WO2018088188A1 - Method for manufacturing flavor oil, method for manufacturing edible oil-and-fat composition, and method for manufacturing food - Google Patents
Method for manufacturing flavor oil, method for manufacturing edible oil-and-fat composition, and method for manufacturing food Download PDFInfo
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- WO2018088188A1 WO2018088188A1 PCT/JP2017/038230 JP2017038230W WO2018088188A1 WO 2018088188 A1 WO2018088188 A1 WO 2018088188A1 JP 2017038230 W JP2017038230 W JP 2017038230W WO 2018088188 A1 WO2018088188 A1 WO 2018088188A1
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- 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
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Definitions
- the present invention relates to a method for producing flavor oil with sufficient production efficiency, to which a flavor of dried food is sufficiently imparted, a method for producing an edible oil / fat composition, and a method for producing food using the flavor oil.
- Flavor oil is a unique flavor derived from the ingredients of various ingredients such as vegetables such as leek, onion, garlic, chili and basil, seafood such as shrimp, boiled and dried bonito, and seasonings such as soy sauce. It can be easily cooked, processed, etc., so it is well received by general household consumers as well as for restaurant cooking and frozen food processing.
- Patent Document 1 for separating and collecting the heat-denatured processed flavor component generated from the above, and the flavor of the edible oil / fat after pre-treatment with heating under the absence of oil.
- Patent Document 2 for separating and collecting the heat-denatured processed flavor component generated from the above, and the flavor of the edible oil / fat after pre-treatment with heating under the absence of oil.
- Patent Document 3 a method of heating edible fats and vegetables, vegetables, and monosaccharides
- the flavor oil obtained by the conventional technology cannot be said to have sufficiently imparted the flavor derived from the ingredients, and the production efficiency will deteriorate due to the ingredients scorching on the kettle used for the production of the flavor oil. There was a problem.
- an object of the present invention is to provide a method for producing a flavor oil with a sufficient production efficiency to which the flavor of a dry food is sufficiently imparted.
- the present inventors add dried food after heating oil and fat to a predetermined temperature or higher, and further continue heating until the temperature reaches a predetermined temperature or higher.
- the present inventors have found that the obtained flavor oil can be produced with high production efficiency and have completed the present invention.
- one of the present invention is a first heating step of heating oil and fat to 100 ° C. or higher, A dry food addition step of adding dry food in a state where the fat is 100 ° C. or higher by the first heating step, and a second heating step of heating the fat to 160 ° C. or higher and holding at that temperature for a predetermined time; It provides the manufacturing method of the flavor oil characterized by including this.
- a flavor oil can be obtained in which a flavor of a dried food is sufficiently imparted and a fragrant flavor is imparted, the burning of the dried food is suppressed, and an unpleasant burning flavor is not felt.
- the burning of the dried food to the kettle is suppressed, and the kettle can be kept clean, so that the production efficiency is good.
- the aroma can be efficiently transferred from the dried foods to the oil, and a flavored flavor oil can be obtained.
- another aspect of the present invention includes a frying step in which a water-containing flavor-imparted food is fried with fats and oils, a first heating step in which fats and oils are added and heated to 100 ° C. or higher, and the fats and oils are 100 ° C.
- a flavored oil comprising: a dried food addition step of adding a dried food in the state as described above; and a second heating step of heating the fats and oils to 160 ° C. or higher and maintaining the temperature at the temperature for a predetermined time.
- a manufacturing method is provided.
- the flavor derived from the moisture-containing flavor-imparting food that can be fragrant in a state containing moisture and the flavor derived from the dried food that can be fragrant in a dried state are good. Can be obtained.
- the dried food addition step of the flavor oil production method of the present invention it is preferable to add the dried food in a state where the fat is heated to a temperature not lower than 105 ° C.
- the oil temperature it is preferable to keep the oil temperature at 200 ° C. or lower.
- the amount of the dry food added in the dry food addition step is preferably 3 to 30 parts by mass with respect to 100 parts by mass of the fat. According to this, it is possible to obtain a flavor oil having a stronger flavor of the dried food.
- the dried food is preferably one or two selected from garlic and onion.
- the moisture-containing flavor-imparting food is preferably one or more selected from leeks, garlic, and onions.
- the present invention provides a method for producing an edible oil / fat composition characterized in that the edible oil / fat contains the flavor oil obtained by the above-mentioned production method.
- the present invention provides a food product characterized by containing one or more selected from the flavor oil obtained by the production method and the edible oil / fat composition obtained by the production method.
- a manufacturing method is provided.
- a flavor oil of the present invention it is possible to obtain a flavor oil in which a flavor due to a flavor and aroma derived from a dried food is felt, while an unpleasant burnt flavor is not felt. Moreover, since the burning of dried food to the kettle is suppressed and the kettle can be kept clean, flavor oil can be obtained efficiently. Furthermore, since dried foods do not easily adhere to each other, the aroma can be efficiently transferred from the dried foods to the oil, and a flavored flavor oil can be obtained.
- a flavor derived from a moisture-containing flavor-imparting food that can be fragrant in a state containing moisture, and a fragrance that is good in a dried state It is possible to obtain a flavor oil imparted with a good flavor derived from a dry food that can be attached.
- One of the methods for producing the flavor oil of the present invention includes a first heating step in which fats and oils are heated to 100 ° C. or higher, and a dry food in which dried foods are added in a state where the fats and oils have become 100 ° C. or higher in the first heating step.
- another one of the manufacturing methods of the flavor oil of this invention is the frying process which stirs a water-containing flavor imparting foodstuff with fats and oils, the 1st heating process which adds fats and oils and heats it to 100 degreeC or more, and said 1st heating.
- the fats and oils are not particularly limited, and edible ones can be appropriately employed.
- vegetable oils such as rapeseed oil (canola oil), corn oil, palm oil, cottonseed oil, safflower oil, rice oil, soybean oil, olive oil, sesame oil, sunflower oil, peanut oil, palm kernel oil, coconut oil, beef tallow, lard And animal fats such as chicken fat, or processed fats and oils obtained by subjecting these fats and oils to fractionation, hydrogenation, transesterification and the like.
- One type of fat or oil may be used alone, or a mixture of two or more types may be used.
- the same or different types of fats and oils for frying the moisture-containing flavor-imparting food and the additional fats and oils may be used.
- dry food refers to food having a moisture content of 20% by mass or less by heating or reducing the pressure of the food.
- dry food it is possible to prevent a decrease in the temperature of the oil and fat when the food is added to the oil and fat, rather than using a food with a high water content, thus improving the production efficiency and condensing the flavor.
- a dried food By using a dried food, a stronger flavor can be imparted.
- the types of food used for dry food include garlic (garlic), onion (onion), leek, ginger, radish, carrot, cabbage, bean sprouts, leek, burdock, carrot, celery, potato, tomato, rakkyo, shallot Vegetables such as parsley, ginger, chili, nutmeg, cumin, rosemary, pepper, yam, wasabi, basil and other spices, shiitake mushroom, shimeji mushroom, matsutake, maitake mushrooms, shrimp, crab, squid, bonito, Seasoning of seafood such as mackerel, sardines, horse mackerel, salmon, shellfish such as scallops, clams, sea bream, seaweeds such as kelp, seaweed, hijiki, meat such as chicken, pork, beef, horse meat, vinegar, sauce, soy sauce Examples include, but are not limited to: As dry food, since it has a strong flavor in a dry state, among them, garlic (garlic) and onion (onion) can be more
- the dried food can be prepared, for example, by chopping, crushing, or pulverizing the food shown above and drying the food, or chopping, crushing, or pulverizing the food after drying.
- the method for drying the food for obtaining the dried food is not particularly limited, and examples thereof include hot air drying, freeze drying, sun drying, baking, and oil frying.
- the form of the dried food is not particularly limited, and various shapes such as powder, mince, granule, granule (course), flake, dice, sphere, square, sheet, and irregular shape can be adopted.
- the length of dried food is not specifically limited, 0.1 mm or more and 10 mm or less are preferable.
- the addition amount of the dried food is not particularly limited, but is preferably 3 to 30 parts by mass, more preferably 5 to 25 parts by mass with respect to 100 parts by mass of the fats and oils. By setting it as a predetermined addition amount, a flavor and aroma derived from a dried food can be sufficiently imparted.
- the moisture-containing flavor-imparting food refers to a food having a water content of 50% or more, and a food having a water content of 60% or more is preferably used.
- the same food as the food shown above can be used as the kind of food used for the dried food.
- the moisture-containing flavor-imparting food since it has a strong flavor in a moisture-containing state, particularly in a raw state, among them, leek, garlic, onion can be preferably exemplified, and leek can be exemplified more preferably. it can.
- One type of moisture-containing flavor-imparting food may be used alone, or two or more types may be used in combination.
- the form of the moisture-containing flavor-imparting food is not particularly limited, and various shapes such as a cut state, a die shape, a spherical shape, a square shape, a sheet shape, an indefinite shape, and a pulverized shape can be adopted.
- the volume of water containing flavoring foods is not particularly limited, but is preferably 1 mm 3 or more 8000mm 3 or less, 1 mm 3 or more 5000 mm 3 or less is more preferable.
- the addition amount of the moisture-containing flavor-imparting food is not particularly limited, but is preferably 3 to 30 parts by mass, more preferably 5 to 25 parts by mass with respect to 100 parts by mass of the fats and oils. By setting it as a predetermined addition amount, a flavor derived from a moisture-containing flavor-imparting food can be sufficiently imparted.
- the heating means is not particularly limited, and may be heated by an ordinary method, for example, an electric heating type, a direct fire burner type, a microwave type, a steam type, or a hot air type heating means provided in a container such as a kettle.
- the dried food is preferably added after heating the fat to 100 ° C. or higher, more preferably added after heating to 105 ° C. or higher, and further preferably added after heating to 115 ° C. or higher. It is most preferable to add after heating to 140 ° C. or higher.
- the upper limit of the temperature of fats and oils when adding dried food is not specifically limited, 200 degreeC or less is preferable and 180 degreeC or less is more preferable.
- the holding heating temperature after adding the dried food is preferably 160 to 200 ° C, more preferably 165 to 190 ° C.
- the moisture-containing flavor-imparting food is fried in advance at an oil temperature of 90 to 110 ° C., for example, and then fats and oils are added. If an example is given concretely, fats and oils and a water-containing flavor imparted food will be put into a kettle, and heat stirring will be started. After the oil temperature reaches 100 ° C., the water-containing flavor-imparting food is fried for 60 minutes at an oil temperature of 95-100 ° C., and fats and oils are added. Thus, by sautéing the moisture-containing flavor-imparted food in advance with fats and oils, the flavor derived from the moisture-containing flavor-imparting food that can be scented in a state containing moisture can be efficiently imparted to the fats and oils.
- the time from heating the fat to 100 ° C. or higher to completing the addition of the dried food to 160 ° C. is not particularly limited, but is preferably 0 to 60 minutes, more preferably 0 to 40 minutes. However, when the temperature of the oil and fat at the completion of the addition is 160 ° C. or higher, the heating time is regarded as 0 minutes.
