TW202023390A - Method for manufacturing flavor oil,method for manufacturing flavor oil mixed oil,and method for imparting fragrance flavor to food - Google Patents

Abstract

The present invention provides a method for manufacturing a flavor oil, which can obtain a flavor oil useful for imparting flavor to foods with high productivity, a method for manufacturing a flavor oil mixed oil containing the flavor oil obtained by the method, and a method for imparting a fragrance flavor to foods using the flavor oil obtained by the method.

The method for manufacturing the flavor oil comprises a step of mixing an edible fat oil, a sugar, an amino acid, water, and a plant dry powder to obtain a mixture, and a step of reaching the temperature to 150℃ to 190℃ while stirring the mixture, and a step of solid-liquid separation of the reached mixture and collecting a liquid fraction.

Description

Method for manufacturing flavor oil, method for manufacturing flavor oil mixed oil, and method for imparting flavor to food

The present invention relates to flavor oils useful for imparting aroma and flavor to food.

In the past, by mixing sugar and amino acid in edible fats and oils and then heating them, the edible fats and oils were given a unique flavor and flavor derived from the Maillard reaction of sugars and amino acids. Therefore, it can be used. In the flavor imparting of food.

For example, in Patent Document 1, it is described that amino acids, monosaccharides or amino acids, oligosaccharides or oligopeptides, and monosaccharides and vegetable or animal fats and oils are heated, or dried plant powder is added to these and heated to form Rich in aroma and flavor of barbecue oil.

Furthermore, for example, Patent Document 2 describes a method for producing a solid flavor oil that heats and mixes edible fats and oils, sugars, amino acids, and water that are solid at least at room temperature and have no viscosity.

Furthermore, for example, Patent Document 3 describes a fragrance oil and fat composition, the fragrance oil and fat composition containing powder and granular body and glutinous rice, the powder and granular system derived from sugar and amino acid browning reaction product and water-insoluble substance integrated By.

[Prior Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Patent Application Publication No. 60-30663

[Patent Document 2] JP 3-183441 A

[Patent Document 3] Japanese Patent Application Laid-Open No. 10-262595

However, according to research conducted by the inventors of the present invention, it has been proved that edible fats and oils contain sugars and amino acids, and when these mixtures are heated to prepare flavor oils, aggregates are easily generated. When the generated agglomerate comes into contact with the mixer, it may cause oil splashing, or when the agglomerate becomes large, it may become impossible to stir. In addition, the agglomerate may not provide sufficient flavor to the edible fats and oils.

The object of the present invention is to provide a method for producing a fragrance oil that solves the above-mentioned problems and can obtain a good-quality fragrance oil, and a method for producing a fragrance oil mixed oil containing the fragrance oil obtained by the method, and uses the A method of imparting aroma and flavor to foods by the aroma oil obtained by the method.

In its first aspect, the present invention provides a method for producing flavor oil, the method comprising: mixing edible fats and oils, sugar, amino acid, water and dry plant powder to obtain a mixture, stirring the mixture The step of bringing the temperature to 150°C or more and 190°C or less, and the step of separating the aforementioned mixture of the temperature to be solid-liquid and recovering the liquid part.

In the above-mentioned method for producing the flavor oil, the dry plant powder is preferably one or more selected from the group consisting of dry carrot powder and dry pumpkin powder.

Furthermore, in the manufacturing method of the said fragrance oil, it is preferable that the said amino acid system contains alanine acid.

Furthermore, in the method for producing the fragrance oil, in the step of reaching the temperature while stirring the aforementioned mixture, it is preferable to bring the mixture to a temperature of 160°C or more and 180°C or less.

Furthermore, in the manufacturing method of the said flavor oil, it is preferable to mix the said dry plant powder 0.05 mass part to 0.5 mass part with respect to 1 mass part of the total amount of the said sugar and the said amino acid, and to obtain the said mixture.

Furthermore, in the manufacturing method of the said flavor oil, it is preferable to mix the said water 0.05 mass part or more and 0.2 mass part or less with respect to 1 mass part of the said edible fats and oils, and obtain the said mixture.

