JPS62201556A - Processed whole egg and production thereof - Google Patents

Abstract

PURPOSE:To obtain processed whole egg which has the same function as that of unheated liquid whole egg, improved hygienic shelf stability, partially thermally denatured protein of egg and fixed viscosity, is liquid and shows no gel properties, by sterilizing blended liquid whole egg under heating and homogenizing. CONSTITUTION:Whole egg blended in a liquid state is sterilized under heating (preferably 65-72.5 deg.C for 1-300min) and then homogenized (preferably cutting type homogenizer under reduced pressure or pressure type homogenizer at >=50kg/cm<2>) to give the aimed whole egg wherein protein of the whole egg is partially denatured by heating, the amount of the undenatured part is 50-90wt% based on raw whole egg by salt-soluble protein ratio, having 10-4,000 cp viscosity, uniform liquid and showing no gel properties in a flow curve. The whole egg blended in a liquid state is preferably homogenized and then sterilized under heating.

Description

[Detailed description of the invention] (Industrial application field) The present invention has the same function as an uncooked liquid whole egg.

The present invention also relates to a processed whole egg that is more hygienic than conventional liquid whole eggs and has excellent preservability, and a method for producing the same.

(Conventional technology) Whole eggs are easily contaminated with salmonella, E. coli, etc.

Therefore, according to the FAO/W) 10 draft recommendation standards, the number of general viable bacteria is 50,000/f or less, and the coliform bacteria is 1072 or less.

The salmonella garden showed a negative value of 251, and heat sterilization was required. When heated to high sterilization levels at high temperatures, egg proteins are thermally denatured.

It is thought that the whole egg coagulates and loses the functions necessary for whole eggs, such as coagulation ability, emulsification ability, and M-ability, as well as fluidity.

Therefore, liquid whole eggs are used for Salmonella sterilization purposes and are subjected to sterilization at a temperature of 55C to 65C for 10 days, which is called Hasstool sterilization.
Low-temperature short-time sterilization for about 1 minute is performed. These whole eggs are poorly pasteurized and can only be kept refrigerated for 3-6 days;

A supernatant and a precipitate form within one day after production. For long-term storage, storage under refrigeration is necessary. Currently, some liquid whole eggs are distributed as refrigerated products, and the majority are distributed as frozen products. Frozen products have to be laid flat during thawing, which is a major problem when working with reeds. After thawing, Mayu undergoes freeze denaturation. Partial gelation.
There are also reports that syneresis occurs and the function of whole eggs decreases. In order to prevent this freezing denaturation, sugar and salt are added, but this does not solve the problem of flattening during thawing, and since high aluminium chloride is salt, its uses are limited. It has the disadvantage of causing

On the other hand, as a method to perform heat sterilization at a higher temperature and increase the sterilization level, it is possible to increase the protein denaturation temperature of whole eggs.
Alternatively, pHi
! I! Various methods have been devised, including adding sugar, salts, metal salts, etc., and diluting whole eggs. All of these are compared to whole eggs.
One color in taste and changes in physical properties after solidification were observed, and at the same time, the desired sterilization was carried out within the above-mentioned Pasteur sterilization temperature range of 1 hour.

The sterilization level is not suitable for long-term storage, and separation of supernatant and precipitate occurs during storage.

Here, the conventional technology will be described in detail below.

Regarding pasteurization called Pasteur sterilization.

“Rabbits, Science and Technology” (Gakusousha, W, J, Stadel)
man.

0, J. Cotterill @, translated by Shigehiro Morita), “
``Science and Utilization of Whole Eggs'' (Chikyu-sha, edited by Yasushi Sato), ``Knowledge of Hen Eggs'' (Food Chemical Newspaper, written by Tadahei Imai) K. Currently used methods are detailed, but these include protein coagulation. It is a short-time sterilization of 2 to 4 minutes at a low temperature of 7255 to 66 C (58 to 66 C for whole eggs) to kill Salmonella on the premise that protein denaturation will not occur. There is no mention of sterilization above 166C or stability of the liquid.

The following patents are available in the United States, Japan, etc.

