Method for producing fermented flavor oil and fermented flavor oil

Abstract

An object of the present invention is to provide a method for producing a new flavor oil. 【Solution means】The present invention relates to a method for producing a fermented flavor oil, which includes mixing a stock solution for fermented food and drink and an edible oil and fat to obtain a mixture, and fermenting the mixture.

Description

Technical Field

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

Background Art

[0002] Flavor oils include those containing flavor components of edible oils themselves such as sesame oil and chicken oil, and those obtained by adding flavor raw materials to edible oils and transferring the components of the flavor raw materials to the edible oils, such as lard and leek oil.

[0003] As methods for producing flavor oil, there are methods of adding cut vegetables to vegetable edible oil, heating and raising the temperature to 110°C to 160°C, and then collecting the oil phase (see, for example, Patent Document 1), adding dried vegetable foods with 20% or less moisture to oil, heating to 120°C to 160°C, and then separating and collecting the oil phase and the dried vegetable foods (see, for example, Patent Document 2), heating an oil mainly composed of unrefined animal fat to 130 to 180°C, mixing with flavor vegetables, adjusting the moisture in this oil to 0.5% by weight or less, then heating the above mixture to 150 to 180°C and then stopping heating, mixing with soy sauce, and adjusting the moisture to 0.5% by weight or less again (see, for example, Patent Document 3), etc.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0005] For food, aroma and flavor are important elements. Since flavor oils have the advantage that the aroma and flavor are less volatile, there is a demand for a method of incorporating various flavor components into edible oils and fats.

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

Means for Solving the Problems

[0007] The present inventors surprisingly found that a fermented flavor oil can be produced by fermenting a mixture of a stock solution for fermented foods and beverages and an edible oil and fat, and completed the present invention based on such findings.

[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 stock solution for fermented foods and beverages and an edible oil and fat to obtain a mixture, and fermenting the mixture. (2) The method for producing a fermented flavor oil according to (1) above, wherein the fermenting is yeast fermentation. (3) The 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 stock solution for fermented foods and beverages, and the upper layer of the mixture contains the edible oil and fat. (4) The method for producing a fermented flavor oil according to (1) or (2) above, wherein at the start of fermentation, the stock solution for fermented foods and beverages is a sap of various flavors or a product obtained by fermenting the sap of various flavors. (5) The method for producing a fermented flavor oil according to (1) or (2) above, wherein in the mixture at the start of fermentation, the content ratio of the stock solution for fermented foods and beverages to the edible oil and fat is 5:95 to 80:20 on a volume basis. (6) The method for producing a fermented flavor oil according to (1) or (2) above, wherein the fermentation period of the mixture is an optimal period as the period for producing a fermented food and beverage by fermenting the stock solution for fermented foods and beverages. (7) The method for producing a fermented flavor oil according to (1) or (2) above, wherein the fermenting is static fermentation. (8) The method for producing the fermented flavor oil according to the above (1) or (2), wherein the stock solution for fermented food and drink is a stock solution for soy sauce, a stock solution for soy sauce-like seasoning, a stock solution for fruit wine, a stock solution for sake, a stock solution for whiskey, a stock solution for beer, a stock solution for shochu, or a stock solution for kombucha. (9) A fermented flavor oil obtained by mixing a stock solution for fermented food and drink and an edible oil and fat to obtain a mixture and fermenting the mixture.

Advantages of the Invention

[0009] By the production method of the present invention, a fermented flavor oil having a preferable fragrance, for example, a fruity fragrance, is produced.

Brief Description of the Drawings

[0010]

Figure 1

Embodiments for Carrying Out the Invention

[0011] Hereinafter, the configuration and preferred embodiments of the present invention will be described in more detail. In this specification, "A to B" indicating a range means "A or more and B or less". Further, in this specification, "weight" and "mass", and "weight%" and "mass%" are treated as synonyms, respectively. In this specification, the "flavor component" may be anything that can form a flavor (fragrance or taste), and refers to a substance that contributes to the flavor or its analog. In this specification, the "fermented flavor oil" refers to an edible oil and fat obtained by transferring flavor components to an edible oil and fat in a fermentation process.

