Seasoning olive oil composition

Abstract

To provide a seasoning olive oil composition capable of reducing the bitter taste of olive oil and being taken with other food products.SOLUTION: One or more auxiliary materials selected from the group consisting of fermented or brewed food products, seasonings, and spices are contained in a total amount of 0.0005-100 pts.mass with respect to 1 mass part of the main material, olive oil, and mixed with the olive oil or added in a separate package in the form of one of a solid, a liquid, powder, etc.SELECTED DRAWING: None

Description

[Technical field]

[0001] This invention reduces the bitterness of olive oil and makes it easier to consume with other foods. The present invention relates to a seasoned olive oil composition characterized by being capable of [Background technology]

[0002] Olive oil extracted from olives contains omega-9 fatty acids that are beneficial to the human body. It is a vegetable oil that contains oleic acid and various other ingredients, and is good for lowering cholesterol. It has been confirmed that it has the effect of reducing bad cholesterol without reducing cholesterol. It also has the effect of preventing arteriosclerosis, high blood pressure, and heart disease, and revitalizing the intestines. It is already widely known that it has various excellent effects such as preventing constipation and improving skin condition. On the other hand, olive oil has a bitter and astringent taste derived from the olive fruit. In some cases, people may dislike eating it because of its flavor. Conventionally, the method of reducing the bitterness and astringency of olive oil to make it easier to drink has been It has already been granted a patent. (Patent Reference 1). However, the patent is for a beverage, not a seasoning oil to be combined with other ingredients. It is not reported in this product category.

[0003] In 2004, the U.S. Food and Drug Administration (FDA) announced that olive oil had the potential to reduce ischemic heart disease. It has been recognized that there is a certain effect of preventing disease. Buoyle is permitted to make claims about its efficacy on product labels. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 6458404 Summary of the Invention [Problem to be solved by the invention]

[0005] This invention reduces the bitterness of olive oil and makes it easier to consume with other foods. The objective of the present invention is to provide a seasoned olive oil composition characterized by the fact that Let us assume that. [Means for solving the problem]

[0006] The present invention relates to olive oil, and is intended to reduce the bitterness and astringency of olive oil. The study aimed to develop a flavoring olive oil composition suitable for this purpose. As a result, when a certain amount of auxiliary ingredients is mixed with the main ingredient olive oil, the olive oil The present invention has been completed based on the discovery that the bitter and astringent taste of sesame oil can be suppressed and taken.

[0007] That is, the present invention provides (1) A seasoned olive oil composition comprising 1 part by mass of olive oil as a main ingredient and 0.0005 to 100 parts by mass of at least one auxiliary ingredient selected from the group consisting of fermented and brewed foods, seasonings and spices. (2) A seasoned olive oil composition comprising at least one auxiliary ingredient selected from the group consisting of fermented / brewed foods, seasonings and spices, mixed with olive oil or packaged separately. Effect of the Invention

[0008] The present invention provides a seasoning oil that can be consumed while suppressing the bitterness and astringency of olive oil. It is now possible to provide the health benefits of olive oil in an easy way. It has become possible to do this.

[0009] The "composition" of the present invention can be prepared in the form of liquid, powder, etc., using olive oil as the main ingredient. It can be used in any form, and each auxiliary ingredient has its own characteristics, such as flavor, based on the properties of the material. The amount of the mixture in the present invention is For every 1 part by mass of the main ingredient, olive oil, each auxiliary ingredient is 0.0005 to 100 parts by mass. It is preferable that the .alpha.-amino acid is a part.

[0010] The main benefits of regular use of olive oil are described below.

[0011] Olive oil contains a lot of omega-9 oleic acid, which is known as the good It has the effect of reducing bad cholesterol without reducing cholesterol. It has been confirmed that regular consumption of olive oil can help prevent arteriosclerosis. It has many beneficial effects, including preventing high blood pressure, preventing heart disease, activating the intestines and preventing constipation. It is already widely recognized that olive oil is It will be possible to prevent angina pectoris, chronic myocardial infarction, cerebral infarction, etc. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] The olive oil of this invention is extra virgin olive oil and pure olive oil. Olive oil is fine too.

