JP2021023266A - Egg flavor imparting agent and method for producing the same - Google Patents

Abstract

To provide a novel egg flavor imparting agent that can impart a good egg flavor.SOLUTION: Provided are: an egg flavor imparting agent obtained by subjecting a composition containing an ingredient (a) edible oil/fat and an ingredient (b) one or more dried egg raw materials selected from dried whole egg, dried egg white and dried egg yolk to heating treatment at 50 to 140°C for 0.1 minutes to 10 hours, and in which the content of water in the composition is 0 to 2.0 mass%, and the content of sugar in the composition is 0 to 2.0 mass%; and a method for producing the egg flavor imparting agent.SELECTED DRAWING: None

Description

The present invention relates to an egg flavoring agent and a method for producing an egg flavoring agent.

Conventionally, various food and drink materials for imparting flavor to eggs have been proposed.
For example, Patent Document 1 states that as a method for producing a flavor having a roasted egg-like flavor, at least one kind of egg material selected from the group consisting of whole egg, egg white and egg yolk material and / or a protease-treated product thereof and dihydroxyacetone. Described is a method for producing a roasted egg-like flavor in which and / or pyruvaldehyde is heat-treated in the presence of ethanol having an ethanol concentration of 40 wt% or more.
In Patent Document 2, as a seasoning capable of imparting a burnt flavor that gives an egg flavor or a stir-fry feeling, egg yolk is mixed with cooking oil to be in an emulsified state, and in a stirred state until a burnt odor is generated at 180 to 230 ° C. Heat-treated egg-flavored and burnt-flavored seasonings have been proposed.
Patent Document 3 describes, as a boiled egg yolk-like food having a fine-grained texture and a chewy texture of boiled egg yolk, one or more kinds of soybean protein material, calcium compound and magnesium compound, and a raw material containing egg material. Boiled egg yolk-like foods characterized by mixing, heat coagulation, and stirring have been proposed.

Special Fair 05-007978 Gazette Japanese Unexamined Patent Publication No. 2005-278530 International Publication No. 2008/001588

Due to the recent increase in consumers' natural orientation, there has been a demand for food and drink materials having a good egg flavor that is closer to real eggs or their processed products.
An object to be solved by the present invention is to provide a novel egg flavor imparting agent capable of imparting a good egg flavor.

As a result of diligent search for food and drink materials that can impart egg flavor, the present inventors have, quite unexpectedly, set the sugar content and water content of the mixture of edible fats and oils and dried egg raw materials to less than a predetermined value, and the mixture thereof. Was heated at a predetermined temperature for a predetermined time, and it was found that a novel egg flavor imparting agent capable of imparting a good egg flavor could be provided.
The configuration of the present invention, which is a specific means for solving the above problems, and the preferred configuration of the present invention are described below.

[1] A composition containing one or more kinds of dried egg raw materials selected from component (a) edible oil and fat and component (b) dried whole egg, dried egg white and dried egg yolk is prepared at 50 to 140 ° C. for 0.1 minute. An egg flavoring agent that has been heat-treated for 10 hours.
The water content of the composition is 0 to 2.0% by mass.
An egg flavoring agent having a sugar content of 0 to 2.0% by mass in the composition.
[2] The egg flavor-imparting agent according to [1], wherein the component (a) edible oil or fat contains egg yolk oil.
[3] The egg flavor-imparting agent according to [1] or [2], wherein the composition has a water content of 0 to 1.5% by mass and the sugar content of the composition is 0 to 1.5% by mass.
[4] The egg flavor-imparting agent according to any one of [1] to [3], wherein the edible oil / fat contains vegetable oil / fat.
[5] The composition further comprises the component (c) sulfur-containing component,
Ingredient (d) Amino acid or salt thereof,
The egg flavor-imparting agent according to any one of [1] to [4], which comprises one or more kinds selected from the group consisting of the component (e) acid.
[6] Step 1: A step of preparing a composition containing one or more kinds of dried egg raw materials selected from component (a) edible oil and fat and component (b) dried whole egg, dried egg white and dried egg yolk.
Step 2: A method for producing an egg flavoring agent, which comprises a step of heat-treating the composition at 50 to 140 ° C. for 0.1 minutes to 10 hours.
The water content of the composition is 0 to 2.0% by mass.
A method for producing an egg flavoring agent, wherein the sugar content of the composition is 0 to 2.0% by mass.
[7] The method for producing an egg flavoring agent according to [6], wherein the component (a) edible oil and fat contains egg yolk oil.
[8] Production of the egg flavor imparting agent according to [6] or [7], wherein the water content of the composition is 0 to 1.5% by mass and the sugar content of the composition is 0 to 1.5% by mass. Method.
[9] The method for producing an egg flavoring agent according to any one of [6] to [8], wherein the component (a) edible oil and fat contains vegetable oil and fat.
[10] The composition further comprises the component (c) sulfur-containing component,
Ingredient (d) Amino acid or salt thereof,
The method for producing an egg flavoring agent according to any one of [6] to [9], which comprises one or more selected from the group consisting of the component (e) acid.
[11] After step 2,
Step 3: In addition
Component (c) Sulfur-containing component,
Ingredient (d) Amino acid or salt thereof,
A step of blending one or more kinds selected from the group consisting of the component (e) acid into the composition obtained in step 2, and a step of blending the composition.
Step 4: The item according to any one of [6] to [10], which comprises a second step of heat-treating the composition obtained in step 3 at 50 to 140 ° C. for 0.1 minutes to 10 hours. A method for producing an egg flavoring agent.
[12] A food or drink containing the egg flavoring agent according to any one of [1] to [5].

