JP4990107B2 - Modified dried egg white and method for producing the same, and food containing modified dried egg white - Google Patents
Modified dried egg white and method for producing the same, and food containing modified dried egg white Download PDFInfo
- Publication number
- JP4990107B2 JP4990107B2 JP2007306183A JP2007306183A JP4990107B2 JP 4990107 B2 JP4990107 B2 JP 4990107B2 JP 2007306183 A JP2007306183 A JP 2007306183A JP 2007306183 A JP2007306183 A JP 2007306183A JP 4990107 B2 JP4990107 B2 JP 4990107B2
- Authority
- JP
- Japan
- Prior art keywords
- egg white
- dried egg
- carbon dioxide
- dried
- modified
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000014103 egg white Nutrition 0.000 title claims description 314
- 210000000969 egg white Anatomy 0.000 title claims description 314
- 102000002322 Egg Proteins Human genes 0.000 title claims description 302
- 108010000912 Egg Proteins Proteins 0.000 title claims description 302
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 title claims description 300
- 238000004519 manufacturing process Methods 0.000 title claims description 36
- 235000013305 food Nutrition 0.000 title claims description 18
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 258
- 239000001569 carbon dioxide Substances 0.000 claims description 129
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 129
- 238000010438 heat treatment Methods 0.000 claims description 71
- 239000007788 liquid Substances 0.000 claims description 52
- 238000000034 method Methods 0.000 claims description 52
- 238000001035 drying Methods 0.000 claims description 28
- 238000011282 treatment Methods 0.000 claims description 28
- 239000013505 freshwater Substances 0.000 claims description 21
- 239000007864 aqueous solution Substances 0.000 claims description 18
- 230000008569 process Effects 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 10
- 239000000243 solution Substances 0.000 claims description 9
- 238000012986 modification Methods 0.000 claims description 4
- 230000004048 modification Effects 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 24
- 206010016807 Fluid retention Diseases 0.000 description 22
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 18
- 238000011033 desalting Methods 0.000 description 17
- 238000012360 testing method Methods 0.000 description 17
- 230000000694 effects Effects 0.000 description 15
- 239000003795 chemical substances by application Substances 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 13
- 239000006071 cream Substances 0.000 description 13
- 235000012149 noodles Nutrition 0.000 description 13
- 230000002745 absorbent Effects 0.000 description 12
- 239000002250 absorbent Substances 0.000 description 12
- 150000007524 organic acids Chemical class 0.000 description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 9
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 9
- 239000002253 acid Substances 0.000 description 9
- 230000002411 adverse Effects 0.000 description 9
- 239000012528 membrane Substances 0.000 description 9
- 235000013601 eggs Nutrition 0.000 description 8
- 238000000926 separation method Methods 0.000 description 8
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 7
- 229910052782 aluminium Inorganic materials 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 239000000654 additive Substances 0.000 description 6
- 235000013611 frozen food Nutrition 0.000 description 6
- 238000001694 spray drying Methods 0.000 description 6
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 5
- 239000003513 alkali Substances 0.000 description 4
- 230000001112 coagulating effect Effects 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 159000000011 group IA salts Chemical class 0.000 description 4
- 230000006872 improvement Effects 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000007935 neutral effect Effects 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 235000021067 refined food Nutrition 0.000 description 4
- -1 sodium carbonate Chemical class 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 239000004677 Nylon Substances 0.000 description 3
- 239000004698 Polyethylene Substances 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 230000002378 acidificating effect Effects 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 238000005345 coagulation Methods 0.000 description 3
- 230000015271 coagulation Effects 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 238000004108 freeze drying Methods 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 238000005338 heat storage Methods 0.000 description 3
- 239000003456 ion exchange resin Substances 0.000 description 3
- 229920003303 ion-exchange polymer Polymers 0.000 description 3
- 229920001778 nylon Polymers 0.000 description 3
- 239000005022 packaging material Substances 0.000 description 3
- 229920000573 polyethylene Polymers 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000001291 vacuum drying Methods 0.000 description 3
- 238000009423 ventilation Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 125000003277 amino group Chemical group 0.000 description 2
- 239000003957 anion exchange resin Substances 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000003729 cation exchange resin Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000000691 measurement method Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 235000020991 processed meat Nutrition 0.000 description 2
- 235000011962 puddings Nutrition 0.000 description 2
- 238000002407 reforming Methods 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 208000006558 Dental Calculus Diseases 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 102000016943 Muramidase Human genes 0.000 description 1
- 108010014251 Muramidase Proteins 0.000 description 1
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 241001442654 Percnon planissimum Species 0.000 description 1
- 241000657513 Senna surattensis Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001450 anions Chemical class 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000011950 custard Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000000502 dialysis Methods 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 238000000909 electrodialysis Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 230000004907 flux Effects 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229960000274 lysozyme Drugs 0.000 description 1
- 239000004325 lysozyme Substances 0.000 description 1
- 235000010335 lysozyme Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000000310 rehydration solution Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 229910000406 trisodium phosphate Inorganic materials 0.000 description 1
- 235000019801 trisodium phosphate Nutrition 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
本発明は、加熱凝固時の保水性が改質され、かつ、風味等に悪影響を与えずに種々の食品に利用して優れた品質改良効果が得られる改質乾燥卵白及びその製造方法、並びに改質乾燥卵白を含有する食品に関する。 The present invention relates to a modified dried egg white that has improved water retention during heat coagulation and can be used for various foods without adversely affecting the flavor and the like, a method for producing the same, and a method for producing the same The present invention relates to a food containing modified dried egg white.
乾燥卵白は、生卵白に比べて長期保存が可能であり、輸送コストが低く、保管スペースも少なくてすむことから、種々の食品の原料として使用されている。この乾燥卵白は、保存中に卵タンパク質中のアミノ基と反応してメイラード反応を起こし、褐変、不快臭の発生等の品質低下が生じないように、液卵白を脱糖処理した後に、噴霧乾燥、パンドライ、凍結乾燥、真空乾燥等の種々の方法で乾燥処理されて製造されている。脱糖処理は通常、酵母、酵素、細菌等を用いて行われる。これらの脱糖処理における適正ｐＨは弱酸性〜中性であるため、脱糖処理時には一般にクエン酸等の酸剤が添加されてｐＨの調整が行われる。このため、得られた乾燥卵白のｐＨは一般的に中性付近となる。 Dry egg white can be stored for a long period of time compared to raw egg white, has a low transportation cost, and requires less storage space. Therefore, it is used as a raw material for various foods. This dried egg white reacts with the amino group in the egg protein during storage to cause a Maillard reaction, and after the liquid egg white is desugared to prevent quality degradation such as browning and unpleasant odor, it is spray dried. , Dried by various methods such as pan drying, freeze drying and vacuum drying. The desugaring treatment is usually performed using yeast, enzymes, bacteria, and the like. Since the appropriate pH in these desugaring treatments is weakly acidic to neutral, an acid agent such as citric acid is generally added during the desugaring treatment to adjust the pH. For this reason, the pH of the obtained dried egg white is generally near neutral.
また、乾燥卵白は、単に卵白原料として用いられる他に、畜肉加工食品、水産加工食品、麺類等の種々の加工食品の歩留まり向上や食感改良するための品質改良剤としても利用されている。このような用途においては、乾燥卵白を加熱凝固して得られた加熱凝固物（ゲル）の保水性が高いことが望まれており、従来より、保水性等の点から乾燥卵白の性質を改質した乾燥卵白が提案されている。 Further, dried egg white is used not only as a raw material for egg white, but also as a quality improver for improving the yield and texture of various processed foods such as processed meat products, processed fishery products, and noodles. In such applications, it is desired that the heat-coagulated product (gel) obtained by heating and coagulating dried egg white has high water retention, and the properties of dried egg white have been improved from the viewpoint of water retention. A quality dry egg white has been proposed.
例えば、特許第３２４４５８６号公報（特許文献１）には、脂肪酸を添加することにより、保水性やしなやかさを改質した乾燥卵白が提案されている。また、特開平１１−２６６８３６号公報（特許文献２）には、炭酸ナトリウム等のアルカリ性の塩類を添加してｐＨを９．３以上に調整した液卵白を１０分間保持した後に乾燥することにより、保水性を改質した乾燥卵白が提案されている。しかしながら、これらの技術では、添加した脂肪酸やアルカリ性の塩類により食味等の点から悪影響を与える場合がある。 For example, Japanese Patent No. 3244586 (Patent Document 1) proposes dried egg white in which water retention and flexibility are improved by adding a fatty acid. In addition, in JP-A-11-266836 (Patent Document 2), by holding a liquid egg white whose pH is adjusted to 9.3 or more by adding an alkaline salt such as sodium carbonate, and then drying, Dry egg whites with improved water retention have been proposed. However, in these techniques, the added fatty acid or alkaline salt may adversely affect the taste and the like.
添加剤を用いない方法としては、特開２００１−９５４７３号公報（特許文献３）には、脱塩した乾燥卵白を熱蔵することにより、耐冷凍性や保水性等を改質した乾燥卵白が提案されている。この方法では、添加剤により食味等の点から悪影響を受ける場合はないものの、必ずしも満足できるほどの改質効果得られているとはいい難く、より改質された改質乾燥卵白が望まれている。 As a method that does not use an additive, JP 2001-95473 A (Patent Document 3) discloses a dry egg white that has been modified in terms of freezing resistance and water retention by storing desalted dry egg white. Proposed. In this method, the additive does not adversely affect the taste and the like, but it is difficult to say that a satisfactory reforming effect has been obtained, and a more improved modified dried egg white is desired. Yes.
そこで、本発明の目的は、加熱凝固時の保水性が改質され、かつ、風味等に悪影響を与えずに種々の食品に利用して優れた品質改良効果が得られる改質乾燥卵白及びその製造方法、並びに改質乾燥卵白を含有する食品を提供するものである。 Accordingly, an object of the present invention is to provide a modified dried egg white that has improved water retention during heat coagulation and that can be used for various foods without adversely affecting the flavor and the like, and its excellent quality improving effect. A production method and a food containing modified dried egg white are provided.
鶏卵の液卵白には二酸化炭素が溶存していることが知られている。また、液卵白を脱糖処理した後、乾燥処理する一般的な乾燥卵白の製造方法において、乾燥処理後の乾燥卵白の水戻し溶液のｐＨが乾燥前の液卵白のｐＨに比べて上昇する傾向があることが知られている。その理由は、液卵白中に溶存する二酸化炭素が乾燥処理時に放出されるため、乾燥卵白中には二酸化炭素がほとんど残存していないからであると従来考えられていた。 It is known that carbon dioxide is dissolved in the liquid egg white of chicken eggs. Further, in a general dry egg white production method in which liquid egg white is desugared and then dried, the pH of the dried egg white rehydration solution after the drying process tends to be higher than the pH of the liquid egg white before drying. It is known that there is. The reason for this is conventionally considered that carbon dioxide dissolved in the liquid egg white is released during the drying process, so that almost no carbon dioxide remains in the dried egg white.
これに対して、本出願人は、脱糖処理時の有機酸の添加量が少ない、あるいは、有機酸を添加しないで製造したｐＨ９以上の乾燥卵白は、乾燥卵白中に二酸化炭素がある程度残存していること、この乾燥卵白は、適切に乾熱処理することにより乾燥卵白に含まれる二酸化炭素を散失させることができること、並びに、二酸化炭素を散失させてｐＨを上昇させた乾燥卵白は、アルカリ性の塩類を加えてｐＨを上昇させた場合に比べて、乾熱処理しても煮えが生じ難く、保水性に加えて、ゲル強度、しなやかさの点からも充分に改質でき、かつ、従来から行われているアルカリ性の塩類や脂肪酸等の添加剤を加えて保水性を改質する方法に比べて、風味等の悪影響を与えずに種々の食品に利用して優れた品質改良効果が得られることを見出し、既に出願（特願２００６−２４２７１３号）を行った。 On the other hand, the applicant of the present invention is that the amount of organic acid added at the time of desugaring is small, or dry egg white having a pH of 9 or more produced without adding organic acid has some carbon dioxide remaining in the dried egg white. The dried egg white can be made to dissipate carbon dioxide contained in the dried egg white by appropriately performing a dry heat treatment, and the dried egg white whose pH has been raised by removing carbon dioxide is an alkaline salt. Compared with the case where the pH is increased by adding water, it is less likely to boil even after dry heat treatment, it can be sufficiently modified in terms of gel strength and suppleness in addition to water retention, and has been performed conventionally. Compared with the method of improving water retention by adding additives such as alkaline salts and fatty acids, it can be used for various foods without adverse effects such as flavor, etc. Heading, already Filed (Japanese Patent Application No. 2006-242713) was carried out.
