JP2019080525A - High potency flavor oil and fat - Google Patents

Abstract

To provide flavor oil and fat or the like at low cost, high in potency of flavor, having cooking feeling, and flavor long lasting, in which an article to be blended is not chemical synthesized article, but easily available general drink and food.SOLUTION: There is provided a manufacturing method of a flavor oil and fat obtained by adding yeast digested article and flavor raw materials such as garlic and dried shrimp to edible oil and fat and heating them. There is provided a manufacturing method of the flavor oil and fat by adding the yeast digested article of 0.05 to 10 pts.wt. and the flavor raw materials of 1.0 to 50 pts.wt. to 100 pts.wt. of the edible oil and fat. There is provided a manufacturing method of the flavor oil and fat with heating temperature of 85°C or higher and temperature holding time of 1 min. or longer.EFFECT: The flavor oil and fat has high potency of flavor, cooking feeling and flavor long lasting.SELECTED DRAWING: None

Description

  TECHNICAL FIELD The present invention relates to a flavor and oil having seasoning feeling, flavor persistence and high flavor strength, seasoning oil, and an oil source, which are mainly composed of edible oil and fat.

 When flavor and fat, seasoning oil or an oil source (hereinafter collectively referred to as "flavor and fat") is used in the cooking step, the flavor can be easily provided to the food. Therefore, flavored oils and fats are preferably used in processed food manufacturing industries and general consumers in addition to restaurants such as ramen shops and restaurants.

The flavor and fat is obtained by transferring the flavor of the flavor material to the edible fat and / or further reacting the food and fat by processing the food and fat and the flavor material together. Specifically, flavored vegetables such as green onions and garlic, crustaceans and the like are added to edible fats and oils, and the like, and the like, and the flavored flavor oil (patent document 1) is well known.
Moreover, as another manufacturing method, a method of simultaneously squeezing the edible oil and fat and the spice (patent document 2), a method of immersing the heated pepper in the oil and fat (patent document 3), a method of adding a flavoring material to the oil and fat Literature 4) is known.

Also in these known methods, a good flavor oil can be obtained, but when trying to obtain a flavor oil with a higher flavor value, the ratio of the flavor material in the raw material will be increased, and there is a problem that the cost becomes high. . Therefore, a flavor oil having a high flavor titer, a feeling of cooking, and a flavor-sustaining property with respect to the amount of flavor material added is desired.
Furthermore, it is desirable that the additives are not chemically synthesized products, but are general food and drink that are inexpensive and easily available.

JP-A-5-316989, JP-A-6-197693, JP-A 2002-291409, JP-A 2013-201905 JP 2007-006851 A Unexamined-Japanese-Patent No. 2007-151484 JP, 2009-268430, A

  The problem to be solved by the present invention is to obtain a low-cost flavor and oil having a high flavor titer, a feeling of cooking, and a flavor-sustaining property. Therefore, it is desirable that the compounded product is not a chemically synthesized product but a general food and drink that can be easily obtained.

  The main feature of the present invention is to produce flavored fats and oils obtained by adding yeast digests and flavoring materials to edible fats and oils and heating. The heating temperature is 85 ° C. or more, and the heating temperature holding time is 1 minute or more.

Specifically, the invention is as follows.
(1) A method of producing flavored fats and oils obtained by adding yeast digests and flavoring materials to edible fats and oils, and heating the resultant;
(2) The method for producing flavor and fat according to the above (1), which is obtained by adding 0.05 to 10 parts by weight of yeast digest and 1.0 to 50 parts by weight of flavor material to 100 parts by weight of edible fat and oil and heating.
(3) The method for producing a flavor and fat according to (1) or (2), wherein the flavor material is any one or more of flavor vegetables and dried fish and shellfish,
(4) The manufacturing method of the flavor oil and fat in any one of said (1)-(3) whose temperature to heat is 85 degreeC or more, and the temperature holding time is 1 minute or more.

The flavor and fat of the present invention has a preferable cooking flavor, and is characterized in that the flavor strength is high and the flavor is sustained as compared to the amount of the flavor material of the raw material. Therefore, even by adding a small amount to a dish, it is possible to impart an impacty flavor.
In addition, the yeast digest as a raw material is a safe food and has advantages of being stably obtained and inexpensive.

