Method for producing fermented flavor oil and fermented flavor oil

Abstract

To provide a novel method for producing flavor oil.SOLUTION: The present invention relates to a method for producing fermented flavor oil, comprising mixing a stock solution for fermented food and drink with an edible fat and oil to obtain a mixture, and fermenting the mixture.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for producing a fermented flavor oil and a fermented flavor oil. [Background technology]

[0002] Flavored oils include flavored oils that contain flavor components of edible oils and fats themselves, such as sesame oil and chicken oil, and flavored oils that are obtained by adding flavoring ingredients to edible oils and fats and transferring the components of the flavoring ingredients to the edible oil, such as chili oil and green onion oil.

[0003] Known methods for producing flavor oils include a method in which chopped vegetables are added to vegetable edible oils and heated to 110-160°C, and the oil phase is then collected (see, for example, Patent Document 1); a method in which dried vegetable food with a moisture content of 20% or less is added to oils and heated to 120-160°C, and the oil phase and dried vegetable food are then separated and collected (see, for example, Patent Document 2); and a method in which oils and fats mainly composed of unrefined animal fats and oils are heated to 130-180°C and mixed with flavor vegetables, the moisture content of the oil is adjusted to 0.5% by weight or less, the mixture is then heated to 150-180°C, the heating is stopped, the mixture is mixed with soy sauce, and the moisture content is again adjusted to 0.5% by weight or less (see, for example, Patent Document 3). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 56-58450 [Patent Document 2] Japanese Patent Publication No. 124343 / 1983 [Patent Document 3] Japanese Patent Application Publication No. 4-311364 Summary of the Invention [Problem to be solved by the invention]

[0005] Aroma and flavor are important elements for food. Flavor oils have the advantage of being less likely to volatilize, so there is a demand for methods to incorporate various flavor components into edible oils and fats.

[0006] Therefore, an object of the present invention is to provide a new method for producing flavor oils. [Means for solving the problem]

[0007] The present inventors were surprised to find that a fermented flavor oil can be produced by fermenting a mixture of a brewed food and beverage concentrate and edible oils and fats, and completed the present invention based on this finding.

[0008] That is, the present invention relates to the following (1) to (9). (1) A method for producing a fermented flavor oil, comprising mixing a brewed food or beverage concentrate with an edible oil or fat to obtain a mixture, and fermenting the mixture. (2) The method for producing a fermented flavor oil according to (1) above, wherein the fermentation is yeast fermentation. (3) A method for producing a fermented flavor oil according to (1) or (2) above, wherein at the start of fermentation, the lower layer of the mixture contains the concentrate for brewed food or beverage, and the upper layer of the mixture contains the edible oil or fat. (4) The method for producing a fermented flavor oil according to (1) or (2) above, wherein at the start of fermentation, the concentrate for brewed food or beverage is a moromi juice or one obtained by fermenting a moromi juice. (5) The method for producing a fermented flavor oil according to (1) or (2) above, wherein at the start of fermentation, the ratio of the brewed food and beverage concentrate to the edible oil and fat in the mixture is 5:95 to 80:20 by volume. (6) The method for producing a fermented flavor oil according to (1) or (2) above, wherein the fermentation period of the mixture is the optimal period for fermenting the concentrate for brewed food or beverage to produce a brewed food or beverage. (7) The method for producing a fermented flavor oil according to (1) or (2) above, wherein the fermentation is static fermentation. (8) The method for producing a fermented flavor oil according to (1) or (2) above, wherein the concentrate for brewed food or beverage is a concentrate for soy sauce, a concentrate for soy sauce-like seasoning, a concentrate for fruit wine, a concentrate for sake, a concentrate for whiskey, a concentrate for beer, a concentrate for shochu, or a concentrate for kombucha. (9) A fermented flavor oil obtained by mixing a concentrate for brewing food and beverages with edible oils and fats to obtain a mixture, and then fermenting the mixture. [Effects of the Invention]

[0009] The production method of the present invention produces a fermented flavor oil having a pleasant aroma, for example, a fruity aroma. [Brief explanation of the drawings]

[0010] [Figure 1] FIG. 1 is a schematic diagram showing a state in which a mixture 10 of a fermented food or drink concentrate 12 and an edible oil or fat 11 is fermented in a vessel 13 in a method for producing a fermented flavor oil according to one embodiment of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0011] The configuration and preferred embodiments of the present invention will be described in more detail below. In this specification, the term "A to B" indicating a range means "greater than or equal to A and less than or equal to B." Furthermore, in this specification, "weight" and "mass," and "wt %" and "mass %" are treated as synonyms. In this specification, the term "flavor component" refers to any substance that can form a flavor (aroma or taste), and refers to a substance that contributes to a flavor or its analogues. In this specification, the term "fermented flavor oil" refers to edible oils and fats obtained by transferring flavor components to edible oils and fats in a fermentation process.

