JP2019180276A - Method of suppressing green leaf-like flavor of japanese pepper oil - Google Patents

Abstract

To provide a method of suppressing green leaf-like flavor of Japanese pepper oil, and to provide a production method of a Japanese pepper flavor oil composition.SOLUTION: A method of suppressing green leaf-like flavor of Japanese pepper oil includes mixing 3 to 45 pts.mass of red pepper oil with 100 pts.mass of Japanese pepper oil. A production method of a Japanese pepper flavor oil composition includes a step of mixing 3 to 45 pts.mass of red pepper oil with 100 pts.mass of Japanese pepper oil, wherein the Japanese pepper oil is obtained by steps including: (a1) a step of obtaining Japanese pepper mixed oil by mixing 1 to 12 pts.mass of one or two kinds selected from fruits or fruit skins of Japanese pepper with 100 pts.mass of edible oil; (a2) a step of maintaining the Japanese pepper mixed oil at 50 to 90°C; and (a3) a step of removing a solid content from the maintained Japanese pepper mixed oil, and red pepper oil is obtained by steps including: (b1) a step of obtaining red pepper mixed oil by mixing 1 to 18 pts.mass of red pepper with 100 pts.mass of edible oil; (b2) a step of maintaining the red pepper mixed oil at 100 to 180°C; and (b3) a step of removing a solid content from the maintained red pepper mixed oil.SELECTED DRAWING: None

Description

  The present invention is a method for suppressing the green leaf-like flavor of yam oil and a method for producing a yam-flavored oil and fat composition excellent in flavor.

  Conventionally, citrus-like flavors such as fresh citrus fruits and green leaf-like flavors such as freshly picked green leaves are known as representative flavors of yam.

  The intensity of each flavor varies depending on the production area of the raw yam and the maturity. When the green leaf-like flavor is too strong, it becomes difficult to feel the citrus-like flavor, so at the cooking site, consider the balance between the citrus-like flavor and the green leaf-like flavor, and select the yam that has the optimum flavor for the food to be applied Has been done.

  In the case of industrially producing yam oil, it is not easy to stably secure the optimum yam for the raw material due to seasonal problems, climatic problems, or cost problems. When the green leaf-like flavor of the raw material is too strong, it has been required to suppress the green leaf-like flavor of the yam oil obtained from the raw material.

  Patent Document 1 describes that the fragrance and flavor of florets are enhanced by adding oleoresin selected from pepper, paprika, cardamom, celery, cassia, garlic and chillioleoresin to the blue flower bud oil extract. ing. However, Patent Document 1 does not describe or suggest any suppression of the green leaf-like flavor of yam oil.

JP, 2006-517689, A

  Therefore, an object of the present invention is to provide a method for suppressing the green leaf-like flavor of yam oil and a method for producing a yam flavor oil and fat composition.

  As a result of intensive studies, the present inventors have found that a green leaf-like flavor can be suppressed by adding a predetermined amount of chili oil to yam oil, and completed the present invention.

  The method for suppressing the green leaf-like flavor of yam oil of the present invention is characterized in that chili oil is blended in an amount of 3 to 45 parts by mass with respect to 100 parts by mass of yam oil.

In the suppression method, the method for producing the yam oil includes the following steps.
(A1) A step of mixing 1 part by mass or more and 12 parts by mass or less of yam fruit and pericarp with 100 parts by mass of edible oil and fat to obtain a yam mixed oil and fat, and
(A2) The process of hold | maintaining the said yam mixed oil and fat at the temperature of 50 to 90 degreeC

In the suppression method, the method for producing chili oil includes the following steps.
(B1) A step of mixing 1 to 18 parts by mass of chili pepper with respect to 100 parts by mass of edible oil and fat to obtain a chili mixed oil and fat, and
(B2) The process of hold | maintaining the said pepper mixed oil and fat at the temperature of 100 to 180 degreeC.

