JP2021078406A - Chinese style oil and fat composition, and food using the same - Google Patents

Abstract

To provide a Chinese style oil and fat composition which is imparted with pungent taste/numbness peculiar to Chinese style by mixing a predetermined amount of red pepper oil and Chinese flavored oil with vegetable oil and fat, continues flavor and aroma even after cooked while retaining Chinese style flavor, and can enhance overall (entire cooked product) taste and deliciousness, and to provide a food using the same.SOLUTION: A Chinese style oil and fat composition as an oil and fat composition which contains 50 mass% or more of vegetable oil and fat (excluding sesame oil containing roasted sesame oil), and is mixed with red pepper oil and Chinese flavored oil is mixed therewith so that a content of the red pepper oil is 5 mass% or more and 40 mass% or less of the oil and fat composition, and a content of the Chinese flavored oil is 0.1 mass% or more and 10 mass% or less of the oil and fat composition.SELECTED DRAWING: None

Description

The present invention relates to a Chinese-style oil / fat composition and a food product using the same. In particular, by blending a pepper oil and a Chinese-flavored oil with a vegetable oil / fat, a Chinese-style peculiar spiciness / numbness is imparted to Chinese food. Regarding Chinese-style oil and fat compositions and foods using them, which can maintain the flavor of the wind, maintain the flavor and aroma even after cooking, and enhance the overall taste and taste (of the entire cooked product). It is a thing.

As a Chinese-style oil / fat composition, chili oil is the most well-known. Chili oil is often used in ordinary households as a luxury item to add flavor to Chinese food, and it is said that its unique flavor is indispensable for enhancing the taste of Chinese food. Generally, chili oil is produced by heating vegetable oils and fats together with red peppers, chili peppers, and the like to transfer the flavor and color to the vegetable oils and fats.

Here, looking at the prior art, chili oil (chili oil) containing ingredients is known as a side dish that has an excellent taste and texture and is eaten on rice. Fragmentary or granular, including, for example, (A) vegetable oil, (B) pepper and / or its extract, and (C) at least one selected from vegetables, seafood, meat, and processed foods thereof. There is known a chili oil containing ingredients containing (D) acid fermented milk (Patent Document 1). In addition, against the background of recent health consciousness, chili oil (chili oil) having a good flavor and a good balance using perilla oil containing a large amount of α-linolenic acid is known. Against the background of recent health consciousness, for example, the first vegetable oil containing a large amount of oleic acid is heated to about 130 ° C. to 180 ° C., and the first spice suitable for high temperature extraction is added to extract the components, and then the components are extracted. Add a second vegetable oil containing a large amount of linoleic acid to adjust the temperature to about 100 ° C to 130 ° C, add a second spice suitable for low-temperature extraction to extract the components, and then add a large amount of α-linolenic acid. A method for producing chili oil is known, which comprises adding a third vegetable oil containing the mixture to adjust the temperature to about 60 ° C. to 100 ° C. (Patent Document 2).
However, chili oil with ingredients is not a delicious Chinese-style fat composition in any Chinese food. In addition, since chili oil is often used in hot Chinese food, the flavor and aroma of the chili oil are easily scattered by heat, and it is difficult for the flavor and aroma to last for a long time after cooking. Therefore, there has been a demand for a Chinese-style oil / fat composition that can maintain the flavor and aroma even after cooking while maintaining the Chinese-style flavor.

Japanese Unexamined Patent Publication No. 2012-19780 Japanese Patent No. 5352828

An object of the present invention is to add a predetermined amount of chili oil and Chinese flavored oil to vegetable oil to impart spiciness and numbness peculiar to Chinese style, and to maintain the Chinese style flavor while maintaining the flavor and flavor even after cooking. The purpose of the present invention is to provide a Chinese-style oil / fat composition and a food product using the same, which can enhance the overall taste and taste (of the whole cooked product) with a longer lasting aroma.

In order to achieve the above object, various fats and oils were blended with the vegetable fats and oils, and as a result of diligent studies, the vegetable fats and oils were blended so as to be 50% by mass or more, and chili oil was added to the vegetable fats and oils by 5 mass by mass. When Chinese flavor oil is blended in an amount of% or more and 40% by mass or less and Chinese flavor oil so as to be 0.1% by mass or more and 10% by mass or less of the oil / fat composition, the spiciness and numbness peculiar to Chinese style are imparted, and the Chinese style flavor is obtained. Completed the present invention by finding that a Chinese-style oil and fat composition can be obtained that can maintain the flavor and aroma even after cooking and enhance the overall taste and taste (of the whole cooked product). I let you.

