Fragrance composition for treating egg with shell

Abstract

To provide a fragrance composition for treating eggs with shells and a method for treating eggs with shells, which can ensure good hygiene of the eggs with shells and add a pleasant fragrance to the eggs with shells.SOLUTION: A fragrance composition for treating eggs with shells comprises the following components (A), (B), and (C): (A) a fragrance having antibacterial properties, (B) an emulsifier, and (C) an alcohol.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a flavoring composition for treating shell eggs, which can keep shell eggs in good sanitary condition and impart a fragrance to the shell eggs, and a method for treating shell eggs. [Background technology]

[0002] To reduce bacterial contamination such as Salmonella, shell eggs are washed with a sodium hypochlorite solution of 150 ppm or more, then dried and packed into containers. Therefore, the smell of sodium hypochlorite may remain in the packed shell eggs. In addition, eggs have their own natural egg smell (farm smell) that comes from feces, feed, etc., and some consumers dislike this smell.

[0003] Patent Document 1 proposes a method of masking the fishy smell peculiar to chicken eggs by circulating cold air together with a flavoring substance in a sealed area, holding the eggs in an atmosphere of the flavoring substance for a predetermined period of time, and allowing the aroma emitted by the flavoring substance to be imparted to the egg white by respiration through the pores in the eggshell, thereby masking the fishy smell peculiar to chicken eggs.

[0004] However, the method described in Patent Document 1 requires a sealed facility for circulating cold air in order to impart the aroma emitted by the flavoring substance to the egg whites of chicken eggs, which places a heavy burden on the facility. In addition, even if the surface of shell eggs is washed with a sodium hypochlorite solution, there is a risk of bacteria adhering to the surface, so it is required to be more hygienic. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent No. 6391314 Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention has been made in consideration of the above-mentioned conventional problems and current circumstances, and has an objective of providing a fragrance composition for treating shell eggs and a method for treating shell eggs that can maintain the hygiene of shell eggs in good condition and impart a pleasant fragrance to shell eggs. [Means for solving the problem]

[0007] As a result of extensive research aimed at solving the above-mentioned problems, the present inventors discovered that by contacting shell eggs with a fragrance composition containing an antibacterial fragrance, an emulsifier, and alcohols, bacterial contamination on the eggshell surface can be reduced and a pleasant fragrance can be imparted to the shell eggs, thus completing the present invention.

[0008] That is, the present invention relates to a composition comprising the following components (A), (B) and (C): (A) Fragrances with antibacterial properties (B) Emulsifier (C) Alcohols The present invention provides a flavor composition for treating shell eggs, comprising: The present invention also provides a method for treating shell eggs, which comprises contacting shell eggs with the flavor composition for treating shell eggs described above, and then drying the shell eggs. Effect of the Invention

[0009] According to the flavor composition for treating shell eggs and the method for treating shell eggs of the present invention, bacterial contamination of the eggshell surface can be reduced. In addition, a desirable fragrance can be imparted to the shell eggs. This allows shell eggs to be obtained that are in a good hygienic state and have a good fragrance. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] [Fragrance composition for treating shell eggs] The flavor composition for treating shell eggs of the present invention contains (A) a flavor having antibacterial properties, (B) an emulsifier, and (C) an alcohol. Shell eggs are raw eggs with shells, and examples of such shell eggs include poultry eggs such as chickens, ducks, quails, silkies, etc. Among these, shell eggs are preferred from the viewpoint of productivity. From the standpoint of maintaining good hygiene and productivity, it is preferable to use shell eggs that have been washed with a sodium hypochlorite solution or the like and dried after laying, and it is even more preferable to use shell eggs that have been further washed and dried and then packed in containers.

[0011] (A) The fragrance having antibacterial properties may be one type or two or more types. Fragrances are generally classified into natural fragrances (animal fragrances, vegetable fragrances) and synthetic fragrances, but the fragrance may be either one or a mixture. It is preferable that the fragrance having antibacterial properties be two or more types, and more preferably three or more types.

