WO2023189331A1 - Method for manufacturing flavor oil - Google Patents
Method for manufacturing flavor oil Download PDFInfo
- Publication number
- WO2023189331A1 WO2023189331A1 PCT/JP2023/008900 JP2023008900W WO2023189331A1 WO 2023189331 A1 WO2023189331 A1 WO 2023189331A1 JP 2023008900 W JP2023008900 W JP 2023008900W WO 2023189331 A1 WO2023189331 A1 WO 2023189331A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- flavor
- oil
- producing
- flavor oil
- foods
- Prior art date
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Images
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
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Definitions
- the present invention relates to a method for producing flavor oil.
- Patent Document 1 describes a method for manufacturing and applying a liquid fragrance oil capsule, and while using such substances by dissolving them in fats and oils is one way to use them, the scent is slightly different from the scent of the material. It's the flavor.
- the above-mentioned foods involve the process of transferring aromas by heating, so if the temperature is too high, the burnt aroma may transfer, the aroma components may volatilize during manufacturing, and productivity and cleaning may be affected due to tank agitation. There was a problem with bad sex.
- finely crushed particles can be used to increase efficiency, but this requires an additional crushing step and must be allowed to stand until it precipitates, making it an inefficient process. The fineness may also cause problems during final separation.
- the purpose is to provide a method for efficiently producing highly fragrant flavor oil.
- Patent Document 1 uses encapsulated flavoring, so it can be expected that it will have a strong aroma when chewed. Difficult to reproduce. Even if ordinary fragrances are used, the fragrance differs from that of the food material itself.
- tank agitation is difficult to produce continuously and has poor productivity and cleaning performance.
- an object of the present invention is to provide a process that can trap fragrance without volatilization, and a highly fragrant flavored oil obtained thereby.
- the present inventors have developed a process that efficiently obtains a highly fragrant flavored oil in which the scent is trapped without volatilizing using an extruder and a die attached to the tip, and a process that effectively preserves the aroma.
- the present inventors have discovered that it is possible to obtain a highly fragrant flavor oil that is trapped without volatilizing, and has completed the present invention.
- the present invention (1) A method for producing flavor oil having the following steps (A) and (B), (A): A process of introducing raw materials including flavor materials and oils and fats into an extruder, kneading and heating under pressure to obtain a kneaded product, (B): A step of extruding the kneaded material under normal pressure from a die installed at the exit of the extruder to obtain an extrudate, and obtaining a flavor oil by separating fats and oils from the extrudate; (2) The method for producing a flavored oil according to (1), wherein the raw materials contain 1 to 20% by weight of flavoring materials and 80 to 99% by weight of fats and oils; (3) The method for producing flavor oil according to (1), wherein the moisture content of the flavor material is 0.1 to 70% by weight; (4) The method for producing flavor oil according to (2), wherein the moisture content of the flavor material is 0.1 to 70% by weight; (5)
- the die has a structure in which a part thereof includes a mesh
- the method for producing flavor oil of the present invention is characterized by having the following steps (A) and (B).
- the flavor oil produced according to the present invention can impart a desirable flavor and taste to foods. It can be used at various times, and has a variety of uses, such as adding it to food just before eating to give it a flavor, or kneading it into food to give it a scent when you put it in your mouth and chew.
- An extruder generally has a mechanism that feeds raw materials from a raw material supply port into a barrel using a screw placed inside the barrel, kneads, pressurizes (compresses), and heats the raw materials. A die with a shaped hole is attached.
- An extruder can be used, and one with one shaft, two shafts, or three or more shafts can be used. Among these, a twin-screw extruder can be preferably used.
- a common use is for texturing fabrics. Textured protein materials, puff materials, etc. can be made using protein raw materials and starch raw materials.
- extruders are not used in the process of adding a large amount of oil, adding flavor, and finally separating it.
- An example of an oil extractor that has a process similar to that of an extruder is an oil extractor.
- An example is Suehiro EPM Co., Ltd.'s Expeller.
- the expeller is equipped with a screw similar to an extruder and is used to extract oil, that is, to separate oil, but even if this expeller is used, the problem of the present application cannot be solved.
- the reason for this is as follows.
- solid materials such as soybeans and rapeseed are placed in an expeller and compressed using pressure toward the exit of the screw to separate the oil.
- the structure of the expeller has a barrel section with many holes from just after the raw material input port to the screw exit section, and the oil squeezed from the solids can be efficiently separated through these holes. can.
- the present invention does not involve squeezing oil from a large amount of oil-containing solids to separate the oil, but instead adding a large amount of oil and a small amount of solids, and adding a scent derived from the solids to the oil. It separates the oil. If a device such as an expeller is used for the purpose of the present invention, the oil will separate from the hole in the barrel immediately after the raw materials are added and before the oil has a chance to impart the scent derived from the solids to the oil. , it is estimated that the flavor oil of the present invention cannot be produced. Furthermore, since Expeller is an open process, it also has the disadvantage that the aroma escapes.
- the process (A) of producing flavor oil is a process of introducing raw materials containing flavor materials and fats and oils into an extruder, kneading and heating under pressure to obtain a kneaded product.
- the conditions for supplying raw materials containing fats and oils and flavor materials to an extruder, kneading and heating under pressure to obtain a kneaded product can be appropriately selected and adjusted based on known conditions.
- the barrel outlet temperature is preferably 80 to 220°C, more preferably 90 to 150°C.
- the extruder is a closed system and can also incorporate cooking aromas into the oil.
- the die pressure at the tip of the barrel is preferably 0.2 to 10 MPa, more preferably 0.5 to 4 MPa.
- the amount of fat and oil is preferably 80 to 99% by weight, more preferably 82 to 99% by weight, based on the input raw materials.
- the amount of the flavor material in the raw materials is preferably 1 to 20% by weight, more preferably 1 to 15% by weight.
- Process B In the flavor oil manufacturing process (B), the kneaded material is extruded under normal pressure through a die installed at the outlet of the extruder to obtain an extrudate, and the extrudate is separated into fats and oils and insoluble materials to produce flavor oil. This is the process of obtaining
- the die installed at the exit of the extruder is, in one embodiment, a die that has been used in the production of textured protein materials and puff products, or in the case of producing non-expanded type textured protein materials.
- a cooling die used for this purpose can be used.
- the die of the present invention is preferably cylindrical, and more preferably has a structure in which a portion of the cylindrical die includes a mesh.
- a cylindrical shape is preferable in that the kneaded material extruded from the die is less likely to stagnate.
- the flavor may be affected by the retention of the kneaded material extruded from the die in the corners.
- a die having such a structure including a mesh is different from a die or a cooling die that has been used in the production of conventional structured protein materials and puff products.
- the mesh size is not particularly limited as it is appropriately determined depending on the state of the extrudate, but is preferably 40 to 200 mesh, more preferably 60 to 150 mesh. Since the cross-sectional area of the cylindrical die is correlated with the flow rate of the extruder, the optimum size can be appropriately set according to the operating conditions. For example, if you want to produce in large quantities, you need to increase the cross-sectional area.
- FIG. 1 shows a schematic diagram of a cylindrical die with a mesh on the side viewed from the side. Further, a separator having an equivalent mesh structure may be attached after the extruder.
- flavoring material Although the origin of the flavor material used in the present invention does not matter, food components that emit a fragrance are essential. For example, garlic, ginger, sesame, chili pepper, wasabi, mustard, poppy fleas, yuzu, pepper, nutmeg, cinnamon, paprika, cardamom, cumin, saffron, allspice, cloves, Japanese pepper, orange peel, fennel, licorice, fenugreek, dill.
- Spices such as lucido, cacao, long pepper, black pepper, herbs, rice bran, fermented products such as miso, sugars, tea leaves such as green tea, beef extract, pork extract, chicken extract, onion extract, clam extract, oyster extract, yeast extract etc., protein hydrolysates, coconut, almond, coffee, green onion, onion, etc.
- fermented products such as miso, sugars, tea leaves such as green tea, beef extract, pork extract, chicken extract, onion extract, clam extract, oyster extract, yeast extract etc.
- protein hydrolysates coconut, almond, coffee, green onion, onion, etc.
- the scent of garlic is desirable because it masks the unique scent of plant-based food materials.
- the particle size of the flavoring material is not particularly limited, as long as it is of a size that can be pushed through the screw of the extruder, it can be pulverized to some extent inside the barrel. On the other hand, it is preferable that the particle size is finer because the surface area becomes larger and fragrance is more likely to be generated.
- the moisture content of the flavor material can be determined depending on the reaction conditions. For example, when producing a roasty flavor, it is better to lower the moisture content.
- the moisture content of the flavor material is preferably 0.1 to 70% by weight, more preferably 1 to 50% by weight, and even more preferably 5 to 30% by weight.
- oils and fats used in the present invention include palm oil, coconut oil, palm kernel oil, soybean oil, rapeseed oil, sunflower seed oil, high oleic sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, and kapok.
- vegetable oils and fats such as moringa oil, sesame oil, and evening primrose oil, and medium-chain fatty acid triglycerides, and single or mixed oils of the above oils and fats, their hydrogenated oils, fractionated oils, hydrogenated fractionated oils, fractionated hydrogenated oils, and transesterified oils. Processed oils and fats can be used. These fats and oils can be used alone or in combination of two or more.
- the flavor oil obtained by the present invention is strongly scented with various flavor materials, and can be added to various foods to impart good aromas derived from various flavor materials to the food.
- Various aromas can be imparted to foods by combining one or more flavor materials; for example, aromas can be imparted by Maillard reaction by combining protein hydrolysates and saccharides.
- the flavor oil of the present invention is added, mixed, emulsified, dissolved, dispersed, etc. during or after the production of each food product to impart a good aroma derived from various flavor materials to the food product.
- Examples of foods include cooked rice such as cooked rice, pilaf, and fried rice, sauces such as sauce, pasta sauce, and demi-glace sauce, soups such as ramen soup, consommé soup, and stew, dressings, mayonnaise, ponzu sauce, and ingredients for Chinese cuisine. , seasonings such as hot pot soup, processed meat foods such as hamburgers, meatballs, sausages, nuggets, gyoza, meat buns, shumai, minced meat cutlets, croquettes, minced meat, meatballs, plant-based meat substitute products, cookies, butter rolls, etc. Examples include confectionery and bread products.
- Examples 1 to 9 (Separation of fats and oils and insoluble materials using a special cylindrical die with a mesh)
- the present inventor thought that as a process to solve these problems, flavor oil could be obtained continuously in a closed system by attaching a special cylindrical die with a mesh to the extruder, and developed this process. was conducted and evaluated.
- a cylindrical die with a diameter of 40 mm and a length of 30 cm was manufactured, of which 20 cm was made into a mesh portion.
- the mesh part is removable, allowing you to change the mesh size.
- a twin-screw extruder (manufactured by Kowa Kogyo Co., Ltd.) was used as the extruder, and the test was carried out under the following conditions. ⁇ Solid raw material flow rate: 2.5 kg/hour ⁇ Amount of added oil: 22.5 kg/hour ⁇ Screw rotation speed: 100 rpm ⁇ Die mesh part: 100 mesh (opening 150 ⁇ m) ⁇ Barrel temperature: listed below
- yeast extract Himax GL, manufactured by Fuji Foods Co., Ltd., moisture 4.5%
- garlic powder GABAN, manufactured by House Foods Co., Ltd., moisture 5.4%
- ginger powder GABAN, (manufactured by House Foods Co., Ltd., water content 9.4%)
- palm oil Palm Ace 10, manufactured by Fuji Oil Co., Ltd.
- Table 1 palm oil and various flavor materials are introduced into the extruder, kneaded and heated under pressure to obtain a kneaded product. Extrusion was carried out under normal pressure to obtain an extrudate, and oil and fat were separated from the extrudate to obtain a flavor oil.
- Example 10 Study on centrifugation The effect of centrifugal separation on extrudates treated with an extruder equipped with a die without mesh was studied.
- An extrudate was obtained under the same formulation and operating conditions as in Example 7, except that an extruder equipped with a die without a mesh was used, and the extrudate was centrifuged at 3000 rpm for 10 minutes (H-80F, Co., Ltd.). ) manufactured by Kokusan) to obtain a flavor oil, and evaluated in the same manner as in Example 7. As shown in the results in Table 2, the flavor oil obtained by centrifugation also had good sensory evaluation results.
- a flavor oil obtained by simply mixing the mixture in a container and centrifuging the mixture without using an extruder was also used as a comparison. That is, yeast extract and palm oil with the same water content as in Example 7 were placed in a vat, and stirred for 60 minutes while heating in a 90° C. oil bath. Thereafter, the mixture was centrifuged at 3000 rpm for 10 minutes (H-80F, manufactured by Kokusan Co., Ltd.) to obtain a flavor oil, which was similarly filtered through filter paper (Comparative Example 1). The results are summarized in Table 3 below.
- Examples 11 to 16 Next, we verified the moisture content.
- a plant protein hydrolyzate (Proextract W, manufactured by Banshu Seasoning Co., Ltd.) was used as a flavoring material, and the influence of water in the flavoring material was confirmed.
- the water content shown in Table 4 is the water content of the vegetable protein hydrolyzate after water content adjustment, that is, the water content in the solid content.
- a twin-screw extruder (manufactured by Kowa Kogyo Co., Ltd.) was used as the extruder, and the test was carried out under the following conditions.
- ⁇ Solid content raw material flow rate 2.5 kg/hour
- added water amount See Table 4
- ⁇ Added oil amount 22.5 kg/hour
- ⁇ Screw rotation speed 100 rpm
- Die mesh part 100 mesh (opening 150 ⁇ m)
- Barrel temperature Inlet side 40°C, center 120°C, outlet side 130°C
- the flavor evaluation of the flavor oils in Examples 1 to 9 was based on a 3-point evaluation based on the almost homogeneous aroma tendencies of each flavor material.
- Examples 11 to 16 in which plant protein hydrolyzate was used as the flavor material, it was found that there were several scent elements, and it was not possible to evaluate only the strength or weakness of the scent of the plant protein hydrolyzate. Therefore, five panelists discussed the evaluation method for the fragrance felt in this example, and decided to evaluate the following two items. That is, we decided to evaluate the following two points: (1) the cooking aroma felt at the top when smelling the aroma, and (2) the meat-like aroma felt from the middle when put in the mouth. Each of the obtained flavor oils was evaluated by the five panelists described above based on the following evaluation criteria.
- flavor oils could be similarly produced even if the water content was changed.
- the lower the water content in the solid content the deeper and richer the cooking aroma and the meat-like aroma derived from the hydrolyzed vegetable protein.
