Cheese-flavored seasonal oil

Abstract

To develop a cheese-like seasoning oil which gives or increases a cheese flavor even when cheese itself or an animal raw material such as milk as a cheese raw material is not used.SOLUTION: A cheese-like seasoning oil which can give or increase a cheese flavor is produced by mixing and heating a saccharide, at least one amino acid selected as an amino acid from the group consisting of leucine, methionine, and phenylalanine, a cashew nut, and a vegetable oil, preferably additionally mixing and heating a hydrolyzed vegetable protein and / or a vegetable extract.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a seasoning oil that can be added to various foods to impart a cheesy flavor to the foods.

Background Art

[0002] In foods such as processed foods, flavorings and flavor oils (seasoning oils) are often used to add or enhance a specific flavor. Various types of technologies for flavor oils (seasoning oils) for enhancing the flavor of such processed foods and the like have been disclosed. For example, the following Prior Art Document 1 discloses a method for producing a flavor oil having a strong flavor titer and a good flavor balance by heating edible oil, vegetables, and monosaccharides. Further, the following Prior Art Document 2 discloses a flavor oil using Welsh onion as a flavoring material, particularly a flavor oil that enables one to enjoy texture and flavor.

[0003] However, none of the above relates to a seasoning oil that imparts or enhances a cheesy flavor. On the other hand, there is no particular disclosure regarding a seasoning oil that imparts a cheesy flavor. The cheesy flavor is one of the typical flavors in livestock meat-based raw materials and is a useful flavor for various foods (processed foods, soups, etc.). That is, the cheesy flavor is a flavor widely used in various foods including processed foods.

[0004] Regarding such a cheesy flavor, if a seasoning oil that can impart or enhance the cheesy flavor without using cheese itself or milk, which is the raw material of cheese, it would be possible to avoid the shortage of milk, which is a livestock meat raw material, and cost problems. In addition, if the cheesy flavor of the raw material can be added or enhanced when a processed food uses a cheese raw material, it would be possible to further contribute to the development of the field of processed foods. Furthermore, it is also possible to provide processed foods with a cheesy flavor that do not use milk for vegetarians.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0006] Therefore, the inventors of the present invention made it an object to develop a cheesy seasoning oil capable of imparting or enhancing a cheesy flavor without using cheese itself.

Means for Solving the Problems

[0007] The inventors repeatedly conducted experiments using various raw materials. As a result of their intensive research, surprisingly, it was found that a cheesy seasoning oil capable of imparting or enhancing a cheesy flavor can be produced by mixing and heating saccharides, at least one amino acid selected from the group consisting of leucine, methionine, and phenylalanine as amino acids, cashew nuts, and vegetable oil, and thus the present invention was completed. That is, the first invention of the present application is "A method for producing a cheesy seasoning oil by mixing and heating saccharides, at least one amino acid selected from the group consisting of methionine, leucine, and phenylalanine as amino acids, cashew nuts, and vegetable oil."

[0008] Next, in the present invention, it was also found that the addition or enhancement of a cheesy flavor is further possible by mixing and heating a plant protein hydrolyzate and / or a vegetable extract. That is, the second invention of the present application is "Furthermore, the method for producing a cheesy seasoning oil according to claim 1, wherein a plant protein hydrolyzate and / or a vegetable extract are mixed and heated."

[0009] Next, in the present invention, it is preferable that the saccharide is glucose. That is, the third invention of the present application is "The method for producing a cheesy seasoning oil according to claim 1 or 2, wherein the saccharide is glucose."

[0010] Next, in the present invention, it is preferable that the amino acid is at least two amino acids selected from the group consisting of methionine, leucine, and phenylalanine. That is, the fourth invention of the present application is "The method for producing a cheesy seasoning oil according to any one of claims 1 to 3, wherein the amino acid is at least two amino acids selected from the group consisting of methionine, leucine, and phenylalanine."

[0011] Next, in the present invention, it is preferable that the vegetable extract contains at least one selected from soy milk powder and mushroom extract. That is, the fifth invention of the present application is "The method for producing a cheesy seasoning oil according to any one of claims 2 to 4, wherein the vegetable extract contains at least one of soy milk powder and mushroom extract."

[0012] Furthermore, the applicant also intends a food containing the cheesy seasoning oil according to any one of claims 1 to 5. That is, the sixth invention of the present application is "The cheesy seasoning oil produced by the production method according to any one of claims 1 to 5."