本発明者等は、乾燥卵白の保水性の改質について更に鋭意研究を重ねた結果、前記出願に係る改質乾燥卵白の原料卵白として、脱塩した卵白を用いるならば、意外にもより優れた保水性を有するとともに、風味等に悪影響を与えずに種々の食品に利用して優れた品質改良効果が得られる改質乾燥卵白が得られることを見出し、遂に本発明を完成するに至った。 As a result of further diligent research on the improvement of water retention of dried egg white, the present inventors are surprisingly better if desalted egg white is used as the raw egg white of the modified dried egg white according to the above application. It has been found that a modified dried egg white can be obtained that has excellent water quality and can be used for various foods without adversely affecting the flavor and the like, and finally the present invention has been completed. .
すなわち、本発明は、
（１） 製品１部に対して７部の清水を加えて溶解した水溶液のｐＨが９．５以上、その導電率が７ｍＳ／ｃｍ以下であり、かつ製品２５ｇを２５０ｍＬ容量のバイアル瓶に密封して７５℃で２４時間保存した後の前記バイアル瓶内の二酸化炭素濃度が１％以下である改質乾燥卵白、
（２） （１）記載の改質乾燥卵白を含有する食品、
（３） 液卵白を脱塩処理して脱塩液卵白を製する工程、前記脱塩液卵白の乾燥処理後の乾燥卵白１部に対して７部の清水を加えて溶解した水溶液のｐＨが９以上となるように前記脱塩液卵白を乾燥処理して乾燥卵白を製する工程及び前記乾燥卵白中の二酸化炭素を散失させる工程を含む、（１）記載の改質乾燥卵白の製造方法、
（４） 前記乾燥卵白中の二酸化炭素を散失させる工程によって、該乾燥卵白のｐＨを上昇させる（３）記載の改質乾燥卵白の製造方法、
（５） 前記乾燥卵白中の二酸化炭素を散失させる工程が、該乾燥卵白を、該乾燥卵白から雰囲気中に放出される二酸化炭素を除去しながら、乾熱処理する工程である（３）又は（４）記載の改質乾燥卵白の製造方法、
（６） 前記乾燥卵白中の二酸化炭素を散失させる工程において、製品２５ｇを２５０ｍＬ容量のバイアル瓶に密封して７５℃で２４時間保存した後の前記バイアル瓶内の二酸化炭素濃度が１％以下となるように乾燥卵白中の二酸化炭素を散失させる（３）乃至（５）のいずれかに記載の改質乾燥卵白の製造方法、
（７） 前記乾燥卵白中の二酸化炭素を散失させる工程において、製品１部に対して７部の清水を加えて溶解した水溶液のｐＨが９．５以上となるように乾燥卵白のｐＨを上昇させる（３）乃至（６）のいずれかに記載の改質乾燥卵白の製造方法、
（８） 液卵白を脱塩処理して脱塩液卵白を製する工程において、製品１部に対して７部の清水を加えて溶解した水溶液の導電率が７ｍＳ／ｃｍ以下となるように液卵白を脱塩処理する（３）乃至（７）のいずれかに記載の改質乾燥卵白の製造方法、
である。
That is, the present invention
(1) The pH of an aqueous solution obtained by adding 7 parts of fresh water to 1 part of the product is 9.5 or more, the conductivity is 7 mS / cm or less, and 25 g of the product is sealed in a 250 mL capacity vial. Modified dried egg white having a carbon dioxide concentration of 1% or less after being stored at 75 ° C. for 24 hours,
(2) A food containing the modified dried egg white according to (1),
(3) Desalting the liquid egg white to produce a desalted liquid egg white, the pH of the aqueous solution dissolved by adding 7 parts of fresh water to 1 part of the dried egg white after the desalted liquid egg white is dried. A method for producing the modified dried egg white according to (1) , comprising: a step of drying the desalted solution egg white so as to be 9 or more to produce a dried egg white; and a step of dispersing carbon dioxide in the dried egg white.
(4) The method for producing a modified dried egg white according to (3), wherein the pH of the dried egg white is increased by a step of dispersing carbon dioxide in the dried egg white.
(5) The step of dispersing carbon dioxide in the dried egg white is a step of subjecting the dried egg white to a dry heat treatment while removing carbon dioxide released from the dried egg white into the atmosphere (3) or (4 ) A method for producing the modified dried egg white,
(6) In the step of dispersing carbon dioxide in the dried egg white, the concentration of carbon dioxide in the vial after 25 g of the product is sealed in a 250 mL vial and stored at 75 ° C. for 24 hours is 1% or less. (3) The method for producing a modified dried egg white according to any one of (3) to (5), wherein carbon dioxide in the dried egg white is dispersed.
(7) In the step of dispersing carbon dioxide in the dried egg white, the pH of the dried egg white is increased so that the pH of the aqueous solution obtained by adding 7 parts of fresh water to 1 part of the product is 9.5 or more. (3) A method for producing a modified dried egg white according to any one of (6),
(8) In the step of desalinating the liquid egg white to produce a desalted liquid egg white, the liquid is dissolved so that the electrical conductivity of an aqueous solution obtained by adding 7 parts of fresh water to 1 part of the product is 7 mS / cm or less. The method for producing a modified dried egg white according to any one of (3) to (7), wherein the egg white is desalted.
It is.
上記改質乾燥卵白は、添加剤を用いずに加熱凝固時の保水性が改質されている。また、上記改質乾燥卵白は、添加剤を使用していないため、風味等に悪影響を与えずに種々の加工食品に利用して優れた品質改良効果を奏することができる。したがって、これら加工食品の需要を拡大することができる。 The modified dried egg white has improved water retention during heat coagulation without using additives. Moreover, since the modified dried egg white does not use an additive, it can be used for various processed foods without adversely affecting the flavor and the like, and can exhibit an excellent quality improvement effect. Therefore, the demand for these processed foods can be expanded.
以下本発明を詳細に説明する。なお、本発明において「％」は「質量％」を、「部」は「質量部」をそれぞれ意味する。 The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.
本発明において、「乾燥卵白」とは、液卵白を噴霧乾燥、パンドライ、凍結乾燥、真空乾燥等の種々の方法で乾燥して得られた卵白をいう。 In the present invention, “dried egg white” refers to egg white obtained by drying liquid egg white by various methods such as spray drying, pan drying, freeze drying, and vacuum drying.
本発明の改質乾燥卵白は、製品１部に対して７部の清水を加えて溶解した水溶液のｐＨが９．５以上、その導電率が７ｍＳ／ｃｍ以下であり、かつ製品２５ｇを２５０ｍＬ容量のバイアル瓶に密封して７５℃で２４時間保存した後の前記バイアル瓶内の二酸化炭素濃度が１%以下であることを特徴とする。ここで、前記製品とは本発明においては改質乾燥卵白をいうものとする。 The modified dried egg white of the present invention has a pH of 9.5 or higher, an electric conductivity of 7 mS / cm or lower, and a product of 25 g of 250 mL capacity. The carbon dioxide concentration in the vial after being sealed in the vial and stored at 75 ° C. for 24 hours is 1% or less. Here, in the present invention, the product means modified dried egg white.
製品２５ｇを２５０ｍＬ容量のバイアル瓶に密封して７５℃で２４時間保存した後の前記バイアル瓶内の二酸化炭素濃度は、本発明の改質乾燥卵白に含まれる二酸化炭素の量を反映する。したがって、前記バイアル瓶内の二酸化炭素濃度が高いほど、本発明の改質乾燥卵白に含まれる二酸化炭素の量が多いといえる。 The carbon dioxide concentration in the vial after 25 g of the product is sealed in a 250 mL vial and stored at 75 ° C. for 24 hours reflects the amount of carbon dioxide contained in the modified dried egg white of the present invention. Therefore, it can be said that the higher the carbon dioxide concentration in the vial, the greater the amount of carbon dioxide contained in the modified dried egg white of the present invention.
具体的には、前記バイアル瓶中の二酸化炭素の濃度は、製品２５ｇを２５０ｍＬ容量のバイアル瓶に密封して７５℃の恒温機で２４時間保存した後、恒温機から取り出して１分以内に前記バイアル瓶内の二酸化炭素濃度を二酸化炭素濃度計（PBI-Dansensor社製 Check Point O2/CO2）で測定される。 Specifically, the concentration of carbon dioxide in the vial was determined by sealing 25 g of the product in a 250 mL capacity vial and storing it in a thermostatic chamber at 75 ° C. for 24 hours, and then removing it from the thermostatic chamber within 1 minute. The carbon dioxide concentration in the vial is measured with a carbon dioxide concentration meter (Check Point O 2 / CO 2 manufactured by PBI-Dansensor).
製品２５ｇを２５０ｍＬ容量のバイアル瓶に密封して７５℃で２４時間保存することにより、改質乾燥卵白から二酸化炭素を充分に放出させることができる。そのため、製品２５ｇを２５０ｍＬ容量のバイアル瓶に密封して７５℃で２４時間以上保存した後の前記バイアル瓶内の二酸化炭素濃度は、同条件にて２４時間以上保存した後の前記バイアル瓶内の二酸化炭素濃度とほとんど変わらない。したがって、前記条件で測定した前記バイアル瓶内の二酸化炭素濃度は、本発明の改質乾燥卵白に含まれる二酸化炭素の量を反映するといえることから、前記バイアル瓶内の二酸化炭素濃度を本発明の改質乾燥卵白に含まれる二酸化炭素量の指標として用いることができる。 By sealing 25 g of the product in a 250 mL vial and storing it at 75 ° C. for 24 hours, carbon dioxide can be sufficiently released from the modified dried egg white. Therefore, the carbon dioxide concentration in the vial after 25 g of the product is sealed in a 250 mL vial and stored at 75 ° C. for 24 hours or more is the same as that in the vial after being stored for 24 hours or more under the same conditions. Almost the same as carbon dioxide concentration. Therefore, since the carbon dioxide concentration in the vial measured under the above conditions reflects the amount of carbon dioxide contained in the modified dried egg white of the present invention, the carbon dioxide concentration in the vial is determined according to the present invention. It can be used as an indicator of the amount of carbon dioxide contained in the modified dried egg white.
一方、本発明において、前記製品１部に対して７部の清水を加えて溶解した水溶液のｐＨとは、品温２０℃の当該水溶液をｐＨメーター（商品名「ＭＰ２２５」、メトラー・トレド社製）で測定したｐＨ値をいう。また、前記製品１部に対して７部の清水を加えて溶解した水溶液の導電率とは、品温２０℃の当該水溶液を導電率計（商品名「Ｍｏｄｅｌ ＳＣ８２ パーソナルＳＣメータ」、横河電機（株）製）で測定した導電率の測定値をいう。導電率は卵白の脱塩の程度を反映し、通常の生卵白の導電率が８〜９ｍＳ／ｃｍ程度であることから、前記値よりも数値が低い程、より脱塩されていることを示す。 On the other hand, in the present invention, the pH of an aqueous solution obtained by adding 7 parts of fresh water to 1 part of the product is a pH meter (trade name “MP225”, manufactured by METTLER TOLEDO, Inc.). ). The conductivity of an aqueous solution obtained by adding 7 parts of fresh water to 1 part of the product is a conductivity meter (trade name “Model SC82 Personal SC Meter”, Yokogawa Electric Co., Ltd.). It means the measured value of conductivity measured by (manufactured by Co., Ltd.). The conductivity reflects the degree of desalination of egg white, and the conductivity of normal raw egg white is about 8 to 9 mS / cm. Therefore, the lower the value, the more the salt is desalted. .
