Method for improving the flavor of egg-containing foods

Abstract

To provide a composition for improving the flavor of egg-containing food, such as food containing enzyme-treated eggs.SOLUTION: A composition for improving the flavor of egg-containing food contains γ-glutamyl peptide. The composition further may contain methional. The γ-glutamyl peptide may be γ-Glu-Val-Gly.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a technique for improving the flavor of egg-containing foods. [Background technology]

[0002] When chilled foods containing eggs, such as carbonara sauce, are reheated at the time of consumption, the proteins are heat-coagulated, and the texture deteriorates. In order to prevent such deterioration of the texture, it is known to treat eggs with enzymes such as proteases (Patent Documents 1 and 2). However, such enzyme treatment produces a bitter taste. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 3254026 [Patent Document 2] Patent No. 4312003 Summary of the Invention [Problem to be solved by the invention]

[0004] An objective of the present invention is to provide a technique for improving the flavor of egg-containing foods. [Means for solving the problem]

[0005] The present inventors have discovered that the flavor of egg-containing foods can be improved by adding γ-glutamyl peptide and, if necessary, methional, and have thus completed the present invention.

[0006] That is, the present invention can be exemplified as follows. [1] A composition for improving the flavor of egg-containing foods, comprising: A composition comprising the following component (A): (A) γ-glutamyl peptide. [2] 1. A composition for use in the manufacture of an egg-containing food product, comprising: A composition comprising the following component (A): (A) γ-glutamyl peptide. [3] The composition, wherein the produced egg-containing food product is an egg-containing food product having an improved flavor. [4] The composition, wherein the improved flavor is an enhancement of egg flavor and / or a reduction in bitterness. [5] The composition further comprises the following component (B): (B) Methional. [6] The composition, wherein the component (A) is γ-Glu-Val-Gly. [7] The composition, wherein the egg-containing food is an egg-containing sauce, a food using an egg-containing sauce, an egg-bound food, an omelette, a scrambled egg-containing food, chawanmushi, omurice, an egg sandwich, or a pudding. [8] The egg-containing food is carbonara sauce, food using carbonara sauce, oyakodon, katsudon, Tianjinhan, rolled omelet, omelette, chive and egg, fried rice, chawanmushi, or omelette. The composition. [9] The composition, wherein the egg-containing food product contains protease-treated eggs.

[10] 1. A method for improving the flavor of an egg-containing food product, comprising: A method comprising the steps of: adding the following component (A) to an egg-containing food ingredient: (A) γ-glutamyl peptide.

[11] 1. A method for producing an egg-containing food product, comprising the steps of: A method comprising the steps of: adding the following component (A) to an egg-containing food ingredient: (A) γ-glutamyl peptide.

[12] The method, wherein the produced egg-containing food product is an egg-containing food product with improved flavor.

[13] The method as described above, wherein the flavor improvement is enhancement of egg flavor and / or reduction of bitterness.

[14] The method further comprises the step of adding the following component (B) to the raw material of the egg-containing food: (B) Methional.

[15] The method, wherein the component (A) is γ-Glu-Val-Gly.

[16] The method as described above, wherein the egg-containing food is an egg-containing sauce, a food using an egg-containing sauce, an egg-bound food, an omelette, a scrambled egg-containing food, chawanmushi, omurice, an egg sandwich, or a pudding.

[17] The method as described above, wherein the egg-containing food is carbonara sauce, a food using carbonara sauce, oyakodon, katsudon, Tianjinhan, rolled omelet, omelette, chive and egg dish, fried rice, chawanmushi, or omelette rice.

[18] The method, wherein the egg-containing food product contains protease-treated eggs. Effect of the Invention

[0007] According to the present invention, the flavor of egg-containing foods can be improved. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0008] <1> Active ingredient In the present invention, the following component (A) is used as an active ingredient: (A) γ-glutamyl peptide.

[0009] In the present invention, the following component (B) may further be used as an active ingredient: (B) Methional.

[0010] The above components (A) and (B) (however, component (B) is included only when it is utilized) are collectively referred to as the "active ingredients."

[0011] By using the active ingredient, it is possible to improve the flavor of egg-containing foods, i.e., an effect of improving the flavor of egg-containing foods can be obtained. This effect is also called the "flavor improving effect." Improvement of the flavor of egg-containing foods is also simply called "flavor improvement." In other words, by using the active ingredient, it is possible to improve the flavor of egg-containing foods compared to when the active ingredient is not used. For example, by using component (A), the flavor of egg-containing foods can be improved compared to when component (A) is not used. The flavor of the egg-containing food may be improved as compared to when the component (A) is used alone. Also, for example, by using components (A) and (B) in combination, the flavor of the egg-containing food may be improved as compared to when the component (A) is used alone. Thus, the active ingredient may be used to improve the flavor of egg-containing foods.

