JPS6159707B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a physical property improver for food that is made of egg white powder that has been heat-denatured to a specific range and has excellent dispersibility in hot water, and to an instant custard-like pudding composition that uses the physical property improver for food. The present inventors conducted research to obtain a new custard-like pudding that combines the two major features of custard pudding's excellent texture and instant pudding's ease of preparation. The fact that the pudding obtained using the denatured egg white powder is more similar in texture to that of custard pudding than the pudding obtained from conventional instant pudding; We have obtained the above knowledge that the pudding is very easily dispersed in water, and that the above pudding can be made extremely easily just by adding hot water.
Based on this knowledge, when the heat-denatured egg white powder was used in the production of various foods, it was possible to produce foods with a texture that could not be obtained with conventional egg white powder, and the amount added could be reduced. We were able to obtain the knowledge that even if the amount is increased to a certain extent, phenomena such as ``too hard,''``brittle,'' and ``sticky'' that occur when conventional egg white powder is added during food production hardly appear, and the present invention was completed. did. These findings were revealed for the first time by the present invention. Egg white powder has been produced for a long time, but during its production, great care is taken to ensure that the heat coagulability of the egg white is not lost.
It was said that egg white powder that retains its thermal coagulability with almost no loss is of better quality. Therefore, when the egg white powder is added and used in the production of various foods for the purpose of improving food quality, texture, etc.
Because the heat coagulation properties of the egg white powder are too strong, the texture of the final food product is too hard and brittle.
This appears as defects such as "stickiness". In addition, when the egg white powder is added to boiling water, it immediately coagulates and precipitates, so it cannot be used in foods that can be cooked with only boiling water, such as puddings that can be made with hot water in a pot, which has been attracting attention recently. cannot be used at all. As described above, conventional egg white powder has a limited range of foods that can be used, and even when used, it cannot be used in large quantities, so that it has not been expected to have much effect as a protein source reinforcement. The heat-denatured egg white powder of the present invention, which solves all of these drawbacks, has very excellent characteristics as a physical property improver for foods. The content of the present invention will be explained in detail below. The heat-denatured egg white powder referred to in the present invention must have properties within the specific range shown below. That is, the viscosity of the heat-denatured egg white powder 2% aqueous solution is 1.4 to 2.2 cp, and the heat-denatured egg white powder 0.5%
The turbidity of the liquid is 0.05-0.6. Method for measuring the viscosity of a 2% aqueous solution of egg white powder. (1) Weigh 2.0g of egg white powder into a 200ml beaker. (2) Add about 70 to 80 ml of distilled water to (1) and dissolve and disperse. (3) Transfer the solution from (2) to 100 ml using a 100 ml volumetric flask. (4) Transfer the solution from (3) to a 200ml beaker and use an autohomogen mixer (TOKUSHUKIKA KOGYO).
CO.LTD TKAUTO HOMO―MIXER M)
Stir for 1 minute at 5000 rpm. (5) Keep the solution in (4) at 20°C, measure the viscosity with a BL type viscometer (Tokyo Keiki, using an adapter, 60 rpm), read the value after 30 seconds, and convert it using the conversion multiplier table to determine the viscosity. seek. Method for measuring turbidity of 0.5% egg white powder solution (1) Weigh 1.25 g of egg white powder into a 100 ml beaker. (2) Add 50ml of distilled water to (1). (3) Place the above beaker in ice water and use an ultrasonic (TOMYSEIKO Ultra Sonic Disruptor UR)
-200p type Out put 8th place) for 7.5 minutes to form a dispersion. In this case, the floating egg white powder is dispersed in the water for the first minute, and then the position of the ultrasonic generator is lowered, and the oscillation location is occasionally changed in the beaker to ensure that the ultrasonic waves are evenly distributed. (4) Immediately after the ultrasound stops, remove the beaker from the ice water. (5) Pour the dispersion into a test tube containing 2 ml of the dispersion obtained in 8.0 ml of 0.125M phosphate buffer (buffer adjusted so that the pH will be 8.0 when added). Take 2.0ml and shake well. (6) Separately from (5), take approximately 10g of the dispersion liquid from (4) into a weighing can that has been obtained to a constant weight in advance, weigh it accurately, and weigh it at normal pressure at 105°C.
Dry at night and determine the solid content in the dispersion (S
%). (7) After the treatment in (5), leave for 30 minutes, then shake well and transfer to a 1 mm square cell.
Measure the optical density of (A). (8) After the above treatment, calculate the solid content of egg white powder using the following formula.
The turbidity at 0.5% was determined. Calculation formula Turbidity = A x 2.5 (%) / S (%) (2.5 (%) = addition ratio of egg white powder to distilled water) In the present invention, the viscosity and turbidity regarding egg white powder are all determined by the above measurement method. , and will be simply referred to as "powder viscosity" and "powder turbidity" below. If the egg white powder is outside the above specified range, the object of the present invention cannot be achieved at all. The heat-modified egg white powder achieving the object of the present invention is characterized by excellent dispersibility in hot water. If the properties of the egg white powder are smaller than the above values,
That is, when the degree of thermal denaturation is small, when the egg white powder is added to hot water, the heat-coagulated egg white begins to precipitate in the lower part of the test tube, and the liquid in the upper part becomes transparent. As a result, the upper part is a transparent liquid 1 and the lower part is a heat-coagulated albumen 2, as shown in FIG. 1A. Such a tendency is seen in conventionally known egg white powders. On the other hand, when the properties of the egg white powder are larger than the above values, that is, when the degree of heat denaturation is high, when the egg white powder is added to hot water, the heat denatured egg white begins to float in the lower part of the test tube, and the lower part The liquid will become clear. As a result, as shown in FIG. 1C, the egg white is separated into heat-denatured egg white 4 in the upper part and transparent liquid 5 in the lower part. However, heat-denatured egg white powder within the above numerical values becomes a cloudy white liquid 3 that is almost uniformly dispersed in hot water in a test tube, as shown in FIG. 1B. Although such a phenomenon has not been theoretically investigated, it is presumed that it occurs due to the different coagulation states of egg whites due to heat. It is thought that the difference in the thermal coagulation state of the egg whites affects the texture of the food. In order to clarify this point, a comparative experiment is listed below. Comparative experiment 1