[0012] <Method for Producing Fermented Flavor Oil> The method for producing a fermented flavor oil according to an embodiment of the present invention (hereinafter, also referred to as the production method of the present embodiment) includes mixing a stock solution for fermented food and drink and an edible oil and fat to obtain a mixture, and fermenting the mixture.

[0013] It is presumed that the fermented flavor oil is obtained by the manufacturing method of the present embodiment due to the following mechanism of action. That is, by fermenting a mixture containing a stock solution for fermented food and edible oil, the flavor components contained in the stock solution for fermented food and the flavor components generated at the stage where the stock solution for fermented food ferments into a fermented food migrate to the edible oil, and it is presumed that a fermented flavor oil is obtained. This is because the specific gravity of the edible oil is smaller than that of the stock solution for fermented food. Therefore, as shown in Fig. 1, in the mixture 10, the edible oil 11 is located above the stock solution 12 for fermented food in the container 13. By fermenting the mixture in this state, the flavor components contained in the stock solution 12 for fermented food and the flavor components generated at the stage where the stock solution 12 for fermented food ferments into a fermented food volatilize, and the flavor components dissolve into the edible oil 11 located above, so that the flavor components migrate to the edible oil 11 and a fermented flavor oil is obtained. The smell and flavor of the fermented flavor oil are difficult to volatilize because the aroma components obtained by fermentation are lipophilic. Furthermore, by transferring the flavor components based on the edible oil, it is possible to concentrate and maintain the smell in the obtained fermented flavor oil. Therefore, in the obtained fermented flavor oil, the smell and flavor are difficult to volatilize, and it is possible to keep the smell for a long time during cooking, eating, and use as a processed food. Note that the present invention is not construed as being limited to those having the above mechanism of action.

[0014] In addition, brewing liquors other than soy sauce do not contain salt, and distilled liquors obtained by the distillation method usually used for whiskey, shochu, brandy, etc. can concentrate the aroma, but since they all contain a large amount of ethanol, there are significant restrictions on using them for cooking without heating, and the stability of the aroma during cooking use is also inferior. Basically, since there are many water-soluble flavor components, the uses and characteristics are different from those of the fermented flavor oil obtained by the method of the present invention.

[0015] (Stock solution for fermented food) The raw liquid for brewing food and beverages is a liquid substance that becomes a brewing food or beverage through fermentation. Examples of brewing foods and beverages include soy sauce, soy sauce-like seasonings, fruit wine, sake, whiskey, beer, shochu, and kombucha. Since fermented flavor oil is mainly used as a seasoning, soy sauce, soy sauce-like seasonings, fruit wine, sake, etc. are preferred.

[0016] Soy sauce (also called shoyu or shouyu) is not particularly limited as long as it is used as a seasoning as commonly known. Examples include those described in the "Quality Labeling Standards for Soy Sauce" and "Japanese Agricultural Standards for Soy Sauce" announced by the Ministry of Agriculture, Forestry and Fisheries of Japan. Specifically, there are thick soy sauce, light soy sauce, white soy sauce, aged soy sauce, and recharged soy sauce. In addition, there are raw soy sauce, dashi soy sauce, teriyaki soy sauce, deep-fried soy sauce, quick-brewed soy sauce, amino acid-mixed soy sauce, reduced-salt soy sauce, and low-salt soy sauce. Soy sauce can be one of the above-mentioned types alone or a combination of two or more types.

[0017] A soy sauce-like seasoning refers to a seasoning used for the same purposes as "soy sauce" defined in Japanese Agricultural Standards, and is a concept that includes soy sauce, soy sauce processed products, and fermented seasonings. As long as it is used for the same purposes as "soy sauce", raw materials derived from soy sauce koji (such as soybeans and wheat) do not have to be used in soy sauce-like seasonings.

