TW202245607A - Edible oil and fat composition, food, manufacturing method of edible oil and fat composition, manufacturing methods of food, flavor imparting agent of food, flavor imparting method of food, and flavor maintaining methosd of flavored oil - Google Patents

Abstract

Provided is a technique for maintaining flavor presented by flavored oil and for preventing decrease in flavor. Provided is an edible oil and fat composition comprising a flavored oil, which is solidified and shaped into small pieces. Also, provided is a manufacturing method of edible oil and fat composition, which includes mixing a flavored oil and a fat for solidification comprising a solid oil and fat at room temperature at their melting state, and then cooling, solidifying and shaping them into small pieces. Also, provided is a flavor imparting agent which contains an edible oil and fat composition as an active ingredient, that comprises a flavored oil and is solidified and shaped into small pieces. Also, provided is a flavor imparting method of food which uses an edible oil and fat composition comprising a flavored oil and being solidified and shaped into small pieces. Also, provided is a flavor maintaining method of flavored oil which solidifies a flavor oil and shapes it into small pieces. By adding the edible oil and fat composition into food, a food maintaining the flavor presented by the flavored oil can be obtained.

Description

Edible oil composition, food, method for producing edible oil composition, method for producing food, flavoring agent for food, method for imparting flavor to food, and method for maintaining flavor of flavor oil

The present invention relates to flavor oil used in food.

Flavored oil is an edible oil that is processed by ingredients to impart flavor and ingredients from the ingredients. The ingredients include green onions, onions, garlic, peppers, basil and other vegetables, or shrimp, dried fish, firewood, etc. Seafood such as fish cubes, seasonings such as soy sauce, and various other ingredients. In addition, flavoring oils are known as edible oils in which seasonings such as spices are added to edible fats and oils to impart flavors and components derived from the seasonings. Furthermore, flavor oils are also known as edible oils obtained by pressing oil from oil and grain raw materials with flavor. By using flavor oil, it is easy to prepare and process foods rich in unique flavor, Therefore, it is widely praised not only for business purposes such as cooking in restaurants or frozen food processing, but also among ordinary household consumers.

Generally speaking, when the flavor oil is applied to food, when the food is refrigerated food or frozen food, there will be a problem that the flavor is easily lost during storage or microwave heating. Related to this problem, for example, in Patent Document 1, it is disclosed that an emulsifier is added to a liquid flavor oil to make a sol-like or gel-like composition, thereby preventing the volatilization of flavor components. The invention of the sol-like or gel-like composition.

[Prior Art Literature]

[Patent Document]

[Patent Document 1] Japanese Patent Laid-Open No. 2013-118830

It is useful to maintain the flavor presented by the flavor oil and prevent it from decreasing by conventional techniques. However, interest in foods such as refrigerated foods and frozen foods distributed in convenience stores, supermarkets, etc. has gradually increased in recent years, and thus the development of a more advanced technology for maintaining and preventing the flavor of flavor oils from deteriorating has been expected.

Therefore, the object of the present invention is to provide a technique for maintaining the flavor presented by the flavor oil and preventing it from decreasing.

The inventors of the present invention have made careful research and found that the flavor oil is made into the shape of an edible oil and fat composition that is solidified and formed into small flakes, which can maintain the flavor presented by the flavor oil and effectively prevent it from deteriorating. Complete the present invention.

That is, the present invention provides an edible oil and fat composition containing a flavor oil, solidified, and shaped into small flakes from its first viewpoint.

In the above-mentioned edible oil composition, the aforementioned flavor oil is preferably prepared by: (1) mixing edible oil and flavor imparting material, (2) adding seasoning to edible oil, and/or (3) extracting flavor oil Grain raw materials are obtained by pressing oil.

In addition, in the above edible oil composition, the solid fat content of the oil in the above edible oil composition is preferably not less than 20% and not more than 90% at 10°C, and at least 0% and not more than 20% at 30°C.

In addition, in the above-mentioned edible oil composition, the flavor oil content of the above-mentioned edible oil composition is preferably not less than 5% by mass and not more than 65% by mass.

In addition, in the above-mentioned edible oil composition, the fat content of the above-mentioned edible oil composition is preferably not less than 70% by mass and not more than 100% by mass.

In addition, among the above-mentioned edible oil and fat compositions, it is preferably in the form of small flakes with a maximum length of not less than 1 mm and not more than 30 mm.

The present invention provides a food containing the above-mentioned edible oil and fat composition in terms of its second viewpoint.

Among the above-mentioned foods, the above-mentioned foods are preferably foods in the form of being refrigerated or frozen.

In addition, among the above-mentioned foods, the above-mentioned food is preferably a type of food that is eaten after being heated when eating the food.

In terms of its third viewpoint, the present invention provides a method for producing an edible oil composition, which comprises mixing flavor oils and fats for solidification containing fats and oils that are solid at normal temperature in their molten state, and then performing Cool, allow to solidify and form into small flakes.

In the above method for producing the edible oil composition, the aforementioned flavor oil is preferably prepared by: (1) mixing the edible oil and the flavor imparting material, (2) adding seasonings to the edible oil, and/or (3) obtaining Flavored oil and grain raw materials are obtained by pressing oil.

In addition, in the above method for producing the edible oil composition, it is preferable to obtain: the solid fat content of the oil in the edible oil composition is not less than 20% and not more than 90% at 10°C, and not less than 0% at 30°C 20% or less, as the aforementioned edible oil composition.

In addition, in the above method for producing the edible oil composition, it is preferable to obtain the edible oil composition having a flavor oil content of 5% by mass or more and 65% by mass or less as the edible oil composition.

