JP6616237B2 - Container filled egg and method for producing the same - Google Patents

Description

The present invention relates to a container-packed egg that suppresses oxidative degradation and a method for producing the same.

Container-packed eggs have been sold mainly as commercial products, but with the recent spread of “meal”, sales as household products for general consumers have come to be demanded.
Since household products are generally required to have a longer shelf life than commercial products, extension of the shelf life becomes an issue in order to develop them as household products.

It is known that when food is stored for a long period of time, the flavor deteriorates or the color of the food fades due to oxidation. In particular, eggs are prone to oxidative degradation because they contain a large amount of iron and lipids that promote oxidative degradation in the yolk. Incubated eggs that have undergone oxidative degradation fade into the white color of the egg white and become unnatural white, and the taste of the egg disappears, producing a unique oxidative degradation odor, and in some cases, even tastes that are not very suitable as food. It will change.
Therefore, prevention of oxidative degradation is important for extending the shelf life in order to make a household product.

In the conventional methods for preventing oxidative degradation (for example, Patent Document 1), it is difficult to prevent oxidative degradation for a period required for household products. Degradation measures are eagerly desired.

JP-A-2-257858

The present invention provides a container-packed egg that suppresses oxidative degradation and a method for producing the same.

As a result of intensive studies to achieve the above object, the present inventor has intentionally included a fat and oil which is one of the causes of oxidative degradation in the preservation solution, and has a total light transmittance and a dissolved oxygen concentration within a specific range. As a result, it was found that the oxidative degradation of the eggs was suppressed unexpectedly, and the present invention was completed.

That is, the present invention
(1) Soaked in an oil and fat-containing solution having a total light transmittance of 15% or less when diluted twice with fresh water,
A container filled egg,
The dissolved oxygen concentration of the oil-and-fat-containing solution immediately after production of the container-packed incubated eggs is 5% O ₂ or less.
Container filled eggs,
(2) The container-packed eggs according to (1),
The fat content in the fat-containing solution is 15% or more with respect to the fat-containing solution.
Container filled eggs,
(3) The container-packed eggs according to (1) or (2),
The oil-containing solution contains a spice extract,
Container filled eggs,
(4) The container-packed incubated egg according to any one of (1) to (3),
The oil-and-fat-containing solution has a viscosity of 30 to 300 Pa · s.
Container filled eggs,
(5) A method for producing a container-filled incubation egg according to any one of (1) to (4),
Fill and seal the dehulled eggs together with the oil-containing solution in a container,
Having a step of heating at 65 to 100 ° C.,
A method for producing containerized eggs,
It is.

According to the present invention, a container-packed egg that suppresses oxidative degradation and a method for producing the same are provided.
It can be expected to contribute to further market expansion of domestic container packed eggs.

Hereinafter, the container-packed eggs of the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

<Features of the present invention>
The present invention is characterized in that it is a container-packed egg that suppresses oxidative degradation and a method for producing the same.

<Contained eggs>
The container-packed incubation of the present invention refers to a container in which an incubation egg and an oil-containing solution are filled and sealed in a container and heated.
In the container, the eggs are immersed in the oil / fat-containing solution, and the oxidative deterioration of the eggs is easily suppressed. Therefore, the oil / fat-containing solution is preferably in contact with the entire surface of the eggs.
As a method of bringing the oil-containing solution into contact with the entire surface of the incubation, it may be applied by hand from the outside of the container, or the air in the container may be removed and vacuum packaging may be performed.

<Incubation>
The eggs with shells used as the raw material for the eggs of the present invention are not particularly limited as long as they are provided for food, and examples thereof include chicken eggs, eggs and duck eggs. Moreover, the incubation should just be heat-coagulated to such an extent that the degree of heat-coagulation does not have the fluidity of an egg white part. Therefore, in the present invention, the egg yolk part is not only fluidized and solidified to a degree where the egg yolk part and egg white part are not fluidized, but also the egg white part is heated and coagulated to a degree without fluidity. A semi-ripe shaped egg that has been heated and solidified only to the extent that fluidity remains in part may be used.
Since the oxidative degradation of the egg yolk is accelerated by iron in the yolk, the container-packed incubating egg of the present invention has an effect of suppressing oxidative deterioration by using an egg without a crack or chip so that the yolk portion is visible. It is easy to obtain.

