Method for producing flavored oil

Abstract

To provide a method for producing a flavor oil that can flavor various foods and can improve the flavor and aroma of them.SOLUTION: A method for producing a flavor oil includes a primary heating step for primarily heating edible oil and fat containing a food material with a moisture content of 40-90 mass%, and a secondary heating step for secondarily heating the edible oil and fat at a temperature higher than that in the primary heating by 10°C or higher. In the primary heating step, the heating temperature is preferably at 100-120°C, and in the secondary heating step, the heating temperature is preferably 130-150°C.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for producing flavored oil. Furthermore, the present invention relates to a flavored oil obtained by this production method and a food using the same.

Background Art

[0002] As for edible oil, there is known a flavored oil in which the flavor of a flavorful ingredient is transferred to the oil by heating the flavorful ingredient together with the oil. Flavored oil has generally been used for commercial purposes such as in the food service industry, but recently, since the flavor of specialty stores can be easily reproduced at home, the demand for home use has also been increasing. Particularly, in modern times during the COVID-19 pandemic, the number of takeout-only specialty stores has increased, and the number of menus that are heated (heated in a microwave) and eaten at home has also increased. Therefore, the demand for flavored oil for imparting the freshly made aroma and cooking feeling when heated in a microwave is increasing more and more.

[0003] A representative example of flavored oil is pepper oil. Pepper oil is produced by heating edible oil together with red peppers or chili peppers and transferring the flavor and color to the edible oil. In order to supplement flavors such as a spicy flavor suitable for pepper oil, it is often used by adding Chinese sauces such as fermented soybean paste to pepper oil. For example, Patent Document 1 describes that in the sauce part of a Chinese-style seasoning, 5 kg of roasted pepper oil, 45 kg of a seasoning liquid part consisting of garlic, fermented soybean paste, soy sauce, sodium glutamate, etc., and 40 kg of water were mixed and then retort sterilized to produce the sauce part.

[0004] Also, as flavored oil, there is known a flavored oil in which the roasted flavor of vegetables is extracted into the oil to enhance the flavor. For example, Patent Document 2 describes adding shredded vegetables to edible oil in an amount of 1% to 200% by weight based on the oil, holding at 105°C to 200°C for 1 minute to 30 minutes, and mixing raw materials such as soy sauce, miso, sugar, mirin, spices, and seasonings with the resulting flavorful oil and the heat-cooked vegetables (hereinafter referred to as heated vegetables). A method for producing a sauce for grilled meat is described.

[0005] Thus, in the prior art, it is well known to mix Chinese sauce, heated vegetables, etc. to make flavored oil. However, in such flavored oil, since Chinese sauce, heated vegetables, etc. remain as they are in the flavored oil, it is a viscous colored liquid, and there is no particular problem if it is eaten as it is or used for a specific food, but there is a problem that it is difficult to add it to various foods for flavoring. Therefore, there has been a demand for a flavored oil that can flavor various foods and improve the flavor and aroma of the food.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Patent Document 2

Disclosure of the Invention

Problems to be Solved by the Invention

[0007] An object of the present invention is to provide a method for producing a flavored oil that can flavor various foods and improve the flavor and aroma of the food.

Means for Solving the Problems

[0008] As a result of earnestly studying a method for producing a flavored oil in order to achieve the above object, it has been found that by using a food material having a specific moisture content when extracting flavors from various flavored food materials and performing extraction by dividing the heating temperature into two stages, a desired flavored oil can be obtained, and the present invention has been completed.

