Food containing salted duck egg white and manufacturing method thereof

Abstract

The invention relates to a food containing salted duck egg white and a preparation method thereof. The food containing the salted duck egg white is prepared by the following steps: performing alkali denaturation on salted duck egg white liquid, forming a mixture with konjac powder, heating and desalting. And the prepared food containing the salted duck egg white is low in salt content and rich in elasticity, and can be used for improving the flavor of leisure food.

Description

TECHNICAL FIELD

[0001] The present application relates to a food product containing salted duck egg white, and in particular to a food product containing salted duck egg white and a method for manufacturing the same. BACKGROUND

[0002] Salted duck egg white is a common food material, which is prepared by placing a raw duck egg in a high-salt environment for a period of time. In the high-salt environment, salt can enter the eggshell through osmotic pressure to cause salting-out reaction of the egg yolk, so as to separate water, fat and protein in the egg yolk, thereby producing a special flow sand texture. In recent years, salted duck egg white has been applied to various leisure foods.

[0003] However, during the production process of salted duck egg white, salted duck egg white is also produced. The salt content of salted duck egg white is higher than that of egg yolk, generally 6.5% to 8.5% by weight, which cannot be directly consumed. Secondly, after being heated and coagulated, salted duck egg white is soft and difficult to be processed and used, and only a small amount of salted duck egg white is applied to the production of noodles and fish balls.

[0004] Therefore, there is an urgent need for a food product containing salted duck egg white and a method for manufacturing the same to solve the above problems. SUMMARY

[0005] Therefore, an aspect of the present application provides a method for manufacturing a food product containing salted duck egg white, which first performs an alkali denaturation step on salted duck egg white liquid, then mixes asparagus powder, and performs a heating step and a desalination step to obtain.

[0006] Another aspect of the present application provides a food product containing salted duck egg white, which is prepared by the above method, has low salt content, and is elastic.

[0007] According to the above aspect of the present application, a method for manufacturing a food product containing salted duck egg white is provided. First, an alkali denaturation step is performed on salted duck egg white liquid by using an alkaline substance, wherein based on 100 parts by weight of the use amount of salted duck egg white liquid, the use amount of the alkaline substance is 0.15 parts by weight to less than 0.26 parts by weight, so as to obtain alkali-denatured protein.

[0008] Next, the alkaline-denatured protein and the dietary fiber are mixed, and a homogenization step at a rotation speed of 10,000 rpm to 12,000 rpm for 0.5 minutes to 1.5 minutes is performed, with the use amount of the salted duck protein liquid being 100 parts by weight and the use amount of the dietary fiber being 1 part by weight to 8 parts by weight, and the dietary fiber including konjac powder, to obtain a mixture. Then, the mixture is subjected to a heating step at 90°C to 100°C for 10 minutes to 50 minutes to obtain a coagulum. Next, the coagulum is soaked in water at 80°C to 100°C for 5 minutes to 60 minutes, and then is left at room temperature for 8 hours to 24 hours to perform a desalination step, with the weight of the water being 3 times to 5 times the weight of the coagulum, to obtain the salted duck protein-containing food.

[0009] According to some embodiments of the present application, the manufacturing method can optionally include mixing the alkaline-denatured protein and starch before mixing the dietary fiber, with the use amount of the salted duck protein liquid being 100 parts by weight and the use amount of the starch being 0.8 parts by weight to 2.0 parts by weight.

[0010] According to some embodiments of the present application, the starch includes oat starch, rice starch, waxy rice starch, potato starch, and cassava starch.

[0011] According to some embodiments of the present application, the manufacturing method can optionally include performing a sieving step and / or a homogenization step on the salted duck protein liquid before the alkaline denaturation step.

[0012] According to some embodiments of the present application, the alkaline substance includes calcium hydroxide, sodium hydroxide, and / or sodium bicarbonate.

[0013] According to some embodiments of the present application, the heating step includes a water vapor treatment and / or a baking treatment.

[0014] According to some embodiments of the present application, the dietary fiber can optionally include oat fiber, dextrin fiber, and / or psyllium fiber.

[0015] According to another aspect of the present application, a salted duck protein-containing food is provided, which is obtained by the above manufacturing method, wherein the elasticity of the salted duck protein-containing food is greater than 0.90 and less than 1.00.

[0016] According to some embodiments of the present application, the salt content of the salted duck protein-containing food is less than 1.80% by weight.

[0017] According to some embodiments of the present application, the hardness of the salted duck protein-containing food is 1.0 kg to 4.5 kg.

[0018] According to some embodiments of the present application, the chewiness of the salted duck protein-containing food is 0.6 kg to 3.1 kg.

[0019] The food containing salted duck egg white and the manufacturing method thereof of the present application is to first perform an alkali denaturation step on a salted duck egg white solution, then form a mixture with dietary fiber, and finally obtain the food containing salted duck egg white after a heating step and a desalination step, so that the mixture has uniformity, and the food containing salted duck egg white has good elasticity and proper salt content, and has potential to be developed as a snack food. BRIEF DESCRIPTION OF DRAWINGS

[0020] In order to make the above and other objects, features, advantages and embodiments of the present application more comprehensible, the following will be described in detail with reference to the accompanying drawings:

[0021] Figure 1 is a flowchart illustrating a manufacturing method of a food containing salted duck egg white according to an embodiment of the present application. DETAILED DESCRIPTION

[0022] As described above, the present application is a food containing salted duck egg white and a manufacturing method thereof, wherein the food containing salted duck egg white is a salted duck egg white solution first subjected to an alkali denaturation step, then a mixture is formed with dietary fiber, and finally the food containing salted duck egg white is obtained after a heating step and a desalination step. The mixture has good uniformity, and the food containing salted duck egg white has good taste and low salt content, and the eating experience is better.

[0023] The "salted egg" described herein is obtained by placing a raw egg in a high-salt environment, during which the salt can enter the eggshell through osmotic pressure, thereby causing a salting-out reaction on the yolk, so that the yolk has a special sandy texture. In some embodiments, the raw egg may, for example, be a chicken egg, a duck egg and / or a goose egg. In some specific examples, the raw egg may, for example, be a duck egg, which has a hardness, fat content and moisture content of the eggshell that is ideal, and the salted egg yolk obtained has a better taste. It is further noted that the protein of the salted duck egg is still in a liquid and / or thick state, and needs to be subjected to a heating step to achieve the purposes of sterilization, deodorization and coagulation. The following will be described by taking a salted duck egg as an example, but the present application is not limited thereto. In other examples, the present application can also use salted chicken eggs and / or salted goose eggs.

[0024] The "good uniformity" described herein means that the salted duck egg white solution, the alkali substance and the konjac powder can be uniformly dispersed in the mixture, and the uniformity of the mixture can affect the taste of the food containing salted duck egg white obtained. In some embodiments, the uniformity can be evaluated by whether there are visible white lumps in the mixture. In some specific examples, the diameter of the white lumps may, for example, be greater than or equal to 1 mm. In some embodiments, the uniformity can be evaluated by measuring the pH value and / or salt content of several sampling points in the mixture at random, and by the standard deviation and / or standard error thereof, wherein the smaller the standard deviation and / or standard error, the better the uniformity.

[0025] In some embodiments, "good mouthfeel" as described herein means that the subject has a good eating experience from the time the salty duck protein-containing food is put into the mouth to the time it is swallowed. In other embodiments, "good mouthfeel" as described herein means that the salty duck protein-containing food has a better eating experience compared to the salty duck protein coagulum prepared from the salty duck protein liquid after the heating step. In some embodiments, "mouthfeel" can be evaluated by the subjective feeling of the subject after eating the salty duck protein-containing food. In some embodiments, "mouthfeel" can be evaluated by texture profile analysis (TPA).

[0026] In detail, texture profile analysis is a method that uses a probe to double-press the salty duck protein-containing food to simulate the process of chewing the salty duck protein-containing food in the human mouth, and quantifies the human's feeling of chewing the salty duck protein-containing food by measuring and calculating physical properties. It is worth noting that the initial height of the first press is greater than the initial height of the second press during the double-pressing process. In some embodiments, the above-mentioned physical properties can include, but are not limited to, hardness, springiness, cohesiveness, and chewiness. In some specific examples, hardness is defined as the maximum force value of the salty duck protein-containing food in the first press section of the texture profile analysis. In some specific examples, springiness is defined as the ratio of the sample recovery height to the compression deformation height of the first press in the second press section of the texture profile analysis. In some specific examples, cohesiveness is the ratio of the areas of the positive forces representing the first press section and the second press section in the force-time graph drawn by the texture profile analysis. In some specific examples, chewiness is defined as the product of hardness, cohesiveness, and springiness, which can be used to represent the solid mouthfeel of the salty duck protein-containing food.

[0027] Referring to Figure 1 , which is a flowchart illustrating a method 100 of preparing a salty duck protein-containing food according to some embodiments of the present application. As shown in Figure 1 , first, the salty duck protein liquid is subjected to an alkaline denaturation step, as shown in step 110, in which an alkaline substance is mixed with the salty duck protein liquid to obtain an alkaline-denatured protein. Compared to the salty duck protein liquid, the alkaline-denatured protein has a higher pH value, which can be beneficial for the formation of coagulum in the subsequent heating step, so that the jelly powder is no longer liquefied.

[0028] In some embodiments, the alkaline substance can include, but is not limited to, calcium hydroxide, sodium hydroxide, and / or sodium bicarbonate. In some specific embodiments, the alkaline substance can be, for example, calcium hydroxide, so as to omit the subsequent dealkalization step and the neutralization step. In some embodiments, the amount of the alkaline substance used can be, for example, 0.15 parts by weight to less than 0.26 parts by weight, based on 100 parts by weight of the salty duck egg white solution. If the amount of the alkaline substance used is too low, the salty duck egg protein-containing food product prepared thereby cannot have a significantly improved mouthfeel. If the amount of the alkaline substance used is too high, the salty duck egg protein-containing food product prepared thereby has a pH value that is too high, and thus has a bitter taste, a lingering aftertaste, and a poor eating experience.

[0029] Next, as shown in step 120, the alkali-denatured protein is mixed with the dietary fiber, and a homogenization step is performed to obtain a mixture having a viscous texture and uniformity. As used herein, the "dietary fiber" is defined as a carbohydrate that is indigestible and non-absorbable by the human small intestine, and is a polysaccharide having three or more monosaccharides or lignin. The dietary fiber can stimulate the peristalsis of the large intestine, and has a water-absorbing and lubricating effect on the large intestine, so that the feces are moist and soft, and are easily discharged. In addition, the dietary fiber can increase the activity of the intestinal flora, and thus helps to maintain the health of the intestinal tract. In some specific embodiments, the dietary fiber can include, but is not limited to, konjac powder. In the above specific embodiments, the dietary fiber can optionally include dextrin fiber, oat fiber, and / or psyllium fiber.

[0030] In some embodiments, the amount of the dietary fiber used can be, for example, 1 part by weight to 8 parts by weight, based on 100 parts by weight of the salty duck egg white solution. If the amount of the dietary fiber used is too low, the salty duck egg protein-containing food product prepared thereby cannot have a significantly improved mouthfeel. If the amount of the dietary fiber used is too high, the mixture in step 120 will be too thick, and the excessive dietary fiber will form white lumps and cannot be uniformly mixed, which not only affects the texture of the salty duck egg protein-containing food product, but also makes the product too hard, and thus has a poor eating experience.

[0031] The rotational speed of the homogenization step can be, for example, 10,000 rpm to 12,000 rpm, and the time of the homogenization step can be, for example, 0.5 minutes to 1.5 minutes. If the rotational speed of the homogenization step is too low or the time is too short, the uniformity of the mixture is poor. If the rotational speed of the homogenization step is too high or the time is too long, the mixture of the dietary fiber and the salty duck egg will be re-liquefied, so that the texture of the mixture after the subsequent heating step and solidification is not uniform, which results in a poor yield of the solidified product prepared thereby.

[0032] It is worth noting that the above manufacturing method needs to perform the alkali denaturation step first, and then mix the dietary fiber. This sequence cannot be changed. If the dietary fiber is mixed first, and then the alkali denaturation step is performed, or the dietary fiber and the alkali substance are mixed at the same time, the uniformity of the mixture formed is poor, resulting in that part of the alkali substance in the salted duck egg white-containing food forms a powder and makes the taste poor, and the eating experience is poor.

[0033] In some embodiments, before performing the alkali denaturation step of step 110, a solid-liquid separation step can be selectively performed on the salted duck egg white liquid to separate the yolk and / or the shell in the salted duck egg.

[0034] It is further explained that the fresh duck egg white can be further divided into thick white and thin white, wherein the thick white covers the yolk, and the thin white covers the thick white. After the fresh duck egg is made into a salted duck egg, the thick white is in a gel state, and the thin white is in a liquid state. In some embodiments, before performing the alkali denaturation step of step 110, the above homogenization step can be selectively performed on the salted duck egg white liquid to obtain a salted duck egg white liquid with uniformity.

[0035] Then, the mixture is subjected to a heating step to obtain a coagulum, as shown in step 130. The heating step can be, for example, performed at 90°C to 100°C for 10 minutes to 50 minutes. If the temperature of the heating step is too low and / or the time is too short, the coagulum obtained can not be completely coagulated. If the temperature of the heating step is too high and / or the time is too long, holes appear on the surface of the coagulum, thereby affecting the appearance and taste of the salted duck egg white-containing food.

[0036] The heating step can be performed by existing methods of coagulating chicken eggs. In some embodiments, the heating step can include, but is not limited to, water vapor treatment and / or baking treatment.

[0037] After step 130, a desalination step of step 140 is performed, which is to soak the coagulum in water at 80°C to 100°C for 5 minutes to 60 minutes, remove the heating source, and then stand at room temperature for 8 hours to 24 hours to obtain a salted duck egg white-containing food. The weight of the water can be, for example, 3 times to 5 times the weight of the coagulum, so as to effectively reduce the salt content in the salted duck egg white-containing food.

[0038] If the temperature of the desalination step is too high, the time is too long, or the weight of the water is too small, the taste of the salted duck egg white-containing food cannot be further improved in the case of wasting energy. If the temperature of the desalination step is too low, the time is too short, and / or the weight of the water is too small, the salt content in the salted duck egg white-containing food cannot be effectively reduced.

[0039] In some embodiments, the alkaline denatured protein and the starch can be optionally mixed before the mixing of the dietary fiber in step 120. In some embodiments, the starch can be used in an amount of, for example, 0.8 parts by weight to 2.0 parts by weight, based on 100 parts by weight of the salted duck protein solution, so as to produce different textures of the salted duck protein-containing food product, and thus different products can be developed according to market demand. In some embodiments, the starch can include, but is not limited to, a powder formed by grinding a cereal root and stem food material. In some specific embodiments, the cereal root and stem food material can include, but is not limited to, a cereal starch and / or an underground stem starch. In some specific embodiments, the cereal starch can include, but is not limited to, oat starch, rice starch, and waxy rice starch. In some specific embodiments, the underground stem starch can include, but is not limited to, potato starch and / or cassava starch.

[0040] It has been found through experiments that the salted duck protein-containing food product produced by the above manufacturing method has better elasticity than the salted duck protein coagulum obtained after the heating step of the salted duck protein solution, indicating that the manufacturing method of the present application indeed improves the texture of the salted duck protein-containing food product. In some embodiments, the elasticity of the salted duck protein-containing food product can be, for example, greater than 0.90 and less than 1.00. It has been found through experiments that the texture, such as hardness and / or chewiness, of the salted duck protein-containing food product can be further improved by adjusting the amount of the dietary fiber used. For example, based on 100 parts by weight of the salted duck protein solution, when the dietary fiber is used in an amount of 1 part by weight to less than 4 parts by weight, the alkaline substance can be used in an amount of, for example, 0.20 parts by weight to less than 0.25 parts by weight, so as to further improve the hardness and / or chewiness. In some embodiments, based on 100 parts by weight of the salted duck protein solution, when the dietary fiber is used in an amount of 5 parts by weight to 8 parts by weight, the alkaline substance can be used in an amount of, for example, 0.15 parts by weight to less than 0.20 parts by weight, so as to further improve the hardness and / or chewiness. In some embodiments, the hardness of the salted duck protein-containing food product evaluated by a texture profile analysis can be, for example, 0.8 kg to 4.5 kg, such as 1.0 kg to 4.5 kg. In some embodiments, the chewiness of the salted duck protein-containing food product evaluated by a texture profile analysis can be, for example, 0.6 kg to 3.1 kg.

[0041] Secondly, the salt content of the salted duck protein-containing food product is less than 1.80% by weight, such as 1.00% by weight to less than 1.50% by weight, so that the subject can have a better eating experience when eating the salted duck protein-containing food product. Furthermore, after the desalination step, the salted duck protein-containing food product can be, for example, greater than pH 8.5 and less than pH 9.5, so that the subject can have a better eating experience when eating the salted duck protein-containing food product.

[0042] The food product containing salted duck egg white can provide a good eating experience to the subjects in the sensory evaluation test, indicating that the food product containing salted duck egg white has potential to be developed as a salted duck egg white food related product, such as a snack food, a fitness food, a food for the silver generation, a side dish or a nutritional supplement.

[0043] The following examples are provided to illustrate the application of the present application, but are not intended to limit the application of the present application, and those skilled in the art can make various modifications and improvements without departing from the spirit and scope of the present application.

[0044] Example 1, evaluation of the effect of different amounts of calcium hydroxide on the properties of the food product containing salted duck egg white

[0045] The eggshell of the unsterilized refrigerated salted duck egg white (Lianliang Food Co., Ltd.) was broken, and the salted duck egg white liquid was obtained. The yolk and the eggshell of the salted duck egg were separated by using a sieve, and the salted duck egg white liquid was obtained. After the homogenization step was performed on the salted duck egg white liquid, calcium hydroxide was added to perform alkali denatured protein, and then the homogenization step was performed, thereby obtaining alkali denatured protein. The alkali denatured protein and the amorphophllus konjac powder were mixed, and then the homogenization step was performed by using a homogenizer, thereby obtaining a mixture. Among them, based on the amount of 100 parts by weight of the salted duck egg white liquid, the amount of calcium hydroxide used was 0.10 parts by weight, and the amount of amorphophllus konjac powder used was 4.00 parts by weight. The above-mentioned homogenization step was performed by using a homogenizer (model: T25 digital, brand: IKA, Germany) at a speed of 11000 rpm for 1 minute.

[0046] The mixture was poured into a silicone baking tray, and the liquid level was 1.5 cm, and then a heating step was performed at 95℃±5℃ for 10 to 15 minutes to obtain a solidified material. After cooling to room temperature, the solidified material was cut into a square block with a length of 4 cm, a width of 4 cm, and a height of 1.5 cm.

[0047] The square block was soaked in hot water for 2 hours, wherein the weight of the hot water was 3 to 5 times the weight of the square block, and the temperature of the hot water was 90℃. Then, after removing the heat source, the square block was placed at room temperature for 16 hours, thereby obtaining a sample block of the food product containing salted duck egg white.

[0048] Preparation Examples 2 to 8

[0049] The manufacturing method of the sample block of Preparation Examples 2 to 7 was similar to that of Preparation Example 1, except that the amount of calcium hydroxide used in Preparation Examples 2 to 6 was 0.15 parts by weight, 0.18 parts by weight, 0.20 parts by weight, 0.22 parts by weight, 0.24 parts by weight and 0.26 parts by weight, respectively, and the amount of calcium hydroxide used in Preparation Example 8 was 0.18 parts by weight, and the amount of amorphophllus konjac powder used was 6.00 parts by weight. The amounts of salted duck egg white liquid, calcium hydroxide and amorphophllus konjac powder used in Preparation Examples 1 to 8 are recorded in Table 1.

[0050] Preparation Comparative Example 1 to Preparation Comparative Example 2

[0051] The sample block of Preparation Comparative Example 1 was obtained by subjecting fresh duck protein liquid to a homogenization step using a homogenizer at a rotation speed of 11000 rpm for 1 minute, pouring the obtained homogenized liquid into a silicone baking film, and then performing the heating step and the cutting step using the above-described method. It is noted that the sample block of Preparation Comparative Example 1 was not subjected to a desalting step, and the sample block of Preparation Comparative Example 1 had the same length, width, and height as the sample block of Preparation Example 1. The sample block of Preparation Comparative Example 2 was manufactured in a similar manner to Preparation Comparative Example 1, except that salted duck protein liquid was used instead of fresh duck protein liquid.

[0052] Evaluation method and results

[0053] pH value

[0054] After subjecting the square piece of coagulum to a homogenization step using a homogenizer, the pH value of the sample block was measured using a pH meter (model: WTW pH 573, Germany).

[0055] Texture profile analysis

[0056] The sample block was placed on a texture analyzer, and a flat-bottomed cylindrical probe of the test kit model P25 was used to perform texture profile analysis at a rate of 1.0 mm / sec and a compression distance of 8 mm, in order to analyze the hardness, springiness, and chewiness of the sample block. Hardness is the maximum force value (unit: kg) generated by the first compression of the flat-bottomed cylindrical probe against the sample block. Springiness is the ratio of the sample recovery height detected by the second compression of the flat-bottomed cylindrical probe to the compression deformation height of the first compression. Cohesiveness is the ratio of the positive force area of the first compression section to the second compression section in the graph of force vs. time obtained by texture profile analysis. Chewiness is the product of hardness, cohesiveness, and springiness (unit: kg).

[0057] The pH value, hardness, springiness, cohesiveness, and chewiness of the sample blocks of Preparation Examples 1 to 8, Preparation Comparative Example 1, and Preparation Comparative Example 2 were recorded in Table 1, in which the same column marked with different letters (a to h) indicates a significant difference (p < 0.05).

[0058] Table 1

[0059]

[0060] As shown in Table 1, the elasticity of the sample blocks of Preparation Examples 1 to 8 is better than that of Preparation Comparative Example 2, and there is no statistically significant difference from the elasticity of fresh duck eggs, indicating that the addition of 0.10 to 0.26 parts by weight of calcium hydroxide and 4.00 to 6.00 parts by weight of amorphophllus konjac powder can effectively improve the elasticity of the salted duck egg white-containing food product prepared.

[0061] Secondly, the hardness and chewiness of the sample blocks of Preparation Examples 4 to 7 are significantly greater than those of Preparation Comparative Examples 1 and 2, indicating that when the amount of calcium hydroxide used is 0.20 to 0.26 parts by weight, the hardness and chewiness of the salted duck egg white-containing food product can be further increased.

[0062] Furthermore, the hardness and chewiness of the sample block of Preparation Example 8 are significantly greater than those of Preparation Comparative Examples 1 and 2, indicating that when 6.00 parts by weight of amorphophllus konjac powder is used, the amount of calcium hydroxide used at 0.18 parts by weight can further increase the hardness and chewiness of the salted duck egg white-containing food product.

[0063] Notably, the pH of the coagulates of Preparation Examples 1 to 8 is less than 10.7. If more calcium hydroxide is added (e.g., 0.28 parts by weight), the pH of the salted duck egg white-containing food product prepared is 10.76 (not shown in the table), resulting in a poor eating experience.

[0064] Example Two, Evaluation of the Effect of Adding Other Dietary Fibers on the Properties of Salted Duck Egg White-Containing Food Products

[0065] Preparation Examples 9 to 12

[0066] The method for manufacturing the sample blocks of Preparation Examples 9 to 12 is similar to that of Preparation Example 5, except that after obtaining the alkali-denatured protein, other dietary fibers are added. Based on 100 parts by weight of the salted duck egg white liquid, the sample block of Preparation Example 9 contains 1.00 part by weight of oat fiber and 1.00 part by weight of dextrin fiber, in addition to 4.00 parts by weight of amorphophllus konjac powder; the sample block of Preparation Example 10 contains 1.00 part by weight of oat fiber and 1.00 part by weight of dextrin fiber, in addition to 2.00 parts by weight of amorphophllus konjac powder; the sample block of Preparation Example 11 contains 2.00 parts by weight of oat fiber and 2.00 parts by weight of dextrin fiber, in addition to 2.00 parts by weight of amorphophllus konjac powder; and the sample block of Preparation Example 12 contains 0.50 part by weight of oat fiber, 0.50 part by weight of dextrin fiber, and 0.50 part by weight of psyllium fiber, in addition to 2.00 parts by weight of amorphophllus konjac powder.

[0067] The above total texture analysis was performed using the sample blocks of Preparation Examples 9 to 12, and the hardness, springiness, cohesiveness, and chewiness of the sample blocks of Preparation Example 5, Preparation Examples 9 to 12 were recorded in Table 2, wherein the same column marked with different letters (a to c) indicates that there is a significant difference (p < 0.05).

[0068] Table 2

[0069] Preparation Example Hardness (kg) Springiness Cohesiveness Chewiness (kg) 5 3.93 ± 0.29 a ]] 0.98 ± 0.02 a ]] 0.74 ± 0.02 a ]] 2.86 ± 0.19 a ]] 9 3.97 ± 0.35 a ]] 0.99 ± 0.02 a ]] 0.74 ± 0.02 a ]] 2.89 ± 0.21 a ]] 10 3.81 ± 0.28 a ]] 0.95 ± 0.03 b ]] 0.70 ± 0.02 b ]] 2.55 ± 0.19 bc ]] 11 4.04 ± 0.35 a ]] 0.95 ± 0.03 b ]] 0.71 ± 0.03 b ]] 2.72 ± 0.35 ab ]] 12 3.43 ± 0.22 b ]] 0.97 ± 0.03 ab ]] 0.71 ± 0.01 b ]] 2.37 ± 0.19 c ]]

[0070] As shown in Table 2, the hardness of the sample blocks of Preparation Examples 9 to 11 did not have a significant difference from that of Preparation Example 5, indicating that the addition of different dietary fibers did not affect the hardness of the sample blocks. The sample block of Preparation Example 12 had a lower dietary fiber content, so the hardness was lower, but still greater than that of the sample block of Preparation Comparative Example 2 in Table 1.

[0071] Secondly, as shown in Table 1 and Table 2, compared to Preparation Comparative Example 2 in which the salted duck protein solution was not added with konjac powder, the hardness, springiness, cohesiveness, and chewiness of the sample blocks of Preparation Examples 9 to 12 in which the salted duck protein solution was added with different dietary fibers were improved, even better than Preparation Comparative Example 1 in which the fresh duck protein solution was used, indicating that the addition of different dietary fibers to the salted duck protein solution can also improve the taste of the salted duck protein solution.

[0072] Example Three, Evaluation of the Effect of Desalination Time on the Salt Content and pH Value of Food Containing Salted Duck Protein

[0073] Preparation Example 13

[0074] The method for manufacturing the coagulum of Preparation Example 13 was similar to that of Preparation Example 1, except that the amount of calcium hydroxide used in Preparation Example 13 was 0.25 parts by weight. The coagula of Preparation Example 4, Preparation Example 13, and Preparation Comparative Example 2 were used for evaluation.

[0075] Evaluation Method and Results

[0076] After 20 g of sample blocks were obtained from the coagula of Preparation Example 4, Preparation Example 13, and Preparation Comparative Example 2, respectively, 180 mL of deionized water was added, mixed and boiled for 10 minutes, then filtered using filter paper (Whatman No. 1), 10 mL of filtrate was taken, 400 μL of 10% potassium chromate (K2CrO4) indicator was added, and then titrated with 0.02N silver nitrate (AgNO3) solution. When the filtrate turned reddish brown, it was the end point of titration. The salt content of the coagulum was calculated by the volume of silver nitrate solution titrated to the titration end point.

[0077] The coagulum of Preparation Example 4, Preparation Example 13 and Preparation Comparative Example 2 was subjected to a desalting step for 24 hours, and the salt content of the sample blocks formed at the 2nd hour, 4th hour, 6th hour, 8th hour and 24th hour after the desalting step was measured. The salt content of the coagulum of Preparation Example 4, Preparation Example 13 and Preparation Comparative Example 2 and the sample blocks of the coagulum subjected to different desalting step times were recorded in Table 3, respectively. The same column marked with different letters (a to d) indicates a significant difference (p < 0.05).

[0078] Table 3

[0079]

[0080] As shown in Table 3, the salt content of the sample blocks of Preparation Example 4 and Preparation Example 13 did not have a significant difference with that of Preparation Comparative Example 2 without desalting step. Secondly, after desalting step, the salt content of the sample blocks of Preparation Comparative Example 2, Preparation Example 4 and Preparation Example 13 became lower and lower, and at the 8th hour to 24th hour, the salt content of the sample blocks of Preparation Example 4 and Preparation Example 13 was significantly smaller than that of Preparation Comparative Example 2, indicating that the desalting step was preferably performed for 8 hours to 24 hours.

[0081] Example Four, Evaluation of the Effect of Alkali Denaturation Step and the Sequence of Adding Grating Powder on the Uniformity of Food Containing Salted Duck Egg White

[0082] Preparation Comparative Example 3

[0083] The manufacturing method of the mixture of Preparation Comparative Example 3 was the same as that of Preparation Example 4, except that the mixture of Preparation Comparative Example 3 was subjected to a homogenization step first, then calcium hydroxide was added, and then subjected to a homogenization step again.

[0084] Evaluation Method and Results

[0085] By visual observation, it was found that the mixture of Preparation Example 4 had a thick texture, but there were no lumps that could not be mixed uniformly. The mixture of Preparation Comparative Example 3 had a thick and uneven texture, and there were white lumps that could not be mixed uniformly, with a diameter of more than 1 mm.

[0086] The mixtures of Preparation Example 4 and Preparation Comparative Example 3 were placed in the same container, and the pH value of 5 sampling points of the mixture of Preparation Example 4 was randomly measured using a pH meter, and then the pH value of 5 sampling points of the mixture of Preparation Comparative Example 3 (the positions of which corresponded to the 5 sampling points of the mixture of Preparation Example 4) was measured using a pH meter. The results were recorded in Table 4.

[0087] Table 4

[0088]

[0089] As shown in Table 4, the standard deviation of the pH values of the 5 sampling points of the mixture prepared in Preparation Example 3 is larger than that of Preparation Example 4, indicating that the mixture prepared in Preparation Example 3 is less uniform, meaning that mixing the konjac powder first and then adding the alkaline substance can result in poor uniformity of the salted duck egg white-containing food product.

[0090] Example 5, evaluating the effect of different starches on the properties of salted duck egg white-containing food products

[0091] Preparation Example 14

[0092] The method for manufacturing the sample block of Preparation Example 14 is the same as that of Preparation Example 5, except that 1.2 parts by weight of oat flour is added to the salted duck egg white liquid before mixing the konjac powder.

[0093] Preparation Examples 15 to 17

[0094] The method for manufacturing the sample blocks of Preparation Examples 15 to 17 is the same as that of Preparation Example 14, except that the sample blocks of Preparation Examples 15 to 17 use cassava flour, taro flour, and waxy rice flour, respectively, instead of oat flour. The types of starch used in the sample blocks of Preparation Examples 14 to 17 are recorded in Table 5.

[0095] Evaluation method and results

[0096] The hardness, elasticity, and chewiness of the sample blocks of Preparation Example 5, Preparation Examples 14 to 17 were evaluated using the above method, and the results are recorded in Table 5. Marked with different letters (a to c) in the same column indicates a significant difference (p < 0.05).

[0097] Table 5

[0098] Group Starch Hardness (kg) Springiness Chewiness (kg) Preparation Example 5 No addition 3.60 ± 0.05 a ]] 0.97±0.03 2.49 ± 0.09 a ]] Preparation Example 14 Oat flour 2.74 ± 0.08 c ]] 0.96±0.03 1.94 ± 0.10 c ]] Preparation Example 15 Tapioca flour 3.15 ± 0.14 b ]] 0.94±0.01 2.12 ± 0.08 b ]] Preparation Example 16 Rice flour 3.67 ± 0.18 a ]] 0.96±0.03 2.55 ± 0.13 a ]] Preparation Example 17 Glutinous rice flour 3.15 ± 0.10 b ]] 0.97±0.03 2.22 ± 0.07 b ]]

[0099] As shown in Table 5, the elasticity of the sample blocks of Preparation Examples 14 to 17 is not significantly different from that of Preparation Example 5, indicating that adding starch does not affect the elasticity of the salted duck egg white-containing food product. Second, the hardness and chewiness of the sample block of Preparation Example 16 is not significantly different from that of Preparation Example 5, indicating that adding taro flour does not affect the mouthfeel of the salted duck egg white-containing food product.

[0100] The hardness and chewiness of the sample blocks of Preparation Examples 5, Preparation Examples 14 to 17 are lower than that of Preparation Example 5, indicating that adding oat flour, tapioca flour, and waxy rice flour can produce salted duck egg white-containing food products with different properties.

[0101] Example 6, evaluating the sensory evaluation of salted duck egg white-containing food products with different starches

[0102] Preparation Example 18

[0103] The manufacturing method of the sample block of Preparation Example 18 is the same as that of Preparation Example 14, except that the tapioca powder is used to replace the oat powder. The starch types of Preparation Example 18 are recorded in Table 6.

[0104] Evaluation method and results

[0105] The sample blocks of Preparation Examples 5, 14, 17 and 18 are respectively subjected to the seasoning of soy sauce, granulated sugar and chili sauce, and then are applied to the subjects, and the subjects are asked to score according to the preference. The scoring items include flavor, bite, saltiness and total acceptance, and the preference score is from 1 to 7, 1 representing extremely dislike, 4 representing no idea, and 7 representing very like. There are 40 subjects in total. The results are recorded in Table 6. The same column is marked with different letters (a to c), indicating that there is a significant difference (p < 0.05).

[0106] Table 6

[0107] Group Starch Flavor Bite Saltiness Overall acceptance Preparation Example 5 No addition 5.24 ± 1.13 a ]] 4.82 ± 1.16 a ]] 4.95 ± 1.04 a ]] 5.08 ± 1.10 a ]] Preparation Example 14 Oat flour 4.61 ± 1.03 b ]] 5.18 ± 0.95 a ]] 4.53 ± 1.11 ab ]] 4.68 ± 1.02 b ]] Preparation Example 15 Glutinous rice flour 4.08 ± 1.12 c ]] 4.29 ± 0.88 b ]] 4.16 ± 1.13 b ]] 4.08 ± 1.08 c ]] Preparation Example 16 Tapioca flour 4.71 ± 0.90 b ]] 4.87 ± 0.96 a ]] 4.66 ± 0.82 a ]] 4.71 ± 0.98 b ]]

[0108] As shown in Table 6, the scores of the sample blocks of Preparation Examples 5, 14, 15 and 16 in flavor, bite, saltiness and total acceptance are higher than 4, indicating that the subjects have a good eating experience when eating, and have the potential to develop into various foods.

[0109] In summary, the above-mentioned specific basic substance, specific dietary fiber, specific starch, specific composition, specific process or specific evaluation method are only used to illustrate the food containing salted duck egg white and the manufacturing method thereof of the present application. However, those skilled in the art should understand that other basic substances, other dietary fibers, other starches, other compositions, other processes or other evaluation methods can also be used to prepare the food containing salted duck egg white without departing from the spirit and scope of the present application, and are not limited to the above. For example, other basic substances (such as sodium hydroxide, sodium bicarbonate) or other starches can be used without affecting the elasticity.

[0110] From the above examples, it can be seen that the food containing salted duck egg white of the present application has the advantages of using specific steps, low salt content and high elasticity, and can be applied to the development of leisure food, thereby solving the problem of waste of salted duck egg white.

[0111] Although the present application has been disclosed with several specific examples as above, various refinements, various changes and substitutions can be made to the foregoing disclosure, and it should be understood that in some cases, some features of the embodiments of the present application will be used without corresponding use of other features, without departing from the spirit and scope of the present application. Therefore, the spirit and scope of the claims of the present application should not be limited to the above-mentioned example embodiments.

[0112] [Explanation of symbols]

[0113] 100: manufacturing method

[0114] 110, 120, 130, 140: steps.

Claims

1. A method for manufacturing a food containing salted duck protein, characterized in that, Include: An alkaline denaturation step is performed on salted duck protein solution using an alkaline substance, wherein the amount of salted duck protein solution used is 100 parts by weight, and the amount of alkaline substance used is 0.15 parts by weight to less than 0.26 parts by weight, to obtain alkaline denatured protein. The alkaline denatured protein and dietary fiber are mixed and homogenized at 10,000 rpm to 12,000 rpm for 0.5 to 1.5 minutes, wherein the amount of the salted duck protein liquid used is 100 parts by weight, the amount of the dietary fiber used is 1 to 8 parts by weight, and the dietary fiber contains konjac powder, to obtain a mixture. The mixture is heated at 90°C to 100°C for 10 to 50 minutes to obtain a solidified product; and The coagulated material is soaked in water at 80°C to 100°C for 5 to 60 minutes, and then left at room temperature for 8 to 24 hours to carry out a desalination step, wherein the weight of the water is 3 to 5 times the weight of the coagulated material, thereby obtaining the food containing salted duck protein.

2. The method for manufacturing a food product containing salted duck protein according to claim 1, characterized in that, It also includes mixing the alkali-denatured protein and starch before mixing the dietary fiber, wherein the amount of the salted duck protein liquid used is 100 parts by weight and the amount of starch used is 0.8 to 2.0 parts by weight.

3. The method for manufacturing a food containing salted duck protein according to claim 2, characterized in that, The starch includes oat starch, rice starch, glutinous rice starch, potato starch and / or tapioca starch.

4. The method for manufacturing a food product containing salted duck protein according to claim 1, characterized in that, It also includes a sieving step and / or a homogenization step of the salted duck protein solution prior to the alkali denaturation step.

5. The method for manufacturing a food containing salted duck protein according to claim 1, characterized in that, The alkaline substance contains calcium hydroxide, sodium hydroxide, and / or sodium bicarbonate.

6. The method for manufacturing a food containing salted duck protein according to claim 1, characterized in that, The heating step includes steam treatment and / or baking treatment.

7. The method for manufacturing a food product containing salted duck protein according to claim 1, characterized in that, This dietary fiber also includes oat fiber, dextrin fiber, and / or psyllium fiber.

8. A food product containing salted duck protein, characterized in that, It is produced by the manufacturing method according to any one of claims 1 to 7, wherein the elasticity of the food containing salted duck protein is greater than 0.90 and less than 1.

00.

9. The food containing salted duck protein according to claim 8, characterized in that, The salt content of this food containing salted duck protein is less than 1.80% by weight.

10. The food containing salted duck protein according to claim 8, characterized in that, The hardness of the food containing salted duck protein ranges from 1.0 kg to 4.5 kg.

11. The food containing salted duck protein according to claim 8, characterized in that, The chewiness of this food containing salted duck protein ranges from 0.6 kg to 3.1 kg.

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