JP7426777B2 - Method for producing flavored oil, method for producing edible oil and fat composition, and method for producing food - Google Patents

Description

The present invention relates to a method for producing flavored oil with good production efficiency, a method for producing an edible oil and fat composition, and a method for producing food using the flavored oil, which is sufficiently imparted with the flavor of a dry food.

Flavored oils are known that are obtained by treating food ingredients with edible fats and oils to impart flavors derived from the food ingredients. Flavored oils are the unique flavors derived from various ingredients, such as vegetables such as green onions, onions, garlic, chili peppers, and basil, seafood such as shrimp, dried sardines, and dried bonito flakes, and seasonings such as soy sauce. Since it is possible to easily cook and process foods with increased oxidation, it is popular not only for business use such as restaurant cooking and frozen food processing, but also for general household consumers.

As a method for producing such a flavored oil, for example, a naturally sourced vegetable edible material and an edible oil or fat are heat-denatured in the presence of a blended fragrance composition, and the resulting heat-denatured product is heated. (Patent Document 1), a method of separating and collecting a heat-denatured flavor component produced from a flavor material (Patent Document 1), in which a flavor material is pretreated with heating in the absence of oil; Known methods include a method in which a certain amount of ingredients are blended and heated to extract flavor components (Patent Document 2), and a method in which edible fats and oils, vegetables, and monosaccharides are heated (Patent Document 3).

Japanese Unexamined Patent Publication No. 58-40063 Japanese Patent Application Publication No. 10-262561 Japanese Patent Application Publication No. 2013-201905

However, it cannot be said that the flavor derived from the ingredients is sufficiently imparted to the flavored oils obtained using conventional techniques, and production efficiency is reduced due to the ingredients burning in the pots used to produce flavored oils. There was a problem.

Therefore, an object of the present invention is to provide a method for producing flavored oil with good production efficiency, which is sufficiently imparted with the flavor of a dried food.

In order to achieve the above object, the present inventors added dry food after heating the fat to a predetermined temperature or higher, and continued heating until the temperature reached a predetermined temperature or higher, thereby sufficiently imparting the flavor of the dry food. The present inventors have discovered that flavored oil can be produced with high production efficiency, and have completed the present invention.

That is, one aspect of the present invention is a first heating step of heating fats and oils to 100° C. or higher;
a dry food addition step of adding a dried food to the oil and fat heated to 100° C. or higher in the first heating step; and a second heating step of heating the oil or fat to 160° C. or higher and holding it at that temperature for a predetermined period of time. The present invention provides a method for producing a flavored oil, the method comprising:

According to the above invention, it is possible to obtain a flavored oil that sufficiently imparts the flavor of a dried food, imparts a fragrant flavor, suppresses burning of the dried food, and does not give an unpleasant burnt flavor. In addition, since dry foods are prevented from sticking to the pot and the pot can be kept clean, production efficiency is improved. Furthermore, since the dried foods are less likely to stick to each other, the aroma can be efficiently transferred from the dried foods to the oil, making it possible to obtain flavored oil with a strong flavor.

Another feature of the present invention is a stir-frying step of frying a moisture-containing flavor-imparting food in oil and fat, a first heating step of adding oil and heating it to 100°C or higher, and a first heating step in which the oil is heated to 100°C. A dry food addition step of adding a dry food in the above state, and a second heating step of heating the fat to 160° C. or higher and holding it at that temperature for a predetermined time. A manufacturing method is provided.

According to the above-mentioned invention, the flavor derived from the moisture-containing flavored food that can impart a good aroma even when it contains moisture, and the flavor that originates from a dry food that can impart a good aroma even when it is dry are good. A flavored oil can be obtained.

In the dry food addition step of the method for producing flavored oil of the present invention, it is preferable to add the dry food while heating the fat or oil to a temperature not lower than 105°C.

In the second heating step of the method for producing flavored oil of the present invention, it is preferable to maintain the temperature of the fat or oil at 200° C. or lower.