The method for producing a potato-flavored oil / fat composition of the present invention is a method for producing a potato-flavored oil / fat composition containing potato oil and pepper oil, and 3 parts by mass or more of the pepper oil with respect to 100 parts by mass of the potato oil. Including the step of blending 45 parts by mass or less,
The yam oil is
(A1) A step of mixing 1 part by mass or more and 12 parts by mass or less of 1 type or 2 types selected from the fruit and pericarp of yam with respect to 100 parts by mass of edible fat and oil,
(A2) a step of holding the yam mixed oil and fat at a temperature of 50 ° C. or higher and 90 ° C. or lower; and
(A3) obtained from the step including the step of removing the solid content from the retained yam mixed oil and fat,
The chili oil is
(B1) A step of mixing 1 to 18 parts by mass of chili pepper with respect to 100 parts by mass of edible oil and fat to obtain a chili mixed oil and fat,
(B2) a step of holding the pepper mixed fat at a temperature of 100 ° C. or higher and 180 ° C. or lower; and
(B3) It is obtained from the process including the process of removing solid content from the said pepper mixed fats and oils hold | maintained.

According to the above-described method for suppressing the green leaf-like flavor of the yam oil of the present invention, the green leaf-like flavor of the yam flavor can be easily suppressed.
And according to the manufacturing method of the Japanese yam flavor oil-fat composition of this invention, the Japanese yam-flavored oil-fat composition by which the green leaf-like flavor was suppressed can be provided, maintaining a citrus-like flavor.

  In the method for suppressing the green leaf-like flavor of Japanese yam oil of the present invention, chili oil is 3 parts by mass or more and 45 parts by mass or less, preferably 3 parts by mass or more and 35 parts by mass or less, more preferably 5 parts per 100 parts by mass of yam oil. The blending amount is from 5 parts by weight to 25 parts by weight, and more preferably from 7 parts by weight to 15 parts by weight.

  In addition, in this invention, a yam oil mixes dried yam with edible fats and oils, and extracts components, such as a flavor of yam, with the said edible fats and oils. Similarly, chili oil is a mixture of edible oil and fat mixed with dried chili and extracted components such as chili flavor from the edible oil and fat.

Moreover, as for the suppression method of this invention, it is preferable that the manufacturing method of a yam oil includes the following processes.
(A1) One or two kinds selected from yam fruit and pericarp with respect to 100 parts by weight of edible fats and oils are 1 part by weight to 12 parts by weight, preferably 3 parts by weight to 12 parts by weight, more preferably 4 parts. A step of mixing 5 parts by weight or more and 10 parts by weight or less, more preferably 5 parts by weight or more and 8 parts by weight or less to obtain a yam mixed oil and fat, and
(A2) A step of holding the yam-mixed fat at a temperature of 50 ° C. or higher and 90 ° C. or lower, preferably 55 ° C. or higher and 85 ° C. or lower, more preferably 60 ° C. or higher and 80 ° C. or lower.

Furthermore, in the suppression method of the present invention, the method for producing chili oil preferably includes the following steps.
(B1) For 100 parts by weight of edible fats and oils, 1 to 18 parts by weight, preferably 5 to 18 parts by weight, more preferably 6 to 16 parts by weight, and even more preferably 7 to 7 parts by weight. A step of mixing not less than 13 parts by mass and obtaining a pepper mixed oil and fat, and
(B2) The process of hold | maintaining the said pepper mixed fats and oils at the temperature of 100 to 180 degreeC, Preferably it is 110 to 160 degreeC, More preferably, it is 120 to 150 degreeC.

  The above-mentioned yam refers to the genus Zanthoxylum, and is referred to as yam, blue flower basket, red flower basket, huajao and the like. In the present invention, any variety can be used as long as it is an edible yam. For example, Zanthoxylun bungeanum is preferable. The yam has a citrus-like flavor like fresh citrus, a green leaf-like flavor like freshly picked green leaves, and a unique pungent taste that numbs the tongue. Bark, petal, leaf, fruit, or skin can be applied to the portion of the yam, but from the viewpoint of flavor, it is preferable to use one or two kinds selected from yam fruit and pericarp as the raw material. The water content of the yam is preferably 15% by mass or less, and there is no particular lower limit, but it is, for example, 0% by mass or more. The yam can be used after being pulverized if necessary, but it is preferable to employ a low-temperature pulverization method such as a stone mill type pulverization from the viewpoint of suppressing volatilization of flavor. The particle size is preferably 10 mesh and 50 mesh.

