KR20140009760A - Gelated material comprising egg white and milk, and method of manufacturing the same - Google Patents

Abstract

The present invention relates to a manufacturing method of a gelated material of egg white and milk, which comprises the following steps: whipping egg white under a vacuum condition; collecting refined egg white precipitated on the bottom after whipping; mixing and stirring the refined egg white with milk at 30-60°C to obtain egg white-milk mixed liquid; and heating the egg white-milk mixed liquid at a temperature between 80°C and a boiling point of the milk. [Reference numerals] (110) Egg white liquid refining step; (120) Precipitated egg white liquid collecting step; (130) Egg white-milk mixing step; (140) Gelation step; (AA) Start; (BB) End

Description

Egg white-milk gelling method and its manufacturing method {GELATED MATERIAL COMPRISING EGG WHITE AND MILK, AND METHOD OF MANUFACTURING THE SAME}

The present technology is a technology in the food field, a method of producing a new food in a gelled form having a smooth surface and no bubble traces and a technology related to the food produced thereby.

With the recent boom in diet and health, various low-calorie and high-protein ingredients are commercialized in various forms, and this trend is expected to continue. In particular, low-calorie and high-protein foodstuffs include eggs such as eggs and dairy products such as milk.

The egg is divided into egg white and egg yolk, and egg white is about 60% of the eggs and consists of four layers around the egg yolk solution (outside sheep white, rich egg white, inner egg white and color egg layer). It is. 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 a collar cord. It reaches the thick egg white and the egg yolk floats on the egg white inside. There are many fibers in the color layer. Proteins surrounded by egg white are rich in many types of sulfur-containing amino acids. ovoglobulin) G3 is a major protein. 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 a calf's only food, so it can maintain life and grow normally, so it is known to humans as an almost nutritious food with eggs.

There are many commercialized foods containing both egg white and milk at the same time, but most of them take up only a portion of the whole food, and few foods can be selectively consumed. In addition, for these ingredients, the convenience of ingestion or new food forms must be developed to create new demand.

The present invention relates to a composition comprising a low-calorie foodstuff and various nutritional ingredients By processing into a new form of food form, it provides a gelated product containing egg white and milk which can be easily textured and can be easily ingested.

Method for producing egg white milk milk according to an embodiment of the present invention is a step of whipping (whhipping) egg white liquid under vacuum conditions, recovering the precipitated egg white precipitate precipitated after the whipping, the precipitated egg white liquid and milk Mixing and stirring under lukewarm conditions of 30 to 60 ° C. to prepare an egg white-milk mixture, and heating the egg white-milk mixture under a boiling point temperature of 80 ° C. to milk.

The egg white liquid may be obtained from an egg or an egg.

The egg white liquid may be one from which at least a part of the rich egg white is removed, and the egg white-milk mixture includes 20 to 40% by weight of precipitated egg white liquid and 60 to 80% by weight of milk.

The egg white liquid may be one from which at least a part of the rich egg white is removed, and the egg white-milk mixture includes 20 to 40% by weight of precipitated egg white liquid and 60 to 80% by weight of milk.

The mixing and stirring is carried out in a short time within 10 minutes .

The method may further comprise mixing coffee liquid in the egg white-milk mixture, and may further comprise adding various liquid food ingredients or solid food fragments to the egg white-milk mixture.

When the food material is a concentrate such as a juice concentrate or a plant concentrate, the concentrate is added in such a way that the egg white-milk mixture is transferred to the container and poured without stirring onto the egg white-milk mixture before heating for gelation.

The egg white-milk gelate according to one embodiment of the present invention includes the above-described precipitated egg white liquid and milk mixture, has surface characteristics excluding unevenness and bubble traces, and maintains a gel state.

The egg white-milk gelling may be dispersed or contained other ingredients except egg white and milk therein.

Egg white milk milk according to an embodiment of the present invention provides the convenience of pudding in the form of easy to ingest the nutrients of egg white and milk, the surface of the gel is smooth and there is no trace of air bubbles to display a very clean texture Can be.

In addition, by incorporating coffee liquor, fruit slices or other various ingredients in the mixing process of egg white-milk gelling, it is possible to provide a variety of taste and excellent freshness with the basic nutrients of egg white and milk.

Furthermore, the egg white milk milk is expected to be used as an eco-friendly beauty agent in place of skin beauty products depending on the application as well as food.

According to the method for preparing egg white milk milk according to an embodiment of the present invention, it is not necessary to add an additive such as a separate gelling agent, and it is possible to easily and efficiently prepare a gelled form in a smooth form by excluding the high temperature process above the boiling point. have.

