JPH057978B2 - - Google Patents

Description

Detailed Description of the Invention [Industrial Field of Application] The present invention provides a flavor having a baked egg-like flavor that is added to foods and drinks to impart or enhance a preferable baked egg-like or fried egg-like flavor to the food and drink. Regarding the manufacturing method.

[Prior Art] Conventionally, the method for manufacturing egg products or egg flavors using chicken eggs as a raw material involves, for example, decomposing the lipids in the yolk part of chicken egg liquid under specific conditions using lipase separated from Rhizomas deremer. Process for producing egg products with enhanced flavor by
(No. 9858), whole eggs, egg yolks, etc.
A method for producing a processed bird egg food in which a group of enzymes obtained from filamentous fungi such as spider mold and black mold are added to perform enzyme action beyond the level of loss of thermocoagulability under conditions of pH approximately 3.5 to 4.5 (special method). However, simply treating chicken egg materials with enzymes such as lipase or protease does not produce flavor substances that have a practical strength sufficient to impart flavor to other foods and drinks. I couldn't get it.

Furthermore, lecithin or a lecithin-containing material such as egg yolk, liver, soybean, yeast, etc. and at least one monosaccharide are heated and reacted with edible oil and fat in the presence of water, and the oil layer is separated to produce a product with castella flavor or custard flavor. A method for producing an oil-based flavor additive having an ivy-egg-like aroma and flavor has been proposed (Japanese Patent Publication No. 50712/1983).

[Problems to be Solved by the Invention] Processed egg products or egg flavors that use eggs as the main raw material have the drawback of having a heavy, fishy flavor characteristic of raw eggs. Particularly when trying to obtain an egg flavor that is highly miscible with water, it produces a sulfide odor and even a boiled egg-like flavor, for example, when cooking eggs in a frying pan to make baked or fried eggs. It has been extremely difficult to obtain a baked egg-like flavor substance that has the sweet, round, and highly palatable flavor characteristic of eggs, and is also water-soluble or water-miscible.

The present inventors have overcome the conventional drawbacks as described above, and have developed a highly water-soluble or water-miscible product that is highly utilized in the manufacturing and processing process of food and drink products, and has a palatability that does not have the fishy odor and taste characteristic of eggs. A method for producing a flavor substance with an excellent baked egg-like flavor was investigated.

[Means for solving the problem] As a result, egg materials such as whole eggs, egg whites, and yolks and/or their protease-treated products and dihydroxyacetone and/or pyruvaldehyde are mixed in an ethanol concentration of about 40% by weight or more. By heating in the presence of ethanol, it has an extremely palatable baked or fried egg-like flavor with no burnt odor or raw odor peculiar to eggs, and has excellent water miscibility. They discovered that it can be used as a flavor, and completed the present invention.

Egg materials used in the present invention include, for example, whole egg liquid obtained by breaking commonly available poultry eggs such as chicken eggs, duck eggs, and quail eggs, fresh products such as egg whites, and egg yolks, and frozen products. Preferred examples include dried products such as dried whole eggs, and further examples include sweetened concentrated egg yolks.

Furthermore, the egg materials as exemplified above are processed by known means using acidic protease, neutral protease and/or alkaline protease, preferably acidic protease and/or neutral protease, produced by bacteria or filamentous fungi.
Preferable examples include processed products obtained by hydrolyzing egg materials at various pH levels, and particularly preferred examples include dried products obtained by spray-drying the decomposed products. .

To illustrate a preferred embodiment of the present invention, for example, about 0.001 to 1 part by weight of the egg material and/or its protease-treated product as exemplified above.
About 0.5 part by weight of dihydroxyacetone and/or pyruvaldehyde is added and the mixture is heat treated in the presence of ethanol with an ethanol concentration of about 40% by weight or more. The amount of ethanol to be used can be selected as appropriate, and may be, for example, about 2 to about 100 parts by weight per 1 part by weight of the above mixture.

Further, the temperature and time of the heat treatment can be arbitrarily selected according to the desired baked egg-like flavor, but for example, about 50°C to about 150°C, preferably about 60°C to about 150°C.
An example is a range of about 10 minutes to about 5 hours at 95°C.
The heat-treated product obtained in this way has a light and crispy flavor unique to baked eggs, and has an extremely palatable baked or fried egg-like flavor without any raw material.
It can be used as a flavor product that imparts or enhances a baked egg-like flavor to various foods and drinks, but
If desired, by further using a suitable material, it can be easily made into a transparent water-soluble product, which can be applied to a wider range of uses.

[Function] The baked egg-like flavor obtained by the present invention is water-soluble or water-miscible, and can be used, for example, in frozen desserts such as ice cream, sherbet, and frozen desserts, and confectionery such as pudding, kutsky, castella, jelly, and snacks. It is also suitable for imparting or enhancing a pleasant baked egg-like aroma to a wide range of beverages, pharmaceutical hygiene products, etc.

Examples of the amount of the baked egg-like flavor of the present invention added to various foods and drinks include about 0.01 to about 5%, preferably about 0.1 to about 2%, based on the weight of the food and drink. be able to.

Some embodiments of the present invention will be explained in more detail with reference to Examples below.

Example 1 25 g of whole egg liquid, 1 g of dihydroxyacetone and 95
% ethanol was added thereto, and the mixture was heated at 70° C. for 3 hours while stirring.

After heating, the mixture was cooled, solid-liquid separated and clarified by a conventional method to obtain 160 g of a liquid.

This liquid exhibited a good baked egg-like flavor.

Example 2 Whole egg liquid was adjusted to pH 6 with lactic acid, and 0.5% Tacinase N-11-100 (protease; Kyowa Hakko) was added to the whole egg liquid and stirred at 50°C for 5 hours. , carried out enzymatic degradation. After completion of the decomposition, the enzyme was deactivated to obtain an enzyme-treated product.

This enzyme-treated product was spray-dried to obtain protease-treated egg powder. To 10 g of the protease-treated powder obtained above, 10 g of egg yolk powder, 1 g of 25% pyruvaldehyde aqueous solution, 120 g of 95% ethanol, and water.
80 g was added and heated at 80° C. for 2 hours while stirring. After heating, the mixture was cooled, solid-liquid separated and clarified by conventional methods to obtain 180 g of liquid.

This liquid exhibited a good fried egg-like flavor.

Example 3 5 g of the protease-treated powder shown in Example 2, 2 g of dihydroxyacetone, 480 g of 95% ethanol, and 120 g of water were added to 20 g of whole egg powder, and the mixture was heated to 80 g with stirring.
Heat treatment was performed at ℃ for 3 hours.

After heating, the mixture was cooled, solid-liquid separated and clarified by a conventional method to obtain 550 g of a liquid.

This liquid exhibited a fried egg-like flavor with a pleasant burnt odor.

Claims (1)

[Claims] 1. At least one egg material selected from the group consisting of whole eggs, egg whites, and egg yolk materials and/or their protease-treated products and dihydroxyacetone and/or pyruvaldehyde at an ethanol concentration.
A method for producing a baked egg-like flavor characterized by heat treatment in the presence of 40wt% or more of ethanol.