JPS5953011B2 - Method for producing sterilized egg fluid - Google Patents
Method for producing sterilized egg fluidInfo
- Publication number
- JPS5953011B2 JPS5953011B2 JP54134251A JP13425179A JPS5953011B2 JP S5953011 B2 JPS5953011 B2 JP S5953011B2 JP 54134251 A JP54134251 A JP 54134251A JP 13425179 A JP13425179 A JP 13425179A JP S5953011 B2 JPS5953011 B2 JP S5953011B2
- Authority
- JP
- Japan
- Prior art keywords
- egg
- ratio
- liquid
- yolk
- value
- 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
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Description
【発明の詳細な説明】
本発明は滅菌された全卵、卵白、卵黄またはこれらの任
意の割合の混合物(以下特にことわりのない限り、これ
らを卵液と記載する)の製造法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing sterilized whole eggs, egg whites, egg yolks, or mixtures thereof in arbitrary proportions (hereinafter referred to as egg fluid unless otherwise specified).
通常、加工部には全卵、卵白及び卵黄の3種類が存在し
、その加工の方法により更に生液卵、乾燥卵、凍結卵に
分類される。Generally, there are three types of eggs in the processing department: whole eggs, egg whites, and egg yolks, and depending on the method of processing, eggs are further classified into liquid eggs, dried eggs, and frozen eggs.
そして、古くから加工部は製パン業者、製菓業者、食肉
加工業者、水産練製品製造業者、マヨネーズ製造業者な
どに広く利用されている。Since ancient times, processing units have been widely used by bakers, confectioners, meat processors, seafood paste manufacturers, mayonnaise manufacturers, and the like.
割卵されていない殻付卵そのものと異なり、加工部は使
用に便利で労働力を軽減でき、製造工程の自動化に適し
ているなどの利用があるためその需要は近年特に増加の
一途をたどっている。Unlike shell eggs that have not been broken, the processing department is convenient to use, reduces labor, and is suitable for automating the manufacturing process, so the demand for them has been increasing particularly in recent years. There is.
しかしながら、加工部は殻付卵と比較して以下に述べる
如く品質上必ずしも優れてはおらず、品質面での改良が
特に要望されている。However, compared to shell eggs, processed parts are not necessarily superior in quality as described below, and improvements in quality are particularly desired.
前記した加工部の内、乾燥卵は保存中に起泡性の低下、
褐変等の色調の変化等の品質の劣化等が認められ、満足
な製品は未だ製造されていない。Among the above-mentioned processing parts, dried eggs suffer from a decrease in foaming properties during storage,
Deterioration of quality such as changes in color tone such as browning has been observed, and a satisfactory product has not yet been manufactured.
また、凍結卵は保存中の保管費用を無視すればかなり長
期にわたり安定して品質を保持できるが、しかしその使
用にあたって、流水中または室温で長期にわたって解凍
しなければならない(例えば10kgの包装品では解凍
に2日も要する)。Additionally, frozen eggs can maintain their quality stably for a fairly long period of time if storage costs during storage are ignored. It takes two days to thaw).
しかも、未殺菌凍結卵では変質の危険を伴なうという大
きな欠点を有する。Moreover, unpasteurized frozen eggs have a major drawback in that they are accompanied by a risk of deterioration.
一方、生液卵の低温殺菌はわが国、米国及び英国等でそ
れぞれ実施されている。On the other hand, pasteurization of raw liquid eggs is carried out in Japan, the United States, the United Kingdom, and other countries.
そして、卵液の殺菌方法として知られている方法は、次
の通りである。A known method for sterilizing egg fluid is as follows.
まず、卵白の殺菌方法として、米国特許第356198
0号明細書には、卵白にアルカリポリホスフェートとC
aまたはZnイオンを添加し、51.7〜62.8℃で
0.5〜10分間加熱する低温殺菌方法が記載されてい
る。First, as a method for sterilizing egg whites, US Patent No. 356198
Specification No. 0 states that egg white contains alkaline polyphosphate and C.
A pasteurization method is described in which a or Zn ions are added and heated at 51.7 to 62.8°C for 0.5 to 10 minutes.
また、特公昭46−34180号公報には卵白に一定量
のアルカリポリホスフェートを添加し、更にアルカリ性
物質で該卵白のpHを8.0から10.0までの間に調
整した後、51.7〜57.2℃で0.5〜10分間加
熱する卵白の低温殺菌方法が記載されている。In addition, Japanese Patent Publication No. 46-34180 discloses that after adding a certain amount of alkaline polyphosphate to egg white and adjusting the pH of the egg white between 8.0 and 10.0 with an alkaline substance, the pH of the egg white is adjusted to 51.7. A method is described for pasteurizing egg whites by heating at ~57.2°C for 0.5 to 10 minutes.
また、特公昭46−34181号公報にはアルカリ薬剤
で1然のpHより約0.5から1.5単位上昇させ該卵
白を約54.4℃で0.5〜5分間加熱し、天然カタラ
ーゼを破壊した後、該卵白に一定量の過酸化水素を添加
し、該卵白を再加熱して低温殺菌する卵白の低温殺菌法
が記載されている。In addition, Japanese Patent Publication No. 46-34181 discloses that the egg white is raised by about 0.5 to 1.5 units above the natural pH using an alkaline chemical, heated at about 54.4°C for 0.5 to 5 minutes, and natural catalase is extracted. A method for pasteurizing egg whites is described in which after destroying the egg whites, a certain amount of hydrogen peroxide is added to the egg whites and the egg whites are reheated and pasteurized.
しかし、これらの発明には卵白液の超高温における滅菌
方法については何ら記載されていない。However, these inventions do not describe any methods for sterilizing egg white liquid at ultra-high temperatures.
また、仮りにこれらの方法と同様に調製した薬剤を含有
する卵白を超高温で滅菌したとしても卵白蛋白質が完全
に凝固し7、滅菌製品を得ることはできない。Further, even if egg white containing a drug prepared in the same manner as in these methods is sterilized at ultra-high temperature, the egg white protein will be completely coagulated7, making it impossible to obtain a sterilized product.
更に、特開昭52−108056号公報には卵白の蛋白
換算で濃度が1.5重量%以下の卵白の希釈液または粉
末卵白の希薄溶液のpHを9以上に調整し、たかだか8
0℃で10分間保持して殺菌処理した後、該希釈液また
は希薄溶液を中性付近に中和する飲料用卵白の製造法が
記載されている。Furthermore, JP-A-52-108056 discloses that the pH of a dilute solution of egg white or powdered egg white having a concentration of 1.5% by weight or less in terms of egg white protein is adjusted to 9 or higher, and the pH is adjusted to 8 or more.
A method for producing egg white for drinking purposes is described in which the diluted solution or diluted solution is neutralized to near neutrality after being sterilized by holding at 0° C. for 10 minutes.
この発明は殺菌された透明な飲料用卵液を製造すること
を目的としているので、卵白液中の卵白濃度が蛋白換算
で1.5重量%以下と低く、かつ殺菌後卵白液のpHを
中性付近に調整することを必須の要件としており、滅菌
された長期保存可能な卵白液の製造法ではない。The purpose of this invention is to produce a sterilized and transparent egg liquid for drinking, so that the egg white concentration in the egg white liquid is as low as 1.5% by weight or less in terms of protein, and the pH of the egg white liquid after sterilization is maintained. It is not a method for producing sterilized egg white liquid that can be stored for a long period of time, as it requires adjustment to a similar level.
従ってこの発明は、滅菌されたあらゆる卵白濃度の卵白
希釈液または卵黄を含有する滅菌された卵白希釈液の製
造法について何ら言及あるいは示唆を与えていない。Therefore, this invention makes no mention or suggestion of a method for producing a sterilized diluted egg white solution of any concentration of albumen or a sterilized diluted egg white solution containing egg yolk.
一方、全卵または卵白と卵黄との混合液の加熱処理方法
としては、次の2つの方法がある。On the other hand, there are the following two methods for heat treating whole eggs or a mixture of egg white and egg yolk.
卵白と卵黄の均一混合液(全卵)に対する加熱殺菌方法
として、西ドイツ特許第1816896号明細書には、
全卵に2価金属イオン及びまたはアルカリポリホスフェ
ートを加え、更にアルカリ剤を添加し、元のpH値より
0.5〜2.5高いpH値に調整した後、その混合液を
51.5〜63.0℃で0.5〜10.0分間低温殺菌
する方法が記載されている。West German Patent No. 1816896 describes a heat sterilization method for a uniform mixture of egg whites and egg yolks (whole eggs).
Divalent metal ions and/or alkali polyphosphate are added to whole eggs, and an alkaline agent is added to adjust the pH value to 0.5 to 2.5 higher than the original pH value, and then the mixed liquid is adjusted to a pH value of 51.5 to 2.5. A method of pasteurizing at 63.0° C. for 0.5 to 10.0 minutes is described.
この発明においても卵液を滅菌処理することは何ら言及
されていない。Also in this invention, there is no mention of sterilizing the egg fluid.
しかも、この発明における如く金属イオン及びまたはリ
ン酸塩を添加し、更にpH値を高めても、その卵液を超
高温滅菌処理した場合、蛋白質が完全に凝固し、滅菌製
品を得ることはできない。Moreover, even if metal ions and/or phosphates are added and the pH value is further increased as in the present invention, when the egg fluid is subjected to ultra-high temperature sterilization, the protein will completely coagulate, making it impossible to obtain a sterile product. .
また、オランダ特許第71791号明細書には、蛋白質
の凝固なく卵製品の腐敗の原因となる微生物を死滅させ
るために卵白、卵黄またはそれらの混合物にNH3を添
加し、それらのpHを9から12に高めた後、40〜5
5℃の温度で低温殺菌し、更に噴霧乾燥することにより
添加したNH3を除去して粉末製品を製造する方法が記
載されている。Additionally, Dutch Patent No. 71791 discloses that NH3 is added to egg whites, egg yolks or a mixture thereof to increase their pH from 9 to 12 in order to kill microorganisms that cause spoilage of egg products without coagulation of proteins. After increasing to 40-5
A method is described for producing a powder product by pasteurization at a temperature of 5° C. and further removal of added NH3 by spray drying.