- Particularly in the moisture range of 5 to 30% a good cooking aroma and a meat-like aroma derived from vegetable protein hydrolyzate were felt.
- the quality of the fragrance differs depending on the moisture content, but if the moisture content is too high, it will liquefy and come out through the 100-mesh mesh, making it difficult to separate it properly.
- the flavor oils of Examples 11 to 16 had the same residual weight % as the flavor oil of Example 7, indicating that they could be separated well. It was confirmed.
- Flavor oil obtained by mixing fats and oils and flavor materials without using an extruder was evaluated. That is, 450 g of palm oil (Palm Ace 10, manufactured by Fuji Oil Co., Ltd.) was put into a vat, and 50 g of vegetable protein hydrolyzate (Proextract W, manufactured by Banshu Seasoning Co., Ltd.) was added (moisture 3.8%). The water content was adjusted to 20.1% and 29.4%, and heated in an oil bath at 100° C. for 10 minutes while stirring. Stirring was performed at 500 rpm. The resulting mixture was centrifuged at 3000 rpm to obtain flavor oil, which was used for flavor evaluation.
- the aroma obtained through the stirring process using these vats had different characteristics from that obtained using the extruder. Specifically, after putting it in the mouth, there was a strong scent that entered the nose, resembling rich animal fat. This is thought to be due to the precision closed system nature of the extruder, which causes less aroma to be lost during heating and stirring.
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Abstract
The purpose of the present invention is to provide a method which enables efficient manufacture of fragrant flavor oil. It has been discovered that, with an extruder and a die attached to a tip thereof, it is possible to obtain: a process for efficiently obtaining fragrant flavor oil in which flavor is retained without being volatilized; and fragrant flavor oil in which flavor is retained without being volatilized.
Description
本発明は、香味油の製造方法に関する。
The present invention relates to a method for producing flavor oil.
動物性食品を植物ベースの原料で置き換えようとする昨今の潮流がより強まりつつある中、組織状蛋白素材は、より畜肉様の弾力感のある食感が求められると共に、風味の面でも優れた品質のものを提供することが、顧客から益々求められている。一般的に植物の香りは動物性食品の香りとは異なるものであり、同様の食べ方をすると違和感を感じてしまうためである。例えば植物性のハンガーガーパティにおいては、消費者は肉と同じ感覚で食べるため、植物由来の穀物臭がすると違和感を感じてしまう。よって植物性蛋白由来の穀物臭をマスキングするために香辛料などを多く使用している。
With the recent trend of replacing animal foods with plant-based ingredients gaining strength, structured protein materials are required to have a chewy texture more similar to meat, as well as superior flavor. Customers are increasingly demanding that we provide quality products. This is because the scent of plants is generally different from the scent of animal foods, and eating them in the same way will make you feel strange. For example, consumers eat plant-based hanger garpatties in the same way as meat, so they feel strange if they smell plant-based grains. Therefore, many spices and the like are used to mask the odor of grains derived from vegetable proteins.
上記のハンバーガーパティを始め、種々の植物性肉代替食品や植物性乳代替食品において、風味を改善して食しやすくするために油に風味付けする手法が存在する。例えば油溶性の香料やカプセル化香料を油脂に溶かすことによって香りを保有する油脂を作製することができる。特許文献1においてはカプセル化した液体香料油カプセルの製造法並びに応用方法が記載されており、こういった物質を油脂に溶かして使用することも1つの手段である一方、素材の香りとやや異なる風味である。
In various plant-based meat substitute foods and plant-based milk substitute foods, including the above-mentioned hamburger patty, there is a method of adding flavor to oil in order to improve the flavor and make them easier to eat. For example, oils and fats that retain fragrance can be produced by dissolving oil-soluble fragrances or encapsulated fragrances in oils and fats. Patent Document 1 describes a method for manufacturing and applying a liquid fragrance oil capsule, and while using such substances by dissolving them in fats and oils is one way to use them, the scent is slightly different from the scent of the material. It's the flavor.
一方で自然に素材の風味を表現する方法として、食品素材そのものの香りを油脂に移して使用する方法も存在しており、ガーリックオイル、ジンジャーオイルなど食品素材と油脂を混合してタンクで加熱攪拌して得られる香味油が一般的である。
On the other hand, as a way to naturally express the flavor of the ingredients, there is also a method of transferring the aroma of the food ingredients themselves to fats and oils.This method involves mixing food ingredients such as garlic oil or ginger oil with fats and oils and heating and stirring in a tank. Flavored oils obtained by
一方で上記の食品に関しては加熱によって香りを移す工程のため、温度が高すぎると焦げた香りが移ってしまったり、製造時に香り成分が揮発してしまったり、タンク攪拌のために生産性・洗浄性が悪かったりする問題性があった。また、効率を上げるために細かく破砕したものを用いることもできるが、破砕工程が追加で必要であり、また沈殿するまで静置しておかなければならず、効率的なプロセスとなっていない。また細かささ故に最終的な分離の際に問題が生じることもある。
On the other hand, the above-mentioned foods involve the process of transferring aromas by heating, so if the temperature is too high, the burnt aroma may transfer, the aroma components may volatilize during manufacturing, and productivity and cleaning may be affected due to tank agitation. There was a problem with bad sex. In addition, finely crushed particles can be used to increase efficiency, but this requires an additional crushing step and must be allowed to stand until it precipitates, making it an inefficient process. The fineness may also cause problems during final separation.
香りの高い香味油を効率的に製造できる方法を提供することを目的とする。
The purpose is to provide a method for efficiently producing highly fragrant flavor oil.
特許文献1においてはカプセル化香料を使用しているため、噛んだ際に香りを強く感じる特性等が期待できるが、特定の香りが噛んだ際に強く発せられるため、食品の持つ自然な香りを再現することが難しい。通常の香料を用いたとしても食品素材そのものの香りとは異なる。
Patent Document 1 uses encapsulated flavoring, so it can be expected that it will have a strong aroma when chewed. Difficult to reproduce. Even if ordinary fragrances are used, the fragrance differs from that of the food material itself.
一方でタンク攪拌においては連続的に製造することが難しく、生産性・洗浄性が悪いのは前述のとおりである。
On the other hand, as mentioned above, tank agitation is difficult to produce continuously and has poor productivity and cleaning performance.
以上のように、既存のタンク撹拌などのプロセスは香味油を作る際に非効率的であり、また、加熱撹拌中に香りが飛んでしまう問題もあり、効率的に香り高い香味油を得るプロセスとそれによる生じる香り高い香味油が求められていた。
As mentioned above, existing processes such as tank stirring are inefficient when producing flavor oils, and there is also the problem that the scent evaporates during heating and stirring. There was a demand for the highly fragrant flavored oil produced by this process.
そこで本発明は、香りが揮発せずに閉じ込めることができるプロセスとそれにより得られる香り高い香味油を提供することを課題とする。
Therefore, an object of the present invention is to provide a process that can trap fragrance without volatilization, and a highly fragrant flavored oil obtained thereby.
本発明者らは上記の課題に対して鋭意研究を重ねた結果、エクストルーダーと先端にとり付けるダイによって香りが揮発せずに閉じ込められた香り高い香味油を効率的に得られるプロセス、そして香りが揮発せずに閉じ込められた香り高い香味油が得られることを見出し、本発明を完成するに至った。
As a result of extensive research into the above-mentioned problems, the present inventors have developed a process that efficiently obtains a highly fragrant flavored oil in which the scent is trapped without volatilizing using an extruder and a die attached to the tip, and a process that effectively preserves the aroma. The present inventors have discovered that it is possible to obtain a highly fragrant flavor oil that is trapped without volatilizing, and has completed the present invention.
すなわち本発明は、
(1)以下の工程(A)及び(B)を有する香味油の製造方法、
(A):香味素材、油脂を含む原料をエクストルーダーに導入し、混練及び加圧加熱し、混練物を得る工程、
(B):エクストルーダーの出口に設置されたダイより混練物を常圧下に押し出し、押し出し物を得、該押し出し物から油脂を分離することにより、香味油を得る工程、
(2)原料中、香味素材が1~20重量%、油脂が80~99重量%である、(1)記載の香味油の製造方法、
(3)香味素材の水分が0.1~70重量%である、(1)記載の香味油の製造方法、
(4)香味素材の水分が0.1~70重量%である、(2)記載の香味油の製造方法、
(5)(B)の工程において、ダイは、その一部がメッシュを含む構造を有しており、該メッシュにより押し出し物から油脂を分離する、(1)記載の香味油の製造方法、
(6)(B)の工程において、ダイは、その一部がメッシュを含む構造を有しており、該メッシュにより押し出し物から油脂を分離する、(2)記載の香味油の製造方法、
(7)(B)の工程において、ダイは、その一部がメッシュを含む構造を有しており、該メッシュにより押し出し物から油脂を分離する、(3)記載の香味油の製造方法、
(8)(B)の工程において、ダイは、その一部がメッシュを含む構造を有しており、該メッシュにより押し出し物から油脂を分離する、(4)記載の香味油の製造方法、
(9)(1)記載の製造方法により香味油を製造し、該香味油を食品に添加する、香味が付与された食品の製造方法、
(10)(2)記載の製造方法により香味油を製造し、該香味油を食品に添加する、香味が付与された食品の製造方法、
(11)(3)記載の製造方法により香味油を製造し、該香味油を食品に添加する、香味が付与された食品の製造方法、
(12)(4)記載の製造方法により香味油を製造し、該香味油を食品に添加する、香味が付与された食品の製造方法、
(13)(5)記載の製造方法により香味油を製造し、該香味油を食品に添加する、香味が付与された食品の製造方法、
(14)(6)記載の製造方法により香味油を製造し、該香味油を食品に添加する、香味が付与された食品の製造方法、
(15)(7)記載の製造方法により香味油を製造し、該香味油を食品に添加する、香味が付与された食品の製造方法、
(16)(8)記載の製造方法により香味油を製造し、該香味油を食品に添加する、香味が付与された食品の製造方法、
(17)(1)記載の製造方法により香味油を製造し、該香味油を食品に添加する、食品への香味付与方法、
(18)(2)記載の製造方法により香味油を製造し、該香味油を食品に添加する、食品への香味付与方法、
(19)(3)記載の製造方法により香味油を製造し、該香味油を食品に添加する、食品への香味付与方法、
(20)(4)記載の製造方法により香味油を製造し、該香味油を食品に添加する、食品への香味付与方法、
(21)(5)記載の製造方法により香味油を製造し、該香味油を食品に添加する、食品への香味付与方法、
(22)(6)記載の製造方法により香味油を製造し、該香味油を食品に添加する、食品への香味付与方法、
(23)(7)記載の製造方法により香味油を製造し、該香味油を食品に添加する、食品への香味付与方法、
(24)(8)記載の製造方法により香味油を製造し、該香味油を食品に添加する、食品への香味付与方法、
である。 That is, the present invention
(1) A method for producing flavor oil having the following steps (A) and (B),
(A): A process of introducing raw materials including flavor materials and oils and fats into an extruder, kneading and heating under pressure to obtain a kneaded product,
(B): A step of extruding the kneaded material under normal pressure from a die installed at the exit of the extruder to obtain an extrudate, and obtaining a flavor oil by separating fats and oils from the extrudate;
(2) The method for producing a flavored oil according to (1), wherein the raw materials contain 1 to 20% by weight of flavoring materials and 80 to 99% by weight of fats and oils;
(3) The method for producing flavor oil according to (1), wherein the moisture content of the flavor material is 0.1 to 70% by weight;
(4) The method for producing flavor oil according to (2), wherein the moisture content of the flavor material is 0.1 to 70% by weight;
(5) In the step (B), the die has a structure in which a part thereof includes a mesh, and the method for producing a flavored oil according to (1), wherein the mesh separates fats and oils from the extrudate;
(6) In the step (B), the die has a structure in which a part thereof includes a mesh, and the method for producing a flavored oil according to (2), wherein the mesh separates fats and oils from the extrudate;
(7) In the step (B), the die has a structure in which a part thereof includes a mesh, and the method for producing a flavored oil according to (3), wherein the mesh separates fats and oils from the extrudate;
(8) In the step (B), the die has a structure in which a part thereof includes a mesh, and the method for producing a flavored oil according to (4), wherein the mesh separates fats and oils from the extrudate;
(9) A method for producing flavored foods, which comprises producing flavor oil by the production method described in (1) and adding the flavor oil to food;
(10) A method for producing flavored foods, which comprises producing flavor oil by the production method described in (2) and adding the flavor oil to food;
(11) A method for producing a flavored food product, which comprises producing a flavor oil by the production method described in (3) and adding the flavor oil to a food product;
(12) A method for producing a flavored food product, which comprises producing a flavor oil by the production method described in (4) and adding the flavor oil to a food product;
(13) A method for producing flavored foods, which comprises producing flavor oil by the production method described in (5) and adding the flavor oil to food;
(14) A method for producing a flavored food product, which comprises producing a flavor oil by the production method described in (6) and adding the flavor oil to a food product;
(15) A method for producing a flavored food product, which comprises producing a flavor oil by the production method described in (7) and adding the flavor oil to a food product;
(16) A method for producing a flavored food product, which comprises producing a flavor oil by the production method described in (8) and adding the flavor oil to a food product;
(17) A method for imparting flavor to food, which comprises producing a flavor oil by the production method described in (1) and adding the flavor oil to food;
(18) A method for imparting flavor to food, comprising producing a flavor oil by the production method described in (2) and adding the flavor oil to food;
(19) A method for imparting flavor to food, comprising producing a flavor oil by the production method described in (3) and adding the flavor oil to food;
(20) A method for imparting flavor to food, which comprises producing a flavor oil by the production method described in (4) and adding the flavor oil to food;
(21) A method for imparting flavor to food, which comprises producing a flavor oil by the production method described in (5) and adding the flavor oil to food;
(22) A method for imparting flavor to food, which comprises producing a flavor oil by the production method described in (6) and adding the flavor oil to food;
(23) A method for imparting flavor to food, which comprises producing a flavor oil by the production method described in (7) and adding the flavor oil to food;
(24) A method for imparting flavor to food, comprising producing a flavor oil by the production method described in (8) and adding the flavor oil to food;
It is.
