| 摘要 |
PROBLEM TO BE SOLVED: To enable specifying a component imparting egg flavor to egg itself or egg products or enhancing the egg flavor of egg itself or egg products, through and based on the studies having been conducted regarding the uses of yeast extract having various characteristics in various kinds of foods.SOLUTION: An egg flavor enhancer is provided, which includes, as active ingredient, at least one component among (a) 3-(methylthio)-1-propanol, (b) benzaldehyde, (c) 4-heptanol, (d) trimethylpyrazine, (e) methylpyrazine and (f) 2,5-dimethylpyrazine. This enhancer enhances, in particular, egg flavor-enhancing egg-feeling. Examples of preferable egg products is to be applied include: boiled egg itself; various kinds of foods using boiled egg including tartar sauce and cooked bread filling; and various kinds of cooked foods containing egg as ingredients including mayonnaise, dressing, pasta sauce, egg roll, egg-tofu, "chawan-mushi" (custard-like egg and vegetable dish steamed in a cup), omelet, quiche, "datemaki" (rolled omelet), needles, chao fan (a kind of fried rice), custard cream, pudding, cake, sponge cake, ice cream, egg tart, bread and crepe. |
