JP2008167694A - Omelet - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an omelet effectively suppressed in smell peculiar to glycine and emitted when adding glycine as an improver of a storable duration to an omelet, and improved in flavor without damaging the original flavor and appearance of an egg. <P>SOLUTION: This omelet improved in flavor is provided by adding to the omelet, glycine of a quantity allowing to improve a storable duration of the omelet, and 0.005-0.1 mass% of an ingredient which is obtained by compression-reducing and distilling rutin, using a solvent of a boiling point of ≥100°C. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

The present invention is an egg product in which the flavor is improved by suppressing the odor and the like peculiar to glycine generated in an egg-baked egg added with glycine for the purpose of storage, and the greening that occurs after cooking or during storage is suppressed. More specifically, the shelf life of egg products is improved by using a component obtained by distillation under reduced pressure using a solvent having a boiling point of 100 ° C. or higher and an effective amount for improving the shelf life of glycine. In addition, the present invention relates to a fried egg that does not impair the original flavor and appearance of the egg, and also suppresses the glycine odor and greening phenomenon.

Conventionally, various antibacterial agents have been used for foods that are susceptible to spoilage due to the propagation of microorganisms such as sugar beet, in order to enhance the storage stability. Among them, glycine is a shelf-life improving agent having a weak sweetness of about 70% of sucrose, and is currently widely used in sugar beet and the like. Especially for lunchboxes that are widely used for lunchboxes, and sold at supermarkets, convenience stores, etc., the longevity of fried eggs is a major factor in determining the longevity of bento lunch boxes, and glycine is used as a seasoning. It is also often used in fried eggs because the taste is very favorable in the final product.

In general, glycine is used in the range of 1 to 3% by mass with respect to sugar beet for the purpose of improving shelf life. When the added amount is less than 1% by mass, the shelf life effect is not sufficient. In addition, the shelf-life effect improves as the amount of glycine added increases, but it is preferable because the odor of glycine similar to that of shrimp and crabs is generated in addition to the sweetness, which affects the flavor of food. There was no problem.

There are various chemical and physical methods for improving the flavor of glycine-containing foods in such foods, and a method of adding food materials such as polyphenols can be considered.

In addition, as a method for improving an unpleasant odor flavor of foods and the like so far, a deodorant characterized by containing L-ascorbic acid and flavonoids obtained by extraction from citrus fruits (see, for example, Patent Document 1) ), A food having a deodorizing function characterized by containing catechins and lignans (for example, see Patent Document 2), a method using a yeast cell wall fraction (for example, see Patent Document 3), bamboo leaf and Examples include deodorants for foods mainly composed of stem powder (for example, see Patent Document 4), methods using chitosan or its organic salts and metal complexes (for example, see Patent Document 5), and the like.
JP 2006-087754 A JP 2000-004834 A JP 2005-325065 A JP 05-292903 A Japanese Patent Laid-Open No. 2005-049884

However, in these conventional techniques, the effect of suppressing the odor derived from glycine added to the egg baked is not sufficient, and when polyphenols are added, the color reacts with the egg components, and the appearance is impaired. In addition, there is a problem that the original odor and taste affect the food and impair the taste of the food. Therefore, there has been a strong demand for the development of egg products that have a long shelf life, do not impair the appearance and flavor, and are highly safe.

The present invention solves these problems, and even when glycine is added to an egg product, the odor unique to glycine is suppressed. For example, even when added to an egg baked product, the appearance and flavor are not affected, and the shelf life is good. Another object of the present invention is to provide a highly safe fried egg.

As a result of repeated studies to solve the above-mentioned problems, the present inventors have added a component obtained by distilling rutin under reduced pressure using a solvent having a boiling point of 100 ° C. or higher and glycine into the fried egg. The present invention has been found to improve the shelf life of fried eggs, further to suppress the odor characteristic of glycine, and to obtain a fried egg with improved taste that does not impair the appearance such as discoloration and discoloration. It came. The present invention has been made based on such findings.

That is, the present invention is as follows.
Item 1. An egg product comprising a component obtained by distilling rutin under reduced pressure using a solvent having a boiling point of 100 ° C. or higher and glycine.
Item 2. A fried egg comprising a component obtained by distilling rutin under reduced pressure using a solvent having a boiling point of 100 ° C. or higher and glycine.
Item 3. A component obtained by distilling rutin under reduced pressure using a solvent having a boiling point of 100 ° C. or higher is 150 to 220 obtained by distilling rutin under reduced pressure at a vacuum of 1333 to 5332 Pa using a solvent having a boiling point of 100 ° C. or higher. Item 3. The fried egg according to Item 2, which is a fraction having a boiling point of ° C.
Item 4. The fried egg according to Item 2 or 3, wherein the solvent having a boiling point of 100 ° C. or higher is glycerin, propylene glycol, or edible fat.
Item 5. An egg roast characterized by adding 0.005 to 0.1% by mass of a component obtained by distilling rutin under reduced pressure using a solvent having a boiling point of 100 ° C. or higher and 0.5 to 5% by mass of glycine.

A component obtained by subjecting rutin used in the present invention to vacuum distillation using a solvent having a boiling point of 100 ° C. or higher can be prepared using a patent application filed by the present applicant (Japanese Patent Laid-Open No. 03-106372). More specifically, take out rutin (quercetin-3-rutinoside) contained in Enju or buckwheat, or use commercially available rutin, for example, at least one solvent having a boiling point of 100 ° C. or higher such as glycerin or propylene glycol. By using and vacuum distillation at a degree of vacuum of about 1333 to 5332 Pa (10 to 40 mmHg), a slightly fragrant light yellow active ingredient having a boiling point range of 150 to 220 ° C. is obtained.

The reduced-pressure distillation used in the present invention refers to distillation performed under reduced pressure, and can be distilled at a relatively low temperature because the boiling point is lowered. This is suitable for substances having a high boiling point or substances that react with heat.

Examples of the solvent used for distillation in the present invention include those having a boiling point of 100 ° C. or higher, and glycerin, propylene glycol, or edible fats and oils can be used. Examples of edible oils and fats include soybean oil, corn oil, rice bran oil, safflower oil, rapeseed oil, sesame oil, palm oil, beef tallow, pork fat, fish oil and the like.

The use form of the component obtained by distilling the rutin thus obtained under reduced pressure using a solvent having a boiling point of 100 ° C. or higher is not particularly limited, and it can be used as it is depending on the form of the food to be used. It can be formulated into any form and can be prepared as appropriate. For example, if it is used as a liquid preparation containing 30% ethanol and 30% glycerin, it can be easily and uniformly dispersed in egg products. Is possible.

The rutin used in preparing the component obtained by subjecting rutin used in the present invention to distillation under reduced pressure using a solvent having a boiling point of 100 ° C. or higher does not have to be highly purified rutin. Extracts of plants containing rutin such as buckwheat whole plants and partially purified products thereof, and flavonoids such as quercetin and glycosides thereof may also be used.

The amount of the component obtained by subjecting the rutin of the present invention to distillation under reduced pressure using a solvent having a boiling point of 100 ° C. or higher may be an amount that can suppress the glycine odor and improve the flavor. Although there is no particular limitation, for example, it is preferable to add 0.001 to 1% by mass with respect to the total amount of fried eggs, and more preferably 0.005 to 0.1% by mass.

The addition amount of glycine used in the present invention is not particularly limited as long as it can improve the longevity of the fried eggs, but is, for example, 0.5 to 5 mass%, preferably 1 to 3 mass% with respect to the total amount of fried eggs.

The fried egg that is the subject of the present invention is a dish that is baked by mixing soup stock, seasoning, ingredients, etc. with a melted egg, such as thick baked egg, thin baked egg, boiled roll, sea urchin roll, dashi roll roll, Akashi bakery, etc. is there. Western omelets, scrambled eggs, and Chinese food Fuyohai are also a type of fried egg.

By using a component obtained by distilling rutin under reduced pressure using a solvent having a boiling point of 100 ° C. or higher, and using glycine in an amount effective for improving shelf life, the shelf life of fried eggs is improved, It is possible to provide an omelet with an improved flavor without impairing the appearance, suppressing a glycine odor and the like and a discoloration phenomenon.

EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated, this invention is not limited to these Examples. Unless otherwise specified, “%” means “% by mass” and “parts” means “parts by mass”.

Example 1. Example of preparation of components obtained by distilling rutin under reduced pressure using a solvent having a boiling point of 100C or higher Concentrate the extract obtained by pulverizing Enju cocoons and soaking and extracting with hot water, and filter with water Washing was carried out, followed by drying to obtain crude purified rutin. Further, a purified product of rutin was prepared by recrystallizing the crude purified rutin using methanol. By adding 150 g of glycerin to 100 g of this purified rutin and mixing under reduced pressure distillation with a degree of vacuum of 2666 Pa, about 110 g of the present invention which is a slightly fragrant light yellow fraction having a boiling point range of 150 to 220 ° C. is obtained. It was. Next, the following experiment was conducted using this product of the present invention.

Example 2 Flavor improving effect of baked egg with added glycine Using the liquid rutin processed product composition 1 obtained in Example 1, glycine was added, but rolled eggs were prepared and the glycine odor suppression effect was examined.

To 86.5 parts of egg, add 0.5 parts of sun-like granule soup stock (manufactured by Saneigen FFI Co., Ltd.), 2.5 parts of soy sauce and 7.5 parts of water, and then add 3 parts of glycine. A uniform egg solution was prepared. After adding the material of each test section to this, the egg liquid was thawed so that it became uniform. Put the salad oil in a frying pan and heat well, then add about 1/3 of this egg liquid. When it hardens to some extent, roll it from the edge, add it to the back, add a small amount of egg liquid, and bake this repeatedly. Rolled eggs were prepared. Then, after standing at room temperature for 1 hour, the appearance was observed, and sensory evaluation was performed by 11 panelists on the odor of glycine and the overall flavor of the fried egg. Further, after leaving for 48 hours, sensory evaluation of the deteriorated odor was performed in the same manner. The results are shown in Table 1.

In addition, it examined using the following as a flavor improving agent to compare.
Enzyme-treated isoquercitrin (manufactured by Saneigen FFI Co., Ltd.)
Japanese bayberry extract (manufactured by Saneigen FFI Co., Ltd.)
Tea extract (Mitsui Norin)
Chlorogenic acid (Wako Pure Chemical Industries, Ltd.)
Vitamin C (DSM)

評価基準
外観 ：黄色 黄緑色 緑色
○ 〜 △ 〜 ×
グリシン臭 ：抑制 やや抑制 抑制効果なし
○ 〜 △ 〜 ×
風味評価 ：グリシン無添加を５点、グリシン３部添加品を1点とし、各風味改善剤添加時の卵焼きの総合的な風味についての点数評価の平均点を示した。
評価基準 ５：変化なし（グリシン無添加品と同程度）
４：僅かに変化している
３：少し変化している
２：かなり変化している
１：著しく変化している（グリシン３％添加品と同程度）
劣化臭 ：弱い やや強い 強い
○ 〜 △ 〜 ×

Evaluation criteria <br/> Appearance: Yellow Yellow green Green
○ ~ △ ~ ×
Glycine odor: Slightly suppressed No suppression effect
○ ~ △ ~ ×
Flavor evaluation: 5 points for no addition of glycine and 1 point for a product with 3 parts of glycine, and the average score of the score evaluation for the overall flavor of the fried egg when each flavor improver was added was shown.
Evaluation criteria 5: No change (same as glycine-free product)
4: Slightly changing
3: A little changed
2: It has changed considerably
1: Remarkably changed (same as 3% glycine addition product)
Deteriorated odor: weak, somewhat strong, strong
○ ~ △ ~ ×

From Table 1, the product of the present invention had almost no effect on the appearance of the rolled egg and maintained the original color. Further, the odor unique to glycine was well suppressed in proportion to the added concentration, and the influence on the preferred flavor inherent to the egg was small. Furthermore, it was confirmed that the product of the present invention also has an effect of suppressing a deterioration odor generated when left at room temperature.

On the other hand, each of the comparative materials 1 to 4 having the same flavonoid or polyphenol as rutin as the active ingredient is weaker than the product of the present invention, but some have an effect of suppressing glycine odor. However, the material itself reacted with the egg components and the appearance turned green. Furthermore, the tea extract (Comparative Product 3) felt the astringency of the material itself. In addition, ascorbic acid (Comparative Product 5), which is generally widely used as an antioxidant and the like, has almost no inhibitory effect on glycine odor.

In general, antioxidant materials such as flavonoids and polyphenols are known to have a deodorizing and masking effect, and some are actually commercialized and used for foods. However, as observed in this comparative example, these polyphenols, etc., in foods that contain a lot of metals such as eggs, can react with them to chelate and discolor the food, impairing the commercial value. There are many.

The product of the present invention is made from rutin, which is a kind of flavonoid, but effectively suppresses the glycine odor without impairing the appearance even when used in eggs containing a large amount of components such as metals. Furthermore, the deterioration smell of the egg which generate | occur | produces with time can also be suppressed. Moreover, the influence on the flavor was less than that of other materials, and it was considered preferable. From the above points, the product of the present invention can provide an omelet that is remarkably superior in terms of glycine odor, shape, and flavor without impairing the appearance and flavor of the food as compared with Comparative Examples 1-5.

By using a component obtained by distilling rutin under reduced pressure using a solvent having a boiling point of 100 ° C. or higher, and using glycine in an amount effective for improving shelf life, the shelf life of fried eggs is improved, It is possible to provide an omelet with an improved flavor without losing the appearance and suppressing the glycine odor and the greening phenomenon.

Claims (3)

A fried egg comprising a component obtained by distilling rutin under reduced pressure using a solvent having a boiling point of 100 ° C. or higher and glycine. A component obtained by distilling rutin under reduced pressure using a solvent having a boiling point of 100 ° C. or higher is 150 to 220 obtained by distilling rutin under reduced pressure at a vacuum of 1333 to 5332 Pa using a solvent having a boiling point of 100 ° C. or higher. The fried egg according to claim 1, which is a fraction having a boiling point of ° C. An egg roast characterized by adding 0.005 to 0.1% by mass of a component obtained by distilling rutin under reduced pressure using a solvent having a boiling point of 100 ° C. or higher and 0.5 to 5% by mass of glycine.