According to the present invention, it is possible to provide a novel egg flavor imparting agent capable of imparting a good egg flavor.

Hereinafter, the present invention will be described in detail. The description of the constituent elements described below may be based on typical embodiments or specific examples, but the present invention is not limited to such embodiments. In addition, the numerical range represented by using "~" in this specification means the range including the numerical values before and after "~" as the lower limit value and the upper limit value.

[Egg flavoring agent]
The egg flavor-imparting agent of the present invention comprises a composition containing one or more kinds of dried egg raw materials selected from the component (a) edible oil and fat and the component (b) dried whole egg, dried egg white and dried egg yolk at 50 to 140 ° C. The egg flavoring agent is heat-treated for 0.1 minutes to 10 hours, and the water content of this composition is 0 to 2.0% by mass, and the sugar content of the composition is 0 to 2.0% by mass. %.

The egg flavoring agent of the present invention itself exhibits an egg-like flavor, and particularly exhibits an egg flavor including a fresh raw egg and / or a boiled egg-like whiteness, yolk or whole egg. It is preferable that the egg flavor-imparting agent of the present invention can be blended with any article such as food and drink to impart such egg flavor to the article.
In the present specification, a boiled egg refers to a state in which a raw egg is at least partially coagulated by heat, and a part of yolk, white meat, or both of so-called soft-boiled eggs, poached eggs, etc. is not completely coagulated. It may have the flavor of a boiled egg while retaining the flavor of a raw egg, or it may be a hard-boiled whole egg (both yolk and white) coagulated by heat. The egg flavor-imparting agent of the present invention preferably does not have a caramel feeling like a roasted egg, a roasted feeling, or a sweet and fragrant flavor like a roasted egg.
In the present specification, the yolk may be referred to as egg yolk, and the white meat may be referred to as egg white.

In the present specification, "giving" an egg flavor means adding an egg flavor to an article that does not have an egg flavor, or enhancing a similar egg flavor to an article that already has an egg flavor. , Means to add different egg flavors. The "egg" is preferably an egg that can be eaten, such as a chicken egg, a quail egg, or a duck egg.

The egg flavoring agent of the present invention contains 50 to 140 of a composition containing edible oil and fat and a raw material for dried eggs and having a sugar content and a water content of a certain value or less (also referred to as a composition to be heat-treated in the present specification). It is obtained by heating at ℃ for a predetermined time, and as a result of the complex interaction of various components and edible oils and fats in the dried egg raw material during heating to produce various components, raw or boiled egg-like It is presumed that a fresh egg flavor can be obtained. Ingredients in dried egg raw materials include proteins such as ovalbumin and lipoprotein, lipids such as lecithin, carbohydrates, inorganic substances such as sodium and potassium, and various types of vitamins, but all of them have not been clarified. Moreover, it is difficult to specify all the components generated by heating, and it is difficult to specify the characteristic components of the flavor. Because, regarding the scientific factors of taste, the taste component can be quantified by high performance liquid chromatography (HPLC) and the aroma component by gas chromatograph (GC), but all the taste substances and aroma components can be quantified. Is not known, and it is thought that there are still innumerable unknown taste substances and aroma components, and tastes based on the interaction of multiple components (synergistic effect, inhibitory effect, etc.) This is because there is a limit to the analysis of taste and aroma because unknown combinations of aroma changes cannot be predicted. Therefore, it is considered difficult to identify the characteristic component of the egg flavor imparting agent of the present invention by the current technique. Therefore, it is considered that there is a situation in the present invention that, at the time of filing, it is impossible or approximately impractical to directly specify the egg flavoring agent of the present invention by its structure or characteristics.

<Water content and sugar content>
The water content of the composition to be heat-treated is 0 to 2.0% by mass, preferably 0 to 1.5% by mass, more preferably 0 to 1.0% by mass, and particularly preferably 0 to 0. It is 5% by mass. The sugar content of the composition is 0 to 2.0% by mass, preferably 0 to 1.5% by mass, more preferably 0 to 1.0% by mass, and particularly preferably 0 to 0.5% by mass. is there. Further, it is preferable that the water content and the sugar content are derived only from the compounding components of the composition. In other words, it is preferable not to use sugar itself or water itself as a compounding component of the composition. If the water content exceeds 2.0% by mass with respect to the total amount of the composition, a chicken-like (chicken-like) flavor may be produced in the obtained heat-treated product, and a flavor other than eggs may be felt. When the sugar content exceeds 2.0% by mass with respect to the total amount of the composition, the obtained heat-treated product has a kogation feeling, aroma (roasted feeling), and the sweetness caused by these, and is like a raw egg or a boiled egg. A flavor that is different from the egg flavor of the egg may be emphasized. On the other hand, the egg flavoring agent of the present invention obtained by heat-treating this composition by setting the water content and sugar content of the composition to be heat-treated to a certain value or less is like a raw egg or a boiled egg. It has a fresh flavor.
In the present invention, the water content and the sugar content may be measured by any method. If it is the water content, for example, use the Karl Fischer method according to the method according to JIS K0068: 2001 or the method described in "Analysis method of attached nutritional components, etc." published on the Consumer Affairs Agency web page. You may measure. If the sugar content is, for example, it is measured by a gas chromatograph method or a high performance liquid chromatograph method according to the sugar measurement method described in "Analysis method for nutritional components, etc." published on the Consumer Affairs Agency web page. You may. Alternatively, when a commercially available product is used for each component, the water content and sugar content may be calculated with reference to the product specifications, nutritional composition table, and other databases.
In addition, in this specification, a sugar means a saccharide such as a monosaccharide such as glucose and fructose, and a disaccharide such as sucrose.