<Incubation method>
In order to produce the above eggs, specifically, for example, the shell eggs are heated as they are in 85 to 100 ° C. in hot water for 5 to 30 minutes to heat and solidify the contents, and then cooled. Examples include a method for removing the shell. As the heat treatment method, other methods such as microwave heating and steam heating may be used.

<Container>
As a container used by this invention, the material, shape, etc. of a container are not restrict | limited in particular, For example, soft containers, such as hard containers, such as PET and polystyrene, polyethylene, a polypropylene, etc. are mentioned.
As household products, containers that are at least partially transparent tend to be preferred from the viewpoint of food safety and security. When such a container is used, oxidation deterioration is facilitated. Therefore, in the present invention, by using a container that is at least partially transparent, the effect of the present invention that suppresses oxidation deterioration can be felt more remarkably.
Moreover, since the oil-and-fat containing liquid is easy to cover the whole incubation, the shape of the container may be a standing pouch having a bottom surface.

<Oil containing solution>
The oil-and-fat-containing solution of the present invention has a total light transmittance of 15% or less when diluted twice with fresh water, and contains fats and oils. Further, the dissolved oxygen concentration of the fat-containing solution immediately after preparation of the packaged茹卵is less 5% O _2.
The state of the oil / fat-containing solution is not particularly limited, but since it is easy to obtain an oil / fat-containing solution having a total light transmittance of 15% or less when diluted twice with clean water, it is preferable to emulsify, particularly in an oil-in-water type. It should be emulsified.
As such an oil-in-water type oil-and-fat solution, processed oils and fats such as “Yorkran H-1” and “Yorklan No. 2” manufactured by QP Corporation can be used, for example.

<Total light transmittance of oil-containing solution>
The oil-and-fat-containing solution of the present invention has a total light transmittance of 15% or less when diluted twice with fresh water, and preferably 10% or less.
If the total light transmittance exceeds the upper limit, it is not possible to obtain an incubated egg in which oxidative degradation is suppressed. In addition, the lower limit of the total light transmittance is not particularly limited, but since it is difficult to obtain an effect commensurate with the numerical value, it is preferably 0.1% or more, and more preferably 1% or more.

<Measurement method of total light transmittance>
In the present invention, the total light transmittance is a value relative to the total light transmittance of fresh water. That is, the total light transmittance is a ratio of a transmitted light beam including a diffusing component to a parallel incident light beam to the sample, and the total light transmittance of the sample in the present invention is 100% of the transmittance of fresh water as a control. The transmittance of the sample is shown. More specifically, the total light transmittance is a numerical value obtained at a wavelength of 390 nm and an optical path length of 5 mm by turbidity measurement using an integrating sphere electrophotometry, and is a turbidity measuring device (model name “WA 2000N”). , Nippon Denshoku Industries Co., Ltd.), the oil-and-fat-containing solution is diluted 2 times with fresh water, and the sample adjusted to a homogeneous state by stirring as necessary is measured.

<Dissolved oxygen in oil-containing solution>
The oil-containing solution dissolved oxygen concentration immediately after the production of the container-packed eggs of the present invention is preferably 5% O ₂ or less, and more preferably 3% O ₂ or less.
When the dissolved oxygen concentration is less than or equal to the above value, it is easy to obtain an incubated egg in which oxidative degradation is suppressed. The lower limit of the dissolved oxygen concentration is not particularly limited, but can be 0.01% O ₂ or more, and further 0.05% O ₂ or more.
In addition, the dissolved oxygen concentration of the oil-containing solution is usually 10% O ₂ or more, but by heating this, the dissolved oxygen concentration can be reduced, and as a result, the oxidative deterioration of the eggs in the early storage period is suppressed. can do.