[0009] That is, the present invention may include the following aspects. 〔1〕A method for producing a flavor oil, comprising a primary heating step of primarily heating an edible oil containing a food material with a moisture content of 40 to 90% by mass, and a secondary heating step of secondarily heating the edible oil at a temperature 10°C or higher than the primary heating temperature. 〔2〕The production method according to 〔1〕, wherein in the primary heating step, the heating temperature is 100 to 120°C, and in the secondary heating step, the heating temperature is 130 to 150°C. 〔3〕The production method according to 〔1〕 or 〔2〕, wherein in the primary heating step, the heating time is 30 to 180 minutes, and in the secondary heating step, the heating time is 1 to 60 minutes. 〔4〕The production method according to any one of 〔1〕 to 〔3〕, further comprising a step of removing residues generated by heating between the primary heating step and the secondary heating step and / or after the secondary heating step. 〔5〕The production method according to any one of 〔1〕 to 〔4〕, further comprising a step of adding a flavor component before the primary heating step and / or before the secondary heating step. 〔6〕As the food material, one or more selected from the group consisting of ketchup, moromi, mushroom paste containing mushrooms and shiitake mushrooms, fish sauce, miso, meat, cheese, condensed milk, seafood, yeast, vegetable paste containing onions and garlic, fruit paste containing apples and pears, and extracts obtained therefrom are used. The production method according to any one of 〔1〕 to 〔5〕. 〔7〕As the edible oil, one or more selected from the group consisting of soybean oil, rapeseed oil, corn oil, sesame oil, linseed oil, safflower oil, high-oleic safflower oil, sunflower oil, high-oleic sunflower oil, cottonseed oil, egoma oil, palm oil, palm kernel oil, beef tallow, lard, chicken oil, fish oil, milk fat, rice oil, peanut oil, olive oil, almond oil, and coconut oil are used. The production method according to any one of 〔1〕 to 〔6〕. 〔8〕As the flavor component, one or more selected from the group consisting of bacon, spices, fish meal, and dried bonito are used. The production method according to any one of 〔1〕 to 〔7〕. 〔9〕The production method according to any one of 〔1〕to 〔8〕, wherein 45 to 95 parts by mass of edible oil and 5 to 40 parts by mass of the food material are used with respect to 100 parts by mass of all raw materials of the flavored oil. 〔10〕The production method according to 〔9〕, wherein 1 to 25 parts by mass of a flavor component is used with respect to 100 parts by mass of all raw materials of the flavored oil. 〔11〕A flavored oil produced by the production method according to any one of 〔1〕to 〔10〕. 〔12〕A food containing the flavored oil according to 〔11〕. 〔13〕The food according to 〔12〕, wherein the food is a food to be cooked in a microwave oven.

Advantages of the Invention

[0010] According to the production method of the present invention, flavoring can be performed on various foods, and a flavored oil capable of improving the flavor and aroma of the food can be obtained. Further, since this flavored oil is flavored with a food material, the flavor after cooking lasts even longer, and the deliciousness of the food can be further enhanced. In particular, the effect is exhibited in foods to be cooked in a microwave oven. Further, this flavored oil can also be used to blend with other oils and seasonings to create flavorful blended oils and seasonings.

Embodiments for Carrying Out the Invention

[0011] 〔Production Method of Flavored Oil〕 Regarding the production method of flavored oil, which is one aspect of the present invention and includes a primary heating step of primarily heating an edible oil containing a food material having a moisture content of 40 to 90% by mass, and a secondary heating step of secondarily heating the edible oil at a temperature 10°C or higher than the primary heating, the food material and each step will be described in detail below.

[0012] (Food Material with a Moisture Content of 40 to 90% by Mass) The food material having a moisture content of 40 to 90% by mass, which is one of the raw materials of the flavored oil of the present invention, is not particularly limited as long as it is a food material having a predetermined moisture content, and known ones can be arbitrarily used. Food materials with a moisture content of 40 to 90% by mass may be solid, liquid, or paste-like. When the food material is paste-like, its viscosity is not particularly limited, but for example, the viscosity at 20 °C is preferably 0.001 to 0.5 MPa, and more preferably 0.002 to 0.4 MPa. The viscosity can be measured using a commercially available viscometer, for example, a B-type viscometer (manufactured by Toki Sangyo Co., Ltd., VISCOMETER TVB-15). Examples of the food materials with a moisture content of 40 to 90% by mass in the present invention include, for example, ketchup, moromi, mushroom paste containing mushrooms and shiitake mushrooms, fish sauce, miso, meat, cheese, condensed milk, seafood, yeast, vegetable paste containing onions and garlic, fruit paste containing apples and pears, or extracts obtained from these, and one or more selected from these can be used. However, Chinese sauce is excluded from the food materials with a moisture content of 40 to 90% by mass. The method for producing the paste-like food material is arbitrary. For example, there are methods such as directly grinding vegetables or fruits to make a paste, or a production method in which after freeze-drying once, materials such as a sugar solution are added to the pulverized powder obtained and made into a paste. Also, the method for producing the extract is arbitrary. For example, any of the heating extraction method, solvent extraction method, enzymatic decomposition method, or autolysis method can be adopted for directly grinding vegetables or fruits. The extract may be solid, liquid, or paste-like. Moreover, the food material with a moisture content of 40 to 90% by mass preferably has a salt concentration of 0 to 20% by mass, for example. A low salt concentration is preferable as there is less charring. And as the food material, in particular, for example, one or more selected from the group consisting of mushroom paste containing ketchup, moromi, mushrooms and shiitake mushrooms, fish sauce, miso, meat, cheese, condensed milk, seafood, yeast, vegetable paste containing onions and garlic, fruit paste containing apples and pears, and extracts obtained from these are preferably used. However, Chinese sauce is excluded from the food materials with a moisture content of 40 to 90% by mass. The food material with a water content of 40 to 90% by mass means that when the total amount of the food material is 100% by mass, it contains 40 to 90% by mass of water. Further, a water content of 50 to 90% by mass is preferable, more preferably 50 to 80% by mass, and even more preferably 55 to 75% by mass. Since the food material contains a large amount of water in this way, it has been considered unsuitable as a raw material for producing flavor oil. However, in the present invention, a secondary heating step with a temperature 10°C or higher than that of the primary heating is provided to remove excess water, so that even a raw material with such a high water content can be suitably used.

