JP2010142148A - Onion extract, method for producing the same, and food product using the onion extract - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an onion extract giving food product strong body taste which is originally obtained by heating onion, to provide a method for producing the onion extract, and to provide food product containing the onion extract. <P>SOLUTION: The onion extract is such that the total peak area of furfuryl alcohol, 5-methylfurfural, acetylfuran, and furfural in a gas chromatograph is twice or above of the peak area of decane when admixing 1 ppm decane with the onion extract. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to an onion extract, a method for producing the onion extract, and a food containing the onion extract.

  Onion is a material used in various foods including Western food. Heated onions have the effect of imparting sweetness and richness to foods, and it is widely known that sauteed onions are used as raw materials when making curry and beef stew. Therefore, the chef (chef) spends time and carefully sautes the onion to create a unique taste. However, when sauteing onions, it is not easy to get a saute onion that a chef makes. For example, when making sautéed onions on a small scale like a general household, it is necessary to select the heat transfer performance of the pan, to adjust the heat, and to cook for a long time, and there are obvious tips there, Not everyone can achieve it easily. More difficult to saute on an industrial scale. In general, when sauteing industrially, a so-called flat pot is used to manufacture, but due to the structure of the machine, the heating surface (heat transfer area) is narrow and the stirring efficiency is low. Because it is bad, there is a part that stays and it can not be heated uniformly, so it is boiled rather than sauteed, and partly scorched etc. is also seen, the finished onion is the state of sauteed onion made by the chef Are very different. Such an onion cannot give sweetness and richness when added to food, and it must be difficult to supply high-quality curry and stew in large quantities at low cost.

  Many attempts have been made to produce tasty sautéed onions on an industrial scale so as to overcome this situation. A method of microwave-treating raw or cut onion, and then frying the onion (Patent Document 1), heating the onion evenly to the heated surface and circulating efficiently, and then fry at a specific temperature and time A method (Patent Document 2) and the like are disclosed. However, these methods have improved the flavor of the sautéed onion itself, but have not yet reached a level where it is possible to produce a food product having the sweetness and richness of the sautéed onion added by the chef. In addition, sautéed onion can be added to curry and stew because of its shape, but cannot be added to foods that cannot contain solids. For such foods, it has been difficult to impart the sweetness and richness obtained when the onion is heated.

Moreover, when supplementing the flavor that is lacking in the saute onion, or when adding an onion flavor to a food that cannot contain solids, a method of adding an onion extract is used. However, most onion extracts have a raw onion flavor or a strong burning odor that does not feel sweet and can give the onion extract the original sweetness and richness of the heated onion. There is no.
Japanese Patent No. 3281606 JP-A-2005-224241

  In view of the above-mentioned problems, etc., the present invention provides an onion extract that can impart to the food a strong richness originally obtained when the onion is heated, a method for producing the onion extract, and a food containing the onion extract. The purpose is to do.

  As a result of intensive research to solve the above-mentioned problems, the present inventors have devised an onion that can impart a strong rich taste to foods when the onion is originally heated by cooking the onion raw material under specific conditions. The inventors have found that it is possible to obtain an extract, and have completed the present invention.

That is, the first of the present invention is that the sum of peak areas of furfuryl alcohol, 5-methylfurfural, acetylfuran and furfural in the gas chromatograph is 2 of the peak area of decane when 1 ppm of decane is added to the onion extract. The onion extract is more than doubled. Further, the present invention relates to the onion extract as described above, wherein the total peak area is 5 times or more of the peak area of the decane, and further to the onion extract having an absorbance at 450 nm of 1.0 or less when diluted 100 times.
The analysis of the peak area of the above components in the gas chromatograph in the present invention is performed using a mixture of onion extract and distilled water with decane added as an internal standard substance at a concentration of 1 ppm in the mixture, The amount of each component is quantified by calculating the ratio of the peak area of each component to the peak area of decane in the gas chromatograph.
Moreover, the said light absorbency is measured with the spectrophotometer the filtrate which diluted onion extract 100 times with distilled water, and filtered with the filter.

  The second aspect of the present invention is that the onion raw material is introduced into a heating container of a heating device, forcibly brought into contact with the heating surface provided in the container, and spreads into a substantially uniform thin film. It is related with the method of manufacturing the onion extract cooked until it reaches predetermined | prescribed item temperature, making it flow along.

