JP4573814B2 - Egg products - Google Patents

Description

The present invention relates to an egg product having a preferred flavor in which the acidity of the organic acid is masked despite the addition of an organic acid for the purpose of improving storage stability and preventing blackening of sulfide.

Egg products such as boiled eggs and fried eggs are foods that are rich in nutrients, easy to propagate microorganisms, and very difficult to preserve. For this reason, when such egg products are mass-produced and distributed in the food industry, conventionally, an organic acid is added to improve the storage stability. In addition, egg products are prone to so-called sulfide blackening, in which the color tone darkens due to the reaction of hydrogen sulfide and iron during heating, but since this sulfide blackening is more likely to occur at higher pH, organic acids are added. In order to prevent this blackening of sulfide by lowering the pH.

However, egg products are often lightly seasoned in order to make use of the egg flavor, and because eggs are the main ingredient, which is an alkaline ingredient, egg products are produced by acidity even if the amount of organic acid added is small. There was a problem that the balance of the flavor was easily broken. For this reason, in the past, the egg product was deeply seasoned to adjust the flavor balance, but it was not fully satisfactory from the point of taste.

As a method for masking acidity by an organic acid, for example, Japanese Patent Application Laid-Open No. 2005-269938 (Patent Document 1) proposes a low pH food containing a specific amount of a high-intensity sweetener and salt. However, in egg products, there is a problem that sweetness and saltiness become deep when such a high-intensity sweetener and salt are added to such an extent that a sour masking effect is sufficiently obtained.

JP 2005-269938 A

An object of the present invention is to provide an egg product having a preferable flavor in which the acidity of the organic acid is masked despite the addition of an organic acid for the purpose of improving storage stability or preventing blackening of sulfide. Is.

The present inventor has intensively studied to achieve the above object, and surprisingly, in addition to organic acid, methionine, and one or two kinds selected from sodium glutamate, proline, alanine, serine, threonine and valine. By adding in combination with the above, it has been found that even in an egg product in which the balance of flavor tends to be disrupted by an organic acid, it is possible to obtain a preferable flavor masked by the acidity of the organic acid, and finally the present invention is completed. It came.

That is, the present invention
(1) In a sealed container-filled egg filled and sealed in a container immersed in a seasoning liquid , the seasoning liquid is a kind selected from organic acids and methionine, and sodium glutamate, proline, alanine, serine, threonine and valine Or a sealed container containing two or more kinds,
(2) In the seasoning liquid, the addition amount of organic acid is 100 parts, the addition amount of methionine is 0.01 to 50 parts, and the total addition amount of sodium glutamate, proline, alanine, serine, threonine and valine is Incubated eggs in a sealed container according to (1), which is 0.001 to 500 parts ,
(3) Incubated eggs in a sealed container according to (1) or (2), wherein the addition amount of the organic acid in the seasoning liquid is 0.001 to 3 parts with respect to 100 parts of the egg obtained by bioconverting the eggs
(4) Incubated eggs in a sealed container according to any one of (1) to (3), wherein the pH of the incubated eggs is 5 or more and less than 7.

According to the present invention, the addition of an organic acid can improve the storage quality and prevent the blackening of sulfide, and can provide an egg product having a very favorable flavor. Therefore, the demand for egg products that are mass-produced and distributed in the food industry can be expanded.

Hereinafter, the egg product of the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

In the present invention, an egg product is a food made from eggs as a main ingredient and cooked using the heat coagulation property of eggs. Specifically, for example, boiled eggs, fried eggs, omelets, scrambles Egg, custard cream, steamed rice cake, egg tofu, etc. In addition, boiled eggs are distributed by being filled and sealed in a container in a state of being immersed in a seasoning liquid containing a small amount of salt or the like. Eggs in such sealed bowls are made by adding seasonings such as soy sauce and soup stock to liquid eggs, omelet, scrambled by adding dairy products such as milk to liquid eggs Compared to other egg products that contain a relatively large amount of auxiliary ingredients other than eggs, such as eggs and custard cream, there is a tendency that the balance of flavor tends to be lost due to organic acids. However, according to the present invention, since the acidity of the organic acid can be masked to obtain a preferred flavor, the present invention is particularly preferably implemented in eggs in a sealed container that tends to lose the balance of the flavor due to such organic acid. it can.