[0013] The usage amount of the food material with a water content of 40 to 90% by mass in the present invention is 5 parts by mass or more and 50 parts by mass or less, more preferably 7 parts by mass or more and 45 parts by mass or less, and even more preferably 10 parts by mass or more and 40 parts by mass or less, based on 100 parts by mass of all the raw materials of the flavor oil. In order to make the flavor oil just contain the flavor of the food material well, it is preferable to set the usage amount in this way. Here, all the raw materials of the flavor oil refer to the total amount of the food material, edible oil, flavor components, and other raw materials, and the amount of each is measured before being used in the production of the flavor oil. Also, in the production of the flavor oil, the food material and the edible oil are essential, but the flavor components and other raw materials are optional as described later.

[0014] (Edible oil) The edible oil, which is the raw material of the flavor oil of the present invention, is not particularly limited, and known ones can be used. Examples of the edible oil include vegetable oils such as rapeseed oil, high-oleic rapeseed oil, soybean oil, high-oleic acid soybean oil, corn oil, cottonseed oil, safflower oil, high-oleic acid safflower oil, olive oil, sunflower oil, high-oleic acid sunflower oil, rice bran oil, peanut oil, palm oil, sesame oil, perilla oil, egoma oil, linseed oil, grape seed oil, macadamia nut oil, hazelnut oil, almond oil, pumpkin seed oil, walnut oil, camellia oil, tea oil, wheat germ oil, palm kernel oil, coconut oil, etc., animal fats such as beef tallow, lard, fish oil, chicken oil, milk fat, etc., and hydrogenated oils, fractionated oils or transesterified oils thereof. The above edible oils may be used alone or in combination of two or more. In particular, it is preferable to use one or more selected from the group consisting of soybean oil, rapeseed oil, corn oil, sesame oil, linseed oil, safflower oil, high-oleic acid safflower oil, sunflower oil, high-oleic acid sunflower oil, cottonseed oil, egoma oil, palm oil, palm kernel oil, beef tallow, lard, fish oil, chicken oil, milk fat, rice bran oil, peanut oil, olive oil, almond oil, coconut oil.

[0015] The amount of the edible oil used in the present invention is 45 parts by mass or more and 95 parts by mass or less, more preferably 50 parts by mass or more and 90 parts by mass or less, still more preferably 55 parts by mass or more and 85 parts by mass or less, and particularly preferably 60 parts by mass or more and 80 parts by mass or less, based on 100 parts by mass of the total raw materials of the flavor oil. In order to just right contain the flavor of the food material in the flavor oil, it is preferable to set the amount used as such.

[0016] (Flavor component) In addition to the above-mentioned food materials and edible oils, flavor components can be used as necessary in the raw materials of the flavor oil of the present invention. The flavor components are not particularly limited, and examples thereof include bacon, spices such as spices and herbs, fish meal, kelp, etc. In particular, it is preferable to use one or more selected from the group consisting of bacon, spices, fish meal, and kelp. The timing of adding the flavor component may be either before the primary heating step or before the secondary heating step, or both. However, in order to impart a fresh aroma and prevent the aroma from dissipating too much, it is preferable to avoid overheating for a long time. For example, it is preferably added before the secondary heating step.

[0017] In the present invention, the amount of the flavor component used is 1 part by mass or more and 25 parts by mass or less, more preferably 2 parts by mass or more and 20 parts by mass or less, and still more preferably 4 parts by mass or more and 15 parts by mass or less, based on 100 parts by mass of all the raw materials of the flavor oil. In order to impart the flavor of the flavor component to the flavor oil just right, it is preferable to use such an amount.

[0018] (Other raw materials) In addition to the above-mentioned food materials, edible oils and fats, and flavor components, other raw materials may be used as necessary in the raw materials of the flavor oil of the present invention. The other raw materials are not particularly limited as long as they are generally used in flavor oils and can be used. For example, salt-based substances such as salt and rock salt, sweeteners such as sugar and dextrin, extracts such as vegetable, fish and shellfish, and livestock meat extracts, dairy products such as skim milk powder, dietary fiber, emulsifiers, antioxidants, thickeners, minerals, fragrances, pigments, etc. can be mentioned. And these other raw materials can be used appropriately alone or in combination of two or more. As a method of adding the above other raw materials, a conventionally known method may be used. Also, the amount of the other raw materials added can be appropriately determined by those skilled in the art within a range that does not impair the effects of the present invention.

[0019] [Primary heating step of primary heating edible oil containing food materials] Purchase or prepare a food material with a moisture content of 40 to 90% by mass and edible oil as described above, and perform a primary heating step on the edible oil containing the food material with a moisture content of 40 to 90% by mass. More specifically, it is a step of heating the edible oil containing the food material with a moisture content of 40 to 90% by mass, driving off the moisture contained in the food material, generating a flavor (cooking flavor) by cooking, extracting the flavor contained in the food material into the edible oil, and incorporating the flavor into the edible oil. For example, put a food material with a moisture content of 40 to 90% by mass and edible oil into a direct-fire pot and heat it over fire. While stirring to ensure good mixing of the food material and the edible oil, raise the temperature, heat the edible oil containing the food material, drive off the moisture, generate a cooking flavor, and transfer the aroma and flavor derived from the food material to the edible oil. In order to preferably transfer the cooking flavor and flavor derived from the food material to the edible oil, the heating temperature in the primary heating step is preferably 100 to 120°C, more preferably 105 to 115°C, and even more preferably 108 to 112°C. On the other hand, the heating time in the primary heating step depends on the amount of raw materials such as the food material and the edible oil, and is not particularly limited. For example, 30 to 180 minutes is preferred, 35 to 160 minutes is more preferred, and 40 to 140 minutes is even more preferred. By performing primary heating in this way, moisture can be driven off from the food material, a cooking flavor can be generated from the food material, and the aroma and flavor of the food material can be sufficiently transferred to the edible oil.

[0020] [A secondary heating step of secondary heating the edible oil primary heated in the above step] This is a step of secondarily heating the edible oil that has been primarily heated as described above at a temperature 10 °C or higher than the primary heating temperature. More specifically, it is a step of further extracting the flavor of the food material, enhancing the flavor of the food material transferred to the edible oil, and removing excess moisture. For example, the edible oil that has been primarily heated is put into a direct-fire pot and heated over fire. Considering that it is heated until it reaches an appropriate temperature to further extract the flavor of the food material, enhance the flavor, and remove excess moisture, the heating temperature in the secondary heating step is preferably 130 - 150 °C, more preferably 135 - 145 °C, and even more preferably 138 - 142 °C. On the other hand, since the heating time in the secondary heating step depends on the amount of the edible oil having the flavor of the food material, it is not particularly limited. For example, it is preferably 1 - 60 minutes, more preferably 10 - 50 minutes, and even more preferably 15 - 40 minutes. By secondarily heating as described above, the flavor of the food material is further extracted into the edible oil, the flavor is enhanced, a fragrant aroma is imparted to the edible oil, and excess moisture is removed. In addition, in order to impart a fresh aroma derived from the flavor component and prevent the aroma from dissipating, it is preferable to provide a step of adding the flavor component before the secondary heating step.

[0021] [Flavor Component Addition Step] This is a step of adding a flavor component to the edible oil containing the food material. The timing of adding the flavor component is before the primary heating step and / or before the secondary heating step. If it is before the primary heating step, it may be added by mixing with the food material and the edible oil. Also, in order to impart a fresh aroma to the flavor oil and prevent the aroma from dissipating, it is necessary to avoid overheating for a long time. Therefore, it is preferable to add the flavor component before the secondary heating step. If it is before the secondary heating step, it is added to the edible oil containing the primarily heated food material. The temperature when adding the flavor component is arbitrary. When adding before the primary heating step, it is at room temperature, and when adding before the secondary heating step, it is the final temperature of the primary heating step. Also, after adding the flavor component, it is appropriately stirred so that the flavor component is evenly distributed throughout the edible oil containing the food material. This stirring may be done manually or by a machine such as a mixer.

[0022] [Step of removing the residue generated by the heating] By the primary heating or secondary heating as described above, food materials, flavor components, or other raw materials are heated and charred in the edible oil, leaving residues. This is a step of removing the residues generated by such heating. For example, once the fire in the direct-fire pot is stopped, the residues in the direct-fire pot are filtered and removed using tools such as filter paper, cloth, wire mesh, or strainers. The mesh size of the filtering tool is not particularly limited as long as the residues can be efficiently removed. For example, 50 to 200 mesh is preferred, 70 to 150 mesh is more preferred, and 80 to 120 mesh is even more preferred. Since charred residues adhere to the direct-fire pot used in the primary heating or secondary heating, it is preferable to transfer it to another container when switching the process. By removing the residues as described above, a flavor oil with transparency and less turbidity can be obtained. In the present invention, the step of removing the above-mentioned residues can be provided between the step of primary heating and the step of secondary heating and / or after the step of secondary heating. Since more residues are generated by the secondary heating process than by the primary heating process, the step of removing the above-mentioned residues is preferably provided after the secondary heating process.

