JP2013201908A - Method for producing flavor oil and flavor oil - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing flavor oil reduced in color staining to water system, and flavor oil obtained by the method.SOLUTION: This method for producing flavor oil is characterized by mixing oil obtained after edible oil and one or more kinds selected from vegetable and spice are heated, and a solid component obtained after a solid component obtained after edible oil and one or more kinds selected from vegetable and spice are heated is washed by a hydrophilic solvent. This flavor oil is obtained by mixing oil obtained after edible oil and one or more kinds selected from vegetable and spice are heated, and a solid component obtained after a solid component obtained after edible oil and one or more kinds selected from vegetable and spice are heated is washed by a hydrophilic solvent.

Description

  The present invention relates to a method for producing a flavor oil with reduced color transfer to an aqueous system, 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, the raw material and spice which have a flavor together. Specifically, there is known a method of collecting oil phase (oil-based component) 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, refer to Patent Document 1).
In recent years, a method for producing a flavor oil in which only a flavor is added to an edible oil and fat without scorching vegetables and spices in the edible oil and fat has been studied. For example, in Patent Document 2, the aroma component in the flavor substance is dissolved and transferred into carbon dioxide in a liquid state or a supercritical state, and after vaporizing carbon dioxide, it is brought into contact with edible oil, A method for producing a flavor oil in which an aroma component is absorbed by an edible oil is disclosed. Patent Document 3 describes a method in which ground raw garlic and edible fat / oil are brought into contact at 0 ° C. or more and normal temperature or less, and then the residue is separated to obtain a processed edible fat / oil product.
In recent years, flavor oils containing ingredients provided in a state containing the raw materials and spices without widely separating the raw materials and spices used for the addition of flavor after production have been widely used.

JP-A-56-58450 JP-A-6-125707 JP-A-9-121767

  The flavor oil obtained by the conventional manufacturing method like the said patent document 1 imparts the vegetable-derived flavor and the roasted flavor to the edible fat by scorching vegetables and spices in the edible fat. The flavor oil becomes brownish brown or blackish brown. When flavor oil is added to water-based foods such as soups, there is a problem in that the water-based foods cause color transfer and the beauty of the appearance of the food is impaired. Since the component causing the color transfer to the aqueous system is a water-soluble component mainly derived from vegetables and spices, this problem is particularly noticeable in flavor oils containing ingredients as described above. Therefore, there is a need for a flavor oil and a method for producing the same that can reduce color transfer to an aqueous system.

Although the method for producing flavor oil without scoring as described in Patent Documents 2 to 3 is not intended to reduce the color transfer, it does not burn vegetables and spices, so the color transfer is somewhat. Both are considered to be reduced.
However, since the method of Patent Document 2 is much more complicated than the conventional method, it is difficult to implement industrially and is not practical. Moreover, in the method of patent documents 2-3, although the sweetness of vegetables can be added to edible fats and oils, the roasted flavor derived from a burn cannot be provided, but there exists room for improvement in the point of flavor.

  This invention is made | formed in view of the said situation, Comprising: It aims at providing the manufacturing method of the flavor oil by which the color transfer to an aqueous system was reduced, and the flavor oil obtained by this method.

  As a result of diligent research to solve the above-mentioned problems, the present inventors have found that the color transfer to an aqueous system is mainly caused by a water-soluble component attached to or present in the solid component, and the solid component. The present invention was completed by finding that the color transfer to the aqueous system can be reduced by removing the water-soluble component by washing with a hydrophilic solvent.

