JPH0312855B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a processed egg liquid with improved foaming properties, particularly foaming properties after thawing. Egg washes for confectionery are generally desired to have high foaming properties. However, when egg liquid is stored frozen, there is a problem in that the foaming properties after thawing are significantly lower than before freezing. Therefore, several methods have been proposed to improve the foaming properties of frozen egg fluid. For example, a method is conventionally known in which egg fluid is treated with protease and then heated, but even this method still does not sufficiently improve foaming properties. The present invention obtains a processed egg liquid that has excellent foaming properties that cannot be obtained by conventional methods by blending a specific amount of specific additive components into egg liquid, and its composition is as follows: 1.0 to 1.0 parts of emulsifier
3.0 parts by weight, 0.1 to 0.5 parts by weight of alkali metal salts or alkaline earth metal salts, 0.5 to 2.5 parts by weight of sugars, and 0.3 to 1.0 parts by weight of milk protein. The present invention will be explained in detail below. The egg liquid used in the present invention is one commonly used for confectionery,
For example, it refers to whole egg liquid from chicken eggs, egg white liquid, or egg liquid that is a mixture of egg white and egg yolk added in an appropriate amount. An emulsifier is added to the egg fluid. As the emulsifier, either lipophilic or hydrophilic emulsifiers may be used.
As the emulsifier, for example, glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, etc. are used. The amount of emulsifier used is 100% egg fluid.
A ratio of about 1.0 to 3.0 parts by weight is preferred. If it is less than 1.0 parts by weight, it is difficult to improve foaming properties, and if it exceeds 3.0 parts by weight, the processed egg liquid will taste bitter, which is not preferable. Further, an alkali metal salt or alkaline earth metal salt is added to the egg liquid. The alkali metal salt or alkaline earth metal salt may be any salt commonly used as an additive for foods. For example, sodium pyrophosphate,
Calcium pyrophosphate, calcium lactate, calcium chloride, etc. are used. The appropriate amount of these to be used is 0.1 to 0.5 parts by weight per 100 parts by weight of egg fluid. If it is less than 0.1 part by weight, the improvement in foaming properties is insufficient, while if it exceeds 0.5 part by weight, the egg liquid will have a bitter taste and the taste will deteriorate. Furthermore, sugars are added to the egg liquid. The saccharides used may be polysaccharides, monosaccharides or oligosaccharides. For example, dextrin, glucose, lactose, sucrose, etc. are used. The amount of these saccharides used is preferably about 0.5 to 2.5 parts by weight per 100 parts by weight of egg fluid. If the amount used is less than 0.5 parts by weight, the improvement in foaming properties will be insufficient, while if it exceeds 2.5 parts by weight, the egg liquid will have a sweet taste, which is not preferable. Next, milk protein is further added to the egg fluid. This milk protein may be any protein component derived from animal milk, but preferably casein, sodium caseinate, etc. derived from cow's milk are suitable. The amount of milk protein used is approximately 0.3 to 100 parts by weight of egg fluid.
The amount is preferably 1.0 part by weight. If the amount used is less than 0.3 parts by weight, the improvement in foaming properties will be insufficient;
If the amount exceeds 1 part by weight, the processed egg liquid will have a strong dairy-like taste, which is undesirable. It is thought that the above emulsifiers, alkali metal salts or alkaline earth metal salts, sugars, and milk proteins act synergistically to reinforce the stability of the foam and improve the foaming properties of the egg solution. . The processed egg liquid of the present invention is produced by uniformly mixing the above raw materials. The method of adding and mixing each component is not particularly limited, and all the components may be mixed at the same time, or each component may be appropriately added and mixed once. In addition, these emulsifiers, alkali metals or alkaline earth metals,
Dissolving sugars and milk proteins in water in advance and pulverizing them by a method such as spray drying is convenient for mixing with egg fluid, and is particularly suitable for industrial mass production of the processed egg fluid of the present invention. It is. The processed egg liquid of the present invention contains the above-mentioned components, and by heating a liquid mixture of these components, a processed egg liquid with even more remarkable foaming properties can be obtained. The heating conditions need to be low enough that the egg mixture does not boil, and for a short time. Preferably, the temperature is 55 to 65°C for about 2 to 10 minutes. If the heating temperature and time are 55° C. for less than 2 minutes, the effect of heating will not be achieved, and if the heating time is 65° C. for more than 10 minutes, the egg mixture will boil, which is not preferable. Incidentally, the heating means may be either batch type heating or plate type heating.
When the processed egg liquid of the present invention is stored frozen, it has far superior foaming properties not only to egg liquid processed by conventional methods but also to unprocessed egg liquid that is not frozen. Next, test examples and examples of the present invention will be shown. <Test example> (1) Test egg liquid (a) Unprocessed whole egg liquid 1000g (b) Conventional processed egg liquid approximately 1000g This egg liquid contains 1000g whole egg liquid and 0.1g protease.
was added, and after 16 hours at 5°C, heat sterilization was performed at 60°C for 3 minutes using a plate sterilizer. (c) Processed egg liquid of the present invention: 1043 g This egg liquid was produced by mixing 1000 g of egg liquid with 20 g of glycerin fatty acid ester, 3 g of sodium pyrophosphate, 15 g of dextrin, and 5 g of sodium caseinate. (d) Processed egg liquid of the present invention 1043 g This egg liquid was produced by heating and sterilizing the processed egg liquid obtained in the same manner as in (c) above at 60°C for 3 minutes using a plate sterilizer. (2) Test method (a) Test egg liquids (a), (b), (c), and (d) were respectively placed in a vertical mixer and stirred until the mixture was homogeneous. (b) After freezing the test egg liquids (a), (b), (c), and (d) at -18℃ for one week, thaw them under running water, return them to room temperature, and then put them into a vertical mixer. Rotation speed 360rpm, 8
Stir for a minute. (3) Results The foaming ability of each egg liquid was determined based on the foaming height (1 cm). The results are shown in the table below.

