WO2020148963A1 - 焦がしチーズ風味を有する風味油の製造法 - Google Patents
焦がしチーズ風味を有する風味油の製造法 Download PDFInfo
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- WO2020148963A1 WO2020148963A1 PCT/JP2019/041956 JP2019041956W WO2020148963A1 WO 2020148963 A1 WO2020148963 A1 WO 2020148963A1 JP 2019041956 W JP2019041956 W JP 2019041956W WO 2020148963 A1 WO2020148963 A1 WO 2020148963A1
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- Prior art keywords
- cheese
- flavor
- oil
- oils
- reaction
- Prior art date
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 129
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 126
- 235000019634 flavors Nutrition 0.000 title claims abstract description 126
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 32
- 238000010438 heat treatment Methods 0.000 claims abstract description 30
- 239000000843 powder Substances 0.000 claims abstract description 29
- 239000011261 inert gas Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 11
- 235000013305 food Nutrition 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 8
- 238000010411 cooking Methods 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 239000007858 starting material Substances 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 85
- 235000019198 oils Nutrition 0.000 description 85
- 239000003925 fat Substances 0.000 description 24
- 235000019197 fats Nutrition 0.000 description 22
- 230000000052 comparative effect Effects 0.000 description 19
- 235000013310 margarine Nutrition 0.000 description 16
- 239000003264 margarine Substances 0.000 description 16
- 239000000203 mixture Substances 0.000 description 14
- 235000008429 bread Nutrition 0.000 description 11
- 238000011156 evaluation Methods 0.000 description 11
- 235000014593 oils and fats Nutrition 0.000 description 9
- 235000005135 Micromeria juliana Nutrition 0.000 description 8
- 241000246354 Satureja Species 0.000 description 8
- 235000007315 Satureja hortensis Nutrition 0.000 description 8
- 235000019482 Palm oil Nutrition 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 6
- 239000002540 palm oil Substances 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 235000012424 soybean oil Nutrition 0.000 description 5
- 239000003549 soybean oil Substances 0.000 description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 239000001301 oxygen Substances 0.000 description 4
- 229910052760 oxygen Inorganic materials 0.000 description 4
- 235000021116 parmesan Nutrition 0.000 description 4
- 235000013550 pizza Nutrition 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- -1 shortening Substances 0.000 description 3
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 235000010724 Wisteria floribunda Nutrition 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 230000009965 odorless effect Effects 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000009967 tasteless effect Effects 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 235000019871 vegetable fat Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- XZIIFPSPUDAGJM-UHFFFAOYSA-N 6-chloro-2-n,2-n-diethylpyrimidine-2,4-diamine Chemical compound CCN(CC)C1=NC(N)=CC(Cl)=N1 XZIIFPSPUDAGJM-UHFFFAOYSA-N 0.000 description 1
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
- 240000006108 Allium ampeloprasum Species 0.000 description 1
- 235000003301 Ceiba pentandra Nutrition 0.000 description 1
- 244000146553 Ceiba pentandra Species 0.000 description 1
- 235000019499 Citrus oil Nutrition 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 235000002245 Penicillium camembertii Nutrition 0.000 description 1
- 235000002233 Penicillium roqueforti Nutrition 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 235000021383 camembert cheese Nutrition 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000010500 citrus oil Substances 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- JCXJVPUVTGWSNB-UHFFFAOYSA-N nitrogen dioxide Inorganic materials O=[N]=O JCXJVPUVTGWSNB-UHFFFAOYSA-N 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 229940035044 sorbitan monolaurate Drugs 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
- 239000010698 whale oil Substances 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
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
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
-
- 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
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
-
- 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
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- 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
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/206—Dairy flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a method for producing a flavor oil having a savory charred cheese flavor and a food product using the flavor oil.
- Patent Document 1 discloses a method in which rice bran is added to the oils and fats and heated. Further, Patent Document 2 discloses a method of adding a complex of lipid and protein, milk solid content milk and water to oil and fat and heating the mixture. Further, Patent Document 3 discloses a method of adding dairy product powder, sugar and amino acid to oil and fat and heating the mixture.