本発明の改質乾燥卵白は、前記ｐＨ及び導電率がそれぞれ９．５以上及び７ｍＳ／ｃｍ以下であり、かつ前記バイアル瓶内の二酸化炭素濃度が１%以下であることにより、保水性が改質されている。より詳しくは、本発明の改質乾燥卵白は、後述するように前記バイアル瓶内の二酸化炭素濃度が１％以下であることにより、二酸化炭素の含有量が低く、これによりｐＨが９．５以上とされている。そして、このように高ｐＨであって、脱塩されていることにより、本発明の改質乾燥卵白は、保水性が改質されている。 The modified dried egg white of the present invention has improved water retention when the pH and conductivity are 9.5 or more and 7 mS / cm or less, respectively, and the carbon dioxide concentration in the vial is 1% or less. It is quality. More specifically, the modified dried egg white of the present invention has a low carbon dioxide content because the carbon dioxide concentration in the vial is 1% or less, as described later, and thereby the pH is 9.5 or higher. It is said that. And by having such high pH and desalting, the water-retaining property of the modified dried egg white of the present invention is modified.
また、本発明の改質乾燥卵白は二酸化炭素を吸収しにくいため、大気中に常温保存しても二酸化炭素の吸収によってｐＨが低下して、保水性が失われたりすることがない。 Moreover, since the modified dried egg white of the present invention hardly absorbs carbon dioxide, even if it is stored at room temperature in the atmosphere, the pH is lowered by absorption of carbon dioxide, and water retention is not lost.
本発明の改質乾燥卵白におけるｐＨの好ましい範囲は９．５〜１０．９である。本発明の改質乾燥卵白はアルカリ剤を含まないか、あるいは含有するアルカリ剤が少量であるため、後述するように二酸化炭素を除去しながら乾熱処理しても、ｐＨは１０．９以下に留まる。なお、食品工業的に大量生産する観点からは、前記ｐＨまで上昇した乾燥卵白を安定して製造するには、後述する乾熱処理条件を煮え等が発生しないように微調整しながら行う必要があり製造コストがかかって経済的でないことから、本発明の改質乾燥卵白のｐＨは好ましくは１０．７以下、より好ましくは１０．５以下である。また、本発明の改質乾燥卵白において、改質効果がより得られ易いことから、ｐＨは好ましくは９．５以上であり、より好ましくは９．９以上、さらに好ましくは１０．０以上である。 The preferable range of pH in the modified dried egg white of the present invention is 9.5 to 10.9. Since the modified dried egg white of the present invention does not contain an alkali agent or contains a small amount of an alkali agent, the pH remains at 10.9 or less even after dry heat treatment while removing carbon dioxide as described later. . In addition, from the viewpoint of mass production in the food industry, it is necessary to finely adjust the dry heat treatment conditions described later so that no boil-out occurs in order to stably produce dried egg white that has been raised to the above pH. Since the production cost is high and it is not economical, the pH of the modified dried egg white of the present invention is preferably 10.7 or less, more preferably 10.5 or less. Further, in the modified dried egg white of the present invention, the pH is preferably 9.5 or more, more preferably 9.9 or more, and even more preferably 10.0 or more, because a modification effect is more easily obtained. .
また、本発明の改質乾燥卵白における導電率の好ましい範囲は１〜７ｍＳ／ｃｍである。脱塩処理により導電率を１ｍＳ／ｃｍより小さくするには、改質効果に比べて製造コストが高く経済的でない。また、本発明の改質乾燥卵白において、改質効果がより得られ易いことから、導電率は好ましくは６ｍＳ／ｃｍ以下であり、より好ましくは５ｍＳ／ｃｍ以下である。 Moreover, the preferable range of the electrical conductivity in the modified dried egg white of the present invention is 1 to 7 mS / cm. In order to make the electrical conductivity smaller than 1 mS / cm by the desalting treatment, the manufacturing cost is high compared with the reforming effect, which is not economical. Further, in the modified dried egg white of the present invention, the conductivity is preferably 6 mS / cm or less, and more preferably 5 mS / cm or less, because the modification effect is more easily obtained.
本発明の改質乾燥卵白は、上述のように添加剤を用いずに保水性の点から改質されていることから、種々の食品に利用することにより風味等の悪影響を与えずに優れた品質改良効果が得られる。具体的には、本発明の改質乾燥卵白は保水性が高いことから、種々の食品において、食感改良効果や歩留まり向上効果が得られる。また、例えば、冷凍食品の冷凍変性防止効果や麺類の茹で伸び防止効果等が得られる。 Since the modified dried egg white of the present invention has been modified from the viewpoint of water retention without using additives as described above, it is excellent without adversely affecting the flavor and the like when used in various foods. Quality improvement effect is obtained. Specifically, since the modified dried egg white of the present invention has high water retention, a texture improving effect and a yield improving effect can be obtained in various foods. In addition, for example, the effect of preventing frozen denature of frozen foods and the effect of preventing elongation of noodles by boiling can be obtained.
本発明の改質乾燥卵白を利用する食品としては、ハム、ソーセージ、シュウマイ等の畜肉加工食品、かまぼこ、ちくわ、魚肉ソーセージ等の水産加工食品、中華麺、うどん、蕎麦等の麺類、カスタードクリーム、タマゴサラダ、スクランブルエッグ、卵焼き、オムレツ、茶碗蒸し、プリン等の卵加工食品、マヨネーズ、タルタルソース等の酸性水中油型乳化食品（ｐＨ３〜４．５）、カルボナーラソース、コーンスープ等のソース類、ケーキ、クッキー等の焼き菓子、パン、フラワーペースト、お好み焼き、たこ焼き等が挙げられる。更に、これらの冷凍食品や、アイスクリーム、ソフトクリーム等の冷菓が挙げられる。 Examples of foods using the modified dried egg white of the present invention include processed meat products such as ham, sausage and shumai, processed fishery products such as kamaboko, chikuwa and fish sausage, noodles such as Chinese noodles, udon and soba noodles, custard cream, Egg salad, scrambled eggs, fried eggs, omelet, steamed tea, egg processed foods such as pudding, acidic oil-in-water emulsified foods such as mayonnaise and tartar sauce (pH 3 to 4.5), sauces such as carbonara sauce, corn soup, cakes Baked confectionery such as cookies, bread, flower paste, okonomiyaki, takoyaki and the like. Furthermore, frozen foods, such as these frozen foods, ice cream, soft cream, etc. are mentioned.
本発明の改質乾燥卵白の食品への配合量は、食品の種類によって適宜選択すべきであるが、通常好ましくは０．０１〜１０％、より好ましくは０．０５〜５％である。前記値より改質乾燥卵白の配合量が少ないと、上述の本発明の改質乾燥卵白を配合したときの品質改良効果を奏し難く、一方、前記値より配合量を多くしたとしても、配合量に応じた効果が期待し難く経済的でない。 The blending amount of the modified dried egg white of the present invention into the food should be appropriately selected depending on the kind of the food, but is preferably preferably 0.01 to 10%, more preferably 0.05 to 5%. When the blended amount of the modified dried egg white is less than the above value, it is difficult to achieve the quality improvement effect when the modified dried egg white of the present invention is blended. On the other hand, even if the blended amount is larger than the above value, the blended amount It is difficult to expect an effect according to the situation, and it is not economical.
次に、本発明の改質乾燥卵白の製造方法について説明する。 Next, a method for producing the modified dried egg white of the present invention will be described.
本発明の改質乾燥卵白の製造方法は、液卵白を脱塩処理して脱塩液卵白を製する工程、乾燥後のｐＨが９以上となるように前記脱塩液卵白を乾燥処理して乾燥卵白を製する工程及び前記乾燥卵白中の二酸化炭素を散失させる工程を含むことを特徴とする。以下、工程順に説明する。 The method for producing the modified dried egg white according to the present invention includes a step of desalinating the liquid egg white to produce a desalted liquid egg white, and the desalted liquid egg white is dried so that the pH after drying is 9 or more. It includes a step of producing dried egg white and a step of dispersing carbon dioxide in the dried egg white. Hereinafter, it demonstrates in order of a process.
＜脱塩液卵白を製する工程＞
まず、原料として用いる液卵白を用意する。液卵白としては、例えば、卵を割卵して卵黄と分離した生液卵白、これにろ過、殺菌、冷凍、濃縮等の処理を施したものの他、卵白中の成分を除去する処理、例えば、糖分を除去する脱糖処理やリゾチームを除去する処理を行なったもの等を用いることができる。これらの液卵白の中でも、本発明においては、後述する乾熱処理中に卵タンパク質中のアミノ基と反応してメイラード反応を起こし、褐変、不快臭の発生等の品質の低下を防止することができる点で、脱糖処理を行った液卵白を用いるのが好ましい。脱糖処理は、酵母、酵素、細菌等を用いて常法により行えばよく、中でも、不揮発性の酸が産出され難く、乾燥後の乾燥卵白のｐＨを高く調整し易い点から、酵母を用い、具体的には、液卵白中の遊離の糖含有率が好ましくは０．１％以下となるように行うことが好ましい。なお、脱糖処理は後述する乾燥処理工程の前に行えばその時期に特に制限は無く、例えば、後述する脱塩処理の後に行ってもよい。
<Process for producing desalted egg white>
First, liquid egg white used as a raw material is prepared. As the liquid egg white, for example, a raw liquid egg white obtained by splitting the egg and separating it from the yolk, in addition to those subjected to processing such as filtration, sterilization, freezing, concentration, etc., processing for removing components in egg white, for example, What performed the desugaring process which removes sugar content, the process which removes lysozyme, etc. can be used. Among these liquid egg whites, in the present invention, it can react with an amino group in egg protein during a dry heat treatment described later to cause a Maillard reaction, thereby preventing deterioration of quality such as browning and generation of unpleasant odor. In this respect, it is preferable to use liquid egg white that has been subjected to desugaring treatment. Desugaring treatment may be carried out by conventional methods using yeast, enzymes, bacteria, etc. Among them, yeast is used because it is difficult to produce non-volatile acids and it is easy to adjust the pH of dried egg white after drying. Specifically, it is preferably carried out so that the free sugar content in the liquid egg white is preferably 0.1% or less. In addition, if the desugaring process is performed before the drying process mentioned later, there will be no restriction | limiting in particular in the time, For example, you may carry out after the desalting process mentioned later.
次に、前記液卵白を脱塩処理する。本発明において、脱塩処理とは、液卵白の溶液中でイオンとして解離する無機塩類を除去する処理のことをいい、前記無機塩類としては、例えばナトリウムイオン、カルシウムイオンなどの陽イオン、塩素イオンなどの陰イオンが挙げられる。脱塩処理の方法としては、特に制限は無く、常法により、例えば、電気透析法、限外濾過法、逆浸透膜法、イオン交換樹脂を用いる方法、セルロース膜などの半透膜を用いた透析法等によって行うことができる。 Next, the liquid egg white is desalted. In the present invention, desalting treatment refers to a treatment for removing inorganic salts dissociated as ions in a liquid egg white solution. Examples of the inorganic salts include cations such as sodium ions and calcium ions, and chloride ions. Anions such as The desalting treatment method is not particularly limited, and by a conventional method, for example, an electrodialysis method, an ultrafiltration method, a reverse osmosis membrane method, a method using an ion exchange resin, or a semipermeable membrane such as a cellulose membrane is used. It can be performed by a dialysis method or the like.
前記脱塩処理は、導電率が７ｍＳ／ｃｍ以下、好ましくは６ｍＳ／ｃｍ以下、より好ましくは５ｍＳ／ｃｍ以下となるように行えばよい。液卵白の導電率は、後述する乾燥処理前後でほぼ変化がないことから、このように脱塩処理することにより、製品１部に対して７部の清水を加えて溶解した水溶液の導電率が７ｍＳ／ｃｍ以下、好ましくは６ｍＳ／ｃｍ以下、より好ましくは５ｍＳ／ｃｍ以下とした保水性に優れた改質乾燥卵白を得ることができる。 The desalting treatment may be performed so that the electrical conductivity is 7 mS / cm or less, preferably 6 mS / cm or less, more preferably 5 mS / cm or less. Since the conductivity of the liquid egg white is almost unchanged before and after the drying treatment described later, the desalting treatment in this way gives the conductivity of an aqueous solution dissolved by adding 7 parts of fresh water to 1 part of the product. It is possible to obtain a modified dried egg white having excellent water retention of 7 mS / cm or less, preferably 6 mS / cm or less, more preferably 5 mS / cm or less.
