JPH0612973B2 - How to prevent greening of egg products - Google Patents
How to prevent greening of egg productsInfo
- Publication number
- JPH0612973B2 JPH0612973B2 JP1140067A JP14006789A JPH0612973B2 JP H0612973 B2 JPH0612973 B2 JP H0612973B2 JP 1140067 A JP1140067 A JP 1140067A JP 14006789 A JP14006789 A JP 14006789A JP H0612973 B2 JPH0612973 B2 JP H0612973B2
- Authority
- JP
- Japan
- Prior art keywords
- egg
- greening
- phytic acid
- added
- salt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 19
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 19
- 239000000467 phytic acid Substances 0.000 claims description 19
- 235000002949 phytic acid Nutrition 0.000 claims description 19
- 229940068041 phytic acid Drugs 0.000 claims description 19
- 150000003839 salts Chemical class 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 4
- 235000013601 eggs Nutrition 0.000 description 31
- 239000007788 liquid Substances 0.000 description 16
- 230000000694 effects Effects 0.000 description 9
- 239000001509 sodium citrate Substances 0.000 description 7
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 7
- 239000000243 solution Substances 0.000 description 6
- 235000013527 bean curd Nutrition 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 229910052816 inorganic phosphate Inorganic materials 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 210000000991 chicken egg Anatomy 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 235000019462 natural additive Nutrition 0.000 description 1
- 150000003016 phosphoric acids Chemical class 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000019830 sodium polyphosphate Nutrition 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 150000003627 tricarboxylic acid derivatives Chemical class 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Description
【発明の詳細な説明】 （産業上の利用分野） 本発明は、卵製品の緑変防止方法に関するもので、希釈
卵液を原料として加熱して卵焼、卵豆腐等の製品を製造
する場合に使用される。Description: TECHNICAL FIELD The present invention relates to a method for preventing greening of egg products, and in the case of producing a product such as omelet and egg tofu by heating diluted egg liquid as a raw material. Used for.
（従来技術とその問題点） 卵液を原料として製品を製造する際に加熱すると硫化水
素に起因して凝固物が緑変することが知られている。(Prior art and its problems) It is known that when a product is produced from egg liquid as a raw material, the solidified product turns green due to hydrogen sulfide when heated.
特に、製品の滅菌効果や保存効果を上げるために加熱温
度を高くしたり、卵液の希釈化を容易にし或いは卵製品
の品質を改良するためにpH値を高くすると、大きく変色
して商品価値の低下を来すことになる。In particular, if the heating temperature is increased to improve the sterilization effect or storage effect of the product, or if the pH value is increased to facilitate the dilution of egg liquid or improve the quality of the egg product, the product will be significantly discolored and its commercial value Will come down.
例えば、卵豆腐を製造する場合には、洗浄、割卵して得
た鶏卵液１に対して２〜２．３倍重量の水を加え、この
希釈卵液に対して０．８％の食塩と0.07％のグルタミン
酸ナトリウムを調味料として添加して均一な調味卵液を
形成し、これにピロリン酸ナトリウムやポリリン酸ナト
リウム等の無機燐酸塩を０．２〜０．３％添加してpHを
８．０程度に調整したものを原料としている。この原料
溶液を200mlのプラスラチック容器に分注して密封し、9
5〜100゜Ｃの熱湯中に40分間入れて加熱凝固させると共
に殺菌して卵豆腐を得ている。For example, in the case of producing egg tofu, 2 to 2.3 times by weight of water is added to chicken egg liquid 1 obtained by washing and breaking eggs, and 0.8% salt is added to this diluted egg liquid. And 0.07% sodium glutamate is added as a seasoning to form a uniform seasoned egg liquid, and 0.2 to 0.3% of inorganic phosphate such as sodium pyrophosphate or sodium polyphosphate is added to adjust the pH. The raw material is adjusted to about 8.0. Dispense this raw material solution into a 200 ml plastic container, seal, and
Egg tofu is obtained by immersing in hot water at 5 to 100 ° C for 40 minutes to heat and solidify and sterilize.
無機燐酸塩はその効果が顕著であるために、卵製品の添
加剤として盛用されているが、近時その有害性が指摘さ
れてきた。Inorganic phosphate is widely used as an additive for egg products because of its remarkable effect, but its harmfulness has recently been pointed out.
そのため、クエン酸又はその塩やフィチン酸又はその塩
を調味卵液に添加することによって加熱時に発生する変
色を抑制することが提案された（特開昭63-141563 号、
特開昭52-125668 号）。Therefore, it has been proposed to suppress discoloration that occurs during heating by adding citric acid or a salt thereof or phytic acid or a salt thereof to the seasoned egg liquid (JP-A-63-141563,
JP-A-52-125668).
