KR101516630B1 - Gelated material comprising egg white and milk, and method of manufacturing the same - Google Patents

Abstract

The present invention relates to a method for preparing an egg white milk preparation, comprising: preparing an egg white-milk mixture by mixing 20 to 30 parts by weight of an egg white liquid with respect to 100 parts by weight of milk; Stirring the egg white-milk mixture liquid at a temperature of from 80 캜 to the boiling point of milk; And cooling the egg white-milk mixture liquid to 0 to 6 ° C in a molding container.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an egg white milk gel,

This technology is a technology in the food field, and is a technique for producing a new food in a gelled form having a smooth surface and no bubble traces, and a food produced therefrom.

Recently, diets and health are booming, and various low calorie and high protein foods are being commercialized in various forms, and this trend is expected to continue. In particular, examples of the low-calorie and high-protein ingredients include turbulence such as eggs, and dairy products such as milk.

The turbulence is divided into egg white fluid and egg yolk fluid. The egg white fluid accounts for about 60% of the eggs and consists of four layers (outer and inner egg white, inner egg white, and color layer) surrounding the egg yolk. have. The main ingredient is protein and accounts for about 10% of egg white. The other components are in a very small amount, and the viscosity is high in the albumen other than the color layer, but a large difference in composition can not be seen. The color layer is attached to surround the egg yolk, and at both ends in the direction of the long axis of the egg, it has a thread-like structure called color Zacord. It reaches to the thick egg white and the egg yolk floats on the egg white inside. There are many fibers in the color layer. There are many kinds of proteins surrounded by egg white, and many amino acids are sulfurous, and other ovotransferrin, ovomucoid, ovomucin, lysozyme, ovoglobulin G2, ovoglobulin ovoglobulin) G3 are the major proteins. Egg white protein is widely used for dried egg whites and frozen egg whites because it is easy to change into a coagulant gel by heat or alkali and has excellent foamability and emulsifying properties.

In general, milk is the only food for calves, which is known to be a nutritionally almost complete food with eggs, because it can only sustain life and normal growth.

There are many commodity foods that contain these eggs and milk at the same time, but most of them contain only a portion of the whole food, and few foods can selectively ingest egg and milk. In addition, the convenience of these foods or the development of new food types will create new demand.

The present invention relates to a composition comprising a low-calorie foodstuff and various nutritional ingredients The present invention provides a gelatine containing egg white and milk, which is excellent in texture and easy to ingest by processing into a new form of food.

According to an embodiment of the present invention, there is provided a method for preparing an egg white-milk gel, comprising: preparing an egg white-milk mixture by mixing 20 to 30 parts by weight of an egg white solution with respect to 100 parts by weight of milk; Mixing and stirring the egg white-milk mixture liquid at a temperature of 80 ° C to the boiling point of milk; And cooling the egg white-milk mixture liquid to 0 to 6 占 폚 in a molding container.

Before preparation of the egg white-milk mixture, the method may further include whipping the egg white under reduced pressure to prepare the egg white liquid, and recovering the egg white liquid after the whipping.

The method may further include a step of whipping the prepared egg white-milk mixture liquid under reduced pressure, and recovering the precipitated mixture liquid precipitated after the whipping.

Adding 5 to 10 parts by weight of at least one additive selected from the group consisting of sugars, agar, and carrageenan to the egg white-milk mixture.

The egg white-milk gel according to another embodiment of the present invention comprises gelatine of an egg white-milk mixture liquid containing 20 to 30 parts by weight of an egg white liquid with respect to 100 parts by weight of milk, Respectively.

The egg white may be the precipitate obtained after whipping the egg white solution extracted from the egg, and the egg white-milk mixed solution may be heated under the milk boiling point to induce the phase change.

The mixture of egg white and milk may further comprise 15 to 25 parts by weight of saccharides, and may further comprise 0.5 to 1.5 parts by weight of a mixture of agar and carrageenan. The ratio of agar and carrageenan ranges from 5: 1 to 5: 4 have.

According to one embodiment of the present invention, the egg white-milk gelatum provides a pudding-type convenience in which nutrients of egg white and milk can be easily ingested, and the gelatin surface is smooth and has no bubble, .

Also, by including coffee liquid, fruit slices or various other ingredients in the egg white-milk gel mixture, it is possible to provide a variety of flavors and excellent freshness along with basic egg white and milk nutritional ingredients.

Further, the egg white-milk gel is expected to be used as an eco-friendly cosmetic agent for skin beauty products, depending on the use of foods.

According to the egg white-milk gel material production method according to an embodiment of the present invention, the smooth gelled product can be easily and efficiently produced by eliminating the high-temperature process above the boiling point.

FIG. 1 is a flow chart conceptually illustrating a method of manufacturing an egg white-milk gel according to an embodiment of the present invention.

Hereinafter, the egg white-milk production method according to the present invention will be described in detail with reference to the attached flowcharts. However, the following description is only an exemplary description of the present invention, and the technical idea of the present invention is not limited by the following description, and the technical idea of the present invention is defined by the claims that follow.