＜乾燥卵白を製する工程＞
続いて、前記脱塩液卵白を乾燥処理するが、本発明の改質乾燥卵白の製造方法においては、乾燥処理後の乾燥卵白のｐＨを９以上、好ましくは９．５以上、より好ましくは９．７以上とする。
<Process for making dried egg white>
Subsequently, the desalted liquid egg white is subjected to a drying treatment. In the modified dried egg white production method of the present invention, the pH of the dried egg white after the drying treatment is 9 or more, preferably 9.5 or more, more preferably 9 .7 or more.
一般に、液卵白を酵母脱糖、酵素脱糖等の方法で脱糖処理する際には、これら酵母や酵素の適正ｐＨが弱酸性〜中性であることから、有機酸等の酸剤を添加して液卵白のｐＨを中性程度とする。そのため、得られる乾燥卵白もｐＨが７前後となる。 In general, when liquid egg white is desugared by methods such as yeast desugaring and enzymatic desugaring, the appropriate pH of these yeasts and enzymes is weakly acidic to neutral, so an acid agent such as an organic acid is added. Thus, the pH of the liquid egg white is set to a neutral level. Therefore, the resulting dried egg white also has a pH of around 7.
これに対して、本発明の改質乾燥卵白の製造方法においては、前記脱糖処理の際に有機酸等の酸剤を添加しないか、またはごくわずかの添加に抑えることにより、乾燥処理後の乾燥卵白のｐＨを９以上、好ましくは９．５以上、より好ましくは９．７以上に調整する。具体的には、用いる液卵白のｐＨ、脱塩の程度、乾燥処理方法等にもよるが、有機酸等の酸剤を添加せずに酵母で脱糖処理をした場合、ｐＨ９．６〜１０．０程度の乾燥卵白を得ることができる。また、本発明においては、乾燥処理後の乾燥卵白のｐＨが高いほうが改質効果を得易いことから、有機酸等の酸剤を添加しない方が好ましいが、脱糖処理効率を上げる等の目的のために、例えば、酸剤としてクエン酸等の有機酸を用いる場合は、脱糖の際の有機酸添加量を液卵白１ｋｇに対して好ましくは１０００ｍｇ以下、より好ましくは５００ｍｇ以下、さらに好ましくは２００ｍｇ以下、特に好ましくは１００ｍｇ以下とする。 On the other hand, in the method for producing the modified dried egg white of the present invention, an acid agent such as an organic acid is not added at the time of the desugaring process or is suppressed to a very slight addition, so that after the drying process. The pH of the dried egg white is adjusted to 9 or higher, preferably 9.5 or higher, more preferably 9.7 or higher. Specifically, depending on the pH of the liquid egg white to be used, the degree of desalting, the drying method, etc., pH 9.6 to 10 is obtained when the yeast is desugared without adding an acid agent such as an organic acid. A dry egg white of about 0.0 can be obtained. Further, in the present invention, it is preferable not to add an acid agent such as an organic acid because the higher the pH of the dried egg white after the drying treatment, the easier it is to obtain a modification effect. Therefore, for example, when an organic acid such as citric acid is used as the acid agent, the amount of organic acid added during desugaring is preferably 1000 mg or less, more preferably 500 mg or less, and more preferably 1 kg of liquid egg white. 200 mg or less, particularly preferably 100 mg or less.
また、乾燥前の液卵白のｐＨに比べて、乾燥後の乾燥卵白のｐＨはやや上昇する傾向がある。例えば、乾燥条件にもよるが、通常の噴霧乾燥条件である１５０〜２００℃の熱風で乾燥した場合、ｐＨが１〜３程度高くなるので、これを考慮して、乾燥処理後の乾燥卵白のｐＨを前記範囲に調整すればよい。 Moreover, compared with the pH of the liquid egg white before drying, the pH of the dried egg white after drying tends to increase slightly. For example, although it depends on the drying conditions, when dried with hot air of 150 to 200 ° C., which is a normal spray drying condition, the pH becomes about 1 to 3 higher. What is necessary is just to adjust pH to the said range.
なお、本実施形態に係る改質乾燥卵白の製造方法においては、乾燥卵白のｐＨを前記特定範囲に調整するために、リン酸三ナトリウム等の少量のアルカリ剤を添加してもよいが、食品に添加した場合に風味や物性の点で悪影響を与える場合があり、また、このような乾燥卵白は、アルカリ剤に由来する塩類により後述する乾熱処理中にタンパク質が熱変性
して不溶化するいわゆる煮えが生じ易くなる。したがって、本実施形態に係る改質乾燥卵白の製造方法においては、アルカリ剤の添加量は乾燥前の液卵白１ｋｇに対して好ましくは３００ｍｇ以下、より好ましくは１５０ｍｇ以下、さらに好ましくは５０ｍｇ以下である。
In the method for producing a modified dried egg white according to this embodiment, a small amount of an alkaline agent such as trisodium phosphate may be added to adjust the pH of the dried egg white to the specific range. When added to, the dried egg white may be adversely affected in terms of flavor and physical properties, and such dried egg white is so-called boiled in which proteins are thermally denatured and insolubilized during the dry heat treatment described later by salts derived from alkaline agents. Is likely to occur. Therefore, in the method for producing a modified dried egg white according to the present embodiment, the amount of alkali agent added is preferably 300 mg or less, more preferably 150 mg or less, and even more preferably 50 mg or less with respect to 1 kg of liquid egg white before drying. .
乾燥処理の方法は、特に制限はなく、例えば、噴霧乾燥（スプレードライ）、パンドライ、凍結乾燥、真空乾燥等の種々の方法により常法に準じて水分含量が４〜１２％程度となるまで乾燥処理すればよい。乾燥卵白の水分含量は、赤外線水分計（（株）ケツト科学研究所、ＦＤ−６００）によって測定することができる。 The method of the drying treatment is not particularly limited, and for example, until the water content becomes about 4 to 12% according to a conventional method by various methods such as spray drying (spray drying), pan drying, freeze drying, and vacuum drying. What is necessary is just to dry-process. The moisture content of the dried egg white can be measured with an infrared moisture meter (Ketto Scientific Laboratory, FD-600).
以上のように、ｐＨが９以上となるように乾燥処理した乾燥卵白は、二酸化炭素含有量が高いのに対し、前記範囲よりもｐＨが低い場合は、二酸化炭素含有量が低い。これは、一般的な方法に準じて、有機酸等の酸剤を添加して脱糖処理された液卵白を乾燥処理して得られたｐＨが７程度の乾燥卵白は、乾燥処理時に卵白中に溶存する二酸化炭素が放出されやすく、当該乾燥卵白中には二酸化炭素がほとんど残存していないためであると推察される。 As described above, the dried egg white that has been dried so that the pH is 9 or higher has a high carbon dioxide content, whereas when the pH is lower than the above range, the carbon dioxide content is low. This is because, according to a general method, dried egg white having a pH of about 7 obtained by drying a liquid egg white that has been desugared by adding an acid agent such as an organic acid is It is presumed that carbon dioxide dissolved in the water is easily released and almost no carbon dioxide remains in the dried egg white.
本発明の改質乾燥卵白の製造方法は、ｐＨ９以上となるように乾燥処理した脱塩乾燥卵白を後述するように乾熱処理することにより、二酸化炭素を散失させてｐＨを上昇させ、保水性等を改質することができる。一方、ｐＨが７程度の乾燥卵白は、加熱しても二酸化炭素をほとんど放出しないことから、乾燥卵白を乾熱処理して二酸化炭素を散失させｐＨを上昇させることにより保水性等を改質する本発明の改質乾燥卵白の製造方法を応用することが困難である。 The method for producing the modified dried egg white of the present invention comprises subjecting the desalted and dried egg white dried so as to have a pH of 9 or more to a dry heat treatment as described later, thereby causing carbon dioxide to dissipate and raising the pH, water retention, etc. Can be modified. On the other hand, dry egg white having a pH of about 7 releases almost no carbon dioxide even when heated. Therefore, the dry egg white is subjected to a dry heat treatment to dissipate carbon dioxide and raise the pH to improve water retention and the like. It is difficult to apply the method for producing the modified dried egg white of the invention.
＜二酸化炭素を散失させる工程＞
本発明の改質乾燥卵白の製造方法においては、上述の乾燥卵白を製する工程により得られた乾燥卵白中の二酸化炭素を散失させる工程を有する。ここで、乾燥卵白中の二酸化炭素を散失させるとは、乾燥卵白中の二酸化炭素を雰囲気中に放出させた後、この二酸化炭素を除去することをいう。本発明においては、この乾燥卵白中の二酸化炭素を散失させる工程において、乾燥卵白のｐＨを上昇させることができ、好ましくは乾燥卵白のｐＨを９．５以上にすることができる。また、この工程において、製品２５ｇを２５０ｍＬ容量のバイアル瓶に密封して７５℃で２４時間保存した後の前記バイアル瓶内の二酸化炭素濃度が１%以下となるように乾燥卵白中の二酸化炭素を散失させることができる。
<Process to dissipate carbon dioxide>
The method for producing modified dried egg white of the present invention includes a step of causing carbon dioxide in the dried egg white obtained by the above-described step of producing dried egg white to be lost. Here, to dissipate carbon dioxide in the dried egg white means to release the carbon dioxide in the dried egg white after releasing it into the atmosphere. In the present invention, the pH of the dried egg white can be raised in the step of dispersing carbon dioxide in the dried egg white, and preferably the pH of the dried egg white can be 9.5 or higher. Also, in this process, carbon dioxide in the dried egg white is added so that 25 g of the product is sealed in a 250 mL vial and stored at 75 ° C. for 24 hours so that the carbon dioxide concentration in the vial is 1% or less. Can be lost.
前記乾燥卵白中の二酸化炭素を散失させる工程としては、具体的には、乾燥卵白を、当該乾燥卵白から雰囲気中に放出される二酸化炭素を除去しながら、乾熱処理する工程である。つまり、本発明においては、乾熱処理により二酸化炭素を雰囲気中に放出させた後、この雰囲気中の二酸化炭素を除去することにより、乾燥卵白中の二酸化炭素を散失させることができる。 Specifically, the step of dispersing carbon dioxide in the dried egg white is a step of subjecting the dried egg white to a dry heat treatment while removing carbon dioxide released from the dried egg white into the atmosphere. That is, in the present invention, after carbon dioxide is released into the atmosphere by dry heat treatment, carbon dioxide in the dried egg white can be lost by removing the carbon dioxide in the atmosphere.
乾熱処理の温度は、二酸化炭素の放出量が多い点で、好ましくは４５℃以上、より好ましくは５０℃以上、さらに好ましくは６０℃以上、特に好ましくは７０℃以上である。一方、乾熱処理の温度があまり高すぎると、乾燥卵白から二酸化炭素が充分に放出される前に、前記乾燥卵白中のタンパク質が変性して、不溶化してしまういわゆる煮えが生じ易い。このため、乾熱処理の温度は好ましくは１２０℃以下、より好ましくは１００℃以下、さらに好ましくは９０℃以下である。 The temperature of the dry heat treatment is preferably 45 ° C. or higher, more preferably 50 ° C. or higher, further preferably 60 ° C. or higher, and particularly preferably 70 ° C. or higher in terms of a large amount of carbon dioxide released. On the other hand, if the temperature of the dry heat treatment is too high, so-called boil- ing in which proteins in the dried egg white are denatured and insolubilized before carbon dioxide is sufficiently released from the dried egg white tends to occur. For this reason, the temperature of the dry heat treatment is preferably 120 ° C. or lower, more preferably 100 ° C. or lower, and further preferably 90 ° C. or lower.
