JPH10276713A - Seasoning composition for egg cooking - Google Patents

Abstract

(57) Abstract: A seasoning composition for an egg dish added to an egg material when cooking the egg dish, wherein the seasoning composition for an egg dish is characterized by containing a protease. Stuff. [Effect] According to the seasoning composition for egg cooking of the present invention, even when using a frying pan, a pan, a microwave oven, etc., it is easy to cook a ragged egg such as a ragged egg or a scrambled egg. Not only can cooking be ensured, but also the size of the egg grains of the egg dish obtained simply by adjusting the stirring immediately before or immediately after the end of the heating can be freely adjusted.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention is not only capable of cooking egg dishes such as ragged eggs, scrambled eggs, etc., simply and with good texture, by simply mixing it with egg ingredients, and by any heating method. The present invention relates to a seasoning composition for an egg dish that can freely adjust the size of egg grains of the completed egg dish.

[0002]

2. Description of the Related Art Heretofore, as a method of cooking egg dishes such as a ragged egg and a scrambled egg, for example, when cooking a ragged egg using a frying pan or a pan, the egg is broken. Put it in a thick pot, add salt and sugar and mix.
Cook with 4 pieces of chopsticks and cook until it becomes dry ("Bukchicho-san's egg dish"
7 pages, Teruko Ohara, Rooster Co., Ltd., published on March 30, 1981). When using a microwave oven, add eggs and seasonings to a tall glass and mix well. Then, heat it for 1 minute without wrap, stir with chopsticks when it swells to about half, heat again for 30 seconds in a microwave oven, and stir well ("My Life Series 197 Using a Microwave", p. 36) And Etsuko Amano, Graph Co., Ltd., issued on May 30, 1986). When cooking scrambled eggs using a frying pan or a pan, break the eggs into a container, add salt, pepper, and milk, add salad oil to a sufficiently heated frying pan, and mix in excess oil. Throw the butter into a frying pan and turn it all over,
Put the above-mentioned beaten egg in this frying pan, stir at a stroke with wooden rice scoop, and remove from the fire when it is half-ripened ("Bukchicho-san's egg dish", page 15, Terako Ohara, Rooster Co., 1981. In the case of using a microwave oven, the first heating time (1 minute) in the above method for cooking a ragged egg is 30 minutes.
A cooking method similar to the above ("My Life Series 197 Utilizing a Microwave Oven", page 36, Etsuko Amano, Graph Co., Ltd., published on May 30, 1986) except for seconds is known.

However, in the case of these cooking methods,
There are the following problems. In other words, in the case of cooking a ragged egg using a frying pan or a pan, not only must the egg be constantly stirred, but also moist,
In addition, techniques such as heat control are required to obtain soft and soft textured ragged eggs. On the other hand, in the case of a method using a microwave oven, not only is it necessary to take out and stir, despite cooking in a microwave oven, but also,
Eggs tend to become sponge-like due to variations in egg temperature and content. Moreover,
Since the size of the egg of the ragged egg greatly depends on the stirring power at the time of cooking, it is very difficult to obtain a fine and smooth ragged egg. Similarly, in the case of cooking scrambled eggs, the same technique as described above is required in order to obtain moist and fluffy scrambled eggs having a good texture, and in spite of cooking in a microwave oven, Time-consuming,
There are problems such as "su" entering and sponge shape.

Further, the present applicant has proposed a method of denaturing a protein by the effect of an acid to regulate the gelation state of egg white (Japanese Patent Application Laid-Open No. 2-174657). It relates to a cooking method of heating by microwaves emitted from a microwave oven, and does not mention the case of heating by heating or electric heating using a frying pan or a pan. Since it largely depends on the power of stirring during the operation, it takes time and skill to obtain a good texture.

[0005] The present invention has been made in view of the above circumstances,
Just mix with the egg ingredients and use any cooking method,
Egg dishes such as soboro eggs, scrambled eggs,
Further, it is an object of the present invention to provide a seasoning composition for an egg dish that can not only be cooked with good texture but also can freely adjust the size of the egg grains of the completed egg dish.

