JPH0543340B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for producing processed egg white that is transparent and has a viscous or gel-like appearance.

(Prior art) Egg white originally has the property of coagulating when heated, and various gel-like or coagulated foods are manufactured using this property. Technology for processing using enzymes is being researched and developed. For example, there is a method in which a raw egg white solution with a protein concentration of about 1 to 6% is treated with an acidic proteolytic enzyme produced by Aspergillus, and then heated to about 80 to 100°C to remove the coagulum. −
155048), and a method in which a predetermined amount of papain is added to egg white liquid, treated with an enzyme, and then dried in a conventional manner (Japanese Patent Application Laid-Open No. 56-45176).

(Problems to be Solved by the Invention) The method of JP-A-58-155048 produces egg whites that do not coagulate during heat treatment, have a good flavor, and can be used as raw materials for various beverages and nutritional compositions. It relates to a method for producing a hydrolyzate, and
The method disclosed in JP-A No. 56-45176 is a method for producing dried egg white that, when rehydrated and heat-coagulated, yields an egg white gel with a high gel strength similar to that obtained by heat-coagulating raw egg white. It is related to
There is no known method for producing processed egg white that is transparent and has a viscous or gel-like appearance.

(Technical means for solving the problem) As a result of research into a method of using egg white that is different from conventional methods, the present inventors have identified the use of a non-coagulable egg white solution with a specific protein concentration. By simultaneously satisfying all of the above requirements, heat treatment under certain conditions, followed by endopeptidase treatment under specific conditions, a transparent, almost tasteless and odorless viscous or gel-like substance can be produced. I have found that it is possible to obtain

The gist of the present invention, which was completed based on the above findings, is to heat-treat a non-thermocoagulable egg white solution with a protein concentration of 2 to 6% by weight under conditions sufficient to heat-denature the proteins in the egg white solution. Add endopeptidase to this, mix, and let it act at 35 to 90°C for 10 hours to 1 minute to make the egg white solution viscous or gel, and if necessary, heat-treat it further. This is a method for producing processed egg white food characterized by the following.

Hereinafter, the content of the present invention will be explained in detail.

In the present invention, egg white is first dissolved to obtain an egg white solution having a specific protein concentration. The egg white used here may be in powder form or in liquid form, but the resulting egg white solution must be non-thermocoagulable. The production of a non-thermocoagulable egg white solution may be carried out according to a conventional method. For example, there is a method as described in Japanese Patent Application Laid-Open No. 58-155048 mentioned above, or a method in which raw egg white is freeze-vacuum dried or dried under reduced pressure and the powdered egg white is dissolved to form a solution. The protein concentration of the egg white solution obtained by such a method needs to be 2 to 6% by weight. If the protein concentration of the egg white solution is less than 2% by weight, even if the subsequent treatment is carried out in the same manner as in the present invention, a viscous or gel-like solution cannot be obtained. On the other hand, if the protein concentration of the egg white solution exceeds 6% by weight, it will coagulate during the next heat treatment, making subsequent treatments impossible.

Next, the egg white solution is heat-treated. The conditions for this heating process need to be sufficient to denature the proteins in the egg white solution. This makes it more susceptible to enzymatic degradation by endopeptidase in the next step. Therefore, the specific conditions for the above heat treatment are 80~
Preferably at 140°C for about 1 hour to 5 seconds, and
Preferably, the temperature is 95 to 100°C for about 10 to 5 minutes.

After the proteins in the egg white solution are denatured by heating in this manner, endopeptidase is added. The endopeptidases to be added include those of plant origin such as bromelain and ficin, actinomycetes such as Streptomyces griceus,
Aspergillus oryzae
They include those of microbial origin, such as those obtained by isolation and purification from filamentous fungi such as Bacillus subutilis and Bacillus subutilis. The addition amount is sufficient to be 0.1% by weight or more, preferably about 0.4 to 3% by weight, based on the protein in the egg white solution. Thereafter, the egg white solution is allowed to act at a temperature of 35 to 90°C for 10 hours to 10 seconds, preferably at 45 to 80°C for 2 hours to 1 minute, to make the egg white solution viscous or gel. When the egg white solution becomes viscous, it is measured using a B-type viscometer (25℃, rotor No. 3, 60rpm).
Refers to products with a viscosity of 400 cp or more when measured at In this case, the enzyme may be allowed to act while stirring, but the purpose of the present invention is achieved by adding the enzyme, stirring to uniformly disperse the enzyme, and then allowing the enzyme to act while standing still. It is preferable to do so.

If the action conditions during the enzyme treatment are gentle within the above range, that is, the temperature is low, or the action time is extremely short even if the temperature is high, the egg white solution will become a viscous substance, and the above action will be reversed. When the conditions are severe, ie, the working temperature is high and the time is long, the egg white solution becomes a gel-like substance. Therefore, when enzymatically treating an egg white solution, the conditions may be determined as appropriate depending on the final desired physical properties of the practitioner. In addition, the viscous substance obtained under mild enzyme action conditions has the property of changing into a gel-like substance by further heating. The conditions for enzyme treatment may be determined. For example, when adding some food materials, additives, etc. after enzymatic treatment of the egg white solution, the enzyme treatment conditions are made gentle to make the egg white solution viscous, and then the food materials, additives, etc. are added.
Thereafter, a method of further heating to obtain a gel-like substance may be adopted. In this case, the heating conditions are 60 to 120℃ for 30 minutes to 30 seconds, preferably 80 to 100℃.
10 minutes to 1 minute at ℃ is sufficient.

