JPH0581214B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing flavor oil, particularly for vegetables, poultry meat, seafood, seaweed, spices,
The present invention relates to a method for producing a flavor oil having the aroma and/or taste of beans and their processed products and brewed products (hereinafter referred to as "flavor imparting substances").

The flavor oil obtained by the method of the present invention can be used in cooking food to improve the taste of the food.

(Prior art) It has been widely used to bring out the aroma and flavor of foods such as vegetables, poultry meat, seafood, etc. by frying them in edible oil and fat. Various spices that impart unique aromas and tastes and seasonings that improve taste are also commercially available.

On the other hand, as a method for producing so-called flavor oil in which the aroma and/or taste of a flavor imparting agent is transferred to edible fats and oils, various methods such as those described below have been proposed.

(b) A method of leaving vegetables and vegetable oils at room temperature or heating them to transfer the flavor of the vegetables into the oil to make cooking oils (for example,
4972, JP 57-174048, JP 58-31938, JP 58
-121751), (b) A method for producing cooking oil by heat-treating vegetable edible oil and nutmeg, green onion, garlic, and pepper (Special Publication No. 57-
58901), (c) A method of heat-treating edible oil and seeds, vegetables, fruits, etc. to produce cooking oil (JP-A-59-33542); and (d) Heat-treating food and edible oil and fat, and then producing flavoring. A method of preparing a cooking oil flavor by mixing with a composition (Japanese Patent Application Laid-open No. 58-40063).

(Problems to be Solved by the Invention) Among the above methods, methods (a), (b), and (c) have an aromatic flavor because the flavor imparting material and fats and oils are heated in the air. The general drawbacks are that they easily volatilize and have a low transfer rate to fats and oils, and that heating may change the aroma and cause off-odors. According to method (a), in order to avoid this, the treated oil is separated by leaving it at room temperature or heating it at 60-100℃,
The method is to heat the vegetable residue with fresh vegetable oil, but since the process is carried out under normal pressure and air, the higher the temperature, the more likely it is that a burnt odor will occur. The treatment is time-consuming, and in the method (c), the temperature conditions are not specified, but the specific example is 60-70℃, and the treatment is carried out at a relatively low temperature. This has the disadvantage that the aroma and taste of food are not sufficiently extracted, and therefore the degree of utilization is low. On the other hand, method (d) involves adding a synthetic flavoring composition to compensate for the aroma and taste that are lacking in the heat treatment of food materials and edible oils and fats, and the defect that occurs when the heat treatment temperature is high is that a burnt odor occurs. Also, synthetic flavoring agents may interfere with the aroma and taste of the food itself. In carrying out method (d), JP-A-58-40063 describes heat treatment under pressure in the presence of a fragrance composition; Not too much,
This does not bring out the effects of pressure treatment.

Therefore, the present invention aims to eliminate the deficiencies of these conventional methods, namely the complexity of processing steps, low utilization of flavoring agents, and burnt odor. It is an object of the present invention to provide a method for easily and economically producing a flavor oil that, when used in cooking, imparts an excellent flavor to the food concerned.

(Means and effects for solving the problems) According to the present invention, the above problems can be solved by
A mixture of 100 parts by weight and 10 to 100 parts by weight of a flavoring agent, or a heat-treated product of the mixture under normal pressure, is prepared in the presence of about 2 to about 30% water by weight based on the above edible fat and about 2 to 7 kg. The present invention is solved by a method for producing flavor oil, which is characterized by heat treatment at a temperature of about 60-180° C. for about 5-120 minutes under a pressure of /cm ² .

In the method of the present invention, a mixture of an edible oil and fat and a flavoring agent is subjected to a heat treatment under pressure with the moisture content of the edible oil within the above-mentioned specific range, or alternatively, the mixture is first heated under normal pressure. After the moisture content of the edible fat is brought to within the above specified range by heat treatment, the flavoring component of the flavor imparting substance is transferred to the edible fat and flavor oil by heat treatment under pressure. This is what we are trying to manufacture. The former mode, that is, a one-step method in which heat treatment is carried out exclusively under pressure, is suitable when the flavor imparting material has a low moisture content, while the latter mode, that is, a method in which heat treatment is carried out in two stages, one under normal pressure and one under pressure, is suitable for flavor imparting substances. Suitable when the feed has a high moisture content. In this latter case, the mixture of edible oil and fat is heat treated under normal pressure and water is distilled off during this treatment to reduce the water content of the edible oil to the above range of about 2 to about 30% by weight. It is advantageous to adjust the temperature within this range and then carry out the heat treatment under pressure as described above. Moisture adjustment when implementing the above one-step method involves measuring the moisture in the flavoring material, and determining that the moisture content is about 2 to about 30% by weight based on the edible fat.
This is done by setting the following. On the other hand, when carrying out the above two-step method, moisture adjustment is performed by evaporating moisture in a processing container (generally an autoclave) and thoroughly stirring the sample, and determining the moisture content of the sample to determine whether the heat-treated product Alternatively, the moisture content in the flavoring material, which is a raw material, is measured in advance, and the amount of water distilled by evaporation from the treatment is measured, and the moisture content in the heat-treated product is calculated from these measured values. This is carried out by setting the amount to be about 2 to about 30% by weight based on the edible fat and oil.

In any case, according to the method of the present invention, flavor extraction from the flavor imparting material is performed mainly by heat treatment under pressure, and the presence of water is essential at this time. In this case, pressurization shortens the time required to reach the required processing temperature, and processes the flavoring material relatively uniformly down to the core, improving the flavor extraction rate.
Moreover, the presence of moisture suppresses the occurrence of charring as much as possible. The moisture content is regulated to be about 2-30% by weight based on edible fats and oils, but if it is less than 2% by weight, scorching may occur if the processing temperature is in the high temperature range, e.g. 140-180℃. Moreover, if the amount is about 30% by weight or more, there may be a need for post-treatment such as dehydration, or there is a possibility of hydrolysis. Since the heat treatment is carried out using a closed container, the pressure inside the container naturally increases as the temperature rises, but in the method of the present invention, a compressor is used to send gas to increase the pressure and set it to the above-mentioned 2-7 kg/cm ² . Although air can be used as a gas, the aroma components of the flavoring agent may be denatured by oxidation.
It is preferable to use an inert gas such as nitrogen gas or carbon dioxide gas.

The heat treatment conditions under such pressure are approximately 60−
The heating time is approximately 5 to 120 minutes at 180°C, but it can be set as appropriate within these ranges depending on the type of flavoring agent. If the flavoring material is processed at a high temperature, such as vegetables or spices, the volatilization rate of the aromatic components may become significant or change. It is preferable to adopt it. When the flavor imparting material is meat or seafood, the aroma components are relatively difficult to volatilize and the main purpose of extracting the flavor from this type of material is to use a relatively high temperature of about 80-180℃. It is often preferable to employ Since heating only in a high temperature range tends to cause scorching, a two-step treatment method that combines heating in a low temperature range and heating in a high temperature range can be adopted. It is preferable to set the heating time longer than the heating time in the high temperature range, for example, it can be set at 60-105°C for 20-80 minutes, then at 105-180°C for 5-60 minutes. The processing time should also be set depending on the type of flavoring material; a short time is sufficient for vegetables, but a relatively long time is required for meat and seafood.

In order to improve the extraction efficiency and further suppress the occurrence of scorching, it is advantageous for the heat treatment container to be equipped with a stirring device, and it is preferable that the stirring power is high, but it is sufficient if uniform stirring is possible. For example, in the case of a rotary blade type stirring device, there is no particular restriction on the number of rotations.

Next, the edible fats and oils and flavoring substances used as raw materials in the method of the present invention will be described.

As the edible oil, vegetable oil is used as it is or after hardening. Moreover, middle chain triglycerides (MCT) having 8 to 10 carbon atoms are also used. These are liquid or solid, and examples include rapeseed oil, cottonseed oil, safflower oil, soybean oil, palm oil, kapok oil, coconut oil, etc., and their hydrogenated oils. can be used alone or in combination of two or more.

As mentioned above, vegetables, poultry meat,
Seafood, seaweed, spices, beans, processed products and brewed products of these, etc. can be used, and examples of vegetables include leafy vegetables, stem vegetables, flower vegetables, fruit vegetables, root vegetables, etc. Examples of vegetables include komatsuna, mustard, perilla, garland chrysanthemum, parsley, asparagus, chives, parsley, cabbage, vines, bok choy, mugwort, and yomena. Stem vegetables include udon, celery, green onions, onions, butterbur, and soybeans. , hijiki, etc.; flower vegetables such as cauliflower, chrysanthemums, rape blossoms, broccoli, miyoga, and yoke; fruit vegetables such as okra, tomatoes, eggplants, green peppers, and shishito pepper; root vegetables such as ginger, carrots, beets, Examples include radish and wasabi. Processed vegetables obtained by washing, crushing, cutting, etc. these raw vegetables are used. The smaller the size of the processed product, the better. It is fine as long as it is cut to a size of 3 mm ² or less. Processed products of these vegetables include those that have been subjected to treatments such as heating and drying. Examples of poultry and animal meat include chicken, beef, pork, and mutton, which may be used raw or after pretreatment such as blanching if necessary. Cutting these into small pieces also improves the extraction efficiency of aroma and taste. These bird and animal meats can also be used with bones or skin, and in this case as well, they are shredded, but it is preferable to crush the bones. In addition, seafood includes red sea bream, horse mackerel, sardine, conger eel, sweet seaweed, sweetfish, monkfish, wart daisy, eel, swordfish, bonito, flatfish, trout, salmon, mackerel, etc.
Fish such as saury, sayori, sawara, shishiyamo, shitahirame, whitebait, black daisy, tuna, haze, hatahata, hamo, flounder, flounder, blowfish, yellowtail, tuna, smelt, and clams. Shellfish such as clams, freshwater clams, and scallops are listed, and the processed products obtained by washing, sorting, crushing, cutting, etc. of these raw materials can be used as they are, or as the processed products of the above-mentioned seafood. . Processed products include freshly dried, whole dried, mirin-dried, and open-dried horse mackerel, sardines, sea bream, saury, shishiyamo, mackerel, etc. Spices include chili pepper, garlic, black pepper, cinnamon, paprika, thyme, nutmeg, allspice, mustard,
Examples include bay leaves, cloves, Japanese pepper, saffron, lemon, and almonds. As legumes,
Examples include peanuts, soybeans, adzuki beans, black beans, corn beans, green peas, mung beans, and the like. Examples of seaweed include kelp, wakame, and hijiki, and raw or dried thereof can be used. As a brew,
Examples include vinegar such as rice vinegar, fruit vinegar, and grain vinegar, miso, soy sauce, sauce, Japanese sake, grape wine, mirin, and sake lees.

In addition, an edible emulsifier can be added during the production of flavor oil, which allows the flavor extracted from the flavor imparting substance to be further blended into the edible oil and fat, suppresses its discharge, and evenly disperses residual moisture. can be made possible. Edible emulsifiers for this purpose include, for example, sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, lecithin, and the like.

Separation of the flavor oil after the heat treatment under pressure is carried out by conventional methods such as filtration, centrifugation, etc.

If the moisture content in the separated flavor oil is high, it may become cloudy, in which case it is necessary to remove the moisture by heating under reduced pressure, and the moisture content of the final flavor oil is preferably 0.1% or less. .

The obtained flavor oil can be used as it is for cooking food, but it can be blended with other edible oils and fats in any proportion, and this flavor oil itself does not contain any One or more flavors can also be added to provide different culinary flavors.

(Examples, etc.) Example 1 In a 1-capacity autoclave equipped with a rotary blade type stirrer, 250 g of edible palm oil, 35.9 g of blanched pork belly, 40.0 g of cabbage, 11.5 g of green pepper,
Add 2.9 g of green onions and 2.2 g of Japanese ginger to shreds with a cutter, heat at 60 to 103°C for 40 minutes under a pressure of 3.3 kg/cm ² with N ₂ gas while stirring, and then heat at 130° C. under the same pressure. ℃ (5 minutes) and at 130-160℃
After heating for 25 minutes, the contents were cooled with water, filtered to remove food residues, and then dehydrated by centrifugation to obtain 245 g of flavored oil with a moisture content of 0.08%.

Comparative Example 1 Using the same raw materials as in Example 1, the autoclave was opened, heated under normal pressure to evaporate water, and then heated to 150° C. to obtain 245 g of flavor oil.

A sensory test was conducted on the flavor oil obtained in Example 1 and the flavor oil obtained in Comparative Example 1 by 30 panelists, and the results showed that the flavor oil obtained in Example 1 was preferred by 24:6. Mareta. Many people commented that the flavor oil obtained in Comparative Example 1 had a burnt odor.

Example 2 Capacity 1 similar to that used in Example 1
Add edible hydrogenated cottonseed oil (32℃) to an autoclave.
250g, chopped oysters 150g, shiitake mushrooms 50g, green onions 35g,
Add 25 g of garland chrysanthemum, 5 g of seasoning (sodium glutamic acid, inosinic acid), and 35 c.c. of soybean oil, and mix with stirring.
After raising the temperature to 150° C. and reducing the moisture content to 15%, the pressure was increased to 5 kg/cm ² using N ₂ gas, and the temperature was raised to 150° C. and held for 30 minutes. After that, it is cooled, the residue is removed, and it is processed in a centrifuge to create a Japanese-style cooking flavor oil with a water content of 0.1%.
Obtained 218g.

Example 3 Capacity 1 similar to that used in Example 1
250g of edible beef tallow was placed in an autoclave. Meanwhile, 150g of chopped beef belly, 50g of shiitake mushrooms, 50g of green onions,
Stir-fry 30c.c. of soybean oil and 30c.c. of mirin until the water content is approximately
This was added to the autoclave, and while stirring, the autoclave was pressurized to 3 Kg/cm ² with N ₂ gas, heated to 130° C., and held for 30 minutes. Thereafter, the residue was removed and processed using a centrifuge to obtain 245 g of Japanese flavor oil with a water content of 0.08%.

(Effects of the Invention) According to the method of the present invention, the heat treatment is performed under pressure and in the presence of moisture within a specific range, so that the flavor components of the flavor imparting material are transferred into the edible oil and fat, thereby preventing the occurrence of scorching. The present invention brings about the effect that the extraction efficiency is suppressed and the extraction efficiency is improved, that is, the full utilization of the flavor imparting material is achieved, and as a result, an extremely superior flavor oil without bitterness caused by burntness is provided.

Claims (1)

[Claims] 1. A mixture of 100 parts by weight of edible oil and fat and 10-100 parts by weight of flavoring agent is heated under normal pressure in the presence of about 2 to 30% water by weight based on the edible oil and fat, and 2-7 kg/g of the mixture is heated under normal pressure. 1. A method for producing flavored oil, which comprises heat treatment at a temperature of about 60-180° C. for about 5-120 minutes under pressure of cm ² .