JP6017917B2 - How to improve the taste quality of processed egg foods - Google Patents

Description

The present invention uses an egg obtained by masking the unpleasant odor (sulfur odor) of foods and drinks using eggs while enhancing other preferable aromas and flavors unique to the foods and drinks. Food and drink.
In the present invention, “taste unique to foods and drinks” means the unique flavor, taste, richness, refreshing aftertaste, refreshing sweetness, sweetness of eggs, vanilla A generic term for odors and other scents.

  Eggs have a high proportion of sulfur-containing amino acids in their constituent proteins, and when they are heated or stored for a long time, a unique sulfur odor (hydrogen sulfide odor) is generated, which is recognized as an unpleasant odor peculiar to eggs. ing. Therefore, when manufacturing processed foods using eggs as raw materials, hydrogen sulfide odor caused by raw eggs is generated and the preferred flavor of eggs is impaired. A technique of masking by adding the like has been used.

  For example, when producing an egg processed food, which is a confectionery that uses a relatively large amount of eggs such as pudding, custard cream, ice cream, and chiffon cake, a flavoring agent (for example, for the purpose of reducing unpleasant odor caused by the eggs) Methods of adding mainly vanilla flavors and western liquors (mainly brandy and liqueurs) are widely known. In addition, egg processed foods other than confectionery, such as fried eggs, omelettes, kakitama soup, crab balls, steamed rice bowl, egg tofu, etc., a method of adding alcoholic seasonings such as sake, mirin, wine, Shaoxing liquor is widely used. It has been. However, depending on these methods, it is difficult to completely remove the hydrogen sulfide odor, and the original flavor of the food is impaired by the added specific flavor and alcohol odor.

In addition, as a method for improving the unpleasant odor of eggs, for example, a method of using an egg white composition to which sodium sulfite is added (Patent Document 1) or an egg white composition to which cystine is added (Patent Document 2), Peptide obtained by hydrolyzing egg white and egg white peptide powder obtained by drying trehalose (a method using Patent Document 3; a method using a modified egg white obtained by binding a reducing sugar to egg white protein (Patent Document 4), etc.) However, since these are food additives, they do not meet the consumer's “no-addition” needs of these days, or provide only egg whites, so eggs that require whole eggs. It was not suitable for manufacturing processed foods, and was not widely applicable to general egg processed foods.
Moreover, it is disclosed that an egg with reduced hydrogen sulfide odor is obtained by mixing and feeding isomaltoligosaccharide with chicken feed, and this is used as an egg processed food (Patent Document 5). For food manufacturers, starting chickens from scratch was extremely difficult in terms of equipment and technology, and was not very practical.

Japanese Patent Application Laid-Open No. 08-322512 Japanese Patent Laid-Open No. 08-308535 JP 2008-253217 A JP-A-11-276089 JP 2008-000049 A JP 2002-17392 A International Publication No. 2010/113785

  The present invention masks the unpleasant odor (sulfur odor) of foods and drinks using eggs, while enhancing the other preferred fragrances and tastes peculiar to the foods and eggs obtained by the method. An object is to provide used food and drink.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have added the rare sugar-containing syrup to foods and drinks using eggs (hereinafter sometimes referred to as egg processed foods). Has been found to be easily and easily solved, and the present invention has been completed.