[0012] The antibacterial flavorings include flavorings that exhibit antibacterial activity with growth inhibition in bacterial culture in the antibacterial test shown in the Examples below. Examples of bacteria include bacteria that cause food poisoning, such as Salmonella bacteria such as S.Enteritidis, S.Infantis, S.Typhimurium, coliform bacteria (Escherichia coli) such as E.coliO157, and Staphylococcus bacteria such as S.aureus (Staphylococcus aureus). From the viewpoint of maintaining good hygiene of shell eggs, the antibacterial flavoring is preferably a flavoring that exhibits antibacterial activity against bacteria that are likely to cause egg-derived food poisoning, and more preferably a flavoring that exhibits antibacterial activity against S. Enteritidis, E. coli O157, and S. aureus (Staphylococcus aureus). Specific examples of antibacterial flavorings include cloves, ginger, spice mix, sage, lemon, lemongrass, oregano, thyme, and rosemary. In the present invention, from the viewpoints of maintaining good hygiene of shell eggs, reducing the odor of sodium hypochlorite and the inherent odor of eggs, and improving the taste of eggs when the aroma is transferred to the inside of the eggs, component (A) is preferably at least one selected from cloves, lemongrass, and lemon, and more preferably a combination of cloves and lemongrass, cloves and lemon, lemongrass and lemon, or cloves, lemongrass and lemon.

[0013] The content of component (A) in the flavor composition for treating shell eggs is preferably from 20 to 60 mass %, more preferably from 25 to 45 mass %, from the viewpoint of dispersing in water.

[0014] The flavor composition for treating shell eggs of the present invention contains an emulsifier (B). The emulsifier is not particularly limited as long as it is one that is used in foods, and examples thereof include glycerin fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, saponin, sucrose fatty acid esters, and lecithin. The emulsifiers may be used alone or in combination of two or more. Among them, glycerin fatty acid esters are preferred from the viewpoint of increasing the dispersibility of component (A) and allowing the flavor composition for treating shell eggs to be uniformly attached to the surface of shell eggs.

[0015] The content of component (B) in the flavor composition for treating shell eggs is preferably from 5 to 40 mass %, more preferably from 7 to 20 mass %, from the viewpoint of dispersibility of component (A). The mass ratio of component (A) to component (B) in the flavor composition for treating shell eggs [(B) / (A)] is preferably from 0.08 to 0.75, and more preferably from 0.2 to 0.4, from the viewpoint of dispersibility of component (A).

[0016] The flavor composition for treating shell eggs of the present invention contains (C) an alcohol. Examples of the alcohol include monohydric, dihydric, or polyhydric alcohols. The alcohols may be used alone or in combination of two or more. Among them, from the viewpoint of dissolving the flavor component of component (A), monohydric alcohols and trihydric alcohols are preferred, and ethanol and glycerin are more preferred. The alcohol can be used in the form of an aqueous alcohol solution. The alcohol concentration of the aqueous alcohol solution is not particularly limited and is, for example, 1 to 95% by mass. The water is not particularly limited, and tap water, distilled water, ion-exchanged water, etc. can be used.

[0017] The content of component (C) in the flavoring composition for treating shell eggs can be set as appropriate, but from the viewpoint of making it easier to mix the oil-soluble flavoring with water, it is preferably 10 to 75 mass%, more preferably 25 to 75 mass%. The mass ratio of component (A) to component (C) in the flavor composition for treating shell eggs [(C) / (A)] is preferably from 0.4 to 3.8, and more preferably from 1.5 to 2.5, from the viewpoint of dispersibility of component (A).

[0018] In addition to the above-mentioned components, the flavor composition for treating shell eggs of the present invention may contain, for example, a pH adjuster, an antioxidant, a coloring agent, a preservative, a gelling agent, etc., as appropriate, so long as the effects of the present invention are not impaired. The content of the additives can be appropriately set as long as the object of the present invention is not impaired.

[0019] The flavoring composition for treating shell eggs can be produced in a conventional manner, and any suitable method can be used. From the viewpoint of dispersing component (A), however, it is preferable to mix component (A) and component (C) and then mix component (B).

[0020] The flavor composition for treating shell eggs of the present invention may be used as it is, or may be prepared in the form of a concentrated liquid and diluted with water etc. at the time of use. From the viewpoint of usability, the dilution ratio is preferably 2 to 6 times by mass. The water content when the flavoring composition for treating shell eggs is diluted with water is more preferably 90 to 99 mass%, from the viewpoint of increasing the dispersibility of component (A) and uniformly adhering the flavoring composition for treating shell eggs to the surface of shell eggs. The concentration of component (A) when the flavoring composition for treating shell eggs is brought into contact with the shell eggs is preferably 0.3 to 1.8% by mass from the viewpoints of maintaining the hygienic condition of the shell eggs in good condition and imparting a pleasant fragrance to the shell eggs.

