Methods for manufacturing food ingredients

Abstract

To provide methods for producing food materials with useful functions. [Solution] A method for producing food materials, comprising the step of heating a composition containing oil and fat, and one or more materials selected from the group consisting of materials derived from Capsicum genus vegetables, materials derived from burdock, and materials derived from Brassica genus vegetables, under specific conditions.

Description

Technical Field

[0001] The present invention relates to a method for producing a food material, and more particularly, to a method for producing a food material that can be suitably used for masking the grassy odor of vegetables and imparting a nutty flavor. The present invention also relates to a method for producing a seasoning using the food material. Furthermore, the present invention also relates to a method for masking the grassy odor of vegetables and a method for imparting a nutty flavor using the food material.

Background Art

[0002] The current environment surrounding the food industry is becoming increasingly severe due to factors such as soaring raw material prices caused by abnormal weather and instability in the international situation, a decrease in production efficiency due to the need to respond to diverse consumer needs with multi-variety and small-lot production, and an increase in labor costs due to a decrease in the working population. Against such a severe background, the development of technologies that can produce food materials with useful functions at low cost and simply is demanded.

[0003] In Patent Document 1, in order to provide a dashi seasoning having umami and cooking texture, it is proposed to blend processed vegetables such as processed onions, processed broccoli, processed garlic, processed tomatoes, and processed asparagus, and heat the obtained blended liquid. In addition, in Patent Document 2, in order to improve the kokumi of a seasoning mainly made of vegetables, at least a processed vegetable is contained in the vegetable-containing seasoning, and the concentration of 2,4-Decadienal when the Brix of the seasoning is converted to 4.0 is set to a specific concentration. In Patent Document 3, in order to provide a liquid seasoning containing ingredients in which a preferable fermented feeling is enhanced in the whole ingredients and the seasoning, and the preferable fermented feeling and the texture of the ingredients are not impaired even after heat cooking, and the eating texture of the ingredients is sufficient, it is proposed to heat a seasoning liquid added with a fermented product containing lipid and vinegar together with dried ingredients in a sealed container. However, none of Patent Documents 1 to 3 describe adding a material derived from a Capsicum vegetable, a material derived from burdock, or a material derived from a Brassica vegetable to oil and heating the obtained composition.

Prior Art Documents

[0004] [Patent Document 1] Japanese Patent Publication No. 2023-25730 [Patent Document 2] Japanese Patent Publication No. 2022-19105 [Patent Document 3] International Publication No. 2019 / 139027 [Overview of the project] [Problems that the invention aims to solve]

[0005] This invention has been made in view of the above circumstances, and the problem it aims to solve is to provide a new method for producing food materials with useful functions. [Means for solving the problem]

[0006] As a result of diligent research to solve the above-mentioned problems, the inventors of the present invention have found that a food material obtained by heating a composition containing oil and fat, and one or more materials selected from the group consisting of materials derived from Capsicum genus vegetables, burdock root, and Brassica genus vegetables, under specific conditions, has useful functions, specifically that it can mask the grassy smell of vegetables and has a desirable aroma (nutty aroma). Based on these findings, the inventors of the present invention have conducted further research and completed the present invention. In other words, the present invention is as follows:

[0007] [Item 1] Oils and fats, as well as materials derived from Capsicum genus vegetables, materials derived from burdock and Brassica genus vegetables A method for producing food materials, comprising the step of heating a composition containing one or more materials selected from the group consisting of derived materials at 110 to 135°C, (1) The content of materials derived from Capsicum genus vegetables in the composition (on a raw basis) is 0.03 parts by weight or more and less than 0.3 parts by weight, or 5 to 20 parts by weight, per 1 part by weight of oil and fat content. The content of Brassica genus-derived materials in the above composition (on a raw basis) is 0.03 to 5 parts by weight per 1 part by weight of oil and fat, and The heating time for the above step is 0.5 to 20 minutes, (2) The content of materials derived from Capsicum genus vegetables in the composition (on a raw basis) is 0.3 parts by weight or more and less than 5 parts by weight per 1 part by weight of oil and fat content, The content of Brassica genus-derived materials in the above composition (on a raw basis) is 0.03 to 5 parts by weight per 1 part by weight of oil and fat, and The heating time for the above process is 0.5 to 60 minutes, (3) The amount of burdock-derived material in the composition (on a raw basis) is 0.3 to 5 parts by weight per 1 part by weight of oil and fat content. The content of Brassica genus-derived materials in the above composition (on a raw basis) is 0.03 to 0.5 parts by weight per 1 part by weight of oil and fat, and The heating time for the above step is 0.5 to 20 minutes, (4) The content of materials derived from Capsicum genus vegetables in the composition (on a raw basis) is 0.3 parts by weight or more and less than 3 parts by weight per 1 part by weight of oil and fat, The heating time for the above step is 0.5 to 20 minutes, (5) The content of materials derived from Capsicum genus vegetables in the composition (on a raw basis) is 3 to 20 parts by weight per 1 part by weight of oil and fat, The heating time in the above step is 5 to 20 minutes, (6) The amount of burdock-derived material in the composition (on a raw basis) is 3 to 20 parts by weight per 1 part by weight of oil and fat, The heating time in the above step is 0.5 to 20 minutes, or (7) The content of materials derived from Brassica genus vegetables in the composition (on a raw basis) is 0.3 to 5 parts by weight per 1 part by weight of oil and fat, A manufacturing method wherein the heating time in the above step is 0.5 to 20 minutes. [Item 2] The method for producing the oil or fat according to Item 1, wherein the oil or fat includes vegetable oil or fat. [Item 3] The manufacturing method according to item 1 or 2, wherein the oil and fat includes soybean oil. [Item 4] The manufacturing method according to any one of items 1 to 3, wherein the food material is for masking the grassy taste of vegetables. [Item 5] The manufacturing method according to any one of items 1 to 3, wherein the food material is for imparting a nutty aroma. [Item 6] A method for producing a seasoning, comprising using a food ingredient obtained by the manufacturing method described in any one of items 1 to 5. [Item 7] The manufacturing method according to Item 6, wherein the seasoning is used in dishes containing vegetables as an ingredient. [Item 8] A method for masking the grassy taste of vegetables, comprising adding a food material obtained by a manufacturing method described in any one of items 1 to 3. [Item 9] A method for imparting a nutty aroma, comprising adding a food material obtained by a manufacturing method described in any one of items 1 to 3. [Effects of the Invention]

[0008] According to the present invention, a method for producing a food material having useful functions can be provided. This food material can be used to mask the grassy taste of vegetables. Furthermore, this food material may have a nutty aroma and can be used to impart a nutty aroma to food. Furthermore, the present invention provides a method for producing a seasoning. This seasoning is made from vegetables. It can mask the grassy taste of vegetables in dishes containing it. Furthermore, this seasoning can impart a nutty aroma to food. Furthermore, the present invention provides a method for masking the grassy smell of vegetables and a method for imparting a nutty aroma. [Modes for carrying out the invention]

