JP2018148870A - Liquid egg for cooking and processed egg prepared therewith - Google Patents
Liquid egg for cooking and processed egg prepared therewith Download PDFInfo
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Abstract
Description
本発明は、加熱調理用液卵及びこれを用いた卵加工品に関する。The present invention relates to a liquid egg for cooking and an egg processed product using the same.
家庭用や業務用として市販されている卵加工品、あるいはレストラン等で提供される卵料理には、厚焼き玉子、スクランブルエッグ、オムレツ、親子丼、かに玉等、やわらかい半熟様の食感が好まれるものがある。
卵は過加熱状態となるとタンパク質の凝固が促進され、水分も抜け、パサパサした硬い食感となりやすい。そのため、卵加工品のやわらかい半熟様の食感を維持することが食品工業上の課題となっている。Egg processed products marketed for home use and business use, or egg dishes provided at restaurants, etc. have a soft half-ripe texture, such as thick-boiled eggs, scrambled eggs, omelets, oyakodon, crab balls, etc. Some are preferred.
When an egg is overheated, protein coagulation is promoted, moisture is removed, and a hard and crunchy texture is likely to occur. Therefore, it has been a problem in the food industry to maintain a soft, semi-ripe texture of processed egg products.
卵加工品の製造には、あらかじめ割卵され、殺菌処理を施された殺菌済液卵を用いられているが、やわらかい半熟様の食感を維持するために、種々の工夫がなされている。
従来から、糖や、澱粉、ガム類等多糖類の添加などが行われてきたが、その他には、例えば、アルギン酸、ローメトキシルペクチン等のカルシウム反応性のゲル化剤を含有させる方法（特許文献１）、青価が０．４〜１．２であるデキストリンを含有させる方法（特許文献２）等がある。
しかしながら、特許文献１に記載の方法ではゲル化剤が加わるために卵のみを焼成した場合の自然な食感が失われやすい。また、特許文献２に記載の方法では、やわらかい半熟様の食感を得るには不十分であった。
したがって、やわらかい半熟様の食感を有する卵加工品を製造するための液卵の技術にはまだ改善の余地がある。In the manufacture of processed egg products, sterilized liquid eggs that have been preliminarily cracked and sterilized are used, but various devices have been made to maintain a soft half-ripe texture.
Conventionally, addition of polysaccharides such as sugar, starch, and gums has been performed, but in addition, for example, a method of containing a calcium-reactive gelling agent such as alginic acid or rhomethoxyl pectin (Patent Document) 1), a method of containing dextrin having a blue value of 0.4 to 1.2 (Patent Document 2) and the like.
However, in the method described in Patent Document 1, since a gelling agent is added, a natural texture when only eggs are baked is easily lost. In addition, the method described in Patent Document 2 is insufficient to obtain a soft half-ripe texture.
Therefore, there is still room for improvement in the liquid egg technology for producing processed egg products having a soft half-ripe texture.
本発明は、やわらかい半熟様の食感を有する卵加工品を製造するための液卵を提供することを目的とする。An object of the present invention is to provide a liquid egg for producing a processed egg product having a soft half-ripe texture.
本発明者は、前記目的を達成すべく鋭意検討を重ねた。
その結果、酢酸と特定の有機酸とを含有し、ｐＨが５．５以上７以下である液卵を用いることによりはじめて、卵を加熱調理した際に意外にもやわらかい半熟様の食感が得られること、さらに、過加熱状態となっても上記の食感が維持されることを見出し、本発明を完成するに至った。The present inventor has intensively studied to achieve the above object.
As a result, the use of a liquid egg containing acetic acid and a specific organic acid and having a pH of 5.5 or more and 7 or less provides a surprisingly soft and semi-ripe texture when cooked. In addition, the present inventors have found that the above-mentioned texture is maintained even in an overheated state, and have completed the present invention.
