JP2022085968A - Flavor enhancer - Google Patents
Flavor enhancer Download PDFInfo
- Publication number
- JP2022085968A JP2022085968A JP2020197739A JP2020197739A JP2022085968A JP 2022085968 A JP2022085968 A JP 2022085968A JP 2020197739 A JP2020197739 A JP 2020197739A JP 2020197739 A JP2020197739 A JP 2020197739A JP 2022085968 A JP2022085968 A JP 2022085968A
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- JP
- Japan
- Prior art keywords
- flavor
- egg
- food
- drink
- flavor enhancer
- 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.)
- Pending
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Landscapes
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Abstract
Description
本発明は、風味増強剤、飲食品の風味増強方法および風味を増強した飲食品の製造方法に関する。 The present invention relates to a flavor enhancer, a method for enhancing the flavor of food and drink, and a method for producing a food and drink with enhanced flavor.
卵はその風味と特性により、様々な調理に広く使用される栄養素の優れた食品素材である。特に卵黄や卵白に由来する独特の風味は、料理の嗜好性を向上させ様々な食品の美味しさに寄与している。 Eggs are an excellent nutrient food material widely used in various cooking due to their flavor and characteristics. In particular, the unique flavor derived from egg yolk and egg white improves the palatability of food and contributes to the deliciousness of various foods.
卵は、熱を加えると、たんぱく質の変性により凝固し固まる特性を持っており、その性質を利用して様々な食品に使用されている一方で、より卵由来の風味を強調するために、卵を使用したい場面においては、その熱凝固性によって卵を入れることができない場面がある。また卵は生ものであるがゆえに、菌的な安全性や、腐敗に弱いといった課題があり、日持ちや保存安定性に課題がある食品である。 Eggs have the property of coagulating and solidifying due to protein denaturation when heat is applied, and while they are used in various foods by taking advantage of these properties, eggs are used to emphasize the flavor derived from eggs. In some situations where you want to use, you may not be able to insert eggs due to its thermal coagulation. In addition, since eggs are raw, they have problems such as bacterial safety and vulnerability to putrefaction, and are foods that have problems in shelf life and storage stability.
このような課題に対しては、粉末卵などの素材が開発されているが、乾燥時の加熱などの影響により風味が生の状態より著しく弱く、生の卵と比べた場合多量の粉末を使用しなくてはならないなどの課題を抱えている。
そこで、卵風味を付与または増強する方法として、卵黄固形分、無脂乳固形分、水を含有する組成物を油脂中で加熱した後、不溶解物を分離する方法（特許文献１）トレハロースを用いる方法（特許文献２）、卵黄を食用油と混合して乳化状態とし、１８０～２３０℃で焦げ臭が発生するまで加熱処理する方法（特許文献３）、固形分濃度１０重量％、２５℃混合液において、粘度が２０００ｍＰａ・ｓ以上である酵母由来食品を用いる方法（特許文献４）、等が開発されているが、添加する物の物性を利用するものや、クリーム感や甘みの増強によるものであり、卵全体の風味の増強という観点では不十分な点もあった。
Materials such as powdered eggs have been developed to address these issues, but the flavor is significantly weaker than in the raw state due to the effects of heating during drying, and a large amount of powder is used compared to raw eggs. It has issues such as having to do it.
Therefore, as a method for imparting or enhancing egg flavor, a method for separating an insoluble matter after heating a composition containing egg yolk solid content, non-fat milk solid content, and water in an oil or fat (Patent Document 1) is used. Method to be used (Patent Document 2), method of mixing egg yolk with edible oil to emulsify and heat-treating at 180 to 230 ° C. until a burning odor is generated (Patent Document 3), solid content concentration 10% by weight, 25 ° C. A method of using a yeast-derived food having a viscosity of 2000 mPa · s or more in a mixed solution has been developed (Patent Document 4), but the method of utilizing the physical properties of the added substance and the enhancement of creaminess and sweetness have been developed. There were some inadequate points in terms of enhancing the flavor of the whole egg.
また、従来の方法では原料として卵黄が用いられることが多く、卵白が用いられるとしても全卵に含まれる状態のものであって、卵白を主原料とする方法の報告はなされていない。 Further, in the conventional method, egg yolk is often used as a raw material, and even if egg white is used, it is contained in whole eggs, and a method using egg white as a main raw material has not been reported.
本発明の目的は、飲食品の風味増強剤、風味の増強が求められる飲食品の風味増強方法および風味を増強した飲食品の製造方法を提供することにある。飲食品としては、卵を含有する飲食品が好ましくあげられる。 An object of the present invention is to provide a flavor enhancing agent for foods and drinks, a flavor enhancing method for foods and drinks for which flavor enhancing is required, and a method for producing foods and drinks having enhanced flavors. As the food and drink, a food and drink containing an egg is preferable.
本発明者は鋭意工夫の結果、熱凝固性がなく、より強い卵風味増強方法を見出した。
すなわち、本発明は、以下の（１）～（８）に関する。
（１）全卵、卵黄または卵白と液状の油脂とを混合し、油層を分離して脂溶性抽出物を調製し、取得した脂溶性抽出物とアミノ化合物とを接触させて加熱反応させる工程を有する、風味増強剤の製造方法。
（２）アミノ化合物として、アミノ化合物含有物を用いる、上記（１）の方法。
（３）アミノ化合物含有物が、酵母エキスまたは蛋白質加水分解物である、上記（１）または（２）の方法。
As a result of diligent efforts, the present inventor has found a method for enhancing egg flavor that has no heat coagulation property and is stronger.
That is, the present invention relates to the following (1) to (8).
(1) A step of mixing whole egg, egg yolk or egg white with liquid fat and oil, separating the oil layer to prepare a fat-soluble extract, and contacting the obtained fat-soluble extract with an amino compound to cause a heating reaction. A method for producing a flavor enhancer.
(2) The method of (1) above, which uses an amino compound-containing substance as the amino compound.
(3) The method according to (1) or (2) above, wherein the amino compound-containing substance is a yeast extract or a protein hydrolyzate.
（４）風味増強剤が、卵風味の増強用の剤である、上記（１）～（３）いずれか１つの方法。
（５）上記（１）～（４）いずれか1つの方法により得られる、風味増強剤。
（６）上記（５）の風味増強剤を飲食品に含有させることを特徴とする、飲食品の風味増強方法。
（７）上記（５）の風味増強剤を、飲食品に添加する工程を有する、飲食品の製造方法。
（８）全卵、卵黄または卵白からの脂溶性抽出物とアミノ化合物とを接触させ、加熱反応させて得られる生成物を飲食品に配合する、飲食品の風味増強方法。
(4) The method according to any one of (1) to (3) above, wherein the flavor enhancer is an agent for enhancing egg flavor.
(5) A flavor enhancer obtained by any one of the above methods (1) to (4).
(6) A method for enhancing the flavor of food and drink, which comprises incorporating the flavor enhancing agent of (5) above into food and drink.
(7) A method for producing a food or drink, comprising a step of adding the flavor enhancer of the above (5) to the food or drink.
(8) A method for enhancing the flavor of foods and drinks, wherein a fat-soluble extract from whole egg, egg yolk or egg white is brought into contact with an amino compound and a product obtained by heating and reacting is blended into the food or drink.
本発明により、風味増強剤、飲食品の風味増強方法および風味を増強した飲食品の製造方法を提供することができる。本発明の風味増強剤を、飲食品に添加することにより、飲食品の風味の増強、所望の風味への改善、改質が期待できる。本発明においては卵由来の抽出物を使用していることから、とりわけ卵含有飲食品に対する効果に優れる。 INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a flavor enhancer, a method for enhancing the flavor of food and drink, and a method for producing food and drink with enhanced flavor. By adding the flavor enhancer of the present invention to foods and drinks, it can be expected that the flavors of foods and drinks will be enhanced, improved to a desired flavor, and modified. Since an egg-derived extract is used in the present invention, it is particularly effective for egg-containing foods and drinks.
本発明の風味増強剤は、卵黄または卵白から取得した脂溶性抽出物とアミノ化合物とを接触させ、加熱反応させて得られた生成物を含有する組成物である。
本発明に用いられる卵は、食することのできる卵であればいずれでもよく、例えばニワトリ、ウズラ、ダチョウ、アヒル等があげられるが、ニワトリまたはウズラの卵が好ましく、ニワトリの卵（鶏卵）がより好ましい。
The flavor enhancer of the present invention is a composition containing a product obtained by contacting a fat-soluble extract obtained from egg yolk or egg white with an amino compound and subjecting them to a heat reaction.
The egg used in the present invention may be any edible egg, and examples thereof include chicken, quail, ostrich, and duck, but chicken or quail egg is preferable, and chicken egg (chicken egg) is preferable. More preferred.
本発明においては卵黄または卵白が用いられるが、かならずしも分離する必要はなく、全卵を用いてもよい。本発明においては、卵白のみを用いることも可能である点において、従来の発明と異なる。抽出に供する際の状態は、液状、粉末状、ペースト状いずれの形態でもよい。
抽出に使用される溶媒は、脂溶性成分を溶解できるものであればいずれでもよく、サラダ油、大豆油、コメ油、ヒマワリ油、キャノーラ油、アボカド油、グレープシードオイル、菜種油、綿実油、パーム油、パーム核油、ココナッツオイル、オリーブ油、ゴマ油、亜麻仁油、エゴマ油、牛脂、ラード、鶏油、バターなどの食用油や、エタノール、プロパノール、ブタノール、ペンタノール、ヘキサノールなどの単価アルコール、エチレングリコール、プロパンジオール、ブタンジオールなどの二価アルコール、グリセロールなどの三価アルコールなどの脂肪族アルコール類、ヘキサン、エーテル、ジクロロメタンなどの有機溶剤のいずれを用いてもよく、2種以上の混合溶剤を用いてもよい。
In the present invention, egg yolk or egg white is used, but it is not always necessary to separate the egg yolk or egg white, and whole eggs may be used. The present invention differs from the conventional invention in that it is possible to use only egg white. The state at the time of being subjected to extraction may be in the form of liquid, powder or paste.
The solvent used for extraction may be any oil that can dissolve fat-soluble components, such as salad oil, soybean oil, rice oil, sunflower oil, canola oil, avocado oil, grape seed oil, rapeseed oil, cottonseed oil, and palm oil. Edible oils such as palm kernel oil, coconut oil, olive oil, sesame oil, flaxseed oil, sesame oil, beef fat, lard, chicken oil and butter, unit price alcohols such as ethanol, propanol, butanol, pentanol and hexanol, ethylene glycol and propane. Any of dihydric alcohols such as diol and butanediol, aliphatic alcohols such as trihydric alcohols such as glycerol, and organic solvents such as hexane, ether and dichloromethane may be used, or a mixed solvent of two or more kinds may be used. good.
抽出方法は、特に限定されないが、例えば、全卵、卵黄、または卵白（以下、これらをあわせて、単に卵という。）１重量部に対して、１～２０重量部の抽出溶媒を加え、混合し、０．５～９０時間、好ましくは、０．５～１２時間、必要に応じて撹拌して両者を接触させる方法があげられる。
抽出時の温度に特に限定はないが、加熱状態で行ってもよく、通常、１５～１５０℃、好ましくは２０～１２０℃である。
The extraction method is not particularly limited, but for example, 1 to 20 parts by weight of the extraction solvent is added to 1 part by weight of whole egg, egg yolk, or egg white (hereinafter, these are simply referred to as eggs) and mixed. Then, a method of contacting the two with stirring for 0.5 to 90 hours, preferably 0.5 to 12 hours, if necessary, can be mentioned.
The temperature at the time of extraction is not particularly limited, but it may be carried out in a heated state, and is usually 15 to 150 ° C, preferably 20 to 120 ° C.
抽出後、必要に応じてろ過等の方法で固液分離し、さらに必要に応じて水層と油層とを分離し、油層を本発明に用いる卵の脂溶性抽出物を含有する組成物（抽出溶媒を含む組成物であっても、以下、卵の脂溶性抽出物として扱う）として取得する。
卵の脂溶性抽出物はそのまま用いてもよく、濃縮や分画精製に供した後に用いてもよい。
卵の脂溶性抽出物と加熱反応させるアミノ化合物としては、アミノ基を有するアミノ酸に代表される化合物、例えば、アラニン、アルギニン、アスパラギン、アスパラギン酸、システイン、シスチン、グルタミン、グルタミン酸、グリシン、ヒスチジン、ロイシン、イソロイシン、リジン、メチオニン、フェニルアラニン、プロリン、ヒドロキシプロリン、セリン、トレオニン、トリプトファン、チロシン、バリン、オルニチン、シトルリン等があげられる。また、アミノ化合物は、これらの酸付加塩、金属塩、アンモニウム塩等の塩であってもよい。 アミノ化合物は単独で用いても良いし、２種以上を組み合わせて用いても良い。
After extraction, if necessary, solid-liquid separation is performed by a method such as filtration, and if necessary, the aqueous layer and the oil layer are separated, and the oil layer is a composition containing a fat-soluble extract of eggs used in the present invention (extraction). Even if the composition contains a solvent, it will be treated as a fat-soluble extract of eggs below).
The fat-soluble extract of eggs may be used as it is, or may be used after being subjected to concentration or fractional purification.
Examples of the amino compound to be heated and reacted with the fat-soluble extract of egg include compounds typified by amino acids having an amino group, for example, alanine, arginine, asparagine, aspartic acid, cysteine, cystine, glutamine, glutamic acid, glycine, histidine, and leucine. , Isoleucine, lysine, methionine, phenylalanine, proline, hydroxyproline, serine, threonine, tryptophan, tyrosine, valine, ornithine, citrulin and the like. Further, the amino compound may be a salt such as these acid addition salts, metal salts, ammonium salts and the like. The amino compound may be used alone or in combination of two or more.
また、アミノ化合物としては、アミノ化合物を含有する組成物であるアミノ化合物含有物を用いてもよい。アミノ化合物含有物としては、ペプチドやタンパク質、酵母エキス、動植物エキス、食肉、魚介類、トウモロコシ、大豆、小麦、米、動植物たんぱく加水分解物等があげられる。 Further, as the amino compound, an amino compound-containing substance which is a composition containing the amino compound may be used. Examples of the amino compound-containing substance include peptides, proteins, yeast extracts, animal and plant extracts, meat, seafood, corn, soybeans, wheat, rice, animal and plant protein hydrolysates and the like.
アミノ化合物含有物を用いる場合、そのまま用いても良いが、加水分解等により遊離のアミノ化合物を増加させて用いることが好ましい。アミノ化合物含有物は単独で用いても良いし、２種以上を組み合わせて用いても良い。
卵の脂溶性抽出物とアミノ化合物とを、これらを混合するなどして接触させ、加熱反応を行う。
When an amino compound-containing substance is used, it may be used as it is, but it is preferable to increase the amount of free amino compounds by hydrolysis or the like. The amino compound-containing substance may be used alone or in combination of two or more.
The fat-soluble extract of eggs and the amino compound are brought into contact with each other by mixing them, and a heating reaction is carried out.
加熱反応を行う条件は、酸性域、アルカリ性域のいずれでもよいが、好ましくは、pH３～pH８、より好ましくはpH４～pH７の条件下にて行う。酸を用いる場合、該酸の種類は特に限定されず、塩酸、硫酸、酢酸、乳酸、クエン酸、リン酸等の飲食品に許容される酸を用いることができる。また、水酸化ナトリウム、水酸化カリウム、水酸化カルシウム等の飲食品に許容されるアルカリを添加することによってｐＨを調整してもよい。
加熱温度は、７０～１５０℃、好ましくは９０～１３０℃であり、加熱反応させる時間は０．５～９０時間、好ましくは、０．５～２４時間である。
The heating reaction may be carried out in either an acidic range or an alkaline range, but is preferably carried out under the conditions of pH 3 to pH 8, and more preferably pH 4 to pH 7. When an acid is used, the type of the acid is not particularly limited, and an acid acceptable for food and drink such as hydrochloric acid, sulfuric acid, acetic acid, lactic acid, citric acid, and phosphoric acid can be used. Further, the pH may be adjusted by adding an alkali acceptable to foods and drinks such as sodium hydroxide, potassium hydroxide and calcium hydroxide.
The heating temperature is 70 to 150 ° C., preferably 90 to 130 ° C., and the heating reaction time is 0.5 to 90 hours, preferably 0.5 to 24 hours.
上記では卵の脂溶性抽出物とアミノ化合物とを別々に調製して加熱反応させる態様を説明したが、本発明においては、卵の脂溶性抽出物の調製とアミノ化合物との反応を同時に行ってもよい。
上記加熱反応により得られる生成物（以下、本明細書において単に「本発明に用いられる生成物」ともいう。）は、そのまま本発明の風味増強剤として用いることができるが、必要に応じて濃縮処理、熱風乾燥、蒸気乾燥、凍結乾燥、噴霧乾燥等の乾燥処理、分離精製処理、脱色処理等に供して、濃縮物や乾燥物等にしたものを本発明の風味増強剤として用いてもよい。
In the above, the embodiment in which the fat-soluble extract of egg and the amino compound are separately prepared and heated to react has been described, but in the present invention, the fat-soluble extract of egg and the reaction with the amino compound are simultaneously performed. May be good.
The product obtained by the above heating reaction (hereinafter, also simply referred to as “the product used in the present invention” in the present specification) can be used as it is as the flavor enhancer of the present invention, but is concentrated as necessary. A concentrate or a dried product which has been subjected to a drying treatment such as treatment, hot air drying, steam drying, freeze drying, spray drying, separation and purification treatment, decolorization treatment, etc. may be used as the flavor enhancer of the present invention. ..
本発明の風味増強剤の形態は、固形状または液状のいずれであってもよい。固形状としては、例えば、粉体状、顆粒状、ブロック状、カプセル状等があげられる。液状の場合は、溶媒は、水、油、アルコール（例えば、エタノール）等の有機溶媒、酢酸や液糖等の液状物質のいずれであってもよいし、それらが混合された状態で用いられても良い。 The form of the flavor enhancer of the present invention may be either solid or liquid. Examples of the solid form include powder form, granule form, block form, capsule form and the like. In the case of a liquid, the solvent may be any of an organic solvent such as water, oil and alcohol (for example, ethanol), and a liquid substance such as acetic acid and liquid sugar, and they are used in a mixed state. Is also good.
本発明の風味増強剤は、目的とする風味増強の妨げとならない限り、他の食品添加物を含有してもよい。例えば、必要に応じて、塩化ナトリウム等の無機塩、アスコルビン酸、フマル酸、リンゴ酸、酢酸、酒石酸、クエン酸、脂肪酸等のカルボン酸等の酸、Ｌ－グルタミン酸ナトリウム、Ｌ－グリシン、Ｌ－アラニン等のＬ－アミノ酸、イノシン酸ナトリウム、グアニル酸ナトリウム等の核酸、ショ糖、ブドウ糖、乳糖等の糖類、デキストリン、各種澱粉等の賦形剤、増粘剤（キサンタンガム、グァーガム、カラギーナン等）、ｐＨ調整剤、甘味料（スクラロース、ソーマチン、アセスルファムカリウム、アスパルテーム、キシリトール、カンゾウ抽出物、サッカリンおよびその塩、ステビア、ソルビトール等）、酸化防止剤（エリソルビン酸、カテキン、トコフェロール等）、着色料（アナトー色素、ウコン色素、β－カロチン等）、保存料（安息香酸ナトリウム、しらこたん白抽出物、ソルビン酸カリウム、プロピオン酸カルシウム、ポリリジン等）、栄養強化剤（ビタミンＡ、ビタミンＣ等のビタミン類、塩化カルシウムなどのミネラル類等）、水等の飲食品に使用可能な添加物、醤油、味噌、畜肉エキス、家禽エキス、魚介エキス、酵母エキス、蛋白質加水分解物等の天然調味料、スパイス類、ハーブ類等の香辛料、デキストリン、各種澱粉等の賦形剤等を含有してもよい。 The flavor enhancer of the present invention may contain other food additives as long as it does not interfere with the desired flavor enhancement. For example, if necessary, an inorganic salt such as sodium chloride, an acid such as ascorbic acid, fumaric acid, malic acid, acetic acid, tartrate acid, citric acid, a carboxylic acid such as a fatty acid, sodium L-glutamate, L-glycine, L- L-amino acids such as alanine, nucleic acids such as sodium inosinate and sodium guanylate, sugars such as sucrose, glucose and lactose, excipients such as dextrin and various starches, thickeners (xanthan gum, guar gum, carrageenan, etc.), pH adjuster, sweetener (sclarose, somatin, acesulfam potassium, aspartame, xylitol, citrus extract, saccharin and its salts, stevia, sorbitol, etc.), antioxidant (erythorbic acid, catechin, tocopherol, etc.), coloring agent (anato) Pigments, turmeric pigments, β-carotene, etc.), preservatives (sodium benzoate, shirako protein extract, potassium sorbate, calcium propionate, polylysine, etc.), nutritional enhancers (vitamins such as vitamin A and vitamin C) , Minerals such as calcium chloride), additives that can be used for food and drink such as water, soy sauce, miso, livestock meat extract, poultry extract, seafood extract, yeast extract, natural seasonings such as protein hydrolyzate, spices , Herbs and other spices, dextrin, various starches and other excipients and the like may be contained.
本発明の風味増強剤を、飲食品に添加することにより、飲食品の風味を増強させることができるほか、その飲食品の有する風味を所望の風味に改善、改質する効果が期待できる。添加は、飲食品を製造する際に原材料の一部として添加してもよく、飲食品を喫食する際に添加してもよい。
飲食品に本発明の風味増強剤を添加する方法は、特に限定されないが、飲食品の卵風味などの卵感を増強させる方法として好適に用いられる。
By adding the flavor enhancer of the present invention to a food or drink, the flavor of the food or drink can be enhanced, and the effect of improving or modifying the flavor of the food or drink can be expected. The addition may be added as a part of the raw material when the food or drink is produced, or may be added when the food or drink is eaten.
The method of adding the flavor enhancer of the present invention to a food or drink is not particularly limited, but is suitably used as a method of enhancing the egg feeling such as the egg flavor of the food or drink.
本発明品の風味増強剤を添加する飲食品としては、特に限定されないが、食酢、味噌、醤油、畜肉エキス、家禽エキス、魚介エキス、酵母エキス、蛋白質加水分解物等の天然調味料、マヨネーズ、タルタルソース、オランデ―ソース、カルボナーラソース、カスタード、クリームソースなどのたれ、ソース類、卵スープ、ワカメスープ、フカヒレスープ、ポタージュ、スープ類、麺類（そば、うどん、ラーメン、パスタ等）、おかゆ、雑炊、お茶漬け等の米調理食品、チーズ等の畜産加工品、クッキー、ビスケット、フィナンシエ等のスナック菓子類、煮物、揚げ物、焼き物、ホワイトシチュー、グラタン、キッシュ、卵焼き等の調理食品等、アイスクリームなどの乳加工品、レトルトカレーやレトルトシチューなどの即席食品、コーンスープや卵スープ、カレーやシチューのような煮込み料理、即席ラーメン、即席スパゲッティなどの即席麺類、などがあげられ、特にマヨネーズ、タルタルソース、カルボナーラソース、カスタードクリーム等のソース類、ドーナツ、ケーキなどの製菓用ミックス等の調味料等が好ましく、これらの中でも卵を原料として使用している飲食品がより好ましい。なお、本発明の風味増強剤が添加される飲食品が調味料である場合には、本発明の風味増強剤が添加された調味料を他の飲食品に添加してもよい。 The food or drink to which the flavor enhancer of the present invention is added is not particularly limited, but is a natural seasoning such as vinegar, miso, soy sauce, livestock meat extract, poultry extract, seafood extract, yeast extract, protein hydrolyzate, mayonnaise, etc. Tartare sauce, orange sauce, carbonara sauce, custard, cream sauce, sauces, egg soup, wakame soup, fluffy soup, potage, soups, noodles (soba, udon, ramen, pasta, etc.), porridge, miscellaneous dishes , Rice cooked foods such as Ochazuke, livestock processed products such as cheese, snacks such as cookies, biscuits, finansier, boiled foods, fried foods, grilled foods, white stews, gratin, kisses, cooked foods such as egg grilled, milk such as ice cream Processed products, instant foods such as retort curry and retort stew, corn soup and egg soup, stewed dishes such as curry and stew, instant ramen, instant noodles such as instant spaghetti, etc., especially mayonnaise, tartar sauce, carbonara Sauces, sauces such as custard cream, seasonings such as confectionery mixes such as donuts and cakes are preferable, and among these, foods and drinks using eggs as a raw material are more preferable. When the food or drink to which the flavor enhancer of the present invention is added is a seasoning, the seasoning to which the flavor enhancer of the present invention is added may be added to other foods and drinks.
本発明の風味増強剤の飲食品への添加量は特に限定されず、飲食品の種類や量、性質などに応じて適宜設定すればよいが、例えば、飲食品１００重量部中、本発明の風味増強剤を乾燥重量として好ましくは０．００１～１０重量部、より好ましくは、０．０５～５重量部添加する。
本発明品の飲食品の製造方法は、本発明の風味増強剤を飲食品に添加する以外は、該飲食品の通常の製造方法で行えばよい。本発明の風味増強剤を添加する飲食品としては、特に限定されないが、前記の卵を含有する飲食品等があげられるが、卵を含まない飲食品の場合は、別途卵を添加してもよい。本発明の飲食品の製造方法により得られる飲食品は、卵風味が強く、かつ好ましい風味の飲食品である。
The amount of the flavor enhancer of the present invention added to foods and drinks is not particularly limited and may be appropriately set according to the type, amount, properties and the like of the foods and drinks. The flavor enhancer is preferably added in an amount of 0.001 to 10 parts by weight, more preferably 0.05 to 5 parts by weight as a dry weight.
The method for producing the food or drink of the present invention may be the usual method for producing the food or drink, except that the flavor enhancer of the present invention is added to the food or drink. The food or drink to which the flavor enhancer of the present invention is added is not particularly limited, and examples thereof include the above-mentioned food and drink containing an egg. However, in the case of a food and drink containing no egg, an egg may be added separately. good. The food or drink obtained by the method for producing a food or drink of the present invention is a food or drink having a strong egg flavor and a preferable flavor.
本発明の飲食品の風味増強方法および飲食品の製造方法は、飲食品に本発明の風味増強剤を添加する以外に、飲食品に、卵の脂溶性抽出物とアミノ化合物やこれらを含む原材料を添加した後、本発明の風味増強剤の製造における加熱条件に準じて反応させる方法であってもよい。
以下に、本発明について実施例を用いて説明する。ただし、本発明の技術範囲はこれらの実施例に限定されるものではない。
In the method for enhancing the flavor of foods and drinks and the method for producing foods and drinks of the present invention, in addition to adding the flavor enhancing agent of the present invention to foods and drinks, fat-soluble extracts of eggs, amino compounds and raw materials containing these are added to foods and drinks. After the addition, the method may be used in which the reaction is carried out according to the heating conditions in the production of the flavor enhancer of the present invention.
Hereinafter, the present invention will be described with reference to examples. However, the technical scope of the present invention is not limited to these examples.
（１）サラダ油７０ｇを７５℃まで加熱し、卵黄７ｇ、鶏むね肉１．５ｇ、酵母エキス０．２ｇ（三菱商事ライフサイエンス社製）、および水１．４ｇをゆっくりと混合し、１０５℃で４５分間、抽出加熱反応を行った。得られた反応液を濾過し、卵風味増強剤Ａを５０ｇ得た。 (1) Heat 70 g of salad oil to 75 ° C, slowly mix 7 g of egg yolk, 1.5 g of chicken breast, 0.2 g of yeast extract (manufactured by Mitsubishi Corporation Life Sciences), and 1.4 g of water, and at 105 ° C. The extraction heating reaction was carried out for 45 minutes. The obtained reaction solution was filtered to obtain 50 g of egg flavor enhancer A.
また、卵黄、サラダ油、酢、塩、胡椒を用い、常法に準じてマヨネーズ「コントロール（１）」を調製した。また、卵黄を、１．５倍量（１０．５ｇ）用いる以外は、コントロール（１）と同様の方法で「コントロール（２）」を調整した。コントロール（１）に卵風味増強剤Ａを１．５w/v%となるように添加し、評価区を調製した。
得られた評価区の卵感及び風味の強さ（濃厚感）について、熟練した４名からなるパネルにより、コントロール（１）を基準（０点）として、コントロール（２）への類似度を、以下の基準により３点尺度法にて官能評価した。
In addition, mayonnaise "Control (1)" was prepared according to a conventional method using egg yolk, salad oil, vinegar, salt, and pepper. In addition, "control (2)" was adjusted in the same manner as in control (1) except that 1.5 times the amount (10.5 g) of egg yolk was used. An egg flavor enhancer A was added to the control (1) at a rate of 1.5 w / v% to prepare an evaluation group.
Regarding the egg feeling and flavor intensity (rich feeling) of the obtained evaluation group, the similarity to the control (2) was determined by the panel consisting of four skilled people, with the control (1) as the reference (0 points). Sensory evaluation was performed by the 3-point scale method according to the following criteria.
０点：変化なし
１点：少し類似している
２点：類似している
３点：非常に類似している
結果を第１表に示す。表中の評価は、４名のパネラーの平均である。また表中の数値の右肩における「＊」または、「＊＊」は、それぞれ、コントロール（１）に対して、それぞれ、P<0.05、P<0.01で優位に差があることを示す。
0 points: No change 1 point: Slightly similar 2 points: Similar 3 points: Very similar The results are shown in Table 1. The evaluation in the table is the average of 4 panelists. Further, "*" or "**" on the right shoulder of the numerical values in the table indicate that there is a difference in P <0.05 and P <0.01, respectively, with respect to the control (1), respectively.
表１に示すとおり、卵黄の脂溶性抽出物とアミノ化合物（鶏むね肉および酵母エキス中に含有される）との加熱反応生成物を卵風味増強剤Ａとして添加したマヨネーズは、卵の風味及び、濃厚感のいずれにおいても著しく効果の高いものであった。 As shown in Table 1, mayonnaise obtained by adding a heat reaction product of a fat-soluble extract of egg yolk and an amino compound (contained in chicken breast and yeast extract) as an egg flavor enhancer A has an egg flavor and an egg flavor. , The effect was remarkably high in both of the rich feelings.
（２）卵黄７ｇの代わりに卵白７ｇを用いる以外は卵風味増強剤Ａの調製と同様の操作を行って卵風味増強剤Ｂ５０ｇを得た。
上記（１）で調整したマヨネーズ「コントロール（１）」、ゆで卵、市販ピクルス、塩、胡椒を用いて常法に準じてタルタルソース「コントロール（３）」を調製した。また、ゆで卵を、１．５倍量（１０．５ｇ）用いる以外は、コントロール（３）と同様の方法で「コントロール（４）」を調製した。コントロール（３）に卵風味増強剤Bを1.0w/v%となるように添加し、評価区を調製した。
(2) 50 g of egg flavor enhancer B was obtained by performing the same operation as the preparation of egg flavor enhancer A except that 7 g of egg white was used instead of 7 g of egg yolk.
Using the mayonnaise "control (1)" adjusted in (1) above, boiled eggs, commercially available pickles, salt and pepper, a tartar sauce "control (3)" was prepared according to a conventional method. In addition, "control (4)" was prepared in the same manner as in control (3) except that 1.5 times the amount (10.5 g) of boiled eggs was used. Egg flavor enhancer B was added to the control (3) so as to be 1.0 w / v%, and an evaluation group was prepared.
得られた評価区の卵感及び味の強さについて、官能評価を行った。官能評価は熟練した６名からなるパネルにより、コントロール（３）を基準（０点）として、コントロール（４）への類似度を、以下の基準により３点尺度法にて官能評価した。 A sensory evaluation was performed on the egg feeling and the strength of the taste in the obtained evaluation group. In the sensory evaluation, a panel consisting of 6 skilled persons evaluated the similarity to the control (4) by the 3-point scale method based on the control (3) as a reference (0 points).
０点：変化なし
１点：少し類似している
２点：類似している
３点：非常に類似している
結果を第２表に示す。表中の評価は、6名のパネラーの平均である。また表中の数値の右肩における「＊」または、「＊＊」は、それぞれ、コントロール（３）に対して、それぞれ、P<0.05、P<0.01で優位に差があることを示す。
0 points: No change 1 point: Slightly similar 2 points: Similar 3 points: Very similar results are shown in Table 2. The ratings in the table are the average of 6 panelists. Further, "*" or "**" on the right shoulder of the numerical values in the table indicate that there is a difference in P <0.05 and P <0.01, respectively, with respect to the control (3), respectively.
表２に示すとおり、卵白の脂溶性抽出物とアミノ化合物（酵母エキス中に含有される）との加熱反応生成物を卵風味増強剤Ｂとして添加したタルタルソースは、卵の風味及び、味の強さのいずれにおいても著しく効果の高いものであった。 As shown in Table 2, the tartar sauce to which the heat reaction product of the fat-soluble extract of egg white and the amino compound (contained in the yeast extract) is added as the egg flavor enhancer B is the flavor and taste of the egg. The effect was remarkably high in all of the strengths.
（３）キャノーラ油９０ｇを６０℃まで加熱し、卵黄７ｇを加えてゆっくり混合し、６０℃で３０分間の油抽出を行った。得られた抽出液に、たんぱく加水分解物０．５ｇ（三菱商事ライフサイエンス社製）、および水１．５ｇをゆっくりと混合しつつ添加し、９０℃で６０分の加熱反応を行った。得られた反応液を濾過し、卵風味増強剤Ｃを５０ｇ得た。また、酸分解物と、水を入れない以外は卵風味増強剤Ｃと同様の操作を行って卵黄抽出物Ａを５０ｇ得た。また、９０℃の加熱反応を行わない以外は、卵黄抽出物Ａと同じ方法で調製した卵黄抽出物Ｂを５０ｇ得た。また、キャノーラ油を使用せず、６０℃、３０分の油抽出工程を含まない以外は、卵風味増強剤Ｃと同じ手法にて調製した、卵黄反応物Ａを５０ｇ得た。
表３に調製工程の概要を示す。
(3) 90 g of canola oil was heated to 60 ° C., 7 g of egg yolk was added and mixed slowly, and oil extraction was performed at 60 ° C. for 30 minutes. To the obtained extract, 0.5 g of a protein hydrolyzate (manufactured by Mitsubishi Corporation Life Science Co., Ltd.) and 1.5 g of water were added while slowly mixing, and a heating reaction was carried out at 90 ° C. for 60 minutes. The obtained reaction solution was filtered to obtain 50 g of egg flavor enhancer C. Further, 50 g of egg yolk extract A was obtained by performing the same operation as that of the egg flavor enhancer C except that the acid decomposed product and water were not added. Further, 50 g of egg yolk extract B prepared by the same method as egg yolk extract A was obtained except that the heating reaction at 90 ° C. was not carried out. Further, 50 g of egg yolk reaction product A prepared by the same method as the egg flavor enhancer C except that no canola oil was used and the oil extraction step at 60 ° C. for 30 minutes was not included was obtained.
Table 3 shows the outline of the preparation process.
全卵、生クリーム、ベーコン、粉チーズ、塩および胡椒を用いて常法に準じてカルボナーラソース「コントロール（５）」を調製した。全卵を、１．５倍量用いる以外は、コントロール（５）と同様の方法で「コントロール（６）」を調製した。コントロール（５）に卵風味増強剤Ｃ、卵黄抽出物Ａ、卵黄抽出物Ｂ及び、卵黄反応物Ａを１．５w/v%となるように添加し、評価区を調製した。 A carbonara sauce "Control (5)" was prepared according to a conventional method using whole eggs, fresh cream, bacon, grated cheese, salt and pepper. "Control (6)" was prepared in the same manner as in Control (5) except that 1.5 times the amount of whole eggs was used. An egg flavor enhancer C, an egg yolk extract A, an egg yolk extract B, and an egg yolk reaction product A were added to the control (5) at a rate of 1.5 w / v% to prepare an evaluation group.
得られた評価区の卵感及び風味の強さ（濃厚感）について、熟練した５名からなるパネルにより、コントロール（５）を基準（０点）として、コントロール（６）への類似度を、以下の基準により３点尺度法にて官能評価した。
０点：変化なし
１点：少し類似している
２点：類似している
３点：非常に類似している
Regarding the egg feeling and flavor intensity (rich feeling) of the obtained evaluation group, the similarity to the control (6) was determined by the panel consisting of 5 skilled people, with the control (5) as the reference (0 points). Sensory evaluation was performed by the 3-point scale method according to the following criteria.
0 points: No change 1 point: Slightly similar 2 points: Similar 3 points: Very similar
結果を第４表に示す。表中の評価は、５名のパネラーの平均である。また表中の数値の右肩における「＊」または、「＊＊」は、コントロール（５）に対して、それぞれ、P<0.05、P<0.01で優位に差があることを示す。 The results are shown in Table 4. The evaluation in the table is the average of 5 panelists. Further, "*" or "**" on the right shoulder of the numerical values in the table indicates that there is a difference in P <0.05 and P <0.01, respectively, with respect to the control (5).
表４に示すとおり、卵黄の油抽出物とアミノ化合物（たんぱく加水分解物中に含まれる）との加熱反応生成物を卵風味増強剤Ｃとして添加したカルボナーラソースは、卵の風味及び、風味の強さ（濃厚感）のいずれにおいても著しく効果の高いものであった。 As shown in Table 4, the carbonara sauce in which the heat reaction product of the egg yolk oil extract and the amino compound (contained in the protein hydrolyzate) was added as the egg flavor enhancer C was used to prepare the egg flavor and flavor. The effect was remarkably high in all of the strength (richness).
（４）ヒマワリ油７０ｇを７５℃まで加熱し、全卵７ｇ、粉末酵母０．３ｇ（三菱商事ライフサイエンス社製）、および水１．５ｇをゆっくりと混合し、１０５℃で９０分間の、抽出加熱反応を行った。得られた反応液をろ過し、卵風味増強剤Ｄ５０ｇを得た。
全卵、牛乳、グラニュー糖、薄力粉、バター、バニラエッセンスを用いて常法に準じてカスタードクリーム「コントロール（７）」を調製した。全卵を、1.5倍量（１０．５ｇ）用いる以外は、コントロール（７）と同様の方法で「コントロール（８）」を調製した。コントロール（７）に卵風味増強剤Ｄを１．０w/v%となるように添加し、評価区を調製した。
(4) Heat 70 g of sunflower oil to 75 ° C, slowly mix 7 g of whole egg, 0.3 g of powdered yeast (manufactured by Mitsubishi Corporation Life Science), and 1.5 g of water, and extract at 105 ° C for 90 minutes. A heating reaction was carried out. The obtained reaction solution was filtered to obtain 50 g of an egg flavor enhancer D.
A custard cream "Control (7)" was prepared according to a conventional method using whole eggs, milk, granulated sugar, flour, butter, and vanilla essence. "Control (8)" was prepared in the same manner as in Control (7) except that 1.5 times the amount (10.5 g) of whole eggs was used. An egg flavor enhancer D was added to the control (7) so as to be 1.0 w / v%, and an evaluation group was prepared.
得られた評価区の卵感及び風味の強さ（濃厚感）について、熟練した4名からなるパネルにより、コントロール（７）を基準（０点）として、コントロール（８）への類似度を、以下の基準により３点尺度法にて官能評価した。 Regarding the egg feeling and flavor intensity (rich feeling) of the obtained evaluation group, the similarity to the control (8) was determined by the panel consisting of four skilled people, with the control (7) as the reference (0 points). Sensory evaluation was performed by the 3-point scale method according to the following criteria.
０点：変化なし
１点：少し類似している
２点：類似している
３点：非常に類似している
0 points: No change 1 point: Slightly similar 2 points: Similar 3 points: Very similar
結果を第５表に示す。表中の評価は、4名のパネラーの平均である。また表中の数値の右肩における「＊」または、「＊＊」は、コントロール１に対して、それぞれ、P<0.05、P<0.01で優位に差があることを示す。 The results are shown in Table 5. The evaluation in the table is the average of 4 panelists. Further, "*" or "**" on the right shoulder of the numerical values in the table indicate that there is a difference in P <0.05 and P <0.01, respectively, with respect to control 1.
表５に示すとおり、全卵の脂溶性抽出物とアミノ化合物（粉末酵母中に含まれる）との加熱反応生成物を卵風味増強剤Ｄとして添加したカスタードクリームは、卵の風味及び、風味の強さ（濃厚感）のいずれにおいても著しく効果の高いものであった。 As shown in Table 5, the custard cream to which the heat reaction product of the fat-soluble extract of whole egg and the amino compound (contained in the powdered yeast) is added as the egg flavor enhancer D has the egg flavor and flavor. The effect was remarkably high in all of the strength (richness).
（５）上記（３）で調製した卵風味増強剤Ｃ５ｇ、たんぱく加水分解物（三菱商事ライフサイエンス社製）３ｇ、およびデキストリン６ｇを混合し、卵風味増強調味料製剤Ａ１４ｇを得た。上記（４）で調製した卵風味増強剤Ｄ５ｇ、酵母エキス（三菱商事ライフサイエンス社製）５ｇ、およびデキストリン３ｇを混合し、卵風味増強調味料製剤Ｂを１３ｇ得た。 (5) 5 g of the egg flavor enhancer C prepared in (3) above, 3 g of a protein hydrolyzate (manufactured by Mitsubishi Corporation Life Science Co., Ltd.), and 6 g of dextrin were mixed to obtain 14 g of the egg flavor enhancing flavoring agent preparation A. 5 g of the egg flavor enhancer D prepared in (4) above, 5 g of yeast extract (manufactured by Mitsubishi Corporation Life Science Co., Ltd.), and 3 g of dextrin were mixed to obtain 13 g of the egg flavor enhancing flavoring agent preparation B.
卵、砂糖、牛乳、薄力粉、ベーキングパウダー、サラダ油、バター用いて常法に準じてマフィン「コントロール（８）」を調製した。全卵を、１．５倍量用いる以外は、コントロール（８）と同様の方法で「コントロール（９）」を調製した。コントロール（８）に卵風味増強調味料製剤ＡおよびＢを、それぞれ、対粉３.５w/v%となるように添加し、評価区を調製した。 A muffin "Control (8)" was prepared according to a conventional method using eggs, sugar, milk, cake flour, baking powder, salad oil, and butter. "Control (9)" was prepared in the same manner as in Control (8) except that 1.5 times the amount of whole eggs was used. Egg-flavoring-enhancing seasoning preparations A and B were added to the control (8) so as to be 3.5 w / v% with respect to the powder, respectively, to prepare an evaluation group.
得られた評価区の卵感及び風味の強さ（濃厚感）について、熟練した７名からなるパネルにより、コントロール（８）を基準（０点）として、コントロール（８）への類似度を、以下の基準により３点尺度法にて官能評価した。 Regarding the egg feeling and flavor intensity (rich feeling) of the obtained evaluation group, the similarity to the control (8) was determined by the panel consisting of 7 skilled people, with the control (8) as the reference (0 points). Sensory evaluation was performed by the 3-point scale method according to the following criteria.
０点：変化なし
１点：少し類似している
２点：類似している
３点：非常に類似している
0 points: No change 1 point: Slightly similar 2 points: Similar 3 points: Very similar
結果を第６表に示す。表中の評価は、７名のパネラーの平均である。また表中の数値の右肩における「＊」または、「＊＊」は、コントロール１に対して、それぞれ、P<0.05、P<0.01で優位に差があることを示す。 The results are shown in Table 6. The evaluation in the table is the average of 7 panelists. Further, "*" or "**" on the right shoulder of the numerical values in the table indicate that there is a difference in P <0.05 and P <0.01, respectively, with respect to control 1.
表６に示すとおり、上記（３）で調製した卵風味増強剤Ｃおよび上記（４）で調製した卵風味増強剤Ｄをそれぞれ含有する卵風味増強調味料製剤ＡおよびＢを添加したマフィンは、いずれも卵の風味及び、風味の強さ（濃厚感）のいずれにおいても著しく効果の高いものであった。 As shown in Table 6, the muffins to which the egg flavor enhancing flavoring agents A and B containing the egg flavor enhancing agent C prepared in (3) above and the egg flavor enhancing agent D prepared in (4) above, respectively, are added. In each case, the effect was remarkably high in both the flavor of the egg and the strength of the flavor (richness).
本発明により、風味増強剤、飲食品の風味増強方法および風味を増強した飲食品の製造方法を提供することができる。本発明の風味増強剤を、飲食品に添加することにより、飲食品の風味の増強、所望の風味への改善、改質が期待できる。飲食品としては、とりわけ卵含有飲食品に対する効果に優れる。
INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a flavor enhancing agent, a method for enhancing the flavor of foods and drinks, and a method for producing foods and drinks having enhanced flavors. By adding the flavor enhancer of the present invention to foods and drinks, it can be expected that the flavors of foods and drinks will be enhanced, improved to a desired flavor, and modified. As food and drink, it is particularly effective for food and drink containing eggs.
Claims (8)
A method for enhancing the flavor of foods and drinks, wherein a fat-soluble extract from whole egg, egg yolk or egg white is brought into contact with an amino compound and a product obtained by heating and reacting is blended into the food or drink.
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