1 is a flowchart conceptually illustrating a method for preparing egg white-milk gelate 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 accompanying flowchart. However, the following descriptions are merely illustrative of the present invention, and the technical spirit of the present invention is not limited by the following description, which is defined by the claims to be described later.

1 is a flowchart conceptually illustrating a method for preparing egg white-milk gelate according to an embodiment of the present invention.

Referring to FIG. 1, in order to prepare egg white-milk gelling, an egg white liquid purification step 110 for purifying the egg white liquid to be contained is first performed. The egg white liquid may be extracted from the egg as well as duck eggs (elan, 鴨 卵). The egg white liquid is largely divided into a high viscosity thick egg and a relatively low viscosity egg white. As the egg white liquor, the whole egg white liquid may be used, but it is advantageous to form a gelate by using only part of the egg white liquid after separating at least a part of the thick egg white having a high viscosity.

The extracted egg white liquid may be purified by sufficiently whipping in a vacuum chamber, and the purified egg white liquid refers to precipitated egg white liquid precipitated under the whipped layer.

The purified precipitated egg white liquid may be separated through the precipitated egg white liquid recovery step 120. Specifically, the charged egg white liquid may be discharged through the recovery passage in the lower 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.

The purified egg white liquid prepared through the purification and recovery steps 110 and 120 is subjected to the egg white-milk mixing step 130 mixed with milk. The milk is not limited to cow's milk, and in addition, various liquid dairy products containing protein equivalent to milk may be used instead of milk.

The mixture of egg white and milk contains 20 to 40% by weight of purified egg white liquid and 60 to 80% by weight of milk. As a result of the experiment, when the content of the purified egg white liquor exceeds 40 wt%, the egg white was fibrized to obtain a desired smooth form of the gelled product. On the other hand, if the content of the purified egg white liquid is less than 20% by weight, the concentration of the gelling is significantly lowered it may be difficult to maintain a constant form of the product. In general, the weight ratio of the purified egg white liquid and milk is preferably about 3: 7. However, this ratio may be adjusted slightly depending on the type of ingredients additionally added to the egg white and milk mixture.

Mixing step 130 of the purified egg white liquid and milk is made while mixing the purified egg white liquid and milk, the stirring is made, the stirring is made under a lukewarm of 30 to 60 ℃ and stirring is preferably made for a short time. The stirring is made up of less than 10 minutes and the stirring speed is preferably adjusted to less than 2000 RPM. When the stirring speed exceeds 2000 RPM, bubbles are generated to obtain a gelled product having a smooth surface.

The mixing step 130 of the purified egg white liquid and milk does not include a separate functional additive for gelation, and stable gelation is possible even when purely mixed with the purified egg white liquid and milk components. That is, according to the method according to an embodiment of the present invention, a gelled form of a smooth shape may be formed only with the purified egg white liquid and the milk component. However, according to another embodiment of the present invention, only adult foods may contain a small amount of natural food additives, such as gelatin and carrageenan, depending on the intended food form.

In the mixing step 130 of the purified egg white liquid and milk, foods having various textures and ingredients may be developed by adding various food ingredients. In addition, as mentioned in the effects of the invention, it may also include a variety of plant and animal ingredients having the functionality of skin care.

The food ingredients that may be added in the mixing step 130 of the purified egg white liquid and milk may be liquid or solid. In the case of a solid phase, it may be included in the mixture of the purified egg white liquid and milk in the form of slices cut to a predetermined size. As the food material that can be added, in the case of the liquid material, materials with enhanced taste and functionality such as juice, coffee, blueberry concentrate, apple concentrate, bokbunja concentrate, strawberry concentrate, sweet potato syrup, and the like can be used. By using such various liquid materials, functional foods having various flavors and aromas can be developed. In addition, the solid food ingredients, for example, chocolate, various fruits can be used. Therefore, the egg white-milk gelate may be mixed with various food ingredients based on egg white and milk, thereby creating a new food culture.

The egg white-milk mixture prepared through the mixed egg white-milk mixing step 130 is transferred to a container having various types of containers and various types of materials, and then subjected to a gelation step 140. As a kind of said container, glass, a polypropylene resin (PP system resin), etc. can be used. The gelling step 140 may be gelated by heating the vessel containing the egg white-milk mixture solution at a temperature of 80 ° C to below the boiling point of milk. That is, since the egg white-milk mixture is gelled while maintaining the boiling conditions, it does not cause problems such as material change of the container, and prevents solidification above a certain level, thereby obtaining a gelled gel having a smooth shape. On the other hand, the heating time is approximately 5 to 20 minutes, the heating temperature or heating time can be variably adjusted within the range according to the characteristics of the material and the type of container.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the following Examples are only for illustrating the present invention, and the claims of the present invention are not limited by the following Examples.