[0006]

Means for Solving the Problems and Embodiments of the Invention The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, by adding a protease to a seasoning composition for egg cooking, Regardless of the cooking method using a frying pan, a pan or the like, or the cooking method using a microwave oven, it is possible to simply and surely obtain a tattered egg dish such as a tattered egg or a scrambled egg having a good texture. Instead, the present inventors have found that the size of egg particles can be freely adjusted only by adjusting the stirring force immediately after heating, and have accomplished the present invention.

[0007] It is not clear why the above-mentioned seasoning composition for cooking eggs makes it possible to produce good ragged egg dishes.
When a seasoning composition containing a protease is added to the egg material, the protein in the egg material (particularly in the egg white portion) is degraded, so that the egg white gels at a slower rate. As a result,
Even when cooked in a microwave oven, it becomes difficult for "su" to enter, and the network unit of the formed gel is reduced, and as a result, it is possible to easily obtain a small egg with a small particle size of the egg, It is presumed to be achieved.

Accordingly, the present invention relates to a seasoning composition for an egg dish which is added to an egg material when cooking the egg dish, wherein the seasoning composition for an egg dish is characterized by containing a protease. I will provide a.

Hereinafter, the present invention will be described in more detail. The present invention is a seasoning composition for an egg dish which is added to an egg material and can add various proteases by various heating and cooking methods, to which a protease is added. The properties of the composition are not particularly limited, and the composition can be used in all properties such as liquid, granular, powder, and paste.

Here, the egg material to which the seasoning composition for cooking eggs of the present invention is added is not particularly limited, except that it is an egg of a bird or a reptile. Among them, for example, a chicken egg, a duck egg and a quail Those derived from poultry, such as eggs, are preferred, and chicken eggs generally used in egg cooking are most preferred. Further, in the case of the present invention, as the egg material, all the eggs of these eggs may be used alone, or the yolk may be added to all the eggs, and the egg white may be used as appropriate.
In consideration of the object of the present invention, it is necessary that the egg material always contains egg white.

As the protease to be added to the seasoning composition for cooking eggs of the present invention, any edible protease can be used, and those described in the food additive list can be suitably used. Examples of such proteases include plant-derived proteases such as papain and bromelain, animal-derived proteases such as trypsin and pepsin, and various proteases obtained during microbial fermentation such as those derived from Bacillus subtilis. These can be used alone or in an appropriate combination of two or more.

The amount of the protease to be added in the seasoning composition for egg cooking of the present invention is not particularly limited, and is appropriately selected depending on the amount of the seasoning composition for egg cooking added to the egg material. When the egg cooking seasoning composition of the present invention is added to the egg material, the total protease component is measured as an enzyme unit by the following method,
Preferably 10 to 750 units, more preferably 50 to 450 units, particularly preferably 100 to 100 units per gram of egg material.
It is preferred to add the protease so as to give 300 units. Moreover, it is preferably 5-500 per gram of egg white.
It is suitable to add the protease so as to be in units, more preferably 30 to 350 units, particularly preferably 50 to 250 units. If the amount of the protease is too small, the effect of the protease on egg white protein is not sufficiently exhibited, while if too large, the egg white protein is excessively decomposed,
There is a case where gelling hardly occurs, the texture of the obtained egg dish becomes sticky, the flavor of the protease itself, the bitterness due to the decomposition of the egg white protein, and the flavor of the peptide are strongly exhibited.

As an example of a commercially available preparation as the protease (enzyme) of the present invention, "Papain 300" manufactured by Nippon Biocon Co., Ltd. can be mentioned. In order to impart the enzyme activity in the amount range, when the seasoning composition for cooking eggs of the present invention is added to an egg material, the papain agent “papain 300” is used in an amount of 0.03 mg to 2 g per 1 g of the egg material. 0.5mg
What is necessary is just to mix so that it may become.

