JP3426554B2 - Egg products - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an egg product having a good egg flavor.

[0002]

2. Description of the Related Art Eggs have a high quality protein and have a protein score (protein value) of 100, so that they are called nutritive foods that are almost complete and have a high nutritional value. However, eggs also contain cholesterol, a nutrient that is nutritious to healthy individuals but must be avoided for hyperlipidemic individuals, most of which is present in yolk. Therefore, egg products from which cholesterol in egg yolk has been removed and whole egg mimic products that do not contain yolk have been studied in various places. But,
Many of the free amino acids, which are a factor in the deliciousness of eggs, are present in the yolk, or the egg products from which the yolk was removed for reasons such as cholesterol removal lacked the original flavor of the egg. .

Therefore, the present invention adds not only an egg product consisting of whole eggs but also a soluble egg shell membrane to the egg product,
Egg products with low total egg content, such as steamed egg custard,
Alternatively, an egg product or the like in which the mixing ratio of egg yolk and egg white is changed is provided with a new egg-flavored delicious egg product in which the richness and umami of an egg that cannot be obtained with conventional egg products are added. To do.

[0004]

The present inventors have completed the present invention as a result of intensive studies to achieve the above object. That is, the present invention provides (1) an egg product obtained by adding a soluble eggshell membrane, (2) an egg product according to (1), wherein the average molecular weight of the soluble eggshell membrane is 200 or more and 1000 or less, (3) an egg product. It is to provide an egg product according to (1) or (2), wherein the content of the soluble eggshell membrane relative to the total mass is 0.001% or more and 0.5% or less in terms of dry matter.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. In the present invention, all "%" mean "mass%".

In the present invention, the egg product refers to a food product which is heated and solidified using egg liquid. Such foods include, for example, omelets, thick-boiled eggs, scrambled eggs, steamed egg-steamed eggs, tofu, boiled eggs, and the like. As the egg liquid used in the egg product of the present invention, unadjusted whole eggs in which the egg components are in the same state, or those in which the mixing ratio of egg yolk and egg white is changed, alcohol extraction method or supercritical carbon dioxide extraction method It is also possible to prepare egg components such as those in which lipids and cholesterol are reduced by the above. In particular, an egg product consisting of an egg liquid whose egg yolk content is adjusted to 50% or less compared to unadjusted whole egg, and an egg product using an egg liquid reduced in lipids and cholesterol are essentially eggs. The present invention is effective because it has a reduced flavor. Moreover, since the whole egg mimicry product containing no egg yolk originally has a poor flavor, the present invention is further effective. The egg liquid used for the egg product is an enzyme-treated product, a product modified by pressurization or heating, or a dried product obtained by spray-drying (spray-drying) or freeze-drying (freeze-drying), or It is possible to use a product obtained by reconstitution of the dried product with water.

In the present invention, the soluble eggshell membrane means, as described below, the eggshell membrane in a water-soluble form, such as eggshell membranes collected from eggs, dried eggshell membranes, and eggshell membranes. Powdered products such as acid (eg hydrochloric acid, sulfuric acid, nitric acid, acetic acid etc.), alkali (eg sodium hydroxide, potassium hydroxide etc.), enzyme (eg proteolytic enzyme (papain, pancreatin etc.)) ) Etc. or a combination of two or more kinds of hydrolysis methods to obtain the compound. The average molecular weight is 200 to 1000, more preferably 200 to 50, as shown in the test examples described below.
A soluble eggshell membrane of 0 has no harsh taste and enhances the flavor of eggs, which is desirable. Here, the average molecular weight is obtained by the following method that is generally used. That is, when the total nitrogen content by the semi-micro Kjeldahl method is A%, the amino nitrogen content by the formol titration method is B%, and the number average molecular weight of the constituent amino acids obtained by amino acid analysis is C, the average molecular weight = It is a value calculated based on (A × C) / B. In order to maintain the hydrolysis rate to some extent, for example, when hydrochloric acid which is generally used is used, it is desirable that the hydrochloric acid concentration is 0.5 mol / L or more.

The addition rate of the soluble eggshell membrane to the total mass of the egg product is preferably 0.001% or more, and more preferably 0.01% or more in terms of dry matter. When it is at least 0.001%, a new egg flavor such as the richness and umami of the egg can be obtained, which is desirable. On the other hand, if the addition rate is too large, the effect does not increase in proportion, so 0.5% or less, preferably 0.3% or less is preferable. The addition rate of the soluble egg shell membrane to the total mass of the egg product may be the above-mentioned addition rate regardless of the yolk content, such as whole eggs that are normally used or egg liquid in which the content ratio of egg yolk and egg white is adjusted. This is because the soluble eggshell membrane in the present invention resembles the flavor of eggs themselves, but has a new egg flavor that cannot be obtained by conventional egg products.