[0013] Furthermore, the applicant also intends a food containing the cheesy seasoning oil produced by the production method according to any one of claims 1 to 5. That is, the seventh invention of the present application is "A food containing a cheese-flavored seasoning oil produced by the production method according to any one of claims 1 to 5."

Effects of the Invention

[0014] By using the seasoning oil of the present invention, a cheese flavor can be imparted to various foods including processed foods. Further, when the processed food uses a cheese raw material, the cheese flavor inherent in the cheese raw material can be enhanced.

Embodiments for Carrying Out the Invention

[0015] The present invention will be described in detail below according to embodiments. However, the present invention is not limited to these embodiments. The invention of the present application relates to "a method for producing a cheese-flavored seasoning oil by mixing and heating saccharides, at least one amino acid selected from the group consisting of methionine, leucine, and phenylalanine as amino acids, cashew nuts, and vegetable oil." The content of the present invention will be described in detail below.

[0016] - Saccharides - In the present invention, various saccharides can be used, but monosaccharides are preferred, and glucose is particularly preferred. Glucose is a hexose and is one of the typical sugars. In the present invention, the content of sugar during mixing and heating is not particularly limited, but it is preferably in a state of being contained in an amount of about 0.01 to 1 part by weight in 100 parts by weight of all components during mixing.

[0017] - Amino Acids - In the present invention, at least one amino acid selected from the group consisting of methionine, leucine, and phenylalanine is used as the amino acid. Of course, the amino acid may have amino acids other than methionine, leucine, and phenylalanine. Preferably, at least two amino acids selected from the group consisting of methionine, leucine, and phenylalanine are used. More preferably, all of the amino acids methionine, leucine, and phenylalanine are used.

[0018] 〇Methionine (amino acid) In the present invention, methionine can be used as the amino acid. Methionine is a kind of naturally occurring amino acid. It is a hydrophobic amino acid containing sulfur in its side chain. The methionine referred to in the present invention includes its salts. The type of salt is not particularly limited, and examples include sodium salt, potassium salt, and the like.

[0019] 〇Leucine (amino acid) In the present invention, leucine can be used as the amino acid. Leucine is a kind of naturally occurring amino acid. It has an isobutyl group in its side chain and is a hydrophobic amino acid. The leucine referred to in the present invention includes its salts. The type of salt is not particularly limited, and examples include sodium salt, potassium salt, and the like.

[0020] 〇Phenylalanine (amino acid) In the present invention, phenylalanine can be used as the amino acid. Phenylalanine is a kind of naturally occurring amino acid and is an aromatic amino acid. It has a benzyl group in its side chain and is a hydrophobic amino acid. The leucine referred to in the present invention includes its salts. The type of salt is not particularly limited, and examples include sodium salt, potassium salt, and the like.

[0021] ─Blending amount of amino acids─ In addition, although the content of each amino acid during mixing and heating in the present invention is not particularly limited, it is preferably in a state where the total content of each amino acid is about 0.05 to 0.5 parts by weight in 100 parts by weight of all components during mixing. Furthermore, although the mixing ratio of each amino acid is not particularly limited, generally, leucine is preferably 0.05 to 1.0 part by weight, methionine is preferably 0.01 to 0.1 part by weight, and phenylalanine is preferably 0.01 to 0.1 part by weight per 100 parts by weight at the time of mixing all components.

[0022] ─Cashew nut─ In the present invention, cashew nuts are used. Cashew is an evergreen tree of the Anacardiaceae family native to Central and South America, and its seeds are regarded as cashew nuts. It is widely used for food. In the present invention, the cashew nuts are used, and the cashew nuts themselves can be used after being pulverized or the like. Also, cashew nut oil extracted from cashew nuts can be used. Furthermore, a mixture of cashew nuts and a liquid substance such as water can also be used. When the cashew nut content is in the form of a pulverized product of cashew nuts themselves, it is preferably contained in an amount of about 0.1 to 20 parts by weight per 100 parts by weight at the time of mixing all components. In the case of cashew nut oil, it is preferably contained in an amount of about 0.05 to 10 parts by weight per 100 parts by weight at the time of mixing all components.

[0023] ─Vegetable oil─ In the present invention, vegetable oil is used. As the vegetable oil, various oils can be used. Specifically, examples of vegetable oils and fats include palm oil, rapeseed oil, rice oil, corn oil, olive oil, white pressed oil, sunflower oil, etc. Among these, palm oil is particularly preferred. However, it goes without saying that it is not limited to these. In addition, in the present invention, for example, animal fats and oils may be included in addition to vegetable oils and fats. As the animal fats and oils, various oils such as lard, beef tallow, and chicken fat may be contained.

[0024] ─Hydrolyzed vegetable protein─ In the present invention, hydrolyzed vegetable protein and / or vegetable extract are used. Here, the hydrolyzed vegetable protein is a product obtained by subjecting vegetable proteins such as soybeans to methods such as hydrochloric acid decomposition method, enzymatic decomposition method, and hot water extraction method. It refers to what is decomposed by a method. There are occasions when it is used in various processed foods for the purpose of bringing out umami. Occasions. In addition, in the present invention, the content of the plant protein hydrolyzate during mixing and heating is not particularly limited, but generally, about 0.01 to 1 part by weight is preferable with respect to 100 parts by weight during the mixing of all components.

[0025] - Vegetable extract - In the present invention, in addition to the above-mentioned cashew nuts and plant protein hydrolyzates, it is preferable to use vegetable extracts. Here, the vegetable extract refers to not only the method of obtaining by crushing and squeezing vegetables, fruits or their seeds, or extracting with a solvent such as water or ethanol, but also naturally includes those obtained by drying and pulverizing the vegetables, fruits or their seeds.

[0026] Also, heat treatment, enzyme treatment, etc. can be carried out as necessary. It contains various active ingredients of vegetables, fruits or their seeds. In particular, in the present invention, soy milk powder and mushroom extract can be preferably used. In addition, in the present invention, the content of the vegetable extract during mixing and heating is not particularly limited, but generally, it is preferably in a state where it is contained in an amount of about 0.01 to 1 part by weight in 100 parts by weight during the mixing of all components.

[0027] - Other components - In the present invention, of course, other components may be included in addition to the above-mentioned components. For example, amino acids other than the above-mentioned amino acids, nucleic acid seasonings such as inosinic acid and guanylic acid, sodium hydrogen carbonate that promotes the reaction during heating, ferric pyrophosphate as a metal, zinc yeast, etc. can be mentioned. Furthermore, from the viewpoint of preventing the deterioration of the edible oil used, antioxidants such as tocopherol and ascorbyl monopalmitate can be contained. Also, of course, the seasoning oil of the present invention may be used as a raw material for producing a predetermined liquid or powder soup. For example, by adding it to a concentrated liquid soup, it is possible to impart or enhance a cheese flavor to the soup.

[0028] - Water - In the present invention, water may be added as necessary when the components are mixed and heated.

[0029] - Heating - In the present invention, the above components are mixed and heated. As specific heating methods, an autoclave or direct fire is possible. Also, it is possible to use a heating kneader. The heating temperature is not particularly limited, but generally, a temperature range of approximately 90°C to 160°C is common. In particular, a temperature range of 100°C to 150°C is more preferable. Further, preferably, it is about 120°C to 140°C. Regarding the heating time, it is preferable to make it longer at a lower temperature and shorter at a higher temperature. Specifically, after heating to the above temperature and reaching a constant temperature, heating is performed for about 1 minute to 60 minutes. It is manufactured by heating for a predetermined time using an autoclave or the like as described above.

[0030] - Target Foods for Adding the Seasoning Oil of the Present Invention - The seasoning oil of the present invention can be added to various foods to impart or enhance a cheesy flavor to the foods. In particular, it can be suitably used for processed foods. More specifically, it can be suitably used for instant foods such as instant noodles (instant cup noodles, instant bag noodles) and cup rice. For example, it can be used in the liquid soup of instant noodles or cup rice, or as an attached oil. For example, it can be used as the floating oil in the soup. These can be used as constituent raw materials for instant noodles or instant soups.

[0031] Regarding the usage method of the cheesy seasoning oil obtained in the present invention, it is not particularly limited. For example, a method of using it as a seasoning oil with flavors of spices, soy sauce, or miso added thereto can be mentioned. Also, in addition to instant noodles and cup rice, it can be kneaded into various vegetable-based foods such as meat buns, shumai, and dumplings and used for flavoring. These uses can be set as appropriate.

[0032] Furthermore, for the target foods using the seasoning oil of the present invention, various raw materials can be used, and it is applicable not only to foods using only plant-based raw materials but also to foods using animal-based raw materials such as beef, pork, chicken, and fish.

Example

[0033] The following examples of the present invention will be described. However, the present invention is not limited to these examples. It is not. [Test Example 1] Contribution of saccharides and amino acids to the cheese flavor of the present invention The effects of the presence or absence of sugar and the difference in the types of amino acids on the cheese flavor were examined. Commercial materials were used for each component. The formulation (weight ratio) of each test group is shown in Table 1. After mixing the formulations (weight ratios) shown in each test group, samples (seasoning oil) of each test group were prepared by heating at 135°C for 2 minutes using a commercial autoclave (manufactured by Alps Co., Ltd., model MCS-3032L). The cashew nut mince in Table 1 refers to the ground product obtained by grinding roasted cashew nuts to a powdery state.