U.S. Patent No. 55619 for pasteurizing egg whites and whole eggs
80 (Japanese Patent Publication No. 46.-56185) describes a pasteurization method in which alkaline polyphosphate and Ca or Zn ions are added to egg whites and heated at 51.7 to 62.80 for 30 seconds to 10 minutes. 46-341130 has
A method is described in which 0.2 to 2% of alkaline polyphosphate is added to egg white, the pH is further adjusted to 8 to 10, and the egg white is pasteurized.

Japanese Patent Publication No. 46-34181 describes the pH of egg white as Ht-0.5.
After heating at a low temperature to inactivate the catalase, a responsive amount of peroxide is added.

The method of performing low temperature killing at 1M again is described. Tokuko Showa 4
No. 7-255B6 describes a method of pasteurizing by adding an effective amount of hydrogen peroxide of an alkali metal salt of phosphoric acid, sulfuric acid, or carbonic acid. Other special public service 1977-221
1111. % 1986-111256, 1982-6
5546. West German patent 1816896. There is also Dutch patent 71791, but all of these methods coagulate egg proteins.

This is the ninth product that completely sterilizes Salmonella without protein denaturation, but its sterilization level against general viable bacteria is low, and liquid separation is also poor, making it unsuitable for long-term storage in an unfrozen state. However, there are also problems such as pH adjustment, the need for additives such as salts and metal salts, a discolored taste, and changes in the physical properties of the coagulated product.

The patent for thickening whole eggs through partial protein denaturation is US Patent No. FFtiZ2.45B, A49. Japanese Unexamined Patent Publication 1983-1986
7627jimeru. These books are aimed at improving the swelling properties of cakes, and the former is 135 to 15 Ω"F (57
, 2-65.6 iC) for 3-30 minutes, the latter at 67-65.6 iC)
It is described that heating at 75C for 3 to 30 minutes.

However, there is no mention of homogenization, and the sterilization level in the former is low, so it is being stored.

Liquid separation occurs. In addition, the latter has the problem that the liquid egg significantly thickens and becomes a gel-like substance.

In the method of heat sterilization of egg whites and whole eggs at a temperature lower than that of conventional Pasteur sterilization, Japanese Patent Publication No. 5761589, Japanese Patent Publication No. 43-1690. There is a special public service of 111%, 1985-530', 111%, 9746% of 1986-9746, and 50565 of 1977.

Tokuko Showa 57. -61389 is a method in which sodium phosphate and organic acid salts are added and heated, and egg whites can be heat sterilized up to 65C and whole eggs can be sterilized up to 75C.

It is stated that the heat sterilization time can be set arbitrarily depending on the temperature. In this method, phosphate.

The color of the product is due to the high concentration of organic acid salts at 0.5-5%.

i This causes the problem of significant change in taste. However, liquid separation occurs during storage. , Maku, Heating temperature 1 in this method
Time Vi is defined as the range in which egg whites and whole eggs do not undergo denaturation and coagulation, and heating time is severely restricted above 5.66C.

Japanese Patent Publication No. 45-B69D is about a method for producing an egg-containing protein solution, in which sugar and sodium citrate are added to a chicken egg solution. By heating with DC for 1 to 2 hours, all the whole egg proteins are in a denatured solution.

Japanese Patent Publication No. 59-53011 is about a large production method for sterilized liquid eggs, in which whole eggs are diluted with water and pH adjusted to sterilize them for more than 115C for 1 second. Diluted with more than twice as much water, li
It is completely unsuitable for uses of whole eggs that utilize solidity, and is limited to uses such as simple nutritional additives or egg drinks.

Japanese Patent Publication No. 60-974 heats and denatures egg white diluted to 1a to 50% g and then homogenizes it.

Next, it concerns completely heat-denatured egg white liquid as a beverage raw material that is subjected to protease treatment.

It is completely different from raw eggs.

JP-A No. 49-50565 relates to the production of heat-sterilized egg yolk, which involves adding 47.5 to 52.5 parts of pure M-shield, followed by heat sterilization at 70 to 74 C for 20 to 50 minutes under reduced pressure. However, the addition of high ag sugars has the problem of limiting its uses. Friend, there is no mention of whole eggs in this patent regarding a method for homogenizing whole eggs.

U.S. Patent No. 2956240. There is the same number 5095487.

