Wild vegetables containing seasonings and a method for producing the same

Abstract

To enhance umami and richness in vegetable-containing seasoning and preferably to provide stock seasoning having umami and a cooking feeling using a general-purpose vegetable processed product as a main material.SOLUTION: What constitutes a production method of vegetable-containing seasoning according to the present invention is at least formulation and heating. Here, what is formulated by a person or a machine is at least a first vegetable processed product and a second vegetable processed product. The first vegetable processed product is an onion processed product and the second vegetable processed product is at least one of a broccoli processed product, a garlic processed product, a tomato processed product, and an asparagus processed product. In addition, here, what is heated is formulated liquid obtained by the formulation.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a vegetable-containing seasoning and a method for producing the same.

Background Art

[0002] Currently, "dashi seasoning," which forms the basis of the flavor of food and beverages, is used in various food fields. In particular, liquid dashi seasoning is in increasing demand because it can be used conveniently after being seasoned. In addition, concentrated types can be used after being appropriately diluted, which is also convenient for seasoning.

[0003] What is emphasized in the field of seasonings is "richness." This is because the "richness" influences the deliciousness of food and beverages. Here, "richness" refers to the persistence of flavor, and more preferably, the complexity of the flavor is also taken into account. Examples of components that contribute to "richness" include water-soluble components, fat-soluble components, etc. An important component in seasonings is amino acids. From this perspective, animal-derived raw materials are used in seasonings, such as meats and fishes.

[0004] On the other hand, what is demanded in the market is the non-use of animal-derived raw materials. Vegetable-based "dashi seasonings" also have a certain demand due to the gentle taste of vegetables, the depth of flavor, and the spread of flavor. In addition, there is also demand from people who cannot eat animal-based foods and vegetarians, and this demand is increasing.

[0005] However, compared with dashi seasonings mainly made from animal-derived foods, dashi seasonings mainly made from vegetables are weaker in umami and richness (persistence and complexity of flavor). Here, when using yeast extract or protein hydrolysate to enhance umami and richness, the umami and flavor become too strong. ​ Moreover, due to having an artificial feeling or the like, it was sometimes repelled. In addition, vegetables sometimes had an unpleasant odor such as a grassy smell, which also reduced the palatability. Furthermore, when making dashi seasoning mainly made from vegetables from scratch by oneself, it required time and labor for pre-treatment, boiling, and draining of vegetables, etc. Seasonings made from vegetables have been studied so far, but none of them can be said to be sufficient from the viewpoints of umami and richness. In addition, regarding the production of seasonings with enhanced umami and richness industrially using general vegetable raw materials, the study has not been sufficiently conducted. Regarding vegetable-containing seasonings, what is known is soffritto. Soffritto refers to something made by stir-frying fragrant vegetables (such as onions and garlic). What is described in Patent Document 1 is a Brassicaceae vegetable seasoning, and by performing deodorizing heating and flavoring heating, a seasoning having richness is obtained.

[0006] What is described in Patent Document 2 is a vegetable extract composition and a seasoning. By containing specific amounts of Chinese cabbage components, onion components, and cabbage components, the excessive fragrance derived from vegetables is reduced, the umami is improved, and a seasoning with versatility is obtained. What is described in Patent Document 3 is a vegetable-containing seasoning, and by blending a umami-imparting vegetable processed product and a richness-imparting processed product, a vegetable-containing seasoning with improved umami and richness is produced.

[0007]

[0008]

[0009]

[0010] [Prior Art Documents] [Patent Documents]

[0011] [Patent Document 1] Japanese Patent Application Laid-Open No. 2018-191536 [Patent Document 2] Japanese Patent No. 6244494 [Patent Document 3] Japanese Patent Application Laid-Open No. 2021-023283 [Summary of the Invention] [Problems to be Solved by the Invention]

[0012] The problem to be solved by the present invention is to enhance umami and richness in a vegetable-containing seasoning. . Preferably, by using a general-purpose processed vegetable product as the main raw material, a dashi seasoning having umami and cooking texture is provided. More specifically, it is to enhance the cooking texture in a vegetable-containing seasoning and suppress unpleasant odors. [Means for Solving the Problems]

[0013] What the inventor of the present application has been studying is how to increase the components that contribute to the richness of the vegetable seasoning and remove the unpleasant odor derived from vegetables. As a result, what the inventor of the present application has found is: (1) the aroma that contributes to the cooking texture also contributes to the richness; (2) by mixing a vegetable with a high amino acid content and an onion with a high fructose content and heating them, not only has umami but also the aroma that contributes to the cooking texture increases; (3) if the unpleasant odor such as the green odor derived from vegetables is strong , it becomes difficult to feel the cooking texture. Furthermore, (4) the components that contribute to the unpleasant odor derived from vegetables are volatile with high volatility and their content is likely to decrease through a process involving vaporization, or the influence on the richness with reduced unpleasant odor is significant . Applying the above mechanism, the present invention is defined as follows .

[0014] The manufacturing method of the vegetable-containing seasoning according to the present invention comprises at least compounding and heating. Here, what is compounded by a person or a device is at least a first processed vegetable product. and a second processed vegetable product. The first processed vegetable product is a processed onion product, and the second processed vegetable product is at least one or more of a processed broccoli product, a processed garlic product, a processed tomato product, and a processed asparagus product. In addition, what is heated here is the compounded liquid obtained by the above-mentioned compounding.

[0015] The manufacturing method further comprises concentration. Here, what is concentrated by a person or a device is at least the compounded liquid. In this manufacturing method, preferably, the first processed vegetable product and the second processed vegetable product are concentrates. In addition, preferably, what is further compounded in the compounding is an aqueous medium. Also, preferably, the Brix of the concentrated processed vegetable product is 20.0 or more.

[0016] And preferably, the Brix of the compounded liquid is 10.0 or less. More preferably , the Brix of the vegetable-containing seasoning is 20.0 or more. Preferably, the concentrate of the processed vegetable product is in a liquid state or a paste state.

