JPH06296474A - Food having taste and flavor of egg - Google Patents

Abstract

PURPOSE:To prepare an egg-taste food having increased taste and flavor of egg without increasing the addition amount of yolk. CONSTITUTION:The egg-taste food contains yolk, an isothiocyanic acid ester and a phospholipid mixture containing >=20wt.% of phosphatidylinositol and/or lysophosphatidylinositol. A representative example of the egg-taste food is mayonnaise.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to an egg-flavored food.
More specifically, the present invention relates to foods with a further enhanced egg flavor.

[0002]

BACKGROUND OF THE INVENTION A typical example of egg-flavored food is mayonnaise. Mayonnaise is made from salad oil, vinegar, egg yolk (or whole egg), sugar, salt, mustard, white pepper, etc. as raw materials. There is. 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, especially in mayonnaise, because it forms a highly uniform emulsion and egg yolk contains a protein and serves as a protein raw material.

The above mayonnaise using egg yolk (or whole egg) has a reduced calorie (decreased 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
(Japanese Patent Laid-Open No. 94068), and those in which cold resistance is improved by using a specific fat and oil. Further, in other examples of egg-flavored foods, it is caused by introducing a dressing in which cold resistance is improved by using a specific surfactant (JP-A-58-63367) or a specific treatment method. Custard cream with improved foamability (Japanese Patent Laid-Open No. 62-215356) and the like have also been proposed.

[0004]

By the way, in the above-mentioned foods, there are cases where the flavor of egg yolk is further enhanced and a product is developed in which the unique flavor is utilized. In such a case, it is possible to simply increase the amount of yolk added. However, the increase of the addition amount increases the cost,
Due to the change in the texture of the product, it is not preferable from the viewpoint of manufacturing, and egg yolk contains cholesterol, and in the present situation where excessive intake of cholesterol is a problem, refrain from ingesting egg yolk (or egg) Therefore, it is not preferable to increase the amount of yolk added from this point as well.

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

[0006]

Means for Solving the Problems The inventors of the present invention have made extensive studies in search of an egg-flavored food that allows the flavor of eggs to be more strongly enjoyed. As a result, it was found that the target egg-flavored food can be prepared by adding a phospholipid mixture having a composition containing a specific amount of phosphatidylinositol or more to a food containing normal egg yolk and the like, and isothiocyanates. Completed the invention.

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

The present invention preferably has the following aspects. (1) The content (content) of egg yolk is 2 to 30 in food.
It is in the range of% 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
It is 5% by weight or less. (4) Amount (content) of the phospholipid mixture (in the case of containing 25% by weight or more of phosphatidylinositol)
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] The egg-flavored food of the present invention is described in detail below. As the egg yolk used in the food of the present invention, normal egg yolk, powdered egg yolk, frozen egg yolk can be used, but salted (sugar) egg yolk or the like may also 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.
Is the range. However, it is preferable from the viewpoint of health as described above to reduce the amount of the yolk added as long as the texture of the food, the flavor and umami of the yolk are not impaired by adding the yolk. When using eggs, an amount corresponding to the above-mentioned amount of egg yolk is used.

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

The phospholipid mixture having the above composition used in the present invention is treated, for example, with natural lecithin as a raw material by a known fractionation treatment such as a solvent fractionation method or a chromatographic method, and the like, and a phosphorus composition having the desired composition is obtained. A lipid mixture can be obtained. Examples of natural lecithin that can be used include plant-derived lecithin such as soybean, rapeseed, sunflower, and corn, and animal-derived lecithin such as egg yolk.

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

Examples of isothiocyanates used in the egg-flavored food of the present invention include allyl isothiocyanate, propenyl isothiocyanate, γ-butenyl isothiocyanate, sec-butyl isothiocyanate, phenyl isothiocyanate, benzyl isothiocyanate, Β-phenylethyl isothiocyanate, p-isothiocyanate
Mention may be made of hydroxybenzyl, butylmercaptobutyl isothiocyanate, siloline (methylpropyl isothiocyanate sulfone), erythroline and butylmercapto-δ-butenyl isothiocyanate.
You may use these in combination of 2 or more type.

Most of the above-mentioned isothiocyanates are present as glycosides in natural mustard (plant),
It is called mustard oil. Therefore, the oil component may be extracted from the mustard and the ester component contained therein may be used, or by directly using the mustard powder, it can be included in the egg-flavored food of the present invention. Alternatively, a chemically synthesized product may be used. For details of the isothiocyanates (property, existence, manufacturing method, etc.), see Osamu Okuda, "Perfumery Chemistry Guide 2 (Isolated Perfume, Synthetic Perfume) Application of Perfume", published in 1972, Hirokawa Shoten). It is described in. Among the above isothiocyanates, allyl isothiocyanate or p-hydroxybenzyl isothiocyanate is preferable. In particular, it is preferable to use both of them together.

The content (content) of the above isothiocyanates varies depending on the food to be prepared, but 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-flavor is utilized. Examples thereof include mayonnaise (including dressing), bread such as sweet bread, cream such as custard cream, cakes such as castella, and desserts such as pudding and bavarois.

