JP7009289B2 - How to suppress the green leaf-like flavor of Japanese pepper oil - Google Patents

Description

The present invention is a method for suppressing the green leaf-like flavor of Japanese pepper oil and a method for producing a Japanese pepper-flavored oil / fat composition having an excellent flavor.

Conventionally, as typical flavors of Japanese pepper, citrus-like flavors such as fresh citrus fruits and green leaf-like flavors such as freshly picked green leaves have been known.

The intensity of each flavor varies depending on the origin of the Japanese pepper, which is the raw material, and the degree of maturity. If the green leaf-like flavor is too strong, it will be difficult to feel the citrus-like flavor. Has been done.

In the case of industrially producing Japanese pepper oil, it is not easy to stably secure the optimum Japanese pepper as a raw material due to seasonal issues, climatic issues or cost issues. When the green leaf-like flavor of the raw material is too strong, it has been required to suppress the green leaf-like flavor of Japanese pepper oil obtained from the raw material.

Patent Document 1 describes that the pepper aroma and flavor are enhanced by adding oleoresin selected from pepper, paprika, cardamon, celery, cassia, garlic and chili oleoresin to the green pepper oil extract. ing. However, Patent Document 1 does not describe at all about suppressing the green leaf-like flavor of Japanese pepper oil, and does not suggest it.

Japanese Unexamined Patent Publication No. 2016-517689

Therefore, an object of the present invention is to provide a method for suppressing the green leaf-like flavor of Japanese pepper oil and a method for producing a Japanese pepper-flavored oil / fat composition.

As a result of diligent studies, the present inventors have found that it is possible to suppress a green leaf-like flavor by adding a predetermined amount of chili oil to Japanese pepper oil, and have completed the present invention.

The method for suppressing the green leaf-like flavor of Japanese pepper oil is characterized by blending 3 parts by mass or more and 45 parts by mass or less of chili oil with 100 parts by mass of Japanese pepper oil.

As for the suppression method, the method for producing Japanese pepper oil includes the following steps.
(A1) A step of mixing 1 or 2 kinds selected from the fruits and peels of Japanese pepper with 100 parts by mass of edible fats and oils by 1 part by mass or more and 12 parts by mass or less to obtain a Japanese pepper mixed fat and oil.
(A2) A step of holding the Japanese pepper mixed fat and oil at a temperature of 50 ° C. or higher and 90 ° C. or lower.

As for the suppression method, the method for producing the chili oil includes the following steps.
(B1) A step of mixing 1 part by mass or more and 18 parts by mass or less of chili pepper with 100 parts by mass of edible oil and fat to obtain a chili mixed oil and fat.
(B2) A step of holding the chili pepper mixed fat and oil at a temperature of 100 ° C. or higher and 180 ° C. or lower.

The method for producing a Japanese pepper flavored oil / fat composition of the present invention is a method for producing a Japanese pepper flavored oil / fat composition containing Japanese pepper oil and pepper oil, wherein the pepper oil is 3 parts by mass or more with respect to 100 parts by mass of the Japanese pepper oil. Including the step of blending 45 parts by mass or less
The Japanese pepper oil
(A1) A step of mixing 1 or 2 kinds selected from the fruits and peels of Japanese pepper with 100 parts by mass of edible oil and fat to obtain 1 part by mass or more and 12 parts by mass or less of Japanese pepper mixed oil and fat.
(A2) A step of holding the Japanese pepper mixed fat and oil at a temperature of 50 ° C. or higher and 90 ° C. or lower, and
(A3) Obtained from the step including a step of removing solid content from the held Japanese pepper mixed fat and oil.
The chili oil
(B1) A step of mixing 1 part by mass or more and 18 parts by mass or less of chili pepper with 100 parts by mass of edible oil and fat to obtain a chili mixed oil and fat.
(B2) A step of holding the chili pepper mixed fat and oil at a temperature of 100 ° C. or higher and 180 ° C. or lower, and
(B3) Obtained from a step including a step of removing solid content from the retained chili pepper mixed fat and oil.

According to the above-mentioned method for suppressing the green leaf-like flavor of Japanese pepper oil of the present invention, the green leaf-like flavor among the flavors of Japanese pepper can be easily suppressed.
According to the method for producing a Japanese pepper-flavored oil / fat composition of the present invention, it is possible to provide a Japanese pepper-flavored oil / fat composition in which the green leaf-like flavor is suppressed while maintaining the citrus-like flavor.