<Ingredient (a) Edible oils and fats>
As the edible fats and oils, any kind of fats and oils that can be used in the production of foods and drinks may be used.
Specifically, it may be any of vegetable fats and oils, animal fats and oils, and edible refined processed fats and oils, and may be one kind or a combination of two or more kinds of these fats and oils. More specifically, palm oil, palm oil, palm kernel oil, cacao butter, coconut oil, peanut oil, olive oil, camellia oil, cotton seed oil, rapeseed oil, soybean oil, rice bran oil, sesame oil, flaxseed oil, tung oil, hemp seed oil, Benibana Oil, corn oil, rice oil, sunflower oil, grape seed oil, sesame oil, green nut oil, avocado oil, almond oil, argan oil, peach oil, pumpkin seed oil, peanut oil, canola oil, mustard oil, egg yolk oil (Also called egg yolk lecithin), beef fat, pork fat, sheep fat, chicken oil, liver oil, fish oil, whale oil, these hardened oils, partially hardened oils, ester exchange oils, edible refined processed fats and oils (manufactured by Nisshin Oillio Group Co., Ltd.) Examples include, but are not limited to, various types of synthetic oils and fats such as medium chain fatty acid oils (MCT) series, such as Scoray® series, butter, margarine, and combinations of two or more selected from these. ..
In the present invention, it is preferable that the component (a) edible oil and fat contains egg yolk oil.
Further, as another preferred embodiment, in the present invention, it is preferable that the component (a) edible fat and oil contains edible refined processed fat and oil and / or vegetable fat and oil. As the vegetable oil when used alone, cottonseed oil, rapeseed oil, soybean oil, corn oil, canola oil, and rice oil are preferable, and rice oil and corn oil are more preferable, but depending on the desired flavor and the food or drink to be blended. You can choose.
In the present invention, the edible oil is more preferably a combination of egg yolk oil and edible refined processed oil and / or vegetable oil. As the edible refined processed fat or vegetable fat or oil to be combined with egg yolk oil, cottonseed oil, rapeseed oil, soybean oil, corn oil, rice oil, canola oil, medium chain fatty acid oil (MCT), ester exchange oil are preferable, soybean oil, corn oil, etc. Rice oil, medium chain fatty acid oil (MCT), and ester exchange oil are more preferable, and rice oil, corn oil, and medium chain fatty acid oil (MCT) are particularly preferable, but the selection is made according to the desired flavor and the food or drink to be blended. be able to.
It is preferable that the edible oil and fat contains substantially no water.
The blending amount of the edible oil / fat in the composition to be heat-treated is not particularly limited, but may be at least 60% by mass, preferably 70% by mass or more, more preferably 70% by mass or more, based on the total mass of the composition to be heat-treated. It is 75% by mass or more, particularly preferably 80% by mass or more. The upper limit is not particularly limited, but may be 99% by mass or less, preferably 98% by mass or less or 97% by mass.
When egg yolk oil is used as the edible oil and fat, the blending amount may be any ratio with respect to the total mass of the composition to be heat-treated, but for example, it may be 0.1 to 25% by mass, preferably 0.1 to 25% by mass. It is 0.3 to 18% by mass, more preferably 0.3 to 8% by mass. By blending egg yolk oil, it is possible to add a rich and thick feeling to the fresh raw egg or boiled egg-like white or yolk flavor.

<Ingredient (b) Raw egg material>
In the present invention, the dried egg raw material is produced by drying egg yolk, egg white, or whole egg. Any one of these, or two or more of them may be used in combination, and the type of dried egg raw material may be determined according to the desired egg flavor. For example, one or more of commercially available powdered or flake-shaped dried egg yolks, dried egg whites, and dried whole eggs may be used. A plurality of types of dried egg raw materials can be mixed at any ratio. For example, if you want to emphasize the fresh raw egg or boiled egg-like whole egg-like flavor, use dried egg white and dried egg yolk together, use only dried whole egg, and use two kinds of dried whole egg and dried egg white or dried egg yolk together. , Or all three types are preferably used in combination. If you want to emphasize the fresh raw egg or boiled egg-like white flavor, it is preferable to use at least dried egg white, dried whole egg, or both, and if you also use dried egg yolk, you can use the dried egg yolk as appropriate. The usage ratio may be lowered. If you want to emphasize the fresh, raw or boiled egg-like yolk flavor, it is preferable to use at least dried egg yolk. When it is desired to particularly emphasize the yolk flavor or to increase the richness of the yolk, only the dried egg yolk may be used as the raw material for the dried egg.
The water content of the dried egg raw material is preferably low, for example, in the range of 0 to 10% by mass. For example, a dried egg yolk having a water content in the range of 0.5 to 4% by mass, a dried whole egg having a water content of 2 to 5% by mass, and a dried egg white having a water content in the range of 4 to 10% is preferably used. be able to.
The blending amount of the dried egg raw material in the composition to be heat-treated is not particularly limited, and may be determined according to the desired flavor and the like. For example, it may be 0.5 to 40% by mass, preferably 1.0 to 25% by mass, and more preferably 2.0 to 20% by mass with respect to the total mass of the composition to be heat-treated.

In the composition to be heat-treated, in addition to the component (a) edible oil and fat and the component (b) dried egg raw material, each kind of material that can be blended in foods and drinks and can be flavored is optionally added according to the desired flavor. May be used together as. In the present invention, it is preferable that the composition further contains one or more selected from the group consisting of the component (c) sulfur-containing component, the component (d) amino acid or a salt thereof, and the component (e) acid. An example thereof will be described below.