- Patent Document 1 was intended for fats and oils having a rich taste derived from rice oil
- Patent Document 2 was intended for fats and oils imparted with milky flavor and rich taste
- Patent Document 3 was aimed at a flavor oil having a fragrant butter flavor generated when butter was heated and a sweet charred butter flavor such as caramel.
- the present inventor further conducted a study, by heating and reacting fats and oils in the presence of a cheese-derived raw material to find a production method in which a flavor oil having a savory charred cheese flavor is obtained, The present invention has been completed.
- the present invention is (1) A method for producing a flavor oil, which comprises heating an oil or fat to 70 to 130° C. in the presence of a cheese-derived raw material in an amount of 3 to 20% by mass relative to the oil, and removing solids after the reaction.
- the flavor oil which has a savory charred cheese flavor and the foodstuff which uses the flavor oil can be provided.
- the present invention relates to a method for producing a flavor oil having a burnt cheese flavor and a food product using the flavor oil.
- oils and fats can be used. Specifically, soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, cocoa butter, lard, fish oil, whale oil, etc. Examples thereof include animal and vegetable oils and fats, hydrogenated oils thereof, fractionated oils, transesterified oils and the like. Of course, it is also possible to use fats and oils that are a mixture of two or more of these. Among them, vegetable oils and fats having a light flavor are preferable, and soybean oil, rapeseed oil, palm oil, or palm fractionated oil is more preferably used. By using these oils and fats as a base of flavor oil, a savory charred cheese flavor can be imparted.
- a cheese-derived raw material is used for the purpose of flavoring fats and oils.
- the cheese-derived raw material includes cheese paste, sliced cheese, crushed cheese, cheese powder, and the like, and two or more kinds can be used in combination.
- cheese powder is most preferable because it is more finely pulverized to improve the contact efficiency with fats and oils and thus the flavor component is easily extracted.
- cheese powder is cheese processed into powder.
- the cheese-derived raw material it is necessary to heat the cheese-derived raw material in the total amount of 3 to 20% by mass.
- 3% by mass of oil means that the cheese-derived raw material is added by 3 kg to 100 kg of fats and oils.
- the total amount of cheese-derived raw materials is more preferably 5 to 18% by mass, and further preferably 8 to 15% by mass.
- the type of cheese powder is not particularly limited, but generally crushed ultra-hard cheese such as Romano cheese and parmesan cheese, dehydrated by a fluidized bed dryer or the like, and those produced by pulverization or Examples include those produced by pulverizing and melting cheddar cheese, gouda cheese, and the like into process cheese, dehydrating the resulting product with a belt dryer or spray dryer, and pulverizing the product.
- a hard or semi-hard type such as cheddar cheese, Emmental cheese, Edam cheese, Gurier cheese, and Gouda cheese, it is possible to impart a savory charred cheese flavor to fats and oils.
- the water content of the cheese powder is preferably 8% by mass or less, more preferably 6% by mass or less, and further preferably 5% by mass or less. Therefore, the amount of water in the reaction system before the temperature rise to the reaction temperature is preferably 2% by mass or less, more preferably 1.5% by mass or less, and further preferably 1% by mass or less. In the present invention, the water content of cheese powder was measured by the oven drying weight loss method.
- a cheese-derived raw material is added in a specified amount and heated at 70 to 130°C.
- a good charred cheese-flavored oil and fat can be obtained.
- the burning odor may become stronger.
- the amount may be more than 0.5% by mass.
- the cheese-derived raw material it is preferable to add a specified amount of the cheese-derived raw material and allow the reaction at a specified temperature for 0.1 to 3.0 hours.
- the scented cheese-flavored oil and fat can be obtained by reacting for more preferably 0.3 to 2.5 hours, and further preferably for 0.5 to 2.0 hours.
- the degree of vacuum is preferably 60 mmHg or less, more preferably 55 mmHg or less, and further preferably 50 mmHg or less.
- the reaction system in a pressurized state at a specified heating temperature.
- the reaction is preferably carried out under pressure as a pressure condition, more preferably 0.04 to 0.4 MPa, further preferably 0.06 to 0.3 MPa.
- Such heat treatment is performed using, for example, an autoclave, a vacuum heating/pressurizing stirrer, or the like.
