JP2022080382A - Method for inhibiting raw egg odor derived from egg yolk, and oil and fat composition for cooking - Google Patents

Abstract

To provide a method for suppressing a discomfort fishy smell derived from an egg yolk oil, and an oil and fat composition for cooking capable of adding an egg flavor.SOLUTION: A method for suppressing a discomfort fishy smell derived from egg yolk oil includes adding at least one additive selected from the group consisting of the following (1) and (2) to the oil and fat composition for cooking containing an edible oil and an egg yolk oil: (1) an emulsifier containing behenic acid as a constituent fatty acid and (2) a long-chain highly unsaturated fatty acid of n-6 base. There is also disclosed the oil and fat composition for cooking.SELECTED DRAWING: None

Description

The present invention relates to a method for suppressing a raw egg odor derived from egg yolk oil when imparting egg flavor with a cooking oil / fat composition containing egg yolk oil.

Eggs are widely used in the field of processed foods because their flavor and umami are very important factors in cooking. Eggs are an essential ingredient in general menus, such as stir-fried foods such as fried rice and oyakodon.

However, since the egg flavor is easily impaired in foods obtained by heating eggs, attempts have been made to impart the egg flavor by using egg yolk oil instead of the egg itself.

Patent Document 1 describes that a good egg flavor can be imparted by using an oil / fat composition containing egg yolk oil for grilled foods, stir-fried foods, simmered foods, and pancakes.

Egg yolk oil is also nutritious and the egg flavor gives the food a taste, but on the other hand, when using egg yolk oil without heating, the unpleasant fishy odor of raw egg derived from egg yolk oil tends to be disliked and general purpose. Sometimes it lacked sex.

Japanese Patent No. 4088013

Patent Document 1 describes that a hydrogenated oil is blended to suppress the separation and sedimentation of egg yolk oil in an oil / fat composition. However, there is no disclosure or suggestion regarding the problem of the present invention that an unfavorable raw egg odor is felt when egg yolk oil is added to food at the time of eating.

Therefore, an object of the present invention is to provide a method for suppressing an unpleasant fishy odor of raw eggs derived from egg yolk oil in a cooking oil / fat composition containing egg yolk oil.

First, in the present specification, the "raw egg odor" means the "unpleasant fishy odor" of the flavor of the raw egg.

The present invention provides the inventions according to the following [1] to [11] in order to solve the above problems.
[1]
Derived from egg yolk oil, which comprises adding one or more additives selected from the group consisting of the following (1) and (2) to a cooking oil / fat composition containing edible oil and egg yolk oil. How to suppress the odor of raw eggs.
(1) Emulsifier containing behenic acid as a constituent fatty acid (2) n-6 long-chain polyunsaturated fatty acid [2]
The method, wherein the content of the additive is 0.01% by mass or more and 10% by mass or less.
[3]
The method according to the above method, wherein the content of the egg yolk oil is 0.1% by mass or more and 10% by mass or less.
[4]
The method according to the above method, wherein the emulsifier of the additive (1) contains behenic acid in an amount of 30% by mass or more and 70% by mass or less.
[5]
The method according to the above method, wherein the emulsifier of the additive (1) is a polyglycerin fatty acid ester.
[6]
The method according to the above method, wherein the n-6 long-chain polyunsaturated fatty acid of the additive (2) is arachidonic acid.
[7]
The method, wherein the edible oil is one or more selected from the group consisting of corn oil, soybean oil and rapeseed oil.
[8]
A cooking oil / fat composition containing edible oil / fat and egg yolk oil, which comprises one or more additives selected from the group consisting of the following (1) and (2). ..
(1) Emulsifier containing behenic acid as a constituent fatty acid (2) n-6 long-chain polyunsaturated fatty acid [9]
The composition comprising the additive in an amount of 0.01% by mass or more and 10% by mass or less.
[10]
The composition comprising the egg yolk oil in an amount of 0.1% by mass or more and 10% by mass or less.
[11]
The composition, wherein the emulsifier of the additive (1) contains behenic acid in an amount of 30% by mass or more and 70% by mass or less.
[12]
The composition, wherein the emulsifier of the additive (1) is a polyglycerin fatty acid ester.
[13]
The composition, wherein the n-6-based polyunsaturated fatty acid of the additive (2) is arachidonic acid.
[14]
The composition, wherein the edible oil is one or more selected from the group consisting of corn oil, soybean oil and rapeseed oil.

