Egg white coagulated food

Abstract

To provide an egg white coagulated food and a method for producing the same, which enables easy intake of egg white protein.SOLUTION: An egg white coagulated food comprises egg white, glucomannan, and at least one selected from carrageenan and agar.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a coagulated egg white food product and a method for producing the same. [Background technology]

[0002] Chicken egg whites contain approximately 10.5g of protein per 100g. Ovalbumin and ovomucoid have been identified as the major egg white proteins. Because egg white protein is a high-quality protein source with an excellent amino acid balance, it is recommended for athletes, people who train, elderly people with sarcopenia, and people concerned about their health.

[0003] Conventionally, proposed processed egg products include a half-boiled egg-like product in which the moisture content of the egg white-like part is adjusted to a predetermined concentration, which can be used in the food service industry and the ready-meal industry (Patent Document 1), and a cooked egg-like processed egg product in which the egg yolk part is encapsulated in a heat-treated egg white part in which the color difference of the egg yolk part measured via the egg white part is set to a predetermined value (Patent Document 2). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2023-59568 [Patent Document 2] Patent No. 6346705 Summary of the Invention [Problem to be solved by the invention]

[0005] However, the egg products in Patent Documents 1 and 2 imitate cooked whole eggs such as halved boiled eggs, and no egg products in a product form that allows easy daily intake of egg white protein have been known to date. Therefore, an object of the present invention is to provide a coagulated egg white food product that allows egg white protein to be easily ingested, and a method for producing the same. [Means for solving the problem]

[0006] As a result of extensive research to solve the above problems, the present inventors discovered that by blending a specific combination of gelling agents with egg white, it is possible to obtain a solidified egg white food product that has a smooth and elastic texture, and thus completed the present invention.

[0007] That is, the present invention solves the above-mentioned problems by providing a solidified egg white food product containing egg white, glucomannan, and one or more members selected from carrageenan and agar. The present invention also solves the above-mentioned problems by providing a method for producing coagulated egg white food, which includes the steps of mixing liquid egg white, glucomannan, and one or more selected from carrageenan and agar, and heating the mixture obtained in the above step. [Effects of the Invention]

[0008] According to the present invention, a solidified egg white food product having a smooth and elastic texture can be provided. The solidified egg white food product of the present invention is particularly useful as a protein supplement food product because it allows egg white protein to be easily ingested. DETAILED DESCRIPTION OF THE INVENTION

[0009] [Egg white coagulation food] The solidified egg white food product of the present invention is a solid food product obtained by solidifying raw material ingredients by utilizing the thermal coagulation properties of egg white and the coagulation (gelling) properties of a gelling agent. The shape of the solidified egg white food product is not particularly limited as long as it is solid at room temperature (20°C ± 15°C), and examples include stick (rod), plate, block, etc. Among these, the stick shape is preferred because it is easy to eat.

[0010] The coagulated egg white food product of the present invention contains egg white. The egg white is the egg white of poultry eggs, such as chickens, ducks, and quails. Among these, egg white from chicken eggs is preferred. Egg white contains albumen proteins, such as ovalbumin, ovomucoid, ovomucin, conalbumin, and ovoglobin. In the coagulated egg white food product of the present invention, the content of egg white protein is preferably 5 to 19% by mass, more preferably 10 to 17% by mass, and even more preferably 12 to 15% by mass, from the viewpoints of enabling humans to efficiently ingest the protein they need from egg white protein and maintaining ease of eating and a satisfying, pleasant texture. In this specification, the content of egg white protein in coagulated egg white foods can be measured by the combustion method. A nitrogen-to-protein conversion factor of 6.25 is used. Analysis by the combustion method can be outsourced to the Japan Food Research Laboratories. Furthermore, the presence of egg white protein can be confirmed by detecting and quantifying the egg white protein using an antigen-antibody reaction using the ELISA (Enzyme-Linked ImmunoSorbent Assay) method.