(1)以下の工程(A)及び(B)を有する香味油の製造方法、
(A):香味素材、油脂を含む原料をエクストルーダーに導入し、混練及び加圧加熱し、混練物を得る工程、
(B):エクストルーダーの出口に設置されたダイより混練物を常圧下に押し出し、押し出し物を得、該押し出し物から油脂を分離することにより、香味油を得る工程、
(2)原料中、香味素材が1~20重量%、油脂が80~99重量%である、(1)記載の香味油の製造方法、
(3)香味素材の水分が0.1~70重量%である、(1)記載の香味油の製造方法、
(4)香味素材の水分が0.1~70重量%である、(2)記載の香味油の製造方法、
(5)(B)の工程において、ダイは、その一部がメッシュを含む構造を有しており、該メッシュにより押し出し物から油脂を分離する、(1)記載の香味油の製造方法、
(6)(B)の工程において、ダイは、その一部がメッシュを含む構造を有しており、該メッシュにより押し出し物から油脂を分離する、(2)記載の香味油の製造方法、
(7)(B)の工程において、ダイは、その一部がメッシュを含む構造を有しており、該メッシュにより押し出し物から油脂を分離する、(3)記載の香味油の製造方法、
(8)(B)の工程において、ダイは、その一部がメッシュを含む構造を有しており、該メッシュにより押し出し物から油脂を分離する、(4)記載の香味油の製造方法、
(9)(1)記載の製造方法により香味油を製造し、該香味油を食品に添加する、香味が付与された食品の製造方法、
(10)(2)記載の製造方法により香味油を製造し、該香味油を食品に添加する、香味が付与された食品の製造方法、
(11)(3)記載の製造方法により香味油を製造し、該香味油を食品に添加する、香味が付与された食品の製造方法、
(12)(4)記載の製造方法により香味油を製造し、該香味油を食品に添加する、香味が付与された食品の製造方法、
(13)(5)記載の製造方法により香味油を製造し、該香味油を食品に添加する、香味が付与された食品の製造方法、
(14)(6)記載の製造方法により香味油を製造し、該香味油を食品に添加する、香味が付与された食品の製造方法、
(15)(7)記載の製造方法により香味油を製造し、該香味油を食品に添加する、香味が付与された食品の製造方法、
(16)(8)記載の製造方法により香味油を製造し、該香味油を食品に添加する、香味が付与された食品の製造方法、
(17)(1)記載の製造方法により香味油を製造し、該香味油を食品に添加する、食品への香味付与方法、
(18)(2)記載の製造方法により香味油を製造し、該香味油を食品に添加する、食品への香味付与方法、
(19)(3)記載の製造方法により香味油を製造し、該香味油を食品に添加する、食品への香味付与方法、
(20)(4)記載の製造方法により香味油を製造し、該香味油を食品に添加する、食品への香味付与方法、
(21)(5)記載の製造方法により香味油を製造し、該香味油を食品に添加する、食品への香味付与方法、
(22)(6)記載の製造方法により香味油を製造し、該香味油を食品に添加する、食品への香味付与方法、
(23)(7)記載の製造方法により香味油を製造し、該香味油を食品に添加する、食品への香味付与方法、
(24)(8)記載の製造方法により香味油を製造し、該香味油を食品に添加する、食品への香味付与方法、
である。 That is, the present invention
(1) A method for producing flavor oil having the following steps (A) and (B),
(A): A process of introducing raw materials including flavor materials and oils and fats into an extruder, kneading and heating under pressure to obtain a kneaded product,
(B): A step of extruding the kneaded material under normal pressure from a die installed at the exit of the extruder to obtain an extrudate, and obtaining a flavor oil by separating fats and oils from the extrudate;
(2) The method for producing a flavored oil according to (1), wherein the raw materials contain 1 to 20% by weight of flavoring materials and 80 to 99% by weight of fats and oils;
(3) The method for producing flavor oil according to (1), wherein the moisture content of the flavor material is 0.1 to 70% by weight;
(4) The method for producing flavor oil according to (2), wherein the moisture content of the flavor material is 0.1 to 70% by weight;
(5) In the step (B), the die has a structure in which a part thereof includes a mesh, and the method for producing a flavored oil according to (1), wherein the mesh separates fats and oils from the extrudate;
(6) In the step (B), the die has a structure in which a part thereof includes a mesh, and the method for producing a flavored oil according to (2), wherein the mesh separates fats and oils from the extrudate;
(7) In the step (B), the die has a structure in which a part thereof includes a mesh, and the method for producing a flavored oil according to (3), wherein the mesh separates fats and oils from the extrudate;
(8) In the step (B), the die has a structure in which a part thereof includes a mesh, and the method for producing a flavored oil according to (4), wherein the mesh separates fats and oils from the extrudate;
(9) A method for producing flavored foods, which comprises producing flavor oil by the production method described in (1) and adding the flavor oil to food;
(10) A method for producing flavored foods, which comprises producing flavor oil by the production method described in (2) and adding the flavor oil to food;
(11) A method for producing a flavored food product, which comprises producing a flavor oil by the production method described in (3) and adding the flavor oil to a food product;
(12) A method for producing a flavored food product, which comprises producing a flavor oil by the production method described in (4) and adding the flavor oil to a food product;
(13) A method for producing flavored foods, which comprises producing flavor oil by the production method described in (5) and adding the flavor oil to food;
(14) A method for producing a flavored food product, which comprises producing a flavor oil by the production method described in (6) and adding the flavor oil to a food product;
(15) A method for producing a flavored food product, which comprises producing a flavor oil by the production method described in (7) and adding the flavor oil to a food product;
(16) A method for producing a flavored food product, which comprises producing a flavor oil by the production method described in (8) and adding the flavor oil to a food product;
(17) A method for imparting flavor to food, which comprises producing a flavor oil by the production method described in (1) and adding the flavor oil to food;
(18) A method for imparting flavor to food, comprising producing a flavor oil by the production method described in (2) and adding the flavor oil to food;
(19) A method for imparting flavor to food, comprising producing a flavor oil by the production method described in (3) and adding the flavor oil to food;
(20) A method for imparting flavor to food, which comprises producing a flavor oil by the production method described in (4) and adding the flavor oil to food;
(21) A method for imparting flavor to food, which comprises producing a flavor oil by the production method described in (5) and adding the flavor oil to food;
(22) A method for imparting flavor to food, which comprises producing a flavor oil by the production method described in (6) and adding the flavor oil to food;
(23) A method for imparting flavor to food, which comprises producing a flavor oil by the production method described in (7) and adding the flavor oil to food;
(24) A method for imparting flavor to food, comprising producing a flavor oil by the production method described in (8) and adding the flavor oil to food;
It is.
本発明により、製造中で生じた香気を逃さずに閉じ込められる閉塞系の連続生産プロセスが実現でき、それによって香り高い香味油を製造することができる。
According to the present invention, it is possible to realize a closed system continuous production process in which the aroma generated during production is trapped without escaping, thereby making it possible to produce a highly fragrant flavored oil.
以下、本発明の実施態様について、詳細に説明する。
Hereinafter, embodiments of the present invention will be described in detail.
(香味油の製造方法)
本発明の香味油の製造方法は、以下の工程(A)及び(B)を有することを特徴とする。
(A):香味素材、油脂を含む原料をエクストルーダーに導入し、混練及び加圧加熱し、混練物を得る工程。
(B):エクストルーダーの出口に設置されたダイより混練物を常圧下に押し出し、押し出し物を得、該押し出し物を油脂と不溶物とに分離することにより、香味油を得る工程。
本発明により製造される香味油は食品に好ましい風味、味を与えることができる。様々なタイミングで用いることができ、食べる直前に食品にかけて香りを感じさせたり、食品に練りこませることで口に入れて噛んでいくうちに香りを感じさせたりと用途は多様である。 (Method for producing flavor oil)
The method for producing flavor oil of the present invention is characterized by having the following steps (A) and (B).
(A): A process in which raw materials including flavor materials and oils and fats are introduced into an extruder, kneaded, heated under pressure, and a kneaded product is obtained.
(B): A step of extruding the kneaded material under normal pressure through a die installed at the exit of the extruder to obtain an extrudate, and obtaining a flavor oil by separating the extrudate into fats and oils and insoluble matter.
The flavor oil produced according to the present invention can impart a desirable flavor and taste to foods. It can be used at various times, and has a variety of uses, such as adding it to food just before eating to give it a flavor, or kneading it into food to give it a scent when you put it in your mouth and chew.
本発明の香味油の製造方法は、以下の工程(A)及び(B)を有することを特徴とする。
(A):香味素材、油脂を含む原料をエクストルーダーに導入し、混練及び加圧加熱し、混練物を得る工程。
(B):エクストルーダーの出口に設置されたダイより混練物を常圧下に押し出し、押し出し物を得、該押し出し物を油脂と不溶物とに分離することにより、香味油を得る工程。
本発明により製造される香味油は食品に好ましい風味、味を与えることができる。様々なタイミングで用いることができ、食べる直前に食品にかけて香りを感じさせたり、食品に練りこませることで口に入れて噛んでいくうちに香りを感じさせたりと用途は多様である。 (Method for producing flavor oil)
The method for producing flavor oil of the present invention is characterized by having the following steps (A) and (B).
(A): A process in which raw materials including flavor materials and oils and fats are introduced into an extruder, kneaded, heated under pressure, and a kneaded product is obtained.
(B): A step of extruding the kneaded material under normal pressure through a die installed at the exit of the extruder to obtain an extrudate, and obtaining a flavor oil by separating the extrudate into fats and oils and insoluble matter.
The flavor oil produced according to the present invention can impart a desirable flavor and taste to foods. It can be used at various times, and has a variety of uses, such as adding it to food just before eating to give it a flavor, or kneading it into food to give it a scent when you put it in your mouth and chew.
一方で油の特性上、食品に油を配合する場合においてはネガティブに働くケースも多い。例えばハンバーグなどにおいては油を多く配合すればジューシーさは増し、香味油を使用した場合には香り高くなるが、食感が柔らかくなり、もろくなる場合もある。しかし、本発明の香味油は、香味素材に由来する香りが強く付与されているため、食品への少ない配合であっても、食品に対して香りを付与することが可能となる。
On the other hand, due to the characteristics of oil, there are many cases where adding oil to food has a negative effect. For example, adding more oil to a hamburger steak will make it juicier, and using flavored oil will make it more fragrant, but the texture may become softer and more brittle. However, since the flavor oil of the present invention has a strong aroma derived from the flavor material, it is possible to impart aroma to food even if it is incorporated in a small amount into food.
したがって、本発明の香味油を、例えば、ハンバーグ等の食品に添加する場合において、ジューシーさ、香り高さ、食感のバランスを保ちやすくなるというメリットがある。
Therefore, when adding the flavor oil of the present invention to foods such as hamburgers, for example, there is an advantage that the balance between juiciness, aroma, and texture can be easily maintained.
(エクストルーダー)
本発明のプロセスにはエクストルーダーの装置を用いて行う。エクストルーダーは一般的に、原料供給口からバレル内でその中に配置されたスクリューによって原料を送り、混練、加圧(圧縮)、加熱する機構を有し、バレル先端部(出口)に種々の形状の穴を有するダイが装着されている。
使用できるエクストルーダーは、制限はなく、1軸、2軸、あるいは3軸以上のものを用いることができる。この中でも2軸エクストルーダーを好適に用いることができる。
一般的な用途としては生地の組織化である。蛋白質原料やでんぷん原料を用いて組織状蛋白素材やパフ素材などを作ることができる。
しかし、油を大量に投入し、香りづけした上で最終的に分離まで行う工程としてはエクストルーダーは使用されていない。 (Extruder)
The process of the present invention is carried out using an extruder device. An extruder generally has a mechanism that feeds raw materials from a raw material supply port into a barrel using a screw placed inside the barrel, kneads, pressurizes (compresses), and heats the raw materials. A die with a shaped hole is attached.
There are no restrictions on the extruder that can be used, and one with one shaft, two shafts, or three or more shafts can be used. Among these, a twin-screw extruder can be preferably used.
A common use is for texturing fabrics. Textured protein materials, puff materials, etc. can be made using protein raw materials and starch raw materials.
However, extruders are not used in the process of adding a large amount of oil, adding flavor, and finally separating it.
本発明のプロセスにはエクストルーダーの装置を用いて行う。エクストルーダーは一般的に、原料供給口からバレル内でその中に配置されたスクリューによって原料を送り、混練、加圧(圧縮)、加熱する機構を有し、バレル先端部(出口)に種々の形状の穴を有するダイが装着されている。
使用できるエクストルーダーは、制限はなく、1軸、2軸、あるいは3軸以上のものを用いることができる。この中でも2軸エクストルーダーを好適に用いることができる。
一般的な用途としては生地の組織化である。蛋白質原料やでんぷん原料を用いて組織状蛋白素材やパフ素材などを作ることができる。
しかし、油を大量に投入し、香りづけした上で最終的に分離まで行う工程としてはエクストルーダーは使用されていない。 (Extruder)
The process of the present invention is carried out using an extruder device. An extruder generally has a mechanism that feeds raw materials from a raw material supply port into a barrel using a screw placed inside the barrel, kneads, pressurizes (compresses), and heats the raw materials. A die with a shaped hole is attached.
There are no restrictions on the extruder that can be used, and one with one shaft, two shafts, or three or more shafts can be used. Among these, a twin-screw extruder can be preferably used.
A common use is for texturing fabrics. Textured protein materials, puff materials, etc. can be made using protein raw materials and starch raw materials.
However, extruders are not used in the process of adding a large amount of oil, adding flavor, and finally separating it.
本発明では、通常蛋白原料の組織化に用いるエクストルーダーを、香味油の製造に適用できないか検討した結果、バレル内で油脂と香味素材を十分に混合でき、バレル内での混合の間に香味素材の香りを油脂に付与することができ、その後油脂を分離することで香味が良好に付与される香味油が製造できることを見出した。
In the present invention, as a result of examining whether the extruder normally used for organizing protein raw materials could be applied to the production of flavor oil, we found that it is possible to sufficiently mix fats and oils and flavor materials in the barrel, and the flavor can be added during mixing in the barrel. We have discovered that it is possible to impart the aroma of the raw material to fats and oils, and then by separating the fats and oils, it is possible to produce flavored oils that impart good flavor.
エクストルーダーと同様の工程を有するものとして搾油機があげられる。例えば(株)スエヒロEPMのエキスペラーなどがあげられる。該エキスペラーはエクストルーダーと同様のスクリューを備えて搾油、すなわち油が分離されるものであるが、該エキスペラーを用いても本願の課題を解決できない。その理由としては以下の通りである。
原料から搾油するため、エキスペラーに大豆、菜種など固形物を投入し、スクリューの出口方向への圧力で圧搾し、油を分離する。エキスペラーの構造は、原料の投入口の直後からスクリューの出口部まで、穴が多数空いたバレル部を有する構造であり、固形物から絞られた油を、この穴を通して効率的に分離することができる。
一方、本発明は、油分を含む大量の固形物から油を絞って、油を分離するのではなく、多くの油と少量の固形物を投入し、油に固形物由来の香りを付与した後に油を分離するというものである。本発明の目的でエキスペラーのような機器を用いた場合、原料を投入した直後から、固形物由来の香りを油に付与する間もなく、バレル部にある穴から油が分離してしまうことになるため、本発明の香味油は製造できないと推定している。さらに、エキスペラーは開放系のプロセスであるがゆえに香りが逃げてしまうことも欠点である。 An example of an oil extractor that has a process similar to that of an extruder is an oil extractor. An example is Suehiro EPM Co., Ltd.'s Expeller. The expeller is equipped with a screw similar to an extruder and is used to extract oil, that is, to separate oil, but even if this expeller is used, the problem of the present application cannot be solved. The reason for this is as follows.
