JP2003000182A - Flavor imparting precursor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a flavor imparting precursor which provides a flavor produced by frying a spice vegetable cut into tiny pieces with oils and fats and then boiling the spice vegetable when a food or a beverage is reheated before eating and supplies a food and a beverage having an ample cooking feel and deep body that a cooked food essentially has to prepare the whole cooked food. SOLUTION: A pasty extract extracted from shallot and/or onion with a hydrated alcohol, etc., at a low temperature of -25 to 5 deg.C forms various kinds of sulfides, disulfides, trisulfides, etc., and acts as a flavor imparting precursor. The flavor imparting precursor produces a rich flavor and a mellow cooking feel to prepare the whole cooked food characteristic of roasted spice vegetable in a cooked food such as instant curry and rice or retort stew.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a flavor-imparting precursor composed of an extract of shallot and / or onion for imparting a unique cooking feeling and rich taste to cooked food such as curry and stew, and the flavor. The present invention relates to a flavor composition containing an endowment precursor and foods and drinks containing them.

[0002]

2. Description of the Related Art Generally, in cooked foods such as curry and stew, roasted spicy vegetables such as onion and garlic are used as a flavor base, which imparts a cooking feeling and a rich flavor peculiar to cooked foods. To be done. Conventionally, to obtain these roasted spicy vegetables, add spicy vegetables such as shredded onion and garlic and an appropriate amount of oil and fat to a frying pan, fry over medium to low heat for a long time, and remove water until a golden brown color ( A method of roasting is adopted. The roasted spicy vegetables prepared in this way with time and effort give a cooking feeling and a rich taste peculiar to cooked foods, but not only do they spend a long time in preparation, but also a favorable cooking feeling with time. There was a problem that it disappeared.

As a flavor base which can be easily obtained without spending time, spicy vegetable extracts obtained by extracting and concentrating spicy vegetables and those obtained by processing roasted spicy vegetables into a paste are commercially available. These ingredients lack the unique cooking sensation and the rich richness that are inherently felt in spicy vegetables roasted slowly for a long time, and because they are accompanied by a strong roasted taste, the natural flavor of cooked foods is preserved. There was a risk of damage. As a method of imparting a cooking feeling and a rich taste peculiar to cooked foods, for example, in Japanese Patent Laid-Open No. 8-228694, a part of raw materials is added as a fat in the production of frozen or chilled processed foods. A feeling of stir fry,
A method for producing a food having a feeling of cooking has been proposed and is disclosed in Japanese Patent Application Laid-Open No. H11-11
Japanese Patent Laid-Open No. 196810 proposes a material for cooked foods containing at least one kind of roasted vegetables and meat extracts and at least one kind of compound represented by the general formula RN = C = S, In Kaihei 11-215972, a pasty roux characterized by using a roasted product obtained by roasting vegetables and fruits to a yield of 70% or less and / or a freeze-dried product of vegetables and fruits as a viscous material is proposed. However, in each case, the cooking feeling and the richness at the time of adding each material can be imparted, but when the food was reheated by sterilization or the like, the flavor was lost and it was not satisfactory. Conventionally, various sulfides, disulfides, trisulfides are known as aroma components of spicy vegetables, and allyl sulfides, which are aroma components of garlic, are known to have a strong aroma and richness. As a component of onion, dipropyl disulfide and dipropyl trisulfide are said to have a characteristic aroma and flavor component. However, when these ingredients are directly added to foods and drinks, it is difficult to maintain a delicate flavor balance with the foods and drinks, and there is a problem in that it is expensive.

Studies have also been conducted on flavor precursors for spicy vegetables, and Sci. Am. 252, (3), 114-119, (198).
In 5), it is described that when allium plants are extracted at 0 ° C., a garlic flavor precursor such as alliin can be obtained, but the flavor control by them is not described. Japan Food Chemical Engineering Journal Vol.42,
No. 12, 1003-1011, (1995), it is described that onion produces its aroma by being roasted, but the flavor of raw onion is said to be a stimulating scent. Journal of Japanese Society of Taste and Smell Vol.4, No.2, 197-
200, (1997), allyin is a taste component of garlic, and S-1-propenyl cysteine sulfoxide is a taste component of onion. Both are taken out after heat treatment of the drug substance to inactivate the enzyme. It is stated that
After all, the cooking feeling is not described. Japanese Patent Sho 49
In JP-6670, a mixture of various dialkyl sulfides, dialkyl disulfides and dialkyl trisulfides is obtained by heating various dialkyl thiosulfinates, which imparts the flavor of Allium plants such as leeks. However, dialkyl thiosulfinates are difficult to synthesize and are expensive as a commonly available material. In JP-A-11-243904, a cystine sulfoxide compound and / or an S-substituted cystine derivative is heated and reacted in the presence of sugar at a water content of 15% (W / W) or less with respect to the solvent. A method for producing a vegetable flavor flavor is proposed, but this is only a method for producing a vegetable flavor flavor, and does not give a cooked food a particular cooking feeling or a deep rich taste.

