Dried egg white, production method therefor, and food containing improved dried egg white

Abstract

An improved dried egg white has a pH of 9.5 or more and a carbon dioxide concentration is 1% or less in a sealed 250 ml vial, when 25 g of the product is stored in the vial at 75° C. for 24 hours.

1 . An improved dried egg white having a pH of 9.5 or more, a carbon dioxide concentration being 1% or less in a sealed 250 ml vial, when 25 g of the improved dried egg white is stored in the vial at 75° C. for 24 hours. 
     
     
         2 . The improved dried egg white according to  claim 1 , wherein a heat-coagulated product obtained by adding 7 parts by mass of water to 1 part by mass of the improved dried egg white and coagulating the resulting solution by heating has a water separation rate of 3% or less. 
     
     
         3 . The improved dried egg white according to  claim 1 , wherein a heat-coagulated product obtained by adding 7 parts by mass of water to 1 part by mass of the improved dried egg white and coagulating the resulting solution by heating has a gel strength of 400 g or more. 
     
     
         4 . The improved dried egg white according to  claim 1 , wherein a heat-coagulated product obtained by adding 7 parts by mass of water to 1 part by mass of the improved dried egg white and coagulating the resulting solution by heating has a compression distance of 10 mm or more. 
     
     
         5 . A food comprising the improved dried egg white according to  claim 1 . 
     
     
         6 . A frozen food comprising the improved dried egg white according to  claim 1 . 
     
     
         7 . A processed meat product comprising the improved dried egg white according to  claim 1 . 
     
     
         8 . A processed seafood product comprising the improved dried egg white according to  claim 1 . 
     
     
         9 . A noodle comprising the improved dried egg white according to  claim 1 . 
     
     
         10 . An egg product comprising the improved dried egg white according to  claim 1 . 
     
     
         11 . A method for producing an improved dried egg white, the method comprising:
 preparing a dried egg white by drying a liquid egg white so that the dried egg white after drying has a pH of 9 or more; and   dissipating carbon dioxide contained in the dried egg white.   
     
     
         12 . The method for producing an improved dried egg white according to  claim 11 , wherein the pH of the dried egg white is increased by dissipating carbon dioxide contained in the dried egg white. 
     
     
         13 . The method for producing an improved dried egg white according to  claim 11 , wherein dissipating carbon dioxide contained in the dried egg white comprises subjecting the dried egg white to a dry-heat treatment while removing carbon dioxide discharged into the atmosphere from the dried egg white. 
     
     
         14 . The method for producing an improved dried egg white according to  claim 11 ,
 wherein, by dissipating carbon dioxide contained in the dried egg white, carbon dioxide concentration in a sealed 250 ml vial is decreased to 1% or less, when 25 g of the improved dried egg white is stored in the vial at 75° C. for 24 hours.   
     
     
         15 . The method for producing an improved dried egg white according to  claim 11 , wherein the pH of the dried egg white is increased to 9.5 or more by dissipating carbon dioxide contained in the dried egg white. 
     
     
         16 . The method for producing an improved dried egg white according to  claim 13 , wherein the dry-heat treatment temperature is 45 to 120° C. 
     
     
         17 . The method for producing an improved dried egg white according to  claim 13 , wherein the dry-heat treatment is carried out while removing carbon dioxide discharged from the dried egg white by ventilation. 
     
     
         18 . The method for producing an improved dried egg white according to  claim 13 , wherein the dry-heat treatment is carried out while absorbing carbon dioxide discharged from the dried egg by a carbon dioxide absorber. 
     
     
         19 . The method for producing an improved dried egg white according to  claim 13 , wherein the dry-heat treatment is carried out for one or more days under conditions in which the water content of the dried egg white is 4% or more. 
     
     
         20 . A method for improving quality of food products using an improved dried egg white according to  claim 1 .