JP2023091641A - Heated egg composition and production method thereof, and bad flavor suppressing method of heated egg composition - Google Patents

Abstract

To provide a heated egg composition which is suppressed from generating a bad flavor when stored in a warm state and a production method thereof and to provide a method for suppressing a heated egg composition from generating a bad flavor when the heated egg composition is stored in a warm state.SOLUTION: A heated egg composition contains an antioxidant. A production method of a heated egg composition includes a step of adding an antioxidant to an egg and heating the resultant. A bad flavor suppressing method of a heated egg composition includes a step of adding an antioxidant to an egg and heating the resultant.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a cooked egg composition, a method for producing the same, and a method for suppressing off-flavours of a cooked egg composition.

In restaurants and the like, commercially prepared frozen food is widely used because it is possible to provide food efficiently and at a low cost, and it is thawed and provided to customers. Frozen cooked rice dishes (for example, frozen fried rice) take time to defrost. In some cases, it is kept warm for a long time by putting it in a heat-retaining container (for example, a rice cooker with a heat-retaining function). However, when a dish containing a heated egg (for example, fried rice containing a heated egg as an ingredient) is kept warm in a heat-retaining container, an off-flavour (unpleasant flavor) is generated and the quality deteriorates. .

Patent Document 1 discloses a seasoning for foods cooked by heating eggs, which contains an iron-containing spice, an acidulant, and starch or modified starch (Patent Document 1, Claim 1).
Patent document 2 is produced using chicken eggs or egg yolks produced from chickens fed chicken feed containing 50 mg/kg or more of lutein and 40 mg/kg or more of vitamin E (α-tocopherol equivalent). A chicken egg processed food is disclosed (Patent Document 2, Claim 4).
Patent Document 3 discloses a processed egg food containing tocopherol and an emulsifier, wherein the content of γ-tocopherol in the tocopherol is 40% by mass or more (Patent Document 3, Claim 1). .
However, it was not known to add antioxidants such as rosemary extract, vitamin E, etc. to eggs for the purpose of suppressing off-flavour development of cooked egg compositions.

JP 2019-216611 A Japanese Patent Application Laid-Open No. 2003-102395 JP 2019-154256 A

SUMMARY OF THE INVENTION An object of the present invention is to provide a cooked egg composition that suppresses the generation of off-flavours when stored in a warm state, and a method for producing the same. Another object of the present invention is to provide a method for suppressing the generation of off-flavours when a heated egg composition is stored in a warm state.

In order to solve the above problems, the present inventors have made intensive studies and found that by adding an antioxidant to the egg (egg before heating) and heating it during the production of the heated egg composition, It was found that the occurrence of off-flavours is suppressed when a heated egg composition is stored in a warm state.
The present inventors also found that when the heated egg composition is produced, the heated egg composition is stored in a warm state by adding ethanol together with an antioxidant to the egg (egg before heating) and heating it. It was found that the occurrence of both off-flavours and off-flavours (unpleasant odors) is suppressed.
The inventors of the present invention completed the present invention by conducting further studies based on the findings.

That is, the present invention provides the following.
[1] A cooked egg composition containing an antioxidant.
[2] The composition according to [1] above, wherein the antioxidant is at least one selected from the group consisting of rosemary extract and vitamin E.
[3] The composition according to [1] above, wherein the antioxidant is a rosemary extract and the content of the rosemary extract is 0.002 to 0.5% by weight.
[4] The composition according to [1] above, wherein the antioxidant is vitamin E and the content of vitamin E is 0.003 to 0.7% by weight.
[5] The composition according to any one of [1] to [4] above, which further contains ethanol.
[6] The composition according to [5] above, wherein the ethanol is contained in at least one selected from the group consisting of sake and mirin.
[7] The composition according to [5] or [6] above, which has an ethanol content of 0.07 to 2.0% by weight.
[8] Fried rice containing the composition according to any one of [1] to [7] above and cooked rice.
[9] A method for producing a cooked egg composition, comprising adding an antioxidant to an egg and heating the egg.
[10] A method for suppressing off-flavours of a cooked egg composition, comprising the step of adding an antioxidant to an egg and heating the egg.