  The chili pepper refers to the genus Capsicum and the plants belonging to the same family, and is referred to as chili pepper, persimmon, red chili pepper, capsicum pepper and the like. In the present invention, any variety can be used as long as it is used for food. A fruit can be used for the part of a chili pepper. Moreover, it is preferable that the water | moisture content of a chili is 15 mass% or less, and although there is no minimum in particular, it is 0 mass% or more, for example. The chili can be used after being pulverized by a known method, if necessary. The particle size is preferably 20 mesh and 40 mesh.

  The edible oil and fat is not particularly limited. For example, rapeseed oil, soybean oil, corn oil, palm oil, palm oil, palm kernel oil, monkey fat, cacao butter, shea oil, rice oil, cottonseed oil, safflower oil, sunflower oil And vegetable oils such as olive oil, linseed oil and peanut oil, beef fat, pork fat, chicken fat, milk fat, fish oil and other animal fats, and synthetic fats such as medium chain fatty acid triglycerides. Moreover, processing oils and fats, such as these fractionation oil, transesterification oil, and hydrogenated oil, can be used. The edible fats and oils can be used by selecting one or more kinds from these fats and oils, and those containing one or more kinds selected from rapeseed oil, soybean oil, corn oil, palm olein, beef tallow and pork fat Rapeseed oil is particularly preferable. It is preferable that the said edible fat is refine | purified in the normal process.

  The iodine value of the edible fat is preferably 30 or more and 180 or less, more preferably 40 or more and 160 or less, and still more preferably 80 or more and 150 or less.

  The method for producing a potato-flavored oil / fat composition of the present invention is a method for producing a potato-flavored oil / fat composition containing potato oil and pepper oil, and 3 parts by mass or more of the pepper oil with respect to 100 parts by mass of the potato oil. 45 parts by mass or less, preferably 3 parts by mass or more and 35 parts by mass or less, more preferably 5 parts by mass or more and 25 parts by mass or less, and further preferably 7 parts by mass or more and 15 parts by mass or less.

In the production method of the present invention, the yam oil is obtained from the following steps.
(A1) One or two kinds selected from yam fruit or pericarp with respect to 100 parts by weight of edible fats and oils are 1 part by weight to 12 parts by weight, preferably 3 parts by weight to 12 parts by weight, more preferably 4 parts by weight. Step of mixing 10 parts by mass or less, more preferably 5 parts by mass or more and 8 parts by mass or less to obtain a yam mixed oil or fat (a2) 50 to 90 ° C., preferably 55 to 85 ° C. More preferably, a step of holding at a temperature of 60 ° C. or higher and 80 ° C. or lower, and
(A3) The process of removing solid content from the said yam mixed fats and oils hold | maintained

  The temperature of the edible oil and fat in the step (a1) is not particularly limited, but is preferably 0 ° C. or higher and 90 ° C. or lower, more preferably 15 ° C. or higher and 80 ° C. or lower, further preferably 15 ° C. or higher and 60 ° C. or lower, and even more preferably It is 15 to 50 ° C., particularly preferably 30 to 45 ° C.

  In the step (a2), it is preferable to hold the yam mixed oil and fat at the temperature while stirring. The holding time at the temperature is preferably more than 0 minutes and not more than 200 minutes, more preferably not less than 5 minutes and not more than 120 minutes, further preferably not less than 10 minutes and not more than 60 minutes, more preferably not less than 20 minutes and not more than 50 minutes. Even more preferably, it is even more preferably 15 minutes or less and 45 minutes or less.

  After the step (a2), preferably 3 hours or more and 24 hours or less, more preferably 6 hours or more and 24 hours or less, and further preferably 8 hours or more and 15 hours or less, after maintaining the state of the yam mixed fats and oils (a3) It is preferable to start the process.