[0009] The method for producing food materials of the present invention (which may be simply referred to as "the method for producing food materials of the present invention" in this specification) is characterized in that it includes a step of heating a composition containing oils and fats, and one or more materials selected from the group consisting of materials derived from Capsicum genus vegetables, burdock root, and Brassica genus vegetables. Here, "food material" refers to a composition for use as a raw material for food. Furthermore, "food" is a broad concept that encompasses anything that can be ingested orally, and includes beverages, seasonings, supplements, etc. In this specification, "a composition containing oils and fats, and one or more selected from the group consisting of materials derived from Capsicum genus vegetables, burdock root, and Brassica genus vegetables" may be referred to as "the composition of the present invention" for convenience of explanation. Also, the "step of heating the composition of the present invention (i.e., a composition containing oils and fats, and one or more selected from the group consisting of materials derived from Capsicum genus vegetables, burdock root, and Brassica genus vegetables)" in the manufacturing method of the present invention may be simply referred to as the "heating step."

[0010] The oils and fats contained in the composition of the present invention are not particularly limited as long as they are edible (edible oils and fats), but examples include vegetable oils such as soybean oil, rapeseed oil (including canola oil), corn oil, sesame oil, rice oil, rice bran oil, rice germ oil, safflower oil, coconut oil, palm oil, palm kernel oil, sunflower oil, linseed oil, olive oil, grapeseed oil, and cottonseed oil; and animal oils such as beef tallow, lard, chicken tallow, sheep tallow, whale oil, and milk fat (e.g., butter). Transesterified oils obtained by transesterifying the above oils and fats, and hydrogenated oils obtained by hydrogenating the above oils and fats can also be used. The oils and fats used in the present invention may be refined (e.g., salad oil). These oils and fats may be used individually or in combination of two or more. The oils and fats contained in the composition of the present invention preferably include vegetable oils, and more preferably include soybean oil, rapeseed oil, corn oil, sesame oil, palm oil, and olive oil, with soybean oil being particularly preferred.

[0011] The oil and fat content in the composition of the present invention is preferably 1% by weight or more, more preferably 2% by weight or more, and particularly preferably 3% by weight or more, based on the composition of the present invention. Also, the oil and fat content in the composition of the present invention is preferably 20% by weight or less, more preferably 15% by weight or less, and particularly preferably 12% by weight or less, based on the composition of the present invention.

[0012] The "material derived from a Capsicum vegetable", "material derived from burdock", and "material derived from a Brassica vegetable" contained in the composition of the present invention refer to materials obtained from Capsicum vegetables, burdock, and Brassica vegetables, respectively, and include not only processed products manufactured by subjecting these various vegetables to processing treatments, etc., but also the vegetables themselves (fresh products). Processed products of various vegetables (processed products of Capsicum vegetables, processed products of burdock, processed products of Brassica vegetables) may be in solid form (e.g., powder form, granular form, block form, etc.) or in non-solid form (e.g., liquid form, paste form, etc.). The method for manufacturing processed products of vegetables is not particularly limited as long as it does not impair the object of the present invention. For example, as processing treatments, it may include cutting treatment, crushing treatment, grinding treatment, drying treatment, concentration treatment, dilution treatment, purification treatment, extraction treatment, freezing treatment, thawing treatment, enzyme treatment, combinations of these treatments, etc. Commercially available products (e.g., pepper extract, pepper powder, burdock extract, burdock powder, cabbage extract, cabbage powder, cabbage juice, etc.) may be used for processed products of vegetables. When the vegetables themselves are used as various vegetable-derived materials (material derived from a Capsicum vegetable, material derived from burdock, material derived from a Brassica vegetable) (when fresh products are used as they are ), the vegetables may be cut into an appropriate size and used.

[0013] In the present invention, the "Capsicum vegetables" in the "Capsicum vegetable-derived material" etc. refers to those plants belonging to the genus Capsicum of the Solanaceae family that are generally used for food, and specifically, examples include bell peppers, red bell peppers, paprika, chili peppers, shishito peppers, etc. Therefore, examples of Capsicum vegetable-derived materials include bell pepper-derived materials, red bell pepper-derived materials, paprika-derived materials, chili pepper-derived materials, shishito pepper-derived materials, etc. In the present invention, bell pepper-derived materials can preferably be used as Capsicum vegetable-derived materials.

[0014] In the present invention, the "Brassica vegetables" in the "Brassica vegetable-derived material" etc. refers to those plants belonging to the genus Brassica of the Brassicaceae family that are generally used for food, and specifically, examples include cabbage, Brussels sprouts, Chinese cabbage, komatsuna, chingensai, etc. Therefore, examples of Brassica vegetable-derived materials include cabbage-derived materials, Brussels sprout-derived materials, Chinese cabbage-derived materials, komatsuna-derived materials, chingensai-derived materials, etc. In the present invention, cabbage-derived materials can preferably be used as Brassica vegetable-derived materials.

[0015] The composition of the present invention may optionally contain components other than fats and oils and one or more selected from the group consisting of Capsicum vegetable-derived materials, burdock-derived materials, and Brassica vegetable-derived materials. Such optional components are not particularly limited as long as they do not impair the object of the present invention. Examples include water, soy sauce, sake, vinegar, miso, salt, sugars, mirin, protein hydrolysates, nucleic acids, amino acids, fruit juices, spices, acidulants, sweeteners other than sugars, fragrances, pH adjusters, preservatives, antioxidants, etc. The content of these optional components in the composition of the present invention is not particularly limited as long as it does not impair the object of the present invention, and may be appropriately set according to the type of the optional component, etc. For example, when the composition of the present invention contains water, the water content may be 10 to 80% by weight based on the composition of the present invention. Also, when the composition of the present invention contains soy sauce, the soy sauce content may be 5 to 15% by weight based on the composition of the present invention.

[0016] The heating temperature in the heating step of the manufacturing method of the present invention (i.e., the temperature at which the composition of the present invention is heated) is preferably within a specific range. Specifically, from the viewpoint that the food material obtained by the manufacturing method of the present invention may have higher functionality, the heating temperature in the heating step is preferably 110 to 135°C, more preferably 115 to 133°C, and particularly preferably 120 to 130°C.

[0017] The heating step in the manufacturing method of the present invention (i.e., the step of heating the composition of the present invention) is not particularly limited in terms of the heating method, as long as it can be heated to the specific temperature described above, and any equipment or apparatus may be used as long as it does not impair the purpose of the present invention. For example, the heating of the composition of the present invention can be carried out by filling the composition of the present invention into a container and heating the container. In this case, the container in which the composition of the present invention is filled may be either a sealed container or an open container, but it is preferable to use a sealed container. In one embodiment, the heating step in the manufacturing method of the present invention may involve sealing the composition of the present invention in a sealed container (e.g., a pouch bag, etc.) and heating it to the specific temperature described above using pressurized hot water or steam.

