JP4553836B2 - Seasoning composition containing eggshell membrane - Google Patents

Description

  The present invention relates to a seasoning composition containing an eggshell membrane and a processed food containing the same.

Currently, seasonings and food additives are widely used in the production of food. However, in terms of the flavor of food, the current situation is that satisfactory products have not yet been obtained. In particular, with respect to the flavor of roasted meat and the flavor of joints such as skipjack or bonito, there is no satisfactory product with a high level of market demand.
Currently, the following methods and foods are known as inventions related to the present invention.
1. A method for producing a seasoning having a roasted meat flavor-like flavor by adding sugar and the like to a yeast extract containing a certain amount of sulfur-containing compound (see Patent Document 1),
2. A method for producing a meat extract seasoning material imparted with a rich taste by adding fructose to a meat extract and heating (see Patent Document 2),
3. A method for producing a food containing a useful component of eggshell membranes obtained by decomposing birds' eggshell membranes with acid or alkali and treating the resulting degradation product liquid (see Patent Document 3),
4). 4. Food containing a degradation product produced by treating a bird's eggshell membrane with a proteolytic enzyme (see Patent Document 4), and 5. A food containing a hydrolyzate of eggshell membrane as a seasoning (see Non-Patent Document 1).

However, even if the method described in Patent Document 1 is used, the taste and flavor peculiar to yeast extract remain, and the use range and amount of the seasoning having a roast meat flavor-like flavor are limited. Moreover, even if the method of patent document 2 is used, the browning odor and coloring peculiar to a meat extract seasoning raw material will arise. Furthermore, a hydrolyzate of eggshell membrane is also used as a seasoning (Non-Patent Document 1), but a satisfactory seasoning composition has not yet been obtained.
JP-A-4-66069 JP 2000-125805 A JP-A-48-40968 JP-A-4-148649 Gifu Women's University Journal 2003. March P99-107

  An object of the present invention is to provide a seasoning composition that does not affect the taste of the food and that enhances the flavor of the seasoning, and a processed food containing the seasoning composition.

  As a result of intensive studies to solve the above problems, the present inventor has found that the flavor of the seasoning is enhanced by including the eggshell membrane in the seasoning. The present inventor has further studied, and in terms of dry matter, the content ratio of the eggshell membrane to 100 parts by mass of the seasoning composition is preferably about 0.01 to 10 parts by mass. And the eggshell membranes are produced at a temperature of about 80 to 200 ° C. by producing a seasoning composition by a production method, whereby the flavor of the seasoning, for example, meat flavor (beef flavor, pork flavor) , Chicken flavor, etc.) and dashi flavor (bonito flavor, niboshi flavor, etc.) were found to be significantly enhanced. The present inventor has completed the present invention based on these findings.

That is, the present invention
(1) A seasoning composition comprising a seasoning and an eggshell membrane;
(2) The seasoning composition as described in (1) above, wherein the content ratio of the eggshell membrane to 100 parts by mass of the seasoning composition in terms of dry matter is 0.01 to 10 parts by mass,
(3) The seasoning according to (1) or (2), wherein the seasoning is produced by a production method including a step of heating a mixture containing a seasoning and an eggshell membrane at a temperature of 80 to 200 ° C. Composition,
(4) The seasoning composition as described in (3) above, wherein the heating time is 1 minute to 8 hours,
(5) The seasoning composition according to any one of the above (1) to (4), wherein the seasoning is a protein hydrolyzate, livestock meat extract, yeast extract, seafood extract or fish clause extract. object,
(6) The seasoning composition according to any one of (1) to (5), further comprising a sugar or an amino acid,
(7) The seasoning composition according to any one of (1) to (6), wherein the eggshell membrane is attached to the eggshell,
(8) The seasoning composition according to any one of (1) to (7), wherein the eggshell membrane is pulverized,
(9) Processed food containing the seasoning composition according to any one of (1) to (8), and (10) Food addition characterized by containing an eggshell membrane Agent,
About.

  Examples of the seasoning in the processed food containing the seasoning composition include those having a meat flavor (beef flavor, pork flavor, chicken flavor, etc.) and dashi flavor (bonito flavor, bonito flavor, etc.). According to the present invention, these can be remarkably increased.

  Examples of the eggshell membrane in the present invention include a membrane inside the eggshell, a dried membrane, or a crushed one of the dried membrane, preferably a crushed eggshell membrane. In addition, eggshell membranes include those obtained by pulverizing eggshells to which eggshell membranes are attached, but those that are decomposed with acid, alkali, proteolytic enzyme, or the like are excluded. Examples of eggs include eggs such as birds (for example, chicken or ostrich).

