JPS5947590B2 - Processed egg liquid manufacturing method - Google Patents
Processed egg liquid manufacturing methodInfo
- Publication number
- JPS5947590B2 JPS5947590B2 JP53083542A JP8354278A JPS5947590B2 JP S5947590 B2 JPS5947590 B2 JP S5947590B2 JP 53083542 A JP53083542 A JP 53083542A JP 8354278 A JP8354278 A JP 8354278A JP S5947590 B2 JPS5947590 B2 JP S5947590B2
- Authority
- JP
- Japan
- Prior art keywords
- egg
- liquid
- temperature
- egg yolk
- fluid
- 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
Links
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- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】 本発明は加工卵液の製造方法に関する。[Detailed description of the invention] The present invention relates to a method for producing processed egg fluid.
従来から熱変性し難い卵液を製造する方法として、卵液
にプロテアーゼ処理を施して卵を組成するタンパク分子
を小さなものとする方法が知られている。BACKGROUND ART Conventionally, as a method for producing egg liquid that is resistant to heat denaturation, a method is known in which egg liquid is treated with protease to reduce the protein molecules that make up the egg.
この方法の場合卵液は、そのタンパク分子をプロテアー
ゼにより小さく分解すればする程後の加熱のときに熱変
性し難くなり、加熱による変性凝固を嫌う液状食品の製
造用原料のひとつとして添加使用するのに一層適するこ
とになる。In this method, the more the protein molecules in the egg liquid are broken down into smaller pieces by protease, the more difficult it is to be thermally denatured during subsequent heating, and the egg liquid is used as one of the raw materials for manufacturing liquid foods that do not like denaturation and coagulation due to heating. It will be more suitable for
しかしタンパク分子の分解が進むにつれて生じるペプタ
イドにより苦味が発生するので、その苦味が発生しない
範囲で分解を止める場合には、熱変性し難くなる程度も
わずかとなる。However, as the decomposition of protein molecules progresses, the peptides produced generate a bitter taste, so if the decomposition is stopped within a range where the bitter taste is not generated, the degree of difficulty in thermal denaturation will be minimal.
本発明の目的は、苦味の発生を殆んど生じないように止
めた場合に、従来法よりも一段と熱変性のし難い加工卵
液の製造方法を提供することである。An object of the present invention is to provide a method for producing processed egg fluid that is much more difficult to heat denature than conventional methods when the generation of bitterness is almost completely suppressed.
本発明者は、上記目的を達するべく種々検討している際
に、プロテアーゼにより卵液を処理する前に予め卵液に
軽度の熱変性を与えておいてはどうかと思いつき、よう
やくにして本発明に到達したのである。While conducting various studies to achieve the above object, the present inventor came up with the idea of subjecting egg fluid to slight heat denaturation before treating it with protease, and finally, the present invention was developed. It was reached.
すなわち、本発明は、卵黄を含有する卵液を、全体が流
動性を失なわない範囲で一定時間熱変性酸温度に保持し
たのち、定法通りプロテアーゼ処理を施すことを特徴と
するものである。That is, the present invention is characterized in that the egg fluid containing egg yolk is maintained at a heat-denatured acid temperature for a certain period of time within a range that does not lose its fluidity as a whole, and then subjected to protease treatment according to a conventional method.
以下、本発明の詳細な説明する。The present invention will be explained in detail below.
本発明で卵黄を含有する卵液とは卵液であってそれが卵
黄を含有するものをいい、代表的なものとしては卵黄液
、全卵液、さらに卵黄液と卵白液とを全卵液となる比率
以外の比率で種々混合した混合卵液があげられる。In the present invention, egg fluid containing egg yolk refers to egg fluid that contains egg yolk, and typical examples include egg yolk fluid, whole egg fluid, and whole egg fluid that includes egg yolk fluid and egg white fluid. Examples include mixed egg liquids that are mixed at various ratios other than the following ratios.
