JP2016059344A - Bottled soft-boiled egg - Google Patents
Bottled soft-boiled egg Download PDFInfo
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- JP2016059344A JP2016059344A JP2014191037A JP2014191037A JP2016059344A JP 2016059344 A JP2016059344 A JP 2016059344A JP 2014191037 A JP2014191037 A JP 2014191037A JP 2014191037 A JP2014191037 A JP 2014191037A JP 2016059344 A JP2016059344 A JP 2016059344A
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- 235000003599 food sweetener Nutrition 0.000 claims abstract description 42
- 239000003765 sweetening agent Substances 0.000 claims abstract description 42
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 40
- 229930006000 Sucrose Natural products 0.000 claims abstract description 28
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 28
- 239000007788 liquid Substances 0.000 claims abstract description 28
- 150000007524 organic acids Chemical class 0.000 claims abstract description 28
- 239000005720 sucrose Substances 0.000 claims abstract description 28
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- 229910052708 sodium Inorganic materials 0.000 claims abstract description 9
- 239000011734 sodium Substances 0.000 claims abstract description 9
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims abstract description 7
- 235000010358 acesulfame potassium Nutrition 0.000 claims abstract description 7
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- 239000000619 acesulfame-K Substances 0.000 claims abstract description 7
- 239000008123 high-intensity sweetener Substances 0.000 claims description 23
- 235000013615 non-nutritive sweetener Nutrition 0.000 claims description 23
- -1 sodium organic acid Chemical class 0.000 claims description 7
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- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
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- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 1
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- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
本発明は、有機酸と甘味料を含有した調味液に浸漬され甘味を有した容器詰め半熟茹卵において、保存中に卵白に亀裂が入ることを防止した、容器詰め半熟茹卵に関する。 The present invention relates to a container-filled soft-boiled egg that has been soaked in a seasoning solution containing an organic acid and a sweetener and has a sweet taste, and prevents cracking of the egg white during storage.
卵は、栄養価が高い身近な食材であり、多様な調理方法により加工されてきた。一般的な調理方法の1つである茹卵は、卵の加熱具合によって固さの異なる卵、例えば、温泉卵、半熟茹卵、完熟茹卵等があり、様々なメニューに取り入れることができる加工品として、古くから親しまれている。
その中でも、甘味を有した味付き半熟茹卵は、中華麺のトッピングや気軽に食すことができるおつまみなどとして人気があり、需要が高まっている。
Egg is a familiar food with high nutritional value and has been processed by various cooking methods. Eggs that are one of the common cooking methods include eggs that vary in hardness depending on how the eggs are heated, such as hot spring eggs, soft-boiled eggs, fully-ripened eggs, etc., as processed products that can be incorporated into various menus, It has been popular since ancient times.
Among them, sweet and seasoned soft-boiled eggs are popular as Chinese noodle toppings and snacks that can be easily eaten, and the demand is growing.
しかしながら、半熟茹卵は、完熟茹卵よりも加熱条件が穏やかで凝固した卵白部分が軟らかく、製品の流通、保存における扱いが難しい。例えば、保存性と好ましい甘味を両立させるため、有機酸と甘味料を含有した調味液に浸漬し、甘味を有する容器詰め半熟茹卵製品を調製すると、卵白に亀裂が入った不良品が喫食時に見受けられることが問題となっている。 However, semi-ripe incubated eggs have a milder heating condition than the fully-ripened incubated eggs, and the solidified egg white portions are softer, and are difficult to handle in the distribution and storage of products. For example, in order to achieve both storability and favorable sweetness, if a soaked egg product with a sweetness is immersed in a seasoning solution containing an organic acid and a sweetener, a defective product with cracks in the egg white can be found at the time of eating. Is a problem.
これまでに、容器入り茹卵の調味液の原料や配合を工夫することで卵白の食感をコントロールする方法、特に卵白の硬化防止が開示されている（特許文献１，２）。しかしながら、半熟茹卵で生じる卵白の亀裂防止についてはほとんど検討されておらず、その有効な解決策が望まれている。 So far, a method for controlling the texture of egg white by devising the ingredients and blending of the seasoning liquid of the containerized egg yolk, particularly prevention of hardening of the egg white has been disclosed (Patent Documents 1 and 2). However, little consideration has been given to preventing the cracking of egg white that occurs in soft-cooked eggs, and an effective solution is desired.
そこで、本発明の目的は、有機酸と甘味料を含有した調味液に浸漬され甘味を有した容器詰め半熟茹卵にもかかわらず、保存中に、卵白に亀裂が入りにくい容器詰め半熟茹卵を提供するものである。 Accordingly, an object of the present invention is to provide a packaged soft-boiled egg that is hard to crack the egg white during storage despite being packed in a seasoned solution containing an organic acid and a sweetener and having sweetness. To do.
本発明者等は、上記目的を達成すべく配合原料等鋭意研究を重ねた結果、
甘味料の一部にショ糖の１００倍以上の甘味度である高甘味度甘味料を用いるならば、
意外にも、有機酸と甘味料を含有した調味液に浸漬され甘味を有した容器詰め半熟茹卵にもかかわらず、保存中に、卵白に亀裂が入りにくい容器詰め半熟茹卵を見出し、本発明を完成するに至った。
As a result of repeated earnest researches such as blending raw materials to achieve the above object, the present inventors,
If a high-intensity sweetener that is 100 times sweeter than sucrose is used as part of the sweetener,
Surprisingly, in spite of the container-packed soft-boiled egg immersed in a seasoning solution containing an organic acid and a sweetener, the container-packed soft-boiled egg that does not easily crack the egg white during storage was discovered, and the present invention was developed. It came to be completed.
つまり、本発明は、
（１） 有機酸と甘味料を含有した調味液に浸漬された容器詰め半熟茹卵において、
甘味料として、ショ糖の１００倍以上の甘味度である高甘味度甘味料を含有し、
甘味料に占める高甘味度甘味料の割合が、甘味度を基準としたショ糖換算値で３０％以上である、
容器詰め半熟茹卵、
（２） （１）記載の容器詰め半熟茹卵において、
甘味料に占める高甘味度甘味料の割合が、甘味度を基準としたショ糖換算値で３０％以上９０％以下である、
容器詰め半熟茹卵、
（３） （１）又は（２）記載の容器詰め半熟茹卵において、
調味液が有機酸ナトリウムを含有する、
容器詰め半熟茹卵、
（４） （１）乃至（３）のいずれかに記載の容器詰め半熟茹卵において、
高甘味度甘味料がスクラロース及び／又はアセスルファムカリウムである、
容器詰め半熟茹卵、
である。
In other words, the present invention
(1) In a container-packed half-ripe egg immersed in a seasoning solution containing an organic acid and a sweetener,
As a sweetener, it contains a high-intensity sweetener that is 100 times the sweetness of sucrose,
The proportion of the high-intensity sweetener in the sweetener is 30% or more in terms of sucrose, based on the sweetness,
Container-packed soft-boiled eggs,
(2) In the container-packed soft-boiled egg according to (1),
The proportion of the high-intensity sweetener in the sweetener is 30% or more and 90% or less in terms of sucrose based on the sweetness,
Container-packed soft-boiled eggs,
(3) In the container-packed soft-boiled egg according to (1) or (2),
The seasoning liquid contains sodium organic acid,
Container-packed soft-boiled eggs,
(4) In the container-packed soft-boiled egg according to any one of (1) to (3),
The high intensity sweetener is sucralose and / or acesulfame potassium,
Container-packed soft-boiled eggs,
It is.
本発明によれば、有機酸と甘味料を含有した調味液に浸漬され甘味を有した容器詰め半熟茹卵において、保存中に、卵白に亀裂が入りにくい容器詰め半熟茹卵を提供できることで、半熟茹卵製品の拡大に貢献するものである。 According to the present invention, in a container-filled soft-boiled egg immersed in a seasoning liquid containing an organic acid and a sweetener, the container-packed soft-boiled egg that does not easily crack the egg white during storage can be provided. It contributes to product expansion.
以下、本発明を詳細に説明する。
なお、本発明において、「％」は「質量％」、「部」は「質量部」を意味する。
Hereinafter, the 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、有機酸と甘味料を含有した調味液に浸漬され甘味を有した容器詰め半熟茹卵において、
甘味料として高甘味度甘味料を含有し、
甘味料に占める高甘味度甘味料の割合が、甘味度を基準としたショ糖換算値で３０％以上であることにより、
保存中に、卵白に亀裂が入りにくいことを特徴とする容器詰め半熟茹卵である。
<Features of the present invention>
The present invention relates to a container-packed soft-boiled egg immersed in a seasoning solution containing an organic acid and a sweetener and having sweetness,
Contains a high-intensity sweetener as a sweetener,
The proportion of the high-intensity sweetener in the sweetener is 30% or more in terms of sucrose conversion based on the sweetness,
It is a container-packed soft-boiled egg characterized by being hard to crack the egg white during storage.
＜半熟茹卵＞
本発明における半熟茹卵とは、殻を剥いて除いた半熟茹卵であって、卵白部は殻を剥くことができる程度まで加熱凝固しており、卵黄部は完全凝固していない茹卵である。卵黄部の完全凝固とは、それ以上加熱したとしても目視で卵黄部の変化を確認することができない程度まで加熱されている状態を指す。具体的には、例えば、卵黄部は加熱変性によりオレンジ色から黄色へ変化するが、さらに加熱したとしても色の変化が目視で確認できない程度まで変化しきっているもの等である。
このような半熟茹卵を製する加熱温度や時間は、卵の大きさや状態によっても異なるが、例えば、殻付卵をそのまま８５〜１００℃の熱水中で５〜３０分間加熱処理した後冷却し、殻を除去する方法等が挙げられる。前記加熱処理方法は、他の方法、例えば、マイクロ波加熱、蒸気加熱等を用いてもよい。
また、茹卵に用いる原料としては、鶏卵、鶉卵、アヒル卵等を用いることができる。
<Boiled egg>
The soft-boiled egg in the present invention is a soft-boiled egg obtained by peeling off the shell, the egg white part is heat-coagulated to such an extent that the shell can be peeled off, and the egg yolk part is an egg not completely solidified. The complete solidification of the yolk portion refers to a state where the egg yolk portion is heated to such an extent that the change in the yolk portion cannot be visually confirmed even if the egg yolk portion is further heated. Specifically, for example, the egg yolk portion changes from orange to yellow due to heat denaturation, but even when further heated, the color change has changed to such an extent that it cannot be visually confirmed.
The heating temperature and time for producing such a soft-boiled egg differ depending on the size and state of the egg. For example, the shelled eggs are heated as they are in 85 to 100 ° C. hot water for 5 to 30 minutes and then cooled. And a method for removing the shell. As the heat treatment method, other methods such as microwave heating and steam heating may be used.
Moreover, as a raw material used for incubation, a chicken egg, an incubation egg, a duck egg, etc. can be used.
＜調味液＞
本発明に用いる調味液は、保存性向上や甘味付与等のために半熟茹卵を浸漬する液であって、後述する有機酸と甘味料を含有したものである。
本発明において、容器に収容する際の半熟茹卵と調味液の比率は半熟茹卵が調味液に浸漬する範囲で適宜調節すればよく、具体的には、例えば茹卵１部に対して、調味液が０．５〜２部であるとよい。
<Seasoning liquid>
The seasoning liquid used in the present invention is a liquid for immersing a soft-boiled egg for improving storage stability, imparting sweetness, and the like, and contains an organic acid and a sweetener described below.
In the present invention, the ratio of the soft-boiled egg and the seasoning liquid when accommodated in the container may be appropriately adjusted within a range in which the soft-boiled egg is immersed in the seasoning liquid. It is good that it is 0.5 to 2 parts.
＜有機酸＞
本発明に用いる調味液は、半熟茹卵の保存性等を考慮し有機酸を含有したものである。
前記調味液に用いる有機酸としては、食用に供されるものであれば特に制限はなく、例えば、クエン酸、酢酸、リンゴ酸、グルコン酸、乳酸、アスコルビン酸等が挙げられる。これらの有機酸の中でも、半熟茹卵に与える風味の影響が少ないことから、クエン酸、酢酸、リンゴ酸を用いるとよい。
なお、これらの有機酸は、上述した有機酸そのもの、あるいはこれらの水和物を単体で添加してもよいし、複数の混合物でもよく、これらの有機酸を含有した食材、例えば、食酢、柑橘果汁等でもよい。
<Organic acid>
The seasoning liquid used in the present invention contains an organic acid in consideration of the preservability of soft-boiled eggs.
There is no restriction | limiting in particular as an organic acid used for the said seasoning liquid, if it is edible, For example, a citric acid, an acetic acid, malic acid, gluconic acid, lactic acid, ascorbic acid etc. are mentioned. Among these organic acids, citric acid, acetic acid, and malic acid are preferably used because they have little influence on the flavor of soft-boiled eggs.
In addition, these organic acids may add the above-mentioned organic acid itself, or these hydrates alone, or may be a mixture of these, and ingredients containing these organic acids, for example, vinegar, citrus It may be fruit juice.
＜調味料中の有機酸の含有量＞
調味液中の有機酸の含有量は、保存性及び半熟茹卵との風味のバランスを考慮した通常用いられている量とするとよい。具体的には、０．０１％以上１％以下であるとよく、さらに０．１％以上０．８％以下であるとよい。
<Content of organic acid in seasoning>
The content of the organic acid in the seasoning liquid may be a commonly used amount that takes into consideration the balance between storage stability and flavor with soft-boiled eggs. Specifically, it is preferably 0.01% or more and 1% or less, and more preferably 0.1% or more and 0.8% or less.
＜甘味料＞
本発明に用いる調味液は、半熟茹卵の甘味付与等を考慮し甘味料を含有したものである。
前記調味液に用いる甘味料としては、後述する高甘味度甘味料を用いるものであるが、その他、例えば、砂糖、ショ糖、ブドウ糖、果糖ブドウ糖、水あめ、還元水あめ、オリゴ糖、還元オリゴ糖、乳糖、又ははちみつ等、一般に甘味付与を目的として利用されているものを併用してもよい。
<Sweetener>
The seasoning liquid used in the present invention contains a sweetener in consideration of sweetening of the soft-boiled egg.
As the sweetener used in the seasoning liquid, a high-intensity sweetener described later is used. In addition, for example, sugar, sucrose, glucose, fructose glucose, syrup, reduced syrup, oligosaccharide, reduced oligosaccharide, You may use together what is utilized in general for the purpose of sweetening, such as lactose or honey.
＜砂糖の含有量＞
本発明は、半熟茹卵に自然な甘さを付与するため、調味液が砂糖を含有していることが好ましい。具体的には、調味料中の砂糖の含有量は、１％以上１０％以下、さらに２％以上５％以下であるとよい。
<Sugar content>
In the present invention, in order to impart a natural sweetness to the soft-boiled egg, it is preferable that the seasoning liquid contains sugar. Specifically, the sugar content in the seasoning is preferably 1% to 10%, and more preferably 2% to 5%.
＜調味料中の甘味料の含有量＞
調味液中の甘味料の含有量は、半熟茹卵に甘味を付与できる量であればよく、甘味度を基準としたショ糖換算値で５％以上２５％以下であるとよく、さらに１０％以上２０％以下であるとよい。
なお、甘味度を基準としたショ糖換算値で８％とは、ショ糖の６００倍の甘味度であるスクラロースの場合は０．０１３％となり、ショ糖の２００倍の甘味度であるアセスルファムカリウムの場合は０．０４％となる。
<Content of sweetener in seasoning>
The content of the sweetener in the seasoning liquid may be an amount that can impart sweetness to the soft-boiled egg, and may be 5% to 25% in terms of sucrose based on the sweetness, and further 10% or more. It is good that it is 20% or less.
The sucrose conversion value based on sweetness is 8%, which is 0.013% for sucralose, which is 600 times sweeter than sucrose, and acesulfame potassium, which is 200 times sweeter than sucrose. In this case, it is 0.04%.
＜高甘味度甘味料＞
高甘味度甘味料とは、甘味度の高い甘味料の総称であり、ショ糖の甘さを基準とした場合、ショ糖より大幅に甘い甘味料であり、本発明においては、具体的にはショ糖の１００倍以上の甘味度である甘味料をいう。このような高甘味度甘味料としては例えば、スクラロース、アセスルファムカリウムの他、ショ糖の３００倍の甘味度のあるステビア、ショ糖の３００倍の甘味度のあるサッカリン及びサッカリンナトリウム、ショ糖の２００倍の甘味度のあるアスパルテーム、ショ糖の２５００倍以上の甘味度のあるソーマチン、ショ糖の２５０倍の甘味度のあるカンゾウ抽出物などを挙げることができるが、卵白の亀裂を防止する本発明の効果が得られる高甘味度甘味料であれば、これらに限定されるものではない。高甘味度甘味料は、その１種を単独で使用することもできるが、２種以上を併用することもできる。これらの高甘味度甘味料のなかでも好ましい甘味が得られるためスクラロース及び／又はアセスルファムカリウムを用いるとよく、さらにスクラロースを用いるとよい。
<High intensity sweetener>
The high-intensity sweetener is a general term for sweeteners with high sweetness, and is a sweetener that is significantly sweeter than sucrose, based on the sweetness of sucrose. In the present invention, specifically, A sweetener having a sweetness level 100 times or more that of sucrose. Such high-intensity sweeteners include, for example, sucralose, acesulfame potassium, stevia with 300 times the sweetness of sucrose, saccharin with a sweetness of 300 times that of sucrose, saccharin sodium, and 200 times of sucrose. Aspartame having a sweetness of sucrose, thaumatin having a sweetness more than 2500 times that of sucrose, licorice extract having a sweetness of 250 times that of sucrose, and the like. It is not limited to these as long as the effect is high-intensity sweeteners. One kind of high-intensity sweetener can be used alone, or two or more kinds can be used in combination. Among these high-intensity sweeteners, sucralose and / or acesulfame potassium may be used, and sucralose may be further used because preferable sweetness can be obtained.
＜甘味料に占める高甘味度甘味料の割合＞
本発明において、甘味料に占める高甘味度甘味料の割合は、甘味度を基準としたショ糖換算値で３０％以上であり、さらに６０％以上であるとよい。甘味料に対する高甘味度甘味料の割合が前記範囲よりも少ない場合、卵白の亀裂を防ぐ効果を得ることができない。
なお、上限の含有量については、特に限定するものではないが、高甘味度甘味料の含有量の増加に伴う卵白の亀裂防止効果が期待する程増加せず経済的でないこと、また、半熟茹卵に好ましい甘味を付与する観点から、甘味料に占める高甘味度甘味料の割合がショ糖換算値で９０％以下であるとよい。
<Percentage of high-intensity sweeteners in sweeteners>
In the present invention, the proportion of the high-intensity sweetener in the sweetener is 30% or more, and more preferably 60% or more in terms of sucrose based on the sweetness. When the ratio of the high-intensity sweetener to the sweetener is less than the above range, the effect of preventing cracking of the egg white cannot be obtained.
The upper limit content is not particularly limited, but it is not economical because the effect of preventing cracking of egg white accompanying an increase in the content of high-intensity sweeteners is not expected and it is not economical. From the viewpoint of imparting a preferable sweetness, the ratio of the high-intensity sweetener to the sweetener is preferably 90% or less in terms of sucrose.
＜有機酸ナトリウム＞
本発明に用いる調味液は、さらに卵白に亀裂が入りにくくなることから、有機酸ナトリウムを含有するとよい。
本発明で用いる有機酸ナトリウムとしては、上述した有機酸のナトリウム塩またはその水和物が挙げられる。特に、茹卵の風味に影響しないことから酢酸ナトリウムやクエン酸三ナトリウムが好ましい。
調味液中の有機酸ナトリウムの含有量は、卵白の亀裂を防止する本発明の効果が得られやすいことから、０．５％以上５％以下であるとよく、さらに１％以上３％以下であるとよい。
<Sodium organic acid>
The seasoning liquid used in the present invention preferably contains sodium organic acid because cracks are unlikely to occur in the egg white.
Examples of the organic acid sodium used in the present invention include the above-mentioned organic acid sodium salts or hydrates thereof. In particular, sodium acetate and trisodium citrate are preferable because they do not affect the flavor of the eggs.
The content of the organic acid sodium in the seasoning liquid is preferably 0.5% or more and 5% or less, more preferably 1% or more and 3% or less, since the effect of the present invention for preventing cracking of egg white is easily obtained. There should be.
＜その他の原料＞
本発明に用いる調味液には、前述の有機酸、甘味料、有機酸ナトリウム以外の原料を、本発明の効果を損なわない範囲で適宜選択し、含有させることができる。具体的には、例えば、グリシン、ポリリジン等の静菌剤や、食塩、アミノ酸、核酸、醤油等の調味料が挙げられる。
<Other raw materials>
In the seasoning liquid used in the present invention, raw materials other than the above-mentioned organic acid, sweetener and organic acid sodium can be appropriately selected and contained as long as the effects of the present invention are not impaired. Specific examples include bacteriostatic agents such as glycine and polylysine, and seasonings such as salt, amino acid, nucleic acid, and soy sauce.
＜容器＞
本発明に用いる容器は、密封可能であればよく、材質、形状等は特に制限されない。例えば、プラスチック製の硬質な容器、ポリエチレン製、ポリプロピレン製、ビニル製の軟質な容器等が挙げられる。
<Container>
The container used for this invention should just be sealable, and a material, a shape, etc. are not restrict | limited in particular. For example, a hard container made of plastic, a soft container made of polyethylene, polypropylene, or vinyl can be used.
以下、本発明について、実施例、比較例及び試験例に基づき具体的に説明する。なお、本発明は、これらに限定するものではない。 Hereinafter, the present invention will be specifically described based on examples, comparative examples, and test examples. The present invention is not limited to these.
［実施例１］
殻つき生卵（鶏卵、Ｍサイズ）１００個を９０℃の湯中に投入し、１５分間加熱後、４℃の冷水にて冷却し、殻を剥くことで半熟茹卵を得た。
次に、配合表１に基づいて、調味液を調製した。
得られた半熟茹卵は５個ずつビニル製容器に分け、茹卵と同量の調味液を充填密封し、加熱殺菌することで甘味を有した半熟茹卵を得た。
実施例１で調製した１００個の半熟茹卵を５℃で２週間保存した後、卵白の亀裂を確認したところ、卵白に亀裂が入ったものはみられなかった。
[Example 1]
100 shelled raw eggs (chicken egg, M size) were put into 90 ° C. hot water, heated for 15 minutes, cooled with cold water at 4 ° C., and the shell was peeled to obtain a soft-boiled egg.
Next, a seasoning liquid was prepared based on the recipe 1.
The obtained soft-boiled eggs were divided into five vinyl containers, filled with the same amount of seasoning liquid as the eggs, sealed and heat-sterilized to obtain sweet-boiled soft eggs.
After the 100 soft-boiled eggs prepared in Example 1 were stored at 5 ° C. for 2 weeks, cracks in the egg white were confirmed, and no cracks were found in the egg white.
［配合表１］
リンゴ酸 ０．２％
砂糖 ２％
スクラロース ０．０２％
酢酸ナトリウム １％
醤油 １０％
清水で １００％
[Composition Table 1]
Malic acid 0.2%
2% sugar
Sucralose 0.02%
Sodium acetate 1%
10% soy sauce
100% with Shimizu
［比較例１］
実施例１で調製した調味液中のスクラロースを砂糖に置き換え、砂糖１４％を含有する調味液とした以外は実施例１と同様に半熟茹卵を調製し、比較例１とした。
比較例１で調製した１００個の半熟茹卵を５℃で２週間保存した後、卵白の亀裂を確認したところ、卵白に亀裂が入った半熟茹卵がみられた。
[Comparative Example 1]
A soft-boiled egg was prepared in the same manner as in Example 1 except that sucralose in the seasoning liquid prepared in Example 1 was replaced with sugar, and a seasoning liquid containing 14% sugar was used.
After the 100 soft-boiled eggs prepared in Comparative Example 1 were stored at 5 ° C. for 2 weeks, cracks in the egg white were confirmed, and soft-boiled eggs with cracks in the egg white were observed.
［試験例１］
調味液中の全甘味料に占めるスクラロースの割合が本発明の効果に影響を与えるか検証した。
実施例１で調製した調味液中の、砂糖とスクラロース含有量を表１のように変更し、実施例１と同様に半熟茹卵を調製したものを、実施例２，３、比較例２とした。
調製した１００個の味付きの半熟茹卵を５℃で２週間保存した後、卵白に亀裂が入ったものがどの程度あるかを評価した。
[Test Example 1]
It was verified whether the ratio of sucralose to the total sweetener in the seasoning liquid affects the effect of the present invention.
In the seasoning liquid prepared in Example 1, the contents of sugar and sucralose were changed as shown in Table 1, and semi-ripe eggs were prepared in the same manner as in Example 1, and Examples 2 and 3 and Comparative Example 2 were used. .
The prepared 100 seasoned soft-boiled eggs were stored at 5 ° C. for 2 weeks, and then the degree to which the egg white had cracks was evaluated.
評価は、下記の評価基準に従ったものである。
Ａ：亀裂が入った卵はみられなかった。
Ｂ：亀裂が入った卵はみられたが、比較例１よりは低頻度であった。
Ｃ：亀裂が入った卵は比較例１と同程度みられた。
The evaluation is in accordance with the following evaluation criteria.
A: No cracked egg was found.
B: Although cracked eggs were seen, they were less frequent than in Comparative Example 1.
C: Eggs with cracks were found to the same extent as in Comparative Example 1.
［表１］
表１に示した通り、全甘味料に占めるスクラロースの割合が甘味度を基準としたショ糖換算値で３０％以上の実施例１〜３は、卵白の亀裂が生じにくくなっていた。特に、スクラロースの割合が６０％以上である実施例１，２では亀裂の入った卵は見られなくなった。
一方で、スクラロースの割合が３０％未満である比較例２では、亀裂が入った卵がみられた。
以上より、有機酸と甘味料を含有した調味液に浸漬され甘味を有した容器詰め半熟茹卵において、スクラロースを含有した調味液に浸漬され、甘味度を基準にショ糖換算した時のスクラロースの割合が３０％以上である場合に、卵白に亀裂が入り難くなることが理解できる。
As shown in Table 1, in Examples 1 to 3, in which the ratio of sucralose in the total sweetener was 30% or more in terms of sucrose based on the sweetness level, cracks in egg white were less likely to occur. In particular, in Examples 1 and 2 in which the ratio of sucralose was 60% or more, cracked eggs were not seen.
On the other hand, in Comparative Example 2 in which the ratio of sucralose was less than 30%, cracked eggs were observed.
From the above, the ratio of sucralose when it is immersed in a seasoning solution containing sucralose and converted into sucrose based on the sweetness in a container-packed soft-boiled egg that has been soaked in a seasoning solution containing an organic acid and a sweetener It can be understood that cracks are less likely to occur in the egg white when the ratio is 30% or more.
［実施例４］
実施例１のスクラロースをアセスルファムカリウム０．０６％に変更する以外は実施例１と同様に半熟茹卵を調製し、実施例４とした。
実施例４で調製した半熟茹卵について、試験例１にならって卵白の亀裂の評価を行ったところ、スクラロースを用いた実施例１と同様に卵白の亀裂はみられなかった。
なお、実施例４で得られた半熟茹卵は、好ましい甘味を有していたが、スクラロースを用いた実施例１の方がより好ましい甘味であった。
[Example 4]
A soft-boiled egg was prepared in the same manner as in Example 1 except that the sucralose in Example 1 was changed to 0.06% acesulfame potassium.
About the soft-boiled egg prepared in Example 4, the crack of the egg white was evaluated according to Test Example 1. As in Example 1 using sucralose, no crack of the egg white was observed.
In addition, although the soft-boiled egg obtained in Example 4 had preferable sweet taste, the direction of Example 1 using sucralose was more preferable sweet taste.
［試験例２］
有機酸ナトリウムと本発明の効果の関係について調べるため、酢酸ナトリウム濃度以外は実施例１と全く同様に調製した実施例５，６の半熟茹卵を得た。
各実施例の酢酸ナトリウム濃度は、表２に基づいて調製し、試験例１と同様に２週間保存した後、卵白の亀裂について評価を行った。
[Test Example 2]
In order to investigate the relationship between the organic acid sodium and the effect of the present invention, the soft-cooked eggs of Examples 5 and 6 prepared in exactly the same manner as in Example 1 except for the sodium acetate concentration were obtained.
The sodium acetate concentration in each example was prepared based on Table 2, and was stored for 2 weeks in the same manner as in Test Example 1 and then evaluated for cracks in egg white.
［表２］
表２に示した通り、酢酸ナトリウムを含有させなかった実施例５でも卵白の亀裂防止効果が得られたが、酢酸ナトリウムを含有させた実施例１，６の方が本発明の効果を顕著に得ることができた。
以上より、有機酸と甘味料を含有した調味液に浸漬された容器詰め半熟茹卵において、スクラロースを含有させ、さらに酢酸ナトリウムを含有させることで、卵白の亀裂を防止できることが理解できる。
As shown in Table 2, the effect of preventing cracking of egg white was also obtained in Example 5 in which sodium acetate was not contained, but Examples 1 and 6 in which sodium acetate was contained significantly improved the effect of the present invention. I was able to get it.
From the above, it can be understood that cracking of the egg white can be prevented by containing sucralose and sodium acetate in the container-packed soft-boiled eggs soaked in a seasoning solution containing an organic acid and a sweetener.
［実施例７，８］
実施例１のリンゴ酸を、食酢（酢酸１１％）２％、クエン酸０．２５％に置き換えた以外は実施例１と同様に半熟茹卵を調製し、実施例７，８とした。
実施例７，８で調製した半熟茹卵について、試験例１にならって卵白の亀裂の評価を行ったところ、実施例７，８は実施例１と同様に卵白の亀裂がみられなかった。
[Examples 7 and 8]
Soft-boiled eggs were prepared in the same manner as in Example 1 except that malic acid in Example 1 was replaced with 2% vinegar (11% acetic acid) and 0.25% citric acid.
When the egg white cracks were evaluated for the soft-boiled eggs prepared in Examples 7 and 8 in the same manner as in Test Example 1, no cracks in egg white were observed in Examples 7 and 8 as in Example 1.
［実施例９］
実施例１の酢酸ナトリウムを同量のクエン酸三ナトリウムに変更する以外は実施例１と同様に半熟茹卵を調製し、実施例９とした。
実施例９で調製した半熟茹卵について、試験例１にならって卵白の亀裂の評価を行ったところ、酢酸ナトリウムを用いた実施例１と同様に卵白の亀裂はみられなかった。
[Example 9]
A soft-boiled egg was prepared in the same manner as in Example 1 except that the sodium acetate in Example 1 was changed to the same amount of trisodium citrate.
About the soft-boiled egg prepared in Example 9, when the crack of the egg white was evaluated according to Test Example 1, the crack of the egg white was not observed as in Example 1 using sodium acetate.
Claims (4)
甘味料として、ショ糖の１００倍以上の甘味度である高甘味度甘味料を含有し、
甘味料に占める高甘味度甘味料の割合が、甘味度を基準としたショ糖換算値で３０％以上である、
容器詰め半熟茹卵。
In container-packed soft-boiled eggs soaked in a seasoning solution containing an organic acid and a sweetener,
As a sweetener, it contains a high-intensity sweetener that is 100 times the sweetness of sucrose,
The proportion of the high-intensity sweetener in the sweetener is 30% or more in terms of sucrose, based on the sweetness,
Packed soft-boiled eggs.
甘味料に占める高甘味度甘味料の割合が、甘味度を基準としたショ糖換算値で３０％以上９０％以下である、
容器詰め半熟茹卵。
In the container-packed soft-boiled egg according to claim 1,
The proportion of the high-intensity sweetener in the sweetener is 30% or more and 90% or less in terms of sucrose based on the sweetness,
Packed soft-boiled eggs.
調味液が有機酸ナトリウムを含有する、
容器詰め半熟茹卵。
In the container-packed soft-boiled egg according to claim 1 or 2,
The seasoning liquid contains sodium organic acid,
Packed soft-boiled eggs.
高甘味度甘味料がスクラロース及び／又はアセスルファムカリウムである、
容器詰め半熟茹卵。
In the container-packed soft-boiled egg according to any one of claims 1 to 3,
The high intensity sweetener is sucralose and / or acesulfame potassium,
Packed soft-boiled eggs.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001299282A (en) * | 2000-04-24 | 2001-10-30 | Q P Corp | Fried eggs soaked in soup |
| JP2004024177A (en) * | 2002-06-27 | 2004-01-29 | Q P Corp | Boiled egg filled into sealed container |
| JP2005237240A (en) * | 2004-02-25 | 2005-09-08 | Kagoshima Tlo Co Ltd | Method for making pickle |
| JP2009089635A (en) * | 2007-10-05 | 2009-04-30 | Q P Corp | Boiled egg in hermetically-sealed container |
| JP2013027364A (en) * | 2011-07-29 | 2013-02-07 | Sanei Gen Ffi Inc | Method for sweetening boiled egg with shell or raw egg with shell |
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2014
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001299282A (en) * | 2000-04-24 | 2001-10-30 | Q P Corp | Fried eggs soaked in soup |
| JP2004024177A (en) * | 2002-06-27 | 2004-01-29 | Q P Corp | Boiled egg filled into sealed container |
| JP2005237240A (en) * | 2004-02-25 | 2005-09-08 | Kagoshima Tlo Co Ltd | Method for making pickle |
| JP2009089635A (en) * | 2007-10-05 | 2009-04-30 | Q P Corp | Boiled egg in hermetically-sealed container |
| JP2013027364A (en) * | 2011-07-29 | 2013-02-07 | Sanei Gen Ffi Inc | Method for sweetening boiled egg with shell or raw egg with shell |
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