JP4111643B2 - Flavored oil and processed food containing the flavored oil - Google Patents
Flavored oil and processed food containing the flavored oil Download PDFInfo
- Publication number
- JP4111643B2 JP4111643B2 JP33231199A JP33231199A JP4111643B2 JP 4111643 B2 JP4111643 B2 JP 4111643B2 JP 33231199 A JP33231199 A JP 33231199A JP 33231199 A JP33231199 A JP 33231199A JP 4111643 B2 JP4111643 B2 JP 4111643B2
- Authority
- JP
- Japan
- Prior art keywords
- egg yolk
- flavor
- lipid
- water
- flavor oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
Description
【０００１】
【発明の属する技術分野】
本発明は、加工食品の卵黄風味付与材及びコク味付与材として優れた効果を有する卵黄脂質からなる風味油、および該風味油を配合した卵黄風味あるいはコク味に優れた加工食品に関する。
【０００２】
【従来の技術】
脱脂卵黄は、卵黄あるいは乾燥卵黄から有機溶剤を用いて卵黄脂質を抽出した残渣を乾燥させたものであるが、その一部を除き殆どのものは、産業廃棄物として廃棄されており、脱脂卵黄の有効利用が求められている。
【０００３】
一方、特開平１１−１３７２００号公報には、フラワーペースト類に卵黄脂質を含有させることにより、卵黄を用いたときと同等の風味を有したフラワーペースト類が提案されており、近年、加工食品の卵黄風味付与材として、またコク味付与材として卵黄脂質を利用することが注目されるようになった。
【０００４】
ところが、前記公報の卵黄脂質は、卵黄あるいは乾燥卵黄から有機溶剤で抽出した卵黄脂質を用いており、これを加工食品に配合した場合、満足できる程の卵黄風味及びコク味に優れた加工食品が得られるとは、未だ言い難く、そのため、卵黄脂質の更なる改善が要望されている。
【０００５】
【発明が解決しようとする課題】
そこで本発明の目的は、加工食品の卵黄風味付与材及びコク味付与材として優れた効果を有する卵黄脂質からなる風味油、および該風味油を配合した卵黄風味あるいはコク味に優れた加工食品を提供することである。
【０００６】
【課題を解決するための手段】
本発明者らは、上記の目的を達成すべく鋭意研究を重ねた結果、工業的に発生した脱脂卵黄には、５〜３０％程度の卵黄脂質が残留しており、この残留した卵黄脂質を抽出したところ、意外にも従来の卵黄脂質に比べ卵黄風味付与材及びコク味付与材として優れた効果を有することを見出し、本発明を完成するに至った。すなわち、本発明は、（１）卵黄あるいは乾燥卵黄から含水率４〜８容量％の含水エタノールを用いて卵黄脂質を抽出し、そのときに発生した抽出残渣から前記含水エタノールを除去した乾燥物である脱脂卵黄から含水率３容量％以下の含水エタノールで抽出した卵黄脂質からなることを特徴とする風味油、（２）（１）の風味油を配合した加工食品、（３）（１）の風味油の配合量が加工食品に対して０．０１〜３．０％である（２）の加工食品、を提供することである。
【０００７】
以下本発明を説明する。なお、本発明において、別段に明示している場合を除き、「％」は、全て「質量％」を意味する。
本発明において「脱脂卵黄」とは、卵黄あるいは乾燥卵黄から有機溶剤を用いて卵黄脂質を抽出し、そのときに発生した抽出残渣（濾過残渣）から有機溶剤を除去した乾燥物をいう。本発明に用いる脱脂卵黄としては、脱脂卵黄中に卵黄脂質が残留しているものであればいずれのものでもよいが、本発明は脱脂卵黄からさらに卵黄脂質を抽出することから、生産効率の点で卵黄脂質が比較的多く残留した脱脂卵黄を用いたほうが望ましい。このような脱脂卵黄としては、例えば、特公昭５９−５２６３号公報、特開平７−２６２８７号公報、特開平１１−１８６８８号公報等のリン脂質含量が高い卵黄脂質の製造の際に発生した脱脂卵黄が挙げられ、これ等公報記載の卵黄脂質の製造条件等にもよるが、脱脂卵黄中に３０％程度の卵黄脂質を含有している。
なお、脱脂卵黄の基の原料である卵黄あるいは乾燥卵黄としては、鶏卵等の家禽卵を割卵し、卵黄を卵白から分離して得られる生卵黄、あるいはプロテアーゼ等の蛋白分解酵素やホスホリパーゼ等の脂質分解酵素で処理した酵素処理卵黄、酵母、グルコースオキシダーゼ等で処理した脱糖卵黄等の各種卵黄液、また、これ等の卵黄液を任意の乾燥方法、例えば、噴霧乾燥（スプレードライ）、凍結乾燥（フリーズドライ）、真空乾燥、マイクロ波乾燥等が乾燥させたものを用いるとよい。
【０００８】