Examples of the seasoning referred to in the present invention include protein hydrolyzate, livestock meat extract, yeast extract, seafood extract, fish salmon extract and the like. The seasoning also includes chemical seasonings such as glutamic acid, succinic acid or salts thereof.
The seasoning may be a single type or a mixture of two or more types.

  The protein hydrolyzate includes, for example, an acid hydrolyzate, an enzyme degradation product or an autolysate of animal protein or plant protein. Examples of animal proteins include proteins derived from beef bones, pork bones, chicken bones, beef, pork, chicken, chicken legs, pork legs, cow skin, pig skin, chicken skin, and the like. Examples of plant proteins include proteins derived from wheat, soybeans, corn or rice. Specific examples of the protein hydrolyzate include animal seasoning liquid (HAP), vegetable seasoning liquid (HVP), fish sauce, soy sauce, and miso.

  Examples of livestock meat extract include, for example, normal pressure heating medium extract or pressurized heating medium extract such as beef bone, pork bone, chicken bone, beef, pork, chicken, chicken leg, pork leg, cow skin, pig skin or chicken skin. Etc. As the extraction medium, a liquid medium is preferable. As the liquid medium, water is preferable. Specific examples of the meat extract include beef bone extract, beef meat extract, beef tissue extract, pork extract, pork meat extract, chicken extract or chicken meat extract.

Examples of the yeast extract include extracts extracted and concentrated after the yeast is subjected to treatment such as enzymatic digestion, autolysis or acid degradation, and the components in the cells taken out from the yeast are concentrated after the yeast is cultured. Also included are those obtained by concentrating bacterial components extracted from the yeast or the yeast by enzymatic degradation or hydrolysis with acid or the like. Examples of the bacterial cell component include proteins, amino acids, organic acids, inorganic salts, nucleic acids, and peptides. Cellular components in yeast can be extracted by a known method, for example, by applying mechanical pressure to the yeast cell membrane. The extracted protein or nucleic acid increases the content of amino acids, peptides, inosinic acid or guanylic acid by enzymatic reaction or self-digestion, and is more preferable as a yeast extract.
As yeast used as the raw material of a yeast extract, beer yeast, baker's yeast, or Torula yeast etc. are mentioned preferably, for example.

  Examples of seafood extracts include fish meat, fish bones, fish internal organs, crab, squid, shrimp, scallops, oysters, kombu or wakame, etc. Etc.

  Examples of fish bun extracts include bonito bonito, soda bun, bonito bonito, bonito bonito, bonito or boiled dried water extract, hot water extract, alcohol extract and the like.

  The shape of the seasoning composition according to the present invention is not particularly limited, and may be solid, liquid, or pasty. Examples of the solid include shapes such as powder, granules, and flakes.

  Moreover, the content rate of the eggshell membrane in the seasoning composition which concerns on this invention will not be specifically limited if it is a ratio which can enhance the flavor of a seasoning. Specifically, for example, when the shape of the seasoning composition is a solid such as a powder or a granule, the eggshell membrane is preferably about 0.01 to 10 parts by mass, and more preferably about 100 parts by mass with respect to 100 parts by mass of the seasoning composition. It is desirable to add 0.1 to 10 parts by mass, more preferably about 0.3 to 5 parts by mass. Moreover, when the seasoning composition is in a liquid or paste form, it is preferable that the seasoning composition is converted to a dry weight and the eggshell membrane is blended so as to have the above ratio.

  In addition to the above-mentioned seasoning and eggshell membrane, the seasoning composition according to the present invention may further contain, for example, a sugar, an amino acid, a nucleic acid-related substance, or an excipient that can be added according to the Food Sanitation Law. preferable. Examples of the sugar include monosaccharides or disaccharides such as glucose, sugar, xylose or fructose, and glucose is particularly preferable. Examples of amino acids include glycine, alanine, glutamic acid or a salt thereof, proline, taurine, leucine, isoleucine, lysine or aspartic acid or a salt thereof, and particularly preferably glycine or alanine. Examples of nucleic acid-related substances include umami components such as 5'-inosinic acid or 5'-guanylic acid. Examples of the excipient include dextrins and gums.

