JP3124153B2 - Egg flavored food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to an egg-flavored food.
More specifically, the present invention relates to a food product with further enhanced egg flavor.

[0002]

2. Description of the Related Art Mayonnaise is a typical example of egg-flavored food. Mayonnaise is made from salad oil, vinegar, egg yolk (or whole egg), sugar, salt, mustard, white pepper and the like. I have. Among these ingredients, egg yolk functions as a component that produces a unique flavor of egg, and also contains lecithin, which exhibits high emulsifying power,
It can be said that egg yolk is an indispensable element, particularly in mayonnaise, because it forms a highly uniform emulsion and contains yolk and becomes a protein material.

[0003] The above-mentioned mayonnaise using egg yolk (or whole egg) is intended to reduce calorie (reduce the amount of fat and oil) by using an emulsified composition having a specific fat and oil composition as a fat and oil component. (JP-A-3-91460)
JP-A-53-94068) and those having improved cold resistance by using specific fats and oils. In another example of an egg-flavored food, a dressing having improved cold resistance by using a specific surfactant (JP-A-58-63367) or a specific processing method is used. Custard cream with improved foaming properties (JP-A-62-215356) and the like have also been proposed.

[0004]

By the way, in the above-mentioned foods, there is a case where the flavor of egg yolk is further enhanced and a product development utilizing the unique flavor is sometimes performed. In such a case, it is possible to simply increase the amount of yolk added. However, an increase in the amount added increases the cost and
Due to changes in the texture of the product, which is not desirable from a manufacturing standpoint, and yolk contains cholesterol, and in those days where cholesterol overdose is a problem, refrain from eating yolk (or eggs) Therefore, it is not preferable from this point to increase the amount of yolk to be added.

[0005] Accordingly, an object of the present invention is to further enhance the flavor of an egg without further increasing the usual amount of egg yolk,
Moreover, an object of the present invention is to provide an egg-flavored food that does not have the above-mentioned undesirable tendency.

[0006]

Means for Solving the Problems The present inventors have conducted intensive studies in search of an egg-flavored food that can further enjoy the flavor of the egg. As a result, it has been found that the desired egg-flavored food can be prepared by adding a phospholipid mixture having a composition containing a specific amount or more of phosphatidylinositol to normal food containing egg yolk and the like, and isothiocyanates. Completed the invention.

[0007] The present invention resides in an egg-flavored food comprising a phospholipid mixture containing at least 20% by weight of egg yolk, isothiocyanates, and phosphatidylinositol. Each component in the phospholipid mixture has a lyso-form. Therefore, in this specification, for example, “phosphatidylinositol” means “phosphatidylinositol (PI) and / or lysophosphatidylinositol (LPI)”. The same applies to other components.

[0008] The present invention preferably has the following aspects. (1) The compounding amount (content) of egg yolk is 2 to 30 in food.
% By weight. (2) The content of phosphatidylinositol in the phospholipid mixture is 30% by weight or more. (3) The content of phosphatidic acid in the phospholipid mixture is 2
5% by weight or less. (4) Compounding amount (content) of phospholipid mixture (in the case of containing phosphatidylinositol at 25% by weight or more)
Is in the range of 0.08 to 4% by weight (more preferably in the range of 0.2 to 2% by weight) in the food. (5) The isothiocyanates are allyl isothiocyanate and / or p-hydroxybenzyl isothiocyanate. (6) Compounding amount (content) of isothiocyanates
Is in the range of 0.001 to 0.2% by weight in the food. (7) The egg flavored food is mayonnaise.

[Detailed Description of the Invention] Hereinafter, the egg-flavored food of the present invention will be described in detail. As the yolk used in the food of the present invention, normal yolk, powdered yolk, frozen yolk can be used, but salted (sugar) yolk may be used, or egg (whole egg)
May be used. The amount (content) of egg yolk varies depending on the type of food, but usually 2 to 30% by weight in the food.
Range. However, it is preferable from the viewpoint of health mentioned above to reduce the amount of the yolk to the extent that the texture of the food by adding the yolk, the flavor of the yolk, the umami, etc. are not impaired. In addition, when using an egg, the amount equivalent to the amount of the above-mentioned yolk is used.

The phospholipid mixture used in the food of the present invention contains a specific amount of phosphatidylinositol (and / or lysophosphatidylinositol). That is, ordinary phospholipids are phosphatidylcholine (PC), phosphatidylethanolamine (P
E), phosphatidylinositol (PI), phosphatidylglycerol (PG), phosphatidic acid (P
A), and a phosphate compound containing phosphatidylserine (PS) (including the lyso (L) form as described above) as a main component. The phospholipid mixture used in the present invention is And phosphatidylinositol content is 20% by weight or more (preferably 30% by weight or more, more preferably 40% by weight or more). As for the other components in the phospholipid mixture, the content of phosphatidic acid (which may be in the form of a salt) is preferably 25% by weight or less (preferably 18% by weight or less), and the content of phosphatidylcholine was preferably Is preferably 25% by weight or less (preferably 20% by weight or less). The fatty acid constituting the above phospholipid mixture is preferably a saturated or unsaturated fatty acid having 8 to 22 carbon atoms, and among them, an unsaturated fatty acid having 16 to 18 carbon atoms is most preferable.

