JP6444236B2 - Egg white composition and method for producing egg white composition - Google Patents

Description

  The present invention relates to an egg white composition. More specifically, the present invention relates to an egg white composition having a vitrification structure formed by including an inclusion body.

  In recent years, supplements and the like added to foods are commercially available in order to strengthen nutrients that tend to be deficient or to provide functions that foods do not originally have. The supplements to be added to the food are required to be tasteless and odorless or close to those so as not to impair the original flavor of the food.

  Here, as an example of imparting a function that food does not originally have, a preferred fragrance is emitted from the body surface after eating, or a specific component in an amount that cannot be ingested by normal eating and drinking can be ingested Is mentioned. Among these, in order to diverge a preferable scent, it is necessary to ingest a scent component (see Patent Document 1). Moreover, in order to ingest many specific components, it is necessary to ingest the concentrate of a specific component.

JP 2013-56910 A

  By the way, since an aromatic component has a strong flavor, it is difficult to take it directly orally. In addition, certain components have strong pungency, bitterness, etc. depending on the substance, and it may be difficult to take them directly orally. For this reason, a method of adding a fragrance component or a specific component to a food or the like can be considered, but the original flavor of the food is impaired. On the other hand, when trying to ingest in a range that does not impair the flavor of the food, the amount of aroma components and specific components that can be added to the food becomes extremely small, and it is not possible to ingest an amount sufficient to exert the intended effect.

  Therefore, as a method for masking the flavor of an aromatic component or a specific component, a method of coating with gelatin or microcapsules is known. However, since gelatin, microcapsules, and the like are soluble, they are dissolved when added to liquid foods, causing a problem that aroma components and specific components leak out. Moreover, even when added in addition to liquid food, aroma components and specific components leak due to chewing at the time of eating, and the original flavor of the food tends to be impaired.

  The present invention has been made in view of the above problems. That is, an object of the present invention is to provide a composition that masks a substance having a strong flavor and hardly impairs the original flavor of the food even when added to the food. Another object of the present invention is to provide a composition that does not impair the original flavor of food even by chewing during eating.

  The present inventors have intensively studied a method for masking a substance having a strong flavor and hardly impairing the original flavor of the food even when added to the food. And it discovered that the egg white which has a specific structure has an effect | action which masks a strong flavor substance, and even if it adds to a foodstuff, it discovered that the original flavor of foodstuff was hard to be damaged, and came to complete this invention.

  In order to solve the above problems, the present invention provides an egg white composition comprising a vitrified structure, wherein the egg white composition is formed by enclosing at least a part of an inclusion body in the vitrified structure.

  Here, the “vitrified structure” means a solid that has short-range order but does not have long-range order and has no orientation.

  Further, “at least a part of the inclusion body” means “a part of the chemical structure of the inclusion body”.

  Furthermore, “inclusion” means to include the concept of “embedding”.

  According to such a configuration, the flavor of the inclusion body can be masked by including the inclusion body in the egg white having a vitrified structure. Moreover, even if added to water or hot water or chewed, the inclusion body does not leak out, so the original flavor of the food is not impaired.

  In the egg white composition of the present invention, the inclusion body is preferably at least one selected from the group consisting of alcohols, phenols, and vanilloids.

  According to such a configuration, the present invention is particularly effective in that even a substance having a strong flavor or irritation can be ingested without inhibiting the original flavor of food.

  In order to solve the above problems, the present invention includes an egg white composition comprising at least a mixing step of mixing egg white and an inclusion body, a heating step of heating the mixture to solidify the egg white, and a drying step of drying at a low temperature. A method for manufacturing a product is provided.

  According to such a configuration, the egg white can be made into a vitrified structure, and at least a part of the inclusion body can be included in the egg white made of the vitrified structure.

  According to the present invention, an egg white composition masked with a substance having a strong flavor can be obtained. Further, by using such a composition, it is possible to impart to the food a function that the food does not originally have without substantially impairing the original flavor of the food. Furthermore, a substance with a strong flavor can be made difficult to leak by chewing or the like.

  Hereinafter, preferred embodiments for carrying out the present invention will be described. In addition, embodiment described below shows an example of typical embodiment of this invention, and, thereby, the range of this invention is not interpreted narrowly.

  The egg white composition according to the present invention comprises an egg white having a vitrified structure and an inclusion body at least partially encapsulated in the vitrified structure.

  Although it does not restrict | limit especially as egg white which can be used for this invention, It is preferable that it is the egg white of a bird egg, and it is more preferable that it is the egg white of a hen egg. Examples of edible eggs include chicken eggs and eggs.

