JP6450199B2 - Egg heat-processed food quality improving agent, egg heat-processed food quality improving method, and egg heat-processed food quality preventing method - Google Patents
Egg heat-processed food quality improving agent, egg heat-processed food quality improving method, and egg heat-processed food quality preventing method Download PDFInfo
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- JP6450199B2 JP6450199B2 JP2015009361A JP2015009361A JP6450199B2 JP 6450199 B2 JP6450199 B2 JP 6450199B2 JP 2015009361 A JP2015009361 A JP 2015009361A JP 2015009361 A JP2015009361 A JP 2015009361A JP 6450199 B2 JP6450199 B2 JP 6450199B2
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- 235000013305 food Nutrition 0.000 title claims description 86
- 238000000034 method Methods 0.000 title claims description 22
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 44
- 239000003795 chemical substances by application Substances 0.000 claims description 33
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 22
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 22
- 235000021067 refined food Nutrition 0.000 claims description 19
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 18
- 238000002845 discoloration Methods 0.000 claims description 18
- 239000000796 flavoring agent Substances 0.000 claims description 18
- 235000019634 flavors Nutrition 0.000 claims description 18
- 235000012209 glucono delta-lactone Nutrition 0.000 claims description 18
- 239000000182 glucono-delta-lactone Substances 0.000 claims description 18
- 229960003681 gluconolactone Drugs 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 9
- 238000012545 processing Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 4
- 235000013601 eggs Nutrition 0.000 description 154
- 238000004519 manufacturing process Methods 0.000 description 21
- 238000012360 testing method Methods 0.000 description 18
- 238000011156 evaluation Methods 0.000 description 14
- 238000002156 mixing Methods 0.000 description 14
- 239000000843 powder Substances 0.000 description 10
- 102000002322 Egg Proteins Human genes 0.000 description 9
- 108010000912 Egg Proteins Proteins 0.000 description 9
- 239000002253 acid Substances 0.000 description 7
- 240000007594 Oryza sativa Species 0.000 description 5
- 235000007164 Oryza sativa Nutrition 0.000 description 5
- 210000000991 chicken egg Anatomy 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 235000013345 egg yolk Nutrition 0.000 description 5
- 210000002969 egg yolk Anatomy 0.000 description 5
- 235000009566 rice Nutrition 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 4
- 229920002678 cellulose Polymers 0.000 description 4
- 239000001913 cellulose Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000014103 egg white Nutrition 0.000 description 4
- 210000000969 egg white Anatomy 0.000 description 4
- DEXFNLNNUZKHNO-UHFFFAOYSA-N 6-[3-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperidin-1-yl]-3-oxopropyl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1CCN(CC1)C(CCC1=CC2=C(NC(O2)=O)C=C1)=O DEXFNLNNUZKHNO-UHFFFAOYSA-N 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 2
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000010304 firing Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 239000005022 packaging material Substances 0.000 description 2
- 239000000546 pharmaceutical excipient Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 241000286209 Phasianidae Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000019270 ammonium chloride Nutrition 0.000 description 1
- -1 boiled egg Chemical compound 0.000 description 1
- 235000013605 boiled eggs Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000019820 disodium diphosphate Nutrition 0.000 description 1
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
本発明は、卵加熱加工食品の品質改良剤、卵加熱加工食品の品質改良方法、及び卵加熱加工食品の変色防止方法に関する。 The present invention relates to a quality improving agent for egg heat processed foods, a quality improving method for egg heat processed foods, and a method for preventing discoloration of egg heat processed foods.
近年、卵焼きなどの卵加熱加工食品の食感をふんわりさせるため、また、加熱むらを防止するために、膨張剤（ベーキングパウダー）を配合することが提案されている（例えば、特許文献１〜２参照）。しかし、膨張剤は使用量によって、あるいは膨張剤中の重曹（炭酸水素ナトリウム）や酸性剤により、卵加熱加工食品が苦みやえぐみ、酸臭が生じることがあるという問題がある。
また、卵又はこれを含有する卵液に膨張剤を添加すると、重曹（炭酸水素ナトリウム）と酸性剤とが反応してしまう。卵加熱加工食品を大量に製造する食品工場等では、原材料を配合・混合した後、作業性を良好にし、品質のむらを防止する目的で３０分から１時間程度、混合した原材料を静置することから、この間に膨張剤が反応してしまうため、十分な膨張剤の効果が得られなかったり、却って製品の品質にむらが生じてしまったりすることから、前記膨張剤を産業規模での卵加熱加工食品の製造には適用できないという問題がある。
In recent years, it has been proposed to add an expanding agent (baking powder) to soften the texture of egg-heated foods such as fried eggs and to prevent uneven heating (for example, Patent Documents 1 and 2). reference). However, the expansion agent has a problem that the egg-heated processed food may be bitter, puffy or have an acid odor depending on the amount used, or baking soda (sodium hydrogen carbonate) or an acidic agent in the expansion agent.
Moreover, when a swelling agent is added to an egg or the egg liquid containing this, sodium bicarbonate (sodium hydrogen carbonate) and an acid agent will react. In food factories that produce egg-heated foods in large quantities, after mixing and mixing the raw materials, the mixed raw materials are allowed to stand for about 30 minutes to an hour for the purpose of improving workability and preventing uneven quality. Since the expansion agent reacts during this period, the effect of the sufficient expansion agent cannot be obtained, or the quality of the product may be uneven. On the other hand, the expansion agent is processed by egg heating on an industrial scale. There is a problem that it cannot be applied to the production of food.
