Flavor oil manufacturing method and flavor oil

Abstract

To provide a producing method of flavor oil which allows a user to fully enjoy odor and flavor and which can maintain freshness.SOLUTION: In a producing method of flavor oil, flavor oil is obtained by heating a mixture of soy sauce or soy sauce-like seasoning containing flavor components and edible oil and fat. In the producing method of flavor oil, the flavor components include phenethyl acetate and γ-nonalactone.SELECTED DRAWING: Figure 1

Description

[Technical Field]

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

[0002] Condiments such as soy sauce are frequently used in cooked or semi-cooked processed foods, such as boxed lunches, prepared meals, and frozen foods sold in stores. Boxed lunches and prepared meals usually have a short shelf life of just a few days after cooking, so in recent years, efforts have been made to extend the shelf life of processed foods in order to reduce food waste. However, although processed foods have a distinct taste and aroma when they are freshly made, over time the aroma and flavor of the condiments, such as soy sauce, dissipate, making them less noticeable and diminishing the freshness of the food.

[0003] To solve the above problems, methods have been proposed, such as using flavorings to enhance the aroma of processed foods, increasing the amount of seasonings used in processed foods, and adding additives to boxed lunches and side dishes. Patent Document 1 discloses a method using soy sauce with a rich aroma. Patent Document 2 discloses a flavor oil that has the deep, rich, and roasted flavor of heated soy sauce, and the use of this flavor oil can shorten cooking time and impart a cooked feel. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 6343710 [Patent Document 2] Patent No. 3073802 Summary of the Invention [Problem to be solved by the invention]

[0005] However, the method of using flavorings to enhance the aroma of processed foods has the drawback of not being able to reproduce natural flavors. Furthermore, processed foods that are produced by increasing the amount of seasonings used in the food are prone to changing in taste. Furthermore, in recent years, there has been a growing concern about the relationship between excessive salt intake and high blood pressure, kidney disease, etc., so there is a need for consumers to limit their salt intake. Furthermore, when it comes to adding additives to bento boxes and prepared meals, consumers tend to avoid foods that contain additives.

[0006] Furthermore, the method using soy sauce with a rich aroma cannot fully overcome the problem of the aroma scattering, and flavor oils that impart a cooked feel cannot fully compensate for the freshness of the food.

[0007] Therefore, an object of the present invention is to provide a method for producing a seasoning that has a sufficient aroma and flavor, and the seasoning. Preferably, an object of the present invention is to provide a method for producing a seasoning that has a sufficient aroma and flavor and can maintain a freshly made feel, and the seasoning. [Means for solving the problem]

[0008] The present inventors have focused on the fact that the aroma and flavor of flavor oils are not easily volatilized and have conducted extensive research. As a result, they have found that the above-mentioned problems can be solved by heating a mixture of soy sauce or soy sauce-like seasoning containing flavor components with edible oils and fats, thereby transferring specific flavor components contained in the soy sauce or soy sauce-like seasoning to the edible oils and fats, and have completed the present invention based on this finding.

[0009] That is, the present invention is as follows. [1] A method for producing a flavor oil, comprising heating a mixture of soy sauce or soy sauce-like seasoning containing a flavor component and edible oils and fats to obtain a flavor oil, The flavor components include phenethyl acetate and gamma-nonalactone. Method for producing flavor oil. [2] The method for producing a flavor oil according to [1] above, wherein the mixture is heated to transfer the flavor component to the edible oil or fat, thereby obtaining the flavor oil. [3] The method for producing a flavor oil according to [1] or [2] above, wherein the soy sauce or soy sauce-like seasoning containing the flavor component contains 10 ppb or more of the phenethyl acetate. [4] The method for producing a flavor oil according to [1] or [2] above, wherein the soy sauce or soy sauce-like seasoning containing the flavor component contains 20 ppb or more of the gamma-nonalactone. [5] The method for producing a flavor oil according to [1] or [2] above, wherein the mixture contains 20 w / v% or more of the soy sauce or soy sauce-like seasoning containing the flavor component. [6] The method for producing a flavor oil according to the above [1] or [2], wherein the mixture is heated under any one of the following heating conditions (1) to (4): (1) Heat at a temperature between 30°C and 50°C for 20 to 240 minutes. (2) Heat at a temperature between 50°C and 70°C for 7 to 210 minutes. (3) Heat at a temperature between 70°C and 80°C for 7 to 150 minutes. (4) Heat at a temperature between 80°C and 95°C for 7 to 45 minutes. [7] The method for producing a flavor oil according to [1] or [2] above, wherein the soy sauce or soy sauce-like seasoning containing the flavor component and the edible oil or fat are not emulsified in the mixture. [8] A flavor oil for side dishes or bento lunches, obtained by heating a mixture of soy sauce or soy sauce-like seasoning containing flavor components and edible oils and fats, and transferring the flavor components to the edible oils and fats, wherein the flavor components are phenethyl acetate and γ-nonalactone. [Effects of the Invention]