[0005]

SUMMARY OF THE INVENTION Therefore, an object of the present invention is to obtain a flavor-imparting precursor that gives foods and drinks a cooking feeling and a deep rich taste peculiar to cooked foods such as instant curry and retort stew. . More specifically, the object of the present invention is a flavor-imparting precursor that gives a flavor obtained when the finely chopped spicy vegetables are fried with oil and fat and then boiled, and when the food or drink is reheated before eating, By adding the flavor imparting precursor, the cooked food originally has,
It is to provide foods and drinks with a rich cooking feeling and a deep rich taste that brings together all the cooked foods.

[0006]

Means for Solving the Problems As a result of intensive studies made by the present inventors in order to solve the above problems, the shallot and / or onion extract extracted at a low temperature shows that various sulfides and disulfides are produced by a heating step. The present invention has been completed by discovering that trisulfides produce a natural and rich cooking feeling to foods and drinks to which trisulfides are added, and that the effect occurs not only at that time but also when re-heat treatment is performed thereafter. It was That is, the present invention is a flavor imparting precursor of various sulfides, disulfides, trisulfides consisting of shallot extract, in detail, shallot and / or onion at low temperature, extracted with an alcoholic solvent, then It is a flavor imparting precursor of various sulfides, disulfides, and trisulfides consisting of an extract obtained by removing the solvent, and more specifically, the extraction temperature is a temperature of -25 ° C to 5 ° C. The flavor imparting precursor, wherein the alcoholic solvent is one or a mixture of two or more selected from the group consisting of methanol, ethanol, propanol and isopropanol, or an aqueous solution thereof. It is a body and the alcoholic solvent is an aqueous alcohol solution of 30 to 95% (V / V%). The flavor-imparting precursor, wherein the flavor-imparting precursor is characterized in that the extraction time is 8 to 96 hours, and the flavor-imparting precursor is contained. Food and drink,
It is a food or drink containing the flavor composition.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the flavor-imparting precursor of the present invention and the flavors and foods and drinks containing the flavor-imparting precursor will be described in detail with reference to the embodiments of the invention.

The shallot used in the present invention is one of the onion varieties in which some bulbs form a tuft, and the scientific name is (Allium ascalonicum L.), which is a spicy vegetable commonly used in Western cuisine. is there. Further, in the present invention, onion (Allium capa L.) can also be preferably used, and these can be used alone and / or in combination. Are these shredded raw,
Alternatively, depending on the purpose, it may be extracted by adding a raw material that has been dried or heat-treated, but it is preferably shredded raw,
It is desirable to cool and extract without delay.

The extraction temperature in the present invention is -25 ° C to 5 ° C.
Within the range of, more preferably -20 ℃ ~ 0 ℃,
Particularly preferably -20 to -5 ° C, most preferably -15.
It is -5 degreeC. When the temperature is lower than -25 ° C, the cells in the plant are freeze-fractured and the yield is increased, but undesired components are also extracted, resulting in poor flavor. Becomes difficult to control.

The alcoholic solvent used in the present invention is
It is not particularly limited as long as it has one or more hydroxyl groups in the molecule and is a liquid at room temperature, methanol, ethanol,
Examples include monohydric alcohols such as propanol and isopropanol, and polyhydric alcohols such as propylene glycol and glycerin. Monohydric alcohols such as methanol, ethanol, propanol and isopropanol are preferably used, and ethanol is most preferably selected. . The above alcohols can be used in the form of an aqueous solution, preferably a 30 to 95% aqueous solution, more preferably a 50 to 90% aqueous solution, and most preferably a 60 to 85% aqueous solution. If it is less than 30%, the solvent may freeze during extraction, and if it exceeds 95%, the extraction time tends to be long.

The extraction time in the present invention is set arbitrarily and is not particularly limited, but preferably 8 to 9
6 hours, more preferably 24-84 hours,
Most preferably, it is 48 to 72 hours. If it is less than 8 hours, the extraction efficiency may be low, and it is economically unfavorable to spend 96 hours or more on extraction.

The flavor-imparting precursor comprising the extract of the present invention further includes food additives such as sweeteners, colorants, preservatives, thickening stabilizers, antioxidants, bitters, acidulants, emulsifiers, and fortifying agents. It can be used as a flavor composition by adding a manufacturing agent, a flavor, etc., and can be used as it is, in a diluted state, an emulsified state, or in the form of various powdered formulations.

When the flavor-imparting precursor or the flavor-imparting precursor-containing flavor obtained in the present invention is added to foods and drinks, the addition rate is arbitrarily set according to the target processed food, It is preferably added at 0.01 to 10%, more preferably 0.1 to 5%. If the addition rate is less than 0.01%, the effect of addition may be reduced, and 10
If it exceeds%, it is not economically preferable. The food can be added at any time until the food or drink is prepared and consumed by the consumer, and a flavor can be generated in the heat sterilization process after preparation of the food or food, or the food or food can be added separately. It can be attached as a seasoning and the flavor can be generated by the consumer heating at home just before eating. Next, the present invention will be described in more detail with reference to examples.

[0014]

[Examples] [Example 1] 750 parts by weight of a 76% (V / V) ethanol aqueous solution was added to 500 parts by weight of Hokkaido onion, which was peeled and finely chopped, and 64 at -5 ° C ± 2 ° C.
Time immersion extraction was performed. After completion of the extraction, the insoluble matter was filtered off and concentrated under reduced pressure to obtain 365 parts by weight of a pale brown paste-like onion extract (solid content 7%).

[Example 2] 76% (V) against 500 parts by weight of Indonesian shallot peeled and finely chopped
/ V) Add 500 parts by weight of aqueous ethanol solution, and add -12 ° C.
Immersion extraction was performed at ± 2 ° C. for 64 hours. After the extraction was completed, the insoluble matter was filtered off and concentrated under reduced pressure to give 245 parts by weight of a light brown paste-like shallot extract (solid content: 24%).
Got

COMPARATIVE EXAMPLE 500 parts by weight of Hokkaido-grown onion, which had been peeled and finely chopped, were added to 750 parts by weight of a 76% (V / V) ethanol aqueous solution, and the mixture was stirred and extracted at a boiling temperature for 1 hour. After the extraction is completed, the insoluble matter is filtered off and concentrated under reduced pressure to obtain a dark brown paste-like onion extract 343.
Parts by weight (solid content 8%) were obtained.

[Test Example 1] Generation of aroma components by heating. For Comparative Example, Example 1 and Example 2, each was sealed and subjected to heat treatment at 121 ° C. for 20 minutes, and various sulfides and disulfides before and after the heat treatment,
Generation of trisulfides was analyzed and quantified by GC. The results are shown in Table 1.

[Table 1] Sulfur-containing compound before and after heating (unit: ng / g) It can be seen that the example produces three to five times as much aroma components as the comparative example. It is known that all of these aroma components have a characteristic aroma associated with cooking.

TEST EXAMPLE 2 Corn soup was prepared for Example 1, Example 2 and Comparative Example, and sensory evaluation was conducted.
Corn soup is mixed with 30 parts milk, 4 parts skimmed milk powder, 1 part sugar, 0.4 parts salt, 1 part chicken extract, 7 parts corn paste, 0.5 parts unsalted butter, 0.1 parts emulsifier, and add water evenly. A total amount of 100 parts was dispersed, and 0.1 parts of the flavor compositions of Examples 1, 2 and Comparative Example were added to 121 ° C. 2
It was prepared by sterilizing for 0 minutes. As a control, corn soup containing no flavor composition was prepared and evaluated together. The evaluation method was carried out by using a mellow roasted and flavored cooking feeling as an index, and a seven-step evaluation of favorable → 7 and unfavorable → 1 was performed, and the evaluation was performed by seven skilled panelists. Table 2 shows the average value of the evaluation points and the flavor comments for each corn soup.

[Table 2] The product of the present invention provides a natural sweetness, richness and volume compared to the comparative examples.

[Test Example 3] Evaluation of perfuming of curry To the commercially available retort curry (medium hot), 0.3% by weight of each of the paste-like extracts of Example 2 and Comparative Example was added, and 1
Sensory evaluation was performed on the flavor after simmering for a period of time by 7 well-trained panels using the additive-free product as a control. The evaluation items are "sweetness", "simmering feeling", "rich feeling",
There were 5 items of "sour taste" and "roasted feeling", and the strength of flavor was evaluated by a 7-point method of weak / absent: 1 to strong / present: 7. As for the evaluation results, the average value of the evaluation points is shown in Table 3 and the flavor comments are shown in Table 4.

[Table 3]

[Table 4] The effects of the present invention are clear from the results of Tables 3 and 4.

[Example 3] 76% (V) against 500 parts by weight of Indonesian shallot that was peeled and finely chopped
/ V) Add 500 parts by weight of aqueous ethanol solution at 3 ° C ± 2
Immersion extraction was performed at 64 ° C. for 64 hours. After completion of the extraction, the insoluble matter was filtered off and concentrated under reduced pressure to obtain 235 parts by weight of a light brown paste-like shallot extract (solid content: 24%).

[Example 4] 750 parts by weight of a 76% (V / V) ethanol aqueous solution was added to 500 parts by weight of onion produced in Hokkaido, which was peeled and finely chopped, and immersed in extraction at -20 ° C ± 2 ° C for 64 hours. I went. After completion of the extraction, the insoluble matter was filtered off and concentrated under reduced pressure to obtain 355 parts by weight of a light brown paste-like onion extract (solid content 7%).

[Test Example 4] 40 g of unsalted butter was put into an evaluation pan with a white sauce and dissolved, 40 g of wheat flour (soft flour) was added, and the mixture was fried until further smooth. Milk 3
20 g and 393 g of water were added, 0.2 g of white pepper powder, 1.6 g of chicken consomme powder and 5.2 g of salt were added, and the mixture was stirred well until the viscosity was reached. To 100 parts by weight of this white sauce, 0.2 parts by weight of the paste-like extracts of Examples 1 to 4 and Comparative Example were added, filled in a retort pouch, and subjected to pressure sterilization at 121 ° C. for 20 minutes. When the flavor was evaluated, the white sauces using the paste-like extracts of Examples 1 to 4 had a natural cooking feeling and a deep richness and sweetness as compared with the white sauces using the paste-like extracts of the comparative examples. It was very delicious with a lot of volume.

[0027]

EFFECTS OF THE INVENTION The flavor-imparting precursor of the present invention not only enhances the rich cooking feeling and deep rich taste, the sweetness and the volume feeling that the cooked food originally has, but also improves the cooking quality of the cooked food. It masks factors such as roast, sourness, and powdery odor. By using the flavor imparting precursor of the present invention, a very delicious cooked food can be provided.

Continued front page    (72) Inventor Kota Ashihara             135-2 Kajiki, Matsudo City, Chiba Prefecture F-term (reference) 4B017 LC02 LG06 LL01 LP01                 4B047 LB03 LB09 LF07 LF08 LG39                       LP01

Claims (9)

[Claims] 1. A flavor imparting precursor comprising a shallot and / or an onion extract. 2. The flavor-imparting precursor according to claim 1, wherein the extraction solvent is an alcoholic solvent. 3. The flavor imparting precursor according to claim 1, wherein the extraction temperature is −25 ° C. to 5 ° C. 4. The alcoholic solvent is one or a mixture of two or more selected from the group consisting of methanol, ethanol, propanol and isopropanol, or an aqueous solution thereof. A flavor-imparting precursor. 5. The alcoholic solvent is 30 to 95% (V /
V%) alcohol aqueous solution, The flavor imparting precursor according to any one of claims 2 to 4. 6. The flavor imparting precursor according to any one of claims 3 to 5, wherein the extraction time is 8 to 96 hours. 7. A flavoring composition comprising the flavor-imparting precursor according to any one of claims 1 to 6. 8. A food or drink comprising the flavor-imparting precursor according to any one of claims 1 to 6. 9. A food or drink comprising the flavoring composition according to claim 7.