Cruciferous vegetable seasoning and method for producing the same

Abstract

To provide a Brassicaceae vegetable seasoning in which rich flavor is enhanced.SOLUTION: An inventor of the disclosure has found that, in development of a Brassicaceae vegetable seasoning, by providing a specific production step, it is possible to product a vegetable seasoning in which rich flavor is enhanced and grassy smell is suppressed. The production step of the Brassicaceae vegetable seasoning is formed of at least, aroma-reduction heating and aroma-addition heating. The aroma-addition heating is performed after performing the aroma-reduction heating. In definition of other aspect, the production step of the Brassicaceae vegetable seasoning of the invention is formed of at least the aroma-reduction heating and aroma-addition heating, and the aroma-addition heating is performed simultaneously to the aroma-reduction heating. The production method further comprises a fractionation. The acquired fractions are at least, a deliciousness component and flavor component. The derivation of these components are baked or fried Brassicaceae vegetable.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to cruciferous vegetable seasonings and methods for their production. [Background technology]

[0002] In developing applications for cruciferous vegetables, the inventor focused on the richness of cruciferous vegetables. Here, the term "richness" refers to the persistence of flavor, and more preferably, the longevity of flavor. Complexity is also taken into account. Examples of ingredients that contribute to "richness" include water-soluble ingredients and fat-soluble ingredients. is.

[0003] "Richness" is especially important in the food and beverage industry, especially in the field of seasonings. The "richness" of a food or drink determines its deliciousness. The important ingredients in seasonings are: From this perspective, the ingredients used in seasonings are animal-based, e.g. For example, meat and fish. On the other hand, what is required in the market is that no animal ingredients are used. In response to this demand, protein-rich plant-based ingredients are replacing animal-based ingredients. For example, legumes.

[0004] Under such circumstances, the inventor came up with the idea of ​​a cruciferous vegetable seasoning. Cruciferous vegetable seasoning is a seasoning made entirely or partly from cruciferous vegetables. In this context, the term sofrito is also known. It refers to stir-fried vegetables (onions, garlic, etc.). One of the drawbacks of aromatic vegetables is that they lack richness. One way to solve this problem is with cruciferous vegetables. This is because the amino acid content is higher than that of other vegetables.

[0005] Cruciferous vegetables have a grassy smell. This grassy smell is avoided. Various methods for reducing this have been studied. Patent Document 1 describes a method for reducing the amount of corn starch in cruciferous vegetables. Specifically, the juice is steamed under specific conditions before being shredded, and then anion-exchanged to remove the juice. Patent Document 2 describes a method for producing squeezed juice from cruciferous vegetables, Physically, it absorbs the aromatic components of cruciferous vegetables. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Patent No. 3676178 [Patent Document 2] Japanese Patent Application Publication No. 10-313834 Summary of the Invention [Problem to be solved by the invention]

[0007] The problem to be solved by the present invention is to enhance the richness of cruciferous vegetable seasonings. More specifically, the purpose is to enhance the richness and suppress the grassy smell in cruciferous vegetable seasonings. As you can see, there is a trade-off inherent in cruciferous vegetables. The key to producing cruciferous vegetable seasonings is to create a richer flavor. The aim is to make it stronger while suppressing the grassy smell. [Means for solving the problem]

[0008] The inventors of the present invention have been studying how to identify components that contribute to the richness of cruciferous vegetable seasonings. As a result, the inventors of the present invention discovered that 1) Heating increases the aroma that contributes to the richness of the flavor. (2) If the grassy smell is strong, the richness of the flavor will be reduced. (3) The components that contribute to the grassy smell are highly volatile and are easily lost through evaporation processes. (4) The content of the components that contribute to the grassy smell is easily reduced by heating. The present invention can be defined by applying the above mechanism as follows: It is as follows:

[0009] The method for producing a cruciferous vegetable seasoning according to the present invention comprises at least a step of reducing aroma and heating. The aroma heating is carried out after the de-aroma heating. A cruciferous vegetable seasoning is a seasoning whose ingredients are all or partly made from cruciferous vegetables. (The same applies hereafter in this column.) Also, "heating with reduced aroma" refers to heating that The purpose of heating is to reduce the aroma (the same applies below in this column). An example of heating to reduce the aroma is boiling. In addition, aroma heating is heating, the purpose of which is to add aroma. (The same applies hereafter in this section.) Examples of aroma heating include heating and concentration. When cruciferous vegetables are heated to reduce their aroma, the endogenous enzymes in the vegetables are inactivated. The liquid of cruciferous vegetables is heated to add a cooked aroma. Vegetable liquid is a liquid made from cruciferous vegetables that have been heated to reduce the flavor. .

