JP7799412B2 - Flavored oil and fat composition, food, and method for imparting flavor to food - Google Patents

Description

The present invention relates to a flavored oil composition containing oil-soluble components of joints, a food product using the flavored oil composition, and a method for imparting flavor to food.

Fish and other dried fish are basic ingredients that add flavor to Japanese cuisine, and in Japanese cooking, dashi is often extracted with hot water and used in soups and miso soup. However, because these dashi extracts are aqueous solutions, they cannot be incorporated directly into oil-soluble foods. As a result, oils and fats with the flavor of fish have been proposed.

Patent Document 1 proposes a method for obtaining a flavored fish oil by extracting fish flakes with an aqueous alcohol solution containing salt to obtain an extract, and then contacting this extract with edible oil to impart flavor components from fish flakes to the edible oil.

Patent Document 2 proposes a method for producing flavored 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.

Japanese Patent Application Laid-Open No. 2003-180247 Japanese Patent Application Laid-Open No. 2018-174725

However, flavored oil and fat compositions obtained from dried fish not only have the flavor of dried fish stock, but also have a strong bitter and fishy odor, which often makes them incompatible with certain foods. Furthermore, the methods described in Patent Documents 1 and 2 have the problem of variations in extraction efficiency depending on the raw material lot, resulting in inconsistent flavors.

The present invention therefore aims to provide a flavored oil or fat composition that has the flavor of dried fish stock, but with reduced bitterness and/or fishy odor inherent in dried fish. It also aims to provide foods with a good flavor, and a method for imparting flavor to foods, by using a flavored oil or fat composition with reduced bitterness and/or fishy odor.

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 selected from dried bonito, dried bonito flakes, dried mackerel, dried tuna, dried horse mackerel, and dried sardines.
[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.

The present invention provides a flavor oil or fat composition that provides a dashi flavor with reduced bitterness and/or fishy odor. Furthermore, by using the flavor oil or fat composition, foods 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.

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 numerical ranges described are merely 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.

<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.

Fish flakes are a food 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, filleting the fish into three or more pieces, and then 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 (tuna flakes), horse mackerel flakes (horse 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 fish flakes selected from these fish flakes. Preferably, it contains oil-soluble components from katsuobushi and/or mackerel flakes.

The oil-soluble components of dried fish can be extracted using oils and fats. It is preferable to crush dried fish in advance to increase extraction efficiency, and the residue from water extraction can also be used. For example, dried fish can be shaved or crushed and extracted with oils and fats at 80-150°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 extraction. Examples of edible oils and fats that can be used include animal and vegetable oils and oils that have been processed by fractionation, hydrogenation, interesterification, etc. 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 processed 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 as they have less impact on flavor. Refined oils are preferably those that have undergone bleaching and deodorization processes. The oils and fats used for extraction can be any of these oils or fats, or a blend of two or more types can be used.

The methylbutanal present in the flavor oil 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 amount of methylbutanal 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 composition of the present invention contains 0.13 to 1.70 ppm of methylbutanal. The flavor oil 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. Methyl butanal is preferably contained as an oil-soluble component of dried fish, but methyl butanal may also be added separately in addition to the oil-soluble components of dried fish. In this case, if the methyl butanal derived from the oil-soluble components of dried fish accounts for 30% by mass or more of the methyl butanal in the flavored oil and fat composition, a synergistic effect with the oil-soluble components of dried fish is also achieved, which is preferable. It is more preferable that the methyl butanal derived from the oil-soluble components of dried fish accounts for 40 to 100% by mass of the methyl butanal in the flavored oil and fat composition. Furthermore, methyl butanal other than the oil-soluble components of dried fish may be added as a component in the flavoring, which will be described later.

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

(Oils and fats)
The flavor of the flavored oil/fat composition of the present invention is preferably achieved 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, which allows for easy control of the flavor of the composition. The oil/fat used for dilution can be any oil/fat commonly used as edible oil, and one type of oil can be used alone, or multiple types of oils can be blended together. 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 bran 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.

These oils and fats can be refined and/or unrefined oils, but refined oils are preferred as they have less impact on flavor. It is more preferable that 90% or more by mass of the oil and fat is refined oil, and most preferable that all of it is refined oil. Refined oils are preferably those that have undergone bleaching and deodorizing processes.

In the present invention, the flavor oil/fat composition is fluid at 20°C, which makes it easy to handle during use. 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.

(Flavor components other than oil-soluble components of dried fish)
The flavored oil and fat composition of the present invention can 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 can 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.

Flavors include natural and synthetic flavors. Flavors include, for example, those with the flavors of seafood, herbs, spices, and other 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 flavors (flavor oils) are also included in the flavors. Flavored oils and fats include, for example, garlic oil, green onion oil, ginger oil, citrus oil, Chinese-flavored oil, chili oil, etc.

Preferred examples of flavorful oils include roasted oils such as roasted rapeseed oil and roasted sesame oil, butter oil, and olive oil.

