JPH053764A - Flavor preparation for food - Google Patents
Flavor preparation for foodInfo
- Publication number
- JPH053764A JPH053764A JP3178954A JP17895491A JPH053764A JP H053764 A JPH053764 A JP H053764A JP 3178954 A JP3178954 A JP 3178954A JP 17895491 A JP17895491 A JP 17895491A JP H053764 A JPH053764 A JP H053764A
- Authority
- JP
- Japan
- Prior art keywords
- soy sauce
- oil
- food
- starch
- flavor
- 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.)
- Pending
Links
Landscapes
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Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は水溶解性の非常に優れ
た、濃厚な香気を有する食品用フレーバー製剤に関す
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a flavor preparation for foods which has a very good water solubility and a strong aroma.
【０００２】[0002]
【従来の技術】従来この種の食品用フレーバー製剤とし
て、香辛料を中鎖脂肪酸トリグリセライドに添加し加熱
抽出を行ない、濾過して得られた液体香辛料油にサイク
ロデキストリンを添加混和してなる加工香辛料が知られ
ている（特開昭６２−２６２９６７号参照）。2. Description of the Related Art Conventionally, as a flavor preparation for food of this type, a processed spice prepared by adding a spice to a medium-chain fatty acid triglyceride, performing heat extraction, and then adding cyclodextrin to a liquid spice oil obtained by filtration and mixing. It is known (see JP-A-62-262967).
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、この方
法は加工香辛料の粉末化物を得るためには該液体香辛料
油に対してサイクロデキストリンの多量添加を余儀なく
され、またそれにともなって製品の単位重量当りの液体
香辛料油の香気成分が希薄なものとなる欠点を有してい
た。そして最も重要なことであるが、この方法によって
得られる加工香辛料は水溶解性が悪く、水相に添加する
と沈殿物となってしばらくは溶解しないためその溶液は
フレーバーが充分に発現せず、フレーバー製剤として利
用する場合不都合を生じるという大きな欠点を有してい
た。However, this method necessitates the addition of a large amount of cyclodextrin to the liquid spice oil in order to obtain a powdered product of the processed spice, and accordingly, per unit weight of the product. It has a drawback that the aroma component of the liquid spice oil becomes thin. And most importantly, the processed spices obtained by this method have poor water solubility, and when added to the aqueous phase they become precipitates and do not dissolve for a while, so the solution does not fully develop the flavor and the flavor It had a big defect that it caused inconvenience when used as a preparation.
【０００４】[0004]
【課題を解決するための手段】そこで本発明者らはこの
様な欠点のない新しい食品用フレーバー製剤を開発する
ため種々研究をおこなった結果、粉末醤油諸味、乾燥醤
油粕等の乾燥食品素材を中鎖脂肪酸トリグリセライドに
添加し加熱抽出を行ない、濾過して得られた液体抽出油
に高吸油デキストリンを添加混和するときは、該液体抽
出油に対して高吸油デキストリンを少量添加するだけで
粉末フレーバー製剤を得ることができること、従って製
品の単位重量当りの液体抽出油の香気成分が濃厚に含有
するものが得られること、しかも本発明の方法によって
得られる食品用フレーバー製剤は水溶解性が非常に良
く、水相に添加するとたちどころに溶解してフレーバー
が充分に発現し、フレーバー製剤として極めて優れたも
のが得られると言う画期的な効果を奏することを発見
し、この知見に基いて本発明を完成した。[Means for Solving the Problems] Therefore, the inventors of the present invention have conducted various studies to develop a new flavor preparation for foods without such drawbacks, and as a result, have obtained dried food materials such as powdered soy sauce moromi and dried soy sauce cake. When a high extraction oil dextrin is added to and mixed with a liquid extraction oil obtained by adding the medium chain fatty acid triglyceride to heat extraction and filtering, the powder flavor is obtained by adding a small amount of the high absorption oil dextrin to the liquid extraction oil. It is possible to obtain a formulation, and thus to obtain a product in which the aroma component of the liquid extracted oil per unit weight of the product is densely contained, and moreover, the flavoring formulation for foods obtained by the method of the present invention is very water-soluble. Well, it is said that when added to the aqueous phase, it dissolves instantly and the flavor is fully expressed, resulting in an extremely excellent flavor formulation. Found possible to achieve the-term effects, the present invention has been completed based on this finding.