FIG. 1 is a flow chart conceptually illustrating a method of manufacturing an egg white-milk gel according to an embodiment of the present invention.

Referring to FIG. 1, in order to prepare an egg white-milk gel, first, an egg white-milk mixture preparation step 110 is performed. Since the separate stirring step 120 is performed after the egg white-milk mixture preparing step 110, no separate stirring may be performed in the preparing step 100. The egg white can be extracted not only from eggs, but also from ducks (agar, duck eggs). The egg white is classified into a rich egg white having a high viscosity and a deficient egg white having a relatively low viscosity. As the egg white, it is possible to use the egg white as a whole, but it is advantageous to form a gelatome by using a part of egg white after separating at least a part of the thick egg white having high viscosity. The milk may be liquid non-fat milk, low-fat milk, whole milk or powdered skim milk powder, whole milk powder or the like. Further, the milk is not limited to milk milk from a cow, and various liquid dairy products containing proteins equivalent to milk such as goat milk or soy milk can be used.

In the egg white-milk mixture preparation step 110, the egg white can sufficiently whip the egg white extracted from eggs or ducks in the chamber in a vacuum state, and use the precipitated egg white solution precipitated below the whipping layer. At this time, the purified precipitated egg white liquid can be discharged through the recovery passage in the lower part of the chamber. That is, the recovery of the precipitated egg white solution is performed not by a method of collecting the whipping layer but by a method of externally discharging the precipitated egg white solution. In contrast to this, the albumen-milk mixture can be prepared by mixing the albumen with the milk, and then using the resulting precipitate after whipping the entire mixture. At this time, the process of whipping and refining can be the same as the method of whipping and refining millions of millions.

The egg white is mixed in an amount of 20 to 30 parts by weight based on 100 parts by weight of the milk. As a result of the experiment, when the content of the egg white was more than 30 parts by weight, the egg white liquid became fibrous, and the desired smooth gelled gel could not be obtained. On the other hand, when the content of the egg white is less than 20 parts by weight, the concentration of the gelation is remarkably lowered and it is difficult to maintain a constant form of the product. It is preferable that the weight ratio between egg white and milk is about 3: 7. However, this proportion can be adjusted somewhat depending on the type of food added additionally to the egg white liquid and the milk mixture.

The egg white-milk mixed solution stirring step 120 stirs the egg white-milk mixed solution in a stirring container at a temperature of 80 ° C to the boiling point of milk. At this time, it is preferable that the agitation is performed for a short period of time. It is preferred that the agitation is performed for less than 10 minutes and the agitation speed is adjusted to less than 1500 RPM. When the agitation speed exceeds 1500 RPM, bubbles are generated and a gelled product having a smooth surface can not be obtained.

Gelling agents such as agar, pectin, carrageenan or gelatin, and other saccharides may be added in the egg white-milk mixed solution stirring step 120. More preferably, the gelling agent or other saccharide is added between the egg white-milk mixture preparing step 110 and the egg white-milk mixed solution stirring step 120. The other saccharides may be added in an amount of 20 to 30 parts by weight based on 100 parts by weight of the milk, and it is preferable to control the amount of the other saccharides according to the type of food to be produced, the subject to be consumed, and the like. However, when the additive is added in an amount of more than 35 parts by weight, it is preferable to add the additive in a controlled manner because it may interfere with the gelation of the egg white-milk mixture or may cause excessive gelation to deteriorate the texture. The gelling agent may be added in an amount of 0.5 to 1.5 parts by weight based on 100 parts by weight of milk. The gelling agent is preferably used by mixing two or more of them. Agar and carrageenan may be mixed in a ratio of 5: 1 to 5: 4.

In addition, in the egg white-milk mixed solution stirring step 120, various foods can be added to develop foods having various mouth-feelings and food ingredients. Also, as mentioned in the effect of the invention, it may contain various plant and animal foodstuffs having a skin-beauty function. The food material to be added may be liquid or solid. In the case of a solid phase, it may be included in the egg white-milk mixture in the form of a slice cut to a predetermined size. As the food material to be added, materials having enhanced taste and functionality such as juice, coffee liquid, blueberry concentrate, apple concentrate, brambled concentrate, strawberry concentrate, and sweet potato syrup may be used as the liquid material. By using these various liquid materials, a functional food having various flavors and aromas can be developed. For example, chocolate and various fruit varieties can be used as a solid food material. Therefore, the egg white-milk gel be mixed with various food materials on the basis of egg white and milk, thereby creating a new food culture.

