JP2006094809A - Egg flavor imparting agent - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an egg flavor imparting agent usable as a low-cholesterol healthy food with a reduced amount used of an egg and especially as a food edible even by a person with egg allergy without anxiety and to provide the food comprising the egg flavor imparting agent added thereto. <P>SOLUTION: The food is obtained by adding an oxidized glutathione in an amount of 0.001-0.5 wt.% based on the food, especially a yeast extract containing ≥1 wt.% of the oxidized glutathione to the food. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to an egg flavor imparting agent containing oxidized glutathione as an active ingredient, and a food containing substantially no egg eggs containing the egg flavor imparting agent, and provides an egg-like flavor without using an egg. The present invention relates to an egg flavor imparting agent and a food product.

  In recent years, the number of food allergy patients has increased remarkably. As symptoms of this allergy, for example, atopic dermatitis, asthma, rhinitis, etc. may appear by stimulating the intake of chicken eggs, milk, soybeans and the like. Furthermore, since chicken eggs have a high cholesterol content, they may have an effect on hypertension, arteriosclerosis, etc., and there is a tendency to avoid excessive intake. Since chicken eggs are widely used for improving the taste and flavor, as a coagulant / swelling agent, and the like, various methods for suppressing or reducing this allergy, or foods with a reduced amount of use have been studied. For example, as a method for suppressing allergy, a method for removing allergens, such as a method for producing hypoallergenized egg white by the action of glucosidase or the like, has been reported. However, since these methods are based on lowering the molecular weight of the protein and the like, there are problems in that the nutritional value decreases and the flavor is impaired. In addition, in order to avoid the use of eggs or to reduce the use of eggs, many foods using other alternatives have been reported, but the disadvantage that the egg-like flavor is inevitably reduced or lost. was there.

Then, the additive which improves egg-like flavor and has egg-like flavor has been examined.
For example, Patent Document 1 discloses that sucralose, starch or potato-derived phosphorylated saccharide, α-bonded galactooligosaccharide, sweet potato-derived extract / distilled product, etc. improve the egg-like flavor of foods and drinks using eggs, It is used for improvement of taste quality etc., and patent document 2 discloses that an isothiocyanate ester gives an egg-like flavor to foods substantially free of eggs. However, these require eggs, have insufficient flavor, and have been required to be superior.

Oxidized glutathione is an oxidized form in which glutathione is disulfide-bonded at a cysteine residue, is stable in an environment with a lot of water, and is said to be relatively stable in heat treatment. There are many examples of applying glutathione to foods, but there are few examples of applying oxidized glutathione, and Patent Document 3 describes a beverage to which oxidized glutathione is added, but its action also relates to stabilization of glutathione. There is no disclosure about application to food or whether oxidized glutathione itself has a taste function.
JP-A-8-196240, JP-A-2002-253141, 2002-253164, 2003-250486, 2003-265135, 2003-274890 Japanese Patent Laid-Open No. 5-317004 JP-A-5-146279

  The present invention provides an egg flavor imparting agent capable of effectively imparting an egg flavor to a food product that is inferior in egg flavor due to a small amount of egg used, or has no egg flavor due to substantially no egg used, and substantially An object of the present invention is to provide a food product having an egg flavor despite the fact that no egg is used.

As a result of intensive studies, the present inventors have found that the problem can be solved by using oxidized glutathione, and have completed the present invention.
That is, the present invention
(1) An egg flavor imparting agent comprising oxidized glutathione as an active ingredient,
(2) The egg flavor imparting agent according to (1) above, wherein the oxidized glutathione is a yeast extract containing 1% by weight or more of oxidized glutathione,
(3) A food containing substantially no chicken eggs, wherein 0.001 to 0.5% by weight of oxidized glutathione is added to the food,
Is to provide.

  According to the present invention, the egg flavor is imparted to the food without using the egg, so that the food is used in a reduced amount of egg or cannot be used due to egg allergy. It can be used as a health food, especially as a food that can be eaten with peace of mind by those who are allergic to eggs.

Hereinafter, the present invention will be described in detail.
The oxidized glutathione, which is an active ingredient of the egg flavor imparting agent of the present invention, is an oxidized form of glutathione in which the cysteine residue of glutathione has a disulfide bond, and both purified products and crude products can be used. A yeast extract containing 1% by weight or more of type glutathione contains amino acids, peptides, proteins and the like, and thus has a strong egg flavor and is more preferable.

  Examples of yeast extract containing 1% by weight or more of oxidized glutathione include, for example, yeast extract containing glutathione, which is obtained by oxidizing glutathione with dissolved oxygen at pH 6-11 (Japanese Patent Laid-Open No. 5-146279), ascorbic acid Yeast extract in which glutathione is oxidized with an enzyme that oxidizes (Japanese Patent Laid-Open No. 7-177896), or yeast extract using a yeast containing a high amount of oxidized glutathione (Japanese Patent Laid-Open No. 2003-284547, Japanese Patent Application No. 2003-81686), Among them, a yeast extract using yeast containing 1% by weight or more of oxidized glutathione is particularly preferable because it is easy to produce.

