JPS63216436A - Dried egg white having high gel strength and preparation thereof - Google Patents

Abstract

PURPOSE:To obtain dried egg white having remarkably increased gel strength, by adding an blending a saccharide solution, fatty acid esters and phosphates to egg white liquid, drying the resultant blend and heat-treating the dried blend. CONSTITUTION:One or more additives selected from the group consisting of saccharides (e.g. glucose), fatty acid esters (e.g. glycerol ester of a fatty acid) and phosphates (e.g. trisodium phosphate) in an amount of preferably 0.25-0.5% (2.0-4.0% based on solid matter) are added and blended with egg white liquid. The resultant blend is then dried (preferably 3-15% moisture content) and subsequently heat-treated to afford the aimed dried egg white.

Description

DETAILED DESCRIPTION OF THE INVENTION <Public funds for industrial use> The present invention relates to a dried egg white with high gel strength and a method for producing the same.

<Prior art> Dried egg white is widely used as a raw material for various foods such as paste products and gelatinous confectionery that utilize the heat-gelling ability of egg white, but compared to raw egg white, protein denatures during drying. Or the gel strength has decreased considerably.

Therefore, in order to improve the gel strength of dried egg whites, as shown in Japanese Patent Publication No. 59-53804, dried egg whites with a moisture content of 8 to 12% are kept at 70 to 100°C for 5 to 8 days. Method and JP-A-60-114145
As seen in the above publication, a method has been proposed in which dried egg white with a moisture content of less than 20% is heat-treated under pressure using an extruder.

<Problems to be Solved by the Invention> However, the method proposed in Japanese Patent Publication No. 59-53804 has the problem that heat treatment is time-consuming, and the method proposed in Japanese Patent Application Laid-open No. 60-114145 is time-consuming. Although it is not time-consuming, it requires an expensive pressure-resistant device called an extruder, and the problem is that the dried egg whites tend to burn because the process is carried out under high pressure.

Therefore, the present inventors previously proposed a method in which dried egg white is heat-treated at 100° C. or higher for 30 seconds or longer without applying pressure.

According to this proposed method, dried egg white with enhanced gel strength to the same extent as the above-mentioned conventional method can be produced in a short time and without much effort.

However, although the gel strength of dried egg whites produced by these various methods is certainly enhanced to some extent, it is still insufficient, and there is a desire to develop dried egg whites with higher gel strength.

SUMMARY OF THE INVENTION In view of the above circumstances, the present invention aims to provide dried egg white with strong gel strength and a method for producing the same, which can yield dried egg white with even stronger gel than in the past.

Means for Solving the Problems> As a result of various studies aimed at achieving the above object, the present inventors have found that by heat-treating dried egg white to which sugars, fatty acid esters or phosphates have been added. The present invention was completed based on the discovery that it is possible to obtain dried egg white with extremely strong gel strength.

The composition of the dried egg white with strong gel strength according to the present invention is characterized in that it is composed of dried egg white containing one or more types of sugar solution, fatty acid esters, and phosphates, and the composition of the method for producing the same. is characterized by adding and mixing one or more selected from the group consisting of sugars, fatty acid esters, and phosphates to egg white liquid, drying, and then heat-treating.

The egg white liquid used as a raw material in the present invention can be obtained by breaking and separating raw eggs with shells, as well as those obtained by thawing frozen egg whites,
In addition, egg white liquid has been heat sterilized by conventional methods to the extent that thermal denaturation does not occur, or products that have been desugarized using enzymes, bacteria, etc. to prevent the Maillard reaction that occurs during the subsequent heat storage period. etc. can be used as appropriate.

In the present invention, first, one or more additives selected from the group consisting of sugars, fatty acids, and phosphates are added and mixed into such egg white liquid. Here, 11! The esters refer to monosaccharides such as glucose and lactose, disaccharides such as maltose, starch hydrolysates such as dextrin and cyclodextrin, and reduced starch hydrolysates, and fatty acid esters include glycerin fatty acid esters, n, tl[ It refers to Il fat 1m ester, etc., and phosphates include trisodium phosphate, sodium polyphosphate, etc.

The amount of these additives added is 0.25 to 0.25% to the egg white liquid.
5% (2.0 to 4.0% based on solid content) is preferable. If it is less than 0.25%, the effect will be small, and if it is less than 0.5%, the effect will be small.
This is because even if it is used in an amount exceeding 20%, the effect either does not increase or decreases drastically, both of which are undesirable.

