JP2002051722A - Food, drink or seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food, a drink or a seasoning containing a fresh extract from onion thin skin, having less coloring and fresh feeling reduced in bitterness and astringency, and also to provide a functional material-rich onion extract. SOLUTION: This food, drink or seasoning is characterized by containing an extract obtained by extraction of onion thin skin in the presence of a reducing substance. An extract of onion thin skin obtained by extraction of onion thin skin in the presence of a reducing substance and a method for producing such food, drink, seasoning and extract are provided respectively. Moreover, functional material-rich onion extracts, and a functional food, drink or seasoning excellent in health promotion containing the extracts are provided respectively.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to an onion extract having an improved onion flavor, a food, a beverage or a seasoning containing the extract, and a method for producing the same.

[0002]

2. Description of the Related Art Onion thin skin juice is made at home.
Drunk for health purposes. For example, a thin skin for 5 onions and 1 liter of water are prepared, and the thin skin is first thoroughly washed with water.
After washing, 5 thin skins are decocted with 1 liter of water and 10-1
After boiling for 5 minutes, reduce heat. After boiling, the skin and broth are separated with a gauze or tea strainer, and the broth is reduced to about 200 at a time.
Take about 2 ml twice a day. It is known that this broth contains a component such as quercetin that lowers blood sugar and blood pressure. However, the extraction (decoction, boil-out) of the onion skin must be performed each time, and the quality and flavor often fluctuate, and the shelf life is poor. In particular, there were bitterness and astringency, and even if this was found to be good for the body, it was not widely used for drinking. However, blood sugar and blood pressure lowering are important effects on the health of modern people,
Development of beverages that have improved this point due to the increase in health preference, have stable quality and flavor, have good shelf life, retain the thin onion skin flavor, reduce bitterness and astringency, and prevent excessive coloring. Is desired.

[0003] Removal of bitterness, astringency and excessive coloring components
Commonly used ion exchange resin by chemical reaction or activated carbon treatment by physical adsorption etc. are widely used and show the effect.However, these methods also remove excessively the original flavor components derived from onion skin, The colors also change. Therefore, the quality and flavor are far from the flavor of the homemade onion thin boiled soup. As a result, a full-fledged onion skin extract with a simple handmade feeling cannot be obtained, and no food, beverage or seasoning utilizing the same has been known.

[0004]

The thin skin of an onion includes:
It contains bitter and astringent components and is eluted into the liquid by hot water extraction. In addition to this, there are scent components and taste components peculiar to the onion skin, and the coloring components are further increased in color and increased during boiling. An object of the present invention is to use a method for producing a thin-skin extract in which the flavor of the boiled juice, that is, the whole extract, is harmonized, has little color increase, has a fresh feeling, and has reduced bitterness and astringency. To provide a refreshing, thin onion skin extract of onion with reduced feeling of reduced bitterness and astringency, and a food, beverage or seasoning containing this extract, and further reduce the bitterness and astringency. An object of the present invention is to provide a novel flavored food, beverage or seasoning obtained by combining a light onion skin extract and a tea extract.

[0005]

SUMMARY OF THE INVENTION To summarize the present invention, the first and second inventions of the present invention provide an onion skin extract obtained by extracting the onion skin in the presence of a reducing substance, and It relates to a food, beverage or seasoning containing the extract. In the first and second aspects of the present invention, the reducing substance is ascorbic acid, ascorbate, erythorbic acid, erythorbate, cysteine,
Glutathione and the like are exemplified. In addition, the extract can be extracted with warm water.
The extraction can be performed at a temperature exceeding 130 ° C and an extraction time exceeding 5 minutes to 5 hours. Further, the extract of the present invention and the food, beverage or seasoning containing the extract may further contain a tea extract.

The third and fourth inventions of the present invention provide an onion skin extract obtained by extracting the onion skin in the presence of a reducing substance, and a food characterized by containing the extract. The present invention relates to a method for producing a beverage or a seasoning. In the third and fourth aspects of the present invention, examples of the reducing substance include ascorbic acid, ascorbate, erythorbic acid, erysorbate, cysteine, glutathione, and the like. The extract can be extracted with warm water. For example, the extraction temperature of warm water is more than 75 ° C. to 130 ° C., and the time of extraction is more than 5 minutes to 5 hours. Furthermore, the method for producing the extract of the present invention and the food, beverage or seasoning containing the extract may further include a step of further containing a tea extract.