- the holding heating time at 160 ° C. or higher is not particularly limited, but is preferably 0 to 90 minutes, more preferably 1 to 60 minutes, and further preferably 3 to 50 minutes.
- the oil or fat is preferably cooled or cooled until it is less than 100 ° C., more preferably 90 ° C. or less, and added by a means such as filtration, centrifugation, etc. And flavor oil can be obtained.
- the flavor oil of the present invention thus obtained may be used as it is, or may be diluted with an edible oil and fat and used as an edible oil and fat composition.
- the flavor oil or edible oil / fat composition obtained as described above is a fried dish such as fried rice, stir-fried vegetables, baked goods such as okonomiyaki, yakisoba, yakiniku, ramen soup, consommé soup, curry, stew, etc.
- Sauce pasta sauce, mapo tofu sauce, bitter gourd sauce, sauces such as seasoned meat sauce, dumplings, meat buns, hamburger, sausage and other processed meat products, cooked rice, pilaf and other cooked rice, roll bread Cookies and other confectionery breads, fish sausages, fishery products such as kamaboko, fried powder, chijimi powder, powdered soup powders, seasoning sauce, dressing, mayonnaise, ponzu, Chinese food ingredients, hot pot soup Seasonings such as margarine, fat spreads, margarines, french fries, fried chicken, squid rings, croquettes, etc. Can be used for a variety of foods such as butterfly food, it is possible to impart a good flavor to them.
- cooking oil such as loosening oil, rice cooking oil, stir-fried oil and frying oil, cooking oil such as box oil and top plate oil, kneading oil, oil for injection and finishing in cooking, processing or production of various foods
- Flavor oil by using it as a seasoning oil such as oil, or by adding, mixing, applying, dissolving, dispersing, emulsifying, etc., into various foods after cooking, processing, or manufacturing.
- the flavor derived from can be imparted to the food to enhance the flavor of the food. Therefore, especially for processed food products such as frozen processed foods, refrigerated processed foods, retort processed foods, bottled foods, canned foods, dried foods, lunch boxes, etc. It can be suitably used.
- Onion product name: Onion Mince G5, Kaneka Sun Spice Co., Ltd., water 10%, length of about 3 mm was used.
- Canola oil product name: Sarasara Canola Oil, J-Oil Mills
- the flavor oil in which onion was introduced at an oil temperature of 80 ° C. was less scorched than the flavor oil in which onion was introduced at an oil temperature of 25 ° C. (Comparative Example 1).
- the onion and fragrant flavors felt the same or weak, and an unpleasant burnt flavor.
- the flavor oil (Example 1) charged with onion at an oil temperature of 105 ° C. had less scorch compared with the control.
- the onion flavor felt strong, the savory flavor felt slightly strong, and the unpleasant burnt flavor was a little felt.
- the flavor oil (Example 2) in which onion was added at an oil temperature of 150 ° C. there was very little kettle burning compared to the control.
- the onion flavor and fragrant flavor felt very strongly, and the unpleasant burnt flavor was hardly felt.
- Garlic product name: garlic course A, Yasuma Co., Ltd., 10% moisture, approximately 1 mm in length
- the flavor oil (Example 3) charged with garlic at an oil temperature of 120 ° C. was less scorched than the flavor oil (control, Comparative Example 3) charged with garlic at an oil temperature of 25 ° C.
- the flavor oil (Example 4) in which garlic was added at an oil temperature of 150 ° C. had very little kettle burning compared to the control.
- Onion product name: Onion Mince G5, Kaneka Sun Spice Co., Ltd., water 10%, length of about 3 mm was used.
- Example 5 In the flavor oil (Example 5) into which 5 parts by weight of onion was added, the onion flavor was felt slightly stronger than the control, the savory flavor was felt strongly, and the unpleasant burnt flavor was hardly felt. In the flavor oil (Example 6) into which 10 parts by weight of onion was added, the onion flavor and fragrant flavor were felt stronger than the control, and the unpleasant burnt flavor was hardly felt. In the flavor oil (Example 7) in which 20 parts by weight of onion was added, the onion flavor and fragrant flavor were felt very strongly and the unpleasant burnt flavor was hardly felt.
- Onion powder product name: Onion Powder Snow White, Yasuma Co., Ltd., moisture 5%, length of about 0.5 mm was used.
- Garlic product name: garlic course A, Yasuma Co., Ltd., 10% moisture, approximately 1 mm in length
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
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Abstract
Provided is a method for manufacturing a flavor oil with good production efficiency and in which the flavor of a dried food is adequately imparted. Oils and fats are heated to 100°C or more, a dried food is added, and heating is continued up to 160°C or more, whereby a flavor oil is obtained. As another aspect, a moisture-containing flavor-imparting food is fried in oils and fats, more oils and fats are further added and heated to 100°C or more, a dried food is added, and heating is continued up to 160°C or more, whereby a flavor oil is obtained.
Description
本発明は、乾燥食品の風味が十分に付与された、生産効率の良い風味油の製造方法、食用油脂組成物の製造方法及び該風味油を利用した食品の製造方法に関する。
The present invention relates to a method for producing flavor oil with sufficient production efficiency, to which a flavor of dried food is sufficiently imparted, a method for producing an edible oil / fat composition, and a method for producing food using the flavor oil.
食材を食用油脂で処理することで、その食材に由来する風味を付与した風味油が知られている。風味油は、ネギ、オニオン、ガーリック、唐辛子、バジル等の野菜類や、エビ、煮干し、鰹節等の魚介類、醤油等の調味料など、様々な食材について、その食材に由来する特有の風味が高められた食品を簡単に調理、加工等することができるので、レストランの調理や冷凍食品加工などの業務用では勿論のこと、一般家庭の消費者にも好評である。
A flavor oil to which a flavor derived from the food material is imparted by treating the food material with an edible oil is known. Flavor oil is a unique flavor derived from the ingredients of various ingredients such as vegetables such as leek, onion, garlic, chili and basil, seafood such as shrimp, boiled and dried bonito, and seasonings such as soy sauce. It can be easily cooked, processed, etc., so it is well received by general household consumers as well as for restaurant cooking and frozen food processing.
このような風味油の製造方法としては、例えば、天然源植物性可食材料と、可食性油脂類とを、調合香料組成物の添加共存下に加熱変性処理し、得られた加熱変性処理物から生成した加熱変性処理ずみ香味成分を分離採取する方法（特許文献１）、風味性材料を油の存在しない条件下で加熱を伴う前処理を行なった後、食用油脂に前処理を経た風味性材料を一定量配合し加熱して風味成分を抽出する方法（特許文献２）、食用油脂と、野菜と、単糖とを加熱する方法（特許文献３）等が知られている。
As a method for producing such a flavor oil, for example, a natural source plant edible material and edible oils and fats are heat-denatured in the presence of a blended fragrance composition, and the resulting heat-denatured product is obtained. (Patent Document 1) for separating and collecting the heat-denatured processed flavor component generated from the above, and the flavor of the edible oil / fat after pre-treatment with heating under the absence of oil. Known methods include mixing a certain amount of ingredients and heating to extract flavor components (Patent Document 2), a method of heating edible fats and vegetables, vegetables, and monosaccharides (Patent Document 3).
しかし、従来の技術で得られた風味油では食材に由来する風味が十分に付与されているとは言えず、また、風味油の製造に用いる釜に食材が焦げ付くことで生産効率が悪くなるという問題点があった。
However, the flavor oil obtained by the conventional technology cannot be said to have sufficiently imparted the flavor derived from the ingredients, and the production efficiency will deteriorate due to the ingredients scorching on the kettle used for the production of the flavor oil. There was a problem.
したがって、本発明の目的は、乾燥食品の風味が十分に付与された、生産効率の良い風味油の製造方法を提供することにある。
Therefore, an object of the present invention is to provide a method for producing a flavor oil with a sufficient production efficiency to which the flavor of a dry food is sufficiently imparted.
本発明者らは、上記目的を達成するため、油脂を所定温度以上に加熱してから乾燥食品を添加し、更に所定温度以上になるまで加熱を続けることで、乾燥食品の風味が十分に付与された風味油を、生産効率よく製造できることを見出し、本発明を完成するに至った。
In order to achieve the above object, the present inventors add dried food after heating oil and fat to a predetermined temperature or higher, and further continue heating until the temperature reaches a predetermined temperature or higher. The present inventors have found that the obtained flavor oil can be produced with high production efficiency and have completed the present invention.
すなわち、本発明の１つは、油脂を１００℃以上に加熱する第１加熱工程と、
前記第１加熱工程により油脂が１００℃以上になった状態で乾燥食品を添加する乾燥食品添加工程と、前記油脂を１６０℃以上に加熱して該温度にて所定時間保持する第２加熱工程とを含むことを特徴とする、風味油の製造方法を提供するものである。 That is, one of the present invention is a first heating step of heating oil and fat to 100 ° C. or higher,
A dry food addition step of adding dry food in a state where the fat is 100 ° C. or higher by the first heating step, and a second heating step of heating the fat to 160 ° C. or higher and holding at that temperature for a predetermined time; It provides the manufacturing method of the flavor oil characterized by including this.
前記第１加熱工程により油脂が１００℃以上になった状態で乾燥食品を添加する乾燥食品添加工程と、前記油脂を１６０℃以上に加熱して該温度にて所定時間保持する第２加熱工程とを含むことを特徴とする、風味油の製造方法を提供するものである。 That is, one of the present invention is a first heating step of heating oil and fat to 100 ° C. or higher,
A dry food addition step of adding dry food in a state where the fat is 100 ° C. or higher by the first heating step, and a second heating step of heating the fat to 160 ° C. or higher and holding at that temperature for a predetermined time; It provides the manufacturing method of the flavor oil characterized by including this.
上記発明によれば、乾燥食品の風味が十分に付与されると共に、香ばしい風味が付与され、乾燥食品の焦げ付きを抑制して、不快な焦げ風味が感じられない、風味油を得ることができる。また、乾燥食品の釜への焦げ付きが抑制されて、釜を綺麗に維持することができるため、生産効率が良好となる。さらに、乾燥食品同士が付着しにくいので、乾燥食品から油に効率よく香りを移すことができ、風味の強い風味油を得ることができる。
According to the above invention, a flavor oil can be obtained in which a flavor of a dried food is sufficiently imparted and a fragrant flavor is imparted, the burning of the dried food is suppressed, and an unpleasant burning flavor is not felt. In addition, the burning of the dried food to the kettle is suppressed, and the kettle can be kept clean, so that the production efficiency is good. Furthermore, since dried foods do not easily adhere to each other, the aroma can be efficiently transferred from the dried foods to the oil, and a flavored flavor oil can be obtained.
また、本発明のもう１つは、水分含有風味付与食品を油脂で炒める炒め工程と、油脂を添加して１００℃以上に加熱する第１加熱工程と、前記第１加熱工程により油脂が１００℃以上になった状態で乾燥食品を添加する乾燥食品添加工程と、前記油脂を１６０℃以上に加熱して該温度にて所定時間保持する第２加熱工程とを含むことを特徴とする風味油の製造方法を提供するものである。
In addition, another aspect of the present invention includes a frying step in which a water-containing flavor-imparted food is fried with fats and oils, a first heating step in which fats and oils are added and heated to 100 ° C. or higher, and the fats and oils are 100 ° C. A flavored oil comprising: a dried food addition step of adding a dried food in the state as described above; and a second heating step of heating the fats and oils to 160 ° C. or higher and maintaining the temperature at the temperature for a predetermined time. A manufacturing method is provided.
上記発明によれば、水分を含有している状態で良い香り付けができる水分含有風味付与食品に由来する風味と、乾燥している状態で良い香り付けができる乾燥食品に由来する風味とが良好に付与された風味油を得ることができる。
According to the above invention, the flavor derived from the moisture-containing flavor-imparting food that can be fragrant in a state containing moisture and the flavor derived from the dried food that can be fragrant in a dried state are good. Can be obtained.
本発明の風味油の製造方法の前記乾燥食品添加工程においては、前記油脂を１０５℃を下回らない温度に加熱した状態で乾燥食品を添加することが好ましい。
In the dried food addition step of the flavor oil production method of the present invention, it is preferable to add the dried food in a state where the fat is heated to a temperature not lower than 105 ° C.
本発明の風味油の製造方法の前記第２加熱工程においては、前記油脂温度を２００℃以下に保つことが好ましい。
In the second heating step of the flavor oil production method of the present invention, it is preferable to keep the oil temperature at 200 ° C. or lower.
本発明の風味油の製造方法の前記乾燥食品添加工程における前記乾燥食品の添加量は、油脂１００質量部に対して３～３０質量部とすることが好ましい。これによれば、乾燥食品の風味がさらに強い風味油を得ることができる。
In the method for producing flavor oil of the present invention, the amount of the dry food added in the dry food addition step is preferably 3 to 30 parts by mass with respect to 100 parts by mass of the fat. According to this, it is possible to obtain a flavor oil having a stronger flavor of the dried food.
本発明の風味油の製造方法においては、前記乾燥食品は、ガーリック、オニオンから選ばれた１種又は２種であることが好ましい。
In the method for producing flavor oil of the present invention, the dried food is preferably one or two selected from garlic and onion.
本発明の風味油の製造方法においては、前記水分含有風味付与食品は、ネギ、ガーリック、オニオンから選ばれた１種又は２種以上であることが好ましい。
In the flavor oil production method of the present invention, the moisture-containing flavor-imparting food is preferably one or more selected from leeks, garlic, and onions.
さらに、本発明は、食用油脂に前記製造方法で得られた風味油を含有させることを特徴とする食用油脂組成物の製造方法を提供するものである。
Furthermore, the present invention provides a method for producing an edible oil / fat composition characterized in that the edible oil / fat contains the flavor oil obtained by the above-mentioned production method.
さらに、本発明は、食品に前記製造方法で得られた風味油及び前記の製造方法で得られた食用油脂組成物から選ばれた１種又は２種以上を含有させることを特徴とする食品の製造方法を提供するものである。
Furthermore, the present invention provides a food product characterized by containing one or more selected from the flavor oil obtained by the production method and the edible oil / fat composition obtained by the production method. A manufacturing method is provided.
本発明の風味油の製造方法の１つによれば、乾燥食品由来の風味と香ばしさによる風味が感じられ、一方で不快な焦げ風味が感じられない、風味油を得ることができる。また、乾燥食品の釜への焦げ付きが抑制され、釜を綺麗に維持することができるため、効率的に風味油を得ることができる。さらに、乾燥食品同士が付着しにくいので、乾燥食品から油に効率よく香りを移すことができ、風味の強い風味油を得ることができる。
According to one of the methods for producing a flavor oil of the present invention, it is possible to obtain a flavor oil in which a flavor due to a flavor and aroma derived from a dried food is felt, while an unpleasant burnt flavor is not felt. Moreover, since the burning of dried food to the kettle is suppressed and the kettle can be kept clean, flavor oil can be obtained efficiently. Furthermore, since dried foods do not easily adhere to each other, the aroma can be efficiently transferred from the dried foods to the oil, and a flavored flavor oil can be obtained.
また、本発明の風味油の製造方法のもう１つによれば、水分を含有している状態で良い香り付けができる水分含有風味付与食品に由来する風味と、乾燥している状態で良い香り付けができる乾燥食品に由来する風味とが良好に付与された風味油を得ることができる。
Moreover, according to another method for producing flavor oil of the present invention, a flavor derived from a moisture-containing flavor-imparting food that can be fragrant in a state containing moisture, and a fragrance that is good in a dried state It is possible to obtain a flavor oil imparted with a good flavor derived from a dry food that can be attached.
さらに、本発明の食品の製造方法によれば、乾燥食品や水分含有風味付与食品の風味が良好に付与された食品を提供することができる。
Furthermore, according to the method for producing a food of the present invention, it is possible to provide a food to which a flavor of a dried food or a moisture-containing flavor-imparted food is favorably imparted.
本発明の風味油の製造方法の１つは、油脂を１００℃以上に加熱する第１加熱工程と、前記第１加熱工程により油脂が１００℃以上になった状態で乾燥食品を添加する乾燥食品添加工程と、前記油脂を１６０℃以上に加熱して該温度にて所定時間保持する第２加熱工程とを含む。
One of the methods for producing the flavor oil of the present invention includes a first heating step in which fats and oils are heated to 100 ° C. or higher, and a dry food in which dried foods are added in a state where the fats and oils have become 100 ° C. or higher in the first heating step. An addition step, and a second heating step in which the oil is heated to 160 ° C. or higher and held at the temperature for a predetermined time.
また、本発明の風味油の製造方法のもう１つは、水分含有風味付与食品を油脂で炒める炒め工程と、油脂を添加して１００℃以上に加熱する第１加熱工程と、前記第１加熱工程により油脂が１００℃以上になった状態で乾燥食品を添加する乾燥食品添加工程と、前記油脂を１６０℃以上に加熱して該温度にて所定時間保持する第２加熱工程とを含む。
Moreover, another one of the manufacturing methods of the flavor oil of this invention is the frying process which stirs a water-containing flavor imparting foodstuff with fats and oils, the 1st heating process which adds fats and oils and heats it to 100 degreeC or more, and said 1st heating. A dry food addition step of adding a dry food in a state where the fats and oils are 100 ° C. or higher by the step, and a second heating step of heating the fats and oils to 160 ° C. or higher and maintaining the temperature for a predetermined time.
本発明において、油脂としては、特に制限はなく、食用のものを適宜採用し得る。例えば、菜種油（キャノーラ油）、コーン油、パーム油、綿実油、紅花油、米油、大豆油、オリーブ油、ゴマ油、ひまわり油、落花生油、パーム核油、ヤシ油等の植物油脂、牛脂、豚脂、鶏脂等の動物脂、あるいはこれら油脂に分別、水素添加、エステル交換等を施した加工油脂などが挙げられる。油脂は、１種類を単品で用いてもよく、あるいは２種類以上が混合されたものを用いてもよい。また、水分含有風味付与食品を炒める油脂と、さらに添加する油脂は同じ種類のものを用いても良く、異なる種類のものを用いても良い。
In the present invention, the fats and oils are not particularly limited, and edible ones can be appropriately employed. For example, vegetable oils such as rapeseed oil (canola oil), corn oil, palm oil, cottonseed oil, safflower oil, rice oil, soybean oil, olive oil, sesame oil, sunflower oil, peanut oil, palm kernel oil, coconut oil, beef tallow, lard And animal fats such as chicken fat, or processed fats and oils obtained by subjecting these fats and oils to fractionation, hydrogenation, transesterification and the like. One type of fat or oil may be used alone, or a mixture of two or more types may be used. In addition, the same or different types of fats and oils for frying the moisture-containing flavor-imparting food and the additional fats and oils may be used.
本発明において、乾燥食品とは、食品を加熱や減圧等の処理により水分含量を２０質量％以下にした食品を指す。乾燥食品を用いることにより、水分含有量の高い食品を用いるよりも、食品を油脂に投入した際の、油脂の温度低下を防ぐことができるため生産効率が良くなり、また、風味が凝縮された乾燥食品を用いることにより、より強い風味を付与することができる。
In the present invention, dry food refers to food having a moisture content of 20% by mass or less by heating or reducing the pressure of the food. By using dry food, it is possible to prevent a decrease in the temperature of the oil and fat when the food is added to the oil and fat, rather than using a food with a high water content, thus improving the production efficiency and condensing the flavor. By using a dried food, a stronger flavor can be imparted.
乾燥食品に使用する食品の種類としては、ガーリック（ニンニク）、オニオン（玉ネギ）、ネギ、ショウガ、大根、ニンジン、キャベツ、もやし、にら、ごぼう、にんじん、セロリ、じゃがいも、トマト、ラッキョウ、エシャロット等の野菜類、パセリ、生姜、唐辛子、ナツメッグ、クミン、ローズマリー、こしょう、山椒、わさび、バジル等の香辛料類、椎茸、しめじ、マツタケ、マイタケ等の茸類、エビ、カニ、イカ、カツオ、サバ、イワシ、アジ、サケ等の魚介類、ホタテ、アサリ、シジミ等の貝類、昆布、ワカメ、ヒジキ等の海藻類、鶏肉、豚肉、牛肉、馬肉等の肉類、酢、ソース、醤油等の調味料類が挙げられるが、これらに限定されるものではない。乾燥食品としては、乾燥状態で強い風味を持つことから、なかでも、ガーリック（ニンニク）、オニオン（玉ネギ）をより好ましく例示することができる。乾燥食品は、１種類を単品で用いてもよく、あるいは２種類以上を併用してもよい。
The types of food used for dry food include garlic (garlic), onion (onion), leek, ginger, radish, carrot, cabbage, bean sprouts, leek, burdock, carrot, celery, potato, tomato, rakkyo, shallot Vegetables such as parsley, ginger, chili, nutmeg, cumin, rosemary, pepper, yam, wasabi, basil and other spices, shiitake mushroom, shimeji mushroom, matsutake, maitake mushrooms, shrimp, crab, squid, bonito, Seasoning of seafood such as mackerel, sardines, horse mackerel, salmon, shellfish such as scallops, clams, sea bream, seaweeds such as kelp, seaweed, hijiki, meat such as chicken, pork, beef, horse meat, vinegar, sauce, soy sauce Examples include, but are not limited to: As dry food, since it has a strong flavor in a dry state, among them, garlic (garlic) and onion (onion) can be more preferably exemplified. One type of dried food may be used alone, or two or more types may be used in combination.
乾燥食品は、例えば、上記に示した食品を、細断、破砕、又は粉砕して乾燥したり、食品を乾燥した後に、細断、破砕、又は粉砕したりして、調製することができる。乾燥食品を得るための食品の乾燥方法としては、特に限定されないが、例えば、熱風乾燥、凍結乾燥、天日干し、焼成、油ちょう（フライ）などの方法が挙げられる。
The dried food can be prepared, for example, by chopping, crushing, or pulverizing the food shown above and drying the food, or chopping, crushing, or pulverizing the food after drying. The method for drying the food for obtaining the dried food is not particularly limited, and examples thereof include hot air drying, freeze drying, sun drying, baking, and oil frying.