In the present invention, next, additives are added to and mixed with the egg white liquid and the mixture is dried to obtain dry egg white. This drying method includes spray drying, stationary drying,
Any method such as vacuum freeze-drying (freeze-drying) may be used. This drying step may be carried out according to the normal production of dried egg white, and the moisture content of the dried egg white obtained by this drying is 1 to 20%, preferably 3 to 1%.
It is desirable that it be 5%. If this moisture content is too low, it will be difficult to obtain the desired product, probably due to insufficient heat transfer in the next heat treatment process, and if the moisture content is too high, thermal denaturation of the protein in the egg white (so-called boiling phenomenon) will occur. This is more likely to occur, both of which are undesirable.

In the present invention, dried egg white with strong gel strength is obtained by heat-treating the dried egg white obtained in this manner. The heat treatment here can be carried out in the same manner as the heat treatment or thermal storage conventionally used to strengthen the gel of dried egg white.

For example, in the case of heat treatment at normal pressure, a heating device as shown in FIGS. 1 to 3 may be used.

The apparatus shown in FIG. 1 is a rotary type continuous heating machine in which a rotating drum 1 is rotated by a rotating device (not shown), and this drum 1 is heated by a gas burner 2. When dry egg white is fed into the drum 1 from the supply pipe 3, the rotary drum 1 has a high supply side and a low discharge port (not shown) and is inclined when viewed from the side, so that it is heated inside the drum. The dried egg whites move toward the supply port while being heated, and the dried egg whites that have been heated are automatically discharged from the discharge port of the drum.

The apparatus shown in FIG. 2 is a rotary batch heating machine in which a rotary drum 1 is rotated by a rotating device (not shown) and the drum 1 is heated by a gas burner 2. Dry egg white is supplied into the drum 1 through a supply port (not shown), the drum 1 is heated and rotated by the burner 2, and when the heating process is completed, the rotation of the drum 1 is stopped, and then the drum 1 is supplied from the supply port. It is designed to discharge dried egg whites.

The apparatus shown in FIG. 3 is a kneader in which a screw 5 is attached to a cylinder 4 having a built-in heater. When dried egg white is supplied from the supply port 6, it is heated while being stirred by the screw 5, and the dried egg white that has been heated is discharged from the discharge port.

The heating temperature of dried egg white using such a device is 100
It is preferable that the temperature is at least ℃.

This is because if the heating temperature is less than 100°C, it will be difficult to obtain the desired product. However, if the temperature exceeds 300°C, the dried egg whites will easily burn during the heat treatment, so it is desirable not to raise the temperature too much. Moreover, it is preferable that the processing time is 30 seconds or more. Processing time is 3
This is because if the heating time is 0 seconds or less, it will be difficult to obtain the desired product.

However, if the time exceeds 2 hours, the dried egg whites will become boiled, so it is preferable not to process them for too long.

Furthermore, when thermal storage is employed, the dried egg whites may be placed in a container and held in a thermal storage chamber set at a predetermined temperature range, for example.

Therefore, the container is not particularly limited to glass containers, metal spring molds, plastic containers, etc., but polyethylene bags are convenient because they are easy to seal and have flexibility in shape.

Moreover, the temperature of thermal storage is preferably in the range of 45 to 250°C. This is because the effect of the present invention is difficult to manifest at temperatures below 45°C, and at temperatures below 45°C.
This is because if the amount exceeds this, the egg white will denature and precipitate will form when rehydrated. The heating period varies depending on the heating temperature, but it is preferably about 15 days to 10 minutes at 45 to 250°C. If the heat storage period is short, the effects of the present invention will not be apparent; if the storage period is not long, precipitation will occur when water is rehydrated. For example, in the case of a thermal M temperature of 45 to 100°C, it is preferable for 2 hours to 15 days, and in the case of a thermal storage temperature of 100 to 250°C, it is preferable for 10 minutes to 2 hours.

The dried egg white obtained as described above has significantly stronger gel strength than conventional ones.

Although the effect of the present invention is not clear, by heat-treating dried egg white containing an additive selected from sugars, fatty acid esters, and phosphates, the effect of the present invention can be improved. It is presumed that the additive promotes a certain product change that contributes to improving the gelation ability of proteins.

