Method for production of egg albumen product

FIELD: food industry.

SUBSTANCE: invention is related to poultry-processing industry. The method envisages separation of egg albumen from yolk, stirring albuminous mass, addition of an acid, heat treatment of the albuminous mixture and pasterurisation of the albumen product. The acid is represented by citric, lactic or malic acid or a mixture of these acids in an amount of 1.0 - 6.0% (by weight) in the form of a 5% water solution till the albuminous mixture pH is 4.5-6.1. Heat treatment of the albuminous mixture is implemented during 1-3 minutes till temperature is 60-70C; then one separates the liquid phase. Then the coagulate is pasteurised at a temperature of 80-90C during 10-20 minutes.

EFFECT: invention allows to preserve native properties of egg albumen and enhance the product quality.

1 tbl

 

The invention relates to poultry processing industry and can be used in the manufacture of egg products, meat-food products, semi-finished products to supply the different populations, including children's and preventive nutrition.

A method of obtaining dry egg protein, including the preparation of protein mass and drying (GOST 30363-96 egg Products. General specifications). The disadvantage of this method is that the final product can be used in food or in the production of products only after restoring water and heat processing. This entails losses at the stage of recovery and reduced quality source of protein.

A method of obtaining protein product (CZ patent No. 300209 MHZ A23J 1/08), in which the protein product is produced from egg whites with the addition of from 1 to 10% acetic acid, from 0.01 to 5.0% salt and from 0.01 to 10% flavoring ingredients and heating the mixture to a temperature 75-99C.

The disadvantage of this method is a pronounced taste of acetic acid.

The use of acetic acid is not allowed in the production of baby foods, and the diet of people suffering from diseases of the gastrointestinal tract, cardiovascular system, etc. in Addition, the presence of acetic acid reduces water is asiausa the ability of the product, what affects the quality of the developed products using components obtained by this method.

The closest in technical essence and the achieved result of the present invention is a method of obtaining a protein product of the eggs (RF patent No. 1750602 IPC A23J 1/08). In this way the eggs are divided into white and yolk, filter, mix egg white, introducing him crystalline citric acid to pH environment 4-5 and dry table salt in amount of 0.2-0.5% by weight. Followed by pasteurization at 65-79C for 15-25 min and cooled.

The disadvantage of this method is that citric acid is added in crystalline form, which may be the cause of the heterogeneity of the mass. In addition, it does not set the amount of added acid, the corresponding pH environment, which creates difficulties in determining its concentration in the product in a production environment. The addition of salt restricts the use of the protein product in the diet (salt-free diet). Set the duration of the heat treatment can affect the functional properties of a protein molecule.

The present invention is to improve the quality of the finished product and the preservation of the native properties of egg white.

The solution is achieved t is m, what a way to get egg protein product involves separating the egg white from the yolk, mixing protein mass, the addition of acid, heat treatment of the protein mixture, pasteurization protein product and is characterized by the fact that, as the acidic agent used acid citric, lactic, malic, or a mixture of these acids in an amount of from 1.0 to 6.0% by weight in the form of a 5% aqueous solution until the pH of the protein mixture of 4,5-6,1, thermal processing of a protein mixture is conducted within 1-3 min to a temperature of 60-70C, separating the liquid phase, then coagulate pasteurized at a temperature of 80-90C for 10-20 minutes

The technical result, which is aimed invention is that upon receipt of egg protein product are edible organic acids in concentrations that do not have a negative impact on the human body and at the same time contributing to the making of a protein mixture with a specific structure at moderate temperature effects; acid is introduced into the protein mixture in aqueous solution, which allows to obtain a homogeneous consistency; short-term heat treatment of the protein mixture, sufficient to coagulate the protein that allows it to retain its functional properties, and pasteurization of coagulate to ensure its security; Department of the liquid phase after the coagulation process is sposobstvuet obtaining concentrated egg product, which can be used as an independent protein product similar to cottage cheese, and as a functional additive in the production of meat and drweb products.

Comparable analysis of the prototype shows that the inventive method is distinguished by lower temperatures and a reduction in the duration of heat treatment of the protein mixture and the product, and the obtained product is good quality.

