JPS6030663A - Roast oil having fragrance and flavor - Google Patents

Abstract

PURPOSE:To obtain a roast oil having strong fragrance and flavor, by adsorbing fragrance and flavor prepared by Maillard reaction or Strecker degradation between an amino acid and a monosaccharide on a roast oil. CONSTITUTION:A mixture of an amino acid and a monosaccharide, an amino acid and an oligosaccharide, or an oligopetide and a monosaccharide is added to a vegetable oil, or animal fats and oils. The blend is blended with plant dried powder, if necessary, and is heated.

Description

Detailed Description of the Invention The mechanism by which a brown pigment mefunoidin is produced when an aqueous solution of glucose and amino acids is left at room temperature or heated is well known as the Maillard reaction, and the amyl reductone produced in the middle of this reaction is responsible for the production of aroma and flavor. A related process known as Strecker decomposition is used to some extent in food production, but the aroma and flavor produced are easily volatilized or changed, and because the original reaction rate is relatively flat, the resulting aroma and flavor are The amount of flavor is small and it has been difficult to make maximum use of these and obtain a product with consistent flavor. The present inventors focused on this point, and as a result of intensive research, we found that Maillard reaction or Strecker decomposition occurs even when monosaccharides and amino acids or their oligos are mixed and heated in vegetable or animal fats and oils. It was found that the reactions occurred slowly and when the medium was returned to room temperature, the reactions stopped, and the aroma and flavor produced were adsorbed by fats and oils with almost no volatilization, resulting in an oil with a strong aroma and flavor.

As mentioned above, it has been found that these reactions occur not only in the case of mixtures of monosaccharides and amino acids, but also in mixtures of monosaccharides, oligopeptides, and oligosaccharides and amino acids.

Furthermore, by adding garlic powder to this roasted oil and heating it, roasted garlic oil with even richer flavor can be produced.

In addition, roasted vegetable oils can be produced by adding dried vegetable powders such as onion powder, ngjabag, etc.

The roasted vegetable oil of the present invention can be used as it is for cooking or in various processed foods. Each roasted vegetable oil can also be dispersed into dry plant powders or concentrated extracts to produce different types of cooking and all kinds of processed food ingredients. -If the dried plant powder or concentrated plant extract is a single ingredient, it may be dispersed in only the basic roasting oil. In any case, when using the roasted oil of the present invention, the present invention was completed without requiring operations such as flavor inclusion and coating.

The present invention will be described below with reference to Examples.

Example 1. Amino acid seasoning powder (MSG, 5'-inosinic acid, sodium L-amevalagate, DL-alanine, DL-methionine,
L-! Add a mixture of 20 g (including J-gin and others) and 30 g of glucose, and add about 150 g of oil while stirring occasionally.
Heat gradually to °.

At this time, the solid substance melts and turns brown while generating bubbles (hypooxylic acid gas). After keeping the temperature at about 1,500 ℃ for 20 minutes, let it cool and separate the solids to obtain 960 g of roasting oil.

Example 2. The same operation was carried out using 30 g of L-arabinose instead of glucose in Example 1, and roast oil 96.
Obtain 0g.

Example 3. The same procedure as in Example 1 was carried out using lard l EIP instead of corn salad oil to obtain 950 g of roast oil.

Example 4. A mixture of 50 g of garlic powder, 20 g of amino acid seasoning powder, and 30 g of glucose is added to 1 sand of corn salad oil, and gradually heated to about 150° while stirring occasionally. After 20 minutes, stop heating, allow to cool, and remove the solids from each other to obtain oil 93 with a pleasant garlic flavor.
Obtain 0g.

Example 5. Add 40 g of roasted oil obtained in Example 1 to 960 g of garlic powder and mix well in a mortar to obtain a powder with a desirable flavor.

Example 6. By dispersing 40 Kf of roast oil obtained in Example 1 into 950 g of concentrated garlic extract using a homogenizer, a concentrated garlic extract having a desirable flavor is obtained.

Example 7. Add 20 g of amino acid seasoning powder and 30 g of dextrin to I kg of corn salad oil, and make approximately 16 g of corn salad oil.
Heat gradually to 0° while stirring occasionally. Approximately 20
After a minute, stop heating and leave to cool. The solid matter was separated in a furnace to obtain 960 g of roasted oil. This roast oil has a slightly weaker aroma than the roast oils of Examples 1 and 2.

Example 8. Add 20 g of polypeptone and 30 g of glucose to Corn Safda Oil I Ky, and gradually heat to about 160° while stirring. Stop heating after about 20 minutes,
Leave to cool. The solids were separated and 960 g of roasted oil was obtained. Compared to the roast oil produced using the amino acid seasoning of Example 1, this roast oil has a slightly aromatic and weak roast feeling.

Next, the powder produced in Example 5 (tentative name: Roasted Garlic Powder) was added to commercially available instant ramen (salt ramen, with attached soup) to see its flavor-enhancing effect. The garlic powder used to produce the powder of Example 5 was used as a control product.

Instant ramen made by adding 2 g of roasted garlic powder per serving of ramen D. Instant ramen made by adding 2 g of garlic powder in the same way as B1. A1 Added nothing at all. Attachment Knoop\.

A panel of 10 people tasted the instant ramen made with chili chisel as C, and each panel ranked it from 1st to 3rd place, giving 5 points for the 1st place, 3 points for the 2nd place, and
The third place was counted as one point, and each score was tallied. The results were as follows.

1) Ranked 1st in terms of aroma B...Score 52 2nd place A...Score 24 3rd place C...Score 14 2) Ranked 1st in terms of taste B...・Score 48 2nd place A...Score 28 3rd place C...Score 14 3) Overall delicious ranking 1st place B...Score 52 2nd place A...Score 24 3rd place C...Score 14 From the above results, it was found that the addition of roasted garlic powder made instant ramen even more delicious.

From the above examples, it was confirmed that the flavored roast oil according to the present invention has excellent effects when used in food preparations and various processed foods.

Patent applicant Kominato Yo

Claims (1)

[Claims] 1' Roast oil rich in aroma and flavor, which is obtained by heating amino acids and monosaccharides, or amino acids, oligosaccharides, or oligovedetides, and monosaccharides with vegetable or animal fats or oils, or by adding dried vegetable powder to these and heating them. .