JP3527610B2 - Flavor oil composition - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an oil / fat composition for enhancing flavor in processed foods.

[0002]

2. Description of the Related Art It has been conventionally practiced to heat and stir sugars and amino acids in fats and oils, transfer the flavor developed by the reaction to the fats and oils, and then separate only the fats and oils and use them as seasoning oils. And is used for various processed foods. Only this oil portion has a very low level of strength and lacks a genuine feeling in terms of scent quality, and there are very few that satisfy the end user.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a flavor oil / fat composition having a strong potency and a more genuine feeling by utilizing a browning reaction product other than the oil / fat portion and a peptide.

[0004]

Means for Solving the Problems The inventors of the present invention have made extensive studies in order to solve the above-mentioned problems, and as a result, added a water-insoluble substance to fats and oils and stirred the sugar and amino acid by heating to cause a browning reaction. By mixing a peptide with a flavor oil containing a granular material in which the substance is integrated with water-insoluble particles, the potency of the scent is dramatically increased, and it is known that a flavor with a genuine feeling can be obtained, Has been completed. That is, the present invention is a flavor oil and fat composition comprising a browning reaction product derived from a sugar and an amino acid, a powdery granule in which a water-insoluble substance is integrated, and a peptide.

The present invention will be described in more detail.
The sugars in the present invention include monosaccharides such as glucose, xylose and ribose, disaccharides such as sucrose and lactose, or trisaccharides,
All oligosaccharides, such as tetrasaccharides, pentasaccharides, and more,
Including starch hydrolysates. Preferably glucose,
Xylose and the like are preferable. The term "amino acid" as used herein means a single amino acid such as glycine and alanine, or a mixture of two or more kinds thereof, or a mixture of two or more kinds thereof, or an acid hydrolyzate of animal or plant protein instead of or in combination with these amino acids, Foods containing amino acids such as enzymatic decomposition products, fish sauce, soy sauce, yeast extract and powdered products thereof may be used.
Desirably, acid hydrolysates of animal and plant proteins, soy sauce, yeast extract, and fish sauce are preferable.

The browning reaction product referred to herein is a brown product obtained by heating the above sugar and amino acid at 90 ° C. or higher. The term "water-insoluble matter" as used herein means particles that do not dissolve in water and hot water, and the size thereof has a particle size of 50 μm or less, preferably 20 μm or less, as measured by an optical microscope. Examples thereof include wheat flour, finely ground vegetable ground material, dried vegetable powder, meat ground material, and dried meat powder. Desirably, wheat flour and dried vegetable powder are desirable.

The term "powder / granule" as used herein means a product in which the above-described browning reaction product and a water-insoluble substance are integrated, and the water content of this powder / granule is 10% or less, preferably 5% or less. The water content of the granular material is the water content that evaporates when 5 g of the sample is dried at 100 ° C. for 4 hours. The fats and oils referred to in the present invention can be any animal fats, vegetable fats, or hydrogenated fats such as shortened fats and oils, regardless of whether they are liquid fats or solid fats, preferably beef fats,
Pork fat and chicken fat are preferred.

The peptide referred to here is a molecular weight of 500 to 500 obtained by partially decomposing a protein with an enzyme or an acid.
00, and animal origin is preferable regardless of plant origin, animal origin, or microbial origin. This is 500-600
It is 0, and more preferably 2000 to 5000. The method for measuring the molecular weight is, for example, a molecular weight of 500 to 50,000 when passing through an ultrafiltration membrane (made by Asahi Kasei) having a molecular weight of 50,000 and not passing through a loose RO membrane having a molecular weight of 500.

