JPWO2020066710A1 - 香味油の製造方法、香味油混合油の製造方法、及び食品への香ばしさ風味の付与方法 - Google Patents
香味油の製造方法、香味油混合油の製造方法、及び食品への香ばしさ風味の付与方法 Download PDFInfo
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- 229930182830 galactose Natural products 0.000 description 1
- FODTZLFLDFKIQH-FSVGXZBPSA-N gamma-Oryzanol (TN) Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)O[C@@H]2C([C@@H]3CC[C@H]4[C@]5(C)CC[C@@H]([C@@]5(C)CC[C@@]54C[C@@]53CC2)[C@H](C)CCC=C(C)C)(C)C)=C1 FODTZLFLDFKIQH-FSVGXZBPSA-N 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229960002449 glycine Drugs 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 229930013686 lignan Natural products 0.000 description 1
- 235000009408 lignans Nutrition 0.000 description 1
- 150000005692 lignans Chemical class 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 150000004667 medium chain fatty acids Chemical class 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 235000008519 pasta sauces Nutrition 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000005979 thermal decomposition reaction Methods 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 229940051832 triglide Drugs 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
- Seasonings (AREA)
- Cereal-Derived Products (AREA)
Abstract
この香味油の製造方法は、食用油脂と、糖と、アミノ酸と、水と、植物乾燥粉末とを混合して混合物を得る工程と、前記混合物を撹拌しながら150℃以上190℃以下に達温させる工程と、前記達温した混合物を固液分離し、液体画分を回収する工程とを含むことを特徴とする。
Description
表1に示す配合で、各種の香味油を調製した。
(1)電気コンロの上に置いた直径15cmの手鍋に、表1に記載の各配合で原料を入れて、撹拌機を手鍋に設置し、200rpmで撹拌することで混合物を調製した。
香味油を口に含み、下記基準により評価した。評価はパネラー3人で行い、平均点を評価値とした
5点 香ばしさ風味が非常に強い
4点 香ばしさ風味が強い
3点 香ばしさ風味が感じられる
2点 香ばしさ風味が弱い
1点 香ばしさ風味が非常に弱い
(炒飯での評価)
<香味油混合油の調製>
試験例1で調製した配合6の香味油1質量部、菜種油(さらさらキャノーラ油、株式会社J−オイルミルズ製)99質量部を混合し、香味油混合油を調製した。
フライパンを180℃まで加熱して、菜種油10gを添加し、さらに解いた全卵25gを入れた。全卵を入れたらすぐにご飯(サトウのごはん、電子レンジで2分加熱したもの、佐藤食品工業株式会社製)200gを入れ、加熱しながら2分混ぜた。みじん切りにしたネギ10g、中華調味料(ウェイパァー、株式会社廣記商行製)4gを加え、振り混ぜながら2分炒め、炒飯を得た。得られた炒飯100質量部に2質量部の香味油混合油を掛けたところ、香味油混合油を掛けていない炒飯と比較して、香ばしさ風味が向上していた。
表3〜表5に記載の各配合で原料を用いたことと達温温度を180℃に変えたこと以外は試験例1と同じ方法で香味油の調製を行い、その際に凝集物が生じるかどうかを調べた。
Claims (9)
- 食用油脂と、糖と、アミノ酸と、水と、植物乾燥粉末とを混合して混合物を得る工程と、前記混合物を撹拌しながら150℃以上190℃以下に達温させる工程と、前記達温した混合物を固液分離し、液体画分を回収する工程とを含むことを特徴とする香味油の製造方法。
- 前記植物乾燥粉末が、ニンジン乾燥粉末及びカボチャ乾燥粉末からなる群から選ばれた1種又は2種以上である、請求項1記載の香味油の製造方法。
- 前記アミノ酸は、アラニンを含む、請求項1又は2記載の香味油の製造方法。
- 前記混合物を撹拌しながら達温させる工程において、該混合物を160℃以上180℃以下に達温させる、請求項1〜3のいずれか1項に記載の香味油の製造方法。
- 前記植物乾燥粉末を、前記糖及び前記アミノ酸の合計量の1質量部に対して、0.05質量部以上0.5質量部以下混合して前記混合物を得る、請求項1〜4のいずれか1項に記載の香味油の製造方法。
- 前記水を、前記食用油脂1質量部に対して、0.05質量部以上0.2質量部以下混合して前記混合物を得る、請求項1〜5のいずれか1項に記載の香味油の製造方法。
- 前記食用油脂を、前記糖及び前記アミノ酸の合計量の1質量部に対して、20質量部以上200質量部以下混合して前記混合物を得る、請求項1〜6のいずれか1項に記載の香味油の製造方法。
- 請求項1〜7のいずれか1項に記載の製造方法で得られた香味油と、他の食用油脂とを混合する工程を含む、香味油混合油の製造方法。
- 請求項1〜7のいずれか1項に記載の製造方法で得られた香味油、又は請求項9記載の製造方法で得られた香味油混合油を食品に付与する、該食品への香ばしさ風味の付与方法。
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JP2018179689 | 2018-09-26 | ||