In addition, in the above-mentioned method for producing the edible oil composition, it is preferable to obtain, as the aforementioned edible oil composition, an edible oil composition having a fat content of 70% by mass or more and 100% by mass or less.

In addition, in the above-mentioned method for producing the edible oil composition, it is preferable to obtain a small piece having a maximum length of not less than 1 mm and not more than 30 mm.

In its fourth aspect, the present invention provides a method for producing food by adding the above-mentioned edible oil composition or the edible oil composition obtained by the above-mentioned method for producing the edible oil composition to food.

In the method for producing the above-mentioned food, it is preferable to add the above-mentioned edible oil composition to the above-mentioned food while the edible oil composition is kept in the form of small flakes.

In addition, in the method for producing the above-mentioned food, the above-mentioned food is preferably a type of food preserved by refrigeration or freezing.

In addition, in the method for producing the above-mentioned food, the above-mentioned food is preferably a type of food that is eaten after being heated when the food is eaten.

According to the fifth viewpoint, the present invention provides a flavor imparting agent for food, which contains as an active ingredient an edible oil and fat composition that contains flavor oil and is solidified and shaped into small flakes.

In its sixth aspect, the present invention provides a method for imparting flavor to food using an edible oil composition that contains flavor oil and is solidified and shaped into small flakes.

The present invention provides a method for maintaining the flavor of a flavor oil in its seventh viewpoint, wherein the flavor oil is solidified and shaped into small flakes.

According to the present invention, by making the flavor oil into the shape of an edible oil composition that is solidified and formed into small flakes, the flavor and components from the flavor oil can be prevented from escaping, the flavor presented by the flavor oil can be maintained, and the flavor of the flavor oil can be prevented. its lower.

The so-called flavor oil in the present invention is synonymous with the meaning generally understood by the industry, as long as it is an edible oil with flavor. Concretely, the flavor oils of the first kind are exemplified, for example, edible oils obtained by treating oils and fats with flavor imparting materials to which the flavor and components of the flavor imparting materials and the like are imparted. In addition, what was obtained by adding seasoning to fats and oils is mentioned as an example of the 2nd type. Edible oil to which the flavor and components of the seasoning etc. have been imparted. Furthermore, the edible oil obtained by performing oil extraction from the oil-grain raw material which has flavor is mentioned as an example of the 3rd type. Flavor oils can also impart complex flavors and components with a plurality of flavor imparting components, seasonings, and the like, respectively. In a certain aspect, the flavor oil may be prepared by adding the seasonings exemplified as the second exemplified above, in addition to the method of processing the flavor-imparting material exemplified as the first exemplified above. The method of carrying out is to apply the flavor oil prepared from the predetermined base oil one by one or together. Or, in other aspects, the flavor oil can also be the edible oil obtained by pressing oil from the flavored oil and grain raw materials exemplified as the third type above, using it as the base oil, and then using the above-mentioned as the third type 1 and/or the flavor oil prepared by the method exemplified in type 2.

There are no particular limitations on the base fats and oils for preparing the above-mentioned flavor oils, and edible oils can be used appropriately. Examples include vegetable oils such as rapeseed oil, soybean oil, palm oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, cocoa butter, palm kernel oil, and coconut oil; Butter, lard, chicken oil, milk fat, fish oil and other animal fats; medium-chain fatty acid triglycerides, or processed fats and oils such as hydrogenation and transesterification of these fats, etc. The fats and oils may be used alone or in combination of two or more types in advance, or by adding two or more types sequentially or simultaneously. Among them, rapeseed oil, soybean oil, and corn oil are preferred, and rapeseed oil is more preferred. Moreover, what is liquid at normal temperature (25 degreeC) is preferable. These oils are also suitable for use in the case of further dilution of the flavor oils that have been prepared or prepared.

In addition, the flavor-imparting materials used in the preparation of the above-mentioned flavor oil include, for example, green onion, onion, cabbage, bean sprouts, leek, burdock, radish, celery, potato, tomato and other vegetables; celery, garlic, ginger, pepper, etc. , nutmeg, cumin, rosemary, pepper, sansho, pepper, wasabi, basil and other spices; mushrooms such as shiitake mushrooms, hongxi mushrooms, matsutake mushrooms and maitake mushrooms; shrimp, crab, squid, bonito, mackerel Seafood such as fish, sardines, trevally, and salmon; shellfish such as scallops, clams, and clams; kombu, kelp sprouts, and kale seaweed; chicken, pork, beef, horse meat and other meat; eggs, milk, miso, soy sauce, vinegar, mirin, mayonnaise, ketchup, wine lees and other seasonings; glucose, fructose, sucrose, lactose and other sugars; Alanine (Alanine), Cysteine (Cysteine), Proline (Proline), Lysine (Lysine) and other amino acids, etc. Flavor imparting materials can be used individually by 1 type, or by mixing 2 or more types beforehand, or adding 2 or more types sequentially or simultaneously, etc., and using it in combination.

Moreover, the seasoning used for preparation of the said flavor oil is mentioned, for example, a spice preparation, a spice extract, a natural essential oil, etc. are mentioned. The seasoning may be used alone or in combination of two or more types, or may be used in combination by adding two or more types sequentially or simultaneously.

In addition, examples of the edible oil obtained by pressing oil from oil and grain raw materials with flavor include fried oil such as roasted sesame oil, olive oil, and the like. The fats and oils may be used alone or in combination of two or more types in advance, or by adding two or more types sequentially or simultaneously.

In this invention, it is necessary to make the said flavor oil into the shape of the edible oil and fat composition which was solidified and formed into the form of small flakes. Thereby, the flavor and components from the flavor oil can be prevented from escaping, and the flavor presented by the flavor oil can be maintained and prevented from decreasing.

