Food containing heat-treated vegetables, method for producing the same, and method for reducing unpleasant taste of vegetables

Abstract

To provide a vegetable heat-treated product-containing food not only provided with a cooking feeling of vegetables but also reduced in unpleasant taste.SOLUTION: The vegetable heat-treated product-containing food satisfies the following items (a) to (c): (a) a content (x) of 3,4-dimethylthiophene is 0.00035 mg / kg or more and 3 mg / kg or less, (b) a content (y) of 2,4-dimethylthiophene is 0.00015 mg / kg or more and 3 mg / kg or less, and (c) a content (z) of furfural is 0.1 mg / kg or more and 10 mg / kg or less.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a food containing a heat-treated vegetable product, a method for producing the same, and a method for reducing the unpleasant taste of vegetables.

Background Art

[0002] Generally, vegetables are desired by consumers who want to actively consume them because of their unique rich taste and high nutritional value. On the other hand, when the content in seasoned foods is increased due to the peculiar green smell and unpleasant taste of vegetables, there is a problem that the consumer preference decreases.

[0003] So far, various research reports have been made regarding the reduction of the unpleasant taste of vegetables. For example, in Patent Document 1, an onion extract that can impart a rich sweet taste and umami taste obtained when originally heating onions to foods by cooking under specific conditions is disclosed. Further, in Patent Document 2, a flavor composition that gives a flavor peculiar to spicy vegetables and a mellow cooking feeling is disclosed.

[0004] However, any of these technologies has a problem that although it is possible to impart a cooking feeling by heat treatment to vegetables, it is not sufficient for reducing the unpleasant taste.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0006] An object of the present invention is to provide a food containing a heat-treated vegetable product and a method for producing the same, which not only imparts a cooking feeling to vegetables but also enables reduction of the unpleasant taste. [Means for solving the problem]

[0007] After conducting various studies, we found that by adding 3,4-dimethylthiophene, 2,4-dimethylthiophene, and furfural to heat-treated vegetables in specific concentration ranges, it is possible to manufacture food products containing heat-treated vegetables that not only provide a cooked-like texture but also reduce unpleasant vegetable flavors, significantly increasing consumer palatability.

[0008] Furthermore, as a means of incorporating the above components into heat-treated vegetables, it is possible to not only add 3,4-dimethylthiophene, 2,4-dimethylthiophene, and furfural (specific components) directly, or substances containing these specific components, to vegetables before, during, or after heating, but also to adjust the concentrations of 3,4-dimethylthiophene, 2,4-dimethylthiophene, and furfural to specific ranges by heating during the production of the heat-treated vegetables.

[0009] In other words, the gist of this invention is as follows. [Section 1] Foods containing heat-treated vegetables that satisfy the following conditions (a) to (c). (a) The content (x) of 3,4-dimethylthiophene is between 0.00035 mg / kg and 3 mg / kg. (b) The content (y) of 2,4-dimethylthiophene is between 0.00015 mg / kg and 3 mg / kg. (c) The furfural content (z) is 0.1 mg / kg or more and 10 mg / kg or less. [Section 2] Furthermore, the food items listed in item 1 that satisfy (d) below. (d) The following equation 1 is satisfied. 10≧(x+y) / z≧0.0005 (Equation 1) [Section 3] Foods described in item 1 or 2, wherein the vegetable is of the Allium genus. [Section 4] The food described in item 3, wherein the Allium genus is one or more species selected from onions, leeks, green onions, and garlic. [Section 5] A food product according to any one of items 1 to 4, wherein the content of the heat-treated vegetables is 1.5% by mass or more. [Section 6] A method for producing a food product as described in any one of paragraphs 1 to 5, comprising the following steps (1) and (2). (1) Heat the vegetables while stirring at a temperature of 70°C to 120°C until the weight of the vegetables is 30% to 70% of the weight before heating. (2) Add oil to the vegetables after heating as described in (1) above in an amount of 1% to 10% by mass of the weight of the vegetables before heating, and heat at 70°C to 120°C while stirring. [Section 7] The method for producing food according to claim 6, wherein step (1) includes a reduced pressure treatment and / or a blowing treatment. [Section 8] A method for producing food according to claim 6 or 7, further comprising adding sodium chloride to vegetables in an amount of 1% to 10% of the weight of the vegetables before heating, before or during step (1). [Section 9] A method for producing food according to any one of claims 6 to 8, wherein in step (2) above, heating is carried out until the resulting heat-treated vegetable product satisfies (a) to (c) above. [Section 10] A method for producing a food according to any one of claims 6 to 9, further comprising adding one or more substances selected from 3,4-dimethylthiophene, 2,4-dimethylthiophene, and furfural to the vegetables before, during, or after heating in step (1) and / or (2). [Section 11] A method for reducing the unpleasant taste of vegetables, comprising adjusting the composition of a food containing heat-treated vegetables to satisfy the following conditions (a) to (c). (a) The content (x) of 3,4-dimethylthiophene is between 0.00035 mg / kg and 3 mg / kg. (b) The content (y) of 2,4 - dimethylthiophene is 0.00015 mg / kg or more and 3 mg / kg or less. (c) The content (z) of furfural is 0.1 mg / kg or more and 10 mg / kg or less.

