WO2016002877A1 - Method for producing poultry eggs - Google Patents
Method for producing poultry eggs Download PDFInfo
- Publication number
- WO2016002877A1 WO2016002877A1 PCT/JP2015/069120 JP2015069120W WO2016002877A1 WO 2016002877 A1 WO2016002877 A1 WO 2016002877A1 JP 2015069120 W JP2015069120 W JP 2015069120W WO 2016002877 A1 WO2016002877 A1 WO 2016002877A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- egg
- aroma
- poultry
- contact
- poultry egg
- Prior art date
Links
Images
Definitions
- the present invention relates to a method for producing poultry eggs with aromas and a method for imparting aromas to poultry eggs.
- Poultry eggs represented by chicken eggs have a high nutritional value and are a source of particularly good quality animal protein.
- the composition of eggs is relatively constant.
- nutritional components strengthened by strengthening nutrients such as minerals and vitamins are on the market.
- a method for obtaining these special eggs a method is known in which nutrients and aroma components are mixed in the feed and transferred to the produced eggs in the body of the poultry for egg collection.
- a feed containing a W / O type emulsion emulsified with an aroma component (Patent Document 1), a feed containing an oily flavor essence dissolved in an organic solvent (Patent Document 2), or a feed containing a spice herb (Patent Documents 3 and 4) have been reported to feed poultry for egg collection to obtain poultry eggs rich in vitamins and minerals and having antibacterial properties and aromas.
- the aroma component is difficult to transfer from the feed into the produced egg, and the conventional method of feeding a feed containing the aroma component to the poultry for egg collection has not provided a poultry egg having a sufficient aroma.
- this method requires continuous feeding of the feed to the egg-collecting poultry, which not only takes days, but also has a problem that an aroma that does not match the taste of the egg-collecting poultry cannot be imparted.
- the egg is reduced in pressure, then brought into contact with a liquid component containing vitamin C in a reduced pressure state, and further pressurized to a pressure higher than the atmospheric pressure.
- the present inventor brought the fragrance component into the edible portion of the egg efficiently by bringing the fragrance component into contact with the poultry egg in a sealed atmosphere.
- the present invention has been completed by finding that poultry eggs can be easily obtained.
- this invention provides the manufacturing method of the poultry egg to which the aroma was provided including the process of making an aroma component contact a poultry egg in the airtight atmosphere containing an aroma component. Moreover, this invention provides the method of providing a fragrance to a poultry egg including the process of making an aroma component contact a poultry egg in the airtight atmosphere containing a fragrance component.
- the present invention it is possible to easily and efficiently obtain poultry eggs to which aroma has been imparted. Moreover, since a desired aroma can be imparted to poultry eggs regardless of the taste of poultry for egg collection, it can be expected to be widely used for egg products and egg dishes.
- flavor of this invention was provided and the method to provide fragrance to poultry egg include the process which makes an aroma component contact a poultry egg in the sealed atmosphere containing an fragrance component.
- eggs such as a chicken, a duck, a cocoon, and a rib chicken, are mentioned, for example. Of these, chicken eggs are preferred from the viewpoint of productivity.
- the poultry eggs in contact with the aroma component may be either raw eggs with or without eggshells, or eggs with or without heated eggshells, but from the viewpoint of productivity, raw eggs with eggshells are raw eggs with eggshells. preferable.
- the fragrance component used in the present invention is not particularly limited as long as it has fragrance, and any of those derived from nature and those synthesized can be used.
- an aromatic component can be used individually or in combination of 2 or more types.
- the flavor when the aromatic component is brought into contact with the poultry egg, it is preferable to use a flavor containing the aromatic component, and the flavor may be either a natural flavor (animal flavor or vegetable flavor) or a synthetic flavor.
- the form of the fragrance include water-soluble, oil-soluble, emulsion, and powder.
- fragrances examples include allspice, anise, star anise, basil, baileys, red pepper, paprika, caraway, cardamom, celery, cinnamon, cloves, coriander, cumin, dill, fennel, feneglique, garlic, ginger, Horseradish, salamander, marjoram, mint, mustard, nutmeg, onion, oregano, parsley, black pepper, poppy seed, rosemary, saffron, sage, savory, sesame seed, tarragon, thyme, turmeric, orange, lemon, lime, Examples include grapefruit, lemongrass, spice mix, and strawberry. Of these, lemon, lemongrass, ginger, basil, cinnamon, garlic, onion, black pepper, rosemary, turmeric, and lime are preferred from the standpoint of fragrance strength and compatibility with eggs.
- Examples of synthetic fragrances include hydrocarbons, alcohols, phenols and derivatives thereof, aldehydes and acetals, ketones and ketals, ethers, esters, synthetic musks, oxides, acids, lactones, nitrogen compounds, halogen compounds, sulfur compounds, and the like. .
- Thioethers, thiols, phenol ethers, phenols, furfural and derivatives thereof, aromatic alcohols, and aromatic aldehydes are preferable.
- Examples of a method for bringing a scent component into contact with a poultry egg in a sealed atmosphere containing the scent component include, for example, a method in which a poultry egg and a scent component are enclosed in a sealable container and held for a predetermined time in a state of being shielded from the atmosphere. Is mentioned.
- a method for bringing the aromatic component into contact with the poultry egg in a sealed atmosphere the aromatic component is transferred to the egg white portion and the egg yolk portion which are edible portions.
- the order of sealing in the container may be that the poultry egg and the fragrance component may be sealed simultaneously, or the poultry egg may be sealed before or after the fragrance component is sealed. It is preferable to seal the poultry eggs after the ingredients are sealed and the atmosphere is saturated with the aroma components.
- the aromatic component is preferably highly volatile.
- a container which can be sealed A pressure container, a desiccator, a top can, a covering can, a plastic container, a chuck plastic bag, etc. are mentioned.
- the contact between the poultry egg and the aroma component may be performed under normal pressure, increased pressure, or reduced pressure. Especially, it is preferable to carry out under reduced pressure from the point of the transfer efficiency of an aromatic component.
- pressurization 0.2 MPa to 10 MPa is preferable, and 0.3 MPa to 5 MPa is more preferable.
- Gas may be used for pressurization, and examples of the gas used include inert gas, water vapor, and nitrogen gas.
- reduced pressure 0.1 kPa to 10 kPa is preferable, and 0.4 kPa to 7 kPa is more preferable.
- the pressure is 101.3 kPa at atmospheric pressure.
- the time for the step of bringing the aromatic component into contact with the poultry egg differs depending on the type and pressure of the aromatic component, and can be selected as appropriate.
- the contact time between the poultry egg and the aromatic component is usually preferably 1 to 10 days, and more preferably 3 to 8 days.
- the contact time between the poultry egg and the aromatic component is usually preferably 20 minutes to 3 hours, and more preferably 30 minutes to 2 hours.
- the contact time between the poultry egg and the aromatic component is usually preferably 10 minutes to 3 hours, more preferably 20 minutes to 2 hours.
- the contact between the poultry egg and the fragrance component under normal pressure and the contact between the poultry egg and the fragrance component under pressure or under reduced pressure from the viewpoint of the transfer efficiency of the fragrance component.
- the following method is mentioned.
- the contact is performed under normal pressure.
- a method of contacting under pressure or reduced pressure is preferable from the viewpoint of the efficiency of transferring the aromatic component.
- the contact time of the poultry egg and the aroma component under normal pressure is preferably 10 minutes to 4 hours, more preferably 15 minutes to 2 hours. Further, the contact time of the poultry egg and the aromatic component under pressure or reduced pressure is preferably 10 minutes to 2 hours, more preferably 30 minutes to 1 hour.
- the temperature of the step of bringing the aroma component into contact with the poultry eggs is not particularly limited, but is preferably a temperature at which the raw poultry eggs do not heat coagulate, more preferably 55 ° C. or less, and more preferably 20 ° C. to 35 ° C.
- the amount of the fragrance component used is preferably such an amount that the fragrance component volatilizes and becomes saturated in the container so that the fragrance component efficiently moves into the egg.
- a step of subjecting the poultry eggs to a reduced pressure treatment for example, poultry eggs are sealed in a container that can be in a decompressed state and can be sealed in the same manner as described above, and the atmospheric pressure is 0.4 kPa to 10 kPa, more preferably 1 kPa to 7 kPa. It is possible to carry out by holding for a predetermined time under reduced pressure.
- the time for the step of decompressing poultry eggs is preferably 10 minutes to 4 hours, more preferably 30 minutes to 3 hours.
- the temperature in the step of performing the decompression treatment is not particularly limited, but the temperature at which the raw poultry eggs are not thermally coagulated is preferable as described above.
- the contact time between the poultry egg and the aroma component is preferably 10 minutes or more, more preferably 30 minutes to 2 hours.
- the number of times the aromatic component is brought into contact with the poultry egg there is no particular limitation on the number of times the aromatic component is brought into contact with the poultry egg, and it may be repeated, for example, 1 to 4 times.
- a fragrance component transfers into an egg and it can be set as the poultry egg to which the fragrance was provided.
- the poultry eggs to which the fragrance obtained in the present invention is imparted can be used as raw eggs or boiled eggs, or for various egg products and egg dishes.
- Test example 1 Put 5g of synthetic fragrances shown in Table 1 and 10 test eggs into a 9L canister, seal them by wrapping joints with vinyl tape, and let the fragrance components contact the eggs at normal pressure for 7 days. . The temperature was around 25 ° C.
- Test Examples 2-12 Ten test eggs were put in a vacuum desiccator (capacity 10 L, manufactured by Isami Hard Glass Co., Ltd., the same below), sealed, and held under reduced pressure (2.7 kPa) for 30 minutes or 60 minutes. On the other hand, 5 g of strawberry flavor was put in another desiccator and sealed, kept at normal pressure for 1 hour to obtain a saturated atmosphere, and then inserted into a vacuum desiccator containing the test egg at a stretch. The eggs were brought into contact with aroma components for 10 minutes to 14 hours. The temperature was around 25 ° C. The conditions are shown in Table 2.
- the raw eggs obtained above were divided into egg yolks and egg whites, and then the intensity of egg white and egg yolk aroma was evaluated in the same manner as in the above [Sensory Evaluation (1)]. The results are shown in Table 2.
- Test Examples 13 and 14 Ten test eggs were placed in a vacuum desiccator, sealed, and kept under reduced pressure (2.7 kPa) for 1 to 3 hours. On the other hand, 5 g of lemongrass oil was put in another desiccator and sealed, kept at normal pressure for 1 hour to make a saturated atmosphere, then inserted into a vacuum desiccator containing the test egg at once, sealed, and normal pressure The aroma component was brought into contact with the egg for 7 hours. The temperature was around 25 ° C. The conditions are shown in Table 3.
- the raw eggs obtained above were divided into egg yolks and egg whites, and then the intensity of egg white and egg yolk aroma was evaluated in the same manner as in the above [Sensory Evaluation (1)]. The results are shown in Table 3.
- Test Examples 15-22 In a vacuum desiccator, 5 g of food flavors (ginger oil, spice mix) shown in Table 4 were put and sealed, and kept at normal pressure for 1 hour to obtain a saturated atmosphere. Ten test eggs were put into this and sealed, and the aroma component was brought into contact with the egg at normal pressure for 30 minutes or 60 minutes. Then, after reducing the pressure (2.7 kPa), the aroma component was brought into contact with the egg for 30 minutes or 60 minutes. In Test Examples 15, 16, 19 and 20, contact under normal pressure and contact under reduced pressure were further repeated. The temperature was around 25 ° C. Table 4 shows the conditions.
- the raw eggs obtained above were divided into egg yolks and egg whites, and then the intensity of egg white and egg yolk aroma was evaluated in the same manner as in the above [Sensory Evaluation (1)]. The results are shown in Table 4.
- Test Examples 23 to 40 The test egg was placed in a vacuum desiccator with a saturated atmosphere of aroma components in the same manner as in Test Example 15 except that the food flavors shown in Table 5 (spice mix, ginger oil, lemongrass oil, lemon oil, strawberry flavor) were used. Ten pieces of each were sealed and the aroma component was brought into contact with the egg at normal pressure for 30 minutes or 60 minutes. Then, after reducing the pressure (2.7 kPa), the aroma component was brought into contact with the egg for 30 minutes or 60 minutes. In Test Examples 24, 26, 28, 30, 32, 34, 36 and 38, contact under normal pressure and contact under reduced pressure were further repeated. The temperature was around 25 ° C. The conditions are shown in Table 5.
- Test Examples 41 to 48 20 g of ginger oil is put in an oilless compressor (capacity 18L, made by Spraying System Japan Co., Ltd., spray cart unit SCU-MF3-BL for MF-3), sealed, and kept at normal pressure for 1 hour to obtain a saturated atmosphere. did.
