JP2008092916A - Method for producing flavor oil - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide flavor oil having unconventional fresh flavor and deliciousness, and having flavor components extracted from vegetables and fruits. <P>SOLUTION: A method for producing the flavor oil comprises forming and processing vegetables and/or fruits in edible oil and fat, and mixing the product with an enzyme-containing liquid followed by fractionating an oil phase. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for producing a flavor oil obtained by extracting a flavor component from vegetables and / or fruits.

  Various types of fats and oils are extracted from flavor vegetables such as onion, onion, ginger and garlic, vegetables such as tomatoes and carrots, fruits such as lemon and orange, and the flavor components extracted by heat extraction etc. It is widely used for the purpose of food production process, product seasoning, fragrance or richness. These are called seasoning oil, flavor oil, flavoring oil, seasoning oil, flavor oil and the like.

As a method for producing flavor oil, for example, a method of collecting raw oil with a moisture of 60% or more together with vegetable oil and then collecting an oil phase (Patent Document 1), a dry or semi-dried vegetable food with a moisture of 30% or less. In addition to fats and oils, a method of collecting an oil phase after heating (Patent Document 2), a method of extracting vegetable oils and fats in various stages by changing conditions such as temperature (Patent Document 3), edible fats and flavors A method of mixing an additive and subjecting it to a pressure heat treatment in the presence of moisture after normal pressure heat treatment (Patent Document 4), a method of extracting a flavoring material such as vegetables by mixing it with an edible oil (Patent Document 5), etc. Techniques for extracting flavor components directly into fats and oils are generally known. Moreover, the technique which combined the process which makes an enzyme act is proposed, such as the method (patent document 6) which performs an enzyme process when obtaining vegetable juice, and extracts with fats and oils after that.
Japanese Patent Publication No.59-4972 JP-A-3-254638 Japanese Patent Publication No. 1-39732 Japanese Patent Publication No. 5-81214 Japanese Patent Laid-Open No. 10-262561 JP 2003-135000 A

  The above-mentioned conventional techniques are all methods for extracting vegetables with animal and vegetable oils and fats, but in order to increase the extraction efficiency, the methods of cutting or pulverizing vegetables are used. However, since the fresh flavor of vegetables is very easy to volatilize, there is a drawback that the fresh flavor is volatilized and weakened immediately after cutting. Moreover, in order to increase the extraction efficiency of the flavor component of vegetables, the temperature of extraction oil is raised, and in order to raise the efficiency of enzyme treatment, measures, such as raising an enzyme reaction temperature to 40-60 degreeC, are taken in many cases. In this case, there is a disadvantage that the fresh flavor is weakened. Furthermore, when extracting flavor components from low-moisture flavored vegetables, water may be added to increase the efficiency of squeezing, but adding water increases the enzyme activity inherent in the vegetables, The fact that the fresh flavor component is impaired due to the fact that hydrolysis tends to proceed has been found.

That is, as a means for producing flavor oil by extracting flavor components from vegetables and fruits, the above-described conventional processing method can be used to sufficiently extract fresh flavors such as vegetables. It was difficult.
Therefore, the objective of this invention is providing the manufacturing method of the flavor oil which extracted the flavor component from vegetables and fruits which has the fresh flavor and umami which were not in the past.

  Therefore, as a result of studies to solve the above-mentioned problems, the present inventor first formed and processed vegetables in edible oils and fats, and performed enzyme treatment by causing an enzyme solution to act on the mixture of these vegetables and edible oils and fats. Then, by separating the oil phase and the aqueous phase and recovering the oil phase, it was found that a flavor oil having a fresh flavor that could not be realized in the prior art was obtained, and the present invention was completed.

  That is, the present invention provides a flavor oil production method in which vegetables and / or fruits are molded in edible oils and fats, mixed with an enzyme-containing liquid, and then the oil phase is separated.

  By using the method for producing a flavor oil of the present invention, a flavor oil obtained by extracting a flavor component from vegetables or fruits having a fresh flavor and umami which has not been conventionally available can be obtained.