A method for measuring the enzyme unit (activity) of the protease will be described below. FIG. 1 shows a flowchart of the measurement method. <Method of measuring enzyme activity of protease> Preparation of reagent (1) Casein substrate (1% (weight / volume)) 1.78 g of Na ₂ HPO ₄ was dissolved in about 400 ml of deionized water (final concentration: 0.125 M) Then, 5 g of casein as an anhydride (calculated after losing weight by drying at 105 ° C. for 4 hours and converting it to 5 g) was added to this aqueous solution to dissolve, and then the aqueous solution was adjusted to pH 6 ± 0. .0
Adjust to 5 using a 0.1 M citric acid solution (21 g of citric acid monohydrate is dissolved in about 800 ml of deionized water and made up to 1 liter in a volumetric flask).
In this case, it is desirable to add the 0.1 M citric acid solution as little as possible and to stir quickly to prevent precipitation of casein. 500 pH adjusted aqueous solution
After transferring to a volumetric volumetric flask, make up to 500 ml with deionized water to prepare a 1% (weight / volume) casein substrate. Although this casein substrate can be used for up to 5 days in a refrigerator, it is used for measurement after checking the pH before use. (2) was dissolved in cysteine -EDTA buffer Na ₂ HPO ₄ deionized water L- cysteine hydrochloride monohydrate and 14 g EDTA · 2Na and about 800 ml 8.782G of 7.1 g, the aqueous solution 10%
(Weight / volume) Sodium hydroxide solution (50 g of sodium hydroxide was added to 400 ml of deionized water and dissolved.
After adjusting the pH to be 6 ± 0.05 using a 00 ml volumetric flask, transfer to a 1 liter volumetric flask, make up with deionized water, and add cysteine-EDTA buffer. Liquid. (3) 30% (weight / volume) trichloroacetic acid (TC
A) Solution About 300 ml of 300 g of trichloroacetic acid (TCA)
After dissolving by adding to deionized water, further add deionized water to make up to 1 liter. (4) 0.1N hydrochloric acid solution 4.36 ml of concentrated hydrochloric acid is gradually added to 200 ml of deionized water, then transferred to a 500 ml volumetric flask, and further made up to 500 ml with deionized water. (5) Tyrosine solution (100 μg / ml) L-tyrosine is dried at 105 ° C. for 4 hours and stored in a desiccator. 0.1 g of this L-tyrosine is accurately measured, and 290 ml of 0.1N hydrochloric acid is added to dissolve it. After dissolution, transfer to a 1 liter volumetric flask and add deionized water to make up to 1 liter. Preparation of standard graph (1) Tyrosine concentration of 20 μm using the above tyrosine solution
g / ml, 40 μg / ml, 60 μg / ml, 80 μg
A solution that is / ml is prepared as follows.

Tyrosine concentration (μg / ml) Tyrosine solution (ml) Deionized water (ml) 20 2 8 4 4 6 6 6 6 4 8 0 8 2

