JP7397566B2 - High potency flavored fats and oils - Google Patents

Description

The present invention relates to flavored fats and oils, seasoning oils, and oil sauces that have edible fats and oils as a main component and have a good cooking feel, long-lasting flavor, and high flavor potency.

In the cooking process, flavor can be easily imparted to foods by using flavored fats and oils, seasoning oils, or oil sauces (hereinafter collectively referred to as "flavored fats"). Therefore, flavored oils and fats are preferred by restaurants such as ramen shops and restaurants, processed food manufacturers, and general consumers.

Flavored fats and oils are obtained by processing edible fats and oils and flavoring materials to transfer the flavor of the flavoring materials to edible fats and oils, or by further reacting them. Specifically, flavored oil (Patent Document 1) is well known, which is obtained by adding flavorful vegetables such as green onions and garlic, crustaceans, etc. to edible oil and fat and heating the mixture to impart its flavor.
Other manufacturing methods include a method in which edible fats and oils and spices are simultaneously squeezed (Patent Document 2), a method in which heated chili peppers are immersed in oil (Patent Document 3), and a method in which flavoring materials are added to fats and oils and pressurized (Patent Document 2). Document 4) is known.

Although good flavor oils can be obtained using these known methods, if you try to obtain flavor oils with even higher flavor potency, you will have to increase the proportion of flavor materials in the raw materials, which raises the problem of higher costs. . Therefore, there is a demand for a flavor oil that has a high flavor potency relative to the amount of flavor material added, has a cooking sensation, and has a long-lasting flavor.
Furthermore, it is preferable that the additive be not a chemically synthesized product but a general food or drink product that is inexpensive and easily available.

JP 5-316989, JP 6-197693, JP 2002-291409, JP 2013-201905 JP2007-006851A Japanese Patent Application Publication No. 2007-151484 JP2009-268430A

The problem to be solved by the present invention is to obtain flavored fats and oils, etc., which are low in cost, have high flavor potency, have a cooking sensation, and have a long-lasting flavor. It is preferable that the ingredients to be blended are not chemically synthesized products, but easily available general food and drink products.

The main feature of the present invention is that a yeast digestate and a flavoring material are added to an edible fat and oil, and a flavored fat and oil is produced by heating the mixture. The heating temperature is 85° C. or higher, and the heating temperature holding time is 1 minute or longer.

Specifically, the invention is as follows.
(1) A method for producing flavored fats and oils obtained by adding yeast digestate and flavoring materials to edible fats and oils and heating the mixture;
(2) The method for producing flavored fats and oils according to (1) above, which is obtained by adding 0.05 to 10 parts by weight of yeast digest and 1.0 to 50 parts by weight of flavor materials to 100 parts by weight of edible fats and oils, and heating the mixture.
(3) The method for producing flavored oils and fats according to (1) or (2) above, wherein the flavor material is one or more of flavored vegetables and dried seafood;
(4) The method for producing flavored fats and oils according to any one of (1) to (3) above, wherein the heating temperature is 85° C. or higher and the temperature holding time is 1 minute or longer.

The flavored oil and fat of the present invention has a favorable cooking aroma, has a high flavor potency compared to the amount of the flavor material used as the raw material, and has the characteristics that the flavor lasts. Therefore, adding just a small amount to a dish can impart an impactful flavor.
In addition, the yeast digested material used as a raw material has the advantage of being a safe food, stably obtained, and inexpensive.

The flavored oil or fat of the present invention is produced by adding a yeast digestate and a flavoring material to an edible oil and fat, and heating the mixture.

The type of edible oil or fat used in the present invention is not particularly limited. Animal oil and vegetable oil can be used. Specific examples include rapeseed oil, canola oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, and shea butter. , vegetable fats and oils such as monkey fat, cacao butter, coconut oil, and palm kernel oil, and animal fats and oils such as lard (pork oil), beef tallow (beef oil), and chicken oil (chicken oil). Furthermore, in the present invention, not only animal oils or vegetable oils may be used alone, but also mixed oils may be used. Furthermore, processed oils and fats that have been subjected to fractionation, hardening, transesterification, etc. can be used.

The yeast digest used in the present invention is obtained by enzymatically decomposing yeast, and the enzymatically decomposing method is performed by a yeast autolysis method or by adding an enzyme. Furthermore, in the present invention, it is possible to use a product that has undergone both autolysis and enzyme addition, or a yeast autolysate obtained by autolyzing yeast and a yeast enzymatic decomposition product obtained by adding an enzyme to yeast. , may be used in combination, or only one of them may be used. As the yeast raw material for the yeast digest, food-grade yeast such as baker's yeast, brewer's yeast, and Torula yeast can be mentioned, and Torula yeast is particularly desirable. There are no particular restrictions on the method of culturing yeast, and the yeast is cultured using a known method.

The method for enzymatically decomposing the yeast raw material is not particularly limited, and any general method can be used. For example, in the case of a method using enzymes such as glucanase and protease for the yeast raw material, the enzymatic reaction is performed so that the soluble component ratio described below is achieved. In the case of autolysis, any known method may be used and there are no particular limitations. Furthermore, both enzymatic and autolytic methods can be used for solubilization. Through this solubilization, it is desirable to increase the proportion of water-soluble components to 65% or more, more preferably 80% or more. The ratio of water-soluble components is the ratio of water-soluble components per total dry weight. The method for measuring water-soluble components is as follows. After suspending the sample by adding 10 times the volume of water, the sample is centrifuged at 5000 rpm for 10 minutes to obtain a supernatant, which is then dried to obtain a solid, which is used as a water-soluble component. Let the ratio (%) of the weight of the water-soluble component to the dry weight of the sample be the ratio of the water-soluble component.

In the present invention, when proteases and nucleases act during the decomposition process by autolysis or enzyme addition, RNA (that has not been degraded to mononucleotides) after the reaction is % or more, preferably 15% or more of the peptide remains.
Note that the yeast digest used in the present invention is a composition that also contains insoluble components and lipids derived from yeast, unlike a yeast extract that extracts only water-soluble components.

Yeast is partially solubilized by autolysis or enzymatic reaction, and then dried to form a solid or powder. An excipient may be used during drying. For example, yeast extract extraction residue may be added as an excipient and then dried in a dryer. Examples of yeast extract extraction residues include "KR Yeast" manufactured by Kojin Life Sciences.

The peptide content of the yeast digest of the present invention is preferably 15% by weight or more, more preferably 20% by weight or more, and even more preferably 30% by weight or more. The RNA content of the yeast digest of the present invention is preferably 4% by weight or more, more preferably 6% by weight or more, even more preferably 6.5% by weight or more, and even more preferably 7% by weight or more. Most preferably. The content of free amino acids in the yeast digest of the present invention is preferably 8% by weight or more, more preferably 10% by weight or more, and even more preferably 12% by weight or more. The dietary fiber content of the yeast digest of the present invention is preferably 10% by weight or more, more preferably 12% by weight or more, and even more preferably 15% by weight or more. The content of phospholipids in the yeast digest of the present invention is preferably 1% by weight, more preferably 1.5% by weight or more, and even more preferably 2% by weight or more. The total content of guanylic acid and inosinic acid in the yeast digest of the present invention is preferably 10% by weight or less, more preferably 8% by weight or less, and even more preferably 5% by weight or less. . The content of the substance in the seasoning is measured using a general nutritional component analysis method, high performance liquid chromatography, or the like.

The ratio of the yeast digested product added to the edible fat and oil of the present invention varies depending on the edible fat, yeast digested product, and flavor material used, and can be adjusted as appropriate. Usually, the yeast digestate is 0.05 to 10 parts by weight, more preferably 0.1 to 5 parts by weight, and even more preferably 0.1 to 1 part by weight, per 100 parts by weight of edible oil or fat. It is.