[0013] The content of olive oil in the present invention is 1 part by mass of olive oil as the main ingredient. The amount of the secondary material is 0.0005 to 100 parts by mass. More preferably, The content is 0.001 to 50 parts by mass.

[0014] The method for producing the seasoned olive oil composition of the present invention is not particularly limited, but for example, For example, the following methods can be mentioned. Mix the supplement with the oil or put the supplement in a separate package. Just apply it to the target ingredients.

[0015] The fermented and brewed foods that are the auxiliary materials of the present invention include sake, wine, miso, soy sauce, chili bean paste, vinegar, dried bonito flakes, Worcestershire sauce, pickles, kimchi, zha cai, sauerkraut, black garlic, Tabasco, cheese, yogurt, etc., and any of these can be used in any form, such as solid, liquid, powder, etc. The auxiliary materials are not limited to the types listed above, and other types can also be used.

[0016] Representative examples of the seasonings that are the auxiliary materials of the present invention include salt, sugar, ketchup, etc., but salt is classified into rock salt, solar salt, and sardine salt depending on the manufacturing method. Spices are classified into various types based on the form, the part used, and botanical classification, and examples of these include mustard powder, wasabi powder, and Japanese pepper powder, but each type can be used in any form, such as solid, liquid, or powder. These auxiliary materials are not limited to the types listed above, and other types can also be used. EXAMPLES

[0017] The present invention will be described in more detail below with reference to an example in which silken tofu was poured over the seasoned olive oil of the present invention and eaten.

[0018] Example 1 Extra virgin olive oil 9g Dark soy sauce 5g The above ingredients were weighed out and added to 200g of silken tofu in appropriate amounts, which reduced the bitter and astringent taste of the olive oil and made it easier to eat.

[0019] Example 2 Extra virgin olive oil 9g Powdered cheese (Parmesan Weigh out the above ingredients and add them to 200g of silken tofu. The bitter and astringent taste of the leave oil was mitigated and it was easy to eat.

[0020] Example 3: 9g extra virgin olive oil, 3g miso (koji miso) Weigh out the above ingredients, dissolve the miso in 3g of water, mash it, and mix it with 200g of silken tofu. This helped to soften the bitter and astringent taste of the olive oil and made it easier to eat.

[0021] Test Example 1: Evaluation of the bitterness and astringency of olive oil A method The auxiliary materials in Examples 1 to 3 were weighed, and 20 people poured them over 200 g of silken tofu and ate them. The bitterness and astringency of the olive oil were evaluated based on the following 5-level evaluation criteria. The results are shown in Table 1. Evaluation criteria 5: The bitterness has been reduced 4: The bitterness and astringency have been slightly reduced 3: The bitterness remained the same 2: The bitterness has become slightly stronger 1: The bitterness has increased

[0022] [Table 1]

[0023] B result 20 adult men and women were asked to eat Examples 1 to 3. 18 people answered that the bitterness and astringency of olive oil was lessened or slightly lessened. For Example 2, 8 people said that the bitterness and astringency of olive oil was lessened or slightly lessened. In addition, 15 people answered that the bitterness and astringency of olive oil was not noticeable in Example 3. answered that their symptoms had eased or slightly eased.

[0024] The main ingredient is olive oil, and the secondary ingredients are used to express their own characteristics. The mass parts can be changed depending on the food to be eaten with it. For example, soy sauce is 1.0 mass parts. Above 100ml, the soy sauce flavor is too strong and the olive oil is difficult to taste. If you add less than a certain amount, the effect of reducing the bitterness and astringency of olive oil will be weakened.

[0025] The olive oil beverage of the present invention is mainly made of olive oil and is useful for promoting health. It is excellent at reducing the bitterness and astringency of olive oil.

[0026] The preferred embodiments of the present invention have been described above. The present invention is not limited to the above, and includes all modifications within the scope of the present invention. Can be enjoyed.

Claims

1. Fermented and brewed foods, seasonings and spices for every 1 part by mass of olive oil as the main ingredient A seasoned olive oil composition comprising at least one auxiliary material selected from the group consisting of 0.0005 to 100 parts by mass in total.

2. This seasoned olive oil composition comprises at least one auxiliary ingredient selected from the group consisting of fermented / brewed foods, seasonings and spices, mixed with olive oil or attached in a separate package.

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