JP2017029096A - Singe flavor oil/fat and production method therefor as well as processed food product containing singe flavor oil/fat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a singe flavor oil/fat and production method therefor as well as processed food product containing singe flavor oil/fat that can easily impart a savory and tasty singe flavor to various food products.SOLUTION: Provided is a singe flavor oil/fat derived from animal oil/fat, and in which, as a flavoring component, Pyrazine or 2-Methyl Pyrazine is contained. Also provided is a production method for a singe flavor oil/fat derived from animal oil/fat, and in which a flavor-generating heating step for heating up to a heating temperature at which Pyrazine or 2-Methyl Pyrazine is generated as a flavoring component is included.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a burnt flavor oil and fat derived from animal fats such as beef tallow, pork fat and chicken oil, and in particular, a burnt flavor oil and fat suitable for imparting a burnt flavor to foods such as croquettes and spring rolls and the production thereof The present invention relates to a method and a processed food containing a burnt flavor oil.

  Conventionally, it is known that edible fats and oils derived from animal fats such as beef tallow, pork tallow and chicken oil have improved umami when added to foods. For example, Japanese Patent Application Laid-Open No. 2002-69482 discloses edible fats and oils that are mellow and have a strong taste by modifying edible fats and oils using animal fats as raw materials (Patent Document 1).

JP 2002-69482 A

  On the other hand, in addition to umami, sweetness, salty taste, sourness, bitterness, etc. felt by taste, it is known that “fragrance” felt by smell is an important factor that affects the taste of food. . In particular, in foods that are heat-processed such as croquettes and spring rolls, in addition to umami, the fragrant and tasty scent when oil is heated (so-called burnt flavor) greatly stimulates appetite, and It really makes you feel delicious.

  However, in the conventional edible fats and oils including the invention described in Patent Document 1, there is no food that can impart the burnt flavor to foods. In addition, steam kneaders (kneading machines) that mainly boil, boil, and cook are often used for heat processing in food factories and the like. For this reason, it is difficult for the steam kneader to impart a scorching flavor to foods, and edible oils and fats that can easily impart a scorching flavor to foods are desired.

  The present invention has been made in order to solve such problems, and is capable of easily imparting a fragrant and tasty scorching flavor to various foods and a method for producing the same. Moreover, it aims at providing the processed food containing a burnt flavor oil and fat.

  The burnt flavor oil according to the present invention is a burnt flavor oil derived from animal fats and oils, and contains pyrazine or 2-methylpyrazine as an aromatic component.

  Moreover, as one aspect of the present invention, the amount of aroma component of trimethylamine or methanethiol may exceed twice the amount of the aroma component of the animal oil not heated.

  Furthermore, as one aspect of the present invention, the amount of fragrance components of Octanal, 2-Heptenal and Nonanal is 20 as compared to the amount of the fragrance components of the animal oil not heated. It may be less than double.

  Moreover, as one aspect of the present invention, the animal fat may be beef tallow, pork tallow or chicken oil.

  The method for producing a burnt flavored oil according to the present invention is a method for producing a burnt flavored oil derived from animal fats and oils, and generates pyrazine (Pyrazine) or 2-methylpyrazine (2-Methyl Pyrazine) as an aroma component. A fragrance-generating heating step for heating at a heating temperature.

  Moreover, as one aspect of the present invention, the heating temperature in the heating step for generating fragrance is such that the amount of fragrance component of trimethylamine or methanethiol is equal to the amount of fragrance component of the animal fat that is not heated. The temperature may be more than twice as high.

  Furthermore, as one aspect of the present invention, the heating temperature in the heating step for generating aroma is such that the amount of aroma components of octanal, 2-heptenal and nonanal is not heated. The temperature may be 20 times or less as compared to the amount of the aromatic component of the natural fat.

  Moreover, 120 <T <= 200 degreeC may be sufficient as the heating temperature T in the said aroma generation | occurrence | production heating process as 1 aspect of this invention.