したがって、乾熱処理の温度は上述の理由により、４５〜１２０℃が好ましい。４５〜１２０℃で乾熱処理することにより、前記乾燥卵白中のタンパク質の変性を防ぎつつ、前記乾燥卵白中の二酸化炭素を効率的に放出させることができる。また、乾熱処理の温度は５０〜１２０℃がより好ましく、６０〜１００℃がさらに好ましく、７０〜１００℃が特に好ましく、７０〜９０℃が最も好ましい。 Therefore, the temperature of the dry heat treatment is preferably 45 to 120 ° C. for the reason described above. By performing a dry heat treatment at 45 to 120 ° C., carbon dioxide in the dried egg white can be efficiently released while preventing denaturation of the protein in the dried egg white. The temperature of the dry heat treatment is more preferably 50 to 120 ° C, further preferably 60 to 100 ° C, particularly preferably 70 to 100 ° C, and most preferably 70 to 90 ° C.
このような乾燥卵白中からの二酸化炭素の放出は、３５℃程度の雰囲気温度下に放置するだけではほとんど認められず、上述の特定温度以上で乾熱処理することにより初めて認められることから、乾燥卵白に含まれる二酸化炭素は、何らかの形でタンパク質と結合した状態で存在していると考えられる。 Such release of carbon dioxide from dried egg white is hardly observed only by leaving it at an ambient temperature of about 35 ° C., and is first recognized by performing a dry heat treatment at the above specified temperature or more. The carbon dioxide contained in is considered to exist in a state where it is bound to the protein in some form.
上述したように、特定温度以上で乾燥卵白を乾熱処理して当該乾燥卵白中の二酸化炭素が散失したかどうかは、乾熱処理前後の乾燥卵白の一部をサンプリングして、下記測定方法によりそれぞれ測定した値を比較することにより判断できる。 As described above, whether or not carbon dioxide in the dried egg white has been lost by dry heat treatment of the dried egg white at a specific temperature or higher is measured by sampling a part of the dried egg white before and after the dry heat treatment and measuring each by the following measurement methods. It can be judged by comparing the obtained values.
例えば、前記ｐＨ９以上となるように乾燥処理した乾燥卵白２５ｇを、本発明の二酸化炭素を除去しながら行う乾熱処理を施さずに、２５０ｍＬ容量のバイアル瓶に密封して７５℃で２４時間保存した後の前記バイアル瓶内の二酸化炭素濃度は通常、２〜５％程度となる。 For example, 25 g of dried egg white dried to a pH of 9 or higher was sealed in a 250 mL vial and stored at 75 ° C. for 24 hours without being subjected to the dry heat treatment performed while removing carbon dioxide of the present invention. The carbon dioxide concentration in the later vial is usually about 2 to 5%.
これに対して、本発明の改質乾燥卵白の製造方法においては、上記乾燥卵白を二酸化炭素を除去しながら乾熱処理することにより、同様に測定された前記バイアル瓶内の二酸化炭素濃度を１％以下（より好ましくは０．８％以下）にすることができる。 In contrast, in the method for producing modified dried egg white of the present invention, the dry egg white is subjected to a dry heat treatment while removing carbon dioxide, whereby the carbon dioxide concentration in the vial measured in the same manner is 1%. Or less (more preferably 0.8% or less).
二酸化炭素を除去しながら行う乾熱処理によって二酸化炭素を散失させることにより、乾燥卵白のｐＨは通常、０．０１〜１程度上昇する。このため、乾熱処理後の乾燥卵白のｐＨを９．５以上、好ましくは９．９以上、より好ましくは１０．０以上となるように二酸化炭素を散失させるのが好ましい。上述したように有機酸等の酸剤を添加せずに単に脱糖処理及び脱塩処理して乾燥卵白を製造しても、得られる乾燥卵白のｐＨは、用いる液卵白のｐＨ、脱塩の程度、乾燥処理方法等にもよるが、通常１０．０以下に留まるが、本発明によれば、乾熱処理後の乾燥卵白中の二酸化炭素を上述のように散失させることにより、アルカリ剤を添加しなくても乾燥卵白のｐＨを１０．１以上とすることができる。 By dispersing carbon dioxide by a dry heat treatment performed while removing carbon dioxide, the pH of the dried egg white usually rises by about 0.01 to 1. For this reason, it is preferable to disperse carbon dioxide so that the pH of the dried egg white after the dry heat treatment is 9.5 or higher, preferably 9.9 or higher, more preferably 10.0 or higher. As described above, even if a dried egg white is produced simply by desugaring and desalting without adding an acid agent such as an organic acid, the pH of the resulting dried egg white is the pH of the liquid egg white used, Although depending on the degree and the drying treatment method, etc., it usually stays at 10.0 or less, but according to the present invention, an alkali agent is added by dispersing carbon dioxide in the dried egg white after the dry heat treatment as described above. Even if not, the pH of the dried egg white can be 10.1 or higher.
上述のｐＨ９以上の乾燥卵白を４５℃以上で乾熱処理して放出された二酸化炭素は、二酸化炭素の濃度が大気よりも高い雰囲気下、例えば、乾熱処理後の雰囲気下（乾燥卵白から放出された二酸化炭素を含む雰囲気下）において、当該雰囲気温度が前記温度より下がると、再び乾燥卵白に吸収される傾向がある。 Carbon dioxide released by dry heat treatment of the above-mentioned dry egg white having a pH of 9 or higher at 45 ° C. or higher is in an atmosphere in which the concentration of carbon dioxide is higher than air, for example, in an atmosphere after dry heat treatment (released from dry egg white In an atmosphere containing carbon dioxide), when the ambient temperature falls below the above temperature, the dried egg white tends to be absorbed again.
このため、本発明の改質乾燥卵白の製造方法では、二酸化炭素を除去しながら乾熱処理する。二酸化炭素を除去しながら乾熱処理する方法としては、乾燥卵白から放出された二酸化炭素を換気により除去しながら行う方法や、乾燥卵白から放出された二酸化炭素を二酸化炭素吸収剤に吸収させながら行う方法が挙げられ、具体的には、例えば、以下の第１〜第３の方法が挙げられる。 For this reason, in the manufacturing method of the modified dried egg white of the present invention, a dry heat treatment is performed while removing carbon dioxide. As a method of performing a dry heat treatment while removing carbon dioxide, a method in which carbon dioxide released from dried egg white is removed by ventilation, or a method in which carbon dioxide released from dried egg white is absorbed by a carbon dioxide absorbent. Specifically, for example, the following first to third methods may be mentioned.
第１の方法は、乾燥卵白をバットなどの平坦な容器に厚さが１ｍｍから１０ｃｍ程度に広げ、当該容器を加熱空気が換気されている恒温機、乾燥機、熱蔵庫等に保存する方法である。第１の方法によれば、後述する第２の方法と比較して、比較的短時間で二酸化炭素を散失することができる。 The first method is a method in which dried egg white is spread in a flat container such as a bat to a thickness of about 1 mm to 10 cm, and the container is stored in a constant temperature machine, a dryer, a heat storage, or the like in which heated air is ventilated. It is. According to the first method, it is possible to dissipate carbon dioxide in a relatively short time compared to the second method described later.
第１の方法において、乾燥卵白から二酸化炭素を短時間で散失させるためには、乾熱処理温度を上げる必要がある。この場合、二酸化炭素が充分に散失される前に乾燥卵白が煮えやすく、一方、換気量を増やすと、空気の流れにより乾燥卵白が庫内で舞い上がることがある。また、乾燥卵白から二酸化炭素は徐々に放出されるため、あまり乾熱処理時間が短くても乾燥卵白に含まれる二酸化炭素を充分に散失させ難い傾向がある。このため、第１の方法においては、乾熱処理温度と換気量を調節して、少なくとも好ましくは３時間以上、より好ましくは６時間以上かけて、乾燥卵白中の二酸化炭素を散失させることが好ましい。 In the first method, in order to dissipate carbon dioxide from dried egg white in a short time, it is necessary to raise the dry heat treatment temperature. In this case, the dried egg white can be easily boiled before carbon dioxide is sufficiently lost. On the other hand, when the ventilation rate is increased, the dried egg white may rise in the chamber due to the flow of air. Further, since carbon dioxide is gradually released from the dried egg white, there is a tendency that the carbon dioxide contained in the dried egg white is not sufficiently lost even if the drying heat treatment time is too short. For this reason, in the first method, it is preferable to dissipate carbon dioxide in the dried egg white over at least preferably 3 hours or more, more preferably 6 hours or more by adjusting the dry heat treatment temperature and the ventilation rate.
第２の方法は、乾燥卵白を二酸化炭素透過性がある容器に容器詰めし、当該容器を加熱空気が換気されている恒温機、乾燥機、熱蔵庫等に保存する方法である。第２の方法は衛生管理上好ましい。第２の方法では、例えば好ましくは２０〜８０μｍ厚（より好ましくは３０〜７０μｍ厚）のポリエチレンフィルムからなるパウチに封入し、パウチの外表面の大部分が換気されている加熱空気に接触した状態で乾熱処理することができる。パウチの厚さが前記範囲よりも厚い場合、二酸化炭素の透過が充分に行われないことがあり、一方、パウチの厚さが前記範囲よりも薄い場合、強度が不十分で作業性が悪くなることがある。 The second method is a method in which dried egg white is packed in a carbon dioxide permeable container, and the container is stored in a thermostatic chamber, a dryer, a heat storage, or the like in which heated air is ventilated. The second method is preferable for hygiene management. In the second method, for example, it is sealed in a pouch made of a polyethylene film preferably having a thickness of 20 to 80 μm (more preferably 30 to 70 μm), and most of the outer surface of the pouch is in contact with heated air that is ventilated. Can be dry heat treated. When the thickness of the pouch is larger than the above range, carbon dioxide may not be sufficiently permeated. On the other hand, when the thickness of the pouch is thinner than the above range, the strength is insufficient and workability is deteriorated. Sometimes.
ここで、「パウチの外表面の大部分」とは、パウチの外表面の７０％以上をいうものとし、好ましくは８０％以上である。 Here, the “most part of the outer surface of the pouch” means 70% or more of the outer surface of the pouch, and preferably 80% or more.
また、乾燥卵白が封入されたパウチを複数作製して乾熱処理を行う場合、二酸化炭素を透過しやすくするために、各パウチ間にスペースが設けられた状態で各パウチを配置するのが好ましい。具体的には、例えば、乾燥卵白１０〜２０ｋｇがそれぞれ封入された複数の包装体を、金網でできた棚に重ねずに並べて、容器の外表面の大部分が換気されている加熱空気に接触した状態で乾熱処理する方法などが挙げられる。 In addition, when a plurality of pouches in which dried egg white is encapsulated and dry heat treatment is performed, it is preferable to arrange each pouch with a space provided between each pouch in order to facilitate permeation of carbon dioxide. Specifically, for example, a plurality of packaging bodies each encapsulating 10 to 20 kg of dried egg white are arranged without overlapping on a shelf made of wire mesh, and contact with heated air in which most of the outer surface of the container is ventilated For example, a dry heat treatment method may be used.
第３の方法は、乾燥卵白から放出される二酸化炭素を二酸化炭素吸収剤に吸収させながら乾熱処理する方法である。第３の方法は、乾燥卵白から放出された二酸化炭素を効率的に除去でき、上述した第１または第２の方法と組み合わせて行うこともできる。 The third method is a dry heat treatment method in which carbon dioxide released from dried egg white is absorbed by the carbon dioxide absorbent. The third method can efficiently remove carbon dioxide released from the dried egg white, and can also be performed in combination with the first or second method described above.
例えば、二酸化炭素吸収剤を乾燥卵白と同一包材内に封入して乾熱処理する方法、あるいは、乾燥卵白が封入された包材が二酸化炭素透過性の高い包材である場合、その外側に二酸化炭素吸収剤を配置させて乾熱処理を行う方法が挙げられる。 For example, a method in which a carbon dioxide absorbent is enclosed in the same packaging material as the dried egg white and a dry heat treatment is performed, or if the packaging material in which the dried egg white is encapsulated is a packaging material having a high carbon dioxide permeability, the outer side of the The method of arrange | positioning a carbon absorbent and performing a dry heat processing is mentioned.