(2) Absorbance (OD.2) at a wavelength of 280 nm of the tyrosine solution and the tyrosine solution of each concentration.
80 nm). Note that deionized water is used as a control solution. (3) Tyrosine concentration is plotted on the horizontal axis. D. Each measurement point is plotted with the 280 nm as the vertical axis, and the tyrosine concentration of 0 to 10 is plotted.
A standard graph of 0 μg / ml is prepared, and the slope (S) of the graph is determined. Preparation of Enzyme Solution An enzyme agent to be a measurement sample was precisely weighed and subjected to O.D. D. When measuring 280 nm, the absorbance is 0.3
Cysteine-EDTA so as to be in the range of 0.7 to 0.7.
An enzyme solution is prepared by appropriately diluting the buffer solution with a buffer solution. After the preparation of each enzyme solution, the following operation procedure must be started within 10 to 15 minutes. Operation Procedure Three 20 ml test tubes were prepared for the enzyme sample, and four tubes were prepared for the enzyme blank, and the casein substrate was dispensed into each test tube in 5 ml portions. After preheating in a constant temperature bath at 40 ° C. ± 1.0 ° C. for 5 minutes, 2 ml of each of the above enzyme solutions were added, and the mixture was quickly stirred, immediately returned to the constant temperature bath and reacted for exactly 1 hour. Thereafter, the above 30% T.P. C. The reaction is stopped by adding 3 ml each of solution A to each test tube. On the other hand, the 30% T.D. C. After adding 3 ml of the A solution, the unreacted enzyme solution is added. After stirring the solution in each test tube, each test tube is placed in the above-mentioned thermostat for 30 minutes to completely coagulate the precipitate of casein. After 30 minutes, each test tube was taken out of the thermostat and cooled to room temperature.
o. 42 using a filter paper and the wavelength of each filtrate was 280 nm.
Is measured using deionized water as a control solution. Calculation In the above procedure, the enzyme solution used for the reaction was 2 m
1, the amount of the solution in the test tube is 5 ml of substrate, 2 m of enzyme solution
l, T. C. A solution 3 ml total 10 ml, reaction time 6
Since 1 g is equivalent to 1000 mg for 0 min, the enzyme activity (unit) per 1 mg of the enzyme preparation is represented by the following formula if the amount of the enzyme that releases a non-protein substance corresponding to 1 μg of tyrosine per minute is defined as 1 unit. Can be calculated by Enzyme activity (U / mg) = (OD × DF × 10) ÷ (2 ×
OD: Numerical value obtained by subtracting the absorbance value of the blank from the absorbance value of the sample DF: Dilution factor of the enzyme solution S: Slope obtained from the standard graph W: Weight of enzyme agent (g)

[0017] The seasoning composition for egg cooking of the present invention may contain, as far as possible, a seasoning and the like used when cooking egg cooking, together with proteases, as long as the effects of the present invention are not impaired. Specifically, salt, sodium glutamate (hereinafter, MSG), soy sauce (including powdered soy sauce), miso, ketchup, Worcester sauce, sugars such as sugar, vinegar, mirin, sake, acidulant, amino acids, oyster sauce, Various seasonings such as toubanjan, gochujang, beef extract, pork extract, chicken extract, seafood extract, vegetable extract, yeast extract, etc., edible fats and oils, flour,
Various additives such as starch, thickener, coloring agent, flavor, antioxidant, emulsifier, various spices such as black pepper, white pepper, red pepper, chili pepper, curry powder, saffron, garlic, paprika, basil, parsley, etc. 1
Seeds can be used alone or in appropriate combination of two or more kinds. In addition, vegetables such as leeks, carrots, corns, green peas, onions and the like, mushrooms such as shiitake mushrooms and shimeji,
Seaweed such as seaweed and seaweed, seafood such as fish mash, beef, pork, chicken, char siu, ham, bacon,
Ingredients such as meat such as sausage (including various drying ingredients)
May be used alone or in combination of two or more. In addition, these compounding amounts can be set to normal amounts in consideration of the effects of the present invention.

The seasoning composition for cooking eggs of the present invention is used by adding it to an egg material. The proportion of the addition is such that the protease in the composition falls within the above-mentioned range relative to the egg material. It is preferably selected from 1 to 30% by weight, more preferably 5 to 20% by weight based on the egg material.
% By weight. If the compounding ratio as the composition is too small, the flavoring by the seasonings and the like compounded as other components may be insufficient, and it may be necessary to further mix various seasonings and the like at the time of cooking. The flavor of the ingredients may be too strong.

The method for producing the seasoning composition for cooking eggs of the present invention is not particularly limited, and can be prepared, for example, by appropriately mixing and stirring the above protease and other components according to a conventional method. .

In addition, in the case of the seasoning composition for cooking eggs of the present invention, the above-mentioned seasoning and the like can be blended as other components. When the seasoning composition is added, it may be added to the egg material separately from the egg seasoning composition of the present invention.