In the flavor oil and fat composition of the present invention, the above-mentioned powder and granules are surrounded by a peptide and are integrated into a sea-like oil and fat. Hereinafter, a method for producing the flavor oil and fat composition of the present invention will be described. First, water-insoluble matter, sugar, and amino acid are added to fats and oils, and the mixture is heated with stirring. At this time, the mixing ratio of the respective components was 0.1-1 with respect to 100 parts by weight of the oil and fat.
Foods containing 0.0 part by weight of sugar, 0.1-20.0 parts by weight of amino acid or 0.5-20 parts by weight of amino acid (the content of amino acids is preferably 20% by weight), water 0.2 to 30 parts by weight of insoluble matter, preferably 1.0 to 5.0 parts by weight of sugar per 100 parts by weight of fats and oils;
0-10.0 parts by weight of amino acid or 0.1-20.0
Food containing 2.0 parts by weight of amino acid, water-insoluble matter 2.0-
A range of 30 parts by weight is desirable.

Further, the total amount of sugar and amino acid, that is, the ratio of the browning reaction product and the water-insoluble substance should be 0.4-8.0, preferably 1.0-3.0. Is desirable. If it exceeds this range, the browning reaction product is not powdered but caramelized in the oil and fat and solidified. The ratio of the browning reaction product to the water-insoluble matter is that the weight of the water-insoluble matter is determined by taking out the weight of the water-insoluble matter and the weight of the salt, if necessary, from the oil and fat. The ratio of the browning reaction product and the water-insoluble substance can be calculated by subtracting the weight of the salt according to the above to obtain the amount of the browning reaction product. Here, the weight of the water-insoluble matter can be determined by diluting 2 g of the granular material so as to form a 10% solution, filtering with NO2 filter paper, drying at 100 ° C. for 4 hours, and then measuring the weight. Here, the salt weight was diluted by diluting 2 g of the granular material so as to form a 2% solution, sampling 10 ml, adding 2-3 drops of 2% potassium chromate as an indicator, and titrating with 1/10 N silver nitrate solution to dilute it. It can be measured by the Mohr method with the end point being the color change to red.

After all the components are blended, they are blended while heating. The stirring rotation speed is 30 rotations / minute or more, preferably 60 rotations
More than rotation / minute is desirable. Heating temperature is at least 90 ° C
Above, it is desirable to heat at 100 ° C. for 5 minutes or more. By the heating step, the browning reaction product and the water-insoluble matter are combined to form a powdery particle having a particle size of 500 μm or less. By further adjusting the heating time, the water content of the granules can be reduced to 1
It may be 0%, preferably 5% or less. The oil and fat containing the powder and granules thus obtained is cooled. The cooling temperature may be 40 ° C. or lower. Next, 0.1 to 10 parts by weight of peptide is mixed with 100 parts by weight of oil and fat containing the powder and granules.
Preferably, 0.5 to 4.0 parts by weight is desirable with respect to the fat and oil containing powder and granules.

By adding the flavor oil and fat composition of the present invention to various processed foods, it is possible to obtain a potency dramatically higher than that of conventional seasoning oils, and to obtain a scent quality close to that of a genuine flavor. Especially when added to meat or onion, the flavor is improved remarkably. Further, when it is added to processed foods containing meat and onions, such as hamburger, gyoza, choux mai, and meat man, a strong and authentic meat flavor is developed. The flavor oil and fat composition of the present invention may be used as it is, or if necessary, various protein hydrolysates,
It may be used in combination with yeast extract, nucleic acid and amino acid, and can be used as a flavor enhancer for various processed foods.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be specifically described below with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

[0014]

Example 1 Sugar 5 parts by weight, powdered soy sauce 10 parts by weight (amino acid content 50%, salt 15%, starch hydrolyzate 35
%), 30 parts by weight of flour, 100 parts by weight of lard at 120 ° C.
The mixture was heated and stirred at 60 rpm for 10 minutes. The produced browning reaction product was present together with the water-insoluble wheat flour in the oil and fat. At this time, the water content of the granular material was 4.0%, the particle size was 350 μm or less, and the ratio of the browning reaction product and the water-insoluble substance was
It was 1: 1.8. After cooling to 40 ° C., 3 parts by weight of a peptide, which is an enzymatic decomposition product of animal collagen (molecular weight 2000-5
000 at 80%) was mixed. A hamburger was trial-produced with the flavor oil composition obtained as shown in Table 1. The aroma obtained was rich in strong meat flavor. Sensory evaluation was carried out by 16 people. The results are shown in Table 2.

[0015]

[Table 1]

[0016]

[Table 2]

[0017]

[Comparative Example 1] A flavor oil composition was prepared in the same manner as in Example 1 except that the peptide was not mixed, and a hamburger was prepared as in Example 1 with the formulation shown in Table 1. The sensory evaluation is shown in Table 2.

[0018]

[Comparative Example 2] A hamburger was produced as a trial with the same composition as in Table 1 except that the peptide used in Example 1 was added instead of the flavor oil and fat composition. The sensory evaluation is shown in Table 2.

[0019]

Example 2 Glucose 5 parts by weight, animal protein hydrolyzate powder 20 parts by weight (amino acid content 50%, salt 10%, starch hydrolyzate 40%), meat powder 25 parts by weight, beef fat 1
00 parts by weight was heated and stirred at 110 ° C. for 20 minutes at 60 rpm. The browning reaction product formed was 1 with water-insoluble meat powder.
It became a body and existed in fats and oils. At this time, the water content of the granular material was 4.5%, the particle size was 300 μm or less, and the ratio of the browning reaction product and the water-insoluble material was 1: 0.7. After cooling to 40 ° C,
To 100 parts by weight of oil and fat containing this browning reaction product, 5 parts by weight of a peptide which is an enzymatic decomposition product of animal egg white (molecular weight: 1
000-4000 containing 85%) was mixed. The flavor oil and fat composition thus obtained was used as a trial to prepare a gyosa with the composition shown in Table 3. The aroma obtained was rich in strong meat flavor. Sensory evaluation was carried out by 16 people. The results are shown in Table 4.

[0020]

[Table 3]

[0021]

[Table 4]

[0022]

[Comparative Example 3] A flavored oil and fat was produced in the same manner as in Example 2 except that the peptide was not mixed, and a hamburger was produced by the same formulation as in Example 2 with the formulation shown in Table 3. The sensory evaluation is shown in Table 4.

[0023]

[Comparative Example 4] A hamburger was produced as a trial with the same composition as in Example 2 except that the peptide used in Example 2 was added instead of the flavor oil and fat composition. The sensory evaluation is shown in Table 4.

[0024]

EFFECTS OF THE INVENTION According to the present invention, by mixing a peptide with an oil and fat obtained by pulverizing a browning reaction product produced by heating sugar and amino acid in the oil and fat, a high potency and a real meat flavor are obtained. It is possible to make a flavor oil and fat composition having, and it is possible to impart a flavor of various processed foods, especially prepared meat.

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Claims (7)

(57) [Claims] To 1. A fat and oil, browning reaction product derived from sugar and amino acids, and flavoring fat composition water-insoluble material comprises a granular material and peptides that together. 2. A fat and oil containing sugar, amino acid and water-insoluble substance
In addition, browning reaction derived from sugar and amino acid generated by heating reaction
Granules containing oil and water-insoluble substances in oils and fats
Then, it is manufactured by adding peptide to the oil and fat.
A flavored oil / fat composition characterized by the following. 3. The flavor oil composition according to claim 1, wherein the particle size of the powder is 500 μm or less. 4. This moisture of the powder or granular material is not more than 10%
The flavor oil and fat composition according to claim 1 or 2, characterized in that. 5. The ratio of the browning reaction product and the water-insoluble substance is 0.
Claims, characterized in that it comprises powders of 4 to 8.0.
Item 3. The flavor oil and fat composition according to Item 1 or 2 . 6. The peptide has a molecular weight of 500 to 50.
It is 000, The flavor oil-fat composition of Claim 1 or 2 characterized by the above-mentioned. 7. A flavor oil composition according to any one of claims 1 to 6, to include the onion and / or meat
Characterized processed food.