JP2012039902A - Flavor oil - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a flavor oil using Japanese leeks as a flavoring material, whose texture and flavor can be enjoyed.SOLUTION: A Japanese leek as the base of the flavor is sliced in the size of 3-10 mm in length and 2-5 mm in width. For seasoning, slices of the Japanese leek are added at the same time as 1,000 ml of rapeseed oil at room temperature is heated till the temperature of the oil is in the temperature range of 80-120°C. In other words, an object for cooking is seasoned through blanching without being fried. An onion processed food is used as the base of texture. An onion is sliced in the size of 5-15 mm in length and 5-15 mm in width for adding appropriate texture, and blanched with vegetable fats and oils in the temperature range of 90-120°C. By processing the onion in this way, the texture can be improved with the crispy feel left in the onion processed product, and impairment of flavor of seasoning such as red pepper caused by the sweetness of the onion can be prevented.

Description

  The present invention relates to a flavor oil that uses a long leek as a flavoring material, and particularly relates to a flavor oil that can enjoy a texture and flavor.

  In recent years, flavor oils, particularly cocoon oils derived from Sichuan Province in China and similar flavor oils, have been used to heat flavor materials such as chili, chives, yam, ginger and garlic to a relatively high temperature of about 140 ° C to 180 ° C. What added the flavor of the flavoring material in addition to fats and oils is common. Such flavor oils are used for meat dishes, fish dishes, salads, cooked rice, and the like in addition to dumplings and ramen, which are conventional uses. As the range of use expands, in addition to the good taste, the flavor and height of the product become issues for the product.

  For example, in the food disclosed in Japanese Patent Laid-Open No. 11-206336, in the food containing the ingredients of leeks (long leeks), together with the leeks, one or more selected from the group consisting of benzaldehyde, pepper, cardamom, ginger, acetic acid A technique for enhancing the scent of leeks by adding In addition, in the method for producing flavor oil disclosed in Japanese Patent Application Laid-Open No. 2007-6851, the components contained in the spice can be transferred into the vegetable oil by simultaneously squeezing the oil seed and the spice, A technique is disclosed in which the unique flavor of the raw material can be utilized as it is.

  By the way, recently, in addition to conventional flavor oils mainly composed of fats and oils, there is a demand for flavor oils that can enjoy the texture of various flavor materials added to the fats and oils, that is, the texture like ingredients. . However, the above-mentioned two techniques do not correspond to enjoying the texture of the flavor material. In addition, according to the method for producing food disclosed in Japanese Patent Application Laid-Open No. 11-206336, the long onion from which the flavor is extracted remains in the food. However, the long onion extracted with flavor by heating becomes thin like paper, so it has little texture and the texture itself is not very favorable. Moreover, since the ginger extracted from the flavor disclosed in this publication has a flavor that is considerably different from that of the long onion, if such a thing is intentionally left to improve the texture, the delicate nature of the long onion This creates a secondary problem of reducing the flavor.

Japanese Patent Laid-Open No. 11-206336 JP 2007-6851 A

  In order to solve the above-described problems, an object of the present invention is to provide a flavor oil that uses a long leek as a flavoring material so that the texture and flavor can be enjoyed.

  The invention according to claim 1 is a flavor oil containing a processed product of chili pepper and a processed product of onion and vegetable oil and fat, and having a long onion flavor, wherein the processed product of onion is a fine onion. After being cut, it has been subjected to any one of oiling treatment, hot air drying treatment, and microwave drying treatment, and the vegetable oil is subjected to heat treatment at a predetermined temperature after adding shredded long onions. A flavor oil to which the flavor of the long onion is added.

  The invention according to claim 2 is the invention according to claim 1, wherein the vegetable oil is added to the vegetable oil that has been shredded into the vegetable oil at room temperature or a temperature in the vicinity thereof, and then from 80 ° C. It is a flavor oil characterized by being heat-treated by heating the vegetable oil until it reaches a temperature range of 120 ° C.

  The invention according to claim 3 is the invention according to claim 1 or claim 2, wherein the processed product of the onion is added to the onion shredded into fats and oils at room temperature or in the vicinity thereof, and then It is a flavor oil characterized by being subjected to oil passing treatment by heating the fats and oils until the temperature ranges from 90 ° C to 120 ° C.

