JP3135234B1 - Egg white composition - Google Patents

Abstract

The present invention relates to a freeze-resistant egg white composition having a texture similar to that of a boiled egg, which does not release water even if it is heat-coagulated and frozen once. To provide a frozen-tolerant egg white composition which is the same white color as that of the above. An egg white composition containing egg white, fatty acid and starch, which is coagulated by heating. The composition of this egg white contains 0.4 to 16 parts of a fatty acid and 4 to 80 parts of starch based on 100 parts of an egg white solid.
Parts.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to an egg white composition obtained by heat coagulation.

[0002]

2. Description of the Related Art Egg whites inherently have the property of coagulating by heating, and various studies have been made to improve the quality of coagulated egg whites. For example, JP-A-7-255428
By adding a fatty acid to egg white as described in JP-A-10-72, or by adding a fatty acid to egg white as described in JP-A-10-72, the texture after heating and coagulation is supple and elastic. There is disclosed an egg white composition which forms an egg white coagulate having good properties and good water retention.

[0003]

However, when such an egg white composition is coagulated by heating and then frozen, water separation occurs upon thawing. As a result, there is a problem that the texture is rough or hard, and the texture like the egg white of the boiled egg is lost. In addition, the color tone of the coagulated egg white after heat coagulation has a slightly pale translucency,
There was a problem that the white color of the boiled egg was slightly different from the white color of the egg white.

Accordingly, the present invention provides an egg white composition having a texture similar to that of a boiled egg, which does not water-separate even if it is heat-coagulated and frozen once. The purpose of the present invention is to provide an egg white composition having a similar white color.

[0005]

Means for Solving the Problems The present inventor has made various studies to solve the above-mentioned problems, and as a result, has arrived at the present invention. That is, the present invention provides (1) an egg white composition obtained by heat coagulation containing egg white, a fatty acid and starch; (2) an egg white solid content of 1
0.4 to 16 parts of a fatty acid and 4 to 80 parts of starch with respect to 00 parts.
(3) Egg white composition obtained by heat coagulation containing egg white, fatty acid and starch, and fat and / or emulsified oil and fat, (4) 100 parts of egg white solid content 0.4 to 16 parts of fatty acid and 4 to 8 starch
A heat-coagulated egg white composition containing 0 parts and oil and / or emulsified oil / fat of 16 to 160 parts, (5) an egg white composition according to any one of the above items (1) to (4), which is frozen. object,
It is.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
In the present invention, all “parts” are “parts by mass”,
All “%” mean “% by mass”. First, in the present invention, egg white means egg yolk separated from egg yolk, pasteurized egg, frozen egg white thawed, dried egg white rehydrated, and diets such as sugar and salts added to these egg whites. Examples thereof include those obtained by adding raw materials for articles. As long as it has general properties such as heat coagulability, even if some components, for example, sugar and lysozyme are removed, it can be used. In the present invention, the egg white solids refer to those obtained by removing water from egg whites.

In the present invention, a fatty acid is a chain compound having 6 or more carbon atoms and one carboxyl group, for example, caproic acid, decanoic acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, Examples include behenic acid, lignoceric acid, oleic acid, vaccenic acid, linoleic acid, linolenic acid, and arachidonic acid.
In the present invention, a mixture of these arbitrary ratios may be used. The above-mentioned fatty acids can be obtained by removing glycerin, unreacted triglyceride, diglyceride, monoglyceride and the like from vegetable oils and fats, animal fats and oils, and hydrogenated oils and fats thereof by hydrolysis with acids, alkalis, enzymes and the like. Some are commercially available as food additives.

In the present invention, the content of the fatty acid is preferably 0.4 to 16 parts based on 100 parts of egg white solids. This is because if the amount is less than 0.4 part, the food texture tends to be loose and the texture tends to be loose when thawed after freezing, and the texture tends to be konjac if it exceeds 16 parts.

In the present invention, edible starch and chemically modified starch which are generally distributed can be used. Since the starch exists in a form containing water in the egg white composition, it is presumed that the water is released even after thawing after freezing.