この代表的なものとして例示した卵液は割卵して得られ
る天然のま・のものを指すが、それらを加工して固形分
の濃度をそれら天然のま・のものより本発明の目的を損
わない範囲で変更したもの、さらに卵以外の原料を同じ
く本発明の目的を損わない範囲で若干添加したものも本
発明の卵液に含む。The egg fluid exemplified as a representative example refers to natural raw material obtained by breaking eggs, but it is processed to lower the solid content concentration for the purpose of the present invention than that of the natural raw material. The egg liquid of the present invention includes those in which changes are made within a range that does not impair the purpose of the present invention, and those in which a small amount of raw materials other than eggs are added within a range that does not impair the purpose of the present invention.
卵黄を含有する卵液としたのは卵黄を含有しない卵液つ
まり卵白液には本発明の効果が及ばないからである。The reason for using the egg liquid containing egg yolk is that the effect of the present invention is not applicable to egg liquid that does not contain egg yolk, that is, egg white liquid.
したがって卵液生卵黄の含有される割合は、卵黄と卵白
との比でおきかえて説明すれば、卵白に対する卵黄の割
合が固形分比で卵白10部に対し、卵黄1部以上とする
のが望ましい。Therefore, the ratio of raw egg yolk contained in egg liquid can be explained in terms of the ratio of egg yolk to egg white, and it is desirable that the ratio of egg yolk to egg white is at least 1 part of egg yolk to 10 parts of egg white in terms of solid content. .
なお卵液は乾燥卵を水戻しして得るものでもさしつかえ
ない。Note that the egg liquid obtained by rehydrating dried eggs may also be used.
本発明では上記した卵黄を含有する卵液を全体が流動性
を失なわない範囲で一定時間熱変性酸温度に保持する。In the present invention, the egg fluid containing the above-mentioned egg yolk is maintained at a heat-denatured acid temperature for a certain period of time within a range that does not lose its fluidity as a whole.
熱変性域温度とは卵液の粘度が加熱変性により少しづつ
増加する場合の温度をいい、卵液の種類によって当然に
異るものであるが、一般的にはその卵液の殺菌温度(変
性をしないように液状のま・殺菌する温度)を越えた温
度をいう。Thermal denaturation range temperature refers to the temperature at which the viscosity of egg fluid increases little by little due to heat denaturation.It naturally differs depending on the type of egg fluid, but it is generally the sterilization temperature (denaturation temperature) of the egg fluid. This refers to the temperature that exceeds the temperature at which the liquid remains and sterilizes to prevent it from sterilizing.
例えば卵黄液の場合であれば、殺菌温度が60〜63℃
であるので、約65℃以」二、好ましくは67〜71’
C位、全卵液の場合も卵黄液の場合とはパ同じで・ある
。For example, in the case of egg yolk liquid, the sterilization temperature is 60-63℃.
Therefore, the temperature is about 65°C or higher, preferably 67 to 71°C.
C. The case with whole egg liquid is the same as the case with egg yolk liquid.
熱変性域温度に保持する時間は、その温度が高目であれ
ば公立か目に、低目であれば長目にすることができるが
、卵液の全体が流動性を失わない範囲に止める必要があ
る。The time to maintain the temperature in the heat denaturation range can be increased if the temperature is high, or longer if the temperature is low, but keep it within a range where the entire egg mixture does not lose its fluidity. There is a need.
これは全体が流動性を失ない、例えば凝固したゼリーの
ようにかたまると次工程でプロテアーゼを均一に作用さ
せることができなくなるからである。This is because if the entire product does not lose its fluidity and becomes agglomerated like coagulated jelly, the protease will not be able to act uniformly in the next step.
前記した熱変性域温度の上限についても同様のことがい
える。The same can be said about the upper limit of the heat denaturation range temperature described above.
