JPH04141068A - Production of egg white composition - Google Patents

Abstract

PURPOSE:To simply obtain the title composition having emulsion-like smooth texture without requiring a complicated process and a complex means in terms of operation at all by applying high pressure to an aqueous solution of egg white and then collecting a white denatured material produced in a flow state. CONSTITUTION:High pressure (preferably 3,000-9,000 atmospheric pressure) is applied to an aqueous solution of egg white and then a white denatured material produced in a flow state is collected to give the objective composition.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to a novel method for producing egg white compositions.

[Conventional technology]

Conventionally, the so-called "smooth texture" of emulsions such as ice cream and mayonnaise, which are made from egg white liquid or aqueous egg white solution, has been produced.

Various methods are known for producing certain food products.

For example, a method is known in which egg white liquid is coagulated by heating, and the resulting coagulated product is then ground into fine granules to obtain a food product with a smooth texture.

[Problem to be solved by the invention]

However, such a conventional method has the problem that it is necessary to further finely pulverize the material that has been heated and solidified into a lump, which is quite time-consuming.

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

[Means to solve the problem]

As a result of intensive research, the present inventors have found that the above object can be achieved by using high pressure processing means, and have completed the present invention.

The present invention provides a method for producing an egg white composition, which is characterized by applying high pressure to an aqueous egg white solution and then separating the white denatured product produced in a fluidized state.

The present invention will be explained in detail below.

In the present invention, the term "egg white aqueous solution" refers to an aqueous solution containing egg white. Specifically, the term "egg white aqueous solution" refers to an aqueous solution containing egg white. Examples include those diluted with water and those made into an aqueous solution using dried egg white. The egg white aqueous solution used in the present invention usually has an egg white solid content concentration of 5 to 20%.
, preferably about 10 to 14%. If the concentration is too high, the gelation of the egg white aqueous solution will proceed quickly, making it difficult to manage high-pressure treatment, and if the concentration is too low, it will take too much time to denature the albumen, reducing work efficiency.

Note that there is no problem even if the egg white aqueous solution contains raw materials/components other than egg white and water, such as a pH adjuster, as long as the purpose of the present invention is not impaired.

According to the present invention, high pressure is applied to such an aqueous egg white solution. Here, "high pressure" refers to a pressure that is said to be several thousand times the atmospheric pressure when fishing on a boat. This refers to the pressure that can partially gel an aqueous solution and transform egg white into a white turbid substance under fluid conditions. A pressure of about 3 to 9,000 atmospheres is typical in the present invention.

Therefore, the actual high-pressure treatment in the present invention may be carried out before the entire egg white aqueous solution is integrally gelled, and within the range where the entire solution is transformed into a cloudy white material while maintaining its fluidity. Specifically, the treatment may be performed under treatment conditions such as 5,000 atmospheres for 5 to 20 minutes, 6,000 atmospheres for 2 to 5 minutes, or 7,000 atmospheres for 30 seconds to 1 minute.

The container for storing the aqueous egg white solution as a raw material during the high-pressure treatment is not particularly limited as long as it can withstand the high-pressure treatment under the conditions described above.

For convenience in handling, it is preferable to store and seal it in a plastic bag. In addition, as equipment for high pressure processing,
A processing device using a reciprocating pump is generally used. For example, high pressure processing equipment (MFP-7) manufactured by Mitsubishi Heavy Industries ■
000 type).

As described above, according to the present invention, when high pressure is applied to an aqueous egg white solution under the conditions described above, a white denatured product is generated in a fluidized state. When the entire egg white aqueous solution becomes gelled, that is, it becomes a lump with no fluidity, the lump must be crushed in order to have a smooth texture. This makes the work extremely complicated.

Note that "under a flowing state" herein means that when an object is housed in a container, it is in a state in which it flows out of the container as the container is tilted.

In addition, "white metamorphosed product" means a metamorphosed product that exhibits a white color, although it does not necessarily have to be pure white.
This means that it is different from the raw egg white aqueous solution in terms of water solubility.

According to the present invention, the white denatured product thus produced under the fluidized state is separated. Here, "separating" means separating and collecting this white denatured product from the remaining transparent or nearly transparent liquid portion. As a preparative method,
Specifically, centrifugation is generally used. For example, the entire processed material after high-pressure treatment is placed in a centrifuge tube and rotated at a rotation speed of about 5,000 to 10,000 rpm,
Collect the separated sediment. In this way, for example, about 50 parts of an egg white composition having an egg white solid content of about 15% can be obtained from 100 parts of an egg white aqueous solution having an egg white solid content of 12%. The remainder of the egg white composition after separation is a transparent/nearly transparent non-coagulated liquid portion.