Specifically, the present invention comprises the following technical matters.
(1) A method for masking an unpleasant odor derived from eggs of foods and drinks using eggs and enhancing the unique taste of foods and drinks, and at least D for foods and drinks made of food materials other than eggs and eggs -A method characterized by adding a rare sugar containing psicose, and the amount of the rare sugar added is 0.02 parts by weight or more with respect to 100 parts by weight of egg components converted to raw eggs . (2) The method according to (1) above, wherein a rare sugar containing at least D-psicose is further added to the food material as a sweetener. (3) The method according to (1) or (2) above, wherein a rare sugar containing at least D-psicose is contained in the food material by being used for processing the food material. (4) rare saccharides comprising at least D- psicose A method according that have been added as the rare saccharides containing syrup from above (1) to (3). (5) The method according to (4), wherein the rare sugar-containing syrup is produced from fructose, isomerized sugar, or glucose. (6) The method according to (4) or (5) above, wherein the rare sugar- containing syrup contains 0.5 to 17.0% of D-psicose. (7) The method according to any one of (1) to (6) above, wherein 0.02 to 15 parts by weight are added to 100 parts by weight of an egg component obtained by converting a rare sugar containing at least D-psicose into raw eggs. . (8) The above-mentioned food and drink using eggs are processed foods processed from eggs themselves, processed foods cooked with foods other than eggs, or processed foods manufactured using eggs as a part of raw materials ( The method according to any one of 1) to (7).
(9) Processed foods are fried egg, broiled egg, thick baked egg, thin baked egg, tinsel egg, fried egg, scrambled egg, omelet, poached egg, boiled egg, hot spring egg, scotch egg, omelet rice, egg tofu, oyakodon , Egg soup, crab balls, Tianjin rice, egg salad, cutlet egg binding, picata, date roll, steamed rice bowl, pudding, castella, chiffon cake, custard cream, meringue, marshmallow, mayonnaise, emulsifying dressing and carbonara sauce (above) The method according to 8).

  According to the present invention, not only masking the unique unpleasant odor (sulfur odor) of foods and eggs using eggs (processed foods), but also preferred fragrances other than unpleasant odors and tastes peculiar to the foods Can be enhanced. Moreover, according to this invention, when the processed egg food is preserve | saved for a long time, the unpleasant odor which becomes stronger can be reduced.

  The egg in the present invention is not particularly limited as long as it is an edible egg, and whole eggs obtained by breaking the egg, egg yolk or egg white separated from the whole egg, or egg yolk And egg white mixed at an arbitrary ratio may be used. Moreover, the form may be either liquid or solid, for example, even if subjected to physical treatment such as freezing, pulverization, sterilization, desugaring, enzyme treatment, etc. A small amount of emulsifier, saccharide, salt, protein, amino acid or the like may be added in advance.

  The processed egg food in the present invention refers to processed foods and drinks using the above-mentioned eggs, for example, fried eggs, broiled eggs, thick-baked eggs, thin-baked eggs, broiled eggs, fried eggs, scrambled eggs, omelet, poached Eggs such as eggs, boiled eggs, hot spring eggs, processed foods that have processed the eggs themselves, eggs such as scotch eggs, omelet rice, egg tofu, egg soup, egg soup, crab balls, Tianjin rice, egg salad, cutlet egg binding, piccat Processed foods that are cooked together with other foods, or eggs, as part of the ingredients, such as date rolls, chawanmushi, pudding, castella, chiffon cake, custard cream, meringue, marshmallow, mayonnaise, emulsified dressing, carbonara sauce It may be any form of processed egg food such as processed food.

The rare sugar in the present invention is a monosaccharide which is a basic unit of sugar (monosaccharide having 6 carbon atoms (hexose) is a total of 34 types, aldose is 16 types, ketose is 8 types, sugar alcohol is 10 types) )), In contrast to “natural monosaccharides” represented by D-glucose (glucose) present in large quantities in nature, monosaccharides (aldose, ketose) and derivatives thereof (sugars) present only in trace amounts in nature Alcohol). In general, there are six kinds of aldoses present in a large amount in nature: D-glucose, D-galactose, D-mannose, D-ribose, D-xylose and L-arabinose, and the other aldoses are defined as rare sugars. As ketose, D-fructose exists, and other ketoses can be said to be rare sugars. Other ketoses include D-psicose, D-tagatose, D-sorbose, L-fructose, L-psicose, L-tagatose, and L-sorbose. Sugar alcohols can be produced by reducing monosaccharides, but in nature there are relatively many D-sorbitols, but the others are quantitatively small, so these are also rare sugars. The amount of rare sugar present is very small. For example, D-allose has an overwhelmingly small amount compared to D-glucose (glucose).
Among them, currently, rare sugars that can be mass-produced are D-psicose and D-allose. D-psicose is a D-form of psicose classified as ketohexose and is a hexose. Moreover, D-allose is D form of allose classified into aldose, and is also hexose. D-psicose may be obtained by any means including those extracted from the natural world, those synthesized by chemical or biological methods, and the like. D-allose can be obtained by causing D-xylose isomerase to act on a solution containing D-psicose to produce D-allose from D-psicose (Patent Document 6), but is not limited to this method. It may be obtained by any means.