一方、卵焼きなどの卵加熱加工食品は、加熱中に卵白から発生する硫化水素と、卵黄に含まれる鉄分が反応して、変色（緑変）することが知られており、卵加熱加工食品の品質低下の原因となっている。この変色を防止するため、クエン酸やグルコン酸等の有機酸を配合すること（例えば、特許文献３〜４参照）、発酵セルロースを配合すること（例えば、特許文献５参照）が提案されている。
しかし、有機酸だけでは、変色はある程度、防止することが可能であるが、酸臭が生じやすく、また、食感や風味の点で十分とはいえないという問題がある。また、発酵セルロースは、特定の酢酸菌が産出する多糖類（セルロース誘導体）であり、食品の添加物表示の問題やコストアップの問題がある。
On the other hand, egg-heated foods such as fried eggs are known to discolor (green) when hydrogen sulfide generated from egg white reacts with iron contained in egg yolk. It is a cause of quality degradation. In order to prevent this discoloration, blending organic acids such as citric acid and gluconic acid (for example, see Patent Documents 3 to 4) and blending fermented cellulose (for example, refer to Patent Document 5) have been proposed. .
However, although it is possible to prevent discoloration to some extent by using only an organic acid, there is a problem that an acid odor is likely to occur, and the texture and flavor are not sufficient. Fermented cellulose is a polysaccharide (cellulose derivative) produced by a specific acetic acid bacterium, and has a problem of food additive labeling and a cost increase.
そのため、卵加熱加工食品の製造時に添加するだけで、卵加熱加工食品の食感、外観、及び食味・風味を改善することができ、産業規模での卵加熱加工食品の製造に適用することが可能な卵加熱加工食品の品質改良剤は未だ開発されておらず、その速やかな提供が強く求められている。 Therefore, the texture, appearance, and taste / flavor of egg heat-processed foods can be improved simply by adding them during the manufacture of egg heat-processed foods, and can be applied to the production of egg heat-processed foods on an industrial scale A quality improving agent for egg heat-processed food that has been developed has not been developed yet, and its prompt provision is strongly demanded.
本発明は、このような要望に応え、現状を打破し、従来における前記諸問題を解決し、以下の目的を達成することを課題とする。即ち、本発明は、卵加熱加工食品の製造時に添加するだけで、卵加熱加工食品の食感、外観、及び食味・風味を改善することができ、産業規模での卵加熱加工食品の製造に適用することが可能な卵加熱加工食品の品質改良剤、並びに該卵加熱加工食品の品質改良剤を使用した卵加熱加工食品の品質改良方法及び卵加熱加工食品の変色防止方法を提供することを目的とする。 An object of the present invention is to meet such demands, overcome the current situation, solve the above-described problems, and achieve the following objects. That is, the present invention can improve the texture, appearance and taste / flavor of an egg heat-processed food only by adding it during the manufacture of the egg heat-processed food. To provide a quality improver for egg heat-processed food that can be applied, a method for improving the quality of egg heat-processed food using the quality improver for egg heat-processed food, and a method for preventing discoloration of egg heat-processed food Objective.
本発明者らは、前記目的を達成するべく鋭意検討を行った結果、炭酸水素ナトリウムとグルコノデルタラクトンとを１：２〜４の質量比で含有させた卵加熱加工食品の品質改良剤を配合することにより、卵加熱加工食品の食感、外観、及び食味・風味を改善することができ、また、卵加熱加工食品を大量に製造する場合にも適用し得ることを知見した。 As a result of intensive studies to achieve the above object, the inventors of the present invention have developed a quality improver for egg heat-processed foods containing sodium bicarbonate and glucono delta lactone in a mass ratio of 1: 2-4. It has been found that, by blending, the texture, appearance, taste and flavor of the egg heat-processed food can be improved, and the egg heat-processed food can be applied in large quantities.
本発明は、本発明者らの前記知見に基づくものであり、前記課題を解決するための手段としては、以下の通りである。即ち、
＜１＞ 炭酸水素ナトリウムとグルコノデルタラクトンとを１：２〜４の質量比で含有することを特徴とする卵加熱加工食品の品質改良剤である。
＜２＞ 炭酸水素ナトリウムとグルコノデルタラクトンとを１：２．５〜３．５の質量比で含有する前記＜１＞に記載の卵加熱加工食品の品質改良剤である。
＜３＞ 卵に対して、０．１質量％〜４質量％を配合する前記＜１＞から＜２＞のいずれかに記載の卵加熱加工食品の品質改良剤である。
＜４＞ 卵に対して、０．５質量％〜３質量％を配合する前記＜３＞に記載の卵加熱加工食品の品質改良剤である。
＜５＞ 前記＜１＞から＜２＞のいずれかに記載の卵加熱加工食品の品質改良剤を卵に対して、０．１質量％〜４質量％で使用して、卵加熱加工食品の食感及び／又は外観を改善することを特徴とする卵加熱加工食品の品質改良方法である。
＜６＞ 卵加熱加工食品の品質改良剤を卵に対して、０．５質量％〜３質量％で使用する前記＜５＞に記載の卵加熱加工食品の品質改良方法である。
＜７＞ 前記＜１＞から＜２＞のいずれかに記載の卵加熱加工食品の品質改良剤を卵に対して、０．１質量％〜４質量％で使用して、卵加熱加工食品の変色を防止することを特徴とする卵加熱加工食品の変色防止方法である。
＜８＞ 卵加熱加工食品の品質改良剤を卵に対して、０．５質量％〜３質量％で使用する前記＜７＞に記載の卵加熱加工食品の変色防止方法である。
The present invention is based on the above findings of the present inventors, and means for solving the above problems are as follows. That is,
<1> A quality improver for egg heat-processed foods, comprising sodium bicarbonate and glucono delta lactone in a mass ratio of 1: 2-4.