  The egg white having the vitrified structure according to the present invention is obtained by dehydrating and drying egg white at a low temperature after being denatured by heating. Egg white having a vitrified structure is a solid that has short-range order but no long-range order, and has no orientation.

  The difference between egg white having a vitrified structure and denatured and solidified egg white is that when dehydrated and dried, vitrified egg white becomes transparent, whereas denatured and solidified egg white remains cloudy. In addition, vitrified egg white hardly swells even when immersed in hot water and does not make hot water turbid, whereas denatured and solidified egg white easily swells and makes hot water turbid.

  The shape of the egg white having a vitrified structure is not particularly limited, such as powder, granule, or plate shape, and can be used according to the application.

  Examples of the inclusions that can be used in the present invention include spices, pharmaceuticals, and amino acids. Of these, substances that are difficult to ingest directly are suitable for the present invention. The form of the inclusion body is not particularly limited, but is preferably a powder body or a liquid. Further, the inclusion body is preferably soluble in egg white.

  Examples of the spices according to the present invention include alcohols, phenols, aldehydes, ketones, carboxylic acids, esters, lactones, ethers, terpenes and the like. Of these, aromatic aldehydes, terpene alcohols, and phenols are preferable. Specific examples include geraniol, linalool, citronellol, vanillin, decalactone, limonene, 1,8-cineole, terpinene-4-ol, α-terpineol, octanal, decanal, menthol, and persimmon astringent tannin. Among these, geraniol, terpinen-4-ol, vanillin, linalool, citronellol, decalactone, and persimmon tannin are preferable, and geraniol, terpinen-4-ol, vanillin, and persimmon tannin are more preferable.

  The total content may be appropriately set so that the total ingestion amount is 0.1 to 1000 mg / time, more preferably 0.3 to 500 mg / time. For example, geraniol ingestion is 0.8-20 mg / dose, vanillin ingestion is 9.0-500 mg / dose, linalool ingestion is 0.1-20 mg / dose, terpinene- The ingestion amount of 4-ol is preferably 0.5 to 20 mg / time.

  In addition, other spices according to the present invention include vanilloid capsaicin. Furthermore, deodorant components (chlorophyll, champignon extract, plant dry distillation component, quinic acid, legume aroma component, Labiatae plant extract, oregano ground product, mineral-containing yeast, tannin) and the like can be mentioned.

  As the amino acid according to the present invention, a single amino acid having a strong bitterness component is suitable. Specific examples include phenylalanine, tryptophan, arginine, arginine hydrochloride, isoleucine, valine, leucine, methionine, ornithine hydrochloride, and histidine.

  There may be one type of inclusion to be added to the egg white or a combination of multiple types.

  Next, the manufacturing method of the egg white composition which consists of the vitrification structure which included at least one part of the to-be-included body is demonstrated.

  First, the inclusion body is added to the egg white and stirred so as to mix uniformly. At this time, if egg white is not heat-denatured, the state is not particularly limited, and may be liquid or meringue-like.

  The weight ratio between the egg white and the inclusion body is preferably 99: 1 to 4: 1, and more preferably 10: 1 or less. If the weight ratio between the egg white and the inclusion body is less than 99: 1, the effect of the inclusion body itself is reduced. On the other hand, when the weight ratio between the egg white and the inclusion body is 4: 1 or more, there arises a problem that the egg white is difficult to coagulate.

  Next, the egg white and the inclusion body are heated to denature the egg white. As temperature at the time of heat-denaturing, 70-90 degreeC is preferable and 80-85 degreeC is more preferable. If it is less than 70 ° C., the egg white does not denature. If it is higher than 90 ° C, carbonization may occur. Moreover, as a heating method, although it is preferable to heat gently with a hot water bath etc., it does not restrict | limit in particular. The heating time is not particularly limited because it is sufficient that the egg white is completely heat-denatured. In addition, it is preferable to heat so that the heat-denatured egg white may not be dried too much.

  Next, the egg white that has been heat-denatured is crushed. Examples of the crushing method include a mixer, a mesh, and a mortar. Among these, it is preferable to use a mesh that is less affected by heat during crushing. This is because, when heat is applied during crushing, the properties of the inclusions may change.

  When using a mesh for crushing, it does not specifically limit as a size of a mesh, For example, 24-42 are preferable and 30-35 are more preferable. If the size of the mesh is too large, the whole egg white cannot be crushed, and if it is too small, the state of the egg white approaches a liquid (paste).