Furthermore, in the production method of the present invention, the chili oil is obtained from the following steps.
(B1) 1 to 18 parts by mass, preferably 5 to 18 parts by mass, more preferably 6 to 16 parts by mass, and more preferably 7 parts by mass with respect to 100 parts by mass of edible fats and oils (B2) 100 to 180 ° C., preferably 110 to 160 ° C., more preferably 120 to 150 ° C. Holding at temperature, and
(B3) The process of removing solid content from the said pepper mixed fats and oils hold | maintained

  The temperature of the edible oil and fat in the step (b1) is not particularly limited, but is preferably 0 ° C. or higher and 180 ° C. or lower, more preferably 50 ° C. or higher and 170 ° C. or lower, still more preferably 80 ° C. or higher and 150 ° C. or lower, even more preferably It is 90 degreeC or more and 140 degrees C or less.

  In the step (b2), it is preferable to hold the pepper mixed oil and fat at the temperature while stirring.

  In the step (a3) or the step (b3), the solid content can be removed by a known method. Although the method is not limited, for example, solid content is removed from the yam-mixed oil or fat or the chili-mixed fat by filtration, stationary separation, centrifugation, or a combination of these, Obtainable.

  In the step of blending chili oil with yam oil, the temperature of chili oil is preferably 10 ° C. or higher and 70 ° C. or lower, from the viewpoint of suppressing the deterioration of the flavor of yam oil. More preferably, it is 10 degreeC or more and 50 degrees C or less.

  If necessary, the production method of the present invention may be provided with a step of adding components that are usually blended in an edible oil or fat composition within a range that does not impair the effects of the invention. For example, antioxidants such as tocopherol, ascorbyl palmitate, rosemary extract, tea extract, licorice extract; metal chelating agents such as citric acid and malic acid; vitamins such as vitamin A and vitamin D; It is a process of adding.

  Examples of the present invention will be described below, but the present invention is not limited thereto. First, the manufacturing method of the Japanese yam flavor oil-fat composition used for the present Example is demonstrated.

(A) Preparation of yam oil (raw material)
Yamabuchi 1: Sichuan Hanada powder, manufactured by Kaneka Sun Spice Co., Ltd. (water content 14% mass or less, particle size 16 mesh passing product)
Yamagata 2: Yamazaki Course A1, manufactured by Kaneka Sun Spice Co., Ltd. (water content 14% mass or less, particle size 20 mesh passing product)
Refined rapeseed oil: Sarasara canola oil, manufactured by J-Oil Mills Co., Ltd. (iodine value 112)
(Preparation method)
1000 g of refined rapeseed oil placed in a 2000 mL three-necked flask was heated in an oil bath, and when the refined rapeseed oil reached 40 ° C., 33 g of yam 1 and 33 g of yam 2 were added to form a mixed rapeseed oil. While stirring, the yam mixed rapeseed oil was heated until it reached 70 ° C. When the temperature reached 70 ° C., the state was maintained for 30 minutes with stirring. After holding, it was taken out from the oil bath and naturally cooled with stirring until the rapeseed mixed rapeseed oil reached 50 ° C. When the temperature dropped to 50 ° C., stirring was stopped and the mixture was allowed to stand for 12 hours. After standing, the mixed rapeseed oil was centrifuged with a centrifuge (3000 rpm, 3 minutes), and then the solid content was removed by passing through a strainer with an opening of 100 μm to obtain potato oil.

(B) Preparation of chili oil (raw material)
Pepper 1: Red Pepper Powder S50, manufactured by Kaneka Sun Spice Co., Ltd. (moisture content 14% by mass or less, product with a particle size of 30 mesh)
Pepper 2: red pepper powder ROK-50, manufactured by Kaneka Sun Spice Co., Ltd. (water content 14 mass% or less, particle size 30 mesh pass product)
Refined rapeseed oil: Sarasara canola oil, manufactured by J-Oil Mills Co., Ltd. (iodine value 112)
(Preparation method)
1000 g of refined rapeseed oil placed in a 2000 mL three-necked flask was heated in an oil bath. When the refined rapeseed oil reached 90 ° C., 71 g of chili 1 and 29 g of chili 2 were added to make a mixed rapeseed oil of chili. The mixture was heated with stirring until the pepper mixed rapeseed oil reached 140 ° C. When it reached 140 ° C., it was removed from the oil bath and allowed to stand for 2 hours. After standing, the mixture was filtered through a stainless steel mesh and then naturally cooled for 12 hours. After cooling, the mixture was passed through a strainer having an opening of 75 μm to remove solids, thereby obtaining chili oil.