乾燥食品の形態は、特に制限はなく、パウダー状、ミンス状、粒状、顆粒（コース）状、フレーク状、ダイス状、球状、方形、シート状、不定形状など、各種形状が採用できる。乾燥食品の長さは、特に限定されないが、０．１ｍｍ以上１０ｍｍ以下が好ましい。
The form of the dried food is not particularly limited, and various shapes such as powder, mince, granule, granule (course), flake, dice, sphere, square, sheet, and irregular shape can be adopted. Although the length of dried food is not specifically limited, 0.1 mm or more and 10 mm or less are preferable.
乾燥食品の添加量は、特に限定されないが、油脂１００質量部に対して３～３０質量部であることが好ましく、５～２５質量部であることがより好ましい。所定の添加量とすることで、乾燥食品由来の風味と香ばしさを充分に付与することができる。
The addition amount of the dried food is not particularly limited, but is preferably 3 to 30 parts by mass, more preferably 5 to 25 parts by mass with respect to 100 parts by mass of the fats and oils. By setting it as a predetermined addition amount, a flavor and aroma derived from a dried food can be sufficiently imparted.
本発明において、水分含有風味付与食品とは、水分５０％以上である食品を指し、水分６０％以上である食品を用いることが好ましい。
In the present invention, the moisture-containing flavor-imparting food refers to a food having a water content of 50% or more, and a food having a water content of 60% or more is preferably used.
水分含有風味付与食品に使用する食品の種類としては、乾燥食品に使用する食品の種類として上記に示した食品と同様の食品を使用することができる。水分含有風味付与食品としては、水分を含有した状態、特に生の状態で強い風味を持つことから、なかでも、ネギ、ガーリック、オニオンを好ましく例示することができ、ネギをより好ましく例示することができる。水分含有風味付与食品は、１種類を単品で用いてもよく、あるいは２種類以上を併用してもよい。
As the kind of food used for the moisture-containing flavor-imparting food, the same food as the food shown above can be used as the kind of food used for the dried food. As the moisture-containing flavor-imparting food, since it has a strong flavor in a moisture-containing state, particularly in a raw state, among them, leek, garlic, onion can be preferably exemplified, and leek can be exemplified more preferably. it can. One type of moisture-containing flavor-imparting food may be used alone, or two or more types may be used in combination.
水分含有風味付与食品の形態は、特に制限はなく、裁断した状態のもの、ダイス状、球状、方形、シート状、不定形状、粉砕形状など、各種形状が採用できる。水分含有風味付与食品の体積は、特に限定されないが、１ｍｍ3以上８０００ｍｍ3以下が好ましく、１ｍｍ3以上５０００ｍｍ3以下がより好ましい。
The form of the moisture-containing flavor-imparting food is not particularly limited, and various shapes such as a cut state, a die shape, a spherical shape, a square shape, a sheet shape, an indefinite shape, and a pulverized shape can be adopted. The volume of water containing flavoring foods is not particularly limited, but is preferably 1 mm 3 or more 8000mm 3 or less, 1 mm 3 or more 5000 mm 3 or less is more preferable.
水分含有風味付与食品の添加量は、特に限定されないが、油脂１００質量部に対して３～３０質量部であることが好ましく、５～２５質量部であることがより好ましい。所定の添加量とすることで、水分含有風味付与食品由来の風味を充分に付与することができる。
The addition amount of the moisture-containing flavor-imparting food is not particularly limited, but is preferably 3 to 30 parts by mass, more preferably 5 to 25 parts by mass with respect to 100 parts by mass of the fats and oils. By setting it as a predetermined addition amount, a flavor derived from a moisture-containing flavor-imparting food can be sufficiently imparted.
本発明において、加熱手段に特に制限はなく、常法により、例えば釜等の容器に備わる電熱式、直火バーナー式、マイクロ波式、蒸気式、熱風式の加熱手段などで加熱すればよい。
In the present invention, the heating means is not particularly limited, and may be heated by an ordinary method, for example, an electric heating type, a direct fire burner type, a microwave type, a steam type, or a hot air type heating means provided in a container such as a kettle.
乾燥食品は、油脂を１００℃以上に加熱してから添加することが好ましく、１０５℃以上に加熱してから添加することがより好ましく、１１５℃以上に加熱してから添加することがさらに好ましく、１４０℃以上に加熱してから添加することが最も好ましい。乾燥食品を添加する時の油脂の温度の上限は、特に限定されないが、２００℃以下が好ましく、１８０℃以下がより好ましい。所定の温度で添加することで、乾燥食品由来の風味や香ばしい風味を十分に油に移すことができる。
The dried food is preferably added after heating the fat to 100 ° C. or higher, more preferably added after heating to 105 ° C. or higher, and further preferably added after heating to 115 ° C. or higher. It is most preferable to add after heating to 140 ° C. or higher. Although the upper limit of the temperature of fats and oils when adding dried food is not specifically limited, 200 degreeC or less is preferable and 180 degreeC or less is more preferable. By adding at a predetermined temperature, the flavor and fragrant flavor derived from the dried food can be sufficiently transferred to the oil.
また、乾燥食品を添加した後の保持加熱温度は、１６０～２００℃が好ましく、１６５～１９０℃がより好ましい。所定の温度で保持加熱することで、乾燥食品由来の風味や香ばしい風味を十分に油に移すことができる。
In addition, the holding heating temperature after adding the dried food is preferably 160 to 200 ° C, more preferably 165 to 190 ° C. By holding and heating at a predetermined temperature, the flavor and fragrant flavor derived from the dried food can be sufficiently transferred to the oil.
水分含有風味付与食品は、予め、例えば油温９０～１１０℃で炒め、その後油脂を添加する。具体的に一例を挙げると、油脂と水分含有風味付与食品とを釜へ張り込み、加熱攪拌を開始する。油温が１００℃に達してから、油温９５～１００℃で６０分水分含有風味付与食品を炒め、さらに油脂を添加する。このように水分含有風味付与食品を予め油脂で炒めることで、水分を含有している状態で良い香り付けができる水分含有風味付与食品に由来する風味を、油脂に効率よく付与することができる。
The moisture-containing flavor-imparting food is fried in advance at an oil temperature of 90 to 110 ° C., for example, and then fats and oils are added. If an example is given concretely, fats and oils and a water-containing flavor imparted food will be put into a kettle, and heat stirring will be started. After the oil temperature reaches 100 ° C., the water-containing flavor-imparting food is fried for 60 minutes at an oil temperature of 95-100 ° C., and fats and oils are added. Thus, by sautéing the moisture-containing flavor-imparted food in advance with fats and oils, the flavor derived from the moisture-containing flavor-imparting food that can be scented in a state containing moisture can be efficiently imparted to the fats and oils.
なお、油脂を１００℃以上に加熱してから乾燥食品を添加完了後、１６０℃になるまでの時間は特に限定されないが、０～６０分が好ましく、０～４０分がより好ましい。但し、添加完了時の油脂の温度が１６０℃以上の場合は、当該加熱時間は０分とみなす。
It should be noted that the time from heating the fat to 100 ° C. or higher to completing the addition of the dried food to 160 ° C. is not particularly limited, but is preferably 0 to 60 minutes, more preferably 0 to 40 minutes. However, when the temperature of the oil and fat at the completion of the addition is 160 ° C. or higher, the heating time is regarded as 0 minutes.
さらに、１６０℃以上での保持加熱時間は特に限定されないが、０～９０分が好ましく、１～６０分がより好ましく、３～５０分がさらに好ましい。
Furthermore, the holding heating time at 160 ° C. or higher is not particularly limited, but is preferably 0 to 90 minutes, more preferably 1 to 60 minutes, and further preferably 3 to 50 minutes.
こうして加熱処理した後、油脂の温度が好ましくは１００℃未満、より好ましくは９０℃以下になるまで放冷又は冷却し、ろ過、遠心分離等の手段によって、添加した乾燥食品や水分含有風味付与食品とを除去して、風味油を得ることができる。
After the heat treatment in this way, the oil or fat is preferably cooled or cooled until it is less than 100 ° C., more preferably 90 ° C. or less, and added by a means such as filtration, centrifugation, etc. And flavor oil can be obtained.
こうして得られた本発明の風味油は、そのまま使用してもよいし、食用油脂で希釈して食用油脂組成物として用いてもよい。
The flavor oil of the present invention thus obtained may be used as it is, or may be diluted with an edible oil and fat and used as an edible oil and fat composition.
上記のようにして得られた風味油又は食用油脂組成物は、炒飯、野菜炒め等の炒め物類、お好み焼き、焼そば、焼肉等の焼き物類、ラーメンスープ、コンソメスープ、カレー、シチュー等のスープ類、パスタソース、麻婆豆腐のソース、ゴーヤチャンプルのソース、味付け肉のたれ等のソース類、餃子、肉まんの具、ハンバーグ、ソーセージ等の食肉加工品類、炊き込みご飯、ピラフ等の米飯類、ロールパン、クッキー等の製菓製パン類、魚肉ソーセージ、かまぼこ等の水産加工品類、唐揚げ粉、チヂミ粉、粉末スープ等の調整粉類、シーズニングソース、ドレッシング、マヨネーズ、ポン酢、中華料理の素、鍋つゆ等の調味料類、マーガリン、ファットスプレッド等のマーガリン類、フレンチフライ、唐揚げ、イカリング、コロッケ等の油ちょう食品等の各種食品に使用でき、それらに良好な風味を付与することができる。すなわち、各種食品の調理、加工、あるいは製造等におけるほぐし油、炊飯油、炒め油及びフライ油等の調理用油、ボックスオイル及び天板油等の離型油、練りこみ油、インジェクション用油及び仕上げ油等の調味用油等として用いることによって、あるいは各種食品の調理、加工、あるいは製造等の後に、添加、混合、塗布、溶解、分散、乳化等して当該食品に組み込ませることで、風味油に由来する風味をその食品に付与して、その食品の風味を高めることができる。よって、流通や電子レンジ加熱などにおける風味の劣化、消失等が問題となる、冷凍加工食品、冷蔵加工食品、レトルト食品、瓶詰食品、缶詰食品、乾燥食品、弁当等の流通加工食品製品などに特に好適に使用され得る。
The flavor oil or edible oil / fat composition obtained as described above is a fried dish such as fried rice, stir-fried vegetables, baked goods such as okonomiyaki, yakisoba, yakiniku, ramen soup, consommé soup, curry, stew, etc. Sauce, pasta sauce, mapo tofu sauce, bitter gourd sauce, sauces such as seasoned meat sauce, dumplings, meat buns, hamburger, sausage and other processed meat products, cooked rice, pilaf and other cooked rice, roll bread Cookies and other confectionery breads, fish sausages, fishery products such as kamaboko, fried powder, chijimi powder, powdered soup powders, seasoning sauce, dressing, mayonnaise, ponzu, Chinese food ingredients, hot pot soup Seasonings such as margarine, fat spreads, margarines, french fries, fried chicken, squid rings, croquettes, etc. Can be used for a variety of foods such as butterfly food, it is possible to impart a good flavor to them. That is, cooking oil such as loosening oil, rice cooking oil, stir-fried oil and frying oil, cooking oil such as box oil and top plate oil, kneading oil, oil for injection and finishing in cooking, processing or production of various foods Flavor oil by using it as a seasoning oil such as oil, or by adding, mixing, applying, dissolving, dispersing, emulsifying, etc., into various foods after cooking, processing, or manufacturing. The flavor derived from can be imparted to the food to enhance the flavor of the food. Therefore, especially for processed food products such as frozen processed foods, refrigerated processed foods, retort processed foods, bottled foods, canned foods, dried foods, lunch boxes, etc. It can be suitably used.