In order to solidify, it is preferable to mix the above-mentioned flavor oil and fats and oils for solidification containing fats and oils which are solid at normal temperature in their molten state, and then cool. Thereby, the flavor oil, which is generally liquid at room temperature, can be solidified by the action of the solid fat, and it is easy to form into small flakes. When it is cooling, rapid cooling and kneading devices such as a double-sided heating machine (Perfector), a compounder (Combinator), and a scraped surface heat exchanger (Votator) can be used for rapid cooling and kneading. Or knead by hand. On the other hand, the forming of the small piece can be carried out by hand using a cutter or the like, or it can be passed into a mold frame having a hole of a predetermined diameter, and ejected from the hole to form a ribbon or a sheet having a predetermined diameter. is fine shape such as a long grain, and then cut it into a predetermined length along the length direction to form it. However, the methods of solidification and forming into small pieces are not limited to these methods.

The above-mentioned fats and oils that are solid at room temperature include vegetable oils such as rapeseed oil, soybean oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, and peanut oil; Glycerides and other oils that are liquid at 25°C are processed oils such as hydrogenation and transesterification, which are solid at 25°C; vegetable oils such as cocoa butter, palm oil, palm kernel oil, and coconut oil ; tallow, lard, chicken oil, milk fat, fish oil and other animal fats; or fats processed by hydrogenation, transesterification, etc. of these fats; solid shape. In addition, among the mixed oils of these fats and oils and fats and oils that are liquid at 25°C, those that are solid at 25°C are also included. Among them, palm oil, palm kernel oil, palm stearin (high melting fraction of palm), palm middle distillate (mid melting fraction of palm), or transesterified oils of these oils are preferred. These may be used alone or in combination of two or more types in advance, or may be used in combination by adding two or more types sequentially or simultaneously. In addition, in the form of solidifying fats and oils, the total amount thereof is preferably 10% by mass to 100% by mass of such fats and oils, more preferably 30% by mass to 100% by mass, and more preferably 50% by mass to 100% by mass in the most preferred series, 70 to 100% by mass in the best series, and 80 to 100% by mass in the best series. In addition, with respect to 100 mass parts of the above-mentioned flavor oil, it is preferable to mix 30 mass parts to 1000 mass parts of the above-mentioned oil and fat for solidification, more preferably 50 mass parts to 800 mass parts, more preferably 80 mass parts More than 600 parts by mass, the best is 100 parts by mass and 500 parts by mass, the best is 150 parts by mass and less than 400 parts by mass.

Although there is no limitation in the edible oil composition provided by the present invention, the solid fat content of the oil in the edible oil composition is preferably more than 20% and less than 90% at 10°C, especially preferably less than 25%. Above 90%, more preferably above 30% and below 80%, particularly preferably above 35% and below 75%, most preferably above 40% and below 70%. In addition, the solid fat content of the oil in the edible oil composition is preferably from 0% to 20% at 30°C, more preferably from 0% to 18%, more preferably from 1% to 17%, especially preferably More than 2% and less than 15%, the best is more than 3% and less than 12%. In addition, the solid fat content of the oil in the edible oil composition is preferably not less than 5% and not more than 50% at 20°C, more preferably not less than 10% and not more than 40%. In addition, the solid fat content of the oil in the edible oil composition is preferably from 0% to 15% at 35°C, especially preferably from 0% to 10%. When the solid fat content of the fat in the edible fat and oil composition is less than the above-mentioned range, generally speaking, when the flavor oil is liquid at normal temperature, it is difficult to solidify it and form it into small flakes. Moreover, when the solid fat content exceeds the said range, it becomes difficult to mix uniformly or to disperse flavor oil uniformly.

In addition, the solid fat content can be measured according to Method I recorded in AOCS Official Method Cd16-93.

Although there is no limitation in the edible oil composition provided by the present invention, the flavor oil content is preferably not less than 5% by mass and not more than 65% by mass, more preferably not less than 8% by mass and not more than 60% by mass, more preferably not less than 10% by mass 55% by mass or less, particularly preferably 15% by mass or more and 50% by mass or less, most preferably 15% by mass or more and 40% by mass or less. When the flavor oil content is less than the above-mentioned range, the flavor imparting effect by the edible oil and fat composition becomes weak. In addition, when the flavor oil content exceeds the above-mentioned range, generally, when the flavor oil is liquid at room temperature, it is difficult to solidify it and form it into a small sheet.

Although there is no limitation in the edible oil composition provided by the present invention, the oil content is preferably at least 70% by mass and not more than 100% by mass, more preferably at least 75% by mass and not more than 100% by mass, more preferably at least 80% by mass and not more than 100% by mass. % by mass or less, particularly preferably not less than 85% by mass and not more than 100% by mass, most preferably not less than 90% by mass and not more than 100% by mass. When the fat content does not reach the above range, generally speaking, when the flavor and components from the flavor oil are dissolved in the oil, it is produced by the edible oil composition with low fat content. The resulting flavor-imparting effect becomes weaker. In addition, after being solidified and shaped into small pieces, its shape stability deteriorates.

In addition, the fat content can be measured in accordance with the standard oil and fat analysis test method (established by the Japan Oil Chemical Society).

Although there is no limitation in the edible oil composition provided by the present invention, the maximum length is preferably in the form of small flakes with a maximum length of 1mm to 30mm, especially preferably 3mm to 30mm, more preferably 5mm to 25mm Small flakes, particularly preferably 5 mm to 20 mm, most preferably 7 mm to 15 mm. When the maximum length is less than the above-mentioned range, the effect of maintaining the flavor presented by the flavor oil and preventing its decline may be lacking. In addition, when the maximum length exceeds the above-mentioned range, workability tends to deteriorate when the edible oil and fat composition is used to produce food.

As long as the shape of the small piece is within the above-mentioned range, there is no special restriction, and polyhedrons such as polygonal pyramids and polygonal columns can be used; any shape such as cylinder, semi-cylindrical, sphere, spindle, flake, microparticle, etc., preferably polygonal column , Cylinder, preferably can enumerate quadrangular prism, cylinder.

From the edible oil composition provided by the present invention, suitable additional raw materials can be properly formulated within the range that does not hinder the desired effect. Specifically, emulsifiers (monoglycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride fatty acid ester, sorbitol fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, lecithin ( Lecithin), etc.), pH adjusters (hydrochloric acid, lactic acid, citric acid, acetic acid, calcium hydroxide, caustic soda, sodium carbonate, sodium bicarbonate, sodium acetate, etc.), salts (salt, phosphate, glutamate, citrate, gluconate, carbonate, etc.), protein (milk protein, egg white, wheat protein, etc.), amino acid, enzyme (transglutaminase, protease, etc.), sugar One or two or more of substances, dietary fibers, pigments, antioxidants, water, etc.

The edible oil composition provided by the present invention can be used in desired food according to the characteristics of the flavor oil used in the edible oil composition. Examples include stir-fried dishes such as fried rice, fried vegetables, scrambled eggs, and fried spinach; grilled dishes such as yakiniku, fried noodles, and barbecue; sauces such as mapo tofu sauce, noodle sauce, and seasoned meat sauce; ramen soup, Broth, curry, stew and other soups; dumplings, meat bun fillings, hamburger meat, sausage and other processed edible meat; steamed rice, spice rice and other rice; bread rolls, biscuits and other cakes and bread; fish sausage, Fish board and other aquatic product processing products; fried powder, Korean pancake powder, powder soup and other premixed powder; seasoning sauce, salad dressing, mayonnaise, yuzu vinegar, seasoning of Chinese cuisine, broth and other seasonings; margarine such as sauce; fried food such as French fries, fried chicken nuggets, fried squid rings, croquettes, etc.

The state of use in food is not particularly limited, as long as it is used so as to impart a desired flavor to food. For example, it can be used by mixing or sprinkling on prepared foods, or mixing or sprinkling on ingredients or food ingredients before preparation. However, it is better to add it to food while maintaining the state of small flakes. When it is not in the form of flakes, the effect of maintaining the flavor and preventing it from decreasing may be weakened.

In any non-limiting aspect of the present invention, the edible oil composition provided by the present invention is preferably suitable for foods that are stored in refrigeration or freezing. Moreover, it is preferable that it is the food of the type which heats and eats when eating this food. Since it is common for such foods to lose their flavor during storage or heating, this can be used to prevent this from happening.

On the other hand, from another viewpoint, the present invention provides a flavor-imparting agent for food containing the above-mentioned edible oil composition as an active ingredient. In addition, a method for imparting flavor to foods using the above-described edible oil and fat composition is provided. Furthermore, it provides a method for maintaining the flavor of the flavor oil which is solidified and shaped into small flakes.

The range of foods and the like to which the edible oil composition provided by the present invention can be applied is not limited to human use, and can also be applied to bait or feed for animals.

[Example]

The following series give examples to illustrate the present invention more specifically, but these examples do not limit the scope of the present invention.

[flavor oil]

(1) Egg Flavored Oil

<composition>

Corn oil: 73.9 parts by mass

Egg yolk powder: 20 parts by mass

Proline: 1 part by mass

Glucose: 0.1 parts by mass

Water: 5 parts by mass

<method>

(A) Put corn oil, proline, and egg yolk powder into the reactor and stir, then start heating.

(B) After reaching the oil temperature of 90°C, add water in which glucose has been dissolved. The oil temperature was adjusted to about 100° C. and the reaction was carried out for 60 minutes.

(C) cooling after completion of the reaction. Filter after cooling.

(2) Sichuan pepper flavor oil

<composition>

Rapeseed white ground oil: 91 parts by mass

Sichuan pepper powder: 6 parts by mass

Water: 3 parts by mass

<method>

(A) Put the rapeseed coriander oil into the reaction kettle and stir, then start heating.

(B) After reaching the oil temperature of 40°C, pepper powder is added, and after the oil temperature reaches 65°C, water is added. The oil temperature was adjusted to about 70°C and the reaction was carried out for 30 minutes.

(C) cooling after completion of the reaction. Filter after cooling.

(3) Onion Flavored Oil

"J-OILPRO Scallion Oil" (J-OIL MILLS Co., Ltd.) is used for the shallot-flavored oil.

(4) Basil Flavored Oil

The basil-flavored oil uses "J-OILPRO Olive & Basil Oil" (J-OIL MILLS Co., Ltd.).

(5) Meat Flavored Oil

"Buffalo BF-1" (Ota Oil & Fat Co., Ltd.) is used as the meat-flavored oil.

[Modulation example 1]

It is an edible oil composition that contains flavor oil and is solidified and formed into small flakes. Specifically, put the solidified oil, water, and flavor oil in a bowl according to the formulation shown in Table 1, and repeatedly immerse the bowl in a hot water bath and ice water while paying attention not to increase the temperature. Excessive rise dissolves the raw material to obtain an emulsion. Next, the emulsion was poured into a rectangular container, and the entire container was placed in a freezer at -20°C for freezing. Once completely solidified, it was removed from the container and shaped by hand into a cylindrical shape with a diameter of 5 to 10 mm and a length of 5 to 10 mm and a maximum length of 7.1 to 14.1 mm.