JP2018179689 | 2018-09-26 | ||
PCT/JP2019/036181 WO2020066710A1 (ja) | 2018-09-26 | 2019-09-13 | 香味油の製造方法、香味油混合油の製造方法、及び食品への香ばしさ風味の付与方法 |
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JP2020548476A Pending JPWO2020066710A1 (ja) | 2018-09-26 | 2019-09-13 | 香味油の製造方法、香味油混合油の製造方法、及び食品への香ばしさ風味の付与方法 |
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JP (1) | JPWO2020066710A1 (ja) |
SG (1) | SG11202102520TA (ja) |
TW (1) | TW202023390A (ja) |
WO (1) | WO2020066710A1 (ja) |
Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5462339A (en) * | 1977-10-25 | 1979-05-19 | Nippon Oils & Fats Co Ltd | Taste improving method of fat and oil containing food |
JPS6030663A (ja) * | 1983-07-29 | 1985-02-16 | Jo Kominato | 香気味ロ−スト油 |
JPH03183441A (ja) * | 1989-12-12 | 1991-08-09 | Noboru Yamada | 固形香味油の製造法 |
US5320862A (en) * | 1992-09-02 | 1994-06-14 | Tona Maria E | Edible, multipurpose flavored oil substantially free of flavoring agent particles |
JPH10262595A (ja) * | 1997-03-25 | 1998-10-06 | Asahi Chem Ind Co Ltd | 香味油脂組成物 |
JP2000116326A (ja) * | 1998-10-12 | 2000-04-25 | Sanyo Shokuhin Kk | 調味油の製造方法 |
WO2007004682A1 (ja) * | 2005-07-06 | 2007-01-11 | Takasago International Corporation | 加熱調理油性フレーバー及びその製造方法 |
JP2016198092A (ja) * | 2015-04-06 | 2016-12-01 | キユーピー株式会社 | ガーリックオイル及びその製造方法 |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
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TWI788459B (zh) * | 2017-11-22 | 2023-01-01 | 日商J 制油股份有限公司 | 粉末油脂組成物之製造方法 |
-
2019
- 2019-09-13 WO PCT/JP2019/036181 patent/WO2020066710A1/ja active Application Filing
- 2019-09-13 SG SG11202102520TA patent/SG11202102520TA/en unknown
- 2019-09-13 JP JP2020548476A patent/JPWO2020066710A1/ja active Pending
- 2019-09-16 TW TW108133235A patent/TW202023390A/zh unknown
Patent Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5462339A (en) * | 1977-10-25 | 1979-05-19 | Nippon Oils & Fats Co Ltd | Taste improving method of fat and oil containing food |
JPS6030663A (ja) * | 1983-07-29 | 1985-02-16 | Jo Kominato | 香気味ロ−スト油 |
JPH03183441A (ja) * | 1989-12-12 | 1991-08-09 | Noboru Yamada | 固形香味油の製造法 |
US5320862A (en) * | 1992-09-02 | 1994-06-14 | Tona Maria E | Edible, multipurpose flavored oil substantially free of flavoring agent particles |
JPH10262595A (ja) * | 1997-03-25 | 1998-10-06 | Asahi Chem Ind Co Ltd | 香味油脂組成物 |
JP2000116326A (ja) * | 1998-10-12 | 2000-04-25 | Sanyo Shokuhin Kk | 調味油の製造方法 |
WO2007004682A1 (ja) * | 2005-07-06 | 2007-01-11 | Takasago International Corporation | 加熱調理油性フレーバー及びその製造方法 |
JP2016198092A (ja) * | 2015-04-06 | 2016-12-01 | キユーピー株式会社 | ガーリックオイル及びその製造方法 |
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SG11202102520TA (en) | 2021-04-29 |
TW202023390A (zh) | 2020-07-01 |
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