[0017] Moreover, the manufacturing method of the vegetable-containing seasoning comprises at least compounding and concentration. Here, what is compounded by a person or a device is at least a processed vegetable product and an aqueous medium, and the processed vegetable product is a concentrate. What is obtained thereby is a compounded liquid. In addition, here, what is concentrated by a person or a device is at least the above-mentioned compounded It is a liquid. What further constitutes this manufacturing method is heating. What is heated here is the above-mentioned preparation liquid.

[0018] In this manufacturing method, preferably, the Brix of the processed vegetable product is 20 or more. Also, preferably, the Brix of the preparation liquid is 10.0 or less. Also preferably, the Brix of the vegetable-containing seasoning is 20.0 or more. More preferably, the processed vegetable product is one that has been heated.

[0019] Also, in this manufacturing method, preferably, the processed vegetable product to be prepared is at least the first processed vegetable product and the second processed vegetable product. The first processed vegetable product is an onion processed product and the second processed vegetable product is at least one or more of cruciferous vegetable processed products, garlic processed products, tomato processed products, and asparagus processed products.

[0020] What the vegetable-containing seasoning according to the present invention contains is at least the first processed vegetable product and the second processed vegetable product. The first processed vegetable product is an onion processed product, and the second processed vegetable product is at least one or more of broccoli processed products, garlic processed products, tomato processed products, and asparagus processed products. The content of Dipropyl Trisulfide in the vegetable-containing seasoning when converted to Brix 1.5 is 7.0 ppb or less. Also, the content of Dimethyl dis ulfide in the vegetable-containing seasoning when converted to Brix 1.5 is 6.0 ppb or less. And the content of 3-methylbutanal in the vegetable-containing seasoning when converted to Br ix 1.5 is 2.0 ppb or more and 50.0 ppb or less.

[0021] Preferably, the vegetable-containing seasoning has a 3-methylbutanal content of The ratio of the content of dipropyl trisulfide is 1.4 or less, and The ratio of Dimeth to the 3-methylbutanal content of the vegetable-containing seasoning The ratio of the yl disulfide content is 1.2 or less. Also preferably, the Brix of the vegetable-containing seasoning is 10.0 or more and 60.0 or less. More preferably, the seasoning does not contain any animal ingredients and no yeast extract. Effect of the Invention

[0022] The present invention makes it possible to provide a vegetable-containing seasoning with enhanced umami and richness. [Brief description of the drawings]

[0023]

Figure 1

Figure 2

[0024] <Seasonings containing vegetables> The vegetable-containing seasoning according to the present invention (hereinafter referred to as the "vegetable-containing seasoning") is a seasoning. The term "seasoning" refers to any food that is made entirely or partly from vegetables. The present vegetable-containing seasoning refers to a seasoning that contains at least the first vegetable ingredient described below. The present invention includes a first processed vegetable product, and a second processed vegetable product.

[0025] <Types and properties of this vegetable-containing seasoning> The type of vegetable seasoning is not important. Examples include dashi, sauce, sugar, salt, etc. They include vinegar-based, soy sauce-based, miso-based, sake-based, oil-based, spice-based, etc. There are various names for dashi, for example, dashi (stock), soup stock, bouillon, fond de veau, soup (tan), etc. Also, the properties of this vegetable-containing seasoning are not restricted, and examples include liquid (including extracts, squeezed juices, and their concentrates, etc.), paste-like, solid, powder-like, etc. They are diverse, for example, dashi (stock), soup stock, bouillon, fond de veau, soup (tan), etc. Moreover, the properties of this vegetable-containing seasoning are not limited. For example, it can be liquid (including extracts, squeezed juices, and their concentrates, etc.), paste-like, solid, powder-like, etc. The preferred form of this vegetable-containing seasoning is liquid or paste-like. The preferred form of this vegetable-containing seasoning is liquid or paste-like.

[0026] <First vegetable processed product> The first vegetable processed product according to the present invention (hereinafter referred to as "this first vegetable processed product") is a processed product of vegetable raw materials and constitutes the vegetable-containing seasoning. This first vegetable processed product is a processed product of vegetables rich in fructose among vegetables. The sugar composition in vegetables can be known by processing various vegetables by squeezing juice, etc. and analyzing them. Also, it can be known from the Standard Ingredients Table of Japanese Foods 2020 Edition (Ministry of Education, Culture, Sports, Science and Technology). From this perspective, this first vegetable processed product is an onion processed product. An onion processed product is a processed product of onion raw materials, and examples include at least one or more of onion crushed matter, onion squeezed juice, onion concentrated juice, onion paste, onion puree, onion extract, and concentrates of onion extract. From this perspective, this first vegetable processed product is an onion processed product. An onion processed product is a processed product of onion raw materials, and examples include at least one or more of onion crushed matter, onion squeezed juice, onion concentrated juice, onion paste, onion puree, onion extract, and concentrates of onion extract. onion puree, onion extract, and concentrates of onion extract. Among onion crushed matter, onion squeezed juice, onion concentrated juice, onion paste, onion puree, onion extract, and concentrates of onion extract, at least one or more of them.

[0027] <Second vegetable processed product> The second vegetable processed product according to the present invention (hereinafter referred to as "this second vegetable processed product") is a processed product of vegetable raw materials and constitutes the vegetable-containing seasoning. This second vegetable processed product is a processed product of vegetables rich in amino acids among vegetables. Vegetables with high amino acid content can be known by processing them by squeezing juice, etc. and analyzing them. Also, it can be known from the Standard Ingredients Table of Japanese Foods 2020 Edition (Ministry of Education, Culture, Sports, Science and Technology). From this perspective, this By using it, a vegetable-containing seasoning with enhanced umami can be produced. Among vegetables The amount of amino acids can be known by processing various vegetables by juicing or the like and analyzing them. It can also be known from the 2020 edition of the Japanese Food Standard Ingredients Table (Ministry of Education, Culture, Sports, Science and Technology). From this point of view, this second processed vegetable product is at least one or more of a broccoli processed product, a garlic processed product, a tomato processed product, and an asparagus processed product.

[0028] The broccoli processed product is a processed product of broccoli raw material. For example, it includes broccoli crushed matter, broccoli juice, broccoli concentrated juice, broccoli paste, broccoli puree, broccoli extract, and at least one or more of concentrates of broccoli extract.

[0029] The garlic processed product is a processed product of garlic raw material. For example, it includes garlic crushed matter, garlic juice, garlic concentrated juice, garlic paste, garlic puree, garlic extract and at least one or more of concentrates of garlic extract. The tomato processed product is a processed product of tomato raw material. For example, it includes tomato crushed matter, tomato juice, tomato concentrated juice, tomato paste, tomato puree, tomato extract, and at least one or more of concentrates of tomato extract.

[0030] The asparagus processed product is a processed product of asparagus raw material. For example, it includes asparagus crushed matter, asparagus juice, asparagus concentrated juice, asparagus paste, asparagus puree, asparagus extract, and at least one or more of concentrates of asparagus extract. ​​

[0031] Preferred embodiments of the first and second processed vegetable products according to the present invention are concentrates. A processed vegetable product that is a concentrate is a product manufactured through at least a concentration step in the process of manufacturing the processed product. By undergoing the concentration step, the processed vegetable product has a reduced unpleasant odor derived from the above-mentioned vegetables. The concentration method may be a known method, for example, vacuum concentration, membrane concentration, freeze concentration, etc. For the purpose of reducing the unpleasant odor, vacuum concentration or membrane concentration is preferably used. The degree of concentration is not particularly limited,

[0032] <Other processed vegetable products> Vegetables other than the above can be used in this vegetable-containing seasoning. The type of this vegetable is not limited, but examples include carrots, turnips, daikon radishes, celery, spinach, peppers, barley young leaves, cress, mustard greens, salad greens, komatsuna, ashitaba, sweet potatoes, potatoes, roselle, paprika parsley, celery, shamrock, lettuce, radish, perilla, eggplant, green beans, pumpkins, burdock, leeks, ginger, garlic, Chinese chives, corn, green peas, okra, turnips, cucumbers melons, zucchini, loofah, bean sprouts, etc. Vegetables other than the above-mentioned onions, broccoli, garlic,

[0033] <Other seasonings> As raw materials for this vegetable-containing seasoning, the present invention does not exclude the use of other seasonings. There is. A seasoning is a material that adjusts the taste of a dish. Examples of seasonings include sugar, edible vinegar, mirin, soy sauce, Worcestershire sauce, salt, umami seasoning, yeast extract, livestock meat extract, etc. From the perspective of not using animal-derived raw materials, it is preferable not to use animal-derived raw materials such as livestock meat extract and fish extract. Also, from the perspective of avoiding artificial flavors, it is preferable not to use umami seasoning and yeast extract.

[0034] <Conceptual Configuration of the Manufacturing Method of the Present Vegetable-Containing Seasoning> The manufacturing method of the present vegetable-containing seasoning (hereinafter, in this section, may also be referred to as "this manufacturing method") is conceptually configured by at least blending and heating.

[0035] Figure 1 shows the flow of this manufacturing method. This manufacturing method is composed of blending (S10), heating (S20), concentration (S30), and sterilization and filling (S40).

[0036] <Blending (S10)> The purpose of blending the processed vegetables is to adjust the flavor and promote the imparting of a cooking feeling in the heating process described later. What is blended here is at least a first processed vegetable and a second processed vegetable. Also, preferably, an aqueous medium, particularly water, is blended together. By blending the aqueous medium, the Brix of the blended liquid to be adjusted is preferably 10.0 or less.

[0037] By blending the first processed vegetable and the second processed vegetable, a chemical reaction between the fructose contained in the first processed vegetable and the amino acid contained in the second processed vegetable becomes more likely to occur. From this perspective, the forms of the first processed vegetable and the second processed vegetable are liquid 、or preferably in paste form.

[0038] <Heating (S20)> The purpose of heating the blended liquid is to impart umami, particularly a cooked feeling. By heating the blended liquid in which the first processed vegetable product and the second processed vegetable product are mixed, aroma components that contribute to the cooked feeling are generated. The heating method is not particularly limited. The heating temperature is preferably 45°C or higher and at most 100°C. The heating time is preferably 30 minutes or longer and 3 hours or shorter. The timing of heating is not particularly limited. This step can be performed alone, but it can also be performed simultaneously with the above blending or simultaneously with the concentration described later.

[0039] Generally, when sugar and an amino acid are mixed and heated, the Maillard reaction occurs and Maillard products are produced. In particular, among sugars, fructose is known to be a substance in which the Maillard reaction easily occurs. Also, it is known that among Maillard products, there are components that contribute to umami and a cooked feeling.

[0040] <Concentration (S30)> The purpose of concentrating the blended liquid is to reduce unpleasant odors. Since unpleasant odors are volatile components, the unpleasant odors contained in this vegetable-containing seasoning are reduced by the concentration process. Another purpose of concentration is to improve the handling of the raw materials. By concentrating the liquid, the volume of the liquid decreases. That is, the storage cost of the liquid is reduced. The concentration method can be a known method, for example, vacuum concentration, membrane concentration, freeze concentration, etc. For the purpose of reducing unpleasant odors, vacuum concentration or membrane concentration is preferred. Many of the components that contribute to unpleasant odors such as the green odor derived from vegetables also contribute to the Maillard products that contribute to the cooked feeling. Compared with the finished product, it has a relatively low boiling point. Therefore, unpleasant odors are more easily removed by vacuum concentration. The degree of concentration is not particularly limited, but from the perspective of reducing unpleasant odors, preferably, the Brix is 20.0 or more. A more preferable lower limit value of Brix is 30.0. The preferable upper limit value of Brix is 60.0.

[0041] In addition to <Sterilization and filling (S40)> and above, the manufacturing method appropriately adopted in this case is sterilization and filling . These methods can be well-known methods. For example, there are plate sterilization, tubular sterilization methods, etc.

[0042] <Flavor characteristics> One way to represent the flavor characteristics is the relationship between the intensity of the flavor and the elapsed time after ingestion. The flavor felt immediately after putting the target food or drink in the mouth is called "initial flavor". After putting the food or drink in the mouth, the flavor felt just before swallowing is called "middle flavor". After putting the food or drink in the mouth and swallowing it, the flavor that is continuously felt is called "aftertaste".