  Furthermore, 3rd of this invention is related with the foodstuff manufactured using the said onion extract.

  Since the onion extract of the present invention contains abundant aroma components that contribute to the rich sweetness and richness obtained when the onion is heated, the onion extract of the present invention provides a food with a strong rich taste by adding the onion extract of the present invention. Can be provided.

  Hereinafter, the present invention will be described in more detail.

  The kind of onion used for the raw material of the onion extract in this invention, an origin, and a harvest time are not specifically limited. Further, the onion storage method and storage period are not particularly limited.

  The onion extract of the present invention can be obtained by heating an onion concentrated extract obtained by concentrating onion juice. The onion juice can be obtained by crushing raw onion as a raw material by an appropriate method and pressing or centrifuging. Further, the solid content may be dissolved using an enzyme or the like. Moreover, as the onion juice, a liquid obtained by rehydrating a dried onion material may be used.

  The onion extract of the present invention basically uses an onion as a raw material, but it is also possible to add a material other than the onion. Examples thereof include food materials such as vegetables, fruits, livestock meat and extracts thereof, flours, dairy products, various seasonings, spices, fats and oils, and the like. These materials can be mixed as they are if they are in liquid form, and can be used by dissolving or dispersing in onion juice if they are in powder form, but if they are solid, they need to be crushed to about 3 mm or less and mixed. is there. Moreover, these materials may be added to the onion juice before concentration, or may be added to the onion concentrated extract after concentration. It is also possible to add to the onion extract after heating.

  The method for concentrating the onion juice is not particularly limited, and it may be prepared by boiling while heating under normal pressure, or it may be concentrated under reduced pressure. The degree of concentration may be within a range that maintains fluidity after concentration, and specifically, it may be 90% or less as a Brix value indicating a water-soluble solid content concentration. In order to efficiently develop a fragrance component in the subsequent heating step, it is more preferable to concentrate it to a Brix value of 60 to 85%. If the Brix value is lower than 60%, the aroma component may be difficult to be expressed. If the Brix value is higher than 85%, kogation tends to occur.

  In the onion extract of the present invention, the total peak area of furfuryl alcohol, 5-methylfurfural, acetylfuran, and furfural in the gas chromatograph is at least twice the peak area of decane when 1 ppm of decane is added to the onion extract. It is preferably 5 times or more, more preferably 5 to 25 times.

  Furfuryl alcohol, 5-methylfurfural, acetylfuran, and furfural are all substances that are produced when sugars and amino acids undergo a Maillard reaction under heating conditions. It is thought to contribute. When the total peak area of these components is more than twice the peak area of decane when 1 ppm of decane is added and mixed in the onion extract, an onion extract rich in sweet scent is obtained, and the sweetness and richness are added to the food. Taste can be imparted. When the total peak area is 5 times or more of the peak area of the decane, the onion extract is more seasoned if the absorbance at 450 nm when the onion extract is further diluted 100 times is 1.0 or less. It becomes a strong scent and can add a strong taste to foods even if it is added in a small amount as a seasoning.

  Decane as used herein is one added to the onion extract at a concentration of 1 ppm as an internal standard substance for quantitatively measuring the aroma components in the onion extract. The amount of the aromatic component in the present invention is quantified by calculating the ratio of the peak area of the corresponding component to the decane peak area of the gas chromatograph. Specific conditions for analysis by gas chromatography are as follows.

Gas chromatograph apparatus: 6890N manufactured by Agilent Technologies
Analysis method: Temperature rising analysis method Column: HP-INNOWAX
Column size: 60m x 0.25mm
Carrier gas: Helium Detector (MS): 5973inert manufactured by Agilent Technologies
Gas chromatographic conditions:
Initial temperature: 40 ° C
Initial temperature holding time: 2 minutes Heating speed: 3 ° C / min up to 100 ° C, then 5 ° C / min up to 240 ° C
Final temperature: 240 ° C
Final temperature holding time: 30 minutes Carrier gas: Helium 206 kPa
Carrier gas flow rate: 2.1ml / min
MS (detector conditions): ion source temperature 230 ° C., quadrupole temperature 150 ° C.