すなわち、本発明は、
（１）加熱調理用液卵であって、
酢酸と、
炭素数が３以上６以下である有機酸から選ばれる１種以上とを含有し、
ｐＨが５．５以上７以下である、
加熱調理用液卵。
（２）（１）の加熱調理用液卵において、
前記炭素数が３以上６以下である有機酸がグルコン酸である、
加熱調理用液卵、
（３）（１）又は（２）の加熱調理用液卵において、
前記液卵全量に対して、
前記酢酸及び前記炭素数が３以上６以下である有機酸の合計含有量が０．０１％以上２％以下である、
加熱調理用液卵、
（４）（１）乃至（３）のいずれかに記載の加熱調理用液卵において、
カリウム、マグネシウム及びカルシウムの合計含有量が２００ｐｐｍ以上である、
加熱調理用液卵、
（５）（１）乃至（４）のいずれかの加熱調理用液卵を用いた、
卵焼成品。
（６）（１）乃至（５）のいずれかの加熱調理用液卵を用いた、
卵とじ、
である。That is, the present invention
(1) A liquid egg for cooking,
Acetic acid,
Containing at least one selected from organic acids having 3 to 6 carbon atoms,
pH is 5.5 or more and 7 or less,
Liquid egg for cooking.
(2) In the cooking liquid egg of (1),
The organic acid having 3 to 6 carbon atoms is gluconic acid,
Liquid egg for cooking,
(3) In the cooking liquid egg for cooking (1) or (2),
For the total amount of the liquid egg
The total content of the acetic acid and the organic acid having 3 to 6 carbon atoms is 0.01% to 2%,
Liquid egg for cooking,
(4) In the liquid egg for cooking according to any one of (1) to (3),
The total content of potassium, magnesium and calcium is 200 ppm or more,
Liquid egg for cooking,
(5) Using the liquid egg for cooking in any one of (1) to (4),
Egg-baked product.
(6) Using the liquid cooking egg for cooking in any one of (1) to (5),
Egg binding,
It is.
本発明によれば、加熱調理時に卵が過度に凝固することなく、やわらかい半熟様の食感の卵加工品を得ることができ、さらに過加熱状態となっても同様の食感を維持することが可能となる。
したがって、製造時に加熱殺菌処理が必要な卵加工品や、喫食時に再加熱される親子丼等の弁当類の品位向上に貢献できる。
加えて、レストラン等でも調理の習熟度合いによらず一定の品位の商品を提供することが可能となり、卵料理の調理オペレーションの簡素化及び負担の軽減と、生産効率の向上に貢献できる。According to the present invention, it is possible to obtain a soft half-ripe textured egg product without excessive solidification of the eggs during cooking, and to maintain the same texture even when overheated Is possible.
Therefore, it can contribute to the improvement of the quality of processed egg products that require heat sterilization at the time of manufacture, and bento items such as oyakodon that are reheated at the time of eating.
In addition, restaurants and the like can provide products of a certain quality regardless of the degree of cooking proficiency, which can contribute to simplification of the cooking operation of egg dishes, reduction of the burden, and improvement of production efficiency.
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％」を、「部」は「質量部」を意味する。The present invention will be described in detail below.
In the present invention, “%” means “mass%” and “part” means “part by mass”.
＜本発明の特徴＞
本発明は、酢酸と特定の有機酸とを含有し、ｐＨが５．５以上７以下である液卵を用いることにより、卵を加熱調理した際にやわらかい半熟様の食感が得られ、さらに、加熱調理時に過加熱状態となっても上記の食感が維持されることに特徴を有する。<Features of the present invention>
The present invention uses a liquid egg containing acetic acid and a specific organic acid and having a pH of 5.5 or more and 7 or less, so that a soft half-ripe texture is obtained when the egg is cooked, The above-mentioned texture is maintained even when the food is overheated during cooking.
＜加熱調理用液卵＞
本発明の加熱調理用液卵は、少なくとも卵黄液、卵白液、酢酸及び炭素数３以上６以下の有機酸を１種以上含んであり、加熱調理を行った際に黄色を呈するものをいう。
具体的には、例えば、卵を割卵して得られた全卵液をろ過、殺菌、凍結したもの、これらを乾燥等の各種処理を施した後液状に戻したもの、コレステロール、糖分、リチゾーム等の成分の一部を除去したもの、卵黄液と卵白液とを任意の比率で混合したもの等が挙げられる。
本発明の加熱調理用液卵は、加熱調理した際に卵のやわらかい半熟様の食感を維持できるため、卵加工品の中でも卵のやわらかい半熟様の食感が好まれるメニュー、具体的には、厚焼き玉子、だし巻き卵、オムレツ、スクランブルエッグ、かに玉等の卵焼成品、親子丼の具、カツ丼の具、ウナギの卵とじ等、具材と煮汁を卵で加熱凝固させる卵とじに好適に用いることができる。
さらに、本発明の加熱調理用液卵は、過加熱状態となった場合にも上記の食感が維持できることから、製造後真空パックされて常温で喫食される製品のほか、加熱殺菌が必要な卵加工品、喫食時に再加熱される弁当やレトルトパックの卵とじ等の品位を向上させることも可能となる。<Liquid eggs for cooking>
The liquid egg for cooking according to the present invention includes at least egg yolk liquid, egg white liquid, acetic acid and one or more organic acids having 3 to 6 carbon atoms, and exhibits a yellow color when cooked.