Typical methods for producing the egg product of the present invention are described below, but the invention is not limited to these methods.

First, a method for preparing various eggshell membranes used as raw materials will be described. The eggshell membrane containing water can be collected by separating the eggshell membrane from the shell of the egg. For collecting, the membrane attached to the inside of the eggshell is usually separated from the eggshell by using a hand or a machine, but when the eggshell attached / mixed to the eggshell membrane at the time of separation is difficult to remove by a hand or a machine, It is advisable to remove the eggshell (mainly consisting of calcium carbonate) adhered with an acid agent such as hydrochloric acid by rinsing with water. The dried eggshell membrane is obtained by drying the eggshell membrane containing water in the sun or a dryer. The powdered eggshell membrane can be obtained by crushing the dried eggshell membrane with a crusher such as a hammer mill (manufactured by Fuji Paudal Co., Ltd.) or a new speed mill (manufactured by Okada Seiko Co., Ltd.).

Next, various eggshell membranes obtained by the above-mentioned method are subjected to hydrolysis treatment. As a hydrolysis treatment method, for example, in the case of the acid hydrolysis method, 5 to 40 parts of 0.5 to 6 mol / L hydrochloric acid, or 0.25 to 0.25 parts per 1 part of dry matter of the various eggshell membranes described above is used. 7.5 mol / L sulfuric acid is added, for example, under normal pressure, at 50 to 100 ° C. for 30 minutes to 24
Hydrolysis treatment is performed for about a time, neutralization, filtration, and further desalting if necessary to obtain a soluble egg shell membrane aqueous solution. In the case of the alkaline hydrolysis method, 5 to 40 parts of 0.5 to 3 mol / L sodium hydroxide or 30 to 70% by volume of ethanol is contained per 1 part of the above-mentioned various eggshell membranes on a dry matter basis. 0.5 to 3 mol / L of sodium hydroxide is added, for example, under normal pressure, at 40 to 100 ° C. for 30 minutes to 8
Hydrolysis treatment is performed for about a time, neutralization, filtration, and further desalting if necessary to obtain a soluble egg shell membrane aqueous solution. And
In the case of the enzymatic hydrolysis method, 10 to 40 parts of fresh water is added to 1 part of the above-mentioned various kinds of eggshell membranes in terms of dry matter, and a proteolytic enzyme such as papain and pancreatin is added to 0.5 parts of the eggshell membranes in terms of dry matter. It may be added so as to be ˜20%, hydrolyzed at the optimum pH and temperature of the enzyme for about 5 to 40 hours, inactivated the enzyme by heating, and then filtered to obtain a soluble egg shell membrane aqueous solution. Alternatively, when the acid hydrolysis method and the enzyme hydrolysis method are used in combination, 5 to 40 parts of 0.5 to 6 mol / L hydrochloric acid or 0.25 to 0.25 parts per 1 part of dry matter of the various eggshell membranes described above is used. 7.5 mol / L sulfuric acid is added, for example, under normal pressure, it is hydrolyzed at 50 to 100 ° C. for about 30 minutes to 24 hours and then adjusted to the optimum pH of the proteolytic enzyme. 0.1-20 for dry matter of membrane
%, And hydrolyzed at the optimum temperature of the enzyme for about 5 to 40 hours. The enzyme is inactivated by heating and then filtered to obtain a soluble egg shell membrane aqueous solution.

The soluble egg shell membrane aqueous solution obtained by various hydrolysis methods may be formed into a powdery soluble egg shell membrane by a drying method such as freeze drying (freeze drying) or spray drying (spray drying), if desired.

Finally, the soluble eggshell membrane obtained by the above-mentioned method or the like is added to ordinary egg products. As an addition method, for example, in the case of thick-boiled egg or chawanmushi, whole egg, egg liquid with the content of egg white and egg yolk adjusted, or egg white with oil or pigment added, soy sauce, soup stock, sugar, etc. Soluble eggshell membranes are added together with the seasoning and mixed evenly, and ingredients such as chicken breast, shiitake mushrooms, ginkgo and carrots are added.
It can be baked or steamed according to a conventional method. In the case of seasoned boiled eggs, a soluble egg shell membrane may be added to a seasoning solution made of fresh water, soy sauce, stock, etc., and the seasoning solution may be soaked with the shelled boiled eggs to allow the flavor to soak.

