JP2023114277A - Egg feeling improver and method for improving egg feeling of food - Google Patents

Abstract

To provide an egg feeling improver that can effectively improve an egg feeling of food, and a method for improving an egg feeling of food.SOLUTION: The present invention provides an egg feeling improver comprising yeast extract and onion raw material, and a method for improving an egg feeling of food including the step for adding the egg feeling improver to food.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to an egg feeling improver containing a yeast extract and an onion raw material, and a method for improving the egg feeling of foods.

In recent years, various methods for improving the egg flavor of foods have been investigated. For example, Patent Literatures 1 to 4 disclose methods for improving the flavor of eggs by adding yeast extract to foods.

Patent No. 4347182 JP 2013-194128 A U.S. Pat. No. 3,987,212 JP 2009-044978 A

An object of the present invention is to provide an egg feeling improver capable of improving the egg feeling of food more effectively than conventional methods, and a method for improving the egg feeling of food.

As a result of intensive studies by the present inventors, the combined use of yeast extract and onion raw materials has found that the flavor of eggs is more effectively improved than when yeast extract is applied alone to food, leading to the present invention. .
The present inventors also found that the further addition of soybean flour and/or milk protein enhances the flavor of the egg white. That is, the present inventors have found that it is possible to improve the balance between the texture of egg yolk and the texture of egg white by using yeast extract, onion raw materials, soybean flour and/or milk protein in combination.
That is, the present invention provides the following.
[1] An egg feeling improver containing a yeast extract and an onion raw material.
[2] The egg texture improver according to [1], further comprising at least one of soybean flour and milk protein.
[3] The egg feeling improver according to [1] or [2], which is produced by heating and mixing at a product temperature of 90 to 115°C.
[4] The egg feeling improver according to [1] or [2], which is produced by heating and mixing at a product temperature of 95 to 100°C.
[5] The egg feeling improver according to any one of [1] to [4], which is in the form of powder, granules, paste, or solid.
[6] The egg texture improver according to any one of [1] to [4], which is in the form of a powder coated with oil.
[7] A method for producing an egg feeling improver, which comprises a step of heating and mixing fats and oils, yeast extract, and onion raw materials at a product temperature of 90 to 115°C.
[8] A method for producing an egg texture improving agent, comprising the step of heating and mixing at least one of fats and oils, yeast extract, onion raw materials, and soybean flour and milk protein at a product temperature of 95 to 100°C.
[9] A method for improving the eggy texture of food, comprising the step of adding yeast extract and onion raw materials to food.
[10] The method according to [9] above, which further comprises adding at least one of soy flour and milk protein to the food.

According to the present invention, by adding an egg feeling improver containing a yeast extract and an onion raw material to a food containing eggs, the egg feeling of the food can be improved. In particular, according to the present invention, it is possible to impart a flavor to foods with a reduced egg content that is comparable to foods produced using a normal amount of eggs.

The present invention will be described in detail below.
It should be noted that preferred aspects, more preferred aspects, and the like exemplified below can be used in combination with each other as appropriate regardless of expressions such as "preferred" and "more preferred." Moreover, the description of the numerical range is an example, and a range obtained by appropriately combining the upper limit and the lower limit of each range and the numerical values of the examples can also be preferably used. Further, terms such as "contain" or "include" may be read as "consisting essentially of" or "consisting only of".

[Egg texture improver]
The egg feeling improver of the present invention contains a yeast extract and an onion raw material, and by adding the egg feeling improver to an egg-containing food, the egg feeling of the food is improved.
As used herein, the term "egg feeling" refers to the taste, flavor, smell, and the like associated with the sweet aroma peculiar to eggs, which is produced when eggs or foods containing eggs as ingredients are heated. The feeling of egg can be sensed by the taste and smell of the eater.
The term “egg yolk sensation” as used herein refers to taste, flavor, smell, etc. accompanied by aroma attributed to egg yolk among egg yolk sensations.
The term "egg white feeling" as used herein refers to the taste, flavor, smell, etc. accompanied by the aroma attributed to the egg white among the egg white feeling.
As used herein, "improving the eggy feeling" refers to enhancing the eggy feeling of an egg-containing food.