The amount of the dry food added in the dry food addition step of the method for producing flavored oil of the present invention is preferably 3 to 30 parts by mass per 100 parts by mass of fat or oil. According to this, it is possible to obtain a flavored oil that gives a stronger flavor to dried foods.

In the method for producing flavored oil of the present invention, the dried food is preferably one or two selected from garlic and onion.

In the method for producing flavored oil of the present invention, the water-containing flavored food is preferably one or more selected from green onion, garlic, and onion.

Furthermore, the present invention provides a method for producing an edible oil or fat composition, characterized in that the edible oil or fat contains the flavored oil obtained by the above production method.

Furthermore, the present invention provides a food product characterized in that the food product contains one or more selected from the flavor oil obtained by the above production method and the edible oil/fat composition obtained by the above production method. A manufacturing method is provided.

According to one of the methods for producing a flavored oil of the present invention, it is possible to obtain a flavored oil that has a flavor derived from dried food and aroma, but does not have an unpleasant burnt flavor. In addition, the dry food is prevented from sticking to the pot, and the pot can be kept clean, making it possible to efficiently obtain flavored oil. Furthermore, since the dried foods are less likely to stick to each other, the aroma can be efficiently transferred from the dried foods to the oil, making it possible to obtain flavored oil with a strong flavor.

According to another method for producing a flavored oil of the present invention, the flavor derived from a water-containing flavored food that can be flavored well in a moist state, and the good scent in a dry state can be obtained. It is possible to obtain a flavored oil that is well imparted with the flavor derived from a dry food that can be flavored with food.

Furthermore, according to the food manufacturing method of the present invention, it is possible to provide a food that is well imparted with the flavor of a dry food or a moisture-containing flavored food.

One of the methods for producing flavored oil of the present invention includes a first heating step of heating fats and oils to 100°C or higher, and a dry food product in which dried food is added in a state where the fats and oils have reached 100°C or higher in the first heating step. The method includes an addition step and a second heating step of heating the fat or oil to 160° C. or higher and holding it at that temperature for a predetermined period of time.

Another method for producing flavored oil of the present invention includes a stir-frying step of frying a moisture-containing flavored food in oil and fat, a first heating step of adding oil and fat and heating it to 100°C or higher, and the first heating step. The process includes a dry food addition step in which dry food is added to the oil and fat at a temperature of 100° C. or higher, and a second heating step in which the oil and fat are heated to 160° C. or higher and held at that temperature for a predetermined period of time.

In the present invention, there are no particular limitations on the fats and oils, and any edible fats and oils may be used as appropriate. For example, vegetable oils such as rapeseed oil (canola oil), corn oil, palm oil, cottonseed oil, safflower oil, rice oil, soybean oil, olive oil, sesame oil, sunflower oil, peanut oil, palm kernel oil, coconut oil, beef tallow, and pork fat. , animal fats such as chicken fat, and processed fats and oils obtained by subjecting these fats and oils to fractionation, hydrogenation, transesterification, and the like. One type of oil or fat may be used singly, or a mixture of two or more types may be used. Furthermore, the oil and fat used to stir-fry the moisture-containing flavor-imparting food and the oil and fat to be added may be the same type or different types.

In the present invention, a dried food refers to a food whose water content has been reduced to 20% by mass or less by processing such as heating or depressurization. Compared to using foods with a high water content, using dried foods can prevent the temperature of the fats and oils from dropping when the food is added to the fats and oils, improving production efficiency and concentrating the flavor. By using dried foods, a stronger flavor can be imparted.

Types of foods used for dry foods include garlic, onions, green onions, ginger, radish, carrots, cabbage, bean sprouts, chives, burdock, carrots, celery, potatoes, tomatoes, rakkyo, and shallots. Vegetables such as parsley, ginger, chili pepper, nutmeg, cumin, rosemary, pepper, Japanese pepper, wasabi, spices such as basil, mushrooms such as shiitake, shimeji, matsutake, maitake, shrimp, crab, squid, bonito, Seafood such as mackerel, sardines, horse mackerel, and salmon; shellfish such as scallops, clams, and freshwater clams; seaweed such as kelp, wakame, and hijiki; meat such as chicken, pork, beef, and horse meat; and seasonings such as vinegar, sauce, and soy sauce. Examples include, but are not limited to, materials. As dried foods, garlic and onions are particularly preferred since they have a strong flavor in a dry state. One type of dry food may be used alone, or two or more types may be used in combination.

Dry foods can be prepared, for example, by shredding, crushing, or crushing the foods listed above and drying them, or by drying the foods and then shredding, crushing, or crushing them. Methods for drying foods to obtain dried foods are not particularly limited, and include, for example, methods such as hot air drying, freeze drying, sun drying, baking, and frying.

The form of the dried food is not particularly limited, and various forms such as powder, mince, granules, coarse granules, flakes, dice, spheres, rectangles, sheets, and irregular shapes can be adopted. The length of the dried food is not particularly limited, but is preferably 0.1 mm or more and 10 mm or less.

The amount of the dry food added is not particularly limited, but it is preferably 3 to 30 parts by mass, more preferably 5 to 25 parts by mass, per 100 parts by mass of fats and oils. By adding a predetermined amount, it is possible to sufficiently impart flavor and aroma derived from dried foods.

In the present invention, the moisture-containing flavored food refers to a food with a moisture content of 50% or more, and it is preferable to use a food with a moisture content of 60% or more.

As the type of food used for the moisture-containing flavored food, it is possible to use the same foods as those listed above as the type of food used for the dried food. As moisture-containing flavored foods, green onions, garlic, and onions can be preferably exemplified, and green onions are more preferably exemplified, since they have a strong flavor in a moisture-containing state, especially in a raw state. can. One type of water-containing flavored food may be used alone, or two or more types may be used in combination.

The form of the moisture-containing flavored food is not particularly limited, and various forms can be adopted, such as cut, diced, spherical, rectangular, sheet, irregular, and pulverized shapes. The volume of the moisture-containing flavored food is not particularly limited, but is preferably 1 mm ³ or more and 8000 mm ³ or less, more preferably 1 mm ³ or more and 5000 mm ³ or less.

The amount of the water-containing flavor-imparting food added is not particularly limited, but is preferably 3 to 30 parts by mass, more preferably 5 to 25 parts by mass, per 100 parts by mass of fat or oil. By adding a predetermined amount, it is possible to sufficiently impart the flavor derived from the water-containing flavor-imparted food.

In the present invention, there is no particular restriction on the heating means, and heating may be performed by a conventional method such as an electric heating type, a direct burner type, a microwave type, a steam type, a hot air type heating means, etc. provided in a container such as a pot.

It is preferable to add the dry food after heating the fat to 100°C or higher, more preferably to add it after heating it to 105°C or higher, even more preferably to add it after heating it to 115°C or higher, Most preferably, it is added after heating to 140°C or higher. The upper limit of the temperature of the oil and fat when adding the dry food is not particularly limited, but is preferably 200°C or lower, more preferably 180°C or lower. By adding at a predetermined temperature, the flavor and aromatic flavor derived from dried foods can be sufficiently transferred to the oil.

Further, the holding and heating temperature after adding the dry food is preferably 160 to 200°C, more preferably 165 to 190°C. By holding and heating at a predetermined temperature, the flavor and aromatic flavor derived from the dried food can be sufficiently transferred to the oil.

Moisture-containing flavored foods are stir-fried in advance, for example, at an oil temperature of 90 to 110°C, and then fats and oils are added. To give a specific example, oil and fat and a moisture-containing flavored food are put into a pot, and heating and stirring are started. After the oil temperature reaches 100°C, the moisture-containing flavored food is stir-fried for 60 minutes at an oil temperature of 95 to 100°C, and then oil and fat are added. By frying the water-containing flavor-imparting food in advance in oil or fat in this way, the flavor derived from the water-containing flavor-imparting food, which can be flavored well even in a water-containing state, can be efficiently imparted to the oil or fat.