本発明において「有機溶剤」とは、通常脂質の抽出に使用されている有機溶剤であればいずれの溶剤でもよく、例えば、エタノール、メタノール、イソプロパノール、ヘキサン、クロロホルム、ジエチルエーテル、ジメチルエーテル等の一種又は二種以上の混合溶剤等が挙げられるが、使用した有機溶剤によっては卵黄脂質中に微量残留すること、また、本発明の卵黄脂質は主にその用途が食品用として使用することから、安全性の点で上記有機溶剤のうち、エタノールが好ましい。ここで、「エタノール」とは、一般的に発酵法あるいは合成法等の工業的に製造されているエチルアルコールをいうが、本発明では、各種変性剤が添加された変性エタノール、精製水等の水を加配された含水エタノールも含まれる。なお、含水エタノールとしては、本発明が脱脂卵黄からさらに卵黄脂質を抽出することから、抽出効率の点で含水率が３容量％以下のものを使用するとよい。
【０００９】
本発明の卵黄脂質からなる風味油は、脱脂卵黄に含まれる脂質成分や脱脂卵黄からの抽出の際に用いる有機溶剤により脂質組成が異なるものの、上述の脱脂卵黄の基の原料である卵黄あるいは乾燥卵黄に含まれる脂質成分の混合物である。具体的には、例えば、▲１▼生卵黄の乾燥物から含水エタノールあるいは無水エタノールで卵黄脂質を抽出し、そのときに発生した脱脂卵黄から含水率３容量％以下の含水エタノールで抽出した卵黄脂質からなる風味油は、主に、トリグリセリド、リン脂質及びコレステロールの混合物であり、▲２▼生卵黄にホスフォリパーゼＡを作用させリン脂質を完全に加水分解したものの乾燥物から、▲１▼と同様な方法で抽出した風味油は、主に、トリグリセリド、リゾリン脂質、脂肪酸及びコレステロールの混合物である。
【００１０】
次に本発明の卵黄脂質からなる風味油の代表的な製造方法について説明するが、本発明は、特に、この製造方法に限定するものではない。
▲１▼脱脂卵黄の調製
鶏卵等の家禽卵を割卵し、卵白液から分離して得られた卵黄液を、噴霧乾燥（スプレードライ）、あるいは凍結乾燥（フリーズドライ）により水分量１０％以下となるように乾燥する。得られた乾燥卵黄１容量に対し２〜２０容量倍、好ましくは３〜１０容量倍の含水エタノール（例えば、特公昭５９−５２６３の場合、含水率約４〜８容量％の含水エタノールを用いている）を使用し、１〜３回抽出し、抽出液を分離する。その際に発生した抽出残渣を減圧濃縮等により有機溶剤を除去し、乾燥状の脱脂卵黄を調製する。
【００１１】
▲２▼風味油の調製
脱脂卵黄１容量に対し２〜２０容量倍、好ましくは３〜１０容量倍の含水率３容量％以下の含水エタノールを使用し、１〜５回抽出し、好ましくは２〜３回抽出し、抽出液を分離する。なお、含水エタノールが２容量倍より少ないと、十分に卵黄脂質の抽出が行われなっかたり、一方、２０倍容量より多い、あるいは抽出回数が５回より多いと、その後の抽出液からの有機溶剤の除去に無駄な時間とエネルギーを費やし経済的でないので好ましくない。続いて、減圧濃縮等により抽出液から有機溶剤を除去する。除去する際は、品温が６０℃を超えないように、好ましくは４０℃を超えないようにする。６０℃を超えると、得られた卵黄脂質からなる風味油が劣化しやすく好ましくないからである。
以上の代表的な製造方法により卵黄風味付与材及びコク味付与材として優れた効果を有する風味油が得られる。この効果が生まれる機構については深く追求したわけではないが、脱脂卵黄には卵黄風味及びコク味を付与する未知の成分が残存しており、これを本発明により抽出するからではないかと推察される。
【００１２】
本発明の加工食品は、従来、卵黄液、全卵液又はこれらの乾燥物、あるいは卵黄脂質を原料の一部として配合していた加工食品、また喫食の際、好みによりこれらを添加するような加工食品、また卵黄脂質を配合させることにより、コク味の付与が期待されるような加工食品であればいずれでもよく、例えば、フラワーペースト、ピーナッツペースト、フルーツペースト、バタークリーム、カスタードクリーム等のペースト類、プリン、クッキー、ビスケット、クラッカー、パイ、カステラ、ドーナッツ、スポンジケーキ、ワッフル、チョコレート、チョコレート菓子、キャラメル、キャンディー、チューイングガム、ゼリー、ホットケーキ、パン、菓子パン等の各種洋菓子、アイスクリーム、アイスミルク、ラクトアイス、氷菓等のアイスクリーム類、厚焼きたまご、オムレツ、スクランブルエッグ、茶碗蒸等の卵加工品、カレー、シチュー、パスタソース等の各種ソース類、ポテトチップ等のスナック菓子、乳酸飲料、乳酸菌飲料、濃厚乳清飲料、果汁飲料、果肉飲料、機能性飲料、炭酸飲料等の清涼飲料水、コーヒー、ココア、紅茶、緑茶等の嗜好品又はこれらの飲料、醗酵乳、加工乳、チーズ等の乳製品、豆乳、豆腐等の大豆加工品、ジャム、果実のシロップ漬け、ハム、ソーセージ、ベーコン、ドライソーセージ、ビーフジャーキー等の畜肉製品類、魚肉ハム、魚肉ソーセージ、かまぼこ、ちくわ、はんぺん等の魚介類製品、ウニ、イカ等の塩辛、のり、小魚、貝、山菜、椎茸、昆布等の佃煮、マヨネーズ、ドレッシング、ソース、ケチャップ、ブイヨン、焼肉のたれ、カレールー、シチューの素、スープの素、だしの素、みそ、醤油等の各種調味料、あるいはこれらの電子レンジ用食品、レトルト食品又は冷凍・冷蔵食品等が挙げられる。
【００１３】
本発明の加工食品は、加工食品全量に対し上記した本発明の風味油を好ましくは０．０１〜３．０％、さらに好ましくは０．０５〜３．０％配合させるとよい。０．０１％より少ないと卵黄風味あるいはコク味に優れた加工食品が得られ難く、一方、３％より多くしたとしてもそれ以上の効果が得られず経済的でないので好ましくない。また、本発明の加工食品は、本発明の風味油を原料の一部として使用する以外は、常法に則り製造するとよい。
