JP5095867B1 - Oil composition - Google Patents
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- JP5095867B1 JP5095867B1 JP2012020676A JP2012020676A JP5095867B1 JP 5095867 B1 JP5095867 B1 JP 5095867B1 JP 2012020676 A JP2012020676 A JP 2012020676A JP 2012020676 A JP2012020676 A JP 2012020676A JP 5095867 B1 JP5095867 B1 JP 5095867B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
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Abstract
【課題】焙煎ごま油を含有する油脂組成物であって、その調理品の塩味及び旨味をしっかり感じさせることができる、及び／又は、油っこさを感じ難くさせることができる油脂組成物及びその調理品を提供する。
【解決手段】辛味成分を９ｐｐｍ以上５１ｐｐｍ以下含有した油脂組成物であって、前記油脂組成物の４０質量％以上８０質量％以下が焙煎ごま油であり、かつ前記油脂組成物の下記で定義されるロビボンド比色値（２５．４ｍｍセル）が１６０〜２６０の範囲内である油脂組成物。
ロビボンド比色値（２５．４ｍｍセル）＝Ｙ＋１０×Ｒ＋１０×Ｂ
（Ｙ：黄色スライドの数字、Ｒ：赤色スライドの数字、Ｂ：青色スライドの数字）
【選択図】なしAn oil / fat composition containing roasted sesame oil, the oil / fat composition capable of making the salty taste and umami of the cooked product feel firm and / or making it difficult to feel the oiliness. Provide cooked goods.
SOLUTION: An oil / fat composition containing 9 ppm to 51 ppm of a pungent component, wherein 40% by mass to 80% by mass of the oil / fat composition is roasted sesame oil, and is defined below in the oil / fat composition. The oil-and-fat composition whose Robibond colorimetric value (25.4mm cell) is in the range of 160-260.
Robibond colorimetric value (25.4 mm cell) = Y + 10 × R + 10 × B
(Y: yellow slide number, R: red slide number, B: blue slide number)
[Selection figure] None
Description
本発明は、油脂組成物に関するものであり、特に辛味成分を含有し、かつ油脂として焙煎ごま油を含有する油脂組成物に関するものである。 The present invention relates to an oil / fat composition, and particularly to an oil / fat composition containing a pungent component and roasted sesame oil as the oil / fat.
風味の良い食用油として、焙煎ごま油が知られており（例えば、特許文献１参照）、各種調理品に使用されている。 Roasted sesame oil is known as a edible edible oil (see, for example, Patent Document 1) and is used in various cooked products.
一方、辛味成分を含有した油脂組成物が知られており、例えば、体脂肪低下用の油脂組成物が知られている（特許文献２参照）。 On the other hand, an oil and fat composition containing a pungent component is known, for example, an oil and fat composition for reducing body fat is known (see Patent Document 2).
しかしながら、焙煎ごま油の風味を改善するための辛味成分を含有した油脂組成物は知られていない。 However, an oil / fat composition containing a pungent component for improving the flavor of roasted sesame oil is not known.
本発明者らは鋭意研究に努めた結果、焙煎ごま油、特に焙煎ごま油を含有する油脂組成物であって所定の色を有する（下記で定義される油脂色値が１３０〜３５０の範囲内である）油脂組成物は、それを用いて調理した調理品の塩味や旨味を感じられ難くしてしまう、及び／又は、当該調理品を油っこく感じられるようにしてしまうという課題を有することを発見した。そして、結果として、当該調理品の美味しさを減じさせてしまうという課題を有することを発見した。
油脂色値（２５．４ｍｍセル）＝Ｙ＋１０×Ｒ＋１０×Ｂ
Ｙ：黄色スライドの数字
Ｒ：赤色スライドの数字
Ｂ：青色スライドの数字
As a result of diligent research, the inventors of the present invention have obtained a roasted sesame oil, particularly an oil and fat composition containing roasted sesame oil, having a predetermined color (the oil color value defined below is within the range of 130 to 350). It has been found that the oil and fat composition has a problem that it makes it difficult to feel the salty taste and umami of the cooked food prepared using it, and / or makes the cooked food feel oily. did. And as a result, it discovered having the subject of reducing the deliciousness of the said cooking goods.
Oil color value (25.4 mm cell) = Y + 10 × R + 10 × B
Y: Yellow slide number R: Red slide number B: Blue slide number
従って、本発明の目的は、焙煎ごま油を含有する油脂組成物であって、その調理品の塩味及び旨味をしっかり感じさせることができる、及び／又は、油っこさを感じ難くさせることができる油脂組成物及びその調理品を提供することである。 Accordingly, an object of the present invention is an oil and fat composition containing roasted sesame oil, which can make the cooked product have a good salty taste and umami taste and / or make it difficult to feel oiliness. It is to provide an oil and fat composition and a cooked product thereof.
本発明は、上記目的を達成するために、下記の［１］〜［２］を提供する。
In order to achieve the above object, the present invention provides the following [1] to [ 2 ].
［１］辛味成分を９ｐｐｍ以上５１ｐｐｍ以下含有した油脂組成物であって、前記辛味成分がカプサイシン及びジヒドロカプサイシンであり、前記油脂組成物の４０質量％以上８０質量％以下が焙煎ごま油であり、前記焙煎ごま油以外の油脂成分が菜種油であり、かつ前記焙煎ごま油の下記で定義される油脂色値（２５．４ｍｍセル）が１３０〜３５０の範囲内であり、前記油脂組成物の下記で定義される油脂色値（２５．４ｍｍセル）が１６０〜２６０の範囲内であることを特徴とする油脂組成物。
油脂色値（２５．４ｍｍセル）＝Ｙ＋１０×Ｒ＋１０×Ｂ
Ｙ：黄色スライドの数字
Ｒ：赤色スライドの数字
Ｂ：青色スライドの数字
［２］前記［１］に記載の油脂組成物を用いて調理されたことを特徴とする調理品。
[1] An oil and fat composition containing 9 to 51 ppm of a pungent component , wherein the pungent component is capsaicin and dihydrocapsaicin, and 40 to 80% by mass of the fat and oil composition is roasted sesame oil, The oil and fat component other than the roasted sesame oil is rapeseed oil, and the oil and fat color value (25.4 mm cell) defined below of the roasted sesame oil is within the range of 130 to 350. An oil / fat composition having a defined fat / oil color value (25.4 mm cell) in a range of 160 to 260.
Oil color value (25.4 mm cell) = Y + 10 × R + 10 × B
Y: Numbers of yellow slides R: Numbers of red slides B: Numbers of blue slides [ 2 ] A cooked product cooked using the oil and fat composition described in [1 ] above.
本発明によると、焙煎ごま油を含有する油脂組成物であって、その調理品の塩味及び旨味をしっかり感じさせることができる、及び／又は、油っこさを感じ難くさせることができる油脂組成物及びその調理品を提供することができる。 According to the present invention, an oil and fat composition containing roasted sesame oil, which can make the salty taste and umami of the cooked product feel firmly and / or make it difficult to feel oiliness. And cooking products thereof.
〔本発明の実施の形態に係る油脂組成物〕
本発明の実施の形態に係る油脂組成物は、辛味成分を９ｐｐｍ以上５１ｐｐｍ以下含有した油脂組成物であって、前記油脂組成物の４０質量％以上８０質量％以下が焙煎ごま油であり、かつ前記油脂組成物の下記で定義される油脂色値（２５．４ｍｍセル）が１６０〜２６０の範囲内であることを特徴とする。
油脂色値（２５．４ｍｍセル）＝Ｙ＋１０×Ｒ＋１０×Ｂ
Ｙ：黄色スライドの数字
Ｒ：赤色スライドの数字
Ｂ：青色スライドの数字
[Oil composition according to the embodiment of the present invention]
The oil and fat composition according to the embodiment of the present invention is an oil and fat composition containing 9 to 51 ppm of a pungent component, wherein 40 to 80% by mass of the oil and fat composition is roasted sesame oil, and The fat and oil color value (25.4 mm cell) defined below of the fat and oil composition is in the range of 160 to 260.
Oil color value (25.4 mm cell) = Y + 10 × R + 10 × B
Y: Yellow slide number R: Red slide number B: Blue slide number
ここで、上記で定義される油脂色値（２５．４ｍｍセル）は、ロビボンド法（日本油化学協会、基準油脂分析試験法２．２．１．１）に基づいて測定したＹ，Ｒ，Ｂの数字を上記式に当て嵌めることにより求めることができる。
Here, the fat and oil color values (25.4 mm cell) defined above are Y, R, and B measured based on the Robibond method (Japan Oil Chemistry Association, Standard Oil and Fat Analysis Test Method 2.2.1.1). This number can be obtained by fitting to the above formula.
本実施の形態に係る油脂組成物の油脂色値（２５．４ｍｍセル）は、１６０〜２６０の範囲内である必要があるが、１７０〜２５０の範囲であることが好ましく、１８０〜２３０の範囲であることがより好ましい。
The fat and oil color value (25.4 mm cell) of the fat and oil composition according to the present embodiment needs to be in the range of 160 to 260, preferably in the range of 170 to 250, and in the range of 180 to 230. It is more preferable that
（辛味成分）
本発明の実施の形態に係る油脂組成物は、辛味成分を含有する。辛味成分としては、特に限定されるものではないが、トウガラシ、コショウ、山椒等の辛味成分、中でもトウガラシの辛味成分であるカプサイシン及びジヒドロカプサイシンが好ましく、カプサイシンが特に好ましい。１種のみならず２種以上の辛味成分を含有させてもよい。カプサイシン及びジヒドロカプサイシンの双方を含有させることが好ましい。
(Pungency ingredient)
The oil and fat composition according to the embodiment of the present invention contains a pungent component. The pungent component is not particularly limited, but pungent components such as pepper, pepper and yam, among which capsaicin and dihydrocapsaicin, which are pungent components of pepper, are preferred, and capsaicin is particularly preferred. You may contain not only 1 type but 2 or more types of pungent components. It is preferable to contain both capsaicin and dihydrocapsaicin.
辛味成分は、油脂組成物に９ｐｐｍ以上５１ｐｐｍ以下含有させる。好ましくは、１０ｐｐｍ以上４５ｐｐｍ以下の辛味成分を含有させ、より好ましくは、１２ｐｐｍ以上３４ｐｐｍ以下の辛味成分を含有させる。 The pungent component is contained in the oil and fat composition at 9 ppm or more and 51 ppm or less. Preferably, 10 ppm or more and 45 ppm or less of a pungent component is contained, and more preferably, 12 ppm or more and 34 ppm or less of a pungent component is contained.
カプサイシン及びジヒドロカプサイシンの双方を含有させる場合、カプサイシンを６ｐｐｍ以上３０ｐｐｍ以下含有させ、ジヒドロカプサイシンを３ｐｐｍ以上２１ｐｐｍ以下含有させることが好ましい。７ｐｐｍ以上２７ｐｐｍ以下のカプサイシンを含有させ、３ｐｐｍ以上１８ｐｐｍ以下のジヒドロカプサイシンを含有させることがより好ましい。さらに好ましくは、８ｐｐｍ以上２０ｐｐｍ以下のカプサイシンを含有させ、４ｐｐｍ以上１４ｐｐｍ以下のジヒドロカプサイシンを含有させる。 When both capsaicin and dihydrocapsaicin are contained, it is preferable to contain capsaicin from 6 ppm to 30 ppm and dihydrocapsaicin from 3 ppm to 21 ppm. More preferably, 7 ppm or more and 27 ppm or less of capsaicin is contained, and 3 ppm or more and 18 ppm or less of dihydrocapsaicin is contained. More preferably, 8 ppm or more and 20 ppm or less of capsaicin is contained, and 4 ppm or more and 14 ppm or less of dihydrocapsaicin is contained.
カプサイシン又はジヒドロカプサイシンを単独で含有させる場合、カプサイシン又はジヒドロカプサイシンを９ｐｐｍ以上５１ｐｐｍ以下含有させることが好ましい。１０ｐｐｍ以上４５ｐｐｍ以下のカプサイシン又はジヒドロカプサイシンを含有させることがより好ましい。さらに好ましくは、１２ｐｐｍ以上３４ｐｐｍ以下のカプサイシン又はジヒドロカプサイシンを含有させる。 When capsaicin or dihydrocapsaicin is contained alone, it is preferable to contain capsaicin or dihydrocapsaicin in an amount of 9 ppm to 51 ppm. More preferably, 10 ppm or more and 45 ppm or less of capsaicin or dihydrocapsaicin is contained. More preferably, 12 ppm or more and 34 ppm or less of capsaicin or dihydrocapsaicin is contained.
（焙煎ごま油）
本発明の実施の形態に係る油脂組成物は、油脂組成物の４０質量％以上８０質量％以下が焙煎ごま油である。焙煎ごま油は、油脂組成物の４５質量％以上７５質量％以下であることが好ましく、５０質量％以上７０質量％以下であることがより好ましい。焙煎ごま油は、前述の油脂色値（２５．４ｍｍセル）が１３０〜３５０の範囲内であるものを用いることが好ましい。より好ましくは、油脂色値（２５．４ｍｍセル）が１５０〜３３０の範囲内の焙煎ごま油であり、さらに好ましくは、１８０〜３００の範囲内の焙煎ごま油である。
(Roasted sesame oil)
In the oil and fat composition according to the embodiment of the present invention, 40 to 80% by mass of the oil and fat composition is roasted sesame oil. The roasted sesame oil is preferably 45% by mass or more and 75% by mass or less, and more preferably 50% by mass or more and 70% by mass or less of the oil or fat composition. As the roasted sesame oil, it is preferable to use one having the oil color value (25.4 mm cell) in the range of 130 to 350. More preferred is roasted sesame oil having an oil color value (25.4 mm cell) in the range of 150 to 330, and more preferred is roasted sesame oil in the range of 180 to 300.
（その他の油脂成分）
本発明の実施の形態に係る油脂組成物は、焙煎ごま油以外に、油脂成分として、種々の油脂を含有させることができる。例えば、菜種や大豆などの焙煎油、菜種油、こめ油、ぶどう種子油、大豆油、コーン油、紅花油、ひまわり油、綿実油、パーム油、オリーブ油などの精製植物油を含有させることができる。これらは、１種又は２種以上含有させてもよい。中でも、菜種油、こめ油、ぶどう種子油、大豆油、コーン油、紅花油、ひまわり油が好ましく、菜種油がより好ましい。その他の油脂成分の含量は、油脂組成物の２０質量％以上６０質量％以下であることが好ましく、２５質量％以上５５質量％以下であることがより好ましく、３０質量％以上５０質量％以下であることがさらに好ましい。
(Other fats and oils)
The fat and oil composition according to the embodiment of the present invention can contain various fats and oils as the fat and oil component in addition to the roasted sesame oil. For example, refined vegetable oils such as roasting oil such as rapeseed and soybean, rapeseed oil, rice oil, grape seed oil, soybean oil, corn oil, safflower oil, sunflower oil, cottonseed oil, palm oil and olive oil can be contained. You may contain these 1 type or 2 types or more. Among these, rapeseed oil, rice bran oil, grape seed oil, soybean oil, corn oil, safflower oil, and sunflower oil are preferable, and rapeseed oil is more preferable. The content of the other oil / fat components is preferably 20% by mass or more and 60% by mass or less of the oil / fat composition, more preferably 25% by mass or more and 55% by mass or less, and 30% by mass or more and 50% by mass or less. More preferably it is.
（製造方法）
本発明の実施の形態に係る油脂組成物に含有する焙煎ごま油は、公知の方法により製造でき、具体的には、原料種子を選別した後、焙煎し、その後、圧搾、ろ過、静置、ろ過及び静置の繰り返し、仕上げろ過の工程を経ることで得られる。この際、焙煎の程度を調節、及び／又は精製ごま油を配合することで、油脂色値（２５．４ｍｍセル）が前述の範囲内となる焙煎ごま油を得る。
(Production method)
The roasted sesame oil contained in the oil and fat composition according to the embodiment of the present invention can be produced by a known method. Specifically, after selecting raw material seeds, roasting is performed, and then compression, filtration, and standing are performed. It is obtained by repeating filtration, standing, and finishing filtration. At this time, roasted sesame oil whose oil color value (25.4 mm cell) is within the above-mentioned range is obtained by adjusting the degree of roasting and / or blending refined sesame oil.
本発明の実施の形態に係る油脂組成物は、例えば、辛味成分の原料としてトウガラシを用いる場合、以下のようにして製造できる。
一部又は全量の焙煎ごま油にトウガラシを入れて加熱し、辛味成分を抽出した後、ろ過の工程を経る。その後、辛味成分を含んだ焙煎ごま油と残りの油脂成分とを混合し、油脂組成物を得る。油脂組成物中の辛味成分の含量は、焙煎ごま油で抽出する際に投入するトウガラシの量と抽出時間で調整することができる。また、油脂組成物の油脂色値は、トウガラシ由来の色と焙煎ごま油・配合する油脂の色のバランスで調整することができる。
The oil-and-fat composition according to the embodiment of the present invention can be produced as follows, for example, when a red pepper is used as a raw material for the pungent component.
Pepper is added to some or all of the roasted sesame oil and heated to extract pungent components, followed by a filtration step. Thereafter, the roasted sesame oil containing the pungent component and the remaining fat and oil components are mixed to obtain an oil and fat composition. The content of the pungent component in the oil and fat composition can be adjusted by the amount of pepper and the extraction time to be added when extracting with roasted sesame oil. Moreover, the fat and oil color value of the fat and oil composition can be adjusted by the balance between the color derived from red pepper and the color of roasted sesame oil and fats and oils to be blended.
〔本発明の実施の形態に係る調理品〕
本発明の実施の形態に係る調理品は、上記本発明の実施の形態に係る油脂組成物を用いて調理されたことを特徴とする。
[Cooked product according to the embodiment of the present invention]
The cooked product according to the embodiment of the present invention is characterized by being cooked using the oil and fat composition according to the embodiment of the present invention.
本発明の実施の形態に係る油脂組成物は、種々の調理品に使用できるが、調味料として塩を使用する料理、例えば、スープ、炒め物、和え物、ナムルに好適に使用できる。 The oil and fat composition according to the embodiment of the present invention can be used for various cooking products, but can be suitably used for dishes using salt as a seasoning, for example, soups, stir-fried foods, seasonings, and namuls.
〔本発明の実施の形態の効果〕
本発明の実施の形態によれば、塩味及び旨味をしっかり感じることができるため、焙煎ごま油で調理する際に増量していた塩分を減らせる。
また、塩味及び旨味をしっかり感じることができ、油っこさを感じ難くすることができるため、美味しいと感じる調理品を製造できる。
さらに、ラー油等の辛味成分を多く含有する油脂組成物と異なり、辛さと香りとの調和がとれた油脂組成物が提供できるため、調理用途が広がる。
[Effect of the embodiment of the present invention]
According to the embodiment of the present invention, since salty taste and umami taste can be firmly felt, the amount of salt that has been increased when cooking with roasted sesame oil can be reduced.
Moreover, since the salty taste and umami taste can be felt firmly and it can be made hard to feel oiliness, the cooking product which feels delicious can be manufactured.
Furthermore, unlike the oil and fat composition containing a large amount of pungent components such as chili oil, an oil and fat composition in which the spiciness and fragrance are harmonized can be provided, so that cooking applications are widened.
次に実施例により本発明を説明するが、本発明はこれらの実施例により限定されるものではない。 EXAMPLES Next, although an Example demonstrates this invention, this invention is not limited by these Examples.
〔調理品の製造及び評価〕
本発明の実施の形態に係る下記の表１〜４に記載（配合、辛味成分含量、油脂色値）の油脂組成物を製造し、これを用いて４種の料理（白身魚と豆腐のスープ、大根のナムル、ナスと豚肉の炒め物、ゆで豚のゴマ油和え）を後述するレシピにしたがって調理した。また、下記の表１〜３に記載（配合、辛味成分含量、油脂色値）の比較対象の油脂組成物を使用して同様に調理した。調理後、各調理品について官能評価を行なった。
辛味成分含量は、油脂組成物から溶剤抽出したものをＨＰＬＣにて定量分析する方法により測定し、油脂色値は、ロビボンド法（日本油化学協会、基準油脂分析試験法２．２．１．１）に基づいて測定したＹ，Ｒ，Ｂの数字を前述の式に当て嵌めて求めた。
[Manufacture and evaluation of cooked products]
The oil and fat composition described in the following Tables 1 to 4 according to the embodiment of the present invention (formulation, pungent component content, oil color value) is produced, and four kinds of dishes (white fish and tofu soup) are used. , Radish namul, eggplant and pork stir-fried, boiled pork with sesame oil) were cooked according to the recipe described below. Moreover, it cooked similarly using the oil-and-fat composition of the comparison object as described in the following Tables 1-3 (a mixing | blending, a pungent component content, oil-fat color value). After cooking, each cooked product was subjected to sensory evaluation.
The pungent component content was measured by a method of quantitative analysis by HPLC of a solvent extracted from the fat composition, and the fat color value was determined by the Robibond method (Japan Oil Chemical Association, Standard Fat Analysis Test Method 2.2.1.1). ), Y, R, and B measured based on the above formula were obtained by fitting.
（評価１）
各調理品の課題（表中に記載）及び風味と辛さについて、５名の専門パネラーが下記基準に従い官能評価を行なった。評価結果を表１に示す。
＜評価基準＞ 各人が５点満点で点数つけをし、５名の評点から平均点を求め、４点以上で◎、３点以上で○、３点未満は×とした。
◎：課題を解消する効果が十分にある。また、ごまの風味・辛さともに大変良好である。
○：課題を解消する効果がある。また、ごまの風味は最適ではないが、辛さの程度は良好である。
×：課題を解消する効果が得られない。また、ごまの風味又は辛さが適当でない。
(Evaluation 1)
Five specialist panelists performed sensory evaluations on the issues (described in the table), flavor and hotness of each cooked product according to the following criteria. The evaluation results are shown in Table 1.
<Evaluation Criteria> Each person gave a score with a maximum of 5 points, and an average score was obtained from the scores of 5 people.
A: There is a sufficient effect to solve the problem. Also, the flavor and hotness of sesame are very good.
○: Effective in solving the problem. Also, although the sesame flavor is not optimal, the degree of spiciness is good.
X: The effect which eliminates a subject is not acquired. Also, the flavor or spiciness of sesame is not appropriate.
（評価２）
各調理品の課題（表中に記載）及び風味と辛さについて、５名の専門パネラーが下記基準に従い官能評価を行なった。評価結果を表２に示す。
＜評価基準＞
各人が５点満点で点数つけをし、５名の評点から平均点を求め、４点以上で◎、３点以上で○、３点未満は×とした。
◎：課題を解消する効果が十分にある。また、ごまの風味・辛さともに大変良好である。
○：課題を解消する効果がある。また、辛さが最適ではないが、ごまの風味は良好である。
×：課題を解消する効果が得られない。また、ごまの風味又は辛さが適当でない。
(Evaluation 2)
Five specialist panelists performed sensory evaluations on the issues (described in the table), flavor and hotness of each cooked product according to the following criteria. The evaluation results are shown in Table 2.
<Evaluation criteria>
Each person scored with a maximum of 5 points, the average score was determined from the scores of 5 people, ◎ for 4 points or more, ◯ for 3 points or more, and x for less than 3 points.
A: There is a sufficient effect to solve the problem. Also, the flavor and hotness of sesame are very good.
○: Effective in solving the problem. Also, although spiciness is not optimal, the sesame flavor is good.
X: The effect which eliminates a subject is not acquired. Also, the flavor or spiciness of sesame is not appropriate.
（評価３）
各調理品の課題（表３に記載の評価項目）について、２０名の一般パネラーが官能評価を行なった。評価方法は、比較例９と実施例３のどちらが下記評価項目Ａ〜Ｃに該当するかを各人に選択させた。評価結果を表３に示す。
評価項目Ａ：塩味、旨味をしっかり感じる
評価項目Ｂ：美味しい
評価項目Ｃ：油っこくない
(Evaluation 3)
About the subject (evaluation item of Table 3) of each cooked product, 20 general panelists performed sensory evaluation. The evaluation method allowed each person to select which of Comparative Example 9 and Example 3 corresponds to the following evaluation items A to C. The evaluation results are shown in Table 3.
Evaluation item A: Evaluation item B: Delicious evaluation item C: Non-greasy
（評価４）
各調理品の課題（表中に記載）及び辛さと香りについて、５名の専門パネラーが下記基準に従い官能評価を行なった。評価結果を表４に示す。
＜評価基準＞
各人が５点満点で点数つけをし、５名の評点から平均点を求め、４点以上で◎、３点以上で○、３点未満は×とした。
◎：課題を解消する効果が十分にある。辛さと香りとの調和が大変とれている。
○：課題を解消する効果がある。辛さと香りとの調和がとれている。
×：課題を解消する効果が得られない。辛さと香りとの調和がとれていない。
(Evaluation 4)
About the subject (described in the table) and the hotness and aroma of each cooked product, five professional panelists performed sensory evaluation according to the following criteria. The evaluation results are shown in Table 4.
<Evaluation criteria>
Each person scored with a maximum of 5 points, the average score was determined from the scores of 5 people, ◎ for 4 points or more, ◯ for 3 points or more, and x for less than 3 points.
A: There is a sufficient effect to solve the problem. Harmony between spiciness and aroma is very important.
○: Effective in solving the problem. Harmony between spiciness and aroma.
X: The effect which eliminates a subject is not acquired. The spiciness and aroma are not in harmony.
（評価５）
色の異なる４種の焙煎ごま油について、５名の専門パネラーが下記基準に従い生風味の官能評価を行なった。評価結果を表５に示す。
＜評価基準＞
各人が５点満点で点数つけをし、５名の評点から平均点を求め、４点以上で◎、３点以上で○、３点未満は×とした。
◎：ごま油の焙煎風味が大変良好
○：ごま油の焙煎風味が良好
×：ごま油の焙煎風味が悪い
(Evaluation 5)
For four types of roasted sesame oils with different colors, five expert panelists performed sensory evaluation of raw flavor according to the following criteria. The evaluation results are shown in Table 5.
<Evaluation criteria>
Each person scored with a maximum of 5 points, the average score was determined from the scores of 5 people, ◎ for 4 points or more, ◯ for 3 points or more, and x for less than 3 points.
◎: Roasted flavor of sesame oil is very good ○: Roasted flavor of sesame oil is good ×: Roasted flavor of sesame oil is bad
１．たらは皮を取り一口大にそぎ切りにしてボウルに入れ、そこへ酒/評価対象の油脂組成物/生姜汁/塩/うまみ調味料/片栗粉を入れて、混ぜ、下味をつける。
２．豆腐は半分に切り、さらに薄い色紙切りにする。長ネギは４ｃｍ程度の千切りにし、生姜は薄切りにしておく。
３．鍋に湯と本だしを入れ、火にかけ、煮立ったら火を弱め、上記１．で下味をつけた たらを１切れずつ落とし入れ、生姜を加え、浮いてきたアクをきれいに取り、火を少し強めて煮る。
４．再び煮立ってきたら、塩とうまみ調味料で味を調え、豆腐と長ネギを加え、ひと煮立ちさせて、酒と胡椒をふり、味を調えて器に盛る。
1. Remove the skin and cut into bite-sized bowls and put into a bowl, and then add the alcoholic / evaluated oil / fat composition / ginger juice / salt / flavoring seasoning / starch flour, mix and season.
2. Cut the tofu in half and cut into thin colored paper. Cut the long onion into 4cm pieces and the ginger into thin pieces.
3. Put hot water and a soup stock in a pan and set it on fire. Then add the ginger, add ginger, clean the acupuncture that has floated, boil the fire slightly.
4). Once boiled again, season with salt and umami seasoning, add tofu and leeks, boil it, sprinkle with sake and pepper, mix the taste and serve in a bowl.
１．大根の皮をむき、マッチ棒ぐらいの太さに千切りにして、ボウルに入れ、塩をまぶして５〜１０分おく。その後、５分ほど水につけ、塩抜きをし、よく搾る。
２．ボウルに合わせ調味料（砂糖、酢、評価対象の油脂組成物）を作り、そこへ上記１．の大根を加えてよくあえる。
1. Peel the radish, cut it into pieces that are about the size of a matchstick, put them in a bowl, and sprinkle with salt for 5-10 minutes. Then put it in water for about 5 minutes, remove salt, and squeeze well.
2. Make a seasoning (sugar, vinegar, oil composition to be evaluated) according to the bowl and add the above 1. Add the daikon radish well.
１．なすは縦４等分に切り、各片を斜め切りにする。塩水に３０分浸けた後、水洗いし、よく水気を切る。
２．長ネギは縦半分に切り、各片を斜め切りにする。豚肉は３等分にする。
３．上記１．のなす及び上記２．の長ネギと豚肉をそれぞれ評価対象の油脂組成物にて炒める。合わせ調味料（オイスターソース、醤油）を作り、上記２．を炒めている最中に加える。
1. The eggplant is cut into four equal parts, and each piece is cut diagonally. After soaking in salt water for 30 minutes, wash with water and drain thoroughly.
2. Cut the leeks into half vertically and cut each piece diagonally. Divide pork into three equal parts.
3. Above 1. And above 2. Sautéed onion and pork with each oil and fat composition to be evaluated. Make a seasoning (oyster sauce, soy sauce) Add while cooking.
１．なべにたっぷりの湯を沸かし、塩、長ネギ、生姜を加え、豚肉を入れ、煮立ったら火を弱め、灰汁を取りながら３０分ほど茹で、中まで火を通す。
２．上記１．の長ネギをみじん切りにする。上記１．のゆで豚を薄切りにする。
３．合わせ調味料（長ネギ、醤油、酢、評価対象の油脂組成物、砂糖）を作る。
４．上記２．のゆで豚と長ネギ及び上記３．の合わせ調味料を和える。
1. Boil plenty of hot water in the pan, add salt, leeks and ginger, add pork, boil down, boil for 30 minutes while boiling the ash and boil it in.
2. Above 1. Chop the long onion. Above 1. Cut the boiled pork into thin slices.
3. Make seasonings (long leek, soy sauce, vinegar, oil composition to be evaluated, sugar).
4). 2. 2. Boiled pork and leeks and 3. Of seasoned seasonings.
Claims (2)
油脂色値（２５．４ｍｍセル）＝Ｙ＋１０×Ｒ＋１０×Ｂ
Ｙ：黄色スライドの数字
Ｒ：赤色スライドの数字
Ｂ：青色スライドの数字 An oil / fat composition containing 9 ppm to 51 ppm of a pungent component , wherein the pungent component is capsaicin and dihydrocapsaicin , 40% by mass to 80% by mass of the oil / fat composition is roasted sesame oil, and the roasting The fat and oil component other than sesame oil is rapeseed oil, and the oil color value (25.4 mm cell) defined below of the roasted sesame oil is within the range of 130 to 350, and is defined below of the oil and fat composition. Oil and fat composition having an oil and fat color value (25.4 mm cell) in the range of 160 to 260.
Oil color value (25.4 mm cell) = Y + 10 × R + 10 × B
Y: Yellow slide number R: Red slide number B: Blue slide number
A cooked product cooked using the oil and fat composition according to claim 1 .
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| JP2012020676A JP5095867B1 (en) | 2012-02-02 | 2012-02-02 | Oil composition |
| PCT/JP2012/078334 WO2013114691A1 (en) | 2012-02-02 | 2012-11-01 | Oil or fat composition |
| CN201280046273.9A CN103826461A (en) | 2012-02-02 | 2012-11-01 | Oil or fat composition |
| TW101144749A TW201334698A (en) | 2012-02-02 | 2012-11-29 | Oil or fat composition |
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| JP2012020676A JP5095867B1 (en) | 2012-02-02 | 2012-02-02 | Oil composition |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013132931A1 (en) * | 2012-03-05 | 2013-09-12 | 日清オイリオグループ株式会社 | Method for preserving temperature of liquid |
| CN103875825A (en) * | 2012-12-20 | 2014-06-25 | 丰益(上海)生物技术研发中心有限公司 | Frying oil containing capsaicin and method for reducing generation of polymer during frying process |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105795004A (en) * | 2014-12-29 | 2016-07-27 | 丰益(上海)生物技术研发中心有限公司 | Oil composition capable of improving flavor and preparation method thereof |
| JP6594635B2 (en) * | 2015-03-19 | 2019-10-23 | 日清オイリオグループ株式会社 | Edible oils and fats |
| CN107251958A (en) * | 2017-06-30 | 2017-10-17 | 安徽省含山县油脂有限公司 | A kind of peppery vegetable seed ready-mixed oil |
| US20200367523A1 (en) * | 2017-08-08 | 2020-11-26 | J-Oil Mills, Inc. | Agent for reducing oiliness of cooked food and method for reducing oiliness of cooked food |
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| CN103875825A (en) * | 2012-12-20 | 2014-06-25 | 丰益(上海)生物技术研发中心有限公司 | Frying oil containing capsaicin and method for reducing generation of polymer during frying process |
Also Published As
| Publication number | Publication date |
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| JP2013158269A (en) | 2013-08-19 |
| WO2013114691A1 (en) | 2013-08-08 |
| CN103826461A (en) | 2014-05-28 |
| TW201334698A (en) | 2013-09-01 |
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