JPH0543339B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing transparent, non-thermo-coagulable egg whites and foods containing the non-thermo-coagulable egg whites.

(Prior Art) Egg whites originally have the property of coagulating when heated, and various gel-like or coagulated foods are manufactured using this property. However, recently,
Research and development of non-thermally coagulated egg whites is being conducted with the aim of utilizing only the nutritional value of egg whites. For example, a raw egg white solution with a protein concentration of about 1 to 6% is treated with an acidic proteolytic enzyme produced by Aspergillus, and then heated to about 80 to 100°C.
There is a method for removing coagulum (Japanese Patent Application Laid-Open No. 155048/1983). In addition, as a conventional technique, water is added to egg white by three times or more, stirred to selectively aggregate proteins involved in thermal coagulation of egg white, and the aggregates are separated and removed (Japanese Patent Laid-Open No. 57-29270). No.).

(Problems to be Solved by the Invention) The method of JP-A-58-155048 requires the use of a specific enzyme, the need to adjust and manage the enzyme reaction conditions, and the enzyme reaction time. It had some drawbacks, such as being long. Also, JP-A-57-
The method of No. 29270 has drawbacks such as the need to dilute the protein concentration to approximately 2% by weight or less, and the need to aggregate and remove proteins involved in thermal coagulation, which prevents the full use of the nutritional value of egg white. It was hot.

(Means for solving the problem) As a result of research to obtain non-thermocoagulable egg white without the above-mentioned drawbacks, the present inventors found that the protein content was reduced by using freeze-vacuum dried and vacuum-dried egg white powder. It has been found that a non-thermocoagulable egg white solution can be obtained even when the solution has a relatively high concentration without exhibiting any coagulation phenomenon when the solution is heated.

The gist of the present invention, which was completed based on this knowledge, is a process for producing processed egg white, which is characterized by converting egg white powder obtained by freeze-vacuum drying or vacuum drying into an egg white solution with a protein concentration of 6% by weight or less. be.

Hereinafter, the contents of the present invention will be explained in detail.

In the present invention, egg white powder obtained by freeze-vacuum drying or vacuum drying raw egg white is used. Freeze-vacuum drying or reduced-pressure drying may be carried out as appropriate according to conventional methods. In this case, it is necessary to carry out the process at a temperature below a level at which the protein in the egg white is not thermally denatured, and specifically, it is preferable to carry out the process at a temperature at which the product temperature of the egg white does not exceed 60°C. Therefore, when carrying out the freeze-vacuum drying or vacuum drying, it is preferable to carry out the vacuum drying at a degree of vacuum such that the boiling point of the water in the raw egg white is 60°C or lower.

Egg white obtained by freeze-vacuum drying or vacuum drying is powdered by an appropriate method. this is,
This is to simplify handling in the next process.

The egg white powder thus obtained is diluted to have a protein concentration of 6% by weight or less, preferably 3 to 5% by weight.
Make an egg white solution. The egg white powder has relatively excellent solubility, and when diluting it, an egg white solution can be easily obtained by simply adding the egg white powder to a solution and stirring. If the protein concentration in the egg white solution is less than 2% by weight, the nutritional significance of using the egg white will be reduced and a precipitate will form upon heating. On the other hand, if the protein concentration exceeds 6% by weight, the egg white will coagulate due to heating. In order to prevent this, the protein concentration of the egg white solution needs to be 6% by weight or less, preferably 3 to 5% by weight. in this case,
Although some precipitate is formed, this precipitate may be removed by means such as centrifugation, if necessary.
Or it may not be removed.

The egg white solution obtained in this way is almost transparent, non-thermocoagulable, and almost tasteless and odorless, so it can be used as a nutritional fortifier for various drinks, culture solutions, etc. In order to further improve the transparency of the egg white solution, the pH is adjusted to 9.5 to 10.5 using an alkaline preparation such as sodium hydroxide during the production process of the egg white or before heat treating the egg white. , followed by heat treatment.

Embodiments of the present invention are not limited to the above methods, but include the following methods.

(1) A method in which the above egg white solution is heat-treated, then dried and powdered, and various raw material powders are added thereto and mixed to produce a powder product.