[0018] Fruit wine may be a fermented beverage obtained by alcohol-fermenting the juice itself as a raw material or a juice composition mainly containing juice by the action of yeast, or a beverage mainly containing such a fermented beverage, or a beverage further blended with juice and / or a juice composition. Examples of fruit wine include fruit wine, sweet fruit wine, liqueur, and other brewing wines according to the Liquor Tax Law of Japan. Examples of the types of fruit wine include wine, cider, port wine, sherry, madeira, marsala, vermouth, etc., and wine is preferred.

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

[0020] Sake may be anything fermented by yeast mainly from rice, rice koji, and water. Among them, sake defined by the Liquor Tax Law (especially the Liquor Tax Law of Japan) is preferred.

[0021] Whiskey may be any liquor made from grains, saccharified, fermented, distilled, and then stored and aged in wooden barrels. Preferably, it is whiskey defined by the Liquor Tax Law (especially the Liquor Tax Law of Japan).

[0022] Beer may be anything fermented by adding yeast to malt, hops, and water. Among them, beer or sparkling sake defined by the Liquor Tax Law (especially the Liquor Tax Law of Japan) is preferred.

[0023] Shochu refers to a liquor (distilled liquor) obtained by further distilling a liquor (brewed liquor) produced by fermentation, and examples include rice shochu, wheat shochu, potato shochu, brown sugar shochu, sake lees shochu, buckwheat shochu, chestnut shochu, awamori, etc. Among them, shochu defined by the Liquor Tax Law (especially the Liquor Tax Law of Japan) is preferred.

[0024] Kombucha is tea altered by microorganisms. This alteration is fermentation by a symbiotic body of Saccharomyces yeasts that inhabit within a polysaccharide matrix produced by Xylinum bacteria. In Japan, kombucha is also called red tea mushroom.

[0025] The stock solution for fermented food and drink is not particularly limited as long as it is a liquid used to obtain fermented food and drink. For example, it includes liquids used for manufacturing soy sauce, soy sauce-like seasonings, fruit wine, sake, whiskey, beer, shochu, and kombucha. In this specification, these are also referred to as the stock solution for soy sauce, the stock solution for soy sauce-like seasonings, the stock solution for fruit wine, the stock solution for sake, the stock solution for whiskey, the stock solution for beer, the stock solution for shochu, and the stock solution for kombucha, respectively. Among them, soy sauce, soy sauce-like seasonings, fruit wine, sake, etc. are preferred because oil is mainly used as a seasoning. However, there is no restriction on using the stock solution for fermented food and drink itself as food and drink.

[0026] In addition, when the stock solution for fermented food and drink is a stock solution for distilled spirits such as the stock solution for whiskey and the stock solution for shochu, it is preferable to use the one before distillation as the stock solution for fermented food and drink.

[0027] In the production of fermented food and drink, various flavor components are fermented at the stage where the stock solution for fermented food and drink is fermented. In the production method of this embodiment, it is sufficient if the flavor components and the like generated in this way can be transferred to edible oil, and the stock solution for fermented food and drink is not limited to the above examples.

[0028] The production method of the stock solution for fermented food and drink is not particularly limited as long as it is a method up to the stage before the fermented food and drink is completed in the normal method of manufacturing fermented food and drink. The production method of the stock solution for fermented food and drink may or may not include a fermentation process.

[0029] At the start of fermentation, the content rate of various flavors in the stock solution for fermented food and drink is preferably 5% by mass or less. In this specification, the various flavors in the stock solution for fermented food and drink are soft solids formed by the fermentation of a plurality of raw materials in the fermentation process until the stock solution for fermented food and drink is manufactured. Generally, what is produced in the fermentation process until soy sauce is manufactured is called various flavors, and what is produced in the fermentation process until alcoholic beverages are manufactured is also called mash. In this specification, including soy sauce and alcoholic beverages, the liquid used to obtain fermented food and drink, that is, the soft solids produced in the fermentation process until the stock solution for fermented food and drink is manufactured, are described as various flavors. At the start of fermentation, if the content rate of various flavors in the undiluted solution for brewing food and drink is 5% by mass or less, it is difficult for various flavors to mix into the oil during fermentation, and a strong filtration process is not required for the fermented flavor oil after fermentation. Therefore, it is preferable because the flavor is likely to remain in the oil. In addition, since the influence of the oil derived from various flavors mixing into edible oils and fats can be reduced, when a mixture containing the undiluted solution for brewing food and drink and edible oils and fats is fermented, there is a tendency to obtain a fermented flavor oil with a good flavor.

[0030] The content rate of various flavors in the undiluted solution for brewing food and drink can be adjusted, for example, by pressing treatment. Specifically, as the pressing treatment, it is preferable to use a vertical press using a filter cloth.

[0031] That is, the undiluted solution for brewing food and drink is preferably a juice of various flavors or a product obtained by fermenting the juice of various flavors. The juice of various flavors is obtained by removing insoluble solids from various flavors by the above-described pressing treatment or the like. Here, the “product obtained by fermenting the juice of various flavors” is preferably a product obtained by pre-fermenting the juice of various flavors. The pre-fermentation will be described later.

[0032] The undiluted solution for brewing food and drink may be heat-treated or not heat-treated, but from the viewpoint of obtaining a more preferable aroma oil, the one that is not heat-treated is preferable.

[0033] Since the undiluted solution for brewing food and drink needs to contain components that are the basis of the aroma by fermentation, it preferably contains glucose, fructose, maltose, sucrose, and sugars and oligosaccharides that can be used by yeast derived from raw materials, or decomposition products of raw materials or externally added ones. In addition, in order to impart a complex flavor to the aroma, it is preferably contains organic acids, peptides, amino acids, and reaction products and Maillard substances thereof. Among these, the sugar is preferably 3% by mass or more in the undiluted solution for brewing food and drink.

[0034] ((Pre-fermentation)) In the production method of this embodiment, as described below, a mixture containing a stock solution for brewed food and drink and edible oil is fermented. Before the fermentation of the mixture, the stock solution for brewed food and drink may be fermented. In this specification, this is also referred to as pre-fermentation. Pre-fermentation is preferably carried out to facilitate the fermentation of the mixture containing the stock solution for brewed food and drink and edible oil.

[0035] Pre-fermentation preferably includes yeast fermentation. The yeast fermentation included in the pre-fermentation may be a conventional yeast fermentation under conditions according to the type and number of bacteria of the yeast, etc., using yeast, etc. that is used in the fermentation of the mixture described below.

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

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

[0038] (Mixture) At the start of fermentation, the content ratio of the stock solution for brewed food and drink and the edible oil in the above mixture is preferably 5:95 to 80:20 on a volume basis. By being within the above range, a fermented flavor oil containing a preferable fragrance can be obtained.

[0039] Also, within a range that does not interfere with the effects of the present invention, at the start of fermentation, the above mixture may contain components other than the stock solution for brewed food and drink products and edible oils and fats. Examples of other components include vitamin E as an antioxidant, silicon as an antifoaming agent, and the like. The content rate of other components in the mixture depends on the concentration at which the other components exhibit their effects, but is preferably 0.1 (w / v)% or less.

[0040] (Fermentation) The production method of the present embodiment includes obtaining a mixture by mixing the stock solution for brewed food and drink products and edible oils and fats, and fermenting the above mixture. Note that mixing does not mean mixing the above stock solution for brewed food and drink products and the above edible oils and fats to form an emulsified state, but rather means bringing them into contact without emulsifying by adding one of the stock solution for brewed food and drink products and edible oils and fats to the other, etc. Usually, since the specific gravity of edible oils and fats is smaller than that of the stock solution for brewed food and drink products, as shown in FIG. 1, in the mixture 10, the edible oils and fats 11 are located above the stock solution 12 for brewed food and drink products in the container 13. In this state, the fermentation of the mixture 10 is started.

[0041] That is, at the start of fermentation, it is preferable that the lower layer of the above mixture contains the stock solution for brewed food and drink products and the upper layer of the above mixture contains the above edible oils and fats.

[0042] Examples of the fermentation of the above mixture include yeast fermentation and lactic acid fermentation. From the viewpoint of fermenting the stock solution for seasonings to obtain seasonings, yeast fermentation is preferable.

