JPH04311364A - Production of seasoning oil - Google Patents
Production of seasoning oilInfo
- Publication number
- JPH04311364A JPH04311364A JP3103888A JP10388891A JPH04311364A JP H04311364 A JPH04311364 A JP H04311364A JP 3103888 A JP3103888 A JP 3103888A JP 10388891 A JP10388891 A JP 10388891A JP H04311364 A JPH04311364 A JP H04311364A
- Authority
- JP
- Japan
- Prior art keywords
- oils
- oil
- fats
- flavor
- soy sauce
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 43
- 238000004519 manufacturing process Methods 0.000 title claims description 14
- 239000003921 oil Substances 0.000 claims abstract description 113
- 239000003925 fat Substances 0.000 claims abstract description 71
- 235000013311 vegetables Nutrition 0.000 claims abstract description 42
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 238000010438 heat treatment Methods 0.000 claims abstract description 19
- 239000000203 mixture Substances 0.000 claims abstract description 18
- 241001465754 Metazoa Species 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 53
- 235000019634 flavors Nutrition 0.000 abstract description 53
- 230000003647 oxidation Effects 0.000 abstract description 13
- 238000007254 oxidation reaction Methods 0.000 abstract description 13
- 239000012141 concentrate Substances 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 description 101
- 235000019197 fats Nutrition 0.000 description 58
- 238000000034 method Methods 0.000 description 13
- 238000006243 chemical reaction Methods 0.000 description 6
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 5
- 235000021186 dishes Nutrition 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 241000234282 Allium Species 0.000 description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 239000000284 extract Substances 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 235000015277 pork Nutrition 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 244000151012 Allium neapolitanum Species 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 235000006886 Zingiber officinale Nutrition 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 3
- 239000008157 edible vegetable oil Substances 0.000 description 3
- 235000004611 garlic Nutrition 0.000 description 3
- 235000008397 ginger Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000003760 tallow Substances 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 2
- 235000019737 Animal fat Nutrition 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- 235000019871 vegetable fat Nutrition 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 244000050907 Hedychium coronarium Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 239000008164 mustard oil Substances 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002250 progressing effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Seasonings (AREA)
Abstract
Description
【０００１】0001
【産業上の利用分野】この発明は、保存安定性と風味に
優れた調味油の製造法に係り、更に詳しくは、即席麺用
スープや各種調味料に利用することができる汎用性の高
い調味油の製造法に関するものである。[Industrial Application Field] This invention relates to a method for producing a seasoning oil with excellent storage stability and flavor, and more specifically, a highly versatile seasoning oil that can be used in soups for instant noodles and various seasonings. It concerns a method of producing oil.
【０００２】0002
【従来の技術】一般に、調味油としては、ねぎ・しょう
が等の香味野菜を油と共に熱し、油に香味成分を移行さ
せたいわゆる香油（シャンユ）がよく知られている。香
油は、香味野菜を熱した時の香ばしい風味を有し、従来
の食用油には無かった旨味、風味、香りが付与されてい
る。このため、炒め料理等種々の油料理に利用され、特
に、中華料理においては欠かすことのできないものであ
る。2. Description of the Related Art In general, as a seasoning oil, so-called fragrant oil (shanyu), which is prepared by heating flavorful vegetables such as green onions and ginger with oil to transfer flavor components to the oil, is well known. Fragrant oil has the aromatic flavor that comes from heating flavored vegetables, and is endowed with umami, flavor, and aroma that were not present in conventional edible oils. For this reason, it is used in various oil dishes such as stir-fried dishes, and is especially indispensable in Chinese cuisine.
【０００３】しかしながら、香油は、経日と共にその風
味が損なわれ易い。また、野菜から遊離する水分等の影
響で油が酸化し易い等、保存性の点で問題があった。こ
れを防止する方法としては、加熱温度を高くして水分を
調整することが考えられるが、このようにすると香味野
菜が焦げ易く、かえって油の酸化を促進したり、油の風
味を悪くしたりする。[0003] However, perfume oil tends to lose its flavor over time. Additionally, there were problems with storage stability, such as the fact that the oil was easily oxidized due to the influence of water released from vegetables. One possible way to prevent this is to increase the heating temperature and adjust the moisture content, but doing so may cause the flavored vegetables to burn easily, and may even accelerate the oxidation of the oil or worsen the flavor of the oil. do.
