WO2018186326A1

WO2018186326A1 - Method for producing edible fat and oil composition, and method for masking unpleasant flavor of foodstuff

Info

Publication number: WO2018186326A1
Application number: PCT/JP2018/014060
Authority: WO
Inventors: 竹彦関口; 今義　潤
Original assignee: 株式会社Ｊ－オイルミルズ
Priority date: 2017-04-03
Filing date: 2018-04-02
Publication date: 2018-10-11
Also published as: JP7143280B2; TW201841570A; JPWO2018186326A1

Abstract

Provided are: a method for producing an edible fat and oil composition effective for masking the unpleasant flavor of a foodstuff; a masking method using the edible fat and oil composition obtained by said producing method; and a method for manufacturing a food in which an unpleasant flavor is suppressed. The edible fat and oil composition is obtained by adding, to edible fat and oil, 0.05-13 mass% of roasted oil that is obtained by roasting and extracting without crushing a corn wet germ. When foodstuffs, such as fish and shellfish and vegetable protein are cooked with this edible fat and oil composition, the unpleasant flavor of the foodstuffs is masked. Preferably, the roasting condition of the corn wet germ satisfies a value calculated by formula (1) being 52-230 inclusive. (T-100) × t0.2 (1) (In formula (1), T: Roasting temperature (˚C), t: Roasting time (min.))

Description

Method for producing edible oil and fat composition and method for masking unpleasant flavor of food

The present invention relates to a method for producing an edible oil / fat composition and a method for masking an unpleasant flavor of foods such as seafood or vegetable proteins.

Corn oil is obtained by squeezing oil from a dry germ obtained by drying the germs separated by the dry milling process or a wet germ obtained by drying the germs separated by the wet milling process.

On the other hand, roasted oil is given a fragrant flavor by roasting oil raw materials, mixed with edible fats and oils such as soybean oil, rapeseed oil, corn oil, safflower oil, sunflower oil, palm oil, etc. It has been used to enhance the flavor of edible oils and fats and to flavor various foods.

For example, Patent Document 1 describes a method for producing a roasted oil having a fragrant and good flavor obtained by using dry germ as an oil raw material, roasting it, and then extracting the oil by pressing. Has been.

Also, some foods emit unpleasant odors caused by the ingredients, and food compositions for masking the unpleasant odors have been developed.

For example, in Patent Document 2, the flavor oil produced in the step of mixing and heating the fat and yeast extract and the step of removing the solid content after heating masks the odor of animal fat typified by lard and beef tallow. It is described as having an effect.

Japanese Patent Laid-Open No. 5-140583 JP 2010-81886 A

However, the oil recovery rate obtained by squeezing dry germ is about 20%, and it cannot be said that the recovery efficiency is high. On the other hand, the oil recovery rate of wet germs was about 50%, and the recovery efficiency was not low, but the oil components obtained from wet germs tended to produce a strong unpleasant flavor when roasted.

On the other hand, as shown in Patent Document 2, it is known that a specific flavor oil has an effect of masking the odor of animal fat, but it is more effective for unpleasant flavors of foods such as seafood and vegetable proteins. There is a need for compositions that can be masked.

Therefore, an object of the present invention is to provide a method for producing an edible oil / fat composition effective for masking an unpleasant flavor of a food, and a method for masking an unpleasant flavor of a food using the edible oil / fat composition obtained by the production method. Is to provide.

As a result of intensive research on the above problems, the inventors of the present invention obtained roasted oil by roasting and squeezing corn wet germs, and obtaining it by adding a predetermined amount to edible fats and oils. It was found that the obtained edible oil / fat composition masks the unpleasant flavor of foods such as seafood and vegetable proteins, and the present invention has been completed.

That is, in the first aspect of the present invention, roasted oil obtained by roasting and squeezing without pulverizing corn wet germ is added to edible fats and oils in an amount of 0.05% by mass to 13% by mass. The manufacturing method of the edible oil-fat composition characterized by these is provided.