保持の時間は、最終的にはプロテアーゼ処理を施した後
の卵液が熱変性し難くなる程度を兄ながら卵液の種類に
より、また熱変性域温度の高低に応じ適宜定めればよい
。The holding time may be determined as appropriate depending on the type of egg fluid and the temperature in the heat denaturation range to determine the extent to which the egg fluid becomes difficult to heat denature after the protease treatment.
通常割卵分離して得られる卵黄液の場合であれば、その
粘度が加熱前に約60c、 p、であるが、それが加熱
により加熱前の約3〜30倍となり、さらに約2000
c、 p、をこえない位をひとつの目安とすればよい。In the case of the egg yolk liquid obtained by separating the eggs, the viscosity is approximately 60 c,p before heating, but when heated, the viscosity becomes approximately 3 to 30 times that before heating, and the viscosity increases to approximately 2,000 c,p.
A good guideline is to not exceed c or p.
加熱前の粘度が約60c、 p、の卵黄液を1.熱変性
域温度67℃に5〜10分間位保持するとその粘度は約
480〜1300c、 p、となる。1. Egg yolk liquid with a viscosity of about 60 c, p before heating. When maintained at a heat denaturation temperature of 67° C. for about 5 to 10 minutes, the viscosity becomes approximately 480 to 1300 c.p.
全卵液の場合についてもその条件は卵黄液の場合とはパ
同様でよい。In the case of whole egg liquid, the conditions may be the same as in the case of egg yolk liquid.
卵白液の有無による差つまり、影響が生じ難いのは卵黄
液が共存することにより卵白液の作用が抑制されるから
のようである。The reason why there is no difference in the presence or absence of egg white liquid, that is, there is little effect, seems to be because the coexistence of egg yolk liquid suppresses the action of egg white liquid.
このように卵黄を含有する卵液を全体が流動性を失わな
い範囲で一定時間保持したのち、定法通りプロテアーゼ
処理を施す。After the egg fluid containing the egg yolk is maintained for a certain period of time without losing its fluidity as a whole, it is treated with protease according to a standard method.
用いるプロテアーゼの種類・処理濃度・処理温度・処理
時間等は、卵液の種類に応じ、苦味が殆んど発生しない
範囲にお・いて適宜定めればよい。The type of protease used, treatment concentration, treatment temperature, treatment time, etc. may be determined as appropriate depending on the type of egg fluid and within a range where bitterness is hardly generated.
一般的には卵液の殺菌温度より低い温度の下で、しかも
短時間に処理を終了したい場合には温度を高目とし、処
理濃度も高目として、その処理を行う。Generally, the treatment is carried out at a temperature lower than the sterilization temperature of the egg liquid, and if it is desired to complete the treatment in a short time, the temperature is set higher and the treatment concentration is also set higher.
通常割卵分離して得られる卵黄液の場合について一例を
あげれば、プロテアーゼ(中性プロテアーゼ)の処理濃
度を0.01.〜0.05%どした場合、処理温度50
〜55℃、処理時間16〜24時間である。For example, in the case of egg yolk liquid obtained by separating eggs, the treatment concentration of protease (neutral protease) is 0.01. ~0.05%, treatment temperature 50
-55°C, treatment time 16-24 hours.
処理濃度をより高めた場合には、処理温度を下げるか処
理時間を短かくすることになる。When the treatment concentration is increased, the treatment temperature must be lowered or the treatment time must be shortened.
以下、本発明の効果を表わす試1験例、および実施例を
記す。Below, a test example and an example showing the effects of the present invention will be described.
試験例
割卵分離して得た卵黄液を表記載の通りの熱変性域温度
に所定時間保持したのち、その品温を55℃に下げ、中
性プロテアーゼ(大野製薬(掬製「アマノP−3J)を
0.01%添加し、20時間処理(保持)した。Test Example After the egg yolk liquid obtained by separating the broken eggs was kept at the temperature in the heat denaturation range for a predetermined period of time as described in the table, the temperature was lowered to 55°C, and neutral protease (Amano P- 3J) was added at 0.01% and treated (held) for 20 hours.
