JP2013201905A - Method for producing flavor oil, and flavor oil - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing flavor oil strong in a flavor potency, having excellent flavor balance, and having excellent outer appearance, and to provide the flavor oil produced by the method.SOLUTION: A method for producing flavor oil includes heating edible oil-and-fat, vegetable and monosaccharide. It is preferable to use 0.1-10 pts.mass of the monosaccharide, based on the total 100 pts.mass of the oil-and-fat, the vegetable, and the monosaccharide; a temperature in the heating is preferably 90-180°C; a time in the heating is preferably 1-180 min.; the vegetable is preferably at least one selected from the group consisting of onion, garlic, ginger and spring onion; it is preferable to remove a solid part after the heating. The flavor oil produced using the method for producing the flavor oil is also provided.

Description

  The present invention relates to a method for producing a flavor oil having a strong flavor titer, a good flavor balance and a good appearance, and a flavor oil obtained by the method.

Flavored oil is obtained by adding flavors such as vegetables, livestock meat, and seafood, and flavors of spices to edible fats and oils. When the flavor oil is used as a seasoning or a fat or oil during cooking (such as stir-fried oil or oiled oil), it is possible to easily give a good flavor to food. As flavor oil, what has the flavor of flavor vegetables, such as a leek, an onion, a garlic, ginger, is widely used.
A flavor oil is normally manufactured by heat-processing oil and fat and the raw material which has a flavor together. Specifically, there is known a method of collecting oil phase after adding shredded or ground vegetables to vegetable edible oil and heating to raise the temperature and holding it in a heated state if necessary (for example, patent document) 1). Moreover, in patent document 2, the process of adding the vegetable which was shredded or ground to vegetable edible oil and heating, the process of isolate | separating into a liquid phase and a vegetable residue, and adding vegetable edible fat to this vegetable residue A method for producing a flavor oil is disclosed, which comprises a step of heating and heating and holding in a heated state if necessary, and a step of collecting an oil phase and a step of mixing an oil-soluble flavor with the obtained oil phase.
Patent Document 3 describes a method for producing a flavor oil, in which a mixture of edible fats and flavors, or a heat-treated product under normal pressure of the mixture is heat-treated in the presence of moisture and under pressure.

JP-A-56-58450 JP 58-121751 A JP-A-62-26651

However, the flavor oil obtained by the conventional production method such as Patent Document 1 has a problem that the flavor is weak.
On the other hand, the manufacturing method described in Patent Document 2 has a problem that the process is complicated and the cost is increased because the food additive is used as a flavor. In addition, with the recent increase in consumer awareness of food safety, there is a need for a method for producing a flavor oil with a strong flavor potency without using food additives.
Moreover, in the manufacturing method described in Patent Document 3, there is a problem that equipment costs are generated because pressure treatment is required for manufacturing.

Furthermore, the flavor oil preferably has a well-balanced and good flavor that combines a sweet aroma derived from vegetables and a roasted aroma. However, in the conventional methods for producing flavor oils described in the above cited documents 1 to 3, there is a tendency for either the flavor of vegetables or the flavor of roast to protrude, and there is a need for flavor oils having a well-balanced flavor. It was. In addition, flavor oil has a characteristic dark brown color due to the production method of flavor oil being roasted, and tends to be preferred because of its dark brown color.
Note that “flavor titer” refers to the strength of the flavor. The stronger the titer, the higher the flavor and the better.

  The present invention has been made in view of the above circumstances, and has a strong flavor titer, a good flavor balance, and a method for producing a flavor oil having a good appearance, and is obtained by the method. The object is to provide a flavor oil.

  As a result of earnest research to solve the above problems, the present inventors have been able to increase the potency of the flavor by using monosaccharides during the heat treatment, and have a good balance between the sweet scent of vegetables and the scent of roast, The inventors have found that a good flavor can be imparted and that the flavor of the flavor oil can be made preferable, and the present invention has been completed.

That is, this invention provides the manufacturing method of flavor oil which has the following characteristics, and flavor oil.
(1) A method for producing a flavor oil, comprising heating edible fats, vegetables, and monosaccharides.
(2) The method for producing flavor oil according to (1), wherein 0.1 to 10 parts by mass of the monosaccharide is used with respect to 100 parts by mass of the total of the oil and fat, the vegetable and the monosaccharide.
(3) The manufacturing method of the flavor oil of (1) or (2) whose temperature in the said heating is 90-180 degreeC.
(4) The method for producing a flavor oil according to any one of (1) to (3), wherein the heating time is 1 to 180 minutes.
(5) The method for producing a flavor oil according to any one of (1) to (4), wherein the vegetable is one or more selected from the group consisting of onion, garlic, ginger and leeks.
(6) The method for producing a flavor oil according to any one of (1) to (5), wherein the solid part is removed after the heating.
(7) A flavor oil obtained by using the method for producing a flavor oil according to any one of (1) to (6).