The method for suppressing the green leaf-like flavor of Sansho oil of the present invention is to add 3 parts by mass or more and 45 parts by mass or less of pepper oil, preferably 3 parts by mass or more and 35 parts by mass or less, more preferably 5 parts by mass with respect to 100 parts by mass of Sansho oil. It is blended by mass or more and 25 parts by mass or less, more preferably 7 parts by mass or more and 15 parts by mass or less.

In the present invention, Japanese pepper oil is obtained by mixing dried Japanese pepper with edible oil and fat, and extracting components such as the flavor of Japanese pepper from the edible oil and fat. Similarly, the chili oil is a mixture of edible fats and oils with dried chili peppers, and the edible fats and oils are used to extract components such as the flavor of chili peppers.

Further, as for the suppressing method of the present invention, it is preferable that the method for producing Japanese pepper oil includes the following steps.
(A1) With respect to 100 parts by mass of edible oil and fat, one or two kinds selected from the fruits and peels of Japanese pepper are 1 part by mass or more and 12 parts by mass or less, preferably 3 parts by mass or more and 12 parts by mass or less, more preferably 4. A step of mixing by mass or more and 10 parts by mass or less, more preferably 5 parts by mass or more and 8 parts by mass or less to obtain a Japanese pepper mixed fat and oil, and
(A2) A step of holding the Japanese pepper mixed fat and oil at a temperature of 50 ° C. or higher and 90 ° C. or lower, preferably 55 ° C. or higher and 85 ° C. or lower, more preferably 60 ° C. or higher and 80 ° C. or lower.

Further, as for the suppressing method of the present invention, it is preferable that the method for producing chili oil includes the following steps.
(B1) 1 part by mass or more and 18 parts by mass or less, preferably 5 parts by mass or more and 18 parts by mass or less, more preferably 6 parts by mass or more and 16 parts by mass or less, and further preferably 7 with respect to 100 parts by mass of edible oil and fat. A step of mixing by mass or more and 13 parts by mass or less to obtain a chili pepper mixed fat and oil, and
(B2) A step of holding the chili pepper mixed fat and oil at a temperature of 100 ° C. or higher and 180 ° C. or lower, preferably 110 ° C. or higher and 160 ° C. or lower, more preferably 120 ° C. or higher and 150 ° C. or lower.

The sansho refers to the genus Zanthoxylum of the Rutaceae family, and is referred to as sansho, green pepper, red pepper, huajao, or the like. In the present invention, any variety of edible sansho can be used, and for example, Zanthoxylum bungeanum is preferable. Sansho has a citrus-like flavor like fresh citrus, a green leaf-like flavor like freshly picked green leaves, and a unique pungent taste that paralyzes and numbs the tongue. Bark, petals, leaves, fruits, pericarp and the like can be applied to the portion of Japanese pepper, but it is preferable to use one or two selected from the fruits and pericarp of Japanese pepper from the viewpoint of flavor. The water content of Japanese pepper is preferably 15% by mass or less, and there is no particular lower limit, but it is, for example, 0% by mass or more. Sansho can be pulverized and used as needed, but from the viewpoint of suppressing the volatilization of flavor, it is preferable to adopt a low-temperature pulverization method such as stone mill pulverization. The particle size is preferably on a 50-mesh sieve under a 10-mesh sieve.

The chili pepper refers to the genus Capsicum of the Solanaceae family and plants of the same genus, and is referred to as chili pepper, pepper, red pepper, capsicum pepper and the like. In the present invention, any cultivar can be used as long as it is an edible chili pepper. Fruits can be used as the part of the chili pepper. The water content of the chili pepper is preferably 15% by mass or less, and there is no particular lower limit, but it is, for example, 0% by mass or more. If necessary, the chili pepper can be pulverized and used by a known method. The particle size is preferably on a 40-mesh sieve under a 20-mesh sieve.

