Fermented onion seasoning liquid

Abstract

The objective is to provide an onion extract that reduces the bitterness and astringency of raw onions and onion extract using a method different from conventional methods. [Solution] The inventors of the present invention conducted diligent research and studies to solve the above problems and discovered that by fermenting onion extract with edible microorganisms such as yeast, they could obtain a composition containing onion extract with reduced bitterness and astringency, thus completing the present invention.

Description

Technical Field

[0001] The present invention relates to a seasoning or food containing an egg extract with reduced bitterness and eggy flavor of eggs.

Background Art

[0002] Eggs are widely used as ingredients, condiments, flavoring agents, etc. in foods such as curry, stew, soup, etc. Eggs are generally used in such food applications because they exhibit their unique sweetness and flavor when heated. In addition, when manufacturing food and beverages industrially, an egg extract may be used when utilizing such egg flavor. Furthermore, since the egg extract contains a large amount of quercetin, a functional component belonging to flavonols, it is used in various applications such as health foods, pharmaceuticals, and bactericides in addition to food applications by utilizing the antioxidant and anti-inflammatory effects of quercetin (Patent Document 1).

[0003] When the egg extract is used for food applications, it is used after heat treatment. However, since browning odor and bitterness occur, various studies have been conducted to solve these problems. For example, after cutting eggs, adding oils and fats, heat-treating for several hours, adding water, extracting soluble components at 60 to 100°C, filtering the extract by pressing, and then removing insoluble components by centrifugation, etc., and obtaining an egg extract through a concentration and drying process (Patent Document 2), a method of distributing and washing with an organic solvent after heat-extracting or heat-treating eggs (Patent Document 3), a method of extracting eggs with an alcohol solvent and removing the alcohol solvent from the extract (Patent Document 4), etc.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

[0005] The present invention aims to provide an onion extract that reduces the bitterness and astringency of raw onions and onion extracts using a method different from conventional methods. [Means for solving the problem]

[0006] The inventors of the present invention conducted diligent research and studies to solve the above problems and discovered that by fermenting onion extract with edible microorganisms such as yeast, they could obtain a composition containing onion extract with reduced bitterness and astringency, thus completing the present invention. The present invention is as follows: (1) Food composition containing fermented onion extract (2) The food composition of claim 1 wherein the fermented onion extract is a yeast fermented product. (3) The food composition according to claim 1 or 2, wherein the fermented onion extract is a fermented product containing 3,4-dimethylthiophene or (Z or E)propenylpropyl trisulfide. (4) A method for producing fermented onion extract, which is obtained by fermenting onion extract with yeast. [Effects of the Invention]

[0007] According to the present invention, an onion extract with reduced bitterness and astringency can be obtained without heat treatment. Furthermore, unexpectedly, the freshness of the onion is preserved even through fermentation, so an onion extract that retains the freshness of the onion while reducing bitterness and astringency can be obtained. [Brief explanation of the drawing]

[0008] [Figure 1] Changes in the aroma component 3,4-dimethylthiophene before and after fermentation [Figure 2] Changes in the aroma component (Z or E) propenylpropyl trisulfide before and after fermentation. [Modes for carrying out the invention]

[0009] The onion extract used as a raw material in this invention is not limited by its manufacturing method; any method used in ordinary food manufacturing may be used. For example, methods include separating solid and liquid components from raw onions by pressing to produce onion extract, crushing raw onions and then pressing them, or using the effluent discharged when cutting raw onions as onion extract. Commercially available onion extract can also be used. In this invention, "raw onion" refers to an onion that has not been heated. While raw onion extract can be used in this invention, heated onion extract can also be used. The heating method can be any general heating method used in food manufacturing, and there are no particular restrictions. Generally, heating is done at 50°C to 100°C for about 10 seconds to 7200 seconds. After heating, the cooling method is optional, including whether or not it is necessary. Heated onion extract may lose its freshness, but in this invention, a fermented composition with a fresh feel can be obtained even when using heated onion extract.

[0010] The onions used in the production of the onion extract, which is the raw material for this invention, are not limited to any particular variety and can be used regardless of whether they are peeled or not. In this invention, the onion bulb portion, which is the part that is normally consumed, is used.

[0011] The present invention involves a fermentation process in which yeast is added to onion extract, which serves as the fermentation raw material. Any yeast that can be used in food production can be used. Examples include brewer's yeast, wine yeast, shochu yeast, sake yeast, fruit wine yeast, baker's yeast, and Torula yeast. Preferably, alcohol-fermenting yeasts such as brewer's yeast, wine yeast, shochu yeast, sake yeast, and fruit wine yeast are used. Particularly preferred are wine yeast and sake yeast. The yeast used in the present invention is not limited to any yeast that can be used in fermented products such as general foods, beverages, and alcoholic beverages.

[0012] The present invention can be produced by fermenting onion extract with yeast. As an example of a specific production method, the yeast cells mentioned above are inoculated into the onion extract, which is the fermentation raw material, and fermentation is carried out. The onion extract may be heat-treated before fermentation. In addition to onion extract, carbohydrates other than those derived from onion extract may be added. Examples of carbohydrates include those commonly used in the production of wine, shochu, and sake, such as fruit juices such as grape juice, kiwi juice, apple juice, blueberry juice, and apricot juice, or concentrated juices thereof, grains such as rice, wheat, millet, and corn, or potatoes such as sweet potatoes, glucose, and fructose.

[0013] Yeast cells may be directly inoculated into onion extract or a mixture containing onion extract and sugars, or the yeast strain may be cultured in YPD medium, which is commonly used as a yeast medium (pre-culture), and then the resulting cells may be inoculated into onion extract or a mixture containing onion extract and sugars (hereinafter referred to as "main culture medium") for fermentation (main culture). For fermentation conditions, the pre-culture method used in the production of alcoholic beverages may be used, and generally, static culture at 25°C for 2 days can be exemplified. Fermentation can be carried out by inoculating the aforementioned pre-culture solution into the main culture medium prepared in advance and culturing it. For fermentation conditions, general fermentation conditions for wine, shochu, mirin, etc., can be used, and there are no particular restrictions. Typically, culture at 4 to 35°C, preferably 15 to 30°C, for 8 to 14 days can be exemplified. Sugars, onion extract, and other necessary ingredients for fermentation may also be added during fermentation. For fermentation, static fermentation, stirring fermentation, shaking fermentation, etc., can be used, and there are no restrictions.

[0014] Furthermore, in the present invention, in addition to onion extract and sugars, other additives such as acids (e.g., lactic acid, malic acid, tartaric acid, sulfite, etc.), salts (e.g., sodium chloride, calcium hydrogen phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, ammonium sulfate, etc.), deacidifiers (e.g., calcium carbonate, ammonia, etc.), and yeast fermentation aids (composed of all or part of inactive yeast, yeast extract, yeast cell wall, ammonium phosphate, magnesium sulfate, thiamine hydrochloride, folic acid, calcium pantothenate, niacin, biotin) may be added during fermentation to create conditions suitable for fermentation.

[0015] The fermented onion extract thus obtained can be used as it is or, if necessary, after heat sterilization, and finally filled into packaging containers to be manufactured as products distributed on the market, such as liquid seasonings, brewed seasonings, and alcoholic beverages. Further, the liquid seasonings and the like thus manufactured can be mixed, heated, or combined with other seasonings as necessary, such as soy sauce, miso, mirin, vinegar, salt, yeast extract, protein hydrolysate, amino acid-containing seasoning liquid, vegetable extract, fish and shellfish extract, livestock meat extract, etc., and food materials such as saccharides, sesame, pepper, sansho pepper, garlic, ginger, green onion, shellfish, fish eggs, vegetables, livestock meat, fish and shellfish, etc., and finally sealed or packaged in containers to manufacture processed foods. In the present invention, there is no limitation on the alcohol concentration, and an alcohol concentration appropriately adjusted by those skilled in the art can be adopted according to the form of the product and the like.

[0016] The fermented onion extract and the mixture in the previous stage of the present invention can be added to various foods and beverages for use. For example, curry, stew, soup, dressing, sauce for grilled meat, powder soup, consommé soup, ramen soup, livestock meat products, confectioneries, side dishes, frozen foods, retort foods, canned foods, health foods, beverages, etc. can be mentioned.

Example

[0017] The present invention will be described in more detail below, but the present invention is not limited to the following description.

Example

[0018] Fermentation was carried out using the onion extract (onion) generated when cutting raw onions into small pieces. The fermentation conditions were formulated as described in Table 1, and static fermentation was carried out at 20 °C for 9 days on a 500 g scale. After the fermentation was completed, the solid matter containing the bacterial cells was separated to obtain a fermentation broth. The wine yeast used was Saccharomyces cerevisiae: VIN13 (manufactured by Anchor).

[0019] <0000l02>

Table 1

[0020] The alcohol content after fermentation was 11.2% for the control, 11.7% for grape juice + onion extract, and 12.4% for the onion extract. Alcohol content was measured using a simple analytical method (Alcomate). Next, sensory evaluations were conducted by adding the following mixtures to beef bowls: regular wine fermented according to the proportions shown in Table 1, mixed with unfermented onions, fermented fruit juice and onions, and fermented onions. The beef bowls were prepared by adding 5% of each fermented liquid (1.5% for unfermented onions) to a sauce consisting of 18% soy sauce, 12% sugar, 3% spices, and 0.5% seasonings (amino acids, etc.), then adding beef and sliced ​​onions, and cooking the mixture. The evaluations were conducted by a panel of three experts. The evaluation results are shown in Table 2.

