【発明の詳細な説明】[Detailed description of the invention]
本発明は風味（以下、本発明においては風味と
は香、味などの総合された呈味成分のすべてをい
う。）良好な長期にわたり品質の安定した香味油
を得ることを目的とし、風味の発現に水の存在を
必要とするものや、水及び／又は油に可溶性の風
味成分を多く含む食品、好適には天然食品を原料
として、これらの成分を油溶性風味成分と共に水
溶性成分をも油脂に移行せしめた後、液状食用油
中より効果的に水分を除去して製造する長期にわ
たり品質の安定した風味良好な香味油に関するも
のである。
近年、食生活の多様化は目覚しいものがあり、
食品原料は勿論の事、調理法に到る迄、その多様
さは驚くべきものがある。この様な社会的風潮を
反映して、調味料の普及は著るしく、中でもスパ
イス類の種類、形態は近年特に多くなり選択にと
まどうばかりである。通常食卓に供せられるスパ
イス類は粉体、液体（油を含む）、ペーストなど
が代表的なものであるが、それぞれ長所、短所を
有しており、風味、安定性、使い易さ、用途の広
さ等広い範囲にわたりすぐれた物性を示すものは
極めて少ない。本発明者等は上記の現状に思いを
致し、種々研究した結果、各種食品例えば香辛
料、野菜、果物、その他すぐれた風味を有する食
品の風味を水の存在下で効果的に液状食用油中に
移行せしめ、食用油と各種原料食品の風味抽出残
渣とを分離せしめしかる後原料食品の風味成分を
含有した該液状食用油を脱水することにより液状
食用油中に抽出された風味成分を長期にわたり安
定化させることに成功して、本発明を完成するに
到つた。
食品の風味成分はその化学的構造により各種溶
媒に対する溶解性が異なる。例えば油によく溶解
するもの、水によく溶解するもの、あるいは酒精
等によく溶解するもの等、又逆にこれらに溶解し
ないもの等、その程度も千差万別であり、従つて
原料食品よりその風味成分を抽出しようとする
際、その成分に適した溶媒を選択する必要があ
る。本発明者等は、食品原料の奥深い複雑な風味
を油脂に附与するには食品原料の油溶性成分の移
行のみでは本発明の目的を達することができず、
水溶性成分をも充分に抽出し、液状食用油に移行
せしめた後液状食用油と各種原料食品の風味抽出
残渣とを分離せしめ、風味成分を含有した該液状
食用油を後記に詳述するように効果的に脱水する
ことにより本発明の目的を達成することを見出し
たのである。
更に本発明を詳しく説明すると、食品の風味を
液状食用油に附与する場合、原料の油溶性成分の
移行のみでは液状食用油の風味が十分とはいえ
ず、水溶性の成分をも十分に液状食用油中に移行
せしめる必要がある。又例えばカラシの辛味を主
体とするカラシ風味を液状食用油に附与するには
まず辛味発現の段階に於て加水分解酵素の反応を
必要とするので、すでにこの段階で水が必要とな
る。以上の例の如く優れた風味を得るため、水の
共存下に於て油脂にて抽出を行えば、抽出後の油
脂中には当然水が混在する事になる。上記の如
く、優れた風味の抽出には水及び油の両者を必要
とするが、抽出後は液状食用油中の水分は、液状
食用油の安定性、抽出された風味の安定性、更に
はカビやバクテリア等微生物の発育防止のため、
速かにある限度以下に迄除去しなければならな
い。そのため脱水を必要とするが、本発明者等の
研究によると、脱水には以下の３条件が必要であ
る。即ち(1)油脂中に移行した風味を変化させたり
逸散させたりしてはならないこと。(2)脱水後も水
溶性成分が油脂中に均一に分散された状態を保つ
ていること。(3)油脂の品質が劣化しないこと。で
ある。本発明者等は以上の点に留意しつつ効果的
な脱水法を見出すことにより本発明を完成するに
至つたのである。
上記本発明者等による効果的脱水法とは従来の
一般食用油の含有水分になるまで脱水することを
いい、例えば液状食用油中の水分が0.1重量％以
下程度にまで脱水されているのをいうのである。
本発明により得られた各種食品の風味を附与さ
れた液状食用油（本発明では香味油と称す。）は、
前記に説明した如く原料食品の風味を充分に移行
せしめるようならしめた結果、例えば天然香辛料
とその抽出物であるエツセンシヤルオイルとの差
のように抽出物の風味に於て何か欠けるものがあ
ると云うようなことはなく、原料食品の有する風
味に極めて近い風味を有している。また原料食品
の風味を液状食用油に溶解、分散させた結果、そ
の風味の経済的変化は極めて少なく、１年後に於
ても風味の劣化は殆んど認められなかつた。更に
液状食用油自体の品質も通常の食用油脂と変ると
ころなく、微生物の発生も全く認められなかつ
た。またこのような香味油は、粉体状の調味料、
香辛料の如く吸湿による品質劣化もなく、取扱い
やすさの点に於ても液状であるので極めて使い易
く、使用時に加水したり、練つたりする必要もな
いのでその用途は広範囲に及ぶ利点がある。
以下順を追つて工程の説明を行う。各種食品原
料を適当な方法により精選、洗滌後、乾燥あるい
は必要ならば焙焼を行う。その後必要に応じ粉
砕、圧扁、圧搾、細断など原料、目的に応じた方
