WO2017061524A1 - Method for producing flavoring oil - Google Patents

Abstract

Provided is a method for producing a flavoring oil that can provide flavor for cooking, the method including a step for heating a mixture of fats/oils and an allium vegetable of which the yield changes after being fried.

Description

Method for producing flavor oil

This invention relates to the manufacturing method of the flavor oil and powdered flavor oil which can provide cooking incense to food-drinks and a seasoning.

Normally, shredded flavored vegetables (onion, charlotte, garlic, etc.), fried in oil for a short time to the extent that they do not change to brown or fox color, have a fresh vegetable flavor and a good mellow cooking feeling for cooked foods. Is known to be imparted in a well-balanced manner. However, the flavor of the stir-fried flavored vegetable with a fresh vegetable flavor and a favorable mellow cooking feeling in a well-balanced manner disappears with the lapse of storage time, and thus could not be used industrially.

As a method for imparting a cooking flavor of flavored vegetables, use of flavored oils (Patent Documents 1 to 3) in which flavored vegetables and fats are mixed and heated to extract the flavor is known. However, since the heat treatment is performed until the fragrance is sufficiently extracted, highly volatile components, mainly fresh vegetable flavors, diffuse during heating, resulting in less volatile components, mainly roasted flavor. A fresh vegetable flavor and mellow cooking feeling cannot be obtained in a well-balanced manner due to flavored vegetables that have been fried for a short time. On the other hand, since a large amount of moisture remains in the flavored vegetables that have been fried for a short time, flavor oils using the vegetables have a problem of poor storage and cannot be used industrially.

In addition, as a method for industrially obtaining a preferred cooking aroma with a flavored vegetable that has been fried for a short time, a manufacturing method in which heating conditions are devised has been proposed (Patent Documents 4 to 7). However, since the obtained stir-fried onion is added to the food as it is, there is a problem that the aroma disappears over time and the aroma cannot be retained.

Japanese Patent No. 5171380 JP 2008-283894 A JP-A-10-262561 Japanese Patent No. 3215814 Japanese Patent No.4489602 Japanese Patent No. 4025952 US2010 / 0047429 Publication

This invention aims at providing the manufacturing method of the flavor oil which can provide the cooking fragrance preferable for cooking generally and simply.

As a result of diligent study to solve the above-mentioned problems, the present inventor has surprisingly fresh vegetable flavor and mellow cooking just through a process of heating a mixture of vegetables and oils belonging to the genus Allium different in yield after fried It was found that a flavor oil capable of imparting a good balance is obtained. Furthermore, by pulverizing the obtained flavor oil, it was found that the fragrance can be easily used for various foods, and further research has been completed to complete the present invention.

That is, the present invention is as follows.
[1] A method for producing flavor oil, comprising a step of heating a mixture of vegetables and oils belonging to the genus Allium having different yields after frying.
[2] The method according to [1], wherein a difference in yield after fried vegetables is 5% by weight or more.
[3] The production method according to [1] or [2], wherein the Allium genus vegetable is at least one selected from onion, shallot, leek, leak and garlic.
[4] The production method according to any one of [1] to [3], wherein the yield after frying is selected from 60 wt% to 100 wt%.
[5] When the yield after fried vegetables is a wt% and b wt%, and b ≧ a + 5, the weight ratio of a wt% vegetable to b wt% vegetable is 1: 1 × 10 ⁻ The production method according to [4], which is ¹ to 5.
[6] The production method according to any one of [1] to [5], further including a powdering step.
[7] A flavor oil obtained by the production method according to any one of [1] to [6].

According to the present invention, a fresh vegetable flavor and a mild cooking feeling can be imparted in a balanced manner. Moreover, highly safe flavor oil can be easily manufactured using the raw material normally used for a foodstuff.
Moreover, according to this invention, powdered flavor oil can be used for food-drinks and seasonings as it is by powderizing flavor oil, and powdered flavor oil excellent in convenience can be manufactured.
Furthermore, according to this invention, the powdered flavor oil which has high preservability can be manufactured by pulverizing flavor oil.