That is, the present invention may include the following aspects.
[1] An oil / fat composition containing 50% by mass or more of vegetable oil (excluding sesame oil containing roasted sesame oil), and further blending chili oil and Chinese flavor oil, wherein the chili oil is 5% by mass of the oil / fat composition. % Or more and 40% by mass or less, and the oil and fat composition blended so that the Chinese flavor oil is 0.1% by mass or more and 10% by mass or less of the oil and fat composition.
[2] As the vegetable oils and fats, soybean oil, rapeseed oil, corn oil, flaxseed oil, safflower oil, safflower oil with high oleic acid, sunflower oil, sunflower oil with high oleic acid, cottonseed oil, egoma oil, olive oil, palm oil, palm kernel oil. The oil and fat composition according to [1], wherein one kind or two or more kinds selected from the group consisting of the above are used.
[3] The oil / fat composition according to [1] or [2], wherein a refined oil is used as the vegetable oil / fat.
[4] The Chinese flavor oil is imparted with a flavor derived from one or more Chinese seasonings selected from the group consisting of doubanjiang, tianmian sauce, tahini, Chinese pepper, Japanese pepper, octagon, and katsura. The oil and fat composition according to any one of [1] to [3], which is characterized by the above.
[5] The oil / fat composition according to any one of [1] to [4], which further comprises blending a flavor.
[6] The flavor is characterized by being derived from one or more flavors selected from the group consisting of herbs, spices, garlic, green onions, onions, butter, creams, oranges and lemons. The oil and fat composition according to [5].
[7] A food containing the oil / fat composition according to any one of [1] to [6].
[8] The food according to [7], wherein the food is stir-fried, roasted, simmered, hot pot, seasoned, noodles, cold tofu, soup, or dressing.

According to the present invention, by blending chili oil and Chinese flavor oil with vegetable fats and oils, the spiciness and numbness peculiar to Chinese style are imparted, and while maintaining the Chinese flavor, the Chinese flavor and aroma even after cooking. Not only, to provide a Chinese-style oil and fat composition and foods using the same, which can enhance the overall flavor and aroma of the cooked product and enhance the overall taste and taste of the cooked food. Can be done.

[Chinese-style oil / fat composition according to the present invention]
The "Chinese-style oil / fat composition" of the present invention is blended so that the amount of vegetable oil / fat is 50% by mass or more, and pepper oil is added thereto in an amount of 5% by mass or more and 40% by mass or less, and Chinese flavor oil is added. The oil and fat composition is blended so as to be 0.1% by mass or more and 10% by mass or less.

(vegetable oil)
The vegetable oil and fat blended in the Chinese-style oil and fat composition of the present invention is not particularly limited, and a vegetable oil and fat produced by a known method can be used. Commercially available vegetable oils and fats may be used. The vegetable oil may be a refined oil having almost no flavor or a roasted oil roasted to add flavor. However, sesame oil containing roasted sesame oil is excluded from the vegetable oils and fats.

Common vegetable oils include, for example, soybean oil, soybean germ oil, rapeseed oil, corn oil, perilla oil, flaxseed oil, peanut oil, red flower oil, high oleic acid red flower oil, sunflower oil, high oleic acid sunflower oil, and thick white. Sesame oil, cotton seed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, sesame oil, borage oil, olive oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, palm Examples include oil, cacao butter, and algae oil. In particular, from the viewpoint of improving the refined oil having almost no flavor, it is preferable to use the refined oil as the vegetable oil. As a method for producing refined oil, the refining step used in the usual method for producing edible oils and fats is used.

When the Chinese-style oil / fat composition of the present embodiment is 100% by mass, the vegetable oil / fat is blended so as to be 50% by mass or more. It is preferably blended in an amount of 50% by mass or more and 90% by mass or less. More preferably, it is 50% by mass or more and 80% by mass or less, and further preferably 55% by mass or more and 70% by mass or less.

(Chili oil)
The chili oil blended in the Chinese-style oil and fat composition of the present invention refers to an edible oil and fat to which a flavor derived from chili peppers (for example, red pepper, chili pepper, etc.) is imparted. Further, as the edible oil / fat, any one can be used, and examples thereof include the above-mentioned vegetable oil / fat.

