TW201841570A - Method for manufacturing edible fat and oil composition and method for masking unpleasant flavor of food material - Google Patents

Abstract

The present invention provides a method for manufacturing an edible fat and oil composition effective for masking an unpleasant flavor of a food material, a masking method using the edible fat and oil composition obtained by the manufacturing method, and a method for manufacturing food with reduced unpleasant flavor. The edible fat and oil composition is obtained by adding a roasting oil obtained by roasting and crushed oil corn wet gum without smashing, to edible fats and oils in an amount of 0.05 mass% or more and 13 mass% or less. When cooking food materials such as fish and shellfish, vegetable protein or the like with this edible fat and oil composition, unpleasant flavor of food material can be masked. The roasting condition of the corn wet gum preferably satisfies that the value calculated by the following formula (1) is 52 to 230. (T-100)*t0.2 (1) (In the above formula (1), T is the roasting temperature (DEG C), and t is the roasting time (minutes).).

Description

   Production method of edible oil and fat composition and method for covering offensive flavor of food ingredients   

The present invention relates to a method for producing an edible oil and fat composition, and a method for masking offensive flavors of food materials such as fish and shellfish or vegetable proteins.

Corn oil is obtained by germ separated in a dry grinding step and dried wet germ separated in a wet grinding step or dried wet germ separated in a wet grinding step as an oil grain raw material and obtained by pressing the oil.

On the other hand, baking oil imparts a fragrant flavor by baking oil grain raw materials, and is mixed with soybean oil, rapeseed oil, corn oil, safflower oil, sunflower oil, palm oil and other edible fats and oils to improve these edible fats and oils. Flavor, or used to impart flavor to various foods.

For example, Patent Document 1 describes a method for producing a fragrant, good-flavored baking oil that can be obtained by using dried germ as a raw material for oil grains, and then roasting the dried germ as an oil grain.

In addition, there are those who produce offensive tastes in food due to their ingredients, and a food composition for covering the offensive tastes is being developed.

For example, Patent Document 2 describes that a scented oil produced by a step of mixing and heating a fat and a yeast extract and a step of removing solids after heating has an odor of animal fat such as lard and tallow The effect of being covered.

    [Prior technical literature]         [Patent Literature]    

[Patent Document 1] Japanese Unexamined Patent Publication No. 5-145083

[Patent Document 2] Japanese Patent Laid-Open No. 2010-81886

However, the recovery rate of the oil content obtained by pressing the dried germ oil is about 20%, and the recovery efficiency cannot be said to be high. On the other hand, the recovery rate of the oil content of the wet germ is about 50%. Although the recovery efficiency is not low, the oil content obtained from the wet germ tends to produce a strong offensive flavor when roasted.

On the other hand, as shown in Patent Document 2, a specific flavor oil is known to have an effect of covering the odor of animal fats and oils, but there is still a need for a composition that can more effectively cover offensive flavors of foods such as fish and shellfish and vegetable proteins.

Therefore, an object of the present invention is to provide a method for producing an edible oil and fat composition capable of effectively covering offensive flavors of food materials, and a method for covering offensive flavors of food materials using the edible oil and fat composition obtained by the production method.

The present inventors have carefully studied the above subject, and as a result, have found that a edible oil and fat composition obtained by roasting and pulverizing corn wet germ to obtain a baking oil, and adding the baking oil to a edible oil and fat in a predetermined amount, It can cover the offensive flavors of foods such as fish and shellfish, plant protein, etc., and completed the present invention.

That is, the first aspect of the present invention provides a method for manufacturing an edible oil and fat composition, which comprises roasting and squeezing the wet germ of corn without crushing to obtain a baking oil, and adding 0.05 mass of the above-mentioned baking oil to the edible oil and fat. Above 13% by mass.

According to the method for producing an edible fat and oil composition according to the present invention, an edible fat and oil composition capable of covering offensive flavors of foods such as fish and shellfish and vegetable proteins can be obtained.

In the above invention, the conditions for roasting the wet corn germ are preferably those satisfying a value calculated by the following formula (1) of 52 or more and 230 or less.

