JPH05146252A - Flavor oil and production thereof - Google Patents

Abstract

PURPOSE:To prepare a flavor oil having excellent body, the palatability originating from fat and oil themselves, by dipping rice bran and saccharides in fat and oil other than rice oil, heat-treating the product under reduced pressure and filtering off the solid components. CONSTITUTION:Rice bran and saccharides are dipped in fat and oil other than rice oil and heat-treated at 140 to 180 deg.C under reduced pressure of 60mmHg, then the solid components are filtered off to give the objective flavor oil containing the components of rice bran oil in the other oil than rice oil and additionally the oil-soluble components derived from saccharides.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a flavor oil and a method for producing the same, and in particular, it is not limited to fats and oils for foods having a particular flavor, but to the rich taste of the fats and oils themselves. The present invention relates to a versatile flavor oil exhibiting the above and a method for producing the same.

[0002]

2. Description of the Related Art General edible oils and fats purified by a conventional method are almost tasteless and odorless as compared with special oils and fats such as sesame oil, olive oil or cacao butter. BACKGROUND ART Conventionally, oils and fats called flavor oils or taste oils, which are obtained by flavoring such refined edible oils and fats, are known. As a method for producing these oils and fats, for example, broth, green onion, and garlic are added to the oil and fat heated to high heat to sufficiently extract the extract, and then the temperature is lowered and flower pepper is added to further extract and then strain, Chinese food for stir-fried foods or fried foods A method of producing flavor oil that has a unique flavor (Japanese Patent Publication No. 57-58901), vegetables with oil content of 60% or more, such as cabbage, lettuce, ginger, garlic, leeks, etc. A method of producing flavor oils having various flavors by chopping or grinding the vegetables of 2 mm or less and adding them, keeping them at 110 ° C to 160 ° C and collecting the oil layer (Japanese Patent Publication 59).
-4972), immersing the processed material such as vegetables in preheated oil and heat-treating it, and at the same time depressurizing it under certain conditions at the time of heating to dissolve extract components such as vegetables, aroma and other components in oil. By removing the oil from the cooker,
For meat steak dishes, sukiyaki or vegetables, ramen, champons, gratin, a method for producing seasoning oils such as soups (JP-A-60-19449), oils and fats, vegetables, poultry meat, seafood, seaweed, A method for producing a flavor oil having various flavors by heat-treating a mixture of spices, beans and a flavor-imparting product such as a processed product or a brewed product thereof or a heat-treated product of the mixture under normal pressure ( Various methods have been proposed, such as JP-A-62-6651).

As described above, all conventional methods for producing flavor oils or flavor oils utilize flavor components such as flavors and odors of individual flavor enhancers, and are excellent products themselves. However, there is a drawback that the use is limited because each has its own unique flavor.

On the other hand, in addition to such flavor oils or taste oils, as described above, general edible oils and fats refined by the conventional method are almost tasteless and odorless, but in reality, they are peculiar to oils and fats. Such oils have an unpleasant oily taste, for example, liquid oils generally have a unique oily taste, and palm oil has a unique powdery taste. The taste has the disadvantage of increasing over time.

On the other hand, rice bran oil extracted from rice bran is widely used for frying, spraying, mayonnaise and the like because of its rich flavor. As described above, rice oil is an important edible oil that gives foods a high-quality flavor and can be extracted from a few domestically produced raw materials, but with the recent decrease in rice consumption, the production amount of rice bran as a raw material has also leveled off. Therefore, the production of rice oil cannot be further increased depending on domestic raw materials. In addition, compared to liquid oils having the same degree of unsaturation, rice bran oil has excellent oxidative stability, which means that the tocopherols and γ-
It is said that it depends on oryzanol, etc., but its oxidative stability is lower than that of rice oil such as hardened liquid oil (soybean oil, rapeseed oil, etc.), palm oil, palm olein, etc. Is inferior.

[0006]

DISCLOSURE OF THE INVENTION The present invention, as described above, has the drawback that conventional flavor oils or flavor oils have individual flavors and are limited in their applications, and that general edible oils and fats have preferable It is aimed at solving the drawback that no unpleasant oily taste and such unpleasant oily taste increase with time,
In addition, in view of the resource-rich nature of rice oil, it is intended to increase the production of oils and fats having an excellent kokumi derived from rice oil.

[0007]

The present invention has been completed as a result of intensive research to solve the above problems. That is, the present invention comprises an oil-soluble component of rice bran in fats and oils other than rice oil, a flavor oil characterized by further containing an oil-soluble component derived from sugars, and dipping rice bran and saccharides in oils and fats other than rice oil Under reduced pressure below 60 mmHg.
The method for producing a flavor oil is characterized in that the solid content is removed after heat treatment at 40 to 180 ° C.

In the present invention, examples of fats and oils to be flavored include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, corn oil, safflower oil, kapok oil, evening primrose oil, palm oil, and shea oil. Fats, monkey fats, coconut oil, vegetable oils and fats other than rice bran oil such as palm kernel oil, and beef tallow, lard, fish oil, animal oils and fats such as whale oil, and the like, alone or a mixed oil of the above oils or fats or their hardening, It may be a processed oil or fat that has been subjected to fractionation, transesterification, etc.,
A wide range of fats and oils can be applied, from liquid oils to fats and oils with high melting points. These oils and fats are preferably refined oils and fats.

[0009] As well known, rice bran is obtained when rice bran is refined and contains a peel, a seed coat and a starch layer, but is rich in fat, protein and vitamin B1, and other starch, pentosan, phytin (phosphorus compound). ), Nukaine (glycoside), and various other components. Such rice bran itself has a bad taste and is liable to change during storage,
Especially when the temperature is high and the humidity is high. This is because the lipase action in rice bran increases the acid value of fat, but in the present invention, rice bran having a low acid value as low as possible, for example, a free fatty acid content of about 5% or less (as oleic acid equivalent) is used. Is preferred. Also, after heating such rice bran at about 110 ° C for about 2 hours to deactivate the hydrolase, 150 ~
You may use the rice bran heat-processed at 200 degreeC.

In many cases, the above-mentioned amount of rice bran used gives an effective result when the amount added is 1% by weight or more based on the fat or oil.
When the flavor is emphasized, 3% or more is generally added to fats and oils, but 10% by weight or more is added to make a concentrated flavor oil, which is appropriately diluted with ordinary fats and oils when used. You can also

It is known that saccharides generally cause a browning reaction called Maillard reaction when mixed with amino acids and heated, and the Maillard reaction is utilized in various foods such as dairy products, confectionery, miso, soy sauce. There is. In the present invention, by heating rice bran and sugar in a fat and oil under reduced pressure, a browning reaction such as a Maillard reaction is caused, thereby eliminating a slightly fishy flavor derived from rice bran, resulting in a more fragrant and good flavor. .. The saccharide used in the present invention is
In addition to monosaccharides such as glucose, mannose, galactose and fructose, oligosaccharides such as lactose, sucrose, maltose and raffinose, glucan, mannan and polysaccharides such as starch may be used, but preferably reducing sugars (reducing sugars) For example, glucose and galactose are preferable.

The amount of the above sugars used is preferably about 10% by weight of rice bran, and when used in too large an amount, the caramel odor becomes strong, and when the amount is too small, the effect is small.

Thus, the rice bran and the fats and oils to which the sugars have been added are heated and stirred under reduced pressure. The decompression condition is vacuum degree of 60 mmHg (60
Torr) It is necessary to do the following. When the degree of vacuum exceeds 60 mmHg, the oxidation stability tends to deteriorate. Also, heating
It is necessary to carry out at 140 to 180 ° C. Below the lower limit, a fishy taste is felt, and on the contrary, above the upper limit, a burning odor is felt. The heating time is usually about 2 hours, but the length of the heating time does not have such an influence.

The rice bran is brought into a roasted state by being heated together with sugars, and has a very characteristic flavor. At the same time, the active ingredient produced by the reaction of the rice bran flavor component and the sugar is eluted into the oil and fat.

Then, the reaction product which has been subjected to the heating and stirring treatment is cooled and separated into oil and fat and solids by a conventionally known separating means such as filtration, centrifugation, decantation, etc., whereby the flavor oil of the present invention is obtained. obtain.

According to the present invention, in addition to the flavor component contained in the rice bran and the flavor component produced by the reaction between the rice bran and the sugar, for example, tocopherols, γ-oryzanol, and other antioxidant substances and sugars contained in the rice bran. Since the antioxidant substance such as melanoidin produced by the reaction with the is also dissolved in the fat and oil, the oxidation stability is further improved as compared with the untreated fat and oil. In particular, the oils and fats to be flavored are palm oil, palm olein or hydrogenated soybean oil, those that use hydrogenated rapeseed oil, while having a kokumi equivalent to rice oil, but much better than rice oil. A product having excellent oxidative stability can be obtained.

As described above, the flavor oil obtained by the present invention is not limited to a specific food product, and has a versatile taste showing a rich taste which is the root of the taste of the oil and fat itself. However, it can be used as an oil and fat suitable for various food applications such as frying, spraying, margarine, shortening, kneading, and cream.

[0018]

EXAMPLES The effects of the present invention will be further clarified by exemplifying Examples and Comparative Examples below, but these are examples and the spirit of the present invention is not limited to these examples.
In addition, the middle part and% of all examples mean weight basis.

Example 1 To 300 parts of purified palm olein (iodine value: 57.3) was added 10 parts of raw rice bran (3.6% of free fatty acid in fat) and 1 part of glucose, and the mixture was stirred under reduced pressure of about 50 mmHg. While 160 ℃
It was heat-treated for 2 hours. Then, after cooling to 60 ° C., the oil and fat and the solid content were separated by filtration to obtain a flavor oil.

Using this flavor oil, refined palm olein, and fats and oils of rice oil, potato chips were fried, and a sensory evaluation was conducted by 30 panelists. 15 people who answered that the flavor oil was good, rice oil The result was that the flavor oil obtained by this example had a good flavor similar to that of kome oil. It was a better oil than some refined palm olein.

Comparative Example 1 To 300 parts of refined palm olein (iodine value: 57.3) was added 10 parts of raw rice bran (3.6% of free fatty acid in fat) to give about 50 parts.
The mixture was heated at 160 ° C. for 2 hours with stirring under reduced pressure of mmHg and then filtered to obtain a treated oil. When potato chips were fried with both the treated oil and the flavor oil obtained in Example 1, the potato chips fried with the flavor oil of Example 1 had a very good aroma, while the potato chips produced in this Comparative Example were produced. The potato chips fried with the above-mentioned oil and fat had a flavor superior to that of the refined palm olein as the raw material, but had a slightly fishy taste and was inferior to the above flavor oil.

Comparative Example 2 To 300 parts of purified palm olein (iodine value: 57.3), 10 parts of raw rice bran (3.6% of free fatty acid in fat) and 1 part of glucose were added, and the mixture was stirred under a reduced pressure of about 50 mmHg. While 200 ℃
After heat treatment for 2 hours, it was filtered to obtain a treated oil. The potato chips fried with this treated oil had a strong burning odor.

Example 2 Raw rice bran was heated at 110 ° C. for 2 hours and then roasted at 180 ° C. The flavor oil obtained by treating 10 parts of this roasted rice bran, 1 part of xylose and 300 parts of refined palm olein in the same manner as in Example 1 had a savory flavor. Further, the oxidative stability of fats and oils was measured by the method using Rancimat, the flavor oil obtained in this example was 12.3 hours, and the refined palm olein was 11.5 hours, while
Rice oil was 4.5 hours. From this result, the flavor oil obtained in this example retained the oxidative stability of the base fat and oil, and had good stability as compared with the rice oil.

Comparative Example 3 Rice bran 10 roasted against 300 parts of refined palm olein
And 1 part of glucose were added, and the mixture was heated at 160 ° C. for 2 hours with stirring under reduced pressure of about 70 mmHg and then filtered to obtain a treated oil. The treated oil had a strange flavor.

Example 3 In the same manner as in Example 1, hydrogenated rapeseed oil (iodine value: 82.
The flavor oil obtained by using 7) was flavorful and had a good flavor. Using the flavor oil, hardened rapeseed oil and rice bran oil obtained in this example, rice crackers were fried and sensory-evaluated by 30 panelists.
The flavor oil of this example was 13 in which it was good, and the cured rapeseed oil was one in which it was good. The flavor oil of this example showed a better flavor than the raw rapeseed oil.

Comparative Example 4 To 300 parts of hardened rapeseed oil, 10 parts of raw rice bran and 1 part of glucose were added, and the mixture was stirred at 120 ° C. under a reduced pressure of about 50 mmHg.
After heat treatment for 2 hours, it was filtered to obtain a treated oil. The treated oil had no fishy taste and had a fishy flavor.

Example 4 5 parts of raw rice bran (3.6% free fatty acid in fat) and 1 galactose per 100 parts of refined coconut oil (iodine value: 8.2)
Part, and stir under a reduced pressure of about 50 mmHg to 200 ° C. 2
After heat treatment for an hour, it was filtered to obtain a treated oil. Such processing is
It had a fragrant and good flavor.

[0028]

[Effect] As described above, the method according to the present invention makes it possible to impart a rich taste to oils and fats such as liquid oil or palm oil, which have been conventionally said to be oily, and can be widely applied to various foods. It is now possible to obtain versatile oils and fats that can be used. Further, the present invention, in view of the resource-rich nature of rice oil, is extremely significant in that it has the excellent flavor of rice oil, and that it is possible to increase the production of oils with good oxidation stability far superior to rice oil. It is an invention.

Claims (2)

[Claims] 1. A flavor oil comprising an oil-soluble component of rice bran and an saccharide-derived oil-soluble component in an oil and fat other than kome oil. 2. Rice bran and sugar are immersed in an oil and fat other than rice bran oil, and the temperature is 140 to 180 ° C. under a reduced pressure of 60 mmHg or less.
The method for producing flavor oil according to claim 1, wherein the solid content is removed after the heat treatment.