[go: up one dir, main page]

WO2022158297A1 - Composition d'huile/graisse comestible, aliment, procédé de production d'une composition d'huile/graisse comestible, procédé de production d'aliment, agent conférant un goût pour aliment, procédé pour conférer un goût à un aliment et procédé pour conserver le goût de l'huile aromatisante - Google Patents

Composition d'huile/graisse comestible, aliment, procédé de production d'une composition d'huile/graisse comestible, procédé de production d'aliment, agent conférant un goût pour aliment, procédé pour conférer un goût à un aliment et procédé pour conserver le goût de l'huile aromatisante Download PDF

Info

Publication number
WO2022158297A1
WO2022158297A1 PCT/JP2022/000186 JP2022000186W WO2022158297A1 WO 2022158297 A1 WO2022158297 A1 WO 2022158297A1 JP 2022000186 W JP2022000186 W JP 2022000186W WO 2022158297 A1 WO2022158297 A1 WO 2022158297A1
Authority
WO
WIPO (PCT)
Prior art keywords
oil
flavor
fat composition
food
edible oil
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2022/000186
Other languages
English (en)
Japanese (ja)
Inventor
敬之 奈須
成人 牧田
千弘 石川
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
J Oil Mills Inc
Original Assignee
J Oil Mills Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by J Oil Mills Inc filed Critical J Oil Mills Inc
Priority to JP2022576594A priority Critical patent/JPWO2022158297A1/ja
Publication of WO2022158297A1 publication Critical patent/WO2022158297A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products