(T-100) × t ^0.2 (1)

(In the above formula (1), T is a baking temperature (° C), and t is a baking time (minutes).)

According to this, the masking effect of flavors and offensive flavors of ingredients can be further improved.

In addition, a second aspect of the present invention provides a method for covering an offensive flavor of a foodstuff by using the edible oil and fat composition of the invention to condition the foodstuff. According to the covering method of the present invention, the offensive flavors of food materials such as fish and shellfish and vegetable proteins can be effectively covered, and the flavor of the food materials can be improved.

In the above-mentioned invention, the foodstuff is preferably one or two selected from fish and shellfish and vegetable proteins. The present invention is particularly effective for masking offensive flavors of the food ingredients as described above.

The conditioning is preferably fried. The present invention can effectively cover the offensive flavor of the foodstuffs produced when the foodstuffs are fried.

A third aspect of the present invention provides a food prepared by the edible oil and fat composition of the invention. This makes it possible to obtain foods in which the offensive flavor of the ingredients is effectively covered.

According to the method for producing an edible fat or oil composition according to the present invention, an offensive flavor edible fat or oil composition can be obtained that can cover foods such as fish and shellfish and vegetable proteins. In addition, according to the masking method of the present invention, the offensive flavors of foods such as fish and shellfish and vegetable proteins can be efficiently covered, and the flavor of the foods can be improved.

The roasting oil used in the present invention can be obtained by roasting and squeezing the wet germ of corn without crushing.

Wet corn germ can be obtained by separating corn kernels through a step called wet milling. An example of this step is: first soaking the corn kernels in a dilute sulfurous acid solution for about 48 hours to swell the corn kernels. As a result of the impregnation, the endosperm will contain water and settle to the lower part, and the germ with a lot of oil content will collect in the upper part. Then, the germ collected in the upper part was recovered by the difference in specific gravity. The recovered germ is dried to obtain a wet corn germ.

The wet corn germ obtained in the above manner is roasted without being pulverized. The baking method is not particularly limited, and may be performed by heating the wet germ of corn from the outside through electric heating, hot air, a burner, a microwave, or the like.

In terms of baking conditions, a value calculated by satisfying the following formula (1) is preferably 52 or more and 230 or less, more preferably 52 or more and 180 or less, and even more preferably 80 or more and 115 or less.

(T-100) × t ^0.2 (1) (In the above formula (1), T is a baking temperature (° C), and t is a baking time (minutes).). Here, the baking time in the present invention means a time to reach a state of 105 ° C. to 200 ° C. The temperature in the baking time may be included in the above range, and does not need to be kept constant. The baking temperature in the present invention means an average temperature in a state where it is 105 ° C to 200 ° C. The baking temperature is preferably from 110 ° C to 200 ° C, more preferably from 140 ° C to 200 ° C, and even more preferably from 140 ° C to 170 ° C. The baking time is preferably from 3 minutes to 100 minutes, more preferably from 10 minutes to 100 minutes, and even more preferably from 10 minutes to 45 minutes. By baking the oil and grain raw materials under the above-mentioned baking conditions, it is possible to produce an edible oil and fat composition that can cover offensive flavors of foods such as fish and shellfish and vegetable proteins.

Next, the wet germ of the corn baked in the above manner is pressed to obtain a baking oil. The method of pressing oil is not particularly limited, and for example, the oil can be pressed using a squeeze press formed of a cylindrical sleeve and a freely rotatable screw provided inside the sleeve.

The baking oil obtained by pressing the oil may be used directly, or may be processed through a degumming step, a deacidifying step, a decoloring step, and a deodorizing step in a usual refining step as required.

Among them, the degumming step, the deacidifying step, the decoloring step, and the deodorizing step adopt a general method. To give an example of these methods, in the case of the degumming step, it is a step of removing the gum containing phospholipids as the main component in the oil by hydration; in the case of the deacidification step, it is alkaline water. The process of removing the free fatty acid contained in the oil as a soap component; the decoloring step is a step of removing the pigment contained in the oil by adsorbing to activated clay and the like, and the deodorizing step is A step of removing volatile odorous components contained in the oil by performing steam distillation under reduced pressure.