以下、実施例を挙げて本発明を更に具体的に説明するが、これらの実施例は本発明を何ら限定するものではない。なお、特に断らない限り、含有率を示す％は、質量％を表す。
Hereinafter, the present invention will be described more specifically with reference to examples. However, these examples do not limit the present invention. In addition, unless otherwise indicated,% which shows a content rate represents the mass%.
［試験例１］
乾燥食品（オニオン）の投入温度を検討した。 [Test Example 1]
The input temperature of dried food (onion) was examined.
乾燥食品（オニオン）の投入温度を検討した。 [Test Example 1]
The input temperature of dried food (onion) was examined.
＜乾燥食品原料＞
オニオン（製品名：オニオンミンスＧ５、株式会社カネカサンスパイス社、水分１０％、長さ約３ｍｍ）を使用した。 <Dry food ingredients>
Onion (product name: Onion Mince G5, Kaneka Sun Spice Co., Ltd., water 10%, length of about 3 mm) was used.
オニオン（製品名：オニオンミンスＧ５、株式会社カネカサンスパイス社、水分１０％、長さ約３ｍｍ）を使用した。 <Dry food ingredients>
Onion (product name: Onion Mince G5, Kaneka Sun Spice Co., Ltd., water 10%, length of about 3 mm) was used.
＜油脂＞
キャノーラ油（製品名：さらさらキャノーラ油、株式会社Ｊ－オイルミルズ）を使用した。 <Oil and fat>
Canola oil (product name: Sarasara Canola Oil, J-Oil Mills) was used.
キャノーラ油（製品名：さらさらキャノーラ油、株式会社Ｊ－オイルミルズ）を使用した。 <Oil and fat>
Canola oil (product name: Sarasara Canola Oil, J-Oil Mills) was used.
＜風味油の調製＞
４Ｌ容ステンレス製直火釜にキャノーラ油１ｋｇを張り込み、加熱攪拌を開始した。油温が２５℃（対照、比較例１），８０℃（比較例２），１０５℃（実施例１），１５０℃（実施例２）に到達した時点で、オニオン２００ｇをそれぞれ投入した。それぞれの油温が１８０℃になるまで加熱を行い、１８０℃に達したら２０分間温度を維持した。その後加熱を止め、油温が７０℃まで低下したら、濾紙で濾別して風味油を得た。 <Preparation of flavor oil>
1 kg of canola oil was put in a 4 L stainless steel direct-fired kettle, and heating and stirring were started. When the oil temperature reached 25 ° C. (control, Comparative Example 1), 80 ° C. (Comparative Example 2), 105 ° C. (Example 1), and 150 ° C. (Example 2), 200 g of onion was added. Each oil temperature was heated to 180 ° C., and when it reached 180 ° C., the temperature was maintained for 20 minutes. Thereafter, the heating was stopped, and when the oil temperature decreased to 70 ° C., it was filtered off with a filter paper to obtain a flavor oil.
４Ｌ容ステンレス製直火釜にキャノーラ油１ｋｇを張り込み、加熱攪拌を開始した。油温が２５℃（対照、比較例１），８０℃（比較例２），１０５℃（実施例１），１５０℃（実施例２）に到達した時点で、オニオン２００ｇをそれぞれ投入した。それぞれの油温が１８０℃になるまで加熱を行い、１８０℃に達したら２０分間温度を維持した。その後加熱を止め、油温が７０℃まで低下したら、濾紙で濾別して風味油を得た。 <Preparation of flavor oil>
1 kg of canola oil was put in a 4 L stainless steel direct-fired kettle, and heating and stirring were started. When the oil temperature reached 25 ° C. (control, Comparative Example 1), 80 ° C. (Comparative Example 2), 105 ° C. (Example 1), and 150 ° C. (Example 2), 200 g of onion was added. Each oil temperature was heated to 180 ° C., and when it reached 180 ° C., the temperature was maintained for 20 minutes. Thereafter, the heating was stopped, and when the oil temperature decreased to 70 ° C., it was filtered off with a filter paper to obtain a flavor oil.
＜評価＞
（１）焦げ付きの評価
上記で風味油を調製した後の釜底を観察し、下記の評価基準により評価を行った。
（釜焦げ付きの評価基準）
○：対照に比べ非常に焦げ付きが少ない
△：対照に比べ焦げ付きが少ない
×：対照と同じ、又は、焦げ付きが多い
（２）風味の評価
炒飯（製品名：焼きガラ醤油仕立ての香ばし炒飯、株式会社セブンイレブンジャパン）を電子レンジで１５００Ｗ３５秒温めた。炒飯５０ｇに得られた風味油を１ｇ混ぜて、専門パネラー（ｎ＝３）の合議の上で、下記の評価基準により評価を行った。
（オニオンの風味、香ばしい風味の評価基準）
◎：対照に比べ非常に強く感じる
○：対照に比べ強く感じる
△：対照に比べやや強く感じる
×：対照と同じ、又は、弱く感じる
（不快な焦げ風味の評価基準）
○：ほとんど感じない
△：やや感じる
×：感じる <Evaluation>
(1) Evaluation of scoring The bottom of the kettle after the flavor oil was prepared as described above was observed and evaluated according to the following evaluation criteria.
(Evaluation criteria with burnt kettle)
○: very little burnt compared to the control Δ: less burnt than the control ×: the same as the control or more burnt (2) Evaluation of the flavor Fried rice (Product name: savory fried rice with baked gala soy sauce, Inc. Seven-Eleven Japan) was heated in a microwave oven for 1500 W for 35 seconds. 1 g of the flavor oil obtained in 50 g of fried rice was mixed and evaluated according to the following evaluation criteria under the consultation of a specialized panelist (n = 3).
(Evaluation criteria for onion flavor and fragrant flavor)
◎: Feels very strong compared to the control ○: Feels stronger than the control △: Feels slightly stronger than the control ×: Feels the same as or weaker than the control (evaluation criteria for unpleasant burnt flavor)
○: Almost feelless △: Slightly felt ×: Feel
（１）焦げ付きの評価
上記で風味油を調製した後の釜底を観察し、下記の評価基準により評価を行った。
（釜焦げ付きの評価基準）
○：対照に比べ非常に焦げ付きが少ない
△：対照に比べ焦げ付きが少ない
×：対照と同じ、又は、焦げ付きが多い
（２）風味の評価
炒飯（製品名：焼きガラ醤油仕立ての香ばし炒飯、株式会社セブンイレブンジャパン）を電子レンジで１５００Ｗ３５秒温めた。炒飯５０ｇに得られた風味油を１ｇ混ぜて、専門パネラー（ｎ＝３）の合議の上で、下記の評価基準により評価を行った。
（オニオンの風味、香ばしい風味の評価基準）
◎：対照に比べ非常に強く感じる
○：対照に比べ強く感じる
△：対照に比べやや強く感じる
×：対照と同じ、又は、弱く感じる
（不快な焦げ風味の評価基準）
○：ほとんど感じない
△：やや感じる
×：感じる <Evaluation>
(1) Evaluation of scoring The bottom of the kettle after the flavor oil was prepared as described above was observed and evaluated according to the following evaluation criteria.
(Evaluation criteria with burnt kettle)
○: very little burnt compared to the control Δ: less burnt than the control ×: the same as the control or more burnt (2) Evaluation of the flavor Fried rice (Product name: savory fried rice with baked gala soy sauce, Inc. Seven-Eleven Japan) was heated in a microwave oven for 1500 W for 35 seconds. 1 g of the flavor oil obtained in 50 g of fried rice was mixed and evaluated according to the following evaluation criteria under the consultation of a specialized panelist (n = 3).
(Evaluation criteria for onion flavor and fragrant flavor)
◎: Feels very strong compared to the control ○: Feels stronger than the control △: Feels slightly stronger than the control ×: Feels the same as or weaker than the control (evaluation criteria for unpleasant burnt flavor)
○: Almost feelless △: Slightly felt ×: Feel
結果を表１に示す。
The results are shown in Table 1.
その結果、油温８０℃でオニオンを投入した風味油（比較例２）では、油温２５℃でオニオンを投入した風味油（比較例１）と比べて、釜焦げ付きは少なかった。しかし、オニオンの風味と香ばしい風味は同じ又は弱く感じ、不快な焦げ風味を感じた。油温１０５℃でオニオンを投入した風味油（実施例１）では、対照と比べ、釜焦げ付きは少なかった。また、オニオンの風味は強く感じ、香ばしい風味はやや強く感じ、不快な焦げ風味をやや感じた。油温１５０℃でオニオンを投入した風味油（実施例２）では、対照と比べ、釜焦げ付きは非常に少なかった。また、オニオンの風味や香ばしい風味は非常に強く感じ、不快な焦げ風味をほとんど感じなかった。
As a result, the flavor oil in which onion was introduced at an oil temperature of 80 ° C. (Comparative Example 2) was less scorched than the flavor oil in which onion was introduced at an oil temperature of 25 ° C. (Comparative Example 1). However, the onion and fragrant flavors felt the same or weak, and an unpleasant burnt flavor. The flavor oil (Example 1) charged with onion at an oil temperature of 105 ° C. had less scorch compared with the control. Also, the onion flavor felt strong, the savory flavor felt slightly strong, and the unpleasant burnt flavor was a little felt. In the flavor oil (Example 2) in which onion was added at an oil temperature of 150 ° C., there was very little kettle burning compared to the control. Moreover, the onion flavor and fragrant flavor felt very strongly, and the unpleasant burnt flavor was hardly felt.
［試験例２］
乾燥食品（ガーリック）の投入温度を検討した。 [Test Example 2]
The input temperature of dried food (garlic) was examined.
乾燥食品（ガーリック）の投入温度を検討した。 [Test Example 2]
The input temperature of dried food (garlic) was examined.
＜乾燥食品原料＞
ガーリック（製品名：ガーリックコースＡ、ヤスマ株式会社、水分１０％、長さ約１ｍｍ）を使用した。 <Dry food ingredients>
Garlic (product name: garlic course A, Yasuma Co., Ltd., 10% moisture, approximately 1 mm in length) was used.
ガーリック（製品名：ガーリックコースＡ、ヤスマ株式会社、水分１０％、長さ約１ｍｍ）を使用した。 <Dry food ingredients>
Garlic (product name: garlic course A, Yasuma Co., Ltd., 10% moisture, approximately 1 mm in length) was used.