Definitions

  • the present invention relates to flavored oils used in foods.
  • Flavored oils are used for various foods such as vegetables such as green onions, onions, garlic, chili peppers, and basil, seafood such as shrimp, dried sardines, and bonito flakes, and seasonings such as soy sauce. It is an edible oil to which the flavor and ingredients derived from the ingredients are imparted. Flavored oils are also known as edible oils obtained by adding flavors such as fragrances to edible fats and oils to impart flavors and components derived from the flavors. Flavored oil is also known as an edible oil obtained by squeezing a flavored oil raw material. By using flavored oil, it is possible to easily cook and process foods with enhanced unique flavor, so it is not only suitable for commercial use such as cooking in restaurants and frozen food processing, but also for general household consumers. is also well received.
  • Patent Document 1 In general, when applying flavored oil to food, if the food is a chilled or frozen product, there is a problem that the flavor tends to dissipate during storage or microwave heating. In relation to such problems, for example, in Patent Document 1, it is possible to prevent volatilization of flavor components by adding an emulsifier to a liquid flavor oil to form a sol-like or gel-like composition. Furthermore, an invention relating to a sol-like or gel-like composition of flavor oil is disclosed.
  • an object of the present invention is to provide a technique for maintaining the flavor exhibited by flavor oil and preventing its deterioration.
  • the inventors found that the flavor exhibited by the flavor oil can be maintained and its decrease can be effectively reduced by forming the flavor oil in the form of an edible oil composition that is solidified and shaped into small pieces. The inventors have found that it can be prevented, and have completed the present invention.
  • the present invention provides an edible oil and fat composition that contains flavor oil and is solidified and shaped into small pieces.
  • the flavor oil is obtained by (1) mixing an edible oil and a flavor-imparting material, (2) adding a flavor to the edible oil, and/or (3) having a flavor. It is preferably obtained by squeezing oil from an oil raw material.
  • the solid fat content of the oil in the edible oil and fat composition is preferably 20% or more and 90% or less at 10°C and 0% or more and 20% or less at 30°C.
  • the flavor oil content of the edible oil and fat composition is 5% by mass or more and 65% by mass or less.
  • the oil and fat content of the edible oil and fat composition is 70% by mass or more and 100% by mass or less.
  • the above edible oil and fat composition is preferably in the form of small pieces with a maximum length of 1 mm or more and 30 mm or less.
  • the present invention in its second aspect, provides a food containing the above edible oil and fat composition.
  • the food is a type of food that is stored chilled or frozen.
  • the food is a type of food that is eaten after being warmed.
  • a flavor oil and a fat for solidification containing a fat that is solid at room temperature are mixed in their molten state, cooled, and solidified into small pieces.
  • the flavored oil is obtained by (1) mixing an edible oil and a flavoring agent, (2) adding a flavor to the edible oil, and/or (3) It is preferably obtained by squeezing oil from a flavored oil raw material.
  • the edible oil and fat composition has a solid fat content of 20% or more and 90% or less at 10°C and 0% or more at 30°C. It is preferable to obtain one that is 20% or less.
  • an edible oil and fat composition having a flavor oil content of 5% by mass or more and 65% by mass or less.
  • an edible oil and fat composition having a fat content of 70% by mass or more and 100% by mass or less.
  • the present invention provides a method for producing a food, comprising adding the above edible oil and fat composition or the edible oil and fat composition obtained by the above method for producing an edible oil and fat composition to the food. It is something to do.
  • the food is a type of food that is stored chilled or frozen.
  • the food is a type of food that is eaten after being warmed.
  • the present invention provides a food flavor imparting agent containing, as an active ingredient, an edible oil and fat composition that contains a flavor oil and is solidified and shaped into small pieces.
  • the present invention provides a method for imparting flavor to food using an edible oil and fat composition that contains flavor oil and is solidified and shaped into small pieces.
  • the present invention in its seventh aspect, provides a method for maintaining the flavor of a flavored oil by solidifying the flavored oil and molding it into small pieces.
  • the flavor oil is formed in the form of an edible oil and fat composition that is solidified and molded into small pieces, thereby preventing the flavor and components derived from the flavor oil from dissipating, and the flavor exhibited by the flavor oil. can be maintained and its decline prevented.
  • the term "flavored oil” is synonymous with the meaning generally understood by those skilled in the art, and may be any edible oil having a flavor.
  • the first exemplified flavor oil is an edible oil imparted with a flavor/component such as a flavor imparting material obtained by treating fats and oils with a flavor imparting material.
  • a second example is an edible oil imparted with a flavor or component such as a flavor obtained by adding a flavor to a fat or oil.
  • a third example is an edible oil obtained by squeezing a flavored oil raw material.
