JP2022135251A - Method for producing flavor oil - Google Patents

Abstract

To provide a method for producing a flavor oil that can flavor various foods and can improve the flavor and aroma of them.SOLUTION: A method for producing a flavor oil includes a primary heating step for primarily heating edible oil and fat containing a food material with a moisture content of 40-90 mass%, and a secondary heating step for secondarily heating the edible oil and fat at a temperature higher than that in the primary heating by 10°C or higher. In the primary heating step, the heating temperature is preferably at 100-120°C, and in the secondary heating step, the heating temperature is preferably 130-150°C.SELECTED DRAWING: None

Description

The present invention relates to a method for producing flavored oils. Furthermore, the present invention relates to a flavored oil obtained by this production method and a food using the same.

Known edible oils are flavored oils obtained by transferring the flavor to fats and oils by, for example, heating flavored foodstuffs together with fats and oils. Flavored oils have been generally used for business purposes such as restaurant chains, but recently, the demand for home use is increasing because the taste of specialty stores can be easily reproduced at home.
Especially in the present age of corona misfortune, there are more menus that can be microwaved (heated in the microwave) and eaten at home, such as the increase in takeout specialty stores. Therefore, there is an increasing demand for flavored oils for imparting a freshly cooked aroma and cooking feeling when the food is microwaved.

A representative example of a flavor oil is chili oil. Chili pepper oil is manufactured by heating edible oil together with red chili peppers, ichimi chili peppers, etc. and transferring the flavor and color to the edible oil. Chinese sauce such as doubanjiang is often added to chili oil. For example, in Patent Document 1, in the sauce portion of Chinese mixed seasoning, 5 kg of roasted chili oil, 45 kg of seasoning liquid portion made of garlic, bean sauce, soy sauce, sodium glutamate, etc. and 40 kg of water are mixed. After that, retort sterilization is performed. It is described that the source portion was produced by

Also known as flavor oils are flavor oils obtained by extracting the roasted flavor of vegetables into oil to enhance the flavor. For example, in Patent Document 2, shredded vegetables are added to edible oil at 1% by weight to 200% by weight with respect to the oil, and held at 105 ° C. to 200 ° C. for 1 minute to 30 minutes. A method for producing yakiniku sauce, characterized by mixing ingredients such as soy sauce, miso, sugar, mirin, spices, seasonings, etc. with flavored oil and cooked vegetables (hereinafter referred to as cooked vegetables). ing.

Thus, in the prior art, it is well known to mix Chinese sauce, cooked vegetables, etc. to form a flavored oil. However, in such flavored oil, since Chinese sauce and cooked vegetables remain as they are in the flavored oil, it is in the form of a muddy colored liquid. Although there is no problem, there was a problem that it was difficult to add flavor to various foods. Therefore, there has been a demand for a flavored oil that can flavor various foods and improve the flavor and aroma of the foods.

JP 2007-151484 A JP-A-61-28362

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for producing a flavored oil capable of adding flavor to various foods and improving the flavor and aroma of the foods.

In order to achieve the above object, as a result of intensive studies on the method of producing flavor oil, it was found that when extracting flavor from various flavored ingredients, food materials having a specific moisture content were used, and the heating temperature was adjusted. The inventors have found that the desired flavor oil can be obtained by performing extraction in two stages, and completed the present invention.

