Method for suppressing raw egg odor derived from egg yolk oil and cooking oil composition

Abstract

To provide a method for suppressing a discomfort fishy smell derived from an egg yolk oil, and an oil and fat composition for cooking capable of adding an egg flavor.SOLUTION: A method for suppressing a discomfort fishy smell derived from egg yolk oil includes adding at least one additive selected from the group consisting of the following (1) and (2) to the oil and fat composition for cooking containing an edible oil and an egg yolk oil: (1) an emulsifier containing behenic acid as a constituent fatty acid and (2) a long-chain highly unsaturated fatty acid of n-6 base. There is also disclosed the oil and fat composition for cooking.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for suppressing raw egg odor derived from egg yolk oil when imparting egg flavor with a cooking fat and oil composition containing egg yolk oil. [Background technology]

[0002] Eggs are used in a wide variety of processed food applications because their flavor and taste are very important in cooking. Eggs are an essential ingredient in common dishes such as fried rice and other stir-fries, as well as oyakodon (chicken and egg rice bowls).

[0003] However, since the egg flavor is easily lost in foods in which eggs are heated, attempts have been made to impart an egg flavor by using egg yolk oil instead of eggs themselves.

[0004] Patent Document 1 describes that a good egg flavor can be imparted to baked dishes, stir-fried dishes, simmered dishes, and dishes with salad by using an oil and fat composition containing egg yolk oil.

[0005] Egg yolk oil is nutritious and its egg flavor imparts a delicious taste to foods. However, when egg yolk oil is used without heating, the unpleasant fishy smell of raw eggs that comes from the egg yolk oil tends to be disliked, making it less versatile. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Patent No. 4088013 Summary of the Invention [Problem to be solved by the invention]

[0007] Patent Document 1 describes the suppression of separation and sedimentation of egg yolk oil in an oil and fat composition by blending hardened oil, but does not disclose or suggest the problem of the present invention that the undesirable raw egg odor occurs when egg yolk oil is added to food at the time of eating.

[0008] Therefore, an object of the present invention is to provide a method for suppressing the unpleasant fishy odor of raw eggs derived from egg yolk oil in a cooking fat and oil composition containing egg yolk oil. [Means for solving the problem]

[0009] First, in this specification, "raw egg odor" refers to the "unpleasant fishy odor" of the flavor of raw eggs.

[0010] In order to solve the above problems, the present invention provides the following inventions [1] to

[11] . [1] A method for suppressing the raw egg odor derived from egg yolk oil, comprising adding one or more additives selected from the group consisting of (1) and (2) below to a cooking fat or oil composition containing edible fats and oils and egg yolk oil. (1) Emulsifiers containing behenic acid as a constituent fatty acid (2) n-6 long-chain polyunsaturated fatty acids [2] The method according to the present invention, characterized in that the content of the additive is from 0.01% by mass to 10% by mass. [3] The method, characterized in that the content of the egg yolk oil is 0.1% by mass or more and 10% by mass or less. [4] The above method, wherein the emulsifier of the additive (1) contains 30% by mass or more and 70% by mass or less of behenic acid. [5] The above-mentioned method, wherein the emulsifier of the additive (1) is a polyglycerol fatty acid ester. [6] The above-mentioned method, wherein the n-6 long-chain highly unsaturated fatty acid of the additive (2) is arachidonic acid. [7] The method according to the above, wherein the edible oil or fat is one or more selected from the group consisting of corn oil, soybean oil and rapeseed oil. [8] A cooking fat composition comprising an edible fat and an egg yolk oil, the cooking fat composition comprising one or more additives selected from the group consisting of (1) and (2) below: (1) Emulsifiers containing behenic acid as a constituent fatty acid (2) n-6 long-chain polyunsaturated fatty acids [9] The composition, characterized in that the additive is contained in an amount of 0.01 mass % or more and 10 mass % or less.

[10] The composition, characterized in that it contains the egg yolk oil in an amount of 0.1% by mass or more and 10% by mass or less.

[11] The composition, wherein the emulsifier of the additive (1) contains 30% by mass or more and 70% by mass or less of behenic acid.

[12] The composition, wherein the emulsifier of the additive (1) is a polyglycerol fatty acid ester.

