JP2007185155A - Flavoring oil for cooking - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain flavoring oil not only emitting good flavor when cooking but also flavorful even when eating after cooking, in the case of using for dishes such as steak and stir-fried dishes. <P>SOLUTION: The flavoring oil is obtained by thickening viscosity of seasoning oil followed by adding particles and paste of spices. The flavoring oil emits good flavor when cooking and leaves flavor even after cooking, and enables appreciation of the flavor when eating. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a flavor oil used for seasoning and manufacturing foods.

Conventionally, flavor oils such as garlic oil have often been used as cooking oils in dishes such as steaks and stir-fried foods for the purpose of improving the flavor. These flavor oils are obtained by heating spices, vegetables, livestock meat, and the like in fats and oils and imparting the flavor to the fats and oils. Various attempts have been made to enhance the flavor of this seasoning oil.
JP-A-60-256344 Japanese Patent No. 2902980

However, these conventional flavor oils give off a very favorable scent by heating during cooking and can help promote appetite, but after cooking the unique scent is almost lost and you can enjoy the flavor when eating Was difficult.
The problem to be solved by the present invention is to provide a flavor oil that not only has a good fragrance during cooking but also has a flavor when eaten after cooking when used in dishes such as steaks and stir-fries.

This invention which solves said subject is the flavor oil for cooking with the following characteristics.
First, the viscosity of a mixed fat / oil with a characteristic fat and oil such as salad oil and seasoning oil is increased, and particulate spice and pasty spice are added thereto. In order to uniformly disperse solid substances such as particulate spices and pasty spices in flavor oil, it is necessary to increase the viscosity of fats and oils. Such emulsifiers are known. (Patent 3497780 gazette: fat thickener and thickened fat composition)

  As the fats and oils, only a flavor oil such as seasoning oil can be used, but if mixed fats and oils to which general fats and oils such as salad oil are added are used, they can be produced at low cost. In order to achieve the object of the present invention, a flavor oil such as seasoning oil may be contained in an amount of 10% by weight or more. In addition, olive oil can be added in an amount of 2 to 3% by weight for the purpose of flavoring for the fried cooking of livestock meat.

  Examples of particulate spices include garlic, pepper, ginger, sesame and the like. These can be used in various sizes and shapes from fine powders with a diameter of 0.5 mm or less to flakes. The content of the particulate spice in the flavor oil is preferably 7% by weight or less if possible. Although the flavor of the raw material after cooking improves by containing a particulate spice in flavor oil, when it exceeds 7 weight%, it will become easy to burn at the time of cooking.

  It is effective to add at least 1% by weight of a pasty spice. Various types of paste-like spices such as garlic and ginger can be selected. The specific paste content may be, for example, grated raw garlic, but it is more preferable that the spice material is once fried with oil and fat and then grated. By fried in advance with oils and fats, it is well-familiar with flavored oil and is difficult to burn when cooking. Since this pasty spice is added for the purpose of reinforcing the flavor of the particulate spice, a synergistic effect can be expected if the same kind of spice as the particulate spice is selected.

When a raw material is cooked using this flavor oil for cooking, the flavor of the flavor oil first emanates due to cooking and heating, and a preferable cooking feeling can be obtained. Further, when eating, a good flavor can be felt by the action of the particulate spices. Pasty spices reinforce this flavor.
Thus, by adding a particulate spice and a pasty spice to the flavor oil, it is possible to obtain a preferable aroma and flavor from cooking to actual eating.

Example 1
The composition of the cooking flavor oil of this example is as follows.
Rapeseed salad oil 70% by weight
10% by weight roasted garlic oil
Garlic powder 5% by weight
Garlic paste 10% by weight
Glycerin fatty acid ester 5% by weight
The case where it cooks using the flavor oil for cooking of a present Example is demonstrated.
(1) First, 10 g of the above cooking flavor oil was added to a frying pan and heated.
(2) Next, 100 g of steak beef sirloin meat was cooked in a frying pan for 3 to 5 minutes.
(3) The sensory evaluation of the flavor of the cooked steak meat was performed.
In this example, a sufficient garlic scent could be felt during cooking, and the flavor could be sufficiently felt after cooking. The evaluation results are shown in Table 1.

(Comparative Example 1)
The composition of the cooking flavor oil of this comparative example is as follows.
Rapeseed salad oil 70% by weight
30% by weight roasted garlic oil
Since the cooking procedure and the like are the same as those in the first embodiment, description thereof is omitted.
As a result, a sufficient scent of garlic could be felt during cooking, but the flavor could not be felt at all after cooking. The evaluation results are shown in Table 1.