[Table] Example 1 10 kg of glycerin fatty acid ester and sucrose fatty acid ester were added to a mixture of 800 kg of whole eggs and 200 kg of egg white.
10 kg of calcium lactate, 3 kg of lactose, 15 kg of lactose, and 7 kg of casein were uniformly mixed, and the resulting mixture was heat-treated at 62° C. for 5 minutes in a plate sterilizer to produce 1045 kg of processed egg liquid. This egg liquid was frozen and stored in a -18°C freezer for one month, then thawed under running water, brought to a temperature of 20°C, and stirred well. It showed excellent foaming properties. Separately, this egg liquid was spray-dried at 140°C to obtain 177 kg of dried egg white. When this dried egg was rehydrated and sufficiently stirred, it showed excellent foaming properties. Example 2 100Kg of egg white liquid, 3Kg of propylene glycol fatty acid ester, 0.5Kg of potassium pyrophosphate, 2.5Kg of glucose, and 1.0Kg of sodium caseinate were uniformly mixed to produce 107.0Kg of processed egg liquid. Example (1)
It showed similar foaming properties. Example 3 Whole egg liquid 100Kg, sorbitan fatty acid ester 1.0
Kg, calcium chloride 0.1Kg, lactose 0.5Kg and casein 0.3Kg were mixed to produce 101.0Kg of processed egg fluid. Furthermore, the above processed egg liquid was sterilized using a plate-type sterilizer.
101.0Kg of processed egg liquid heated at ℃ for 2 minutes.
When produced, it showed the same foaming properties as Example (1).

Claims (1)

[Claims] 1. 1.0 to 3.0 parts by weight of an emulsifier, an alkali metal salt or an alkaline earth metal salt per 100 parts by weight of egg fluid.
0.1-0.5 parts by weight, sugars 0.5-2.5 parts by weight, milk protein 0.3
A processed egg liquid characterized by containing ~1.0 part by weight. 2. The processed egg fluid according to claim 1, wherein a mixture of egg fluid, an emulsifier, an alkali metal or alkaline earth metal, a sugar, and a milk protein is heated at a low temperature for a short period of time.