  Furthermore, as one aspect of the present invention, a first filtration step of filtering the animal oil heated in the aroma generation heating step by pressing it on a mesh filter, and the animality filtered in the first filtration step You may have the 2nd filtration process of filtering fats and oils with a magnet filter.

  Moreover, as one aspect of the present invention, in the heating step for generating aroma, the animal fats and oils may be put into a heating container of 500 liters or more and heated by direct fire.

  Further, the processed food according to the present invention contains the burnt-flavored oil / fat described in any of the above-described aspects or the burnt-flavored oil / fat produced by the production method described in any of the above-described aspects.

  According to the present invention, it is possible to easily impart a savory and delicious scorching flavor to various foods.

It is a flowchart which shows one Embodiment of the manufacturing method of the burning flavor oil and fat which concerns on this invention. 4 is a table showing experimental results in Example 1. In Example 1, it is a graph which shows the amount of aroma components of pyrazine (Pyrazine) and 2-methylpyrazine (2-Methyl Pyrazine). In Example 1, it is a graph which shows the amount of aroma components of a trimethylamine (Trimethylamine) and methanethiol (Methanethiol). In Example 1, it is a graph which shows the amount of fragrance | flavor components of octanal (Octanal), 2-heptenal (2-Heptenal), and nonanal (Nonanal). In Example 2, it is a result of the sensory test about (a) group whose heating temperature is 120 degrees C or less, (b) group whose heating temperature is 200 degrees C or more, and (c) group whose heating temperature is 180 degrees C.

  Hereinafter, an embodiment of a burnt flavor oil and fat according to the present invention, a method for producing the same, and a processed food containing the burnt flavor oil and fat will be described with reference to the drawings.

  In the present invention, "burnt flavor" is a fragrant and delicious flavor represented by the scent of fried food when using a lot of oil and the scent when heated by drawing oil on an iron plate etc. It is a concept that includes In the present invention, the term “processed food” refers to all processed foods that enhance the taste by imparting a scorching flavor, such as croquettes, spring rolls, dumplings, rice bowls, curry bread, stew bread, and piroshki. It is a concept that includes.

  As shown in FIG. 1, the method for producing a burnt-flavored oil / fat in the present embodiment comprises a raw material preparation step (step S 1) for preparing animal fats and oils as raw materials, and a raw material input step for introducing animal fats and oils into a heating container ( Step S2), a fragrance-generating heating process (steps S3 to S5) for heating animal fats and oils until a fragrance component is generated, a first filtration process (step S6) for pressing and filtering the mesh filter, and filtration Flavor / color tone confirmation step (step S7) for confirming the flavor / color tone of the oil / fat, a second filtration step (step S8) for filtering with a magnetic filter, and a scorched flavor oil / fat filling step (step) S9). Hereinafter, each step will be described.

  A raw material preparation process (step S1) is a process of preparing animal fats and oils used as a raw material. Specifically, when animal fats and oils are frozen, they are thawed in a refrigerator to a half-thawed state. Trim kidneys and other foreign substances in animal fats. And animal fats and oils are made into a minced state using the chopper (meat grinder) which set the about 10-20 mm eye plate. Thereby, animal fats and oils used as a raw material will be in the state suitable for extracting scorching flavor fats and oils.

  In this embodiment, beef tallow is used as animal fat, but the present invention is not limited to this. The burnt flavor oil according to the present invention can be derived from all edible animal oils such as pork fat or chicken oil.

  Next, the raw material charging step (step S2) is a step of charging the animal fat prepared in step S1 into a heating container. In this embodiment, in order to put the burnt flavor oil and fat according to the present invention on a commercial base, a heating container of a business level of 500 liters or more is used. For this reason, minced beef tallow is added to the heating container little by little. Along with the beef tallow, a small amount of an antioxidant (vitamin E) for suppressing oxidation is also introduced.

  Subsequently, the heating process for generating aroma (steps S3 to S5) is a process of heating animal fats and oils so as to generate an aromatic component that characterizes an appropriate burnt flavor. In this embodiment, first, the animal fats and oils put into the heating container are heated by a direct flame such as a gas burner while stirring (step S3). Thereby, animal fats and oils are imparted with a scorching flavor uniformly and carefully without burning. In the present embodiment, the stirring speed is set to 15 rpm, but the present invention is not limited to this, and the speed may be appropriately increased or decreased depending on the amount of raw material input.

  In the aroma generation heating step, the temperature of the animal fat is constantly monitored to determine whether or not the heating temperature for generating the aroma component has been reached (step S4). And if it has not reached the said heating temperature (step S4: NO), it will return to step S3 and will repeat stirring and a heating. On the other hand, when the heating temperature is reached (step S4: YES), the heating is stopped and the aroma generation heating step is ended (step S5). As a result, the animal oils have a savory and savory flavor.

  In the present invention, the heating temperature for generating a fragrance component is a heating temperature for generating pyrazine (Pyrazine) or 2-methylpyrazine (2-Methyl Pyrazine) as the fragrance component from the evaluation result of Example 1 described later. . These aromatic components are generated when the animal fat is burnt, and play a role of imparting a burnt flavor to the animal fat.

  Further, in the present invention, the heating temperature in the above-described heating process for generating fragrance is the animal oil and fat in which the amount of fragrance component of trimethylamine or methanethiol is not heated from the evaluation result of Example 1 described later. The temperature is preferably more than twice the amount of the fragrance component. Specifically, from the results of Example 1 described later, the temperature is higher than 120 ° C. Thereby, the action which the raw odor of animal fats and oils cancels a scorching flavor can be prevented.

  Furthermore, in the present invention, the heating temperature in the heating step for generating aroma is based on the evaluation results of Example 1 described later, and the amount of aroma components of octanal, 2-heptenal, and nonanal is as follows. The temperature is preferably 20 times or less of the amount of aroma components of unheated animal fats. Specifically, from the evaluation results of Example 1 described later, the temperature is 200 ° C. or lower. As a result, it is possible to prevent the effect of losing the rich scorching flavor due to excessive burning of animal fats and oils.

  In addition, in the heating process for generating fragrance, various flavors can be added in addition to the scorching flavor by adding separately flavored raw materials at appropriate timing. For example, when onion is added together with pork fat, it becomes roasted onion oil to which the flavor of roasted onion is added. In addition, when crustaceans (shrimp, crabs, etc.) are added together with chicken oil, the crustacean flavor is added to the crustacean. In addition, when smoked pork fat (bacon) is added together with pork fat, it becomes bacon oil to which the flavor of bacon is added. Further, when soy sauce, onion and garlic are added together with pork fat and chicken oil, it becomes a burnt soy sauce oil to which a burnt soy sauce flavor has been imparted.

  In addition, it is preferable to add the timing of adding the flavored raw material after heating the animal fat to some extent so that the flavored raw material does not burn too much. For example, in the case of roasted onion oil, if the tallow and onion are added simultaneously, the onion will burn first. In the case of burnt soy sauce oil, the soy sauce can be scented sufficiently if it is added last.

  Next, a 1st filtration process (step S6) is a process of pressing and filtering the animal oil after heating to a mesh filter. In this embodiment, animal oil after heating is pressed against a 200-mesh mesh filter. Thereby, the impurities etc. which are contained in animal fats and oils are removed as pomace, and high quality scorch flavor fats and oils are squeezed.

  Subsequently, the flavor / color tone confirmation step (step S7) is a step of confirming the flavor / color tone of the burnt flavor oil / fat filtered in the first filtration step. In the present embodiment, the inspector confirms whether or not a scorching flavor has been imparted and whether or not the color tone is appropriate brown. As a result, those that are not imparted with a scorching flavor and those that are too black are removed as defective products.

  Next, a 2nd filtration process (step S8) is a process of filtering the burnt flavor oil and fat by which the flavor and the color tone were confirmed with a magnet filter. In the present embodiment, a line magnet filter having a maximum of 8000 gauss is installed in the pipe between the processing steps, and the burnt flavor oil is distributed in the pipe. Thereby, the weak magnetic powder etc. which are contained in a burning flavor oil and fat are adsorb | sucked to a magnet, and are isolate | separated and captured, and quality can further be improved.