＜風味油の調製＞
４Ｌ容ステンレス製直火釜にキャノーラ油１ｋｇを張り込み、加熱攪拌を開始した。油温が２５℃（対照、比較例３），１２０℃（実施例３），１５０℃（実施例４）に到達した時点で、ガーリック２００ｇを投入した。１５０℃に到達した時点で、ガーリックを投入した場合（実施例４）の投入完了時の油温は１７０℃であった。それぞれの油温が１８０℃になるまで加熱を行い、１８０℃に達したら２０分間温度を維持した。その後加熱を止め、油温が７０℃まで低下したら、濾紙で濾別して風味油を得た。 <Preparation of flavor oil>
1 kg of canola oil was put in a 4 L stainless steel direct-fired kettle, and heating and stirring were started. When the oil temperature reached 25 ° C. (control, Comparative Example 3), 120 ° C. (Example 3), and 150 ° C. (Example 4), 200 g of garlic was added. When the temperature reached 150 ° C., the oil temperature at the completion of charging when garlic was charged (Example 4) was 170 ° C. Each oil temperature was heated to 180 ° C., and when it reached 180 ° C., the temperature was maintained for 20 minutes. Thereafter, the heating was stopped, and when the oil temperature decreased to 70 ° C., it was filtered off with a filter paper to obtain a flavor oil.
４Ｌ容ステンレス製直火釜にキャノーラ油１ｋｇを張り込み、加熱攪拌を開始した。油温が２５℃（対照、比較例３），１２０℃（実施例３），１５０℃（実施例４）に到達した時点で、ガーリック２００ｇを投入した。１５０℃に到達した時点で、ガーリックを投入した場合（実施例４）の投入完了時の油温は１７０℃であった。それぞれの油温が１８０℃になるまで加熱を行い、１８０℃に達したら２０分間温度を維持した。その後加熱を止め、油温が７０℃まで低下したら、濾紙で濾別して風味油を得た。 <Preparation of flavor oil>
1 kg of canola oil was put in a 4 L stainless steel direct-fired kettle, and heating and stirring were started. When the oil temperature reached 25 ° C. (control, Comparative Example 3), 120 ° C. (Example 3), and 150 ° C. (Example 4), 200 g of garlic was added. When the temperature reached 150 ° C., the oil temperature at the completion of charging when garlic was charged (Example 4) was 170 ° C. Each oil temperature was heated to 180 ° C., and when it reached 180 ° C., the temperature was maintained for 20 minutes. Thereafter, the heating was stopped, and when the oil temperature decreased to 70 ° C., it was filtered off with a filter paper to obtain a flavor oil.
＜評価＞
（１）焦げ付きの評価
上記試験例１と同様に評価を行った。
（２）風味の評価
炒飯（製品名：焦がし醤油仕立ての焼豚炒飯おにぎり、株式会社セブンイレブンジャパン）を電子レンジで１０００Ｗ１０秒温めた。炒飯５０ｇに得られた風味油を１．５ｇ混ぜて、専門パネラー（ｎ＝３）の合議の上で、下記評価基準により評価を行った。
（ガーリックの風味、香ばしい風味の評価基準）
◎：対照に比べ非常に強く感じる
○：対照に比べ強く感じる
△：対照に比べやや強く感じる
×：対照と同じ、又は、弱く感じる
（不快な焦げ風味の評価基準）
○：ほとんど感じない
△：やや感じる
×：感じる <Evaluation>
(1) Evaluation of scoring Evaluation was performed in the same manner as in Test Example 1 above.
(2) Evaluation of flavor Fried rice (Product name: Fried pork rice ball cooked with burnt soy sauce, Seven-Eleven Japan Co., Ltd.) was heated for 1000 W for 10 seconds in a microwave oven. The flavor oil obtained in 50 g of fried rice was mixed with 1.5 g and evaluated according to the following evaluation criteria under the consultation of a specialized panelist (n = 3).
(Evaluation criteria for garlic flavor and fragrant flavor)
◎: Feels very strong compared to the control ○: Feels stronger than the control △: Feels slightly stronger than the control ×: Feels the same as or weaker than the control (evaluation criteria for unpleasant burnt flavor)
○: Almost feelless △: Slightly felt ×: Feel
（１）焦げ付きの評価
上記試験例１と同様に評価を行った。
（２）風味の評価
炒飯（製品名：焦がし醤油仕立ての焼豚炒飯おにぎり、株式会社セブンイレブンジャパン）を電子レンジで１０００Ｗ１０秒温めた。炒飯５０ｇに得られた風味油を１．５ｇ混ぜて、専門パネラー（ｎ＝３）の合議の上で、下記評価基準により評価を行った。
（ガーリックの風味、香ばしい風味の評価基準）
◎：対照に比べ非常に強く感じる
○：対照に比べ強く感じる
△：対照に比べやや強く感じる
×：対照と同じ、又は、弱く感じる
（不快な焦げ風味の評価基準）
○：ほとんど感じない
△：やや感じる
×：感じる <Evaluation>
(1) Evaluation of scoring Evaluation was performed in the same manner as in Test Example 1 above.
(2) Evaluation of flavor Fried rice (Product name: Fried pork rice ball cooked with burnt soy sauce, Seven-Eleven Japan Co., Ltd.) was heated for 1000 W for 10 seconds in a microwave oven. The flavor oil obtained in 50 g of fried rice was mixed with 1.5 g and evaluated according to the following evaluation criteria under the consultation of a specialized panelist (n = 3).
(Evaluation criteria for garlic flavor and fragrant flavor)
◎: Feels very strong compared to the control ○: Feels stronger than the control △: Feels slightly stronger than the control ×: Feels the same as or weaker than the control (evaluation criteria for unpleasant burnt flavor)
○: Almost feelless △: Slightly felt ×: Feel
結果を表２に示す。
The results are shown in Table 2.
その結果、油温１２０℃でガーリックを投入した風味油（実施例３）では、油温２５℃でガーリックを投入した風味油（対照、比較例３）と比べて、釜焦げ付きが少なかった。また、ガーリックの風味はやや強く感じ、香ばしい風味は強く感じ、不快な焦げ風味はやや感じた。油温１５０℃でガーリックを投入した風味油（実施例４）では、対照と比べ、釜焦げ付きは非常に少なかった。また、ガーリックの風味と香ばしい風味は非常に強く感じ、不快な焦げ風味はほとんど感じなかった。
As a result, the flavor oil (Example 3) charged with garlic at an oil temperature of 120 ° C. was less scorched than the flavor oil (control, Comparative Example 3) charged with garlic at an oil temperature of 25 ° C. Also, the garlic flavor felt slightly strong, the fragrant flavor felt strong, and the unpleasant burnt flavor felt a little. The flavor oil (Example 4) in which garlic was added at an oil temperature of 150 ° C. had very little kettle burning compared to the control. Also, the garlic flavor and fragrant flavor felt very strong, and the unpleasant burnt flavor was hardly felt.
特に、油温２５℃でガーリックを投入した場合、加熱を続けていくうちにガーリックが粘性を増し、ガーリック同士が付着して塊を形成した。さらに塊が攪拌羽に付着したり、沈んで釜底へ固結したりして、油中に分散することなく焦げ付いていった。その結果、ガーリックが油に均一に分散されなかったため、ガーリック風味や香ばしい風味が弱くなり、不快な焦げ風味が強くなった。
In particular, when garlic was added at an oil temperature of 25 ° C., the garlic became more viscous as heating continued and garlic adhered to each other to form a lump. Furthermore, lumps adhered to the stirring blades or sunk and solidified to the bottom of the kettle, and burned without being dispersed in the oil. As a result, since garlic was not uniformly dispersed in the oil, the garlic flavor and fragrant flavor became weak and the unpleasant burnt flavor became strong.
一方で、油温１５０℃でガーリックを投入した場合、油面で熱によってガーリックが変性し、それに伴いガーリック同士の付着、及びガーリックと攪拌羽や釜底との付着がほとんど見られず、油に均一に分散していた。このことから、風味が油へ効率的に移行したと思われる。
On the other hand, when garlic is introduced at an oil temperature of 150 ° C., the garlic is denatured by heat on the oil surface, and the adhesion between the garlics and the adhesion between the garlic and the stirring blades or the bottom of the kettle are hardly seen. It was uniformly dispersed. From this, it seems that the flavor was efficiently transferred to oil.
［試験例３］
乾燥食品の量を検討した。 [Test Example 3]
The amount of dry food was examined.
乾燥食品の量を検討した。 [Test Example 3]
The amount of dry food was examined.
＜乾燥食品原料＞
オニオン（製品名：オニオンミンスＧ５、株式会社カネカサンスパイス社、水分１０％、長さ約３ｍｍ）を使用した。 <Dry food ingredients>
Onion (product name: Onion Mince G5, Kaneka Sun Spice Co., Ltd., water 10%, length of about 3 mm) was used.
オニオン（製品名：オニオンミンスＧ５、株式会社カネカサンスパイス社、水分１０％、長さ約３ｍｍ）を使用した。 <Dry food ingredients>
Onion (product name: Onion Mince G5, Kaneka Sun Spice Co., Ltd., water 10%, length of about 3 mm) was used.
＜風味油の調製＞
１５ｃｍ径ステンレス製片手鍋にキャノーラ油５０ｇを張り込み、加熱攪拌を開始した。油温が１５０℃に到達した時点で、オニオン２．５ｇ（実施例５）、５ｇ（実施例６）、１０ｇ（実施例７）を投入した。いずれもオニオン投入完了時の油温は１６０℃以上であった。それぞれ油温が１８０℃になるまで加熱を行い、１８０℃に達したら加熱を止めた。油温を室温まで低下させ、濾紙で濾別して風味油を得た。なお、対照として、キャノーラ油５０ｇとオニオン１０ｇを最初から同時に張り込み、同様に加熱攪拌して風味油を得た（対照、比較例４）。 <Preparation of flavor oil>
50 g of canola oil was put in a 15 cm diameter stainless steel one-handed pan, and heating and stirring were started. When the oil temperature reached 150 ° C., 2.5 g of onion (Example 5), 5 g (Example 6), and 10 g (Example 7) were added. In all cases, the oil temperature at the completion of onion charging was 160 ° C. or higher. Each was heated until the oil temperature reached 180 ° C., and when it reached 180 ° C., the heating was stopped. The oil temperature was lowered to room temperature and filtered off with filter paper to obtain a flavor oil. As a control, 50 g of canola oil and 10 g of onion were applied simultaneously from the beginning, and heated and stirred in the same manner to obtain a flavor oil (control, comparative example 4).
１５ｃｍ径ステンレス製片手鍋にキャノーラ油５０ｇを張り込み、加熱攪拌を開始した。油温が１５０℃に到達した時点で、オニオン２．５ｇ（実施例５）、５ｇ（実施例６）、１０ｇ（実施例７）を投入した。いずれもオニオン投入完了時の油温は１６０℃以上であった。それぞれ油温が１８０℃になるまで加熱を行い、１８０℃に達したら加熱を止めた。油温を室温まで低下させ、濾紙で濾別して風味油を得た。なお、対照として、キャノーラ油５０ｇとオニオン１０ｇを最初から同時に張り込み、同様に加熱攪拌して風味油を得た（対照、比較例４）。 <Preparation of flavor oil>
50 g of canola oil was put in a 15 cm diameter stainless steel one-handed pan, and heating and stirring were started. When the oil temperature reached 150 ° C., 2.5 g of onion (Example 5), 5 g (Example 6), and 10 g (Example 7) were added. In all cases, the oil temperature at the completion of onion charging was 160 ° C. or higher. Each was heated until the oil temperature reached 180 ° C., and when it reached 180 ° C., the heating was stopped. The oil temperature was lowered to room temperature and filtered off with filter paper to obtain a flavor oil. As a control, 50 g of canola oil and 10 g of onion were applied simultaneously from the beginning, and heated and stirred in the same manner to obtain a flavor oil (control, comparative example 4).