【００１４】
次に、本発明を実施例及び試験例に基づき、さらに詳細に説明する。
【実施例】
実施例１
まず、特公昭５９−５２６３号公報の実施例２に準じて卵黄脂質を製造し、そのときに発生した抽出残渣（濾過残渣）から脱脂卵黄を調製した。つまり、鶏卵を割卵して得た新鮮な卵黄をスプレードライヤで乾燥した乾燥卵黄（水分約２％）２０ｋｇに、含水率７容量％の含水エタノール２００Ｌ（リットル）を加え、撹拌しながら１０℃で１時間抽出を行った。次いで、減圧濾過して抽出液と抽出残渣を分離した。得られた抽出残渣を減圧蒸留により溶剤を除去し、脱脂卵黄を得た。得られた脱脂卵黄１ｋｇを５Ｌ（リットル）容量のステンレス製カップに採取し、含水率２容量％の含水エタノール３Ｌを注加し、ホモジナイザー（特殊機化工業株式会社製、T.K.オートホモミクサー）を用いて３，０００ｒｐｍで３０分間撹拌抽出した。窒素ガスにより加圧濾過し、濾過液を採取し、濾過残渣を含水率２容量％の含水エタノール２Ｌで２回洗浄した。濾過液と洗浄液を合わせて抽出液とし、減圧下ロータリーエバポレーターで溶剤を除去し、卵黄脂質からなる風味油を得た。
得られた風味油の脂質組成をＴＬＣ−ＦＩＤ法で分析したところ、トリグリセリドが約９６％、リン脂質が約３．５％、コレステロールが約０．５％であった。
【００１５】
実施例２
まず、特公昭５９−５２６３号公報の実施例１に準じて卵黄脂質を製造し、そのときに発生した抽出残渣（濾過残渣）から脱脂卵黄を調製した。つまり、鶏卵を割卵して得た新鮮な卵黄を凍結乾燥して得た乾燥卵黄（水分約１％）１０ｋｇに、含水率５容量％の含水エタノール９０Ｌ（リットル）を加え、撹拌しながら２２．５℃で１時間抽出を行った。次いで、減圧濾過し、抽出残渣を含水率５容量％の含水エタノール１０Ｌ（リットル）で洗浄した後、減圧濾過して洗浄液と抽出残渣を分離した。得られた抽出残渣を減圧蒸留により溶剤を除去し、脱脂卵黄を得た。得られた脱脂卵黄１ｋｇを５Ｌ（リットル）容量のステンレス製カップに採取し、含水率３容量％の含水エタノール３Ｌを注加し、ホモジナイザー（特殊機化工業株式会社製、T.K.オートホモミクサー）を用いて３，０００ｒｐｍで３０分間撹拌抽出した。窒素ガスにより加圧濾過し、濾過液を採取し、濾過残渣を含水率３容量％の含水エタノール２Ｌで２回洗浄した。濾過液と洗浄液を合わせて抽出液とし、減圧下ロータリーエバポレーターで溶剤を除去し、卵黄脂質からなる風味油を得た。
得られた風味油の脂質組成をＴＬＣ−ＦＩＤ法で分析したところ、トリグリセリドが約９４％、リン脂質が約５．５％、コレステロールが約０．５％であった。
【００１６】
実施例３（フラワーペースト）
まず、下記の原料を用意した。
・ ホイップ用クリーム１） １００ｇ
・ 水飴２） ８０ｇ
・ 砂糖 ６０ｇ
・ 全脂粉乳 ３０ｇ
・ 澱粉 １５ｇ
・ 薄力粉 １０ｇ
・ 実施例１の風味油 ４．５ｇ
・ 清水で ４５０ｇ
１）不二製油（株）製、商品名「トッピングＶ」
２）日本食品化工（株）製、商品名「ハイマルトースシラップMC-55」
家庭用ミキサーにホイップ用クリーム、水飴及び清水を投入し均一にした後、砂糖、全脂粉乳、澱粉及び薄力粉を投入し溶解させた。そして卵黄脂質を投入し十分に分散させた。この分散液を鍋に移し、全体の重量を測定した後、木べらで全体を撹拌させながら中火で加熱した。加熱は、澱粉が糊化し、鍋底から気泡が出るようになるまで行った。加熱終了後、４５０ｇとなるように加水し均一にした。そして、約３０分間室温に放置して粗熱を取った後、冷蔵庫に保管し、風味油を約１％含有したフラワーペーストを得た。
【００１７】
実施例４（ミルクプリン）
まず、下記の原料を用意した。
・ 牛乳 ８３１ｇ
・ グラニュー糖 １２５ｇ
・ 殺菌加工凍結卵３） ４０ｇ
・ 実施例１の風味油 ５ｇ
・ カラギーナン ４ｇ
３）キユーピー（株）製、商品名「ゴールドヨークP-24」
容器に牛乳及びカラギーナンを投入し７５〜８５℃で１０分間加温してカラギーナンを溶解させた。次に、グラニュー糖、殺菌加工凍結卵及び卵黄脂質を投入し均一となるまで十分に分散させた。得られた分散液を熱交換器を用い１２０℃で２秒間殺菌した後、１００ｍＬ容量のプリン容器に充填した。これを冷蔵庫で冷却し固め、風味油を約０．５％含有したミルクプリンを得た。
【００１８】
実施例５（アイスクリーム）
まず、下記の原料を用意した。
・ グラニュー糖 ６２５ｇ
・ 脱脂粉乳 ５２５ｇ
・ バター ４７５ｇ
・ コーンシラップ ３５０ｇ
・ 殺菌凍結卵（卵黄）４） １２５ｇ
・ 実施例１の風味油 ２５ｇ
・ 清水で ５０００ｇ
４）キユーピー（株）製、商品名「加糖凍結卵黄NS20」
全原料を容器に投入し加熱しながら撹拌混合した。液温が６５℃になったら撹拌を停止し、ホモゲナイザー（特殊機化工業株式会社製、T.K.オートホモミクサー）を用いて１０，０００ｒｐｍで６分間予備乳化を行った。その後、さらに高圧ホモゲナイザーを用いて１５ＭＰａ（メガパスカル）の圧力で均質化し精乳化を行った。この精乳化した溶液を８５℃達温まで加熱し殺菌した後、冷蔵庫に一晩保管した。次に、アイスクリーマーを用い、−３〜−４℃でフリージングを行い、１００ｍＬ容量のアイスクリーム用容器に充填後、−１５〜−２５℃で硬化させ、卵黄脂質を約０．５％含有したアイスクリームを得た。