By containing an antioxidant, the heated egg composition of the present invention has the effect of suppressing the occurrence of off-flavours when stored in a warm state (for example, when stored in a rice cooker with a heat retention function). have.
Since the heated egg composition of the present invention contains an antioxidant and ethanol, both off-flavours and off-odors are generated when stored in a warm state (for example, when stored in a rice cooker with a heat-retaining function). It has the effect of being suppressed.

The present invention will be described in detail below.
The cooked egg composition of the present invention contains an antioxidant.

In the present invention, antioxidants include antioxidants that are acceptable as foods, such as rosemary extract, vitamin E, vitamin C, erythorbic acid, sulfites, BHT, BHA, sodium sulfite, tea extract. , bayberry extract, unsaponifiable sesame oil, licorice oil extract, enzyme-treated rutin, gallic acid, ferulic acid, etc., preferably rosemary extract and vitamin E.
In the present invention, antioxidants may be used singly or in combination of two or more.

Rosemary is generally known to contain antioxidant components such as rosmarinic acid, carnosic acid, carnosol and carnosic acid.
The rosemary extract used in the present invention can be produced by a method known in the field of food additives (eg, the method described in JP-A-2011-80086).
The rosemary extract used in the present invention is preferably a water-soluble extract of rosemary. A water-soluble rosemary extract can be obtained, for example, by adding water to an extract obtained by using hydrous ethanol (e.g., ethanol with a water content of 40 to 60% by weight) to precipitate water-insoluble components, and if necessary, It is obtained by distilling off the solvent from the filtrate obtained by treating with activated charcoal and drying it. For extraction, the whole plant of rosemary or its leaves, roots, stems, flowers, fruits and seeds may be used, preferably leaves and stems (more preferably leaves).
The rosemary extract used in the present invention can also be a commercial product. Examples of commercial products include the RM Keeper series such as RM Keeper MP, RM Keeper SF, RM Keeper OS, and RM Keeper OSE (all of which are manufactured by Mitsubishi. Chemical Co., Ltd.), RM-21 series such as RM-21A, RM-21S, RM-21A base, RM-21B base (all manufactured by Mitsubishi Chemical Co., Ltd.), rosemary extract (manufactured by Matsuura Pharmaceutical Co., Ltd. ), rosemary extract MF (manufactured by Maruzen Pharmaceutical Co., Ltd.), and the like.

Vitamin E used in the present invention is tocopherol (α-tocopherol, β-tocopherol, γ-tocopherol or δ-tocopherol) or tocotrienol (α-tocotrienol, β-tocotrienol, γ-tocotrienol or δ-tocotrienol), It may be a single substance or a mixture of two or more. Vitamin E may be natural or synthetic, but naturally occurring tocopherol is preferred because it has stronger antioxidant activity than chemically synthesized vitamin E, and γ-tocopherol or δ-tocopherol is preferred from the viewpoint of heat stability and durability of effect. It is preferred to include
In the present invention, a commercially available vitamin E can be used, and examples of commercially available products include mixed tocopherol preparations "Emix 70L (trade name)", "Emix 50L (trade name)", and "Emix 35L (trade name)." (trade name)” (both manufactured by Mitsubishi Chemical Corporation) (vitamin E content: 68% by weight, 50% by weight, and 34% by weight in order).
Liquid, emulsified liquid, emulsified powder, etc. can be used regardless of the nature of the formulation containing vitamin E to be used.

The antioxidant content in the cooked egg composition of the present invention varies depending on the type of antioxidant, but is, for example, 0.002 to 1.0% by weight.

When rosemary extract is used as an antioxidant, the content of rosemary extract in the cooked egg composition of the present invention is, for example, 0.002 to 0.5% by weight, 0.007 to 0.5% by weight. %, 0.007 to 0.2 wt%, preferably 0.01 to 0.18 wt%, more preferably 0.02 to 0.16 wt%, still more preferably 0.04 to 0.15 wt% be.
When rosemary extract is used as an antioxidant, if the content of rosemary extract in the cooked egg composition of the present invention is less than 0.007% by weight, the unpleasant odor of cooked eggs cannot be suppressed. Tend.
If the content of the rosemary extract in the cooked egg composition of the present invention exceeds 0.2% by weight, the cooked egg tends to be dull in color or have a bitter taste.
In the present invention, when a product (preparation) containing a rosemary extract is used as a rosemary extract component, the range of the content of the rosemary extract indicates the range in terms of rosemary extract.
For example, a heated egg when 0.2% by weight of a rosemary extract preparation “RM-21A (trade name)” (rosemary extract concentration: 10% by weight) is added as a raw material for a heated egg composition. The content (converted amount) of the rosemary extract in the composition is 0.02% by weight (=0.2% by weight×0.1).