[0010] From another perspective, the method for producing a cruciferous vegetable seasoning according to the present invention is The heating for aromatization is carried out at least in the reduction heating and aromatization heating. The aroma of cruciferous vegetables is reduced by heating them at the same time. At the same time, the aroma compounds contained in the cruciferous vegetables are evaporated. Examples of such heating include baking and frying. The method further comprises fractionation. The fraction obtained contains at least umami components and aroma components. These ingredients are derived from aroma-heated (e.g., roasted or fried) It is a cruciferous vegetable. Examples of fractionation include solvent extraction and juicing. [Effects of the Invention]

[0011] The present invention makes it possible to provide a cruciferous vegetable seasoning with enhanced body. [Brief explanation of the drawings]

[0012] [Figure 1] Flowchart of a method for producing a cruciferous vegetable seasoning according to the first embodiment [Figure 2] Flowchart of a method for producing a cruciferous vegetable seasoning according to a second embodiment [Figure 3] Flowchart of a method for producing a cruciferous vegetable seasoning according to a third embodiment DETAILED DESCRIPTION OF THE INVENTION

[0013] <Cruciferous vegetable seasoning> The cruciferous vegetable seasoning according to the present invention (hereinafter referred to as "the present vegetable seasoning") is a seasoning The term "seasoning" refers to a food product whose ingredients are all or partly cruciferous vegetables. The raw material other than the Brassicaceae family is preferably a vegetable, as described below. do.

[0014] <Type and properties of this vegetable seasoning> The type of vegetable seasoning is not important, and examples include dashi, sauce, sugar, salt, Dashi is made from a wide variety of ingredients, including vinegar, soy sauce, miso, sake, oil, and spices. For example, dashi (soup stock), soup stock, bouillon, fond de veau, The nature of the vegetable seasoning is not important. For example, liquid (extracted) The forms of the extract include fruit juice, juice extract, and concentrates thereof), paste, solid, powder, etc.

[0015] <Cruciferous vegetables> Cruciferous vegetables are vegetables whose scientific classification is the Brassicaceae family. Examples of cruciferous vegetables include cabbage, broccoli, kale, watercress, and komatsuna. , bok choy, radish sprouts, cauliflower, Chinese cabbage, turnip, takana, cole This vegetable seasoning uses parts of cruciferous vegetables (flowers, leaves, stems, etc.). This vegetable seasoning is made from one of these cruciferous vegetables. or more than one, preferably broccoli or cabbage.

[0016] <Vegetables other than cruciferous vegetables> This vegetable seasoning can be used with vegetables other than cruciferous vegetables. , but examples include carrots, onions, turnips, radishes, celery, and spinach. , bell peppers, asparagus, young barley leaves, chrysanthemum, mustard greens, lettuce, komatsuna, angelica tree, sweet Potato, potato, tomato, molokheiya, paprika, parsley, celery, mitsuba, lettuce, radish Rice, shiso, eggplant, green beans, pumpkin, burdock, green onion, ginger, garlic, chives, corn Green beans, okra, turnip, cucumber, melon, zucchini, loofah, bean sprouts, etc. Vegetables other than cruciferous vegetables are preferably carrots, onions, and celery. This will improve the overall balance of the flavor.

