JP4008124B2

JP4008124B2 - Method for producing seasoning oil

Info

Publication number: JP4008124B2
Application number: JP30477498A
Authority: JP
Inventors: 勝男側高; 昌敏吉澤; 智子新井; 郁恵中村
Original assignee: Sanyo Foods Co Ltd
Current assignee: Sanyo Foods Co Ltd
Priority date: 1998-10-12
Filing date: 1998-10-12
Publication date: 2007-11-14
Anticipated expiration: 2018-10-12
Also published as: JP2000116326A

Description

【０００１】
【発明の属する技術分野】
本発明は、細断した畜肉の単品または種類の異なる畜肉の混合品、野菜の単品または種類の異なる野菜の混合品、魚介類の単品または種類の異なる魚介類の混合品、あるいは畜肉、野菜、魚介類について、それらの２種または全部の混合品を原料とし、選択した前記原料の畜肉片、野菜片、魚介類片を油脂中に残して長期常温保存を可能とし、しかも優れた調理感をもたらす調味油の製造方法に関する。
本発明において、畜肉とは、牛肉、豚肉、鶏肉などが挙げられるが、それを単独で、または複数を組み合わせて用いることも含むものである。
なお、本発明にいう「調理感」とは、前記原料を常圧下で煮込んだあるいは炒めたときに感じられる特徴的な呈味や香りのことをいい、本発明によって得た調味油を使用することによって、手のこんだ調理をしなくとも、満足しえる意図した料理が簡単に再現できる特性を有することを意味する。
【０００２】
【従来の技術】
従来より、調味油の製造方法として、油脂に畜肉、野菜、魚介類を加え加熱処理することにより、油脂に原料の風味を移行した調味油の製法が知られ、例えば特公昭６３−３１１６９号公報（調味油の製造法）のように、密閉状態の中で反応処理を行うことで軽いフレーバー成分の揮散を防ぐ方法が、また特開平９−９９１０号公報（調味油の製造方法）には、温度帯の変化を利用する方法が開示されている。
【０００３】
【発明が解決しようとする課題】
しかしながら、前記技術思想は加熱処理した後、濾過して油脂のみを採取しており、濾過による残渣の発生や濾過で発生した残渣中に残る未抽出の呈味成分及び香気成分を廃棄してしまう結果、原料が保有する成分を十分に有効利用していないこと、更には廃棄に伴う公害問題などの問題点があり、特に残渣処理に伴う問題は、近年、産業廃棄物問題として社会的に深刻となっている。これまでの調味油の製法から出される残渣の多くはその中に有効成分を残しながらも廃棄物として処理されるため、その量は膨大であり、その一方でこれらを捨てる場所の確保は我国の国土的にも限界に近い状態であり、今や製造者がこれら残渣を産業廃棄物として大量に廃棄している現状とこれに要する費用は、社会、企業双方にとって無視できないものとされながら、これまでにこれを克服し改善に導くための具体的な解決策は提案されるには至っていなかった。
【０００４】
本発明は、上記問題の解決をはかるため、畜肉片、野菜片、魚介類片を濾過せず残すことにより、処理工程中抽出される呈味成分及び香気成分に加え、畜肉片、野菜片、魚介類片中に残る未抽出の呈味及び香気成分を含み、これを食したときに感じる食味性をより本格的な調理感のあるものとし、油脂分と香り、旨味、塩分を必要とする食品への利用が有効である。
本調味油は、即席麺の調味油をはじめ、炒め物やチャーハン、焼きそばなどに利用することが期待できるものであって、特に長期常温保存を可能とした調味油の製造方法の提供を課題とするものである。
【０００５】
【課題を解決するための手段】
上記目的を達成するための本発明に係る調味油の製造方法は、細断した畜肉の単品または種類の異なる畜肉の混合品に、食塩、酸味料、調味料を加えて煮込み、原料の水分を十分に蒸発させることによって、乾燥した食品混合物と前記混合品から抽出した水溶性呈味成分とを得る一次処理を施し、該一次処理により得られた前記食品混合物と前記水溶性呈味成分に対し、動植物油脂を加えて設定温度まで加熱し、その後に冷却する二次処理を施し、畜肉片を含んだままで長期常温保存を可能としたことを特徴とする。
また、本発明に係る調味油の製造方法は、細断した野菜の単品または種類の異なる野菜の混合品に、食塩、酸味料、調味料を加えて煮込み、原料の水分を十分に蒸発させることによって、乾燥した食品混合物と前記混合品から抽出した水溶性呈味成分とを得る一次処理を施し、該一次処理により得られた前記食品混合物と前記水溶性呈味成分に対し、動植物油脂を加えて設定温度まで加熱し、その後に冷却する二次処理を施し、野菜片を含んだままで長期常温保存を可能としたことを特徴とする。
【０００６】