[0043] The yeast fermentation of the above mixture is not particularly limited as long as it is yeast fermentation as is commonly known. As yeast, for example, if it is used for soy sauce, salt-tolerant soy sauce yeast is preferable; if it is used for wine, wine yeast is preferable; if it is used for Japanese sake, sake yeast such as Association No. 7 is preferable. These yeasts are available from yeast manufacturing companies.

[0044] If the stock solution for brewing food and beverages is a stock solution for soy sauce or a stock solution for soy sauce-like seasonings, there is no particular limitation as long as it is yeast fermentation using soy sauce yeast in the production of soy sauce as is commonly known. For example, there may be mentioned conventional yeast fermentation under conditions according to the type and number of bacteria of soy sauce yeast using soy sauce yeast. The soy sauce yeast is not particularly limited as long as it is a yeast commonly used in the production of soy sauce. For example, there may be mentioned salt-tolerant yeasts such as Zygosaccharomyces rouxii, Z. bailii, Candida etchellsii, and C. versatilis. Among the above, by using Zygosaccharomyces rouxii, which is particularly used as the main fermentation yeast in soy sauce brewing, it is presumed that secondary metabolism using sugar, lipids, alcohol, and amino acids as substrates occurs during the fermentation process, and a fermentation flavor oil having a fruity characteristic centered on ethyl esters can be produced.

[0045] If the stock solution for brewing food and beverages is a stock solution for fruit wine, particularly a stock solution for wine, there is no particular limitation as long as it is yeast fermentation using fruit wine yeast, particularly wine yeast, in the production of fruit wine as is commonly known. For example, there may be mentioned conventional yeast fermentation under conditions according to the type and number of bacteria of fruit wine yeast using 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. For example, there may be mentioned Saccharomyces cerevisiae. By using the above fruit wine yeast, it is presumed that a fruity aroma derived from fruit wine such as wine migrates to the oil and fat, and thus a fermentation flavor oil can be produced.

[0046] If the stock solution for brewing food and beverages is the stock solution for sake, there is no particular limitation as long as it is yeast fermentation using sake yeast in the production of sake in the usual known manner. For example, using sake yeast, conventional yeast fermentation under conditions according to the type and number of sake yeast can be mentioned. The sake yeast is not particularly limited as long as it is a yeast usually used in the production of sake. For example, Saccharomyces cerevisiae and the like can be mentioned. By using the above sake yeast, it is presumed that the aroma derived from sake migrates to the oil and fat, and thus fermented flavor oil can be produced.

[0047] If the stock solution for brewing food and beverages is the stock solution used for fermentation before distillation of whiskey, there is no particular limitation as long as it is yeast fermentation using whiskey yeast in the production of whiskey in the usual known manner. For example, using whiskey yeast, conventional yeast fermentation under conditions according to the type and number of whiskey yeast can be mentioned. The whiskey yeast is not particularly limited as long as it is a yeast usually used in the production of whiskey. For example, Saccharomyces cerevisiae and the like can be mentioned. By using the above whiskey yeast, it is presumed that the aroma of whiskey migrates to the oil and fat, and thus fermented flavor oil can be produced.

[0048] If the stock solution for brewing food and beverages is the stock solution for beer, there is no particular limitation as long as it is yeast fermentation using beer yeast in the production of beer in the usual known manner. For example, using beer yeast, conventional yeast fermentation under conditions according to the type and number of beer yeast can be mentioned. The beer yeast is not particularly limited as long as it is a yeast usually used in the production of beer. For example, Saccharomyces cerevisiae and the like can be mentioned. By using the above beer yeast, it is presumed that the aroma of beer migrates to the oil and fat, and thus fermented flavor oil can be produced.

[0049] If the stock solution for brewing food and beverages is a stock solution used before distilling shochu, there is no particular limitation as long as it is yeast fermentation using shochu yeast in the usual manner for producing shochu. For example, yeast fermentation by a conventional method under conditions according to the type and number of shochu yeast using shochu yeast can be mentioned. Shochu yeast is not particularly limited as long as it is yeast usually used in the production of shochu. For example, Saccharomyces cerevisiae can be mentioned. By using the above shochu yeast, it is presumed that fermented flavor oil can be produced because the aroma of shochu migrates to the oil and fat.

[0050] If the stock solution for brewing food and beverages is a stock solution for kombucha, there is no particular limitation as long as it is yeast fermentation using kombucha yeast in the usual manner for producing kombucha. For example, yeast fermentation by a conventional method under conditions according to the type and number of kombucha yeast using kombucha yeast can be mentioned. Kombucha yeast is not particularly limited as long as it is yeast usually used in the production of kombucha. For example, Saccharomyces cerevisiae, Torula yeast, etc. can be mentioned. By using the above kombucha yeast, it is presumed that fermented flavor oil can be produced because the aroma of kombucha migrates to the oil and fat.

[0051] The above yeast can be purchased from Japanese koji shops and yeast manufacturing companies.

[0052] The above fermentation method is not particularly limited as long as fermented flavor oil is produced, but stationary fermentation is preferred. In this specification, stationary fermentation means fermenting in a stationary state without stirring, aeration, emulsification, etc. This is because the stock solution for brewing food and beverages and edible oil and fat do not undergo emulsification, etc. in the mixture, so that deterioration and turbidity of the edible oil and fat can be suppressed, and moreover, the resulting fermented flavor oil can be easily separated.

[0053] The temperature during the fermentation of the above mixture is preferably the temperature at which the stock solution for brewing food and beverages is fermented to produce brewing food and beverages in order to obtain fermented flavor oil sufficiently containing favorable flavor components, preferably 10 to 40 °C, more preferably 15 to 35 °C.

[0054] As the fermentation period of the above mixture, in order to obtain a fermentation flavor oil sufficiently containing preferable flavor components, it is preferably an optimal period as the period for fermenting the above stock solution for brewed food and drink to produce brewed food and drink. Generally, it is from one week to four months.

[0055] For fermentation, from the viewpoint of preventing aroma adsorption, it is preferable to avoid containers made of polyethylene (PE)-based plastic materials. For fermentation, it is preferable to use stainless steel, glass tanks or containers.

[0056] Note that when the fermentation flavor oil is produced by fermenting the mixture, the brewed food and drink obtained by fermenting the stock solution for brewed food and drink may be produced simultaneously, or the brewed food and drink may be produced before the fermentation flavor oil is produced, or the brewed food and drink may be produced after the fermentation flavor oil is produced. Further, according to the production method of the present embodiment, it is only necessary to produce the fermentation flavor oil, and the brewed food and drink may not be produced.

[0057] (Post-treatment) The produced fermentation flavor oil is preferably sterilized in order to remove microorganisms. Sterilization is performed by methods such as using a sterilization filter, filtration using a UF membrane or diatomaceous earth, or centrifugation. Sterilization using filters containing activated carbon is not preferable because it also adsorbs the fragrance.

[0058] Further, the fermentation flavor oil is preferably filled in a container with a small headspace and low oxygen permeability, such as a glass bottle or a sealed bottle.

[0059] (Separation) The obtained fermentation oil is separated from the liquid obtained by fermenting the stock solution for seasoning. The separation method is not particularly limited, and examples include separating the upper layer oil by a tube and separating the lower layer stock solution for seasoning from the lower part of the fermentation container first.

[0060] (Fermentation flavor oil) The fermented flavor oil produced by the production method of the present embodiment has a preferable fragrance, for example, a complex flavor peculiar to fermentation, and particularly preferably has a fruity fragrance. Among them, the fermented flavor oil preferably contains ethyl esters as flavor components.

[0061] In addition, the fermented flavor oil produced by the production method of the present embodiment also has effects such as enhancing the umami of processed foods, imparting a complex flavor, substituting for fermented butter to enhance umami, enhancing the basic taste of processed foods, and serving as the basis for the taste of processed foods. Therefore, the fermented flavor oil produced by the production method of the present embodiment can be a fermented flavor oil for enhancing umami, a fermented flavor oil for imparting a complex flavor, a fermented flavor oil for substituting for fermented butter to enhance umami, a fermented flavor oil for enhancing the basic taste of umami, and a fermented flavor oil for serving as the basis for the taste of processed foods.

[0062] As described above, the following matters are disclosed in this specification. [1] A method for producing a fermented flavor oil, comprising mixing a stock solution for brewed foods and beverages and an edible oil and fat to obtain a mixture, and fermenting the mixture. [2] The method for producing a fermented flavor oil according to [1] above, wherein the fermenting is carried out by yeast fermentation. [3] The 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 stock solution for brewed foods and beverages, and the upper layer of the mixture contains the edible oil and 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 stock solution for brewed foods and beverages is a liquid of various flavors or a product obtained by fermenting a liquid of various flavors. [5] The method for producing a fermented flavor oil according to any one of [1] to [4] above, wherein in the mixture at the start of fermentation, the content ratio of the stock solution for brewed foods and beverages to the edible oil and fat is 5:95 to 80:20 on a volume basis. [6] The method for producing a fermented flavor oil according to any one of [1] to [5] above, wherein the fermentation period of the mixture is an optimal period as the period for producing brewed foods and beverages by fermenting the stock solution for brewed foods and beverages. [7] The method for producing fermented flavor oil according to any one of [1] to [6] above, wherein the fermentation is static fermentation. [8] The method for producing fermented flavor oil according to any one of [1] to [7] above, wherein the raw material liquid for brewed food and drink is a raw material liquid for soy sauce, a raw material liquid for soy sauce-like seasoning, a raw material liquid for fruit wine, a raw material liquid for sake, a raw material liquid for whiskey, a raw material liquid for beer, a raw material liquid for shochu, or a raw material liquid for kombucha. [9] Fermented flavor oil obtained by mixing a raw material liquid for brewed food and drink and edible oil and fat to obtain a mixture and fermenting the mixture.

Examples

[0063] Hereinafter, the present invention will be described in more detail with reference to examples. Note that the present invention is not limited to these examples.

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

[0065] [Example 1: Production of fermented flavor oil using raw material liquid for sake] Steamed rice was inoculated with Aspergillus oryzae seed koji and koji was made for 43 hours by a conventional method to obtain rice koji. 3 kg of the obtained rice koji was mixed with 3 L of hot water heated to 60 ° C, and kept at 60 ° C for 12 hours to obtain sweet sake. The obtained sweet sake was subjected to solid-liquid separation, and the juice was treated with a UF membrane to obtain a sweet sake permeate. 5 L of the obtained sweet sake permeate was transferred to a 10 L Duran bottle, and yeast (Saccharomyces cerevisiae) was added so as to be 1.0×10 6 cells, and pre-yeast fermentation was carried out at 25 ° C for 3 days without stirring. 5 L of soybean oil (manufactured by Nisshin Oillio Group, Ltd.) was added to 5 L of the obtained pre-yeast fermented product up to the brim of the bottle mouth, and main fermentation was carried out while maintaining a static state in the Duran bottle at 25 ° C for 30 days without aeration or stirring. The obtained upper-layer fermented oil and lower-layer yeast fermented product were separated by a tube, and the recovered fermented oil was filtered with filter paper to obtain a purified flavor oil. This fermented flavor oil is also referred to as "sake fermented oil".

[0066] [Example 2: Production of Fermented Aroma Oil Using Stock Solution for Wine] 5 L of Merlot grape juice was transferred to a 10 L Duran bottle, and 1.0×10 6 Saccharomyces cerevisiae cells were added, and pre-yeast fermentation was carried out at 25°C for 3 days without stirring. To 5 L of the obtained pre-yeast fermented product, 5 L of soybean oil (manufactured by Nisshin Oillio Group, Ltd.) was added up to the brim of the bottle mouth, and main fermentation was carried out while maintaining a static state in the Duran bottle at 25°C for 30 days without aeration or stirring. The obtained upper-layer fermented oil and lower-layer yeast fermented product were separated with a tube, and the recovered fermented oil was filtered through filter paper to obtain a purified aroma oil. This fermented aroma oil is also referred to as "wine fermented oil".

[0067] [Example 3: Production of Fermented Aroma Oil Using Stock Solution for Soy Sauce] Aspergillus sojae seed koji was inoculated into a mixture of steamed soybeans and crushed roasted wheat mixed at a ratio of 6:4 based on the weight of raw materials, and koji was made by a conventional method for 43 hours to obtain soy sauce koji. 100 parts by mass of the obtained soy sauce koji was charged into 94 parts by mass of brine (salt concentration 24 (w / v) %), and further added with Tetragenococcus halophilus, and lactic acid fermentation was carried out according to a conventional method at 15 - 25°C for 20 days with appropriate stirring. After the lactic acid fermentation was completed, the various flavors of soy sauce were separated into solid and liquid, and the juice was treated with a UF membrane to obtain a permeate (lactic acid fermentation juice). 5 L of the obtained lactic acid fermentation juice was transferred to a 10 L Duran bottle, and 1.0×10 6 Zygosaccharomyces rouxii cells were added, and pre-yeast fermentation was carried out at 25°C for 7 days without stirring. To 5 L of the obtained pre-yeast fermented product, 5 L of soybean oil (manufactured by Nisshin Oillio Group, Ltd.) was added up to the brim of the bottle mouth, and main fermentation was carried out while maintaining a static state in the Duran bottle at 25°C for 30 days without aeration or stirring. The obtained upper-layer fermented oil and the lower-layer yeast fermentate were separated in a tube, and the recovered fermented oil was filtered through filter paper to obtain a purified flavor oil. This fermented flavor oil is also referred to as "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] [Reference Example: Soy Sauce Oil] As soy sauce oil, soy sauce oil obtained in the process of manufacturing ordinary soy sauce was prepared. Soy sauce oil is the oil component contained in various seasonings and is removed in the process after pressing.

[0070] [Evaluation] Six panelists with the ability to distinguish tasted the fermented flavor oils of Examples 1 to 3, as well as the soybean oil and soy sauce oil of the reference examples, and evaluated the aroma of the flavor oils according to the following criteria. Here, the fruity aroma refers to a sweet aroma or a fruity aroma felt from whiskey or rum, and refers to what was agreed upon among the panelists as the characteristic aroma of Example 1. ○: Feeling a fruity aroma △: Slightly feeling a fruity aroma ×: Not feeling a fruity aroma ■: Slightly feeling a fruity aroma, but having an odor of various seasonings or an odor of 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 felt 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 obvious that those skilled in the art can come up with various modification examples or correction examples within the scope described in the claims, and it is naturally understood that those also belong to the technical scope of the present invention. Further, within the scope not departing from the gist of the invention, the respective components in the above embodiments may be arbitrarily combined.

Explanation of Signs

[0075] 10 Mixture 11 Edible oil and fat 12 Stock solution for brewed food and drink 13 Container

Claims

1. The method includes mixing a brewed food or beverage stock solution with an edible oil or fat to obtain a mixture, fermenting the mixture, and separating the obtained fermented flavor oil from a liquid obtained by fermenting the brewed food or beverage stock solution, The content of moromi in the brewed food and beverage concentrate is 5% by mass or less, The method for producing a bottled fermented flavor oil, wherein the fermentation is yeast fermentation.

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

3. 3. The method for producing a bottled 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 juice or a liquid obtained by fermenting a moromi juice.

4. The method for producing a bottled fermented flavor oil according to claim 1 or 2, 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.

5. The method for producing a bottled fermented flavor oil according to claim 1 or 2, wherein the fermentation period of the mixture is an optimal period for fermenting the concentrate for brewed food or beverage to produce a brewed food or beverage.

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

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

8. A bottled fermented flavor oil is obtained by mixing a brewed food and beverage stock solution with an edible oil and fat to obtain a mixture, fermenting the mixture, and separating the obtained fermented flavor oil from a liquid obtained by fermenting the brewed food and beverage stock solution, The content of moromi in the brewed food and beverage concentrate is 5% by mass or less, The bottled fermented flavor oil, wherein the fermentation is yeast fermentation.

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