＜評価＞
（１）焦げ付きの評価
上記で風味油を調製した後の鍋底を観察し、下記の評価基準により評価を行った。
（評価基準）
○：対照に比べ、焦げ付きが少ない
×：対照と同じ、又は、焦げ付きが多い
（２）風味の評価
上記試験例１と同様に評価を行った。 <Evaluation>
(1) Evaluation of scorching The pot bottom after the flavor oil was prepared as described above was observed and evaluated according to the following evaluation criteria.
(Evaluation criteria)
◯: Less scoring than control ×: Same as control or more scorching (2) Evaluation of flavor Evaluation was performed in the same manner as in Test Example 1 above.
（１）焦げ付きの評価
上記で風味油を調製した後の鍋底を観察し、下記の評価基準により評価を行った。
（評価基準）
○：対照に比べ、焦げ付きが少ない
×：対照と同じ、又は、焦げ付きが多い
（２）風味の評価
上記試験例１と同様に評価を行った。 <Evaluation>
(1) Evaluation of scorching The pot bottom after the flavor oil was prepared as described above was observed and evaluated according to the following evaluation criteria.
(Evaluation criteria)
◯: Less scoring than control ×: Same as control or more scorching (2) Evaluation of flavor Evaluation was performed in the same manner as in Test Example 1 above.
結果を表３に示す。
The results are shown in Table 3.
その結果、油温１５０℃でオニオンを投入した風味油（実施例５～７）では、最初からオニオンを投入した風味油（対照、比較例４）と比べて、鍋焦げ付きが少なかった。
As a result, in the flavor oil (Examples 5 to 7) charged with onion at an oil temperature of 150 ° C., the pot was less scorched than the flavor oil (control, Comparative Example 4) charged with onion from the beginning.
オニオンを５質量部投入した風味油（実施例５）では、対照と比べ、オニオンの風味がやや強く感じられ、香ばしい風味は強く感じ、不快な焦げ風味はほとんど感じられなかった。オニオンを１０質量部投入した風味油（実施例６）では、対照と比べ、オニオンの風味と香ばしい風味は強く感じ、不快な焦げ風味はほとんど感じられなかった。オニオンを２０質量部投入した風味油（実施例７）では、対照と比べ、オニオンの風味と香ばしい風味は非常に強く感じ、不快な焦げ風味はほとんど感じられなかった。
In the flavor oil (Example 5) into which 5 parts by weight of onion was added, the onion flavor was felt slightly stronger than the control, the savory flavor was felt strongly, and the unpleasant burnt flavor was hardly felt. In the flavor oil (Example 6) into which 10 parts by weight of onion was added, the onion flavor and fragrant flavor were felt stronger than the control, and the unpleasant burnt flavor was hardly felt. In the flavor oil (Example 7) in which 20 parts by weight of onion was added, the onion flavor and fragrant flavor were felt very strongly and the unpleasant burnt flavor was hardly felt.
［試験例４］
パウダー状の乾燥食品（オニオン）を使用した。 [Test Example 4]
Powdered dry food (onion) was used.
パウダー状の乾燥食品（オニオン）を使用した。 [Test Example 4]
Powdered dry food (onion) was used.
＜乾燥食品原料＞
オニオンパウダー（製品名：オニオンパウダースノーホワイト、ヤスマ株式会社、水分５％、長さ約０．５ｍｍ）を使用した。 <Dry food ingredients>
Onion powder (product name: Onion Powder Snow White, Yasuma Co., Ltd., moisture 5%, length of about 0.5 mm) was used.
オニオンパウダー（製品名：オニオンパウダースノーホワイト、ヤスマ株式会社、水分５％、長さ約０．５ｍｍ）を使用した。 <Dry food ingredients>
Onion powder (product name: Onion Powder Snow White, Yasuma Co., Ltd., moisture 5%, length of about 0.5 mm) was used.
＜風味油の調製＞
１５ｃｍ径ステンレス製片手鍋にキャノーラ油５０ｇを張り込み、加熱攪拌を開始した。油温が１５０℃に到達した時点で、オニオンパウダー１０ｇを投入した。オニオンパウダー投入後、加熱攪拌し３０秒後に１６０℃に達した。さらに加熱攪拌を３分続け、１７０℃に達したら加熱を止めた。油温を室温まで低下させ、濾紙で濾別して風味油を得た（実施例８）。 <Preparation of flavor oil>
50 g of canola oil was put in a 15 cm diameter stainless steel one-handed pan, and heating and stirring were started. When the oil temperature reached 150 ° C., 10 g of onion powder was added. After charging the onion powder, the mixture was heated and stirred, and reached 160 ° C. after 30 seconds. Furthermore, heating and stirring were continued for 3 minutes, and when the temperature reached 170 ° C., the heating was stopped. The oil temperature was lowered to room temperature and filtered off with filter paper to obtain a flavor oil (Example 8).
１５ｃｍ径ステンレス製片手鍋にキャノーラ油５０ｇを張り込み、加熱攪拌を開始した。油温が１５０℃に到達した時点で、オニオンパウダー１０ｇを投入した。オニオンパウダー投入後、加熱攪拌し３０秒後に１６０℃に達した。さらに加熱攪拌を３分続け、１７０℃に達したら加熱を止めた。油温を室温まで低下させ、濾紙で濾別して風味油を得た（実施例８）。 <Preparation of flavor oil>
50 g of canola oil was put in a 15 cm diameter stainless steel one-handed pan, and heating and stirring were started. When the oil temperature reached 150 ° C., 10 g of onion powder was added. After charging the onion powder, the mixture was heated and stirred, and reached 160 ° C. after 30 seconds. Furthermore, heating and stirring were continued for 3 minutes, and when the temperature reached 170 ° C., the heating was stopped. The oil temperature was lowered to room temperature and filtered off with filter paper to obtain a flavor oil (Example 8).
＜評価＞
（１）風味の評価
炒飯（製品名：焼きガラ醤油仕立ての香ばし炒飯、株式会社セブンイレブンジャパン）を電子レンジで１５００Ｗ３５秒温めた。炒飯５０ｇに得られた風味油を１ｇ混ぜて、専門パネラー（ｎ＝３）の合議の上で、評価を行った。 <Evaluation>
(1) Evaluation of Flavor Fried rice (product name: savory fried rice made with grilled gala soy sauce, Seven-Eleven Japan Co., Ltd.) was heated in a microwave oven for 1500 W for 35 seconds. 1 g of the flavor oil obtained in 50 g of fried rice was mixed and evaluated under the consultation of a specialized panelist (n = 3).
（１）風味の評価
炒飯（製品名：焼きガラ醤油仕立ての香ばし炒飯、株式会社セブンイレブンジャパン）を電子レンジで１５００Ｗ３５秒温めた。炒飯５０ｇに得られた風味油を１ｇ混ぜて、専門パネラー（ｎ＝３）の合議の上で、評価を行った。 <Evaluation>
(1) Evaluation of Flavor Fried rice (product name: savory fried rice made with grilled gala soy sauce, Seven-Eleven Japan Co., Ltd.) was heated in a microwave oven for 1500 W for 35 seconds. 1 g of the flavor oil obtained in 50 g of fried rice was mixed and evaluated under the consultation of a specialized panelist (n = 3).
その結果、オニオンパウダーを投入した風味油（実施例８）では、オニオンの風味や香ばしい風味を非常に強く感じた。
As a result, in the flavor oil (Example 8) into which the onion powder was added, the onion flavor and fragrant flavor were felt very strongly.
［試験例５］
乾燥食品と水分含有風味付与食品とを使用して作製した風味油について検討した。 [Test Example 5]
The flavor oil produced using the dried food and the moisture-containing flavor-imparting food was examined.
乾燥食品と水分含有風味付与食品とを使用して作製した風味油について検討した。 [Test Example 5]
The flavor oil produced using the dried food and the moisture-containing flavor-imparting food was examined.
＜乾燥食品原料＞
ガーリック（製品名：ガーリックコースＡ、ヤスマ株式会社、水分１０％、長さ約１ｍｍ）を使用した。 <Dry food ingredients>
Garlic (product name: garlic course A, Yasuma Co., Ltd., 10% moisture, approximately 1 mm in length) was used.
ガーリック（製品名：ガーリックコースＡ、ヤスマ株式会社、水分１０％、長さ約１ｍｍ）を使用した。 <Dry food ingredients>
Garlic (product name: garlic course A, Yasuma Co., Ltd., 10% moisture, approximately 1 mm in length) was used.
＜水分含有風味付与食品原料＞
長ネギ（市販の長ネギを、包丁を使用して５ｍｍ幅にカット、水分含量９１％、体積約１５００ｍｍ3）を使用した。 <Water-containing flavor-imparting food ingredients>
Long leek (a commercially available leek was cut into a width of 5 mm using a knife, water content was 91%, volume was about 1500 mm 3 ).
長ネギ（市販の長ネギを、包丁を使用して５ｍｍ幅にカット、水分含量９１％、体積約１５００ｍｍ3）を使用した。 <Water-containing flavor-imparting food ingredients>
Long leek (a commercially available leek was cut into a width of 5 mm using a knife, water content was 91%, volume was about 1500 mm 3 ).
＜風味油の調製＞
４Ｌ容ステンレス製直火釜にキャノーラ油２００ｇ、ネギ２００ｇを張り込み、加熱攪拌を開始した。油温が１００℃に達してから、油温９５～１００℃で６０分ネギを炒めた。その後、キャノーラ油８００ｇを追加し、１５０℃まで加熱した。油温が１５０℃に達してから、ガーリック２００ｇを１０分かけて少しずつ投入した。ガーリック投入完了時の油温は１７５℃であった。カーリック投入完了後、５分加熱撹拌し、油温が１８０℃に達してから、油温１７５～１８０℃でさらに２０分加熱攪拌を続け、加熱を止めた。油温を７０℃まで低下させ、濾紙で濾別して風味油を得た（実施例９）。 <Preparation of flavor oil>
200 g of canola oil and 200 g of leek were put into a 4 L stainless steel direct-fired kettle, and heating and stirring were started. After the oil temperature reached 100 ° C., the green onions were fried for 60 minutes at an oil temperature of 95-100 ° C. Thereafter, 800 g of canola oil was added and heated to 150 ° C. After the oil temperature reached 150 ° C., 200 g of garlic was added little by little over 10 minutes. The oil temperature at the completion of garlic charging was 175 ° C. After completion of charging the curlic, the mixture was heated and stirred for 5 minutes. After the oil temperature reached 180 ° C., the stirring was continued for 20 minutes at an oil temperature of 175 to 180 ° C., and the heating was stopped. The oil temperature was lowered to 70 ° C., and filtered off with filter paper to obtain a flavor oil (Example 9).