Injection conditions:
Injection device: “TDS” manufactured by GERSTEL
Cold trap material: Silica capillary Sample Tube Material: Tenax TA
TDS condition Initial temperature: 20 ℃
Initial temperature holding time: 1 minute Heating speed: 60 ° C per minute
Final temperature 240 ° C
Final temperature holding time: 5 minutes CIS conditions Initial temperature: -100 ° C
Internal temperature holding time: 0.2 minutes Temperature rising speed: 12 ° C per second
Final temperature: 240 ° C
Final temperature holding time: 10 minutes

Headspace gas adsorption conditions to Tenax TA tube Trap tube: Tenax TA (manufactured by GERSTEL)
Onion extract temperature: 40 ℃
Internal standard: Decane 1 ppm (Wako Pure Chemical Industries, “040-21602”)
Carrier gas: Nitrogen Carrier gas flow rate: 100ML per minute
Adsorption time: 20 minutes Drain gas: nitrogen Drain gas flow rate: 150 minutes per minute for 5 minutes, then 100 ml per minute for 10 minutes

  A specific measurement procedure will be described. 25 g of distilled water is added to 25 g of onion extract, and decane is added to a concentration of 1 ppm. A well-stirred one is put into a flask, and Tenax is based on the above-described adsorption conditions. Adsorption of onion extract headspace gas to TA. Tenax TA that has adsorbed the headspace gas is set in an injection device (“TDS” manufactured by GERSTEL), and gas chromatographic analysis is performed based on the gas chromatographic analysis conditions described above.

  Moreover, the light absorbency of an onion extract can be used as a burning | scoring parameter | index produced | generated with the heating of an onion. Burning occurs with heating triggered by the Maillard reaction. If heated moderately, sweet scents and cooked scents can be obtained as described above, but if heated excessively, undesirable flavors such as burnt odor and bitterness are generated, and the quality of the onion extract is significantly reduced. Absorbance at 450 nm when the onion extract is diluted 100-fold is an index of burnt and is considered to have a correlation with richness. Therefore, it is not preferable if it is too low or too high, and the absorbance is preferably 1.5 or less, more preferably 0.4 to 1.5, and more preferably 0.4 to 1.0. More preferably. If the absorbance is greater than 1.5, the resulting onion extract may have a burnt odor or bitterness, and if it is less than 0.4, the richness may not be sufficient.

In addition, the specific measurement conditions of the light absorbency of an onion extract are as follows.
Spectrophotometer: UV-visible spectrophotometer UV-160A manufactured by Shimadzu Corporation
Measurement wavelength: 450nm
Sample preparation method: An onion extract is diluted 100 times with distilled water, and a filtrate obtained by filtration through a cellulose acetate filter (CSO45AN manufactured by ADVANTEC) is used as a sample.

  The total peak area of furfuryl alcohol, 5-methylfurfural, acetylfuran and furfural as shown above is more than twice the peak area of decane when 1 ppm of decane is added to the onion extract. In order to obtain an onion extract having an absorbance at 450 nm of 1.0 or less when diluted 100 times, it is necessary to uniformly heat the onion extract.

  As a means for performing a uniform heat treatment, the onion concentrate was introduced into the heating container of the heating device, and was forced to contact the heating surface provided in the container and spread into a thin film having a substantially uniform thickness. There is no particular limitation as long as heat treatment can be performed until a predetermined product temperature is reached while flowing along the heating surface in a state, and a conventionally known heating device can be used.

  If the example of the said heating apparatus is given, the two-cylinder heating apparatus 10 as shown, for example in FIG. 1 can be used. 1A is a side sectional view of the two-cylinder heating device 10, and FIG. 1B is a sectional view taken along the line II in FIG. 1A. This two-cylinder heating device 10 comprises a heating container 11 from two cylinders, an inner cylinder 12 and an outer cylinder 13 each having a heating jacket, and the outer wall surface of the inner cylinder 12 and the inner wall surface of the outer cylinder 13 A cylindrical gap 14 serving as a flow path for the onion extract, which is the object to be heated, is formed between the two wall surfaces, and communicated with the gap 14 so that the onion concentrated extract inlet 14a and the heating container 11 And an outlet 14b for onion extract heated in the above. In the two-cylinder heating device 10, the inner cylinder 12 and the outer cylinder 13 may be rotated relatively. In that case, only one of the inner cylinder 12 or the outer cylinder 13 may be rotated and the other may be fixed, or both the inner cylinder 12 and the outer cylinder 13 may be rotated in directions opposite to each other.

  As for the heating, a double-sided heating type in which a heating jacket is provided in both the inner cylinder 12 and the outer cylinder 13 may be used, or a heating jacket may be provided in only one of them to perform single-sided heating. In the two-cylinder heating device 10, steam is introduced into one or both of the inner and outer cylinders of the inner cylinder 12 and the outer cylinder 13, and a pump or the like is used from the charging port 14 a into the heating container 11. When the onion concentrated extract is press-fitted, the onion concentrated extract is heated from the inner cylinder 12 and / or the outer cylinder 13, and the gap 14 between the inner cylinder 12 and the outer cylinder 13 is formed into a thin film to form a discharge port. It flows toward 14b and is discharged. At this time, when the two inner and outer cylinders 12 and 13 are relatively rotated, the onion concentrated extract introduced into the heating container 11 becomes a gap 14 between the inner cylinder 12 and the outer cylinder 13 that rotate relatively. The inside flows in a direction (rotational axis direction) orthogonal to the relative movement direction (rotation direction) between the outer wall surface of the inner cylinder 12 and the inner wall surface of the outer cylinder 13, and is discharged from the discharge port 14b. In this apparatus, the width d of the gap 14 can be adjusted by the outer diameter dimension of the inner cylinder 12 and the inner diameter dimension of the outer cylinder 13, and the film thickness of the onion extract flowing in the gap 14 of the heating container 11 can be adjusted. In addition to the vapor pressure introduced into the jacket of the inner cylinder 12 and / or the outer cylinder 13 and the film thickness (width d of the gap 14), the onion extract to the heating container 11 is heated per unit time. Can be adjusted by press-fitting amount (flow rate).

  Further, by continuously circulating a plurality of two-cylinder heating devices 10 or repeatedly circulating the onion extract discharged from the discharge port 14b of the two-cylinder heating device 10 into the input port 14a, an onion extract is obtained. The heat treatment can also be repeated until a predetermined product temperature and time are reached and a desired processing state is reached.

  The film pressure of the onion extract that flows in a thin film along the heating surface is usually preferably in the range of 0.5 to 125 mm. If the film thickness exceeds 125 mm, the inside of the onion extract that flows in the form of a thin film may not be heated uniformly, and since the Maillard reaction does not proceed far from the heating surface, furfuryl alcohol, 5-methylfurfural The amount of acetylfuran and furfural produced is small, and the desired onion extract cannot be obtained. On the other hand, if it is less than 0.5 mm, scorching or the like may occur due to overheating, and the quality of the onion extract obtained may be significantly reduced. Although depending on the structure of the heating device to be used, considering the ease of heating control for the onion extract, the film thickness is more preferably 1 mm to 30 mm, and further preferably 2 mm to 10 mm.

  The heating temperature for obtaining the onion extract in the present invention is preferably in the range of 105 ° C. to 140 ° C., although it depends on the concentration of the onion extract as a raw material and the solid content. When the heating temperature exceeds 140 ° C., scorching may occur due to overheating, and the quality of the onion extract obtained may be significantly reduced. Moreover, since the progress of the Maillard reaction is slow at less than 105 ° C., the amount of furfuryl alcohol, 5-methylfurfural, acetylfuran and furfural produced is small, and the desired onion extract cannot be obtained. Furthermore, depending on the state of the raw material and the quality of the target onion extract, it can be held at the above heating temperature for a certain period of time.

  The onion extract thus obtained can be used for various foods without being limited to specific foods. The type of the food is not particularly limited. For example, various sauces such as curry, demiglace sauce, cream stew, meat sauce, tomato sauce, wooster sauce, medium sauce, okonomiyaki sauce, onion soup, consommé soup, ramen soup, corn soup Various soups such as carrots, stew roux, dressings, sauces, hamburgers, meatballs such as meatballs, and doughs such as breads and confectionery. Moreover, although the usage method is not specifically limited, it can also be added before cooking as a raw material, and may be added after cooking. Moreover, since the onion extract of this invention has the strong richness peculiar to a heating onion, it can also add a small amount to a foodstuff and can provide natural good good taste and flavor.

    EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

(Preparation of onion concentrate extract)
Hokkaido onion 3000kg, Hyogo prefecture onion 2000kg, the skin is removed and washed with water, the onion is crushed using Komitrol, squeezed using a screw press machine, Hokkaido onion juice 2100kg, Hyogo 1400 kg of prefecture-produced onion juice was obtained. Subsequently, 600 kg of onion juice was concentrated under reduced pressure using Leonida KQS-8EL (manufactured by Kajiwara Co., Ltd.) to obtain about 55 kg of onion concentrate (Brix value 74%). This vacuum concentration operation was repeated to obtain 150 kg of Hokkaido onion concentrated extract and 100 kg of Hyogo onion concentrated extract.

Example 1
The onion concentrated extract was heat-treated using the heat treatment apparatus illustrated in FIG. 30 kg of Hyogo prefecture onion concentrated extract was put into a jacketed tank and preheated while stirring to a product temperature of 90 ° C. The heat treatment apparatus 10 was installed substantially perpendicular to the floor surface, and the rotation difference between the inner cylinder 12 and the outer cylinder 13 installed with a gap of about 3 mm was stabilized at about 130 times per minute. The onion concentrated extract after stirring in the tank is quantitatively supplied to the heat treatment apparatus 10 at a flow rate of 500 kg per hour by a pump, and heated indirectly using steam until the product temperature reaches 110 ° C. Got.

  When the obtained onion extract was subjected to gas chromatographic analysis under the above-described analysis conditions, the total peak area of furfuryl alcohol, 5-methylfurfural, acetylfuran, and furfural was compared to the peak area of decane, which is an internal standard substance. It was 2.9 times. Moreover, when the light absorbency when the onion extract obtained using the above-mentioned conditions was diluted 100 times was measured, the light absorbency in 450 nm was 0.112.

(Example 2)
The onion concentrated extract was heat-treated using the heat treatment apparatus illustrated in FIG. 30 kg of Hyogo prefecture onion concentrated extract was put into a jacketed tank and preheated while stirring to a product temperature of 90 ° C. The heat treatment apparatus 10 was installed substantially perpendicular to the floor surface, and the rotation difference between the inner cylinder 12 and the outer cylinder 13 installed with a gap of about 3 mm was stabilized at about 130 times per minute. The onion concentrated extract after stirring in the tank is quantitatively supplied to the heat treatment apparatus 10 at a flow rate of 500 kg per hour by a pump, heated indirectly using steam, and 30 minutes after the product temperature reaches 110 ° C. The product was heated while maintaining the product temperature at 110 ° C. for a minute to obtain an onion extract.

  When the obtained onion extract was subjected to gas chromatographic analysis under the above-described analysis conditions, the total peak area of furfuryl alcohol, 5-methylfurfural, acetylfuran, and furfural was compared to the peak area of decane, which is an internal standard substance. 11.9 times. Moreover, when the light absorbency when the onion extract obtained using the above-mentioned conditions was diluted 100 times was measured, the light absorbency in 450 nm was 0.511.

(Example 3)
The onion concentrated extract was heat-treated using the heat treatment apparatus illustrated in FIG. 30 kg of Hokkaido onion concentrated extract was put into a jacketed tank and preheated while stirring to a product temperature of 90 ° C. The heat treatment apparatus 10 was installed substantially perpendicular to the floor surface, and the rotation difference between the inner cylinder 12 and the outer cylinder 13 installed with a gap of about 3 mm was stabilized at about 130 times per minute. The onion concentrated extract after stirring in the tank is quantitatively supplied to the heat treatment apparatus 10 at a flow rate of 500 kg per hour by a pump, and indirectly heated using steam, and after the product temperature reaches 110 ° C., 15 The product was heated while maintaining the product temperature at 110 ° C. for a minute to obtain an onion extract.

  When the obtained onion extract was subjected to gas chromatographic analysis under the above-described analysis conditions, the total peak area of furfuryl alcohol, 5-methylfurfural, acetylfuran, and furfural was compared to the peak area of decane, which is an internal standard substance. It was 7.6 times. Moreover, when the light absorbency when the onion extract obtained using the above-mentioned conditions was diluted 100 times was measured, the light absorbency in 450 nm was 0.388.