二酸化炭素吸収剤の使用量が多いほど、乾燥卵白から放出された二酸化炭素を速やかに吸収させることができる。具体的には、乾熱処理温度等にもよるが、１０ｋｇの乾燥卵白に対して２０００〜６０００ｍＬの吸収能を有する二酸化炭素吸収剤を使用すればよい。 The larger the amount of carbon dioxide absorbent used, the faster carbon dioxide released from the dried egg white can be absorbed. Specifically, although depending on the dry heat treatment temperature or the like, a carbon dioxide absorbent having an absorption capacity of 2000 to 6000 mL with respect to 10 kg of dried egg white may be used.
上記乾熱処理は、乾燥卵白中の二酸化炭素が充分に散失し、乾燥卵白のｐＨが９．５以上、前記測定法によるバイアル瓶中二酸化炭素の濃度が１％以下となるように行えばよいが、食品工業的に大量生産する観点からは、乾熱処理温度や乾燥卵白から雰囲気中に放出される二酸化炭素の除去速度等を調節し、少なくとも好ましくは１日以上、より好ましくは２日以上かけて乾熱処理すると乾燥卵白全体をバラつきなく安定した品質に改質し易い。また、乾熱処理は二酸化炭素が充分に放出されるまで行えばよく必要以上に長期間行うことは経済的でないため、乾熱処理時間は、好ましくは３０日以下、より好ましくは１４日以以下である。 The dry heat treatment may be performed so that carbon dioxide in the dried egg white is sufficiently lost, the pH of the dried egg white is 9.5 or more, and the concentration of carbon dioxide in the vial by the measurement method is 1% or less. From the viewpoint of mass production in the food industry, the temperature of dry heat treatment or the removal rate of carbon dioxide released from the dried egg white into the atmosphere is adjusted, preferably at least 1 day or more, more preferably 2 days or more. When dry heat treatment is performed, the entire dried egg white is easily modified to a stable quality without variation. The dry heat treatment may be performed until carbon dioxide is sufficiently released, and it is not economical to perform the heat treatment for longer than necessary. Therefore, the dry heat treatment time is preferably 30 days or less, more preferably 14 days or less. .
以上の製造方法により、製品１部に対して７部の清水を加えて溶解した水溶液のｐＨが９．５以上、その導電率が７ｍＳ／ｃｍ以下であり、かつ製品２５ｇを２５０ｍＬ容量のバイアル瓶に密封して７５℃で２４時間保存した後の前記バイアル瓶内の二酸化炭素濃度が１%以下である本発明の改質乾燥卵白を得ることができる。 By the above manufacturing method, 7 parts of fresh water is added to 1 part of the product and dissolved in an aqueous solution having a pH of 9.5 or more, an electrical conductivity of 7 mS / cm or less, and 25 g of the product in a vial with a capacity of 250 mL. After being sealed at 75 ° C. for 24 hours, the modified dried egg white of the present invention having a carbon dioxide concentration in the vial of 1% or less can be obtained.
以下、本発明について、実施例、比較例並びに試験例に基づき具体的に説明する。なお、本発明は、これらに限定するものではない。 Hereinafter, the present invention will be specifically described based on examples, comparative examples, and test examples. The present invention is not limited to these.
［実施例１］
殻付卵を割卵分離して得られた液卵白１０ｋｇをＵＦ膜（ＫＯＣＫ社製ＸＬ−１０００ Ｓ４−ＨＦＫ−１３１−ＶＳＶ、Ｗａｔｅｒ Ｆｌｕｘ：１１０ＬＭＨ）を用いて質量が５ｋｇとなるように濃縮しながら脱塩処理した後、パン用酵母を濃縮液卵白に対して０．２％添加し３５℃で４時間脱糖処理を行った。次に、この脱塩濃縮液卵白を１７０℃で噴霧乾燥し脱塩乾燥卵白（ｐＨ９．８、導電率４．２ｍＳ／ｃｍ、水分含量７％）を得た。この脱塩乾燥卵白１ｋｇと二酸化炭素吸収剤（二酸化炭素吸収能５００ｍＬ、三菱ガス化学（株）製、商品名「エージレスＣ−５００ＰＳ」）をアルミ袋（層構成と厚さは、外側からＰＥＴ１２μｍ、ナイロン１５μｍ、アルミ７μｍ、ＣＰＰ７０μｍ）に充填密封した後、この包装体を７５℃の恒温機に保存して７５℃、２日間の乾熱処理を行い、実施例１の改質乾燥卵白を得た。
[Example 1]
10 kg of liquid egg white obtained by splitting the eggs with shells is concentrated using a UF membrane (XL-1000 S4-HFK-131-VSV, Water Flux: 110LMH, manufactured by KOCK) to a mass of 5 kg. Then, after desalting, 0.2% of yeast for bread was added to the concentrated egg white, followed by desugaring at 35 ° C. for 4 hours. Next, the desalted concentrated egg white was spray-dried at 170 ° C. to obtain desalted and dried egg white (pH 9.8, conductivity 4.2 mS / cm, water content 7%). 1 kg of this desalted and dried egg white and carbon dioxide absorbent (carbon dioxide absorption capacity 500 mL, manufactured by Mitsubishi Gas Chemical Co., Ltd., trade name “Ageless C-500PS”) were placed in an aluminum bag (layer structure and thickness of PET 12 μm from the outside, Nylon 15 μm, aluminum 7 μm, CPP 70 μm), and the package was stored in a thermostatic chamber at 75 ° C. and subjected to a dry heat treatment at 75 ° C. for 2 days to obtain the modified dried egg white of Example 1.
［実施例２］
実施例１と同様にしてＵＦ膜を用いて濃縮しながら脱塩処理及び脱糖処理を行い脱塩濃縮液卵白を得た後、噴霧乾燥して脱塩乾燥卵白（ｐＨ９．８、導電率４．２ｍＳ／ｃｍ、水分含量７％）を得た。この脱塩乾燥卵白を１０ｋｇずつ厚み６０μｍのポリエチレン袋に充填密封し、これらの包装体を、庫内の加熱空気が換気されている庫内温度７５℃の恒温機に保存して７５℃、３日間の乾熱処理を行い、実施例２の改質乾燥卵白を得た。なお、乾熱処理する際には、包装体を熱蔵庫内の金網でできた棚に一袋ずつ重ねずに並べ、各包装体の外表面の８０％程度が庫内の加熱空気に接触した状態で乾熱処理した。
[Example 2]
In the same manner as in Example 1, desalting treatment and desugaring treatment were performed while concentrating using a UF membrane to obtain a desalted concentrated egg white, followed by spray drying to desalted and dried egg white (pH 9.8, conductivity 4). 0.2 mS / cm, water content 7%). The desalted and dried egg white is filled and sealed in a polyethylene bag having a thickness of 60 μm in a quantity of 10 kg, and these packages are stored in a thermostatic chamber with a temperature of 75 ° C. in which the heated air in the chamber is ventilated. A dry heat treatment for one day was performed, and the modified dried egg white of Example 2 was obtained. In addition, when performing the dry heat treatment, the packages are arranged on the shelf made of wire mesh in the heat storage box without overlapping one bag at a time, and about 80% of the outer surface of each package is in contact with the heated air in the box. Dry heat treatment was performed in the state.
［実施例３］
殻付卵を割卵分離して得られた液卵白５ｋｇにパン用酵母を濃縮液卵白に対して０．２％添加し３５℃で４時間脱糖処理を行った。次に、この脱糖液卵白とイオン交換樹脂（陰イオン交換樹脂と陽イオン交換樹脂とを２：１の割合で混合したもの、陰イオン交換樹脂：三菱化学（株）製「ダイヤイオンＳＫ１ＢＨ」、陽イオン交換樹脂：三菱化学（株）製「ダイヤイオンＳＡ１０ＡＯＨ」）を撹拌タンクに投入して１時間撹拌混合して脱塩処理した後、イオン交換樹脂をフィルターで取り除き脱塩液卵白を得た。次に、この脱塩液卵白を実施例１と同様にして噴霧乾燥し脱塩乾燥卵白（ｐＨ９．６、導電率３．１ｍＳ／ｃｍ、水分含量７％）を得た。この脱塩乾燥卵白１ｋｇと二酸化炭素吸収剤（実施例１で用いたものと同じ）をアルミ袋（実施例１で用いたものと同じ）に充填密封した後、この包装体を６５℃の恒温機に保存して６５℃、２日間の乾熱処理を行い、実施例３の改質乾燥卵白を得た。
[Example 3]
Bread yeast was added to 5 kg of liquid egg white obtained by splitting the eggs with shells, and 0.2% of the concentrated egg white was added, followed by desugaring at 35 ° C. for 4 hours. Next, this desugared solution egg white and an ion exchange resin (a mixture of anion exchange resin and cation exchange resin in a ratio of 2: 1, anion exchange resin: “Diaion SK1BH” manufactured by Mitsubishi Chemical Corporation) , Cation exchange resin: “Diaion SA10AOH” manufactured by Mitsubishi Chemical Corporation) was added to the stirring tank and stirred and mixed for 1 hour to remove the salt, and then the ion exchange resin was removed with a filter to obtain a desalted solution egg white. It was. Next, this desalted liquid egg white was spray-dried in the same manner as in Example 1 to obtain a desalted and dried egg white (pH 9.6, conductivity 3.1 mS / cm, water content 7%). After 1 kg of this desalted and dried egg white and carbon dioxide absorbent (same as used in Example 1) were filled and sealed in an aluminum bag (same as used in Example 1), the package was kept at a constant temperature of 65 ° C. The modified dried egg white of Example 3 was obtained after being stored in a machine and subjected to a dry heat treatment at 65 ° C. for 2 days.
［比較例１］
実施例２において、脱塩処理を行わない以外は実施例１と同様の方法で製して、比較例１の乾燥卵白を得た。
[Comparative Example 1]
In Example 2, the dried egg white of Comparative Example 1 was obtained in the same manner as in Example 1 except that desalting was not performed.
［比較例２］
実施例１において、乾熱処理を行わない以外は実施例１と同様の方法で製して、比較例２の乾燥卵白を得た。
[Comparative Example 2]
In Example 1, the dry egg white of Comparative Example 2 was obtained in the same manner as in Example 1 except that dry heat treatment was not performed.
［比較例３］
実施例１において、２５℃の恒温機で２５℃、３日間の乾熱処理を行った以外は、実施例１と同様の方法で製して、比較例３の乾燥卵白を得た。
[Comparative Example 3]
A dried egg white of Comparative Example 3 was obtained in the same manner as in Example 1 except that a dry heat treatment was performed at 25 ° C. for 3 days with a 25 ° C. thermostat.
［比較例４］
実施例１において、アルミ袋に二酸化炭素吸収剤を封入しないで乾熱処理を行った以外は実施例１と同様の方法で製して、比較例４の乾燥卵白を得た。
[Comparative Example 4]
In Example 1, the dry egg white of Comparative Example 4 was obtained in the same manner as in Example 1 except that dry heat treatment was performed without enclosing the carbon dioxide absorbent in the aluminum bag.
［比較例５］
実施例１と同様にＵＦ膜を用いて濃縮しながら脱塩処理を行った後に脱糖処理を行い脱塩濃縮液卵白を得た。得られた脱塩濃縮液卵白５ｋｇに１０％クエン酸溶液１７５ｇを添加した。このクエン酸を添加した脱塩濃縮液卵白を実施例１と同様にして、噴霧乾燥し脱塩乾燥卵白（ｐＨ７．３、導電率４．１ｍＳ／ｃｍ、水分含量７％）を得た。この脱塩乾燥卵白１ｋｇと二酸化炭素吸収剤（実施例１で用いたものと同じ）をアルミ袋（実施例１で用いたものと同じ）に充填密封した後、この包装体を７５℃の恒温機に保存して７５℃、２日間の乾熱処理を行い、比較例５の乾燥卵白を得た。
[Comparative Example 5]
In the same manner as in Example 1, desalting treatment was performed while concentrating using a UF membrane, and then desugaring treatment was performed to obtain a desalted concentrated egg white. 175 g of 10% citric acid solution was added to 5 kg of the obtained desalted and concentrated liquid egg white. The desalted concentrated egg white with the addition of citric acid was spray-dried in the same manner as in Example 1 to obtain desalted and dried egg white (pH 7.3, conductivity 4.1 mS / cm, water content 7%). After 1 kg of this desalted and dried egg white and carbon dioxide absorbent (same as used in Example 1) were filled and sealed in an aluminum bag (same as used in Example 1), this package was kept at a constant temperature of 75 ° C. The dried egg white of Comparative Example 5 was obtained after being stored in a machine and subjected to a dry heat treatment at 75 ° C. for 2 days.