  The invention according to claim 4 is the invention according to any one of claims 1 to 3, wherein the processed product of chili is chopped and dried, and the plant property When the oil / fat is in the temperature range of 90 ° C. to 120 ° C. after the heat treatment, a part of the vegetable oil / fat is entangled, and then the rest of the vegetable oil / fat is heated to 150 ° C. to 250 ° C. The flavor oil is characterized in that the remaining vegetable oil is entangled again when the temperature is within the temperature range.

  The invention according to claim 5 is the invention according to any one of claims 1 to 4, wherein the vegetable oil is heat-treated at a predetermined temperature, and then the chopped long onion is removed. It is a flavor oil characterized by being.

  According to the invention described in claim 1, as a material for enjoying the texture, the onion is the same genus as the leeks, and the common onion is used in that it has a flavor such as allyl sulfide. Therefore, it is possible to enjoy both the flavor and texture of the flavor oil without a sense of incongruity with the flavor of the long onion. In addition, the onion is subjected to any one of oiling treatment, hot air drying treatment and microwave drying treatment, so that it is possible to reduce the pungency or bitterness peculiar to the onion, and the flavor is in harmony with the flavor of the long onion.

  According to invention of Claim 2, since the temperature of vegetable fats and oils is heated from room temperature or its vicinity to the temperature range of 80 degreeC to 120 degreeC, the bitterness resulting from a long leek being burnt Can be reduced.

  According to the invention of claim 3, the onion processed product is obtained by adding shredded onion to the oil and fat at room temperature or in the vicinity thereof, and then the oil and fat until the temperature range is 90 ° C to 120 ° C. Since the oil is treated by heating, the water of the onion can be blown out without burning the onion. Therefore, the spiciness or bitterness peculiar to the onion can be reduced without burning the onion.

  According to invention of Claim 4, vegetable oils and fats of the temperature range of 90 to 120 degreeC are entangled in the chili which was shredded and dried, and then vegetable oils and fats of the temperature range of 150 to 250 degreeC are entangled. When entangled with vegetable oil at 150 ° C to 250 ° C, the chili that has been shredded and dried is not in direct contact with the relatively hot vegetable oil and fat, and has been shredded and dried. Can be reduced.

  According to the invention described in claim 5, by removing the long onion from which the flavor is extracted, it is possible to reduce burning odor and unpleasant texture like eating paper when tasting the texture of flavor oil. can do.

  Below, the flavor oil which concerns on embodiment of this invention is demonstrated. The flavor oil according to the present invention has a long onion flavor, and is obtained by adding a processed product of onion in order to give a texture such as a texture to the touch together with a processed product of chili. Therefore, the flavor oil according to the present invention can be used for various Chinese dishes such as ramen, fried rice, mapo tofu, battered noodles, grilled dumplings, green crab meat, and casserole meat, as in the case of conventional koji oil. , Meat dishes such as grilled meat, shish kebab, fish dishes such as Meuniere, fried Tatsuta, pot dishes such as Sankai hot pot, champuru, spaghetti, pizza, curry, som tam, tom yum kung, pho, taco, burito, hamburger, sandwich, meat dumpling, It can also be used for spring rolls, salads, porridge, risotto, pilaf, rice balls, rice noodles. That is, beyond the use of conventional camellia oil, the taste and aroma of cooking can be enhanced and the taste and aroma of the flavor oil itself can be enjoyed at the same time as a so-called seasoning oil or dressing.

  The flavor oil according to the present invention is made by adding the flavor of a long onion to vegetable oil and fat, giving it a spiciness due to the processed product of chili and the texture of the processed product of the onion, and also leaving a certain scent of the onion. As a material, vegetable oils and fats, long leeks, chili peppers and onions are essential. However, as will be described later, flavoring materials such as garlic and sesame may be further added, or olive oil or the like may be mixed and used according to the application.

  The vegetable oil used as the base of the flavor oil is at least one oil selected from rapeseed oil, cottonseed oil, soybean oil, sesame oil, safflower oil, sunflower oil, corn oil, rice bran oil and peanut oil. Furthermore, depending on the dish to be flavored, olive oil, camellia oil, avocado oil or the like may be added.