- the cheese-derived raw material is added in a specified amount, and the reaction is carried out in a reaction system under an inert gas atmosphere at a specified heating temperature.
- the oxygen concentration in the reaction system is preferably 5.0% by volume or less, more preferably 1.0% by volume or less, and further preferably 0.5% by volume or less.
- the volatile aroma component that contributes to the flavor can be left in the oil while suppressing the thermal deterioration of the oil and fat, which is more preferable.
- examples of the inert gas for reducing the oxygen concentration in the reaction system include nitrogen and carbon dioxide.
- the reaction system is preferably kept in an inert gas atmosphere before heating and heating, but it may be performed after heating and heating.
- a specified amount of cheese-derived raw material is added to a specified fat or oil. After that, the mixture is reacted with stirring at a specified heating temperature and time.
- the reaction is carried out by starting the time measurement from the time when the oil and fat temperature reaches the temperature set as the heating temperature and maintaining the set temperature within a range of plus or minus 5°C for the set time.
- the temperature rise may slow down until it reaches the specified heating temperature, but this is not considered as a deliberate change.
- the solid content containing the added cheese-derived raw material is removed.
- the removal can be performed by filtration with a filter paper, but in the case of large-scale production, a filter press or a centrifuge can be used. In this way, the flavor oil having the desired charred cheese flavor can be prepared.
- the flavor oil having a charred cheese flavor obtained by the production method according to the present invention has a heating reaction at a relatively low temperature for a short time, so that oxidative deterioration of the obtained flavor oil is hardly observed.
- the residual water content in the flavor oil obtained by the production method according to the present invention is preferably 0.5% by mass or less, more preferably 0.3% by mass or less, and further preferably 0.2% by mass. It is as follows.
- Flavor oil having a charred cheese flavor obtained by the production method according to the present invention salad using a cheese material, pasta, bread, pizza, gratin, baked confectionery, etc., because it is possible to enhance the cheese flavor, It is possible to obtain a savory cheese flavor while reducing the amount of cheese used.
- a pizza dough having a charring flavor can be produced by kneading the dough into pizza dough. Further, it can be used for various foods such as margarine, shortening, cream, filling, and Western confectionery which are difficult to use as they are even though they are desired to have cheese flavor.
- a flavor oil having the burnt cheese flavor of Example 2 was obtained in the same manner as in Example 1, except that the emmental cheese powder was replaced with parmesan cheese powder (water content 3% by mass, manufactured by Lactosan Co., Ltd.).
- a flavor oil having the burnt cheese flavor of Example 3 was obtained in the same manner as in Example 1 except that the emmental cheese powder was replaced with gouda cheese powder (water content 3% by mass, manufactured by Lactosan Co., Ltd.).
- a flavor oil having the burnt cheese flavor of Example 4 was obtained in the same manner as in Example 1 except that Gorgonzola cheese powder (water content: 3% by mass, manufactured by Kerry) was used instead of the Emmental cheese powder.
- a flavor oil of Comparative Example 1 was obtained in the same manner as in Example 1 except that the whole milk powder (water content 3% by mass or less, milk fat content 26% by mass, manufactured by Morinaga Milk Industry Co., Ltd.) was used instead of the emmental cheese powder.
- a flavor oil having the burnt cheese flavor of Example 5 was obtained in the same manner as in Example 1, except that the amount of cheese powder added was changed from 8.0% to 3.0%.
- a flavor oil having the burnt cheese flavor of Example 6 was obtained in the same manner as in Example 1, except that the addition amount of cheese powder was changed from 8.0% to 15.0%.
- Emmental cheese powder After adding 40 g of Emmental cheese powder to 500 g of palm olein (manufactured by Fuji Oil Co., Ltd.) in a three-necked flask having a volume of 1 L, after stirring at 80° C. for 1.0 hour while stirring (350 rpm) under a reduced pressure of 50 mmHg, After cooling to 60° C., the oil and fat and the solid content were filtered off with a filter paper (Advantech Toyo No. 5C) to obtain a flavor oil having the burnt cheese flavor of Example 7.