- Ten test eggs were put therein and sealed, and under the conditions shown in Table 6, the aroma component was brought into contact with the eggs for 30 minutes or 60 minutes under normal pressure or under pressure (0.3 MPa). The temperature was around 25 ° C.
- the raw eggs obtained above were divided and divided into egg yolks and egg whites, and the intensity of egg white and egg yolk aroma was evaluated in the same manner as in [Sensory Evaluation (1)]. The results are shown in Table 6.
- Test Examples 49-57 In a vacuum desiccator, 5 g of food flavors (lemongrass oil, lemon oil, ginger oil) shown in Table 7 were put and sealed, and kept at normal pressure for 1 hour to obtain a saturated atmosphere. To this, 15 to 16 test eggs were put and sealed, and the aroma component was brought into contact with the eggs for 60 minutes at normal pressure. Next, after reducing the pressure (1.3 kPa, 2.7 kPa, 6.7 kPa), the egg was brought into contact with the aroma component for 60 minutes. Next, the pressure was returned to normal pressure and kept for 15 minutes while being sealed. The temperature was around 25 ° C. The conditions are shown in Table 7.
- the raw eggs were removed from the vacuum desiccator, placed in a can and stored at room temperature for 3, 7, and 14 days.
- the raw eggs obtained every 3rd, 7th and 14th days were divided and the aroma intensity of the whole egg was evaluated in the same manner as in the above [Sensory Evaluation (1)].
- the shape change of egg white and the pH of egg white were measured. The results are shown in Table 7 and Table 8.
- HS-GC / MS analysis of ginger oil was performed. After putting 1 ⁇ L of ginger oil in a 20 mL vial and equilibrating at 80 ° C. for 30 minutes, the gas phase in the vial was subjected to GC / MS measurement under the following conditions. The compound was identified from the retention time of the sample and the mass fragment, and assigned to the total ion current (TIC) chromatogram.
- Temperature program Temperature rise from 40 ° C (0 min) to 250 ° C at 15 ° C / min.
- FIG. 1 shows the HS-SPME-GC / MS TIC chromatogram of the chicken egg (whole egg) obtained in Test Example 57 and the HS-GC / MS TIC chromatogram of ginger oil.
- FIG. 2 shows the HS-SPME-GC / MS TIC chromatogram of the chicken egg (whole egg) obtained in Test Example 57 and the HS-SPME-GC / MS TIC chromatogram of the test egg (whole egg).
- FIG. 3 shows the HS-SPME-GC / MS TIC chromatogram of the chicken egg (egg yolk) obtained in Test Example 57 and the HS-SPME-GC / MS TIC chromatogram of the test egg (egg yolk).
- ⁇ Fried egg> One chicken egg was mixed with 1/2 tablespoon, 1 teaspoon sugar, 0.25 g salt, 0.5 cc soy sauce, and baked in a frying pan containing 1 teaspoon of salad oil to obtain a fried egg.
Abstract
Provided is a novel method for producing poultry eggs to which an aroma is imparted. The method for producing poultry eggs to which an aroma is imparted includes a step for bringing an aroma component into contact with the poultry eggs in a sealed atmosphere that includes the aroma component.
Description
本発明は、香気が付与された家禽卵の製造方法及び家禽卵に香気を付与する方法に関する。
The present invention relates to a method for producing poultry eggs with aromas and a method for imparting aromas to poultry eggs.
鶏卵に代表される家禽卵は、栄養価が高く、特に良質な動物性タンパク質の供給源である。通常、卵の成分組成は比較的一定であるが、近年、消費者ニーズの多様化に伴い、また、他商品との差別化を考慮して、ミネラル・ビタミン等の栄養素を強化した栄養成分強化卵やコレステロール含量を低下させた低コレステロール卵、香気を有する卵等が上市されている。
Poultry eggs represented by chicken eggs have a high nutritional value and are a source of particularly good quality animal protein. In general, the composition of eggs is relatively constant. However, in recent years, with the diversification of consumer needs and in consideration of differentiation from other products, nutritional components strengthened by strengthening nutrients such as minerals and vitamins. Eggs, low-cholesterol eggs with reduced cholesterol content, eggs with aroma, etc. are on the market.
これらの特殊卵を得る方法としては、飼料中に栄養素や香気成分を配合し、採卵用家禽の体内で産生卵に移行させる方法が知られている。例えば、香気成分を乳化させたＷ/Ｏ型エマルジョンを配合した飼料（特許文献１）、有機溶媒に溶かされた油性フレーバーエッセンスを配合した飼料（特許文献２）、或いはスパイス・ハーブを配合した飼料（特許文献３及び４）を採卵用家禽に給餌し、ビタミン・ミネラルに富み、また、抗菌性や香気を有する家禽卵を得る方法が報告されている。
As a method for obtaining these special eggs, a method is known in which nutrients and aroma components are mixed in the feed and transferred to the produced eggs in the body of the poultry for egg collection. For example, a feed containing a W / O type emulsion emulsified with an aroma component (Patent Document 1), a feed containing an oily flavor essence dissolved in an organic solvent (Patent Document 2), or a feed containing a spice herb (Patent Documents 3 and 4) have been reported to feed poultry for egg collection to obtain poultry eggs rich in vitamins and minerals and having antibacterial properties and aromas.
しかしながら、特に香気成分は飼料から産生卵中に移行し難く、従来のように、香気成分を含む飼料を採卵用家禽に給餌する方法では、十分な香気を有する家禽卵は得られていなかった。また、この方法では、飼料を採卵用家禽に対して連続給餌することが必要で、日数がかかるだけでなく、採卵用家禽の嗜好にあわない香気は付与できないという問題があった。
一方で、栄養素を飼料から産生卵に移行させるのではなく、卵を減圧処理した後、減圧状態でビタミンＣを含有する液体成分と接触させ、更に大気圧よりもさらに加圧することによってビタミンＣを含有する卵を製造する方法も報告されているが（特許文献５）、この方法は、ビタミンＣの水溶性を利用したものであり、香気成分に適用するのは難しい。
したがって、本発明は、上記の如き実状に鑑みてなされたものであり、香気が付与された家禽卵を製造する新たな方法を提供することに関する。 However, in particular, the aroma component is difficult to transfer from the feed into the produced egg, and the conventional method of feeding a feed containing the aroma component to the poultry for egg collection has not provided a poultry egg having a sufficient aroma. In addition, this method requires continuous feeding of the feed to the egg-collecting poultry, which not only takes days, but also has a problem that an aroma that does not match the taste of the egg-collecting poultry cannot be imparted.
On the other hand, instead of transferring the nutrients from the feed to the produced egg, the egg is reduced in pressure, then brought into contact with a liquid component containing vitamin C in a reduced pressure state, and further pressurized to a pressure higher than the atmospheric pressure. Although the method of manufacturing the containing egg is also reported (patent document 5), this method utilizes the water solubility of vitamin C, and it is difficult to apply it to an aroma component.
Therefore, this invention is made | formed in view of the above actual conditions, and relates to providing the new method of manufacturing the poultry egg to which the fragrance | flavor was provided.
一方で、栄養素を飼料から産生卵に移行させるのではなく、卵を減圧処理した後、減圧状態でビタミンＣを含有する液体成分と接触させ、更に大気圧よりもさらに加圧することによってビタミンＣを含有する卵を製造する方法も報告されているが（特許文献５）、この方法は、ビタミンＣの水溶性を利用したものであり、香気成分に適用するのは難しい。
したがって、本発明は、上記の如き実状に鑑みてなされたものであり、香気が付与された家禽卵を製造する新たな方法を提供することに関する。 However, in particular, the aroma component is difficult to transfer from the feed into the produced egg, and the conventional method of feeding a feed containing the aroma component to the poultry for egg collection has not provided a poultry egg having a sufficient aroma. In addition, this method requires continuous feeding of the feed to the egg-collecting poultry, which not only takes days, but also has a problem that an aroma that does not match the taste of the egg-collecting poultry cannot be imparted.
On the other hand, instead of transferring the nutrients from the feed to the produced egg, the egg is reduced in pressure, then brought into contact with a liquid component containing vitamin C in a reduced pressure state, and further pressurized to a pressure higher than the atmospheric pressure. Although the method of manufacturing the containing egg is also reported (patent document 5), this method utilizes the water solubility of vitamin C, and it is difficult to apply it to an aroma component.
Therefore, this invention is made | formed in view of the above actual conditions, and relates to providing the new method of manufacturing the poultry egg to which the fragrance | flavor was provided.
本発明者は、当該課題を解決すべく鋭意研究を重ねた結果、密閉雰囲気下において、家禽卵に香気成分を接触させることにより、香気成分が効率的に卵の可食部に移行し、香気が十分に感じられる家禽卵を簡便に取得できることを見出し、本発明を完成した。
As a result of intensive studies to solve the problem, the present inventor brought the fragrance component into the edible portion of the egg efficiently by bringing the fragrance component into contact with the poultry egg in a sealed atmosphere. The present invention has been completed by finding that poultry eggs can be easily obtained.
すなわち、本発明は、香気成分を含む密閉雰囲気下で、家禽卵に香気成分を接触させる工程を含む、香気が付与された家禽卵の製造方法を提供するものである。
また、本発明は、香気成分を含む密閉雰囲気下で、家禽卵に香気成分を接触させる工程を含む、家禽卵に香気を付与する方法を提供するものである。 That is, this invention provides the manufacturing method of the poultry egg to which the aroma was provided including the process of making an aroma component contact a poultry egg in the airtight atmosphere containing an aroma component.
Moreover, this invention provides the method of providing a fragrance to a poultry egg including the process of making an aroma component contact a poultry egg in the airtight atmosphere containing a fragrance component.
また、本発明は、香気成分を含む密閉雰囲気下で、家禽卵に香気成分を接触させる工程を含む、家禽卵に香気を付与する方法を提供するものである。 That is, this invention provides the manufacturing method of the poultry egg to which the aroma was provided including the process of making an aroma component contact a poultry egg in the airtight atmosphere containing an aroma component.
Moreover, this invention provides the method of providing a fragrance to a poultry egg including the process of making an aroma component contact a poultry egg in the airtight atmosphere containing a fragrance component.
本発明によれば、香気が付与された家禽卵を簡便に且つ効率的に得ることができる。また、採卵用家禽の嗜好を問わず、所望の香気を家禽卵に付与することができるので、卵製品や卵料理への幅広い利用が期待できる。
According to the present invention, it is possible to easily and efficiently obtain poultry eggs to which aroma has been imparted. Moreover, since a desired aroma can be imparted to poultry eggs regardless of the taste of poultry for egg collection, it can be expected to be widely used for egg products and egg dishes.
本発明の香気が付与された家禽卵の製造方法及び家禽卵に香気を付与する方法は、香気成分を含む密閉雰囲気下で、家禽卵に香気成分を接触させる工程を含む。
本発明で用いられる家禽卵としては、例えば、鶏、アヒル、鶉、烏骨鶏等の卵が挙げられる。なかでも、生産性の点から、鶏卵が好ましい。
香気成分を接触させる家禽卵の形態は、卵殻付き又は卵殻なしの生卵、或いは加熱した卵殻付き又は卵殻なしの卵のいずれでもよいが、生産性の点から、卵殻付き生卵であるのが好ましい。 The manufacturing method of the poultry egg to which the fragrance | flavor of this invention was provided and the method to provide fragrance to poultry egg include the process which makes an aroma component contact a poultry egg in the sealed atmosphere containing an fragrance component.
As a poultry egg used by this invention, eggs, such as a chicken, a duck, a cocoon, and a rib chicken, are mentioned, for example. Of these, chicken eggs are preferred from the viewpoint of productivity.
The poultry eggs in contact with the aroma component may be either raw eggs with or without eggshells, or eggs with or without heated eggshells, but from the viewpoint of productivity, raw eggs with eggshells are raw eggs with eggshells. preferable.
本発明で用いられる家禽卵としては、例えば、鶏、アヒル、鶉、烏骨鶏等の卵が挙げられる。なかでも、生産性の点から、鶏卵が好ましい。
香気成分を接触させる家禽卵の形態は、卵殻付き又は卵殻なしの生卵、或いは加熱した卵殻付き又は卵殻なしの卵のいずれでもよいが、生産性の点から、卵殻付き生卵であるのが好ましい。 The manufacturing method of the poultry egg to which the fragrance | flavor of this invention was provided and the method to provide fragrance to poultry egg include the process which makes an aroma component contact a poultry egg in the sealed atmosphere containing an fragrance component.
As a poultry egg used by this invention, eggs, such as a chicken, a duck, a cocoon, and a rib chicken, are mentioned, for example. Of these, chicken eggs are preferred from the viewpoint of productivity.
The poultry eggs in contact with the aroma component may be either raw eggs with or without eggshells, or eggs with or without heated eggshells, but from the viewpoint of productivity, raw eggs with eggshells are raw eggs with eggshells. preferable.