That is, this invention provides the manufacturing method of flavor oil which has the following characteristics, and flavor oil.
[1] An oil obtained after heating an edible fat and one or more selected from vegetables and spices;
A solid component obtained after washing the edible oil and fat and one or more selected from vegetables and spices with a hydrophilic solvent;
A method for producing a flavor oil, comprising mixing
[2] (1-1) A step of heating a cooking oil and fat and at least one selected from vegetables and spices to obtain a flavor oil;
(1-2) separating the flavor oil into an oil and a solid component;
(1-3) washing the solid component with a hydrophilic solvent;
(1-4) A step of mixing the oil obtained in the step (1-2) with the washed solid component obtained in the step (1-3);
[1] The method for producing a flavor oil according to claim 1.
[3] (2-1) A step of obtaining a flavor oil by heating edible oil and fat and one or more selected from vegetables and spices;
(2-2) mixing the flavor oil with a hydrophilic solvent;
(2-3) separating the flavor oil after mixing into an oil, a solid component, and an aqueous layer;
(2-4) mixing the oil and the solid component;
The manufacturing method of [1] which has these.
[4] (3-1) A step of heating the edible oil and fat and one or more selected from vegetables and spices to obtain a flavor oil;
(3-2) mixing the flavor oil with a hydrophilic solvent;
(3-3) separating the flavor oil after mixing into an oil, a solid component, and an aqueous layer;
(3-4) washing the solid component with a hydrophilic solvent;
(3-5) a step of mixing the oil obtained in the step (3-3) and the solid component after washing obtained in the step (3-4);
[1] The method for producing a flavor oil according to claim 1.
[5] (4-1) A step of heating the edible oil and fat and one or more selected from vegetables and spices to obtain a flavor oil;
(4-2) separating the flavor oil into an oil and a solid component;
(4-3) mixing the oil with a hydrophilic solvent;
(4-4) a step of separating the oil in the mixed liquid obtained in the step (4-3) and the aqueous layer;
(4-5) washing the solid component with a hydrophilic solvent;
(4-6) a step of mixing the oil obtained in the step (4-4) with the washed solid component obtained in the step (4-5);
[1] The method for producing a flavor oil according to claim 1.
[6] The method for producing a flavor oil according to any one of [1] to [5], further comprising a step of adding an emulsifier.
[7] A flavor oil obtained using the method for producing a flavor oil according to any one of [1] to [6].
[8] The flavor oil according to [7], wherein the absorbance at OD 420 nm when added to hot water of 90 ° C. or higher so that the content is 5% by mass is 0.4 or lower.
[9] An oil obtained after heating an edible oil and fat and one or more selected from vegetables and spices;
A flavor oil obtained by mixing a solid component obtained by washing a solid component obtained after heating an edible oil and fat and one or more selected from vegetables and spices with a hydrophilic solvent.

According to the method for producing a flavor oil of the present invention, a flavor oil with reduced color transfer to an aqueous system can be obtained.
Since the flavor oil obtained by the method for producing the flavor oil has a reduced color transfer to the aqueous system, the color transfer to the liquid part is also possible when used in foods having an aqueous liquid part such as soup. And the appearance of the food used is not impaired.

In the present invention, “flavor oil” refers to a product obtained by adding the flavor of vegetables and spices to edible fats and oils.
The method for producing a flavor oil of the present invention (hereinafter sometimes simply referred to as “manufacturing method”) includes an oil obtained after heating an edible oil and fat and one or more selected from vegetables and spices, and an edible oil and vegetable. And a solid component obtained after washing the solid component after heating one or more selected from spices with a hydrophilic solvent.
That is, in the production method of the present invention, among flavor oils obtained by heating edible oils and fats and one or more selected from vegetables and spices, the solid components are washed with a hydrophilic solvent, and then the oil content of the flavor oils is obtained. And mixing again. By washing the solid component of the flavor oil with a hydrophilic solvent, the water-soluble component that causes color transfer to the aqueous system can be removed. In addition, the flavor oil obtained by the production method of the present invention heats edible fats and oils and at least one selected from vegetables and spices, thereby producing a sweet scent derived from vegetables and spices and a fragrant scent by roasting. Good flavor with a good balance.

In the production method of the present invention, first, flavor oil is produced by heating edible fats and oils and at least one selected from vegetables and spices.
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.
It is preferable that it is 1-200 mass parts with respect to 1 mass part or more of 1 type chosen from vegetables and a spice, and, as for the usage-amount of edible fats and oils, it is more preferable that it is 2-5 mass parts.

The vegetable used in the present invention 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.

In the present invention, the “spicy” is a plant-derived seasoning for the purpose of imparting a fragrance, color, spiciness, richness and the like to a material or food. For example, anise, oregano, curry leaf, green pepper, pepper, clove, coriander, saffron, cinnamon, thyme, chili, mustard, etc. And those made of a plurality of materials such as chili powder.
A spice may be used individually by 1 type, and may be used in combination of 2 or more type.
Moreover, as 1 or more types chosen from a vegetable and a spice, it should just be either a vegetable or a spice, and you may use a vegetable and a spice together.
Especially, as 1 or more types chosen from the vegetables and spices in this invention, it is preferable that it is a vegetable with strong titer of flavor, and it is preferable that they are 1 or more types selected from an onion, a garlic, ginger, and a leek. .