(C) Preparation of a potato-flavored fat and oil composition Blended with a 20 ° C pepper oil obtained by the preparation method of the (B) pepper oil to the 20 ° C potato oil obtained by the preparation method of the (A) potato oil. Thus, a yam-flavored oil and fat composition was obtained.

<Evaluation method>
The evaluation method of a present Example is demonstrated. First, the evaluation index shown in Table 1 was prepared using the said yam oil, the said chili oil, and refined rapeseed oil. Evaluation was performed by sensory evaluation of three specialized panelists. The evaluation procedure was to taste the oils and fats of the evaluation index and share the feeling of green leaf-like flavor, citrus-like flavor and chili flavor, respectively, and then sensory evaluation was performed on each test oil and the like.

  Each of the evaluation values was 2 or more for the green leaf-like flavor, the citrus-like flavor, and the chili flavor. In addition, the evaluation value was determined by a meeting of three specialized panelists.

Here, the specific way of feeling each flavor is as follows.
Green leaf-like flavor: Freshly picked green leaf-like flavor Citrus-like flavor: Fresh and fresh citrus flavor Hot pepper flavor: Grain-like flavor with burnt chili

<Examination of blending amount of chili oil>
Using the yam oil and the chili oil, yam-flavored oil and fat compositions (hereinafter referred to as test oils 1-1 to 1-4) were prepared at the blending ratios shown in Table 2. Moreover, the control oil 1-1 thru | or 1-4 which mix | blended refined rapeseed oil instead of the said chili oil was prepared as a comparison control of each test oil. Sensory evaluation was performed by the said evaluation method about the said yam-flavored oil-fat composition and control oil. The obtained evaluation results are shown in Table 2.

  As shown in Table 2, the inhibitory effect of the green leaf-like flavor was superior to the test oil compared to the control oil in any formulation. From this result, it can be seen that the chili oil is more excellent in suppressing the green leaf-like flavor than the refined rapeseed oil. In particular, in test oil 1-2 and 1-3, the inhibitory effect of the green leaf-like flavor by chili oil was remarkable.

  As shown in Table 2, the strength of the citrus-like flavor was higher in the test oil than in the control oil in any formulation. From this result, it can be seen that pepper oil is less likely to inhibit the expression of citrus-like flavor as compared to refined rapeseed oil.

  In the test oil 1-4, the flavor of chili oil as if the chili was burnt was strongly felt.

  Comprehensively examining the above three evaluation items, blending 5 to 25 parts by mass of chili oil with 100 parts by mass of yam oil, the balance of green leaf-like flavor, citrus-like flavor and chili flavor It was clarified that a thick potato-flavored oil and fat composition was obtained.

<Examination of manufacturing method>
The relationship between the production method and the inhibitory effect of green leaf-like flavor was examined.
(1) Yam pepper oil 1
First, as Comparative Example 1, using rapeseed oil, yam, and chili corresponding to the raw material ratio of test oil 1-2, yam chili oil 1 was prepared by the method described in (A) Preparation of yam oil. More specifically, it was prepared under the same conditions as the preparation of (A) potato oil, except that a 300 mL three-necked flask, 182 g of purified rapeseed oil, 10.8 g of yam 1 and 1.8 g of chili 1 were used.

(2) Yam pepper oil 2
Moreover, as comparative example 2, using refined rapeseed oil corresponding to the raw material ratio of test oil 1-2, yam and chili, yam chili oil 2 was prepared by the method described in the preparation of (B) chili oil. More specifically, the above except that the 2000 mL three-necked flask was replaced with a one-handed pan, an oil bath, an open-fired stove, 187 g of refined rapeseed oil, 10.8 g of yam 1 and 1.8 g of chili 1 B) It was prepared under the same conditions as the preparation of pepper oil.

  About the obtained Japanese yam pepper oil 1 and Japanese yam pepper oil 2, sensory evaluation was performed by the said evaluation method. Table 3 shows the evaluation results of test oil 1-2, yam pepper oil 1 and yam pepper oil 2.