To extract oil from raw materials, solid materials such as soybeans and rapeseed are placed in an expeller and compressed using pressure toward the exit of the screw to separate the oil. The structure of the expeller has a barrel section with many holes from just after the raw material input port to the screw exit section, and the oil squeezed from the solids can be efficiently separated through these holes. can.
On the other hand, the present invention does not involve squeezing oil from a large amount of oil-containing solids to separate the oil, but instead adding a large amount of oil and a small amount of solids, and adding a scent derived from the solids to the oil. It separates the oil. If a device such as an expeller is used for the purpose of the present invention, the oil will separate from the hole in the barrel immediately after the raw materials are added and before the oil has a chance to impart the scent derived from the solids to the oil. , it is estimated that the flavor oil of the present invention cannot be produced. Furthermore, since Expeller is an open process, it also has the disadvantage that the aroma escapes.
原料から搾油するため、エキスペラーに大豆、菜種など固形物を投入し、スクリューの出口方向への圧力で圧搾し、油を分離する。エキスペラーの構造は、原料の投入口の直後からスクリューの出口部まで、穴が多数空いたバレル部を有する構造であり、固形物から絞られた油を、この穴を通して効率的に分離することができる。
一方、本発明は、油分を含む大量の固形物から油を絞って、油を分離するのではなく、多くの油と少量の固形物を投入し、油に固形物由来の香りを付与した後に油を分離するというものである。本発明の目的でエキスペラーのような機器を用いた場合、原料を投入した直後から、固形物由来の香りを油に付与する間もなく、バレル部にある穴から油が分離してしまうことになるため、本発明の香味油は製造できないと推定している。さらに、エキスペラーは開放系のプロセスであるがゆえに香りが逃げてしまうことも欠点である。 An example of an oil extractor that has a process similar to that of an extruder is an oil extractor. An example is Suehiro EPM Co., Ltd.'s Expeller. The expeller is equipped with a screw similar to an extruder and is used to extract oil, that is, to separate oil, but even if this expeller is used, the problem of the present application cannot be solved. The reason for this is as follows.
To extract oil from raw materials, solid materials such as soybeans and rapeseed are placed in an expeller and compressed using pressure toward the exit of the screw to separate the oil. The structure of the expeller has a barrel section with many holes from just after the raw material input port to the screw exit section, and the oil squeezed from the solids can be efficiently separated through these holes. can.
On the other hand, the present invention does not involve squeezing oil from a large amount of oil-containing solids to separate the oil, but instead adding a large amount of oil and a small amount of solids, and adding a scent derived from the solids to the oil. It separates the oil. If a device such as an expeller is used for the purpose of the present invention, the oil will separate from the hole in the barrel immediately after the raw materials are added and before the oil has a chance to impart the scent derived from the solids to the oil. , it is estimated that the flavor oil of the present invention cannot be produced. Furthermore, since Expeller is an open process, it also has the disadvantage that the aroma escapes.
(エクストルーダーの運転条件)
(香味油の製造方法:工程A)
香味油の製造の工程(A)は、香味素材、油脂を含む原料をエクストルーダーに導入し、混練及び加圧加熱し、混練物を得る工程である。
油脂と香味素材を含む原料をエクストルーダーに供給し、混練及び加圧加熱し、混練物を得る条件は、公知の条件に基づいて適宜選択および調整できる。非限定的な例を示すと、加熱条件としてバレルの出口温度は80~220℃が好ましく、90~150℃がさらに好ましい。この温度帯においては食品素材を調理した際に感じられる調理香が生じるが、エクストルーダーは閉鎖系であり、調理香も油に含ませることができる。また、加圧条件はバレル先端のダイ圧力が0.2~10MPaが好ましく、0.5~4Mpaがさらに適当である。
油脂の量としては投入原料中、80~99重量%が好ましく、より好ましくは82~99重量%である。香味素材は原料中、1~20重量%が好ましく、より好ましくは1~15重量%である。 (Extruder operating conditions)
(Production method for flavored oil: Process A)
The process (A) of producing flavor oil is a process of introducing raw materials containing flavor materials and fats and oils into an extruder, kneading and heating under pressure to obtain a kneaded product.
The conditions for supplying raw materials containing fats and oils and flavor materials to an extruder, kneading and heating under pressure to obtain a kneaded product can be appropriately selected and adjusted based on known conditions. To give a non-limiting example, the barrel outlet temperature is preferably 80 to 220°C, more preferably 90 to 150°C. In this temperature range, cooking aromas that can be felt when food materials are cooked occur, but the extruder is a closed system and can also incorporate cooking aromas into the oil. Further, as for the pressurizing conditions, the die pressure at the tip of the barrel is preferably 0.2 to 10 MPa, more preferably 0.5 to 4 MPa.
The amount of fat and oil is preferably 80 to 99% by weight, more preferably 82 to 99% by weight, based on the input raw materials. The amount of the flavor material in the raw materials is preferably 1 to 20% by weight, more preferably 1 to 15% by weight.
(香味油の製造方法:工程A)
香味油の製造の工程(A)は、香味素材、油脂を含む原料をエクストルーダーに導入し、混練及び加圧加熱し、混練物を得る工程である。
油脂と香味素材を含む原料をエクストルーダーに供給し、混練及び加圧加熱し、混練物を得る条件は、公知の条件に基づいて適宜選択および調整できる。非限定的な例を示すと、加熱条件としてバレルの出口温度は80~220℃が好ましく、90~150℃がさらに好ましい。この温度帯においては食品素材を調理した際に感じられる調理香が生じるが、エクストルーダーは閉鎖系であり、調理香も油に含ませることができる。また、加圧条件はバレル先端のダイ圧力が0.2~10MPaが好ましく、0.5~4Mpaがさらに適当である。
油脂の量としては投入原料中、80~99重量%が好ましく、より好ましくは82~99重量%である。香味素材は原料中、1~20重量%が好ましく、より好ましくは1~15重量%である。 (Extruder operating conditions)
(Production method for flavored oil: Process A)
The process (A) of producing flavor oil is a process of introducing raw materials containing flavor materials and fats and oils into an extruder, kneading and heating under pressure to obtain a kneaded product.
The conditions for supplying raw materials containing fats and oils and flavor materials to an extruder, kneading and heating under pressure to obtain a kneaded product can be appropriately selected and adjusted based on known conditions. To give a non-limiting example, the barrel outlet temperature is preferably 80 to 220°C, more preferably 90 to 150°C. In this temperature range, cooking aromas that can be felt when food materials are cooked occur, but the extruder is a closed system and can also incorporate cooking aromas into the oil. Further, as for the pressurizing conditions, the die pressure at the tip of the barrel is preferably 0.2 to 10 MPa, more preferably 0.5 to 4 MPa.
The amount of fat and oil is preferably 80 to 99% by weight, more preferably 82 to 99% by weight, based on the input raw materials. The amount of the flavor material in the raw materials is preferably 1 to 20% by weight, more preferably 1 to 15% by weight.
(香味油の製造方法:工程B)
香味油の製造工程(B)は、エクストルーダーの出口に設置されたダイより混練物を常圧下に押し出し、押し出し物を得、該押し出し物を油脂と不溶物とに分離することにより、香味油を得る工程である。 (Production method of flavor oil: Process B)
In the flavor oil manufacturing process (B), the kneaded material is extruded under normal pressure through a die installed at the outlet of the extruder to obtain an extrudate, and the extrudate is separated into fats and oils and insoluble materials to produce flavor oil. This is the process of obtaining
香味油の製造工程(B)は、エクストルーダーの出口に設置されたダイより混練物を常圧下に押し出し、押し出し物を得、該押し出し物を油脂と不溶物とに分離することにより、香味油を得る工程である。 (Production method of flavor oil: Process B)
In the flavor oil manufacturing process (B), the kneaded material is extruded under normal pressure through a die installed at the outlet of the extruder to obtain an extrudate, and the extrudate is separated into fats and oils and insoluble materials to produce flavor oil. This is the process of obtaining
(ダイ)
本発明において、エクストルーダーの出口に設置されたダイは、ある態様において、これまで組織状蛋白素材やパフ製品の製造で使用されてきたダイや、非膨化タイプの組織状蛋白素材を製造する場合に用いられる冷却ダイを用いることができる。
また、ある態様において、本発明のダイは、円筒状のものが好ましく、円筒状のダイの一部がメッシュを含む構造を有していることがより好ましい。円筒状の形状のものは、ダイより押し出された混練物の滞留が起こりにくい点で好ましい。一方、直方体の形状のものは、角の部分にダイより押し出された混練物の滞留により、風味に影響する場合がある。このようなメッシュを含む構造のダイは、従来の組織状蛋白素材やパフ製品の製造で使用されてきたダイや冷却ダイとは異なるものである。 (Die)
In the present invention, the die installed at the exit of the extruder is, in one embodiment, a die that has been used in the production of textured protein materials and puff products, or in the case of producing non-expanded type textured protein materials. A cooling die used for this purpose can be used.
Furthermore, in one embodiment, the die of the present invention is preferably cylindrical, and more preferably has a structure in which a portion of the cylindrical die includes a mesh. A cylindrical shape is preferable in that the kneaded material extruded from the die is less likely to stagnate. On the other hand, in the case of a rectangular parallelepiped, the flavor may be affected by the retention of the kneaded material extruded from the die in the corners. A die having such a structure including a mesh is different from a die or a cooling die that has been used in the production of conventional structured protein materials and puff products.
本発明において、エクストルーダーの出口に設置されたダイは、ある態様において、これまで組織状蛋白素材やパフ製品の製造で使用されてきたダイや、非膨化タイプの組織状蛋白素材を製造する場合に用いられる冷却ダイを用いることができる。
また、ある態様において、本発明のダイは、円筒状のものが好ましく、円筒状のダイの一部がメッシュを含む構造を有していることがより好ましい。円筒状の形状のものは、ダイより押し出された混練物の滞留が起こりにくい点で好ましい。一方、直方体の形状のものは、角の部分にダイより押し出された混練物の滞留により、風味に影響する場合がある。このようなメッシュを含む構造のダイは、従来の組織状蛋白素材やパフ製品の製造で使用されてきたダイや冷却ダイとは異なるものである。 (Die)
In the present invention, the die installed at the exit of the extruder is, in one embodiment, a die that has been used in the production of textured protein materials and puff products, or in the case of producing non-expanded type textured protein materials. A cooling die used for this purpose can be used.
Furthermore, in one embodiment, the die of the present invention is preferably cylindrical, and more preferably has a structure in which a portion of the cylindrical die includes a mesh. A cylindrical shape is preferable in that the kneaded material extruded from the die is less likely to stagnate. On the other hand, in the case of a rectangular parallelepiped, the flavor may be affected by the retention of the kneaded material extruded from the die in the corners. A die having such a structure including a mesh is different from a die or a cooling die that has been used in the production of conventional structured protein materials and puff products.
(分離)
押し出し物から油脂と不溶物とを分離する方法として、遠心分離、ろ過、圧搾ろ過、タンク等にためた後不溶物を自然沈降させて、上層を回収する方法等公知の手段で分離することができる。例えば、デカンター型遠心分離機を用いると押し出し物から連続的に効率的に油脂を分離し回収することができる。また、上述のメッシュを含む構造のダイを用いても連続的に効率的に油脂を分離し回収することができる。
ここで、メッシュを含む構造のダイを用いた場合の油脂を分離する方法について説明する。
エクストルーダーで混練され、押し出された押し出し物は、ダイの一部がメッシュを含む円筒状のダイの中を通る際、油脂がメッシュを通過して、油脂が分離される。一方、油脂が分離された後に残る不溶物はそのままダイの出口より放出される。メッシュサイズは、押し出し物の状態に応じて適宜決定されるので特に限定されないが、好ましくは40~200メッシュであり、より好ましくは60~150メッシュである。円筒状のダイの断面の面積に関してはエクストルーダーの流量と相関するので、運転条件に応じて適宜最適な大きさのものを設定できる。例えば大量に生産したい場合は断面積を大きくする必要がある。側面にメッシュを備えた円筒状のダイを側面からみた場合の概要図を図1に示す。
また、エクストルーダーの後に同等のメッシュ構造を持った分離機を付けてもよい。 (separation)
As a method for separating fats and oils and insoluble matter from the extrudate, known methods such as centrifugation, filtration, squeeze filtration, and collecting the insoluble matter in a tank, allowing the insoluble matter to settle naturally, and collecting the upper layer, etc. can be used. can. For example, a decanter centrifuge can be used to continuously and efficiently separate and recover fats and oils from the extrudate. Further, even if a die having a structure including the mesh described above is used, fats and oils can be continuously and efficiently separated and recovered.
Here, a method for separating fats and oils using a die having a structure including a mesh will be described.
When the extrudate that has been kneaded and extruded with an extruder passes through a cylindrical die in which a portion of the die includes a mesh, fats and oils pass through the mesh, and the fats and oils are separated. On the other hand, insoluble matter remaining after the oil and fat are separated is discharged as is from the exit of the die. The mesh size is not particularly limited as it is appropriately determined depending on the state of the extrudate, but is preferably 40 to 200 mesh, more preferably 60 to 150 mesh. Since the cross-sectional area of the cylindrical die is correlated with the flow rate of the extruder, the optimum size can be appropriately set according to the operating conditions. For example, if you want to produce in large quantities, you need to increase the cross-sectional area. FIG. 1 shows a schematic diagram of a cylindrical die with a mesh on the side viewed from the side.
Further, a separator having an equivalent mesh structure may be attached after the extruder.
押し出し物から油脂と不溶物とを分離する方法として、遠心分離、ろ過、圧搾ろ過、タンク等にためた後不溶物を自然沈降させて、上層を回収する方法等公知の手段で分離することができる。例えば、デカンター型遠心分離機を用いると押し出し物から連続的に効率的に油脂を分離し回収することができる。また、上述のメッシュを含む構造のダイを用いても連続的に効率的に油脂を分離し回収することができる。
ここで、メッシュを含む構造のダイを用いた場合の油脂を分離する方法について説明する。
エクストルーダーで混練され、押し出された押し出し物は、ダイの一部がメッシュを含む円筒状のダイの中を通る際、油脂がメッシュを通過して、油脂が分離される。一方、油脂が分離された後に残る不溶物はそのままダイの出口より放出される。メッシュサイズは、押し出し物の状態に応じて適宜決定されるので特に限定されないが、好ましくは40~200メッシュであり、より好ましくは60~150メッシュである。円筒状のダイの断面の面積に関してはエクストルーダーの流量と相関するので、運転条件に応じて適宜最適な大きさのものを設定できる。例えば大量に生産したい場合は断面積を大きくする必要がある。側面にメッシュを備えた円筒状のダイを側面からみた場合の概要図を図1に示す。
また、エクストルーダーの後に同等のメッシュ構造を持った分離機を付けてもよい。 (separation)
As a method for separating fats and oils and insoluble matter from the extrudate, known methods such as centrifugation, filtration, squeeze filtration, and collecting the insoluble matter in a tank, allowing the insoluble matter to settle naturally, and collecting the upper layer, etc. can be used. can. For example, a decanter centrifuge can be used to continuously and efficiently separate and recover fats and oils from the extrudate. Further, even if a die having a structure including the mesh described above is used, fats and oils can be continuously and efficiently separated and recovered.
Here, a method for separating fats and oils using a die having a structure including a mesh will be described.
When the extrudate that has been kneaded and extruded with an extruder passes through a cylindrical die in which a portion of the die includes a mesh, fats and oils pass through the mesh, and the fats and oils are separated. On the other hand, insoluble matter remaining after the oil and fat are separated is discharged as is from the exit of the die. The mesh size is not particularly limited as it is appropriately determined depending on the state of the extrudate, but is preferably 40 to 200 mesh, more preferably 60 to 150 mesh. Since the cross-sectional area of the cylindrical die is correlated with the flow rate of the extruder, the optimum size can be appropriately set according to the operating conditions. For example, if you want to produce in large quantities, you need to increase the cross-sectional area. FIG. 1 shows a schematic diagram of a cylindrical die with a mesh on the side viewed from the side.
Further, a separator having an equivalent mesh structure may be attached after the extruder.
(香味素材)
本発明に用いる香味素材としては、起源は問わないが、香りを発する食品成分が必須である。例えば、ニンニク、ショウガ、ごま、唐辛子、ワサビ、からし、ケシノミ、ゆず、胡椒、ナツメグ、シナモン、パプリカ、カルダモン、クミン、サフラン、オールスパイス、クローブ、山椒、オレンジピール、ウイキョウ、カンゾウ、フェネグリーク、ディルシード、カショウ、ロングペパー、ブラックペッパー、ハーブなどの香辛料、米ぬか、味噌などの発酵物、糖類、緑茶などの茶葉類、ビーフエキス、ポークエキス、チキンエキス、タマネギエキス、アサリエキス、オイスターエキス、酵母エキス等のエキス類、蛋白加水分解物、ココナッツ、アーモンド、コーヒー、ネギ、タマネギ等が挙げられる。また、これらの組み合わせでもよい。上記原料の中でも特に実施例に記載されるような植物性由来の代替肉製品との相性がよい香りが望ましい。例えばニンニクの香りは植物性由来食品素材独特の香りをマスキングしてくれるため、望ましい。
香味素材の粒度については、エクストルーダーのスクリューによって押し込めるサイズであれば、バレル内部である程度粉砕できるため、特に限定されない。一方で粒度がより細かい方が表面積が大きくなり、香りがより発生しやすくなるため好ましい。
香味素材の水分は反応条件によって決めることができる。例えばロースティーな風味を出す際には水分を低くする方がよい。香味素材の水分は0.1~70重量%が好ましく、より好ましくは1~50重量%であり、さらに好ましくは5~30重量%である。 (flavoring material)
Although the origin of the flavor material used in the present invention does not matter, food components that emit a fragrance are essential. For example, garlic, ginger, sesame, chili pepper, wasabi, mustard, poppy fleas, yuzu, pepper, nutmeg, cinnamon, paprika, cardamom, cumin, saffron, allspice, cloves, Japanese pepper, orange peel, fennel, licorice, fenugreek, dill. Spices such as lucido, cacao, long pepper, black pepper, herbs, rice bran, fermented products such as miso, sugars, tea leaves such as green tea, beef extract, pork extract, chicken extract, onion extract, clam extract, oyster extract, yeast extract etc., protein hydrolysates, coconut, almond, coffee, green onion, onion, etc. Alternatively, a combination of these may be used. Among the above raw materials, it is particularly desirable to have a scent that is compatible with plant-based meat substitute products such as those described in Examples. For example, the scent of garlic is desirable because it masks the unique scent of plant-based food materials.
The particle size of the flavoring material is not particularly limited, as long as it is of a size that can be pushed through the screw of the extruder, it can be pulverized to some extent inside the barrel. On the other hand, it is preferable that the particle size is finer because the surface area becomes larger and fragrance is more likely to be generated.
The moisture content of the flavor material can be determined depending on the reaction conditions. For example, when producing a roasty flavor, it is better to lower the moisture content. The moisture content of the flavor material is preferably 0.1 to 70% by weight, more preferably 1 to 50% by weight, and even more preferably 5 to 30% by weight.
本発明に用いる香味素材としては、起源は問わないが、香りを発する食品成分が必須である。例えば、ニンニク、ショウガ、ごま、唐辛子、ワサビ、からし、ケシノミ、ゆず、胡椒、ナツメグ、シナモン、パプリカ、カルダモン、クミン、サフラン、オールスパイス、クローブ、山椒、オレンジピール、ウイキョウ、カンゾウ、フェネグリーク、ディルシード、カショウ、ロングペパー、ブラックペッパー、ハーブなどの香辛料、米ぬか、味噌などの発酵物、糖類、緑茶などの茶葉類、ビーフエキス、ポークエキス、チキンエキス、タマネギエキス、アサリエキス、オイスターエキス、酵母エキス等のエキス類、蛋白加水分解物、ココナッツ、アーモンド、コーヒー、ネギ、タマネギ等が挙げられる。また、これらの組み合わせでもよい。上記原料の中でも特に実施例に記載されるような植物性由来の代替肉製品との相性がよい香りが望ましい。例えばニンニクの香りは植物性由来食品素材独特の香りをマスキングしてくれるため、望ましい。
香味素材の粒度については、エクストルーダーのスクリューによって押し込めるサイズであれば、バレル内部である程度粉砕できるため、特に限定されない。一方で粒度がより細かい方が表面積が大きくなり、香りがより発生しやすくなるため好ましい。
香味素材の水分は反応条件によって決めることができる。例えばロースティーな風味を出す際には水分を低くする方がよい。香味素材の水分は0.1~70重量%が好ましく、より好ましくは1~50重量%であり、さらに好ましくは5~30重量%である。 (flavoring material)
Although the origin of the flavor material used in the present invention does not matter, food components that emit a fragrance are essential. For example, garlic, ginger, sesame, chili pepper, wasabi, mustard, poppy fleas, yuzu, pepper, nutmeg, cinnamon, paprika, cardamom, cumin, saffron, allspice, cloves, Japanese pepper, orange peel, fennel, licorice, fenugreek, dill. Spices such as lucido, cacao, long pepper, black pepper, herbs, rice bran, fermented products such as miso, sugars, tea leaves such as green tea, beef extract, pork extract, chicken extract, onion extract, clam extract, oyster extract, yeast extract etc., protein hydrolysates, coconut, almond, coffee, green onion, onion, etc. Alternatively, a combination of these may be used. Among the above raw materials, it is particularly desirable to have a scent that is compatible with plant-based meat substitute products such as those described in Examples. For example, the scent of garlic is desirable because it masks the unique scent of plant-based food materials.
The particle size of the flavoring material is not particularly limited, as long as it is of a size that can be pushed through the screw of the extruder, it can be pulverized to some extent inside the barrel. On the other hand, it is preferable that the particle size is finer because the surface area becomes larger and fragrance is more likely to be generated.
The moisture content of the flavor material can be determined depending on the reaction conditions. For example, when producing a roasty flavor, it is better to lower the moisture content. The moisture content of the flavor material is preferably 0.1 to 70% by weight, more preferably 1 to 50% by weight, and even more preferably 5 to 30% by weight.
(油脂)
本発明に使用する油脂としては、パーム油、ヤシ油、パーム核油、大豆油、菜種油、ひまわり種子油、ハイオレイックひまわり油、綿実油、落花生油、米糠油、コーン油、サフラワー油、オリーブ油、カポック油、モリンガ油、ゴマ油、月見草油等の植物性油脂や中鎖脂肪酸トリグリセリドが例示でき、上記油脂の単独または混合油あるいはそれらの硬化油、分別油、硬化分別油、分別硬化油ならびにエステル交換等を施した加工油脂が使用できる。
これらの油脂は1種、または2種以上を併用して使用することができる。 (Oils and fats)
The oils and fats used in the present invention include palm oil, coconut oil, palm kernel oil, soybean oil, rapeseed oil, sunflower seed oil, high oleic sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, and kapok. Examples include vegetable oils and fats such as moringa oil, sesame oil, and evening primrose oil, and medium-chain fatty acid triglycerides, and single or mixed oils of the above oils and fats, their hydrogenated oils, fractionated oils, hydrogenated fractionated oils, fractionated hydrogenated oils, and transesterified oils. Processed oils and fats can be used.
These fats and oils can be used alone or in combination of two or more.
本発明に使用する油脂としては、パーム油、ヤシ油、パーム核油、大豆油、菜種油、ひまわり種子油、ハイオレイックひまわり油、綿実油、落花生油、米糠油、コーン油、サフラワー油、オリーブ油、カポック油、モリンガ油、ゴマ油、月見草油等の植物性油脂や中鎖脂肪酸トリグリセリドが例示でき、上記油脂の単独または混合油あるいはそれらの硬化油、分別油、硬化分別油、分別硬化油ならびにエステル交換等を施した加工油脂が使用できる。
これらの油脂は1種、または2種以上を併用して使用することができる。 (Oils and fats)
The oils and fats used in the present invention include palm oil, coconut oil, palm kernel oil, soybean oil, rapeseed oil, sunflower seed oil, high oleic sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, and kapok. Examples include vegetable oils and fats such as moringa oil, sesame oil, and evening primrose oil, and medium-chain fatty acid triglycerides, and single or mixed oils of the above oils and fats, their hydrogenated oils, fractionated oils, hydrogenated fractionated oils, fractionated hydrogenated oils, and transesterified oils. Processed oils and fats can be used.
These fats and oils can be used alone or in combination of two or more.
(食品の香味付与方法)
本発明により得られる香味油は、各種香味素材の香りを強く付与されたものであり、各種食品に添加して、食品に各種香味素材に由来する良好な香りを付与することができるし、各種香味素材を1種または2種以上組み合わせて、食品に多様な香りを付与することもでき、例えば、蛋白加水分解物や糖類を組み合わせてメイラード反応により香りを付与することができる。
本発明の香味油は、各食品の製造中、あるいは製造後に、添加、混合、乳化、溶解、分散等することで食品に各種香味素材に由来する良好な香りを付与する。 (Method for imparting flavor to food)
The flavor oil obtained by the present invention is strongly scented with various flavor materials, and can be added to various foods to impart good aromas derived from various flavor materials to the food. Various aromas can be imparted to foods by combining one or more flavor materials; for example, aromas can be imparted by Maillard reaction by combining protein hydrolysates and saccharides.
The flavor oil of the present invention is added, mixed, emulsified, dissolved, dispersed, etc. during or after the production of each food product to impart a good aroma derived from various flavor materials to the food product.
本発明により得られる香味油は、各種香味素材の香りを強く付与されたものであり、各種食品に添加して、食品に各種香味素材に由来する良好な香りを付与することができるし、各種香味素材を1種または2種以上組み合わせて、食品に多様な香りを付与することもでき、例えば、蛋白加水分解物や糖類を組み合わせてメイラード反応により香りを付与することができる。
本発明の香味油は、各食品の製造中、あるいは製造後に、添加、混合、乳化、溶解、分散等することで食品に各種香味素材に由来する良好な香りを付与する。 (Method for imparting flavor to food)
The flavor oil obtained by the present invention is strongly scented with various flavor materials, and can be added to various foods to impart good aromas derived from various flavor materials to the food. Various aromas can be imparted to foods by combining one or more flavor materials; for example, aromas can be imparted by Maillard reaction by combining protein hydrolysates and saccharides.
The flavor oil of the present invention is added, mixed, emulsified, dissolved, dispersed, etc. during or after the production of each food product to impart a good aroma derived from various flavor materials to the food product.
食品としては、例えば、炊き込みご飯、ピラフ、炒飯等の米飯類、たれ、パスタソース、デミグラスソース等のソース類、ラーメンスープ,コンソメスープ,シチュー等のスープ類、ドレッシング,マヨネーズ,ポン酢,中華料理の素,鍋つゆ等の調味料類、ハンバーグ,ミートボール,ソーセージ,ナゲット、ギョーザ,肉まん,シューマイ,メンチカツ,コロッケ,そぼろ,つくね等の肉加工食品類、植物性の代替肉製品、クッキー,バターロール等の製菓製パン類などが挙げられる。
Examples of foods include cooked rice such as cooked rice, pilaf, and fried rice, sauces such as sauce, pasta sauce, and demi-glace sauce, soups such as ramen soup, consommé soup, and stew, dressings, mayonnaise, ponzu sauce, and ingredients for Chinese cuisine. , seasonings such as hot pot soup, processed meat foods such as hamburgers, meatballs, sausages, nuggets, gyoza, meat buns, shumai, minced meat cutlets, croquettes, minced meat, meatballs, plant-based meat substitute products, cookies, butter rolls, etc. Examples include confectionery and bread products.
以下に実施例を記載することで本発明を説明する。なお、例中の部及び%は特に断らない限り重量基準を意味するものとする。
The present invention will be explained by describing examples below. Note that parts and percentages in the examples are based on weight unless otherwise specified.