The phospholipid mixture having the above composition used in the present invention is treated with a known fractionation method such as a solvent fractionation method and a chromatographic method using natural lecithin as a raw material, for example. A lipid mixture can be obtained. As natural lecithin, for example, lecithin derived from plants such as soybean, rapeseed, sunflower and corn, and lecithin derived from animals such as egg yolk can be used.

The blending amount (content) of the phospholipid mixture (in the case of containing 25% by weight or more of phosphatidylinositol) used in the present invention is in the range of 0.08 to 4% by weight (more preferably, in the food). (In the range of 0.2 to 2% by weight).

Examples of the isothiocyanates used in the egg-flavored food of the present invention include allyl isothiocyanate, propenyl isothiocyanate, γ-butenyl isothiocyanate, sec-butyl isothiocyanate, phenyl isothiocyanate, phenyl isothiocyanate, and benzyl isothiocyanate. Β-phenylethyl isothiocyanate, p-isothiocyanate
Examples include hydroxybenzyl, butyl mercaptobutyl isothiocyanate, siloline (methylpropyl isothiocyanate sulfone), erythroline, and butyl mercapto-δ-butenyl isothiocyanate.
These may be used in combination of two or more.

Most of the above isothiocyanates are present as glycosides in natural poppy (plant).
It is called poppy oil. Therefore, the oil component can be extracted from the poppy and the ester component contained therein can be used, or can be included in the egg-flavored food of the present invention by directly using the poppy powder. Alternatively, a chemically synthesized product may be used. The details (properties, existence, production method, etc.) of the above isothiocyanates are described in (Osamu Okuda, "Application of Perfumery Chemicals 2 (Isolated Perfume, Synthetic Perfume) Perfume", published in 1967, Hirokawa Shoten) It is described in. Among the above isothiocyanates, allyl isothiocyanate or p-hydroxybenzyl isothiocyanate is preferred. In particular, it is preferable to use both of them.

The amount (content) of the isothiocyanate varies depending on the food to be prepared, but is usually 0.001 to 0.2% by weight (more preferably 0.005 to 0%) in the food. 0.05% by weight).

As described above, the egg-flavored food of the present invention containing egg yolk, isothiocyanates, and a phospholipid mixture having a specific composition is not particularly limited as long as the egg-flavored food is utilized. For example, mayonnaises (including dressings), breads such as sweet buns, creams such as custard cream, cakes such as castella, desserts such as pudding and bavarois can be given.

The above-mentioned foods include egg yolk (or egg), isothiocyanate and a phospholipid mixture having a specific composition, flour, oil and fat (butter, margarine,
For shortening, dressing, etc., vegetable oils such as salad oil are preferred), salt, sugar (sugar,
Glucose), vinegar, seasonings such as sodium glutamate, dairy products such as milk, cream, milk powder, thickeners such as xanthan gum, emulsifiers (excluding egg yolk), and other necessary ingredients for each food. It can be obtained by blending as appropriate and preparing by a conventional method.

[0018]

The present invention will be described more specifically with reference to the following examples. However, the present invention is not limited to these examples.

[Example 1] (Preparation of phospholipid mixture) High purity lecithin (trade name: S
LP-White-SP, manufactured by True Lecithin Industry Co., Ltd.)
Using the following as a raw material, phospholipid mixtures (1) and (2) having compositions as shown in Table 1 below were obtained by the following solvent fractionation method and column chromatography method. (1) Solvent fractionation method 100 g of high-purity lecithin was dispersed in 500 ml of ethanol, and this was heated to 50 ° C. with stirring and maintained for 30 minutes, then cooled to 0 ° C. and maintained for 30 minutes. The obtained solution was subjected to suction filtration to obtain an insoluble fraction. The obtained insoluble fraction was further subjected to the same treatment as in the above (1) and (2) twice, and then dried to obtain a target phospholipid mixture (1). (2) Column Chromatography 100 g of high-purity lecithin was dissolved in 800 ml of chloroform, and this was injected into a column previously filled with 300 g of silica gel swelled with chloroform. Then 600 milliliters of fresh chloroform was added to the column and the total flow through was collected. The solvent of the passing solution was removed to obtain the target phospholipid mixture (2).

