JPH0728664B2 - Manufacturing method of flavor oil - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing a flavor oil, and is not limited to fats and oils for foods having a particular flavor, and is a source of the taste of fats and oils themselves. The present invention relates to a method for producing a versatile taste oil having a certain rich taste.

(Prior Art) A general edible oil and fat refined by a conventional method is almost tasteless and odorless as compared with a special oil and fat such as sesame oil or cocoa butter. Conventionally, oils and fats called flavor oils or flavor oils, which are flavored with such refined edible oils and fats, are known, and as a method for producing these oils and fats, for example, mashed agar, green onion, and garlic are added to the oils and fats heated over high heat. Extract the extract sufficiently, then add the pepper to the temperature to lower the temperature, extract the extract and strain it to produce flavor oil that has the unique flavor of Chinese food for stir-fry or fried food (special Kosho
57-58901), oils and vegetables with water content of 60% or more, for example, vegetables such as cabbage, lettuce, ginger, garlic, leeks.
A method for producing flavor oils having various flavors by collecting the oil phase after holding at 110 ° C to 160 ° C and adding it after shredding or grinding to 2 mm or less (Japanese Patent Publication No. 59-4972), fats and oils Vegetables, poultry meat, seafood, seaweed, spices, beans and mixtures with flavoring agents such as processed products and brewed products or heat-treated products of the mixtures under normal pressure, and heat-treated under pressure to give various flavors. A method for producing a flavor oil having the same (Japanese Patent Laid-Open No. 62-6651) has been proposed.

(Problems to be solved by the invention; object) A conventional method for producing a flavor oil or flavor oil as described above is as follows:
All of them are flavors such as flavors and odors of individual flavor-imparting substances, and they are excellent products themselves, but their use is limited because they have their own unique flavors. Have.

On the other hand, in addition to such flavor oils or flavor oils, as described above, general edible oils and fats refined by the conventional method are said to be almost tasteless and odorless, but in fact, each has an oily taste unique to oils and fats. Liquid oils generally have a unique greasiness, and palm oil has a unique powdery taste, such that it has an unpleasant taste, and such an unpleasant oily taste may change over time. It has the drawback of increasing.

The present invention is directed to solving such difficulties and drawbacks.

(Means for Solving the Invention; Structure) The present invention has been made as a result of earnest research to solve the above-mentioned drawbacks.
The present invention has been completed, wherein the non-fat milk solids-containing material or fat and fat and sugars are added to the oil and heated and stirred, and then the solids are removed. Is a manufacturing method of.

Hereinafter, the present invention will be described in detail.

In the present invention, examples of fats and oils to be seasoned include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil,
Vegetable oil and beef tallow such as kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey butter, palm kernel oil, and beef tallow,
Examples thereof include animal fats and oils such as lard, fish oil, whale oil, and the like, which may be individual or mixed oils of the above fats or oils, or processed fats and oils obtained by hardening, fractionating, transesterifying, etc. of them, and melting points from liquid oils. A wide range of oils and fats can be applied, including those with high oil and fat content, and there is no particular limitation on the type of oil or fat.

As the non-fat milk solid content, it is possible to use whole milk powder, skim milk powder, various cheeses including powder, and various dairy products containing proteins and sugars. As sugars,
It is advantageous to contain an oligosaccharide, and monosaccharides and / or disaccharides such as glucose, fructose, lactose, saccharose and maltose are generally used, but natural products such as brown sugar and honey or isomerized sugars can also be applied.

The amount of the non-fat milk solids-containing material or the amount thereof and saccharides varies depending on the purpose, but in the case of masking the unpleasant odor of fats and oils, the amount added is 0.1% by weight or more relative to the fats and oils. Often valid results are obtained. In addition, in order to emphasize the taste, it is common to add several% or more to the fat and oil, but add 10% or more to make a concentrated taste oil, and dilute it appropriately with a general fat and oil when using it. You can also do it.

Thus, the non-fat milk solids-containing material or the fat / oil containing this and the sugar is heated and stirred. Heating is preferably carried out to the extent that a caramelization reaction occurs, usually 100 to 200 ° C.
The heating may be performed for about 10 to 30 minutes, but the heating intensity may be changed depending on the application. Such heating and stirring treatment may be carried out under normal pressure, but carrying out under reduced pressure or in an inert gas atmosphere can prevent deterioration of fats and oils or remove unnecessary odorous components. Is also preferable.

Then, the reaction product after the heating and stirring treatment is appropriately cooled,
The oil and fat and the solid component are separated by a conventionally known separation means such as filtration, centrifugation, decantation and the like. The separated solid matter can be reused depending on the case.

The taste oil obtained by the present invention is not limited to a specific food product, and has a versatile taste showing the rich taste which is the root of the taste of the oil and fat itself, and for frying. It can be used as an oil and fat suitable for various food applications, such as spraying, margarine, shortening, kneading, and chocolate.

(Examples) Hereinafter, the effects of the present invention will be further clarified by illustrating examples and comparative examples, but these are examples and the spirit of the present invention is not limited to these examples. In addition, the middle part and% of all examples mean weight basis.

Example 1 About 10 parts of skim milk powder was added to 90 parts of the same soft palm oil as in the previous example, and
The mixture was heated at 140 to 145 ° C. for 10 minutes with stirring under a reduced pressure of 5 mmHg and then cooled, and the solid component was separated by filtration to obtain a taste oil.

Using the thus obtained flavor oil, untreated soft palm oil, and commercially available salad oil, potato chips were fried and the flavors were compared.

Test method Slice the potatoes exposed to ice water at 140-150 ℃ for about 2
I flew for 30 seconds. After sufficient cooling, sensory tests were conducted by 12 panelists. The results are as follows.

Example 2 except that 98 parts of soft palm oil and 2 parts of skimmed milk powder were used.
About 20% by weight of oil and fat treated under the same conditions as in Example 2
It was sprayed on a commercially available unglazed Senbay.

At the same time, a similar spray of untreated soft palm oil was also prepared, and the flavors were compared.The sprayed taste-treated fats and oils were richer and far superior in terms of taste. It was

Example 3 An oil and fat treated under the same conditions as in Example 2 except that 96 parts of soft palm oil, 2 parts of skim milk powder and 2 parts of powdered sugar were used, were put on the market to a weight ratio of about 20%. It was sprayed on the unglazed Senbay.

At the same time, a similar spray of untreated soft palm oil was also prepared, and the flavors were compared.The sprayed taste-treated fats and oils were richer and far superior in terms of taste. It was

(Effects) As described above, by performing the taste treatment according to the present invention, it has become possible to impart a rich taste to fats and oils such as liquid oil or palm oil which have been conventionally said to be oily, It is now possible to obtain versatile fats and oils that can be widely used in various foods.

Claims (2)

[Claims] 1. A method for producing a flavor oil, which comprises adding a non-fat milk solids-containing material or a sugar and a saccharide to an oil and fat, heating and stirring the mixture, and then removing the solids. 2. The production method according to claim 1, wherein the heating and stirring are performed under reduced pressure.