JP2007325560A - Emulsified flavor oil for fermented seasoning - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an emulsified flavor oil for fermented seasoning to be used as a material for every cooking or added as finishing so as to give original flavor of flavor oil such as olive oil and fresh fermentation flavor and acid taste. <P>SOLUTION: This emulsified flavor oil for fermented seasoning is obtained by emulsifying a flavor oil and a milk product to oil-in-water emulsion, and fermenting the product. In more details, the seasoning is obtained by mixing 1.0-70.0 wt.%, preferably 6-40 wt.%, of a flavor oil such as an olive oil with 27.0-98.4 wt.% of a milk product such as cow milk and fresh cream, 0.5-2.0 wt.% of a stabilizer, and 0.1-1.0 wt.% of an emulsifier, emulsifying the mixture, and adding lactic acid bacterium or yeast fungus to the product followed by fermenting. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to a flavor oil emulsion fermented seasoning that can be used as a cooking material or finish to impart an original flavor of flavor oil, a fresh fermentation flavor, and a sour taste.

As emulsification techniques for flavored oils and fats that can be used in foods, there are the following.
For example, Japanese Patent Laid-Open No. 10-14524 is a method for producing starch-containing foods using lipophilic starch for maintaining the flavor of perfume oil, and Japanese Patent Laid-Open No. 4-11838 is poor in emulsification stability of flavor oils and fats. In order to improve the above, it is a manufacturing method in which oils and fats having emulsion stability are mixed and solved. These are inventions of flavor oil emulsification stabilization technology, and the flavor oil is not characterized as a seasoning by emulsification and fermentation.

  Japanese Patent Application Laid-Open No. 2002-306119 relates to a method for producing olive oil mayonnaise which is excellent in maintaining a healthy function due to an olive polyphenol effect, and does not impart an effect by fermentation. Moreover, as a seasoning technique using fermented milk, there are JP-A-57-152866 and JP-A-50-69264, which are a mixture of fermented milk and vegetable fats and oils. It is not fermented and does not feature the flavor of flavor oil.

  In addition, olive oil (flavored liquid oil) spread type (water-in-oil emulsion) is currently available on the market, but the flavor of olive oil is suppressed, so it is used for flavoring dishes. In this case, the amount used is the same as that for flavored liquid oil. In addition, there is a problem that when a single fat or oil is eaten, a specific sticking feeling to the tongue remains.

Japanese Patent Laid-Open No. 10-14524 JP-A-4-11838 JP 2002-306119 A JP-A-57-152866 JP 50-69264 A

  The present invention improves the flavor release property suppressed by the spread type (water-in-oil emulsion) by using a combination of an oil-in-water emulsion and fermentation technology, not a water-in-oil type, and is a material for all dishes. It proposes a new seasoning that can be used as a cooking ingredient or added to the finish of a dish.

  In the present invention, the state of a conventional commercially available emulsion is not an oil-in-water type, but an oil-in-water type, so that flavor release is improved and the amount used when imparting flavor is changed to the original flavor oil. Compared with the fermentation process, the flavor oil can be given a new scent and characteristics.

  That is, the present invention proposes a fermented seasoning characterized by mixing flavor oil, dairy product, stabilizer and emulsifier, emulsifying into an oil-in-water emulsion and fermenting. More specifically, depending on the flavor intensity of the flavor oil, the flavor oil is 1.0 to 70.0% by weight, preferably 6 to 40% by weight, and the dairy product is 27.0 to 98.4%. % By weight (adjusted according to the amount of the above-mentioned flavor oil, stabilizer, and emulsifier), 0.5 to 2.0% by weight of the stabilizer, and 0.1 to 1.0% by weight of the emulsifier. The present invention provides a fermented seasoning characterized by emulsification and fermentation.

  Setting the flavor oil to 1.0 to 70.0% by weight is a condition for obtaining a stable and good oil-in-water emulsion. If the flavor oil exceeds 70.0% by weight, a stable oil-in-water emulsion cannot be obtained. 6 to 40% by weight of the preferred amount of the flavor oil takes into consideration the strength of the flavor of the flavor oil, the state of the card during fermentation, and the use as a seasoning.

  The addition amount of the stabilizer is set to 0.5 to 2.0% by weight in order to obtain a target seasoning property. If it falls below the lower limit of 0.5% by weight, it leads to changes in physical properties during use (water separation, separation, etc.), and an appropriate body feeling cannot be obtained. ”And the like are narrowed. On the other hand, when the upper limit of 2.0% by weight is exceeded, it becomes a hard paste and the flavor release property of the flavor oil is lowered, and the superiority in the feeling of use of the present invention is lost.