[0012] <Method of producing fermented flavor oil> A method for producing a fermented flavor oil according to one embodiment of the present invention (hereinafter also referred to as the production method of this embodiment) includes mixing a concentrate for brewing food and beverages with edible oils and fats to obtain a mixture, and fermenting the mixture.

[0013] The production method of this embodiment is believed to produce a fermented flavor oil through the following mechanism. Specifically, it is believed that fermenting a mixture containing a brewed food or beverage concentrate and edible oils and fats transfers flavor components contained in the brewed food or beverage concentrate and flavor components generated during the fermentation of the brewed food or beverage concentrate to produce a brewed food or beverage to the edible oils and fats, thereby producing a fermented flavor oil. This is because the specific gravity of the edible oils and fats is lower than that of the brewed food or beverage concentrate. As shown in FIG. 1 , in mixture 10, edible oils and fats 11 are located above brewed food or beverage concentrate 12 within container 13. Fermenting the mixture in this state volatilizes flavor components contained in brewed food or beverage concentrate 12 and flavor components generated during the fermentation of brewed food or beverage concentrate 12 to produce a brewed food or beverage. These flavor components dissolve in edible oils and fats 11 located at the top, resulting in the transfer of the flavor components to edible oils and fats 11, producing a fermented flavor oil. The aroma and flavor of fermented flavor oils are less likely to volatilize because the aroma components obtained by fermentation are lipophilic. Furthermore, by transferring the flavor components to an edible oil as a base, it is possible to concentrate and maintain the aroma in the resulting fermented flavor oil. Therefore, the aroma and flavor of the resulting fermented flavor oil are less likely to volatilize, making it possible to retain the aroma for a long time during cooking, eating, and use in processed foods. Note that the present invention is not limited to those having the above-mentioned mechanism of action.

[0014] In addition, brewed alcoholic beverages other than soy sauce do not contain salt, and distilled alcoholic beverages obtained by distillation methods commonly used for whiskey, shochu, brandy, etc. can have concentrated aromas. However, because they all contain a large amount of ethanol, there are significant limitations to their use in cooking without heating, the aroma stability when used in cooking is poor, and they basically contain a large amount of water-soluble aroma components, so their uses and characteristics are different from those of the fermented flavor oil obtained by the method of the present invention.

[0015] (Concentrate for brewing food and beverages) The stock solution for fermented foods and beverages is a liquid that can be fermented to produce fermented foods and beverages. Examples of fermented foods and beverages include soy sauce, soy sauce-like seasonings, fruit wine, sake, whiskey, beer, shochu, and kombucha. However, since the fermented flavor oil is mainly used as a seasoning, soy sauce, soy sauce-like seasonings, fruit wine, sake, and the like are preferred.

[0016] Soy sauce (also called shoyu or soy sauce) is not particularly limited as long as it is used as a commonly known seasoning, and examples include those described in the "Soy Sauce Quality Labeling Standards" and "Japanese Agricultural Standards for Soy Sauce" notices of the Ministry of Agriculture, Forestry and Fisheries of Japan, specifically dark soy sauce, light soy sauce, white soy sauce, tamari soy sauce, and re-brewed soy sauce. Other examples include raw soy sauce, dashi soy sauce, teriyaki soy sauce, namagaeshi soy sauce, quick-brewed soy sauce, amino acid-mixed soy sauce, reduced-salt soy sauce, and low-salt soy sauce. The soy sauce may be one of the above-mentioned soy sauces alone, or a combination of two or more of them.

[0017] Soy sauce-like seasonings refer to seasonings used in the same way as "soy sauce" as defined by the Japanese Agricultural Standards, and are a concept that includes soy sauce, soy sauce processed products, and fermented seasonings. If they are used in the same way as "soy sauce," they do not necessarily need to contain ingredients derived from soy sauce koji (such as soybeans or wheat).

