JPH0541957A - Flavored food - Google Patents

Abstract

PURPOSE:To prepare a flavored food causing only little degradation of the flavor during the heating process and storage and developing strong fragrance in eating. CONSTITUTION:A flavor oil is formed in granular form and included in a food to obtain the objective food resistant to the dripping or scattering of the flavor during the heating process (preparation or cooking of the food) and developing strong fragrance in eating. The flavor oil granule can be produced by adding a base for oil and fat inclusion and a polyol to a flavor oil and forming the mixture in the form of granule.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a food product containing flavor oil granules.

[0002]

2. Description of the Related Art Traditionally, adding flavor to foods to add aroma and increase the added value has been related to fish paste products.
It is used in processed meat, noodles, various prepared foods, confectionery and bread, and almost all processed foods. In particular, in recent years, the demand for flavors having a high aroma retaining property has been increasing more and more.

Conventionally, flavors that have been used in processed foods include liquid and water-soluble flavors and oil-soluble flavors (flavor oils). Also, as powder,
There are those in which a powder base material is impregnated with flavor oil, those in which a water-soluble flavor or emulsion of flavor oil is emulsified into powder by a spray drying method, and the like.

[0004]

In the conventional addition of flavors to various foods, the flavors drip or scatter during the heating step (during production and cooking) or during storage of the product, and the flavor remains. There was a problem of poor sex. Further, when the flavor is uniformly dispersed in a protein-rich dough such as processed meat products and fish paste products, there is a problem that the flavor strength is lowered due to causes such as emulsification.

Further, among powdery flavors, in particular,
The product obtained by the spray drying method includes steps such as emulsification and heat drying during the manufacturing process, so that the flavor strength is deteriorated. As an example, in fish paste products, attempts have been made to add perilla leaves themselves, liquid flavors, powder flavors, etc. for the purpose of flavoring perilla.
However, when considering both the residual ratio of flavor and the cost, there are few that can be put to practical use.

[0006]

Means for Solving the Problems As a result of intensive research to solve the above-mentioned problems, the present inventors have found that when flavor oil is formed into granules and contained in a food, the flavor oil is changed during the heating step and storage. The present inventors have completed the present invention, knowing that a food having an excellent characteristic that it is less deteriorated and exhibits a strong aroma during eating can be obtained. That is, the present invention relates to a food product containing flavor oil granules.

The flavor oil in the present invention is an oil-soluble substance obtained by a process such as extraction from natural materials, squeezing, distillation, enzyme treatment or chemical synthesis, or a substance obtained by dissolving the substance in fat and oil. Meat, seafood, vegetables, fruits, cereals, seeds, and other flowers, leaves, skins, roots, seasonings, or those having an aroma prepared by cooking these, which give added value to.

The flavor oil granules in the present invention are oil-and-fat-containing compositions containing 1 to 70% by weight of oil and fat and 30 to 99% by weight of a base material for inclusion of oil and fat, and having an average particle diameter of 5 mm or less. It is a granule. The oil and fat is required to contain flavor oil, but the content thereof is not particularly limited as long as it has a fragrance as an added value to the product. Therefore, the oils and fats can be used as a mixture of flavor oil, vegetable oil, animal oil and the like. Further, the flavor oil granules of the present invention preferably have an average particle diameter of 0.5 mm or more, and if the flavor oil is not emulsified in the granules, the effects of the present invention described below are more strongly realized. ..

Further, as examples of preferable flavor oil granules of the present invention, 1 to 70% by weight of oil and fat described in JP-A-1-27430, 30 to 99% by weight of oil and fat inclusion base, and 0.1 An oil and fat-containing composition comprising 10 to 10% by weight of a polyol, the water content of which is 15%.
Weight% or less, maximum particle diameter 10 mm or less, average particle diameter 0.5
Examples of granular fats and oils having a diameter of mm or more and 5 mm or less and an angle of repose of 70 ° or less include 1 to 70% by weight of flavor oil in the fats and oils. As an example of the production method, there is a method in which the above components are kneaded and then extruded through a screen of about 1 mmφ and granulated. Granules of the above composition,
Since the oil and fat are held inside the granules without emulsification,
When added to food, the original scent of oils and fats can be reproduced.

As the polyol used in the present invention, nontoxic glycols such as glycerin and propylene glycol,
Examples thereof include sugars and sugar alcohols. Among them, a polyol that is liquid at room temperature is preferable, and glycerin is more preferable.

The base material for inclusion of fats and oils in the present invention refers to a base material for containing or impregnating fats and oils. The base material for inclusion of oils and fats used in the present invention is preferably a hydrophilic substance, and more specifically, hydrophilic proteins such as gelatin, casein, sodium caseinate, whey protein and albumin, starch, alginate, gum arabic and guar gum. , Chicle gum, xanthan gum, pectin, partially hydrolyzed protein of carboxymethyl cellulose, dextrin, partially hydrolyzed starch such as oligosaccharide, glutamic acid, hydrophilic amino acids represented by lysine or salts thereof,
Sugars represented by lactose, organic acids such as acetic acid, citric acid, succinic acid, and adipic acid or salts thereof, sodium 5'-inosinate, nucleotides represented by 5'-sodium guanylate or salts thereof, and sodium chloride. , Potassium chloride, and other salts used in ordinary foods, a mixture of two or more thereof, or an edible composition containing at least one of these.

The edible composition containing any of these is the meat, seafood, eggs, milk, grains, vegetables,
It refers to food materials obtained by processing fruits, seaweed, etc., and specifically, dextrin, powdered candy, starch syrup, powdered egg whites, powdered milk,
Whey powder, soybean powder, pregelatinized wheat flour, or HAP, HV
Examples thereof include natural seasonings such as P, powdered soy sauce, sauce, vinegar, miso, ketchup and the like.

The food in the present invention is not particularly limited, but includes processed meat products such as hamburgers, sausages and meatballs, fish paste products such as kamaboko and bamboo rings, various side dishes such as gyoza, shumai and croquette, steamed bread, gum, Examples thereof include bread and confectionery such as candy, noodles such as soba noodles and udon, pasta, frozen dessert, dairy products and the like.

The method of adding the flavor oil granules to the food in the present invention is not particularly limited, but powder mixing, kneading, dusting, topping and the like are conceivable. The amount added to food is preferably 0.1 to 10% by weight.

In addition, in the food containing the flavor oil granules of the present invention, when the flavor oil granules are added to the food, even if the granules themselves absorb water or soften, the flavor oil contained in the granules diffuses into the food. No, but localized around the granules. Therefore, the time when the flavor oil granules are added to the food is not particularly limited, but the final stage of the production process is preferable.

[0016]

EFFECTS OF THE INVENTION The food containing the flavor oil granules according to the present invention exhibits little flavor deterioration during the heating step and storage, and exhibits a strong aroma during eating. The reason is,
Although not always clear, it can be inferred as follows. Dissolution of flavor oil granules in food progresses extremely slowly, so that flavor drip, scattering, etc. are suppressed, and the aroma residual rate is good. When flavor oil granules are added to foods, the flavor components are localized in the granules or in the vicinity of the dissolved granules, so they do not emulsify even in foods containing a lot of proteins such as processed meat products and fish paste products and have aroma. The strength does not decrease. In foods, the flavor component is localized in the granules or in the vicinity of the dissolved granules, and thus the scent is strongly felt during eating. Further, the flavor oil granules have an effect of improving texture such as crispness, increased suppleness, and juiciness because the dissolution of the flavor oil granules proceeds extremely slowly in the food and the fats and oils are localized without being emulsified.

[0017]

【Example】

Example 1 and Comparative Example 1 33 parts by weight of beef flavor oil, dextrin 54
1 part by weight and 10 parts by weight of sodium glutamate were kneaded with 3 parts by weight of glycerin, and the mixture was extruded and granulated from a screen of 1.5 mmφ to prepare beef flavor oil granules. Next, the raw materials shown in Table 1 were kneaded for 4 minutes, to which 2% by weight of beef flavor oil granules as Example 1 and the same amount as the beef flavor oil contained in Example 1 as Comparative Example 1 were added. Beef flavor oil 0.66% by weight was added. After kneading for 1 minute, it was molded and baked at 180 ° C. for 10 minutes to prepare a hamburger.

[0018]

[Table 1]

Table 2 shows the results of a sensory test by the two-point comparison method for 16 panelists of the prepared hamburgers.

[0020]

[Table 2]

As a result, those to which the flavor granules were added were excellent in flavor and had a gravy feeling (juicy feeling).
Became stronger.

Examples 2 and 3, Comparative Example 2 30 parts by weight of perilla flavor oil, 57 parts by weight of dextrin, and 10 parts by weight of sodium glutamate were kneaded with 3 parts by weight of glycerin, and a screen of 1.5 mmφ was used. Extrusion granulation was performed to prepare perilla flavor oil granules. Next, the raw materials shown in Table 3 were kneaded and subjected to blanking and salt-sliding for 5 minutes each, and then main-sliding for 10 minutes. To this, 2% by weight of the perilla flavor oil granules was added in Example 2, 1.2% by weight in Example 3, and 0.6% by weight of perilla flavor oil was added as Comparative Example 2 (Comparative Example 2 The same amount as the perilla flavor oil contained in Example 3, which is equivalent to the cost of Example 3.) After the addition, the mixture was kneaded for 1 minute, molded, and then fried at 180 ° C. for 5 minutes to prepare three types of fried kamaboko.

[0023]

[Table 3]

A sensory test was carried out on 16 prepared panelists for the thus-prepared kamaboko. The total of 16 answers to the question "Please give 1 to the strongest perilla, 2 to the next strongest, and 3 to the weakest" is as follows. Example 2 (condyle grain 2%) 17 points Example 3 (condyle grain 1.2%) 34 points Comparative example 2 (oil 0.6%) 45 points

As a result, it is understood that the scent deterioration is suppressed by the granulation. Further, even when the cost is the same, the suppression of fragrance deterioration tends to be improved as compared with the case where oil is added.

Example 4 and Comparative Example 3 Perilla flavor oil granules containing 30 parts by weight of perilla flavor oil, and plum flavor oil granules containing 30 parts by weight of plum flavor oil were prepared in the same manner as in Examples 2 and 3. Next, the raw materials shown in Table 4 were kneaded to give 0.4% by weight of perilla flavor oil granules and ume flavor oil granules as Example 4, and in Comparative Example 3 both water-soluble perilla flavor and water-soluble ume flavor were added. Was added at the same cost as in Example 4. After kneading for 1 minute, molding was performed and steaming was performed at 85 ° C. for 20 minutes to prepare a gourd.

[0027]

[Table 4]

As a result, the fragrances of perilla and plum were more pronounced in the case of adding flavor oil granules than in the case of adding water-soluble perilla flavor and water-soluble ume flavor.

Example 5 and Comparative Example 4 Use flavor oil granules containing 30 parts by weight of use flavor oil were prepared in the same manner as in Examples 2 and 3. Then Table 5
In Example 5, 0.3% by weight of yuzu flavor oil granules was added, and in Comparative Example 4, the same amount of powdery yuzu flavor was added. After mixing and molding, the mixture was mixed at 85 ° C. for 3 hours.
Steamed for 5 minutes to prepare steamed bread.

[0030]

[Table 5]

As a result, the scent of yuzu was more pronounced in the flavor oil granules than in the powder flavors added in the same amount.

Example 6 and Comparative Example 5 40 parts by weight of peppermint flavor oil and 56 parts by weight of dextrin were kneaded with 4 parts by weight of glycerin, and the mixture was extruded and granulated from a 1.1 mmφ screen to obtain peppermint flavor oil. Granules were made. Next, the raw materials shown in Table 6 were kneaded, and 0.8% by weight of peppermint flavor oil granules were used as Example 6 and the same amount of peppermint flavor oil contained in Example 6 was used as Comparative Example 5. Add flavor oil,
The gum was kneaded and molded to form a gum.

[0033]

[Table 6]

As a result, the peppermint oil granules had a strong peppermint odor, as compared with the peppermint flavor oil added in the same amount.

Example 7 and Comparative Example 6 35 parts by weight of Yuzu flavor oil and 61 parts by weight of dextrin were kneaded with 4 parts by weight of glycerin,
Extrusion granulation was carried out from a screen of 0.9 mmφ to prepare yuzu flavor oil granules. Next, the raw materials shown in Table 7 were mixed, and in Example 7, yuzu flavor oil granules 0.
2% by weight, and as Comparative Example 6 0.07% by weight of yuzu flavor oil were added, and the dough was aged, rolled, noodle-cut,
After refrigerated storage, it was boiled for 5 minutes to prepare udon noodles.

[0036]

[Table 7]

As a result, the scent of yuzu was more pronounced in the product containing yuzu flavor oil granules than in the product containing yuzu flavor oil.

Table 8 shows the results of a sensory test conducted on the prepared udon noodles by 16 panelists by a two-point comparison method.

[0039]

[Table 8]

As a result, those to which Yuzu flavor granules were added were excellent in flavor and texture.

Example 8 and Comparative Example 7 30 parts by weight of fish flavor oil, 57 parts by weight of dextrin, and 10 parts by weight of sodium glutamate were kneaded with 3 parts by weight of glycerin and extruded from a screen of 1.5 mmφ. Granules were made to prepare fish flavor oil granules.

Next, the raw materials shown in Table 9 were roughened and salted, and fish oil granules 0.
5 parts by weight of the product added, and those not added as Comparative Example 7 were main-slipped, fried at 160 ° C. after molding, and then cooled.
I made fried kamaboko.

[0043]

[Table 9]

In the fried kamaboko thus prepared, the flavor of fish oil remained strongly despite the heating process. Table 10 shows the results of measuring the jelly strength.

[0045]

[Table 10]

As a result, the one to which the flavor oil granules were added had improved flexibility and jelly strength. In addition, instead of the fish flavor oil, oily flavors of crab and scallop were prepared into the same granules, and fried kamaboko containing the same granules was prepared. Similar results were obtained.

Example 9 Rice flavor oil 30 parts by weight, dextrin 52
Glycerin 3 in a mixture of 1 part by weight and 15 parts by weight lactose
Parts by weight were kneaded and extrusion granulated through a screen of 1.5 mmφ to prepare rice flavor oil granules.

Next, the raw materials shown in Table 11 were mixed and heated, and 0.5 parts by weight of rice oil granules were added and mixed, and the mixture was filled in a mold, steamed at 90 ° C. for 90 minutes, and cooled to prepare Uiro. did.

[0049]

[Table 11]

The Uiro produced had a strong flavor of rice oil despite the steaming process, and was very crisp.

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Claims (1)

[Claims] 1. A food product containing flavor oil granules.