  In the flavor oil of the present invention, the flavor component is extracted from vegetables and / or fruits (hereinafter simply referred to as “vegetables etc.” when these are collectively referred to). Although there is no restriction | limiting in particular as kinds, such as vegetables, From a viewpoint with favorable flavor, fresh vegetables and fresh fruits are preferable. Examples of vegetables include leaf vegetables such as cabbage, spinach, lettuce, garlic, Japanese mustard spinach, mustard, perilla, seri, asparagus, leek, parsley, bees; ginger, garlic, carrot, radish, turnip, burdock, wasabi, etc. Root vegetables; stem vegetables such as onion, long onion, burdock, and celery; flower vegetables such as cauliflower, broccoli, and ginger; fruit vegetables such as cucumber, pumpkin, tomato, eggplant, pepper, and pepper.

  Examples of fruits include cucurbitaceae fruits such as watermelon, melon, and cucumber; citrus fruits such as mandarin orange, yuzu, kabosu, sudachi, lemon, lime; peach, apple, ume, plum, strawberry, karin, Rosaceae fruits such as loquat, pears, pears and apricots; Bamboo fruits such as bananas; Pineapples fruits such as pineapples; Matabidae fruits such as kiwis; Camellia fruits such as avocals; Papayas such as papayas And fruits of the family.

  The vegetables used in the method for producing the flavor oil of the present invention may be one kind selected from vegetables and fruits as exemplified above, or may be used in combination of two or more kinds. Moreover, these vegetables etc. can also be used with the form which contained the concentrated fruit juice and the dried material in the one part.

  In the present invention, it is necessary to mold vegetables and the like in edible oils and fats before the enzyme treatment. Molding is selected appropriately according to the size and amount of vegetables, such as knives, dice cutters, slice cutters, mixers, grinders, etc., as processing tools or processing machines, and included in edible oils and fats In consideration of the particle size at the time, it can be appropriately molded under any use conditions. Specifically, it is preferable to cut vegetables, cut fruits, grated vegetables, or grated fruits by cutting, crushing, crushing, or lowering vegetables using the above processing tool or processing machine.

  The particle size of the processed vegetables and the like is preferably about 0.1 to 7 mm from the viewpoint of flavor and enzyme reaction efficiency, more preferably 0.1 to 5 mm, particularly preferably 0.1 to 3 mm. . Here, before molding in edible oils and fats, peel off vegetables, etc. in advance, divide them into appropriate sizes, cut them up and down, and wash and sterilize them so that they can be easily applied to processing tools or processing machines. It is preferable to perform a process such as this (this process is hereinafter referred to as “preliminary forming process”). For example, when an onion is used as a vegetable or the like, it is preferable that the skin is peeled in advance and processed into a form in which the top and bottom are cut, and then washed and sterilized by an acid water bath. For example, it is preferable to cut the preformed vegetables and the like into about 0.1 to 1 mm in edible oils and fats using, for example, a homogenizer from the viewpoint of maintaining good texture and flavor of the ingredients immediately after production. The term “particle size” as used herein refers to the average particle size. In the case of a sphere, the average of the diameter (or major axis), and in the case of a polyhedron, the average of the diagonal length, but hereinafter simply expressed as the average particle size regardless of the shape.

  In the method for producing flavor oil according to the present invention, the processing of vegetables and the like may be processed in part or all of the edible oil and fat from which the flavor is extracted (this processing is hereinafter referred to as “molding processing in oil”). is necessary. Moreover, when preforming, from the viewpoint of maintaining the freshness of vegetables and the like, it is preferable to quickly perform the in-oil molding process after preforming the vegetables and the like. It is preferable from the point of keeping freshness of vegetables etc. and the bacteriostatic point that the time from the preforming processing of vegetables etc. to the start of the molding processing in oil is 120 minutes or less. It is particularly preferable to set it to 30 minutes or less, particularly 30 minutes or less. Moreover, as means for performing the molding process in oil, an appropriate apparatus such as a food cutter, a mixer, a juicer, a kneader, or a mill can be used. Industrially, it is preferable to use a machine capable of cutting and forming with a rotating tooth. For example, it can be ground and processed in edible fats and oils for 1-2 minutes with a mixer MX-X10GM (manufactured by Toshiba).

  The degree of processing in oil depends on the type and size of the vegetables, but the entire surface of the processed vegetables is uniformly covered with edible oils and the vegetables are deformed or ground. The degree that is not done is good. Specifically, edible oils and fats attached to the surface of vegetables, etc. were molded in edible oils and fats until they became transparent when they were mixed with water eluted from vegetables, etc. It is preferable to process. In this case, it is possible to determine the end point of the molding process by measuring the change in reflectance caused by the edible oil and fat becoming cloudy using an optical measuring instrument such as an optical sensor. Furthermore, in vegetables and the like in which a fat-soluble pigment is contained, it is also preferable to perform the treatment until the entire edible fat is colored by the pigment eluted during the molding process in oil. In this case, it is possible to determine the end point of the in-oil molding process by monitoring the light of a specific wavelength that passes through the edible fat (absorption wavelength of the intrinsic pigment of the ingredients).