【００１９】
試験例１
従来の卵黄脂質に比べ本発明の風味油が卵黄風味付与材及びコク味付与材として優れた効果を有するか否かを調べるため次のような試験を行った。まず、実施例３のフラワーペースト、実施例４のミルクプリン及び実施例５のアイスクリームを用意した。また、各実施例において、陰性対照品として、卵黄脂質を配合していないもの、陽性対照品として、特開平１１−１３７２００号公報で用いている卵黄脂質（キユーピー株式会社製、商品名「ヨークオイルＰＬ」）を配合したものを同様な方法でそれぞれ調製し用意した。各調製品を１０人のパネラーに試食させ、風味について本発明品と陰性対照品又は陽性対照品とを比較し評価させた。
その結果、全てのパネラーが陰性対照品又は陽性対照品に比べ本発明品のほうがコク味に優れていると回答した。さらに、実施例５のアイスクリームについては、コク味に加え卵風味も本発明品のほうが優れていると回答した。なお、実施例２の風味油を用いた場合も、上述と同様な結果が得られた。
【００２０】
試験例２
加工食品に対する風味油の配合量の違いによる卵黄風味及びコク味への影響を調べるため次のような試験を行った。まず、実施例１の風味油を用意し、この卵黄脂質を用いて表２に示す配合量となるように実施例５に準じアイスクリームを調製した。各配合量の異なるアイスクリームを１０人のパネラーに試食させ、卵黄風味及びコク味について、無配合のもの（対照品）と比較評価した。
【００２１】
【表１】
表中の記号
◎：対照品に比べ非常に卵黄風味及びコク味に優れている。
○：対照品に比べ卵黄風味及びコク味に優れている。
△：対照品に比べやや卵黄風味及びコク味に優れている。
×：卵黄風味及びコク味において、対照品と殆ど差が無い。
【００２３】
表１より、加工食品への卵黄脂質の配合量としては、０．０１％以上が好ましく、０．０５％以上がさらに好ましいことが理解される。
【００２４】
【発明の効果】
以上述べたように、本発明の卵黄脂質からなる風味油は、加工食品の卵黄風味付与材及びコク味付与材として優れた効果を有し、該風味油を配合した加工食品は卵黄風味及びコク味に優れている。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a flavor oil composed of egg yolk lipids having an excellent effect as a yolk flavor imparting material and a rich taste imparting material for processed foods, and a processed food excellent in egg yolk flavor or richness blended with the flavor oil.
[0002]
[Prior art]
Delipidated egg yolk is obtained by drying egg yolk or dried egg yolk from a residue obtained by extracting egg yolk lipids with an organic solvent, but most of them are discarded as industrial waste. Is required to be effectively used.
[0003]
On the other hand, JP-A-11-137200 proposes flour pastes having a flavor equivalent to that obtained when egg yolk is used by adding egg yolk lipids to flour pastes. The use of egg yolk lipid as an egg yolk flavor imparting material and as a rich taste imparting material has attracted attention.
[0004]
However, the egg yolk lipid of the above publication uses egg yolk lipid extracted from egg yolk or dried egg yolk with an organic solvent, and when this is blended with processed food, processed food excellent in egg yolk flavor and richness that is satisfactory can be obtained. It is still difficult to say that it can be obtained, and therefore further improvement of egg yolk lipid is desired.
