WO2020066710A1 - Procédé de production d'huile aromatisante, procédé de production d'un mélange d'huile aromatisante, et procédé pour conférer un arôme parfumé à un produit alimentaire - Google Patents

Procédé de production d'huile aromatisante, procédé de production d'un mélange d'huile aromatisante, et procédé pour conférer un arôme parfumé à un produit alimentaire Download PDF

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Publication number
WO2020066710A1
WO2020066710A1 PCT/JP2019/036181 JP2019036181W WO2020066710A1 WO 2020066710 A1 WO2020066710 A1 WO 2020066710A1 JP 2019036181 W JP2019036181 W JP 2019036181W WO 2020066710 A1 WO2020066710 A1 WO 2020066710A1
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WIPO (PCT)
Prior art keywords
oil
flavor
mass
mixture
producing
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PCT/JP2019/036181
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English (en)
Japanese (ja)
Inventor
淑子 奈良
平岡　香織
九達 藤井
伸介 小薗
Original Assignee
株式会社Ｊ－オイルミルズ
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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 JP2020548476A priority Critical patent/JPWO2020066710A1/ja
Priority to SG11202102520TA priority patent/SG11202102520TA/en
Publication of WO2020066710A1 publication Critical patent/WO2020066710A1/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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products

Definitions

  • the present invention relates to a flavor oil useful for imparting flavor to food.
  • Patent Document 1 discloses that aroma and flavor obtained by heating an amino acid and a monosaccharide or an amino acid and an oligosaccharide or an oligopeptide or a monosaccharide with vegetable or animal fats or oils and adding a plant dry powder thereto and heating them. An abundant roast oil is described.
  • Patent Document 2 describes a method for producing a solid flavor oil, which comprises subjecting an edible oil / fat, which exhibits a solid at least at room temperature, and has no stickiness, to a saccharide, an amino acid, and water to be heated and mixed. ing.
  • Patent Document 3 describes a flavoring oil / fat composition containing a powdered granule and a peptide in which a browning reactant derived from a sugar and an amino acid, and a water-insoluble substance are integrated.
  • An object of the present invention is to provide a method for producing a flavor oil, and a flavor oil mixed oil containing a flavor oil obtained by the method, by solving the above-mentioned problems and obtaining a flavor oil of good quality. And a method for imparting a savory flavor to food using a flavor oil obtained by the method.
  • the present invention provides a step of mixing an edible oil and fat, a sugar, an amino acid, water, and a plant dry powder to obtain a mixture, and stirring the mixture at 150 ° C. or more and 190 ° C.
  • the present invention provides a method for producing a flavor oil, comprising: a step of raising the temperature; and a step of collecting the liquid fraction by solid-liquid separation of the heated mixture.
  • the plant dry powder is preferably one or more selected from the group consisting of carrot dry powder and pumpkin dry powder.
  • the amino acid preferably contains alanine.
  • the mixture in the step of heating the mixture while stirring, it is preferable that the mixture be heated to 160 ° C or higher and 180 ° C or lower.
  • the plant dry powder is mixed with 0.05 part by mass or more and 0.5 part by mass or less based on 1 part by mass of the total amount of the sugar and the amino acid.
  • a mixture is obtained.
  • the water is mixed with 0.05 part by mass or more and 0.2 part by mass or less with respect to 1 part by mass of the edible fat or oil to obtain the mixture.
  • the edible oil and fat may be mixed in an amount of 20 parts by mass or more and 200 parts by mass or less with respect to 1 part by mass of the total amount of the sugar and the amino acid to obtain the mixture. preferable.
  • the second aspect of the present invention provides a method for producing a flavor oil mixed oil, which comprises a step of mixing the flavor oil obtained by the above production method with another edible oil and fat. is there.
  • the flavor oil obtained by the above-mentioned production method, or the flavor oil mixed oil obtained by the above-mentioned production method is imparted to food, and the flavor of the food is given. It is intended to provide a method for imparting flavor.
  • edible oils and fats are made to contain sugars and amino acids, and water and vegetable dry powders are made to be added thereto.
  • the generation is suppressed, and the edible oil and fat is favorably imparted with flavor.
  • a flavor oil of good quality can be obtained with high productivity.
  • a flavor oil mixed oil is obtained.
  • the flavor oil and / or flavor oil mixed oil obtained can be used to impart flavor to various foods.
  • the edible oils and fats used in the present invention are not particularly limited, and raw oils and fats well known to those skilled in the art can be appropriately used.
  • vegetable oils such as soybean oil, rapeseed oil (canola oil), palm oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, palm kernel oil, coconut oil, tallow, lard And animal fats such as chicken fat and milk fat, medium chain fatty acid triglycerides, and processed fats and oils obtained by subjecting these fats and oils to fractionation, hydrogenation, transesterification and the like.
  • one kind of raw fat / oil may be used alone, or a mixture of two or more kinds of raw fat / oil may be used.
  • one or two selected from raw oils and fats having a solid fat content at 10 ° C of 0% or more and 5% or less such as soybean oil, rapeseed oil (canola oil), and corn oil.
  • Edible fats and oils containing the above components in an amount of not less than 60% by mass and not more than 100% by mass are preferable, and edible fats and oils in which not less than 80% by mass and not more than 100% by mass are added.
  • the solid fat content of the edible fat or raw material fat can be measured according to the method of Method I described in AOCS Official Method Cd 16b-93.
  • the saccharide used in the present invention may be any saccharide capable of generating a flavor by reacting with an amino acid, and may be, for example, a saccharide classified as a monosaccharide, a disaccharide, an oligosaccharide, or the like. More specifically, for example, monosaccharides may be glucose, fructose, xylose, galactose, mannose and the like, and disaccharides may be lactose, sucrose, maltose, trehalose and the like.
  • monosaccharides and disaccharides are preferably used, and fructose, xylose, and sucrose are more preferably used, and fructose is more preferably used, from the viewpoint of imparting flavor, particularly imparting flavor.
  • a sugar-containing composition containing the above-mentioned sugar such as starch-hydrolyzed syrup, honey, isomerized sugar and the like, may be used.
  • One type of sugar may be used alone, or two or more types may be used in combination.
  • the amino acid used in the present invention may be any amino acid capable of producing a flavor by reacting with sugar, such as basic amino acids, neutral amino acids, acidic amino acids, aromatic amino acids, peptides and the like. It can be a classified amino acid. More specifically, for example, basic amino acids may be lysine, arginine, histidine, etc., and as neutral amino acids, alanine, glycine, valine, leucine, isoleucine, serine, threonine, cysteine, methionine, asparagine, Glutamine, proline and the like may be used, acidic amino acids may be aspartic acid, glutamic acid and the like, and aromatic amino acids may be phenylalanine, tyrosine and tryptophan.
  • basic amino acids may be lysine, arginine, histidine, etc.
  • neutral amino acids alanine, glycine, valine, leucine, isoleucine, serine, th
  • basic amino acids, neutral amino acids, acidic amino acids, aromatic amino acids are preferably used, alanine, glycine, leucine, isoleucine, serine, Threonine, cysteine, methionine, asparagine, glutamine, proline, phenylalanine, lysine, histidine, aspartic acid, glutamic acid, and tryptophan are more preferably used, alanine, cysteine, and lysine are more preferably used, and alanine is even more preferably used.
  • an amino acid-containing composition containing the above-mentioned amino acid such as an acid degradation product, a thermal degradation product, or an enzymatic degradation product of a protein, may be used.
  • an amino acid-containing composition containing the above-mentioned amino acid such as an acid degradation product, a thermal degradation product, or an enzymatic degradation product of a protein.
  • One type of amino acid may be used alone, or two or more types may be used in combination.
  • edible oils and fats containing sugars and amino acids can exert a function of suppressing generation of aggregates when a flavor oil is obtained by heating to a predetermined temperature to obtain a flavor oil.
  • It may be a dry powder of a plant classified into, for example, vegetables, potatoes, fruits, mushrooms, seaweeds and the like.
  • vegetables may be carrot, pumpkin, cabbage, broccoli, cauliflower, etc.
  • potatoes may be potato, sweet potato, taro, long potato, etc., and fruits, oranges , Apples, oysters, strawberries, grapes, etc.
  • the mushrooms may be shiitake mushrooms, shimeji, matsutake, maitake, etc.
  • the seaweeds may be kelp, seaweed, hijiki, etc.
  • vegetables, potatoes and fruits are preferably used, and vegetables and potatoes are more preferably used from the viewpoint of suppressing the formation of the above-mentioned aggregates and further enhancing the flavor of flavor oil, and vegetables are more preferably used.
  • Carrots and pumpkins are even more preferably used.
  • One type of plant dry powder may be used alone, or two or more types may be used in combination.
  • the form of the plant dry powder is not particularly limited.
  • the sieve fraction having a mesh size of 0.075 mm according to JIS-Z8801-1 standard is 10% by mass or more and 80% by mass. %, More preferably from 20% by mass to 70% by mass.
  • the fraction above the sieve with a mesh size of 0.2 mm and a mesh size of 0.075 mm under the JIS-Z8801-1 standard is preferably 10% by mass or more and 80% by mass or less, and 20% by mass or more and 70% by mass or less. More preferably, there is.
  • a sugar, an amino acid, water, and a plant dry powder are mixed to obtain a mixture, and the mixture is heated to a predetermined temperature while being stirred, and then subjected to solid-liquid separation. Collect the flavor oil.
  • the mixture is preferably heated to 150 to 190 ° C, more preferably to 155 to 185 ° C, and still more preferably to 160 to 180 ° C.
  • the attained temperature is in the above range, it is easy to sufficiently impart a good flavor to the flavor oil.
  • the mixture is preferably obtained by mixing the plant dry powder with 0.05 to 0.5 parts by mass based on 1 part by mass of the total amount of sugar and amino acid. It is more preferably obtained by mixing at least 0.1 part by mass and at most 0.45 part by mass, and even more preferably at least 0.15 parts by mass and at most 0.4 part by mass.
  • the amount of the plant dry powder is within the above range, the formation of the above-mentioned aggregates is suppressed, and it is easy to sufficiently impart a good flavor to the flavor oil.
  • the mixture is preferably obtained by mixing water in an amount of 0.05 to 0.2 parts by mass with respect to 1 part by mass of edible oil and fat, and preferably 0.06 to 0.2 parts by mass. It is more preferably obtained by mixing 16 parts by mass or less, and still more preferably obtained by mixing 0.07 parts by mass or more and 0.13 parts by mass or less.
  • the amount of water is in the above range, the formation of the above-mentioned aggregates is suppressed, and it is easy to sufficiently impart a good flavor to the flavor oil.
  • the mixture is preferably obtained by mixing the edible oil and fat with 1 part by mass of the total amount of sugar and amino acid by mixing 20 parts by mass or more and 200 parts by mass or less, and 25 parts by mass or more and 150 parts by mass. Parts by weight or less, more preferably 30 to 100 parts by weight.
  • the amount of the edible oil / fat is in the above range, it is easy to sufficiently impart a good flavor to the flavor oil.
  • the means for reaching the predetermined temperature while stirring the mixture is not particularly limited, and means well known to those skilled in the art can be appropriately employed.
  • the mixture is contained in a container such as a tank, and stirred by a suitable stirring means, and an electric heating type, a direct fire burner type, a microwave type, a steam type, a hot air type heating means provided in the container such as the tank, etc. Heating.
  • the heating conditions vary depending on the type of edible oils and fats, sugars, amino acids, and plant dry powders used, and cannot be unconditionally determined. However, typically, after the oil temperature reaches a predetermined temperature, for example, 150 minutes. It is preferable to stop heating after reaching a temperature of not less than ° C. and to cool.
  • a predetermined temperature for example, 150 minutes. It is preferable to stop heating after reaching a temperature of not less than ° C. and to cool.
  • the cooling method for example, means such as cooling, air cooling, water cooling and the like can be mentioned. By suppressing the time after the temperature is raised, the productivity is increased, and the occurrence of scorch and the loss of flavor components are prevented.
  • An appropriate auxiliary material may be appropriately added to the mixture as long as the function and effect of the present invention are not impaired.
  • flavors, spice extracts, animal extracts, emulsifiers, silicones, and the like may be appropriately mixed in appropriate amounts to form the above mixture.
  • the flavor oil obtained as described above may be mixed with other edible oils and fats to form a flavor oil mixed oil containing the flavor oil.
  • Other edible oils and fats for the production of the flavored oil mixture include soybean oil, rapeseed oil (canola oil), palm oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, Vegetable oils and fats such as palm kernel oil and coconut oil, animal fats such as beef tallow, lard, chicken fat and milk fat, medium-chain fatty acid triglycide, and processed oils and fats which have been subjected to fractionation, hydrogenation, transesterification, etc.
  • oils and fats Can be There is no particular limitation on the mixing ratio with other edible oils and fats, but the content of the flavor oil with respect to the total mass of the flavored oil and other edible oils and fats is preferably 0.1% by mass or more and less than 100% by mass. , More preferably 0.5% by mass or more and less than 100% by mass.
  • the flavor oil obtained as described above and the flavor oil mixed oil containing the same may be appropriately blended with appropriate additives as long as the desired flavor is not impaired.
  • suitable additives include antioxidants such as ascorbic acid fatty acid ester, lignan, coenzyme Q, ⁇ -oryzanol, and tocopherol, flavoring agents, spice extracts, flavoring agents such as animal extracts, emulsifiers, and silicone.