The edible oil and fat is not particularly limited, and is, for example, rapeseed oil, soybean oil, corn oil, palm oil, palm oil, palm kernel oil, monkey oil, cacao oil, shea oil, rice oil, cottonseed oil, red flower oil, and sunflower oil. , Vegetable fats and oils such as olive oil, flaxseed oil and peanut oil, animal fats and oils such as beef fat, pork fat, chicken fat, milk fat and fish oil, and synthetic fats and oils such as medium chain fatty acid triglyceride. Further, processed oils and fats such as these separated oils, transesterified oils and hydrogenated oils and fats can be used. The edible fats and oils can be used by selecting one or more of these fats and oils, but include one or more of them selected from rapeseed oil, soybean oil, corn oil, palm olein, beef tallow and lard. Is preferable, and corn oil is particularly preferable. It is preferable that the edible fats and oils are refined by a normal process.

The iodine value of the edible oil / fat is preferably 30 or more and 180 or less, more preferably 40 or more and 160 or less, and further preferably 80 or more and 150 or less.

The method for producing a Sansho-flavored oil / fat composition of the present invention is a method for producing a Sansho-flavored oil / fat composition containing Sansho oil and pepper oil, wherein the pepper oil is 3 parts by mass or more with respect to 100 parts by mass of the Sansho oil. It includes a step of blending 45 parts by mass or less, preferably 3 parts by mass or more and 35 parts by mass or less, more preferably 5 parts by mass or more and 25 parts by mass or less, and further preferably 7 parts by mass or more and 15 parts by mass or less.

Further, in the production method of the present invention, the Japanese pepper oil is obtained from the following steps.
(A1) 1 or 2 parts selected from the fruits or skins of Japanese pepper with respect to 100 parts by mass of edible oil and fat, 1 part by mass or more and 12 parts by mass or less, preferably 3 parts by mass or more and 12 parts by mass or less, more preferably 4 parts by mass. Step of mixing 10 parts by mass or less, more preferably 5 parts by mass or more and 8 parts by mass or less to obtain a Japanese pepper mixed oil / fat (a2) The Japanese pepper mixed oil / fat is mixed at 50 ° C. or higher and 90 ° C. or lower, preferably 55 ° C. or higher and 85 ° C. or lower. , More preferably, the step of holding at a temperature of 60 ° C. or higher and 80 ° C. or lower, and
(A3) Step of removing solid content from the held Japanese pepper mixed fat and oil

The temperature of the edible oil / fat in the step (a1) is not particularly limited, but is preferably 0 ° C. or higher and 90 ° C. or lower, more preferably 15 ° C. or higher and 80 ° C. or lower, still more preferably 15 ° C. or higher and 60 ° C. or lower, and even more preferably. It is 15 ° C. or higher and 50 ° C. or lower, particularly preferably 30 ° C. or higher and 45 ° C. or lower.

In the step (a2), it is preferable to keep the Japanese pepper mixed fat and oil at the temperature while stirring. The holding time at the temperature is preferably more than 0 minutes and 200 minutes or less, more preferably 5 minutes or more and 120 minutes or less, further preferably 10 minutes or more and 60 minutes or less, and 20 minutes or more and 50 minutes or less. It is even more preferably minutes or less, and particularly preferably 15 minutes or more and 45 minutes or less.

After the step (a2), the state of the Japanese pepper mixed oil and fat is maintained for preferably 3 hours or more and 24 hours or less, more preferably 6 hours or more and 24 hours or less, still more preferably 8 hours or more and 15 hours or less, and then the above (a3). It is preferable to start the process.

Further, in the production method of the present invention, the chili oil is obtained from the following steps.
(B1) 1 part by mass or more and 18 parts by mass or less, preferably 5 parts by mass or more and 18 parts by mass or less, more preferably 6 parts by mass or more and 16 parts by mass or less, and further preferably 7 parts by mass with respect to 100 parts by mass of edible oil and fat. Step of mixing 13 parts by mass or more and 13 parts by mass or less to obtain a chili mixed fat and oil (b2) The chili mixed fat and oil is 100 ° C. or higher and 180 ° C. or lower, preferably 110 ° C. or higher and 160 ° C. or lower, more preferably 120 ° C. or higher and 150 ° C. or lower. The process of keeping at temperature and
(B3) Step of removing solid content from the retained chili pepper mixed fat and oil

The temperature of the edible oil / fat in the step (b1) is not particularly limited, but is preferably 0 ° C. or higher and 180 ° C. or lower, more preferably 50 ° C. or higher and 170 ° C. or lower, still more preferably 80 ° C. or higher and 150 ° C. or lower, and even more preferably. It is 90 ° C. or higher and 140 ° C. or lower.

In the step (b2), it is preferable to keep the mixed fat and oil of chili pepper at the above temperature while stirring.

Further, in the step (a3) or the step (b3), the solid content can be removed by a well-known method. The method is not limited, but for example, solids are removed from the Japanese pepper mixed fat or oil or the hot pepper mixed fat or oil by filtration separation, static separation, centrifugal separation, or a combination thereof to obtain Japanese pepper oil or chili oil. Obtainable.

In the step of blending the pepper oil with the pepper oil, the temperature of the pepper oil is preferably 10 ° C. or higher and 70 ° C. or lower, preferably 10 ° C. or higher and 60 ° C. from the viewpoint of suppressing the deterioration of the flavor of the Japanese pepper oil. It is more preferably 10 ° C. or higher and 50 ° C. or lower.

If necessary, the production method of the present invention may be provided with a step of adding a component usually blended in an edible oil / fat composition within a range that does not impair the effects of the invention. For example, antioxidants such as tocopherol, ascorbic acid palmitate, rosemary extract, tea extract, licorice extract; metal chelating agents such as citric acid and malic acid; vitamins such as vitamin A and vitamin D; fragrances and the like. This is the process of adding.

Hereinafter, examples of the present invention will be described, but the present invention is not limited thereto. First, a method for producing a Japanese pepper-flavored oil / fat composition used in this example will be described.

(A) Preparation of Japanese pepper oil (raw material)
Sansho 1: Sichuan pepper powder, manufactured by Kaneka Sun Spice Co., Ltd. (water content 14% mass or less, particle size 16 mesh passing product)
Sansho 2: Sansho Course A1, manufactured by Kaneka Sun Spice Co., Ltd. (water content 14% mass or less, particle size 20 mesh passing product)
Refined rapeseed oil: Smooth canola oil, manufactured by J-Oil Mills Co., Ltd. (iodine value 112)
(Preparation method)
1000 g of refined rapeseed oil in a 2000 mL three-necked flask was heated in an oil bath, and when the refined rapeseed oil reached 40 ° C., 33 g of Japanese pepper 1 and 33 g of Japanese pepper 2 were added to make a Japanese pepper mixed rapeseed oil. The mixture of Japanese pepper and rapeseed oil was heated to 70 ° C. with stirring. When the temperature reached 70 ° C., the state was maintained for 30 minutes with stirring. After holding, it was taken out from the oil bath and naturally cooled while stirring until the Japanese pepper mixed rapeseed oil reached 50 ° C. When the temperature dropped to 50 ° C., stirring was stopped and the mixture was allowed to stand for 12 hours. After standing, the Japanese pepper mixed rapeseed oil was centrifuged by a centrifuge (3000 rpm, 3 minutes) and then passed through a strainer with an opening of 100 μm to remove solids to obtain Japanese pepper oil.

(B) Preparation of chili oil (raw material)
Chili 1: Red pepper powder S50, manufactured by Kaneka Sun Spice Co., Ltd. (water content 14% by mass or less, particle size 30 mesh passing product)
Chili 2: Red pepper powder ROK-50, manufactured by Kaneka Sun Spice Co., Ltd. (water content 14% by mass or less, particle size 30 mesh passing product)
Refined rapeseed oil: Smooth canola oil, manufactured by J-Oil Mills Co., Ltd. (iodine value 112)
(Preparation method)
1000 g of refined rapeseed oil in a 2000 mL three-necked flask was heated in an oil bath, and when the refined rapeseed oil reached 90 ° C., 71 g of chili pepper 1 and 29 g of chili pepper 2 were added to obtain a chili mixed rapeseed oil. The pepper mixed rapeseed oil was heated to 140 ° C. with stirring. When it reached 140 ° C., it was taken out of the oil bath and allowed to stand for 2 hours. After standing, it was filtered through a stainless steel mesh and then naturally cooled for 12 hours. After cooling, the solid content was removed by passing through a strainer having an opening of 75 μm to obtain chili oil.

(C) Preparation of Japanese pepper flavored oil and fat composition The 20 ° C. pepper oil obtained by the above (B) pepper oil preparation method is mixed with the 20 ° C. Japanese pepper oil obtained by the above (A) Japanese pepper oil preparation method. Then, a Japanese pepper flavored oil / fat composition was obtained.

<Evaluation method>
The evaluation method of this embodiment will be described. First, the evaluation indexes shown in Table 1 were prepared using the Japanese pepper oil, the chili oil, and the refined rapeseed oil. The evaluation was performed by the sensory evaluation of three specialized panelists. In the evaluation procedure, after tasting the oils and fats of the evaluation index and sharing the feelings of green leaf-like flavor, citrus-like flavor and chili-like flavor, each test oil and the like were subjected to sensory evaluation.

Each evaluation value was 2 or more for the green leaf-like flavor, the citrus-like flavor, and the chili pepper flavor. In addition, the evaluation value was decided by the consensus of three specialized panelists.

Here, the specific way of feeling each flavor is as follows.
Aoba-like flavor: Freshly picked Aoba-like flavor Citrus-like flavor: Citrus flavor with a refreshing freshness Chili pepper flavor: Grain-like flavor with charred pepper

<Examination of the amount of chili oil blended>
Using the Japanese pepper oil and the red pepper oil, a Japanese pepper flavored oil / fat composition (hereinafter referred to as test oil 1-1 to 1-4) was prepared at the blending ratio shown in Table 2. In addition, as a comparative control of each test oil, control oils 1-1 to 1-4 containing refined rapeseed oil instead of the chili oil were prepared. The Sansho-flavored oil and fat composition and the control oil were subjected to sensory evaluation by the above evaluation method. The obtained evaluation results are shown in Table 2.

As shown in Table 2, the green leaf-like flavor-suppressing effect of the test oil was superior to that of the control oil in any of the formulations. From this result, it can be seen that the chili oil is superior to the refined rapeseed oil in the effect of suppressing the green leaf-like flavor. In particular, in the test oils 1-2 and 1-3, the effect of suppressing the green leaf-like flavor by the pepper oil was remarkable.

As shown in Table 2, the intensity of the citrus-like flavor was higher in the test oil than in the control oil in any of the formulations. From this result, it can be seen that chili oil is less likely to inhibit the development of citrus-like flavor than refined rapeseed oil.

In the test oil 1-4, the flavor of the chili oil was strongly felt as if the chili was burnt.

Comprehensively examining the above three evaluation items, by blending 5 parts by mass or more and 25 parts by mass or less of chili oil with 100 parts by mass of Japanese pepper oil, the balance of green leaf-like flavor, citrus-like flavor and chili flavor can be achieved. It was clarified that a pepper-flavored oil and fat composition was obtained.

<Examination of manufacturing method>
The relationship between the manufacturing method and the effect of suppressing the Aoba-like flavor was investigated.
(1) Sansho pepper oil 1
First, as Comparative Example 1, Japanese pepper oil 1 was prepared by the method described in (A) Preparation of Japanese pepper oil, using refined rapeseed oil, Japanese pepper and chili pepper corresponding to the raw material ratio of test oil 1-2. More specifically, it was prepared under the same conditions as the preparation of (A) Japanese pepper oil except that a 300 mL three-necked flask, 182 g of refined rapeseed oil, 10.8 g of Japanese pepper 1 and 1.8 g of red pepper 1 were used.

(2) Sansho pepper oil 2
Further, as Comparative Example 2, Sansho pepper oil 2 was prepared by the method described in the above-mentioned preparation of (B) pepper oil using refined rapeseed oil, Japanese pepper and chili pepper corresponding to the raw material ratio of test oil 1-2. More specifically, except for the one-handed pan instead of the 2000 mL three-necked flask, the open flame stove instead of the oil bath, 187 g of refined rapeseed oil, 10.8 g of Japanese pepper, and 1.8 g of chili pepper 1, the above ( B) Prepared under the same conditions as the preparation of chili oil.

The obtained Sansho pepper oil 1 and Sansho pepper oil 2 were subjected to sensory evaluation by the above-mentioned evaluation method. Table 3 shows the evaluation results of the test oil 1-2, the Japanese pepper oil 1 and the Japanese pepper oil 2.