When vitamin E is used as an antioxidant, the content of vitamin E in the cooked egg composition of the present invention is, for example, 0.003 to 0.7% by weight, preferably 0.01 to 0.27% by weight, More preferably 0.02 to 0.25 wt%, still more preferably 0.03 to 0.22 wt%.
In the present invention, when using a product (preparation) containing vitamin E as a vitamin E component, the above range of vitamin E content indicates a range in terms of vitamin E equivalent.
For example, when 0.1% by weight of the mixed tocopherol preparation "Emix 35L (trade name)" (vitamin E content: 34% by weight) is added as a raw material for the heated egg composition, in the heated egg composition The content (converted amount) of vitamin E is 0.034% by weight (=0.1% by weight×0.34).

Preferably, the cooked egg composition of the present invention further contains ethanol.
Ethanol used in the present invention includes ethanol that is acceptable as food.
Foods containing ethanol may be used as the ethanol component in the present invention. Foods containing ethanol include sake (for example, sake), mirin (also called hon-mirin), cooking sake, shochu, wine, and beer, with sake and mirin (hon-mirin) being preferred.
As the food containing ethanol used in the present invention, a commercially available product can also be used. 14% by weight), Hon Mirin "Tenbare Hon Mirin G (trade name)" (ethanol content: 13.5 to 14.4% by weight) manufactured by King Jozo Co., Ltd., and MC Food Specialties.

In the heated egg composition of the present invention, the content of ethanol is, for example, 0.07-2.0% by weight, preferably 0.08-1.0% by weight, more preferably 0.09-0.9% by weight. %, more preferably 0.1 to 0.8% by weight.
When the content of ethanol in the heated egg composition of the present invention exceeds 1% by weight, the flavor of alcohol tends to be felt strongly.
In the present invention, when a food containing ethanol as an ethanol component is used, the range of the ethanol content indicates the range in terms of ethanol content.
For example, as a raw material of the heated egg composition, 3.0% by weight of sake “Aji no Utage Seishu Kasen 20L (trade name)” (ethanol content: 13 to 14% by weight) is added. The content (converted amount) of ethanol in the composition is 0.39 to 0.42 wt% [= (3.0 wt% x 0.13) to (3.0 wt% x 0.14)]. .

In the present invention, the cooked egg composition may contain additives commonly used in the food industry, other than the above ingredients.
Additives include frying oils, seasonings, spices, proteins, starches, thickeners, emulsifiers, bacteriostatic agents, pH adjusters, swelling agents, and the like .
The content of the additive is, for example, 4-8% by weight relative to the cooked egg composition.

The form of the heated egg composition of the present invention is not particularly limited, but examples thereof include scrambled eggs, scrambled eggs, omelettes, dashimaki tamago, and the like.
The heated egg composition of the present invention can be provided as a food product as it is, but can also be provided as a food product in combination with other food products.
Foods that combine the heated egg composition of the present invention with other foods include, for example, the heated egg composition (scrambled egg) and cooked rice of the present invention, and ingredients that may optionally be contained (e.g., Meat (e.g. pork, chicken, beef, etc.), seafood (e.g. shrimp, shellfish, etc.), vegetables or mushrooms (e.g., green onions, white onions, onions, carrots, green peppers, paprika, shiitake mushrooms, mushrooms, etc.) Fried rice containing

The cooked egg composition of the present invention and foods combining the cooked egg composition of the present invention with other foods can be provided as frozen foods.
Frozen foods obtained by freezing the heated egg composition of the present invention and frozen foods obtained by combining the heated egg composition of the present invention with other foods may be thawed by restaurants and consumers. Occurrence of off-flavours and/or offensive odors even when the food is placed in a heat-retaining container (for example, a rice cooker with a heat-retaining function or a chafing dish) and kept warm (stored in a warm state) for a certain period of time before eating. has the effect of being suppressed.