Example 4
The onion concentrated extract was heat-treated using the heat treatment apparatus illustrated in FIG. 30 kg of Hokkaido onion concentrated extract was put into a jacketed tank and preheated while stirring to a product temperature of 90 ° C. The heat treatment apparatus 10 was installed substantially perpendicular to the floor surface, and the rotation difference between the inner cylinder 12 and the outer cylinder 13 installed with a gap of about 3 mm was stabilized at about 130 times per minute. The onion concentrated extract after stirring in the tank is quantitatively supplied to the heat treatment apparatus 10 at a flow rate of 500 kg per hour by a pump, heated indirectly using steam, and 30 minutes after the product temperature reaches 110 ° C. The product was heated while maintaining the product temperature at 110 ° C. for a minute to obtain an onion extract.

  When the obtained onion extract was subjected to gas chromatographic analysis under the above-described analysis conditions, the total peak area of furfuryl alcohol, 5-methylfurfural, acetylfuran, and furfural was compared to the peak area of decane, which is an internal standard substance. It was 12.9 times. Moreover, when the light absorbency when the onion extract obtained using the above-mentioned conditions was diluted 100 times was measured, the light absorbency in 450 nm was 0.583.

(Example 5)
The onion concentrated extract was heat-treated using the heat treatment apparatus illustrated in FIG. 30 kg of Hokkaido onion concentrated extract was put into a jacketed tank and preheated while stirring to a product temperature of 90 ° C. The heat treatment apparatus 10 was installed substantially perpendicular to the floor surface, and the rotation difference between the inner cylinder 12 and the outer cylinder 13 installed with a gap of about 3 mm was stabilized at about 130 times per minute. The onion concentrated extract after stirring in the tank is quantitatively supplied to the heat treatment apparatus 10 at a flow rate of 500 kg per hour by a pump, heated indirectly using steam, and after the product temperature reaches 110 ° C., 70 The product was heated while maintaining the product temperature at 110 ° C. for a minute to obtain an onion extract.

  When the obtained onion extract was subjected to gas chromatographic analysis under the above-described analysis conditions, the total peak area of furfuryl alcohol, 5-methylfurfural, acetylfuran, and furfural was compared to the peak area of decane, which is an internal standard substance. It was 20.5 times. Moreover, when the light absorbency when the onion extract obtained using the above-mentioned conditions was diluted 100 times was measured, the light absorbency in 450 nm was 1.317.

(Example 6)
The onion concentrated extract was heat-treated using a hermetic heat treatment apparatus (portable reactor TPR1-VS2-500 manufactured by Pressure Glass Co., Ltd.). 300 g of Hokkaido onion concentrate was put into a sealed heat treatment apparatus and heated to a product temperature of 150 ° C. in a sealed state to obtain an onion extract.

  When the obtained onion extract was subjected to gas chromatographic analysis under the above-described analysis conditions, the total peak area of furfuryl alcohol, 5-methylfurfural, acetylfuran, and furfural was compared to the peak area of decane, which is an internal standard substance. 16.9 times. Moreover, when the light absorbency when the onion extract obtained using the above-mentioned conditions was diluted 100 times was measured, the light absorbency in 450 nm was 1.277.

(Comparative Example 1)
The onion concentrated extract was heat-treated using the heat treatment apparatus illustrated in FIG. 30 kg of Hokkaido onion concentrated extract was put into a jacketed tank and preheated while stirring to a product temperature of 90 ° C. The heat treatment apparatus 10 was installed substantially perpendicular to the floor surface, and the rotation difference between the inner cylinder 12 and the outer cylinder 13 installed with a gap of about 3 mm was stabilized at about 130 times per minute. The material after stirring in the tank was quantitatively supplied to the heat treatment apparatus 10 by a pump at a flow rate of 500 kg per hour, and indirectly heated using steam until the product temperature reached 100 ° C. to obtain an onion extract.

  When the obtained onion extract was subjected to gas chromatographic analysis under the above-described analysis conditions, the total peak area of furfuryl alcohol, 5-methylfurfural, acetylfuran, and furfural was compared to the peak area of decane, which is an internal standard substance. 0.056 times. Moreover, when the light absorbency when the onion extract obtained using the above-mentioned conditions was diluted 100 times was measured, the light absorbency in 450 nm was 0.021.