［試験例１］
実施例１〜３並びに比較例１〜５で得られた各乾燥卵白のｐＨ、導電率及び二酸化炭素濃度を上述の実施形態に記載した方法でそれぞれ測定した。更に、以下の方法で各乾燥卵白を清水に溶解させた水溶液を加熱凝固させ、得られた加熱凝固物の離水率の測定を行った。結果を表１に示す。
[Test Example 1]
The pH, conductivity, and carbon dioxide concentration of each dried egg white obtained in Examples 1 to 3 and Comparative Examples 1 to 5 were measured by the methods described in the above embodiments. Further, an aqueous solution in which each dried egg white was dissolved in clean water was heated and coagulated by the following method, and the water separation rate of the obtained heated coagulated product was measured. The results are shown in Table 1.
＜離水率の測定方法＞
（ａ）１質量部の乾燥卵白に対して、７質量部の清水を加えて溶解し、折径６０ｍｍのナイロン製のケーシングに充填して８０℃で４０分間加熱して加熱凝固物を製する。
（ｂ）加熱凝固物を５℃で２４時間保存する。
（ｃ）保存後の加熱凝固物を室温（２０℃）に３時間放置して品温２０℃にする。
（ｄ）加熱凝固物をケーシングから取り出して、長さ方向に対して直角に厚さ３ｃｍにカットする。
（ｅ）１１０ｍｍ径のろ紙（定性ろ紙Ｎｏ．２）５枚を重ねた上にカットした加熱凝固物を、カットした面のいずれか片方が底面となるようにのせ、更に、樹脂製のプリンカップ（口径６ｃｍ、深さ５ｃｍ）を口部を下にして加熱凝固物に被せて覆い、加熱凝固物表面が乾燥し難いようにした上で１時間室温に放置する。放置前後の加熱凝固物の質量変化から下記式により離水率を求める。
<Measuring method of water separation rate>
(A) 7 parts by mass of fresh water is added to 1 part by mass of dried egg white, dissolved, filled in a nylon casing with a folding diameter of 60 mm, and heated at 80 ° C. for 40 minutes to produce a heated coagulum. .
(B) Store the heated coagulum at 5 ° C. for 24 hours.
(C) The heated coagulated product after storage is allowed to stand at room temperature (20 ° C.) for 3 hours to reach a product temperature of 20 ° C.
(D) The heated coagulum is taken out of the casing and cut into a thickness of 3 cm perpendicular to the length direction.
(E) Heated solidified material cut on 5 sheets of 110 mm diameter filter paper (qualitative filter paper No. 2) is placed so that either one of the cut surfaces becomes the bottom, and a resin pudding cup (6 cm diameter, 5 cm depth) is covered with a heated coagulum with the mouth down, and the surface of the heated coagulated product is made difficult to dry, and then left at room temperature for 1 hour. The water separation rate is obtained from the following formula from the mass change of the heated coagulated product before and after being left standing.
表１に示すように、製品１部に対して７部の清水を加えて溶解した水溶液のｐＨが９．５以上、その導電率が７ｍＳ／ｃｍ以下であり、かつ製品２５ｇを２５０ｍＬ容量のバイアル瓶に密封して７５℃で２４時間保存した後の前記バイアル瓶内の二酸化炭素濃度が１%以下である実施例１〜３の改質乾燥卵白は、そうでない比較例１〜４の乾燥卵白に比べて加熱凝固物の離水率が明らかに少なく、保水性に優れていることが理解できる。 As shown in Table 1, the pH of an aqueous solution obtained by adding 7 parts of fresh water to 1 part of the product and dissolving is not less than 9.5, the conductivity is not more than 7 mS / cm, and 25 g of the product is a 250 mL vial. The modified dried egg whites of Examples 1 to 3 having a carbon dioxide concentration in the vial of 1% or less after being sealed in a bottle and stored at 75 ° C. for 24 hours are the dried egg whites of Comparative Examples 1 to 4 that are not so. It can be understood that the water separation rate of the heated coagulated product is clearly less than that of, and the water retention is excellent.
［試験例２］
本試験例においては、乾熱処理前の乾燥卵白のｐＨを検討するために以下の試験を行った。
[Test Example 2]
In this test example, the following test was conducted in order to examine the pH of the dried egg white before the dry heat treatment.
実施例１と同様にＵＦ膜を用いて濃縮しながら脱塩処理を行った後に脱糖処理を行い脱塩濃縮液卵白を得た。この脱塩濃縮液卵白５ｋｇに１０％クエン酸溶液をそれぞれ０、１２５、１７５ｇずつ添加した。これらのクエン酸を添加した脱塩濃縮液卵白を実施例１と同様にして、噴霧乾燥し各脱塩乾燥卵白（水分含量７％）を得た。これら得られた各乾燥卵白のｐＨ、導電率及び二酸化炭素濃度を上述の実施形態に記載した方法でそれぞれ測定した。 In the same manner as in Example 1, desalting treatment was performed while concentrating using a UF membrane, and then desugaring treatment was performed to obtain a desalted concentrated egg white. 0, 125, and 175 g of 10% citric acid solution were added to 5 kg of this desalted and concentrated egg white, respectively. These desalted and concentrated egg whites added with citric acid were spray-dried in the same manner as in Example 1 to obtain desalted and dried egg whites (water content 7%). The pH, conductivity, and carbon dioxide concentration of each of the obtained dried egg whites were measured by the methods described in the above embodiments.
次に、これらの脱塩乾燥卵白１ｋｇと二酸化炭素吸収剤（実施例１で用いたものと同じ）をアルミ袋（実施例１で用いたものと同じ）に充填密封した後、これらの包装体を７５℃の恒温機に保存して７５℃、２日間の乾熱処理を行い、各場合における乾熱処理後の乾燥卵白のｐＨ、導電率及び二酸化炭素濃度を同様に測定した。更に、試験例１と同様の方法で各乾燥卵白を清水に溶解させた水溶液を加熱凝固して得た加熱凝固物の離水率を測定した。結果を表２に示す。 Next, 1 kg of these desalted and dried egg whites and a carbon dioxide absorbent (same as that used in Example 1) are filled and sealed in an aluminum bag (same as that used in Example 1), and then these packages are used. Was stored in a thermostat at 75 ° C. and subjected to a dry heat treatment at 75 ° C. for 2 days, and the pH, conductivity, and carbon dioxide concentration of the dried egg white after the dry heat treatment in each case were measured in the same manner. Further, the water separation rate of a heated coagulated product obtained by heating and coagulating an aqueous solution in which each dried egg white was dissolved in fresh water was measured in the same manner as in Test Example 1. The results are shown in Table 2.
表２に示すように、乾熱処理前のｐＨが９以上である乾燥卵白は、乾熱処理前のｐＨが９未満である乾燥卵白に比べて、二酸化炭素濃度が顕著に高く、二酸化炭素含有量が多いことが理解できる。更に、乾熱処理前のｐＨが９以上である乾燥卵白は、二酸化炭素を除去しながら乾熱処理することにより、二酸化炭素含有量が大幅に低下してｐＨが上昇するのに対し、乾熱処理前のｐＨが９未満である乾燥卵白は、二酸化炭素を除去しながら乾熱処理しても、二酸化炭素含有量があまり変わらずｐＨもほとんど変化しないことが理解できる。 As shown in Table 2, the dried egg white having a pH of 9 or higher before the dry heat treatment has a significantly higher carbon dioxide concentration and a carbon dioxide content than the dried egg white having a pH of less than 9 before the dry heat treatment. I can understand that there are many. Furthermore, dry egg white having a pH of 9 or higher prior to the dry heat treatment is subjected to the dry heat treatment while removing carbon dioxide, so that the carbon dioxide content is significantly reduced and the pH is increased. It can be understood that dried egg white having a pH of less than 9 does not change much in carbon dioxide content and hardly changes in pH even when dry heat treatment is performed while removing carbon dioxide.
［試験例３］
本試験例においては、乾燥卵白の導電率を検討するために以下の試験を行った。
[Test Example 3]
In this test example, the following test was conducted in order to examine the conductivity of dried egg white.
実施例１と同様にＵＦ膜を用いて濃縮しながら脱塩処理を行った後に脱糖処理を行い脱塩濃縮液卵白を得た。また、殻付卵を割卵分離して得られた液卵白にパン用酵母を液卵白に対して０．２％を添加し３５℃で４時間脱糖処理を行い脱糖された液卵白を得た。これら脱塩濃縮液卵白と脱糖された液卵白を表３に示す割合で混合して、４種類の液卵白を得た。 In the same manner as in Example 1, desalting treatment was performed while concentrating using a UF membrane, and then desugaring treatment was performed to obtain a desalted concentrated egg white. In addition, the liquid egg white obtained by separating the shelled eggs into the split egg white was added 0.2% of the yeast for bread to the liquid egg white and desugared at 35 ° C. for 4 hours to obtain the desugared liquid egg white. Obtained. These desalted and concentrated liquid egg whites and desugared liquid egg whites were mixed at the ratios shown in Table 3 to obtain four types of liquid egg whites.
得られた４種類の液卵白を実施例１と同様にして、噴霧乾燥し各乾燥卵白（水分含量７％）を得た。これら得られた各乾燥卵白のｐＨ、導電率及び二酸化炭素濃度を上述の実施形態に記載した方法でそれぞれ測定した。 The obtained four types of liquid egg whites were spray-dried in the same manner as in Example 1 to obtain dry egg whites (water content 7%). The pH, conductivity, and carbon dioxide concentration of each of the obtained dried egg whites were measured by the methods described in the above embodiments.
次に、これらの各乾燥卵白１ｋｇと二酸化炭素吸収剤（実施例１で用いたものと同じ）をアルミ袋（実施例１で用いたものと同じ）に充填密封した後、これらの包装体を７５℃の恒温機に保存して７５℃、２日間の乾熱処理を行い、各場合における乾熱処理後の乾燥卵白のｐＨ、導電率及び二酸化炭素濃度を同様に測定した。更に、試験例１と同様の方法で各乾燥卵白を清水に溶解させた水溶液を加熱凝固して得た加熱凝固物の離水率を測定した。結果を表４に示す。 Next, 1 kg of each dried egg white and carbon dioxide absorbent (same as that used in Example 1) are filled and sealed in an aluminum bag (same as that used in Example 1). The sample was stored in a thermostat at 75 ° C. and subjected to a dry heat treatment at 75 ° C. for 2 days, and the pH, conductivity, and carbon dioxide concentration of the dried egg white after the dry heat treatment in each case were similarly measured. Further, the water separation rate of a heated coagulated product obtained by heating and coagulating an aqueous solution in which each dried egg white was dissolved in fresh water was measured in the same manner as in Test Example 1. The results are shown in Table 4.
表４に示すように、製品１部に対して７部の清水を加えて溶解した水溶液の導電率が７ｍＳ／ｃｍ以下の改質乾燥卵白は、そうでない乾燥卵白に比べて、加熱凝固物の離水率が明らかに少なく、保水性に優れていることが理解できる。中でも、導電率が６ｍＳ／ｃｍ以下である改質乾燥卵白は、保水性がより優れていて好ましかった。 As shown in Table 4, the modified dried egg white having an electrical conductivity of 7 mS / cm or less in an aqueous solution obtained by adding 7 parts of fresh water to 1 part of the product is higher than that of the dried egg white. It can be understood that the water separation rate is clearly small and the water retention is excellent. Among them, the modified dried egg white having an electrical conductivity of 6 mS / cm or less was preferred because of its superior water retention.
