JP2005245239A - Shortening composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a shortening composition excellent in heating stability and storage stability and having egg flavor, solving such problems that the egg is worsened in flavor to have other undesirable flavor when preserved while having favorable flavor just after cooked, the egg flavor just after cooked is lost when subjected to high temperature sterilization or freezing in order to improve preservability, the egg flavor just after cooked is very unstable and it is hard to maintain the flavor in a processed food having time difference from the time for being cooked to the time for being eaten. <P>SOLUTION: The composition is obtained through heating the composition containing egg yolk solid, non-fat milk solid and water in oil and fat at 90-150°C followed by decomposing insoluble substance. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a shortening composition having excellent heat stability and storage stability, and excellent egg flavor and excellent workability. More specifically, after heating the composition containing egg yolk solids, non-fat milk solids and water in fats and oils, it contains a seasoning oil having a good egg cooking flavor separated from insolubles, and workability The present invention relates to a shortening composition having excellent characteristics.

Eggs produce a unique flavor in cooking processes such as frying, baking, and steaming. However, the flavor is a preferred flavor immediately after cooking, but changes to another unfavorable flavor during storage. In addition, when high-temperature sterilization or freezing is performed in order to improve storage stability, the flavor immediately after cooking disappears. The flavor of chicken eggs immediately after cooking was very unstable, and it was difficult to maintain the flavor of processed foods with a time difference from cooking to eating.
Conventionally, in order to reinforce the cooking flavor of eggs, eggs heated at 80 ° C. or lower have been used to such an extent that eggs treated with enzymes such as protease and lipase do not coagulate. These foods are designed to be added in large quantities by weakening the coagulation property of chicken eggs, and the flavor of cooked flavor is weak, and the flavor changes if not stored frozen. It is inconvenient. Moreover, from these, what concentrated the aroma component by alcohol extraction, distillation, etc. has high volatility, and most flavor lose | disappears at the time of heat cooking. Therefore, it has been desired to have a strong flavor immediately after the egg is cooked and the flavor does not change or disappear due to heating such as sterilization or freezing storage.
Moreover, although the cooking oil and fat composition (for example, refer patent document 1) characterized by including egg yolk oil is disclosed, since egg yolk oil itself has few aroma components and egg flavor is weak. There is a problem that sufficient egg flavor cannot be obtained unless the food is added at a high concentration. Furthermore, when lecithin is contained in egg yolk oil, there is a problem that the flavor changes during cooking and it is uncomfortable to call it a natural egg flavor.

Japanese Patent Laid-Open No. 2001-245590 (page 2-4)

  The present invention relates to a shortening composition having excellent egg flavor with excellent heat stability and storage stability and excellent workability. More specifically, after heating the composition containing egg yolk solids, non-fat milk solids, and water in fats and oils, it contains seasoning oil having the cooking flavor of eggs from which the insoluble matter has been separated, and is excellent in workability A shortening composition is provided.

  As a result of earnest research on the expression of cooking odor of eggs, the present inventors adjusted the water content of a mixture of egg yolk solids and non-fat milk solids not containing milk fat, and heated in oils and fats to stabilize the heating. The inventors found that a very strong egg flavor with excellent quality and storage stability was obtained, and completed the invention.

  It is possible to obtain a shortening composition having an excellent egg flavor with excellent heat stability and storage stability and excellent workability.

In the present invention, a composition containing egg yolk solids, nonfat milk solids and water is used. Although not particularly limited, the composition includes one selected from egg yolk solids, non-fat milk solids, water, chicken egg solids such as egg white solids, and sugars such as sugar and glucose. What used the above, or the thing which consists only of egg yolk solid content, non-fat milk solid content, water, etc. are mentioned. The composition of the present invention is preferably composed only of egg yolk solids, nonfat milk solids, and water because of its stability with flavor intensity.
The egg yolk solid content in the present invention may be an egg yolk that has been separated from a chicken egg and is usually used in food. Although it does not specifically limit, raw egg yolk liquid, frozen egg yolk liquid, bactericidal egg yolk liquid, egg yolk powder, etc. are mentioned. Among these, egg yolk powder is preferable because it is easy to adjust the water content of a composition containing egg yolk solids, non-fat milk solids, and water.
The non-fat milk solid content in the present invention may be a milk raw material excluding milk fat that is usually used in food. Although it does not specifically limit, nonfat milk, skim milk powder, whey powder, whey protein, lactose, etc. are mentioned. Among these, one or more combinations selected from skim milk powder, whey powder, whey protein, and lactose can easily adjust the moisture content of the composition containing egg yolk solids, nonfat milk solids, and water. This is preferable. Furthermore, one or more combinations selected from whey powder, whey protein, and lactose are more preferable because the lactose content can be easily adjusted. Although it does not specifically limit, since the intensity | strength of the cooking odor of an egg becomes very strong, it is preferable that the lactose content in non-fat milk solid content is 25% or more.

