JPS61124343A - Production of tasty oil - Google Patents

Abstract

PURPOSE:Dried vegetable food is added to oil, heated and kept at a specific temperature, then the oil layer and the dried food are separately collected to give a tasty oil of a low acid value, low peroxide value and good flavor and taste in a shortened time at a relatively low temperature. CONSTITUTION:Dried plant food such as dried vegetable or dried spice of less than 20% water content is added to animal oil and/or vegetable oil in an amount of 2-30wt% based on the oil and they are heated at 120-160 deg.C for 5-20min. Then, the oil layer is separated from the dried plant food to collect the tasty oil.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The flavor oil produced according to the present invention is used as a seasoning oil for various foods. Furthermore, the solid vegetables and spices after the reaction can be used as roasted vegetables and roasted spices as food seasonings.

BACKGROUND OF THE INVENTION Conventional techniques for producing flavored oils involve heating raw vegetables with a high moisture content together with vegetable oils to produce flavor substances.

Problems to be Solved by the InventionAccording to the research conducted by the present inventors, in the above method, the water first evaporates, so there is a risk of reacting with the oil and causing bumping, which poses a work hazard. A relatively long heating time is required for the evaporation of water, and due to the azeotropic phenomenon, the amount of flavor substances obtained is reduced, and the triglyceride, which is the essence of the oil, is decomposed in the oil and fat used due to the above reaction. As a result, values undesirable as food, such as acid value and peroxide value, increased.

Means to Solve the Problems As a result of intensive research, the present inventors have found that if dried vegetables and dried spices with a moisture content of 20% or less are used, the heating temperature can be lowered, the heating time can be shortened, and as a result, the acid value and excess This can lead to a decrease in oxide value and an increase in the yield of flavor products produced.
The invention has been completed.

When dried spices were used, the ability to prevent increases in peroxide values was particularly strong, and when animal fats and oils were used, in addition to the above-mentioned characteristics, undesirable flavors could be corrected. On the other hand, vegetables and spices after the reaction can be used as roasted vegetables or roasted spices. The present invention will be explained in detail with reference to Examples below.

Example l Garlic scales were cut into thin pieces and dried in dry air at around 60°C to a drying loss of 10% 220 g l
Add to 1 kg of corn salad oil, gradually heat to 160°C for 20 minutes, and leave to cool. The oil layer was collected by filtration to obtain 920 g of flavored oil.

This flavored oil is pale yellow-brown in color and transparent with a strong garlic aroma.

Example 2 1200 g of water grape K was mixed as a crushing aid with 100 g of solid matter after collecting flavored oil A in Example 1,
Grind this in a small mill. The resultant product is a brown powder with a strong roasted flavor.

Example 3 Dried carrot flakes (dry area 1i 20%) 150
Corn salad oil IJ was added to g, and the mixture was gradually heated to 140°C for 20 minutes, and then allowed to cool. 930 g of flavored oil with roasted flavor was obtained.

Example 4 1 kg of lard was added to 200 g of dried onion flakes (loss on drying: 6%), and the mixture was gradually heated to a temperature of 15% in 30 minutes.
The temperature shall be 0°C. After cooling slightly, the oil layer is separated and collected while the lard is still liquid. 900 g of a pleasantly flavored oil was obtained, which was imparted with the fragrant aroma of onion and had the bad aroma peculiar to lard disappeared.

Example 5 Corn salad oil IJ was added to 150 g of coarsely crushed dried seaweed (dry area 1i 15%), gradually heated to 140° C. for 20 minutes, and then allowed to cool.

920 g of flavored oil with a roasted flavor was obtained.

Effects of the Invention For comparison of flavor, peroxide value (POV), and acid value (AV), the garlic-flavored oil produced in Example 1 is used as garlic-flavored oil. Separately, add 650 g (195 g dry weight) of thinly cut fresh garlic scales to 1 1 g of corn salad oil.
kg, and then gradually heated to about 100°C to remove most of the moisture (at this time, moisture and a strong garlic scent are released into the air) and then heated to 160°C. After cooling, filter and collect the oil layer. A light yellowish brown, slightly cloudy flavored oil weighing 9°Og was obtained. This is called garlic flavored oil day. A comparison of the two types of flavor oils A and B obtained as described above was as follows.

Comparison of peroxide value (POV) and acid value (AV>) It was found that the flavor oil produced from raw garlic was significantly degraded.

(2) Flavor Determination A panel test was conducted with the following questions among nine panelists who were asked to perform daily sensory tests.

1) Which panel chose flavored oil A for its strong roast flavor... 8 people Panel selected flavored oil B... 1 person 2) Which flavored oil has better aroma quality and is preferred as a flavored oil? A panel using flavored oil A: 6 people A panel using flavored oil B: 3 people It was found that the flavored oil produced was slightly better than the dried garlic.

Add 1 g of the roasted flavor powder produced in Example 2 to one bag of commercially available instant noodles and cook.
When nine panel members tasted the instant ramen, all of them agreed that the roasted crab and garlic flavor improved the taste of the instant ramen.

As described above, the flavor oil produced according to the present invention can be used as a flavor oil for various foods such as instant foods, and is effective in improving flavor.

Claims (1)

[Claims] 1. Dry vegetable food with a water content of 20% or less is added to fats and oils in an amount of 2 to 30% by weight based on the fats and oils, and heated to 120 to 160°C.
A method for producing flavored oil, which comprises separating and collecting an oil layer and a dried vegetable food after holding for ~20 minutes. 2. The method for producing flavored oil according to claim 1, wherein the fat or oil is an animal fat or oil. 3. The method for producing a flavored oil according to claim 1, wherein the oil or fat is a vegetable oil or fat. 4. The method for producing flavored oil according to claim 1, wherein the oil is a mixture of animal oil and vegetable oil. 5. The method for producing flavored oil according to claim 1, wherein the dried vegetable food is dried vegetables. 6. The method for producing flavored oil according to claim 1, wherein the dried vegetable food is a dried spice.