  In the production method of the present invention, auxiliary ingredients other than edible oils and fats, vegetables and spices may be used during heating. Examples of auxiliary ingredients include seasonings such as salt, sugar, soy sauce, miso, and soup; starches; vegetable proteins; animal proteins such as meat and meat degradation products, thickeners, swelling agents, quality improvers, Examples include antioxidants, additives such as emulsifiers, and the like.

  In the present invention, the method of heating the edible oil and fat and one or more selected from vegetables and spices is not particularly limited, but for example, the edible oil and fat, vegetables and spices, and auxiliary materials used as necessary A method of heating vegetables and spices in edible fats and oils by heating the mixture, and after heating only the edible fats and oils and reaching the desired temperature, the vegetables and spices and auxiliary ingredients used as needed A method of adding vegetables and spices in edible oil and fat by adding and further heating; a method of frying edible oil and fat, vegetables and spices, and auxiliary ingredients used as necessary, and the like, etc. .

The heating temperature is preferably 90 to 200 ° C, more preferably 120 to 180 ° C, and further preferably 140 to 170 ° C. By setting it as the said lower limit or more, a flavor can be made strong and the sweet fragrance derived from vegetables and spices and the fragrant fragrance by roast can be favorably provided to edible fats and oils. 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 600 minutes, more preferably 10 to 360 minutes, further preferably 30 to 180 minutes, and particularly preferably 60 to 120 minutes. preferable.

  In the production method of the present invention, the solid component of the flavor oil produced by the heat treatment is washed with a hydrophilic solvent and then mixed with the oil content of the flavor oil again. The solid component of the flavor oil is mainly composed of vegetables and spices used for heating. There is no particular limitation on the method of producing the flavor oil by heat treatment, washing the solid components in the flavor oil, and mixing again with the oil content of the flavor oil. For example, the production method of the present invention can be carried out by the following first to fourth methods. However, it goes without saying that the production method of the present invention is not limited to these methods.

(First method)
The first method of the production method of the present invention is:
(1-1) A step of heating a cooking oil and fat and one or more selected from vegetables and spices to obtain a flavor oil;
(1-2) separating the flavor oil into an oil and a solid component;
(1-3) washing the solid component with a hydrophilic solvent;
(1-4) A step of mixing the oil obtained in the step (1-2) with the washed solid component obtained in the step (1-3);
Have
Hereinafter, each process is referred to as “process (1-1)” or the like. The same applies to other methods described later.

[(Step (1-1)]
In this method, first, as step (1-1), an edible oil and fat and one or more selected from vegetables and spices are heated to obtain a flavor oil.
One or more types selected from edible oils and fats, vegetables and spices in step (1-1), the heating method is the same as described above.

[(Step (1-2)]
Next, in step (1-2), the flavor oil obtained in step (1-1) is separated into an oil component and a solid component.
It does not specifically limit as a method of isolate | separating an oil component and a solid component, It can carry out by conventional methods, such as filtration and centrifugation. For example, an oil component and a solid component can be separated by using a sieve wire mesh of about 80 to 200 mesh.
Moreover, the flavor oil obtained at the process (1-1) may contain the trace amount water | moisture content which generate | occur | produced from the vegetable and the spice during heating. The moisture may be removed separately from the oil and solid components in the step (1-2), and the oil may contain a trace amount of moisture.

[(Step (1-3)]
Next, the solid component obtained in the step (1-2) is washed with a hydrophilic solvent. In the present invention, “washing” means not only a method in which a solid component and a hydrophilic solvent are brought into contact with each other temporarily, and the component adhering to the solid component is washed away with the hydrophilic solvent, but the solid component is immersed in the hydrophilic solvent. The concept also includes a method for removing the aqueous layer derived from the hydrophilic solvent. In the latter case, the water-soluble component adhering to the solid component or existing in the solid component is transferred into the hydrophilic solvent by bringing into contact with the hydrophilic solvent and stirring or standing as necessary.
The method of contacting is not particularly limited, and examples thereof include a method in which a hydrophilic solvent is poured into a container containing a solid component, and a solid component is poured into a hydrophilic solvent.