[Example]

Example 1

After 1 kg of egg white liquid extracted from the egg was whipped in a vacuum chamber for 20 minutes, 912 g of the egg white liquid precipitated at the bottom of the whipped layer was recovered through the discharge tube under the vacuum chamber. After the purification, 912 g of the recovered egg white solution and 2128 g of milk were mixed in a stirrer and stirred at a speed of 1500 RPM under a temperature of 50 ° C. for 5 minutes. 100 g of the prepared egg white-milk mixture was transferred to a glass container and heated at a temperature of 95 ° C. for 10 minutes to obtain an egg white-milk gelled product.

Example 2

After 1 kg of egg white liquid extracted from the egg was whipped in a vacuum chamber for 20 minutes, 906 g of the egg white liquid precipitated under the whipped layer was recovered through the discharge tube under the vacuum chamber. After purification, 906 g of the recovered egg white liquor, 1963 g of milk and 151 g of the coffee concentrate were mixed in a stirrer and stirred at a speed of 1500 RPM under a temperature of 50 ° C. for 5 minutes. 100 g of the prepared egg white-milk-coffee concentrate mixture was transferred to a glass container and heated at a temperature of 95 ° C. for 10 minutes to obtain an egg white-milk-coffee concentrate gelated product.

Example 3

1 kg of egg white liquid extracted from the egg was whipped in a vacuum chamber for 20 minutes, and then 884 g of the egg white liquid precipitated under the whipped layer was recovered through the discharge tube under the vacuum chamber. After the purification, 884 g of the recovered egg white liquid and 1620 g of milk were mixed in a stirrer and stirred at a speed of 1500 RPM under a temperature of 50 ° C. for 5 minutes. Transfer 100 g of the prepared egg white-milk mixture to a glass container and pour 15 g of blueberry concentrate. At this time, the relatively high specific gravity blueberry liquid precipitated to the lower layer of the egg white-milk mixture. The egg white-milk-blueberry concentrate gelling product was obtained by heating for 10 minutes at the temperature of 95 degreeC.

Example 4

After 1 kg of egg white liquid extracted from the egg was whipped in a vacuum chamber for 20 minutes, 897 g of the egg white liquid precipitated under the whipped layer was recovered through the discharge tube under the vacuum chamber. After the purification, 800 g of the recovered egg white liquor, 2,050 g of milk, and 70 g of the prepared banana slices (0.3 cm ㅧ 0.3 cm) were mixed in a stirring stir and stirred at a speed of 1500 RPM at a temperature of 50 ° C. for 5 minutes. 100 g of the prepared egg white-milk-banana slice mixture was transferred to a glass container and heated at a temperature of 95 ° C. for 10 minutes to obtain an egg white-milk-banana slice gelated product.

Claims (11)

Whipping the egg whites under vacuum conditions;
Recovering the purified egg white liquor precipitated after whipping;
Preparing the egg white-milk mixture by mixing and stirring the purified egg white liquid and milk without adding a gelling agent under lukewarm conditions of 30 to 60 ° C .; And
Method for producing an egg white milk milk gel comprising the step of heating the egg white milk milk mixture at a boiling point temperature of 80 ℃ to milk.
The method of claim 1,
The egg white liquid is a method for producing egg white milk milk, characterized in that extracted from eggs or eggs (압).
The method of claim 1,
The egg white solution is a method for producing egg white milk milk, characterized in that at least a portion of the rich egg white is removed.
The method of claim 1,
The egg white-milk mixture is characterized in that it comprises 20 to 40% by weight of purified egg white liquid and 60 to 80% by weight of milk.
The method of claim 1,
The mixing and stirring is carried out within 10 minutes method of producing egg white milk milk.
The method of claim 1,
The stirring is a method of producing egg white milk milk characterized in that the stirring rate is adjusted to be less than 2000 RPM.
The method of claim 1,
Method for producing egg white milk milk, characterized in that it further comprises the step of adding a coffee solution, juice concentrate or plant concentrate to the egg white-milk mixture.
The method of claim 7, wherein
Wherein said juice concentrate or plant concentrate is poured onto said egg white-milk mixture without heating after said egg white-milk mixture is transferred to a container, without stirring.
The method of claim 1,
Method for producing egg white milk milk, characterized in that it further comprises the step of adding a liquid food ingredients or a solid food ingredients fragment to the egg white milk milk mixture.
Prepared by the method of claim 1,
An egg white-milk gelate comprising the purified egg white and milk mixture of claim 1 and having a surface property excluding unevenness and traces of bubbles, and maintaining a gel state.
The method of claim 10,
Egg white-milk gel, characterized in that the other ingredients are dispersed or contained except egg white and milk.

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