Method for producing flavor oil, method for imparting flavor to vegetable oil / fat, flavor oil, and food

Abstract

Provided are: a method for producing a flavor oil in which a flavor is imparted to a vegetable oil / fat; a method for imparting a flavor to a vegetable oil / fat; a flavor oil; and a food. This method for producing a flavor oil comprises: a step for bringing a vegetable oil / fat, at least one large alga selected from the group consisting of algae belonging to the genus Gracilaria, the genus Sargassum, the genus Myagropsis, the genus Dichotomaria, the genus Undaria, and the genus Ulva, and optionally water into contact with each other; and a step in which the vegetable oil / fat, the large alga, and optionally water are heated in a state where the vegetable oil / fat, the large alga, and optionally water are in contact with each other.

Description

Method for producing flavored oil, method for imparting flavor to vegetable fat or oil, flavored oil, and food Related Application

[0001] The present application claims the priority of Japanese Patent Application No. 2025-050773 filed in Japan on March 25, 2025, the entire content of which is incorporated herein by reference as part of the present application.

[0002] The present invention relates to a method for producing flavored oil in which flavor is imparted to vegetable fat or oil, a method for imparting flavor to vegetable fat or oil, flavored oil, and food.

[0003] Compared with animal fats and oils, vegetable fats and oils have lower environmental impact during production, and therefore are regarded as important from the perspective of a sustainable society. In addition, although animal fats and oils have problems such as supply reduction and instability caused by African swine fever, avian influenza and the like, such problems can be avoided by using vegetable fats and oils.

[0004] For example, regarding flavored vegetable fats and oils, Patent Document 1 (Japanese Unexamined Patent Publication No. 2024-97287) describes a method for producing flavored oil, which is characterized by comprising a step of obtaining a raw material mixture containing edible fat or oil and microalgae, and a step of heat-treating the raw material mixture. In this document, rapeseed oil, soybean oil and corn oil are used as edible fats and oils, and microalgae are heated together with the oil to impart flavors such as baked pollack roe, baked shrimp, mango, chicken fat and the like.

[0005] Japanese Unexamined Patent Publication No. 2024-97287

[0006] However, since the microalgae used in Patent Document 1 are so-called phytoplankton, not only there is a possibility of contamination by other microorganisms during cultivation, but also the energy consumption for extracting phytoplankton is high, so there are concerns from the perspective of sustainability.

[0007] An object of the present invention is to provide a method for producing flavored oil in which flavor is imparted to vegetable fat or oil.

[0008] The inventors of this invention, after diligently studying to achieve the above objective, focused on the fact that, unlike microalgae, macroalgae have a low possibility of biological contamination during cultivation and do not require energy consumption for extraction. Further research revealed that certain macroalgae can impart flavor to vegetable oils, thus completing the present invention.

[0009] In other words, the present invention may be configured in the following embodiments: [Embodiment 1] A method for producing flavored oil, comprising the steps of bringing a vegetable oil, at least one macroalga selected from the group consisting of the genera Gracilaria, Sargassum, Miagropsis, Dichotomaria, Undaria, and Ulva, into contact with water, and optionally heating the vegetable oil, the macroalga, and water in contact. [Embodiment 2] The method for producing flavored oil according to Embodiment 1, further comprising a separation step of separating the vegetable oil and the macroalga. [Embodiment 3] The method for producing flavored oil according to Embodiment 1 or 2, wherein the ratio of the macroalga to 100 parts by weight of the vegetable oil is 0.5 to 20 parts by weight (preferably 1 to 10 parts by weight, more preferably 1.5 to 5 parts by weight, and even more preferably 1.8 to 4 parts by weight). [Embodiment 4] The method for producing flavored oil according to any one embodiment of Embodiments 1 to 3, wherein the flavor is a meat fat-like flavor and / or a seafood-like flavor. [Aspect 5] The method for producing flavored oil according to any one of aspects 1 to 4, wherein the heating step is performed at 60 to 180°C (preferably 70 to 160°C, more preferably 80 to 150°C). [Aspect 6] The method for producing flavored oil according to any one of aspects 1 to 5, wherein the heating step is performed for a heating time of 1 to 150 minutes (preferably 11 to 140 minutes, more preferably 20 to 130 minutes). [Aspect 7] A method for producing flavor oil according to any one of aspects 1 to 6, wherein the macroalga is at least one macroalga selected from the group consisting of Gracilaria vermiculophylla, Myagropsis myagroides, Undaria peterseniana, Sargassum horneri, Sargassum coreanum, Ulva pertusa, and Dichotomaria obtusata.[Aspect 8] A flavored oil containing vegetable oil and a flavoring component from at least one macroalga selected from the group consisting of the genera Gracilaria, Sargassum, Miagropsis, Dichotomaria, Undaria, and Ulva. [Aspect 9] The flavored oil according to aspect 8, containing vegetable oil and a flavoring component from Gracilaria vermiculophylla, and having a meat fat-like flavor. [Aspect 10] A flavored oil according to aspect 8, comprising vegetable oil and a flavoring component from at least one macroalga selected from the group consisting of Undaria peterseniana, Myagropsis myagroides, Sargassum horneri, Sargassum coreanum, Ulva pertusa, and Dichotomaria obtusata, and having a seafood-like flavor. [Aspect 11] A food product comprising the flavored oil according to any one aspect of aspects 8 to 10. [Aspect 12] A method for imparting flavor to a vegetable oil, comprising the steps of bringing a vegetable oil, at least one macroalga selected from the group consisting of the genera Gracilaria, Sargassum, Miagropsis, Dichotomaria, Undaria, and Ulva, into contact with water, and optionally heating the vegetable oil, the macroalga, and water in contact to impart flavor to the vegetable oil. [Aspect 13] The method for imparting flavor to a vegetable oil according to aspect 12, further comprising a separation step of separating the vegetable oil and the macroalga. [Aspect 14] The method for imparting flavor according to aspect 12 or 13, wherein the flavor is a meat fat-like flavor and / or a seafood-like flavor.

[0010] In this specification, macroalgae refers to eukaryotic multicellular marine organisms that can be easily observed with the naked eye. They typically possess leaves, stems, and rhizoids. They can be clearly distinguished from microalgae, which are phytoplankton, both in that they are observable with the naked eye and in that they possess leaves and rhizoids.

[0011] Furthermore, "meat fat-like flavor" refers to the complex sensation associated with the greasiness characteristic of meat, such as pork, chicken, and beef, that one feels when consuming the fats found in these meats. "Seafood-like flavor" refers to the flavor of dried fish flakes, the flavor of dried fish flake broth, the flavor of shellfish broth, or the flavor of dried seafood. Dried fish flakes are generally obtained by smoking boiled fish (for example, bonito), followed by fermentation and drying, and they impart umami and other flavors.

[0012] As used herein, the singular forms, “a,” “an,” and “the,” are intended to include the plural form, including “at least one,” unless the context explicitly indicates otherwise. As used herein, the terms “and / or,” “at least one,” and “one or more” include any and all combinations of the related enumerated items.

[0013] In this specification, "or" is used when "at least one" of the items listed in the text can be adopted. The same applies to "or else". In this specification, when it is specified as "within the range of two values", that range includes the two values ​​themselves.

[0014] Furthermore, any combination of at least two components disclosed in the claims and / or specification is included in the present invention. In particular, any combination of two or more claims described in the claims is included in the present invention.

[0015] According to the present invention, various flavors can be imparted to vegetable oils depending on the type of large algae.

[0016] [Method for producing flavored oil] A first aspect of the present invention is a method for producing flavored oil, comprising the steps of bringing a vegetable oil, at least one macroalga selected from the group consisting of the genera Gracilaria, Sargassum, Miagropsis, Dichotomaria, Undaria, and Ulva, into contact with water, and optionally heating the vegetable oil, the macroalga, and optionally water in contact.