[0021] [Table 2]

[0022] Commercially available non-oil Japanese-style dressings were each given 3% of fermented fruit juice and onion, and 3% of fermented onion, and a sensory evaluation was conducted by a panel of three experts. The evaluation results are shown in Table 3.

[0023] [Table 3]

[0024] (Heating test) Next, a heat resistance test was conducted on the onion fermentation liquid. The tolerance test used fermented fruit juice and onion, fermented onion, and a control group prepared as 30% onion juice and 11% alcohol. A 20% aqueous solution of the fermented liquid, or a 20% aqueous solution of the fermented liquid and 20% soy sauce, were prepared and then retorted (120°C for 15 minutes, 121°C for 10 minutes). Afterward, sensory evaluation was performed on each sample by a panel of three experts. The evaluation results and heating test conditions are shown in the table below.

[0025] (1) Retort treatment of a 20% onion fermentation solution (120°C for 10 minutes). [Table 4]

[0026] (2) Retort treatment of a 20% onion fermentation liquid + 20% soy sauce solution (121°C for 15 minutes) [Table 5] [Examples]

[0027] The preparation was carried out in the same manner as described above, except that the wine yeast was replaced with sake yeast (Kyokai yeast K-701) as in Example 1. [Examples]

[0028] A heat resistance test was conducted on the onion fermentation liquid prepared in Example 2 in tomato sauce. Tomato sauce was prepared according to the formulation shown in Table 6, to which 2% of the onion fermentation liquid was added, and the mixture was retorted at 120°C for 15 minutes. Afterward, a sensory evaluation was performed as described above. The evaluation results are shown in Table 7.

[0029] [Table 6]

[0030] (3) Add 2% fermented onion liquid to the tomato sauce and process it in a retort pouch (121°C for 15 minutes). [Table 7]

[0031] The changes in the aroma components 3,4-dimethylthiophene and (Z or E)propenylpropyl trisulfide in the fermentation broth prepared in Examples 1 and 2 were confirmed by GC / MS. The GC / MS conditions were as follows. The content was measured by peak area, and the results are shown in Figures 1 and 2. Pre-treatment conditions: In a vial, add 6 ml of fermentation solution, 2 g of NaCl, 50 μl of 90 ppm cyclohexanol as an internal standard. The headspace gas was introduced, adsorbed using an SPME fiber, and then subjected to GC / MS.

[0032] (GC / MS conditions) Temperature 40℃, hold for 2 minutes → Increase temperature by 4℃ / minute → 230℃, hold for 10 minutes Inlet Mode: Splitless Initial temperature: 250℃ Pressure: 114.5 kPa Purge flow rate: 14.2 mL / min Total flow: 18.3 mL / min Gas saver: On Saver flow rate: 20.0 mL / min Saver time: 2 min Gas type: Helium Column: DB-WAX

[0033] The fermented onion compositions obtained in Examples 1 and 2 showed increased levels of 3,4-dimethylthiophene and (Z or E)propenylpropyl trisulfide. Since 3,4-dimethylthiophene and (Z or E)propenylpropyl trisulfide are aromatic compounds that are abundant in raw onions and are known to decrease with heating, it is believed that the present method increases the aromatic compounds of raw onions, thereby enhancing the freshness of the raw onions. [Industrial applicability]

[0034] Conventional onion extracts were used as seasonings after heat treatment, which compromised the freshness of the onion. However, by fermenting the onion extract with the yeast of the present invention, the bitterness and astringency are reduced, and the freshness can be maintained even after heating, making it usable as a seasoning in a way never before possible. Furthermore, this invention reveals that the bulb of the onion contains quercetin, which has been shown to be involved in symptoms such as hypertension, arteriosclerosis, thrombosis, and diabetes. Because the fermented onion extract of the present invention has reduced bitterness and other unpleasant tastes, quercetin can be easily consumed. [Explanation of symbols]

[0035] Reference numerals in Figures 1 and 2 1. Onion before fermentation 2. Onion fermentation, wine yeast 3. Onion fermentation, sake yeast 4 (Onion + Fruit Juice) Before Fermentation 5. (Onion + Fruit Juice) Fermentation with Wine Yeast 6 (Onion + Fruit Juice) Fermented Sake Yeast

Claims

1. A food composition in which the fermented onion extract, which is a yeast ferment, is a ferment containing 3,4-dimethylthiophene or (Z or E)propenylpropyl trisulfide.

2. A food composition according to claim 2, further comprising alcohol.

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