Seasoning oil

Abstract

To develop a chicken-flavored seasoning oil that imparts or enhances a chicken flavor.SOLUTION: A chicken-flavored seasoning oil can be produced, the seasoning oil capable of imparting or enhancing a chicken flavor, by mixing and heating saccharides (excluding rhamnose and fructose), cystine, and macadamia oil. In this invention, a chicken flavor can be further imparted or enhanced by the mixing and heating of nucleic acid. Among the saccharides, glucose is preferable.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 chicken flavor to the foods. [Background technology]

[0002] In foods such as processed foods, flavorings and flavor oils (seasoning oils) are often used to add or enhance specific flavors. Various types of technologies have been disclosed for flavor oils (seasoning oils) to enhance the flavor of such foods such as processed foods.

[0003] For example, the following prior art document 1 discloses a method for producing a flavor oil with a strong flavor titer and a well-balanced flavor by heating edible oils and fats, vegetables, and monosaccharides. Furthermore, the following prior art document 2 discloses a flavor oil that uses green onions as a flavoring material, and in particular, a flavor oil that allows for enjoyment of texture and flavor.

[0004] However, none of the above relates to seasoning oils that impart or enhance the flavor of specific animal ingredients. Meanwhile, the following Prior Art Document 3 discloses an efficient method for producing chicken seasoning oil. However, Prior Art Document 3 uses chicken itself as the animal ingredient. Chicken flavor is one of the most common ingredients in animal-derived ingredients and is the base flavor for various soups, meaning that chicken flavor is a commonly used flavor in various processed foods.

[0005] If a seasoning oil that can impart or enhance chicken flavor without using animal ingredients (chicken) itself could be developed, it would be possible to avoid the problems of animal ingredient shortages and costs. Furthermore, when processed foods use chicken as a raw material, if the chicken flavor of the raw material can be added or enhanced, it will be possible to further contribute to the development of the processed food field. Furthermore, it will be possible to provide vegetarians with chicken-flavored processed foods that do not contain animal ingredients (chicken). [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Patent Publication No. 2013-201905 [Patent Document 2] Patent Publication No. 2012-39902 [Patent Document 3] Patent Publication No. 2018-57285 Summary of the Invention [Problem to be solved by the invention]

[0007] Therefore, the inventors of the present invention aimed to develop a chicken-flavored seasoning oil that can impart or enhance chicken flavor without using animal ingredients such as chicken. [Means for solving the problem]

[0008] The present inventors have repeatedly conducted experiments using various raw materials, and as a result of their diligent research, they have surprisingly discovered that a seasoning oil that can impart or enhance chicken flavor can be developed by mixing and heating a sugar, the amino acid cystine, and the vegetable oil macadamia oil, and have thus completed the present invention. That is, the first invention of the present application is: "A method for producing chicken-flavored seasoning oil by mixing sugars, cystine, and macadamia oil and heating the mixture."

[0009] Next, in the present invention, it was further discovered that mixing nucleic acids and heating the mixture can further add or enhance the chicken flavor. That is, the second invention of the present application is: "Furthermore, a method for producing the chicken-flavored seasoning oil according to claim 1, which further comprises mixing nucleic acids and heating."

[0010] Next, it is preferable that the sugar is glucose. That is, the third invention of the present application is "the method for producing chicken-flavored seasoning oil according to claim 1 or 2, wherein the sugar is glucose."

[0011] Next, the applicant also intends to provide a chicken-flavored seasoning oil itself produced by the production method according to any one of claims 1 to 3. That is, the fourth invention of the present application is: "Chicken-flavored seasoning oil produced by the method described in any one of claims 1 to 3."

[0012] The applicant also contemplates a food product containing the chicken-style seasoning oil according to any one of claims 1-4. That is, the fifth invention of the present application is: "A food product containing chicken-flavored seasoning oil produced by the method according to any one of claims 1 to 3." [Effects of the Invention]

[0013] By using the seasoning oil of the present invention, it is possible to impart a chicken flavor to various foods, including processed foods, and when the processed foods use chicken ingredients, it is possible to enhance the chicken flavor inherent in the chicken ingredients. DETAILED DESCRIPTION OF THE INVENTION

[0014] The present invention will be described in detail below based on the embodiments, but the present invention is not limited to these embodiments. The first invention of the present application is The present invention relates to a method for producing chicken-flavored seasoning oil by mixing and heating sugars, cystine, and macadamia oil. The present invention will be described in detail below.

[0015] ─Cystine─ Cystine is a molecule that consists of two sulfur-containing amino acid cysteine ​​molecules connected via a disulfide bond (SS) formed by oxidation of the SH groups. Cystine may be either D- or L-isomer, although the L-isomer is generally used as it is more abundant in nature. Furthermore, the term "cystine" as used herein also includes its salts. The type of salt is not particularly limited, but examples thereof include sodium salts and potassium salts.

[0016] ─Macadamia oil─ Macadamia oil is a vegetable oil extracted from macadamia nuts. While macadamia oil alone may be used in the present invention, a mixture of macadamia oil and other oils may also be used. In other words, a mixture of macadamia oil and other oils may also be used due to issues of cost and oil stability. For example, a method of combining macadamia oil with palm oil and using the resulting mixture may be used. Various oils can be used as the edible oil to be mixed. That is, various edible oils such as vegetable oils and animal fats can be used. More specifically, examples of vegetable oils include palm oil, rapeseed oil, rice oil, corn oil, olive oil, refined oil, and sunflower oil. Furthermore, examples of animal oils that can be used include various oils such as pork oil, beef oil, and chicken oil. The blending ratio of macadamia oil to other edible oils is not particularly limited, but it is possible as long as the ratio of macadamia oil to the total weight of the oils and fats after blending is 0.3% by weight or more. It is even more preferable for it to be 1% by weight or more. It is most preferable for it to be 2.4% by weight or more. It is also possible for the blend to contain only macadamia oil (100% by weight) without any other edible oils.

[0017] ─Sugars─ Various sugars can be used, including monosaccharides and sugar alcohols such as glucose, ribose, arabinose, fructose, xylose, and rhamnose, as well as disaccharides such as sucrose and polysaccharides such as dextrin. Of these, glucose is preferred.

[0018] ─Mixing ratio of sugars, cystine, and macadamia oil─ In the present invention, cystine, sugars, and macadamia oil are mixed in the following mixing ratios: That is, the mixing ratio of cystine to sugars is generally in the range of 10:1 to 1:50 (weight ratio), and more preferably in the range of 1:1 to 1:10 (weight ratio). The mixing ratio of cystine to fats and oils (including macadamia oil) is generally in the range of 1:1 to 1:500 (weight ratio), and more preferably in the range of 1:3 to 1:20 (weight ratio).

[0019] ─Nucleic acid─ In the present invention, it is preferable to further mix and heat a nucleic acid. Examples of nucleic acids include inosinic acid, adenylic acid, guanylic acid, cytidylic acid, etc. Furthermore, the nucleic acids, inosinic acid, adenylic acid, guanylic acid, and cytidylic acid referred to in the present invention include various salts thereof, such as sodium salts, potassium salts, and calcium salts.

[0020] ─Nucleic acid mixing ratio─ When nucleic acid is used in the present invention, the mixing ratio of cystine to nucleic acid is generally in the range of 100:1 to 1:20 (weight ratio), and more preferably in the range of 10:1 to 1:10 (weight ratio).

[0021] ─Other ingredients─ Other ingredients that can be added to the edible oil used include antioxidants such as tocopherol, ascorbyl monopalmitate, green tea extract (catechin), and rosemary extract, in order to prevent deterioration of the edible oil. Furthermore, the seasoning oil of the present invention may be used as a raw material for producing a liquid or powder soup. For example, by adding it to concentrated liquid soup, it is possible to impart or enhance the chicken flavor to the soup.

[0022] ─Heating─ In the present invention, the sugar, cystine, and macadamia oil are heated in a mixed state. Specific heating methods include an autoclave and direct flame. A heated kneader can also be used. The heating temperature is not particularly limited, but is generally in the range of about 90°C to 160°C. In particular, the temperature range of about 100°C to 150°C is more preferable. It is around 10℃ to 140℃. The heating time is preferably long at low temperatures and short at high temperatures. Specifically, the mixture is heated to the above temperature and then heated for about 5 to 60 minutes after reaching the temperature. As described above, the mixture is produced by heating for a predetermined period of time using an autoclave or the like.

[0023] --Food to which the seasoning oil of the present invention is added-- The seasoning oil of the present invention can be added to various foods to impart or enhance chicken flavor to the foods. It can be particularly suitable for processed foods. More specifically, it can be suitable for instant foods such as instant noodles and cup rice. For example, it can be used in the liquid soup of instant noodles or cup rice, or as an accompanying oil. For example, it can be used as a floating oil for soup. These can be used as ingredients of instant noodles or instant soup.

[0024] Furthermore, the method of using the chicken-flavored seasoning oil obtained by the present invention is not particularly limited, and examples thereof include adding spices, soy sauce, or miso flavors to the oil and using it as a seasoning oil. Furthermore, in addition to instant noodles and cup rice, the product can also be kneaded into side dishes such as meat buns, shumai, and gyoza to impart flavor. These uses can be set appropriately. [Example]

[0025] The following examples of the present invention will be described. However, the present invention is not limited to these examples. It's not something like that.

[0026] [Test Example 1] Examination of the chicken flavor imparting effect of seasoning oil produced by heating sugars, cystine, macadamia oil, etc. The effect of imparting chicken flavor to seasoning oil produced by mixing cystine as an amino acid, macadamia oil as a vegetable oil, sugars, etc. and heating the mixture was investigated. Commercially available cystine was used as the amino acid. Commercially available macadamia oil was used as the vegetable oil. Furthermore, a mixture of the macadamia oil and palm oil (commercially available) was used during the test. Furthermore, glucose was used as the sugar. Furthermore, sodium inosinate was used as the nucleic acid.

