Method for producing flavored oils and fats

Abstract

To provide a method for producing flavored oils and fats that have a savory aroma. [Solution] A method for producing flavored oils, comprising: an oil heating step of heating an oil composition containing heat-treated breadcrumbs and oils under pressure, under conditions that the temperature of the oil composition is maintained at 105°C to 155°C for 1 to 14 hours; and an oil recovery step of recovering a liquid substance containing the oils from the oil composition after the oil heating step. Preferably, the mass ratio of the breadcrumbs to the oils in the oil composition is 1 / 4 or more as breadcrumbs / oil.

Description

Technical Field

[0001] The present invention relates to a flavored oil using bread for flavoring.

Background Art

[0002] Flavored oils for imparting flavor to foods have been conventionally used. The flavored oil is produced using an oil or fat and a flavoring agent for imparting flavor to the oil or fat. Conventionally, various food ingredients such as cereal flour and bread products have been used as the flavoring agent. A flavored oil using a bread product as the flavoring agent has an enhanced fragrant flavor peculiar to freshly baked bread and is popular.

[0003] Patent Document 1 describes that an oil or fat containing bread flour is heated to an oil temperature of 100°C or higher and 200°C or lower to obtain a flavored oil. Patent Document 1 does not describe the pressure conditions during the heating of the oil or fat. From the entire description of the document, it is understood that the oil or fat is heated under normal pressure.

[0004] Patent Document 2 describes a method for producing a flavored oil having a step of suspending yeast in a mixture containing an oil or fat, a roasted product of a cereal processed product, a saccharide, and water to ferment the mixture, and a step of heating the fermented mixture to 100 to 180°C to evaporate water to transfer flavor components to the oil or fat, and a step of separating and removing solid components from the mixture to obtain a flavored oil.

[0005] Patent Document 3 describes a method for producing a flavored oil by heating wheat flour together with an oil or fat. The production method of Patent Document 3 includes (1) a step of preparing a mixture containing wheat flour, salt, and water, (2) a step of adding the mixture to an oil or fat and performing extraction at 180 to 240°C, and (3) a step of separating the oil or fat and the extraction residue.

[0006] Patent Document 4 describes a method for producing a flavored oil including a heating step of immersing a koji fermentation residue in an oil or fat and heating. The heating step is a step of heating at a temperature condition of 70°C or higher and 130°C or lower for 10 minutes or longer and 40 hours or shorter.

[0007] Patent Document 5 describes a process in which a raw material containing flavor components is dissolved or dispersed in oil or fat, mixed with starch-based powders, and then roasted. The roasting is carried out at a temperature of 110 to 135°C. [Prior art documents] [Patent Documents]

[0008] [Patent Document 1] Japanese Patent Publication No. 2015-043712 [Patent Document 2] Japanese Patent Publication No. 2002-034454 [Patent Document 3] Japanese Patent Application Publication No. 07-264984 [Patent Document 4] Japanese Patent Publication No. 2023-166921 [Patent Document 5] Japanese Patent Application Publication No. 11-127808 [Overview of the project] [Problems that the invention aims to solve]

[0009] The object of the present invention is to provide a flavored oil having a strong savory aroma. [Means for solving the problem]

[0010] As a result of diligent research, the inventors of the present invention have found that the above problem can be solved by heating an oil composition in which heat-treated bread pulverized material is immersed under pressure at a specific temperature for a specific time.

[0011] The present invention is based on the above findings and provides a method for producing flavored oils, comprising: an oil heating step of heating an oil composition containing heat-treated breadcrumbs and oils under pressure, under conditions that the temperature of the oil composition is maintained at 105°C to 155°C for 1 to 14 hours; and an oil recovery step of recovering a liquid substance containing the oils from the oil composition after the oil heating step. [Effects of the Invention]

[0012] The manufacturing method of the present invention yields flavored oils having a savory aroma. The flavored oils obtained by the manufacturing method of the present invention are useful for flavoring various foods. Foods made using the flavored oils obtained by the manufacturing method of the present invention may retain a savory aroma derived from the flavored oils not only immediately after production, but also after being frozen and stored, and even after being heated in a microwave oven or other cooking device. [Modes for carrying out the invention]

[0013] The present invention provides a method for producing flavored oils and fats, comprising an oil heating step of heating an oil and fat composition containing heat-treated bread pulp (hereinafter also referred to as "heat-treated bread pulp") and oil and fat under pressure, and an oil and fat recovery step of recovering a liquid substance containing the oil and fat from the oil and fat composition after the oil and fat heating step. Each step will be described below.