The fifth and sixth aspects of the present invention relate to an onion extract containing a high concentration of an aldose reductase inhibitor and an onion extract containing a high concentration of quercetin and / or spiraene. As an embodiment of this extract, an onion skin extract is exemplified. The seventh invention of the present invention relates to a food, beverage or seasoning containing, adding and / or diluting the fifth and sixth extracts of the present invention.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The thin skin of an onion used in the present invention is the outer skin of an onion, which is usually not edible and is removed as a thin skin. In the present invention, the onion skins are not particularly limited in terms of the production area and variety of the onion. There are three types of onion varieties generally known as thin-skinned white, yellow and red. White varieties are shipped early spring, are flat, soft, and relatively low in bitterness. The yellow variety is an American species called Yellow Danvers, which has a thin skin and yellow bulbs, and has a solid, solid meat.
The red species are large in shape and the bulbs and skins are red. In the present invention, the thin skins of onions of these varieties can be used alone or in combination. Moreover, onion fruits, that is, bulb parts may be mixed. The pretreatment of the onion skin and / or bulb prior to extraction used in the present invention is not particularly limited, but simple washing with water, roasting, roasting, and steaming may be performed according to ordinary methods, or a combination thereof. Is also good. The shape in the pretreatment is not particularly limited, but powder, flakes, skins and / or bulbs may be used as they are. The reducing substance used in the present invention is not particularly limited, but is preferably provided for edible use, and ascorbic acid,
It is preferable to use at least one selected from the group consisting of ascorbate, erythorbic acid, erythorbate, cysteine, and glutathione. Here, the ascorbate and erythorbate may be salts of sodium, potassium, calcium and the like. The amount of the reducing substance used is 0.001 to 1.0% w /
w, preferably 0.005 to 0.1% w / w.

[0009] The extraction conditions of the present invention are, for example, that the weight of the onion skin based on the total weight of the liquid used for the extraction and the onion skin is less than 0.5 to 20% w / w, and 1 to 10% in terms of flavor. w / w. In addition, 0.5-20% w / w
After extraction in the range described above, the solution may be concentrated and used at a higher concentration, or may be powdered. Further, it may be used after being diluted. The solvent used for the extraction is not particularly limited and may be drinkable or non-toxic, and examples thereof include water, an organic solvent (eg, ethanol), and carbon dioxide gas for the supercritical extraction. An aqueous solution can be suitably used from the viewpoint of easy handling. There is no particular limitation on the water used for the extraction, and any water used for drinking may be used, but desalted water and distilled water are preferred.
The extraction method is not particularly limited, but a hot water immersion method, a hot water sprinkling method, and a hot water circulation method can be suitably used. The extraction temperature is higher than 75 ° C. to 130 ° C., preferably 80 to 100 ° C. in terms of extraction efficiency. The extraction time is more than 5 minutes to 5 hours, preferably 1 to 3 hours. The pH of the extract at this time is preferably 3 to 7. The pH after extraction is preferably about 3 to 5 from the viewpoint of storage and flavor retention. The solid-liquid separation is not particularly limited, but it can be collected by ordinary filtration, centrifugation, or extraction into a basket-shaped wire mesh. Purification after solid-liquid separation, the polymer component solubilized in the extract is cooled at a low temperature (0 to 10
℃), precipitate these components, and filter to obtain a clear liquid. The filtration is preferably performed using a 1 μmφ filter. For example, the obtained extract of onion skin is at 120 ° C. for 2 hours.
After sterilizing and heating for 0 seconds, the solution is concentrated, diluted as it is / or diluted with water, and further sterile-filtered and filled into a container. At this time, filling with nitrogen gas may be performed, and then the product can be sterilized by heating at 90 ° C. for 1 minute.