Examples of the starch include natural starch such as wheat starch, potato starch, waxy corn starch, regular corn starch, high amylose corn starch and tapioca starch, or processed starch obtained by subjecting them to a pregelatinization treatment, esterification, ether. Chemically modified starch which has been subjected to treatments such as chemical conversion and oxidation can be used. Of these, it is needless to say that modified starch having freeze resistance is more preferably used.

The amount of starch in the egg white composition is preferably 4 to 80 parts per 100 parts of the solid content of egg white. This is 4
If the amount is less than 30 parts by weight, the water is likely to be loose when the thawing is performed after freezing, and the texture is likely to be uneven, and if the amount is more than 80 parts, the texture is hard and tends to be like glue.

In the present invention, the color tone of the coagulated egg white can be changed from a pale and transparent one to a white one by further adding an oil or fat and / or an emulsified oil or fat.
This is presumed that the oil and / or emulsified oil and fat is dispersed in the egg white composition and thus acts like a colloid, and the color tone appears to be whiter. The fats and oils are edible animal and vegetable fats and oils, and the properties thereof are not particularly limited, and may be solid or liquid at normal temperature as long as they have no off-flavor and odor. For example, palm oil, soybean oil, rapeseed oil, sesame oil, safflower oil, rice oil, sunflower oil, tallow, lard and the like can be mentioned.

The emulsified fats and oils are those obtained by emulsifying the above-mentioned edible animal and vegetable fats and oils with a commonly used emulsifier. Examples of the emulsifier include natural emulsifiers such as lecithin, egg white, egg yolk, sodium caseinate, calcium caseinate, whey protein, and chemically synthesized such as glycerol fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester. And various fatty acid esters.

The amount of the fat and / or emulsified fat and oil in the egg white composition is preferably 16 to 160 parts per 100 parts of solid egg white. This is because if it is less than 16 parts, it is difficult to improve the color tone with a bluish and transparent feeling, and if it exceeds 160 parts, it becomes oily and the flavor tends to deteriorate.

Incidentally, any raw materials and components may be contained as long as the effects of the present invention are not impaired. For example, gums, collagen and the like as starch precipitation preventive agents can be mentioned.

Next, a typical method for producing the egg white composition of the present invention by heat coagulation will be described. First, the fatty acids are added to the egg white. The method of addition is arbitrary. Although it may be added as it is, it is preferable to add it after dissolving it in an alcohol, an aqueous alcohol solution or an aqueous alkali solution in order to help dissolve the fatty acid. In this case, the alcohol concentration is 50 to 100%, and the amount used is 4 to 5 times the mass of the fatty acid.
The concentration of the aqueous alkali solution is 0.1 to 3 mol / l, and the amount used is preferably about 8 to 10 times the mass of the fatty acid.

The liquid egg white from which the egg is broken to remove the yolk is put into a homomixer or the like, and the fatty acid is added with stirring. It is preferable to stir while heating to about 45 ° C. in order to easily disperse the fatty acid. Then the starch is added. Starch may be added as it is, or may be added together with clear water to facilitate mixing. After blending each raw material, mix until uniform. For example, mixing may be performed for about 1 hour while heating to about 35 to 50 ° C., and high pressure homogenization may be performed at a pressure of 5 to 30 MPa (megapascal) in order to obtain a more uniform solution state.

Further, when adding fats and oils and / or emulsified fats and oils, they may be added together with the above-mentioned raw materials.

The method of heat coagulation is not particularly limited, and any conventional method may be used. For example, there is a method in which a predetermined casing is filled and sealed, boiled at 70 to 98 ° C. for 10 minutes or more, heated by a kneader, steamed, and baked.

Further, when the heat-coagulated egg white composition is frozen, it is frozen as it is, cut into a suitable size and frozen, or cut into a suitable size, and then cut into other raw materials such as mayonnaise, egg yolk, and seafood. And frozen for use as egg whites in frozen egg spreads and frozen salads.