The former is intended for the purpose of improving frozen whole eggs, and is described as pasteurizing for several minutes at 1ao F (4oC'), which does not cause protein coagulation, and then homogenizing at a pressure of 1000 psi or more. There is no mention of temperatures higher than those that cause protein denaturation and coagulation. The homogeneous gentlemanly conduct here 7df d=+ /7”
It's my 9th day of free time.

The latter is a book about salmonella-free homogenized egg products that do not coagulate, and it states that they should be sterilized at 4fi, 65.5-76.7C. Add.

This is about the so-called diluted whole egg after adjusting the solid content and water content Kv4 of natural eggs, and the function of liquid whole egg.

It has problems with taste and physical properties.

(Problem to be solved by the invention) As mentioned above, the coagulation ability is equivalent to that of uncooked whole eggs.

An unfrozen, highly shelf-stable liquid whole egg that has emulsifying ability and foaming ability, is hygienic, and does not separate during storage has not yet been developed, and its development is desired.

(Means for solving problems) The present invention is hygienic for long periods of time at unfrozen, refrigerated temperatures.

Can be stored stably. The result of extensive research aimed at providing processed whole eggs that have the same functionality as raw whole eggs.

After heat sterilizing liquid whole eggs at a temperature of 65 to 72.5 C for an arbitrary period of time of 1 to 300 minutes, the gel produced by heating is mechanically homogenized.

Alternatively, after homogenization to avoid foaming of liquid whole eggs, optional heat sterilization at a temperature of 65 to 72.5 C for 1 to 300 minutes can reduce the protein content by 10 to 50%.
% denatured, has functions almost equivalent to the coagulating ability, emulsifying ability, and foaming ability of raw whole eggs. The present invention for obtaining liquid processed whole eggs has been achieved.

The present invention will be explained in detail below.

In the present invention, raw whole egg fluid is used as a raw material. What is raw whole egg liquid? Q) Mix and filter raw whole eggs after cracking the eggs to remove eggshell fragments, chalaza, etc.

The sanitary conditions before sterilization greatly affect the sanitary conditions after sterilization, so it is preferable to thoroughly wash the eggshells, crack eggs, mix eggs, etc.
It is best to perform filtration hygienically.

After raising the temperature of this raw whole egg liquid to t-65C or higher and 72.5C or lower, and holding and sterilizing it for an arbitrary period of time from 1 to 300 minutes.

Perform homogenization. Alternatively, after homogenizing raw whole egg liquid, raise the temperature to 65C or higher and 72.5C or lower for 1 to 3 hours.
Sterilize by holding for an arbitrary time of 00 minutes.

The sterilization temperature is 69-7 to obtain a higher sterilization level.
2.5C is desirable, but adjustments must be made so that it does not exceed 72.5C. The sterilization time depends on the number of breaks before heating, but 1
Usually, by heating at 69 to 70C for 30 minutes, bacteria are sterilized to a level of 1710' to 1/10' of the general viable count before sterilization. Ninth, it is preferable to maintain the foaming function, which is most likely to deteriorate, at 69 to 71.5 C for 90 minutes or less. As for the heating method, a tank with a stirrer or a plate heat exchanger that can control temperature may be used. At this time.

Adjust so that the liquid temperature does not exceed 72.5G. Well done.

It is desirable to adjust the moisture content so that the amount of moisture during heating does not change.

If the product temperature is less than 650, Salmonella will be sterilized by light, but the temperature is insufficient to sterilize general viable bacteria, the amount of protein denaturation is small, and the stability of egg fluid during storage is insufficient. Like all fresh species, it produces minutes. Also, 72. Above SC, the protein denaturation of whole eggs rapidly progresses, and the coagulation and emulsifying ability of whole eggs.

Functions such as foaming ability are greatly reduced.

Homogenization gives sterile whole egg fluid Kfi kinetics.

To obtain ease of use and to obtain stability of the liquid, homogenization is carried out using a cutting type homogenizer under reduced pressure for at least 1 minute at s o o o rpms, with a method to prevent foaming. Or 50
'kg/c! It is preferable to use a pressure homogenizer with a pressure of It or higher.