  The long leek serving as a flavor base is shredded into a size of about 3 mm to 10 mm in length and about 2 mm to 5 mm in width. For processing, a food cutter, a food processor, a cutter mixer, or the like is used. In addition, the flavoring is performed, for example, by heating 1000 ml of rapeseed oil placed at room temperature and at the same time adding small pieces of long leek until the temperature is in the temperature range from 80 ° C to 120 ° C, more preferably from 90 ° C to 110 ° C. This is done by heating, that is, by passing oil through the object without frying it. In addition, the flavored components of the long leek after heat treatment have already been extracted, and if the amount of this fine fragment is relatively large, there is an unpleasant texture like eating paper. It may be removed by a method.

  As a processed product of chili, a product obtained by drying chili with sun-dried or the like and chopped into a size of about 3 mm to 5 mm in length and about 1 mm to 3 mm in width is used. In addition, when it is desired to suppress spiciness, it is shredded to be larger than this. Moreover, you may leave as a part of processed products, without removing all the seeds of a chili pepper in order to adjust spiciness or food texture. In applications that are compatible with conventional camellia oil, it is preferable to leave some seeds, but all seeds may be removed. In addition, all species may be left.

  In addition, when adding vegetable oil to the processed product of chili, it is preferable to follow the following procedures in order to prevent the fine particle of chili from burning. That is, after performing the heat treatment for adding the flavor of the long leek described later to the vegetable oil and fat, the vegetable oil and fat is in a temperature range of 90 ° C. to 120 ° C., which is a temperature at which fine particles of chili do not burn. When it becomes, part of vegetable oil is entangled in the processed product of chili pepper. Thereafter, the remainder of the vegetable oil is reheated, and when the temperature is in the range of 150 ° C. to 250 ° C., the remaining vegetable oil is gradually immersed while entangled. In this way, since the surface of the processed product of chili is covered with the vegetable oil and fat in the temperature range where the fine particles of chili are not burnt, the vegetable oil and fat in the temperature range of 150 to 250 ° C. When entangled, the processed product of chili does not come into direct contact with this relatively high temperature vegetable oil, so that it is possible to prevent scorching of fine particles of chili. Furthermore, there is also an advantage that the vivid red color of chili is kept relatively better than when the vegetable oil in the temperature range of 150 ° C. to 250 ° C. is directly entangled.

  Processed onions that are the basis of the texture are oiled and hot-air dried after being shredded to a size of about 5 mm to 15 mm in length and about 5 mm to 15 mm in width to give an appropriate texture In addition, a microwave drying process is used that has no or very little moisture. By processing in this way, crispy texture remains on the processed onion product and the texture is improved, and the onion sweetness prevents the taste of flavors such as chili pepper from being reduced. it can. In other words, the onion processed product is added to enjoy the texture, but it does not cause the secondary problem of impairing the flavor of the long onion and the hotness of the chili with the strong sweetness of the onion and the slightly irritating aroma. In order to achieve this, a product having no or very little moisture is used. In addition, the scent of onions can be preserved. In the hot air drying process and the microwave drying process, there is a tendency to excessively take onion water, particularly small fine pieces of water, so that, as will be described later, the plant whose maximum temperature is in the range of 90 ° C. to 120 ° C. It is desirable to perform oiling treatment with a basic oil.

  Furthermore, as a flavoring material or texture material, garlic, sesame, yam, musk, fragrant vegetables, ginger, raisins, hawthorn, figs, peanuts, pine nuts, cinnamon, cinnamon, celery, cardamom, paprika, turmeric, almonds, pistachios At least one selected from processed products of cashew nuts, macadamia nuts, jujube, walnuts, squeezed vegetables, shrimp, shirasu or chili-jam-jaco may be added. In particular, yam has a tingling sensation on the tongue and has a flavor that harmonizes with chili pepper, so it can be said to be particularly suitable when adding the flavor oil according to the present invention to Chinese / Sichuan cuisine.

[Example 1]
Vegetable oils and fats with a long onion flavor were prepared and compared under the following five conditions. That is, a long leek is shredded with a food processor in advance, and 5 pieces each having a length of 3 mm to 10 mm and a width of 2 mm to 5 mm are made in 200 g pieces. Also, prepare 5 rapeseed oils each 1000 ml, which has been left at room temperature (about 25 ° C.) for a long time. And a. Place 1000 ml of rapeseed oil, which has been left at room temperature (about 25 degrees) for a long time, and heat it with a gas stove. At the same time, put a small piece of long onion into the pan and heat to 90 ° C. Heat for 1 minute at temperature and boil oil, b. Place 1000 ml of rapeseed oil, which has been left at room temperature (about 25 degrees) for a long time, and heat it with a gas stove. At the same time, put a small piece of long onion into the pan and heat it to 100 ° C. Heat for 1 minute at the temperature and pass oil through, c. Place 1000 ml of rapeseed oil placed at room temperature (about 25 degrees) for a long time in a pan and heat with a gas stove. At the same time, put a small piece of long onion into the pan and heat to 110 ° C. Heat for 1 minute at the temperature and run through oil, d. Place 1000 ml of rapeseed oil, which has been left at room temperature (about 25 degrees) for a long time, and heat it with a gas stove. At the same time, put a small piece of long onion into the pan and heat it to 120 ° C. Heat oil for 1 minute at temperature, e.g., e. Place 1000 ml of rapeseed oil placed at room temperature (about 25 degrees) for a long time in a pan and heat it with a gas stove. As an example, 5 items of fried by continuing to heat for a minute were compared in appearance and flavor after cooling. In addition, the total heating time of a, b, c, d, and e is 5 minutes, 5 minutes, 5.5 minutes, 6 minutes, and 2 minutes, respectively.

  As shown in Table 1, about a, b, and c, there was no burning of a long onion, and the flavor of the long onion was fully attached with respect to vegetable oil. Moreover, “d” was slightly burnt and felt a little burnt smell. Furthermore, the long onion flavor was sufficiently attached to the vegetable oil. On the other hand, e exhibited a burnt color. Moreover, when vegetable oil and fat after heating were included in the mouth, the burnt odor which seems to be due to the burning of the long onion was strongly felt. 150 ° C., which is the maximum temperature of e, is not necessarily high as the oil temperature when fried, but it has been found that this temperature is not suitable for shredded long onions.

  Furthermore, in addition to Table 1, after putting the long leek fine pieces in the pan, the vegetable oil was heated from room temperature to 80 ° C., and the heating at 80 ° C. was continued for 1 minute. In this example, it was possible to flavor the vegetable oil, but some rawness remained in relatively large fine pieces. In addition, after putting a long piece of green onion into the pan, it was heated until the temperature of the vegetable oil and fat was changed from room temperature to 130 ° C., and heating at 130 ° C. was continued for 0.5 minutes. The small pieces seemed mostly burnt. After putting the long onion fine pieces into the vegetable oil at 100 ° C, it was heated until the temperature of the vegetable oil reached 120 ° C, and the heating at 120 ° C was continued for 1 minute. , Flavoring was not enough. In addition, after putting the long onion fine pieces into the vegetable oil at 40 ° C, the vegetable oil was heated until the temperature of the vegetable oil reached 120 ° C, and the heating at 120 ° C was continued for 1 minute. A satisfactory flavoring was achieved. When the above results were considered comprehensively, when the vegetable fat was still at or near room temperature, a long piece of green onion was placed in the pan and the vegetable fat was immediately within the maximum temperature range of 90 ° C to 110 ° C. It has been found that the desired flavor oil can be obtained by heating to this temperature and continuing at this maximum temperature for 1 minute. In addition, even when the maximum temperature is in the range of 80 ° C. to 120 ° C., it has been found that it is practical, although some of the fine pieces may remain raw or some of the fine pieces may burn.

[Example 2]
Furthermore, onions were also compared under similar processing conditions. That is, the onion is shredded in advance with a food processor, and 5 pieces each having a length of 5 mm to 15 mm and a width of 5 mm to 15 mm are made in 200 g pieces. Also, prepare 5 rapeseed oils each 1000 ml, which has been left at room temperature (about 25 ° C.) for a long time. And a. Place 1000 ml of rapeseed oil placed at room temperature (about 25 degrees) for a long time in a pan and heat with a gas stove. At the same time, put a small piece of onion into the pan and heat to 90 ° C. Heat at this temperature for 1 minute and boil oil, b. Place 1000 ml of rapeseed oil placed at room temperature (about 25 degrees) for a long time in a pan and heat with a gas stove. At the same time, put a small piece of onion into the pan and heat to 100 ° C. Heat at this temperature for 1 minute and run through oil, c. Place 1000 ml of rapeseed oil placed at room temperature (about 25 degrees) for a long time in a pan and heat with a gas stove. At the same time, put a small piece of onion into the pan and heat to 110 ° C. Heat at this temperature for 1 minute and run through oil, d. Place 1000 ml of rapeseed oil placed at room temperature (about 25 degrees) for a long time in a pan and heat with a gas stove. At the same time, put a small piece of onion into the pan and heat to 120 ° C. Heat at this temperature for 1 minute and run through oil, e. Place 1000 ml of rapeseed oil at room temperature (about 25 degrees) for a long time in a pan and heat with a gas stove. When it reaches 120 ° C, put a small piece of onion into the pan, and when it reaches 150 ° C, keep this temperature for 1 minute. As an example, the fries were continued after heating and the appearance and flavor after cooling were compared. In addition, the total heating time of a, b, c, d, and e is 7 minutes, 7 minutes, 7.5 minutes, 8 minutes, and 3 minutes, respectively.

  As shown in Table 2, with respect to a, b and c, there was no burning of onions. Moreover, “d” was slightly burnt and felt a little burnt smell. On the other hand, e showed a color in which the peripheral portions of all the fine pieces were burnt, and when the heated onion fine pieces were included in the mouth, the burnt smell was strongly felt. In addition to those shown in Table 2, the test was carried out even at a maximum temperature of 80 ° C. However, at this temperature, the taste of raw onions remained in some of the large fine pieces. This seems to be due to the onion being thicker than the long onion. Further, at the maximum temperature of 150 ° C., the ends of the fine pieces were completely burnt. Therefore, it can be said that it is desirable that the maximum temperature of the vegetable oil / fat is in the range of 90 ° C. to 120 ° C. for processed onions.

  As described above, the flavor oil according to the embodiment of the present invention is a flavor oil that uses a long fragment of onion as a flavoring material, and has a common onion fine fragment in that it has a flavor such as allyl sulfide. By adding, you can enjoy the texture and flavor. In addition, long green onions and onion fine pieces are put into vegetable oil at room temperature or in the vicinity thereof, the temperature ranges from 80 ° C. to 120 ° C. for the fine pieces of long onion, and 90 ° C. to 120 ° for the fine pieces of onion. By heating in the temperature range of ° C., it was possible to prevent scorching of long onions and onion on small pieces, and it was possible to make a flavor oil that can enjoy both the texture of onions and the flavor of long onions.

  As mentioned above, although embodiment of this invention was described, this invention is not limited to embodiment mentioned above, For example, add soups, such as a chicken glass cup or a white water soup, to vegetable oil and fat, Furthermore, Various modifications can be made without departing from the gist of the present invention, such as adding fruit juice such as yuzu, sudachi, lemon or citron.

Claims (5)

A processed oil of chili and processed onion, and a vegetable oil and fat, and a flavor oil with a long onion flavor,
The processed product of the onion is obtained by chopping the onion and then performing any one of oiling treatment, hot air drying treatment, microwave drying treatment,
The vegetable oil or fat is obtained by adding a flavor of the long onion by adding heat to a predetermined temperature after adding the shredded long onion and then heating.   The vegetable oil / fat is heated by adding the chopped green onion to the vegetable oil / fat at or near room temperature, and then heating the vegetable oil / fat until the temperature ranges from 80 ° C. to 120 ° C. The flavor oil according to claim 1, which has been treated.   The processed product of the onion was subjected to oiling treatment by adding the shredded onion to the oil and fat at room temperature or in the vicinity thereof, and then heating the oil and fat until the temperature ranged from 90 ° C to 120 ° C. The flavor oil according to claim 1 or 2, wherein the flavor oil is a thing.   The processed product of the chili pepper is made of the vegetable oil and fat when the vegetable oil and fat becomes a temperature range of 90 ° C. to 120 ° C. after the heat treatment of the chili that has been shredded and dried. A portion is entangled, and then the remainder of the vegetable oil / fat is heated again to reach a temperature range of 150 ° C. to 250 ° C., and the remaining portion of the vegetable oil / fat is entangled again. The flavor oil as described in any one of Claim 1- Claim 3.   The flavor oil according to any one of claims 1 to 4, wherein the vegetable oil is one obtained by removing the chopped long onion after heat treatment at a predetermined temperature.