[Table] In Table 1, viscosity indicates powder viscosity, turbidity indicates powder turbidity, and dispersion state refers to the dispersion state when Samples 1 to 10 are added to boiling water and lightly stirred. As shown in Table 1, in the case of the present invention (samples 4 to 7), the egg white particles were almost uniformly dispersed and the boiling water was cloudy, whereas in the case of samples 1 to 3, especially samples 1 and 2, A lot of precipitate formed and the boiling water was clear. Further, in Samples 8 to 10, especially Samples 9 and 10, many floating substances were formed and the boiling water was transparent. Next, in order to investigate the texture-improving effects of Samples 1 to 10, sample puddings were prepared using Samples 1 to 10, and a sensory test regarding texture was conducted. Add 40 g each of whole milk powder, 3.5 g each of a gelling agent consisting of carrageenan and gelatin, 25 g each of sucrose, and 1.5 g each of color and flavor to make 75 g each of instant pudding mixes, and add 5 g each of the above samples 1 to 10 to the instant pudding mixes. and then add boiling water of about 70℃ to each
250ml was added, and after dissolving, it was dispensed into cups and cooled.
The 10 puddings obtained were subjected to a sensory test of texture by a specialized panel. The sensory test was evaluated using a 5-point scoring system in which the texture closest to that of custard pudding was scored 5, and the texture most different was scored 1. The results of the sensory test are shown in Table 2.

[Table] As is clear from Table 2 above, the puddings obtained using the heat-denatured egg white powders (Samples 4 to 7) that meet the conditions of the present invention are Samples 1 to 3 and Sample 8.
It was more preferable in terms of texture than No. 10. In particular, the puddings obtained using the heat-denatured egg white powders of Samples 5 and 6 were similar to custard puddings. As described above, by adding the heat-denatured egg white powder of the present invention to an instant pudding mix, the texture of the pudding obtained from the instant pudding mix can be improved to a custard-like texture, and the texture of the pudding can be improved by simply adding hot water. We expected the double effect of being able to create . In addition to the effect of improving the texture of foods as described in Comparative Experiment 1, when using conventional egg white powder called ``Moroi'' for noodles such as tamagoyaki, udon, Chinese noodles, macaroni, and spaghetti, and fish paste products, etc. For cakes such as castella cakes, we have solved the drawbacks of using conventional egg white powder, which is ``too hard'', and improved the texture of soups such as stew and potage soup. effect is achieved. In particular, when used in instant soups in which boiling water is poured or added to boiling water, the above-mentioned texture improving effect is significantly exhibited. A comparative experiment to confirm this point is shown below. Comparative Experiment 2 A cream stew was prepared using commercially available instant cream stew powder in the following manner, and a sensory test was conducted on its texture. The sensory test was evaluated using a 5-point scoring system in which 5 was the most preferable texture for a cream stew and 1 was the least preferable texture. Sample A: 25 g of commercially available instant cream stew powder was added to 300 ml of boiling water, and heated and stirred over low heat for 5 minutes to prepare a cream stew. Sample B: Mix 25g of commercially available instant cream stew powder with 1g of commercially available egg white powder, and add it to boiling water.
The mixture was added to 300 ml of water and heated and stirred for 5 minutes over low heat to form a cream stew. Sample C: Heat-denatured egg white powder of the present invention (viscosity 2.0 cp, turbidity
0.45) 1 g was mixed in powder form, added to 300 ml of boiling water, and heated and stirred over low heat for 5 minutes to prepare a cream stew. The sensory results for samples A to C are shown in Table 3.