[Yeast extract]
The "yeast extract" described in this specification is obtained by extracting various components of yeast, and contains amino acids, peptides, nucleic acids, minerals, and the like.
The yeast used as a raw material for the yeast extract used in the present invention is not particularly limited as long as it is an edible yeast, and yeast commonly used in the field of food production can be used. Examples of the yeast include baker's yeast used in the production of bread, torula yeast used in the production of food and feed, and beer yeast used in the production of beer.

As a raw material for the yeast extract, one type of yeast may be used, or multiple types of yeast may be used. For example, it may be a yeast extract obtained by extracting from a mixed fungus obtained by cultivating separately a yeast belonging to Saccharomyces cerevisiae and a yeast belonging to Candida utilis and then mixing the harvested yeast, It may be a yeast extract obtained by mixing yeast extracts obtained by separately extracting each cultured yeast. In addition, yeast can be cultured by a conventional method.

The method for extracting the yeast extract is not particularly limited, and any method commonly used for extracting an extract from biological raw materials such as yeast may be used. Examples of the extraction method include a self-digestion method and an enzymatic decomposition method. Here, the autolysis method is a method of solubilizing and extracting yeast by the action of enzymes that yeast originally has. The enzymatic decomposition method is a method of inactivating the enzymes of yeast by heat treatment or the like, and then adding degrading enzymes to solubilize and extract the yeast.

The amount of the yeast extract to be blended in the egg texture improver of the present invention is not particularly limited, but can be appropriately determined in consideration of the type and concentration of the yeast extract, the type of food, and the like. For example, the amount of the yeast extract is about 0.5% to about 20% by mass, preferably about 2% to about 10% by mass, based on the total mass of the egg texture improver. When determining the amount of yeast extract to be added, it is possible to consider the compatibility between the yeast extract and the food to which the egg texture enhancer is added, and the amount of yeast extract to be added can be adjusted appropriately according to the type of food. good too. By adjusting the amount of the yeast extract to be blended according to the type of food, it is possible to obtain the effect of improving the egg feeling more effectively.

[Onion raw material]
As used herein, "onion raw materials" refer to food raw materials derived from raw onions. As the onion raw material, those commonly used in the art can be employed without particular limitation, but for example, onion powder (dried powder of onion), onion paste, chopped onion, or grated Onions and the like may also be used.

The blending amount of the onion raw material in the egg texture improver of the present invention is not particularly limited. For example, the amount of the onion raw material is about 0.1% by mass to about 5% by mass, preferably about 0.3% by mass to about 3% by mass, based on the total mass of the egg texture improver. be.
When determining the blending amount of the onion raw material, it is possible to consider the compatibility between the onion raw material and the food to which the egg texture improver is added, and the amount of the onion raw material can be adjusted appropriately according to the type of food. good too. By adjusting the blending amount of the onion raw material according to the type of food, it is possible to obtain the effect of improving the egg feeling more effectively.

In addition, the mixing ratio of the yeast extract and the onion raw material to be mixed in the egg texture enhancer is preferably 1:10 to 10:1, more preferably 1:5 to 5:1. By setting it as such a compounding ratio, the effect of the egg feeling improvement of the said yeast extract and the said onion raw material can be heightened.
When determining the blending ratio of the yeast extract and the onion raw material, the blending ratio may be appropriately adjusted according to the type of food. By adjusting the blending ratio according to the type of food, it is possible to obtain the effect of improving the egg feeling more effectively.

The egg texture improver of the present invention may further contain at least one of soybean flour and milk protein. The egg feeling improver of the present invention has the effect of particularly improving the feeling of egg yolk by combining the yeast extract and the onion raw material. On the other hand, the egg feeling improver of the present invention further contains at least one of soybean flour and milk protein, thereby exhibiting the effect of raising the feeling of egg white.

[Soy flour]
The term "soybean flour" as used herein refers to a powder obtained by pulverizing soybeans by a method commonly practiced in the art. As the soybean flour, those commonly used in this technical field can be employed without particular limitation. , and deodorized full-fat soybean flour obtained by heating and deodorizing full-fat soybean flour.