Furthermore, in the manufacturing method of the said flavor oil, it is preferable to mix the said edible fat and oil 20 mass parts to 200 mass parts with respect to 1 mass part of the total amount of the said sugar and the said amino acid, and to obtain the said mixture.

On the other hand, in its second aspect, the present invention provides a method for producing a flavor oil mixed oil, which includes a step of mixing the flavor oil obtained by the above-mentioned manufacturing method with other edible fats and oils.

Furthermore, in its third aspect, the present invention provides a method for imparting aroma to foods, which imparts flavor oils obtained by the above-mentioned manufacturing method or blending oils with flavor oils obtained by the above-mentioned manufacturing method to foods.

According to the present invention, since edible fats and oils contain sugars and amino acids, and further contain water and dry plant powders and heated to a predetermined temperature to obtain fragrant oils, the formation of agglomerates can be suppressed during preparation, and the edible fats can be given good Flavor. Therefore, good-quality fragrance oils can be obtained in a high yield. Furthermore, by mixing the obtained flavor oil with other edible fats and oils, a flavor oil mixed oil can be obtained. Furthermore, the obtained flavor oil and/or flavor oil mixed oil can be used to impart aroma and flavor to various foods.

The edible fats and oils used in the present invention are not particularly limited, and raw fats and oils known to those having ordinary knowledge in the technical field can be appropriately used. Examples include: soybean oil, rapeseed oil (canola oil), palm oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, palm kernel oil, coconut oil and other vegetable oils ; Tallow, lard, chicken fat, milk fat and other animal fats; medium-chain fatty acid triglycerides or processed fats such as fractionated, hydrogenated, and transesterified fats. Edible fats and oils may use one type of raw fats and oils as a single product, or a mixture of two or more raw fats and oils may be used. Among them, from the viewpoint of operability during manufacturing, it is based on 60% by mass to 100% by mass, selected from soybean oil, rapeseed oil (canola oil), corn oil, and other raw material oils whose solid fat content at 10°C is 0% to 5% or Two or more types of edible fats and oils are better. The solid fat content of edible fats or raw fats can be determined in accordance with the method described in AOCS official method Cd 16b-93.

The sugar used in the present invention may be any sugar that can produce flavor by reacting with an amino acid, and may be classified into sugars such as monosaccharides, disaccharides, and oligosaccharides, for example. More specifically, for example, monosaccharides may be glucose, fructose, xylose, galactose, mannose, etc., and disaccharides may be lactose, sucrose, maltose, trehalose, etc. Among them, from the viewpoint of imparting flavor, especially aroma flavor, it is preferable to use monosaccharides and disaccharides, and it is more preferable to use fructose, xylose, and sucrose, and it is more preferable to use fructose. Alternatively, a sugar-containing composition containing the above-mentioned sugars, such as starch hydrolyzed syrup, honey, and modified sugar, can also be used. One type of sugar may be used as a single product, or two or more types may be used in combination.

The amino acid used in the present invention may be any amino acid that can produce flavor by reacting with sugar, for example, it can be classified into basic amino acids, neutral amino acids, acidic amino acids, and aromatic amino acids. Amino acids such as acids and peptides. More specifically, for example, the basic amino acids may be lysine, arginine, histidine, etc., and the neutral amino acids may be alanine, glycine, valine, leucine, iso Leucine, serine, threonine, cysteine, methionine, asparagine, glutamine, proline, etc. The acidic amino acids can be aspartic acid, glutamine The aromatic amino acids may be phenylalanine, tyrosine, tryptophan, etc. Among them, from the viewpoint of imparting flavor, especially aroma and flavor, it is preferable to use basic amino acids, neutral amino acids, acidic amino acids, and aromatic amino acids, and to use alanine , Glycine, leucine, isoleucine, serine, threonine, cysteine, methionine, asparagine, Glutamine, proline, phenylalanine, lysine, histidine, aspartic acid, glutamine, tryptophan are better, and it is better to use alanine, cysteine, and lysine , It is even better to use alanine. Alternatively, an amino acid-containing composition containing the above-mentioned amino acid, such as an acid decomposition product of protein, a thermal decomposition product, and an enzyme decomposition product, can be used. One type of amino acid may be used as a single product, or two or more types may be used in combination.

The dried plant powder used in the present invention can be classified into, for example, vegetables and potatoes, as long as it contains sugar and amino acids in edible oils and fats, and when the temperature reaches a predetermined temperature to obtain flavor oils, it can exert the function of inhibiting the formation of aggregates. Dry powder powder of plants, fruits, mushrooms, seaweeds, etc. More specifically, for example, wild vegetables can be carrots, pumpkins, cabbage, broccoli, cauliflower, etc., potatoes can be potatoes, sweet potatoes, taro, long potatoes, etc., fruits can be citrus, apples, persimmons, strawberries, For grapes, mushrooms can be shiitake, shimeji, matsutake, maitake mushrooms, etc., and seaweeds can be kelp, laver, hijiki, etc. Among them, in terms of preventing the formation of the above-mentioned aggregates and further enhancing the flavor of the flavor oil, it is better to use vegetables, potatoes, and fruits, and it is better to use vegetables and potatoes, and to use vegetables and Even better, it is better to use carrots and pumpkins. One kind of plant dry powder can be used as a single product, or two or more kinds can be used in combination. The form of dry plant powder is not particularly limited, but in terms of the ease of mixing edible fats and oils, the under-sieve part of 0.075mm mesh in JIS-Z8801-1 is 10% by mass or more and 80% by mass or less Preferably, it is more preferably 20% by mass or more and 70% by mass or less. Furthermore, the JIS-Z8801-1 standard has a mesh size of 0.2mm under the sieve and 0.075mm on the sieve, preferably 10 mass% or more and 80 mass% or less, and more preferably 20 mass% or more and 70 mass% or less.

In the present invention, sugar, amino acid, water and dry plant powder are mixed to obtain a mixture, and the mixture is stirred while the temperature reaches a predetermined temperature, and then solid-liquid separation is performed, and the flavor oil as the liquid part is recovered. At this time, the temperature of the mixture is preferably 150°C or higher and 190°C or lower, more preferably 155°C or higher and 185°C or lower, and more preferably 160°C or higher and 180°C or lower. When the temperature reaches the above range, it is easy to sufficiently impart a good flavor to the flavor oil.

In the present invention, the mixture is preferably obtained by mixing 0.05 parts by mass or more and 0.5 parts by mass or less of dry plant powder relative to 1 part by mass of the total amount of sugars and amino acids, and mixing 0.1 parts by mass and 0.45 parts by mass or less More preferably, it is even more preferable to mix 0.15 parts by mass or more and 0.4 parts by mass or less. When the blending amount of the dry plant powder is in the above range, it is easy to suppress the formation of the above-mentioned aggregates, and it is possible to sufficiently impart a good flavor to the fragrance oil.

In the present invention, with respect to 1 part by mass of edible fats and oils, the above mixture is preferably obtained by mixing 0.05 parts by mass or more and 0.2 parts by mass or less of water, more preferably 0.06 parts by mass or more and 0.16 parts by mass or less, and 0.07 parts by mass. It is more preferably not less than part by mass and not more than 0.13 part by mass. When the blending amount of water is in the above range, it is easy to suppress the formation of the above-mentioned aggregates, and it is possible to sufficiently impart a good flavor to the fragrance oil.

In the present invention, relative to 1 part by mass of the total amount of sugar and amino acid, the mixture is preferably obtained by mixing 20 parts by mass or more and 200 parts by mass or less of edible fats and oils, and mixing 25 parts by mass or more and 150 parts by mass or less More preferably, it is even better to mix 30 parts by mass or more and 100 parts by mass or less. When the blending amount of the edible oil and fat is in the above range, it is easy to sufficiently impart a good flavor to the flavor oil.

In the present invention, there is no particular limitation on the method of bringing the temperature to a predetermined temperature while stirring the above-mentioned mixture, and a method known to a person having ordinary knowledge in the technical field can be appropriately adopted. For example, the above mixture can be stored in a container such as a barrel, and agitated by a suitable stirring method, while using the electric heating type, direct-fire burner type, microwave type, steam type, and hot air type provided in the container such as the barrel. Heating method for heating.

Although the heating conditions vary depending on the types of edible oils, sugars, amino acids, and dry plant powders used, they cannot be generalized. However, typically, the heating is stopped after the oil temperature reaches a predetermined temperature, for example, 150°C or higher. , And cooling is better. The cooling method may include, for example, standing cooling, air cooling, and water cooling. By reducing the time after reaching the temperature, not only can the yield be increased, but also the generation of burnt or the scattering and loss of flavor components can be suppressed.

In the above mixture, appropriate sub-materials can be appropriately blended in a range that does not impair the effects of the present invention. For example, appropriate amounts of spices, spice extracts, animal extracts, emulsifiers, silicones, etc. can be appropriately formulated to form the above mixture.

After heating, the liquid part is recovered by appropriate solid-liquid separation methods such as static separation, centrifugal separation, and filtration separation. By recovering the liquid part, a fragrance oil with good flavor can be obtained.

The fragrance oil obtained by the above can be mixed with other edible oils and fats to obtain a fragrance oil mixed oil containing the fragrance oil. Other edible fats and oils used to make the flavor oil blend include: soybean oil, rapeseed oil (canola oil), palm oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, Vegetable oils such as peanut oil, palm kernel oil, and coconut oil; animal fats such as tallow, lard, chicken fat, and milk fat; medium-chain fatty acid triglycerides; or processed fats such as separation, hydrogenation, and transesterification of these fats. Although the blending ratio with other edible fats There is no particular limitation, but relative to the total mass of the flavor oil and other edible fats and oils, the content of the aforementioned flavor oil is preferably 0.1% by mass or more and 100% by mass, and preferably 0.5% by mass or more and 100% by mass. % Is better.

In the fragrance oil obtained as described above or the fragrance oil mixed oil in which the fragrance oil is blended, appropriate additives can be appropriately blended in a range that does not impair the desired flavor. Specifically, examples include antioxidants such as ascorbic acid fatty acid esters, lignans, coenzyme Q, γ-ricefuran alcohol, and tocopherol; flavor imparting materials such as spices, spice extracts, animal extracts, emulsifiers, and organic Silicon etc.

The flavor oil obtained above or the flavor oil mixed oil containing the flavor oil can be used in various foods, and can impart a good flavor to these foods. That is, it can be used as cooking oil such as loose oil, cooking oil and frying oil in the cooking, processing or manufacturing of various foods; as seasoning oil such as kneading oil, injection oil and refined oil, or Various foods are added, mixed, coated, dissolved, dispersed, emulsified, etc., after cooking, processing, or manufacturing, etc., to be incorporated into the food, and the flavor derived from the flavor oil is imparted to the food to enhance the flavor of the food. The food can be fried rice, stir-fried vegetables and other stir-fried foods; grilled foods such as yakisoba, fried noodles, and barbecue; sauces such as mapo tofu sauce, spaghetti sauce, seasoned meat sauce; ramen soup, French clear soup, curry, stew, etc. Soups; processed meat products such as dumplings, meat buns, burgers, and sausages; rice, spice rice and other rice; breads and biscuits and other pastries and breads; fish intestines, fish plates and other aquatic products; fried flour, Korean pancake powder, flour Soup and other concoction powders; seasoning sauces, dressings, mayonnaise, orange sauce, Chinese cuisine flavors, hot pot soup dips and other seasonings; margarine, fat spreads and other margarines; Fried foods such as French fries, fried chicken, squid rings, croquette, etc.

In a preferred aspect of the present invention, the above-mentioned food is imparted with a good flavor, especially aroma and flavor. The "aroma and flavor" here refers to the good flavor of food materials such as vegetables or meat cooked with a direct strong flame. Therefore, it is particularly suitable for, for example, fried foods and barbecued foods.

[Example]

Hereinafter, examples are given to explain the present invention more specifically, but the present invention is not limited to the scope of these examples.

[Test Example 1]

Various flavor oils were prepared with the formula shown in Table 1.

[Table 1]

Specifically, the preparation of the fragrance oil is performed as follows.

(Preparation of fragrance oil)

(1) Add the raw materials to a 15 cm diameter hand pot placed on an electric furnace according to the formulas described in Table 1, set a mixer on the hand pot, and stir at 200 rpm to prepare a mixture.

(2) While stirring the prepared mixture at 200 rpm, it was heated with an electric furnace set at 300 W, and the heating was stopped when the temperature reached the temperature described in Table 2.

(3) Remove the hand pot from the electric stove and cool it to 60°C while stirring at 200 rpm.

(4) Filter the insoluble matter of the cooled mixture with filter paper to obtain fragrance oil.

It was confirmed whether or not agglomerates were formed when the flavor oil was prepared, and the aroma and flavor of the obtained flavor oil were evaluated. The evaluation of aroma and flavor was performed as follows.

(Evaluation of aroma and flavor)

The flavor oil contained in the mouth was evaluated according to the following criteria. The evaluation is conducted by 3 reviewers, and their average score is used as the evaluation value.

5 points Very strong aroma and flavor

4 points strong aroma and flavor

3 points, smell and flavor

2 points weak aroma and flavor

1 point Very weak aroma and flavor

The results are shown in Table 2.

[Table 2]

From this result, the following can be seen.

As shown in the results of Comparative Example 1, in the formulation 1 containing D-fructose and L-alanine in corn oil, agglomerates were generated when the temperature reached 180° C. when the flavor oil was prepared. Furthermore, the aroma and flavor are also weak.

As shown in the result of Comparative Example 2, corn oil contains D-fructose and L-alanine, and further contains carrot powder (1 part by mass relative to 200 parts by mass of corn oil) In formula 2, agglomerates are generated when the temperature reaches 180°C to prepare the flavor oil. Furthermore, the aroma and flavor are also weak.

As shown in the results of Comparative Examples 3 and 4, in Formula 3 containing D-fructose, L-alanine, and purified water in corn oil, agglomerates were generated when the temperature reached 160°C or 180°C to prepare flavor oil. Furthermore, the aroma and flavor are also weak.

As shown in the results of Comparative Example 5, in the formula 4 containing D-fructose and DL-alanine in corn oil, agglomerates were generated when the temperature reached 180°C to prepare the flavor oil. Furthermore, the aroma and flavor are also weak.

As shown in the results of Example 1, the corn oil contains D-fructose, DL-alanine, and purified water, and further contains carrot powder (0.8 parts by mass relative to 200 parts by mass of corn oil) in formula 5, When the temperature reached 180°C and the flavor oil was prepared, no aggregates were generated. Furthermore, the aroma and flavor system is stronger than that of Comparative Examples 3 to 5, and stronger than that of Comparative Examples 1 and 2.

As shown in the results of Examples 2 and 3, corn oil contains D-fructose, DL-alanine and purified water, and further contains carrot powder (1 part by mass relative to 200 parts by mass of corn oil) in formula 6 , When the temperature reaches 160°C or 180°C, no agglomerates are produced when preparing the fragrance oil. Furthermore, the aroma and flavor are stronger than those of Comparative Examples 3 to 5, and stronger than those of Comparative Examples 1 and 2.

As shown in the results of Example 4, in the formula 7, which contains D-fructose, DL-alanine and purified water in corn oil, and further contains pumpkin powder (1 part by mass relative to 200 parts by mass of corn oil), When the temperature reached 160°C and the flavor oil was prepared, no aggregates were generated. Furthermore, the aroma and flavor are stronger than those of Comparative Examples 3 to 5, and stronger than those of Comparative Examples 1 and 2.