本発明で用いられる香気成分は、香気を有するものであれば特に制限はなく、天然に由来するもの、合成されたものいずれも用いることができる。また、香気成分は、単独で又は２種以上を組み合わせて用いることができる。
本発明において、家禽卵に香気成分を接触させるにあたっては、香気成分を含む香料を用いるのが好ましく、香料は天然香料（動物性香料、植物性香料）、合成香料のいずれでもよい。香料の形態としては、例えば、水溶性、油溶性、エマルジョン、粉末が挙げられる。 The fragrance component used in the present invention is not particularly limited as long as it has fragrance, and any of those derived from nature and those synthesized can be used. Moreover, an aromatic component can be used individually or in combination of 2 or more types.
In the present invention, when the aromatic component is brought into contact with the poultry egg, it is preferable to use a flavor containing the aromatic component, and the flavor may be either a natural flavor (animal flavor or vegetable flavor) or a synthetic flavor. Examples of the form of the fragrance include water-soluble, oil-soluble, emulsion, and powder.
本発明において、家禽卵に香気成分を接触させるにあたっては、香気成分を含む香料を用いるのが好ましく、香料は天然香料（動物性香料、植物性香料）、合成香料のいずれでもよい。香料の形態としては、例えば、水溶性、油溶性、エマルジョン、粉末が挙げられる。 The fragrance component used in the present invention is not particularly limited as long as it has fragrance, and any of those derived from nature and those synthesized can be used. Moreover, an aromatic component can be used individually or in combination of 2 or more types.
In the present invention, when the aromatic component is brought into contact with the poultry egg, it is preferable to use a flavor containing the aromatic component, and the flavor may be either a natural flavor (animal flavor or vegetable flavor) or a synthetic flavor. Examples of the form of the fragrance include water-soluble, oil-soluble, emulsion, and powder.
天然香料としては、例えば、オールスパイス、アニス、スターアニス、バジル、ベイリーブス、レッドペパー、パプリカ、キャラウェイ、カルダモン、セロリー、シナモン、クローブ、コリアンダー、クミン、ディル、フェンネル、フェネグリーク、ガーリック、ジンジャー、ホースラディッシュ、サンショウ、マジョラム、ミント、マスタード、ナツメグ、オニオン、オレガノ、パセリ、ブラックペッパー、ポピーシード、ローズマリー、サフラン、セージ、セイボリー、セサミシード、タラゴン、タイム、ターメリック、オレンジ、レモン、ライム、グレープフルーツ、レモングラス、スパイスミックス、ストロベリー等が挙げられる。なかでも、香気の強さの点、卵との相性の点から、レモン、レモングラス、ジンジャー、バジル、シナモン、ガーリック、オニオン、ブラックペッパー、ローズマリー、ターメリック、ライムが好ましい。
Examples of natural fragrances include allspice, anise, star anise, basil, baileys, red pepper, paprika, caraway, cardamom, celery, cinnamon, cloves, coriander, cumin, dill, fennel, feneglique, garlic, ginger, Horseradish, salamander, marjoram, mint, mustard, nutmeg, onion, oregano, parsley, black pepper, poppy seed, rosemary, saffron, sage, savory, sesame seed, tarragon, thyme, turmeric, orange, lemon, lime, Examples include grapefruit, lemongrass, spice mix, and strawberry. Of these, lemon, lemongrass, ginger, basil, cinnamon, garlic, onion, black pepper, rosemary, turmeric, and lime are preferred from the standpoint of fragrance strength and compatibility with eggs.
合成香料としては、例えば炭化水素、アルコール、フェノール及びその誘導体、アルデヒド及びアセタール、ケトン及びケタール、エーテル、エステル、合成ムスク、オキサイド、酸類、ラクトン類、窒素化合物、ハロゲン化合物、硫黄化合物等が挙げられる。なかでも、香気の強さの点、卵との相性の点から、イソチオシアネート類、インドール及びその誘導体、エーテル類、エステル類、ケトン類、脂肪酸類、脂肪族高級アルコール類、脂肪族高級アルデヒド類、チオエーテル類、チオール類、フェノールエーテル類、フェノール類、フルフラール及びその誘導体、芳香族アルコール類、芳香族アルデヒド類が好ましい。
Examples of synthetic fragrances include hydrocarbons, alcohols, phenols and derivatives thereof, aldehydes and acetals, ketones and ketals, ethers, esters, synthetic musks, oxides, acids, lactones, nitrogen compounds, halogen compounds, sulfur compounds, and the like. . Among them, from the point of fragrance strength and compatibility with eggs, isothiocyanates, indoles and their derivatives, ethers, esters, ketones, fatty acids, aliphatic higher alcohols, aliphatic higher aldehydes. , Thioethers, thiols, phenol ethers, phenols, furfural and derivatives thereof, aromatic alcohols, and aromatic aldehydes are preferable.
香気成分を含む密閉雰囲気下で、家禽卵に香気成分を接触させる方法としては、例えば、家禽卵と香気成分を密閉可能な容器に封入して、大気から遮断された状態で所定時間保持する方法が挙げられる。密閉雰囲気下、家禽卵に香気成分を接触させることで、可食部である卵白部と卵黄部に香気成分が移行する。
容器に密封する順序は、家禽卵と香気成分を同時に密封しても、香気成分を密封する前に或いは密封した後に家禽卵を密封してもよいが、香気成分の移行効率の点から、香気成分を密封し、香気成分が飽和した雰囲気となった後に家禽卵を密封するのが好ましい。したがって、香気成分は揮発性が高いものが好ましい。
また、密閉可能な容器を複数用意し、一容器に香気成分を密封し、香気成分が飽和した雰囲気となった後に、これを家禽卵を含む他の容器に封入し、密閉状態で家禽卵に香気成分を接触させてもよい。
密閉可能な容器としては、特に制限はなく、圧力容器、デシケーター、天切缶、被せ缶、ポリ容器、チャックビニール袋等が挙げられる。 Examples of a method for bringing a scent component into contact with a poultry egg in a sealed atmosphere containing the scent component include, for example, a method in which a poultry egg and a scent component are enclosed in a sealable container and held for a predetermined time in a state of being shielded from the atmosphere. Is mentioned. By bringing the aromatic component into contact with the poultry egg in a sealed atmosphere, the aromatic component is transferred to the egg white portion and the egg yolk portion which are edible portions.
The order of sealing in the container may be that the poultry egg and the fragrance component may be sealed simultaneously, or the poultry egg may be sealed before or after the fragrance component is sealed. It is preferable to seal the poultry eggs after the ingredients are sealed and the atmosphere is saturated with the aroma components. Accordingly, the aromatic component is preferably highly volatile.
In addition, prepare multiple containers that can be sealed, seal the fragrance component in one container, and after saturating the fragrance component, seal it in another container containing poultry eggs, An aroma component may be contacted.
There is no restriction | limiting in particular as a container which can be sealed, A pressure container, a desiccator, a top can, a covering can, a plastic container, a chuck plastic bag, etc. are mentioned.
容器に密封する順序は、家禽卵と香気成分を同時に密封しても、香気成分を密封する前に或いは密封した後に家禽卵を密封してもよいが、香気成分の移行効率の点から、香気成分を密封し、香気成分が飽和した雰囲気となった後に家禽卵を密封するのが好ましい。したがって、香気成分は揮発性が高いものが好ましい。
また、密閉可能な容器を複数用意し、一容器に香気成分を密封し、香気成分が飽和した雰囲気となった後に、これを家禽卵を含む他の容器に封入し、密閉状態で家禽卵に香気成分を接触させてもよい。
密閉可能な容器としては、特に制限はなく、圧力容器、デシケーター、天切缶、被せ缶、ポリ容器、チャックビニール袋等が挙げられる。 Examples of a method for bringing a scent component into contact with a poultry egg in a sealed atmosphere containing the scent component include, for example, a method in which a poultry egg and a scent component are enclosed in a sealable container and held for a predetermined time in a state of being shielded from the atmosphere. Is mentioned. By bringing the aromatic component into contact with the poultry egg in a sealed atmosphere, the aromatic component is transferred to the egg white portion and the egg yolk portion which are edible portions.
The order of sealing in the container may be that the poultry egg and the fragrance component may be sealed simultaneously, or the poultry egg may be sealed before or after the fragrance component is sealed. It is preferable to seal the poultry eggs after the ingredients are sealed and the atmosphere is saturated with the aroma components. Accordingly, the aromatic component is preferably highly volatile.
In addition, prepare multiple containers that can be sealed, seal the fragrance component in one container, and after saturating the fragrance component, seal it in another container containing poultry eggs, An aroma component may be contacted.
There is no restriction | limiting in particular as a container which can be sealed, A pressure container, a desiccator, a top can, a covering can, a plastic container, a chuck plastic bag, etc. are mentioned.
家禽卵と香気成分の接触は、常圧、加圧又は減圧下のいずれで行ってもよい。なかでも、香気成分の移行効率の点から、減圧下で行うのが好ましい。
加圧の場合は、０．２ＭＰａ～１０ＭＰａが好ましく、０．３ＭＰａ～５ＭＰａがより好ましい。加圧には、ガスを用いてもよく、用いられるガスとしては、例えば、不活性ガス、水蒸気、窒素ガス等が挙げられる。
また、減圧の場合は、０．１ｋＰａ～１０ｋＰａが好ましく、０．４ｋＰａ～７ｋＰａがより好ましい。
なお、本明細書において圧力は大気圧を１０１．３ｋＰａとする。 The contact between the poultry egg and the aroma component may be performed under normal pressure, increased pressure, or reduced pressure. Especially, it is preferable to carry out under reduced pressure from the point of the transfer efficiency of an aromatic component.
In the case of pressurization, 0.2 MPa to 10 MPa is preferable, and 0.3 MPa to 5 MPa is more preferable. Gas may be used for pressurization, and examples of the gas used include inert gas, water vapor, and nitrogen gas.
In the case of reduced pressure, 0.1 kPa to 10 kPa is preferable, and 0.4 kPa to 7 kPa is more preferable.
In this specification, the pressure is 101.3 kPa at atmospheric pressure.
加圧の場合は、０．２ＭＰａ～１０ＭＰａが好ましく、０．３ＭＰａ～５ＭＰａがより好ましい。加圧には、ガスを用いてもよく、用いられるガスとしては、例えば、不活性ガス、水蒸気、窒素ガス等が挙げられる。
また、減圧の場合は、０．１ｋＰａ～１０ｋＰａが好ましく、０．４ｋＰａ～７ｋＰａがより好ましい。
なお、本明細書において圧力は大気圧を１０１．３ｋＰａとする。 The contact between the poultry egg and the aroma component may be performed under normal pressure, increased pressure, or reduced pressure. Especially, it is preferable to carry out under reduced pressure from the point of the transfer efficiency of an aromatic component.
In the case of pressurization, 0.2 MPa to 10 MPa is preferable, and 0.3 MPa to 5 MPa is more preferable. Gas may be used for pressurization, and examples of the gas used include inert gas, water vapor, and nitrogen gas.
In the case of reduced pressure, 0.1 kPa to 10 kPa is preferable, and 0.4 kPa to 7 kPa is more preferable.
In this specification, the pressure is 101.3 kPa at atmospheric pressure.
家禽卵に香気成分を接触させる工程の時間は、香気成分の種類や圧力によって相違し、適宜選択可能である。
家禽卵に香気成分を常圧下で接触させる場合、家禽卵と香気成分との接触時間は、通常、１日～１０日間が好ましく、３～８日間がより好ましい。
また、家禽卵に香気成分を加圧下で接触させる場合、家禽卵と香気成分との接触時間は、通常、２０分～３時間が好ましく、３０分～２時間が好ましい。
また、家禽卵に香気成分を減圧下で接触させる場合、家禽卵と香気成分との接触時間は、通常、１０分～３時間が好ましく、２０分～２時間がより好ましい。 The time for the step of bringing the aromatic component into contact with the poultry egg differs depending on the type and pressure of the aromatic component, and can be selected as appropriate.
When the aromatic component is brought into contact with the poultry egg under normal pressure, the contact time between the poultry egg and the aromatic component is usually preferably 1 to 10 days, and more preferably 3 to 8 days.
In addition, when the aromatic component is brought into contact with the poultry egg under pressure, the contact time between the poultry egg and the aromatic component is usually preferably 20 minutes to 3 hours, and more preferably 30 minutes to 2 hours.
When the aromatic component is brought into contact with the poultry egg under reduced pressure, the contact time between the poultry egg and the aromatic component is usually preferably 10 minutes to 3 hours, more preferably 20 minutes to 2 hours.