According to the method for producing an edible oil / fat composition of the present invention, an edible oil / fat composition capable of masking the unpleasant flavor of foods such as seafood and vegetable proteins can be obtained.

In the said invention, it is preferable that the conditions calculated by the following formula | equation (1) satisfy | fill the conditions of roasting of corn wet germ 52-230.
(T-100) × t ^0.2 (1)
(However, in the above formula (1), T is roasting temperature (° C.), and t is roasting time (minutes).)

According to this, the masking effect of unpleasant flavors of flavors and ingredients can be further enhanced.

The second aspect of the present invention is to provide a method for masking an unpleasant flavor of a food, characterized in that the food is cooked with the edible oil / fat composition of the present invention. According to the masking method of the present invention, it is possible to effectively mask the unpleasant flavors of foods such as seafood and vegetable proteins, thereby improving the flavor of the foods.

In the above invention, the food material is preferably one or two selected from seafood and vegetable proteins. The present invention is particularly effective for masking unpleasant flavors of foods as described above.

In addition, it is preferable that the cooking is oil. INDUSTRIAL APPLICABILITY The present invention can effectively mask the unpleasant flavor of food that occurs when the above food is oiled.

The third aspect of the present invention provides a food cooked with the edible oil / fat composition of the present invention. According to this, the foodstuff by which the unpleasant flavor of foodstuffs was masked effectively can be obtained.

According to the method for producing an edible oil / fat composition of the present invention, an edible oil / fat composition capable of masking the unpleasant flavor of foods such as seafood and vegetable proteins can be obtained. Moreover, according to the masking method of the present invention, it is possible to effectively mask the unpleasant flavors of foods such as seafood and vegetable proteins, thereby improving the flavor of the foods.

The roasted oil used in the present invention is obtained by roasting and squeezing corn wet germ without crushing.

Corn corn can be separated from corn grains in a process called wet milling. As an example of this step, first, corn kernels are immersed in a dilute sulfite solution for about 48 hours to swell the corn kernels. By soaking, the endosperm contains water and settles in the lower part, and the germ containing much oil gathers in the upper part. Then, the embryo collected at the upper part is collected due to the specific gravity difference. A corn wet germ is obtained by drying the collected germ.

The corn wet germ obtained as described above is roasted without being crushed. The roasting method is not particularly limited, and can be performed by heating corn wet germ from the outside via electric heat, hot air, burner, microwave, or the like.

The roasting conditions are the following formula (1)
(T-100) × t ^0.2 (1)
(However, in the above formula (1), T is roasting temperature (° C.), and t is roasting time (minutes).)
The value calculated in (1) preferably satisfies 52 or more and 230 or less, more preferably 52 or more and 180 or less, and further preferably 80 or more and 115 or less. Here, the roasting time in this invention means the time of the state which reached 105 degreeC or more and 200 degrees C or less. The temperature during the roasting time only needs to be included in the above range, and need not be kept constant. The roasting temperature in the present invention means an average temperature in a state where the temperature reaches 105 ° C. or more and 200 ° C. or less. The roasting temperature is preferably 110 ° C. or higher and 200 ° C. or lower, more preferably 140 ° C. or higher and 200 ° C. or lower, and further preferably 140 ° C. or higher and 170 ° C. or lower. The roasting time is preferably from 3 minutes to 100 minutes, more preferably from 10 minutes to 100 minutes, and even more preferably from 10 minutes to 45 minutes. By roasting the oil raw material under the above roasting conditions, an edible oil and fat composition capable of masking the unpleasant flavor of foods such as seafood and vegetable proteins can be produced.

Next, the corn wet germ roasted as described above is squeezed to obtain roasted oil. There are no particular limitations on the method of squeezing the oil, and for example, it can be carried out using an expeller-type squeezer comprising a casing formed in a cylindrical shape and a screw rotatably provided therein.