  The flavor and fat of the present invention is produced by adding a yeast digest and a flavor material to edible fat and oil, and heating.

  The type of edible oil and fat used in the present invention is not particularly limited. Animal fats and oils and vegetable fats and oils can be used. Specific examples include rapeseed oil, canola oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter And vegetable fats and oils such as monkey fat, cocoa butter, coconut oil and palm kernel oil, or animal fats and oils such as lard (pork oil), beef tallow (beef oil) and chicken oil (chicken oil). Furthermore, in the present invention, not only single use of animal fats and oils or vegetable fats and oils but also mixed oils can be used. Furthermore, processed fats and oils subjected to fractionation, curing, ester exchange, etc. can be used.

  The yeast digest used in the present invention is obtained by enzymatic degradation of yeast, and the enzymatic degradation is by yeast autolysis or addition of an enzyme. Furthermore, in the present invention, both the autolysis method and the degradation by the addition of an enzyme may be performed, or the yeast autolysate obtained by autodigesting the yeast and the yeast enzyme degradation product obtained by adding the enzyme to the yeast may be used. And may be used as a mixture, or only one may be used. Examples of yeast raw materials for yeast digests include baker's yeast, brewer's yeast, and food yeasts such as Torula yeast, with Torula yeast being preferred. There is no particular limitation on the method for culturing yeast, and culturing is performed using a known method.

  The method for enzymatically degrading the yeast raw material is not particularly limited, and a general method can be used. For example, in the case of a method using an enzyme such as glucanase or protease as a yeast raw material, an enzyme reaction is carried out so that the soluble component ratio described later is obtained. In the case of the autolysis method, it may be a known method without particular limitation. Furthermore, it is possible to perform solubilization by performing both the method using an enzyme and the autolysis method. By this solubilization, it is desirable to increase the proportion of the water-soluble component to 65% or more, more desirably 80% or more. The ratio of water soluble components is the ratio of water soluble components per total dry weight. The method of measuring the water soluble component is as follows. The sample is suspended by adding 10 volumes of water, and centrifuged at 5000 rpm for 10 minutes to obtain a supernatant, which is dried to obtain a solid obtained as a water-soluble component. The ratio (%) of the weight of the water-soluble component to the dry weight of the sample is taken as the ratio of the water-soluble component.

In the present invention, when a protease or nuclease acts in the process of degradation by autolysis or addition of an enzyme, RNA (that has not been degraded to mononucleotides) after the reaction is more than a complete reaction. It is desirable that at least% and at least 15% of the peptide remain.
In addition, the yeast digest used by this invention is a component which also contains the insoluble component and lipid derived from yeast unlike the yeast extract which extracted only the water-soluble component.

  After partially solubilizing the yeast by autolysis or an enzyme reaction, it is dried and solidified to a powder. In drying, an excipient may be used. For example, the extraction residue of yeast extract may be added as an excipient and drying may be performed in a dryer. As an example of a yeast extract extraction residue, "KR yeast" of Kojin Life Science Co., Ltd., etc. may be mentioned.

  The peptide content of the yeast digest of the present invention is preferably 15% by weight or more, more preferably 20% by weight or more, and still more preferably 30% by weight or more. The RNA content of the yeast digest of the present invention is preferably 4% by weight or more, more preferably 6% by weight or more, still more preferably 6.5% by weight or more, and 7% by weight or more It is most preferable that 8 weight% or more is preferable, as for content of the free amino acid of the yeast digest of this invention, 10 weight% or more is more preferable, and 12 weight% or more is further more preferable. The dietary fiber content of the yeast digest of the present invention is preferably 10% by weight or more, more preferably 12% by weight or more, and still more preferably 15% by weight or more. The phospholipid content of the yeast digest of the present invention is preferably 1% by weight, more preferably 1.5% by weight or more, and still more preferably 2% by weight or more. The total content of guanylate and inosinic acid in the yeast digest of the present invention is preferably 10% by weight or less, more preferably 8% by weight or less, and still more preferably 5% by weight or less . The content of the substance in the above-mentioned seasoning is measured using an analysis method of general nutrient analysis, high performance liquid chromatography and the like.