[0010] According to the present invention, a flavor oil can be produced that has a sufficient aroma and flavor and preferably maintains a freshly made feel. Specifically, by transferring the aroma using edible oils and fats as a base, it is possible to concentrate and maintain the aroma, making it possible to produce a flavor oil with a high titer and a stable aroma. Furthermore, by transferring the aroma using edible oils and fats as a base, it is difficult for the aroma to penetrate into the interior of the food ingredients, so the concentration gradient of the freshly made oil can be maintained, and the freshly made feel can be maintained. Furthermore, since no salt is used, it is also possible to prevent excessive salt intake. [Brief explanation of the drawings]

[0011] [Figure 1] FIG. 1 is a schematic diagram showing a state in which a mixture 10 of soy sauce or soy sauce-like seasoning 12 containing flavor components and edible oils and fats 11 is heated in a container 13 in a flavor oil production method according to one embodiment of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0012] The configuration and preferred embodiments of the present invention will be described in more detail below. In this specification, the term "A to B" indicating a range means "greater than or equal to A and less than or equal to B." Furthermore, in this specification, "weight" and "mass," and "wt %" and "mass %" are treated as synonyms. In this specification, the term "flavor component" refers to any substance that can form a flavor (aroma or taste), and refers to a substance that contributes to a flavor or its analogues. In this specification, the term "flavor oil" refers to edible oils and fats obtained by transferring flavor components to edible oils and fats. In this specification, "ppb" is a unit as it is commonly known, and specifically, 1 ppb is 1 / 10 9 This is equivalent to 1 ng / g in mass terms and approximately 1 μg / l in mass-to-volume terms.

[0013] <Flavor oil manufacturing method> A method for producing a flavor oil according to one embodiment of the present invention (hereinafter also referred to as the production method of this embodiment) is a method for producing a flavor oil by heating a mixture of soy sauce or soy sauce-like seasoning containing flavor components and edible oils and fats, wherein the flavor components include phenethyl acetate and γ-nonalactone.

[0014] The production method of this embodiment is believed to produce a flavor oil that has a sufficient aroma and flavor and preferably maintains a freshly made feel due to the following mechanism of action. Specifically, by heating a mixture of soy sauce or soy sauce-like seasoning containing flavor components and edible oils and fats, the flavor components contained in the soy sauce or soy sauce-like seasoning are transferred to the edible oils and fats. This is because the specific gravity of edible oils and fats is smaller than that of soy sauce or soy sauce-like seasonings containing flavor components. As shown in FIG. 1 , in mixture 10, edible oils and fats 11 are located above soy sauce or soy sauce-like seasonings 12 containing flavor components in container 13. By heating the mixture in this state, the flavor components contained in soy sauce or soy sauce-like seasoning 12 volatilize and dissolve into edible oils and fats 11 located at the top, resulting in the transfer of the flavor components to edible oils and fats 11, thereby producing a flavor oil. The flavor components that are transferred include phenethyl acetate and γ-nonalactone, which have a sweet, fruity aroma. Furthermore, the aroma and flavor of the flavor oil are lipophilic and therefore do not volatilize easily. Furthermore, by transferring the flavor components to an edible oil as a base, it is possible to concentrate and maintain the aroma in the resulting flavor oil. Therefore, the resulting flavor oil has a sufficient aroma and flavor, and preferably maintains a freshly made feel. Note that the present invention is not limited to those having the above-mentioned mechanism of action.