The hydrophilic solvent in the step (1-3) is not particularly limited as long as it is hydrophilic and can be used for food. Examples of the hydrophilic solvent include water, ethanol, a mixed solution of water and ethanol, and the like. When mixing and using water and ethanol, 10 to 90 mass% is preferable and, as for the content rate of ethanol with respect to the hydrophilic solvent whole quantity, 50 to 60 mass% is especially preferable.
These hydrophilic solvents may be used at normal temperature or may be used after heating. Specifically, when water is used as the hydrophilic solvent, it may be water at room temperature or hot water of 50 to 90 ° C.
The amount of the hydrophilic solvent used is not particularly limited as long as the amount can sufficiently contact the solid component, but 1 to 20 parts by mass of the hydrophilic solvent is used with respect to 1 part by mass of the solid component. Is preferable, and 1 to 5 parts by mass is more preferable.

The method for separating the solid component after contact with the hydrophilic solvent and the aqueous layer is not particularly limited. The aqueous layer is usually composed of a hydrophilic solvent and a water-soluble component derived from the solid component, and the water-soluble component is removed from the solid component by separating the aqueous layer from the solid component. That is, by passing through a process (1-3), the solid component is wash | cleaned, As a result, the flavor oil by which the color transfer to an aqueous system was reduced can be manufactured.
The method for separating the solid component and the aqueous layer is not particularly limited, and can be performed by a conventional method such as filtration or centrifugation. If centrifugation is used, the solid component and the aqueous layer can be separated by performing centrifugation at 500 to 10,000 rpm for 1 to 120 seconds using a known centrifuge.

  In this method, the washing of the solid component in the step (1-3) may be performed a plurality of times, for example, 1 to 5 times. That is, if cleaning is performed twice, after performing step (1-3), the washed solid component obtained in step (1-3) is further contacted with a hydrophilic solvent, and then contacted. You may isolate | separate the solid component after making it make and an aqueous layer. By washing the solid component a plurality of times, the water-soluble component derived from the solid content can be more reliably removed, and the color transfer to the aqueous system can be further reduced.

  When performing a process (1-3) in multiple times, the kind of hydrophilic solvent used by this multiple times of process (1-3) may be the same, and may differ. In addition, as the hydrophilic solvent used in the second and subsequent steps (1-3), unused water, ethanol, a mixed solution of water and ethanol, or the like may be used, and the previous step (1-3) ( For example, a separated aqueous layer used for washing in the first step (1-3)) may be used. By repeatedly using the hydrophilic solvent, the amount of the hydrophilic solvent used and the cost of the process can be reduced.

[Step (1-4)]
Finally, the color transfer is reduced by mixing the oil component separated in step (1-2) and the washed solid component separated by performing step (1-3) once or multiple times. Flavored oil can be produced.

(Second method)
The second method of the production method of the present invention is:
(2-1) A step of heating the edible oil and fat and one or more selected from vegetables and spices to obtain a flavor oil;
(2-2) mixing the flavor oil with a hydrophilic solvent;
(2-3) separating the flavor oil after mixing into an oil, a solid component, and an aqueous layer;
(2-4) mixing the oil and the solid component;
Have

[Step (2-1)]
The step (2-1) in this method is the same as the step (1-1).

[Step (2-2)]
In this method, the flavor oil obtained in the step (2-1) is mixed with a hydrophilic solvent. By mixing with a hydrophilic solvent and stirring or standing as necessary, water-soluble components present in the flavor oil (particularly, attached to the solid component or present in the solid component) Move into a hydrophilic solvent.
The hydrophilic solvent in the step (2-1) is the same as that described above in the description of the step (1-3).
Although the usage-amount of a hydrophilic solvent will not be specifically limited if it is the quantity which can be fully mixed with flavor oil, 0.5-10 mass parts hydrophilic solvent is added with respect to 1 mass part of flavor oil. It is preferable to use 1 to 3 parts by mass. Moreover, it is preferable to use 1-20 mass parts hydrophilic solvent with respect to 1 mass part of solid components in flavor oil, and, as for the usage-amount of a hydrophilic solvent, 1-5 mass parts is more preferable.