According to the suppression method of the present invention, it is possible to effectively suppress the unpleasant fishy odor of raw eggs derived from egg yolk oil.

Further, according to the cooking oil / fat composition of the present invention, the unpleasant fishy odor of raw eggs is not felt even when used without heating, and it is possible to impart a good egg flavor to foods. ..

Hereinafter, a method for suppressing a raw egg odor derived from egg yolk oil of the present invention (hereinafter, may be simply referred to as a “raw egg odor suppressing method”) and a cooking oil / fat composition will be described in detail. It should be noted that the embodiments described below are one aspect of the invention and do not limit the invention.

[1. Raw egg odor suppression method]
In the method for suppressing raw egg odor of the present invention, one or more additives selected from the group consisting of the following (1) and (2) are contained in a cooking oil / fat composition containing edible oil / fat and egg yolk oil. It is characterized by that.
(1) Emulsifier containing behenic acid as a constituent fatty acid (2) n-6 long-chain polyunsaturated fatty acid

[2. Edible oils and fats]
The edible oil is not particularly limited as long as it is used for food, but for example, corn oil, rapeseed oil, soybean oil, palm olein, sesame oil, rice bran oil, peanut oil, red flower oil, sunflower oil, cottonseed oil, and grape seeds. Vegetable oils such as oil, macadamia nut oil, hazelnut oil, walnut oil, pumpkin seed oil, camellia oil, tea seed oil, olive oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, palm oil, cacao oil; beef oil, pig Animal fats and oils such as fats, chicken fats, milk fats and fish oils; synthetic fats and oils such as medium-chain fatty acid triglycerides can be mentioned. Further, it is possible to use one or more processed fats and oils selected from curing, fractionation and transesterification of these fats and oils. These edible oils and fats may be used alone or in admixture of two or more. It is preferably corn oil, rapeseed oil, soybean oil, sesame oil, sunflower oil, more preferably corn oil, rapeseed oil, soybean oil, and even more preferably corn oil.

[3. Egg yolk oil]
The egg yolk oil has an egg flavor composed of lipids in the egg yolk obtained by extracting the egg yolk from the egg yolk with an organic solvent and removing water-soluble components such as proteins. Various methods are known for extracting egg yolk oil, but in edible applications, a solvent extraction method using ethanol is common.

The content of egg yolk oil in the cooking oil / fat composition is preferably 0.1% by mass or more and 10% by mass or less, more preferably 0.1% by mass or more and 8% by mass or less, and 0. It is more preferably 1% by mass or more and 5% by mass or less. By setting the content of egg yolk oil within the above range, it is possible to impart a good egg flavor to foods.

[4. Additive (1)]
The additive (1) is an emulsifier containing behenic acid as a constituent fatty acid. The content of behenic acid in the constituent fatty acids is preferably 30% by mass or more and 70% by mass or less, more preferably 35% by mass or more and 65% by mass or less, and 40% by mass or more and 60% by mass or less. Is even more preferable.

The emulsifier of the additive (1) is not particularly limited, but includes, for example, a group consisting of polyglycerin fatty acid ester, monoglycerin fatty acid ester, polyglycerin organic acid fatty acid ester, sucrose fatty acid ester and sorbitan fatty acid ester. It is preferable to use one or more selected species, and more preferably one or more selected from the group consisting of polyglycerin fatty acid ester, monoglycerin fatty acid ester and polyglycerin organic acid fatty acid ester. It is more preferable to use one or more selected from the group consisting of glycerin fatty acid ester and monoglycerin fatty acid ester, and it is particularly preferable to use polyglycerin fatty acid ester.

The HLB of the emulsifier of the emulsifier (1) is preferably 1 or more and 7 or less, more preferably 2 or more and 6 or less, and further preferably 2 or more and 4 or less.