[0043] <Richness> "Richness" in the present invention is one of the sensory characteristics. The main factor for judging richness is the persistence of the flavor, and more preferably, the complexity of the flavor is also taken into account. The persistence of the flavor is judged by whether the flavor persists until after the middle flavor throughout the entire flavor. In the present invention, it has been found that a specific component having a cooked flavor contributes to the richness. The specific component having a cooked flavor will be described later. throughout the entire flavor until after the middle flavor. In the present invention, it has been found that a specific component having a cooked flavor contributes to the richness. The specific component having a cooked flavor will be described later. throughout the entire flavor until after the middle flavor. In the present invention, it has been found that a specific component having a cooked flavor contributes to the richness. The specific component having a cooked flavor will be described later. as follows.

[0044] <Cooked flavor> In the present invention, it has been found that 3-methylbutanal is a component that contributes to the cooked flavor in the vegetable-containing seasoning. This component contributes to the persistence of the flavor after the middle flavor, and the It has been found to contribute to the complexity.

[0045] 3-methylbutanal generally has an almond-like sweet and fragrant odor characteristic. In the present invention, the Maillard reaction is promoted by heating a processed vegetable product rich in fructose such as onion and a processed vegetable product rich in amino acids such as broccoli, and it was considered that the content of this component would increase. Due to the presence of this component, it was found that the umami of the vegetable-containing seasoning was further increased.

[0046] The odor threshold of 3-methylbutanal is generally known to be 0.2 ppb to 2.0 ppb. From this viewpoint, in contributing to the effects of the invention, when the Brix of the present vegetable-containing seasoning is 1.5 (hereinafter, also referred to as "when converted to Brix 1.5"), the content of 3-methylbutanal is preferably 2.0 ppb or more. A more preferable lower limit value is 3.0 ppb, and an even more preferable lower limit value is 5.0 ppb. A preferable upper limit value is 100.0 ppb, and a more preferable upper limit value is 50.0 ppb. When the content of 3-methylbutanal is within the above range, a moderate cooking feeling can be felt. Note that "when converted to Brix 1.5" means, for those with a Brix higher than 1.5, when diluted with water to Brix 1.5, and for those with a Brix lower than 1.5, it means when assuming concentration to Brix 1.5 except for water only.

[0047]

[0048] <Unpleasant odor> The "unpleasant odor" in the present invention refers to a sensory characteristic derived from unpleasant odors such as a grassy smell possessed by vegetables. ​​​​​​​​​​It is umami. In the present invention, it has been found that the unpleasant odor derived from vegetables suppresses the cooking feeling. In the present invention, Dipropyl Trisulfide, and Dimethyl disulfide have been found to be components contributing to the unpleasant odor in the vegetable-containing seasoning. It has been found that when the content of these components is high, the cooking feeling contributing to the richness decreases.

[0049] Dipropyl Trisulfide generally has the aroma characteristics of an onion-like sulfur odor. This component is contained in a large amount in processed products of onions. Due to the presence of this component, it has been found that the cooking feeling of the vegetable-containing seasoning decreases.

[0050] In contributing to the effects of the invention, when the Brix of this vegetable-containing seasoning is 1.5 (at the time of Brix 1 .5 conversion), the content of Dipropyl Trisulfide is preferably 7.0 ppb or less. A more preferable upper limit value is 6.0 ppb. When the content of Dipropyl Trisulfide is within the above range, the cooking feeling can be effectively felt.

[0051] Dimethyl disulfide generally has the aroma characteristics of an onion-like sulfur odor. This component is contained in a large amount in processed products of onions and broccoli. Due to the presence of this component, it has been found that the cooking feeling of the vegetable-containing seasoning decreases.

[0052] In contributing to the effects of the invention, when the Brix of this vegetable-containing seasoning is 1.5 (at the time of Brix 1 .5 conversion), the content of Dimethyl disulfide is preferably 6.0 ppb or less. When the content of Dimethyl disulfide is within the above range, By doing something, one can effectively feel the cooking texture.

[0053] <Ratio of components contributing to cooking texture and components contributing to unpleasant odor> In the present invention, with respect to the content of 3-methylbutanal contributing to the cooking texture , the ratio of the content of Dipropyl Trisulfide contributing to the unpleasant odor is preferably 1.4 or less. More preferably, it is 1.2 or less.

[0054] Also, in the present invention, with respect to the content of 3-methylbutanal contributing to the cooking texture , the ratio of the content of Dimethyl disulfide contributing to the unpleasant odor is preferably 1 .2 or less.

[0055] <Brix> In this vegetable-containing seasoning, Brix is not particularly limited. The preferred Brix of this vegetable-containing seasoning is 1.0 or more and 60.0 or less. A more preferred lower limit is 10. 0, and an even more preferred lower limit is 20.0. A more preferred upper limit is 50.0 . The measurement method of Brix may be a known method. As an example of the measuring means, an optical refractometer (manufactured by NAR-3T ATAGO Co., Ltd.) can be used.

[0056] <ph> The pH of the vegetable-containing seasoning according to this embodiment is not particularly limited, but is preferably 4. 0 or more and 7.0 or less. If the pH is too low and the sourness becomes too strong, the umami will be less perceptible due to the emphasized sourness. Also, if the pH is too high, strong sterilization is required from the perspective of hygiene management, which is not preferable from the perspective of the impact on flavor and the like. More preferably, the p H is 5.0 or more and 7.0 or less.

Example

[0057] [Production of a vegetable-containing seasoning with umami using general-purpose processed vegetables] <Control Example 1> Broccoli, onion, celery, and carrot were cut into pieces about 2 cm long and roasted at 140°C. After that, hot water extraction was performed at 95°C for 1 h with 2 times the amount of water of the raw materials. After removing the solid content, the extract was concentrated to Brix 30 by vacuum concentration. Then, heat sterilization was performed at 100°C for 90 seconds.

[0058] <Comparative Example 1> Commercially available concentrated broccoli juice (Brix 40), concentrated onion juice (Brix 70), celery concentrated juice (Brix 37), and concentrated carrot juice (Brix 60) were blended and adjusted with water to Brix 3 0. The blending amount of each raw material was adjusted to the same amount as in Control Example 1 in terms of the Brix before concentration of each vegetable (hereinafter also referred to as "stock ing Brix"). After that, heat sterilization was performed at 100°C for 90 seconds.

[0059] <Example 1> Commercially available concentrated broccoli juice (Brix 40), concentrated onion juice (Brix 70), celery concentrated juice (Brix 37), and concentrated carrot juice (Brix 60) were each adjusted to the s It was adjusted with water to obtain a Trait Brix. The blending amounts of each raw material were blended to be the same amount as in Comparative Example 1 in terms of straight Brix conversion (hereinafter also referred to as "blended liquid"). After blending these, it was adjusted to a Brix of 30 at a temperature of 55°C using a vacuum concentrator. Thereafter, it was heat sterilized at 100°C for 90 seconds. Calculated, and blended so as to be the same amount as in Comparative Example 1 (hereinafter also referred to as "blended liquid"). After blending these, it was adjusted to a Brix of 30 at a temperature of 55°C using a vacuum concentrator. Thereafter, it was heat sterilized at 100°C for 90 seconds. After blending, it was adjusted to a Brix of 30 at a temperature of 55°C using a vacuum concentrator. Thereafter, it was heat sterilized at 100°C for 90 seconds. After that, it was heat sterilized at 100°C for 90 seconds.

[0060] <Straight Brix> In this example, the straight Brix of broccoli was set to 3.5, the straight Brix of onion was set to 6.0, the straight Brix of celery was set to 3.0, and the straight Brix of carrot was set to 6.0. The straight Brix of onion was 6.0, the straight Brix of celery was 3.0, and the straight Brix of carrot was 6.0. Set to 6.0.

[0061] <Sensory evaluation method> Regarding Comparative Example 1, Comparative Example 1, and Example 1, the persistence of the flavor in the contents was evaluated. The sensory evaluation method adopted the Time Intensity method (hereinafter also referred to as the "TI method"). Nine panelists who had acquired the TI method were selected. Each panelist started the sensory evaluation at the timing of putting the sample in the mouth, swallowed it after 7 seconds, and evaluated until the flavor disappeared. The upper limit of the evaluation time was set to 70 seconds. The intensity of the overall flavor during that period was evaluated over time. In addition, the difference in the quality of the flavor was evaluated. Each panelist repeated the sensory evaluation twice for each sample and obtained an average value based on 18 data points. The sensory evaluation method adopted the Time Intensity method (hereinafter also referred to as the "TI method"). Nine panelists who had acquired the TI method were selected. Each panelist started the sensory evaluation at the timing of putting the sample in the mouth, swallowed it after 7 seconds, and evaluated until the flavor disappeared. The upper limit of the evaluation time was set to 70 seconds. The intensity of the overall flavor during that period was evaluated over time. Evaluated. The upper limit of the evaluation time was set to 70 seconds. The intensity of the overall flavor during that period was evaluated over time. In addition, the difference in the quality of the flavor was evaluated. Each panelist repeated the sensory evaluation twice for each sample and obtained an average value based on 18 data points. Based on 18 data points, an average value was obtained.

[0062] <Results> Figure 2 shows the results of the Time Intensity method for Comparative Example 1, Comparative Example 1, and Example 1. Compared with Control 1, both Comparative Example 1 and Example 1 showed equivalent results regarding the persistence of the overall flavor, as indicated by the flavor intensity. Compared with Control 1, both Comparative Example 1 and Example 1 showed equivalent results regarding the persistence of the overall flavor, as indicated by the flavor intensity. The persistence of the overall flavor, as indicated by the flavor intensity, was equivalent.

[0063] Regarding the quality of the aroma, Example 1 had an aroma closer to that of Control Example 1 compared to Comparative Example 1. Comparative Example 1 had an unpleasant odor such as the green smell of vegetables remaining compared to Example 1, and as a result, the aroma contributing to the richness in the content was weakly felt.

[0064] Also, Comparative Example 1 had a result that there was no unity in the aroma compared to Example 1. Example 1 had a unified taste and a mild aroma compared to Comparative Example 1. Example 1 was equivalent to Control 1 also regarding the quality of the aroma.

[0065] <Example 2-1> A commercially available concentrated onion juice (Brix 70) adjusted with water to Brix 6.0 was prepared. A commercially available concentrated broccoli juice (Brix 40) adjusted with water to Brix 3.5 was prepared. These were mixed in equal amounts to obtain a mixed juice (Brix 4.75). This mixed juice was adjusted to Brix 30 at a temperature of 55°C using a vacuum concentrator. Then, heat sterilization was performed at 100°C for 90 seconds.

[0066] <Example 2-2> A commercially available concentrated onion juice (Brix 70) adjusted with water to Brix 6.0 was prepared. A commercially available concentrated broccoli juice (Brix 40) adjusted with water to Brix 3.5 was prepared. These were mixed in equal amounts to obtain a mixed juice (Brix 4.75). This mixed juice was heated at a temperature of 55°C for the same time as the vacuum concentration time in Example 2-1. Then, 1 heat sterilization was performed at 100°C for 90 seconds.

[0067] <Sensory Evaluation> This evaluation was conducted by the 2-alternative forced-choice method by 6 selected panelists. Between Example 2-1 and Example ​Regarding Example 2-2, the presence or absence of a significant difference in the cooking feeling of the taste (aroma just before swallowing) was verified. The significance test was performed at a significance level of 5%.

[0068] <Results> As a result of the sensory evaluation, compared with Example 2-1, Example 2-2 had less unpleasant odor and grassy smell derived from vegetables, and had a stronger cooking feeling in the taste.

[0069] <Discussion> The reason why Example 1 had an aroma equivalent to that of Control 1 compared with Comparative Example 1 was considered to be, firstly, that there was less unpleasant odor such as grassy smell derived from vegetables. Since Example 1 diluted each processed vegetable product (which is a concentrate) with water and then concentrated it again, it was considered that the unpleasant odor such as the grassy smell derived from vegetables was reduced. As a result, it was considered that it became easier to feel the aroma contributing to the richness in the taste. Secondly, in Example 1, each processed vegetable product was diluted with water, mixed, and then concentrated. As a result, the components in each processed vegetable product were sufficiently mixed and heated, so it was considered that a mild aroma was obtained.