[0018] In one embodiment, the manufacturing method of the present invention is such that (1) the content of Capsicum-derived materials in the composition of the present invention (raw equivalent) is 0.03 parts by weight or more and less than 0.3 parts by weight, or 5 to 20 parts by weight, per 1 part by weight of oil and fat content, and the content of Brassica-derived materials in the composition of the present invention (raw equivalent) is 0.03 to 5 parts by weight per 1 part by weight of oil and fat content, and the heating time of the heating step is 0.5 to 20 minutes.

[0019] In the present invention, the "raw equivalent" content of various vegetable-derived materials (materials derived from Capsicum genus vegetables, burdock-derived materials, and Brassica genus vegetables) in the composition of the present invention is as follows: The actual weight of the vegetable-derived material is converted to the weight of raw vegetables (fresh produce) for calculation. For example, if a processed product (vegetable processed product) obtained by drying or concentrating raw vegetables is used as the vegetable-derived material, the raw equivalent content of the vegetable processed product is calculated by multiplying the actual weight of the vegetable processed product contained in the composition of the present invention by the concentration ratio of the vegetable processed product. To explain in more detail with a specific example (however, the present invention is not limited to this specific example), if the actual weight of the vegetable processed product contained in the composition of the present invention is 1 part by weight per 1 part by weight of oil and fat content, and the vegetable processed product is a fresh product concentrated to 8 to 9 times its weight, then the raw equivalent content of the vegetable processed product in the composition of the present invention is calculated to be 8 to 9 parts by weight per 1 part by weight of oil and fat content. Here, the concentration ratio of processed vegetables can be determined based on the processing treatment applied to the processed vegetables if it is known, or if the processing treatment applied to the processed vegetables is unknown, it can be calculated by measuring the moisture content of the processed vegetables and converting it to the same moisture content as raw vegetables (fresh produce). The moisture content of processed vegetables can be measured using the measurement method described in the "Standard Tables of Food Composition in Japan 2020 (8th Revised Edition)" (compiled by the Resources Survey Subcommittee of the Council for Science and Technology, Ministry of Education, Culture, Sports, Science and Technology) or a similar method, and the moisture content of raw vegetables (fresh produce) can be calculated using the values ​​listed in the "Standard Tables of Food Composition in Japan 2020 (8th Revised Edition)". In one embodiment, if a commercially available product is used for the processed vegetables, the concentration ratio published by the manufacturer may be taken into consideration. Needless to say, when vegetable-derived materials are made from vegetables themselves (when fresh produce is used as is), it is not necessary to convert the actual weight of the vegetable-derived materials to the weight of fresh vegetables when calculating the "raw equivalent" content of vegetable-derived materials in the composition of the present invention.

[0020] In the case of (1) above, the content of the Capsicum genus vegetable-derived material in the composition of the present invention (on a raw basis) is preferably 0.04 to 0.25 parts by weight or 5.5 to 18 parts by weight, more preferably 0.05 to 0.2 parts by weight or 6 to 15 parts by weight, and particularly preferably 0.06 to 0.15 parts by weight or 6.5 to 12 parts by weight, per 1 part by weight of the oil and fat content.

[0021] In the case of (1) above, the content of Brassica genus vegetable-derived material in the composition of the present invention (on a raw basis) is preferably 0.04 to 3 parts by weight, more preferably 0.05 to 2 parts by weight, and particularly preferably 0.06 to 1.5 parts by weight, per 1 part by weight of oil and fat content.

[0022] In the case of (1) above, the content of burdock-derived material in the composition of the present invention (on a raw basis) is preferably less than 0.3 parts by weight per 1 part by weight of oil and fat content. In this case, the composition of the present invention may, in one embodiment, substantially not contain burdock-derived material. In this specification, "substantially free of burdock-derived materials" of the present invention means either (i) the present invention does not contain any burdock-derived materials at all, or (ii) the present invention contains a small amount of burdock-derived materials that does not affect the function or physical properties of the food material obtained by the manufacturing method of the present invention (for example, the amount of burdock-derived materials in the present invention (raw equivalent) is 0.001 parts by weight or less per 1 part by weight of oil and fat).

[0023] In the case of (1) above, the heating time for the heating step (i.e., the step of heating the composition of the present invention) is preferably 1 to 20 minutes, more preferably 4 to 20 minutes, and particularly preferably 10 to 18 minutes.

[0024] In one embodiment of the manufacturing method of the present invention, (2) the content of materials derived from Capsicum genus vegetables in the composition of the present invention (raw equivalent) is 0.3 parts by weight or more and less than 5 parts by weight per 1 part by weight of oil and fat content, the content of materials derived from Brassica genus vegetables in the composition of the present invention (raw equivalent) is 0.03 to 5 parts by weight per 1 part by weight of oil and fat content, and the heating time of the heating step may be 0.5 to 60 minutes.

[0025] In the case of (2) above, the content of the Capsicum genus vegetable-derived material in the composition of the present invention (on a raw basis) is preferably 0.4 to 3 parts by weight, more preferably 0.5 to 2 parts by weight, and particularly preferably 0.6 to 1.5 parts by weight, per 1 part by weight of the oil and fat content.

[0026] In the case of (2) above, the content of Brassica genus vegetable-derived material in the composition of the present invention (on a raw basis) is preferably 0.04 to 3 parts by weight, more preferably 0.05 to 2 parts by weight, and particularly preferably 0.06 to 1.5 parts by weight, per 1 part by weight of oil and fat content.

[0027] In the case of (2) above, the content of burdock-derived material in the composition of the present invention (on a raw basis) is preferably less than 0.3 parts by weight per 1 part by weight of oil and fat content. In this case, the composition of the present invention may, in one embodiment, substantially not contain burdock-derived material.

[0028] In the case of (2) above, the heating time for the heating step (i.e., the step of heating the composition of the present invention) is preferably 1 to 50 minutes, more preferably 4 to 45 minutes, and particularly preferably 10 to 40 minutes.

[0029] In one embodiment of the manufacturing method of the present invention, (3) the content of burdock-derived material in the composition of the present invention (raw equivalent) is 0.3 to 5 parts by weight per 1 part by weight of oil and fat content, the content of cruciferous vegetable-derived material in the composition of the present invention (raw equivalent) is 0.03 to 0.5 parts by weight per 1 part by weight of oil and fat content, and the heating time of the heating step may be 0.5 to 20 minutes.

[0030] In the case of (3) above, the content of burdock-derived material in the composition of the present invention (on a raw basis) is preferably 0.4 to 3 parts by weight, more preferably 0.5 to 2 parts by weight, and particularly preferably 0.6 to 1.5 parts by weight, per 1 part by weight of oil and fat content.