Test example> To 600 g of dried egg white (manufactured by Egg C1ty) rehydrated to 1 degree, add 1.5 g of the various additives shown in Table 1 below in solid content (0.25% based on the egg white liquid). , 2.0% based on egg white solids) and 3.0g (0.0% based on egg white liquid).
5% and 4.0% based on the egg white solid content) were added and mixed.

These mixtures were heated at 45°C for 2 hours using the band drying method.
It was dried for several days to obtain dried egg white.

The moisture content of these dried egg whites was adjusted to 8%,
Rebag it in a nylon plastic bag in the form of flakes and store at 75℃ for 5 minutes.
Stored hot for a day.

The gel strength of each dried egg white thus obtained was measured as described below, and the results are shown in Table 1. For comparison, the same operation was carried out on samples without additives, and the results are also shown in Table 1.

Method for measuring gel strength: Reconstitute each of the above dried egg whites with water at a ratio of 1:7, and place in a 57-kaku Furehalon film (Kureha Chemical Industry ■) for 80 minutes.
Heat at ℃ for 40 minutes. After heating, cool with water and cool to 1ia11
! The gel strength of the gel obtained after being left overnight is measured using a rheometer with an 8-diameter spherical plunger.

Table 1 In the table, the numerical values indicate gel strength (unit: g).

Cake Stabilizer R-BV-40 (Jinwelline T Tsudai); As a result of the above test, the dried egg whites according to the present invention to which canning additives have been added are shown in Table 1. It showed good gel strength.

In addition, when using lactose, the effect decreases when the amount added does not exceed 4.0% based on the egg white solid content, so it is necessary to reduce the amount added.

Practical example Hereinafter, preferred embodiments of the present invention will be described.

Example 1 450 g of lactose was added to 10 Gkg of raw egg white wR desugarized with baker's yeast and mixed. Spray dry this mixture to obtain dried egg white with a moisture content of 10%.

This dried egg white was placed in a polyethylene bag, heat-sealed, and stored at 55° C. for 8 days to obtain a dried egg white with strong gel strength.

Example 2 250 g of Rare TLF MI HjJ M ester (Ren-Tone Jugar Ester P-1570; SanIN Kasei Foods ■ trade name) and 500 g of trisodium phosphate were added to 100 kg of raw egg white liquid desugarized with glucose oxidase. Add,
Mix.

This solution was dried by band drying method to obtain dried egg white having a moisture content of 8%.

This dried egg white was placed in a polyethylene bag, heat-sealed, and stored at 75° C. for 5 days to obtain a dried egg white with strong gel strength.

Example 3 Ordinary dried egg whites were rehydrated with 7 times the amount of water to obtain an egg white liquid. To 16 kg of this egg white liquid, 12.8 g of sodium 7-scorbate and 80 g of reduced starch hydrolyzate (NISEE 100; Nikken Kasei brand name) were added and mixed.

This mixture was freeze-dried to obtain dried egg white with a water content of 9%.

This dried egg white is heated in a rotor set heating machine shown in Figure 1.
The mixture was heated at 50° C. for 2 minutes to obtain dried egg white with strong gel strength.

The gel strength of this dried egg white was stronger than that of a mixture containing only sodium ascorbate and similarly dried and heated.

<Effects of the Invention> As described above in detail with the test examples and examples, according to the present invention, it is possible to obtain dried egg white with significantly enhanced gel strength compared to conventional products.

[Brief explanation of the drawing]

Figures 1 to 3 show examples of heating devices used in the heat treatment of dried egg whites in the present invention, in which Figure 1 is a side view of a rotary type continuous heating machine, and Figure 2 is a rotary type batch type heating machine. A side view of the heating machine, and FIG. 3 is a sectional view of the kneader. In the drawing, 1 is a rotating drum, 2 is a gas burner, 4 is a cylinder, and 5 is a screen. Figure 1 Figure 2 Figure 3

Claims (2)

[Claims] (1) Dry egg white with strong gel strength, characterized by being made of dried egg white containing one or more of sugar solution, fatty acid esters, and phosphates. (2) One or more additives selected from the group consisting of saccharides, fatty acid esters, and phosphates are added and mixed to egg white liquid, and after drying, heat treatment is performed to improve gel strength. How to make strong dried egg whites.