しかしながら、これらの防止方法は、現実に使用されて
いるpH値での調味卵液の緑変を防止するものではない。However, these prevention methods do not prevent greening of the seasoned egg yolk at the pH value actually used.
即ち、前記調味卵液（pH8.0）にクエン酸ナトリウム(A)
とフィチン酸50％溶液(B)をそれぞれ単独で添加する場
合には、下表のように、クエン酸ナトリウム単独では0.
8%以上、フィチン酸単独では0.4％以上添加しなければ
ならない。いずれも高い濃度で使用しなければならない
ため、新たな弊害が生じる可能性があり、しかも製造コ
ストも上昇する不都合もある。That is, sodium citrate (A) in the seasoned egg liquid (pH 8.0)
And phytic acid 50% solution (B) are added individually, as shown in the table below, sodium citrate alone is 0.
8% or more, phytic acid alone must be added 0.4% or more. Since both must be used at high concentrations, new harmful effects may occur, and there is also the disadvantage that the manufacturing cost rises.
新鮮な全卵を使用する場合には、pH値が７．０〜７．２
程度で硫化水素の発生は微量であるが、保存中に原料卵
のpH値が７．８程度にまで変化する場合があり、硫化水
素の発生も増加してくることになる。 When using fresh whole eggs, the pH value is 7.0-7.2.
Although the amount of hydrogen sulfide generated is slight, the pH value of the raw egg may change to about 7.8 during storage, and the amount of hydrogen sulfide also increases.
従って、使用する原料卵によっては原料卵液のpH値が高
くなることを想定しておかなければならないのである。Therefore, it must be assumed that the pH value of the raw egg liquid will be high depending on the raw egg used.
（技術的課題） 本発明は、卵液加熱時の緑変を防止する方法において、
卵液のpH値が高くなっても完全に緑変を防止できるよう
にすることを課題としたものである。(Technical problem) The present invention provides a method for preventing greening during egg liquid heating,
The objective is to be able to completely prevent greening even when the pH value of egg liquid is high.
（技術的手段） この技術的課題を解決するための技術的手段は、（イ）
クエン酸又はその塩及びフィチン酸又はその塩を添加す
ること、である。(Technical Means) Technical means for solving this technical problem are (a)
Adding citric acid or a salt thereof and phytic acid or a salt thereof.
（技術的手段の作用及び効果） クエン酸又はその塩にフィチン酸又はその塩併用して添
加すると、調味卵液がアルカリ性であっても、総量を少
なくして卵製品の緑変を防止することができる。(Action and effect of technical means) When citric acid or its salt is added together with phytic acid or its salt, the total amount should be reduced to prevent greening of egg products even if the seasoned egg liquid is alkaline. You can
クエン酸又はその塩とは、トリカルボン酸及びそのナト
リウム、カルシウム、マグネシウムの結合剤で、柑橘類
に多く含まれている天然の添加剤であり、抗酸化作用、
金属イオン封鎖作用のある食品添加剤として知られてい
る。Citric acid or a salt thereof is a binder of tricarboxylic acid and its sodium, calcium and magnesium, which is a natural additive often contained in citrus fruits, and has an antioxidant effect,
It is known as a food additive having a sequestering effect on metal ions.
フィチン酸及びその塩とは、ミオ−イノシトールのヘキ
サリン酸エステル及びそのカルシウム、マグネシウムの
結合塩として植物界に存在する有機燐酸化合物である。Phytic acid and its salts are organic phosphoric acid compounds existing in the plant kingdom as hexaoic acid ester of myo-inositol and its binding salts of calcium and magnesium.
次に、これらの添加剤を併用して卵豆腐を製造した試験
結果について説明する。Next, the test results of producing egg tofu using these additives in combination will be described.
〔試験例−１〕 調味卵液としては、冒頭で説明したものと同じものを使
用し、これにクエン酸ナトリウム及びフィチン酸（50％
溶液として添加）を添加したものについて試験を実施し
た。[Test Example-1] As the seasoning egg liquid, the same one as described at the beginning was used, and sodium citrate and phytic acid (50%
(Added as a solution) was added.
フィチン酸やクエン酸ナトリウムを添加したものはこれ
らを添加していない市販品に比べて破断応力が大きく、
食感による弾力が滑らかさも良好で、pHの大きい方がそ
の傾向が強い。 Those with phytic acid or sodium citrate added have larger breaking stress than commercial products without these additions,
The smoothness due to the texture is also good, and the tendency is stronger when the pH is higher.
更に、フィチン酸濃度の高い方が色調が明るくなること
も認められた。It was also found that the higher the phytic acid concentration, the brighter the color tone.
以上の点から明らかなように、クエン酸の添加量を少な
くしても、フィチン酸を僅かに添加することによって緑
変を抑制する効果が発現する。As is clear from the above points, even if the amount of citric acid added is reduced, the effect of suppressing greening is exhibited by adding a small amount of phytic acid.
クエン酸の緑変防止効果が大きい点を考慮すると、フィ
チン酸はその50％溶液を0.01％（フィチン酸としては0.
005%）程度でも緑変防止効果があると考えられ、クエン
酸を０．２〜０．８％、フィチン酸の50％溶液を0.01〜
０．１％（フィチン酸としては０．００５〜0.05%）の
範囲で選択して併用することによって、卵製品の緑変を
完全に防止できる効果があると認められる。Considering the fact that citric acid has a great effect of preventing greening, phytic acid has a 50% solution of 0.01% (for phytic acid, 0.
005%) is considered to have a greening preventive effect, citric acid 0.2-0.8%, phytic acid 50% solution 0.01-
It is recognized that the effect of completely preventing the greening of the egg product can be completely prevented by selecting 0.1% (0.005-0.05% of phytic acid) in combination and using them together.
〔試験例−２〕 次に、卵焼を調整する場合についての試験を実施した。[Test Example-2] Next, a test was carried out for adjusting omelet.
卵液（100g）、塩（1.2g）、砂糖（4.0g）、醤油（3.4
g）、だし汁（26ｇ）を攪拌して得た調味卵液を10％炭
酸ナトリウム溶液を使用してpH８．０とし、次の三種類
について常法により卵焼を作った。Egg liquid (100g), salt (1.2g), sugar (4.0g), soy sauce (3.4g)
g) and seasoned egg liquid obtained by stirring the soup stock (26 g) were adjusted to pH 8.0 with a 10% sodium carbonate solution, and egg roasting was made by the conventional method for the following three types.
調味卵液そのまま フィチン酸0.025%、クエン酸ナトリウム0.6%を添加し
たもの フィチン酸0.050%、クエン酸ナトリウム0.4%を添加し
たもの その結果、については緑色を帯びた暗い色調の黄色を
呈し、生地がやや粗く滑らかさにかけていた。Seasoned egg liquid with phytic acid 0.025% and sodium citrate 0.6% added Phytic acid 0.050% and sodium citrate 0.4% were added.As a result, the product showed a dark yellow color with a greenish hue It was a little rough and smooth.
については通常の黄色を呈し、食感も緻密に滑らかで
あり、は、明るい黄色を呈し、と同様の食感であっ
た。The sample had a normal yellow color, the texture was finely smooth, and the sample had a bright yellow color, and had the same texture.
その結果、卵焼についても、卵豆腐と同様に緑変の抑制
効果があることが判明した。As a result, it was found that omelet also has the same green suppressing effect as egg tofu.
一般に食品への改質剤の添加はなるべく少量であること
が望ましいとされている。従って、添加するクエン酸量
を少なくして緑変を抑制できる利点がある。It is generally said that it is desirable to add a modifier to food as little as possible. Therefore, there is an advantage that the amount of citric acid to be added can be reduced to suppress greening.
また、フィチン酸はクエン酸ナトリウムに比ってかなり
高価であり、添加物の価格を抑制する意味においてもク
エン酸とフィチン酸とを併用して卵製品の緑変を抑制す
る方が製品のコストをも抑制できる利点がある。Also, phytic acid is considerably more expensive than sodium citrate, and in terms of controlling the price of additives, it is more costly to suppress greening of egg products by using citric acid and phytic acid together. There is an advantage that can also suppress.
Claims (1)
の塩を添加する卵製品の緑変防止方法。1. A method for preventing greening of egg products, which comprises adding citric acid or a salt thereof and phytic acid or a salt thereof.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1140067A JPH0612973B2 (en) | 1989-06-01 | 1989-06-01 | How to prevent greening of egg products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1140067A JPH0612973B2 (en) | 1989-06-01 | 1989-06-01 | How to prevent greening of egg products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0394635A JPH0394635A (en) | 1991-04-19 |
| JPH0612973B2 true JPH0612973B2 (en) | 1994-02-23 |
Family
ID=15260206
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1140067A Expired - Fee Related JPH0612973B2 (en) | 1989-06-01 | 1989-06-01 | How to prevent greening of egg products |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0612973B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7517868B2 (en) * | 2004-07-19 | 2009-04-14 | Ip-6 Research Inc | Phytic citrate compounds and process for preparing the same |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52125668A (en) * | 1976-03-10 | 1977-10-21 | Kureha Chemical Ind Co Ltd | Method of prventing blackening processed egg food |
| JP2535158B2 (en) * | 1986-12-02 | 1996-09-18 | 日清製粉株式会社 | Method for manufacturing frozen egg baked products |
-
1989
- 1989-06-01 JP JP1140067A patent/JPH0612973B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0394635A (en) | 1991-04-19 |
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