  Next, the crushed egg white is dehydrated. Examples of the dehydration method include alcohol dipping and cold air drying. Among these, alcohol immersion is preferable, and it is particularly preferable to use immersion in an ethanol aqueous solution because of the transfer fragrance and the like. At this time, the concentration of the aqueous ethanol solution is preferably 70% to 99%, more preferably 90% to 95%. If the concentration of the ethanol aqueous solution is less than 70%, the amount of water contained is large, and there arises a problem that it takes time to dry, which will be described later.

  The amount of the aqueous ethanol solution used for dehydration is preferably 7 to 10 times the crushed egg white weight. If it is less than 7 times, there is no sufficient amount of ethanol, so the substitution of water and ethanol in the egg white becomes insufficient. On the other hand, even if it is more than 10 times, there is no difference in dehydration.

  As immersion time in ethanol aqueous solution, it is preferable to immerse for 48 to 72 hours, and it is more preferable to immerse for 50 to 60 hours. If it is less than 48 hours, the replacement of water and ethanol in the egg white becomes insufficient, and there arises a problem that it takes time to dry as described later. On the other hand, even if immersed for longer than 72 hours, there is no difference in dehydration. In addition, it is preferable to stir occasionally at the time of immersion.

  Next, the egg white soaked in alcohol is dried. Examples of the drying method include low temperature drying, air drying, and reduced pressure drying. Among these, low temperature drying which can be dried gently is preferable.

As low temperature drying, it is preferable to dry in the temperature range of 4-10 degreeC, and it is preferable to dry in the temperature range of 5-8 degreeC. By virtue of gentle drying, a vitrified structure is likely to be formed. Moreover, as drying time, it is preferable to dry for 24 to 96 hours, and it is more preferable to dry for 48 to 72 hours. If it is less than 24 hours, drying will be insufficient.
In addition, it is preferable that it is 1 to 5% as a moisture content of the egg white after drying, and it is preferable that it is 2 to 4%.

  Next, the dried egg white is further crushed. Thereby, the egg white composition which consists of the vitrification structure which included at least one part of the to-be-included body was obtained. Note that the crushing size is not particularly limited, and can be appropriately set according to the purpose of use.

  Hereinafter, the present invention will be described in more detail based on examples. Moreover, each characteristic of this invention was evaluated with the following method. In this example, an egg white composition using chicken eggs will be described as an example.

<Experiment 1> Inclusion rate of inclusion body The ratio of the inclusion body included in the egg white composition was examined.

Example 1
To 99 g of chicken egg white, 1 g of geraniol (manufactured by Inoue Fragrance Co., Ltd .; geraniol) as an inclusion body was added and stirred well. Next, the egg white was spread on a vat and the egg white was coagulated by a hot water bath at 85 ° C. The coagulated egg white was crushed using # 30 mesh. Ethanol (concentration of 95% or more) was added and soaked to such an extent that the crushed egg white was soaked as a whole. In this state, the mixture was allowed to stand at 5 ° C. for 72 hours with occasional stirring. Thereafter, the ethanol was discharged and dried at a low temperature of 5 ° C. until the moisture content of the egg white composition became 3%. Finally, the powder was crushed again to obtain 0.4 mm powder particles. Solvent extraction was performed on the obtained egg white composition, and the amount of geraniol contained in the egg white composition was measured by GC-MS (manufactured by Agilent Technologies, Inc .: Agilent 7890, 5997). Using the result, the inclusion rate of the inclusion body was calculated.

(Comparative Example 1)
Acetic acid starch (Matsutani Chemical Industry Co., Ltd .: Starch Sakura) was used instead of chicken egg white. 1 g of geraniol was mixed in a mixed solution of 20 g of starch acetate and 79 g of water, and then dried by heating to prepare an wafer. Furthermore, solvent extraction was performed with respect to the oblate and the amount of geraniol contained in the starch acetate was calculated by GC-MS.

(Comparative Example 2)
Β-cyclodextrin (manufactured by Cyclochem: CAVAMAX® W7 Food) was used instead of chicken egg white. After mixing 99.15 g of β-cyclodextrin and 0.85 g of geraniol, solvent extraction was performed, and the amount of geraniol contained in β-cyclodextrin was calculated by GC-MS.

(Example 2)
In Example 1, it is the same except having replaced geraniol with capsaicin (the product made by Plant Lipids (P) Limited: CAPSAICIN CRYSTAL 95%).

Example 3
In Example 1, it is the same except having replaced the geraniol with strawberry shibu tannin (Iwamoto Kametaro store: powder ball shibu).