That is, the present invention can include the following aspects.
[1] A primary heating step of primarily heating an edible oil containing a food material having a water content of 40 to 90% by mass, and a secondary heating step of secondary heating the edible oil at a temperature higher than the primary heating by 10 ° C. or more. A method for producing a flavored oil, comprising:
[2] The production method according to [1], wherein the heating temperature is 100 to 120°C in the primary heating step, and the heating temperature is 130 to 150°C in the secondary heating step.
[3] The production method according to [1] or [2], wherein the heating time is 30 to 180 minutes in the primary heating step, and the heating time is 1 to 60 minutes in the secondary heating step. .
[4] Any one of [1] to [3], wherein between the primary heating step and the secondary heating step and/or after the secondary heating step, a step of removing residues generated by the heating is further provided. Method of manufacture as described.
[5] The production method according to any one of [1] to [4], which further includes a step of adding flavor components before the primary heating step and/or before the secondary heating step.
[6] Examples of the food materials include ketchup, moromi, mushroom paste containing mushrooms and shiitake mushrooms, fish sauce, miso, meats, cheese, condensed milk, seafood, yeast, vegetable pastes containing onions and garlic, apples and pears. The production method according to any one of [1] to [5], wherein one or two or more selected from the group consisting of fruit pastes containing and extracts obtained therefrom are used.
[7] The edible oils and fats include soybean oil, rapeseed oil, corn oil, sesame oil, linseed oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, cottonseed oil, perilla oil, palm oil, and palm kernel oil. , beef tallow, lard, chicken oil, fish oil, milk fat, rice oil, peanut oil, olive oil, almond oil, and coconut oil. The manufacturing method according to any one of.
[8] The production method according to any one of [1] to [7], wherein one or two or more selected from the group consisting of bacon, spices, fishmeal, and dried bonito are used as the flavor component.
[9] Using 45 parts by mass or more and 95 parts by mass or less of edible oil and 5 parts by mass or more and 40 parts by mass or less of the food material with respect to 100 parts by mass of all raw materials of flavor oil, [1] to [8] The manufacturing method according to any one of the items.
[10] The production method according to [9], wherein the flavor component is used in an amount of 1 part by mass or more and 25 parts by mass or less with respect to 100 parts by mass of all raw materials of the flavor oil.
[11] A flavor oil produced by the production method according to any one of [1] to [10].
[12] A food containing the flavor oil according to [11].
[13] The food of [12], wherein the food is microwaved.

According to the production method of the present invention, a flavor oil can be obtained that can flavor various foods and improve the flavor and aroma of the foods. In addition, since this flavored oil is flavored with a food material, the flavor lasts longer after cooking, and the deliciousness of the food can be further enhanced. In particular, the effect is exhibited in foods that are microwaved. The flavored oils can also be used to blend with other fats and seasonings to create flavorful oil preparations and seasonings.

[Method for producing flavor oil]
A primary heating step of primarily heating an edible oil containing a food material having a water content of 40 to 90% by mass, which is an aspect of the present invention, and secondary heating of the edible oil at a temperature higher than the primary heating by 10 ° C. or more. The method for producing the flavored oil, including the secondary heating step, will be described below in detail for each food material and step.

(Food material with water content of 40 to 90% by mass)
The food material having a water content of 40 to 90% by mass, which is one of the raw materials for the flavor oil of the present invention, is not particularly limited as long as it has a predetermined water content, and known materials can be used. Can be used arbitrarily.
A food material having a water content of 40 to 90% by mass may be solid, liquid, or pasty. When the food material is in the form of a paste, its viscosity is not particularly limited. more preferred. The viscosity can be measured using a commercially available viscometer, for example, a B-type viscometer (VISCOMETER TVB-15 manufactured by Toki Sangyo Co., Ltd.).
Food materials with a water content of 40 to 90% by mass of the present invention include, for example, ketchup, moromi, mushroom paste including mushrooms and shiitake mushrooms, fish sauce, miso, meats, cheese, condensed milk, seafood, yeast, onions and garlic. Vegetable pastes containing such as, fruit pastes containing apples, pears, etc., or extracts obtained therefrom can be mentioned, and one or more selected from these can be used.
However, Chinese sauce is excluded from food materials with a water content of 40 to 90% by mass.
The paste-like food material can be produced by any method, but for example, a method of grinding vegetables or fruits as they are to make a paste, or a method of freeze-drying and then pulverizing the resulting powder into a sugar solution or the like. Examples include a production method of adding materials to make a paste.
In addition, the method for producing the extract is arbitrary, but for example, it is possible to employ any method such as heat extraction, solvent extraction, enzymatic decomposition, or self-digestion of mashed vegetables or fruits. . The extract may be solid, liquid, or paste.
Food materials having a water content of 40 to 90% by mass preferably have, for example, a salt concentration of 0 to 20% by mass. A low salt concentration is preferable because it causes less scorching. And, as the food material, in particular, for example, ketchup, moromi, mushroom paste including mushrooms and shiitake mushrooms, fish sauce, miso, meat, cheese, condensed milk, seafood, yeast, vegetable paste including onion and garlic, apple It is preferable to use one or more selected from the group consisting of fruit pastes containing pears and pears, and extracts obtained therefrom.
However, Chinese sauce is excluded from food materials with a water content of 40 to 90% by mass.
A food material having a water content of 40 to 90% by mass contains 40 to 90% by mass of water when the entire food material is taken as 100% by mass. Furthermore, the water content is preferably 50 to 90% by mass, more preferably 50 to 80% by mass, and even more preferably 55 to 75% by mass. Since food materials contain such a large amount of water, it has been thought that they are not suitable as raw materials for producing flavor oils. is provided to evaporate excess moisture, so even raw materials with such a high moisture content can be suitably used.

