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Flavor with cooked-oil and process for producing the same

A manufacturing method and technology of spices, applied in the direction of food preparation, edible oil/fat, edible oil/fat, etc., can solve the problems of low concentration, weak conditioning, stuffy smell, etc.

Active Publication Date: 2008-07-09
TAKASAGO INTERNATIONAL CORPORATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The heat-conditioned oil-based fragrance produced by this method has a high concentration, but there is a problem that unnecessary reaction odor (stink) occurs, etc.
Although the heat-conditioned oily fragrance obtained by this method has a natural conditioning fragrance and a roasted feeling, there are problems in that the surface fragrance is not good, the concentration is low, and the impact is lacking.
The heat-conditioned oil-based fragrance obtained by this method transfers the fragrance of the material itself into the oil, which is natural, but the problem is that the conditioning feeling is weak and the concentration is low
[0013] Furthermore, instead of heating and conditioning oil-based flavors, there is a method of adding vegetables, livestock meat and aquatic products, grains, beans, fruits, and potatoes to an airtight container, heating them, capturing the gas generated at this time, cooling and liquefying, and obtaining aroma. liquid method (refer to Patent Documents 9 to 11), but it is difficult to capture a sufficient amount of flavored liquid with a desired flavor, and it is difficult to obtain a flavored liquid with a high preference for heat-conditioned aroma

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0069] Put 700 g of rice salad oil and 100 g of chopped onion, garlic, and ginger into an autoclave with a condenser, and heat up to 140° C. in 120 minutes while stirring. The water vapor generated at this time is recovered through the condenser. The recovered distillate was 160 g. After reaching 140°C, cool to room temperature, and return the previously recovered distillate to the autoclave. After stirring at room temperature for 15 minutes, the oily phase was separated to remove the extraction residue, and the oily phase was dehydrated to obtain fragrance A.

Embodiment 2

[0092] 700g of Kanura oil, 10g of capsanthin powder, 15g of dill powder, 5g of mustard powder, 15g of black pepper, 40g of turmeric powder, 70g of water, 30g of amino acid solution, 20g of glucose and a food chopper Each 100 g of minced onions, garlic, and ginger is dropped into an autoclave with a condenser tube, heated to 130° C. while stirring. The water vapor generated at this time is recovered through the condenser. The recovered distillate was 100 g. After reaching 130°C, cool to room temperature, and return the previously recovered distillate to the autoclave. After stirring at room temperature for 15 minutes, the oil phase was separated to remove the extraction residue, and the oil phase was dehydrated to obtain fragrance D.

Embodiment 3

[0094] Put 500g of chicken oil, 350g of dried fish, 100g of water, and 50g of soy sauce into an autoclave with a condenser, and heat up to 120°C while stirring. The water vapor generated at this time is recovered through the condenser. The recovered distillate was 100 g. After reaching 120°C, cool to room temperature, and return the previously recovered distillate to the autoclave. After stirring at room temperature for 5 hours, the oil phase was separated to remove the extraction residue, and the oil phase was dehydrated to obtain fragrance E.

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PUM

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Abstract

Add the extract and edible oil to the extraction container equipped with steam and gas capture devices such as condensation tubes, cool the extract after heating, and return the distillate collected by the condensation tube to the extraction container during heating, or make it further processed by edible oil. Oil and fat extraction The distillate obtained by treating the distillate extracts oil and fat and returns it to the above-mentioned extraction vessel, thereby making it possible to manufacture heat-conditioned oil-based fragrances having excellent characteristics. The heating-conditioning oil flavor can be added or compounded into food and drink products directly or in the form of dilution, emulsion, powder, etc. as required.

Description

technical field [0001] The present invention relates to heat conditioning oily fragrance and its production method. More specifically, it relates to the heating of livestock meat, aquatic products, milk and dairy products, seaweed, vegetables, fruits, grains, nuts, coffee, tea, beans, spices and other foods and their processed products, etc. Conditioning oily fragrances and methods for their manufacture. Background technique [0002] So far, the following conditioning methods have been widely used: frying livestock meat, aquatic products, milk and dairy products, seaweed, vegetables and other foods with edible oil, frying out the aroma or deliciousness of these foods, and transferring the deliciousness or aroma to the oil , then use the oil for conditioning. Heat-conditioned oil-based flavors are spices that transfer the flavor of the above-mentioned animal and plant materials to oil when heat-conditioned, and are used in a wide range of fields such as all prepared foods, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/00A23L1/221A23L1/39A23L23/00A23L27/00A23L27/10
CPCA23D7/0053A23D9/00A23L27/115A23L27/26A23L27/60A23L23/00
Inventor 杉浦佳夫渡边晓彦
Owner TAKASAGO INTERNATIONAL CORPORATION
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