JP3073802B2 - How to make soy sauce flavor oil - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a flavor oil capable of efficiently extracting a heated flavor of soy sauce and keeping the same in a stable state for a long time.

[0002]

2. Description of the Related Art Soy sauce has long been used as a seasoning indispensable to Japanese eating habits, and has been widely used for the purpose of imparting taste and flavor to boiled foods, grilled foods, fried foods and the like. This soy sauce has very little change in flavor and the like when not heated.
Long-term storage is possible in a cool and dark place at ~ 20 ° C.

[0003]

However, although the flavor generated when cooked is a good flavor, it is very volatile and unstable, so that it is rare that the flavor is maintained for a long period of time. . Further, in the case of manufacturing soy sauce processed foods at an industrial level, very few soy sauces have a good flavor of heated soy sauce until eating due to volatilization at the time of manufacture and dissipation during long-term storage after manufacture. On the other hand, although there are many soy sauce products, many unheated ones have a simple flavor quality, and none have a deep, rich and roasted feel.

[0004]

Means for Solving the Problems The present inventors have conducted intensive studies to develop a means for stably maintaining the preferred heated flavor of deep, rich and roasted soy sauce over a long period of time. Compressed residue or soybean or defatted soybean hydrolyzate that can be used as a soy sauce additive is moved, heated and stirred at 80 to 200 ° C. with vegetable oil and fat, and then solidified after transferring the heated flavor of soy sauce to the oil and fat portion, The inventors have found that the above object can be achieved by removing water, and have completed the present invention.

[0005] The soy sauce used in the present invention includes:
Products such as light soy sauce, tamari soy sauce, recharged soy sauce, moromi during the production process, raw soy sauce, etc. can be used alone or as a mixture of two or more. A preferred soy sauce is dark soy sauce.

The soy sauce moromi pressed residue (hereinafter abbreviated as raw meal) or the soybean or defatted soybean hydrolyzate that can be used as a soy sauce additive according to the present invention contains a protein or an amino acid and a saccharide, and has the above-mentioned structure. Thereby, the preferable heating flavor of the soy sauce can be effectively enhanced and maintained.

As animal and vegetable oils and fats, any oils and fats can be used as long as they are edible, and can be used irrespective of solid or liquid such as beef tallow, lard, palm oil, soybean oil, rapeseed oil and corn oil.

[0008] The mixing ratio of soy sauce and raw lees or soybean or defatted soybean hydrolyzate (hereinafter referred to as soy sauce-related product) which can be used as a soy sauce additive, and animal fats and oils is as follows. About 0.05 to 1 part by weight of the product and about 0.5 to 50 parts by weight of animal and vegetable fats and oils are suitable.

[0009] Soy sauce, soy sauce related products and animal and vegetable fats and oils
The mixture is placed in a reaction vessel equipped with a reflux device and heated while stirring. A suitable heating temperature is about 80 to 200 ° C, especially about 100 to 150 ° C, and a suitable heating time is about 20 minutes to 4 hours.

After the heat treatment, the oil layer is obtained by cooling and then removing the sedimented water layer and solids. The removal may be performed by a known means, such as inclining, centrifuging, or filtering.

The flavor thus obtained may be used as a raw material for dressing or the like, or may be added at the time of producing or preparing cooked food.

[0012]

According to the present inventors, the flavor generated by heating and cooking soy sauce is not due to soy sauce alone, but has a very deep flavor because it interacts with other ingredients to produce it. It was found that the change in flavor was remarkable due to the burning treatment during soy sauce production. After further research, if raw meal, which is a moromi pressed residue derived during the production of soy sauce, is heated together with soy sauce, the irritating odor produced by soy sauce alone is absorbed by the raw meal and complex ingredients are produced from the raw meal. By adding a vegetable oil and fat, it becomes a very complicated flavor, and by adding vegetable oils and fats, it is possible to not only keep the flavor of the animal and vegetable fats but also deepen the flavor, and completed the present invention. .

[0013]

【Example】

Example 1 10 parts by weight of raw soy sauce, 3 parts by weight of raw lees and 100 parts by weight of corn oil were placed in a reaction vessel equipped with a reflux device, and the internal temperature was heated to 130 ° C. while stirring, and the temperature was maintained for 2 hours. After the completion of the reaction, the mixture was cooled to 60 ° C., and solids and water in the lower layer were removed by centrifugation and filtration to obtain 99 parts by weight of heated soy sauce flavor oil. As a control, a seasoning oil was prepared without adding raw lees, and the palatability of the heated flavor oil was examined. Table 1 shows the results of sensory evaluation of both flavor oils by a panel of 10 persons.

[0014]

[Table 1]

Example 2 10 parts by weight of concentrated soy sauce, 3 parts by weight of beef mince, 1 part by weight of soybean protein hydrolyzate, 1 part by weight of green onion, and 90 parts by weight of corn salad oil were heated and stirred at 120 ° C. for 30 minutes to form an oil layer. Was collected. As a control, a seasoning oil was produced using a recipe from which the soybean protein hydrolyzate had been removed, and sensory evaluation was performed. As a result, the superiority of the examples in terms of soy sauce flavor and depth was clearly recognized.

The beef belly was baked using the following flavored juice to which the flavor oil obtained above and the control flavor oil were separately added, and subjected to a sensory evaluation. The flavor oil to which the soybean protein hydrolyzate was added was used. In addition, superiority was shown in the taste of soy sauce.

1 green onion earth ginger 1/3 piece garlic 1/3 piece soy sauce 2 tablespoons liquor 1 tablespoon sugar 1 1/2 tablespoon white sesame 1 tablespoon 1 ※ flavor oil 1 teaspoon ※ as flavor oil, soy protein hydrolysis Separate recipes with and without additions.

[0018]

According to the present invention, it is possible to provide a means for stably maintaining a preferable heated flavor of soy sauce for a long period of time. The flavor oil containing this flavor can be widely used for seasoning.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-52-110875 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/22-1/237 A23L 1 / twenty four

Claims (1)

(57) [Claims] 1. Soy sauce and a soy sauce moromi squeezed residue or a soybean or defatted soybean hydrolyzate that can be used as a soy sauce additive are heated and stirred with vegetable oil at 80 to 200 ° C.
Method for producing flavor oil by removing solids and water after transferring heated flavor of soy sauce to oil and fat part