[0005]
[Problems to be solved by the invention]
Therefore, an object of the present invention is to provide a flavor oil composed of egg yolk lipids having an excellent effect as a yolk flavor imparting material and a rich taste imparting material for processed foods, and a processed food excellent in egg yolk flavor or richness blended with the flavor oil. Is to provide.
[0006]
[Means for Solving the Problems]
As a result of intensive studies to achieve the above object, the present inventors have found that about 5 to 30% of egg yolk lipid remains in industrially generated defatted egg yolk. As a result of the extraction, it was surprisingly found that it has an excellent effect as an egg yolk flavor imparting material and a rich taste imparting material as compared with conventional egg yolk lipids, and the present invention has been completed. That is, the present invention is (1) a dried product obtained by extracting egg yolk lipid from egg yolk or dried egg yolk using water-containing ethanol having a water content of 4 to 8% by volume, and removing the water-containing ethanol from the extraction residue generated at that time. A flavor oil comprising egg yolk lipids extracted from a defatted egg yolk with water-containing ethanol having a water content of 3% by volume or less , ( 2 ) a processed food containing the flavor oil of (1) , ( 3 ) of (1) It is to provide a processed food according to ( 2 ) in which the amount of flavor oil is 0.01 to 3.0% of the processed food.
[0007]
The present invention will be described below. In the present invention, “%” means “% by mass” unless otherwise specified.
In the present invention, “defatted egg yolk” refers to a dried product obtained by extracting egg yolk lipid from egg yolk or dried egg yolk using an organic solvent, and removing the organic solvent from the extracted residue (filtered residue) generated at that time. The defatted egg yolk used in the present invention may be any one as long as egg yolk lipid remains in the defatted egg yolk, but the present invention further extracts egg yolk lipid from the defatted egg yolk. It is desirable to use defatted egg yolk with a relatively large amount of egg yolk lipid remaining. As such defatted egg yolk, for example, defatted oil produced during the production of egg yolk lipid having a high phospholipid content such as JP-B-59-5263, JP-A-7-26287, JP-A-11-18688, etc. Egg yolk is mentioned, and depending on the production conditions of egg yolk lipid described in these publications, the defatted egg yolk contains about 30% egg yolk lipid.
In addition, egg yolk or dried egg yolk, which is a raw material of defatted egg yolk, is a raw egg yolk obtained by dividing poultry eggs such as chicken eggs and separating the egg yolk from egg white, or a protease such as protease or phospholipase. Various egg yolk liquids such as enzyme-treated egg yolk treated with lipolytic enzyme, desugared egg yolk treated with yeast, glucose oxidase, etc., and these egg yolk liquids can be dried by any method such as spray drying (spray drying), freezing What dried (freeze dry), vacuum drying, microwave drying, etc. is good to use.
[0008]
In the present invention, the “organic solvent” may be any solvent as long as it is an organic solvent usually used for lipid extraction, for example, ethanol, methanol, isopropanol, hexane, chloroform, diethyl ether, dimethyl ether or the like or There are two or more kinds of mixed solvents, etc., but depending on the organic solvent used, a trace amount remains in the egg yolk lipid, and the egg yolk lipid of the present invention is mainly used for food, so it is safe. Of these organic solvents, ethanol is preferred. Here, “ethanol” generally refers to ethyl alcohol that is industrially produced, such as fermentation or synthesis, but in the present invention, such as denatured ethanol to which various denaturants are added, purified water, and the like. Also included is water-containing ethanol supplemented with water. In addition, as water-containing ethanol, since the present invention further extracts egg yolk lipid from defatted egg yolk, it is preferable to use water-containing ethanol having a water content of 3% by volume or less in terms of extraction efficiency.
[0009]
The flavor oil comprising the egg yolk lipid of the present invention is different from the lipid component contained in the defatted egg yolk and the organic solvent used in the extraction from the defatted egg yolk. It is a mixture of lipid components contained in egg yolk. Specifically, for example, (1) egg yolk lipids are extracted from dried raw egg yolk with water-containing ethanol or anhydrous ethanol, and egg yolk lipids extracted from the defatted egg yolk generated with water-containing ethanol having a water content of 3% by volume or less. The flavor oil consisting of is mainly a mixture of triglycerides, phospholipids and cholesterol. (2) From the dried product of phospholipids completely hydrolyzed by phospholipase A acting on raw egg yolk, (1) and Flavor oil extracted in a similar manner is mainly a mixture of triglycerides, lysophospholipids, fatty acids and cholesterol.
[0010]
Next, a representative method for producing a flavor oil comprising egg yolk lipid of the present invention will be described, but the present invention is not particularly limited to this production method.
(1) Preparation of defatted egg yolk Divided chicken eggs and other poultry eggs and separated from the egg white liquid, the yolk liquid obtained by spray drying (freeze drying) or freeze drying (freeze drying) has a water content of 10% or less. Dry to be. 2 to 20 volume times, preferably 3 to 10 volume times of water-containing ethanol (for example, in the case of JP-B-59-5263, using water-containing ethanol having a water content of about 4 to 8% by volume) To extract 1 to 3 times and separate the extract. The organic solvent is removed from the extraction residue generated at that time by vacuum concentration or the like to prepare dry defatted egg yolk.
[0011]
(2) Preparation of flavor oil Extracted 1 to 5 times using water-containing ethanol having a water content of 3% by volume or less, 2 to 20 times, preferably 3 to 10 times the volume of defatted egg yolk, preferably 2 Extract 3 times and separate the extract. In addition, when the amount of hydrous ethanol is less than 2 times volume, extraction of egg yolk lipid is not sufficiently performed. On the other hand, when the amount is more than 20 times volume, or when the number of extractions is more than 5 times, organic from the subsequent extract is obtained. Unnecessary time and energy are consumed for removing the solvent, which is not economical. Subsequently, the organic solvent is removed from the extract by vacuum concentration or the like. When removing, the product temperature should not exceed 60 ° C, preferably not exceed 40 ° C. This is because when the temperature exceeds 60 ° C., the obtained flavor oil consisting of egg yolk lipid is liable to deteriorate and is not preferable.
According to the above representative production method, a flavor oil having an excellent effect as an egg yolk flavor imparting material and a rich taste imparting material is obtained. Although the mechanism by which this effect is born is not pursued deeply, it is surmised that unknown components that give yolk flavor and richness remain in defatted egg yolk, and this is extracted by the present invention. .
[0012]
The processed food of the present invention is conventionally processed egg yolk liquid, whole egg liquid or a dried product thereof, or processed food in which egg yolk lipid is blended as a part of the raw material, or such food is added according to taste. Processed foods or any processed foods that are expected to give a rich taste by adding egg yolk lipids, for example, pastes such as flower paste, peanut paste, fruit paste, butter cream, custard cream, etc. Pudding, cookies, biscuits, crackers, pies, castella, donuts, sponge cakes, waffles, chocolate, chocolate confectionery, caramel, candy, chewing gum, jelly, hot cakes, bread, confectionery bread and other confectionery, ice cream, ice milk , Lact ice, ice cream Reams, thick-baked eggs, omelettes, scrambled eggs, processed egg products such as tea fumigation, various sauces such as curry, stew, pasta sauce, snacks such as potato chips, lactic acid beverages, lactic acid bacteria beverages, concentrated whey beverages, fruit juice beverages , Pulpy beverages, functional beverages, soft drinks such as carbonated beverages, taste products such as coffee, cocoa, tea, green tea, or these beverages, dairy products such as fermented milk, processed milk, cheese, soybeans such as soy milk, tofu, etc. Processed products, jam, fruit syrup pickled, ham, sausage, bacon, dry sausage, beef jerky and other livestock products, fish ham, fish sausage, fishery products such as kamaboko, chikuwa, hampen, sea urchin, squid, etc. , Paste, small fish, shellfish, wild vegetables, shiitake mushrooms, kelp, boiled mayonnaise, dressing, sauce, ketchup, bouillon, grilled meat, Reru, stew arsenide containing soup, containing the soup stock, miso, various seasonings such as soy sauce, or their microwave food include retort food or refrigerated foods.
[0013]
In the processed food of the present invention, the flavor oil of the present invention described above is preferably added in an amount of 0.01 to 3.0%, more preferably 0.05 to 3.0%, based on the total amount of processed food. If it is less than 0.01%, it is difficult to obtain a processed food excellent in egg yolk flavor or richness. On the other hand, if it exceeds 3%, no further effect is obtained and it is not economical. In addition, the processed food of the present invention may be produced according to a conventional method except that the flavor oil of the present invention is used as a part of the raw material.
[0014]
Next, the present invention will be described in more detail based on examples and test examples.
【Example】
Example 1
First, egg yolk lipid was produced according to Example 2 of JP-B-59-5263, and defatted egg yolk was prepared from the extraction residue (filtered residue) generated at that time. In other words, 200 L (liter) of water-containing ethanol with a water content of 7% by volume was added to 20 kg of dry egg yolk (water content of about 2%) dried with a spray dryer after breaking the egg yolk, and stirred at 10 ° C. For 1 hour. Subsequently, it filtered under reduced pressure and isolate | separated the extract and the extraction residue. The solvent was removed from the obtained extraction residue by distillation under reduced pressure to obtain defatted egg yolk. Collect 1 kg of the obtained defatted egg yolk in a 5 L (liter) capacity stainless steel cup, add 3 L of water-containing ethanol with a water content of 2% by volume, and use a homogenizer (TK machine homogenizer, manufactured by Tokushu Kika Kogyo Co., Ltd.). The mixture was extracted with stirring at 3,000 rpm for 30 minutes. The mixture was filtered under pressure with nitrogen gas, the filtrate was collected, and the filtration residue was washed twice with 2 L of hydrous ethanol having a water content of 2% by volume. The filtrate and the washing solution were combined to obtain an extract, and the solvent was removed with a rotary evaporator under reduced pressure to obtain a flavor oil composed of egg yolk lipid.
When the lipid composition of the obtained flavor oil was analyzed by the TLC-FID method, it was about 96% triglyceride, about 3.5% phospholipid, and about 0.5% cholesterol.