  The amount of edible fat used for the molding processing in oil may be a part of the edible fat used for flavor oil, but 30% by mass (hereinafter simply indicated as “%”) or more of the total edible fat and oil, and further 50% or more. Particularly, 70% or more is preferable from the viewpoint that the fresh flavor of vegetables and the like immediately after the production of the flavor oil is well maintained.

  In addition, the amount of edible oil and fat used for the in-oil molding process can be arbitrarily set depending on the type of flavor oil of interest, but 100 parts by mass of vegetables and the like (hereinafter simply indicated as “parts”) 100-1000 parts, preferably 150-500 parts, especially 200-300 parts, the entire surface of the vegetables and the like is uniformly covered with edible oils and fats, and the vegetables immediately after the flavor oil production It is preferable from the point that fresh flavors such as a variety are maintained well. Moreover, you may use the whole quantity of the edible fat used for flavor oil.

  The edible oil and fat used in the present invention may be animal or vegetable, for example, beef fat, pork fat, fish oil etc. as animal oil, soybean oil, palm oil, palm kernel oil, cottonseed oil, peanut oil as vegetable oil, Rapeseed oil, corn oil, safflower oil, sunflower oil, rice oil and the like can be mentioned, and those hardened oils can also be mentioned. Moreover, medium chain fatty acid triglyceride (MCT), transesterification oil of this and the said animal and vegetable oil, etc. are mentioned. Among these, vegetable oils such as soybean oil, cottonseed oil, peanut oil, rapeseed oil, corn oil, safflower oil, and sunflower oil should be used in order to maintain a good flavor of vegetables and the like immediately after the production of the flavor oil. preferable.

  When the processed vegetables are exposed to the air, the internal components react quickly due to the action of the internal enzymes, the flavor components change, the fresh taste disappears, and the color changes. A phenomenon appears. In the present invention, containing 15% or more of diacylglycerol as an edible oil / fat for use in the molding process in oil not only uniformly covers the entire surface of vegetables and the like with the edible oil / fat, but also causes the above deterioration phenomenon. Highly controllable, maintaining good flavors of vegetables and the like immediately after flavor oil production, physiological effects, industrial productivity of fats and oils, and excellent effects of treatment with enzyme solution described later, It is preferable from the point that fresh flavors, such as vegetables, can fully be extracted. The diacylglycerol content in the edible fat is more preferably 15 to 95%, further preferably 35 to 95%, further 50 to 95%, further 70 to 93%, particularly 75 to 93%, particularly 80 to 90%. It is preferable from the same point.

  In the present invention, when the edible fat / oil contains diacylglycerol, 80 to 100% of the constituent fatty acids are preferably unsaturated fatty acids, more preferably 90 to 100%, further 93 to 100%, and particularly 93 to 98. %, Especially 94 to 98%, is preferable from the viewpoint of appearance, physiological effect, and industrial productivity of fats and oils. Here, it is preferable that carbon number of this unsaturated fatty acid is 14-24, and also 16-22.

  Of the fatty acids constituting the diacylglycerol, the content of oleic acid is preferably 20 to 65%, more preferably 25 to 60%, particularly 30 to 50%, especially 30 to 45%. It is preferable in terms of intake balance. Further, from the viewpoint of appearance and physiological effect, the content of dioleylglycerol in diacylglycerol is preferably less than 45%, more preferably 0 to 40%.

  Among the fatty acids constituting diacylglycerol, the content of linoleic acid is 15 to 65%, preferably 20 to 60%, more preferably 30 to 55%, especially 35 to 50% in terms of appearance and fatty acid intake balance. preferable. Further, from the viewpoint of oxidation stability and physiological effect, the mass ratio of linoleic acid / oleic acid in diacylglycerol is 0.01 to 2, preferably 0.1 to 1.8, particularly 0.3 to 1.7. It is preferable that

  Of the fatty acids constituting diacylglycerol, the content of linolenic acid is less than 15%, preferably 0-13%, more preferably 1-10%, especially 2-9%. Appearance, fatty acid intake balance, oxidation stability This is preferable. As linolenic acid, α-linolenic acid and γ-linolenic acid are known as isomers, and α-linolenic acid is preferable.

