Production method for butter sauce that enhances aroma of fragrant vegetable

Abstract

To provide a production method for butter sauce that enhances aromas of a fragrant vegetable.SOLUTION: A production method for butter sauce includes: heating butter prepared by including 0.5 pt.mass or more and 20 pts.mass or less of xylose relative to 100 pts.mass of butter until the temperature reaches 110°C or higher and 130°C or lower for 11 minutes or longer or for 13 minutes or shorter; and adding a fragrant vegetable of Allium containing alliin and sauteing the mixture.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a butter sauce that enhances the aroma of aromatic vegetables. [Background technology]

[0002] A butter sauce obtained by sautéing aromatic vegetables such as garlic in butter to add flavor, and then adding starch, seasonings, water, etc. and heating the mixture is widely used as a sauce for pasta, meunière, steak, etc. The butter sauce is characterized by the aroma of aromatic vegetables, and in order to enhance this aroma, a method for enhancing the flavor of aromatic vegetables such as garlic, green onion, onion, chive, shallot, and so on is known, in which one or more lower fatty acids selected from isovaleric acid, valeric acid, and isobutyric acid are added to a food such as a sauce in an amount of 0.5 to 10 ppm by weight (see, for example, Patent Document 1). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2018-42484 Summary of the Invention [Problem to be solved by the invention]

[0004] An object of the present invention is to provide a method for producing a butter sauce that enhances the aroma of aromatic vegetables. [Means for solving the problem]

[0005] As a result of extensive research conducted by the inventors to achieve the above-mentioned object, they discovered that the aroma of aromatic vegetables in butter sauce can be enhanced by sautéing aromatic vegetables in butter obtained by adding a specific amount of xylose and heating the butter for a specific time until it reaches a specific temperature, and thus completed the present invention. Therefore, the present invention is a method for producing butter sauce, which comprises heating butter containing 0.5 to 20 parts by mass of xylose per 100 parts by mass of butter for 11 to 13 minutes until the temperature reaches 110°C to 130°C, adding aromatic vegetables of the Allium genus containing alliin, and sautéing the mixture. [Effects of the Invention]

[0006] The method for producing butter sauce of the present invention can enhance the aroma of aromatic vegetables in butter sauce. DETAILED DESCRIPTION OF THE INVENTION

[0007] The present invention will be described in detail below. A butter sauce using typical aromatic vegetables is produced by adding about 50 parts by mass of aromatic vegetables such as garlic per 100 parts by mass of butter to butter that has been heated to 140°C in about 15 minutes, sautéing the mixture, and then adding starch, seasonings, water, and, if necessary, additives such as thickeners that are conventionally used in sauces, and heating the mixture. The present invention is characterized in that aromatic vegetables are sautéed in butter to which 0.5 to 20 parts by mass of xylose has been added per 100 parts by mass of butter, and the butter has been heated for 11 to 13 minutes until the temperature reaches 110°C to 130°C.Other than this, the method for producing butter sauce may be the same as that used in conventional methods.

[0008] The butter used in the present invention is not particularly limited and any butter that has been conventionally used in butter sauces can be used. For example, there can be mentioned fermented butter, which is distinguished by the production method, non-fermented butter, unsalted butter, which is distinguished by the addition of salt, and salted butter.

[0009] The aromatic vegetables used in the present invention are aromatic vegetables of the Allium genus containing alliin, such as garlic, green onions, onions, chives, shallots, shallots, chives, scallions, and garlic. Alliin contained in the aromatic vegetables is converted into allicin by cooking, which produces the aroma characteristic of aromatic vegetables, and the method of the present invention has the effect of enhancing this aroma. The aromatic vegetables can be used without being raw as long as they contain alliin. The shape of the aromatic vegetables is not particularly limited and any shape of aromatic vegetables conventionally used in butter sauces can be used. For example, it can be in the form of a paste, chopped into pieces about 2 mm square, powder, granules, etc.

[0010] In the present invention, butter to which 0.5 parts by mass or more and 20 parts by mass or less of xylose per 100 parts by mass of butter is added is used. If the amount of xylose used is less than 0.5 parts by mass, the effect of enhancing the aroma is weak and a satisfactory effect cannot be obtained, which is unsuitable. If the amount of xylose used exceeds 20 parts by mass, although it has the effect of enhancing the aroma, it is not suitable because it causes unintended sweetness that exceeds the acceptable range. However, maltose, which is a reducing sugar like xylose, does not produce a satisfactory effect.

[0011] In the present invention, the xylose-containing butter is heated to a temperature of 110°C or higher and up to 130°C, but the temperature and heating time can be adjusted by the heating strength. If the temperature is less than 110°C, the effect of enhancing the aroma is weak and a satisfactory effect cannot be obtained, which is unsuitable. If the temperature exceeds 130°C, it will have the effect of intensifying the aroma, but it is not suitable as it will produce an unintended bitterness. If the temperature-reaching time is less than 11 minutes, the effect of enhancing the fragrance is weak and a satisfactory effect cannot be obtained, which is unsuitable. If the temperature is reached for more than 13 minutes, the aroma will be enhanced, but an unintended bitterness will occur, making this unsuitable.

[0012] In the present invention, the xylose-containing butter is used, and the method for producing a butter sauce using conventional aromatic vegetables can be used, except that the temperature and time to reach the temperature are limited. The storage and use methods of the produced butter sauce can be the same as conventional methods, and are not particularly limited. [Example]

[0013] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. [Reference Example 1] Conventional butter sauce manufacturing method 100 parts by mass of butter was placed in a pan and heated for 15 minutes until the temperature reached 140°C. 50 parts by mass of raw garlic paste was added as a flavoring vegetable to the mixture, and sautéed until the total amount was reduced by 10% by mass. To this was added 22 parts by mass of hydroxypropylated phosphate cross-linked starch, seasonings (220 parts by mass of soy sauce, 22 parts by mass of chicken extract, 7 parts by mass of yeast extract), and 700 parts by mass of water, and heated to produce a butter sauce. After the butter sauce had cooled, it was evaluated by 10 panelists according to the following criteria. <Aroma> 5 points: The aroma of aromatic vegetables is strong and very good 4 points: The aroma of aromatic vegetables is slightly strong and good. 3 points average 2 points: The aroma of the herbs is not very noticeable, so it's a little bad. 1 point: The aroma of the herbs is not noticeable. <Sweetness> Unintended sweetness is within acceptable limits and appropriate × Unintended sweetness exceeds the acceptable range and is unsuitable <Bitterness> Unintended bitterness is within acceptable limits and appropriate × Unintended bitterness exceeds the acceptable range and is unsuitable A product was judged to pass if its aroma rating (average score) was 3.5 points or higher and its sweetness and bitterness were appropriate. The obtained evaluation results (average values) are shown in Table 1.

[0014] [Examples 1 to 5, Comparative Examples 1 to 8] Effects of temperature and time required to reach temperature In Reference Example 1, 100 parts by mass of butter was changed to 100 parts by mass of butter blended with 10 parts by mass of xylose, and the temperature and time to reach the temperature were changed as shown in Table 1. Except for this, a butter sauce was produced and evaluated in the same manner as in Reference Example 1. The obtained evaluation results (average values) are shown in Tables 1 and 2.

[0015] [Table 1]

[0016] [Table 2]

[0017] [Examples 6 to 9, Comparative Examples 9 to 10] Effect of the amount of xylose added 1 In Example 5, a butter sauce was produced and evaluated in the same manner as in Example 5, except that the amount of xylose was changed to the amount shown in Table 3, in which 10 parts by mass of xylose was blended with 100 parts by mass of butter. The evaluation results are shown in Table 3.

[0018] [Table 3]

[0019] [Examples 10 to 13, Comparative Examples 11 to 12] Effect of the amount of xylose added 2 In Example 1, a butter sauce was produced and evaluated in the same manner as in Example 1, except that the amount of xylose was changed to the amount shown in Table 4, in which 10 parts by mass of xylose was blended with 100 parts by mass of butter. The evaluation results are shown in Table 4.

[0020] [Table 4]

[0021] Satisfactory results were obtained even with the relatively weak temperature-reaching process.

[0022] [Example 14] Type of aromatic vegetables 1 In Reference Example 1 and Example 5, except that 50 parts by mass of raw garlic paste was replaced with 50 parts by mass of grated raw onion, butter sauce was produced and evaluated in the same manner as in Reference Example 1 and Example 5, and the effect of enhancing the aroma of aromatic vegetables was confirmed, as in Example 5.

[0023] [Example 15] Type of aromatic vegetables 2 In Reference Example 1 and Example 5, except that 50 parts by mass of raw garlic paste was replaced with 50 parts by mass of chopped shallots, butter sauce was produced and evaluated in the same manner as in Reference Example 1 and Example 5, and the effect of enhancing the aroma of aromatic vegetables was confirmed, as in Example 5.

Claims

[Claim 1] A method for producing butter sauce, characterized in that butter containing 0.5 to 20 parts by mass of xylose per 100 parts by mass of butter is heated for 11 to 13 minutes until it reaches a temperature of 110°C to 130°C, and then alliin-containing Allium aromatic vegetables are added and sautéed.

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