JP2014080528A - Production method of roasted oil, fat composition, and food product - Google Patents
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 42
- 239000000203 mixture Substances 0.000 title claims description 25
- 235000013305 food Nutrition 0.000 title description 9
- 239000002994 raw material Substances 0.000 claims abstract description 91
- 238000000034 method Methods 0.000 claims abstract description 47
- 235000004977 Brassica sinapistrum Nutrition 0.000 claims abstract description 34
- 238000010298 pulverizing process Methods 0.000 claims abstract description 33
- 240000002791 Brassica napus Species 0.000 claims description 33
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 23
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 23
- 235000005822 corn Nutrition 0.000 claims description 23
- 238000003825 pressing Methods 0.000 claims description 21
- 239000002245 particle Substances 0.000 claims description 19
- 241000209149 Zea Species 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 25
- 235000019634 flavors Nutrition 0.000 abstract description 25
- 238000007906 compression Methods 0.000 abstract description 4
- 230000006835 compression Effects 0.000 abstract description 3
- 244000188595 Brassica sinapistrum Species 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 175
- 235000019198 oils Nutrition 0.000 description 170
- 235000019645 odor Nutrition 0.000 description 44
- 238000011156 evaluation Methods 0.000 description 26
- 240000008042 Zea mays Species 0.000 description 21
- 239000003925 fat Substances 0.000 description 20
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- 230000001953 sensory effect Effects 0.000 description 11
- 238000002156 mixing Methods 0.000 description 8
- 235000009508 confectionery Nutrition 0.000 description 7
- 239000012467 final product Substances 0.000 description 7
- 235000005687 corn oil Nutrition 0.000 description 6
- 239000002285 corn oil Substances 0.000 description 6
- 235000019484 Rapeseed oil Nutrition 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
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- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 239000000828 canola oil Substances 0.000 description 3
- 235000019519 canola oil Nutrition 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 239000008157 edible vegetable oil Substances 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 235000010746 mayonnaise Nutrition 0.000 description 3
- 239000008268 mayonnaise Substances 0.000 description 3
- 239000010461 other edible oil Substances 0.000 description 3
- 235000019482 Palm oil Nutrition 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- 239000010779 crude oil Substances 0.000 description 2
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- 150000003839 salts Chemical class 0.000 description 2
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- 235000012424 soybean oil Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 244000020518 Carthamus tinctorius Species 0.000 description 1
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 208000034693 Laceration Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000293001 Oxytropis besseyi Species 0.000 description 1
- 241000745768 Pluchea carolinensis Species 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
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- 238000007664 blowing Methods 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
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- 238000005336 cracking Methods 0.000 description 1
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- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000012020 french fries Nutrition 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
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- 238000003672 processing method Methods 0.000 description 1
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- 235000005713 safflower oil Nutrition 0.000 description 1
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- 239000000052 vinegar Substances 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- General Preparation And Processing Of Foods (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
本発明は、風味の改善された焙煎油の製造方法、該方法によって得られた焙煎油を含有する油脂組成物、該方法によって得られた焙煎油を利用した食品に関する。 The present invention relates to a method for producing a roasted oil with improved flavor, an oil and fat composition containing the roasted oil obtained by the method, and a food using the roasted oil obtained by the method.
焙煎油は、例えば、特許文献1に記載されるように、油糧原料を焙煎処理した後、採油して製造される。 For example, as described in Patent Document 1, roasting oil is manufactured by roasting an oil raw material and then collecting oil.
焙煎油は、油糧原料を焙煎処理することによって、香ばしい風味が付与されており、大豆油、菜種油、コーン油、紅花油、ひまわり油、パーム油等の食用油と混合して、これらの食用油の風味を高めたり、各種食品の風味付け等に利用されている。 The roasted oil is given a fragrant flavor by roasting the oil raw material, mixed with edible oils such as soybean oil, rapeseed oil, corn oil, safflower oil, sunflower oil, palm oil, etc. It is used to enhance the flavor of edible oil and to flavor various foods.
特許文献2には、なたね種子を115〜125℃で焙煎したのち圧搾して得られる粗油を、温水乃至熱水と接触させて粗油中に溶解している不純物を水和凝集させて除去する工程と、得られた半精製油に120〜140℃で焙煎処理したなたね圧搾粕を1〜10重量%添加してろ過する工程とを含む香味油の製造法が開示されている。そして、特許文献2によれば、なたね種子を粗砕後に空気に曝しながら熱処理すると、劣化物が生成したり、基質の油脂の酸化劣化が促進され易くなるので、油糧原料としてのなたね種子に対し、粗砕などの種子に裂傷を与えるような操作は避ける必要があると記載されている。 In Patent Document 2, a crude oil obtained by roasting rapeseed seeds at 115 to 125 ° C. and then pressing the rapeseed seed is brought into contact with warm or hot water to hydrate and aggregate impurities dissolved in the crude oil. And a step of adding 1 to 10% by weight of rape pressed rice cake roasted at 120 to 140 ° C. and filtering the resulting semi-refined oil, and a method for producing a flavor oil is disclosed. Yes. According to Patent Document 2, when rapeseed seeds are heat-treated after being crushed and exposed to air, deterioration products are easily generated and oxidation degradation of fats and oils of the substrate is easily promoted. It is described that it is necessary to avoid operations such as coarse crushing that cause laceration on seeds.
しかしながら、一部の油糧原料を焙煎処理すると、油糧原料に由来する穀物臭や青臭さといった不快臭が生じ、これらの不快臭が焙煎油に付与されて、焙煎油の風味が損なわれ易かった。特に、コーンジャムや菜種などを焙煎すると、強い不快臭が生じる傾向にあった。 However, when some oil raw materials are roasted, unpleasant odors such as grain odor and blue odor derived from the oil raw materials are produced, and these unpleasant odors are imparted to the roasted oil, and the flavor of the roasted oil is increased. It was easy to be damaged. In particular, roasting corn jam and rapeseed tended to produce a strong unpleasant odor.