As the rare sugar in the present invention, the above-mentioned rare sugars (for example, D-sorbose, D-tagatose, L-sorbose, D-psicose, D-allose, D-altrose) are appropriately selected and used. In particular, it is preferably used in the form of a rare sugar-containing syrup. As the rare sugar-containing syrup, the above-mentioned rare sugars (for example, D-sorbose, D-tagatose, L-sorbose, D-psicose, D-allose, D-altrose) are appropriately selected, and general syrup (liquid sugar) However, it can be easily obtained as a commercially available product “Rare Sugar Sweet” (release source: Rare Sweet Co., Ltd., Seller: Matsutani Chemical Industry Co., Ltd.).
“Rare Sugar Sweet” is a syrup containing rare sugars obtained from the isomerized sugar as a raw material and obtained by the technique disclosed in Patent Document 7, and the rare sugars mainly include D-psicose and D-allose. Is manufactured. The rare sugars contained in the rare sugar-containing syrup obtained by this method are 0.5 to 17% by mass of D-psicose and 0.2 to 10% by mass of D-allose in proportion to the total sugars. Sugar is also included.

The method for obtaining a rare sugar-containing syrup is not limited to the above-described method, but a reaction discovered in the latter half of the 19th century by reacting an alkali with a monosaccharide (D-glucose or D-fructose), Robry de Bruin-Fan et al. A syrup containing a wide variety of monosaccharides (including rare sugars) that causes the Kenstein rearrangement reaction, retroaldol reaction, and subsequent aldol reaction (the above reaction is called alkali isomerization reaction). From the D-glucose and / or D-fructose as a raw material, an alkali-isomerized syrup is used until the D-glucose and / or D-fructose content is 55 to 99% by mass.
Although there are various methods for measuring rare sugars, a method for separation and measurement by high performance liquid chromatography is common, and examples of the measurement conditions include the measurement conditions described in Patent Document 7 (detector; RI, column Mitsubishi Chemical Co., Ltd. MCI GEL CK 08EC, column temperature; 80 ° C., mobile phase; purified water, mobile phase flow rate: 0.4 mL / min, sample injection amount: 10 μL).

Examples of raw materials used for the production of the rare sugar-containing syrup include starch, sugar, isomerized sugar, fructose, glucose and the like. Isomerized sugar is widely regarded as a mixed sugar mainly composed of D-glucose and D-fructose in a specific composition ratio, and is generally obtained by hydrolyzing starch with an enzyme such as amylase or an acid. In addition, it refers to a liquid sugar mainly composed of glucose and fructose obtained by isomerizing a sugar solution mainly composed of glucose with glucose isomerase or alkali. According to the JAS standard, “fructose fructose liquid sugar” has a fructose content (ratio of fructose in sugar) of less than 50%, “fructose dextrose liquid sugar” has 50% or more and less than 90%, and 90% or more. Is called "high fructose liquid sugar", and glucose fructose liquid sugar added with a quantity of sugar not exceeding glucose fructose liquid sugar is called "sugar mixed fructose glucose liquid sugar". The rare sugar-containing syrup of the present invention Any isomerized sugar may be used as the raw material.
For example, a rare sugar-containing syrup made of D-fructose as a raw material contains 5.2% D-psicose, 1.8% D-allose, 15.0% glucose, and 69.3% D-fructose. The rare sugar-containing syrup made from isomerized sugar contains 3.7% D-psicose, 1.5% D-allose, 45.9% glucose, 37.7% D-fructose, and D-glucose. As a raw material, it contains 5.7% D-psicose, 2.7% D-allose, 47.4% glucose, and 32.1% D-fructose. Will change.
In the following description of the method of the present invention, the “rare sugar containing at least D-psicose” may be simply referred to as “rare sugar”.