The thus obtained baking oil is added to an edible fat and oil to produce an edible fat and oil composition. For baking oil, it is better to add 0.05% by mass to 13% by mass of edible oils and fats, more preferably 0.05% by mass to 7% by mass, and even more preferable to add 0.2% by mass to 4% by mass. It is most preferable that it is more than 0.8% by mass. When the added amount is less than 0.05% by mass, there is a tendency that the offensive flavor of the food cannot be sufficiently covered, and when it is more than 13% by mass, there is a tendency that grain odor and burnt odor become strong.

There is no particular limitation on edible oils and fats, but they can be selected from all animal and vegetable fats and oils, such as: rapeseed oil, soybean oil, corn oil, safflower oil, sunflower oil, palm oil, rice oil, sesame oil, olive oil, and perilla oil , Peanut oil, tallow, lard, etc., and edible refined processed fats and oils which have been subjected to hydrogenation treatment, separation, transesterification and the like. In particular, in terms of flavor, it is preferable to use those selected from rapeseed oil, soybean oil, palm oil, and palm olein. In addition, these edible oils and fats may be used individually by 1 type, and may use 2 or more types together. The so-called soft palm oil means the low melting point fraction extracted from palm oil, and also includes the low melting point fraction obtained by extracting more than two times.

In the edible oil and fat composition of the present invention, other additives may be added in addition to the baking oil and edible oil and fat as long as the effect of the present invention is not impaired. For example, emulsifiers such as monofatty acid glyceride, fatty acid polyglyceride, polyricinoleate of ricinoleic acid, organic acid monofatty acid glyceride, fatty acid sucrose ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and seasoning can be added. , Spices, spices, colorants, antioxidants, polysiloxanes, etc.

The edible oil and fat composition obtained in this way can effectively cover the offensive flavors of foods such as fish and shellfish and vegetable proteins, and can improve the flavor of foods. In addition, the edible oil and fat composition can condition food ingredients such as fried oil, dressing, and finishing oil, thereby effectively covering the offensive flavors of the food ingredients to improve the flavor of the food. In the present invention, the term "conditioning" means frying or pouring on a food or the like.

The fish and shellfish are not particularly limited, and examples thereof include white meat fish such as alaska pollock, hake (merlucciidae), golden thread ( Nemipterus virgatus ), and salmon; red meat fish such as catfish and catfish; Blue-backed fish such as catfish, herring, saury, mackerel (collectively referred to as herring in Japanese); crustaceans such as shrimp, crab, and manta rays; cephalopods such as octopus and squid; scallops, snails, blood bream, oysters , Sea melon seeds, cormorants, clams, geoducks, and other shellfish. Examples of foods using fish and shellfish include fried white meat fish, fried catfish, fried oysters, fried shrimp steaks, seafood salad, and pickles. The plant protein is not particularly limited, and examples thereof include soybean protein.

Examples of foods using vegetable protein include: meatballs, ground meat patties, cola cakes, and Tang Yang fried products (Japanese: Young ), Fried fish paste products, etc.

In addition, the edible oil and fat composition of the present invention can effectively cover the offensive flavor of food ingredients, and is therefore suitable as a frying oil.

    [Example]    

The following examples and comparative examples are used to explain the present invention in more detail, but the present invention is not limited to these examples.

<1. Review of oil grain raw materials and baking conditions>

(1) Manufacturing of roasted corn oil

Put the corn wet germ (hereinafter also referred to as wet germ) or corn dry germ (hereinafter also referred to as dry germ) into a heater with a stirrer that has been heated to the baking starting temperature in Table 1 in advance, and use the baking temperature in Table 1 2. Bake time for baking time.

The roasted wet germ or dried germ is pressed with a press (small press Expeller V-01, manufactured by SUEHIRO EPM) to recover oil. The recovered oil content is subjected to a degumming treatment after the filtering treatment to produce roasted corn oil. Alternatively, the wet germ or the dry germ is directly processed by a screw press to recover the oil content, and after the filtering process, the degumming process is performed to produce a non-roasted corn oil.

(2) Test grease

In rapeseed oil [AJINOMOTO SARASARA CANOLA OIL (AJINOMOTO Oil), J-OIL MILLS Co., Ltd.], each baked corn oil or non-roasted corn oil was added as 0.3% by mass as a test fat. As a control, rapeseed oil was used completely without additives.

(3) Test method

‧Evaluated with meatballs containing plant protein

200 g of pork ground meat, 20 g of vegetable protein (plus 4 times water), and 4 g of salt were placed in a bowl and mixed with a spoon. The plant protein (4 times water) is obtained by adding 16 g of 4 times the amount of water to 4 g of plant protein (RESPONSE 4400, manufactured by DANISCO, soy) and absorbing water for 1 hour. The mixture was placed in a mixer (SPEED CUTTER MK-K45, manufactured by Matsushita Electric Works Co., Ltd.) and mixed for 30 seconds to obtain a meatball raw material containing plant protein.

200 g of the above-mentioned vegetable protein-containing meatball raw material was spread in a vat, and placed in a freezer (temperature: about -20 ° C). After 2 hours, the frozen vegetable protein-containing meatball raw material was taken out of the freezer and cut into 12 equal portions. The cut frozen vegetable protein-containing meatball raw material was fried in a test oil heated at 150 ° C. for 5 minutes to prepare a vegetable protein-containing meatball.

The meatballs containing plant protein were drained on the Internet and tasted by 2 professional evaluators after about 10 minutes, and were evaluated by consensus. Regarding the grain odor or burnt odor, "nothing was felt at all" was ◎, "very slightly felt" was ○, "slightly felt" was △, and "strongly felt" was ×. As for the flavor of vegetable protein, "with strong cover" is ◎, "with slight cover" is ○, "with weak cover" is △, and "without cover effect" is ×.

‧Evaluation with fried white meat fish

Frozen white meat fish (fried white meat, manufactured by Yachiyo Shoji Co., Ltd.) was directly fried in a frozen state with test fat heated to 175 ° C for 4 minutes to prepare a fried white meat fish. The fried white meat fish was drained on the Internet, and after about 10 minutes, it was tasted by two professional evaluators, and evaluated after consultation. As for the grain odor or burnt odor, the smell of fish is ◎ with a strong cover, ○ with a slight cover, ○ with a weak cover, and △, with no cover effect. "Is ×.

(4) Results

‧Evaluation of meatballs containing plant protein

The evaluation of meatballs containing vegetable protein is shown in Table 1. Regarding the test fat added with 0.3% by mass of baking oil obtained by using wet germ as a raw material for oil grains, the hiding effect of plant protein flavor was seen (Examples 1 to 11). However, when the value of the formula (1) is 193 or more, although a covering effect is obtained, a burning odor is felt (Examples 10 and 11). The test fats and oils using dried germ as a raw material for oil grains failed to obtain a sufficient covering effect of vegetable protein flavor (Comparative Examples 2 and 3).

‧Evaluation with fried white meat fish

The evaluation of fried white meat fish is shown in Table 2. Regarding test fats and oils containing 0.3% by mass of baking oil obtained by using wet germ as a raw material for oil grains, the masking effect of fish odor was observed (Examples 12 to 16). In the test fats and oils which used dried germ as a raw material of oil grains, the sufficient masking effect of fish odor was not obtained (Comparative Examples 6, 7).

<2. Review of roasted corn oil>

(1) Manufacturing of roasted corn oil

The wet germ was put into a heater with a stirrer heated to a baking start temperature of 150 ° C, and baked at 155 ° C for 30 minutes (the value of the formula (1) is 109). Thereafter, the wet germ is pressed with a press to recover the oil content. The recovered oil content is subjected to a degumming treatment after the filtering treatment to produce roasted corn oil.