(実施例1~9)
(メッシュが付いた円筒状の特殊ダイを使用した油脂と不溶物の分離)
本発明者は課題に対し、これらを解決するプロセスとしてメッシュが付いた円筒状の特殊ダイをエクストルーダーに装着することで閉鎖系で連続的に香味油が得られるのではないかと考え、このプロセスを実施して評価した。
直径40mm、長さ30cmの筒状のダイを製作し、そのうち20cmをメッシュ部分とした。メッシュ部分は着脱可能とし、メッシュサイズを変えられるようにした。 (Examples 1 to 9)
(Separation of fats and oils and insoluble materials using a special cylindrical die with a mesh)
The present inventor thought that as a process to solve these problems, flavor oil could be obtained continuously in a closed system by attaching a special cylindrical die with a mesh to the extruder, and developed this process. was conducted and evaluated.
A cylindrical die with a diameter of 40 mm and a length of 30 cm was manufactured, of which 20 cm was made into a mesh portion. The mesh part is removable, allowing you to change the mesh size.
(メッシュが付いた円筒状の特殊ダイを使用した油脂と不溶物の分離)
本発明者は課題に対し、これらを解決するプロセスとしてメッシュが付いた円筒状の特殊ダイをエクストルーダーに装着することで閉鎖系で連続的に香味油が得られるのではないかと考え、このプロセスを実施して評価した。
直径40mm、長さ30cmの筒状のダイを製作し、そのうち20cmをメッシュ部分とした。メッシュ部分は着脱可能とし、メッシュサイズを変えられるようにした。 (Examples 1 to 9)
(Separation of fats and oils and insoluble materials using a special cylindrical die with a mesh)
The present inventor thought that as a process to solve these problems, flavor oil could be obtained continuously in a closed system by attaching a special cylindrical die with a mesh to the extruder, and developed this process. was conducted and evaluated.
A cylindrical die with a diameter of 40 mm and a length of 30 cm was manufactured, of which 20 cm was made into a mesh portion. The mesh part is removable, allowing you to change the mesh size.
なお、エクストルーダーは2軸エクストルーダー(幸和工業(株)社製)を使用し、以下の条件で行った。
・固形分原料流量 :2.5kg/時
・添加油量 :22.5kg/時
・スクリュー回転数 :100rpm
・ダイのメッシュ部分:100メッシュ(目開き150μm)
・バレル温度 :以下に記載 A twin-screw extruder (manufactured by Kowa Kogyo Co., Ltd.) was used as the extruder, and the test was carried out under the following conditions.
・Solid raw material flow rate: 2.5 kg/hour ・Amount of added oil: 22.5 kg/hour ・Screw rotation speed: 100 rpm
・Die mesh part: 100 mesh (opening 150μm)
・Barrel temperature: listed below
・固形分原料流量 :2.5kg/時
・添加油量 :22.5kg/時
・スクリュー回転数 :100rpm
・ダイのメッシュ部分:100メッシュ(目開き150μm)
・バレル温度 :以下に記載 A twin-screw extruder (manufactured by Kowa Kogyo Co., Ltd.) was used as the extruder, and the test was carried out under the following conditions.
・Solid raw material flow rate: 2.5 kg/hour ・Amount of added oil: 22.5 kg/hour ・Screw rotation speed: 100 rpm
・Die mesh part: 100 mesh (opening 150μm)
・Barrel temperature: listed below
香味素材として、酵母エキス(ハイマックスGL、富士食品工業(株)製、水分4.5%)、ガーリックパウダー(GABAN、ハウス食品(株)製、水分5.4%)、ジンジャーパウダー(GABAN、ハウス食品(株)製、水分9.4%)を使用し、油脂はパーム油(パームエース10、不二製油(株)製)を使用した。
表1に運転条件に従い、パーム油と各種香味素材をエクストルーダーに導入し、混練及び加圧加熱し、混練物を得、エクストルーダーの出口に設置された上記メッシュ構造を有するダイより混練物を常圧下に押し出し、押し出し物を得、該押し出し物から油脂を分離し、香味油を得た。 As flavoring materials, yeast extract (Himax GL, manufactured by Fuji Foods Co., Ltd., moisture 4.5%), garlic powder (GABAN, manufactured by House Foods Co., Ltd., moisture 5.4%), ginger powder (GABAN, (manufactured by House Foods Co., Ltd., water content 9.4%) was used, and palm oil (Palm Ace 10, manufactured by Fuji Oil Co., Ltd.) was used as the oil.
According to the operating conditions shown in Table 1, palm oil and various flavor materials are introduced into the extruder, kneaded and heated under pressure to obtain a kneaded product. Extrusion was carried out under normal pressure to obtain an extrudate, and oil and fat were separated from the extrudate to obtain a flavor oil.
表1に運転条件に従い、パーム油と各種香味素材をエクストルーダーに導入し、混練及び加圧加熱し、混練物を得、エクストルーダーの出口に設置された上記メッシュ構造を有するダイより混練物を常圧下に押し出し、押し出し物を得、該押し出し物から油脂を分離し、香味油を得た。 As flavoring materials, yeast extract (Himax GL, manufactured by Fuji Foods Co., Ltd., moisture 4.5%), garlic powder (GABAN, manufactured by House Foods Co., Ltd., moisture 5.4%), ginger powder (GABAN, (manufactured by House Foods Co., Ltd., water content 9.4%) was used, and palm oil (Palm Ace 10, manufactured by Fuji Oil Co., Ltd.) was used as the oil.
According to the operating conditions shown in Table 1, palm oil and various flavor materials are introduced into the extruder, kneaded and heated under pressure to obtain a kneaded product. Extrusion was carried out under normal pressure to obtain an extrudate, and oil and fat were separated from the extrudate to obtain a flavor oil.
表1のようにバレル内部の温度を3段階に制御して行ったが、どれも香りが強くついていた。しかし、香りの質が少しずつ異なっていた。そこで得られた各サンプルについて、風味の官能評価に熟練したパネラー5名に依頼して試食してもらった。そして、下記の評価基準を用いて官能評価を行った。評価はパネラーの合議により決定した。評価が、◎、○または△の場合、合格と判断した。結果を表1に示した。
<評価基準>
・酵母エキスを用いた場合の香味油の評価
◎:酵母エキスの香りを強く感じる。
○:酵母エキスの香りを感じる。
△:酵母エキスの香りを少し感じる。
×:酵母エキスの香りを感じない。
・ガーリックパウダーを用いた場合の香味油の評価
◎:ガーリックの香りを強く感じる。
○:ガーリックの香りを感じる。
△:ガーリックの香りを少し感じる。
×:ガーリックの香りを感じない。
・ジンジャーパウダーを用いた場合の香味油の評価
◎:ジンジャーの香りを強く感じる。
○:ジンジャーの香りを感じる。
△:ジンジャーの香りを少し感じる。
×:ジンジャーの香りを感じない。 As shown in Table 1, the temperature inside the barrel was controlled at three levels, but the scent was strong in all cases. However, the quality of the scent was slightly different. Five panelists skilled in sensory evaluation of flavor were asked to sample each of the samples obtained. Then, sensory evaluation was performed using the following evaluation criteria. The evaluation was determined by a panel discussion. If the evaluation was ◎, ○, or △, it was judged as passing. The results are shown in Table 1.
<Evaluation criteria>
・Evaluation of flavor oil using yeast extract ◎: Strong scent of yeast extract.
○: The scent of yeast extract is felt.
△: Slight scent of yeast extract.
×: No smell of yeast extract.
・Evaluation of flavor oil when using garlic powder ◎: Strong garlic scent.
○: I can feel the scent of garlic.
△: A slight garlic scent is felt.
×: No smell of garlic.
・Evaluation of flavor oil using ginger powder ◎: Strong ginger scent.
○: Feels the scent of ginger.
△: Slight ginger scent.
×: No ginger scent is felt.
<評価基準>
・酵母エキスを用いた場合の香味油の評価
◎:酵母エキスの香りを強く感じる。
○:酵母エキスの香りを感じる。
△:酵母エキスの香りを少し感じる。
×:酵母エキスの香りを感じない。
・ガーリックパウダーを用いた場合の香味油の評価
◎:ガーリックの香りを強く感じる。
○:ガーリックの香りを感じる。
△:ガーリックの香りを少し感じる。
×:ガーリックの香りを感じない。
・ジンジャーパウダーを用いた場合の香味油の評価
◎:ジンジャーの香りを強く感じる。
○:ジンジャーの香りを感じる。
△:ジンジャーの香りを少し感じる。
×:ジンジャーの香りを感じない。 As shown in Table 1, the temperature inside the barrel was controlled at three levels, but the scent was strong in all cases. However, the quality of the scent was slightly different. Five panelists skilled in sensory evaluation of flavor were asked to sample each of the samples obtained. Then, sensory evaluation was performed using the following evaluation criteria. The evaluation was determined by a panel discussion. If the evaluation was ◎, ○, or △, it was judged as passing. The results are shown in Table 1.
<Evaluation criteria>
・Evaluation of flavor oil using yeast extract ◎: Strong scent of yeast extract.
○: The scent of yeast extract is felt.
△: Slight scent of yeast extract.
×: No smell of yeast extract.
・Evaluation of flavor oil when using garlic powder ◎: Strong garlic scent.
○: I can feel the scent of garlic.
△: A slight garlic scent is felt.
×: No smell of garlic.
・Evaluation of flavor oil using ginger powder ◎: Strong ginger scent.
○: Feels the scent of ginger.
△: Slight ginger scent.
×: No ginger scent is felt.
上記表1で表せない傾向として、出口側の温度を高めるにつれ、調理香が強くなり、好ましい香りが付与された香味油となった。特に出口側の温度が135℃の条件で製造した香味油は、いずれもトップに調理香が感じられ、その後重厚な素材の香りが感じられ、力価が大変高くなっていた。一方で出口側の温度が100℃のものにおいては香りは強いが、トップに感じられる調理香がやや弱かった。
As a trend that cannot be expressed in Table 1 above, as the temperature on the outlet side was raised, the cooking aroma became stronger, resulting in a flavored oil with a preferable aroma. In particular, the flavor oils produced under conditions where the temperature on the outlet side was 135°C had a cooking aroma at the top, followed by a heavy ingredient aroma, and had a very high potency. On the other hand, when the temperature on the outlet side was 100°C, the aroma was strong, but the cooking aroma felt at the top was somewhat weak.
(実施例10)遠心分離の検討
メッシュのついていないダイを備えたエクストルーダーで処理した押し出し物の遠心分離による分離の影響について検討した。
メッシュのついていないダイを備えたエクストルーダーを用いる以外は実施例7と同じ配合・運転条件で、押し出し物を得、該押し出し物を3000rpm、10分間の条件で遠心分離(H-80F、(株)コクサン製)して、香味油を得、実施例7と同様に評価を行った。
表2の結果に示すように、遠心分離により得られた香味油も官能評価が良好な結果となった。 (Example 10) Study on centrifugation The effect of centrifugal separation on extrudates treated with an extruder equipped with a die without mesh was studied.
An extrudate was obtained under the same formulation and operating conditions as in Example 7, except that an extruder equipped with a die without a mesh was used, and the extrudate was centrifuged at 3000 rpm for 10 minutes (H-80F, Co., Ltd.). ) manufactured by Kokusan) to obtain a flavor oil, and evaluated in the same manner as in Example 7.
As shown in the results in Table 2, the flavor oil obtained by centrifugation also had good sensory evaluation results.
メッシュのついていないダイを備えたエクストルーダーで処理した押し出し物の遠心分離による分離の影響について検討した。
メッシュのついていないダイを備えたエクストルーダーを用いる以外は実施例7と同じ配合・運転条件で、押し出し物を得、該押し出し物を3000rpm、10分間の条件で遠心分離(H-80F、(株)コクサン製)して、香味油を得、実施例7と同様に評価を行った。
表2の結果に示すように、遠心分離により得られた香味油も官能評価が良好な結果となった。 (Example 10) Study on centrifugation The effect of centrifugal separation on extrudates treated with an extruder equipped with a die without mesh was studied.
An extrudate was obtained under the same formulation and operating conditions as in Example 7, except that an extruder equipped with a die without a mesh was used, and the extrudate was centrifuged at 3000 rpm for 10 minutes (H-80F, Co., Ltd.). ) manufactured by Kokusan) to obtain a flavor oil, and evaluated in the same manner as in Example 7.
As shown in the results in Table 2, the flavor oil obtained by centrifugation also had good sensory evaluation results.
本検討で得られた香味油は植物性食品を想定しているため、多くの場合沈殿があっても問題はないと考えられるが、分離精度をある程度高めた方が使用時に斗缶を振ってから使う、撹拌してから使用するなどの使用者側の手間を減らすことができる。プロセスの評価として、分離精度を確かめるために以下の実験を行った。
Since the flavor oil obtained in this study is assumed to be a vegetable food, it is thought that in many cases there will be no problem even if there is a precipitate, but it would be better to improve the separation accuracy to a certain extent by shaking the can when using it. It can reduce the effort on the user's side, such as using it from scratch or stirring it before use. As an evaluation of the process, the following experiment was conducted to confirm the separation accuracy.
(香味油の残留物の確認)
実施例7、10で得られた香味油について、よく撹拌した後、20gを孔径7μmのろ紙でろ過し、十分量のヘキサンで5回洗浄した後、十分にドラフトを用いて乾燥し、ろ紙上に残っている重量%を測定した。ここで20gという少量にした理由については、多くの油を流すとろ紙への残留重量%が低く抑えられるためである。
なお、対照として、エクストルーダーとメッシュ付きのダイを用いない、通常の調製方法により調製した香味油も準備して比較した。
また、エクストルーダーを使用せず、単に容器中で混合したものを遠心分離して得られた香味油も比較として用いた。
すなわち、バットに実施例7と同様の水分の酵母エキス、パーム油を入れ、90℃のオイルバスで加熱しながら60分間撹拌した。その後、3000rpm、10分間の条件で遠心分離(H-80F、(株)コクサン製)して香味油を得、同様にろ紙でろ過した(比較例1)。
結果を以下の表3にまとめた。
また、メッシュ付きのダイを使用せず、後工程で分離するケースも考え、実施例7と同様の条件でメッシュ付きのダイをつけず、エクストルーダーから出てきた酵母エキスと香味油の混合物を得て遠心分離に供した。遠心分離条件は比較例1と同様である。その後、同様にろ紙でろ過した。 (Confirmation of flavor oil residue)
After thoroughly stirring the flavor oils obtained in Examples 7 and 10, 20 g was filtered through a filter paper with a pore size of 7 μm, washed five times with a sufficient amount of hexane, thoroughly dried using a draft, and then filtered on the filter paper. The weight percent remaining was measured. The reason for using a small amount of 20 g here is that if a large amount of oil is flushed, the residual weight percentage on the filter paper can be kept low.
In addition, as a control, a flavor oil prepared by a normal preparation method without using an extruder and a die with a mesh was also prepared and compared.