  The seasoning composition according to the present invention obtains eggshell membranes or eggshells attached to eggshell membranes (hereinafter referred to as eggshell membrane-attached eggshells) by removing egg liquid from eggs (eg, chicken eggs). It can be produced according to a method comprising one step and a second step of mixing a seasoning and eggshell membrane or eggshell membrane-attached eggshell to prepare a mixture and heating the mixture.

  In the first step, examples of means for removing the egg liquid from the egg include known means such as split eggs. When only the eggshell membrane is obtained, the eggshell to which the eggshell membrane is attached is washed with water, and then the eggshell is crushed to about 1 to 3 mm and placed in water. It is preferable to obtain. The obtained eggshell membrane or eggshell membrane-attached eggshell (hereinafter referred to as eggshell membrane or the like) is preferably dried, ground and used in the second step. For the drying, for example, known means such as hot air drying, drum drying drying, microwave drying, far infrared drying or freeze drying can be used. For the pulverization, known means such as a pulverizer can be used.

  In the second step, when the mixture is prepared by mixing the seasoning and the eggshell membrane obtained in the first step, the mixture may be prepared by adding the eggshell membrane or the like to the seasoning and mixing it. A seasoning may be added and mixed to form a mixture. Mixing can be carried out by a known means such as using a stirrer. Although the temperature at the time of heating is not specifically limited, The temperature which does not impair the flavor of a seasoning is preferable, for example, about 80-200 degreeC, More preferably, it is about 100-150 degreeC, More preferably, it is about 110-130 degreeC. is there. The heating time is not particularly limited, but is preferably a time that does not impair the flavor of the seasoning, for example, about 1 minute to 8 hours, more preferably about 10 minutes to 3 hours, and further preferably about 20 minutes to 1 hour. It is. A heating means is not specifically limited, A well-known means can be used. Moreover, when the obtained seasoning composition is liquid or paste-like, it is preferable to concentrate the said mixture after the said heating, and to sterilize by a well-known means. When the seasoning composition is solid, the liquid or paste-like composition is dried by means such as hot air drying, spray drying, freeze drying, vacuum drying, drum drying or vacuum drum drying. Is preferred. The dried product may be further converted into powder or granules by a known method.

  Examples of the processed food according to the present invention include curry, stew, consomme soup, noodle soup, hamburger, croquette, gyoza, spring roll, fried rice, gomoku rice, or sprinkle. The processed food according to the present invention can be produced by adding a seasoning composition containing an eggshell membrane, and may be stirred or heated as desired. When stirring or heating, the above-mentioned known means can be used. The content ratio of the seasoning composition in the processed food according to the present invention varies depending on the type of the processed food. More preferably, it is about 0.1 to 2 parts by mass.

  As the food additive according to the present invention, an eggshell membrane or the like obtained in the first step of the method for producing a seasoning composition can be preferably used. The food additive may be further prepared by adding an excipient that can be added under the Food Sanitation Law. Examples of the excipient include those described in the above-mentioned seasoning composition.

  Hereinafter, the present invention will be described more specifically based on examples, but the present invention is not limited thereto.

[Example 1]
An egg shell (200 g) to which 2 kg of chicken eggs had been split and the egg shell membrane from which the egg liquid had been removed adhered was rotated for about 30 seconds with a food cutter (manufactured by Matsushita Electric Industrial Co., Ltd., Juicer Mixer MJ-M3). The pulverized product was placed in 10 L of water and stirred at 25 ° C. for 1 hour, and the eggshell membrane was separated from the eggshell and floated and collected. The water content in the obtained eggshell membrane (25 g) was 60%. This eggshell membrane was freeze-dried using a freeze dryer (Ryo2-102, manufactured by Kyowa Vacuum) and pulverized to obtain eggshell membrane powder (10.1 g, moisture 2.5%).

0.2 g of the obtained eggshell membrane powder was added to 100 g of a commercially available chicken extract (Emultikin N1 (manufactured by Dainippon Sumitomo Pharma Co., Ltd., BX60)). While stirring this solution, it was heated at 100 ° C. for 1 hour to produce a seasoning composition. A 1% by mass solution of the seasoning composition (solution of Example 1) was prepared and subjected to sensory evaluation. As a control, a 1% by mass solution (solution of Comparative Example 1) of chicken extract (Emultikin N1 (manufactured by Dainippon Sumitomo Pharma Co., Ltd., BX60)) was used. Evaluation of the flavor of the solution of Example 1 and Comparative Example 1 was carried out by a two-point comparison method by 16 panelists (comparing the flavors of the two types of solutions and selecting the stronger chicken flavor). The results are as shown in Table 1 below, and it was found that the chicken flavor was enhanced in the extract seasoning of Example 1.

