JP2015073493A - Egg spread - Google Patents
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- JP2015073493A JP2015073493A JP2013212504A JP2013212504A JP2015073493A JP 2015073493 A JP2015073493 A JP 2015073493A JP 2013212504 A JP2013212504 A JP 2013212504A JP 2013212504 A JP2013212504 A JP 2013212504A JP 2015073493 A JP2015073493 A JP 2015073493A
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Abstract
Description
本発明は、茹卵特有の風味に優れた卵スプレッドに関する。 The present invention relates to an egg spread excellent in flavor unique to incubation.
卵スプレッド、タルタルソース等の卵スプレッドは、カットした茹卵とマヨネーズ等の酸性調味料を混合して得られる食品であり、茹卵特有の風味と酸味が調和して人気があり需要が高い。 Egg spreads such as egg spreads and tartar sauce are foods obtained by mixing cut eggs and acidic seasonings such as mayonnaise, and are popular and highly demanding in harmony with the flavor and acidity peculiar to eggs.
より濃厚な風味を嗜好する消費者に応えるため、工業的に製造される卵スプレッドでは、酸味を抑え、より茹卵の風味を高めることが必要となっている。消費者が求める茹卵の風味は特に茹卵の卵黄特有の甘い風味とコク味である。
しかし、卵の配合量を高めることで解決を図ると、価格が上がってしまい、食感等の物性が本来のものと異なってしまう。
In order to respond to consumers who prefer a richer flavor, industrially produced egg spreads need to reduce acidity and enhance the flavor of eggs. The flavor of eggs that consumers demand is especially the sweet flavor and richness that are characteristic of egg yolks.
However, if the solution is increased by increasing the amount of egg, the price will increase and the physical properties such as texture will be different from the original one.
卵の配合量を高めることなく卵風味を高める方法として、シュクラロースを卵配合食品に配合する方法が特許文献１で提案されているが、卵スプレッドでは卵風味の向上がみられなかった。
また、割卵したホール生卵を加熱処理して製した加熱凝固卵を用い、該加熱凝固卵の品温５０℃以上の截断物と、酸性水中油型乳化状調味料とを混合処理した後、混合処理を開始してから６０分以内に品温を３０℃以下とするタマゴサラダの製造方法が特許文献２で提案されている。
この方法によりある程度の卵風味の向上がみられたが、更なる卵風味向上が望まれている。また、製造から消費者が喫食するまでの数日の間、茹卵風味を製造直後に近い状態に維持することが望まれている。
As a method for enhancing egg flavor without increasing the amount of eggs, Patent Literature 1 proposes a method of blending sucralose into an egg blended food, but egg spread has not been improved in egg spread.
In addition, after using a heat-coagulated egg produced by heat-treating the cracked whole raw egg, the cut product of the heat-coagulated egg having a product temperature of 50 ° C. or higher and an acidic oil-in-water emulsified seasoning are mixed and processed. Patent Document 2 proposes an egg salad manufacturing method in which the product temperature is 30 ° C. or less within 60 minutes after the start of the mixing process.
Although this method has improved egg flavor to some extent, further improvement in egg flavor is desired. Moreover, it is desired to maintain the egg flavor in a state close to that immediately after the production for several days from the production until the consumer eats.
そこで、本発明の目的は、卵の配合量を高めずとも、茹卵風味に優れ、数日経過後も風味に優れた卵スプレッドを提供するものである。
特に、茹卵の卵黄特有の甘い風味とコク味に優れた卵スプレッドを提供するものである。
Therefore, an object of the present invention is to provide an egg spread that has excellent egg flavor and does not increase the blending amount of eggs, and has excellent flavor even after several days.
In particular, the present invention provides an egg spread excellent in sweet taste and richness peculiar to egg yolks.
本発明者等は、上記問題を解決すべく鋭意研究を重ねた結果、米酢及び／又は果実を、原料の一部又は全部とする醸造酢と、クリーム及び／又はバターとを含有するならば、意外にも、茹卵風味に優れた卵スプレッドが得られることを見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above problems, the inventors of the present invention contain rice vinegar and / or fruit brewed vinegar that is a part or all of the raw material and cream and / or butter. Surprisingly, it was found that an egg spread excellent in the egg flavor was obtained, and the present invention was completed.
すなわち本発明は、
（１）米及び／又は果実を、原料の一部又は全部とする醸造酢と、
クリーム及び／又はバターとを含有する卵スプレッド、
（２）（１）記載の卵スプレッドにおいて、
前記米及び／又は果実を、原料の一部又は全部とする醸造酢を０．１％以上、５．５％以下含有する卵スプレッド、
（３）（１）又は（２）記載の卵スプレッドにおいて、
クリーム及び／又はバターを固形分換算で０．０１％以上、５％以下含有する卵スプレッド、
である。
That is, the present invention
(1) brewed vinegar with rice and / or fruit as part or all of the raw material;
An egg spread containing cream and / or butter,
(2) In the egg spread described in (1),
Egg spread containing 0.1% or more and 5.5% or less of brewed vinegar containing the rice and / or fruit as part or all of the raw material,
(3) In the egg spread according to (1) or (2),
An egg spread containing 0.01% or more and 5% or less of cream and / or butter in terms of solid content,
It is.
本発明によれば、茹卵風味に優れた卵スプレッドを提供できる。特に、茹卵の卵黄特有の甘い風味とコク味に優れた卵スプレッドを提供できる。
これにより、卵スプレッドやタルタルソース等の卵スプレッド市場の更なる需要拡大が期待される。
ADVANTAGE OF THE INVENTION According to this invention, the egg spread excellent in the egg-bean flavor can be provided. In particular, it is possible to provide an egg spread excellent in sweet taste and richness peculiar to egg yolk.
This is expected to further expand demand in the egg spread market such as egg spread and tartar sauce.