[0031] In the case of (3) above, the content of Brassica genus vegetable-derived material in the composition of the present invention (on a raw basis) is preferably 0.04 to 0.3 parts by weight, more preferably 0.05 to 0.2 parts by weight, and particularly preferably 0.06 to 0.15 parts by weight, per 1 part by weight of oil and fat content.

[0032] In the case of (3) above, the content of materials derived from Capsicum genus vegetables in the composition of the present invention (on a raw basis) is preferably less than 0.03 parts by weight per 1 part by weight of oil and fat content. In this case, the composition of the present invention may, in one embodiment, substantially not contain materials derived from Capsicum genus vegetables. In this specification, the statement that the composition of the present invention "substantially does not contain" materials derived from Capsicum genus vegetables is equivalent to the statement that the composition of the present invention "substantially does not contain" materials derived from burdock root.

[0033] In the case of (3) above, the heating time for the heating step (i.e., the step of heating the composition of the present invention) is preferably 1 to 20 minutes, more preferably 4 to 20 minutes, and particularly preferably 10 to 18 minutes.

[0034] In one embodiment of the manufacturing method of the present invention, (4) the content of materials derived from Capsicum genus vegetables in the composition of the present invention (on a raw basis) is 0.3 parts by weight or more and less than 3 parts by weight per 1 part by weight of oil and fat content, and the heating time of the heating step may be 0.5 to 20 minutes.

[0035] In the case of (4) above, the content of the Capsicum genus vegetable-derived material in the composition of the present invention (on a raw basis) is preferably 0.4 to 2.5 parts by weight, more preferably, per 1 part by weight of the oil and fat content. The amount is typically 0.5 to 2 parts by weight, and particularly preferably 0.6 to 1.5 parts by weight.

[0036] In the case of (4) above, the content of burdock-derived material in the composition of the present invention (on a raw basis) is preferably less than 0.3 parts by weight per 1 part by weight of oil and fat content. In this case, the composition of the present invention may, in one embodiment, substantially not contain burdock-derived material.

[0037] In the case of (4) above, the content of Brassica genus-derived material in the composition of the present invention (on a raw basis) is preferably less than 0.03 parts by weight per 1 part by weight of oil and fat content. In this case, the composition of the present invention may, in one embodiment, substantially not contain Brassica genus-derived material. In this specification, the statement that the composition of the present invention "substantially does not contain" materials derived from Brassica genus vegetables is equivalent to the statement that the composition of the present invention "substantially does not contain" materials derived from burdock root.

[0038] In the case of (4) above, the heating time for the heating step (i.e., the step of heating the composition of the present invention) is preferably 1 to 20 minutes, more preferably 4 to 20 minutes, and particularly preferably 10 to 18 minutes.

[0039] In one embodiment of the manufacturing method of the present invention, (5) the content of materials derived from Capsicum genus vegetables in the composition of the present invention (on a raw basis) is 3 to 20 parts by weight per 1 part by weight of oil and fat content, and the heating time of the heating step may be 5 to 20 minutes.

[0040] In the case of (5) above, the content of the Capsicum genus vegetable-derived material in the composition of the present invention (on a raw basis) is preferably 4 to 18 parts by weight, more preferably 5 to 15 parts by weight, and particularly preferably 6 to 12 parts by weight, per 1 part by weight of the oil and fat content.

[0041] In the case of (5) above, the content of burdock-derived material in the composition of the present invention (on a raw basis) is preferably less than 0.3 parts by weight per 1 part by weight of oil and fat content. In this case, the composition of the present invention may, in one embodiment, substantially not contain burdock-derived material.

[0042] In the case of (5) above, the content of Brassica genus-derived material in the composition of the present invention (on a raw basis) is preferably less than 0.03 parts by weight per 1 part by weight of oil and fat content. In this case, the composition of the present invention may, in one embodiment, substantially not contain any Brassica genus-derived material.

[0043] In the case of (5) above, the heating time for the heating step (i.e., the step of heating the composition of the present invention) is preferably 6 to 20 minutes, more preferably 8 to 20 minutes, and particularly preferably 10 to 18 minutes.

[0044] In one embodiment of the manufacturing method of the present invention, (6) the content of burdock-derived material (raw equivalent) in the composition of the present invention is 3 to 20 parts by weight per 1 part by weight of oil and fat content, and the heating time of the heating step may be 0.5 to 20 minutes.

[0045] In the case of (6) above, the content of burdock-derived material in the composition of the present invention (on a raw basis) is preferably 4 to 18 parts by weight, more preferably 5 to 15 parts by weight, and particularly preferably 6 to 12 parts by weight, per 1 part by weight of oil and fat content.

[0046] In the case of (6) above, the content of materials derived from Capsicum genus vegetables in the composition of the present invention (on a raw basis) is preferably less than 0.03 parts by weight per 1 part by weight of oil and fat content. In this case, the composition of the present invention is, in one embodiment, substantially free of materials derived from Capsicum genus vegetables. That's fine.

[0047] In the case of (6) above, the content of Brassica genus-derived material in the composition of the present invention (on a raw basis) is preferably less than 0.03 parts by weight per 1 part by weight of oil and fat content. In this case, the composition of the present invention may, in one embodiment, substantially not contain Brassica genus-derived material.

[0048] In the case of (6) above, the heating time for the heating step (i.e., the step of heating the composition of the present invention) is preferably 1 to 20 minutes, more preferably 4 to 20 minutes, and particularly preferably 10 to 18 minutes.

[0049] In one embodiment of the manufacturing method of the present invention, (7) the content of Brassica genus vegetable-derived material in the composition of the present invention (on a raw basis) is 0.3 to 5 parts by weight per 1 part by weight of oil and fat content, and the heating time of the heating step may be 0.5 to 20 minutes.

[0050] In the case of (7) above, the content of Brassica genus vegetable-derived material in the composition of the present invention (on a raw basis) is preferably 0.4 to 3 parts by weight, more preferably 0.5 to 2 parts by weight, and particularly preferably 0.6 to 1.5 parts by weight, per 1 part by weight of oil and fat content.

[0051] In the case of (7) above, the content of burdock-derived material in the composition of the present invention (on a raw basis) is preferably less than 0.3 parts by weight per 1 part by weight of oil and fat content. In this case, the composition of the present invention may, in one embodiment, substantially not contain burdock-derived material.

[0052] In the case of (7) above, the content of materials derived from Capsicum genus vegetables in the composition of the present invention (on a raw basis) is preferably less than 0.03 parts by weight per 1 part by weight of oil and fat content. In this case, the composition of the present invention may, in one embodiment, substantially not contain materials derived from Capsicum genus vegetables.

[0053] In the case of (7) above, the heating time for the heating step (i.e., the step of heating the composition of the present invention) is preferably 1 to 20 minutes, more preferably 4 to 20 minutes, and particularly preferably 10 to 18 minutes.