Note that the time from heating the fat or oil to 100° C. or higher until the temperature reaches 160° C. after completing the addition of the dry food is not particularly limited, but is preferably 0 to 60 minutes, more preferably 0 to 40 minutes. However, if the temperature of the fat or oil at the time of completion of addition is 160°C or higher, the heating time is considered to be 0 minutes.

Further, the holding time for heating at 160° C. or higher is not particularly limited, but is preferably 0 to 90 minutes, more preferably 1 to 60 minutes, and even more preferably 3 to 50 minutes.

After this heat treatment, the temperature of the oil or fat is preferably lower than 100°C, more preferably lower than 90°C, and then left to cool or cooled, and the added dry food or moisture-containing flavored food is processed by means such as filtration or centrifugation. can be removed to obtain a flavored oil.

The flavor oil of the present invention thus obtained may be used as it is, or may be diluted with edible oil and fat and used as an edible oil and fat composition.

The flavor oil or edible oil/fat composition obtained as described above can be used in stir-fried foods such as fried rice and stir-fried vegetables, grilled foods such as okonomiyaki, yakisoba, and yakiniku, soups such as ramen soup, consommé soup, curry, and stew. sauces such as pasta sauce, mapo tofu sauce, bitter melon champuru sauce, seasoned meat sauce, gyoza, meat bun fillings, processed meat products such as hamburgers and sausages, cooked rice, cooked rice such as pilaf, and bread rolls. , confectionery and bread products such as cookies, fish sausages, processed seafood products such as kamaboko, fried chicken powder, pancake powder, modified powders such as powdered soup, seasoning sauces, dressings, mayonnaise, ponzu sauce, Chinese food ingredients, hotpot soup It can be used in various foods such as seasonings such as margarine, margarine such as fat spread, fried foods such as French fries, fried chicken, squid rings, and croquettes, and can impart good flavor to them. In other words, cooking oils such as loosening oil, rice cooking oil, frying oil and frying oil, mold release oil such as box oil and baking oil, kneading oil, injection oil and finishing oil for cooking, processing or manufacturing various foods. Flavored oils can be produced by using them as seasoning oils, etc., or by incorporating them into foods by adding, mixing, coating, dissolving, dispersing, emulsifying, etc. after cooking, processing, or manufacturing various foods. The flavor of the food can be enhanced by imparting the flavor derived from the food to the food. Therefore, this is especially important for distributed processed food products such as frozen processed foods, refrigerated processed foods, retort foods, bottled foods, canned foods, dried foods, and boxed lunches, where flavor deterioration or loss during distribution or heating in microwave ovens is a problem. It can be suitably used.

EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples, but these Examples are not intended to limit the present invention in any way. In addition, unless otherwise specified, % indicating the content rate represents mass %.

[Test Example 1]
We investigated the temperature at which dry food (onions) was added.

<Dried food raw materials>
Onion (product name: Onion Mince G5, Kaneka Sun Spice Co., Ltd., moisture 10%, length approximately 3 mm) was used.

<Oils and fats>
Canola oil (product name: Sarasara Canola Oil, J-Oil Mills Co., Ltd.) was used.

<Preparation of flavored oil>
1 kg of canola oil was poured into a 4L stainless steel direct-fired pot, and heating and stirring were started. When the oil temperature reached 25°C (control, Comparative Example 1), 80°C (Comparative Example 2), 105°C (Example 1), and 150°C (Example 2), 200 g of onions were added. Heating was performed until each oil temperature reached 180°C, and when it reached 180°C, the temperature was maintained for 20 minutes. Thereafter, the heating was stopped, and when the oil temperature decreased to 70° C., the oil was filtered through a filter paper to obtain a flavored oil.

<Evaluation>
(1) Evaluation of burntness The bottom of the pot after preparing the flavored oil above was observed and evaluated based on the following evaluation criteria.
(Evaluation criteria for burnt pot)
○: Very little burnt compared to the control △: Less burnt compared to the control ×: Same as the control or more burnt (2) Flavor evaluation Fried rice (Product name: Flavored fried rice with grilled chicken soy sauce, Co., Ltd. 7-Eleven Japan) in the microwave at 1500W for 35 seconds. 1 g of the obtained flavored oil was mixed with 50 g of fried rice, and the mixture was evaluated according to the following evaluation criteria in consultation with expert panelists (n=3).
(Evaluation criteria for onion flavor and aromatic flavor)
◎: Feels very strong compared to the control ○: Feels strongly compared to the control △: Feels slightly stronger than the control ×: Feels the same or weaker than the control (evaluation criteria for unpleasant burnt flavor)
○: Hardly felt △: Slightly felt ×: Feeled

The results are shown in Table 1.

As a result, the flavored oil in which onions were added at an oil temperature of 80°C (Comparative Example 2) had less scorching in the pot than the flavored oil in which onions were added at an oil temperature of 25°C (Comparative Example 1). However, the onion flavor and aromatic flavor were felt to be the same or weak, and an unpleasant burnt flavor was felt. In the flavored oil (Example 1) in which onions were added at an oil temperature of 105°C, there was less scorching in the pot compared to the control. In addition, the onion flavor was felt strongly, the fragrant flavor was felt a little strong, and the unpleasant burnt flavor was felt a little. In the flavored oil (Example 2) in which onions were added at an oil temperature of 150°C, there was very little burnt in the pot compared to the control. In addition, the onion flavor and aromatic flavor were felt very strongly, and the unpleasant burnt flavor was hardly felt.

[Test Example 2]
We investigated the temperature at which dry food (garlic) was added.

<Dried food raw materials>
Garlic (product name: Garlic Course A, Yasuma Co., Ltd., moisture 10%, length approximately 1 mm) was used.

<Preparation of flavored oil>
1 kg of canola oil was poured into a 4L stainless steel direct-fired pot, and heating and stirring were started. When the oil temperature reached 25°C (control, comparative example 3), 120°C (example 3), and 150°C (example 4), 200 g of garlic was added. When garlic was added when the temperature reached 150°C (Example 4), the oil temperature was 170°C when the addition was completed. Heating was performed until each oil temperature reached 180°C, and when it reached 180°C, the temperature was maintained for 20 minutes. Thereafter, the heating was stopped, and when the oil temperature decreased to 70° C., the oil was filtered through a filter paper to obtain a flavored oil.

<Evaluation>
(1) Evaluation of burnt property Evaluation was performed in the same manner as in Test Example 1 above.
(2) Evaluation of flavor Fried rice (product name: Grilled pork fried rice rice ball with burnt soy sauce, 7-Eleven Japan Co., Ltd.) was heated in a microwave at 1000 W for 10 seconds. 1.5 g of the obtained flavored oil was mixed with 50 g of fried rice, and the mixture was evaluated according to the following evaluation criteria in consultation with expert panelists (n=3).
(Evaluation criteria for garlic flavor and aromatic flavor)
◎: Feels very strong compared to the control ○: Feels strongly compared to the control △: Feels slightly stronger than the control ×: Feels the same or weaker than the control (evaluation criteria for unpleasant burnt flavor)
○: Hardly felt △: Slightly felt ×: Feeled

The results are shown in Table 2.

As a result, the flavored oil in which garlic was added at an oil temperature of 120°C (Example 3) had less scorching in the pot than the flavored oil in which garlic was added at an oil temperature of 25°C (Control, Comparative Example 3). In addition, the garlic flavor was felt to be a little strong, the fragrant flavor was felt to be strong, and the unpleasant burnt flavor was felt to be slightly felt. In the flavored oil (Example 4) in which garlic was added at an oil temperature of 150°C, there was very little burnt in the pot compared to the control. In addition, the garlic flavor and aromatic flavor were felt very strongly, and the unpleasant burnt flavor was hardly felt.

In particular, when garlic was added at an oil temperature of 25°C, as heating continued, the garlic increased in viscosity and the garlic adhered to each other to form lumps. Furthermore, the lumps adhered to the stirring blades, sank and solidified to the bottom of the pot, and were scorched without being dispersed in the oil. As a result, the garlic was not evenly dispersed in the oil, resulting in weak garlic and savory flavors and a strong unpleasant burnt flavor.

On the other hand, when garlic is added at an oil temperature of 150°C, the garlic is denatured by the heat on the oil surface, and as a result, there is almost no adhesion of garlic to each other or adhesion of garlic to the stirring blade or the bottom of the pot. It was evenly distributed. This suggests that the flavor was efficiently transferred to the oil.

[Test Example 3]
The amount of dry food was considered.

<Dried food raw materials>
Onion (product name: Onion Mince G5, Kaneka Sun Spice Co., Ltd., moisture 10%, length approximately 3 mm) was used.

<Preparation of flavored oil>
50 g of canola oil was poured into a 15 cm diameter stainless steel pot, and heating and stirring was started. When the oil temperature reached 150° C., 2.5 g (Example 5), 5 g (Example 6), and 10 g (Example 7) of onions were added. In all cases, the oil temperature was 160° C. or higher when onion addition was completed. Heating was continued until the oil temperature reached 180°C, and heating was stopped when the oil temperature reached 180°C. The oil temperature was lowered to room temperature, and the oil was filtered through a filter paper to obtain a flavored oil. As a control, 50 g of canola oil and 10 g of onions were charged at the same time from the beginning and heated and stirred in the same manner to obtain a flavored oil (control, comparative example 4).

<Evaluation>
(1) Evaluation of burntness The bottom of the pot after preparing the flavored oil above was observed and evaluated based on the following evaluation criteria.
(Evaluation criteria)
○: Less burnt than the control ×: Same as the control or more burnt (2) Evaluation of flavor Evaluation was performed in the same manner as in Test Example 1 above.

The results are shown in Table 3.

As a result, the flavored oils in which onions were added at an oil temperature of 150°C (Examples 5 to 7) had less scorching in the pan compared to the flavored oils in which onions were added from the beginning (control, comparative example 4).

In the flavored oil containing 5 parts by mass of onions (Example 5), compared to the control, the onion flavor was felt to be a little stronger, the fragrant flavor was felt to be stronger, and the unpleasant burnt flavor was hardly felt. In the flavored oil containing 10 parts by mass of onions (Example 6), the onion flavor and aromatic flavor were felt strongly, and the unpleasant burnt flavor was hardly felt compared to the control. In the flavored oil containing 20 parts by mass of onions (Example 7), the onion flavor and aromatic flavor were felt to be very strong, and the unpleasant burnt flavor was hardly felt compared to the control.

[Test Example 4]
Powdered dry food (onion) was used.

<Dried food raw materials>
Onion powder (product name: Onion Powder Snow White, Yasuma Co., Ltd., moisture 5%, length approximately 0.5 mm) was used.

<Preparation of flavored oil>
50 g of canola oil was poured into a 15 cm diameter stainless steel pot, and heating and stirring was started. When the oil temperature reached 150° C., 10 g of onion powder was added. After adding the onion powder, the mixture was heated and stirred, and the temperature reached 160°C 30 seconds later. The mixture was further heated and stirred for 3 minutes, and when the temperature reached 170°C, the heating was stopped. The oil temperature was lowered to room temperature and filtered through filter paper to obtain flavored oil (Example 8).

<Evaluation>
(1) Flavor Evaluation Fried rice (product name: Flavored Fried Rice with Grilled Gara Soy Sauce, 7-Eleven Japan Co., Ltd.) was heated in a microwave at 1500W for 35 seconds. 1 g of the obtained flavored oil was mixed with 50 g of fried rice, and the mixture was evaluated by a panel of experts (n=3).

As a result, the flavored oil containing onion powder (Example 8) had a very strong onion flavor and aromatic flavor.

[Test Example 5]
Flavored oils made using dried foods and water-containing flavored foods were investigated.

