JP2004166668A

JP2004166668A - Processed egg and food of cooked egg

Info

Publication number: JP2004166668A
Application number: JP2002339607A
Authority: JP
Inventors: Hajime Hiramatsu; 肇平松; Akihiro Handa; 明弘半田
Original assignee: QP Corp
Current assignee: QP Corp
Priority date: 2002-11-22
Filing date: 2002-11-22
Publication date: 2004-06-17
Anticipated expiration: 2022-11-22
Also published as: JP4202099B2

Abstract

<P>PROBLEM TO BE SOLVED: To provide a processed egg and a food of cooked egg improved with peculiar taste and body of the egg more than those of usual egg. <P>SOLUTION: This processed egg is obtained by adding ≥0.1 % and ≤5 % methionine based on the total mass of the egg components excluding water content of the egg, and methionine. The food of the cooked egg is obtained by adding ≥0.1 % and ≤5 % methionine based on the total mass of the egg components excluding water content of the egg, and methionine. <P>COPYRIGHT: (C)2004,JPO

Description

【０００１】
【発明の属する技術分野】
本発明は、メチオニンを添加してある加工卵及び卵調理食品に関する。
【０００２】
【従来の技術】
卵を原料とする卵調理食品の中でも、プリン、カスタードクリーム、茶碗蒸し、卵豆腐等は、卵の独特の旨味やコク味があるとおいしいとされている。上記卵調理食品は、卵の独特の旨味やコク味を向上させるために、香料を添加する、あるいは卵の配合量を多めにする等の方法がなされてきた。
しかしながら、香料については、卵の独特の旨味やコク味を再現できるものが開発されておらず、卵調理食品の加熱工程における風味の劣化等も生じるため、卵独特の旨味やコク味を表現するのは難しく、期待される効果が得られるものではなかった。また、卵の配合量を多めにすると卵独特の旨味やコク味は向上するものの、逆に卵の熱凝固力等によって卵調理食品の物性に変化をもたらすことがあり、妥当な解決手段ではなかった。
【０００３】
本発明者は、卵独特の旨味やコク味を向上させるために、検討を重ねた結果、メチオニンを添加することが有効であることを見出した。
ここで、メチオニンを用いた、従来提案された食品としては、体積が大きく、外観、内相、食感に優れた菓子類用組成物（特許文献１）、外相、内相、触感、風味等を改良したパン類の製造方法（特許文献２）、（特許文献３）、チーズの酪酸臭を抑制しチーズ風味を増強したチーズ菓子（特許文献４）、がある。しかし、これら特許文献１〜４の技術は、チーズ風味やパンの触感や風味を改良する技術であって、卵の旨味とコク味を増強する効果については記載されていない。
【０００４】
【特許文献１】特開平０９−２２４５５２
【特許文献２】特開昭５６−１２１４２８
【特許文献３】特開昭５６−１２１４２９
【特許文献４】特許３２７０５８８
【０００５】
【発明が解決しようとする課題】
本発明は、上記の事情を鑑み、通常の卵よりも卵独特の旨味とコク味を向上させた加工卵及び卵調理食品を提供することを目的としたものである。
【０００６】
【課題を解決するための手段】
本発明は、上記課題を解決するために研究を重ねた結果、（１）メチオニンが添加してある加工卵、（２）前記加工卵中の卵の水分を除いた卵成分に対して、メチオニンが０．１％以上、５％以下添加してある（１）記載の加工卵、（３）メチオニンが添加してある卵調理食品、（４）卵の水分を除いた卵成分とメチオニンの合計質量に対してメチオニンが０．１％以上、５％以下添加してある（３）記載の卵調理食品、を提供することである。
【０００７】
【発明の実施の形態】
以下、本発明を説明する。なお、本発明において「％」は「質量％」を意味する。
本発明で用いるメチオニンは、精製されたものは食品添加物や医薬用として使用されている白色の粉体であり、蛋白質を構成する含硫アミノ酸の一種であり、わずかな甘味と苦味を有しており、ウニにもともと含まれる呈味成分の一つとして知られている。また、メチオニンには、Ｄ−体、Ｌ−体、ＤＬ−体があるが、本発明ではそのいずれを用いてもよい。
【０００８】
本発明の加工卵とは、原料となる卵にメチオニンを添加してあるものであり、その性状は粉末状であっても、液状であってもよい。ここで、加工卵の原料となる卵は、液卵であっても、乾燥卵であってもよく、全卵、卵黄、卵白を単独で用いてもよいし、あるいは卵黄と卵白を適宜組み合わせて用いてもよい。また、冷凍、加熱殺菌、脱糖、蒸気加熱やコレステロールを除く等処理を施した卵を用いてもよい。
【０００９】
本発明の加工卵は、卵白からなる場合、メチオニンを添加することによって、卵白独特の風味が向上する。さらに、卵黄を含有している加工卵は、メチオニンを添加したときに卵黄由来の旨味とコク味が向上する効果が得られやすいので、加工卵中に卵黄が含有しているものが望ましく、特に加工卵中の卵の水分を除いた卵成分に対して卵黄の含有量が２０％以上であるとより望ましい。また、加工卵は乾燥工程を経ると卵の旨味とコク味が少なくなる傾向があるので、メチオニンを添加することで卵の旨味とコク味を向上することができ、本発明は、粉末状の加工卵に好適である。
【００１０】
加工卵は、卵にメチオニンを少しでも添加してあれば、無添加の卵と比較して卵の旨味とコク味が向上する。メチオニンは添加量が多いほど卵の旨味とコク味が向上するが、添加量が多すぎるとメチオニン自体の不味が感じられる場合があるので、メチオニンの添加量は、加工卵中の卵の水分を除いた卵成分とメチオニンの合計質量に対して、０．１％以上、５％以下であるとより望ましく、０．３％以上、３％以下であると更に望ましい。
【００１１】
次に、本発明の卵調理食品は、メチオニンを添加してあり、そのまま、温める程度の再加熱で食することができる調理された食品である。具体的には、例えば、茶碗蒸し、卵豆腐、カスタードクリーム、プリン、厚焼卵、スクランブルエッグ、マヨネーズ、卵ふりかけ、カルボナーラソース等が含まれる。本発明の卵調理食品は、卵とメチオニンを別々に添加して調製することもできるし、上述した加工卵を用いても調製することができる。なお、上述の加工卵を用いる場合、加工卵が、液状であればそのまま、粉末状であればそのままあるいは水戻ししてから用いるとよく、卵調理食品の卵部分の一部又は全部を置き換えて用いることができる。
【００１２】
卵調理食品に、メチオニンを添加すると、添加しないときよりも卵の旨味とコク味が向上する。本発明の卵調理食品は、メチオニンの添加量が多いほど卵の旨味とコク味が向上するが、添加量が多すぎるとメチオニン自体の不味が感じられる場合があるので、メチオニンの添加量は、卵調理食品中の卵の水分を除いた卵成分とメチオニンの合計質量に対して、メチオニンの質量が０．１％以上、５％以下であるとより望ましく、０．３％以上、３％以下であるとさらに望ましい。
【００１３】
以下、本発明の代表的な製造方法を説明するが、特にこの方法に限定するものではない。
加工卵を調製する方法は、特にこだわるものではなく、メチオニンを原料の卵に添加し、これを均一となるように混合すればよい。例えば、液卵に添加する場合は、メチオニンを液卵に直接添加して溶解してもよいし、予めメチオニンを清水に溶解しておき、これを原料の卵に溶解してもよく、必要に応じ更に乾燥してもよい。乾燥卵に添加する場合は、乾燥卵をミキサーに投入して攪拌混合しながら、メチオニンをそのまま少しずつ添加し、攪拌混合を続け、加工卵を調製すればよい。
なお、加工卵には、本発明の効果を損なわない限り、メチオニン以外に、食塩、ショ糖等の調味料や、澱粉、糖アルコール、増粘多糖類等を添加してあってもよい。
【００１４】
卵調理食品を調製する方法は、卵調理食品中に均一となるようにメチオニンを添加すればよく、具体的には、卵調理食品の原材料に均一となるように添加し、これを原材料として卵調理食品を調製すればよい。例えば、卵調理食品の原材料が粉末である場合は均一に粉体混合し、原材料が液状であれば、メチオニンを直接あるいは予めメチオニンを清水に溶解してから均一となるように混合してもよい。また、上述した加工卵を原料の一部として用いてもよい。
【００１５】
本発明の加工卵及び卵調理食品は、如何なる理由により、卵の旨味とコク味を向上させることができるのかは定かではないが、メチオニンが、ヒトの舌の表面で味蕾中の味細胞の味覚受容器に何らかの作用をし、卵中の旨味やコク味を有する成分が、味覚受容器に吸着したときに旨味やコク味の味覚刺激として有効に働くのを助け、相乗効果として作用をするためではないかと推察される。
【００１６】
次に実施例と試験例に基づき、さらに詳細に説明する。
実施例１（液卵黄からなる加工卵）
鶏卵を割卵して卵白を取り除き、卵黄７９７ｇを得た。卵黄をプロペラ攪拌機でゆっくり攪拌しながら、メチオニン（協和発酵工業社製、ＤＬ−メチオニン）３ｇを添加し、１０分間攪拌を続けて溶解し、本発明の加工卵を調製した。
【００１７】
実施例２（乾燥卵黄からなる加工卵）
乾燥卵黄（キユーピー社製、乾燥卵黄Ｎｏ．１）９９０ｇをミキサー（ホバート社製、Ｃ−１００型）に投入し、中速で攪拌しながら、メチオニン（協和発酵工業社製、ＤＬ−メチオニン協和）１０ｇを少しずつ添加した。添加終了後、さらに５分間中速で攪拌した後、２０メッシュ（目開き８４０μｍ）のストレーナーで篩通しし、本発明の加工卵を調製した。
【００１８】
実施例３（乾燥全卵からなる加工卵）
乾燥全卵（キユーピー社製、乾燥全卵Ｎｏ．１）９９５ｇをミキサー（ホバート社製、Ｃ−１００型）に投入し、中速で攪拌しながら、メチオニン（協和発酵工業社製、ＤＬ−メチオニン協和）５ｇを少しずつ添加した。添加終了後、さらに、５分間中速で攪拌した後、２０メッシュ（目開き８４０μｍ）のストレーナーで篩通しし、本発明の加工卵を調製した。
【００１９】
なお、実施例１〜４で得られた加工卵を試食してみたところ、いずれの加工卵も通常の卵黄よりも卵の旨味とコク味がつよく、おいしい加工卵であった。
【００２０】
実施例５（茶碗蒸し）
だし汁９００ｇに、実施例３で得られた加工卵６０ｇ、塩８ｇ、醤油８ｇ、砂糖４ｇを加えて、ダマがなくなるまでよく攪拌して原液を調製した。蒸し茶碗に、予め下ごしらえした具（鶏ささみ、芝えび、生しいたけ、かまぼこ、ぎんなん）を入れ、その上から、調製した原液を注ぎ、上に浮いた泡をすくいとった。蒸し器にいれ、１２分間蒸して本発明の卵調理食品である茶碗蒸しを調製した。
なお、対照として、本発明の加工卵の代わりにメチオニンを添加していない乾燥全卵（キユーピー社製、乾燥全卵Ｎｏ．１）を用いた茶碗蒸しを同様にして調製した。
【００２１】
得られた茶碗蒸しを試食したところ、本発明の加工卵を用いた卵調理食品である茶碗蒸しは、対照品と比較して、卵の旨味とコク味があり、だし汁と調和し、おいしい茶碗蒸であった。
【００２２】
実施例６（カスタードクリーム）
鍋に上白糖１５０ｇとコーンスターチ５０ｇを予め粉体混合したもの、牛乳６８０ｇ、実施例１で得られた加工卵１２０ｇを加えて攪拌混合した。鍋を火にかけて加熱しながら、ダマにならないように攪拌を続け、クリームに粘り気がつきツヤが出てきたら、鍋を火からおろして氷水で冷却し、本発明の卵調理食品であるカスタードクリームを調製した。
なお、対照として、本発明の加工卵の代わりに、鶏卵を割卵して卵白を取り除いた卵黄液を加工卵と同量用いて、同様にカスタードクリームを調製した。
【００２３】
得られたカスタードクリームを試食したところ、本発明の加工卵を用いた卵調理食品であるカスタードクリームは、対照品と比較して、卵の旨味とコク味が強く、高級感が感じられる美味しいカスタードクリームであった。
【００２４】
実施例７（ふりかけ）
実施例２で得られた加工卵１００ｇに、予め清水１００ｇに食塩５ｇを溶解したものを加えて、十分に混合した。これをトレーにうすく広げて電子レンジ７００Ｗ、１０分間加熱し、内部の水分を十分に乾燥させた後、フードカッターで細かく砕き、ふりかけの卵部を調製した。
この卵部４５ｇに、むきごま１５ｇ、かつおぶし１ｇ、きざみのり０．５ｇを加えて良く混合し、本発明の卵調理食品である卵ふりかけを調製した。
なお、対照として、本発明の加工卵の代わりに、実施例４のメチオニン添加前の乾燥卵黄を用いて、同様にして、卵ふりかけを調製した。
【００２５】
得られたふりかけをご飯にかけて試食したところ、本発明の加工卵を用いた卵調理食品である卵ふりかけは、対照品と比較して、卵の旨味とコク味が向上して、おいしいふりかけであった。
【００２６】
実施例８（直接添加した茶碗蒸し）
だし汁７５０ｇに、液全卵２５０ｇ、食塩８ｇ、醤油８ｇ、砂糖４ｇメチオニン０．３ｇ（協和発酵工業社製）を加えて、ダマがなくなるまでよく攪拌混合して原液を調製した。蒸し茶碗に、予め下ごしらえした具（鶏ささみ、芝えび、生しいたけ、かまぼこ、ぎんなん）を入れ、その上から調製した原液を注ぎ、上に浮いた泡をすくいとった。蒸し器に入れ、１２分間蒸して、本発明の卵調理食品である茶碗蒸しを調製した。また、卵の水分を除いた卵成分とメチオニンの合計質量に対するメチオニンの添加質量割合は、０．５％となった。
なお、対照品として、メチオニンを添加せずに、同様にして、茶碗蒸しを調製した。
【００２７】
得られた茶碗蒸しを試食したところ、メチオニンを添加した本発明の卵調理食品である茶碗蒸しは、対照品と比較して、卵の旨味とコク味があり、だし汁と調和し、おいしい茶碗蒸であった。
【００２８】
実施例９（直接添加した厚焼卵）
凍結全卵（キユーピ社製凍結全卵）３００ｇを解凍した後、だし汁３０ｇ、メチオニン１．５ｇ、食塩２ｇ、砂糖３０ｇを攪拌混合し、裏ごしした。この卵汁を用いて、卵焼き鍋で、常法にしたがって焼成し、本発明の卵調理食品である厚焼卵を得た。また、卵の水分を除いた卵成分とメチオニンの合計質量に対するメチオニンの添加質量割合は、２％であった。
なお、対照品として、メチオニンを添加せずに、同様にして、厚焼卵を調製した。
【００２９】
得られた厚焼卵を試食したところ、メチオニンを添加した本発明の卵調理食品である厚焼卵は、対照品と比較して、卵の旨味とコク味がきわだっておいしい厚焼卵であった。
【００３０】
試験例１
卵固形分とメチオニンの相関関係を調べるために、加工卵にメチオニンを添加した場合の効果について、加工卵に対するメチオニン添加量を適宜変更して試験を行なった。
加工卵の調製
メチオニン（協和発酵工業社製、ＤＬ−メチオニン）と乾燥卵黄（キユーピー社製、乾燥卵黄Ｎｏ．１）を実施例１と同様の方法にて添加、混合を行い、卵の水分を除いた卵成分とメチオニンの合計質量に対するメチオニンの添加量を表１の通り調整した加工卵を調製した。
【００３１】
茶わん蒸しの調製
だし汁９００ｇ、得られた加工卵４０ｇ、凍結卵白（キユーピー社製、凍結卵白（Ｐ））１６０ｇを解凍したもの、塩８ｇ、醤油８ｇ、砂糖４ｇを加えて、ダマがなくなるまでよく攪拌して原液を調製した。蒸し茶碗に、予め下ごしらえした具（鶏ささみ、芝えび、生しいたけ、かまぼこ、ぎんなん）を入れ、その上から、調製した原液を注ぎ、上に浮いた泡をすくいとった。蒸し器にいれ、１２分間蒸して茶碗蒸しを調製した。
調製した茶碗蒸しを用いて、訓練された１０名のパネラーによる試食試験をおこなった。表中の数値は１０名の平均値である。
【００３２】
【表１】

【００３３】
表１より、メチオニンを添加してある加工卵を用いた茶碗蒸しは、無添加の茶碗蒸しと比較して、卵の旨味とコク味が向上していることが理解できる。卵の水分を除いた卵成分とメチオニンの合計質量に対するメチオニンの添加量が０．１％以上、５％以下であると、卵の旨味とコク味がさらに向上し、メチオニンの不味も気になるほどではないので、望ましく、また、卵の水分を除いた卵成分とメチオニンの合計質量に対するメチオニンの添加量が０．３％以上、３％以下であると、卵の旨味とコク味が非常に向上し、メチオニンの不味も殆ど感じられず、より望ましいことが理解できる。
なお、原料として用いた加工卵について試食試験を行なったところ表１と同様な結果が得られた。
【００３４】
【発明の効果】
本発明の加工卵は、通常の卵を用いるよりも卵の旨味とコク味が向上しており、通常の卵の一部又は全部の代わりに用いることができ、また、卵の旨味とコク味が向上しているために、卵調理食品に用いた場合には、卵含有量を減らすことも可能である。そして、卵とメチオニンを添加した卵調理食品は、通常の卵を用いるよりも卵の旨味とコク味が向上しているために、卵調理食品中の卵の含有量を減らすことができる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a processed egg and cooked egg food to which methionine has been added.
[0002]
[Prior art]
Among the egg-cooked foods using eggs as a raw material, pudding, custard cream, chawanmushi, egg tofu and the like are said to be delicious if the eggs have a unique umami or richness. In order to improve the unique umami and richness of the eggs, a method of adding a flavor or increasing the amount of the eggs has been used for the cooked egg foods.
However, as for the spices, those that can reproduce the unique umami and kokumi of eggs have not been developed, and the deterioration of the flavor in the heating step of the cooked egg food occurs, so that the unique umami and kokumi of the eggs are expressed. It was difficult and did not have the expected effect. In addition, if the amount of egg is increased, the unique taste and richness of the egg are improved, but the physical properties of the cooked egg food may be changed due to the heat coagulation power of the egg, which is not a proper solution. Was.
[0003]
The present inventor has conducted repeated studies to improve the umami and kokumi unique to eggs, and as a result, has found that it is effective to add methionine.
Here, as a conventionally proposed food using methionine, a composition for confectionery having a large volume and excellent appearance, internal phase, and texture (Patent Document 1), external phase, internal phase, texture, flavor, etc. (Patent Literature 2) and (Patent Literature 3), and a cheese confectionery (Patent Literature 4) in which butyric acid odor of cheese is suppressed to enhance the cheese flavor. However, the techniques of Patent Documents 1 to 4 are techniques for improving the cheese flavor and the feel and flavor of bread, and do not describe the effect of enhancing the umami and richness of eggs.
[0004]
[Patent Document 1] JP-A-09-224552
[Patent Document 2] JP-A-56-112428
[Patent Document 3] JP-A-56-121429
[Patent Document 4] Patent 3270588
[0005]
[Problems to be solved by the invention]
The present invention has been made in view of the above circumstances, and has as its object to provide a processed egg and an egg-cooked food product in which the unique taste and body taste of an egg are improved as compared with a normal egg.
[0006]
[Means for Solving the Problems]
The present invention has been studied to solve the above problems, and as a result, (1) a processed egg to which methionine is added, and (2) a methionine with respect to an egg component obtained by removing the water content of the egg in the processed egg. (1) processed egg according to (1), wherein methionine is added, (4) egg cooked food to which methionine is added, and (4) the total of egg components and methionine excluding water from the egg An object of the present invention is to provide the cooked egg food according to (3), wherein methionine is added in an amount of 0.1% to 5% based on the mass.
[0007]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the present invention will be described. In the present invention, “%” means “% by mass”.
Methionine used in the present invention is a purified white powder used as a food additive or medicinal product, is a kind of sulfur-containing amino acid constituting protein, and has a slight sweetness and bitterness. It is known as one of the taste components originally contained in sea urchins. In addition, methionine includes D-form, L-form and DL-form, and any of them may be used in the present invention.
[0008]
The processed egg of the present invention is obtained by adding methionine to an egg serving as a raw material, and may be in the form of powder or liquid. Here, the egg used as a raw material of the processed egg may be a liquid egg, a dried egg, a whole egg, an egg yolk, an egg white may be used alone, or an egg yolk and an egg white may be appropriately combined. May be used. Alternatively, eggs that have been subjected to treatments such as freezing, heat sterilization, desugaring, steam heating, and removal of cholesterol may be used.
[0009]
When the processed egg of the present invention is made of egg white, the unique flavor of egg white is improved by adding methionine. Further, the processed egg containing yolk is easy to obtain the effect of improving the umami and kokumi derived from yolk when methionine is added, it is desirable that the egg contains yolk in the processed egg, especially It is more desirable that the content of the yolk is 20% or more with respect to the egg component excluding the moisture of the egg in the processed egg. In addition, processed eggs tend to have reduced umami and kokumi after the drying step, so that methionine can be added to improve the umami and kokumi of the eggs. Suitable for processed eggs.
[0010]
In the processed egg, if a small amount of methionine is added to the egg, the umami and kokumi of the egg are improved as compared with the non-added egg. The higher the amount of methionine added, the better the umami and kokumi of the egg.However, if the amount of methionine is too large, the taste of methionine itself may be felt. It is more preferably 0.1% or more and 5% or less, more preferably 0.3% or more and 3% or less, based on the total mass of the egg component and methionine excluding the above.
[0011]
Next, the cooked egg food of the present invention is a cooked food to which methionine has been added and which can be eaten as it is by reheating it to the degree of warming. Specifically, for example, chawanmushi, egg tofu, custard cream, pudding, thick baked egg, scrambled egg, mayonnaise, egg sprinkle, carbonara sauce and the like are included. The cooked egg food of the present invention can be prepared by separately adding eggs and methionine, or can be prepared using the above-mentioned processed eggs. In addition, when using the above-mentioned processed egg, the processed egg may be used as it is if it is in a liquid state, or may be used as it is if it is in a powder form or after reconstitution, by replacing part or all of the egg portion of the egg-cooked food. Can be used.
[0012]
When methionine is added to cooked egg food, the umami and kokumi of the egg are improved as compared with the case where methionine is not added. The cooked egg food of the present invention improves the umami and kokumi of the egg as the added amount of methionine increases, but if the added amount is too large, the taste of methionine itself may be felt. It is more preferable that the mass of methionine is 0.1% or more and 5% or less, and more preferably 0.3% or more and 3% or less, based on the total mass of egg components and methionine excluding moisture of the eggs in the cooked egg food. It is more desirable that the following is true.
[0013]
Hereinafter, a typical production method of the present invention will be described, but it is not particularly limited to this method.
The method for preparing the processed egg is not particularly limited, and methionine may be added to the raw egg and mixed so as to be uniform. For example, when added to a liquid egg, methionine may be added directly to the liquid egg and dissolved, or methionine may be dissolved in clear water in advance and then dissolved in the raw material egg. If necessary, it may be further dried. When adding to dried eggs, methionine may be added little by little as it is while stirring and mixing the dried eggs into a mixer, and stirring and mixing may be continued to prepare processed eggs.
In addition, as long as the effects of the present invention are not impaired, seasonings such as salt and sucrose, starch, sugar alcohols, thickening polysaccharides, and the like may be added to the processed egg, as long as the effects of the present invention are not impaired.
[0014]
The method of preparing the cooked egg food may be such that methionine is added to the cooked egg food so as to be uniform.Specifically, the methionine is added to the raw material of the cooked egg food so as to be uniform and the egg is used as a raw material. A cooked food may be prepared. For example, if the raw material of the cooked egg food is powder, the powder may be uniformly mixed, and if the raw material is liquid, methionine may be mixed directly or in advance by dissolving methionine in clear water and then uniform. . Moreover, you may use the above-mentioned processed egg as some raw materials.
[0015]
Although it is unclear for what reason the processed egg and cooked egg food of the present invention can improve the umami and kokumi of the egg, methionine causes taste taste of taste cells in taste buds on the surface of the human tongue. To act as a synergistic effect by acting on the receptor and helping the ingredients with umami and kokumi in the egg to work effectively as a taste stimulus for umami and kokumi when adsorbed to the taste receptor It is speculated that this is not the case.
[0016]
Next, the present invention will be described in more detail based on examples and test examples.
Example 1 (Processed egg consisting of liquid egg yolk)
Egg white was removed by breaking the chicken eggs to obtain 797 g of yolk. While slowly stirring the egg yolk with a propeller stirrer, 3 g of methionine (DL-methionine manufactured by Kyowa Hakko Kogyo Co., Ltd.) was added, and the mixture was stirred for 10 minutes to be dissolved to prepare a processed egg of the present invention.
[0017]
Example 2 (Processed egg consisting of dried egg yolk)
990 g of dried egg yolk (manufactured by Kewpie Co., Ltd., dried egg yolk No. 1) is charged into a mixer (manufactured by Hobart Co., Model C-100), and methionine (manufactured by Kyowa Hakko Kogyo Co., Ltd., DL-methionine Kyowa) is stirred at medium speed. 10 g were added in small portions. After completion of the addition, the mixture was further stirred at a medium speed for 5 minutes, and then sieved with a 20-mesh (opening: 840 μm) strainer to prepare a processed egg of the present invention.
[0018]
Example 3 (Processed egg composed of dried whole egg)
995 g of dried whole egg (manufactured by Kewpie Co., Ltd., dried whole egg No. 1) is put into a mixer (manufactured by Hobart Co., type C-100) and stirred at a medium speed, and methionine (manufactured by Kyowa Hakko Kogyo Co., Ltd., DL-methionine) is stirred. (Kyowa) 5 g was added little by little. After completion of the addition, the mixture was further stirred at a medium speed for 5 minutes, and then sieved with a 20 mesh (opening: 840 μm) strainer to prepare a processed egg of the present invention.
[0019]
In addition, when the processed eggs obtained in Examples 1 to 4 were tasted, all the processed eggs were more delicious than the normal egg yolk in taste and richness of the eggs, and were delicious processed eggs.
[0020]
Example 5 (chawanmushi)
To 900 g of soup stock, 60 g of the processed egg obtained in Example 3, 8 g of salt, 8 g of soy sauce, and 4 g of sugar were added, and the mixture was stirred well until the lumps disappeared to prepare a stock solution. Into a steamed tea bowl, pre-prepared ingredients (chicken fillet, turf shrimp, shiitake mushroom, kamaboko, ginnan) were put, and the prepared undiluted solution was poured from above, and the foam floating above was removed. It was put in a steamer and steamed for 12 minutes to prepare a bowl-cooked food of the present invention, chawanmushi.
In addition, as a control, instead of the processed egg of the present invention, chawanmushi using a dried whole egg to which methionine was not added (dry whole egg No. 1 manufactured by Kewpie Co., Ltd.) was prepared in the same manner.
[0021]
When the obtained chawanmushi was tasted, the chawanmushi, which is an egg-cooked food using the processed egg of the present invention, had an egg taste and richness, was harmonious with dashi soup, and was a delicious chawanmushi. Was.
[0022]
Example 6 (custard cream)
Into a pan, 150 g of white sugar and 50 g of corn starch were mixed in advance, 680 g of milk, and 120 g of the processed egg obtained in Example 1 were added and mixed with stirring. While heating the pan with heating, continue stirring so as not to lump, and when the cream becomes sticky and shiny comes out, cool the pot from the heat and cool with ice water to prepare custard cream which is the egg-cooked food of the present invention did.
As a control, instead of the processed egg of the present invention, a custard cream was prepared in the same manner by using the same amount of the yolk liquid as the processed egg, in which the chicken egg was split to remove the albumen.
[0023]
When the obtained custard cream was tasted, custard cream, which is an egg-cooked food using the processed egg of the present invention, has a strong taste and richness of eggs and a delicious custard with a sense of quality compared to the control product. It was cream.
[0024]
Example 7 (sprinkling)
To 100 g of the processed egg obtained in Example 2, a solution prepared by dissolving 5 g of salt in 100 g of fresh water in advance was added and mixed well. This was spread lightly on a tray and heated in a microwave oven at 700 W for 10 minutes to sufficiently dry the water inside, and then finely crushed with a food cutter to prepare a sprinkled egg portion.
To 45 g of this egg portion, 15 g of peeled sesame, 1 g of bonito, and 0.5 g of seaweed paste were added and mixed well to prepare an egg sprinkle, which is an egg-cooked food of the present invention.
In addition, as a control, instead of the processed egg of the present invention, the dried egg yolk of Example 4 before the addition of methionine was used, and an egg sprinkle was similarly prepared.
[0025]
When the obtained sprinkle was tasted over rice and tasted, the egg sprinkle, which is an egg-cooked food using the processed egg of the present invention, was improved in the umami and richness of the egg compared to the control product, and was a delicious sprinkle. Was.
[0026]
Example 8 (directly added chawanmushi)
To 750 g of soup stock, 250 g of liquid whole egg, 8 g of salt, 8 g of soy sauce, 4 g of sugar, and 0.3 g of methionine (manufactured by Kyowa Hakko Kogyo Co., Ltd.) were added, and the mixture was thoroughly stirred and mixed until no lumps were present to prepare a stock solution. Into a steamed teacup, pre-prepared ingredients (chicken fillet, turf shrimp, raw shiitake, kamaboko, ginnan) were poured, and the undiluted solution prepared was poured from above, and the foam floating above was removed. It was put in a steamer and steamed for 12 minutes to prepare a bowl-cooked food of the present invention. The addition mass ratio of methionine to the total mass of methionine and egg components excluding moisture of the eggs was 0.5%.
As a control, chawanmushi was prepared in the same manner without adding methionine.
[0027]
When the obtained chawanmushi was tasted, the chawanmushi, which is an egg-cooked food of the present invention to which methionine was added, had an umami taste and full-bodied taste as compared with the control product, and was harmonious with dashi soup, and was a delicious chawanmushi. .
[0028]
Example 9 (directly added thick roasted egg)
After thawing 300 g of frozen whole egg (frozen whole egg manufactured by Kyupi Co.), 30 g of broth, 1.5 g of methionine, 2 g of salt, and 30 g of sugar were stirred and mixed, followed by flattening. Using this egg juice, it was baked in an egg fryer according to a conventional method to obtain a thick-cooked egg, which is an egg-cooked food of the present invention. In addition, the addition mass ratio of methionine to the total mass of the methionine and the egg component excluding the water content of the egg was 2%.
As a control, thick baked eggs were prepared in the same manner without adding methionine.
[0029]
When the obtained thick-baked egg was tasted, the thick-cooked egg, which is the egg-cooked food of the present invention to which methionine was added, was a delicious thick-cooked egg with a distinctive egg taste and richness compared to the control product. Was.
[0030]
Test example 1
In order to investigate the correlation between egg solids and methionine, the effect of adding methionine to processed eggs was tested by appropriately changing the amount of methionine added to processed eggs.
Preparation of Processed Eggs Methionine (DL-methionine, manufactured by Kyowa Hakko Kogyo Co., Ltd.) and dried egg yolk (Dry egg yolk No. 1 manufactured by Kewpie Co., Ltd.) are added and mixed in the same manner as in Example 1, and the water content of the eggs is reduced. A processed egg in which the amount of methionine added to the total mass of the removed egg component and methionine was adjusted as shown in Table 1 was prepared.
[0031]
Preparation of broth steamed broth 900 g, processed egg 40 g obtained, 160 g of frozen egg white (frozen egg white (P) manufactured by Kew Co.), thawed, 8 g of salt, 8 g of soy sauce, 4 g of sugar, and add until the lumps are gone A stock solution was prepared by stirring. Into a steamed tea bowl, pre-prepared ingredients (chicken fillet, turf shrimp, shiitake mushroom, kamaboko, ginnan) were put, and the prepared undiluted solution was poured from above, and the foam floating above was removed. It was put in a steamer and steamed for 12 minutes to prepare chawanmushi.
Using the prepared chawanmushi, a tasting test was conducted by 10 trained panelists. The numerical values in the table are the average values of 10 persons.
[0032]
[Table 1]

[0033]
From Table 1, it can be understood that the chawanmushi using the processed egg to which methionine has been added has improved the umami and kokumi of the egg as compared to the chawanmushi without the addition. If the amount of methionine added is 0.1% or more and 5% or less based on the total mass of egg components and methionine excluding the water content of the eggs, the umami and kokumi of the eggs are further improved, and the unpleasant taste of methionine is also noticed. It is not so desirable, and if the amount of methionine added is 0.3% or more and 3% or less based on the total mass of the egg components and methionine excluding the water content of the eggs, the umami and kokumi of the eggs will be extremely high. It can be understood that it is more desirable, and the taste of methionine is hardly felt.
When a tasting test was performed on the processed egg used as a raw material, the same results as in Table 1 were obtained.
[0034]
【The invention's effect】
The processed egg of the present invention has improved umami and richness of the egg compared to using a normal egg, and can be used in place of part or all of a normal egg. When used for cooked egg foods, the egg content can be reduced because of the improvement in the egg content. And, the cooked egg food to which the egg and methionine are added has an improved umami and richness of the egg as compared with the case of using a normal egg, so that the content of the egg in the cooked egg food can be reduced.

Claims

Processed egg to which methionine is added.

2. The processed egg according to claim 1, wherein methionine is added in an amount of 0.1% or more and 5% or less based on the total mass of the methionine and the egg component excluding the water content of the egg in the processed egg.

Egg-cooked food with methionine added.

4. The cooked egg food according to claim 3, wherein methionine is added in an amount of 0.1% or more and 5% or less based on the total mass of the egg component excluding moisture of the egg and methionine.