The blending amount of the soybean flour in the egg texture improver of the present invention is not particularly limited. For example, the blending amount of the soybean flour may be about 1% by mass to about 10% by mass, preferably about 2% by mass to about 5% by mass, based on the total mass of the egg texture improver. .
When determining the blending amount of soy flour, the compatibility between the soy flour and the food to which the egg texture improver is added may be considered, and the blend amount of soy flour may be adjusted as appropriate according to the type of food. . By adjusting the blending amount of soybean flour depending on the type of food, the feeling of egg white can be more effectively raised.

[Milk protein]
The term "milk protein" as used herein is a general term for proteins derived from milk, and is a protein consisting of casein and whey protein. So-called whole milk powder and skimmed milk powder are also included here as long as they meet the conditions. As the milk protein, those commonly used in the art can be employed without particular limitation, and for example, materials containing milk protein can be used. Materials containing milk protein include whey protein concentrate (WPC), whey protein isolate (WPI), whey protein hydrolyzate (WPH), calcium caseinate, sodium caseinate, potassium caseinate, magnesium caseinate, acid casein. , rennet casein, casein peptide, micellar casein and the like.

The amount of the milk protein blended in the egg texture improver of the present invention is not particularly limited. For example, the amount of the milk protein may be about 1% by mass to about 10% by mass, preferably about 3% by mass to about 5% by mass, based on the total mass of the egg texture improver. .
When determining the amount of milk protein to be added, the compatibility between the milk protein and the food to which the egg texture improver is added may be considered, and the amount of milk protein to be added may be adjusted as appropriate according to the type of food. . By adjusting the amount of milk protein blended according to the type of food, the feeling of egg white can be more effectively raised.

Although the form of the egg feeling improver of the present invention is not particularly limited, it is preferably in the form of powder, granules, paste, or solid. More preferably, the egg texture improver is in the form of a powder whose surface is coated with oil.
As used herein, the term “fat and oil” refers to a natural or processed fat or oil that is used for food. As the fats and oils, those commonly used in the technical field can be employed without particular limitation. For example, the fat is selected from the group consisting of animal fats such as butter, beef tallow, and lard, vegetable fats such as margarine, palm oil, cottonseed oil, and corn oil, hydrogenated fats thereof, and mixed fats thereof. may be at least one. The content of the oil may be about 5% to about 40% by weight, preferably about 10% to about 20% by weight, based on the total weight of the egg texture improver.
The yeast extract contained in the egg texture improver has the property of easily absorbing moisture. When the egg feeling improver is in the form of a powder, by blending the egg feeling improver with the oil, the surface of the powder can be coated to suppress deterioration in handling due to adhesion between the powders.

[Food]
Foods for which the agent for improving egg texture of the present invention can be used are not particularly limited as long as they contain eggs. Examples of foods in which the egg texture improver of the present invention can be suitably used include omelets, potato salads, side dishes, soups, seasonings such as mayonnaise and dressings, and cakes and cookies such as sponge cakes, castella, and cookies. Baked goods, frozen desserts such as pudding, custard cream, and ice cream, staple foods such as bread and Chinese noodles, and the like can be mentioned.

[Method for producing egg feeling improver]
The egg feeling improver of the present invention can be prepared in any form such as powder, granules, paste, or solid (such as roux) by any method commonly used in the art by appropriately blending various raw materials. can be done.
In addition, the egg texture improver may further contain any seasonings, spices, food ingredients, and/or additives commonly used in the art, as long as the object of the present invention is not impaired.

As a result of extensive studies by the present inventors, it was discovered that the effect of improving the feeling of egg yolk is further enhanced by heating the raw material of the agent for improving the feeling of egg yolk at a product temperature of 90°C or higher.
Therefore, the method for producing an egg feeling improver of the present invention includes a step of heating and mixing yeast extract and onion raw materials, and at least one of soybean flour and milk protein when blended, at a product temperature of 90 ° C. or higher. You can stay. The temperature during the heating and mixing is preferably a product temperature of 90 to 115°C, more preferably a product temperature of 95 to 100°C.

