RU2406371C1 - Method for production of egg albumen product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to poultry-processing industry. The method envisages separation of egg albumen from yolk, stirring albuminous mass, addition of an acid, heat treatment of the albuminous mixture and pasterurisation of the albumen product. The acid is represented by citric, lactic or malic acid or a mixture of these acids in an amount of 1.0 - 6.0% (by weight) in the form of a 5% water solution till the albuminous mixture pH is 4.5-6.1. Heat treatment of the albuminous mixture is implemented during 1-3 minutes till temperature is 60-70°C; then one separates the liquid phase. Then the coagulate is pasteurised at a temperature of 80-90°C during 10-20 minutes.

EFFECT: invention allows to preserve native properties of egg albumen and enhance the product quality.

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Description

The invention relates to the poultry industry and can be used in the production of egg products, sausage and culinary products, semi-finished products for nutrition of various contingents of the population, including baby and preventive nutrition.

A known method of producing dry egg protein, including the preparation of protein mass and its drying (GOST 30363-96 Egg products. General specifications). The disadvantage of this method is that the final product can be used in food or in the production of products only after reconstitution with water and heat treatment. This entails loss in the recovery phase and a decrease in the quality of the starting protein.

A known method of obtaining a protein product (patent CZ No. 300209 MGZH A23J 1/08), in which the protein product is produced from egg protein with the addition of from 1 to 10% acetic acid, from 0.01 to 5.0% salt and from 0.01 up to 10% of taste products and heating the mixture to a temperature of 75-99 ° C.

The disadvantage of this method is the pronounced taste of acetic acid.

The use of acetic acid is not allowed both in the production of baby food, and in the nutrition of people suffering from diseases of the gastrointestinal tract, cardiovascular system, etc. In addition, the presence in the product of acetic acid reduces the water-binding capacity of the product, which affects the quality of the products produced using the components obtained by this method.

The closest in technical essence and the achieved result to the proposed invention is a method for producing a protein product from eggs (RF patent No. 1750602 IPC A23J 1/08). In this method, the eggs are divided into protein and yolk, filtered, egg white is mixed, crystalline citric acid is introduced into it to a pH of 4-5 and dry table salt in an amount of 0.2-0.5% by weight. Then pasteurization is carried out at 65-79 ° C for 15-25 minutes and cooled.

The disadvantage of this method is that citric acid is added in crystalline form, which can be the cause of mass heterogeneity. In addition, the amount of acid introduced is not set corresponding to the pH of the medium, which creates difficulties with determining its concentration in the product under production conditions. The addition of salt restricts the use of the protein product in the diet (salt-free diet). The established duration of heat treatment of the mass can adversely affect the functional properties of the protein molecule.

The objective of the present invention is to improve the quality of the finished product and preservation of the native properties of egg white.

The solution to the problem is achieved in that the method for producing an egg protein product includes separating the egg protein from the yolk, mixing the protein mass, adding acid, heat treating the protein mixture, pasteurizing the protein product, and differs in that citric, lactic, malic or malic acid is used as the acid agent a mixture of these acids in an amount of from 1.0 to 6.0% by weight in the form of a 5% aqueous solution to a pH of the protein mixture of 4.5-6.1, heat treatment of the protein mixture is carried out for 1-3 minutes to a temperature of 60-70 ° C, the liquid phase is separated , then the coagulate is pasteurized at a temperature of 80-90 ° C for 10-20 minutes.

The technical result to which the invention is directed is that upon receipt of the egg protein product, food-grade organic acids are used in concentrations that do not adversely affect the human body and at the same time contribute to imparting a specific structure to the protein mixture with gentle temperature exposure; acid is introduced into the protein mixture in the form of an aqueous solution, which allows to obtain a homogeneous consistency; short-term heat treatment of the protein mixture, sufficient for coagulation of the protein, allows you to save its functional properties, and pasteurization of the coagulate - to ensure its safety; separation of the liquid phase after the coagulation process contributes to the production of a concentrated egg product, which can be used as an independent protein product similar to cottage cheese, and as a functional additive in the production of meat and other types of products.

A comparable analysis with the prototype shows that the inventive method is characterized by a decrease in temperature and a reduction in the duration of the heat treatment of the protein mixture and the product, and the resulting product is of high quality.

Thus, the claimed method meets the criterion of "novelty." Comparison of the claimed solution not only with the prototype, but also with other technical solutions did not reveal in them the signs that distinguish the claimed solution from the prototype, which allows us to conclude that the criterion of "significant differences".

The invention is illustrated by the examples indicated in the table.

To prepare the egg protein product of example 1, the protein is separated from the yolk, the protein mixture is mixed, 3.5% citric or lactic, or malic acid is added, or a mixture of these acids in the form of a 5% aqueous solution to a protein mixture pH of 5.3 and heated at stirring for 2 min to a temperature of 65 ° C. The coagulated protein is separated from the released serum, pasteurized at a temperature of 85 ° C for 15 minutes, cooled and packaged.

The target product contains more than 50% protein, has a homogeneous, fine-grained soft texture, white with a yellowish tint, the taste and smell characteristic of a natural egg product, with a slight, hardly perceptible, sourish aftertaste. The acidity of the product is 47 ° T, which is significantly lower than that for curd products.

When using the protein product obtained by this method as a functional additive in meat compositions, an improvement in their structure was observed due to an increase in water binding capacity by 10-17%.

Analogously to example 1 produce a protein product according to examples 2-13 specified in the table.

The protein product according to examples 2, 4, 6, 8, 10, 12 has a heterogeneous consistency. The taste and smell inherent in pasteurized egg white with an acidic taste do not allow it to be used as an independent product. Acidity 49 ° T. When used as an additive, the protein product showed low technological properties.

The protein product according to examples 3, 5, 7, 9, 11, 13 is obtained of a dense texture with the taste of a boiled egg, white with a cream tint. Acidity 44 ° T. When added to the meat composition, it was hardly distributed in the mass and contributed to the production of a product with low values of water-binding ability, unstable in storage. This can be explained by the fact that, under these conditions, irreversible denaturation processes occur in protein fractions, and lysozyme activity is suppressed.

The protein product of examples 14-17 in terms of quality is similar to the product of example 1.

Thus, the proposed method allows to obtain an egg white product, which can be used in combination with various flavors to obtain a wide range of products, including dessert. The technological process by this method can be carried out at enterprises in the conditions of partial or full automation.

Table Examples of the method Example No. The content of indicators Citric or lactic acid, or malic acid, or a mixture thereof,% pH of the protein mixture The temperature of the protein mixture, ° C The duration of the heat treatment of the protein mixture, min The temperature of the pasteurization of the protein product, ° C Successor
pasteurization protein product, min one 3,5 5.3 65 2.0 85 fifteen 2 0.5 5.3 65 2.0 85 fifteen 3 7.0 5.3 65 2.0 85 fifteen four 3,5 4.0 65 2.0 85 fifteen 5 3,5 6.8 65 2.0 85 fifteen 6 3,5 5.3 55 2.0 85 fifteen 7 3,5 5.3 75 2.0 85 fifteen 8 3,5 5.3 65 0.5 85 fifteen 9 3,5 5.3 65 4.0 85 fifteen 10 3,5 5.3 65 2.0 70 fifteen eleven 3,5 5.3 65 2.0 95 fifteen 12 3,5 5.3 65 2.0 85 8 13 3,5 5.3 65 2.0 85 25 fourteen lemon 2.0, milk 1.5 5.3 65 2.0 85 fifteen fifteen lemon 1.5, apple 2.0 5.3 65 2.0 85 fifteen 16 milk 1.0, apple 2.5 5.3 65 2.0 85 fifteen 17 lemon 1.0, milk 1.0, apple 1.5 5.3 65 2.0 85 fifteen

Claims (1)

A method of obtaining an egg white product from egg white, including separating the egg white from the yolk, mixing the protein, adding acid, heat treating the protein mixture, pasteurizing the protein product, characterized in that the acidic agent is citric, lactic, malic, or a mixture of these acids in an amount of from 1.0 to 6.0% by weight in the form of a 5% aqueous solution to a pH of the protein mixture of 4.5-6.1, heat treatment of the protein mixture is carried out for 1-3 minutes to a temperature of 60-70 ° C, separate the liquid phase, then to Agulu pasteurized at 80-90 ° C for 10-20 min.