[0011] The coagulated egg white food product of the present invention contains glucomannan. Glucomannan is a linear polysaccharide in which glucose and mannose are linked by a β(1→4) bond in a ratio of approximately 1:1.6. It is found in plants of the orchid family, konjac, and the like. Konjac flour, etc., can also be used as glucomannan. In the solidified egg white food product of the present invention, the glucomannan content is preferably 0.1 to 2.0% by mass, more preferably 0.1 to 0.8% by mass, and even more preferably 0.1 to 0.4% by mass, from the viewpoint of imparting elasticity and smoothness.

[0012] The coagulated egg white food of the present invention contains one or more members selected from carrageenan and agar. Carrageenan is a sulfated polysaccharide contained in red algae and is mainly classified into three types: iota-carrageenan, kappa-carrageenan, and lambda-carrageenan. From the viewpoint of gelling ability, iota-carrageenan and kappa-carrageenan are preferred, and kappa-carrageenan is more preferred. Agar is a type of galactan consisting of agarose, the main component of viscous polysaccharides found in red algae, and agaropectin, a minor component. Agar can be obtained from the Gelidium family (Agaraceae) genus, such as Agarwort and Agarwort, as well as the Gracilaria family (Gracilaria) genus. Agar can be used in the form of powdered agar, agar threads, agar bars, etc. Carrageenan and agar can be used alone or in combination of two or more.

[0013] In the coagulated egg white food product of the present invention, the content of one or more selected from carrageenan and agar is preferably 0.1 to 1.5% by mass, more preferably 0.1 to 0.5% by mass, and even more preferably 0.1 to 0.2% by mass, from the viewpoint of imparting hardness and smoothness.

[0014] From the viewpoint of the desirability of a comprehensive sensory evaluation, the mass ratio of glucomannan to one or more selected from carrageenan and agar in the coagulated egg white food product of the present invention is preferably 0.10 to 5.0 mass parts of one or more selected from carrageenan and agar per 1 mass part of glucomannan.

[0015] In addition to the above-mentioned components, the coagulated egg white food product of the present invention may contain, if desired, additives such as seasonings, sweeteners, oils and fats, emulsifiers, antioxidants, acidulants, colorants, thickeners, stabilizers, gelling agents, pasting agents, preservatives, fragrances, and pH adjusters, within limits that do not impair the effects of the present invention. In particular, from the viewpoint of flavoring, it is preferable to contain a seasoning, and it is more preferable to contain salt. The content of salt in the coagulated egg white food product is preferably 0.3 to 1.5 mass %.

[0016] The coagulated egg white food of the present invention has a hardness of 50,000 N / m 2 In this specification, the hardness of a coagulated egg white food product is the maximum stress value when compressed at room temperature with a cylindrical jig (plunger) having a diameter of 16 mm at a compression speed of 1 mm / sec and a strain rate of 80%. The hardness of the coagulated egg white food is set at 50,000N / m to ensure it is easy to eat and has a satisfying texture. 2 More than 50,000 to 350,000 N / m is preferable. 2 More preferably, 70,000 to 200,000 N / m 2 is more preferably 80,000 to 120,000 N / m 2 is even more preferred. The hardness of the coagulated egg white food can be measured according to the method described in the Examples below.

[0017] The water content of the solidified egg white food of the present invention is preferably 75 to 90% by mass from the viewpoint of imparting an easy-to-eat texture. Taking into account elasticity, the water content of the solidified egg white food is more preferably 80 to 85% by mass. The moisture content of coagulated egg white foods can be measured by the reduced pressure, heat, and dry method. Analysis by this method can be outsourced to the Japan Food Research Laboratories.

[0018] [Method for producing coagulated egg white food] The coagulated egg white food of the present invention can be obtained by a production method including the steps of mixing liquid egg white, glucomannan, and one or more selected from carrageenan and agar, and heating the mixture obtained in the previous step. Hereinafter, the step of mixing liquid egg white, glucomannan, and one or more selected from carrageenan and agar will be referred to as the mixing step, and the step of heating the mixture obtained in the previous step will be referred to as the heating step. The specific compositions of the egg white, glucomannan, carrageenan and agar are as explained above.