<Dried food raw materials>
Garlic (product name: Garlic Course A, Yasuma Co., Ltd., moisture 10%, length approximately 1 mm) was used.

<Moisture-containing flavor-imparting food ingredients>
Long onions (commercially available long onions cut into 5 mm width using a knife, water content 91%, volume approximately 1500 mm ³ ) were used.

<Preparation of flavored oil>
200 g of canola oil and 200 g of green onions were placed in a 4L stainless steel direct-fired pot, and heating and stirring were started. After the oil temperature reached 100°C, green onions were stir-fried for 60 minutes at an oil temperature of 95 to 100°C. Then, 800 g of canola oil was added and heated to 150°C. After the oil temperature reached 150°C, 200g of garlic was added little by little over 10 minutes. The oil temperature at the time garlic addition was completed was 175°C. After the addition of curlicues was completed, the mixture was heated and stirred for 5 minutes, and after the oil temperature reached 180°C, heating and stirring was continued for another 20 minutes at an oil temperature of 175 to 180°C, and then the heating was stopped. The oil temperature was lowered to 70°C and the oil was filtered through a filter paper to obtain a flavored oil (Example 9).

<Evaluation>
(1) Evaluation of flavor 200 g of fried rice (product name: Flavored Fried Rice with Fried Garlic Soy Sauce, 7-Eleven Japan Co., Ltd.) was added when the surface of a Teflon (registered trademark) frying pan reached 180° C., and stir-fried for 1 minute. Thereafter, 2 g of flavored oil was added, mixed, and removed from the heat, and evaluated by a panel of experts (n=3).

As a result, in the flavored oil (Example 9) in which green onions were fried in oil and garlic was added, the overall green onion/garlic flavor and fragrant flavor were perceived to be very strong.

Claims (9)

a stir-fry process of frying the moisture-containing flavor-imparting food in oil and fat;
A first heating step of adding fat and oil and heating to 100°C or higher;
a dry food addition step of adding the dry food in a state where the fat and oil reaches 100° C. or higher in the first heating step;
a second heating step of heating the fat to 160° C. or higher and holding it at that temperature for a predetermined time ;
The dried foods include garlic, onions, green onions, ginger, radish, carrots, cabbage, bean sprouts, chives, burdock, celery, potatoes, tomatoes, rakkyo, shallots, shiitake mushrooms, shimeji mushrooms, matsutake mushrooms, maitake mushrooms, shrimp, crabs, squid, A method for producing a flavored oil , characterized in that the flavored oil is at least one selected from bonito, mackerel, sardines, horse mackerel, salmon, scallops, clams, freshwater clams, kelp, wakame, hijiki, chicken, pork, beef, and horsemeat. 2. The method for producing a flavored oil according to claim 1 , wherein in the dry food addition step, the dry food is added in a state where the oil or fat is heated to a temperature not lower than 105°C. The method for producing flavored oil according to claim 1 or 2 , wherein in the second heating step, the temperature of the fat or oil is maintained at 200°C or less. The method for producing a flavored oil according to any one of claims 1 to 3 , wherein the amount of the dry food added in the dry food addition step is 3 to 30 parts by mass per 100 parts by mass of oil or fat. The method for producing flavored oil according to any one of claims 1 to 4 , wherein the dry food is one or two selected from garlic and onion. The method for producing flavored oil according to any one of claims 1 to 5 , wherein the water-containing flavored food is one or more selected from green onions, garlic, and onions. The method for producing a flavored oil according to any one of claims 1 to 4, wherein the dried food is at least one selected from garlic and onion, and the water-containing flavored food is green onion. A method for producing an edible fat or oil composition, which comprises incorporating a flavored oil obtained by the production method according to any one of claims 1 to 7 into the edible fat or oil. One or two selected from the flavor oil obtained by the production method according to any one of claims 1 to 7 and the edible oil and fat composition obtained by the production method according to claim 8 to the food product. A method for producing a food, characterized by containing more than seeds.