しかしながら、この発明においても、卵白、卵黄または
それらの混合物が希釈されていないのでNH3でpH値
を高めた溶液を滅菌処理した場合、蛋白質が凝固し所望
の製品は得られない。However, even in this invention, since egg white, egg yolk, or a mixture thereof is not diluted, when a solution whose pH value is increased with NH3 is sterilized, the protein coagulates and the desired product cannot be obtained.
仮りに上記の卵液が希釈されたとしても添加されるNH
3の異臭により満足する滅菌卵液は得られない。Even if the above egg solution is diluted, the added NH
Satisfactory sterilized egg liquid could not be obtained due to the off-flavor in step 3.
以上記載した如く、公知の方法においては卵液をそのま
ま、または種々の薬剤等を加え、熱に不安定な卵白や卵
黄の蛋白質が凝固しない温度で、かつサルモネラ属等の
有害細菌を殺菌するに足る温度で低温殺菌するものであ
る。As described above, in known methods, egg fluid is used as it is or with the addition of various chemicals, etc., at a temperature that does not coagulate the heat-labile proteins of egg white and egg yolk, and at a temperature that is sufficient to kill harmful bacteria such as Salmonella spp. It is pasteurized at a sufficient temperature.
しかしながら、低温殺菌では卵液中に耐熱性細菌が存在
する場合、比較的多量の細菌が生残するという食品衛生
上重大な欠点を有している。However, pasteurization has a serious drawback in terms of food hygiene, in that if heat-resistant bacteria are present in the egg fluid, a relatively large amount of bacteria survives.
この問題を解決し、滅菌卵液を製造しようとした試みは
従来性なわれていない。No previous attempts have been made to solve this problem and produce sterile egg fluid.
この課題を解決することが困難であり、実施されなかっ
た最大の理由は、卵白、卵黄中の蛋白質の多くが熱に不
安定であり、熱を加えれば加えるほど蛋白質の凝固が進
行することによるものである。The main reason why it was difficult to solve this problem and why it was not implemented is that many of the proteins in egg whites and egg yolks are unstable to heat, and the more heat is applied, the more the proteins coagulate. It is something.
従って、従来の常識では高温で加熱殺菌することさえも
側底できないものと考えられていた。Therefore, according to conventional wisdom, even heat sterilization at high temperatures was considered impossible.
本発明者らは上記課題を解決するために研究を行ない、
滅菌処理中の卵液の凝固を防止するため、卵液に水を加
えて一定濃度以下に希釈した混合液をそのままか、ある
いは混合液の濃度と組成から特定される数値以上に該混
合液のpHを調整し、超高温で瞬間加熱して滅菌するこ
とにより、滅菌卵液を製造し得ることを見出した。The present inventors conducted research to solve the above problems,
In order to prevent egg fluid from coagulating during sterilization, a mixture of egg fluid that has been diluted to a certain concentration by adding water may be used as is, or the mixture may be diluted to a value higher than the value determined from the concentration and composition of the mixed fluid. It has been found that sterilized egg fluid can be produced by adjusting the pH and sterilizing it by instantaneous heating at an ultra-high temperature.
本発明の目的は、常温で長期間保存が可能であり、かつ
保存による品質の劣化を生じない滅菌された卵液及びそ
の製造法を提供するにある。An object of the present invention is to provide a sterilized egg fluid that can be stored at room temperature for a long period of time and that does not deteriorate in quality due to storage, and a method for producing the same.
本発明の他の目的は、蛋白質の凝固及び異臭のない滅菌
された卵液及びその製造法を提供するにある。Another object of the present invention is to provide a sterilized egg fluid that is free from protein coagulation and odor, and a method for producing the same.
本発明は、全卵、卵黄またはそれらの任意の割合の混合
物に水を加え、混合液の重量に対する卵白及びまたは卵
黄の重量の比率(以下卵液比率と記載する)を0.40
または、卵白及びまたは卵黄の重量に対する卵黄の重量
の比率(以下卵黄比率と記載する)から式
%式%(1)
(ただし、上式においてXは水を加え調製されるべき混
合液の卵液比率、2は卵黄比率であって0から1.0ま
での数を示す)
により算出される値のいずれか小さい値以下に調整し、
該混合液にアルカリ剤の水溶液を加え、該混合液のpH
を、卵液比率及び卵黄比率とから弐Y= (−798,
3845z2+794.1794z−100,7041
) x3+ (384,8799z2−337.248
3z +48.5444 ) x2十(−42,528
2z2+ 25.3791z −4,1614) X
十(−〇、 4150z2+ 3.3689z +7.
4850) ・・・・・・・・・(2)(た
だし、上式においてyは該混合液の調整されるべき最小
のpH,x及び2は前記式のただし書きと同一)
から算出される数値以上であって11.0以下に調整し
、均一に攪拌混合し、次いで115℃以上の温度で1秒
以上保持して滅菌することを特徴とする滅菌卵液の製造
法である。In the present invention, water is added to whole eggs, egg yolks, or a mixture thereof in arbitrary proportions, and the ratio of the weight of egg whites and/or egg yolks to the weight of the mixed liquid (hereinafter referred to as egg liquid ratio) is 0.40.
Or, from the ratio of the weight of egg yolk to the weight of egg white and/or egg yolk (hereinafter referred to as egg yolk ratio), the formula % formula % (1) (However, in the above formula, X is the egg liquid of the mixed liquid to be prepared by adding water. ratio, 2 is the egg yolk ratio and indicates a number from 0 to 1.0) Adjust to the smaller value or less of the value calculated by
Add an aqueous solution of an alkaline agent to the mixture to adjust the pH of the mixture.
From the egg liquid ratio and the egg yolk ratio, 2Y= (-798,
3845z2+794.1794z-100,7041
) x3+ (384,8799z2-337.248
3z +48.5444) x2 ten (-42,528
2z2+ 25.3791z -4,1614)
Ten (-〇, 4150z2+ 3.3689z +7.
4850) ...... (2) (However, in the above formula, y is the minimum pH to be adjusted of the mixed liquid, x and 2 are the same as the proviso of the above formula) This is a method for producing sterilized egg fluid, which is characterized in that the egg fluid is adjusted to 11.0 or less, stirred and mixed uniformly, and then sterilized by holding at a temperature of 115° C. or higher for 1 second or more.
次に、本発明の方法を工程順に詳述する。Next, the method of the present invention will be explained in detail in order of steps.
(I)卵液の調製及び混合液のpHの調整本発明の方法
に使用する卵液は、常法により洗浄、割卵した全卵、全
卵から分離した卵白、卵黄、またはこの卵白と卵黄を任
意の割合で混合したものである。(I) Preparation of egg fluid and adjustment of pH of mixed solution The egg fluid used in the method of the present invention is a whole egg that has been washed and broken in a conventional manner, an egg white or an egg yolk separated from a whole egg, or this egg white and egg yolk. are mixed in any proportion.
予め低温殺菌処理されていると否とを問わず、市販の凍
結全卵、凍結卵白、凍結卵黄、冷却全卵、冷却卵白、冷
却卵黄を滅菌処理する目的で使用することもできる。It can also be used for the purpose of sterilizing commercially available frozen whole eggs, frozen egg whites, frozen egg yolks, chilled whole eggs, chilled egg whites, and chilled egg yolks, regardless of whether or not they have been pasteurized in advance.
更に全卵に、任意の量の卵白及びまたは卵黄を加えて卵
液を調製してもよい。Furthermore, egg fluid may be prepared by adding any amount of egg white and/or egg yolk to the whole egg.
本発明の方法において、卵液の卵黄比率が0のものは卵
白のみからなる卵液を意味し、卵黄比率が1.0のもの
は卵黄のみからなる卵液を意味し、卵黄比率が0から1
.0までの間の任意の卵黄比率の卵液を使用することが
できる。In the method of the present invention, an egg fluid with an egg yolk ratio of 0 means an egg fluid consisting only of egg whites, an egg yolk ratio of 1.0 means an egg fluid consisting only of egg yolks, and an egg yolk ratio of 0 to 1.0 means an egg fluid consisting only of egg yolks. 1
.. Any egg yolk ratio between 0 and 0 can be used.
これらの卵液(凍結されている製品は解凍後)を必要に
応じ濾過布で濾過し、卵かく等を除去する。If necessary, these egg liquids (after thawing in the case of frozen products) are filtered with a filter cloth to remove egg scraps, etc.
次いで卵液に水を加え、卵液を水で希釈した混合液を調
整する。Next, water is added to the egg liquid to prepare a mixed solution in which the egg liquid is diluted with water.
使用する卵液の卵黄比率が0.35(全卵の卵黄比率と
ほぼ等しい)以下の場合には卵液比率が0.40以下の
任意の卵液比率の混合液を調製できる。When the egg yolk ratio of the egg liquid used is 0.35 or less (approximately equal to the yolk ratio of whole eggs), a mixed liquid with an arbitrary egg liquid ratio of 0.40 or less can be prepared.
しかしながら、卵黄比率(式の2)が0.35を越える
卵液を使用する場合(全卵の卵黄比率よりも卵黄が多い
場合)には混合液の調製に制限がある。However, when using an egg liquid with an egg yolk ratio (Equation 2) exceeding 0.35 (when the yolk is greater than the yolk ratio of whole eggs), there is a limit to the preparation of the mixed liquid.
卵黄比率が0.35を越える場合には、その卵黄比率に
依存して、第1図に例示する直線a2=1.0(または
az=o、sまたはaZ=0.6)、 b、 Cと
曲線d(曲線上では実施可能)により囲まれた範囲内及
びXとyとの関係を示すZ=1.0(または2=0.8
またはZ=0.6)の曲線と曲線dより下の範囲では本
発明の方法を実施できない。When the egg yolk ratio exceeds 0.35, depending on the egg yolk ratio, the straight line a2=1.0 (or az=o, s or aZ=0.6), b, C as illustrated in FIG. Z = 1.0 (or 2 = 0.8, which indicates the relationship between X and y and within the range surrounded by curve d (possible on the curve)
or Z=0.6) and the method of the present invention cannot be carried out in the range below the curve d.
従ってこの比率が0.35を越える卵液では、混合液の
卵液比率(式のX)をこの範囲内に入らないよう予め混
合液を調製する必要がある。Therefore, for egg liquids with this ratio exceeding 0.35, it is necessary to prepare the mixed liquid in advance so that the egg liquid ratio (X in the formula) does not fall within this range.