【０００４】そこで、香油の保存性、風味の持続性を改
良する方法として、例えば、特公平１−３９７３２号公
報記載の風味油の製造方法が挙げられる。この方法は、
野菜粉粋物を植物性食用油脂中に低温で浸漬した後、野
菜を分離した低温抽出油脂と、分離した野菜を、更に別
の植物性食用油脂と共に加熱した高温抽出油脂とを、そ
れぞれ水分を除去した後混合することにより、野菜の風
味を増強し、保存性を改良したものである。[0004] As a method for improving the preservability and flavor persistence of flavor oils, for example, there is a method for producing flavor oils described in Japanese Patent Publication No. 1-39732. This method is
After soaking the vegetable powder in vegetable edible oil at a low temperature, the low temperature extracted oil from which the vegetables were separated and the high temperature extracted oil from which the separated vegetables were further heated together with another vegetable edible oil were heated to remove moisture. By mixing the vegetables after removing them, the flavor of the vegetables is enhanced and their preservability is improved.
【０００５】しかしながら、この製造方法は、水分を含
んだ野菜を長時間油脂に浸漬するために、油脂が酸化し
易い。また、野菜の油脂による抽出を二工程に分け、そ
れによって得られる２種の抽出油をそれぞれ異なる方法
で水分除去する等、製造工程が煩雑であるという欠点が
ある。[0005] However, in this production method, vegetables containing moisture are immersed in fats and oils for a long time, so the fats and oils are easily oxidized. Another drawback is that the manufacturing process is complicated, such as dividing the extraction with vegetable oil into two steps and removing water from the two types of extracted oils obtained thereby using different methods.
【０００６】また、特開昭６０−３０６６３号公報には
、アミノ酸と単糖類とを、動植物性油脂と共に加熱して
風味油（香気味ロースト油）を得る方法が開示されてい
る。この風味油は、還元糖とアミノ酸とが反応するいわ
ゆるメイラード反応によって油脂に独特の風味が与えら
れ、かつ油脂の酸化が抑制されたものである。[0006] Furthermore, JP-A-60-30663 discloses a method for obtaining flavored oil (fragrant roasted oil) by heating amino acids and monosaccharides together with animal and vegetable oils and fats. This flavored oil is one in which a unique flavor is imparted to fats and oils by the so-called Maillard reaction in which reducing sugars and amino acids react, and oxidation of the fats and oils is suppressed.
【０００７】しかしながら、この方法で得られる風味油
は、メイラード反応が進みすぎて、非常に強いロースト
臭を有するため、料理に用いる際、その量には限界があ
り、また料理によっては、その強い風味のために使うこ
とができない場合がある。[0007] However, the flavored oil obtained by this method has a very strong roast odor due to the Maillard reaction progressing too much, so there is a limit to the amount of flavored oil that can be used in cooking. May not be used due to flavor.
【０００８】また、その他の方法としては、特公昭５６
−４６８１３号公報記載の食品の風味改良剤の製法が挙
げられる。この方法は、糖類、しょう油、野菜、肉エキ
ス等を油脂と共に加熱する方法であるが、この方法によ
って得られる風味改良剤は、肉エキスを必須成分とする
ため、ミートフレーバーが非常に強く、汎用性に乏しい
。また、油脂１ｋｇ分の水分を調整するのに９０〜１９
０℃で１０分〜１０時間加熱する必要があり、このため
、加熱中にしょう油の風味が失われ易く、また、多量の
水分を含む状態で加熱するので、油脂の酸化が進み易い
。また、野菜・糖類・しょう油・肉エキス等を一度に全
て混合して加熱するため、どうしても焦げ易く、これが
、油脂の風味の劣化、油脂の酸化をさらに促進する原因
となる。また、保存性を向上させるために、多量の糖類
としょう油とを必須成分としており、やはり汎用性の点
で好ましくない。[0008] In addition, as another method, there is
The method for producing a food flavor improver described in JP-A-46813 can be mentioned. In this method, sugars, soy sauce, vegetables, meat extracts, etc. are heated together with fats and oils.The flavor improver obtained by this method has a very strong meat flavor because meat extract is an essential ingredient, and is widely used. lacking in sex. In addition, to adjust the moisture content of 1 kg of oil and fat, 90 to 19
It is necessary to heat at 0° C. for 10 minutes to 10 hours, so the flavor of the soy sauce tends to be lost during heating, and since it is heated in a state that contains a large amount of water, oxidation of the oil and fat tends to proceed. Furthermore, since vegetables, sugars, soy sauce, meat extract, etc. are all mixed and heated at once, they tend to burn easily, which causes deterioration of the flavor of the fats and oils and further promotes oxidation of the fats and oils. In addition, in order to improve preservability, large amounts of sugars and soy sauce are essential ingredients, which is also unfavorable from the standpoint of versatility.