Thus, the claimed method meets the criterion of "novelty". A comparison of the claimed solution is not only the prototype, but also with other technical solutions are not found in them the features distinguishing the claimed solution to the prototype that allows to conclude that the criterion of "substantial differences".

The invention is illustrated by the examples listed in the table.

For the preparation of egg protein product of example 1 is separated from the yolk protein, the protein mixture is stirred, add the 3.5% citric or lactic or malic acid, or mixtures of these acids in the form of a 5% aqueous solution until the pH of the protein mixture 5.3 and heated with stirring for 2 min to a temperature of 65C. Koagulirovannogo protein is separated from the separated whey, pasteurized at 85C for 15 min, cooled and Packed.

Target product contains more than 50% protein and has a uniform fine-grained soft is th consistency, white with a yellowish sheen color, taste and smell typical of natural egg product, with a light, subtle, and sour. The acidity of the product 47T, which is much lower than the same indicator for cheese products.

When using protein product obtained in this way, as a functional additive in meat composition, there was an improvement in their structure by increasing the water-binding ability by 10-17%.

Analogously to example 1 to produce the protein product of examples 2-13, specified in the table.

The protein product examples 2, 4, 6, 8, 10, 12 has a heterogeneous texture. The taste and smell typical of pasteurized egg protein with a sour taste, not allow to use it as a standalone product. Acidity 49T. When used as an additive protein product showed low technological properties.

The protein product examples 3, 5, 7, 9, 11, 13 turns thick consistency tastefully boiled eggs, white with a cream shade. Acidity 44T. When added to meat composition with the labor was distributed in mass and facilitated product with low water-binding capacity, unstable in storage. This can be explained by the fact that when these modes in protein fractions occur irreversible denato which include processes, suppressed the activity of lysozyme.

The protein product of examples 14-17 qualitative indicators are similar to the product of example 1.

Thus, the proposed method can get egg protein product that can be used in combination with a variety of flavors to obtain a wide range of products, including dessert. The technological process used in this method may be carried out at the enterprises in the conditions of partial or full automation.

Table
Examples of the method
# exampleThe content of the indicators
Citric acid or lactic, or Apple, or their mixture, %the pH of the protein mixtureThe temperature of the protein mixture, CThe duration of the heat treatment of the protein mixture, minThe pasteurization temperature of the protein product, CLong
of pasteurization protein product, min
13,553 652,08515
20,55,3652,08515
37,05,3652,08515
43,54,0652,08515
53,56,8652,08515
63,55,3552,08515
73,55,3752,0 8515
83,55,3650,58515
93,55,3654,08515
103,55,3652,07015
113,55,3652,09515
123,55,3652,0858
133,55,3652,08525
14 lemon 2,0, milk 1,55,3652,08515
15lemon 1,5, Apple 2,05,3652,08515
16dairy 1,0, Apple 2,55,3652,08515
17lemon 1,0, dairy 1,0, Apple 1,55,3652,08515

The method of obtaining egg protein product of egg proteins, including the separation of egg white from the yolk, mixing protein mass, the addition of acid, heat treatment of the protein mixture, the milk protein product, characterized in that as the acidic agent used acid citric, lactic, malic, or a mixture of these acids in an amount of from 1.0 to 6.0% by weight in the form of a 5%aqueous solution to a pH of protein smesi,5-6,1, heat treatment of protein mixtures are within 1-3 min to a temperature of 60-70C, separating the liquid phase, then coagulate pasteurized at a temperature of 80-90C for 10-20 minutes



 

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FIELD: food industry.

SUBSTANCE: invention is related to poultry-processing industry. The method envisages separation of egg albumen from yolk, stirring albuminous mass, addition of an acid, heat treatment of the albuminous mixture and pasterurisation of the albumen product. The acid is represented by citric, lactic or malic acid or a mixture of these acids in an amount of 1.0 - 6.0% (by weight) in the form of a 5% water solution till the albuminous mixture pH is 4.5-6.1. Heat treatment of the albuminous mixture is implemented during 1-3 minutes till temperature is 60-70C; then one separates the liquid phase. Then the coagulate is pasteurised at a temperature of 80-90C during 10-20 minutes.

EFFECT: invention allows to preserve native properties of egg albumen and enhance the product quality.

1 tbl

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