JPS58121751A - Preparation of oil having unique taste and flavor - Google Patents

Abstract

PURPOSE:To obtain an oil having fresh taste and flavor of raw vegetables and unique nice-smell, by adding edible vegetable oil or fat to vegetable residue, collecting the oil phase, and adding an oil-soluble flavor prepared from spices to the oil phase. CONSTITUTION:The objective oil having unique taste and flavor can be prepared by (1) adding chopped or ground vegetables to edible vegetable oil or fat in an amount of 5-50wt%, and heating the mixture at 60-100 deg.C for 1-60min; (2) separating the heated oil or fat containing the vegetable into the oil phase and the vegetable residue; (3) adding an edible vegetable oil or fat to the vegetable residue to attain the ratio of the vegetable residue to the oil or fat of 5-50wt%, heating the mixture at 110-170 deg.C, if necessary maintaining the mixture at 110- 170 deg.C for <=60min, and separating the oil phase from the mixture; and (4) adding an oil-soluble flavor prepared from spices to the oil phase.

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. 56-58
No. 450, Japanese Patent Application No. 131223/1983). This flavored oil has umami, flavor, and texture not found in conventional oils, and is an oil with new functions that can be used in a variety of oil dishes. However, when cooked, a slight irritating odor or strange odor was generated, and there was still room for improvement. The present inventors have completed the present invention as a result of studying the above problems.

That is, the present invention involves adding shredded or ground vegetables to vegetable edible oil in an amount of 5% to 50% by weight based on the fat and oil, and heating the mixture at 60°C to 100°C for 1 to 60 minutes. Step 1: Separate the heated oil and fat containing vegetables into an oil phase and vegetable residue; Step 2: Add vegetable edible oil and fat to the vegetable residue so that the vegetable residue is 5ffi1% to 5% of the fat and oil.
A third step of heating the oil to 110°C to 170°C, maintaining it at 110°C to 170°C for up to 60 minutes if necessary, and then collecting the oil phase;
This is a method for producing flavored oil characterized by comprising a fourth step of mixing an oil-soluble flavor obtained from a spice into 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.

Specifically, examples include corn oil, cottonseed oil, rice oil, safflower oil, sunflower oil, and palm oil, but particularly preferred are corn oil, cottonseed oil, rice oil, and palm oil, which are rich in saturated fatty acids. When using fats and oils with a high unsaturated fatty acid content, 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.

These raw oils and fats are shredded.41. Add the grated vegetables. As for the vegetables to be added, you can use any vegetable that has a pleasant flavor, such as leafy vegetables, stem vegetables, right-leaf vegetables, fruit vegetables, and root vegetables.Specifically, cabbage, lettuce, chrysanthemum (leafy vegetables), Burdock, carrot, ginger, garlic (root vegetable), celery, onion, green onion, butterbur (leaf vegetable)
, cauliflower, broccoli (right leaf), etc.

After washing these vegetables thoroughly and removing unnecessary parts, they are shredded or ground. For the shredding or grinding method, any type of equipment or device may be used, and specifically, commercially available food cutters, speed kneaders, speed mills, and similar devices may be used. The size of the shredded or ground vegetables is not particularly limited as long as the length of the vegetable pieces is 211 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 2ml1, the flavor of the vegetable cannot be efficiently extracted, the amount of vegetables 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 or more than 50% by weight based on fats and oils.
The following will give the best results.

If it is less than 5% by weight, the amount of vegetables will be small and the flavor oil of the present invention will have 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 oil and fat to which the vegetables have been added at 60°C to 100°C for 1 minute to 60 minutes. One of the features of the present invention is this point, and through this process, it is possible to transfer the sulfur components in vegetables, especially in allium vegetables such as garlic, onions, and long onions, to fats and oils without changing them. It has become possible to suppress the generation of irritation or off-odor when heated later.

The heating temperature and time must be between 1 minute and 60 minutes at 60°C to 100°C. If the temperature is lower than this, sufficient sulfur components cannot be extracted, and the generation of irritation or abnormalities during heating may be suppressed. Ill can't. Moreover, if it exceeds this value, the flavor of the vegetables will deteriorate and the overall flavor will become weaker.
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. Furthermore, it is also possible to efficiently separate two or more types of molecules by appropriately combining the ill operations. In any case, it is necessary to minimize the amount of oil trapped in the leftover vegetables as much as possible, thereby suppressing the deterioration of sulfur components in the next heating step.

Next, as the third step, vegetable edible oil is added to the vegetable residue from the second step, so that the vegetable residue is 5!1! % to 50% by weight, heated to 110°C to 170°C, and heated to 110°C to 170°C for up to 60 minutes if necessary.
After keeping at 0.degree. C., the oil phase is collected. During heating, in order to prevent the vegetables from becoming burnt and to maintain moisture evaporation in the vegetables, it is preferable to heat and maintain the raw material oil while stirring as necessary. There are no particular limitations on the method of heating and temperature raising, and as long as the heating is carried out to reach a temperature within the above range, the valve speed will not be a problem. When heating and holding, the humidity 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. ℃
It is necessary to heat it to 110°C to 170°C and maintain it at 110°C to 170°C for up to 60 minutes if necessary. More preferably, in addition to heating within the above range, it is preferable to heat the vegetables at 90°C to 105°C in advance until the moisture in the vegetables substantially evaporates, and then heat the vegetables to 110°C to 170°C to obtain a more preferable flavor. It is possible to grant

The heated oil is cooled. The cooling method may be any method such as air cooling 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 separation operations, which are usually performed once, are also sufficient. Furthermore, 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, oils with a relatively light flavor, such as soybean oil, rapeseed oil, corn oil, and cottonseed oil, as well as sesame oil, olive oil, lard, and lard, which have a unique and relatively strong flavor, are used.
It can be mixed with coe etc. You may also add chili oil etc.

In addition, it is also possible to add various food additives + mouthpieces. 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 a volatile oil that is extracted from spices with a solvent or steam distilled and is in the form of an oil. Specific spices include nakagata, chili pepper,
Spices such as sesame, mustard, garlic, onion, tuna, mace, and nutmeg can be given. The so-called "oleoresin" may be 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 by removing the volatile components. It may also be so-called essential oil J obtained by steam distillation. "It may be a mixture of these oleoresins and essential oils. Addition of oil-soluble flavors obtained from spices" is 0.001% to the flavored oil, or if edible oil is added, to the total oil. It may be from 3% to 3%, preferably from 0.01% to 1%. 0.001
% or less, there is no effect of adding flavor, and 3%
In this case, the characteristics of the flavor come to the fore, the blending balance with the flavor oil is lost, and the quality of the flavor becomes 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. Case 9- Chili pepper flavor is preferred. Moreover, the oil-soluble flavors obtained from these spices can be blended with general edible oils such as corn oil and sesame oil, and then added to flavored oils.

As one method of the present invention, the oil obtained by removing water from the oil phase obtained by 1η in the second step can be used as the oil-soluble flavor in the fourth step. The most preferable method for removing moisture is filtration, but if there is a large amount of moisture, the moisture can be removed by performing a filtration operation after separating with a centrifugal separation machine (Delaval, 91767, etc.). can.

The oil-soluble flavor obtained in this way was suitable as a fresh oil-soluble flavor with a tangy taste of raw spices. The amount added in this case is preferably 5 to 100 parts per 100 parts of the oil phase obtained in the third step. If it is less than 5 parts, there will be no improvement in flavor, and if it is more than 100 parts, an unpleasant atmosphere will be generated during heating. By adding such an oil-soluble flavor to the oil phase obtained in the third step, the flavor of vegetables is not impaired, and when cooked, it is possible to create a vegetable that does not have a strong or bitter odor. Obtainable. In particular, when using crushed garlic, onions, green onions, and other vegetables of the allium genus, heating at 60 to 100°C for 1 to 60 minutes can sufficiently transfer the sulfur components into the oil. It has become possible to impart the fresh flavor of raw vegetables as well as the unique aromatic flavor.

The method for producing flavored oil of the present invention as described above is disclosed in the patent application filed in 1973.
Compared to the production method of No. 6-131223, the flavor oil can be obtained in a shorter time, and the enzymes present in the shredded or ground vegetables are deactivated. It has the advantage that it is now possible to produce flavored oil by storing it and performing the following steps as necessary.

The present invention will be explained below with reference to Examples.

■ 600 g of peeled garlic (shredded) was added to 2000 g of Ajinomoto Co. corn 1 Norada oil using a food cutter, and heated at 80° C. for 5 minutes to transfer the flavor components.

(2) This was separated into 1950 g of oil phase and 6509 g of garlic residue by shaking.

■ Add corn salad oil 1950Q to this garlic residue, heat at 100r, p, m, and raise the temperature.
After evaporating water at 00°C, the mixture was further heated and maintained at 140°C for 5 minutes, allowed to cool, and then filtered to obtain flavor oil 1900 ().

■ Garlic flavor (
A flavored oil (A>) was prepared by adding 0.01% of Riken Kagaku (0 grade).

A flavored oil (B) was prepared by adding 60 Φ% of the oil phase obtained in step (2), water removed by filter paper filtration, to the flavored oil obtained in step (2).

Apart from these, there is a conventional method for producing flavored oil (Japanese Unexamined Patent Publication No. 56-5
No. 8450), the following 6 was obtained. Add 2000g of Ajinomoto (Kankan Corn Seed Norada Oil) and 60g of peeled garlic.
Add 0g shredded with a food cutter and make about 10O
Heat to 4 temperatures with stirring at R, P, M, evaporate water at 100°C, then heat and hold at 140°C for 5 minutes, leave to cool, filter, and obtain Flavored Oil (C) 18500. Obtained.

Evaluation using Garlic Toast Thinly sliced French bread was grilled on a frying pan with flavored oil until both sides were golden brown, and a panel of 20 people conducted a sensory evaluation using the two-point preference method. The results are shown in Tables 1 and 2.

For each item, (A) was preferred with a risk rate of 1%.

13- Example 2 ■ Add 8 green onions to 2000 g of Ajinomoto Soybean corn rilada oil.
00g was ground into a paste and mixed and heated at 60°C for 30 minutes to transfer flavor components.

■ Shake this up to obtain 1930 g of oil phase and 8 g of residue.
It was separated into 70g.

(1) 1,930 g of leek fern oil was added to the green onion residue, heated to 4 degrees with stirring, and kept heated at 120° C. for 15 minutes. After cooling this, add 1g 5og of filtered flavor oil to 1
4- It's a helmet.

(2) To the thus obtained flavored oil, 100% by weight of the oil phase obtained in (2), water removed by filter paper filtration, was added to obtain a flavored oil (A).

A comparative sample (B) for sample (A) was prepared as follows. Ajinomoto Co., Ltd. corn salad oil 20009, green onion 8
00g was ground into a paste and mixed together, the temperature was raised while stirring, and the mixture was heated and held at 120°C for 15 minutes. This was filtered after being left to cool to obtain 1900 g of flavored oil (13).

Review of frying eggplant in oil Add 15 cc of the above flavored oil to 1 eggplant to a quarter of the eggplant, and fry in a frying pan for 5 cc.
I heated it up for a minute and made fried eggplant in oil.

Sensory evaluation was performed in the same manner as in Example 1. Table 3 shows the results.
Shown below.

Example 3 ■ Aji-no-Saku Co., Ltd. wJ=+~Nrilada oil 2000 (l
To this, 600 g of peeled garlic was shredded using a food sawduster, and it was determined whether the unique flavor and tingly taste of raw garlic was strong or not when the extraction time was increased. (The strong flavor is shown in the 4×7 column of Table 4 for the strong flavor.) In addition, in order to avoid the 4j effect of flavor change due to the Wg element, after the completion of the extraction under the specified conditions, the room temperature is 25℃. ) to (90 questions fill
I looked at the change in flavor afterwards. (It has changed (X thing)
, the ester back etc. appear and change (Table 4
It is displayed in the ■ column. ) Table 4 Patent applicant Aji 1 No Moto Co., Ltd. 17-

Claims (1)

[Claims] (1) Add shredded or ground vegetables to vegetable edible oil in an amount of 5% to 50% by weight based on the fat and oil, and make 60%
1st step of heating at 100°C to 100°C for 1 minute to 60 minutes; 2nd step of separating the nuclear-heated vegetable-containing fat and oil into an oil phase and vegetable residue; adding vegetable edible fat to the vegetable residue; Adjust the vegetable residue to 5% to 50% by weight based on the fat and oil, heat to 110°C to 170°C, and heat for 60 minutes or less if necessary.
A method for producing flavored oil characterized by comprising a third step of collecting the oil phase after maintaining the temperature at °C, and a fourth step of mixing an oil-soluble flavor obtained from a spice with the oil phase obtained from the third T culm. . (2. In claim (1), a patent claim characterized in that water is removed from the oil phase obtained in the second step and this is used as an oil-soluble flavor obtained from the spice in the fourth step. A method for producing a flavored oil according to item (1).