[0034] Sensory evaluation was performed on the samples of each test group. Sensory evaluation was carried out by evaluating the cheese-like aroma of the obtained samples (seasoning oil) by 5 trained panelists. The sensory evaluation compared the intensity of the cheese-like aroma (cheese flavor) and evaluated it on a 10-point scale from 0 to 9 (0: no cheese flavor ⇔ 9: strong cheese flavor). The results of the sensory evaluation are shown in the lower part of Table 1.

[0035]

Table 1

[0036] [Test Example 2] Further, when using plant protein hydrolysate and / or vegetable extract In addition to the materials used in Test Example 1 in the present invention, the effects were investigated when plant protein hydrolysates and / or vegetable extracts were used. Further, the case of not using cashew nuts was also investigated. For each component, commercially available materials were used.

[0037] The formulation (weight ratio) of each test section is as described in Table 3. After mixing the formulations (weight ratios) shown in each test section, samples (seasoning oils) of each test section were prepared by heating at 135°C for 2 minutes using a commercially available autoclave machine (manufactured by Alp Co., Ltd., model MCS-3032L). The sensory evaluation of the samples in each test section is the same as in the case of Test Example 1. The results are shown in the lower column of Table 2.

[0038]

Table 2

[0039] [Test Example 3] When changing the ratio of the types of fats and oils In the present invention, the variation in the effects when changing the ratio of palm oil and coconut oil as fats and oils was investigated. For each component, commercially available materials were used. The formulation (weight ratio) of each test section is as described in Table 3. Also, the heating conditions of each test section and the sensory evaluation of the samples in each test section are the same as in the case of Test Example 1. The results are shown in the lower column of Table 3.

[0040]

Table 3

[0041] [Test Example 4] When the conditions of heating temperature and time were changed In the present invention, the variation in the effects when the conditions of heating temperature and time were changed was examined. The formulations (weight ratios) and the conditions of heating temperature and time for each test group are shown in Table 4. Also, the sensory evaluation for each test group was the same as in the case of Test Example 1. The results are shown in the lower column of Table 4.

[0042]

Table 4

[0043] [Test Example 5] When changing saccharides In the present invention, the variation in the effects when the type of saccharide was changed was examined. The formulations (weight ratios) and the conditions of heating temperature and time for each test group are shown in Table 5. Also, the sensory evaluation for each test group was the same as in the case of Test Example 1. The results are shown in the lower column of Table 5.

[0044]

Table 5

[0045] [Test Example 6] When changing cashew nuts to other nuts In the present invention, the variation in the effects when cashew nuts were changed to other nuts was examined. In addition, commercially available materials were used for each component. The formulation (weight ratio) of each test plot is as described in Table 6. Also, the heating conditions for each test plot and the sensory evaluation of the samples in each test plot are the same as in the case of Test Example 1. The results are shown in the lower column of Table 6.

[0046]

Table 6

[0047] [Test Example 7] When changing the amount of cashew nuts used In the present invention, the variation in the effect when the usage amount of cashew nuts was changed was investigated. Incidentally, commercially available materials were used for each component. The formulation (weight ratio) of each test plot is as described in Table 7. Also, the heating conditions for each test plot and the sensory evaluation of the samples in each test plot are the same as in the case of Test Example 1. The results are shown in the lower column of Table 7.

[0048]

Table 7

Claims

**Claim 1** At least (A) 0.01 to 1 part by weight of glucose, (B) at least two or more amino acids selected from the group consisting of 0.05 to 1.0 part by weight of leucine, 0.01 to 0.1 part by weight of methionine, and phenylalanine as amino acids, (C) 0.05 to 10 parts by weight of cashew nuts as a raw material, (D) vegetable oil as an oil and fat, are mixed so as to contain the components in the ratio of the weight ratio, heated at 120°C to 140°C, and heated for 1 minute to 60 minutes after reaching the temperature, A method for producing a cheesy seasoning oil. **Claim 2** The method for producing a cheesy seasoning oil according to claim 1, further comprising mixing and heating a plant protein hydrolyzate and / or a vegetable extract. **Claim 3** The method for producing a cheesy seasoning oil according to claim 2, wherein the vegetable extract contains at least one of soy milk powder and mushroom extract.

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