JP2015023862A - Manufacturing method of flavored egg and flavored egg - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method of a flavored egg capable, by flavoring a chicken egg, not only of neutralizing gaminess unique to chicken eggs but also of bestowing, onto the chicken egg, a novel added value of flavor; and a flavored egg.SOLUTION: In the provided fundamental manufacturing method of a flavored egg B, a chicken egg A is retained within an atmosphere of a flavoring substance α over a specified period so as to adhere, to the chicken egg A, the flavor of the flavoring substance α. The chicken egg A, furthermore, is retained, together with the flavoring substance α, within a hermetically sealed region, and cold air is circulated within the hermetically sealed region. The chicken egg A and flavoring substance α, furthermore, are retained within a temperature range of 1°C to 20°C, and the chicken egg A and flavoring substance α are retained therein for 24 hours to 120 hours so as to adhere, to the chicken egg A, the flavor emitted from the flavoring substance α based on the breathing function of the chicken egg A.

Description

  The present invention relates to a method for producing a scented egg and a scented egg for imparting a new added value of scent to a chicken egg while eliminating the raw odor characteristic of the chicken egg by attaching the scent to the chicken egg.

  Eggs are said to be completely nutritious because of their well-balanced nutrition, and are one of the most popular foods of Japanese soul food. Raw (egg over rice, sukiyaki pickled eggs) (Fried eggs, fried eggs, etc.), boiled (boiled eggs, poached eggs, hot spring eggs, etc.), fried (scrambled eggs, etc.), bound (eggamadon, oyakodon, etc.), wrapped (eg, omelet rice), etc. As a raw material, etc., it is eaten for many purposes on a daily basis in spring, summer, autumn and winter. Above all, egg-grilled rice, which is a raw egg over warm rice, is popular as the simplest egg dish. For this reason, recently, egg-grilled rice specialty stores have been opened, and seasonings exclusively for egg-grilled rice have been released and are gaining popularity, and are also known as “TKK (Tamago Kake Gohan)” Has been noticed.

  In this way, although many people prefer chicken eggs, there are many people who are not good at chicken eggs, especially raw eggs. Many of the reasons are often attributed to the “fresh smell (egg smell)” unique to chicken eggs, particularly the fresh smell of egg white, rather than the taste of the eggs themselves. The smell of chicken eggs is often attributed to feed, and it is known that when animal feed is given, the raw odor becomes stronger, and when plant feed is given, the raw odor can be reduced. It has been. However, no matter how the plant feed is fed, the “raw smell” (egg smell) peculiar to eggs cannot be erased.

  Therefore, as a means to increase the added value of eggs by actively scenting instead of erasing the scent of eggs, a means of mixing an oily flavor essence dissolved in an organic solvent into the feed is provided (patent) Reference 1).

Japanese Patent Laid-Open No. 6-253749

  However, the means for mixing flavor essence in the feed shown in Patent Document 1 is not only due to the feed, but also because of the odor of the feed and the flavor essence mixed, and is also affected by individual differences in chickens. For this reason, it is difficult to artificially control the fragrance, and the intended fragrance cannot be stably performed. For this reason, the scent of the obtained eggs is varied, and it is difficult to supply the scent with a constant quality.

  For those who are not good at chicken eggs, especially raw eggs, it is indispensable to resolve the “raw smell” (egg smell) peculiar to chicken eggs in order to taste the original taste of eggs such as rice with eggs. Although it is a problem, at present, chickens are eggs for all consumers, producers, and sellers, and it is natural that there is a “smelling odor (egg smell)”. is there.

  The demands of customers surrounding eggs are diversifying with the times, and the demand is for consumers who want cheaper eggs, those who want eggs that are safe and quality, even if the price is high, and the demand to specify a brand. There are various people. In addition, egg producers and sellers strive to produce delicious and safe eggs every day under strict hygiene standards, but supply them stably in the distribution process, regardless of small volume production. With the production volume of eggs that can be produced, with the exception of some branded eggs, they are currently struggling to differentiate themselves from those of other companies. In addition, even for branded eggs, it is difficult to communicate the added value and differences to consumers, so there is a demand for the development of eggs with added values that are easier for consumers to understand.

  Therefore, the present invention solves the problems of the above-described conventional eggs, eliminates the raw odor unique to eggs, and stably imparts a new added value of scent to eggs as intended. It is an object to provide a method for producing a scented egg and a scented egg.

  In order to achieve the object, the present invention basically provides a method for producing a scented egg in which the scent of the flavoring substance is attached to the chicken egg by holding it in the atmosphere of the flavoring substance for a predetermined time. And a chicken egg is hold | maintained with a fragrance | flavor substance in the sealed area | region, and cold air is circulated in the sealed area | region. In addition, chicken eggs and flavoring substances are kept in a temperature range of 1 ° C. to 20 ° C., chicken eggs and flavoring substances are kept for 24 hours to 120 hours, and the scent that the flavoring substances diverge is given to chicken eggs by the respiration of chicken eggs. Perfumed.

  Citrus is used as a flavoring material, and citrus peel is used as a flavoring material. By crushing the skin, the oil vesicles are destroyed and the essential oil is emitted. In addition, as the citrus fruits, one or more selected from citrus citrus fruits, lemon, Naoshichi, lime, sudachi, Daidai, kabosu, seeker, citron, and bushcan.

  Furthermore, as a flavoring substance, one or more selected from fruits, flowers, herbs, tea leaves and other natural products are used, as a flavoring substance, a natural flavor or a synthetic flavor is used, and as an egg, after egg laying, Use eggs that have been dried and sterilized.

  And the scented egg manufactured with the said any manufacturing method is provided. This scented egg has a scent attached to the egg white, and the scent attached to the egg white is emitted to the outside through the pores of the eggshell. The characteristic odor of chicken eggs is alleviated or removed, and the scent remains even after cooking.

  According to the present invention described above, a scent of a flavoring substance can be attached to chicken eggs, particularly egg white, through the pores of the eggshell, and a hen egg having a custom-made scent can be provided. This scent masks the “raw smell” (egg smell) peculiar to chicken eggs, and can solve the problem of “raw smell (egg smell)” that chicken eggs cannot avoid. Although this scent is mainly attached to the egg white, not only the state of the whole egg (egg white + egg yolk) taken out by breaking the eggshell, but also the state of the eggshell before breaking is released to the outside through the pores of the eggshell. It can be detected by the sense of smell. Also, the scent is attached to the eggshell itself so that it can be sensed by human sense of smell. On the other hand, the egg yolk did not have a scent perceivable by human olfaction.

  According to the present invention, since the scent of chicken eggs can be designed arbitrarily, it is possible to give the added value of a custom-made scent to eggs. Especially when used for egg rice that has been attracting attention recently, it can provide a new enjoyment of enjoying the scent of chicken eggs, and enjoy the original taste of chicken eggs that was not realized in terms of raw odor It is possible to realize a new way of eating eggs that could not be realized until now, such as salted egg over rice.

  Moreover, since the scent is placed in the same atmosphere after the egg laying and the flavoring substance is placed in the same atmosphere, the individual difference between the feed and the chicken as in the means shown in Patent Document 1 in which flavor essence is mixed in the feed It is possible to produce a scented egg with a stable quality and quantity that can be stably supplied to the distribution process without being affected by the scent, without changing the scent or causing variations.

  For example, when the perfume of citrus citrus fruits is used as the scent, the fresh scent of coconut radiates in the state of the egg shell, in the state of the whole egg broken, or in the raw state It is possible to diverge even after cooking. In addition to citrus fruits, flavoring substances that emit fragrance can be fruits, flowers, herbs, tea leaves and other natural products, or natural or synthetic fragrances. It is possible to adhere to. Moreover, this scent lasts for at least two weeks after shipment, which is the shelf life of the eggs. Therefore, it is possible to provide a chicken egg having a novel added value of a custom-made scent.

Process explanatory drawing of the manufacturing method of the scented egg concerning this invention. Qualitative analysis graph of the peel of coconut. The qualitative analysis graph of the whole egg of the scented egg concerning this invention. The qualitative analysis graph of the whole egg of the scented egg concerning this invention. The qualitative analysis graph of the whole egg of the scented egg concerning this invention. The qualitative analysis graph of the whole egg of the scented egg concerning this invention. The qualitative analysis graph of the whole egg of the scented egg concerning this invention. The qualitative analysis graph of the whole egg of the scented egg concerning this invention. The qualitative analysis graph of the egg white of the scented egg concerning this invention. The qualitative analysis graph of the egg white of the scented egg concerning this invention. The qualitative analysis graph of the egg white of the scented egg concerning this invention. The qualitative analysis graph of the egg white of the scented egg concerning this invention. The qualitative analysis graph of the egg white of the scented egg concerning this invention. The qualitative analysis graph of the egg white of the scented egg concerning this invention. Qualitative analysis graph of specimen 2 (egg white of scented egg according to the present invention). Qualitative analysis graph of specimen 1 (conventional egg white of chicken egg). Qualitative analysis graph of whole eggs of conventional chicken eggs. Qualitative analysis graph of egg white of conventional chicken eggs.

  Hereinafter, a method for producing a scented egg and a scented egg according to the present invention will be described with reference to the drawings. In order to achieve the above object, the present invention is based on the basic means of attaching the scent of the flavoring substance to the chicken egg by keeping the egg in the atmosphere of the flavoring substance for a predetermined time.

  FIG. 1 is a process explanatory diagram of a method for producing a scented egg according to the present invention. Eggs are laid on the poultry farm in step 1, pre-inspection is performed by visual inspection in step 2 to remove dirty eggs, broken eggs, soft eggs, etc., and sterilized using hypochlorous acid water in step 3, Wash the eggs with warm water in step 4 and dry in step 5. Next, in step 6, visual inspection is performed again to remove dirty eggs, broken eggs, etc., sterilization is performed using an ultraviolet sterilizer in step 7, and abnormal egg detection device is used in step 8. The abnormal egg is removed to complete the preparation for shipment, and chicken egg A as a raw material to be scented is obtained in step 9. Previously, the eggs A obtained in Step 9 were shipped on a package.

  As long as the egg A has the ability to eat raw food, there are no other restrictions, but it is desirable to use a fresh egg before shipment that has been prepared for shipment in the chicken farm shown in Steps 1 to 8 above. In this embodiment, hen egg A that has been prepared for shipment within 24 hours after laying eggs was used. In addition, the chicken that lays eggs A may be caged or free-range. Furthermore, eggs having raw food aptitude other than chicken eggs, such as salmon and duck eggs, can be produced into scented eggs by the same production method as chicken eggs.

  Next, step 10 of scenting egg A will be described. In Step 10, the scented egg B shown in Step 11 is manufactured by attaching the scent of the flavoring substance α to the chicken egg A by holding the chicken egg A in the atmosphere of the flavoring substance α for a predetermined time. Egg white of hen egg A, which is a fresh hen egg ready for shipment within 24 hours after laying eggs, contains a large amount of carbon dioxide gas, and this carbon dioxide gas is clouded in a light white color. This carbon dioxide gas is excreted through 7,000 to 17,000 pores existing in the porous eggshell of chicken egg A, and air is taken in through the pores. That is, the egg A performs a breathing action by exchanging carbon dioxide generated inside through the pores and exchanging gas to take in air. Therefore, when the egg A is held in the atmosphere of the flavoring substance α, the air containing the flavoring ingredient of the flavoring substance α enters from the pores into the inside due to the respiration of the egg A, and the egg A, especially The egg white of chicken egg A is scented, and in step 11 scented egg B can be obtained.

  It is appropriate that the egg A and the flavoring substance α are kept for 24 hours to 120 hours by circulating cold air in a sealed region at a temperature of 1 ° C. to 20 ° C., preferably 1 ° C. to 10 ° C. . If the temperature exceeds 20 ° C, the quality of chicken egg A will be adversely affected due to the relationship with the number of Salmonella bacteria. On the other hand, since egg A contains water, if it falls below 0 ° C, the water in egg A will begin to freeze. This is because the eggshell may break. Moreover, if it becomes below -2 degreeC, the egg A will freeze. Therefore, it is preferable to use a refrigerator or a warehouse capable of setting the temperature. Since the egg A is breathing, it is possible to attach a scent only by placing it in the atmosphere of the flavoring substance α, but the effect can be enhanced by circulating cold air.

  If the egg A is kept in the atmosphere of the flavoring substance α for 24 hours, the scent of the flavoring substance α adheres mainly to the egg white of the chicken egg A due to the respiratory action through the pores of the eggshell. Moreover, the scent of the flavoring substance α can be attached to the eggshell to such an extent that it can be sensed by human olfaction. By extending the holding time thereafter, the amount of scent attached to the egg A increases with time, and the concentration of the scent can be increased. However, if it is maintained for 120 hours, sufficient scent will adhere to the egg A. It is appropriate to limit the time to 120 hours in consideration of the shipment and the shelf life.

  The flavoring substance α is not particularly limited as long as it is a substance that easily generates a fragrance. From the viewpoint of adding added value to the egg A, for example, citrus fruits, especially coconut, lemon, Naoshichi, lime, sudachi, Daidai It is suitable to use a substance obtained by drying the peel of perfumed citrus fruits such as Kavos, Shikuwasa. In the present embodiment, citrus fruits, specifically, dried cocoon peels are pulverized into granules using a pulverizer to destroy the oil vesicles contained in the coconut peels, thereby releasing the essential oil.

  In addition, as the flavoring substance α, one or more selected from fruits, flowers, herbs, tea leaves and other natural products can be used. For example, if a rose flower is used, a scented egg B with a scent of rose can be obtained, and if a herb is used, a scented egg B with a refreshing and relaxing scent of the herb can be obtained. it can. In addition, various seasonings such as soy sauce, miso, honey, mayonnaise, various spices such as pepper, yam, chili, curry powder, various alcoholic beverages such as sake, shochu, whiskey, and scented scents etc. Can be used as

  Furthermore, as the flavoring substance α, not only natural products but also natural fragrances produced from natural products, or artificially synthesized synthetic fragrances can be used. Therefore, according to the added value to provide, the scented egg B which has the tailor-made fragrance designed arbitrarily can be provided.

  The scented egg B to which the scent of the flavoring substance α is attached mainly by the breathing action of the chicken egg A is mainly attached to the egg white, and senses the scent from the outside of the eggshell before breaking through the pores of the eggshell. be able to. On the other hand, the egg yolk does not have a scent that can be detected by human sense of smell. Furthermore, when the scented egg B is broken during edible use, the egg white touches the outside air and creates a richer scent. Although the scent does not easily adhere to the egg yolk, the scent of the flavoring substance α can be detected by human olfaction from the whole egg mixed with the egg white. Furthermore, the scent of the flavoring substance α can be sensed by human olfaction even with egg white alone or after cooking the whole egg. In addition, the eggshell itself from which the egg white and egg yolk were extracted also had a fragrance attached to the extent that it could be sensed by human olfaction. The scent of the flavoring substance α could not be detected from egg yolk alone. From this, it is considered that the scent of the flavoring substance α is mainly attached to the egg white.

  It has been confirmed that the scent of the scented egg B sufficiently retains the scent for two weeks after shipment, which is the expiration date of the chicken egg. And, by the scent of the flavoring substance α attached to the scented egg B, the “raw smell” (egg smell) peculiar to chicken eggs can be masked, and can be reduced or removed.

  The scented egg B manufactured through the above process is packaged in predetermined numbers in step 12 in the same manner as in the normal shipment of chicken eggs, shipped in step 13, and supplied to the distribution process.

First, 60 eggs A shown in Step 9 were prepared in which the processing of Step 1 to Step 8 was completed within 24 hours after egg laying. 30 eggs (6 rows x 5 rows) are stored in two trays each having an open top, and the two trays are stacked in two stages with a gap between each other, and the upper part of the storage box having a capacity of 2 m ³ Stowed. Next, as a flavoring substance α, 1 kg of eggplant peel obtained by slicing the residue after squeezing fruit juice and dried with warm air is pulverized into granules using a grinder. After the oil vesicles were destroyed and the essential oil was allowed to diverge, it was stored in the lower part of the storage. Then, the storage is sealed, the temperature in the storage is kept at around 10 ° C., and the cold air of around 10 ° C. is circulated in the storage for 24 hours, and then the scent of eggplant as the flavoring substance α The scented egg B to which was attached was produced. The inside of the storage was filled with the scent of Choshi in about 2 hours.

  A scented egg B was produced by performing the same treatment as in Example 1 except that the holding time in the storage was 72 hours.

  A scented egg B was produced by performing the same treatment as in Example 1 except that the holding time in the storage was 120 hours.

  In order to confirm that the scent of eggplant as the flavoring substance α is attached to the scented egg B according to Examples 1 to 3, the following experiment was commissioned to the Kochi Industrial Technology Center. . First, 0.1 g of coconut peel as a flavoring substance α was measured with a head space gas chromatograph mass spectrometer. The result is shown in FIG. There are various components in the aroma component of coconut. In this experiment, coconut is contained based on the presence or absence of limonene, which is one of the representative substances that are contained in many citrus peels, including coconut. It was based on whether or not the scent was attached to the scented egg B. As shown in FIG. 2, a limonene peak was detected in the peel of the palm.

  On the other hand, FIG. 17 shows the total egg 0.15 g of the conventional egg A before flavoring the eggplant scent, and FIG. 18 shows the egg white 0.15 g of the conventional egg A before flavoring the eggplant scent. It is the qualitative analysis graph analyzed using the gas chromatograph on the same conditions as the peel of the obtained eggplant. As shown in FIGS. 17 and 18, no limonene peak was detected. Note that the whole egg is a mixture of egg white and egg yolk extracted by breaking the eggshell. The results are shown in Table 1.

  The gas chromatograph was used on the same day as the above-described cocoon skin for 0.15 g of whole egg and 0.15 g of egg white of the scented egg B according to Examples 1 to 3 on the day when the flavoring process shown in Step 10 was completed. The qualitative analysis graphs analyzed are shown in FIGS. 3 to 5 (whole egg) and FIGS. 9 to 11 (egg white). As shown in FIG. 3 to FIG. 5 and FIG. 9 to FIG. 11, the peak of limonene is detected in any graph, and the flavoring process shown in Step 10 is applied to all eggs and egg whites of Examples 1 to 3. By performing, it can be seen that the scent of the cocoon is attached and the scent of the cocoon is emitted. As shown in Example 1, if the holding time with the cocoon pericarp as the flavoring substance α is 24 hours, the scent of coconut can be sufficiently attached to the chicken egg A. Then, as the holding time becomes longer as 72 hours and 120 hours, the amount of attached fragrance increases, and it can be seen that if the holding time is maintained for 120 hours, sufficient scent of eggplant is attached to the egg A.

 In addition to the above experiments, in order to obtain detailed data on the state of attachment of the scent of eggplant as the flavoring substance α in the scented egg B, “Japan Certification Service Co., Ltd. (Tozuki Tsuzuki, Yokohama, Kanagawa Prefecture) 4) 5-17, Higashizaki Higashi-ku: http://www.pure-foods.co.jp/) The inspection contents are as follows. Sample 1 is the egg white, sample 2 is the egg white of the scented egg B according to Example 2, sample 10 g each of sample 1 and sample 2 in a sample bottle, and after 3 hours of adsorption treatment at room temperature, GC with a heat desorption device / MS (Gas Chromatograph Mass Spectrometer) was used to analyze the adsorbed odor components, and the odor components were analyzed automatically using the standard mass spectrum registered in advance in the GC / MS used in this test. It was.

  The following inspection results were reported from Japan Authentication Service Co., Ltd. as report number: N060924 dated June 4, 2013. FIG. 15 is a qualitative analysis graph of specimen 2 (egg white of a scented egg according to the present invention), and FIG. 16 is a qualitative analysis graph of specimen 1 (conventional egg white of chicken egg), and analysis of these graphs and GC / MS analysis thereof. Along with Table 2 showing the results, the following findings were stated. As shown in the findings, it became clear that the scent of eggplant is attached to the specimen 2, that is, the scented egg B.

"Observations of Japan Authentication Service Co., Ltd."
“In this test, from sample 2, 1-butanol, myrcene, pinene, limonene, γ-terpinene, o-cymene, 3-carene, p-simenene, linalool, caproic acid, heptanoic acid are not recognized in sample 1. , Octanoic acid and nonanoic acid were presumably detected, and in any of the specimens 1 and 2, geraniol, nerol, linalyl acetate, decanal, nootkaton, citral, bergapten No odor component was found. "

  The odor components specifically detected from the specimen 2 are classified into terpenes or aliphatic carboxylic acids as shown in Table 3. The outline of the odor component specifically detected from the specimen 2 is as shown in Table 4.

  Next, in order to confirm the continuity of the fragrance, 0.15 g of whole egg and 0.15 g of egg white of the scented egg B according to Examples 1 to 3 after two weeks have passed after the completion of the scenting step shown in Step 10 respectively. FIG. 6 to FIG. 8 (whole egg) and FIG. 12 to FIG. 14 (egg white) show the qualitative analysis graphs analyzed using a gas chromatograph under the same conditions as the peels of the dried coconuts. As shown in FIG. 6 to FIG. 8 and FIG. 12 to FIG. 14, the peak of limonene is detected in any graph, and the flavoring process shown in Step 10 is applied to all eggs and egg whites of Examples 1 to 3. By doing so, it can be seen that the scent radiates continuously for two weeks after the shipment, which is the shelf life of the eggs.

  In the whole egg shown in FIGS. 3 to 8 and the egg white shown in FIGS. 9 to 14, it can be seen that the egg white has a larger amount of limonene attached, so that the scent of eggplant is mainly attached to the egg white. In addition, when only the eggshell after taking out the whole egg from the scented egg B concerning Example 1- Example 3 was analyzed using the gas chromatograph, the peak of limonene was not detected. Therefore, when the scent of only the eggshells of the scented eggs B according to Examples 1 to 3 on the day when the scenting process shown in Step 10 was completed and two weeks passed was smelled by human olfaction, the refreshing scent of eggplant I was able to detect it. Therefore, the peak of limonene was not detected by gas chromatography, but it was found that the scent of eggplant was also attached to the eggshell by human olfaction.

  Further, before breaking the eggshell to remove the whole egg from Example 1 to Example 3, the scent according to Examples 1 to 3 on the day when the flavoring process shown in Step 10 was completed and the day after two weeks had passed. When the scent of the egg B was smelled by the human sense of smell in the eggshell, the refreshing scent of the eggplant was detected more strongly than the scent of the eggshell alone. This is considered that the scent attached to the egg white as well as the scent of the eggplant attached to the eggshell can be detected from the outside through the pores of the eggshell. Therefore, the scent of eggplant can be detected from the scented egg B by the scent attached to the egg white, regardless of whether the scent is attached to the eggshell, even before the eggshell is broken, that is, in the distribution stage or before cooking. . These results are summarized in Table 5.

  Next, in order to confirm whether or not the scented egg according to the present invention is recognized by the customer as a new hen egg that gives the chicken egg a new added value as a scent while eliminating the raw odor characteristic of the hen egg by the scent. A sensory test was performed. In the sensory test, the egg whites and whole eggs of the scented egg B of Example 2 and the conventional scented scented eggplant on the day when the scented process shown in step 10 for scenting the scented eggplant was completed. Egg white of chicken egg A and whole egg were used as samples. The test method was a food prototype room at Kochi Prefectural Industrial Technology Center, giving two types of samples to 38 adult men and women (10 men and 28 women) randomly selected. It was carried out by the “two-point preference test method” to be selected. The results are shown in Tables 6 and 7.

  In the case of 38 panelists, the numerical value having a 5% significant difference is 26 as shown in Table 8. Therefore, in Tables 6 and 7, items for which the scented egg B obtained a value of 26 or more were marked with ○ as having a significant difference.

  As for egg white, as shown in Table 6, in the scented egg B, most panelists can feel the citrus scent resulting from the eggplant, and the odor of the citrus fruit can eliminate the raw odor unique to chicken eggs. It is judged that it does not feel the raw odor compared with the conventional egg A. The numerical values 34 and 36 of these two items greatly exceed 26 which can be determined to have a 5% significant difference. As a result, the scented egg B has gained support with a large difference of 31: 7 compared to the hen's egg A overall, and the scented egg B has the new added value of scent as intended. Can be judged.

  For all eggs, as shown in Table 7, in the scented egg B, most panelists feel the citrus scent attributed to the eggplant, but the raw odor unique to chicken eggs is a numerical value with a significant difference of 5%. It was 23, which was slightly less than 26. Nevertheless, the odor of cigarettes can eliminate the raw odor characteristic of chicken eggs, and panelists who judge that they do not feel the raw odor compared to the conventional egg A are overwhelmingly large. As a result, the scented egg B has gained support with a large difference of 24:13 compared to the hen's egg A overall, and the scented egg B has a new added value of scent as intended. Can be judged.

  According to the present invention, since the scent of chicken eggs can be designed arbitrarily, it is possible to give the added value of a custom-made scent to eggs. Especially when used for egg rice that has been attracting attention recently, it can provide a new enjoyment of enjoying the scent of chicken eggs, and enjoy the original taste of chicken eggs that was not realized in terms of raw odor It is possible to realize a new way of eating eggs that could not be realized until now, such as salted egg over rice.

  Moreover, since the scent is placed in the same atmosphere after the egg laying and the flavoring substance is placed in the same atmosphere, the individual difference between the feed and the chicken as in the means shown in Patent Document 1 in which flavor essence is mixed in the feed It is possible to produce a scented egg with a stable quality and quantity that can be stably supplied to the distribution process without being affected by the scent, without changing the scent or causing variations.

  For example, when the perfume of citrus citrus fruits is used as the scent, the fresh scent of coconut radiates in the state of the egg shell, in the state of the whole egg broken, or in the raw state It is possible to diverge even after cooking. In addition to citrus fruits, flavoring substances that emit fragrance can be fruits, flowers, herbs, tea leaves and other natural products, or natural or synthetic fragrances. It is possible to adhere to. Moreover, this scent lasts for two weeks after shipment, which is the shelf life of eggs. Therefore, it is possible to provide a chicken egg having a novel added value of a custom-made scent.

A ... Chicken egg B ... Scented egg α ... Flavoring substance

Claims (18)

  A method for producing a scented egg, wherein the scent of the flavoring substance is attached to the chicken egg by holding the chicken egg in the atmosphere of the flavoring substance for a predetermined time.   The method for producing a scented egg according to claim 1, wherein the egg is held as a flavoring substance in a sealed region.   The method for producing a scented egg according to claim 2, wherein cold air is circulated in the sealed region.   The method for producing a scented egg according to claim 1, 2 or 3, wherein the chicken egg and the flavoring substance are maintained in a temperature range of 1 ° C to 20 ° C.   The method for producing a scented egg according to claim 1, 2, 3 or 4, wherein the egg and the flavoring substance are maintained for 24 to 120 hours.   The method for producing a scented egg according to claim 1, 2, 3, 4 or 5, wherein the scent of the flavoring substance is diffused by the respiration of the hen egg.   The method for producing a scented egg according to claim 1, 2, 3, 4, 5, or 6, wherein citrus fruits are used as a flavoring substance.   The method for producing a scented egg according to claim 1, 2, 3, 4, 5 or 6, wherein a citrus peel is used as a flavoring substance, and the essential oil is emitted by breaking the oil vesicle by pulverizing the peel. .   The method for producing a scented egg according to claim 7 or 8, wherein the citrus fruit is one or more selected from citrus citrus fruit, lemon, straight seven, lime, sudachi, daidai, kabosu, shikwasa, citron, and bushcan.   The method for producing a scented egg according to claim 1, 2, 3, 4, 5 or 6, wherein one or more selected from fruits, flowers, herbs, tea leaves and other natural products are used as a flavoring substance.   The method for producing a scented egg according to claim 1, 2, 3, 4, 5 or 6, wherein a natural fragrance or a synthetic fragrance is used as a flavoring substance.   The method for producing a scented egg according to claim 1, 2, 3, 4, 5, 6, 7, 8, 9, 10 or 11, wherein the egg is subjected to egg washing, drying, and sterilization after egg laying. .   A scented egg produced by the production method according to claim 1.   The scented egg according to claim 13, wherein the scent is attached to the egg white.   The scented egg according to claim 14, wherein the scent attached to the egg white diverges outside through the pores of the eggshell.   16. A scented egg according to claim 13, 14 or 15, which emits a scent at least for two weeks after shipment, which is the best-before period of chicken eggs.   The scented egg according to claim 13, 14, 15, or 16, wherein the scent is reduced or removed by the scent.   The scented egg according to claim 13, 14, 15, 16 or 17, wherein the scent remains even after cooking.

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