［試験例４］
本試験例においては、乾熱処理時間を検討するために以下の試験を行った。
[Test Example 4]
In this test example, the following test was performed in order to examine the dry heat treatment time.
実施例２と同様にしてＵＦ膜を用いて濃縮しながら脱塩処理を行った後に脱糖処理を行い、更に、噴霧乾燥して脱塩乾燥卵白（ｐＨ９．８、導電率４．２ｍＳ／ｃｍ、水分含量７％）を得た。次に、この乾燥卵白を１ｋｇずつ厚み６０μｍのポリエチレン袋に充填密封した後、７５℃の恒温機に包装体の外表面の７０％程度が加熱空気に接触した状態となるように静置保存して、定期的に恒温機内の加熱空気を換気しながらそれぞれ０、３、１４、２１日間の乾熱処理を行い、各場合における乾熱処理後の乾燥卵白のｐＨ、導電率及び二酸化炭素濃度を同様に測定した。更に、試験例１と同様の方法で各乾燥卵白を清水に溶解させた水溶液を加熱凝固して得た加熱凝固物の離水率を測定した。結果を表５に示す。 In the same manner as in Example 2, desalting treatment was performed while concentrating using a UF membrane, followed by desugaring treatment, followed by spray drying to desalted and dried egg white (pH 9.8, conductivity 4.2 mS / cm). A water content of 7%). Next, each 1 kg of the dried egg white is filled and sealed in a polyethylene bag having a thickness of 60 μm, and then stored in a thermostat at 75 ° C. so that about 70% of the outer surface of the package is in contact with the heated air. Then, dry heat treatment is performed for 0, 3, 14, and 21 days while ventilating the heated air in the thermostat periodically, and the pH, conductivity, and carbon dioxide concentration of the dried egg white after the dry heat treatment in each case are similarly set. It was measured. Further, the water separation rate of a heated coagulated product obtained by heating and coagulating an aqueous solution in which each dried egg white was dissolved in fresh water was measured in the same manner as in Test Example 1. The results are shown in Table 5.
表５に示すように、乾熱処理時間が３日間、１４日間、２１日間と長くなるにつれて、より保水性が改質されることが理解できる。 As shown in Table 5, it can be understood that the water retention is further improved as the dry heat treatment time is increased to 3 days, 14 days, and 21 days.
［試験例５］（クリームコロッケ用冷凍食品の製造）
実施例２で得られた改質乾燥卵白を配合した冷凍クリームコロッケを以下のように製造した。すなわち、まず、撹拌装置付きのニーダーに牛乳７８．５部、小麦粉１０部、バター１０部、改質乾燥卵白１部及び食塩０．５部を加えて撹拌しながら加熱してクリームコロッケの中種を得た。次に、得られたクリームコロッケの中種を２５ｇずつ−４０℃にて急速凍結した後、溶けないように注意しながらバッター液及びパン粉を表面に付け、再度、−４０℃にて急速凍結しクリームコロッケ用冷凍食品を得た。得られたクリームコロッケ用冷凍食品を−２０℃で１週間保管した後１６５℃で５分間油ちょうしてクリームコロッケを得た。また、比較として前記乾燥卵白を配合しない他は同様にして対照品のクリームコロッケを得た。
[Test Example 5] (Production of frozen food for cream croquettes)
A frozen cream croquette blended with the modified dried egg white obtained in Example 2 was produced as follows. That is, first, 78.5 parts of milk, 10 parts of flour, 10 parts of butter, 1 part of modified dried egg white and 0.5 part of salt are added to a kneader equipped with a stirrer and heated with stirring to become a seed of cream croquette. Got. Next, 25g of the resulting cream croquette seeds were rapidly frozen at -40 ° C, and then batter liquid and bread crumbs were applied to the surface, taking care not to melt, and then quickly frozen at -40 ° C again. A frozen food for cream croquette was obtained. The obtained frozen food for cream croquette was stored at −20 ° C. for 1 week and then oiled at 165 ° C. for 5 minutes to obtain cream croquette. For comparison, a cream croquette as a control product was obtained in the same manner except that the dried egg white was not blended.
得られたクリームコロッケを食したところ、実施例２の改質乾燥卵白を配合したクリームコロッケは、無添加の対照品のクリームコロッケに比べて、なめらかな冷凍前の食感が維持されていて好ましい食味であった。 When the obtained cream croquette was eaten, the cream croquette blended with the modified dried egg white of Example 2 was preferable because the smooth texture before freezing was maintained as compared to the cream croquette of the additive-free product. It was delicious.
［試験例６］（ハムの製造）
実施例２で得られた改質乾燥卵白を配合したハムを以下のように製造した。すなわち、まず、ミキサーに清水７６．９６部、改質乾燥卵白１０部、食塩４部、デキストリン４部、上白糖３部、リン酸塩１部、発色剤０．０４部、香辛料０．５部及びグルタミン酸ナトリウム０．５部を入れ、略均一となるように撹拌混合してピックル液を得た。次に、得られたピックル液６０部及び豚挽肉１００部を脱気ミキサーで充分に撹拌混合した後、折径６０ｍｍのナイロン製のケーシングに充填して７０℃で４０分間加熱してハムを得た。また、比較として前記乾燥卵白を配合しない他は同様にして対照品のハムを得た。
[Test Example 6] (Manufacture of ham)
A ham containing the modified dried egg white obtained in Example 2 was produced as follows. That is, first, 76.96 parts of fresh water, 10 parts of modified dried egg white, 4 parts of salt, 4 parts of dextrin, 3 parts of upper white sugar, 1 part of phosphate, 0.04 part of color former, 0.5 part of spice Then, 0.5 part of sodium glutamate was added, and the mixture was stirred and mixed so as to be substantially uniform to obtain a pickle solution. Next, 60 parts of the obtained pickle solution and 100 parts of minced pork are sufficiently stirred and mixed with a degassing mixer, then filled into a nylon casing with a folding diameter of 60 mm and heated at 70 ° C. for 40 minutes to obtain ham. It was. For comparison, a control ham was obtained in the same manner except that the dried egg white was not blended.
得られたハムを一晩保存した後に食したところ、無添加の対照品のハムがややパサついた食感であったの対し、実施例２で得られた改質乾燥卵白を配合したハムはパサついておらず好ましい食味であった。 When the resulting ham was eaten after being stored overnight, the additive-free control ham had a slightly crunchy texture, whereas the ham containing the modified dried egg white obtained in Example 2 was It was a good taste without papa.
［試験例７］（中華麺の製造）
実施例２で得られた改質乾燥卵白を配合した中華麺を以下のように製造した。すなわち、まず、小麦粉（準強力粉）１００部、食塩２部、かんすい１．５部、改質乾燥卵白２部及び清水３５部を用意した。次に、麺用ミキサーに、小麦粉及び改質乾燥卵白を投入して充分に撹拌して粉体混合した後、更に撹拌しながら、食塩及びかんすいを清水に溶解した練り水をすこしずつ添加して均一になるまで充分に混捏して生地を得た。続いて、得られた生地を製麺機を用い、厚さ１ｍｍに圧延した後、♯２４角の切り刃により切り出して中華麺を得た。また、比較として前記乾燥卵白を配合しない他は同様にして対照品の中華麺を得た。
[Test Example 7] (Production of Chinese noodles)
Chinese noodles containing the modified dried egg white obtained in Example 2 were produced as follows. That is, first, 100 parts of wheat flour (quasi-strong flour), 2 parts of salt, 1.5 parts of Kansui, 2 parts of modified dried egg white and 35 parts of fresh water were prepared. Next, add wheat flour and modified dried egg white to the noodle mixer, mix thoroughly and mix the powder, then add the kneaded water in which salt and kansui are dissolved in fresh water a little while stirring. The dough was obtained by mixing thoroughly until uniform. Subsequently, the resulting dough was rolled to a thickness of 1 mm using a noodle making machine, and then cut out with a # 24 cutting blade to obtain Chinese noodles. For comparison, Chinese noodles were obtained in the same manner except that the dried egg white was not blended.
これを９０℃の湯で３分間茹でた後、６５℃のスープに浸して更に５分間放置した後に食したところ、無添加の対照品の中華麺がやや茹で伸びしていたの対し、実施例２で得られた改質乾燥卵白を配合した中華麺は茹で伸びが防止されて好ましい食味であった。 This was boiled in 90 ° C. water for 3 minutes, soaked in 65 ° C. soup and allowed to stand for another 5 minutes before eating, and the additive-free control Chinese noodles were slightly boiled. The Chinese noodles blended with the modified dried egg white obtained in No. 2 had a favorable taste because it was prevented from stretching with boiled rice.
Claims (8)
In the process of desalinating the liquid egg white to produce the desalted liquid egg white, the liquid egg white is removed so that the electrical conductivity of the aqueous solution dissolved by adding 7 parts of fresh water to 1 part of the product is 7 mS / cm or less. The method for producing a modified dried egg white according to any one of claims 3 to 7, wherein the salt treatment is performed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2007306183A JP4990107B2 (en) | 2007-11-27 | 2007-11-27 | Modified dried egg white and method for producing the same, and food containing modified dried egg white |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2007306183A JP4990107B2 (en) | 2007-11-27 | 2007-11-27 | Modified dried egg white and method for producing the same, and food containing modified dried egg white |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2009125037A JP2009125037A (en) | 2009-06-11 |
| JP4990107B2 true JP4990107B2 (en) | 2012-08-01 |
Family
ID=40816567
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2007306183A Active JP4990107B2 (en) | 2007-11-27 | 2007-11-27 | Modified dried egg white and method for producing the same, and food containing modified dried egg white |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP4990107B2 (en) |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2820385B2 (en) * | 1995-09-27 | 1998-11-05 | キユーピー株式会社 | Method for producing dried egg white with high gel strength |
| JP4104258B2 (en) * | 1999-10-01 | 2008-06-18 | キユーピー株式会社 | Desalted and dried egg white |
| JP4806655B2 (en) * | 2006-09-07 | 2011-11-02 | キユーピー株式会社 | Modified dried egg white and method for producing the same, and food containing modified dried egg white |
-
2007
- 2007-11-27 JP JP2007306183A patent/JP4990107B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| JP2009125037A (en) | 2009-06-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4806655B2 (en) | Modified dried egg white and method for producing the same, and food containing modified dried egg white | |
| JP4651517B2 (en) | Egg salad manufacturing method | |
| JP4583385B2 (en) | Coagulated food and method for producing the same | |
| JP2001095473A (en) | Desalted and dried albumen | |
| JP4990107B2 (en) | Modified dried egg white and method for producing the same, and food containing modified dried egg white | |
| JP3790351B2 (en) | Raw noodle production method with excellent preservation and cooking | |
| JP2007061055A (en) | Method for producing jelly state cooked, frozen egg food | |
| JP4806654B2 (en) | Foaming material, foamed material, and food using the same | |
| JP4675353B2 (en) | Egg salad manufacturing method | |
| JP4389104B2 (en) | Egg processed food | |
| JP4633021B2 (en) | Egg salad manufacturing method | |
| JP4747127B2 (en) | Emulsifying material and oil-in-water emulsified food using the same | |
| JP4420881B2 (en) | Egg salad | |
| JP4662487B2 (en) | Egg processed food | |
| JP2009000091A (en) | Method for preparing milk whey protein with air-holding property, and food prepared by the same | |
| KR101763567B1 (en) | Food using clotted blood and its preparation method | |
| EP1856987A1 (en) | A method of manufacturing konnyaku food | |
| EP2997828A1 (en) | Treatment of laminariales algae | |
| JP5484013B2 (en) | Method for producing containerized sterilized salad | |
| JPH0683654B2 (en) | Manufacturing method of baked eggs | |
| JPH0559693B2 (en) | ||
| JP2023003562A (en) | Method for producing packed boiled eggs | |
| JP4880065B2 (en) | Fixing | |
| JP2021023271A (en) | Packaged, heat-sterilized, processed egg food | |
| JP2008295307A (en) | Fixing and method for producing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20100420 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20111020 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20111101 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20111228 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20120207 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20120406 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20120424 |
|
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20120501 |
|
| R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 Ref document number: 4990107 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20150511 Year of fee payment: 3 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |