JP6131140B2 - Boiled egg shelf life improver and shelf life improving method - Google Patents
Boiled egg shelf life improver and shelf life improving method Download PDFInfo
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- JP6131140B2 JP6131140B2 JP2013156921A JP2013156921A JP6131140B2 JP 6131140 B2 JP6131140 B2 JP 6131140B2 JP 2013156921 A JP2013156921 A JP 2013156921A JP 2013156921 A JP2013156921 A JP 2013156921A JP 6131140 B2 JP6131140 B2 JP 6131140B2
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- 235000013605 boiled eggs Nutrition 0.000 title claims description 93
- 238000000034 method Methods 0.000 title claims description 13
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- -1 fatty acid ester Chemical class 0.000 claims description 84
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- GHDHKIZUXCSASU-UHFFFAOYSA-N 2,2-bis(2,3-dihydroxypropyl)tetradecanoic acid Chemical compound CCCCCCCCCCCCC(CC(O)CO)(CC(O)CO)C(O)=O GHDHKIZUXCSASU-UHFFFAOYSA-N 0.000 description 2
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- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 description 1
- 239000005635 Caprylic acid (CAS 124-07-2) Substances 0.000 description 1
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- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
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- 239000008239 natural water Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
本発明は、ゆで卵用日持ち向上剤、具体的には、ゆで卵の物性や味に影響することなく、耐熱芽胞菌に対する優れた静菌効果を発揮するゆで卵用日持ち向上剤に関する。本発明はまた、該日持ち向上剤を用いたゆで卵の日持ち向上方法に関する。 The present invention relates to a longevity improving agent for boiled eggs, and specifically to a longevity improving agent for boiled eggs that exhibits an excellent bacteriostatic effect against heat-resistant spore bacteria without affecting the physical properties and taste of the boiled eggs. The present invention also relates to a method for improving the shelf life of a boiled egg using the shelf life improving agent.
ゆで卵はそのまま食するだけではなく、おでんやサンドイッチ、サラダの具材等に幅広く利用されている。食品工業用途に使用されるゆで卵は、生卵をボイルして冷却した後殻をむき、調味液等を含む浸漬液とともに容器に収納した状態で保存し、流通させるのが一般的である。しかし、浸漬液中で保存することにより、卵白と卵黄の間への水の滲出や卵白表面の硬化といった物性面の劣化が生じることが問題となっていた。また、浸漬液中における耐熱芽胞菌の増加といった問題も生じていた。このような問題に対し、浸漬液に有機酸やその他の静菌成分を加えた状態で保存することにより、物理的変性の防止や微生物増殖の抑制が試みられている。 Boiled eggs are not only eaten as they are, but are also widely used for oden, sandwiches, salad ingredients, etc. Generally, boiled eggs used for food industry are boiled and cooled after raw eggs are peeled and stored in a container together with an immersion liquid containing a seasoning liquid and distributed. However, it has been a problem that storage in an immersion liquid causes deterioration of physical properties such as leaching of water between egg white and egg yolk and hardening of the egg white surface. In addition, problems such as an increase in heat-resistant spore bacteria in the immersion liquid have occurred. In order to solve such a problem, attempts have been made to prevent physical denaturation and suppress microbial growth by storing the immersion liquid in a state where an organic acid and other bacteriostatic components are added.
特許文献１には、容器内に有機酸塩類若しくは無機酸塩類の１種又は２種以上を添加することを特徴とする、容器詰め茹で卵の製造法が記載されている。該製造法が課題としているのは、卵白部の硬化を防止し、卵白部と卵黄部との境に見られる水の滲出を抑制することである。しかしながら、特許文献１に記載されている塩類を添加したとしても、耐熱芽胞菌に対する静菌効果は小さく、同文献に記載の茹で卵の製造法は、茹で卵の物理的変性の防止と微生物増殖の抑制とを両立させ得るものではなかった。 Patent Document 1 describes a method for producing eggs using a container jar, wherein one or more organic acid salts or inorganic acid salts are added to the container. The manufacturing method has a problem of preventing the hardening of the egg white part and suppressing water seepage at the boundary between the egg white part and the yolk part. However, even if the salts described in Patent Document 1 are added, the bacteriostatic effect against heat-resistant spore bacteria is small, and the method for producing boiled eggs described in this document prevents physical degeneration of boiled eggs and microbial growth. It was not possible to achieve both of the suppression.
特許文献２には、殻をむいた茹で卵を緩衝液浸漬処理して得られたことを特徴とする卵白硬化防止卵が記載されている。しかしながら、かかる緩衝液浸漬処理は、酸性調味料の使用によって低ｐＨとなることに起因する卵白タンパク質の硬化を抑制するものの、ゆで卵の保存中における耐熱芽胞菌に対する静菌効果は十分ではなかった。 Patent Document 2 describes an egg white hardening-prevented egg obtained by immersing an egg in a buffer solution with a peeled shell. However, such buffer soaking treatment suppresses the hardening of egg white protein caused by low pH due to the use of an acidic seasoning, but the bacteriostatic effect against heat-resistant spore bacteria during storage of boiled eggs was not sufficient. .
ゆで卵の物性への影響が少ない中性からアルカリ性域において、食品保存に使用することができる静菌成分として、プロタミンやグリセリン脂肪酸エステル等が知られている。しかしながら、プロタミンは耐熱芽胞菌に対する静菌効果を有するものの、卵白を硬くするという欠点を有していた。一方、グリセリン脂肪酸エステルはゆで卵の物性への影響は少ないが、単独では静菌効果が不十分である。また、グリセリン脂肪酸エステルは水への溶解性が低いことや、特有の味やにおいを呈することから多量に添加することができず、さらに、卵白のタンパク質の溶出により浸漬液の白濁を引き起こすという問題も有していた。 Protamine, glycerin fatty acid ester, and the like are known as bacteriostatic components that can be used for food preservation in a neutral to alkaline region with little influence on the physical properties of boiled eggs. However, although protamine has a bacteriostatic effect against heat-resistant spore bacteria, it has the disadvantage of hardening egg white. On the other hand, glycerin fatty acid ester has little influence on the physical properties of boiled eggs, but it is insufficient in bacteriostatic effect alone. In addition, glycerin fatty acid ester has low solubility in water and has a peculiar taste and odor, so it cannot be added in a large amount. Further, elution of egg white protein causes whitening of the immersion liquid. Also had.