[0018] Fruit wine may be a fermented beverage obtained by alcoholic fermentation of raw material fruit juice itself or a fruit juice composition mainly containing fruit juice by the action of yeast, or may be a beverage mainly containing such a fermented beverage, or may be a beverage in which such a fermented beverage is further blended with fruit juice and / or a fruit juice composition. Fruit wines include, for example, fruit wines, sweet fruit wines, liqueurs, and other brewed alcoholic beverages as defined by the Liquor Tax Act of Japan. Examples of types of fruit wine include wine, cider, port wine, sherry, Madeira, Marsala, and vermouth, with wine being preferred.

[0019] Wine may be a fermented beverage produced using grape juice as the main ingredient, a beverage containing the fermented beverage as the main ingredient, or a beverage in which fruit juice is further blended with the fermented beverage.

[0020] Sake may be any sake made from rice, rice koji, and water as the main ingredients and fermented with yeast, but among these, sake as defined by the Liquor Tax Law (particularly the Liquor Tax Law of Japan) is preferred.

[0021] Whiskey can be any alcoholic beverage made from grains, which is distilled after saccharification and fermentation, and then stored and aged in wooden barrels, but it is preferable that it be whiskey as defined by the Liquor Tax Act (especially the Liquor Tax Act of Japan).

[0022] Beer may be any fermented beverage made by adding yeast to malt, hops, and water, but among these, beer or happoshu as defined by the Liquor Tax Law (particularly the Liquor Tax Law of Japan) is preferred.

[0023] Shochu refers to alcoholic beverages (distilled alcoholic beverages) that are further distilled from alcoholic beverages (brewed alcoholic beverages) produced by fermentation. Examples include rice shochu, barley shochu, sweet potato shochu, brown sugar shochu, lees shochu, buckwheat shochu, chestnut shochu, and awamori. Of these, shochu as defined by the Liquor Tax Act (particularly the Liquor Tax Act of Japan) is preferred.

[0024] Kombucha is a microbially altered tea. The alteration is caused by fermentation by a symbiotic Saccharomyces yeast living in a polysaccharide matrix produced by the fungus Xylinum. In Japan, kombucha is also called black tea mushroom.

[0025] The stock solution for brewed foods and beverages is not particularly limited as long as it is a liquid used to obtain brewed foods and beverages, but examples include liquids used to produce soy sauce, soy sauce-like seasonings, fruit wine, sake, whiskey, beer, shochu, kombucha, etc. In this specification, these are also referred to as soy sauce stock solution, soy sauce-like seasoning stock solution, fruit wine stock solution, sake stock solution, whiskey stock solution, beer stock solution, shochu stock solution, and kombucha stock solution, respectively. Among these, soy sauce, soy sauce-like seasonings, fruit wine, sake, etc. are preferred, since oil is mainly used as a seasoning. However, this does not prevent the stock solution for brewed foods and beverages from being used as a food or beverage by itself.

[0026] When the concentrate for brewed food or beverage is a concentrate for distilled liquor such as a concentrate for whiskey or a concentrate for shochu, it is preferable to use the concentrate before distillation as the concentrate for brewed food or beverage.

[0027] In the production of brewed foods and beverages, various flavor components are fermented during the fermentation of a brewed food and beverage concentrate. In the production method of this embodiment, it is sufficient to transfer the flavor components and the like thus generated to edible oils and fats, and the brewed food and beverage concentrate is not limited to the above examples.

[0028] The method for producing a concentrate for brewed foods and beverages is not particularly limited as long as it is a method that is a normal method for producing brewed foods and beverages and covers the stage before the brewed foods and beverages are completed. The method for producing a concentrate for brewed foods and beverages may or may not include a fermentation step.

[0029] At the start of fermentation, the moromi content in the concentrate for brewed foods and beverages is preferably 5% by mass or less. In this specification, the moromi in the concentrate for brewed foods and beverages refers to a soft solid produced by fermenting multiple ingredients in the fermentation process leading up to the production of the concentrate for brewed foods and beverages. Generally, the moromi produced in the fermentation process leading up to the production of soy sauce is also called moromi, and the moromi produced in the fermentation process leading up to the production of alcoholic beverages is also called moromi. In this specification, the liquid used to obtain brewed foods and beverages, including soy sauce and alcoholic beverages, i.e., the soft solid produced in the fermentation process leading up to the production of the concentrate for brewed foods and beverages, is referred to as moromi. If the moromi content in the fermented food and beverage concentrate is 5% by mass or less at the start of fermentation, the moromi is less likely to be mixed into the oil during fermentation, and the fermented flavor oil after fermentation does not require a strong filtration process, which is preferable because the flavor is more likely to be retained in the oil.In addition, the impact of the moromi-derived oil being mixed into edible oils and fats can be reduced, so when a mixture containing the fermented food and beverage concentrate and edible oils and fats is fermented, a fermented flavor oil with a good flavor tends to be obtained.

