WO2017061524A1 - Procédé de fabrication d'huile aromatisante - Google Patents

Procédé de fabrication d'huile aromatisante Download PDF

Info

Publication number
WO2017061524A1
WO2017061524A1 PCT/JP2016/079718 JP2016079718W WO2017061524A1 WO 2017061524 A1 WO2017061524 A1 WO 2017061524A1 JP 2016079718 W JP2016079718 W JP 2016079718W WO 2017061524 A1 WO2017061524 A1 WO 2017061524A1
Authority
WO
WIPO (PCT)
Prior art keywords
oil
fried
flavor
vegetables
yield
Prior art date
Application number
PCT/JP2016/079718
Other languages
English (en)
Japanese (ja)
Inventor
希 峰島
Original Assignee
味の素株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 味の素株式会社 filed Critical 味の素株式会社
Priority to BR112018006896-9A priority Critical patent/BR112018006896B1/pt
Publication of WO2017061524A1 publication Critical patent/WO2017061524A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof

Definitions

  • 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.
  • 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.
  • 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.
  • Patent Documents 1 to 3 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.
  • 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.
  • flavor oils using the vegetables have a problem of poor storage and cannot be used industrially.
  • Patent Documents 4 to 7 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.
  • This invention aims at providing the manufacturing method of the flavor oil which can provide the cooking fragrance preferable for cooking generally and simply.
  • 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.
  • the present invention is as follows.
  • 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.
  • a fresh vegetable flavor and a mild cooking feeling can be imparted in a balanced manner.
  • highly safe flavor oil can be easily manufactured using the raw material normally used for a foodstuff.
  • 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.
  • 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.
  • 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.
  • a vegetable with a yield of 100% after frying means raw ingredients (vegetables, oil and water) that are not fried.
  • % 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.
  • an allium-genus vegetable with a yield after fried is used as a first-stage vegetable
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 .
  • 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.
  • the first and second stage vegetables may be the same type of vegetables or different types of vegetables.
  • “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.
  • 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.
  • shred allium vegetables such as onions. Although it does not restrict
  • the size of chopping vegetables is not particularly limited.
  • 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 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.
  • a method for fried shredded 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the raw material vegetables and frying 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.
  • 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.
  • b% 100% means raw vegetables.
  • 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.
  • 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.
  • oily components such as aroma components of the vegetables are extracted into the fats and oils.
  • 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.
  • the powder flavor oil can be obtained by stirring using a whipper, a cutter mixer, a kneader or the like.
  • a drying method a conventional method can be used.
  • the mixture is dried by hot air drying, vacuum drying, drum drying, or the like.
  • non-heated mixing of flavor oil and powdered base is preferable from the viewpoint of avoiding aroma volatilization due to heat.
  • a powdered flavor oil can be obtained by granulating the mixture before drying, and drying, pulverizing, and classifying (sieving) the granulated product.
  • 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.
  • preservability improves by pulverizing flavor oil.
  • this powdered flavor oil when used, it only needs to be mixed with other raw materials, and it is highly convenient.
  • 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
  • the additive include an antioxidant.
  • 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.
  • flavor oil and powdered flavor oil obtained by the above production method can further contain a base that is usually used in the perfume field.
  • a base that is usually used in the perfume field.
  • water, ethanol, glycerin, propylene glycol, various animal and vegetable oils and the like can be mentioned.
  • 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.
  • 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.
  • 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.
  • 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.
  • their processed products e.g., microwave cooking food products, instant foods, frozen foods, dried foods etc.
  • 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.
  • 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.
  • 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 %.
  • 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.
  • the powdered flavor oil is the same as described above.
  • the seasoning or food-drinks manufactured by the said manufacturing method are also contained in this invention.
  • Example 1 Effect of Vegetables with Different Yields after Stirring
  • 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.
  • 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.
  • 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.
  • Example 2 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.
  • canola oil AJINOMOTO Sarasara Canola Oil” manufactured by J-Oil Mills Co., Ltd.
  • Example 3 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 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
  • Example 5 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.
  • 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.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Seasonings (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Edible Oils And Fats (AREA)
  • Fats And Perfumes (AREA)