[0021] [Method of processing shell eggs] The method for treating shell eggs of the present invention includes contacting shell eggs with the flavor composition for treating shell eggs described above, followed by drying. The means for contacting the shell eggs with the flavor composition for treating shell eggs is not particularly limited, and examples thereof include spraying the flavor composition for treating shell eggs onto the shell eggs, immersing the shell eggs in the flavor composition for treating shell eggs, and applying the flavor composition for treating shell eggs onto the shell eggs. Among these, from the viewpoint of productivity, it is preferable to spray the flavor composition for treating shell eggs onto the shell eggs. The contact can be carried out under reduced pressure or pressure, but is preferably carried out under normal pressure. The temperature at which the shell eggs are brought into contact with the flavor composition for treating shell eggs is preferably 15 to 25°C, more preferably 18 to 23°C. The concentration of component (A) when the flavor composition for treating shell eggs is brought into contact with the shell eggs is as described above.

[0022] After contact, the mixture is dried and, if necessary, sealed. The drying method is not particularly limited, but natural drying is preferred. As shown in the examples below, the egg shell surface of the shelled eggs treated according to the present invention has reduced bacterial contamination and is kept hygienic. In addition, a pleasant aroma is imparted, and the pleasant aroma can be felt, for example, when the pack is opened. EXAMPLES

[0023] [Shell eggs] Shell eggs delivered from the farm (storage temperature: 18-19°C) were washed with a 150 ppm sodium hypochlorite solution (50-60°C) and then rinsed with hot water at 50-60°C. They were then air-dried, sorted by egg weight, and packed into 6- or 10-egg packs. These were used in the following tests.

[0024] Test Example 1 Antibacterial test 1) A flavoring composition for treating shell eggs was prepared by mixing 40% by mass of essential oil, 30% by mass of emulsifier (glycerin fatty acid ester manufactured by Riken Vitamin Co., Ltd.), and 30% by mass of ethanol (purity 50% by mass). The essential oils used in the flavoring were seven types: lemon, clove, lemongrass, sage, oregano, ginger, and spice mix.

[0025] 2) Antibacterial tests were conducted using the following method. i) One colony each of Salmonella (isolated from our own farm), Escherichia coli (isolated from our own farm), and Staphylococcus aureus (isolated from our own farm), which are problematic as they can infect laying hens and cause food poisoning in humans, was inoculated into a sterile test tube containing 20 mL of TSB (Trypticase soy broth) and cultured at 37°C for 20 ± 2 hours. ii) 1.0 mL of the liquid in which each bacteria was cultured was dispensed into a sterile test tube, and 0.6 mL of the flavor composition for treating shell eggs prepared in 1) was added thereto, followed by thorough stirring and sensitization for 5 minutes. iii) 1.0 mL of each sample was spread onto selective media for each bacterium (Salmonella and Escherichia coli: DHL medium, Staphylococcus aureus: HI agar medium) and cultured under the conditions specified for each bacterium. The results are shown in Table 1.

[0026] [Table 1]

[0027] As shown in Table 1, cloves and lemongrass were effective against all bacteria, with no bacteria detected. Sage was effective against Escherichia coli and Staphylococcus aureus, but its effect against Salmonella was somewhat inferior. The antibacterial activity of each flavoring was highest in the following order: cloves = lemongrass > sage > lemon ≧ ginger = spice mix.

[0028] Test Example 2: Fragrance adhesion and effect on taste 0.8 mL of a 1% by mass aqueous solution of the flavor composition for treating shell eggs prepared in Test Example 1 was sprayed onto shell eggs packed in a pack of 10, which were then sealed. As a control, 0.8 mL of a 1% by mass aqueous solution of a composition containing 40% by mass of medium-chain fatty acid oil, 30% by mass of emulsifier (glycerin fatty acid ester), and 30% by mass of ethanol (purity 50% by mass) was sprayed in the same manner instead of the flavor composition for treating shell eggs. Two to five minutes after spraying, a sensory evaluation was conducted on the quality of the scent when the pack was opened. The shelled eggs were stored in a refrigerator for one week, after which the aroma persistence and preference were evaluated. The aroma persistence was evaluated on a three-point scale (◯: the aroma could be detected, △: the aroma could be slightly detected, ×: the aroma could hardly be detected) by four evaluators, and the preference was evaluated on a five-point scale (5: preferred, 4: somewhat preferred, 3: neither preferred nor negative, 2: somewhat unpreferred, 1: unpreferred), and the average of the four evaluators' ratings was calculated.