Specifically, for example, whole egg solution obtained by breaking an egg, which has been filtered, sterilized and frozen, those which have been subjected to various treatments such as drying, and then returned to a liquid state, cholesterol, sugar, lyssome And those obtained by removing a part of the components such as egg yolk liquid and egg white liquid in an arbitrary ratio.
The liquid egg for cooking according to the present invention can maintain a soft half-ripe-like texture of the egg when cooked. , Thick-boiled eggs, broiled eggs, omelettes, scrambled eggs, baked eggs such as crab balls, eggs and other ingredients such as bonito bowls, cutlet bowls, eel egg binding, etc. It can be suitably used for binding.
Furthermore, since the liquid egg for cooking according to the present invention can maintain the above-mentioned texture even in an overheated state, in addition to products that are vacuum-packed after production and eaten at room temperature, heat sterilization is required. It is also possible to improve the quality of processed egg products, bento boxes reheated at the time of eating, and egg bindings of retort packs.
＜卵＞
本発明の卵は、食用に供されるものであれば特に制限はなく、鶏、ウズラ、アヒル等の卵が挙げられる。また、卵の形態は問わず、例えば、殻付き卵を用いてもよいし、液全卵、液卵黄、液卵白のようにあらかじめ割卵されているものを用いてもよい。<Egg>
The egg of the present invention is not particularly limited as long as it is edible, and examples thereof include chicken, quail, and duck eggs. Moreover, the form of an egg is not ask | required, For example, a shelled egg may be used and what is divided in advance like liquid whole egg, liquid egg yolk, and liquid egg white may be used.
＜酢酸及び炭素数３以上６以下である有機酸＞
本発明の加熱調理用液卵は、酢酸及び後述する炭素数３以上６以下である有機酸（以下、有機酸と記載する）の両方を含有することが重要である。酢酸及び有機酸の両方を含有することにより、糖や澱粉等を含有させずとも、卵加工品のやわらかい半熟様の食感を維持することが可能となる。
食感維持のメカニズムは定かではないが、卵タンパク質の一部が適度に変性し、加熱時にタンパク質が過度に凝固することを防いでいるものと推測される。
また、食品工業においては、タンク内にストックされた大量の液卵を用いて種々の卵加工品を製造するが、液卵に対して酢酸のみもしくは後述する有機酸のみを添加した場合には、卵タンパク質の変性が急速に進む。そうすると、タンクに長時間ストックされていた液卵を用いて加熱製造された卵加工品は部分的にゲル様の食感となって品位が低下する。また、変性によってゲル化した卵がストックタンクの配管内に付着して生産ラインのサニタイズ性が低下する、配管詰まりの原因になる等、生産上の問題も生じやすくなる。酢酸及び後述する有機酸の両方を含有する液卵はこのような問題が生じ難く、食品工業上の大量生産に適する。<Acetic acid and organic acid having 3 to 6 carbon atoms>
It is important that the liquid egg for cooking according to the present invention contains both acetic acid and an organic acid having 3 to 6 carbon atoms described below (hereinafter referred to as an organic acid). By containing both acetic acid and organic acid, it is possible to maintain the soft half-ripe texture of processed egg products without containing sugar, starch or the like.
Although the mechanism for maintaining the texture is not clear, it is presumed that a part of the egg protein is appropriately denatured and prevents the protein from coagulating excessively during heating.
Moreover, in the food industry, various egg processed products are manufactured using a large amount of liquid eggs stocked in the tank, but when only acetic acid or only an organic acid described later is added to the liquid egg, Egg protein denaturation proceeds rapidly. If it does so, the processed egg product heat-produced using the liquid egg stocked for a long time in a tank will become a gel-like texture partially, and a quality will fall. Moreover, production problems such as eggs that have gelled due to denaturation adhere to the pipes of the stock tank and the sanitization property of the production line is reduced, causing clogging of the pipes. Liquid eggs containing both acetic acid and organic acids described below are unlikely to cause such problems and are suitable for mass production in the food industry.