卵液比率は後述する試験1の結果から導かれた式(1)
から、使用する卵液の卵黄比率により算出され、0.3
5を越える2の値に対するXの臨界点の例を示せば第1
表のとおりである。The egg liquid ratio is calculated using the formula (1) derived from the results of Test 1 described below.
Calculated from the egg yolk ratio of the egg liquid used, 0.3
To give an example of the critical point of X for a value of 2 exceeding 5, the first
As shown in the table.
従って、例えば卵黄比率2が1.0のときには卵液比率
0.25以下の任意の卵液比率の混合液を調製する。Therefore, for example, when the egg yolk ratio 2 is 1.0, a mixed liquid having an arbitrary egg liquid ratio of 0.25 or less is prepared.
例えば卵黄比率が0.7の卵液を使用する場合調製すべ
き混合液の卵液比率Xの上限は式(1)から
X=0,3450XO,72−0,68羽x 0.7
+0.5967÷0.28と算出され、0.28以下の
任意の卵液比率で混合液を調製する。For example, when using an egg liquid with an egg yolk ratio of 0.7, the upper limit of the egg liquid ratio
It is calculated as +0.5967÷0.28, and a mixed liquid is prepared with an arbitrary egg liquid ratio of 0.28 or less.
卵液比率は最終製品の使用目的により任意に選択される
。The egg liquid ratio is arbitrarily selected depending on the intended use of the final product.
卵液比率が小さい混合液は処理量が多くなること、卵液
比率の大きい混合液から製造された滅菌卵液を使用時希
釈できること、卵白のみからなる混合液は卵黄を含む混
合液よりも加熱に対して安定であること、及び卵黄比率
が大きくなるに従って加熱に対して不安定になること等
が試験により確認されているので、卵白のみからなる混
合液では卵液比率を0.20以上、特に望ましくは0.
25以上に調製する。A mixture with a low egg liquid ratio requires a large amount of processing; sterilized egg liquid produced from a mixture with a high egg liquid ratio can be diluted before use; and a mixture consisting only of egg whites requires more heating than a mixture containing egg yolks. It has been confirmed through tests that the egg yolk ratio is stable against heating, and that as the egg yolk ratio increases, it becomes unstable against heating. Particularly preferably 0.
Adjust to 25 or higher.
また、卵黄を含む混合液では卵液比率を0.10〜0.
20の範囲に調製するのが望ましい。In addition, for a mixed liquid containing egg yolk, the egg liquid ratio is 0.10 to 0.
It is desirable to adjust it to a range of 20.
該混合液の卵液比率が0.40を越える場合には滅菌処
理後の混合液の粘度が高くなったり、卵黄比率の如何に
かかわらず加熱による硫化水素臭または青変化が著しく
製品として価値がない。If the egg liquid ratio of the mixed liquid exceeds 0.40, the viscosity of the mixed liquid after sterilization may become high, and regardless of the egg yolk ratio, the hydrogen sulfide odor or blue color change due to heating will be significant, making the product less valuable. do not have.
次に、以上のようにして調製された混合液のpHを所定
の値に調整する。Next, the pH of the liquid mixture prepared as described above is adjusted to a predetermined value.
混合液のpHは卵液中の卵白の量と卵黄の量により著し
く変動する。The pH of the mixed solution varies significantly depending on the amount of egg white and egg yolk in the egg fluid.
例えば、卵白のみからなる卵液(卵黄比率0)のpHは
8.9〜9.8、卵白80%(重量。For example, the pH of an egg fluid consisting only of egg white (yolk ratio: 0) is 8.9 to 9.8, and the egg white is 80% (weight).
以下同じ)、卵黄20%の卵液(卵黄比率0.20)の
pHは7.8〜8.8、卵白50%、卵黄50%の卵液
(卵黄比率0.50)のpHは6.8〜7.8、卵白2
0%、卵黄80%の卵液(卵黄比率0.80)のpHは
6.4〜7.2、そして卵黄のみからなる卵液(卵黄比
率1.0)のpHは6.0〜6.5である。The same applies hereafter), the pH of an egg fluid with 20% egg yolk (yolk ratio 0.20) is 7.8 to 8.8, and the pH of an egg fluid with 50% egg white and 50% egg yolk (yolk ratio 0.50) is 6. 8-7.8, egg white 2
The pH of an egg fluid containing 0% egg yolk and 80% yolk (yolk ratio 0.80) is 6.4-7.2, and the pH of an egg fluid consisting only of egg yolk (yolk ratio 1.0) is 6.0-6. It is 5.
一般に卵の新鮮度または種類により卵黄、卵白のpHが
一定していないから、卵液のpHも変動する。Generally, the pH of egg yolk and egg white is not constant depending on the freshness or type of egg, so the pH of egg fluid also varies.
混合液のpHの調整には、まず第1に混合液のpHを常
法により測定する。To adjust the pH of the mixed solution, first of all, the pH of the mixed solution is measured by a conventional method.
次に混合液は、すでに卵液比率X及び卵黄比率2が決定
されているので、このX及び2を式(2)に代入し計算
することにより、その混合液の調整すべき最小のpHが
算出される。Next, since the egg liquid ratio X and egg yolk ratio 2 have already been determined for the mixed liquid, by substituting X and 2 into equation (2) and calculating, the minimum pH to be adjusted of the mixed liquid can be determined. Calculated.
例えば、卵液比率が0.28であって、卵黄比率が0.
7である混合液の調整すべき最小のpHyは、式(2)
から、
y = (−798,3845x O,72+ 79
4.1794 x O,7−100,7041) x
O,283+(384,8799x O,72−337
,2483X0.7+48.5444) xo、28
2+ (−42,5282xO,72+25,379
1xO,7−4,614) xo、28+ (−0,4
150XO,72+3,3689XO,7+7.485
0)÷9.1
と算出される。For example, the egg liquid ratio is 0.28 and the egg yolk ratio is 0.28.
The minimum pHy that should be adjusted for the mixed liquid with pH 7 is given by the formula (2)
From, y = (-798,3845x O,72+79
4.1794 x O,7-100,7041) x
O, 283 + (384,8799x O, 72-337
,2483X0.7+48.5444)xo,28
2+ (-42,5282xO,72+25,379
1xO,7-4,614) xo,28+ (-0,4
150XO, 72+3,3689XO, 7+7.485
0)÷9.1.
そしてこの算出された値と、測定された値とを比較して
、これらの値が等しいかまたは測定された値が大きい場
合には、混合液のpHを調整しないかまたは測定された
pHの値から11.0までの間の任意の値にアルカリ剤
の水溶液を加えて調整する。Then, compare this calculated value with the measured value, and if these values are equal or the measured value is larger, do not adjust the pH of the mixed solution or change the measured pH value. Adjust the value to any value between 11.0 and 11.0 by adding an aqueous alkaline solution.
一般に、混合液のpHが式(2)により算出されるpH
より高いのは、卵液中の量が70〜80%以上を占める
場合である。Generally, the pH of the mixed solution is calculated by formula (2)
It is higher when the amount in the egg fluid accounts for 70-80% or more.
測定された混合液のpHか、式(2)により算出された
pHより低い場合には、混合液にアルカリ剤水溶液を加
えて式(2)より算出した値以上であり、かつ11.0
以下の範囲内で調整を行なう。If the measured pH of the mixed solution is lower than the pH calculated by formula (2), it is equal to or higher than the value calculated by formula (2) by adding an alkali agent aqueous solution to the mixed solution, and 11.0
Make adjustments within the following range.
混合液のpHが11.0を越える場合、加熱による硫化
水素臭が発生し、商品価値のない製品となる。If the pH of the mixed solution exceeds 11.0, a hydrogen sulfide odor will be generated due to heating, resulting in a product with no commercial value.
pHの調整に使用するアルカリ剤は第3リン酸カリウム
、水酸化ナトリウム等であるが、水酸化ナトリウムの使
用が最も望ましい。Alkaline agents used to adjust the pH include tertiary potassium phosphate, sodium hydroxide, etc., and it is most desirable to use sodium hydroxide.
またアルカリ剤水溶液中のアルカリ剤の濃度は5〜10
%が特に望ましい。In addition, the concentration of the alkaline agent in the alkaline agent aqueous solution is 5 to 10
% is particularly desirable.
(II)滅菌
所定のpHに調整した混合液を超高温滅菌機により滅菌
処理(UHT処理と記載する)を行なう。(II) Sterilization The mixed solution adjusted to a predetermined pH is sterilized using an ultra-high temperature sterilizer (referred to as UHT treatment).
UHT処理に使用する超高温滅菌機は牛乳のUHT処理
に使用されているものであり、プレート等による間接加
熱方式または蒸気吹込みによる直接加熱方式のものであ
る。The ultra-high temperature sterilizer used for UHT processing is the one used for UHT processing of milk, and is an indirect heating method using a plate or the like or a direct heating method using steam blowing.
混合液中の芽胞菌を完全に死滅させるに充分な加熱条件
は、卵液の卵黄比率、混合液の卵液比率及び混合液のp
Hによって異なるが、混合液のpHが低い程高い温度で
長時間加熱する必要があり、少なくとも115℃の温度
で1秒以上の加熱条件、望ましくは130℃で1秒以上
の加熱条件で混合液を滅菌する(試験2参照)。The heating conditions sufficient to completely kill the spore bacteria in the mixture are the egg yolk ratio of the egg fluid, the egg fluid ratio of the mixture, and the p of the mixture.
The lower the pH of the mixture, the longer it is necessary to heat the mixture at a higher temperature, although it varies depending on the H.H. sterilize (see test 2).
以上のようにして滅菌卵液を製造し得る。Sterilized egg fluid can be produced in the manner described above.
このようにして得られた滅菌卵液は常法により冷却され
、滅菌されたタンクに貯蔵され、食品製造用の原料とし
て使用される。The sterilized egg liquid thus obtained is cooled in a conventional manner, stored in a sterilized tank, and used as a raw material for food production.
例えばミルクセーキ、エッグノッグ等の製造において、
すべての成分を混合した後に滅菌することができない場
合、滅菌卵液と滅菌された他の成分とを一定の割合で無
菌的に混合し、滅菌製品を製造することができる。For example, in the production of milkshakes, eggnog, etc.
If all ingredients cannot be sterilized after mixing, sterile egg wash and other sterilized ingredients can be aseptically mixed in proportions to produce a sterile product.