[Step (2-3)]
Next, the flavor oil mixed with the hydrophilic solvent in the step (2-2), that is, the liquid having the hydrophilic solvent and the flavor oil is separated into an oil component, a solid component, and an aqueous layer. By removing the water-soluble component in the flavor oil from the oil and solid components, a flavor oil with reduced color transfer to the aqueous system can be produced.
The method for separating the oil, the solid component and the aqueous layer is not particularly limited. For example, the oil component and the aqueous layer may be separated by separating the solid component and the liquid component composed of the oil component and the aqueous layer by a conventional method such as filtration and centrifugation, and further performing centrifugation or the like. An oil, a solid component, and an aqueous layer may be separated in one step by using centrifugal separation or the like to make the conditions appropriate. In the former method, the solid component and the liquid component can be separated in the same manner as in the above-described step (1-2), and the oil component and the aqueous layer can be separated by using a known centrifuge. It can be performed by centrifuging at 10000 rpm for 1 to 120 seconds.

[Step (2-4)]
Finally, by mixing the oil component separated in the step (2-3) and the solid component, a flavor oil with reduced color transfer can be produced.

(Third method)
The third method of the production method of the present invention is:
(3-1) A step of heating a cooking oil and fat and one or more selected from vegetables and spices to obtain a flavor oil;
(3-2) mixing the flavor oil with a hydrophilic solvent;
(3-3) separating the flavor oil after mixing into an oil, a solid component, and an aqueous layer;
(3-4) washing the solid component with a hydrophilic solvent;
(3-5) a step of mixing the oil obtained in the step (3-3) and the solid component after washing obtained in the step (3-4);
Have

[Steps (3-1) to (3-3)]
Steps (3-1) to (3-3) in this method are the same as steps (2-1) to (2-3) in the second method.

[Step (3-4)]
In step (3-4), the solid component obtained in step (3-3) is washed with a hydrophilic solvent. The water-soluble component remaining after the step (3-3) can be further transferred into the hydrophilic solvent by bringing it into contact with the hydrophilic solvent and stirring or standing as necessary.
The washing method and the hydrophilic solvent in the step (3-4) are the same as those in the step (1-3).
The hydrophilic solvent used in the step (3-4) and the hydrophilic solvent used in the step (3-2) may be the same or different. In step (3-4), the aqueous layer separated in step (3-3) may be used as a hydrophilic solvent. By repeatedly using the hydrophilic solvent, the amount of the hydrophilic solvent used and the cost of the process can be reduced.
Since the solid component is washed again by this step, a flavor oil with further reduced color transfer to the aqueous system can be produced.
In this method, similarly to the first method, washing of the solid component in the step (3-4) may be performed a plurality of times, for example, 1 to 5 times.

[Step (3-5)]
Finally, the color transfer is reduced by mixing the oil separated in the step (3-3) and the washed solid component obtained by performing the step (3-4) once or plural times. Flavor oil can be produced.

(Fourth method)
The fourth method of the production method of the present invention is:
(4-1) A step of heating the edible oil and fat and at least one selected from vegetables and spices to obtain a flavor oil;
(4-2) separating the flavor oil into an oil and a solid component;
(4-3) mixing the oil with a hydrophilic solvent;
(4-4) a step of separating the oil in the mixed liquid obtained in the step (4-3) and the aqueous layer;
(4-5) washing the solid component with a hydrophilic solvent;
(4-6) a step of mixing the oil obtained in the step (4-4) with the washed solid component obtained in the step (4-5);
Have

[Steps (4-1) to (4-2)]
Steps (4-1) to (4-2) in this method are the same as steps (1-1) to (1-2) in the first method.

[Step (4-3)]
In this method, the oil obtained in step (4-2) is mixed with a hydrophilic solvent. The water-soluble component dispersed in the oil can be transferred into the hydrophilic solvent by mixing with a hydrophilic solvent and stirring or standing as necessary.
The method of mixing in step (4-3) and the hydrophilic solvent are the same as in step (2-2).

[Step (4-4)]
In the step (4-4), the oil component in the mixed solution obtained in the step (4-3) and the aqueous layer are separated. By passing through a process (4-3) and a process (4-4), an oil component is wash | cleaned and the flavor oil by which the color transfer to an aqueous system was reduced can be manufactured.
In this method, the washing of the oil in the steps (4-3) and (4-4) may be performed a plurality of times, for example, 1 to 5 times. The multiple cleaning is the same as the first method except that the object to be cleaned is oil.

