JP2001321113A - Egg flavor and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an egg flavor having a high availability in a production and processing process of food and drink, an essential sense of heating by boiling or frying an egg, soft fragrance and taste of egg free from a peculiar fish smell of egg since an egg processed product or an egg flavor comprising egg as a main raw material has a strong sense of peculiar fish smell of egg, a heated flavor has a defect of strong sense of sponge cake-like scorching and these conventional defects are overcome. SOLUTION: This egg flavor comprises a reaction product as an active ingredient, which is obtained by treating an enzyme decomposition product with an egg protease or phosphorylase with a saccharide.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to an egg flavor and a method for producing the same, and more particularly, the present invention relates to an egg flavor capable of imparting or enhancing a favorable egg-like flavor to various foods and drinks, and a method for producing the same. .

[0002]

2. Description of the Related Art Conventionally, methods for producing egg products or egg flavors using chicken eggs as a raw material include, for example, the pH of egg liquid.
And producing a highly flavored egg product by the action of a lipolytic enzyme obtained by separation and extraction from Rhizopus delemar (Japanese Patent Publication No. 50-9858). A method for producing a processed egg product in which enzymes obtained from filamentous fungi such as mold fungus and black mold are added to perform an enzyme action to a degree that loses heat coagulability at a pH of 3.5 to 4.5. JP-A-47-34937), a method for producing an egg-baked flavor in which whole egg, egg white and egg material, and a protease-treated product thereof and dihydroxyacetone and pyruvaldehyde are heat-treated in the presence of ethanol. (Japanese Patent Publication No. Hei 5-7978).

In addition, lecithin or a lecithin-containing substance and at least one kind of monosaccharide are heated and reacted with edible oil and fat in the presence of water to add an oily flavor having an egg-like scent accompanied by custard flavor or castella flavor and a flavor. Production method (JP-B-58-50712), heat treatment of at least one of egg material consisting of whole egg, egg white and egg yolk material, their protease-treated product and milk material, and their protease-treated material in the presence of ethanol And a method of producing a flavor having a castella-like flavor (Japanese Patent Publication No. 5-7977).

[0004]

However, processed egg products or egg flavors using eggs as a main raw material have the drawback that the characteristic fresh smell of egg is strong and the heated flavor has a strong castella-like burnt feeling. . Although the above-mentioned conventional proposals show some improvement in palatability, they have not always been satisfactory.

Accordingly, the present invention overcomes the above-mentioned drawbacks of the prior art, and is highly applicable, has no peculiar smell peculiar to eggs, and has an original boiled or baked egg in the manufacturing and processing of food and drink. An object of the present invention is to provide an egg flavor having a heated sensation and a soft aroma and taste of an egg, and a method for producing the same.

[0006]

Means for Solving the Problems The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, added a sugar to an enzyme digest obtained by protease and phospholipase of egg and heat-treated. As a result, it was found that an egg flavor free of the above-mentioned drawbacks and having an original feeling of heating, boiled or baked eggs, and having a soft aroma and taste of the eggs was obtained, thereby completing the present invention.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in more detail.

[0008] The egg flavor of the present invention can be obtained by adding sugars to an enzymatic degradation product of egg protease and phospholipase, followed by heat treatment.

Examples of the eggs that can be used in the present invention include chicken eggs, duck eggs, and the like. These eggs include whole eggs, yolk liquid, and yolk oil obtained by extracting the oil and fat portion from egg yolk. It can be used alone or in combination. The form may be either liquid or powder.

The protease that can be used in the present invention is not particularly limited, and examples thereof include various microorganisms such as Aspergillus, Mucor, Rhizopus, Streptococcus, Lactobacillus, Penicillium, and Bacillus. Proteases such as bromelain and papain which can be collected from plants, and proteases such as trypsin and pepsin collected from animal organs. These proteases can be used alone or in combination of several kinds.

[0011] The conditions for the enzymatic decomposition by the protease are not particularly limited, and can be appropriately set depending on the type of the protease to be used, the type of the raw material to be used, the desired flavor, and the like.
For example, in a temperature range of about 70 ° C. to about 30 minutes to 20 hours.

The phospholipase that can be used in the present invention is not particularly limited. For example, phospholipase collected from a microorganism such as Actinomadura or phospholipase obtained from pig pancreas can be appropriately used. it can. These phospholipases can be used alone or in combination.

[0013] The conditions for the enzymatic digestion with phospholipase are not particularly limited, and can be appropriately set depending on the type of phospholipase used, the type of raw materials used, the desired flavor and the like.
In a temperature range of about 0 to 70 ° C., about 30 minutes to 20 hours can be exemplified.

In the present invention, a method in which eggs are degraded with a protease and then with phospholipase, a method in which eggs are degraded with a phospholipase and then with a protease, or a method in which a protease and a phospholipase are added to an egg and simultaneously enzymatically decomposed, etc. Either can be adopted.

