JP2005328804A - Baked confectionery and method for improving egg flavor of baked confectionery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a baked confectionery having an improved egg flavor without using a fragrance and without increasing the amount of eggs added, and a method for improving the egg flavor of baked confectionery.
In baked confectionery containing egg yolk, D-methionine is 5 × 10 ⁻⁶ % based on the dry mass of all raw materials of baked confectionery and baked confectionery to which D-methionine is added as an egg flavor improving agent. The egg flavor improvement method of baked confectionery formed by adding 0.25%.
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Description

  The present invention relates to a baked confectionery in which D-methionine is added as an egg flavor improving agent in a baked confectionery containing egg yolk, and an egg flavor improvement method for baked confectionery in which D-methionine is added.

Baked confectionery containing eggs such as cookies, waffles, sponge cakes, and the like exhibits an egg-specific flavor and richness when heated and baked, and this egg-specific flavor and richness are generally preferred. However, even if baked confectionery is baked with ordinary ingredients as described in cooking books, there are limits to further improving the flavor and richness unique to eggs. Therefore, various ideas have been made to improve the unique flavor and richness of eggs.
Conventionally, in order to improve the flavor and richness unique to eggs in baked confectionery, studies have been made such as using various flavors and increasing the content of eggs.
However, even if the baked goods are baked using various fragrances, a baked confectionery with a unique egg flavor and richness has not been obtained. In addition, as a method of increasing the content of egg yolk, there is a method of distributing egg yolk and whole egg, but according to these methods, the original texture of baked confectionery changes due to the heat coagulation power of whole egg and egg yolk, It was difficult to improve the unique flavor and richness of eggs within the range where texture does not matter.

As a result of repeated studies, the present inventor is effective to add D-methionine in order to improve the flavor and richness of eggs when baking baked goods in a baked confectionery containing eggs. I found.
Here, as a food using methionine, a composition for confectionery (Patent Document 1) having a large volume and excellent appearance, internal phase, and texture is proposed by adding egg white powder and an amino acid. However, in patent document 1, the egg flavor improvement method by adding D-methionine in the baked confectionery containing egg yolk is not examined at all. Moreover, although the manufacturing method (patent document 2, patent document 3) of breads which improved the outer phase, the inner phase, the tactile sensation, flavor, etc. is proposed, there is no description about the egg flavor improvement method, and it is not examined at all. . Cheese confectionery (Patent Document 4) that suppresses the butyric acid odor of cheese and enhances the cheese flavor is an invention relating to the unique flavor of cheese, and no consideration has been given to a method for improving egg flavor by adding D-methionine. Absent.

JP 09-224552 A JP-A-56-121428 JP 56-121429 A JP-A-7-50992

  Then, the objective of this invention is providing the egg flavor improvement method of the baked confectionery and baked confectionery which improved egg flavor, without using a fragrance | flavor and without increasing content of egg yolk.

The present invention, as a result of repeated research to solve the above problems, (1) in a baked confectionery containing egg yolk, D-methionine is added as an egg flavor improving agent, 2) in the baked goods comprising an egg yolk, D- baked egg flavor improving method of confectionery, characterized in that methionine is added, (3) D- methionine relative to the dry weight of the baked goods 5 × 10 ^- It is to provide an egg flavor improving method for baked confectionery as described in (2), which is added at ⁶ % to 0.25%.

  In the baked confectionery of the present invention, since D-methionine is added to the baked confectionery containing egg yolk, the flavor and richness unique to the egg are improved without adding a fragrance or increasing the egg yolk content. be able to.

The present invention will be described below. In the present invention, “%” means “mass%”.
The purified methionine is a white powder that is used for food additives and pharmaceuticals, is a kind of sulfur-containing amino acid that constitutes protein, has a slight sweetness and bitter taste, It is known as one of the taste ingredients originally included. Methionine includes D-form, L-form, and DL-form which is a mixture of D-form and L-form. In the present invention, the addition of D-methionine includes not only adding D-methionine, which is the D isomer itself, but also adding DL-methionine containing the D isomer.

 The baked confectionery containing the egg yolk of the present invention is a confectionery made mainly of cereals such as flour and containing egg yolk, which is baked or oiled. Examples include cookies, sponge cakes, dorayaki, castella, biscuits, bolo, donuts, waffles, pound cakes, madeleine and the like.

The baked confectionery of the present invention only needs to add D-methionine in the baked confectionery containing egg yolk, and the flavor and richness of the egg are improved as compared with the baked confectionery to which D-methionine is not added. . D-methionine increases the flavor and richness of the egg as the amount added increases, but if the amount added is too large, the unique taste of D-methionine itself may be felt. It is more desirably 5 × 10 ⁻⁶ % or more and 0.25% or less with respect to the dry weight of the confectionery, and further desirably 5 × 10 ⁻⁵ % or more and 0.05% or less.

 And, since the egg yolk to be contained in the baked confectionery is in a dry state such as dried egg yolk or dried whole egg, there is a tendency that a dried odor is imparted to the baked confectionery. However, it becomes difficult to obtain the egg-specific flavor and richness. Therefore, when the raw material of the baked confectionery of the present invention is dried egg yolk or dried whole egg, the effect of the present invention becomes remarkable when D-methionine is added. In addition, when D-methionine has an egg yolk solid content in the baked confectionery of 2% or more, the synergistic effect with the egg yolk solid content further improves the unique flavor and richness of the egg, and the effects of the present invention are improved. Become prominent.

Hereinafter, a representative production method of the present invention will be described, but the present invention is not particularly limited to this method.
D-methionine may be mixed and added with dry ingredients such as baked confectionery flour, or may be added after being dissolved in fresh water, liquid egg, or the like. To contain egg yolk, it is sufficient to use egg yolk or whole egg containing egg yolk, and as an addition method, if it is liquid, it is added as it is if it is dry, or it is rehydrated, and added in a conventional manner. What is necessary is just to prepare baked confectionery.
Note that sucrose, dairy products, fats and oils, starch, thickening polysaccharides, salt, spices, and the like may be added to the baked confectionery as necessary.

 Although the baked confectionery of the present invention is not certain for what reason it improves the unique flavor and richness of eggs, D-methionine has some effect on the taste receptors of taste cells in the taste buds on the surface of the human tongue. It is presumed that the components having the flavor and richness in egg yolk help to work effectively as an egg flavor and rich taste stimulus when adsorbed to the taste receptor and act as a synergistic effect.

Next, based on an Example and a test example, it demonstrates still in detail.
A cookie was prepared with the following composition. Put the shortening and sugar into a stirrer (Kitchen Aid Kitchen Aid K5SS), mix with the speed control lever 6 for 1 minute to make a cream, rehydrate with fresh water (Kewpie, dry egg yolk No. 1). Add gradually, continue stirring for another 2 minutes, add flour, baking powder and DL-methionine (Kyowa Hakko Kogyo Co., Ltd., DL-methionine Kyowa) that have been pre-mixed and then sieved, and then continue stirring for 1 minute. Was prepared. The obtained dough was allowed to stand in a refrigerator for 2 hours, and then extended to a thickness of about 3 to 5 mm, removed from the mold, and baked in an oven at 180 ° C. for 10 minutes to obtain cookies. The DL-methionine used in Example 1 is a mixture of D-form methionine and L-form methionine in a ratio of 1: 1, and D-methionine with respect to the obtained cookie dry mass. The content of was 0.01%.
<Combination> (g)
Flour 200
Baking powder 1
DL-methionine 0.08
Shortening 120
Super white sugar 80
Dried egg yolk 16
Shimizu 20
――――――――――――――――
Total 437.08

 When the obtained cookie was tasted, it was a delicious cookie that did not have a dry odor even when baked despite the use of dried egg yolk, and the flavor and richness unique to eggs was sufficiently felt.

A sponge cake was prepared with the following composition. Stirrer (HOBART, C-100-T), liquid whole egg (manufactured by QP, processed egg liquid No1), super white sugar, foaming emulsified fat (Nisshin Oil Co., Gisele 70), processed oil ( KYOPY Corporation, York Run H-1) and fresh water were added and heated to 25 ° C. Next, pre-mixed and sieved flour, baking powder, DL-methionine (manufactured by Kyowa Hakko Kogyo Co., Ltd., DL-methionine Kyowa) is put into the stirrer, and stirred at low speed for 15 seconds and medium speed for 5 minutes. 350 g each was poured into a No. 6 round mold and baked at 170 ° C. for 30 minutes to obtain a sponge cake. The DL-methionine used in Example 2 is a mixture of D-form methionine and L-form methionine at a ratio of 1: 1, and D-methionine with respect to the obtained sponge cake dry mass. The content of was 0.014%.
<Combination> (g)
Liquid whole egg 650
DL-methionine 0.25
Super white sugar 500
Soft flour 500
Baking powder 15
Foaming emulsified oil and fat 75
Oil processed product 200
Shimizu 100
――――――――――――――――
Total 2040.25

  When the obtained sponge cake was tasted, the flavor and richness of the eggs were improved and it was delicious.

Test example 1
Cookies were prepared in the same manner as in Example 1, except that the amount of DL-methionine was changed so that the amount of D-methionine added was as shown in Table 1 with respect to the cookie dry mass.
As a control (1), an additive-free cookie, a cookie added with glycine as a control product (2), and a cookie added with L-methionine as a control product (3) were prepared.

From Table 1, Cookies (1) to (8) to which methionine has been added are added cookie without addition (control product (1)), cookie with added glycine (control product (2)) and L-methionine. It can be seen that the flavor and richness peculiar to eggs are felt as compared with the cookie (control product (3)). Furthermore, the cookies in which the added amount of DL-methionine is (2) 1 × 10 ⁻⁵ % to (7) 0.5% (the added amount of D-methionine is 5 × 10 ^{−6 to} 0.25%) The flavor and richness peculiar to eggs are improved, and there is almost no taste unique to methionine, and (3) 1 × 10 ⁻⁴ % to (6) 0.1% (the amount of D-methionine added is 5 × 10 ⁻⁵ % To 0.05%), it can be understood that the flavor and richness unique to eggs are improved and there is no taste unique to methionine.

  By simply adding methionine to a baked confectionery containing egg yolk, the flavor and richness peculiar to eggs can be easily imparted, which is industrially useful.

Claims (3)

A baked confectionery containing egg yolk, wherein D-methionine is added as an egg flavor improving agent. A method for improving egg flavor of baked confectionery, comprising adding D-methionine to a baked confectionery containing egg yolk. The method for improving egg flavor of baked confectionery according to claim 2, wherein D-methionine is added in an amount of 5 x 10 ^-6 % to 0.25% with respect to the dry mass of the baked confectionery.