  The amount of the emulsifier added is 0.1 to 1.0% by weight under conditions for emulsifying the flavor oil and the dairy product to obtain a stable oil-in-water emulsion.

  The flavor oil emulsion fermented seasoning of the present invention is preferably fermented with lactic acid bacteria or yeast so that the acidity is 0.5 to 2.0% (preferably 0.7 to 1.3%). Moreover, the number of lactic acid bacteria or the number of yeasts can be changed arbitrarily depending on whether or not a sterilization step is performed after fermentation. In addition, acidity here means the acidity calculated based on the quantity of NaOH required for titration until a sample became neutral (pH 8.3).

  In this invention, flavor oil is contained in the ratio of 1.0-70.0 weight% with respect to the whole seasoning, Preferably, it is 6-40 weight%. In the case where the flavor oil has a sufficient fragrance of the flavor oil even at 1.0% by weight, the amount of the flavor oil can be adjusted with an edible fat. The range of use of this flavor oil is wide because it should be determined by the strength of the flavor of the flavor oil, and as the oil content increases, it tends to reverse into a water-in-oil emulsion, so the upper limit of the amount used Is determined in such an amount that a stable oil-in-water emulsion is obtained.

  Here, the flavor oil in the present invention is different from the refined fats and oils subjected to deoxidation, decolorization and deodorization usually performed by the edible fat and oil refinement method, and the fats and oils that have a preferable flavor by means of pressing, melting and the like. That is. Specific examples include olive oil, peanut oil, macadamia nut oil, almond oil, avocado oil, sesame oil, walnut oil, coconut oil, and palm oil.

  The edible oil and fat for adjusting the amount of oil and fat is not particularly limited. For example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, sunflower oil , Olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea fat, monkey fat, cacao fat, coconut oil, palm kernel oil and other vegetable oils, and animal fats such as milk fat, beef tallow, pork fat, fish oil, whale oil, etc. Is mentioned. Moreover, said edible fats and oils may be used individually or in mixture, or the processed fats and oils which gave these hardening, fractionation, transesterification, etc. may be used.

  Moreover, in this invention, it contains 27.0 to 98.4 weight% of dairy products with respect to this whole seasoning. For dairy products, after determining the addition amount of flavor oil in consideration of flavor and properties, the addition ratio is determined in consideration of the overall balance and ease of fermentation (conditions that facilitate the action of lactic acid bacteria). The dairy product as used herein refers to fresh cream, milk, powdered milk, concentrated milk, butter, cheese, and other dairy products, and water can be added to adjust the ratio of dairy products.

  Examples of the emulsifier used in the present invention include sucrose fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, stearoyl calcium lactate, lecithin and the like.

  Further, the stabilizer used in the present invention includes locust bean gum, tara gum, guar gum, soybean polysaccharide, tamarind seed gum, silium seed gum, etc. as seed origin, starch, glucomannan, etc. as rhizome, Arabic as sap, Gum, tragacanth gum, karaya gum, gati gum, etc., cellulose as microcrystalline cellulose, carboxymethylcellulose, methylcellulose, citrus as pectin, seaweed as agar, carrageenan, alginic acid, alginate, PGA, microorganism as xanthan gum, gellan gum, pullulan, curdlan Etc.

  In addition to the above ingredients, the flavored oil emulsion fermented seasoning of the present invention is a liquid product such as brewed vinegar and fruit juice, a solid product such as seafood, livestock meat, vegetables, seeds and fruits, a paste, a powder, a salt It may contain seasonings such as sugars, sugars, soy sauce, spices and organic acids, and these can be stirred and mixed to produce seasonings.

  By homogenizing the above-described seasoning ingredients to obtain an oil-in-water emulsion and fermenting it with lactic acid bacteria or yeast, the flavor oil emulsion fermented seasoning of the present invention can be produced.

  This invention can obtain the flavor oil emulsion fermented seasoning from which a property differs by changing the order of the fermentation process in a manufacturing process. Actually, when fermented after filling the individual container, the body feeling caused by fermentation becomes a living property, and after fermenting in a tank, when breaking the card produced by fermentation and filling the individual container, A soft and fluid body feeling can be obtained.

