Flavored oil and fat composition, food, and method for imparting flavor to food

Abstract

To provide: a flavored oil and fat composition which has a broth flavor of dried fish shavings and a reduced flavor of bitterness derived from the dried fish shavings and / or fishy smelliness; and a food having a good flavor and a method for flavoring a food which use the flavored oil and fat composition which has the reduced flavor of the bitterness and / or the fishy smelliness.SOLUTION: A flavored oil and fat composition containing oil-soluble components of dried fish shavings contains 0.13 to 1.70 ppm of methylbutanal. The flavored oil and fat composition preferably includes an extract of the dried fish shavings with oil and fat. The dried fish shavings are preferably dried fish shavings which include one or more kinds selected from dried bonito shavings, dried Auxis Cuvier shavings, dried mackerel shavings, dried tuna shavings, dried horse mackerel shavings, and dried sardine shavings.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a flavored oil and fat composition containing oil-soluble components of joints, a food using the flavored oil and fat composition, and a method for imparting flavor to food. [Background technology]

[0002] Dried fish and other fish flakes are basic ingredients for Japanese cuisine, and in Japanese cooking, dashi is often extracted with hot water and used in soup stock, miso soup, etc. However, these dashi extracts are aqueous solutions and therefore cannot be incorporated directly into oil-soluble foods. Therefore, oils and fats with the flavor of dried fish have been proposed.

[0003] Patent Document 1 proposes a method for obtaining a flavored fish oil by extracting fish pieces with an aqueous alcohol solution containing salt to obtain an extract, and then contacting this extract with edible oils and fats to impart flavor components of fish pieces to the edible oils and fats.

[0004] Patent Document 2 proposes a method for producing flavor oil by extracting dried fish with hot water, drying the residue, and extracting the oil at a temperature of 100°C or higher but lower than 140°C. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2003-180247 [Patent Document 2] Japanese Patent Application Publication No. 2018-174725 Summary of the Invention [Problem to be solved by the invention]

[0006] However, the flavored oil and fat composition obtained from dried fish not only has the flavor of dried fish stock, but also emphasizes bitterness and a fishy smell, and the flavor is often incompatible with some foods. Furthermore, the methods of Patent Documents 1 and 2 have the problem that the extraction efficiency varies depending on the lot of raw material, resulting in a variation in flavor.

[0007] Therefore, an object of the present invention is to provide a flavored oil or fat composition that has the flavor of dried fish stock and has reduced bitterness and / or fishy odor derived from dried fish, and to provide a food with a good flavor by using the flavored oil or fat composition that has reduced bitterness and / or fishy odor, and a method for imparting flavor to food. [Means for solving the problem]

[0008] The present inventors have conducted extensive research to solve the above problems and have found that by controlling the amount of methylbutanal in a flavored oil or fat composition, the bitterness and / or fishy smell of the flavored oil or fat composition can be suppressed and a flavored oil or fat composition having a dashi flavor can be obtained, thereby completing the present invention as described below. [1] A flavored oil and fat composition containing an oil-soluble component of dried fish, the flavored oil and fat composition containing 0.13 to 1.70 ppm of methylbutanal. [2] The flavored oil and fat composition of [1], which contains an extract of fish flakes using oil and fat. [3] The flavored oil composition according to [2], comprising the extract and an oil. [4] The flavored oil and fat composition according to any one of [1] to [3], wherein the fish flakes are one or more kinds of fish flakes selected from dried bonito, dried bonito flakes, dried mackerel, dried tuna, dried horse mackerel, and dried sardine. [5] A food product containing and / or having the flavored oil or fat composition according to any one of [1] to [4] attached thereto. [6] A method for imparting flavor to food, comprising mixing the flavored oil or fat composition according to any one of [1] to [4] with food and / or adhering the same to the food. [Effects of the Invention]

[0009] According to the present invention, a flavor oil or fat composition can be provided that can provide a soup stock flavor with reduced bitterness and / or fishy odor. Furthermore, by using the flavor oil or fat composition, a food product with a good flavor can be obtained. It is expected that the effect of reducing the bitterness and / or fishy odor of the flavor oil or fat composition also has the effect of reducing the bitterness and fishy odor of food ingredients other than the flavor oil or fat composition. Furthermore, by controlling the methylbutanal content of the present invention, it is possible to reduce the variation in flavor between batches of flavor oil or fat compositions. DETAILED DESCRIPTION OF THE INVENTION