[Example 2]
Next, 0.02 g, 0.2 g, or 4 g of eggshell membrane powder obtained in the same manner as in Example 1 was added to 100 g of commercially available chicken extract [Emultikin N1 (Dainippon Sumitomo Pharma Co., Ltd., BX60)]. did. While stirring each of these solutions, heating was performed at 100 ° C. for 1 hour to obtain a seasoning composition. And the 1 mass% solution (solution of Example 2) of each obtained seasoning composition was prepared, respectively, and sensory evaluation was performed. As a comparative example, a 1% by mass solution (solution of Comparative Example 2) of a commercially available chicken extract (Emultikin N1 (manufactured by Dainippon Sumitomo Pharma Co., Ltd., BX60)) was used. The sensory evaluation is performed on the strength of the chicken flavor of the seasoning composition, and is scored between strong (5 points) to weak (0 points), and by calculating the average value of the evaluation by 8 panelists went.
Table 2 shows the results. It was found that the seasoning composition of Example 2 in which eggshell membrane powder was added to the chicken extract significantly enhanced the chicken flavor as compared with Comparative Example 2.

[Example 3]
0.2 g of eggshell membrane powder (EM powder, manufactured by Kewpie Co., Ltd.) was added to 100 g of skipjack tuna extract (BONICON C, manufactured by Kikkoman Corporation). While stirring this solution, heating was performed at 100 ° C. for 30 minutes to obtain a seasoning composition. The sensory evaluation of the 1 mass% solution (solution of Example 3) of the obtained seasoning composition was performed. As a control, a 1% by weight solution of bonito extract (Bonicon C, manufactured by Kikkoman Corporation, BX50) (Comparative Example 3 solution) was used to compare the flavors of the two types of solutions by 16 panelists. The one with a strong flavor is selected.). The results are shown in Table 3. It was found that the dashi flavor was enhanced by the present invention.

[Example 4]
0.02 g, 0.2 g, and 4 g of eggshell membrane powder (EM powder, manufactured by Kewpie Co., Ltd.) were added to 100 g of skipjack tuna extract (Bonicon C, manufactured by Kikkoman Corporation, BX50). While stirring each of these solutions, heating was performed at 100 ° C. for 30 minutes to obtain a seasoning composition. And the 1 mass% solution (solution of Example 4) of each obtained seasoning composition was prepared, respectively, and sensory evaluation was performed. As a comparative example, a 1% by mass solution (solution of Comparative Example 4) of commercially available bonito extract (Bonicon C, manufactured by Kikkoman Corporation, BX50) was used. The sensory evaluation is performed on the strength of the soup flavor of the extract seasoning, and is scored between strong (5 points) to weak (0 points), and is performed by calculating the average value of evaluation by 8 panelists. It was.
Table 4 shows the results. It was found that any of the seasoning compositions of Example 4 in which eggshell membrane powder was added to the skipjack tuna extract greatly enhanced the savory flavor as compared with Comparative Example 4.

[Example 5]
After breaking 2 kg of chicken eggs and removing the egg liquid, the egg liquid adhering to the eggshell was wiped off to obtain 200 g of eggshell membrane-attached eggshell. This was rotated for about 10 minutes with a food cutter (manufactured by Matsushita Electric Industrial Co., Ltd., MJ-M3) and crushed finely, and then passed through a 28 mesh sieve to obtain 190 g of eggshell membrane-attached eggshell. (Moisture was 1.8%. The mass of eggshell membrane and eggshell was calculated to be 9.5 g for eggshell membrane and 180.5 g for eggshell from the ratio of Example 1). To 100 g of pork extract 609NDW (manufactured by Maruzen Foods Co., Ltd., BX60) was added 0.2 g of crushed eggshell with eggshell membrane and 0.1 g of yeast extract (manufactured by Asahi Food & Healthcare Co., Ltd., Mist S Bx65%). While stirring this solution, heating was performed at 115 ° C. for 30 minutes to obtain a seasoning composition. The sensory evaluation of the 1 mass% solution (solution of Example 5) of the obtained seasoning composition was performed. As a control, a pork extract 609NDW (manufactured by Maruzen Foods Co., Ltd., BX60) was used as a 1% by mass solution (solution of Comparative Example 5), and a two-point comparison method by 16 panelists (the flavors of the two types of solutions were compared to compare the pork flavor). Was selected). The results are shown in Table 5, and it was found that the pork flavor was enhanced by the present invention.