As the cooking method of the egg dish using the seasoning composition for an egg dish of the present invention, a method conventionally used as a method of cooking a tattered egg dish such as a tattered egg or a scrambled egg is employed. As such a method, as described above, using a frying pan or a pot or the like, heating by heating, electric heating, etc., a method of cooking the egg dish, heating by microwaves from a microwave oven. And a method of cooking the above-mentioned egg dish.

Specifically, for example, the egg cooking seasoning composition of the present invention is added to a uniformly stirred egg solution (egg material) so that the amount of protease is within the above range, and the whole is mixed. Using a frying pan or a thick pan or the like that has been oiled according to the above, there can be mentioned a method of cooking the above-mentioned egg dishes over medium heat, but in the case of the present invention, a conventional seasoning composition for egg dishes Unlike the case of using, it is not necessary to stir constantly, the eggs are almost solidified, and just before stirring or immediately after removing from the fire, lightly stir and lightly mix the egg dishes such as ragged eggs and scrambled eggs. The size of the egg can be freely adjusted by the stirring method at this time. On the other hand, as a method of using a microwave oven, for example, in the same manner as described above, the egg solution to which the seasoning composition for egg cooking of the present invention has been added is poured into a container that can be cooked in a microwave oven, and the lid is used as it is or in a wrap or the like. And put it in a microwave oven having an output of 400 to 600 watts. Then, place the microwave in a time period of about 1 second for 1 g of the egg solution to which the above composition is added, or a time period in which the aggregation of the whole egg is completed. Although there can be mentioned a method of operating, in the case of the present invention, unlike the case of using the conventional seasoning composition for egg cooking, there is no need to take out the egg solution from the microwave during cooking, and lightly after heating is completed. By just stirring, you can obtain good-tasting egg dishes such as ragged eggs and scrambled eggs, and not only can you freely adjust the size of the egg grains depending on the stirring method, but you can also enter "su" Since the pile, there is no need to worry about nervously cooking time.

Egg dishes such as ragged eggs and scrambled eggs thus obtained are moist and have a good texture, and especially with ragged eggs, the particle size can be reduced. Can also be provided. In addition, these egg dishes are hardly hardened even when cooled, and can maintain a moist texture for a long time.

[0024]

According to the seasoning composition for egg cooking of the present invention, even if a frying pan, a pan, a microwave oven, or the like is used, a egg-shaped egg dish such as a ragged egg or a scrambled egg can be used. Not only can be cooked simply and reliably, but also the size of the egg grains of the egg dish obtained by simply adjusting the stirring just before or immediately after the end of the heating can be freely adjusted. Therefore, by using the seasoning composition for egg cooking of the present invention, not only a ragged egg dish such as a ragged egg or a scrambled egg having a good texture can be obtained easily and easily, but also particularly a ragged egg. In this case, it is also possible to easily produce a fine and smooth texture.

[0025]

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to Examples and Comparative Examples, but the present invention is not limited to the following Examples. In the following examples, all parts mean parts by weight.

[Example 1] While 5 parts of butter was heated to 180 ° C on a hot plate, papain (“Papain 300” manufactured by Nippon Biocon) was added to 60 parts of the melted egg as a seasoning composition for cooking eggs. Add so that the enzyme activity is 150 units per 1 g of beaten egg, and add salt 0.3
, 1.5 parts of sugar, 1 part of kelp extract, and 0.02 part of white pepper, respectively, and then a mixture obtained by mixing them is poured. The mixture is heated for 20 seconds, and then turned over using a fry-back. After heating for 2 seconds, the mixture was transferred to a bowl and stirred with a whisk for 30 seconds to obtain a ragged egg of Example 1.

[Example 2] In Example 1, a protease derived from a microorganism ("Protin PC-1" manufactured by Daiwa Kasei Co., Ltd.) was used in place of the papain ("Papain 300").
0 ") was prepared in the same manner as in Example 1 except that the enzyme activity was added to 1 g of the beaten egg so that the enzyme activity was 30 units, to obtain a ragged egg of Example 2.

[Example 3] Cooking was carried out in the same manner as in Example 1 except that the amount of papain added was adjusted so that the enzyme activity was 650 units per 1 g of melted egg.
The ragged egg of Example 3 was obtained.