  • the flavor oil obtained as described above and the flavor oil mixed oil containing the same can be used for various foods, and can impart good flavor to them. That is, by using as a seasoning oil such as cooking oil such as loosening oil, cooking oil and stir-fry oil, kneading oil, injection oil and finishing oil in cooking, processing, or manufacturing of various foods, or After cooking, processing, or manufacturing the food, by adding, mixing, coating, dissolving, dispersing, emulsifying, etc. and incorporating the food into the food, the flavor derived from flavor oil is imparted to the food, and the food is added. Flavor can be enhanced.
  • a seasoning oil such as cooking oil such as loosening oil, cooking oil and stir-fry oil, kneading oil, injection oil and finishing oil in cooking, processing, or manufacturing of various foods, or After cooking, processing, or manufacturing the food, by adding, mixing, coating, dissolving, dispersing, emulsifying, etc. and incorporating the food into the food, the
  • the foods include fried rice, stir-fried vegetables such as fried vegetables, okonomiyaki, yakisoba, grilled meats such as grilled meat, sauces such as mapo tofu sauce, pasta sauce, seasoned meat sauce, ramen soup, consommé soup, Curry, stew and other soups, dumplings, meat buns, hamburgers, sausages and other processed meat products, cooked rice, pilaf and other cooked rice, roll bread, cookies and other confectionery breads, fish and meat sausages, kamaboko and other fishery products Adjustable powders such as goods, fried flour, chizumi powder, powdered soup, seasoning sauce, dressing, mayonnaise, ponzu, Chinese food ingredients, seasonings such as pot soup, margarines such as margarine, fat spread, french fries Fried food such as fried chicken, squid rings, croquettes and the like.
  • sauces such as mapo tofu sauce, pasta sauce, seasoned meat sauce, ramen soup, consommé soup, Curry, stew and other soups,
  • the food is imparted with a good flavor, especially a savory flavor, as described above.
  • a savory flavor means a preferable flavor such as a food such as vegetables or meat baked with a strong flame of direct fire. Therefore, for example, it can be particularly suitably used for stir-fried foods and grilled foods.
  • the flavor oil was prepared as follows.
  • corn oil was made to contain D-fructose, DL-alanine and purified water, and ginseng powder was further added (0.8 parts by mass with respect to 200 parts by mass of corn oil).
  • ginseng powder was further added (0.8 parts by mass with respect to 200 parts by mass of corn oil).
  • the temperature was increased to 180 ° C. to prepare the flavor oil, no agglomerate was formed.
  • the savory flavor was stronger as compared with Comparative Examples 3 to 5, and even stronger than Comparative Examples 1 and 2.
  • corn oil was made to contain D-fructose, DL-alanine and purified water, and ginseng powder was further added (1 part by mass with respect to 200 parts by mass of corn oil).
  • ginseng powder was further added (1 part by mass with respect to 200 parts by mass of corn oil).
  • the temperature was raised to 160 ° C. or 180 ° C. to prepare the flavor oil, no aggregate was formed.
  • the savory flavor was stronger as compared with Comparative Examples 3 to 5, and even stronger than Comparative Examples 1 and 2.
  • Example 4 As shown in the results of Example 4, a formulation in which D-fructose, DL-alanine, and purified water were added to corn oil, and pumpkin powder (1 part by mass with respect to 200 parts by mass of corn oil) was further added. In No. 7, when the temperature was raised to 160 ° C. to prepare the flavor oil, no aggregate was formed. In addition, the savory flavor was stronger as compared with Comparative Examples 3 to 5, and even stronger than Comparative Examples 1 and 2.
  • edible oils and fats contain sugars and amino acids, and when heated to prepare a flavor oil, there is a possibility that aggregates may be generated and oil splashes may be caused by contact with the stirrer. It was also found that the formation of agglomerates was inferior to the effect of imparting savory flavor to edible oils and fats. In contrast, when preparing the above flavor oil, by blending plant dry powder such as ginseng powder or pumpkin powder with water, the formation of aggregates is prevented, and the savory flavor is also imparted favorably. It became clear that.
  • ⁇ Preparation and evaluation of fried rice> The frying pan was heated to 180 ° C., 10 g of rapeseed oil was added, and 25 g of whole egg was added. Immediately after adding the whole egg, 200 g of rice (rice of sugar, cooked in a microwave for 2 minutes, manufactured by Sato Food Industry Co., Ltd.) was added, and mixed for 2 minutes while heating. 10 g of chopped green onions and 4 g of Chinese seasoning (Waiper, manufactured by Hiroki Shoko Co., Ltd.) were added, and the mixture was fried for 2 minutes while shaking to obtain fried rice. When 100 parts by mass of the obtained fried rice was multiplied by 2 parts by mass of the flavor oil mixed oil, the flavor and flavor were improved as compared with the fried rice without the flavor oil mixed oil.

