WO2023189331A1 - Procédé de fabrication d'huile aromatisante - Google Patents

Procédé de fabrication d'huile aromatisante Download PDF

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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
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Prior art keywords
flavor
oil
producing
flavor oil
foods
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PCT/JP2023/008900
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English (en)
Japanese (ja)
Inventor
修造 橋本
翔大 小川
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不二製油グループ本社株式会社
不二製油株式会社
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Publication of WO2023189331A1 publication Critical patent/WO2023189331A1/fr

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

Abstract

Le but de la présente invention est de fournir un procédé qui permet une fabrication efficace d'huile aromatisante parfumée.　Il a été découvert que, avec une extrudeuse et une filière fixée à une pointe de cette dernière, il est possible d'obtenir : un processus d'obtention efficace d'huile aromatisante parfumée dans lequel un arôme est retenu sans être volatilisé ; et une huile aromatisante parfumée dans laquelle l'arôme est retenu sans être volatilisé.
PCT/JP2023/008900 2022-03-30 2023-03-08 Procédé de fabrication d'huile aromatisante WO2023189331A1 (fr)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0734715B2 (ja) * 1986-02-24 1995-04-19 日清製粉株式会社 風味油の製造法
JPH09163955A (ja) * 1995-12-15 1997-06-24 Kagome Co Ltd トマトフレーバーの製造方法
JP2003225054A (ja) * 2001-11-29 2003-08-12 Meiji Milk Prod Co Ltd 可食飲食物の抽出および／または搾汁方法
JP2004113986A (ja) * 2002-09-27 2004-04-15 Matsushita Electric Ind Co Ltd 動物又は植物を含む材料の有効成分の抽出装置及び抽出方法
JP2013507112A (ja) * 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． 野菜フレーバー

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0734715B2 (ja) * 1986-02-24 1995-04-19 日清製粉株式会社 風味油の製造法
JPH09163955A (ja) * 1995-12-15 1997-06-24 Kagome Co Ltd トマトフレーバーの製造方法
JP2003225054A (ja) * 2001-11-29 2003-08-12 Meiji Milk Prod Co Ltd 可食飲食物の抽出および／または搾汁方法
JP2004113986A (ja) * 2002-09-27 2004-04-15 Matsushita Electric Ind Co Ltd 動物又は植物を含む材料の有効成分の抽出装置及び抽出方法
JP2013507112A (ja) * 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． 野菜フレーバー

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