In addition, a flavor oil obtained by simply mixing the mixture in a container and centrifuging the mixture without using an extruder was also used as a comparison.
That is, yeast extract and palm oil with the same water content as in Example 7 were placed in a vat, and stirred for 60 minutes while heating in a 90° C. oil bath. Thereafter, the mixture was centrifuged at 3000 rpm for 10 minutes (H-80F, manufactured by Kokusan Co., Ltd.) to obtain a flavor oil, which was similarly filtered through filter paper (Comparative Example 1).
The results are summarized in Table 3 below.
We also considered a case in which separation was performed in the post-process without using a die with a mesh, and the mixture of yeast extract and flavor oil that came out of the extruder was prepared under the same conditions as Example 7 without using a die with a mesh. obtained and subjected to centrifugation. The centrifugation conditions are the same as in Comparative Example 1. Thereafter, it was similarly filtered through filter paper.
実施例7、10で得られた香味油について、よく撹拌した後、20gを孔径7μmのろ紙でろ過し、十分量のヘキサンで5回洗浄した後、十分にドラフトを用いて乾燥し、ろ紙上に残っている重量%を測定した。ここで20gという少量にした理由については、多くの油を流すとろ紙への残留重量%が低く抑えられるためである。
なお、対照として、エクストルーダーとメッシュ付きのダイを用いない、通常の調製方法により調製した香味油も準備して比較した。
また、エクストルーダーを使用せず、単に容器中で混合したものを遠心分離して得られた香味油も比較として用いた。
すなわち、バットに実施例7と同様の水分の酵母エキス、パーム油を入れ、90℃のオイルバスで加熱しながら60分間撹拌した。その後、3000rpm、10分間の条件で遠心分離(H-80F、(株)コクサン製)して香味油を得、同様にろ紙でろ過した(比較例1)。
結果を以下の表3にまとめた。
また、メッシュ付きのダイを使用せず、後工程で分離するケースも考え、実施例7と同様の条件でメッシュ付きのダイをつけず、エクストルーダーから出てきた酵母エキスと香味油の混合物を得て遠心分離に供した。遠心分離条件は比較例1と同様である。その後、同様にろ紙でろ過した。 (Confirmation of flavor oil residue)
After thoroughly stirring the flavor oils obtained in Examples 7 and 10, 20 g was filtered through a filter paper with a pore size of 7 μm, washed five times with a sufficient amount of hexane, thoroughly dried using a draft, and then filtered on the filter paper. The weight percent remaining was measured. The reason for using a small amount of 20 g here is that if a large amount of oil is flushed, the residual weight percentage on the filter paper can be kept low.
In addition, as a control, a flavor oil prepared by a normal preparation method without using an extruder and a die with a mesh was also prepared and compared.
In addition, a flavor oil obtained by simply mixing the mixture in a container and centrifuging the mixture without using an extruder was also used as a comparison.
That is, yeast extract and palm oil with the same water content as in Example 7 were placed in a vat, and stirred for 60 minutes while heating in a 90° C. oil bath. Thereafter, the mixture was centrifuged at 3000 rpm for 10 minutes (H-80F, manufactured by Kokusan Co., Ltd.) to obtain a flavor oil, which was similarly filtered through filter paper (Comparative Example 1).
The results are summarized in Table 3 below.
We also considered a case in which separation was performed in the post-process without using a die with a mesh, and the mixture of yeast extract and flavor oil that came out of the extruder was prepared under the same conditions as Example 7 without using a die with a mesh. obtained and subjected to centrifugation. The centrifugation conditions are the same as in Comparative Example 1. Thereafter, it was similarly filtered through filter paper.
表3の結果より、既存製法と同様の分離ができていると確認できた。本発明で使用したメッシュ付きのダイを装着したエクストルーダーによる香味油の連続分離プロセスは機能したと判断できる。
また、エクストルーダーの後に別途分離工程を付け加える場合でも、分離工程の分離機能が問題なければプロセスとして機能することが分かった。よって、メッシュ付きダイ以外のプロセスにおいても本発明は応用できる。 From the results in Table 3, it was confirmed that the same separation as the existing production method was achieved. It can be concluded that the continuous flavor oil separation process using the extruder equipped with a die with a mesh used in the present invention worked.
It was also found that even if a separate separation step is added after the extruder, the process will function as long as there are no problems with the separation function of the separation step. Therefore, the present invention can be applied to processes other than mesh-equipped dies.
また、エクストルーダーの後に別途分離工程を付け加える場合でも、分離工程の分離機能が問題なければプロセスとして機能することが分かった。よって、メッシュ付きダイ以外のプロセスにおいても本発明は応用できる。 From the results in Table 3, it was confirmed that the same separation as the existing production method was achieved. It can be concluded that the continuous flavor oil separation process using the extruder equipped with a die with a mesh used in the present invention worked.
It was also found that even if a separate separation step is added after the extruder, the process will function as long as there are no problems with the separation function of the separation step. Therefore, the present invention can be applied to processes other than mesh-equipped dies.
(実施例11~16)
次に水分の検証を行った。香味素材として植物蛋白加水分解物(プロエキスW、播州調味料(株)製)を用い、香味素材中の水分の影響について確認した。植物蛋白加水分解物の水分を表4に記載の通り調整したものとパーム油(パームエース10、不二製油株式会社製)をエクストルーダーに導入し表4の条件に従い、香味油を得た。表4において水分を示しているが、水分調整後の植物蛋白加水分解物の水分、すなわち固形分中の水分である。 (Examples 11 to 16)
Next, we verified the moisture content. A plant protein hydrolyzate (Proextract W, manufactured by Banshu Seasoning Co., Ltd.) was used as a flavoring material, and the influence of water in the flavoring material was confirmed. A vegetable protein hydrolyzate whose water content was adjusted as shown in Table 4 and palm oil (Palm Ace 10, manufactured by Fuji Oil Co., Ltd.) were introduced into an extruder and according to the conditions shown in Table 4, flavor oil was obtained. The water content shown in Table 4 is the water content of the vegetable protein hydrolyzate after water content adjustment, that is, the water content in the solid content.
次に水分の検証を行った。香味素材として植物蛋白加水分解物(プロエキスW、播州調味料(株)製)を用い、香味素材中の水分の影響について確認した。植物蛋白加水分解物の水分を表4に記載の通り調整したものとパーム油(パームエース10、不二製油株式会社製)をエクストルーダーに導入し表4の条件に従い、香味油を得た。表4において水分を示しているが、水分調整後の植物蛋白加水分解物の水分、すなわち固形分中の水分である。 (Examples 11 to 16)
Next, we verified the moisture content. A plant protein hydrolyzate (Proextract W, manufactured by Banshu Seasoning Co., Ltd.) was used as a flavoring material, and the influence of water in the flavoring material was confirmed. A vegetable protein hydrolyzate whose water content was adjusted as shown in Table 4 and palm oil (Palm Ace 10, manufactured by Fuji Oil Co., Ltd.) were introduced into an extruder and according to the conditions shown in Table 4, flavor oil was obtained. The water content shown in Table 4 is the water content of the vegetable protein hydrolyzate after water content adjustment, that is, the water content in the solid content.
なお、エクストルーダーは2軸エクストルーダー(幸和工業(株)社製)を使用し、以下の条件で行った。
・固形分原料流量 :2.5kg/時
・添加水量 :表4参照
・添加油量 :22.5kg/時
・スクリュー回転数 :100rpm
・ダイのメッシュ部分:100メッシュ(目開き150μm)
・バレル温度 :入口側 40℃、中央部 120℃、出口側 130℃ A twin-screw extruder (manufactured by Kowa Kogyo Co., Ltd.) was used as the extruder, and the test was carried out under the following conditions.
・Solid content raw material flow rate: 2.5 kg/hour ・Added water amount: See Table 4 ・Added oil amount: 22.5 kg/hour ・Screw rotation speed: 100 rpm
・Die mesh part: 100 mesh (opening 150μm)
・Barrel temperature: Inlet side 40℃, center 120℃, outlet side 130℃
・固形分原料流量 :2.5kg/時
・添加水量 :表4参照
・添加油量 :22.5kg/時
・スクリュー回転数 :100rpm
・ダイのメッシュ部分:100メッシュ(目開き150μm)
・バレル温度 :入口側 40℃、中央部 120℃、出口側 130℃ A twin-screw extruder (manufactured by Kowa Kogyo Co., Ltd.) was used as the extruder, and the test was carried out under the following conditions.
・Solid content raw material flow rate: 2.5 kg/hour ・Added water amount: See Table 4 ・Added oil amount: 22.5 kg/hour ・Screw rotation speed: 100 rpm
・Die mesh part: 100 mesh (opening 150μm)
・Barrel temperature: Inlet side 40℃, center 120℃, outlet side 130℃
実施例1~9における香味油の風味評価では、それぞれの香味素材が有するほぼ同質な香り傾向の中での3点評価であった。しかし、香味素材として、植物蛋白加水分解物を用いた本実施例11~16では、いくつかの香りの要素があって、植物蛋白質加水分解物の香りの強弱だけでは評価できないことがわかった。
そこで、本実施例で感じられる香りの評価方法についてパネラー5名で検討し、次の2項目について評価することとした。
すなわち、(1)香りを嗅いだ際にトップに感じられる調理香、(2)口に入れた際に中盤から感じられる肉様の香り、の2点について評価することとした。
得られた各香味油について、上記パネラー5名で下記の評価基準に基づき、評価した。評価はパネラーの合議により決定した。調理香、肉様の香りのいずれも、◎、○あるいは△の場合、合格とした。結果を表4に示した。
<評価基準>
・調理香の評価
◎:調理香を強く感じる。
○:調理香を感じる。
△:調理香を少し感じる。
×:調理香を感じない。
・肉様の香りの評価
◎:肉様の香りを強く感じる。
○:肉様の香りを感じる。
△:肉様の香りを少し感じる。
×:肉様の香りを感じない。 The flavor evaluation of the flavor oils in Examples 1 to 9 was based on a 3-point evaluation based on the almost homogeneous aroma tendencies of each flavor material. However, in Examples 11 to 16, in which plant protein hydrolyzate was used as the flavor material, it was found that there were several scent elements, and it was not possible to evaluate only the strength or weakness of the scent of the plant protein hydrolyzate.
Therefore, five panelists discussed the evaluation method for the fragrance felt in this example, and decided to evaluate the following two items.
That is, we decided to evaluate the following two points: (1) the cooking aroma felt at the top when smelling the aroma, and (2) the meat-like aroma felt from the middle when put in the mouth.
Each of the obtained flavor oils was evaluated by the five panelists described above based on the following evaluation criteria. The evaluation was determined by a panel discussion. If both the cooking aroma and the meat-like aroma were ◎, ○, or △, the test was passed. The results are shown in Table 4.
<Evaluation criteria>
・Evaluation of cooking aroma ◎: Cooking aroma is felt strongly.
○: Cooking aroma is felt.
△: A slight cooking aroma is felt.
×: No cooking aroma is felt.
・Evaluation of meat-like aroma ◎: Meat-like aroma is felt strongly.
○: Meat-like aroma is felt.
△: A slight meat-like aroma is felt.
×: No meat-like aroma.
そこで、本実施例で感じられる香りの評価方法についてパネラー5名で検討し、次の2項目について評価することとした。
すなわち、(1)香りを嗅いだ際にトップに感じられる調理香、(2)口に入れた際に中盤から感じられる肉様の香り、の2点について評価することとした。
得られた各香味油について、上記パネラー5名で下記の評価基準に基づき、評価した。評価はパネラーの合議により決定した。調理香、肉様の香りのいずれも、◎、○あるいは△の場合、合格とした。結果を表4に示した。
<評価基準>
・調理香の評価
◎:調理香を強く感じる。
○:調理香を感じる。
△:調理香を少し感じる。
×:調理香を感じない。
・肉様の香りの評価
◎:肉様の香りを強く感じる。
○:肉様の香りを感じる。
△:肉様の香りを少し感じる。
×:肉様の香りを感じない。 The flavor evaluation of the flavor oils in Examples 1 to 9 was based on a 3-point evaluation based on the almost homogeneous aroma tendencies of each flavor material. However, in Examples 11 to 16, in which plant protein hydrolyzate was used as the flavor material, it was found that there were several scent elements, and it was not possible to evaluate only the strength or weakness of the scent of the plant protein hydrolyzate.
Therefore, five panelists discussed the evaluation method for the fragrance felt in this example, and decided to evaluate the following two items.
That is, we decided to evaluate the following two points: (1) the cooking aroma felt at the top when smelling the aroma, and (2) the meat-like aroma felt from the middle when put in the mouth.
Each of the obtained flavor oils was evaluated by the five panelists described above based on the following evaluation criteria. The evaluation was determined by a panel discussion. If both the cooking aroma and the meat-like aroma were ◎, ○, or △, the test was passed. The results are shown in Table 4.
<Evaluation criteria>
・Evaluation of cooking aroma ◎: Cooking aroma is felt strongly.
○: Cooking aroma is felt.
△: A slight cooking aroma is felt.
×: No cooking aroma is felt.
・Evaluation of meat-like aroma ◎: Meat-like aroma is felt strongly.
○: Meat-like aroma is felt.
△: A slight meat-like aroma is felt.
×: No meat-like aroma.
表4に示した結果より、水分を変更しても同様に香味油を作製することができた。固形分中の水分が低い方が調理香、植物蛋白加水分解物由来の肉様の香りが深く豊かに感じられた。特に5~30%の水分域で良好な調理香、植物蛋白加水分解物由来の肉様の香りが感じられた。
水分の違いによって香りの質が異なるが、水分を必要以上に多くすると液状化し、100メッシュの網目部分から出てきてしまいうまく分離できない。なお、段落0042に記載の方法で残留物の確認を行った結果、実施例11~16の香味油は、実施例7の香味油と同程度の残留重量%であり、良好に分離できていることを確認した。 From the results shown in Table 4, flavor oils could be similarly produced even if the water content was changed. The lower the water content in the solid content, the deeper and richer the cooking aroma and the meat-like aroma derived from the hydrolyzed vegetable protein. Particularly in the moisture range of 5 to 30%, a good cooking aroma and a meat-like aroma derived from vegetable protein hydrolyzate were felt.
The quality of the fragrance differs depending on the moisture content, but if the moisture content is too high, it will liquefy and come out through the 100-mesh mesh, making it difficult to separate it properly. In addition, as a result of confirming the residue by the method described in paragraph 0042, the flavor oils of Examples 11 to 16 had the same residual weight % as the flavor oil of Example 7, indicating that they could be separated well. It was confirmed.