In the egg product of the present invention, various food materials other than the above-mentioned food materials can be appropriately selected and blended. For example, thickeners such as xanthan gum, locust bean gum, gellan gum, tamarind seed gum, starch, modified starch, and surfactants such as sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, phospholipid, and lysophospholipid. , Seasonings such as salt, edible oils and fats such as salad oil, rapeseed oil and olive oil.

It is not known in detail whether the egg product obtained in this way has an egg flavor that is not present in conventional egg products, but the soluble eggshell membrane imparts a new egg flavor. Alternatively, it is presumed that the synergistic effect of the soluble eggshell membrane and some component originally contained in the egg enhances the richness and umami of the new egg. The soluble eggshell membrane alone gives a soy sauce flavor.

Next, the present invention will be described in more detail based on examples and test examples. The present invention is not limited to these.

[0017]

[Example] [Example 1] A. Preparation of Soluble Eggshell Membrane Eggs with shells were cleaved to remove the egg liquid, and the resulting eggshells with eggshell membranes were crushed. The crushed product was put in clear water, stirred, and separated from the eggshell, and the floating eggshell membrane was collected.
Next, it was dried with hot air to obtain a dried eggshell membrane. Next, 100 L of a 6 mol / L hydrochloric acid solution was added to 10 kg of this dried eggshell membrane and treated at 90 ° C. for 8 hours. Next, after neutralizing with a 4 mol / L sodium hydroxide aqueous solution, it was filtered, desalted by electrodialysis, and the resulting solution was spray-dried to obtain a powdery soluble eggshell membrane. The average molecular weight of the obtained soluble eggshell membrane was about 280. B. Preparation of thick-boiled egg 500g whole egg, 30g bonito stock, 30g soy sauce, 20g sugar
And 0.5 g of the soluble eggshell membrane obtained by the above method are uniformly mixed to prepare egg juice. Heat the omelet pan, apply oil and pour half of the egg juice on it. When it has been cooked for 8 minutes, roll it over to the other side and shift it to the other side. Oil was applied to the vacant place, the rest of the egg juice was poured into it, and the same procedure was repeated.

[Example 2] 5 kg of dried eggshell membrane of Example 1
100 mol of 2 mol / L sodium hydroxide was added to
It was treated at ℃ for 3 hours. Next, after neutralizing with a 3 mol / L hydrochloric acid solution, it was desalted by electrodialysis and freeze-dried to obtain a powdery soluble egg shell membrane. The average molecular weight of the obtained soluble eggshell membrane was about 850. Using this soluble eggshell membrane, an egg product was obtained by the same method as the method for preparing thick-baked eggs of Example 1.

[Example 3] The eggs with shells were crushed to remove the egg liquid, and the resulting eggshells with the eggshell membrane were crushed. The crushed product was put in clear water, stirred, and separated from the eggshell, and the floating eggshell membrane was collected. Next, it was dehydrated with a centrifugal dehydrator to obtain an infiltrated eggshell membrane with a solid content of 21%. To 20 kg of this infiltrated egg shell membrane, 50 L of a 1 mol / L hydrochloric acid solution was added,
It was treated at ° C for 15 hours. Next, after adjusting the pH to 6.0 with a 4 mol / L sodium hydroxide aqueous solution, 50 g of proteolytic enzyme (Nagase Seikagaku Co., Ltd., trade name “Purified papain for food”) was added and treated at 50 ° C. for 6 hours. . next,
The enzyme-treated solution was heated at 90 ° C for 30 minutes to inactivate the enzyme, decolorized with 2 kg of activated carbon, filtered, and the resulting aqueous solution was desalted by electrodialysis and lyophilized to obtain powdery soluble egg shell. A film was obtained. The average molecular weight of the obtained soluble eggshell membrane was about 460. Using this soluble eggshell membrane, an egg product was obtained by the same method as the method for preparing thick-baked eggs of Example 1.

[Embodiment 4] First, a chicken egg is broken, the yolk is removed, and an egg white liquid is prepared. 50 g of salad oil was added to 1 kg of this egg white liquor and stirred, and a small amount of a carotenoid pigment was added for coloring, and further stirred so as to give a uniform whole egg color, to prepare a pseudo whole egg. 0.2 salt for pseudo-whole egg
%, Pepper (0.03%) and the soluble egg shell membrane obtained by the method of Example 3 (0.1% by dry matter) were added and uniformly dissolved to prepare an omelet stock solution. Put the butter in a frying pan, pour the melted omelet stock solution into the melted place, stir quickly with a fork and bake while constantly shaking the frying pan so that the outside does not burn, to obtain a whole egg pseudo omelet.