As shown in Table 3, when the test oil 1-2 and the comparative example 1 were compared, the test oil 1-2 had a higher effect of suppressing the green leaf-like flavor. In Comparative Example 2, the flavor of Japanese pepper including the green leaf-like flavor and the citrus-like flavor was not felt. Regarding the intensity of the chili pepper flavor, no significant difference was observed between the test oils 1-2, Comparative Example 1 and Comparative Example 2.

From this result, it was clarified that by blending the pepper oil with the pepper oil, a pepper-flavored oil / fat composition having a well-balanced green leaf-like flavor, citrus-like flavor and chili flavor can be obtained.

<Evaluation by Mapo tofu>
To the mapo tofu, the Japanese pepper-flavored oil and fat compositions of the test oils 1-2 and 1-4 were added, and the way of feeling the green leaf-like flavor and the citrus-like flavor was evaluated. The obtained evaluation results are shown in Table 4.

Mapo tofu was prepared by the following materials and procedures.
(material)
Mapo tofu soup (Marumiya Foods Industry Co., Ltd.)
Tofu 450g
180 mL of water
30 mL of water for tromi powder
(Preparation method)
1. 1. 2. Mix 30 mL of water with the tromi powder to prepare the tromi powder liquid. In a frying pan, put the raw spicy mapo tofu and 180 mL of water and boil over medium heat.
3. 3. After boiling, put the tofu cut into 1.5 cm squares, let it boil for a while, and then turn off the heat.
4. After stirring the tromi powder well, sprinkle it in 3 above and mix.
5. Again, heat to medium heat until boiling to obtain mapo tofu.

(sensory evaluation)
2% by mass of a Japanese pepper flavored oil / fat composition was added to the obtained mapo tofu, and the flavor was sensory evaluated.

As shown in Table 4, the mapo tofu to which the Japanese pepper-flavored oil / fat composition of the test oil 1-2 was added was a refreshing and fresh mapo tofu with an excellent citrus-like flavor. On the other hand, the mapo tofu to which the Japanese pepper-flavored oil / fat composition of the test oil 1-4 was added was a mapo tofu with neither green leaf-like flavor nor citrus-like flavor derived from Japanese pepper oil.

Claims (4)

It is a method of suppressing the green leaf-like flavor of Japanese pepper oil.
With respect to 100 parts by mass of the Japanese pepper oil
The suppression method, which comprises blending 3 parts by mass or more and 45 parts by mass or less of chili oil. The suppression method according to claim 1, wherein the method for producing Japanese pepper oil includes the following steps.
(A1) A step of mixing 1 or 2 kinds selected from the fruits and peels of Japanese pepper with 100 parts by mass of edible fats and oils by 1 part by mass or more and 12 parts by mass or less to obtain a Japanese pepper mixed fat and oil.
(A2) A step of holding the Sansho mixed oil and fat at a temperature of 50 ° C. or higher and 90 ° C. or lower. The suppression method according to claim 1 or 2, wherein the method for producing the chili oil comprises the following steps.
(B1) A step of mixing 1 part by mass or more and 18 parts by mass or less of chili pepper with 100 parts by mass of edible oil and fat to obtain a chili mixed oil and fat.
(B2) A step of holding the chili pepper mixed fat and oil at a temperature of 100 ° C. or higher and 180 ° C. or lower. A method for producing a Japanese pepper-flavored oil / fat composition containing Japanese pepper oil and chili oil.
A step of blending 3 parts by mass or more and 45 parts by mass or less of the pepper oil with 100 parts by mass of the Japanese pepper oil is included.
The Japanese pepper oil
(A1) A step of mixing 1 or 2 kinds selected from the fruits or peels of Japanese pepper with 100 parts by mass of edible oil and fat to obtain 1 part by mass or more and 12 parts by mass or less of Japanese pepper mixed oil and fat.
(A2) Obtained from a step including a step of holding the Japanese pepper mixed fat and oil at a temperature of 50 ° C. or higher and 90 ° C. or lower, and (a3) a step of removing solid content from the held Japanese pepper mixed fat and oil.
The chili oil
(B1) A step of mixing 1 part by mass or more and 18 parts by mass or less of chili pepper with 100 parts by mass of edible oil and fat to obtain a chili mixed oil and fat.
(B2) The production thereof, which comprises a step of holding the chili pepper mixed fat and oil at a temperature of 100 ° C. or higher and 180 ° C. or lower, and (b3) a step of removing solid content from the held chili pepper mixed fat and oil. Method.