[0070]

[0071]

[0072] It was also considered that the reason why it was easier to feel the aroma contributing to the richness in the taste in Example 2-2 compared with Example 2-1 was the same as described above.

[0072] [Combination of specific processed vegetable products and formation of specific Maillard products by heating] In this test, broccoli was adopted as the vegetable with a high amino acid content. Among sugars, spring onion with a high fructose content, which is likely to cause the Maillard reaction, was adopted. Celery was adopted as the vegetable with a low sugar content. As the vegetable with a high sugar content, spring onion with a high fructose content, which is likely to cause the Maillard reaction, was adopted. Celery was adopted as the vegetable with a low sugar content. As the vegetable with a high sugar content, Among sugars, carrots, which have a high sucrose content and are less likely to cause the Maillard reaction, were adopted as the vegetables. By these combinations, specific Maillard reaction products that contribute to the effects of the present invention were identified.

[0073] <Example 3> A concentrated onion juice (Brix 70) adjusted to Brix 6.0 with water was prepared. A concentrated broccoli juice (Brix 40) adjusted to Brix 3.5 with water was prepared. These were mixed in equal amounts to obtain a mixed juice (Example 3-0) (Brix 4.75). A part of this mixed juice was separated and a sterilized sample was prepared (Example 3-1). At the same time, a part of the mixed juice was separated, adjusted to Brix 3.25 with water, and a sterilized sample was prepared (Example 3-2). Further, the remaining mixed juice was concentrated to Brix 30 at 55 °C using a vacuum concentrator. This was diluted again to Brix 4.75 with water and a sterilized product (Example 3-3) was prepared. The sterilization conditions were 98 °C for 1 minute.

[0074] <Comparative Example 2> A concentrated carrot juice (Brix 60) adjusted to Brix 6.0 with water was prepared. A concentrated broccoli juice (Brix 40) adjusted to Brix 3.5 with water was prepared. These were mixed in equal amounts to obtain a mixed juice (Comparative Example 2-0) (Brix 4.75). A part of this mixed juice was separated and a sterilized sample was prepared (Comparative Example 2-1). Also, the remaining mixed juice was concentrated to Brix 30 at 55 °C using a vacuum concentrator. This was diluted again to Brix 4.75 with water and a sterilized product (Comparative Example 2-2) was prepared. The sterilization conditions were 98 °C for 1 minute.

[0075] <Comparative Example 3> Prepared a sample in which celery concentrated juice (Brix 37) was adjusted to Brix 3.0 with water. Prepared a sample in which broccoli concentrated juice (Brix 40) was adjusted to Brix 3.5 with water. These were mixed in equal amounts to obtain a mixed juice (Comparative Example 3-0) (Brix 3.25). A portion of this mixed juice was taken separately to prepare a sterilized sample (Comparative Example 3-1). Also, the remaining mixed juice was concentrated to Brix 30 at 55 °C using a vacuum concentrator. This was diluted again with water to Br ix 3.25 and sterilized (Comparative Example 3-2) was prepared. The sterilization conditions were 98 °C for 1 minute.

[0076] <Sensory Evaluation> This evaluation was conducted by the 2-alternative forced-choice method by 6 selected panelists. For Example 3-1 and Comparative Example 2-1, and for Example 3-2 and Comparative Example 3-1, the presence or absence of a significant difference in the texture (flavor just before swallowing) of the cooked flavor was verified. The significance test was performed at a significance level of 5%.

[0077] <Confirmation of Maillard Products> Regarding Examples 3-0 to 3-3, Comparative Examples 2-0 to 2-2, and Comparative Examples 3-0 to 3-2 in order to analyze the amount of aroma components contained in each sample, analysis was performed using a gas chromatography-mass spectrometer (GC-MS). As a first aspect, Maillard products with increased content due to heating during sterilization or concentration were confirmed. As a second aspect, in the comparison of Example 2, Comparative Example 2, and Comparative Example 3, the presence or absence of Maillard products with specifically high content due to differences in the combination of processed vegetables was confirmed. The analysis conditions for GC-MS analysis are as follows below. are as follows.

[0078] <GC-MS Analysis> As a method for measuring the content of the fragrance component according to the present invention, gas chromatography mass spectrometry can be adopted. The samples of Example 3, Comparative Example 2, and Comparative Example 3 were diluted with water and used as analysis samples. The components can be detected by a gas chromatography mass spectrometer (GC-MS). The detailed pretreatment conditions and measurement conditions are as follows.

[0079] <Pretreatment Conditions> Pretreatment method: Dynamic headspace method Sample collection amount: 5 g Internal standard substance: Add 10 μL of 10 ppm 1,2-dichlorobenzene solution Incubation time: 10 min Purge conditions: 6 min (10 ml / min) Drying conditions: 18 min (50 ml / min) <TDU (Thermal Desorption Unit) Conditions> TDU: 40°C → 720°C / min → 240°C (3 min) CIS: 10°C → 12°C / sec → 240°C (20 min) <GC-MS Conditions> GC: Agilent Technologies 7890A MS: Agilent Technologies 5975C Inlet: Solvent vent mode Liner: Filled with Tenax TA Column: J&W DB-WAX (60 m × 250 μm × 0.50 μm) Oven temperature: 40°C (3 min) → 10°C / min → 240°C (17 min) Measurement mode: Scan mode

[0080] <Results> As a result of the sensory evaluation, in Example 3, the cooking feeling in the content was stronger compared to Comparative Example 2 and Comparative Example 3. ​As a result of performing GC-MS analysis, in Example 3, the first aspect and the second aspect were satisfied At least 3-methylbutanal was identified as a Maillard product.

[0081] <Discussion> In Example 3, the reason why the cooked feeling in the content was strong is that by mixing a broccoli processed product rich in amino acids and an onion processed product rich in fructose and heating them, it is considered that the Maillard reaction easily proceeded. Since the celery processed product has a low sugar content, it is considered that the Maillard reaction hardly proceeds. The carrot processed product has a high sugar content, but since the proportion of sucrose is high, it is considered that the Maillard reaction hardly proceeds.

[0082] [Identification of aroma components contributing to umami in vegetable-containing seasonings] Using a vegetable-containing seasoning, components contributing to the aroma after the content were identified using GC-olfactometry analysis ( hereinafter referred to as "GC-O"). GC-O is a method of separating with a GC column and detecting the eluting aroma components by smelling them with a human nose. From the general information on the aroma characteristics and components of the eluted odor, the aroma components contributing to umami were narrowed down. The conditions of GC-MS used in this test are as follows.

[0083] <GC-MS analysis> As a method for measuring the content of the aroma component according to the present invention, gas chromatography mass spectrometry can be adopted. A vegetable-containing seasoning corresponding to Example 1 diluted with water was used as a sample and the component can be detected by a gas chromatography mass spectrometer (GC-MS). Specific pretreatment conditions and measurement conditions include the following methods.

[0084] <Pretreatment conditions> Pretreatment method: Dynamic headspace method Sample collection amount: 5 g Internal standard substance: Add 10 μL of 10 ppm 1,2-dichlorobenzene solution Incubation time: 10 min Purge conditions: 6 min (10 ml / min) Drying conditions: 18 min (50 ml / min) <TDU (Thermal Desorption Unit) conditions> TDU: 40°C → 720°C / min → 240°C (3 min) CIS: 10°C → 12°C / sec → 240°C (20 min) <GC-MS conditions> GC: Agilent Technologies 7890A MS: Agilent Technologies 5975C Inlet: Solvent vent mode Liner: Packed with Tenax TA Column: J&W DB-WAX (60 m × 250 μm × 0.50 μm) Oven temperature: 40°C (3 min) → 10°C / min → 240°C (17 min) Measurement mode: Scan mode

[0085] By this method, at least 3-met hylbutanal was identified as a candidate component contributing to the flavor after the core flavor. It is considered that these two components are particularly involved in the unpleasant odor. In addition, at least Diprop yl Trisulfide and Dimethyl disulfide were identified as candidate components contributing to the unpleasant odor derived from vegetables. Dipropyl Trisulfide is considered to be a flavor component derived from onions. Dimethyl disulfide is derived from broccoli and onions. It was considered to be an aroma component coming. 3-methylbu in the formulation liquid of Example 1 The content of tanal was 18.5 ppb in the formulation liquid adjusted to Brix 1.5, and the content of Dipropyl Trisulfide was 10.0 ppb in the formulation adjusted to Brix 1.5, and the content of Dimethyl disulfide was 12.8 ppb in the formulation liquid adjusted to Brix 1.5. In Example 1 the content of 3-methylbutanal was 6.9 ppb at Brix 1.5 and the content of Dipropyl Trisulfide was 1.4 ppb at Brix 1.5 and the content of Dimethyl disulfide was about 2.1 ppb at Brix 1 .5.

[0086] [Specification of the range of suitable aroma component content using the model liquid] Test 1: The suitable range of 3-methylbutanal for feeling the cooking texture was specified by the following method.

[0087] [Preparation of model liquid] A standard sample of 3-methylbutanal was added to distilled water, and samples were prepared so that the content of 3-methylb utanal was 1.0 ppb, 2.0 ppb, 3.0 ppb, 5.0 ppb, 30.0 ppb, 50.0 ppb, and 100.0 ppb.

[0088] [Sensory evaluation] The sensory evaluation of the above samples was carried out by a panel composed of 6 trained panelists. The sensory evaluation was carried out by the open panel method. The cooking texture felt in the flavor after the middle and The range of the content of 3-methylbutanal suitable for this was determined by a panel.

[0089] <Results> As a suitable range for feeling the cooking sensation, the content of 3-methylbutanal was 5. 0 ppb or more and 50.0 ppb or less.

[0090] Test 2: By the following method, it was confirmed whether Dipropyl Trisulfide affects the cooking sensation derived from 3-met hylbutanal.

[0091] <Preparation of model solution> A standard sample of 3-methylbutanal was added to distilled water, and it was adjusted so that the content of 3-methylb utanal became 5.0 ppb. To this, a standard sample of Dipropyl Trisulfide was added, and samples were prepared such that the content of Dipropyl Trisulfide became 10.0 ppb, 8.0 ppb, 7.0 ppb, 6.0 ppb, and 4.0 ppb, respectively.

[0092] Note that the content of Dipropyl Trisulfide at the time of Brix 1.5 conversion of the formulation liquid shown in Example 1 above is 10.0 ppb. Therefore, in this test the model sample with a content of Dipropyl Trisulfide of 10.0 ppb assumed the formulation liquid shown in Example 1 above.

[0093] <Sensory evaluation> The sensory evaluation of the above samples was carried out by a panel composed of 7 trained panelists. The sensory evaluation was carried out by the open panel method. The cooking sensation felt in the flavor after the middle and The range of the content of 3-methylbutanal suitable for this was determined by a panel. D Using a sample with a content of ipropyl Trisulfide of 10.0 ppb as a control, the content of Dipropyl Trisulfide at which the unpleasant odor caused by Dipropyl Trisulfide becomes significantly weaker was specified. At the same time, using a sample with a content of Dipropyl Trisulfide of 10.0 ppb as a control, the content of Dipropyl Trisulfide at which the cooking feeling becomes significantly stronger was specified. ulfide was specified. Using a sample with a content of ipropyl Trisulfide of 10.0 ppb as a control, the content of Dipropyl Trisulfide at which the cooking feeling becomes significantly stronger was specified.

[0094] <Results> The content of Dipropyl Trisulfide at which the unpleasant odor becomes significantly weaker was 7.0 ppb or less. The content of Dipropyl Trisulfide at which the cooking feeling becomes significantly stronger was 6.0 ppb or less. ulfide was 6.0 ppb or less. The content of Dipropyl Trisulfide at which the cooking feeling becomes significantly stronger was 6.0 ppb or less.

[0095] Test 3: It was confirmed whether Dimethyl disulfide affects the cooking feeling derived from 3-methylbutanal by the following method. Whether Dimethyl disulfide affects the cooking feeling derived from 3-methylbutanal was confirmed by the following method.