<Component (c) Sulfur-containing component>
As used herein, the sulfur-containing component means a compound containing a sulfur atom in the molecule. By further containing the sulfur-containing component in the composition, it is possible to enhance the sulfur feeling of the top, which is peculiar to boiled eggs (particularly white meat), the white meat feeling of hard boiled eggs, and the graininess of the yolk of boiled eggs.
The sulfur-containing component used in the present invention is not particularly limited as long as it can be used in foods and drinks, and may be selected according to a desired flavor as long as the egg flavor according to the present invention is not deviated. Only one type of sulfur-containing component may be used, or two or more types may be used in combination. Examples of sulfur-containing components include thiamine hydrochloride, cystine, cysteine, methionine, glutathione and the like. Among these, those which are amino acids may be blended as the component (d) amino acid described later. Alternatively, a sulfur-containing composition containing a compound such as these may be used, and examples of such a sulfur-containing composition include animals, plants and microorganisms of various types having a high sulfur-containing component as described above. These include themselves or their processed products (various extracts such as extracts, powders, etc.). The sulfur-containing component used may be in an aqueous solution state or a solid state, but the upper limit of the water content specified in the present invention, that is, the water content of the composition to be heat-treated does not exceed 2.0% by mass. It is preferable to adjust the concentration of the aqueous solution to be used and select the powder.
The blending amount of the sulfur-containing component in the composition to be heat-treated of the present invention is not particularly limited, and may be determined according to the desired flavor and the like. For example, it may be 0.01 to 10% by mass, preferably 0.02 to 8.0% by mass, and more preferably 0.03 to 6.0% by mass with respect to the total mass of the composition to be heat-treated. is there.

<Component (d) amino acid>
As used herein, the term amino acid includes the amino acid itself, a salt thereof, and an oligopeptide composed of 2 to 20 amino acids. The additional inclusion of amino acids in the composition may further enhance the egg flavor of fresh raw or boiled egg-like white or yolk. In the case of an amino acid containing a sulfur atom, the effects exemplified by the above-mentioned sulfur-containing components can also be obtained.
The amino acids used in the present invention are not particularly limited as long as they can be used in foods and drinks, and only one type or two or more types may be used in combination. Amino acids include valine, leucine, isoleucine, glutamine, aspartic acid, glutamic acid, arginine, alanine, proline, cysteine, lysine, threonine, aspartic acid, phenylalanine, serine, methionine, glycine, tyrosine, histidine, tryptophan, cystine, theanine, thiamine. , Or these salts, these oligopeptides can be exemplified. Glutathione can be exemplified as an oligopeptide. Preferred examples include, but are not limited to, cysteine, cystine, glutathione, thiamine hydrochloride, glutathione. The amino acid to be used may be in an aqueous solution state or a solid state, but it is used so that the upper limit of the water content specified in the present invention, that is, the water content of the composition to be heat-treated does not exceed 2.0% by mass. It is preferable to adjust the concentration of the aqueous solution and select the powder.
The blending amount of amino acids in the composition to be heat-treated of the present invention is not particularly limited, and may be determined according to the desired flavor and the like. For example, it may be 0.01 to 10% by mass, preferably 0.02 to 8.0% by mass, and more preferably 0.03 to 6.0% by mass with respect to the total mass of the composition to be heat-treated. is there.

<Component (e) acid>
In the present specification, the acid is not particularly limited as long as it is an acid that can be used for producing foods and drinks. The additional acid content of the composition may enhance the moist flavor of raw or boiled eggs.
The acid used in the present invention is not particularly limited as long as it can be used in foods and drinks, and only one type or two or more types may be used in combination. Examples of the acid include inorganic or organic acids such as hydrochloric acid, acetic acid, citric acid, phosphoric acid, succinic acid, fumaric acid and lactic acid, and arbitrary salts such as sodium and potassium thereof. The component (e) acid in the present specification means an acid other than the component (d) amino acid, and a salt of the acid is also included.
The acid or salt thereof to be used may be in an aqueous solution state or a solid state, but the concentration of the aqueous solution is adjusted so as not to exceed the upper limit of the water content of the composition to be heat-treated of the present invention, that is, 2.0% by mass. It is preferable to select solid or solid.
The blending amount of the acid in the composition to be heat-treated of the present invention is not particularly limited, and may be determined according to the desired flavor and the like. For example, it may be 0.01 to 10% by mass, preferably 0.02 to 8.0% by mass, and more preferably 0.03 to 6.0% by mass with respect to the total mass of the composition to be heat-treated. is there.

<Other ingredients>
The composition to be heat-treated may further contain other components. Examples of other ingredients include various flavor compounds or compositions, oil-soluble pigments, vitamins, functional substances, fish extracts, livestock extracts, plant extracts, yeast extracts, animal and plant proteins, animals and plants. Examples thereof include proteolytic products, starches, dextrins, sugars, nucleic acids, solvents and the like. For example, "Patent Agency Gazette, Well-known and Conventional Techniques (Fragrances) Part II Food Flavors, published on January 14, 2000", "Fact-finding Survey on the Use of Food Fragrance Compounds in Japan" (2000 Health Science Research) Described in the report, Japan Fragrance Industry Association, published in March 2001), and "Synthetic Fragrance Chemistry and Product Knowledge" (December 20, 2016, supplementary new edition issued, edited by Synthetic Fragrance Editorial Committee, Chemical Industry Daily) Examples include natural essential oils, natural fragrances, and synthetic fragrances. Further, the composition to be heat-treated may contain a thickener, a gelling agent, an antioxidant, a pigment, an antiseptic and the like within a range that does not deviate from the effect of the egg flavor imparting agent of the present invention.

