Freeze-granulated dried egg white

Abstract

To provide a freeze-granulated dried egg white having high solubility without the necessity of advanced techniques or additional substances.SOLUTION: The present invention provides a freeze-granulated dried egg white, wherein the granulated product before freezing has a moisture content of 22-33 mass%, and the size of the granulated product before freezing is such that at least 50 mass% passes through 2.16 mesh (JIS standard: opening 9.5 mm) and is retained on 100 mesh (JIS standard: opening 150 μm). The granulated product is frozen, forming the freeze-granulated dried egg white.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a frozen granulation of dried egg white. [Background technology]

[0002] Dried egg white is used in confectioneries, breads, fish paste products, livestock paste products, noodles, etc., and in recent years, its use in protein drinks, etc. has also increased. When using dried egg white, the dried egg white may be used in powder form as it is, but it is often used after dissolving it in a solution such as water. However, there are problems with dried egg white in that it tends to form lumps when dissolved in water and takes a very long time to completely dissolve.

[0003] As means for solving this problem, there have been proposed a method for producing powdered dried egg white, in which egg white liquid is dried by a pan drying method to produce dried egg white flakes, which are then crushed to produce powdered dried egg white, in which a surfactant is added to and mixed with the dried egg white before or after crushing (Patent Document 1); a method for producing readily soluble dried egg white, in which dried egg white is heat-treated at a temperature of 100°C to 160°C for 1 to 10 hours (Patent Document 2); and a method for producing a processed dried egg white product in which dried egg white is mixed with an emulsifier and an edible oil or fat (Patent Document 3).

[0004] However, these methods require the use of additives, and there is a risk that the functionality of egg white may be reduced due to thermal denaturation. In addition, the solubility in water is still insufficient. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Publication No. 56-55145 [Patent Document 2] Publication No. 58-43740 [Patent Document 3] JP 2009-45024 A Summary of the Invention [Problem to be solved by the invention]

[0006] Therefore, an object of the present invention is to provide a frozen granulated product of dried egg white that is highly soluble in a solution without requiring advanced techniques or additives. [Means for solving the problem]

[0007] As a result of extensive research to achieve the above-mentioned object, the inventors unexpectedly discovered that by forming a frozen granulated product of dried egg white in which the water content before freezing and the content of granulated product of a certain size before freezing are within a specific range, the solubility in solutions such as water is improved, which led to the completion of the present invention.

[0008] That is, the present invention provides A frozen granulated product of dried egg white, the granulated product before freezing having a water content of 22 to 33% by mass, the granulated product before freezing having a size of 2.16 mesh (JIS standard: mesh size 9.5 mm) pass and 100 mesh (JIS standard: mesh size 150 μm) pass of 50% by mass or more, and the granulated product is obtained by freezing the granulated product. It is. Effect of the Invention

[0009] According to the present invention, it is possible to provide frozen granulated dried egg white with high solubility without requiring advanced techniques or additives, and thus the market for dried egg white is expected to further expand. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The present invention will be described in detail below. In the present invention, unless otherwise specified, "%" means "% by mass" and "parts" means "parts by mass".

[0011] <Features of the present invention> The present invention is a frozen granulated product of dried egg white, in which the moisture content of the granulated product before freezing is 22 to 33 mass%, the size of the granulated product before freezing satisfies 2.16 mesh pass (JIS standard: mesh size 9.5 mm) and 100 mesh (JIS standard: mesh size 150 μm) on of 50 mass% or more, and is characterized by being able to provide a frozen granulated product of dried egg white that is highly soluble in solutions such as water.

[0012] <Dried egg white> The dried egg white used in the frozen granulated product of the present invention is not particularly limited, and any commercially available product for food use may be used. Specifically, the following dried egg whites can be used. The egg white liquid that is the raw material for dried egg white can be obtained by cracking eggs with shells and removing the egg yolk, thawing frozen egg white, treating with an enzyme, desalting, removing some egg white components such as lysozyme, or desugaring with an enzyme, yeast, bacteria, or the like. The egg white liquid may be dried to a moisture content of about 2% to 14%, and a conventional method such as spray drying, freeze drying, or shallow plate drying may be used. Dried egg white that has been dried and then stored in heat may also be used.