また、滅菌卵液を冷却し、食品工業において広く用いら
れている無菌充填機(例えばテトラパック社製アセブチ
イックブリック充填機AB −300、E、P、レミー
ペトロプラスチック社製無菌充填機等)により、適宜の
形状、構造の無菌的な容器(例えば、紙、プラスチック
、アルミ箔をラミネートした包材から成形される容器、
プラスチックを射出成形した容器)に無菌的に充填し、
直接販売し得る製品とすることもできる。In addition, aseptic filling machines that cool sterilized egg liquid and are widely used in the food industry (e.g., acetic brick filling machines AB-300, E, and P manufactured by Tetra Pak, aseptic filling machines manufactured by Remy Petroplastics, etc.) Aseptic containers of appropriate shape and structure (e.g., containers molded from packaging materials laminated with paper, plastic, and aluminum foil,
Aseptically fill the container into a plastic injection molded container.
It can also be a product that can be sold directly.
次に、試験例を示して本発明の方法を更に詳述する。Next, the method of the present invention will be explained in further detail by showing test examples.
〔試験1〕
(1−1)常法に従って洗浄し、割卵し、卵白と卵黄を
分離し、これらを別個に攪拌混合し40メツシユ許過布
で渕過し、均一な卵白と卵黄を調製した。[Test 1] (1-1) Wash the eggs according to the conventional method, break the eggs, separate the egg whites and egg yolks, stir and mix these separately, and filter through a 40-mesh filter cloth to prepare uniform egg whites and egg yolks. did.
この卵白と卵黄とを卵白0部に卵黄10部(卵黄比率1
.0)、卵白2部に卵黄8部(卵黄比率0.8)、卵白
4部に卵黄6部(卵黄比率0.6)、卵白6.5部に卵
黄3.5部(卵黄比率0.35゜はぼ全卵に相当する)
及び卵白7部に卵黄3部(卵黄比率0.3)の割合で混
合した5種の卵液を調製した。Add this egg white and egg yolk to 0 parts of egg white and 10 parts of yolk (yolk ratio: 1 part).
.. 0), 2 parts egg white to 8 parts egg yolk (yolk ratio 0.8), 4 parts egg white to 6 parts egg yolk (yolk ratio 0.6), 6.5 parts egg white to 3.5 parts egg yolk (yolk ratio 0.35)゜ corresponds to a whole egg)
Five types of egg fluids were prepared by mixing 7 parts of egg white with 3 parts of egg yolk (yolk ratio: 0.3).
次に卵黄比率0.35以外の各々の卵液に水を加え、卵
液比率を0.05.0.10.0.15.0.20.0
.26.0.30.0.35及び0.40に、そして卵
黄比率0.35の卵液には水を加え、同様に卵液比率を
0.20.0.25.0.30.0.35、及び0.4
0に調整し、計37種の混合液を得た。Next, water was added to each egg liquid except for the egg yolk ratio of 0.35, and the egg liquid ratio was adjusted to 0.05.0.10.0.15.0.20.0.
.. 26. Add water to the egg wash with a yolk ratio of 0.35 and 0.40, and the egg wash ratio of 0.20.0.25.0.30.0. 35, and 0.4
0, and a total of 37 types of mixed liquids were obtained.
次に卵黄比率が1であって、卵液比率が0.05の混合
液を9等分し、1試料をpH未調整の対照とし、残りの
8試料に10%水酸化ナトリウム水溶液を加え、pHを
7.5から11.0まで0.5ずつ増加した試料を調製
した。Next, the mixture with an egg yolk ratio of 1 and an egg liquid ratio of 0.05 was divided into 9 equal parts, one sample was used as a control without pH adjustment, and a 10% aqueous sodium hydroxide solution was added to the remaining 8 samples. Samples were prepared in which the pH was increased from 7.5 to 11.0 in 0.5 increments.
ただし、pH未調整の混合液のpHが7.5以上の試料
(卵黄比率が0.35であって卵液比率が0.35と0
.40及び卵黄比率が0.30の全試料の10試料)で
はpH7,5における試験を行なわなかった。However, samples in which the pH of the unadjusted mixed solution is 7.5 or higher (egg yolk ratio 0.35 and egg liquid ratio 0.35 and 0.
.. 40 and 10 samples of all samples with an egg yolk ratio of 0.30) were not tested at pH 7.5.
更に、卵黄比率と卵液比率の相違する他の混合液を同様
の方法で調整して合計323種の試料を調製した。Furthermore, other mixtures having different egg yolk ratios and egg liquid ratios were prepared in the same manner to prepare a total of 323 types of samples.
これらの323試料について各150m1をハイ・レト
ルト食品用パッケージhi−RPF(東洋製鑵社製)に
充填し、ヒートシールし、H60−C50−120/1
50 SWRレトルト機(東洋製鑵社製)にてレトルト
機内の温度を蒸気で135℃とし、試料の中心温度及び
F。150 ml of each of these 323 samples was filled into a high-retort food package hi-RPF (manufactured by Toyo Seikasha), heat-sealed, and H60-C50-120/1
50 Using a SWR retort machine (manufactured by Toyo Seikasha), the temperature inside the retort machine was brought to 135°C with steam, and the center temperature of the sample and F.
値を29−CTF温度記録計(エラブ社製)で測定しな
がら回転加熱し、水を投入して試料の中心の最高温度を
131℃に調整し、のち急冷した。The sample was rotated and heated while measuring the value with a 29-CTF temperature recorder (manufactured by Elab Co., Ltd.), water was added to adjust the maximum temperature at the center of the sample to 131°C, and then the sample was rapidly cooled.
なお、この時のF。値は3.4であった。In addition, F at this time. The value was 3.4.
通常、250°F (121,1℃)における細菌の致
死時間をF値として表わし、細菌の致死時間が1710
または10倍に変化する温度をZ(通常°Fで表わす)
と表わす。Usually, the time to kill bacteria at 250°F (121,1°C) is expressed as the F value, and the time to kill bacteria at 250°F (121,1°C) is 1710.
or Z (usually expressed in °F) for a 10-fold change in temperature.
It is expressed as
そして多数の細菌においてその致死時間が1710また
は10倍に変化する温度は18°Fであるから、Z=1
8の場合の各加熱温度における致死時間を250°Fの
致死時間に換算し18 、
た値(F )を特にF。And since the temperature at which the lethal time for many bacteria changes by a factor of 1710 or 10 is 18°F, Z=1
The lethal time at each heating temperature in the case of 250 °F was converted to the lethal time at 250 °F18, and the resulting value (F) was specifically calculated as F.
とじて表わす(缶50
詰時報、51巻、2号、45.46〜48頁、1972
年)。(Canned 50 Jiho, Vol. 51, No. 2, pp. 45.46-48, 1972)
Year).
次いで急冷しな323試料を開封し明らかに加熱凝固し
ている試料を除いて残りの試料を試験管に分注し′、1
0分間静置し、各試験管を肉眼で観察し、明らかに凝固
物が認められる試料(「×」と表示)、凝固物が認めら
れない試料については試験管を傾斜させて肉眼で観察し
、管壁に微細な凝固物が認められる試料(「△」と表示
)、及び管壁に何らの凝固物も認められない試料(「○
」と表示)の3段階に判別し、混合液のpHと凝固物の
生成との関係を試験した。Next, open the quenched 323 sample, remove the sample that has clearly solidified by heating, and dispense the remaining sample into a test tube.
Let stand for 0 minutes and observe each test tube with the naked eye.For samples with obvious coagulum (indicated by "x") or samples with no coagulum, tilt the test tube and observe with the naked eye. , samples in which fine coagulation is observed on the tube wall (indicated by “△”), and samples in which no coagulation is observed in the tube wall (indicated by “○”).
''), and the relationship between the pH of the mixture and the formation of coagulum was tested.
これらの結果をまとめて第2表の「1−1」欄に示す。These results are summarized in column "1-1" of Table 2.
第2表の1〜5から明らかな様にpHを調整しない試料
ではいずれも明らかな凝固物の生成が認められた。As is clear from 1 to 5 in Table 2, clear formation of coagulum was observed in all samples in which the pH was not adjusted.
そして、第2表の1から卵黄比率が1.0で卵液比率が
0.05の場合、混合液のpHを9.5以上に調整した
試料、また卵液比率が0.10.0.15.0.20の
試料では9.0以上のpHにおいて、更に卵液比率が0
.25の試料では9.5以上のpHにおいてそれぞれ明
らかな凝固物が生成しないことが判明した。From 1 in Table 2, if the egg yolk ratio is 1.0 and the egg liquid ratio is 0.05, then the sample whose pH of the mixture is adjusted to 9.5 or higher, and the egg liquid ratio of 0.10.0. In the sample of 15.0.20, at a pH of 9.0 or higher, the egg liquid ratio was 0.
.. It was found that no obvious coagulum was formed in 25 samples at a pH of 9.5 or higher.
また、0.30以上の卵液比率の試料ではpHが11.
0でも加熱により凝固物が生成したり、全体がゲル化し
てしまい所望の滅菌卵液が得られないことが判明した。In addition, in samples with an egg liquid ratio of 0.30 or more, the pH was 11.
It has been found that even if the temperature is 0, the desired sterilized egg liquid cannot be obtained because a coagulated product is formed or the whole gelatinizes due to heating.
同様に卵黄比率0.8.0.6.0.35及び0.30
の各試料について第2表の2〜5 rl−1」欄記載の
如き結果が得られた。Similarly egg yolk ratio 0.8.0.6.0.35 and 0.30
For each sample, the results shown in columns 2 to 5 rl-1 of Table 2 were obtained.
なお、試験した種々の卵黄比率及び卵液比率の混合液に
おいてpH11,0の試料で表中「○」印の試料は加熱
により明らかな凝固を生じなかったが、しかし、すべて
の試料に加熱による硫化水素臭が発生し、これ以上pH
を高くすると商品価値がなくなるものと判断された。In addition, among the tested mixed liquids with various egg yolk ratios and egg liquid ratios, the samples with pH 11.0 and the samples marked with "○" in the table did not cause obvious coagulation due to heating. Hydrogen sulfide odor is generated and the pH exceeds this level.
It was determined that if the value of the product was made too high, the product value would be lost.
従って以後の試験において混合液のpHの上限を11.