(Effects of the Invention) The processed egg white treated in this manner is a transparent viscous substance or a transparent gel-like substance, and is tasteless and odorless. As a result, even when used in various thickened foods and gel-like foods, the odor and taste peculiar to heat-coagulated egg whites are not added, and the color of the foods mentioned above does not change. Furthermore, it is possible to reduce the amount of thickeners and gelling agents used in the above-mentioned thickened foods and gelled foods, and it is also possible to add the nutrition of egg whites.

In the present invention, the obtained processed egg white may be powdered by appropriate drying means and used as a thickening agent or gelling agent, or as another embodiment of the present invention, any of the above processing steps may be performed. Various product raw materials may be added at this stage.

(Example) Example 1 After freezing raw egg whites at -20℃ or lower, the degree of vacuum was 6.
Pascal and vacuum-dried for 20 hours at a shelf temperature of 35°C, and then ground in a coffee mill to obtain egg white powder. Next, the egg white powder was dissolved in water to obtain 90 g of a non-thermocoagulable egg white solution with a protein concentration of 5% by weight, which was heat-treated at 100°C for 5 minutes to heat-denature the protein in the egg white solution. After that, 10g of bromelain (manufactured by SIGMA) 1% by weight solution was added and mixed.
A transparent gel was obtained by standing at 60°C for 15 minutes.

Comparative Example 1 When the same treatment as in Example 1 was performed except that no enzyme was added, a gel-like substance was not obtained and a transparent solution remained.

Example 2 Egg white powder obtained in the same manner as in Example 1 was dissolved in water to obtain 90 g of a non-thermocoagulable egg white solution with a protein concentration of 4% by weight, which was heat-treated at 80°C for 10 minutes. After heating and denaturing the proteins in the egg white solution,
10 g of a 0.4% by weight solution of protease "Amano" A (manufactured by Amano Pharmaceutical Co., Ltd.) was added, mixed, and left to act at 50° C. for 10 minutes. The viscosity of the egg white solution thus obtained was 550 cp. After that, 5 at 100℃
Further heating for minutes resulted in a clear gel.

Comparative Example 2 The same procedure as in Example 2 was carried out except that no further heating was performed after the enzyme was applied. No gel-like material was obtained, and the solution remained as a transparent solution.

Example 3 Egg white powder obtained in the same manner as in Example 1 was dissolved in water to make an egg white solution with a protein concentration of 5% by weight.
After heating it at 100°C for 3 minutes to heat-denature the protein in the egg white solution, add 10g of a 0.5% by weight solution of bromelain (manufactured by SIGMA).
The mixture was mixed and allowed to stand at 50°C for 10 minutes. The viscosity of the egg white solution thus obtained was 600 cp. Next, 0.1 g of glucose was added to the egg white solution and mixed, and then dispensed into 20 g portions into a shear dish.
The mixture was heat sterilized at 120°C for 5 minutes to form a gel, which was then used as a culture medium. The gel strength of this medium was measured using a rheometer and was found to be 70 g. The above gel strength was measured using a rheometer (NRM-) manufactured by Fudo Kogyo Co., Ltd.
3002D type) under the conditions of a pressure bias, an elastic plunger (10φ), and a rising speed of 6 cm/min.

Example 4 Egg white powder obtained in the same manner as in Example 1 was dissolved in water to make an egg white solution with a protein concentration of 4% by weight.
After heating it at 95°C for 5 minutes to heat-denature the protein in the egg white solution, 50g of a 0.8% by weight solution of bromelain (manufactured by SIGMA) was added and mixed, and the mixture was heated at 65°C for 20 minutes. A gel was formed by standing still. This was frozen at -20°C or below, dried for 20 hours at a vacuum of 6 Pascals and a shelf temperature of 35°C, and ground in a coffee mill. The powder thus obtained is 6g of coffee powder and 10g of sugar.
The powders were mixed together, 100 g of water was added and dissolved, and the mixture was allowed to stand for 1 hour to obtain coffee jelly.

Claims (1)

[Scope of Claims] 1. A non-thermocoagulable egg white solution with a protein concentration of 2 to 6% by weight is heat-treated under conditions sufficient to denature the proteins in the egg white solution, and endopeptidase is added thereto; A method for producing processed egg whites, which comprises mixing and reacting at 35 to 90°C for 10 hours to 1 minute to make the egg white solution viscous or gel. 2 The heat treatment conditions are sufficient for heat denaturation of the proteins in the egg white solution at 80 to 140°C for 1 hour to 5.
2. The method for producing processed egg white according to claim 1, wherein the process is as follows. 3. The method for producing processed egg white according to claim 1, wherein the endopeptidase action conditions are 45 to 80°C and 2 hours to 1 minute.