[0010] The flavored oil and fat composition, food, food manufacturing method, and food flavoring method of the present invention are described in detail below. In the embodiments of the present invention, A (numerical value) to B (numerical value) means A or more and B or less. The preferred and more preferred embodiments exemplified below can be used in appropriate combinations with each other, regardless of expressions such as "preferred" or "more preferred." Furthermore, the descriptions of numerical ranges are examples, and ranges obtained by appropriately combining the upper and lower limits of each range and the numerical values ​​in the examples can also be preferably used, regardless of expressions such as "preferred" or "more preferred." Furthermore, terms such as "contain" or "comprise" may be interpreted as "essentially consisting of" or "consisting only of," as appropriate.

[0011] <Flavored oil and fat composition> (oil-soluble components / extracts of dried fish) The flavored oil and fat composition of the present invention is a flavored oil and fat composition containing oil-soluble components of dried fish, and contains 0.13 to 1.70 ppm of methylbutanal.

[0012] Dried fish is a food product made by boiling and drying filleted fish. For example, katsuobushi is made from skipjack tuna, which is made by cutting off the head, fins, and fatty abdominal area called the belly skin from the fish, filleting it into three or more pieces, and shaping it into a boat-shaped shape called a "bushi." Other examples include bonito flakes (meat flakes), mackerel flakes (mackerel flakes) and yellowfin tuna flakes (saba flakes), horse mackerel flakes (mackerel flakes), and anchovy flakes (iwashi flakes) made from anchovies and sardines. The present invention can contain oil-soluble components from one or more types of dried fish selected from these types. Preferably, the product contains oil-soluble components from dried skipjack tuna and / or mackerel flakes.

[0013] The oil-soluble components of dried fish can be extracted using oils and fats. It is preferable to crush dried fish in advance in terms of extraction efficiency, and the residue after water extraction can also be used. For example, dried fish can be shaved or crushed and extracted with oils and fats at 80 to 150°C to obtain an extract in which the oil-soluble components are dissolved in the oil. Oils and fats commonly used as edible oils can be used for the extraction. Examples of edible oils and fats that can be used include animal and vegetable oils and oils that have been processed, such as by fractionation, hydrogenation, or interesterification. Examples of animal and vegetable oils and fats include soybean oil, rapeseed oil, rice oil, sunflower oil, corn oil, safflower oil, cottonseed oil, sesame oil, grapeseed oil, peanut oil, and olive oil. Examples of oils and fats obtained by processing animal and vegetable oils and fats include fractionated palm oils such as palm olein. These oils and fats can be refined and / or unrefined, but refined oils are preferred because they have little effect on the flavor. The refined oil is preferably one that has been subjected to a bleaching and deodorizing process. The oils and fats used for extraction may be any of these oils and fats, or a blend of two or more of them.

[0014] The methylbutanal present in the flavor oil and fat composition of the present invention is a component contained in the oil-soluble components of dried fish, including 2-methylbutanal and 3-methylbutanal. In the present invention, the total concentration of 2-methylbutanal and 3-methylbutanal is defined as the total concentration of methylbutanal. Methylbutanal is a component that can be easily analyzed and identified, and is correlated with the intensity of the oil-soluble flavor of dried fish. Therefore, as the methylbutanal content increases, the oil-soluble flavor of dried fish in the composition becomes stronger. Furthermore, at low concentrations of methylbutanal of 1.70 ppm or less, bitterness and a fishy odor are suppressed. Therefore, the flavor oil and fat composition of the present invention contains 0.13 to 1.70 ppm of methylbutanal. The flavor oil and fat composition of the present invention preferably contains 0.2 to 1.6 ppm of methylbutanal, more preferably 0.50 to 1.50 ppm, and even more preferably 0.60 to 1.40 ppm. It is preferable that methylbutanal is contained as an oil-soluble component of dried fish, but methylbutanal may be added separately in addition to the oil-soluble components of dried fish. In this case, if the methylbutanal derived from the oil-soluble components of dried fish in the methylbutanal in the flavored oil and fat composition is 30% by mass or more, a synergistic effect with the oil-soluble components derived from dried fish is also achieved, which is preferable. It is more preferable that the methylbutanal derived from the oil-soluble components of dried fish in the methylbutanal in the flavored oil and fat composition is 40 to 100% by mass. Furthermore, methylbutanal other than the oil-soluble components of dried fish may be added as a component in a flavoring, which will be described later.

[0015] Methylbutanal can be analyzed using dynamic headspace gas chromatography-mass spectrometry (DHS-GC-MS).

[0016] (Oils and fats) The flavor of the flavored oil / fat composition of the present invention is preferably controlled by diluting a methylbutanal-containing fish extract with an oil / fat to adjust the methylbutanal content in the flavored oil / fat composition to 0.13 to 1.70 ppm. The oil / fat used for dilution can be any oil / fat commonly used as edible oil / fat, and one type of oil / fat can be used alone, or multiple types of oil / fat can be blended. Examples of edible oils include animal and vegetable oils and oils that have been processed, such as by fractionation, hydrogenation, or interesterification. Examples of animal and vegetable oils include soybean oil, rapeseed oil, rice oil, sunflower oil, corn oil, safflower oil, cottonseed oil, sesame oil, grapeseed oil, peanut oil, olive oil, milk fat, butter oil, lard, and beef tallow. Examples of processed animal and vegetable oils include fractionated palm oils such as palm olein. The content of these oils and fats in the flavored oil and fat composition is preferably 0 to 90% by mass, more preferably 0 to 40% by mass.

[0017] These oils and fats may be refined oils and / or unrefined oils, but refined oils are preferred because they have less effect on flavor. It is more preferred that 90% by mass or more of the oils and fats be refined oils, and most preferred that all be refined oils. The refined oils are preferably those that have been subjected to bleaching and deodorizing processes.

[0018] In the present invention, the flavor oil / fat composition is easy to handle during use because it has fluidity at 20° C. Therefore, the oil / fat used in the extract and the oil / fat used for dilution are preferably fluid at 20° C., and more preferably liquid at 20° C.

[0019] (Flavor components other than oil-soluble components of dried fish) The flavored oil and fat composition of the present invention may contain flavor components other than the oil-soluble components of dried fish. Flavorings can be used as flavor components other than the oil-soluble components of dried fish. The aforementioned oils and fats may also include oils and fats with flavor. These components are preferably contained in the flavored oil and fat composition in an amount of 0 to 10% by mass, more preferably 0 to 3% by mass, and even more preferably 0 to 1% by mass.

[0020] Examples of flavorings include natural flavorings and synthetic flavorings. Examples of flavorings include those with the flavors of seafood, spices such as herbs and spices, vegetables such as garlic, green onions, and onions, dairy fats such as butter and cream, and citrus fruits such as oranges and lemons. These flavors include raw flavors as well as flavors obtained by roasting, smoking, or frying. In the present invention, edible oils and fats imparted with flavors derived from these flavorings (flavor oils) are also included in the flavorings. Preferred examples of flavored oils and fats include garlic oil, green onion oil, ginger oil, citrus oil, Chinese-flavored oil, and chili oil.

[0021] Preferred examples of the oils and fats having flavor include roasted oils such as roasted rapeseed oil and roasted sesame oil, butter oil, and olive oil.

[0022] (Other ingredients) The oil and fat composition of the present invention may contain ingredients other than those described above, provided that the effects of the present invention are not impaired. For example, food additives commonly used in foods may be added. Examples of food additives include flavor adjusters, antioxidants, emulsifiers, silicone oils, crystallization adjusters, and texture improvers.

[0023] Examples of antioxidants include tocopherols, ascorbic acids, flavone derivatives, kojic acid, gallic acid derivatives, catechin and its esters, butterbur, gossypol, sesamol, and terpenes.