[0012] Furthermore, by utilizing the active ingredient, egg-containing foods with improved flavor can be produced, and therefore the active ingredient may be utilized in the production of egg-containing foods (specifically, in the production of egg-containing foods with improved flavor).

[0013] The improvement of flavor includes enhancement of egg flavor and reduction of bitterness. Reduction of bitterness is also called "bitterness suppression." Bitterness includes bitterness caused by enzyme treatment of eggs. Measurement and comparison of flavor (e.g., measurement and comparison of egg flavor and bitterness) can be performed, for example, by sensory evaluation by a specialist panel.

[0014] The active ingredient may be utilized to improve the flavor or prepare egg-containing food products in the manner described in the methods of the present invention below.

[0015] The type of γ-glutamyl peptide is not particularly limited. Examples of γ-glutamyl peptides include γ-glutamyl tripeptide represented by the general formula: γ-Glu-X-Gly (X represents an amino acid or an amino acid derivative) and γ-glutamyl dipeptide represented by the general formula: γ-Glu-Y (Y represents an amino acid or an amino acid derivative). In the above general formula, "γ-" means that X or Y is bound via the carboxyl group at the γ position of glutamic acid. As the γ-glutamyl peptide, one type of γ-glutamyl peptide may be used, or two or more types of γ-glutamyl peptides may be used in combination.

[0016] Specific examples of amino acids include neutral amino acids such as Gly, Ala, Val, Leu, Ile, Ser, Thr, Cys, Met, Asn, Gln, Pro, and Hyp, acidic amino acids such as Asp and Glu, basic amino acids such as Lys, Arg, and His, aromatic amino acids such as Phe, Tyr, and Trp, and other amino acids such as Orn, Sar, Cit, Nva, Nle, Abu, Tau, Hyp, t-Leu, Cle, Aib, Pen, and Hse.

[0017] In the present invention, the abbreviations for amino acid residues refer to the following amino acids. (1) Gly: Glycine (2) Ala: Alanine (3) Val: Valin (4) Leu: Leucine (5) Ile: Isoleucine (6) Met: Methionine (7) Phe: Phenylalanine (8) Tyr: Tyrosine (9) Trp: Tryptophan (10) His: Histidine (11) Lys: Lysine (12) Arg: Arginine (13) Ser: Serine (14) Thr: Threonine (15) Asp: Aspartic acid (16) Glu: Glutamic acid (17) Asn: Asparagine (18) Gln: Glutamine (19) Cys: Cysteine (20) Pro: Proline (21) Ornithine (22) Sar: Sarcosine (23) Cit: Citrulline (24) Nva: Norvaline (25) Nle: Norleucine (26) Abu: α-aminobutyric acid (27) Tau: Taurine (28) Hyp: Hydroxyproline (29) t-Leu: tert-leucine (30) Cle: Cycloleucine (31) Aib: α-aminoisobutyric acid (also known as 2-methylalanine) (32) Pen: Penicillamine (33) Hse: homoserine

[0018] The amino acid derivative refers to various derivatives of the amino acids described above. Examples of the amino acid derivative include special amino acids, unnatural amino acids, amino alcohols, and amino acids in which one or more of the functional groups such as the terminal carbonyl group, the terminal amino group, and the thiol group of cysteine ​​are substituted with various substituents. Specific examples of the substituent include alkyl groups, acyl groups, hydroxyl groups, amino groups, alkylamino groups, nitro groups, sulfonyl groups, and various protective groups. Specific examples of the amino acid derivative include Arg(NO2): N-γ-nitroarginine, Cys(SNO): S-nitrocysteine, Cys(S-Me): S-methylcysteine, Cys(S-allyl): S-allylcysteine, Val-NH2: valinamide, Val-ol: valinol (also known as 2-amino-3-methyl-1-butanol), Met(O): methionine sulfoxide, and Cys(S-Me)(O): S-methylcysteine ​​sulfoxide.

[0019] Specific examples of γ-glutamyl peptides include γ-Glu-Val-Gly, γ-Glu-Cys-Gly, γ-Glu-Abu-Gly, γ-Glu-Nva-Gly, γ-Glu-Abu, and γ-Glu-Nva. Specific examples of γ-glutamyl peptides include γ-Glu-Val-Gly. The structural formula of γ-Glu-Val-Gly (CAS 38837-70-6; also called Gluvalicine) is shown in the following formula (I).

[0020] [ka]

[0021] In the present invention, all of the amino acids and amino acid derivatives constituting the γ-glutamyl peptide are in the L-form, unless otherwise specified.

[0022] In the present invention, any γ-glutamyl peptide may be in a free form, a salt, or a mixture thereof. In other words, the term "γ-glutamyl peptide" means a γ-glutamyl peptide in a free form, a salt thereof, or a mixture thereof, unless otherwise specified. In addition, these γ-glutamyl peptides (e.g., furan Unless otherwise specified, all of the above-mentioned compounds (such as glycerol, glycerol complex, glycerol complex, glycerol salt, etc.) may include non-hydrated and hydrated forms.

[0023] The salt is not particularly limited as long as it can be orally ingested. For example, examples of salts with acidic groups such as carboxyl groups include ammonium salts, salts with alkali metals such as sodium and potassium, salts with alkaline earth metals such as calcium and magnesium, aluminum salts, zinc salts, salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine, and dicyclohexylamine, and salts with basic amino acids such as arginine and lysine. Furthermore, specific examples of salts with basic groups such as amino groups include salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, and hydrobromic acid, salts with organic carboxylic acids such as acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hybenzic acid, pamoic acid, enanthic acid, decanoic acid, teoclic acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid, methylmalonic acid, and adipic acid, and salts with organic sulfonic acids such as methanesulfonic acid, benzenesulfonic acid, and p-toluenesulfonic acid. Note that one type of salt may be used, or two or more types of salts may be used in combination.

[0024] As the γ-glutamyl peptide, a commercially available product may be used, or one obtained by appropriate production may be used.

[0025] The method for producing a peptide is not particularly limited, and for example, a known method can be used. Known methods include, for example, (1) a method for chemically synthesizing a peptide and (2) a method for synthesizing a peptide by an enzymatic reaction. For the synthesis of a relatively short peptide having 2 to 3 amino acid residues, it is particularly convenient to use a chemical synthesis method.

[0026] When chemically synthesizing peptides, peptides can be synthesized or semi-synthesized using a peptide synthesizer. Methods for chemically synthesizing peptides include, for example, solid-phase peptide synthesis. The synthesized peptides can be purified by conventional means, for example, ion exchange chromatography, reversed-phase high performance liquid chromatography, and affinity chromatography. Such solid-phase peptide synthesis and the subsequent peptide purification are well known in the art.

[0027] When a peptide is synthesized by an enzymatic reaction, for example, the method described in WO2004 / 011653 can be used. A dipeptide or tripeptide can be synthesized by reacting, for example, an amino acid or dipeptide in which the carboxyl group has been esterified or amidated with an amino acid in which the amino group is free (for example, an amino acid in which the carboxyl group has been protected) in the presence of a peptide-synthesizing enzyme. The synthesized dipeptide or tripeptide can be appropriately purified. Examples of the peptide-synthesizing enzyme include a culture of a microorganism capable of producing a peptide, a culture supernatant separated from the culture, cells separated from the culture, a treated cell product of the microorganism, and a peptide-synthesizing enzyme separated therefrom. The peptide-synthesizing enzyme can be appropriately purified as necessary.

[0028] Furthermore, the γ-glutamyl peptide can be produced, for example, by culturing a microorganism capable of producing the γ-glutamyl peptide and recovering the γ-glutamyl peptide from the culture medium or the cells. A yeast containing γ-glutamyl peptide at a high concentration can be obtained. Furthermore, γ-glutamyl peptide can be produced, for example, by recovering the γ-glutamyl peptide from agricultural, marine or livestock products containing the γ-glutamyl peptide.

[0029] The γ-glutamyl peptide may or may not be purified. As the γ-glutamyl peptide, a material containing a high content of the peptide may be used. "Containing a high content of γ-glutamyl peptide" means that the content of γ-glutamyl peptide is 100 ppm (w / w) or more. In other words, "blending (adding) γ-glutamyl peptide" is not limited to blending (adding) the peptide itself, but also includes blending (adding) a material containing a high content of the peptide. Specific examples of materials containing a high content of γ-glutamyl peptide include fermentation products such as culture fluid, bacterial cells, and culture supernatant obtained by culturing a microorganism capable of producing the peptide, agricultural and livestock products containing the peptide, and processed products thereof. Examples of processed products include those obtained by subjecting the above-mentioned fermentation products to treatments such as concentration, dilution, drying, fractionation, extraction, and purification. Examples of such processed products include yeast containing γ-glutamyl peptide and yeast extract containing γ-glutamyl peptide (JP Patent Publication No. 2012-213376). γ-glutamyl peptide The γ-glutamyl peptide may be purified to a desired degree. The content of γ-glutamyl peptide in the material containing γ-glutamyl peptide may be, for example, 0.1% (v / w) or more, 0.5% (v / w) or more, 1% (v / w) or more, 3% (v / w) or more, 5% (v / w) or more, 10% (v / w) or more, 30% (v / w) or more, 50% (w / w) or more, 70% (w / w) or more, 90% (w / w) or more, or 95% (w / w) or more.

[0030] Methional may be a commercially available product or may be prepared by appropriate manufacturing.

[0031] The method for producing methional is not particularly limited, and for example, known methods can be used. Methional can be produced, for example, by chemical synthesis, enzyme reaction, extraction, fermentation, or a combination thereof.

[0032] Methional may or may not be a refined product. That is, a material with a high methional content may be used as the methional. "High methional content" means that the methional content is 100 ppb (w / w) or more. That is, "blending (adding) methional" is not limited to blending (adding) methional itself, but also includes blending (adding) a material with a high methional content. Methional may be refined to a desired degree. The methional content in a methional-containing material may be, for example, 1 ppm (w / w) or more, 10 ppm (w / w) or more, 100 ppm (w / w) or more, 0.1% (v / w) or more, 0.5% (v / w) or more, 1% (v / w) or more, 3% (v / w) or more, 5% (v / w) or more, 10% (v / w) or more, 30% (v / w) or more, 50% (w / w) or more, 70% (w / w) or more, 90% (w / w) or more, or 95% (w / w) or more.

[0033] In addition, the amount of an active ingredient (e.g., the content (concentration) or the amount used) is calculated based on the amount of the active ingredient itself in the material when a material containing the active ingredient is used. In addition, in the case where the active ingredient forms a salt or a hydrate, the amount of an active ingredient (e.g., the content (concentration) or the amount used) is calculated based on the value obtained by converting the mass of the salt or hydrate into the mass of an equimolar free form.

[0034] <2> Compositions of the Invention The composition of the present invention is a composition that contains an active ingredient.

[0035] That is, the composition of the present invention is a composition containing the following component (A): (A) γ-glutamyl peptide.

[0036] The composition of the present invention may further comprise the following component (B): (B) Methional.

[0037] By using the composition of the present invention, the flavor of egg-containing foods can be improved, i.e., a flavor improving effect can be obtained. Thus, the composition of the present invention may be used to improve the flavor of egg-containing foods. That is, the composition of the present invention may be, for example, a composition for improving the flavor of egg-containing foods.

[0038] Furthermore, by utilizing the composition of the present invention, egg-containing foods with improved flavor can be produced. Thus, the composition of the present invention may be utilized in the production of egg-containing foods (specifically, the production of egg-containing foods with improved flavor). That is, the composition of the present invention may be, for example, a composition for use in the production of egg-containing foods (specifically, the production of egg-containing foods with improved flavor).

[0039] The compositions of the present invention may be used to improve the flavor or prepare egg-containing foods in the manner described in the methods of the present invention below.

[0040] The composition of the present invention may consist of an active ingredient, or may contain ingredients other than the active ingredient.

[0041] The ingredients other than the active ingredient are not particularly limited as long as they do not impair the flavor improving effect. The ingredients other than the active ingredient can be appropriately selected depending on various conditions such as the type of egg-containing food. The ingredients other than the active ingredient include ingredients that are blended in foods or medicines.

[0042] Specifically, the other ingredients may include ingredients effective for the production of egg-containing foods, such as the raw materials for egg-containing foods described below.

[0043] As the other component, one kind of component may be used, or two or more kinds of components may be used in combination.

[0044] The composition of the present invention can be produced, for example, by appropriately mixing the active ingredient and, optionally, other ingredients.

[0045] The composition of the present invention may be, for example, appropriately formulated. In the formulation, additives may be appropriately used. Examples of additives include excipients, binders, disintegrants, lubricants, stabilizers, flavorings, diluents, surfactants, and solvents. Additives can be appropriately selected according to various conditions such as the shape of the composition of the present invention.

[0046] The shape of the composition of the present invention is not particularly limited. The composition of the present invention may be in any shape, such as a powder, a flake, a tablet, a paste, or a liquid.

[0047] The content of the active ingredient in the composition of the present invention is more than 0% (w / w) and less than 100% (w / w). The total content of the active ingredient in the composition of the present invention may be, for example, 1% (w / w) or more, 2% (w / w) or more, 5% (w / w) or more, 10% (w / w) or more, or 20% (w / w) or more, or 100% (w / w) or less, 99.9% (w / w) or less, 50% (w / w) or less, 20% (w / w) or less, 10% (w / w) or less, 5% (w / w) or less, or any compatible combination thereof.

[0048] When components (A) and (B) are used as active ingredients, the ratio of the contents of components (A) and (B) in the composition of the present invention is not particularly limited as long as the flavor improving effect is obtained. The content of component (B) in the composition of the present invention is, for example, 0.0001% or more, 0.001% or more, 0.01% or more, in terms of weight ratio to the content of component (A) in the composition of the present invention. %, 0.1% or more, or 1% or more, or 10% or less, 1% or less, 0.1% or less, 0.01% or less, or 0.001% or less, or any non-consistent combination thereof.

[0049] Each component (i.e., active ingredient and optional other components) contained in the composition of the present invention may be mixed together and contained in the composition of the present invention, or may be contained separately or in any combination in the composition of the present invention.For example, the composition of the present invention may be provided as a set of active ingredients each packaged separately.In such a case, the components contained in the set can be used together as appropriate when used.

[0050] <3> Methods of the Invention The method of the present invention is a method which comprises the step of utilizing an active ingredient.

[0051] That is, the method of the present invention is a method comprising the step of utilizing the following component (A): (A) γ-glutamyl peptide.

[0052] The method of the present invention may further utilize component (B): (B) Methional.

[0053] The method of the present invention, specifically by utilizing the active ingredient, can improve the flavor of egg-containing foods, i.e., a flavor improving effect can be obtained. Thus, the method of the present invention may be carried out for improving the flavor of egg-containing foods. That is, the method of the present invention may be, for example, a method for improving the flavor of egg-containing foods. This method is also referred to as the "flavor improving method of the present invention."

[0054] Furthermore, the method of the present invention, specifically by utilizing the active ingredient, makes it possible to produce egg-containing foods with improved flavor. Thus, the method of the present invention may be carried out for producing egg-containing foods (specifically, producing egg-containing foods with improved flavor). That is, the method of the present invention may be, for example, a method for producing egg-containing foods (specifically, producing egg-containing foods with improved flavor). This method is also referred to as the "method of producing egg-containing foods of the present invention."

[0055] The active ingredient can be added to the raw materials of an egg-containing food during production of the egg-containing food to improve the flavor or to be used in the production of the egg-containing food. That is, the use of the active ingredient can be, for example, adding the active ingredient to the raw materials of the egg-containing food. That is, the method of the present invention can specifically be, for example, a method for improving the flavor of an egg-containing food, comprising adding the active ingredient to the raw materials of the egg-containing food. Furthermore, the method of the present invention can specifically be, for example, a method for producing an egg-containing food (specifically, producing an egg-containing food with improved flavor), comprising adding the active ingredient to the raw materials of the egg-containing food. "Addition" can also be referred to as "blending".

[0056] The active ingredient may be utilized in the method of the present invention, for example, in the form of a composition of the present invention. That is, "utilization of an active ingredient" also includes utilization of a composition of the present invention. For example, "addition of an active ingredient" also includes addition of a composition of the present invention.

[0057] The egg-containing food obtained by the method of the present invention is also referred to as the "egg-containing food of the present invention". Specifically, the egg-containing food of the present invention is an egg-containing food having an improved flavor. In other words, the egg-containing food of the present invention is an egg-containing food to which an active ingredient has been added.

[0058] The improvement of flavor or the production of egg-containing foods may be carried out in the same manner as the production of normal egg-containing foods, for example, except that an active ingredient is used. That is, the improvement of flavor or the production of egg-containing foods may be carried out using the same raw materials and under the same production conditions as normal egg-containing foods, for example, except that an active ingredient is used. Furthermore, the raw materials and production conditions of egg-containing foods may both be appropriately modified and used for the improvement of flavor or the production of egg-containing foods.

[0059] "Egg-containing food" means food containing eggs. The type of egg-containing food is not particularly limited as long as it is desired to improve the flavor. Examples of egg-containing foods include egg-containing foods that are heated and eaten. Egg-containing foods that are heated and eaten may be, for example, heated egg-containing foods provided in a refrigerated or frozen form and reheated when eaten. Specific examples of egg-containing foods include egg-containing sauces such as carbonara sauce and custard sauce and foods using the same, egg-bound foods such as oyakodon, katsudon, and tenshinhan, tamagoyaki such as rolled omelet and omelette, scrambled egg-containing foods such as chive and egg and fried rice, chawanmushi, omelette rice, egg sandwiches, and puddings. Examples of foods using carbonara sauce include carbonara (pasta). Examples of foods using custard sauce include cream puffs. For example, carbonara sauce, foods using carbonara sauce, egg-bound foods, tamagoyaki, scrambled egg-containing foods, chawanmushi, and omurice may all be egg-containing foods that are reheated when eaten. The egg-containing foods may in particular be foods that contain enzyme-treated eggs. In other words, the eggs contained in the egg-containing foods may in particular be enzyme-treated eggs. The enzyme treatment of eggs will be described later.

[0060] "Raw materials for egg-containing foods" refers to food materials for producing egg-containing foods. The raw materials for egg-containing foods are not particularly limited as long as they can produce egg-containing foods. Raw materials for egg-containing foods can be appropriately selected depending on various conditions such as the type of egg-containing food. Raw materials for egg-containing foods include raw materials that can be commonly used in the production of egg-containing foods, such as those exemplified above.

[0061] As a raw material for egg-containing foods, at least eggs are used. That is, the raw material for egg-containing foods includes eggs. Examples of eggs include bird eggs such as chicken eggs. As eggs, any fraction such as whole eggs, egg yolks, egg whites, or combinations thereof may be used. As eggs, at least a fraction containing egg yolk, for example, whole eggs or egg yolks, may be used. As eggs, any form such as liquid or powder may be used.

[0062] The raw material of the egg-containing food may consist of eggs, or may be a combination of eggs and other raw materials. Examples of the other raw materials include raw materials other than eggs that can be commonly used in the production of egg-containing foods, such as those exemplified above. Specific examples of the other raw materials include ingredients such as vegetables and meat; seasonings such as sugar, inorganic salts, organic acids, nucleic acids, and amino acids; dairy products such as cheese; oils and fats; and alcohol. Specific examples of the other raw materials include enzymes used in enzymatic treatment of eggs, such as proteases. The other raw materials may be one type of raw material, or two or more types of raw materials may be used in combination. For example, the other raw materials may be mixed with eggs in advance, or may be added to eggs during the production of the egg-containing food.

[0063] The amount of the other ingredients is not particularly limited as long as the desired egg-containing food can be produced. The amount of the other ingredients can be appropriately set depending on various conditions such as the type of ingredients of the egg-containing food and the type of egg-containing food.

[0064] The active ingredient may be added to the raw materials of the egg-containing food at any stage in the manufacturing process of the egg-containing food, so long as it has a flavor improving effect. The active ingredient may be added to the raw materials of the egg-containing food as is, or after being prepared into a desired form such as a suitable solution. "Addition of an active ingredient" may collectively refer to any operation in which an active ingredient is made to coexist with the raw materials of the egg-containing food. When two or more ingredients are used as active ingredients, the description of the addition of the active ingredients shall refer to each active ingredient unless otherwise specified. The method can be applied independently to each active ingredient. When two or more active ingredients are used, the active ingredients may be added to the egg-containing food raw materials all at the same time, or each may be added separately, or in any combination, to the egg-containing food raw materials. When two or more active ingredients are used, the order in which the active ingredients are added to the egg-containing food raw materials is not particularly limited.

[0065] The amount and ratio of the active ingredients to be added in the method of the present invention are not particularly limited as long as the flavor improving effect can be obtained. The amount and ratio of the active ingredients to be added in the method of the present invention can be appropriately set depending on various conditions such as the type of raw material of the egg-containing food and the type of egg-containing food.

[0066] The amount of component (A) (γ-glutamyl peptide) added may be, for example, 0.00005 parts by weight or more, 0.0001 parts by weight or more, 0.0002 parts by weight or more, 0.0003 parts by weight or more, 0.0004 parts by weight or more, 0.0005 parts by weight or more, 0.001 parts by weight or more, 0.002 parts by weight or more, or 0.005 parts by weight or more, or 0.1 parts by weight or less, 0.05 parts by weight or less, 0.02 parts by weight or less, 0.01 parts by weight or less, 0.005 parts by weight or less, 0.002 parts by weight or less, 0.001 parts by weight or less, or 0.0005 parts by weight or less, or any compatible combination thereof, per 100 parts by weight of eggs. The amount of component (A) added may be specifically, for example, 0.0003 to 0.1 parts by weight, 0.0004 to 0.05 parts by weight, or 0.0005 to 0.02 parts by weight relative to 100 parts by weight of egg.

[0067] Furthermore, component (A) (γ-glutamyl peptide) may be added to the raw material of the egg-containing food so that the ingested concentration of component (A) is within a desired range. The ingested concentration of component (A) may be, for example, 0.5 ppm (w / w) or more, 1 ppm (w / w) or more, 2 ppm (w / w) or more, 3 ppm (w / w) or more, 4 ppm (w / w) or more, 5 ppm (w / w) or more, 10 ppm (w / w) or more, or 20 ppm (w / w) or more, or 200 ppm (w / w) or less, 100 ppm (w / w) or less, 50 ppm (w / w) or less, or 20 ppm (w / w) or less, or a combination thereof. The ingested concentration of component (A) may specifically be, for example, 3 to 200 ppm (w / w), 4 to 100 ppm (w / w), or 5 to 50 ppm (w / w).

[0068] The amount of component (B) (methional) added is, for example, 0.001 x 10 per 100 parts by weight of eggs. -7 Weight part or more, 0.002×10 -7 Weight part or more, 0.005×10 -7 Weight part or more, 0.01×10 -7 Weight part or more, 0.02×10 -7 Weight part or more, 0.05×10-7 Weight part or more, 0.1×10 -7 Weight part or more, 0.2×10 -7 Weight part or more, 0.5×10 -7 Weight part or more, 1×10 -7 Weight part or more, 2×10 -7 Weight part or more, 5×10 -7 parts by weight or more, or 10 x 10 -7 It may be 1000×10 parts by weight or more. -7 Weight part or less, 500×10 -7 Weight part or less, 200×10 -7 Weight part or less, 100×10 -7 Weight part or less, 50×10 -7 Weight part or less, 20×10 -7 Weight part or less, 10×10 -7 Weight part or less, 5×10 -7 Weight part or less, 2×10 -7 Weight part or less, 1×10 -7 Weight part or less, 0.5×10 -7 Weight part or less, 0.2×10 -7 Parts by weight or less, or 0.1 x 10 -7 The amount of component (B) added may be, for example, 0.001×10 parts by weight or less per 100 parts by weight of eggs. -7 ~1000×10 -7 Part by weight, 0.01×10 -7 ~100×10 -7 Parts by weight, or 0.1 x 10 -7 ~10×10 -7 It may be in parts by weight.

[0069] Furthermore, component (B) (methional) may be added to the raw material of the egg-containing food so that the ingested concentration of component (A) is within a desired range. The ingested concentration of component (B) may be, for example, 0.001 ppb (w / w) or more, 0.002 ppb (w / w) or more, 0.005 ppb (w / w) or more, 0.01 ppb (w / w) or more, 0.02 ppb (w / w) or more, 0.05 ppb (w / w) or more, 0.1 ppb (w / w) or more, 0.2 ppb (w / w) or more, It may be 0.5 ppb (w / w) or more, 1 ppb (w / w) or more, 2 ppb (w / w) or more, 5 ppb (w / w) or more, or 10 ppb (w / w) or more, or 1000 ppb (w / w) or less, 500 ppb (w / w) or less, 200 ppb (w / w) or less, 100 ppb (w / w) or less, 50 ppb (w / w) or less, 20 ppb (w / w) or less, 10 ppb (w / w) or less, 5 ppb (w / w) or less, 2 ppb (w / w) or less, 1 ppb (w / w) or less, 0.5 ppb (w / w) or less, 0.2 ppb (w / w) or less, or 0.1 ppb (w / w) or less, or a combination thereof. The ingested concentration of component (B) may specifically be, for example, 0.001 to 1000 ppb (w / w), 0.01 to 100 ppb (w / w), or 0.1 to 10 ppb (w / w).

[0070] The description of the addition of an active ingredient can be applied mutatis mutandis to the addition of the composition of the present invention. For example, the composition of the present invention can be added so as to obtain the amount of the active ingredient exemplified above.

[0071] As described above, the eggs contained in the egg-containing food may be, in particular, enzyme-treated eggs. The eggs may be enzyme-treated in advance, or may be enzyme-treated during the production process of the egg-containing food. The method of the present invention may include a step of enzyme-treating the eggs. An example of the enzyme treatment is protease treatment. For example, the enzyme treatment such as protease treatment can reduce deterioration in texture when the egg-containing food is heated.

[0072] "Protease" may mean an enzyme that hydrolyzes the peptide bonds of proteins. The type of protease is not particularly limited as long as the desired effect, such as reducing the deterioration of the texture of egg-containing foods when heated, can be obtained. Proteases may be endopeptidases or exopeptidases. Proteases also include those called proteinases and peptidases. Proteases include: Specifically, serine proteases such as subtilisin, chymotrypsin, and trypsin; cytosine proteases such as papain, bromelain, caspase, and calpain; Examples of proteases include cysteine ​​proteases, acid proteases such as pepsin and cathepsin, and metalloproteases such as thermolysin. A single protease may be used, and two or more proteases may be used.

[0073] The origin of the protease is not particularly limited, and any of those derived from microorganisms, animals, plants, etc. may be used. In addition, a homologue or an artificially modified form of a known protease may be used as the protease. The protease may or may not contain components other than the protease. Examples of the protease include a culture of a microorganism that produces a protease, a culture supernatant separated from the culture, a bacterial cell separated from the culture, a processed product of the bacterial cell, an agricultural or livestock product containing a protease, a processed product of the agricultural or livestock product, and a protease separated therefrom. The protease may be purified to a desired degree.

[0074] The protease to be used may be a commercially available product, or may be one obtained by appropriate production. Examples of the commercially available protease include commercially available enzyme preparations and commercially available koji starter.

[0075] The conditions of the enzyme treatment are not particularly limited as long as the desired effect, such as reduction in deterioration of the texture of egg-containing foods when heated, can be obtained. The enzyme treatment conditions described in Patent No. 4312003, etc., are adopted as is or with appropriate modifications. It is possible.