家禽卵に香気成分を常圧下で接触させる場合、家禽卵と香気成分との接触時間は、通常、１日～１０日間が好ましく、３～８日間がより好ましい。
また、家禽卵に香気成分を加圧下で接触させる場合、家禽卵と香気成分との接触時間は、通常、２０分～３時間が好ましく、３０分～２時間が好ましい。
また、家禽卵に香気成分を減圧下で接触させる場合、家禽卵と香気成分との接触時間は、通常、１０分～３時間が好ましく、２０分～２時間がより好ましい。 The time for the step of bringing the aromatic component into contact with the poultry egg differs depending on the type and pressure of the aromatic component, and can be selected as appropriate.
When the aromatic component is brought into contact with the poultry egg under normal pressure, the contact time between the poultry egg and the aromatic component is usually preferably 1 to 10 days, and more preferably 3 to 8 days.
In addition, when the aromatic component is brought into contact with the poultry egg under pressure, the contact time between the poultry egg and the aromatic component is usually preferably 20 minutes to 3 hours, and more preferably 30 minutes to 2 hours.
When the aromatic component is brought into contact with the poultry egg under reduced pressure, the contact time between the poultry egg and the aromatic component is usually preferably 10 minutes to 3 hours, more preferably 20 minutes to 2 hours.
本発明においては、香気成分の移行効率の点から、家禽卵と香気成分の常圧下での接触と、家禽卵と香気成分の加圧下又は減圧下での接触を組み合わせて行うのが好ましい。例えば、次の方法が挙げられる。
(i)家禽卵に香気成分を常圧下で接触させた後、加圧下又は減圧下で接触させる方法。
(ii)家禽卵に香気成分を加圧下又は減圧下で接触させた後、常圧下で接触させる方法。
(iii)更に、(i)の方法の後、常圧下で接触させる方法。
(iv)更に、(ii)又は(iii)の方法の後、加圧下又は減圧下で接触させる方法。
なかでも、香気成分の移行効率の点から、(iii)又は(iv)の方法が好ましい。 In the present invention, it is preferable to combine the contact between the poultry egg and the fragrance component under normal pressure and the contact between the poultry egg and the fragrance component under pressure or under reduced pressure from the viewpoint of the transfer efficiency of the fragrance component. For example, the following method is mentioned.
(i) A method in which an aroma component is brought into contact with poultry eggs under normal pressure and then brought into contact under pressure or reduced pressure.
(ii) A method in which an aroma component is brought into contact with poultry eggs under pressure or under reduced pressure, and then contacted under normal pressure.
(iii) Further, after the method (i), the contact is performed under normal pressure.
(iv) Further, after the method of (ii) or (iii), a method of contacting under pressure or reduced pressure.
Among these, the method (iii) or (iv) is preferable from the viewpoint of the efficiency of transferring the aromatic component.
(i)家禽卵に香気成分を常圧下で接触させた後、加圧下又は減圧下で接触させる方法。
(ii)家禽卵に香気成分を加圧下又は減圧下で接触させた後、常圧下で接触させる方法。
(iii)更に、(i)の方法の後、常圧下で接触させる方法。
(iv)更に、(ii)又は(iii)の方法の後、加圧下又は減圧下で接触させる方法。
なかでも、香気成分の移行効率の点から、(iii)又は(iv)の方法が好ましい。 In the present invention, it is preferable to combine the contact between the poultry egg and the fragrance component under normal pressure and the contact between the poultry egg and the fragrance component under pressure or under reduced pressure from the viewpoint of the transfer efficiency of the fragrance component. For example, the following method is mentioned.
(i) A method in which an aroma component is brought into contact with poultry eggs under normal pressure and then brought into contact under pressure or reduced pressure.
(ii) A method in which an aroma component is brought into contact with poultry eggs under pressure or under reduced pressure, and then contacted under normal pressure.
(iii) Further, after the method (i), the contact is performed under normal pressure.
(iv) Further, after the method of (ii) or (iii), a method of contacting under pressure or reduced pressure.
Among these, the method (iii) or (iv) is preferable from the viewpoint of the efficiency of transferring the aromatic component.
上記の(i)～(iv)の方法の場合、家禽卵と香気成分の常圧下での接触時間は、１０分～４時間が好ましく、１５分～２時間がより好ましい。また、家禽卵と香気成分の加圧下又は減圧下での接触時間は、１０分～２時間が好ましく、３０分～１時間がより好ましい。
In the case of the above methods (i) to (iv), the contact time of the poultry egg and the aroma component under normal pressure is preferably 10 minutes to 4 hours, more preferably 15 minutes to 2 hours. Further, the contact time of the poultry egg and the aromatic component under pressure or reduced pressure is preferably 10 minutes to 2 hours, more preferably 30 minutes to 1 hour.
家禽卵に香気成分を接触させる工程の温度は、特に制限されないが、生の家禽卵が熱凝固しない温度が好ましく、５５℃以下がより好ましく、２０℃～３５℃がより好ましい。
The temperature of the step of bringing the aroma component into contact with the poultry eggs is not particularly limited, but is preferably a temperature at which the raw poultry eggs do not heat coagulate, more preferably 55 ° C. or less, and more preferably 20 ° C. to 35 ° C.
香気成分の使用量は、香気成分が効率的に卵中に移行するように容器内において香気成分が揮発して飽和した雰囲気となる量が好ましい。香気成分の種類によって相違するものの、例えば、１０Ｌ容器に対して香料を０．１ｇ以上使用するのが好ましく、０．２ｇ～５ｇがより好ましく、０．５ｇ～１ｇがより好ましい。
また、家禽卵１個に対して、香料を０．０１ｇ～５ｇ使用するのが好ましい。 The amount of the fragrance component used is preferably such an amount that the fragrance component volatilizes and becomes saturated in the container so that the fragrance component efficiently moves into the egg. For example, it is preferable to use 0.1 g or more of a fragrance per 10 L container, more preferably 0.2 g to 5 g, and more preferably 0.5 g to 1 g, although it varies depending on the type of aroma component.
Further, it is preferable to use 0.01 to 5 g of a fragrance per one poultry egg.
また、家禽卵１個に対して、香料を０．０１ｇ～５ｇ使用するのが好ましい。 The amount of the fragrance component used is preferably such an amount that the fragrance component volatilizes and becomes saturated in the container so that the fragrance component efficiently moves into the egg. For example, it is preferable to use 0.1 g or more of a fragrance per 10 L container, more preferably 0.2 g to 5 g, and more preferably 0.5 g to 1 g, although it varies depending on the type of aroma component.
Further, it is preferable to use 0.01 to 5 g of a fragrance per one poultry egg.
本発明の方法においては、家禽卵に香気成分を接触させる工程に先立ち、家禽卵を減圧処理する工程を行ってもよい。特に、家禽卵と香気成分の常圧下での接触に先立ち、家禽卵を減圧処理する工程を行うのが好ましい。
斯かる減圧工程は、例えば、家禽卵を、上記と同様に減圧状態とすることが可能で且つ密封可能な容器に封入し、雰囲気の圧力を０．４ｋＰａ～１０ｋＰａ、より好ましくは１ｋＰａ～７ｋＰａとした減圧下で所定時間保持することによって実施することが可能である。
家禽卵を減圧処理する工程の時間は、１０分～４時間が好ましく、３０分～３時間がより好ましい。
また、減圧処理を行う工程の温度は、特に制限されないが、上記と同様、生の家禽卵が熱凝固しない温度が好ましい。 In the method of this invention, you may perform the process of pressure-reducing a poultry egg prior to the process of making an aroma component contact with a poultry egg. In particular, prior to the contact between poultry eggs and aroma components under normal pressure, it is preferable to perform a step of subjecting the poultry eggs to a reduced pressure treatment.
In such a decompression step, for example, poultry eggs are sealed in a container that can be in a decompressed state and can be sealed in the same manner as described above, and the atmospheric pressure is 0.4 kPa to 10 kPa, more preferably 1 kPa to 7 kPa. It is possible to carry out by holding for a predetermined time under reduced pressure.
The time for the step of decompressing poultry eggs is preferably 10 minutes to 4 hours, more preferably 30 minutes to 3 hours.
Moreover, the temperature in the step of performing the decompression treatment is not particularly limited, but the temperature at which the raw poultry eggs are not thermally coagulated is preferable as described above.
斯かる減圧工程は、例えば、家禽卵を、上記と同様に減圧状態とすることが可能で且つ密封可能な容器に封入し、雰囲気の圧力を０．４ｋＰａ～１０ｋＰａ、より好ましくは１ｋＰａ～７ｋＰａとした減圧下で所定時間保持することによって実施することが可能である。
家禽卵を減圧処理する工程の時間は、１０分～４時間が好ましく、３０分～３時間がより好ましい。
また、減圧処理を行う工程の温度は、特に制限されないが、上記と同様、生の家禽卵が熱凝固しない温度が好ましい。 In the method of this invention, you may perform the process of pressure-reducing a poultry egg prior to the process of making an aroma component contact with a poultry egg. In particular, prior to the contact between poultry eggs and aroma components under normal pressure, it is preferable to perform a step of subjecting the poultry eggs to a reduced pressure treatment.
In such a decompression step, for example, poultry eggs are sealed in a container that can be in a decompressed state and can be sealed in the same manner as described above, and the atmospheric pressure is 0.4 kPa to 10 kPa, more preferably 1 kPa to 7 kPa. It is possible to carry out by holding for a predetermined time under reduced pressure.
The time for the step of decompressing poultry eggs is preferably 10 minutes to 4 hours, more preferably 30 minutes to 3 hours.
Moreover, the temperature in the step of performing the decompression treatment is not particularly limited, but the temperature at which the raw poultry eggs are not thermally coagulated is preferable as described above.
家禽卵を減圧処理する工程を行った後、家禽卵に香気成分を接触させる工程を行う場合、家禽卵と香気成分との接触時間は、１０分以上が好ましく、３０分～２時間がより好ましい。
When performing the step of bringing the aroma component into contact with the poultry egg after performing the step of decompressing the poultry egg, the contact time between the poultry egg and the aroma component is preferably 10 minutes or more, more preferably 30 minutes to 2 hours. .
家禽卵に香気成分を接触させる回数については特に制限はなく、例えば、１～４回繰り返して行ってもよい。
There is no particular limitation on the number of times the aromatic component is brought into contact with the poultry egg, and it may be repeated, for example, 1 to 4 times.
このような処理によって、香気成分が卵中に移行し、香気が付与された家禽卵とすることができる。
本発明で得られる香気が付与された家禽卵は、生卵又は茹で卵として、或いは様々な卵製品や卵料理に利用することができる。 By such a process, a fragrance component transfers into an egg and it can be set as the poultry egg to which the fragrance was provided.
The poultry eggs to which the fragrance obtained in the present invention is imparted can be used as raw eggs or boiled eggs, or for various egg products and egg dishes.
本発明で得られる香気が付与された家禽卵は、生卵又は茹で卵として、或いは様々な卵製品や卵料理に利用することができる。 By such a process, a fragrance component transfers into an egg and it can be set as the poultry egg to which the fragrance was provided.
The poultry eggs to which the fragrance obtained in the present invention is imparted can be used as raw eggs or boiled eggs, or for various egg products and egg dishes.
以下、本発明について実施例をあげて具体的に説明するが、本発明はこれらによって何等限定されるものではない。
Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to these examples.
［供試卵］
ぴあっこ、（株）アキタ、白玉Ｌ、卵殻付き生卵 [Test egg]
Piako, Akita Co., Ltd., Shiratama L, raw eggs with eggshell
ぴあっこ、（株）アキタ、白玉Ｌ、卵殻付き生卵 [Test egg]
Piako, Akita Co., Ltd., Shiratama L, raw eggs with eggshell
［ｐＨの測定］
４個の卵白を均一に混合し、品温を室温にした後、ｐＨメーター（ＨＯＲＩＢＡ、Ｆ－５２）を使用して測定した。 [Measurement of pH]
Four egg whites were mixed uniformly and the product temperature was brought to room temperature, and then measured using a pH meter (HORIBA, F-52).
４個の卵白を均一に混合し、品温を室温にした後、ｐＨメーター（ＨＯＲＩＢＡ、Ｆ－５２）を使用して測定した。 [Measurement of pH]
Four egg whites were mixed uniformly and the product temperature was brought to room temperature, and then measured using a pH meter (HORIBA, F-52).
試験例１
９Ｌの天切缶に、表１に示す合成香料を各５ｇずつと供試卵を１０個ずつ入れ、つなぎ目をビニールテープで巻いて密閉し、常圧で卵に香気成分を７日間接触させた。温度は２５℃前後とした。 Test example 1
Put 5g of synthetic fragrances shown in Table 1 and 10 test eggs into a 9L canister, seal them by wrapping joints with vinyl tape, and let the fragrance components contact the eggs at normal pressure for 7 days. . The temperature was around 25 ° C.