The saccharides that can be used in the present invention are not particularly limited, and include, for example, saccharides such as ribose, xylose, arabinose, glucose, fructose, rhamnose, lactose, maltose, sucrose, and trehalose. Although it is particularly preferable, sugars such as xylose, glucose, fructose, maltose, sucrose, and trehalose can be mentioned.The amount of the sugar added is not particularly limited. 0.1 to 30% by weight, particularly preferably about 1 to 1% by weight
A range of 0% by weight can be exemplified.

As the heating reaction conditions, the reaction temperature is about 50 to
For example, in a temperature range of about 100 ° C., preferably about 70 to 100 ° C., about 10 minutes to 10 hours, preferably about 10 minutes to 5 hours. The range can be appropriately set in consideration of the type of raw materials used, the desired flavor, and the like.

In a preferred embodiment of the present invention, for example, a protease such as a microbial protease, a plant protease or an animal protease is added to the above-mentioned homogenous mixture of egg solution or egg powder and water. 0.01 to 10% by weight based on the weight of
The enzyme is decomposed at 0 ° C. to 70 ° C. for 0.5 hours to 20 hours under stirring or standing conditions.

Next, for example,
Phospholipase such as microbial phospholipase, animal phospholipase, etc. is added in an amount of 0.01 to 10% by weight based on the weight of the egg solution or egg powder, for example, 20 ° C to 70 ° C.
At 0.5 to 20 hours under agitation or standing conditions. Further, 1-10% of saccharides are added to the obtained enzymatically decomposed product of protease and phospholipase based on the protein amount of the enzymatically decomposed product, for example, at 50 to 100 ° C, preferably at 70 to 100 ° C.
The heating reaction is performed for 10 minutes to 10 hours, preferably 10 minutes to 5 hours to obtain a heating reaction product.

In the present invention, the above-mentioned heated reaction product can be used as it is as an egg flavor as it is added to food or drink, or the heated reaction product can be concentrated and used as a concentrate. Further, the heated reaction product may be separated into an oil and fat portion using an appropriate separation means such as centrifugation to obtain an egg flavor. Still further, the heat reaction product may be used in the form of a composition with a suitable diluent or carrier. Such diluents or carriers include:
For example, a solid diluent or carrier such as gum arabic, dextrin, glucose, sucrose, or water, ethanol, propylene glycol, glycerin,
Liquid diluents or carriers such as surfactants can be exemplified, and the above-mentioned heated reaction products can be prepared in any dosage form using these diluents or carriers, for example, powder, granules, liquids, emulsions , A paste or other suitable dosage form. For example, it is preferable to add a gum arabic, dextrin or the like to obtain a powder or granule from the viewpoint of stability.

The egg flavors obtained according to the present invention include, for example, fried eggs, boiled eggs, chawanmushi, prepared foods such as egg soup, ice creams, sorbets, frozen desserts such as ice desserts, puddings, cookies, castella, jelly and snacks. In addition to confectionery, it is suitable for imparting or enhancing a favorable egg-like aroma widely to beverages, pharmaceutical hygiene products, and the like.

The amount of the egg flavor of the present invention to be added to various foods and drinks is, for example, based on the weight of the food and drink.
An addition amount of about 0.01 to about 5%, preferably about 0.1 to about 2% can be exemplified.

[0022]

Next, the present invention will be described more specifically with reference to examples and comparative examples.

Example 1 (Adjustment by Enzymatic Decomposition of Whole Egg) After breaking the eggs, the eggs were homogenized with a TK homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) for 15 minutes until they became uniform. The whole egg solution was adjusted to pH 6.5 with 0.05N hydrochloric acid, and then 0.3 parts by weight of papain powder (produced by Nagase Sangyo Co., Ltd.) was added to 100 parts by weight of the whole egg solution.
Enzymatic degradation was performed at 5 ° C for 5 hours. After heating at 90 ° C. for 10 minutes to inactivate the enzyme, the pH was adjusted to 8.0 with 0.1 N sodium hydroxide, and 10 L of recitase (phospholipase manufactured by Novo Nordisk Bioindustry Co., Ltd.) 0.3 A part by weight was added and enzymatic degradation was performed at 60 ° C. for 3 hours. After heating at 90 ° C. for 10 minutes to inactivate the enzyme, 0.5 part by weight of glucose was added and the mixture was added at 80 ° C., 3
The reaction was carried out by heating for hours. To this reaction product, 70 parts by weight of dextrin was added and spray-dried to obtain an enzyme-treated powder of whole eggs (Product 1 of the present invention).

Example 2 (Preparation of egg yolk by enzyme decomposition)
Homogenized for 5 minutes. After adjusting the pH of the egg yolk solution to 6.5 with 0.05N hydrochloric acid, 0.5 parts by weight of protease P-3G (manufactured by Amano Pharmaceutical Co., Ltd.) was added to 100 parts by weight of the yolk solution, and the mixture was added at 40 ° C. for 3 hours. Time enzymatic degradation was performed. 90
After heating at 10 ° C. for 10 minutes to deactivate the enzyme, the pH was adjusted to 8.0 with 0.1N sodium hydroxide, and 10 L of recitase (Novo Nordisk Bioindustry Co., Ltd.) (0.5 part by weight) was further added. After the addition, the enzyme was digested at 50 ° C. for 3 hours. After heating at 90 ° C. for 10 minutes to inactivate the enzyme, 1 part by weight of fructose was added and the mixture was added at 90 ° C., 3
The reaction was carried out by heating for hours. The reaction product was concentrated under reduced pressure to a water content of 35% to obtain an enzyme-treated concentrate of egg yolk (Product 2 of the present invention).