Commercially available edible oils and fats to which the flavors of these chili peppers have been added can be used. So-called commercially available chili oil is included in this chili oil. You can also make it yourself. For example, as a method for producing an edible oil / fat to which a flavor derived from chili peppers is imparted, an ordinary method for producing a flavor oil can be mentioned. For example, pepper oil can be produced by pouring edible oils and fats into a frying pan, putting peppers in it, heating it, boiling it for about several hours, and then removing the peppers using a net.

When the Chinese-style oil / fat composition of the present invention is 100% by mass, the chili oil is blended so as to be 5% by mass or more and 40% by mass or less. It is preferably blended in an amount of 7% by mass or more and 38% by mass or less. It is more preferably 10% by mass or more and 35% by mass or less, and further preferably 15% by mass or more and 30% by mass or less. If the flavor derived from chili peppers differs depending on the type of chili oil, the blending amount can be adjusted with reference to commercially available chili oil.

(Chinese flavor oil)
The Chinese flavored oil blended in the Chinese flavored oil / fat composition of the present invention refers to an edible oil / fat to which a flavor derived from a Chinese seasoning is imparted. Examples of the Chinese seasoning include Chinese sauce such as doubanjiang sauce, tianmian sauce, shiba hemp sauce, soybean drum sauce, XO sauce, shacha sauce, and seafood sauce. In addition, Chinese spices such as Chinese pepper, Japanese pepper, grass fruit, Mina, scent, licorice, white sardine, sardine, octagonal, katsura, choka, chenpi, sandin, scent, tochu, morning heavenly pepper, and five-spice powder it can. In particular, it is preferable to use one or more Chinese seasonings selected from the group consisting of Doubanjiang, Tianmian sauce, Tahini, Douchi, Sichuan pepper, Sansho, Octagon, and Katsura bark. Further, it is more preferable to use one or more kinds of Chinese seasonings selected from the group consisting of tianmian sauce, soybean sauce, and Chinese pepper. Here, as the Chinese seasoning, chili peppers are excluded. That is, the Chinese flavor oil does not contain chili oil (chili oil). Further, as the edible oil / fat, the above-mentioned edible oil / fat can be used.

Commercially available edible oils and fats to which the flavor of these Chinese seasonings has been added can be used. You can also make it yourself. For example, as a method for producing an edible oil or fat to which a flavor of a Chinese seasoning is imparted, the above-mentioned method for producing a normal flavor oil can be mentioned. For example, Chinese flavored oil can be produced by pouring edible oil and fat into a frying pan, adding Chinese seasoning, heating it, simmering it for about several hours, and then removing the Chinese seasoning using a net. Chinese flavored oil has been mainly used for flavoring Chinese food, but when a small amount of it is added together with chili oil, the flavor and aroma are maintained even after cooking while maintaining the Chinese flavor. It is a feature first discovered in the present invention that the overall taste and umami (of the whole cooked product) can be enhanced.

When the Chinese-style oil / fat composition of the present invention is 100% by mass, the Chinese-flavored oil is blended so as to be 0.1% by mass or more and 10% by mass or less. It is preferably blended in an amount of 0.5% by mass or more and 8% by mass or less. More preferably, it is 0.8% by mass or more and 7% by mass or less, and further preferably 1% by mass or more and 5% by mass or less. If the flavor derived from the Chinese seasoning differs depending on the type of Chinese flavor oil, the blending amount can be adjusted based on the commercially available Chinese flavor oil.

(flavor)
The flavor blended in the Chinese-style oil / fat composition of the present invention refers to a fragrance. Examples of the flavors include natural flavors and synthetic flavors. More specifically, for example, spices such as herbs and spices, vegetables such as garlic, green onion and onion, milk fats such as butter and cream, and oranges. And citrus fruits such as lemons. Roasted, smoked, or fried flavors are also included in the flavors. In addition, edible oils and fats (flavor oils) to which flavors derived from these flavors are imparted are also included in the flavors. However, those corresponding to the above-mentioned Chinese seasonings are excluded from the flavors of the present invention (however, chili peppers may be contained in the flavors, but in order to avoid confusion with chili pepper oils, the flavor oils of chili peppers The morphology is excluded from the fragrance.) As the flavor of the present invention, it is particularly preferable to use one derived from one or more flavors selected from the group consisting of herbs, spices, garlic, green onions, onions, butters, creams, oranges and lemons. Here, the "derived substance" is not only the above-mentioned fragrance, but also a roasted, smoked, or fried fragrance, or a flavor derived from these fragrances. Refers to edible fats and oils. Other commercially available flavor oils include almond oil, birch oil, kyaraue oil, cardamon oil, carrot oil, cassia oil, cinnamon oil, glove oil, koniyatsuku oil, cumin oil, garlic oil, ginger oil, lemon oil, and lime. Examples include oil, mint oil, orange oil, sage oil, and sime oil. Moreover, as the edible oil and fat, the same thing as the Chinese flavor oil can be used.