The heated egg composition of the present invention can be produced by the method for producing the heated egg composition of the present invention described below.

The method of making the cooked egg composition of the present invention comprises adding an antioxidant (preferably antioxidant and ethanol) to the egg and heating.
The definitions, examples, and addition amounts of the "antioxidant" and "ethanol" used in the production method of the present invention are the same as the definitions, examples, and contents described for the heated egg composition of the present invention. be.

In the present invention, eggs as raw materials include hen's eggs, quail eggs, etc., and hen's eggs are preferred. In the present invention, the raw material egg may be whole egg, white, or yolk, but whole egg is preferred.

In the production method of the present invention, the temperature for heating the egg to which the antioxidant (preferably the antioxidant and ethanol) has been added may be at least the denaturation temperature of the protein of the egg. Specifically, the heating temperature is, for example, 100° C. or higher, preferably 180° C. or higher, and more preferably 200° C. or higher. The heating temperature is, for example, 350° C. or lower, preferably 300° C. or lower, more preferably 250° C. or lower.
In the production method of the present invention, the heating time is, for example, 30 seconds to 4 minutes, preferably 30 seconds to 2 minutes 30 seconds, more preferably 1 minute to 1 minute 30 seconds.

In the production method of the present invention, the heating method can be performed by a method known in the field of food production, for example, heating using a frying machine (e.g., IH drum type frying machine), a frying pan, etc. .

The production method of the present invention preferably includes the following steps.
(i) Mix and homogenize eggs, add antioxidant (e.g., rosemary extract, vitamin E) (preferably, ethanol (e.g., sake, mirin)), and mix to form a mixed liquid egg and (ii) preheating a frying machine (e.g., up to 200 ° C), adding frying oil (e.g., palm oil), and immediately after that, adding the mixed liquid egg obtained in (i), and A step of heating and baking while mixing with a spatula or the like to obtain the heated egg composition of the present invention.

In step (i), when the raw material antioxidant is powder, it is dissolved or dispersed in a solvent (e.g., water) in advance to form a solution or dispersion of the antioxidant, and then mixed with the egg. may
The heated egg composition of the present invention obtained in step (ii) may be frozen with a quick freezer or the like to form a frozen food.

The heated egg composition of the present invention, foods (e.g., fried rice) that combine the heated egg composition of the present invention with other foods, and frozen foods obtained by freezing these (e.g., frozen fried rice) (hereinafter referred to as Collectively, the food of the present invention) is placed in a heat-retaining container (for example, a rice cooker with a heat-retaining function) in a warm state for a certain period of time before eating by a restaurant or a consumer, and kept warm (warm state ), it has the effect of suppressing the generation of off-flavours and/or off-flavours.
When the food of the present invention is kept warm in a heat-retaining container, the heat retention time (storage time in a warm state) is, for example, 2 to 12 hours, preferably 3 to 10 hours, from the viewpoint of suppressing the generation of off-flavours and off-odors. , more preferably 3 to 8 hours. The heat retention temperature (storage temperature in a warm state) is, for example, 50°C to 85°C, preferably 60°C to 85°C, more preferably 70°C to 80°C.
The type of heat-retaining container is not particularly limited, but examples thereof include a rice cooker with a heat-retaining function and a chafing dish.

In the present invention, the term "unpleasant flavor" of food refers to an unpleasant flavor when eaten.
In the present invention, the "off-flavor" of food refers to an unpleasant smell when sniffed with the nose before eating.
As used herein, "unpleasant" of an unpleasant flavor or unpleasant odor includes, for example, a sulfur-like, rancid, sour, or bean sprout-like odor or flavor.
In this specification, the effect of suppressing the generation of off-flavor (or off-flavour and off-odor) when stored in a warm state (for example, when stored in a rice cooker) is, for example, the sensory evaluation method of Test Example 1 described later or according to this It can be evaluated by the method according to. In the present invention, suppression of generation of off-flavor (or off-flavour and off-odor) means that the heated egg composition produced by adding the antioxidant (or antioxidant and ethanol) in the present invention is oxidized. Suppressed compared to a cooked egg composition made without the addition of antioxidants (or antioxidants and ethanol).