[0019] Examples of the liquid egg white include raw egg white, products thereof that have been subjected to, for example, desugaring, lysozyme removal, concentration, etc., and products obtained by mixing these with dried egg white. Of these, it is preferable to use raw egg white, and it is more preferable to use a mixture of raw egg white and dried egg white.

[0020] In a mixture of liquid egg white, glucomannan, and one or more selected from carrageenan and agar, the content of raw egg white is preferably such that the content of egg white protein in the coagulated egg white food product falls within the aforementioned range. Specifically, the content of raw egg white in the mixture is preferably 45 to 75% by mass, more preferably 55 to 72% by mass, and even more preferably 55 to 60% by mass. From the same viewpoint, the content of dried egg white in the mixed liquid is preferably 0 to 20% by mass, more preferably 6.0 to 10.0% by mass, and even more preferably 6.0 to 8.0% by mass, in order to further increase the protein content. The mass ratio of raw egg white liquid to dried egg white in the mixed liquid is preferably 1 part by mass of raw egg white liquid to 0.03 to 0.30 parts by mass of dried egg white, from the viewpoint of imparting hardness and elasticity.

[0021] In the mixed liquid, glucomannan and one or more selected from carrageenan and agar are preferably contained so that the contents of these in the coagulated egg white food are within the aforementioned ranges. Specifically, from the viewpoint of imparting elasticity and smoothness, the content of glucomannan in the mixed liquid is preferably 0.1 to 2.0% by mass, more preferably 0.1 to 0.8% by mass, and even more preferably 0.1 to 0.4% by mass.

[0022] From the viewpoint of imparting hardness and smoothness, the content of one or more selected from carrageenan and agar in the mixed liquid is preferably 0.1 to 1.5 mass%, more preferably 0.1 to 0.5 mass%, and even more preferably 0.1 to 0.2 mass%. In addition, in the mixed liquid, the mass ratio of glucomannan to one or more selected from carrageenan and agar is preferably 0.10 to 5.0 mass parts of one or more selected from carrageenan and agar per 1 mass part of glucomannan, from the viewpoint of the desirability of an overall sensory evaluation.

[0023] The mixed liquid may contain water and other raw material components such as additives that can be contained in the above-mentioned coagulated egg white food. In particular, the amount of water in the mixed liquid is preferably 4 to 50% by mass so that the other raw materials can be easily mixed and dispersed.

[0024] In the mixing step, the order in which the egg white liquid, glucomannan, and one or more selected from carrageenan and agar are mixed is not particularly limited and they can be mixed in any order. However, from the viewpoint of preventing gelling of the gelling agent during mixing, it is preferable to disperse the glucomannan and one or more selected from carrageenan and agar in water, respectively, and then mix them with the egg white liquid. When carrageenan is used, it is preferable to disperse the carrageenan in water containing salt and then mix it with the egg white liquid. By dispersing the carrageenan in water containing salt, the dispersibility of the carrageenan in water can be improved. The salt content in the mixed solution is preferably 0.3 to 1.5% by mass.

[0025] Next, the mixture obtained in the above step is heated, whereby the mixture is solidified to obtain a coagulated egg white food product. The heating temperature of the mixture is equal to or higher than the coagulation temperature of egg white, but is preferably 80 to 100°C from the viewpoint of maintaining a desirable texture. The heating means is not particularly limited, but examples thereof include heating in hot water, steam heating, microwave heating, and far-infrared heating. The heating time varies depending on the processing scale, but is preferably 3 to 30 minutes from the viewpoint of solidifying and gelling the raw material components.

