JP2768816B2 - Method for producing egg white composition - Google Patents

Description

The present invention relates to a novel method for producing an egg white composition.

[Conventional technology]

Conventionally, egg white solution or egg white aqueous solution as a raw material,
For example, various methods are known for producing foods having a so-called "smooth texture" contained in emulsions such as ice cream and mayonnaise. For example, there is known a method in which egg white liquid is heated and coagulated, and then the obtained coagulated product is pulverized into fine granules to obtain a food having a smooth texture.

[Problems to be solved by the invention]

However, such a conventional method has a problem that it is necessary to once further heat and coagulate to form a lump, which must be further finely pulverized, which requires a considerable amount of work.

Therefore, an object of the present invention is to provide a method for producing an egg white composition having an emulsion-like texture without complicated operation from an egg white aqueous solution as a raw material.

[Means for solving the problem]

The present inventors have assiduously studied and found that the above objects can be achieved by using high-pressure processing means.
The present invention has been completed.

The present invention provides a method for producing an egg white composition, which comprises applying a high pressure to an aqueous solution of egg white, and then separating a white denatured substance produced under a fluidized state.

 Hereinafter, the present invention will be described in detail.

In the present invention, the “egg white aqueous solution” means an aqueous solution containing egg white, specifically, a fluid egg white itself obtained by breaking eggs, which is concentrated by, for example, ultrafiltration or water. And an aqueous solution using dried egg white, and the like. The egg white aqueous solution used in the present invention has an egg white solid content concentration of usually 5 to 20%,
Preferably, it is about 10 to 14%. If the concentration is too high, the gelling of the egg white aqueous solution proceeds quickly, so that it is difficult to control the high-pressure treatment. If the concentration is too low, the denaturation of the egg white takes too much time and the working efficiency is reduced. In addition, there is no problem even if the egg white aqueous solution contains raw materials and components other than egg white and water, such as a pH adjuster, as long as the object of the present invention is not impaired.

According to the present invention, a high pressure is applied to such an egg white aqueous solution. Here, the term "high pressure" refers to a pressure generally referred to as several thousand times the atmospheric pressure. Is a pressure that can partially gel the egg white and transform the egg white into a cloudy substance under a fluidized state. About 3 to 9000 atmospheres are common in the present invention.

Therefore, the actual high-pressure treatment in the present invention may be performed before the whole egg white aqueous solution is integrally gelled, and within a range where the whole liquid is transformed into a cloudy substance while maintaining fluidity. Specifically, the treatment may be performed under processing conditions of 5,000 atm for 5 to 20 minutes, 6,000 atm for 2 to 5 minutes, or 7000 atm for 30 seconds to 1 minute.

The container for storing the raw material egg white aqueous solution during the high-pressure treatment is not particularly limited as long as it can withstand the high-pressure treatment under the above conditions. It is preferable to store and seal in a plastic bag for convenience in handling.
A processing apparatus using a reciprocating pump is generally used as a high-pressure processing apparatus. For example, a high-pressure processing device (MFP-7000 type) manufactured by Mitsubishi Heavy Industries, Ltd. can be mentioned.

As described above, according to the present invention, when a high pressure is applied to the egg white aqueous solution under the above-described conditions, a white denatured product is generated under a fluidized state. If the whole egg white aqueous solution is in a gelled state, that is, the whole is no longer a fluid mass, in order to make it a smooth texture, the mass must be crushed next. However, the operation becomes extremely complicated. Here, “under the flowing state” means that when the object is stored in the container, the object flows out of the container in accordance with the inclination of the container. In addition, the `` white metamorphic substance '' means a metamorphic substance which does not necessarily have to be pure white but presents a white color, and the `` modified substance '' is different from the raw egg white aqueous solution in terms of water solubility. It means there is.

According to the invention, the white modified product thus formed under flow conditions is separated off. Here, "separate" means that the white denatured product is separated and collected from the remaining liquid portion which is transparent or almost transparent. Specifically, centrifugation is generally used as a method of fractionation.
For example, put the whole processed material after high-pressure processing into a centrifuge tube,
Rotate at a rotation speed of about 5,000 to 10,000 rpm and collect the separated sediment. Thus usually, for example, the egg white solids concentration
About 100 parts of an egg white composition having a solid content of about 15% is obtained from 100 parts of a 12% aqueous solution of egg white. The rest after the fractionation as the egg white composition is a non-coagulated liquid portion which is transparent / close to transparent.