0とした。Therefore, in subsequent tests, the upper limit of the pH of the mixed solution was set at 11.
It was set to 0.
次に加熱による混合卵液中の卵黄比率、卵液比率及びp
Hとの関係を更に詳しく検討するために次の試験を行な
った。Next, the egg yolk ratio, egg fluid ratio and p in the mixed egg fluid by heating.
In order to examine the relationship with H in more detail, the following test was conducted.
(1−2)前記(1−1)の試験と同様の方法で卵液の
卵黄比率1.0、混合液の卵液比率が0.05の混合液
についてpHを9.3.9.4.9.5.9.6.9.
7及び9.8に、卵黄比率1.0、卵液比率が0.10
.0.15及び0.20の混合液についてpHを8.8
.8.9.9.0.9.1.9.2及び9.3に、そし
て卵黄比率1.0、卵液比率が0.25の混合卵液につ
いてpHを9.2.9.3.9.4.9.5.9.6及
び9.7に、それぞれ10%水酸化ナトリウム水溶液を
加えて調整し、合計30試料を調製した。(1-2) Using the same method as the test in (1-1) above, the pH of a mixed liquid with an egg yolk ratio of egg liquid of 1.0 and a mixed liquid of an egg liquid ratio of 0.05 was adjusted to 9.3.9.4. .9.5.9.6.9.
7 and 9.8, egg yolk ratio 1.0, egg liquid ratio 0.10
.. pH 8.8 for the mixture of 0.15 and 0.20
.. 8.9.9.0.9.1.9.2 and 9.3, and the pH of the mixed egg liquid with an egg yolk ratio of 1.0 and an egg liquid ratio of 0.25 to 9.2.9.3. A total of 30 samples were prepared by adding 10% aqueous sodium hydroxide solution to 9.4.9.5.9.6 and 9.7, respectively.
同様に卵黄比率が0.8.0.6.0.35及び0.3
の場合も第2表の2.3.4.5のrl−2J欄に示す
それぞれ30試料、36試料、30試料及び48試料を
調製した。Similarly, the egg yolk ratio is 0.8.0.6.0.35 and 0.3
In this case, 30 samples, 36 samples, 30 samples, and 48 samples shown in the rl-2J column of 2.3.4.5 of Table 2 were prepared, respectively.
更に卵黄比率1.0で卵液比率0.275の混合液、卵
黄比率0.6で卵液比率0.325の混合液及び卵黄比
率0.35及び0.3で卵液比率0.425の混合液に
ついてpHを9.8から0.1ごとに11.0まで調整
した13試料、及び卵黄比率0.8で卵液比率0.27
5の混合液についてpHを8.9から0.1ごとpHを
高くした13試料を追加調製した。Further, a mixture with an egg yolk ratio of 1.0 and an egg liquid ratio of 0.275, a mixture with an egg yolk ratio of 0.6 and an egg liquid ratio of 0.325, and a mixture with an egg yolk ratio of 0.35 and 0.3 and an egg liquid ratio of 0.425. 13 samples in which the pH of the mixture was adjusted from 9.8 to 11.0 in 0.1 increments, and the egg yolk ratio was 0.8 and the egg liquid ratio was 0.27.
Thirteen samples were additionally prepared in which the pH was increased by 0.1 from 8.9 for the mixed solution of No. 5.
この様にして調製した合計239試料を前記(1−1)
の試験と同様の方法で加熱処理し、加熱後の凝固物の生
成の状態を(1−1)の試験と同様に判別し、混合液中
の卵黄比率、卵液比率及びpHの関係を試験した。A total of 239 samples prepared in this way were used as described in (1-1) above.
Heat treatment was performed in the same manner as in the test, and the state of coagulum formation after heating was determined in the same manner as in the test in (1-1), and the relationship between the egg yolk ratio, egg liquid ratio, and pH in the mixed liquid was tested. did.
その結果を第2表のrl−2J欄に示す。The results are shown in column rl-2J of Table 2.
卵黄比率1.0で卵液比率が0.05.0.10.0.
15.0.20及び0.25の試料ではそれぞれ9.5
以上、9.0以上、9.0以上、9.0以上及び9.4
以上のpHで明らかな凝固物が生成しなかった。The egg yolk ratio is 1.0 and the egg liquid ratio is 0.05.0.10.0.
15.9.5 for 0.20 and 0.25 samples respectively
9.0 or higher, 9.0 or higher, 9.0 or higher, and 9.4
No obvious coagulum was formed at the pH above.
更に追加調製した卵液比率が0.275の各試料ではす
べての試料において明らかな凝固物が生成し所望の滅菌
卵液が得られなかった。Furthermore, in each of the additionally prepared samples with an egg fluid ratio of 0.275, obvious coagulum was formed in all the samples, and the desired sterile egg fluid could not be obtained.
そして、微細な凝固物を生成する試料(表中「△」の試
料)はこの試料を用いて商品として充分価値あるゲル状
食品等を製造できるので明らかな凝固物を生成した試料
以外は所望の滅菌卵液が得られるものと判断した。Samples that produce fine coagulates (samples marked with "△" in the table) can be used to produce gel-like foods that have sufficient commercial value, so samples other than those that clearly produce coagulates can be used to produce desired products. It was determined that sterile egg fluid could be obtained.
しかし、卵黄比率、卵液比率が同一の試料中微細な凝固
物を生成する試料が2個以上ある場合には、pHの最も
高いより安定なpHの試料を採用し、第2表のrl−2
J欄に「ム」印で示した。However, if there are two or more samples with the same egg yolk ratio and egg fluid ratio that produce fine coagulum, the sample with the highest and more stable pH is adopted, and the rl- 2
It is indicated with a "mu" mark in column J.
更に、卵黄比率0.8.0.6.0.35及び0.3に
ついての試験結果も同様に第2表のrl−2J欄に「ム
」印で示した。Furthermore, the test results for egg yolk ratios of 0.8, 0.6, 0.35 and 0.3 are also shown in the rl-2J column of Table 2 with a "mu" mark.
以上の結果を第2表の1〜5 rl−2J欄に示す。The above results are shown in columns 1 to 5 rl-2J of Table 2.
第2表の1〜5の結果に基づいて卵液の卵黄比率、混合
液の卵液比率及びpHの関係について検討を行なった。Based on the results 1 to 5 in Table 2, the relationship between the egg yolk ratio of the egg fluid, the egg fluid ratio of the mixed solution, and pH was investigated.
i 卵黄比率と卵液比率の関係
第2表の1〜5より加熱処理により所望の滅菌卵液を得
るためには卵黄比率2が0.35を越える場合卵液比率
Xの値に上限があり、これらの2つの比率の関係を次の
ようにして求めた。i Relationship between egg yolk ratio and egg liquid ratio From 1 to 5 in Table 2, in order to obtain the desired sterilized egg liquid by heat treatment, there is an upper limit to the value of egg liquid ratio , the relationship between these two ratios was determined as follows.
第2表の1から2が1.0の場合Xが0.25までの範
囲に卵液比率を調整し、次に前記式(2)で算出される
値以上に混合液のpHを調整すれば加熱により所望の滅
菌卵液が得られることが明らかである。If 1 to 2 in Table 2 is 1.0, adjust the egg liquid ratio so that It is clear that the desired sterile egg fluid can be obtained by heating.
同様に第2表の2から2が0.8の場合はXが0、27
5まで、第2表の3から2.が0,6の場合はXが0.
30まで、第2表の4から2が0.35の場合は、Xが
0゜40まで、第2表の5から2が0.3の場合はXが
0.40まで調整し得ることが明らかである。Similarly, if 2 to 2 in Table 2 is 0.8, then X is 0, 27
5, 3 to 2 in Table 2. is 0.6, then X is 0.
If 4 to 2 in Table 2 is 0.35, X can be adjusted to 0°40, and if 5 to 2 in Table 2 is 0.3, X can be adjusted to 0.40. it is obvious.
これらXと2の関係を第3表の2欄にまとめた。The relationship between these X and 2 is summarized in column 2 of Table 3.
※このXの値は小数第3位を四捨五入した。*This value of X is rounded to the third decimal place.
これらの2の値とXの値とを方眼紙に目盛ると2の値が
0.35から1.0の間で2次式に近似した曲線が得ら
れる。When these values of 2 and the value of
従って、Xと2について回帰式
%式%
のP、 Q、 Rを最少二乗法により求め、上記式に代
入し、次の式が得られた。Therefore, for X and 2, P, Q, and R of the regression formula % were determined by the least squares method and substituted into the above equation to obtain the following equation.
X = 0.3450z2−0.6888z + 0.
5967 ・・・・・・・・・(1)ここで得
られた式(1)から算出されるXの値(前記第3表の3
欄)と第2表のXの値とを比較したのが前記第3表であ
る。X = 0.3450z2-0.6888z + 0.
5967 ・・・・・・・・・(1) The value of X calculated from the formula (1) obtained here (3 in Table 3 above)
Table 3 above compares the value of X in Table 2.
第2表のXの値(第3表2欄)と式(1)から算出され
るXの値(第3表3欄)とを比較すれば、2が0.6で
第2表のXの値が0.3のとき式(1)より算出される
Xの値は0.31で、前者が後者より0.1低く、また
2が0.8の場合は前者が後者よ’) 0.05高い以
外は前者と後者はよく一致している。Comparing the value of X in Table 2 (Table 3, column 2) and the value of When the value of is 0.3, the value of The former and the latter agree well except for the .05 higher value.
そして前者が後者よ)) 0.1低い2が0.6でXが
0.31の場合について、追試実験によりyが9.2以
上の範囲で所望の滅菌卵液が得られることが確認されて
いる。(And the former is the latter)) In the case where 0.1 lower 2 is 0.6 and ing.
前者が後者よす0.1高い場合の加熱後の滅菌卵液はよ
り望ましい製品となるので問題ない。When the former is 0.1 higher than the latter, the sterilized egg liquid after heating becomes a more desirable product, so there is no problem.
従って、式(1)より算出されるXの値は前記試験によ
り得られた値とほぼ一致している。Therefore, the value of X calculated from equation (1) almost matches the value obtained from the test.