[0015] (soy sauce or soy sauce-like seasoning) Examples of soy sauce (also called "soy sauce") used in the production method of this embodiment include those described in the Ministry of Agriculture, Forestry and Fisheries Notifications "Soy Sauce Quality Labeling Standards" and "Japanese Agricultural Standards for Soy Sauce," and specific examples include dark soy sauce, light soy sauce, white soy sauce, tamari soy sauce, and re-brewed soy sauce. Other examples include raw soy sauce, dashi soy sauce, teriyaki soy sauce, kiage soy sauce, quick-brewed soy sauce, amino acid-mixed soy sauce, reduced-salt soy sauce, and low-salt soy sauce. The soy sauce may be one of the above-mentioned soy sauces alone, or a combination of two or more of them.

[0016] The soy sauce-like seasoning used in the production method of this embodiment refers to a seasoning used for purposes similar to "soy sauce" as defined in the Japanese Agricultural Standards, and includes soy sauce, processed soy sauce products, and fermented seasonings. As long as the soy sauce-like seasoning has the original flavor of soy sauce and is used for purposes similar to "soy sauce," it does not have to be one obtained using ingredients derived from soy sauce koji (for example, soybeans or wheat).

[0017] The soy sauce or soy sauce-like seasoning used in the production method of this embodiment is preferably obtained by the production method described in Japanese Patent No. 6343710. That is, the soy sauce or soy sauce-like seasoning used in the production method of this embodiment can be produced by a method comprising solid-liquid separation of soy sauce moromi mash obtained after lactic acid fermentation by a conventional soy sauce production method, further treating the liquid portion with a UF membrane to obtain a soy sauce moromi broth, and then subjecting the soy sauce moromi broth to yeast fermentation using soy sauce yeast. Unlike conventional soy sauce production methods, this method does not continuously subject the soy sauce moromi mash after lactic acid fermentation to yeast fermentation, but rather separates the soy sauce moromi mash into an insoluble solid portion (soy sauce moromi concentrate) and a liquid portion (soy sauce moromi broth) before subjecting it to yeast fermentation, and then subjecting the soy sauce moromi broth to yeast fermentation. Therefore, this method includes at least the steps of obtaining soy sauce moromi mash, obtaining soy sauce moromi broth, and performing yeast fermentation. Examples of soy sauce or soy sauce-like seasonings obtained by this method include "Fermented Flavored Soy Sauce" manufactured by Kikkoman Corporation.

[0018] (Flavor component) The soy sauce or soy sauce-like seasoning used in the production method of this embodiment contains a flavor component. In the production method of this embodiment, the flavor components include phenethyl acetate and γ-nonalactone. By including phenethyl acetate and γ-nonalactone as the flavor components, the flavor components phenethyl acetate and γ-nonalactone are transferred from the soy sauce or soy sauce-like seasoning to the edible oil or fat in the heating step described below. Since phenethyl acetate and γ-nonalactone have a sweet and fruity aroma, a flavor oil having a sufficient amount of this aroma can be obtained.

[0019] Soy sauce or soy sauce-like seasonings may contain flavor components other than the above two components, and the type of flavor component is not limited as long as it is edible. Examples of flavor components other than the above two components include furfural, phenethyl alcohol, and pyrazine. These flavor components may be contained alone or in combination of two or more.

[0020] Furthermore, soy sauce or soy sauce-like seasonings preferably contain phenethyl acetate as a flavor component at a concentration of 10 ppb or more, more preferably 30 ppb or more, and even more preferably 50 ppb or more, and preferably 2000 ppb or less, more preferably 1000 ppb or less, and even more preferably 500 ppb or less.

[0021] Furthermore, soy sauce or soy sauce-like seasonings preferably contain γ-nonalactone as a flavor component at a concentration of 20 ppb or more, more preferably 30 ppb or more, and even more preferably 40 ppb or more, and preferably 3000 ppb or less, more preferably 2500 ppb or less, and even more preferably 2000 ppb or less.

[0022] The production method of this embodiment uses a mixture of soy sauce or soy sauce-like seasoning containing the above-mentioned flavor components and edible oils and fats described below. From the viewpoint that the flavor components contained in the soy sauce or soy sauce-like seasoning are transferred to the edible oils and fats to obtain its characteristic features, the mixture preferably contains 20 w / v (weight / volume) or more of the soy sauce or soy sauce-like seasoning containing the above-mentioned flavor components, more preferably 30 w / v% or more, and even more preferably 40 w / v% or more. Furthermore, from the viewpoints of production efficiency and cost rationality, the mixture preferably contains 90 w / v% or less of the soy sauce or soy sauce-like seasoning containing the above-mentioned flavor components, more preferably 75 w / v% or less, and even more preferably 60 w / v% or less.

[0023] (edible fats and oils) Examples of edible oils and fats used in the production method of this embodiment include animal-derived edible oils and fats such as lard, beef tallow, chicken oil, and butter, and plant-derived edible oils and fats such as soybean oil, rice bran oil, rapeseed oil, corn oil, and olive oil. Among these, soybean oil, rice bran oil, and rapeseed oil are preferred from the viewpoints of their resistance to oxidative deterioration due to heating, their ease of handling as they are liquid at room temperature, and their compatibility with soy sauce flavor. These edible oils and fats may be contained alone or in combination of two or more.

[0024] In the production method of this embodiment, from the viewpoints of production efficiency and cost rationality, the mixture preferably contains 10 w / v % or more of the above-mentioned edible oils and fats, more preferably 25 w / v % or more, and even more preferably 40 w / v % or more. Moreover, from the viewpoint that the characteristics of soy sauce or soy sauce-like seasonings are obtained by transferring flavor components contained in the soy sauce or soy sauce-like seasonings to the edible oils and fats, the mixture preferably contains 80 w / v % or less of the above-mentioned edible oils and fats, more preferably 70 w / v % or less, and even more preferably 60 w / v % or less.

[0025] (Other ingredients) Furthermore, the mixture may contain other ingredients in addition to the soy sauce or soy sauce-like seasoning containing flavor components and edible oils and fats, provided that the effects of the present invention are not impaired.

[0026] (heating) In the production method of this embodiment, the mixture is heated. The mixture may be obtained by mixing the soy sauce or soy sauce-like seasoning containing the flavor components with the edible oil or fat. The term "mixing" does not mean mixing the soy sauce or soy sauce-like seasoning containing the flavor components with the edible oil or fat to form a homogeneous mixture, such as an emulsion, but rather means contacting the two components without emulsifying them, for example by adding one of the soy sauce or soy sauce-like seasoning and the edible oil or fat to the other. Since edible oil or fat typically has a lower specific gravity than soy sauce or soy sauce-like seasoning containing flavor components, the mixture 10 is in a state in which edible oil or fat 11 is located above soy sauce or soy sauce-like seasoning 12 containing flavor components in a container 13, as shown in FIG. 1 . The mixture 10 is heated in this state. The mixture 10 is preferably heated from the lower side of the mixture 10, i.e., from the lower side of the soy sauce or soy sauce-like seasoning containing the flavor components, thereby allowing the flavor components contained in the soy sauce or soy sauce-like seasoning to be efficiently transferred to the edible oil or fat.

[0027] The container is not particularly limited as long as it is heat-resistant, and any conventionally known heat-resistant container can be used. Any method can be used for heating. For example, the mixture in the heat-resistant container may be heated using a heater, a gas stove, a water bath, or the like.

[0028] The heating temperature of the mixture is preferably 50 to 90°C, more preferably 60 to 85°C, and even more preferably 70 to 80°C, from the viewpoint of sufficiently transferring the flavor components contained in the soy sauce or soy sauce-like seasoning described above to the edible oil or fat, and from the viewpoint of preventing the soy sauce or soy sauce-like seasoning from burning.

[0029] The heating time of the mixture is preferably 15 minutes to 4 hours, more preferably 30 minutes to 3 hours, and even more preferably 1 to 2 hours, from the viewpoint of sufficiently transferring the flavor components contained in the soy sauce or soy sauce-like seasoning described above to the edible oil or fat, and from the viewpoint of not burning the soy sauce or soy sauce-like seasoning. Among these, it is preferable to heat the mixture under any of the following heating conditions (1) to (4), which will result in a flavor oil that has a sufficient aroma and flavor and is free from a burnt or oily smell. (1) Heat at a temperature between 30°C and 50°C for 20 to 240 minutes. (2) Heat at a temperature between 50°C and 70°C for 7 to 210 minutes. (3) Heat at a temperature between 70°C and 80°C for 7 to 150 minutes. (4) Heat at a temperature between 80°C and 95°C for 7 to 45 minutes.

[0030] When the mixture is heated, it is preferable that the soy sauce or soy sauce-like seasoning and the edible oil or fat are not emulsified, that is, are in a non-emulsified state in the mixture. In other words, when the mixture is heated, it is preferable that the mixture is not mixed and stirred to the extent that they are emulsified. This is because the deterioration of the oil and the cloudiness of the oil can be suppressed if the soy sauce or soy sauce-like seasoning and the edible oil or fat are not emulsified in the mixture, and the resulting flavor oil can be easily separated thereafter.

[0031] In the production method of this embodiment, the flavor components contained in the soy sauce or soy sauce-like seasoning are transferred to the edible oil and fat by heating the mixture. This is because, as described above, in the mixture, the edible oil and fat is located above the soy sauce or soy sauce-like seasoning containing the flavor components in the container, and by heating the mixture in this state, the flavor components contained in the soy sauce or soy sauce-like seasoning volatilize and dissolve into the edible oil and fat located at the top. Note that the flavor components transferred to the edible oil and fat may be all of the flavor components contained in the soy sauce or soy sauce-like seasoning, or may be only a portion of the flavor components. In other words, the flavor components transferred to the edible oil and fat may be at least a portion of the flavor components contained in the soy sauce or soy sauce-like seasoning.

[0032] Furthermore, in the production method of this embodiment, in order to suppress oxidative deterioration of the edible oils and fats and volatilization of aroma from the edible oils and fats, it is preferable to heat the mixture in a sealed container with a small head space or in a state in which oxygen is replaced with nitrogen or the like. It is also preferable to use an efficient heating device that can heat the material to a temperature in a short time.

[0033] (flavor oil) The flavor oil obtained by the production method of this embodiment contains at least a portion of the flavor components contained in the soy sauce or soy sauce-like seasoning, including phenethyl acetate and γ-nonalactone as flavor components.

[0034] Furthermore, a flavor oil according to one embodiment of the present invention can be defined as a flavor oil for ready-made dishes or boxed lunches obtained by heating a mixture of soy sauce or the soy-sauce-like seasoning containing flavor components with oil and transferring the flavor components to the edible oil or fat. This is because the flavor components contained in soy sauce or the soy-sauce-like seasoning, excluding phenethyl acetate and γ-nonalactone, that are transferred to the edible oil or fat and the extent to which they are transferred can vary depending on factors such as heating conditions, making it impossible and practical to directly identify the resulting flavor oil by its components or content ("impossible / impractical circumstances"). Therefore, the flavor oil is appropriately defined as a "product" by the definition of "flavor oil for ready-made dishes or boxed lunches obtained by transferring flavor components to edible oil or fat."

[0035] Furthermore, the flavor oil of one embodiment of the present invention preferably does not have a burnt or oily odor, and more preferably does not have a burnt or oily odor. As described above, such a flavor oil can be obtained by appropriately setting the heating temperature, heating time, etc. during production.

[0036] As described above, the present specification discloses the following: [1] A method for producing a flavor oil, comprising heating a mixture of soy sauce or soy sauce-like seasoning containing a flavor component and edible oils and fats to obtain a flavor oil, The flavor components include phenethyl acetate and gamma-nonalactone. Method for producing flavor oil. [2] The method for producing a flavor oil according to [1] above, wherein the mixture is heated to transfer the flavor component to the edible oil or fat, thereby obtaining the flavor oil. [3] The method for producing a flavor oil according to [1] or [2] above, wherein the soy sauce or soy sauce-like seasoning containing the flavor component contains 10 ppb or more of the phenethyl acetate. [4] The method for producing a flavor oil according to any one of [1] to [3] above, wherein the soy sauce or soy sauce-like seasoning containing the flavor component contains 20 ppb or more of the gamma-nonalactone. [5] The method for producing a flavor oil according to any one of [1] to [4] above, wherein the mixture contains 20 w / v % or more of the soy sauce or soy sauce-like seasoning containing the flavor component. [6] The method for producing a flavor oil according to any one of the above [1] to [5], wherein the mixture is heated under any one of the following heating conditions (1) to (4): (1) Heat at a temperature between 30°C and 50°C for 20 to 240 minutes. (2) Heat at a temperature between 50°C and 70°C for 7 to 210 minutes. (3) Heat at a temperature between 70°C and 80°C for 7 to 150 minutes. (4) Heat at a temperature between 80°C and 95°C for 7 to 45 minutes. [7] The method for producing a flavor oil according to any one of [1] to [6] above, wherein the soy sauce or soy sauce-like seasoning containing the flavor component and the edible oil or fat are not emulsified in the mixture. [8] A flavor oil for side dishes or bento lunches, obtained by heating a mixture of soy sauce or soy sauce-like seasoning containing flavor components and edible oils and fats, and transferring the flavor components to the edible oils and fats, wherein the flavor components are phenethyl acetate and γ-nonalactone. [Example]

[0037] The present invention will be described in more detail below with reference to examples, although the present invention is not limited to these examples.

[0038] <Production of flavored oils> Examples 1 to 6 Soy sauce containing flavor components (manufactured by Kikkoman Corporation, trade name: "Fermented Flavor Soy Sauce"; flavor components: phenethyl acetate 17.1 ppb, γ-nonalactone 29.6 ppb) and soybean oil (manufactured by J-Oil Mills, trade name: "Soybean Oil") as edible fat were placed in a stainless steel container to a total volume of 5 L, and the resulting mixture was heated in a water bath. The amounts (L, w / v%) of soy sauce containing flavor components and edible fat and oil, as well as the heating conditions, are shown in Table 1 below. After heating was completed, the upper layer of oil was separated and recovered to obtain a flavor oil.

[0039] [Table 1]

[0040] <Sensory evaluation test 1> 250 g of soy sauce (Kikkoman Corporation, product name: "Koikuchi Shoyu"), 50 g of mirin (Kikkoman Corporation, product name: "Kokujuku Hon Mirin"), 350 g of glucose-fructose corn syrup, 20 g of granulated sugar, 8 g of salt, and 322 g of water were mixed and stirred to dissolve the solids, creating a seasoning for minced meat. 600 g of ground chicken and 180 g of the seasoning were placed in a cooking pot, mixed well, and then placed on a gas stove over medium heat. The mixture was simmered while stirring well until the total weight of the ground chicken and seasoning was 600 g. The mixture was covered with plastic wrap and allowed to stand, then cooled to room temperature to obtain minced meat. Then, 1.5% (w / v) of commercially available soybean oil and the flavor oil prepared above were added to the minced meat and stored refrigerated. After two days, the product was heated in a microwave oven and a paired sensory evaluation was conducted by 10 panelists with discriminative ability against commercially available soybean oil. The panelists rated the product on a 7-point scale using the following criteria: "freshness," "soy sauce aroma," "burnt smell," "oil smell," and "overall likability."

[0041] (Evaluation criteria) "Freshly made taste," "scent of soy sauce," "burnt smell," "oil smell" 3 points: Very strong 2 points: Strong 1 point: Somewhat strong 0 points: same level -1 point: Slightly weak -2 points: Weak -3 points: Very weak "Overall likeability" 3 points: I really like it 2 points: Like 1 point: Somewhat like it 0 points: same level -1 point: Somewhat disliked -2 points: Dislike -3 points: Very disliked

[0042] (Evaluation results) The scores for commercially available soybean oil are shown in Table 2 below. Note that "**" indicates a significant difference at a 1% risk level compared to the commercially available product, and "*" indicates a significant difference at a 5% risk level compared to the commercially available product.

[0043] [Table 2]

[0044] As can be seen from the results in Table 2, by adding the flavor oil of the present example to the minced meat, the aroma of soy sauce was maintained even after a certain amount of time had passed since cooking, maintaining a quality that felt freshly cooked, and the results were significantly favorable. In addition, because the heating temperature and heating time were appropriately set, there was no burnt or oily smell, and no emulsification was observed.