The composition containing egg yolk solids, non-fat milk solids and water in the present invention is not particularly limited, but in the case of a composition comprising egg yolk solids, non-fat milk solids and water, 3 What mixed the seed | species component with the mixer normally used for foodstuff manufacture, such as a cake mixer and a silent cutter, may be used. Although not particularly limited, in the case of a composition comprising egg yolk solids, non-fat milk solids, and water, the strength of the egg cooking odor is very high if the egg yolk solids in the composition is 50% or more. This is preferable. Moreover, it is preferable that the moisture content in the composition is 25% or more and 75% or less because the moisture remaining in the oil and fat is reduced and the storage stability of the cooking odor of eggs is good. The egg yolk solid content in the composition is 60% or more and 80% or less, and the moisture content is 25% or more and 50% or less because the cooking odor intensity of the egg is very strong, and there is no deterioration in flavor during storage. Further preferred. Although not particularly limited, the amount of the composition added to the fat is preferably 5% or more and 30% or less. If it is less than 5%, the intensity of the cooking odor of the egg is very weak, which is not preferable. If it exceeds 30%, separation after heating becomes difficult, such being undesirable.
The method for measuring moisture in the composition is not particularly limited, and examples thereof include a normal pressure heating drying method, a reduced pressure heating drying method, a drying aid method, and a plastic film method. In view of suitability for the composition and the like, a normal pressure heating drying method and a reduced pressure heating drying method are preferable.

The fats and oils in the present invention are not particularly limited as long as they are edible fats and oils used in normal foods other than milk fat. Mention may be made of vegetable oils such as corn oil, rapeseed oil, soybean oil, palm oil and coconut oil, and animal fats such as lard, beef tallow and fish oil. Among them, vegetable oils such as corn oil, rapeseed oil, soybean oil, palm oil, and coconut oil are preferable because the flavor of oils and fats enhances the cooked flavor of egg yolk.
The heating in the oil and fat in the present invention is not particularly limited, but may be performed by a heating device used in normal food production in which the temperature of the oil and fat can be adjusted to 90 ° C. or higher and 150 ° C. or lower. Although not particularly limited, heating at a temperature of 90 ° C. or higher and 150 ° C. or lower until the water content is 1% or lower is preferable because the storage stability of the cooking odor of eggs is good. A heating temperature of less than 90 ° C. is not preferable because the cooked flavor of egg yolk is weak and it is difficult to reduce the water content to 1% or less. A heating temperature exceeding 150 ° C. is not preferable because a burning odor is generated.

The insoluble matter after heating in the present invention is a component that is not soluble in oils and fats such as egg yolk solids, non-fat milk solids, and proteins, sugars, and minerals in water-containing compositions. Although it is not a thing, solid-liquid separation apparatuses, such as decantation by stationary, centrifugation, and filtration, can be used for the separation.
The oil and fat having an egg flavor in the present invention is used for the purpose of imparting a flavor of food, and is different from a general edible oil and fat used in a frying or frying cooking process or the like.
As the shortening composition in the present invention, an egg-flavored oil or fat alone or a mixture of an egg-flavored fat and edible fat and oil, for example, shortening, margarine, or spread, can be used. In order to express the content, it is necessary that the content of fat and oil having egg flavor in the shortening composition is at least 0.1%.
Edible oils include rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice oil, corn oil, safflower oil, olive oil, sesame oil, evening primrose oil, palm oil, cocoa butter, palm oil, palm kernel oil, and other plants. Oils and fats, animal fats such as milk fat, beef tallow, pork fat, fish oil and whale oil, and those subjected to treatment such as hardening, fractionation and transesterification according to the raw materials can be used. You may use these individually by 1 type or in mixture of 2 or more types. Moreover, the fats and oils which mix | blended the emulsifier with these edible fats and oils can also be used.
In the shortening composition of the present invention, the cooking function can be improved and the workability can be improved as follows by appropriately adjusting the blending of the above-described components. First, by blending a suitable hardened oil, it can be adjusted to a viscosity preferable for cooking, and such a viscosity can prevent separation and precipitation of the oil and fat composition during storage. As the hardened oil used for viscosity adjustment, any oils and fats that are used for food can be used.
Further, by adding an emulsifier, emulsification and dispersion functions are imparted to and strengthened in the oil and fat composition, and as a result, it can be easily dispersed and emulsified in an aqueous composition such as sauce or juice. Any emulsifier used as a food emulsifier can be used. That is, glycerin fatty acid ester, polyglycerin fatty acid ertel, glycerin organic fatty acid ertel, sucrose fatty acid ester, sorbitan fatty acid ester, soybean lecithin, egg yolk lecithin and the like can be used singly or in combination of two or more.
EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated concretely, this invention is not limited to a following example. In the examples, “%” means “% by weight” unless otherwise specified.

Example 1
Egg yolk powder: 700 g, whey powder (lactose content 40%): 300 g, water: 500 g were mixed with a mixer (33% moisture) and then added to 20 ° C. rapeseed salad oil: 8500 g. While stirring, the mixture was heated to 130 ° C. and held until the water content became 0.1%. After cooling to 60 ° C., 8100 g of an oil having an egg flavor was obtained by removing insoluble matters by centrifugation and filtration. 1000 g of the oil and fat having an egg flavor obtained was mixed with 9000 g of rapeseed hydrogenated oil preparation to obtain 10,000 g of the product 1 of the present invention.

Example 2
Bactericidal liquid egg yolk (moisture 45%): 1200 g, skim milk powder (lactose content 32%) 100 g, and α-lactose 200 g were mixed and homogenized with a mixer (water 36%), and then added to palm oil at 50 ° C .: 8500 g. While stirring, it was heated to 115 ° C. and held until the water content was 0.2%. After cooling to 70 ° C., 8100 g of an oil having an egg flavor was obtained by removing insolubles by filtration. 2000 g of the fat and oil having egg flavor obtained was blended with 8000 g of a hardened palm oil preparation to obtain 10,000 g of the product 2 of the present invention.

Example 3
Egg yolk powder: 900 g, β-lactose: 500 g, and water: 500 g were mixed with a mixer and then added to 20 ° C. corn salad oil: 8000 g. While stirring, it was heated to 120 ° C. and held until the water content was 0.01%. After cooling to 60 ° C., 7200 g of fat and oil having egg flavor was obtained by removing insoluble matters by centrifugation and filtration. 3000 g of the fat and oil having egg flavor obtained was blended with 7000 g of corn hardened oil preparation to obtain 10,000 g of the product 3 of the present invention.

Comparative Example 1
300 g of egg yolk lecithin PL-30 (egg yolk oil, manufactured by Kewpie Co., Ltd.) was blended with 700 g of corn hardened oil preparation to obtain 1000 g of comparative product 1.

Comparative Example 2
300 g of egg yolk powder (egg yolk powder, Taiyo Kagaku Co., Ltd.) was blended and kneaded with 700 g of corn hardened oil preparation to obtain 1000 g of comparative product 2.

Test example 1
Invention products 1 to 3 obtained in Examples 1 to 3 are dissolved in 500 g of liquid egg yolk in increments of 2.0% from 10.0% to 2.0%, and the minimum concentration at which the flavor of the cooked egg is felt is obtained. Evaluation was made by sensory test. For comparison, the same evaluation was performed using the comparative product 1 and the comparative product 2. The sensory test was performed by 20 panelists, and evaluated whether a difference in flavor was felt or not felt compared to liquid egg yolk, and expressed as the number of panelists who felt a difference in flavor. The results are shown in Table 1.

  As is apparent from Table 1, the product of the present invention has a very strong egg-cooked flavor because the egg-cooked flavor is sufficiently felt even when 2.0% is added.

Test example 2
The custard creams 1 and 2 were prepared using the products 1 and 2 according to the present invention and blended as shown in Table 2. For comparison, custard cream 3 was similarly prepared using comparative product 2.

