TW201813524A - Egg white foam composition and method for producing same - Google Patents

Abstract

The purpose of the present invention is to provide a method for improving not only the temporal stability of meringue but also the quality of foam, the workability, and, even more, the quality of the final products. By adding water-soluble soybean polysaccharides and pullulan together to egg white and whipping the egg white while adjusting the pH to 5.5 to 7.9, it is possible to prepare an egg white foam composition having good temporal stability and a foam quality that is fine and smooth. The texture of the final products, which are the foods, such as chiffon cakes and souffles, produced with the egg white foam composition is very light, and the foods melt smoothly in the mouth.

Description

Protein bubble composition and manufacturing method thereof

The invention relates to a protein bubble composition and a manufacturing method thereof.

In addition to its high nutritional value, eggs have physical properties such as foaming, emulsifying, and coagulating properties. Therefore, eggs are one of the food ingredients used in various foods. Among the physical properties of eggs, especially the foaming property has a large effect on the quality of the final product such as the volume or taste of the product, and is therefore considered to be a very important factor especially in the field of confectionery and bread manufacturing.

By stirring using a bubbler or the like, eggs are easy to foam. Egg foaming is mainly caused by protein. Lipids in egg yolks prevent foaming. Therefore, compared with the case of whole eggs, foaming is generally higher when foaming is performed using only protein, and stable foams can be formed. The foamed protein is called meringue, and it is used in confectionery materials.

The vesicles of the protein break down over time, producing water seepage. Here, the term "water permeation" refers to a phenomenon in which a part of the water bubble is returned to a liquid state. Regarding the stability of the foam, it has not become a big problem in relatively small pastry shops, etc., but when it is mass-produced on an industrial scale, it will also cause deviations in the quality of the final product, so it is very important. Elements.

To date, various methods have been devised for the method of stabilizing egg white ornaments. Patent Document 1 discloses a technology related to a foaming agent and a foam stabilizer for foods containing a soybean-derived water-soluble hemicellulose as an active ingredient. In addition, Patent Document 2 or Patent Document 3 discloses a technique related to a protein foaming stabilizer containing a thickener and a pH adjuster. [Prior Art Literature] [Patent Literature]

[Patent Literature 1] Japanese Patent Laid-Open No. 5-244880 [Patent Literature 2] Japanese Patent Laid-Open No. 2004-194519 [Patent Literature 3] Japanese Patent Laid-Open No. 2006-296383

[Problems to be Solved by the Invention] Although the technology of Patent Document 1 has obtained the stability of oval sugar ornaments, it is difficult to say that the foamability of the formed oval sugar ornaments is sufficiently satisfactory, and it tends to be hard and dry. Therefore, there is a problem that the affinity with the green body is not good when it is blended with the green body. In addition, regarding the technology of Patent Document 2 or Patent Document 3, in the research of the present inventors, these methods have the following problems: because the viscosity of the protein is high, the whip property is poor, and eggs with a higher specific gravity are easily formed. White sugar ornaments, and products prepared using the obtained oval sugar ornaments are also insoluble in mouth. In this way, it is difficult to say that a method that can not only improve the stability over time of egg white decoration, but also improve the foam quality or workability, and further improve the quality of the final product, has room for further improvement. Therefore, an object of the present invention is to provide a method which can not only improve the stability over time of oval sugar decoration, but also improve the foam quality or workability, and further improve the quality of the final product. [Means to solve the problem]

The present inventors have conducted diligent research and found that by adding water-soluble soybean polysaccharides and pullulan to the protein, and then adjusting the pH to 5.5 to 7.9 for foaming, the Protein bubble composition with excellent stability and fine and smooth foam texture, and the food products made using the protein bubble composition, such as chiffon cake, souffle, etc Very light and instant.

That is, the present invention is: (1) a protein bubble composition containing protein, water-soluble soybean polysaccharides, and pullulan, having a pH value of 5.5 to 7.9, and foamed; (2) such as (1 The protein bubble composition according to the above), wherein the total content of water-soluble soybean polysaccharides and pullulan is 0.1 wt% to 4 wt% relative to the weight of the protein; (3) as in (1) or (2) The protein bubble composition according to the description, wherein the ratio of water-soluble soybean polysaccharides to pullulan is a range of water-soluble soybean polysaccharide: pullulan = 1: 0.2 to 1: 12.5; (4 ) A method for producing a protein bubble composition, characterized in that: a raw material containing protein, water-soluble soybean polysaccharides and pullulan, and whose pH value is adjusted to 5.5 to 7.9 is foamed; (5) as in (4) The method for producing a protein bubble composition according to the method, wherein the total added amount of water-soluble soybean polysaccharides and pullulan is 0.1 wt% to 4 wt% relative to the weight of the protein; (6) such as (4) or ( 5) The method for producing a protein bubble composition according to the above, wherein the water-soluble soybean The ratio of polysaccharides to pullulan is a water-soluble soybean polysaccharide: pullulan = 1: 0.2 to 1: 12.5; (7) A method for modifying a protein bubble composition, which is characterized by: Foaming raw materials containing protein, water-soluble soybean polysaccharides and pullulan and pH value adjusted to 5.5-7.9; among them, the modification of the so-called protein bubble composition is to make the foam fine, smooth and smooth. (8) A food using the protein bubble composition according to any one of (1) to (3). [Effect of the invention]

According to the present invention, a protein bubble composition having excellent aging stability and fine and smooth foam texture can be prepared.