<Form of egg flavoring agent>
The form of the egg flavor imparting agent of the present invention is not particularly limited. When a mixture of edible oil and fat and a dried egg raw material is heated by the method for producing an egg flavor imparting agent of the present invention described later, it usually becomes an oil or fat composition, preferably a liquid oil (oil-like), and can be appropriately opened. An oil layer can be obtained by removing unnecessary solids having a certain size or larger by filtration or centrifugation, and the oil layer can be used as an edible flavor oil.
In the present invention, the egg flavor-imparting agent of the present invention of the obtained fat and oil composition (preferably oily) may be further processed into an emulsion, powder, flakes and the like. In the case of emulsions and powders, the above filtration does not have to be performed. Emulsification, powdering, and flaking can be performed by any known method.

[Manufacturing method of egg flavoring agent]
The method for producing an egg flavoring agent of the present invention is a composition containing one or more kinds of dried egg raw materials selected from step 1: component (a) edible oil and fat and component (b) dried whole egg, dried egg white and dried egg yolk. Step 2: A method for producing an egg flavoring agent, which comprises a step of heat-treating the composition at 50 to 140 ° C. for 0.1 minutes to 10 hours, wherein the water content of the composition is 0 to 0. It is 2.0% by mass and the sugar content of the composition is 0 to 2.0% by mass.

<Step 1>
In step 1, a composition containing the above-mentioned component (a) and component (b) is prepared. Specific examples of the component (a) and the component (b), the content in the composition, and the definition of sugar are as described above. It is preferable to mix each component well until a uniform mixture is obtained.
When the water content of the composition to be heat-treated exceeds the upper limit specified in the present invention, the method for producing the egg flavoring agent may include a step of adjusting the water content of the composition to be heat-treated. ..
The composition to be heat-treated prepared in step 1 may be used as it is in step 2, but it may be filled in a container and stored at a temperature within a predetermined range, for example, −40 to 10 ° C. until use. .. When the composition to be heat-treated prepared in step 1 is stored frozen at a temperature lower than 0 ° C., it is necessary to thaw it until it reaches 0 ° C. or higher and then use it for the heat treatment in step 2 to impart a good egg flavor. It is preferable from the viewpoint of enabling it.

<Process 2>
The conditions for the heat treatment in step 2 are in the range of 50 to 140 ° C. as the heating temperature and 0.1 minutes to 10 hours as the heating time, and may be arbitrarily determined according to the desired flavor. The heating time at a certain heating temperature means the length of time after reaching that temperature. That is, in the present invention, after reaching the range of 50 to 140 ° C., heating is performed for 0.1 minutes to 10 hours. For example, when the composition to be heat-treated prepared in step 1 is stored frozen at a temperature lower than 0 ° C., the thawing time is not included in the heating time.
The heating temperature and heating time may be appropriately adjusted within a range in which a fresh flavor like a raw egg or a boiled egg can be obtained, but preferably 60 ° C. to 120 ° C. for 10 minutes to 6 hours, more preferably 30 minutes to 6 minutes. The time, particularly preferably 70 ° C to 110 ° C, is 1 hour to 5 hours.
However, when the range of the heating temperature is limited due to the limitation of the output of the heating device or the like, it is particularly preferable to perform the heat treatment so that the heating temperature and the heating time satisfy the following equations.
The relationship between the heating temperature x [° C.] and the upper limit of the heating time y [h] is that when the heating temperature x is 50 or more and 100 or less, the heating time y may be 10 hours or less, and the heating temperature x is 100. It is particularly preferable to satisfy the following formula 1 when the temperature exceeds 140 or less.
Equation 1: y ≤ -0.0025 x ² + 0.415 x -7.8
(In Equation 1, x is more than 100 and 140 or less, and y is 0.00167 or more and 10 or less.)
The relationship between the heating temperature x [° C.] and the upper limit of the heating time y [h] satisfies the following formula 2A when the heating temperature x is 50 or more and 100 or less, and the heating temperature x is more than 100 and 140 or less. In some cases, it is more preferable to satisfy the following formula 2B.
Equation 2A: y≤-0.04x + 12.0
(In formula 2A, x is 50 or more and 100 or less, and y is 0.00167 or more and 10 or less.)
Equation 2B: y≤-0.15x + 22.0
(In Equation 2B, x is more than 100 and 140 or less, and y is 0.00167 or more and 10 or less.)
On the other hand, regarding the relationship between the heating temperature x [° C.] and the lower limit of the heating time y [h], it is particularly preferable that the following equation 3 is satisfied when the heating temperature x is 50 or more and 120 or less, and the heating temperature x is 120. If it exceeds, the heating time y may be 0.00167 (0.1 minutes) or more.
Equation 3: y ≧ −0.05x + 6.0
(In Equation 3, x is 50 or more and 120 or less, and y is 0.00167 or more and 10 or less.)

<Step 3 and Step 4>
The egg flavor imparting agent obtained by the heat treatment in the step 2 may be further mixed with an arbitrary component according to the desired flavor, and the second stage heat treatment may be performed again.
Further, the method for producing an egg flavor-imparting agent of the present invention comprises the group consisting of step 3: further, component (c) sulfur-containing component, component (d) amino acid or salt thereof, and component (e) acid after step 2. It is preferable to include a step of blending one or more selected kinds into the composition.
In particular, the method for producing an egg flavoring agent of the present invention comprises the group consisting of step 3: further, component (c) sulfur-containing component, component (d) amino acid or salt thereof, and component (e) acid after step 2. The step of blending one or more selected kinds into the composition obtained in step 2, and the second step of step 4: the composition obtained in step 3 at 50 to 140 ° C. for 0.1 minutes to 10 hours. It is preferable to include a step of heat treatment.