[0020]

Table 1 ──────────────────────────────────── Yield Composition of phospholipid mixture ( (% By weight) (% by weight) PI PC PE PA Other ──────────────────────────────────── Raw material − --- 14.0 35.5 33.5 13.5 3.5リ ン Phospholipid 50.0 30.3 8.5 36.5 21.5 3.2 Mixture (1) Phospholipid 25.0 75.0 1.0 6.5 15.5 2.0 Mixture (2 ) ────────────────────────────────────

A mayonnaise according to the invention having the following formulation was prepared in a conventional manner. In the following formulation, mustard oil was prepared by adding allyl isothiocyanate to 9
Contains 5% by weight. ─────────────────────────── (Blending ingredients) Blending amount (% by weight) ───────────── ────────────── Salad oil 65 Egg yolk 17 Vinegar (5% acidity) 13 Salt 2 Sodium glutamate 0.4 Phospholipid mixture (1) obtained above 0.5 p-hydroxy isothiocyanate Benzil 0.015 Mustard oil 0.005 Water balance 合計 Total 100.0

Comparative Example 1 A mayonnaise for comparison was prepared in the same manner as in Example 1 except that high-purity lecithin as a raw material was added instead of the phospholipid mixture (1). did.

[Evaluation as Egg-Flavored Food] 15 g of each of the mayonnaises (Example 1 and Comparative Example 1) obtained above was placed on 40 g of fresh vegetables, and a sensory test was conducted by 25 specialized panelists for evaluation. The evaluation method was evaluated by comparing the egg flavor at the time of eating, and the overall body taste including the texture such as smoothness and the above-mentioned flavor. The results are shown below. (Egg flavor) Example 1 can strongly recognize the egg flavor 11 people Example 1 can recognize the egg flavor somewhat stronger 7 people can not say either 3 people Comparative example 1 recognizes the egg flavor more strongly Yes 2 persons Comparative Example 1 can recognize egg flavor a little more strongly 2 persons (rich taste) Example 1 can strongly recognize rich taste 12 persons Example 1 can slightly recognize rich taste 5 People Can't say either 4 People Comparative Example 1 can strongly recognize body taste 1 Person Comparative Example 1 can recognize body flavor somewhat strongly 3 people From the above results, mayonnaise according to the present invention (Example 1)
It can be seen that, although the amount of yolk added was not increased, the egg flavor was further enhanced as compared with the mayonnaise for comparison (Comparative Example 1).

Example 2 A mayonnaise according to the present invention having the following composition was prepared by a conventional method. ─────────────────────────── (Blending ingredients) Blending amount (% by weight) ───────────── ────────────── Salad oil 65 Egg yolk 17 Vinegar (acidity 5%) 13 Salt 2 Sodium glutamate 0.4 Phospholipid mixture (2) obtained above 0.2 Yellow mustard powder 1. 0 (equivalent to 0.01% by weight of p-hydroxybenzyl isothiocyanate) Mustard oil 0.02 Water balance ─────────────────────────── Total 100.0

[Comparative Example 2] A mayonnaise for comparison was prepared in the same manner as in Example 2 except that high-purity lecithin as a raw material was added in place of the phospholipid mixture (2). Prepared.

[Evaluation as Egg-Flavored Food] Each of the mayonnaises obtained above (Example 2 and Comparative Example 2) was 1
5 g was put on 40 g of raw vegetables and evaluated in the same manner as in Example 1 above. The results are shown below. (Egg flavor) Example 2 can recognize egg flavor more strongly 15 people Example 2 can recognize egg flavor somewhat stronger 7 people can not say either 2 people Comparative example 2 recognizes egg flavor more strongly Yes 0 Comparative Example 2 can recognize egg flavor somewhat stronger 1 (rich taste) Example 2 can strongly recognize rich taste 15 people Example 2 can slightly recognize rich flavor 4 People Can't say either 3 People Comparative Example 2 can strongly recognize body taste 1 Person Comparative Example 2 can slightly recognize body taste 2 People From the above results, mayonnaise according to the present invention (Example 2)
It can be seen that, despite the fact that the addition amount of egg yolk was not increased, the egg flavor was further enhanced as compared with the mayonnaise for comparison (Comparative Example 2).

[0027]

According to the egg-flavored food of the present invention, the flavor of the egg can be sufficiently increased without increasing the yolk and the like in the conventional formulation. For this reason, the amount of yolk and the like that is increased is reduced, so that the intake of cholesterol can be reduced, and a food suitable for today's era can be provided. Further, the change in texture of the product due to an increase in egg yolk and the like is small, and the product can be easily produced without producing any production problems.

──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Tomoko Fukunaga 1-8762-23 Doaihoncho, Hazaki-cho, Kashima-gun, Ibaraki Prefecture (56) References JP-A-4-304863 (JP, A) JP-A-5-317004 ( JP, A) Patent 122537 (JP, C2) Patent 120998 (JP, C2) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/32 A23L 1/24

Claims (1)

(57) [Claims] 1. An egg-flavored food containing a phospholipid mixture containing yolk, isothiocyanates and phosphatidylinositol in an amount of 20% by weight or more.