The flavor material used in the present invention may be any food as long as it can impart flavor to fats and oils.
Desirable examples include flavored vegetables such as green onions, onions, garlic, ginger, perilla, Japanese pepper, yuzu, chili peppers, herbs, and mushrooms, dried seafood such as dried shrimp, dried bonito flakes, and dried sardines, and dried meat.
In particular, dried shrimp is preferred because the flavor is significantly enhanced when used in the present invention.

The addition ratio of the flavor material added to the edible fat and oil of the present invention varies depending on the edible fat, yeast digested product, and flavor material used, and can be adjusted as appropriate. Usually, the amount of the flavoring material is 0.1 to 50 parts by weight, more preferably 1 to 20 parts by weight, and still more preferably 5 to 15 parts by weight, per 100 parts by weight of edible oil or fat.

The flavored oil or fat of the present invention can be produced by adding a yeast digestate and a flavoring material to an edible oil or fat and heating the mixture. The heating temperature is preferably 85°C or higher, preferably 91°C or higher, and more preferably 95°C or higher. Furthermore, the upper limit of the temperature is preferably less than 130°C, more preferably less than 125°C, even more preferably less than 121°C, and most preferably less than 105°C.

The heating time at the above temperature is preferably 1 minute or more, more preferably 5 minutes or more, and even more preferably 10 minutes or more. Moreover, the upper limit of the time is preferably within 18 hours, more preferably within 10 hours, more preferably less than 1 hour, even more preferably less than 30 minutes, and most preferably less than 20 minutes.

Other substances may be included during heating in the present invention, as long as they do not inhibit the reaction. Further, it may contain water as long as it is 65% by weight or less.

After the flavored oil and fat of the present invention is prepared, various seasonings, excipients, antioxidants such as vitamin E, etc. can be mixed therein. Further, it may be powdered, solidified, etc. by mixing it with a powdered raw material such as dextrin.

Methods for using the flavored fats and oils of the present invention include frying oil, mixing, spraying, dipping, etc., as with general edible fats and oils. Specifically, it can be used for flavor oil for ramen noodles, oil sauce for pasta, seasoning oil for dressings, and all kinds of other foods.

The flavored fats and oils of the present invention form complex compositions through heating reactions that make it difficult to discern specific differences through component analysis, resulting in flavor materials with high flavor potency, a cooked feel, and A long-lasting flavor can be imparted to food.

The present invention will be specifically described below using Examples and Comparative Examples.
Note that the present invention is not limited to these.

<Preparation of yeast digestate>
4 parts by weight of Denazyme GEL (manufactured by Nagase Sangyo Co., Ltd.) and 4 parts by weight of Alcalase 2.4LFG (manufactured by Novozymes) to a 10% by weight aqueous suspension of 100 parts by weight (dry weight equivalent) of cultured cells of Torula yeast. Part by weight was added to solubilize the yeast cells. The solubilization rate at this time was 80%. To this, 42.86 parts by weight of yeast extract residue "KR Yeast" (manufactured by Kojin Life Sciences) was added as an excipient and concentrated. This was dried with a double drum dryer (heat transfer area: 28.3 m ² , drum surface temperature: 155° C., drum rotation speed: 2.0 rpm, liquid supply rate: 600 L/hr) to obtain a yeast digest. The ratio of water-soluble components of the yeast digest is 56% by weight, the peptide content is 33.6% by weight, the RNA content is 7%, the free amino acid content is 12.5% by weight, and the dietary fiber is 17.5%. %, the phospholipid content was 2.2%, and the total content of guanylic acid and inosinic acid was 3%.

<Example 1>
After heating 100 parts by weight of canola oil to a temperature of 95° C., 0.5 parts by weight of the yeast digest prepared above and 10 parts by weight of flavor material A were added. Thereafter, it was held at 98° C. for 15 minutes and then cooled to obtain flavor fat A of the test group. The same procedure was carried out for each of the flavor materials B to G to obtain flavor oils and fats B to G of the test group.
Each flavor material of A to G is as follows.
A: Long onion B: Garlic C: Ginger D: Chili pepper E: Dried shrimp F: Bonito flakes G: Sariko

<Comparative example 1>
Flavored fats and oils A to G of Comparative Group 1 were obtained in the same manner as in Example 1 except that the yeast digestate was not added.