以下、本発明の卵スプレッドを詳述する。なお、本発明において「％」は「質量％」、「部」は「質量部」を意味する。 Hereinafter, the egg spread of the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.
＜本発明の特徴＞
本発明は、米及び／又は果実を、原料の一部又は全部とする醸造酢と、クリーム及び／又はバターとを含有することにより、茹卵風味に優れた卵スプレッドを提供するものである。特に、茹卵の卵黄特有の甘い風味とコク味に優れた卵スプレッドを提供するものである。
<Features of the present invention>
This invention provides the egg spread excellent in the egg-flavored flavor by containing the brewing vinegar which makes rice and / or a fruit a part or all of a raw material, and cream and / or butter. In particular, the present invention provides an egg spread excellent in sweet taste and richness peculiar to egg yolks.
＜卵スプレッド＞
本発明の卵スプレッドは、茹卵等の加熱凝固卵の截断物とマヨネーズなどの酸性水中油型乳化状調味料とを混合した食品であり、サンドウィッチ等のフィリングとして用いられる卵スプレッドの他に、タルタルソースも含まれる。
このような本発明の卵スプレッドとしては、使用用途に特に制限はなく、例えば、食パン等に塗り広げて使用するスプレッド、サンドイッチ等のフィリング、コロッケ等の具、各種料理のトッピング等として各種用途に用いられているものが含まれる。また、前記加熱凝固卵の截断物に加えて、野菜等の截断物等を配合したものであってもよい。
<Egg spread>
The egg spread of the present invention is a food obtained by mixing a sliced product of a heat-coagulated egg such as an egg and an acidic oil-in-water emulsified seasoning such as mayonnaise. Source is also included.
Such an egg spread of the present invention is not particularly limited in usage, for example, spreads spread on bread, etc., fillings such as sandwiches, croquettes, etc., various dishes as toppings, etc. Includes what is being used. Moreover, in addition to the cut pieces of the heat-coagulated eggs, cut pieces such as vegetables may be blended.
＜米を原料とする醸造酢＞
本発明の卵スプレッドに用いる米を原料とする醸造酢は、米、玄米、又はそれらの加工品（糠、細米、粉米、破砕米など）等の米原料を、醸造酢１Ｌにつき２０ｇ以上使用する醸造酢である。
本発明では、上記醸造酢であれば、米以外に、小麦、大麦、コーン等の穀物原料を併用してもよいが、原料が全部米である醸造酢が、卵スプレッドの茹卵風味を良好にできるため、良い。
また、米の使用量が、醸造酢１Ｌにつき４０ｇ以上である米酢を用いるのが、卵スプレッドの茹卵風味が良好となるので、特に良い。
<Brewed vinegar made from rice>
The brewing vinegar made from rice used in the egg spread of the present invention is 20 g or more per 1 liter of brewing vinegar using rice raw materials such as rice, brown rice, or processed products thereof (rice cake, fine rice, flour rice, crushed rice, etc.). The brewing vinegar used.
In the present invention, as long as the brewed vinegar, in addition to rice, grain raw materials such as wheat, barley, corn and the like may be used in combination, but the brewed vinegar in which the raw material is entirely rice improves the egg flavor of the egg spread. Good because it can.
In addition, it is particularly good to use rice vinegar in which the amount of rice used is 40 g or more per liter of brewed vinegar, since the egg flavor of the egg spread becomes good.
＜果実を原料とする醸造酢＞
本発明で用いる果実を原料とする醸造酢は、果実原料の使用総量が醸造酢１Ｌにつき果実の搾汁として１５０ｇ以上である醸造酢であり、卵スプレッドの茹卵風味を良好なものにする観点から、果実原料の使用総量が、醸造酢１Ｌにつき果実の搾汁として３００ｇ以上の果実酢であればさらに良い。
代表的な果実酢としてブドウ酢、リンゴ酢等が挙げられるが、その他、パインアップル、うめ、レモン、グレープフルーツ、梨、ざくろ等の果実を原料としたものも挙げられる。
本発明において、卵スプレッドの茹卵風味を良好にするためには、特にブドウを原料の一部とする醸造酢を用いるとよく、さらにブドウを原料の全部としたブドウ酢を用いると特に良い。
<Brewed vinegar made from fruits>
The brewed vinegar made from the fruit used in the present invention is a brewed vinegar in which the total amount of the fruit material used is 150 g or more as a fruit juice per 1 liter of brewed vinegar, from the viewpoint of improving the egg flavor of the egg spread. It is even better if the total amount of the fruit raw material used is 300 g or more of fruit vinegar as a fruit juice per liter of brewed vinegar.
Representative fruit vinegars include grape vinegar, apple vinegar, and the like, but those made from fruits such as pineapple, ume, lemon, grapefruit, pear and pomegranate are also mentioned.
In the present invention, in order to improve the egg flavor of the egg spread, it is particularly preferable to use brewed vinegar that uses grapes as a part of the raw material, and it is particularly preferable to use grape vinegar that uses grapes as a whole.
＜米及び果実を、原料の一部又は全部とする醸造酢＞
本発明の卵スプレッドには、上記米を原料とした醸造酢又は果実を原料とした醸造酢のいずれかを用いるが、茹卵風味に優れる卵スプレッドを得る観点から、両方の醸造酢を併用して用いるのがよい。
また、米と果実を予め混合した原料を醸造した酢も用いることができる。
<Brewed vinegar with rice and fruits as part or all of the ingredients>
For the egg spread of the present invention, either brewed vinegar made from the above rice or brewed vinegar made from fruits is used, but from the viewpoint of obtaining an egg spread with excellent egg flavor, both brewed vinegars are used in combination. It is good to use.
Moreover, the vinegar which brewed the raw material which mixed rice and the fruit previously can also be used.