法により組織の破壊を行う。次いで適量の水、液
状食用油（油の種類は目的により適宜に選ばなけ
ればならない。）を加える果物、野菜等、原料自
体十分な水分を保持するものにあつては加水の必
要がない場合もある。この場合前段階の圧搾によ
り得た液状食用油を主体としてもよい。
水と液状食用油を同時に加える場合もあるし、
別々に加える場合もある。これらの添加量は原料
の種類や目的とする製品により異なる事は当然で
あるが、好ましくは原料に対し、水10〜100％、
液状食用油200〜500％である。（％は重量％）
もし、原料が油糧種子の如く油脂を多量含みか
つその含有する油脂に油糧種子の風味を移行せし
める場合、いずれかの工程に於て、原材料中の油
脂分と、それ以外の成分である原料食品風味抽出
残渣の分離を行わねばならないが、その場合の分
離条件は通常の製油条件が適用出来ない場合もあ
るので目的に応じ、その分離法には十分配慮する
必要がある。
風味を液状食用油に移行せしめる際の温度、時
間、撹拌の必要性の有無、あるいはその程度はそ
れぞれの場合により異なるが、通常室温〜90℃、
30分間〜２時間位が好ましく、撹拌はあまり強く
行うと乳化する場合があるので注意を要す。
風味抽出後の抽出残渣の分離は通常濾布あるい
は遠心分離などによる。もし必要があれば更に適
当な手段により微細な油中の残渣を取除いてもよ
い。この様にして得た液状食用油中には抽出残渣
とともに一部分の水分は除去されるがなお水分が
含まれているので残存水分が適当な量になるまで
更に効果的に脱水しなければならないが、前記の
３条件を配慮し、脱水の程度、方法を選ばねばな
らない。脱水工程には遠心分離、吸着などが適し
ている。
本発明者等の研究によると、遠心分離、吸着な
どによる水分除去の際には水分のみが除去され、
抽出された風味は油脂中に残存する0.1％以下の
極少量の水分中に殆んど溶解していることが確認
された。
何れの方法を採用するにしても、その時の温
度、時間などが脱水の程度に大きく影響を及ぼす
ので、結果的には得られた液状食用油の風味の程
度、傾向あるいはそれらの安定性、またカビ、バ
クテリアなど微生物の発育にも影響を及ぼすこと
になり、従つて遠心分離または吸着などの操作を
行う際にはその温度、時間等を目的に応じて選ば
ねばならない。
上記の如き手段によつて液状食用油中の水分は
0.1％以下にまで脱水されていることが好ましい。
実施例 １
１Kgの黒こしよう粒を粉砕機にて、全量の80％
が20メツシユの篩を通過するように粉砕する。次
いで300ｇの水と３Kgの菜種サラダ油を加え、70
℃で１時間密閉容器にて撹拌する。撹拌抽出後
2000r.p.m.10分間遠心分離して抽出残渣の分離を
行う。このようにして水の混在するこしよう風味
の菜種油2.5Kgを得た。次いで当油脂を25℃、５
時間放置後3000r.p.m.10分間遠心分離を行い脱水
する。このようにして得られた良好なこしよう風
味を有する本発明の香味油中の水分は約0.1％で
ある。
当こしよう風味を有する香味油の官能テストの
結果を第１表に示す。
The purpose of the present invention is to obtain a flavor oil with good flavor (hereinafter, in the present invention, flavor refers to all integrated taste components such as fragrance and taste), and whose quality is stable over a long period of time. Foods that require the presence of water for expression or foods that contain a large amount of flavor components that are soluble in water and/or oil, preferably natural foods, are used as raw materials, and these components are combined with oil-soluble flavor components as well as water-soluble components. The present invention relates to a flavor oil with stable quality and good flavor over a long period of time, which is produced by effectively removing water from liquid edible oil after it has been transferred to fats and oils. In recent years, there has been a remarkable diversification of dietary habits.