  Of the fatty acids constituting diacylglycerol, the content of saturated fatty acids is preferably less than 20%, more preferably 0 to 10%, further 0 to 7%, especially 2 to 7%, especially 2 to 6%. It is preferable in terms of appearance, physiological effect, and industrial productivity of fats and oils. As the saturated fatty acid, those having 14 to 24 carbon atoms, particularly 16 to 22 carbon atoms are preferable, and palmitic acid and stearic acid are particularly preferable.

  Among the fatty acids constituting diacylglycerol, the content of trans-unsaturated fatty acids is 0 to 4%, preferably 0.1 to 3.5%, and more preferably 0.2 to 3%. It is preferable in terms of appearance and industrial productivity of fats and oils.

  Of the fatty acids constituting diacylglycerol, the content of conjugated unsaturated fatty acids is preferably 1% or less, more preferably 0.01 to 0.9%, even more preferably 0.1 to 0.8%, and particularly preferably 0. It is preferable that it is 2 to 0.75%, particularly 0.3 to 0.7% in terms of flavor, physiological effect, appearance, and industrial productivity of fats and oils.

  In the fatty acid constituting diacylglycerol, the content of fatty acid having 12 or less carbon atoms is preferably 5% or less from the viewpoint of flavor, and further 0 to 2%, particularly 0 to 1%, substantially not contained. Is more preferable. The remaining constituent fatty acids preferably have 14 to 24 carbon atoms, particularly 16 to 22 carbon atoms.

  Further, from the viewpoint of physiological effect, storage stability, industrial productivity of fats and oils, and flavor, the ratio of 1,3-diacylglycerol in diacylglycerol is 50% or more, more preferably 52 to 100%, particularly 54 to 90%. It is preferred to use diacylglycerol which is 56-80%.

  The origin of diacylglycerol may be vegetable or animal oil. Specific examples of the raw material include rapeseed oil, sunflower oil, corn oil, soybean oil, linseed oil, rice oil, safflower oil, cottonseed oil, beef tallow, fish oil and the like. In addition, those obtained by separating and mixing these fats and oils, those prepared by adjusting the fatty acid composition by hydrogenation, transesterification, etc. can be used as raw materials. It is preferable from the viewpoint of reducing the content of trans-unsaturated fatty acid in the fatty acid. Moreover, the vegetable oil with high unsaturated fatty acid content is preferable from the point that a physiological effect and a product do not become cloudy and an external appearance becomes favorable, A rapeseed oil and soybean oil are more preferable especially.

  The edible oil and fat used in the present invention preferably contains 4.9-84.9% of triacylglycerol, more preferably 4.9-64.9%, further 6.9-39.9%, The content of 6.9 to 29.9%, especially 9.8 to 19.8%, is particularly preferable in terms of physiological effects, industrial productivity of fats and oils, and appearance.

  The constituent fatty acid of triacylglycerol contained in the edible oil and fat used in the present invention is preferably the same constituent fatty acid as diacylglycerol in terms of physiological effect and industrial productivity of the oil and fat.

  The edible oil and fat used in the present invention preferably contains 0.1 to 5% of monoacylglycerol, more preferably 0.1 to 2%, still more preferably 0.1 to 1.5%, particularly 0.1. The content is preferably -1.3%, more preferably 0.2-1%, from the viewpoints of flavor, appearance, and industrial productivity of fats and oils. The monoacylglycerol is preferably contained in an amount of 0.1% or more from the viewpoint of being easily heated by microwave cooking, and is preferably 5% or less from the viewpoint of safety such as fuming during microwave cooking. The constituent fatty acid of monoacylglycerol is preferably the same constituent fatty acid as diacylglycerol from the viewpoint of industrial productivity of fats and oils.

  In addition, the content of free fatty acid (salt) contained in the edible fat used in the present invention is preferably reduced to 5% or less, more preferably 0 to 3.5%, further preferably 0 to 2%, particularly 0. 0.01 to 1%, particularly 0.05 to 0.5% is preferable in terms of flavor and industrial productivity of fats and oils.