[0021]

EXAMPLE 1 First, 800 g of liquid egg white obtained by breaking the egg and removing the yolk was added to about 4 g.
Heat to 5 ° C and homomixer (high-speed shear stirrer)
While stirring with, a solution prepared by dissolving 4.4 g of oleic acid in 40 g of a 3% aqueous sodium hydroxide solution was added, and 40 g of modified starch (manufactured by AESTALEY MFC.CO, "Permaflow") and 0.5 g of xanthan gum were added. Stirring
The mixture was mixed (containing 4.4 parts of fatty acid and 40 parts of starch with respect to 100 parts of egg white solids).

Further, it is filled in a vinylidene chloride casing having a folded diameter of 57 mm and solidified by heating at 90 ° C. for 30 minutes.
Cooling. After cooling, 200 g cut into a 5 mm x 5 mm die were frozen-resistant mayonnaise (KYP Co., Ltd.)
100 g of “cold-resistant heat-resistant mayonnaise U-1” and 100 g of heat-coagulated egg yolk were mixed to prepare an egg spread. When the egg spread thus obtained was frozen and thawed, there was no water separation, and the texture of the egg white portion was similar to that of the boiled egg.

Example 2 100 g of dried egg white was rehydrated with 700 g of fresh water, a mixture of 2.5 g of oleic acid and 2.0 g of linoleic acid was added, stirred and mixed, and further modified starch (same as in Example 1) )
30 g, emulsified fat (made by Kewpie Co., Ltd., “York Run”
No. 6 ") and 0.5 g of xanthan gum were added and stirred and mixed (4.5 parts of fatty acid with respect to 100 parts of egg white solids).
Parts, 30 parts of starch and 30 parts of emulsified oil and fat).

Further, the casing is packed in a vinylidene chloride casing having a folded diameter of 130 mm, heated at 90 ° C. for 90 minutes, solidified, and cooled. After cooling, crushed with a 4.8 mm hole chopper 20
0 g, frozen-resistant mayonnaise (same as in Example 1) 1
00 g and 100 g of heat-coagulated egg yolk were mixed to prepare an egg spread. When the egg spread thus obtained was frozen and thawed, there was no water separation, and the texture of the egg white portion was as good as that of the boiled egg. Further, the color tone of the egg white composition after heat coagulation was white as in the case of boiled eggs.

EXAMPLE 3 Linoleic acid was added to 800 g of liquid egg white excluding lysozyme.
g, and then stirred and mixed. Further, 30 g of modified starch (same as in Example 1), 20 g of emulsified fat and oil (same as in Example 2) and 0.5 g of xanthan gum were added and stirred and mixed. (Contains 5 parts of fatty acid, 30 parts of starch, and 20 parts of emulsified oil / fat for 100 parts of egg white solids).

Further, it is packed in a vinylidene chloride casing having a folded diameter of 130 mm, and is heated at 90 ° C. for 100 minutes to solidify.
Cooling. After cooling, sliced thinly, cut into a plate 1 cm wide and 2 cm long, 40 g, and seafood (boiled scallop, shrimp, etc.) 30 g of freeze-resistant mayonnaise (Kyupie Co., Ltd., “Frozen mayonnaise white”) And salad-like delicacy. The salad-like delicacy obtained in this manner did not cause water separation even when frozen and then thawed, and the texture of the egg white portion was similar to that of the boiled egg. Further, the color tone of the egg white composition after heat coagulation was white as in the case of the boiled egg.

[0027]

[Test Example] Test Example 1 Test Method Oleic acid was added to the liquid egg white from which the eggs were split and the yolk was removed, while stirring, and further modified starch (National Starch and Chemical Co., Ltd. product, “Colflo 67”) was added. Added and mixed. The mixing ratio is as shown in Table 1. Filled in a vinylidene chloride casing with a folded diameter of 57 mm,
After heating at 90 ° C. for 30 minutes to form an egg white coagulated product, the mixture was cooled, and the gel strength, water separation rate, and state were examined by the following methods.