よって、本発明の目的は、不快臭を低減して風味の改善された焙煎油の製造方法、該方法によって得られた焙煎油を含有する油脂組成物、及び該方法によって得られた焙煎油を利用した食品を提供することにある。 Accordingly, an object of the present invention is to provide a method for producing a roasted oil having an improved flavor by reducing unpleasant odor, an oil / fat composition containing the roasted oil obtained by the method, and a roast obtained by the method. It is to provide food using decoction.
本発明者らは、上記目的を達成するために鋭意研究を重ねた結果、油糧原料を所定の粒径以下になるように粉砕処理した後、焙煎処理することで、不快臭を生じさせることなく油糧原料を焙煎処理でき、不快臭の低減された焙煎油が得られることを見出し、本発明を完成するに至った。 As a result of intensive studies to achieve the above object, the inventors of the present invention produce an unpleasant odor by performing a roasting process after pulverizing an oil raw material to a predetermined particle size or less. The present inventors have found that roasting oil can be roasted without any problem and roasted oil with reduced unpleasant odor is obtained, and the present invention has been completed.
即ち、本発明の焙煎油の製造方法の第1は、油糧原料を焙煎処理する焙煎工程と、焙煎処理した油糧原料を圧搾処理して油分を得る圧搾工程とを含む焙煎油の製造方法であって、前記焙煎工程において、前記油糧原料の通過質量百分率50%のときの粒径(以下、「D50」と略す場合がある)が、粉砕処理前の10%以上82%以下となるように粉砕処理したのち、前記焙煎処理を行うことを特徴とする。この態様において、前記油糧原料は、コーンジャム及び菜種から選ばれた1種であることが好ましい。 That is, the first method for producing roasted oil according to the present invention includes a roasting process for roasting an oil raw material and a pressing process for compressing the roasted oil raw material to obtain an oil component. A method for producing decoction, wherein in the roasting step, a particle size (hereinafter, may be abbreviated as “D50” in some cases) when the mass percentage passing through the oil raw material is 50% is 10% before pulverization treatment. The roasting treatment is performed after the pulverization treatment so as to be 82% or less. In this aspect, it is preferable that the oil raw material is one selected from corn jam and rapeseed.
本発明の焙煎油の製造方法の第2は、油糧原料を焙煎処理する焙煎工程と、焙煎処理した油糧原料を圧搾処理して油分を得る圧搾工程とを含む焙煎油の製造方法であって、前記油糧原料がコーンジャムであり、前記焙煎工程において、JIS標準ふるいの目開き2800μmパスが15%以上となるように前記油糧原料を粉砕処理したのち、前記焙煎処理を行うことを特徴とする。 The second method for producing a roasted oil according to the present invention includes a roasting process for roasting an oily raw material, and a pressing process for obtaining an oil component by compressing the roasted oily raw material. The oil raw material is corn jam, and in the roasting step, after pulverizing the oil raw material so that the 2800 μm pass of the JIS standard sieve is 15% or more, It is characterized by performing a roasting process.
本発明の焙煎油の製造方法の第3は、油糧原料を焙煎処理する焙煎工程と、焙煎処理した油糧原料を圧搾処理して油分を得る圧搾工程とを含む焙煎油の製造方法であって、前記油糧原料が菜種であり、前記焙煎工程において、JIS標準ふるいの目開き1400μmパスが40%以上90%以下となるように前記油糧原料を粉砕処理したのち、前記焙煎処理を行うことを特徴とする。 3rd of the manufacturing method of the roasted oil of this invention includes the roasting process which roasts an oil raw material, and the pressing process which obtains an oil component by pressing the roasted oil raw material In the roasting process, the oil raw material is rapeseed, and the oil raw material is pulverized in the roasting process so that the 1400 μm opening of the JIS standard sieve is 40% or more and 90% or less. The roasting process is performed.
本発明の焙煎油の製造方法は、前記焙煎工程において、粉砕処理した前記油糧原料を100〜250℃の温度に達するまで前記焙煎処理を行うことが好ましい。 In the roasting oil production method of the present invention, in the roasting step, the pulverized oil raw material is preferably subjected to the roasting process until the temperature reaches 100 to 250 ° C.
本発明の油脂組成物は、上記方法で得られた焙煎油を含有することを特徴とする。 The oil and fat composition of the present invention is characterized by containing the roasted oil obtained by the above method.
本発明の食品は、上記方法で得られた焙煎油を利用することを特徴とする。 The food of the present invention is characterized by using the roasted oil obtained by the above method.
本発明の焙煎油の製造方法によれば、油糧原料を所定の粒径以下となるように粉砕処理した後、焙煎処理をするので、不快臭を生じさせることなく油糧原料を焙煎処理できる。このため、香ばしく、風味が良好で、不快臭の低減された焙煎油を製造できる。 According to the method for producing roasted oil of the present invention, the oil raw material is roasted after being pulverized so as to have a predetermined particle size or less, so that the oil raw material is roasted without causing an unpleasant odor. Can be roasted. For this reason, it is possible to produce a roasted oil that is fragrant, has a good flavor, and has a reduced unpleasant odor.
また、本発明の焙煎油の製造方法により得られる焙煎油を油脂組成物に含有させることで、油脂組成物に良好な風味を付与できる。 Moreover, favorable flavor can be provided to an oil-fat composition by making the oil-fat composition contain the roasting oil obtained by the manufacturing method of the roasting oil of this invention.
また、本発明の焙煎油の製造方法により得られる焙煎油を利用して食品を製造することで、各種食品に良好な風味を付与できる。 Moreover, favorable flavor can be provided to various foodstuffs by manufacturing a foodstuff using the roasting oil obtained by the manufacturing method of the roasting oil of this invention.
本発明の焙煎油の製造方法は、油糧原料を粉砕処理する粉砕工程と、粉砕処理した油糧原料を焙煎処理する焙煎工程と、焙煎処理した油糧原料を圧搾処理して油分を得る圧搾工程とを含む。 The method for producing roasted oil according to the present invention includes a pulverization step for pulverizing an oil raw material, a roasting step for roasting the pulverized oil raw material, and a compression treatment of the roasted oil raw material. And a pressing step for obtaining oil.
本発明の焙煎油の製造方法で用いる油糧原料としては特に限定は無く、食用油を採取しうるものを用いることができる。なかでも、本発明では、油糧原料の焙煎による不快臭の発生を抑制できるので、焙煎処理によって強い不快臭が生じる油糧原料の場合、本発明の効果が顕著に得られる。焙煎処理によって強い不快臭が生じうる油糧原料としては、コーンジャム、菜種、紅花、綿実等が挙げられる。特に本発明に適した油糧原料は、コーンジャム、菜種である。 There is no particular limitation on the oil raw material used in the method for producing roasted oil of the present invention, and one that can collect edible oil can be used. In particular, in the present invention, since the generation of unpleasant odor due to roasting of the oil raw material can be suppressed, the effect of the present invention is remarkably obtained in the case of an oil raw material that produces a strong unpleasant odor by roasting treatment. Examples of oil raw materials that can cause a strong unpleasant odor by roasting include corn jam, rapeseed, safflower, and cottonseed. Particularly suitable oil raw materials for the present invention are corn jam and rapeseed.
以下、本発明の焙煎油の製造方法の各工程について詳しく説明する。 Hereafter, each process of the manufacturing method of the roasting oil of this invention is demonstrated in detail.
粉砕工程では、油糧原料を粉砕処理する。油糧原料の粉砕処理方法には、特に制限はなく、従来公知の方法を用いて行うことができる。例えば、カッターミル、ロールミル、ハンマーミル、ボールミル、ピンミル等の粉砕装置を用いた方法が一例として挙げられる。 In the pulverization step, the oil raw material is pulverized. There is no restriction | limiting in particular in the grinding | pulverization processing method of an oil raw material, It can carry out using a conventionally well-known method. For example, a method using a pulverizer such as a cutter mill, a roll mill, a hammer mill, a ball mill, or a pin mill is an example.
本発明において、油糧原料の粉砕処理は、油糧原料のD50が、粉砕処理前の10%以上82%以下となるように行うことが好ましい。ここで、D50とは、通過質量百分率において50%となる粒径を意味し、JIS規格A01204に準じて測定することができる。例えばJIS標準ふるいを用いた乾式自動振動機(商品名「VSS−50」、筒井理化学器械株式会社製)により、試料200〜250gを10分間ふるい分けして粒度分布を求め、この粒度分布から各粒度における通過質量百分率を算出することにより、D50を求めることができる。 In the present invention, the oil raw material is preferably pulverized so that the D50 of the oil raw material is 10% to 82% before the pulverization. Here, D50 means a particle size of 50% in the passing mass percentage, and can be measured according to JIS standard A01204. For example, by using a dry automatic vibrator (trade name “VSS-50”, manufactured by Tsutsui Rika Kikai Co., Ltd.) using a JIS standard sieve, a sample 200 to 250 g is sieved for 10 minutes to obtain a particle size distribution. D50 can be obtained by calculating the passing mass percentage at.
油糧原料の粉砕処理は、油糧原料のD50が、粉砕処理前の10%以上82%以下、好ましくは、粉砕処理前の40%以上82%以下、より好ましくは粉砕処理前の50%以上82%以下となるように行う。油糧原料をこのように粉砕処理することで、焙煎時において、穀物臭等の不快臭の発生を抑制でき、焙煎油の風味を向上できる。なお、過剰に粉砕をすると圧搾処理で油分を得る際に、圧搾効率が低下する場合がある。 In the pulverization treatment of the oil raw material, the D50 of the oil raw material is 10% or more and 82% or less before the pulverization treatment, preferably 40% or more and 82% or less before the pulverization treatment, more preferably 50% or more before the pulverization treatment. It is performed so that it may be 82% or less. By crushing the oil raw material in this way, the occurrence of unpleasant odors such as grain odor can be suppressed during roasting, and the flavor of the roasted oil can be improved. In addition, when it grind | pulverizes excessively, when obtaining an oil component by a pressing process, pressing efficiency may fall.
また、油糧原料の粉砕処理は、油糧原料の種類によって粉砕の程度を調整することがより好ましい。 Further, in the pulverization treatment of the oil raw material, it is more preferable to adjust the degree of pulverization according to the type of the oil raw material.
例えば、油糧原料がコーンジャムの場合、JIS標準ふるいの目開き2800μmパスが15%以上となるように粉砕処理することが好ましく、JIS標準ふるいの目開き2800μmパスが15%以上、かつ、JIS標準ふるいの目開き3350μmパスが55%以上となるように粉砕処理することがより好ましく、JIS標準ふるいの目開き2800μmパスが15%以上、かつ、JIS標準ふるいの目開き3350μmパスが60%以上となるように粉砕処理することがさらに好ましい。この場合、JIS標準ふるいの目開き2800μmパスが15%以上であれば、D50が、粉砕処理前の10%以上82%以下となっていなくてもよい。 For example, when the oil raw material is corn jam, it is preferably pulverized so that the 2800 μm pass of the JIS standard sieve is 15% or more, and the 2800 μm pass of the JIS standard sieve is 15% or more. More preferably, the pulverization is performed so that the 3350 μm pass of the standard sieve is 55% or more, the 2800 μm pass of the JIS standard sieve is 15% or more, and the 3350 μm pass of the JIS standard sieve is 60% or more. More preferably, the pulverization is performed so that In this case, if the 2800 μm pass of the JIS standard sieve is 15% or more, D50 may not be 10% or more and 82% or less before the grinding treatment.
また、油糧原料が菜種の場合、JIS標準ふるいの目開き1400μmパスが40%以上90%以下となるように粉砕処理することが好ましく、JIS標準ふるいの目開き1400μmパスが40%以上90%以下、かつ、JIS標準ふるいの目開き1700μmパスが60%以上となるように粉砕処理することがより好ましい。この場合、JIS標準ふるいの目開き1400μmパスが40%以上90%以下であれば、D50が、粉砕処理前の10%以上82%以下となっていなくてもよい。 In addition, when the oil raw material is rapeseed, it is preferably pulverized so that the JIS standard sieve mesh opening of 1400 μm passes is 40% or more and 90% or less, and the JIS standard sieve mesh opening of 1400 μm passes is 40% or more and 90%. It is more preferable to perform pulverization treatment so that the 1700 μm pass of the JIS standard sieve is 60% or more. In this case, if the 1400 μm pass of the JIS standard sieve is 40% or more and 90% or less, D50 may not be 10% or more and 82% or less before the grinding treatment.
油糧原料を、上記のように粉砕処理することで、穀物臭等の不快臭が低減され、香ばしい風味の良好な焙煎油を製造できる。なお、後述する試験例7、8に示されるように、油糧原料に対し、粉砕処理の代わりに圧扁処理を行っても、焙煎油の不快臭は十分に低減できない。 By pulverizing the oil raw material as described above, unpleasant odors such as grain odors are reduced, and roasted oil having a good fragrant flavor can be produced. In addition, as shown in Test Examples 7 and 8 to be described later, the unpleasant odor of the roasted oil cannot be sufficiently reduced even if the oil raw material is subjected to the pressing process instead of the pulverizing process.
本発明では、油糧原料を粉砕処理後、分級してもよい。分級することで、油糧原料の粒径がそろい、油糧原料を均一に焙煎処理できる。 In the present invention, the oil raw material may be classified after pulverization. By classifying, the oil raw material has the same particle size, and the oil raw material can be uniformly roasted.
次に、焙煎工程では、粉砕処理した油糧原料を焙煎処理する。 Next, in the roasting step, the pulverized oil raw material is roasted.
油糧原料の焙煎処理方法は特に制限はなく、外部より電熱、熱風、バーナー、マイクロ波などを介して油糧原料を加熱することにより行うことができる。 The method for roasting the oil raw material is not particularly limited, and can be performed by heating the oil raw material from the outside via electric heat, hot air, a burner, microwave, or the like.
焙煎条件は、油糧原料の種類により異なるが、最終品温100〜250℃に5〜40分で到達するように行うことが好ましい。具体的には、油糧原料がコーンジャムの場合、最終品温110〜170℃に5〜30分で到達するように行うことが好ましい。また、油糧原料が菜種の場合、最終品温110〜160℃に5〜30分で到達するように行うことが好ましい。焙煎温度が低すぎると、香ばしい風味が得られ難く、更には、不快臭が強くなる傾向にある。また、焙煎温度が高すぎると、焦げ臭が強くなる傾向にある。上記焙煎条件で油糧原料を焙煎処理することで、不快臭を低減しつつ、香ばしく、甘い香りを有する風味の良い焙煎油を製造できる。 The roasting conditions vary depending on the type of oil raw material, but it is preferable to carry out the final product temperature of 100 to 250 ° C. in 5 to 40 minutes. Specifically, when the oil material is corn jam, it is preferable to reach the final product temperature of 110 to 170 ° C. in 5 to 30 minutes. Moreover, when an oil raw material is rapeseed, it is preferable to carry out so that the final product temperature may reach 110-160 degreeC in 5 to 30 minutes. If the roasting temperature is too low, it is difficult to obtain a fragrant flavor, and furthermore, the unpleasant odor tends to be strong. Moreover, when the roasting temperature is too high, the burning odor tends to be strong. By roasting the oil raw material under the roasting conditions, it is possible to produce a roasted oil having a fragrant and sweet scent while reducing unpleasant odor.
次に、圧搾工程では、焙煎処理した油糧原料(以下、「焙煎油糧原料」という)を圧搾処理して油分を得る。 Next, in the pressing step, an oil component is obtained by compressing the roasted oil raw material (hereinafter referred to as “roasted oil raw material”).
本発明では、圧搾処理を行う前に、水分調整を行って焙煎油糧原料の水分含量を高めてもよい。焙煎油糧原料の水分調整は、水分含量が1〜20質量%となるように行うことが好ましく、2〜10質量%がより好ましく、2〜6質量%がさらに好ましい。焙煎油糧原料の水分調整を行うことで、焙煎油糧原料の圧搾率が向上し、焙煎油を収率よく回収できる。 In the present invention, the moisture content of the roasted oil raw material may be increased by adjusting the moisture before performing the pressing treatment. The moisture adjustment of the roasted oil raw material is preferably performed so that the moisture content is 1 to 20% by mass, more preferably 2 to 10% by mass, and further preferably 2 to 6% by mass. By adjusting the water content of the roasted oil raw material, the compression ratio of the roasted oil raw material is improved, and the roasted oil can be recovered with a high yield.
焙煎油糧原料の水分調整方法は、特に限定は無く、従来公知の方法で行うことができる。例えば、焙煎油糧原料に対し、水をスプレー状に添加したり、水蒸気を吹き込んで水分調整を行う方法等が挙げられる。 The method for adjusting the moisture content of the roasted oil raw material is not particularly limited, and can be performed by a conventionally known method. For example, a method of adding water to the roasted oil raw material in a spray form or adjusting the water content by blowing water vapor may be used.
焙煎油糧原料の圧搾処理方法は、特に限定は無く、円筒状に形成されたケーシングとその内部に回転自在に設けられたスクリューよりなるエキスペラー式圧搾機等を用いて行うことができる。 The method for compressing the roasted oil raw material is not particularly limited, and can be performed using an expeller-type pressing machine composed of a cylindrical casing and a screw rotatably provided therein.
圧搾工程を経て得られた油を、必要に応じて脱ガム処理し、ろ過処理して不純物を除去することにより焙煎油が得られる。 A roasting oil is obtained by degumming the oil obtained through the pressing step as necessary and filtering to remove impurities.
本発明により得られる焙煎油は、香ばしく、風味が良好で、更には、穀物臭等の不快臭が殆どない。このため、この焙煎油を、コーン油、菜種油、大豆油、ごま油、パーム油等の他の食用油と混合することで、風味の良い油脂組成物が得られる。 The roasted oil obtained by the present invention is fragrant, has a good flavor, and has almost no unpleasant odor such as grain odor. For this reason, an oily composition with good flavor can be obtained by mixing this roasted oil with other edible oils such as corn oil, rapeseed oil, soybean oil, sesame oil, and palm oil.
他の食用油との配合比は、特に限定は無いが、質量比で、焙煎油:他の食用油の値が3:97〜97:3であることが好ましく、3:97〜70:30であることがより好ましい。本発明の製造方法によって得られた焙煎油や、該方法で得られた焙煎油を含む油脂組成物は、マーガリン、ファットスプレッド、ドレッシング、マヨネーズ、フライ食品、炒め物、菓子等の各種食品に使用でき、各種食品に良好な風味を付与できる。 The blending ratio with other edible oils is not particularly limited, but the mass ratio is preferably a ratio of roasting oil: other edible oils of 3:97 to 97: 3, 3:97 to 70: 30 is more preferable. The roasted oil obtained by the production method of the present invention and the oil and fat composition containing the roasted oil obtained by the method are various foods such as margarine, fat spread, dressing, mayonnaise, fried food, fried food, and confectionery. It can be used for a variety of foods and imparts a good flavor.
[焙煎油の製造]
(製造例1)(コーンジャム焙煎油の製造)
D50が3832μmのコーンジャム(油糧原料1−1)をカッターミルで粉砕処理し、D50が3029μm(粉砕処理前のD50の79%、2800μmパス 34%)のコーンジャム粉砕物を得た(油糧原料1−2)。さらに、得られたコーンジャム粉砕物のJIS標準ふるいの目開き1mmの篩上を分級回収し、D50が3086μm(粉砕処理前のD50の80.5%、2800μmパス 25%)のコーンジャム粉砕物を得た(油糧原料1−3)。また、更に細かく粉砕処理したコーンジャム粉砕物を、JIS標準ふるいの目開き1689μmと1180μmの篩で分級し、コーンジャム粉砕物を得た(油糧原料1−4、5)。コーンジャム(油糧原料1−1)及びコーンジャム粉砕物(油糧原料1−2〜1−5)の粒度に応じた通過質量百分率を表1、図1に示す。
[Manufacture of roasting oil]
(Production Example 1) (Production of roasted corn jam oil)
Corn jam (oil raw material 1-1) having a D50 of 3832 μm was pulverized by a cutter mill to obtain a corn jam pulverized product having a D50 of 3029 μm (79% of D50 before pulverization, 2800 μm pass 34%). Foodstuff 1-2). Further, the obtained corn jam pulverized product is classified and collected on a 1 mm sieve sieve of a JIS standard sieve, and the corn jam pulverized product having a D50 of 3086 μm (80.5% of D50 before pulverization, 2800 μm pass 25%). (Oil feedstock 1-3). Further, the pulverized corn jam was further finely classified using a JIS standard sieve with openings of 1689 μm and 1180 μm to obtain a corn jam pulverized product (oil feedstock 1-4, 5). Table 1 and FIG. 1 show the passing mass percentages according to the particle sizes of corn jam (oil feedstock 1-1) and corn jam ground product (oil feedstock 1-2 to 1-5).
なお、各粉砕物の粒度に応じた通過質量百分率は、乾式自動振動機(商品名「VSS−50」、筒井理化学器械株式会社製)により各粉砕物約200gを10分間ふるい分けして粒度分布を求め、この粒度分布から各粒度における通過質量百分率を算出することにより求めた。また、D50は、通過質量百分率において50%となる粒径とした。 In addition, the passing mass percentage according to the particle size of each pulverized product was determined by sieving about 200 g of each pulverized product with a dry automatic vibrator (trade name “VSS-50”, manufactured by Tsutsui Rika Kikai Co., Ltd.) for 10 minutes. It calculated | required by calculating | requiring the passing mass percentage in each particle size from this particle size distribution. Moreover, D50 was taken as the particle size which will be 50% in a passage mass percentage.
次に、表1に示す各油糧原料を、最終品温120〜160℃に達温するまで直火で、8〜20分焙煎処理した。焙煎処理した各油糧原料の含水量を3〜5%に調整し、エキスペラー式圧搾機にて圧搾処理して油分を回収した。回収した油分を脱ガム処理し、ろ過処理して、コーンジャム焙煎油を製造した。 Next, each oil raw material shown in Table 1 was roasted for 8 to 20 minutes with direct flame until the final product temperature reached 120 to 160 ° C. The water content of each roasted oily material was adjusted to 3 to 5%, and the oil content was recovered by pressing with an expeller-type pressing machine. The recovered oil was degummed and filtered to produce roasted corn jam oil.
(製造例2)(菜種焙煎油の製造1)
D50が1737μmの菜種(油糧原料2−1)をカッターミルで粉砕処理し、D50が910μm(粉砕処理前のD50の52%、1400μmパス 65%)の菜種粉砕物(油糧原料2−2)を得た。なお、D50は、製造例1と同様にして求めた。
また、同菜種を圧扁処理して菜種圧扁処理物(油糧原料2−3)を得た。
次に、油糧原料2−1、2−2、2−3を、最終品温120℃に達温するまで直火で、6〜30分焙煎処理した。焙煎処理した各油糧原料の含水量を約3%に調整し、エキスペラーにて圧搾処理して油分を回収した。回収した油分を脱ガム処理し、ろ過処理して、菜種焙煎油を製造した。
(Production Example 2) (Manufacture of rapeseed roasting oil 1)
The rapeseed (oil feedstock 2-1) having a D50 of 1737 μm was pulverized by a cutter mill, and the rapeseed product (oil feedstock 2-2) having a D50 of 910 μm (52% of D50 before pulverization, 1400 μm pass 65%). ) D50 was determined in the same manner as in Production Example 1.
In addition, the rapeseed was pressed to obtain a rapeseed pressed product (oil raw material 2-3).
Next, the oil raw materials 2-1, 2-2, and 2-3 were roasted for 6 to 30 minutes with direct flame until the final product temperature reached 120 ° C. The oil content was recovered by adjusting the water content of each roasted oil raw material to about 3% and pressing with an expeller. The recovered oil was degummed and filtered to produce rapeseed roast oil.
(製造例3)(菜種焙煎油の製造2)
油糧原料2−1および2−2を用いて、最終品温100℃、120℃、140℃に達温するまで直火で、約5〜30分焙煎処理した。焙煎処理した各油糧原料の含水量を約3%に調整し、エキスペラーにて圧搾処理して油分を回収した。回収した油分を脱ガム処理し、ろ過処理して、菜種焙煎油を製造した。
(Production Example 3) (Manufacture of rapeseed roasting oil 2)
The oil raw materials 2-1 and 2-2 were roasted for about 5 to 30 minutes with direct flame until the final product temperature reached 100 ° C, 120 ° C, 140 ° C. The oil content was recovered by adjusting the water content of each roasted oil raw material to about 3% and pressing with an expeller. The recovered oil was degummed and filtered to produce rapeseed roast oil.
(製造例4)(菜種焙煎油の製造3)
D50が1737μmの菜種(油糧原料3−1)をクラッキングロールで粉砕処理し、D50が1375μm(粉砕処理前のD50の79%、1400μmパス 54%)の菜種粉砕物(油糧原料3−2)を得た。また、前記菜種を衝撃式粉砕機で粉砕処理し、D50が1392μm(粉砕処理前のD50の80%、1400μmパス 51%)の菜種粉砕物(油糧原料3−3)を得た。菜種(油糧原料3−1)及び菜種粉砕物(油糧原料3−2、3−3)の粒度分布を表2、図2に示す。なお、各粉砕物の粒度に応じた通過質量百分率及びD50は、製造例1と同様にして求めた。
(Production Example 4) (Manufacture of rapeseed roasting oil 3)
Rapeseed (oil raw material 3-1) having a D50 of 1737 μm was pulverized with a cracking roll, and a crushed rapeseed (oil raw material 3-2) having a D50 of 1375 μm (79% of D50 before pulverizing, 1400 μm pass 54%). ) The rapeseed was pulverized with an impact pulverizer to obtain a rapeseed pulverized product (oil raw material 3-3) having a D50 of 1392 μm (80% of D50 before pulverization, 1400 μm pass 51%). The particle size distributions of the rapeseed (oil feedstock 3-1) and the rapeseed pulverized product (oil feedstock 3-2, 3-3) are shown in Table 2 and FIG. In addition, the passage mass percentage and D50 according to the particle size of each pulverized product were obtained in the same manner as in Production Example 1.
次に、表2に示す各油糧原料を、最終品温120℃に達温するまで直火で、約8分焙煎処理した。焙煎処理した各油糧原料の含水量を約3%に調整し、エキスペラーにて圧搾処理して油分を回収した。回収した油分を脱ガム処理し、ろ過処理して、菜種焙煎油を製造した。 Next, each oil raw material shown in Table 2 was roasted for about 8 minutes by direct fire until the final product temperature reached 120 ° C. The oil content was recovered by adjusting the water content of each roasted oil raw material to about 3% and pressing with an expeller. The recovered oil was degummed and filtered to produce rapeseed roast oil.
[焙煎油の評価]
(試験例1)
製造例1で得られたコーンジャム焙煎油の2質量部と、コーン油(製品名「AJINOMOTO 胚芽の恵みコーン油」 (株)J−オイルミルズ社製)の8質量部とを混合し、油脂組成物を調製した。
各油脂組成物の100gを300ml容ビーカーに採取し、160℃達温から10分後に、加熱時の香り(穀物臭、香ばしさ)を、表3の評価基準に基づき、2名のパネラーにより官能評価を行い、平均値を算出した。また、天ぷら粉120gと水200gとを混合してバッターを調製した。バッター10gを、各油脂組成物で160℃、1分30秒フライし、揚げ玉を製造した。得られた揚げ玉の味(穀物臭、香ばしさ、甘い風味)について、表3の評価基準に基づき、2名のパネラーにより官能評価を行い、平均値を算出した。結果を表4に記す。
[Evaluation of roasting oil]
(Test Example 1)
2 parts by weight of roasted corn jam obtained in Production Example 1 and 8 parts by weight of corn oil (product name “AJINOMOTO Blessed Corn Oil” (manufactured by J-Oil Mills Co., Ltd.)) An oil and fat composition was prepared.
100 g of each oil / fat composition was collected in a 300 ml beaker, and after 10 minutes from 160 ° C., the scent (grain odor, aroma) at the time of heating was sensed by two panelists based on the evaluation criteria shown in Table 3. Evaluation was performed and an average value was calculated. A batter was prepared by mixing 120 g of tempura powder and 200 g of water. 10 g of batter was fried with each oil composition at 160 ° C. for 1 minute 30 seconds to produce fried balls. Based on the evaluation criteria of Table 3, sensory evaluation was performed on the taste of the obtained fried balls (grain odor, aroma, sweet flavor) by two panelists, and an average value was calculated. The results are shown in Table 4.
(試験例2)
製造例1で得られたコーンジャム焙煎油の2質量部と、コーン油(製品名「AJINOMOTO 胚芽の恵みコーン油」 (株)J−オイルミルズ社製)の8質量部とを混合し、油脂組成物を調製した。
調製した各油脂組成物の300gを500ml容片手鍋に採取し、160℃達温から10分後に、加熱時の香り(穀物臭、甘く香ばしい香り、焦げ臭)について、表5の評価基準に基づき、2名のパネラーにより官能評価を行い、平均値を算出した。結果を表6に記す。
(Test Example 2)
2 parts by weight of roasted corn jam obtained in Production Example 1 and 8 parts by weight of corn oil (product name “AJINOMOTO Blessed Corn Oil” (manufactured by J-Oil Mills Co., Ltd.)) An oil and fat composition was prepared.
300 g of each prepared oil and fat composition is collected in a 500-ml one-handed pan, and after 10 minutes from 160 ° C., the scent at the time of heating (grain odor, sweet and fragrant fragrance, burnt odor) is based on the evaluation criteria in Table 5. Sensory evaluation was performed by two panelists, and an average value was calculated. The results are shown in Table 6.
(試験例3)
天ぷら粉120gと水200gとを混合してバッターを調製した。バッター10gを、試験例2で調製した各油脂組成物で160℃、1分30秒フライし、揚げ玉を製造した。得られた揚げ玉の風味(穀物臭、甘み・厚み・持続性、香ばしさ)について、表7の評価基準に基づき、2名のパネラーにより官能評価を行い、平均値を算出した。結果を表8に記す。
(Test Example 3)
A batter was prepared by mixing 120 g of tempura flour and 200 g of water. 10 g of batter was fried with each oil and fat composition prepared in Test Example 2 at 160 ° C. for 1 minute 30 seconds to produce fried balls. The flavor (grain odor, sweetness / thickness / sustainability, aroma) of the resulting fried balls was subjected to sensory evaluation by two panelists based on the evaluation criteria in Table 7, and the average value was calculated. The results are shown in Table 8.
(試験例4)
試験例2で調製した各油脂組成物でポテト(製品名「シューストリングフライポテト」 味の素冷凍食品株式会社製)を160℃、2分30秒フライし、フライドポテトを製造した。得られたフライドポテトの風味(穀物臭、甘み・厚み・持続性、香ばしさ)について、表7の評価基準に基づき、2名のパネラーにより官能評価を行い、平均値を算出した。結果を表9に記す。
(Test Example 4)
Potatoes (product name “Shoestring Fry Potato” manufactured by Ajinomoto Frozen Foods Co., Ltd.) were fried at 160 ° C. for 2 minutes 30 seconds with the oil and fat compositions prepared in Test Example 2 to produce fried potatoes. The flavor (grain odor, sweetness / thickness / sustainability, aroma) of the obtained french fries was subjected to sensory evaluation by two panelists based on the evaluation criteria in Table 7, and the average value was calculated. The results are shown in Table 9.
(試験例5)
卵黄1個と、塩1gと、酢20gとを混合した後、試験例2で調製した各油脂組成物200gを攪拌しながら徐々に添加してマヨネーズを製造した。得られたマヨネーズの風味(穀物臭、甘み・厚み・持続性、香ばしさ)について、表7の評価基準に基づき、2名のパネラーにより官能評価を行い、平均値を算出した。結果を表10に記す。
(Test Example 5)
After mixing one egg yolk, 1 g of salt, and 20 g of vinegar, 200 g of each oil composition prepared in Test Example 2 was gradually added with stirring to produce mayonnaise. The obtained mayonnaise flavor (grain odor, sweetness / thickness / sustainability, aroma) was sensory-evaluated by two panelists based on the evaluation criteria shown in Table 7, and the average value was calculated. The results are shown in Table 10.
(試験例6)
コーンパフを105℃で30分予備乾燥した。予備乾燥したコーンパフ30gを攪拌しながら、50〜60℃に加温した試験例2で調製した各油脂組成物15gをスプレー噴霧した。油脂組成物の全量をスプレー噴霧した後、塩1gを加えて攪拌した。その後、常温暗所で一晩放置した後、風味(穀物臭、甘み・厚み・持続性、香ばしさ)について、表7の評価基準に基づき、2名のパネラーにより官能評価を行い、平均値を算出した。結果を表11に記す。
(Test Example 6)
Corn puffs were pre-dried at 105 ° C. for 30 minutes. While stirring 30 g of the pre-dried corn puff, 15 g of each oil and fat composition prepared in Test Example 2 heated to 50 to 60 ° C. was sprayed. After spraying the entire amount of the oil and fat composition, 1 g of salt was added and stirred. Then, after standing overnight in a dark room temperature, sensory evaluation was performed by two panelists on the flavor (grain odor, sweetness / thickness / sustainability, aroma) based on the evaluation criteria in Table 7, and the average value was calculated. Calculated. The results are shown in Table 11.
(試験例7)
製造例2で得られた菜種焙煎油の2質量部と、菜種油(製品名「AJINOMOTO さらさらキャノーラ油」 (株)J−オイルミルズ社製)の8質量部とを混合し、油脂組成物を調製した。
得られた油脂組成物の100gを300ml容ビーカーに採取し、160℃達温から10分後に、加熱臭(青臭さ、焙煎香)について、表12の評価基準に基づき、2名のパネラーにより官能評価を行い、平均値を算出した。結果を表13に記す。表13に示すように、菜種を圧扁処理した場合よりも、所定の粒径となるように粉砕処理することで、充分な焙煎香を有し、青臭さの非常にすくない焙煎油を得ることができた。
(Test Example 7)
2 parts by mass of the rapeseed roasted oil obtained in Production Example 2 and 8 parts by mass of rapeseed oil (product name “AJINOMOTO Sarasara Canola Oil” manufactured by J-Oil Mills Co., Ltd.) are mixed together, Prepared.
100 g of the obtained oil and fat composition was collected in a 300 ml beaker, and 10 minutes after reaching 160 ° C., the heated odor (blue odor, roasted incense) was evaluated by two panelists based on the evaluation criteria shown in Table 12. Sensory evaluation was performed and the average value was calculated. The results are shown in Table 13. As shown in Table 13, roasting oil having sufficient roasting incense and not very blue smell is obtained by pulverizing the rapeseed so as to have a predetermined particle size, compared to the case where the rapeseed is pressed. I was able to get it.
(試験例8)
天ぷら粉120gと水200gとを混合してバッターを調製した。バッター10gを、試験例7で調製した各油脂組成物で160℃、1分30秒フライし、揚げ玉を製造した。得られた揚げ玉の風味(青臭さ)について、表12の評価基準に基づき、2名のパネラーにより官能評価を行い、平均値を算出した。結果を表14に記す。
(Test Example 8)
A batter was prepared by mixing 120 g of tempura flour and 200 g of water. 10 g of batter was fried with each oil and fat composition prepared in Test Example 7 at 160 ° C. for 1 minute and 30 seconds to produce fried balls. About the flavor (blue odor) of the obtained fried ball, based on the evaluation criteria of Table 12, sensory evaluation was performed by two panelists, and the average value was calculated. The results are shown in Table 14.
(試験例9)
製造例3で得られた菜種焙煎油の2質量部と、菜種油(製品名「AJINOMOTO さらさらキャノーラ油」 (株)J−オイルミルズ社製)の8質量部とを混合し、油脂組成物を調製した。
得られた油脂組成物の100gを300ml容ビーカーに採取し、160℃達温から10分後に、加熱臭(穀物臭、甘く香ばしい香り、焦げ臭)について、表15の評価基準に基づき、5名のパネラーにより官能評価を行い、平均値を算出した。結果を表16に記す。
(Test Example 9)
2 parts by mass of the rapeseed roasted oil obtained in Production Example 3 and 8 parts by mass of rapeseed oil (product name “AJINOMOTO Sarasara Canola Oil”, manufactured by J-Oil Mills Co., Ltd.) are mixed, Prepared.
100 g of the resulting oil / fat composition was collected in a 300 ml beaker, and after 10 minutes from 160 ° C. temperature, about 5 people based on the evaluation criteria shown in Table 15 for the heating odor (grain odor, sweet and fragrant fragrance, burnt odor) Sensory evaluation was carried out by the panelists and average values were calculated. The results are shown in Table 16.
(試験例10)
天ぷら粉120gと水200gとを混合してバッターを調製した。バッター10gを、試験例9で調製した各油脂組成物で160℃、1分30秒フライし、揚げ玉を製造した。得られた揚げ玉の風味(穀物臭、甘く香ばしい香り、焦げ臭)について、表15の評価基準に基づき、5名のパネラーにより官能評価を行い、平均値を算出した。結果を表17に記す。
(Test Example 10)
A batter was prepared by mixing 120 g of tempura flour and 200 g of water. 10 g of batter was fried with each oil composition prepared in Test Example 9 at 160 ° C. for 1 minute 30 seconds to produce fried balls. Based on the evaluation criteria of Table 15, sensory evaluation was performed on the flavors of the obtained fried balls (grain odor, sweet and fragrant fragrance, burnt odor), and an average value was calculated. The results are shown in Table 17.
(試験例11)
製造例4で得られた菜種焙煎油の2質量部と、菜種油(製品名「AJINOMOTO さらさらキャノーラ油」 (株)J−オイルミルズ社製)の8質量部とを混合し、油脂組成物を調製した。
得られた油脂組成物の100gを300ml容ビーカーに採取し、160℃達温から10分後に、加熱臭(穀物臭、甘く香ばしい香り、焦げ臭)について、表15の評価基準に基づき、5名のパネラーにより官能評価を行い、平均値を算出した。結果を表18に記す。
(Test Example 11)
2 parts by mass of the rapeseed roasted oil obtained in Production Example 4 and 8 parts by mass of rapeseed oil (product name “AJINOMOTO Sarasara Canola Oil” manufactured by J-Oil Mills) are mixed together, Prepared.
100 g of the resulting oil / fat composition was collected in a 300 ml beaker, and after 10 minutes from 160 ° C. temperature, about 5 people based on the evaluation criteria shown in Table 15 for the heating odor (grain odor, sweet and fragrant fragrance, burnt odor) Sensory evaluation was carried out by the panelists and average values were calculated. The results are shown in Table 18.
(試験例12)
天ぷら粉120gと水200gとを混合してバッターを調製した。バッター10gを、試験例9で調製した各油脂組成物で160℃、1分30秒フライし、揚げ玉を製造した。得られた揚げ玉の風味(穀物臭、甘く香ばしい香り、焦げ臭)について、表15の評価基準に基づき、5名のパネラーにより官能評価を行い、平均値を算出した。結果を表19に記す。
(Test Example 12)
A batter was prepared by mixing 120 g of tempura flour and 200 g of water. 10 g of batter was fried with each oil composition prepared in Test Example 9 at 160 ° C. for 1 minute 30 seconds to produce fried balls. Based on the evaluation criteria of Table 15, sensory evaluation was performed on the flavors of the obtained fried balls (grain odor, sweet and fragrant fragrance, burnt odor), and an average value was calculated. The results are shown in Table 19.
Claims (7)
前記焙煎工程において、前記油糧原料の通過質量百分率50%のときの粒径が、粉砕処理前の10%以上82%以下となるように粉砕処理したのち、前記焙煎処理を行うことを特徴とする焙煎油の製造方法。 A roasting oil manufacturing method comprising a roasting process for roasting an oil raw material and a pressing process for compressing the roasted oil raw material to obtain an oil component,
In the roasting step, the roasting process is performed after the pulverization process so that the particle size when the mass percentage passing through the oily raw material is 50% is 10% or more and 82% or less before the pulverization process. A method for producing a roasting oil characterized.
前記油糧原料がコーンジャムであり、
前記焙煎工程において、JIS標準ふるいの目開き2800μmパスが15%以上となるように前記油糧原料を粉砕処理したのち、前記焙煎処理を行うことを特徴とする焙煎油の製造方法。 A roasting oil manufacturing method comprising a roasting process for roasting an oil raw material and a pressing process for compressing the roasted oil raw material to obtain an oil component,
The oil source is corn jam;
In the roasting step, the oil raw material is pulverized so that a 2800 μm pass of a JIS standard sieve is 15% or more, and then the roasting is performed.
前記油糧原料が菜種であり、
前記焙煎工程において、JIS標準ふるいの目開き1400μmパスが40%以上90%以下となるように前記油糧原料を粉砕処理したのち、前記焙煎処理を行うことを特徴とする焙煎油の製造方法。 A roasting oil manufacturing method comprising a roasting process for roasting an oil raw material and a pressing process for compressing the roasted oil raw material to obtain an oil component,
The oil source is rapeseed,
In the roasting step, the oil raw material is pulverized so that a 1400 μm pass of a JIS standard sieve is 40% or more and 90% or less, and then the roasting process is performed. Production method.
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