JPH0618518B2 - Flavored oil and its manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a flavor oil and a method for producing the same. The flavor oil is also called a flavor oil, and is a flavored edible liquid oil that is used for raw food, confectionery or cooking.

(Prior Art) Since ancient times, liquid or solid oils and fats having a natural flavor have been used for confectionery and cooking, such as sesame oil, olive oil,
Examples include butter and lard. Further, flavor oils obtained by adding flavor powder to fats and oils are well known. Furthermore, seasoning vegetables such as perilla, shoga, and garlic and various spices are added to heated oils and fats to extract oil-soluble flavor substances, and then seasoned vegetables and the like are removed to provide flavor oils for cooking or cooking. (See JP-A-57-174068).

(Problems to be Solved by the Invention) As described above, in the spicy oil obtained by simply adding the spice powder to the fat and oil, the powder is precipitated and separated, and therefore, the flavor substance contained in the material is sufficient. In addition, it has the drawback that the product appearance is not always good. Further, in the above flavor oil from which seasoned vegetables and the like have been removed, although oil-soluble flavor substances are extracted, flavor substances other than oil-soluble flavor substances are not extracted, and the flavor substances originally contained in the flavor material are There is a drawback that it cannot be used effectively.

(Means for Solving Problems) The present inventor develops a flavor oil in which a flavor material powder is stably and uniformly dispersed in a liquid oil and fat, and the flavor substance is wholly effectively utilized without causing precipitation or separation. I researched. As a result, a flavor oil obtained by dispersing a fine solid of a specific hydrogenated oil, which is a high melting point (about 60 ° C. or higher) oil and fat in a liquid oil and fat at room temperature, and a flavor material powder is suitable for the purpose, and The inventors have found that such a flavor oil can be obtained by quenching and stirring, and have completed the present invention.

That is, the present invention provides a liquid of a flavor material powder [A] and a fine solid of rapeseed hydrogenated oil having a behenic acid content of 20% by weight or more and an iodine value of 5 or less or / and a fish oil hydrogenated oil [B] having an iodine value of 5 or less. It is a liquid flavor oil dispersedly contained in fats and oils [C].

Further, the present invention relates to a liquid oil [C] containing a behenic acid content of 2
Hydrogenated rapeseed oil having an iodine value of 0% by weight or more and 5 or less, and / or hydrogenated oil of fish oil having an iodine value of 5 or less [B] is heated and dissolved, and the flavor material powder [A] is added and mixed to the resulting oil and fat solution. Either by rapidly cooling and stirring, or by rapidly cooling and stirring the oil and fat solution, and then adding and mixing the flavor material powder [A],
A method for producing a liquid flavor oil, which comprises dispersing the fine solid of the hydrogenated oil [B] and the flavor material powder [A] in a liquid oil and fat.

Further, the present invention relates to a liquid oil [C] containing behenic acid content of 20% by weight or more and hydrogenated rapeseed oil having an iodine value of 5 or less or / and hydrogenated fish oil [B] having an iodine value of 5 or less and flavoring material powder [A]. Are sequentially or simultaneously added and mixed, and the resulting mixture is heated to dissolve the hardened oil [B] in a liquid oil and fat, followed by rapid cooling and stirring, and a fine solid of the hardened oil [B] and a flavor material powder [ A] is a method for producing a liquid flavor oil, which comprises dispersing [A] in a liquid oil.

The liquid oil / fat in the present invention may be any edible oil / fat that is in a liquid state at room temperature, and is particularly preferably excellent in oxidation stability. Examples thereof include soybean oil, rapeseed oil, corn oil, rice oil, olive oil, sunflower oil and the like.

The hydrogenated oil to be dispersed in the liquid oil is a hydrogenated rapeseed oil having a behenic acid content of 20% by weight or more and an iodine value of 5 or less, a fish oil hydrogenated oil having an iodine value of 5 or less, or a mixture thereof. A rapeseed hydrogenated oil having a behenic acid content of 20% by weight or more and an iodine value of 5 or less can be obtained by hydrogenating a rapeseed oil having an erucic acid content of 20% by weight or more and curing the rapeseed oil to an iodine value of 5 or less. In this curing reaction, erucic acid is substantially converted to behenic acid. These hardened oils are solid at room temperature and have a high melting point of about 60 ° C. or higher, and so-called extremely hardened oils are preferable. Rapeseed hydrogenated oil has a behenic acid content of 20% by weight or more, preferably 30 to 50% by weight, and
The iodine value is 5 or less, preferably 3 or less. The hardened fish oil is, for example, hardened sardine oil and has an iodine value of 5
The following is preferable and 3 or less is preferable. Rapeseed hydrogenated oil having a benic acid content of less than 20% by weight, or an iodine value of more than 5, or hydrogenated rapeseed oil having an iodine value of 5
The flavor oil containing the super component causes precipitation and separation of the flavor material powder, and does not give a stable dispersion state with time.

The amount ratio of the hardened oil to the liquid oil is preferably 0.3.
-4% by weight, especially 0.5-2.5% by weight. Hardened oil
If it is less than 0.3% by weight, the flavor material powder cannot be stably dispersed in the product with time, and if it exceeds 4% by weight, the viscosity of the product flavor oil excessively increases, which is disadvantageous.

In the present invention, the flavor material powder is not particularly limited as long as flavor, aroma, flavor and the like can be expected, and examples thereof include spices, spicy vegetables (perilla, shoga, garlic, etc.), seeds, meat, fish, shellfish, milk. It is a powder such as a product, or a powder extract thereof. Powder is used for these flavoring materials or extracts. The particle size of the powder may be the same as that of ordinary commercially available spices, powder extracts and the like, and vegetables and meats having the same particle size are used.

If desired, the flavor oil of the present invention may contain other ingredients such as natural or synthetic seasonings. When salt is used as a seasoning, roasted salt is preferable.

In a preferred embodiment for producing the flavor oil of the present invention, first, the specific hydrogenated oil is heated and dissolved in a liquid fat. In this case, preferably 0.3 to 4% by weight of hardened oil is added and usually heated to about 80 ° C. or higher to bring it into a dissolved state. The flavor material powder is added to this oil and fat solution and uniformly mixed, and then rapidly cooled and stirred to form a fine solid of hydrogenated oil in the solution. The flavor material powder may be added before the hydrogenated oil is dissolved. Alternatively, it is also possible to rapidly cool and stir the flavor material powder without adding the flavor material powder to precipitate fine solids of the hardened oil in the fat and oil solution, and then add the flavor material powder and stir well to mix.

The method of the present invention is characterized mainly in that an oil and fat solution containing or not containing a flavor material powder is rapidly cooled and stirred to precipitate fine solids (fine powder crystals) of hydrogenated oil in the solution. .

The rapid cooling / stirring is performed by rapidly forcibly cooling the oil / fat solution at about 60 ° C. or higher to about 10 ° C. with stirring. For rapid cooling and stirring, it is desirable to use an apparatus for shortening production, for example, a botter.

The botator is composed of a cylindrical unit A and a unit B.
The unit A is externally cooled by liquid ammonia or freon, and has a rotating shaft at the center of its cylinder, which is provided with two rows of blades. Oil and fat solution with or without flavoring material powder (for example, heated to 80 ° C)
Flows through the cylinder of unit A and is rapidly cooled and stirred. that time,
The hardened oil in the oil and fat solution is finely solidified by quenching and adheres to the inner wall of the cylinder together with the oil and fat, which is scraped off by the blade. The unit B is an uncooled cylinder having a rotating shaft at the center, and two rows of pins project from this. The fat containing the hardened oil fine solids via the unit A is
Knead in unit B.

Since the rapid cooling / stirring is performed in the unit A, it is sufficient to pass the unit A in the method of the present invention, and it is not always necessary to pass the unit B.

Further, in order to produce the flavor oil of the present invention, the specific hydrogenated oil and the flavor material powder are sequentially or simultaneously added and mixed in the liquid oil and fat. Then, the obtained mixture is heated to dissolve the hardened oil in the liquid oil and fat, and then rapidly cooled and stirred. The conditions of heating, rapid cooling and stirring are the same as described above.

(Effects and Actions of the Invention) In the flavor oil of the present invention, the flavor material powder is stably and uniformly dispersed, does not cause precipitation or separation over time, does not cause oil layer separation, and the flavor substance is effective. It can be used to produce the desired flavor effect. Although the mechanism for producing such an effect has not been sufficiently clarified, the specific hardened oil specified in the present invention is once dissolved in the liquid fat and oil, and then rapidly cooled and stirred to form a fine solid (fine crystals). It is considered that the flavor oil suitable for the purpose can be obtained by stably and uniformly dispersing the flavor oil powder.

Fats and oils other than the specific hydrogenated oil, for example, soybean extremely hardened oil,
The use of palm hardened oil does not achieve the object of the invention. It is considered that this is because the fine solids once generated by the rapid cooling / stirring become coarse with time, and this hinders stable and uniform dispersion of the flavor material powder.

The flavor oil of the present invention produced by quenching and stirring has 3
It is desirable to age at about 0 ° C. with stirring. No emulsifier is required in the flavor oil of the present invention.

(Examples and Comparative Examples) In the examples, “parts” means “weight unit”.

Example 1. To 95 parts of refined corn oil, 2 parts of extremely hardened rapeseed oil (behenic acid content: 39% by weight, iodine value: 1.0) were added and completely dissolved at 85 ° C., and salt (Miyazaki salt factory, roasted salt) 1
And 2 parts of garlic (garlic) powder are sufficiently dispersed, and rapidly cooled and stirred with a botter to obtain a flavor oil having an oil temperature of 10 ° C. Take this product in a tank, stir it while heating it, and increase the oil temperature to 3
The container was continuously stirred at 0 ° C. for 1 hour and filled in a container. The produced flavor oil did not cause oil layer separation even after storage at room temperature for 1 month, and neither salt nor garlic powder was precipitated or separated.

Example 2. 95 parts of refined corn oil and extremely hardened sardine oil (iodine value
1.0) 1 part was added and completely dissolved at 80 ° C. to this,
2 parts of salt (same as above) and 1 part of beef extract powder were dispersed, and quenched and stirred in the same manner as in Example 1 to produce a flavor oil. This product also did not change after 1 month at room temperature.

Comparative Example 1. A flavor oil was prepared in the same manner except that the extremely hardened soybean oil was used instead of the extremely hardened rapeseed oil of Example 1. In this product, an oil layer was separated after 2 days of storage at room temperature, and the flavor material was precipitated and separated.

Claims (6)

[Claims] 1. A flavor powder [A] and a behenic acid content of 20.
A liquid flavor oil in which a rapeseed hydrogenated oil having an iodine value of 5 or less and / or a fine fish oil hydrogenated oil [B] having an iodine value of 5 or less is dispersed and contained in a liquid oil [C]. 2. A finely solid liquid oil [C] of hydrogenated oil [B].
Claim (1) whose amount ratio to 0.3 to 4% by weight
Flavor oil. 3. A flavoring powder [A] and a behenic acid content of 20.
A method for producing a liquid flavor oil in which rapeseed hydrogenated oil having an iodine value of 5% by weight or more and / or fish oil hydrogenated oil having an iodine value of 5 or less and a fine solid of [B] are dispersed and contained in a liquid oil [C]. A method comprising quenching and stirring a heated solution of a hardened oil [B] in a liquid oil [C] containing or not containing a raw material powder [A]. 4. A heating solution in a liquid oil [C] of hydrogenated oil [B] contains flavor powder [A] mixed and mixed with hydrogenated oil [B] simultaneously or sequentially (3). )the method of. 5. The method according to claim 3, wherein the heated solution of the hardened oil [B] in the liquid oil [C] is rapidly cooled and stirred, and then the flavor powder [A] is added thereto and mixed. 6. A finely solid liquid oil [C] of hardened oil [B].
Claim (3) whose amount ratio to 0.3 to 4% by weight
~ Any one of (5).