A. Gel strength The cooled coagulated egg white was cut into a thickness of 3 cm, and the gel strength was measured with a rheometer (manufactured by Fudo Kogyo Co., Ltd.). The rheometer measurement condition is a spherical plunger with a diameter of 8 mm.
The speed was 6 cm / min. On the other hand, the cooled egg white coagulate is 3cm
Cut to thickness, freeze at -30 ° C for 7 days, thaw at room temperature,
Gel strength was measured as described above.

B. Water separation rate The cooled egg white coagulated product is cut into a thickness of 3 cm and the mass is measured. After freezing at −30 ° C. for 7 days, thaw at room temperature and measure the mass after thawing. After measurement, place on 5 sheets of filter paper
After the standing, the mass of the coagulated egg white is measured again. The water separation rate is determined as follows. <(Mass before freezing-mass after standing on filter paper) / mass before freezing> × 100

C. Condition Ten well-trained panelists observed the condition of the frozen and thawed egg white coagulated product. The texture was also examined.

Test results are as shown in Table 1. That is, from the table, it can be understood that the egg white composition obtained by heat coagulation according to the present invention contains starch, and thus has little water separation even after freezing and thawing. In addition, when the blending ratio of starch is 4 to 80 parts with respect to 100 parts of egg white solids, it can be understood that the texture is the same as that of the egg white of boiled eggs, which is favorable.

[0032]

[Table 1]

Test Example 2 Test method Except that the mixing ratio of liquid egg white, oleic acid and starch was as shown in Table 2, an egg white coagulated product was produced in the same manner as in Test Example 1, and the gel strength, water separation rate and state were measured. Examined.

Test Results Table 2 shows the results. That is, it can be understood from the table that the egg white composition obtained by heat coagulation of the present invention has little water separation even after freezing and thawing. In addition, it can be understood that when the compounding ratio of the fatty acid is 0.4 to 16 parts with respect to 100 parts of the egg white solid content, the texture is the same as that of the boiled egg, which is favorable.

[0035]

[Table 2]

Test Example 3 Test method Coagulated egg white in the same manner as in Test Example 1 except that liquid egg white, oleic acid, starch and emulsified fat (the same as in Example 2) were used in the proportions shown in Table 3. Was manufactured and the condition was examined.

Test Results Table 3 shows the results. That is, from the table, it can be understood that the heat-coagulated egg white composition of the present invention containing the emulsified fat has a white color. Further, it can be understood that when the blending ratio of the emulsified oil and fat is 16 to 160 parts with respect to 100 parts of the egg white solid content, it is white and the flavor is good.

[0038]

[Table 3]

[0039]

As described above, the heat-coagulated egg white composition of the present invention does not cause water separation even when thawed after freezing, has a good texture like boiled egg white, and has a frozen egg. Can be used for spreads and frozen salads. In addition, the color tone of the egg white composition after heat coagulation becomes white like egg white of boiled eggs.

──────────────────────────────────────────────────続 き Continuation of front page (56) References JP-A-8-308486 (JP, A) JP-A-62-1171655 (JP, A) JP-A-63-137663 (JP, A) (58) Survey Field (Int.Cl. ⁷ , DB name) A23L 1/32

Claims (5)

(57) [Claims] 1. An egg white composition comprising egg white, fatty acid and starch, which is coagulated by heating. 2. Fatty acid 0.1 part per 100 parts egg white solids.
An egg white composition obtained by heat coagulation, containing 4 to 16 parts and 4 to 80 parts of starch. 3. An egg white composition obtained by heat coagulation containing egg white, fatty acid and starch, and oil and fat and / or emulsified oil and fat. 4. Fatty acid 0.1 parts per 100 parts of egg white solids.
An egg white composition obtained by heat coagulation containing 4 to 16 parts, 4 to 80 parts of starch, and 16 to 160 parts of oil and fat and / or emulsified oil and fat. 5. The egg white composition according to claim 1, which is frozen.