【０００４】[0004]
【課題を解決するための手段】即ち、本発明は乾燥食品
素材を中鎖脂肪酸トリグリセライドに添加し加熱抽出を
行ない、濾過して得られた液体抽出油に高吸油デキスト
リンを等重量倍以上添加混和してなる食品用フレーバー
製剤である。[Means for Solving the Problems] That is, the present invention is to add a dry food material to medium-chain fatty acid triglyceride for heat extraction, and to add a highly oil-absorbing dextrin to a liquid extracted oil obtained by filtration in an equal weight ratio or more and mix it. It is a flavor preparation for food.
【０００５】以下本発明を詳細に説明する。The present invention will be described in detail below.
【０００６】先ず、本発明に用いられる乾燥食品素材と
しては、醤油、味噌、清酒、味淋等の醸造食品；醤油諸
味、清酒醪等、醸造食品の半製品；醤油粕、酒粕等の醸
造食品の副産物；海老、煮干、鰹節等の海産物；人参、
玉葱、トマト、韮、大根、椎茸等の野菜；メロン、イチ
ゴ、パイナップル、ミカン、ブドウ等の果物及び月桂
樹、桂皮、丁子、トウガラシ、ウイキョウ、ショウガ、
ニンニク、コショウ、ニクズク、セイジ、タイム、ウコ
ン、アニス、クミン、コリアンダー、ナツメグ、パプリ
カ等の香辛料からなる群より選ばれた一種が挙げられ
る。First, as the dry food material used in the present invention, brewed foods such as soy sauce, miso, sake, and miso; semi-finished products of soy sauce moromi, sake mash, brewed foods; brewed foods such as soy sauce lees and sake lees By-products; marine products such as shrimp, dried sardines and dried bonito flakes; carrots
Vegetables such as onions, tomatoes, dwarfs, radishes and shiitake mushrooms; fruits such as melons, strawberries, pineapples, mandarins, grapes and laurels, cinnamon, cloves, peppers, fennel, ginger,
Examples include one selected from the group consisting of spices such as garlic, pepper, nutmeg, sage, thyme, turmeric, anise, cumin, coriander, nutmeg, and paprika.
【０００７】これらは水分含有量が２０％（以下％は重
量％を意味する）以下、特に１５％以下となるまで乾燥
し、粉砕物はそのまま使用できるがそうでない物は粉砕
した後使用することが好ましい。即ち、この後に続く抽
出は１００℃を越える高温度で行なうことが好ましい
が、原料の水分含有量が２０％を越えると沸点の低下に
よって上記高温度での抽出が行ないにくくなるので好ま
しくない。These are dried until the water content becomes 20% or less (hereinafter% means% by weight), particularly 15% or less, and the pulverized product can be used as it is, but the pulverized product can be used after pulverizing. Is preferred. That is, the subsequent extraction is preferably carried out at a high temperature of more than 100 ° C., but if the water content of the raw material exceeds 20%, it is difficult to carry out the extraction at the above-mentioned high temperature due to the lowering of the boiling point, which is not preferable.
【０００８】次に、本発明を実施するには乾燥食品素材
を中鎖脂肪酸トリグリセライドに添加し加熱抽出を行な
う。中鎖脂肪酸トリグリセライドの添加量は、乾燥食品
素材に対して等量ないし１００重量倍、特に２〜１０重
量倍が好ましい。加熱抽出の加熱温度は６０〜１７０
℃、特に１００〜１５０℃での範囲で行なうことが好ま
しいが、就中１２０〜１４０℃に加熱して行なうことが
好ましい。抽出時間は目的とするフレーバー成分が抽出
液中に充分移行するのに充分な時間とすることが望まし
く、一般には５分〜３時間、特に４０〜８０分が好まし
い。Next, to carry out the present invention, the dry food material is added to the medium-chain fatty acid triglyceride and heat extraction is performed. The amount of the medium-chain fatty acid triglyceride added is preferably equal to 100 times by weight, particularly 2 to 10 times by weight, the amount of the dry food material. The heating temperature for heat extraction is 60 to 170.