【０００９】また、特開昭６１−２８３６２号公報には
、油脂を野菜と共に熱し、調味料を混合することによっ
て、風味と保存性を改良する方法が開示されている。
しかしながら、この方法では、糖分が２０重量％以上、
水分が１０重量％以上及び野菜残渣が含まれた状態で長
時間加熱されるので、やはり油脂が酸化し易い。また、
汎用性の点でも、各種料理に用い得るものではない。[0009] Furthermore, JP-A No. 61-28362 discloses a method of improving flavor and preservability by heating fats and oils together with vegetables and mixing seasonings. However, in this method, the sugar content is 20% by weight or more,
Since it is heated for a long time in a state where the water content is 10% by weight or more and vegetable residues are included, the fats and oils are likely to oxidize. Also,
In terms of versatility, it cannot be used for a variety of dishes.
【００１０】以上のように、従来の調味油は、■製造工
程が煩雑である、■多量の水分存在下で長時間加熱する
ため油脂が酸化し易い、■ロースト臭が強すぎる、■汎
用性に乏しい等の問題があった。[0010] As mentioned above, conventional seasoning oils are: 1) The manufacturing process is complicated, 2) The fats and oils are easily oxidized because they are heated for a long time in the presence of a large amount of water, 2) The roast smell is too strong, and 2) They are not versatile. There were problems such as lack of quality.
【００１１】[0011]
【発明が解決しようとする課題】本発明は、このような
事情に鑑みなされたものであって、その目的とするとこ
ろは、簡便に、水分と油脂とを長時間共存させることな
く油に風味付けを行ない、かつ水分を効率よく調整する
ことができる、保存安定性に優れた風味のよい、汎用性
の高い調味油の製造法を提供するにある。[Problems to be Solved by the Invention] The present invention has been made in view of the above-mentioned circumstances, and its object is to easily impart flavor to oil without allowing moisture and fat to coexist for a long period of time. To provide a highly versatile method for producing seasoning oil, which has excellent storage stability, good flavor, and can be used for seasoning and efficiently adjust moisture content.
【００１２】0012
【課題を解決するための手段】上記の目的は、油脂に香
味野菜としょう油とを施与して調味油を製造するにあた
り、下記（Ａ）〜（Ｃ）の工程を順次備えてなることを
特徴とする調味油の製造法によって達成される。
（Ａ）未精製動物性油脂を主体とする油脂を１３０〜１
８０℃に昇温して香味野菜と共に混合し、この油脂中の
水分を油脂全体重量中０．５重量％以下に調整する工程
。
（Ｂ）上記混合物の温度を１５０〜１８０℃にした後、
加熱を停止し、次いで、この混合物としょう油とを混合
し、このしょう油を含有する油脂中の水分を、再び油脂
全体重量中０．５重量％以下に調整する工程。
（Ｃ）上記混合物から香味野菜を除去する工程。[Means for solving the problem] The above object is to provide the following steps (A) to (C) in sequence when producing seasoning oil by adding flavored vegetables and soy sauce to fats and oils. This is achieved by a characteristic method for producing seasoning oil. (A) Fats and oils mainly composed of unrefined animal fats and oils from 130 to 1
A step of raising the temperature to 80°C, mixing with flavored vegetables, and adjusting the water content in the fat to 0.5% by weight or less based on the total weight of the fat. (B) After bringing the temperature of the above mixture to 150 to 180°C,
The step of stopping the heating, then mixing this mixture with soy sauce, and adjusting the water content in the fats and oils containing this soy sauce again to 0.5% by weight or less based on the total weight of the fats and oils. (C) A step of removing flavored vegetables from the mixture.
【００１３】すなわち、本発明者らは、香味野菜の香味
成分を含み、かつ調味料、エキス等を過剰に加えること
なく、保存性のよい汎用性に優れた風味良好な調味油を
得る方法について検討を行なった結果、油脂を加熱する
際に少量のしょう油を添加すると油脂の保存性が改良さ
れることが確認された。しかしながら、この中に、香味
野菜を加えると、水分がなかなか蒸散せず、かえって油
の酸化が促進され、また、しょう油が焦げて風味を悪く
することがわかった。[0013] That is, the present inventors have developed a method for obtaining a seasoning oil that contains the flavor components of flavored vegetables, has good preservability, is versatile, and has a good flavor without adding excessive seasonings, extracts, etc. As a result of studies, it was confirmed that adding a small amount of soy sauce when heating fats and oils improves the storage stability of fats and oils. However, it has been found that when flavored vegetables are added to this mixture, the water does not evaporate easily, and the oxidation of the oil is accelerated, and the soy sauce burns, deteriorating the flavor.