- a filter paper Advancedtech Toyo No. 5C
- a flavor oil having the burnt cheese flavor of Example 8 was obtained in the same manner as in Example 7, except that the heating temperature was changed from 80°C to 120°C.
- a flavor oil of Comparative Example 2 was obtained in the same manner as in Example 7, except that the heating temperature was changed from 80°C to 60°C.
- a flavor oil of Comparative Example 3 was obtained in the same manner as in Example 7, except that the heating temperature was changed from 80°C to 150°C.
- Soybean oil was added to a 1 L three-necked flask in the same manner as in Example 1 except that the reaction system was filled with nitrogen as an inert gas to adjust the oxygen concentration to 0.1% by volume or less and the reaction was performed without reducing the pressure.
- the reaction system was filled with nitrogen as an inert gas to adjust the oxygen concentration to 0.1% by volume or less and the reaction was performed without reducing the pressure.
- a flavor oil having the burnt cheese flavor of Example 10 was obtained in the same manner as in Example 9, except that the heating time was changed from 1.0 hour to 2.0 hours.
- Example 8 kg of soybean oil was placed in a 10 L reaction vessel in the same manner as in Example 1 except that nitrogen was charged using an autoclave to reduce the oxygen concentration to 0.1 vol% or less and the reaction was performed under a pressure of 0.15 MPa.
- 640 g of Emmental cheese powder was added to the mixture, and the mixture was reacted at 100° C. for 0.5 hours while stirring (350 rpm), cooled to 60° C., the oil and fat and the solid content were filtered off with a filter paper, and the burnt cheese flavor of Example 11 was added.
- the flavor oils obtained in Study 1 were evaluated according to the above-mentioned “Method for evaluating flavor oils and fats”, and the results are shown in Table 1 below.
- the charred cheese flavor was different from the flavor of the cheese itself used as the raw material, but it was a flavor in which the aroma when the cheese was baked and the rich flavor peculiar to cheese were felt. Therefore, even when used in foods that do not use cheese, the cheese flavor can be imparted without dislike.
- the refined palm oil, palm olein, and soybean oil used as raw materials were tasteless and odorless.
- An oil phase was prepared by adding 0.7 part of an emulsifier to an oil phase containing 3 parts of extremely hardened palm oil, 42 parts of the flavor oil of Example 9, and 38 parts of palm olein.
- An aqueous phase prepared by mixing 0.3 parts of salt and 16.0 parts of water was gradually added thereto, and the pre-emulsified product was sterilized at 80° C. for 15 minutes, and then rapidly plasticized by a combinator to obtain Example 12.
- Margarine was prepared.
- the margarine of Comparative Example 4 was prepared in the same manner as in Example 12, except that the flavor oil of Example 9 was replaced with the refined palm oil that was tasteless and odorless.
- a margarine of Comparative Example 5 was prepared by performing the same treatment as in Comparative Example 4 except that 3.4 parts of Emmental cheese and 12.6 parts of water were used.
- the amount of Emmental cheese powder blended in Comparative Example 5 was blended so as to be the same as the amount added when the flavor oil of Example 9 was prepared.
- a copoutheastern bread was prepared according to the formulation shown in Table 3. That is, using a vertical mixer, 100 parts of strong flour, 8 parts of upper sucrose, 1.8 parts of salt, 2 parts of skim milk powder, 3 parts of yeast, 0.1 part of yeast food, 10 parts of kneaded margarine, and 67 parts of water were added. In addition, I kneaded. The resulting dough was subjected to primary fermentation for 60 minutes at a temperature of 27°C and a humidity of 75%. Next, dough-mold the dough divided into 1kg pieces into a coppe pan, and proof it at a temperature of 37°C and a humidity of 75% for 60 minutes. Was prepared.
- a coppe bread of Example 13 was prepared by using Example 12 mixed with flavor oil as the kneaded margarine according to the method for preparing coppe bread described above.
- a coppe bread of Comparative Example 6 was prepared in the same manner as in Example 13 except that the margarine of Comparative Example 4 containing no flavor oil was used instead of Example 12.
- a coppe bread of Comparative Example 7 was prepared in the same manner as in Example 13, except that the margarine of Comparative Example 5 was used instead of Example 12.