  The addition ratio of the yeast digest to be added to the edible fat and oil of the present invention varies depending on the edible fat and oil, the yeast digest and the flavor material to be used, and can be appropriately adjusted. Usually, it is 0.05 to 10 parts by weight of yeast digest relative to 100 parts by weight of edible fat and oil, more preferably 0.1 to 5 parts by weight, and still more preferably 0.1 to 1 part by weight It is.

The flavor material used in the present invention may be any food as long as it can impart a flavor to fats and oils.
Desirably, it is flavored vegetables such as green onion, garlic, ginger, perilla, yam, pepper, peppers, herbs, mushrooms, dried shrimps, dried sardines such as dried bonito, dried sardines, dried meat and the like.
In particular, dried shrimps are preferred because their flavor is significantly enhanced when used in the present invention.

  The addition ratio of the flavoring material to be added to the edible fat and oil of the present invention varies depending on the edible fat and oil, yeast digest and flavoring material to be used, and can be appropriately adjusted. Usually, the flavor material is 0.1 to 50 parts by weight, more preferably 1 to 20 parts by weight, and still more preferably 5 to 15 parts by weight with respect to 100 parts by weight of the edible fat and oil.

  The flavor and fat of the present invention can be produced by adding a yeast digest and a flavor material to edible fat and oil, and heating. 85 degreeC or more is preferable, 91 degreeC or more is preferable, and, as for the heating temperature, 95 degreeC or more is more preferable. The upper limit of the temperature is preferably less than 130 ° C, more preferably less than 125 ° C, still more preferably less than 121 ° C, and most preferably less than 105 ° C.

  1 minute or more is preferable, 5 minutes or more are more preferable, and, as for the heat time in the said temperature, 10 minutes or more are more preferable. Moreover, as an upper limit of time, less than 18 hours are preferable, less than 10 hours are more preferable, less than 1 hour is more preferable, less than 30 minutes are more preferable, and less than 20 minutes are the most preferable.

  At the time of heating of the present invention, other substances may be contained as long as the reaction is not inhibited. Moreover, as long as it is 65 weight% or less, you may contain water | moisture content.

  After the flavor and fat of the present invention is prepared, various seasonings and excipients, or an antioxidant such as vitamin E can be mixed. Moreover, powdering, solidification, etc. may be performed by mixing with powdered raw materials such as dextrin.

  As a method of using the flavor and fat of the present invention, similar to general edible fat and oil, stir frying oil, mixing, spraying, immersion and the like can be mentioned. Specifically, it can be used for all kinds of food other than ramen flavor oil, pasta oil source, dressing seasoning oil and the like.

  The flavor and fat of the present invention has a cooking feeling and a high flavor strength of a flavor material by forming a complex composition in which it is difficult to identify a specific difference in component analysis etc. by heating reaction. It can impart a lasting flavor to food.

Hereinafter, the present invention will be specifically described using examples and comparative examples.
The present invention is not limited to these.

<Preparation of yeast digest>
4 parts by weight of Denazyme GEL (manufactured by Nagase & Co., Ltd.) and 4 parts of Alcalase 2.4 LFG (manufactured by Novozymes) with respect to a 10% by weight aqueous suspension of 100 parts by weight (in dry weight) of cultured bacterial bodies of Torula yeast A weight part was added to perform solubilization treatment of yeast cells. The solubilization rate at this time was 80%. Here, 42.86 parts by weight of yeast extract residue "KR yeast" (manufactured by Kojin Life Science Co., Ltd.) was added as an excipient and concentrated. The resultant was dried with a double drum dryer (heat transfer area: 28.3 m ² , drum surface temperature: 155 ° C., drum rotation speed: 2.0 rpm, liquid supply speed: 600 L / hr) to obtain a yeast digest. The proportion of water-soluble components in the yeast digest is 56% by weight, the peptide content is 33.6% by weight, the RNA content is 7%, the free amino acid content is 12.5% by weight, dietary fiber 17.5 %, The phospholipid content 2.2%, and the total content of guanylate and inosine was 3%.

