JPH062037B2 - Adjusted egg white and its manufacturing method - Google Patents
Adjusted egg white and its manufacturing methodInfo
- Publication number
- JPH062037B2 JPH062037B2 JP62053157A JP5315787A JPH062037B2 JP H062037 B2 JPH062037 B2 JP H062037B2 JP 62053157 A JP62053157 A JP 62053157A JP 5315787 A JP5315787 A JP 5315787A JP H062037 B2 JPH062037 B2 JP H062037B2
- Authority
- JP
- Japan
- Prior art keywords
- egg white
- gel
- adjusted
- transparent
- heated
- 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.)
- Expired - Lifetime
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、加熱によっても透明かつ溶液状を保持し、或
いは透明なゲルを形成する調整卵白及びその製造法に関
する。TECHNICAL FIELD The present invention relates to a conditioned egg white that retains a transparent and solution state even when heated, or forms a transparent gel, and a method for producing the same.
卵白は栄養的、経済的に優れているばかりでなく、ゲル
形成能、起泡性、乳化性等の機能性に優れ、食品加工の
素材として広く用いられている。Egg white is not only nutritionally and economically excellent, but also excellent in gel forming ability, foaming ability, emulsifying ability and the like, and is widely used as a material for food processing.
しかしながら卵白は加熱によって白濁のゲルを形成する
ためそのままの形では液状食品の原料として用いること
ができない。また加熱卵白は白濁を伴うため、上記のよ
うな透明性を特徴とする食品や白濁を不都合とする食品
系においては使用が制限される。このような領域、つま
り、菓子類などの透明ゲル素材としては従来、観点、ア
ルギン酸、ペクチン等の多糖類やゼラチン等の動物性タ
ンパクが主に用いられているが、栄養性、経済性、機能
性において充分でない面が有る。したがって加熱におい
ても透明性を維持できるならば、卵白の用途はさらに拡
大するものと思われる。また食品に限らず、化粧品、医
薬品の素材としての利用も考えられる。原料としてでな
く食品形態としての透明卵白は、中華料理のピータンに
具体的に見られる。これは卵白のアルカリ処理の結果、
生じることが判明している。しかしながら、タンパク質
のアルカリ処理はタンパク質の栄養価の低下、抗栄養性
因子の生成などを伴い、実際の食品加工法としては好ま
しくない。またタンパク質分解酵素を用い、卵白アルブ
ミンの限定加水分解処理を行い、透明卵白を調整する方
法も報告されている。この方法は加工法が温和であり、
優れた方法であるが、現段階では高価な酵素剤を多量に
要し、経済的ではない。さらに、卵白中からコンアルブ
ミン画分を完全に除去した標品についても透明ゲル等の
調整可能な調整蛋白の報告があるが、この方法は卵白の
10数％を占めるコンアルブミンの特異的除去を必要とす
るという点で困難な問題を残している。However, egg white cannot be used as a raw material for liquid foods as it is because it forms a cloudy gel upon heating. In addition, since heated egg white is accompanied by cloudiness, its use is limited in foods having the above-mentioned transparency and food systems in which cloudiness is inconvenient. In such areas, that is, as transparent gel materials such as confectionery, viewpoints, alginic acid, polysaccharides such as pectin, and animal proteins such as gelatin have been mainly used. There are some aspects of sex that are not sufficient. Therefore, if the transparency can be maintained even when heated, the use of egg white will be further expanded. In addition to foods, it can be used as a material for cosmetics and pharmaceuticals. Clear egg white, not as a raw material but as a food form, is specifically found in Chinese cuisine, petan. This is the result of alkaline treatment of egg white,
It is known to occur. However, the alkaline treatment of protein is not preferable as an actual food processing method because it lowers the nutritional value of protein and produces antinutritional factors. In addition, a method of preparing transparent egg white by subjecting egg albumin to limited hydrolysis treatment using a proteolytic enzyme has also been reported. This method has a mild processing method,
Although this is an excellent method, it requires a large amount of expensive enzyme agent at the present stage and is not economical. Furthermore, there are reports of adjustable proteins such as transparent gels that can be used for the preparation of egg white, even though the conalbumin fraction was completely removed from the egg white.