(2) Test grease

The roasted corn oil was added to rapeseed oil at the ratio shown in Table 3 as a test fat.

(3) Test method

The evaluation of meatballs containing vegetable protein and the evaluation of fried white meat fish were carried out in the same manner as the above-mentioned "1. Review of oil and grain raw materials and baking conditions".

(4) Results

‧Evaluation of meatballs containing plant protein

Table 3 shows the evaluation of meatballs containing vegetable protein. The test fats and oils with 0.1 to 10% by mass of roasted corn oil were added to obtain a sufficient covering effect of vegetable protein flavor (Examples 17 to 23), especially when the test fats and oils with 0.3 to 10% by mass were added. A strong covering effect was obtained (Examples 18 to 23). However, although the test oil added with 10% by mass had a covering effect, a burning odor was felt (Example 23).

‧Evaluation with fried white meat fish

The evaluation by fried white meat fish is shown in Table 4. The test fats and oils added with roasted corn oil at 0.1 to 10% by mass have the effect of sufficiently covering the fish's odor (Examples 24 to 30). Especially when the test fats and oils are added at 0.3 to 10% by mass, A strong covering effect was obtained (Examples 25 to 30). However, when 10% by mass of the test fat was added, although a covering effect was obtained, a burning odor was felt (Example 30).

<3. Review of refined roasted corn oil>

(1) Manufacture of refined roasted corn oil

The wet germ was put into a heater with a stirrer that had been heated to a baking start temperature of 150 ° C, and was subjected to a baking treatment at 155 ° C for 30 minutes (the value of the formula (1) was 109). Thereafter, the wet germ is pressed with a press to recover the oil content. The recovered oil content is subjected to a degumming treatment, a deacidification treatment, a decolorization treatment, and a deodorization treatment after the filtration treatment to produce refined roasted corn oil.

(2) Test grease

The refined roasted corn oil was added to rapeseed oil at the ratio shown in Table 5 as a test fat.

(3) Test method

The evaluation of meatballs containing vegetable protein and the evaluation of fried white meat fish were carried out in the same manner as in "1. Review of oil and grain raw materials and roasting conditions".

(4) Results

‧Evaluation of meatballs containing plant protein

Table 5 shows the evaluation of meatballs containing vegetable protein. For the test fat added with refined roasted corn oil at 0.1 to 10% by mass, the effect of sufficiently covering the flavor of the plant protein is obtained (Examples 31 to 37), especially when 0.3 to 10% by mass of the test fat is added, A strong covering effect was obtained (Examples 32 to 37).

‧Evaluation with fried white meat fish

The evaluation by fried white meat fish is shown in Table 6. The test fat added with refined roasted corn oil at 0.1 to 10% by mass has the effect of sufficiently covering the odor of the fish (Examples 38 to 44), especially when 0.3 to 10% by mass of the test fat is added. , To obtain a strong hiding effect (Examples 39 to 44).

Claims (6)

    A method for producing an edible oil and fat composition is obtained by roasting and compressing wet corn germs without crushing to obtain a baking oil, and adding the above-mentioned baking oil to 0.05% by mass to 13% by mass of the edible oil and fat.     The method for producing an edible oil and fat composition according to item 1 of the scope of patent application, wherein the conditions for roasting the corn wet germ satisfy a value calculated from the following formula (1) of 52 to 230; (T-100 ) × t ^0.2 (1) In the above formula (1), T is a baking temperature (° C), and t is a baking time (minutes).     A method for covering an offensive flavor of a foodstuff is prepared by conditioning the foodstuff with an edible oil and fat composition obtained by the manufacturing method described in item 1 or 2 of the scope of patent application.         The method for covering the offensive flavor of a foodstuff according to item 3 of the patent application scope, wherein the foodstuff is one or two selected from fish and shellfish and vegetable proteins.         The method for covering an offensive flavor of a foodstuff according to item 3 or 4 of the scope of patent application, wherein the conditioning is frying.         A food is prepared by preparing an edible oil and fat composition obtained by the manufacturing method described in item 1 or 2 of the patent application scope.