JPS5850712B2 - Manufacturing method for new flavor additives - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a novel flavor additive, which involves heating lecithin or a lecithin-containing substance and at least one monosaccharide together with edible oil and fat in the presence of water. The present invention relates to a method for producing a flavor additive characterized by:

Furthermore, the present invention relates to a method for producing a flavor additive, which comprises subjecting lecithin or a lecithin-containing material, at least one monosaccharide, and at least one amino acid to a heating reaction together with edible oil and fat in the presence of water. .

Generally, in food production, the flavor is meat-like, egg-like, vegetable-like,
Furthermore, various flavor additives such as soy sauce-like, miso-like, shrimp-like, and seafood-like flavor additives are used, making it an extremely important raw material.

Conventionally, as a method for producing flavor additives, it is known to obtain various flavor additives by heating various precursor substances.

However, there are still many unknowns regarding the flavor production mechanism, which relies on various amino acids and sugars as flavor precursors.

The Maillard reaction is believed to be involved in flavor production.

The present inventor has conducted research on the production of flavor additives, particularly flavor additives that impart an egg-like flavor.
We have discovered that a substance with a strong egg-like aroma can be obtained by heating lecithin or a lecithin-containing substance and sugars, especially monosaccharides, using the Maillard reaction.

However, although this product had the desired aroma, it had a defect in taste.

That is, when added to food, it is sufficient to impart flavor, but it changes the taste of the food, making it unsuitable as a flavor additive.

Next, when the present inventor further adds edible oil and fat to lecithin or a lecithin-containing material and a monosaccharide and causes a heating reaction,
The present invention was completed based on the knowledge that it is possible to obtain an excellent flavor additive that does not impair taste as well as aroma.

In the present invention, first, lecithin or a lecithin-containing material and a monosaccharide are placed in a sealed container together with edible fat and oil, and then heated and reacted.

Heating temperature is approximately 50 to 180℃, heating time is approximately 10 minutes to 4
The range of time is appropriately selected in consideration of the type of raw materials used, the type of flavor of the flavor additive desired, the degree of preference, etc.

The pressure in the closed container will be approximately 2 kg/crtila degrees.
After the reaction is completed, the reactant is preferably removed from the container after cooling to lower the temperature.

The reactant is separated into an oil layer and an aqueous layer, which are separated to obtain an oily flavor additive with aroma and flavor.

When amino acids are added to the above lecithin and monosaccharide 2 edible fats and oils and subjected to the same heating reaction, subtle changes are made to the aroma and taste, and a product with a special flavor depending on the type of amino acid is created. Obtainable.

For example, proline gives a flavor with an accentuated eggy aroma;
Aspartic acid and arginine give castella flavor.

Examples of the lecithin or lecithin-containing material used in the present invention include natural lecithin or synthetic skin lecithin, and egg yolk, liver,
Soybeans, yeast, etc. can be used.

Industrially, it is appropriate to use easily available egg yolk, and by mixing a portion of yoke lecithin with this, a product with a desirable flavor can be obtained.

The monosaccharide used in the present invention is not particularly limited, and includes, for example, xylose, glucose, and fructose.

One or a mixture of maltose, lactose, rhamnose, etc., is used, and when rhamnose is used, a product with a particularly strong aroma can be produced.

The weight ratio of monosaccharides to lecithin is 1:1 to 1:20.
Preferably, it is used in a range of 1:2 to 1:15.

Examples of amino acids used in the present invention include glycine,
Alanine, proline, aspartic acid, glutamic acid,
Examples include arginine, and one or a mixture of two or more of these can be used.

The weight ratio of amino acids to lecithin is 1:0.01
-1:2, preferably in the range of 1:0.05 - 1:1.5.

Adding water to the reaction system is necessary as a medium for carrying out the so-called Maillard reaction between lecithin and sugars, and the weight ratio of lecithin and water is 1:5 to 1:100, preferably 1:10 to 1:50. A range of is appropriate.

Furthermore, vegetable oils and animal fats are used as the edible oils and fats used in the present invention, but vegetable oils are good in terms of the flavor of flavor additives, and among them, they are relatively stable to heat. Vegetable oils and fats that are less susceptible to change are preferred.

Suitable oils include safflower oil, coconut oil, rice bran oil,
Examples include cottonseed oil.

The weight ratio of edible oil to lecithin is 1:10 to 1:2.
50, preferably in the range of 1:30 to 1:150.

The flavor additive produced in this way can be used as a product as it is, but it can also be easily made into a product with a transparent appearance by filtering it using a suitable filter.

In addition, it can be made into a powder product by emulsifying it with an excipient such as dextrin and by spray drying it.

Furthermore, in order to be compatible with foods that use this flavor additive, a small amount of fragrance or other auxiliary ingredients can be added to this flavor additive as a base to further emphasize the characteristics of the product.

The flavor additive obtained by the present invention is based on an egg-like aroma and flavor, and can be widely used in the food industry, especially when added to egg processed foods such as ice cream and pudding. It imparts a mellow flavor and high-quality flavor.

The present invention will be explained below with reference to Examples.

Example 1 200g of 20% sweetened egg yolk, 10g of yolk lecithin, 50g of xylose, 200cc of water and 587g of cottonseed oil were placed in an autoclave, stirred at 100°C for 2 hours, and then cooled.

After cooling, the oil layer was taken out.

16 g of Celite was added to this oil layer, stirred, and then filtered.

Flavor additive 460 with egg-like flavor and custard-like flavor. ! I got il'.

Example 2 200g of 20% sweetened egg yolk, 50g of glucose.

2 g of aspartic acid, 2 oocc of water and 548 g of cottonseed oil
g was placed in an autoclave, stirred at 120°C for 1 hour, and then cooled.

After cooling, the oil layer was taken out.

Celite 16. ! After adding li+ and stirring, the mixture was filtered.

440 g of a flavor additive having an egg-like flavor and a castella-like flavor was obtained.

Example 3 20% sweetened egg yolk 200. ! 9. Glucose 50F.

t-proline 1g, water zoocc and safflower oil 4g
49 g was placed in an autoclave, stirred at 110° C. for 1 hour, and then cooled.

After cooling, the oil layer was taken out.

15 g of Celite was added to this oil layer, stirred, and then filtered.

Flavor additive 35 (1) having an egg-like flavor with a characteristic aroma was obtained.

Example 4 Soy lecithin 20. ! i+, glucose 50g, rhamnose zog, t-proline 5g, water 200CC and rice bran oil 715g were placed in an autoclave and heated at 120°C for 1 hour.
After stirring for an hour, it was cooled.

After cooling, the oil layer was taken out.

20 g of Celite was added to this oil layer, stirred, and then filtered.

Flavor additive 580, which has a strong egg-like flavor with a distinctive aroma! Got lit.

Claims (1)

[Claims] 1 Flavored tJI#, characterized in that lecithin or a lecithin-containing substance and at least one monosaccharide are heated and reacted together with edible oil and fat in the presence of water! 7 manufacturing method. 2. A method for producing a flavor additive, which comprises subjecting lecithin or a lecithin-containing material, at least one monosaccharide, and at least one amino acid to a heating reaction together with edible oil and fat in the presence of water.