(Comparative Example 2)
The composition of the cooking flavor oil of this comparative example is as follows.
Rapeseed salad oil 70% by weight
10% by weight roasted garlic oil
Garlic powder 15% by weight
Glycerin fatty acid ester 5% by weight
Since the cooking procedure and the like are the same as those in the first embodiment, description thereof is omitted.
In this comparative example, a sufficient scent of garlic could be felt during cooking, and the flavor could be slightly felt after cooking. However, the steak meat was scorched overall, and a favorable flavor could not be obtained. The evaluation results are shown in Table 1.

(Comparative Example 3)
The composition of the cooking flavor oil of this comparative example is as follows.
Rapeseed salad oil 70% by weight
Roasted garlic oil 18% by weight
Garlic powder 7% by weight
Glycerin fatty acid ester 5% by weight
Since the cooking procedure and the like are the same as those in the first embodiment, description thereof is omitted.
In this comparative example, a sufficient scent of garlic could be felt during cooking, and the flavor could be slightly felt after cooking. However, the flavor was weak and lacked in aroma. The evaluation results are shown in Table 1.

(Comparative Example 4)
The composition of the cooking flavor oil of this comparative example is as follows.
Rapeseed salad oil 54.9% by weight
10% by weight roasted garlic oil
Garlic powder 0.1% by weight
Garlic paste 30% by weight
Glycerin fatty acid ester 5% by weight
Since the cooking procedure and the like are the same as those in the first embodiment, description thereof is omitted.
In this comparative example, a sufficient garlic scent could be felt during cooking, and the flavor was superior to Comparative Examples 2 and 3 even after cooking. However, the flavor was weak and unsatisfactory compared to Example 1. The evaluation results are shown in Table 1.

(Comparative Example 5)
The composition of the cooking flavor oil of this comparative example is as follows.
Rapeseed salad oil 30% by weight
10% by weight roasted garlic oil
Garlic powder 5% by weight
Garlic paste 50% by weight
Glycerin fatty acid ester 5% by weight
Since the cooking procedure and the like are the same as those in the first embodiment, description thereof is omitted.
In this comparative example, a sufficient garlic scent could be felt during cooking, and the flavor was superior to Comparative Examples 2 and 3 even after cooking. However, the steak meat was burnt and was unfavorable compared to Example 1. The evaluation results are shown in Table 1.

(Comparative Example 6)
The composition of the cooking flavor oil of this comparative example is as follows.
Rapeseed salad oil 79% by weight
10% by weight roasted garlic oil
Garlic powder 5% by weight
Garlic paste 1% by weight
Glycerin fatty acid ester 5% by weight
Since the cooking procedure and the like are the same as those in the first embodiment, description thereof is omitted.
In this comparative example, a sufficient garlic scent could be felt during cooking, and the flavor was superior to Comparative Examples 2 and 3 even after cooking. However, the flavor was weak and unsatisfactory compared to Example 1. The evaluation results are shown in Table 1.

Table 1

(Example 2)
The composition of the cooking flavor oil of this example is as follows.
Rapeseed salad oil 70% by weight
10% by weight of ginger oil
5% by weight of ginger powder
10% by weight of ginger paste
Glycerin fatty acid ester 5% by weight
The case where it cooks using the flavor oil for cooking of a present Example is demonstrated.
(1) First, 10 g of the above cooking flavor oil was added to a frying pan and heated.
(2) Next, 100 g of pork loin was cooked in a frying pan for 3 to 5 minutes.
(3) The sensory evaluation of the flavor of the cooked pork was performed.
In this example, a sufficient ginger aroma could be felt during cooking, and the flavor could be sufficiently felt after cooking.

(Example 3)
The composition of the cooking flavor oil of this example is as follows.
Rapeseed salad oil 70% by weight
Pepper oil 10% by weight
Red pepper powder 5% by weight
Chili paste 10% by weight
Glycerin fatty acid ester 5% by weight
The case where it cooks using the flavor oil for cooking of a present Example is demonstrated.
(1) First, 10 g of the above cooking flavor oil was added to a frying pan and heated.
(2) Next, 100 g of chicken thighs were cooked with a frying pan.
(3) The sensory evaluation of the flavor of the cooked chicken was performed.
In this example, a sufficient scent of pepper could be felt during cooking, and the flavor could be sufficiently felt even after cooking.

  When the flavor oil for cooking of the present invention is used for dishes such as steaks and stir-fried foods, a fragrance is good when cooking and a savory dish can be provided when eating.

Claims (3)

A flavor oil for cooking, which increases the viscosity of a mixture of salad oil and seasoning oil and other fats and oils that have a characteristic flavor, and adds a particulate spice and a pasty spice. The flavor oil for cooking according to claim 1, wherein the content of the particulate spice is in the range of 0.1 wt% to 10 wt%, and the content of the paste-like spice is 1 wt% to 50 wt%. . The flavor oil for cooking according to claim 1, wherein the increased viscosity (at 20 ° C.) is in the range of 10 to 10,000% increase in the viscosity of the raw oil.