The egg used in the egg product of the present invention is not particularly limited, and boiled raw eggs with shells such as chicken eggs, eggs and duck eggs, and then boiled eggs from which the shells have been removed with a shell peeling device or the like, or Whole raw eggs that have been split with a cracking machine etc. to remove shells, whole liquid eggs that are made by melting them, and the yolk and egg white parts are separated from the whole raw eggs and then melted and melted respectively. Examples include liquid egg yolks, liquid egg whites and mixtures thereof, and dried eggs that have been rehydrated so as to have the water content of raw liquid eggs before drying. These eggs include those that have been processed to reduce lipids and cholesterol by alcohol extraction and supercritical carbon dioxide extraction, etc., those that have been sterilized by batch sterilization tanks, plate heat exchangers, joule heating devices, etc. The thing etc. to which various processes, such as a process and a desalination process, were given may be sufficient.

The egg product of the present invention is characterized by adding one or more selected from an organic acid and methionine, and sodium glutamate, proline, alanine, serine, threonine and valine. In the present invention, since a specific amino acid is used in combination with the organic acid in this way, the storage stability is improved by adding the organic acid or the sulfide blackening is prevented, and the quality is improved. An egg product having a very preferable flavor masked by the acidity of the organic acid can be obtained. Although it is not clear why the use of a specific amino acid in combination results in a very favorable taste masked by the acidity of organic acids, methionine with a slight bitter taste, sodium glutamate and proline with a bitter taste and sweetness , Alanine, serine, threonine and valine in combination with one or more, it is presumed that these act synergistically to obtain a remarkable sour masking effect. In the present invention, among these amino acids, methionine and sodium glutamate and / or proline are preferably added to obtain a particularly excellent acidity masking effect.

The organic acid used in the present invention is not particularly limited as long as it is used for food, and examples thereof include citric acid, acetic acid, malic acid, gluconic acid, lactic acid, ascorbic acid and the like, or a mixture thereof. It is done. Among these organic acids, citric acid, acetic acid, and malic acid are particularly preferable because they have little influence on the flavor of the product. In addition, you may add these organic acids to a product by adding vinegar etc. containing these organic acids.

The addition amount of the organic acid may be an addition amount that provides a preservability improving effect, a sulfide blackening preventing effect, and the like according to a conventional method. Specifically, although depending on the type of egg product, etc., these effects are easily obtained, so the amount of organic acid added is preferably 0.001 part or more with respect to 100 parts of raw-equivalent egg. More preferably, it is 0.01 parts or more. On the other hand, even if the amount added is too large, the effect of improving the storage stability and the effect of preventing sulfide blackening due to organic acids does not increase proportionally, and the balance of the flavor of the egg product tends to be lost. The amount of acid added is preferably 3 parts or less, more preferably 1 part or less, with respect to 100 parts of the raw-converted egg.

In addition, regarding the pH of the egg product, if the pH of the product is too low due to the addition of the organic acid, the balance of the flavor of the egg product is likely to be lost, and the heat coagulation property of the egg during cooking of the egg product is reduced. Since the preferred physical properties may not be obtained due to the influence, the pH of the egg product of the present invention is preferably 5 or more, more preferably 5.5 or more, and particularly preferably 6 or more. On the other hand, even if the pH of the egg product is too high, it is difficult to obtain the effect of improving the storage stability or sulfide blackening prevention effect by the organic acid, so the pH of the egg product of the present invention is preferably less than 7, more Preferably it is 6.8 or less, Most preferably, it is 6.6 or less.

Since methionine, sodium glutamate, proline, alanine, serine, threonine and valine used in the present invention are commercially available for food addition, etc., these may be used.

Although the amount of methionine, sodium glutamate, proline, alanine, serine, threonine and valine depends on the type of egg product and the type of organic acid used, the acidity is masked to obtain an egg product with a preferred flavor. Since the amount of organic acid added is preferably 100 parts, the amount of methionine added is preferably 0.01 parts or more, and the total amount of sodium glutamate, proline, alanine, serine, threonine and valine is 0.001. More preferably, the addition amount of organic acid is 100 parts, the addition amount of methionine is 0.05 parts or more, and the total addition amount of sodium glutamate, proline, alanine, serine, threonine and valine is 0. 0.005 or more. On the other hand, even if the addition amount is too large, the effect of masking the acidity of the organic acid does not increase proportionally, and the balance of the flavor of the egg product may be disrupted by the flavor of these amino acids, Preferably, the addition amount of organic acid is 100 parts, the addition amount of methionine is 50 parts or less, and the total addition amount of sodium glutamate, proline, alanine, serine, threonine and valine is 500 parts or less, more preferably The addition amount of organic acid is 100 parts, the addition amount of methionine is 30 parts or less, and the total addition amount of sodium glutamate, proline, alanine, serine, threonine and valine is 300 parts or less.

There is no restriction | limiting in particular in the method of manufacturing the egg product of this invention which added the organic acid and specific amino acid mentioned above, What is necessary is just to manufacture according to a conventional method except adding these. For example, when making eggs in a sealed container filled and sealed in a container in a state of being immersed in a seasoning liquid, according to a conventional method, the raw eggs with shells are cooked and shelled, and the above-described organic acid is used. And a seasoning liquid to which an amino acid or the like has been added are filled and sealed in a container such as a pouch so that the mixing ratio of the boiled egg to the seasoning liquid is 0.5 to 2 parts of the seasoning liquid to 1 part of the boiled egg. can do. In the case of fried eggs, omelets, etc., the organic acids and amino acids described above can be added to liquid eggs together with seasonings, dairy products, and the like, and cooked by cooking according to conventional methods.

In addition to the organic acids and amino acids described above, the egg product of the present invention contains, as necessary, preservatives such as egg white lysozyme and protamine for improving the storage stability, as long as the effects of the present invention are not impaired. Further, a chelating agent such as a phosphate for preventing blackening of sulfide can be added. In addition, various seasonings such as vegetables and meat, soy sauce, salt, extracts such as animals and plants, spices such as mustard powder and pepper, dairy products such as milk and fresh cream, sugars such as dextrin and sugar alcohol Furthermore, fats and oils such as salad oil, pH adjusting materials such as sodium acetate, and the like can be appropriately added.

Although the typical manufacturing method of the egg product of this invention is demonstrated below, this invention is not limited to these methods. As for the pH of the egg product described later, the egg product (30 g) is taken in a stomacher bag, diluted 2 times by mass with clean water, and the stomacher is used at a normal speed for 60 seconds using an organo-made stomacher (400-T). It is the value which processed and measured the processed material with the pH meter (MP225, the product made by METTLER TOLEDO).

[Example 1]
Raw eggs with eggs (chicken eggs, M size) were put into 90 ° C. hot water, heated for 20 minutes, cooled with cold water at about 4 ° C., peeled off, and boiled eggs were obtained. Separately, 0.3 parts of citric acid, 4 parts of sodium acetate, 0.03 part of DL-methionine, 0.03 part of sodium L-glutamate, and 95.64 parts of fresh water were prepared, and these were stirred and mixed with a stirrer. To obtain a seasoning liquid. Subsequently, 10 eggs (500 g in total) and 500 g of the seasoning liquid were filled and sealed in a polyethylene pouch, and eggs were obtained with the sealed container of the present invention. The addition amount of the organic acid is 0.3 parts with respect to 100 parts of the raw egg, and the addition amount of the organic acid, methionine and sodium glutamate is the addition amount of methionine, with the addition amount of the organic acid being 100 parts. 10 parts and the addition amount of sodium glutamate was 10 parts.

[Example 2]
In Example 1, in place of citric acid instead of citric acid, 5 parts of cereal vinegar (4.2% acetic acid) was used, and the increase was reduced by reducing the blending amount of fresh water. Eggs were obtained in a sealed container in the same manner as in Example 1.

[Example 3]
In Example 1, eggs were obtained in a sealed container in the same manner as in Example 1 except that malic acid was used instead of citric acid as the seasoning liquid.

[Example 4]
In Example 1, eggs were obtained in a sealed container in the same manner as in Example 1 except that L-proline was used instead of sodium L-glutamate as the seasoning liquid.

[Example 5]
In Example 1, eggs were obtained in a sealed container in the same manner as in Example 1 except that L-alanine was used instead of sodium L-glutamate in the seasoning liquid.

[Example 6]
In Example 1, eggs were obtained in a sealed container in the same manner as in Example 1 except that L-serine was used instead of sodium L-glutamate as the seasoning liquid.

[Example 7]
In Example 1, eggs were obtained in a sealed container in the same manner as in Example 1 except that L-threonine was used instead of sodium L-glutamate in the seasoning liquid.

[Example 8]
In Example 1, eggs were obtained in sealed containers in the same manner as in Example 1 except that L-valine was used in the seasoning liquid instead of sodium L-glutamate.

[Comparative Example 1]
In Example 1, except that DL-methionine and sodium L-glutamate were not used in the seasoning liquid, and the decrease was corrected by increasing the blending amount of fresh water to obtain the seasoning liquid, which was sealed in the same manner as in Example 1. Eggs were obtained in container-filled bowls.

[Comparative Example 2]
In Example 1, an egg was obtained in a sealed container in the same manner as in Example 1 except that sodium L-glutamate was not used in the seasoning liquid and 0.06 part of DL-methionine was used.