(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.

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

Examples of emulsifiers include sucrose fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerides, monoglycerides, diglycerides, sorbitol fatty acid esters, and sorbitan fatty acid esters. The amount of emulsifier added is preferably less than 2% by mass of the total emulsifier in the oil or fat composition, and more preferably 0.01 to 1% by mass, in order to avoid affecting the flavor.

The silicone oil may be commercially available for food applications, and is not particularly limited, but examples include those having a dimethylpolysiloxane structure and a kinematic viscosity of 800 to 5000 mm ² /s at 25°C. The kinematic viscosity of the silicone oil is preferably 800 to 2000 mm ² /s, more preferably 900 to 1100 mm ² /s. Here, "kinematic viscosity" refers to the value measured in accordance with JIS K 2283 (2000). The silicone oil may contain particulate silica in addition to the silicone oil.

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

<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/fat composition with food and/or applying it to food. As a mixing method, the flavored oil/fat composition can be used by mixing it with some or all of the food ingredients other than the flavored oil/fat composition. As an application method, it can be used as a frying oil or release oil when cooking food by heating, or by pouring or spraying it on food.

The present invention will be explained in detail below based on examples, but the present invention is not limited to these examples.

[Methylbutanal content]
The methylbutanal (2-methylbutanal and 3-methylbutanal) in the extracts N-C, N-S, W-S, and M, the oils and fats 1 to 8, and the fragrance was determined by dynamic headspace gas chromatography-mass spectrometry (DHS-GC-MS) under 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 of 58.

(Sampling method)
1.0 g of 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 x inner diameter 0.25 mm x 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°C
Quadrupole: 150℃
Measurement mode: SCAN
ODP/MS split ratio: 1:1

[Extract N-C, N-S, 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 temperature was increased to 140°C and the mixture was heated and stirred at 140°C for 15 minutes. The mixture was then filtered to obtain Extract N-C (methylbutanal content: 1.180 ppm by mass).
(Extract N-S)
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 temperature was increased to 140°C and the mixture was heated and stirred at 140°C for 15 minutes. The mixture was then filtered to obtain Extract N-S (methylbutanal content: 1.608 ppm by mass).
(Extract W-S)
9.1 kg of thick mackerel shavings, 9.1 kg of thick bonito shavings, 2.8 kg of crushed 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 W-S (methylbutanal content: 1.995 ppm by mass).
(Extract M)
Commercially available bonito flakes oil (methylbutanal content: 7.35 ppm by mass)

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

*Fragrance: Methylbutanal 72.92 ppm

[Flavor evaluation]
(Omelette)
"Mute Japanese-style dashi pack made with only natural ingredients" (manufactured by Kadoya Co., Ltd.: ingredients: bonito, bonito flakes, mackerel, sardines) was placed in four times the volume of boiling water and left to stand for 10 minutes, stirring occasionally. The water contained in the pack was squeezed out to create a rich dashi.
Salt was dissolved in water, and thick stock and strained whole eggs were added. While mixing well, oil was added. 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.

(Dashi flavor)
5: The dashi flavor is strong and good. 4: The dashi flavor is somewhat strong and good. 3: The dashi flavor is good and good. 2: The dashi flavor is somewhat weak, but within the acceptable range. 1: The dashi flavor is weak and unsatisfying.

(unpleasant flavor)
5: Strong bitterness and fishy smell, not within the acceptable range 4: Bitterness and fishy smell are detected, and either the bitterness or the fishy smell is strongly detected, not within the acceptable range 3: Bitterness and fishy smell are detected, but within the acceptable range 2: Bitterness or fishy smell is detected, but acceptable 1: Almost no bitterness or fishy smell is detected, and acceptable

As shown in Table 2, 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 made from sample 6, which contains approximately 2 ppm of methylbutanal, has an unpleasant flavor that is outside the acceptable range. Furthermore, Reference Example 1, which contains oil and fat 1 and does not contain a flavored oil and fat composition, has a stronger unpleasant flavor than oils and fats 2 to 4, 7, and 8, which contain methylbutanal, demonstrating that oils and fats containing a certain amount of methylbutanal can suppress unpleasant flavors that arise from ingredients other than oil and fat.

Claims (5)

The flavored oil and fat composition contains oil-soluble components of dried fish, including one or more kinds selected from dried bonito, dried bonito flakes, dried mackerel, dried tuna, dried horse mackerel, and dried sardine, and contains 0.13 to 1.70 ppm of methylbutanal. The flavored oil and fat composition according to claim 1, which contains an extract of dried fish from oil and fat. The flavored oil composition according to claim 2, comprising the extract and an oil. A method for producing a food product having a good flavor, comprising the step of adding the flavored oil or fat composition according to any one of claims 1 to 3 to a food product. A method for imparting flavor to food, comprising mixing the flavored oil or fat composition according to any one of claims 1 to 3 with food and/or adhering the same to food.