[0017] (Contact Process) In the contact process, vegetable oils are brought into contact with at least one macroalga selected from the group consisting of the genera Gracilaria, Sargassum, Miagropsis, Dichotomaria, Undaria, and Ulva, and optionally with water. The vegetable oils are not particularly limited as long as they are used for food purposes, but examples include rapeseed oil (canola oil), rice oil, soybean oil, cottonseed oil, sunflower oil, corn oil, olive oil, sesame oil, safflower oil, grapeseed oil, peanut oil, palm oil, palm kernel oil, coconut oil, hydrogenated oils of these, and transesterified oils. The vegetable oils may be used alone or in combination of two or more types. These vegetable oils may be liquid oils, semi-solid oils, or solid oils.

[0018] As for macroalgae, there are no particular limitations as long as they can impart flavor to vegetable oils, for example, red algae such as Gracilaria textorii, Gracilaria vermiculophylla, Gracilaria blodgettii, Gracilaria eucheumatoides, Gracilaria firma, Gracilaria gigas, Gracilaria incurvata, Gracilaria edulis, Gracilaria parvispora, Gracilaria arcuata, and Gracilaria cneifolia Examples include the genus Gracilaria, such as Gracilaria cuneifolia, Gracilaria articulata, Gracilaria punctata, and Gracilaria vieillardii; and the genus Dichotomaria, such as Dichotomaria obtusata, Dichotomaria apiculata, Dichotomaria falcata, and Dichotomaria marginata.

[0019] Furthermore, brown algae include, for example, the genus Myagropsis such as Myagropsis myagroides; Sargassum fulvellum, Sargassum fusiforme, Sargassum hemiphyllum, Sargassum horneri, Sargassum incanum, Sargassum macrocarpum, Sargassum micracanthum, Sargassum patens, Sargassum piluliferum, and Sargassum ringgordianum. Examples include the genus Sargassum, such as ringgoldianum, Sargassum serratifolium, Sargassum thunbergii, Sargassum trichophyllum, Sargassum yendoi, Sargassum yezoense, Sargassum coreanum, and Sargassum carpophyllum; and the genus Undaria, such as Undaria pinnatifida and Undaria peterseniana.

[0020] Examples of green algae include species of the genus Ulva, such as Ulva australis, Ulva pertusa, Ulva compressa, Ulva conglobata, Ulva lactuca, and Ulva sublitoralis.

[0021] These macroalgae may be used individually or in combination of two or more species.

[0022] Among these, Gracilaria textorii, Gracilaria vermiculophylla, Gracilaria blodgettii, Gracilaria eucheumatoides, Gracilaria firma, Gracilaria gigas, Gracilaria incurvata, Gracilaria edulis, Gracilaria parvispora, Gracilaria arcuata, Gracilaria cuneifolia, Gracilaria articulata, Gracilaria punctata The genus Gracilaria includes species such as Gracilaria punctata and Gracilaria vieillardii; Gracilaria includes species such as Gracilariopsis chorda; Dichotomaria includes species such as Dichotomaria apiculata, Dichotomaria obtusata, Dichotomaria falcata, and Dichotomaria marginata; Undaria includes species such as Undaria peterseniana; Miagropsis includes species such as Myagropsis myagroides; Sargassum horneri, Sargassum coreanum, and Sargassum ringgordianum The genus Sargassum, such as ringgoldianum;Species of the genus Ulva, such as Ulva australis, Ulva conglobata, Ulva lactuca, and Ulva sublitoralis, are preferred.

[0023] From the viewpoint of being able to impart a meaty fat-like flavor, algae of the genus Gracilaria, particularly Gracilaria vermiculophylla, are preferred.

[0024] Furthermore, from the standpoint of providing a seafood-like flavor, algae of the genera Undaria, Myagropsis, Sargassum, Ulva, and Dichotomaria are preferred, especially Undaria peterseniana, Myagropsis myagroides, Sargassum horneri, Sargassum coreanum, Ulva pertusa, and Dichotomaria obtusata.

[0025] Furthermore, from the viewpoint of imparting both meat-like and seafood-like flavors, the large algae that impart the meat-like flavor and the large algae that impart the seafood-like flavor may be used in combination.

[0026] The state of the macroalgae in contact with the vegetable oil is not particularly limited; they may be in a dry state or a wet state after harvesting, although a dry state is preferable for ease of handling.

[0027] The shape of the macroalgae is not particularly limited, and they may come into contact with vegetable oil in their original state, or they may come into contact with vegetable oil in a cut or crushed state (e.g., powder). From the viewpoint of penetration into vegetable oil, it is preferable to use them in a cut or crushed state. If necessary, the macroalgae may come into contact with vegetable oil as an enclosed material sealed inside a bag such as a nonwoven fabric bag.

[0028] Typically, vegetable oil, macroalgae, and optionally water are brought into contact by finally placing them in a single container. The order in which they are brought into contact is not particularly limited; for example, macroalgae and water may be placed in the container first and then brought into contact with vegetable oil. Alternatively, macroalgae and vegetable oil may be placed in the container first and then brought into contact with water. Or, vegetable oil, macroalgae, and water may be brought into contact by placing them in a single container.

[0029] The ratio of the macroalgae to 100 parts by weight of the vegetable oil may be, for example, 0.5 to 20 parts by weight, preferably 1 to 18 parts by weight, and more preferably 1.5 to 15 parts by weight, as dry weight. The dry weight is generally the weight after the algae have been washed and dried, and the weight has become constant. As long as the weight after drying is constant, the means of drying are not particularly limited, and it may be freeze-drying, air-drying, or heat-drying. The temperature for air-drying or heat-drying may be a conventional temperature (for example, 20°C to 100°C).

[0030] Furthermore, when bringing vegetable oil and macroalgae into contact, water may be brought into contact with them as needed. The ratio of macroalgae to 100 parts by weight of water may be, for example, 10 parts by weight or less, preferably 5 parts by weight or less, and more preferably 1 part by weight or less.

[0031] (Heating Process) In the heating process, the vegetable oil, macroalgae, and optionally water are heated in contact with each other. The heating treatment is not particularly limited, but these are heated using known or conventional heating methods. Examples of heating methods include induction heating, dielectric heating, gas heating, steam heating, and hot air heating. These heating methods may be used individually or in combination of two or more.

[0032] The heating temperature can be adjusted as appropriate depending on the object to be heated, for example, 60 to 180°C, preferably 70 to 160°C, and more preferably 80 to 150°C. Here, the heating temperature is the highest temperature reached during the heat treatment. The heating time can be set as appropriate depending on the temperature and the object, for example, 1 to 150 minutes, preferably 11 to 140 minutes, and more preferably 20 to 130 minutes. Here, the heating time is the heating time at the highest temperature reached during the heat treatment.

[0033] Furthermore, the heating time (minutes) × heating temperature (°C) can be appropriately selected from a wide range, for example, 50 to 25000, but preferably 1100 to 24000, and more preferably 1200 to 23000.

[0034] During the heat treatment, stirring may be performed using a stirring device as needed. The stirring speed is not particularly limited and can be set appropriately according to the amount of algae, but for example, it may be 100 to 1000 rpm, preferably 200 to 800 rpm. In addition, vegetable oil, macroalgae, and water may be added during the heating process as needed. After the heat treatment by the heating device is completed, cooling may be performed by air cooling, water cooling, etc.

[0035] The vegetable oil after the heating process can be used as a flavoring oil. It may be used with large algae mixed in, and if necessary, the large algae may be separated from the vegetable oil by a separation process before being used as a flavoring oil.

[0036] In particular, flavored oils having a meat fat-like flavor are preferable from the viewpoint that they impart a distinctive meaty odor even when no meat is used. Similarly, flavored oils having a seafood-like flavor are preferable from the viewpoint that they impart a distinctive richness to seafood even when no seafood is used. These meat fat-like and seafood-like flavored oils can also be used, for example, as flavored oils for so-called animal-free foods that do not use animal-derived ingredients.

[0037] (Separation Step) The method for producing flavored oil may include a separation step after the heating step to separate the vegetable oil from the macroalgae. Separation can be carried out by means of separation such as sedimentation, centrifugation, filtration, or removal. For example, centrifugation may be performed under conditions of 2000 to 4000 rpm or 2500 to 3500 rpm. Removal means removing the macroalgae from the vegetable oil, and if the macroalgae are enclosed in a nonwoven fabric bag or the like, the enclosed macroalgae (enclosed body) may be removed from the vegetable oil together with the enclosed body. These separation means may be used individually or in combination of two or more.

[0038] [Flavored Oil] A second aspect of the present invention is a flavored oil containing vegetable oil and a flavoring component from at least one macroalga selected from the group consisting of the genera Gracilaria, Gracilariaopsi, Sargassum, Miagropsis, Dichotomaria, Undaria, and Ulva.

[0039] The above-mentioned flavored oil may preferably contain vegetable oil and flavoring components from at least one macroalga selected from the group consisting of Gracilaria vermiculophylla, Myagropsis myagroides, Undaria peterseniana, Sargassum horneri, Sargassum coreanum, Ulva pertusa, and Dichotomaria obtusata. These macroalgae can be used to obtain a flavored oil that has been imparted with the flavors described in the method for producing flavored oil.

[0040] Particularly preferred is a flavored oil containing vegetable oil and a flavoring component from Gracilaria vermiculophylla, having a meat fat-like flavor. Alternatively, it may contain vegetable oil and a flavoring component from at least one macroalga selected from the group consisting of Undaria peterseniana, Myagropsis myagroides, Sargassum horneri, Sargassum coreanum, Ulva pertusa, and Dichotomaria obtusata, having a seafood-like flavor.

[0041] Other ingredients may be added to the flavored oil. These other ingredients are not particularly limited and may be added as appropriate depending on the desired flavor. Examples include other vegetable oils; antioxidants such as ascorbic acid and tocopherol; pH adjusters such as citric acid and phosphoric acid; emulsifiers such as lecithin; thickening and stabilizing agents such as xanthan gum; flavorings such as pepper and cinnamon; and colorants such as carotene and betalain. Furthermore, the flavored oil may be used as is, or further processed by emulsification, mixing, etc.

[0042] Flavoring oils can be used at any stage of food preparation, processing, or manufacturing, for example, as a loosening oil, cooking oil, stir-frying oil, kneading oil, injection oil, dressing, or finishing oil.

[0043] Flavor oil can be used for various foods depending on the flavor. Examples of applicable foods include: processed fishery products such as fish sausages and fish cakes; processed livestock meat products such as hamburgers, sausages and gyozas; alternative meat products (that is, livestock meat-like processed foods produced without using livestock meat); processed rice products such as rice balls, fried rice and cooked rice; confectionery such as rice crackers, arare rice crackers and potato chips; soups (including soup powders) such as consommé soup, seafood ramen soup, livestock meat ramen soup, wakame soup, potage soup, pork miso soup and miso soup; prepared flours such as frying flour, kimchi pancake flour, okonomiyaki flour and takoyaki flour; seasonings such as dressings, cooking bases for cuisines of various countries including Chinese cuisine, hot pot soup, tempura dipping sauce, noodle dipping sauce, seasoning liquid for boiled dishes, seasonings for stir-fried vegetables, yakisoba, yakiniku sauce, various seasonings (powdered seasonings), curry, stew and pasta sauce; and deep-fried foods such as french fries, fried chicken, pork cutlets, beef cutlets, croquettes and fried seafood.

[0044] In particular, a flavor oil having a livestock fat-like flavor is preferably used as a flavor oil having a livestock fat-like flavor for alternative meat products such as livestock meat-like processed foods, soups such as consommé soup and wakame soup, and seasonings such as dressings, Chinese cooking bases, hot pot soup and pasta sauce. In addition, a flavor oil having a seafood-like flavor is preferably used as a flavor oil having a seafood-like flavor for processed fishery products such as fish sausages and fish cakes, seasonings such as hot pot soup, tempura dipping sauce, noodle dipping sauce and seasoning liquid for boiled dishes, and soups such as seafood ramen soup and miso soup.

[0045] Examples of foods using the flavor oil include various foods including the aforementioned foods.