[0017] <Conceptual structure of the manufacturing method of this vegetable seasoning> The concept of the manufacturing method of this vegetable seasoning (hereinafter, in this column, it may be referred to as "this manufacturing method") The heating method essentially consists of at least de-aromatization heating and aromatization heating. The purpose of this is to reduce the aroma. Specifically, the grassy smell is reduced. "heating" refers to heating with the purpose of adding aroma. The aroma heating is carried out at the same time as or after the de-aroma heating. The resulting fractions consist of at least umami components and aroma components. These ingredients come from cruciferous vegetables that have been seasoned and cooked. The actual implementation is the following first to third embodiments.

[0018] First Embodiment 1 shows the flow of the manufacturing method according to the first embodiment. The following are the steps: cutting (S10), baking or frying (S20), water extraction (S30), solid-liquid separation (S40) ), concentration (S50), and sterilization and filling (S60). The embodiment of both heat and flavored heating is at least grilling or frying (S20). Moreover, the embodiment of fractionation is at least water brewing (S30). In this embodiment, a seasoning having a relatively low viscosity can be produced, and is suitable for various foods and beverages. It is characterized by its ease of use.

[0019] <Disconnect(S10)> Cutting cruciferous vegetables and other vegetables (hereinafter simply referred to as "vegetables"). The purpose of using this method is to shorten the cooking time. Another purpose is to shorten the extraction time. For example, flower parts and insect-eaten leaves can be discarded. The size of the cut vegetables is optional. However, it is preferably about 5 mm to 5 cm.

[0020] <Grilled or fried (S20)> The purpose of grilling or frying cut vegetables is to suppress the grassy smell. When vegetables are grilled or fried, the components that give off the grassy smell (aroma components) of cruciferous vegetables are vaporized. Another purpose is to enhance the richness of the flavor. The aroma produced by heating is the aroma of the food, and the resulting sensation of a long-lasting aroma and flavor. The aroma gives a sense of fullness to the senses. nylacetaldehyde) is a component that increases with heating and contributes to the richness of the flavor. This is because phenylalanine, a type of amino acid, is decomposed by heating. The components that contribute to the grassy smell are more likely to be produced during boiling than the components that contribute to the cooked aroma. If the roasting or frying is insufficient, the grassy smell will be suppressed. If you bake or fry food too much, the burnt smell will become stronger. A strong burnt smell is something to be avoided. From this point of view, the temperature at which vegetables are grilled or fried is preferably 45°C to 200°C. The baking or frying time is usually 10 to 120 minutes. The time is preferably 15 to 90 minutes. These methods may be known methods, for example, These include kneaders and roasting kilns. The heat source is not limited to fire, and may be induction heating or the like.

[0021] <Cold Brew (S30)> The purpose of cold brewing is to extract the ingredients from grilled or stir-fried vegetables. When cooked or fried vegetables are bathed in water, the ingredients contained in the vegetables will dissolve. If the temperature of the water (solvent) is too low, the extraction time will be long. If the temperature of the water (solvent) is too high, the vegetable-derived ingredients will deteriorate. The temperature of the solvent is preferably 85 to 98°C.

[0022] <Solid-liquid separation (S40)> The purpose of solid-liquid separation is to suppress the grassy smell. The grassy smell of vegetables remains largely due to the The solid part of the syrup is removed to reduce the grassy smell. This improves the efficiency of the process. By removing the solids, the concentration level increases when the concentration is carried out in the subsequent process. In addition, by removing the solid part, the viscosity of the liquid is reduced, making it easier to apply to various foods and beverages. The solid-liquid separation method may be a known method, such as a sieve method or a centrifugal separation method. The principle of centrifugation may be either continuous or batch type. The necessity of this process is determined by considering the final use of the material. It is possible.

[0023] <Concentration (S50)> The purpose of concentrating the liquid portion (liquid) obtained by solid-liquid separation is to improve the handling of the material. Yes. Concentrating a liquid reduces the volume of the liquid, which means the cost of storing the liquid decreases. The concentration method may be a known method, such as vacuum concentration, membrane concentration, or freeze concentration.

[0024] <Sterilization and filling (S60)> In addition to the above, this manufacturing method also appropriately employs sterilization and filling. Any known method may be used, such as plate sterilization or tubular sterilization.

