JPS60256344A - Preparation of seasoned oil - Google Patents

Abstract

PURPOSE:To obtain a seasoned oil having flavor and taste of animal and vegetable raw materials adsorbed on and transferred to it in a high concentration, by heat-treating edible fats and oils, animal meat, or fishes and shellfishes and/or a vegetable in a closed state. CONSTITUTION:Animal or vegetable edible fats and oils such as beef tallow, lard, corn oil, cotton seed oil, etc. are blended with animal meat or fishes and shellfishes and/or a thin-sliced or ground vegetable, they are fed to a closed container such as an autoclave, etc., heat-treated at 10-40wt% water content in the whole material fed at 1-3kg/cm<2> gauge pressure of internal pressure at 100-140 deg.C internal temperature for about 1-3hr, they are cooled to a temperature not to cause solidification, the pressure is optionally restored to an original pressure, the solution is filtered, and a liquid phase is separated and collected.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a method for producing a seasoning oil having a flavor and taste suitable for cooking.

Traditional cooking methods (more traditional cooking methods using oil include putting flavorful vegetables in heated oil and frying them until slightly browned, transferring the flavor and flavor of the flavored vegetables to the oil, or cooking with seafood. Meat has been treated with oil in the same way as vegetables, and the umami and flavor of these meats has been transferred to the oil, and these oils have been used for cooking.

In addition to oils with a unique flavor such as sesame oil, refined edible fats and oils are generally used, but since the flavor is poor, the emergence of more delicious edible fats and oils has been delayed.
Many attempts have been made.

In other words, the first attempt is to improve animal and vegetable fats and oils by adding ready-made flavor substances, but it is difficult to add a natural roasted taste and aroma, and sufficient results have not yet been achieved. 0 In addition, as a method for producing flavored oil, there is a method in which raw vegetables are treated with oil under normal pressure at an appropriate temperature and treatment time to transfer the flavor and umami into the oil.
Special public Akira! ? A method of producing flavored oil by drying plant and animal materials (G.G. 97.2, JP-A-3G-3/93G, JP-A-31-121731) and heating them together with oil in a closed container. C Unexamined Japanese Patent Publication No. 1973/GugJ-Otsu No. 1) is well known.

In the former case, the heat treatment is carried out in the open, so even though the umami flavor remains in the oil, many of the light flavor components (most of them) volatilize with the evaporated water, resulting in a product with a well-balanced aroma and high flavor intensity. The problem is that it cannot be obtained.

The latter method can prevent the volatilization of volatile components when heat-treating dried plant products containing a large amount of volatile essential oils together with oil, but this method uses only oil and uses a relatively small amount of oil. If processed with oil, it will cause a burnt phenomenon and the mild flavor will be lost, so it is necessary to increase the amount of oil. However, increasing the amount of oil is not only disadvantageous industrially, but also has the disadvantage that only a product with a weak flavor and taste can be obtained.

Is this the problem that the invention aims to solve? (So far, the problem has been how to adsorb and transfer to edible animal and vegetable fats and oils in a highly concentrated state without creating a natural flavor, the flavor of animal and plant materials that have a good taste, and the taste. It was.

Means for Solving the Problems The present inventors have conducted extensive research on the above problems. In other words, it is generally assumed that flavor and taste components exist in the form of flavor precursors in the moisture of animals and plants, and these components often develop excellent flavor when heated. Research has been carried out focusing on the following points: In order to prevent the volatilization of light flavor components, it is necessary to conduct the process in a sealed state, and in order to prevent the deterioration of flavor and taste caused by the burning phenomenon, it is necessary to In addition, the presence of moisture is essential, and it is estimated that moisture acts as a buffer between the heating surface and the raw materials, and the amount of moisture required is 10-90% by weight based on the total amount of ingredients. There are two things to remember: whether this moisture comes from the raw materials or is added artificially, there is no discernible difference; and in order to make a stronger seasoning oil,
Just do it in a sealed state (,7~3”P/cn
By performing heat treatment under i-gauge pressure, we found multiple conditions such as the necessary flavor and taste components being easily transferred to oil, and by appropriately combining these conditions. After discovering that it was possible to obtain a seasoning oil that was unprecedented, there are thousands of people who have completed the present invention based on this knowledge.

That is, the present invention adds meat, seafood, and/or shredded or ground vegetables to edible fats and oils of animal and plant origin, and prepares a mixture with a total moisture content of 10-g 0 weight and a pressure of 7-3 dazzle/cA gauge. This method of producing seasoning oil is characterized by collecting the oil after heat treatment under certain conditions.

The raw material fats and oils used in the present invention may be any edible fats and oils (e.g., animal fats and oils such as beef tallow and lard, corn oil,
Cottonseed oil, rice oil, safflower oil, soybean oil.

Vegetable oils and fats such as sesame oil and sunflower oil are used, and these oils and fats can be used alone or in a mixture of two or more types.As for the vegetables, any vegetable with a pleasant flavor may be used (for example, Leafy vegetables such as cabbage, lettuce, and chrysanthemum; root vegetables such as burdock, carrot, ginger, and garlic; stem vegetables such as celery, onions, and long onions; and flower vegetables such as cauliflower and broccoli. For use, any of frozen vegetables, fresh vegetables, or dried vegetables can be used.These vegetables can be used after being shredded or ground.

Examples of livestock meat include raw or dried beef, pork, poultry, etc., or their extracts, and processed products such as bacon, sausage, ham, and corned beef. Examples of seafood include bonito, bonito, etc. Raw, frozen, dried salmon, shrimp, squid, scallops, or their extracts, as well as processed products thereof, can be used.

This meat, seafood and/or shredded or ground vegetables,
For example, put it in an airtight container such as an autoclave with oil and fat, and the moisture in the total amount is 10-10% by weight, and the internal pressure is 7.
Heat as is or with stirring under the conditions of -3S/C77 gauge, and heat-treat at internal temperature/DO to 1GOC for about 7 to 3 hours. After cooling to a temperature that does not solidify, as needed. The pressure is returned to normal, and the oil phase is separated and collected by filtration. If the water content is low depending on the raw material, add water as appropriate, and if the internal pressure is insufficient due to the contents and temperature conditions, add 1 □
Heat treatment is performed by adding an inert gas such as gas and maintaining the pressure at 1 to 3 dazzles/CR7 gauge.

The temperature required to convert the flavor precursor materials in the raw materials into the finished flavor is 700 to 1g OC, and heat treatment at /10 to /30C is often used.

As raw materials for fats and oils, livestock meat, seafood, and/or shredded or ground vegetables may vary depending on their moisture content, but preferably have a weight ratio of about IQ to about 60 in terms of solid content relative to fats and oils. This is because if it is less than this, the flavor strength is insufficient, and if it is more than this, it may become difficult to process.

The amount of water in the total amount of water in the heat treatment system is about lθ to about ¥01 relative to the total amount of water.

It is preferable that the amount of water be as small as possible since it is easy to form an emulsion (and the strength of the cuff flavor is reduced).The amount of water used is often 10 to 35% by weight based on the total amount of the ingredients.

Effects of the Invention The seasoning oil produced by the present invention has the flavor of animal and plant materials,
The flavor and taste are adsorbed and transferred in a high concentration state.
It is strong and strong and can be used simply or with the addition of other commonly used food additives.

Hereinafter, the present invention will be explained in more detail with reference to Examples and Usage Examples. In addition, in the 5 missing examples, all parts are parts by weight.

Example 1 60 parts of frozen onion mince, 1,787,710 parts of dried onion, and 10 parts of corn oil were placed in an autoclave (about 70% water by weight in the total amount), stirred, and then heated until the internal temperature was about / After reaching 3D'Q, the temperature was maintained for 1 hour.The internal pressure at that time was approximately -,g!ni)/Ca.

Thereafter, the mixture was cooled, solids were separated, and 71 parts of amber transparent seasoning oil were collected.

The seasoning oil obtained as described above was diluted to various ratios with corn salad oil, and each to
Oml was added and heated to about to'r2, and a comparison was made with a commercially available onion flavored oil. That is, a sensory test of aroma and taste was conducted by a panel of 20 people. The taste was determined by applying oil to a sensory test paper and tasting it. The result is the first
The numbers in Table 1 represent the number of people who recognized that the product was equivalent to the commercially available product.

From the results shown in Table 1, it is clear that the seasoning oil obtained in Example 1 has a stronger aroma and taste than the commercially available onion-flavored oil (C).

Example 2 Beefex (nrix yo) 0 parts, taste liquid 70
Add 1 part refined beef tallow to a bioauto crepe (approximately 3 grams of water by weight of the total amount) and stir while heating. After that, heat it to an internal temperature of about 1.2. 1 more than reaching OC
After maintaining the temperature for a period of time (the internal pressure is about 100 ml), it is a head-like solid fat at room temperature.

Example 3 Put Beefex (Br1x￥0), 10 parts of frozen ginger mince, and 50 parts of salad oil into an autoclave (about 73 parts by weight of water in the total amount), stir (stir, then cover with a lid). and if the internal temperature reaches approximately /107::N
Add 2 gases, internal pressure, 2 Ky/C pre-gauge and no,
The treatment was continued for one hour while maintaining the same temperature. After stretching, it was cooled and 93 parts of amber transparent seasoning oil was separated and collected.

30 parts of shrimp powder, 5 parts of water, and 2 C parts of salad oil were placed in an autoclave (approximately 73% water by weight of the total amount) and heated and stirred. After the internal temperature reached about 72θC, heating and stirring was carried out at the same temperature during the lip (inner pressure was about 11.2
Example 5 3 parts of petrified ginger shredded with a food cutter, 3 parts of frozen onion minsk, and 1 part of curry powder Put 5 parts of salad oil and 1 part of sesame oil into an autoclave (approximately 37 parts by weight of water in the total amount) and heat (mix and heat. When the internal temperature reached about 12 oC, 21 parts of sesame oil was added. The treatment was carried out at the same temperature.The internal pressure at that time was approximately 1.+!υ/Ca.After cooling to 0, two parts of a pale yellow transparent seasoning oil were separated and collected.

Example 6 Scallop extract (Br1x so)<t S part, scallop powder J part, and 50 parts of salad oil were placed in an autoclave (approximately -23 M% water content in the total amount), stirred, and then heated. After the temperature reached about 20C, it was treated at the same temperature for 1 hour (internal pressure about 1.3-Cd gauge), and after cooling, the brownish-transparent seasoning oil tag part was separated and collected.

Example 7 20 parts of corned beef shredded with a food cutter, 20 parts of Beefex (Br1x Ri0), ginger powder,
Part 2, White Peraper Part 1, Seven Loli Part Q, J Part,
Place J parts of water and 2 g of salad oil in an autoclave (
The water content in the total amount of the mixture was approximately 7 grams (by weight), and the mixture was heated and stirred.

Same temperature/-! After reaching DC, the mixture was heated and stirred at the same temperature for 3 hours (internal pressure approximately 1/2, 3Ky/cy 7 gauge), then cooled, and 71 parts of a transparent yellow-brown seasoning oil was separated and collected.

Usage example l Beef flavored appetizer powder was prepared according to the following recipe.

Salt Gu09 Beefex powder -20〃 Sodium glutamate Non〃 Soybean oil / -f rr Sugar 3-〃 Onion powder Seasoning oil obtained in Example 2, 7! I+ As a control product, Example 2 1'41 seasoning/)l+ (
I made beef-flavored powdered soup in the same way as above, except that corn salad oil was used instead of the seasoning oil. The results are shown in Table 2.

Table 2 Usage Example 2 Using the seasoning oil obtained in Example 3 (hereinafter referred to as seasoning oil) and corn salad oil, make fried rice with the seasoning oil obtained in Example 3, respectively) A high evaluation was conducted. The results are shown in Table 3.

Table 83 Usage Example 3 Using the seasoning oil obtained in Example 4 (hereinafter referred to as seasoning oil) and corn salad oil, make shrimp yu-mai in a conventional manner, and put it on a 1g panel. A sensory evaluation was conducted and the results are shown in Table 4.

Table 4 Usage Example 4 Season 300 pieces of pork with 20 ml of pressure oil and 10 ml of sake, and add the seasoning oil obtained in Example 5 (hereinafter referred to as seasoning oil).
and corn salad oil respectively at /Dmi, stirred together for 7 hours, and then baked.

A panel of 13 people conducted a sensory evaluation of this grilled meat. The results are shown in Table 5.

Kidney Table 5 Usage Example 5 Powder soup (furano chowder) was made according to the prescription in F.〇Scallop extract powder Gu0! V- Beef Exposure,! 0 Skimmed milk powder 13 Glutamic acid / Q n Salt 9 rr □1□ Caster sugar 〃 As a control product, the seasoning oil obtained in Example 6 (hereinafter referred to as seasoning) was used as a control product. A powdered soup (clam chowder) was made in the same manner as above, except that corn salad oil was used instead of oil.

Dissolve both in 9gC of boiling water and make soup.
- Sensory evaluation was conducted by a panel of 20 people. The results are shown in Table 6. Table 6 Usage Example 6 Beef-flavored powdered soup made with the following recipe: 0 salt
30. ψ Beefex powder 30 Sodium glutamate Noj tt Powder extract 7.5' Sugar sy Onion powder 3 Seasoning oil obtained in Example 7 - Seasoning obtained in Example 7 as a control product Use corn salad oil instead of oil C (hereinafter referred to as seasoning oil).
Make beef powder soup in the same way as above. Dissolve both of these in 9 g of boiling water to make soup.
Sensory evaluation was performed by a panel of 20 people.

The results are shown in Table 7.

Table 7 Applicant: Takasago Fragrance Industries Co., Ltd. Daikaito Patent Attorney Saka 1) j100-

Claims (1)

[Claims] Add livestock meat, seafood, and/or shredded or ground vegetables to edible animal and vegetable oils, and make sure that the total amount of water in the mixture is /D-F
D weight%, internal pressure is ~3N? / A method for producing seasoning oil, which comprises collecting oil after heat treatment under cyi gauge conditions.