  In the flavor oil production method of the present invention, it is necessary to mold vegetables and the like in edible oils and fats and then mix them with the enzyme-containing liquid. As the enzyme, one or more selected from cellulase, glutaminase, pectinase and protease are used, so that fresh flavors of vegetables and the like are sufficiently extracted and have a fresh flavor and umami that are not present in the past. This is preferable from the viewpoint of flavor oil. Examples of cellulase include cellulosin AC-40 (Nippon HB Co., Ltd.) and the like. Examples of glutaminase include glutaminase Daiwa (Daiwa Kasei Co., Ltd.). Examples of pectinase include sucrase N (Sankyo Co., Ltd.) and the like. Examples of the protease include protease “Amano” G (Amano Enzyme Co., Ltd.) and the like. In addition, the enzyme-containing liquid referred to in the present application includes not only a solution state in which the enzyme is completely dissolved, but also an enzyme dispersion liquid and a suspension state.

  The amount of enzyme used varies depending on the type of vegetables and the potency of the enzyme, but for example, 0.01 to 5 parts per 100 parts of vegetables etc. It is preferable from the viewpoint of sufficient extraction. The amount of enzyme used is preferably 0.01 to 4 parts, particularly 0.01 to 3 parts, relative to 100 parts of vegetables and the like. In addition, the enzyme content in the enzyme-containing solution should be 0.01 to 3%, more preferably 0.01 to 2%, and particularly 0.01 to 1.5%. It is preferable from the point extracted.

  It is preferable that the processed vegetables are mixed with the enzyme-containing solution and then processed so that an enzyme reaction is performed. Although processing conditions differ also with kinds, such as vegetables, and the kind of enzyme, for example, it is set as the temperature of 20-60 degreeC for 1 to 24 hours, and operation includes the method of leaving still or stirring. The temperature is preferably 35 to 60 ° C., particularly 37 to 50 ° C., and the time is further preferably 6 to 30 hours, particularly 8 to 24 hours. Stirring is preferably performed in a sealed container using a magnetic stirrer or the like.

  The pH of the enzyme-containing solution is preferably 3.5 to 8 from the viewpoint that fresh flavors such as vegetables are sufficiently extracted, and further 3.8 to 5, particularly 3.9 to 4.5. It is preferable. Moreover, it is preferable that an enzyme containing liquid contains organic acid and its organic acid sodium salt from the point which adjusts pH to the optimal range and fresh flavors, such as vegetables, are fully extracted. The organic acid preferably has 2 to 6 carbon atoms. Specifically, it is preferable to use one or two or more selected from acetic acid, citric acid, malic acid, lactic acid, tartaric acid and succinic acid. Among them, using acetic acid and sodium acetate brings the pH within the optimum range. It is preferable from the viewpoint that fresh flavors such as vegetables are sufficiently extracted. The content of the organic acid in the enzyme-containing solution is 0.01 to 3%, more preferably 0.05 to 3%, and particularly 1 to 2.6%, and the pH is adjusted to the optimum range, and the vegetables It is preferable from the point that the fresh flavor of is sufficiently extracted.

  It is necessary to fractionate the oil phase after treatment with the enzyme-containing solution. As means for separating the oil phase, for example, methods such as centrifugation and stationary separation can be employed. The obtained oil phase is preferably filtered through a filter having a pore size of about 1 μm to remove solids such as vegetables from the viewpoint of maintaining a fresh flavor and umami that have not been conventionally available for a long period of time. .

  In the present invention, when a part of the edible oil used for flavor oil is used as the edible oil used for the processing in oil such as vegetables, after the treatment with the enzyme-containing liquid, or the treatment liquid It is preferable to mix the remaining edible fats and oils after removing solids such as vegetables.

  The flavor oil obtained by the production method of the present invention is, for example, liquid seasonings such as flavor seasonings, sauces, dressings, and pasta sauces; soups; cooked foods; prepared foods; snacks; Can be used. The amount of these foods blended is, for example, 0.01 to 10%, more preferably 0.05 to 5%, and particularly 0.08 to 3%. It is preferable from the viewpoint of imparting a good flavor and umami.