９Ｌの天切缶に、表１に示す合成香料を各５ｇずつと供試卵を１０個ずつ入れ、つなぎ目をビニールテープで巻いて密閉し、常圧で卵に香気成分を７日間接触させた。温度は２５℃前後とした。 Test example 1
Put 5g of synthetic fragrances shown in Table 1 and 10 test eggs into a 9L canister, seal them by wrapping joints with vinyl tape, and let the fragrance components contact the eggs at normal pressure for 7 days. . The temperature was around 25 ° C.
［官能評価（１）］
得られた生卵を割り、卵黄と卵白に分けた後、専門パネル４名で、卵白及び卵黄の香気の強度を１（弱い）～４（強い）の４段階の点数で評価した。評点は、協議により決定した。結果を表１に示す。 [Sensory evaluation (1)]
The obtained raw eggs were divided and divided into egg yolk and egg white, and then the intensity of the aroma of egg white and egg yolk was evaluated in 4 grades from 1 (weak) to 4 (strong) by 4 specialist panels. The score was determined by consultation. The results are shown in Table 1.
得られた生卵を割り、卵黄と卵白に分けた後、専門パネル４名で、卵白及び卵黄の香気の強度を１（弱い）～４（強い）の４段階の点数で評価した。評点は、協議により決定した。結果を表１に示す。 [Sensory evaluation (1)]
The obtained raw eggs were divided and divided into egg yolk and egg white, and then the intensity of the aroma of egg white and egg yolk was evaluated in 4 grades from 1 (weak) to 4 (strong) by 4 specialist panels. The score was determined by consultation. The results are shown in Table 1.
表１より明らかなように、香料の種類問わず、香気成分が卵中に移行することが確認された。香料の香気が強いもの程、卵黄部への移行が高まり、強い香気が感じられた。
As is clear from Table 1, it was confirmed that the fragrance component migrated into the egg regardless of the type of the fragrance. The stronger the fragrance of the fragrance, the higher the transition to the yolk part and the stronger fragrance was felt.
試験例２～１２
真空デシケーター（容量１０Ｌ、イサミ硬質硝子（株）製、以下同じ）に、供試卵を１０個入れて密閉し、減圧下（２．７ｋＰａ）で３０分又は６０分保持した。
一方、別のデシケーターにストロベリーフレーバーを５ｇ入れて密閉し、常圧で１時間保持して飽和雰囲気とした後、これを供試卵を入れた真空デシケーターに一気に挿入し、密閉後、常圧で卵に香気成分を１０分～１４時間接触させた。温度は２５℃前後とした。条件を表２に示す。 Test Examples 2-12
Ten test eggs were put in a vacuum desiccator (capacity 10 L, manufactured by Isami Hard Glass Co., Ltd., the same below), sealed, and held under reduced pressure (2.7 kPa) for 30 minutes or 60 minutes.
On the other hand, 5 g of strawberry flavor was put in another desiccator and sealed, kept at normal pressure for 1 hour to obtain a saturated atmosphere, and then inserted into a vacuum desiccator containing the test egg at a stretch. The eggs were brought into contact with aroma components for 10 minutes to 14 hours. The temperature was around 25 ° C. The conditions are shown in Table 2.
真空デシケーター（容量１０Ｌ、イサミ硬質硝子（株）製、以下同じ）に、供試卵を１０個入れて密閉し、減圧下（２．７ｋＰａ）で３０分又は６０分保持した。
一方、別のデシケーターにストロベリーフレーバーを５ｇ入れて密閉し、常圧で１時間保持して飽和雰囲気とした後、これを供試卵を入れた真空デシケーターに一気に挿入し、密閉後、常圧で卵に香気成分を１０分～１４時間接触させた。温度は２５℃前後とした。条件を表２に示す。 Test Examples 2-12
Ten test eggs were put in a vacuum desiccator (capacity 10 L, manufactured by Isami Hard Glass Co., Ltd., the same below), sealed, and held under reduced pressure (2.7 kPa) for 30 minutes or 60 minutes.
On the other hand, 5 g of strawberry flavor was put in another desiccator and sealed, kept at normal pressure for 1 hour to obtain a saturated atmosphere, and then inserted into a vacuum desiccator containing the test egg at a stretch. The eggs were brought into contact with aroma components for 10 minutes to 14 hours. The temperature was around 25 ° C. The conditions are shown in Table 2.
上記で得られた生卵をそれぞれ割り、卵黄と卵白に分けた後、上記［官能評価（１）］と同様に卵白及び卵黄の香気の強度を評価した。結果を表２に示す。
The raw eggs obtained above were divided into egg yolks and egg whites, and then the intensity of egg white and egg yolk aroma was evaluated in the same manner as in the above [Sensory Evaluation (1)]. The results are shown in Table 2.
表２より明らかなように、予め卵を減圧処理する工程を行うことで、その後、短時間で香気成分が卵中に移行することが確認された。この場合、常圧で４時間以上、卵に香気成分を接触させると香気成分の卵中への移行が高まり、卵黄部においても強い香気が感じられた。
As is clear from Table 2, it was confirmed that the aromatic component migrated into the egg in a short time after performing the step of decompressing the egg in advance. In this case, when the aroma component was brought into contact with the egg at normal pressure for 4 hours or more, the migration of the aroma component into the egg increased, and a strong aroma was felt even in the yolk.
試験例１３及び１４
真空デシケーターに、供試卵を１０個入れて密閉し、減圧下（２．７ｋＰａ）で１時間～３時間保持した。
一方、別のデシケーターにレモングラスオイルを５ｇ入れて密閉し、常圧で１時間保持して飽和雰囲気とした後、これを供試卵を入れた真空デシケーターに一気に挿入し、密閉後、常圧で卵に香気成分を７時間接触させた。温度は２５℃前後とした。条件を表３に示す。 Test Examples 13 and 14
Ten test eggs were placed in a vacuum desiccator, sealed, and kept under reduced pressure (2.7 kPa) for 1 to 3 hours.
On the other hand, 5 g of lemongrass oil was put in another desiccator and sealed, kept at normal pressure for 1 hour to make a saturated atmosphere, then inserted into a vacuum desiccator containing the test egg at once, sealed, and normal pressure The aroma component was brought into contact with the egg for 7 hours. The temperature was around 25 ° C. The conditions are shown in Table 3.
真空デシケーターに、供試卵を１０個入れて密閉し、減圧下（２．７ｋＰａ）で１時間～３時間保持した。
一方、別のデシケーターにレモングラスオイルを５ｇ入れて密閉し、常圧で１時間保持して飽和雰囲気とした後、これを供試卵を入れた真空デシケーターに一気に挿入し、密閉後、常圧で卵に香気成分を７時間接触させた。温度は２５℃前後とした。条件を表３に示す。 Test Examples 13 and 14
Ten test eggs were placed in a vacuum desiccator, sealed, and kept under reduced pressure (2.7 kPa) for 1 to 3 hours.
On the other hand, 5 g of lemongrass oil was put in another desiccator and sealed, kept at normal pressure for 1 hour to make a saturated atmosphere, then inserted into a vacuum desiccator containing the test egg at once, sealed, and normal pressure The aroma component was brought into contact with the egg for 7 hours. The temperature was around 25 ° C. The conditions are shown in Table 3.
上記で得られた生卵をそれぞれ割り、卵黄と卵白に分けた後、上記［官能評価（１）］と同様に卵白及び卵黄の香気の強度を評価した。結果を表３に示す。
The raw eggs obtained above were divided into egg yolks and egg whites, and then the intensity of egg white and egg yolk aroma was evaluated in the same manner as in the above [Sensory Evaluation (1)]. The results are shown in Table 3.
表３より明らかなように、予め卵を減圧処理する工程を行うことで、その後、レモングラスの香気成分が卵中に移行することが確認された。
As is clear from Table 3, it was confirmed that the aroma component of lemongrass was transferred into the egg after the step of decompressing the egg in advance.
試験例１５～２２
真空デシケーターに、表４に示す食品香料（ジンジャーオイル、スパイスミックス）を５ｇずつ入れて密閉し、常圧で１時間保持して飽和雰囲気とした。
これに、供試卵を１０個ずつ入れて密閉し、常圧で卵に香気成分を３０分又は６０分接触させた。次いで、減圧（２．７ｋＰａ）した後、卵に香気成分を３０分又は６０分接触させた。試験例１５、１６、１９及び２０では、更に常圧下での接触と減圧下での接触を繰り返し行った。温度は２５℃前後とした。条件を表４に示す。 Test Examples 15-22
In a vacuum desiccator, 5 g of food flavors (ginger oil, spice mix) shown in Table 4 were put and sealed, and kept at normal pressure for 1 hour to obtain a saturated atmosphere.
Ten test eggs were put into this and sealed, and the aroma component was brought into contact with the egg at normal pressure for 30 minutes or 60 minutes. Then, after reducing the pressure (2.7 kPa), the aroma component was brought into contact with the egg for 30 minutes or 60 minutes. In Test Examples 15, 16, 19 and 20, contact under normal pressure and contact under reduced pressure were further repeated. The temperature was around 25 ° C. Table 4 shows the conditions.
真空デシケーターに、表４に示す食品香料（ジンジャーオイル、スパイスミックス）を５ｇずつ入れて密閉し、常圧で１時間保持して飽和雰囲気とした。
これに、供試卵を１０個ずつ入れて密閉し、常圧で卵に香気成分を３０分又は６０分接触させた。次いで、減圧（２．７ｋＰａ）した後、卵に香気成分を３０分又は６０分接触させた。試験例１５、１６、１９及び２０では、更に常圧下での接触と減圧下での接触を繰り返し行った。温度は２５℃前後とした。条件を表４に示す。 Test Examples 15-22
In a vacuum desiccator, 5 g of food flavors (ginger oil, spice mix) shown in Table 4 were put and sealed, and kept at normal pressure for 1 hour to obtain a saturated atmosphere.
Ten test eggs were put into this and sealed, and the aroma component was brought into contact with the egg at normal pressure for 30 minutes or 60 minutes. Then, after reducing the pressure (2.7 kPa), the aroma component was brought into contact with the egg for 30 minutes or 60 minutes. In Test Examples 15, 16, 19 and 20, contact under normal pressure and contact under reduced pressure were further repeated. The temperature was around 25 ° C. Table 4 shows the conditions.
上記で得られた生卵をそれぞれ割り、卵黄と卵白に分けた後、上記［官能評価（１）］と同様に卵白及び卵黄の香気の強度を評価した。結果を表４に示す。
The raw eggs obtained above were divided into egg yolks and egg whites, and then the intensity of egg white and egg yolk aroma was evaluated in the same manner as in the above [Sensory Evaluation (1)]. The results are shown in Table 4.
表４より明らかなように、常圧下での接触と減圧下での接触を組み合わせて行うことで、常圧下での接触だけ行った場合と比較して香気成分の移行時間を短縮できることが確認された。常圧下での接触と減圧下での接触を２回繰り返し行うことで、香気成分の特に卵黄部への移行が高まる傾向が見られたが、常圧下での接触と減圧下での接触を１回だけ行っても、卵黄部においても香気が感じられた。
As is clear from Table 4, it was confirmed that by performing the contact under normal pressure and the contact under reduced pressure, the transition time of the aroma component can be shortened as compared with the case where only the contact under normal pressure is performed. It was. By repeating the contact under normal pressure and the contact under reduced pressure twice, there was a tendency to increase the transfer of aroma components, particularly to the yolk, but the contact under normal pressure and the contact under reduced pressure were 1 Aroma was felt even in the yolk region even after going only once.
試験例２３～４０
表５に示す食品香料（スパイスミックス、ジンジャーオイル、レモングラスオイル、レモンオイル、ストロベリーフレーバー）を用いた以外は試験例１５と同様にして香気成分の飽和雰囲気とした真空デシケーターに、供試卵を１０個ずつ入れて密閉し、常圧で卵に香気成分を３０分又は６０分接触させた。次いで、減圧（２．７ｋＰａ）した後、卵に香気成分を３０分又は６０分接触させた。試験例２４、２６、２８、３０、３２、３４、３６及び３８では、更に常圧下での接触と減圧下での接触を繰り返し行った。温度は２５℃前後とした。条件を表５に示す。 Test Examples 23 to 40
The test egg was placed in a vacuum desiccator with a saturated atmosphere of aroma components in the same manner as in Test Example 15 except that the food flavors shown in Table 5 (spice mix, ginger oil, lemongrass oil, lemon oil, strawberry flavor) were used. Ten pieces of each were sealed and the aroma component was brought into contact with the egg at normal pressure for 30 minutes or 60 minutes. Then, after reducing the pressure (2.7 kPa), the aroma component was brought into contact with the egg for 30 minutes or 60 minutes. In Test Examples 24, 26, 28, 30, 32, 34, 36 and 38, contact under normal pressure and contact under reduced pressure were further repeated. The temperature was around 25 ° C. The conditions are shown in Table 5.