The heating is preferably carried out at a temperature in the range of 100 to 150 ° C., preferably 120 to 140 ° C. The extraction time is preferably a time sufficient for the target flavor component to be sufficiently transferred into the extract, and is generally 5 minutes to 3 hours, preferably 40 to 80 minutes.
【０００９】次に、このようにして得られた加熱抽出液
を濾紙又は濾布等により濾過し固形物を除去して液体抽
出油を得、これに高吸油デキストリンを等重量倍以上添
加混和する。Next, the heated extract thus obtained is filtered through a filter paper or a filter cloth to remove solids to obtain a liquid extract oil, and a highly oil-absorbing dextrin is added thereto in an amount equal to or more than 1 times its weight. .
【００１０】ここに用いられる高吸油デキストリンと
は、デキストロース当量（ＤＥ）が約３０以下の澱粉
加水分解物と、海草抽出物、植物性種子粘質物、植物
性果実粘質物、植物性樹脂様粘質物、微生物産生粘質
物、水溶性もしくは水分散性蛋白質及びセルロース誘導
体からなる群から選ばれる１種または２種以上の高分子
物質との水分散液のドラムドライヤー乾燥粉末からなる
もの（特公昭６１−５２７４０号参照）である。上記、
澱粉加水分解物としては、馬鈴薯澱粉、トウモロコシ澱
粉、モチトウモロコシ澱粉、甘藷澱粉、小麦澱粉、米澱
粉、タピオカ澱粉、サゴ澱粉などの天然澱粉；アミロー
スやアミロペクチン分画物、エーテル化澱粉、エステル
化澱粉、架橋澱粉、酸化澱粉、酸処理澱粉、グラフト化
澱粉などの化工澱粉；などの各種の澱粉及びその誘導体
を常法に従って酸分解、アルカリ分解、酵素分解または
それらの組合せによって加水分解したものでよく、ＤＥ
約３０以下のものである。上記高分子物質としてはアル
ギン酸ナトリウム、寒天、カラギーナンなどの海草抽出
物、ローカストビーンガム、グアーガム、タマリンドの
ような植物性種子粘質物、ペクチンのような植物性果実
粘質物、アラビアガム、トラガントガムなどの植物性樹
脂様粘質物、デキストラン、キサンタンガム、プルラン
などの微生物産生粘質物、ゼラチン、カゼインナトリウ
ム、水溶性卵白、全卵、コラーゲンなどの水溶性もしく
は水分散性蛋白質、カルボキシメチルセルロースなどの
セルロース誘導体が用いられる。そして、上記澱粉加水
分解物に対して０．１〜１０重量％の上記高分子物質を
使用し、該澱粉加水分解物と該高分子物質を含有する水
分散液を調製し、常法に従って、ダブル式あるいはシン
グル式のドラムドライヤーで乾燥、粉末化することによ
り製造できる。本発明に用いられる高吸油デキストリン
は上記以外に次のものも同様に使用できる。即ち、酸
処理澱粉及び／又は酸化澱粉と、酵素変性デキストリ
ン及び／又は乳糖、との水分散液のドラムドライヤー乾
燥粉末からなるもの（特開昭６０−１２３４２９参照）
である。上記酸処理澱粉、酸化澱粉及び酵素変成デキス
トリンの例としては、上述した天然澱粉、化工澱粉、ま
たはその誘導体を常法に従って、塩酸、硝酸、硫酸など
の鉱酸によって処理する酸処理、次亜塩素酸ソーダ、過
酸化水素などの酸化剤によって処理する酸化、及び酵素
分解による酵素変性デキストリン化によって得られるも
のを用いる。上記酸処理澱粉、酸化澱粉の分解度の程度
は、粘度であらわすと、２５％濃度で９０℃で１０分間
加熱した後、３０℃に冷却しＢＭ型回転粘度計で測定し
た値が、５〜１０００センチポイズのものである。そし
て、上記酸処理澱粉及び／又は酸化澱粉を１〜６０重量
％と、酵素変性デキストリン及び／又は乳糖を４０〜９
９重量％使用し、両者の水分散液を調製し、常法に従っ
て、ダブル式あるいはシングル式のドラムドライヤーで
乾燥、粉末化することにより製造できる。The highly oil-absorbing dextrin used herein is a starch hydrolyzate having a dextrose equivalent (DE) of about 30 or less, a seaweed extract, a vegetable seed mucilage, a vegetable fruit mucilage, a vegetable resin-like mucus. Which is a drum dryer dry powder of an aqueous dispersion of one or more polymeric substances selected from the group consisting of a substance, a mucus produced by a microorganism, a water-soluble or water-dispersible protein and a cellulose derivative (Japanese Patent Publication No. No. 52740). the above,
Examples of the starch hydrolyzate include potato starch, corn starch, waxy corn starch, natural starch such as sweet potato starch, wheat starch, rice starch, tapioca starch and sago starch; amylose and amylopectin fractions, etherified starch, esterified starch. , Cross-linked starch, oxidized starch, acid-treated starch, modified starch such as grafted starch; and various starches and derivatives thereof may be hydrolyzed by acid decomposition, alkali decomposition, enzymatic decomposition or a combination thereof according to a conventional method. , DE
It is about 30 or less. Examples of the polymer include sodium alginate, agar, seaweed extract such as carrageenan, locust bean gum, guar gum, plant seed mucilage such as tamarind, plant fruit mucilage such as pectin, gum arabic, tragacanth gum and the like. Vegetable resin-like mucilages, dextran, xanthan gum, mucilages produced by microorganisms such as pullulan, gelatin, sodium caseinate, water-soluble egg whites, water-soluble or water-dispersible proteins such as collagen, and cellulose derivatives such as carboxymethyl cellulose are used. To be Then, 0.1 to 10% by weight of the polymer substance is used based on the starch hydrolyzate to prepare an aqueous dispersion containing the starch hydrolyzate and the polymer substance. It can be produced by drying with a double-type or single-type drum dryer and pulverizing. In addition to the above, the highly oil-absorbing dextrin used in the present invention may also be the following. That is, it comprises a drum dryer dry powder of an aqueous dispersion of acid-treated starch and / or oxidized starch and enzyme-modified dextrin and / or lactose (see JP-A-60-123429).
Is. Examples of the above-mentioned acid-treated starch, oxidized starch and enzyme-modified dextrin include the above-mentioned natural starch, modified starch or a derivative thereof treated with a mineral acid such as hydrochloric acid, nitric acid or sulfuric acid according to a conventional method, hypochlorite. The one obtained by oxidation by treatment with an oxidizing agent such as acid soda or hydrogen peroxide, and enzyme-modified dextrinization by enzymatic decomposition is used. The degree of decomposition of the acid-treated starch and the oxidized starch is expressed in terms of viscosity. After heating at 90% for 10 minutes at 25% concentration and then cooling to 30 ° C, the value measured by a BM type rotational viscometer is 5 to 5. It is 1000 centipoise. And, the acid-treated starch and / or oxidized starch is 1 to 60% by weight, and the enzyme-modified dextrin and / or lactose is 40 to 9% by weight.
It can be manufactured by using 9% by weight to prepare an aqueous dispersion of both, and drying and pulverizing with a double type or single type drum dryer according to a conventional method.
【００１１】高吸油デキストリンの添加量は、液体抽出
油に対して等重量倍以上、特に１．１〜３．０重量倍が
好ましい。即ち、添加量が少な過ぎると粉末物が得られ
ず反対に多過ぎると液体抽出油の香気成分の濃度が希薄
なものとなる。The amount of highly oil-absorbing dextrin added is preferably equal to or more than the weight of the liquid extracted oil, and particularly preferably 1.1 to 3.0 times. That is, if the amount of addition is too small, a powder product is not obtained, and if the amount is too large, the concentration of the aroma component of the liquid extracted oil becomes dilute.
【００１２】このようにして、本発明によれば水溶解性
の非常に優れた、しかも濃厚な香気を有する食品用フレ
ーバー製剤が得られる。In this way, according to the present invention, a flavor preparation for foods having a very excellent water solubility and a rich aroma can be obtained.
【００１３】[0013]
【実施例】以下、実施例を示して本発明の効果をより具
体的に説明する。EXAMPLES The effects of the present invention will be described more specifically below with reference to examples.
【００１４】実施例１
醤油熟成諸味を圧搾して得られた醤油粕を熱風乾燥し粉
砕して乾燥食品素材を調製し、これに中鎖脂肪酸トリグ
リセライド（日本油脂社製パナセート８１０）を５重量
部添加し１３０℃で６０分加熱抽出を行ない、次いで濾
紙を用いて吸引濾過し液体抽出油を得た。Example 1 A soy sauce cake obtained by pressing soy sauce ripening moromi was dried with hot air and pulverized to prepare a dry food material, and 5 parts by weight of medium chain fatty acid triglyceride (Panasate 810 manufactured by NOF CORPORATION) was prepared. The mixture was added, and heat extraction was performed at 130 ° C. for 60 minutes, followed by suction filtration using a filter paper to obtain a liquid extraction oil.
【００１５】次いで、これに高吸油デキストリン（日澱
化学社製、「オイル キュー」）を等重量倍添加し、均
一に混和して醤油の香気を高濃度で有する食品用フレー
バー製剤を得た。Next, a highly oil-absorbing dextrin (manufactured by Nitto Kagaku Co., Ltd., "Oil Que") was added in an equal weight ratio and mixed uniformly to obtain a flavor preparation for food having a high concentration of aroma of soy sauce.
【００１６】また、比較のため上記液体抽出油に対して
サイクロデキストリンを添加し、粉末化物を得るための
サイクロデキストリンの必要最小限の添加量を調べた。
また、この様にして得られた２種類の食品用フレーバー
製剤の水溶解性についても調べた。その結果を表１に示
す。For comparison, cyclodextrin was added to the above liquid extracted oil, and the minimum required amount of cyclodextrin to obtain a powdered product was examined.
In addition, the water solubility of the two flavor preparations for foods thus obtained was also examined. The results are shown in Table 1.
【００１７】 [0017]
【００１８】注１）上記表１における水溶解性とは、容
量１００ｍｌのメスシリンダーに蒸留水を１００ｍｌ入
れ、上部より食品用フレーバー製剤を１０ｇ静かに投入
し、攪拌することなくそのまま静置し、５分後の状態を
観察したものである。
注２）水溶液の香気の強弱は、水溶液を攪拌したものに
ついて官能試験をした。Note 1) Water solubility in Table 1 above means that 100 ml of distilled water is put into a graduated cylinder having a capacity of 100 ml, 10 g of a flavor preparation for food is gently added from the upper portion, and the mixture is allowed to stand as it is without stirring. This is an observation of the state after 5 minutes. Note 2) For the strength and weakness of the aroma of the aqueous solution, a sensory test was conducted on the agitated aqueous solution.
【００１９】[0019]
【実施例２】 上記実施例１の食品用フレーバー製剤の
製造法において、「醤油粕」の代りに「粉砕煮干」、
「干した桜エビの粉砕物」、「粉末乾燥玉葱（水分６
％）」、「粉末乾燥ショウガ（水分７％）」、「粉末味
噌」、「粉末醤油」、「粉末椎茸」を用いる以外は全く
同様にしてそれぞれ原料素材特有の香気を濃厚に有する
食品用フレーバー製剤を得た。[Example 2] In the method for producing a flavor preparation for food of Example 1 above, "crushed and dried" instead of "soy sauce lees",
"Dried cherry shrimp crushed product", "Powder dried onion (water 6
%) ”,“ Powdered dry ginger (water content 7%) ”,“ Powdered miso ”,“ Powdered soy sauce ”, and“ Powdered shiitake ”in exactly the same manner except for using rich flavors for food materials. A formulation was obtained.
【００２０】[0020]
【発明の効果】本発明は、醤油粕、粉砕煮干、干した桜
エビの粉砕物、粉末乾燥玉葱、粉末乾燥ショウガ、粉末
味噌、粉末醤油、粉末椎茸及び粉末醤油諸味等の乾燥食
品素材を中鎖脂肪酸トリグリセライドに添加し加熱抽出
を行ない、濾過して得られた液体抽出油に高吸油デキス
トリンを等重量倍以上添加混和するものであるから、
素材特有の香気を有する粉末フレーバー製剤を得ること
ができる、また本発明品は前記液体抽出油に対して少
量の高吸油デキストリンを添加することにより得られる
ため、製品の単位重量当りの液体抽出油の香気成分が濃
厚に含有するものが得られる、そしてまた本発明の方
法によって得られる食品用フレーバー製剤は水溶解性が
非常に良く、水相に添加するとたちどころに溶解してフ
レーバーが充分に発現し、フレーバー製剤として極めて
優れたものが得られると言う画期的な効果を奏する。INDUSTRIAL APPLICABILITY According to the present invention, dried food materials such as soy sauce cake, crushed dried sardine, dried cherry shrimp crushed product, powder dried onion, powder dried ginger, powdered miso, powdered soy sauce, powdered shiitake mushroom and powdered soy sauce moromi are used. It is added to the chain fatty acid triglyceride and subjected to heat extraction, and the highly oil-absorbing dextrin is added to the liquid extraction oil obtained by filtration in an amount equal to or more than 1 times by weight and mixed,
It is possible to obtain a powdered flavor preparation having an aroma peculiar to the material, and since the product of the present invention is obtained by adding a small amount of highly oil-absorbing dextrin to the liquid extracted oil, the liquid extracted oil per unit weight of the product is obtained. It is obtained that the flavor component of the above is concentrated, and the flavor preparation for foods obtained by the method of the present invention has very good water solubility, and when added to the water phase, it immediately dissolves and the flavor is sufficiently enhanced. It has an epoch-making effect that it is expressed and an extremely excellent flavor preparation is obtained.
Claims (2)
イドに添加し加熱抽出を行ない、濾過して得られた液体
抽出油に高吸油デキストリンを等重量倍以上添加混和し
てなる食品用フレーバー製剤1. A flavor preparation for foods, which is obtained by adding a dry food material to a medium-chain fatty acid triglyceride, performing heat extraction, and adding a highly oil-absorbing dextrin in an equal weight ratio or more to a liquid extracted oil obtained by filtration.
食品の半製品、醸造食品の副産物、海産物、野菜、果物
及び香辛料からなる群より選ばれた一種である請求項１
に記載の食品用フレーバー製剤2. The dried food material is one selected from the group consisting of brewed foods, semi-finished products of brewed foods, by-products of brewed foods, marine products, vegetables, fruits and spices.
Flavor preparations for food described in
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3178954A JPH053764A (en) | 1991-06-25 | 1991-06-25 | Flavor preparation for food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3178954A JPH053764A (en) | 1991-06-25 | 1991-06-25 | Flavor preparation for food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH053764A true JPH053764A (en) | 1993-01-14 |
Family
ID=16057567
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3178954A Pending JPH053764A (en) | 1991-06-25 | 1991-06-25 | Flavor preparation for food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH053764A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07213250A (en) * | 1994-02-03 | 1995-08-15 | Matsutani Chem Ind Ltd | Production of granular seasoning |
| US7842321B2 (en) | 2004-10-19 | 2010-11-30 | Ajinomoto Co., Inc. | Method of concentrating minor ingredient contained in oily matter obtained from plant tissue |
| 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 |
| CN113768119A (en) * | 2021-09-14 | 2021-12-10 | 四川川娃子食品有限公司 | Low-energy oil-splashing peppers and preparation method thereof |
-
1991
- 1991-06-25 JP JP3178954A patent/JPH053764A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07213250A (en) * | 1994-02-03 | 1995-08-15 | Matsutani Chem Ind Ltd | Production of granular seasoning |
| US7842321B2 (en) | 2004-10-19 | 2010-11-30 | Ajinomoto Co., Inc. | Method of concentrating minor ingredient contained in oily matter obtained from plant tissue |
| 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 |
| CN113768119A (en) * | 2021-09-14 | 2021-12-10 | 四川川娃子食品有限公司 | Low-energy oil-splashing peppers and preparation method thereof |
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