JPH0697970B2 - Manufacturing method of seasoning oil - Google Patents
Manufacturing method of seasoning oilInfo
- Publication number
- JPH0697970B2 JPH0697970B2 JP60081884A JP8188485A JPH0697970B2 JP H0697970 B2 JPH0697970 B2 JP H0697970B2 JP 60081884 A JP60081884 A JP 60081884A JP 8188485 A JP8188485 A JP 8188485A JP H0697970 B2 JPH0697970 B2 JP H0697970B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- fat
- vegetables
- seasoning
- oils
- 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.)
- Expired - Lifetime
Links
Landscapes
- Edible Oils And Fats (AREA)
- Seasonings (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、調味油の製造法、詳しくは、魚料理、肉料理
を始めとする各種の調理に使用して香味改善に著しい効
果のある正味油の製造法に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention is used in various methods for producing seasoning oils, specifically, in fish dishes, meat dishes and various other types of cooking, and has a remarkable effect in improving flavor. It relates to a method for producing net oil.
〔従来の技術〕 従来、各種の調理に使用される油脂は、からし油、ごま
油等のように起源となる油糧作物自体に含まれている香
味成分が残存する場合を除いて、油脂それ自体に特別の
調味を施すことは殆ど行われておらず、調理時に、食
塩、食酢、砂糖、化学調味料、スパイス等を加えて味を
整えていくものであった。[Prior Art] Conventionally, fats and oils used for various cooking are the fats and oils except for the case where the flavor component contained in the origin oil crop itself such as mustard oil and sesame oil remains. Almost no special seasoning is applied to itself, and salt, vinegar, sugar, chemical seasonings, spices, etc. are added during cooking to adjust the taste.
古くより、スパイスの他、香味野菜が魚類の生臭み、肉
類の臭みを消すことが知られており、魚料理、肉料理に
は欠かせない材料となっている。It has been known for a long time that flavored vegetables, in addition to spices, eliminate the fishy odor of fish and the odor of meat, and it is an essential ingredient for fish and meat dishes.
しかしながら、これらの香味野菜は水分を多量に含んで
おり、香味成分自体も他のスパイス類に比較すると決し
て強いものではなく、使用にあたっては何等かの処理が
必要であり、通常、スープ状に煮詰めてそのスープを使
用したり、油でいためてそのエキス成分、香り成分を浸
出させて使用することが行われてきている。これらの処
理は、一般のレストランや家庭での調理を考えた場合に
はその手間はさして問題にならないが、工業的規模で香
味野菜のエキス成分及び香り成分を利用しようとする場
合には手間及び長時間を要し、現実的には困難であっ
た。However, these flavored vegetables contain a large amount of water, and the flavor component itself is not as strong as other spices, and some treatment is required before use, and it is usually boiled into a soup. It has been practiced to use the soup or to leach the extract and aroma components with oil and use. These treatments do not cause much trouble when considering cooking at a general restaurant or at home, but when trying to utilize the extract and aroma components of the flavored vegetables on an industrial scale, the trouble and It took a long time and it was difficult in reality.
また、予め油中に野菜等を浸漬し、減圧下に30〜60分間
加熱処理することによって油中に野菜のエキス成分、香
り成分を溶解させて調味用油を得て、これを調理に使用
する方法が提案されている(特開昭60−19449号公報参
照)が、この方法においても調味油を連続的には製造で
きず、減圧処理が必要な点や加熱処理に長時間を要する
点など工業化に問題を残しているものであった。In addition, vegetables are immersed in oil in advance and heat-treated under reduced pressure for 30 to 60 minutes to dissolve the vegetable extract and aroma components in the oil to obtain seasoning oil, which is used for cooking. Although a method has been proposed (see JP-A-60-19449), the seasoning oil cannot be continuously produced even by this method, and it requires depressurization or requires a long time for heat treatment. It was a problem that remained industrialized.
本発明者等は、香味性野菜を利用する上でのかかる問題
点を解決すべく研究検討を重ねた結果、油脂と香味性野
菜を混合した後、加圧下、連続的に加熱処理を行うこと
により、効果的に香味性野菜からエキス成分及び香り成
分を油脂に移行させることができることを見い出し、本
発明に到達した。The present inventors, as a result of repeated research and study to solve such problems in using flavored vegetables, after mixing the fat and oil and flavored vegetables, under pressure, continuously perform a heat treatment As a result, they have found that it is possible to effectively transfer the extract component and the scent component from the flavored vegetables to the fats and oils, and arrived at the present invention.