The amount of the food material having a water content of 40 to 90% by mass in the present invention is 5 parts by mass or more and 50 parts by mass or less, more preferably 7 parts by mass or more, with respect to 100 parts by mass of the total raw material of the flavor oil. It is 45 parts by mass or less, more preferably 10 parts by mass or more and 40 parts by mass or less. Such a usage amount is preferable in order to make the flavor oil contain the flavor of the food material just right.
Here, the total amount of flavor oil ingredients is the total amount of food materials, edible oils and fats, flavor components, and other ingredients, and the amount of each is measured before being used in the production of flavor oil. Moreover, in the production of flavor oil, the food materials and edible fats and oils are essential, but the flavor components and other raw materials are optional as described later.

(Edible oils and fats)
Edible oils and fats, which are raw materials for the flavor oil of the present invention, are not particularly limited, and known ones can be used. Edible fats and oils include, for example, rapeseed oil, high oleic rapeseed oil, soybean oil, high oleic soybean oil, corn oil, cottonseed oil, safflower oil, high oleic safflower oil, olive oil, sunflower oil, high oleic sunflower oil, and rice oil. , peanut oil, palm oil, sesame oil, perilla oil, perilla oil, linseed oil, grape oil, macadamia nut oil, hazelnut oil, almond oil, pumpkin oil, walnut oil, camellia oil, tea oil, wheat germ oil, palm kernel oil, coconut Vegetable oils and fats such as oil, animal oils and fats such as beef tallow, lard, fish oil, chicken oil and milk fat, and their hardened oils, fractionated oils and transesterified oils. The above edible fats and oils may be used alone or in combination of two or more. In particular, soybean oil, rapeseed oil, corn oil, sesame oil, linseed oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, cottonseed oil, perilla oil, palm oil, palm kernel oil, beef tallow, lard, It is preferable to use one or more selected from the group consisting of fish oil, chicken oil, milk fat, rice oil, peanut oil, olive oil, almond oil and coconut oil.

The amount of the edible oil used in the present invention is 45 parts by mass or more and 95 parts by mass or less, more preferably 50 parts by mass or more and 90 parts by mass or less, and even more preferably, with respect to 100 parts by mass of the total raw material of the flavor oil. is 55 parts by mass or more and 85 parts by mass or less, and particularly preferably 60 parts by mass or more and 80 parts by mass or less. Such a usage amount is preferable in order to make the flavor oil contain the flavor of the food material just right.

(flavor component)
As raw materials for the flavored oil of the present invention, in addition to the food materials and edible oils and fats described above, flavor components can also be used as necessary. The flavor component is not particularly limited, but may include bacon, spices such as spices and herbs, fishmeal, dried bonito, and the like. In particular, it is preferable to use one or more selected from the group consisting of bacon, spices, fishmeal, and dried bonito.
The timing of adding the flavor component may be before the primary heating process, before the secondary heating process, or both. It is preferable to avoid overheating for a period of time, for example adding before the secondary heating step.

The amount of the flavor component used in the present invention is 1 part by mass or more and 25 parts by mass or less, more preferably 2 parts by mass or more and 20 parts by mass or less, and even more preferably, with respect to 100 parts by mass of the total raw material of the flavor oil. is 4 parts by mass or more and 15 parts by mass or less. Such amounts are preferred in order to give the flavor oil just the right flavor of the flavor component.

(Other raw materials)
In addition to the above-mentioned food materials, edible oils and fats, and flavor components, other raw materials may be used as raw materials for the flavor oil of the present invention, if necessary. Other raw materials are not particularly limited as long as they are commonly used in flavor oils. For example, salts such as salt and rock salt, sweeteners such as sugar and dextrin, extracts such as vegetable, fish and shellfish and meat extracts, dairy products such as skimmed milk powder, dietary fiber, emulsifiers, antioxidants, and thickeners. , minerals, fragrances, pigments, and the like. These other raw materials can be appropriately used singly or in combination of two or more. As a method for adding the above and other raw materials, conventionally known methods may be used. In addition, the amount of other raw materials to be added can be appropriately determined by those skilled in the art within a range that does not impair the effects of the present invention.