[5. Additive (2)]
The additive (2) is an n-6 series long-chain polyunsaturated fatty acid. N-6 polyunsaturated fatty acids are fatty acids with 18 or more carbon atoms and have the first double bond at the 6th carbon from the terminal methyl group. Among them, the carbon number is particularly high. A long-chain polyunsaturated fatty acid having 20 or more and 24 or less and having a double bond of 4 or more and 6 or less is preferable. Examples of the n-6 series long-chain polyunsaturated fatty acids include arachidonic acid and docosatetraenoic acid, and it is preferable to use arachidonic acid.

The raw material of the n-6 series long-chain polyunsaturated fatty acid is not particularly limited, and examples thereof include various animals and plants, microorganisms, and algae. More specifically, edible oils and fats derived from microorganisms containing abundant arachidonic acid in the form of triglyceride described in JP-A No. 10-070992 and JP-A-10-191886 can be used.

Further, the n-6 series long-chain polyunsaturated fatty acid is preferably a product obtained by oxidizing one or more of the fatty acid, triglyceride containing the fatty acid as a constituent fatty acid, and diglycerin. The method of the oxidation treatment is not particularly limited, and examples thereof include heat treatment. As a more specific method of the oxidation treatment, a method of heating at a temperature of 40 ° C. or higher and 200 ° C. or lower for 0.1 hour or longer and 240 hours or lower can be adopted. The heating temperature is preferably 80 ° C. or higher and 180 ° C. or lower. The heating time is preferably 0.5 hours or more and 72 hours or less. Further, in the oxidation treatment, one or more selected from the group consisting of air, oxygen and nitrogen may be heated while being blown.

According to the raw egg odor suppressing method of the present invention, the content of the above-mentioned additives is set to 0.01% by mass or more and 10% by mass or less with respect to the cooking oil / fat composition containing edible oil / fat and egg yolk oil. It is preferably 0.02% by mass or more and 8% by mass or less, and further preferably 0.02% by mass or more and 5% by mass or less. By setting the content of the additive within the above range, it is possible to suppress the unpleasant fishy odor of raw eggs derived from the egg yolk oil of the cooking oil / fat composition.

[6. Oil and fat composition for cooking]
The cooking oil / fat composition of the present invention contains edible oil / fat and egg yolk oil, and is characterized by containing one or more additives selected from the group consisting of the above-mentioned (1) and (2).
(1) Emulsifier containing behenic acid as a constituent fatty acid (2) n-6 long-chain polyunsaturated fatty acid

The description of the edible oil / fat, egg yolk oil and the additive in the cooking oil / fat composition of the present invention is described in [2. Edible oils and fats], [3. Egg yolk oil], "4. Additives (1)" and [5. Since it is the same as the additive (2)], it is omitted.

The cooking oil / fat composition of the present invention preferably contains the above-mentioned additives in an amount of 0.01% by mass or more and 10% by mass or less, more preferably 0.02% by mass or more and 8% by mass or less, and 0.02. It is more preferable to contain 5% by mass or less by mass. By setting the content of the additive within the above range, it is possible to obtain a cooking oil / fat composition in which the unpleasant fishy odor of raw eggs derived from egg yolk oil is suppressed. According to such a cooking oil / fat composition of the present invention, it is possible to impart a good egg flavor to foods even when used without heating.

The content of egg yolk oil in the cooking oil / fat composition of the present invention is preferably 0.1% by mass or more and 10% by mass or less, and more preferably 0.1% by mass or more and 8% by mass or less. It is more preferably 0.1% by mass or more and 5% by mass or less. By setting the content of egg yolk oil within the above range, it is possible to impart a good egg flavor to foods.

In addition to the above-mentioned edible fats and oils, egg yolk oil and additives (1) and additives (2), the cooking fats and oils composition of the present invention may contain a substance normally contained in the edible fats and oils composition. good. Specific examples thereof include emulsifiers, fragrances, antioxidants, silicones and the like other than the additive (1).

According to the cooking oil / fat composition of the present invention, the unpleasant fishy odor of raw eggs derived from egg yolk oil is suppressed, so that a good egg flavor is imparted to food even when used without heating. It is possible to do.

Hereinafter, embodiments of the present invention will be described.

The edible oils and fats, egg yolk oil and additives used in this example will be described.