[Table 1] [Raw material formulation of edible oil and fat composition] (unit: mass %)

In Table 2, the solid fat content, the flavor oil content, and the oil and fat content of the fats and oils of each preparation example of preparation examples 1-1 to 1-6 are shown. In addition, the solid fat content of the oil in the edible oil composition is measured by dissolving and mixing the fat and flavor oil for solidification, and following Method I described in AOCS Official Method Cd16-93 (the following is about preparation examples 2-1 to 2 The same applies to each modulation example of -4).

[Table 2] [Characteristics of Edible Fat and Fat Composition]

<Test Example 1>

For those who add meat-flavored oil to fried rice in a liquid state, and for those who add it in the shape of an edible oil composition (preparation example 1-1 or preparation example 1-2) that has been solidified and prepared into small flakes , is to investigate whether there is a difference in their flavor when eaten after a certain period of time. Specifically, after cooling the conditioned fried rice, meat flavor oil was added in the amount and shape shown in Table 3, and stored in the refrigerator for 1 day (D+1) or 2 days (D+1). 2) Afterwards, heat with 500W microwave for 2 minutes and perform sensory evaluation of flavor.

[Table 3][Fried Rice + Meat Flavored Oil]

The evaluation was conducted by 6 professional evaluators, who added the meat flavor oil of Test Example 1-1 in a liquid form and stored it for 1 day, then heated it with microwaves, and set the intensity of the flavor as 5 points (control group), and Scored by the following scoring criteria. In Table 4, it shows the result of summarizing the average value of the evaluation score values of each professional evaluator.

(Rating Criteria)

10 points: Very strong compared with the control group

9 points: very strong compared with the control group

8 points: Strong compared with the control group

7 points: slightly stronger than the control group

6 points: slightly stronger than the control group

5 points: equal to the control group

4 points: slightly weaker than the control group

3 points: slightly weaker than the control group

2 points: Weak compared with the control group

1 point: very weak compared with the control group

0 points: extremely weak compared with the control group

[Table 4][Fried Rice + Meat Flavored Oil]

This result can be understood from the following contents.

(1) In refrigerated storage for 1 day (D+1) or refrigerated storage for 2 days (D+2), from the comparison of the results of each test example 1-1 with the results of test examples 1-2 and 1-3, It was found that adding meat-flavored oil to fried rice in a liquid state and adding it in the form of solidified and prepared small flakes gave a stronger taste of meat.

(2) Comparison of the results of 1-day refrigerated storage (D+1) and 2-day refrigerated storage (D+2) results from Test Example 1-1, Test Example 1-2, or Test Example 1-3 Among them, it was found that the meat flavor imparted to fried rice tended to be weakened by extending the storage period from refrigerated storage for 1 day (D+1) to refrigerated storage for 2 days (D+2). At this time, if it is added in the shape of solidified and prepared into small flakes, the tendency of flavor weakening is slowed down.

From the above, it can be seen that adding meat-flavored oil in the form of a solidified edible oil composition prepared into small flakes is more effective than adding meat-flavored oil in a liquid state. Flavor-imparting effect of meat-flavored oil on food. This is considered to be because by solidifying the meat-flavored oil and forming it into small flakes, it is possible to slow down the loss of the flavor and components produced during storage or microwave heating.

<Test example 2>

For those who add egg-flavored oil to fried rice in a liquid state, and those who add it in the shape of an edible oil composition (preparation example 1-3 or preparation example 1-4) that has been solidified and prepared into small pieces , is to investigate whether there is a difference in their flavor when eaten after a certain period of time. Specifically, after cooling the conditioned fried rice, egg-flavored oil was added in the amount and shape shown in Table 5, and stored in a refrigerator for 1 day (D+1) or 2 days (D+ 2) Afterwards, heat with 500W microwave for 2 minutes and perform sensory evaluation of flavor.

[Table 5] [Fried Rice + Egg Flavored Oil]

The evaluation was conducted by 6 professional evaluators, who added the egg-flavored oil of Test Example 2-1 in a liquid state and stored it for 1 day, then heated it with microwaves, and set the intensity of the flavor as 5 points (control group), and scored by the same scoring criteria as in Test Example 1. In Table 6, it shows the result of summarizing the average value of the evaluation score values of each professional evaluator.

[Table 6][Fried Rice + Egg Flavored Oil]

This result can be understood from the following contents.

(1) In refrigerated storage for 1 day (D+1) or refrigerated storage for 2 days (D+2), from the comparison of the results of each test example 2-1 with the results of test examples 2-2 and 2-3, It turned out that adding the egg-flavored oil to fried rice in a liquid state and adding it in the shape which was solidified and prepared into small flakes made egg-flavor oil feel more strongly.

(2) Comparison of the results of 1-day refrigerated storage (D+1) and 2-day refrigerated storage (D+2) results from Test Example 2-1, Test Example 2-2, or Test Example 2-3 Among them, it was found that the egg flavor imparted to fried rice tended to be weakened by extending the storage period from refrigerated storage for 1 day (D+1) to refrigerated storage for 2 days (D+2). At this time, if it is added in the shape of solidified and prepared into small flakes, the tendency of flavor weakening is slowed down.

From the above, it can be seen that adding the egg-flavored oil in the form of a solidified edible oil composition prepared into small flakes is more effective in maintaining the flavor of the egg flavor oil than adding the egg-flavored oil in a liquid state. The flavor oil has an effect of imparting flavor to food. This is considered to be because by solidifying the egg-flavored oil and forming it into small flakes, it is possible to slow down the escape of the flavor and components produced during storage or microwave heating.

<Test Example 3>

Those who add shallot-flavored oil to fried rice in a liquid state, and those who add it in the shape of an edible oil composition (preparation example 1-5 or preparation example 1-6) that has been solidified and prepared into small flakes , is to investigate whether there is a difference in their flavor when eaten after a certain period of time. Specifically, after cooling the conditioned fried rice, add scallion-flavored oil in the amount and shapes shown in Table 7, and store in the refrigerator for 1 day (D+1) or 2 days (D+1). 2) Afterwards, heat with 500W microwave for 2 minutes and perform sensory evaluation of flavor.

[Table 7][Fried rice + scallion flavor oil]

The evaluation was performed by 6 professional evaluation personnel, who added the onion flavor oil of Test Example 3-1 in a liquid form and stored it for 1 day, then heated it with microwaves, and set the strength of the flavor when eating as 5 points (control group), and Scoring was carried out by the same scoring criteria as in Test Example 1. In Table 8, it shows the result of summarizing the average value of the evaluation score values of each professional evaluator.

[Table 8][Fried rice + scallion flavor oil]

This result can be understood from the following contents.

(1) In refrigerated 1-day storage (D+1) or refrigerated 2-day storage (D+2), from the comparison of the results of each test example 3-1 with the results of test examples 3-2 and 3-3, It can be seen that the shallot-flavored oil is more intensely felt when it is solidified and prepared into small flakes than when it is added to fried rice in a liquid state.

(2) Comparison of the results of each of Test Example 3-1, Test Example 3-2, and Test Example 3-3 in refrigerated 1-day storage (D+1) and refrigerated 2-day storage (D+2) Among them, it can be seen that the green onion flavor imparted to fried rice tends to be weakened by extending the storage period from refrigerated storage for 1 day (D+1) to refrigerated storage for 2 days (D+2). At this time, if it is added in the shape of solidified and prepared into small flakes, the tendency of flavor weakening is slowed down.

From the above, it can be seen that adding the onion flavor oil in the form of a solidified edible oil composition prepared into small flakes is more effective in maintaining the flavor of the onion than adding the onion flavor oil in a liquid state. The flavor oil has an effect of imparting flavor to food. This is considered to be because by solidifying the onion flavor oil and forming it into small flakes, it is possible to slow down the loss of the flavor and components produced during storage or microwave heating.

[Modulation example 2]

It is an edible oil composition that contains flavor oil and is solidified and formed into small flakes. Specifically, the fats and oils for solidification, water, and flavor oil were put into an emulsification tank according to the formulation shown in Table 9, dissolved at 60° C., and water at 60° C. was added there according to the formulation shown in Table 9. Then, stirring was performed to obtain an emulsion. Use a double-sided heating machine to rapidly cool and knead the obtained emulsion to obtain a solidified oil composition. When filling this oil composition, it will be cylindrical with a diameter of 4.5 mm and a length of 4 to 10 mm. And the shape with the maximum length of 6.0 to 11.0mm is passed into the forming machine for forming.

[Table 9] [Raw material formulation of edible oil and fat composition] (unit: mass %)

In Table 10, the solid fat content, the flavor oil content, and the oil and fat content of the fats and oils of each preparation example of preparation examples 2-1 to 2-4 are shown.

[Table 10] [Characteristics of Edible Oil Composition]

<Test Example 4>

For spiced rice in which egg-flavored oil is added to frozen food in a liquid state, and for adding it in the form of an edible oil and fat composition (preparation example 2-1) that has been solidified and prepared into small flakes, it is It was investigated whether there was a difference in their flavors when they were eaten after microwave heating. Specifically, egg-flavored oil was added to the spiced rice of frozen food in the amount and shape shown in Table 11, and on the day of addition (D+0), it was heated with a 500W microwave for 2 minutes and the sensory evaluation of the flavor was performed .

[Table 11][Spice rice (frozen product)+egg flavor oil]

The evaluation was conducted by 6 professional evaluators. The strength of the flavor when the egg-flavored oil of Test Example 4-1 was added in a liquid form was set as 5 points (control group), and the same scoring criteria as Test Example 1 were used. to score. In Table 12, it shows the result of summarizing the average value of the evaluation score values of each professional evaluator.

[Table 12][Spice rice (frozen product)+egg flavor oil]

The results are shown in Table 12. Compared with adding egg-flavored oil in a liquid state, adding it in the shape of a solidified edible oil composition prepared into small flakes, even compared to the spices of frozen products The added amount of rice was a small amount, and the egg flavor was felt more strongly. This can be considered as The flavor oil is solidified and formed into small flakes, which can slow down the escape of the flavor and ingredients produced during microwave heating.

<Test Example 5>

For spiced rice in which basil flavor oil is added to frozen products in a liquid state, and in the form of an edible oil composition (preparation example 2-2) that has been solidified and prepared into small flakes, it is It was investigated whether there was a difference in their flavors when they were eaten after microwave heating. Specifically, basil flavor oil was added to the spiced rice of the frozen product with the addition amount and various shapes shown in Table 13, and on the day of addition (D+0), it was heated with a 500W microwave for 2 minutes and the sensory evaluation of the flavor was performed .

[Table 13][Spice rice (frozen product)+basil flavor oil]

The evaluation was conducted by 6 professional evaluators. The intensity of the flavor when the basil flavor oil of Test Example 5-1 was added in a liquid form was set as 5 points (control group), and the same scoring criteria as Test Example 1 were used. to score. In Table 14, it shows the result of summarizing the average value of the evaluation score values of each professional evaluator.

[Table 14][Spice rice (frozen product)+basil flavor oil]

The results are shown in Table 14. When the basil flavor oil was solidified and added in the shape of an edible oil composition prepared into small flakes, even if the amount of spice rice added to the frozen product was a small amount, The same flavor as when basil-flavored oil was added in a liquid state was felt. This is considered to be because the basil flavor oil is solidified and formed into small flakes, which can slow down the loss of the flavor and components produced during microwave heating.

<Test Example 6>

For spiced rice in which meat-flavored oil is added to frozen products in a liquid state, and in the form of an edible oil composition (preparation example 2-3) that has been solidified and prepared into small flakes, it is It was investigated whether there was a difference in their flavors when they were eaten after microwave heating. Specifically, beef meat flavor oil was added to the spiced rice of the frozen product with the addition amount and various shapes shown in Table 15, and on the day of addition (D+0), it was heated with a 500W microwave for 2 minutes and the sensory evaluation of the flavor was carried out .

[Table 15][Spice rice (frozen product)+meat flavor oil]

The evaluation was conducted by 6 professional evaluators. The intensity of the flavor when the meat-flavored oil of Test Example 6-1 was added in a liquid form was set as 5 points (control group), and the same scoring criteria as Test Example 1 were used. to score. In Table 16, it shows the result of summarizing the average value of the evaluation score values of each professional evaluator.

[Table 16][Spice rice (frozen product)+meat flavor oil]

The results are shown in Table 16. When the meat flavor oil was solidified and added in the shape of an edible oil composition prepared into small flakes, even if the amount of spiced rice added to the frozen product was a small amount, The flavor equivalent to that when meat-flavored oil was added in a liquid state was felt. This can be considered as By solidifying the meat flavor oil and forming it into small flakes, it is possible to slow down the escape of the flavor and components produced during microwave heating.

<Test Example 7>

Investigations were conducted on those who added egg-flavored oil to refrigerated fried rice in a liquid state, and those who added it in the form of an edible oil composition (preparation example 2-1) that was solidified and prepared into small flakes Is there any difference in their flavors when eaten after a certain period of time. Specifically, egg-flavored oil was added to refrigerated fried rice in the amount and shape shown in Table 17, and stored in a refrigerator for 2 days (D+2), then heated in a 500W microwave for 2 minutes and Sensory evaluation of flavor.

[Table 17][Fried rice (frozen product)+egg flavor oil]

The evaluation was conducted by 6 professional evaluators. The strength of the flavor when the egg-flavored oil of Test Example 7-1 was added in a liquid form was set as 5 points (control group), and the same scoring criteria as Test Example 1 were used. to score. In Table 18, it shows the result of summarizing the average value of the evaluation score values of each professional evaluator.

[Table 18][Fried rice (frozen product)+egg flavor oil]

The results are shown in Table 18. Compared with adding egg-flavored oil in a liquid state, adding it in the form of an edible oil and fat composition that was solidified and prepared into small flakes, even compared to the fried rice of refrigerated products The added amount is a small amount, and the egg flavor is felt more strongly. This is considered to be because by solidifying the egg-flavored oil and forming it into small flakes, it is possible to slow down the escape of the flavor and components produced during microwave heating.

<Test Example 8>

For those who add basil flavor oil to refrigerated baked rice in a liquid state, and those who add it in the form of an edible oil composition (preparation example 2-2) that has been solidified and prepared into small pieces, It is to investigate whether there is a difference in their flavor when eaten after a certain period of time. Specifically, basil flavor oil was added to refrigerated baked rice in the amount and shape shown in Table 19, and stored in the refrigerator for 2 days (D+2), then heated in a 500W microwave for 2 minutes And carry out the sensory evaluation of flavor.

[Table 19][Grilled rice (frozen product)+basil flavor oil]

The evaluation was conducted by 6 professional evaluators. The strength of the flavor when the basil flavor oil of Test Example 8-1 was added in a liquid form was set as 5 points (control group), and the same scoring criteria as Test Example 1 were used. to score. In Table 20, it shows the result of summarizing the average value of the evaluation score values of each professional evaluator.

[Table 20][Grilled rice (frozen product)+basil flavor oil]

The results are shown in Table 20. Compared with adding basil flavor oil in a liquid state, adding it in the shape of a solidified edible oil composition prepared into small flakes, even compared to the baked food of refrigerated products The added amount of baked rice is a small amount, and the flavor of basil can be felt more strongly. This can be considered by The basil flavor oil is solidified and formed into small flakes, which can slow down the escape of the flavor and ingredients produced during microwave heating.

<Test Example 9>

Investigations were carried out on those who added meat-flavored oil to refrigerated fried rice in a liquid state, and those who added it in the form of an edible oil and fat composition (preparation example 2-3) that was solidified and prepared into small flakes Is there any difference in their flavors when eaten after a certain period of time. Specifically, meat-flavored oil was added to refrigerated fried rice in the amount and shape shown in Table 21, and stored in a refrigerator for 2 days (D+2), then heated in a 500W microwave for 2 minutes and Sensory evaluation of flavor.

[Table 21][Fried rice (frozen product)+meat flavor oil]

The evaluation was conducted by 6 professional evaluators. The intensity of the flavor when the meat-flavored oil of Test Example 9-1 was added in a liquid form was set as 5 points (control group), and the same scoring criteria as Test Example 1 were used. to score. In Table 22, it shows the result of summarizing the average value of the evaluation score values of each professional evaluator.

[Table 22][Fried rice (frozen product)+meat flavor oil]

The results are shown in Table 22. Compared with adding meat flavor oil in a liquid state, adding it in the shape of a solidified and prepared edible oil composition in small flakes, even compared to fried rice of refrigerated products The added amount is a small amount, and the flavor of livestock meat can be felt more strongly. This is considered to be because by solidifying the meat-flavored oil and forming it into small flakes, it is possible to slow down the loss of the flavor and components produced during microwave heating.

<Test Example 10>

For those who add the pepper flavor oil to the pork offal pot of the refrigerated product in a liquid state, and those added in the form of an edible oil composition (preparation example 2-4) that has been solidified and prepared into small flakes, It is to investigate whether there is a difference in their flavor when eaten after a certain period of time. Specifically, the Zanthoxylum bungeanum flavored oil was added to the refrigerated pig offal pot with the addition amount and various shapes shown in Table 23, and it was stored in the refrigerator for 2 days (D+2), and then heated in a 500W microwave for 2 minutes And carry out the sensory evaluation of flavor.

[Table 23][Pork viscera pot (refrigerated product) + pepper flavor oil]

The evaluation was conducted by 6 professional evaluators. The strength of the flavor when the pepper flavor oil of Test Example 10-1 was added in liquid form was set as 5 points (control group), and the same scoring criteria as Test Example 1 were used. to score. In Table 24, it shows the result of summarizing the average value of the evaluation score values of each professional evaluator.

[Table 24][Pork viscera pot (refrigerated product) + pepper flavor oil]

The results are shown in Table 24. Even if the addition amount of the pepper flavor oil was solidified and formed into small flakes, it was relatively small compared to the amount added to the refrigerated pork offal pot. It has the same flavor when pepper flavor oil is added in liquid state. This can be considered as The oil is solidified and formed into small flakes, which can slow down the escape of the flavor and ingredients produced during storage or microwave heating.

<Test Example 11>

The edible oil and fat composition containing onion flavor oil was prepared by the same preparation method as Experimental Example 1 and the same raw material preparation amount as Preparation Example 1-3. At this time, once frozen and completely solidified, it was taken out from the container and shaped into a 1 mm square, 10 mm square, or 30 mm square shape by hand.

[Table 25] [Raw material blending amount of edible oil and fat composition] (unit: mass %)

After adding 20 g of the above-prepared edible oil and fat composition in various shapes to 100 g of fried rice of frozen food, it was heated in a 600W microwave for 3 minutes and flavor evaluation was performed.

As a result, the flavor presented by the onion flavor oil was in the order of 1mm square > 10mm square > 30mm square before microwave heating. , the flavor is strongly felt in the order of 1mm square<10mm square<30mm square. This may be considered because the smaller the shape of the edible oil composition containing flavor oil, the easier it is for the flavor to dissipate through microwave heating and the like.

Claims (22)

An edible fat composition contains flavor oil and is solidified and shaped into small flakes. The edible oil composition as described in Claim 1, wherein the aforementioned flavor oil is prepared by: (1) mixing edible oil and flavor imparting material, (2) adding seasoning to edible oil, and/or (3) from having Flavored oil and grain raw materials are obtained by pressing oil. The edible oil composition as described in claim 1 or 2, wherein the solid fat content of the oil in the aforementioned edible oil composition is not less than 20% and not more than 90% at 10°C, and not less than 0% and not more than 20% at 30°C . The edible oil composition according to Claim 1 or 2, wherein the flavor oil content of the aforementioned edible oil composition is not less than 5% by mass and not more than 65% by mass. The edible oil composition as described in claim 1 or 2, wherein the fat content of the aforementioned edible oil composition is not less than 70% by mass and not more than 100% by mass. The edible oil composition as described in claim 1 or 2, which is in the form of small flakes with a maximum length of 1 mm to 30 mm. A food containing the edible oil composition as described in claim 1 or 2. The food as described in Claim 7, wherein the aforementioned food is a food in the form of being refrigerated or frozen. The food according to claim 7 or 8, wherein the food is in the form of eating after heating the food. A method for producing an edible oil composition, comprising mixing flavor oil and fat for solidification containing fat that is solid at normal temperature in their molten state, then cooling, solidifying, and forming into small flakes . The method for producing an edible oil composition according to claim 10, wherein the flavor oil is obtained by: (1) mixing edible oil and flavor imparting material, (2) adding seasoning to edible oil, and/or (3 ) is obtained from oil-grain raw materials with flavor. The method for producing an edible oil composition as described in Claim 10 or 11, which is obtained: the solid fat content of the oil in the edible oil composition is 20% to 90% at 10°C, and 90% at 30°C More than 0% and less than 20% are used as the aforementioned edible oil composition. The method for producing an edible oil composition as described in claim 10 or 11, which is to obtain an edible oil composition having a flavor oil content of 5% by mass or more and 65% by mass or less as the edible oil composition. The method for producing an edible oil composition as described in claim 10 or 11, wherein the edible oil composition having a fat content of 70% by mass or more and 100% by mass or less is obtained as the edible oil composition. The method for producing an edible oil composition as described in claim 10 or 11, which obtains a small flake shape with a maximum length of 1 mm or more and 30 mm or less. A method for manufacturing food, comprising adding the edible oil composition as described in claim 1 or 2, or the edible oil composition obtained by the method for manufacturing the edible oil composition as described in claim 10 or 11 on the food. The method for producing a food according to claim 16, wherein the edible oil composition is added to the food while the edible oil composition is kept in a small sheet form. The method for producing food according to claim 16 or 17, wherein the food is in a type of food preserved by refrigeration or freezing. The method for producing a food according to claim 16 or 17, wherein the food is a type of food that is heated and eaten when the food is eaten. A food flavor imparting agent, which contains flavor oil and is solidified and formed into small flakes as an active ingredient. A method for imparting flavor to food uses an edible oil composition that contains flavor oil and is solidified and shaped into small flakes. A method for maintaining the flavor of flavor oil comprises solidifying the flavor oil and forming it into small flakes.