[0024] Examples of the emulsifier include sucrose fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerides, monoglycerides, diglycerides, sorbitol fatty acid esters, sorbitan fatty acid esters, etc. The amount of emulsifier added is preferably less than 2% by mass of the total emulsifier in the oil and fat composition, and more preferably 0.01 to 1% by mass, in order not to affect the flavor.

[0025] As the silicone oil, commercially available products for food applications can be used, and are not particularly limited. For example, silicone oils having a dimethylpolysiloxane structure and a kinematic viscosity of 800 to 5000 mm at 25°C can be used. 2 The kinematic viscosity of silicone oil is particularly 800 to 2000 mm 2 / s, and further 900~1100mm 2 / s. Here, "kinematic viscosity" refers to a value measured in accordance with JIS K 2283 (2000). The silicone oil may contain fine silica particles in addition to the silicone oil.

[0026] <Food> The food of the present invention contains and / or has the flavored oil or fat composition attached thereto. The flavored oil or fat composition has a fish stock flavor with reduced bitterness and / or fishy odor, so that the food using the same also has a good flavor. The content of the flavor oil and fat composition of the present invention in food is not particularly limited, but the content in the raw materials of the food is preferably 1 to 30 mass%, more preferably 5 to 20 mass%, and even more preferably 5 to 15 mass%.

[0027] <Method of adding flavor to food> The method for imparting flavor to food of the present invention is a method of mixing the flavored oil or fat composition with food and / or applying it to food. The flavored oil or fat composition can be mixed with some or all of the food ingredients other than the flavored oil or fat composition. The flavored oil or fat composition can be applied as a frying oil or release oil when cooking food by heating, or by pouring or spraying it on food. [Example]

[0028] The present invention will be specifically described below based on examples, but the present invention is not limited to these examples.

[0029] [Methylbutanal content] The quantitative determination of methylbutanal (2-methylbutanal and 3-methylbutanal) in extracts NC, NS, WS, M, oils and fats 1 to 8, and fragrances was performed using dynamic headspace gas chromatography-mass spectrometry (DHS-GC-MS) according to the following conditions. The quantitative values ​​for both 2-methylbutanal and 3-methylbutanal were calculated using external standards (trade names "2-Methylbutyraldehyde" and "3-Isovaleraldehyde" manufactured by Tokyo Chemical Industry Co., Ltd.) with a quantitative ion mass m / z = 58. (Sampling method) A 1.0 g sample was heated to 70°C (held for 5 minutes) in a container (screw-neck vial, 10 mL, manufactured by Gerstel) and purged under nitrogen. The volatilized components were trapped in a TenaxTA (TDU TenaxTA glass tube, manufactured by Gerstel). The trapped components were thermally desorbed at 240°C under helium and trapped in a TenaxTA (TDU TenaxTA glass tube, manufactured by Gerstel) in a CIS (Cooled Injection System, manufactured by Gerstel). The CIS was heated to 250°C, and the volatilized components were introduced into a GC / MS. (GC-MS equipment / conditions) Instrument: GC Agilent 7890B / MS 5977B / GERSTEL ODP TDU CIS Column: Agilent DB-WAX (length 60 m × inner diameter 0.25 mm × film thickness 0.25 μm) Oven: 40°C (hold for 10 minutes) → Heat at 8°C / minute → 240°C (hold for 5 minutes) Analysis time: 40 minutes Ionization method: EI method (70 eV) Ion source: 230℃ Quadrupole: 150℃ Measurement mode: SCAN ODP / MS split ratio: 1:1

[0030] [Extracts NC, NS, WS, M] (Extract NC) 16 g of crushed bonito flakes was added to 72 g of refined canola oil, and the mixture was heated and stirred from room temperature to 110°C. After heating and stirring at 110°C for 30 minutes, the mixture was heated to 140°C and heated and stirred at 140°C for 15 minutes. The mixture was then filtered to obtain extract NC (methylbutanal content: 1.180 ppm by mass). (Extract NS) 16 g of crushed bonito flakes was added to 72 g of refined soybean oil, and the mixture was heated and stirred from room temperature to 110°C. After heating and stirring at 110°C for 30 minutes, the mixture was heated to 140°C and heated and stirred at 140°C for 15 minutes. The mixture was then filtered to obtain Extract NS (methylbutanal content: 1.608 ppm by mass). (Extract WS) 9.1 kg of thickly shaved mackerel, 9.1 kg of thickly shaved bonito, 2.8 kg of crushed dried bonito flakes, 2.8 kg of crushed mackerel, 2.8 kg of crushed dried sardines, 0.35 kg of salt, and 0.105 kg of antioxidant were added to 175 kg of refined soybean oil, and the mixture was heated from room temperature to 120° C. After reaching 120° C., the mixture was allowed to cool and filtered to obtain extract WS (methylbutanal content: 1.995 ppm by mass). (Extract M) Commercially available bonito flakes oil (methylbutanal content: 7.35 ppm by mass)

[0031] [Oils and fats 1, fats and oils 2 to 7 (flavored fat and oil composition)] Oils and fats 1 to 7 were prepared according to the composition shown in Table 1. The methylbutanal content of each sample is shown in Table 1.

[0032] [Table 1] *Fragrance: Methylbutanal 72.92 ppm

[0033] [Flavor evaluation] (Omelette) "Muneto Japanese-style dashi pack made with only natural ingredients" (manufactured by Kadoya Co., Ltd.: Ingredients: Bonito, Bonito Flounder, Mackerel, Sardine) is placed in four times the volume of boiling water and left to stand for 10 minutes, stirring occasionally. The water contained in the pack is squeezed out to create a rich dashi. Salt was dissolved in water, and thick stock and strained whole eggs were added. Oil was added while mixing well. The mixture was placed in a tray and heated in a steam convection oven (set temperature 140°C, steam, heating time 14 minutes) to obtain tamagoyaki (rolled omelet). The amounts of ingredients and oil used are shown in Table 2. Five panelists evaluated the flavor of the omelets using the following scale. For "dashi flavor" and "unpleasant flavor," the omelet of sample 2 was given a score of 1 and the omelet of sample 6 a score of 5, and the evaluation was conducted by consensus of the five panelists. The results are shown in Table 2.

[0034] (Dashi flavor) 5: Strong dashi flavor, good 4: The dashi flavor is slightly strong and good. 3: The flavor of the dashi stock is good. 2: The dashi flavor is a little weak, but still within the acceptable range. 1: The dashi flavor is weak and unsatisfying.

[0035] (unpleasant taste) 5: The bitterness and fishy smell are too strong and unacceptable 4: Bitterness and fishy smell were perceived, and either the bitterness or the fishy smell was perceived strongly, and it was outside the acceptable range. 3: There is a bitter taste and a fishy smell, but it is within the acceptable range. 2: Bitter or fishy smell, but still good 1: Almost no bitterness or fishy smell, good

[0036] [Table 2]

[0037] As shown in Table 2, the samples (flavored oil and fat compositions) containing 0.14 ppm or more of methylbutanal have an acceptable or good dashi flavor intensity. On the other hand, the omelet of Sample 6, which contains approximately 2 ppm of methylbutanal, has an unpleasant flavor that is outside the acceptable range. Note that Reference Example 1, which is oil and fat 1 that does not contain a flavored oil and fat composition, has a stronger unpleasant flavor intensity than oils and fats 2 to 4, 7, and 8, which contain methylbutanal, confirming that oils and fats containing a certain amount of methylbutanal can suppress unpleasant flavors that arise from ingredients other than oil and fat.

Claims

1. A flavored oil and fat composition containing oil-soluble components of dried fish, including one or more types selected from dried bonito, dried bonito flakes, dried mackerel, dried tuna, dried horse mackerel, and dried sardine, and containing 0.13 to 1.70 ppm of methylbutanal.

2. The flavored oil and fat composition according to claim 1, comprising an extract of fish flakes with oil and fat.

3. The flavored oil composition of claim 2, comprising the extract and an oil.

4. A method for producing a food product with a good flavor, comprising the step of adding a flavored oil or fat composition described in any one of claims 1 to 3 to the food product.

5. A method for imparting flavor to food, comprising mixing a flavored oil or fat composition described in any one of claims 1 to 3 with the food and / or adhering the same to the food.

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