Advantages of the Invention

[0010] According to the present invention, by a simple means of including 3,4 - dimethylthiophene, 2,4 - dimethylthiophene, and furfural in a vegetable heat - treated product within specific concentration ranges respectively, not only can a cooking feeling be imparted, but also the reduction of unpleasant flavors is made possible, and it becomes possible to manufacture a food product containing a vegetable heat - treated product with a significantly enhanced consumer preference.

[0011] Here, the "cooking feeling" means a good taste of vegetables including natural sweet flavors and heating flavors generated by heating the vegetables. Also, the "unpleasant flavor" means a flavor that collectively refers to flavors such as the green smell / aroma of vegetables and the pungent smell / aroma that sticks to the nose when eating vegetables, which are flavors that make people feel unpleasant when eating vegetables.

Embodiments for Carrying Out the Invention

[0012] Hereinafter, the present invention will be described in detail in accordance with specific embodiments. However, the present invention is not limited to the following embodiments, and can be implemented in any form without departing from the gist of the present invention.

[0013] In the following description, 3,4 - dimethylthiophene, 2,4 - dimethylthiophene, and furfural may be collectively referred to as "specific components" in some cases.

[0014] [Foods containing heat-treated vegetables] The first aspect of the present invention relates to a food product containing a heat-treated vegetable product that contains predetermined amounts of 3,4-dimethylthiophene, 2,4-dimethylthiophene, and furfural (a specific component) (hereinafter referred to as "the food product containing the heat-treated vegetable product of the present invention" or simply "the food product of the present invention" as appropriate). The food product containing the heat-treated vegetable product of the present invention may consist only of the heat-treated vegetable product, or it may contain other materials or components in addition to the heat-treated vegetable product.

[0015] • Heat-treated vegetables: The food product of the present invention includes heat-treated vegetables. There are no particular limitations on the heating time of the heat-treated vegetables, but it is preferable to include components other than specific components that are produced during heating, as this enhances the cooked taste and reduces unpleasant flavors. When heating, it is preferable to use equipment with a capacity that can heat the vegetables uniformly to avoid uneven heating of different parts. Details of the heat treatment will be described later.

[0016] Vegetables: In the present invention, there are no particular limitations on the vegetables that can be subjected to heat treatment. For example, radish, carrot, burdock, rutabaga, beet (preferably beetroot: a variety of beet improved for edible roots), parsnip, turnip, sweet potato, cassava, yacon, taro, konjac, lotus root, potato, purple sweet potato, Jerusalem artichoke, water chestnut, shallot, garlic, shallot, lily bulb, etc. Examples include takuri, kale, yam, Japanese yam, Chinese yam, onion, asparagus, udo, cabbage, lettuce, spinach, Chinese cabbage, rapeseed, komatsuna, bok choy, chives, leeks, Nozawana, leeks, butterbur, mizuna, tomato, eggplant, pumpkin, bell pepper, cucumber, myoga ginger, cauliflower, broccoli, bitter melon, okra, artichoke, zucchini, sugar beet, ginger, shiso, and paprika. These vegetables may be one type or a mixture of two or more types. The vegetables used are not limited to fresh produce; processed vegetables containing the same amount of moisture as fresh produce, such as frozen products, rehydrated dried products, and salted products, can also be suitably used.

[0017] Vegetables particularly suitable for reducing unpleasant taste according to the present invention include those of the Allium genus, such as onions, leeks, green onions, and garlic.

[0018] Furthermore, vegetables can be used not only in whole or diced form, but also in processed forms such as finely ground, pureed, or paste.

[0019] ·Specific ingredient content: The food product containing heat-treated vegetables of the present invention contains predetermined amounts of 3,4-dimethylthiophene, 2,4-dimethylthiophene, and furfural (a specific component).

[0020] The lower limit of the 3,4-dimethylthiophene content (x) in the food of the present invention is usually 0.00035 mg / kg or more, preferably 0.0004 mg / kg or more. If the 3,4-dimethylthiophene content (x) is less than the lower limit, the flavor of the vegetables may not be fully perceived.

[0021] The upper limit of the 3,4-dimethylthiophene content (x) in the food of the present invention is usually 3 mg / kg or less, preferably 1 mg / L or less. If the 3,4-dimethylthiophene content (x) exceeds the above upper limit, a strong pungent odor derived from vegetables may be perceived, causing discomfort.

[0022] The lower limit of the 2,4-dimethylthiophene content (y) in the food of the present invention is usually 0.00015 mg / kg or more, preferably 0.0002 mg / kg or more. If the 2,4-dimethylthiophene content (y) is less than the lower limit, the flavor of the vegetables may not be fully perceived.

[0023] The upper limit of the 2,4-dimethylthiophene content (y) in the food of the present invention is usually 3 mg / kg or less, preferably 1 mg / kg or less. If the 2,4-dimethylthiophene content (y) exceeds the above upper limit, the pungent odor of the vegetables may be strongly perceived.

[0024] The lower limit of the furfural content (z) in the food of the present invention is usually 0.1 mg / kg or more, preferably 0.2 mg / kg or more. If the furfural content (z) is less than the lower limit, a good flavor that enhances the texture of the food may not be sufficiently imparted.

[0025] On the other hand, the upper limit of the furfural content (z) in the food of the present invention is usually 10 mg / kg or less, more preferably 5 mg / kg or less, and even more preferably 1 mg / kg or less. If the furfural content (z) exceeds the above upper limit, the aroma of furfural itself may be strongly perceived, and an unnatural sweetness may occur.

[0026] The lower limit of the ratio of the sum of the content of 3,4-dimethylthiophene (x) and the content of 2,4-dimethylthiophene (y) in the food of the present invention to the content of furfural (z), i.e., the value of (x+y) / z, is usually 0.0005 or higher, and more preferably 0.001 or higher. If the value of (x+y) / z is lower than the aforementioned lower limit, the flavor of the vegetables may not be sufficiently perceived.

[0027] On the other hand, the upper limit of the (x+y) / z value is usually 10 or less, preferably 7 or less, and even more preferably 3 or less. If the (x+y) / z value exceeds the upper limit, it may not be possible to obtain a good cooked texture from the heat-treated vegetables, or the pungent taste of the vegetables may not be sufficiently suppressed.

[0028] In the present invention, the content of 3,4-dimethylthiophene, 2,4-dimethylthiophene, and furfural in a food product containing heat-treated vegetables can be measured using gas chromatography / mass spectrometry (GC / MS).

[0029] The food product of the present invention is characterized by containing 3,4-dimethylthiophene, 2,4-dimethylthiophene, and furfural (a specific component) within a predetermined concentration range, thereby not only providing a cooked texture but also reducing unpleasant tastes.

[0030] The present invention does not limit the methods for incorporating 3,4-dimethylthiophene, 2,4-dimethylthiophene, and furfural (specific components) into the food product. These methods include adding each specific component as a separate substance, and adjusting each specific component to a specific concentration range by heating during the production of the heat-treated vegetable product. The latter method is preferred because it allows for the simultaneous inclusion of other aroma components that contribute to reducing the unpleasant taste of vegetables.

[0031] Other materials / ingredients: The food containing heat-treated vegetables of the present invention may contain any other materials or components in addition to vegetables and specific components (3,4-dimethylthiophene, 2,4-dimethylthiophene, and furfural). If the food of the present invention contains materials or components other than heat-treated vegetables, there are no particular restrictions on the type. Examples include plant-derived raw materials such as spices and herbs, taste and flavor components such as sugars, high-intensity sweeteners, amino acid-based seasonings, nucleic acid-based seasonings, organic acid-based seasonings, flavoring ingredients, umami seasonings, alcoholic beverages, flavor oils, flavors, and spice extracts, additives such as viscosity modifiers, stabilizers, pH adjusters, and colorants, salts such as sodium chloride, oils, and water. These materials or components may be present individually, or two or more may be present in any combination and ratio. The content of these materials or components is not particularly limited and can be determined as appropriate depending on the application.

[0032] • Food type: The embodiments of the heat-treated vegetable food product of the present invention are not limited, but can be broadly classified into two types: food products that use heat-treated vegetables as the main ingredient (first embodiment of food product) and food products that include heat-treated vegetables as part of multiple ingredients (second embodiment of food product). Examples of the latter include pasta sauces, dressings, and steak sauces that fully utilize the flavor of vegetables.