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

Abstract

L'invention concerne : un procédé de production, de manière hautement productive, d'une huile aromatisante utile pour aromatiser un produit alimentaire ; un procédé de production d'un mélange d'huile aromatisante contenant l'huile aromatisante obtenue par ledit procédé ; et un procédé pour conférer un arôme parfumé à un produit alimentaire à l'aide de l'huile aromatisante obtenue par ledit procédé. Ce procédé de production d'une huile aromatisante est caractérisé en ce qu'il comprend : une étape permettant d'obtenir un mélange en mélangeant une graisse/huile comestible, un sucre, un acide aminé, de l'eau et une poudre végétale sèche ; une étape permettant d'amener le mélange à une température de 150 à 190 °C tout en agitant le mélange ; et une étape permettant d'effectuer une séparation solide-liquide du mélange amené à cette température et de récupérer la fraction liquide.
PCT/JP2019/036181 2018-09-26 2019-09-13 Procédé de production d'huile aromatisante, procédé de production d'un mélange d'huile aromatisante, et procédé pour conférer un arôme parfumé à un produit alimentaire WO2020066710A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2020548476A JPWO2020066710A1 (ja) 2018-09-26 2019-09-13 香味油の製造方法、香味油混合油の製造方法、及び食品への香ばしさ風味の付与方法
SG11202102520TA SG11202102520TA (en) 2018-09-26 2019-09-13 Method for manufacturing flavoring oil, method for manufacturing flavoring oil mixture, and method for imparting fragrant flavor to food product

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2018-179689 2018-09-26
JP2018179689 2018-09-26

Publications (1)

Publication Number Publication Date
WO2020066710A1 true WO2020066710A1 (fr) 2020-04-02

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PCT/JP2019/036181 WO2020066710A1 (fr) 2018-09-26 2019-09-13 Procédé de production d'huile aromatisante, procédé de production d'un mélange d'huile aromatisante, et procédé pour conférer un arôme parfumé à un produit alimentaire

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JP (1) JPWO2020066710A1 (fr)
SG (1) SG11202102520TA (fr)
TW (1) TW202023390A (fr)
WO (1) WO2020066710A1 (fr)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5462339A (en) * 1977-10-25 1979-05-19 Nippon Oils & Fats Co Ltd Taste improving method of fat and oil containing food
JPS6030663A (ja) * 1983-07-29 1985-02-16 Jo Kominato 香気味ロ−スト油
US5320862A (en) * 1992-09-02 1994-06-14 Tona Maria E Edible, multipurpose flavored oil substantially free of flavoring agent particles
JP2000116326A (ja) * 1998-10-12 2000-04-25 Sanyo Shokuhin Kk 調味油の製造方法
WO2019102914A1 (fr) * 2017-11-22 2019-05-31 株式会社Ｊ－オイルミルズ Procédé de fabrication de composition d'huile/graisse en poudre

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03183441A (ja) * 1989-12-12 1991-08-09 Noboru Yamada 固形香味油の製造法
JP3527610B2 (ja) * 1997-03-25 2004-05-17 日本たばこ産業株式会社 香味油脂組成物
WO2007004682A1 (fr) * 2005-07-06 2007-01-11 Takasago International Corporation Agent de saveur à l’arôme d’huile cuisinée et son procédé de fabrication
JP6684633B2 (ja) * 2015-04-06 2020-04-22 キユーピー株式会社 ガーリックオイル及びその製造方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5462339A (en) * 1977-10-25 1979-05-19 Nippon Oils & Fats Co Ltd Taste improving method of fat and oil containing food
JPS6030663A (ja) * 1983-07-29 1985-02-16 Jo Kominato 香気味ロ−スト油
US5320862A (en) * 1992-09-02 1994-06-14 Tona Maria E Edible, multipurpose flavored oil substantially free of flavoring agent particles
JP2000116326A (ja) * 1998-10-12 2000-04-25 Sanyo Shokuhin Kk 調味油の製造方法
WO2019102914A1 (fr) * 2017-11-22 2019-05-31 株式会社Ｊ－オイルミルズ Procédé de fabrication de composition d'huile/graisse en poudre

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TW202023390A (zh) 2020-07-01
SG11202102520TA (en) 2021-04-29

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