Example 3 (Preparation of Whole Egg and Egg Yolk Oil by Enzymatic Decomposition) After breaking the eggs, the eggs were homogenized with a TK homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) for 15 minutes until uniform. To 70 parts by weight of the whole egg solution, 30 parts by weight of yolk lecithin PL30 (yolk oil manufactured by Kewpie Co., Ltd.) was added and mixed.
After adjusting to pH 8.5 with 0.1 N sodium hydroxide,
Pancreatin F (Protease manufactured by Amano Pharmaceutical Co., Ltd.)
0.5 parts by weight was added and enzymatic degradation was performed at 45 ° C. for 3 hours. After inactivating the enzyme by heating at 90 ° C for 10 minutes,
Further, 1 part by weight of recitase 10 L (manufactured by Novo Nordisk Bioindustry Co., Ltd.) was added, and the enzyme was digested at 50 ° C. for 3 hours. After heating at 90 ° C. for 10 minutes to inactivate the enzyme, 1 part by weight of sucrose was added and reacted at 80 ° C. for 5 hours. To 100 parts by weight of this reaction product, 1 part by weight of sucrose fatty acid ester was added, and the mixture was emulsified with a homogenizer. 70 parts by weight of dextrin was added and spray-dried. (Product 3 of the present invention).

Comparative Example 1 In the same manner as in Example 1, the whole egg solution was adjusted to pH 6.5 with 0.05N hydrochloric acid, and then 100 parts by weight of the whole egg solution was mixed with papain powder (manufactured by Nagase & Co., Ltd.). ) 0.3 parts by weight and enzymatic degradation at 50 ° C for 5 hours. 90 ° C, 1
After heating for 0 min to inactivate the enzyme, glucose 0.5
The mixture was heated at 80 ° C. for 3 hours. To this reaction product, 70 parts by weight of dextrin was added and spray-dried to obtain an enzyme-treated powder of whole eggs (Comparative product 1).

Comparative Example 2 In the same manner as in Example 1, the whole egg solution was adjusted to pH 6.5 with 0.05 N hydrochloric acid, and then 100 parts by weight of the whole egg solution was subjected to papain powder (manufactured by Nagase & Co., Ltd.). ) 0.3 parts by weight and enzymatic degradation at 50 ° C for 5 hours. 90 ° C, 1
After heating for 0 minutes to inactivate the enzyme, 0.3 parts by weight of talase (lipase manufactured by Tanabe Seiyaku Co., Ltd.) was further added, and the enzyme was digested at 60 ° C. for 3 hours. After heating at 90 ° C. for 10 minutes to inactivate the enzyme, 0.5 part by weight of glucose was added and reacted at 80 ° C. for 3 hours. To this reaction product, 70 parts by weight of dextrin was added and spray-dried to obtain an enzyme-treated powder of whole eggs (Comparative product 2).

Sensory Evaluation A panel of 20 well-trained panels was prepared by adding 0.2% of the whole egg enzyme-treated powder obtained in Example 1 and Comparative Examples 1 and 2 to a commercially available egg soup. Was used for sensory evaluation. Table 1 shows the results.

[0029]

[Table 1]

According to the sensory evaluation of the panel which answered that the product 1 of the present invention was preferable, the product 1 of the present invention had a soft heated scent and a rich taste when the eggs were boiled, and the fishy odor was not felt. In Comparative Example 1, the answer was that although the taste of the egg was felt, there was a fresh smell, and the soft heated aroma when boiled was slightly weak. In Comparative Product 2, the fragrance and taste of the egg were both felt, but the answer was a little weak and the oily feeling was strong.

In addition, the product 2 of the present invention and the product 3 of the present invention were added in place of the product 1 of the present invention, and the sensory evaluation was performed. Both the product of the present invention 2 and the product of the present invention 3 obtained a sensory evaluation that the fragrance of the boiled egg yolk and the rich taste of the yolk were strong and that no fishy odor was felt.

[0032]

According to the present invention, there is provided an egg flavor characterized by containing, as an active ingredient, a reaction product obtained by adding a sugar to a digestion product of an egg protease and a phospholipase, followed by heat treatment, as an active ingredient. A favorable egg-like flavor can be imparted or enhanced to foods and drinks.

Claims (2)

[Claims] 1. A method for producing an egg flavor, comprising adding a saccharide to an enzymatically degraded product obtained by decomposing an egg with a protease and phospholipase, followed by heat treatment. 2. An egg flavor obtained by the production method according to claim 1.