It remains a difficult problem in that it requires specific removal of conalbumin, which accounts for 10% or more.
そこで本発明者らは、加熱によっても透明液の状態が維
持でき或いは透明なゲルが形成できる調整卵白を栄養価
を低下することなく簡単かつ安価に得るべく鋭意研究し
本研究を完成した。Therefore, the present inventors have completed the present study by earnestly studying to obtain easily and inexpensively the adjusted egg white which can maintain the state of the transparent liquid even when heated or can form a transparent gel without lowering the nutritional value.
本発明は、以下の事項をその要旨とするものである。 The gist of the present invention is as follows.
卵白を水に対して透析を行い、イオン強度を下げ、生
ずる沈澱を除いて、pHを２〜４に調整して得た調整卵
白。Adjusted egg white obtained by dialysis of egg white against water to reduce the ionic strength, removing the resulting precipitate, and adjusting the pH to 2-4.
卵白を水に対して透析を行い、イオン強度を下げ、生
ずる沈澱を除いて、pHを２〜４に調整することを特徴と
する調整卵白の製造法。A method for producing a regulated egg white, which comprises subjecting the egg white to dialysis against water to reduce the ionic strength, removing the resulting precipitate, and adjusting the pH to 2 to 4.
本発明者は卵白の加熱ゲル機構を検討する過程で、加熱
卵白ゲルの濁度、強度が加熱前の卵白のpH、及びイオン
強度の影響を強く受け、加熱時の溶媒条件を調整するこ
とによって、透明溶液、透明ゲル、白濁ゲル、及び白濁
懸濁液を随意に調製しうることを見出だした。The present inventors in the process of examining the heating gel mechanism of egg white, the turbidity of the heating egg white gel, the pH of the egg white before heating is strongly affected by the ionic strength, and by adjusting the solvent conditions during heating. , Clear solutions, clear gels, cloudy gels, and cloudy suspensions can be optionally prepared.
すなわち新鮮卵白を１から12までのpHに調整し、これを
加熱すると（例えば80℃、１時間）、pH11以上では茶褐
色の透明感を有するゲルを与えるが、pH10以下では全て
白濁ゲルを形成する。一方、卵白を水に対して透析を行
い、生じた沈澱を除いたものについて同様の実験を行う
と、pH２から４領域まで無色の透明ゲル、pH６前後では
白濁懸濁液、pH10-12の領域では茶褐色の透明ゲル、他
のpH領域では白濁ゲルを形成する。透明ゲルにおいて
は、pH3.0から3.5で調製した場合、付着性の高いゲルで
あり、pH3.5から4.0で調製した場合は、ゲル強度が極め
て高くなることが判明した。またゲル特性として重要な
保水性は、透明ゲルの方が白濁ゲルより優れている。さ
らにタンパク質濃度を３％(W/V)以下に調整し、pH2.5付
近で加熱した場合には透明な溶液の状態を保持する。こ
のように透析処理と、pHを酸性領域に調整することによ
って、加熱透明液、透明ゲルを得ることができる。That is, when fresh egg white is adjusted to a pH of 1 to 12 and heated (for example, 80 ° C. for 1 hour), a gel with a dark brown transparency is obtained at a pH of 11 or more, but a cloudy gel is formed at a pH of 10 or less. . On the other hand, when the egg white was dialyzed against water and the resulting precipitate was removed, the same experiment was carried out. As a result, a colorless transparent gel from pH 2 to 4 region, a cloudy suspension around pH 6 and a pH 10-12 region were obtained. Forms a dark brown transparent gel and a cloudy gel in other pH regions. It was found that the transparent gel has high adhesiveness when prepared at pH 3.0 to 3.5, and the gel strength becomes extremely high when prepared at pH 3.5 to 4.0. Water retention, which is important as a gel property, is superior to the cloudy gel in the transparent gel. Furthermore, the protein concentration is adjusted to 3% (W / V) or less, and when heated near pH 2.5, the state of a transparent solution is maintained. As described above, the dialysis treatment and the pH adjustment in the acidic region can provide a heated transparent liquid and a transparent gel.