When the egg feeling improver of the present invention is in the form of a powder coated with fat, the method for producing the egg feeling improver comprises at least fat, yeast extract, and onion raw materials, and, if blended, at least soybean flour and milk protein. A step of heating and mixing one at, for example, a product temperature of 90° C. or higher may be included. The temperature during the heating and mixing is preferably a product temperature of 90 to 115°C, more preferably a product temperature of 95 to 100°C.
When the agent for improving egg feeling of the present invention is in the form of powder, the particle size of the agent for improving egg feeling is not particularly limited.

[Method for improving egg feeling]
The method of improving the egg feeling of the food of the present invention includes the step of adding yeast extract and onion raw materials to the food, more preferably further adding at least one of soybean flour and milk protein. The step of adding yeast extract and onion raw materials and the step of further adding at least one of soy flour and milk protein may be the same step or different steps. The method for improving the egg feeling of the food of the present invention further preferably includes the step of adding the agent for improving the egg feeling of the present invention to the food. The amount of the egg texture improver of the present invention to be added is 0.01% by mass to 5% by mass, preferably 0.05% by mass to 3% by mass, based on the total mass of the food.
The egg texture improver of the present invention can be added to the food at any point during the manufacturing process of the food.

EXAMPLES The present invention will be specifically described below with reference to Examples, but the scope of the present invention is not limited to these Examples.

[Production Example 1]
A powdery composition was prepared by mixing each raw material shown in Table 1 below, and the powdery composition of Examples 1 to 5 (egg feeling improver of the present invention) and Comparative Examples 1 to 3. A powdery composition was prepared.

[Test Example 1]
The powdered compositions of Examples 1-5 and Comparative Examples 1-3 were added to commercial custard cream. The amount of each powdery composition added was 0.1% by mass with respect to the total mass of the custard cream. Five panelists evaluated the egg feeling (feeling of egg yolk, feeling of egg white, and balance between feeling of egg yolk and albumen) of the prepared custard cream according to the following criteria. The average value of the evaluation values given by each panelist is shown in Table 1 as "Evaluation Results".
(feeling of egg yolk)
5: Very strong feeling of egg yolk 4: Strong feeling of egg yolk 3: Slightly strong feeling of egg yolk 2: Slightly weak feeling of egg yolk 1: Weak feeling of egg yolk (feeling of egg white)
5: Very strong feeling of egg white 4: Strong feeling of egg white 3: Slightly strong feeling of egg white 2: Slightly weak feeling of egg white 1: Weak feeling of egg white (balance between feeling of egg yolk and egg white)
5: Very good balance between yolk and albumen 4: Good balance between yolk and albumen 3: Slightly good balance between yolk and albumen 2: Not so good balance between yolk and albumen 1 : Poor balance between egg yolk and white

The custard creams prepared from the powdery compositions of Comparative Examples 1 to 3, which did not contain either one or both of the yeast extract and the onion raw material, had a slightly strong egg yolk feeling, but were weak.
On the other hand, the custard cream prepared from the egg feeling improver of Example 1 containing both the yeast extract and the onion raw material had a sufficient egg feeling. Example 1 showed that the egg feeling improver containing the yeast extract and the onion raw material improved the egg feeling of the custard cream.
In addition to the yeast extract and onion raw materials, the custard cream added with the egg feeling improver of Examples 2 to 5 containing either soy flour or milk protein had a feeling of egg white in addition to the feeling of egg yolk. The egg yolk feeling and the egg white feeling were well balanced. In particular, the custard creams added with the egg feeling improvers of Examples 4 and 5 containing both soy flour and milk protein had a sufficient egg white feeling and a good balance between the egg yolk feeling and the egg white feeling. Moreover, it was found that both the full-fat soy flour and the defatted soy flour exhibit the effect of raising the feeling of egg white.

[Production Example 2 and Test Example 2]
Each raw material (excluding dextrin) shown in Table 2 below was heated and mixed at a product temperature of 98°C, and after cooling to a product temperature of 70°C, dextrin was added and mixed. Thus, powdery compositions of Examples 6 to 11 (egg feeling improver of the present invention) and powdery compositions of Comparative Examples 4 and 5 were prepared. Then, each powdery composition was added to the custard cream in the same manner as in Test Example 1, and the egg feeling (feeling of egg yolk, feeling of egg white, and balance between feeling of egg yolk and albumen) was evaluated by five panelists. evaluated according to the same criteria. Table 2 shows the average evaluation value of each panelist.