[Comparative Example 1] Cooking was carried out in the same manner as in Example 1 except that papain was not added.
The ragged egg of Comparative Example 1 was obtained.

Example 4 Bromelain (manufactured by Kyowa Solzyme Co., Ltd.) was added to 60 parts of a beaten egg so that the enzyme activity became 150 units per 1 g of the beaten egg, and 5 parts of butter and 0.3 parts of salt were added. Parts, sugar 1.5 parts, kelp extract 1 part,
Add 0.02 parts of white pepper, mix them well and put them into a 300 cc glass cup, transfer them to a bowl after heating for 1 minute in a microwave oven 600W,
The mixture was stirred with a whisk for 30 seconds to obtain a ragged egg of Example 4.

[Example 5] Cooking was carried out in the same manner as in Example 4 except that the amount of papain added was adjusted so that the enzyme activity was 30 units per gram of egg. I got a ragged egg.

Example 6 Cooking was carried out in the same manner as in Example 4 except that the amount of papain added was adjusted so that the enzyme activity was 650 units per gram of egg.
The ragged egg of Example 6 was obtained.

Comparative Example 2 The procedure of Example 4 was repeated, except that papain was not added.
The ragged egg of Comparative Example 2 was obtained.

The texture, appearance, etc. of these ragged eggs were
Ten specialized panels of five women and five females performed a sensory test and evaluated according to the following evaluation criteria, and the particle size of each egg was determined as a passage rate according to the following formula. Table 1 shows the result of averaging them. Evaluation criteria a. Egg hardness 1. Pretty hard 2. Somewhat hard 3. Just good firmness 4. Somewhat too soft 5. Fairly soft b. Appearance 1. Pretty bad 2. Somewhat bad 3. Normal 4. Somewhat good 5. Very good c. Comprehensive evaluation (egg hardness, appearance, taste / texture) Pretty bad 2. Somewhat bad 3. Normal 4. Somewhat good 5. Remarkably good passage rate = ragged egg that passed through the sieve (g) / whole ragged egg (g) x 100 (Sieve used: 4.75 mm mesh, sieving conditions: hand sieve amplitude 10 cm, 30 seconds)

[0035]

[Table 1]

Example 7 While heating 5 g of rapeseed oil to 180 ° C. on a hot plate, 60 g of the melted egg was added to a seasoning composition for egg cooking (“Papain 300” manufactured by Nippon Biocon Co., Ltd.).
03g, powdered soy sauce 0.4g, sugar 1.5g, bonito extract powder 1g, hot air dried liwa nori 1g, hot air dried cod grind 2g, hot air dried leek 1g, sansho 0.02g, red pepper 0.02g) After that, the well-mixed one was poured, and the one heated for 25 seconds was turned over using a fly-back, heated for another 15 seconds, and then transferred to a bowl and stirred with a whisk for 30 seconds to obtain the sapporo of Example 7. I got an egg.

Example 8 Egg cooking seasoning composition ("Papain 300" manufactured by Nippon Biocon Co., Ltd.) was added to 60 g of the melted egg.
03g, powdered fat 3g, sugar 1.5g, beef extract powder 1.5g, freeze-dried ground beef 3g, parsley flake 0.5g, white pepper 0.02g)
A well-mixed mixture was placed in a 300 cc glass cup, heated in a microwave oven at 600 W for 1 minute, transferred to a ball, and stirred with a rice scoop for 5 seconds.
Got scrambled eggs.

The egg dishes of Examples 7 and 8 were subjected to a sensory evaluation in the same manner as described above, and a pass rate was determined.
Table 2 shows the results.

[0039]

[Table 2]

[Brief description of the drawings]

FIG. 1 is a flowchart illustrating a method for measuring the enzyme activity of a protease of the present invention.

Claims (1)

[Claims] 1. A seasoning composition for an egg dish added to an egg material when cooking the egg dish, wherein the seasoning composition for an egg dish contains a protease.