The variety of foods, from food ingredients to cooking methods, is astonishing. Reflecting this social trend, seasonings have become extremely popular, and the number of types and forms of spices has increased in recent years, making it difficult to choose. Spices that are usually served at dinner tables are typically powders, liquids (including oil), and pastes, but each has its own strengths and weaknesses, including flavor, stability, ease of use, and usage. There are very few materials that exhibit excellent physical properties over a wide range, such as the width of the area. The inventors of the present invention have thought about the above-mentioned current situation, and as a result of various researches, they have found that the flavor of various foods such as spices, vegetables, fruits, and other foods with excellent flavor can be effectively added to liquid edible oil in the presence of water. The flavor components extracted into the liquid edible oil are stabilized for a long period of time by separating the edible oil from the flavor extraction residues of various raw food foods, and then dehydrating the liquid edible oil containing the flavor components of the raw food foods. The present invention was successfully completed. Flavor components of foods have different solubility in various solvents depending on their chemical structures. For example, there are many different types of foods, such as those that dissolve well in oil, those that dissolve well in water, those that dissolve well in alcoholic spirits, and those that do not dissolve in these. When attempting to extract flavor components, it is necessary to select a solvent suitable for the component. The present inventors believe that in order to impart the deep and complex flavor of food raw materials to fats and oils, the objective of the present invention cannot be achieved only by transferring the oil-soluble components of food raw materials.
After sufficiently extracting the water-soluble components and transferring them to liquid edible oil, the liquid edible oil and flavor extraction residues of various raw materials are separated, and the liquid edible oil containing flavor components is prepared as described in detail below. They have discovered that the objects of the present invention can be achieved by effectively dehydrating the water. To further explain the present invention in detail, when imparting food flavor to liquid edible oil, it cannot be said that the flavor of the liquid edible oil is sufficient just by transferring the oil-soluble components of the raw materials; It is necessary to transfer it into liquid edible oil. Furthermore, for example, in order to impart a mustard flavor, which is mainly the spiciness of mustard, to a liquid edible oil, a reaction of a hydrolytic enzyme is first required at the stage of developing the spiciness, so water is already required at this stage. As in the above example, if extraction is performed with fats and oils in the presence of water in order to obtain excellent flavor, water will naturally be mixed in the fats and oils after extraction. As mentioned above, extraction of excellent flavor requires both water and oil, but after extraction, water in liquid edible oil is important for stability of liquid edible oil, stability of extracted flavor, and To prevent the growth of microorganisms such as mold and bacteria,
It must be quickly removed to below a certain limit. Therefore, dehydration is required, and according to research by the present inventors, the following three conditions are required for dehydration. That is, (1) the flavor that has migrated into the fat or oil must not be changed or dissipated. (2) Even after dehydration, the water-soluble components remain uniformly dispersed in the oil and fat. (3) The quality of oils and fats should not deteriorate. It is. The present inventors have completed the present invention by finding an effective dehydration method while keeping the above points in mind. The effective dehydration method described above by the present inventors refers to dehydration until the moisture content of conventional general edible oil is reduced.For example, when the water content in liquid edible oil is dehydrated to about 0.1% by weight or less That's what I'm saying. The liquid edible oil imparted with the flavor of various foods obtained by the present invention (referred to as flavor oil in the present invention) is:
As explained above, as a result of sufficiently transferring the flavor of the raw food, there may be some defects in the flavor of the extract, such as the difference between a natural spice and its extract, essential oil. It has a flavor that is very close to the flavor of the raw food. Furthermore, as a result of dissolving and dispersing the flavor of the raw food in liquid edible oil, there was very little economical change in the flavor, and almost no deterioration of the flavor was observed even after one year. Furthermore, the quality of the liquid edible oil itself was the same as that of ordinary edible fats and oils, and no microorganisms were observed at all. In addition, such flavored oils can be used as powdered seasonings,