[Table] As shown in Table 3, the texture of the product to which commercially available egg white powder was added (sample B) was inferior to that to which nothing was added (sample A). For this reason, commercially available egg white powder does not improve the texture of cream stew in any way, but rather tends to deteriorate the texture. On the other hand, the one to which the heat-denatured egg white powder of the present invention was added (sample C) clearly improved the texture of the cream stew. Comparative Experiment 1 demonstrated that it is possible to make a pudding with a texture similar to that of custard pudding by simply adding boiling water using the food property improver made of heat-denatured egg white powder of the present invention. However, the composition of the instant custard-like pudding is
Powder viscosity is 1.4-2.2cp, powder turbidity is 0.05-0.6, preferably powder viscosity is 1.8-2.0cp, powder turbidity is 0.35
The main products are food property improvers, gelling agents, and various base materials, which are heat-denatured egg white powder with a molecular weight of ~0.5. The amount of the food property improver made of the heat-denatured egg white powder added is 4 to 10% by weight as heat-denatured egg white powder to the composition for instant custard-like pudding.
is preferable; if the amount added is small, the texture improving effect will be reduced, and if the amount added is large, the texture will be different from that of custard pudding. The type and amount of the gelling agent to be added can be appropriately determined in consideration of the preference of the person performing the gelling agent, but carrageenan and gelatin are generally used, and these are used alone or in combination. In this case, the amount added is preferably 1 to 5% by weight based on the composition for instant custard-like pudding. However, when a thermosetting substance such as undenatured whole egg powder or egg yolk powder is used as a component of the instant custard-like pudding composition, the amount of gelling agent added can be reduced. Various base materials are various materials for forming custard-like pudding, such as milk powder, soybean protein powder, starch, whole egg powder, egg yolk powder, and sugars.
The amount of the various base materials used is preferably 85 to 95% by weight based on the instant custard-like pudding composition. Next, preferred examples of the method for producing the heat-denatured egg white powder of the present invention are listed below. First, frozen egg whites and/or egg whites separated from chicken eggs are diluted and homogenized as necessary to obtain egg white liquid, and then the egg white liquid after heat treatment has a viscosity (cp) of A, and a solid content of the egg white liquid. Minute concentration (W/W)
After heat treatment in a range such that A/B=40 to 110, where B is B, a homogenization treatment is performed, and the thus obtained heat-denatured egg white liquid is spray-dried and powdered by a conventional method. The most important treatment in the above production method is heat treatment of the egg white liquid. That is, the above range of the heat treatment has a direct correlation with the properties of the heat-modified egg white powder obtained, and the heat-modified egg white powder obtained under heat treatment conditions that do not satisfy the above range has a powder viscosity of 1.4 to 2.2. It is not possible to satisfy the properties of cp and powder turbidity of 0.05 to 0.6. Specific examples of heat treatment conditions such that the egg white liquid after heat treatment has A/B = 40 to 110, where A has the viscosity (cp) of the egg white liquid and B has the solid content concentration (W/W) of the egg white liquid. , 61~75℃, 0.5 seconds~30 minutes. The conditions are related to the temperature of the egg white liquid. Therefore, the heating means is not particularly limited as long as the temperature of the egg white liquid can be maintained under the above conditions. After the egg white liquid is heat-treated, it is homogenized. The homogenization treatment is a treatment necessary to uniformly disperse the egg white particles denatured by the heat treatment in the egg white liquid, and the most preferable treatment method is treatment with a homogenizer, but strong stirring treatment is also necessary. The purpose can also be achieved by However, the dilution and homogenization treatments before heat treatment may be carried out as appropriate depending on the state of the egg white liquid at that time, and in order to perform each subsequent treatment advantageously, the conditions of the egg white liquid before heat treatment must meet the requirements. If the egg white liquid viscosity (cp) is C and the egg white liquid solid content concentration (W/W) is D, then C/D
It is preferable to adjust it so that it is equal to or less than 30. Next, heat-denatured egg white powder that is preferable as a physical property improver for an instant custard-like pudding composition, that is, a heat-denatured egg white powder with a powder viscosity of 1.8 to 2.0 cp and a powder turbidity of 0.35 to 0.5, is suitable for use in an egg white liquid after heat treatment. If the egg white liquid viscosity (cp) is A' and the egg white liquid solid content concentration (W/W) is B', then A'/B' = 50 to 100, for example, 62.5 to 70°C, 0.5 seconds. It can be obtained by heat treatment for ~10 minutes, followed by homogenization and spray drying by a conventional method. The above method for measuring the viscosity of egg white liquid is performed by keeping the egg white liquid at 20°C and using a BL type viscometer (Tokyo Keiki Co., Ltd.,
Using an adapter, measure the viscosity at 60 rpm).
The value after 30 seconds was read and converted using a conversion multiplier table to determine the viscosity. As mentioned above, the heat-denatured egg white powder specified by the present invention is accompanied by defects in texture such as being "too hard,""brittle," and "sticky" that occur when conventional egg white powder is added. It is possible to improve the texture of foods. In addition, by increasing the amount of heat-denatured egg white powder added, it is possible to increase the amount of protein in foods without the conventional drawbacks such as being too hard, brittle, and sticky. Especially for foods with low protein content,
It also has the nutritional effect of being able to fortify protein. Furthermore, the heat-modified egg white powder has excellent dispersibility in hot water, and is therefore most suitable as a physical property improver for instant foods that are poured into or added to hot water. Also,
By utilizing the easy dispersibility in hot water and the effect of improving the physical properties of foods, it has become possible to develop a new composition for instant custard-like pudding that can produce custard-like pudding just by adding hot water. . Examples of the present invention will be described below. Example 1 After thawing 20 kg of frozen egg white, 10 kg of water was added to dilute it to a solid content of about 8%, followed by homogenization at 50 kg/cm ² . Assuming that the viscosity (cp) of the egg white liquid thus obtained is C and the solid content concentration (W/W) is D, C/D was 31.5. The egg white liquid was heat-treated at 70°C for 5 minutes in a jacketed tank. Assuming that the viscosity (cp) of the egg white liquid thus obtained is A and the solid content concentration (W/W) is B, A/B was 62.
The heat-treated egg white liquid was homogenized at 150 kg/cm ² and then spray-dried in a conventional manner to obtain about 2 kg of powder. The resulting food property improver made of heat-denatured egg white powder had a powder viscosity of 1.61 cp and a powder turbidity of 0.19. Example 2 (Hot cake) Commercial hot cake mix 200g Egg yolk (raw) 15g Water 180 c.c. Food property improver obtained in Example 1 4.2
g A commercially available hot cake mix and a food property improver were powder-mixed, and then added to a homogeneous solution made by mixing egg yolk and water. Place the resulting hot cake batter on a preheated frying pan with oil and heat over low heat for about 3 minutes. When bubbles appear on the surface, change the batter, After baking for about a minute, a hot cake was obtained. As a control, a hot cake was made using the above formulation except for the food property improver obtained in Example 1, and in the same manner as above. Regarding the effects on the physical properties of hotcakes when the food property improver of the present invention was used and when it was not used, the former had a softer and more swollen texture than the latter. Example 3 (Omelette fried egg) After adding and stirring 5% by weight of the food property improver obtained in Example 1 to one chicken egg, a fried egg was prepared by a conventional method. As a control, tamagoyaki was made from chicken eggs in a conventional manner and compared with the tamagoyaki described above, and it was found that the tamagoyaki using the food property improver of the present invention had a tighter structure and a more elastic texture.

