JP7397566B2 - High potency flavored fats and oils - Google Patents
High potency flavored fats and oils Download PDFInfo
- Publication number
- JP7397566B2 JP7397566B2 JP2017209931A JP2017209931A JP7397566B2 JP 7397566 B2 JP7397566 B2 JP 7397566B2 JP 2017209931 A JP2017209931 A JP 2017209931A JP 2017209931 A JP2017209931 A JP 2017209931A JP 7397566 B2 JP7397566 B2 JP 7397566B2
- Authority
- JP
- Japan
- Prior art keywords
- yeast
- oil
- weight
- flavor
- oils
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 239000003921 oil Substances 0.000 title claims description 61
- 239000003925 fat Substances 0.000 title claims description 49
- 239000000796 flavoring agent Substances 0.000 claims description 56
- 235000019634 flavors Nutrition 0.000 claims description 56
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 49
- 239000000463 material Substances 0.000 claims description 28
- 238000010438 heat treatment Methods 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 239000008157 edible vegetable oil Substances 0.000 claims description 7
- 229940041514 candida albicans extract Drugs 0.000 claims description 5
- 235000014593 oils and fats Nutrition 0.000 claims description 5
- 239000012138 yeast extract Substances 0.000 claims description 5
- 241000006364 Torula Species 0.000 claims description 4
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 4
- 235000014102 seafood Nutrition 0.000 claims description 3
- 102000005158 Subtilisins Human genes 0.000 claims description 2
- 108010056079 Subtilisins Proteins 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 235000019198 oils Nutrition 0.000 description 56
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 46
- 235000019197 fats Nutrition 0.000 description 44
- 238000000034 method Methods 0.000 description 17
- 238000012360 testing method Methods 0.000 description 15
- 230000000052 comparative effect Effects 0.000 description 12
- 239000000047 product Substances 0.000 description 9
- 235000013305 food Nutrition 0.000 description 8
- 239000002994 raw material Substances 0.000 description 8
- 235000011194 food seasoning agent Nutrition 0.000 description 7
- 241000234282 Allium Species 0.000 description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 6
- 240000002234 Allium sativum Species 0.000 description 6
- 241000269851 Sarda sarda Species 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 235000004611 garlic Nutrition 0.000 description 6
- 208000035404 Autolysis Diseases 0.000 description 5
- 206010057248 Cell death Diseases 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 5
- 238000010411 cooking Methods 0.000 description 5
- 230000028043 self proteolysis Effects 0.000 description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 4
- 235000002568 Capsicum frutescens Nutrition 0.000 description 4
- 241000238557 Decapoda Species 0.000 description 4
- 241001247145 Sebastes goodei Species 0.000 description 4
- 230000005923 long-lasting effect Effects 0.000 description 4
- 239000000546 pharmaceutical excipient Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- 239000000828 canola oil Substances 0.000 description 3
- 235000019519 canola oil Nutrition 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 230000007928 solubilization Effects 0.000 description 3
- 238000005063 solubilization Methods 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 241000555825 Clupeidae Species 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 239000010775 animal oil Substances 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000006911 enzymatic reaction Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- RQFCJASXJCIDSX-UUOKFMHZSA-N guanosine 5'-monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 description 2
- 235000013928 guanylic acid Nutrition 0.000 description 2
- 239000004226 guanylic acid Substances 0.000 description 2
- 235000013902 inosinic acid Nutrition 0.000 description 2
- 239000004245 inosinic acid Substances 0.000 description 2
- 229940028843 inosinic acid Drugs 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000002688 persistence Effects 0.000 description 2
- 150000003904 phospholipids Chemical class 0.000 description 2
- 235000019512 sardine Nutrition 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 235000003301 Ceiba pentandra Nutrition 0.000 description 1
- 244000146553 Ceiba pentandra Species 0.000 description 1
- 241000282693 Cercopithecidae Species 0.000 description 1
- 241000951471 Citrus junos Species 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 101710163270 Nuclease Proteins 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 1
- 241001135917 Vitellaria paradoxa Species 0.000 description 1
- 244000131415 Zanthoxylum piperitum Species 0.000 description 1
- 235000008853 Zanthoxylum piperitum Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000007900 aqueous suspension Substances 0.000 description 1
- 230000002358 autolytic effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 210000004748 cultured cell Anatomy 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 235000008524 evening primrose extract Nutrition 0.000 description 1
- 239000010475 evening primrose oil Substances 0.000 description 1
- 229940089020 evening primrose oil Drugs 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 229940057910 shea butter Drugs 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Seasonings (AREA)
Description
本発明は、食用油脂を主成分とする、調理感、風味の持続性と高い香味力価を有する香味油脂、シーズニングオイル、オイルソースに関するものである。 The present invention relates to flavored fats and oils, seasoning oils, and oil sauces that have edible fats and oils as a main component and have a good cooking feel, long-lasting flavor, and high flavor potency.