同処理後に一旦品温を40℃に下げ、その処理済み卵黄
液についてブラベンダー社製アミログラフに上り品温上
昇に伴う粘度を測定し、熱変性のし難さを調べて表記載
の結果を得た。After the same treatment, the temperature of the product was lowered to 40℃, and the treated egg yolk liquid was put on a Brabender Amylograph to measure the viscosity as the product temperature rose, and the difficulty of thermal denaturation was examined to obtain the results listed in the table. Ta.
対照として卵黄液を熱変性域温度にさらさないでプロテ
アーゼ処理だけを55℃において上記と同様に施し、同
様に測定しその結果も併記した。As a control, the egg yolk liquid was not exposed to the temperature in the heat denaturation range, but only the protease treatment was performed at 55°C in the same manner as above, and the results were also measured in the same manner.
この表から卵黄液をその液が流動性を失わない範囲で一
定時間熱変性酸温度に保持してからプロテアーゼ処理を
施したものは、未処理の対照に比べ同程度の粘度上昇が
一段と高い温度で起ることすなわち熱変性が一段とし難
くなっていることが理解される。This table shows that when the egg yolk liquid is kept at a heat-denatured acid temperature for a certain period of time without losing its fluidity and then treated with protease, the same level of viscosity increase occurs at a higher temperature than the untreated control. It is understood that thermal denaturation is becoming even more difficult.
なお対照も含めてプロテアーゼ処理を施した後の卵黄液
は苦味が殆んど感じられなかった。In addition, the egg yolk liquid after the protease treatment, including the control, had almost no bitter taste.
また上記の卵黄液を、全卵液(割卵して得られた卵液の
全体を均一にしたもの)または混合卵液(割卵して得ら
れた卵白液と卵黄液とを2:■比で混合した卵液、固形
分比で卵白:卵黄:10:1)にかえて他は上記の卵黄
液についてと同じ条件で熱変性域温度保持処理およびプ
ロテアーゼ処理を施した場合についても試験してみたが
、その結果は上記卵黄液の場合とはパ同様であった。In addition, the above egg yolk liquid can be mixed into whole egg liquid (the whole egg liquid obtained by breaking the egg is made homogeneous) or mixed egg liquid (the egg white liquid obtained by breaking the egg and the egg yolk liquid in a ratio of 2:■ Tests were also conducted on a case in which heat denaturation range temperature holding treatment and protease treatment were performed under the same conditions as for the egg yolk liquid above, except for using egg liquid mixed at a ratio of 10:1 (solid content ratio: egg white: egg yolk: 10:1). However, the results were similar to those for the egg yolk liquid mentioned above.
以」−のべたように、本発明によれば製された加工卵液
は苦味も殆んど感じられず、しかも従来法により製され
たものに比べ熱変性が一段とし難くなっているので、加
熱して製造ししかも加熱の際の熟による凝固を嫌う食品
の原料として従来よりもより広範囲に用いることができ
る等種々の効果がある。As mentioned above, the processed egg liquid produced according to the present invention has almost no bitter taste, and is even more difficult to thermally denature than those produced by conventional methods. It has various effects, such as being able to be used more widely than before as a raw material for foods that are manufactured by heating and do not want to coagulate due to ripening during heating.
実施例 1
割卵分離して得た卵黄液1pを69℃に7分間保持した
ところ液の粘度が1605c、 p、になった。Example 1 When 1 p of egg yolk liquid obtained by separating broken eggs was held at 69° C. for 7 minutes, the viscosity of the liquid became 1605 c.p.
この卵黄液の温度を55℃に下げてから同液に中性プロ
テアーゼ(長瀬産業(掬製「ブナチームAP」) 0.