＜酢酸＞
酢酸は、天然又は合成のもののうち、食用に適するものであれば特に制限されない。<Acetic acid>
Acetic acid is not particularly limited as long as it is edible, natural or synthetic.
＜炭素数３以上６以下である有機酸＞
本発明の加熱調理用液卵は、酢酸のほか、炭素数が３以上６以下である有機酸を含有する。これらの有機酸は食用に用いられるものであればよく、具体的には、乳酸、リンゴ酸、コハク酸、酒石酸、クエン酸、グルコン酸等が挙げられ、天然又は合成のもののうち、食用に適するものであれば特に制限されない。
本発明においては、卵のやわらかい半熟様の食感を得る観点から、上記有機酸のうち、特にグルコン酸を含有させた場合にやわらかい半熟様の食感と卵の食味とに優れた卵加工品が得られる。<Organic acid having 3 to 6 carbon atoms>
The liquid egg for cooking according to the present invention contains an organic acid having 3 to 6 carbon atoms in addition to acetic acid. These organic acids only need to be used for food, and specifically include lactic acid, malic acid, succinic acid, tartaric acid, citric acid, gluconic acid and the like, and are suitable for food among natural or synthetic ones. If it is a thing, it will not restrict | limit in particular.
In the present invention, from the viewpoint of obtaining a soft half-ripe-like texture of eggs, an egg processed product excellent in soft half-ripe-like texture and egg taste, particularly when gluconic acid is contained among the above organic acids. Is obtained.
＜酢酸及び炭素数３以上６以下の有機酸の添加方法＞
前記酢酸及び前記有機酸は、酢酸そのものあるいは有機酸そのものとして添加してもよいし、これらを含有する食品素材、例えば、柑橘類、リンゴ等の果汁、清酒、ワイン、醸造酢、合成酢、出汁、エキス類、はちみつ等を添加してもよい。また、グルコノラクトン等の有機酸前駆体があるものはこれを添加してもよい。<Method of adding acetic acid and organic acid having 3 to 6 carbon atoms>
The acetic acid and the organic acid may be added as acetic acid itself or organic acid itself, food materials containing them, for example, citrus fruits, fruit juices such as apples, sake, wine, brewed vinegar, synthetic vinegar, soup stock, Extracts, honey and the like may be added. Moreover, what has organic acid precursors, such as gluconolactone, may add this.
＜加熱調理用液卵のｐＨ＞
本発明の加熱調理用液卵のｐＨは５．５以上７以下であり、さらに６以上７以下であるとよい。
加熱調理用液卵のｐＨが前記範囲より高いと、加熱調理後のやわらかい半熟様の食感に乏しく、ｐＨが前記範囲より低いと、酸味が強くなり卵の食味が損なわれる。
なお、加熱調理用液卵のｐＨは、前記酢酸及び前記有機酸の添加によって調整することが可能であるが、その他に必要に応じて、酢酸塩、前記有機酸の塩、水酸化カルシウム、炭酸水素ナトリウム、炭酸カルシウム、卵殻、貝殻カルシウム等、食品に一般的に用いられるｐＨ調整剤を用いればよい。<PH of liquid egg for cooking>
The pH of the liquid cooking egg of the present invention is 5.5 or more and 7 or less, and preferably 6 or more and 7 or less.
If the pH of the liquid egg for cooking is higher than the above range, the soft half-ripe texture after cooking is poor, and if the pH is lower than the above range, the sourness becomes strong and the egg taste is impaired.
The pH of the liquid egg for cooking can be adjusted by adding the acetic acid and the organic acid, but in addition, acetate, organic acid salt, calcium hydroxide, carbonate What is necessary is just to use pH adjusters generally used for food, such as sodium hydrogen, calcium carbonate, eggshell, and shell calcium.
＜酢酸と炭素数３以上６以下の有機酸の合計含有量＞
前記酢酸及び前記有機酸の合計含有量は、卵の食味を損なわずにやわらかい半熟様の食感を維持できる観点から、加熱調理用液卵全量に対して０．０１％以上２％以下がよく、さらに０．１％以上１％以下であるとよい。<Total content of acetic acid and organic acid having 3 to 6 carbon atoms>
The total content of the acetic acid and the organic acid is preferably 0.01% or more and 2% or less with respect to the total amount of the liquid egg for cooking, from the viewpoint of maintaining a soft half-ripe texture without impairing the taste of the egg. Furthermore, it is good to be 0.1% or more and 1% or less.