以上のような背景から、ゆで卵の物性や味に影響することなく、耐熱芽胞菌に対する優れた静菌効果を発揮するゆで卵用日持ち向上剤が望まれていた。 In view of the above background, there has been a demand for a longevity improving agent for boiled eggs that exhibits an excellent bacteriostatic effect against heat-resistant spore bacteria without affecting the physical properties and taste of the boiled eggs.
本発明の目的は、ゆで卵の物性や味に影響することなく、耐熱芽胞菌に対する優れた静菌効果を発揮するゆで卵用日持ち向上剤および日持ち向上方法を提供することにある。 An object of the present invention is to provide a boiled egg shelf life improving agent and a shelf life improving method that exerts an excellent bacteriostatic effect against heat-resistant spore bacteria without affecting the physical properties and taste of the boiled egg.
本発明者らは、特定のデカグリセリン脂肪酸エステル、ジグリセリン脂肪酸エステル、グリセリン有機酸脂肪酸エステル、エタノールおよび水を含有する組成物が、ゆで卵の物性や味に影響することなく、耐熱芽胞菌に対する優れた静菌効果を発揮することを見出し、本発明を完成するに至った。 The inventors of the present invention provide a composition containing a specific decaglycerin fatty acid ester, diglycerin fatty acid ester, glycerin organic acid fatty acid ester, ethanol and water, against heat-resistant spore bacteria without affecting the physical properties and taste of the boiled egg. The inventors have found that an excellent bacteriostatic effect is exhibited, and have completed the present invention.
即ち、本発明は、（ａ）構成脂肪酸の炭素数が１０〜１４であるデカグリセリン脂肪酸エステル（以下、「デカグリセリンＣ１０−１４脂肪酸エステル」とも称する）、（ｂ）構成脂肪酸の炭素数が６〜１４であるジグリセリン脂肪酸エステル（以下、「ジグリセリンＣ６−１４脂肪酸エステル」とも称する）、（ｃ）グリセリン有機酸脂肪酸エステル、（ｄ）エタノールおよび（ｅ）水を含有するゆで卵用日持ち向上剤（以下、「本発明のゆで卵用日持ち向上剤」とも称する）を提供する。 That is, in the present invention, (a) a decaglycerin fatty acid ester (hereinafter, also referred to as “decaglycerin C10-14 fatty acid ester”) having 10 to 14 carbon atoms of the constituent fatty acid, and (b) a carbon number of the constituent fatty acid. 6-14 diglycerin fatty acid ester (hereinafter also referred to as “diglycerin C 6-14 fatty acid ester”), (c) glycerin organic acid fatty acid ester, (d) ethanol and (e) boiled egg containing water A shelf life improving agent (hereinafter also referred to as “a shelf life improving agent for boiled eggs of the present invention”) is provided.
また、本発明は、液体の形態である本発明のゆで卵用日持ち向上剤またはその希釈液にゆで卵を浸漬することを特徴とするゆで卵の日持ち向上方法を提供する。 The present invention also provides a method for improving the shelf life of a boiled egg, comprising immersing the boiled egg in a shelf life improver for a boiled egg of the present invention or a diluted solution thereof in a liquid form.
本発明のゆで卵用日持ち向上剤の構成成分であるデカグリセリンＣ１０−１４脂肪酸エステルとは、具体的には、デカグリセリンカプリン酸（Ｃ１０）エステル、デカグリセリンラウリン酸（Ｃ１２）エステル、およびデカグリセリンミリスチン酸（Ｃ１４）エステル等である。これらのデカグリセリン脂肪酸エステルは、単独で用いてもよく、２種類以上を組み合わせて用いてもよいが、溶解性および安定性の点から、デカグリセリンカプリン酸エステルと、デカグリセリンラウリン酸エステルおよびデカグリセリンミリスチン酸エステルからなる群より選択される１種以上のエステルとを併用するのが好ましい。 The decaglycerin C 10-14 fatty acid ester, which is a constituent of the shelf life improver for boiled eggs of the present invention, specifically includes decaglycerin capric acid (C10) ester, decaglycerin lauric acid (C12) ester, and deca Glycerol myristic acid (C14) ester and the like. These decaglycerin fatty acid esters may be used alone or in combination of two or more. From the viewpoint of solubility and stability, decaglycerin capric acid ester, decaglycerin lauric acid ester and decaglycerin ester are used. It is preferable to use in combination with one or more esters selected from the group consisting of glycerol myristic acid esters.
本発明のゆで卵用日持ち向上剤におけるデカグリセリンＣ１０−１４脂肪酸エステルの割合（２種以上を併用する場合にはそれらの合計）は、日持ち向上剤全重量に対して４〜１５重量％が好ましく、６〜１３重量％がより好ましく、８〜１２重量％がさらに好ましい。デカグリセリンＣ１０−１４脂肪酸エステルの割合が日持ち向上剤全重量に対して４重量％未満の場合、日持ち向上剤中の他の構成成分が不溶化する傾向があり、日持ち向上剤全重量に対して１５重量％を超える場合、ゆで卵を浸漬した際に卵タンパクの溶出を引き起こし、浸漬液が白濁する傾向がある。 The ratio of decaglycerin C 10-14 fatty acid ester in the shelf life improver for boiled eggs of the present invention (the total when two or more are used together) is 4 to 15% by weight based on the total weight of the shelf life enhancer. Preferably, 6 to 13% by weight is more preferable, and 8 to 12% by weight is further preferable. When the proportion of decaglycerin C 10-14 fatty acid ester is less than 4% by weight based on the total weight of the shelf life improver, other components in the shelf life improver tend to be insolubilized. When it exceeds 15% by weight, elution of egg protein occurs when the boiled egg is immersed, and the immersion liquid tends to become cloudy.