即ち、本発明の調味油の製造法は、油脂、香味性野菜及
びポリグリセリン縮合リシノレイン酸エステルを混合し
た後、加圧下、チューブラーの熱交換機又は掻き取り式
の熱交換機を用いて連続的に加熱処理を行い香味性野菜
からエキス成分及び香り成分等を油脂中に移行させるこ
とを特徴とするものである。That is, the method for producing the seasoning oil of the present invention is a method in which fats and oils, flavor vegetables and polyglycerin condensed ricinoleic acid ester are mixed, and then under pressure, continuously using a tubular heat exchanger or a scraping heat exchanger. It is characterized in that heat treatment is carried out to transfer the extract component, the scent component and the like from the flavored vegetables into the fat and oil.
以下に、本発明の調味油の製造法について詳述する。Below, the manufacturing method of the seasoning oil of this invention is explained in full detail.
本発明で使用する油脂としては、食用に適する油脂で、
例えば、大豆油、ナタネ油、とうもろこし油、綿実油、
パーム油、ヤシ油、乳脂、ラード、牛脂、魚油等の各種
動植物油脂及びそれらに水素添加、異性化、エステル交
換、分別等の処理を施して得られる油脂等があげられ
る。油脂の種類、かたさについては調味油の使用目的に
よって適宜選定される。The fats and oils used in the present invention are edible fats and oils,
For example, soybean oil, rapeseed oil, corn oil, cottonseed oil,
Examples thereof include various animal and vegetable oils and fats such as palm oil, coconut oil, milk fat, lard, beef tallow and fish oil, and oils and fats obtained by subjecting them to hydrogenation, isomerization, transesterification, fractionation and the like. The type and hardness of fats and oils are appropriately selected according to the purpose of use of the seasoning oil.
また、本発明で使用する香味性野菜は、スパイスとして
も用いられる、玉葱、セロリー、パセリ、ニンニク、生
姜等の精油を含む野菜の他、香り、風味を利用する通常
の野菜類も包含する。香味性野菜は、油脂へのエキス成
分、香り成分の移行を容易にする目的で適宜細断、磨砕
することが好ましい。The flavor vegetables used in the present invention include vegetables containing essential oils such as onions, celery, parsley, garlic and ginger, which are also used as spices, as well as ordinary vegetables utilizing aroma and flavor. It is preferable that the flavored vegetables be appropriately shredded and ground for the purpose of facilitating the transfer of the extract component and the scent component to the oil and fat.
上記油脂と上記香味性野菜の使用比率は、香味性野菜の
種類、調味油の使用目的によって適宜決められ、特に限
定されない。The use ratio of the fats and oils and the flavor vegetables is appropriately determined depending on the type of flavor vegetables and the purpose of using the seasoning oil, and is not particularly limited.
また、本発明においては、香味性野菜から浸出する水及
び水溶性成分を安定に油脂中に乳化分散させるために、
乳化剤としてポリグリセリン縮合リシノレイン酸エステ
ルを上記油脂及び上記香味性野菜と共に混合する。Further, in the present invention, in order to stably emulsify and disperse water and water-soluble components leached from flavored vegetables in fats and oils,
Polyglycerin condensed ricinoleic acid ester as an emulsifier is mixed with the above-mentioned fat and oil and the above-mentioned flavoring vegetables.
このポリグリセリン縮合リシノレイン酸エステルとはポ
リグリセリンと縮合リシノレイン酸とのエステルであ
り、通常、グリセリン重合度2〜3のポリグリセリンと
リシノレイン酸の縮合度3〜5の縮合リシノレイン酸と
のモノ若しくはジエステルの混合物が使用される。乳化
剤の添加量は調味油の使用目的等によって異なるが、通
常、0.02〜3重量%程度とするとよい。The polyglycerin condensed ricinoleic acid ester is an ester of polyglycerin and condensed ricinoleic acid, and is usually a mono- or diester of polyglycerin having a degree of polymerization of glycerin 2 to 3 and condensed ricinoleic acid having a degree of condensation of 3 to 5 of ricinoleic acid. A mixture of Although the amount of the emulsifier added varies depending on the purpose of use of the seasoning oil and the like, it is usually about 0.02 to 3% by weight.
