CN1357244A - Flavour oil producing process - Google Patents
Flavour oil producing process Download PDFInfo
- Publication number
- CN1357244A CN1357244A CN01142739A CN01142739A CN1357244A CN 1357244 A CN1357244 A CN 1357244A CN 01142739 A CN01142739 A CN 01142739A CN 01142739 A CN01142739 A CN 01142739A CN 1357244 A CN1357244 A CN 1357244A
- Authority
- CN
- China
- Prior art keywords
- oil
- local flavor
- parts
- flavor
- cream
- Prior art date
- Legal status (The legal status 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 status listed.)
- Granted
Links
Landscapes
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
- Fats And Perfumes (AREA)
- Dairy Products (AREA)
- Grain Derivatives (AREA)
- Seasonings (AREA)
- Noodles (AREA)
Abstract
Provided is a method for producing flavor oil having a scorched butter flavor, and to provide a food where the resultant flavor is used. This method for producing flavor oil is characterized by comprising heating oil and fat in the presence of dairy product powder, saccharides and amino acids; wherein 0.5-10 pts.wt. of the dairy product powder, 0.5-15 pts.wt. of the saccharide, and 0.1-4 pts.wt. of the amino acids are dissolved or dispersed in 100 pts.wt. of oil and fat, the thus treated oil and fat is heated, and thereafter solid is removed from the resultant oil and fat.
Description
Technical field
The food that the invention relates to the manufacture method of local flavor oil and used this kind local flavor oil with soft cooked rice noodles cream local flavor.
Background technology
Cream is a kind of raw-food material that contains butter oil, oil-soluble composition, water soluble ingredient, salt and moisture, has unique local flavor, is widely used on food.In addition, in order to strengthen the local flavor of cream further, the water evaporates that is included in the cream is fallen, i.e. so-called " burned " attempts making fragrance to strengthen.
Cream is one of very high raw-food material of cholesterol level, because the correlation height of high cholesterol food and angiocardiopathy etc. is considered to reduce its picked-up as far as possible from healthy aspect.
On the other hand, cream is carried out so-called " burned " operation require to be skilled in technique, the adjustment difficulty of local flavor is bigger, and because of complex process, coking is excessive easily, the stink and the foreign odor flavor of not good heating deterioration occur.
Special fair 7-38772 patent has proposed the manufacture method of local flavor oil.This invention provides the method that a kind of manufacturing presents the local flavor oil with broad applicability of strong (コ Network) local flavor that is derived from the grease own characteristic, but can not present parched rice cream local flavor.
Summary of the invention
The purpose of this invention is to provide a kind of manufacture method of the local flavor oil with soft cooked rice noodles cream local flavor and the food that has used this kind local flavor oil.
Summary of the invention
Present inventors, the result to above-mentioned problem is furtherd investigate has finished the present invention.
Be that the present invention is a kind of manufacture method of local flavor oil and the food that used this kind local flavor oil, be characterized under dairy products powder, carbohydrate and occurrence of amino acid, adding hot grease; With dairy products powder 0.5～10 weight portion, carbohydrate 0.5～15 weight portion and the dissolving of amino acid 0.1～4 weight portion or be distributed in the 100 weight portion greases, carry out heat treated after, remove the solid content composition.
The grease that uses among the present invention can use of animal or plant nature grease except that butter oil and a kind of or mixture more than 2 kinds in their hardened fat, perhaps these materials is implemented the material that forms after various chemistry or the physical treatment.As wherein grease the various animal and plant fats of soybean oil, cotton oil, corn oil, safflower oil, olive oil, palm oil, rape seed oil, rice bran oil, sesame oil, kopok oil, coconut oil, palm kernel oil, cocoa butter, lard, fish oil, whale oil etc. and their fixed oil, fractionated oil, esterification wet goods can example be shown.
The dairy products powder of Shi Yonging can example illustrate the solid content composition that whole-fat milk powder, skimmed milk powder, butter milk powder, whey powder, casein, casein-sodium, lactoprotein etc. derive from dairy products in the present invention, separately preferred or mixing use more than 2 kinds.These dairy products powder, in order to prevent the low article of the preferred moisture of grease degradation, for example preferred 10 weight % are following.
Dairy products powder consumption preferably accounts for 0.5～15 weight portion of grease.Being less than 0.5 weight portion effect is difficult to obtain; The step of removing the dairy products powder when surpassing 15 weight portions after the heat treated from grease is miscellaneous.