[0013] <Frozen granulated dried egg white> The frozen granulated product of dried egg white of the present invention is prepared by granulating the above-mentioned dried egg white as a raw material using water as a binder and freezing the granulated product. The frozen granulated product of dried egg white of the present invention is mainly in a granular form, but may be in a powdery or lumpy form mixed therein. The frozen granulated product of dried egg white of the present invention has improved solubility in a solution while maintaining the functionality of dried egg white, such as gelling property.

[0014] <Moisture content of granulated material before freezing> The moisture content of the granulated product before freezing in the present invention is 22 to 33%. If the moisture content of the granulated product before freezing is less than the above range, the affinity with water is reduced and the solubility is deteriorated. If the moisture content is more than the above range, the granulated product of dried egg white becomes large lumps and the solubility is deteriorated, and if the moisture content is further excessive, the product becomes muddy and cannot be handled as a granulated product. Moreover, since the effects of the present invention can be easily obtained, a range of 24 to 31% is more preferable.

[0015] <How to measure moisture> The moisture content of the granulated product before freezing in the present invention can be measured by a general method, for example, by using an infrared moisture meter FD-800 (manufactured by Kett Electric Laboratory Co., Ltd.).

[0016] <Size and content of granules before freezing> The granulated material before freezing of the present invention contains 50% by mass or more of particles that are 2.16 mesh pass (JIS standard: mesh size 9.5 mm) and 100 mesh (JIS standard: mesh size 150 μm). If the particles are larger than 2.16 mesh pass, the lumps are too large and the solubility is poor. On the other hand, if the particles are smaller than 100 mesh, the particles are too fine and float in the solution, resulting in poor solubility. In addition, since the effects of the present invention can be easily obtained, it is preferable that the content of the granulated material before freezing is 75% or more, which has a 2.16 mesh pass and a 100 mesh on size.

[0017] <Manufacturing method of frozen granulated dried egg white> The method for producing the dried egg white granulated product before freezing of the present invention is not particularly limited as long as the moisture content, size and ratio of the granulated product in the dried egg white granulated product can be adjusted within the above-mentioned ranges. For example, a high-speed stirring mixer, a stirring granulator, or a tumbling granulator can be used. Specifically, for example, dried egg white granules can be prepared by gradually adding water while vigorously stirring the dried egg white using a high-speed stirring mixer so that the water is distributed uniformly.

[0018] Next, the dried egg white granules are frozen to increase the solubility of the obtained dried egg white granules. The freezing method is not particularly limited, and may be, for example, rapid freezing or slow freezing, but slow freezing is preferable as described below. Specifically, for example, slow freezing may be performed by passing the mixture through a temperature range of -1°C to -5°C for 30 minutes or more to cool the mixture to -18°C or lower.

[0019] <Other ingredients> The dried egg white granules of the present invention may contain other ingredients within the range that does not impair the effects of the present invention. Examples of such ingredients include sugars such as granulated sugar, white sugar, brown sugar, high fructose glucose liquid sugar, fructose, trehalose, glucose, lactose, oligosaccharides, and sugar alcohols, starches, dextrins, bacteriostatic agents such as glycine and sodium acetate, pH adjusters such as organic acids and organic acid salts, preservatives, antioxidants, flavorings, and vegetable oils and fats.

[0020] <Effects of the present invention> The frozen granulated dried egg white of the present invention can have improved solubility in a solution by freezing granulated dried egg white having a moisture content and a granulated particle size content within a specific range before freezing. Although the mechanism of action is unclear, it is speculated that the appropriate amount of moisture acts as a binder between the dried egg white particles to form granules, and that by freezing the dried egg white granules, the needle-like ice crystals get into the spaces between the particles of dried egg white, making the particles more likely to separate, thereby improving the solubility in water. In particular, it is speculated that slow freezing makes it easier for the ice to form needle-like crystals, thereby increasing the solubility in water.

[0021] The present invention will be specifically described below based on examples, comparative examples, and test examples, although the present invention is not limited thereto. EXAMPLES

[0022] [Example 1] First, 300 g of dried egg white (Kewpie Corporation, dried egg white type K) was added to a high-speed stirring mixer (EIRICH, Intensive Mixer EL1 type). Next, the rotation speed of the mixing pan was adjusted to 85 rpm and the peripheral speed of the rotor to 10 m / s. While stirring the dried egg white, a total of 78 g of water was added at a rate of 0.17 ml / s, and the mixture was stirred and mixed for 3 minutes until uniformly dispersed. After measuring the moisture content and calculating the content of granules of a specific size using the method described below, the mixture was frozen in a freezer at -25°C for 24 hours to obtain frozen granules of dried egg white.