[0026] In the method for producing a coagulated egg white food of the present invention, a step of freezing the obtained coagulated egg white food may be carried out from the viewpoint of storage stability. The freezing process can be carried out by a known method. For example, the coagulated egg white food can be frozen by rapid freezing at -30°C. Furthermore, the frozen coagulated egg white food can be stored for a long period of time at temperatures below -18°C. [Example]

[0027] The present invention will be specifically explained below by way of examples, but the present invention is not limited to these examples in any way.

[0028] Test Example 1 In the test, coagulated egg white food was produced by the following method. The numerical values ​​for the blending ratio in Table 1 refer to the mass % in the solution before heat coagulation. The numerical values ​​for the component contents are the measured values ​​after heat coagulation. Analysis was carried out by the Japan Food Research Laboratories, Inc., with moisture measured using the reduced pressure heat drying method and protein measured using the combustion method.

[0029] [Raw materials] The following raw materials were used in the production: Raw egg white liquid: Egg whites from shell eggs (Akita Foods Co., Ltd.) are separated and strained through a sieve. Dried egg white: Dried egg white K type (Kewpie Corporation) Glucomannan: Glucomannan powder (Nature One Co., Ltd.) Carrageenan: Refined carrageenan (kappa type) (manufactured by Marugo Corporation) Agar: Powdered agar (manufactured by Asahi Co., Ltd.) Salt: Homeland is the Sea of ​​Japan (Salt Industry Center, Public Interest Foundation)

[0030] [Manufacturing method] Dried egg white was added to the raw egg white liquid and mixed. A solution of salt in part of the water was mixed with carrageenan and mixed with the egg white liquid. The remaining water was mixed with glucomannan and mixed with the egg white liquid. The egg white liquid prepared as described above was placed in a plastic cooking bag and heated in a hot water bath for a predetermined time until the entire liquid solidified, and after cooling, it was cooled in ice water.

[0031] [Evaluation method] The coagulated egg white food product obtained above was subjected to a sensory evaluation of "hardness," "smoothness," "elasticity," and "likability." These evaluations were carried out by five monitors. The average scores of the monitors' evaluations were calculated and evaluated according to the following criteria. In addition, the hardness (maximum stress) of the coagulated egg white food was measured using a physical property measuring instrument. (1) Sensory evaluation method Hardness: Evaluated on a 7-point scale from 1 to 7. 1 point: too soft, 2 points: soft, 3 points: slightly soft, 4 points: moderate, 5 points: slightly hard, 6 points: hard, 7 points: too hard Hardness evaluation criteria ◎ (Excellent): 3.5 points or more and less than 4.5 points ○ (Excellent): 2.5 points or more but less than 3.5 points or 4.5 points or more but less than 5.5 points △ (Acceptable): 1.5 points or more but less than 2.5 points or 5.5 points or more but less than 6.5 points × (Fail): Less than 1.5 points or 6.5 points or more

[0032] Smoothness: Evaluated on a 5-point scale from 1 to 5. 1 point: Very rough, 2 points: Rough, 3 points: Slightly rough, 4 points: Slightly smooth, 5 points: Smooth Smoothness evaluation criteria ◎ (Excellent): 4.5 points or more 〇 (Excellent): 4 points or more and less than 4.5 points △ (Acceptable): 2 points or more but less than 4 points × (unacceptable): Less than 2 points

[0033] Elasticity: The evaluation was made on a scale of 1 to 4. Elasticity refers to the firm, crisp texture felt when chewing the coagulated egg white food. 1 point: Weak elasticity, 2 points: Slightly weak elasticity, 3 points: Slightly strong elasticity, 4 points: Strong elasticity Elasticity assessment criteria ◎ (Excellent): 3.5 points or more 〇 (Excellent): 3 points or more and less than 3.5 points △ (Acceptable): 2 points or more but less than 3 points × (unacceptable): Less than 2 points