The egg white composition produced by the method of the present invention as described above has, for example, the smooth texture of emulsions such as ice cream and mayonnaise. Therefore, it can be used as is or seasoned according to preference to make a food with an emulsion-like texture. In addition, it can be added to other foods as needed to impart smoothness to the foods. In particular, it can be used as a substitute for fatty raw materials in the production of mayonnaise, ice cream, cream cheese, margarine, etc., to impart smoothness to these foods and also to reduce calories.

[Function] The reason why an egg white composition with a smooth texture can be obtained by the method of the present invention is not clear, but the high-pressure treatment allows the egg white aqueous solution to maintain its fluidity even before it is integrally gelled. It is thought that by stopping at this stage, the egg white can be made into fine particles without becoming lumpy, resulting in a smooth texture when the final product is placed in the mouth.

〔Example〕

Hereinafter, the present invention will be explained in more detail with reference to Examples and Application Examples. In the present invention, both % and parts are based on weight.

Example 1 Fluid egg white obtained by breaking raw eggs (egg white solid content concentration approximately 1
0%) 400g was stored and sealed in a plastic bag,
This thing has a high pressure pressurization device MFP-7 made by Mitsubishi Heavy Industries.
High-pressure treatment was performed at 5,000 atmospheres for 10 minutes using a Model 000.

Next, the white denatured product produced under fluidized conditions was centrifuged (8,
The egg white composition of the present invention (
173 g of egg white (solid content 14%) was obtained.

This product had a smooth texture when put in the mouth.

Example 2 400 g of fluid egg white obtained by cracking raw eggs was concentrated by ultrafiltration to give an egg white solid content concentration of 24%,
After being placed in a plastic bag and sealed, it was subjected to high-pressure processing at 4,000 atmospheres for 10 minutes using a high-pressure processing device MFP-7000 model.

Next, the white denatured product produced under fluidized conditions was centrifuged (8,
The egg white composition of the present invention (
157 g of egg white solid content (26%) was obtained.

This product had a smooth texture when put in the mouth.

Example 3 400 g of fluid egg white obtained by breaking raw eggs and adding fresh water to make the albumen solid concentration 6% was placed in a plastic bag and sealed, and then placed in a high-pressure processing device MFP-7000.
High-pressure treatment was performed at 5,000 atmospheres for 10 minutes using a mold.

Next, the white denatured product produced under fluidized conditions was centrifuged (8,
000 rpm), and the egg white composition of the present invention (
88 g of egg white solid content (14%) was obtained.

This product had a smooth texture when put in the mouth.

Application Example 1 (Ice cream-like food) After blending raw materials in the proportions shown below, air bubbles were added and frozen according to a conventional method to produce an ice cream-like food.

Ingredients Mixture (%) Egg white composition (Product of Example 1 40/Egg white solid content 14%
) Egg yolk liquid 10 sugar
10 skimmed milk powder 5 water
Total number of remaining stands
100 Application Example 2 (Mayonnaise-style food) The egg white composition obtained in Example 2 above was used as the main material, and the following additives were added in the proportions listed below, and then mixed according to a conventional method to produce a Mayonnaise-style food. .

Ingredients Mixture (%) Egg white composition (product of Example 2 50/egg white solid content 26%) Egg yolk liquid 10 servings Vinegar (acidity 1
0%) 8 salt 4 monosodium glutamate 1 mustard powder
4.8 Xanthan gum
0.2 Water Total remaining amount 100.0 Application example 3 (
Cream cheese-like food) A cream cheese-like food was produced according to a conventional method using raw materials with the following blending ratios.

Ingredients Mixture (%) Egg white composition (egg white solid content 15%) 65 Cream cheese 34 Cheese flavor 0.2 Lactic acid
0.8 total
100.0 Application Example 4 (Margarine-style food) A margarine-style food was produced according to a conventional method using raw materials in the following blending ratios.

Ingredients Mixture (%) Egg white composition (egg white solid content 15%) 80 Butter
19.79 butter flavor
0.2β-carotene
0.01 total 10
0. 00 [Effects of the Invention] The present invention provides a method for producing a novel egg white composition having a smooth emulsion-like texture.

This manufacturing method has the advantage that the final product can be manufactured extremely easily without any complicated steps or means other than adjusting the concentration and pH as necessary when preparing the egg white aqueous solution used as the raw material. There is.

Applicant's agent: Mr. Sato

Claims (1)

[Claims] A method for producing an egg white composition, which comprises applying high pressure to an aqueous egg white solution and then separating a white denatured product produced under a fluid state.