<Measurement method of dissolved oxygen>
The dissolved oxygen concentration in the oil-containing solution of the present invention is a value measured by Fibox 3 (manufactured by Taitec Corporation). The measurement shall be performed with the oil-containing liquid immediately after production at 15 ° C.

<Oil and fat>
The fats and oils used in the fat and oil-containing solution of the present invention are not limited as long as they are edible, and examples thereof include palm oil, coconut oil, soybean oil, rapeseed oil, sesame oil, etc. Therefore, soybean oil, rapeseed oil and sesame oil are preferably contained.
These may be used alone or in combination of two or more.

<Oil content>
The fat and oil content in the fat and oil-containing solution of the present invention can be 15% or more, and more preferably 50% or more. When the fat content in the fat-containing solution is equal to or higher than the lower limit, it is easy to obtain an incubated egg in which oxidative degradation is suppressed.
Moreover, although an upper limit is not specifically limited, Since it is difficult to obtain the effect commensurate with the addition amount, it is preferably 90% or less, and more preferably 85% or less.

<Viscosity of oil-containing solution>
The oil-and-fat containing solution of the present invention can have a viscosity of 30 to 300 Pa · s, and more preferably 50 to 200 Pa · s.
When the viscosity of the oil-containing solution is within the above range, it is easy to obtain an incubated egg in which oxidative degradation is suppressed.
The viscosity of the oil / fat-containing solution can be adjusted by adjusting the content of the oil / fat or by using a thickening polysaccharide or the like.

<Measurement method of viscosity>
The viscosity in the present invention is measured using a BH viscometer under the following conditions.
Measurement temperature: 6 ° C
Rotor: No. 6
Rotation speed: 2rpm

<Spice extract>
The oil and fat-containing solution of the present invention may contain a spice extract.
The spice extract in the present invention is obtained by extracting from raw materials with water, ethanol, carbon dioxide or an organic solvent, and as raw materials, asanomi, oregano, allspice, pepper, chamomile, mustard, cardamom, Gardenia, cumin, poppy flea, caper, pepper, sesame, coriander, sunflower, thyme, onion, dill, pepper, nutmeg, garlic, basil, parsley, paprika, rosemary and the like.
Among them, pepper, sesame or garlic extract may be used to suppress oxidative degradation of the eggs.

<Content of spice extract>
The spice extract content in the oil-containing solution of the present invention can be 0.001 to 1%, further 0.0015 to 0.5%, and further 0.005 to 0.00. It is good to be 1%. When the spice extract content in the oil-and-fat-containing solution is within the above range, it is easy to obtain an incubated egg in which oxidative degradation is suppressed.

<Other components of oil-containing solution>
In the oil and fat-containing solution of the present invention, materials other than those described above can be used as long as the effects of the present invention are not impaired.
In particular,
Seasonings such as soy sauce, sugar, salt, sodium glutamate,
Bacteriostatic agents such as glycine and nisin,
Emulsifiers such as glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, lecithin, lysolecithin, egg yolk, saponin,
Examples thereof include pH adjusters such as acetic acid and acetate.

<Amount of oil-containing solution>
The amount of the oil-and-fat-containing solution of the present invention can be 0.2 parts or more with respect to 1 part of the incubation, and is preferably 0.4 parts or more. When the amount of the oil-and-fat-containing solution is equal to or more than the lower limit, it is easy to obtain an incubated egg in which oxidative deterioration is suppressed.
Moreover, although an upper limit is not specifically limited, Since it is difficult to obtain the effect commensurate with the amount of the oil-containing solution, it is preferably 3 parts or less, and more preferably 2 parts or less.