[0023] <Measurement of moisture content of granulated material before freezing> The moisture content of the granulated product before freezing prepared in Example 1 was measured at 105°C by placing 10 g of the dried egg white granulated product in a moisture meter (Kett Electric Laboratory, infrared moisture meter FD-800). As a result of the measurement, the moisture content of the granules of Example 1 before freezing was 24.2%.

[0024] <Calculation of size and content of granulated material before freezing> First, six sieves - 200 mesh (JIS standard: mesh size 75 μm), 100 mesh (JIS standard: mesh size 150 μm), 60 mesh (JIS standard: mesh size 250 μm), 42 mesh (JIS standard: mesh size 355 μm), 30 mesh (JIS standard: mesh size 500 μm), and 2.16 mesh (JIS standard: mesh size 9.5 mm) - were stacked in order from finest to coarsest to prepare a six-tiered stack of sieves, and then set into an electromagnetic sieve shaker (manufactured by Mitamura Riken Kogyo Co., Ltd.). Next, 50 g (A) of the granules before freezing prepared in Example 1 was placed on the top sieve (2.16 mesh sieve) of a six-tier stack and shaken at intensity 80 for 10 minutes with an electromagnetic sieve shaker. The pre-freezing granules that passed through the 2.16 mesh and were on the 100 mesh were collected and weighed to be 44 g (B). Finally, the content of the granulated material before freezing that had a size of 2.16 mesh pass and 100 mesh on was calculated using the following formula. Content of granulated material before freezing: B / A x 100 = 88%

[0025] <Test Example 1: Examination of the moisture content in dried egg white granules> Dried egg white granules of Examples 2 to 9 and Comparative Examples 1, 2, 4, and 5 were prepared in the same manner as Example 1, except that the blending was changed to that shown in Table 1. Comparative Example 3 was prepared in the same manner as Example 1, except that the blending was changed to that shown in Table 1 and freezing was not performed. In addition, dried egg white with 0% water added was also prepared as a control. Next, in the same manner as in Example 1, the moisture content of the pre-freezing granules of the control, Examples 2 to 9, and Comparative Examples 1 to 5 was measured, and the content of dried egg white granules having a size of 2.16 mesh pass and 100 mesh on was calculated.

[0026] TIFF2025025161000001.tif33135

[0027] <Confirmation of solubility> The granulated materials of Examples 1 to 9 and Comparative Examples 1 to 5 and water were placed in a 250 ml tall beaker (inner diameter 55 mm), and stirred for 15 minutes using a magnetic stirrer RS-1D (manufactured by AS ONE Corporation) with a stirrer bar of 38 x 7 mm and a rotation speed of 500 rpm, and the solubility was confirmed visually. The amounts of granules and water added in Examples 1 to 9 and Comparative Examples 1 to 5 were adjusted as shown in Table 2 according to the solid contents of 10 g of dried egg white (moisture content 5.7%) and 100 g of water used as a control. Table 2 shows the amounts of each granule and water added, as well as the solubility results. The solubility was evaluated according to the following criteria.

[0028] [Solubility evaluation criteria] A: It was uniformly dispersed. B: Some of the material remained undissolved, but it was dispersed almost uniformly. C: The lump remained.

[0029] TIFF2025025161000002.tif28132

[0030] As shown in Table 2, when the moisture content of the granulated material before freezing was 22-33%, the size was 2.16 mesh pass, and the size on 100 mesh was 50% or more (Examples 1-9), the solubility was higher than that of the control. Furthermore, when the moisture content of the granulated material before freezing was 24-31%, the size was 2.16 mesh pass, and the size on 100 mesh was 75% or more, the solubility was further increased. On the other hand, it is understood that when the moisture content before freezing is less than 22%, the size is 2.16 mesh pass, and the size on 100 mesh is less than 50%, the solubility becomes poor (Comparative Examples 1 to 3).

Claims

[Claim 1] A frozen granulation of dried egg white, comprising: The water content in the granules before freezing is 22 to 33% by mass, the size of the granulated material before freezing is 2.16 mesh (JIS standard: mesh size 9.5 mm) pass and 100 mesh (JIS standard: mesh size 150 μm) pass at 50% by mass or more, The granules are frozen. Frozen granulation of dried egg white

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