(2) A method in which the above-mentioned egg white solution is heat-treated and then powdered, or used in various beverages without powdering.

(3) A method in which various raw materials such as various beverages are added and mixed, and then processed as appropriate when converting freeze-vacuum-dried or vacuum-dried egg white powder into a solution. In this case, the protein concentration of 6% by weight or less, preferably 3 to 5% by weight, is the protein concentration derived from egg white.

In the above method, if the safety of the protein in egg white against various acids and salts is considered, the above
It is preferable to adopt method (2).

(Effects of the Invention) According to the present invention, a transparent, non-thermocoagulable egg white solution can be obtained more easily and appropriately than conventional methods, and is almost tasteless and odorless, so it can be used in various beverages, culture solutions, etc. It can be used as a raw material, and the nutrients contained in egg white can be fully utilized.

(Example) Example 1 100g of raw egg white was heated at a reduced pressure of 50 Pascals and a temperature of 25°C.
Dry for 20 hours. The dried egg white thus obtained was ground in a coffee mill to obtain about 11 g of egg white powder. Next, 10 g of the above egg white powder was added to water and mixed with stirring to obtain an egg white solution with a protein concentration of 3% by weight. The egg white solution thus obtained was heated at 100°C for 10 minutes, but no thermal coagulation occurred.

Comparative Example 1 100 g of raw egg white was added to water and mixed with stirring to obtain an egg white solution with a protein concentration of 3% by weight. When this was heated under the same conditions as in Example 2, a partial thermal solidification phenomenon was clearly observed.

Example 2 After freezing 100g of raw egg white at -20℃ or below,
It was dried for 20 hours at a reduced pressure of 6 Pascal and a shelf temperature of 35°C. The dried egg white thus obtained was ground in a coffee mill to obtain about 11 g of egg white powder. Next, add 10g of the above egg white powder to water and mix with stirring to obtain a protein concentration of 5.
A wt% egg white solution was obtained. The egg white solution thus obtained was heated at 100°C for 10 minutes, but no thermal coagulation occurred. Furthermore, when the viscosity was measured with a B-type viscometer (25° C., rotor No. 3, 60 rpm), it was found that the viscosity had increased from 20 cp or less before heating to 100 cp or less.

Comparative Example 2 10 g of freeze-dried egg white powder obtained in the same manner as in Example 2 was added to water and mixed with stirring to obtain an egg white solution with a protein concentration of 7% by weight. When the thus obtained egg white solution was heated at 100°C for 10 minutes,
It exhibited a thickening effect. B-type viscometer (25℃, rotor
No. 3, 60 rpm), the viscosity was 20 cp or less before heating, but it had increased to 500 cp.

Comparative Example 3 100 g of raw egg white was added to water and mixed with stirring to obtain an egg white solution with a protein concentration of 5% by weight. When this was heated under the same conditions as in Example 1, a thermal solidification phenomenon was clearly observed.

Example 3 Egg white powder obtained in the same manner as in Example 2 was dissolved in water to make an egg white solution with a protein concentration of 4% by weight.
g, and after adding 1 g of glucose to this,
A liquid medium was obtained by heat sterilization in an autoclave at 120°C for 15 minutes.

Example 4 Egg white powder obtained in the same manner as in Example 2 was dissolved in water to make an egg white solution with a protein concentration of 5% by weight, heated at 95°C for 10 minutes, and then heated at -20°C or lower. Freeze treated. After that, the degree of decompression is 6 pascals,
Freeze vacuum drying was performed at a shelf temperature of 35°C, and the product was ground using a coffee mill. After dissolving 10 g of the powder thus obtained to make a solution with a protein concentration of 5% by weight, 6 g of coffee powder and 10 g of sugar were added to obtain a coffee beverage.

Claims (1)

[Scope of Claims] 1. A method for producing processed egg white, which comprises converting egg white powder obtained by freeze-vacuum drying or vacuum drying into an egg white solution having a protein concentration of 6% by weight or less. 2. The method for producing processed egg white according to claim 1, wherein the protein concentration is 3 to 5% by weight.