  • the flavor oil may be imparted with a complex flavor/component by a plurality of types of flavor-imparting components, flavors, or the like.
  • the flavor oil is processed by adding a flavoring agent as exemplified in the second example above, in addition to the method by treating the flavor imparting material as exemplified in the first above.
  • Flavored oils may be prepared jointly or jointly.
  • the flavor oil is an edible oil obtained by squeezing the oil raw material having the flavor exemplified in the third above, and using this as a base oil, Or it may be a flavor oil prepared by the second exemplified method.
  • base oils and fats used to prepare the above flavored oils there are no particular restrictions on the base oils and fats used to prepare the above flavored oils, and edible ones can be used as appropriate.
  • One type of oil may be used alone, or two or more types may be mixed in advance, or two or more types may be used in combination by adding them sequentially or together. good too.
  • rapeseed oil, soybean oil and corn oil are preferred, and rapeseed oil is more preferred.
  • these fats and oils can be suitably used also when further diluting the above-mentioned flavor oils prepared or prepared.
  • Flavor-imparting materials for the preparation of the flavor oil include, for example, green onions, onions, cabbages, bean sprouts, chives, burdock roots, carrots, celery, potatoes, tomatoes and other vegetables, parsley, garlic, ginger, Spices such as red pepper, nutmeg, cumin, rosemary, pepper, Japanese pepper, Sichuan pepper, wasabi, basil, mushrooms such as shiitake, shimeji, matsutake, maitake, shrimp, crab, squid, bonito, mackerel, sardines, horse mackerel, salmon Seafood such as scallops, clams, clams and other shellfish, kelp, wakame seaweed, hijiki and other seaweeds, chicken, pork, beef, horse meat and other meats, eggs, milk, miso, soy sauce, vinegar, mirin, mayonnaise , ketchup and sake lees, sugars such as glucose, fructose, sucrose and lactose, and amino acids such as alan
  • flavors for preparing the above-mentioned flavor oils include flavor preparations, spice extracts, natural essential oils, and the like.
  • One type of flavor may be used alone, or two or more types may be mixed in advance, or two or more types may be used in combination by adding them sequentially or together. good too.
  • examples of edible oils obtained by squeezing oil from flavored oil raw materials include roasted oils such as roasted sesame oil, and olive oil.
  • roasted oils such as roasted sesame oil, and olive oil.
  • One type of oil may be used alone, or two or more types may be mixed in advance, or two or more types may be used in combination by adding them sequentially or together. good too.
  • the flavor oil must be in the form of an edible oil composition that is solidified and shaped into small pieces. As a result, it is possible to prevent the flavor and components derived from the flavor oil from dissipating, maintain the flavor exhibited by the flavor oil, and prevent its deterioration.
  • the flavor oil and fat for solidification containing fats and oils that are solid at room temperature in a molten state, and then cool.
  • the flavor oil which is normally liquid at room temperature, can be solidified by the action of the solid fat and oil, and can be easily formed into small pieces.
  • a rapid cooling and kneading apparatus such as perfector, combinator and votator may be used for rapid cooling and kneading. Alternatively, it may be kneaded by hand.
  • the molding into small pieces may be performed manually using a cutter or the like, or the pellets may be passed through a mold having a hole of a predetermined diameter and extruded from the hole to form string-like or elongated pellets having a predetermined diameter. It is also possible to perform molding such as cutting the material molded into a shape such as a shape into a predetermined length along the length direction.
  • the method of solidification and molding into small pieces is not limited to these methods.
  • vegetable oils such as rapeseed oil, soybean oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, and peanut oil
  • medium-chain fatty acid triglycerides that are liquid at 25°C.
  • Processed oils and fats that have undergone fractionation, hydrogenation, transesterification, etc. are solid at 25 ° C, cocoa butter, palm oil, palm kernel oil, vegetable oils such as coconut oil, beef tallow, lard, chicken fat , milk fat, fish oil and other animal fats, or processed fats obtained by subjecting these fats to fractionation, hydrogenation, transesterification, etc., and mixed oils of these fats, which are solid at 25°C.
  • the mixed oils of these fats and oils that are liquid at 25°C those that are solid at 25°C are also included.
  • palm oil, palm kernel oil, palm stearin (palm high melting point part), palm mid fraction (palm medium melting point part), or transesterified oils of these fats and oils are preferred. These may be used singly, or two or more of them may be mixed in advance, or two or more of them may be used in combination by adding them sequentially or together. good too.
  • the total amount of these fats and oils in the form of the solidifying fat is preferably 10% by mass or more and 100% by mass or less, more preferably 30% by mass or more and 100% by mass or less. Preferably, it contains 50% by mass or more and 100% by mass or less, even more preferably 70% by mass or more and 100% by mass or less, and 80% by mass or more and 100% by mass or less.
  • the solidifying fat is most preferred. In addition, it is preferable to mix 30 parts by mass or more and 1000 parts by mass or less of the solidifying fat with 100 parts by mass of the flavor oil, more preferably 50 parts by mass or more and 800 parts by mass or less, and 80 parts by mass. It is more preferable to mix 100 to 500 parts by mass, and most preferably 150 to 400 parts by mass.