TECHNICAL FIELD The present invention relates to a method for suppressing off-flavours in a cooked egg composition, comprising the step of adding an antioxidant (preferably an antioxidant and ethanol) to the egg and heating the egg.
In the method for suppressing the off-flavor of the cooked egg composition of the present invention, the definitions, examples, and addition amounts of the "antioxidant" and "ethanol" are the same as those described for the above-described cooked egg composition of the present invention. , content. Further, examples of "egg", method of "heating", temperature and time are the same as examples, method, temperature and time described for the above-described heated egg composition of the present invention.

As used herein, food is a concept that broadly encompasses things that can be taken orally (excluding pharmaceuticals), not only so-called "food" but also beverages, health supplements, foods with health claims (e.g., food for specified health uses). , Foods with Function Claims, Foods with Nutrient Claims), supplements, etc.

EXAMPLES The present invention will be described in more detail below based on examples and test examples, but the present invention is not limited to these. In Examples and Test Examples, % indicates % by weight.

[Example 1]
A scrambled egg (cooked egg composition of the present invention) of Example 1 was produced by the following method using the raw materials of the mixing ratio shown in Table 1.
A rosemary extract preparation (powder) was dissolved in warm water (around 50°C) to obtain a rosemary extract solution. Whole eggs were mixed and homogenized, and a solution of rosemary extract was added and mixed to obtain mixed liquid eggs.
Preheat the IH drum-type frying machine to 200 ° C., add frying oil, immediately add the mixed liquid egg, mix with a spatula, heat for about 1 minute and 30 seconds to bake, and fry in Example 1. got an egg The heating yield was about 75%.
The obtained scrambled eggs were taken out in a vat and frozen with a quick freezer to obtain scrambled eggs (frozen product) of Example 1.

[Example 2]
A scrambled egg (cooked egg composition of the present invention) of Example 2 was produced by the following method using the raw materials of the mixing ratio shown in Table 2.
A rosemary extract preparation (powder) was dissolved in warm water (around 50°C) to obtain a rosemary extract solution. Whole eggs were mixed and homogenized, and a solution of rosemary extract and sake were added and mixed to obtain a mixed liquid egg.
Preheat the IH drum type frying machine to 200 ° C., add frying oil, immediately add the mixed liquid egg, mix with a spatula, heat for about 1 minute and 30 seconds to bake, and fry in Example 2. got an egg The heating yield was about 75%.
The obtained scrambled eggs were taken out in a vat and frozen with a quick freezer to obtain scrambled eggs (frozen product) of Example 2.

[Example 3]
A scrambled egg (cooked egg composition of the present invention) of Example 3 was produced by the following method using raw materials in the mixing ratio shown in Table 3.
Whole eggs were mixed and homogenized, mixed tocopherol preparations were added and mixed to obtain mixed liquid eggs.
Preheat the IH drum-type frying machine to 200 ° C., add frying oil, immediately add the mixed liquid egg, mix with a spatula, heat for about 1 minute and 30 seconds to bake, and fry in Example 3. got an egg The heating yield was about 75%.
The obtained scrambled eggs were taken out in a vat and frozen with a quick freezer to obtain scrambled eggs (frozen product) of Example 3.

[Example 4]
A scrambled egg (cooked egg composition of the present invention) of Example 4 was produced by the following method using the raw materials of the mixing ratio shown in Table 4.
A rosemary extract preparation (powder) was dissolved in warm water (around 50°C) to obtain a rosemary extract solution. Whole eggs were mixed and homogenized, and a solution of rosemary extract and hon-mirin were added and mixed to obtain a mixed liquid egg.
Preheat the IH drum-type frying machine to 200 ° C., add frying oil, immediately add the mixed liquid egg, mix with a spatula, heat for about 1 minute and 30 seconds to bake, and fry in Example 4. got an egg The heating yield was about 75%.
The obtained scrambled eggs were taken out in a vat and frozen with a quick freezer to obtain scrambled eggs (frozen product) of Example 4.

[Comparative Example 1]
A scrambled egg of Comparative Example 1 was produced by the following method using raw materials in the mixing ratio shown in Table 5.
The whole egg was mixed and homogenized to obtain a liquid egg.
Preheat the IH drum-type frying machine to 200 ° C., add frying oil, immediately add liquid eggs, mix with a spatula, heat for about 1 minute and 30 seconds to bake, and fried eggs of Comparative Example 1. got The heating yield was about 75%.
The obtained scrambled eggs were taken out in a vat and frozen with a quick freezer to obtain scrambled eggs (frozen product) of Comparative Example 1.