The roasted oil obtained by squeezing may be used as it is, or may be subjected to a normal degumming step such as a degumming step, a deoxidizing step, a decoloring step, and a deodorizing step as necessary.

Here, general methods are employed for the degumming step, deoxidation step, decolorization fixation, and deodorization step. As an example of these methods, the degumming step is a step of hydrating and removing the gums mainly composed of phospholipids contained in the oil, and the deoxidation step is performed by treating with alkaline water, It is a process of removing free fatty acids contained in the oil as soap, and the decolorization process is a process of removing the pigment contained in the oil by adsorbing it on activated clay, etc., and deodorizing and fixing is steam distillation under reduced pressure. This is a step of removing volatile odorous components contained in the oil.

The roasted oil thus obtained is added to the edible oil and fat to produce an edible oil and fat composition. The roasting oil is preferably added to the edible oil and fat in an amount of 0.05% by mass to 13% by mass, more preferably 0.05% by mass to 7% by mass, and more preferably 0.2% by mass to 4% by mass. % Or less is more preferable, and 0.2% by mass or more and 0.8% by mass or less is most preferable. If the amount added is less than 0.05% by mass, the unpleasant flavor of the food tends to be insufficiently masked, and if it is more than 13% by mass, the grain odor and burnt odor tend to be strong.

Edible fats and oils are not particularly limited, but can be selected from animal and vegetable fats and oils in general, such as rapeseed oil, soybean oil, corn oil, safflower oil, sunflower oil, palm oil, rice oil, sesame oil, olive oil, sesame oil, peanut oil , Beef tallow, pork tallow and the like, and edible refined processed fats and oils obtained by processing such as hydrogenation, fractionation, transesterification and the like. In particular, it is preferable to select and use rapeseed oil, soybean oil, palm oil, and palm olein in terms of flavor and the like. Moreover, these edible fats and oils may be used individually by 1 type, and may be used in combination of 2 or more types. The term “palm olein” as used herein means a low melting point part obtained by fractionating palm oil, and includes a low melting point part obtained by fractionating twice or more.

Other additives may be added to the edible oil / fat composition of the present invention in addition to the roasting oil and edible oil / fat as long as the effects of the present invention are not impaired. For example, emulsifiers such as monoglycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, organic acid monoglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, seasonings, flavorings, spices Coloring agents, antioxidants, silicones and the like can be added.

The edible oil / fat composition thus obtained can effectively mask the unpleasant flavor of foods such as seafood and vegetable proteins, and improve the flavor of food. Moreover, an edible oil and fat composition can mask the unpleasant flavor of a foodstuff by cooking a foodstuff in forms, such as frying oil, a dressing, and finishing oil, and can aim at the flavor improvement of a foodstuff. Cooking in the present invention means oiling or applying to ingredients.

The seafood is not particularly limited, and for example, white fish such as walleye pollock, hake, oyster, salmon; red fish such as salmon, skipjack; blue fish such as horse mackerel, sardine, saury, mackerel; shrimp, crab And crustaceans such as octopus, craniopods such as octopus and squid; shellfish such as scallop, sazae, red oyster, oyster, clam, swordfish, clam and mill shell. Examples of foods using seafood include white fish fried, horse mackerel, fried oysters, shrimp cutlet, seafood salad, and marinade. Moreover, although it does not specifically limit as vegetable protein, For example, soybean protein etc. are mentioned.

Examples of foods using vegetable proteins include meat dumplings, mentaka cuts, croquettes, fried chicken, and sweet potatoes.

Also, the edible oil / fat composition according to the present invention can effectively mask the unpleasant flavor of the food, and therefore is suitably used as a frying oil.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

<1. Study of oil raw materials and roasting conditions>
(1) Production of roasted corn oil A corn wet germ (hereinafter also referred to as wet germ) or corn dry germ (hereinafter also referred to as dry germ) is heated in a heater with a stirrer that has been heated to the roasting start temperature shown in Table 1 in advance. Then, it was roasted at the roasting temperature and roasting time shown in Table 1.

The roasted wet germ or dry germ was squeezed with an expeller (compact press expeller V-01, manufactured by Suehiro EPM) to recover the oil. The recovered oil was filtered and degummed to produce roasted corn oil. Alternatively, wet germ or dry germ was squeezed as it was with an expeller to collect the oil, and after filtration, degumming was performed to produce unroasted corn oil.

(2) Test fats and oils Each baked corn oil or non-roasted corn oil was added to rapeseed oil (AJINOMOTO Sarasara Canola Oil, J-Oil Mills Co., Ltd.) so as to be 0.3% by mass to obtain test fats and oils. Rapeseed oil without any addition was used as a control.

(3) Test method Evaluation by meat dumpling containing vegetable protein 200 g of ground pork meat, 20 g of vegetable protein (4 times water) and 4 g of salt were put in a bowl and mixed with a spoon. The plant protein (4-fold water) is obtained by adding 4 g of water 16 g to 4 g of plant protein (RESPONSE 4400, manufactured by Danisco Co., Ltd., soybean) and absorbing water for 1 hour. The mixture was put into a mixer (speed cutter MK-K45, manufactured by Matsushita Electric Works Co., Ltd.) and mixed for 30 seconds to obtain a meat dumpling raw material containing plant protein.

200 g of meat dumpling material containing plant protein was spread in a vat and placed in a freezer (temperature: about −20 ° C.). The meat protein raw material containing the vegetable protein frozen after 2 hours was taken out of the freezer and cut into 12 equal parts. The cut frozen meat protein raw material containing the vegetable protein was fried for 5 minutes with a test oil heated to 150 ° C. to prepare a meat protein containing meat dumpling.

The meat dumplings with plant protein were drained on a net, sampled by two specialist panelists about 10 minutes later, and evaluated on the basis of discussion. Regarding grain odor or burnt odor, “I don't feel at all” was marked with ◎, “I feel very slightly” with ◯, “Slightly felt” with △, and “I feel strongly” with x. Regarding the plant protein flavor, “strongly masking” was marked with “◎”, “masked slightly” with ◯, “slightly masked” with △, and “without masking effect” with ×.

-Evaluation by white fish fry Frozen white fish (white fried, manufactured by Yachiyo Shoji Co., Ltd.) was frozen for 4 minutes with test oil heated to 175 ° C to prepare white fish fried. The white fish fry was drained on a net, sampled by two specialist panelists about 10 minutes later, and evaluated after discussion. Same as above for grain odor or burnt odor, ◎ for fish odor, “strongly masked” ◎, “slightly masked” 〇, “slightly masked” △, “masking effect” “None” was marked with x.

(4) Results -Evaluation with meat dumplings with plant protein Table 1 shows the evaluation with meat dumplings with plant protein. The test fats and oils added with 0.3% by mass of roasted oil obtained using wet germ as an oil raw material showed a masking effect of plant protein flavor (Examples 1 to 11). However, when the value of the formula (1) was 193 or more, although there was a masking effect, the burning odor was a concern (Examples 10 and 11). The test fats and oils using dry germ as an oil raw material did not provide a sufficient masking effect of plant protein flavor (Comparative Examples 2 and 3).

・ Evaluation by white fish fly Table 2 shows the evaluation by white fish fly. In the test fats and oils added with 0.3% by mass of roasted oil obtained using wet germ as an oil raw material, a masking effect of fish odor was observed (Examples 12 to 16). In the test fats and oils using dry germ as an oil raw material, the masking effect of fish odor was not sufficiently obtained (Comparative Examples 6 and 7).

<2. Study of roasted corn oil>
(1) Production of roasted corn oil The wet germ was put into a heating machine with a stirrer heated to a roasting start temperature of 150 ° C. and roasted at 155 ° C. for 30 minutes (the value of the formula (1) is 109). . Thereafter, the wet germ was squeezed with an expeller to collect the oil. The recovered oil was filtered and degummed to produce roasted corn oil.

(2) Test fats and oils The roasted corn oil was added to rapeseed oil at the ratio shown in Table 3 to obtain test fats and oils.

(3) Test method Evaluation using a vegetable protein-containing meat dumpling and evaluation using a white fish fry were performed in the same manner as in “1. Examination of oil raw materials and roasting conditions” above.

(4) Results ・ Evaluation by meat dumplings with plant protein Table 3 shows the evaluation by meat dumplings with plant protein. The test fats and oils to which roasted corn oil was added in an amount of 0.1 to 10% by mass provided a sufficient masking effect of plant protein flavor (Examples 17 to 23). In particular, the test fats and oils to which 0.3 to 10% by mass was added. Then, a strong masking effect was obtained (Examples 18 to 23). However, although the test fat and oil added with 10% by mass had a masking effect, the burning odor was a concern (Example 23).

-Evaluation by white fish fly Table 4 shows the evaluation by white fish fly. With the test fats and oils to which roasted corn oil was added in an amount of 0.1 to 10% by mass, a sufficient masking effect of fish odor was obtained (Examples 24 to 30). A strong masking effect was obtained (Examples 25 to 30). However, although the test fats and oils added at 10% by mass had a masking effect, the burning odor was a concern (Example 30).

<3. Study of refined roasted corn oil>
(1) Production of refined roasted corn oil The wet germ was put into a heating machine with a stirrer heated to a roasting start temperature of 150 ° C. and roasted at 155 ° C. for 30 minutes (the value of the formula (1) is 109). ). Thereafter, the wet germ was squeezed with an expeller to collect the oil. The recovered oil was filtered, degummed, deacidified, decolorized and deodorized to produce purified roasted corn oil.

(2) Test fats and oils The refined roasted corn oil was added to rapeseed oil in the proportions shown in Table 5 to obtain test fats and oils.

(4) Results -Evaluation by meat dumplings containing plant protein Table 5 shows the evaluation by meat dumplings containing plant protein. With the test fats and oils to which 0.1 to 10% by mass of refined roasted corn oil was added, a sufficient masking effect of plant protein flavor was obtained (Examples 31 to 37), and in particular, the test to which 0.3 to 10% by mass was added. With oils and fats, a strong masking effect was obtained (Examples 32-37).

-Evaluation by white fish fly Table 6 shows the evaluation by white fish fly. The test fats and oils to which 0.1 to 10% by mass of refined roasted corn oil was added provided a sufficient masking effect of fish odor (Examples 38 to 44), and in particular, the test oils and fats to which 0.3 to 10% by mass was added. Then, a strong masking effect was obtained (Examples 39 to 44).

Claims

An edible oil / fat composition characterized by adding roast oil obtained by roasting and oiling without crushing corn wet germ to 0.05 to 13% by mass of edible oil / fat. Production method.
The manufacturing method of the edible oil-fat composition of Claim 1 with which the value calculated by the following formula | equation (1) satisfy | fills the conditions of roasting of the said corn wet germ 52-230.
(T-100) × t 0.2 (1)
(However, in the above formula (1), T is roasting temperature (° C.), and t is roasting time (minutes).)
A method for masking an unpleasant flavor of a food material, comprising cooking the food material with the edible oil / fat composition obtained in claim 1.
The method for masking an unpleasant flavor of a foodstuff according to claim 3, wherein the foodstuff is one or two selected from seafood and vegetable protein.
The masking method for an unpleasant flavor of foodstuffs according to claim 3 or 4, wherein the cooking is oil.
Foods cooked with the edible oil / fat composition obtained in claim 1 or 2.