[0054] The manufacturing method of the present invention is (1) The content of materials derived from Capsicum genus vegetables in the composition (on a raw basis) is 0.03 parts by weight or more and less than 0.3 parts by weight, or 5 to 20 parts by weight (preferably 0.04 to 0.25 parts by weight, or 5.5 to 18 parts by weight, more preferably 0.05 to 0.2 parts by weight, or 6 to 15 parts by weight, particularly preferably 0.06 to 0.15 parts by weight, or 6.5 to 12 parts by weight), The content of Brassica genus-derived material in the above composition (on a raw basis) is 0.03 to 5 parts by weight (preferably 0.04 to 3 parts by weight, more preferably 0.05 to 2 parts by weight, and particularly preferably 0.06 to 1.5 parts by weight) per 1 part by weight of oil and fat, and The heating time in the above step is 0.5 to 20 minutes (preferably 1 to 20 minutes, more preferably 4 to 20 minutes, and particularly preferably 10 to 18 minutes), (2) The content of materials derived from Capsicum genus vegetables in the composition (on a raw basis) is 0.3 parts by weight or more and less than 5 parts by weight (preferably 0.4 to 3 parts by weight, more preferably 0.5 to 2 parts by weight, and particularly preferably 0.6 to 1.5 parts by weight) per 1 part by weight of oil and fat content. The content of Brassica genus-derived material in the above composition (on a raw basis) is 0.03 to 5 parts by weight (preferably 0.04 to 3 parts by weight, more preferably 0.05 to 2 parts by weight, and particularly preferably 0.06 to 1.5 parts by weight) per 1 part by weight of oil and fat, and The heating time for the above step is 0.5 to 60 minutes (preferably 1 to 50 minutes, more preferably 4 to 60 minutes). 45 minutes, preferably 10-40 minutes) (3) The content of burdock-derived material in the composition (on a raw basis) is 0.3 to 5 parts by weight (preferably 0.4 to 3 parts by weight, more preferably 0.5 to 2 parts by weight, and particularly preferably 0.6 to 1.5 parts by weight) per 1 part by weight of oil and fat content. The content of Brassica genus-derived material in the above composition (on a raw basis) is 0.03 to 0.5 parts by weight (preferably 0.04 to 0.3 parts by weight, more preferably 0.05 to 0.2 parts by weight, and particularly preferably 0.06 to 0.15 parts by weight) per 1 part by weight of oil and fat, and The heating time in the above step is 0.5 to 20 minutes (preferably 1 to 20 minutes, more preferably 4 to 20 minutes, and particularly preferably 10 to 18 minutes), (4) The content of materials derived from Capsicum genus vegetables in the composition (on a raw basis) is 0.3 parts by weight or more and less than 3 parts by weight (preferably 0.4 to 2.5 parts by weight, more preferably 0.5 to 2 parts by weight, and particularly preferably 0.6 to 1.5 parts by weight) per 1 part by weight of oil and fat, and The heating time in the above step is 0.5 to 20 minutes (preferably 1 to 20 minutes, more preferably 4 to 20 minutes, and particularly preferably 10 to 18 minutes), (5) The content of materials derived from Capsicum genus vegetables in the composition (on a raw basis) is 3 to 20 parts by weight (preferably 4 to 18 parts by weight, more preferably 5 to 15 parts by weight, and particularly preferably 6 to 12 parts by weight) per 1 part by weight of oil and fat, and The heating time in the above step is 5 to 20 minutes (preferably 6 to 20 minutes, more preferably 8 to 20 minutes, and especially preferably 10 to 18 minutes), (6) The amount of burdock-derived material in the composition (on a raw basis) is 3 to 20 parts by weight (preferably 4 to 18 parts by weight, more preferably 5 to 15 parts by weight, and particularly preferably 6 to 12 parts by weight) per 1 part by weight of oil and fat, The heating time in the above step is 0.5 to 20 minutes (preferably 1 to 20 minutes, more preferably 4 to 20 minutes, and particularly preferably 10 to 18 minutes), or (7) The content of Brassica genus vegetable-derived material in the composition (on a raw basis) is 0.3 to 5 parts by weight (preferably 0.4 to 3 parts by weight, more preferably 0.5 to 2 parts by weight, and particularly preferably 0.6 to 1.5 parts by weight) per 1 part by weight of oil and fat, and The heating time for the above step may be 0.5 to 20 minutes (preferably 1 to 20 minutes, more preferably 4 to 20 minutes, and particularly preferably 10 to 18 minutes).

[0055] The manufacturing method of the present invention may include steps other than the heating step. The steps other than the heating step are not particularly limited as long as they do not impair the purpose of the present invention, and for example, the manufacturing method of the present invention may further include manufacturing steps that are conventional in the field of flavored oils. In one embodiment, the manufacturing method of the present invention may include a step of removing one or more selected from the group consisting of materials derived from Capsicum genus vegetables, materials derived from burdock, and materials derived from Brassica genus vegetables from the composition of the present invention after the heating step, but the manufacturing method of the present invention may not include this step. That is, it is not necessarily required to remove one or more selected from the group consisting of materials derived from Capsicum genus vegetables, materials derived from burdock, and materials derived from Brassica genus vegetables from the composition of the present invention after the heating step. Furthermore, it is preferable that the manufacturing method of the present invention does not include heating the composition of the present invention at a temperature exceeding 100°C other than the heating step.

[0056] The food material obtained by the manufacturing method of the present invention may, in one embodiment, be a flavored oil.

[0057] The food material obtained by the manufacturing method of the present invention (which may be simply referred to as "the food material of the present invention" in this specification) can be suitably used to mask the grassy smell of vegetables. That is, the food material may, in one embodiment, be for masking the grassy smell of vegetables, and the manufacturing method of the present invention may, in one embodiment, be a method for manufacturing a food material for masking the grassy smell of vegetables. In the present invention, "grassy smell of vegetables" refers to the raw, unpleasant mouth odor (the smell that passes from the oral cavity to the nasal cavity) characteristic of plants, such as when one puts an eggplant heated in a microwave oven into their mouth. This can be particularly noticeable. Furthermore, in this invention, "masking" of the grassy smell of vegetables refers to partially or completely making the grassy smell of vegetables undetectable. The presence and degree of the grassy smell of vegetables can be confirmed and evaluated by sensory evaluation by a panel of experts.

[0058] The types of vegetables whose grassy odor can be masked by the food material of the present invention are not particularly limited as long as they have a grassy odor, but examples include eggplant, spinach, garland chrysanthemum, asparagus, chives, green onions, and bell peppers. Among these, the food material of the present invention is particularly suitable for masking the grassy odor of eggplant. That is, the food material of the present invention may, in one embodiment, be for masking the grassy odor of eggplant, and the manufacturing method of the present invention may, in one embodiment, be a method for manufacturing a food material for masking the grassy odor of eggplant.