  As is clear from the results of Example 1 and Comparative Examples 1 and 2, the inclusion rate of geraniol was highest in egg white (Example 1) having a vitrified structure. The next highest inclusion rate was β cyclodextrin (Comparative Example 2). On the other hand, Sakura (Comparative Example 1) showed the lowest inclusion rate. Here, the reason why the inclusion rate was high in Example 1 and Comparative Example 2 was considered to be because geraniol was included therein because both had structures with holes. On the other hand, the cherry of Comparative Example 1 does not have a perforated structure, so geraniol is not included and the inclusion rate is considered to be low.

  On the other hand, when Examples were compared, the inclusion rate of capsaicin (Example 2) was the lowest, and the inclusion rate of persimmon astringent tannin (Example 3) was the highest. The reason for this difference is not clearly understood, but is thought to be due to the difference in affinity between the size of the inclusion body and the egg white consisting of the vitrified structure. For example, persimmon astringent tannin has a feature that it has a higher affinity for water and lower affinity for an organic solvent (ethanol) than geraniol and capsaicin. Therefore, elution into ethanol during the dehydration process is suppressed, and it is considered that such a result was obtained.

<Experiment 2> Elution amount of the inclusion body into hot water The elution amount of the inclusion body when the egg white composition according to Examples 1 to 3 was applied to hot water was confirmed.

  As a confirmation method, 1 g of the egg white composition of each example was immersed in hot water at 95 ° C. and 10 ml. When 40, 80, 160 and 320 seconds have elapsed, vitrified egg white and hot water are separated using tea strainers. Furthermore, vitrified egg white is enzymatically treated with a protease (Amano Enzyme, Inc .: Protin NY100) at 60 ° C. for 24 hours. The amount of the inclusion body contained in each of the hot water and the egg white composition was confirmed using GC-MS, and the amount of each elution was measured. The results are shown in Table 2.

  As is clear from the results in Table 2, all the inclusions showed a residual rate of 75% or more. Moreover, the residual rate was almost the same regardless of the passage of time. From this, it is considered that the elution from the inclusion body once included is due to the surface in contact with the hot water, and the elution from the inside does not occur. Among the inclusion bodies, capsaicin showed the highest survival rate. Here, in light of the result of the previous experiment 1, capsaicin is considered to be a substance that is difficult to elute once encapsulated, although the ratio of encapsulated egg white consisting of a vitrified structure is low. On the other hand, geraniol is considered to be a substance that is more easily eluted than capsaicin, although the inclusion rate of egg white consisting of vitrified structure is higher than that of capsaicin. It is inferred that this is because geraniol is an aroma component and thus some volatilized by hot water.

"
In addition, although not shown in the said table | surface, when Comparative Example 1 and Comparative Example 2 were immersed in hot water, it melted immediately and the scent of geraniol drifted from the hot water.

<Experiment 3> Sensory evaluation About Example 1 and Comparative Examples 1 and 2, the amount of geraniol included (1.7 mg) was sampled under blind conditions by five panelists, and geraniol We had you evaluate how to feel.

  As a result of sensory evaluation, it was Comparative Example 1 that most felt the flavor of geraniol. This is probably because starch acetate dissolved in the oral cavity and geraniol was eluted as in the previous results.

  Next, it was Comparative Example 2 that felt the flavor. In Comparative Example 2, as in Comparative Example 1, it is considered that geraniol was eluted because β-cyclodextrin was dissolved in the oral cavity.

  On the other hand, the result that Example 1 did not feel the flavor of geraniol compared with the comparative example 1 and the comparative example 2 was obtained. As a characteristic of egg white having a vitrified structure, it is difficult to swell even when immersed in hot water or a solution. Therefore, it is thought that geraniol was difficult to elute from the inside of egg white.

  In addition, when trying to orally ingest the same amount of geraniol as in Example 1, Comparative Example 1 and Comparative Example 2, the taste was so strong that it was difficult to ingest directly with discomfort.

  From the above, the egg white composition comprising the vitrified structure according to the present invention can mask a savory substance that is difficult to ingest directly, and even when immersed in a liquid Is difficult to elute. From this, even if it is a case where it adds to a foodstuff, it can make it hard to impair the original flavor of foodstuffs. Moreover, the original flavor of food can be made difficult to be impaired by chewing during eating.

Claims (3)

An egg white composition comprising a vitrified structure,
An egg white composition comprising at least a part of an inclusion body in a vitrified structure.   The egg white composition according to claim 1, wherein the inclusion body is at least one selected from the group consisting of alcohols, phenols, and vanilloids. A mixing step of mixing egg white and the inclusion body;
A heating step of heating the mixture to solidify the egg white;
A drying process for drying at a low temperature;
A method for producing an egg white composition, comprising at least