When homogenizing is carried out before heating, the homogenization should be carried out until the viscosity of the raw whole egg fluid after homogenization is 10 cp or less and the stringiness is lost.65-72
．． Even when heated to cause protein denaturation at 5C for 1 to 300 minutes, the protein denatures in a dispersed state and remains liquid without gelation. Raw whole egg liquid without homogenization is 60C.
Gelation begins by heating at the above temperature for 10 minutes or more,
Lose liquidity.

When homogenizing is performed after heating, the protein is denatured by heating and the resulting glue is broken down and dispersed by homogenization to form a homogeneous fluid.

Whole eggs that have been heated and homogenized have an increased viscosity due to their protein content, compared to the simpler raw whole eggs.

Therefore, stable whole eggs that do not separate during storage can be obtained. Unheated, homogenized raw whole eggs cause liquid separation during storage.

Homogeneous processed whole eggs without any separation can be obtained by heating and homogenizing, but it is preferable to perform the operations after heat sterilization (homogenizing, cooling, filling, packaging) aseptically. In the method of performing homogenization in a tube after heating, if the operation after heating cannot be performed aseptically, sterilization can be performed at an IMF of 65'C or more and 72.5C or less for an arbitrary period of time after homogenization, filling, and packaging. Bye.

Regarding the amount of protein denaturation in egg fluid due to heating, it is calculated from the change in the amount of soluble protein in 0.5M saline solution, and 10 to 50% of the protein in raw whole eggs is denatured by heat.

90-50 buns are unaltered. To measure the amount of salt-soluble protein, the egg fluid was diluted and dissolved in 0.3M salt solution, and then centrifuged.
The protein level of the supernatant was measured by the phenol reagent method. The viscosity of this egg liquid was measured using a BL type rotational viscometer (Tokyo Keiki 1ft).
Measured at t result, measurement temperature 25C9 rotation speed S Orpm
I got it at ~4000cp. The flow curve (HA
AKElli viscometer: Measurement temperature 25C) Measurement results)
, it is shown that the gel properties disappear upon homogenization. Analysis of protein denaturation in egg fluid using a differential scanning calorimeter also shows that the endothermic peak of protein denaturation at 78'C or lower decreases or partially disappears.

Figure 1 shows the change in protein nondenaturation rate with heating time, Figure 2 shows the relationship between protein denaturation rate and viscosity, Figure 3 shows the protein denaturation endothermic peak of KDS-C (differential scanning calorimeter), and Figure 4 shows the relationship between protein denaturation rate and viscosity. Shows the flow curve.

In addition, in the change in protein undenatured rate with heating time shown in Figure 1, heating was performed at various temperatures after preheating at 5oHc.
The egg wash filled and sealed into a film was heated in an er Bath. The heating time is the time after Water Ba1h is added. In the DSC protein denaturation endothermic peak in Figure 3, (4) is a raw whole egg, (B) is a Pasteur pasteurized whole egg (6
0C, 4 minutes), (0 is homogenized whole egg sterilized at 70C for 30 minutes, @ is homogenized whole egg sterilized at 70C for 90 minutes, (odor is 75C, homogenized whole egg sterilized for 30 minutes,
(F') indicates a whole egg heated at 100 C'e for 15 minutes. In the flow curves in Figure 4, 1 is raw whole egg fluid [sample (A)], 2 is homogenized whole egg fluid [sample]:
], s, s' are whole egg liquid heated at 69C [sample (b)],
4 is after homogenization.

69C heated whole egg liquid [sample (e)], 5 shows 69C heated liquid, homogenized whole egg liquid [sample e→].

The measurement was carried out using a HAAKE viscometer using an NV type rotor for all parts other than 3', and an MVDIN type rotor for 3' at a constant temperature of 25C and a rate of change of one cycle of 128 rpm/IML.

(Effects of the Invention) The processed whole eggs obtained by the above operations have coagulation ability, emulsification ability, and foaming ability almost equivalent to raw whole eggs.

It is also hygienic and can be stored for a long time without separating or deteriorating during 1L storage.

In addition, 1 the present invention uses whole eggs as the main raw material, and has a seasoning spice,
Liquid omelet mixes, pudding mixes, chawanmushi, which are made by adding and mixing dashi stock, milk, oils, etc.
This can be applied to whole egg processed foods such as egg tofu.

Furthermore, by adding a substance that increases the protein denaturation temperature, the amount of protein denaturation based on the salt-soluble protein amount ratio can be reduced by 10 to 5.
It is also possible to increase it to 0%.

(Example) This will be explained in more detail with reference to Examples and Test Examples.

Example 1 Chicken eggs with shells were washed and cracked, and then mechanically mixed using a mixer (National MK 1005).

The eggshell pieces were filtered and removed using a stainless steel backing of 20 meshes, and raw whole egg liquids were prepared by 5 to 9 times. This is nylon
Polypropylene laminate film bag (150+uX1
100t each was sealed in 130u). After preheating the whole egg solution in a bag for 10 minutes in 55C warm water,
70~71.5Cil! (Put in controlled energized water, and after the whole egg solution reaches 6SC, heat it for 30 minutes, open the package, and use a vacuum homogenizer (special equipment type M).
) under reduced pressure of vacuum degree 700 winH Ioooo
Homogenize for 10 minutes at rpm.

Again nylon/polypropylene bag (150miXt8o
mm) [100t each was divided and sealed. This f:69~
70C! /c control, heat sterilization was carried out in energized water for 30 minutes, and immediately cooled with KR and water.

Example 2 Tokg of raw whole egg liquid was prepared. As in Example 1, this was adjusted to a temperature of 70 to 71.50 and placed in a sealed sterilization tank (made of stainless steel, full of 30 tons of water) equipped with a jacket in which warm water was circulated and an internal stirring blade.

Heat sterilization was performed while stirring and mixing, and the sterilization time was 45 minutes after the temperature of the whole egg mixture reached 65C. At this time,
The highest degree of all eggs was 70 CT.

After sterilization, aseptically transfer from the bottom of the tank to a steam-sterilized storage tank with a sanitary pump (50 tons of stainless steel water).
Furthermore, a steam sterilized pressure homogenizer (Manton Gorin 15 M-8TAfi) was used at a discharge pressure of 200 kp/
After homogenizing with cm, put in storage W1 (50 tons of stainless steel water with jacket and stirrer) with sanitary pump that has been aseptically steam sterilized.

Cool to 10C and aseptically place in a 500d sample bottle (5
00tRt capacity sterilized glass bottle).

Example 3 In the same manner as in Example 1, 10 servings of raw whole egg liquid were prepared.

This was adjusted to 70 to 71.5 CVc, and heated to sterilize it by circulating hot water and pressurizing it into a sealed tank (stainless steel, 30 tons full of water) equipped with a jacket and an internal stirring blade. friend. The sterilization time is when the temperature of the whole egg liquid is 6.
20 minutes after reaching 9CVc. At this time, the maximum temperature of the whole egg liquid is 7G, which is 5C. After sterilization, remove the whole egg liquid from the bottom of the tank.

Vacuum homogenizer (Special Mechanized Industrial Agriculture Type-M
) under reduced pressure of vacuum degree 701] 11 mHg, 10.
Homogenize for 10 minutes at 00 rpm and place in a nylon/polypropylene laminate bag (500 m x 250 mm).
) K800V was divided and sealed. This is 68-70
A heating stage was carried out for 30 minutes in 'fi-warm water controlled at 100°C, and immediately cooled with running water.

Example 4 5 kg of raw whole eggs fQi were prepared. This was carried out using a pressure homogenizer (Manton-Gorlin 15) in the same manner as in Example 1.
M-8TAfi) with a discharge pressure of 200 kg/calT:
After homogenization, the bag was divided and sealed into nylon/polypropylene laminate bags (30mg x 180msnK100f).The total temperature was controlled to 69-70C, and then a heating stage was performed for 3G in warm water (after the temperature reached 66O or higher), and the bag was immediately placed in fc. Cool with running water and mix.

Example 5 10 kg of raw whole egg liquid was prepared. As in Example 1, the vacuum degree was 650 + uHg (D
5002 each under reduced pressure, 10000 rpm 10
Homogenize for minutes. This homogenized whole egg liquid was adjusted to 70 to 71,50, and placed in a sealed sterilization tank (made of stainless steel, 30 tons full of water) equipped with a circulation jacket and an internal stirring blade with 7 tons of water, and stirred and mixed. A friend who performs heating stage #i while doing so. The sterilization time is when the temperature of the whole egg liquid is 6.
It was hot in 30 minutes after changing to 6C.