The egg flavor imparting agent of the present invention is added to food.
The amount added to the food varies depending on the food to be adjusted, but is usually 0.001 to 0.5% by weight, preferably 0.01 to 0.1% by weight, based on the food, as oxidized glutathione. If the amount added is less than this, the egg flavor is not sufficient, while if it is used in excess of this amount, the flavor of the whole food may be impaired, which is not preferable.
The food to be used is not particularly limited as long as the egg flavor is utilized, soups such as consomme, seasonings such as dressings, sponge cakes, cakes and cakes such as castella, cookies, pudding, Examples include frozen confectionery such as custard cream. Among these, foods substantially free of chicken eggs, particularly baby foods, which can be eaten with peace of mind by those who are allergic to eggs, are particularly preferred.

  These foods can be obtained by blending the egg flavor imparting agent of the present invention and necessary raw materials (flour, fats, salt, seasonings, etc.) according to each food and cooking in the same manner as in the conventional method. it can.

Hereinafter, examples and comparative examples relating to the present invention will be described and described in more detail.
Production Example 8 ml of YPD medium (glucose 2%, polypeptone 2%, yeast extract 1%) was dispensed into a test tube and sterilized at 121 ° C for 15 minutes. Candida utilis 1453B5 Then, it was cultured with shaking at 24 ° C. for 72 hours to obtain an inoculum.
Next, 1000 ml of YPD medium was dispensed into a 5 L Erlenmeyer flask, sterilized at 121 ° C. for 25 minutes, inoculated with the aforementioned inoculum, and cultured with shaking on a rotary shaker (250 rpm) at 24 ° C. for 72 hours. This was inoculated into a 30 L fermenter.
The culture medium is glucose 6.5%, monoammonium phosphate 0.26%, ammonium sulfate 0.15%, magnesium sulfate 0.09%, potassium chloride 0.2%, manganese sulfate 5ppm, zinc sulfate 5ppm, copper sulfate 1ppm, sulfuric acid Batch culture was performed using 5 ppm of ferrous iron. The culture conditions were a culture temperature of 24 ° C., an aeration rate of 18 L / min, agitation of 400 rpm, and pH 4.0.
The end of the culture was 4 hours after the disappearance of glucose.
After completion of the culture, the obtained culture broth was collected by centrifugation, washed, and made into a 6 L cell suspension, and this suspension was extracted with hot water at 90 ° C. for 2 minutes. The hot water extract is centrifuged to collect the upper length, dissolved by adding 30 g of dextrin (manufactured by Nippon Corn Starch), concentrated to about 1 L with a rotary evaporator, spray-dried with a spray dryer, and GSSG-containing yeast extract Got. The GSSG content of this yeast extract was 8%.

Example 1
A powder soup having the composition shown in Table 1 was prepared, the powder was dissolved in 160 ml of hot water, and sensory evaluation was performed by 10 panelists. Of the 10 panelists, 9 were evaluated that the soup (A) using the oxidized glutathione-containing yeast extract of the present invention felt stronger in egg flavor.

Example 2
A dressing having the composition shown in Table 2 was prepared, and sensory evaluation was performed by 10 panelists. Of the 10 panelists, 8 were evaluated that the soup (C) using the oxidized glutathione-containing yeast extract of the present invention felt stronger in egg flavor.

Example 3
A cake mix having the composition shown in Table 3 was prepared. Add 100g of egg, 100ml of milk and 100g of melted butter into a bowl, mix with a whisk, add the cake mix and vanilla essence of Table 3, and mix until the dough is whitish. The cake was poured into a paper-laid mold, the dough was flattened, a baked cake was prepared at 70 ° C. for 40 minutes, and sensory evaluation was conducted by 10 panelists. The cake having the strongest egg flavor was defined as +++, and the evaluation was made in four stages: +++, ++, and + in order of decreasing egg flavor. The results are shown in Table 4.

  As described above, according to the present invention, the egg flavor is imparted to the food without using the egg. Therefore, as a low cholesterol health food with a reduced amount of egg used, It can be used as a food that allergies can be eaten with confidence.

Claims (3)

  An egg flavor imparting agent comprising oxidized glutathione as an active ingredient.   The egg flavor imparting agent according to claim 1, wherein the oxidized glutathione is a yeast extract containing 1% by weight or more of oxidized glutathione.   A food substantially free of chicken eggs, wherein 0.001 to 0.5% by weight of oxidized glutathione is added to the food.