[0015]
Example 2
First, egg yolk lipid was produced according to Example 1 of JP-B-59-5263, and defatted egg yolk was prepared from the extraction residue (filtered residue) generated at that time. That is, 90 L (liter) of water-containing ethanol having a water content of 5% by volume was added to 10 kg of dry egg yolk (water content of about 1%) obtained by freeze-drying fresh egg yolk obtained by breaking chicken eggs, and the mixture was stirred while stirring. Extraction was performed at 5 ° C. for 1 hour. Subsequently, the mixture was filtered under reduced pressure, and the extraction residue was washed with 10 L (liter) of water-containing ethanol having a water content of 5% by volume, followed by filtration under reduced pressure to separate the washing solution and the extraction residue. The solvent was removed from the obtained extraction residue by distillation under reduced pressure to obtain defatted egg yolk. Collect 1 kg of the obtained defatted egg yolk in a 5 L (liter) capacity stainless steel cup, add 3 L of water-containing ethanol with a water content of 3% by volume, and use a homogenizer (TK Auto Homomixer, manufactured by Tokushu Kika Kogyo Co., Ltd.). The mixture was extracted with stirring at 3,000 rpm for 30 minutes. The mixture was filtered under pressure with nitrogen gas, the filtrate was collected, and the filter residue was washed twice with 2 L of hydrous ethanol having a water content of 3% by volume. The filtrate and the washing solution were combined to obtain an extract, and the solvent was removed with a rotary evaporator under reduced pressure to obtain a flavor oil composed of egg yolk lipid.
When the lipid composition of the obtained flavor oil was analyzed by the TLC-FID method, it was about 94% triglyceride, about 5.5% phospholipid, and about 0.5% cholesterol.
[0016]
Example 3 (flower paste)
First, the following raw materials were prepared.
・ Whipping cream 1) 100g
・ Minamata 2) 80g
・ 60g sugar
・ 30g whole milk powder
・ Starch 15g
・ Soft flour 10g
-4.5 g of flavor oil of Example 1
・ 450g in Shimizu
1) Product name "Topping V", manufactured by Fuji Oil Co., Ltd.
2) Product name “Himaltose Syrup MC-55” manufactured by Nippon Food Chemical Co., Ltd.
A home mixer was charged with whipping cream, starch syrup and fresh water, and then sugar, whole milk powder, starch and soft flour were added and dissolved. Then, egg yolk lipid was added and sufficiently dispersed. The dispersion was transferred to a pan and the whole weight was measured, and then heated with medium heat while stirring the whole with a wooden spatula. The heating was performed until the starch gelatinized and bubbles appeared from the bottom of the pan. After the heating was completed, the mixture was made uniform by adding water to 450 g. And after leaving at room temperature for about 30 minutes and taking a rough heat, it stored in the refrigerator and obtained the flour paste containing about 1% of flavor oil.
[0017]
Example 4 (milk pudding)
First, the following raw materials were prepared.
・ 831g of milk
・ Granulated sugar 125g
・ Sterilized frozen egg 3) 40g
-5 g of flavor oil of Example 1
・ Carrageenan 4g
3) Product name "Gold York P-24" manufactured by QP Corporation
Milk and carrageenan were put into a container and heated at 75 to 85 ° C. for 10 minutes to dissolve carrageenan. Next, granulated sugar, pasteurized frozen egg and egg yolk lipid were added and sufficiently dispersed until uniform. The obtained dispersion was sterilized at 120 ° C. for 2 seconds using a heat exchanger, and then filled into a 100 mL capacity pudding container. This was cooled in a refrigerator and hardened to obtain a milk pudding containing about 0.5% of flavor oil.
[0018]
Example 5 (Ice cream)
First, the following raw materials were prepared.
・ 625g of granulated sugar
・ Non-fat dry milk 525g
・ Butter 475g
・ 350g corn syrup
・ Sterilized frozen egg (yolk) 4) 125g
-Flavor oil of Example 1 25g
・ 5000g in Shimizu
4) Product name “Frozen sugared yolk NS20” manufactured by QP Corporation
All raw materials were put into a container and stirred and mixed while heating. When the liquid temperature reached 65 ° C., stirring was stopped, and preliminary emulsification was performed at 10,000 rpm for 6 minutes using a homogenizer (manufactured by Tokushu Kika Kogyo Co., Ltd., TK auto homomixer). Thereafter, the mixture was homogenized and finely emulsified using a high-pressure homogenizer at a pressure of 15 MPa (megapascal). This finely emulsified solution was heated to 85 ° C. and sterilized, and then stored in a refrigerator overnight. Next, freezing was performed at −3 to −4 ° C. using an ice creamer, and after filling into a 100 mL capacity ice cream container, it was cured at −15 to −25 ° C. to contain about 0.5% egg yolk lipid. I got an ice cream.
[0019]
Test example 1
In order to investigate whether the flavor oil of the present invention has an excellent effect as an egg yolk flavor imparting material and a rich taste imparting material as compared with conventional egg yolk lipids, the following test was conducted. First, the flour paste of Example 3, the milk pudding of Example 4, and the ice cream of Example 5 were prepared. Moreover, in each Example, as a negative control product, a product containing no yolk lipid, as a positive control product, an egg yolk lipid used in JP-A-11-137200 (trade name “York Oil” manufactured by Kewpie Corporation) PL ") was prepared and prepared in the same manner. Each preparation was sampled by 10 panelists and evaluated for flavor by comparing the product of the present invention with a negative control product or a positive control product.