At this time, the highest temperature of all eggs was 70.5 G, which was second to highest.

After sterilization, a steam sterilized sanitary pump equipped storage tank (stainless steel with jacket and agitator) is filled with water from the bottom of the tank.
t) Add Ic and cool to 10C.

Filled aseptically into a 500-sample bottle.

The protein denaturation amount and viscosity of Examples 1 to 5 are as shown in Table 1 and 1?
I was disappointed with the number.

Table 1 Undenatured protein amount and viscosity 0.3M of Examples 1 to 5
Measurement of soluble protein in saline bath solution (samp #2, 5 f
f diluted and dissolved in Oj M NaC6 solution to make 1 t,
After centrifugation at 15,000 rpm + 60 m, the supernatant was used as a sample and measured by the phenol reagent method (method of LOWry et al.). The protein rate was determined using a calibration curve, with raw whole egg 2.5f/1t as 100 and the raw whole egg concentration changed at 01. Also, since the sample was obtained in Example 1.4, it was sterilized.

Comparative test results regarding storage stability 1 functionality, stability, and usage are detailed below.

Comparative Test Example 1 In the same manner as in Preservation Test Example 1, eggs were broken, mixed, and filtered, and 100% of nine-year-old whole egg liquid was prepared.
Each sample was divided and sealed into bags to obtain raw whole egg fluid samples.

Sample (a) of unheated whole egg liquid obtained by homogenizing raw whole egg liquid using the method of Example 4 was prepared. Sample (a)
Sample (b)'t was prepared by mixing rotten whole egg g1 with rotten whole egg g1. This was designated as sample (d). Example 1
．． 4 and raw whole eggs, sample (a).

(b), (C), and (d) were stored at 10C, and the general raw functions and liquid properties were comparatively evaluated. According to the results shown in Table 2, the products of the present invention had excellent storage stability.

Table 2 Preservation test K/1 (Precipitation was confirmed in raw whole eggs, samples a, b, and d after 1 day.) Comparative test example 2 Function and stability evaluation Raw whole egg liquid and samples of comparative test example 1 (a), (d) and the processed whole eggs of Example 1.4, M position and emulsifying ability.

A comparison was made regarding foaming ability and stability.

The coagulation ability was determined by placing the sample in a 40 ft-50 beaker, steaming it at an internal temperature of aOC, and measuring the hardness of the coagulated product using a rheometer (Sun Scientific R-UDJ-DM).

Emulsifying ability is determined by homogenizing by adding 5 ft of water, 47.5 ft of IC water, and 47.5 ft of salad oil (Nippon Seiki 2A-
After t4000 rpm) L7 was placed in a 100m cylinder, separated into the lower layer after 16 hours, and the amount of the diluted water layer was measured.

To determine the foaming ability, 60 samples were placed in a 160φ hole and whipped with a hand mixer (National MK100!) to adjust the foaming height.

For stability, put the sample into an IQfk test tube.

Centrifugation was performed at 500 l rpm (Sakuma Seisakusho, refrigerated high-speed centrifuge 50-B-5*rotor 9B-3), and precipitation and liquid separation were observed.

Table 3.4 shows the results of coagulation ability, emulsifying ability, and foaming ability.
Shown in 5 and 6.

Table 3 Coagulation ability Table 4 Emulsifying ability Table 5 Foaming ability Table 6 Stability The product of the present invention has particularly excellent liquid stability and hygiene. Eggs are a perfect friend from a functional standpoint.

Comparative Test Example 5 Evaluation of Rabbit as a Raw Material for Processing Using the processed whole eggs and unbroken fresh eggs of Example 1.4,
We made omelets, lightly fried eggs, steamed egg custard, custard pudding, and sponge cake, and conducted sensory evaluations and cookability evaluations. Table 7 shows the formulation of each egg dish. As shown in Table 8, the product of the present invention greatly shortened the cooking time for 9wk egg and was easy to use and easy to use. For rice cakes, brain omelets, custard pudding, and chawan mushi, the products of the present invention tend to be hard, so the heating time can be shortened. Sensory-wise, the product of the present invention tends to be harder as described above if the heating time is the same, but by shortening the heating time by one hour, almost the same texture can be obtained. Regarding the sponge cake, the inventive product had a finer texture and a better texture, and the cut surface with a knife was firm. Thinly baked eggs with a short heating time could not be adjusted for 1 hour, so the texture was a little hard, but there were no cooking failures and the gability was significantly improved.