In the present invention, in order to mask the unpleasant odor derived from eggs of foods and drinks using eggs, and to enhance the flavor unique to the foods and drinks, at least D-psicose is included in the food made of food materials other than eggs and eggs. It is necessary to contain rare sugar. That is, it is necessary that the rare sugar and the egg coexist in the food. For example, the rare sugar is added to the food material in advance and processed, or it is contained during the processing, or The unpleasant odor can be masked by cooking the food material in a medium such as water containing a rare sugar.
The food materials at this time include eggs (melted eggs and boiled eggs) or food materials containing egg components (seasoned egg liquid and seasoned boiled eggs, etc.), vegetables, fruits, meat, fish, beans In addition to ingredients such as cereals, seasonings (soy sauce, miso, vinegar, mirin, sake, salt, sugar, etc. Condiment), soup rye (dashi soup, soup, boiled soup, pickled soup, etc.), seasoning floor (miso floor, mochi-floor, mochi-floor, mochi-floor, etc.), etc. Refers to all food ingredients.
The amount of D-psicose added to the food or drink is not particularly limited in producing the food and drink comprising the egg and the food material other than the egg of the present invention, but it is derived from the egg of the food or drink using the egg. In order to mask the unpleasant odor and enhance the flavor unique to the food and drink, 0.02 to 110 parts by weight of a rare sugar such as D-psicose, preferably 0 to 100 parts by weight of egg components converted to raw eggs. Used in the range of 1-110 parts by weight. The optimum amount used depends on the type of food and drink. For example, 0.17 parts by weight of dashimaki (Example 2), 9.03 parts by weight of milk pudding (Example 13), dressing (Example 11) 106. Used in 6 parts by weight.
In the present invention, the egg component refers to, for example, a raw whole egg, a processed egg that has been heated, a raw egg white, a raw egg yolk, or a substance obtained from an egg such as a powdered egg white or egg yolk. The content is defined as “the egg component”.
Rare sugars have properties as sweeteners. In particular, D-psicose is not used as an energy source even when ingested, and has about 70% sweetness of sucrose. Therefore, when producing processed egg foods according to the present invention, in addition to the amount required to mask the unpleasant odor derived from eggs and to enhance the flavor unique to the food and drink, substitute sweeteners such as sucrose Quantity can be used. At this time, it goes without saying that the masking action and the like increase as the amount of D-psicose used increases.

  In producing the egg processed food of the present invention, the timing of adding D-psicose or the like to foods is not particularly limited. However, the egg is processed, manufactured by adding, stirring, and mixing with raw materials including eggs. The effect of the present invention can be obtained by processing and manufacturing so as to be included in all the raw materials including. In addition, egg processed foods (such as kakitama soup, kakitama soup, egg cake) that are cooked by pouring the melted egg into a liquid such as soup, or boiled in boiled juice while maintaining the shape of the egg Eggs that are processed in the manufacturing process, such as processed egg processed foods (eg, oden eggs, poached eggs, boiled eggs, pickled eggs, hot spring eggs, etc.) Rare sugar-containing syrup can also be added to soups, hot water, seasoning liquids, etc. that are not completely mixed.

  As the rare sugar used in the present invention, it is simple and economically suitable to use a rare sugar-containing syrup produced by the above-mentioned known method. Rare sugar-containing syrup is usually used in an amount of 0.1 to 80.0 parts by weight based on 100 parts by weight of all raw materials including egg components. Whether or not to use the syrup as a sweetener for processed foods Due to this, the amount of use varies. In the present invention, the amount used varies depending on the content of rare sugars including D-psicose, but masks the unpleasant odor derived from eggs in foods and drinks using eggs and enhances the flavors unique to the foods and drinks. For this reason, rare sugars such as D-psicose are used in an amount of 0.02 to 110 parts by weight, preferably 0.1 to 110 parts by weight, based on 100 parts by weight of egg components converted to raw eggs. The

  EXAMPLES Hereinafter, although this invention is demonstrated concretely by a test example and an Example, this invention is not limited by these.

