WO2018088188A1 - Procédés de fabrication d'huile parfumée, de graisse alimentaire, et d'aliment - Google Patents

Procédés de fabrication d'huile parfumée, de graisse alimentaire, et d'aliment Download PDF

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Publication number
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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WO
WIPO (PCT)
Prior art keywords
oil
flavor
food
heating
fats
Prior art date
Application number
PCT/JP2017/038230
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English (en)
Japanese (ja)
Inventor
平岡　香織
理樹 廣島
伸介 小薗
Original Assignee
株式会社Ｊ－オイルミルズ
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 株式会社Ｊ－オイルミルズ filed Critical 株式会社Ｊ－オイルミルズ
Priority to JP2018550114A priority Critical patent/JP7426777B2/ja
Publication of WO2018088188A1 publication Critical patent/WO2018088188A1/fr

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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
    • 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
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Edible Oils And Fats (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Cereal-Derived Products (AREA)

Abstract

L'invention fournit un procédé de fabrication d'huile parfumée présentant une efficacité de production satisfaisante, et auquel le goût d'un aliment séché est conféré de manière suffisante. Une huile parfumée est obtenue en chauffant une graisse à 100°C ou plus, en y ajoutant l'aliment séché et en poursuivant le chauffage jusqu'à 160°C ou plus. Dans un autre mode de réalisation, l'huile parfumée est obtenue en faisant sauter dans la graisse un aliment conférant un goût et à teneur en eau, en ajoutant de la graisse et le faisant chauffeur à 100°C ou plus, en ajoutant l'aliment séché et en poursuivant le chauffage jusqu'à 160°C ou plus.
PCT/JP2017/038230 2016-11-10 2017-10-24 Procédés de fabrication d'huile parfumée, de graisse alimentaire, et d'aliment WO2018088188A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2018550114A JP7426777B2 (ja) 2016-11-10 2017-10-24 風味油の製造方法、食用油脂組成物の製造方法及び食品の製造方法

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Application Number Priority Date Filing Date Title
JP2016-219359 2016-11-10
JP2016219359 2016-11-10

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WO2018088188A1 true WO2018088188A1 (fr) 2018-05-17

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20210002195A (ko) * 2019-06-27 2021-01-07 주식회사농심 해산물 풍미의 오일 베이스 소스를 제조하는 방법
CN114052089A (zh) * 2020-07-31 2022-02-18 丰益(上海)生物技术研发中心有限公司 一种浓香葵花油及其制备方法和用途
JP7389638B2 (ja) 2019-12-19 2023-11-30 日清オイリオグループ株式会社 中華風味油の製造方法

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5658450A (en) * 1979-10-16 1981-05-21 Ajinomoto Co Inc Preparation of flavored oil
JPS61124343A (ja) * 1984-11-19 1986-06-12 Riken Kagaku Kogyo Kk 風味油の製造法
JPH02200159A (ja) * 1989-01-30 1990-08-08 Sumitomo Seika Chem Co Ltd 賦香食用組成物
JPH04311364A (ja) * 1991-04-08 1992-11-04 Kanebo Ltd 調味油の製造法
JPH04330262A (ja) * 1991-05-01 1992-11-18 House Food Ind Co Ltd スパイス風味油の製造方法
JPH053764A (ja) * 1991-06-25 1993-01-14 Kikkoman Corp 食品用フレーバー製剤
JPH10262561A (ja) * 1997-03-21 1998-10-06 Ueda Seiyu Kk 風味油の製造方法
JP2012039902A (ja) * 2010-08-17 2012-03-01 Komido:Kk 香味油
JP2015043712A (ja) * 2013-08-28 2015-03-12 株式会社Ｊ−オイルミルズ 風味油およびその製造方法

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4330262B2 (ja) 2000-09-14 2009-09-16 サカタインクス株式会社 水性インクジェット記録液
JP4311364B2 (ja) 2005-03-18 2009-08-12 セイコーエプソン株式会社 液滴吐出装置
JP5658450B2 (ja) 2009-11-12 2015-01-28 川崎重工業株式会社 電池システム

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5658450A (en) * 1979-10-16 1981-05-21 Ajinomoto Co Inc Preparation of flavored oil
JPS61124343A (ja) * 1984-11-19 1986-06-12 Riken Kagaku Kogyo Kk 風味油の製造法
JPH02200159A (ja) * 1989-01-30 1990-08-08 Sumitomo Seika Chem Co Ltd 賦香食用組成物
JPH04311364A (ja) * 1991-04-08 1992-11-04 Kanebo Ltd 調味油の製造法
JPH04330262A (ja) * 1991-05-01 1992-11-18 House Food Ind Co Ltd スパイス風味油の製造方法
JPH053764A (ja) * 1991-06-25 1993-01-14 Kikkoman Corp 食品用フレーバー製剤
JPH10262561A (ja) * 1997-03-21 1998-10-06 Ueda Seiyu Kk 風味油の製造方法
JP2012039902A (ja) * 2010-08-17 2012-03-01 Komido:Kk 香味油
JP2015043712A (ja) * 2013-08-28 2015-03-12 株式会社Ｊ−オイルミルズ 風味油およびその製造方法

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20210002195A (ko) * 2019-06-27 2021-01-07 주식회사농심 해산물 풍미의 오일 베이스 소스를 제조하는 방법
KR102272153B1 (ko) 2019-06-27 2021-07-06 주식회사농심 해산물 풍미의 오일 베이스 소스를 제조하는 방법
JP7389638B2 (ja) 2019-12-19 2023-11-30 日清オイリオグループ株式会社 中華風味油の製造方法
CN114052089A (zh) * 2020-07-31 2022-02-18 丰益(上海)生物技术研发中心有限公司 一种浓香葵花油及其制备方法和用途

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