また、本発明においては、風味の強化、外観の改良のた
め、香料、スパイス、精油類、色素等を本発明の目的を
損なわない限り任意に添加できる。また、本発明では、
前記油脂、前記香味性野菜及び前記ポリグリセリン縮合
リシノレイン酸エステルを混合した後、加圧下で連続的
に加熱処理を行うが、この際の加圧の程度は少なくとも
加熱温度においての水の沸騰を防止できる程度に行う必
要があり、通常1.5〜7Kg/cm2、好ましくは2〜5Kg/cm2
で行うのがよい。加熱温度は香味性野菜に含まれるエキ
ス成分及び香り成分の熱安定性にもよるが、通常80〜16
0℃、好ましくは100〜150℃で行う。Further, in the present invention, flavors, spices, essential oils, pigments and the like may be optionally added in order to enhance the flavor and improve the appearance, as long as the object of the present invention is not impaired. Further, in the present invention,
After mixing the fats and oils, the flavored vegetables and the polyglycerin condensed ricinoleic acid ester, heat treatment is continuously performed under pressure, but the degree of pressurization at this time prevents boiling of water at least at the heating temperature. It should be done to the extent possible, usually 1.5-7 Kg / cm 2 , preferably 2-5 Kg / cm 2.
It is good to do it in. The heating temperature depends on the thermal stability of the extract and aroma components contained in the flavor vegetables, but is usually 80 to 16
It is carried out at 0 ° C, preferably 100 to 150 ° C.
この連続的な加熱処理はチューブラーの熱交換機若しく
は掻き取り式の熱交換機を用いて行うことができ、例え
ば、通常、流動状の食品を殺菌するのに用いられている
掻き取り式熱交換機である間接加熱方式のUHT殺菌機を
使用するのが好ましい。This continuous heat treatment can be performed using a tubular heat exchanger or a scraping heat exchanger, for example, a scraping heat exchanger that is usually used to sterilize fluid foods. It is preferred to use some indirectly heated UHT sterilizers.
上記の加圧下での連続的加熱処理は、通常、数秒〜数十
秒行えばよく、長くても数分以内である。The continuous heat treatment under pressure is usually performed for a few seconds to a few tens of seconds, and is within a few minutes at the longest.
本発明の調味油の製造法の好ましい実施態様の一例を以
下にあげる。An example of a preferred embodiment of the method for producing seasoning oil of the present invention will be given below.
まず油脂を加温し液状にしたものにポリグリセリン縮合
リシノレイン酸エステルを添加し、これに香味性野菜を
細かく細断したものを浸漬し、浸漬した野菜が沈降しな
いように撹拌を加えておく。この油脂と香味性野菜の混
合物をポンプにて加圧しながら間接加熱方式のUHT殺菌
機に通す。次いで、この混合物を冷却した後、必要に応
じて香味性野菜の残渣を分離し、本発明に係る調味油を
得る。また更に、油脂が常温で固形脂を含む場合は必要
に応じて急冷可塑化装置を通して可塑化油脂状の調味油
を得ることもできる。First, polyglycerin-condensed ricinoleic acid ester is added to the oil and fat which has been heated to a liquid state, and the shredded flavored vegetables are soaked in this and stirred so that the soaked vegetables do not settle. This mixture of oil and fat and flavored vegetables is passed through an indirect heating type UHT sterilizer while pressurizing with a pump. Next, after cooling this mixture, the flavoring vegetable residue is separated as necessary to obtain the seasoning oil according to the present invention. Further, if the fat or oil contains solid fat at room temperature, a seasoning oil in the form of a plasticized fat or oil can be obtained through a quenching plasticizer if necessary.