(Test Example 1: Boiled quail eggs)
In order to confirm in detail the effect of reducing the unpleasant odor of the egg of the rare sugar-containing syrup, first, the effect of each addition amount of the rare sugar-containing syrup was prepared by simmering the egg white. As the rare sugar-containing syrup, the above-mentioned commercially available product “Rare Sugar Sweet” (solid content 70%, sugar composition: glucose 44%, fructose 30%, total rare sugars including D-psicose 15%, glucose, fructose, rare sugar) 6% monosaccharides and 5% oligosaccharides).
First, a boiled egg of a quail egg was prepared, and the shell was peeled and filled in a retort pouch together with each sugar solution shown in Table 1 below, followed by retort sterilization at 100 ° C. for 30 minutes. After sufficiently cooling with running water in a bag, the quail eggs were taken out, divided into two with a knife, and sampled to confirm the flavor and the like.
As a result, when the rare sugar-containing syrup is added in an amount of 0.1% by mass or more, not only the unpleasant odor of the egg is reduced, but the preferable flavor of the egg is enhanced, and the color of the yolk is finished in a beautiful yellow color. It was. On the other hand, in the test group to which isomerized sugar or sugar was added, the effect of adding a small amount as seen in the test group to which a rare sugar-containing syrup was added was not observed (evaluation is: ◎: unpleasant odor peculiar to eggs) Remarkably reduced, ○: The unpleasant odor peculiar to eggs is reduced, △ Although the unpleasant odor peculiar to eggs is slightly reduced, ×: Strong unpleasant odor peculiar to eggs is expressed in four-level evaluation. 1).

(Test Example 2: Poached egg)
In order to confirm the effect of reducing the unpleasant odor of eggs of the rare sugar-containing syrup in the same manner as in Test Example 1, the effect of each addition amount of the rare sugar-containing syrup was examined with a poached egg.
First, gently scramble chicken eggs into each sugar solution boiled in a pan (but all contain 1.0% by mass of vinegar with an acetic acid concentration of 4.2%) and adjust the shape with a cooking spatula. A poached egg was prepared by heating for a minute. The poached egg taken out from the boiling solution and allowed to cool was tasted and checked for its flavor and the like. As a result, in the test area to which the rare sugar-containing syrup was added in an amount of 0.1% by mass or more, the unpleasant odor of the egg was considerably reduced, and the preferable flavor of the egg (notably sweet and rich in yolk) was enhanced. Was seen. On the other hand, almost the same effect was not observed in the isomerized sugar addition group, and no effect was observed in the sugar addition group (the evaluation results are shown in Table 2).

(Example 1: fried egg)
All raw materials were uniformly mixed with the composition shown in Table 3 below, and fried eggs were prepared by gas fire cooking using a home-made fried egg pan as usual. It was set as the Example which replaced all the sugars used in the control group with the rare sugar syrup.
The obtained fried egg was sampled by five panelists and evaluated for its flavor and the like. Evaluation is a three-level evaluation of unpleasant odor and preferred flavor compared to the control group without addition of rare sugar-containing syrup (◎: unpleasant odor is significantly reduced or preferred flavor is very conspicuous, ○: unpleasant Odor is reduced or preferred flavor is enhanced, △: unpleasant odor is slightly reduced or preferred flavor remains, and evaluation with the largest number of evaluations (if the same number, the better one) Was the final evaluation. As a result, it was confirmed that the unpleasant odor was reduced and the dashi feeling and richness were emphasized in the example section to which the rare sugar-containing syrup was added (evaluation results are shown together in Table 3).