本発明のゆで卵用日持ち向上剤の構成成分であるジグリセリンＣ６−１４脂肪酸エステルとしては、具体的に、ジグリセリンカプロン酸（Ｃ６）エステル、ジグリセリンカプリル酸（Ｃ８）エステル、ジグリセリンカプリン酸（Ｃ１０）エステル、ジグリセリンラウリン酸（Ｃ１２）エステル、ジグリセリンミリスチン酸（Ｃ１４）エステル等が挙げられる。これらの中でも、静菌効果の点から、ジグリセリンミリスチン酸エステルが好ましい。 Specific examples of the diglycerin C 6-14 fatty acid ester that is a constituent of the shelf-life improver for boiled eggs of the present invention include diglycerin caproic acid (C6) ester, diglycerin caprylic acid (C8) ester, and diglycerin caprin. Examples include acid (C10) ester, diglycerin lauric acid (C12) ester, and diglyceryl myristic acid (C14) ester. Among these, diglycerin myristic acid ester is preferable from the viewpoint of bacteriostatic effect.
本発明のゆで卵用日持ち向上剤におけるジグリセリンＣ６−１４脂肪酸エステルの割合は、デカグリセリンＣ１０−１４脂肪酸エステル１重量部に対して０．０２〜０．４重量部が好ましく、０．０５〜０．３５重量部がより好ましく、０．１２〜０．２５重量部がさらに好ましい。ジグリセリンＣ６−１４脂肪酸エステルの割合がデカグリセリンＣ１０−１４脂肪酸エステル１重量部に対して０．０２重量部未満の場合、静菌効果が不十分となる傾向があり、デカグリセリンＣ１０−１４脂肪酸エステル１重量部に対して０．４重量部を超える場合、ジグリセリンＣ６−１４脂肪酸エステルが完全に溶解せず、製剤が白濁する傾向がある。 The ratio of the diglycerin C 6-14 fatty acid ester in the shelf-life improving agent for boiled eggs of the present invention is preferably 0.02 to 0.4 parts by weight relative to 1 part by weight of decaglycerin C 10-14 fatty acid ester. 05-0.35 weight part is more preferable, and 0.12-0.25 weight part is further more preferable. When the ratio of diglycerin C 6-14 fatty acid ester is less than 0.02 parts by weight relative to 1 part by weight of decaglycerin C 10-14 fatty acid ester, the bacteriostatic effect tends to be insufficient, and decaglycerin C 10 When it exceeds 0.4 weight part with respect to 1 weight part of -14 fatty acid ester, diglycerin C6-14 fatty acid ester does not melt | dissolve completely, but there exists a tendency for a formulation to become cloudy.
本発明のゆで卵用日持ち向上剤の構成成分であるグリセリン有機酸脂肪酸エステルとしては、様々な種類のものが挙げられる。例えば、該グリセリン有機酸脂肪酸エステルを構成する有機酸の種類としては、乳酸、クエン酸、コハク酸などが挙げられ、該グリセリン有機酸脂肪酸エステルを構成する脂肪酸の種類としては、ラウリン酸、ステアリン酸、オレイン酸等が挙げられる。これらの有機酸および脂肪酸の種類に関し、本発明のゆで卵用日持ち向上剤に含有させるグリセリン有機酸脂肪酸エステルとしては、溶解性の点からモノグリセリンクエン酸オレイン酸エステルが好ましい。 As the glycerin organic acid fatty acid ester which is a constituent of the shelf life improver for boiled eggs of the present invention, various types can be mentioned. For example, examples of the organic acid constituting the glycerin organic acid fatty acid ester include lactic acid, citric acid, and succinic acid. Examples of the fatty acid composing the glycerin organic acid fatty acid ester include lauric acid and stearic acid. And oleic acid. Regarding the types of these organic acids and fatty acids, the glycerol organic acid fatty acid ester contained in the boiled egg shelf life improver of the present invention is preferably monoglycerol citrate oleate from the viewpoint of solubility.
本発明のゆで卵用日持ち向上剤におけるグリセリン有機酸脂肪酸エステルの割合は、日持ち向上剤中のデカグリセリンＣ１０−１４脂肪酸エステル１重量部に対して０．０１〜０．１５重量部が好ましく、０．０１５〜０．１２５重量部がより好ましく、０．０２〜０．１重量部がさらに好ましい。グリセリン有機酸脂肪酸エステルの割合がデカグリセリンＣ１０−１４脂肪酸エステル１重量部に対して０．０１重量部未満の場合、製剤の透明性が劣る傾向があり、デカグリセリンＣ１０−１４脂肪酸エステル１重量部に対して０．１５重量部を超える場合、静菌効果が不十分となる傾向がある。 The proportion of the glycerin organic acid fatty acid ester in the shelf life improver for boiled eggs of the present invention is preferably 0.01 to 0.15 parts by weight with respect to 1 part by weight of decaglycerin C 10-14 fatty acid ester in the shelf life improver, 0.015-0.125 weight part is more preferable, and 0.02-0.1 weight part is further more preferable. When the ratio of glycerin organic acid fatty acid ester is less than 0.01 part by weight relative to 1 part by weight of decaglycerin C 10-14 fatty acid ester, the transparency of the preparation tends to be inferior, and decaglycerin C 10-14 fatty acid ester 1 When it exceeds 0.15 weight part with respect to a weight part, there exists a tendency for a bacteriostatic effect to become inadequate.
本発明のゆで卵用日持ち向上剤の構成成分であるエタノールは、一般に食品工業用途に用いられているエタノールであればよく、一般的なアルコールの変性剤、例えば、食品香料Ｎｏ．４や食品香料Ｎｏ．６等（経済産業省製造産業局化学課アルコール室作成の「アルコール使用の手引き」に記載）を含有するものであってもよい。 Ethanol, which is a component of the shelf-life improving agent for boiled eggs of the present invention, may be any ethanol that is generally used in food industry applications. 4 and food flavor no. 6 etc. (described in “Guide for using alcohol” prepared by the Ministry of Economy, Trade and Industry, Manufacturing Industry Bureau, Chemical Section, Alcohol Chamber).
本発明のゆで卵用日持ち向上剤におけるエタノールの割合は、日持ち向上剤全量に対して５〜４０重量％が好ましく、８〜３５重量％がより好ましく、１８〜２５重量％がさらに好ましい。エタノールの割合が日持ち向上剤全量に対して５重量％未満の場合、製剤の安定性が悪くなる傾向があり、日持ち向上剤全量に対して４０重量％を超える場合、ゆで卵を浸漬した際に卵白が硬くなる傾向がある。 The proportion of ethanol in the boiled egg shelf life improver of the present invention is preferably 5 to 40% by weight, more preferably 8 to 35% by weight, and still more preferably 18 to 25% by weight based on the total amount of the shelf life improver. When the proportion of ethanol is less than 5% by weight with respect to the total shelf life improver, the stability of the preparation tends to deteriorate, and when it exceeds 40% by weight with respect to the total shelf life improver, when the boiled egg is immersed Egg white tends to be hard.
本発明のゆで卵用日持ち向上剤の構成成分である水は、イオン交換水や蒸留水等の精製水が好ましい。 The water that is a constituent of the shelf life improver for boiled eggs of the present invention is preferably purified water such as ion-exchanged water or distilled water.
本発明のゆで卵用日持ち向上剤中の、デカグリセリンＣ１０−１４脂肪酸エステル、ジグリセリンＣ６−１４脂肪酸エステル、グリセリン有機酸脂肪酸エステルおよびエタノール以外の部分は、通常、水によって構成される。本発明のゆで卵用日持ち向上剤における水の割合は、特に限定されないが、日持ち向上剤全量に対して３６．７５〜９０．８８重量％が好ましく、４５．８２５〜８５．６１重量％がより好ましく、５８．８〜７２．８８重量％がさらに好ましい。 The portions other than decaglycerin C 10-14 fatty acid ester, diglycerin C 6-14 fatty acid ester, glycerin organic acid fatty acid ester and ethanol in the shelf-life improving agent for boiled eggs of the present invention are usually composed of water. Although the ratio of the water in the boiled egg shelf life improver of the present invention is not particularly limited, it is preferably 36.75 to 90.88% by weight, more preferably 45.825 to 85.61% by weight with respect to the total shelf life improver. Preferably, 58.8 to 72.88% by weight is more preferable.
本発明のゆで卵用日持ち向上剤は、使用時に水に希釈して用いてもよい。本発明のゆで卵用日持ち向上剤の希釈に用いる水は、特に限定されず、イオン交換水や蒸留水等の精製水、水道水、および地下水や伏流水等の天然水のいずれであってもよい。 The boiled egg shelf life improving agent of the present invention may be diluted with water at the time of use. The water used for diluting the shelf life improver for boiled eggs of the present invention is not particularly limited, and may be any purified water such as ion exchange water or distilled water, tap water, and natural water such as underground water or underground water. Good.
本発明のゆで卵用日持ち向上剤は、上記の構成成分を混合した場合、通常、そのｐＨが３．５〜５．５の範囲となるものである。 When the above-mentioned components are mixed, the boiled egg shelf life improver of the present invention usually has a pH in the range of 3.5 to 5.5.
本発明のゆで卵用日持ち向上剤には、必要に応じ、ソルビタン脂肪酸エステル、ポリソルビタン脂肪酸エステル、ショ糖脂肪酸エステル等の乳化剤や、グリセリン等の増粘剤を含有させてもよい。本発明のゆで卵用日持ち向上剤にこれらの乳化剤および／または増粘剤を含有させる場合、該乳化剤および増粘剤の総量は、該日持ち向上剤中のデカグリセリンＣ１０−１４脂肪酸エステル１重量部に対して０．００８３〜１．０重量部の範囲であることが好ましい。一つの態様において、乳化剤はショ糖ミリスチン酸エステルおよび／またはショ糖パルミチン酸エステルである。 The boiled egg shelf life improver of the present invention may contain an emulsifier such as sorbitan fatty acid ester, polysorbitan fatty acid ester, and sucrose fatty acid ester, and a thickener such as glycerin, if necessary. When these emulsifiers and / or thickeners are included in the boiled egg shelf life improver of the present invention, the total amount of the emulsifiers and thickeners is 1 weight of decaglycerin C 10-14 fatty acid ester in the shelf life enhancer. The amount is preferably in the range of 0.0083 to 1.0 parts by weight with respect to parts. In one embodiment, the emulsifier is sucrose myristic acid ester and / or sucrose palmitic acid ester.
本発明のゆで卵用日持ち向上剤は、必要な成分を混合することによって製造することができる。例えば、デカグリセリンＣ１０−１４脂肪酸エステル、ジグリセリンＣ６−１４脂肪酸エステルおよびグリセリン有機酸脂肪酸エステルをエタノール中に溶解させ、該溶液に水を加えて混合することにより、本発明のゆで卵用日持ち向上剤を得ることができる。 The boiled egg shelf life improver of the present invention can be produced by mixing necessary components. For example, decaglycerin C 10-14 fatty acid ester, diglycerin C 6-14 fatty acid ester and glycerin organic acid fatty acid ester are dissolved in ethanol, and water is added to the solution and mixed to obtain the boiled egg of the present invention. A shelf life improving agent can be obtained.
本発明のゆで卵用日持ち向上剤の例としては、（Ａ）デカグリセリンＣ１０−１４脂肪酸エステル、水、ならびにデカグリセリンＣ１０−１４脂肪酸エステル１重量部に対して０．０２〜０．４重量部のジグリセリンＣ６−１４脂肪酸エステル、およびデカグリセリンＣ１０−１４脂肪酸エステル１重量部に対して０．０１〜０．１５重量部のグリセリン有機酸脂肪酸エステルを含有する日持ち向上剤であって、該日持ち向上剤全量に対して５〜４０重量％のエタノールを含有するもの、（Ｂ）デカグリセリンＣ１０−１４脂肪酸エステル４〜１５重量％、ジグリセリンＣ６−１４脂肪酸エステル０．０８〜６．０重量％、グリセリン有機酸脂肪酸エステル０．０４〜２．２５重量％、エタノール５〜４０重量％および水３６．７５〜９０．８８重量％を含有する日持ち向上剤等が挙げられる。 Examples of the shelf life improver for boiled eggs of the present invention include (A) decaglycerin C 10-14 fatty acid ester, water, and 0.02-0.4 per 1 part by weight of decaglycerin C 10-14 fatty acid ester. It is a shelf life improver containing 0.01 to 0.15 parts by weight of glycerin organic acid fatty acid ester with respect to 1 part by weight of diglycerin C 6-14 fatty acid ester and 1 part by weight of decaglycerin C 10-14 fatty acid ester. And (B) decaglycerin C 10-14 fatty acid ester 4-15% by weight, diglycerin C 6-14 fatty acid ester 0.08 -6.0 wt%, glycerin organic acid fatty acid ester 0.04-2.25 wt%, ethanol 5-40 wt% and water 36.75-9 Shelf life extender agent containing .88% by weight and the like.
例えば、上記（Ｂ）の日持ち向上剤であれば、該日持ち向上剤の濃度が０．５〜３．０重量％となるように水や調味液等に希釈して用いることが好ましい。この場合、希釈後の各成分の濃度は、デカグリセリンＣ１０−１４脂肪酸エステルが０．０２〜０．４５重量％、ジグリセリンＣ６−１４脂肪酸エステルが０．０００４〜０．１８重量％、グリセリン有機酸脂肪酸エステルが０．０００２〜０．０６７５重量％、エタノールが０．０２５〜１．２重量％となる。 For example, in the case of the shelf life improver (B), it is preferable to use the shelf life improver diluted in water or a seasoning solution so that the concentration of the shelf life enhancer is 0.5 to 3.0% by weight. In this case, the concentration of each component after dilution is 0.02-0.45 wt% for decaglycerin C 10-14 fatty acid ester, 0.0004-0.18 wt% for diglycerin C 6-14 fatty acid ester, The glycerin organic acid fatty acid ester is 0.0002 to 0.0675% by weight, and the ethanol is 0.025 to 1.2% by weight.
また、本発明は、本発明のゆで卵用日持ち向上剤を用いたゆで卵の保存方法を提供する。該ゆで卵の保存方法の一つの態様として、液体の形態である本発明のゆで卵用日持ち向上剤またはその希釈液にゆで卵を浸漬する方法が挙げられる。かかるゆで卵用日持ち向上剤としては、例えば、デカグリセリンＣ１０−１４脂肪酸エステル４〜１５重量％、ジグリセリンＣ６−１４脂肪酸エステル０．０８〜６．０重量％、グリセリン有機酸脂肪酸エステル０．０４〜２．２５重量％、エタノール５〜４０重量％および水３６．７５〜９０．８８重量％を含有する日持ち向上剤を用いることができ、該日持ち向上剤の濃度が０．５〜３．０重量％となるように水や調味液等に希釈してこれを浸漬液とすることが好ましい。 Moreover, this invention provides the preservation method of the boiled egg using the shelf life improving agent for boiled eggs of this invention. As one embodiment of the method for preserving the boiled egg, there is a method of immersing the boiled egg in the shelf life improving agent for boiled eggs of the present invention or a diluted solution thereof in the form of a liquid. Such boiled egg shelf life improvers include, for example, decaglycerin C 10-14 fatty acid ester 4-15% by weight, diglycerin C 6-14 fatty acid ester 0.08-6.0% by weight, glycerin organic acid fatty acid ester 0 A shelf life improving agent containing 0.04 to 2.25% by weight, ethanol 5 to 40% by weight and water 36.75 to 90.88% by weight can be used, and the concentration of the shelf life improving agent is 0.5 to 3%. It is preferable to dilute in water or a seasoning liquid so as to be 0.0% by weight to make an immersion liquid.
即ち、本発明は、一つの態様として、デカグリセリンＣ１０−１４脂肪酸エステル０．０２〜０．４５重量％、ジグリセリンＣ６−１４脂肪酸エステル０．０００４〜０．１８重量％、グリセリン有機酸脂肪酸エステル０．０００２〜０．０６７５重量％およびエタノール０．０２５〜１．２重量％を含有する液体にゆで卵を浸漬することを特徴とするゆで卵の日持ち向上方法を提供する。 That is, the present invention has, as one aspect, decaglycerin C 10-14 fatty acid ester 0.02 to 0.45 wt%, diglycerin C 6-14 fatty acid ester 0.0004 to 0.18 wt%, glycerin organic acid Provided is a method for improving the shelf life of a boiled egg, which comprises immersing the boiled egg in a liquid containing 0.0002 to 0.0675% by weight of a fatty acid ester and 0.025 to 1.2% by weight of ethanol.
又、本発明のゆで卵の日持ち向上方法には、あらかじめ調製した上記本発明のゆで卵用日持ち向上剤を用いる態様の他、デカグリセリンＣ１０−１４脂肪酸エステル、ジグリセリンＣ６−１４脂肪酸エステル、グリセリン有機酸脂肪酸エステルおよびエタノールの割合が上述した範囲となるよう、これらの成分を個別に水や調味液等に溶解させて浸漬液とする態様も含まれる。 In addition, in the method for improving the shelf life of boiled eggs of the present invention, in addition to the aspect of using the above-mentioned boiled egg shelf life improving agent of the present invention prepared in advance, decaglycerin C 10-14 fatty acid ester, diglycerin C 6-14 fatty acid ester In addition, an embodiment in which these components are individually dissolved in water, a seasoning liquid, or the like so that the ratio of the glycerin organic acid fatty acid ester and ethanol is in the above-described range is also included.
本発明のゆで卵用日持ち向上剤またはその構成成分を用いて調製した浸漬液にゆで卵を浸漬する際には、ゆで卵の表面全体が浸漬液に接触することが好ましい。また、浸漬液には、必要に応じ、さらに食塩、有機酸又は消泡剤等を加えても良い。浸漬液のｐＨを調整する場合には、卵白と卵黄の間への水の滲出を防止することが出来る点で、ゆで卵を浸漬した後の浸漬液のｐＨが６．２〜７．８になるように調整することが好ましい。 When immersing a boiled egg in a dipping solution prepared using the shelf-life improving agent for boiled eggs or a component thereof of the present invention, it is preferable that the entire surface of the boiled egg is in contact with the dipping solution. Moreover, you may add salt, an organic acid, an antifoamer, etc. to an immersion liquid as needed. When adjusting the pH of the dipping solution, the pH of the dipping solution after dipping the boiled egg is 6.2 to 7.8 in that it can prevent water seepage between the egg white and the yolk. It is preferable to adjust so that it becomes.
本発明のゆで卵用日持ち向上剤が対象とする「ゆで卵」とは、加熱により卵白が固化したものであればよく、卵黄が完全には固化していないのもの（半熟卵）や、卵黄が固化したもの（固ゆで卵）も含む。本発明のゆで卵用日持ち向上剤は、これに限定されないが、例えば、殻付きの生卵を９０〜１００℃で１０〜２０分程度加熱することにより得られるゆで卵に対して用いることができる。 The “boiled egg” targeted by the shelf-life improving agent for boiled eggs of the present invention is not limited as long as the egg white is solidified by heating. Including those that have solidified (hard boiled eggs). The shelf life improver for boiled eggs of the present invention is not limited to this, but can be used for boiled eggs obtained by heating shelled raw eggs at 90-100 ° C. for about 10-20 minutes, for example. .
本発明のゆで卵用日持ち向上剤を使用することができる卵の種類としては、鶏、鶉、アヒル等の卵が挙げられるが、これらには限定されず、茹でて食することができるその他の卵であってもよい。 Examples of eggs that can be used for the shelf life improver for boiled eggs of the present invention include eggs such as chickens, strawberries, and ducks, but are not limited to these, and other kinds that can be boiled and eaten. It may be an egg.
以下、実施例により本発明をさらに説明するが、本発明はこれらの態様に限定されるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention further, this invention is not limited to these aspects.
実施例１〜１２および比較例１〜７
表１に示す組成の製剤を調製し、製剤安定性、卵を添加したときの透過率、最小発育阻止濃度、保存性、官能評価（卵白の風味および硬さ）の各試験を順に行った。なお、各試験において効果が認められなかった組成の製剤については、それ以降の試験を中止した。いずれの試験においても、ゆで卵は生の鶏卵を沸騰直前の湯（約９５℃）に入れ、１５分間沸騰させた後、水にさらして３０分冷却した後、殻と薄皮をむいたものを利用した。
Examples 1-12 and Comparative Examples 1-7
Formulations having the composition shown in Table 1 were prepared, and each test of formulation stability, permeability when eggs were added, minimum growth inhibitory concentration, storage stability, and sensory evaluation (egg white flavor and hardness) were sequentially performed. In addition, about the formulation of the composition in which the effect was not recognized in each test, the subsequent test was stopped. In either test, boiled eggs were prepared by placing raw chicken eggs in hot water (about 95 ° C) just before boiling, boiling for 15 minutes, then exposing to water and cooling for 30 minutes, and then peeling the shell and skin. used.
製剤安定性試験
表１に示す組成の各製剤を、４℃で１４日間保管後、室温で２時間静置し、目視により透明性の有無を確認した。静置して透明に戻った製剤は○、撹拌することで透明に戻った製剤は△、沈殿が生じ、透明に戻らなかった製剤は×とした。
Formulation stability test Each formulation having the composition shown in Table 1 was stored at 4 ° C. for 14 days, then allowed to stand at room temperature for 2 hours, and visually checked for transparency. Formulations that were allowed to stand and returned to transparent were marked with ◯. Formulations that became transparent by stirring were marked with Δ. Precipitation occurred and formulations that did not return transparent were marked with ×.
卵を添加した時の透過率測定
目視により製剤の透明性が確認された、実施例１〜１２および比較例１〜４の製剤について、水１００重量部に対して製剤１．０重量部と食塩１．０重量部を添加して浸漬液とし、ゆで卵と浸漬液が１：１の重量比となるように漬け込んだ。さらに８０℃で２０分間加熱した後、４℃で２日間保管し、室温で２時間静置した後、浸漬液のみを取り出し、６５０nmにおける吸光度を分光光度計（Ｐｈａｒｍａ Ｓｐｅｃ ＵＶ-１７００ ＳＨＩＭＡＤＺＵ Ｖｅｒ１．３０）で測定し、透過率を求めた。
Permeability measurement when egg was added For the formulations of Examples 1 to 12 and Comparative Examples 1 to 4 in which the transparency of the formulations was confirmed by visual observation, 1.0 part by weight of the formulation and sodium chloride with respect to 100 parts by weight of water 1.0 part by weight was added to prepare an immersion liquid, and the mixture was immersed in a 1: 1 weight ratio of the boiled egg and the immersion liquid. Furthermore, after heating at 80 ° C. for 20 minutes, storing at 4 ° C. for 2 days and allowing to stand at room temperature for 2 hours, only the immersion liquid was taken out, and the absorbance at 650 nm was measured with a spectrophotometer (Pharmaca Spec UV-1700 SHIMADZU Ver1.30). ) To obtain the transmittance.
最小発育阻止濃度試験
上記透過率測定において浸漬液の透過率が８０％以上であった、実施例１〜１２および比較例１〜２の製剤について、蒸留水で製剤濃度５％に希釈した液を母液とし、さらに任意の濃度に希釈した液を製剤調製液とした。製剤調製液５０μｌとトリプトソーヤ液体培地（日本製薬製）２０μｌを混合し、滅菌９６穴マイクロプレートに分注し、下記供試菌ｉの菌液を３０μｌずつ接種し３０℃で２４時間培養後、濁度により菌の生育阻止の可否を判定した。最小発育阻止濃度は、上記の製剤調製液、液体培地および菌液の混合液における製剤濃度（終濃度）として表す。
供試菌ｉ：Ｂａｃｉｌｌｕｓ ｃｅｒｅｕｓ（標準菌株：ＮＢＲＣ１５３０５）
Minimum Growth Inhibitory Concentration Test For the preparations of Examples 1 to 12 and Comparative Examples 1 and 2 in which the permeability of the immersion liquid was 80% or more in the above transmittance measurement, a solution diluted with distilled water to a formulation concentration of 5% A liquid prepared as a mother liquid and further diluted to an arbitrary concentration was used as a preparation liquid. 50 μl of the formulation preparation solution and 20 μl of tryptosome liquid medium (Nippon Pharmaceutical Co., Ltd.) are mixed and dispensed into a sterile 96-well microplate. The degree of inhibition of bacterial growth was determined by the degree. The minimum growth inhibitory concentration is expressed as the formulation concentration (final concentration) in the mixture of the above-mentioned formulation preparation solution, liquid medium, and bacterial solution.