[0033] When the food of the present invention is a food mainly composed of heat-treated vegetables (food of the first embodiment), the lower limit of the ratio of heat-treated vegetables to the food of the present invention can be, for example, 80% by mass or more, and more preferably 90% by mass or more. If the ratio of heat-treated vegetables is less than the lower limit, the vegetable flavor may be insufficient, resulting in an unsatisfactory taste. On the other hand, there is no upper limit to the ratio of heat-treated vegetables to the food of the present invention, and it can be, for example, 100% by mass.

[0034] When the food of the present invention is a food that includes heat-treated vegetables as part of multiple ingredients (food of the second embodiment), the amount of heat-treated vegetables in the food of the present invention varies depending on the type of food and is not limited, but can be as follows, for example. The lower limit of the ratio of heat-treated vegetables to the food of the present invention can be, for example, 1.5% by mass or more, and more preferably 2.5% by mass or more. If the proportion of heat-treated vegetables is less than the lower limit, the vegetable flavor may be insufficient and the taste may be unsatisfactory. On the other hand, the upper limit of the ratio of heat-treated vegetables to the food of the present invention can be, for example, 20% by mass or less, and more preferably 15% by mass or less. If the proportion of heat-treated vegetables is more than the upper limit, the heated vegetable odor may be too strong and an unpleasant taste may be emphasized.

[0035] [Method for producing food containing heat-treated vegetables] A second aspect of the present invention relates to a method for producing the aforementioned vegetable heat-treated food product of the present invention (hereinafter referred to as "the production method of the present invention" as appropriate).

[0036] The manufacturing method of the present invention includes preparing a heat-treated vegetable product by heat-treating vegetables. The heat treatment of vegetables can be carried out by commonly used methods, but it is desirable to carry out the following steps (1) and (2) in order. By going through these steps, the specific components can be easily adjusted to a suitable balance.

[0037] (1) While stirring the vegetables, heat them at a predetermined heating temperature until the weight of the vegetables is less than or equal to a certain ratio of the weight before heating. Heating at the "predetermined heating temperature" means continuing the heating for the time specified below, under conditions that the core temperature of the vegetables to be heated reaches the "predetermined heating temperature". However, even if the temperature of the vegetables falls outside the specified temperature range during heating, the heating process will be considered to be continued for a few minutes (for example, within 5 minutes, preferably within 3 minutes).

[0038] (2) Add oil to the vegetables after heating as described in (1) in a ratio within a certain range relative to the weight of the vegetables before heating, and heat to a predetermined temperature while stirring.

[0039] Furthermore, if necessary, steps may be added to adjust 3,4-dimethylthiophene, 2,4-dimethylthiophene, and furfural (specific components) to the aforementioned specific concentrations, or to add and mix other materials or components as optional.

[0040] Step (1): In step (1) above, the “predetermined heating temperature” of the vegetables is not limited, but is preferably in the range of 70°C or higher, more preferably 80°C or higher, and more preferably 120°C or lower, more preferably 110°C or lower.

[0041] In step (1) above, the heating time for the vegetables is not limited, but it is preferable to heat them at the "predetermined heating temperature" for a period of time, for example, 30 minutes or more, more preferably 40 minutes or more, and within 120 minutes, more preferably within 110 minutes. It is also preferable to heat the vegetables until their weight is typically 30% by mass or more, more preferably 35% by mass or more, and typically 70% by mass or less, and more preferably 65% ​​by mass or less, relative to their weight before heating.

[0042] In step (1) above, it is preferable to heat under reduced pressure and / or under a fan to promote the volatilization of the aromatic components of the vegetables.

[0043] In step (1) above, it is preferable to add a predetermined amount of sodium chloride to the vegetables before and / or during this step in order to promote the evaporation of moisture from the vegetables. The amount of sodium chloride to be added is not limited, but is preferably, for example, 1% by mass or more, more preferably 1.5% by mass or more, and usually 10% by mass or less, more preferably 7% by mass or less, based on the weight of the vegetables before heating.

[0044] In the present invention, refined sodium chloride may be used as the sodium chloride, or a mixture of edible salt or the like containing sodium chloride may be used. However, when using rock salt or the like which contains a large amount of impurities other than sodium chloride, it is preferable to adjust the amount added considering the sodium chloride content.

[0045] Step (2): On the other hand, in step (2) above, the amount of oil added is not limited, but is preferably, for example, 1% by mass or more, more preferably 2.5% by mass or more, and 10% by mass or less, more preferably 7.5% by mass or less, relative to the weight of the vegetables before heating.

[0046] In the present invention, there are no particular limitations on the type of oil, but sesame oil, rapeseed oil, soybean oil, fractionated palm oil (PMF), cottonseed oil, corn oil, sunflower oil, safflower oil, olive oil, flaxseed oil, rice oil, camellia oil, perilla oil, grapeseed oil, peanut oil, almond oil, avocado oil, salad oil, canola oil, etc. are preferably used.