(Water-soluble soybean polysaccharides) The water-soluble soybean polysaccharides that can be used in the present invention refer to water-soluble polysaccharides extracted from soybeans, and the production method is not particularly limited. Usually, okara, which is a by-product after extraction and separation of soybean protein, is used as a raw material, and water is added thereto, and extraction is performed at a high temperature exceeding 100 ° C. under a weak acidity set to an isoelectric point of soybean protein. The extracted water-soluble soybean polysaccharide can use the extracted filtrate directly as a raw material, or it can also be obtained by purification steps such as activated carbon treatment or desalting. Alternatively, one obtained by further drying the extraction filtrate by spray drying, freeze drying, or the like may be used.

(Pullulan polysaccharide) The so-called pullulan polysaccharide in the present invention is a polysaccharide produced outside the cell by a microorganism, and refers to a polysaccharide having the following structure: It is formed by connecting three glucose with α-1,4 bonds. As the structural unit, maltotriose is repeatedly bonded with α-1,6 bonds.

The total added amount of water-soluble soybean polysaccharide and pullulan is preferably 0.1 wt% or more and less than 4 wt%, more preferably 0.3 wt% or more and 2.5 wt% or less with respect to the weight of the protein. If it is less than 0.1 wt%, the effect of foam stability may not be exhibited, and if it is 4 wt% or more, the texture of the final product may be deteriorated.

In addition, in the present invention, the ratio of the water-soluble soybean polysaccharide to the pullulan is preferably 1: 0.2 to 1: 12.5, and more preferably 1: 0.3 to 1: 12.5. When the ratio of pullulan polysaccharide to water-soluble soybean polysaccharides is too small, the foam quality is unstable, and when the ratio of pullulan polysaccharide to water-soluble soybean polysaccharides is too large, water seepage increases. tendency.

(PH adjuster) The pH adjuster for adjusting a pH value in the present invention is not limited as long as it can be used for food. For example, one or more members may be selected from citric acid, gluconic acid, tartaric acid, lactic acid, phosphoric acid, acetic acid, succinic acid, fumaric acid, malic acid, gluconolactone, phosphoric acid, adipic acid, and phytic acid. The pH of the protein is preferably in the range of 5.5 to 7.9, and more preferably 5.9 to 7.9. Therefore, the pH adjuster may be added in an amount such that the pH of the protein is 5.5 to 7.9, and preferably the pH is 5.9 to 7.9.

The method for adding the water-soluble soybean polysaccharide, pullulan, and pH adjuster may be any method as long as each component can be completely dissolved in the protein. They can also be added separately to the protein, even if they are mixed together beforehand. Furthermore, it does not interfere at all even if it is added after mixing with powders such as sugar.

In the present invention, by using thickened polysaccharides such as guar gum, caryophyllan gum, locust bean gum, sanxian gum, alginate, tamarind gum, gellan gum, carrageenan, etc., it can be further improved stability.

(Protein Bubble Composition) The protein bubble composition of the present invention contains protein, water-soluble soybean polysaccharides, and pullulan, has a pH value of 5.5 to 7.9, and is in a foamed state. The protein bubble composition may be a composition obtained by foaming a protein isolated from knocked eggs, or a composition obtained by foaming a whole egg. For the foaming of whole eggs, the same effect can be obtained because the foaming mainly depends on the protein therein. Further, it also includes a composition in which powdered materials such as sugar, salt, wheat flour, and cocoa powder are added to protein or whole eggs and foamed. The term “foamed state” in the present invention means that when the sugar-like series of oval sugar is added to the protein, it means that the specific gravity is in the range of approximately 0.1 to 0.3. In addition, when a series of powders such as low-gluten flour or egg yolk is prepared in addition to sugar, it means that the specific gravity is in the range of approximately 0.35 to 0.9. The protein bubble composition of the present invention is modified to a composition with excellent stability over time and a fine and smooth foam.

The protein bubble composition obtained by the present invention can be used in various foods. For example, sponge cake (sponge), chiffon cake, comfort, sandwich bun (bouchee), dacquoise (marshmallow), macaron (Macaron), dried egg white sugar Wait. [Example]

The effects of the present invention will be described with examples.

(Examples 1 to 3) The pH range was 50 g of fine granulated sugar and 0.40 g of water-soluble soybean polysaccharides (SOYAFIVE-S, manufactured by Fuji Oil Co., Ltd.) and 0.30 g of pullulan. (Pullulan polysaccharide, manufactured by Hayashibara Co., Ltd.), and further citric acid (citric acid, manufactured by Iwata Chemical Industry Co., Ltd.), which is necessary to adjust the pH to 5.5 to 7.9, is mixed separately and added to 100 g under refrigeration It was thawed and returned to a liquid commercial frozen protein (frozen protein P, manufactured by Kewpie). A Kenmix desktop mixer (KMM770, manufactured by De'Longhi Japan) was used for 2 minutes at a speed of 5 to prepare an egg white sugar decoration. The specific gravity of the egg white decoration is adjusted to about 0.2. About the bubble texture (delicacy, silkiness) of the sugar ornament, evaluation was performed by five sensory inspectors based on visual observation based on the criteria shown below, and evaluation was made according to the agreement of the five sensory inspectors. A case where the evaluation of the foam quality was ○ or 合格 was judged to be acceptable. In addition, regarding stability, a 50 ml tube (Falcon) was filled with 5.0 g of egg white sugar decoration, and left to stand at 20 ° C for 60 minutes, and then centrifuged (200 × g, 30 seconds) ) Separation is performed, and the amount of separated liquid is 1.5 g or less is judged to be acceptable. When both the foam quality and the stability were acceptable, it was judged that the quality of the egg white decoration was good.

· Evaluation criteria for the foam quality of oval sugar decoration ◎: Very fine and smooth foam ○: Fine and smooth foam △: Slightly fine but lacking silky texture ×: Dry foam or fragile foam without toughness

(Comparative Examples 1 to 5) Eggs were prepared in the same manner as in the examples except that the water-soluble soybean polysaccharides and pullulan were not added, or the pH was not adjusted to the range of 5.5 to 7.9. White sugar decorated and evaluated.

(Table 1)

Compared to Comparative Examples 1 to 5, Examples 1 to 3 are egg white sugar decorations with good foam quality and stability.

(Examples 4 to 9, and Comparative Example 6) The amount of the water-soluble soybean polysaccharides (Soya 5 ( SOYAFIVE) -S, manufactured by Fuji Oil Co., Ltd.) and pullulan polysaccharide (pululan polysaccharide, manufactured by Hayashibara Corporation), and 0.05 g of citric acid, the pH was adjusted to 7.8, and eggs were produced by the same operation as above. White sugar decoration. In the same manner as above, the fructose and stability of the formed egg white ornament were evaluated. The specific gravity of the egg white decoration is adjusted to about 0.2.

(Table 2)

As shown in Table 2, in Comparative Example 6, the effect of improving the foam quality and stability was weak, but in Examples 4 to 9, the results were sufficient.

(Example 10 to Example 14, Comparative Example 7 to Comparative Example 10) A ratio of 150 g of water-soluble soybean polysaccharides to pullulan polysaccharides was added to raw protein separated by breaking eggs to 75 g of fine water. Granulated sugar and added water-soluble soybean polysaccharides (SOYAFIVE-S, manufactured by Fuji Oil Co., Ltd.) and pullulan (pullulan polysaccharide, manufactured by Hayashibara) at the ratio shown in Table 3, and then borrowed The pH was adjusted to 7.8 by citric acid. A Kenmix desktop mixer (KMM770, manufactured by De'Longhi Japan Co., Ltd.) was used for 1 minute and 30 seconds to pass an egg white sugar decoration at a rotation speed of 5 to evaluate the same. Foam quality and stability. The specific gravity of the egg white decoration is adjusted to about 0.2.

(table 3)

As shown in Comparative Examples 7 and 10, when water-soluble soybean polysaccharides or pullulan polysaccharides were added alone, they were slightly weak in terms of satisfying both foam quality and stability. As shown in Examples 10 to 14, when the water-soluble soybean polysaccharides and pullulan polysaccharide were added at a specific ratio, a sufficient effect was obtained. On the other hand, when the ratio of pullulan to the water-soluble soybean polysaccharide is too small as in Comparative Example 8, the foam quality is deteriorated. In addition, when the ratio of pullulan to water-soluble soybean polysaccharide is too large as in Comparative Example 9, stability is deteriorated.