(Example 2: Dashi roll)
All raw materials were uniformly mixed according to the formulation shown in Table 4 below, and a stock egg was prepared by gas fire cooking using a home-made egg-baked bread as usual. It was set as the Example which replaced all the sugars used in the control group with the rare sugar syrup.
The obtained eggs were sampled by 5 panelists, and the flavor and the like were evaluated according to the evaluation method of Example 1. As a result, it was confirmed that the unpleasant odor was reduced and the dipping feeling was enhanced in the example section where the rare sugar-containing syrup was added (the evaluation results are shown in Table 4).

(Example 3: Frozen omelette)
All raw materials were uniformly mixed with the composition shown in Table 5 below, and an omelet was prepared by gas fire cooking using a domestic frying pan as usual. Next, this was individually packaged, followed by quick freezing and storage at −20 ° C. for 1 week. After warming with hot water, the flavor and the like were evaluated according to the evaluation method of Example 1. It was set as the Example which replaced all the sugars used in the control group with the rare sugar syrup.
As a result, it was confirmed that, in the example section where the rare sugar-containing syrup was added, a frozen omelet that not only reduced the unpleasant odor but also enhanced the favorable sweetness of the egg even after reheating after long-term frozen storage was confirmed. (Evaluation results are shown in Table 5).

(Example 4: Steamed tea bowl)
After mixing all the raw materials uniformly in the formulation shown in Table 6 below and dispensing them into a tea bowl container, as usual, a home steamer was used for heating for 20 minutes with a slightly low heat in a gas cooker to prepare a tea bowl. The evaluation of the steamed tea was performed according to the evaluation method of Example 1.
As a result, it was confirmed that the unpleasant odor was reduced in the example section to which the rare sugar-containing syrup was added, and the soaking feeling was greatly enhanced (the evaluation results are shown in Table 6).

(Example 5: Egg tofu)
Egg raw tofu was prepared by uniformly mixing all the raw materials with the composition shown in Table 7 below and heating for 20 minutes in a slightly cooked gas cooker using a domestic steamer as usual.
As a result, in the example section where the rare sugar-containing syrup was added, egg tofu that not only reduced the unpleasant odor but also exaggerated the sweetness of the egg and the feeling of pouring was obtained even after reheating after long-term frozen storage. (The evaluation results are shown together in Table 7).

(Example 6: Retort parent and child bowl)
Add the ingredients of the stock broth from Table 8 below into a pan, heat it, add the chopped chicken and boil it, and then slowly pour the ingredients previously mixed with the ingredients of the egg liquid without stirring. After heating for about 1 minute, the bag for retort sterilization was filled and sterilized at 120 ° C. for 20 minutes. This was put on white rice to make a oyakodon, and the flavor and the like were evaluated according to the evaluation method of Example 1. In the Examples, all of the sugar used for the broth in the control group was replaced with a rare sugar-containing syrup, and the egg liquid used the rare sugar-containing syrup necessary to mask the unpleasant odor derived from the eggs.
As a result, it was confirmed that, in the example section to which the rare sugar-containing syrup was added, not only the unpleasant odor that was strengthened by retort sterilization was alleviated, but also the feeling of tasting of the flavor was greatly enhanced (evaluation result) Are shown in Table 8).

(Example 7: Chinese soup)
The blended raw materials shown in Table 9 below are put in a pan and boiled by heating with gas fire, and then the egg liquid is poured slowly, heated for about 1 minute without stirring, separated into a vessel, and according to the evaluation method of Example 1, The flavor and the like were evaluated.
As a result, it was confirmed that the unpleasant odor peculiar to eggs was alleviated and the soup feeling of Chinese soup was greatly enhanced in the example section where the rare sugar-containing syrup was added (the evaluation results are shown in Table 9). To match).
In addition, after the Chinese soup in the pan was completely cooled to room temperature, the cycle of heating to just before boiling with gas fire and tasting was repeated three times. In the example section where the rare sugar-containing syrup was added, the soup feeling of Chinese soup was maintained without being lost even after repeated reheating.