[0046] [Flavor imparting method] A third aspect of the present invention is a method for imparting flavor to vegetable oil and fat (hereinafter may be simply referred to as "flavor imparting method"), comprising the steps of: bringing vegetable oil and fat, macroalgae, and optionally water into contact; and heating the contacted mixture of said vegetable oil and fat, said macroalgae and optionally water at 60 to 180°C to impart flavor to said vegetable oil and fat.

[0047] In the flavor imparting method, the step of bringing vegetable oil / fat, macroalgae, and optionally water into contact conforms to the description in the method for producing flavored oil, for example, in terms of the type of vegetable oil / fat, the type of macroalgae, the proportion of macroalgae, and the flavor imparted by macroalgae.

[0048] In addition, the heating conditions of the heat treatment in the flavor imparting step also conform to the heating step described in the above-mentioned method for producing flavored oil. In the flavor imparting step, flavor can be imparted to vegetable oil / fat through the heat treatment.

[0049] Furthermore, in the flavor imparting step, a separation step may be performed in accordance with the method for producing flavored oil.

[0050] Hereinafter, the present invention will be described in further detail based on examples, but the present invention is not limited in any way by these examples.

[0051] [Example 1] Powder of Gracilaria vermiculophylla was added to palm oil in the proportion shown in Table 1, and the mixture was heat-treated at 95°C for 60 minutes at 500 rpm using an apparatus with a heating and stirring function ("Mya 4" manufactured by Radleys). After heating, centrifugation was performed at 3000 rpm for 10 minutes, and the liquid oil was recovered. The recovered oil was allowed to stand at room temperature.

[0052] The flavor of the recovered oil was evaluated by three expert panelists trained according to the company's internal standards. The evaluation results are shown in Table 1. A state obtained by heating only palm oil was used as a control.

[0053]

[0054] As shown in Table 1, when Gracilaria vermiculophylla was not contained, no livestock fat-like flavor was perceived; whereas when Gracilaria vermiculophylla was contained, the expert panel evaluated that an livestock fat-like flavor was perceived in all cases when the content was 1% by weight or more. Particularly when the content was 2 to 5% by weight, the richness characteristic of livestock fat was increased along with a flavor having animal odor and livestock meat sensation.

[0055] [Example 2] 2% by weight of Gracilaria vermicrophylla powder was added to palm oil, and the mixture was heat-treated at 500 rpm for 60 minutes at the temperatures shown in Table 2 using a device with a heating and stirring function (Radleys "Mya4"). After heating, the liquid oil was recovered by centrifugation at 3000 rpm for 10 minutes.

[0056] Three expert panelists, trained according to our company's standards, evaluated the flavor of the collected oil. The evaluation results are shown in Table 2.

[0057]

[0058] As shown in Table 2, when heated with Gracilaria vermicrophylla present, a panel of experts evaluated that Examples 2-1 to 2-5 exhibited a meaty, fat-like flavor, regardless of the heating temperature.

[0059] [Example 3] 2% by weight of Gracilaria vermicrophylla powder was added to palm oil, and the mixture was heat-treated at 95°C and 500 rpm for the time shown in Table 3 using a device with a heating and stirring function (Radleys "Mya4"). After heating, the liquid oil was recovered by centrifugation at 3000 rpm for 10 minutes.

[0060] Three expert panelists, trained according to our company's standards, evaluated the flavor of the collected oil. The evaluation results are shown in Table 3.

[0061]

[0062] As shown in Table 3, when vegetable oil containing Gracilaria vermicrophylla was heated, regardless of the heating time, a panel of experts evaluated that Examples 3-1 to 3-4 had a meat fat-like flavor.

[0063] [Example 4] To palm oil, powders of Undaria peterseniana, Miagropsis miyagroides, Sargassum koreanum, Urba pertusa, and Dichotomaria obtusata were added at a rate of 3% by weight each, as shown in Table 4. The mixture was then heat-treated at 95°C for 60 minutes at 500 rpm using a device with a heating and stirring function (Radleys "Mya4"). After heating, the mixture was centrifuged at 3000 rpm for 10 minutes to recover the liquid oil.

[0064] Three expert panelists, trained according to our company's standards, evaluated the flavor of the recovered oil. The evaluation results are shown in Table 4. Palm oil that had been heated was used as a control.