The preferred types of the component (c) sulfur-containing component, component (d) amino acid or salt thereof, and component (e) acid used in step 3 are the component (c) sulfur-containing component, component (d) amino acid used in step 1. Alternatively, it is the same as the preferred type of the salt and the component (e) acid.
Among these components, in step 3, it is more preferable to add at least one selected from the group consisting of the component (c) sulfur-containing component, the component (d) amino acid or a salt thereof to the composition. By further blending the component (c) sulfur-containing component, the component (d) amino acid or a salt thereof into the composition obtained in step 2, the aroma of the top (highly volatile molecule) that volatilizes in the heat treatment can be obtained. It can be greatly increased.
The type of (c) sulfur-containing component, component (d) amino acid or salt thereof used in step 3, and the type of component (e) acid are (c) sulfur-containing component, component (d) amino acid or salt thereof used in step 1. It is preferable to use the same type as the component (e) acid. However, another type may be used.

By performing the second-stage heat treatment in step 4, the flavor derived from the components blended in step 3 is likely to be enhanced.
The preferable heat treatment condition of the first step step 2 when the step 4 is performed is that the total heating time of the step 2 and the step 4 is the preferable heating time of the first step step 2 when the step 4 is not performed. It is more preferable to make it within the range. The preferable heat treatment conditions of the first step step 2 when the step 4 is performed are the same as the preferable heat treatment conditions of the first step step 2 when the step 4 is not performed in other respects.
The conditions of the second step heat treatment in the step 4 are in the range of 50 to 140 ° C. as the heating temperature and 0.1 minutes to 10 hours as the heating time, and may be arbitrarily determined according to the desired flavor. The heating temperature and heating time may be appropriately adjusted within a range in which a fresh flavor like a raw egg or a boiled egg can be obtained, but preferably 60 ° C. to 120 ° C. for 10 minutes to 4 hours, more preferably 70 ° C. to 110. 30 minutes to 2 hours at ° C.
When the step 4 is performed, the water content and the sugar content of the composition to be heat-treated in the first-step heat treatment (step 2) may be controlled within the ranges specified in the present invention. Further, it is preferable to control the water content and sugar content of the composition obtained in step 3 within the same range as the water content and sugar content of the composition to be heat-treated used in step 2.
The conditions for the preferred heat treatment of the second step in the other steps 4 are the same as the conditions for the preferred heat treatment of the first step in the above step 2. By performing this second step of heat treatment, the flavor derived from the components blended in step 3 is likely to be enhanced.

<Purification>
The egg flavor-imparting agent obtained through the heat treatment of step 2 or step 4 may be used as it is, but is preferably purified. The purification method is not limited, but it is preferable that, for example, the egg flavor-imparting agent obtained by heat treatment is cooled to about 50 to 80 ° C. and then filtered for solid-liquid separation to obtain an oil layer portion. As the filtration, flannel filtration is preferable.
Further, the obtained oil layer portion may be separated (settled) by centrifugation at about 1000 to 1800 G for 5 to 15 minutes.
The obtained egg flavoring agent may be filled in a container and stored at a temperature within a predetermined range, for example, −40 to 10 ° C. until use.

[Food and drink]
<Example of use of the egg flavor imparting agent of the present invention>
The food and drink of the present invention contains the egg flavor-imparting agent of the present invention.
By adding an effective amount of the egg flavor-imparting agent of the present invention to foods and drinks, the fresh whiteness, yolk feeling, or whole egg feeling of raw eggs or boiled eggs can be imparted to foods and drinks. Specific examples of foods and drinks are not limited to, for example, roasted eggs, boiled eggs, scrambled eggs, egg tofu, steamed tea bowls, egg soup, egg salad, omelet, kiss, pilaf, fried rice, carbonara sauce, egg sand. , Kinshi egg, parent and child bowl, okonomiyaki, crab balls, fried food clothes, etc .; custard cream, cake, cream puff, waffle, crepe, pudding, biscuits, cookies, crackers, sabre, wafers, pretzels, bolo, baked goods , Potato chips, bread, castella, balmkuchen, madeleine, hot cakes, saffle, donuts, bavarois, jelly, caramel, candy, tablets, snacks, cereals and other confectionery; ice cream, sherbet, frozen desserts and other confectionery; mayonnaise , Tartar sauce, dressing, sauce, seasoning oil, etc .; instant noodles in bags, instant noodles in cups, instant noodles in bags, instant noodles in cups, instant noodles in bags, instant noodles in cups, other instant noodles, etc. In addition to each type of instant foods, milk shakes, egg nogs, egg liquors, beverages such as nutritional drinks, and nutritional supplements such as supplements can be mentioned.

<Content>
The content of the egg flavor-imparting agent of the present invention with respect to food and drink may be determined according to the desired flavor. For example, it may be 0.01 to 50% by mass, preferably 0.02 to 20% by mass, and more preferably 0.05 to 5% by mass.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. The materials, amounts used, ratios, treatment contents, treatment procedures, etc. shown in the following examples can be appropriately changed as long as they do not deviate from the gist of the present invention. Therefore, the scope of the present invention should not be construed as limited by the specific examples shown below.
In this embodiment, the numerical value of the blending amount of each component is a mass part. The water content and sugar content were calculated by referring to the specifications attached to each commercially available component used and the amount of water and sugar added.

[Example 1] Relationship between water content and sugar content and egg flavor The components shown in Table 1 below are mixed well to prepare compositions to be heat-treated, and Table 1 below shows the total amount of each composition. , Moisture content and sugar content are listed.
Each composition was placed in a 3-diameter flask and heating was started. After the temperature of each composition reached 95 ° C., it was heated for 4 hours. Then, after cooling each composition to 70 ° C., each composition was solid-liquid separated by flannel filtration to obtain an oil layer portion as a liquid portion. The oil layer portion was centrifuged at 1300 G for 10 minutes to obtain a clear oil / fat composition. The obtained oil and fat composition was used as an egg flavor-imparting agent of the present inventions 1 to 10 and comparative products 1 and 2.

<Sensory evaluation of egg salad>
The obtained egg flavor-imparting agent of the present invention and the comparative product was added to a commercially available egg salad in an amount of 0.5% by mass. The flavor of each of the obtained egg salads compared with the commercially available egg salad was sensory evaluated by 15 well-trained panelists with more than 10 years of experience. In the sensory evaluation, the score was given according to the following criteria, and the flavor was commented. The average value of the sensory evaluation score of the egg salad and the average result of the sensory evaluation comment are shown in Table 1 below.
(Sensory evaluation criteria)
1: Feel a flavor different from the raw egg or boiled egg-like flavor.
2: Raw or boiled egg-like flavor increased slightly.
3: Increased raw or boiled egg-like flavor.
4: Raw or boiled egg-like flavor was significantly increased.

As shown in Table 1, it was found that a good egg flavor can be imparted by using the egg flavor imparting agent of the present invention.
On the other hand, from Comparative Products 1 and 2, when the water content or sugar content of the composition to be heat-treated exceeds 2.0% by mass, sweet castella-like, caramel-like, chicken-like flavors are felt, and raw eggs or raw eggs or The flavor was different from the fresh flavor of boiled eggs.

[Example 2] Relationship between types of edible oils and fats and egg raw materials and egg flavor The components shown in Table 2 below are mixed well to prepare compositions to be heat-treated, and the total of each composition is shown in Table 2 below. The water content and sugar content with respect to the amount are described.
Each composition was placed in a 3-diameter flask and heating was started. After the temperature of each composition reached 80 ° C., it was heated for 5 hours. Next, after cooling each composition to 65 ° C., each composition was solid-liquid separated by flannel filtration to obtain an oil layer portion as a liquid portion. The oil layer portion was centrifuged at 1300 G for 10 minutes to obtain a clear oil / fat composition. The obtained oil and fat composition was used as an egg flavor imparting agent for the present inventions 11 to 17 and comparative products 3 to 7.
For the obtained egg flavor-imparting agent of the present invention and the comparative product, the sensory evaluation of the egg salad was carried out in the same manner as in Example 1. The results obtained are shown in Table 2 below.
In Table 2 below, * 1: Skole ML (registered trademark, manufactured by Nisshin Oillio Group Co., Ltd.) is a fat and oil of a mixed glyceride of caprylic acid and capric acid.

As shown in Table 2, it was found that a good egg flavor can be imparted by using the egg flavor imparting agent of the present invention.
On the other hand, from Comparative Products 4 to 7, when water or sugar was added to the composition and the water content or sugar content of the composition to be heat-treated exceeded 2.0% by mass, the aroma (roasted). (Feeling), caramel-like, castella-like, chicken-like flavors were felt, and the flavor was different from the fresh flavor of raw or boiled eggs.
Further, from Comparative Product 3, even when the egg raw material was not a dried egg raw material, that is, even if the egg yolk was frozen, the roasted feeling was conspicuous, and the flavor was different from the fresh flavor like a raw egg or a boiled egg.

[Example 3] Relationship between optional components (c) to (e) and egg flavor The same as in Example 2 except that the components shown in Table 3 below were well mixed to prepare a composition to be heat-treated. , Egg flavoring agents of the present inventions 18 to 27 and comparative products 8 to 11 were obtained.

<Sensory evaluation of egg salad>
The obtained egg flavor-imparting agent of the present invention and the comparative product was added to a commercially available egg salad in an amount of 0.5% by mass. The flavors of each of the obtained egg salads compared with the egg salad containing the present invention 11 for the egg yolk feeling and the egg salad containing the present invention 14 for the whiteness feeling were well trained for more than 10 years of experience. Fifteen panelists were given a sensory evaluation. In the sensory evaluation, the score was given according to the criteria of Example 1, and the flavor was commented. Table 3 below shows the average value of the sensory evaluation score of the egg salad and the average result of the sensory evaluation comment.

As shown in Table 3, the egg flavor-imparting agent of the present invention includes optional components (c) to (e) which are various kinds of food and drink materials in addition to the component (a) edible oil and fat and the component (b) dried egg raw material. It was found that a desired flavor can be imparted by using the above, and a better egg flavor can be imparted.
On the other hand, from Comparative Products 8 to 11, when the water content or sugar content of the composition to be heat-treated exceeds 2.0% by mass, the flavor is scented even when the optional components (c) to (e) are used. Flavors such as roasted, sweet castella, onions, and chicken were felt, and the flavor was different from the fresh flavor of raw or boiled eggs.

[Example 4] Relationship between the second stage heat treatment and egg flavor The components shown in Table 4 below are mixed well to prepare the compositions to be heat-treated, and the total amount of each composition is shown in Table 4 below. The water content and sugar content were described.
Each composition was placed in a 3-diameter flask and heating was started. After the temperature of each composition reached 100 ° C., it was heated for 1.5 hours (step 2).
In the present inventions 28 and 30, after cooling each composition obtained in step 2 to 65 ° C., each composition was solid-liquid separated by flannel filtration to obtain an oil layer portion as a liquid portion. The oil layer portion was centrifuged at 1300 G for 10 minutes to obtain a clear oil / fat composition. The obtained oil and fat composition was used as the egg flavor imparting agent of the present inventions 28 and 30.
In the inventions 29 and 31, after cooling each composition obtained in step 2 to 65 ° C., step 3 is performed in which the components (c) and (d) shown in Table 4 below are further mixed well with each composition. went. The second step of heating of the composition obtained in step 3 was started. After the temperature of each composition reached 100 ° C., it was heated for 0.5 hour (step 4). Next, after cooling each composition to 65 ° C., each composition was solid-liquid separated by flannel filtration to obtain an oil layer portion as a liquid portion. The oil layer portion was centrifuged at 1300 G for 10 minutes to obtain a clear oil / fat composition. The obtained oil and fat composition was used as the egg flavor imparting agent of the present inventions 29 and 31.
With respect to the obtained egg flavor-imparting agent of the present invention, the sensory evaluation of the egg salad was carried out in the same manner as in Example 1. The results obtained are shown in Table 4 below.

As shown in Table 4, among the egg flavor-imparting agents of the present invention, the inventions 29 and 31 which were subjected to the second-step heat treatment of steps 3 and 4 were heat-treated as compared with the inventions 28 and 30. It was found that the aroma of the top (highly volatile molecule) that volatilizes is greatly increased.

As the sulfur-containing component, glutathione used in Example 4, thiamine hydrochloride used in Example 3, and cysteine, cystine, and methionine also had the same effect as glutathione and the like. Further, as amino acids, proline used in Example 4, sodium glutamate used in Example 3, isoleucine, alanine, and the same effects as proline and the like were obtained. As the acid, in addition to the citric acid used in Examples 3 and 4, phosphoric acid had the same effect as citric acid.

[Example 5] Relationship between heating temperature and heating time and egg flavor One of the compositions to be heat-treated prepared in Example 3 (the present invention 24 in Table 3) is variously prepared as shown in Table 5 below. The egg flavoring agent of the present invention was obtained by heating at a different heating temperature and heating time.
The obtained egg flavor-imparting agent of the present invention was added to a commercially available egg salad in an amount of 0.5% by mass. The flavor of each of the obtained egg salads compared with the commercially available egg salad was sensory-evaluated by 15 well-trained panelists with more than 10 years of experience according to the following sensory evaluation criteria. The average value of the sensory evaluation score of the egg salad and the average result of the sensory evaluation comment are shown in Table 5 below.
(Sensory evaluation criteria)
◎: A strong feeling of eggs from raw eggs to hard boiled eggs is felt.
〇: You can feel the egg feeling from raw egg to hard boiled.
Δ: The feeling of eggs from raw eggs to hard boiled eggs is weak.

As shown in Table 5, among the egg flavoring agents of the present invention, it was found that when the heating temperature and the heating time satisfy the above-mentioned formula 1, a sufficient egg feeling from raw egg to hard boiled can be felt, and heating is performed. It was found that when the temperature and heating time satisfy the above-mentioned formulas 2A or 2B and formula 3, the egg feeling from raw eggs to hard boiled eggs is strongly felt.

Claims (11)

A composition containing (a) edible oil and fat and (b) one or more dried egg ingredients selected from dried whole eggs, dried egg whites and dried egg yolks is heated at 50 to 140 ° C. for 0.1 minutes to 10 hours. It is a processed egg flavoring agent,
The water content of the composition is 0 to 2.0% by mass.
An egg flavor imparting agent having a sugar content of 0 to 2.0% by mass in the composition. The egg flavor imparting agent according to claim 1, wherein the component (a) edible oil or fat contains egg yolk oil. The egg flavor imparting agent according to claim 1 or 2, wherein the water content of the composition is 0 to 1.5% by mass, and the sugar content of the composition is 0 to 1.5% by mass. The egg flavor-imparting agent according to any one of claims 1 to 3, wherein the component (a) edible oil or fat contains a vegetable oil or fat. The composition further comprises the component (c) sulfur-containing component,
Ingredient (d) Amino acid or salt thereof,
The egg flavor-imparting agent according to any one of claims 1 to 4, which comprises one or more selected from the group consisting of the component (e) acid. Step 1: Ingredient (a) Edible oil and fat and ingredient (b) A step of preparing a composition containing one or more kinds of dried egg raw materials selected from dried whole egg, dried egg white and dried egg yolk.
Step 2: A method for producing an egg flavoring agent, which comprises a step of heat-treating the composition at 50 to 140 ° C. for 0.1 minutes to 10 hours.
The water content of the composition is 0 to 2.0% by mass.
A method for producing an egg flavoring agent, wherein the sugar content of the composition is 0 to 2.0% by mass. The method for producing an egg flavoring agent according to claim 6, wherein the component (a) edible oil and fat contains egg yolk oil. The method for producing an egg flavoring agent according to claim 6 or 7, wherein the water content of the composition is 0 to 1.5% by mass, and the sugar content of the composition is 0 to 1.5% by mass. The method for producing an egg flavor-imparting agent according to any one of claims 6 to 8, wherein the component (a) edible oil and fat contains vegetable oil and fat. The composition further comprises the component (c) sulfur-containing component,
Ingredient (d) Amino acid or salt thereof,
The method for producing an egg flavor-imparting agent according to any one of claims 6 to 9, which comprises one or more selected from the group consisting of the component (e) acid. After step 2,
Step 3: In addition
Component (c) Sulfur-containing component,
Ingredient (d) Amino acid or salt thereof,
A step of blending one or more kinds selected from the group consisting of the component (e) acid into the composition obtained in step 2, and a step of blending the composition.
Step 4: The invention according to any one of claims 6 to 10, which comprises a second step of heat-treating the composition obtained in step 3 at 50 to 140 ° C. for 0.1 minutes to 10 hours. A method for producing an egg flavoring agent.