<Comparative example 2>
After heating 100 parts by weight of canola oil to a temperature of 95°C, 10 parts by weight of the flavor material A was added thereto, held at 98°C for 15 minutes, and then cooled. 0.5 parts by weight of the yeast digest prepared above was added and stirred to obtain Flavored Oil A of Comparative Group 2. The above-mentioned flavor materials B to G were treated in the same manner to obtain flavor fats and oils B to G of comparative group 2.

<Sensory evaluation 1>
A sensory evaluation of the oil aroma was performed on the flavored oil and fat samples of the test group, comparative group 1, and comparative group 2 using each of the flavor materials A to G.
For evaluation, 1 ml of the sample flavored oil was dropped onto 50 ml of boiling water, seven panelists smelled the scent, and described the difference in scent between the test group, comparison group 1, and comparison group 2 for each of A to G. So I went there.

The fragrance characteristics of the test plot compared with comparison plots 1 and 2 were summarized as follows.
A: Green onions: The sweet flavor of green onions is particularly enhanced in the samples of the test area, compared to both Comparison Area 1 and Comparison Area 2. There is a sense of maturity.
B: Garlic: Compared to Comparative Group 1, the flavor titer of the samples in the test area was about 1.5 times higher, the stimulation and punch were strong, and the flavor lasted. Even compared to comparison group 2, the potency and persistence of flavor are enhanced.
C: Ginger: The flavor titer of the sample in the test area was slightly higher than in comparison areas 1 and 2, but irritation was suppressed. There is a sense of maturity.
D: Chili pepper: The flavor titer of the sample in the test area was slightly increased compared to Comparative Area 1 and Comparative Area 2.
E: Dried shrimp: The flavor titer of the sample in the test group was about twice that of comparison group 1. The flavor lasts. Even compared to comparison group 2, the potency and persistence of flavor are greatly enhanced.
F: Bonito flakes: The flavor titer of the sample in the test area was about 1.2 times higher than that in comparison areas 1 and 2. I especially feel the oiliness of the bonito.
G: Sariko: The fragrant scent of sardines in the test sample was naturally enhanced and lasted longer than in Comparative Areas 1 and 2.

<Sensory evaluation 2>
Sensory evaluation was performed on the flavored oil and fat samples of test group and comparison group 1 using each of the flavor materials B and F with ramen soup.
The evaluation was performed by adding 1 ml of sample flavored oil and fat to 100 ml of ramen soup, stirring it, and having seven panelists taste it and describe the difference in flavor between each test group and comparison group 1.

The flavor characteristics of the test plot compared with comparison plot 1 were summarized as follows.
B: Garlic: In the ramen soup, the flavor of garlic is stronger and more lasting. The richness, sweetness, oiliness, and richness are enhanced.
F: Bonito flakes: In ramen soup, the bonito flavor is stronger and lasts longer as an aftertaste. The richness, sweetness, and richness are enhanced.

The flavored oil and fat of the present invention can be used as a seasoning in various foods as is, and can also be used as a raw material for various seasonings.

Claims (3)

A method for producing a flavored oil or fat obtained by adding 0.1 to 1 part by weight of a yeast digestate and 5 to 15 parts by weight of a flavoring material to 100 parts by weight of an edible oil or fat, and heating the mixture, wherein the yeast digestate is added to Torula yeast. A method for producing a flavored oil or fat, which is a composition having an RNA content of 4% or more and a peptide content of 15% or more, which is obtained by applying glucanase and Alcalase (registered trademark) , adding yeast extract residue, and drying. The method for producing flavored oils and fats according to claim 1, wherein the flavor material of claim 1 is one or more of flavored vegetables and dried seafood. The method for producing flavored fats and oils according to claim 1 or 2, wherein the heating temperature is 85° C. or higher and the temperature holding time is 1 minute or longer.