[0096] <Preparation of model solution> A standard sample of 3-methylbutanal was added to distilled water and adjusted so that the content of 3-methylbutanal became 5.0 ppb. To this, standard samples of Dimethyl disulfide were added, and samples were prepared such that the contents of Dimethyl disulfide were 12.8 ppb, 10.0 ppb, 8.0 ppb, 6.0 ppb, and 4.0 ppb, respectively. utanal was added to distilled water and adjusted so that the content of 3-methylbutanal became 5.0 ppb. To this, standard samples of Dimethyl disulfide were added, and samples were prepared such that the contents of Dimethyl disulfide were 12.8 ppb, 10.0 ppb, 8.0 ppb, 6.0 ppb, and 4.0 ppb, respectively. disulfide were added, and samples were prepared such that the contents of Dimethyl disulfide were 12.8 ppb, 10.0 ppb, 8.0 ppb, 6.0 ppb, and 4.0 ppb, respectively. disulfide were added, and samples were prepared such that the contents of Dimethyl disulfide were 12.8 ppb, 10.0 ppb, 8.0 ppb, 6.0 ppb, and 4.0 ppb, respectively. and 4.0 ppb, respectively.

[0097] Dimethyl d at the time of Brix 1.5 conversion of the formulation liquid shown in Example 1 above The content of isulfide is 12.8 ppb. Therefore, the sample with a content of dimethyl d isulfide of 12.8 ppb was assumed to be the formulation liquid shown in Example 1 above. Assumed.

[0098] <Sensory evaluation> The sensory evaluation of the sample was performed by a panel consisting of 7 trained panelists. The sensory evaluation was conducted by the open panel method. The range of the content of 3-methylbutanal suitable as the cooking feeling felt in the content was determined by the panel. Dimeth yl disulfide. Using a sample with a content of dimethyl disulfide of 12.8 ppb as a control, the content of dimethyl disulfide at which the unpleasant odor due to dimethyl disulfide becomes significantly weaker was specified. At the same time, using a sample with a content of dimethyl disulfide of 12.8 ppb as a control, the content of dimethyl disulfide at which the cooking feeling becomes significantly stronger was specified. yl disulfide. Using a sample with a content of dimethyl disulfide of 12.8 ppb as a control, the content of dimethyl disulfide at which the unpleasant odor due to dimethyl disulfide becomes significantly weaker was specified. yl disulfide. The content of dimethyl disulfide at which the unpleasant odor due to dimethyl disulfide becomes significantly weaker was specified. fide. At the same time, using a sample with a content of dimethyl disulfide of 12.8 ppb as a control, the content of dimethyl disulfide at which the cooking feeling becomes significantly stronger was specified. yl disulfide. Using a sample with a content of dimethyl disulfide of 12.8 ppb as a control, the content of dimethyl disulfide at which the cooking feeling becomes significantly stronger was specified. isulfide.

[0099] <Results> The content of dimethyl disulfide at which the unpleasant odor becomes significantly weaker was 6.0 p pb or less. The content of dimethyl disulfide at which the cooking feeling becomes significantly stronger was 6.0 ppb or less. Content.

[0100] <Discussion> From the results of Test 2 and Test 3, it was found that dipropyl trisulfide and dime thyl disulfide suppress the cooking feeling of 3-methylbutanal. It was considered that the unpleasant odor of dipropyl trisulfide was reduced below 7.0 ppb compared with the formulation liquid. Also, Dipropyl Tri thyl disulfide. When the sulfide content is 6.0 ppb or less, it was found that the cooking feeling of 3-methylbutanal can be felt. From this, the more preferable condition for obtaining the cooking feeling of 3-methylbutanal is that the content of Diisopropyl Trisulfide with respect to the content of 3-methylbutanal is 1.2 or less. It was found that the cooking feeling of 3-methylbutanal can be felt. From this, the more preferable condition for obtaining the cooking feeling of 3-methylbutanal is that the content of Diisopropyl Trisulfide with respect to the content of 3-methylbutanal is 1.2 or less. It was found that the content of Diisopropyl Trisulfide with respect to the content of 3-methylbutanal is 1.2 or less.

[0101] The unpleasant odor of Dimethyl disulfide is 6.0 ppb or less and is considered to be reduced compared to the blended liquid. Also, when the content of Dimethyl disulfide is 6.0 ppb or less, it was found that the cooking feeling of 3-methylbutanal can be felt. From this, the more preferable condition for obtaining the cooking feeling of 3-methylbutanal is that the content of Dimethyl disulfide with respect to the content of 3-methylbutanal is 1.2 or less. It was found that the cooking feeling of 3-methylbutanal can be felt. From this, the more preferable condition for obtaining the cooking feeling of 3-methylbutanal is that the content of Dimethyl disulfide with respect to the content of 3-methylbutanal is 1.2 or less. It was found that the content of Dimethyl disulfide with respect to the content of 3-methylbutanal is 1.2 or less. It was found that the content of Dimethyl disulfide with respect to the content of 3-methylbutanal is 1.2 or less.

Industrial Applicability

[0102] The fields where the present invention is useful are the production and sale of vegetable-containing seasonings.< / ph>

Claims

1. A vegetable-containing seasoning, wherein the vegetable-containing seasoning contains at least a first processed vegetable product and a second processed vegetable product, the first processed vegetable product is a processed onion product, the second processed vegetable product is a processed broccoli product, the content of dipropyl trisulfide in the vegetable-containing seasoning in terms of Brix 1.5 is 7.0 ppb or less, the content of 3-methylbutanal in the vegetable-containing seasoning in terms of Brix 1.5 is 2.0 ppb or more and 50.0 ppb or less, the ratio of the content of dipropyl trisulfide to the content of 3-methylbutanal in the vegetable-containing seasoning is 1.4 or less.

2. The vegetable-containing seasoning according to Claim 1, wherein the content of dimethyl disulfide in the vegetable-containing seasoning in terms of Brix 1.5 is 6.0 ppb or less.

3. The vegetable-containing seasoning according to Claim 1 or 2, wherein the ratio of the content of dimethyl disulfide to the content of 3-methylbutanal in the vegetable-containing seasoning is 1.2 or less.

4. The vegetable-containing seasoning according to any one of Claims 1 to 3, wherein the Brix of the vegetable-containing seasoning is 10.0 or more and 60.0 or less.

5. The seasoning according to any one of Claims 1 to 4, wherein the seasoning does not contain animal-derived raw materials and yeast extract.

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