[0023] [Step of processing into a flavor oil suitable for specific uses] After the secondary heating process (and further after removing the residue), the flavor oil of the present invention may be directly put into circulation as it is. However, as an optional step, based on this flavor oil, other necessary raw materials may be added to process it into a flavor oil suitable for specific uses. Examples of other raw materials include those described above. That is, for example, salt-based substances such as table salt and rock salt, sweeteners such as sugar and dextrin, extracts such as vegetable, fish and shellfish, and livestock meat extracts, dairy products such as skim milk powder, dietary fiber, emulsifiers, antioxidants, thickeners, minerals, pigments, etc. can be mentioned. And these other raw materials can be appropriately used alone or in combination of two or more kinds. As a method of adding these other raw materials, a conventionally known method may be used. Also, the amount of other raw materials added can be appropriately determined by those skilled in the art within a range that does not impair the effects of the present invention. Note that such a flavor oil containing other raw materials can also be used directly as a seasoning. In addition, the flavor oil of the present invention can also be blended with other oils and fats to form a flavorful blended oil. Examples of such other oils and fats include the edible oils and fats described above. These edible oils and fats can be used alone or in combination of two or more kinds.

[0024] 〔Flavor oil according to the present invention〕 The present invention further relates to the flavor oil itself produced by the production method as described above. The "flavor oil" according to the present invention is a flavor oil containing the aroma and flavor extracted from food materials with a moisture content of 40 to 90% by mass. By heating the edible oil and fat together with the food material and flavor components once and then heating them further, a fragrant aroma is imparted and excess moisture is removed, resulting in a flavorful oil with high fluidity and a smooth texture. Although not particularly concerned about color, it preferably has a colorless or transparent appearance. Such a flavor oil is usually in a liquid state, but it can also be solidified, powdered, or pasted by any method. As methods for solidifying, powdering, or pasting, for example, spray drying method, vacuum freeze drying method, vacuum drying method, etc. can be used alone or in combination.

[0025] As described above, the flavor oil of the present invention contains components extracted from food materials having a water content of 40 to 90% by mass. However, analyzing each of these various extracted components one by one to specifically clarify what kind of components they are is a task that requires enormous time and cost. Therefore, it can be said that there are impossible or impractical circumstances for specifying this flavor oil by function or characteristics rather than by the manufacturing method.

[0026] 〔Food according to the present invention〕 The food according to the present invention is a food containing the above-mentioned flavor oil, which is manufactured using the flavor oil.

[0027] Such foods are arbitrary, and examples include fried foods such as fried rice, cooked rice such as mixed rice, grilled foods such as grilled fish, boiled foods such as boiled radish, side dishes such as spinach namul, noodles, cold tofu, soups, dressings, and the like. These foods can be cooked by known general methods. Also, as such foods, upgraded foods are preferred. By adding the flavor oil of the present invention to existing menus, it may be possible to impart a scent with a genuine cooking feeling during the upgrade. In particular, it is preferable to add the flavor oil of the present invention to the food before the upgrade. By using the flavor oil of the present invention, it is possible to propose unprecedented deliciousness in the face of increasing demand for in-house and ready-to-eat foods.

[0028] Next, the present invention will be described by way of examples, but the present invention is not limited by these examples. In the following, "g" and "% by mass" mean mass and mass%, respectively, unless otherwise specified.

Examples

[0029] <Raw materials> In the examples and comparative examples of the present invention, the following raw materials were used. As the raw materials of the present invention, any commercially available products or products manufactured by oneself can be used. Rapeseed oil: Manufactured by Nisshin Oillio Group Ltd., trade name "Nisshin Canola Oil" Moroami: Manufactured by Shoda Shoyu Co., Ltd., product name "Estaste" Katsuobushi A: Manufactured by Maruto Co., Ltd., product name "S Thick-Sliced Whole Katsuobushi" Katsuobushi B: Manufactured by Izumi Foods Co., Ltd., product name "Katsuobushi Chips (from Kushiro) - 8" Saba Shio-Katsuobushi A: Manufactured by Maruto Co., Ltd., product name "S Thick-Sliced Saba" Saba Shio-Katsuobushi B: Manufactured by Kinko Co., Ltd., product name "Coarse-Crushed Saba Shio-Katsuobushi D" Niboshi: Manufactured by Kobayashi Foods Co., Ltd., product name "Coarse Niboshi for Chinese Soup"

[0030] <Example 1> As raw materials for the flavor oil, 250 kg of rapeseed oil was prepared and put into a direct-fire pot of 350 kg at room temperature. To this, 40 kg of moroami was prepared as a food material, 7.50 kg of katsuobushi A, 2.5 kg of katsuobushi B, 7.5 kg of saba shio-katsuobushi A, 2.5 kg of saba shio-katsuobushi B, and 2.5 kg of niboshi were prepared as flavor components, and 1 kg of salt and 150 g of antioxidant were prepared as other raw materials, and these were added to the direct-fire pot. Then, it was heated with direct gas fire from room temperature to 110 °C. It reached the appropriate temperature in about 70 minutes and the primary heating was completed. At 110 °C, bubbles came out vigorously. It was observed that char was attached to the direct-fire pot after heating. Thereafter, 7.5 kg of katsuobushi A, 2.5 kg of katsuobushi B, 7.5 kg of saba shio-katsuobushi A, 2.5 kg of saba shio-katsuobushi B, and 2.5 kg of niboshi were prepared as additional raw materials and added to the direct-fire pot. It was further heated to 140 °C with direct gas fire. It reached the appropriate temperature in about 40 minutes and the secondary heating was completed. This direct-fire pot was tilted, and the flavor oil was transferred to another container covered with a 100-mesh cloth to remove the above-mentioned fragrant-heated raw materials (residues). The formulation of Example 1 was summarized in Table 1.

[0031] <Comparative Example 1> Comparative Example 1 relates to the flavor oil when extracted without dividing the heating process into two steps in Example 1. The same raw materials as those in Example 1 were used, but the katsuobushi was not divided into two steps, and the total amount was put into the first direct-fire pot. To this, 1 kg of salt and 150 g of antioxidant were added, and it was heated with direct gas fire from room temperature to 140 °C. It reached the appropriate temperature in about 90 minutes and the heating was completed. The rest was carried out in the same manner as in Example 1. The formulation of Comparative Example 1 was summarized in Table 1.

[0032]

Table 1

[0033] 〔Evaluation of Flavor of Flavored Oil〕 The flavors of Example 1 and Comparative Example 1 were evaluated by the following method.

[0034] <Flavor Evaluation Method 1> To evaluate the raw flavor of the flavored oil produced in Example 1 and the flavored oil of Comparative Example 1 itself, the flavored oil was added to hot water to a concentration of 1% by mass, and its flavor was discussed and comprehensively evaluated by 7 panelists.

[0035] The hot water containing the flavored oil produced in Example 1 was found to be characterized by a flavor similar to the juice taken from the bamboo shoot (cooking aroma in the bamboo shoot) and had a good fragrance compared to the hot water containing the flavored oil of Comparative Example 1. In the case of Comparative Example 1 where extraction was not carried out in two steps, a strong burnt smell came out compared to the case of Example 1. Also, it gave the impression of being close to the smell of the bamboo shoot itself without cooking aroma and was not felt to be very delicious.

[0036] 〔Evaluation of Flavor of Foods with Flavored Oil Added〕 <Flavor Evaluation Method 2> The flavored oils of Example 1 and Comparative Example 1 were added to cooked rice cooked using a commercially available cooked rice base (manufactured by Marumiya Food Industry Co., Ltd., product name "Chicken Rice Base") to a concentration of 1% by mass. After freezing, it was reheated in a microwave oven to prepare Example 2 and Comparative Example 2. As a control, a sample with an equal amount of rapeseed oil (manufactured by Nisshin Oillio Group Co., Ltd., product name "Nisshin Canola Oil") added (reference example) was prepared. The flavor evaluation was carried out for two items, the aroma of the soup stock and the flavor of the soup stock. Regarding Example 2 and Comparative Example 2, a five-level comprehensive evaluation (average) was conducted by 7 panelists with the case using the reference example as 3 points (ordinary). The evaluation results are shown in Table 2. 〇Flavor Evaluation Criteria 5: Excellent 4: Slightly excellent 3: Normal 2: Slightly inferior 1: Inferior

[0037]

Table 2

[0038] <Flavor evaluation method 3> The flavor oils of Example 1 and Comparative Example 1 were added to the ingredients of chawanmushi so as to be 3% by mass, heated at 200 W for 3 minutes in a microwave oven, and then cooled to room temperature to prepare Example 3 and Comparative Example 3. The recipe for the chawanmushi is shown in Table 3. In addition, as a control, a product (reference example) with an equal amount of rapeseed oil (manufactured by Nisshin Oillio Group Co., Ltd., trade name "Nisshin Canola Oil") added was prepared. For the evaluation of the flavor, regarding the two items of the aroma of the dashi and the flavor of the dashi, when using the reference example as 3 points (normal), for Example 3 and Comparative Example 3, a five-level comprehensive evaluation (average) was conducted by 7 panelists. The evaluation results are shown in Table 4. 〇Flavor evaluation criteria 5: Excellent 4: Slightly excellent 3: Normal 2: Slightly inferior 1: Inferior

[0039]

Table 3

[0040]

Table 4

[0041] From Tables 2 and 4, the flavor oil of Example 1 had an obvious effect of making the flavor of the dashi stand out compared to rapeseed oil. The flavor oil of Comparative Example 1 gave an impression similar to simply sprinkling fish powder or konbu on mixed rice or chawanmushi and did not seem to blend well with the dish. From the above results, it was found that the flavor oil of Example 1 is a flavor oil that can improve the aroma and flavor more than the flavor oil of Comparative Example 1.

[0042] From the above results, regarding the production of flavored oil, when extracting food materials and flavor components with edible oil, by performing the heating process in two stages, it was found that a flavored oil with a good aroma, without disrupting the original balance of the food, and capable of enhancing the flavor of the food can be obtained. Also, by adding half of the flavor components to be added to the edible oil before the secondary heating process, it was found that a flavored oil with a reduced burnt-like aroma and a more fresh or cooked aroma (cooked fragrance) can be obtained. Furthermore, it was found that a flavored oil can be obtained that can be added to various foods such as mixed rice and steamed egg custard, improving the flavor and aroma of the food.

[0043] <Example 4> Next, the following experiments were conducted by replacing the above food materials with different raw materials. As raw materials, either commercially available ones or those produced by oneself can be used. Rapeseed oil: Manufactured by Nisshin Oillio Group Co., Ltd., product name "Nisshin Canola Oil" Olive oil: Manufactured by Nisshin Oillio Group Co., Ltd., product name "Bossco EXV Olive Oil" Ketchup: Manufactured by Kagome Co., Ltd., product name "Kagome Tomato Ketchup Standard 10kg" Carrot paste: Manufactured by Awaji Agricultural Products Co., Ltd., product name "Carrot Paste 200" Meat paste: Manufactured by Sankyo Foods Co., Ltd., product name "Pork Meat Paste A5650" Apple paste: Manufactured by Maruha Nichiro North Japan Co., Ltd., product name "Apple Pulp" Garlic paste: Manufactured by Marubei Hokkaido Co., Ltd., product name "Garlic Paste 20" Bacon: Manufactured by Ito Ham Co., Ltd., product name "Bacon Bits Small" Herb: Manufactured by K.I.S. Co., Ltd., product name "Rosemary Course HJ" As raw materials for the flavored oil, 140 kg of rapeseed oil and 35 kg of olive oil were prepared and put into a 350 kg direct-fire pot at room temperature. To this, as food ingredients, 30 kg of ketchup, 20 kg of carrot paste, 20 kg of meat paste, 18.5 kg of apple paste, and 5 kg of garlic paste were prepared. As other raw materials, 0.35 kg of salt and 100 g of antioxidant were prepared, and these were added to the direct-fire pot. Then, it was heated with a gas direct fire from room temperature to 110 °C. It reached the appropriate temperature in about 70 minutes and the temporary heating was completed. At 110 °C, bubbles came out vigorously. It was observed that char was adhering to the direct-fire pot after heating. Thereafter, as additional ingredients, 20 kg of bacon and 1 kg of herbs were prepared and added to the direct-fire pot. It was further heated to 140 °C with a gas direct fire. It reached the appropriate temperature in about 40 minutes and the secondary heating was completed. This direct-fire pot was tilted, and the flavored oil was transferred to another container covered with a 100-mesh cloth to remove the above-mentioned fragrant and heated raw materials (residues). The formulation of Example 4 was summarized in Table 5.

[0044] <Comparative Example 4> Comparative Example 4 relates to the flavored oil when, in Example 4, the flavor components added during the secondary heating were added during the primary heating and extracted without being divided into two steps. The same raw materials as those in Example 4 were used, but the total amount of the flavor components was put into the direct-fire pot from the beginning and heated with a gas direct fire from room temperature to 140 °C. It reached the appropriate temperature in about 120 minutes and the heating was completed. The rest was carried out in the same manner as in Example 4. The formulation of Comparative Example 4 was summarized in Table 5.

[0045]

Table 5

[0046] 〔Evaluation of the flavor of the flavored oil〕 The flavors of Example 4 and Comparative Example 4 were evaluated by the following method.

[0047] <Flavor evaluation method 4> In order to evaluate the raw flavor of the flavor oil produced in Example 4 and the flavor oil of Comparative Example 4 itself, the flavor oil was added to hot water to a concentration of 1% by mass, and the flavor was discussed among 7 panelists and comprehensively evaluated.