According to the method for producing flavor oil of the present invention, the strength of the vegetable-derived flavor can be increased without using additives and large-scale equipment. Moreover, according to the method for producing a flavor oil of the present invention, a flavor oil having a good balance between the sweet scent of vegetables and the scent of roast can be obtained.
The flavor oil obtained by the method for producing the flavor oil has a good balance and a high-titer flavor.

  The manufacturing method of the flavor oil of this invention heats edible fats and oils, vegetables, and a monosaccharide. The flavor oil obtained by the method for producing flavor oil of the present invention has a sweet fragrance derived from vegetables (hereinafter sometimes referred to as “vegetable feeling”) and a fragrant fragrance by roasting (hereinafter referred to as “roasted feeling”). Therefore, it has a good flavor as a flavor oil. Moreover, since the flavor titer is strong, when this flavor oil is used as a seasoning or oil and fat during cooking, a good flavor can be given to food. Furthermore, the flavor oil obtained by the method for producing a flavor oil of the present invention has a good color.

The edible oil / fat used in the present invention is not particularly limited as long as it is an oil / fat usually used in foods, and may be any of vegetable oil / animal oil / fat and processed oil / fat thereof. Moreover, what is necessary is just fats and oils which become liquid at the time of heating, liquid oils and fats may be sufficient, and solid fats and oils which are solid at normal temperature may be heat-melted.
Examples of vegetable oils include rapeseed oil typified by canola oil, soybean oil, sesame oil, coconut oil, corn oil, olive oil, cottonseed oil, safflower oil, rice oil, sunflower oil, and nut oil typified by peanut. The vegetable oil may be an oil obtained from only one kind of plant material, or may be an oil obtained by mixing oils obtained from two or more kinds of plant materials. The vegetable oil may have been subjected to separation and purification treatment, deoxidation treatment, decolorization treatment and the like in advance. Examples of such vegetable oils include white squeezed oil that has been subjected to treatments such as deoxidation and decolorization, and salad oil obtained by subjecting white squeezed oil to a wax removal treatment.
Animal fats and oils include beef tallow and lard.
Examples of the processed fats and oils include shortening, butter, margarine and the like.
Edible fats and oils may be used alone or in combination of two or more.
Among them, white squeezed oil or salad oil is preferable as the edible oil / fat in the present invention because the unique fragrance derived from the edible oil / fat is weak and easily imparts a flavor.
The amount of the edible oil / fat is preferably 30 to 99 parts by mass and more preferably 50 to 99 parts by mass with respect to a total of 100 parts by mass of the edible oil / fat, vegetables and monosaccharides.

In the present invention, the vegetable is not particularly limited, and a vegetable having a desired flavor can be appropriately selected according to the purpose. For example, leaf vegetables such as onion, garlic, leek, leek, cabbage, lettuce, spinach; root vegetables such as ginger, burdock, carrot, radish; stem vegetables such as bamboo shoot, asparagus; corn, pumpkin, tomato, pepper, broccoli Examples include fruit vegetables such as eggplant. These vegetables may be pretreated in advance. Examples of the pretreatment include chopping and pulverization.
A vegetable may be used individually by 1 type and may be used in combination of 2 or more type.
Especially, as a vegetable in this invention, it is preferable that it is a vegetable with a strong flavor titer, and it is preferable that it is 1 or more types selected from an onion, a garlic, ginger, and a leek.
Although the usage-amount of vegetables is not specifically limited, It is preferable that it is 1-70 mass parts with respect to a total of 100 mass parts of this edible oil and fat, vegetables, and a monosaccharide, 1-50 mass parts It is more preferable that

In the present invention, the monosaccharide is not particularly limited as long as it is a monosaccharide generally used for food, and examples thereof include xylose, glucose, fructose, arabinose, mannose, galactose, sorbose and the like. The “monosaccharide” of the present invention does not contain a sugar alcohol. The monosaccharide may be liquid or powder.
As the monosaccharide, one kind may be used alone, two or more kinds may be used in combination, and a saccharide containing two or more kinds of monosaccharides may be used. Examples of the saccharide containing two or more monosaccharides include fructose-glucose liquid sugar and the like.
Among them, the monosaccharide in the present invention is preferably glucose or xylose, and particularly preferably xylose, since the balance between the feeling of vegetables, the loin and the feeling is improved by addition.
Although the usage-amount of a monosaccharide is not specifically limited, It is preferable that it is 0.1-10 mass parts with respect to a total of 100 mass parts of this edible oil and fat, vegetables, and a monosaccharide, and is 0.0. It is preferably 5 to 10 parts by mass, and more preferably 1 to 2 parts by mass.