表５に示す食品香料（スパイスミックス、ジンジャーオイル、レモングラスオイル、レモンオイル、ストロベリーフレーバー）を用いた以外は試験例１５と同様にして香気成分の飽和雰囲気とした真空デシケーターに、供試卵を１０個ずつ入れて密閉し、常圧で卵に香気成分を３０分又は６０分接触させた。次いで、減圧（２．７ｋＰａ）した後、卵に香気成分を３０分又は６０分接触させた。試験例２４、２６、２８、３０、３２、３４、３６及び３８では、更に常圧下での接触と減圧下での接触を繰り返し行った。温度は２５℃前後とした。条件を表５に示す。 Test Examples 23 to 40
The test egg was placed in a vacuum desiccator with a saturated atmosphere of aroma components in the same manner as in Test Example 15 except that the food flavors shown in Table 5 (spice mix, ginger oil, lemongrass oil, lemon oil, strawberry flavor) were used. Ten pieces of each were sealed and the aroma component was brought into contact with the egg at normal pressure for 30 minutes or 60 minutes. Then, after reducing the pressure (2.7 kPa), the aroma component was brought into contact with the egg for 30 minutes or 60 minutes. In Test Examples 24, 26, 28, 30, 32, 34, 36 and 38, contact under normal pressure and contact under reduced pressure were further repeated. The temperature was around 25 ° C. The conditions are shown in Table 5.
［官能評価（２）］
上記で得られた生卵を割り、卵黄と卵白に分けた後、専門パネル７名でそれぞれをスプーンですくい、口に含んで、卵白及び卵黄の香気の強度を１（弱い）～４（強い）の４段階で評価した。評点は、協議により決定した。結果を表５に示す。 [Sensory evaluation (2)]
After splitting the raw egg obtained above and dividing it into egg yolk and egg white, scoop each with a specialist panel with a spoon and include it in the mouth. The intensity of the aroma of egg white and egg yolk is 1 (weak) to 4 (strong) ). The score was determined by consultation. The results are shown in Table 5.
上記で得られた生卵を割り、卵黄と卵白に分けた後、専門パネル７名でそれぞれをスプーンですくい、口に含んで、卵白及び卵黄の香気の強度を１（弱い）～４（強い）の４段階で評価した。評点は、協議により決定した。結果を表５に示す。 [Sensory evaluation (2)]
After splitting the raw egg obtained above and dividing it into egg yolk and egg white, scoop each with a specialist panel with a spoon and include it in the mouth. The intensity of the aroma of egg white and egg yolk is 1 (weak) to 4 (strong) ). The score was determined by consultation. The results are shown in Table 5.
表５より明らかなように、常圧下での接触と減圧下での接触を組み合わせて行うことで、常圧下での接触だけ行った場合と比較して香気成分の移行時間を短縮できることが確認された。常圧下での接触と減圧下での接触を２回繰り返し行うことで、香気成分の特に卵黄部への移行が高まる傾向が見られたが、常圧下での接触と減圧下での接触を１回だけ行っても、卵黄部においても香気が感じられた。試験例２３～２６のスパイスミックスについては、ガーリックの辛味や呈味、コク味が感じられ、この傾向は卵白の方が強かった。
また、試験例２７～３０のジンジャーオイルについては、香気だけでなく、ジンジャーの辛味が感じられた。 As is clear from Table 5, it was confirmed that the transition time of the aroma component can be shortened by combining contact under normal pressure and contact under reduced pressure as compared with the case where only contact under normal pressure is performed. It was. By repeating the contact under normal pressure and the contact under reduced pressure twice, there was a tendency to increase the transfer of aroma components, particularly to the yolk, but the contact under normal pressure and the contact under reduced pressure were 1 Aroma was felt even in the yolk region even after going only once. In the spice mixes of Test Examples 23 to 26, the garlic had a pungent taste, taste, and richness, and this tendency was stronger for egg whites.
In addition, regarding the ginger oils of Test Examples 27 to 30, not only the aroma but also the pungent taste of ginger was felt.
また、試験例２７～３０のジンジャーオイルについては、香気だけでなく、ジンジャーの辛味が感じられた。 As is clear from Table 5, it was confirmed that the transition time of the aroma component can be shortened by combining contact under normal pressure and contact under reduced pressure as compared with the case where only contact under normal pressure is performed. It was. By repeating the contact under normal pressure and the contact under reduced pressure twice, there was a tendency to increase the transfer of aroma components, particularly to the yolk, but the contact under normal pressure and the contact under reduced pressure were 1 Aroma was felt even in the yolk region even after going only once. In the spice mixes of Test Examples 23 to 26, the garlic had a pungent taste, taste, and richness, and this tendency was stronger for egg whites.
In addition, regarding the ginger oils of Test Examples 27 to 30, not only the aroma but also the pungent taste of ginger was felt.
試験例４１～４８
オイルレスコンプレッサー（容量１８Ｌ、スプレーイングシステムジャパン(株)製、ＭＦ-３用スプレーカートユニット ＳＣＵ－ＭＦ３－ＢＬ）にジンジャーオイルを２０ｇ入れて密閉し、常圧で１時間保持して飽和雰囲気とした。
これに、供試卵を１０個ずつ入れて密閉し、表６に示す条件で、常圧又は加圧下（０．３ＭＰａ）で卵に香気成分を３０分又は６０分接触させた。温度は２５℃前後とした。 Test Examples 41 to 48
20 g of ginger oil is put in an oilless compressor (capacity 18L, made by Spraying System Japan Co., Ltd., spray cart unit SCU-MF3-BL for MF-3), sealed, and kept at normal pressure for 1 hour to obtain a saturated atmosphere. did.
Ten test eggs were put therein and sealed, and under the conditions shown in Table 6, the aroma component was brought into contact with the eggs for 30 minutes or 60 minutes under normal pressure or under pressure (0.3 MPa). The temperature was around 25 ° C.
オイルレスコンプレッサー（容量１８Ｌ、スプレーイングシステムジャパン(株)製、ＭＦ-３用スプレーカートユニット ＳＣＵ－ＭＦ３－ＢＬ）にジンジャーオイルを２０ｇ入れて密閉し、常圧で１時間保持して飽和雰囲気とした。
これに、供試卵を１０個ずつ入れて密閉し、表６に示す条件で、常圧又は加圧下（０．３ＭＰａ）で卵に香気成分を３０分又は６０分接触させた。温度は２５℃前後とした。 Test Examples 41 to 48
20 g of ginger oil is put in an oilless compressor (capacity 18L, made by Spraying System Japan Co., Ltd., spray cart unit SCU-MF3-BL for MF-3), sealed, and kept at normal pressure for 1 hour to obtain a saturated atmosphere. did.
Ten test eggs were put therein and sealed, and under the conditions shown in Table 6, the aroma component was brought into contact with the eggs for 30 minutes or 60 minutes under normal pressure or under pressure (0.3 MPa). The temperature was around 25 ° C.
上記で得られた生卵を割り、卵黄と卵白に分けた後、上記［官能評価（１）］と同様に卵白及び卵黄の香気の強度を評価した。結果を表６に示す。
The raw eggs obtained above were divided and divided into egg yolks and egg whites, and the intensity of egg white and egg yolk aroma was evaluated in the same manner as in [Sensory Evaluation (1)]. The results are shown in Table 6.
表６より明らかなように、卵に香気成分を加圧下で接触させることで、香気成分が卵中に移行することが確認された。特に常圧下での接触と加圧下での接触を組み合わせて行うことで、加圧下での接触だけ行った場合と比較して、香気成分の卵中への移行が高まる傾向が見られた。
As is clear from Table 6, it was confirmed that the aromatic component migrated into the egg by bringing the aromatic component into contact with the egg under pressure. In particular, by performing a combination of contact under normal pressure and contact under pressure, there was a tendency for the transfer of aroma components into the eggs to be increased as compared with the case where only contact under pressure was performed.
試験例４９～５７
真空デシケーターに、表７に示す食品香料（レモングラスオイル、レモンオイル、ジンジャーオイル）を５ｇ入れて密閉し、常圧で１時間保持して飽和雰囲気とした。
これに、供試卵を１５～１６個ずつ入れて密閉し、常圧で卵に香気成分を６０分接触させた。次いで、減圧（１．３ｋＰａ、２．７ｋＰａ、６．７ｋＰａ）した後、卵に香気成分を６０分間接触させた。次いで、常圧に戻し、密閉したまま１５分間保持した。温度は２５℃前後とした。条件を表７に示す。 Test Examples 49-57
In a vacuum desiccator, 5 g of food flavors (lemongrass oil, lemon oil, ginger oil) shown in Table 7 were put and sealed, and kept at normal pressure for 1 hour to obtain a saturated atmosphere.
To this, 15 to 16 test eggs were put and sealed, and the aroma component was brought into contact with the eggs for 60 minutes at normal pressure. Next, after reducing the pressure (1.3 kPa, 2.7 kPa, 6.7 kPa), the egg was brought into contact with the aroma component for 60 minutes. Next, the pressure was returned to normal pressure and kept for 15 minutes while being sealed. The temperature was around 25 ° C. The conditions are shown in Table 7.
真空デシケーターに、表７に示す食品香料（レモングラスオイル、レモンオイル、ジンジャーオイル）を５ｇ入れて密閉し、常圧で１時間保持して飽和雰囲気とした。
これに、供試卵を１５～１６個ずつ入れて密閉し、常圧で卵に香気成分を６０分接触させた。次いで、減圧（１．３ｋＰａ、２．７ｋＰａ、６．７ｋＰａ）した後、卵に香気成分を６０分間接触させた。次いで、常圧に戻し、密閉したまま１５分間保持した。温度は２５℃前後とした。条件を表７に示す。 Test Examples 49-57
In a vacuum desiccator, 5 g of food flavors (lemongrass oil, lemon oil, ginger oil) shown in Table 7 were put and sealed, and kept at normal pressure for 1 hour to obtain a saturated atmosphere.
To this, 15 to 16 test eggs were put and sealed, and the aroma component was brought into contact with the eggs for 60 minutes at normal pressure. Next, after reducing the pressure (1.3 kPa, 2.7 kPa, 6.7 kPa), the egg was brought into contact with the aroma component for 60 minutes. Next, the pressure was returned to normal pressure and kept for 15 minutes while being sealed. The temperature was around 25 ° C. The conditions are shown in Table 7.
生卵を真空デシケーターから取り出し、缶に入れて室温で３日、７日、１４日間保存した。
３日、７日、１４日毎に得られた生卵を割り、上記［官能評価（１）］と同様に全卵の香気の強度を評価した。また、卵白の形状変化と卵白のｐＨを測定した。結果を表７及び表８に示す。 The raw eggs were removed from the vacuum desiccator, placed in a can and stored at room temperature for 3, 7, and 14 days.
The raw eggs obtained every 3rd, 7th and 14th days were divided and the aroma intensity of the whole egg was evaluated in the same manner as in the above [Sensory Evaluation (1)]. Moreover, the shape change of egg white and the pH of egg white were measured. The results are shown in Table 7 and Table 8.
３日、７日、１４日毎に得られた生卵を割り、上記［官能評価（１）］と同様に全卵の香気の強度を評価した。また、卵白の形状変化と卵白のｐＨを測定した。結果を表７及び表８に示す。 The raw eggs were removed from the vacuum desiccator, placed in a can and stored at room temperature for 3, 7, and 14 days.
The raw eggs obtained every 3rd, 7th and 14th days were divided and the aroma intensity of the whole egg was evaluated in the same manner as in the above [Sensory Evaluation (1)]. Moreover, the shape change of egg white and the pH of egg white were measured. The results are shown in Table 7 and Table 8.
表７より明らかなように、いずれの圧力下でも香気成分が卵中に移行することが確認されたが、減圧が強い方が香気成分の卵中への移行が高まり、保存後も香気が感じられる傾向が見られた。また、表８より、卵白のｐＨは保存期間が長くなるにつれて上がる傾向が見られた。しかし、減圧の強度・香料の種類によって差は見られなかった。
As is clear from Table 7, it was confirmed that the aroma component migrates into the egg under any pressure, but the stronger the decompression, the more the aroma component migrates into the egg, and the aroma feels after storage. The tendency to be seen was seen. Moreover, from Table 8, the pH of egg white tended to increase as the storage period increased. However, no difference was observed depending on the strength of the reduced pressure and the type of the fragrance.