調理工程において、香味油脂、シーズニングオイル、またはオイルソース(以下まとめて「香味油脂」と言う)を用いると、食品に簡便に風味を付与することができる。そのため、ラーメン店やレストランといった飲食店の他、加工食品製造業や一般の消費者において、香味油脂は好んで用いられている。 In the cooking process, flavor can be easily imparted to foods by using flavored fats and oils, seasoning oils, or oil sauces (hereinafter collectively referred to as "flavored fats"). Therefore, flavored oils and fats are preferred by restaurants such as ramen shops and restaurants, processed food manufacturers, and general consumers.
香味油脂は、食用油脂と香味素材とを合わせて加工を行うことにより、食用油脂に香味素材の香味を移したり、あるいはさらに反応させたりして得られるものである。具体的には、食用油脂に、ネギやニンニクなどの香味野菜、甲殻類などを添加して加熱し、その風味を付与した香味油(特許文献1)が良く知られている。
また、他の製法としては、食用油脂と香辛料を同時に圧搾する方法(特許文献2)、加熱した唐辛子を油脂に浸漬する方法(特許文献3)、油脂に香味素材を加えて加圧する方法(特許文献4)などが知られている。
Flavored fats and oils are obtained by processing edible fats and oils and flavoring materials to transfer the flavor of the flavoring materials to edible fats and oils, or by further reacting them. Specifically, flavored oil (Patent Document 1) is well known, which is obtained by adding flavorful vegetables such as green onions and garlic, crustaceans, etc. to edible oil and fat and heating the mixture to impart its flavor.
Other manufacturing methods include a method in which edible fats and oils and spices are simultaneously squeezed (Patent Document 2), a method in which heated chili peppers are immersed in oil (Patent Document 3), and a method in which flavoring materials are added to fats and oils and pressurized (Patent Document 2). Document 4) is known.
これら公知の方法においても、良好な香味油は得られるが、さらに香味力価の高い香味油を得ようとすると、原材料における香味素材の比率を増やすことになり、コストが高くなるという問題がある。そのため、香味素材の添加量に対して香味の力価が高く、調理感があり、また香味持続性のある香味油が望まれている。
さらに、添加する物は、化学合成品ではなく、安価で容易に入手できる一般の飲食品であることが望ましい。
Although good flavor oils can be obtained using these known methods, if you try to obtain flavor oils with even higher flavor potency, you will have to increase the proportion of flavor materials in the raw materials, which raises the problem of higher costs. . Therefore, there is a demand for a flavor oil that has a high flavor potency relative to the amount of flavor material added, has a cooking sensation, and has a long-lasting flavor.
Furthermore, it is preferable that the additive be not a chemically synthesized product but a general food or drink product that is inexpensive and easily available.
本発明の解決しようとする課題は、低コストで、香味の力価が高い、調理感のある、また香味持続性のある香味油脂等を得ることである。そこで配合する物は、化学合成品ではなく、容易に入手できる一般の飲食品であることが望ましい。 The problem to be solved by the present invention is to obtain flavored fats and oils, etc., which are low in cost, have high flavor potency, have a cooking sensation, and have a long-lasting flavor. It is preferable that the ingredients to be blended are not chemically synthesized products, but easily available general food and drink products.
本発明は、食用油脂に、酵母消化物と香味素材とを添加し、加熱して得られる香味油脂を製することを主要な特徴とする。その加熱温度は85℃以上、加熱温度保持時間が1分以上である。 The main feature of the present invention is that a yeast digestate and a flavoring material are added to an edible fat and oil, and a flavored fat and oil is produced by heating the mixture. The heating temperature is 85° C. or higher, and the heating temperature holding time is 1 minute or longer.
具体的には、以下のような発明である。
(1)食用油脂に、酵母消化物と香味素材とを添加し、加熱して得られる香味油脂の製造方法、
(2)食用油脂100重量部に酵母消化物0.05~10重量部、香味素材1.0~50重量部を添加し、加熱して得られる前記(1)記載の香味油脂の製造方法、
(3)前記香味素材が、香味野菜、乾燥魚介類のうちいずれか一つ以上である、前記(1)または(2)に記載の香味油脂の製造方法、
(4)加熱する温度が85℃以上、その温度保持時間が1分以上である前記(1)~(3)のいずれかに記載の香味油脂の製造方法。
Specifically, the invention is as follows.
(1) A method for producing flavored fats and oils obtained by adding yeast digestate and flavoring materials to edible fats and oils and heating the mixture;
(2) The method for producing flavored fats and oils according to (1) above, which is obtained by adding 0.05 to 10 parts by weight of yeast digest and 1.0 to 50 parts by weight of flavor materials to 100 parts by weight of edible fats and oils, and heating the mixture.