本発明における透析は、20倍以上の水を外液として数時
間毎に３回以上交換することにより行われる。これによ
りイオン強度は十分に下がり、卵白の電気導電度は100
μΩ-1程度になる。The dialysis in the present invention is carried out by changing 20 times or more of water as an external solution every several hours, and changing it 3 times or more. As a result, the ionic strength is lowered sufficiently and the electrical conductivity of egg white is 100
It becomes about μΩ -1 .
尚、透析により得られた沈澱を解析した結果、この沈澱
はリゾチームとオボマクログロブリンを主体とする卵白
タンパク質の複合体であって、上清のタンパク質の組成
比は元の卵白のそれとほとんど変わりないことが判明し
ている。即ち上清は卵白アルブミン、及びコンアルブミ
ンを主成分とする。As a result of analysis of the precipitate obtained by dialysis, the precipitate was a complex of egg white protein mainly composed of lysozyme and ovomacroglobulin, and the composition ratio of the protein in the supernatant was almost the same as that of the original egg white. It turns out. That is, the supernatant contains ovalbumin and conalbumin as main components.
実施例１ 新鮮卵白を室温にて、泡立てないように１時間攪拌後、
50倍量に対して透析を行った。外液は３時間毎に３回取
替えた。最終の透析は10時間行った。透析後の卵白を15
000rpm(20000xg)で10分間遠心を行い、上清に調整卵白
を得た。この調整卵白のpHをHC1もしくはNaOHにより、
１から12に調整し、直径１cmの濁度測定用の試験管に入
れ、80℃で１時間加熱を行った。流水(22℃)にて１時間
冷却後、分光光度計で600nmの吸光度を測定し、この吸
光度をもって濁度とした。各pHの濁度の関係は第１図の
通りである。吸光度0.2以下は完全に透明、0.1以下なら
ばほぼ透明、2.0以下で半透明であった。第１図から明
らかなようにこの調整卵白はpH2.0から3.0においては完
全に透明、pH4.0において半透明、pH10でほぼ透明、pH1
1,12においては完全に透明であった。各pHで加熱した調
整卵白についてそのゲル強度（硬さ）及び付着性を調べ
た結果を第２図に示す。なお、ゲルの硬さ及び付着性は
容量100mlの蓋付ビンに40mlの調整卵白を入れ、80℃で
１時間加熱した後、レオナー3350（山電、東京）のテク
スチュアモードにより測定した。この図から透明ゲルを
形成する。pH２からpH４の領域で、硬さ及び付着性のピ
ークをもつゲルが得られることが判った。Example 1 After stirring fresh egg white at room temperature for 1 hour without foaming,
Dialysis was performed against 50 volumes. The external solution was changed 3 times every 3 hours. The final dialysis was performed for 10 hours. Egg white after dialysis 15
Centrifugation was carried out at 000 rpm (20000xg) for 10 minutes, and adjusted egg white was obtained in the supernatant. The pH of this adjusted egg white is adjusted with HC1 or NaOH.
The mixture was adjusted to 1 to 12, placed in a test tube for measuring turbidity having a diameter of 1 cm, and heated at 80 ° C. for 1 hour. After cooling with running water (22 ° C.) for 1 hour, the absorbance at 600 nm was measured with a spectrophotometer, and this absorbance was taken as the turbidity. The relationship of turbidity at each pH is as shown in FIG. Absorbance of 0.2 or less was completely transparent, 0.1 or less was almost transparent, and 2.0 or less was semitransparent. As is clear from FIG. 1, this adjusted egg white is completely transparent at pH 2.0 to 3.0, translucent at pH 4.0, almost transparent at pH 10, and pH 1
In 1 and 12, it was completely transparent. FIG. 2 shows the results of examining the gel strength (hardness) and the adhesiveness of the adjusted egg white heated at each pH. The hardness and adhesiveness of the gel were measured by placing 40 ml of the adjusted egg white in a lidded bottle having a capacity of 100 ml, heating the mixture at 80 ° C. for 1 hour, and then using Leoner 3350 (Yamaden, Tokyo) in the texture mode. A transparent gel is formed from this figure. It was found that a gel having hardness and adhesiveness peaks was obtained in the pH range of 2 to 4.