Abstract

L'invention concerne un procédé de production d'une huile aromatisante qui peut fournir un arôme pour la cuisson, le procédé comprenant une étape consistant à chauffer un mélange de matières grasses/huiles végétales et une plante du genre allium, qui est modifié suite à la cuisson.
PCT/JP2016/079718 2015-10-07 2016-10-06 Procédé de fabrication d'huile aromatisante WO2017061524A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
BR112018006896-9A BR112018006896B1 (pt) 2015-10-07 2016-10-06 Método para produção de um óleo flavorizante

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2015199467 2015-10-07
JP2015-199467 2015-10-07

Publications (1)

Publication Number Publication Date
WO2017061524A1 true WO2017061524A1 (fr) 2017-04-13

Family

ID=58487843

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2016/079718 WO2017061524A1 (fr) 2015-10-07 2016-10-06 Procédé de fabrication d'huile aromatisante

Country Status (3)

Country Link
BR (1) BR112018006896B1 (fr)
TW (1) TW201725994A (fr)
WO (1) WO2017061524A1 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPWO2019102914A1 (ja) * 2017-11-22 2020-12-03 株式会社Ｊ−オイルミルズ 粉末油脂組成物の製造方法
CN113017060A (zh) * 2021-03-31 2021-06-25 四川省川海晨洋食品有限责任公司 一种火锅底料及其制备方法
CN113303372A (zh) * 2020-02-26 2021-08-27 丰益(上海)生物技术研发中心有限公司 稻香系列风味稻米油及其制备方法
EP3874960A4 (fr) * 2018-10-29 2021-12-29 Fuji Oil Holdings Inc. Procédé de production d'huile/matière grasse aromatisée à l'amande
WO2022002373A1 (fr) * 2020-06-30 2022-01-06 Symrise Ag Produits fabriqués à partir d'ail à feuilles torsadées

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57174068A (en) * 1981-04-16 1982-10-26 Ajinomoto Co Inc Preparation of oil having taste and flavor
JPS5831938A (ja) * 1981-08-21 1983-02-24 Ajinomoto Co Inc 風味油の製造方法
JPS58121751A (ja) * 1982-01-05 1983-07-20 Ajinomoto Co Inc 風味油の製造法
JPS6070045A (ja) * 1983-09-28 1985-04-20 Ajinomoto Co Inc 風味油の製造法
JPH0847378A (ja) * 1994-08-05 1996-02-20 Takasago Internatl Corp 粉末香味料の製造法
JPH09121767A (ja) * 1995-10-31 1997-05-13 Nisshin Oil Mills Ltd:The 生ニンニク風味油およびその製造法
JP2009268430A (ja) * 2008-05-09 2009-11-19 Kaneka Corp 香味油の製造方法および香味油

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57174068A (en) * 1981-04-16 1982-10-26 Ajinomoto Co Inc Preparation of oil having taste and flavor
JPS5831938A (ja) * 1981-08-21 1983-02-24 Ajinomoto Co Inc 風味油の製造方法
JPS58121751A (ja) * 1982-01-05 1983-07-20 Ajinomoto Co Inc 風味油の製造法
JPS6070045A (ja) * 1983-09-28 1985-04-20 Ajinomoto Co Inc 風味油の製造法
JPH0847378A (ja) * 1994-08-05 1996-02-20 Takasago Internatl Corp 粉末香味料の製造法
JPH09121767A (ja) * 1995-10-31 1997-05-13 Nisshin Oil Mills Ltd:The 生ニンニク風味油およびその製造法
JP2009268430A (ja) * 2008-05-09 2009-11-19 Kaneka Corp 香味油の製造方法および香味油

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
"+Hime+, Fumi Yutaka *Negi Abura*", COOKPAD, 8 January 2012 (2012-01-08), Retrieved from the Internet <URL:http://cookpad.com/recipe/1667713> [retrieved on 20161122] *
AKIRALIFE: "Banno Chomiryo Aonegi to Ninniku no Shiokoji Komi Abura", COOKPAD, 3 June 2012 (2012-06-03), Retrieved from the Internet <URL:http://cookpad.com/recipe/1837515> [retrieved on 20161112] *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPWO2019102914A1 (ja) * 2017-11-22 2020-12-03 株式会社Ｊ−オイルミルズ 粉末油脂組成物の製造方法
JP7346303B2 (ja) 2017-11-22 2023-09-19 株式会社Ｊ－オイルミルズ 粉末油脂組成物の製造方法
EP3874960A4 (fr) * 2018-10-29 2021-12-29 Fuji Oil Holdings Inc. Procédé de production d'huile/matière grasse aromatisée à l'amande
CN113303372A (zh) * 2020-02-26 2021-08-27 丰益(上海)生物技术研发中心有限公司 稻香系列风味稻米油及其制备方法
WO2022002373A1 (fr) * 2020-06-30 2022-01-06 Symrise Ag Produits fabriqués à partir d'ail à feuilles torsadées
CN113017060A (zh) * 2021-03-31 2021-06-25 四川省川海晨洋食品有限责任公司 一种火锅底料及其制备方法

Also Published As

Publication number Publication date
BR112018006896A2 (pt) 2018-10-16
TW201725994A (zh) 2017-08-01
BR112018006896B1 (pt) 2022-09-06

Similar Documents

Publication Publication Date Title
WO2017061524A1 (fr) Procédé de fabrication d&#39;huile aromatisante
CN102239977B (zh) 应用包含长链高不饱和脂肪酸和/或其酯的醇香味改良剂的方法
JP7156270B2 (ja) 焼けた油の風味を付与するための組成物
JP7426777B2 (ja) 風味油の製造方法、食用油脂組成物の製造方法及び食品の製造方法
JP2004154028A (ja) ルウの製造方法
WO2016175323A1 (fr) Composition aromatisante
JP2022133196A (ja) チーズ風シーズニングオイル
TWI788459B (zh) 粉末油脂組成物之製造方法
TWI683629B (zh) 香料組成物
KR101851984B1 (ko) 치즈 스테이크의 제조방법 및 이에 의해 제조된 치즈 스테이크
JP6962910B2 (ja) 風味油の製造方法、風味油混合油の製造方法、風味が高められた食品の製造方法、及び油脂の風味付け方法
JP6361853B2 (ja) ルウ用油中水型乳化物及びそれを使用したソース類またはスープ類
JP2006061065A (ja) 水中油型乳化香味調味料およびその製造方法
KR101369041B1 (ko) 돼지감자와 양파껍질을 이용한 멸치 칼국수 제조방법
JP5654836B2 (ja) クリーム状レトルト食品及びその製造方法
JP2006109801A (ja) 加工豆類およびその製造方法
KR20160132529A (ko) 닭가슴살 및 자색고구마를 함유한 떡복이떡의 제법
TWI683628B (zh) 香料組成物、調味料之製造方法、食品之製造方法、調味料、食品，及調理感之賦予方法
JP3909067B2 (ja) 調味用流動状食品とその製造方法
JP7238455B2 (ja) 食品、香味料および食品の製造方法、ならびに食品に香味を付与する方法
JP7147748B2 (ja) 肉又は豆の焦げ風味を付与するための組成物
JP6733082B2 (ja) 食用の茶葉加工品およびその製造方法
WO2023032659A1 (fr) Agent conférant un arôme semblable à celui de la viande, utilisation d&#39;huile aromatisée à la tomate pour conférer un arôme semblable à celui de la viande, procédé pour conférer un arôme semblable à celui de la viande à un aliment, et procédé de production d&#39;un agent conférant un arôme semblable à celui de la viande
KR20160072430A (ko) 죽엽(竹葉)을 이용한 장어 조리방법
WO2020066710A1 (fr) Procédé de production d&#39;huile aromatisante, procédé de production d&#39;un mélange d&#39;huile aromatisante, et procédé pour conférer un arôme parfumé à un produit alimentaire

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 16853678

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

REG Reference to national code

Ref country code: BR

Ref legal event code: B01A

Ref document number: 112018006896

Country of ref document: BR

ENP Entry into the national phase

Ref document number: 112018006896

Country of ref document: BR

Kind code of ref document: A2

Effective date: 20180405

122 Ep: pct application non-entry in european phase

Ref document number: 16853678

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: JP