[0025] <Second embodiment> FIG. 2 shows the flow of the manufacturing method according to the second embodiment. , cutting (S10), baking or frying (S20), squeezing (S31), solid-liquid separation (S40), concentration In this embodiment, the steps are heating to reduce the aroma and sterilizing and filling. The embodiment of both aroma heating and baking is at least baking or frying (S20). The actual implementation of fractionation is at least squeezing (S31). The rest of the description is the same as that in the first embodiment. In the second embodiment, a seasoning having a relatively high viscosity and a high Brix can be produced. Its distinctive feature is that it can

[0026] <Squeezing (S31)> The juice and pulp are obtained by squeezing the cut vegetables. The method may be a known method, such as a compression method or a centrifugal method. These include extruders, filter presses, decanters, and ginners.

[0027] <Third embodiment> 3 shows the flow of the manufacturing method according to the third embodiment. The process consists of cutting (S10), branching (S21), squeezing (S31), solid-liquid separation (S40), These are the heat concentration (S51), and the sterilization and filling (S60). At least the branch (S10) embodies this. The one that has been achieved is at least heat concentration (S51). Furthermore, the one that embodies fractionation is At least, the step of squeezing (S31) is described below. The other features are the same as those in the first and second embodiments. In the third embodiment, by including a branching step, the bitterness and astringency of nitric acid, oxalic acid, etc. can be reduced. The feature of this method is that it is possible to produce seasonings with reduced taste-related components.

[0028] <Branch (S21)> The purpose of blanching the cut vegetables is to deactivate the enzymes. Another purpose is to remove bitterness. The method of blanching the cut vegetables is not important, and Typically, the temperature for blanching the cut vegetables is between 50 and 100 degrees. For a specific explanation of blanching, the present specification incorporates Patent No. 37 This is the content of Publication No. 71919.

[0029] <Heating concentration (S51)> The purpose of heating and concentrating the liquid of vegetables obtained by squeezing or solid-liquid separation is to improve the handling of the ingredients. By concentrating the material, the volume can be reduced, which reduces storage costs. Another purpose is to enhance the richness of the flavor. Concentration adds a warming aroma and a richer flavor. In this case, the heating temperature should be between 45°C and Preferably, the temperature is 100°C.

[0030] <Body> In the present invention, "body" is one of the sensory characteristics. The main factors for determining body are aroma, The flavor is long-lasting, and more preferably, the flavor is complex.

[0031] <Immoral> The "grassy smell" in the present invention refers to the grassy smell possessed by cruciferous vegetables.

[0032] <Sugar content (Brix)> In the vegetable seasoning containing cruciferous vegetables according to this embodiment, the Brix is ​​not particularly limited. Brix is ​​preferably 1.0 or more and 60.0 or less. The measuring method may be an optical refractometer (NAR-3T manufactured by ATAGO Co., Ltd.) is.

[0033] <ph> The pH of the vegetable seasoning containing cruciferous vegetables according to the present embodiment is not particularly limited, but may be The pH is preferably 4.0 to 7.0. If the pH is too low and the acidity becomes strong, the acidity will be emphasized. If the pH is too high, it will be difficult to feel the richness of the flavor. This requires extensive sterilization, which is undesirable from the viewpoint of the effect on flavor, etc. The pH is 5.0 to 7.0.

[0034] <Amount of centrifuged sediment> The centrifugal sedimentation volume is the volume fraction of the sediment that occurs when a sample is centrifuged under certain conditions. The measurement method used in this embodiment is as follows: Put 10ml of vegetable seasoning containing cruciferous vegetables into a settling tube (a graduated spit glass), Centrifuge at 3,000 rpm (1,600 x g) for 10 minutes and measure the volume of the precipitate. The amount of sedimentation is not particularly limited, but preferably, the amount of sedimentation by centrifugation at Brix 2.9 is 30%. More preferably, the amount of sedimentation upon centrifugation at Brix 2.9 is less than 5%. Even more preferably, the amount of sedimentation upon centrifugation at Brix 2.9 is less than 1%. The small amount of sedimentation allows for a lower viscosity, making it easier to apply to a variety of products. The method for reducing the amount of centrifugal sedimentation may be a known method, but specifically, pulp separation by sieving is removal of the pulp by centrifugation, etc.