[0048] For the flavor oil produced in Example 4, the aroma of tomatoes and vegetables cooked by heating (cooking aroma) and the aroma of bacon and herbs were clearly felt. On the other hand, in Comparative Example 4, since bacon and herbs were heated for a long time, the flavor was lost, resulting in a flavor oil with a simple burnt-like fragrance remaining.

[0049] 〔Evaluation of Flavor of Food with Flavor Oil Added〕 <Flavor Evaluation Method 5> The flavor oils of Example 4 and Comparative Example 4 were added to Neapolitan at 2% by mass to prepare Example 5 and Comparative Example 5. The recipe for Neapolitan is shown in Table 6. Also, as a control, a product (reference example) with an equal amount of rapeseed oil (manufactured by Nisshin Oillio Group, Ltd., trade name "Nisshin Canola Oil") added was prepared. For the flavor with a cooked feeling, the reference example was set as 3 points (ordinary), and for Example 5 and Comparative Example 5, a five-level comprehensive evaluation (average) was conducted by 7 panelists. The evaluation results are shown in Table 7. 〇Flavor Evaluation Criteria 5: Excellent 4: Slightly excellent 3: Ordinary 2: Slightly inferior 1: Inferior

[0050]

Table 6

[0051]

Table 7

[0052] From Table 7, the flavored oil of Example 4 had the effect of enhancing the flavors of stir-fried tomato, vegetables, and bacon compared to rapeseed oil. Although a fragrant flavor was felt in the flavored oil of Comparative Example 4, the flavors of bacon and herbs were lost, giving an impression of being out of place and not matching the Napoli flavor. From the above results, it was found that the flavored oil of Example 4 was a flavored oil that improved the aroma and flavor compared to the flavored oil of Comparative Example 4.

[0053] From the above results, regarding the production of flavored oil, when extracting food materials and flavor components with edible oil and fat, by performing the heating process in two stages, a flavored oil with a good aroma that does not disrupt the original balance of the food and improves the flavor of the food can be obtained. Also, by adding the flavor component to be added to the edible oil and fat before the secondary heating process, it was found that a flavored oil with a firmly established flavor derived from the flavor component can be obtained. Furthermore, it was found that a flavored oil that can be added to various foods such as Napoli and improves the flavor and aroma of the food can be obtained.

Claims

1. A method for producing flavored oil, comprising a primary heating step of primarily heating an edible oil containing a food material having a moisture content of 40 to 90% by mass, and a secondary heating step of secondarily heating the edible oil at a temperature 10 ° C or higher than the primary heating, and further comprising a step of adding a flavor component before the primary heating step and / or before the secondary heating step, wherein, as the food material, one or more selected from the group consisting of ketchup, moromi, mushroom paste, fish sauce, miso, meat, cheese, condensed milk, seafood, yeast, vegetable paste, fruit paste, and extracts obtained therefrom are used, wherein, as the flavor component, one or more selected from the group consisting of bacon, spices, fish meal, and dried bonito flakes are used, The method for producing flavored oil (however, excluding Chinese sauce as the food material).

2. The production method according to claim 1, wherein in the primary heating step, the heating temperature is 100 to 120 ° C, and in the secondary heating step, the heating temperature is 130 to 150 ° C.

3. The production method according to claim 1 or 2, wherein in the primary heating step, the heating time is 30 to 180 minutes, and in the secondary heating step, the heating time is 1 to 60 minutes.

4. The production method according to any one of claims 1 to 3, further comprising a step of removing residues generated by heating between the primary heating step and the secondary heating step and / or after the secondary heating step.

5. The production method according to any one of claims 1 to 4, wherein as the edible oil, one or more selected from the group consisting of soybean oil, rapeseed oil, corn oil, sesame oil, linseed oil, safflower oil, high-oleic safflower oil, sunflower oil, high-oleic sunflower oil, cottonseed oil, egoma oil, palm oil, palm kernel oil, beef tallow, lard, chicken oil, fish oil, milk fat, rice oil, peanut oil, olive oil, almond oil, and coconut oil are used.

6. The production method according to any one of claims 1 to 5, wherein 45 to 95 parts by mass of edible oil and 5 to 50 parts by mass of the food material are used based on 100 parts by mass of all raw materials of the flavored oil.

7. The production method according to claim 6, wherein 1 to 25 parts by mass of the flavor component is used based on 100 parts by mass of all raw materials of the flavored oil.

8. A flavored oil produced by the production method according to any one of claims 1 to 7.

9. A food containing the flavored oil according to claim 8.

10. The food according to claim 9, wherein the food is a food for which the temperature range is increased.

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