As a result, all panelists answered that the product of the present invention was superior in taste compared to the negative control product or the positive control product. Furthermore, about the ice cream of Example 5, it answered that the product of this invention was excellent also about egg flavor in addition to richness. In addition, also when the flavor oil of Example 2 was used, the result similar to the above was obtained.
[0020]
Test example 2
In order to investigate the influence on the yolk flavor and richness due to the difference in the amount of flavor oil added to the processed food, the following test was conducted. First, the flavor oil of Example 1 was prepared, and ice cream was prepared according to Example 5 so that it might become the compounding quantity shown in Table 2 using this egg yolk lipid. Ice panel with different blending amounts were sampled by 10 panelists, and the egg yolk flavor and rich taste were compared and evaluated with those without blending (control product).
[0021]
[Table 1]
Symbol ◎ in the table: Excellent in yolk flavor and richness compared to the control product.
○: Excellent in yolk flavor and richness compared to the control product.
Δ: Slightly superior in egg yolk flavor and richness compared to the control product.
X: There is almost no difference with a control product in egg yolk flavor and richness.
[0023]
From Table 1, it is understood that the blending amount of egg yolk lipid in the processed food is preferably 0.01% or more, and more preferably 0.05% or more.
[0024]
【The invention's effect】
As described above, the flavor oil comprising the egg yolk lipid of the present invention has an excellent effect as an egg yolk flavor imparting material and a body flavor imparting material of processed food, and the processed food blended with the flavor oil is an egg yolk flavor and rich body. Excellent taste.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP33231199A JP4111643B2 (en) | 1999-11-24 | 1999-11-24 | Flavored oil and processed food containing the flavored oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP33231199A JP4111643B2 (en) | 1999-11-24 | 1999-11-24 | Flavored oil and processed food containing the flavored oil |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2001149011A JP2001149011A (en) | 2001-06-05 |
| JP4111643B2 true JP4111643B2 (en) | 2008-07-02 |
Family
ID=18253555
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP33231199A Expired - Fee Related JP4111643B2 (en) | 1999-11-24 | 1999-11-24 | Flavored oil and processed food containing the flavored oil |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP4111643B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0876882A (en) * | 1994-09-08 | 1996-03-22 | Nec Corp | Portable terminal equipment |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE10361667A1 (en) * | 2003-12-30 | 2005-07-28 | Omega For Life Gmbh | Novel fat powder |
| JP6253232B2 (en) * | 2012-12-28 | 2017-12-27 | 太陽化学株式会社 | Deteriorating odor inhibitor for oily food and oily food |
| CN108618098A (en) * | 2017-03-22 | 2018-10-09 | 广州四季风食品科技有限公司 | A kind of edible egg creamy essence and preparation method thereof |
-
1999
- 1999-11-24 JP JP33231199A patent/JP4111643B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0876882A (en) * | 1994-09-08 | 1996-03-22 | Nec Corp | Portable terminal equipment |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2001149011A (en) | 2001-06-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100508768C (en) | Ubiquinol-enriched fat-containing foods | |
| US6358554B1 (en) | Process for producing powdery acid-treated egg | |
| CN100448359C (en) | Ubiquinone-enriched foods | |
| KR20150083995A (en) | Sweetness and/or milk flavor enhancer | |
| JP4448266B2 (en) | Chillability improving agent and composition for improving cooling performance | |
| JP4397170B2 (en) | Water-in-oil plastic emulsified oil composition | |
| JP2007129985A (en) | Soybean fermented material-containing food product, and food oil absorption suppressing composition, food peelability improving composition, food emulsification stabilizing composition, saccharide crystallization inhibiting composition, oil and fat crystallization inhibiting composition, maillard reaction promoting composition, food offensive smell/taste suppressing composition, and starch food product aging delaying composition | |
| US7799362B2 (en) | Flavour-enhanced food composition | |
| US20190183158A1 (en) | Sweetness and/or saltiness enhancing agent | |
| JP2003102404A (en) | Quality improver for food | |
| JP4111643B2 (en) | Flavored oil and processed food containing the flavored oil | |
| JP2010227125A (en) | Emulsion stabilizing composition and fermented soybean-containing food containing the same | |
| JP2003164258A (en) | Flavorful oil and fat and method for producing the same | |
| JP3556009B2 (en) | Foods and drinks containing easily absorbable minerals | |
| JP4124306B2 (en) | Method for producing egg yolk lipid and processed food containing the egg yolk lipid | |
| JPH08149950A (en) | Edible emulsifying oil and fat composition | |
| JPH09168368A (en) | Preparation of food | |
| RU2240019C2 (en) | Method for producing of preserves | |
| JP2011211923A (en) | Freeze-dried food for cooking and method for producing the same | |
| US20040265426A1 (en) | Process for producing miso | |
| JP4039713B2 (en) | Antioxidant composition and food or feed containing the same | |
| JPS5939260A (en) | Preparation of food and drink | |
| NO20131041A1 (en) | Microencapsulated animal protein concentrate | |
| CN107080038A (en) | A kind of hard ice cream and preparation method thereof | |
| KR830000612B1 (en) | Manufacturing method of unsalted high protein food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20060404 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20070314 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20070320 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20070518 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20080108 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20080304 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20080408 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20080408 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 4111643 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110418 Year of fee payment: 3 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140418 Year of fee payment: 6 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |