JPH05987B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing flavored oils. The present inventors previously developed a flavored oil (Japanese Patent Application Laid-open No. 1983
-58450, Japanese Patent Publication No. 57-174068). This flavored oil has umami, flavor, and aroma not found in conventional oils, and is an oil with new functions that can be used in various oil dishes. Furthermore, JP-A-1988-
A two-stage extraction method was established in No. 31938 and JP-A-58-121751. However, after further consideration,
By heating to 101℃ to 150℃ in the first stage to fully extract the raw flavor of vegetables, heating to 110℃ to 200℃ in the second stage to fully extract the roasted flavor, and blending both extracted oils as desired. The present invention has now been completed, making it possible to obtain various flavored oils, from those that emphasize the flavor of fresh vegetables to those that emphasize the preferable roasted flavor. That is, in the present invention, shredded or ground Japanese ginger or Japanese ginger is added to vegetable edible oil in an amount of 5% to 50% by weight based on the oil and fat, heated to 101°C to 150°C, and heated for 60 minutes or less if necessary. time of
The first step is to maintain the temperature at 101°C to 150°C, the second step is to separate the heated oil and fat containing ginger or Japanese ginger into an oil phase and the Japanese ginger or Japanese ginger residue, and the vegetable edible oil is added to the Japanese ginger or Japanese ginger residue to make Japanese ginger. Alternatively, adjust the amount of Miyoga residue to 5% to 50% by weight based on the fat and oil, heat to 110°C to 200°C, maintain the temperature at 110°C to 200°C for up to 60 minutes if necessary, and then remove the oil phase. This is a method for producing a flavored oil, which is characterized by comprising a third step of collecting a flavored oil, and a fourth step of mixing an oil-soluble flavor obtained from a spice with the oil phase obtained in the third step. The raw material oil for the flavor oil used in the present invention may be any edible oil or fat obtained from plant seeds.
Specific examples include corn oil, cottonseed oil, rice oil, safflower oil, sunflower oil, palm oil, and hydrogenated fats and oils, with corn oil, cottonseed oil, rice oil, and palm oil having good heat stability being preferred. When using fats and oils with low heat stability such as animal fats and oils, it is not preferable because it generates a strange odor after heating and has poor storage stability. These fats and oils can be used alone or in combination of two or more. These raw material fats and oils may be any fats and oils that have undergone a normal refining process, but as a guideline for refining, any fats and oils that have physical properties that conform to the Japanese Agricultural Standards (JAS) edible refined fats and oils are sufficient. Shredded or ground ginger or Japanese ginger is added to these raw material fats and oils. Hereinafter, in the present invention, vegetables refer to Japanese ginger and Japanese ginger unless otherwise specified. Wash these vegetables thoroughly, remove unnecessary parts, and then shred or grind them. Any kind of equipment or device may be used for shredding or grinding, and specifically, commercially available food cutters, speed kneaders,
Speed mills and the like can be used. The size of the shredded or ground vegetables is not particularly limited as long as the length of the vegetable pieces is 2 mm or less, and the lower limit may be ground into a paste. It is particularly efficient when ground. If the length of the vegetable pieces exceeds 2 mm, the flavor of the vegetable cannot be efficiently extracted, the amount of vegetable used will increase, and the time required to extract the vegetable flavor will become longer, which is not preferable. Although only one type of vegetable may be added, it is also possible to add two or more types of vegetables to create a flavored oil with a new and complex aroma and flavor. The amount of vegetables added is 5% or more by weight based on fats and oils50
The best results can be obtained if the amount is less than % by weight. 5
If it is less than % by weight, the amount of vegetables is small, and the flavor oil of the present invention has little effect. Moreover, if it is more than 50% by weight, it is not preferable because there are too many vegetables and the extraction efficiency of vegetable flavor is poor. Heat the fat and oil added with vegetables to 101℃ to 150℃, preferably 105℃ to 140℃, and if necessary, heat to 60℃.
Maintain at 101°C to 150°C for no more than minutes. One of the features of the present invention lies in this point. Through this process, it is possible to evaporate water and transfer it into fats and oils without changing the spiciness components and the flavor of raw vegetables. The spiciness and raw vegetable flavor of vegetables belonging to the ginger family are efficiently transferred to fats and oils. Furthermore, in the subsequent third step, after the vegetable components have been extracted to some extent in the first step, undesirable scorching of vegetables due to heating is less likely to occur than in the case of extraction in one step, and the second heating extraction condition range is It is possible to take a wide range of values and stabilize the process. Furthermore, since the same vegetables are extracted twice, the extraction efficiency is improved, and the amount of vegetables used is substantially reduced, resulting in cost reduction. Next, as a second step, the heated vegetable-containing fat and oil is separated into an oil phase and vegetable residue. The most preferable separation method is filtration, but other commonly used centrifugal separation operations are sufficient. It is also possible to perform efficient separation by appropriately combining two or more types of separation operations. In any case, it is necessary to reduce the amount of oil trapped in the vegetable residue as much as possible, thereby suppressing deterioration of the sulfur component in the next heating step. Next, in the third step, vegetable edible oil is added to the vegetable residue from the second step to make the vegetable residue 5% to 50% by weight based on the fat, heated to 110°C to 200°C, and heated to 60°C if necessary. After holding at 110°C to 200°C for a period of up to minutes, the oil phase is collected. During heating, it is preferable to heat and maintain the raw material oil while stirring the raw material fat, if necessary, in order to prevent the vegetables from burning and to maintain moisture evaporation in the vegetables. The method of heating and raising the temperature is not particularly limited, and as long as the heating is carried out to reach a temperature within the above range, the rate of temperature rise will not be a problem. When heating and holding, the temperature and holding time are selected appropriately, but in order to evaporate the moisture contained in the vegetables and prevent the burning smell caused by overcooking the vegetables, Heat to ℃ to 200℃, 60℃ if necessary.
It is necessary to maintain the temperature at 110°C to 200°C for a period of minutes or less. More preferably, in addition to heating within the above range, at 90°C to 105°C in advance,
A more desirable flavor can be imparted by heating the vegetables to 110°C to 200°C after heating until the moisture in the vegetables has substantially evaporated. The heated oil is cooled. The cooling method may be any method such as air release or forced cooling by heat exchange. After cooling, the oil phase is collected. The most preferred method for collecting the oil phase is filtration, but other commonly used separation operations are also sufficient. Also,
Two or more types of separation operations may be used in combination as appropriate to reduce the content of impurities. The flavored oil thus produced can be used as it is, or can be blended with general edible oil. Specifically, it can be blended with oils with relatively light flavors such as soybean oil, rapeseed oil, corn oil, and cottonseed oil, as well as sesame oil, olive oil, lard, tallow, etc. with unique and relatively strong flavors. You may also add chili oil etc. In addition, it is also possible to add various food additives. In particular, if it contains an emulsifier, the taste will blend well when using this flavored oil. Examples of the emulsifier include soybean lecithin, glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and propionic glycol fatty acid ester. In the present invention, an oil-soluble flavor obtained from a spice is mixed into the oil phase thus collected.
The oil-soluble flavor obtained from spices is an oily volatile oil obtained by solvent extraction or steam distillation from spices. Specific spices include ginger, chili pepper, sesame, mustard, garlic, onion, clove, mace, and nutmeg. It may be the so-called "oleoresin" obtained by extracting the soluble part from these spices with a low-boiling organic solvent such as ether, acetone, or ethanol, and then removing the solvent from the extract, or it may be obtained by removing the volatile components. Obtained by steam distillation,
It may be a so-called "essential oil". It may be a mixture of these oleoresins and essential oils. The amount of oil-soluble flavor obtained from spices added is 0.001% to 3%, preferably 0.01% to the flavor oil, or if edible oil is added, to the total oil.
It may be between 1% and 1%. If it is less than 0.001%, there is no effect of adding flavor, and if it is more than 3%, the characteristics of the flavor will come to the fore, and the balance with the flavored oil will be lost, and the quality of the flavor will become artificial. In particular, the raw materials used for the oil-soluble flavor obtained from this spice can be appropriately selected in combination with the vegetables used in the flavored oil. For example, ginger flavored oil is used for ginger flavored oil, and chili pepper is used for green onion flavored oil. Flavors are preferred. In addition, the oil-soluble flavors obtained from these spices can be added to common edible oils such as corn oil and sesame oil, and then
It can also be added to flavored oils. As one method of the present invention, the oil phase obtained in the second step and the oil phase obtained in the fourth step are blended to produce a variety of flavored oils ranging from a strong raw flavor to a preferable roast flavor. able to make. That is, the flavored oil obtained in the second step has a fresh flavor with the tingly taste of raw spices, and the flavored oil obtained in the fourth step is rich in a pleasant roasted flavor. They can be mixed in different proportions, and even when cooked, no irritating odor or foreign odor will occur. The method for producing flavored oil of the present invention as described above is as follows:
Compared to the production method of JP-A-58-121751, this method has advantages such as the step of removing water from the oil phase obtained in the second step can be omitted. The present invention will be explained below with reference to Examples. Example 1 2000g of corn salad oil manufactured by Ajinomoto Co., Inc.
Add 800g shredded with a food cutter,
After water was evaporated at 100°C, the mixture was cooled to 120°C and then cooled to 60°C to separate 1400g of oil phase and 900g of ginger residue. Water was removed from the oil phase by paper filtration or the like to obtain a low-temperature extracted oil (A). On the other hand, a low-temperature extracted oil (A') was obtained by processing in the same manner as above, except that heating conditions were 90°C for 30 minutes for extraction. These two oils were sensory evaluated by a panel of 20 people. The results are shown in Table 1.

[Table] Add 1400g of corn salad oil to the ginger residue and heat to 150g while stirring at 100rpm.
After heating and maintaining at ℃ for 5 minutes, the mixture was cooled and filtered to obtain 1800 g each of high temperature extracted oils (B) and (B'). A flavored oil was obtained by blending low-temperature extracted oil and high-temperature extracted oil at a ratio of 3:1. These two oils were sensory evaluated by a panel of 20 people, and the results are shown in Table 2.

[Table] Usage example 1 Tofu was boiled, cooled and shredded, and a mixture of equal amounts of flavored oil and regular oil was poured over it as a sauce to make cool stirred tofu. This cool-stirred tofu was sensory evaluated by a panel of 20 people, and the results are shown in Table 3.

[Table] Usage Example 2 500 g of thinly sliced pork was seasoned with 35 c.c. of ginger and 15 c.c. of sake, and 30 c.c. of flavored oil was coated all over the meat, left for 1 hour, and then roasted in a frying pan. This grilled meat was sensory evaluated by a panel of 20 people. The results are shown in Table 4.

[How to make]

The chicken meat was cut into bite-sized pieces and seasoned with soy sauce, sake, and flavored oil (A). After letting it sit for a while, it was sprinkled with potato starch and fried in corn salad oil manufactured by Ajinomoto Co., Inc. For the control, corn salad oil was added in the same amount as flavored oil (A) when mixing soy sauce and sake.

[Table] Flavored oil (A) was significantly superior in all items. Example 3 2000g of corn salad oil manufactured by Ajinomoto Co., Inc.
400 g of Miyo and 400 g of Miyo were ground into a paste and mixed together, heated at 115°C for 1 minute, and then cooled to 70°C. This was separated by shaking off into 1800 g of an oil phase and 700 g of ginger and ginger residue. Add 1800g of corn salad oil to this ginger and miyo residue and heat to 120℃ while stirring.
The mixture was heated and held for 15 minutes. After cooling this, it was filtered to obtain 1650 g of flavored oil. The oil phase obtained with the flavored oil thus obtained is 100%
A flavored oil (A) was obtained by adding % by weight. Use this flavored oil (A) to make stir-fried foods, and
Sensory evaluation was conducted using a panel of 100 people. The results are shown in Table 6. Stir-fried pork and vegetables [How to make] Thinly slice pork (100g) and season with soy sauce (1 tablespoon), sake (1 tablespoon), flavored oil (A), (3 tablespoons). The eggplants (4 pieces) and green peppers (2 pieces) were cut into pieces. Heat flavored oil (A) in a pan, add pork, eggplant, and green pepper in that order and stir-fry. Seasoned with sake and soy sauce in that order. As a control, corn salad oil manufactured by Ajinomoto Co., Inc. was used for both seasoning and stir-frying the pork.

[Table] Flavored oil (A) was significantly superior in all items.

Claims (1)

[Scope of Claims] 1 Vegetable edible fats and oils contain shredded or ground Japanese ginger or Japanese ginger in an amount of 5% by weight based on the fats and oils.
Add 50% by weight and heat at 101℃ to 150℃, and if necessary, heat at 101℃ to 150℃ for up to 60 minutes.
The first step is to maintain the heated ginger or Japanese ginger at ℃, the second step is to separate the heated oil and fat containing Japanese ginger or Japanese ginger into an oil phase and the Japanese ginger or Japanese ginger residue, and the vegetable edible oil is added to the Japanese ginger or Japanese ginger residue to form a Japanese ginger or Japanese ginger residue. Adjust the amount to 5% to 50% by weight based on the fat and oil, heat to 110℃ to 200℃, and if necessary, heat at 110℃ to 200℃ for a period of 60 minutes or less.
A third step of collecting the oil phase after maintaining it at 200°C;
A method for producing flavored oil, comprising a fourth step of mixing an oil-soluble flavor obtained from a spice with the oil phase obtained in the third step. 2. Production of flavored oil according to claim 1, characterized in that the oil phase obtained in the second step is used as an oil-soluble flavor obtained from the spice in the fourth step. Law.