[0030] The moromi content of the brewed food and drink concentrate can be adjusted, for example, by compression treatment. Specifically, it is preferable to use a vertical compressor using a filter cloth for compression treatment.

[0031] That is, the concentrate for brewed food and beverage products is preferably a moromi juice or one obtained by fermenting a moromi juice. A moromi juice is obtained by removing insoluble solids from moromi by the above-mentioned compression process or the like. Here, "a product obtained by fermenting a moromi juice" is preferably one obtained by pre-fermenting the moromi juice. Pre-fermentation will be described later.

[0032] The concentrate for brewed food or drink may be pasteurized or unpasteurized, but from the viewpoint of obtaining an oil with a more preferable aroma, unpasteurized concentrate is preferred.

[0033] Since the concentrate for brewed foods and beverages must contain components that are the source of the aroma produced by fermentation, it is preferable that it contains glucose, fructose, maltose, sucrose, and sugars and oligosaccharides that yeast can use for fermentation, which are derived from the raw materials or from decomposition products of the raw materials or external additions.It is also preferable that it contains organic acids, peptides, amino acids, and their reaction products, Maillard substances, etc., in order to impart complexity to the aroma.Of these, the amount of sugar in the concentrate for brewed foods and beverages is preferably 3% by mass or more.

[0034] ((Pre-fermentation)) In the production method of this embodiment, a mixture containing a brewed food or beverage concentrate and edible oil or fat is fermented as described below. The brewed food or beverage concentrate may be fermented before the mixture is fermented. In this specification, this is also referred to as pre-fermentation. Pre-fermentation is preferably performed to facilitate fermentation of the mixture containing the brewed food or beverage concentrate and edible oil or fat.

[0035] Preferably, the pre-fermentation comprises a yeast fermentation. The yeast fermentation included in the pre-fermentation may be a conventional yeast fermentation using the yeast used in the fermentation of the mixture described below under conditions according to the type of yeast, the number of bacteria, etc.

[0036] The yeast fermentation period in pre-fermentation is not particularly limited, and may be any period in which conventional yeast fermentation is carried out under conditions depending on the type of yeast, the number of bacteria, etc. For example, it may be the period in which the ethanol concentration of the fermented food or beverage concentrate reaches 0.5 (w / v)% or more based on the ethanol concentration at the end of pre-fermentation. More specifically, when Zygosaccharomyces rouxii is used as the yeast, it is the period in which the yeast fermentation is activated at room temperature, preferably 15 to 30°C, for example, about 1 to 7 days.

[0037] (edible fats and oils) Examples of edible oils and fats that can be used in the production method of this embodiment include animal-derived edible oils and fats such as lard, beef tallow, chicken oil, and butter, and plant-derived edible oils and fats such as soybean oil, rice bran oil, rapeseed oil, corn oil, olive oil, etc. Among these, soybean oil, rice bran oil, and olive oil are preferred from the viewpoint of facilitating the transfer of the above-mentioned flavor components.

[0038] (mixture) At the start of fermentation, the ratio of the fermented food or beverage concentrate to the edible oil or fat in the mixture is preferably 5:95 to 80:20 by volume. By being in this range, a fermented flavor oil containing a sufficient amount of a desirable aroma can be obtained.

[0039] Furthermore, at the start of fermentation, the mixture may contain other components in addition to the brewed food / beverage concentrate and edible oils and fats, provided that the effects of the present invention are not impaired. Examples of such other components include vitamin E as an antioxidant and silicon as an antifoaming agent. The content of the other components in the mixture depends on the concentration at which the other components exert their effects, but is preferably 0.1 (w / v)% or less.

[0040] (fermentation) The production method of this embodiment includes mixing a concentrate for brewed food or drink with an edible oil or fat to obtain a mixture, and fermenting the mixture. Note that "mixing" does not mean mixing the above-mentioned concentrate for brewing foods and beverages with the above-mentioned edible oil or fat to create an emulsified state, but means bringing them into contact without emulsifying them, for example by adding one to the other. Since edible oil or fat usually has a lower specific gravity than the concentrate for brewing foods and beverages, in mixture 10, edible oil or fat 11 is located above concentrate for brewing foods and beverages 12 in container 13, as shown in Figure 1. Fermentation of mixture 10 begins in this state.

[0041] That is, at the start of fermentation, it is preferable that the lower layer of the mixture contains the concentrate for brewed food or drink, and the upper layer of the mixture contains the edible oil or fat.

[0042] The fermentation of the mixture may be carried out by yeast fermentation, lactic acid fermentation, or the like, and from the viewpoint of fermenting the seasoning concentrate to produce a seasoning, yeast fermentation is preferred.

[0043] The yeast fermentation of the mixture is not particularly limited as long as it is a commonly known yeast fermentation. For example, preferred yeasts are salt-tolerant soy sauce yeast for soy sauce, wine yeast for wine, and sake yeast such as Kyokai No. 7 for sake. These yeasts are available from yeast manufacturers.

[0044] If the concentrate for fermented foods and beverages is a soy sauce concentrate or a soy sauce-like seasoning concentrate, the soy sauce yeast used may be any yeast fermentation method known in the art for producing soy sauce, and examples of such methods include conventional yeast fermentation using soy sauce yeast under conditions appropriate for the type and number of cells of the soy sauce yeast. The soy sauce yeast may be any yeast commonly used in the production of soy sauce, and examples of such yeast include salt-tolerant yeasts such as Zygosaccharomyces rouxii, Zygosaccharomyces baileyi, Candida etchellsii, and Candida versatilis. Among the above, Zygosaccharomyces rouxii, which is used as the main fermentation yeast in soy sauce brewing, is particularly used. It is thought that secondary metabolism using sugars, lipids, alcohol, and amino acids as substrates during the fermentation process will occur, allowing the production of a fermented flavor oil with a fruity character, mainly consisting of ethyl esters.

[0045] If the concentrate for fermented foods and beverages is a concentrate for fruit wine, particularly a concentrate for wine, the yeast fermentation can be any yeast fermentation method using a commonly known fruit wine yeast, particularly a wine yeast used in the production of wine. Examples include conventional yeast fermentation using a fruit wine yeast under conditions depending on the type and number of cells of the fruit wine yeast. The fruit wine yeast is not particularly limited as long as it is a yeast commonly used in the production of fruit wine, but examples include Saccharomyces cerevisiae. It is believed that the use of the fruit wine yeast transfers the fruity aroma of fruit wine, such as wine, to the oil, allowing the production of a fermented flavor oil.

[0046] If the stock solution for brewed foods and beverages is a stock solution for sake, there are no particular limitations on the method as long as it is yeast fermentation using sake yeast as is commonly known in the art for sake production, and examples include conventional yeast fermentation using sake yeast under conditions depending on the type and number of yeast cells of the yeast. The sake yeast is not particularly limited as long as it is a yeast typically used in sake production, and examples include Saccharomyces cerevisiae. It is presumed that the use of the above-mentioned sake yeast allows the transfer of sake-derived aromas to the oils and fats, enabling the production of a fermented flavor oil.

[0047] If the stock solution for brewed food or beverage is a stock solution used for fermentation before distillation of whiskey, there is no particular limitation as long as it is yeast fermentation using whiskey yeast as is commonly known when producing whiskey, for example, conventional yeast fermentation using whiskey yeast under conditions depending on the type and number of whiskey yeast cells, etc. The whiskey yeast is not particularly limited as long as it is a yeast normally used in whiskey production, for example, Saccharomyces cerevisiae, etc. It is presumed that by using the above whiskey yeast, the aroma of whiskey is transferred to the oil and fat, allowing the production of a fermented flavor oil.

[0048] If the brewed food or beverage concentrate is a beer concentrate, there are no particular limitations on the yeast fermentation using brewer's yeast as is commonly known when producing beer, and examples include conventional yeast fermentation using brewer's yeast under conditions depending on the type and number of brewers' yeast. The brewer's yeast is not particularly limited as long as it is a yeast commonly used in beer production, and examples include Saccharomyces cerevisiae. It is presumed that the use of the brewer's yeast transfers the beer aroma to the oils and fats, allowing the production of a fermented flavor oil.

[0049] If the stock solution for brewed food or beverage is a stock solution used before distilling shochu, there is no particular limitation as long as it is yeast fermentation using shochu yeast as is commonly known when producing shochu, and examples include conventional yeast fermentation using shochu yeast under conditions depending on the type and number of shochu yeast. The shochu yeast is not particularly limited as long as it is a yeast that is commonly used in the production of shochu, and examples include Saccharomyces cerevisiae. It is presumed that by using the above shochu yeast, the aroma of shochu is transferred to the oil and fat, allowing the production of a fermented flavor oil.

[0050] If the stock solution for fermented foods and beverages is a stock solution for kombucha, there are no particular limitations on the method as long as it is yeast fermentation using kombucha yeast as is commonly known when producing kombucha, and examples include conventional yeast fermentation using kombucha yeast under conditions depending on the type and number of kombucha yeast. The kombucha yeast is not particularly limited as long as it is a yeast commonly used in producing kombucha, and examples include Saccharomyces cerevisiae and Torula yeast. It is presumed that by using the above-mentioned kombucha yeast, the kombucha aroma is transferred to the oil, allowing the production of a fermented flavor oil.

[0051] The above yeasts can be purchased from koji makers and yeast manufacturers in Japan.

[0052] The fermentation method is not particularly limited as long as it produces a fermented flavor oil, but static fermentation is preferred. In this specification, static fermentation refers to fermentation in a static state without stirring, aeration, emulsification, etc. This is because, by not emulsifying the fermented food and beverage concentrate and the edible oil in the mixture, deterioration and turbidity of the edible oil can be suppressed, and the resulting fermented flavor oil can be easily separated.

[0053] The temperature during fermentation of the mixture is preferably the temperature used when fermenting the brewed food and beverage concentrate to produce a brewed food and beverage product, in order to obtain a fermented flavor oil that contains a sufficient amount of desirable flavor components, and is preferably 10 to 40°C, more preferably 15 to 35°C.

[0054] The fermentation period of the mixture is preferably the optimum period for fermenting the concentrate for brewed foods and beverages to produce a fermented flavor oil containing a sufficient amount of desirable flavor components, and is generally one week to four months.

[0055] For fermentation, it is preferable to avoid containers made of polyethylene (PE) plastic materials in order to prevent aroma absorption. It is preferable to use stainless steel or glass tanks or containers for fermentation.

[0056] Furthermore, when the mixture is fermented to produce the fermented flavor oil, the fermented food or beverage obtained by fermenting the stock solution for the fermented food or beverage may be produced at the same time, or the fermented food or beverage may be produced before the fermented flavor oil is produced, or the fermented food or beverage may be produced after the fermented flavor oil is produced. Also, it is sufficient that the production method of this embodiment produces the fermented flavor oil, and it is not necessary that the fermented food or beverage is produced.

[0057] (Post-processing) The fermented flavor oil thus produced is preferably sterilized to remove microorganisms. Sterilization is carried out by a method such as filtration using a sterilization filter, a UF membrane, or diatomaceous earth, or centrifugation. Sterilization using filters containing activated carbon is not preferred because it also adsorbs aromas.

[0058] In addition, the fermented flavor oil is preferably filled in a container with a small head space and low oxygen permeability, such as a glass bottle or a sealed bottle.

[0059] (separation) The obtained fermented oil is separated from the liquid obtained by fermenting the seasoning stock solution. The method of separation is not particularly limited, but examples include separation of the upper oil layer using a tube, and separation of the lower seasoning stock solution from the bottom of the fermentation vessel.

[0060] (Fermented flavor oil) The fermented flavor oil produced by the production method of this embodiment has a pleasant aroma, for example, a complex flavor specific to fermentation, and preferably has a fruity aroma. In particular, the fermented flavor oil preferably contains ethyl esters as flavor components.

[0061] Furthermore, the fermented flavor oil produced by the production method of this embodiment has the effect of adding richness to the processed food it is used in, imparting a complex flavor, substituting for fermented butter to add richness, raising the umami flavor, and serving as the flavor base of the processed food. Therefore, the fermented flavor oil produced by the production method of this embodiment can be used as a fermented flavor oil for adding richness, a fermented flavor oil for imparting a complex flavor, a fermented flavor oil for adding richness as a fermented butter substitute, a fermented flavor oil for raising the umami flavor, or a fermented flavor oil for the flavor base of processed foods.

[0062] As described above, the present specification discloses the following: [1] A method for producing a fermented flavor oil, comprising mixing a brewed food or beverage concentrate with an edible oil or fat to obtain a mixture, and fermenting the mixture. [2] The method for producing a fermented flavor oil according to [1] above, wherein the fermentation is yeast fermentation. [3] A method for producing a fermented flavor oil according to [1] or [2] above, wherein at the start of fermentation, the lower layer of the mixture contains the brewed food and beverage concentrate, and the upper layer of the mixture contains the edible oil or fat. [4] The method for producing a fermented flavor oil according to any one of [1] to [3] above, wherein at the start of fermentation, the concentrate for brewed food or beverage is a moromi juice or one obtained by fermenting a moromi juice. [5] A method for producing a fermented flavor oil according to any one of [1] to [4] above, wherein at the start of fermentation, the ratio of the brewed food and beverage concentrate to the edible oil or fat in the mixture is 5:95 to 80:20 by volume. [6] A method for producing a fermented flavor oil according to any one of [1] to [5] above, wherein the fermentation period of the mixture is the optimal period for fermenting the concentrate for brewed food and beverages to produce brewed food and beverages. [7] The method for producing a fermented flavor oil according to any one of [1] to [6] above, wherein the fermentation is static fermentation. [8] The method for producing a fermented flavor oil according to any one of [1] to [7] above, wherein the concentrate for brewed food or beverage is a concentrate for soy sauce, a concentrate for soy sauce-like seasoning, a concentrate for fruit wine, a concentrate for sake, a concentrate for whiskey, a concentrate for beer, a concentrate for shochu, or a concentrate for kombucha. [9] A fermented flavor oil obtained by mixing a concentrate for brewing food and beverages with edible oils and fats to obtain a mixture, and then fermenting the mixture. [Example]

[0063] The present invention will be described in more detail below with reference to examples, although the present invention is not limited to these examples.

[0064] The fermented flavor oils of Examples 1 to 3 were produced and subjected to sensory evaluation.

[0065] Example 1: Production of fermented flavor oil using sake concentrate Steamed rice was inoculated with Aspergillus oryzae koji starter and koji was produced for 43 hours using standard methods to obtain rice koji. 3 kg of the resulting rice koji was mixed with 3 L of hot water heated to 60°C and kept at 60°C for 12 hours to obtain amazake. The resulting amazake was subjected to solid-liquid separation, and the liquid was treated with an UF membrane to obtain amazake permeate. 5 L of the resulting amazake permeate was transferred to a 10 L Duran bottle and 1.0 x 10 yeast (Saccharomyces cerevisiae) was added. 6 The mixture was added so that the total volume was 100 ml, and pre-yeast fermentation was carried out for 3 days at 25°C without stirring. 5 L of soybean oil (manufactured by Nisshin Oillio Group, Ltd.) was added to 5 L of the resulting pre-yeast fermentation product up to the very top of the bottle, and the mixture was left to stand in the Duran bottle for a further 30 days at 25°C without aeration or stirring for main fermentation. The resulting upper layer of fermented oil was separated from the lower layer of yeast fermentation product in a tube, and the recovered fermented oil was filtered through filter paper to obtain a refined flavor oil. This fermented flavor oil is also called "sake fermented oil."

[0066] [Example 2: Production of fermented flavor oil using wine concentrate] Five liters of Merlot grape juice was transferred to a 10-liter Duran bottle and 1.0 × 10 yeast (Saccharomyces cerevisiae) was added. 6 The mixture was added so that the total volume was 100 ml, and pre-yeast fermentation was carried out for 3 days at 25°C without stirring. 5 L of soybean oil (manufactured by Nisshin Oillio Group, Ltd.) was added to 5 L of the resulting pre-yeast fermentation product up to the very top of the bottle, and the mixture was left to stand in the Duran bottle for a further 30 days at 25°C without aeration or stirring for main fermentation. The resulting upper layer of fermented oil was separated from the lower layer of yeast fermentation product in a tube, and the recovered fermented oil was filtered through filter paper to obtain a refined flavor oil. This fermented flavor oil is also called "wine fermented oil."

[0067] [Example 3: Production of fermented flavor oil using soy sauce concentrate] A mixture of steamed soybeans and crushed roasted wheat in a ratio of 6:4 based on the weight of the raw materials was inoculated with Aspergillus sojae koji starter, and koji was produced by a conventional method for 43 hours to obtain soy sauce koji. 100 parts by mass of the obtained soy sauce koji was added to 94 parts by mass of brine (salt concentration 24 (w / v)%), and soy sauce lactic acid bacteria (Tetragenococcus halophilus) was added. The mixture was subjected to lactic acid fermentation according to a conventional method for 20 days at 15 to 25°C with appropriate stirring. After the lactic acid fermentation was completed, the soy sauce moromi mash was subjected to solid-liquid separation, and the syrup was treated with an UF membrane to obtain a permeate (lactic acid fermentation syrup). 5 L of the resulting lactic acid fermentation liquid was transferred to a 10 L Duran bottle, and 1.0 × 10 6 The mixture was added so that the total volume was 100 ml, and pre-yeast fermentation was carried out without stirring for 7 days at 25°C. 5 L of soybean oil (manufactured by Nisshin Oillio Group, Ltd.) was added to 5 L of the resulting pre-yeast fermentation product up to the very top of the bottle, and the product was left to stand in the Duran bottle for a further 30 days at 25°C for main fermentation without aeration or stirring. The resulting upper layer of fermented oil was separated from the lower layer of yeast fermentation product in a tube, and the recovered fermented oil was filtered through filter paper to obtain a refined flavor oil. This fermented flavor oil is also called "soy sauce fermented oil."

[0068] [Reference example: Soybean oil] As a reference example, soybean oil manufactured by Nisshin Oillio Group Co., Ltd. was prepared.

[0069] [Example: Soy sauce] Soy sauce oil obtained during the process of ordinary soy sauce production was prepared as the soy sauce oil. Soy sauce oil is the oil contained in the moromi mash, which is removed during the process after pressing.

[0070] [evaluation] Six panelists with discriminating abilities tasted the fermented flavor oils of Examples 1 to 3 and the soybean oil and soy sauce oil of Reference Examples, and evaluated the aroma according to the following criteria. The fruity aroma referred to here refers to a sweet aroma or a fruity aroma that can be felt from whiskey or rum, and refers to the characteristic aroma of Example 1 that was agreed upon among the panelists. ○: Fruity scent △: A slightly fruity scent ×: No fruity scent ■: A slight fruity aroma is detected, but there is also a hint of shochu and oil deterioration.

[0071] The results are shown in Table 1.

[0072] [Table 1]

[0073] As shown in Table 1, the fermented flavor oils of Examples 1 to 3 had a fruity aroma.

[0074] Although various embodiments have been described above with reference to the drawings, it goes without saying that the present invention is not limited to such examples. It is clear that a person skilled in the art can conceive of various modifications or alterations within the scope of the claims, and it is understood that these also naturally fall within the technical scope of the present invention. Furthermore, the components of the above-described embodiments may be combined in any manner without departing from the spirit of the invention. [Explanation of symbols]

[0075] 10 mixture 11 Edible oils and fats 12. Concentrate for brewing food and beverages 13 Container

Claims

1. A method for producing a fermented flavor oil, comprising mixing a brewed food or beverage concentrate with an edible oil or fat to obtain a mixture, and fermenting the mixture.

2. The method for producing a fermented flavor oil according to claim 1 , wherein the fermentation is yeast fermentation.

3. 3. The method for producing a fermented flavor oil according to claim 1, wherein at the start of fermentation, a lower layer of the mixture contains the concentrate for brewed food or drink, and an upper layer of the mixture contains the edible oil or fat.

4. 3. The method for producing a fermented flavor oil according to claim 1 or 2, wherein at the start of fermentation, the undiluted liquid for brewed food or drink is a moromi mash or a liquid obtained by fermenting a moromi mash.

5. 3. The method for producing a fermented flavor oil according to claim 1, wherein the ratio of the brewed food and beverage concentrate to the edible oil and fat in the mixture at the start of fermentation is 5:95 to 80:20 by volume.

6. 3. The method for producing a fermented flavor oil according to claim 1, wherein the fermentation period of the mixture is an optimum period for fermenting the concentrate for brewed food or beverage to produce a brewed food or beverage.

7. The method for producing a fermented flavor oil according to claim 1 or 2, wherein the fermentation is static fermentation.

8. The method for producing a fermented flavor oil according to claim 1 or 2, wherein the concentrate for brewed food or beverage is a concentrate for soy sauce, a concentrate for soy sauce-like seasoning, a concentrate for fruit wine, a concentrate for sake, a concentrate for whiskey, a concentrate for beer, a concentrate for shochu, or a concentrate for kombucha.

9. The fermented flavor oil is obtained by mixing a concentrate for brewing food and drink with edible oils and fats to obtain a mixture, and then fermenting the mixture.

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