[0014] The heat-treated bread pulverized material used in the oil heating process is an ingredient used to impart a savory flavor to the oil used in combination. In the present invention, the heat-treated bread pulverized material includes (i) heat-treated bread pulverized material obtained by heat-treating the pulverized raw bread, and (ii) heat-treated bread pulverized material obtained by pulverizing the heat-treated raw bread. From the viewpoint of producing heat-treated bread pulverized material without charring and obtaining flavored oils with a strong savory flavor, the heat-treated bread pulverized material is preferably in the form of (i).

[0015] In this specification, "raw material bread" refers to bread that is used as a raw material for heat-treated bread pulverized products, and said bread is a heated dough containing cereal flours. The entire bread may be used as the raw material bread, or a part of the bread (for example, the crust) may be used as the raw material bread.

[0016] The term "cereal flours" refers to powdery substances derived from grains that are in the form of grains at room temperature and pressure, and is a concept that includes both grain flour and starch. The term "starch" refers to "pure starch" isolated from plants such as wheat, and is distinct from the starch inherently present in grain flour or whole grain flour. Furthermore, the grains from which the cereal flours are derived can be any grains that contain starch, such as cereals (seeds of grasses), pseudocereals (seeds of dicotyledonous plants), legumes (seeds of legumes), and tubers (edible roots or stems). The aforementioned grain flours can be broadly classified into grain flours mainly composed of the endosperm and other grain flours. The aforementioned other grain flours include "grain flours containing at least the outer layer and / or the embryo" (e.g., bran) and "grain flours containing the three main components of endosperm, outer layer, and embryo" (e.g., whole grain flour). Specific examples of "grain flours mainly composed of the endosperm" include wheat flour (specifically, for example, strong flour, medium flour, weak flour, durum wheat flour, durum semolina), rice flour, buckwheat flour, rye flour, soy flour, barley flour, and corn flour. Specific examples of the aforementioned starch include unprocessed starches such as potato starch, wheat starch, corn starch, waxy corn starch, rice starch, and tapioca starch; and processed starches obtained by subjecting unprocessed starch to one or more treatments such as oil processing, etherification, esterification, acetylation, crosslinking, and oxidation. The flours used in the production of heat-treated bread pulverized products may be selected from the aforementioned flours and starches, one or more types depending on the type of flavor to be imparted to the flavored oil intended for production. Typically, these flours include at least wheat flour.

[0017] Raw bread can be manufactured using known bread-making methods such as the straight dough method and the sponge and dough method. Typically, raw bread is manufactured by mixing powdered raw materials including cereal flours with liquid raw materials including water to prepare a fermented or unfermented dough, which is then subjected to heat treatments such as baking, deep-frying, or steaming. The heat treatment is typically baking. The method of baking the dough is not particularly limited and includes, for example, a roasting method in which the dough is baked in a heating appliance such as an oven or kiln; and an electrode method in which the dough is placed in a special mold containing a metal plate, electrodes are connected to the metal plate, and the dough is baked by electric heating. The powder raw material may contain other components in addition to cereal flours. Examples of such other components include protein materials such as wheat protein, wheat gluten, soy protein, egg yolk powder, egg white powder, whole egg powder, non-fat dry milk, etc.; fats and oils such as shortening; yeast, leavening agents, emulsifiers, thickeners; salt, sugars, etc. One or more of these can be used.

[0018] For the production of the heat-treated bread pulverized product, all of the raw bread may be used, or only a part of the raw bread may be used. For example, as one type of raw bread, there is a bread that has a crumb, which is located inside the bread and is a relatively soft part, and a crust, which is a hard and baked-colored part on the outside (surface layer) of the bread. For the production of the heat-treated bread pulverized product, only either the crumb or the crust may be used. From the viewpoint of obtaining a flavor oil and fat having a stronger aroma, the heat-treated bread pulverized product preferably contains a bread pulverized product derived from the crust of the bread (hereinafter, also referred to as "crust pulverized product"). The content of the crust pulverized product in the heat-treated bread pulverized product is preferably 50% by mass or more, more preferably 75% by mass or more, based on the total mass of the heat-treated bread pulverized product, and most preferably 100% by mass, that is, all of the heat-treated bread pulverized product is the crust pulverized product.

[0019] As the raw bread, bread produced by the typical production method of the above-mentioned raw bread can be used without particular limitation. For the production of the heat-treated bread pulverized product, only one type of raw bread may be used, or two or more types of raw bread may be used in combination. Specific examples of the raw bread include sandwich bread, bread with a rich formulation, and bread with a lean formulation.

[0020] In this specification, "sandwich bread" refers to bread baked by putting fermented or non-fermented dough into a mold composed of a square or polygonal surface. A specific example of sandwich bread is Pullman.

[0021] As used herein, the term "rich-formulated bread" refers to bread with a higher content of fats and sugars in the dough compared to lean-formulated bread. Specifically, it refers to bread with a total fat and sugar content in the dough of 30% by mass or more based on the total mass of the dough. A specific example of rich-formulated bread is butter roll.

[0022] As used herein, the term "lean-formulated bread" refers to bread with a lower content of fats and sugars in the dough compared to rich-formulated bread. Specifically, it refers to bread with a total fat and sugar content in the dough of less than 5% by mass based on the total mass of the dough. A specific example of lean bread is French bread. French bread is typically a baked product of fermented dough without using sugar, and the dough contains wheat flour, yeast, salt, and water. As used herein, the term "French bread" broadly includes breads called French bread, such as bucket, petit pain, bâtard, and Parisian.

[0023] Preferred raw material breads include lean-formulated bread and sandwich bread. That is, it is preferable that the heat-treated bread powder is derived from lean-formulated bread or sandwich bread. Since lean-formulated bread and sandwich bread have a relatively large proportion of crust, using these breads as raw material breads may result in obtaining a flavor oil with a stronger aroma.

[0024] Hereinafter, the method for producing the heat-treated bread powder of the aspect (i) will be described. First, a powder of the raw material bread is produced. There is no particular limitation on the method for grinding the raw material bread, and an appropriate method can be adopted from known bread grinding methods in consideration of the type of the raw material bread, the desired particle size of the powder of the raw material bread, and the like. For example, a powder of the raw material bread can be produced by grinding the raw material bread using a commercially available mixer. Next, heat-treated bread is produced by heat-treating the crushed raw bread. There are no particular restrictions on the heat treatment; it may be a dry heat treatment in which the material to be treated (crushed raw bread) is heated without adding moisture, or a moist heat treatment in which the material to be treated is heated with moisture added, and either heat treatment can be carried out according to conventional methods. In the present invention, from the viewpoint of obtaining flavored oils with a stronger aroma, dry heat treatment is preferred for the heat treatment of the crushed raw bread. Examples of the dry heat treatment include "roasting," in which the material to be treated is heated and dried without using oil and water as a heating medium, and "oil treatment," in which the material to be treated is heated using oil as a heating medium. From the viewpoint of obtaining flavored oils with a stronger aroma, roasting is preferred for the heat treatment of the crushed raw bread. From the viewpoint of obtaining flavored oils with a stronger aroma, the heat treatment applied to the crushed raw bread is preferably performed by heating the crushed raw bread under conditions in which the temperature of the raw bread (220°C to 280°C) is maintained for 60 seconds to 300 seconds. That is, the heating temperature during the heat treatment of the raw bread is preferably 220°C to 280°C, and the heating time (the time for which the heating temperature is maintained) is preferably 60 seconds to 300 seconds. The heating temperature is more preferably 230°C to 270°C, even more preferably 235°C to 265°C, and particularly preferably 240°C to 260°C. The heating time is more preferably 60 seconds to 400 seconds, and even more preferably 90 seconds to 150 seconds.

[0025] The method for producing heat-treated bread pulverized material according to the embodiment of (ii) above will be described below. First, the raw bread is heat-treated to produce a heat-treated raw bread product. This heat treatment of the raw bread can be carried out under the same conditions as the heat treatment of the crushed raw bread product mentioned above. Next, the heat-treated raw bread is ground. This grinding of the heat-treated raw bread can be carried out in the same manner as the grinding of the raw bread described above.

[0026] Regardless of the manufacturing method of the heat-treated bread pulverized product, the particle size of the heat-treated bread pulverized product significantly affects the quality (fragrance, etc.) of the flavored oil. In the present invention, from the viewpoint of obtaining a flavored oil with a stronger fragrance, it is preferable that the heat-treated bread pulverized product passes through a sieve with a mesh size of 4.75 mm (4 mesh) but does not pass through a sieve with a mesh size of 1 mm (16 mesh), and it is more preferable that it passes through a sieve with a mesh size of 2.80 mm (6.5 mesh) but does not pass through a sieve with a mesh size of 1 mm (16 mesh). In this specification, the "□□ mesh" in parentheses immediately following "mesh size ○○ mm" is a conversion of the mesh size ○○ mm to "mesh" in accordance with the JIS Z 8801-1 standard for test sieves. The phrase "passes through a sieve with a mesh size of 4.75 mm but does not pass through a sieve with a mesh size of 1 mm" means that the maximum mesh size of a sieve that can pass through (hereinafter also referred to as the "maximum passable mesh size") is 4.75 mm, and the minimum mesh size of a sieve that can pass through (hereinafter also referred to as the "minimum passable mesh size") is greater than 1 mm. If the maximum mesh opening through which the heat-treated bread pulverized material immediately after production (for example, in the case of the heat-treated bread pulverized material of the embodiment described in (i) above, the heat-treated bread pulverized material after heat treatment) can pass exceeds 4.75 mm, it is preferable to pulverize the heat-treated bread pulverized material immediately after production to adjust the particle size. The pulverization of the heat-treated bread pulverized material can be carried out according to conventional methods.

[0027] The oil used in the aforementioned oil heating process is the main ingredient of the flavored oil to be manufactured, and in the production of the flavored oil, it functions as an extraction solvent for extracting flavor components from the heat-treated bread pulverized material used in combination. If a solvent other than oil (water, alcohol, etc.) is used as the extraction solvent, the flavor components cannot be sufficiently extracted from the heat-treated bread pulverized material, and a flavored oil with a strong savory aroma cannot be obtained.

[0028] The oils used in the oil heating step can be any edible oil (vegetable oil, animal oil, etc.) without particular limitations. The edible oils may be liquid oils that are fluid at room temperature and pressure (ambient temperature 25°C, 1 atm), or solid or semi-solid oils that are not fluid at room temperature and pressure. Examples of liquid oils include salad oil, olive oil, sesame oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, corn oil, peanut oil, safflower oil, sunflower oil, coconut oil, avocado oil, oils that have been processed by fractionation or transesterification, and medium-chain triglycerides (MCT). Examples of solid oils include shortening, lard, and tallow. In the present invention, one of the above oils may be used alone, or two or more may be used in combination. In the present invention, it is preferable to use liquid oils from the viewpoint of obtaining flavored oils with a stronger aroma.

[0029] In the oil heating step, an oil composition is prepared in which the heat-treated bread pulverized material and oil are essential components. From the viewpoint of obtaining a flavored oil with a stronger aroma, it is preferable to set the content of the essential components in the oil composition as follows. The content of heat-treated bread pulverized material in the oil and fat composition is preferably 10% by mass or more and 75% by mass or less, more preferably 20% by mass or more and 70% by mass or less, and even more preferably 30% by mass or more and 60% by mass or less, based on the total mass of the oil and fat composition. The oil and fat content in the oil and fat composition is preferably 30% by mass or more and 80% by mass or less, more preferably 35% by mass or more and 75% by mass or less, and even more preferably 40% by mass or more and 70% by mass or less, based on the total mass of the oil and fat composition.

[0030] In the present invention, from the viewpoint of obtaining flavored oils with a stronger aroma, the mass ratio of heat-treated bread pulverized material to oil in the oil composition is preferably 1 / 4 or more, and more preferably 1 / 2 or more, as heat-treated bread pulverized material / oil. On the other hand, there is no particular upper limit to the mass ratio, but the effect tends to plateau when the oil content in the oil composition exceeds a certain level, and from the economic viewpoint of producing heat-treated bread pulverized material, it is preferable to have a mass ratio of 1 / 1 or less.

[0031] The oil and fat composition heated in the oil and fat heating step may contain other components in addition to the heat-treated bread pulverized material and oil and fat, as long as the effects of the present invention are not impaired. Examples of other components include vitamin C and other components that prevent oxidation of oil and fat, and surfactants that affect the extraction efficiency of flavor components. The content of other components in the oil and fat composition is preferably 1% by mass or less, more preferably 0.5% by mass or less, and even more preferably 0.1% by mass or less, based on the total mass of the oil and fat composition.

[0032] In the aforementioned oil heating step, the oil composition must be heated under pressure. That is, the heating pressure of the oil composition is higher than atmospheric pressure (approximately 0.1 MPa). If the oil composition is heated at atmospheric pressure, flavor components cannot be sufficiently extracted from the heat-treated bread pulp, and as a result, the resulting flavored oil will have a weaker aroma. From the viewpoint of obtaining a flavored oil with a stronger aroma, the heating pressure of the oil composition is preferably 0.11 MPa to 0.4 MPa, more preferably 0.13 MPa to 0.38 MPa, and even more preferably 0.15 MPa to 0.36 MPa. Unless otherwise specified, the pressures in this specification are gauge pressures. The heating pressure of the oil composition can be measured by measuring the internal pressure of the container (e.g., autoclave) used to heat the oil composition with a pressure gauge.

[0033] In the oil heating step, in addition to heating the oil composition under pressure, the heating conditions must be such that the temperature of the oil composition is maintained at 105°C to 155°C for 1 to 14 hours. That is, the heating temperature of the oil composition must be 105°C to 155°C, and the heating time (the time for maintaining the heating temperature) must be 1 to 14 hours. If the heating temperature is less than 105°C or the heating time is less than 1 hour, flavor components cannot be sufficiently extracted from the heat-treated bread pulp, and as a result, the resulting flavored oil will have a weak aroma. Furthermore, if the heating temperature exceeds 155°C or the heating time exceeds 14 hours, further extraction of flavor components cannot be expected, and work efficiency will deteriorate. From the viewpoint of obtaining a flavored oil with a stronger aroma, the heating temperature is preferably 110°C to 155°C, more preferably 115°C to 140°C, and the heating time is preferably 1 to 9 hours, more preferably 3 to 9 hours.

[0034] In the oil heating step described above, heating of the oil composition under pressure can be carried out using a known apparatus capable of heating and pressurizing. Examples of apparatus capable of pressurizing and heating include autoclaves and pressure cookers. Heating of the oil composition under pressure can typically be carried out by placing the oil composition in the internal space of a sealable container, sealing the container, introducing steam into the internal space to raise the pressure in the internal space above atmospheric pressure, and then heating the oil composition. The pressure in the internal space is the heating pressure of the oil composition.

[0035] In the oil and fat recovery step, a liquid substance is recovered from the oil and fat composition after the oil and fat heating step. The recovered liquid substance is the flavored oil and fat, which is the target product of the manufacturing method of the present invention. The method for recovering the liquid substance can be any method that can separate the liquid substance from the mixture (oil and fat composition) of solid matter (heat-treated bread pulverized material) and liquid matter (oil and fat). An example of a method for recovering the liquid substance is to remove solid matter such as heat-treated bread pulverized material from the oil and fat composition using a strainer such as a cloth or filter.

[0036] From the viewpoint of recovery efficiency, the liquid recovery process in the aforementioned oil and fat recovery step is preferably carried out on an oil and fat composition having a product temperature of 50°C or higher and 90°C or lower, more preferably on an oil and fat composition having a product temperature of 60°C or higher and 90°C or lower, and even more preferably on an oil and fat composition having a product temperature of 70°C or higher and 90°C or lower.

[0037] The manufacturing method of the present invention may, provided that the effects of the present invention are not impaired, include a step after the oil and fat recovery step in which heat-treated bread pulverized material and other components other than oil and fat are added to the liquid substance (flavored oil and fat) recovered in the oil and fat recovery step. The other components are as described above. The amount of the other components added to the liquid substance is preferably 1.0% by mass or less, more preferably 0.5% by mass or less, and even more preferably 0.1% by mass or less, based on the total mass of the liquid substance.

[0038] Foods containing flavored oils produced by the manufacturing method of the present invention have a strong savory aroma. There are no particular restrictions on the types of foods to which the flavored oils can be applied, and examples include stir-fried foods such as fried rice, stir-fried meat and vegetables, and yakisoba; bread products such as casquette rolls, baguettes, and soft French bread; and Japanese baked goods made from wheat flour such as takoyaki and okonomiyaki.

[0039] There are no restrictions on how flavored oils are incorporated into food products; any method can be appropriately selected from known methods depending on the type of food. For example, if the food is a bread product, the flavored oil can be applied to the bread product. If the food is a stir-fried dish, the flavored oil can be added to the stir-fried dish.

[0040] There are no particular restrictions on the amount of flavored oils in food products; it can be determined appropriately depending on the type of food product. For example, by setting the amount of flavored oils in food products to 0.1% by mass or more and 2.0% by mass or less of the total mass of the food product, a strong savory flavor can be imparted to the food product. [Examples]

[0041] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples. Unless otherwise specified, "parts" refers to "parts by mass" and "%" refers to "percentage by mass".

[0042] (Manufacturing of heat-treated bread pulverized products A-G) As raw material bread, one of the following types of bread—white bread, baguette, or butter roll—was used to produce heat-treated bread pulverized products A to G in the manner described in (i) above. Baguettes and butter rolls are lean breads. Specifically, first, a portion (kraft or crumb) or the entirety of the raw material bread was ground for 60 seconds in a mixer (Iwatani Corporation's "IFM-650D") to prepare the raw material bread pulverized product. Next, the raw material bread pulverized product was subjected to dry heat treatment using an induction cooker (Nichiwa Electric Co., Ltd.'s "MIR-2.5N"), and then, if necessary, the pulverized product was ground to adjust the particle size (maximum mesh opening that can pass through, minimum mesh opening that can pass through) to produce heat-treated bread pulverized products A to G. The manufacturing conditions (details of the raw material bread, heat treatment conditions of the raw material bread) and particle size (maximum mesh opening that can pass through, minimum mesh opening that can pass through) of the heat-treated bread pulverized products are shown in Table 1 below.

[0043] (How to make sliced ​​bread) 100 parts strong flour ("Camellia" manufactured by Nisshin Flour Milling Co., Ltd.), 2 parts yeast ("Oriental Fresh Yeast" manufactured by Oriental Yeast Industry Co., Ltd.), 0.03 parts yeast food ("C Oriental Food" manufactured by Oriental Yeast Industry Co., Ltd.), 2 parts salt, 6 parts sugar, 2 parts skim milk powder, and 67 parts water were placed in a mixing device ("SK20" manufactured by SK Mixer Co., Ltd.) and mixed using a hook on the agitator at low speed for 2 minutes, followed by medium speed for 5 minutes. Next, 5 parts oil ("iP Short EF" manufactured by Tsukishima Foods Industry Co., Ltd.) were added to the mixing device and mixed at medium speed for 5 minutes, followed by high speed for 3 minutes to prepare the dough. The prepared dough was allowed to ferment for 90 minutes at 27°C and 75% RH humidity, and then punched (degassed) for 30 minutes. The fermented dough was divided into 270g portions and allowed to rest for 25 minutes. The dough was shaped and placed in a loaf pan in a U-shape. It was then proofed for 40-50 minutes at a temperature of 38°C and a humidity of 85%RH. Finally, the proofed dough was baked at 220°C for 38 minutes to obtain the loaf of bread.

[0044] (How to manufacture a bucket) 100 parts of French bread flour (Nisshin Flour Milling Co., Ltd. "Lisd'or") and 0.3 parts of Euromalt (Nichifutsu Shoji Co., Ltd. "Euromalt") were placed in a spiral mixer (Kemper SP15 spiral mixer), mixed at low speed for 2 minutes, and then autolyzed (rested the dough) for 20 minutes. Next, 0.4 parts of instant dry yeast (Nichifutsu Shoji Co., Ltd. "Saf Red"), 2 parts of salt, and 69 parts of water were placed in the spiral mixer and mixed at a kneading temperature of 24 degrees Celsius at low speed for 4 minutes, followed by high speed for 30 seconds to prepare the dough. The prepared dough was allowed to ferment for 90 minutes at 27°C and 75% RH humidity, and then punched (degassed) for 90 minutes. The fermented dough was divided into 350g portions, shaped into baguettes, and the shaped dough was proofed for 70-80 minutes at 32°C and 80% RH humidity. Finally, the proofed dough was baked at 230°C for 30 minutes to obtain the baguette.

[0045] (How to make butter rolls) 100 parts strong flour ("Camellia" manufactured by Nisshin Flour Milling Co., Ltd.), 3 parts yeast ("Oriental Fresh Yeast" manufactured by Oriental Yeast Industry Co., Ltd.), 0.12 parts yeast food ("C Oriental Food" manufactured by Oriental Yeast Industry Co., Ltd.), 0.8 parts salt, 25 parts sugar, 3 parts skim milk powder, 10 parts whole egg, and 50 parts water were placed in a mixing device ("SK20" manufactured by SK Mixer Co., Ltd.) and mixed using a hook on the agitator at low speed for 4 minutes, followed by medium speed for 6 minutes. Next, 12 parts oil ("iP Short EF" manufactured by Tsukishima Foods Industry Co., Ltd.) were placed in the mixing device and mixed at medium speed for 5 minutes, followed by high speed for 2 minutes to prepare the dough. The prepared dough was left to ferment for 90 minutes at 27°C and 75% RH humidity, and then punched (degassed) for 30 minutes. The fermented dough was divided into 45g portions and left to rest for 15 minutes. The dough was then shaped into oval shapes and proofed for 60 minutes at a temperature of 38°C and a humidity of 85% RH. Finally, the proofed dough was baked at 210°C for 10 minutes to obtain butter rolls.

[0046] [Table 1]

[0047] [Examples 1-13 and Comparative Examples 1-4: Production of Flavoring Liquids] One of the heat-treated bread pulverized material A to G was mixed with an extraction solvent, the mixture was heated under predetermined conditions, and then the solid matter was removed from the mixture to recover the liquid matter, thereby producing a flavor liquid. The mixture was heated either under pressure or at atmospheric pressure. Heating under pressure was carried out using an autoclave (Tommy Industries Co., Ltd. "LSX-500") in accordance with conventional methods. Heating at atmospheric pressure was carried out by placing the mixture in a container with an open top and heating it using a stirring device with a heating function (hot stirrer, AS ONE Corporation "DP-1L") at atmospheric pressure and a rotation speed of 100 rpm while stirring the mixture. The liquid was recovered by using a strainer to remove solid matter from the 80°C mixture. The manufacturing conditions for the flavoring liquid (details of the mixture, heating conditions for the mixture) are shown in Tables 2-5 below.

[0048] The details of the extraction solvent used in the production of the flavoring liquid are as follows: • Soybean oil: "Nisshin Soybean Oil" manufactured by Nisshin Oillio Group Ltd. • Shortening: "iP Short EF" manufactured by Tsukishima Foods Industry Co., Ltd. • Water: Water treated with an ion exchange water system (Merck KGaA's "Milli-DI"). • 60% ethanol (ethanol / water = 60 / 40): "Amanol NK" manufactured by Amakasu Chemical Industry Co., Ltd.

[0049] [Sensory evaluation 1] 1.2 g of the flavoring liquid obtained in the examples and comparative examples was applied to the surface of a type of hard bread called a Casquette Roll (manufactured by Takaki Bakery Co., Ltd.). The Casquette Roll coated with the flavoring liquid was placed in a rapid freezer for 30 minutes to freeze. The frozen Casquette Roll was wrapped in a plastic bag and stored at -20°C for 72 hours. After that, the Casquette Roll was thawed by heating it in a microwave oven at 600W for 30 seconds. The thawed Casquette Roll was baked in a toaster oven at 1000W for 50 seconds. The baked Casquette Roll was tasted and its aroma was evaluated based on the following criterion 1. The evaluation was conducted by a panel of five experts. The average of the expert panel's evaluation scores was used as the evaluation result for the flavoring liquid. The results are shown in Tables 2-4 below.

[0050] <Criterion 1> 5 points: Very similar to the aroma of hard-crusted bread, and possesses a very strong aroma; excellent. 4 points: Similar to the savory aroma of hard-crusted bread, and possesses a strong fragrance; excellent. 3 points: The aroma is somewhat similar to that of hard-crusted bread, and is slightly stronger, but within acceptable limits. 2 points: The aroma is somewhat different from that of hard-crusted bread, or the aroma is somewhat weak, which is undesirable. 1 point: Unlike the savory aroma of hard bread, the scent is weak and extremely poor.

[0051] [Table 2]

[0052] As shown in Table 2, in each example, the mixture was heated under pressure, i.e., under pressure higher than atmospheric pressure (more than 0.1 MPa), and the heating temperature was between 105°C and 155°C, with a heating time of 1 hour or more and 14 hours or less. Therefore, compared to the comparative example which did not meet these conditions, the resulting flavor liquid (flavor oil) had a stronger aroma.

[0053] [Table 3]

[0054] As shown in Table 3, in each example, oils and fats were used as the extraction solvent, resulting in a stronger savory aroma in the resulting flavor liquid (flavored oil) compared to the comparative example in which a solvent other than oils and fats was used.

[0055] [Table 4]

[0056] As shown in Table 4, the flavoring liquids (flavoring oils) of Examples 1 and 8-11 use white bread as the raw material for the breadcrumbs. As is clear from Table 4, the casquette rolls coated with the flavoring liquids of Examples 1 and 8-10, which use breadcrumbs A-D made from the crust and the entire loaf of white bread (including the crust), had a stronger aroma than the casquette roll coated with the flavoring liquid of Example 11, which uses breadcrumb E made from the crumb of white bread. This result indicates that by using white bread crust as a raw material for the breadcrumbs, it is possible to produce flavoring liquids that can impart a strong aroma to food. As shown in Table 4, the bread crumbs F used in the production of the flavoring liquid (flavoring oil) in Example 12 were made from baguettes, and the bread crumbs G used in the production of the flavoring liquid (flavoring oil) in Example 13 were made from butter rolls. The casquette roll coated with the flavoring liquid of Example 12 had an even stronger aroma than the casquette roll coated with the flavoring liquid of Example 13, similar to the casquette rolls coated with the flavoring liquids of Examples 1 and 8-10. This result indicates that by using baguettes as a raw material for heat-treated bread crumbs, it is possible to produce flavoring oils that can impart a strong aroma to food, similar to the crust of sliced ​​bread.

[0057] [Sensory evaluation 2] Frozen stir-fried meat and vegetables were prepared using the flavoring liquids of Examples 1 and 3-5 and Comparative Example 2 by the following method. The frozen stir-fried meat and vegetables were stored in a freezer at an internal temperature of -20°C for 72 days, and then thawed by heating in a microwave oven at 600W for 3 minutes to make it edible. The edible stir-fried meat and vegetables were consumed, and their aroma was evaluated based on the following criteria 2. The evaluation was conducted by a panel of five experts. The average of the expert panel's evaluation scores was used as the evaluation result for the flavoring liquid being evaluated. The results are shown in Table 5 below.

[0058] <Criterion 2> 5 points: Very fragrant and extremely good. 4 points: A pleasant aroma is noticeable, good. 3 points: There's a slight hint of toasty flavor, but it's within acceptable limits. 2 points: There was almost no aroma, so it was unsatisfactory. 1 point: Completely lacking in aroma, extremely poor quality.

[0059] (Method for manufacturing frozen meat and vegetable stir-fry) Canola oil was placed in an iron frying pan and heated over a gas flame until the oil temperature reached 160°C. The ingredients mixed with water were added to the iron frying pan and stir-fried for 4 minutes and 30 seconds while stirring with a spatula to produce stir-fried meat and vegetables. The stir-fried meat and vegetables were then transferred to a container and allowed to cool to room temperature (25°C), after which the flavoring liquid was mixed in. The stir-fried meat and vegetables mixed with the flavoring liquid were frozen at -40°C using a rapid freezer to produce frozen stir-fried meat and vegetables. The frozen stir-fried meat and vegetables were placed in a plastic bag and stored in a freezer at an internal temperature of -20°C for a specified time. The ingredients used to produce the stir-fried meat and vegetables are as follows. (Ingredients for stir-fried meat and vegetables) • Bean sprouts: 60g • Cabbage: 60g, cut into rectangles (60mm x 15mm) Carrots: 15g, cut into rectangles (35mm x 20mm) • Onion: 15g, thinly sliced ​​into 3mm strips • Pork belly: 25g, cut into rectangles (50mm x 20mm, 3mm thick) ·Water: 7.5g Canola oil: 12.5g

[0060] [Table 5]

[0061] As shown in Table 5, in each example, the heating time of the mixture under pressure was between 1 hour and 14 hours. Therefore, compared to the comparative example which did not meet this condition, the resulting flavor liquid (flavor oil) had a stronger savory aroma.

Claims

1. A fat heating step involves heating a fat composition containing heat-treated breadcrumbs and fats under pressure, under conditions that maintain the temperature of the fat composition at 105°C to 155°C for 1 to 14 hours. A method for producing flavored oils, comprising an oil recovery step of recovering a liquid substance containing the oil from the oil composition after the oil heating step.

2. The method for producing flavored oil according to claim 1, wherein the mass ratio of the bread pulverized material to the oil in the oil composition is 1 / 4 or more as bread pulverized material / oil.

3. The method for producing flavored oils and fats according to claim 1 or 2, wherein the bread pulverized material passes through a sieve with a mesh size of 4.75 mm but does not pass through a sieve with a mesh size of 1 mm.

4. The aforementioned bread pulverized material is obtained by heat-treating the pulverized raw bread. The method for producing flavored oils and fats according to claim 1 or 2, wherein the heat treatment is a process of heating the crushed raw bread material under conditions in which the temperature of the crushed raw bread material is maintained at 220°C to 280°C for 60 seconds to 300 seconds.

5. The method for producing flavored oils and fats according to claim 1 or 2, wherein the bread crumbs include bread crumbs derived from bread crusts.

6. The method for producing flavored oils and fats according to claim 1 or 2, wherein the bread pulp is derived from lean bread or sliced ​​bread.

7. A food product comprising a flavored oil obtained by the manufacturing method described in claim 1 or 2.

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