[0034] Likability: Evaluation was made on a 6-point scale from 1 to 6. Likability was determined by evaluating the overall likability of the texture. 1 point: unfavorable, 2 points: somewhat unfavorable, 3 points: neutral, 4 points: somewhat favorable, 5 points: favorable Desirability criteria ◎ (Excellent): 4.5 points or more 〇 (Excellent): 3.5 points or more and less than 4.5 points △ (Acceptable): 2.5 points or more and less than 3.5 points × (unacceptable): Less than 2.5 points

[0035] Physical property measurement method Measuring equipment: Yamaden Co., Ltd. Creepmeter Biaxial Physical Property Test System (RE2-33005C(XZ)) Test conditions Target: Coagulated egg white food formed into a cylindrical shape with a diameter of 2 cm Sample thickness: 20mm Jig (plunger): 16mm diameter cylindrical Measured distortion: 80% ·Measurement speed: 1mm / sec

[0036] The results are shown in Table 1.

[0037] [Table 1]

[0038] As shown in Table 1, Test Group 1, which was made by simply adding salt to raw egg white liquid, was soft, rough to the touch, lacked elasticity, and had an undesirable texture. In test group 2, in which only carrageenan was added as a gelling agent, the hardness was improved compared to test group 1, but the smoothness was reduced. In test group 3, in which only glucomannan was added, the smoothness was improved compared to test group 1, but the elasticity was not improved. In contrast, Test Group 4, which contained the gelling agents glucomannan and carrageenan, showed improvements over Test Group 1 in all aspects of hardness, smoothness, elasticity, and preference. In test group 5, where dried egg white was added to increase the protein content to about 10%, hardness and elasticity were improved, and preference was also improved. In Test Plots 6, 7, 8, and 9, dried egg white was added to increase the protein content to approximately 13%, and glucomannan and carrageenan were added as gelling agents in Test Plots 6, 7, and 8, while glucomannan and agar were added in Test Plot 9. Test Plots 8 and 9 had a moderate hardness, smoothness, and elasticity, resulting in a very desirable texture. Test Plot 6, which contained a higher amount of glucomannan than Test Plot 8, was slightly less smooth. Test Plot 7, which contained a higher amount of carrageenan than Test Plot 8, was slightly harder and less smooth. Test Plots 6 and 7 were inferior to Test Plot 8, but still had an acceptable texture. In test plots 10, 11, and 12, the gelling agents glucomannan and carrageenan were used in equal amounts, and dried egg white was added to gradually increase the protein content from 14% to 18%. Test plot 10, with a protein content of 14%, was slightly hard, but had excellent elasticity and a very pleasant texture. These results suggest that adding glucomannan and carrageenan or agar to raw egg white liquid improves hardness, smoothness, and elasticity, and that adding dried egg white increases the protein content and hardness, resulting in a desirable texture. To maintain a desirable texture, a protein content of less than 20% is considered desirable.

Claims

1. The solidified egg white food contains egg white, glucomannan, and one or more selected from carrageenan and agar.

2. 2. The coagulated egg white food according to claim 1, wherein the egg white protein content is 5 to 19% by mass.

3. The coagulated egg white food according to claim 1, wherein the glucomannan content is 0.1 to 2.0% by mass.

4. 2. The coagulated egg white food according to claim 1, wherein the content of one or more selected from carrageenan and agar is 0.1 to 1.5% by mass.

5. Hardness 50,000 N / m ２ The solidified egg white food product according to claim 1, wherein the solidified egg white food product is as described above.

6. The solidified egg white food product according to any one of claims 1 to 5, which is in the form of a stick.

7. A method for producing coagulated egg white food, comprising the steps of mixing liquid egg white, glucomannan, and one or more selected from carrageenan and agar, and heating the mixture obtained in the previous step.

8. 8. The method for producing a coagulated egg white food product according to claim 7, wherein the egg white liquid comprises fresh egg white liquid and dried egg white.

9. A method for producing a frozen coagulated egg white food, comprising a step of freezing the coagulated egg white food obtained by the method according to claim 7 or 8.

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