[Brief explanation of the drawing]

Figure 1 is a drawing showing the dispersion state when the food property improver of the present invention and other egg white powder are respectively added to hot water, B shows the dispersion state of the food property improver of the present invention, A and H represents the dispersion state of other egg white powders. In the figure, 1 and 5 represent a transparent liquid, 2 represents a heat-coagulated egg white, 3 represents a cloudy liquid, and 4 represents a heat-denatured egg white.

Claims (1)

[Scope of Claims] 1. A food property improver comprising heat-denatured egg white powder, in which the viscosity of a 2% aqueous solution of egg white powder is 1.4 to 2.2 cp, and the turbidity of a 0.5% solution of egg white powder is 0.05 to 0.6. 2 A physical property improver and gelling agent for food consisting of heat-denatured egg white powder, in which the viscosity of a 2% egg white powder aqueous solution is 1.4 to 2.2 cp and the turbidity of a 0.5% egg white powder solution is 0.05 to 0.6, as well as powdered milk, soybean protein powder, An instant custard-like pudding composition consisting of a base material selected from starch, whole egg powder, egg yolk powder, and sugar. 3 Heat-denatured egg white powder has a viscosity of 2% aqueous solution of egg white powder
The instant custard-like pudding composition according to claim 2, which has a 0.5% egg white powder turbidity of 1.8 to 2.0 cp and a liquid turbidity of 0.35 to 0.5.