From the above results, it can be seen that when edible fats and oils contain sugars and amine groups and heat these to prepare flavor oils, there is a risk that agglomerates may be generated, which may cause oil splashes caused by contact with the mixer. The effect of imparting aroma and flavor is not good. In contrast, when preparing the aforementioned flavor oil, by blending dry plant powders such as carrot powder or pumpkin powder with water, the generation of aggregates can be suppressed and a good aroma and flavor can also be imparted.

[Test Example 2]

(Evaluated by fried rice)

<Preparation of fragrance oil mixed oil>

1 part by mass of flavor oil of formula 6 prepared in Test Example 1 and 99 parts by mass of rapeseed oil (smooth rapeseed oil, manufactured by J-Oil Mills Co., Ltd.) were mixed to prepare a flavor oil mixed oil.

<Preparation and Evaluation of Fried Rice>

Heat the pan to 180°C, add 10 g of rapeseed oil, and further add 25 g of beaten whole eggs. Immediately after adding the whole egg, add 200 g of rice (Sato rice, heated in a microwave for 2 minutes, manufactured by Sato Food Co., Ltd.), and mix for 2 minutes while heating. Add 10 g of chopped green onion and 4 g of Chinese seasoning (Weiper, manufactured by Guang Ji Co., Ltd.), and stir-fry for 2 minutes while shaking to obtain fried rice. Compared with the fried rice to which the flavor oil mixed oil is not added, when 2 parts by mass of the flavor oil mixed oil is added to 100 parts by mass of the obtained fried rice, the aroma and flavor are improved.

<Reference example 1>

The flavor oil was prepared in the same manner as in Test Example 1, except that the ingredients were used in the formulations described in Tables 3 to 5 and the reaching temperature was changed to 180°C, and the presence of aggregates was investigated at this time.

[table 3]

[Table 4]

[table 5]

From the results, it can be seen that when sugars and amino acids are contained in edible fats and oils and heated to prepare flavor oils, not only the combination of fructose and alanine shown in Test Example 1, but also various sugars or amino acids are produced in the same way. The problem of aggregate formation.

Claims (9)

A manufacturing method of flavor oil, the manufacturing method includes: mixing edible oil, sugar, amino acid, water and dry plant powder to obtain a mixture, stirring the mixture while heating the mixture to a temperature of 150°C or higher and 190°C or lower Steps, and the steps of separating the above-mentioned mixture into solid and liquid and recovering the liquid part. According to the method for producing fragrance oil according to the first item of the patent application, the dry plant powder is one or more selected from the group consisting of dry carrot powder and dry pumpkin powder. The method for producing fragrance oil as described in item 1 or 2 of the scope of patent application, wherein the amino acid system includes alanine. The method for producing fragrance oil as described in any one of items 1 to 3 in the scope of the patent application, wherein in the step of increasing the temperature while stirring the aforementioned mixture, the mixture is brought to a temperature of 160°C or more and 180°C or less. The method for producing fragrance oil according to any one of the first to fourth items in the scope of the patent application, wherein, with respect to 1 part by mass of the total amount of the sugar and the amino acid, 0.05 parts by mass or more of the dry plant powder are mixed with 0.5 parts by mass. Parts by mass or less to obtain the aforementioned mixture. The method for producing flavor oil according to any one of the claims 1 to 5, wherein the mixture is obtained by mixing 0.05 parts by mass or more and 0.2 parts by mass or less of the water with respect to 1 part by mass of the edible oil and fat. The method for producing flavor oil according to any one of the claims 1 to 6 in the scope of patent application, wherein 20 parts by mass or more of the edible oil and fat are mixed with 1 part by mass of the total amount of the sugar and the amino acid Parts or less to obtain the aforementioned mixture. A method for manufacturing a flavor oil mixed oil, the manufacturing method comprising the step of mixing the flavor oil obtained by the method for manufacturing a flavor oil according to any one of items 1 to 7 in the scope of patent application with other edible oils and fats. A method for imparting aroma and flavor to food. The method is to impart flavor oil obtained by the method for manufacturing flavor oil described in any one of the first to seventh items of the patent application in the food or the method described in the eighth item of the patent application The fragrance oil mixture is obtained by the manufacturing method of the fragrance oil mixture.