  As shown in Table 3, when test oil 1-2 and Comparative Example 1 were compared, test oil 1-2 was more effective in suppressing the green leaf-like flavor. In Comparative Example 2, the flavor of yam including a green leaf-like flavor and a citrus-like flavor was not felt. About the intensity | strength of the pepper flavor, the big difference was not recognized in the test oil 1-2, the comparative example 1, and the comparative example 2. FIG.

  From this result, it was clarified that by adding chili oil to yam oil, a yam-flavored oil and fat composition having a balanced green leaf-like flavor, citrus-like flavor and chili flavor can be obtained.

<Evaluation by mapo tofu>
The yam-flavored oil and fat compositions of test oils 1-2 and 1-4 were added to mapo tofu, and the way of feeling the green leaf-like flavor and citrus-like flavor was evaluated. The obtained evaluation results are shown in Table 4.

Mapo tofu was prepared by the following materials and procedures.
(material)
Mapo tofu with spicy spicy (Marumiya Food Industry Co., Ltd.)
Tofu 450g
180mL water
30 mL of water for trolley powder
(Preparation method)
1. 1. Mix trolley powder with 30 mL of water to prepare a trolley powder solution. Into a frying pan, put the raw medium spicy of mapo tofu and 180 mL of water and boil it over medium heat.
3. When boiled, put the tofu cut into 1.5cm square, and boiled for a while, then stopped the fire.
4). After thoroughly mixing the trolley powder solution, it was turned to 3 and mixed.
5. Again, it was heated to medium heat and boiled to obtain mapo tofu.

(sensory evaluation)
To the obtained mapo tofu, 2% by mass of the yamato flavor oil and fat composition was added, and the sensory evaluation was performed on the flavor.

As shown in Table 4, the mapo tofu to which the yam-flavored oil and fat composition of test oil 1-2 was added was a mapo tofu with a refreshing and fresh citrus-like flavor. On the other hand, the mapo tofu added with the potato flavor oil composition of test oil 1-4 was a mapo tofu in which neither the green leaf-like flavor nor the citrus-like flavor derived from potato oil was felt.

Claims (4)

A method for suppressing the green leaf-like flavor of yam oil,
For 100 parts by mass of the yam oil,
The said suppression method characterized by mix | blending 3 to 45 mass parts chili pepper oil. The suppression method of Claim 1 with which the manufacturing method of the said yam oil includes the following processes.
(A1) A step of mixing 1 part by mass or more and 12 parts by mass or less of 1 type or 2 types selected from the fruit and pericarp of yam with respect to 100 parts by mass of edible oil and fat, and obtaining a yam mixed oil and fat, and
(A2) The process of hold | maintaining the said yam mixed oil and fat at the temperature of 50 to 90 degreeC The suppression method of Claim 1 or 2 with which the manufacturing method of the said chili oil contains the following processes.
(B1) A step of mixing 1 to 18 parts by mass of chili pepper with respect to 100 parts by mass of edible oil and fat to obtain a chili mixed oil and fat, and
(B2) The process of hold | maintaining the said pepper mixed oil and fat at the temperature of 100 to 180 degreeC. A method for producing a samurai-flavored oil / fat composition containing yam oil and chili oil,
Including the step of blending 3 to 45 parts by mass of the pepper oil with respect to 100 parts by mass of the yam oil,
The yam oil is
(A1) A step of mixing 1 part by mass or more and 12 parts by mass or less of 1 type or 2 types selected from the fruit or pericarp of yam with respect to 100 parts by mass of edible oil and fat,
(A2) obtained from a process including a step of holding the yam mixed fat / oil at a temperature of 50 ° C. or higher and 90 ° C. or lower, and (a3) removing a solid content from the held yam mixed fat / oil.
The chili oil is
(B1) A step of mixing 1 to 18 parts by mass of chili pepper with respect to 100 parts by mass of edible oil and fat to obtain a chili mixed oil and fat,
(B2) The production obtained from the step, comprising the step of holding the pepper mixed fat and oil at a temperature of 100 ° C. or higher and 180 ° C. or lower, and (b3) removing the solid content from the held pepper mixed fat and oil. Method.