なお、2の値が0.35〜0 (卵白のみからなる卵液
の場合)の範囲でXの値が0.40を越える場合は、加
熱後の混合卵液の粘度が高くなったり、硫化水素臭、青
変化が著しく製品として望ましくないことは前記のとお
りである。In addition, if the value of 2 is in the range of 0.35 to 0 (for egg liquid consisting only of egg whites) and the value of X exceeds 0.40, the viscosity of the mixed egg liquid after heating may increase or sulfuration As mentioned above, the hydrogen odor and blue color change are undesirable as a product.
従って、調製すべき卵液比率Xの上限は2の値が0.3
5以上の場合式
%式%
で算出される値であり、2の値が0.35未満の場合X
の値は0.40以下である。Therefore, the upper limit of the egg liquid ratio X to be prepared is 0.3.
If the value is 5 or more, it is the value calculated by the formula %, and if the value of 2 is less than 0.35, it is the value calculated by the formula %.
The value of is 0.40 or less.
なお、第3表に記載された条件以外の条件の混合液を使
用しても、式(1)を満足することが別の試、験により
確認されている。In addition, it has been confirmed through other tests that formula (1) is satisfied even when a liquid mixture under conditions other than those listed in Table 3 is used.
ii 卵黄比率、卵液比率、pHの関係法に第2表の
1〜5の中で「ム」を印した試料に基づき次の検討を行
なった。ii The following study was conducted based on the samples marked with "mu" in 1 to 5 of Table 2 for the relation between egg yolk ratio, egg liquid ratio, and pH.
卵液比率をXとし、また卵黄比率をZとし、更に表中「
ム」で表わされる混合液のpHをyとした場合のこれら
の関係は第4表r A 」の欄に示す通りである。The egg liquid ratio is X, the egg yolk ratio is Z, and in the table,
These relationships are as shown in the column ``rA'' in Table 4, where y is the pH of the mixture represented by ``A''.
これら得られた数値からyとXの関係を方眼紙に目盛る
とXの値が0から0.40の間で3次式に近似した曲線
が得られる。If the relationship between y and X is plotted on a graph paper from these obtained values, a curve approximated to a cubic equation with an X value between 0 and 0.40 will be obtained.
一方、yと2の関係を方眼紙に目盛ると2の値が0.3
0から1.0の間で2次式に近似した曲線が得られる。On the other hand, if you scale the relationship between y and 2 on graph paper, the value of 2 will be 0.3
A curve approximating a quadratic equation between 0 and 1.0 is obtained.
従ってx、 y、 zについて回帰式
%式%
のA−Lをテ゛−ターサービス・ファーイースト社の多
重回帰分析フ冶グラム及びタイム・シェアリングのコン
ピュータを使用して求め、上記の式に代入し次の式が得
られた。Therefore, for x, y, and z, calculate A-L of the regression formula % using the multiple regression analysis diagram and time-sharing computer of Data Service Far East, Inc., and substitute it into the above equation. The following formula was obtained.
Y= (−798,3845z”+794.1794z
−100,7041) x3十(384,8799z2
−337.2483z +48.5444 ) x2十
(−42,5282z2+25.3791z−4,16
14) x+ (−〇、 4150z2+ 3.36
89z + 7.4850) ・・・・・・・
・・(2)ここで得られた式(2)から算出されるyの
値(前記第4表のB欄)と第2表のpHの値(前記第4
表のA欄)とを比較したのが前記第4表である。Y= (-798,3845z"+794.1794z
-100,7041) x30 (384,8799z2
-337.2483z +48.5444 ) x2 ten (-42,5282z2+25.3791z-4,16
14) x+ (-〇, 4150z2+ 3.36
89z + 7.4850) ・・・・・・・・・
...(2) The value of y calculated from the formula (2) obtained here (column B of Table 4 above) and the value of pH in Table 2 (column B of Table 4 above)
Table 4 above shows a comparison between column A) of the table.
第4表のA欄のyの値と式(2)から算出されるB欄の
yの値とを比較すれば、2が1.0でXが0.20のと
き、2が0.8でXが0.10のとき、2が0.6でX
が0.10と0.30のとき及び2が0.35でXが0
.20のときA欄の値よりもB欄の値が0.1高くなっ
ていること、また2が0.6でXが0.05と0.20
のとき及び2が0.35でXが0.25と0.40(7
)ときA欄の値の方がB欄の値より0.1高くなってい
る以外、A及びB欄のyの値はよく一致している。Comparing the value of y in column A of Table 4 with the value of y in column B calculated from equation (2), when 2 is 1.0 and X is 0.20, 2 is 0.8 When X is 0.10, 2 is 0.6 and X
When are 0.10 and 0.30 and 2 is 0.35 and X is 0
.. When 20, the value in column B is 0.1 higher than the value in column A, and 2 is 0.6 and X is 0.05 and 0.20.
and 2 is 0.35 and X is 0.25 and 0.40 (7
), the values of y in columns A and B match well, except that the value in column A is 0.1 higher than the value in column B.
そしてA欄の値よりもB欄の値が0.1低くなっている
点について、第2表の3と4のrl−2J欄の試験結果
をみれば、いずれの場合も加熱処理により明らかな凝固
を発生せず、加熱後の滅菌混合卵液は種々の用途に使用
できる品質を維持している(表号ではいずれも加熱後の
判定結果が△印である)ことが明らかである。Regarding the fact that the value in Column B is 0.1 lower than the value in Column A, looking at the test results in columns 3 and 4 of Table 2, rl-2J, it is clear that in both cases it is due to heat treatment. It is clear that coagulation does not occur and the sterilized mixed egg liquid after heating maintains a quality that can be used for various purposes (in the table, the judgment results after heating are marked △ in all cases).
A欄の値よF) B欄の値が0.1高い場合の加熱後の
滅菌卵液は、いずれもより望ましい製品となるので問題
ない。The value in Column A is higher than the value in Column B) If the value in Column B is 0.1 higher, the sterilized egg liquid after heating will be a more desirable product, so there is no problem.
従って、式(2)より算出されるpHの値は、この試験
により得られた値とほぼ一致している。Therefore, the pH value calculated from Equation (2) almost matches the value obtained by this test.
なお、殺菌温度を変更した場合及び第4表に記載した混
合液以外の混合液を使用した場合においても式(2)を
満足することが別の試験により確認されている。It has been confirmed by another test that formula (2) is satisfied even when the sterilization temperature is changed or when a mixture other than those listed in Table 4 is used.
以上のようにして得られたx、y、zの関係の一部を示
したのが第1図である。FIG. 1 shows a part of the relationship among x, y, and z obtained as described above.
図は縦軸に等間隔でpHを目盛り、横軸に等間隔で卵液
比率を目盛り、卵液の卵黄比率2によるXとyとの関係
を示している。The figure shows the relationship between X and y based on the egg yolk ratio of 2, with pH scaled at equal intervals on the vertical axis and egg fluid ratio scaled at equal intervals on the horizontal axis.
この図は、Z=1.0の場合、直線a2=1.0 (X
=0.25)、b (V=11.O)、c (x=
0、40) と曲線dで囲まれた範囲内及びXとyと
の関係を示すZ=1.0の曲線と曲線dより下の範囲で
は、本発明の方法を実施できないので、卵液比率が0.
25以下の混合液を調製しなければならないことを示し
ている。In this figure, when Z=1.0, straight line a2=1.0 (X
=0.25), b (V=11.O), c (x=
Since the method of the present invention cannot be carried out within the range surrounded by curve d and the curve d of Z = 1.0 showing the relationship between X and y, the method of the present invention cannot be carried out. is 0.
This indicates that a mixture of 25 or less must be prepared.
同様にZ=0.8(または2=0.6)の場合、直線a
2=O,S (またはa2=0.6)。Similarly, if Z=0.8 (or 2=0.6), the straight line a
2=O,S (or a2=0.6).
b、Cと曲線dで囲まれた範囲及びXとyとの関係を示
すZ=O,S(またはZ=0.6)の曲線と曲線dより
下の範囲では、本発明の方法を実施できないので、卵液
比率が0.27(または0.31)以下の混合液を調製
しなければならないことを示している。In the range surrounded by b, C and curve d, the Z = O, S (or Z = 0.6) curve showing the relationship between X and y, and the range below curve d, the method of the present invention is carried out. This means that a mixed solution with an egg liquid ratio of 0.27 (or 0.31) or less must be prepared.
〔試験2〕
試験1と同様の方法により、混合液の卵黄比率、卵液比
率及びpHが異なる第5表に示す7種類の試料を調製し
た。[Test 2] By the same method as Test 1, seven types of samples shown in Table 5 were prepared with different egg yolk ratios, egg liquid ratios, and pH of the mixed liquid.
そしてこれらの試料をAPV社製プレー)−UHT滅菌
機HXを用いて第5表第1.2欄に示す加熱温度及び時
間でUHT処理し、冷却し、のちテトラブリック社製ア
セブチイックブリック充填機AB −300によ’)
300m1容の容器に各試料を無菌的に充填した。These samples were then subjected to UHT treatment at the heating temperature and time shown in column 1.2 of Table 5 using a UHT sterilizer HX manufactured by APV, cooled, and then filled with acebutic bricks manufactured by Tetrabrik. Aircraft AB-300)
Each sample was aseptically filled into a 300 ml container.
なお、加熱温度及び時間の調整は、滅菌機のプレート枚
数及びホールディングパイプの変更、試料の流速の変更
、滅菌機に供給する蒸気の圧力及び量の増減によって行
なった。The heating temperature and time were adjusted by changing the number of plates and holding pipe of the sterilizer, changing the sample flow rate, and increasing or decreasing the pressure and amount of steam supplied to the sterilizer.
加熱処理した各試料をテトラフリック容器から無菌的に
滅菌壜に採取し、各試料の芽胞菌数を常法により測定し
、加熱処理による滅菌状態を試験した。Each heat-treated sample was aseptically collected from the tetraflick container into a sterilized bottle, and the number of spore bacteria in each sample was measured by a conventional method to test the sterilization state due to the heat treatment.
なお、芽胞菌数の測定結果、試料1ml当す10以上の
芽胞菌集落の認められた試料を「+」、1以上10未満
の芽胞菌集落の認められた試料を「±」、芽胞菌集落の
認められなかった試料を「−」と表示した。In addition, as a result of measuring the number of spore bacteria, a sample in which 10 or more spore bacteria colonies were observed per 1 ml of the sample is marked as "+", a sample in which 1 or more and less than 10 spore bacteria colonies were observed in the sample is marked as "±", and spore bacteria colony Samples in which no was observed were indicated as "-".