[0029] Furthermore, a sensory test was conducted on raw and boiled shelled eggs stored in the refrigerator for one week to determine whether the aroma had transferred to the egg white and yolk. The sensory evaluation was done on a four-point scale (3: strongly detectable, 2: detectable, 1: faintly detectable, 0: not detectable (same as control)), and the average of the four evaluators was calculated. The results are shown in Table 2.

[0030] [Table 2]

[0031] As shown in Table 2, lemongrass, lemon and ginger gave good results in terms of the persistence of the scent on the surface of the eggs and their palatability. Cloves were long-lasting but had poor palatability. In terms of the transfer of flavorings in raw eggs and boiled eggs, sensory evaluation showed that lemongrass, lemon and ginger gave good results. From these results, it was thought that lemongrass, lemon and ginger are desirable for adhering to the surface of shelled eggs and for flavoring.

[0032] Test Example 3 1) The components were mixed according to the composition shown in Table 3 to obtain a flavor composition for treating shell eggs.

[0033] [Table 3]

[0034] 2) 0.8 mL of a 6% by weight aqueous solution of the flavor composition for treating shell eggs prepared in 1) above was sprayed onto shell eggs packed in a pack of 10, which were then dried and sealed. The eggs were stored at 23°C for 3 days and then refrigerated for 7 days. As a control, eggs that were not sprayed with any fragrance (untreated group) were prepared for comparison. After refrigerated storage, the shell eggs were evaluated for bacterial counts on the egg surface (total bacteria count), egg aroma (attached to shell eggs), and a sensory evaluation of egg taste was conducted. The sensory evaluation was conducted in comparison with an untreated group on a 7-point scale (3: extremely favorable, 2: favorable, 1: slightly favorable, 0: no difference from the untreated group, -1: slightly inferior, -2: inferior, -3: extremely inferior), and the average of the four evaluators was calculated.

[0035] Bacterial testing of the egg surface was carried out using the stamp agar method on normal agar medium. A total of 20 eggs (10 from the spray-treated group and 10 from the untreated group) were coated with medium in a circle around the equator of the egg, and the number of colonies was counted after incubation at 37°C for 24 hours. The results are shown in Tables 4 and 5.

[0036] [Table 4]

[0037] [Table 5]

[0038] As shown in Table 4, in the sprayed treated group, bacteria were detected in 3 out of 10 eggs, and the bacterial count was also low at 3 or less. On the other hand, in the untreated group, bacteria were detected in 8 out of 10 eggs, and the bacterial count was high at 3 to 7. It was confirmed that the spraying of the flavoring agent kept the egg surfaces hygienic. In addition, as shown in Table 5, when the pack was opened 10 days after production, the scent was a refreshing lemon scent, which was favorably evaluated. It was also confirmed that the scent lasted. Furthermore, it was confirmed that the egg white of "raw eggs" had a refreshing, clean taste, and that the egg odor of the egg white of "boiled eggs" was reduced. In both cases, there was no difference in the egg yolk from untreated eggs. In the case of scrambled eggs, a refreshing, pleasant citrus flavor was confirmed. From the above, it was found that the flavoring was transferred to the egg white, and the sensory evaluation was also improved.

Claims

1. The following components (A), (B) and (C): (A) Fragrances having antibacterial properties (B) Emulsifier (C) Alcohols A flavoring composition for treating shell eggs comprising:

2. 2. The flavor composition for treating shell eggs according to claim 1, wherein component (A) is at least one flavor selected from the group consisting of clove, lemongrass, sage, lemon and spice mix.

3. 2. The flavor composition for treating shell eggs according to claim 1, wherein component (C) is ethanol and / or glycerin.

4. A method for treating shell eggs, comprising contacting shell eggs with the flavor composition for treating shell eggs according to any one of claims 1 to 3, and then drying the shell eggs.

5. 5. The method for treating shell eggs according to claim 4, wherein the contact means is spraying.

6. 5. The method for treating shell eggs according to claim 4, wherein the shell eggs are packaged shell eggs.

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