この発明の調整卵白は加熱によっても透明かつ溶液状を
保持し或いは透明なゲルを形成するものであるから食品
はもとより化粧品、医薬品等の原料として広く利用でき
る。また、この調整卵白は卵白を水へ透析或いは希釈し
た後生じた沈澱を除去するという極めて簡単な方法によ
り製造されるので、経済性が優れ、しかも調整卵白自体
のタンパク質の組成比も原料卵白のそれと殆んど変わら
ないことから栄養的にも優れたものである。Since the adjusted egg white of the present invention retains a transparent and solution state or forms a transparent gel even when heated, it can be widely used as a raw material for not only foods but also cosmetics, pharmaceuticals and the like. Further, this adjusted egg white is produced by an extremely simple method of dialysis or diluting the egg white with water and removing the resulting precipitate, so that it is economical and the composition ratio of the protein of the adjusted egg white itself is It is also nutritionally superior because it is almost the same.
第１図は加熱した調整卵白（水に透析）のpHと濁度との
関係、第２図は加熱した調整卵白のpHとゲル強度の関係
を示す。FIG. 1 shows the relationship between pH and turbidity of heated adjusted egg white (dialysis against water), and FIG. 2 shows the relationship between pH of heated adjusted egg white and gel strength.
Claims (2)
を下げ、生ずる沈澱を除いて、pHを２〜４に調整して得
た調整卵白。1. An adjusted egg white obtained by dialyzing egg white against water to reduce the ionic strength and removing the resulting precipitate to adjust the pH to 2-4.
を下げ、生ずる沈澱を除いて、pHを２〜４に調整するこ
とを特徴とする調整卵白の製造法。2. A method for producing a regulated egg white, which comprises subjecting the egg white to dialysis against water to reduce the ionic strength, removing the resulting precipitate, and adjusting the pH to 2 to 4.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62053157A JPH062037B2 (en) | 1987-03-10 | 1987-03-10 | Adjusted egg white and its manufacturing method |
| JP5156633A JP2593039B2 (en) | 1987-03-10 | 1993-06-28 | Adjusted egg white and its manufacturing method |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62053157A JPH062037B2 (en) | 1987-03-10 | 1987-03-10 | Adjusted egg white and its manufacturing method |
| JP5156633A JP2593039B2 (en) | 1987-03-10 | 1993-06-28 | Adjusted egg white and its manufacturing method |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5156633A Division JP2593039B2 (en) | 1987-03-10 | 1993-06-28 | Adjusted egg white and its manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63219352A JPS63219352A (en) | 1988-09-13 |
| JPH062037B2 true JPH062037B2 (en) | 1994-01-12 |
Family
ID=26393868
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62053157A Expired - Lifetime JPH062037B2 (en) | 1987-03-10 | 1987-03-10 | Adjusted egg white and its manufacturing method |
| JP5156633A Expired - Lifetime JP2593039B2 (en) | 1987-03-10 | 1993-06-28 | Adjusted egg white and its manufacturing method |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5156633A Expired - Lifetime JP2593039B2 (en) | 1987-03-10 | 1993-06-28 | Adjusted egg white and its manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (2) | JPH062037B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0459566A1 (en) * | 1990-05-29 | 1991-12-04 | Unilever N.V. | Translucent thixotropic hygel |
| EP1627570A1 (en) * | 2004-08-19 | 2006-02-22 | Wageningen Centre for Food Sciences | Egg protein compositions, their preparation and their use for cold or heat gelation |
| JP4535898B2 (en) * | 2005-02-14 | 2010-09-01 | キユーピー株式会社 | Egg white composition and semi-mature heated egg white processed product using the same |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5729270A (en) * | 1980-07-30 | 1982-02-17 | Res Inst For Prod Dev | Preparation of nonheat-coagulable egg white |
| JPS61124356A (en) * | 1984-11-22 | 1986-06-12 | Taiyo Kagaku Kk | Conditioned albumen liquid |
-
1987
- 1987-03-10 JP JP62053157A patent/JPH062037B2/en not_active Expired - Lifetime
-
1993
- 1993-06-28 JP JP5156633A patent/JP2593039B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0638711A (en) | 1994-02-15 |
| JPS63219352A (en) | 1988-09-13 |
| JP2593039B2 (en) | 1997-03-19 |
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