  • the solid fat content of the oil in the edible oil and fat composition is preferably 20% or more and 90% or less at 10 ° C., and 25% or more and 90% or less. is more preferably 30% or more and 80% or less, even more preferably 35% or more and 75% or less, and most preferably 40% or more and 70% or less.
  • the solid fat content of the fat in the edible fat composition is preferably 0% or more and 20% or less at 30° C., more preferably 0% or more and 18% or less, and 1% or more and 17% or less. more preferably 2% or more and 15% or less, and most preferably 3% or more and 12% or less.
  • the solid fat content of the fat in the edible fat composition is preferably 5% or more and 50% or less at 20°C, more preferably 10% or more and 40% or less. In addition, the solid fat content of the fat in the edible fat composition is preferably 0% or more and 15% or less at 35°C, and more preferably 0% or more and 10% or less. If the solid fat content of the oil in the edible oil and fat composition is less than the above range, it becomes difficult to solidify and form small pieces of the flavor oil, which is generally liquid at room temperature. Moreover, when the solid fat content exceeds the above range, it becomes difficult to uniformly mix and evenly disperse the flavor oil.
  • the solid fat content can be measured according to Method I described in AOCS Official Method Cd16-93.
  • the flavor oil content is preferably 5% by mass or more and 65% by mass or less, more preferably 8% by mass or more and 60% by mass or less, It is more preferably 10% by mass or more and 55% by mass or less, even more preferably 15% by mass or more and 50% by mass or less, and most preferably 15% by mass or more and 40% by mass or less. If the flavor oil content is less than the above range, the flavor imparting effect of the edible oil and fat composition is weakened. Moreover, when the flavor oil content exceeds the above range, it becomes difficult to solidify the flavor oil and form it into small pieces, although the flavor oil is generally liquid at room temperature.
  • the edible oil and fat composition provided by the present invention preferably has a fat content of 70% by mass or more and 100% by mass or less, more preferably 75% by mass or more and 100% by mass or less. It is more preferably 85% by mass or more and 100% by mass or less, and most preferably 90% by mass or more and 100% by mass or less. If the oil content is less than the above range, the flavor-imparting effect of the edible oil composition having a low oil content is weakened, whereas the flavor and components derived from the flavor oil are generally compatible with the oil. Also, when it is solidified and molded into small pieces, its shape stability is poor.
  • the fat content can be measured according to the standard fat analysis test method (established by the Japan Oil Chemists' Society).
  • the edible oil and fat composition provided by the present invention is not limited, it is preferably in the form of small pieces with a maximum length of 1 mm or more and 30 mm or less, more preferably in the form of small pieces of 3 mm or more and 30 mm or less. It is more preferably in the form of small pieces of 25 mm or less, even more preferably in the form of small pieces of 5 mm or more and 20 mm or less, and most preferably in the shape of small pieces of 7 mm or more and 15 mm or less. If the maximum length is less than the above range, the effect of maintaining the flavor exhibited by the flavor oil and preventing its deterioration may be poor. Moreover, when the maximum length exceeds the above range, workability tends to be poor when producing foods using the edible oil and fat composition.
  • the shape of the small piece is not particularly limited as long as the size is within the above range. Polygonal pillars and circular pillars are preferred, and square pillars and circular pillars are more preferred.
  • the edible oil and fat composition provided by the present invention may contain appropriate additive materials as long as they do not interfere with the desired effects.
  • emulsifiers monoglycerin fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, lecithin, etc.
  • pH adjusters hydroochloric acid, Lactic acid, citric acid, acetic acid, calcium hydroxide, caustic soda, sodium carbonate, sodium bicarbonate, sodium acetate, etc.
  • salts saltsalt, phosphate, glutamate, citrate, gluconate, carbonate, etc.
  • protein milk protein, egg white, wheat protein, etc.
  • amino acids enzymes (transglutaminase, protease, etc.), carbohydrates, dietary fibers, pigments, antioxidants, water, etc., or two or more.
  • the edible oil-and-fat composition provided by the present invention can be used in desired foods, as appropriate, depending on the characteristics of the flavor oil used in the edible-oil-and-fat composition.
  • fried rice, stir-fried vegetables, scrambled eggs, sautéed spinach, etc., okonomiyaki, yakisoba, grilled meat, etc. sauces such as mapo tofu sauce, pasta sauce, seasoned meat sauce, ramen soup, Soups such as consommé soup, curry, and stew; processed meat products such as gyoza dumplings, meat buns, hamburgers and sausages; cooked rice such as cooked rice and pilaf; Processed marine products, fried chicken powder, chijimi powder, adjusted powders such as powdered soups, seasoning sauces, dressings, mayonnaise, ponzu, seasonings such as Chinese food ingredients, hot pot soup, margarines such as margarine and fat spreads , French fries, fried chicken, squid rings, croquettes and other fried foods
  • the manner in which it is used in food there are no particular restrictions on the manner in which it is used in food, and it may be used so that the desired flavor is imparted to the food.
  • it may be used by mixing or sprinkling on food after cooking, or may be used by mixing or sprinkling on ingredients or food ingredients before cooking.
  • it is preferable to add it to food while maintaining the shape of small pieces. When it is no longer crumbly, the effect of maintaining flavor and preventing its deterioration may be weakened.
  • the edible oil and fat composition provided by the present invention is preferably applied to foods that are stored chilled or frozen. Moreover, it is preferably applied to foods that are to be warmed before being eaten. According to this, the flavor of such food is more likely to deteriorate during the storage period or when heated, but this can be prevented.
  • the present invention provides a food flavor imparting agent containing the edible oil and fat composition described above as an active ingredient.
  • the present invention also provides a method for imparting flavor to foods using the edible oil and fat composition described above.
  • a further object is to provide a method for preserving the flavor of a flavored oil by solidifying the flavored oil and molding it into small pieces.
  • the range of foods to which the edible oil and fat composition provided by the present invention can be applied is not limited to human use, and can also be applied to animal feeds and feeds.
  • Green onion-flavored oil As the green onion-flavored oil, “J-OILPRO green onion oil” (J-Oil Mills Co., Ltd.) was used.
  • Basil-flavored oil As the basil-flavored oil, “J-OILPRO Olive & Basil Oil” (J-Oil Mills Co., Ltd.) was used.
  • Meat-flavored oil As the meat-flavored oil, “Beef Oil BF-1” (Ohta Oil Co., Ltd.) was used.
  • Table 2 shows the solid fat content, flavor oil content, and fat content of each of the preparation examples 1-1 to 1-6.
  • the solid fat content of the fat in the edible fat composition was measured by dissolving and mixing the fat for solidification and the flavor oil and measuring according to Method I described in AOCS Official Method Cd 16b-93 (hereinafter, preparation example The same applies to each preparation example of 2-1 to 2-4).
  • ⁇ Test Example 1> A certain amount of meat-flavored oil was added to fried rice in a liquid state, and an edible oil and fat composition that was solidified and prepared in the form of small pieces (Preparation Example 1-1 or Preparation Example 1-2). It was examined whether there was a difference in their flavor when eaten after the period had elapsed. Specifically, after cooling the cooked fried rice, add meat-flavored oil in the amount and shape shown in Table 3, store in a refrigerator for 1 day (D + 1) or 2 days (D + 2), and then heat at 500 W. A sensory evaluation of the flavor was carried out by heating for 2 minutes.
  • ⁇ Test Example 2> There are two types of fried rice, one in which the egg-flavored oil is added in a liquid state, and the other in the form of an edible oil and fat composition that is solidified and prepared into small pieces (Preparation Example 1-3 or Preparation Example 1-4). It was examined whether there was a difference in their flavor when eaten after the period had elapsed. Specifically, after cooling the cooked fried rice, add egg-flavored oil in the amount and shape shown in Table 5, store in the refrigerator for 1 day (D + 1) or 2 days (D + 2), then store at 500 W A sensory evaluation of the flavor was carried out by heating for 2 minutes.
  • Evaluation was carried out by a panel of six experts, with the strength of the flavor when the egg-flavored oil of Test Example 2-1 was added in liquid form and stored for one day, then microwaved and eaten, with 5 points (control). It was carried out by scoring according to the same scoring criteria as in Example 1. Table 6 shows the results of summarizing the average evaluation scores of each specialized panel.
  • Test Example 2-1 Test Example 2-2, or Test Example 2-3, as can be seen from the comparison between the results of refrigerated storage for 1 day (D+1) and refrigerated storage for 2 days (D+2), respectively.
  • Extension of the storage period from refrigerated storage for 1 day (D+1) to refrigerated storage for 2 days (D+2) tended to weaken the egg flavor imparted to the fried rice.
  • the tendency of the flavor to be weakened was reduced by adding in the form of solidified and molded into small pieces.
  • ⁇ Test Example 3> There is a certain amount of green onion-flavored oil added to fried rice in a liquid state, and an edible oil and fat composition that is solidified and prepared in the form of small pieces (Preparation Example 1-5 or Preparation Example 1-6). It was examined whether there was a difference in their flavor when eaten after the period had elapsed. Specifically, after cooling the cooked fried rice, add the green onion-flavored oil in the amount and shape shown in Table 7, store in the refrigerator for 1 day (D + 1) or 2 days (D + 2), then heat at 500 W A sensory evaluation of the flavor was carried out by heating for 2 minutes.
  • Example 8 shows the results of summarizing the average evaluation scores of each specialized panel.
  • Test Example 3-1 Test Example 3-2, or Test Example 3-3, as can be seen from the comparison between the results of refrigerated storage for 1 day (D+1) and refrigerated storage for 2 days (D+2), respectively.
  • D+1 refrigerated storage for 1 day
  • D+2 refrigerated storage for 2 days
  • Table 10 shows the solid fat content, flavor oil content, and fat content of each of the preparation examples 2-1 to 2-4.
  • ⁇ Test Example 4> One in which the egg-flavored oil was added to the frozen pilaf in a liquid state, and the other in the form of an edible oil and fat composition (Preparation Example 2-1) that was solidified and prepared in the form of small pieces, after cooking. It was examined whether there was a difference in their flavor when eaten. Specifically, egg-flavored oil was added to the frozen pilaf in the amount and shape shown in Table 11, and on the day of addition (D + 0), the range was increased at 500 W for 2 minutes to perform a sensory evaluation of the flavor. rice field.
  • Evaluation is performed by a panel of six experts, with the strength of flavor when adding the egg-flavored oil of Test Example 4-1 in liquid form being set at 5 points (control), and scoring based on the same scoring criteria as in Test Example 1. It was done by Table 12 shows the results of summarizing the average evaluation scores of each specialized panel.
  • the amount added to the frozen pilaf was better when the egg-flavored oil was added in the form of a solidified edible oil composition prepared into small pieces, rather than in a liquid state. Despite the smaller amount, the egg flavor was felt more strongly. It is believed that this is because solidifying the egg-flavored oil and molding it into small pieces can reduce the loss of flavor and components that occurs during microwave heating.
  • ⁇ Test Example 5> One in which the basil-flavored oil was added as a liquid to the frozen pilaf, and one in which the edible oil and fat composition (Preparation Example 2-2) solidified and prepared in the form of small pieces was added. It was examined whether there was a difference in their flavor when eaten. Specifically, basil-flavored oil was added to the frozen pilaf in the amount and shape shown in Table 13, and on the day of addition (D + 0), the range was increased at 500 W for 2 minutes to perform a sensory evaluation of the flavor. rice field.
  • Evaluation is performed by a panel of six experts, with the strength of flavor when adding the basil flavored oil of Test Example 5-1 in liquid form as 5 points (control), and scoring according to the same scoring criteria as in Test Example 1. It was done by Table 14 shows the results of summarizing the average evaluation scores of each specialized panel.
  • ⁇ Test Example 6> One in which the meat-flavored oil was added to the frozen pilaf as it was in a liquid state, and the other in the form of an edible oil and fat composition (Preparation Example 2-3) that was solidified and prepared in the form of small pieces. It was examined whether there was a difference in their flavor when eaten. Specifically, the animal meat flavor oil was added to the frozen pilaf in the amount and shape shown in Table 15, and on the day of addition (D + 0), the range was increased at 500 W for 2 minutes to perform a sensory evaluation of the flavor. rice field.
  • Evaluation is performed by a panel of six experts, with the strength of flavor when adding the meat flavor oil of Test Example 6-1 in liquid form as 5 points (control), and scoring according to the same scoring criteria as in Test Example 1. It was done by Table 16 shows the results of summarizing the average evaluation scores of each specialized panel.
  • the evaluation is performed by a panel of six experts, with the strength of the flavor when adding the egg-flavored oil of Test Example 7-1 in liquid form as 5 points (control), and scoring according to the same scoring criteria as in Test Example 1. It was done by Table 18 shows the results of summarizing the average evaluation score values of each specialized panel.
  • ⁇ Test Example 8> One in which basil-flavored oil was added to chilled doria as it was in a liquid state, and the other in the form of an edible oil and fat composition (Preparation Example 2-2) that was solidified and prepared in the form of small pieces, after a certain period of time It was examined whether there was a difference in their flavor when eaten. Specifically, basil-flavored oil was added to chilled doria in the amounts and shapes shown in Table 19, stored in a refrigerator for 2 days (D + 2), and then microwaved at 500 W for 2 minutes to enhance the flavor. made an evaluation.
  • Evaluation is performed by a panel of six experts, with the strength of flavor when adding the basil-flavored oil of Test Example 8-1 in liquid form as 5 points (control), and scoring according to the same scoring criteria as in Test Example 1. It was done by Table 20 shows the results of summarizing the average evaluation scores of each specialized panel.
  • Evaluation is performed by a panel of six experts, with the strength of flavor when adding the meat flavor oil of Test Example 9-1 in liquid form as 5 points (control), and scoring according to the same scoring criteria as in Test Example 1. It was done by Table 22 shows the results of summarizing the average evaluation scores of each specialized panel.
  • Evaluation is performed by a panel of six experts, with the strength of the flavor when adding the Sichuan pepper-flavored oil of Test Example 10-1 in liquid form as 5 points (control), and scoring according to the same scoring criteria as in Test Example 1. It was done by Table 24 shows the results of summarizing the average evaluation scores of each specialized panel.
  • the flavor exhibited by the green onion flavored oil was in the order of 1 mm square > 10 mm square > 30 mm square before range-up. Later, the flavor was felt stronger in the order of 1 mm square ⁇ 10 mm square ⁇ 30 mm square. This is thought to be because the smaller the shape of the flavor oil-containing edible fat composition, the more likely the flavor is to dissipate due to microwave heating or the like.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Edible Oils And Fats (AREA)
  • Seasonings (AREA)

Abstract

Est prévue une technologie pour conserver un goût conféré par une huile aromatisante et empêcher la réduction de celui-ci. La composition d'huile/graisse comestible selon la présente invention contient une huile aromatisante, est solidifiée et est formée en petits morceaux. Le procédé de production d'une composition d'huile/graisse comestible selon la présente invention consiste à : mélanger une huile aromatisante et une huile/graisse de solidification qui est solide à température ambiante, lorsqu'elles sont dans un état fondu ; et refroidir le mélange pour la solidification et la formation en petits morceaux. L'agent conférant un goût pour aliment selon la présente invention comprend, comme principe actif, une composition d'huile/graisse comestible qui contient une huile aromatisante et qui est solidifiée et formée en petits morceaux. Le procédé pour conférer un goût à des aliments selon la présente invention utilise une composition d'huile/graisse comestible qui contient une huile aromatisante et qui est solidifiée et formée en petits morceaux. Le procédé de conservation d'un goût d'une huile aromatisante selon la présente invention consiste à solidifier l'huile aromatisante et à former l'huile aromatisante en petits morceaux. En ajoutant cette composition d'huile/graisse comestible à un aliment, l'aliment pouvant être obtenu conserve le goût de l'huile aromatisante.
PCT/JP2022/000186 2021-01-21 2022-01-06 Composition d'huile/graisse comestible, aliment, procédé de production d'une composition d'huile/graisse comestible, procédé de production d'aliment, agent conférant un goût pour aliment, procédé pour conférer un goût à un aliment et procédé pour conserver le goût de l'huile aromatisante Ceased WO2022158297A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2022576594A JPWO2022158297A1 (fr) 2021-01-21 2022-01-06

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2021008103 2021-01-21
JP2021-008103 2021-01-21

Publications (1)

Publication Number Publication Date
WO2022158297A1 true WO2022158297A1 (fr) 2022-07-28

Family

ID=82548840

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2022/000186 Ceased WO2022158297A1 (fr) 2021-01-21 2022-01-06 Composition d'huile/graisse comestible, aliment, procédé de production d'une composition d'huile/graisse comestible, procédé de production d'aliment, agent conférant un goût pour aliment, procédé pour conférer un goût à un aliment et procédé pour conserver le goût de l'huile aromatisante

Country Status (3)

Country Link
JP (1) JPWO2022158297A1 (fr)
TW (1) TW202245607A (fr)
WO (1) WO2022158297A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115606781A (zh) * 2022-09-22 2023-01-17 四川成都中农大现代农业产业研究院 麻味油凝胶及其制备方法