[0010] The shape of the extract of the present invention is not particularly limited, but may be a solid such as a liquid or a dried product, or a powder.

The teas referred to in the present invention are not limited as long as they are drinkable teas. Examples thereof include barley tea, roasted rice tea, buckwheat tea and the like for cereal tea, and green tea, black tea and leaf tea for leaf tea. Houjicha, matcha, oolong tea, banaba tea and the like. From the viewpoint of taste, banaba tea, barley tea, roasted rice tea, buckwheat tea and the like are preferably used. In addition, as tea extracts,
Any of tea extracted with hot water (decoction), its extract or powdered tea may be used. These can be mixed, for example, with an onion skin extract at an appropriate concentration to give a new flavored food, beverage or seasoning. Normally, the tea concentration is based on the drinking concentration as 1.
0.05 to 4 times, preferably 0.1 to 2 in terms of flavor
Double is preferred. Obtained, for example, foods, beverages or seasonings containing the onion skin extract, if necessary, sweeteners, acidulants, flavors and the like may be added, and a reducing agent is added and added. Is also good. Further, for example, 1 to 10% w / w of ethyl alcohol may be added to the beverage to obtain a thin-skin extracted beverage of onion containing ethyl alcohol. Further, a thin-shelled beverage of onion containing carbon dioxide gas containing ethyl alcohol by adding carbon dioxide gas can also be obtained. Also, the onion skin extract can be used as a concentrate or powder in foods and other foods.

The food, beverage or seasoning of the present invention includes:
For example, a food, beverage or seasoning containing, diluted and / or added with an onion skin extract may be used as long as it contains an onion skin extract. The food, beverage or seasoning of the present invention is not particularly limited in the amount of the onion skin extract contained in the seasoning, but the onion skin extract of 0.0
Examples are foods, beverages or seasonings containing 1% w / w to 90% w / w.

The food, beverage or seasoning of the present invention is not particularly limited as long as it contains, for example, a thin onion extract of onion, and is, for example, a processed grain product (processed flour product, processed starch product, premixed product). Processed products, noodles, macaroni, bread, bean jam, buckwheat, fu, rice noodles, garnish, etc., processed fats and oils (plastic oils, tempura oil, salad oil, mayonnaise, dressing, etc.), processed soybeans (Tofu, miso, natto, etc.), processed meat products (ham, bacon,
Pressed ham, sausage, etc.), marine products (frozen surimi,
Kamaboko, Chikuwa, Hanpan, Satsuma-age, Tsumire, Streaked, Fish meat ham, Sausage, Skipjack, Fish egg processed food, Canned seafood, Tsukudani, etc.), Dairy products (raw milk, cream, yogurt, butter, cheese, condensed milk, milk powder, ice cream) Cream, etc.), processed vegetables and fruits (pastes, jams, pickles, fruit drinks, vegetable drinks, mixed drinks, etc.), confectionery (chocolate, biscuits, confectionery bread, cakes, rice cakes, rice crackers, candy) Alcoholic beverages (sake, Chinese sake, wine, whiskey, shochu, vodka, brandy, gin, rum, beer, refreshing alcoholic beverages, fruit wine, liqueurs, etc.), favorite beverages (green tea,
Black tea, oolong tea, coffee, soft drinks, lactic acid drinks, etc., seasonings (soy sauce, sauce, vinegar, mirin, dressing type seasonings, etc.), canned / bottled / bagged foods (cow rice, pot rice, red rice, curry, etc.) Various cooked foods), semi-dried or concentrated foods (liver paste, other spreads, soba / udon juice, concentrated soups, etc.), dried foods (instant noodles, instant curry, instant coffee, powdered juice, powdered soup, Instant miso soup, cooked foods, cooked beverages, cooked soups, etc., frozen foods (sukiyaki, tea bowl steamed, eel kabayaki, hamburger steak, shumai, dumplings, various sticks, fruit cocktails, etc.), solid foods and liquid foods (soups, etc.) ), Processed agricultural and forest products such as spices, processed livestock products, processed marine products, and the like.