  Finally, the burnt flavor oil and fat filling step (step S9) is a step of filling the filled container with the burnt flavor oil and fat filtered in the second filtration step. In the present embodiment, an 18-liter can (Ito can) or the like is filled with scorched flavored oil and fat, and then loaded on a pallet before shipment.

According to the present embodiment as described above, the following effects can be obtained.
1. The burnt-flavored fats and oils can easily impart a savory and delicious burnt flavor to various foods.
2. Heat treatment can be performed at an appropriate heating temperature that leaves almost no raw odor of animal fats and does not burn too much.
3. Since the burnt-flavored oil has a moderately strong cooking feeling, it can be used not only as a stir-fried oil but also as a seasoning for flavoring alone.
4). Unlike the fragrance | flavor etc. of a food additive, the fragrance | flavor etc. which are imparted by the scorching flavor oil and fat are hard to be impaired even if it heats.
5). The scorching flavor imparted by scorching flavor oils and fats resembles the flavor you have experienced when you were a child and makes you feel nostalgic.
6). Easy, quick and mass production of high-quality burnt-flavored oils and fats is possible, which is highly practical.
7). By performing the first filtration step and the second filtration step, the quality of the burnt flavor oil can be improved.
8). Since it heats with a large heating container by an open flame, a large amount of scorched flavor oils and fats can be manufactured at a stretch.
9. Processed foods to which burnt-flavored fats and oils are added produce a savory and tasty burnt flavor, which greatly enhances appetite and can also enhance the deliciousness when actually eaten.
10. For example, processed foods to which burnt-flavored fats and oils are added can have a flavor as if the raw materials are contained, even if the raw materials such as beef and crabs are not contained.

  Below, the Example of the processed food containing a burnt flavor oil and fat which concerns on this invention, its manufacturing method, and a burnt flavor oil and fat is demonstrated. The technical scope of the present invention is not limited to the features shown by the following examples.

  In Example 1, an experiment was performed to identify aroma components that characterize the burnt flavor of the burnt flavor oil according to the present invention.

  Specifically, beef tallow was prepared as animal fat, and a plurality of burnt-flavored fats and oils were produced by setting the heating temperature in the aroma generation heating step to various values according to the production method of the present embodiment described above. In Example 1, as heating temperature, six patterns of 110 ° C., 120 ° C., 180 ° C., 200 ° C., and 210 ° C. were set in addition to unheated raw fat (0 ° C.). And the aromatic component was analyzed about each scorching flavor oil and fat manufactured under each heating temperature.

  In Example 1, the aromatic component was analyzed by pretreatment by the headspace solid phase microextraction (HS-SPME) method. Specifically, first, a 0.5 gram sample of each burnt flavor oil was heated at 60 ° C. for 30 minutes and then adsorbed on a SPME fiber assembly (CAR / PDMS) having a carboxene dispersion and a polydimethylsiloxane coating phase. It was.

  And various aroma components were analyzed with GC-MS (gas mass) apparatus which connected the gas chromatograph and the mass spectrometer directly. The result is shown in FIG. In Example 1, DB-WAX (manufactured by Agilent Technologies) was used as the GC-MS column. The temperature was raised from 40 ° C. to 230 ° C. at a rate of 8 ° C./min.

  As shown in FIG. 2, the aromatic components include pentane, hexane, trimethylamine, methanethiol, heptane, octane, dimethylheptane, Acetic acid, ethyl ester, Pentanal, Decan, Hexanal, Dodecane, Heptanone + Heptanal, Pyrazine, 1-pentanol Nine types of (1-Pentanol), Octanal, 2-Heptenal, 2-Methyl Pyrazine, and Nonanal were detected.

  Moreover, the value of the flavor component amount in FIG. 2 is the area value of the total ion chromatogram (TIC). However, since the size of the area value in the same flavor component correlates with the amount of flavor component, in Example 1, the amount of flavor component was analyzed based on the area value.

  Among the above fragrance components, pyrazine and 2-methylpyrazine are not detected at all when the heating temperature is 120 ° C. or less, as shown in FIGS. It occurs when the temperature exceeds 120 ° C. Here, pyrazine is a component that is generated by a Maillard reaction during cooking of food and has an important influence on aroma such as roast. Moreover, 2-methylpyrazine is a component for reproducing a scent and improving a roasted flavor in various processed foods including meat products.

  Therefore, pyrazine (Pyrazine) and 2-methylpyrazine (2-Methyl Pyrazine) are flavor components that characterize the savory flavor that occurs when animal fats are scorched, and contain at least one of them in the present invention. It was shown that a burnt-flavored oil with such a burnt-flavor can be produced. Moreover, it was shown that the heating temperature which generates pyrazine (Pyrazine) or 2-methylpyrazine (2-Methyl Pyrazine) as an aroma component is a temperature exceeding 120 ° C.

  In addition, among the above fragrance components, the amount of fragrance components of trimethylamine and methanethiol is, as shown in FIGS. 2 and 4, when the heating temperature is 120 ° C. or less, Less than twice the amount. In contrast, when the heating temperature exceeds 120 ° C., a fragrance component significantly exceeding twice is generated, and trimethylamine and methanethiol are also flavor components that characterize the burnt flavor according to the present invention. You can say that.

  Therefore, as described above, the burnt flavor oil according to the present invention contains pyrazine (Pyrazine) or 2-methyl pyrazine (2-Methyl Pyrazine), but under a heating temperature (T> 120 ° C.) for generating these. It was shown that the amount of aroma components of trimethylamine or methanethiol exceeds twice the amount of aroma components of unheated animal fat (raw fat).

  Furthermore, among the above fragrance components, the amount of fragrance components of Octanal, 2-Heptenal, and Nonanal is such that the heating temperature is 200 ° C. or less as shown in FIG. 2 and FIG. In this case, it is suppressed to 20 times or less compared to the amount of aroma components of unheated animal fat (raw fat). On the other hand, when the heating temperature exceeds 200 ° C., a fragrance component greatly exceeding 20 times is generated, and it can be said that the flavor component when charred excessively is characterized.

  Therefore, the burnt-flavored fats and oils according to the present invention have the aromas of animal fats (raw fats) in which none of the aroma components of Octanal, 2-Heptenal and Nonanal are heated. When the amount was 20 times or less compared to the amount of ingredients, it was shown that an excessive burnt odor did not become too strong and an appropriate burnt flavor was produced. Further, the temperature at which the amount of fragrance components of Octanal, 2-Heptenal and Nonanal is 20 times or less than the amount of fragrance components of unheated animal fat is 200 ° C. It was shown that:

As described above, according to Example 1, the following items A to D were shown.
A: The scorched flavor oil according to the present invention contains pyrazine (Pyrazine) or 2-methylpyrazine (2-Methyl Pyrazine) as an aroma component.
B: In the burnt flavor oil and fat according to the present invention, the amount of aroma component of trimethylamine or methanethiol is more than twice the amount of aroma component of unheated animal oil and fat.
C: In the burnt-flavored fats and oils according to the present invention, the amount of aroma components of Octanal, 2-Heptenal and Nonanal is larger than that of unheated animal oils and fats Must be 20 times or less.
D: In the method for producing a burnt flavor oil and fat according to the present invention, a suitable heating temperature T in the aroma generating heating step is 120 <T ≦ 200 ° C.

  Next, in Example 2, a sensory test was performed on the burnt flavor oil according to the present invention.

  Specifically, among the scorched flavored oils and fats produced in Example 1, those with heating temperatures in the aroma generating heating step of 120 ° C. or lower, 180 ° C., and 200 ° C. or higher are divided into three groups, and the flavor of each group A sensory test was performed on. The result is shown in FIG.

  In addition, as an evaluation method of flavor, a sensory test was conducted by 10 panelists, and five levels were evaluated for four items of cooking feeling, beef feeling, burning feeling and raw odor, and the average value was used as an evaluation value. In addition, as a sensory method, 1 gram of each group sample was put in a beaker, diluted with 60 ml of 90 ° C. hot water, and smelled while stirring.

  As shown to Fig.6 (a), about the group whose heating temperature is 120 degrees C or less, in addition to the fragrance of beef being too strong, evaluation of raw odor was a perfect score, and the feeling of cooking was lacking. Therefore, although it can withstand use as a stir-fried oil, it is considered unsuitable for use alone, such as a seasoning.

  Moreover, as shown in FIG.6 (b), about the group whose heating temperature is 200 degreeC or more, the burning feeling stood out too much, the sweet fragrance peculiar to beef was also canceled, and it was not an appetizing fragrance. .

  On the other hand, as shown in FIG.6 (c), about the group (heating charcoal-flavored fats and oils which concern on this invention) whose heating temperature is 180 degreeC, almost no raw odor was felt and the feeling of cooking was emphasized. In addition, there was a moderate beef and scorch, and a savory and tasty flavor was felt. Therefore, it is considered suitable not only for use as a stir-fried oil but also as a seasoning for flavoring alone.

  According to the above Example 2, the scorched flavored oil according to the present invention has a scorched and deliciously scorched flavor and is suitable not only for use as a stir-fried oil but also for use alone. It has been shown.

  In addition, the scorch flavor oil and fat which concerns on this invention, and its manufacturing method are not limited to embodiment mentioned above, It can change suitably.

Claims (11)

  A scorched flavored oil and fat derived from animal fats and oils, which contains pyrazine (Pyrazine) or 2-methylpyrazine (2-Methyl Pyrazine) as an aroma component.   The burnt-flavored oil according to claim 1, wherein the amount of aroma component of trimethylamine or methanethiol is more than twice the amount of the aroma component of the animal oil not heated.   The amount of fragrance components of Octanal, 2-Heptenal and Nonanal is 20 times or less than the amount of the fragrance components of the unheated animal fat or oil. The burnt-flavored fat according to claim 2.   The said animal oil and fat is a charcoal-flavored oil and fat in any one of Claims 1-3 which is either beef tallow, pork tallow or chicken oil.   A method for producing a burnt flavored oil and fat derived from animal fats and oils, comprising: a heating step for generating aroma, which is heated to a heating temperature for generating pyrazine (Pyrazine) or 2-methylpyrazine (2-Methyl Pyrazine) as an aroma component A method for producing a burnt-flavored oil or fat.   The heating temperature in the heating step for generating aroma is a temperature in which the amount of aroma component of trimethylamine or methanethiol exceeds twice the amount of the aroma component of the animal oil not heated. The manufacturing method of burnt-flavored fats and oils of Claim 5.   The heating temperature in the heating step for generating aroma is such that the amount of aroma components of Octanal, 2-Heptenal and Nonanal is higher than the amount of the aroma component of the animal oil not heated. The method for producing a burnt-flavored oil according to claim 5 or 6, wherein the temperature is 20 times or less.   The heating temperature T in the said aroma generation | occurrence | production heating process is a manufacturing method of the burning flavor oil and fat in any one of Claims 5-7 which is 120 <T <= 200 degreeC. A first filtration step of pressing and filtering the animal oil heated in the aroma generation heating step onto a mesh filter;
The method for producing a burnt-flavored oil according to any one of claims 5 to 8, further comprising: a second filtration step of filtering the animal fat / oil filtered in the first filtration step with a magnet filter.   The method for producing a burnt flavored oil according to any one of claims 5 to 9, wherein, in the heating step for generating aroma, the animal fat is put into a heating container of 500 liters or more and heated by direct fire.   Processed food containing the burnt flavor oil and fat according to any one of claims 1 to 4 or the burnt flavor oil and fat produced by the production method according to any one of claims 5 to 10.

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