[0035] <Cumulative % particle size> The particle size is the value measured for the long diameter of the particle. Here, "cumulative a% particle size" means the In the obtained particle size distribution, when the cumulative frequency is calculated with the total volume of the particle group taken as 100%, The particle size at which the cumulative frequency reaches a%. In other words, the cumulative 50% particle size (D50) is the cumulative The cumulative 90% diameter (D90) is the particle diameter at which the cumulative frequency is 50%. The particle size is the particle size at which the particle size is 90%. This is a diameter distribution measuring device.

[0036] The particle size of the vegetable seasoning containing cruciferous vegetables in the present invention is not particularly limited, but is preferably Preferably, D50 is 250 μm or less. Also, preferably, D90 is 700 μm or less. More preferably, D50 is 100 μm or less. By reducing the particle size, the properties become smooth and the seeds The method for reducing the particle size may be a known method, but the specific These include pulping using a fine processor, removing pulp using a sieve, and pulping using a centrifuge. Examples include removing stubborn stubborn bacteria. [Example]

[0037] [Evaluation of richness in vegetable seasonings] <Comparative Example 1> Cut the broccoli into pieces about 5mm thick and boil it in water twice the amount of the cut broccoli at 95℃ for 1 minute. The solid and liquid portions were separated using a 0.5 mm mesh sieve, and the liquid portion was used as the sample.

[0038] Example 1 Broccoli was cut into pieces of about 5 mm and roasted at 140°C. The mixture was extracted with twice the amount of water at 95°C for 1 hour. The solid and liquid fractions were separated using a 0.5 mm mesh sieve. The liquid portion was used as the sample.

[0039] <Comparative Example 2> Broccoli was cut into pieces of about 5 mm, juiced using a juicer, and then packed in hot packs. .

[0040] <Example 2> Broccoli was cut into pieces of about 5 mm and roasted at 140°C. The juice was then extracted using a juicer. Afterwards, hot packs were applied.

[0041] <Comparative Example 3> Cut the cabbage into pieces about 2 cm long and extract it in water twice the amount of the cut cabbage at 95°C for 1 hour. The solid and liquid portions were separated using a 0.5 mm mesh sieve, and the liquid portion was used as the sample.

[0042] Example 3 The cabbage was cut into pieces of about 2 cm and roasted at 140 ° C. Then, 2 The mixture was extracted with twice the amount of water at 95°C for 1 hour. The solid and liquid parts were separated using a 0.5 mm mesh sieve. The liquid portion was used as a sample.

[0043] <Comparative Example 4> Cut the broccoli, onion, celery, and carrot into 2cm pieces. The extract was extracted with twice the amount of water at 95°C for 1 hour. After removing the solid matter, the extract was concentrated in vacuum to remove Br. The sample was concentrated to Brix 20. The concentrated sample was diluted with water to Brix 5.0.

[0044] Example 4 Cut the broccoli, onion, celery, and carrot into 2cm pieces. After roasting at 40℃, the vegetables were extracted with hot water in an amount twice the volume of the cut vegetables at 95℃ for 1 hour. The extract was then concentrated under vacuum to a Brix of 20. The concentrated sample was diluted with water to a Brix of 5. Diluted to 0.

[0045] <Sugar content (Brix) measurement> The instrument used for measuring the sugar content (Brix) in this measurement was a refractometer (NAR-3T, manufactured by ATAGO Co., Ltd.) The temperature of the sample during measurement was 20°C.

[0046] <Measurement of pH> The instrument used for measuring pH in this measurement was a pH meter (pH METER F-52, manufactured by HORIBA Ltd.). The temperature of the sample during measurement was 20°C.

[0047] <Amount of centrifugal sedimentation> 10 ml of a vegetable seasoning containing Brassicaceae vegetables ( Brix 2.9) was placed in a 10 ml precipitation tube (graduated centrifuge tube with scale), centrifuged at 3,000 rpm (1,600×g) for 10 minutes, and the volume of the sediment was measured.

[0048] <Measurement of particle size> Using a laser diffraction / scattering particle size distribution analyzer (LA-960, manufactured by HORIBA), the particle size (D50) at which the cumulative frequency reached 50% in volume conversion and the particle size (D9 0) at which it reached 9 were measured. The refractive index was set to "1.60 - 0.0*i", the circulation speed to "3", and the stirring speed to "1".

[0049] <Sensory evaluation><C Sensory evaluators (panels) with a sensitive sense for flavor evaluation were selected. (Comparative Example 1 and Example 1 were collectively referred to as Category 1, and the same applies to Categories 2 to 4 below.) The sensory evaluation for Category 1 and Category 2 was carried out by adjusting the Brix to 2.9 with distilled water, and for Category 3, by adjusting the Brix to 1.9. For Categories 1 to 4, the discrimination evaluation between the comparative examples and the examples was carried out by the 3-point discrimination method by nine panels. Furthermore, for each category, the comparative examples and the examples were compared, and the "richness strength" in flavor The evaluation of "richness and suppression of grassy flavor" was carried out by a panel of 11 people using a pair-point comparison method. The definitions are "persistence" and "complexity" of flavor, and the definition of "complexity" is as follows: It was as follows. I feel "complexity"... I can sense many flavors, but no particular flavor stands out. First, the aroma and flavor cannot be clearly separated.

[0050] <Sensory evaluation criteria> The judgement of distinctiveness is based on the evaluation of each panelist and the binomial distribution probability (BINOM) of each individual term. The judgement was made using the DIST function with a risk level (P value) of 5%. The sensory evaluation was made using the paired comparison method. In the same category, the comparative examples were used as a control to see whether the richness of the examples was enhanced and whether the grassy smell The panel assessed whether the effects of the steroids were suppressed. The evaluation of "enhanced body and suppressed grassy smell" (○ or ×) was made by each panelist. Based on the evaluation, the risk rate (P The value was determined at 5%.

[0051] <Result> For each of categories 1 to 4, the comparative examples and examples are significantly different and distinguishable. In addition, for each of categories 1 to 4, the examples had a stronger body than the comparative examples. The results showed that the taste was improved and the grassy smell was suppressed.

[0052] [Table 1]

[0053] <Summary> From the above test results, it was found that the water content of cruciferous vegetables after baking or frying was reduced and the solid-liquid separation was By doing so, it was possible to produce an extract (liquid extract) with enhanced body. Juice with enhanced richness by squeezing cruciferous vegetables that have been grilled or fried. Furthermore, it was possible to produce a liquid by using other vegetables in addition to cruciferous vegetables. In summary, the effects of the present invention can be confirmed even in this case. The method for producing cruciferous vegetable seasoning consists of at least two steps: heating to reduce flavor and heating to add flavor. This aroma heating is carried out after or at the same time as the de-aroma heating. do. [Industrial Applicability]

[0054] An area in which the present invention is useful is the manufacture and sale of vegetable seasonings.< / ph>

Claims

1. A method for producing a cruciferous vegetable seasoning, comprising at least the following steps: Baked or fried: Here, the vegetables to be baked or fried are at least cruciferous vegetables and non-cruciferous vegetables, Fractionation (excluding heating under wet pressure): where the fractionation is at least the baked or fried cruciferous vegetables and non-cruciferous vegetables, The only non-cruciferous vegetables are carrots, onions, and celery.

2. Cruciferous vegetable seasonings (excluding dressings and those containing sugar derivatives of α,α-trehalose, daikon juice, mushrooms, or shiitake mushrooms) ) which comprises at least the following steps: Blanch: Here, the vegetables to be blanched are at least cruciferous vegetables and non-cruciferous vegetables, Solid-liquid separation: Here, the solid-liquid separation is performed on at least the liquid of the blanched cruciferous vegetables and the liquid of the blanched non-cruciferous vegetables, Heat concentration: Here, what is heated and concentrated is at least the liquid of the Brassicaceae vegetables separated from the solid-liquid separation and the liquid of the vegetables other than the Brassicaceae vegetables separated from the solid-liquid separation, The only non-cruciferous vegetables are carrots, onions, and celery.

Images