[0065]

[0066] As shown in Table 4, when vegetable oil containing the large algae used in the experiment was heated, the expert panel evaluated that in all cases, a fishy, ​​seafood-like flavor of dried fish flakes was detected.

[0067] [Example 5] To palm oil, 2% by weight each of powders of Gracilaria vermicrophylla and Miagropsis miyagroides, totaling 4% by weight, were added. The mixture was then heat-treated at 95°C for 60 minutes at 500 rpm using a device with a heating and stirring function (Radleys "Mya4"). After heating, the mixture was centrifuged at 3000 rpm for 10 minutes to recover the liquid oil.

[0068] When a panel of three experts trained according to our company's standards evaluated the flavor of the recovered oil, they could detect both meaty fat-like and seafood-like flavors.

[0069] [Example 6] Similar to Example 4, 3% by weight of Sargassum forneri powder was added to palm oil, and the liquid oil was recovered. The flavor was evaluated in the same manner as in Example 4.

[0070]

[0071] As shown in Table 5, when vegetable oil containing the large algae used in the experiment was heated, a panel of experts evaluated that it had a fishy, ​​seafood-like flavor similar to that of dried fish flakes.

[0072] As described above, preferred embodiments of the present invention have been explained, but those skilled in the art will readily anticipate various changes and modifications within the obvious scope upon reviewing this specification. Therefore, such changes and modifications will be interpreted as falling within the scope of the invention as defined by the claims.

Claims

1. A method for producing flavored oil, comprising the steps of: bringing vegetable oil, at least one macroalga selected from the group consisting of the genera Gracilaria, Sargassum, Miagropsis, Dichotomaria, Undaria, and Ulva into contact with water, and optionally heating the vegetable oil, the macroalga, and optionally water in contact.

2. The method for producing flavored oil according to claim 1, further comprising a separation step of separating the vegetable oil and the macroalgae.

3. The method for producing flavored oil according to claim 1, wherein the ratio of the macroalgae to 100 parts by weight of the vegetable oil is 1 to 20 parts by weight.

4. A method for producing flavored oil according to claim 1, wherein the flavor is that of animal fat and / or seafood.

5. The method for producing flavored oil according to claim 1, wherein the heating step is performed at 60 to 180°C.

6. The method for producing flavored oil according to claim 1, wherein the heating step is performed for a heating time of 1 to 150 minutes.

7. A method for producing flavor oil according to any one of claims 1 to 6, wherein the macroalga is at least one macroalga selected from the group consisting of Gracilaria vermiculophylla, Myagropsis myagroides, Undaria peterseniana, Sargassum horneri, Sargassum coreanum, Ulva pertusa, and Dichotomaria obtusata.

8. A flavored oil containing vegetable oil and flavoring components from at least one macroalga selected from the group consisting of the genera Gracilaria, Sargassum, Miagropsis, Dichotomaria, Undaria, and Ulva.

9. The flavor oil according to claim 8, which contains vegetable oil and a flavoring component from Gracilaria vermiculophylla, and has a meat fat-like flavor.

10. A flavor oil according to claim 8, comprising vegetable oil and a flavoring component from at least one macroalga selected from the group consisting of Undaria peterseniana, Myagropsis myagroides, Sargassum horneri, Sargassum coreanum, Ulva pertusa, and Dichotomaria obtusata, and having a seafood-like flavor.

11. A food product comprising the flavor oil described in any one of claims 8 to 10.

12. A method for imparting flavor to a vegetable oil, comprising the steps of: bringing a vegetable oil, at least one macroalga selected from the group consisting of the genera Gracilaria, Sargassum, Miagropsis, Dichotomaria, Undaria, and Ulva into contact with water; and heating the vegetable oil, the macroalga, and water in contact to impart flavor to the vegetable oil.

13. A method for imparting flavor to a vegetable oil according to claim 12, further comprising a separation step of separating the vegetable oil from the macroalgae.

14. The method for imparting flavor according to claim 12 or 13, wherein the flavor is a meat fat-like flavor and / or a seafood-like flavor.

Images