02%を添加し18時間プロテアーゼ処理を施して加工
卵液を製造した。After lowering the temperature of this egg yolk liquid to 55°C, add 0.0% neutral protease (Nagase Sangyo Co., Ltd., "Buna Team AP") to the same liquid.
02% was added and treated with protease for 18 hours to produce processed egg fluid.
実施例 2
割卵分離して得た全卵液1pを70℃に8分間保持した
ところ粘度が2000c、 p、になった。Example 2 When 1 p of whole egg liquid obtained by separating broken eggs was held at 70° C. for 8 minutes, the viscosity became 2000 c.p.
この全卵液の温度を55℃に下げてから同液に中性プロ
テアーゼ(長瀬産業(掬製「ブナチームAP、) 0.
03%を添加し16時間プロテアーゼ処理を施して加工
卵液を製造した。After lowering the temperature of this whole egg liquid to 55°C, add 0.0% neutral protease (manufactured by Nagase Sangyo Co., Ltd., "Buna Team AP,") to the same liquid.
A processed egg liquid was prepared by adding 0.3% and performing protease treatment for 16 hours.
実施例 3
割卵分離して得た卵黄液と卯臼液とを同量づつ混合した
混合卵液1pを67℃に10分間保持したところ粘度が
1400c、 p、になった。Example 3 When 1 p of mixed egg liquid, which was prepared by mixing equal amounts of egg yolk liquid obtained by separating broken eggs and mortar liquid, was kept at 67°C for 10 minutes, the viscosity became 1400 c.p.
この混合卵液の温度を50℃に下げてから同液に中性プ
ロテアギ(試1験例で用いたものと同じ)0.2%を添
加し6時間プロテアーゼ処理を施して加工卵液を製造し
た。After lowering the temperature of this mixed egg liquid to 50°C, 0.2% of neutral proteagi (same as that used in Test 1) was added to the same liquid, and protease treatment was performed for 6 hours to produce processed egg liquid. did.
なお・実施例1〜3のいずれも苦味の発生は殆んど見ら
れなかった。In addition, almost no bitter taste was observed in any of Examples 1 to 3.
Claims (1)
囲で一定時間熱変性酸温度に保持したのち、定法通りプ
ロテアーゼ処理を施すことを特徴とする加工卵液の製造
方法。 2一定時間熱変性酸温度に保持したのちの卵液の粘度が
約200〜2000 c、 p、である特許請求の範囲
第1項記載の加工卵液の製造方法。[Claims] 1. Processed egg fluid, which is characterized in that the egg fluid containing egg yolk is maintained at a heat-denaturing acid temperature for a certain period of time without losing its fluidity, and then subjected to protease treatment according to a standard method. Production method. 2. The method for producing processed egg fluid according to claim 1, wherein the egg fluid has a viscosity of about 200 to 2000 c,p after being maintained at a heat-denatured acid temperature for a certain period of time.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP53083542A JPS5947590B2 (en) | 1978-07-11 | 1978-07-11 | Processed egg liquid manufacturing method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP53083542A JPS5947590B2 (en) | 1978-07-11 | 1978-07-11 | Processed egg liquid manufacturing method |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5513005A JPS5513005A (en) | 1980-01-29 |
JPS5947590B2 true JPS5947590B2 (en) | 1984-11-20 |
Family
ID=13805387
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP53083542A Expired JPS5947590B2 (en) | 1978-07-11 | 1978-07-11 | Processed egg liquid manufacturing method |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5947590B2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0326066Y2 (en) * | 1985-11-19 | 1991-06-05 |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20030000748A (en) * | 2001-06-27 | 2003-01-06 | (주)바이오벤 | Nonthermal Pasteurization Method of Egg York Protein |
-
1978
- 1978-07-11 JP JP53083542A patent/JPS5947590B2/en not_active Expired
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0326066Y2 (en) * | 1985-11-19 | 1991-06-05 |
Also Published As
Publication number | Publication date |
---|---|
JPS5513005A (en) | 1980-01-29 |
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