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Agent for enhancing flavor of stewed vegetables

A technology for enhancing agent and stewing, which is applied in the field of vegetable stewing feeling enhancer, can solve the problems of troublesome stewing, poor effect, high cost and the like, and achieves the effect of no cost.

Inactive Publication Date: 2011-08-17
KIRIN KYOWA FOODS COMPANY LIMITED
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, in order to obtain a stewed feeling, it is laborious and costly to stew for a long time. Therefore, not only in industrial production, but also in households, it is desired to be able to easily manufacture food and beverages with a strong stewed feeling.
[0004] Such as vegetable broth extracted from vegetable raw materials containing onions, mushrooms, and shiitake mushrooms (refer to Patent Document 1), by carefully combining raw materials, or by adding edible oils and brewed alcohol to vegetables and heating them Like the method of adding the composition to food and beverages (see Patent Document 2), operations such as adding oil and fat to vegetables and heating are performed, but there are problems such as poor effect or complicated operation.

Method used

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  • Agent for enhancing flavor of stewed vegetables
  • Agent for enhancing flavor of stewed vegetables
  • Agent for enhancing flavor of stewed vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] The hydrolyzate of 7.5 g of galacturonic acid and 50 g of commercially available soybean protein (manufactured by Kyowa Hakko Foods Co., Ltd.) was dissolved in 250 ml of water, and the pH of the solution was adjusted to pH 8.0 with sodium hydroxide, and the The solution was heated for 5 hours. After the solution was cooled, the pH was adjusted to 6.5 with hydrochloric acid, and spray-dried to obtain powder A. In addition, powder B was obtained in the same manner except that galacturonic acid was not used.

[0054] In addition, 7 ml of 6 mol / l hydrochloric acid was added to 1 g of the hydrolyzate of soybean protein used, heated at 100° C. for 22 hours, and the amino acid analyzer was used to calculate the total amino acid content, which was 306 mg.

[0055] In addition, a hydrolyzate of galacturonic acid and gelatin was obtained in the same manner except that a commercially available hydrolyzate of gelatin (pig origin) (manufactured by Kyowa Hakko Foods Co., Ltd.) was u...

Embodiment 2

[0075] 7.5 g of galacturonic acid and 50 g of yeast extract (manufactured by Kyowa Hakka Foods Co., Ltd.) were dissolved in 250 ml of water, the pH of the solution was adjusted to pH 8.0 with sodium hydroxide, and the solution was heated at 90° C. for 5 hours . After the solution was cooled, the pH was adjusted to 6.5 with hydrochloric acid, and spray-dried to obtain powder E. In addition, powder F was obtained in the same manner except that galacturonic acid was not used.

[0076] In addition, the total amino acid amount in 1 g of the yeast extract used was calculated according to the above-mentioned method, and it was 335 mg.

[0077] In addition, vegetable soup is prepared by a conventional method using boiled tomato (hort mat), garlic, onion, bouillon, and the like. Also, beef stew is prepared using beef, tomato, celery, apple, ginger, parsley, potato, carrot, onion, broth, etc.

[0078] Add 1 g of powders E and F to the clear soup prepared in 1 kg of Example 1, the abo...

Embodiment 3

[0090] Dissolve 10 g of galacturonic acid and 50 g of various amino acids recorded in Table 3 in 440 ml of water, and adjust the pH to 8 with hydrochloric acid or sodium hydroxide.

[0091] After adjusting the pH, the solution was heated at 90°C for 5 hours. After heat treatment, the solution was cooled, and the pH was adjusted to 6.5 with hydrochloric acid. The resulting solution was spray dried to obtain a powder.

[0092] Corn chowder is prepared in the usual way using butter, boiled corn (ホールコン), onions, chicken broth, whipped cream, etc. Alternatively, prepare tomato sauce by conventional methods using garlic, onions, boiled tomatoes, carrots, shallots, etc. Alternatively, make kimchi soup using pork, old soup, radish, mushrooms, cabbage, carrots, and kimchi, among others.

[0093] In the clear soup prepared in the embodiment 1 of 1kg, the above-mentioned corn puree, tomato paste and kimchi soup, respectively add the powder of 1g, to the stewing feeling of the food and...

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Abstract

Provided are an agent for enhancing the flavor of stewed vegetables, a food or drink having an enhanced flavor of stewed vegetables and a method for enhancing the flavor of stewed vegetables. More specifically, provided are a method for producing an agent for enhancing the flavor of stewed vegetables characterized by comprising heating an amino acid or a peptide in the coexistence of uronic acid; an agent for enhancing the flavor of stewed vegetables which is produced by the aforesaid method; a stewed vegetable food or drink which contains the aforesaid agent for enhancing the flavor of stewed vegetables; and a method for enhancing the flavor of stewed vegetables of a stewed vegetable food or drink characterized by comprising adding the aforesaid agent for enhancing the flavor of stewed vegetables to the food or drink. The method for enhancing the flavor of stewed vegetables of a food or drink can be carried out by adding uronic acid to a food or drink material containing an amino acid or a peptide such as an animal or vegetable protein hydrolyzate or a hydrolyzate of a microbial culture and then heating the mixture.

Description

technical field [0001] The present invention relates to an agent for enhancing stewed feeling of vegetables, a vegetable stewed food and drink, and a method for enhancing the stewed vegetable feeling of the food and drink. Background technique [0002] Depending on the type of vegetables, they are given a cooking texture by heat cooking such as stewing, frying, steaming, or the like. In particular, food and beverages such as vegetable soup, curry, and stew (stew) that use "stewing" as the main cooking process can enhance the unique flavor of each vegetable in a well-balanced manner by stewing for a long time, and as a result, it can be obtained. Food and beverages that can feel the flavor of vegetables such as richness and sweetness, that is, food and beverages that have a stewed feeling. [0003] However, in order to obtain a stewed feeling, long-time stewing is laborious and costly. Therefore, not only in industrial production but also in households, it is desired to be a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/39A23L1/48A23L27/00A23L23/00A23L35/00
CPCA23L1/2275A23L2/56A23L1/22091A23L1/39A23L23/00A23L27/215A23L27/88
Inventor 胜又忠与次德永税仲久木裕子
Owner KIRIN KYOWA FOODS COMPANY LIMITED
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