Table 7 Comparative test example 4 of blending raw materials for processed egg products Comparison of flow curves Raw whole egg liquid [sample (a)] was prepared in the same manner as in Example 1, and this was placed in a nylon polypropylene laminate bag (13
0 battle x 180 1) Seal shield friend divided into 200v each.

68.5-69.5C7l'l: After placing in controlled warm water to bring the temperature of the whole egg mixture to 65C.

Heat for 25 minutes [Sample (B)]. Immediately cool it under running water, open it, and use a vacuum homogenizer (
Tokushu Kika Kogyo Type-M) vacuum degree 650mmH
Homogenize at 10,000 rpm for 5 minutes under reduced pressure of 10,000 g.

Rough pressure homogenizer (Manton Gaurif 15M
-8TA type) at a discharge pressure of 40 qkg/cr/l to prepare sample e. 9. Sample (a) Pressure homogenizer (Manton Gorlin 15M-8TA
) with a discharge pressure of 400Icg/c+y! The homogenized raw whole egg liquid (sample) was sealed in nylon/polypropylene laminate bags (Tsom shoes x 180 mm) in 200 f portions, and placed in warm water controlled at 68.5 to 69.5'C. After the temperature of the whole egg mixture reaches 65C [2
Heated for 5 minutes. This was immediately cooled under running water to prepare a sample (e).

The flow curves of samples 0), (b), (c), ni), and (e) are shown in Fig. 4.1 The product of the present invention has a low viscosity and shows gel properties despite being heated. There was no homogeneous liquid processed whole egg.

[Brief explanation of drawings]

Figure 1 is a graph showing the change in protein undenatured rate with heating time, Figure 2 is a graph showing the relationship between protein denaturation and viscosity, Figure 3 is a graph showing the DSC pattern of eggs, and Figure 4 is a graph showing the flow rate. It is a graph showing a curve. Figure 1 Force D Heat @k') (min) Figure 2 Protein denaturation rate (x) Temperature (°C) Stress (Pa)

Claims (7)

[Claims] (1) Some of the proteins in whole eggs are denatured by heating.
The undenatured part has a salt-soluble protein content ratio of 50 to 9 compared to raw whole eggs.
0%, a homogeneous liquid with a viscosity of 10 to 4000 cp,
A processed whole egg characterized by not exhibiting gel properties in its flow curve. (2) Some of the proteins in whole eggs are denatured by heating.
The undenatured part has a salt-soluble protein content ratio of 50 to 9 compared to raw whole eggs.
0%, a homogeneous liquid with a viscosity in the range of 10 to 4000 cp, and a processed whole egg that does not show gelatinity in the flow curve, the whole egg mixed into a liquid is heat sterilized and then homogenized. A method for producing processed whole eggs characterized by: (3) The method for producing processed whole eggs according to claim 2, wherein the homogenization is carried out using a cutting type homogenizer under reduced pressure or a pressure type homogenizer at 50 kg/cm^3 or more. (4) The method for producing processed whole eggs according to claim 2 or 3, wherein the heat sterilization temperature is 65 to 72.5°C and the heat sterilization time is in the range of 1 to 300 minutes. (5) Some of the proteins in whole eggs are denatured by heating.
The undenatured part has a salt-soluble protein ratio of 50 to 9 compared to raw whole eggs.
0%, a homogeneous liquid with a viscosity in the range of 10 to 4000 cp, and in producing processed whole eggs that do not show gel properties in the flow curve, the raw eggs mixed into a liquid are homogenized and then heat sterilized. A method for producing processed whole eggs characterized by: (6) The method for producing processed whole eggs according to claim 5, wherein the homogenization is carried out using a cutting type homogenizer under reduced pressure or a pressure type homogenizer at 50 kg/cm^3 or more. (7) The method for producing processed whole eggs according to claim 5 or 6, wherein the heat sterilization temperature is 65 to 72.5°C and the heat sterilization time is in the range of 1 to 300 minutes.