The above foods include egg yolk (or egg), isothiocyanates and a phospholipid mixture having a specific composition, flour, oil and fat (butter, margarine,
Vegetable oils such as salad oil are preferable for shortening and other dressings), salt, sugar (sugar,
Glucose, etc.), vinegar, seasonings such as sodium glutamate, dairy products such as milk, fresh cream, powdered milk, thickeners such as xanthan gum, emulsifiers (except egg yolk), etc. It can be obtained by blending accordingly and preparing by a conventional method.

[0018]

EXAMPLES The present invention will be described in more detail 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, Trulecithin Industry Co., Ltd.
Using as a raw material, the following solvent fractionation method and column chromatography method were used to obtain phospholipid mixtures (1) and (2) having the compositions shown in Table 1 below. (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 held for 30 minutes, then cooled to 0 ° C. and held for 30 minutes. The resulting solution was suction filtered to obtain an insoluble fraction. The obtained insoluble fraction was further treated twice with the same treatments as above, and then dried to obtain the target phospholipid mixture (1). (2) Column Chromatography Method 100 g of high-purity lecithin was dissolved in 800 ml of chloroform, and this was injected into a column in which 300 g of silica gel was swollen in advance with chloroform and packed. Then 600 ml of fresh chloroform was added to the column and the whole flow-through was collected. The solvent of the passing liquid was removed to obtain the target phospholipid mixture (2).

[0020]

[Table 1] Table 1 ──────────────────────────────────── Yield Composition of phospholipid mixture ( (% By weight) (% by weight) PI PC PE PA Others ──────────────────────────────────── Raw material − --- 14.0 35.5 33.5 13.5 3.5 ────────────────────────────────── ─── 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 addition, in the following formulation, the mustard oil contained 9% allyl isothiocyanate.
Contains 5% by weight. ─────────────────────────── (Ingredient) Ingredient (wt%) ───────────── ────────────── 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 Benzyl 0.015 Mustard oil 0.005 Water balance ─────────────────────────── 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 in place of the phospholipid mixture (1) in Example 1 above. did.

[Evaluation as Egg-flavored Food] Each of the mayonnaise (Example 1 and Comparative Example 1) obtained above was applied to 40 g of raw vegetables, and a sensory test was conducted by 25 expert panelists to evaluate. The evaluation method was evaluated by comparing the egg flavors when eaten, and comparing the overall richness including texture such as smoothness and the above flavors. The results are shown below. (Egg flavor) Example 1 has a stronger recognition of egg flavor 11 people Example 1 has a stronger recognition of egg flavor 7 people Not able to say either 3 people Comparative Example 1 has a stronger recognition of egg flavor 2 people who can do Comparative Example 1 can recognize egg flavor slightly strongly 2 people (body taste) Example 1 can strongly recognize body taste 12 people Example 1 can recognize body taste slightly strongly 5 No one can say 4 people Comparative example 1 can strongly recognize the richness 1 person Comparative example 1 can slightly recognize the richness 3 people From the above results, mayonnaise according to the present invention (Example 1)
It can be seen that the egg flavor is further enhanced as compared with the comparative mayonnaise (Comparative Example 1), although the amount of egg yolk added is not increased.

Example 2 A mayonnaise according to the present invention having the following formulation was prepared by a conventional method. ─────────────────────────── (Ingredient) Ingredient (wt%) ───────────── ────────────── Salad oil 65 Egg yolk 17 Vinegar (5% acidity) 13 Salt 2 Sodium glutamate 0.4 Phospholipid mixture obtained above (2) 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) in Example 2 above. Prepared.

[Evaluation as egg-flavored food] 15 g of each of the mayonnaises obtained in the above (Example 2 and Comparative Example 2) was applied to 40 g of raw vegetables and evaluated in the same manner as in Example 1. The results are shown below. (Egg flavor) Example 1 was able to strongly recognize the egg flavor 15 people Example 1 was able to recognize the egg flavor somewhat strongly 7 People could not say either 2 Persons Comparative Example 1 was strongly aware of the egg flavor Possible 0 people Comparative example 1 can recognize the egg flavor slightly strongly 1 person (body taste) Example 1 can strongly recognize the body taste 15 people Example 1 can recognize the body flavor slightly strongly 4 No one can say 3 people Comparative example 1 can strongly recognize the richness 1 person Comparative example 1 can slightly recognize the richness 2 people From the above results, mayonnaise according to the present invention (Example 2)
It is understood that the egg flavor is further enhanced as compared with the comparative mayonnaise (Comparative Example 2), although the amount of egg yolk added is not increased.

[0027]

EFFECT OF THE INVENTION According to the egg-flavored food of the present invention, the flavor of eggs can be sufficiently enhanced without further adding egg yolk to the conventional formulation. Therefore, since the increased amount of egg yolk and the like can be suppressed, cholesterol intake can be reduced, and foods suitable for today's times can be provided. In addition, there is little change in the texture of the product due to an increase in egg yolk, etc., and the product can be easily manufactured without any problems in manufacturing.

Claims (1)

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