[0027] The formulation (weight ratio) for each test group is shown in Table 1. After mixing the formulation (weight ratio) shown for each test group, the mixture was heated at 125°C for 15 minutes in a commercially available autoclave (manufactured by Alp Co., Ltd., model MCS-3032L) to prepare a sample (seasoning oil) for each test group. A sensory evaluation was conducted on the samples from each test group. The resulting samples (seasoning oils) were evaluated by five experienced panelists who evaluated their aroma. The sensory evaluation compared the intensity of the chicken-like aroma (chicken flavor) and rated it on a 10-point scale from 0 to 9 (0: no chicken flavor ⇔ 9: strong chicken flavor). The results of the sensory evaluation are shown in the bottom row of Table 1.

[0028] [Table 1]

[0029] <Result> We found that a seasoning oil with a chicken flavor can be produced by heating a mixture of glucose, cystine, and macadamia oil, and that the chicken flavor can be enhanced by adding the nucleic acid inosinic acid.

[0030] [Test Example 2] Examination of the effect of different oils and fats on imparting chicken flavor The effect of imparting chicken flavor by seasoning oil produced by heating sugars, cystine, and macadamia oil was investigated, as well as the effect when oils other than macadamia oil were used. The composition (weight ratio) of each test group is shown in Table 2. After mixing the composition (weight ratio) shown for each test group, the sample for each test group was prepared by heating in an autoclave at 125°C for 15 minutes. The sensory evaluation was the same as in Test Example 1.

[0031] [Table 2]

[0032] <Result> When other vegetable oils were used in place of macadamia oil, very little of the chicken flavor was observed.

[0033] [Test Example 3] Examination of the effect of different sugars on imparting chicken flavor The effect of adding chicken flavor to sugars, cystine, and macadamia oil was investigated to see if there was any difference in the effect when sugars other than glucose were used. The composition (weight ratio) of each test group is shown in Table 3. After mixing the composition (weight ratio) shown for each test group, the sample for each test group was prepared by heating in an autoclave at 125°C for 15 minutes. The sensory evaluation was the same as in Test Example 1.

[0034] [Table 3]

[0035] <Result> When other sugars were used in place of glucose, many of the products exhibited a chicken flavor similar to that of glucose.

[0036] [Test Example 4] Examination of the effect of adding chicken flavor due to differences in amino acids The effects of sugars, cystine, and macadamia oil on imparting chicken flavor were investigated, and the difference in effect when other amino acids were used in place of cystine was examined. The composition (weight ratio) of each test group is shown in Table 4. After mixing the composition (weight ratio) shown for each test group, the sample for each test group was prepared by heating in an autoclave at 125°C for 15 minutes. The sensory evaluation was the same as in Test Example 1.

[0037] [Table 4]

[0038] <Result> When amino acids other than cystine were used, the resulting seasoning oil had almost no effect of imparting chicken flavor.

[0039] [Test Example 5] Examination of the chicken flavor imparting effect depending on the type of nucleic acid It was found in Test Areas 1-8 of Test Example 1 that the effect of imparting chicken flavor can be enhanced by adding nucleic acid (sodium inosinate) in addition to sugars, cystine, and macadamia oil, and the difference in effect when the type of nucleic acid was changed was investigated. The composition (weight ratio) of each test group is shown in Table 5. After mixing the composition (weight ratio) shown for each test group, the sample for each test group was prepared by heating in an autoclave at 125°C for 15 minutes. The sensory evaluation was the same as in Test Example 1.

[0040] [Table 5]

[0041] <Result> Regarding nucleic acids, no significant difference was observed among sodium inosinate, sodium adenylate, sodium guanylate, and sodium cytidylate, and the effect of imparting chicken flavor was observed. [Test Example 6] Examination of the effect of adding chicken flavor when the amount of macadamia oil is changed A chicken-flavored seasoning oil containing sugars, cystine, macadamia oil, and sodium inosinate can be produced by heating. The amount of macadamia oil was varied to investigate the difference in the effect of imparting a chicken flavor. The composition (weight ratio) of each test group is shown in Table 6. After mixing the composition (weight ratio) shown for each test group, the sample for each test group was prepared by heating in an autoclave at 125°C for 15 minutes. The sensory evaluation was the same as in Test Example 1.

[0042] [Table 6]

[0043] <Result> When using a mixture of macadamia oil and palm oil, it was found that a high macadamia oil content of palm oil:macadamia oil = 91.12:0.56 (≒163:1) or more is preferable. That is, it was found that it is preferable for the macadamia oil to be contained in an amount of 3% by weight or more of the total weight of fats and oils.

Claims

1. This method for producing chicken-flavored seasoning oil comprises mixing and heating glucose as a sugar, cystine, and fats and oils containing macadamia oil in an amount of 0.6% by weight or more of the total fat and oil weight.

2. A method for producing chicken-flavored seasoning oil by mixing and heating ribose, arabinose, or xylose as a sugar, cystine, and fats containing macadamia oil in an amount of 0.6% by weight or more of the total fat weight.

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