＜米及び／又は果実を、原料の一部又は全部とする醸造酢の合計含有量＞
本発明の卵スプレッドに用いる米及び／又は果実を、原料の一部又は全部とする醸造酢の合計含有量は、卵スプレッドの茹卵風味を良好なものにする観点から、０．１％以上、５．５％以下とすることができ、０．５％以上、２．５％以下とすることができる。
<Total content of brewed vinegar with rice and / or fruits as part or all of the raw material>
The total content of the brewed vinegar with rice and / or fruits used in the egg spread of the present invention as a part or all of the raw material is 0.1% or more from the viewpoint of improving the egg flavor of the egg spread, It can be set to 5.5% or less, and can be set to 0.5% or more and 2.5% or less.
＜卵スプレッドにおける果実を原料とする醸造酢と米を原料とする醸造酢との含有割合＞
米を原料とする醸造酢と果実を原料とする醸造酢との含有割合は、１：１〜１８：１（質量比）とすることができ、さらに３：１〜１５：１（質量比）とすることができる。
すなわち、果実を原料とする醸造酢よりも米を原料とする醸造酢の含有量が多くなるように調製すると良い。前記含有割合より米を原料とする醸造酢が多いと、米特有の香りが目立つ場合がある。一方、前記含有割合より、果実を原料とする醸造酢が多いと、果実特有の香りが目立つ場合がある。
<Content ratio of brewed vinegar made from fruits and brewed vinegar made from rice in egg spread>
The content ratio of the brewing vinegar made from rice and the brewing vinegar made from fruit can be 1: 1 to 18: 1 (mass ratio), and further 3: 1 to 15: 1 (mass ratio). It can be.
That is, it is good to prepare so that content of the brewing vinegar which uses rice as a raw material may increase rather than the brewing vinegar which uses fruit as a raw material. If there is more brewing vinegar made from rice than the content, the scent peculiar to rice may be noticeable. On the other hand, if there is more brewed vinegar made from fruits than the above-mentioned content, the fragrance peculiar to fruits may be conspicuous.
＜クリーム＞
本発明の卵スプレッドに用いるクリームは、乳等省令で定義されるクリーム、つまり、生乳、牛乳又は特別牛乳から乳脂肪分以外の成分を除去し、乳脂肪分が１８％以上にしたものである。
本発明においては、前記クリームに乳化剤や安定剤を使用した純乳脂乳主原（通称：純乳脂タイプ）、乳脂肪を主原料とし且つ乳脂肪の一部を植物性脂肪に置き換えた混合脂肪乳主原（通称：コンパウンドクリーム）等のクリーム加工品を用いてもよい。
なお、クリーム加工品は、卵スプレッドの茹卵風味を良好にする観点から、乳脂肪が全脂肪分の４０％以上占めるものであり、６０％以上、８０％以上、１００％であるとよい。
<Cream>
The cream used for the egg spread of the present invention is a cream defined by an ordinance of milk and the like, that is, a component other than milk fat is removed from raw milk, milk or special milk, and the milk fat content is 18% or more. .
In the present invention, pure milk fat main ingredient (common name: pure milk fat type) using emulsifiers and stabilizers in the cream, mixed fat milk using milk fat as a main ingredient and part of milk fat replaced with vegetable fat Cream processed products such as main ingredient (common name: compound cream) may be used.
In the processed cream product, milk fat occupies 40% or more of the total fat and 60% or more, 80% or more, and 100% from the viewpoint of improving the egg flavor of the egg spread.
＜バター＞
本発明の卵スプレッドに用いるバターは、乳等省令で定義されるバター、つまり、生乳、牛乳又は特別乳牛から得られた脂肪粒を練圧したもので、成分は乳脂肪分が８０％以上、水分１７％以下のものである。
本発明においては、前記バターを加塩したもの、乳化剤や安定剤を使用したもの、乳脂肪を主原料とし且つ乳脂肪の一部を植物性脂肪に置き換えたもの等のバター加工品を用いてもよい。
なお、バター加工品は、卵スプレッドの茹卵風味を良好にする観点から、乳脂肪が全脂肪分の４０％以上占めるものであり、６０％以上、８０％以上、１００％であるとよい。
<Butter>
The butter used in the egg spread of the present invention is butter as defined by the Ministerial Ordinance such as milk, that is, kneaded fat grains obtained from raw milk, milk or special dairy cows, and the ingredients have a milk fat content of 80% or more, The water content is 17% or less.
In the present invention, processed butter products such as those obtained by salting the butter, those using an emulsifier and a stabilizer, and milk fat as a main raw material and part of the milk fat replaced with vegetable fat may be used. Good.
In the processed butter product, milk fat accounts for 40% or more of the total fat, and preferably 60% or more, 80% or more, and 100% from the viewpoint of improving the egg flavor of the egg spread.
＜クリーム及び／又はバターの合計含有量＞
本発明の卵スプレッドには、クリーム又はバターのいずれかを用いるが、両者を併用するとさらに茹卵風味に優れた卵スプレッドを得る点でよい。
本発明の卵スプレッドに用いるクリーム及び／又はバターは、卵スプレッドの茹卵風味を良好にする観点から、固形分換算で０．０１％以上、５％以下含有することができ、更に０．０５％以上、３％以下含有することができる。
<Total content of cream and / or butter>
For the egg spread of the present invention, either cream or butter is used, but when both are used in combination, an egg spread having a better egg flavor is obtained.
The cream and / or butter used in the egg spread of the present invention can be contained in an amount of 0.01% or more and 5% or less in terms of solid content from the viewpoint of improving the egg flavor of the egg spread, and further 0.05% More than 3% can be contained.
＜卵スプレッドの製造方法＞
本発明の卵スプレッドの製造方法は、特に限定するものではなく、上記原料、つまり、果実及び／又は米を、原料の一部又は全部とする醸造酢、クリーム、バター等を含有するものであれば、いずれの製造方法であってもよい。
本発明の卵スプレッドの製造方法としては、例えば、加熱凝固卵の截断物、酸性水中油型乳化状調味料、果実及び／又は米を、原料の一部又は全部とする醸造酢、クリーム、バターを常法により混合して製造する方法が挙げられる。
また、酸性水中油型乳化状調味料の水相原料液に予め、米及び／又は果実を、原料の一部又は全部とする醸造酢、クリーム、バターを含有させて製した酸性水中油型乳化状調味料を、加熱凝固卵の截断物と常法により混合して製造する方法が挙げられる。
更に、加熱凝固卵を調製する際に、液卵に予め、米及び／又は果実を、原料の一部又は全部とする醸造酢、クリーム、バターを配合し、加熱凝固させてもよい。
本発明においては、本発明の効果を奏する観点から、酸性水中油型乳化状調味料酸味の水相原料液に予め、米及び／又は果実を、原料の一部又は全部とする醸造酢を含有させ製した酸性水中油型乳化状調味料と、加熱凝固卵の截断物と混合する際に、クリーム及び／又はバターを配合し、常法により混合して製造する方法が良い。
<Manufacturing method of egg spread>
The egg spread production method of the present invention is not particularly limited, and may contain brewed vinegar, cream, butter, etc. with the above raw materials, that is, fruits and / or rice as a part or all of the raw materials. Any manufacturing method may be used.
Examples of the method for producing an egg spread of the present invention include brewed vinegar, cream, and butter made from a heat-coagulated egg cut, an acidic oil-in-water emulsified seasoning, fruit and / or rice as a part or all of the raw materials. The method of mixing and manufacturing by a conventional method is mentioned.
In addition, an acidic oil-in-water emulsification produced by adding brewing vinegar, cream, and butter containing rice and / or fruits as part or all of the raw material to the aqueous phase raw material liquid of the acidic oil-in-water emulsified seasoning. The method of mixing a seasoning with the cut product of a heat-coagulated egg by a conventional method is mentioned.
Furthermore, when preparing a heat-coagulated egg, brewing vinegar, cream, and butter containing rice and / or fruit as a part or all of the raw material may be blended in the liquid egg and heat-coagulated.
In the present invention, from the standpoint of achieving the effects of the present invention, the acidic oil-in-water emulsified seasoning sour aqueous phase raw material liquid contains brewed vinegar containing rice and / or fruits as part or all of the raw material in advance. A method of blending cream and / or butter and mixing them by a conventional method when mixing the acid oil-in-water emulsified seasoning and the cut product of the heat-coagulated egg is preferable.
＜卵スプレッドに用いる加熱凝固卵の截断物＞
本発明において加熱凝固卵の截断物に用いる加熱凝固卵とは、脱殻した茹卵、温泉卵はもちろんのこと、液卵黄若しくは液卵白、又は当該液卵黄若しくは液卵白にその他の食品原料を添加したものを別々に加熱凝固し、該加熱凝固したものを混ぜ合わせたものも含まれる。
<Cut of heat-coagulated egg used for egg spread>
In the present invention, the heat-coagulated egg used for the cut product of the heat-coagulated egg is not only shelled eggs and hot spring eggs, but also liquid egg yolk or liquid egg white, or the liquid egg yolk or liquid egg white added with other food ingredients Also included are those obtained by separately solidifying by heating and mixing the heat-solidified materials.
加熱凝固卵の截断物の截断処理の手段や截断物の形状等に特に制限は無く、例えば、ダイサー等の截断処理機を用い、立方体や直方体の形状に適宜截断条件を調節して截断されたものであればよい。また、前記截断物の大きさは、用途により適宜調節すればよいが、酸性水中油型乳化状調味料と和えた時の卵スプレッドとしての一体感が得られ易いことから、０．１ｃｍ３以上、３０ｃｍ３以下がよい。 There are no particular restrictions on the means for cutting the cut pieces of the heat-coagulated egg, the shape of the cut pieces, etc., for example, using a cutting machine such as a dicer, the cutting conditions were appropriately adjusted to the shape of the cube or cuboid and cut. Anything is acceptable. In addition, the size of the cut material may be appropriately adjusted depending on the application, but since it is easy to obtain a sense of unity as an egg spread when mixed with an acidic oil-in-water emulsified seasoning, 0.1 cm 3 or more 30 cm 3 or less is preferable.
＜卵スプレッドに用いる酸性水中油型乳化状調味料＞
本発明で用いる酸性水中油型乳化状調味料としては、一般的に酸性水中油型乳化状調味料と称されるｐＨが３〜５の半固体状又は液状の乳化状調味料のことであり、このような酸性水中油型乳化状調味料としては、具体的には、マヨネーズやサラダクリーム等の半固体状ドレッシング、サウザンドレッシングやフレンチドレッシング等の乳化液状ドレッシング等が挙げられる。
酸性水中油型乳化状調味料の製造は、一般的な酸性水中油型乳化状調味料の製造方法に準じて行うことができる。例えば、食酢、砂糖、食塩、各種エキス、増粘剤、清水等を常法に準じて水相原料液を調製した後、該水相原料液と食用油脂とを乳化処理して製造することができる。
<Acid oil-in-water emulsified seasoning used for egg spread>
The acidic oil-in-water emulsion seasoning used in the present invention is a semi-solid or liquid emulsion seasoning having a pH of 3 to 5, generally referred to as acidic oil-in-water emulsion seasoning. Specific examples of such acidic oil-in-water emulsion seasonings include semi-solid dressings such as mayonnaise and salad cream, and emulsified liquid dressings such as Southern dressing and French dressing.
The acidic oil-in-water emulsion seasoning can be produced according to a general method for producing an acidic oil-in-water emulsion seasoning. For example, vinegar, sugar, salt, various extracts, thickeners, fresh water and the like can be produced by preparing an aqueous phase raw material liquid according to a conventional method and then emulsifying the aqueous phase raw material liquid and edible fats and oils. it can.
＜加熱凝固卵の截断物と酸性水中油型乳化状調味料との含有割合＞
本発明の卵スプレッドにおける加熱凝固卵の截断物と酸性水中油型乳化状調味料の含有割合は、卵スプレッドを用いる用途等により適宜調節すればよいが、卵の風味と酸味のバランスを考慮して、加熱凝固卵の截断物１００部に対して、酸性水中油型乳化状調味料を１０部以上、１００部以下とすることができ、さらに１５部以上、９０部以下とすることができる。
<Content ratio of cut pieces of heat-coagulated egg and acidic oil-in-water emulsified seasoning>
In the egg spread of the present invention, the content of the heat-coagulated egg slice and the acidic oil-in-water emulsified seasoning may be appropriately adjusted depending on the use of the egg spread, etc., but considering the balance between the egg flavor and acidity. Thus, the acidic oil-in-water emulsified seasoning can be 10 parts or more and 100 parts or less, and further 15 parts or more and 90 parts or less, with respect to 100 parts of the cut product of the heat-coagulated egg.
＜卵スプレッドに用いる他の食品原料＞
本発明の卵スプレッドには、上述の原料以外に、本発明の効果を損なわない範囲で一般的に卵スプレッドに使用されている原料を適宜選択し用いればよい。具体的には、例えば、クエン酸等の酸味料、グルタミン酸ナトリウム、食塩、砂糖等の各種調味料、動植物等のエキス類、加工澱粉、キサンタンガム、ローカストビーンガム、ジェランガム等の増粘剤、からし粉、胡椒等の香辛料、糖アルコール、オリゴ糖、水飴等の糖類、菜種油、大豆油等の食用油脂、アスコルビン酸、ビタミンＥ等の酸化防止剤、色素、玉ねぎ、人参、キュウリ等の具材等が挙げられる。上記他の原料は、酸性水中油型乳化状調味料の水相原料液に混合することができるし、卵スプレッドを製造する際に混合することもできる。
なお、工業製品として保存性を高める必要がある場合には、卵スプレッドの酸度を調整する必要がある。そのためにアルコール醸造酢等の高酸度の醸造酢を適宜使用することができる。
<Other food ingredients used for egg spread>
For the egg spread of the present invention, in addition to the above-mentioned raw materials, raw materials generally used for egg spreads may be appropriately selected and used as long as the effects of the present invention are not impaired. Specifically, for example, acidulants such as citric acid, various seasonings such as sodium glutamate, salt and sugar, extracts such as animals and plants, processed starch, thickeners such as xanthan gum, locust bean gum and gellan gum, mustard Spices such as flour and pepper, sugars such as sugar alcohol, oligosaccharides and syrups, edible oils and fats such as rapeseed oil and soybean oil, antioxidants such as ascorbic acid and vitamin E, ingredients such as pigments, onions, carrots and cucumbers Is mentioned. Said other raw material can be mixed with the aqueous phase raw material liquid of acidic oil-in-water type emulsified seasoning, and can also be mixed when manufacturing egg spread.
In addition, when it is necessary to improve preservability as an industrial product, it is necessary to adjust the acidity of egg spread. Therefore, brewing vinegar having a high acidity such as alcohol brewing vinegar can be used as appropriate.
以下に本発明の卵スプレッドを実施例及び試験例に基づき詳述する。なお、本発明はこれに限定するものではない。 Below, the egg spread of this invention is explained in full detail based on an Example and a test example. Note that the present invention is not limited to this.
［実施例１］
配合表１に基づき、実施例１の卵スプレッドを以下に説明するように製造した。
[Example 1]
Based on the recipe 1, the egg spread of Example 1 was produced as described below.
１．酸性水中油型乳化状調味料の調製
下記表１中の酸性水中油型乳化状調味料の配合表に従って、食用油以外の原料を用いて酸性水中油型乳化状調味料を製した。
つまり、まず、全卵、卵黄、米酢、ブドウ酢、食塩、清水をミキサーで均一に混合し水相原料液を調製した後、当該水相原料液を撹拌させながら食用油を徐々に注加して粗乳化物を製した。次いで、得られた粗乳化物をコロイドミルで仕上げ乳化することにより酸性水中油型乳化状調味料を製した。
1. Following the recipe of the acidic oil-in-water emulsified seasonings Preparation <br/> following acidic oil in Table 1 type emulsified seasonings, manufacturing an acidic oil-in-water emulsified seasoning with materials other than the edible oil did.
That is, first, after preparing the aqueous phase raw material liquid by uniformly mixing whole egg, egg yolk, rice vinegar, grape vinegar, salt and fresh water with a mixer, edible oil is gradually added while stirring the aqueous phase raw material liquid. Thus, a crude emulsion was produced. Next, the obtained crude emulsion was finished and emulsified with a colloid mill to produce an acidic oil-in-water emulsion seasoning.
２．卵スプレッドの調製
殻付生鶏卵を９５℃の湯中で１２分間茹でた後、４℃の冷水にて冷却し、殻を剥いて茹卵を得、更に、一辺が約ｌｃｍのダイス状に截断することにより茹卵の截断物を調製した。
次いで、下記表１中の卵スプレッドの配合表に従って、茹卵の截断物、１．で調製した酸性水中油型乳化状調味料、クリーム、バター、清水とを常法に従い混合して、本発明の卵スプレッドを製した。
2. Preparation of egg spread Raw chicken eggs with shells are boiled in 95 ° C water for 12 minutes, then cooled with cold water at 4 ° C to obtain shell eggs, and further, a die having a side of about 1 cm. A cut egg was prepared by cutting into pieces.
Then, according to the composition table of egg spread in the following Table 1, 1. The egg oil spread of the present invention was produced by mixing the acidic oil-in-water emulsified seasoning, cream, butter and fresh water prepared in the above.
［試験例１］
実施例１の製造方法に準じて、下記表１中の配合表の原料を用いて、実施例２〜４、比較例１、２の卵スプレッドを製した。
次いで、製造直後及び製造から６日後に卵スプレッドを喫食し、試験例１の評価基準に従って、官能評価を行った。結果は表１に示す。
[Test Example 1]
According to the manufacturing method of Example 1, the egg spread of Examples 2-4 and Comparative Examples 1 and 2 was manufactured using the raw material of the recipe of Table 1 below.
Next, the egg spread was eaten immediately after production and 6 days after production, and sensory evaluation was performed according to the evaluation criteria of Test Example 1. The results are shown in Table 1.
［評価基準］
◎：茹卵の卵黄特有の甘い風味とコク味が非常に感じられ、
非常に良好な茹卵風味を呈していた。
○：茹卵の卵黄特有の甘い風味とコク味が感じられ、
良好な茹卵風味を呈していた。
△：茹卵の卵黄特有の甘い風味とコク味が若干感じられ、
問題ない程度の茹卵風味がした。
×：茹卵の卵黄特有の甘い風味とコク味が感じられず、
良好な茹卵風味がしなかった。
[Evaluation criteria]
◎: The sweet flavor and richness peculiar to egg yolks are very felt.
It had a very good egg flavor.
○: The sweet and rich flavor peculiar to egg yolk
It had a good egg flavor.
△: Slightly sweet and rich taste peculiar to egg yolk
There was no problem with the egg flavor.
×: The sweet flavor and richness peculiar to egg yolks are not felt,
There was no good egg flavor.
実施例１〜４の卵スプレッドを製造直後に喫食したところ、茹卵風味に優れており、特に茹卵の卵黄特有の甘い風味とコク味が感じられた。
特に、米を原料とする醸造酢と果実を原料とする醸造酢を併用し、クリームとバターを併用した実施例１及び２の卵スプレッドは、米を原料とする醸造酢又は果実を原料とする醸造酢のどちらかを用い、且つクリーム又はバターのどちらかを用いた実施例３及び４の卵スプレッドと比較して、特に茹卵風味に優れていた。
また、実施例１〜４の卵スプレッドを製造から６日後に喫食したところ、製造直後より若干劣るものの茹卵風味が維持されていた。
一方、比較例１、２の卵スプレッドは、茹卵の卵黄特有の甘い風味とコク味が感じられず、茹卵風味に劣っていた。また、製造から６日後に喫食したところ、製造直後から著しく風味が低下していた。
When the egg spreads of Examples 1 to 4 were eaten immediately after production, the egg flavor was excellent, and particularly the sweet flavor and richness peculiar to egg yolk of the egg yolk were felt.
In particular, the egg spreads of Examples 1 and 2 in which rice brewed vinegar and fruit brewed vinegar are used in combination, and cream and butter are used together are made from rice brewed vinegar or fruit. Compared to the egg spreads of Examples 3 and 4 using either brewed vinegar and using either cream or butter, the egg flavor was particularly excellent.
Moreover, when the egg spreads of Examples 1 to 4 were eaten 6 days after the production, the egg flavor was maintained although it was slightly inferior to that immediately after the production.
On the other hand, the egg spreads of Comparative Examples 1 and 2 were inferior to the egg flavor because the sweet flavor and richness peculiar to egg yolks were not felt. Moreover, when it ate 6 days after manufacture, the flavor fell remarkably from immediately after manufacture.
［試験例２］
米及び果実を、原料の一部又は全部とする醸造酢の合計含有量、
及び双方の含有割合の違いによる、本発明の効果への影響を調べた。
具体的には、酸性水中油型乳化状調味料の各原料の含有量を下記表２に示す量に変更した以外は、実施例１に準じて卵スプレッドを製した。次いで、製造直後及び製造から６日後に卵スプレッドを喫食し、試験例１の評価基準に従って、官能評価を行った。結果は表２に示す。
[Test Example 2]
Total content of brewed vinegar with rice and fruits as part or all of the raw materials,
And the influence on the effect of this invention by the difference in the content rate of both was investigated.
Specifically, an egg spread was made according to Example 1 except that the content of each raw material of the acidic oil-in-water emulsified seasoning was changed to the amount shown in Table 2 below. Next, the egg spread was eaten immediately after production and 6 days after production, and sensory evaluation was performed according to the evaluation criteria of Test Example 1. The results are shown in Table 2.
表２の結果より、米を原料とする醸造酢と果実を原料とする醸造酢の合計配合量が、０．１％以上、５．５％以下、又は米を原料とする醸造酢と果実を原料とする醸造酢の含有割合が、１：１〜１８：１である卵スプレッドは、茹卵風味が良好であることが理解できる（実施例１、Ｎｏ．１〜４）。
特に、米を原料とする醸造酢及び果実を原料とする醸造酢の合計配合量が、０．５％以上、２．５％以下、又は米を原料とする醸造酢と果実を原料とする醸造酢の含有割合が、３：１〜１５：１であると、特に茹卵風味に優れることが理解できる（実施例１、Ｎｏ．２、３）。
From the results in Table 2, the total blending amount of brewed vinegar made from rice and brewed vinegar made from fruits is 0.1% or more and 5.5% or less, or brewed vinegar made from rice and fruits. It can be understood that the egg spread in which the content of the brewed vinegar as the raw material is 1: 1 to 18: 1 has a good egg flavor (Example 1, No. 1 to 4).
In particular, the total blending amount of brewing vinegar made from rice and brewing vinegar made from fruits is 0.5% or more, 2.5% or less, or brewing made from rice brewing vinegar and fruits. It can be understood that the content ratio of vinegar is 3: 1 to 15: 1, particularly excellent egg flavor (Example 1, No. 2, 3).
［試験例２］
クリーム及び／又はバターの合計含有量の違いによる、本発明の効果への影響を調べた。
具体的には、酸性水中油型乳化状調味料の各原料の含有量を下記表３に示す量に変更した以外は、実施例１に準じて卵スプレッドを製した。次いで、製造直後の卵スプレッドを喫食し、試験例１の評価基準に従って、官能評価を行った。結果は表３に示す。
[Test Example 2]
The influence of the total content of cream and / or butter on the effect of the present invention was examined.
Specifically, an egg spread was made according to Example 1 except that the content of each raw material of the acidic oil-in-water emulsified seasoning was changed to the amount shown in Table 3 below. Subsequently, the egg spread immediately after manufacture was eaten and sensory evaluation was performed according to the evaluation criteria of Test Example 1. The results are shown in Table 3.
表３の結果より、クリーム及び／又はバターの合計含有量が０．０１％以上、５％以下である卵スプレッドは、茹卵風味が良好であることが理解できる（実施例１、Ｎｏ．１〜４）。
特に、クリーム及び／又はバターの合計配合量が０．０５％以上、３％以下である卵スプレッドは、より茹卵風味に優れることが理解できる（実施例１、Ｎｏ．２、３）。
From the results in Table 3, it can be understood that the egg spread in which the total content of cream and / or butter is 0.01% or more and 5% or less has a good egg flavor (Example 1, No. 1 to No. 1). 4).
In particular, it can be understood that an egg spread in which the total blending amount of cream and / or butter is 0.05% or more and 3% or less is more excellent in eggplant flavor (Example 1, No. 2, 3).
［実施例５］
酸性水中油型乳化状調味料製造時に、クリームを固形分換算で５％、バターを固形分換算で２．５％配合した以外は、実施例１に準じて酸性水中油型乳化調味料を製した。
次いで、卵スプレッド製造時に、クリーム及びバターを除いた以外は、実施例１に準じて、卵スプレッドを製した。
なお、クリームは、全脂肪中乳脂肪が１００％のもの、バターは全脂肪中乳脂肪が１００％のものを用いた。
[Example 5]
An acidic oil-in-water emulsified seasoning is manufactured according to Example 1 except that 5% in terms of solids and 2.5% in terms of solids of butter are blended during the production of acidic oil-in-water emulsified seasonings. did.
Next, an egg spread was produced according to Example 1 except that cream and butter were removed at the time of egg spread production.
The cream was 100% full fat milk and the butter was 100% full fat milk.
［実施例６］
酸性水中油型乳化状調味料製造時の米酢及びブドウ酢を清水に変更した以外は実施例１に準じて水中油型乳化状調味料を製した。
次いで、米酢（米使用量５０ｇ／Ｌ）１．２％、ブドウ酢（ブドウ果汁使用量３５０ｇ／Ｌ）０．１％配合した以外は、実施例１に準じて卵スプレッドを製した。
[Example 6]
An oil-in-water emulsified seasoning was produced according to Example 1 except that the rice vinegar and grape vinegar during the production of the acidic oil-in-water emulsified seasoning were changed to fresh water.
Next, an egg spread was prepared according to Example 1 except that 1.2% rice vinegar (rice used 50 g / L) and 0.1% grape vinegar (grape juice used 350 g / L) were blended.
［実施例７］
実施例７の卵スプレッドを以下に説明するように製造した。
[Example 7]
The egg spread of Example 7 was prepared as described below.
１．酸性水中油型乳化状調味料の調製
下記配合表１に従って、食油以外の原料を用いて酸性水中油型乳化状調味料を製した。
つまり、まず、全卵、卵黄、米酢、食塩、清水をミキサーで均一に混合し水相原料液を調製した後、当該水相原料液を攪拌させながら食用油を徐々に注加して粗乳化物を製した。
次いで、得られた粗乳化物をコロイドミルで仕上げ乳化することにより、酸性水中油型乳化状調味料を製した。
1. Preparation of acidic oil-in-water emulsified seasoning According to the following recipe 1, an acidic oil-in-water emulsified seasoning was prepared using raw materials other than edible oil.
That is, first, whole egg, egg yolk, rice vinegar, salt and fresh water are mixed uniformly with a mixer to prepare an aqueous phase raw material liquid, and then the edible oil is gradually added while stirring the aqueous phase raw material liquid. An emulsion was made.
Subsequently, the obtained crude emulsion was finished and emulsified with a colloid mill to produce an acidic oil-in-water emulsion seasoning.
［配合表１］
食用油 ７０％
全卵 ６％
卵黄 ４％
米酢 ３％
食塩 ２％
清水 残余
―――――――――――――――――――――
合計 １００％
[Composition Table 1]
Edible oil 70%
Whole egg 6%
Yolk 4%
Rice vinegar 3%
Salt 2%
Shimizu Residues ――――――――――――――――――――――
Total 100%
２．卵スプレッドの調製
まず、液卵白をケーシングに充填密封し、スチーマーで９０℃、３０分間加熱して加熱凝固卵白を得た。
次いで、液卵黄８８．８％、クリームを固形分換算で４％、バターを固形分換算で２％、米酢（米使用量４０ｇ／Ｌ）２．４％、ブドウ酢（ブドウ果汁使用量３００ｇ／Ｌ）０．４％を均一になるまで攪拌混合し、得られた混合物をケーシングに充填密封後、スチーマーで９０℃、３０分間加熱して加熱凝固卵黄を得た。得られた加熱凝固卵白及び加熱凝固卵黄を１辺が約２ｃｍのダイス状に截断し、加熱凝固卵黄１部に対し加熱凝固卵白２部の割合で混合し、加熱凝固卵の截断物を調製した。
次いで、上記得られた加熱凝固卵の截断物７５％、１．で調製した酸性水中油型乳化状調味料２５％とを常法に従い混合して、本発明の卵スプレッドを製した。
なお、クリームは全脂肪中乳脂肪が１００％のもの、バターは全脂肪中乳脂肪が１００％のもの、米酢は米使用量４０ｇ／Ｌのもの、ブドウ酢はブドウ果汁使用量が３００ｇ／Ｌのものを使用した。
2. Preparation of egg spread First, liquid egg white was filled and sealed in a casing, and heated with a steamer at 90C for 30 minutes to obtain heated coagulated egg white.
Next, liquid egg yolk 88.8%, cream 4% in terms of solid content, butter 2% in terms of solid content, rice vinegar (rice consumption 40g / L) 2.4%, grape vinegar (grape juice usage 300g / L) 0.4% was stirred and mixed until uniform, and the resulting mixture was filled and sealed in a casing, and then heated with a steamer at 90 ° C. for 30 minutes to obtain heated coagulated egg yolk. The obtained heat-coagulated egg white and heat-coagulated egg yolk were cut into dice having a side of about 2 cm, and mixed at a ratio of 2 parts of heat-coagulated egg white to 1 part of heat-coagulated egg yolk to prepare a cut product of heat-coagulated egg. .
Next, 75% of the cut product of the heat-coagulated egg obtained above, 1. The egg oil spread of the present invention was prepared by mixing 25% of the acidic oil-in-water emulsified seasoning prepared in the above.
In addition, cream has 100% total fat in milk, butter has 100% total fat in milk, rice vinegar uses 40g / L of rice, and grape vinegar uses 300g / g of grape juice. L one was used.
実施例５〜７で得られた卵スプレッドは、茹卵風味に非常に優れており、特に茹卵の卵黄特有の甘いコク味が感じられた。
また、製造から６日後に喫食したところ、実施例１よりも、より茹卵風味が維持されており、良好な風味であった。
なお、実施例５〜７の卵スプレッドのうち、最も茹卵風味が優れていたのは、実施例５の卵スプレッドであり、最も劣っていたのは実施例８であった。
つまり、酸性水中油型乳化状調味料の水相原料液に予め、米を原料とする醸造酢と果実を原料とする醸造酢とを含有させ製した酸性水中油型乳化状調味料を、クリーム、バター及び加熱凝固卵の截断物と常法により混合して製造する方法が良いことが理解できる。
The egg spreads obtained in Examples 5 to 7 were very excellent in the egg yolk flavor, and in particular, the sweet and rich taste peculiar to the egg yolk of the egg yolk was felt.
Moreover, when it ate 6 days after manufacture, the eggplant flavor was maintained more than Example 1, and it was favorable flavor.
In addition, among the egg spreads of Examples 5 to 7, the egg spread having the highest egg flavor was the egg spread of Example 5, and Example 8 was the worst.
In other words, an acidic oil-in-water emulsified seasoning made by adding rice brewed vinegar and fruit brewed vinegar to the aqueous phase raw material liquid of the acidic oil-in-water emulsified seasoning in advance. It can be understood that a method of producing a mixture of butter and cut pieces of heat-coagulated eggs by a conventional method is good.
Claims (3)
クリーム及び／又はバターとを含有する卵スプレッド。 Brewed vinegar with rice and / or fruits as part or all of the ingredients,
Egg spread containing cream and / or butter.
前記米及び／又は果実を、原料の一部又は全部とする醸造酢を０．５％以上、３％以下含有する、卵スプレッド。 The egg spread according to claim 1,
An egg spread containing 0.5% or more and 3% or less of brewed vinegar containing the rice and / or fruit as a part or all of the raw material.
クリーム及び／又はバターを固形分換算で０．０１％以上、５％以下含有する卵スプレッド。
In the egg spread according to claim 1 or 2,
Egg spread containing 0.01% or more and 5% or less of cream and / or butter in terms of solid content.
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| JP2021023266A (en) * | 2019-08-08 | 2021-02-22 | 長谷川香料株式会社 | Egg flavor imparting agent and method for producing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH053763A (en) * | 1991-06-25 | 1993-01-14 | Fuji Oil Co Ltd | Production of foam-containing salad and foam-containing salad |
| JP2010220500A (en) * | 2009-03-19 | 2010-10-07 | Q P Corp | Filling |
| JP2011092139A (en) * | 2009-10-30 | 2011-05-12 | Q P Corp | Egg spread |
| JP2011200122A (en) * | 2010-03-24 | 2011-10-13 | Q P Corp | Method for producing egg processed food |
| JP2013169203A (en) * | 2012-02-23 | 2013-09-02 | Q P Corp | Egg spread |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH053763A (en) * | 1991-06-25 | 1993-01-14 | Fuji Oil Co Ltd | Production of foam-containing salad and foam-containing salad |
| JP2010220500A (en) * | 2009-03-19 | 2010-10-07 | Q P Corp | Filling |
| JP2011092139A (en) * | 2009-10-30 | 2011-05-12 | Q P Corp | Egg spread |
| JP2011200122A (en) * | 2010-03-24 | 2011-10-13 | Q P Corp | Method for producing egg processed food |
| JP2013169203A (en) * | 2012-02-23 | 2013-09-02 | Q P Corp | Egg spread |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2021023266A (en) * | 2019-08-08 | 2021-02-22 | 長谷川香料株式会社 | Egg flavor imparting agent and method for producing the same |
| JP7110158B2 (en) | 2019-08-08 | 2022-08-01 | 長谷川香料株式会社 | Egg flavor imparting agent and method for producing the same |
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