  In the production method of the present invention, auxiliary raw materials other than edible fats and vegetables, vegetables and monosaccharides may be used during heating. Examples of the auxiliary material include seasonings such as salt, soup and spices; starches; vegetable proteins; thickeners, swelling agents, quality improvers, antioxidants, additives such as emulsifiers, and the like.

  In the present invention, the method for heating the edible oil and fat, vegetable and monosaccharide is not particularly limited, but for example, a mixture of the edible oil and fat, vegetable and monosaccharide, and auxiliary materials used as necessary A method of cooking vegetables in edible fats by heating; after heating only edible fats and reaching a desired temperature, add vegetables and simple sugars, and auxiliary ingredients used as needed Examples include a method of cooking vegetables in edible fats by heating; a method of frying edible fats, vegetables, monosaccharides, and auxiliary materials used as necessary in a heated state.

The heating temperature is preferably 90 to 180 ° C, more preferably 120 to 160 ° C, and further preferably 130 to 150 ° C. By setting it to the above lower limit or more, the flavor titer can be further enhanced, and both a vegetable feeling and a roasted feeling can be obtained. Moreover, the deterioration of the flavor by high temperature and an excessive roast feeling can be suppressed by setting it as the said upper limit or less.
The heating may be gradually raised to the above heating temperature, and then terminated when the desired temperature is reached, or may be held for a certain period of time at the above heating temperature. Especially, since the titer of flavor can be strengthened, it is preferable to hold at the heating temperature for a certain period of time. The holding time (heating time) is preferably 1 to 180 minutes, more preferably 5 to 120 minutes, and still more preferably 10 to 80 minutes.

  A flavor oil can be obtained by heating a raw material as mentioned above. The obtained flavor oil may be used as it is as a flavor oil after cooling, or may be used after removing a solid part derived from vegetables by solid-liquid separation and recovering only the oil phase. Solid-liquid separation can be performed by a conventional method. Moreover, you may further process refinement | purification etc. by a conventional method with respect to the obtained flavor oil or the flavor oil after solid-liquid separation.

  EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.

[Experiment 1]
After mixing 300 g of raw onion cut into slices and the amount of salad oil shown in Tables 1 to 3, the amounts of sugars shown in Tables 1 to 3 were added and heated to the temperatures shown in Tables 1 to 3. After continuing the heating for the time shown in Tables 1 to 3 at the temperature, the mixture was cooled, and the solid part and the oil / fat part were separated using a 300 mesh wire net to remove the solid part, thereby obtaining a flavor oil. In addition, when 1-7 and 1-8 reached the temperature shown in Table 2, heating was finished.
1 g of the obtained flavor oil was floated on 100 g of hot water and evaluated for aroma and color. The results are shown in Tables 1-3. △ or more was accepted.

  From the above results, the flavor oils obtained by the methods 1-4 to 1-12 and 1-14 to 1-15 using monosaccharides have a strong flavor titer and a good flavor balance. And it had a good appearance due to browning. On the other hand, flavors obtained by the method 1-1 to 1-2 without using saccharides and the methods 1-3, 1-13 and 1-16 to 17 using disaccharides, oligosaccharides or sugar alcohols The oil had a weak flavor titer and poor flavor balance and appearance.

[Experiment 2]
After mixing chopped garlic, ginger, green onion vegetables, salad oil, sesame oil, and sugars shown in Table 4, the mixture was heated to the temperature shown in Table 4. After continuing the heating for the time shown in Table 4 at this temperature, it cooled, the solid part and the oil-fat part were isolate | separated using the 300Mesh wire net, and flavor oil was obtained by removing a solid part.
The fragrance was evaluated by floating 1 g of the obtained flavor oil on 100 g of hot water. The results are shown in Table 4.

  From the above results, the flavor oil obtained by the method 2-2 to 2-6 using a monosaccharide is more flavorful than the flavor oil obtained by the method 2-1 not using a monosaccharide. It was confirmed that it was excellent in the titer and balance, and the appearance.

  The method for producing a flavor oil of the present invention can be suitably used in the field of food production.

Claims (7)

  A method for producing a flavor oil, comprising heating edible fats, vegetables, and monosaccharides.   The manufacturing method of the flavor oil of Claim 1 which uses 0.1-10 mass parts of said monosaccharides with respect to a total of 100 mass parts of the said fats and oils, the said vegetable, and the said monosaccharide.   The method for producing a flavor oil according to claim 1 or 2, wherein a temperature in the heating is 90 to 180 ° C.   The method for producing a flavor oil according to any one of claims 1 to 3, wherein the heating time is 1 to 180 minutes.   The said vegetable is 1 or more types chosen from the group which consists of an onion, a garlic, a ginger, and a leek, The manufacturing method of the flavor oil as described in any one of Claims 1-4.   The manufacturing method of the flavor oil as described in any one of Claims 1-5 which removes a solid part after the said heating.   The flavor oil obtained using the manufacturing method of the flavor oil as described in any one of Claims 1-6.