JPS6159697B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing a food material containing incompletely heat-denatured egg white. Egg white powder has been used in many foods for the purpose of improving the texture and quality of foods. In producing the egg white powder, we take great care to ensure that the egg white hardly loses its heat coagulability, and the egg white powder that retains its heat coagulability almost never loses its heat coagulability. It was considered to be of good quality. Therefore, when the egg white powder is added and used in the production of various foods for the purpose of improving the texture and quality of foods, the heat coagulation properties of the egg white powder are too strong.
The texture of the final food product sometimes appeared as defects such as being ``too hard,''``brittle,'' and ``sticky.'' For example, in the production of instant noodles, egg white powder is sometimes added as a protein source to improve the texture. If a large amount is added, the above-mentioned properties become more pronounced, so only a small amount can be added, and little effect as a protein source can be expected. Taking instant pudding as an example, egg white powder is used to improve the quality of the pudding obtained from instant pudding, but in this case, the texture tends to be "sticky". In this way, conventional egg white powder has too strong thermal coagulability, so when used in various foods, it can only be added in small amounts, and even in that case, it has the effect of improving the texture and quality of foods. was not necessarily satisfactory. Moreover, as mentioned above, since the amount used is small, the nutritional effect of supplementing the protein source could not be expected. The present inventors conducted research to obtain a new custard pudding that combines the two major characteristics of custard pudding, the excellent texture and the ease of cooking of instant pudding. The pudding obtained using a powder containing incompletely heat-denatured egg white, which is obtained by powdering a solution containing incompletely heat-denatured egg white using a conventional method, is superior to the pudding obtained from a conventional instant pudding. It was found that the texture was similar to that of custard pudding. Based on this knowledge, when the incompletely heat-denatured egg white-containing powder is used in the production of various foods, it is possible to produce foods with a texture that cannot be obtained with conventional egg white powder. In addition, we have obtained the knowledge that even if the amount of egg white powder added is increased to a certain extent, phenomena such as ``too hard,''``brittle,'' and ``sticky'' that occur when conventional egg white powder is added during food production hardly appear. With this, we have completed the present invention. The incompletely heat-denatured egg white-containing powder provided by the present invention solves all the drawbacks of conventional egg white powder, and has very excellent characteristics as a food quality improver. . Such characteristics were first revealed by the present invention. Hereinafter, the content of the present invention will be explained in detail. In carrying out the present invention, first, appropriate egg whites such as frozen egg whites and egg whites separated from chicken eggs are diluted and homogenized as necessary to obtain an egg white liquid.
Heat treatment at ℃ for 0.5 seconds to 30 minutes. This treatment completely heat-denatures the egg white. In the present invention, it is most important that the egg white be incompletely denatured by heat under the heat treatment conditions. Incompletely heat-denatured egg white liquid can be clearly distinguished from other egg white liquids in that when it is powdered, it has very good dispersibility in hot water. can. The thermal coagulation of egg white changes as the egg white undergoes thermal denaturation, and the more thermal denaturation progresses, the more thermal coagulation progresses.
The viscosity of egg white increases from 55℃, and 58
It becomes cloudy at temperatures above 62 degrees Celsius, and loses its fluidity and becomes a soft jelly-like substance as the temperature rises.
A temperature of ℃ or higher is required. Therefore, the degree of denaturation of egg white obtained by the heat treatment of the present invention is as follows:
61-75 of the intermediate stages from non-denaturation to complete denaturation
The degree of incomplete denaturation must be achieved by heat treatment conditions of 0.5 seconds to 30 minutes at ℃. Only when this condition is satisfied can a heat-denatured egg white-containing powder that satisfies the object of the present invention be obtained. If the degree of heat denaturation is small, it will be difficult to eliminate the above-mentioned drawbacks of conventional egg white powder, and on the other hand, if the degree of heat denaturation is large, the quality improvement effect on food products will not be sufficiently exhibited. It should be noted that the temperature of the heat treatment conditions for the egg white liquid mentioned above refers to the temperature of the egg white liquid, and the same applies hereafter. The egg white liquid that has been incompletely denatured by heat treatment is then subjected to homogenization treatment. The homogenization treatment is a treatment necessary to uniformly disperse egg white particles that have been partially denatured and aggregated by heat treatment in the egg white liquid, and high-pressure homogenization treatment is the most preferable treatment method. , the purpose can also be achieved by strong stirring treatment. When the homogenization process is carried out by high pressure homogenization process, 50Kg/
It is efficient to carry out the process under pressure conditions of cm ² or higher in order to achieve the purpose of homogenization. The egg white liquid thus obtained is dried and powdered by a conventional method. Prior to drying, at least one food grade raw material other than egg white is added to the egg white liquid before and/or after the heat treatment. Add seeds. The addition of food-grade raw materials other than the egg white (1) reduces the crosslinking strength between protein molecules in the egg white and facilitates subsequent homogenization, (2) further improves the dispersibility of the egg white, (3) )
When drying egg white liquid, try to prevent dry powder from adhering to the inner wall of the spray dryer chamber as much as possible. Add
Dry powdering is based on various operational and effect requirements, such as the fact that the mixing and dispersion state of egg white and various food ingredients in the powder can be made more uniform, and the problem of specific gravity separation can be eliminated. The type of food ingredients other than egg white is not particularly limited, but it is preferable to add raw materials for the target food that use heat-denatured egg white-containing powder.For example, if the target food is pudding, add it to the egg white liquid. As food ingredients other than egg white, it is preferable to add one or more types of pudding raw materials whose main components are milk, milk processed products such as skim milk powder, whole milk powder, and condensed milk, sugars, and gelling agents. . Furthermore, the timing of addition of food-grade raw materials other than the egg whites is not particularly limited as long as it is before the egg white liquid is dried; however, when adding heat-sensitive raw materials such as pigments, fragrances, gelling agents, etc. is preferably carried out after heat treatment of the egg white liquid. In any case, it is preferable to add the food-grade raw materials other than the egg whites after the heat treatment of the egg white liquid and before the homogenization process in order to uniformly disperse the food-grade raw materials other than the egg white liquid into the egg white liquid. . Next, a comparative experimental example will be shown. Comparative experiment example 1

[Table] 6 kg of egg white liquid separated from chicken eggs was diluted with water and homogenized to obtain an egg white liquid with a solid content of 8%. After processing under the heating conditions described in Sample 1 in Table 1, 1.5 kg of powdered milk was prepared.
Kg and 0.2 Kg of sucrose were added, followed by high-pressure homogenization at a pressure of 50 Kg/cm ² , and this was spray-dried to obtain about 2 Kg of heat-denatured egg white powder. Approximately 2 kg of heat-denatured egg white powder was obtained in the same manner as above (heating conditions were in accordance with Samples 2 to 6 in Table 1). In addition, separately from these, an egg white liquid obtained from commercially available egg white powder adjusted to the same solid content as the above-mentioned heat-denatured egg white liquid, and an egg white liquid obtained from egg white separated from chicken eggs were mixed with 1.5 g of powdered milk.
Kg and 0.2 Kg of sucrose were added, and then the same method as Sample 1 was performed to obtain about 2 Kg of egg white powder, respectively. 16g each of Samples 1 to 8 obtained, 29g each of powdered milk
25 g of sucrose, 3.5 g of an easily soluble gelling agent, and 1.5 g of pigments, fragrances, seasonings, etc. were mixed to obtain 75 g of each instant pudding powder. Next, instant pudding powder 75 each
g was added to each 300 ml of water, heated to uniformly dissolve, boiled over low heat for about 1 minute, then dispensed into pudding cups and cooled to obtain pudding. A sensory test was conducted on the obtained pudding. The sensory test was conducted on the texture of each pudding using a 5-point scoring system, with 5 being the most preferable and 1 being the least preferable. As an evaluation standard, the texture of the pudding obtained from the conventional instant pudding powder (Sample 9) was given a score of 3. The results of the sensory test are shown in Table 2.

[Table] The sample of the present invention in the comparative experiment example above is Sample 2.
~5. Table 2 shows a comparison of the textures of the puddings obtained using Samples 2 to 5 and other samples (Sample 1 and Samples 6 to 8). In the case of sample 1, since sample 1 has not been appropriately heat-denatured (it contains a large amount of undenatured albumen), the undenatured albumen will heat and coagulate at a time during the production of pudding. As a result, the phenomenon described in the summary of Table 2 occurs, which causes an adverse effect on the texture. In the case of Samples 6 to 8, there is already a large amount of heat-agglomerated egg white, so that much of the heat-agglomerated egg white appears as it is as the texture of the pudding, resulting in a texture as described in the summary of Table 2. This appears as a flaw in the above. As described above, subtle differences in the degree of heat denaturation of heat-denatured egg whites have a great effect on the texture, and the present invention skillfully adjusts the degree of heat denaturation, thereby achieving the results shown in Table 2. It was possible to improve the texture of pudding. Samples 3 and 4 were the most excellent in improving the texture of pudding. Next, a comparative experiment in which pudding was made by simply adding boiling water will be described below as Comparative Experiment Example 2. Comparative Experimental Example 2 Using the instant pudding powder (samples 1 to 8) obtained in Comparative Experimental Example 1 and the commercially available "instant pudding powder that can be made with hot water in a pot" (sample 10),
An experiment was conducted to see if a desirable pudding could be made simply by adding hot water to each instant pudding powder. 300 ml of boiling water at about 70°C was added to 75 g of each instant pudding powder, stirred to dissolve, and then dispensed into pudding cups and cooled to obtain pudding. A sensory test was conducted on the obtained pudding. The sensory test was conducted on the same basis as in Comparative Experiment Example 1. The results of the sensory test are shown in Table 3.

【table】

[Table] As is clear from Table 3, almost no effect of adding egg white was observed in Sample 1, and Samples 7 and 8 had almost the same tendency as Sample 1. In sample 6, the degree of heat denaturation of the egg white was too high, so the powderiness was noticeable. In contrast, the products of the present invention (Samples 2 to 5), especially Samples 3 and 4, had a custard-like texture and were very preferable. As described above, the heat-denatured egg white-containing powder obtained by the present invention has the disadvantages in texture such as being too hard, brittle, and sticky, which occur when conventional egg white powder is added. It is possible to improve the texture of foods. In addition, by increasing the amount of heat-denatured egg white powder added, it is possible to increase the amount of protein in tableware, and it is said that it is possible to strengthen protein especially for foods with low protein content. It also has nutritional benefits. Furthermore, the food texture improving effect of the present invention is as follows:
For noodles such as egg rolls, udon, Chinese noodles, macaroni, and spaghetti, and for fish paste products, we have solved the disadvantage of using conventional egg white powder, which is ``brittle'', and for cakes such as castella, we have solved the disadvantage of using conventional egg white powder, which is ``too hard''. Texture improvement effects such as eliminating the disadvantages of using egg white powder and improving the thick texture of soups such as stew and potage soup can be achieved. In particular, when used in instant soups or the like in which hot water is added or added to hot water, the above-mentioned texture improving effect is significantly exhibited. Next, examples of the present invention will be described. Example 1 10 kg of frozen egg white was thawed, and the thawed egg white liquid was added to a solution in which 2.4 kg of skim milk powder had been dissolved in advance with stirring in 5 kg of water. The skimmed milky lotion containing egg white thus obtained was subjected to high-pressure homogenization treatment at 50 kg/cm ² . Then, while stirring the egg white-containing skim milky lotion in a tank with a jacket,
It was heat-treated at ℃ for 5 minutes. Next, the heat-treated egg white-containing skim milk was subjected to high-pressure homogenization at 150 kg/cm ² and spray-dried in a conventional manner to obtain about 3 kg of heat-denatured egg white-containing powder. Example 2 Add 5 kg of water to 10 kg of egg white liquid obtained by separating chicken eggs.
was added to make the solid content about 8%, and then subjected to high-pressure homogenization at 50 kg/cm ² . Then, while stirring the egg white liquid in a tank with a jacket,
It was heat-treated at ℃ for 10 minutes. Next, 1.2 kg of powdered candy was added to the heat-treated egg white liquid and stirred to dissolve.
The mixture was subjected to high-pressure homogenization under conditions of Kg/cm ² and spray-dried using a conventional method to obtain about 2 Kg of heat-denatured egg white-containing powder. Example 3 After thawing 10 kg of frozen egg whites and adding 5 kg of water to make the solid content about 8%, 2.4 kg of skim milk powder was added and dissolved with stirring to obtain a skim milky lotion containing egg whites. Next, the skimmed milky lotion containing egg white was subjected to high-pressure homogenization treatment at 50 kg/cm ² , and then heated at 62.5°C using a plate heat exchanger.
A heat treatment was performed for 0.5 seconds, and 2.4 kg of powdered candy was added thereto, and the mixture was stirred and dissolved to obtain a heat-denatured egg white-containing liquid.
This heat-denatured egg white-containing liquid was subjected to high-pressure homogenization treatment at 200 kg/cm ² and then spray-dried by a conventional method.
Approximately 5 kg of heat-denatured egg white-containing powder was obtained. Example 4 3 g of heat-denatured egg white-containing powder obtained in Example 1
Mix it with 22g of commercially available instant cream stew powder, add this to 300ml of hot water, and boil over a simmering heat for 5 minutes.
A cream stew was obtained by heating and stirring for a minute. The resulting cream stew had better consistency than that obtained from commercially available instant cream stew powder. Example 5 10 g of heat-denatured egg white-containing powder obtained in Example 2
After adding and mixing with two chicken eggs, tamagoyaki was made using a conventional method. The resulting tamagoyaki had a firm texture and elastic texture. Example 6 To 185 g of commercially available hot cake mix, 20 g of the heat-denatured egg white-containing powder obtained in Example 3, 15 g of egg yolk (raw), and 180 ml of water were added and mixed to prepare a hot cake batter. Place the resulting hot cake batter on a frying pan that has been preheated with oil and heat it over low heat for about 3 minutes. When bubbles appear on the surface, change the batter and bake for about 2 minutes to make a hot cake. I got it. The resulting hotcake was softer and had a swollen structure than hotcakes obtained from commercially available hotcake mixes. Example 7 10 kg of frozen egg white was thawed and 5 kg of water was added to make the solid content about 7%, followed by high-pressure homogenization at 50 kg/cm ² . Thereafter, the egg white liquid was heat-treated at 70° C. for 10 minutes while stirring in a tank with a jacket. Next, add 15 kg of 50℃ warm water to the heat-treated egg white liquid, add 4.8 kg of skim milk powder, and 4.8 kg of whole milk powder.
Kg, 1 Kg of powdered candy, and 0.2 Kg of pigments, flavors, etc. were added and mixed to prepare a heat-denatured egg white-containing liquid. This heat-denatured egg white-containing liquid was subjected to high-pressure homogenization treatment at 200 kg/cm ² and then spray-dried using a conventional method.
Approximately 11 kg of heat-denatured egg white-containing powder was obtained. Example 8 After mixing 50 g of the heat-denatured egg white-containing powder obtained in Example 7, 21.5 g of sucrose, and 3.5 g of gelling agent, 250 ml of hot water at about 70°C was added and dissolved.
This was dispensed into cups and cooled to obtain pudding.
The resulting pudding had a texture similar to custard pudding.

Claims (1)

[Claims] 1. After completely denaturing the egg white liquid under heat treatment conditions of 61 to 75°C for 0.5 seconds to 30 minutes, homogenization treatment is performed, and this is dried and powdered by a conventional method. A method for producing an egg white-containing food material, which comprises adding at least one food material other than egg white before and/or after the heat treatment. 2 Homogenization treatment by high pressure homogenization treatment,
The method for producing an egg white-containing food material according to claim 1, which is carried out under conditions of a pressure of 50 kg/cm ² or more. 3. The method for producing an egg white-containing food raw material according to claim 1, wherein the food raw material other than egg white is one or more types of pudding raw materials mainly consisting of milk and milk processed products, sugars, and gelling agents. 4. The method for producing an egg white-containing food material according to claim 3, wherein the heat treatment conditions are 62.5 to 70°C and 0.5 seconds to 10 minutes.