- a flavor oil having a charred cheese flavor can be produced by adding a cheese-derived raw material to a fat and heating it. It was also confirmed that flavor oils and fats prepared by depressurizing, pressurizing, and/or substituting the reaction system with an inert gas can increase the flavor intensity. Furthermore, it was confirmed that even in foods that do not use cheese, a flavorful cheese flavor can be imparted by using these flavor oils.
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Edible Oils And Fats (AREA)
- Dairy Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seasonings (AREA)
Abstract
Description
はじめに、特許文献1は米油に由来するこく味を有する油脂、特許文献2は乳風味とコク味が付与された油脂を目的とするものであった。また、特許文献3はバターを加熱した際に生成する香ばしいバター風味とカラメルのような甘みの焦がしバター風味を有する風味油を目的とするものであった。しかし、消費者ニーズの多様化により更なる新しい風味油が求められていた。このような背景の中、本発明者はさらに検討を行ったところ、油脂をチーズ由来原料の存在下で加熱し反応させることにより、香ばしい焦がしチーズ風味を有する風味油が得られる製造法を見いだし、本発明を完成させた。
(1)油脂を、チーズ由来原料が対油3~20質量%の存在下、70~130℃に加温し、反応後に、固形分を除去することを特徴とする風味油の製造法、
(2)チーズ由来原料が水分量8質量%以下のチーズパウダーである、(1)記載の製造法、
(3)減圧状態で反応させる、(1)又は(2)に記載の製造法、
(4)加圧状態で反応させる、(1)又は(2)に記載の製造法、
(5)不活性ガス雰囲気下で反応させる、(1)又は(2)に記載の製造法、
(6)不活性ガス雰囲気下で加熱し昇温する、(5)に記載の製造法、
(7)(1)~(6)いずれか1つに記載の製造法により製造される風味油を使用した食品、
に関するものである。
なかでも、その油脂自体があっさりした風味である植物性油脂が好ましく、大豆油、菜種油、パーム油、またはパーム分別油を使用することがさらに好ましい。これらの油脂を風味油のベースとすることにより、香ばしい焦がしチーズ風味を付与することができる。
本発明において、チーズ由来原料とはチーズペーストやスライスチーズ、粉砕したチーズ、チーズパウダー等があげられ、2種以上を併用して使用する事もできる。なかでも、細かく粉砕されていることで油脂との接触効率が上がることにより風味成分を抽出しやすいためチーズパウダーが最も好ましい。本発明において、チーズパウダーとはチーズを粉末状に加工したものである。
チーズ由来原料の合計量は、より好ましくは5~18質量%であり、さらに好ましくは8~15質量%である。
したがって、反応温度までの昇温を始める前の反応系内の水分量は、2質量%以下であることが好ましく、1.5質量%以下がより好ましく、さらに好ましくは1質量%以下である。
なお、本発明においてチーズパウダーの水分量は、オーブン乾燥減量法により測定した。
本発明に係る製造法においては、チーズ由来原料を規定量添加して、70~130℃で加熱する。より好ましくは80~120℃、さらに好ましくは90~110℃の加熱により、良好な焦がしチーズ風味油脂を得ることができる。
規定より高い温度で加熱すると、焦げ臭が強くなる場合があり、逆に規定の温度より低い温度で加熱すると、得られる風味油のチーズ風味が十分ではないだけでなく、風味油中の残存水分量が0.5質量%より多くなってしまう場合がある。
このような加熱処理は、例えば、オートクレーブ、真空加熱加圧撹拌機などを用いて行われる。
但し、チーズ由来原料が含有している水分が蒸発する場合には、規定の加熱温度に達温するまでに温度上昇が鈍くなる場合があるが、これは故意な変動と見なさない。
また、本発明に係る製造法によって得られる風味油中の残存水分量は、0.5質量%以下であることが好ましく、より好ましくは0.3質量%以下、さらに好ましくは0.2質量%以下である。
検討1 風味油の調製