Unlike spices, it does not deteriorate in quality due to moisture absorption, and in terms of ease of handling, it is extremely easy to use as it is in liquid form, and there is no need to add water or knead it before use, so it has the advantage of having a wide range of uses. . The steps will be explained step by step below. Various food raw materials are selected and washed using appropriate methods, and then dried or roasted if necessary. Thereafter, if necessary, the tissue is destroyed by a method depending on the raw material and purpose, such as crushing, pressing, squeezing, or shredding. Next, add an appropriate amount of water and liquid edible oil (the type of oil must be selected appropriately depending on the purpose).If the ingredients themselves retain sufficient moisture, such as fruits and vegetables, it may not be necessary to add water. be. In this case, the liquid edible oil obtained by the pressing in the previous stage may be used as the main ingredient. Sometimes water and liquid cooking oil are added at the same time,
Sometimes they are added separately. It goes without saying that the amount of these additions will vary depending on the type of raw material and the intended product, but preferably 10 to 100% water,
Liquid cooking oil is 200-500%. (% is weight %) If the raw material contains a large amount of oil and fat, such as oilseeds, and the flavor of the oilseed is transferred to the oil and fat it contains, in one of the steps, the oil and fat content in the raw material and It is necessary to separate the raw food flavor extraction residue, which is another component, but in this case, the separation conditions may not be applicable to normal oil refining conditions, so it is necessary to give sufficient consideration to the separation method depending on the purpose. There is. The temperature, time, necessity of stirring, and degree of stirring when transferring flavor to liquid edible oil vary depending on each case, but usually room temperature to 90℃,
The stirring time is preferably about 30 minutes to 2 hours, and care must be taken as stirring too strongly may cause emulsification. The extraction residue after flavor extraction is usually separated using a filter cloth or centrifugation. If necessary, fine residues in the oil may be further removed by appropriate means. Although some of the water in the liquid edible oil obtained in this way is removed along with the extraction residue, it still contains water, so it must be further effectively dehydrated until the remaining water reaches an appropriate amount. The degree and method of dehydration must be selected taking into consideration the three conditions mentioned above. Centrifugation, adsorption, etc. are suitable for the dehydration process. According to research by the present inventors, only water is removed when removing water by centrifugation, adsorption, etc.
It was confirmed that most of the extracted flavor was dissolved in the extremely small amount of water, less than 0.1%, remaining in the fat and oil. Whichever method is adopted, the temperature, time, etc. greatly affect the degree of dehydration, so the degree and tendency of the flavor of the resulting liquid edible oil, their stability, and This will also affect the growth of microorganisms such as mold and bacteria, so when performing operations such as centrifugation or adsorption, the temperature, time, etc. must be selected depending on the purpose. Water in liquid edible oil is removed by the above method.
It is preferable that the water is dehydrated to 0.1% or less. Example 1 1Kg of black pepper grains was crushed into 80% of the total amount using a crusher.
Grind so that it passes through a 20 mesh sieve. Next, add 300g of water and 3kg of rapeseed salad oil, and add 70g of water.
Stir in a closed container at ℃ for 1 hour. After stirring and extraction
Centrifuge at 2000r.pm for 10 minutes to separate the extraction residue. In this way, 2.5 kg of rapeseed oil with a strained flavor mixed with water was obtained. Next, the oil and fat were heated at 25℃ for 5
After standing for a while, centrifuge at 3000 rpm for 10 minutes to dehydrate. The water content in the flavored oil of the present invention with good mustard flavor thus obtained is about 0.1%. Table 1 shows the results of the sensory test of the flavored oil having a soybean flavor.
【表】
実施例 ２
土砂その他の夾雑物を含まない精選された芥子
種子２Kgを粉砕し、20メツシユ篩を通過するよう
にする。
次いで水1.4Kg、カラシ油10Kgを加え、65℃２
時間撹拌（密閉容器内にて）を行う。次いで90℃
迄急速に加温後、当温度で20分間保持する。その
後濾布（30メツシユ）にて濾過し、水の混在する
油脂約９Kgを得た。
当油脂を室温（約25°）にて１夜放置後濾紙
（東洋濾紙No.２）を用い濾過する。
このようにして得られたカラシ風味を有する香
味油の水分は0.08％であつた。
当カラシ風味を有する香味油の官能テストの結
果を第２表に示す。[Table] Example 2 2 kg of carefully selected mustard seeds that do not contain dirt or other impurities are ground to pass through a 20-mesh sieve. Next, add 1.4 kg of water and 10 kg of mustard oil, and heat to 65℃2.
