JP6054133B2 - Production method of roasting oil, fat composition, food - Google Patents

Description

  The present invention relates to a method for producing a roasted oil with improved flavor, an oil and fat composition containing the roasted oil obtained by the method, and a food using the roasted oil obtained by the method.

  For example, as described in Patent Document 1, roasting oil is manufactured by roasting an oil raw material and then collecting oil.

  The roasted oil is given a fragrant flavor by roasting the oil raw material, mixed with edible oils such as soybean oil, rapeseed oil, corn oil, safflower oil, sunflower oil, palm oil, etc. It is used to enhance the flavor of edible oil and to flavor various foods.

  In Patent Document 2, a crude oil obtained by roasting rapeseed seeds at 115 to 125 ° C. and then pressing the rapeseed seed is brought into contact with warm or hot water to hydrate and aggregate impurities dissolved in the crude oil. And a step of adding 1 to 10% by weight of rape pressed rice cake roasted at 120 to 140 ° C. and filtering the resulting semi-refined oil, and a method for producing a flavor oil is disclosed. Yes. According to Patent Document 2, when rapeseed seeds are heat-treated after being crushed and exposed to air, deterioration products are easily generated and oxidation degradation of fats and oils of the substrate is easily promoted. It is described that it is necessary to avoid operations such as coarse crushing that cause laceration on seeds.

Japanese Patent Laid-Open No. 5-140583 JP 2005-304411 A

  However, when some oil raw materials are roasted, unpleasant odors such as grain odor and blue odor derived from the oil raw materials are produced, and these unpleasant odors are imparted to the roasted oil, and the flavor of the roasted oil is increased. It was easy to be damaged. In particular, roasting corn jam and rapeseed tended to produce a strong unpleasant odor.

  Accordingly, an object of the present invention is to provide a method for producing a roasted oil having an improved flavor by reducing unpleasant odor, an oil / fat composition containing the roasted oil obtained by the method, and a roast obtained by the method. It is to provide food using decoction.

  As a result of intensive studies to achieve the above object, the inventors of the present invention produce an unpleasant odor by performing a roasting process after pulverizing an oil raw material to a predetermined particle size or less. The present inventors have found that roasting oil can be roasted without any problem and roasted oil with reduced unpleasant odor is obtained, and the present invention has been completed.

  That is, the first method for producing roasted oil according to the present invention includes a roasting process for roasting an oil raw material and a pressing process for compressing the roasted oil raw material to obtain an oil component. A method for producing decoction, wherein in the roasting step, a particle size (hereinafter, may be abbreviated as “D50” in some cases) when the mass percentage passing through the oil raw material is 50% is 10% before pulverization treatment. The roasting treatment is performed after the pulverization treatment so as to be 82% or less. In this aspect, it is preferable that the oil raw material is one selected from corn jam and rapeseed.

  The second method for producing a roasted oil according to the present invention includes a roasting process for roasting an oily raw material, and a pressing process for obtaining an oil component by compressing the roasted oily raw material. The oil raw material is corn jam, and in the roasting step, after pulverizing the oil raw material so that the 2800 μm pass of the JIS standard sieve is 15% or more, It is characterized by performing a roasting process.

  3rd of the manufacturing method of the roasted oil of this invention includes the roasting process which roasts an oil raw material, and the pressing process which obtains an oil component by pressing the roasted oil raw material In the roasting process, the oil raw material is rapeseed, and the oil raw material is pulverized in the roasting process so that the 1400 μm opening of the JIS standard sieve is 40% or more and 90% or less. The roasting process is performed.

  In the roasting oil production method of the present invention, in the roasting step, the pulverized oil raw material is preferably subjected to the roasting process until the temperature reaches 100 to 250 ° C.

  The oil and fat composition of the present invention is characterized by containing the roasted oil obtained by the above method.

  The food of the present invention is characterized by using the roasted oil obtained by the above method.