上述の配合で調製した風味油は、洋菓子素材の開発に従事し、日々、試作された洋菓子の官能評価を行っているパネラー5名により、焦がしチーズ風味をイメージしながら合議にて上記サンプルの官能評価を行った。風味評価の結果として、3点以上を合格とした。
評価基準
5: チーズを焼いた時の香ばしさ、および風味の厚みを強く感じられる。
4: チーズを焼いた時の香ばしさ、および風味の厚みを感じられる。
3: チーズを焼いた時の香ばしさを感じられるが、やや弱い。
2: 焦げ臭が感じられる、またはチーズを焼いた時の香ばしさはほとんど感じられない。
1: チーズを焼いた時の香ばしさはまったく感じられず、少し甘い乳風味が感じられる。
上述の「風味油脂の評価法」のパネラーと同じ5名により、調製後、冷蔵したマーガリンサンプルを20℃に調温し、風味油を配合していない比較例4のマーガリンを基準にした風味評価を行った。その結果、実施例12のマーガリンは、チーズパウダーを配合していないにもかかわらず、チーズを焼いた時の香ばしさを強く感じるものであった。また、風味油を調製する時の添加量と同量のエメンタールチーズパウダーをそのままマーガリンに配合した比較例5の風味は、実施例12に比べてチーズ風味を感じにくく、チーズ様の好ましい香ばしさを感じることは出来なかった。なお、実施例12、比較例4、5の口溶けについては、大きな差異は感じられず、同等であった。
検討3 コッペパンの調製
表3に示す配合に従いコッペパンを調製した。すなわち、縦型ミキサーを用いて強力粉100部、上白糖8部、食塩1.8部、脱脂粉乳2部、イースト3部、イーストフード0.1部、練り込みマーガリン10部に、水67部を加えて捏ね上げた。出来た生地は温度27℃、湿度75%で60分一次発酵をとった。次に、1kgずつに分割した生地をコッペパン状にドック成型し、温度37℃、湿度75%で60分間ホイロをとった後、オーブン(上210℃、下190℃)で12分間焼成してコッペパンを調製した。
上述の「風味油脂の評価法」のパネラーと同じ5名により、調製したコッペパンサンプルについて比較例6を基準として、調製後1日経過したコッペパンサンプルの風味評価を行った。その結果、実施例13は香ばしいチーズの香りを生地全体に感じた。また、比較例7は、若干チーズの風味は感じものの香ばしさは弱く、特に生地内部では比較例6と同様のパン由来の香りを感じた。コッペパンの浮きや食感に関しては、実施例13と比較例6、7とで大きな差異は認められなかった。
油脂にチーズ由来原料を添加し加熱することで、焦がしチーズ風味を有する風味油の製造ができることが示された。また、反応系内を減圧、加圧、および/または不活性ガスで置換して調製された風味油脂は、その風味強度を増すことができることも確認された。さらに、チーズを使用していない食品でも、これらの風味油を使用することにより香ばしいチーズ風味を付与できることが確認された。
Claims (7)
- 油脂を、チーズ由来原料が対油3~20質量%の存在下、70~130℃に加温し、反応後に、固形分を除去することを特徴とする風味油の製造法。
- チーズ由来原料が水分量8質量%以下のチーズパウダーである、請求項1記載の製造法。
- 減圧状態で反応させる、請求項1又は2に記載の製造法。
- 加圧状態で反応させる、請求項1又は2に記載の製造法。
- 不活性ガス雰囲気下で反応させる、請求項1又は2に記載の製造法。
- 不活性ガス雰囲気下で加熱し昇温する、請求項5に記載の製造法。
- 請求項1~6いずれか1項に記載の製造法により製造される風味油を使用した食品。
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US17/422,311 US20220079181A1 (en) | 2019-01-16 | 2019-10-25 | Method for producing flavor oil having burnt cheese flavor |
EP19910367.2A EP3912474A4 (en) | 2019-01-16 | 2019-10-25 | PROCESS FOR PRODUCTION OF AROMA OIL WITH BURNT CHEESE AROMA |
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EP3912474A4 (en) | 2022-10-05 |
BR112021013454A2 (pt) | 2021-10-19 |
CN113301806A (zh) | 2021-08-24 |
JP6590094B1 (ja) | 2019-10-16 |
US20220079181A1 (en) | 2022-03-17 |
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