The egg white composition produced by the method of the present invention as described above has a smooth texture of an emulsion such as ice cream or mayonnaise. Therefore, it is possible to prepare a food having an emulsion-like texture as it is or by seasoning it as desired.
In addition, it can be added to other foods as needed to give the food smoothness. In particular, in the production of mayonnaise, ice cream, cream cheese, margarine, etc., they can be used as a substitute for a fat material to impart smoothness to these foods and also reduce the calories.

(Operation)

The reason why an egg white composition having a smooth texture can be obtained by the method of the present invention is not clear, but the high pressure treatment is performed before the egg white aqueous solution is integrally gelled, and the fluidity is still maintained. It is thought that the egg white may be made into fine particles without clumping, or a smooth texture may be obtained when the final product is contained in the mouth.

〔Example〕

Hereinafter, the present invention will be described in more detail with reference to examples and application examples. In the present invention, both% and parts are by weight.

Example 1 Fluid egg white obtained by breaking a raw egg (egg white solid concentration: approx.
10%) 400 g is stored and sealed in a plastic bag, and the high pressure press MFP-7000 manufactured by Mitsubishi Heavy Industries, Ltd.
High-pressure treatment was performed using a mold at 5,000 atm for 10 minutes.

Then, the white denatured product generated under the flow condition was centrifuged (8,
000 rpm) to obtain 173 g of the egg white composition of the present invention (egg white solid content: 14%).

It had a smooth texture when included in the mouth.

Example 2 400 g of a fluid egg white obtained by breaking a raw egg, which had been concentrated by ultrafiltration to a solid concentration of 24%, was housed in a plastic bag, sealed, and then subjected to a high-pressure processing apparatus. MFP-7
High pressure treatment was performed at 4,000 atmospheres for 10 minutes using a Model 000.

Then, the white denatured product generated under the flow condition was centrifuged (8,
000 rpm) to obtain 157 g of the egg white composition of the present invention (26% of egg white solid).

It had a smooth texture when included in the mouth.

Example 3 400 g of a liquid egg white obtained by breaking a raw egg into fresh water to make an egg white solid concentration of 6% was accommodated in a plastic bag, sealed, and then subjected to a high-pressure processing apparatus MFP-7000. Was subjected to high pressure treatment at 5,000 atm for 10 minutes.

Then, the white denatured product generated under the flow condition was centrifuged (8,
000 rpm) to obtain 88 g of the egg white composition of the present invention (egg white solid content: 14%).

It had a smooth texture when included in the mouth.

Application Example 1 (Ice Cream-Like Food) After mixing the following ingredients in the following proportions, the mixture was frozen with air bubbles according to a conventional method to produce an ice cream-like food. In raw materials blended (%) egg white composition (product / egg white 14% solids) of Example 1 40 liquid egg yolk 10 Sugar 10 skim milk 5 Water Balance Total 100 Application Example 2 (Mayonnaise-like food) Example 2 With the obtained egg white composition as the main material, mixed according to the usual method after blending the following blending ratio of the auxiliary material,
A mayonnaise-like food was produced. Raw materials blended (%) egg white composition (product / egg white 26% solids Example 2) 50 liquid egg yolk 10 Vinegar (acidity 10%) 8 sodium chloride 4 monosodium glutamate 1 mustard powder 4.8 Xanthan gum 0.2 Water Balance Total 100.0 Application Example 3 (Cream cheese-like food) A cream cheese-like food was produced according to a conventional method using the raw materials having the following compounding ratios. Using raw materials blended (%) egg white composition (egg white 15% solids) 65 Cream cheese 34 Cheese flavor 0.2 lactate 0.8 Total 100.0 Application Example 4 (margarine-like food) Raw material mixing ratio below according to a conventional method A margarine-like food was produced. The raw materials blended (%) egg white composition (egg white 15% solids) 80 Butter 19.79 the invention [Effect of the Invention] Butter Flavor 0.2 beta-carotene 0.01 Total 100.00, novel egg white with a smooth texture of the emulsion-like A method of making a composition is provided.

This production method has the advantage that the final product can be produced very easily without any complicated steps / means for the operation, except that the concentration and pH are adjusted as necessary when preparing the egg white aqueous solution as a raw material. There is.

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Claims (1)

(57) [Claims] 1. A method for producing an egg white composition, comprising applying a high pressure to an aqueous solution of egg white, and then collecting a white denatured substance produced under a fluidized state.