Example 1
After heating 100 parts by weight of canola oil to a temperature of 95 ° C., 0.5 parts by weight of the yeast digest prepared above and 10 parts by weight of flavor material A were added. Then, after hold | maintaining at 98 degreeC for 15 minutes, it cooled, and obtained the flavor oil-fat A of a test area. It carried out similarly about flavor raw material B-G, respectively, and obtained flavor oil-fat B-G of the test division.
Each flavor raw material of AG is as follows.
A: Long green onion B: Garlic C: Ginger D: Chili pepper E: Dried prawn F: Dried bonito G: Iriko

Comparative Example 1
Flavor fats and oils A to G of Comparative section 1 were obtained in the same manner as in Example 1 except that the yeast digest was not added.

Comparative Example 2
After heating 100 parts by weight of canola oil to a temperature of 95 ° C., 10 parts by weight of the flavor material A was added, and the mixture was kept at 98 ° C. for 15 minutes and then cooled. In addition, 0.5 parts by weight of the yeast digest prepared above was added and stirred to obtain flavor oil A in Comparative Example 2. The same procedure was followed for the flavoring ingredients B to G to obtain flavoring fats and oils B to G of the comparison section 2.

<Sensory evaluation 1>
The sensory evaluation of the oil flavor was performed on the flavor and fat samples of the test section, the comparison section 1 and the comparison section 2 using each of the flavor materials A to G.
In the evaluation, 1 ml of sample flavor oil and fat is dropped on 50 ml of boiling water, and seven panelists sniff the smell, and describe the difference in smell between test area, comparison area 1, and comparison area 2 for each of AG. I did it.

The characteristics of the aroma of the test area compared with the comparison area 1 and the comparison area 2 were as follows.
A: Long green onion: The sample of the test area is particularly enhanced in sweet flavor of green onion as compared with any of the comparison area 1 and the comparison area 2. There is a feeling of maturity.
B: Garlic: The sample in the test area has a flavor titer about 1.5 times higher than that in the comparison area 1, the stimulus and the punch are strong, and the flavor is sustained. As compared with Comparative Zone 2, the flavor titer and persistence are enhanced.
C: Ginger: The samples in the test area had slightly higher flavor titers as compared to the control 1 and 2 but the irritation was suppressed. There is a feeling of maturity.
D: Pepper: The sample in the test area had a slightly higher flavor titer than the comparison area 1 and the comparison area 2.
E: Arid shrimp: The sample in the test area has a flavor titer twice as high as that in the comparison area 1. The flavor lasts. As compared with Comparative Zone 2, the flavor titer and persistence are greatly enhanced.
F: Boiled bonito: The sample in the test area had a flavor titer as high as about 1.2 times that in the comparison area 1 and the comparison area 2. I feel in particular the greasy nature of the salmon.
G: Iriko: The sample in the test area is naturally enhanced in its fragrant aroma and is more sustained as compared with the comparison area 1 and the comparison area 2.

<Sensory evaluation 2>
The flavor and fat samples of the test section and the comparison section 1 using each of the flavor materials B and F were subjected to sensory evaluation with ramen soup.
The evaluation was performed by adding 1 ml of the flavor and fat of a sample to 100 ml of ramen soup and stirring, and the seven panelists tasted and described the difference in flavor between the test area and the comparison area 1.

The characteristics of the flavor of the test area compared with the comparison area 1 were as follows.
B: Garlic: The flavor of garlic is stronger and more persistent in ramen soup. Richness, sweetness, oily feeling, rich feeling is enhanced.
F: Dried bonito: In ramen soup, the bonito flavor is stronger, and it is felt more persistently as a aftertaste. Rich, sweet, rich feeling is enhanced.

  The flavor and fat of the present invention can be used as it is as seasonings for various foods, and can also be used as raw materials for various seasonings.

Claims (4)

The manufacturing method of the flavor fats and oils obtained by adding a yeast digest and a flavor raw material to edible fats and oils, and heating. The method for producing flavor and fat according to claim 1, obtained by adding 0.05 to 10 parts by weight of the yeast digest and 1.0 to 50 parts by weight of a flavoring material to 100 parts by weight of edible fat and oil and heating. The method for producing flavor and oil according to claim 1 or 2, wherein the flavor material is any one or more of flavor vegetables and dried fish and shellfish. The method according to any one of claims 1 to 3, wherein the heating temperature is 85 ° C or more, and the temperature holding time is 1 minute or more.