  About the obtained custard cream, 10 panelists evaluated the cooking flavor of the egg immediately after manufacture and 48 hours after refrigeration (5 degreeC) preservation | save. The evaluation of the cooking flavor of eggs is very bad, 10 points, quite good, 9 points, slightly good, 8 points, normal, 7 points, slightly bad, 6 points, quite bad, 5 points The score was 4 points, and the average value of 10 panelists was shown. The results are shown in Table 3.

  As is apparent from Table 3, the product of the present invention imparted a heat-cooked egg flavor to the custard cream, and the flavor did not change even after refrigerated storage.

Test example 3
Using the product 3 of the present invention, the composition of Table 4 was baked at 160 ° C. for 45 minutes to prepare a galette 1. For comparison, a galette 2 was similarly prepared using the comparative product 1.

  About the obtained galette, 10 panelists evaluated the cooking flavor of the egg. The cooking flavor of the eggs was evaluated immediately after baking and after storage for 3 days at room temperature. The evaluation of the cooking flavor of eggs is very bad, 10 points, quite good, 9 points, slightly good, 8 points, normal, 7 points, slightly bad, 6 points, quite bad, 5 points The score was 4 points, and the average value of 10 panelists was shown. The results are shown in Table 5.

  As is apparent from Table 5, the product of the present invention imparted a flavored egg-cooked flavor to galette, and the flavor did not disappear even at room temperature storage.

Test example 4
Using the product 3 of the present invention, the frozen unrolled egg 1 and the conventional product were prepared by baking and quick-frozen with the composition shown in Table 6.

  About the obtained frozen egg roll, 10 panelists evaluated the cooking flavor of the egg when it reheated in the microwave immediately after manufacture and 3 weeks after freezing preservation. Evaluation of flavor is 10 points for very good, 9 points for fairly good, 8 points for slightly good, 6 points for normal, 6 points for slightly bad, 5 points for very bad, 4 for very bad The score was shown as the average of 10 panelists. The results are shown in Table 7.

  As is clear from Table 7, the product of the present invention imparts the flavor of baked eggs to frozen rolled rolled eggs, and the flavors did not disappear even in frozen storage.

Examples of the embodiment of the present invention and the target product are as follows.
(1) A composition for shortening having an egg flavor characterized by separating an insoluble matter after heating a composition containing egg yolk solids, non-fat milk solids and water in fats and oils.
(2) The composition for shortening having egg flavor according to (1), wherein the moisture content of the composition containing egg yolk solids, non-fat milk solids and water is 20% or more and 75% or less Stuff.
(3) The egg yolk solid content in the solid content of the composition containing egg yolk solids, non-fat milk solids and water is 50% or more and 80% or less, (1) or (2) A composition for shortening having the egg flavor.
(4) The shortening composition having an egg flavor according to any one of (1) to (3), wherein the lactose content of the nonfat milk solid is 25% or more.
(5) The shortening composition having an egg flavor according to any one of (1) to (4), which is heated at 90 ° C. or more and 150 ° C. or less until the water content becomes 1% or less.
(6) A composition containing egg yolk solids, non-fat milk solids, and water is added to oils and fats in an amount of 5% to 30%, and has an egg flavor according to any one of (1) to (5) Shortening composition.
(7) The shortening composition having an egg flavor according to any one of (1) to (6), wherein the composition comprises only egg yolk solids, nonfat milk solids, and water.

  In the present invention, since the product of the present invention has a strong cooked flavor of eggs and is stable to heating and freezing, foods and eggs that require a flavor as an egg are used as a savory flavor. It can be widely used in food and can greatly contribute to the food industry.

Claims (5)

A composition for shortening, comprising a fat and oil obtained by heating a composition containing egg yolk solids, non-fat milk solids and water in fats and oils and then separating insolubles. The composition for shortening according to claim 1, which contains 20% or more and 75% or less of water in a composition containing egg yolk solids, non-fat milk solids and water. 3. The oil or fat according to claim 1, wherein the content of egg yolk solids in the solid content of the composition containing egg yolk solids, non-fat milk solids and water is 50% or more and 80% or less. Shortening composition. The composition for shortening characterized by containing the fats and oils in any one of Claims 1-3 whose lactose content of non-fat milk solid content is 25% or more. 5. A shortening composition comprising the oil and fat according to any one of claims 1 to 4, which is heated at 90 ° C. or more and 150 ° C. or less until the water content becomes 1% or less.