  According to the method for producing roasted oil of the present invention, the oil raw material is roasted after being pulverized so as to have a predetermined particle size or less, so that the oil raw material is roasted without causing an unpleasant odor. Can be roasted. For this reason, it is possible to produce a roasted oil that is fragrant, has a good flavor, and has a reduced unpleasant odor.

  Moreover, favorable flavor can be provided to an oil-fat composition by making the oil-fat composition contain the roasting oil obtained by the manufacturing method of the roasting oil of this invention.

  Moreover, favorable flavor can be provided to various foodstuffs by manufacturing a foodstuff using the roasting oil obtained by the manufacturing method of the roasting oil of this invention.

It is drawing which shows the particle size accumulation curve according to the particle size of the oil raw materials 1-1 to 1-3. It is drawing which shows the particle size accumulation curve according to the particle size of the oil raw materials 3-1 to 3-3.

  The method for producing roasted oil according to the present invention includes a pulverization step for pulverizing an oil raw material, a roasting step for roasting the pulverized oil raw material, and a compression treatment of the roasted oil raw material. And a pressing step for obtaining oil.

  There is no particular limitation on the oil raw material used in the method for producing roasted oil of the present invention, and one that can collect edible oil can be used. In particular, in the present invention, since the generation of unpleasant odor due to roasting of the oil raw material can be suppressed, the effect of the present invention is remarkably obtained in the case of an oil raw material that produces a strong unpleasant odor by roasting treatment. Examples of oil raw materials that can cause a strong unpleasant odor by roasting include corn jam, rapeseed, safflower, and cottonseed. Particularly suitable oil raw materials for the present invention are corn jam and rapeseed.

  Hereafter, each process of the manufacturing method of the roasting oil of this invention is demonstrated in detail.

  In the pulverization step, the oil raw material is pulverized. There is no restriction | limiting in particular in the grinding | pulverization processing method of an oil raw material, It can carry out using a conventionally well-known method. For example, a method using a pulverizer such as a cutter mill, a roll mill, a hammer mill, a ball mill, or a pin mill is an example.

  In the present invention, the oil raw material is preferably pulverized so that the D50 of the oil raw material is 10% to 82% before the pulverization. Here, D50 means a particle size of 50% in the passing mass percentage, and can be measured according to JIS standard A01204. For example, by using a dry automatic vibrator (trade name “VSS-50”, manufactured by Tsutsui Rika Kikai Co., Ltd.) using a JIS standard sieve, a sample 200 to 250 g is sieved for 10 minutes to obtain a particle size distribution. D50 can be obtained by calculating the passing mass percentage at.

  In the pulverization treatment of the oil raw material, the D50 of the oil raw material is 10% or more and 82% or less before the pulverization treatment, preferably 40% or more and 82% or less before the pulverization treatment, more preferably 50% or more before the pulverization treatment. It is performed so that it may be 82% or less. By crushing the oil raw material in this way, the occurrence of unpleasant odors such as grain odor can be suppressed during roasting, and the flavor of the roasted oil can be improved. In addition, when it grind | pulverizes excessively, when obtaining an oil component by a pressing process, pressing efficiency may fall.

  Further, in the pulverization treatment of the oil raw material, it is more preferable to adjust the degree of pulverization according to the type of the oil raw material.

  For example, when the oil raw material is corn jam, it is preferably pulverized so that the 2800 μm pass of the JIS standard sieve is 15% or more, and the 2800 μm pass of the JIS standard sieve is 15% or more. More preferably, the pulverization is performed so that the 3350 μm pass of the standard sieve is 55% or more, the 2800 μm pass of the JIS standard sieve is 15% or more, and the 3350 μm pass of the JIS standard sieve is 60% or more. More preferably, the pulverization is performed so that In this case, if the 2800 μm pass of the JIS standard sieve is 15% or more, D50 may not be 10% or more and 82% or less before the grinding treatment.

