JPS6070045A - Preparation of flavored oil - Google Patents

Abstract

PURPOSE:To prepare a flavored oil having various flavors from one having enriched taste of raw vegetable with fresh feeling to one with preferable enriched roast feeling. CONSTITUTION:5-50wt% cut or ground vegetables are added to vegetable edible fats and oils, heated at 101-150 deg.C, if necessary, kept at the temperature for <=60min, and the heated material is separated into an oil phase and the vegetable residue. 5-50wt% of the vegetable residue is added to vegetable edible fats and oils prepared separately, heated at 110-200 deg.C, kept at the same temperature for <=60min in the case of necessity, the vegetable residue is separated and removed, the prepared oil phase is blended with oil-soluble flavor obtained from spice or the oil phase prepared by the above-mentioned process.

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 Unexamined Patent Application Publication No. 1983), which is an oil with new functions that can be used in various oil dishes. No. 511-121751, a two-stage extraction method was established. However, as a result of further extensive study, the first stage was heated to 101°C to 150°C to fully extract the raw flavor of vegetables, and the second stage was heated to 110°C to 200°C. By heating to ℃ to fully extract the roasted flavor and blending both extracted oils as desired, you can create various flavored oils ranging from those that emphasize the fresh vegetable flavor to those that emphasize the desirable roasted flavor. The present invention has been completed.

Revision of Specification - (No change in content) That is, the present invention adds 5% to 50% by weight of shredded or ground vegetables to vegetable edible oil and fat, and heats the mixture to 101°C to 150°C. Heat to 6 oz. if necessary.
A first step of holding at 101°C to 150°C for a time of 0 minutes or less, a second step of separating the heated vegetable-containing fat and oil into an oil phase and vegetable residue, and adding vegetable edible fat to the vegetable residue. Vegetable residue is 5% to 50% by weight based on fats and oils
Heat to 110°C to 200°C, and if necessary, heat at 110°C to 200°C for up to 60 minutes.
The third step of collecting the oil phase after keeping the temperature at Any oil or fat is fine.

Specifically, examples include corn oil, cottonseed oil, rice oil, safflower oil, sunflower oil, palm oil, hydrogenated fats and oils, etc. Corn oil, cottonseed oil, rice oil, which has good heat stability
Palm oil is preferred. Cleaning of the animal oil specification (no changes to the content) If oils or fats with low heat stability are used, such as fats, it is undesirable because they may emit a strange odor after heating and have poor storage stability. These oils and fats may be used alone or in combination.
Can be used together. These raw material oils and fats may be oils and fats that have undergone one culm of normal refining and have physical properties that conform to the Japanese Agricultural Standards (JAS) edible refined oils and fats as a guideline for garlic refining.

Shredded or ground vegetables are added to these raw fats and oils. The vegetables to be added may be any stem vegetables, stem vegetables, flower vegetables, fruit vegetables, root vegetables, etc., as long as they have a pleasant flavor.Specifically, cabbage, lettuce, and chrysanthemum (stemmed vegetables) can be added. Examples include burdock, carrots, ginger, garlic (root vegetables), celery, onions, green onions, butterbur (stem vegetables), cauliflower, and broccoli (flower vegetables).

In particular, ginger-based products such as Japanese ginger and ginger are preferred.

Wash these vegetables thoroughly, remove unnecessary parts, and then shred or grind them. Spout of shredding or grinding method statement (
(No change in content) Any device or device may be used. Specifically, commercially available food cutters, speed kneaders, speed mills, and similar devices may be used. The size of shredded or ground lζ vegetables is 2 u in length of the vegetable piece.
The lower limit is not particularly limited as long as it is less than or equal to un, and the lower limit may be ground into a paste. It is particularly efficient when ground. If the length of the vegetable pieces exceeds 2+nm, the flavor of the vegetable cannot be efficiently extracted, the amount of the vegetable 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 and 50% by weight based on fats and oils.
The following will give the best results.

If it is less than 5% by weight, the flavor of the vegetables will be less, 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.

5- Cleaning of the specification - (no changes to the contents) Add vegetables and add oil and fat at 1o1"C to 150℃,
Preferably, it is heated to 105°C to 1710°C and, if necessary, maintained at 101°C to 150°C for a period of up to 60 minutes. One of the features of the present invention lies in this point. Through this process, it is possible to evaporate water and transfer it into fats and oils without changing the spiciness components, the flavor of raw vegetables, etc. The spiciness and raw vegetable flavor of vegetables efficiently transfer into fats and oils. Furthermore, in the subsequent third step, after the vegetable components have been extracted to some extent in the first step, undesirable burnt vegetables due to heating can be extracted in one step. This allows for a wider range of heating extraction conditions and stabilizes the process. Furthermore, since the same vegetables are extracted twice, the extraction efficiency is improved, and the amount of vegetables used is substantially reduced, reducing costs.

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 a centrifugal separation operation commonly used is sufficient. In addition, 26-771 of the specification: (No change in content) It is also possible to perform efficient separation by appropriately combining more than one type of separation operations. It is necessary to reduce the content of the sulfur component, thereby suppressing the deterioration of the sulfur component in the next heating step.

Next, as a third step, vegetable edible oil is added to the vegetable residue from the second step to obtain a vegetable residue of 5% to 50% by weight based on the fat and oil.
% by weight, heated to 110°C to 200°C, maintained at 110°C to 200°C for up to 60 minutes if necessary, and then collected the oil phase. In order to prevent vegetables from burning during heating and to maintain moisture evaporation in vegetables, it is preferable to heat and maintain the raw material oil while stirring the raw material fat as necessary. The method of heating and temperature raising is not particularly limited;
As long as the temperature is within the above range, the rate of arm warming is not a problem. When heating and holding, the temperature and holding time are selected appropriately, but in order to evaporate the moisture contained in the vegetables and prevent the burning odor caused by heating the vegetables too much, It is necessary to heat the product to 110°C to 200°C (no change in content) and maintain the temperature at 110°C to 200°C for up to 60 minutes if necessary. More preferably, in addition to heating within the above range, it is more preferable to heat the vegetables in advance at 90°C to 105°C until the moisture in the vegetables substantially evaporates, and then heat to 110°C to 200°C. It is possible to impart flavor.

The heated oil is cooled. The method of cooling is air cooling or heat exchange! J: What kind of method can be used, such as forced cooling?

After cold W, the oil phase is collected. The most preferred method for collecting the oil phase is filtration, but other commonly used separation operations are also sufficient. Further, two or more types of separation operations 41 may be used as appropriate in order 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, ]-n oil, and cottonseed oil, as well as sesame oil with a unique and relatively strong flavor, (No change) It can be blended with olive oil, lard, tallow, etc. Chili oil etc. may also be added.

It is also possible to add various food additives to the mixture. 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 an oily volatile oil obtained by solvent extraction or steam distillation from spices. Specific spices include spices such as soybean paste, chili pepper, sesame, mustard, garlic, onion, tuna, mace, and nutmeg. It may be the so-called "oleoresin" 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. Book i'y divination (no change in content) The so-called ``essential oil j'' obtained by steam distillation of volatile components.
It may be. A mixture of these oleoresins and essential oils may be used. The amount of oil-soluble flavor obtained from spices added may be 0.001% to 3%, preferably 0.01% to 1%, based on the flavor oil or, when edible oil is added, based on the total oil. BaJ: Yes. 0.001%
If the amount is less than 3%, the flavor will have no effect, and if it is more than 3%, the characteristics of the flavor will come to the fore, and the balance with the flavor oil will be lost, resulting in an artificial flavor quality.

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. In some cases, chili pepper flavor is preferred. Moreover, the oil-soluble flavors obtained from these spices can be blended with common edible oils such as corn oil and sesame oil, and then added to the flavored oil.

As one method of the present invention, the oil phase obtained in the second step and the oil phase obtained in the fourth step are blended, and the raw nail 10 (no change in the specification) is preferable for types with strong taste. You can make a wide variety of flavored oils, including those with a roasted flavor. That is, the flavored oil obtained in the second step has a fresh flavor with the crisp taste of raw spices, and the flavored oil obtained in the fourth step is rich in a desirable roasted flavor. They can be mixed in different proportions, and even when cooked, no irritating odor or foreign odor will occur.

The method for producing flavored oil of the present invention as described above is disclosed in Japanese Patent Application Laid-open No. 5
Compared to the production method of No. 8-121751, this method has advantages such as the step of removing water from the oil phase obtained in the second step can be omitted.

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

Example 1 ■ 2000 g of Ajinomoto ■ corn salad oil and 8 pieces of ginger
Add 00g shredded with a food cutter and add 100g
After evaporating water at 120°C, the mixture was cooled to 60°C and separated into 1400g of oil phase and 000g of ginger residue.

Water is removed from the oil phase by paper filtration, etc., and low-temperature extracted oil (A
) was obtained.

On the other hand, the heating conditions were 90°C for 30 minutes.
It was treated in the same manner as described in Section 2 to obtain a cold extracted oil (A').

These two types of oils were sensory evaluated by a panel of 20 people.

The results are shown in Table 1.

Table 1 Add 1400g of corn salad oil to the ginger residue from ■■, and heat to 150g while stirring at 100r, p, m.
After heating and holding at °C for 5 minutes, the mixture was cooled and filtered to obtain 1800 g each of hot extracted oils (11) and (B').

A flavored oil was obtained by blending low-temperature extracted oil and high-temperature extracted oil at a ratio of 3:1. These two types of oils were sensory evaluated by a panel of 20 people, and the results are shown in Table 2.

Table 2 Usage Example 1 Tofu was boiled, cooled, shredded, and mixed with equal amounts of flavored oil and pressure oil as a sauce to make cool-stirred tofu. This cool-stirred tofu was sensory evaluated by 20 panelists, and the results are shown in Table 3.

Table 3 Usage example 2 500g of thinly sliced pork, 35cc of ginger, 15cc of sake
The meat was seasoned with 30 cc of flavored oil and left to stand for 1 hour, then grilled in a fryer. This grilled meat was sensory evaluated by a panel of 20 people. The results are shown in Table 4.

Table 4 Example 2 ■ Add 800 g of myoga shredded with a food cutter to 2000 g of Ajinomoto-made corn salad ura,
After heating at 5°C for 3 minutes, it was cooled to 60°C.

■ This was separated into 2,000 g of oil and 550 g of myoga residue by shaking.

■ Add 2000 g of corn salad oil to this myoga residue.
The mixture was heated to a temperature of about 100 r, f) and m while stirring, and heated and held at 140°C for 5 minutes, left to cool, and then filtered to obtain 1900 g of flavored oil.

■ The flavored oil obtained in this way has a ginger flavor (
A flavored oil (A) was prepared by adding 0.1% of the oil (manufactured by Hase's Perfume Co., Ltd.).

Fried chicken was prepared using this flavored oil (A), and a sensory evaluation was performed by a panel of 20 people. The results are shown in Table 5.

[How to make]

Chicken meat cut into 10 pieces with soy sauce, sake and flavored oil (A)
It was seasoned by tossing with it. After letting it sit for a while, it was sprinkled with potato starch and fried in Ajinomoto's corn salad oil.

As a control, corn salad oil was added in the same amount as flavored oil (A) when mixing soy sauce and sake.

17- Table 5 Book * 1% risk rate, there is a difference in design Zerogi 0.1% Flavored oil (A) was significantly superior in all items.

18- Example 3 ■ 2000 g of Ajinomoto ■ corn salad oil and 4 pieces of ginger
After grinding 400g of 00 gs myoga into a paste and heating it at 115℃ for 1 minute,
Cooled to 70°C.

■ This was separated by shaking off into 1.800 g of oil phase and 700 g of ginger and myoga residue.

■ This ginger and myoga residue and corn salad oil 18
00g was added and the temperature was raised while stirring, and the temperature was increased to 15% at 120°C.
The mixture was heated and held for a minute.

After cooling this, it was filtered to obtain Flavored Oil 1 (350 g).

(2) The flavor oil thus obtained (A) was obtained by adding 100% of the oil phase obtained in (2).

Using this flavored oil (A), stir-fried foods were made and a sensory evaluation was conducted by a panel of 20 people. The results are shown in Table 6.

Stir-fried pork and vegetables [How to make] ■ Cut pork (100g) into small pieces and season with soy sauce (1 tablespoon), sake (1 tablespoon), and flavored oil (A) (3 tablespoons).

■ Cut the eggplants (4 pieces) and green peppers (2 pieces) into appropriate pieces.

■ Heat flavored oil (A) in a pan, add pork, eggplant, and green pepper in that order and stir-fry.

■ Seasoned with sake and soy sauce in that order.

For control, I used Ajinomoto Mari corn salad oil for both seasoning and stir-frying the pork.

Table 6 Arbitrary difference with zero 5% risk rate Kimoto 1% 〃 In all items, flavored oil (A) was significantly superior by 1 yen.

Patent applicant Ajinomoto Shiki Kaisha = 21- Procedural amendment (method) % formula % 2. Name of the invention Method for producing flavored oil 3. Relationship with the case of the person making the amendment Patent applicant address Kyobashi, Chuo-ku, Tokyo - Eye T No. 5 No. 8 (Shipping date: January 31, 1982)

Claims (1)

[Claims] (1) Add 5% to 50% by weight of shredded or ground vegetables to vegetable edible oil and fat, and add 10%
A first step of heating at 1°C to 150°C and holding at 101°C to 150°C for a period of 60 minutes or less if necessary;
A second step of separating the heated vegetable oil and fat into an oil phase and vegetable residue, adding vegetable edible oil and fat to the vegetable residue so that the vegetable residue is 5% to 50% by weight based on the fat and oil, The third step is to collect the oil phase, which is heated to a temperature of 110°C to 200°C and kept at 110°C to 200°C for a period of 60 minutes or less if necessary. A method for producing flavored oil, comprising a fourth step of mixing an oil-soluble flavor. (2. Claim (1)) is characterized in that the oil phase obtained in the second step is used as an oil-soluble flavor obtained from the spices in the fourth step. A method for producing a flavored oil according to claim (1).