Examples 1 and 2
A commercially available onion L ball made in Hokkaido was pre-processed by dividing it into four parts after cutting the head and root by hand using a kitchen knife beforehand. 15 minutes after the preforming process, 300 g of edible oils and fats shown in Table 1 were added to 200 g of the processed onion and processed at a Hi speed for 30 seconds using a blender to perform a molding process in oil. The average particle size of the onion after the treatment was 1 mm. In a sealed 1 L glass container, add 0.1 mL / L acetic acid / sodium acetate buffer 500 mL (pH 4.2) and cellulosin AC-40 (HCB Corp.) as cellulase to 1%. The mixture was stirred and dispersed to obtain an enzyme-containing liquid. The enzyme-containing liquid was charged with the entire amount of the onion and edible oil / fat mixture previously processed in oil and subjected to an enzyme reaction in a 40 ° C. thermostatic bath for about 15 hours while stirring at 750 rpm with a magnetic stirrer. After completion of the reaction, the reaction solution was placed in a separatory funnel and allowed to stand for 2 hours, the lower aqueous phase portion was removed, and the upper layer flavor oil was collected. The obtained flavor oil was suction filtered with a glass filter equipped with a filter to obtain 200 g of a clear onion-flavored flavor oil (Products 1 and 2 of the present invention).
In the examples of the present application, the “blender” used was a commercial blender FMI (Warning Products), and the “filter” used was a 1.0 μm pore size PTFE filter (Nippon Millipore Corporation) (hereinafter the same).

Comparative Example 1
200 g of onion that was preformed in the same manner as in Examples 1 and 2 was treated for 30 seconds at high speed using a blender to obtain a pulverized onion. The average particle size of the onion after pulverization was 1 mm. In a sealed 1 L glass container, add 0.1 mL / L acetic acid / sodium acetate buffer 500 mL (pH 4.2) and cellulosin AC-40 (HCB Corp.) as cellulase to 1%. The mixture was stirred and dispersed to obtain an enzyme-containing liquid. Into the enzyme-containing solution, the pulverized onion prepared above was added in total amount and stirred until dispersed, then 300 g of edible oils and fats shown in Table 1 were added, and 750 rpm with a magnetic stirrer in a 40 ° C. constant temperature bath. The enzyme reaction was carried out for about 15 hours with stirring. After completion of the reaction, the reaction solution was placed in a separatory funnel and allowed to stand for 2 hours, the lower aqueous phase portion was removed, and the upper layer flavor oil was collected. The obtained flavor oil was suction filtered with a glass filter equipped with a filter to obtain 200 g of a clear onion-flavored flavor oil (Comparative Product 1).

Comparative Example 2
200 g of onion that was preformed in the same manner as in Examples 1 and 2 was treated for 30 seconds at high speed using a blender to obtain a pulverized onion. The average particle size of the onion after pulverization was 1 mm. In a sealed 1 L glass container, add 0.1 mL / L acetic acid / sodium acetate buffer 500 mL (pH 4.2) and cellulosin AC-40 (HCB Corp.) as cellulase to 1%. The mixture was stirred and dispersed to obtain an enzyme-containing liquid. The whole amount of the onion pulverized material prepared previously was put into the enzyme-containing solution, and the enzyme reaction was carried out in a constant temperature bath at 40 ° C. for about 15 hours while stirring at 750 rpm with a magnetic stirrer. Thereafter, 300 g of edible oils and fats shown in Table 1 were added, and the mixture was further stirred for 1 hour under the same conditions. The entire amount of the solution was placed in a separatory funnel and allowed to stand for 2 hours, the lower aqueous phase portion was removed, and the upper layer flavor oil was collected. The obtained flavor oil was subjected to suction filtration with a glass filter equipped with a filter to obtain 200 g of a clear onion-flavored flavor oil (Comparative product 2).

Example 3
A commercially available tomato was cut in advance by hand using a kitchen knife in advance, and then divided into four parts and preformed. 15 minutes after the pre-molding process, 300 g of edible oils and fats shown in Table 2 were added to 100 g of the processed tomatoes, and processed for 60 seconds at high speed using a blender, and then processed in oil. The average particle size of the tomato after the treatment was 1 mm. In a sealed 1 L glass container, add 0.1 mL / L acetic acid / sodium acetate buffer 500 mL (pH 4.8) and cellulosin T25 (HTV Co., Ltd.) as hemicellulase to 0.3%. The mixture was stirred and dispersed to obtain an enzyme-containing liquid. The whole mixture of tomato and edible fat that had been previously processed in oil was put into the enzyme-containing solution, and the enzyme reaction was carried out in a 40 ° C. constant temperature bath with a magnetic stirrer at 750 rpm for about 15 hours. After completion of the reaction, the reaction solution was placed in a separatory funnel and allowed to stand for 2 hours, the lower aqueous phase portion was removed, and the upper layer flavor oil was collected. The obtained flavor oil was suction filtered with a glass filter equipped with a filter to obtain 200 g of a clear tomato-flavored flavor oil (Product 3 of the present invention).