It was shown that by heating and mixing each raw material at a product temperature of 98° C., the balance between the feeling of egg yolk and the feeling of egg white of the custard cream is better than when mixed at room temperature. It is considered that this is because heating at a product temperature of 98° C. further increased the effect of improving the texture of the egg yolk. Moreover, in Examples 9 and 10, the flavor of the onion was suppressed, and the balance between the feeling of egg yolk and the feeling of egg white could be made very good.

[Production Example 3 and Test Example 3]
Each raw material (excluding dextrin) shown in Table 3 below was heated and mixed at a product temperature of 115°C, and after cooling to a product temperature of 70°C, dextrin was added and mixed. Thus, the powdery compositions of Examples 12 and 13 (egg feeling improver of the present invention) were produced. Then, each powdery composition was added to the custard cream in the same manner as in Test Example 1, and the egg feeling (feeling of egg yolk, feeling of egg white, and balance between feeling of egg yolk and albumen) was evaluated by five panelists. evaluated according to the same criteria. Table 3 shows the average evaluation value of each panelist.

By heating and mixing the raw materials at a product temperature of 115° C., the custard cream has a better egg yolk texture than when mixed at room temperature.

[Production Example 4 and Test Example 4]
Each raw material (excluding dextrin) shown in Table 4 below was heated and mixed at a product temperature of 90°C, and after cooling to a product temperature of 70°C, dextrin was added and mixed. Thus, the powdery compositions of Examples 14 and 15 (the egg texture improver of the present invention) were produced. Then, each powdery composition was added to the custard cream in the same manner as in Test Example 1, and the egg feeling (feeling of egg yolk, feeling of egg white, and balance between feeling of egg yolk and albumen) was evaluated by five panelists. evaluated according to the same criteria. Table 4 shows the average evaluation value of each panelist.

By heating and mixing the raw materials at a product temperature of 90° C., the custard cream had an improved egg yolk feeling compared to mixing at room temperature.
In addition, Test Examples 2 to 4 showed that the effect of improving the feeling of egg white by the agent for improving the feeling of egg of the present invention is not affected by the heating temperature at the time of mixing the raw materials.

From the above, it was found that the combined use of the yeast extract and the onion raw material synergistically improved the egg feeling compared to the case of using the yeast extract alone.
In addition, it was found that the feeling of egg yolk can be further effectively improved by heating each raw material at a product temperature of 90°C or higher. In particular, the flavor of onions may be enhanced by heating. It is desirable to heat and mix the raw materials at 115°C, more preferably at a product temperature of 95°C to 100°C.
Furthermore, by using soybean flour and/or milk protein in addition to yeast extract and onion raw materials, it was possible to raise the feeling of egg white and improve the balance between the feeling of egg yolk and the feeling of egg white.

Claims (10)

An egg texture improving agent containing a yeast extract and an onion raw material. 2. The egg texture improver according to claim 1, further comprising at least one of soy flour and milk protein. The egg feeling improver according to claim 1 or 2, which is produced by heating and mixing at a product temperature of 90 to 115°C. The egg feeling improver according to claim 1 or 2, which is produced by heating and mixing at a product temperature of 95 to 100°C. The egg feeling improver according to any one of claims 1 to 4, which is in the form of powder, granules, paste or solid. The egg texture improver according to any one of claims 1 to 4, which is in the form of a powder coated with oil. A method for producing an egg texture improving agent, comprising a step of heating and mixing fats and oils, yeast extract, and onion raw materials at a product temperature of 90 to 115 ° C. A method for producing an egg texture improving agent, comprising a step of heating and mixing at least one of fats and oils, yeast extract, onion raw materials, and soybean flour and milk protein at a product temperature of 95 to 100°C. A method for improving the eggy texture of food, comprising the step of adding a yeast extract and an onion raw material to the food. 10. The method of claim 9, further comprising adding at least one of soy flour and milk protein to the food product.