更に、本発明に係る調味油の製造方法は、細断した魚介類の単品または種類の異なる魚介類の混合品に、食塩、酸味料、調味料を加えて煮込み、原料の水分を十分に蒸発させることによって、乾燥した食品混合物と前記混合品から抽出した水溶性呈味成分とを得る一次処理を施し、該一次処理により得られた前記食品混合物と前記水溶性呈味成分に対し、動植物油脂を加えて設定温度まで加熱し、その後に冷却する二次処理を施し、魚介類片を含んだままで長期常温保存を可能としたことを特徴とする。
本発明に係る調味油の製造方法は、細断した畜肉、野菜、魚介類について、それらの２種または全部の混合品に、食塩、酸味料、調味料を加えて煮込み、原料の水分を十分に蒸発させることによって、乾燥した食品混合物と前記混合品から抽出した水溶性呈味成分とを得る一次処理を施し、該一次処理により得られた前記食品混合物と前記水溶性呈味成分に対し、動植物油脂を加えて設定温度まで加熱し、その後に冷却する二次処理を施し、畜肉片、野菜片、魚介類片を含んだままで長期常温保存を可能としたことを特徴とする。
【０００７】
【発明の実施の形態】
以下に本発明の調味油の製造方法について、その最良の結果をもたらす実施の形態を図面に従い説明する。
図１は本発明の製造工程の説明図であり、詳しくは実施例１ないし６に共通する一連の製造工程としての（イ）ないし（ホ）からなる概要図であり、１Ａはおおよそ５ｍｍ前後に細断した畜肉、野菜、魚介類のごとき原料、１Ｂは１Ａより水溶性呈味成分の一部が抽出された状態、１Ｃは１Ｂより脂溶性成分の一部が抽出された状態、すなわち完成した調味油における原料片、２は水溶性呈味成分、３は動植物油脂、４は動植物油脂への脂溶性成分の可溶化、５は調理感のある香気成分を含む油脂、Ｐは開放型直火式釜、Ｂは撹拌用の羽根、Ｗは原料から脱水された水分を示す。
【０００８】
本発明の製造工程の概要を、実施例１の牛肉調味油を例に説明すると、まず、図中（イ）において原料１Ａ（牛挽肉２，０００ｇ、にんにく１００ｇ、生姜５０ｇ、食塩７５０ｇ、無水クエン酸１７．５ｇ、しょうゆ２００ｇ）を開放型直火式釜Ｐに入れ、羽根Ｂによる撹拌を行いながら適切な直火条件下で加熱を行う。（ロ）の図は、食塩の脱水効果により原料１Ａから多量の水分Ｗが滲出した様子を示し、この時、同時に水溶性呈味成分２の抽出が起こり、原料１Ａは１Ｂの状態へと変化する。水分Ｗは、加熱の進行に伴い徐々に蒸発し、図中（ハ）において水分は２０％程度となり、原料全体はソボロ状を呈する（一次処理の完了）。
【０００９】
引き続き、図中（ニ）において用意した動植物油脂３（パーム油２，５００ｇ）を釜Ｐに投入することにより、脂溶性成分の動植物油脂への可溶化４が起こり、１Ｂは１Ｃの状態へと変化する。その後、撹拌しながらの加熱を更に続け、設定温度（１５０℃）に達温後、火を止め、原料片と油脂が分離しないように撹拌しながら３０℃前後まで冷却し、牛肉調味油を得る（二次処理の完了）。
（ホ）の図は、完成した牛肉調味油の状態を表し、水溶性の呈味成分２や調理感のある香気成分を含む油脂５、更に原料片１Ｃが混在化された状態を示している。
以上のとおりの製造工程を経て完成した本調味油は、水分活性が低く抑えられ、更に酸味料との併用でｐＨ値を低下させ、また、高塩濃度条件下におかれることにより適切な保存性を高めることになる。
なお、図面中において、直火式加熱装置の図示、及び（ロ）ないし（ニ）での羽根Ｂの図示は省略した。
【００１０】
【実施例】
以下本発明に関し、実施例に基づき具体的に説明する。実施例１ないし６において使用した開放型直火式釜Ｐは、内容量約１３リットルの発明者自作の試作釜である。
釜の中の撹拌は回転軸に取り付けた撹拌用の羽根Ｂを回転させ、羽根の速度を２０ｒ．ｐ．ｍ前後で行った。実施例６で乾燥野菜を用いた以外はすべて生原料（冷凍品を含む）を用い、原料の細断には家庭用フードカッターを使用した。
【００１１】
実施例６に示されたような乾燥野菜チップのごとき乾燥原料を水分の多い原料と併用すると、乾燥原料は水分が極力排除されているため一次処理での水分の蒸発をすみやかに行うことができる。また、乾燥原料は完成した調味油における原料片としての呈味力が強く、加熱に対しても保形性がよいという利点をもつ。しかしながら、乾燥品のみを原料とした場合では水分の滲出が起こらないため、本発明の製造方法のいう調味油の製造は不可能である。乾燥品を原料の一部に使用するかいなかについては、調味油に求める用途上の目的や性質に合わせて選択すべきである。本実施例では、生原料のみを用いた調味油の実施例と乾燥原料を処方の一部に用いた実施例を記す。
【００１２】
実施例１
牛肉調味油
牛挽肉２，０００ｇ
にんにく１００ｇ
生姜５０ｇ
食塩７５０ｇ
無水クエン酸１７．５ｇ
しょうゆ２００ｇ
パーム油２，５００ｇ
【００１３】
牛肉調味油を作製した。一次処理として、直火式釜にパーム油以外の原料を投入し、釜の中で撹拌しながら原料をなじませる。釜に着火後、焦げを発生させないような適切な直火条件下で約２時間を目安に加熱し続け、じっくりと煮込み水分を２０％程度になるまで十分に蒸発させる。一次処理で留意すべきこととしては、原料の水分を十分に蒸発させることで、不十分なまま引き続いて二次処理へ移ると、二次処理の油脂中で多量の水分を蒸発させることとなり、油脂への負担が大きく、油脂の劣化につながり好ましくない結果を招くことになる。
【００１４】
次に、二次処理として、融解したパーム油を投入し、１時間を目安に釜の中の温度を１５０℃の設定温度まで上昇させる。二次処理で長時間の加熱を続けると、たとえ終点が同じ設定温度であっても程良い調理感を越えた焦げの状態に近づいてしまい、しかも出来上がり時の呈色も褐色化していく。設定温度に達した時点で火を止め、冷却する。気温により若干物性が異なるものの、パーム油が常温で固体である性質を利用し、畜肉片や野菜片と油脂が分離しないよう均一に撹拌しながら３０℃前後に冷却後、牛肉調味油４，０００ｇを得た。
【００１５】
実施例２
鶏肉調味油
鶏挽肉２，０００ｇ
食塩７５０ｇ
無水クエン酸１７．５ｇ
しょうゆ２００ｇ
パーム油２，５００ｇ
【００１６】
鶏肉調味油を作製した。パーム油以外の原料を直火式釜に入れ、釜の中で撹拌しながら原料をなじませ、釜に着火後、焦げを発生させないような適切な直火条件下で約２時間を目安に加熱し続け、じっくりと煮込み水分を２０％程度になるまで十分に蒸発させる。水分が十分に蒸発後、パーム油を投入し、１時間を目安に設定温度１２５℃に達するまで更に加熱する。達温後、３０℃前後まで冷却し、鶏肉調味油４，４００ｇを得た。
【００１７】
実施例３
玉ねぎ調味油
冷凍玉ねぎ２，０００ｇ
にんにく１００ｇ
生姜５０ｇ
食塩７５０ｇ
無水クエン酸１７．５ｇ
しょうゆ２００ｇ
パーム油▲１▼ ４００ｇ
パーム油▲２▼ ２，１００ｇ
【００１８】
細断された冷凍玉ねぎを用いて、玉ねぎ調味油を作製した。パーム油▲２▼以外の原料を直火式釜に入れ、撹拌しながら原料をなじませる（ここでのパーム油▲１▼の添加は、本原料中にほとんど油脂分がふくまれないため、加熱による焦げ発生防止を目的とするものである）。釜に着火後、焦げを発生させないような適切な直火条件下で約２時間３０分を目安に加熱し続け、じっくりと煮込み水分を２０％程度になるまで十分に蒸発させた後、パーム油▲２▼を釜に投入し、１時間を目安として設定温度１３０℃まで加熱する。達温後、３０℃前後まで冷却し、玉ねぎ調味油３，４００ｇを得た。
【００１９】
実施例４
にんじん調味油
にんじん２，０００ｇ
にんにく１００ｇ
生姜５０ｇ
食塩７５０ｇ
無水クエン酸１７．５ｇ
パーム油▲１▼ ４００ｇ
パーム油▲２▼ ２，１００ｇ
【００２０】
にんじん調味油を作製した。実施例３同様に、パーム油▲２▼以外の原料を直火式釜に入れ、撹拌しながら原料をなじませる。釜に着火後、焦げを発生させないような適切な直火条件下で約２時間を目安に加熱し続け、じっくりと煮込み水分を２０％程度になるまで十分に蒸発させた後、パーム油▲２▼を釜に投入し、１時間を目安として設定温度１２０℃まで加熱する。達温後、３０℃前後まで冷却し、にんじん調味油３，４６０ｇを得た。
【００２１】
実施例５
エビ調味油
冷凍エビ２，０００ｇ
にんにく１００ｇ
生姜５０ｇ
食塩７５０ｇ
無水クエン酸１７．５ｇ
パーム油▲１▼ ４００ｇ
パーム油▲２▼ ２，１００ｇ
【００２２】
冷凍エビを用いてエビ調味油を作製した。エビは、フードカッターにて細断してすりみ状になったものを使用した。実施例３同様に、パーム油▲２▼以外の原料を直火式釜に入れ、撹拌しながら原料をなじませる。釜に着火後、焦げを発生させないような適切な直火条件下で約２時間３０分を目安に加熱し続け、じっくりと煮込み水分を２０％程度になるまで十分に蒸発させた後、パーム油▲２▼を釜に投入し、１時間を目安として設定温度１２０℃まで加熱する。達温後、３０℃前後まで冷却し、エビ調味油３，６５０ｇを得た。
【００２３】
実施例６
豚肉調味油
豚挽肉２，０００ｇ
乾燥玉ねぎチップ１００ｇ
乾燥にんにくチップ５０ｇ
食塩７５０ｇ
無水クエン酸１７．５ｇ
しょうゆ２００ｇ
パーム油２，５００ｇ
【００２４】
豚肉調味油を作製した。直火式釜にパーム油以外の原料を入れ、釜の中で撹拌しながら原料をなじませる。乾燥野菜チップは、撹拌当初は豚挽肉の中に白く混在しているだけであるが、豚挽肉からの水分の滲出に伴い徐々にその水分を吸湿するので、作業性は実施例１牛肉調味油の場合と変わらない。釜に着火後、焦げを発生させないような適切な直火条件下で約２時間を目安に加熱し続け、じっくりと煮込み水分を２０％程度になるまで十分に蒸発させた後、パーム油を釜に投入し、１時間を目安として設定温度１０５℃まで加熱する。達温後、３０℃前後まで冷却し、豚肉調味油３，９５０ｇを得た。
【００２５】
〈官能評価〉
次に、前記実施例２の鶏肉調味油を使用した官能試験を実施した。鶏肉調味油（Ａ）、鶏肉調味油を加熱溶解後濾過して分離された油脂部（Ｂ）、鶏肉調味油を加熱溶解後濾過して分離された畜肉片部（Ｃ）として、各２ｇを熱湯１００ｃｃに溶かして３点で比較官能評価した。評価は、味、香り、総合的評価について、１０名のパネラーにより行った。それぞれのパネラーが評点として好ましい順に１位から３位までの順位をつけ、１位のものを５点、２位のものを３点、３位のものを１点として、それぞれ集計した。結果は表１、表２、表３のとおりであった。
【００２６】
【表１】

【表２】

【表３】

【００２７】
更に、即席麺（塩味）に前記（Ａ）を１食あたり１０ｇ添加したもの、鶏肉調味油の構成油脂部と畜肉片部の比率が７：３であることから、前記（Ｂ）を７ｇを添加したもの、前記（Ｃ）を３ｇを添加したもの、比較例として何も添加しないもの、の４点を塩分濃度を一定にして１０名のパネラーにより官能評価を行った。それぞれのパネラーが評点として好ましい順に１位から４位までの順位をつけ、１位のものを７点、２位のものを５点、３位のものを３点、４位のものを１点として、それぞれ集計した。結果は表４のとおりであり、畜肉片を残した調味油（Ａ）は、油脂部（Ｂ）、畜肉片部（Ｃ）よりも官能的に優れていることが判明した。
【００２８】
【表４】

【００２９】
〈保存試験結果〉
次に、実施例１で得た牛肉調味油の保存試験の結果を表５に示す。保存試験は、常温条件下（１０〜２５℃）にて６ケ月間行った。試験項目は、官能評価、一般生菌数、大腸菌群、酸価、過酸化物価とした。更に、恒温条件下（３３℃）で６０日間保存した際の、一般生菌数、大腸菌群の試験結果を表６に付す。
本結果において、常温での保存試験で官能、分析値に問題はなく、長期間の常温保存において良好なものであった。
【００３０】
【表５】

【表６】

【００３１】
【発明の効果】
本発明に係る請求項１ないし５の調味油の製造方法は、ともに共通する効果として一次、二次処理といった直火加熱処理により、各種原料からもたらされる呈味と香りが同時に持ち合わされ、優れた調理感を発揮できるものである。本製法で得られる調味油は、仕込み原料を全て有効にかつ無駄なく使用し、濾過により発生する残渣を廃棄することなく製品化されるものであって、産業廃棄物を排出しない点でも優れており、しかも各種原料を油脂に残留させたまま常温で長期保存を可能にした優れたものである。
【００３２】
すなわち、請求項１の本発明によれば、調理感のある畜肉の呈味と香りを持ち、畜肉片を含んだままで長期常温保存可能な調味油を製造することができる。
請求項２の本発明によれば、調理感のある野菜の呈味と香りを持ち、野菜片を含んだままで長期常温保存可能な調味油を製造することができる。
請求項３の本発明によれば、調理感のある魚介類の呈味と香りを持ち、魚介類片を含んだままで長期常温保存可能な調味油を製造することができる。
【００３３】
請求項４の本発明によれば、調理感のある畜肉、野菜、魚介類の呈味と香りを持ち、畜肉片、野菜片、魚介類片を含んだままで長期常温保存可能な調味油を製造することができる。
請求項５の本発明によれば、特定の設定温度とすることによって、請求項１、２、３または４項記載の調味油の製造方法についてより一層好適なものとして得られる。
【図面の簡単な説明】
【図１】本発明の製造工程の説明図
【符号の説明】
１Ａ細断した畜肉、野菜、魚介類のごとき原料
１Ｂ１Ａより水溶性呈味成分の一部が抽出された状態
１Ｃ１Ｂより脂溶性成分の一部が抽出された状態（すなわち、完成した調味油における原料片）
２水溶性呈味成分
３動植物油脂
４動植物油脂への脂溶性成分の可溶化
５調理感のある香気成分を含む油脂
Ｐ開放型直火式釜
Ｂ撹拌用の羽根
Ｗ原料から脱水された水分[0001]
BACKGROUND OF THE INVENTION
The present invention is a single piece of shredded meat or a mixture of different kinds of meat, a single piece of vegetable or a mixture of different kinds of vegetables, a single piece of seafood or a mixture of different kinds of seafood, or livestock meat, vegetables, For seafood, use two or all of them as raw materials, leave the selected pieces of meat, vegetables, and seafood in the oil and fat for long-term storage at room temperature, and provide an excellent cooking feeling. The present invention relates to a method for producing a seasoning oil.
In the present invention, the livestock meat includes beef, pork, chicken and the like, and includes use of these alone or in combination.
The “cooking feeling” as used in the present invention refers to the characteristic taste and aroma that is felt when the raw material is boiled or fried under normal pressure, and uses the seasoning oil obtained by the present invention. This means that a satisfactory and intended dish can be easily reproduced without elaborate cooking.
[0002]
[Prior art]
Conventionally, as a method for producing seasoning oil, there has been known a method for producing seasoning oil in which the flavor of the raw material is transferred to fats and oils by heat treatment by adding livestock meat, vegetables and seafood to the fats and oils, for example, Japanese Patent Publication No. 63-116969 As in (seasoning oil production method), a method for preventing volatilization of light flavor components by carrying out a reaction treatment in a sealed state is disclosed in JP-A-9-9910 (seasoning oil production method). A method using a change in temperature zone is disclosed.
[0003]
[Problems to be solved by the invention]
However, after the heat treatment, the technical idea collects only fats and oils by filtration, and discards unextracted taste components and aroma components remaining in the residue generated by filtration and residue generated by filtration. As a result, there are problems such as insufficient utilization of ingredients contained in raw materials and pollution problems associated with disposal, and in particular, problems associated with residue treatment have become socially serious as industrial waste problems in recent years. It has become. Since most of the residues produced from the conventional seasoning oil process are treated as waste while leaving the active ingredients in them, the amount is enormous. On the other hand, securing a place to dispose of these remains in Japan. It is close to the limit in terms of national land, and the current situation and the cost required by manufacturers to dispose of these residues as industrial waste in large quantities are now considered to be negligible for both society and companies. However, no concrete solution has been proposed to overcome this and lead to improvement.
[0004]
In order to solve the above-mentioned problem, the present invention leaves a piece of livestock meat, a piece of vegetable, and a piece of seafood without filtering, in addition to a taste component and aroma component extracted during the treatment process, a piece of meat, a piece of vegetable, Contains unextracted taste and aroma components remaining in the seafood pieces, making the taste that you feel when you eat them more authentic, and requires oil and fat, aroma, umami, and salt Use for food is effective.
This seasoning oil can be expected to be used for instant noodle seasoning, fried rice, fried rice, fried noodles, etc., and it is particularly important to provide a method for producing seasoning oil that can be stored at room temperature for a long period of time. To do.
[0005]
[Means for Solving the Problems]
In order to achieve the above object, the method for producing seasoning oil according to the present invention is to add a salt, a sour agent, a seasoning to a single piece of shredded meat or a mixture of different kinds of meat, and boil it, By sufficiently evaporating, a primary treatment is performed to obtain a dried food mixture and a water-soluble taste component extracted from the mixture, and the food mixture and the water-soluble taste component obtained by the primary treatment are subjected to a primary treatment. It is characterized in that animal and vegetable fats and oils are added, heated to a set temperature , and then subjected to a secondary treatment of cooling , and can be stored at room temperature for a long time while containing pieces of meat.
A method of manufacturing a flavoring oil of the present invention, the mixing product of the single item or different vegetables chopped vegetables, salt, acidulants, stewed adding seasonings, possible to sufficiently evaporate water ingredients By applying a primary treatment to obtain a dried food mixture and a water-soluble taste component extracted from the mixture, and adding animal and vegetable fats and oils to the food mixture and the water-soluble taste component obtained by the primary treatment It is characterized in that it is heated to a set temperature and then subjected to a secondary treatment of cooling to enable long-term storage at room temperature while containing vegetable pieces.
[0006]
Furthermore, the method for producing a seasoning oil according to the present invention includes adding a salt, a sour agent and a seasoning to a shredded fish or a mixture of different kinds of fish and shellfish, and sufficiently evaporating the water content of the raw material. By applying a primary treatment to obtain a dried food mixture and a water-soluble taste component extracted from the mixture, and to the food mixture and the water-soluble taste component obtained by the primary treatment, It is characterized in that it is heated to a set temperature and then subjected to a secondary treatment for cooling , and can be stored at room temperature for a long time while containing the seafood pieces.
The method for producing a seasoning oil according to the present invention is to simmer meat, vegetables, and seafood by adding salt, acidulant, seasoning to a mixture of these two or all of them, and sufficient moisture in the raw material By performing a primary treatment to obtain a dried food mixture and a water-soluble taste component extracted from the mixture, and for the food mixture and the water-soluble taste component obtained by the primary treatment, Animal and vegetable oils and fats are added, heated to a set temperature , and then subjected to a secondary treatment for cooling , enabling long-term storage at room temperature while containing pieces of meat, vegetables and seafood.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, embodiments of the method for producing a seasoning oil of the present invention that bring about the best results will be described with reference to the drawings.
FIG. 1 is an explanatory diagram of the manufacturing process of the present invention. Specifically, FIG. 1 is a schematic diagram consisting of (a) to (e) as a series of manufacturing processes common to the first to sixth embodiments, and 1A is about 5 mm. Raw materials such as shredded meat, vegetables and seafood, 1B is a state in which a part of water-soluble taste components are extracted from 1A, 1C is a state in which a part of fat-soluble components is extracted from 1B, that is, completed Raw material pieces in seasoning oil, 2 is water-soluble taste component, 3 is animal and vegetable oil and fat, 4 is solubilized fat-soluble component in animal and vegetable oil and fat, 5 is oil and fat containing aroma components with a feeling of cooking, P is open-type open fire A type kettle, B is a stirring blade, and W is water dehydrated from the raw material.
[0008]
The outline of the production process of the present invention will be described by taking the beef seasoning oil of Example 1 as an example. First, in FIG. 1 (a), raw material 1A (2,000g ground beef, garlic 100g, ginger 50g, salt 750g, anhydrous citrus 17.5 g of acid and 200 g of soy sauce) are put into an open type direct-fired kettle P and heated under appropriate direct-fired conditions while stirring with the blade B. The figure of (b) shows a state in which a large amount of water W exudes from the raw material 1A due to the dehydration effect of the salt. At this time, extraction of the water-soluble taste component 2 occurs at the same time, and the raw material 1A changes to the state of 1B. To do. The water W gradually evaporates with the progress of heating, and the water content becomes about 20% in (c) in the figure, and the whole raw material has a soboro-like shape (completion of the primary treatment).
[0009]
Subsequently, by adding the animal and plant fats and oils 3 (palm oil 2,500 g) prepared in (d) in the figure to the kettle P, the solubilization 4 of the fat-soluble components in the animal and vegetable fats and oils occurs, and 1B becomes a state of 1C. Change. Then, heating with stirring is further continued, and after reaching the set temperature (150 ° C.), the fire is stopped, cooling to around 30 ° C. with stirring so as not to separate the raw material pieces and fats and oils, and beef seasoning oil is obtained. (Completion of secondary processing).
The figure of (e) shows the state of the finished beef seasoning oil, and shows a state in which the water-soluble taste component 2 and the oil / fat 5 containing the aroma component with a cooking feeling and the raw material piece 1C are mixed. .
The seasoning oil completed through the production process as described above has a low water activity, and further reduces the pH value when used in combination with a sour agent, and is stored properly under high salt concentration conditions. It will increase the sex.
In the drawings, the illustration of the direct heating type heating device and the illustration of the blade B in (b) to (d) are omitted.
[0010]
【Example】
Hereinafter, the present invention will be specifically described based on examples. The open type open fire type pot P used in Examples 1 to 6 is a prototype pot made by the inventor with an internal capacity of about 13 liters.
For stirring in the kettle, the stirring blade B attached to the rotating shaft is rotated, and the speed of the blade is adjusted to 20 r. p. It was performed around m. Except for using dried vegetables in Example 6, all raw materials (including frozen products) were used, and a household food cutter was used for shredding the raw materials.
[0011]
When a dry raw material such as dried vegetable chips as shown in Example 6 is used in combination with a raw material with a high amount of water, the dry raw material is able to quickly evaporate water in the primary treatment because water is excluded as much as possible. . In addition, the dry raw material has an advantage that it has a strong taste as a raw material piece in the finished seasoning oil, and has good shape retention even when heated. However, when only dry products are used as raw materials, moisture exudation does not occur, and therefore it is impossible to produce seasoning oil as referred to in the production method of the present invention. Whether to use the dried product as a part of the raw material should be selected according to the purpose and properties of the seasoning oil. In this example, an example of seasoning oil using only raw materials and an example using dry raw materials as part of the formulation are described.
[0012]
Example 1
Beef seasoning oil ground beef 2,000g
100g garlic
Ginger 50g
750g of salt
17.5 g of anhydrous citric acid
200g soy sauce
Palm oil 2,500g
[0013]
A beef seasoning oil was prepared. As a primary treatment, raw materials other than palm oil are put into a direct-fired kettle, and the raw materials are blended while stirring in the kettle. After igniting the kettle, continue heating for about 2 hours under appropriate direct fire conditions that do not cause scorching, and then slowly evaporate until the water content is about 20%. What should be noted in the primary treatment is that the moisture of the raw material is sufficiently evaporated, and if it continues to the secondary treatment while being insufficient, a large amount of moisture will be evaporated in the oil and fat of the secondary treatment, The burden on fats and oils is large, leading to the deterioration of the fats and oils and undesirable results.
[0014]
Next, as a secondary treatment, molten palm oil is added, and the temperature in the kettle is raised to a set temperature of 150 ° C. for 1 hour as a guide. If heating is continued for a long time in the secondary treatment, even if the end point is the same set temperature, it will approach a burnt state that exceeds a reasonable cooking feeling, and the coloration upon completion will also turn brown. When the set temperature is reached, turn off the fire and cool. 4,000g of beef seasoning oil after cooling to around 30 ° C while stirring uniformly so as not to separate the pieces of meat and vegetables and fats and oils using the property that palm oil is solid at room temperature, although the physical properties are slightly different depending on the temperature. Got.
[0015]
Example 2
2,000g chicken seasoning oil minced chicken
750g of salt
17.5 g of anhydrous citric acid
200g soy sauce
Palm oil 2,500g
[0016]
Chicken seasoning oil was prepared. Raw materials other than palm oil are placed in a direct-fired kettle, and the raw materials are blended while stirring in the kettle. After igniting the kettle, heating is performed for about 2 hours under appropriate direct-fire conditions that do not cause scorching. Continue to boil and slowly evaporate until the water content is about 20%. After the water has sufficiently evaporated, the palm oil is added and further heated until reaching the set temperature of 125 ° C. for 1 hour. After reaching the temperature, it was cooled to around 30 ° C. to obtain 4,400 g of chicken seasoning oil.
[0017]
Example 3
Onion seasoning oil 2,000g frozen onion
100g garlic
Ginger 50g
750g of salt
17.5 g of anhydrous citric acid
200g soy sauce
Palm oil (1) 400g
Palm oil (2) 2,100g
[0018]
Onion seasoning oil was produced using the chopped frozen onion. Put raw materials other than palm oil (2) into a direct-fired kettle and mix the raw materials while stirring. (Because the addition of palm oil (1) here contains almost no oil or fat, heat The purpose is to prevent the occurrence of scorching due to). After igniting the kettle, continue heating for about 2 hours and 30 minutes under appropriate direct fire conditions that do not cause scorching, and after boiling it thoroughly until the water content is about 20%, (2) is put into the kettle and heated to a set temperature of 130 ° C. using 1 hour as a guide. After reaching the temperature, it was cooled to around 30 ° C. to obtain 3,400 g of onion seasoning oil.
[0019]
Example 4
Carrot seasoning oil carrot 2,000g
100g garlic
Ginger 50g
750g of salt
17.5 g of anhydrous citric acid
Palm oil (1) 400g
Palm oil (2) 2,100g
[0020]
Carrot seasoning oil was prepared. In the same manner as in Example 3, raw materials other than palm oil (2) are placed in a direct-fired kettle, and the raw materials are mixed with stirring. After igniting the kettle, continue heating for about 2 hours under appropriate direct fire conditions that do not cause scorching, and after having fully evaporated until the moisture content is about 20%, palm oil ▲ 2 ▼ is put in the kettle and heated to a set temperature of 120 ° C with 1 hour as a guide. After the temperature reached, it was cooled to around 30 ° C. to obtain 3,460 g of carrot seasoning oil.
[0021]
Example 5
Shrimp seasoning oil frozen shrimp 2,000g
100g garlic
Ginger 50g
750g of salt
17.5 g of anhydrous citric acid
Palm oil (1) 400g
Palm oil (2) 2,100g
[0022]
Shrimp seasoning oil was prepared using frozen shrimp. The shrimp was shredded with a food cutter and used in a ground shape. In the same manner as in Example 3, raw materials other than palm oil (2) are placed in a direct-fired kettle, and the raw materials are mixed with stirring. After igniting the kettle, continue heating for about 2 hours and 30 minutes under appropriate direct fire conditions that do not cause scorching, and after boiling it thoroughly until the water content is about 20%, (2) is put into the kettle and heated to a set temperature of 120 ° C with 1 hour as a guide. After the temperature reached, it was cooled to around 30 ° C. to obtain 3,650 g of shrimp seasoning oil.
[0023]
Example 6
Pork seasoning oil minced pork 2,000g
100g dried onion chips
50g dried garlic chips
750g of salt
17.5 g of anhydrous citric acid
200g soy sauce
Palm oil 2,500g
[0024]
Pork seasoning oil was prepared. Put raw materials other than palm oil in a direct-fired kettle, and mix the ingredients with stirring in the kettle. Dried vegetable chips are only mixed white in the minced pork at the beginning of agitation, but the moisture is gradually absorbed as the moisture exudes from the minced pork, so the workability of Example 1 beef seasoning oil The same as in the case of. After igniting the kettle, keep heating for about 2 hours under an appropriate direct fire condition that does not cause scorching, and after boiling it thoroughly until the water content is about 20%, boil the palm oil into the kettle. And heated to a set temperature of 105 ° C. using 1 hour as a guide. After the temperature reached, it was cooled to around 30 ° C. to obtain 3,950 g of pork seasoning oil.
[0025]
<sensory evaluation>
Next, a sensory test using the chicken seasoning oil of Example 2 was performed. 2g each as chicken seasoning oil (A), fat and oil part (B) separated by heating and dissolving chicken seasoning oil, and piece of livestock meat (C) separated by filtration after heating and dissolving chicken seasoning oil It was dissolved in 100 cc of hot water and subjected to comparative sensory evaluation at three points. Evaluation was performed by 10 panelists about taste, aroma, and comprehensive evaluation. Each panelist ranked from the 1st to the 3rd in order of preference as the score, and the 1st place was 5 points, the 2nd place was 3 points, and the 3rd place was 1 point. The results were as shown in Table 1, Table 2, and Table 3.
[0026]
[Table 1]

[Table 2]

[Table 3]

[0027]
Furthermore, 10g of the above (A) is added to instant noodles (salty), and the ratio of the component part of the chicken seasoning oil to the piece of livestock meat is 7: 3, so 7g of (B) is added. Sensory evaluation was carried out by 10 panelists with the salt concentration kept constant at 4 points, that is, 3 g of the above (C) added, and nothing added as a comparative example. Each panelist ranks from 1st to 4th in the order of preference as the score, 7 points for the 1st place, 5 points for the 2nd place, 3 points for the 3rd place, 1 point for the 4th place Respectively. The results are as shown in Table 4, and it was found that the seasoning oil (A) leaving the piece of livestock meat was sensuously superior to the fat portion (B) and the piece of livestock meat (C).
[0028]
[Table 4]

[0029]
<Results of storage test>
Next, Table 5 shows the results of the preservation test of the beef seasoning oil obtained in Example 1. The storage test was conducted for 6 months under normal temperature conditions (10 to 25 ° C.). The test items were sensory evaluation, general viable count, coliform group, acid value, and peroxide value. Further, Table 6 shows the general viable cell count and coliform group test results when stored for 60 days under constant temperature conditions (33 ° C.).
In this result, there was no problem in the sensory and analytical values in the storage test at normal temperature, and it was good in long-term storage at normal temperature.
[0030]
[Table 5]

[Table 6]

[0031]
【The invention's effect】
The method for producing a seasoning oil according to claims 1 to 5 according to the present invention has both the taste and aroma brought from various raw materials at the same time by the direct heat treatment such as the primary and secondary treatments as a common effect, and is excellent. The cooking feeling can be demonstrated. The seasoning oil obtained by this production method uses all the raw materials effectively and without waste, and is commercialized without discarding the residue generated by filtration, and is excellent in that it does not discharge industrial waste. In addition, it is excellent in that it can be stored for a long time at room temperature with various raw materials remaining in the oil.
[0032]
That is, according to the present invention of claim 1, it is possible to produce a seasoning oil that has the taste and aroma of livestock meat with a feeling of cooking and can be stored at room temperature for a long period of time while containing the meat pieces.
According to the second aspect of the present invention, it is possible to produce a seasoning oil that has the taste and aroma of vegetables with a feeling of cooking, and that can be stored at room temperature for a long period of time while containing vegetable pieces.
According to the present invention of claim 3, it is possible to produce a seasoning oil that has the taste and aroma of seafood with a feeling of cooking and can be stored at room temperature for a long period of time while containing the seafood pieces.
[0033]
According to the fourth aspect of the present invention, a seasoning oil having the taste and aroma of cooked livestock meat, vegetables and seafood and capable of being stored at room temperature for a long time while containing livestock meat pieces, vegetable pieces and seafood pieces is produced. can do.
According to the fifth aspect of the present invention, the seasoning oil production method according to the first, second, third, or fourth aspect can be obtained as a more preferable one by setting the specific set temperature.
[Brief description of the drawings]
FIG. 1 is an explanatory diagram of the manufacturing process of the present invention.
1A Raw material such as shredded meat, vegetables, seafood 1B A part of water-soluble taste component is extracted from 1A 1C A part of fat-soluble component is extracted from 1B (ie, finished seasoning oil Raw material pieces)
2 Water-soluble taste components 3 Animal and vegetable fats and oils 4 Solubilization of fat-soluble components in animal and vegetable oils and fats 5 Oils and fats containing aroma components with a feeling of cooking Open direct-fired kettle B Wings for stirring

Claims

Extracted from the dried food mixture and the above mixture by adding salt, acidulant and seasoning to a single piece of shredded meat or a mixture of different kinds of meat and simmering, fully evaporating the moisture of the raw material subjected to primary treatment to obtain a water soluble taste components, heating said food mixture obtained by the primary process to said water soluble taste components, to a set temperature by adding animal and vegetable fats and oils, and then cooling the secondary A method for producing a seasoning oil, characterized in that it is processed and can be stored at room temperature for a long period of time while including a piece of meat.

Extracted from the dried food mixture and the above mixture by adding salt, sour and seasoning to a single chopped vegetable or a mixture of different types of vegetables and boiling, and sufficiently evaporating the water content of the ingredients subjected to primary treatment to obtain a water soluble taste components, heating said food mixture obtained by the primary process to said water soluble taste components, to a set temperature by adding animal and vegetable fats and oils, and then cooling the secondary A method for producing a seasoning oil, characterized in that it is processed and can be stored at room temperature for a long time while containing vegetable pieces.

By adding salt, acidulant and seasoning to a single piece of shredded seafood or a mixture of different kinds of seafood, simmering, and sufficiently evaporating the moisture of the raw material , from the dried food mixture and the mixture A primary treatment for obtaining the extracted water-soluble taste component is performed, and the food mixture and the water-soluble taste component obtained by the primary treatment are heated to a set temperature by adding animal and vegetable fats and oils , and then cooled. A method for producing seasoning oil, characterized in that it is subjected to secondary treatment and can be stored at room temperature for a long time while containing a piece of seafood.

Chopped meat, vegetables, for seafood, in their two or all of the mixing products, salt, acidulants, stewed adding seasonings, by adequately evaporate water ingredients, and dried food mixture Applying a primary treatment to obtain a water-soluble taste component extracted from the mixed product, to the food mixture and the water-soluble taste component obtained by the primary treatment , heated to a set temperature by adding animal and vegetable fats and oils , A method for producing seasoning oil, which is then subjected to a secondary treatment for cooling, and can be stored at room temperature for a long period of time while containing pieces of meat, vegetables and seafood.

The said preset temperature was 105-150 degreeC, The manufacturing method of the seasoning oil of Claim 1, 2, 3 or 4 characterized by the above-mentioned.