Example 4
A commercially available ginger was cut into a size of about 20 mm and pre-molded after removing unnecessary portions such as a manually damaged portion using a knife. 15 minutes after the preforming process, 300 g of edible oils and fats shown in Table 2 were added to 100 g of the processed ginger and processed at a Hi speed for 120 seconds using a blender to perform a molding process in oil. The average particle size of the ginger after the treatment was 2 mm. Thereafter, the same treatment as in Example 3 was performed to obtain 200 g of a clear ginger-flavored flavor oil (Product 4 of the present invention).

Example 5
A commercially available garlic was previously manually removed using a kitchen knife, and the real part was taken out and pre-molded. 15 minutes after the preforming process, 300 g of edible oils and fats shown in Table 2 were added to 32 g of the processed garlic, and processed at a high speed for 30 seconds using a blender to perform a molding process in oil. The average particle size of the garlic after the treatment was 1 mm. Thereafter, the same treatment as in Example 3 was performed to obtain 200 g of a clear garlic-flavored flavor oil (Product 5 of the present invention).

Example 6
A commercially available carrot was manually cut in advance using a kitchen knife in advance, and then divided into approximately 20 mm and preformed. 30 minutes after the preforming process, 300 g of edible oils and fats shown in Table 2 were added to 100 g of the processed carrot and processed at a Hi speed for 120 seconds using a blender to perform a molding process in oil. The average particle size of the carrot after the treatment was 1 mm. Thereafter, the same treatment as in Example 3 was performed to obtain 200 g of a clear carrot-flavored flavor oil (Product 6 of the present invention).

Comparative Example 3
100 g of tomato that was preformed in the same manner as in Example 3 was treated for 60 seconds at high speed using a blender to obtain a crushed tomato. The average particle size of the tomatoes after pulverization was 1 mm. In a sealed 1 L glass container, add 0.1 mL / L acetic acid / sodium acetate buffer 500 mL (pH 4.2) and cellulosin T25 (HIBI Co., Ltd.) as hemicellulase to 0.3%. The mixture was stirred and dispersed to obtain an enzyme-containing liquid. The whole amount of the crushed tomato prepared previously was put into the enzyme-containing solution, and the enzyme reaction was carried out in a constant temperature bath at 40 ° C. with stirring with a magnetic stirrer at 750 rpm for about 15 hours. Thereafter, 300 g of edible fats and oils shown in Table 2 were added, and the mixture was further stirred for 1 hour under the same conditions. The entire amount of the solution was placed in a separatory funnel and allowed to stand for 2 hours, the lower aqueous phase portion was removed, and the upper layer flavor oil was collected. The obtained flavor oil was suction filtered with a glass filter equipped with a filter to obtain 200 g of a clear tomato-flavored flavor oil (Comparative Product 3).

Comparative Example 4
100 g of ginger preformed in the same manner as in Example 4 was treated at a high speed for 120 seconds using a blender to obtain a crushed ginger. The average particle size of the ginger after pulverization was 2 mm. Thereafter, the same treatment as in Comparative Example 3 was performed to obtain 200 g of a clear ginger-flavored flavor oil (Comparative Product 4).

Comparative Example 5
32 g of garlic preformed in the same manner as in Example 5 was treated for 30 seconds at high speed using a blender to obtain a garlic pulverized product. The average particle size of the garlic after pulverization was 1 mm. Thereafter, the same treatment as in Comparative Example 3 was performed to obtain 200 g of a clear garlic-flavored flavor oil (Comparative Product 5).

Comparative Example 6
100 g of carrot preformed in the same manner as in Example 6 was treated for 120 seconds at Hi speed using a blender to obtain a carrot pulverized product. The average particle size of the carrot after pulverization was 1 mm. Thereafter, the same treatment as in Comparative Example 3 was performed to obtain 200 g of a clear carrot-flavored flavor oil (Comparative Product 6).

Example 7
The same treatment as in Example 1 was performed except that the cellulase in Example 1 was replaced with pectinase (Cellulosin PC5, HB Co., Ltd.) to make a 0.15% solution, and a clear onion-flavored flavor oil (product of the present invention) 7) 200 g was obtained.

Example 8
The same treatment as in Example 1 was performed except that the cellulase in Example 1 was replaced with protease (Protease A Amano G, Amano Enzyme Co., Ltd.) to make a 0.85% solution, and a clear onion-flavored flavor oil (this Invention 8) 200 g was obtained.

Example 9
The same treatment as in Example 1 was carried out except that the cellulase in Example 1 was replaced with glutaminase (Glutaminase Daiwa, Daiwa Kasei Co., Ltd.) to make a 0.05% solution. 9) 200 g was obtained.

Comparative Example 7
The same treatment as in Comparative Example 2 was conducted except that the cellulase in Comparative Example 2 was replaced with pectinase (Cellulosin PC5, HI Co., Ltd.) to make a 0.15% solution, and a clear onion-flavored flavor oil (Comparative Product 7) 200 g was obtained.

Comparative Example 8
The same treatment as in Comparative Example 2 was performed except that the cellulase in Comparative Example 2 was replaced with protease (Protease A Amano G, Amano Enzyme Co., Ltd.) to make a 0.85% solution, and a clear onion-flavored flavor oil (Comparative) Product 8) 200 g was obtained.

Comparative Example 9
The same treatment as in Comparative Example 2 was performed except that the cellulase in Comparative Example 2 was replaced with glutaminase (Glutaminase Daiwa, Daiwa Kasei Co., Ltd.) to make a 0.05% solution, and a clear onion-flavored flavor oil (Comparative Product 9) ) 200 g was obtained.

[Edible oil and fat]
The following two types of fats and oils were used as edible fats and oils. The following TAG means triacylglycerol, DAG means diacylglycerol, and MAG means monoacylglycerol.
・ High DAG content: Econa Cooking Oil (Kao Corporation / TAG: 15%, DAG: 84%, MAG: 1%)
TAG-based fats and oils: Commercial sunflower oil (Ajinomoto Co., Inc./TAG: 97%, DAG: 3%, MAG: 0%)

[Taste evaluation]
About the flavor oil obtained in the Example and the comparative example, the sensory evaluation of the flavor was performed on the evaluation criteria shown below by 5 expert panels, and the average value of 5 persons was set as the result.

〔Evaluation criteria〕
5: Fresh flavor is clearly felt, umami is strong and tasty 4: Fresh flavor is felt, umami is tasty and delicious 3: Fresh flavor is felt a little, and there is a presence of umami 2: Fresh Although there is no flavor, the taste of the material is felt, and there is also a delicious taste, but it is not very delicious 1: Although there is no fresh flavor or delicious taste, the taste of the material is felt but it is not delicious

From the results shown in Tables 1 to 3, the flavor oils of the products 1 and 2 of the present invention produced by the method of the examples both have a fresh onion flavor and strong umami, The tendency was stronger. On the other hand, comparative product 1 produced by the method of Comparative Example 1 obtained by enzyme treatment in the presence of edible fat after molding in air, and molded and enzyme-treated in air, then added edible fat The flavor oil of Comparative Product 2 produced by the method of Comparative Example 2 thus obtained lacked the flavor of fresh onion, had a weak umami taste, and the tendency was stronger in Comparative Product 2.
Moreover, also about other vegetables, the flavor oil of this invention products 3-6 manufactured by the method of Examples 3-6 has the flavor of a fresh raw material compared with the comparison products 3-6, Umami was also strong.
Furthermore, the flavor oils of the products 7 to 9 of the present invention produced by the methods of Examples 7 to 9 using various enzymes using the onion as a raw material have a fresh onion flavor as compared with the comparative products 7 to 9. It had a strong taste.

Claims (8)

  A method for producing a flavor oil in which vegetables and / or fruits are molded in an edible oil and fat, mixed with an enzyme-containing liquid, and then the oil phase is separated.   The method for producing a flavor oil according to claim 1, wherein the enzyme is one or more selected from cellulase, hemicellulase, glutaminase, pectinase and protease.   The method for producing flavor oil according to claim 1 or 2, wherein the enzyme-containing liquid contains an organic acid and an organic acid sodium salt thereof.   The method for producing a flavor oil according to claim 3, wherein the organic acid is one or more selected from acetic acid, citric acid, malic acid, lactic acid, tartaric acid and succinic acid.   The method for producing a flavored oil according to any one of claims 1 to 4, wherein the edible fat contains at least 15% by mass of diacylglycerol.   The flavor oil obtained by the manufacturing method of any one of Claims 1-5.   The foodstuff containing the flavor oil of Claim 6.   The food according to claim 7, wherein the food is a liquid seasoning.