(Example 15 to Example 18) Thickened polysaccharides were added in combination with 75 g of fine granulated sugar to 150 g of raw protein, and water-soluble soybean polysaccharides and pullulan polysaccharides were added in the ratio shown in Table 4, and various kinds of thickeners were added. For thick polysaccharides, the pH is adjusted to about 6.8 with citric acid. A Kenmix desktop mixer (KMM770, manufactured by De'Longhi Japan) was used at 5 speeds to evaluate the foam quality and stability of the formed white sugar ornaments in the same manner as above. . The specific gravity of the egg white decoration is adjusted to about 0.2.

(Table 4)

Although the effect was sufficiently shown in Example 15, the thickening polysaccharides were used in combination as in Examples 16 to 18, and as a result, the stability was further improved.

(Example 19 to Example 24, Comparative Example 11 to Comparative Example 12) Effect on the final product A trial-type Qifeng cake was produced according to the following recipe, and the effect on the quality of the final product was evaluated. That is, 6.2 parts of granulated sugar and 0.1 part of table salt were added to 12.5 parts of raw egg yolk and immediately passed. A mixture of 12.5 parts of cow's milk and 10.2 parts of salad oil for snacks was added in small amounts one by one and mixed. Add 15.6 parts of low-gluten flour, 0.1 part of baking soda, and 0.4 part of yeast powder and mix vigorously to make a green body. Then, 14.6 parts of fine granulated sugar was added to 26 parts of raw protein, and water-soluble soybean polysaccharides (SOYAFIVE-S, manufactured by Fuji Oil Co., Ltd.) and pullulan were added in the proportion shown in the table. (Pullulan polysaccharide, manufactured by Linyuan Co.), citric acid (manufactured by Iwata Chemical Industry Co., Ltd.), and then choose to add guar gum (Bistop D-2029, manufactured by Sanrongyuan FFI), jacaranda bean gum (Bistop D-2101, manufactured by Sanrongyuan FFI), Sanxianjiao (Sunace, manufactured by Sanrongyuan FFI), alginate (Kumbuic acid 501, Kimica ), Gellan gum (Kelcogel LT100, Sanrongyuan FFI) any one. Immediately pass to prepare the white sugar decoration. The specific gravity of the egg white decoration is adjusted to about 0.2. It was added to the previous green body in two portions, taking care not to break the air bubbles and mix them. After standing at room temperature for 30 minutes, it was filled into a Qifeng mold at 440 g, and baked at 165 ° C and 170 ° C for 31 minutes. After leaving it to stand at room temperature for 1 hour and substantially cooling, the mold was released and evaluated for qualities such as texture and volume.

(table 5) (Workability) ◎: Very silky and good affinity to the green body ○: Silky foam and good affinity to the green body △: Slightly dry foam and hard to say that the affinity with the green body is so good ×: Hard Dry foam and poor affinity with the green body (taste) ○: Very soft and light texture △: Although soft but slightly thick taste ×: Thick taste that is difficult to dissolve at the entrance

Comparative Example 11 is a dry foam, so it has poor affinity when blended with a green body containing egg yolk and wheat flour. In addition, the protein bubbles become unstable because the green body is left to stand for 30 minutes, so the volume is not too large It swells, and it is hard to say that the taste is good. In Comparative Example 12, although the workability was not so bad, the texture was sticky and the mouth was hard to dissolve. On the other hand, Examples 19 to 24 have smooth foam and good workability, and the quality of the final product is also excellent in volume and texture.

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Claims (8)

A protein bubble composition containing protein, water-soluble soybean polysaccharides and pullulan, having a pH value of 5.5 to 7.9 and foaming. The protein bubble composition according to item 1 of the scope of the patent application, wherein the total content of water-soluble soybean polysaccharides and pullulan is 0.1 wt% to 4 wt% relative to the weight of the protein. The protein bubble composition according to item 1 or item 2 of the patent application scope, wherein the ratio of water-soluble soybean polysaccharides to pullulan is water-soluble soybean polysaccharide: pullulan = 1: 0.2 to 1: 12.5 range. A method for manufacturing a protein bubble composition, characterized in that a raw material containing protein, water-soluble soybean polysaccharides and pullulan and having a pH value adjusted to 5.5 to 7.9 is foamed. The method for manufacturing a protein bubble composition according to item 4 of the scope of the patent application, wherein the total added amount of water-soluble soybean polysaccharides and pullulan is 0.1 wt% to 4 wt% relative to the weight of the protein. The method for manufacturing a protein bubble composition according to item 4 or item 5 of the scope of patent application, wherein the ratio of the water-soluble soybean polysaccharide to the pullulan is a water-soluble soybean polysaccharide: pullulan = 1 : 0.2 to 1: 12.5. A method for upgrading a protein bubble composition, which is characterized by foaming a raw material containing protein, water-soluble soybean polysaccharides and pullulan and having a pH value adjusted to 5.5 to 7.9; The modification is to make the foam fine, smooth and good stability over time. A food product using the protein bubble composition according to any one of claims 1 to 3 of the scope of patent application.