The egg white-milk mixture liquid through the egg white-milk mixed liquid stirring step 120 is injected (130) into various types of molding containers. As the type of the molding container, glass, polypropylene type resin (PP series resin) and the like can be used. The egg white-milk mixed solution which has been subjected to the egg white-milk mixed solution stirring step 120 has been subjected to stirring and heating, so that it is not completely hardened but is in a partially gelated state. When the egg white-milk mixture liquid in the partially gelled state is cooled to a temperature of 0 ° C to 6 ° C, it is completely gelated and molded into an intended form in the molding container. As the cooling method, it is possible to use water cooling such that the molding container is immersed in water at 0 캜 to 6 캜, cold air cooling in which cold air is blown in a refrigerator or freezer, or the like. However, it is preferable to use water cooling in terms of cooling efficiency and cost.

Hereinafter, the present invention will be described in more detail with reference to examples. However, the following examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

[ Example ]

Example  One

5 kg of milk and 1 kg of egg white extracted from eggs were placed in a container and mixed appropriately. After the mixed solution was whipped in the vacuum chamber for 20 minutes, 5,400 g of the mixed solution precipitated in the lower part of the whipping layer was recovered through the discharge pipe under the vacuum chamber. The refined egg white-milk mixture, 25 g of agar and 7 g of carrageenan were added to a stirrer and stirred at a speed of 1500 RPM at a temperature of 80 캜 for 5 minutes. The prepared egg white-milk mixture was transferred into a glass container in an amount of 100 g, cooled in a water bath cooled to 0 ° C, and then the vessel was removed to obtain an egg white-milk gel.

Example  2

5 kg of milk and 1 kg of egg white extracted from eggs were placed in a container and mixed appropriately. After the mixed solution was whipped in the vacuum chamber for 20 minutes, 5,400 g of the mixed solution precipitated in the lower part of the whipping layer was recovered through the discharge pipe under the vacuum chamber. A refined egg white-milk mixture, 51 g agar, 34 g carrageenan and 540 g coffee concentrate were added to the agitator and stirred at a speed of 1500 RPM for 5 minutes at a temperature of 80 캜. 100 g of the prepared egg white-milk-coffee concentrate mixture was transferred into a glass container, cooled in a water bath cooled to 0 캜, and then the vessel was removed to obtain an egg white-milk-coffee concentrate gel.

Example  3

5 kg of milk and 1 kg of egg white extracted from eggs were placed in a container and mixed appropriately. After the mixed solution was whipped in the vacuum chamber for 20 minutes, 5,400 g of the mixed solution precipitated in the lower part of the whipping layer was recovered through the discharge pipe under the vacuum chamber. A mixture of purified egg white-milk mixture, agar 51 g, carrageenan 34 g and blueberry concentrate 540 g was added to the agitator and stirred at a temperature of 80 캜 for 5 minutes at a speed of 1500 RPM. The prepared egg white-milk-blueberry concentrate mixture was transferred into a glass vessel in an amount of 100 g, cooled in a water bath cooled to 0 캜, and then the vessel was removed to obtain an egg white-milk-blueberry concentrate gelled product.

practice Yes  4

5 kg of milk and 1 kg of egg white extracted from eggs were placed in a container and mixed appropriately. After the mixed solution was whipped in the vacuum chamber for 20 minutes, 5,400 g of the mixed solution precipitated in the lower part of the whipping layer was recovered through the discharge pipe under the vacuum chamber. 51 g of agar, 51 g of agar, 34 g of carrageenan and 540 g of banana slice (0.3 cm x 0.3 cm) were added to a stirrer and stirred at a speed of 1500 RPM at a temperature of 80 캜 for 5 minutes. 100 g of the prepared egg white-milk-banana slice mixture was transferred into a glass container, cooled in a water bath cooled to 0 캜, and then the vessel was removed to obtain an egg white-milk-coffee concentrate gel.

Claims (10)

Separating at least part of the enriched egg white from the egg white liquid to prepare a separated egg white liquid;
Whipping the separated egg white solution under reduced pressure to recover the precipitated egg white solution precipitated;
Preparing an egg white-milk mixture by mixing 20 to 30 parts by weight of the precipitated egg white with respect to 100 parts by weight of milk;
Stirring the egg white-milk mixture liquid at a temperature of from 80 캜 to the boiling point of milk; And
And cooling the egg white-milk mixture liquid to 0 to 6 ° C in a molding container.
delete delete The method according to claim 1,
The method of claim 1, further comprising adding 5 to 10 parts by weight of at least one additive selected from the group consisting of sugars, agar, and carrageenan to the egg white-milk mixture.
With respect to 100 parts by weight of milk,
Milk mixture containing 20 to 30 parts by weight of an egg white liquid,
Gelatinized egg white - milk gelatum with surface characteristics excluding irregularities and bubble traces.
delete 6. The method of claim 5,
Wherein the mixture of egg white and milk is heated under the boiling point of milk to induce a phase change.
6. The method of claim 5,
Wherein the mixture of egg white and milk further comprises 15-25 parts by weight of saccharides.
The method of claim 5,
Wherein the egg white-milk mixture liquid further comprises 0.5 to 1.5 parts by weight of a mixture of agar and carrageenan.
delete

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