Stir for hours (in a closed container). Then 90℃
After heating rapidly until temperature is reached, hold at this temperature for 20 minutes. Thereafter, it was filtered through a filter cloth (30 mesh) to obtain about 9 kg of oil and fat mixed with water. The oil and fat were left at room temperature (approximately 25°) overnight and then filtered using filter paper (Toyo Roshi No. 2). The water content of the flavor oil having a mustard flavor thus obtained was 0.08%. Table 2 shows the results of the sensory test of the mustard flavored flavor oil.
【表】
なお本実施例で得られた香味油のカラシの辛味
を示す因子はアリルイソチオシアネートであるが
上記の製法により調製された香味油中には約0.3
％含まれていた。１年間、室温にて放置（暗所）
すれば辛味に於ては約15％低下する事が認められ
たが、総合的な風味については、上述の官能テス
トと同様の結果が得られた。
実施例 ３
よく水洗したレモン２Kgをそれぞれ半分に切り
表皮のみを残し内容物をナイフにてえぐり出す。
このようにして得たレモン内容物1.4Kgをミキサ
ーにて果実の皮が目立たなくなる迄均一にし、次
いで５Kgの綿実サラダ油を混ぜ30分間、室温にて
撹拌する。撹拌後直ちに2000r.p.m.10分間遠心分
離し、レモン残渣と油脂の分離を行う。次いで油
脂に粉末濾紙２％を加え10分間撹拌後、再び
2000r.p.m.10分間遠心分離し、約4.5Kgのレモン風
味の香味油を得た。当レモン風味香味油の水分は
0.1％で官能検査の結果は第３表の通りであつた。
この場合粉末濾紙の代りに酸性白土またはシリカ
ゲルを使用しても同様な結果が得られた。[Table] The factor that indicates the spiciness of mustard in the flavor oil obtained in this example is allyl isothiocyanate, which is about 0.3 in the flavor oil prepared by the above production method.
% was included. Leave at room temperature for 1 year (dark place)
Although it was observed that the spiciness decreased by about 15%, the overall flavor obtained the same results as the sensory test described above. Example 3 Two kilograms of well-washed lemons were each cut in half, leaving only the outer skin and scooping out the contents with a knife.
1.4 kg of the lemon content obtained in this way is homogenized using a mixer until the fruit skin is no longer noticeable, and then 5 kg of cottonseed salad oil is mixed in and stirred for 30 minutes at room temperature. Immediately after stirring, centrifuge at 2000 rpm for 10 minutes to separate lemon residue and fat. Next, add 2% powdered filter paper to the fat and oil, stir for 10 minutes, and then mix again.
Centrifugation was performed at 2000 rpm for 10 minutes to obtain approximately 4.5 kg of lemon-flavored flavored oil. The water content of our lemon flavored flavored oil is
The results of the sensory test at 0.1% were as shown in Table 3.
In this case, similar results were obtained when acid clay or silica gel was used instead of powdered filter paper.
【表】
１年間暗所保存したものについての官能検査に
於ても上記テストと同様の結果が得られた。
実施例 ４
よく水洗したパセリ１Kgに水１Kgを加え、カツ
ターミキサーにてパセリが形態を止めなくなるま
で均一にする。次いで大豆サラダ油３Kgに混ぜ、
密閉容器内にて60℃、30分間混合撹拌を行う。そ
の後、30メツシユの濾布にてパセリ抽出残渣と油
脂の分離を行う。このようにして得られた油脂を
室温（約25℃）にて一夜放置後、回転数3000r.p.
m.15分間、遠心分離し、パセリ風味を有する香
味油2.8Kgを得た。得られた香味油の水分は0.06
％であつた。
官能検査結果を第４表に示す。[Table] Similar results to the above test were obtained in the sensory test for products stored in the dark for one year. Example 4 Add 1 kg of water to 1 kg of well-washed parsley, and use a cutter mixer to homogenize the parsley until it no longer retains its shape. Next, mix it with 3 kg of soybean salad oil,
Mix and stir in a closed container at 60℃ for 30 minutes. Thereafter, the parsley extraction residue and fats and oils are separated using a 30-mesh filter cloth. After leaving the oil and fat thus obtained overnight at room temperature (approximately 25°C), the rotation speed was 3000 r.p.
After centrifugation for 15 minutes, 2.8 kg of flavored oil with parsley flavor was obtained. The moisture content of the obtained flavor oil is 0.06
It was %. The sensory test results are shown in Table 4.
【表】【table】