[0059] To mask the grassy taste of vegetables using the food material of the present invention, the food material of the present invention should be added to the vegetables. The amount of the food material of the present invention added to the vegetables is not particularly limited and can be adjusted as appropriate depending on the degree of grassy taste, etc., but is usually 0.1 to 100 parts by weight, more preferably 0.15 to 10 parts by weight, and particularly preferably 0.3 to 5 parts by weight per 1 part by weight of vegetables.

[0060] The food material of the present invention may have a nutty aroma. In the present invention, "nutty aroma" refers to a sweet and pleasant nutty aroma in the mouth (an aroma that passes from the oral cavity to the nasal cavity), which can be particularly noticeable when roasted nuts (e.g., walnuts, almonds, peanuts, etc.) are placed in the mouth. The presence and degree of the nutty aroma can be confirmed and evaluated by sensory evaluation by a professional panel. Because the food material of the present invention may have a nutty aroma, it can be suitably used to impart a nutty aroma to food. That is, the food material of the present invention may, in one embodiment, be for imparting a nutty aroma, and the manufacturing method of the present invention may, in one embodiment, be a method for manufacturing a food material for imparting a nutty aroma. In the present invention, "imparting" a nutty aroma is a concept that includes not only newly imparting a nutty aroma to food that does not have a nutty aroma, but also further imparting a nutty aroma to food that originally has a nutty aroma, i.e., enhancing the nutty aroma.

[0061] To impart a nutty aroma to food using the food material of the present invention, simply add the food material to the food. The type of food in which the food material of the present invention is used is not particularly limited, as long as it is desired to impart a nutty aroma. Furthermore, the amount of the food material of the present invention added to the food is not particularly limited and can be adjusted as appropriate according to the desired degree of nutty aroma in the food.

[0062] The present invention also provides a method for improving the aroma of oils and fats, which includes the step of adding one or more materials selected from the group consisting of materials derived from Capsicum genus vegetables, materials derived from burdock, and materials derived from Brassica genus vegetables to the oils and fats, and then heating the resulting composition (a composition containing oils and fats, and one or more materials selected from the group consisting of materials derived from Capsicum genus vegetables, materials derived from burdock, and materials derived from Brassica genus vegetables). This improvement method can be carried out in the same manner as the manufacturing method of the present invention described above, and the preferred embodiments are also the same. In one embodiment, this improvement method may be a method for imparting a nutty aroma to oils and fats.

[0063] The present invention also provides a method for producing a seasoning (which may be referred to herein as "the method for producing a seasoning") that includes using a food material obtained by the above-described method of the present invention (the food material of the present invention). In the present invention, "seasoning" means a substance used in food for the purpose of seasoning (adjusting taste, changing taste, imparting taste, enhancing taste, etc.).

[0064] The method for producing the seasoning of the present invention is not particularly limited, except that it includes using the food material of the present invention as a raw material for the seasoning. The method for producing the seasoning of the present invention may use raw materials other than the food material of the present invention, as long as the objective of the present invention is not impaired, but the use of such raw materials is not necessary. It is not necessary to use the food ingredients of the present invention as they are, and they may be used as seasonings as they are. Furthermore, the method for producing the seasoning of the present invention may include conventional manufacturing processes, processing processes, etc. in the field of seasonings, but such processes are not essential.

[0065] The seasoning obtained by the method for producing the seasoning of the present invention can be used in any food, but in one embodiment, the seasoning may be used in dishes that contain vegetables as ingredients. The vegetables used in the ingredients of the dish are not particularly limited, but may be the same as those exemplified above as vegetables whose grassy taste can be masked by the food ingredients of the present invention. By using the seasoning obtained by the method for producing the seasoning of the present invention in dishes that contain such vegetables as ingredients, the grassy taste of the vegetables in the dish can be masked. Examples of dishes that contain vegetables as ingredients include, but are not limited to, stir-fried dishes such as stir-fried vegetables, green pepper and beef stir-fry, mapo eggplant, and twice-cooked pork; stewed dishes such as simmered vegetables, simmered vegetables, and pot-au-feu; fried dishes such as tempura and kakiage; steamed dishes such as steamed vegetables; boiled dishes such as vegetable soup; and vegetable salads.

[0066] The type of seasoning obtained by the method for producing seasonings of the present invention is not particularly limited. In one embodiment, the seasoning obtained by the method for producing seasonings of the present invention may be a menu seasoning. Here, "menu seasoning" (also called a menu seasoning) refers to a seasoning suitable for seasoning or cooking a specific dish (e.g., stir-fried vegetables, beef with green peppers, mapo eggplant, twice-cooked pork, etc.).

[0067] The seasoning obtained by the method for producing the seasoning of the present invention may, in one embodiment, be used for food in which it is desired to impart a nutty aroma. The seasoning obtained by the method for producing the seasoning of the present invention can impart a nutty aroma to food.

[0068] The present invention also provides a method for masking the grassy taste of vegetables (which may be referred to herein as "the masking method of the present invention"), which includes adding a food material obtained by the manufacturing method of the present invention described above (the food material of the present invention).

[0069] In the masking method of the present invention, the vegetables to which the food material of the present invention is added are not particularly limited as long as they have a grassy smell, but they may be the same as those exemplified above as vegetables whose grassy smell can be masked by the food material of the present invention. In one embodiment, the masking method of the present invention may be a method for masking the grassy smell of eggplant.

[0070] In the masking method of the present invention, the amount of the food material of the present invention added to the vegetables is not particularly limited and can be adjusted as appropriate according to the degree of grassy odor, etc., but it may be the same as the amount of the food material of the present invention added to the vegetables as described above, and the preferred range is also the same.

[0071] The masking method of the present invention may be carried out in combination with a known method for masking the grassy smell of vegetables or a similar method.

[0072] The present invention also provides a method for imparting a nutty aroma (which may be referred to herein as "the imparting method of the present invention") that includes adding a food material obtained by the manufacturing method of the present invention described above (the food material of the present invention).

[0073] In the method of imparting flavors according to the present invention, the object to which the food material of the present invention is added is not particularly limited as long as it is desired to be imparted with a nutty aroma. Furthermore, in the method of imparting flavors according to the present invention, the amount of food material of the present invention added is not particularly limited and can be adjusted as appropriate according to the desired degree of nutty aroma, etc.

[0074] The present invention's method of imparting nutty aroma can be combined with a known method of imparting nutty aroma or a similar method. It is permissible to proceed with the implementation.