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58116652A (ja) * 1981-12-28 1983-07-11 Marukin Shoyu Kk 油脂含有顆粒調味料及びその製造方法
JPH03183441A (ja) * 1989-12-12 1991-08-09 Noboru Yamada 固形香味油の製造法
JP2000050795A (ja) * 1998-08-07 2000-02-22 Ueda Oils & Fats Mfg Co Ltd 粉粒体状油脂およびその製造方法
WO2017126665A1 (fr) * 2016-01-21 2017-07-27 日清オイリオグループ株式会社 Agent de transformation en poudre pour composant liquide
WO2019102914A1 (fr) * 2017-11-22 2019-05-31 株式会社Ｊ－オイルミルズ Procédé de fabrication de composition d'huile/graisse en poudre
JP2019154419A (ja) * 2018-03-08 2019-09-19 池田食研株式会社 被覆具材

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58116652A (ja) * 1981-12-28 1983-07-11 Marukin Shoyu Kk 油脂含有顆粒調味料及びその製造方法
JPH03183441A (ja) * 1989-12-12 1991-08-09 Noboru Yamada 固形香味油の製造法
JP2000050795A (ja) * 1998-08-07 2000-02-22 Ueda Oils & Fats Mfg Co Ltd 粉粒体状油脂およびその製造方法
WO2017126665A1 (fr) * 2016-01-21 2017-07-27 日清オイリオグループ株式会社 Agent de transformation en poudre pour composant liquide
WO2019102914A1 (fr) * 2017-11-22 2019-05-31 株式会社Ｊ－オイルミルズ Procédé de fabrication de composition d'huile/graisse en poudre
JP2019154419A (ja) * 2018-03-08 2019-09-19 池田食研株式会社 被覆具材

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115606781A (zh) * 2022-09-22 2023-01-17 四川成都中农大现代农业产业研究院 麻味油凝胶及其制备方法

Also Published As

Publication number Publication date
JPWO2022158297A1 (fr) 2022-07-28
TW202245607A (zh) 2022-12-01

Similar Documents

Publication Publication Date Title
JP6630093B2 (ja) 畜肉加工品用固形状水中油型乳化脂
WO2018123596A1 (fr) Agent inhibiteur d'odeur désagréable
JP6361853B2 (ja) ルウ用油中水型乳化物及びそれを使用したソース類またはスープ類
JP2004154028A (ja) ルウの製造方法
WO2022158297A1 (fr) Composition d'huile/graisse comestible, aliment, procédé de production d'une composition d'huile/graisse comestible, procédé de production d'aliment, agent conférant un goût pour aliment, procédé pour conférer un goût à un aliment et procédé pour conserver le goût de l'huile aromatisante
JP6668541B1 (ja) 酢酸含有惣菜の製造方法
TW201924531A (zh) 粉末油脂組成物之製造方法
JP6776408B1 (ja) 酢酸含有飲食品の酸味抑制方法
JP7519903B2 (ja) 香味油の製造方法、香味油混合油の製造方法、及び食品への香ばしさ風味の付与方法
JP5690099B2 (ja) 乳化状パスタソース
US20190166867A1 (en) Oil or fat composition for fried foods, method for producing oil or fat composition for fried foods, method for producing fried foods, and method for imparting cheese flavor to fried foods
JP2001029050A (ja) 含水固形ルー用油脂組成物
JP2002000237A (ja) 魚落し身と眼窩脂肪組織を用いたサラミ風味食品及びその製造方法
JP4351038B2 (ja) 生食に供する魚肉加工品の品質改良剤
JP6412738B2 (ja) 肉質改良剤
JP7372816B2 (ja) 野菜炒め用調味料
JP2003047404A (ja) コロッケ練り込み用油脂組成物
JPH10215762A (ja) 油漬け食材、該製法およびこれを用いた加工食品
AU2023221129A1 (en) Oil or fat composition for rich flavor enhancement
JP7055676B2 (ja) 加熱調理用油脂組成物
JP2002191315A (ja) 食用たれ及びたれを付けた食品
JP2023044007A (ja) 食肉用調味液、食肉加工食品の製造方法および食肉加工食品の食感改良方法
JP3909067B2 (ja) 調味用流動状食品とその製造方法
JP2021000075A (ja) 酢酸含有惣菜の製造方法
WO2025211389A1 (fr) Procédé d'amélioration du ramollissement d'un produit contenant des protéines végétales

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 22742422

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 2022576594

Country of ref document: JP

Kind code of ref document: A

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 22742422

Country of ref document: EP

Kind code of ref document: A1