  According to the flavored oil emulsion fermented seasoning of the present invention produced as described above, the seasoning can impart the original fragrance of the flavored oil and a fresh fermented flavor and acidity by using it as a cooking material or finish. Can be provided. In addition, it becomes a seasoning with lactic acid bacteria alive. Opportunities for ingestion can be increased by methods other than obtaining lactic acid bacteria, which are said to be useful for health, as so-called fermented milk.

Table 1
Flavor oil (extra virgin olive oil) 27.7% by weight
Raw milk 70.0% by weight
Agar (stabilizer) 1.5% by weight
Lecithin (emulsifier) 0.8% by weight

  The whole amount was put in a tank at the ratio shown in Table 1 above, sterilized by heating with stirring, homogenized using a homogenizer (manufactured by Daito Food Machinery Co., Ltd.), and adjusted to an oil-in-water emulsion. Next, after cooling to 43 ° C., lactic acid bacteria were added and filled into individual containers. It fermented for 16 hours using 42 degreeC incubator (made by Yamato Scientific Co., Ltd.), and it cooled to 5 degreeC with the refrigerator, and obtained the flavor oil emulsion fermented seasoning of this invention product.

  On the other hand, the same raw material was used, and only an oil-in-water emulsion was prepared as a comparative example.

  In order to objectively and independently evaluate the quality of the flavored oil emulsion fermented seasoning according to the present invention, a blind test was conducted by an outside panel. The results are shown in Table 2 below.

Table 2
People who answered that they had a favorable flavor 33 products of the present invention 11 comparison examples

  From the above evaluations, it was found that the fermented with lactic acid bacteria had a preferable flavor as a seasoning rather than a simple flavor oil emulsion. Moreover, although the same test was done about what fermented using yeast instead of lactic acid bacteria, the result was almost the same.

  As described above, the flavored oil emulsion fermented seasoning in the present invention has the original flavor of flavor oil and a fresh fermented flavor and acidity. It is a seasoning that can be colored.

The product of the present invention has the following advantages when used in cooking as compared to flavor oil before emulsification and fermentation.
(1) Even if egg yolk is not used when making a dressing (semi-solid type such as mayonnaise), the dressing can be obtained without separation when combined with a seasoning such as brewed vinegar. (2) When flavor oil is used to finish soup (potov, etc.), it can be finished beautifully without oil droplets scattering on the liquid surface.
(3) When making pasta sauce, it is easy to emulsify with the raw material, and the sauce can be obtained without separation.
(4) It can be used much less than flavor oil and can be used for finishing caprese and carpaccio.

  In addition, the product of the present invention can be used for confectionery, imparting a new flavor and expanding variations. For example, it can be used to finish the cake surface instead of a decoration cake pen (eg, mousse, rare cheese, baked cheese). In addition, since it is easy to mix with O / W emulsified materials such as cream and cream cheese, it does not separate like flavor oil before emulsification / fermentation, and manufactures confectionery that makes use of fragrance and acidity. Can do.

Furthermore, the product of the present invention can be used in the following dishes to give a new flavor and color the eating habits as compared to conventional seasonings widely recognized in the dishes.
(1) It becomes easier to eat when using the flavor oil before emulsification and fermentation as it is for cooking. For example, it doesn't flow down when you put it on a pizza. Familiarize with the sauce when entwining with pasta.
(2) As a seasoning for sandwich spread, instead of mayonnaise, chop cucumbers, onions, peppers and other vegetable pickles and make them.
(3) Use as a seasoning for yakiniku, steak, shabu-shabu instead of sauce or butter.
(4) When used as a topping for canapes, it can be used without running down like a flavor oil before emulsification and fermentation.

Moreover, since the product of the present invention can simultaneously ingest lactic acid bacteria that cannot be ingested with flavor oil by fermenting with lactic acid bacteria, the effect of taking together yogurt and flavor oil is the flavored oil emulsion fermented seasoning. One is possible.

Claims (3)

A flavor oil emulsion fermented seasoning characterized by emulsifying a flavor oil and a dairy product in an oil-in-water emulsion and fermenting the emulsion. 1.0 to 70.0% by weight of flavor oil, preferably 6 to 40% by weight, 27.0 to 98.4% by weight of dairy product, 0.5 to 2.0% by weight of stabilizer, 0 emulsifier The flavor oil emulsion fermented seasoning characterized by mixing 0.1-1.0weight% and emulsifying and fermenting this. The flavor oil is one of olive oil, peanut oil, macadamia nut oil, almond oil, avocado oil, sesame oil, walnut oil, coconut oil, and palm oil. The flavor oil emulsion fermented seasoning according to claim 1 or 2, which is a kind of cheese.