[13] The composition, characterized in that the n-6 long-chain highly unsaturated fatty acid of the additive (2) is arachidonic acid.

[14] The composition, wherein the edible oil or fat is one or more selected from the group consisting of corn oil, soybean oil and rapeseed oil. Effect of the Invention

[0011] According to the suppression method of the present invention, it is possible to effectively suppress the unpleasant fishy odor of raw eggs that originates from egg yolk oil.

[0012] Furthermore, the cooking fat and oil composition of the present invention does not give off the unpleasant fishy smell of raw eggs even when used without heating, and can impart a good egg flavor to foods. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] The method for suppressing raw egg odor derived from egg yolk oil of the present invention (hereinafter, simply referred to as the "method for suppressing raw egg odor") and the cooking fat and oil composition of the present invention will be described in detail below. Note that the embodiment described below is one aspect of the invention and does not limit the invention.

[0014] [1. How to suppress raw egg odor] The method for suppressing raw egg odor of the present invention is characterized in that one or more additives selected from the group consisting of (1) and (2) below are added to a cooking fat composition containing edible fats and oils and egg yolk oil: (1) Emulsifiers containing behenic acid as a constituent fatty acid (2) n-6 long-chain polyunsaturated fatty acids

[0015] [2. Edible oils and fats] The edible oils and fats are not particularly limited as long as they are used in food, and examples thereof include vegetable oils and fats such as corn oil, rapeseed oil, soybean oil, palm olein, sesame oil, rice bran oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, walnut oil, pumpkin seed oil, camellia oil, tea seed oil, olive oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, coconut oil, and cacao butter; animal oils and fats such as beef tallow, lard, chicken fat, milk fat, and fish oil; and synthetic oils and fats such as medium-chain fatty acid triglycerides. In addition, processed oils and fats obtained by subjecting these oils and fats to one or more treatments selected from hardening, fractionation, and transesterification can be used. These edible oils and fats may be used alone or in a mixture of two or more. Preferred are corn oil, rapeseed oil, soybean oil, sesame oil and sunflower oil, more preferred are corn oil, rapeseed oil and soybean oil, and even more preferred is corn oil.

[0016] [3.Egg yolk oil] Egg yolk oil is obtained by extracting egg yolk with an organic solvent, removing water-soluble components such as proteins, and is composed of lipids in the egg yolk, and has an egg flavor. Various methods are known for extracting egg yolk oil, but for edible purposes, the solvent extraction method using ethanol is commonly used.

[0017] The content of egg yolk oil in the cooking fat and oil composition is preferably 0.1% by mass to 10% by mass, more preferably 0.1% by mass to 8% by mass, and even more preferably 0.1% by mass to 5% by mass. By setting the content of egg yolk oil within the above range, it is possible to impart a good egg flavor to the food.

[0018] [4. Additives (1)] Additive (1) is an emulsifier containing behenic acid as a constituent fatty acid. The content of behenic acid in the constituent fatty acid is preferably 30% by mass to 70% by mass, more preferably 35% by mass to 65% by mass, and even more preferably 40% by mass to 60% by mass.

[0019] The emulsifier of additive (1) is not particularly limited, but for example, it is preferable to use one or more types selected from the group consisting of polyglycerol fatty acid esters, monoglycerol fatty acid esters, polyglycerol organic acid fatty acid esters, sucrose fatty acid esters, and sorbitan fatty acid esters, it is more preferable to use one or more types selected from the group consisting of polyglycerol fatty acid esters, monoglycerol fatty acid esters, and polyglycerol organic acid fatty acid esters, it is even more preferable to use one or more types selected from the group consisting of polyglycerol fatty acid esters and monoglycerol fatty acid esters, and it is particularly preferable to use polyglycerol fatty acid esters.

[0020] The HLB value of the emulsifier (1) is preferably 1 or more and 7 or less, more preferably 2 or more and 6 or less, and even more preferably 2 or more and 4 or less.