実施例1 予備混合タンクにパーム軟質油400Kg、大豆油400Kgを入
れ、50℃前後に加熱する。これにポリグリセリン縮合リ
シノレイン酸エステル1Kgを添加し均一に撹拌混合す
る。次いで、玉葱を剥皮し3〜6mmの大きさにみじん切
りにしたもの200Kg及びナツメグ精油400gを加え、分離
しないようによく撹拌する。次いで、これを掻き取り式
殺菌機(UHT殺菌機)に通し、5Kg/cm2の圧力下150℃に
上昇させホールディングチューブに導き約30秒保持し加
熱処理を行う。このものを更に掻き取り式冷却機に通し
約30℃まで冷却させ、油脂・乳化剤・玉葱混合処理物を
得る。この油脂・乳化剤・玉葱混合処理物から玉葱残渣
を除去し、調味油を得る。Example 1 400 kg of palm soft oil and 400 kg of soybean oil are placed in a premix tank and heated to about 50 ° C. To this, 1 kg of polyglycerin condensed ricinoleic acid ester is added and uniformly mixed with stirring. Next, peel the onion and chop it to a size of 3 to 6 mm to add 200 kg and nutmeg essential oil 400 g, and stir well so as not to separate. Then, this is passed through a scraping type sterilizer (UHT sterilizer), heated to 150 ° C. under a pressure of 5 Kg / cm 2 , introduced into a holding tube, and held for about 30 seconds for heat treatment. This product is further passed through a scraping type cooler and cooled to about 30 ° C. to obtain a mixed product of oil and fat / emulsifier / onion. The onion residue is removed from this oil / fat / emulsifier / onion mixed product to obtain seasoning oil.
得られた調味油20gを100gのマグロ赤身肉に加え加熱し
た後調理したところ、他のスパイス類を併用することな
く魚の生ぐさ臭が全くない非常に美味なものが得られ
た。When 20 g of the obtained seasoning oil was added to 100 g of tuna red meat and the mixture was heated and cooked, a very delicious product with no raw fish odor was obtained without using other spices.
〔発明の効果〕 本発明の調味油の製造法によれば、香味性野菜に含まれ
るエキス成分及び香り成分を連続的且つ効果的に油脂に
移行させることができる。[Effect of the Invention] According to the method for producing seasoning oil of the present invention, the extract component and the scent component contained in the flavored vegetables can be continuously and effectively transferred to the fats and oils.
Claims (2)
リシノレイン酸エステルを混合した後、加圧下、チュー
ブラーの熱交換機又は掻き取り式の熱交換機を用いて連
続的に加熱処理を行い香味性野菜からエキス成分及び香
り成分等を油脂中に移行させることを特徴とする調味油
の製造法。1. A flavored vegetable is prepared by mixing oils and fats, a flavored vegetable and polyglycerin condensed ricinoleic acid ester, and then continuously heating the mixture under pressure using a tubular heat exchanger or a scraping heat exchanger. A method for producing a seasoning oil, which comprises migrating an extract component, a scent component, and the like into a fat or oil.
囲第(1)項記載の調味油の製造法。2. The method for producing seasoning oil according to claim 1, wherein an emulsifier is added to the oil or fat in advance.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60081884A JPH0697970B2 (en) | 1985-04-17 | 1985-04-17 | Manufacturing method of seasoning oil |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60081884A JPH0697970B2 (en) | 1985-04-17 | 1985-04-17 | Manufacturing method of seasoning oil |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS61239859A JPS61239859A (en) | 1986-10-25 |
JPH0697970B2 true JPH0697970B2 (en) | 1994-12-07 |
Family
ID=13758876
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP60081884A Expired - Lifetime JPH0697970B2 (en) | 1985-04-17 | 1985-04-17 | Manufacturing method of seasoning oil |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH0697970B2 (en) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP5171380B2 (en) * | 2008-05-09 | 2013-03-27 | 株式会社カネカ | Method for producing flavor oil and flavor oil |
JP6483357B2 (en) * | 2014-06-18 | 2019-03-13 | 株式会社J−オイルミルズ | Dressing containing flavor oil |
JP2018057313A (en) * | 2016-10-04 | 2018-04-12 | キユーピー株式会社 | Garlic oil and method for producing the same |
US20200337354A1 (en) * | 2017-11-22 | 2020-10-29 | J-Oil Mills, Inc. | Method for producing powder oil and fat composition |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS60256344A (en) * | 1984-05-31 | 1985-12-18 | Takasago Corp | Preparation of seasoned oil |
-
1985
- 1985-04-17 JP JP60081884A patent/JPH0697970B2/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
JPS61239859A (en) | 1986-10-25 |
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