４Ｌ容ステンレス製直火釜にキャノーラ油２００ｇ、ネギ２００ｇを張り込み、加熱攪拌を開始した。油温が１００℃に達してから、油温９５～１００℃で６０分ネギを炒めた。その後、キャノーラ油８００ｇを追加し、１５０℃まで加熱した。油温が１５０℃に達してから、ガーリック２００ｇを１０分かけて少しずつ投入した。ガーリック投入完了時の油温は１７５℃であった。カーリック投入完了後、５分加熱撹拌し、油温が１８０℃に達してから、油温１７５～１８０℃でさらに２０分加熱攪拌を続け、加熱を止めた。油温を７０℃まで低下させ、濾紙で濾別して風味油を得た（実施例９）。 <Preparation of flavor oil>
200 g of canola oil and 200 g of leek were put into a 4 L stainless steel direct-fired kettle, and heating and stirring were started. After the oil temperature reached 100 ° C., the green onions were fried for 60 minutes at an oil temperature of 95-100 ° C. Thereafter, 800 g of canola oil was added and heated to 150 ° C. After the oil temperature reached 150 ° C., 200 g of garlic was added little by little over 10 minutes. The oil temperature at the completion of garlic charging was 175 ° C. After completion of charging the curlic, the mixture was heated and stirred for 5 minutes. After the oil temperature reached 180 ° C., the stirring was continued for 20 minutes at an oil temperature of 175 to 180 ° C., and the heating was stopped. The oil temperature was lowered to 70 ° C., and filtered off with filter paper to obtain a flavor oil (Example 9).
＜評価＞
（１）風味の評価
炒飯（製品名：焼きガラ醤油仕立ての香ばし炒飯、株式会社セブンイレブンジャパン）２００ｇをテフロン（登録商標）フライパン表面が１８０℃になった時点で投入し、１分炒めた。その後、風味油を２ｇ加えて混ぜて火からおろし、専門パネラー（ｎ＝３）の合議の上で、評価を行った。 <Evaluation>
(1) Evaluation of flavor Fried rice (product name: savory fried rice made with grilled gala soy sauce, Seven-Eleven Japan Co., Ltd.) 200 g was added when the surface of the Teflon (registered trademark) frying pan reached 180 ° C. and fried for 1 minute. Thereafter, 2 g of flavor oil was added and mixed to remove it from the fire, and evaluation was carried out after consultation with a specialized panelist (n = 3).
（１）風味の評価
炒飯（製品名：焼きガラ醤油仕立ての香ばし炒飯、株式会社セブンイレブンジャパン）２００ｇをテフロン（登録商標）フライパン表面が１８０℃になった時点で投入し、１分炒めた。その後、風味油を２ｇ加えて混ぜて火からおろし、専門パネラー（ｎ＝３）の合議の上で、評価を行った。 <Evaluation>
(1) Evaluation of flavor Fried rice (product name: savory fried rice made with grilled gala soy sauce, Seven-Eleven Japan Co., Ltd.) 200 g was added when the surface of the Teflon (registered trademark) frying pan reached 180 ° C. and fried for 1 minute. Thereafter, 2 g of flavor oil was added and mixed to remove it from the fire, and evaluation was carried out after consultation with a specialized panelist (n = 3).
その結果、ネギを油で炒めてガーリックを投入した風味油（実施例９）では総合的なネギ・ガーリックの風味や香ばしい風味を非常に強く感じた。
As a result, in the flavor oil (Example 9) in which leeks were fried in oil and garlic was added, the overall flavor and fragrant flavor of leeks felt very strongly.
Claims (9)
- 油脂を１００℃以上に加熱する第１加熱工程と、
前記第１加熱工程により油脂が１００℃以上になった状態で乾燥食品を添加する乾燥食品添加工程と、
前記油脂を１６０℃以上に加熱して該温度にて所定時間保持する第２加熱工程とを含むことを特徴とする、風味油の製造方法。 A first heating step of heating the fats and oils to 100 ° C. or higher;
A dry food addition step of adding dry food in a state where the fats and oils are 100 ° C. or higher by the first heating step;
And a second heating step of heating the oil to 160 ° C. or higher and holding at that temperature for a predetermined time. - 水分含有風味付与食品を油脂で炒める炒め工程と、
油脂を添加して１００℃以上に加熱する第１加熱工程と、
前記第１加熱工程により油脂が１００℃以上になった状態で乾燥食品を添加する乾燥食品添加工程と、
前記油脂を１６０℃以上に加熱して該温度にて所定時間保持する第２加熱工程とを含むことを特徴とする、風味油の製造方法。 Stir-frying the moisture-containing flavored food with fats and oils;
A first heating step of adding oil and fat and heating to 100 ° C. or higher;
A dry food addition step of adding dry food in a state where the fats and oils are 100 ° C. or higher by the first heating step;
And a second heating step of heating the oil to 160 ° C. or higher and holding at that temperature for a predetermined time. - 前記乾燥食品添加工程において、前記油脂を１０５℃を下回らない温度に加熱した状態で前記乾燥食品を添加する、請求項１又は２に記載の風味油の製造方法。 The method for producing flavor oil according to claim 1 or 2, wherein, in the dry food addition step, the dry food is added in a state where the fat is heated to a temperature not lower than 105 ° C.
- 前記第２加熱工程において、前記油脂温度を２００℃以下に保つ、請求項１～３のいずれか１項に記載の風味油の製造方法。 The method for producing flavor oil according to any one of claims 1 to 3, wherein in the second heating step, the fat temperature is maintained at 200 ° C or lower.
- 前記乾燥食品添加工程における前記乾燥食品の添加量は、油脂１００質量部に対して３～３０質量部とする、請求項１～４のいずれか１項に記載の風味油の製造方法。 The method for producing flavor oil according to any one of claims 1 to 4, wherein the amount of the dry food added in the dry food addition step is 3 to 30 parts by mass with respect to 100 parts by mass of the fats and oils.
- 前記乾燥食品は、ガーリック、オニオンから選ばれた１種又は２種である、請求項１～５のいずれか１項に記載の風味油の製造方法。 The method for producing flavor oil according to any one of claims 1 to 5, wherein the dried food is one or two selected from garlic and onion.
- 前記水分含有風味付与食品は、ネギ、ガーリック、オニオンから選ばれた１種又は２種以上である、請求項２～６のいずれか１項に記載の風味油の製造方法。 The method for producing flavor oil according to any one of claims 2 to 6, wherein the moisture-containing flavor-imparting food is one or more selected from leek, garlic, and onion.
- 食用油脂に請求項１～７のいずれか１項に記載された製造方法で得られた風味油を含有させることを特徴とする、食用油脂組成物の製造方法。 A method for producing an edible oil / fat composition, wherein the edible oil / fat comprises the flavor oil obtained by the production method according to any one of claims 1 to 7.
- 食品に請求項１～７のいずれか１項に記載された製造方法で得られた風味油及び請求項８に記載された製造方法で得られた食用油脂組成物から選ばれた１種又は２種以上を含有させることを特徴とする、食品の製造方法。 1 or 2 selected from the flavor oil obtained by the production method according to any one of claims 1 to 7 and the edible oil and fat composition obtained by the production method according to claim 8. The manufacturing method of the foodstuff characterized by including a seed or more.
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| KR20210002195A (en) * | 2019-06-27 | 2021-01-07 | 주식회사농심 | Process of fabricating oil base source having seafood flavor |
| CN114052089A (en) * | 2020-07-31 | 2022-02-18 | 丰益(上海)生物技术研发中心有限公司 | Strong-fragrance sunflower oil and preparation method and application thereof |
| JP7389638B2 (en) | 2019-12-19 | 2023-11-30 | 日清オイリオグループ株式会社 | Method for producing Chinese flavor oil |
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| JPH04311364A (en) * | 1991-04-08 | 1992-11-04 | Kanebo Ltd | Production of seasoning oil |
| JPH04330262A (en) * | 1991-05-01 | 1992-11-18 | House Food Ind Co Ltd | Production of spice-flavored oil |
| JPH053764A (en) * | 1991-06-25 | 1993-01-14 | Kikkoman Corp | Flavor preparation for food |
| JPH10262561A (en) * | 1997-03-21 | 1998-10-06 | Ueda Seiyu Kk | Production of tasty oil |
| JP2012039902A (en) * | 2010-08-17 | 2012-03-01 | Komido:Kk | Flavor oil |
| JP2015043712A (en) * | 2013-08-28 | 2015-03-12 | 株式会社Ｊ−オイルミルズ | Flavor oil and manufacturing method thereof |
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| JP4330262B2 (en) | 2000-09-14 | 2009-09-16 | サカタインクス株式会社 | Water-based inkjet recording liquid |
| JP4311364B2 (en) | 2005-03-18 | 2009-08-12 | セイコーエプソン株式会社 | Droplet discharge device |
| JP5658450B2 (en) | 2009-11-12 | 2015-01-28 | 川崎重工業株式会社 | Battery system |
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- 2017-10-24 JP JP2018550114A patent/JP7426777B2/en active Active
- 2017-10-24 WO PCT/JP2017/038230 patent/WO2018088188A1/en active Application Filing
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| JPS5658450A (en) * | 1979-10-16 | 1981-05-21 | Ajinomoto Co Inc | Preparation of flavored oil |
| JPS61124343A (en) * | 1984-11-19 | 1986-06-12 | Riken Kagaku Kogyo Kk | Production of tasty oil |
| JPH02200159A (en) * | 1989-01-30 | 1990-08-08 | Sumitomo Seika Chem Co Ltd | Composition for aromatized food |
| JPH04311364A (en) * | 1991-04-08 | 1992-11-04 | Kanebo Ltd | Production of seasoning oil |
| JPH04330262A (en) * | 1991-05-01 | 1992-11-18 | House Food Ind Co Ltd | Production of spice-flavored oil |
| JPH053764A (en) * | 1991-06-25 | 1993-01-14 | Kikkoman Corp | Flavor preparation for food |
| JPH10262561A (en) * | 1997-03-21 | 1998-10-06 | Ueda Seiyu Kk | Production of tasty oil |
| JP2012039902A (en) * | 2010-08-17 | 2012-03-01 | Komido:Kk | Flavor oil |
| JP2015043712A (en) * | 2013-08-28 | 2015-03-12 | 株式会社Ｊ−オイルミルズ | Flavor oil and manufacturing method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210002195A (en) * | 2019-06-27 | 2021-01-07 | 주식회사농심 | Process of fabricating oil base source having seafood flavor |
| KR102272153B1 (en) | 2019-06-27 | 2021-07-06 | 주식회사농심 | Process of fabricating oil base source having seafood flavor |
| JP7389638B2 (en) | 2019-12-19 | 2023-11-30 | 日清オイリオグループ株式会社 | Method for producing Chinese flavor oil |
| CN114052089A (en) * | 2020-07-31 | 2022-02-18 | 丰益(上海)生物技术研发中心有限公司 | Strong-fragrance sunflower oil and preparation method and application thereof |
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| Publication number | Publication date |
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| JPWO2018088188A1 (en) | 2019-09-26 |
| JP7426777B2 (en) | 2024-02-02 |
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