[0076] The enzyme treatment may be carried out in conjunction with the production process of the egg-containing food. Alternatively, a part of the enzyme treatment may be carried out in conjunction with the production process of the egg-containing food, and the rest of the enzyme treatment may be carried out separately from the production process of the egg-containing food. EXAMPLES

[0077] The present invention will now be described in more detail with reference to the following non-limiting examples.

[0078] The protease was diluted 200 times with water to obtain a protease solution. 20 parts by weight of the protease solution was mixed with 80 parts by weight of frozen whole eggs, and the mixture was subjected to an enzyme reaction at 63°C for 30 minutes, followed by an enzyme inactivation treatment at 90°C for 20 minutes to obtain enzyme-treated eggs. After cooling, γ-Glu-Val-Gly and / or methional were added to the enzyme-treated eggs in the proportions shown in Table 1, and the flavor was evaluated by a sensory evaluation by a specialist panel.

[0079] The results are shown in Table 1. In the table, the "rating" indicates the order of increasing flavor improvement effect: ×<△<○<◎ (i.e., × is the lowest and ◎ is the highest). The flavor of the enzyme-treated eggs was improved by adding γ-Glu-Val-Gly and / or methional. In particular, γ-Glu-Val-Gly was effective in reducing bitterness. Furthermore, a particularly high flavor improvement effect was obtained when γ-Glu-Val-Gly and methional were added.

[0080] [Table 1]

Claims

1. A composition for improving the flavor of egg-containing foods, comprising: Contains the following component (A) and component (B): (A) γ-Glu-Val-Gly (B) Methional The egg-containing food product contains enzyme-treated eggs, the enzyme treatment is a protease treatment, The consumption concentration of the component (A) is 3 ppm (w / w) or more, A composition, wherein the ingested concentration of the component (B) is 0.1 ppb (w / w) or more.

2. 1. A composition for use in the manufacture of an egg-containing food product, comprising: Contains the following component (A) and component (B): (A) γ-Glu-Val-Gly (B) Methional The egg-containing food product contains enzyme-treated eggs, the enzyme treatment is a protease treatment, The consumption concentration of the component (A) is 3 ppm (w / w) or more, A composition, wherein the ingested concentration of the component (B) is 0.1 ppb (w / w) or more.

3. 3. The composition of claim 2, wherein the egg-containing food product produced is an egg-containing food product with improved flavor.

4. The composition according to claim 1 or 3, wherein the flavor improvement is an enhancement of egg flavor and / or a reduction in bitterness.

5. The composition according to any one of claims 1 to 4, wherein the egg-containing food is an egg-containing sauce, a food using an egg-containing sauce, an egg-bound food, an omelette, a scrambled egg-containing food, chawanmushi, omurice, an egg sandwich, or a pudding.

6. The egg-containing food is carbonara sauce, food using carbonara sauce, oyakodon, katsudon, Tianjinhan, rolled omelet, omelette, chive and egg, fried rice, chawanmushi, or omelette. The composition according to any one of claims 1 to 5,

7. 1. A method for improving the flavor of an egg-containing food product, comprising: The method includes the step of adding the following components (A) and (B) to an egg-containing food ingredient: (A) γ-Glu-Val-Gly (B) Methional The amount of the component (A) added is 0.0003 parts by weight or more relative to 100 parts by weight of the egg, The amount of the component (B) added is 0.1×10 −7 parts by weight or more relative to 100 parts by weight of the egg, The egg-containing food product contains enzyme-treated eggs, The method, wherein the enzyme treatment is a protease treatment.

8. 1. A method for producing an egg-containing food product, comprising the steps of: The method includes the step of adding the following components (A) and (B) to an egg-containing food ingredient: (A) γ-Glu-Val-Gly (B) Methional The amount of the component (A) added is 0.0003 parts by weight or more relative to 100 parts by weight of the egg, The amount of the component (B) added is 0.1×10 −7 parts by weight or more relative to 100 parts by weight of the egg, The egg-containing food product contains enzyme-treated eggs, The method, wherein the enzyme treatment is a protease treatment.

9. 10. The method of claim 8, wherein the produced egg-containing food product is an egg-containing food product with improved flavor.

10. The method according to claim 7 or 9, wherein the flavor improvement is an enhancement of egg flavor and / or a reduction in bitterness.

11. The method according to any one of claims 7 to 10, wherein the egg-containing food is an egg-containing sauce, a food using an egg-containing sauce, an egg-bound food, an omelette, a scrambled egg-containing food, a chawanmushi, an omelet rice, an egg sandwich, or a pudding.

12. The method according to any one of claims 7 to 11, wherein the egg-containing food is carbonara sauce, a food using carbonara sauce, oyakodon, katsudon, Tianjinhan, rolled omelet, omelette, chive and egg dish, fried rice, chawanmushi, or omurice.

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