【００１４】そこで、更に検討を重ねた結果、まず、加
熱された油脂と香味野菜とを混合して香味成分を抽出し
ながら水分を蒸散させた後、特定温度条件下でしょう油
を加え、混合しながら再び水分を調整すると、水分の蒸
散が効率的に行なわれ、油脂と水分の共存時間を短縮す
ることができ、かつしょう油を焦がすことなく加えるこ
とができ、抗酸化性が向上することを見出し本発明を完
成した。[0014] As a result of further investigation, we first mixed heated fats and oils with flavored vegetables to evaporate water while extracting flavor components, and then added mustard oil under a specific temperature condition and mixed. However, by adjusting the water content again, the water evaporates efficiently, shortens the coexistence time of fat and water, allows soy sauce to be added without burning, and improves antioxidant properties. The invention has been completed.
【００１５】次に、本発明を詳しく説明する。本発明に
用いる油脂は、未精製動物性油脂を主体とする。この未
精製動物性油脂としては、牛脂、豚脂、羊脂、鶏脂、魚
油等の未精製物が挙げられる。特に、未精製牛脂（生ヘ
ッド）や未精製豚脂（生ラード）が風味の点で好適であ
る。これらは単独でも、数種組み合せてもよい。Next, the present invention will be explained in detail. The fats and oils used in the present invention are mainly unrefined animal fats and oils. Examples of the unrefined animal fats and oils include unrefined products such as beef tallow, lard, mutton fat, chicken fat, and fish oil. In particular, unrefined beef tallow (raw head) and unrefined pork fat (raw lard) are suitable in terms of flavor. These may be used alone or in combination.
【００１６】本発明の油脂中、上記未精製動物性油脂は
、７０重量％（以下、％と記す）以上含まれていること
が風味の点で好ましい。また、上記未精製動物性油脂に
組み合せる他の油脂としては、胡麻油、オリーブ油等の
植物性油脂や、バター脂、精製ラード等の精製動物性油
脂が挙げられ、これらは単独でも組み合せてもよい。From the viewpoint of flavor, it is preferable that the unrefined animal fat or oil is contained in an amount of 70% by weight or more (hereinafter referred to as %) in the fat or oil of the present invention. In addition, other fats and oils to be combined with the unrefined animal fats and oils include vegetable oils and fats such as sesame oil and olive oil, and refined animal fats and oils such as butter fat and refined lard, and these may be used alone or in combination. .
【００１７】次に、本発明に用いる香味野菜としては、
ねぎ、しょうが、にんにく、玉葱、セロリ、人参、しそ
等が挙げられ、この中でも特に、白ねぎ、しょうが、に
んにく、玉葱が風味の点で好適である。[0017] Next, the flavored vegetables used in the present invention are as follows:
Examples include green onion, ginger, garlic, onion, celery, carrot, perilla, etc. Among these, white onion, ginger, garlic, and onion are particularly preferred in terms of flavor.
【００１８】また、用いる量は、油脂に対して０．５〜
３０％にすることが風味、水分調整の点で好ましい。[0018] Also, the amount used is 0.5 to 0.5 to
It is preferable to adjust the content to 30% in terms of flavor and moisture control.
【００１９】次に、本発明に用いるしょう油としては、
濃口醤油、淡口醤油、溜醤油、白醤油、再仕込醤油等が
挙げられ、これらの中で、本醸造品を用いることが風味
及び保存性の点から好ましい。また、アミノ態窒素が１
．２％以上含まれているしょう油が調味油の保存性の点
で好適である。Next, the soy sauce used in the present invention is as follows:
Examples include dark soy sauce, light soy sauce, tamed soy sauce, white soy sauce, saishikomi soy sauce, etc. Among these, it is preferable to use this brewed product from the viewpoint of flavor and preservability. In addition, amino nitrogen is 1
．． Soy sauce containing 2% or more is suitable from the viewpoint of preserving seasoning oil.
【００２０】また、用いる量は、油脂に対して好ましく
は３．０〜１５．０％、更に好ましくは３．０〜５．０
％とすることが望ましい。しょう油が３．０％未満だと
、保存性の点で効果が得られにくく、また、風味的にも
乏しいものとなる傾向にある。逆に、しょう油が１５．
０％よりも多いと、焦げ易く、油脂の水分調整が行いに
くくなり、保存性の点で問題となる傾向にある。[0020] The amount used is preferably 3.0 to 15.0%, more preferably 3.0 to 5.0% based on the fat and oil.
It is desirable to set it as %. When the soy sauce content is less than 3.0%, it is difficult to obtain an effect in terms of preservability, and the product tends to be poor in flavor. On the other hand, soy sauce is 15.
When the amount is more than 0%, it tends to burn easily, making it difficult to adjust the moisture content of the fat and oil, and causing problems in terms of storage stability.
【００２１】また、上記しょう油が添加された後、調味
油全体重量中には、アミノ態窒素が０．０５〜０．２％
含有されていることが望ましい。アミノ態窒素が０．０
５％未満だと、調味油の保存性が悪くなる傾向にある。
逆に、アミノ態窒素が０．２％よりも多いと、色調及び
風味が悪くなる傾向にある。[0021] Furthermore, after the above-mentioned soy sauce is added, the total weight of the seasoning oil contains 0.05 to 0.2% of amino nitrogen.
It is desirable that it be included. Amino nitrogen is 0.0
If it is less than 5%, the shelf life of the seasoning oil tends to be poor. Conversely, if the amino nitrogen content is more than 0.2%, the color tone and flavor tend to deteriorate.
【００２２】次に、上記未精製動物性油脂を主体とする
油脂と香味野菜としょう油とを用いて、本発明の調味油
は、例えば、次のようにして製造することができる。す
なわち、まず、油脂を１３０〜１８０℃に昇温する。そ
して、油脂を完全に融解させる。次に、この油脂に、切
断もしくは粉砕した香味野菜を添加し、温度を１３０〜
１８０℃に保持して混合攪拌しながら香味野菜をロース
トして香味成分を油脂中に抽出し、かつ水分を蒸散させ
る。[0022] Next, the seasoning oil of the present invention can be produced, for example, as follows using the above-mentioned fats and oils mainly consisting of unrefined animal fats, flavored vegetables, and soy sauce. That is, first, the temperature of fats and oils is raised to 130 to 180°C. Then, completely melt the fat. Next, cut or crushed flavored vegetables are added to this fat and oil, and the temperature is adjusted to 130~130℃.
The flavorful vegetables are roasted while being kept at 180° C. and mixed with stirring to extract the flavor components into the fat and oil and evaporate the moisture.
【００２３】このとき、加熱・保持温度は、１３０〜１
８０℃とする。１３０℃未満であると、香味野菜のロー
スト及び香味成分の抽出が不充分となり、また、水分の
蒸散に時間がかかって油脂の酸化の原因となる。逆に、
１８０℃を超えると、香味野菜が焦げつき易く、焦げ臭
が出て得られる調味油自体の風味が悪くなる。[0023] At this time, the heating and holding temperature is 130 to 1
The temperature shall be 80°C. If the temperature is lower than 130°C, roasting of flavorful vegetables and extraction of flavor components will be insufficient, and it will take time for moisture to evaporate, causing oxidation of fats and oils. vice versa,
If the temperature exceeds 180°C, the flavored vegetables are likely to burn, giving off a burnt odor, and the resulting seasoning oil itself will have a poor flavor.
【００２４】また、このとき、水分は油脂全体重量中０
．５％以下となるようにする。水分が０．５％を上回る
と、しょう油を添加した後の水分調整に時間がかかり、
しょう油が焦げ易くなる。なお、香味野菜を添加した後
の水分調整時間は、油脂１ｋｇを用いたとき、２０分程
度である。[0024] Also, at this time, water is 0 in the total weight of fats and oils.
．． Keep it below 5%. If the water content exceeds 0.5%, it will take time to adjust the water content after adding soy sauce.
The soy sauce will burn easily. In addition, the water adjustment time after adding the flavored vegetables is about 20 minutes when 1 kg of oil or fat is used.
【００２５】次に、上記水分調整済みの混合物の温度を
１５０〜１８０℃とした後、加熱を停止し、直ちに、し
ょう油を添加し、混合攪拌を行なう。この混合攪拌によ
って、しょう油は適度にメイラード反応を起こし、香味
野菜中の成分の風味とあいまって調味油に独特の香ばし
い風味を付与するとともに、抗酸化性を向上させること
ができる。Next, after bringing the temperature of the water-adjusted mixture to 150 to 180°C, heating is stopped, and immediately soy sauce is added and mixed and stirred. By this mixing and stirring, the soy sauce undergoes a Maillard reaction appropriately, which, together with the flavor of the components in the flavored vegetables, gives the seasoning oil a unique aromatic flavor and improves its antioxidant properties.
【００２６】上記混合物は、１５０〜１８０℃にした後
加熱を停止することが必要である。温度が１５０℃未満
であると、メイラード反応が弱く、風味及び保存性が悪
くなる。逆に、１８０℃を超えると、メイラード反応が
進み過ぎ、焦げ臭が出て風味が悪くなる。[0026] It is necessary to stop heating the above mixture after it reaches 150 to 180°C. If the temperature is less than 150°C, the Maillard reaction will be weak, resulting in poor flavor and storage stability. On the other hand, if the temperature exceeds 180°C, the Maillard reaction will proceed too much, resulting in a burnt smell and poor flavor.
【００２７】また、しょう油の焦げつきを防止するため
に、加熱を停止することが必要である。すなわち、１５
０〜１８０℃にした後、加熱停止をしても、充分メイラ
ード反応が起り、また、温度が１５０℃未満に低下する
ことがない。[0027] Furthermore, in order to prevent the soy sauce from burning, it is necessary to stop the heating. That is, 15
Even if the heating is stopped after reaching 0 to 180°C, the Maillard reaction will occur sufficiently and the temperature will not fall below 150°C.
【００２８】また、しょう油を含有する油脂中の水分が
油脂全体重量中０．５％以下となるよう混合攪拌しなが
ら再び水分を蒸散させる。このとき、水分が０．５％を
超えると、調味油の酸化が早まり、保存性が悪くなる。Further, water is evaporated again while mixing and stirring so that the water content in the fat and oil containing soy sauce is 0.5% or less based on the total weight of the fat and oil. At this time, if the water content exceeds 0.5%, the oxidation of the seasoning oil will be accelerated, resulting in poor storage stability.
【００２９】次に、この混合物をろ過して香味野菜残渣
を除去し、冷却もしくは放冷することにより本発明の調
味油が得られる。Next, the seasoning oil of the present invention is obtained by filtering this mixture to remove flavoring vegetable residues and cooling or allowing it to cool.
【００３０】上記のようにして得られる本発明に係る調
味油は、製造後そのまま用いてもよくあるいは密封包装
後常温以下で保存し、必要時に使用するようにしてもよ
い。この場合、調味油の品質及び風味は約８ケ月間保持
することが可能である。[0030] The seasoning oil according to the present invention obtained as described above may be used as it is after production, or may be stored at room temperature or below after being sealed and packaged, and used when necessary. In this case, the quality and flavor of the seasoning oil can be maintained for about 8 months.
【００３１】また、本発明の調味油は、即席麺用スープ
、ドレッシング等に調味料として好適に用いることがで
きる他、カレー、シチュー、炒飯、野菜炒め等の油料理
また、各種のたれ等にも使うことができる。Furthermore, the seasoning oil of the present invention can be suitably used as a seasoning for instant noodle soups, dressings, etc., as well as for oil dishes such as curry, stew, fried rice, and stir-fried vegetables, and for various sauces. can also be used.
【００３２】[0032]
【発明の効果】以上のように、本発明の調味油の製造法
は、調味油中の水分が０．５％以下となるよう水分調整
を２回に分けて行なうことにより、油脂と水分との共存
時間が短かく、かつ効率よく水分を調整することができ
る。このため、油脂の酸化が抑制され、調味油の保存性
を良好にすることができる。また、特定の温度条件下に
おいて、しょう油を添加しているので、しょう油中のア
ミノ態窒素によって油の酸化を抑制すると共に、しょう
油が過剰に加熱されることもなく、特有の香ばしい風味
を付与することができる。Effects of the Invention As described above, the method for producing seasoning oil of the present invention separates fats and water from fat and water by adjusting the water content in two steps so that the water content in the seasoning oil is 0.5% or less. coexistence time is short and moisture can be adjusted efficiently. Therefore, oxidation of fats and oils is suppressed, and the shelf life of the seasoning oil can be improved. In addition, since soy sauce is added under specific temperature conditions, the amino nitrogen in the soy sauce suppresses oxidation of the oil, and the soy sauce is not overheated, giving it a unique aromatic flavor. be able to.
【００３３】また、本発明の調味油は、上述のような工
程によって製造されているので、未精製動物性油脂とい
う腐敗や酸化の起り易い油脂を主原料としているにもか
かわらず、長期保存に対し安定であり、しかも未精製動
物性油脂特有の旨味が付与された風味の優れた調味油で
ある。Furthermore, since the seasoning oil of the present invention is manufactured by the process described above, it can be stored for a long period of time even though the main raw material is unrefined animal fat, which is prone to spoilage and oxidation. It is a seasoning oil that is stable and has an excellent flavor with the umami characteristic of unrefined animal fats and oils.
【００３４】また、製造法が簡便であるので、従来の製
造設備を利用して連続的に生産することができる。Furthermore, since the manufacturing method is simple, it can be continuously produced using conventional manufacturing equipment.
【００３５】更に、香味野菜、油脂の組み合わせを変え
ることにより、調味油の風味を使用目的に合わせて増強
したり、風味のバラエティ化を図ったりすることができ
る。また、甘味、塩味等の味成分を殆ど含んでいないの
で、各種料理に用いたとき、料理自体の風味を損なうこ
とがなく、汎用性に優れている。Furthermore, by changing the combination of flavored vegetables and fats and oils, it is possible to enhance the flavor of the seasoning oil depending on the purpose of use, and to create a variety of flavors. In addition, since it contains almost no flavor components such as sweetness or saltiness, when used in various dishes, it does not impair the flavor of the dish itself and is excellent in versatility.
【００３６】次に、本発明を実施例に基づき具体的に説
明する。Next, the present invention will be specifically explained based on examples.
【実施例１】表１に示す組成及び加熱条件で調味油を調
製した。すなわち、まず、未精製豚脂１０００重量部を
直火鍋に投入して１５０℃まで加熱し、２０分間で豚脂
を溶解させた。これに、香味野菜として、切断した白ね
ぎ１００重量部、生にんにく５重量部を加え、１５０℃
で２０分間加熱し、香味成分の抽出と水分調整を行なっ
た。このとき水分は、０．０５％となるようにした。次
に、加熱を停止してしょう油を５０重量部添加し、再び
水分が０．０５％となるように調整した。この後、香味
野菜残渣をろ過により除去し、放冷して調味油を得た。Example 1 A seasoning oil was prepared using the composition and heating conditions shown in Table 1. That is, first, 1000 parts by weight of unrefined pork fat was put into an open flame pot and heated to 150° C., and the pork fat was dissolved in 20 minutes. To this, add 100 parts by weight of chopped white onions and 5 parts by weight of raw garlic as flavored vegetables, and heat to 150°C.
The mixture was heated for 20 minutes to extract flavor components and adjust the moisture content. At this time, the moisture content was set to 0.05%. Next, heating was stopped, 50 parts by weight of soy sauce was added, and the water content was again adjusted to 0.05%. Thereafter, the flavored vegetable residues were removed by filtration, and the mixture was left to cool to obtain a seasoning oil.
【００３７】[0037]
【実施例２〜５、比較例１〜３】実施例と同様にして、
表１に示す組成及び加熱条件で調味油を調製した。[Examples 2 to 5, Comparative Examples 1 to 3] In the same manner as in the example,
Seasoning oil was prepared with the composition and heating conditions shown in Table 1.
【００３８】[0038]
【比較例４】実施例１と同一組成で、油脂、香味野菜、
しょう油を一括混合し、１５０℃に昇温して、２０分間
保持した後、香味野菜残渣を除去し、放冷して調味油を
得た。[Comparative Example 4] Same composition as Example 1, oil and fat, flavored vegetables,
The soy sauce was mixed all at once, the temperature was raised to 150°C, and the mixture was held for 20 minutes. After that, the flavored vegetable residues were removed and the mixture was left to cool to obtain a seasoning oil.
【００３９】[0039]
【比較例５】実施例１の組成で、しょう油を添加しない
他は実施例１と同一の条件で調味油を調製した。[Comparative Example 5] A seasoning oil was prepared under the same conditions as in Example 1 except that no soy sauce was added.
【００４０】[0040]
【実施例６】実施例１において、未精製豚脂に代えて未
精製牛脂を用いる他は、実施例１と同様にして調味油を
得た。Example 6 A seasoning oil was obtained in the same manner as in Example 1, except that unrefined beef tallow was used instead of unrefined pork fat.
【００４１】以上のようにして得られた調味油を、５ｇ
ずつ小袋に充填して密封し、４０℃で３０日保管後、風
味、焦げ具合を専門パネラー２０名にて下記の基準で判
定した。また、酸化については下記のＰＯＶ上昇率で表
わした。＜油脂の酸化＞[0041] 5g of the seasoning oil obtained as above
Each sample was filled into a small bag and sealed, and after being stored at 40°C for 30 days, the flavor and degree of burntness were evaluated by 20 expert panelists according to the following criteria. Further, oxidation was expressed by the POV increase rate shown below. <Oxidation of fats and oils>
【数１】[Math 1]
【００４２】＜風味・総合＞<Flavor/Overall>
【数２】
の指標で判定し、パネラー２０名の合計点が２０点以上
を◎、１９〜０を○、−１以下を×とした。＜焦げ＞−
…なし
±…多少あり
＋…あり
以上の結果を表１にあわせて示す。Judgment was made using the following index: ◎ if the total score of 20 panelists was 20 or more, ○ if 19 to 0, and × if -1 or less. <Burned>-
...No ±...Somewhat +...Yes The above results are shown in Table 1.
【００４３】[0043]
【表１】[Table 1]
【００４４】以上の結果から、実施例の調味油は、いず
れも３０日経過後も風味の劣化がなく、保存性、風味と
も良好であった。これに対し、比較例の調味油は、ＰＯ
Ｖの上昇率が高く、保存性が悪かったり、加熱条件が不
適当でしょう油や野菜が焦げたり、充分香味成分が抽出
されなかったりして風味が悪く、好ましくなかった。[0044] From the above results, all of the seasoning oils of Examples showed no deterioration in flavor even after 30 days, and were good in both preservability and flavor. On the other hand, the seasoning oil of the comparative example has PO
The rate of increase in V was high, the storage stability was poor, the oil and vegetables were burnt due to inappropriate heating conditions, and the flavor components were not extracted sufficiently, resulting in a bad flavor, which was undesirable.
Claims (1)
て調味油を製造するにあたり、下記（Ａ）〜（Ｃ）の工
程を順次備えてなることを特徴とする調味油の製造法。 （Ａ）未精製動物性油脂を主体とする油脂を１３０〜１
８０℃に昇温して香味野菜と共に混合し、この油脂中の
水分を油脂全体重量中０．５重量％以下に調整する工程
。 （Ｂ）上記混合物の温度を１５０〜１８０℃にした後、
加熱を停止し、次いで、この混合物としょう油とを混合
し、このしょう油を含有する油脂中の水分を、再び油脂
全体重量中０．５重量％以下に調整する工程。 （Ｃ）上記混合物から香味野菜を除去する工程。1. A method for producing a seasoning oil, which comprises sequentially comprising the following steps (A) to (C) in producing a seasoning oil by applying flavored vegetables and soy sauce to fats and oils. (A) Fats and oils mainly composed of unrefined animal fats and oils from 130 to 1
A step of raising the temperature to 80°C, mixing with flavored vegetables, and adjusting the water content in the fat to 0.5% by weight or less based on the total weight of the fat. (B) After bringing the temperature of the above mixture to 150 to 180°C,
The step of stopping the heating, then mixing this mixture with soy sauce, and adjusting the water content in the fats and oils containing this soy sauce again to 0.5% by weight or less based on the total weight of the fats and oils. (C) A step of removing flavored vegetables from the mixture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3103888A JP2834340B2 (en) | 1991-04-08 | 1991-04-08 | Seasoning oil production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3103888A JP2834340B2 (en) | 1991-04-08 | 1991-04-08 | Seasoning oil production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04311364A true JPH04311364A (en) | 1992-11-04 |
| JP2834340B2 JP2834340B2 (en) | 1998-12-09 |
Family
ID=14365969
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3103888A Expired - Lifetime JP2834340B2 (en) | 1991-04-08 | 1991-04-08 | Seasoning oil production method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2834340B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016041044A (en) * | 2014-08-18 | 2016-03-31 | キッコーマン株式会社 | Flavor oil |
| WO2018088188A1 (en) * | 2016-11-10 | 2018-05-17 | 株式会社Ｊ－オイルミルズ | Method for manufacturing flavor oil, method for manufacturing edible oil-and-fat composition, and method for manufacturing food |
| JP2021023239A (en) * | 2019-08-07 | 2021-02-22 | 日本製粉株式会社 | Flavor oil for pet food and method for producing the same |
-
1991
- 1991-04-08 JP JP3103888A patent/JP2834340B2/en not_active Expired - Lifetime
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016041044A (en) * | 2014-08-18 | 2016-03-31 | キッコーマン株式会社 | Flavor oil |
| WO2018088188A1 (en) * | 2016-11-10 | 2018-05-17 | 株式会社Ｊ－オイルミルズ | Method for manufacturing flavor oil, method for manufacturing edible oil-and-fat composition, and method for manufacturing food |
| JPWO2018088188A1 (en) * | 2016-11-10 | 2019-09-26 | 株式会社Ｊ−オイルミルズ | Flavored oil production method, edible oil and fat composition production method, and food production method |
| JP2021023239A (en) * | 2019-08-07 | 2021-02-22 | 日本製粉株式会社 | Flavor oil for pet food and method for producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2834340B2 (en) | 1998-12-09 |
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