1. 1. Edible oil and fat corn oil: J corn oil, J-Oil Mills Co., Ltd. Soybean oil: J soybean white squeezed oil, J-Oil Mills rapeseed oil: J Canola oil, J-Oil Mills Co., Ltd.

2. 2. Egg yolk oil Egg yolk oil: York oil, manufactured by Taiyo Kagaku Co., Ltd.

3. 3. Additive emulsifier (1): Polyglycerin fatty acid ester, TAISET AD, manufactured by Taiyo Kagaku Co., Ltd., behenic acid content 43% by mass, HLB3
Emulsifier (2): Polyglycerin fatty acid ester, DO-100V, manufactured by RIKEN Vitamin Co., Ltd., behenic acid content 0% by mass, HLB 7.4
Emulsifier (3): Polyglycerin fatty acid ester, A-143E, manufactured by Taiyo Kagaku Co., Ltd., behenic acid content 0% by mass, HLB8
Emulsifier (4): Polyglycerin fatty acid ester, CV-1L, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., behenic acid content 57.7% by mass, HLB 2.7
n-6 series long-chain polyunsaturated fatty acid: arachidonic acid: AA-4W, manufactured by J-Oil Mills Co., Ltd.

Table 1 shows the analysis results of the fatty acid compositions of the emulsifiers (1) to (4). The fatty acid composition was analyzed according to the standard fat analysis test method (2.4.2.3-2013 fatty acid composition (capillary gas chromatograph method)) established by the Japan Oil Chemists' Society. In Table 1, blanks indicate that the target fatty acid was not detected.

The evaluation of the comparative examples and the examples was performed by the sensory evaluation of three specialized panelists who matched their consciousness with respect to the following evaluation indexes. The evaluation result is decided by the consensus of the expert panelists, and it is shown that the lower the score, the higher the effect of suppressing the raw egg odor. The evaluation index is shown below.
<Evaluation index of "raw egg odor">
0 points: No raw egg odor 1 point: Raw egg odor is slightly felt but can be eaten without discomfort 2 points: Raw egg odor is slightly felt but can be eaten without discomfort 3 points: Raw egg odor is felt , Discomfort when eating 4 points: Feeling a little strong raw egg odor, discomfort when eating 5 points: Feeling a strong raw egg odor, discomfort when eating

<Example 1>
In Example 1, a cooking oil / fat composition was prepared according to the formulation shown in Table 2, added to scrambled eggs for eating, and sensory evaluated for "raw egg odor". The evaluation procedure will be described below. The evaluation results are shown in Table 2.
<Evaluation procedure>
(1) When 50 g of egg, 7.5 g of milk and 0.25 g of salt were mixed to obtain an egg liquid.
(2) Edible oils and fats, egg yolk oil and additives were mixed according to the formulations shown in Table 2 to obtain cooking oil and fat compositions of Comparative Examples and Examples.
(3) 1.5 g of canola oil was put in a frying pan and heated on high heat for 30 seconds.
(4) Egg liquid was put in the frying pan of (3) and fried on high heat for 1 minute to obtain scrambled eggs.
(5) 5 g of the cooking oil / fat composition of (2) was added to the scrambled eggs and sensory evaluation was performed.

As shown in Table 2, in Examples 1-1 to 1-9 to which the emulsifier (1) or the cooking oil / fat composition containing the emulsifier (4) was added, no raw egg odor was felt at the time of eating. On the other hand, in Comparative Example 1-1 in which corn oil and egg yolk oil were mixed, the odor of raw eggs was strongly felt, and there was discomfort at the time of eating. Further, in Comparative Examples 1-2 and 1-3 in which a cooking oil / fat composition containing an emulsifier (2) or an emulsifier (3) having a behenic acid content of 0% by mass in the constituent fatty acids was added, raw eggs were all added. I felt an odor and felt uncomfortable when eating. In Reference Example 1, no raw egg odor was felt. From these results, it was confirmed that the raw egg odor was derived from egg yolk oil. Then, it was clarified that the raw egg odor derived from egg yolk oil can be suppressed by adding an emulsifier containing behenic acid to the constituent fatty acids to the cooking oil / fat composition. In the cooking oil / fat composition containing 3% by mass of egg yolk oil, the effect of suppressing the odor of raw eggs was obtained by containing 0.05% by mass or more and 8% by mass of the emulsifier (1) or the emulsifier (4). Further, the effect of suppressing the odor of raw eggs was obtained when the content of behenic acid in the constituent fatty acids of the emulsifier was 43.0% by mass or more and 57.7% by mass or less.

In the cooking oily compositions of Examples 1-1 to 1-9, a preferable sweet egg flavor was felt by adding the scrambled eggs when eating. The edible oil and fat had a favorable egg flavor in the cooking oil and fat composition containing any of corn oil, soybean oil and rapeseed oil.

<Example 2>
In Example 2, scrambled eggs were prepared by the same method as in Example 1 except that the cooking oil / fat composition having the composition shown in Table 3 was used, and the “raw egg odor” was sensory evaluated. In addition, three specialized panelists used Control Example 2 as a "control" and sensory about the "strength of heated egg flavor" when eating scrambled eggs to which the cooking oil and fat compositions of Comparative Examples and Examples were added. evaluated. The evaluation results are shown in Table 3.

As shown in Table 3, in Examples 2-1 to 2-3 to which only arachidonic acid, an arachidonic acid and an emulsifier (1), or a cooking oil / fat composition containing arachidonic acid and an emulsifier (4), respectively, was added. In each case, the effect of suppressing the odor of raw eggs derived from egg yolk oil was obtained. Further, in the scrambled eggs to which the cooking oil / fat composition containing arachidonic acid was added, the heated egg flavor was improved as compared with the control scrambled eggs.

The cooking oil / fat composition of the present invention containing only arachidonic acid, arachidonic acid and emulsifier (1), or arachidonic acid and emulsifier (4) can impart a preferable egg flavor to a heated egg food. , It became clear that the heated egg flavor can be improved.

The raw egg odor suppressing method and cooking oil / fat composition of the present invention are not limited to the above-mentioned embodiments and examples, and various changes can be made as long as the characteristics and effects of the invention are not impaired.

Claims (14)

Derived from egg yolk oil, which comprises adding one or more additives selected from the group consisting of the following (1) and (2) to a cooking oil / fat composition containing edible oil and egg yolk oil. How to suppress the odor of raw eggs.
(1) Emulsifier containing behenic acid as a constituent fatty acid (2) n-6 long-chain polyunsaturated fatty acid The method according to claim 1, wherein the content of the additive is 0.01% by mass or more and 10% by mass or less. The method according to claim 1 or 2, wherein the content of the egg yolk oil is 0.1% by mass or more and 10% by mass or less. The method according to any one of claims 1 to 3, wherein the emulsifier of the additive (1) contains behenic acid in an amount of 30% by mass or more and 70% by mass or less. The method according to any one of claims 1 to 4, wherein the emulsifier of the additive (1) is a polyglycerin fatty acid ester. The method according to any one of claims 1 to 5, wherein the n-6-based polyunsaturated fatty acid of the additive (2) is arachidonic acid. The method according to any one of claims 1 to 6, wherein the edible oil is one or more selected from the group consisting of corn oil, soybean oil and rapeseed oil. A cooking oil / fat composition containing edible oil / fat and egg yolk oil, which comprises one or more additives selected from the group consisting of the following (1) and (2). ..
(1) Emulsifier containing behenic acid as a constituent fatty acid (2) n-6 long-chain polyunsaturated fatty acid The composition according to claim 8, wherein the additive is contained in an amount of 0.01% by mass or more and 10% by mass or less. The composition according to claim 8 or 9, wherein the egg yolk oil is contained in an amount of 0.1% by mass or more and 10% by mass or less. The composition according to any one of claims 8 to 10, wherein the emulsifier of the additive (1) contains behenic acid in an amount of 30% by mass or more and 70% by mass or less. The composition according to any one of claims 8 to 11, wherein the emulsifier of the additive (1) is a polyglycerin fatty acid ester. The composition according to any one of claims 8 to 12, wherein the n-6-based polyunsaturated fatty acid of the additive (2) is arachidonic acid. The composition according to any one of claims 8 to 13, wherein the edible oil is one or more selected from the group consisting of corn oil, soybean oil and rapeseed oil.