JP2001190240A - Method for producing onion finished in heat treatment - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for mass-producing onions finished in heat treatment having sweetness and flavor peculiar to the onions subjected to heat treatment in a short time. SOLUTION: This method for producing onions finished in heat treatment is characterized by autoclaving treatment of onions followed by open system heat treatment of the above onions.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a heat-treated onion, which has a sweetness and aroma peculiar to a heated onion, and in which no or almost no unpleasant odor due to the heat treatment is felt.

[0002]

2. Description of the Related Art Onions have conventionally been used as a material for adjusting the flavor of stewed dishes such as curry and beef stew. The unique aroma and sweetness that is created by heating onions is used to adjust the flavor of the dish. As a method of heating the onions, slice the onions into pieces or chopped onions, put them in an oiled frying pan, heat over low heat, and slowly and slowly roast until the onions turn golden brown There is. Also, put the onion pieces and a little water in the pot,
There is also a method of simmering over low heat over time. But,
In these methods, it takes time to fully extract the unique fragrance and sweetness of the heated onion, and heating on low heat with stirring so as not to burn the onion or adding water repeatedly There was a problem that it took time.

[0003] By the way, there has been industrially proposed a method for producing onions having a roasted (roasted) flavor by heat-treating onions. As one of the methods, for example, onion (onion) having a water content of 80 to 30% is heated to 80 ° C.
There is a method of obtaining a roasted onion with good flavor by heating the above, then filling and sealing the container, heating at a temperature of 100 ° C. or more, and removing the ether-like odor generated when the onion is heated. (JP-A-63-16375
No. 6). According to this method, a heat-treated onion can be produced in a short time, but the obtained onion tends to have an unpleasant smell and inhibit the onion-specific aroma. This unpleasant odor is, for example, the “muffled odor” peculiar to retort foods.
Is similar to

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a flavor having a sweetness and aroma peculiar to onions, in which an unpleasant odor due to the heat treatment is suppressed to a level at which it is hardly sensually felt. An object of the present invention is to provide a method for efficiently producing heat-treated onions.

[0005]

Means for Solving the Problems As a result of repeated studies by the present inventor to solve the above-described problems, the onion is subjected to a pressure heating treatment, and then the onion is subjected to an open-system heating treatment, so that the onion is heated in a short time. The inventor has found that it is possible to produce a heat-treated onion having the sweetness and aroma peculiar to onions and free of the unpleasant odor, and has completed the invention.

That is, the present invention is a method for producing a heat-treated onion, wherein the onion is subjected to an open-system heat treatment after the onion is heated under pressure.

[0007] Another gist of the present invention is that, in the above-mentioned manufacturing method, the temperature of the pressurized heat treatment applied to the onion is 100 ° C.
C. to 140 ° C., and the treatment time is from 5 minutes to 60 minutes.

[0008] Another gist of the present invention is that, in the above-mentioned manufacturing method, the onion after the pressure and heat treatment is added to the onion at 80 ° C.
A method for producing a heat-treated onion, which comprises performing an open-system heat treatment at 3 ° C. for 3 to 30 minutes.

Another aspect of the present invention is a method for producing a heat-treated onion, which does not use an oil or fat in the above-mentioned production method.

[0010]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The onion used in the present invention is not limited to a variety or a processing state, and any onion can be used. For example, onions may be used raw, or frozen or refrigerated onions may be used as they are or after being thawed.

In the present invention, first, the onion is peeled,
Shred to an appropriate size or grind into a paste. When chopping onions, it may be cut by a known shredding means such as a slicer or a cutter. The size of the onion pieces after shredding is not particularly limited. When grinding the onion, the onion of the hole or the onion pieces after shredding may be ground by a known grinding means such as a colloid mill or a pin mill, and the grinding conditions and means are not particularly limited.

In the present invention, the onion is subjected to a heating treatment under pressure. In carrying out the treatment, the onion may be filled and sealed in a sealable container such as a retort pouch or a molded container. For example, the onion alone may be filled and sealed in a container and sterilized under pressure and heat, or the container may be sealed by adding onion and water and then subjected to a pressure and heat treatment together with the container.

By the above-mentioned pressurizing and heating treatment, the sweetness of the onion can be extracted in a short time, and as a result, the time required for producing the heat-treated onion can be shortened.
The above-mentioned heat treatment under pressure is not particularly limited, as long as the onion can be heat-treated in a pressurized atmosphere. Accordingly, as a means for the pressurizing and heating treatment, for example, a pressurizing and heating sterilizing apparatus such as a steam type or hot water type sterilizer or a pressure cooker may be used.

[0014] The conditions of the pressurizing and heating treatment of the present invention are as follows.
The treatment condition is not particularly limited as long as the temperature is at least 00 ° C., but at an atmospheric pressure of 0.05 MPa to 0.27 MPa, 100 ° C. to 140 ° C., 5 minutes to 60 minutes, and further 110 ° C. to 130 ° C. , 7 minutes to 20 minutes. All the pressures described in this specification are gauge pressures.

[0015] When the temperature of the above-mentioned pressurization and heat treatment is lower than 100 ° C, it takes time to extract the sweetness and scent peculiar to onion, and the overall treatment time tends to be long. On the other hand, when the temperature is higher than 140 ° C., the burnt odor of the obtained heat-treated onion tends to be strong. In addition, when the pressure and heat treatment time is less than 5 minutes, the sweetness of onion and the heated aroma tend to be insufficient. On the other hand, when the heat treatment time is more than 60 minutes, the open-type heat treatment described below may be performed. An unpleasant odor tends to remain or a burning odor tends to increase.

The above-mentioned pressure and heat treatment may be performed as a pressure and heat sterilization treatment. When the onion is subjected to the pressurized heat sterilization, the processing conditions may be arbitrarily set according to the storage conditions of the heat-treated onion. For example, when the heat-treated onion is distributed or stored at so-called normal temperature of 15 ° C. to 30 ° C. for one month or more, if the pressure-heat treatment is performed at 120 ° C. under the conditions equivalent to the pressure sterilization treatment for 4 minutes. It is enough. When the pressurizing and heating treatment is performed as a sterilization treatment, it is preferable to perform the open system heating treatment in the next step in a sterile atmosphere.

In the present invention, the onion after the above-mentioned pressurized heat treatment is subjected to an open system heat treatment. The feature of the present invention is that by applying an open system heat treatment to the onion that has been subjected to the pressure heat treatment,
The point is that heat-treated onions without unpleasant odor can be obtained. This open system heat treatment may be performed by storing the onion as an object to be treated in a heat-resistant container having an opening, and performing heat treatment in a state where the inside and outside of the container communicate. In addition,
In the pressurizing and heating treatment step, in the case where the onion is filled and sealed in a container and subjected to the pressurizing and heating treatment, before the open system heat treatment, the container containing the onion after the pressurizing and heating treatment is opened, and the opening is opened. The heat-treated container having the above, for example, a cooking utensil such as a pot or a frying pan may be heated by adding the onion subjected to the pressure heating treatment.

The condition of the open system heat treatment is not particularly limited as long as it can remove the unpleasant odor of the onion which has been subjected to the pressure heat treatment, and is not particularly limited.
Preferably, it is 0 minutes. As a result, a heat-treated onion having a preferable heated aroma and sweetness can be obtained as compared with a case where the open-system heat treatment is performed under conditions different from the above conditions. If necessary, water may be appropriately added during the open system heat treatment. This can prevent the onion from burning during the heat treatment.

The heat-treated onion obtained by the above steps may be added to processed foods such as curry and stew as needed to provide processed foods utilizing the flavor of onions. Alternatively, the heat-treated onion may be filled and sealed in various containers such as a bottle, a can, a tube, or a pouch and provided as a heat-treated onion seasoning in a container. In addition, when filling and sealing a heat-processed onion in a container and providing it as a preservative heat-processed onion seasoning, it is preferable to manufacture the container-containing seasoning by the following method. That is, after applying a pressure heat treatment so that the onion obtains a predetermined sterilization value, performing an open-system heat treatment, and then filling and sealing the heat-treated onion in a container, a clean room or a steam atmosphere or the like The method is performed in a sterile atmosphere.

In the present invention, a heat-treated onion having excellent flavor can be produced without using any fats and oils. This heat-treated onion obtained without using fats and oils is preferably used by adding it to a sauce-like food such as curry, stew, or dressing in which the content of fats and oils is reduced for the purpose of reducing calories and the like. . Hereinafter, the present invention will be described based on examples.

[0021]

Example 1 After peeling the whole onion, one piece is about 2 m
Cut processing was performed so as to form a dice of about m to 5 mm to obtain 900 parts by weight of cut onions. Next, 900 parts by weight of the cut onion were put into a pressure cooker together with 100 parts by weight of water, and the pot was sealed.
Heat treatment under pressure was performed at 15 ° C. for 15 minutes. Next, after the pressure cooker was restored to normal pressure, the lid was opened, and the onion subjected to the pressurization and heat treatment in the pressure cooker was taken out. Next, the above-mentioned onion subjected to the heat treatment under pressure is put into a thick frying pan, and the open system is heated over medium heat until the yield of the onion becomes about 60% by weight (a yield based on the total amount of 900 parts by weight of cut onion and 100 parts by weight of water). Process (the temperature of the onion at this time is 95 ° C to 98 ° C)
° C), to obtain 600 parts by weight of a heat-treated onion. When the flavor of the heat-treated onion was organoleptically evaluated, it had a sweetness and a heated aroma peculiar to the onion, and almost no unpleasant odor was felt.

[0022]

Example 2 900 parts by weight of the same cut onion as used in Example 1 was filled and sealed in a retort pouch together with 100 parts by weight of water, and charged in a hot water retort sterilizer. The pressure and heat treatment was performed at 15 ° C. for 15 minutes. Next, the pouch after the pressure and heat treatment is opened, the onion subjected to the pressure and heat treatment in the pouch is taken out and transferred to a frying pan, and the yield of the onion is about 6%.
0% by weight (open system heat treatment using a frying pan and medium heat using a frying pan (900 parts by weight of cut onion and 100 parts of water).
Yield based on the total weight of the onions) and 600 parts by weight of the heat-treated onion. In addition, the product temperature of the onion at the time of the open system heat treatment was adjusted to be 95 ° C to 98 ° C.
When the flavor of the heat-treated onion was organoleptically evaluated, it had a sweetness and a heated aroma peculiar to the onion, and almost no unpleasant odor was felt.

[0023]

Comparative Example 1 100 parts by weight of water was added to 900 parts by weight of the same cut onion as in Example 1, and the yield was 60% by weight.
Until the product temperature became 95 ° C. to obtain 600 parts by weight of roasted onion. Thereafter, 600 parts by weight of the roasted onion were filled in a retort pouch, sealed, and charged in a hot water retort sterilizer, and subjected to a pressurizing and heating treatment at 120 ° C. for 4 minutes. Then, the pressure in the retort sterilizer was returned to normal pressure, and the retort pouch in the sterilizer was taken out and opened to obtain 600 parts by weight of a heat-treated onion. When the product of Comparative Example 1 was sensuously compared with the product of Example 1 and the product of Example 2, the product of Comparative Example 1 felt a strong unpleasant odor compared to the products of the Examples.

[0024]

According to the present invention, a heat-treated onion which has no unpleasant odor, has a sweetness and aroma peculiar to onions, and has a good flavor can be produced. Also, when mass-producing heat-treated onions, such as when manufacturing in a factory, etc.,
It is possible to produce a heat-treated onion with excellent flavor in a shorter time than the conventional method.

In the present invention, the heat-treated onion produced without using any fats or oils is added to a low-calorie processed food which does not contain fats or oils or does not preferably contain fats and oils. It is suitable for imparting a unique flavor.

Claims (4)

[Claims] 1. A method for producing a heat-treated onion, which comprises subjecting the onion to an open-system heat treatment after subjecting the onion to a pressure heating treatment. 2. The temperature of the heating under pressure is 100 ° C. to 1 ° C.
The method for producing a heat-treated onion according to claim 1, wherein the treatment time is 40 ° C and the treatment time is 5 minutes to 60 minutes. 3. The condition of the open system heat treatment is 80 ° C. to 10 ° C.
The method for producing a heat-treated onion according to claim 1, wherein the temperature is 0 ° C or less for 3 to 30 minutes. 4. The method for producing a heat-treated onion according to claim 1, wherein no oil or fat is used.