<Manufacturing method>
The manufacturing method of the container-packed incubation egg of this invention can be manufactured in accordance with a conventional method. For example, it can be obtained by filling a shelled egg with a fat-containing solution into a container, vacuum packaging and heating.

<Heating after filling and sealing>
In the method for producing container-packed eggs of the present invention, the concentration of dissolved oxygen in the oil-containing solution is reduced by filling and sealing the unshelled eggs together with the oil-containing solution in a container and heating at 65-100 ° C. In addition, oxidative deterioration with time can be suppressed. Since the effect of suppressing oxidative deterioration is easily obtained, the heating temperature after filling / sealing is preferably 80 to 95 ° C., and the heating time after filling / sealing is 5 to 30 minutes, further 10 to 25 minutes. It is good to be.

Below, the container-packed incubation egg of this invention is explained in full detail based on an Example. Note that the present invention is not limited to this.

[Example 1]
First, a shell egg was heated at 90 ° C. for 15 minutes to prepare an incubation egg, and immediately cooled to 5 ° C. and deshelled.
In addition, the raw materials were mixed with a mixer at a ratio of 70% rapeseed oil, 2% emulsifier (egg yolk lysolecithin) and 25% fresh water to obtain an emulsion, and 0.02% pepper extract was added to 100% emulsion. The oil-and-fat-containing solution was prepared by adjusting the viscosity to 150 Pa · s using xanthan gum.
Then, after filling 1 incubation egg (50g) and 50g of oil-containing solutions into a colorless and transparent polyethylene container, it vacuum-packed and heated at 85 degreeC for 60 minutes, and the container-packed incubation egg was prepared. The dissolved oxygen concentration of the oil-containing solution immediately after preparation was 2.8% O ₂ . Furthermore, the prepared container-packed eggs were stored for 30 days under fluorescent light irradiation (3000 lux) to obtain Example 1.
In addition, the fat and oil-containing solution prepared in Example 1 had an oil and fat content of 70%, a spice extract content of 0.02%, and the fat and oil was emulsified in an oil-in-water type. Moreover, the total light transmittance of the fat-containing solution when diluted twice with fresh water was 3%, and the amount of the fat-containing solution was 1 part with respect to 1 part of the incubated egg.

Sensory evaluation was performed about the oxidative degradation smell and taste of the container-packed eggs of Example 1.
As a result, oxidative deterioration was greatly suppressed, and a delicious egg was obtained.

[Comparative Example 1]
Comparative Example 1 was prepared in order to investigate the relationship between the dissolved oxygen concentration and the suppression of oxidative degradation of the container-packed eggs of the present invention.
Specifically, a container-packed incubated egg was prepared in the same manner as in Example 1 except that heating after filling and sealing the container with the egg-containing liquid and the oil / fat containing liquid was made as Comparative Example 1. Since heating was not performed, the dissolved oxygen concentration of the oil-containing solution immediately after preparation was 13% O ₂ .

Sensory evaluation was performed about the oxidation deterioration odor and taste of the container-packed eggs of Comparative Example 1.
As a result, oxidative deterioration was felt and a delicious egg was not obtained.

[Test Example 1]
In order to investigate the relationship between the total light transmittance of the oil-containing solution and the suppression of oxidative deterioration of the container-packed eggs of the present invention, Test Example 1 was performed.
Specifically, by preparing 50 g of the emulsion of Example 1 diluted 4-fold and 8-fold, 0.01 g of pepper extract was mixed therein, and the viscosity was adjusted to 150 Pa · s with xanthan gum. A container-packed incubation was prepared in the same manner as in Example 1 except that the oil-and-fat-containing solution was prepared, which were referred to as Example 2 and Comparative Example 2, respectively.
Furthermore, the phosphate-crosslinked starch of rice (manufactured by Matsutani Chemical Co., Ltd.) was added to the oil-and-fat-containing solution prepared in Example 2 so that the total light transmittance when diluted twice with fresh water was 3% and 6.5%, respectively. The trade name “Pine White R”) was added in an appropriate amount to prepare the stock solutions of Examples 3 and 4.
In addition, the dissolved oxygen concentration of the oil-and-fat containing solutions immediately after the preparation of the container-packed eggs of Examples 2 to 4 and Comparative Example 2 was 2.8% O ₂ .
Moreover, the fat and oil content of the fat and oil containing solution used for the Example of Experiment 1 and the comparative example is 17.8% in Examples 2 to 4, 8.8% in Comparative Example 2, and the content of the spice extract is Both were 0.02%, and the fats and oils were emulsified in an oil-in-water type. Moreover, the amount of the oil-containing solution was 1 part with respect to 1 part of the incubated egg.

Subsequently, sensory evaluation was performed in the same manner as in Example 1. Evaluation was performed based on the following evaluation criteria, and the results are shown in Table 1.

[Table 1]

[Evaluation criteria]
(Double-circle): Oxidative degradation was suppressed significantly.
◯: Oxidative deterioration was suppressed.
Δ: A little oxidative deterioration was felt, but there was no problem.
X: Oxidative deterioration was felt.

From Table 1, it can be understood that the total light transmittance of the oil-and-fat-containing solution when diluted twice with fresh water is 15% or less, and further, when it is 10% or less, oxidative degradation is suppressed.

[Test Example 2]
In order to investigate the relationship between the fat and oil content of the fat and oil-containing solution and the suppression of oxidative deterioration of the container-packed eggs of the present invention, Test Example 2 was performed.
Specifically, the fat content of Example 1 was changed to 35% and replaced with fresh water, the viscosity was adjusted to 150 Pa · s using xanthan gum, and an appropriate amount of rice phosphate-crosslinked starch was added. A container-packed egg was prepared in the same manner as in Example 1 except that the total light transmittance of the oil-containing solution when diluted 2-fold was adjusted to 3%.
Also, the same amount as in Example 1 was added except that an appropriate amount of rice phosphate-crosslinked starch was added to Comparative Example 2 and the total light transmittance of the oil-containing solution was adjusted to 3% when diluted twice with fresh water. A container-packed incubated egg was prepared as Example 6.
Here, the dissolved oxygen concentration of the oil-containing solution immediately after the preparation of the container-packed eggs of Examples 5 and 6 is all 2.8% O ₂ , and the oil-containing solution prepared in Examples 5 and 6 is The content of the spice extract was 0.02%, and the fats and oils were emulsified in an oil-in-water type. In Examples 5 and 6, the amount of the oil-containing solution was 1 part with respect to 1 part of the incubated egg.
Subsequently, sensory evaluation was performed in the same manner as in Example 1. The evaluation was performed based on the evaluation criteria used in Test Example 1, and the results are shown in Table 2.

[Table 2]

From Examples 1, 5 and 6, it can be understood that the fat content in the fat-containing solution of the present invention is preferably 15% or more, and more preferably 50% or more.

[Test Example 3]
In order to investigate the relationship between the viscosity of the oil-containing solution and the suppression of oxidative deterioration of the container-packed eggs of the present invention, Test Example 3 was performed.
Specifically, container-packed eggs were prepared in the same manner as in Example 1 except that the oil-and-fat-containing solution in Example 1 was changed, and Examples 7 and 8 were obtained.
The fat and oil-containing solution used in Example 7 was prepared according to the following recipe 1. More specifically, materials other than fresh water were first mixed with a mixer to prepare a uniform paste, and fresh water was added little by little.
As the fat and oil-containing solution used in Example 8, an appropriate amount of xanthan gum was added to the fat and oil-containing solution of Example 7 and the viscosity was adjusted to 40 Pa · s.
Here, the dissolved oxygen concentration of the oil-and-fat solution immediately after the preparation of the container-packed eggs of Examples 7 and 8 is 2.8% O ₂ , and the oil-and-fat solution prepared in Examples 7 and 8 contains the oil and fat. The amount was 30 to 40%, the content of the spice extract was 0.01%, and the fats and oils were emulsified in an oil-in-water type. Moreover, the total light transmittance of the oil-and-fat containing solution when diluted 2 times with fresh water was 1 to 10%, and the amount of the oil-and-fat containing solution was 0.8 parts with respect to 1 part of the eggs.
In addition, although the viscosity of the fat-and-oil containing solution is as having shown in Table 3, Example 6 was the low viscosity which was almost close to fresh water.

[Composition Table 1]
Soybean oil 16g
Glycerin 3.8g
Emulsifier (egg yolk lysolecithin) 0.16g
Sesame extract 0.04g
40g in Shimizu

[Table 3]

Subsequently, sensory evaluation was performed on the container-packed eggs of Examples 7 and 8 in the same manner as in Test Example 1, and the results are shown in Table 3.
From Table 3, it can be understood that an incubation egg with suppressed oxidative degradation can be easily obtained when the viscosity of the oil-containing solution is 30 Pa · s or more.

[Example 9]
In order to investigate the effect of the spice extract on the present invention, the container-packed eggs of Example 9 were prepared.
Specifically, a container-packed incubated egg was prepared in the same manner as in Example 1 except that the pepper extract contained in the oil-containing solution of Example 1 was removed.
The dissolved oxygen concentration, the fat content, the total light transmittance and the viscosity when diluted twice with fresh water, and the amount of the fat-containing solution prepared in Example 9 were the same as in Example 1.

Subsequently, the container-packed eggs of Example 9 were subjected to sensory evaluation in the same manner as in Test Example 1.
As a result, Example 9 felt a little oxidation deterioration, but was in a range without any problem.
Therefore, it can be understood that an egg containing oxidative degradation is easily obtained when the oil-containing solution contains the spice extract.

[Examples 10 and 11]
Container-packed eggs were used in the same manner as in Example 1 except that 0.02% of the pepper extract was added to “Yorkran H-1” and “Yorklan No. 2” manufactured by QP Corporation as the oil-containing solution. Prepared as Examples 10 and 11, respectively.
Here, the dissolved oxygen concentration of the oil-and-fat solution immediately after the preparation of the container-packed eggs of Examples 10 and 11 is 2.8% O ₂ , and the oil-and-fat solution prepared in Examples 10 and 11 contains the oil and fat. The amount was 60 to 80%, the viscosity was 30 to 300 Pa · s, the content of the spice extract was 0.02%, and the fats and oils were emulsified. Moreover, the total light transmittance of the oil-and-fat containing solution when diluted 2 times with fresh water was 1 to 10%, and the amount of the oil-and-fat containing solution was 1 part with respect to 1 part of the eggs.

Subsequently, the container-packed eggs of Examples 10 and 11 were subjected to sensory evaluation in the same manner as in Test Example 1.
As a result, in Examples 10 and 11, the oxidative deterioration was significantly suppressed.

Claims (5)

Soaked in an oil and fat-containing solution having a total light transmittance of 15% or less when diluted twice with fresh water,
A container filled egg,
The dissolved oxygen concentration of the oil-and-fat-containing solution immediately after production of the container-packed incubated eggs is 5% O ₂ or less.
Container filled eggs. The container-packed incubation egg according to claim 1,
The fat content in the fat-containing solution is 15% or more with respect to the fat-containing solution.
Container filled eggs. A container-packed incubation egg according to claim 1 or 2,
The oil-containing solution contains a spice extract,
Container filled eggs. A container-packed incubation egg according to any one of claims 1 to 3,
The oil-and-fat-containing solution has a viscosity of 30 to 300 Pa · s.
Container filled eggs. A method for producing a container-filled incubation egg according to any one of claims 1 to 4 ,
Fill and seal the dehulled eggs together with the oil-containing solution in a container,
Having a step of heating at 65 to 100 ° C.,
A method for producing containerized eggs.