(Example 8: Oden)
Prepare the seasoning liquid (300g each) shown in Table 10 below and fill the retort pouch together with ingredients (chikuwa, boiled egg (with 7-minute chicken egg), radish, konjac, kelp, 200g each). The retort sterilization was performed at 120 ° C. for 20 minutes. This was cooled with running water, allowed to stand overnight, then warmed again with a hot water bath, and then sensory evaluation was performed in the same manner as in Example 1. An amount of rare sugar-containing syrup that replaces all of the isomerized sugar used in the control group and the sugar used in the comparative example group was used in the example group.
As a result, in the example section where a rare sugar-containing syrup was added, even when re-warming after retort sterilization, not only the unpleasant odor peculiar to boiled eggs was remarkably reduced, but also the oden (boiled eggs) with a pronounced dashi feeling (It is confirmed that the evaluation results are shown in Table 10).

(Example 9: light snow leopard)
Among the ingredients in Table 11 below, powder agar, granulated sugar and water are placed in a pan, stirred and heated under a gas fire until reaching 104 ° C, then removed from the gas fire, and then added with syrup and syrup containing rare sugar・ Mixed into a “hot sugar solution”. Separately, egg white was put in a bowl, and granulated sugar was added in several portions thereto, and the resulting mixture was whisked with a whisk to produce an eight-minute meringue. To this meringue, the previously prepared hot sugar solution was added in several portions and stirred and mixed so as not to break the bubbles. The mixed dough was poured into a container and cooled overnight. According to the evaluation method of Example 1, the flavor and the like of the obtained light snow lees were evaluated.
As a result, it was confirmed that, in the example section where the rare sugar-containing syrup was added, a light snow lees with not only an unpleasant odor reduced but also a favorable sweetness were obtained even after overnight cold storage (evaluation results) Is shown together with Table 11).

(Example 10: mayonnaise)
Vegetable oil is added little by little to raw materials other than the vegetable oil shown in Table 12 below, mixed and stirred, and emulsified with a colloid mill (“MILL MIX”, Nippon Seiki Seisakusho Co., Ltd.) at 4,000 rpm and clearance of 0.3 mm. And mayonnaise was produced. About this obtained mayonnaise, according to the evaluation method of Example 1, the flavor etc. were evaluated.
As a result, it was confirmed that a refreshing mayonnaise with an aftertaste with significantly reduced raw odor characteristic of raw eggs was obtained in the example section where the rare sugar-containing syrup was added (the evaluation results are shown in Table 12). ).
In addition, when 56 g of each of these mayonnaises was mixed with 100 g of coarsely chopped boiled eggs to prepare an egg salad and sampled, the egg salad prepared using mayonnaise with the addition of rare sugar-containing syrup resulted in boiled eggs. The unpleasant odor was significantly reduced.

(Example 11: Thousand Island dressing)
Colloids with the same conditions as in the mayonnaise example by dispersing egg yolk into the mixture of vinegar, tomato paste, and water shown in Table 13 below and adding and dissolving the previously mixed sugar and salt. A Thousand Island dressing was prepared by emulsification with a mill, and the flavor and the like were evaluated according to the evaluation method of Example 1.
As a result, it was confirmed that in the example section where the rare sugar-containing syrup was added, a Thousand Island dressing with an enhanced tomato flavor with a distinctly reduced raw odor characteristic of raw eggs was obtained (the evaluation results are shown in Table 13). Show).

(Example 12: Retort pudding)
Ingredients other than the fragrance shown in Table 14 below were prepared, heated and dissolved at 85 ° C. for 10 minutes with stirring, and then the fragrance was added. After correcting the total amount of evaporated water, it was passed through a homogenizer (150 kg / cm ² ). Next, this was filled in a container, and retort pudding was prepared by performing retort sterilization at 115 ° C. for 30 minutes. This retort pudding was subjected to sensory evaluation in the same manner as in Example 1.
In Example A, a small amount of rare sugar-containing syrup was used to mask the unpleasant odor derived from eggs, and in Example B, sugar as a sweetener was replaced with rare sugar-containing syrup. As a result, it was confirmed that, in the example in which the rare sugar-containing syrup was added, not only the unpleasant odor peculiar to eggs was reduced, but also retort pudding with an accentuated sweetness of the egg and vanilla aroma was obtained. 14). The effect was greater as the amount of rare sugar-containing syrup was increased.

(Example 13: Milk pudding)
Raw materials other than the fragrance shown in Table 15 below were prepared, and the fragrance was added after heating and dissolving at 85 ° C. for 10 minutes with stirring, and the entire amount of evaporated water was corrected, and then passed through a homogenizer (150 kg / cm 2). This was filled into a container and sterilized at 85 ° C. for 10 minutes to prepare a milk pudding. This milk pudding was subjected to sensory evaluation in the same manner as in Example 1.
As a result, it was confirmed that in both Examples A and B to which the rare sugar-containing syrup was added, milk pudding with reduced milk yolk and vanilla aroma with reduced yolk odor was obtained (evaluation results are shown in Table 15). Shown together). It has been found that the object of the present invention can be achieved by adding rare sugar-containing syrup to 1.4% processed food.

As described above, when producing processed egg foods, adding a rare sugar-containing syrup to any of its raw materials not only reduces the unpleasant odor of the egg, but also reduces the flavor of the egg (aroma, sweetness, richness). Etc.) and other preferred flavors of the raw materials (for example, the scent, sweetness, richness of soup stock and soup).
That is, the rare sugar-containing syrup has the effect of reducing the masking of the unique unpleasant odor possessed by the egg, and also has the effect of enhancing the preferred flavor of the egg or other raw materials in the processed egg food. I can say that.

  According to the present invention, not only the unique unpleasant odor (especially sulfur odor) possessed by processed egg foods is masked, but also the effect of enhancing the preferred flavor of raw materials can be obtained at the same time, thus satisfying the consumer's preference. Only delicious egg processed foods can be provided.

Claims (9)

A method for masking an unpleasant odor derived from eggs of foods and drinks using eggs, and for enhancing the unique taste of foods and drinks, comprising at least D-psicose in foods and drinks made of food materials other than eggs and eggs. A method comprising adding a rare sugar to be contained, and the amount of the rare sugar added is 0.02 parts by weight or more with respect to 100 parts by weight of an egg component converted to a raw egg .   The method according to claim 1, wherein a rare sugar containing at least D-psicose is further added to the food material as a sweetener.   2. The method according to claim 1, wherein a rare sugar containing at least D-psicose is contained in the food material by being used for processing the food material. Rare saccharides comprising at least D- psicose method according to claims 1 that has been added as a rare saccharide containing syrup 3.   The method according to claim 4, wherein the rare sugar-containing syrup is produced from fructose, isomerized sugar, or glucose. The method according to claim 4 or 5, wherein the rare sugar- containing syrup contains 0.5 to 17.0% of D-psicose.   The method according to any one of claims 1 to 6, wherein 0.1 to 110 parts by weight are added to 100 parts by weight of an egg component obtained by converting a rare sugar containing at least D-psicose into raw eggs.   The food and drink using eggs are processed foods processed from eggs themselves, processed foods cooked together with foods other than eggs, or processed foods manufactured using eggs as part of raw materials. The method according to any one of 7 above.   Processed foods are fried eggs, broiled eggs, thick-cooked eggs, thin-cooked eggs, broiled eggs, fried eggs, scrambled eggs, omelettes, poached eggs, boiled eggs, hot spring eggs, scotch eggs, omelet rice, egg tofu, oyakodon, egg soup 9. Crab ball, Tianjin rice, egg salad, cutlet egg binding, Picata, Date roll, chawanmushi, pudding, castella, chiffon cake, custard cream, meringue, marshmallow, mayonnaise, emulsifying dressing and carbonara sauce the method of.