[0047] In step (2) above, the “predetermined heating temperature” of the vegetables is not limited, but is preferably in the range of 70°C or higher, more preferably 80°C or higher, and more preferably 120°C or lower, more preferably 110°C or lower.

[0048] In step (2) above, the heating time for the vegetables is not limited, but it is preferable to heat them at the "predetermined heating temperature" for a period of time of, for example, 9 minutes or more, more preferably 12 minutes or more, and within 50 minutes, more preferably within 40 minutes. Furthermore, when adjusting the concentration of specific components (3,4-dimethylthiophene, 2,4-dimethylthiophene, and furfural) by heating the vegetables without adding them from an external source (in the case of the first method described later), heating should be carried out so that the content of each of the specific components (3,4-dimethylthiophene, 2,4-dimethylthiophene, and furfural) in the resulting heat-treated vegetables falls within the predetermined range in the food.

[0049] The equipment for heat-treating heat-treated vegetables is not particularly restricted as long as it can heat at a constant temperature and stir so that steps (1) and (2) above can be carried out. Furthermore, it is even more preferable that the above equipment be equipped with a device that can promote the volatilization of heated steam by blowing air and / or reducing pressure. However, when producing heat-treated vegetables on a large scale, a cylindrical process tank in which the heating temperature and stirring speed can be controlled is preferable from the viewpoint of productivity. An example of such a process tank is Leonider KH / Kajiwara Co., Ltd.

[0050] • Adjustment of the concentration of specific ingredients: Methods for incorporating 3,4-dimethylthiophene, 2,4-dimethylthiophene, and furfural (specific components) into the food of the present invention within the specified concentration range include a method (first method) in which these specific components are adjusted to the specified concentration range by the vegetable heating process in steps (1) and (2), and a method (second method) in which these specific components (or substances containing these specific components) are added to the vegetables before, during, or after heating. In the case of the former first method, the specific components can usually be easily adjusted to a suitable balance by carrying out steps (1) and (2) under the preferred conditions. In the case of the latter second method, these specific components (or substances containing these specific components) may be added before or during the vegetable heating process in steps (1) and / or (2) and heated together with the vegetables, or they may be added to the heat-treated vegetables and mixed after the completion of the vegetable heating process in steps (1) and / or (2).

[0051] • Addition or mixing of other materials or ingredients: If the food of the present invention contains other materials or components that can be optionally used in addition to the heat-treated vegetables, such other materials or components may be added to and mixed with the vegetables. Such other materials or components may be added before or during the heating process of the vegetables in step (1) and / or (2) and heated together with the vegetables, or they may be added to and mixed with the heat-treated vegetables after the heating process of the vegetables in step (1) and / or (2) is completed. On the other hand, if the food of the present invention does not contain any materials or components other than the heat-treated vegetables, such a step is unnecessary.

[0052] [Methods to reduce unpleasant tastes in vegetables] A third aspect of the present invention relates to a method for reducing the unpleasant taste of vegetables. Such a method includes heat-treating vegetables by carrying out the manufacturing method of the present invention described above to obtain a food product containing the heat-treated vegetables of the present invention. Details thereof are as described above for the food product containing the heat-treated vegetables of the present invention and the method for manufacturing the same. [Examples]

[0053] Next, the present invention will be described in more detail with reference to examples. The following examples are provided for illustrative purposes only and do not limit the present invention in any way.

[0054] [Preparation of food samples] Food samples a1 to a10 were prepared as examples, and b1 to b8 were prepared as comparative examples. The breakdown is shown in Table 1 below.

[0055] [Table 1]

[0056] The samples for the examples and comparative examples, which did not involve the addition of specific components, were prepared as follows.

[0057] Preparation of Examples a1 and a2: 1. 50 kg of frozen onions (cut into 10 mm cubes before freezing) and 2 kg of salt were placed into a process tank (PC-5150, φ594 mm, Soren Corporation). 2. Subsequently, heating was carried out under the conditions described below. During heating, the lid was closed and air was blown in to forcibly promote the volatilization of aromatic components from the vegetables. Product temperature: 100℃ Stirring speed: 30rpm The above conditions were maintained for 60 minutes until the weight reached 25 kg. At this stage, a portion of the sample was separated and used as the sample for Example a1. 3. When the weight of the vegetables reached 25 kg (measured after subtracting the amount of salt), 3 kg of oil (olive oil) was added. 4. Subsequently, heating was carried out under the conditions described below. No special airflow treatment was performed during heating; the lid was opened to allow the aromatic components to volatilize. Temperature: 100℃ Stirring speed: 30 rpm The above conditions were maintained for 20 minutes until the weight reached 20 kg. 5. When the weight of the vegetables reached 20 kg (measured after subtracting the amounts of oil and salt), heating was stopped and 20 kg of water was added. Stirring was continued during this process. A portion of this sample was taken and used as the sample for Example a2.

[0058] • Preparation of Comparative Example b1: The frozen onions (cut into 10mm cubes before freezing) used to prepare the samples for Examples a1 and a2 were used as the sample for Comparative Example b1.

[0059] • Preparation of Comparative Example b6: 1. A tomato sauce prepared by stirring together 62% by mass of tomato paste (Brix value 15), 1.0% by mass of salt, 1.6% by mass of soybean oil, and the remainder being water was prepared. 2. 500g of the above raw materials were heated while stirring (set temperature: 95°C, and kept warm for 5 minutes after reaching the temperature), and the tomato sauce after stirring was filled into a pouch to be used as the sample for Comparative Example b6.

[0060] Preparation of Examples a7-a10: 1. A tomato sauce was prepared by adding a predetermined amount of Example a1 (1.5% by mass for Example a7, 2.5% by mass for Example a8, 10% by mass for Example a9, and 20% by mass for Example a10) to 62% by mass of tomato paste (Brix value 15), 1.0% by mass of salt, and 1.6% by mass of soybean oil, and then adding water for the remainder and stirring to mix. 2. 500g of the above raw materials were heated while stirring (set temperature: 95°C, and kept warm for 5 minutes after reaching the set temperature), and the tomato sauce after stirring was filled into pouches to be used as samples for Examples a7 to a10.

[0061] • Addition of specific ingredients: Furthermore, for the examples and comparative examples that involved the addition of specific components, the samples were prepared by adding the following substances as specific components, diluted to a high concentration with ethanol, to the examples and comparative examples that did not involve the addition of specific components, so that the concentrations shown in Table 1 above were achieved. • 3,4-Dimethylthiophene (Thiophene,3,4-dimethyl-: CAS No. 632-15-5, manufactured by Combi-Blocks) • 2,4-Dimethylthiophene (Thiophene, 2,4-dimethyl-: CAS No. 638-00-6, manufactured by Fujifilm Wako Chemical Co., Ltd.) • Furfural (CAS No. 98-01-1, manufactured by Tokyo Chemical Industry Co., Ltd.)

[0062] [Measurement of specific components] The content of the specific components, 3,4-dimethylthiophene, 2,4-dimethylthiophene, and furfural, was measured using gas chromatography / mass spectrometry (GC / MS) in the following manner.

[0063] First, the samples for each example and comparative example were subjected to the following pretreatments 1 to 6 to prepare the samples for measurement. 1. 10 g was taken from each example and comparative example sample as the measurement sample. However, when using only heat-treated vegetables as the sample, ion-exchanged water was added to an amount equivalent to the weight of the vegetables before heating. (For example, when using heat-treated vegetables with a concentration of 50% as the measurement sample, 5 g of the sample was mixed with 5 g of water to make the measurement sample.) 2. Deionized water was added to the sample that had undergone the treatment described in step 1, and the total weight was adjusted to 100 g. 3. After dilution, the sample was filtered through filter paper (No. 2), and the filtrate was placed into a 20 mL headspace vial (flat bottom). 4. Place a PDMS Twister (film thickness 0.5 mm, length 10 mm) (GERSTEL) into a vial and shake for 60 minutes to adsorb the components. 5. After 60 minutes, the filtrate was removed and the PDMS Twister was rinsed with deionized water. 6. After rinsing, the moisture was wiped off with a Kimwipe and used as the sample for measurement.

[0064] • Measurement method: Using the prepared sample, specific components were measured using a Gester 1D / 2D switchable GC-MS (GC unit: HP7890 Series GC System connected to LTM series II (both manufactured by Agilent), injection port: TDU2 / CIS4 (Gester), autosampler: MPS (Gester)).

[0065] For the capillary columns used, we used DB-WAX (length 30m, inner diameter 250μm, film thickness 0.25μm, for LTM) (Agilent) as a one-dimensional column, and DB-5 (length 10m, inner diameter 180μm, film thickness 0.4μm, for LTM) (Agilent) as a two-dimensional column. Helium was used as the carrier gas.

[0066] Of the specified components, furfural was measured using one-dimensional analysis, while 3,4-dimethylthiophene and 2,4-dimethylthiophene were measured using two-dimensional analysis. Injection was performed using one PDMS Twister each that had undergone the above pretreatment, and the injection conditions were as follows. ·CIS4: Hold at 10°C for 0.5 minutes, then increase the temperature to 240°C at 720°C / minute. TDU2: Hold at 30°C for 0.2 minutes, then increase the temperature to 240°C at 720°C / minute.

[0067] For the measurement of 3,4-dimethylthiophene and 2,4-dimethylthiophene, injection was performed into a one-dimensional column under the above injection conditions, followed by backflushing with a retention time of 12 to 16 minutes. The specific components were then introduced into a two-dimensional column for separation and subjected to SIM analysis. The column oven conditions for DB-WAX (one-dimensional column) and DB-5 (two-dimensional column) were as follows. • DB-WAX (one-dimensional column): The temperature was maintained at 40°C for 3 minutes, then increased at 5°C / minute, and the measurement was terminated after 41.5 minutes from the start. • DB-5 (two-dimensional column): Maintain at 40°C for 16.5 minutes, then increase the temperature to 240°C at a rate of 20°C / minute, and maintain for 15 minutes.

[0068] For furfural measurement, after injection under the above injection conditions, the sample was separated using a one-dimensional column and subjected to SIM analysis. The column oven conditions for the DB-WAX (one-dimensional column) were as follows. • DB-WAX (one-dimensional column): Hold at 40°C for 3 minutes, then increase the temperature at 5°C / minute to 240°C, and hold for 7 minutes.

[0069] For each sample, the concentration of the sample was calculated using selective ion detection (SIM) mode, based on the area of ​​the quantitative ions of the standard substance for the specific component shown in Table 2 below. The concentration of the specific component contained in each sample was then calculated, taking into account dilution with water.

[0070] [Table 2]

[0071] Furthermore, peaks with a signal-to-noise ratio (S / N ratio) of less than 10 were marked as undetectable (ND) due to high noise levels making quantitative analysis difficult.

[0072] The measurement results for the content of 3,4-dimethylthiophene, 2,4-dimethylthiophene, and furfural, which are specific components of each example and comparative example, are shown in Table 3 below.

[0073] [Table 3]

[0074] [Percentage of heat-treated vegetables] The content of heat-treated vegetables was determined by weighing the heat-treated vegetables using a weighing scale (a load cell LC-1205 (manufactured by A&D) for large volumes, and a precision scale HT-120 (manufactured by A&D) for small volumes), and calculating the weight ratio with other ingredients.

[0075] The measurement results of the vegetable heat treatment content for each example and comparative example are shown in Table 4 below.

[0076] [Table 4]

[0077] [Sensory evaluation] Each sample was evaluated under the following conditions. Each evaluation was conducted by six sensory evaluators who underwent the following training.

[0078] The sensory evaluators underwent identification training as described in A) and B) below, and those who performed particularly well were selected. A) A taste discrimination test in which, for each of the five basic tastes (sweetness: the taste of sugar, sourness: the taste of tartaric acid, umami: the taste of monosodium glutamate, saltiness: the taste of sodium chloride, bitterness: the taste of caffeine), one aqueous solution is prepared at a concentration close to the threshold for each component, and two distilled water solutions are added to these to create a total of seven samples, from which the tester must accurately identify the sample for each taste. B) A concentration difference identification test to accurately identify the concentration differences between five types of saline solutions and acetic acid solutions with slightly different concentrations.

[0079] The items for the sensory evaluation were as follows:

[0080] • Unpleasant taste of vegetables: 5. No unpleasant taste at all, very pleasant. 4. Only a slight unpleasant taste is felt, which is desirable. 3. A slight unpleasant taste is felt. 2. Unpleasant taste and undesirable. 1. It has a strong unpleasant taste and is undesirable.

[0081] • The texture of cooked vegetables 5. The cooking process is well-executed and desirable. 4. It has a noticeable cooking feel, which is desirable. 3. You can feel the cooking process. 2. The cooking process is barely noticeable, which is undesirable. 1. It doesn't feel like it's been cooked at all, which is undesirable.

[0082] The results of the sensory evaluation are shown in Table 5 below. The scores in the table are the average of the scores given by the six sensory evaluators, rounded to the nearest tenth. The example samples generally met the standard values, with scores of 3 or higher for unpleasant vegetable taste and vegetable cooking quality, but the comparative examples generally scored 2 or lower, failing to meet the standard values.

[0083] [Table 5] [Industrial applicability]

[0084] According to the present invention, a food product containing heat-treated vegetables is provided that not only has the texture of cooked vegetables but also has reduced unpleasant tastes, making it extremely useful in the food industry.

Claims

1. A tomato sauce containing heat-treated vegetables that satisfies the following conditions (a) to (c). (a) The content (x) of 3,4-dimethylthiophene is 0.00035 mg / kg or more and 3 mg / kg or less. (b) The content (y) of 2,4-dimethylthiophene is 0.00015 mg / kg or more and 3 mg / kg or less. (c) The furfural content (z) is 0.1 mg / kg or more and 10 mg / kg or less.

2. Furthermore, the tomato sauce according to claim 1 satisfies (d) below. (d) The following equation 1 is satisfied. 10 ≥ (x + y) / z ≥ 0.0005 (Equation 1)

3. The tomato sauce according to claim 1 or 2, wherein the vegetables include those of the Allium genus.

4. The tomato sauce according to claim 3, wherein the Allium genus is one or more species selected from onions, leeks, green onions, and garlic.

5. The tomato sauce according to any one of claims 1 to 4, wherein the content of the heat-treated vegetables is 1.5% by mass or more.

6. A method for producing a tomato sauce according to any one of claims 1 to 5, comprising the following steps (1) and (2). (1) Heat the vegetables while stirring at a temperature of 70°C to 120°C, under reduced pressure and / or with air blowing, until the weight of the vegetables is 30% to 70% of the weight before heating. (2) Add oil to the vegetables after heating as described in (1) above in an amount of 1% to 10% by mass of the weight of the vegetables before heating, and heat at 70°C to 120°C while stirring.

7. The method for producing tomato sauce according to claim 6, further comprising adding sodium chloride to vegetables in an amount of 1% to 10% of the weight of the vegetables before heating, before or during step (1).

8. The method for producing tomato sauce according to claim 6 or 7, wherein in step (2), heating is carried out until the resulting heat-treated vegetable product satisfies (a) to (c).

9. A method for producing tomato sauce according to any one of claims 6 to 8, further comprising adding one or more substances selected from 3,4-dimethylthiophene, 2,4-dimethylthiophene, and furfural to the vegetables before, during, or after heating in step (1) and / or (2).

10. A method for reducing the unpleasant taste of vegetables, comprising producing a tomato sauce containing heat-treated vegetables by a method comprising the following steps (1) and (2), and adjusting the composition of the food to satisfy the following conditions (a) to (c). (1) Heat the vegetables while stirring at a temperature of 70°C to 120°C, under reduced pressure and / or with air blowing, until the weight of the vegetables is 30% to 70% of the weight before heating. (2) Add oil to the vegetables after heating as described in (1) above in an amount of 1% to 10% by mass of the weight of the vegetables before heating, and heat at 70°C to 120°C while stirring. (a) The content (x) of 3,4-dimethylthiophene is 0.00035 mg / kg or more and 3 mg / kg or less. (b) The content (y) of 2,4-dimethylthiophene is 0.00015 mg / kg or more and 3 mg / kg or less. (c) The furfural content (z) is 0.1 mg / kg or more and 10 mg / kg or less.

11. A method for producing tomato sauce according to any one of claims 6 to 9, wherein the heating temperature in step (1) is 80°C or higher.

12. A method for producing tomato sauce according to any one of claims 6 to 9 and 11, wherein the heating in step (1) is carried out by heating while performing a reduced pressure treatment and / or blowing air treatment until the weight of the vegetables is 30% by mass or more and 50% by mass or less of the weight before heating.

13. A method for producing tomato sauce according to any one of claims 6 to 9, 11, and 12, wherein the amount of oil added in step (2) is 1% by mass or more and 7.5% by mass or less of the weight of the vegetables before heating.

14. A method for producing tomato sauce according to any one of claims 6 to 9 and 11 to 13, wherein the heating in step (1) is not microwave heating.

15. A method for imparting the texture of cooked vegetables, comprising producing a tomato sauce containing heat-treated vegetables by a method comprising the following steps (1) and (2), and adjusting the composition of the food to satisfy the following conditions (a) to (c). (1) Heat the vegetables while stirring at a temperature of 70°C to 120°C, under reduced pressure and / or with air blowing, until the weight of the vegetables is 30% to 70% of the weight before heating. (2) Add oil to the vegetables after heating as described in (1) above in an amount of 1% to 10% by mass of the weight of the vegetables before heating, and heat at 70°C to 120°C while stirring. (a) The content (x) of 3,4-dimethylthiophene is 0.00035 mg / kg or more and 3 mg / kg or less. (b) The content (y) of 2,4-dimethylthiophene is 0.00015 mg / kg or more and 3 mg / kg or less. (c) The furfural content (z) is 0.1 mg / kg or more and 10 mg / kg or less.

16. The tomato sauce according to claim 1, wherein the vegetables include tomatoes.

17. The method according to claim 6, 10, or 15, wherein the vegetables include tomatoes.

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