その結果を第5表に示す。第5表から明らかなように混
合液の卵黄比率が0で、卵液比率が0.2 (pHn、
o)、卵黄比率が0.35で卵液比率が0.2 (pH
1l、O)、0.4(pH11,0)及び卵黄比率0.
8で卵液比率が0.275(pH11,0)のとき11
5℃で1秒、その他の条件の場合は125℃2秒または
130℃1秒以上保持すれば、芽胞菌を完全に死滅させ
得ることが判明した。The results are shown in Table 5. As is clear from Table 5, the egg yolk ratio of the mixed liquid is 0, and the egg liquid ratio is 0.2 (pHn,
o), egg yolk ratio is 0.35 and egg liquid ratio is 0.2 (pH
1l, O), 0.4 (pH 11,0) and egg yolk ratio 0.
8 and the egg liquid ratio is 0.275 (pH 11,0), 11
It was found that the spore bacteria could be completely killed by holding at 5°C for 1 second, or at 125°C for 2 seconds or 130°C for 1 second or more under other conditions.
従って本発明のUHT処理においては、調製した混合液
の卵黄比率、卵液比率及びpHにより異なるが、少なく
とも115℃1秒以上、望ましくは130℃以上の温度
で1秒以上保持することが必要である。Therefore, in the UHT treatment of the present invention, it is necessary to hold the prepared mixture at a temperature of at least 115°C for 1 second or more, preferably 130°C or more, although it depends on the egg yolk ratio, egg liquid ratio, and pH. be.
なお、第5表以外の卵黄比率、卵液比率、及びpHが相
違する混合液においても上記と同様の加熱条件で所望の
滅菌卵液が得られることが別の試験で確認されている。In addition, it has been confirmed in another test that the desired sterilized egg liquid can be obtained under the same heating conditions as above for mixtures having different egg yolk ratios, egg liquid ratios, and pHs other than those in Table 5.
以上述べた如く、本発明の方法は所定の卵黄比率、及び
卵液比率に調製した混合液のpH調整、混合液の滅菌処
理の各工程からなり、本発明の方法゛により始めて品質
の安定した滅菌卵液の製造が可能となる。As described above, the method of the present invention consists of the steps of adjusting the pH of the mixed solution prepared to a predetermined egg yolk ratio and egg liquid ratio, and sterilizing the mixed solution. It becomes possible to produce sterilized egg fluid.
そして、本発明の方法によって得られた滅菌卵液は次の
様な優れた特徴を有している。The sterilized egg fluid obtained by the method of the present invention has the following excellent characteristics.
■ 従来の滅菌卵液と異なり長期間室温に保存しても変
質することはまったくない。■ Unlike conventional sterilized egg fluid, there is no deterioration in quality even when stored at room temperature for long periods of time.
■ 食品の製造時、直ちに製造ラインに供給できるので
広い用途に使用でき、かつ食品の大量生産にも適してい
る。■ Since it can be immediately supplied to the production line during food production, it can be used for a wide range of purposes and is also suitable for mass production of food.
■ 卵液が滅菌されているので卵液を使用した各種滅菌
製品の開発が可能である。■ Since egg fluid is sterilized, it is possible to develop various sterilized products using egg fluid.
実施例 1
市販の冷却卵白40kg及び冷却卵黄60kgを混合し
た卵液を用いた。Example 1 An egg fluid prepared by mixing 40 kg of commercially available chilled egg white and 60 kg of chilled egg yolk was used.
この卵液の卵黄比率は0.60 (=0
不這1で)であるから、調製すべき混合液の卵液比率X
は式(1)から
x =0.3450X0.62−0.68羽xO,6+
0.59671.31である。Since the egg yolk ratio of this egg liquid is 0.60 (=0, 1), the egg liquid ratio of the mixed liquid to be prepared is
From formula (1), x = 0.3450X0.62-0.68 feathers xO, 6+
It is 0.59671.31.
従って混合液の卵液比率を0.31以下に調製する。Therefore, the egg liquid ratio of the mixed solution is adjusted to 0.31 or less.
前記卵液に水400kgを加え、攪拌して均一に混合し
、卵液比率0.20
)の混合液を調製した。400 kg of water was added to the egg liquid and mixed uniformly by stirring to prepare a mixed liquid with an egg liquid ratio of 0.20.
この混合液のpHを、pHメーターを用いて測定したと
ころ6.9であった。The pH of this mixed solution was measured using a pH meter and was found to be 6.9.
次に前記式(2)に前記卵液比率(x=0.20)、卵
黄比率(Z=0.6)を代入し、該混合液の調整すべき
最小のpHYを算出すると、8.7(小数第2位を四捨
五入)となる。Next, by substituting the egg liquid ratio (x=0.20) and the egg yolk ratio (Z=0.6) into the equation (2), and calculating the minimum pH to be adjusted for the mixed liquid, the result is 8.7. (Rounded to the second decimal place)
従って、該混合液のpHを8.7以上に調整する必要が
ある。Therefore, it is necessary to adjust the pH of the mixed solution to 8.7 or higher.
この実施例では前記混合液500kgに10%水酸化ナ
トリウム水溶液1200m1を添加し、該混合液のpH
を9.1に調製した。In this example, 1200 ml of 10% aqueous sodium hydroxide solution was added to 500 kg of the mixed liquid, and the pH of the mixed liquid was
was prepared in 9.1.
次いで該混合液をプレート式間接加熱滅菌機(APv社
製UHT滅菌機HX)により90℃で2分間予備加熱し
た後、135℃で2秒間保持して滅菌し、10℃に冷却
した。Next, the mixture was preheated at 90°C for 2 minutes using a plate-type indirect heat sterilizer (UHT sterilizer HX manufactured by APv), then sterilized by holding at 135°C for 2 seconds, and cooled to 10°C.
そして該混合溶液をテトラパック社製アセブチイックブ
リック充填機(AB−300)により300m1容直方
体容器を無菌的かつ連続的に成形しながら無菌的かつ連
続的に充填し、密封し、滅菌卵液約1600個を製造し
た。Then, the mixed solution was aseptically and continuously filled into a 300 ml rectangular parallelepiped container while being aseptically and continuously formed using a Tetra Pak Acebutic Brick Filling Machine (AB-300), and the container was sealed and sterilized with egg liquid. Approximately 1,600 pieces were manufactured.
なお、この時の無菌容器は外層からポリエチレン層、紙
層、ポリエチレン層、アルミ箔層そしてポリエチレン層
の順序でラミネートした積層構造からなる包材で成形さ
れた。The sterile container at this time was formed from a packaging material having a laminated structure in which the outer layer was laminated in the following order: a polyethylene layer, a paper layer, a polyethylene layer, an aluminum foil layer, and a polyethylene layer.
この様にして製造された滅菌卵液を以下の様な条件で保
存し、その品質の変化を試、験した。The sterilized egg liquid produced in this manner was stored under the following conditions and tested for changes in quality.
〔試験3〕
実施例1記載の方法で製造した無菌容器入り滅菌卵液2
4個(試料No、1)と比較のため、購入した市販A社
の低温殺菌済(60℃3分間殺菌)全卵液を購入後無菌
的に100m1容滅菌壜24個分注した試料(試料No
、2)の2試料を用いた。[Test 3] Sterilized egg liquid 2 in a sterile container manufactured by the method described in Example 1
For comparison with 4 samples (sample No. 1), a commercially available pasteurized (sterilized at 60°C for 3 minutes) whole egg liquid from Company A was dispensed aseptically into 24 100 ml sterile bottles after purchase (sample). No
, 2) were used.
試料N002は製造当日の製品であったので購入したそ
の日から同じ田こ製造した試料N001と同時に保存試
験を開始した。Since Sample No. 002 was a product on the same day of manufacture, the storage test was started on the day of purchase at the same time as Sample No. No. 001, which was manufactured in the same manner.
これらの試料No、1.2について製造直後、室温(2
1〜25℃)でIB、3日、7日、14日及び30日保
存した後に細菌数、外観及び官能試験による風味を試験
し、両試料の保存性を比較した。For these sample No. 1.2, immediately after production, room temperature (2
After IB storage at 1-25° C. for 3, 7, 14, and 30 days, the number of bacteria, appearance, and flavor by sensory test were tested, and the storage stability of both samples was compared.
両試料とも試験当日4個ずつ任意に抜き取り、その内の
2個を細菌試験に、残りの2個を風味等の試験に供した
。Four samples were randomly taken from both samples on the day of the test, two of which were subjected to a bacterial test, and the remaining two were subjected to a flavor test.
細菌数の測定は常法(厚生省環境衛生局監修「食品衛生
検査指針(II)食品別」15頁、日本食品衛生協会発
行、1978年3月)によった。The number of bacteria was measured by a conventional method ("Food Sanitation Inspection Guidelines (II) by Food", supervised by the Environmental Sanitation Bureau of the Ministry of Health and Welfare, p. 15, published by the Japan Food Hygiene Association, March 1978).
また、風味、外観は8人のパネルにより行なった。Additionally, flavor and appearance were evaluated by a panel of eight people.
風味、外観の基準試料にはA社の市販殺菌全卵液の製造
後なるべく新しい製品を試験毎に購入して用い、両試料
の風味、外観を判定し、6名以上が同一の判定をした評
価のみを第6表に記載した。For the reference sample for flavor and appearance, commercially available sterilized whole egg liquid from Company A was purchased and used as new as possible for each test, and the flavor and appearance of both samples were judged, and at least 6 people made the same judgment. Only the evaluations are listed in Table 6.
これらの試験結果を第6表に示す。第6表から明らかな
ように試料N001を室温で保存した場合、保存1か列
後でも製造時とほとんど変らない風味、外観及び細菌数
を有することが判明した。The results of these tests are shown in Table 6. As is clear from Table 6, when Sample No. 001 was stored at room temperature, it was found that the flavor, appearance, and bacterial count were almost the same as those at the time of production even after one row of storage.
これに対し、試料No、2は室温で保存した場合、わず
か1日目で品質の劣化が認められ、保存3日目には細菌
数が著しく増加し、試料は凝固し、腐敗臭を発生し、食
用として用いる側底不可能な状態となった。On the other hand, when sample No. 2 was stored at room temperature, the quality deteriorated after only the first day, and on the third day of storage, the number of bacteria increased significantly, the sample solidified, and a putrid odor was produced. , the basolateral body became impossible to use for food.