<2> The quality improving agent for egg heat-processed food according to <1>, wherein sodium bicarbonate and glucono delta lactone are contained at a mass ratio of 1: 2.5 to 3.5.
<3> The egg heat processed food quality improver according to any one of <1> to <2>, wherein 0.1% by mass to 4% by mass is blended with respect to the egg.
<4> The quality improving agent for egg heat-processed food according to <3>, wherein 0.5% by mass to 3% by mass of the egg is blended.
<5> The egg heat-processed food quality improver according to any one of <1> to <2> is used in an amount of 0.1% by mass to 4% by mass with respect to the egg. It is a method for improving the quality of an egg heat-processed food characterized by improving the texture and / or appearance.
<6> The method for improving the quality of an egg heat-processed food according to <5>, wherein the quality improver of the egg heat-processed food is used in an amount of 0.5% by mass to 3% by mass with respect to the egg.
<7> Using the egg heat processed food quality improver according to any one of <1> to <2> above in an amount of 0.1% by mass to 4% by mass relative to the egg, A method for preventing discoloration of an egg heat processed food characterized by preventing discoloration.
<8> The method for preventing discoloration of an egg heat-processed food according to <7>, wherein the quality improver of the egg heat-processed food is used in an amount of 0.5% by mass to 3% by mass with respect to the egg.
本発明によると、従来における前記諸問題を解決することができ、卵加熱加工食品の製造時に添加するだけで、卵加熱加工食品の食感、外観、及び食味・風味を改善することができ、産業規模での卵加熱加工食品の製造に適用することが可能な卵加熱加工食品の品質改良剤、並びに該卵加熱加工食品の品質改良剤を使用した卵加熱加工食品の品質改良方法及び卵加熱加工食品の変色防止方法を提供することができる。 According to the present invention, it is possible to solve the above-mentioned problems in the past, and to improve the texture, appearance, and taste / flavor of the egg heat-processed food only by adding it during the production of the egg heat-processed food, Quality improving agent for egg heat processed food that can be applied to manufacture of egg heat processed food on an industrial scale, quality improving method for egg heat processed food using egg heat processed food quality improving agent, and egg heating A method for preventing discoloration of processed food can be provided.
（卵加熱加工食品の品質改良剤）
本発明の卵加熱加工食品の品質改良剤は、炭酸水素ナトリウムと、グルコノデルタラクトンとを少なくとも含み、必要に応じて更にその他の成分を含む。
(Quality improver for egg heat processed food)
The quality improving agent for heat-processed egg food of the present invention contains at least sodium hydrogen carbonate and glucono delta lactone, and further contains other components as necessary.
＜炭酸水素ナトリウム＞
前記炭酸水素ナトリウムとしては、ベーキングパウダーに使用できるもの（グレード）であれば、特に制限はなく、目的に応じて適宜選択することができる。
前記炭酸水素ナトリウムの前記卵加熱加工食品の品質改良剤における含有量としては、特に制限はなく、目的に応じて適宜選択することができる。
<Sodium bicarbonate>
The sodium bicarbonate is not particularly limited as long as it can be used for baking powder (grade), and can be appropriately selected according to the purpose.
There is no restriction | limiting in particular as content in the quality improving agent of the said egg heat processed food of the said sodium hydrogencarbonate, According to the objective, it can select suitably.
＜グルコノデルタラクトン＞
前記グルコノデルタラクトンとしては、食品製造用であれば、特に制限はなく、目的に応じて適宜選択することができる。
前記グルコノデルタラクトンの前記卵加熱加工食品の品質改良剤における含有量としては、特に制限はなく、目的に応じて適宜選択することができる。
<Glucono delta lactone>
The glucono delta lactone is not particularly limited as long as it is for food production, and can be appropriately selected according to the purpose.
There is no restriction | limiting in particular as content in the quality improving agent of the said egg heat processing foodstuff of the said glucono delta lactone, According to the objective, it can select suitably.
＜炭酸水素ナトリウムとグルコノデルタラクトンとの質量比＞
前記炭酸水素ナトリウムとグルコノデルタラクトンとの質量比としては、炭酸水素ナトリウム：グルコノデルタラクトンが１：２〜４であれば、特に制限はなく、目的に応じて適宜選択することができるが、１：２．５〜３．５が好ましい。炭酸水素ナトリウムに対するグルコノデルタラクトンの配合比が２未満であると、得られる卵加熱加工食品の食感やボリューム、色合いが十分とはいえなくなり、４を超えると配合する卵加熱加工食品の品質改良剤の量が多くなるため、好ましくない。一方、前記質量比が、前記好ましい範囲内であると、卵加熱加工食品の食感、外観、及び食味・風味がより優れる点で、有利である。
<Mass ratio of sodium bicarbonate and glucono delta lactone>
The mass ratio of sodium bicarbonate to glucono delta lactone is not particularly limited as long as sodium bicarbonate: glucono delta lactone is 1: 2 to 4, and can be appropriately selected according to the purpose. 1: 2.5 to 3.5 is preferable. If the blending ratio of glucono delta lactone to sodium bicarbonate is less than 2, the texture, volume and color of the resulting egg cooked food will not be sufficient, and if it exceeds 4, the quality of the egg cooked food blended Since the amount of the improving agent increases, it is not preferable. On the other hand, when the mass ratio is within the preferable range, it is advantageous in that the texture, appearance, taste and flavor of the egg heat-processed food are more excellent.
＜その他の成分＞
前記その他の成分としては、本発明の効果を損なわない限り、特に制限はなく、目的に応じて適宜選択することができ、例えば、酸性ピロリン酸ナトリウム、塩化アンモニウム等の酸性剤、澱粉、穀粉、セルロース等の賦形剤などが挙げられる。これらは、１種単独で使用してもよいし、２種以上を併用してもよい。
前記その他の成分の含有量としては、特に制限はなく、目的に応じて適宜選択することができる。
<Other ingredients>
The other components are not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected according to the purpose. Examples thereof include acidic agents such as sodium acid pyrophosphate and ammonium chloride, starch, flour, Examples include excipients such as cellulose. These may be used individually by 1 type and may use 2 or more types together.
There is no restriction | limiting in particular as content of the said other component, According to the objective, it can select suitably.
前記賦形剤の前記卵加熱加工食品の品質改良剤における含有量としては、特に制限はなく、目的に応じて適宜選択することができるが、炭酸水素ナトリウムとグルコノデルタラクトンの合計量に対して、１質量％〜２０質量％程度が好ましい。 The content of the excipient in the quality improver of the egg heat-processed food is not particularly limited and may be appropriately selected depending on the intended purpose. However, relative to the total amount of sodium bicarbonate and glucono delta lactone And about 1% by mass to 20% by mass is preferable.
＜態様＞
前記卵加熱加工食品の品質改良剤は、炭酸水素ナトリウムと、グルコノデルタラクトンとを同一の包材に含む一剤式であってもよいし、両者を別々の包材に入れ、使用時に混合する二剤式であってもよい。
<Aspect>
The egg heat-processed food quality improver may be a single agent type containing sodium hydrogen carbonate and glucono delta lactone in the same packaging material, or both are put in separate packaging materials and mixed at the time of use. It may be a two-part type.
＜配合量＞
前記卵加熱加工食品の品質改良剤の卵加熱加工食品への配合量としては、特に制限はなく、目的に応じて適宜選択することができるが、前記卵加熱加工食品における卵に対して、０．１質量％〜４質量％が好ましく、０．５質量％〜３質量％がより好ましい。前記配合量が、０．１質量％未満では十分な効果（食感、ボリューム、色合い等）が得られないことがあり、４質量％を超えると、食感は柔らかく、ソフトになるものの、卵加熱加工食品の品質にむらが生じることがある。一方、前記配合量が、前記好ましい範囲内であると、卵加熱加工食品の食感、外観、及び食味・風味がより優れる点で、有利である。
前記卵加熱加工食品が卵粉を使用する場合には、前記配合量は、全卵換算した値に対する量をいう。
<Blending amount>
There is no restriction | limiting in particular as a compounding quantity to the egg heat-processed food of the quality improver of the said egg heat-processed food, Although it can select suitably according to the objective, 0 with respect to the egg in the said egg heat-processed food. .1% by mass to 4% by mass is preferable, and 0.5% by mass to 3% by mass is more preferable. When the blending amount is less than 0.1% by mass, sufficient effects (texture, volume, hue, etc.) may not be obtained. When the blending amount exceeds 4% by mass, the texture becomes soft and soft. Unevenness may occur in the quality of heat-processed foods. On the other hand, when the blending amount is within the preferable range, it is advantageous in that the texture, appearance, taste and flavor of the egg heat-processed food are more excellent.
When the egg heat-processed food uses egg powder, the blending amount refers to an amount relative to a value converted to whole eggs.
＜卵加熱加工食品＞
前記卵加熱加工食品の種類としては、卵を主原料とする加熱加工食品であれば、特に制限はなく、目的に応じて適宜選択することができ、例えば、卵焼き、だし巻き卵、スクランブルエッグ、オムレツ、オムライス、卵そぼろ、親子丼、カツ丼、かに玉、エビ玉、うな玉などが挙げられる。
なお、ゆで卵、温泉卵、目玉焼きなどの卵黄と卵白とを含むが、卵黄と卵白を混ぜない食品、茶碗蒸し、小田巻蒸しなどの卵よりも出汁などの液量が多い食品は、本発明の卵加熱加工食品には該当しない。
<Egg cooked food>
The kind of the egg heat-processed food is not particularly limited as long as it is a heat-processed food mainly composed of eggs, and can be appropriately selected according to the purpose, such as fried egg, broiled egg, scrambled egg, Omelet, omelet rice, egg rag, parent and child bowl, cutlet bowl, crab ball, shrimp ball, eel ball and so on.
In addition, foods containing egg yolk and egg white such as boiled egg, hot spring egg, fried egg, etc. but not mixed with egg yolk and egg white, foods with a larger amount of juice such as soup than egg such as chawanmushi, Odamaki steamed, etc. Not applicable to egg heat processed foods.
前記卵加熱加工食品で使用する卵としては、通常は鶏卵であるが、うずらなどの他の卵も使用可能である。
前記卵の態様としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、全卵、卵黄、全卵粉、卵黄粉と卵白粉などの卵粉を水や調味液に混合したものなどが挙げられる。
The egg used in the egg heat-processed food is usually a chicken egg, but other eggs such as quail can also be used.
The form of the egg is not particularly limited and can be appropriately selected according to the purpose. For example, whole egg, egg yolk, whole egg powder, egg powder such as egg yolk powder and egg white powder is mixed with water or a seasoning liquid. And the like.
前記卵加熱加工食品における卵以外の材料としては、特に制限はなく、目的に応じて適宜選択することができる。
前記卵加熱加工食品における卵以外の材料の含有量としては、特に制限はなく、目的に応じて適宜選択することができる。なお、だし巻き卵などのように、出汁（調味液）を配合する場合には、その量は卵（卵粉を使用する場合は全卵換算で）と等量かそれ以下とする。
There is no restriction | limiting in particular as materials other than the egg in the said egg heat-processed food, According to the objective, it can select suitably.
There is no restriction | limiting in particular as content of materials other than an egg in the said egg heat-processed food, According to the objective, it can select suitably. In addition, when mix | pouring soup (seasoning liquid) like a dashi roll egg, the quantity shall be equal to or less than an egg (when using egg powder, whole egg conversion).
（卵加熱加工食品の品質改良方法）
本発明の卵加熱加工食品の品質改良方法は、本発明の卵加熱加工食品の品質改良剤を使用し、卵加熱加工食品の食感及び／又は外観を改善する。
(Quality improvement method of egg heat processed food)
The quality improvement method of the egg heat-processed food of the present invention uses the quality improver of the egg heat-processed food of the present invention to improve the texture and / or appearance of the egg heat-processed food.
＜卵加熱加工食品の品質改良剤の使用量＞
前記卵加熱加工食品の品質改良方法における前記卵加熱加工食品の品質改良剤の使用量としては、前記卵加熱加工食品における卵に対して、０．１質量％〜４質量％であれば、特に制限はなく、目的に応じて適宜選択することができるが、０．５質量％〜３質量％が好ましい。前記使用量が、０．１質量％未満では十分な効果（食感、ボリューム、色合い等）が得られないことがあり、４質量％を超えると、食感は柔らかく、ソフトになるものの、卵加熱加工食品の品質にむらが生じることがある。一方、前記使用量が、前記好ましい範囲内であると、卵加熱加工食品の食感、及び外観が優れ、更には食味・風味も優れる点で、有利である。
前記卵加熱加工食品が卵粉を使用する場合には、前記使用量は、全卵換算した値に対する量をいう。
<Amount used of quality improver for egg heat processed food>
The amount of the quality improving agent for the egg heat-processed food used in the method for improving the quality of the egg heat-processed food is particularly preferably 0.1 to 4% by weight with respect to the egg in the egg heat-processed food. There is no restriction | limiting, Although it can select suitably according to the objective, 0.5 mass%-3 mass% are preferable. If the amount used is less than 0.1% by mass, sufficient effects (texture, volume, color, etc.) may not be obtained. If it exceeds 4% by mass, the texture becomes soft and soft, but eggs Unevenness may occur in the quality of heat-processed foods. On the other hand, when the amount used is within the preferred range, it is advantageous in that the texture and appearance of the egg heat-processed food are excellent, and the taste and flavor are also excellent.
When the egg heat-processed food uses egg powder, the amount used refers to the amount relative to the value converted to whole eggs.
本発明において、前記卵加熱加工食品の食感が優れるとは、ふんわりとした食感（以下、ソフトな食感、又はふっくらとした食感と称することがある）、及びジューシー感の少なくともいずれかを有することをいう。 In the present invention, the texture of the egg heat-processed food is excellent when it is at least one of a soft texture (hereinafter sometimes referred to as a soft texture or a soft texture) and a juicy texture. It means having.
本発明において、前記卵加熱加工食品の外観が優れるとは、卵加熱加工食品のボリュームが品質改良剤を用いなかった卵加熱加工食品と比較して大きいこと、表面が平らで凹凸が少ないこと、焼き色がほぼ均一であること、及び緑変が抑制されていることの少なくともいずれかをいう。 In the present invention, the appearance of the egg heat-processed food is excellent when the volume of the egg heat-processed food is large compared to the egg heat-processed food that does not use the quality improver, the surface is flat and has less unevenness, It means at least one of the fact that the baked color is almost uniform and the greening is suppressed.
本発明において、前記卵加熱加工食品の食味・風味が優れるとは、卵加熱加工食品本来の味であること、及びえぐ味又は酸臭が抑制されていることの少なくともいずれかをいう。 In the present invention, the excellent taste and flavor of the egg heat-processed food means at least one of the original taste of the egg heat-processed food and that the taste or acid odor is suppressed.
（卵加熱加工食品の変色防止方法）
本発明の卵加熱加工食品の変色防止方法は、本発明の卵加熱加工食品の品質改良剤を使用し、卵加熱加工食品の変色（緑変）を防止する。
(Method of preventing discoloration of heat-processed eggs)
The method for preventing discoloration of an egg heat-processed food according to the present invention uses the quality improver of the egg heat-processed food according to the present invention to prevent discoloration (green discoloration) of the egg heat-processed food.
＜卵加熱加工食品の品質改良剤の使用量＞
前記卵加熱加工食品の変色防止方法における前記卵加熱加工食品の品質改良剤の使用量としては、前記卵加熱加工食品における卵に対して、０．１質量％〜４質量％であれば、特に制限はなく、目的に応じて適宜選択することができるが、０．５質量％〜３質量％が好ましい。前記使用量が、０．１質量％未満であると、卵加熱加工食品の変色を防止できないことがあり、４質量％を超えると、食感は柔らかく、ソフトになるものの、卵加熱加工食品の品質にむらが生じることがある。一方、前記使用量が、前記好ましい範囲内であると、卵加熱加工食品の変色防止に優れ、更には食感、ボリューム、表面の外観、焼き面の外観、食味・風味も優れる点で、有利である。
前記卵加熱加工食品が卵粉を使用する場合には、前記使用量は、全卵換算した値に対する量をいう。
<Amount used of quality improver for egg heat processed food>
The amount of the quality improving agent used in the egg heat-processed food in the method for preventing discoloration of the egg heat-processed food is particularly 0.1 to 4% by weight with respect to the egg in the egg heat-processed food. There is no restriction | limiting, Although it can select suitably according to the objective, 0.5 mass%-3 mass% are preferable. If the amount used is less than 0.1% by mass, discoloration of the egg heat-processed food may not be prevented. If it exceeds 4% by mass, the texture becomes soft and soft, but Uneven quality may occur. On the other hand, if the amount used is within the above preferred range, it is advantageous in that it is excellent in preventing discoloration of the egg heat-processed food, and further, the texture, volume, surface appearance, appearance of the grilled surface, and the taste and flavor are also excellent. It is.
When the egg heat-processed food uses egg powder, the amount used refers to the amount relative to the value converted to whole eggs.
以下、実施例、比較例、試験例、及び製造例を示して本発明を説明するが、本発明はこれらの実施例、試験例、及び製造例に何ら限定されるものではない。 EXAMPLES Hereinafter, although an Example, a comparative example, a test example, and a manufacture example are shown and this invention is demonstrated, this invention is not limited to these Examples, a test example, and a manufacture example at all.
（実施例１〜５、及び比較例１〜５：品質改良剤の製造）
下記表１及び表２の配合にて、実施例１〜５、及び比較例１〜５の品質改良剤を製造した。
(Examples 1-5 and Comparative Examples 1-5: Production of quality improvers)
The quality improvement agent of Examples 1-5 and Comparative Examples 1-5 was manufactured by the mixing | blending of the following Table 1 and Table 2.
（試験例１：卵焼きの製造）
前記実施例１〜５、及び比較例１〜５の品質改良剤を用い、下記の配合、レシピで卵焼きを製造した。なお、品質改良剤を用いなかった以外は同様にして製造した卵焼きを対照とした。
＜配合＞
・ 全卵（鶏卵） ・・・ １００．０ｇ
・ 品質改良剤 ・・・ １．０ｇ（実施例１〜３、比較例１〜５）、又は
１．２５ｇ（実施例４〜５）
・ 食塩 ・・・ ０．３ｇ
＜レシピ＞
卓上ミキサーを用い、全卵、品質改良剤、及び食塩を低速で２分間撹拌した。室温にて３０分間静置した。上火１５０℃、下火１９０℃の窯にて１５分間焼成した。焼成後、１０分室温での放冷時間を置き、後述の評価を行った。
(Test Example 1: Production of fried egg)
Using the quality improvers of Examples 1 to 5 and Comparative Examples 1 to 5, fried eggs were manufactured with the following composition and recipe. In addition, the fried egg manufactured similarly except not using the quality improving agent was made into the control.
<Combination>
・ Whole egg (chicken egg) ... 100.0g
-Quality improver ... 1.0g (Examples 1-3, Comparative Examples 1-5), or
1.25 g (Examples 4 to 5)
・ Salt ・ ・ ・ 0.3g
<Recipe>
Using a tabletop mixer, the whole egg, quality improver, and salt were stirred at low speed for 2 minutes. The mixture was allowed to stand at room temperature for 30 minutes. Firing was carried out for 15 minutes in a kiln having an upper fire of 150 ° C. and a lower fire of 190 ° C. After the firing, a cooling time at room temperature for 10 minutes was set, and evaluation described later was performed.
＜評価＞
−ボリューム−
得られた卵焼きの高さを測定し、対照に対する比率を求めた。結果を下記表３及び表４に示す。
<Evaluation>
-Volume-
The height of the resulting fried egg was measured and the ratio to the control was determined. The results are shown in Tables 3 and 4 below.
−表面の外観−
得られた卵焼きの表面の外観（表面の凹凸）を以下の評価基準で評価した。結果を下記表３及び表４に示す。
［評価基準］
◎ ・・・ 平らで均一な表面である。
○ ・・・ ほぼ平らであるが、わずかに凹凸がある。
△ ・・・ やや不均一でやや凹凸がある。
× ・・・ 不均一で凹凸がある。
-Surface appearance-
The appearance (surface irregularities) of the surface of the obtained fried egg was evaluated according to the following evaluation criteria. The results are shown in Tables 3 and 4 below.
[Evaluation criteria]
◎ ... A flat and uniform surface.
○ ... Almost flat, but slightly uneven.
Δ: Somewhat uneven and slightly uneven.
X: Uneven and uneven.
−焼き面の外観−
得られた卵焼きの焼き面の外観（焼きむら）を以下の評価基準で評価した。結果を下記表３及び表４に示す。
［評価基準］
◎ ・・・ 均一な焼き色である。
○ ・・・ ほぼ均一であるが、わずかに焼きむらがある。
△ ・・・ やや不均一でやや焼きむらがある。
× ・・・ 不均一で焼きむらが顕著である。
-Appearance of baked surface-
The appearance (baked unevenness) of the baked surface of the obtained fried egg was evaluated according to the following evaluation criteria. The results are shown in Tables 3 and 4 below.
[Evaluation criteria]
◎ ... Uniform baking color.
○ ... Almost uniform, but slightly uneven.
Δ: Slightly uneven and slightly uneven.
X: Uneven and uneven burning is remarkable.
−色合い−
得られた卵焼きの色合い（緑変の程度）を以下の評価基準で評価した。結果を下記表３及び表４に示す。
［評価基準］
◎ ・・・ 卵本来の黄色い色合いである。
○ ・・・ ごくわずかに緑変がみられる。
△ ・・・ やや緑変がみられる。
× ・・・ 緑変している。
-Hue-
The hue (degree of greening) of the resulting fried egg was evaluated according to the following evaluation criteria. The results are shown in Tables 3 and 4 below.
[Evaluation criteria]
◎ ・ ・ ・ The original yellow color of the egg.
○ ... There is a slight greening.
Δ: Some greening is observed.
× ・ ・ ・ It turns green.
−食感−
得られた卵焼きの食感を以下の評価基準で評価した。結果を下記表３及び表４に示す。
［評価基準］
◎ ・・・ ジューシー感があり、ソフトで口溶けに優れる。
○ ・・・ ややジューシー感があり、ソフトで口溶けが良い。
△ ・・・ ジューシー感がなく、やや固く、口溶けにやや劣る。
× ・・・ ジューシー感がなく、固い食感で、口溶けに劣る。
-Texture-
The texture of the resulting fried egg was evaluated according to the following evaluation criteria. The results are shown in Tables 3 and 4 below.
[Evaluation criteria]
◎ ・ ・ ・ It has a succulent feeling and is soft and excellent in melting.
○ ・ ・ ・ Slightly juicy, soft and meltable.
Δ: No succulent feeling, slightly hard, slightly inferior to mouth melting.
× ・ ・ ・ No succulent feeling, hard texture, inferior to mouth melting.
−食味・風味−
得られた卵焼きの食味・風味を以下の評価基準で評価した。結果を下記表３及び表４に示す。
［評価基準］
◎ ・・・ 卵焼き本来の味である。
○ ・・・ わずかにえぐ味又は酸臭が感じられる。
△ ・・・ ややえぐ味又は酸臭がある。
× ・・・ えぐ味又は酸臭が強い。
-Taste and flavor-
The taste and flavor of the resulting fried egg were evaluated according to the following evaluation criteria. The results are shown in Tables 3 and 4 below.
[Evaluation criteria]
◎ ・ ・ ・ The original taste of fried eggs.
○ ... Slight taste or acid odor is felt.
Δ: There is a slight taste or acid odor.
× ・ ・ ・ Strong taste or acid odor.
前記表３及び表４に示されたように、炭酸水素ナトリウムとグルコノデルタラクトンとを１：２〜４の質量比で含有する実施例１〜５の品質改良剤を用いた場合には、ボリューム、表面の外観、焼き面の外観、色合い、食感、及び食味・風味に優れる卵焼きが得られた。また、実施例１〜５の品質改良剤の中でも、炭酸水素ナトリウムとグルコノデルタラクトンとを１：２．５〜３．５の質量比で含有する実施例２〜４の品質改良剤を用いた卵焼きは、より優れた評価結果となった。 As shown in Table 3 and Table 4, when the quality improvers of Examples 1 to 5 containing sodium bicarbonate and glucono delta lactone in a mass ratio of 1: 2 to 4 were used, A fried egg with excellent volume, surface appearance, appearance of grilled surface, color, texture, and taste / flavor was obtained. In addition, among the quality improvers of Examples 1 to 5, the quality improvers of Examples 2 to 4 containing sodium bicarbonate and glucono delta lactone in a mass ratio of 1: 2.5 to 3.5 are used. The fried egg was a better evaluation result.
（試験例２：卵焼きの製造）
前記試験例１において、品質改良剤を実施例３の品質改良剤とし、該品質改良剤の配合量を、０．１ｇ（試験例２−１）、０．５ｇ（試験例２−２）、１ｇ（試験例２−３）、２ｇ（試験例２−４）、３ｇ（試験例２−５）、又は５ｇ（試験例２−６）とした以外は試験例１と同様にして、卵焼きを製造し、評価した。結果を表５に示す。
(Test Example 2: Production of fried egg)
In Test Example 1, the quality improver was the quality improver of Example 3, and the blending amount of the quality improver was 0.1 g (Test Example 2-1), 0.5 g (Test Example 2-2), Egg fried in the same manner as in Test Example 1 except that it was 1 g (Test Example 2-3), 2 g (Test Example 2-4), 3 g (Test Example 2-5), or 5 g (Test Example 2-6). Manufactured and evaluated. The results are shown in Table 5.
前記表５に示されたように、本発明の品質改良剤を卵に対して、０．１質量％〜４質量％で使用した試験例２−１〜試験例２−５の卵焼きは、ボリューム、表面の外観、焼き面の外観、色合い、食感、及び食味・風味がより優れていた。また、試験例２−１〜試験例２−５の中でも、本発明の品質改良剤を卵に対して、０．５質量％〜３質量％で使用した試験例２−２〜試験例２−５の卵焼きは、更に優れた評価結果となった。 As shown in Table 5, the fried eggs of Test Example 2-1 to Test Example 2-5 in which the quality improver of the present invention was used at 0.1% by mass to 4% by mass with respect to the egg The appearance of the surface, the appearance of the grilled surface, the color, the texture, and the taste and flavor were more excellent. Moreover, among Test Example 2-1 to Test Example 2-5, Test Example 2-2 to Test Example 2- in which the quality improver of the present invention was used at 0.5% by mass to 3% by mass with respect to the egg. The fried egg No. 5 gave a better evaluation result.
（製造例１：オムライス用卵生地の製造）
前記実施例３の品質改良剤を用い、下記の配合で、常法によりオムライス用卵生地を製造した。また、品質改良剤を用いなかった以外は同様にして、対照のオムライス用卵生地を製造した。
前記製造例１で製造されたオムライス用卵生地は、対照と比較してボリュームがあり、表面の外観、焼き面の外観、色合い、食感、及び食味・風味のいずれもが良好であった。
＜配合（１人分）＞
・ 全卵（鶏卵） ・・・ １００ｇ
・ 品質改良剤 ・・・ ２ｇ
・ ブイヨン ・・・ ３６ｇ
・ 牛乳 ・・・ １５ｇ
・ 砂糖 ・・・ １．５ｇ
・ 食塩 ・・・ ０．５ｇ
(Production Example 1: Production of egg dough for omelet rice)
Using the quality improving agent of Example 3, the egg dough for omelet rice was produced by the conventional method with the following composition. In addition, a control egg dough for omelet rice was produced in the same manner except that no quality improver was used.
The egg dough for omelet rice produced in Production Example 1 had a volume as compared with the control, and the surface appearance, the appearance of the grilled surface, the color, the texture, and the taste and flavor were all good.
<Combination (for 1 person)>
・ Whole egg (chicken egg) ... 100g
・ Quality improver ... 2g
・ Bouillon ・ ・ ・ 36g
・ Milk: 15g
・ Sugar 1.5g
・ Salt ・ ・ ・ 0.5g
（製造例２：かに玉の製造）
前記実施例３の品質改良剤を用い、下記の配合で、常法によりかに玉を製造した。また、品質改良剤を用いなかった以外は同様にして、対照のかに玉を製造した。
前記製造例２で製造されたかに玉は、対照と比較してボリュームがあり、表面の外観、焼き面の外観、色合い、食感、及び食味・風味のいずれもが良好であった。
＜配合（２人分）＞
・ 全卵（鶏卵） ・・・ １５０ｇ
・ 品質改良剤 ・・・ ３ｇ
・ シイタケ ・・・ １０ｇ
・ こねぎ ・・・ １０ｇ
・ カニ缶 ・・・ ３０ｇ
・ 筍 ・・・ １０ｇ
・ 水 ・・・ ２０ｇ
・ 酒 ・・・ １２ｇ
・ 砂糖 ・・・ １．５ｇ
・ 塩 ・・・ １ｇ
・ こしょう ・・・ 少々
・ あん
(Production Example 2: Production of crab balls)
Using the quality improver of Example 3, crab balls were produced by the conventional method with the following composition. In addition, a crab ball was produced in the same manner except that no quality improver was used.
The crab produced in Production Example 2 had a volume as compared with the control, and the surface appearance, the appearance of the baked surface, the hue, the texture, and the taste and flavor were all good.
<Combination (for 2 people)>
・ Whole egg (chicken egg) 150g
・ Quality improver ... 3g
・ Shiitake ・ ・ ・ 10g
・ Onion: 10g
・ Crab can ... 30g
・ 筍 ... 10g
・ Water 20g
・ Sake ... 12g
・ Sugar 1.5g
・ Salt ・ ・ ・ 1g
・ Pepper ・ ・ ・ Slightly ・ An
（製造例３：だし巻き卵の製造）
前記実施例３の品質改良剤を用い、下記の配合で、常法によりだし巻き卵を製造した。また、品質改良剤を用いなかった以外は同様にして、対照のだし巻き卵を製造した。
前記製造例３で製造されただし巻き卵は、対照と比較してボリュームがあり、表面の外観、焼き面の外観、色合い、食感、及び食味・風味のいずれもが良好であった。
＜配合（２人分〜３人分）＞
・ 全卵（鶏卵） ・・・ １６５ｇ
・ 品質改良剤 ・・・ ３ｇ
・ 出汁 ・・・ ９０ｇ
・ みりん ・・・ １２ｇ
・ 醤油 ・・・ ６ｇ
・ 塩 ・・・ ０．５ｇ
(Production Example 3: Dashi Rolled Egg Production)
Using the quality improver of Example 3 above, a rolled egg was produced in the usual manner with the following composition. A control dashi roll was produced in the same manner except that no quality improver was used.
However, the rolled egg produced in Production Example 3 had a volume compared to the control, and the surface appearance, the appearance of the grilled surface, the hue, the texture, and the taste and flavor were all good.
<Combination (for 2 to 3 people)>
・ Whole egg (chicken egg) 165g
・ Quality improver ... 3g
・ Soup ... 90g
・ Mirin ・ ・ ・ 12g
・ Soy sauce ・ ・ ・ 6g
・ Salt: 0.5g
Claims (8)
少なくとも２０質量％の炭酸水素ナトリウムと少なくとも５０質量％のグルコノデルタラクトンとを含有し、
前記炭酸水素ナトリウムと前記グルコノデルタラクトンとの質量比が、１：２〜３．５であることを特徴とする卵加熱加工食品の品質改良剤。 A quality improver used for improving the texture, appearance, and taste / flavor of egg-heat-processed foods,
At least 20% by weight of sodium hydrogen carbonate and at least 50 wt% glucono-delta-lactone and including chromatic,
Wherein the weight ratio of sodium bicarbonate and the glucono-delta-lactone, 1: 2 to 3.5 der Rukoto improving agent of egg heating processed food according to claim.
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