When the Chinese-style oil / fat composition of the present invention is 100% by mass, the flavor is blended so as to be 0.1% by mass or more and 10% by mass or less. It is preferably 0.5% by mass or more and 8% by mass or less, more preferably 0.8% by mass or more and 7% by mass or less, and further preferably 1% by mass or more and 5% by mass or less. When the flavor derived from the flavor differs depending on the type of flavor, the blending amount can be adjusted based on a commercially available product.

(Other ingredients)
Other components can be added to the Chinese-style oil / fat composition of the present invention to the extent that the effects of the present invention are not impaired. The other components are, for example, components (food additives, etc.) used in general fats and oils. Examples of these components include antioxidants, emulsifiers, silicone oils, crystal modifiers, texture improvers and the like, and are preferably added after deodorization and before filling. In the Chinese-style oil / fat composition of the present invention, other components are preferably blended in an amount of 0.01% by mass or more and 5% by mass or less.

Examples of the antioxidant include tocopherols, ascorbic acids, flavon derivatives, kodiic acid, gallic acid derivatives, catechin and its esters, fuxic acid, gossypol, sesamole, terpenes and the like.

Examples of the emulsifier include sucrose fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, monoglyceride, diglyceride, sorbitol fatty acid ester, sorbitan fatty acid ester and the like. By containing a part of the emulsifier, frying suitability and crystal suppression can be improved. The amount of the emulsifier added is preferably 2% by mass or less, more preferably 0.01% by mass or more and 1% by mass or less as a whole emulsifier.

As the silicone oil, those commercially available for food use can be used, and examples thereof include those having a dimethylpolysiloxane structure and a kinematic viscosity of 800 to 5000 mm2 / s at 25 ° C., which are not particularly limited. The kinematic viscosity of the silicone oil is particularly preferably 800 to 2000 mm2 / s, more preferably 900 to 1100 mm2 / s. Here, the "kinematic viscosity" refers to a value measured in accordance with JIS K 2283 (2000). The silicone oil may contain fine particle silica in addition to the silicone oil.

[Method for producing Chinese-style oil / fat composition according to the present invention]
The Chinese-style oil / fat composition according to the present invention can be produced by a usual compounding method. In the above-mentioned compounding method, any known mixing means may be used as long as a homogeneous oil / fat composition can be obtained, and for example, a paddle mixer, an azihomo mixer, a disper mixer or the like can be used.

[Food according to the present invention]
The food product according to the present invention is a food product containing the above Chinese-style oil / fat composition.

Examples of such foods include stir-fried foods such as fried fish, roasted fish such as grilled fish, simmered foods such as radish stew, hot pot foods such as kimchi hot pot, spicy foods such as spinach namul, noodles, cold tofu, soup, and dressing. In particular, stir-fried foods, roasted foods, simmered foods, hot pot foods, seasoned foods, noodles, cold tofu, soups, and dressings are preferable. These cookings can be carried out by a known general method.

Next, the present invention will be described with reference to Examples, but the present invention is not limited to these Examples.

Nisshin Canola Oil (manufactured by Nisshin Oillio Group Co., Ltd.), Togarashi Oil (manufactured by Hasegawa Fragrance Co., Ltd.), Sichuan Pepper Oil (manufactured by Wako Foods Co., Ltd.), Togarashi Flavor (manufactured by Hasegawa Fragrance Co., Ltd.), and other ingredients Silicone oil (manufactured by Nisshin Oillio Group Co., Ltd.) was mixed at the blending ratios shown in Table 1 to prepare a Chinese-style oil and fat composition (Example 1). Further, as Comparative Example 1, Chinese flavor oil was removed from the above-mentioned formulation and replaced with refined rapeseed oil, and as Comparative Example 2, only the above-mentioned peppermint oil (manufactured by Hasegawa Fragrance Co., Ltd.) was prepared.

[Evaluation of flavor]
The flavors of Example 1, Comparative Example 1 and Comparative Example 2 were evaluated by the following methods. The evaluation results are shown in Table 2.

<Evaluation method of raw flavor>
The raw flavor of the oil and fat compositions shown in Table 1 was evaluated. For the evaluation of flavor, a panel of 5 people performed a comprehensive evaluation of flavor on a 5-point scale.
○ Evaluation criteria for flavor 5: There is a lot of spiciness and numbness peculiar to Chinese style, and it is excellent in flavor of Chinese style 4: There is a little more spiciness and numbness peculiar to Chinese style, and it is a little excellent in flavor of Chinese style 3: There is spiciness and numbness peculiar to Chinese style, and the flavor of Chinese style is normal 2: Spicy taste and numbness peculiar to Chinese style are slightly less, and flavor of Chinese style is slightly inferior 1: Spicy taste and numbness peculiar to Chinese style Less and inferior to Chinese flavor

From Table 2, it was found that the Chinese-style oil and fat composition prepared in Example 1 had a better flavor than Comparative Examples 1 and 2.

[Evaluation of flavor of cooked food]
1. 1. Tantan rice <flavor evaluation method>
The Chinese-style oil and fat composition of Example 1 and the peppermint oil of Comparative Example 1 were used to cook tantan rice, and once the tantan rice was cooled, its flavor was evaluated. For the evaluation of flavor, a panel of 5 people performed a comprehensive evaluation of flavor on a 5-point scale. The evaluation results are shown in Table 3.
○ Evaluation criteria for flavor 5: Good balance of Chinese flavor and excellent overall flavor 4: Slightly good balance of Chinese flavor and slightly excellent overall flavor 3: Overall balance of Chinese flavor Flavor is also normal 2: Chinese flavor is slightly unbalanced and overall flavor is slightly inferior 1: Chinese flavor is unbalanced and overall flavor is also inferior

<How to cook tantan rice>
Put 1 teaspoon of oil in a frying pan, heat and fry 4 g of chopped garlic and 4 g of ginger. Add 200 g of minced pork, 25 g of coarsely chopped green onions and 15 g of shiitake mushrooms, and fry further. Boil the sauce with 2 tablespoons of white paste sesame seeds, 1 tablespoon of sake, 2/3 tablespoons of soy sauce, 1 teaspoon of oyster sauce, 1/2 teaspoon of sugar, and 1/2 tablespoon of doubanjiang. When the water is removed, transfer it to a tray, mix the oils of Example 1, Comparative Example 1 and Comparative Example 2 by 2% by mass of the meat, and put it on another cooked rice to evaluate the flavor. Do.

From Table 3, in the once cooled food (tantan rice), the Chinese-style oil and fat composition of Example 1 was given a Chinese-style peculiar spiciness and numbness as compared with Comparative Example 1 and Comparative Example 2, and had a Chinese-style flavor. It is possible to obtain a well-flavored food (tantan rice) that can maintain the flavor and aroma even after cooking and enhance the overall taste and umami (of the entire cooked product). all right.

Claims (8)

An oil / fat composition containing 50% by mass or more of vegetable oil (excluding sesame oil containing roasted sesame oil), and further blending chili oil and Chinese flavor oil, wherein the chili oil is 5% by mass or more of the oil / fat composition 40. A Chinese-style oil-and-fat composition blended so that the weight of the Chinese-flavored oil is 0.1% by mass or more and 10% by mass or less of the oil-and-fat composition. The group consisting of soybean oil, rapeseed oil, corn oil, flaxseed oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, cottonseed oil, egoma oil, olive oil, palm oil, and palm kernel oil as the vegetable oils and fats. The Chinese-style oil / fat composition according to claim 1, wherein one kind or two or more kinds selected from the above are used. The oil / fat composition according to claim 1 or 2, wherein a refined oil is used as the vegetable oil / fat. The Chinese flavor oil is imparted with a flavor derived from one or more Chinese seasonings selected from the group consisting of Doubanjiang, Tianmian sauce, Tahini sauce, Douchi sauce, Japanese pepper, Japanese pepper, octagon, and katsura bark. The Chinese-style oil / fat composition according to any one of claims 1 to 3, wherein the Chinese-style oil / fat composition is characterized by the above. The Chinese-style oil / fat composition according to any one of claims 1 to 4, further comprising a flavor. 5. The flavor is derived from one or more flavors selected from the group consisting of herbs, spices, garlic, green onions, onions, butter, creams, oranges and lemons. Chinese-style oil and fat composition described in. A food containing the Chinese-style oil / fat composition according to any one of claims 1 to 6. The food according to claim 7, wherein the food is stir-fried, roasted, simmered, hot pot, seasoned, cold tofu, noodles, soup, or dressing.