＜酢酸と炭素数３以上６以下の有機酸の含有比＞
本発明の加熱調理用液卵における前記酢酸及び前記有機酸の含有比は、やわらかい半熟様の食感を維持できる観点から、１：０．０１〜１：１であるとよく、さらに１：０．０５〜１：０．５であるとよい。<Content ratio of acetic acid and organic acid having 3 to 6 carbon atoms>
The content ratio of the acetic acid and the organic acid in the liquid egg for cooking according to the present invention is preferably 1: 0.01 to 1: 1 from the viewpoint of maintaining a soft half-ripe texture, and further 1: 0. .05 to 1: 0.5.
＜カリウム、カルシウム、マグネシウム＞
本発明の加熱調理用液卵は、加熱調理の際に卵のやわらかい半熟様の食感を得やすくし、前記酢酸及び前記有機酸に由来する酸味・酸臭をマスキングして卵本来の味わいを感じやすくする観点から、さらにカリウム、カルシウム及びマグネシウムを含有するのがよい。食感維持のメカニズムは定かではないが、前記酢酸及び有機酸の効果を補助し、卵タンパクの変性をコントロールするものと推測される。
カリウム、カルシウム及びマグネシウムは、食用に適するものであれば由来は特に制限されない。前記酢酸及び有機酸を食品素材として添加する場合には、その食品素材に由来するものでもよく、上述したｐＨ調整剤に由来するものでもよい。また、添加物指定されている物質、例えば、塩化カリウム、硫酸マグネシウム、にがり等として添加してもよい。<Potassium, calcium, magnesium>
The liquid egg for cooking according to the present invention makes it easy to obtain a soft half-ripe texture during cooking and masks the acidity and acid odor derived from the acetic acid and the organic acid to give the original taste of the egg. From the viewpoint of making it easy to feel, it is preferable to further contain potassium, calcium and magnesium. Although the mechanism of maintaining the texture is not clear, it is presumed that the effect of acetic acid and organic acid is supported and the denaturation of egg protein is controlled.
The origin of potassium, calcium and magnesium is not particularly limited as long as it is suitable for food. When the acetic acid and the organic acid are added as food materials, they may be derived from the food materials, or may be derived from the pH adjuster described above. Moreover, you may add as an additive-designated substance, for example, potassium chloride, magnesium sulfate, bittern, etc.
＜カリウム、カルシウム、マグネシウム＞
本発明の加熱調理用液卵におけるカリウム、カルシウム及びマグネシウムの合計含有量は、２００ｐｐｍ以上、さらに２５０ｐｐｍ以上となるようにすると、卵のやわらかい半熟様の食感がより得られやすくなり、好ましい。
カリウム、カルシウム及びマグネシウムの合計含有量の上限は特に制限されないが、エグ味等で卵の食味を損なわない観点から、２０００ｐｐｍ以下がよく、さらに１５００ｐｐｍ以下であるとよい。<Potassium, calcium, magnesium>
When the total content of potassium, calcium and magnesium in the liquid cooking egg of the present invention is 200 ppm or more, and more preferably 250 ppm or more, a soft semi-ripe-like texture of the egg is more easily obtained, which is preferable.
The upper limit of the total content of potassium, calcium, and magnesium is not particularly limited, but is preferably 2000 ppm or less, and more preferably 1500 ppm or less, from the viewpoint of not damaging the taste of the egg due to egg taste.
＜その他の原料＞
本発明においては、本発明の必須原料である酢酸、炭素数３以上６以下の有機酸以外の原料を、本発明の効果を損なわない範囲で適宜選択し、配合することができる。
具体的には、例えば、食塩、醤油、その他の調味料、各種アミノ酸、各種ビタミン、各種ペプチド、各種ミネラル、アスパルテーム、フェニルアラニン等の甘味料、キサンタンガム、カラギーナン、デンプン、加工デンプンなどの増粘多糖類、着色料、香料、保存料等が挙げられる。<Other raw materials>
In the present invention, raw materials other than acetic acid, which is an essential raw material of the present invention, and an organic acid having 3 to 6 carbon atoms can be appropriately selected and blended within a range that does not impair the effects of the present invention.
Specifically, for example, salt, soy sauce, other seasonings, various amino acids, various vitamins, various peptides, various minerals, sweeteners such as aspartame, phenylalanine, thickening polysaccharides such as xanthan gum, carrageenan, starch, and modified starch , Coloring agents, fragrances, preservatives and the like.
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］
表１の配合に準じ、液全卵、酢酸、グルコン酸、カリウム、カルシウム及びマグネシウムを混合し、本発明の加熱調理用液卵を得た。[Example 1]
According to the composition of Table 1, liquid whole egg, acetic acid, gluconic acid, potassium, calcium and magnesium were mixed to obtain a liquid egg for heating and cooking according to the present invention.
実施例２〜７、比較例１〜４についても、表１の配合に準じ、実施例１と同様の方法で加熱調理用液卵を得た。For Examples 2 to 7 and Comparative Examples 1 to 4, liquid eggs for heat cooking were obtained in the same manner as in Example 1 according to the formulation in Table 1.
［試験例１］加熱調理用液卵のｐＨ
加熱調理用液卵のｐＨは、下記の測定装置及び方法により測定した。
＜測定方法＞
実施例１〜７及び比較例１〜４の加熱調理用液卵を撹拌しながら電極を浸し、３分後に指示された値を加熱調理用液卵のｐＨとした。
＜測定装置＞
機器：ＦｉｖｅＥａｓｙＰｌｕｓ ｐＨ ｍｅｔｅｒ型番ＦＥＰ２０（ＭＥＴＴＬＥＲ ＴＯＬＥＤＯ製）
電極：ＬＥ４３８複合電極（ＭＥＴＴＬＥＲ ＴＯＬＥＤＯ製）[Test Example 1] pH of liquid egg for cooking
The pH of the liquid egg for cooking was measured by the following measuring apparatus and method.
<Measurement method>
The electrodes were immersed while stirring the cooked liquid eggs of Examples 1 to 7 and Comparative Examples 1 to 4, and the value indicated after 3 minutes was taken as the pH of the cooked liquid eggs.
<Measurement device>
Equipment: FiveEasyPlus pH meter Model FEP20 (Meteller Toledo)
Electrode: LE438 composite electrode (made by METTLER TOLEDO)
［試験例２］カリウム、カルシウム及びマグネシウム量の測定
加熱調理用液卵中のカリウム、カルシウム及びマグネシウム量は、キャピラリー電気泳動法を用いて間接吸光法により測定した。
＜標準溶液＞
１０００ｐｐｍのアンモニア溶液０．５ｍＬと、カリウムイオン、カルシウムイオン、マグネシウムイオンの各標準原液（１０００ｐｐｍ）０．５ｍＬずつを、５０ｍＬのメスフラスコに入れてメスアップし、標準溶液とした。
＜泳動試薬＞
０．６ｍｏｌ／Ｌの２−ヒドロキシイソ酢酸１ｍＬ、０．８ｍｏｌ／Ｌのイミダゾール溶液０．５ｍＬ、１．２％１８−ＣＲＯＷＮ−６．９９％１ｍＬ、酢酸０．１ｍＬを６０ｍＬのメスフラスコに入れてメスアップし、泳動試薬とした。
＜測定装置＞
機器：キャピラリー電気泳動装置ＣＡＰＩ‐３３００（大塚電子（株）製）
キャピラリー：フューズドシリカ 内径１００μｍ、外径０．３７５ｍｍ、長さ７２５ｍｍ
＜測定条件＞
使用ファイル：（新）陽イオン
検出波長：２１５ｎｍ
波長下限：２００ｎｍ
波長上限：２８０ｎｍ
波長間隔：５ｎｍ
サンプル注入：落差２５ｍｍ、３０ｓｅｃ
泳動条件：定電圧１５．０ｋＶ
分析時間：９〜１０分間
＜測定方法＞
加熱調理用液卵を１００倍希釈した希釈液卵を試験溶液とし、標準添加法により測定した。[Test Example 2] Measurement of amounts of potassium, calcium and magnesium The amounts of potassium, calcium and magnesium in the liquid egg for cooking were measured by an indirect absorption method using capillary electrophoresis.
<Standard solution>
A 0.5 mL portion of a 1000 ppm ammonia solution and 0.5 mL of each standard stock solution (1000 ppm) of potassium ion, calcium ion, and magnesium ion were placed in a 50 mL volumetric flask and made up to make a standard solution.
<Electrophoresis reagent>
Put 1 mL of 0.6 mol / L 2-hydroxyisoacetic acid, 0.5 mL of 0.8 mol / L imidazole solution, 1.2 mL 18-CROWN-6.99% 1 mL, and 0.1 mL acetic acid into a 60 mL volumetric flask. The volume was increased to obtain an electrophoresis reagent.
<Measurement device>
Equipment: Capillary electrophoresis device CAPI-3300 (Otsuka Electronics Co., Ltd.)
Capillary: Fused silica Inner diameter 100 μm, Outer diameter 0.375 mm, Length 725 mm
<Measurement conditions>
File used: (New) Cation detection wavelength: 215nm
Wavelength lower limit: 200 nm
Wavelength upper limit: 280nm
Wavelength interval: 5nm
Sample injection: Drop 25mm, 30sec
Electrophoretic conditions: constant voltage 15.0 kV
Analysis time: 9 to 10 minutes <Measurement method>
A diluted egg obtained by diluting the cooking egg for cooking 100 times was used as a test solution, and measurement was performed by the standard addition method.
［試験例３］官能評価
官能評価は、実施例１〜７及び比較例１〜４の加熱調理用液卵を、下記の条件で加熱凝固させて得た蒸し卵焼きを専門パネル１０名で食し、下記の評価基準に沿って評点し、その平均点を評価値とした。
＜蒸し卵焼きの製造条件＞
実施例１〜７及び比較例１〜４の加熱調理用液卵２００ｍＬを２５０ｍＬのパウチに充填して密封し、８５℃の湯につけて１０分間加熱して、蒸し卵焼きを得た。
＜評価基準＞
５：やわらかい半熟様の食感が非常に好ましい
４：やわらかい半熟様の食感である
３：対照と同程度である
２：対照よりもやや硬く、やわらかい食感に乏しい
１：対照よりも硬く、ぼそぼそしている[Test Example 3] Sensory evaluation Sensory evaluation was carried out by 10 specialist panelists on the steamed fried egg obtained by heating and solidifying the liquid cooking eggs of Examples 1 to 7 and Comparative Examples 1 to 4 under the following conditions. The scores were evaluated according to the following evaluation criteria, and the average score was used as the evaluation value.
<Conditions for steamed egg fried>
200 mL of the cooked liquid eggs of Examples 1 to 7 and Comparative Examples 1 to 4 were filled in a 250 mL pouch, sealed, and heated in 85 ° C. hot water for 10 minutes to obtain steamed eggs.
<Evaluation criteria>
5: Very soft half-ripe texture is very preferable 4: Soft half-ripe texture is the same as 3: Control is comparable to 2: Control is slightly harder, soft texture is poor 1: Control is harder Sloppy
表１より、酢酸と有機酸を含有させ、ｐＨが５．５以上７以下である加熱調理用液卵を用いて製した蒸し卵焼き（実施例１〜７）は、対照と比較してやわらかい半熟様の食感であった。特に、ｐＨが６以上７以下、酢酸と有機酸の合計含有量が０．２以上２％以下、カリウム、カルシウム及びマグネシウムの合計含有量が２００ｐｐｍ以上である加熱調理用液卵を用いて製した蒸し卵焼き（実施例１〜３、５、６）は、やわらかい半熟様の食感が非常に好ましいものであり、特に酢酸とグルコン酸を併用した加熱調理用液卵を用いて製した蒸し卵焼き（実施例１〜３）は、卵の食味にも優れる好ましいものであった。From Table 1, steamed omelet (Examples 1 to 7), which contains acetic acid and organic acid and has a pH of 5.5 or more and 7 or less and is produced using a cooked egg, is soft and soft compared to the control. The texture was like In particular, it was produced using a liquid egg for cooking that had a pH of 6 to 7 and a total content of acetic acid and organic acid of 0.2 to 2% and a total content of potassium, calcium and magnesium of 200 ppm or more. Steamed egg baked (Examples 1-3, 5 and 6) is very preferable to have a soft half-ripe texture, especially steamed egg baked using a liquid egg for cooking using acetic acid and gluconic acid in combination ( Examples 1 to 3 were preferable because of excellent egg taste.
一方、酢酸のみを含有させた加熱調理用液卵を用いて製した蒸し卵焼き（比較例１）は、対照と同程度の食感ではあったが、部分的にゲル様の食感が感じられ、好ましいものではなかった。
有機酸のみを含有させた加熱調理用液卵を用いて製した蒸し卵焼き（比較例２、３）は対照よりも硬い食感となり、やわらかい食感に乏しいものであった。
酢酸と有機酸を併用し、ｐＨが５．５未満である加熱調理用液卵を用いて製した蒸し卵焼き（比較例４）は、やわらかい食感は有するものの一部が十分に凝固せずに液状であり、酸のツンとした臭いも強く感じられ、卵焼きの食味として好ましいものではなかった。
グルコン酸カリウムを含有させ、ｐＨが７を超える加熱調理用液卵を用いて製した蒸し卵焼き（比較例５）は、対照と比較して硬い食感となり、好ましくなかった。On the other hand, the steamed omelet (Comparative Example 1) produced using the liquid cooking egg containing only acetic acid had a texture similar to that of the control, but partially felt a gel-like texture. It was not preferable.
The steamed omelet (Comparative Examples 2 and 3) produced using the liquid cooking egg containing only an organic acid had a harder texture than that of the control and had a soft texture.
Steamed omelet (comparative example 4) made using a liquid egg for cooking with a combination of acetic acid and organic acid, and having a pH of less than 5.5, has a soft texture, but part of it does not fully solidify It was liquid and the acid smell was strongly felt, which was not preferable for the taste of fried eggs.
Steamed omelet (Comparative Example 5) containing potassium gluconate and made using a liquid egg for cooking with a pH exceeding 7 was not preferable because it had a harder texture than the control.
［実施例８］
液全卵９７．５％、グルコン酸酢２．５％及びカルシウム４７５ｐｐｍを混合し、本発明の加熱調理用液卵を得た。得られた加熱調理用液卵の酢酸含有量は１．１％、グルコン酸含有量は０．０５％であった。
得られた加熱調理用液卵１５０ｇ、和風だし６５ｇ、鶏肉１００ｇ、玉ねぎ１００ｇを用意し、和風だし、鶏肉、玉ねぎを鍋に入れて火が通るまで加熱した後、加熱調理用液卵を回し入れてさらに５分間加熱し、親子丼の具を得た。
得られた親子丼の具は、やわらかい半熟様の食感であり、卵の食味にも優れる好ましいものであった。[Example 8]
Liquid whole egg 97.5%, gluconic acid vinegar 2.5%, and calcium 475 ppm were mixed, and the liquid egg for heat cooking of this invention was obtained. Acetic acid content of the obtained liquid egg for cooking was 1.1%, and gluconic acid content was 0.05%.
Prepare 150g of cooked liquid egg, 65g of Japanese-style broth, 100g of chicken and 100g of onion, start with Japanese-style broth, put chicken and onion in a pan and heat until the fire has passed, and then put the cooked liquid egg And further heated for 5 minutes to obtain a bowl of rice cake.
The resulting oyster bowl had a soft, half-ripe texture and was excellent in egg taste.
Claims (7)
酢酸と、
炭素数が３以上６以下である有機酸から選ばれる１種以上とを含有し、
ｐＨが５．５以上７以下である、
加熱調理用液卵。A liquid egg for cooking,
Acetic acid,
Containing at least one selected from organic acids having 3 to 6 carbon atoms,
pH is 5.5 or more and 7 or less,
Liquid egg for cooking.
前記炭素数が３以上６以下である有機酸がグルコン酸である、
加熱調理用液卵。In the liquid egg for cooking according to claim 1,
The organic acid having 3 to 6 carbon atoms is gluconic acid,
Liquid egg for cooking.
前記液卵全量に対して、
前記酢酸及び前記有機酸の合計含有量が０．０１％以上２％以下である、
加熱調理用液卵。In the liquid egg for heating cooking according to claim 1 or 2,
For the total amount of the liquid egg
The total content of the acetic acid and the organic acid is 0.01% or more and 2% or less,
Liquid egg for cooking.
前記酢酸及び前記有機酸の含有比が、１：０．０１〜１：１である、
加熱調理用液卵。In the liquid egg for heat cooking as described in any one of Claims 1 thru | or 3,
The content ratio of the acetic acid and the organic acid is 1: 0.01 to 1: 1.
Liquid egg for cooking.
カリウム、マグネシウム及びカルシウムの合計含有量が２００ｐｐｍ以上である、
加熱調理用液卵。In the liquid egg for heat cooking as described in any one of Claims 1 thru | or 4,
The total content of potassium, magnesium and calcium is 200 ppm or more,
Liquid egg for cooking.
卵焼成品。Using the liquid egg for heating cooking according to any one of claims 1 to 5,
Egg-baked product.
卵とじ。Using the liquid egg for heating cooking according to any one of claims 1 to 6,
Egg binding.
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