[0045] <Sensory evaluation test 2> The following additional tests were conducted to confirm in more detail the heating time and heating temperature conditions suitable for producing flavored oils. First, 2.5 L of soy sauce containing flavor components (Kikkoman Corporation, product name: "Fermented Flavor Soy Sauce"; flavor components: phenethyl acetate 17.1 ppb, γ-nonalactone 29.6 ppb) and 2.5 L of soybean oil (J-Oil Mills, product name: "Soybean Oil") were placed in a stainless steel container and heated in a water bath under the heating conditions listed in Table 3. After heating, the oil in the upper layer was separated and collected. Commercially available soybean oil and the prototype flavor oils were added to minced meat at 1.5% (w / v) each and stored in a refrigerator. After two days, a panel of six people with the ability to discern flavors conducted a sensory evaluation of each flavor oil using commercially available soybean oil as a comparison, and the evaluation was based on the following criteria.

[0046] (Evaluation criteria) 〇: Strong soy sauce aroma, no burnt or oily smell. ▲: The soy sauce aroma is strong, but there is also a burnt smell and an oily smell. ×: No difference in the strength of the soy sauce aroma

[0047] (Evaluation results) The scores for commercially available soybean oil are shown in Table 3 below. Note that "**" indicates a significant difference at a 1% level compared to the commercially available product, and "*" indicates a significant difference at a 5% level compared to the commercially available product.

[0048] [Table 3]

[0049] From the above results, it was considered that the heating conditions suitable for producing heating oil from the viewpoint of quality are as follows. Heating temperature 20℃: unsuitable Heating temperature 40℃: Heating time 30~240 minutes Heating temperature 60℃: Heating time 10~180 minutes Heating temperature 75℃: Heating time 10-120 minutes Heating temperature 90℃: Heating time 10-30 minutes

[0050] 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 clear that a person skilled in the art can conceive of various modifications or alterations within the scope of the claims, and it is understood that these also naturally fall within the technical scope of the present invention. Furthermore, the components of the above-described embodiments may be combined in any manner without departing from the spirit of the invention. [Explanation of symbols]

[0051] 10 mixture 11 Edible oils and fats 12 Soy sauce or soy sauce-like seasonings containing flavoring ingredients 13 Container

Claims

1. A method for producing a flavor oil, comprising heating a mixture of soy sauce or soy sauce-like seasoning containing a flavor component and edible oils and fats to obtain a flavor oil, the flavor components include phenethyl acetate and gamma-nonalactone; The method for producing soy sauce or soy sauce-like seasoning includes the steps of obtaining soy sauce moromi mash, obtaining soy sauce moromi soup, and carrying out yeast fermentation on the soy sauce moromi soup; In the mixture, the soy sauce or soy sauce-like seasoning containing the flavor component and the edible oil or fat are not emulsified. Method for producing flavor oil.

2. A method for producing a flavor oil as described in claim 1, wherein the mixture is heated to transfer the flavor components to the edible oil or fat to obtain the flavor oil.

3. 3. The method for producing a flavor oil according to claim 1, wherein the soy sauce or soy sauce-like seasoning containing the flavor component contains 10 ppb or more of the phenethyl acetate.

4. 3. The method for producing a flavor oil according to claim 1, wherein the soy sauce or soy sauce-like seasoning containing the flavor component contains 20 ppb or more of the gamma-nonalactone.

5. 3. The method for producing a flavor oil according to claim 1, wherein the mixture contains 20 w / v % or more of the soy sauce or soy sauce-like seasoning containing the flavor component.

6. The method for producing a flavor oil according to claim 1 or 2, wherein the mixture is heated under any one of the following heating conditions (1) to (4): (1) Heat at a temperature between 30°C and 50°C for 20 to 240 minutes. (2) Heat at a temperature between 50°C and 70°C for 7 to 210 minutes. (3) Heat at a temperature between 70°C and 80°C for 7 to 150 minutes. (4) Heat at a temperature between 80°C and 95°C for 7 to 45 minutes.

7. A flavor oil obtained by heating a mixture of soy sauce or a soy sauce-like seasoning containing flavor components and edible oils and fats, and transferring the flavor components to the edible oils and fats, wherein the flavor components are phenethyl acetate and γ-nonalactone, and the soy sauce or soy sauce-like seasoning is obtained by a method comprising the steps of obtaining soy sauce moromi mash, obtaining soy sauce moromi broth, and carrying out yeast fermentation on the soy sauce moromi broth, and the soy sauce or soy sauce-like seasoning containing the flavor components and the edible oils and fats are not emulsified in the mixture.

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