JPS5948628B2 - Processed egg white manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing processed egg white, and more particularly to a method for producing sweetened crushed coagulated egg white in a short working time.

Traditionally, as a method for producing sweetened crushed coagulated egg whites used in confectionery using egg whites such as dichromatic eggs, the egg white liquid is heated and coagulated, placed in a cloth bag, and pressurized with a press to determine the dehydration rate (dehydration rate for heat coagulated egg whites). A method in which the egg whites are dehydrated to about 30 to 45% (percentage of volume), then sucrose or other sugars are added to this and then crushed, or the desired processed egg whites are obtained by adding and mixing sugars after crushing. It has been known.

Although it is recognized that such conventional methods are simple to operate and produce processed egg whites with good flavor, dehydration takes a very long time and is therefore considered unsuitable for production on an industrial scale. was.

An object of the present invention is to provide a method for producing processed egg white that can be produced in a short working time and that can produce a product with good flavor.

As a result of repeated research, the present inventors have found that if the crushed coagulated egg whites are directly sweetened and concentrated instead of the conventional compression dehydration using a press, the dehydration work time can be shortened, and the dehydration work and the sugar addition work can be combined. It has been found that this can be achieved simultaneously, thus resulting in a significant reduction in the total working time.

The present invention was completed based on the above findings, and relates to a method for producing processed egg white, which is characterized by pulverizing heat-coagulated egg white, then adding sugar and concentrating it, and then pulverizing it again.

"Heat-coagulated egg white" used in the present invention refers to liquid egg white that has been coagulated by heating. For example, the egg white part of a boiled egg or the egg white liquid obtained by separating the egg yolk after cracking is heated. Examples include solidified ones.

In the present invention, such heat-coagulated egg white is first crushed.

Any conventional grinding method is applicable to the present invention, such as grinding with a colloid mill,
Any method such as passing through a chopper of ~3 mm or atomization using a food cutter may be used.

The degree of pulverization is preferably as fine as possible, preferably to a paste-like state or approximately to the same extent, taking into account the dehydration effect of the subsequent sugar addition and concentration operation.

In the present invention, "sugar-adding concentration" refers to an operation in which sugars such as sucrose and glucose are added and concentrated, and water transferred to the sugars is evaporated and removed, thereby increasing the concentration of egg white. do.

The amount of saccharide added may vary depending on the type of saccharide used and the desired degree of sweetness of the final product, but it is usually about 15 to 25% of the weight of the crushed coagulated egg white.

In addition, the degree of concentration is such that when 30 to 45% of water in crushed coagulated egg white is removed by evaporation and concentrated, the sugar content accounts for about 15 to 35% of the total weight of the concentrated product. do.

Although the specific sugar addition and concentration operation should not be limited to this, for example, there is a method of heating the mixture under reduced pressure with gentle stirring after adding the sugar.

According to this method, for example, the product temperature in a vacuum kneader is 6.
The sugar-crushed coagulated egg white mixture at 0 to 80°C is heated to a vacuum degree of 60 to
By concentrating at 70 cmHgvac, a dehydration rate of about 30 to 45% can be achieved in about 20 to 60 minutes.

This required time can be reduced by about 4 to 4.5 hours compared to the conventional press dehydration method, considering that the sugar addition operation is accomplished at the same time.

The egg whites thus sweetened and concentrated usually become lumpy due to the heat during concentration, so they are re-pulverized using a chopper, for example, to obtain processed egg whites with the desired crumbly properties.

Processed egg whites obtained by the method of the present invention have the same texture and flavor as those obtained by the conventional method, and it is said that the simpler the method, the better the texture and flavor. This is so surprising that it overturns the conventional wisdom.

Considering that all of the conventional methods are considered to be unsuitable for industrial production in terms of working time, the method of the present invention can be said to be extremely innovative in this field.

The present invention will be explained in more detail with reference to Examples below.

Example 1 20 kg of the egg white part of a hard-boiled egg was processed with a food cutter for about 5 minutes to grind it into a paste, and then this was mixed with 4 kg of sucrose (20% by weight of the egg white) in a 501 volume vacuum kneader. The vacuum level is 65cmHgva.
c. Processed at 70℃ for 25 minutes to remove 9kg of moisture (45
% dehydration rate) was removed by evaporation.

After cooling, it is passed through a chopper with a diameter of 1 mm and re-pulverized to produce the final product, processed egg white (of which the sugar content is approximately 27%).
% by weight) was obtained.

When comparing the thus obtained processed egg white according to the present invention with that made by the conventional press dehydration method shown in the comparative example below, no particular difference was observed between the two in terms of texture and flavor. Ta.

Comparative Example 20 kg of the egg white part of a boiled egg was prepared, and 10 kg of this was placed in each of two nylon cloth bags (both had a thickness of about 3 cm).

These are placed in a 501 volume press dehydrator and weighed 150kg/
Pressurized dehydration was performed at a pressure of cm2 to a dehydration rate of 45%.

The time required was approximately 5 hours.

The dehydrated whole egg white was crushed by passing it through a chopper with a diameter of 1 mm, and then thoroughly mixed with 4 kg of sucrose to obtain processed egg white using a conventional method.

Example 2 The egg white liquid obtained by separating the egg yolk after breaking the egg was heated at about 90°C for 50 minutes.
The mixture was heated for 15 minutes to prepare 15 kg of heat-coagulated egg white.

This material was processed for 3 minutes in a colloid mill at a rotational speed of 3000 rpm to form a paste, and then put into a 501 volume vacuum kneader with 2.4 kg of sucrose (16% by weight of egg white), and the vacuum was adjusted to 60 cm. Hgvac,,
After processing the product at a temperature of 75℃ for about 30 minutes, 4.5kg of moisture (
30% dehydration rate) was removed by evaporation.

After being left to cool, it was passed twice through a chopper with a diameter of 2 mm to obtain processed egg white (of which the sugar content was about 19% by weight).

Example 3 Using 5 kg of sucrose (25% by weight of egg white), the degree of vacuum was
Processed egg white of the present invention (with a sugar content of about 29% by weight) was prepared according to Example 1, except that the sugar-concentration treatment was carried out under conditions of 70 cmHgvac and product temperature of 65°C.

Note that the dehydration rate in this example was 40%.

Claims (1)

[Claims] 1. A method for producing processed egg white, which comprises pulverizing heated and coagulated egg white, then adding sugar and concentrating, and then re-pulverizing.