以上のように本発明の方法によって得られる製品は従来
の製品に比較して、保存性が著しく優れていることが明
らかである。As described above, it is clear that the products obtained by the method of the present invention have significantly better storage stability than conventional products.
実施例 2
市販の冷却卵白160kg及び冷却卵黄40kgを混合
した卵液を用いた。Example 2 An egg fluid prepared by mixing 160 kg of commercially available chilled egg white and 40 kg of chilled egg yolk was used.
この卵液の卵黄比率は0.20(=160+40 )
であるから、調製すべき混合液の卵液比率Xを式(1)
から
X−0,3450×0.22−0.6888×0.2+
0.5967;0.58である。The yolk ratio of this egg liquid is 0.20 (=160+40)
Therefore, the egg liquid ratio X of the mixed liquid to be prepared can be calculated using the formula (1)
From X-0,3450×0.22-0.6888×0.2+
0.5967; 0.58.
この式(1)から算出された値は0.4を越えているの
で、混合液の卵液比率を0.4以下に調整する。Since the value calculated from this formula (1) exceeds 0.4, the egg liquid ratio of the mixed liquid is adjusted to 0.4 or less.
前記卵液に水320kgを加え、攪拌して均一に混合し
て、卵液比率0.38(÷−1”1ゝ−’160+4叶
320
)の混合液を調製した。320 kg of water was added to the egg liquid and mixed uniformly by stirring to prepare a mixed liquid with an egg liquid ratio of 0.38 (÷-1"1"-'160+4 320).
この混合液のpHを、pHメーターを用いて測定したと
ころ8.0であった。The pH of this mixed solution was measured using a pH meter and found to be 8.0.
次に前記式(2)に前記卵液比率(X=0.38)、卵
黄比率(Z=0.20)を代入し、該混合液の調整すべ
き最小のpHYを算出すると8.8(小数点第2位を四
捨五入)となり、該混合液のpHを8.8以上に調整す
れば良いことになる。Next, by substituting the egg liquid ratio (X = 0.38) and the egg yolk ratio (Z = 0.20) into the equation (2), the minimum pH to be adjusted of the mixed liquid is calculated as 8.8 ( (rounded to the second decimal place), it is sufficient to adjust the pH of the mixed solution to 8.8 or higher.
この実施例では前記混合液に10%水酸化ナトリウム水
溶液1100mlを添加し、該混合液のpHを9.3に
調整した。In this example, 1100 ml of a 10% aqueous sodium hydroxide solution was added to the mixture, and the pH of the mixture was adjusted to 9.3.
次いで130℃で2秒間保持した以外は実施例1と同様
の方法にて300m1容無菌容器入り滅菌卵液を約17
00個製造した。Next, in the same manner as in Example 1 except that the temperature was maintained at 130° C. for 2 seconds, about 1.7 g of sterilized egg liquid in a 300 ml sterile container was heated.
00 units were manufactured.
この様にして製造された滅菌卵液は、室温で1か月保存
した後でも風味、組織及び細菌数が製造時と何ら変わら
ない製品であった。The sterilized egg liquid produced in this manner remained unchanged in flavor, structure, and bacterial count even after being stored at room temperature for one month.
実施例 3 市販の凍結卵黄50kgを解凍した卵液を用いた。Example 3 Egg fluid obtained by thawing 50 kg of commercially available frozen egg yolk was used.
0
この卵液の卵黄比率は1.0 (=−H)であるから調
製すべき混合液の卵液比率Xは式(1)からX =0.
3450X1. O”0.6888X1.O+0.59
67÷0.25である。0 Since the egg yolk ratio of this egg fluid is 1.0 (=-H), the egg fluid ratio X of the mixed solution to be prepared is calculated from equation (1) as X = 0.
3450X1. O”0.6888X1.O+0.59
It is 67÷0.25.
従って混合液の卵液比率を0.25以下に調製する。Therefore, the egg liquid ratio of the mixed solution is adjusted to 0.25 or less.
前記卵液に水450kgを加え、攪拌して均5〇 −に混合し、卵液比率0.1(=5o+4.。Add 450 kg of water to the egg mixture and stir until it is evenly mixed. - and egg liquid ratio 0.1 (=5o+4.
)の混合液を調製した。) was prepared.
この混合液のpHを、pHメーターを用いて測定したと
ころ6.3であった。The pH of this mixed solution was measured using a pH meter and was found to be 6.3.
次に前記式(2)に前記卵液比率(X=0.1)、卵黄
比率(Z=1.0)を代入し、該混合液の調整すべき最
小のpHyを算出すると、9.2(小数点第2位を四捨
五入)となり、該混合液のpHを9.2以上に調整する
必要がある。Next, by substituting the egg liquid ratio (X=0.1) and the egg yolk ratio (Z=1.0) into the equation (2), and calculating the minimum pHy to be adjusted for the mixed liquid, the result is 9.2. (rounded to the second decimal place), and it is necessary to adjust the pH of the mixed solution to 9.2 or higher.
この実施例では前記混合液に10%水酸化す1ヘリウム
水溶液1300mlを添加し、該混合液のpnを9.5
に調整した。In this example, 1300 ml of a 10% helium hydroxide aqueous solution was added to the mixed solution, and the pn of the mixed solution was 9.5.
Adjusted to.
次いで該混合液を実施例1と同様のUHT滅菌機を用い
、132℃で3秒間保持して滅菌し、10℃に冷却し、
アセブチイック・タンクに貯蔵した。Next, the mixed solution was sterilized by holding it at 132°C for 3 seconds using the same UHT sterilizer as in Example 1, and cooled to 10°C.
Stored in acetic tanks.
参考例
牛乳1000kgに砂糖120kgを加え、溶解し、実
施例1と同じUHT滅菌機により140℃で3秒間加熱
して滅菌し、10℃に冷却し、のち実施例3の滅菌卵液
を貯蔵しているアセブチイック・タンクに無菌的に移送
し、無菌的に攪拌混合した。Reference example 120 kg of sugar was added to 1000 kg of milk, dissolved, heated at 140°C for 3 seconds in the same UHT sterilizer as in Example 1 to sterilize, cooled to 10°C, and then stored the sterilized egg liquid of Example 3. The mixture was aseptically transferred to an acetic acid tank, and the mixture was stirred and mixed aseptically.
次いでこの混合した液を実施例1と同じ充填機を用いて
300m1ずつ無菌的に充填し、密封し、滅菌ミルクセ
ーキ約5000個を得た。Next, this mixed liquid was aseptically filled into 300 ml portions using the same filling machine as in Example 1 and sealed to obtain about 5000 sterilized milkshakes.
第1図は卵液の卵黄比率2による混合液のpHyと卵液
比率Xとの関係を示す。FIG. 1 shows the relationship between the pHy of the liquid mixture and the egg liquid ratio X when the egg yolk ratio of the egg liquid is 2.
Claims (1)
物に水を加え、混合液の重量に対する卵白及びまたは卵
黄の重量の比率を0.40または、卵白及びまたは卵黄
の重量に対する卵黄の重量の比率から式 %式% (ただし、上式においてXは水を加え調製されるべき混
合液の重量に対する卵白及びまたは卵黄の重量の比率、
2は卵白及びまたは卵黄の重量に対する卵黄の重量の比
率であってOから1.0までの数を示す) により算出される値のいずれか小さい値以下に調整し、
該混合液にアルカリ剤の水溶液を加え、該混合液のpH
を、該混合液の重量に対する卵白及びまたは卵黄の重量
の比率、及び卵白及びまたは卵黄の重量に対する卵黄の
重量の比率とから弐Y= (−798,3845z2+
794.1794z−100,7041) x”+(3
84,8799z2−337.2483z +48.5
444 ) x2+(−42,5282z”+25,3
791z−4,1614) X十(−0,4150z2
+ 3.3689z + 7.4850)(ただし、上
式においてyは該混合液の調整されるべき最小のpH,
x及び2は前記式のただし書きと同一) から算出される数値以上であって11.0以下に調整し
、均一に攪拌混合し、次いで115℃以上の温度で1秒
以上保持して滅菌することを特徴とする滅菌卵液の製造
法。[Claims] 1. Add water to whole eggs, egg whites, egg yolks, or a mixture thereof in any proportion, and set the ratio of the weight of egg whites and/or egg yolks to the weight of the mixture to 0.40 or The formula % is calculated from the ratio of the weight of the egg yolk to the weight (where, in the above formula,
2 is the ratio of the weight of the egg yolk to the weight of the egg white and/or egg yolk, and is a number from O to 1.0).
Add an aqueous solution of an alkaline agent to the mixture to adjust the pH of the mixture.
, from the ratio of the weight of the egg white and/or egg yolk to the weight of the liquid mixture, and the ratio of the weight of the egg yolk to the weight of the egg white and/or yolk, 2Y= (-798,3845z2+
794.1794z-100,7041) x”+(3
84,8799z2-337.2483z +48.5
444) x2+(-42,5282z"+25,3
791z-4,1614) X ten (-0,4150z2
+ 3.3689z + 7.4850) (However, in the above formula, y is the minimum pH to be adjusted of the mixed liquid,
(x and 2 are the same as the proviso of the above formula) Adjust the value to be greater than or equal to 11.0, stir and mix uniformly, and then sterilize by holding at a temperature of 115°C or higher for 1 second or more. A method for producing sterilized egg fluid characterized by:
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP54134251A JPS5953011B2 (en) | 1979-10-19 | 1979-10-19 | Method for producing sterilized egg fluid |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP54134251A JPS5953011B2 (en) | 1979-10-19 | 1979-10-19 | Method for producing sterilized egg fluid |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5658442A JPS5658442A (en) | 1981-05-21 |
JPS5953011B2 true JPS5953011B2 (en) | 1984-12-22 |
Family
ID=15123921
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP54134251A Expired JPS5953011B2 (en) | 1979-10-19 | 1979-10-19 | Method for producing sterilized egg fluid |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5953011B2 (en) |
-
1979
- 1979-10-19 JP JP54134251A patent/JPS5953011B2/en not_active Expired
Also Published As
Publication number | Publication date |
---|---|
JPS5658442A (en) | 1981-05-21 |
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