水分の違いによって香りの質が異なるが、水分を必要以上に多くすると液状化し、100メッシュの網目部分から出てきてしまいうまく分離できない。なお、段落0042に記載の方法で残留物の確認を行った結果、実施例11~16の香味油は、実施例7の香味油と同程度の残留重量%であり、良好に分離できていることを確認した。 From the results shown in Table 4, flavor oils could be similarly produced even if the water content was changed. The lower the water content in the solid content, the deeper and richer the cooking aroma and the meat-like aroma derived from the hydrolyzed vegetable protein. Particularly in the moisture range of 5 to 30%, a good cooking aroma and a meat-like aroma derived from vegetable protein hydrolyzate were felt.
The quality of the fragrance differs depending on the moisture content, but if the moisture content is too high, it will liquefy and come out through the 100-mesh mesh, making it difficult to separate it properly. In addition, as a result of confirming the residue by the method described in paragraph 0042, the flavor oils of Examples 11 to 16 had the same residual weight % as the flavor oil of Example 7, indicating that they could be separated well. It was confirmed.
(比較例2~13)
エクストルーダーを使用せず、油脂と香味素材を混合して得られる香味油について評価を行った。
すなわち、バットに450gのパーム油(パームエース10、不二製油株式会社製)を投入し、植物蛋白加水分解物(プロエキスW、播州調味料(株)製)50g(水分3.8%)を、水分を20.1%、29.4%となるように調整し、撹拌しながらオイルバスで100℃で10分間加熱した。撹拌は500rpmにおいて行った。得られた混合物を3000rpmで遠心分離して、香味油を得、風味評価に使用した。 (Comparative Examples 2 to 13)
Flavor oil obtained by mixing fats and oils and flavor materials without using an extruder was evaluated.
That is, 450 g of palm oil (Palm Ace 10, manufactured by Fuji Oil Co., Ltd.) was put into a vat, and 50 g of vegetable protein hydrolyzate (Proextract W, manufactured by Banshu Seasoning Co., Ltd.) was added (moisture 3.8%). The water content was adjusted to 20.1% and 29.4%, and heated in an oil bath at 100° C. for 10 minutes while stirring. Stirring was performed at 500 rpm. The resulting mixture was centrifuged at 3000 rpm to obtain flavor oil, which was used for flavor evaluation.
エクストルーダーを使用せず、油脂と香味素材を混合して得られる香味油について評価を行った。
すなわち、バットに450gのパーム油(パームエース10、不二製油株式会社製)を投入し、植物蛋白加水分解物(プロエキスW、播州調味料(株)製)50g(水分3.8%)を、水分を20.1%、29.4%となるように調整し、撹拌しながらオイルバスで100℃で10分間加熱した。撹拌は500rpmにおいて行った。得られた混合物を3000rpmで遠心分離して、香味油を得、風味評価に使用した。 (Comparative Examples 2 to 13)
Flavor oil obtained by mixing fats and oils and flavor materials without using an extruder was evaluated.
That is, 450 g of palm oil (Palm Ace 10, manufactured by Fuji Oil Co., Ltd.) was put into a vat, and 50 g of vegetable protein hydrolyzate (Proextract W, manufactured by Banshu Seasoning Co., Ltd.) was added (moisture 3.8%). The water content was adjusted to 20.1% and 29.4%, and heated in an oil bath at 100° C. for 10 minutes while stirring. Stirring was performed at 500 rpm. The resulting mixture was centrifuged at 3000 rpm to obtain flavor oil, which was used for flavor evaluation.
得られた香味油について香りの評価を、実施例11と同様に行った。結果を表5にまとめた。
The aroma of the obtained flavor oil was evaluated in the same manner as in Example 11. The results are summarized in Table 5.
バットにおける撹拌においては10分間の加熱では香味油の香りが不十分であった。エクストルーダーの滞留時間はそれよりも明らかに短かったので、同等の反応時間においては明らかに香りの付き方に差が見受けられた。これはエクストルーダーの閉鎖系かつスクリューの形状により効果的な攪拌ができたと考えられる。
また、それ以上の撹拌時間帯においてもエクストルーダーで得られた香味油の方が香りが強く感じられた。また、100℃で長時間撹拌するとだんだんと焦げたような香りが強くなってくるため、調理香を感じなくなってしまった。 When stirring in a vat, the aroma of the flavor oil was insufficient after heating for 10 minutes. Since the residence time of the extruder was clearly shorter than that, there was a clear difference in the way the aroma was applied at the same reaction time. This is thought to be due to the closed system of the extruder and the shape of the screw, which enabled effective stirring.
Furthermore, even during stirring for a longer period of time, the aroma of the flavor oil obtained using the extruder was perceived to be stronger. Also, when stirred at 100°C for a long time, the burnt aroma gradually became stronger, so I could no longer feel the cooking aroma.
また、それ以上の撹拌時間帯においてもエクストルーダーで得られた香味油の方が香りが強く感じられた。また、100℃で長時間撹拌するとだんだんと焦げたような香りが強くなってくるため、調理香を感じなくなってしまった。 When stirring in a vat, the aroma of the flavor oil was insufficient after heating for 10 minutes. Since the residence time of the extruder was clearly shorter than that, there was a clear difference in the way the aroma was applied at the same reaction time. This is thought to be due to the closed system of the extruder and the shape of the screw, which enabled effective stirring.
Furthermore, even during stirring for a longer period of time, the aroma of the flavor oil obtained using the extruder was perceived to be stronger. Also, when stirred at 100°C for a long time, the burnt aroma gradually became stronger, so I could no longer feel the cooking aroma.
これらのバットによる撹拌プロセスで得られる香りについてはエクストルーダーで得られたものとは異なる性質を持っていた。具体的には口に入れた後、鼻に抜ける香りが強く、濃厚な動物脂のようであった。これはエクストルーダーの精密な閉鎖系の性質のため、加熱撹拌中に失われる香りが少ないためだと考えられる。
The aroma obtained through the stirring process using these vats had different characteristics from that obtained using the extruder. Specifically, after putting it in the mouth, there was a strong scent that entered the nose, resembling rich animal fat. This is thought to be due to the precision closed system nature of the extruder, which causes less aroma to be lost during heating and stirring.
以上の結果より、エクストルーダーと、メッシュ付きの特殊なダイにより、短時間で香りが強く、分離性能としても問題がないプロセスを開発することができた。また、これにより得られる香りは既存のバッチ製法と異なる性質であり、濃厚さが感じられることが確認された。
Based on the above results, we were able to develop a process that uses an extruder and a special die with a mesh to produce a strong aroma in a short time and has no problems in terms of separation performance. It was also confirmed that the aroma obtained by this method was different from that of existing batch production methods, and had a richer aroma.
Claims (24)
- 以下の工程(A)及び(B)を有する香味油の製造方法。
(A):香味素材、油脂を含む原料をエクストルーダーに導入し、混練及び加圧加熱し、混練物を得る工程。
(B):エクストルーダーの出口に設置されたダイより混練物を常圧下に押し出し、押し出し物を得、該押し出し物から油脂を分離することにより、香味油を得る工程。 A method for producing a flavored oil comprising the following steps (A) and (B).
(A): A process in which raw materials including flavor materials and oils and fats are introduced into an extruder, kneaded, heated under pressure, and a kneaded product is obtained.
(B): A step of extruding the kneaded material under normal pressure through a die installed at the exit of the extruder to obtain an extrudate, and obtaining a flavor oil by separating fats and oils from the extrudate. - 原料中、香味素材が1~20重量%、油脂が80~99重量%である、請求項1記載の香味油の製造方法。 The method for producing flavor oil according to claim 1, wherein the raw materials contain 1 to 20% by weight of flavor materials and 80 to 99% by weight of fats and oils.
- 香味素材の水分が0.1~70重量%である、請求項1記載の香味油の製造方法。 The method for producing a flavor oil according to claim 1, wherein the moisture content of the flavor material is 0.1 to 70% by weight.
- 香味素材の水分が0.1~70重量%である、請求項2記載の香味油の製造方法。 The method for producing a flavor oil according to claim 2, wherein the moisture content of the flavor material is 0.1 to 70% by weight.
- (B)の工程において、ダイは、その一部がメッシュを含む構造を有しており、該メッシュにより押し出し物から油脂を分離する、請求項1記載の香味油の製造方法。 2. The method for producing flavor oil according to claim 1, wherein in step (B), the die has a structure in which a part of the die includes a mesh, and the mesh separates fats and oils from the extrudate.
- (B)の工程において、ダイは、その一部がメッシュを含む構造を有しており、該メッシュにより押し出し物から油脂を分離する、請求項2記載の香味油の製造方法。 3. The method for producing flavor oil according to claim 2, wherein in step (B), the die has a structure in which a part of the die includes a mesh, and the mesh separates fats and oils from the extrudate.
- (B)の工程において、ダイは、その一部がメッシュを含む構造を有しており、該メッシュにより押し出し物から油脂を分離する、請求項3記載の香味油の製造方法。 4. The method for producing flavor oil according to claim 3, wherein in the step (B), the die has a structure in which a part of the die includes a mesh, and the mesh separates fats and oils from the extrudate.
- (B)の工程において、ダイは、その一部がメッシュを含む構造を有しており、該メッシュにより押し出し物から油脂を分離する、請求項4記載の香味油の製造方法。 5. The method for producing flavor oil according to claim 4, wherein in the step (B), the die has a structure in which a part of the die includes a mesh, and the mesh separates fats and oils from the extrudate.
- 請求項1記載の製造方法により香味油を製造し、該香味油を食品に添加する、香味が付与された食品の製造方法。 A method for producing flavored foods, comprising producing flavor oil by the production method according to claim 1 and adding the flavor oil to foods.
- 請求項2記載の製造方法により香味油を製造し、該香味油を食品に添加する、香味が付与された食品の製造方法。 A method for producing flavored foods, comprising producing flavor oil by the production method according to claim 2 and adding the flavor oil to foods.
- 請求項3記載の製造方法により香味油を製造し、該香味油を食品に添加する、香味が付与された食品の製造方法。 A method for producing flavored foods, comprising producing flavor oil by the production method according to claim 3 and adding the flavor oil to foods.
- 請求項4記載の製造方法により香味油を製造し、該香味油を食品に添加する、香味が付与された食品の製造方法。 A method for producing flavored foods, comprising producing flavor oil by the production method according to claim 4 and adding the flavor oil to foods.
- 請求項5記載の製造方法により香味油を製造し、該香味油を食品に添加する、香味が付与された食品の製造方法。 A method for producing flavored foods, which comprises producing flavor oil by the production method according to claim 5 and adding the flavor oil to foods.
- 請求項6記載の製造方法により香味油を製造し、該香味油を食品に添加する、香味が付与された食品の製造方法。 A method for producing flavored foods, comprising producing flavor oil by the production method according to claim 6 and adding the flavor oil to foods.
- 請求項7記載の製造方法により香味油を製造し、該香味油を食品に添加する、香味が付与された食品の製造方法。 A method for producing flavored foods, comprising producing flavor oil by the production method according to claim 7 and adding the flavor oil to foods.
- 請求項8記載の製造方法により香味油を製造し、該香味油を食品に添加する、香味が付与された食品の製造方法。 A method for producing flavored foods, comprising producing flavor oil by the production method according to claim 8 and adding the flavor oil to foods.
- 請求項1記載の製造方法により香味油を製造し、該香味油を食品に添加する、食品への香味付与方法。 A method for imparting flavor to foods, comprising producing flavor oil by the production method according to claim 1 and adding the flavor oil to foods.
- 請求項2記載の製造方法により香味油を製造し、該香味油を食品に添加する、食品への香味付与方法。 A method for imparting flavor to foods, comprising producing flavor oil by the production method according to claim 2 and adding the flavor oil to foods.
- 請求項3記載の製造方法により香味油を製造し、該香味油を食品に添加する、食品への香味付与方法。 A method for imparting flavor to foods, comprising producing flavor oil by the production method according to claim 3 and adding the flavor oil to foods.
- 請求項4記載の製造方法により香味油を製造し、該香味油を食品に添加する、食品への香味付与方法。 A method for imparting flavor to foods, comprising producing flavor oil by the production method according to claim 4 and adding the flavor oil to foods.
- 請求項5記載の製造方法により香味油を製造し、該香味油を食品に添加する、食品への香味付与方法。 A method for imparting flavor to foods, comprising producing flavor oil by the production method according to claim 5 and adding the flavor oil to foods.
- 請求項6記載の製造方法により香味油を製造し、該香味油を食品に添加する、食品への香味付与方法。 A method for imparting flavor to foods, comprising producing flavor oil by the production method according to claim 6 and adding the flavor oil to foods.
- 請求項7記載の製造方法により香味油を製造し、該香味油を食品に添加する、食品への香味付与方法。 A method for imparting flavor to foods, comprising producing flavor oil by the production method according to claim 7 and adding the flavor oil to foods.
- 請求項8記載の製造方法により香味油を製造し、該香味油を食品に添加する、食品への香味付与方法。 A method for imparting flavor to foods, comprising producing flavor oil by the production method according to claim 8 and adding the flavor oil to foods.
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Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
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JPH0734715B2 (en) * | 1986-02-24 | 1995-04-19 | 日清製粉株式会社 | Flavor oil manufacturing method |
JPH09163955A (en) * | 1995-12-15 | 1997-06-24 | Kagome Co Ltd | Production of tomato flavor |
JP2003225054A (en) * | 2001-11-29 | 2003-08-12 | Meiji Milk Prod Co Ltd | Method of extracting and/or squeezing edible food and drink |
JP2004113986A (en) * | 2002-09-27 | 2004-04-15 | Matsushita Electric Ind Co Ltd | Apparatus and method for extracting effective ingredient from animal or vegetable material |
JP2013507112A (en) * | 2009-10-08 | 2013-03-04 | ディーエスエム アイピー アセッツ ビー.ブイ. | Vegetable flavor |
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2023
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Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
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JPH0734715B2 (en) * | 1986-02-24 | 1995-04-19 | 日清製粉株式会社 | Flavor oil manufacturing method |
JPH09163955A (en) * | 1995-12-15 | 1997-06-24 | Kagome Co Ltd | Production of tomato flavor |
JP2003225054A (en) * | 2001-11-29 | 2003-08-12 | Meiji Milk Prod Co Ltd | Method of extracting and/or squeezing edible food and drink |
JP2004113986A (en) * | 2002-09-27 | 2004-04-15 | Matsushita Electric Ind Co Ltd | Apparatus and method for extracting effective ingredient from animal or vegetable material |
JP2013507112A (en) * | 2009-10-08 | 2013-03-04 | ディーエスエム アイピー アセッツ ビー.ブイ. | Vegetable flavor |
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