[Comparative Example 3]
In Example 1, eggs were obtained in a sealed container in the same manner as in Example 1 except that DL-methionine was not used for the seasoning liquid and 0.06 part of sodium L-glutamate was used.

[Comparative Example 4]
In Example 1, eggs were obtained in a sealed container in the same manner as in Example 1 except that L-lysine was used instead of sodium L-glutamate as the seasoning liquid.

[Test Example 1]
Eggs were stored for 1 week at 5 ° C. in sealed containers containing the containers obtained in Examples 1 to 8 and Comparative Examples 1 to 4, and the eggs were taken out from each bowl and sampled to evaluate the flavor. Moreover, the pH of the egg was measured with a boil. The results are shown in Table 1.

Explanation of symbols for flavor evaluation A: The acidity of the organic acid is masked, which is a preferred flavor.
○: The acidity of the organic acid is slightly felt, but is not problematic.
(Triangle | delta): The acidity of organic acid is felt and the balance of the whole flavor is bad.
X: The acidity of the organic acid is strong and the overall flavor balance is very poor.

From Table 1, in Comparative Example 2 or 3 in which only methionine or sodium glutamate was added, the acidity masking effect was not sufficiently obtained, whereas in Example 1 in which both components were combined, the total as amino acids Although the addition amount is the same, it can be understood that a clearly superior sour masking effect is obtained as compared with Comparative Example 2 or 3. Further, in Examples 4 to 8 in which methionine and proline, methionine and alanine, methionine and serine, methionine and threonine, and methionine and valine were combined, an excellent sour masking effect was obtained. Among these combinations, Example 1 in which methionine and sodium glutamate were combined and Example 4 in which methionine and proline were combined were particularly preferred because of their excellent sourness masking effect. In Comparative Example 4 in which methionine and lysine were combined, a sour masking effect was not sufficiently obtained. Further, although not shown here, as in Comparative Example 3 in which only sodium glutamate was added, even if only proline, alanine, serine, threonine or valine was added, each was sufficient as in the case where only sodium glutamate was added. The sour masking effect was not obtained.

[Test Example 2]
After the eggs were stored in the sealed container obtained in Example 1 at 10 ° C. for 4 days, the eggs were removed from the container, evaluated for flavor, confirmed the occurrence of sulfide blackening, and measured the number of common bacteria. As a result, the boiled eggs after storage had a preferable taste because the acidity of the organic acid was masked, and no blackening of sulfide occurred, and the eggs had a preferable appearance. Further, the general bacterial count was less than 10 ² / g and had good storage stability.

[Example 9]
Liquid whole egg 94.29 parts, milk 5 parts, salt 0.5 parts, citric acid 0.15 parts, DL-methionine 0.03 parts, L-glutamate 0.03 parts were prepared. Next, the mixture prepared by stirring and mixing was cooked in a double kettle according to a conventional method and then cooled to produce the scrambled egg of the present invention. In addition, the addition amount of the organic acid of the obtained scrambled egg is 0.16 part with respect to 100 parts of the raw-converted egg, and the addition amount of the organic acid, methionine and sodium glutamate is 100% of the addition amount of the organic acid. As parts, the addition amount of methionine was 20 parts and the addition amount of sodium glutamate was 20 parts. The pH of the scrambled egg was 6.4.

Next, for comparison, except that DL-methionine and sodium L-glutamate are not blended, a scrambled egg comparative product is manufactured by the same blending and manufacturing method, and the flavor of this comparative product and the scrambled egg of the present invention is evaluated. did. As a result, the product of the present invention in which methionine and sodium glutamate were blended in addition to the organic acid had a favorable taste because the acidity of the organic acid was masked compared to a comparative product in which methionine and sodium glutamate were not blended. In addition, none of the scrambled eggs had blackened sulfide, and had a preferable appearance.

Claims (4)

In a sealed container in which the container is filled and sealed while immersed in a seasoning liquid, the seasoning liquid is one or more selected from organic acids and methionine, and sodium glutamate, proline, alanine, serine, threonine and valine. Incubated in a sealed container , characterized in that In the seasoning liquid, the addition amount of organic acid is 100 parts, the addition amount of methionine is 0.01 to 50 parts, and the total addition amount of sodium glutamate, proline, alanine, serine, threonine and valine is 0.001 to The sealed egg in a sealed container according to claim 1, which is 500 parts. The sealed container- encased egg according to claim 1 or 2, wherein the addition amount of the organic acid in the seasoning liquid is 0.001 to 3 parts with respect to 100 parts of the egg obtained by converting the egg into a raw form . The incubation egg in a sealed container according to any one of claims 1 to 3, wherein the pH of the incubation egg is 5 or more and less than 7.