[0075] The present invention will be described in more detail in the following examples, but the present invention is not limited in any way by these examples. [Examples]

[0076] (Test 1) <Preparation of samples for sensory evaluation> Burdock root processed product, bell pepper processed product, cabbage processed product, soybean oil, soy sauce, and water were mixed in the amounts (unit: g) shown in Tables 1-1 and 1-2 below, and the resulting mixture was sealed in a pouch bag (specifically, a pouch bag in which polyethylene terephthalate, aluminum foil, and unstretched polypropylene were laminated in this order from the outside to the inside (contents side) of the bag). For the burdock root processed product, bell pepper processed product, and cabbage processed product, fresh burdock root, bell pepper, or cabbage was dried and concentrated to 8-9 times its original weight, respectively. The pouch bag was then heated at 80°C for 15 minutes, or at 121-130°C for 1 minute, 15 minutes, or 30 minutes. Water or steam was used as the heating medium. The contents of the pouch bags heated and unheated under each condition were used as samples, and a sensory evaluation was conducted by a panel of experts to assess the intensity of the nutty aroma and the ability to mask the grassy smell of vegetables.

[0077] [Table 1-1]

[0078] [Table 1-2]

[0079] <Sensory evaluation of the intensity of nutty aroma> The sensory evaluation of the nut aroma intensity was conducted using a scoring method. Specifically, a specialist panel consisting of four trained panelists held approximately 1g of each sample in their mouths and collectively scored the nut aroma intensity of samples 2-24 in 1-point increments based on the following evaluation scale, with sample 1 as the control. [Scale for evaluating the intensity of nutty aroma] 1 point: Compared to the control (sample 1), it does not have the sweet, pleasant nutty aroma. . Points 2: Compared to the control, it has a sweet and pleasant nutty aroma, but it is extremely weak. 3 points: Compared to the control, it has a sweet and pleasant nutty aroma, but it is very weak. 4 points: Compared to the control, it has a sweet and pleasant nutty aroma, but it's weaker. 5 points: Compared to the control, it has a sweeter, more pleasant nutty aroma, but it's slightly weaker. 6 points: Compared to the control, it has a sweeter, more pleasant nutty aroma. 7 points: Compared to the control, this one has a stronger, sweeter, and more pleasant nutty aroma. 8 points: Compared to the control, the sweet and pleasant nutty aroma is much stronger.

[0080] The evaluation results for the intensity of the nutty aroma are shown in Tables 2-1 and 2-2 below.

[0081] [Table 2-1]

[0082] [Table 2-2]

[0083] <Sensory evaluation of the ability to mask the grassy smell of vegetables> The sensory evaluation of the ability to mask the grassy smell of vegetables was conducted using a scoring method. Specifically, as a model system for cooked eggplant, four fresh eggplants were sliced ​​into 1.5 cm thick rounds, covered with plastic wrap, and heated in a microwave oven (600W, 3 minutes) to prepare cooked eggplant. Next, 0.5 parts by weight of each sample were added to 1 part by weight of this cooked eggplant and mixed well. The resulting food samples were consumed by a professional panel consisting of three trained panelists, who then collectively scored the degree to which the raw eggplant odor was masked, using the following evaluation scale in 1-point increments. For the control group of the evaluation scale, cooked eggplant without any of the samples was used. [Evaluation scale for the degree to which the grassy taste of eggplant is masked] 1 point: Compared to the control (cooked eggplant), the raw, grassy taste of the eggplant is reduced, which is very preferable. Points 2: Compared to the control, the raw, grassy taste of the eggplant is reduced, which is preferable. 3 points: Compared to the control group, the raw, grassy taste of the eggplant has improved. 4 points: Compared to the control, the raw eggplant smell is slightly improved (the raw eggplant smell is still noticeable). 5 points: The strong, raw taste of the eggplant was overwhelming, making it not much different from the control version.

[0084] The evaluation results for the degree to which the grassy smell of eggplant is masked are shown in Tables 3-1 and 3-2 below.

[0085] [Table 3-1]

[0086] [Table 3-2]

[0087] As shown in Tables 2-1 and 2-2, samples 4, 6, 9, 10, 11, 12, 14, 15, and 18, heated at 121-130°C for 1 minute; samples 4, 6, 9, 10, 11, 12, 13, 14, 15, and 18, heated at 121-130°C for 15 minutes; and samples 11 and 12, heated at 121-130°C for 30 minutes, all received an evaluation result of 6 or higher for the intensity of the nutty aroma, meaning they had a stronger nutty aroma compared to the control (sample 1). Furthermore, as shown in Tables 3-1 and 3-2, samples 4, 6, 9, 10, 11, 12, 14, 15, and 18, heated at 121-130°C for 1 minute; samples 4, 6, 9, 10, 11, 12, 13, 14, 15, and 18, heated at 121-130°C for 15 minutes; and samples 11 and 12, heated at 121-130°C for 30 minutes, all received an evaluation result of 2 points or less for the degree of masking of the raw eggplant odor. In other words, adding these to heated eggplant products masked the raw eggplant odor.

[0088] (Exam 2) <Preparation of samples for sensory evaluation> Burdock root processed product, bell pepper processed product, cabbage processed product, various oils and fats shown in Table 4 (refined rapeseed oil, sesame oil, olive oil, corn oil, or palm oil), soy sauce, and water were mixed in the amounts (unit: g) shown in Table 4, and the resulting mixture was sealed in a pouch bag (specifically, a pouch bag in which polyethylene terephthalate, aluminum foil, and unstretched polypropylene were laminated in this order from the outside to the inside (contents side) of the bag). For the burdock root processed product, bell pepper processed product, and cabbage processed product, fresh burdock root, bell pepper, or cabbage was dried and concentrated to 8 to 9 times its original weight, respectively. The pouch bag was then heated at 80°C for 15 minutes, or at 121 to 130°C for 1 minute, 15 minutes, or 30 minutes. Water or steam was used as the heating medium. The contents of heated and unheated pouches were used as samples, and a sensory evaluation was conducted by a panel of experts to assess the intensity of the nutty aroma and the ability to mask the grassy smell of vegetables.

[0089] [Table 4]

[0090] <Sensory evaluation of the intensity of nutty aroma> The sensory evaluation of the intensity of the nut aroma was conducted using a scoring method. Specifically, a professional panel consisting of four trained panelists held approximately 1g of each sample in their mouths and collectively scored the intensity of the nut aroma of samples 25-39 in 1-point increments using the same evaluation scale as in Test 1. The valuation results are shown in Table 5 below.

[0091] [Table 5]

[0092] <Sensory evaluation of the ability to mask the grassy smell of vegetables> The sensory evaluation of the ability to mask the grassy smell of vegetables was conducted using a scoring method. Specifically, as a model for cooked eggplant, four fresh eggplants were cut into 1.5 cm wide rounds. Next, the eggplant was covered with plastic wrap and heated in a microwave oven (600W, 3 minutes) to prepare a cooked eggplant product. Then, 0.5 parts by weight of each sample was added to 1 part by weight of the cooked eggplant product and mixed well. The resulting food was then tasted by a professional panel consisting of three trained panelists, who collectively scored the degree to which the raw eggplant odor was masked on a scale similar to that used in Test 1, in increments of 1 point. The evaluation results are shown in Table 6 below.

[0093] [Table 6]

[0094] Samples 25-29 were prepared in the same manner as Sample 4, except that refined rapeseed oil, sesame oil, olive oil, corn oil, or palm oil was used instead of soybean oil. As shown in Table 5, similar to Sample 4, which used soybean oil, when heated at 121-130°C for 1 minute and when heated at 121-130°C for 15 minutes, the nut aroma intensity evaluation result was 6 points or higher, meaning that a stronger nut aroma was perceived compared to the control (Sample 1). Samples 30-34 were prepared in the same manner as Sample 11, except that refined rapeseed oil, sesame oil, olive oil, corn oil, or palm oil was used instead of soybean oil. As shown in Table 5, similar to Sample 11 which used soybean oil, when heated at 121-130°C for 1 minute, 121-130°C for 15 minutes, and 121-130°C for 30 minutes, the evaluation results for the intensity of the nutty aroma were 6 points or higher, meaning that a stronger nutty aroma was perceived compared to the control (Sample 1). Samples 35-39 were prepared in the same manner as Sample 12, except that refined rapeseed oil, sesame oil, olive oil, corn oil, or palm oil was used instead of soybean oil. As shown in Table 5, similar to Sample 12 which used soybean oil, when heated at 121-130°C for 1 minute, 121-130°C for 15 minutes, and 121-130°C for 30 minutes, the evaluation results for the intensity of the nutty aroma were 6 points or higher, meaning that a stronger nutty aroma was perceived compared to the control (Sample 1). Furthermore, samples 25-29, which were prepared in the same manner as sample 4 except that refined rapeseed oil, sesame oil, olive oil, corn oil, or palm oil was used instead of soybean oil, showed, as shown in Table 6, the evaluation results for the degree of masking of the raw eggplant odor when heated at 121-130°C for 1 minute and when heated at 121-130°C for 15 minutes, similar to sample 4 in which soybean oil was used, were 2 points or less. In other words, adding these to heated eggplant products masked the raw eggplant odor. Samples 30-34 were prepared in the same manner as Sample 11, except that refined rapeseed oil, sesame oil, olive oil, corn oil, or palm oil was used instead of soybean oil. As shown in Table 6, similar to Sample 11 in which soybean oil was used, when heated at 121-130°C for 1 minute, 121-130°C for 15 minutes, and 121-130°C for 30 minutes, the evaluation result for the degree of masking of the raw eggplant odor was 2 points or less. In other words, adding these to heated eggplant products masked the raw eggplant odor. Samples 35-39 were prepared in the same manner as Sample 12, except that refined rapeseed oil, sesame oil, olive oil, corn oil, or palm oil was used instead of soybean oil. As shown in Table 6, similar to Sample 12 in which soybean oil was used, when heated at 121-130°C for 1 minute, 121-130°C for 15 minutes, and 121-130°C for 30 minutes, the evaluation result for the degree of masking of the raw eggplant odor was 2 points or less. In other words, adding these to heated eggplant products masked the raw eggplant odor.

[0095] The results of tests 1 and 2 above suggest that a food material obtained by heating a composition containing oils and fats, and one or more materials selected from the group consisting of materials derived from Capsicum genus vegetables, burdock root, and Brassica genus vegetables, in specific amounts, under specific conditions can mask the grassy smell of vegetables. It also suggests that this food material may have a nutty aroma. [Industrial applicability]

[0096] According to the present invention, a method for producing a food material having useful functions can be provided. This food material can be used to mask the grassy taste of vegetables. Furthermore, this food material may have a nutty aroma and can be used to impart a nutty aroma to food. Furthermore, the present invention provides a method for producing a seasoning. This seasoning can mask the grassy taste of vegetables in dishes containing vegetables. In addition, this seasoning can impart a nutty aroma to food. Furthermore, the present invention provides a method for masking the grassy smell of vegetables and a method for imparting a nutty aroma.

Claims

1. A method for producing food ingredients, comprising the step of heating a composition containing oil and fat, and one or more materials selected from the group consisting of materials derived from Capsicum genus vegetables, materials derived from burdock, and materials derived from Brassica genus vegetables, at 110 to 135°C, (1) The content of materials derived from Capsicum genus vegetables in the composition (on a raw basis) is 0.03 parts by weight or more and less than 0.3 parts by weight, or 5 to 20 parts by weight, per 1 part by weight of oil and fat content. The content of Brassica genus-derived materials in the composition (on a raw basis) is 0.03 to 5 parts by weight per 1 part by weight of oil and fat, and The heating time in the above step is 0.5 to 20 minutes, (2) The content of materials derived from Capsicum genus vegetables in the composition (on a raw basis) is 0.3 parts by weight or more and less than 5 parts by weight per 1 part by weight of oil and fat content, The content of Brassica genus-derived materials in the composition (on a raw basis) is 0.03 to 5 parts by weight per 1 part by weight of oil and fat, and The heating time in the above step is 0.5 to 60 minutes, (3) The amount of burdock-derived material in the composition (on a raw basis) is 0.3 to 5 parts by weight per 1 part by weight of oil and fat content. The content of the Brassica genus vegetable-derived material in the composition (on a raw basis) is 0.03 to 0.5 parts by weight per 1 part by weight of oil and fat, and The heating time in the above step is 0.5 to 20 minutes, (4) The content of materials derived from Capsicum genus vegetables in the composition (on a raw basis) is 0.3 parts by weight or more and less than 3 parts by weight per 1 part by weight of oil and fat, The heating time in the above step is 0.5 to 20 minutes, (5) The content of materials derived from Capsicum genus vegetables in the composition (on a raw basis) is 3 to 20 parts by weight per 1 part by weight of oil and fat, The heating time in the above step is 5 to 20 minutes, (6) The amount of burdock-derived material in the composition (on a raw basis) is 3 to 20 parts by weight per 1 part by weight of oil and fat, The heating time in the above step is 0.5 to 20 minutes, or (7) The content of materials derived from Brassica genus vegetables in the composition (on a raw basis) is 0.3 to 5 parts by weight per 1 part by weight of oil and fat, A manufacturing method wherein the heating time in the above step is 0.5 to 20 minutes.

2. The manufacturing method according to claim 1, wherein the oil and fat includes vegetable oil.

3. The manufacturing method according to claim 1, wherein the oil and fat includes soybean oil.

4. The manufacturing method according to claim 1, wherein the food material is for masking the grassy taste of vegetables.

5. The manufacturing method according to claim 1, wherein the food material is for imparting a nutty aroma.

6. A method for producing a seasoning, comprising using a food material obtained by the manufacturing method described in claim 1.

7. The manufacturing method according to claim 6, wherein the seasoning is used in dishes that include vegetables as ingredients.

8. A method for masking the grassy taste of vegetables, comprising adding a food material obtained by the manufacturing method described in claim 1.

9. A method for imparting a nutty aroma, comprising adding a food material obtained by the manufacturing method described in claim 1.

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