[Test Example 1] (sensory evaluation)
Fried eggs (frozen product) (30 g) of Examples 1 to 4 and Comparative Example 1 were mixed with frozen cooked rice (200 g) (“Restaurant butter rice (white)” (trade name), manufactured by Ajinomoto Frozen Foods), and electronically Thawed using the microwave. The thawed sample was kept warm for about 8 hours in a rice cooker (temperature: 70°C), and then sensory evaluation was performed on the odor of the sample before eating and the flavor of the sample when eating.
The sensory evaluation was conducted by a trained panel of 4 persons and evaluated according to the evaluation criteria shown in Tables 7 and 8. Evaluation results (scores) were determined by panel discussion. Table 6 shows the results.

[Examples 5 to 11]
Fried eggs of Examples 5 to 11 (cooked egg compositions of the present invention) were produced in the same manner as in Example 2, except that the mixing ratio was changed using raw materials with the mixing ratio shown in Table 9.
The obtained scrambled eggs were taken out in a vat and frozen with a quick freezer to obtain scrambled eggs (frozen products) of Examples 5 to 11.

[Test Example 2] (sensory evaluation)
Fried eggs (frozen product) (30 g) of Examples 5 to 11 were mixed with frozen cooked rice (200 g) (“Butter rice for restaurants (white)” (trade name), manufactured by Ajinomoto Frozen Foods), and used in a microwave oven. and thawed. The thawed sample was kept warm for about 8 hours in a rice cooker (temperature: 70°C), and then sensory evaluation was performed on the odor of the sample before eating and the flavor of the sample when eating.
The sensory evaluation was conducted by a trained panel of 4 persons and evaluated according to the evaluation criteria shown in Tables 7 and 8. Evaluation results (scores) were determined by panel discussion. Table 10 shows the results.
Table 10 also shows the results of the sensory test of Example 2 conducted in Test Example 1.

[Test Example 3] (sensory evaluation)
The scrambled egg (frozen product) (30 g) of Example 2 and Comparative Example 1 was mixed with frozen cooked rice (200 g) ("Butter Rice for Restaurant (White)" (trade name), manufactured by Ajinomoto Frozen Foods), and microwaved. Unzipped using . The thawed samples were kept warm in a rice cooker (70° C.) for 1 hour, 2 hours, or 3 hours, and then subjected to sensory evaluation of the odor before eating and the taste of the samples when eating.
The sensory evaluation was conducted by a trained panel of 4 persons and evaluated according to the evaluation criteria shown in Tables 7 and 8. Evaluation results (scores) were determined by panel discussion. Table 11 shows the results.

From the results of Comparative Example 1 in Table 11, when antioxidants and ethanol are not contained, when stored in a rice cooker, an unpleasant flavor and odor of cooked eggs are generated in about 3 hours from the start of storage in the rice cooker. have understood.

ADVANTAGE OF THE INVENTION According to this invention, the heated egg composition which generation|occurence|production of the off-flavor when stored in a warm state was suppressed, and its manufacturing method can be provided. Further, according to the present invention, it is possible to provide a method for suppressing the occurrence of off-flavours when a heated egg composition is stored in a warm state.

Claims (10)

A cooked egg composition containing an antioxidant. The composition according to claim 1, wherein the antioxidant is at least one selected from the group consisting of rosemary extract and vitamin E. The composition according to claim 1, wherein the antioxidant is rosemary extract and the rosemary extract content is 0.002-0.5% by weight. The composition according to claim 1, wherein the antioxidant is vitamin E and the vitamin E content is 0.003-0.7% by weight. A composition according to any one of claims 1 to 4, further comprising ethanol. 6. The composition according to claim 5, wherein the ethanol is contained in at least one selected from the group consisting of sake and mirin. A composition according to claim 5 or 6, wherein the ethanol content is 0.07-2.0% by weight. Fried rice containing the composition according to any one of claims 1 to 7 and cooked rice. A method for producing a cooked egg composition, comprising adding an antioxidant to an egg and heating. A method for suppressing an off-flavour of a heated egg composition, comprising the step of adding an antioxidant to an egg and heating the egg.