[0021] [5. Additives (2)] The additive (2) is an n-6 long-chain highly unsaturated fatty acid. An n-6 long-chain highly unsaturated fatty acid is a fatty acid having 18 or more carbon atoms and an initial double bond at the sixth carbon from the terminal methyl group, and among these, a long-chain highly unsaturated fatty acid having 20 to 24 carbon atoms and 4 to 6 double bonds is particularly preferred. Examples of n-6 long-chain highly unsaturated fatty acids include arachidonic acid and docosatetraenoic acid, and it is preferred to use arachidonic acid.

[0022] The raw material of n-6 long-chain highly unsaturated fatty acid is not particularly limited, but may be, for example, various animals and plants, microorganisms, and algae. More specifically, edible oils and fats derived from microorganisms that contain arachidonic acid in the form of triglycerides, as described in JP-A-10-070992 and JP-A-10-191886, may be used.

[0023] In addition, the n-6 long-chain highly unsaturated fatty acid is preferably one or more of the fatty acid, triglyceride containing the fatty acid as a constituent fatty acid, and diglycerin that have been subjected to oxidation treatment. The method of oxidation treatment is not particularly limited, but for example, heat treatment can be mentioned. As a more specific method of oxidation treatment, a method of heating at a temperature of 40°C to 200°C for 0.1 to 240 hours can be adopted. The heating temperature is preferably 80°C to 180°C. The heating time is preferably 0.5 to 72 hours. In addition, in the oxidation treatment, heating may be performed while blowing in one or more gases selected from the group consisting of air, oxygen, and nitrogen.

[0024] According to the raw egg odor suppression method of the present invention, the content of the additives described above in the cooking fat and oil composition containing edible fat and oil and egg yolk oil is preferably 0.01% by mass to 10% by mass, more preferably 0.02% by mass to 8% by mass, and even more preferably 0.02% by mass to 5% by mass. By setting the content of the additives within the above range, it is possible to suppress the unpleasant raw egg odor derived from the egg yolk oil in the cooking fat and oil composition.

[0025] [6. Oil and fat composition for cooking] The cooking fat and oil composition of the present invention is characterized in that it contains edible fat and oil and egg yolk oil, and contains one or more additives selected from the group consisting of (1) and (2) described above. (1) Emulsifiers containing behenic acid as a constituent fatty acid (2) n-6 long-chain polyunsaturated fatty acids

[0026] The explanations of the edible fats and oils, egg yolk oil and additives in the cooking fat and oil composition of the present invention are omitted because they are the same as those in [2. Edible fats and oils], [3. Egg yolk oil], [4. Additive (1)] and [5. Additive (2)].

[0027] The cooking fat and oil composition of the present invention preferably contains 0.01% by mass or more and 10% by mass or less of the above-mentioned additives, more preferably 0.02% by mass or more and 8% by mass or less, and even more preferably 0.02% by mass or more and 5% by mass or less. By setting the content of the additive within the above range, a cooking fat and oil composition can be obtained in which the unpleasant fishy smell of raw eggs derived from egg yolk oil is suppressed. According to such a cooking fat and oil composition of the present invention, it is possible to impart a good egg flavor to foods even when used without heating.

[0028] The content of egg yolk oil in the cooking fat and oil composition of the present invention is preferably 0.1% by mass to 10% by mass, more preferably 0.1% by mass to 8% by mass, and even more preferably 0.1% by mass to 5% by mass. By setting the content of egg yolk oil within the above range, it is possible to impart a good egg flavor to foods.

[0029] The cooking fat and oil composition of the present invention may contain substances that are usually contained in edible fat and oil compositions, in addition to the edible fat and oil, egg yolk oil, and additives (1) and (2) described above. Specific examples of such substances include emulsifiers other than additive (1), flavorings, antioxidants, silicones, etc.

[0030] According to the cooking fat and oil composition of the present invention, the unpleasant fishy smell of raw eggs derived from egg yolk oil is suppressed, and therefore, even when the cooking fat and oil composition is used without heating, it is possible to impart a good egg flavor to foods.

[0031] Examples of the present invention will be described below. EXAMPLES

[0032] The edible oil and fat, egg yolk oil and additives used in this example will be described below. 1. Edible oils and fats Corn oil: J Corn Oil, manufactured by J-Oil Mills Co., Ltd. Soybean oil: J-Soybean White Oil, manufactured by J-Oil Mills Co., Ltd. Rapeseed oil: J Canola Oil, manufactured by J-Oil Mills Co., Ltd. 2.Egg yolk oil Egg yolk oil: Yolk Oil, manufactured by Taiyo Kagaku Co., Ltd. 3. Additives Emulsifier (1): Polyglycerol fatty acid ester, TAISET AD, manufactured by Taiyo Kagaku Co., Ltd., behenic acid content 43% by mass, HLB3 Emulsifier (2): Polyglycerol fatty acid ester, DO-100V, manufactured by Riken Vitamin Co., Ltd., behenic acid content 0% by mass, HLB 7.4 Emulsifier (3): Polyglycerol fatty acid ester, A-143E, manufactured by Taiyo Kagaku Co., Ltd., behenic acid content 0% by mass, HLB8 Emulsifier (4): Polyglycerol fatty acid ester, CV-1L, manufactured by Sakamoto Pharmaceutical Co., Ltd., behenic acid content 57.7% by mass, HLB 2.7 n-6 long-chain polyunsaturated fatty acid: Arachidonic acid: AA-4W, manufactured by J-Oil Mills Co., Ltd.

[0033] The analysis results of the fatty acid composition of emulsifiers (1) to (4) are shown in Table 1. The analysis of the fatty acid composition was performed in accordance with the Standard Method for Analysis of Fats, Oils and Oils (2.4.2.3-2013 Fatty Acid Composition (Capillary Gas Chromatography)) established by the Japan Oil Chemists' Society. In Table 1, blanks indicate that the target fatty acid was not detected.

[0034] [Table 1]

[0035] The evaluation of the Comparative Examples and Examples was carried out by sensory evaluation by three expert panelists who were aware of the following evaluation criteria. The evaluation results were decided by consensus of the expert panelists, and the lower the score, the higher the effect of suppressing the raw egg odor. The evaluation criteria are as follows: <Evaluation index for "raw egg odor"> 0 points: No raw egg smell 1 point: Slight raw egg smell, but can be eaten without discomfort 2 points: Slight raw egg smell, but can be eaten without discomfort 3 points: Smells like raw eggs and is unpleasant to eat 4 points: The smell of raw eggs is rather strong and unpleasant when eating. 5 points: The smell of raw eggs is strong and unpleasant when eating.

[0036] <Example 1> In Example 1, a cooking fat and oil composition was prepared according to the composition shown in Table 2, added to scrambled eggs, and eaten, and a sensory evaluation was performed for "raw egg odor." The evaluation procedure is described below. The evaluation results are shown in Table 2. <Evaluation Procedure> (1) 50g of beaten eggs, 7.5g of milk, and 0.25g of salt were mixed to obtain egg liquid. (2) Cooking fats and oils, egg yolk oil and additives were mixed in the proportions shown in Table 2 to obtain cooking fat and oil compositions of the comparative example and the examples. (3) Add 1.5g of rapeseed oil to a frying pan and heat over high heat for 30 seconds. (4) Add the egg mixture to the frying pan (3) and fry over high heat for 1 minute to obtain scrambled eggs. (5) 5 g of the cooking fat and oil composition (2) was added to scrambled eggs and a sensory evaluation was performed.

[0037] [Table 2]

[0038] As shown in Table 2, in Examples 1-1 to 1-9 in which a cooking fat and oil composition containing emulsifier (1) or emulsifier (4) was added, no raw egg odor was felt when eaten. In contrast, in Comparative Example 1-1 in which corn oil and egg yolk oil were mixed, the raw egg odor was felt strongly, and there was an unpleasant feeling when eaten. Furthermore, in Comparative Examples 1-2 and 1-3 in which a cooking fat and oil composition containing emulsifier (2) or emulsifier (3) in which the behenic acid content in the constituent fatty acid is 0% by mass was added, the raw egg odor was felt in both cases, and there was an unpleasant feeling when eaten. In addition, in Reference Example 1, the raw egg odor was not felt. From these results, it was confirmed that the raw egg odor was derived from egg yolk oil. It was also revealed that the raw egg odor derived from egg yolk oil can be suppressed by adding an emulsifier containing behenic acid in the constituent fatty acid to the cooking fat and oil composition. In a cooking fat and oil composition containing 3% by mass of egg yolk oil, the raw egg odor suppressing effect was obtained by adding 0.05% to 8% by mass of emulsifier (1) or emulsifier (4). The raw egg odor suppressing effect was also obtained when the behenic acid content in the constituent fatty acids of the emulsifier was 43.0% to 57.7% by mass.

[0039] In the cooking fat and oil compositions of Examples 1-1 to 1-9, when added to scrambled eggs, a preferable sweet egg flavor was felt. In the cooking fat and oil compositions containing edible fats and oils, corn oil, soybean oil, and rapeseed oil, a preferable egg flavor was felt.

[0040] <Example 2> In Example 2, scrambled eggs were prepared in the same manner as in Example 1, except that the cooking fat and oil composition shown in Table 3 was used, and a sensory evaluation was performed on the "raw egg odor." In addition, three expert panelists performed a sensory evaluation on the "intensity of cooked egg flavor" when eating scrambled eggs to which the cooking fat and oil compositions of the Comparative Examples and Examples had been added, using Control Example 2 as the "control." The evaluation results are shown in Table 3.

[0041] [Table 3]

[0042] As shown in Table 3, in Examples 2-1 to 2-3 in which a cooking fat composition containing only arachidonic acid, arachidonic acid and emulsifier (1), or arachidonic acid and emulsifier (4) was added, the raw egg odor derived from egg yolk oil was suppressed. Also, in the scrambled eggs to which a cooking fat composition containing arachidonic acid was added, the cooked egg flavor was improved compared to the control scrambled eggs.

[0043] It has been revealed that the cooking fat and oil compositions of the present invention, which contain only arachidonic acid, arachidonic acid and emulsifier (1), or arachidonic acid and emulsifier (4), can impart a preferable egg flavor to heated egg foods and can improve the heated egg flavor.

[0044] The raw egg odor suppression method and cooking fat and oil composition of the present invention are not limited to the above-mentioned embodiments and examples, and various modifications are possible without impairing the features and effects of the invention.

Claims

1. A method for suppressing the raw egg odor derived from egg yolk oil, comprising adding one or more additives selected from the group consisting of (1) and (2) below to a cooking oil composition containing edible oils and fats and egg yolk oil, wherein the content of the additive is 0.01% by mass or more and 10% by mass or less. (1) Polyglycerol fatty acid ester, an emulsifier containing behenic acid as a constituent fatty acid (2) n-6 long-chain highly unsaturated fatty acids having 20 to 24 carbon atoms and 4 to 6 double bonds

2. The method according to claim 1, characterized in that the content of the egg yolk oil is from 0.1% by weight to 10% by weight.

3. 3. The method according to claim 1 or 2, characterized in that the emulsifier of the additive (1) comprises 30% by weight to 70% by weight of behenic acid.

4. The method according to any one of claims 1 to 3, characterized in that the n-6 long-chain highly unsaturated fatty acid of the additive (2) is arachidonic acid.

5. The method according to any one of claims 1 to 4, characterized in that the edible oil or fat is one or more selected from the group consisting of corn oil, soybean oil and rapeseed oil.

6. A cooking fat and oil composition comprising edible fats and oils and egg yolk oil, characterized in that the composition contains one or more additives selected from the group consisting of (1) and (2) below, and the content of the additives is 0.01% by mass or more and 10% by mass or less. (1) Polyglycerol fatty acid ester, an emulsifier containing behenic acid as a constituent fatty acid (2) n-6 long-chain highly unsaturated fatty acids having 20 to 24 carbon atoms and 4 to 6 double bonds

7. The composition according to claim 6, characterized in that the content of the egg yolk oil is 0.1% by mass or more and 10% by mass or less.

8. The composition according to claim 6 or 7, characterized in that the emulsifier of the additive (1) contains 30% by weight to 70% by weight of behenic acid.

9. 9. The composition according to claim 6, wherein the n-6 long-chain highly unsaturated fatty acid of the additive (2) is arachidonic acid.

10. The composition according to any one of claims 6 to 9, characterized in that the edible oil or fat is one or more selected from the group consisting of corn oil, soybean oil and rapeseed oil.

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