［鶏卵の分析］
試験例５７で製造した鶏卵（全卵、卵黄）と供試卵（全卵、卵黄）のＨＳ-ＳＰＭＥ-ＧＣ/ＭＳ分析を行った。
２０ｍＬバイアルに、溶き卵にしたサンプル５．０ｇを入れ、６０℃で１０分平衡化させた後、バイアル中の気相をＳＰＭＥファイバー（ＰＤＭＳ/ＤＶＢ）に２０分間香気成分を吸着させた。吸着させた香気成分を下記条件にて、ＧＣ/ＭＳ測定に供した。標品の保持時間とマスフラグメントから化合物を同定し、トータルイオンカレント（ＴＩＣ）クロマトグラムに帰属した。
＜ＧＣ/ＭＳ条件＞
測定機器：７８９０Ａ（ＧＣ）＋５９７５Ｃ（ＭＳ）（アジレントテクノジー社製）
カラム：ＢＣ－ＷＡＸ（２０ｍ×０．１８ｍｍＩ．Ｄ．×０．１８μｍｄｆ，ＧＬ Ｓｃｉｅｎｃｅｓ，Ｉｎｃ．
温度プログラム：４５℃（１分）から２０℃／分で２３０℃まで昇温
注入口温度：２５０℃
ヘッド圧：１６０ｋＰａ
ＭＳ条件：Ｓｃａｎ、ＥＩ、７０ｅＶ
スプリット：ＬＥＳＳ
キャリアガス：ヘリウム
イオンソース温度：２００℃ [Analysis of eggs]
The HS-SPME-GC / MS analysis of the chicken egg (whole egg, yolk) and the test egg (whole egg, yolk) produced in Test Example 57 was performed.
In a 20 mL vial, 5.0 g of a sample made into a beaten egg was placed and allowed to equilibrate at 60 ° C. for 10 minutes, and then the gas phase in the vial was adsorbed to SPME fibers (PDMS / DVB) for 20 minutes. The adsorbed aromatic component was subjected to GC / MS measurement under the following conditions. The compound was identified from the retention time of the sample and the mass fragment, and assigned to the total ion current (TIC) chromatogram.
<GC / MS conditions>
Measuring instrument: 7890A (GC) + 5975C (MS) (manufactured by Agilent Technologies)
Column: BC-WAX (20 m × 0.18 mm ID × 0.18 μmdf, GL Sciences, Inc.
Temperature program: Raise from 45 ° C (1 minute) to 230 ° C at 20 ° C / min. Inlet temperature: 250 ° C
Head pressure: 160 kPa
MS conditions: Scan, EI, 70 eV
Split: LESS
Carrier gas: Helium Ion source temperature: 200 ° C
試験例５７で製造した鶏卵（全卵、卵黄）と供試卵（全卵、卵黄）のＨＳ-ＳＰＭＥ-ＧＣ/ＭＳ分析を行った。
２０ｍＬバイアルに、溶き卵にしたサンプル５．０ｇを入れ、６０℃で１０分平衡化させた後、バイアル中の気相をＳＰＭＥファイバー（ＰＤＭＳ/ＤＶＢ）に２０分間香気成分を吸着させた。吸着させた香気成分を下記条件にて、ＧＣ/ＭＳ測定に供した。標品の保持時間とマスフラグメントから化合物を同定し、トータルイオンカレント（ＴＩＣ）クロマトグラムに帰属した。
＜ＧＣ/ＭＳ条件＞
測定機器：７８９０Ａ（ＧＣ）＋５９７５Ｃ（ＭＳ）（アジレントテクノジー社製）
カラム：ＢＣ－ＷＡＸ（２０ｍ×０．１８ｍｍＩ．Ｄ．×０．１８μｍｄｆ，ＧＬ Ｓｃｉｅｎｃｅｓ，Ｉｎｃ．
温度プログラム：４５℃（１分）から２０℃／分で２３０℃まで昇温
注入口温度：２５０℃
ヘッド圧：１６０ｋＰａ
ＭＳ条件：Ｓｃａｎ、ＥＩ、７０ｅＶ
スプリット：ＬＥＳＳ
キャリアガス：ヘリウム
イオンソース温度：２００℃ [Analysis of eggs]
The HS-SPME-GC / MS analysis of the chicken egg (whole egg, yolk) and the test egg (whole egg, yolk) produced in Test Example 57 was performed.
In a 20 mL vial, 5.0 g of a sample made into a beaten egg was placed and allowed to equilibrate at 60 ° C. for 10 minutes, and then the gas phase in the vial was adsorbed to SPME fibers (PDMS / DVB) for 20 minutes. The adsorbed aromatic component was subjected to GC / MS measurement under the following conditions. The compound was identified from the retention time of the sample and the mass fragment, and assigned to the total ion current (TIC) chromatogram.
<GC / MS conditions>
Measuring instrument: 7890A (GC) + 5975C (MS) (manufactured by Agilent Technologies)
Column: BC-WAX (20 m × 0.18 mm ID × 0.18 μmdf, GL Sciences, Inc.
Temperature program: Raise from 45 ° C (1 minute) to 230 ° C at 20 ° C / min. Inlet temperature: 250 ° C
Head pressure: 160 kPa
MS conditions: Scan, EI, 70 eV
Split: LESS
Carrier gas: Helium Ion source temperature: 200 ° C
ジンジャーオイルのＨＳ-ＧＣ/ＭＳ分析を行った。
２０ｍＬバイアルに、ジンジャーオイル１μＬを入れ、８０℃で３０分平衡化させた後、バイアル中の気相を下記条件にて、ＧＣ/ＭＳ測定に供した。標品の保持時間とマスフラグメントから化合物を同定し、トータルイオンカレント（ＴＩＣ）クロマトグラムに帰属した。
＜ＧＣ/ＭＳ条件＞
測定機器：６８９０Ｎ（ＧＣ）＋５９７５Ｂ（ＭＳ）（アジレントテクノジー社製）
カラム：ｉｎｅｒｔＣａｐ ｐｕｒｅ－ＷＡＸ（６０ｍ×０．２５ｍｍｌ．Ｄ．×０．２５μｍｄｆ，ＧＬ Ｓｃｉｅｎｃｅｓ，Ｉｎｃ．
温度プログラム：４０℃（０分）から１５℃／分で２５０℃まで昇温
注入口温度：２５０℃
ヘッド圧：１３０ｋＰａ
ＭＳ条件：Ｓｃａｎ、ＥＩ、７０ｅＶ
スプリット：３０：１
キャリアガス：ヘリウム
イオンソース温度：２００℃ HS-GC / MS analysis of ginger oil was performed.
After putting 1 μL of ginger oil in a 20 mL vial and equilibrating at 80 ° C. for 30 minutes, the gas phase in the vial was subjected to GC / MS measurement under the following conditions. The compound was identified from the retention time of the sample and the mass fragment, and assigned to the total ion current (TIC) chromatogram.
<GC / MS conditions>
Measuring instrument: 6890N (GC) + 5975B (MS) (manufactured by Agilent Technologies)
Column: insertCap pure-WAX (60 m × 0.25 mm. D. × 0.25 μmdf, GL Sciences, Inc.
Temperature program: Temperature rise from 40 ° C (0 min) to 250 ° C at 15 ° C / min. Inlet temperature: 250 ° C
Head pressure: 130 kPa
MS conditions: Scan, EI, 70 eV
Split: 30: 1
Carrier gas: Helium Ion source temperature: 200 ° C
２０ｍＬバイアルに、ジンジャーオイル１μＬを入れ、８０℃で３０分平衡化させた後、バイアル中の気相を下記条件にて、ＧＣ/ＭＳ測定に供した。標品の保持時間とマスフラグメントから化合物を同定し、トータルイオンカレント（ＴＩＣ）クロマトグラムに帰属した。
＜ＧＣ/ＭＳ条件＞
測定機器：６８９０Ｎ（ＧＣ）＋５９７５Ｂ（ＭＳ）（アジレントテクノジー社製）
カラム：ｉｎｅｒｔＣａｐ ｐｕｒｅ－ＷＡＸ（６０ｍ×０．２５ｍｍｌ．Ｄ．×０．２５μｍｄｆ，ＧＬ Ｓｃｉｅｎｃｅｓ，Ｉｎｃ．
温度プログラム：４０℃（０分）から１５℃／分で２５０℃まで昇温
注入口温度：２５０℃
ヘッド圧：１３０ｋＰａ
ＭＳ条件：Ｓｃａｎ、ＥＩ、７０ｅＶ
スプリット：３０：１
キャリアガス：ヘリウム
イオンソース温度：２００℃ HS-GC / MS analysis of ginger oil was performed.
After putting 1 μL of ginger oil in a 20 mL vial and equilibrating at 80 ° C. for 30 minutes, the gas phase in the vial was subjected to GC / MS measurement under the following conditions. The compound was identified from the retention time of the sample and the mass fragment, and assigned to the total ion current (TIC) chromatogram.
<GC / MS conditions>
Measuring instrument: 6890N (GC) + 5975B (MS) (manufactured by Agilent Technologies)
Column: insertCap pure-WAX (60 m × 0.25 mm. D. × 0.25 μmdf, GL Sciences, Inc.
Temperature program: Temperature rise from 40 ° C (0 min) to 250 ° C at 15 ° C / min. Inlet temperature: 250 ° C
Head pressure: 130 kPa
MS conditions: Scan, EI, 70 eV
Split: 30: 1
Carrier gas: Helium Ion source temperature: 200 ° C
図１に、試験例５７で得た鶏卵（全卵）のＨＳ-ＳＰＭＥ-ＧＣ/ＭＳ ＴＩＣクロマトグラムとジンジャーオイルのＨＳ-ＧＣ/ＭＳ ＴＩＣクロマトグラムを示す。
図２に、試験例５７で得た鶏卵（全卵）のＨＳ-ＳＰＭＥ-ＧＣ/ＭＳ ＴＩＣクロマトグラムと供試卵（全卵）のＨＳ-ＳＰＭＥ-ＧＣ/ＭＳ ＴＩＣクロマトグラムを示す。
図３に、試験例５７で得た鶏卵（卵黄）のＨＳ-ＳＰＭＥ-ＧＣ/ＭＳ ＴＩＣクロマトグラムと供試卵（卵黄）のＨＳ-ＳＰＭＥ-ＧＣ/ＭＳ ＴＩＣクロマトグラムを示す。 FIG. 1 shows the HS-SPME-GC / MS TIC chromatogram of the chicken egg (whole egg) obtained in Test Example 57 and the HS-GC / MS TIC chromatogram of ginger oil.
FIG. 2 shows the HS-SPME-GC / MS TIC chromatogram of the chicken egg (whole egg) obtained in Test Example 57 and the HS-SPME-GC / MS TIC chromatogram of the test egg (whole egg).
FIG. 3 shows the HS-SPME-GC / MS TIC chromatogram of the chicken egg (egg yolk) obtained in Test Example 57 and the HS-SPME-GC / MS TIC chromatogram of the test egg (egg yolk).
図２に、試験例５７で得た鶏卵（全卵）のＨＳ-ＳＰＭＥ-ＧＣ/ＭＳ ＴＩＣクロマトグラムと供試卵（全卵）のＨＳ-ＳＰＭＥ-ＧＣ/ＭＳ ＴＩＣクロマトグラムを示す。
図３に、試験例５７で得た鶏卵（卵黄）のＨＳ-ＳＰＭＥ-ＧＣ/ＭＳ ＴＩＣクロマトグラムと供試卵（卵黄）のＨＳ-ＳＰＭＥ-ＧＣ/ＭＳ ＴＩＣクロマトグラムを示す。 FIG. 1 shows the HS-SPME-GC / MS TIC chromatogram of the chicken egg (whole egg) obtained in Test Example 57 and the HS-GC / MS TIC chromatogram of ginger oil.
FIG. 2 shows the HS-SPME-GC / MS TIC chromatogram of the chicken egg (whole egg) obtained in Test Example 57 and the HS-SPME-GC / MS TIC chromatogram of the test egg (whole egg).
FIG. 3 shows the HS-SPME-GC / MS TIC chromatogram of the chicken egg (egg yolk) obtained in Test Example 57 and the HS-SPME-GC / MS TIC chromatogram of the test egg (egg yolk).
図１～３から明らかなように、試験例５７で得た鶏卵の全卵及び卵黄にジンジャーオイルの香気成分のピークが認められ、香気成分が可食部である卵白部と卵黄部に移行していることが確認された。
As is apparent from FIGS. 1 to 3, the peak of the aroma component of ginger oil was observed in the whole egg and egg yolk obtained in Test Example 57, and the aroma component moved to the egg white portion and egg yolk portion, which are edible portions. It was confirmed that
［調理試験］
試験例５０（レモングラスオイル）、試験例５３（レモンオイル）及び試験例５６（ジンジャーオイル）で得た鶏卵を用いて、次の調理試験を行った。
＜半熟卵＞
鶏卵を水から茹で、沸騰後弱火で５分間茹でて半熟卵を得た。 [Cooking test]
Using the chicken eggs obtained in Test Example 50 (Lemongrass Oil), Test Example 53 (Lemon Oil), and Test Example 56 (Ginger Oil), the following cooking test was conducted.
<Boiled egg>
Chicken eggs were boiled from water, boiled on low heat for 5 minutes after boiling, and a half-ripe egg was obtained.
試験例５０（レモングラスオイル）、試験例５３（レモンオイル）及び試験例５６（ジンジャーオイル）で得た鶏卵を用いて、次の調理試験を行った。
＜半熟卵＞
鶏卵を水から茹で、沸騰後弱火で５分間茹でて半熟卵を得た。 [Cooking test]
Using the chicken eggs obtained in Test Example 50 (Lemongrass Oil), Test Example 53 (Lemon Oil), and Test Example 56 (Ginger Oil), the following cooking test was conducted.
<Boiled egg>
Chicken eggs were boiled from water, boiled on low heat for 5 minutes after boiling, and a half-ripe egg was obtained.
＜目玉焼き＞
フライパンを十分に温めた後、サラダ油を小さじ１入れ、鶏卵を割り入れて黄身を半熟状に焼き上げて目玉焼きを得た。 <Fried egg>
After fully heating the frying pan, 1 teaspoon of salad oil was added, chicken eggs were chopped, and the yolks were baked half-ripe to obtain a fried egg.
フライパンを十分に温めた後、サラダ油を小さじ１入れ、鶏卵を割り入れて黄身を半熟状に焼き上げて目玉焼きを得た。 <Fried egg>
After fully heating the frying pan, 1 teaspoon of salad oil was added, chicken eggs were chopped, and the yolks were baked half-ripe to obtain a fried egg.
＜プリン＞
鶏卵１個に砂糖３０ｇと温めた牛乳２００ｃｃを混ぜ、１５０℃のオーブンで３０分間湯煎焼きにしてプリンを得た。 <Pudding>
One chicken egg was mixed with 30 g of sugar and 200 cc of warm milk and baked in a 150 ° C. oven for 30 minutes to obtain a pudding.
鶏卵１個に砂糖３０ｇと温めた牛乳２００ｃｃを混ぜ、１５０℃のオーブンで３０分間湯煎焼きにしてプリンを得た。 <Pudding>
One chicken egg was mixed with 30 g of sugar and 200 cc of warm milk and baked in a 150 ° C. oven for 30 minutes to obtain a pudding.
＜卵焼き＞
鶏卵１個にだし大さじ１／２、砂糖小さじ１、塩０．２５ｇ、醤油０．５ｃｃを混ぜ、サラダ油小さじ１を入れたフライパンで焼き上げて卵焼きを得た。 <Fried egg>
One chicken egg was mixed with 1/2 tablespoon, 1 teaspoon sugar, 0.25 g salt, 0.5 cc soy sauce, and baked in a frying pan containing 1 teaspoon of salad oil to obtain a fried egg.
鶏卵１個にだし大さじ１／２、砂糖小さじ１、塩０．２５ｇ、醤油０．５ｃｃを混ぜ、サラダ油小さじ１を入れたフライパンで焼き上げて卵焼きを得た。 <Fried egg>
One chicken egg was mixed with 1/2 tablespoon, 1 teaspoon sugar, 0.25 g salt, 0.5 cc soy sauce, and baked in a frying pan containing 1 teaspoon of salad oil to obtain a fried egg.
調理法にかかわらず、いずれの料理も香料の香気が感じられた。レモンオイル及びレモングラスオイルの香気が付与した卵は、卵臭さも消えていて好ましかった。
Regardless of the cooking method, the smell of fragrance was felt in all dishes. Eggs given the aroma of lemon oil and lemongrass oil were preferred because their egg odor disappeared.
Claims (9)
- 香気成分を含む密閉雰囲気下で、家禽卵に香気成分を接触させる工程を含む、香気が付与された家禽卵の製造方法。 The manufacturing method of the poultry egg to which the fragrance was provided including the process of making an aroma component contact the poultry egg in the airtight atmosphere containing an fragrance component.
- 家禽卵に香気成分を加圧下又は減圧下で接触させる、請求項１記載の香気が付与された家禽卵の製造方法。 The method for producing a poultry egg provided with an aroma according to claim 1, wherein the aroma component is brought into contact with the poultry egg under pressure or under reduced pressure.
- 家禽卵に香気成分を加圧下又は減圧下で接触させる前に及び/又は後に、家禽卵に香気成分を常圧下で接触させる、請求項１記載の香気が付与された家禽卵の製造方法。 The method for producing a poultry egg imparted with an aroma according to claim 1, wherein the aroma component is brought into contact with the poultry egg under normal pressure before and / or after the poultry egg is brought into contact with the poultry egg under pressure or reduced pressure.
- 家禽卵と香気成分の加圧下又は減圧下での接触時間が１０分～２時間であり、且つ家禽卵と香気成分の常圧下での接触時間が１０分～４時間である、請求項３記載の香気が付与された家禽卵の製造方法。 The contact time of the poultry egg and the aroma component under pressure or reduced pressure is 10 minutes to 2 hours, and the contact time of the poultry egg and the aroma component under normal pressure is 10 minutes to 4 hours. A method for producing poultry eggs with an aroma.
- 更に、家禽卵に香気成分を接触させる工程の前に、家禽卵を減圧処理する工程を含む、請求項１～４のいずれか１項記載の香気が付与された家禽卵の製造方法。 The method for producing a poultry egg to which an aroma has been imparted according to any one of claims 1 to 4, further comprising a step of subjecting the poultry egg to a reduced pressure treatment before the step of bringing the aroma component into contact with the poultry egg.
- 家禽卵を減圧処理する工程の時間が１０分～４時間である、請求項５記載の香気が付与された家禽卵の製造方法。 6. The method for producing a scented poultry egg according to claim 5, wherein the time for the step of decompressing the poultry egg is 10 minutes to 4 hours.
- 家禽卵が鶏卵である、請求項１～６のいずれか１項記載の香気が付与された家禽卵の製造方法。 The method for producing a poultry egg provided with an aroma according to any one of claims 1 to 6, wherein the poultry egg is a chicken egg.
- 請求項１～７のいずれか１項記載の製造方法により得られる家禽卵。 A poultry egg obtained by the production method according to any one of claims 1 to 7.
- 香気成分を含む密閉雰囲気下で、家禽卵に香気成分を接触させる工程を含む、家禽卵に香気を付与する方法。 A method for imparting a fragrance to a poultry egg, including a step of bringing the aroma component into contact with a poultry egg in a sealed atmosphere containing the fragrance component.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014-137660 | 2014-07-03 | ||
| JP2014137660A JP2016013108A (en) | 2014-07-03 | 2014-07-03 | Method of producing poultry egg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2016002877A1 true WO2016002877A1 (en) | 2016-01-07 |
Family
ID=55019404
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2015/069120 WO2016002877A1 (en) | 2014-07-03 | 2015-07-02 | Method for producing poultry eggs |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP2016013108A (en) |
| WO (1) | WO2016002877A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3675626A4 (en) * | 2017-08-31 | 2021-08-25 | Logical Brands, Inc. | Animal toys with incorporated flavor compositions |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59169470A (en) * | 1983-03-16 | 1984-09-25 | Taiyo Fishery Co Ltd | Production of colored and odorized egg |
| JPS6047661A (en) * | 1983-08-23 | 1985-03-15 | Shigeo Matsunaga | Flavored egg and its preparation |
| JPH10313797A (en) * | 1997-05-20 | 1998-12-02 | Nippon Haigou Shiryo Kk | Feed for poultry and production method for poultry egg |
| JP2001238612A (en) * | 2000-02-29 | 2001-09-04 | Puraseramu:Kk | Method for treating food by impregnation |
| JP2002010757A (en) * | 2000-06-29 | 2002-01-15 | Puraseramu:Kk | Vitamin c-containing egg and method for producing the same |
| JP2002095425A (en) * | 2000-09-19 | 2002-04-02 | Nakanokuchimura Shokokai | Aromatic, spicy grass/herb-containing feed for hen |
| JP2005047569A (en) * | 2003-07-30 | 2005-02-24 | Chieko Kagawa | Method and container for packaging raw egg |
| JP2010268726A (en) * | 2009-05-21 | 2010-12-02 | Takamasa Morimoto | Method for producing seasoned and boiled shell egg |
| EP2614728A1 (en) * | 2012-01-13 | 2013-07-17 | Sanitest S.L. | Flavored eggs |
| JP2015023862A (en) * | 2013-06-21 | 2015-02-05 | 吉恭 山崎 | Manufacturing method of flavored egg and flavored egg |
-
2014
- 2014-07-03 JP JP2014137660A patent/JP2016013108A/en active Pending
-
2015
- 2015-07-02 WO PCT/JP2015/069120 patent/WO2016002877A1/en active Application Filing
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59169470A (en) * | 1983-03-16 | 1984-09-25 | Taiyo Fishery Co Ltd | Production of colored and odorized egg |
| JPS6047661A (en) * | 1983-08-23 | 1985-03-15 | Shigeo Matsunaga | Flavored egg and its preparation |
| JPH10313797A (en) * | 1997-05-20 | 1998-12-02 | Nippon Haigou Shiryo Kk | Feed for poultry and production method for poultry egg |
| JP2001238612A (en) * | 2000-02-29 | 2001-09-04 | Puraseramu:Kk | Method for treating food by impregnation |
| JP2002010757A (en) * | 2000-06-29 | 2002-01-15 | Puraseramu:Kk | Vitamin c-containing egg and method for producing the same |
| JP2002095425A (en) * | 2000-09-19 | 2002-04-02 | Nakanokuchimura Shokokai | Aromatic, spicy grass/herb-containing feed for hen |
| JP2005047569A (en) * | 2003-07-30 | 2005-02-24 | Chieko Kagawa | Method and container for packaging raw egg |
| JP2010268726A (en) * | 2009-05-21 | 2010-12-02 | Takamasa Morimoto | Method for producing seasoned and boiled shell egg |
| EP2614728A1 (en) * | 2012-01-13 | 2013-07-17 | Sanitest S.L. | Flavored eggs |
| JP2015023862A (en) * | 2013-06-21 | 2015-02-05 | 吉恭 山崎 | Manufacturing method of flavored egg and flavored egg |
Non-Patent Citations (1)
| Title |
|---|
| KOBAYASHI GOLD EGG: "Kaoritsuki no Tamago Hanbai, 18-ko Iri de 2100 Yen", NIHON KEIZAI SHIMBUN CHIHO KEIZAIMEN SHIKOKU, 16 November 2013 (2013-11-16), pages 12, [retrieved on 20150911] * |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2016013108A (en) | 2016-01-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4586719B2 (en) | Chinese seasoning | |
| KR101596633B1 (en) | Seasoning sauce for meat with high palatability and functionality and preparation method thereof | |
| CN110312438A (en) | Marinade | |
| JPWO2019230903A1 (en) | Bean odor masking agent derived from legume protein | |
| CN110325046A (en) | High stearic acid marinade | |
| JP6371140B2 (en) | Liquid seasoning for cooking | |
| JP5167230B2 (en) | Method for producing acidic liquid seasoning | |
| JP7139160B2 (en) | Food composition and its manufacturing method | |
| JPWO2016175323A1 (en) | Fragrance composition | |
| WO2016002877A1 (en) | Method for producing poultry eggs | |
| WO2018159516A1 (en) | Heat-treated tomato, tomato-based food or beverage product, and production methods thereof | |
| Isik et al. | Fatty acid composition and sensory properties of tarhanas prepared by processed tomato and paprika waste materials | |
| CN110087494A (en) | Flavour enhancer | |
| KR20180016771A (en) | Manufacturing method of sauce for stir-frying and sauce manufactured by the same | |
| JP6859396B2 (en) | How to make poultry eggs | |
| JP2016168008A (en) | Genus allium vegetable-containing acidic liquid seasoning | |
| JP2022135251A (en) | Method for producing flavor oil | |
| JP2006081461A (en) | Retort food having slight flavor deterioration | |
| RU2300227C2 (en) | Method for production of flavored dressings | |
| JP2008017742A (en) | Noodle utilizing baked chicken stock | |
| JP5635582B2 (en) | Acid liquid seasoning | |
| CN115243565A (en) | Caramel-colored onion seasoning in container and preparation method thereof | |
| JP2017085981A (en) | Method for producing meat sauce | |
| JP5867661B1 (en) | Fragrance composition | |
| CN110799043A (en) | Emulsified liquid seasoning containing ingredients |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 15814797 Country of ref document: EP Kind code of ref document: A1 |
|
| NENP | Non-entry into the national phase |
Ref country code: DE |
|
| 122 | Ep: pct application non-entry in european phase |
Ref document number: 15814797 Country of ref document: EP Kind code of ref document: A1 |