[Example 5] To 930 g of clear water, 1 g of the soluble eggshell membrane obtained in Example 3, 10 g of light soy sauce, and soup stock 6
0 g was uniformly dissolved and a seasoning liquid for boiled eggs was prepared. 500 g of the seasoning liquid and boiled eggs with shells were put in the same container and soaked for about 3 days to allow the eggs to permeate the taste, and the seasoned boiled eggs were prepared.

[Test Example 1] Table 1 shows the egg products obtained in the above-mentioned Examples 1 to 3 and the acid hydrolysis conditions (hydrochloric acid concentration, treatment time and treatment temperature) in Example 1 which were variously changed. Egg products using soluble eggshell membranes with average molecular weight were evaluated for flavor change. The control product in the table is a product prepared without containing a soluble eggshell membrane.

[0023]

[Table 1]

<Panel Evaluation Criteria> -1: Slightly inferior to the control product. 0: Similar to the control product. +1: Superior to the control product. +2: much better than the control product. The numbers in the table are the average scores of 10 panelists.

From Table 1, the egg product containing the soluble eggshell membrane has a new egg richness and umami taste in all the egg products to which the soluble eggshell membrane is added, as compared to the whole egg product without addition. It can be seen that a delicious egg product was obtained by enhancing and adding soluble eggshell membranes. The average molecular weight is 200 to 1000, more preferably 200 to 500.
It can be understood that when the soluble eggshell membrane of (1) is added, a delicious egg product is obtained, which has the richness and umami of eggs, has no acridness.

[Test Example 2] A whole egg pseudo omelet was prepared in the same manner as in Example 4, except that the addition rate of the soluble eggshell membranes (dry matter conversion) to the whole egg pseudo omelet was changed as shown in Table 2. A flavor test was conducted by 10 trained panelists.

[0027]

[Table 2]

<Symbols in the table are the ones with the most evaluations given by the panelists as described below. > □: The egg flavor is not sufficient. ○: Egg is rich and delicious. ⊚: Egg is rich and delicious, and is very delicious. Δ: The umami of the egg is sufficient, and it feels that the flavor of the egg is slightly strong.

From Table 2, in order to improve the flavor of the egg product, if 0.001% or more of the soluble eggshell membrane is added to the egg product, the egg has a rich body and feels delicious.
It can be seen that when the ratio is more than%, the taste is more delicious and the taste is very delicious. The addition rate of the soluble eggshell membrane was 0.1.
It can be seen that at 5% or less, sufficient egg richness was imparted, and at an addition rate of 0.3% or less, an egg product having an egg richness and umami and a very delicious taste was produced. In addition, Example 4
When the omelet was prepared by replacing the pseudo-whole egg of No. 1 with whole egg and changing the addition rate of the soluble eggshell membrane in the same manner as in Test Example 2 and performing the test, similar results were obtained.

[Test Example 3] The flavor test of the seasoned boiled eggs obtained in Example 5 was evaluated in the same manner as in Test Example 2. The control product in the table was prepared in the same manner as in Example 5 without adding the soluble eggshell membrane. The evaluation criteria are the same as in Test Example 2.

[0031]

[Table 3]

From Table 3, when the soluble eggshell membranes are added to the seasoning solution of seasoned boiled eggs, the seasoning solution permeates the seasoned boiled eggs, particularly the egg white part, and the richness and umami of the eggs are enhanced, compared with the control product. It can be seen that boiled eggs with seasoned and delicious flavor were obtained.

[0033]

[Effect] As described above, in the present invention, by adding a soluble egg shell membrane, an egg product consisting of whole eggs, an egg product having a low total egg content such as chawanmushi, or a mixture ratio of egg yolk and egg white. It is possible to obtain an egg product in which a new richness and umami of an egg, which cannot be obtained by the conventional egg product, is added to the egg product etc. Moreover, since the soluble eggshell membrane is a hydrolyzate prepared from the eggshell membrane,
Even if you don't rely on chemical seasonings for seasoning, you can add richness and flavor to eggs. Then, it is possible to provide a delicious egg product having reduced cholesterol and lipids, or a whole egg mimic product.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Shunsuke Horiike               One of 5-13, Sumiyoshi-cho, Fuchu-shi, Tokyo               Upi Corporation Laboratory                (56) References Japanese Patent Laid-Open No. 2000-300208 (JP, A)                 JP-A-4-148649 (JP, A)                 Japanese Patent Publication Sho 55-45176 (JP, B1)

Claims (3)

(57) [Claims] 1. An egg product obtained by adding a soluble eggshell membrane. 2. The egg product according to claim 1, wherein the average molecular weight of the soluble eggshell membrane is 200 or more and 1000 or less. 3. The egg product according to claim 1, wherein the addition rate of the soluble eggshell membrane to the total mass of the egg product is 0.001% or more and 0.5% or less in terms of dry matter.