[Primary heating step of primarily heating edible fats and oils containing food materials]
This is a step of purchasing or preparing food materials and edible oils and fats having a water content of 40 to 90% by mass as described above, and primarily heating the edible oils and fats containing the food materials having a water content of 40 to 90% by mass. More specifically, an edible oil containing a food material with a water content of 40 to 90% by mass is heated to evaporate the water contained in the food material, to produce a scent (cooking scent) due to cooking with heat, and to be included in the food material. It is a step of extracting the flavor that is extracted into the edible oil and fat, and adding the flavor to the edible oil and fat. For example, a food material having a water content of 40 to 90% by mass and edible oil are placed in an open fire pot and heated. While stirring so that the food material and edible oil and fat are well mixed, the temperature is raised to heat the edible oil and fat containing the food material, and while removing the moisture, the cooking aroma is generated, and the aroma and flavor derived from the food material are released. Transfer to edible fats and oils. The heating temperature in the primary heating step is preferably 100 to 120°C, more preferably 105 to 115°C, and even more preferably 108 to 112°C, in order to desirably transfer the cooking aroma and flavor derived from the food material to the edible fat and oil. . On the other hand, the heating time in the primary heating step is not particularly limited because it depends on the amount of raw materials such as food materials and edible oils and fats. Minutes are more preferred. Such primary heating makes it possible to evaporate water from the food material, generate a cooking aroma from the food material, and sufficiently transfer the aroma and flavor of the food material to the edible oil.

[Secondary heating step of secondarily heating the edible oil that has been primarily heated in the above step]
This is a step of secondarily heating the edible fats and oils that have been primarily heated as described above at a temperature that is 10° C. or more higher than that of the first heating. More specifically, it is a step of further extracting the flavor of the food material, enhancing the flavor of the food material transferred to the edible oil, and removing excess water. For example, put the primarily heated edible oil in an open fire pot and put it on fire. Heating to an appropriate temperature, further extracting the flavor of the food material, enhancing the flavor, and considering that excess moisture is removed, the heating temperature in the secondary heating step is preferably 130 to 150 ° C. 135 to 145°C is more preferred, and 138 to 142°C is even more preferred. On the other hand, the heating time in the secondary heating step is not particularly limited because it depends on the amount of the edible oil having the flavor of the food material. 40 minutes is more preferred. By the secondary heating as described above, the flavor of the food material is further extracted into the edible fat, the flavor is strengthened, the edible fat is imparted with a fragrant aroma, and excess moisture is removed.
In addition, in order to impart a fresh aroma derived from the flavor component and prevent the same aroma from evaporating, it is preferable to provide a step of adding the flavor component before the secondary heating step.

[Flavor component addition step]
This is a step of adding flavor components to edible oils and fats containing food materials. The timing of adding the flavor component is before the primary heating step and/or before the secondary heating step. If it is before the primary heating process, it may be mixed with food materials or edible oils and fats and added. In addition, in order to impart a fresh aroma to the flavor oil and prevent the same aroma from dispersing, it is necessary to avoid overheating for a long time, so the flavor component can be added before the secondary heating process. preferable. If it is before the secondary heating process, it is added to the edible oil and fat containing the primarily heated food material. The temperature at which the flavor component is added is arbitrary, but when it is added before the primary heating step, it is room temperature, and when it is added before the secondary heating step, it is the final temperature of the primary heating step. Moreover, after adding the flavor component, the mixture is appropriately stirred so that the flavor component is blended with the entire edible oil and fat containing the food material. This stirring may be performed manually or by a machine such as a mixer.

[Step of removing residues generated by the heating]
By the primary heating or secondary heating as described above, food materials, flavor components, or other raw materials are heated and burnt in edible oils and fats, leaving residues. . For example, the fire in the direct-fired pot is once turned off, and the residue in the direct-fired pot is removed by filtration using an instrument such as filter paper, cloth, wire mesh, or strainer. The size of the mesh of the filter is not particularly limited as long as the residue can be efficiently removed, but is preferably 50 to 200 mesh, more preferably 70 to 150 mesh, and even more preferably 80 to 120 mesh. Since a burnt residue adheres to the direct fire pot used for primary heating or secondary heating, it is preferable to transfer to another container when switching the process. By removing the residue as described above, it is possible to obtain a transparent flavored oil with little turbidity.
In the present invention, a step of removing the residue described above can be provided between the step of primary heating and the step of secondary heating and/or after the step of secondary heating. Since more residue is produced in the secondary heating step than after the primary heating step, it is preferable to provide the step of removing the residue after the secondary heating step.