[Step (4-5)]
Step (4-5) is the same as step (1-3) of the first method. By passing through a process (4-5), a solid component is wash | cleaned and the flavor oil by which the color transfer to an aqueous system was reduced can be manufactured.
As the hydrophilic solvent in the step (4-5), the same solvent as in the first method can be used. The hydrophilic solvent used in the step (4-5) and the hydrophilic solvent used in the step (4-3) may be the same or different. In step (4-5), the water layer separated from the oil component in step (4-4) may be used as the hydrophilic solvent. By repeatedly using the hydrophilic solvent, the amount of the hydrophilic solvent used and the cost of the process can be reduced.
In this method, similarly to the first method, washing of the solid component in the step (4-5) may be performed a plurality of times, for example, 1 to 5 times.

[Step (4-6)]
Finally, mixing the oil obtained by performing step (4-4) once or a plurality of times and the solid component after washing obtained by performing step (4-5) once or a plurality of times. Thus, a flavor oil with reduced color transfer can be produced.

The flavor oil obtained by the 1st-4th method may be used for food as it is, and may be used after passing through other processes. Specifically, the process of adding an additive, the process of filtering, the process of heat-sterilizing, etc. are mentioned.
Examples of additives include emulsifiers, antioxidants, quality improvers, preservatives, colorants, and fragrances. In particular, it is preferable to add an emulsifier because when the flavor oil is added to the aqueous system, the oil droplets of the flavor oil become small and a large amount of flavor oil can be prevented from adhering to the inner wall of the container in which the aqueous system is stored.
Filtration can be performed by a conventional method using a filter or a sieve.
The heat sterilization can be performed by heating at 80 to 150 ° C. for 0.5 to 60 minutes using a known apparatus.

  The flavor oil obtained by the production method of the present invention has a reduced color transfer to the aqueous system, and therefore can be suitably used in foods where the color transfer to the aqueous liquid part is avoided. Specifically, the flavor oil produced by the production method of the present invention has an absorbance at OD 420 nm of 0.4 or less, preferably 0 when added to hot water of 90 ° C. or higher so that the content is 5% by mass. .35 or less, more preferably 0.3 or less, and still more preferably 0.25 or less. Absorbance can be measured by conventional methods.

  EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example. In Tables 1 to 3, “EtOH” means ethanol.

[Comparative Production Example 1]
132 g of salad oil, 132 g of sesame oil, and 30 g of chopped garlic, 5 g of ginger, and 2 g of leeks were heated at the temperatures shown in Table 1 for the time shown in Table 1 and then cooled to produce flavor oil.
The obtained flavor oil was added to hot water of 90 ° C. so that the content was 5% by mass, and the absorbance at OD 420 nm was measured to evaluate the color transfer. The results are shown in Table 1.

[Production Examples 1 to 5; First method]
Except having set it as the heating conditions shown in Table 1, after manufacturing flavor oil like the said comparative manufacture example 1, the flavor oil after the obtained heating was solid-liquid-separated into the oil component and the solid component.
Next, the recovered solid component was brought into contact with the solvent shown in Table 1, and then separated into a contacted solid component and an aqueous layer, and the solid component was washed. In Production Examples 2 and 4, the solid component was washed twice.
Then, the oil component isolate | separated after a heating and the solid component after washing | cleaning were mixed, and flavor oil was manufactured. Table 1 shows the results of measuring the absorbance of each of the obtained flavor oils in the same manner as in Comparative Production Example 1 and the difference from the absorbance in Comparative Production Example 1.

[Production Examples 6 to 8; Second method]
Except having set it as the heating conditions shown in Table 2, after manufacturing flavor oil like the said comparative manufacture example 1, this flavor oil is mixed with the solvent shown in Table 2, and an oil component, a solid component, and an aqueous layer after that The whole flavor oil was washed.
Thereafter, the separated oil and the solid component were mixed to produce a flavor oil. Table 2 shows the results of measuring the absorbance of each of the obtained flavor oils in the same manner as in Comparative Production Example 1 and the difference from the absorbance in Comparative Production Example 1.

[Production Examples 9 to 13; Third Method]
Except having set it as the heating conditions shown in Table 2, after manufacturing a flavor oil like the said comparative manufacture example 1, this flavor oil is mixed with the solvent of (1) shown in Table 2, and an oil component and a solid component after that And the water layer were separated, and the entire flavor oil was washed.
Next, the recovered solid component was brought into contact with the solvent (2) shown in Table 2, and then separated into a contacted solid component and an aqueous layer, and the solid component was washed.
Thereafter, the separated oil and the solid component were mixed to produce a flavor oil. Table 2 shows the results of measuring the absorbance of each of the obtained flavor oils in the same manner as in Comparative Production Example 1 and the difference from the absorbance in Comparative Production Example 1.

[Production Examples 14 to 17; Fourth Method]
Except having set it as the heating conditions shown in Table 3, after manufacturing flavor oil like the said comparative manufacture example 1, the obtained flavor oil after the heating was solid-liquid-separated into the oil component and the solid component.
Next, the recovered oil was mixed with the solvent (1) shown in Table 3, and then separated into an oil and an aqueous layer, and the oil was washed.
Then, after making the collect | recovered solid component contact the solvent of (2) shown in Table 3, it isolate | separated into the contacted solid component and water layer, and wash | cleaned the solid component. In Production Example 17, the aqueous layer liquid after oil cleaning was used as a solid component cleaning liquid.
Finally, the washed oil and solid components were mixed to produce a flavor oil. About the obtained flavor oil of each case, the result of having measured the light absorbency similarly to the comparative manufacture example 1 and the difference with the light absorbency of the comparative manufacture example 1 are shown in Table 3.

  From the above results, it can be confirmed that the flavor oils of Production Examples 1 to 17 produced by the production method of the present invention have reduced color transfer to the aqueous system as compared with the flavor oil of Comparative Production Example 1. It was.

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

Claims (9)

An oil obtained after heating an edible oil and fat and one or more selected from vegetables and spices;
A solid component obtained after washing the edible oil and fat and one or more selected from vegetables and spices with a hydrophilic solvent;
A method for producing a flavor oil, comprising mixing (1-1) A step of heating a cooking oil and fat and one or more selected from vegetables and spices to obtain a flavor oil;
(1-2) separating the flavor oil into an oil and a solid component;
(1-3) washing the solid component with a hydrophilic solvent;
(1-4) A step of mixing the oil obtained in the step (1-2) with the washed solid component obtained in the step (1-3);
The manufacturing method of the flavor oil of Claim 1 which has this. (2-1) A step of heating the edible oil and fat and one or more selected from vegetables and spices to obtain a flavor oil;
(2-2) mixing the flavor oil with a hydrophilic solvent;
(2-3) separating the flavor oil after mixing into an oil, a solid component, and an aqueous layer;
(2-4) mixing the oil and the solid component;
The manufacturing method of the flavor oil of Claim 1 which has this. (3-1) A step of heating a cooking oil and fat and one or more selected from vegetables and spices to obtain a flavor oil;
(3-2) mixing the flavor oil with a hydrophilic solvent;
(3-3) separating the flavor oil after mixing into an oil, a solid component, and an aqueous layer;
(3-4) washing the solid component with a hydrophilic solvent;
(3-5) a step of mixing the oil obtained in the step (3-3) and the solid component after washing obtained in the step (3-4);
The manufacturing method of the flavor oil of Claim 1 which has this. (4-1) A step of heating the edible oil and fat and at least one selected from vegetables and spices to obtain a flavor oil;
(4-2) separating the flavor oil into an oil and a solid component;
(4-3) mixing the oil with a hydrophilic solvent;
(4-4) a step of separating the oil in the mixed liquid obtained in the step (4-3) and the aqueous layer;
(4-5) washing the solid component with a hydrophilic solvent;
(4-6) a step of mixing the oil obtained in the step (4-4) with the washed solid component obtained in the step (4-5);
The manufacturing method of the flavor oil of Claim 1 which has this.   Furthermore, the manufacturing method of the flavor oil as described in any one of Claims 1-5 which has the process of adding an emulsifier.   The flavor oil obtained using the manufacturing method of the flavor oil as described in any one of Claims 1-6.   The flavor oil according to claim 7, wherein the absorbance at OD 420 nm when added to hot water of 90 ° C or higher so that the content is 5% by mass is 0.4 or lower. An oil obtained after heating an edible oil and fat and one or more selected from vegetables and spices;
A flavor oil obtained by mixing a solid component obtained after heating an edible fat and oil and one or more selected from vegetables and spices with a hydrophilic solvent.