The carbohydrate of Shi Yonging can example illustrate monosaccharide, oligosaccharides class, glycitols, dextrin, maltose etc. in the present invention.Concrete example as monosaccharide can be enumerated glucose, fructose, mannose, wood sugar.Generally include from 2 carbohydrates until the material of 6 carbohydrates can be enumerated sucrose, maltose, lactose, trehalose, maltotriose etc. particularly as oligosaccharides.As the example particularly of glycitols, can enumerate D-sorbite, maltitol, mannitol, antierythrite, xylitol, oligosaccharides alcohol etc.Lactose is also included within the lactose in the solid content composition in various dairy products source.These carbohydrates are in order to prevent the low article of the preferred moisture of grease degradation, the material that for example preferred 10 weight % are following.
The carbohydrate consumption preferably accounts for 0.5～15 weight portion of grease.Being less than 0.5 weight portion effect is difficult to obtain; The flavour of candy that occurs carbohydrate when surpassing 15 weight portions, viscosity increases when heat treated simultaneously, makes operability degenerate.
The amino acid of Shi Yonging can example illustrate alanine, glutamic acid, serine etc. in the present invention, can separately or will mix use more than 2 kinds.
The amino acid consumption preferably accounts for 0.1～4 weight portion of grease.Being less than 0.1 weight portion effect is difficult to obtain; When surpassing 4 weight portions because of addition and the disproportionate cost up that makes of effect.
As the manufacture method of local flavor oil of the present invention, be with dairy products powder, carbohydrate and amino acid dissolving or be dispersed in the grease, carry out heat treated.As dissolving or disperseing, carry out the device of heat treated again, can example be illustrated in the device that loading flask on the mantle heater, mixer, decolouring device etc., no matter be that open system or depressurized system all can.Cooling after the heating stir process, filtration, centrifugation, decant etc. separate grease by adopting previously known separation method with the solid content composition, can access local flavor oil.
Preferred 80 ℃～170 ℃ of heat treated temperature.Words effect less than 80 ℃ is difficult to obtain; Local flavor degenerates when surpassing 170 ℃, can feel that deterioration is smelly.
By the local flavor oil that the present invention obtains, be local flavor oil with soft cooked rice noodles cream local flavor, can use as being applied to margarine, making the crisp oil of cake, stir the grease that mixes with various food aspects such as oil, cream, fries.
Below enumerate embodiments of the invention, illustrate in greater detail the present invention, but the present invention is not confined in the following scope of embodiments.In addition, in the example, % and part expression weight basis.
Embodiment 1
In 100 parts of refining palm oils, add 4 parts of skimmed milk powers, 2 parts of glucose, 1 part of alanine (Musashino Chemical Laboratory, Ltd.'s manufacturing), following in the decompression of 60Torr while stirring in 135 ℃ of heat treated after 2 hours, be cooled to 60 ℃ always, grease is separated after filtration with solid content, obtain local flavor oil.Through flavor evaluation, have the local flavor of soft cooked rice noodles cream, fragrance is also good.
Comparative example 1
In 100 parts of refining palm oils, add 4 parts of skimmed milk powers, 2 parts of glucose,, be cooled to 60 ℃ always, grease is separated after filtration with solid content, obtain local flavor oil while stir in 135 ℃ of heat treated after 2 hours down in the decompression of 60Torr.Through flavor evaluation, have some strong local flavor, fragrance is also good, but the intensity of milk oil sample local flavor weakens.
Comparative example 2
In 100 parts of refining palm oils, add 12 parts of skimmed milk powers, 2 parts of glucose, 1 part of alanine (Musashino Chemical Laboratory, Ltd.'s manufacturing), following in the decompression of 60Torr while stirring in 135 ℃ of heat treated after 2 hours, be cooled to 60 ℃ always, when grease and solid content are carried out isolated by filtration, need long filtration time, the filterability variation.
Embodiment 2
Replace 100 parts of the refining palm oils of embodiment 1 with 100 parts of hardened rapeseed oil (32 ℃ of fusing points), carry out same processing, obtain local flavor oil with embodiment 1.Through flavor evaluation, have the local flavor of soft cooked rice noodles cream, fragrance is also good.
Embodiment 3
The modulation of cream cake (Off イ Na Application シ エ)
Ratio with 100 parts in flour, 220 parts of first-class white sugar, 90 parts of almond powders, 8.75 parts of cornstarch, 3.75 parts of yeast powder is mixed, they are stirred with mixer on one side, add on one side 250 parts of the protein liquids that are incubated about 25 ℃ therein, be incorporated in 220 parts of the local flavor oil of the embodiment 1 that has melted about 50 ℃ more at leisure, modulate the cream cake semi-finished product.
With this half product made from 8 lines apart from about be injected in the cream cake model, put in the baking oven, under 230 ℃, 15 minutes condition, roast and make.After the cooling, carry out flavor evaluation, can access the cream cake of soft cooked rice noodles cream local flavor.
Comparative example 3
The modulation of cream cake (Off イ Na Application シ エ)
Except that 220 parts of the local flavor oil that replaces embodiment 1 with 220 parts of refining palm oils, other use the proportioning same with embodiment, carry out same processing, obtain cream cake.Carry out flavor evaluation, do not have distinctive local flavor.
Embodiment 4
The modulation of margarine
10 parts of 60 parts of local flavor oil, 6 parts of hardened palm oil (43 ℃ of fusing points), 6 parts of soybean oils, butter oils that will obtain at embodiment 2 cooperate, fusion forms oil phase, add 0.1 part in 0.2 part in lecithin, glyceryl monostearate therein as emulsifying agent, be prepared into oil phase.In addition, the water that has mixed 1.5 parts of whole milk powders, 0.5 part of salt, 15.7 parts in water is added at leisure, the material after the pre-emulsification was sterilized in 80 ℃ in 15 minutes, then in blender rapidly cooling plastify, obtain margarine.Carry out flavor evaluation, the local flavor of cream is strong, and aftertaste is strong, feels good.
Comparative example 4
The modulation of margarine
Except that with 60 parts of 60 parts of local flavors that replacement obtains in embodiment 2 of hardened rapeseed oil (32 ℃ of fusing points) oil, other carry out same cooperating with embodiment 4, carry out same processing, obtain margarine.Carry out flavor evaluation, the local flavor of cream weakens, and strong flavor also alleviates.
Embodiment 5
The modulation of sour whipping cream
14 parts of 20 parts of local flavor oil, 6 parts of sclerosis coconut oil (35 ℃ of fusing points), butter oils that will obtain at embodiment 2 cooperate, fusion forms oil phase, add lecithin therein and are prepared into oil phase as emulsifying agent for 0.25 part.In addition, 5 parts of skimmed milk powers, 0.2 part of sucrose fatty ester (HLB5), 0.1 part of calgon, water are mixed for 54.45 parts, be prepared into water.
Under 60 ℃, add oil phase to aqueous phase, 70 ℃ carry out pre-emulsification in 20 minutes after, in 50Kg/cm＜SUP〉2＜/SUP homogenize under the condition.Unexpectedly after 144 ℃, the superhigh temperature instantaneously sterilising of several seconds are handled (UHT) then, once more in 30Kg/cm＜SUP〉2＜/SUP〉homogenize under the condition, be cooled to 5 ℃ always, obtain butterfat.This material in 5 ℃ carry out ageing in about 24 hours after, in 100 parts of butterfat, mix 8 parts of granulated sugar, beat with the mixer that circles round, obtain sour whipping cream.Carry out flavor evaluation, the local flavor of breast is strong, and the strong flavor of aftertaste breast more increases a class.
Comparative example 5
The modulation of sour whipping cream
Except that with 20 parts of 20 parts of local flavors that replacement obtains in embodiment 2 of hardened rapeseed oil (32 ℃ of fusing points) oil, other carry out same cooperating with embodiment 5, carry out same processing, obtain sour whipping cream.Carry out flavor evaluation, the local flavor of breast weakens, and strong flavor also alleviates.
Industrial application prospect
Can reach such effect by the present invention, a kind of soft cooked rice noodles milk that has namely can be provided The manufacture method of the flavor oil of alopecia areata flavor and the food that has used this kind flavor oil.
Claims (4)
1. the manufacture method of a local flavor oil is characterized in that: grease is heated under dairy products powder, carbohydrate and occurrence of amino acid.
2. the manufacture method of the local flavor oil of 1 record of claim the, it is characterized in that: dairy products powder 0.5～10 weight portion, carbohydrate 0.5～15 weight portion and amino acid 0.1～4 weight portion are dissolved to are distributed in the 100 weight portion greases, after carrying out heat treated, remove the solid content composition.
3. in the manufacture method of the local flavor oil of claim the 1 or the 2nd record, wherein, the temperature of heat treated is 80 ℃～170 ℃.
4. used the food of the local flavor oil of putting down in writing to any one of the 3rd in claim the 1.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000369358A JP3780843B2 (en) | 2000-12-05 | 2000-12-05 | Production method of flavor oil |
| JP369358/00 | 2000-12-05 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1357244A true CN1357244A (en) | 2002-07-10 |
| CN1229028C CN1229028C (en) | 2005-11-30 |
Family
ID=18839412
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB011427396A Expired - Fee Related CN1229028C (en) | 2000-12-05 | 2001-12-05 | Flavour oil producing process |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP3780843B2 (en) |
| CN (1) | CN1229028C (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101925302B (en) * | 2008-02-15 | 2012-07-18 | 株式会社艾迪科 | Agent for enriching body taste |
| CN105076331A (en) * | 2015-09-07 | 2015-11-25 | 安徽达诺乳业有限公司 | Flour special for mooncakes |
| CN111315228A (en) * | 2017-10-02 | 2020-06-19 | J制油股份有限公司 | Method for producing fat composition |
| CN113301806A (en) * | 2019-01-16 | 2021-08-24 | 不二制油集团控股株式会社 | Method for producing flavor oil having burnt cheese flavor |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014054207A (en) * | 2012-09-12 | 2014-03-27 | Morinaga Milk Ind Co Ltd | Production method of cream having burned butter flavor |
| JP6357741B2 (en) * | 2013-09-11 | 2018-07-18 | 株式会社カネカ | Milk flavor flavoring material |
| JP6558450B2 (en) * | 2018-01-22 | 2019-08-14 | 株式会社カネカ | Milk flavor flavoring material |
| JP7334038B2 (en) * | 2018-12-11 | 2023-08-28 | 株式会社Ｊ－オイルミルズ | Method for enhancing butter flavor and butter flavor enhancer |
| JP7315519B2 (en) * | 2020-09-29 | 2023-07-26 | 長谷川香料株式会社 | Method for producing fat-derived flavor imparting agent |
-
2000
- 2000-12-05 JP JP2000369358A patent/JP3780843B2/en not_active Expired - Lifetime
-
2001
- 2001-12-05 CN CNB011427396A patent/CN1229028C/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101925302B (en) * | 2008-02-15 | 2012-07-18 | 株式会社艾迪科 | Agent for enriching body taste |
| CN105076331A (en) * | 2015-09-07 | 2015-11-25 | 安徽达诺乳业有限公司 | Flour special for mooncakes |
| CN111315228A (en) * | 2017-10-02 | 2020-06-19 | J制油股份有限公司 | Method for producing fat composition |
| CN113301806A (en) * | 2019-01-16 | 2021-08-24 | 不二制油集团控股株式会社 | Method for producing flavor oil having burnt cheese flavor |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3780843B2 (en) | 2006-05-31 |
| CN1229028C (en) | 2005-11-30 |
| JP2002171903A (en) | 2002-06-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP3208236B2 (en) | Preparation of milk fat or vegetable butter substitute | |
| JP4606406B2 (en) | Oil composition for confectionery | |
| CN107072231A (en) | Saline taste strengthens the manufacture method of grease | |
| CN1229028C (en) | Flavour oil producing process | |
| JP4397170B2 (en) | Water-in-oil plastic emulsified oil composition | |
| FR2569335A1 (en) | CONCENTRATE BUTYREUX | |
| JP3103481B2 (en) | Fat / oil emulsion composition and method for producing the same | |
| JP2022151721A (en) | Sweetness promoter, fat composition for sweetness promoter, sweetness promoting method of food composition, and manufacturing method of sweetness promoter | |
| JP2012191929A (en) | Edible cream | |
| JP4390376B2 (en) | Oil-in-water emulsified chocolate and composite food using the same | |
| JP6507739B2 (en) | Novel confectionery dough and water-in-oil type emulsified fat and oil composition for kneading | |
| JPS62248454A (en) | Production of processed foaming chocolate food | |
| JP3131608B2 (en) | Oil-in-oil-in-oil emulsified fat composition and production method thereof | |
| JPH0622691A (en) | Production of flavored oil | |
| JP4132583B2 (en) | Oil-in-water emulsion | |
| JP2003235447A (en) | Oil and fat for confectionery production, method for producing the same, and product using the oil and fat for confectionary production | |
| JP4243913B2 (en) | Oil composition for foaming oil-in-water emulsified fat | |
| JP4346329B2 (en) | Oil composition for shoe | |
| JPH05236896A (en) | Production of oil in water type emulsion | |
| JP7242379B2 (en) | fat composition | |
| JP2001161274A (en) | Method for producing soft candy | |
| JP7387226B2 (en) | Oil and fat composition for butter cream | |
| Potter et al. | Fats, oils, and related products | |
| JP2023009457A (en) | Water-in-oil type cream | |
| JP4457659B2 (en) | Production method of shoe dough and shoe skin |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20051130 Termination date: 20161205 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |