Chinese-style oil and fat composition and food using the same

Abstract

To provide a Chinese style oil and fat composition which is imparted with pungent taste / numbness peculiar to Chinese style by mixing a predetermined amount of red pepper oil and Chinese flavored oil with vegetable oil and fat, continues flavor and aroma even after cooked while retaining Chinese style flavor, and can enhance overall (entire cooked product) taste and deliciousness, and to provide a food using the same.SOLUTION: A Chinese style oil and fat composition as an oil and fat composition which contains 50 mass% or more of vegetable oil and fat (excluding sesame oil containing roasted sesame oil), and is mixed with red pepper oil and Chinese flavored oil is mixed therewith so that a content of the red pepper oil is 5 mass% or more and 40 mass% or less of the oil and fat composition, and a content of the Chinese flavored oil is 0.1 mass% or more and 10 mass% or less of the oil and fat composition.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a Chinese-style oil and fat composition and foods using the same, and in particular to a Chinese-style oil and fat composition which is obtained by blending vegetable oil with chili pepper oil and Chinese flavor oil to impart a spiciness and numbness characteristic of Chinese food, thereby maintaining a Chinese flavor and allowing the flavor and aroma to persist even after cooking, thereby enhancing the overall deliciousness and umami (taste) of the cooked food as a whole. [Background technology]

[0002] As a Chinese-style oil composition, chili oil is the most well-known. Chili oil is often used in ordinary households as a luxury item that adds flavor to Chinese cuisine, and its unique flavor is said to be essential for enhancing the taste of Chinese cuisine. In general, chili oil is produced by heating vegetable oil together with red chili peppers, chili peppers, etc., to transfer the flavor and color to the vegetable oil.

[0003] In the prior art, chili oil with ingredients (chili oil) is known as a side dish that has excellent taste and texture and is eaten on rice. For example, chili oil with ingredients is known that contains (A) vegetable oil, (B) chili peppers and / or their extracts, (C) fine or granular ingredients including at least one selected from vegetables, seafood, meat, and processed foods thereof, and (D) acid-fermented milk (Patent Document 1). In addition, against the backdrop of recent health consciousness, chili oil with good flavor and good balance is known that uses perilla oil containing a lot of α-linolenic acid. In addition, in light of the recent health-conscious trend, a method for producing chili oil is known, which comprises, for example, heating a first vegetable oil that is rich in oleic acid to approximately 130°C to 180°C, adding a first spice suitable for high-temperature extraction to extract the ingredients, then adding a second vegetable oil that is rich in linoleic acid and adjusting the temperature to approximately 100°C to 130°C, adding a second spice suitable for low-temperature extraction to extract the ingredients, then adding a third vegetable oil that is rich in α-linolenic acid and adjusting the temperature to approximately 60°C to 100°C (Patent Document 2). However, the chili oil with ingredients is not a Chinese-style oil composition that is delicious when applied to any Chinese food. In addition, since chili oil is often used to apply to hot Chinese food, the flavor and aroma of the chili oil are easily scattered by heat, and it is difficult to maintain the flavor and aroma for a long time after cooking. Therefore, there has been a demand for a Chinese-style oil composition that can maintain the Chinese flavor and the flavor and aroma even after cooking. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2012-19780 A [Patent Document 2] Patent No. 5352828 DISCLOSURE OF THEINVENTION [Problem to be solved by the invention]

[0005] The object of the present invention is to provide a Chinese-style oil and fat composition which, by blending prescribed amounts of chili oil and Chinese flavor oil into vegetable oil, imparts the spiciness and numbness characteristic of Chinese food, thereby maintaining the Chinese flavor, and allows the flavor and aroma to persist even after cooking, thereby enhancing the overall deliciousness and umami (taste) of the cooked food as a whole, and a food product using the same. [Means for solving the problem]

[0006] In order to achieve the above object, the present inventors have carried out intensive research into blending various oils and fats with vegetable oils, and have found that blending vegetable oils at 50% by mass or more, chili oil at 5% by mass or more and 40% by mass or less of the oil composition, and Chinese flavor oil at 0.1% by mass or more and 10% by mass or less of the oil composition, can provide a Chinese-style oil and fat composition that imparts the spiciness and numbness characteristic of Chinese food, maintains the Chinese-style flavor, and the flavor and aroma persist even after cooking, thereby enhancing the overall deliciousness and umami (of the entire cooked food), thereby completing the present invention.

[0007] That is, the present invention may include the following aspects. [1] An oil composition containing 50% by mass or more of vegetable oil (excluding sesame oil including roasted sesame oil) and further containing chili oil and Chinese flavor oil, wherein the chili oil is contained in an amount of 5% by mass or more and 40% by mass or less of the oil composition, and the Chinese flavor oil is contained in an amount of 0.1% by mass or more and 10% by mass or less of the oil composition. [2] The oil composition according to [1], characterized in that the vegetable oil is one or more selected from the group consisting of soybean oil, rapeseed oil, corn oil, linseed oil, safflower oil, high oleic acid safflower oil, sunflower oil, high oleic acid sunflower oil, cottonseed oil, perilla oil, olive oil, palm oil, and palm kernel oil. [3] The oil composition according to [1] or [2], characterized in that a refined oil is used as the vegetable oil. [4] The oil and fat composition according to any one of [1] to [3], characterized in that the Chinese flavor oil is imparted with a flavor derived from one or more Chinese seasonings selected from the group consisting of chili bean paste, sweet bean paste, sesame paste, Sichuan pepper, Japanese pepper, star anise, and cinnamon. [5] The oil and fat composition according to any one of [1] to [4], further comprising a flavor. [6] The oil and fat composition according to [5], characterized in that the flavor is derived from one or more fragrances selected from the group consisting of herbs, spices, garlic, green onion, onion, butter, cream, orange, and lemon. [7] A food product comprising the oil or fat composition according to any one of [1] to [6]. [8] The food according to [7], characterized in that the food is a stir-fry, a grilled dish, a simmered dish, a hotpot dish, a salad, noodles, cold tofu, soup, or a dressing. Effect of the Invention

[0008] According to the present invention, by blending vegetable oil with chili pepper oil and Chinese flavor oil, it is possible to provide a Chinese-style oil composition and food using the same, which imparts a spiciness and numbness characteristic of Chinese food, maintains a Chinese-style flavor, and allows not only the Chinese-style flavor and aroma but also the flavor and aroma of the entire cooked food to persist even after cooking, thereby enhancing the overall deliciousness and umami (taste) of the cooked food. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] [Chinese-style oil and fat composition according to the present invention] The "Chinese style oil composition" of the present invention refers to a composition in which vegetable oil is blended at 50% by mass or more, chili oil is blended at 5% by mass or more and 40% by mass or less of the oil composition, and Chinese flavor oil is blended at 0.1% by mass or more and 10% by mass or less of the oil composition.

[0010] (vegetable oil) The vegetable oil to be blended in the Chinese-style oil composition of the present invention is not particularly limited, and vegetable oil produced by a known method can be used. Commercially available vegetable oil can also be used. In addition, the vegetable oil can be refined oil with almost no flavor or roasted oil roasted to add flavor. However, sesame oil including roasted sesame oil is excluded from the vegetable oil.

[0011] Examples of common vegetable oils include soybean oil, soybean germ oil, rapeseed oil, corn oil, perilla oil, linseed oil, peanut oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, white sesame oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, olive oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, coconut oil, cacao butter, and algae oil. In particular, from the viewpoint of improving refined oils that have almost no flavor, it is preferable to use refined oils as the vegetable oils. The refined oils are produced by the refining process used in the production of ordinary edible oils.

[0012] When the Chinese-style oil composition of the present embodiment is taken as 100% by mass, the vegetable oil is blended in an amount of 50% by mass or more. It is preferably blended in an amount of 50% by mass or more and 90% by mass or less. More preferably, it is blended in an amount of 50% by mass or more and 80% by mass or less, and even more preferably, it is blended in an amount of 55% by mass or more and 70% by mass or less.

[0013] (Chili oil) The chili oil blended in the Chinese-style oil composition of the present invention refers to edible oils and fats imparted with a flavor derived from chili peppers (e.g., red chili peppers, chili peppers, etc.). Any edible oils and fats can be used, and examples of such edible oils and fats include the above-mentioned vegetable oils and fats.

[0014] These edible oils and fats imparted with the flavor of chili peppers can be commercially available. The so-called commercially available chili oil is included in this chili pepper oil. It is also possible to produce it yourself. For example, a method for producing edible oils and fats imparted with a flavor derived from chili peppers can be a method for producing a normal flavored oil. For example, chili pepper oil can be produced by pouring edible oils and fats into a frying pan, adding chili peppers, heating the pan, boiling for several hours, and then removing the chili peppers using a sieve.

[0015] When the Chinese-style oil composition of the present invention is taken as 100% by mass, the chili oil is blended in an amount of 5% by mass to 40% by mass. It is preferably blended in an amount of 7% by mass to 38% by mass. It is more preferably blended in an amount of 10% by mass to 35% by mass, and even more preferably blended in an amount of 15% by mass to 30% by mass. In addition, when the flavor derived from chili peppers varies depending on the type of chili pepper oil, the blending amount can be adjusted based on commercially available chili oil.

[0016] (Chinese flavor oil) The Chinese flavor oil to be blended in the Chinese-style oil and fat composition of the present invention refers to edible oil and fat imparted with a flavor derived from Chinese seasonings. Examples of the Chinese seasonings include Chinese sauces such as Doubanjiang, Tianmianjiang, Shimajiang, Douchijiang, XO sauce, Shachajiang, and Hoisinjiang. Examples of Chinese spices include Sichuan pepper, Sansho, Caogu, Sanna, Ansem, Licorice, White Ko, Gardenia, Star Anise, Cinnamon, Cinnamon, Chenpi, Sand Kernel, Fragrance Leaf, Eucommia, Chaotian Lajiao, and Five-Spice Powder. In particular, it is preferable to use one or more Chinese seasonings selected from the group consisting of Doubanjiang, Tianmianjiang, Shimajiang, Douchijiang, Sichuan pepper, Sansho, Star Anise, and Cinnamon. Furthermore, it is more preferable to use one or more Chinese seasonings selected from the group consisting of Tianmianjiang, Douchijiang, and Sichuan pepper. Here, chili peppers are excluded from the Chinese seasonings. That is, the Chinese flavor oil does not include chili oil (chili oil). As the edible oil and fat, the edible oil and fat described above can be used.

[0017] These edible oils and fats imparted with the flavor of Chinese seasonings can be commercially available. They can also be produced by hand. For example, the method for producing edible oils and fats imparted with the flavor of Chinese seasonings can be the above-mentioned method for producing ordinary flavored oils. For example, Chinese flavored oils can be produced by pouring edible oils and fats into a frying pan, adding Chinese seasonings, heating the pan, boiling for several hours, and then removing the Chinese seasonings using a sieve. Chinese flavored oils have been mainly used to flavor Chinese cuisine, but adding a small amount of this oil together with chili oil maintains the Chinese flavor while maintaining the flavor and aroma even after cooking, and enhances the overall deliciousness and umami (of the entire cooked food). This is a feature discovered for the first time in the present invention.

[0018] When the Chinese-style oil and fat composition of the present invention is taken as 100% by mass, the Chinese flavor oil is blended in an amount of 0.1% by mass to 10% by mass. It is preferably blended in an amount of 0.5% by mass to 8% by mass. More preferably, it is blended in an amount of 0.8% by mass to 7% by mass, and even more preferably, it is blended in an amount of 1% by mass to 5% by mass. In addition, when the flavor derived from the Chinese seasoning differs depending on the type of Chinese flavor oil, the blending amount can be adjusted based on commercially available Chinese flavor oil.

[0019] (Flavor) The flavors blended in the Chinese-style oil and fat composition of the present invention refer to flavorings. Examples of the flavorings include natural flavorings and synthetic flavorings, and more specifically, examples of the flavorings include spices such as herbs and spices, vegetables such as garlic, green onions, and onions, dairy fats such as butter and cream, and citrus fruits such as oranges and lemons. These roasted, smoked, or fried products are also included in the flavorings. Edible oils and fats (flavor oils) imparted with flavors derived from these flavorings are also included in the flavorings. However, the above-mentioned Chinese seasonings are excluded from the flavorings of the present invention (however, chili peppers may be included in the flavorings, but in order to avoid confusion with chili pepper oil, the form of chili pepper flavor oil is excluded from the flavorings). As the flavor of the present invention, it is preferable to use one or more flavorings selected from the group consisting of herbs, spices, garlic, green onions, onions, butter, cream, oranges, and lemons. Here, the term "derived from" refers not only to the flavorings, but also to roasted, smoked, or fried versions of the flavorings, or edible oils and fats to which flavors derived from these flavorings have been imparted. Other commercially available flavor oils include almond oil, birch oil, caraway oil, cardamom oil, carrot oil, cassia oil, cinnamon oil, clove oil, konjac oil, cumin oil, garlic oil, ginger oil, lemon oil, lime oil, mint oil, orange oil, sage oil, and thyme oil. The edible oils and fats that can be used are the same as Chinese flavor oils.

[0020] When the Chinese-style oil and fat composition of the present invention is taken as 100% by mass, the flavor is blended in an amount of 0.1% by mass to 10% by mass. Preferably, the amount is 0.5% by mass to 8% by mass, more preferably, 0.8% by mass to 7% by mass, and even more preferably, 1% by mass to 5% by mass. If the flavor derived from the flavor varies depending on the type of flavor, the blending amount can be adjusted based on commercially available flavors.

[0021] (Other Ingredients) Other ingredients can be added to the Chinese-style oil composition of the present invention to the extent that the effect of the present invention is not impaired. Other ingredients are, for example, ingredients used in general oils and fats (food additives, etc.). These ingredients include, for example, antioxidants, emulsifiers, silicone oils, crystal regulators, texture improvers, etc., and are preferably added after deodorization and before filling. In addition, in the Chinese-style oil composition of the present invention, other ingredients are preferably blended in an amount of 0.01% by mass or more and 5% by mass or less.

[0022] Examples of the antioxidant include tocopherols, ascorbic acids, flavone derivatives, kojic acid, gallic acid derivatives, catechin and its esters, butterbur acid, gossypol, sesamol, and terpenes.

[0023] Examples of emulsifiers include sucrose fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerides, monoglycerides, diglycerides, sorbitol fatty acid esters, and sorbitan fatty acid esters. By adding some emulsifiers, frying suitability and crystallization inhibition can be improved. The amount of emulsifier added is preferably 2% by mass or less, more preferably 0.01% by mass or more and 1% by mass or less, based on the total amount of emulsifiers.

[0024] The silicone oil may be commercially available for food applications, and is not particularly limited. For example, silicone oil having a dimethylpolysiloxane structure and a kinetic viscosity of 800 to 5000 mm2 / s at 25°C may be used. The kinetic viscosity of the silicone oil is preferably 800 to 2000 mm2 / s, more preferably 900 to 1100 mm2 / s. Here, the "kinetic viscosity" refers to a value measured in accordance with JIS K 2283 (2000). The silicone oil may contain fine silica particles in addition to the silicone oil.

[0025] [Method for producing Chinese-style oil and fat composition according to the present invention] The Chinese-style oil composition of the present invention can be produced by a conventional blending method. In the blending method, any known mixing means can be used as long as a homogeneous oil composition can be obtained, for example, a paddle mixer, an ajihomo mixer, a dispersing mixer, etc.

[0026] [Food according to the present invention] The food according to the present invention is a food produced using or containing the above Chinese-style oil and fat composition.

[0027] Examples of such foods include fried dishes such as fried rice, grilled dishes such as grilled fish, simmered dishes such as boiled radish, hot pot dishes such as kimchi hot pot, salad dishes such as spinach namul, noodles, cold tofu, soup, and dressing. In particular, fried dishes, grilled dishes, boiled dishes, hot pot dishes, salad dishes, noodles, cold tofu, soup, and dressing are preferred. These cooking methods can be performed by known general methods.

[0028] The present invention will now be described with reference to examples, but the present invention is not limited to these examples. EXAMPLES

[0029] A Chinese-style oil composition was prepared (Example 1) by adding Nisshin canola oil (manufactured by Nisshin Oillio Group, Ltd.), chili oil (manufactured by Hasegawa Fragrance Co., Ltd.), and Sichuan pepper oil (manufactured by Wahiro Foods Co., Ltd.), and mixing with chili flavor (manufactured by Hasegawa Fragrance Co., Ltd.) and silicone oil (manufactured by Nisshin Oillio Group, Ltd.) as other components in the blending ratios shown in Table 1. In addition, as Comparative Example 1, the Chinese flavor oil was removed from the above blend and replaced with refined rapeseed oil, and as Comparative Example 2, only the above chili oil (manufactured by Hasegawa Fragrance Co., Ltd.) was used.

[0030] [Table 1]

[0031] [Flavor evaluation] The flavor of Example 1, Comparative Example 1, and Comparative Example 2 was evaluated by the following method. The evaluation results are shown in Table 2.

[0032] <Method for evaluating raw flavor> The oil and fat compositions in Table 1 were evaluated for raw flavor. The flavor was evaluated by a panel of five people on a five-point scale based on overall flavor evaluation. Flavor evaluation criteria 5: It has a lot of spiciness and numbness that is characteristic of Chinese cuisine, and has an excellent Chinese flavor. 4: Slightly more spicy and numbing than typical Chinese food, with a slightly better Chinese flavor. 3: It has the typical Chinese spiciness and numbness, but the Chinese flavor is normal. 2: The spiciness and numbness characteristic of Chinese food is slightly less, and the Chinese flavor is slightly inferior. 1: Less spicy and numbing, typical of Chinese cuisine, and less flavorful

[0033] [Table 2]

[0034] From Table 2, it was found that the Chinese-style oil and fat composition prepared in Example 1 had a better flavor than those prepared in Comparative Examples 1 and 2.

[0035] [Evaluation of the flavor of cooked foods] 1. Tantan Rice <How to evaluate flavor> Using the Chinese-style oil composition of Example 1 and the chili oil of Comparative Example 1, Tantan rice was cooked, and after cooling, its flavor was evaluated. The flavor was evaluated by a panel of five people on a five-point scale. The evaluation results are shown in Table 3. Flavor evaluation criteria 5: Well-balanced Chinese flavors and excellent overall flavor 4: The Chinese flavor is well balanced and the overall flavor is excellent. 3: The balance of Chinese flavors and overall flavor are average. 2: The Chinese flavor is a little unbalanced, and the overall flavor is a little weak. 1: The Chinese flavor is unbalanced and the overall flavor is poor.

[0036] <How to cook Tantan Rice> Heat 1 teaspoon of oil in a frying pan and fry 4g of minced garlic and 4g of ginger. Add 200g of minced pork, 25g of roughly chopped green onions, and 15g of shiitake mushrooms and fry further. Stir in a sauce made from 2 tablespoons of white sesame paste, 1 tablespoon of sake, 2 / 3 tablespoons of soy sauce, 1 teaspoon of oyster sauce, 1 / 2 teaspoon of sugar, and 1 / 2 cup of chili bean paste. Once the water has evaporated, transfer to a tray, pour 2% by mass of oil from Example 1, Comparative Example 1, and Comparative Example 2 over the meat miso, mix well, and place on top of rice that has been served separately to evaluate the flavor.

[0037] [Table 3]

[0038] As can be seen from Table 3, in a food product (tantan rice) that had been cooled once, the Chinese-style oil and fat composition of Example 1 was able to impart the spiciness and numbness characteristic of Chinese food, maintaining the Chinese flavor, while the flavor and aroma persisted even after cooking, compared to Comparative Examples 1 and 2, allowing for a flavorful food product (tantan rice) that could be made to have an enhanced overall (overall) deliciousness and umami taste.

Claims

1. An oil and fat composition containing 50% by mass or more of vegetable oil (excluding sesame oil including roasted sesame oil) and further containing chili pepper oil and Chinese flavor oil, wherein the chili pepper oil is contained in an amount of 15% by mass or more and 35% by mass or less of the oil and fat composition, and the Chinese flavor oil is contained in an amount of 0.8% by mass or more and 5% by mass or less of the oil and fat composition, The chili pepper oil is only an edible oil and fat imparted with a flavor derived from chili pepper, and the Chinese flavor oil is only an edible oil and fat imparted with a flavor derived from a Chinese seasoning made of Sichuan pepper. Chinese style oil and fat composition (excluding the Chinese style oil and fat composition comprising a ready-to-use flavor oil composition comprising 5.0-40 wt % green pepper oil extract, 0.2-5 wt % oleoresin, and 20-90 wt % vegetable oil).

2. The Chinese-style oil composition according to claim 1, characterized in that the vegetable oil is one or more selected from the group consisting of soybean oil, rapeseed oil, corn oil, linseed oil, safflower oil, high oleic acid safflower oil, sunflower oil, high oleic acid sunflower oil, cottonseed oil, perilla oil, olive oil, palm oil, and palm kernel oil.

3. The oil composition according to claim 1 or 2, wherein a refined oil is used as the vegetable oil.

4. The Chinese style oil composition according to any one of claims 1 to 3, further comprising a flavor.

5. The Chinese-style oil and fat composition according to claim 4, characterized in that the flavor is derived from one or more flavorings selected from the group consisting of herbs, spices, garlic, green onions, onions, butter, cream, orange, and lemon.

6. A food product comprising the Chinese-style oil and fat composition according to any one of claims 1 to 5.

7. The food according to claim 6, characterized in that the food is a stir-fry, a grilled dish, a simmered dish, a hotpot dish, a salad, a cold tofu, noodles, a soup, or a dressing.

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