Test bacteria i: Bacillus cereus (standard strain: NBRC15305)
保存性試験
上記透過率測定において浸漬液の透過率が８０％以上であった、実施例１〜１２および比較例１〜２の製剤について、水１００重量部に対して製剤１．０重量部と食塩１．０重量部を添加して浸漬液とし、ゆで卵と浸漬液が１：１の重量比となるように漬け込んだ。浸漬液に下記供試菌iiを１．０×１０２ＣＦＵ／ｇとなるように接種し、８０℃で２０分間加熱した後、１０℃で７日間保管した。混釈法により浸漬液を標準寒天培地にて３５℃で４８時間培養後、菌数を測定した。菌数測定は、２点測定しその平均値を示した。
供試菌ii：Ｂａｃｉｌｌｕｓ ｃｅｒｅｕｓ（食品工場内の卵製品から分離した野生株）
Preservative test Regarding the preparations of Examples 1 to 12 and Comparative Examples 1 and 2 in which the transmittance of the immersion liquid was 80% or more in the above transmittance measurement, 1.0 part by weight of the preparation with respect to 100 parts by weight of water 1.0 part by weight of sodium chloride was added to prepare an immersion liquid, and the mixture was immersed in a 1: 1 weight ratio of the boiled egg and the immersion liquid. The following test bacteria ii were inoculated into the soaking solution at 1.0 × 10 2 CFU / g, heated at 80 ° C. for 20 minutes, and stored at 10 ° C. for 7 days. The number of bacteria was measured after culturing the immersion liquid at 35 ° C. for 48 hours in a standard agar medium by the pour method. The number of bacteria was measured at two points and the average value was shown.
Test bacteria ii: Bacillus cereus (wild strain isolated from egg product in food factory)
官能評価
上記保存性試験において静菌効果が確認された実施例１〜１２および比較例１の製剤について、水１００重量部に対して製剤１．０重量部と食塩１．０重量部を添加して浸漬液とし、ゆで卵と浸漬液が１：１の重量比となるように漬け込んだ。４℃で２日間保管した後、ゆで卵の白身部位を食して、風味および硬さについて評価した。１重量％の食塩水中で保存したゆで卵と比較して、風味が優れている場合は◎、同程度である場合は○、わずかに劣っている場合は△、明らかに劣っている場合は×とした。また、１重量％の食塩水中で保存したゆで卵と比較して、卵白の硬さが軟らかい場合は◎、同程度である場合は○、わずかに硬い場合は△、明らかに硬い場合は×とした。
Sensory evaluation For the preparations of Examples 1 to 12 and Comparative Example 1 in which the bacteriostatic effect was confirmed in the storage stability test, 1.0 part by weight of the preparation and 1.0 part by weight of sodium chloride were added to 100 parts by weight of water. It was immersed in a dipping solution so that the weight ratio of the boiled egg and the dipping solution was 1: 1. After storage at 4 ° C. for 2 days, the white portion of the boiled egg was eaten and evaluated for flavor and hardness. Compared to boiled eggs stored in 1% by weight saline, ◎ if the flavor is excellent, ○ if it is comparable, △ if it is slightly inferior, × if it is clearly inferior It was. Also, compared to boiled eggs stored in 1% by weight saline, ◎ if the hardness of the egg white is soft, ○ if it is comparable, △ if it is slightly hard, × if it is clearly hard did.
各試験の結果を表２に示す。本発明のゆで卵用日持ち向上剤は製剤安定性に優れ、ゆで卵を浸漬して保存しても白濁せず、耐熱芽胞菌に対する静菌効果および浸漬後のゆで卵の食感（卵白の風味および硬さ）ともに良好であり、いずれの試験項目においても、優れた結果を示した。 The results of each test are shown in Table 2. The shelf-life improving agent for boiled eggs of the present invention is excellent in formulation stability, does not become cloudy even when boiled eggs are soaked and stored, has a bacteriostatic effect against heat-resistant spore bacteria, and the texture of boiled eggs after soaking (flavor of egg whites) And hardness) were good, and excellent results were shown in all test items.
実施例１３〜１７
表３に示す組成の製剤を調製し、製剤安定性、卵を添加したときの透過率、最小発育阻止濃度、保存性、官能評価（卵白の風味および硬さ）の各試験を順に行った。いずれの試験においても、ゆで卵は生の鶏卵を沸騰直前の湯（約９５℃）に入れ、１５分間沸騰させた後、水にさらして３０分冷却した後、殻と薄皮をむいたものを利用した。
Examples 13-17
Formulations having the compositions shown in Table 3 were prepared, and each test of formulation stability, permeability when eggs were added, minimum growth inhibitory concentration, storage stability, and sensory evaluation (egg white flavor and hardness) were sequentially performed. In either test, boiled eggs were prepared by placing raw chicken eggs in hot water (about 95 ° C) just before boiling, boiling for 15 minutes, then exposing to water and cooling for 30 minutes, and then peeling the shell and skin. used.
製剤安定性試験
表３に示す組成の各製剤を、４℃で１４日間保管後、室温で２時間静置し、目視により透明性の有無を確認した。静置して透明に戻った製剤は○、撹拌することで透明に戻った製剤は△、沈殿が生じ、透明に戻らなかった製剤は×とした。
Formulation Stability Test Each formulation having the composition shown in Table 3 was stored at 4 ° C. for 14 days, then allowed to stand at room temperature for 2 hours, and visually checked for transparency. Formulations that were allowed to stand and returned to transparent were marked with ◯. Formulations that became transparent by stirring were marked with Δ. Precipitation occurred and formulations that did not return transparent were marked with ×.
卵を添加した時の透過率測定
表３に示す組成の各製剤について、水１００重量部に対して製剤１．０重量部と食塩１．０重量部を添加して浸漬液とし、ゆで卵と浸漬液が１：１の重量比となるように漬け込んだ。さらに８０℃で２０分間加熱した後、４℃で２日間保管し、室温で２時間静置した後、浸漬液のみを取り出し、６５０ｎｍにおける吸光度を分光光度計（Ｐｈａｒｍａ Ｓｐｅｃ ＵＶ−１７００ ＳＨＩＭＡＤＺＵ Ｖｅｒ１．３０）で測定し、透過率を求めた。
Measurement of transmittance when egg is added For each preparation having the composition shown in Table 3, 1.0 part by weight of preparation and 1.0 part by weight of sodium chloride are added to 100 parts by weight of water to make an immersion liquid. The dipping solution was dipped so that the weight ratio was 1: 1. Furthermore, after heating at 80 ° C. for 20 minutes, storing at 4 ° C. for 2 days and allowing to stand at room temperature for 2 hours, only the immersion liquid was taken out, and the absorbance at 650 nm was measured with a spectrophotometer (Pharmaca Spec UV-1700 SHIMADZU Ver1.30). ) To obtain the transmittance.
最小発育阻止濃度試験
表３に示す組成の各製剤について、蒸留水で製剤濃度５％に希釈した液を母液とし、さらに任意の濃度に希釈した液を製剤調製液とした。製剤調製液５０μｌとトリプトソーヤ液体培地（日本製薬製）２０μｌを混合し、滅菌９６穴マイクロプレートに分注し、下記供試菌iiiの菌液を３０μｌずつ接種し３０℃で２４時間培養後、濁度により菌の生育阻止の可否を判定した。最小発育阻止濃度は、上記の製剤調製液、液体培地および菌液の混合液における製剤濃度（終濃度）として表す。
供試菌iii：Ｐａｅｎｉｂａｃｉｌｌｕｓ ｐｏｌｙｍｙｘａ
（食品工場内の餅、ずいき、餡それぞれから分離した野生株を混合したものを用いた。）
Minimum Growth Inhibitory Concentration Test For each formulation having the composition shown in Table 3, a solution diluted with distilled water to a formulation concentration of 5% was used as a mother liquor, and a solution diluted to an arbitrary concentration was used as a formulation preparation solution. 50 μl of the preparation solution and 20 μl of tryptosome liquid medium (Nippon Pharmaceutical Co., Ltd.) are mixed and dispensed into a sterile 96-well microplate. The degree of inhibition of bacterial growth was determined by the degree. The minimum growth inhibitory concentration is expressed as the formulation concentration (final concentration) in the mixture of the above-mentioned formulation preparation solution, liquid medium, and bacterial solution.
Test bacteria iii: Paenibacillus polymyxa
(We used a mixture of wild strains separated from each other in the food factory.)
保存性試験
表３に示す組成の各製剤について、水１００重量部に対して製剤１．０重量部と食塩１．５重量部を添加して浸漬液とし、ゆで卵と浸漬液が１：１の重量比となるように漬け込んだ。浸漬液に供試菌iiiを１．０×１０２ＣＦＵ／ｇとなるように接種し、８０℃で２０分間加熱した後、１０℃で７日間保管した。混釈法により浸漬液を標準寒天培地にて３５℃で４８時間培養後、菌数を測定した。菌数測定は、２点測定しその平均値を示した。
Preservability test For each preparation having the composition shown in Table 3, 1.0 part by weight of the preparation and 1.5 parts by weight of sodium chloride are added to 100 parts by weight of water to form an immersion liquid, and the boiled egg and the immersion liquid are 1: 1. Soaked in a weight ratio of The test bacteria iii was inoculated into the soaking solution at 1.0 × 10 2 CFU / g, heated at 80 ° C. for 20 minutes, and stored at 10 ° C. for 7 days. The number of bacteria was measured after culturing the immersion liquid at 35 ° C. for 48 hours in a standard agar medium by the pour method. The number of bacteria was measured at two points and the average value was shown.
官能評価
表３に示す組成の各製剤について、水１００重量部に対して製剤１．０重量部と食塩１．０重量部を添加して浸漬液とし、ゆで卵と浸漬液が１：１の重量比となるように漬け込んだ。４℃で２日間保管した後、ゆで卵の白身部位を食して、風味および硬さについて評価した。１重量％の食塩水中で保存したゆで卵と比較して、風味が優れている場合は◎、同程度である場合は○、わずかに劣っている場合は△、明らかに劣っている場合は×とした。また、１重量％の食塩水中で保存したゆで卵と比較して、卵白の硬さが軟らかい場合は◎、同程度である場合は○、わずかに硬い場合は△、明らかに硬い場合は×とした。
For each preparation having the composition shown in Sensory Evaluation Table 3, 1.0 part by weight of the preparation and 1.0 part by weight of sodium chloride are added to 100 parts by weight of water to form an immersion liquid, and the boiled egg and the immersion liquid are 1: 1. I dipped it so that it might become a weight ratio. After storage at 4 ° C. for 2 days, the white portion of the boiled egg was eaten and evaluated for flavor and hardness. Compared to boiled eggs stored in 1% by weight saline, ◎ if the flavor is excellent, ○ if it is comparable, △ if it is slightly inferior, × if it is clearly inferior It was. Also, compared to boiled eggs stored in 1% by weight saline, ◎ if the hardness of the egg white is soft, ○ if it is comparable, △ if it is slightly hard, × if it is clearly hard did.
各試験の結果を表４に示す。本発明のゆで卵用日持ち向上剤は製剤安定性に優れ、ゆで卵を浸漬して保存しても白濁せず、耐熱芽胞菌に対する静菌効果および浸漬後のゆで卵の食感（卵白の風味および硬さ）ともに良好であり、いずれの試験項目においても、優れた結果を示した。 The results of each test are shown in Table 4. The shelf-life improving agent for boiled eggs of the present invention is excellent in formulation stability, does not become cloudy even when boiled eggs are soaked and stored, has a bacteriostatic effect against heat-resistant spore bacteria, and the texture of boiled eggs after soaking (flavor of egg whites) And hardness) were good, and excellent results were shown in all test items.
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