The method for producing the food, beverage or seasoning of the present invention is not particularly limited, and examples thereof include cooking, processing and production by commonly used methods for producing food, beverage or seasoning. The manufactured food, beverage or seasoning may contain, for example, an onion skin extract. In cooking and processing, before cooking and processing, cooking and processing
During processing, and further after cooking and processing, for example, an onion skin extract may be added, or the cooked and processed product or its material may be added to, for example, an onion skin extract, and the onion skin extract may be added. It may be diluted. In the production of foods, beverages or seasonings, in any step, for example, a thin skin extract of onion may be added, food, beverages or seasonings,
In addition, the raw material may be added to the onion thin-skin extract, and the onion thin-skin extract may be diluted and contained in a food, beverage or seasoning. The addition may be performed once or several times. Therefore, it is possible to easily produce a novel food, beverage or seasoning, that is, a food, beverage or seasoning containing an effective amount of an onion skin extract. In any case, a food, beverage or seasoning containing, adding and / or diluting an onion skin extract is a food, beverage or seasoning of the present invention.

The onion skin extract provided by the present invention has physiological activities such as nerve growth factor production enhancing activity and aldose reductase inhibitory activity, and is caused by diseases requiring enhancement of nerve growth factor production or aldose reductase activity. It is useful for prevention and treatment of diseases such as diabetic complications, cataracts, peripheral neuropathy, retinopathy, nephropathy and the like. Therefore, by ingesting a food, beverage or seasoning containing the onion thin-skin extract of the present invention, these diseases are prevented and the symptoms are improved. In particular, it has a remarkable effect on suppressing the development of blurred eyes related to glucose metabolism and improving perceptual disorders. The food, beverage or seasoning of the present invention containing the tea extract is a food, beverage or seasoning in which the physiological activity of the tea extract is further enhanced. In particular, the food, beverage or seasoning of the present invention containing a banaba tea extract is effective for improving blood sugar level.

According to the present invention, an onion extract containing a high concentration of an aldose reductase inhibitor and an onion extract containing a high concentration of quercetin and / or spiraene are provided. From these extracts, from onion skin and / or bulbs, using an aqueous solvent, aldose reductase inhibitory activity, quercetin content, spiraene content as an index, for example, from onion skin
What is necessary is just to extract by the above-mentioned extraction method. As the onion tissue, a thin onion skin is preferable, and a quercetin extract having a concentration about 10 times that of the onion bulb can be obtained. Extracts of onion skins, especially in the presence of reducing substances,
It shows extremely high aldose reductase inhibitory activity and contains an aldose reductase inhibitor at a high content. By using the obtained extract, a food, beverage or seasoning exhibiting aldose reductase inhibitory activity can be easily produced. In addition, foods, beverages, or seasonings containing high amounts of quercetin and / or spiraene can be easily produced. These production methods may be produced according to the above-mentioned method using the aldose reductase inhibitory activity, quercetin content and spiraene content as indices.

[0017]

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.

Example 1 (1) The ratio of the amount of the commercially available yellow onion skin to the whole onion, and the water content of the onion skin (% w / w) ([(weight before drying-after drying) Weight) / weight before drying] × 100). Further, the change in the water content of the onion after washing was determined. Table 1 shows the results.

[0019]

[Table 1]

From Table 1, the ratio of the skin to the total weight of the onion is 0.85 to 1.50% w / w, and the water content is 20.3 to
32.7% w / w.

(2) Next, the extraction conditions of the onion skin extract were examined. First, the solid-liquid ratio was examined.
Using the onion skin of Sample B described above, the skin was washed twice with well water. As a study of the solid-liquid ratio, the weight ratio of onion skin (before washing) / total mixture was 0.1, 0.5,
Put onion skins washed twice with demineralized water in a net bag so as to obtain 1,5,10,20,25% w / w, and one of them contains 0.02% w / w of ascorbic acid as a reducing agent. Was added and the control was not added. Put these into 10 liters of 95
Extraction was performed for 2 hours with warm water at ℃, the net bag was removed, and solid-liquid separation was performed. 9.5 each from 0.1 to 20% w / w,
9.0, 7.5, 5.7, 3.8 and 2.1 liters of extract were obtained, but at 25% w / w, the liquid was adsorbed on the skin and the amount of liquid obtained after solid-liquid separation At 0.1% w / w, the concentration was extremely low, and at 0.5% w / w, the thin onion skin component of onion became sensual.
At 10% w / w, the concentration and the amount of the obtained liquid were efficient. Therefore, the solid-liquid ratio was 0.1 to 20% w / w, and preferably 0.5 to 10% w / w in view of the obtained liquid amount and flavor. In addition, the liquid extracted with the addition of ascorbic acid as a reducing agent did not have any coloring due to the extraction heating, was reduced in bitterness and astringency, and was easy to drink, compared to the case where no control was added. All other flavors are also mild.

(3) Next, the extraction time was examined. The same onion skin was mixed with demineralized water to a concentration of 5% w / w, and at 95 ° C., 15, 30, 120, 180, 3 respectively.
A 00 minute extraction was performed. 0.01% w of ascorbic acid
/ W was added to the extract, and the control was performed without addition. Extraction was also performed at 20 ° C. for 120 minutes. The thin skin of the onion was placed in a net bag, and after each extraction, solid-liquid separation was performed. 2 (Toyo filter paper)
, And further filtered using a 0.45 μmφ pore size membrane filter (Toyo Filter Paper). The liquid was subjected to an analytical sensory evaluation. The results are shown in Tables 2 and 3. In Tables 2 and 3, the reducing agent is ascorbic acid, the acidity is shown in terms of citric acid, and the sugar content is shown in Brix. In addition, the absorbance was measured at a wavelength of 660 nm and 45 nm using a 1 cm cell by diluting the sample 10-fold.
It was measured at 0 nm.

[0023]

[Table 2]

[0024]

[Table 3]

According to Tables 2 and 3, when a reducing agent was added, the extraction time at 95 ° C. was 5 to 300 minutes, which was acceptable in terms of sensory evaluation, but from the viewpoint of bitterness and astringency. 5 to 180 minutes was preferable in terms of flavor. When no reducing agent was added, good results were not obtained in the sensory evaluation. In the case of 20 ° C., the extraction was insufficient, and the extraction component was small even when the extraction time was 120 minutes. In addition, it was found that the addition of the reducing agent in the present invention did not cause color increase even after long-time extraction, and reduced bitterness and astringency. Furthermore, no caramel odor was observed even with an excessive extraction time (300 minutes), and an extraction excellent in flavor balance and an extraction in which coloring was prevented could be achieved.

(4) Example 1- (3)
In the same manner as, 50, 55, 60, 65, 70, 75,
Performed at 80, 85, 90, 95 and 100 ° C. for 1 hour each. Ascorbic acid was added at 0.01% w / w, and no control was added. As a result, the extraction rate at a rise in temperature of 10 ° C. is about 2.5 times, and the lower the temperature, the longer it takes to obtain the same extract. The temperature was preferably from 80 to 100 ° C. in consideration of the extraction efficiency. The effect of ascorbic acid as a reducing agent was almost the same as that of Example 1- (3).

(5) The amount of the reducing agent added was examined. The onion skin was extracted in 5% w / w, 95 ° C. hot water for 1 hour, and sodium ascorbate was used as a reducing agent. Here, a salt was used to avoid fluctuations in pH. The evaluation was performed sensory. That is, ten panel members evaluated the taste, aroma, color tone, and overall of the extract by sensory evaluation by comparing the addition of the reducing agent of the present invention with the addition of no control. The sensory evaluation was evaluated on a five-point scale (1 good to 5 bad) and indicated by an average value. The amount of the reducing agent added is 0.001, 0.0
1, 0.05, 0.1, 0.5, 1.0 and 1.5% w
/ W. Table 4 shows the results.

[0028]

[Table 4]

From Table 4, the amount of sodium ascorbate used as the reducing agent was 0.001 to 1.0% w / w.
However, both the reduction of bitterness and astringency and the taste balance were good.
The range showing 2.4 or less in the evaluation value of the comprehensive evaluation is 0.01
１．０1.0% w / w, and within this range, there was obtained an onion thin-skin extract with no bitterness or astringency and no change in flavor or coloration of the onion thin-skin.

Example 2 Thin onion of frozen yellow onion (water content: 68.1%)
5 kg was melted at room temperature, and the onion skin juice generated during the melting was stored separately. Demineralized water at 95 ° C in a separate container 20
A liter was prepared, and on the other hand, a net basket (6 mesh, 2.6 liter volume) containing onion skin was placed in a 70 liter stainless steel container. In addition, the thin onion juice of the above-mentioned onion was also put into this container. Next, the product of the present invention
0.01% w of ascorbic acid in 20 liters of deionized water at ℃
/ W, and no control was added. The demineralized water was circulated between another container and a stainless steel container containing a mesh basket (flow rate: 600 liter / hour) by two pumps, and extraction at 95 ° C. was performed for 120 minutes. After the extraction, the net basket in the stainless steel container was picked up and subjected to solid-liquid separation, and the excess extract in the basket was sufficiently collected to obtain an extract. After cooling the obtained extract,
It was 19.4 liters. This extract was prepared using Filter Paper No. 2 (Toyo filter paper), the filtrate is 1
Heat sterilization was performed at 20 ° C. for 20 seconds. The liquid volume after sterilization is 1
It was 6.6 liters. This solution was concentrated 4.2 times (final amount: 4.0 liters) using a concentration device. The concentrated juice was allowed to stand at 5 ° C. for 12 hours. After filtration using No. 2 (Toyo filter paper), sterile filtration was performed. That is, after filtration at a low temperature (5 ° C.) using a 1.0 μmφ pore size membrane filter (Toyo filter paper), and further filtering using a 0.45 μmφ pore size membrane filter (Toyo filter paper), the final product (yield 3.5) Liter). This final product was freeze-dried to obtain 18.1 g of a powder. Table 5 shows the component values and sensory evaluation in each step. The unit of each index in Table 5 is volume: liter, quercetin: g / liter,
Sugar content: Shown by Brix content. The absorbance was measured at a wavelength of 660 nm and 450 nm using a 1 cm cell by diluting the sample 10-fold.

[0031]

[Table 5]

From Table 5, it can be seen that the product of the present invention and the control showed similar changes in the container, quercetin, sugar content and pH. The absorbance at 450 nm and 660 nm, which are indicators of coloring, was clearly lower for the product of the present invention, suppressing color increase, and the powder had a low degree of coloring. As for the sensory evaluation, the product of the present invention had less bitterness and astringency than the control, moderate onion thin skin aroma, and a good flavor balance. The control had strong bitterness and astringency, a slight caramel smell in the thin skin, an imbalanced flavor, and a significant change in the original flavor of the onion thin skin due to excessive heating. Therefore, the onion thin-skin extract and the powder thereof of the present invention have the fresh flavor of the onion thin-skin, which has an original flavor, has reduced bitterness and astringency, has no color increase, has no heating smell, and has a fresh feeling. .

Example 3 10% w / w thin onion skin of each of the yellow and red varieties
w, and prepared using the liquid extracted at 95 ° C for 1 hour in accordance with the formulation of onion skin food shown in Table 6, filled into 200 ml cans, and sterilized by heating at 90 ° C for 1 minute. Canned goods. The product of the present invention used a thin skin extract of onion extracted in the presence of ascorbic acid 0.01% w / w as a reducing agent, and the control used was a normal extract without a reducing agent.

[0034]

[Table 6]

The organoleptic evaluation of the product of the present invention and the control canned product obtained by blending in Table 6 was carried out in the same manner as in Table 4 of Example 1- (5). Panel members are 10 and 5
The average value was obtained using a graded evaluation (1 good to 5 bad). Table 7 shows the results.

[0036]

[Table 7]

From Table 7, it can be seen that the yellow type and red type products of the present invention have reduced bitterness and astringency, a fresh flavor and a pale yellow-brown and reddish purple color, respectively, as compared with the control. The flavor balance was good, and the yellow variety was mild and the red variety was rich and easy to drink.

Example 4 Using the concentrates of the thin skin extracts of onions of the present invention and the control of the yellow and red varieties used in Example 3, Table 8
The onion-containing thin-skinned drink containing tea shown in the composition table (expressed in parts by weight) shown in Table 1 was prepared. As the tea, commercially available banaba tea, barley tea, oolong tea, and buckwheat tea prepared by an ordinary method were used.

[0039]

[Table 8]

Each of the beverages obtained by the blending of Table 8 was filled in a 200 ml can, and sterilized by heating at 90 ° C. for 1 minute to prepare a canned product. The sensory evaluation was performed in the same manner as in Table 1 of Example 1- (5). The panel members were 10 members, and the average value was obtained using a 5-grade evaluation (1 good to 5 bad). Table 9 shows the results.

[0041]

[Table 9]

From Table 9, it can be seen that the beverage of the present invention in which the concentrate of the thin-skin extract of yellow and red onions is combined with tea has a good balance between the flavor of the thin-skin extract of onion and the flavor of tea. It was a new beverage that had a new depth that could not be served with tea alone and had a full body feeling.
On the other hand, in the control product, the bitterness and astringency derived from onion thin skin affected the overall flavor, the flavor balance was poor, and the goodness of tea could not be fully utilized.

Example 5 A soup was prepared using a thin onion extract of yellow onion. The onion skin extract is 10% of Example 1- (3).
Using a w / w onion skin extract, the product of the present invention was subjected to a reduction treatment, and a control was used without treatment. Table 10 shows the composition of the soup containing the onion skin extract. According to this formulation, a soup was prepared, filled into 200 ml cans, and sterilized by heating at 120 ° C. for 15 minutes to obtain cans. The sensory evaluation was performed in the same manner as in Table 1 of Example 1- (5). The panel members were 10 members, and the average value was obtained using a 5-grade evaluation (1 good to 5 bad). Table 11 shows the results.

[0044]

[Table 10]

[0045]

[Table 11]

From Table 11, it can be seen that the yellow-colored product of the present invention has a refreshing taste compared to the control, and the flavor of the onion thin skin extract blends well with the pork extract, and is a novel taste that cannot be tasted with the pork extract alone. The whole flavor balance was adjusted. In the control, bitterness and astringency remained slightly, and the flavor balance tended to be lost. Thus, from the viewpoint of cooking, it was revealed that the onion skin extract of the present invention is excellent as a seasoning due to its flavor characteristics.

Example 6 2.4 kg of fish meal, 0.5 kg of salt and 0.3 kg of sodium glutamate were mixed (3.2 kg in total) as sprinkles.
Sprinkle 1 kg of the product of the present invention and the freeze-dried product of the thin onion extract of yellow onion obtained in Example 2 as a control.
Per 3 g, and granulated according to a conventional method. About 3.2 kg of each of these granulated products, 0.4 kg of laver and 1.2 kg of sesame were well mixed and prepared. These sprinkles were sprinkled on cooked rice, and the sensory evaluation was conducted in Example 1- (5).
Was performed in the same manner as described above. As a result, it was revealed that the product of the present invention further increased the flavor of fish meal as compared to the control, and had a spice-like function as a hidden taste. The control slightly left bitterness and astringency in the mouth. It has been found that the products of the present invention generally improve the quality of sprinkling.

[0048]

The onion skin extract obtained by the production method according to the present invention has the original fresh flavor of onion skin, reduced bitterness and astringency, less coloring by heating, and a seasoning effect. And a spice effect is also recognized, and a novel flavored food, beverage or seasoning can be provided. Further, according to the present invention, an aldose reductase inhibitor, quercetin, an onion extract containing a high concentration of spiraene is provided, using the extract, enhanced health, useful functional food for maintaining the homeostasis of the living body, A beverage or seasoning is provided.

Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat II (Reference) A23L 2/00 A23L 2/38 C 2/38 2/00 B (72) Inventor Ikunoyuki Kato Seta, Otsu City, Shiga Prefecture 3-4-1, Takara Shuzo Co., Ltd. Central Research Laboratory F-term (reference) 4B016 LC02 LC07 LG05 LK04 LK05 LK11 LP02 4B017 LC02 LC03 LE10 LG06 LG11 LG14 LK08 LL01 LL07 LP01 4B018 LB08 LB09 MD09 MD20 MD53 MD59 ME04 MF01 4B036 LC01 LC01 LE02 LF01 LF16 LH07 LH29 LK01 LP07 4B047 LB03 LE01 LF07 LF08 LG08 LG38 LG39 LP01 LP02

Claims (24)

[Claims] 1. A food, beverage or seasoning comprising an extract obtained by extracting onion skin in the presence of a reducing substance. 2. The food according to claim 1, wherein the reducing substance is one or more reducing substances selected from the group consisting of ascorbic acid, ascorbate, erythorbic acid, erysorbate, cysteine, and glutathione. Beverages or seasonings. 3. The food, beverage or seasoning according to claim 1, wherein the extract is an extract obtained by extracting onion skin with hot water in the presence of a reducing substance. 4. Extraction with warm water is performed at a temperature exceeding 75 ° C. to 130 ° C.
The time is longer than 5 minutes to 5 hours.
The food, beverage or seasoning according to any one of the preceding claims. 5. The method according to claim 1, further comprising a tea extract.
The food, beverage or seasoning according to any one of the preceding claims. 6. A method for producing a food, beverage or seasoning containing a thin onion extract of onion, comprising the step of extracting the thin skin of onion in the presence of a reducing substance. A method for producing a food, beverage or seasoning. 7. The food according to claim 6, wherein the reducing substance is one or more reducing substances selected from the group consisting of ascorbic acid, ascorbate, erythorbic acid, erythorbate, cysteine, and glutathione. A method for producing a beverage or a seasoning. 8. The method for producing a food, beverage or seasoning according to claim 6, wherein the extract is an extract obtained by extracting the onion skin with hot water in the presence of a reducing substance. 9. Extraction with warm water is performed at a temperature exceeding 75 ° C. to 130 ° C.
9. The time is longer than 5 minutes to 5 hours.
A method for producing a food, beverage or seasoning according to any one of the preceding claims. 10. The method for producing a food, beverage or seasoning according to claim 6, further comprising a step of incorporating a tea extract. 11. An onion skin extract obtained by extracting onion skin in the presence of a reducing substance. 12. The extract according to claim 11, wherein the reducing substance is one or more reducing substances selected from the group consisting of ascorbic acid, ascorbate, erythorbic acid, erythorbate, cysteine, and glutathione. . 13. The extract according to claim 11, wherein the extract is an extract obtained by extracting onion skin with hot water in the presence of a reducing substance. 14. The method of claim 1, wherein the extraction with hot water is carried out at a temperature above 75.degree.
12. The method according to claim 11, wherein the temperature is more than 5 minutes to 5 hours.
14. The extract according to any one of claims 13 to 13. 15. The tea extract according to claim 11, further comprising a tea extract.
15. The extract according to any one of claims 14 to 14. 16. A method for producing a thin onion extract, comprising a step of extracting the thin onion in the presence of a reducing substance. 17. The production method according to claim 16, wherein the reducing substance is one or more reducing substances selected from the group consisting of ascorbic acid, ascorbate, erythorbic acid, erysorbate, cysteine, and glutathione. . 18. The production method according to claim 16, wherein the extract is an extract obtained by extracting onion skin with hot water in the presence of a reducing substance. 19. Extraction with warm water is carried out at a temperature exceeding 75 ° C. to 130.
17. The method according to claim 16, wherein the temperature is more than 5 minutes to 5 hours.
19. The method according to any one of claims 18 to 18. 20. The production method according to claim 16, further comprising a step of incorporating a tea extract. 21. An onion extract containing a high concentration of an aldose reductase inhibitor. 22. An onion extract containing quercetin and / or spiraene at a high concentration. 23. The extract according to claim 21 or 22, wherein the onion extract is an onion thin skin extract. 24. A food, beverage or seasoning containing, adding and / or diluting the extract according to any one of claims 21 to 23.