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Heated whole egg liquid and its manufacturing method

A technology of whole egg liquid and transferrin is applied in the field of heating whole egg liquid, which can solve the problems of reduced taste, reduced product volume, and delayed foaming time.

Active Publication Date: 2021-05-18
Q P CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, when heat sterilization is performed under the above conditions, a part of the protein in the whole egg liquid is thermally denatured during heating, and the foamability, etc., may decrease compared with that before heating.
When the whole egg liquid with reduced foamability is used to make snacks / bread, it will cause delay in foaming time, decrease in product volume, and decrease in taste, etc.

Method used

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  • Heated whole egg liquid and its manufacturing method
  • Heated whole egg liquid and its manufacturing method
  • Heated whole egg liquid and its manufacturing method

Examples

Experimental program
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Effect test

Embodiment 1～6

[0107] Break the shell eggs mechanically, separate the egg yolk liquid from the egg white liquid, and filter them by normal methods. In the following steps, a continuous heat exchanger (manufactured by Iwai Machinery Co., Ltd.) was used. First, as the first heating step, the obtained liquid egg yolk was heated to 61° C. as shown in Table 1, kept for about 3.5 minutes, and then cooled to 5° C.. It should be noted that the egg yolk liquid in this embodiment contains 17% egg white liquid. Next, as a second heating step, the separated egg white liquids were heated under the temperature conditions shown in Table 1, respectively. Next, the heated egg yolk liquid and egg white liquid were mixed, and homogenized using a propeller mixer to obtain whole egg liquid. Finally, the obtained whole egg liquid was cooled to below 8° C., and kept for the time shown in Table 1 respectively. Thus, the heated whole egg liquid of Examples 1-6 was obtained.

[0108] [Table 1]

[0109]

Embodiment 7

[0111] Break the shell eggs mechanically, separate the egg yolk liquid from the egg white liquid, and filter them by normal methods. Next, as the first heating step, the obtained liquid egg yolk was heated to 61° C., kept for about 3.5 minutes, and then cooled to 50° C.. Next, as a second heating step, the cooled egg yolk liquid and the egg white liquid separated from the egg yolk liquid were mixed, homogenized using a propeller mixer, heated to 56° C., and kept for 3.5 minutes. Finally, the obtained whole egg liquid was cooled to below 8°C and kept for 48 hours. Thus, the heated whole egg liquid of Example 7 was obtained.

Embodiment 8

[0113] The heated whole egg liquid of Example 8 was obtained by the method similar to Example 1 except having heated at 65 degreeC for 3.5 minutes in the 1st heating process.

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Abstract

The invention provides fully sterilized heated whole egg liquid with high foamability and a manufacturing method thereof. The heated whole egg liquid of the present invention is a heated whole egg liquid in which Salmonella is negative in every 25 g sample weight and the coliform group is less than 10 / g. When the aforementioned heated whole egg liquid is electrophoresed by the Native-PAGE method, the detection Two ovotransferrin bands comprising the first band and the second band with a faster swimming speed than the first band were obtained, and the aforementioned two ovotransferrin bands were measured with a densitometer For each depth, the measured value of the first band is 50% or more and 200% or less of the measured value of the second band. Thereby, it is possible to provide heated whole egg liquid with high safety and high foamability.

Description

technical field [0001] The present invention relates to fully sterilized and highly foamable heated whole egg liquid and a manufacturing method thereof. Background technique [0002] There is a possibility that the unheated whole egg liquid that has just been broken and separated from the eggshell has been contaminated by bacteria such as Salmonella enteritidis and Escherichia coli. Whole egg liquid contaminated by these bacteria can only be stored for 2 to 3 days even if it is stored at a temperature of about 7°C, which may pollute the working environment. In addition, whole egg liquid contaminated with Salmonella Enteritidis poses a risk of widespread food poisoning. Therefore, the liquid whole egg after breaking the shell is sterilized by heating at 60° C. for 3.5 minutes or longer, for example, when using a continuous heat sterilizer. [0003] However, when heat sterilization is performed under the above-mentioned conditions, a part of the protein in liquid whole egg i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L15/00
Inventor 小田佳史市川将弘
Owner Q P CORP
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