JPH0697970B2 - Manufacturing method of seasoning oil - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention is used in various methods for producing seasoning oils, specifically, in fish dishes, meat dishes and various other types of cooking, and has a remarkable effect in improving flavor. It relates to a method for producing net oil.

[Prior Art] Conventionally, fats and oils used for various cooking are the fats and oils except for the case where the flavor component contained in the origin oil crop itself such as mustard oil and sesame oil remains. Almost no special seasoning is applied to itself, and salt, vinegar, sugar, chemical seasonings, spices, etc. are added during cooking to adjust the taste.

It has been known for a long time that flavored vegetables, in addition to spices, eliminate the fishy odor of fish and the odor of meat, and it is an essential ingredient for fish and meat dishes.

[Problems to be solved by the invention]

However, these flavored vegetables contain a large amount of water, and the flavor component itself is not as strong as other spices, and some treatment is required before use, and it is usually boiled into a soup. It has been practiced to use the soup or to leach the extract and aroma components with oil and use. These treatments do not cause much trouble when considering cooking at a general restaurant or at home, but when trying to utilize the extract and aroma components of the flavored vegetables on an industrial scale, the trouble and It took a long time and it was difficult in reality.

In addition, vegetables are immersed in oil in advance and heat-treated under reduced pressure for 30 to 60 minutes to dissolve the vegetable extract and aroma components in the oil to obtain seasoning oil, which is used for cooking. Although a method has been proposed (see JP-A-60-19449), the seasoning oil cannot be continuously produced even by this method, and it requires depressurization or requires a long time for heat treatment. It was a problem that remained industrialized.

[Means for solving problems]

The present inventors, as a result of repeated research and study to solve such problems in using flavored vegetables, after mixing the fat and oil and flavored vegetables, under pressure, continuously perform a heat treatment As a result, they have found that it is possible to effectively transfer the extract component and the scent component from the flavored vegetables to the fats and oils, and arrived at the present invention.

That is, the method for producing the seasoning oil of the present invention is a method in which fats and oils, flavor vegetables and polyglycerin condensed ricinoleic acid ester are mixed, and then under pressure, continuously using a tubular heat exchanger or a scraping heat exchanger. It is characterized in that heat treatment is carried out to transfer the extract component, the scent component and the like from the flavored vegetables into the fat and oil.

Below, the manufacturing method of the seasoning oil of this invention is explained in full detail.

The fats and oils used in the present invention are edible fats and oils,
For example, soybean oil, rapeseed oil, corn oil, cottonseed oil,
Examples thereof include various animal and vegetable oils and fats such as palm oil, coconut oil, milk fat, lard, beef tallow and fish oil, and oils and fats obtained by subjecting them to hydrogenation, isomerization, transesterification, fractionation and the like. The type and hardness of fats and oils are appropriately selected according to the purpose of use of the seasoning oil.

The flavor vegetables used in the present invention include vegetables containing essential oils such as onions, celery, parsley, garlic and ginger, which are also used as spices, as well as ordinary vegetables utilizing aroma and flavor. It is preferable that the flavored vegetables be appropriately shredded and ground for the purpose of facilitating the transfer of the extract component and the scent component to the oil and fat.

The use ratio of the fats and oils and the flavor vegetables is appropriately determined depending on the type of flavor vegetables and the purpose of using the seasoning oil, and is not particularly limited.

Further, in the present invention, in order to stably emulsify and disperse water and water-soluble components leached from flavored vegetables in fats and oils,
Polyglycerin condensed ricinoleic acid ester as an emulsifier is mixed with the above-mentioned fat and oil and the above-mentioned flavoring vegetables.

The polyglycerin condensed ricinoleic acid ester is an ester of polyglycerin and condensed ricinoleic acid, and is usually a mono- or diester of polyglycerin having a degree of polymerization of glycerin 2 to 3 and condensed ricinoleic acid having a degree of condensation of 3 to 5 of ricinoleic acid. A mixture of Although the amount of the emulsifier added varies depending on the purpose of use of the seasoning oil and the like, it is usually about 0.02 to 3% by weight.

Further, in the present invention, flavors, spices, essential oils, pigments and the like may be optionally added in order to enhance the flavor and improve the appearance, as long as the object of the present invention is not impaired. Further, in the present invention,
After mixing the fats and oils, the flavored vegetables and the polyglycerin condensed ricinoleic acid ester, heat treatment is continuously performed under pressure, but the degree of pressurization at this time prevents boiling of water at least at the heating temperature. It should be done to the extent possible, usually 1.5-7 Kg / cm ² , preferably 2-5 Kg / cm ^2.
It is good to do it in. The heating temperature depends on the thermal stability of the extract and aroma components contained in the flavor vegetables, but is usually 80 to 16
It is carried out at 0 ° C, preferably 100 to 150 ° C.

This continuous heat treatment can be performed using a tubular heat exchanger or a scraping heat exchanger, for example, a scraping heat exchanger that is usually used to sterilize fluid foods. It is preferred to use some indirectly heated UHT sterilizers.

The continuous heat treatment under pressure is usually performed for a few seconds to a few tens of seconds, and is within a few minutes at the longest.

An example of a preferred embodiment of the method for producing seasoning oil of the present invention will be given below.

First, polyglycerin-condensed ricinoleic acid ester is added to the oil and fat which has been heated to a liquid state, and the shredded flavored vegetables are soaked in this and stirred so that the soaked vegetables do not settle. This mixture of oil and fat and flavored vegetables is passed through an indirect heating type UHT sterilizer while pressurizing with a pump. Next, after cooling this mixture, the flavoring vegetable residue is separated as necessary to obtain the seasoning oil according to the present invention. Further, if the fat or oil contains solid fat at room temperature, a seasoning oil in the form of a plasticized fat or oil can be obtained through a quenching plasticizer if necessary.

〔Example〕

Example 1 400 kg of palm soft oil and 400 kg of soybean oil are placed in a premix tank and heated to about 50 ° C. To this, 1 kg of polyglycerin condensed ricinoleic acid ester is added and uniformly mixed with stirring. Next, peel the onion and chop it to a size of 3 to 6 mm to add 200 kg and nutmeg essential oil 400 g, and stir well so as not to separate. Then, this is passed through a scraping type sterilizer (UHT sterilizer), heated to 150 ° C. under a pressure of 5 Kg / cm ² , introduced into a holding tube, and held for about 30 seconds for heat treatment. This product is further passed through a scraping type cooler and cooled to about 30 ° C. to obtain a mixed product of oil and fat / emulsifier / onion. The onion residue is removed from this oil / fat / emulsifier / onion mixed product to obtain seasoning oil.

When 20 g of the obtained seasoning oil was added to 100 g of tuna red meat and the mixture was heated and cooked, a very delicious product with no raw fish odor was obtained without using other spices.

[Effect of the Invention] According to the method for producing seasoning oil of the present invention, the extract component and the scent component contained in the flavored vegetables can be continuously and effectively transferred to the fats and oils.

Claims (2)

[Claims] 1. A flavored vegetable is prepared by mixing oils and fats, a flavored vegetable and polyglycerin condensed ricinoleic acid ester, and then continuously heating the mixture under pressure using a tubular heat exchanger or a scraping heat exchanger. A method for producing a seasoning oil, which comprises migrating an extract component, a scent component, and the like into a fat or oil. 2. The method for producing seasoning oil according to claim 1, wherein an emulsifier is added to the oil or fat in advance.