[Step of processing into flavor oil suitable for specific use]
The flavor oil of the present invention may be distributed as it is after the secondary heating step (and after removing the residue), but as an optional step, this flavor oil is used as a base, and further necessary It may have the step of adding other ingredients to process it into a flavored oil suitable for a particular use. Examples of other raw materials include the other raw materials described above. That is, for example, salts such as salt and rock salt, sweeteners such as sugar and dextrin, extracts such as vegetable, fish and shellfish and meat extracts, dairy products such as skim milk powder, dietary fiber, emulsifiers, antioxidants, and thickeners. Viscous agents, minerals, pigments and the like can be mentioned. These other raw materials can be appropriately used singly or in combination of two or more. As a method for adding the above and other raw materials, conventionally known methods may be used. In addition, the amount of other raw materials to be added can be appropriately determined by those skilled in the art within a range that does not impair the effects of the present invention. In addition, the flavor oil containing such other raw materials can be used as a seasoning as it is.
The flavor oils of the present invention can also be blended with other fats and oils to produce flavorful blended oils. As such other oils and fats, the edible oils and fats described above can be mentioned. These edible fats and oils can be used singly or in combination of two or more.

[Flavor oil according to the present invention]
The present invention also relates to the flavored oil itself, produced by the production method as described above. The "flavored oil" according to the present invention is a flavored oil containing aroma and flavor extracted from a food material having a water content of 40 to 90% by mass. Then, by secondary heating, a fragrant aroma is imparted, excess moisture is removed, and the flavor oil is smooth and highly fluid. Although the color is not particularly limited, it is preferable to have a colorless or transparent appearance.
Such flavor oils are usually in liquid form, but can be solidified, powdered or pasted in any manner. As methods for solidifying, pulverizing, and pasting, for example, spray drying, vacuum freeze drying, vacuum drying, and the like can be used alone or in combination.

As described above, the flavor oil of the present invention contains components extracted from food materials with a water content of 40 to 90% by mass, and these various extracted components were analyzed one by one. Therefore, it is a task that requires an enormous amount of time and money to specifically clarify what kind of component it is. Therefore, it may be impossible or impractical to identify this flavor oil by function or property rather than by method of manufacture.

[Food according to the present invention]
The food according to the present invention is a flavored oil-containing food produced using the above flavored oil.

Such foods are arbitrary, but for example, fried foods such as fried rice, mixed rice such as mixed rice, grilled foods such as grilled fish, boiled foods such as boiled radish, salads such as spinach namul, noodles, cold tofu, soups, and dressings. etc. Cooking of these foods can be performed by a known general method.
Moreover, as such foods, foods that have been microwaved are preferable. By adding the flavored oil of the present invention to an existing menu, it may be possible to impart a full-fledged cooking flavor when cooking in the microwave. It is preferable to add the flavor oil of the present invention to the food, especially before cooking. By using the flavored oil of the present invention, it is possible to propose unprecedented deliciousness as the demand for home-cooked meals and home-cooked meals increases.

EXAMPLES Next, the present invention will be described with reference to Examples, but the present invention is not limited to these Examples. In the following, "g" and "mass%" mean mass and mass% unless otherwise specified.

<raw materials>
The following raw materials were used in the examples and comparative examples of the present invention. As raw materials for the present invention, commercially available ones or ones produced by oneself can be used.
Rapeseed oil: manufactured by Nisshin OilliO Group Co., Ltd., trade name “Nissin Canola Oil”
Moromi: Manufactured by Shoda Soy Sauce Co., Ltd., trade name “Estest”
Katsuobushi A: Manufactured by Marutomo Co., Ltd., product name “S thick shaved bonito”
Katsuobushi B: Manufactured by Izumi Foods Co., Ltd., product name “Katsuofushi Chip (Makurazaki)-8”
Sababushi A: Manufactured by Marutomo Co., Ltd., product name “S thick shaved mackerel”
Sababushi B: Made by Kintora Co., Ltd., trade name “Sababushi coarse product D”
Dried sardines: Manufactured by Kobayashi Foods Co., Ltd., product name “Dried sardines for Chinese soup”

<Example 1>
As a raw material for the flavor oil, 250 kg of rapeseed oil was prepared and put into a 350 kg direct-heat pot at room temperature. In addition, 40 kg of moromi was prepared as a food material, and 7.50 kg of dried bonito A, 2.5 kg of dried bonito B, 7.5 kg of dried mackerel, 2.5 kg of dried mackerel, and 2.5 kg of dried sardines were prepared as flavor components. As raw materials, 1 kg of salt and 150 g of an antioxidant were prepared, and added to the direct-fired kettle. Then, it was heated from room temperature to 110° C. by direct gas flame. After about 70 minutes, the temperature reached a proper temperature, and the primary heating was terminated. At 110°C bubbles will come out. It was observed that the direct fire pot after heating was charred. After that, 7.5 kg of dried bonito A, 2.5 kg of dried bonito B, 7.5 kg of dried mackerel, 2.5 kg of dried mackerel, and 2.5 kg of dried sardines were prepared as additional raw materials, and added to the direct-fired pot. Further, it was heated up to 140° C. with an open gas flame. After about 40 minutes, the temperature reached a proper temperature, and secondary heating was terminated. This direct fire pot was tilted and the flavor oil was transferred to another container covered with a 100 mesh cloth to remove the fragrantly heated raw material (residue). The formulation of Example 1 is summarized in Table 1.

<Comparative Example 1>
Comparative Example 1 relates to a flavor oil obtained by extracting without dividing the heating process into two stages in Example 1.
The same materials as in Example 1 were used, but the entire amount was put into the first direct-fired kettle without dividing the knots into two stages. To this, 1 kg of salt and 150 g of antioxidant were added, and the mixture was heated from room temperature to 140° C. with an open gas flame. After about 90 minutes, the temperature reached a proper temperature, and the heating was terminated. Others were carried out in the same manner as in Example 1. The formulation of Comparative Example 1 is summarized in Table 1.

[Evaluation of Flavor of Flavor Oil]
The flavor of Example 1 and Comparative Example 1 was evaluated by the following method.

<Flavor evaluation method 1>
In order to evaluate the raw flavor of the flavor oil produced in Example 1 and the flavor oil itself of Comparative Example 1, the flavor oil was added to hot water so as to be 1% by mass, and the flavor was discussed in a panel of 7 people. , was evaluated comprehensively.

The hot water containing the flavor oil produced in Example 1 is characterized by a flavor like soup stock extracted from knots (cooking aroma in knots) compared to the hot water containing the flavor oil of Comparative Example 1. It turns out good. In the case of Comparative Example 1, in which the extract was not divided into two stages, compared with the case of Example 1, a burnt-like aroma came out strongly. In addition, I got the impression that the aroma was close to that of the dried bonito itself, without any cooking aroma, and I did not find it very tasty.

[Evaluation of flavor of food to which flavor oil is added]
<Flavor evaluation method 2>
The flavored oil of Example 1 and Comparative Example 1 was added to rice cooked using a commercially available cooked rice base (manufactured by Marumiya Food Industry Co., Ltd., trade name "Torikamameshi no Moto") so that it was 1% by mass. In addition, after freezing, the oven was raised to prepare Example 2 and Comparative Example 2. As a control, an equal amount of rapeseed oil (manufactured by Nisshin Oillio Group, trade name "Nissin Canola Oil") was added (standard example). The evaluation of the flavor is based on the two items of the flavor of the soup stock and the flavor of the soup stock, and the case of using the above reference example is set to 3 points (normal). An evaluation (average) was performed. Table 2 shows the evaluation results.
○ Flavor evaluation criteria 5: Excellent 4: Slightly excellent 3: Normal 2: Slightly inferior 1: Inferior

<Flavor evaluation method 3>
The flavor oils of Example 1 and Comparative Example 1 were added to the chawanmushi ingredients so as to be 3% by mass, heated in a microwave oven at 200 W for 3 minutes, and then cooled to room temperature to create Example 3 and Comparative Example 3. . The recipe for the chawanmushi is shown in Table 3. In addition, as a control, an equal amount of rapeseed oil (manufactured by Nisshin Oillio Group, trade name "Nissin Canola Oil") was added (standard example). The evaluation of the flavor is based on the two items of the flavor of the soup stock and the flavor of the soup stock, and the case of using the reference example is set to 3 points (normal), and the panel of 7 people evaluates Example 3 and Comparative Example 3 on a 5-level comprehensive evaluation. (average) was performed. Table 4 shows the evaluation results.
○ Flavor evaluation criteria 5: Excellent 4: Slightly excellent 3: Normal 2: Slightly inferior 1: Inferior

From Tables 2 and 4, the flavor oil of Example 1 clearly had the effect of making the flavor of the broth stand out more than the rapeseed oil. The flavored oil of Comparative Example 1 gave the impression that fishmeal or dried bonito was simply sprinkled on mixed rice or steamed egg custard, and did not seem to blend well with the food. From the above results, it was found that the flavor oil of Example 1 is a flavor oil capable of improving the aroma and flavor more than the flavor oil of Comparative Example 1.

Based on the above results, regarding the production of flavored oil, when extracting food materials and flavor components with edible fats and oils, by performing the heating process in two stages, the aroma is good and the original balance of the food is not disturbed. was found to yield a flavor oil capable of enhancing the flavor of the food. In addition, by adding half of the flavor components to the edible oil and fat before the secondary heating process, the burnt aroma is suppressed, and a fresher aroma and cooked aroma (cooking aroma) are felt. It was found that an oil was obtained. Furthermore, it was found that flavor oils can be obtained that can be added to various foods such as mixed rice and steamed egg custard to improve the flavor and aroma of the foods.

<Example 4>
Next, the following experiment was conducted by replacing the above food materials with different raw materials. As raw materials, commercially available ones or ones produced by oneself can be used.
Rapeseed oil: manufactured by Nisshin OilliO Group Co., Ltd., trade name “Nissin Canola Oil”
Olive oil: Nisshin OilliO Group Co., Ltd., trade name “Bosco EXV Olive Oil”
Ketchup: manufactured by Kagome Co., Ltd., product name “Kagome Tomato Ketchup Standard 10 kg”
Carrot paste: manufactured by Awaji Agricultural Foods Co., Ltd., trade name “Carrot Paste 200”
Meat paste: Sankyo Foods Co., Ltd., trade name “Pork Meat Paste A5650”
Apple paste: Maruha Nichiro North Japan, product name “Apple Pulp”
Garlic paste: Marukita Hokkaido Co., Ltd., trade name “Garlic Paste 20”
Bacon: Manufactured by Itoham Co., Ltd., product name “Bacon Bits Small”
Herb: KIS Co., Ltd., product name “Rosemary Course HJ”
As raw materials for the flavor oil, 140 kg of rapeseed oil and 35 kg of olive oil were prepared, and put into a 350 kg direct-heat pot at room temperature. In addition, 30 kg of ketchup, 20 kg of carrot paste, 20 kg of meat paste, 18.5 kg of apple paste, and 5 kg of garlic paste were prepared as food materials, and 0.35 kg of salt and 100 g of antioxidant were prepared as other raw materials. Added to the flamethrower. Then, it was heated from room temperature to 110° C. by direct gas flame. After about 70 minutes, the temperature reached an appropriate temperature, and the temporary heating was terminated. At 110°C bubbles will come out. It was observed that the direct fire pot after heating was charred. After that, 20 kg of bacon and 1 kg of herbs were prepared as additional raw materials and added to the direct-fired pot. Further, it was heated up to 140° C. with an open gas flame. After about 40 minutes, the temperature reached a proper temperature, and secondary heating was terminated. This direct fire pot was tilted, and the flavor oil was transferred to another container covered with a 100-mesh cloth to remove the fragrantly heated raw material (residue). The formulation of Example 4 is summarized in Table 5.

<Comparative Example 4>
Comparative Example 4 relates to a flavor oil obtained by adding the flavor components added during secondary heating in Example 4 during primary heating and extracting without dividing into two stages.
The same raw materials as in Example 4 were used, but the entire amount of the flavor component was put into an open flame pot from the beginning and heated from room temperature to 140° C. with an open gas flame. After about 120 minutes, the temperature reached a proper temperature, and the heating was terminated. Others were carried out in the same manner as in Example 4. The formulation of Comparative Example 4 is summarized in Table 5.

[Evaluation of Flavor of Flavor Oil]
The flavor of Example 4 and Comparative Example 4 was evaluated by the following method.

<Flavor evaluation method 4>
In order to evaluate the raw flavor of the flavor oil produced in Example 4 and the flavor oil itself of Comparative Example 4, the flavor oil was added to hot water so as to be 1% by mass, and the flavor was discussed in a panel of 7 people. , was evaluated comprehensively.

In the flavor oil produced in Example 4, the aroma of tomatoes and vegetables cooked by heating (cooking aroma) and the aroma of bacon and herbs were strongly perceived. On the other hand, in Comparative Example 4, since the bacon and herbs were heated for a long period of time, the flavor was lost, and the flavored oil simply had a burnt aroma.

[Evaluation of flavor of food to which flavor oil is added]
<Flavor evaluation method 5>
Example 5 and Comparative Example 5 were prepared by adding 2% by mass of the flavor oils of Example 4 and Comparative Example 4 to Neapolitan. Table 6 shows the Neapolitan recipe. As a control, an equivalent amount of rapeseed oil (manufactured by Nisshin OilliO Group, Inc., trade name "Nissin Canola Oil") was added (standard example). The evaluation of the flavor is based on a 5-level comprehensive evaluation (average) by a panel of 7 panelists for Example 5 and Comparative Example 5, with 3 points (normal) for the flavor with a cooked feeling when using the reference example. rice field. Table 7 shows the evaluation results.
○ Flavor evaluation criteria 5: Excellent 4: Slightly excellent 3: Normal 2: Slightly inferior 1: Inferior

From Table 7, the flavor oil of Example 4 had the effect of enhancing the flavor of fried tomatoes, vegetables, and bacon compared to rapeseed oil. Although the flavor oil of Comparative Example 4 had a fragrant flavor, the flavor of bacon and herbs was missing, so it did not match Napolitan and gave the impression that it was floating. From the above results, it was found that the flavor oil of Example 4 is a flavor oil that improves the aroma and flavor more than the flavor oil of Comparative Example 4.

Based on the above results, regarding the production of flavored oil, when extracting food materials and flavor components with edible fats and oils, by performing the heating process in two stages, the aroma is good and the original balance of the food is not disturbed. It has been found that a flavor oil is obtained which improves the flavor of the food. In addition, it was found that by adding the flavor component to the edible oil and fat before the secondary heating step, a flavor oil with a strong flavor derived from the flavor component can be obtained. Furthermore, it was found that flavor oils can be obtained that can be added to various foods such as Neapolitan to improve the flavor and aroma of the foods.

Claims (13)

A primary heating step of primarily heating an edible oil containing a food material having a water content of 40 to 90% by mass, and a secondary heating step of secondary heating the edible oil at a temperature higher than the primary heating by 10 ° C. or more. A method for producing flavored oils. The production method according to claim 1, wherein the heating temperature is 100 to 120°C in the primary heating step, and the heating temperature is 130 to 150°C in the secondary heating step. 3. The production method according to claim 1, wherein the primary heating step has a heating time of 30 to 180 minutes, and the secondary heating step has a heating time of 1 to 60 minutes. 4. The production method according to any one of claims 1 to 3, further comprising a step of removing residues generated by heating between the primary heating step and the secondary heating step and/or after the secondary heating step. 5. The production method according to any one of claims 1 to 4, further comprising a step of adding flavor components before the primary heating step and/or before the secondary heating step. The food materials include ketchup, moromi, mushroom paste including mushrooms and shiitake mushrooms, fish sauce, miso, meat, cheese, condensed milk, seafood, yeast, vegetable paste including onions and garlic, and fruit paste including apples and pears. , and extracts obtained therefrom are used. The edible oils and fats include soybean oil, rapeseed oil, corn oil, sesame oil, linseed oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, cottonseed oil, perilla oil, palm oil, palm kernel oil, beef tallow, 7. Any one of claims 1 to 6, wherein one or more selected from the group consisting of lard, chicken oil, fish oil, milk fat, rice oil, peanut oil, olive oil, almond oil, and coconut oil is used. The manufacturing method described in . 8. The production method according to any one of claims 1 to 7, wherein one or more selected from the group consisting of bacon, spices, fishmeal, and dried bonito is used as the flavor component. 9. Any one of claims 1 to 8, wherein 45 parts by mass or more and 95 parts by mass or less of edible oil and 5 parts by mass or more and 50 parts by mass or less of said food material are used with respect to 100 parts by mass of all raw materials of said flavor oil. The manufacturing method described in . 10. The production method according to claim 9, wherein the flavor component is used in an amount of 1 part by mass or more and 25 parts by mass or less with respect to 100 parts by mass of all raw materials of the flavor oil. A flavor oil produced by the production method according to any one of claims 1 to 10. A food product containing the flavor oil according to claim 11 . 13. The food product of claim 12, wherein the food product is a microwaved food product.