[Example 6]
After breaking 2 kg of chicken eggs and removing the egg liquid, the egg liquid adhering to the eggshell was wiped off to obtain an eggshell membrane-attached eggshell (200 g). The eggshell membrane-attached eggshell obtained was finely crushed for about 10 minutes with a food cutter (manufactured by Matsushita Electric, Juicer Mixer MJ-M3), passed through a 28 mesh sieve, and eggshell membrane-attached eggshell powder (190 g; moisture 1.8%) ) Next, 0.2 g of eggshell membrane-attached eggshell powder and 0.1 g of yeast extract (Masa S Bx65%, manufactured by Asahi Food & Healthcare Co., Ltd.) were added to 100 g of pork extract 609NDW (manufactured by Maruzen Foods Co., Ltd., BX60). . Three of these solutions were prepared and heated at 90 ° C. for 6 hours, 115 ° C. for 30 minutes, and 180 ° C. for 3 minutes, respectively, to obtain three seasoning compositions. And the 1 mass% solution (solution of Example 6) of each obtained seasoning composition was prepared, respectively, and sensory evaluation was performed. As a comparative example, a 1% by mass solution (solution of Comparative Example 6) of commercially available pork extract 609NDW (manufactured by Maruzen Foods Co., Ltd., BX60) was used. The sensory evaluation is performed on the strength of the pork flavor of the seasoning composition, and is scored between strong (5 points) to weak (0 points), and by calculating the average value of the evaluation by 8 panelists went.
Table 6 shows the results. It was found that the seasoning composition of Example 6 in which eggshell membrane-attached eggshell powder was added to pork extract 609NDW greatly enhanced the pork flavor as compared with Comparative Example 6.

[Comparative Example 7]
An egg shell (200 g) from which 2 kg of chicken eggs had been split and the egg liquid had been removed was crushed by a food cutter (manufactured by Matsushita Electric, Juicer Mixer MJ-M3) for about 30 seconds, and crushed to a size of 1 mm to 3 mm. This was put in 10 L of water and stirred at 25 ° C. for 1 hour to separate the eggshell membrane from the eggshell and floated and collected. The moisture content of the obtained eggshell membrane (26 g) was 60%. Next, a solution (52 g) obtained by mixing a 2N aqueous sodium hydroxide solution and anhydrous alcohol at a ratio of 3: 2 (v / v) was added to the obtained eggshell membrane (26 g), followed by decomposition at 40 ° C. for 5 hours. Hydrochloric acid was added to the resulting decomposition solution to adjust the pH to 6.5, and then the decomposition solution was passed through a cloth filter to remove impurities. The obtained solution was freeze-dried using a freeze dryer (manufactured by Kyowa Vacuum, RLE2-102 type) to obtain eggshell membrane hydrolyzate powder (7.2 g, moisture 3.0%). After adding 0.2 g of the obtained eggshell membrane hydrolyzate powder to 100 g of Emulkin N1 (Dainippon Sumitomo Pharma Co., Ltd., BX60), the mixture was heated at 100 ° C. for 1 hour with stirring to obtain an extract seasoning ( Comparative Example 7) was obtained. And sensory evaluation of the 1 mass% solution of the obtained extract seasoning was performed. It was compared with a 1% by mass solution of the seasoning composition obtained in Example 1. Sensory evaluation was carried out by a two-point comparison method by 16 panelists. As a result, 14 panelists answered that the seasoning composition of Example 1 had a strong chicken flavor, and 2 panelists answered that the extract seasoning of Comparative Example 7 had a strong chicken flavor.
From the above, it was found that the seasoning composition of Example 1 containing eggshell membranes significantly enhanced chicken flavor compared to the extract seasoning of Comparative Example 7 containing eggshell membrane hydrolysates ( There is a significant difference at a risk rate of 5%).

The seasoning composition or food additive which remarkably increases the flavor of food can be provided.

Claims (3)

Containing eggshell membranes with respect to 100 parts by mass of seasoning composition in terms of dry matter , containing seasonings that are protein hydrolysates, livestock meat extracts, yeast extracts, seafood extracts or fish clause extracts and eggshell membranes separated from eggshells The ratio is 0.01 to 10 parts by mass, and the seasoning is produced by a production method including a step of heating the mixture containing the seasoning and the eggshell membrane at a temperature of 80 to 200 ° C. Composition. Further, seasoning composition according to claim 1, characterized in that it contains sugars or amino acids. Processed food characterized by containing a seasoning composition according to any one of claims 1-2.