The present invention relates to a method for producing flavor oil (hereinafter sometimes abbreviated as the production method of the present invention) including a step of heating a mixture of vegetables and oils belonging to the genus Allium having different yields after fried.

In the present application, “allium genus vegetables” (hereinafter sometimes simply referred to as “vegetables”) is not particularly limited as long as it belongs to the genus Allium, but examples include onions, shallots, leeks, leaks, garlic, and the like. , Charlotte, leek and leak are preferred, and onion and charlotte are more preferred.

In the present application, “yield after fried” is an index of the degree of fried vegetables, and is the total weight after fried (weight after fried) relative to the total weight (prepared weight) of raw materials including vegetables, oil, water, etc. It means the ratio (yield after frying = weight after frying ÷ prepared weight × 100). In the present application, all yields are by weight.
For example, when a total of 100 g of raw materials (vegetables, oil and water) are put into a frying pan, the charged weight is 100 g. If the weight of the content of the frying pan after fried this is 85 g, the yield after fried is 85%. Further, a vegetable with a yield of 100% after frying means raw ingredients (vegetables, oil and water) that are not fried. In this specification, “%” means “% by weight” unless otherwise specified.
“Stir fry” means heating (stirring) and cooking food with a small amount of oil.

“Allium vegetables with different yield after fried” means allium vegetables fried with different yield after fried. Yield after frying can be adjusted by the frying temperature, time and method of frying.
In this invention, what is necessary is just to use the vegetable of the genus Arium from which the yield after 2 or more frying differs. Here, an allium-genus vegetable with a yield after fried is used as a first-stage vegetable, and another allium-genus vegetable with a different yield after frying is used as a second-stage vegetable.
The difference in the yield after frying between the first stage vegetable and the second stage vegetable is not particularly limited, but is usually 5% or more, preferably 10% or more, and more preferably 15% or more. The difference is usually 35% or less, preferably 30% or less, and more preferably 25% or less.

Furthermore, it may contain a third stage vegetable with a different yield after fried. The yield after the frying is not particularly limited, but preferably has a difference of 5% or more with respect to the yield of the first and second stage vegetables. The same applies to vegetables in the fourth and higher stages. Thus, the flavor oil which has a preferable cooking fragrance | flavor can be manufactured by using the vegetable from which the yield after fried differs.

The yield after frying of allium vegetables used in the production method of the present invention is usually 60% or more and 100% or less, preferably 65% or more and 100% or less, and more preferably 65% or more and 95% or less. Note that 100% yield after frying is the yield when not fried and refers to raw vegetables. That is, the present invention includes a step of heating a mixture of fried vegetables, raw vegetables and fats and oils having a specific yield.

A% is usually selected from 60% or more and 95% or less, where a% is the yield after stir-fry of the first stage vegetable having the yield after fried in the above range and b% is the yield after stir-fry of the second stage vegetable. 65% or more and 90% or less is preferable.
b% is selected by a%, and usually b ≧ a + 5, preferably 80% or more, more preferably 85% or more, and 100% or less.

In the case of b ≧ a + 5, the weight ratio of the vegetable having the yield after fry of a% (first stage vegetable) and the vegetable having the yield after fry of b% (second stage vegetable) is the first stage vegetable. : The second stage vegetable is usually 1: 1 × 10 ⁻¹ to 5, preferably 1: 2 × 10 ⁻¹ to 3, more preferably 1: 3 × 10 ⁻¹ to 1.

In addition, if the third stage vegetables with c% yield after frying are included, the yield after frying each vegetable is
a%: a range selected from 60% to 90%,
b%: range 5% or more larger than a% (b ≧ a + 5) and c%: range 5% or larger than b% (c ≧ b + 5)
It is preferable to select each from.