  In addition, when the oil raw material is rapeseed, it is preferably pulverized so that the JIS standard sieve mesh opening of 1400 μm passes is 40% or more and 90% or less, and the JIS standard sieve mesh opening of 1400 μm passes is 40% or more and 90%. It is more preferable to perform pulverization treatment so that the 1700 μm pass of the JIS standard sieve is 60% or more. In this case, if the 1400 μm pass of the JIS standard sieve is 40% or more and 90% or less, D50 may not be 10% or more and 82% or less before the grinding treatment.

  By pulverizing the oil raw material as described above, unpleasant odors such as grain odors are reduced, and roasted oil having a good fragrant flavor can be produced. In addition, as shown in Test Examples 7 and 8 to be described later, the unpleasant odor of the roasted oil cannot be sufficiently reduced even if the oil raw material is subjected to the pressing process instead of the pulverizing process.

  In the present invention, the oil raw material may be classified after pulverization. By classifying, the oil raw material has the same particle size, and the oil raw material can be uniformly roasted.

  Next, in the roasting step, the pulverized oil raw material is roasted.

  The method for roasting the oil raw material is not particularly limited, and can be performed by heating the oil raw material from the outside via electric heat, hot air, a burner, microwave, or the like.

  The roasting conditions vary depending on the type of oil raw material, but it is preferable to carry out the final product temperature of 100 to 250 ° C. in 5 to 40 minutes. Specifically, when the oil material is corn jam, it is preferable to reach the final product temperature of 110 to 170 ° C. in 5 to 30 minutes. Moreover, when an oil raw material is rapeseed, it is preferable to carry out so that it may reach | attain the final product temperature of 110-160 degreeC in 5 to 30 minutes. If the roasting temperature is too low, it is difficult to obtain a fragrant flavor, and furthermore, the unpleasant odor tends to be strong. Moreover, when the roasting temperature is too high, the burning odor tends to be strong. By roasting the oil raw material under the roasting conditions, it is possible to produce a roasted oil having a fragrant and sweet scent while reducing unpleasant odor.

  Next, in the pressing step, an oil component is obtained by compressing the roasted oil raw material (hereinafter referred to as “roasted oil raw material”).

  In the present invention, the moisture content of the roasted oil raw material may be increased by adjusting the moisture before performing the pressing treatment. The moisture adjustment of the roasted oil raw material is preferably performed so that the moisture content is 1 to 20% by mass, more preferably 2 to 10% by mass, and further preferably 2 to 6% by mass. By adjusting the water content of the roasted oil raw material, the compression ratio of the roasted oil raw material is improved, and the roasted oil can be recovered with a high yield.

  The method for adjusting the moisture content of the roasted oil raw material is not particularly limited, and can be performed by a conventionally known method. For example, a method of adding water to the roasted oil raw material in a spray form or adjusting the water content by blowing water vapor may be used.

  The method for compressing the roasted oil raw material is not particularly limited, and can be performed using an expeller-type pressing machine composed of a cylindrical casing and a screw rotatably provided therein.

  A roasting oil is obtained by degumming the oil obtained through the pressing step as necessary and filtering to remove impurities.

  The roasted oil obtained by the present invention is fragrant, has a good flavor, and has almost no unpleasant odor such as grain odor. For this reason, an oily composition with good flavor can be obtained by mixing this roasted oil with other edible oils such as corn oil, rapeseed oil, soybean oil, sesame oil, and palm oil.

  The blending ratio with other edible oils is not particularly limited, but the mass ratio is preferably a ratio of roasting oil: other edible oils of 3:97 to 97: 3, 3:97 to 70: 30 is more preferable. The roasted oil obtained by the production method of the present invention and the oil and fat composition containing the roasted oil obtained by the method are various foods such as margarine, fat spread, dressing, mayonnaise, fried food, fried food, and confectionery. It can be used for a variety of foods and imparts a good flavor.

[Manufacture of roasting oil]
(Production Example 1) (Production of roasted corn jam oil)
Corn jam (oil raw material 1-1) having a D50 of 3832 μm was pulverized by a cutter mill to obtain a corn jam pulverized product having a D50 of 3029 μm (79% of D50 before pulverization, 2800 μm pass 34%). Foodstuff 1-2). Further, the obtained corn jam pulverized product is classified and collected on a 1 mm sieve sieve of a JIS standard sieve, and the corn jam pulverized product having a D50 of 3086 μm (80.5% of D50 before pulverization, 2800 μm pass 25%). (Oil feedstock 1-3). Further, the pulverized corn jam was further finely classified using a JIS standard sieve with openings of 1689 μm and 1180 μm to obtain a corn jam pulverized product (oil feedstock 1-4, 5). Table 1 and FIG. 1 show the passing mass percentages according to the particle sizes of corn jam (oil feedstock 1-1) and corn jam ground product (oil feedstock 1-2 to 1-5).

  In addition, the passing mass percentage according to the particle size of each pulverized product was determined by sieving about 200 g of each pulverized product with a dry automatic vibrator (trade name “VSS-50”, manufactured by Tsutsui Rika Kikai Co., Ltd.) for 10 minutes. It calculated | required by calculating | requiring the passing mass percentage in each particle size from this particle size distribution. Moreover, D50 was taken as the particle size which will be 50% in a passage mass percentage.

  Next, each oil raw material shown in Table 1 was roasted for 8 to 20 minutes with direct flame until the final product temperature reached 120 to 160 ° C. The water content of each roasted oily material was adjusted to 3 to 5%, and the oil content was recovered by pressing with an expeller-type pressing machine. The recovered oil was degummed and filtered to produce roasted corn jam oil.

(Production Example 2) (Manufacture of rapeseed roasting oil 1)
The rapeseed (oil feedstock 2-1) having a D50 of 1737 μm was pulverized by a cutter mill, and the rapeseed product (oil feedstock 2-2) having a D50 of 910 μm (52% of D50 before pulverization, 1400 μm pass 65%). ) D50 was determined in the same manner as in Production Example 1.
In addition, the rapeseed was pressed to obtain a rapeseed pressed product (oil raw material 2-3).
Next, the oil raw materials 2-1, 2-2, and 2-3 were roasted for 6 to 30 minutes with direct flame until the final product temperature reached 120 ° C. The oil content was recovered by adjusting the water content of each roasted oil raw material to about 3% and pressing with an expeller. The recovered oil was degummed and filtered to produce rapeseed roast oil.

(Production Example 3) (Manufacture of rapeseed roasting oil 2)
The oil raw materials 2-1 and 2-2 were roasted for about 5 to 30 minutes with direct flame until the final product temperature reached 100 ° C, 120 ° C, 140 ° C. The oil content was recovered by adjusting the water content of each roasted oil raw material to about 3% and pressing with an expeller. The recovered oil was degummed and filtered to produce rapeseed roast oil.

(Production Example 4) (Manufacture of rapeseed roasting oil 3)
Rapeseed (oil raw material 3-1) having a D50 of 1737 μm was pulverized with a cracking roll, and a crushed rapeseed (oil raw material 3-2) having a D50 of 1375 μm (79% of D50 before pulverizing, 1400 μm pass 54%). ) The rapeseed was pulverized with an impact pulverizer to obtain a rapeseed pulverized product (oil raw material 3-3) having a D50 of 1392 μm (80% of D50 before pulverization, 1400 μm pass 51%). The particle size distributions of the rapeseed (oil feedstock 3-1) and the rapeseed pulverized product (oil feedstock 3-2, 3-3) are shown in Table 2 and FIG. In addition, the passage mass percentage and D50 according to the particle size of each pulverized product were obtained in the same manner as in Production Example 1.

  Next, each oil raw material shown in Table 2 was roasted for about 8 minutes by direct fire until the final product temperature reached 120 ° C. The oil content was recovered by adjusting the water content of each roasted oil raw material to about 3% and pressing with an expeller. The recovered oil was degummed and filtered to produce rapeseed roast oil.

[Evaluation of roasting oil]
(Test Example 1)
2 parts by weight of roasted corn jam obtained in Production Example 1 and 8 parts by weight of corn oil (product name “AJINOMOTO Blessed Corn Oil” (manufactured by J-Oil Mills Co., Ltd.)) An oil and fat composition was prepared.
100 g of each oil / fat composition was collected in a 300 ml beaker, and after 10 minutes from 160 ° C., the scent (grain odor, aroma) at the time of heating was sensed by two panelists based on the evaluation criteria shown in Table 3. Evaluation was performed and an average value was calculated. A batter was prepared by mixing 120 g of tempura powder and 200 g of water. 10 g of batter was fried with each oil composition at 160 ° C. for 1 minute 30 seconds to produce fried balls. Based on the evaluation criteria of Table 3, sensory evaluation was performed on the taste of the obtained fried balls (grain odor, aroma, sweet flavor) by two panelists, and an average value was calculated. The results are shown in Table 4.

(Test Example 2)
2 parts by weight of roasted corn jam obtained in Production Example 1 and 8 parts by weight of corn oil (product name “AJINOMOTO Blessed Corn Oil” (manufactured by J-Oil Mills Co., Ltd.)) An oil and fat composition was prepared.
300 g of each prepared oil and fat composition is collected in a 500-ml one-handed pan, and after 10 minutes from 160 ° C., the scent at the time of heating (grain odor, sweet and fragrant fragrance, burnt odor) is based on the evaluation criteria in Table 5. Sensory evaluation was performed by two panelists, and an average value was calculated. The results are shown in Table 6.

(Test Example 3)
A batter was prepared by mixing 120 g of tempura flour and 200 g of water. 10 g of batter was fried with each oil and fat composition prepared in Test Example 2 at 160 ° C. for 1 minute 30 seconds to produce fried balls. The flavor (grain odor, sweetness / thickness / sustainability, aroma) of the resulting fried balls was subjected to sensory evaluation by two panelists based on the evaluation criteria in Table 7, and the average value was calculated. The results are shown in Table 8.

(Test Example 4)
Potatoes (product name “Shoestring Fry Potato” manufactured by Ajinomoto Frozen Foods Co., Ltd.) were fried at 160 ° C. for 2 minutes 30 seconds with the oil and fat compositions prepared in Test Example 2 to produce fried potatoes. The flavor (grain odor, sweetness / thickness / sustainability, aroma) of the obtained french fries was subjected to sensory evaluation by two panelists based on the evaluation criteria in Table 7, and the average value was calculated. The results are shown in Table 9.

(Test Example 5)
After mixing one egg yolk, 1 g of salt, and 20 g of vinegar, 200 g of each oil composition prepared in Test Example 2 was gradually added with stirring to produce mayonnaise. The obtained mayonnaise flavor (grain odor, sweetness / thickness / sustainability, aroma) was sensory-evaluated by two panelists based on the evaluation criteria shown in Table 7, and the average value was calculated. The results are shown in Table 10.

(Test Example 6)
Corn puffs were pre-dried at 105 ° C. for 30 minutes. While stirring 30 g of the pre-dried corn puff, 15 g of each oil and fat composition prepared in Test Example 2 heated to 50 to 60 ° C. was sprayed. After spraying the entire amount of the oil and fat composition, 1 g of salt was added and stirred. Then, after standing overnight in a dark room temperature, sensory evaluation was performed by two panelists on the flavor (grain odor, sweetness / thickness / sustainability, aroma) based on the evaluation criteria in Table 7, and the average value was calculated. Calculated. The results are shown in Table 11.

(Test Example 7)
2 parts by mass of the rapeseed roasted oil obtained in Production Example 2 and 8 parts by mass of rapeseed oil (product name “AJINOMOTO Sarasara Canola Oil” manufactured by J-Oil Mills Co., Ltd.) are mixed together, Prepared.
100 g of the obtained oil and fat composition was collected in a 300 ml beaker, and 10 minutes after reaching 160 ° C., the heated odor (blue odor, roasted incense) was evaluated by two panelists based on the evaluation criteria shown in Table 12. Sensory evaluation was performed and the average value was calculated. The results are shown in Table 13. As shown in Table 13, roasting oil having sufficient roasting incense and not very blue smell is obtained by pulverizing the rapeseed so as to have a predetermined particle size, compared to the case where the rapeseed is pressed. I was able to get it.

(Test Example 8)
A batter was prepared by mixing 120 g of tempura flour and 200 g of water. 10 g of batter was fried with each oil and fat composition prepared in Test Example 7 at 160 ° C. for 1 minute and 30 seconds to produce fried balls. About the flavor (blue odor) of the obtained fried ball, based on the evaluation criteria of Table 12, sensory evaluation was performed by two panelists, and the average value was calculated. The results are shown in Table 14.

(Test Example 9)
2 parts by mass of the rapeseed roasted oil obtained in Production Example 3 and 8 parts by mass of rapeseed oil (product name “AJINOMOTO Sarasara Canola Oil” manufactured by J-Oil Mills) are mixed together, Prepared.
100 g of the resulting oil / fat composition was collected in a 300 ml beaker, and after 10 minutes from 160 ° C. temperature, about 5 people based on the evaluation criteria shown in Table 15 for the heating odor (grain odor, sweet and fragrant fragrance, burnt odor) Sensory evaluation was carried out by the panelists and average values were calculated. The results are shown in Table 16.

(Test Example 10)
A batter was prepared by mixing 120 g of tempura flour and 200 g of water. 10 g of batter was fried with each oil composition prepared in Test Example 9 at 160 ° C. for 1 minute 30 seconds to produce fried balls. Based on the evaluation criteria of Table 15, sensory evaluation was performed on the flavors of the obtained fried balls (grain odor, sweet and fragrant fragrance, burnt odor), and an average value was calculated. The results are shown in Table 17.

(Test Example 11)
2 parts by mass of the rapeseed roasted oil obtained in Production Example 4 and 8 parts by mass of rapeseed oil (product name “AJINOMOTO Sarasara Canola Oil” manufactured by J-Oil Mills) are mixed together, Prepared.
100 g of the resulting oil / fat composition was collected in a 300 ml beaker, and after 10 minutes from 160 ° C. temperature, about 5 people based on the evaluation criteria shown in Table 15 for the heating odor (grain odor, sweet and fragrant fragrance, burnt odor) Sensory evaluation was carried out by the panelists and average values were calculated. The results are shown in Table 18.

(Test Example 12)
A batter was prepared by mixing 120 g of tempura flour and 200 g of water. 10 g of batter was fried with each oil composition prepared in Test Example 9 at 160 ° C. for 1 minute 30 seconds to produce fried balls. Based on the evaluation criteria of Table 15, sensory evaluation was performed on the flavors of the obtained fried balls (grain odor, sweet and fragrant fragrance, burnt odor), and an average value was calculated. The results are shown in Table 19.

Claims (6)

A roasting oil manufacturing method comprising a roasting process for roasting an oil raw material and a pressing process for compressing the roasted oil raw material to obtain an oil component,
The oil source is corn jam;
In the roasting step, the oil raw material is pulverized so that a 2800 μm pass of a JIS standard sieve is 15% or more, and then the roasting is performed. A roasting oil manufacturing method comprising a roasting process for roasting an oil raw material and a pressing process for compressing the roasted oil raw material to obtain an oil component,
The oil source is rapeseed,
In the roasting step, the oil raw material is pulverized so that a 1400 μm pass of a JIS standard sieve is 40% or more and 90% or less, and then the roasting process is performed. Production method. The roasted oil according to claim 1 or 2, wherein the pulverization is performed so that the particle size when the mass percentage of passing through the oil raw material is 50% is 10% or more and 82% or less before the pulverization. Production method. The said roasting process WHEREIN: The manufacturing method of the roasting oil of any one of Claims 1-3 which performs the said roasting process until the temperature of 100-250 degreeC reaches | attains the said pulverized oil raw material. Method for producing a fat and oil composition characterized in that it makes contain roasted oil obtained by the method according to any one of claims 1-4. The manufacturing method of the foodstuff using the roasting oil obtained by the method of any one of Claims 1-4 .