(3) The method for producing flavored oils and fats according to (1) or (2) above, wherein the flavor material is one or more of flavored vegetables and dried seafood;
(4) The method for producing flavored fats and oils according to any one of (1) to (3) above, wherein the heating temperature is 85° C. or higher and the temperature holding time is 1 minute or longer.
本発明の香味油脂は、好ましい調理香を有し、原料の香味素材の量に比して香味力価が高く、また香味が持続するという特徴を有する。そのため、料理に少量添加するだけでも、インパクトのある風味を付与することができる。
また、原料の酵母消化物は安全な食品である上、安定して得られ、安価であるという利点を有する。
The flavored oil and fat of the present invention has a favorable cooking aroma, has a high flavor potency compared to the amount of the flavor material used as the raw material, and has the characteristics that the flavor lasts. Therefore, adding just a small amount to a dish can impart an impactful flavor.
In addition, the yeast digested material used as a raw material has the advantage of being a safe food, stably obtained, and inexpensive.
本発明の香味油脂は、食用油脂に、酵母消化物と香味素材とを添加し、加熱することにより、製造されるものである。 The flavored oil or fat of the present invention is produced by adding a yeast digestate and a flavoring material to an edible oil and fat, and heating the mixture.
本発明で使用する食用油脂の種類は、特に限定されない。動物性油脂、植物性油脂を用いることができる。具体的な例としては、ナタネ油、キャノーラ油、大豆油、ヒマワリ種子油、綿実油、落花生油、米ぬか油、コーン油、サフラワー油、オリーブ油、カポック油、ゴマ油、月見草油、パーム油、シア脂、サル脂、カカオ脂、ヤシ油、パーム核油等の植物性油脂、又はラード(ポークオイル)や牛脂(ビーフオイル)、鶏油(チキンオイル)などの動物性油脂である。さらに、本発明では、動物性油脂類又は植物性油脂類の単独使用だけでなく、混合油を使用することもできる。さらに、分別、硬化、エステル交換等を施した加工油脂などを使用することができる。 The type of edible oil or fat used in the present invention is not particularly limited. Animal oil and vegetable oil can be used. Specific examples include rapeseed oil, canola oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, and shea butter. , vegetable fats and oils such as monkey fat, cacao butter, coconut oil, and palm kernel oil, and animal fats and oils such as lard (pork oil), beef tallow (beef oil), and chicken oil (chicken oil). Furthermore, in the present invention, not only animal oils or vegetable oils may be used alone, but also mixed oils may be used. Furthermore, processed oils and fats that have been subjected to fractionation, hardening, transesterification, etc. can be used.
本発明で使用する酵母消化物とは、酵母を酵素分解して得られたものであり、酵素分解は、酵母自己消化法又は酵素添加によるものである。さらに、本発明では、自己消化法と酵素添加による分解の両方を行ったものでもよいし、酵母を自己消化した酵母自己消化物と酵母に酵素を添加して得られた酵母酵素分解物とを、混合して用いてもよいし、一方のみを用いてもよい。酵母消化物の酵母原料としては、パン酵母、ビール酵母、トルラ酵母など食品用の酵母を挙げることができ、中でもトルラ酵母が望ましい。酵母の培養方法に特に制限はなく、公知の方法を用いて培養する。 The yeast digest used in the present invention is obtained by enzymatically decomposing yeast, and the enzymatically decomposing method is performed by a yeast autolysis method or by adding an enzyme. Furthermore, in the present invention, it is possible to use a product that has undergone both autolysis and enzyme addition, or a yeast autolysate obtained by autolyzing yeast and a yeast enzymatic decomposition product obtained by adding an enzyme to yeast. , may be used in combination, or only one of them may be used. As the yeast raw material for the yeast digest, food-grade yeast such as baker's yeast, brewer's yeast, and Torula yeast can be mentioned, and Torula yeast is particularly desirable. There are no particular restrictions on the method of culturing yeast, and the yeast is cultured using a known method.
酵母原料を酵素分解する方法は特に限定されないので、一般的な方法を用いることができる。例えば、酵母原料をグルカナーゼ、プロテアーゼなどの酵素を用いる方法の場合には、後述の可溶成分比率になるよう酵素反応を行う。自己消化法による場合も、公知の方法で良く、特に制限はない。さらに、酵素を用いる方法と自己消化法の両方を行って、可溶化させることもできる。この可溶化により、水可溶成分の比率を65%以上に上げることが望ましく、より望ましくは80%以上である。水可溶成分の比率とは、全体の乾燥重量当たりの、水溶性成分の比率である。水可溶成分の測定方法は、次の通りである。試料に10倍量の水を加えて懸濁した後、5000rpmで10分遠心分離して上澄み液を取得し、それを乾燥して得られた固形物を水可溶成分とする。試料の乾燥重量に対する水可溶成分の重量の比率(%)を水可溶成分の比率とする。 The method for enzymatically decomposing the yeast raw material is not particularly limited, and any general method can be used. For example, in the case of a method using enzymes such as glucanase and protease for the yeast raw material, the enzymatic reaction is performed so that the soluble component ratio described below is achieved. In the case of autolysis, any known method may be used and there are no particular limitations. Furthermore, both enzymatic and autolytic methods can be used for solubilization. Through this solubilization, it is desirable to increase the proportion of water-soluble components to 65% or more, more preferably 80% or more. The ratio of water-soluble components is the ratio of water-soluble components per total dry weight. The method for measuring water-soluble components is as follows. After suspending the sample by adding 10 times the volume of water, the sample is centrifuged at 5000 rpm for 10 minutes to obtain a supernatant, which is then dried to obtain a solid, which is used as a water-soluble component. Let the ratio (%) of the weight of the water-soluble component to the dry weight of the sample be the ratio of the water-soluble component.
本発明では、自己消化法や酵素添加による分解の過程において、プロテアーゼ、ヌクレアーゼが作用する場合には、完全に反応させてしまうよりも、反応後にRNA(モノヌクレオチドまで分解されていないもの)が4%以上、ペプチドが15%以上残存することが望ましい。
なお、本発明で用いる酵母消化物は、水溶性成分だけを抽出した酵母エキスとは異なり、酵母由来の不溶成分及び脂質をも含む構成物である。
In the present invention, when proteases and nucleases act during the decomposition process by autolysis or enzyme addition, RNA (that has not been degraded to mononucleotides) after the reaction is % or more, preferably 15% or more of the peptide remains.
Note that the yeast digest used in the present invention is a composition that also contains insoluble components and lipids derived from yeast, unlike a yeast extract that extracts only water-soluble components.
酵母を自己消化や酵素反応等で部分的に可溶化させた後、乾燥して固形、粉末にする。乾燥する際には、賦形剤を用いてもよい。たとえば賦形剤として酵母エキスの抽出残渣を添加して、乾燥機で乾燥を行ってもよい。酵母エキス抽出残渣の例としては、興人ライフサイエンス社の「KR酵母」などがあげられる。 Yeast is partially solubilized by autolysis or enzymatic reaction, and then dried to form a solid or powder. An excipient may be used during drying. For example, yeast extract extraction residue may be added as an excipient and then dried in a dryer. Examples of yeast extract extraction residues include "KR Yeast" manufactured by Kojin Life Sciences.
本発明の酵母消化物のペプチド含有量は、15重量%以上であることが好ましく、20重量%以上であることがより好ましく、30重量%以上であることがさらに好ましい。本発明の酵母消化物のRNA含有量は、4重量%以上であることが好ましく、6重量%以上であることがより好ましく、6.5重量%以上であることがさらに好ましく、7重量%以上であることが最も好ましい。本発明の酵母消化物の遊離アミノ酸の含有量は、8重量%以上が好ましく、10重量%以上がより好ましく、12重量%以上がさらに好ましい。本発明の酵母消化物の食物繊維の含有量は、10重量%以上であることが好ましく、12重量%以上であることがより好ましく、15重量%以上であることがさらに好ましい。本発明の酵母消化物のリン脂質の含有量は、1重量%であることが好ましく、1.5重量%以上であることがより好ましく、2重量%以上であることがさらに好ましい。本発明の酵母消化物のグアニル酸とイノシン酸との合計含有量は、10重量%以下であることが好ましく、8重量%以下であることがより好ましく、5重量%以下であることがさらに好ましい。上記調味料中の物質の含有量は、一般栄養成分分析の分析方法、および、高速液体クロマトグラフィー等を用いて測定する。 The peptide content of the yeast digest of the present invention is preferably 15% by weight or more, more preferably 20% by weight or more, and even more preferably 30% by weight or more. The RNA content of the yeast digest of the present invention is preferably 4% by weight or more, more preferably 6% by weight or more, even more preferably 6.5% by weight or more, and even more preferably 7% by weight or more. Most preferably. The content of free amino acids in the yeast digest of the present invention is preferably 8% by weight or more, more preferably 10% by weight or more, and even more preferably 12% by weight or more. The dietary fiber content of the yeast digest of the present invention is preferably 10% by weight or more, more preferably 12% by weight or more, and even more preferably 15% by weight or more. The content of phospholipids in the yeast digest of the present invention is preferably 1% by weight, more preferably 1.5% by weight or more, and even more preferably 2% by weight or more. The total content of guanylic acid and inosinic acid in the yeast digest of the present invention is preferably 10% by weight or less, more preferably 8% by weight or less, and even more preferably 5% by weight or less. . The content of the substance in the seasoning is measured using a general nutritional component analysis method, high performance liquid chromatography, or the like.
本発明の、食用油脂に添加する酵母消化物の添加比率は、使用する食用油脂、酵母消化物、香味素材により異なり、適宜、調整することができる。通常は、食用油脂100重量部に対して、酵母消化物0.05~10重量部であり、より好ましくは、0.1重量部~5重量部、さらに好ましくは、0.1~1重量部である。 The ratio of the yeast digested product added to the edible fat and oil of the present invention varies depending on the edible fat, yeast digested product, and flavor material used, and can be adjusted as appropriate. Usually, the yeast digestate is 0.05 to 10 parts by weight, more preferably 0.1 to 5 parts by weight, and even more preferably 0.1 to 1 part by weight, per 100 parts by weight of edible oil or fat. It is.
本発明で用いる香味素材は、油脂に香味を付与できる食品であれば何でも良い。
望ましくは、ネギ、玉ねぎ、ニンニク、ショウガ、シソ、山椒、柚子、唐辛子、ハーブ類、きのこ類などの香味野菜、乾燥海老、鰹節、いりこなどの乾燥魚介類、乾燥畜肉などである。
特に、乾燥海老は本発明に用いた時、香味が著しく増強されるので、好ましい。
The flavor material used in the present invention may be any food as long as it can impart flavor to fats and oils.
Desirable examples include flavored vegetables such as green onions, onions, garlic, ginger, perilla, Japanese pepper, yuzu, chili peppers, herbs, and mushrooms, dried seafood such as dried shrimp, dried bonito flakes, and dried sardines, and dried meat.
In particular, dried shrimp is preferred because the flavor is significantly enhanced when used in the present invention.
本発明の、食用油脂に添加する香味素材の添加比率は、使用する食用油脂、酵母消化物、香味素材により異なり、適宜、調整することができる。通常は、食用油脂100重量部に対して、香味素材0.1~50重量部であり、より好ましくは、1重量部~20重量部、さらに好ましくは、5~15重量部である。 The addition ratio of the flavor material added to the edible fat and oil of the present invention varies depending on the edible fat, yeast digested product, and flavor material used, and can be adjusted as appropriate. Usually, the amount of the flavoring material is 0.1 to 50 parts by weight, more preferably 1 to 20 parts by weight, and still more preferably 5 to 15 parts by weight, per 100 parts by weight of edible oil or fat.
本発明の香味油脂は、食用油脂に酵母消化物と香味素材とを添加して、加熱することにより、製することができる。その加熱温度は、85℃以上が好ましく、91℃以上が好ましく、95℃以上がより好ましい。また、温度の上限としては、130℃未満で行うことが好ましく、125℃未満がより好ましく、121℃未満がさらに好ましく、105℃未満で行うことが最も好ましい。 The flavored oil or fat of the present invention can be produced by adding a yeast digestate and a flavoring material to an edible oil or fat and heating the mixture. The heating temperature is preferably 85°C or higher, preferably 91°C or higher, and more preferably 95°C or higher. Furthermore, the upper limit of the temperature is preferably less than 130°C, more preferably less than 125°C, even more preferably less than 121°C, and most preferably less than 105°C.
上記温度での加熱時間は、1分以上が好ましく、5分以上がより好ましく、10分以上がさらに好ましい。また、時間の上限としては、18時間以内が好ましく、10時間以内がより好ましく、1時間未満がより好ましく、30分未満がさらに好ましく、20分未満が最も好ましい。 The heating time at the above temperature is preferably 1 minute or more, more preferably 5 minutes or more, and even more preferably 10 minutes or more. Moreover, the upper limit of the time is preferably within 18 hours, more preferably within 10 hours, more preferably less than 1 hour, even more preferably less than 30 minutes, and most preferably less than 20 minutes.
本発明の加熱時に、その反応を阻害しない限りにおいて、その他の物質を含んでもよい。また、水分を65重量%以下であれば含んでいてもよい。 Other substances may be included during heating in the present invention, as long as they do not inhibit the reaction. Further, it may contain water as long as it is 65% by weight or less.
本発明の香味油脂は、調製した後に、各種調味料や賦形剤、あるいはビタミンE等の酸化防止剤などを混合することができる。また、デキストリンなどの粉末化原料に混合するなどして粉末化、固形化等を行ってもよい。 After the flavored oil and fat of the present invention is prepared, various seasonings, excipients, antioxidants such as vitamin E, etc. can be mixed therein. Further, it may be powdered, solidified, etc. by mixing it with a powdered raw material such as dextrin.
本発明の香味油脂の使用方法としては、一般の食用油脂と同様、炒め油、混和、噴霧、浸漬等が挙げられる。具体的には、ラーメンの香味油、パスタのオイルソース、ドレッシングのシーズニングオイルの他、あらゆる食品に用いることができる。 Methods for using the flavored fats and oils of the present invention include frying oil, mixing, spraying, dipping, etc., as with general edible fats and oils. Specifically, it can be used for flavor oil for ramen noodles, oil sauce for pasta, seasoning oil for dressings, and all kinds of other foods.
本発明の香味油脂は、加熱反応により、成分分析等で具体的な差異を見極めるのが困難な複雑な組成物を形成することで、香味素材の香味力価が高い、調理感のある、また持続性のある香味を食品に付与することができる。 The flavored fats and oils of the present invention form complex compositions through heating reactions that make it difficult to discern specific differences through component analysis, resulting in flavor materials with high flavor potency, a cooked feel, and A long-lasting flavor can be imparted to food.
以下、実施例および比較例を用いて、本発明を具体的に説明する。
なお、本発明はこれらに限定されるものではない。
The present invention will be specifically described below using Examples and Comparative Examples.
Note that the present invention is not limited to these.
<酵母消化物の準備>
トルラ酵母の培養菌体100重量部(乾燥重量換算)の10重量%水懸濁液に対して、デナチームGEL(長瀬産業社製)を4重量部、アルカラーゼ2.4LFG(ノボザイムズ社製)を4重量部添加し、酵母菌体の可溶化処理を実施した。この時の可溶化率は80%であった。ここに、賦形剤として、42.86重量部の酵母エキス残渣「KR酵母」(興人ライフサイエンス社製)を添加し、濃縮した。これをダブルドラムドライヤー(伝熱面積 28.3m2、ドラム表面温度155℃、ドラム回転数2.0rpm、給液速度 600L/hr)で乾燥し、酵母消化物を得た。当該酵母消化物の、水可溶成分の比率は56重量%、ペプチド含有量は33.6重量%、RNA含有量は7%、遊離アミノ酸含有量は12.5重量%、食物繊維17.5%、リン脂質含有量2.2%、グアニル酸とイノシン酸との合計含有量は、3%であった。
<Preparation of yeast digestate>
4 parts by weight of Denazyme GEL (manufactured by Nagase Sangyo Co., Ltd.) and 4 parts by weight of Alcalase 2.4LFG (manufactured by Novozymes) to a 10% by weight aqueous suspension of 100 parts by weight (dry weight equivalent) of cultured cells of Torula yeast. Part by weight was added to solubilize the yeast cells. The solubilization rate at this time was 80%. To this, 42.86 parts by weight of yeast extract residue "KR Yeast" (manufactured by Kojin Life Sciences) was added as an excipient and concentrated. This was dried with a double drum dryer (heat transfer area: 28.3 m 2 , drum surface temperature: 155° C., drum rotation speed: 2.0 rpm, liquid supply rate: 600 L/hr) to obtain a yeast digest. The ratio of water-soluble components of the yeast digest is 56% by weight, the peptide content is 33.6% by weight, the RNA content is 7%, the free amino acid content is 12.5% by weight, and the dietary fiber is 17.5%. %, the phospholipid content was 2.2%, and the total content of guanylic acid and inosinic acid was 3%.
<実施例1>
キャノーラ油100重量部を95℃達温まで加熱後、上記で準備した酵母消化物を0.5重量部と、香味素材Aを10重量部添加した。その後、98℃で15分間保持した後、冷却し、試験区の香味油脂Aを得た。香味素材B~Gについて、それぞれ同様に行い、試験区の香味油脂B~Gを得た。
A~Gの各香味素材は、以下の通りである。
A:長ねぎ
B:ニンニク
C:ショウガ
D:唐辛子
E:乾燥海老
F:鰹節
G:いりこ
<Example 1>
After heating 100 parts by weight of canola oil to a temperature of 95° C., 0.5 parts by weight of the yeast digest prepared above and 10 parts by weight of flavor material A were added. Thereafter, it was held at 98° C. for 15 minutes and then cooled to obtain flavor fat A of the test group. The same procedure was carried out for each of the flavor materials B to G to obtain flavor oils and fats B to G of the test group.
Each flavor material of A to G is as follows.
A: Long onion B: Garlic C: Ginger D: Chili pepper E: Dried shrimp F: Bonito flakes G: Sariko
<比較例1>
実施例1において酵母消化物を添加しないこと以外は同様にして、比較区1の香味油脂A~Gを得た。
<Comparative example 1>
Flavored fats and oils A to G of Comparative Group 1 were obtained in the same manner as in Example 1 except that the yeast digestate was not added.
<比較例2>
キャノーラ油100重量部を95℃達温まで加熱後、前記香味素材Aを10重量部添加し、98℃で15分間、保持した後、冷却した。それに上記で準備した酵母消化物を0.5重量部添加撹拌し、比較区2の香味油脂Aを得た。前記香味素材B~Gについて、それぞれ同様に行い、比較区2の香味油脂B~Gを得た。
<Comparative example 2>
After heating 100 parts by weight of canola oil to a temperature of 95°C, 10 parts by weight of the flavor material A was added thereto, held at 98°C for 15 minutes, and then cooled. 0.5 parts by weight of the yeast digest prepared above was added and stirred to obtain Flavored Oil A of Comparative Group 2. The above-mentioned flavor materials B to G were treated in the same manner to obtain flavor fats and oils B to G of comparative group 2.
<官能評価1>
A~Gの各香味素材を用いた、試験区、比較区1、比較区2の香味油脂サンプルにつき、オイル香の官能評価を行った。
評価は、50mlの熱湯の上にサンプルの香味油脂を1ml滴下し、7人のパネリストが香りを嗅ぎ、A~Gそれぞれについて、試験区と比較区1、比較区2の香りの違いを記述することで行った。
<Sensory evaluation 1>
A sensory evaluation of the oil aroma was performed on the flavored oil and fat samples of the test group, comparative group 1, and comparative group 2 using each of the flavor materials A to G.
For evaluation, 1 ml of the sample flavored oil was dropped onto 50 ml of boiling water, seven panelists smelled the scent, and described the difference in scent between the test group, comparison group 1, and comparison group 2 for each of A to G. So I went there.
比較区1、比較区2と比較した、試験区の香りの特徴は、まとめると下記の通りであった。
A:長ねぎ:試験区のサンプルは、比較区1、比較区2のいずれと比べても、特にねぎの甘い香味が増強されている。熟成感がある。
B:ニンニク:試験区のサンプルは、比較区1と比べて、香味力価が1.5倍くらいに上がり、刺激とパンチが強いく、香味が持続する。比較区2と比べても、香味の力価、持続性は増強されている。
C:ショウガ:試験区のサンプルは、比較区1、比較区2と比べて香味力価は少し上がったが、刺激は抑えられている。熟成感がある。
D:唐辛子:試験区のサンプルは、比較区1、比較区2と比べて香味力価が少し上がった。
E:乾燥海老:試験区のサンプルは、比較区1と比べて香味力価が2倍くらいに上がった。香味が持続する。比較区2と比べても、香味の力価、持続性は大きく増強されている。
F:鰹節:試験区のサンプルは、比較区1、比較区2と比べて香味力価が1.2倍くらいに上がった。特に鰹の脂っぽさを感じる。
G:いりこ:試験区のサンプルは、比較区1、比較区2と比べていりこの香ばしい香りが自然に増強され、より持続する。
The fragrance characteristics of the test plot compared with comparison plots 1 and 2 were summarized as follows.
A: Green onions: The sweet flavor of green onions is particularly enhanced in the samples of the test area, compared to both Comparison Area 1 and Comparison Area 2. There is a sense of maturity.
B: Garlic: Compared to Comparative Group 1, the flavor titer of the samples in the test area was about 1.5 times higher, the stimulation and punch were strong, and the flavor lasted. Even compared to comparison group 2, the potency and persistence of flavor are enhanced.
C: Ginger: The flavor titer of the sample in the test area was slightly higher than in comparison areas 1 and 2, but irritation was suppressed. There is a sense of maturity.
D: Chili pepper: The flavor titer of the sample in the test area was slightly increased compared to Comparative Area 1 and Comparative Area 2.
E: Dried shrimp: The flavor titer of the sample in the test group was about twice that of comparison group 1. The flavor lasts. Even compared to comparison group 2, the potency and persistence of flavor are greatly enhanced.
F: Bonito flakes: The flavor titer of the sample in the test area was about 1.2 times higher than that in comparison areas 1 and 2. I especially feel the oiliness of the bonito.
G: Sariko: The fragrant scent of sardines in the test sample was naturally enhanced and lasted longer than in Comparative Areas 1 and 2.
<官能評価2>
B,Fの各香味素材を用いた、試験区、比較区1の香味油脂サンプルにつき、ラーメンスープで官能評価を行った。
評価は、100mlのラーメンスープにサンプルの香味油脂を1ml添加、撹拌し、7人のパネリストが味見して、それぞれの試験区と比較区1の風味の違いを記述することで行った。
<Sensory evaluation 2>
Sensory evaluation was performed on the flavored oil and fat samples of test group and comparison group 1 using each of the flavor materials B and F with ramen soup.
The evaluation was performed by adding 1 ml of sample flavored oil and fat to 100 ml of ramen soup, stirring it, and having seven panelists taste it and describe the difference in flavor between each test group and comparison group 1.
比較区1と比較した、試験区の風味の特徴は、まとめると下記の通りであった。
B:ニンニク:ラーメンスープにおいて、ニンニクの風味がより強く、より持続して感じられる。コク、甘み、油脂感、濃厚感が増強されている。
F:鰹節:ラーメンスープにおいて、かつお風味がより強く、後味としてより持続して感じられる。コク、甘み、濃厚感が増強されている。
The flavor characteristics of the test plot compared with comparison plot 1 were summarized as follows.
B: Garlic: In the ramen soup, the flavor of garlic is stronger and more lasting. The richness, sweetness, oiliness, and richness are enhanced.
F: Bonito flakes: In ramen soup, the bonito flavor is stronger and lasts longer as an aftertaste. The richness, sweetness, and richness are enhanced.
本本発明の香味油脂は、そのまま調味料として多様な食品に用いることができるほか、各種調味料の原料として用いることもできる。 The flavored oil and fat of the present invention can be used as a seasoning in various foods as is, and can also be used as a raw material for various seasonings.
Claims (3)
The method for producing flavored fats and oils according to claim 1 or 2, wherein the heating temperature is 85° C. or higher and the temperature holding time is 1 minute or longer.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2017209931A JP7397566B2 (en) | 2017-10-31 | 2017-10-31 | High potency flavored fats and oils |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2017209931A JP7397566B2 (en) | 2017-10-31 | 2017-10-31 | High potency flavored fats and oils |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2019080525A JP2019080525A (en) | 2019-05-30 |
JP7397566B2 true JP7397566B2 (en) | 2023-12-13 |
Family
ID=66669256
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2017209931A Active JP7397566B2 (en) | 2017-10-31 | 2017-10-31 | High potency flavored fats and oils |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP7397566B2 (en) |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2013201905A (en) | 2012-03-27 | 2013-10-07 | Tablemark Co Ltd | Method for producing flavor oil, and flavor oil |
-
2017
- 2017-10-31 JP JP2017209931A patent/JP7397566B2/en active Active
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2013201905A (en) | 2012-03-27 | 2013-10-07 | Tablemark Co Ltd | Method for producing flavor oil, and flavor oil |
Non-Patent Citations (2)
Title |
---|
Bio Industry,2009年,Vol.26,No.11,p.79-81 |
食品と科学,1990年,Vol.8,p.96-99 |
Also Published As
Publication number | Publication date |
---|---|
JP2019080525A (en) | 2019-05-30 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
AU2014326902B2 (en) | Compositions with a chicken flavour and production thereof | |
JP2012504400A (en) | Method for producing food or feed flavor using glutathione or cysteine | |
WO2017061524A1 (en) | Method for producing flavoring oil | |
JP7156270B2 (en) | Composition for imparting a burnt oil flavor | |
JP6186191B2 (en) | Liquid seasoning, method for producing the same, and method for improving flavor of liquid seasoning | |
JP6181932B2 (en) | Composition and seasoning used for enhancing sesame flavor, imparting sesame flavor, and / or nut flavor | |
JP7139160B2 (en) | Food composition and its manufacturing method | |
JP2022133196A (en) | Cheese-like seasoning oil | |
JP7106316B2 (en) | Seasoning manufacturing method | |
JP2004154028A (en) | Method for producing roux | |
JPWO2018147326A1 (en) | Flavor oils and fats | |
JP2023165003A (en) | seasoning oil | |
CN105592722B (en) | Composition and its generation with beef-flavouring | |
JP7397566B2 (en) | High potency flavored fats and oils | |
JP7329330B2 (en) | Flavor imparting seasoning | |
TW201601639A (en) | Flavouring composition | |
JP2013194128A (en) | Flavor component improving egg-feeling, and egg-feeling enhancer | |
JP2019088338A (en) | Manufacturing method of acidic oil-in-water-type emulsion liquid seasoning | |
JP7362516B2 (en) | seasoning oil | |
JP2008237124A (en) | Additive for white sauce and food using it | |
CN106132214B (en) | Perfume composition | |
JP4866386B2 (en) | Yeast microencapsulated flavor and / or spice extract with enhanced and improved flavor and flavor expression | |
US20240251836A1 (en) | Fish flavour and fish analogue product | |
KR100296022B1 (en) | Paste-containing pastes added to foods containing seasonings and seasoning compositions used therein | |
JP2016135148A (en) | Acidic oil-in-water type emulsified liquid seasoning |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20201005 |
|
A711 | Notification of change in applicant |
Free format text: JAPANESE INTERMEDIATE CODE: A712 Effective date: 20201008 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20210730 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20210824 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20211022 |
|
A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20220329 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20220629 |
|
C60 | Trial request (containing other claim documents, opposition documents) |
Free format text: JAPANESE INTERMEDIATE CODE: C60 Effective date: 20220629 |
|
A911 | Transfer to examiner for re-examination before appeal (zenchi) |
Free format text: JAPANESE INTERMEDIATE CODE: A911 Effective date: 20220707 |
|
C21 | Notice of transfer of a case for reconsideration by examiners before appeal proceedings |
Free format text: JAPANESE INTERMEDIATE CODE: C21 Effective date: 20220708 |
|
A912 | Re-examination (zenchi) completed and case transferred to appeal board |
Free format text: JAPANESE INTERMEDIATE CODE: A912 Effective date: 20220916 |
|
C211 | Notice of termination of reconsideration by examiners before appeal proceedings |
Free format text: JAPANESE INTERMEDIATE CODE: C211 Effective date: 20220921 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20231003 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20231201 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 7397566 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |