Method for producing seasoning oil

Abstract

To provide a method for producing seasoning oil having fragrant flavor by effectively utilizing a raw material and bringing out the flavor of the raw material.SOLUTION: The method for producing the seasoning oil comprises boiling the head of bonito as a raw material produced in the production of dried bonito, roasting and drying the boiled head of bonito as the raw material, pulverizing the roasted and dried head of bonito as the raw material, adding vegetable oil and fat to the pulverized head of bonito as the raw material, heating the mixture, and subjecting the heated mixture to solid-liquid separation.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for producing seasoning oil, and more particularly to a method for producing seasoning oil with a fragrant flavor that makes effective use of raw materials and brings out the flavor of the raw materials. [Background technology]

[0002] In the conventional process of producing dried bonito, the head, backbone, tail, guts (motsu), etc. are mostly removed and boiled as they are, dried in a dryer, or in rare cases, dried in a drier, and then crushed in a grinder and sold as fish meal for animal feed, or disposed of as is (see the conventional example in Patent Document 1). (see). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 56-158047 Summary of the Invention [Problem to be solved by the invention]

[0004] However, the heads removed in the conventional process for producing dried bonito have been used for animal feed, fertilizer, or disposed of as waste, and there has been a problem in that the fragrant flavor produced by the roasting process is not utilized.

[0005] An object of the present invention is to provide a method for producing seasoning oil that takes into consideration the above problems. [Means for solving the problem]

[0006] The method for producing the seasoning oil described in claim 1 involves boiling raw material bonito heads generated during the production of dried bonito flakes, roasting and drying the boiled raw material bonito heads, pulverizing the roasted and dried raw material bonito heads after the roasting and drying, adding vegetable oil to the pulverized raw material bonito heads, heating, and then performing solid-liquid separation after heating to produce the seasoning oil.

[0007] The method for producing seasoning oil described in claim 2 involves boiling raw material bonito heads and belly flakes generated in the production of dried bonito flakes, roasting and drying the boiled raw material bonito heads and belly flakes, pulverizing the roasted and dried raw material bonito heads and belly flakes, adding vegetable oil to the pulverized raw material bonito heads and belly flakes, heating, and then performing solid-liquid separation to produce the seasoning oil.

[0008] In addition, the method for producing seasoning oil described in claim 3 involves boiling the heads of fish used as raw materials for cut fish that are generated during the production of cut fish, roasting and drying the boiled heads, pulverizing the roasted and dried heads of the fish used as raw materials for cut fish, adding vegetable oil to the pulverized heads of the fish used as raw materials for cut fish, heating the mixture, and then separating the solid and liquid after heating to produce the seasoning oil.

[0009] The method for producing seasoning oil described in claim 4 involves boiling the heads and belly of fish used as raw materials for seaweed cuttings that are generated during the production of seaweed cuttings, roasting and drying the boiled heads and belly of fish used as raw materials for seaweed cuttings, pulverizing the roasted and dried heads and belly of fish used as raw materials for seaweed cuttings, adding vegetable oil to the pulverized heads and belly of fish used as raw materials for seaweed cuttings and heating the mixture, and then separating the solid and liquid components after heating to produce the seasoning oil.

[0010] The method for producing seasoning oil described in claim 5 comprises boiling the heads and belly of the fish that are raw materials for the sectioned fish generated in the production of frozen bonito loin for raw consumption, frozen tuna loin, or canned tuna or retort tuna products made from bonito or tuna, roasting and drying the boiled heads and belly of the fish that are raw materials for the sectioned fish, pulverizing the roasted and dried heads and belly of the fish that are raw materials for the sectioned fish, adding vegetable oil to the pulverized heads and belly of the fish that are raw materials for the sectioned fish, heating, and performing solid-liquid separation after heating to produce the seasoning oil. [Effects of the Invention]

[0011] According to the method for producing seasoning oil described in claim 1, the heads of bonito flakes, which are raw materials produced during the production of bonito flakes, are used, the cooked heads are roasted and dried, and after roasting and drying, the roasted and dried heads are crushed, vegetable oil is added to the crushed heads, and the mixture is heated, followed by solid-liquid separation after heating. Therefore, it is possible to effectively utilize the heads of bonito flakes produced during the production of bonito flakes, and to produce a flavored oil in which the flavor of bonito flakes (for example, the fragrant flavor of bonito flakes) is transferred to the extracted oil by roasting and drying the heads.

[0012] Furthermore, according to the method for producing seasoning oil described in claim 2, the raw material bonito heads and belly flakes generated during the production of bonito flakes are boiled and cooked, the boiled and cooked heads and belly flakes are roasted and dried, and after roasting and drying, the roasted and dried heads and belly flakes are pulverized, vegetable oil is added to the pulverized heads and belly flakes and heated, and after heating, solid-liquid separation is performed to produce the seasoning oil.This makes it possible to effectively utilize the raw material bonito heads and belly flakes generated during the production of bonito flakes, and to produce a flavored oil by roasting and drying the heads and belly flakes and transferring the flavor of the bonito flakes (for example, the fragrant flavor of bonito flakes) to the extracted oil.

[0013] Furthermore, according to the method for producing seasoning oil described in claim 3, the heads of the raw materials produced during the production of dried fish are used, the heads are roasted and dried, and after this roasting and drying, the roasted and dried heads of the raw fish used for the dried fish are crushed, vegetable oil is added to the crushed heads of the raw fish used for the dried fish, and after heating, solid-liquid separation is carried out to produce the seasoning oil.This makes it possible to effectively use the heads of the raw materials produced during the production of dried fish, and to produce a flavored oil in which the flavor of dried bonito flakes (for example, the fragrant flavor of dried bonito flakes) is transferred to the extracted oil by roasting and drying the heads of the raw fish used for the dried fish.

[0014] Furthermore, according to the method for producing seasoning oil set forth in claim 4, the heads of fish used as raw materials for dried fish in the production of dried fish are boiled and simmered, the boiled heads of fish used as raw materials for dried fish in the production of dried fish are roasted and dried, and after roasting and drying, the roasted and dried heads of fish used as raw materials for dried fish in the production of ...

[0015] Furthermore, according to the method for producing seasoning oil described in claim 5, raw fish heads and belly loins generated during the production of frozen bonito loins for raw consumption, frozen tuna loins, or canned tuna or retort tuna products made from bonito or tuna are boiled and cooked, the boiled and cooked raw fish heads and belly loins are roasted and dried, and after roasting and drying, the roasted and dried raw fish heads and belly loins are pulverized, vegetable oil is added to the pulverized raw fish heads and belly loins, and the mixture is heated, followed by solid-liquid separation. Therefore, the raw fish heads and belly loins generated during production can be effectively utilized, and a flavored oil can be produced by roasting and drying the raw fish heads and belly loins and transferring the flavor of the fish pieces (for example, the savory flavor of the fish pieces) to the extracted oil. [Brief explanation of the drawings]

[0016] [Figure 1] FIG. 1 is a schematic diagram illustrating the manufacturing process of a method for manufacturing seasoning oil according to one embodiment of the present invention. [Figure 2] FIG. 2 is a table showing the results of analysis by an aroma sensor and the results of a sensory evaluation of the seasoning oil produced by the seasoning oil production method of one embodiment of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0017] A method for producing seasoning oil according to one embodiment of the present invention will be described with reference to FIGS.

[0018] In one embodiment of the present invention, a method for producing seasoning oil involves boiling raw material bonito heads generated during the production of dried bonito flakes, roasting and drying the boiled raw material bonito heads, pulverizing the roasted and dried raw material bonito heads after roasting, adding vegetable oil to the pulverized raw material bonito heads, heating, and then performing solid-liquid separation after heating to produce the seasoning oil.

[0019] To produce dried bonito, first, frozen bonito is thawed. The thawing water temperature at the end of thawing is controlled to be between 0°C and 3°C, and the internal temperature of the fish (or core temperature, more specifically, the temperature near the spine (backbone)) at the end of thawing is controlled to be between -3°C and 3°C.

[0020] After the thawing process, the head 1, belly button 2, and internal organs 3 of the thawed bonito must be removed and processed (cut into pieces). After this raw cutting process, the head 1, belly button 2, and internal organs 3 of the bonito are removed and the fish is boiled (or steamed) [cooking process (or steaming process)]. The enzyme is inactivated by the heat in the cooking (or steaming) process, thereby stopping the enzymatic reduction of inosinic acid. Since the enzymatic decomposition of inosinic acid occurs between the start of the thawing process and the start of the cooking (or steaming) process, the time from the start of the thawing process to the start of the cooking (or steaming) process should be within 20 hours. From the end of the thawing process to the start of the cooking (or steaming) process, the internal temperature of the fish should also be controlled (managed) within the range of -3°C to 3°C.

[0021] After the boiling (or steaming) step, the fish is roasted and dried (roasting and drying step) according to a conventional method for producing dried fish, and dried to a moisture content of 18% to 22% to produce dried fish. The raw material bonito heads generated during the above-mentioned bonito flakes production are roasted and dried, and after this roasting and drying, the roasted and dried raw material bonito heads are pulverized to particles of, for example, a particle size of about 3 mm to 30 mm. For example, 3 to 10 parts by weight of vegetable oil (e.g., rapeseed oil, pulp oil, etc.) is added to 1 part by weight of the crushed raw material bonito head, and the mixture is heated (e.g., at a heating temperature of 100°C to 140°C), and after heating, the mixture is subjected to solid-liquid separation (e.g., using a 100-mesh filter) to produce a seasoning oil.

[0022] According to the method for producing seasoning oil of the above-described embodiment, the heads of bonito flakes are used as raw materials, and the bonito heads are boiled and dried. After the roasting and drying, the roasted and dried heads are crushed. Vegetable oil is added to the crushed heads and heated. After heating, solid-liquid separation is performed. Therefore, it is possible to effectively use the heads of bonito flakes produced during the production of bonito flakes, and produce a flavor oil in which the flavor of the bonito ingredients (for example, the fragrant flavor of bonito, see Figure 2, which shows the results of analysis by an aroma sensor) is transferred to the extracted oil.

[0023] In the method for producing seasoning oil according to the above embodiment, haramo may be added. That is, in this case, the method for producing seasoning oil involves boiling raw material bonito heads and belly flakes that are generated in the production of dried bonito flakes, roasting and drying the boiled raw material bonito heads and belly flakes, pulverizing the roasted and dried raw material bonito heads and belly flakes, adding vegetable oil to the pulverized raw material bonito heads and belly flakes, heating, and then performing solid-liquid separation to produce the seasoning oil. According to the method for producing seasoning oil of this embodiment, the raw material bonito heads and belly parts generated during the production of dried bonito flakes are boiled and simmered, the boiled and simmered raw material bonito heads and belly parts are roasted and dried, and after roasting and drying, the roasted and dried raw material bonito heads and belly parts are pulverized, and vegetable oil is added to the pulverized raw material bonito heads and belly parts and heated, and after heating, solid-liquid separation is performed to produce the seasoning oil.Therefore, it is possible to effectively utilize the raw material bonito heads and belly parts generated during the production of dried bonito flakes, and to produce a flavored oil in which the flavor of the bonito ingredients (for example, the fragrant flavor of bonito) is transferred to the extracted oil by roasting and drying the bonito heads and belly parts.

[0024] Furthermore, while bonito was used in the method for producing seasoning oil in the above-described embodiment, the present invention is not limited to this and can also be applied to "dried fish," a general term for foods made by boiling and drying fish that have been filleted. Depending on the type of fish, dried fish may include dried bonito, dried mackerel, dried sardines, and dried tuna.

[0025] That is, in this case, the method for producing seasoning oil involves boiling the raw fish heads (for example, in the case of mackerel flakes, mackerel heads) that are generated in the production of dried fish, roasting and drying the boiled raw fish heads, pulverizing the roasted raw fish heads, adding vegetable oil (for example, rapeseed oil, palm oil, etc.) to the pulverized raw fish heads, heating, and then performing solid-liquid separation after heating to produce the seasoning oil. According to the method for producing seasoning oil of this embodiment, the heads of the raw materials of seaweed produced during seaweed production are used, the heads of the raw materials of seaweed are roasted and dried, and after roasting and drying, the roasted and dried heads of the raw materials of seaweed are crushed, and vegetable oil is added to the crushed raw materials of seaweed and heated, and after heating, solid-liquid separation is performed to produce the seasoning oil. Therefore, it is possible to effectively utilize the heads of the raw materials of seaweed produced during seaweed production, roast and dry the heads of the raw materials of seaweed, and produce a flavored oil in which the flavor of the seaweed (for example, the fragrant flavor of the seaweed) is transferred to the extracted oil.

[0026] In the method for producing seasoning oil according to the above embodiment, haramo may be added. That is, the method for producing seasoning oil in this case involves boiling the heads of the fish used as raw materials for the cuts (for example, in the case of mackerel cuts, mackerel heads) and the belly of the fish used as raw materials for the cuts (for example, in the case of mackerel cuts, mackerel belly) that are generated in the production of cuts, roasting and drying the boiled heads and belly of the fish used as raw materials for the cuts, pulverizing the roasted and dried heads and belly of the fish used as raw materials for the cuts, adding vegetable oil to the pulverized heads and belly of the fish used as raw materials for the cuts and heating, and then performing solid-liquid separation after heating to produce the seasoning oil. According to the method for producing seasoning oil of this embodiment, raw fish heads and belly loin of fish used as raw materials for seaweed cuttings that are generated during the production of seaweed cuttings are boiled and simmered, the boiled raw fish heads and belly loin of fish used as raw materials for seaweed cuttings are roasted and dried, and after roasting and drying, the roasted and dried raw fish heads and belly loin of fish used as raw materials for seaweed cuttings are pulverized, and vegetable oil is added to the pulverized raw fish heads and belly loin of fish used as raw materials for seaweed cuttings and heated, followed by solid-liquid separation to produce the seasoning oil.In this way, raw fish heads and belly loin of fish used as raw materials for seaweed cuttings are effectively utilized, and a flavored oil can be produced by roasting and drying the raw fish heads and belly loin of fish used as raw materials for seaweed cuttings and transferring the flavor of the raw fish heads (for example, the fragrant flavor of seaweed cuttings) to the extracted oil.

[0027] In the method for producing seasoning oil of the above-mentioned embodiment, frozen bonito loin or frozen tuna loin for raw consumption, or raw fish heads and belly meat generated in the production of canned tuna or retort tuna products made from bonito or tuna may also be used. That is, in this case, the method for producing seasoning oil involves boiling raw fish heads and belly flap generated in the production of frozen bonito loin for raw consumption, frozen tuna loin, or canned tuna or retort tuna products made from bonito or tuna, roasting and drying the boiled raw fish heads and belly flap, pulverizing the roasted and dried raw fish heads and belly flap, adding vegetable oil to the pulverized raw fish heads and belly flap and heating, and then performing solid-liquid separation after heating to produce the seasoning oil. According to the method for producing seasoning oil of this embodiment, raw fish heads and belly loins generated during the production of frozen bonito loin for raw consumption, frozen tuna loin, or canned tuna or retort tuna products made from bonito or tuna are boiled and cooked, the boiled and cooked raw fish heads and belly loins are roasted and dried, and after roasting and drying, the roasted and dried raw fish heads and belly loins are pulverized, and vegetable oil is added to the pulverized raw fish heads and belly loins and heated, followed by solid-liquid separation after heating. Therefore, it is possible to effectively utilize the raw fish heads and belly loins generated during the production of frozen bonito loin for raw consumption, frozen tuna loin, or canned tuna or retort tuna products made from bonito or tuna, and to roast and dry the raw fish heads and belly loins, and to produce a flavored oil in which the flavor of the fish pieces (for example, the savory flavor of the fish pieces) is transferred to the extracted oil.

Claims

1. The heads of dried bonito flakes are boiled and cooked, and the boiled heads are roasted and dried. After the roasting, the roasted and dried heads are crushed. Vegetable oil is added to the crushed heads and heated, followed by solid-liquid separation. A method for producing seasoning oil. The heads of fish used as raw materials for the cuts, which are generated in the production of cuts, are boiled and cooked, the boiled heads of the fish used as raw materials for the cuts are roasted and dried, and after the roasting and drying, the roasted and dried heads of the fish used as raw materials for the cuts are crushed, vegetable oil is added to the crushed heads of the fish used as raw materials for the cuts, and the mixture is heated, followed by solid-liquid separation to produce the product. A method for producing seasoning oil.

2. The raw material bonito heads and belly of the bonito, which are generated in the production of dried bonito flakes, are boiled and cooked, the boiled and cooked raw material bonito heads and belly of the bonito are roasted and dried, and after the roasting and drying, the roasted and dried raw material bonito heads and belly of the bonito are crushed, vegetable oil is added to the crushed raw material bonito heads and belly of the bonito, and the mixture is heated, and after the heating, solid-liquid separation is carried out to produce the dried bonito flakes. A method for producing seasoning oil.

3. The heads of fish used as raw materials for the cuts, which are generated in the production of cuts, are boiled and cooked, the boiled heads of the fish used as raw materials for the cuts are roasted and dried, and after the roasting and drying, the roasted and dried heads of the fish used as raw materials for the cuts are crushed, vegetable oil is added to the crushed heads of the fish used as raw materials for the cuts, and the mixture is heated, followed by solid-liquid separation to produce the product. A method for producing seasoning oil.

4. The heads of fish used as raw materials for the sectioned fish and the belly of the sectioned fish that are generated in the course of the production of sectioned fish are boiled, the boiled heads of fish used as raw materials for the sectioned fish and the belly of the sectioned fish are roasted and dried, and after the roasting and drying, the roasted and dried heads of fish used as raw materials for the sectioned fish and the belly of the sectioned fish are pulverized, vegetable oil is added to the pulverized heads of fish used as raw materials for the sectioned fish and the belly of the sectioned fish, and the mixture is heated, followed by solid-liquid separation after heating, thereby producing the sectioned fish. A method for producing seasoning oil.

5. The fish heads and belly loins of the fish section raw materials that are generated in the production of frozen bonito loins for raw consumption, frozen tuna loins, or canned tuna or retort tuna products made from bonito or tuna are boiled and cooked, the boiled and cooked fish heads and belly loins of the fish section raw materials are roasted and dried, and after roasting and drying, the roasted and dried fish heads and belly loins of the fish section raw materials are pulverized, vegetable oil is added to the pulverized fish heads and belly loins of the fish section raw materials, and the mixture is heated, followed by solid-liquid separation. A method for producing seasoning oil.

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