The weight ratio in the above case is usually 1: 2 × 10 ⁻¹ to 3: 2 × 10 ⁻¹ to 3 for a vegetable with a yield of a%: b% vegetable: c% vegetable after fried, preferably Is from 1: 3 × 10 ⁻¹ to 1: 3 × 10 ⁻¹ to 1, more preferably from 1: 3 × 10 ⁻¹ to 5 × 10 ⁻¹ : 3 × 10 ⁻¹ to 5 × 10 ⁻¹ .
When the weight ratio is within the above range, a flavor oil having an excellent cooking feeling can be produced.
Further, when using a plurality of vegetables belonging to the genus Allium having different yields after fried, it is appropriately determined in consideration of the above ratio.

As the Allium genus vegetables with different yields after fried, the first and second stage vegetables may be the same type of vegetables or different types of vegetables. *

In the present specification, “cooking incense” means a sense of unity and unity of cooking and flavor, and refers to an aroma that is produced when it is cooked, not the taste or flavor of the material itself. The aroma generated when cooked includes, for example, aroma generated by fried, baked, fried, roasted, stewed, and the like. In particular, in the present invention, it is not a fragrant fragrance accompanied by a roasted sensation due to allied vegetables sautéed for a long time, but a fragrance having a balanced balance between a fresh vegetable flavor and a mellow cooking sensation due to allied vegetables sautéed for a short time.
The short time is a time that does not change the allium vegetable to brown or fox.

Although the manufacturing method of the present invention will be described, it is not limited to this.

(Pretreatment of vegetables)
After washing, shred allium vegetables such as onions. Although it does not restrict | limit especially as a method of shredding, It shreds using a cutter, an archer cutter, a food processor, a cutter mixer, etc. The size of chopping vegetables is not particularly limited. For example, in the case of onion, the volume of one piece is 5 × 10 ⁻³ to 2 cm ³ , preferably 1.3 × 10 ⁻¹ to 5 × 10 ⁻¹ cm. Shred to be ³ . The shape to be shredded is not particularly limited, and examples thereof include a die shape and a slice shape. In particular, a dice shape is preferable from the viewpoint of not producing scorch during the frying process and generating a preferred cooking incense.

(Preparation of stir-fried vegetables)
As a method for fried shredded vegetables, a method usually used when fried vegetables can be employed. For example, it can be fried using a method such as a frying pan or a machine such as a kneader or a rotary stirrer.
Examples of the heat source for frying the shredded vegetables include gas direct fire, electric type, electromagnetic induction type, and steam type with a jacket.

When fried vegetables, add oil and fat and fry. Oils and fats to be added are not particularly limited as long as they are edible, but palm oil, palm oil, palm kernel oil, flaxseed oil, camellia oil, brown rice germ oil, avocado oil, canola oil, rice oil, peanut oil, corn oil, wheat Germ oil, soybean oil, sesame oil, cottonseed oil, sunflower seed oil, kapok oil, evening primrose oil, shea fat, monkey fat, cacao fat, sesame oil, safflower oil, olive oil, almond oil, pork fat, milk fat, fish oil, beef tallow, And fats and oils processed from these, medium chain fatty acid triglycerides and the like. Especially, canola oil, palm oil, and palm kernel oil are preferable at the point that the flavor of fats and oils is familiar with the flavor of the fried vegetable.

The amount of fat used varies depending on the type of fat, but is usually 7.5 × 10 ⁻² to 2.5 × 10 ⁻¹ part by weight, preferably 1 × 10 ^{−1 based on} 1 part by weight of vegetables. ˜2 × 10 ⁻¹ parts by weight.
In addition, the weight of the fat used when fried is calculated in addition to the charged amount.

The time and temperature of frying are appropriately changed so as to obtain a desired yield after frying depending on the amount and type of vegetables used.
The frying temperature is usually 70 to 100 ° C., preferably 80 to 95 ° C.
The roasting time is usually 0 to 60 minutes, preferably 5 to 45 minutes.
The adjustment of the yield after frying is performed by measuring the weight (preparation amount) before frying and frying to a weight that achieves the desired yield.

In this invention, the manufacturing method of the flavor oil including the process of making the vegetable of the 1st step and the vegetable of the 2nd step which differ in the yield after frying separately, mixing them with fats and oils, and heating is included. In addition, after adding oils and fats (water if necessary) to the raw material vegetables and frying (first stage), add the raw vegetables further in the same container and fry continuously (second stage), that is, The present invention also includes a method for producing flavor oil, which comprises a step of preparing fried vegetables in a continuous two-stage manner, mixing this with fats and oils and heating.
Specifically, the yield of the first-stage vegetable is a% ([weight after first-stage fry] ÷ [preparation amount of the first stage] × 100), and the yield of the second-stage vegetable is b% ([final Assuming that “weight after fried] ÷ [weight after fried first step + prepared amount of second step] × 100), a% is usually selected from 60% to 95%, preferably 65% to 90%.
b% is selected by a%, usually b ≧ a + 5, selected from 65% or more, preferably 80% or more, more preferably 85% or more, and 100% or less.
Here, b% = 100% means raw vegetables. In order to make b% = 100% when preparing fried vegetables in a continuous two-stage formula, after the first stir-fry process, add and mix more raw vegetables in the same container and immediately stop heating After the step (2nd stage) or the 1st stage fried process, the heating is stopped, and the raw vegetables are further added to the same container (2nd stage) and the heating is stopped and mixed. . As a result, it is possible to obtain vegetables with different yields after frying, including vegetables with a yield of a% and vegetables with a yield of 100% (ie, raw).

When b ≧ a + 5, the weight ratio of the vegetable having a post-fried yield of a% and the vegetable having the post-fried yield of b% is usually 1: 1 × 10 ⁻¹ to 5, and is 1: 2 × 10 ^{− 1} to 3 is preferable, and 1: 3 × 10 ⁻¹ to 1 is more preferable.
Furthermore, it can be similarly performed when fried in a continuous three-stage system or more.

(Heating extraction process)
Vegetables with different yields after fried food obtained in this way are mixed with fats and oils according to the above weight ratio and heated.
Fats and oils are not particularly limited as long as they are edible, but palm oil, palm oil, palm kernel oil, flaxseed oil, camellia oil, brown rice germ oil, avocado oil, canola oil, rice oil, peanut oil, corn oil, wheat germ oil, Soybean oil, sesame oil, cottonseed oil, sunflower seed oil, kapok oil, evening primrose oil, shea fat, monkey fat, cocoa butter, sesame oil, safflower oil, olive oil, almond oil, pork fat, milk fat, fish oil, beef tallow, and these Processed oils and fats, medium chain fatty acid triglycerides, preferably palm oil, palm kernel oil, canola oil, medium chain fatty acid triglycerides, more preferably palm oil and palm kernel oil.
The amount of fats and oils is usually 3.3 × 10 ⁻¹ to 5 parts by weight, preferably 5 × 10 ⁻¹ to 3 parts by weight, where the total of vegetables with different yields after fried food is 1 part by weight.
The heating temperature of the mixture of vegetables and fats and oils with different yields after frying is usually 80 to 100 ° C, preferably 85 to 95 ° C. If heating temperature is in said range, the flavor oil which has the desired cooking incense with a favorable fragrance balance will be obtained.
The heating time is usually 5 to 30 minutes, preferably 10 to 20 minutes.
Heating can be performed by a method such as a direct fire with gas, an electric method, an electromagnetic induction method, or a steam method with a jacket.
Heating is preferably performed while stirring from the viewpoint of shortening the heating time and equalizing the contact between vegetables and fats.

Thus, by heating a mixture of vegetables and fats and oils having different yields after frying, oily components such as aroma components of the vegetables are extracted into the fats and oils.

(Separation process)
As described above, after the vegetable heat extraction step, cooling is performed as necessary, the solid content of the vegetable is removed from the vegetable and fat mixture, and the fat (flavor oil) is separated to obtain a flavor oil. Although the method of removing solid content is not specifically limited, For example, methods, such as filtration, centrifugation, and a decantation, are mentioned.

(Powdering process)
A powdered base is added to the obtained flavor oil and stirred. If necessary, powdered or granular flavor oil is obtained through steps such as drying, pulverization, and classification (sieving).
Powdered bases include starch, dextrin, cyclodextrin, porous dextrin, various sugars such as sucrose and glucose, proteins, peptides, amino acids, salt, solid fat, silicon dioxide, and mixtures thereof, yeast cells and Various powder extracts and the like can be mentioned, preferably dextrin, porous dextrin, starch and saccharide, more preferably porous dextrin and saccharide.
The amount of the powdered base added is usually 1 to 10 parts by weight, preferably 1.5 to 5 parts by weight per 1 part by weight of the flavor oil.

As a stirring method, a conventional method can be used. For example, the powder flavor oil can be obtained by stirring using a whipper, a cutter mixer, a kneader or the like.
As a drying method, a conventional method can be used. For example, the mixture is dried by hot air drying, vacuum drying, drum drying, or the like. Among these, non-heated mixing of flavor oil and powdered base is preferable from the viewpoint of avoiding aroma volatilization due to heat.
Further, a powdered flavor oil can be obtained by granulating the mixture before drying, and drying, pulverizing, and classifying (sieving) the granulated product. Furthermore, an oil-in-water emulsified composition having a flavor oil as an oil phase and an aqueous solution containing the above powdered base or the like as an aqueous phase is prepared, and water or water is removed by a spray drying method or a freeze drying method to obtain a powder or granule Can also be prepared.
Thus, preservability improves by pulverizing flavor oil. Moreover, when this powdered flavor oil is used, it only needs to be mixed with other raw materials, and it is highly convenient.

Although the manufacturing method of this invention includes the process of heating the mixture of the vegetable and fats and oils mentioned above, the additive and other component added in addition to vegetables and fats and oils are not restrict | limited, It adds suitably according to the intended purpose. Can do.
Examples of the additive include an antioxidant.
Examples of other components include, but are not limited to, alcohols, phenols, aldehydes, ketones, ethers, acids, lactones, esters, nitrogen-containing compounds, and sulfur-containing compounds that are commonly used as food fragrances. Kind.

The flavor oil and powdered flavor oil obtained by the above production method (collectively referred to as flavor oil in the present invention) can further contain a base that is usually used in the perfume field. For example, water, ethanol, glycerin, propylene glycol, various animal and vegetable oils and the like can be mentioned.

In addition, the seasoning containing the flavor oil in the present invention is not particularly limited, but specific examples include natural seasonings and flavor seasonings. Natural seasonings include, for example, various meat extracts such as chicken extract, beef extract, pork extract and lamb extract; various pork extracts such as chicken extract, beef bone extract and pork bone extract; , Guchi extract, Scallop extract, Sea bream extract, Sea bream extract, Niboshi extract, Dried scallop extract, and other seafood extracts; Various vegetable extracts such as celery extract; various seaweed extracts such as kelp extract; various spice extracts such as garlic extract, chili extract, pepper extract, cacao extract; yeast extract; various protein hydrolysates; soy sauce, fish sauce , Various fermented seasonings such as soy sauce and miso. Examples of flavor seasonings include chicken flavor seasonings, beef flavor seasonings, pork flavor seasonings, and other meat-flavored seasonings; salmon flavor seasonings, boiled and dried flavor seasonings, dried scallop flavor seasonings, and crustaceans. Various seafood flavor seasonings such as flavor seasonings; various flavored vegetable flavor seasonings; kelp flavor seasonings and the like. Moreover, the salt which is a basic seasoning, an umami seasoning, etc. are mentioned.

The method and conditions for adding and mixing the flavor oil in the seasoning of the present invention are not particularly limited, and can be appropriately set according to the dosage form of the seasoning. The flavor oil in the present invention can be added not only during the production of the seasoning but also after the production of the seasoning.

Examples of the foods and beverages containing the flavor oil in the present invention include beverages such as consomme soup, potage soup, cream soup, etc .; fried rice, stir-fried vegetables, fried noodles, roasted meat, mapo tofu, green crab meat, dried yakijin, Stir-fried meat vegetables, nasi goreng, grilled rice noodles, fried egg, kinpira burdock, carreau, stir-fried meat, etc. Baked goods such as dough and bread; various fried foods such as fried, fried, deep fried, tempura, and batters and bread crumbs thereof; dressings (eg, Japanese-style dressing, creamy dressing, Caesar dressing, French dressing, tartar sauce, mayonnaise, etc.); sauce (Eg, steak sauce, ginger sauce, pizza sauce, Sauce meat, demi-glace sauce, etc.); and their processed products (e.g., microwave cooking food products, instant foods, frozen foods, dried foods etc.) and the like.

The method and conditions for adding and mixing the flavor oil in the present invention to the food and drink are not particularly limited, and can be set as appropriate according to the type of food and drink. Therefore, this invention provides the manufacturing method of food-drinks including the process of adding the flavor oil in this invention.

The flavor oil in the present invention can be added not only during the production of food and drink but also after the production of food and drink. Moreover, the flavor oil in this invention can be added not only before eating / drinking food / drinks but also during eating / drinking.

When the flavor oil in this invention is contained in food / beverage products, content of said flavor oil can be suitably set according to the kind of food / beverage products. For example, when the flavor oil according to the present invention is contained in a fried food, a grilled food, a fried food, or the like, the flavor oil in the final food or drink is usually 1 × 10 ⁻² to 5 × 10 ⁻¹ %, preferably 5 × 10 ⁻² to 3 × 10 ⁻¹ %. In the case of powdered flavor oil, it is usually 1 × 10 ⁻¹ to 5%, preferably 5 × 10 ⁻¹ to 3%.

The present invention relates to a method for producing a seasoning or food or drink comprising the step of adding 1 × 10 ⁻¹ to 10%, preferably 5 × 10 ⁻¹ to 5% of the flavor oil of the present invention to the seasoning or food or drink. I will provide a. The powdered flavor oil is the same as described above. Moreover, the seasoning or food-drinks manufactured by the said manufacturing method are also contained in this invention.

Hereinafter, the present invention will be described in more detail with reference to examples. However, the scope of the present invention is not limited to these examples.

Example 1 Effect of Vegetables with Different Yields after Stirring As a control sample, a flavor oil was prepared using one stir-fried onion.
Flavored oil with 1 stir-fry onion (1 stir-fried onion flavored oil):
600 g of chopped onion (cut size 5 x 10 ^-1 cm) with 18 g of water added to 90 g of canola oil ("AJINOMOTO Sarasara Canola Oil" manufactured by J-Oil Mills Co., Ltd.) over low heat. When the percentage reached 50%, the heating was terminated, and a fried onion with a yield of 75% after fried was prepared. An equal amount of palm oil (“J FlyUp 203” manufactured by J-Oil Mills Co., Ltd.) was added to this, and heated and mixed. After reaching 85 ° C., the mixture was further mixed for 15 minutes while being kept within the range of 85 ° C. to 95 ° C. The flavor oil was prepared by removing the solid content with a sieve.
Onion flavor oil with two different onion yields (2 step stir-fry onion flavor oil):
600 g of chopped onion (cut size 5 x 10 ^-1 cm) with 18 g of water added to 90 g of canola oil ("AJINOMOTO Sarasara Canola Oil" manufactured by J-Oil Mills Co., Ltd.) over low heat. The yield was 75% fried onion, which was heated when it reached 50%, and the yield 95% fried onion fried to 95% of the charged weight using the same materials and methods. Yield after fried 75% onion and 95% onion after fried are mixed in a ratio of 1: 3.3 × 10 ⁻¹ and an equal amount of palm oil (“J FlyUp 203” manufactured by J-Oil Mills Co., Ltd.). ) Was added and mixed by heating. After reaching 85 ° C., the mixture was further mixed for 15 minutes while keeping the temperature within the range of 85 ° C. to 95 ° C., and then the solid content was removed with a sieve to prepare a flavor oil.

The sensory evaluation was performed by one specialist panelist, and the strength of the cooked incense possessed by the multi-step stir-fryed onion flavor oil was evaluated according to the following criteria as compared with the one-step fried onion flavor oil.
---: Fresh onion flavor and mellow cooking feeling imparting effect are low-: Fresh onion flavor is strong, but mellow cooking feeling imparting effect is low ±: 1 step stir-fried onion flavor oil equivalent (mellow cooking feeling imparting effect) Yes, but the effect of imparting a fresh onion flavor is low)
++: Fresh onion flavor and mellow cooking feeling imparting effect ++: Fresh onion flavor and mellow cooking feeling imparting effect high ++: Fresh onion flavor and mellow cooking feeling imparting effect are very high It is shown in 1.

(Example 2) Effect of onion amount ratio in each stage 600 g of chopped onion (cut size 5 × 10 ⁻¹ cm) added with 18 g of water was added to canola oil (“AJINOMOTO Sarasara Canola Oil” manufactured by J-Oil Mills Co., Ltd.) At 90g, stir on low heat, and when the weight is 75% of the charged weight, the yield is 75% fried onion (first-stage fried onion) and fried to 95% of the charged weight with the same materials and methods Yield 95% fried onion (second stage fried onion) was mixed in a ratio of 1: 2 × 10 ⁻¹ to 1: 3. Add an equal amount of palm oil (“J FryUp 203” manufactured by J-Oil Mills Co., Ltd.) and mix by heating. After reaching 85 ° C., the mixture is further mixed for 15 minutes while being kept within the range of 85 ° C. to 95 ° C. The solid content was removed with to prepare a flavor oil.

The sensory evaluation is performed by one specialist panelist, and the cooked incense of the two-stage stir-fried onion flavor oil in each quantitative ratio is compared with the one-stage stir-fried onion flavor oil prepared as described in (Example 1). The strength was evaluated. Evaluation was performed according to the same criteria as in Example 1.
The results are shown in Table 2.

(Example 3) Effect of yield after fried onion in each stage 600 g of chopped onion (cut size 5 × 10 ⁻¹ cm) to which 18 g of water was added was added to canola oil (“AJINOMOTO Sarasara Canola Oil” manufactured by J-Oil Mills Co., Ltd.) ) Stir on low heat at 90 g and mix the yielded onion of each yield and raw onion (100% yield onion) after heating when the weight reaches 65% to 95% of the charged weight. did. Add an equal amount of palm oil (“J FryUp 203” manufactured by J-Oil Mills Co., Ltd.) and mix by heating. After reaching 85 ° C., the mixture is further mixed for 15 minutes while being kept within the range of 85 ° C. to 95 ° C. The solid content was removed at 2 to prepare a two-stage fried onion flavor oil.

The sensory evaluation is conducted by one expert panelist, and the cooking incense of the two-stage stir-fried onion flavor oil of each stir-fry yield is compared with the one-stage stir-fried onion flavor oil prepared as described in (Example 1). The strength was evaluated. Evaluation was performed according to the same criteria as in Example 1.
The results are shown in Table 3.

(Example 4) Effect of three-stage stir-fry 600 g of chopped onion (cut size 5 × 10 ⁻¹ cm) to which 18 g of water was added, 90 g of canola oil (“AJINOMOTO Sarasara Canola Oil” manufactured by J-Oil Mills Co., Ltd.), low heat Sautéed, and when the weight reaches 65% to 95% of the prepared weight, stir-fry onion for each yield and raw onion (100% yield onion) are fried in one step: two-step stir-fry: three-step Stir-fried onion = 1: 5 × 10 ⁻¹ : 5 × 10 ⁻¹ was mixed. Add an equal amount of palm oil (“J FryUp 203” manufactured by J-Oil Mills Co., Ltd.) and mix by heating. After reaching 85 ° C., the mixture is further mixed for 15 minutes while being kept within the range of 85 ° C. to 95 ° C. The solid content was removed with to prepare a flavor oil.

The sensory evaluation is performed by one expert panelist, and the cooked incense of the three-step stir-fried onion flavor oil for each fried degree is compared with the one-step stir-fried onion flavor oil prepared as described in (Example 1). The strength was evaluated. Evaluation was performed according to the same criteria as in Example 1.
The results are shown in Table 4.

(Example 5) Powdered flavor oil To 200g of 2-stage fried onion flavor oil prepared by the method of Example 1, 300g of dextrin ("Pine Flow" manufactured by Matsutani Chemical Industry Co., Ltd.) was added and mixed with a whipper to obtain a powdered flavor. An oil was prepared. This powdered flavor oil had a cooking incense equivalent to the flavor oil before powdering. In addition, evaluation of cooking incense was performed by the density | concentration from which the eating density | concentration as flavor oil becomes equivalent with the flavor oil before powdering and powdered flavor oil.

(Reference Example 5) Effect of chopped cut size 18 g of water was added, 600 g total of grated onion and chopped onion (cut size 5 × 10 ⁻¹ cm) with a cut size of 1 mm or less in each quantity ratio were added to canola oil (J -"AJINOMOTO Sarasara canola oil" manufactured by Oil Mills) was fried on low heat, and when the weight became 75% of the charged weight, heating was finished and a 75% yield one-stage fried onion was prepared. Add an equal amount of palm oil (“J FryUp 203” manufactured by J-Oil Mills Co., Ltd.) and mix by heating. After reaching 85 ° C., the mixture is further mixed for 15 minutes while being kept within the range of 85 ° C. to 95 ° C. The solid content was removed with to prepare a flavor oil.

The sensory evaluation was performed by one expert panelist, and the one-step fried onion prepared as described in Example 1 for the cooked incense possessed by the one-step fried onion flavor oil for each quantity ratio of grated and chopped onion The strength was evaluated in comparison with flavor oil. Evaluation was performed according to the same criteria as in Example 1.
The results are shown in Table 5.

According to the present invention, there is provided a flavor oil capable of effectively imparting a preferred cooking aroma to foods and drinks and seasonings. Therefore, the flavor oil in the present invention is particularly useful in the field of food and drink.

This application is based on Japanese Patent Application No. 2015-199467 filed in Japan, the contents of which are incorporated in full herein.

Claims (6)

A method for producing flavor oil, comprising a step of heating a mixture of vegetables and oils belonging to the genus Allium having different yields after frying. The method according to claim 1, wherein the difference in yield after fried vegetables is 5% by weight or more. The method according to claim 1 or 2, wherein the allium-genus vegetable is at least one selected from onion, shallot, leek, leak and garlic. The production method according to any one of claims 1 to 3, wherein the yield after frying is selected from 60 wt% to 100 wt%. When the yield after fried vegetables is a wt% and b wt%, and b ≧ a + 5, the weight ratio of a wt% vegetable to b wt% vegetable is 1: 1 × 10 ⁻¹ to 5 The manufacturing method according to claim 4. The production method according to any one of claims 1 to 5, further comprising a powdering step.