(Comparative Example 2)
30 kg of Hokkaido onion concentrate extract is put into a pan without a lid, and the stirring blade attached to the tip of the slant axis revolving revolving type stirring shaft is set in contact with the pan at all times. The mixture was constantly stirred at 97 rotations. After adding to a gas stove and heating to 90 ° C. over low heat, it was heated to 110 ° C. over medium heat to obtain an onion extract.

  When the obtained onion extract was subjected to gas chromatographic analysis under the above-described analysis conditions, the total peak area of furfuryl alcohol, 5-methylfurfural, acetylfuran, and furfural was compared to the peak area of decane, which is an internal standard substance. It was 0.73 times. Moreover, when the light absorbency when the onion extract obtained using the above-mentioned conditions was diluted 100 times was measured, the light absorbency in 450 nm was 0.039.

(Sensory evaluation of onion extract)
The onion extract of Example 1 did not have a burnt smell, bitterness, or onion's raw flavor, and had a strong sweetness. And had a strong cooking incense. Moreover, the onion extract of Examples 2-4 did not have a burnt smell, a bitter taste, and the onion's raw flavor, and had a very strong cooking incense. Moreover, although the onion extract of Examples 5 and 6 felt a burnt odor and a bitter taste, it had a very strong seasoning flavor.
Although the onion extract of Comparative Example 1 had no burnt odor and bitterness, the onion extract had a strong raw flavor and almost no cooking aroma. Moreover, the onion extract of the comparative example 2 remained raw flavor, and the cooking incense was also weak.

(Dressing with onion extract)
Using the onion extracts of Examples 1 to 6 and Comparative Examples 1 and 2, dressings were prepared with the formulations shown in Table 1 (referred to as Examples 7 to 12 and Comparative Examples 3 and 4, respectively). According to the evaluation criteria shown in Table 2, evaluation was performed by 10 panelists (5 men and 5 women). As a result, as shown in Table 3, the dressings of Examples 7 to 12 are richer in flavor than those of Comparative Examples 3 and 4, have less onion astringency, and have a mellow vinegar. The dressing had a sour taste.

(Curry using onion extract (addition amount 1.0%))
Using the onion extracts of Examples 1 to 6 and Comparative Examples 1 and 2, curry was prepared with the formulation shown in Table 4 (referred to as Examples 13 to 18 and Comparative Examples 5 and 6, respectively). According to the evaluation criteria shown in Table 2, evaluation was performed by 10 panelists (5 men and 5 women). As a result, as shown in Table 5, the curries of Examples 13 to 16 had a strong taste and cooking aroma, had a delicious taste, and did not feel onion astringency or bitterness as compared with those of Comparative Examples 5 and 6. It was a delicious curry. Moreover, the curry of Examples 17 and 18 was a curry with strong cooking aroma and bitter taste compared to those of Comparative Examples 5 and 6.

(Curry using onion extract (addition amount 0.1%))
Using the onion extracts of Examples 1 to 6 and Comparative Examples 1 and 2, curry was prepared with the composition shown in Table 6 (referred to as Examples 19 to 24 and Comparative Examples 7 and 8, respectively). According to the evaluation criteria shown in Table 2, evaluation was performed by 10 panelists (5 men and 5 women). As a result, as shown in Table 7, the curry of Examples 23 and 24 was a delicious curry with a rich body and a cooked incense, an umami taste, and no onion astringency compared to the others.

(Meat sauce using onion extract)
Using the onion extracts of Examples 1 to 6 and Comparative Examples 1 and 2, meat sauces were prepared with the formulations shown in Table 8 (referred to as Examples 25 to 30 and Comparative Examples 9 and 10, respectively). According to the evaluation criteria shown in Table 2, evaluation was performed by 10 panelists (5 men and 5 women). As a result, as shown in Table 9, the meat sauces of Examples 25 to 28 are delicious meat sauces that have a richer taste and cooking aroma than those of Comparative Examples 9 and 10 and do not feel onion astringency or bitterness. It was. In addition, the meat sauces of Examples 29 and 30 were meat sauces with a strong cooking aroma and a bitter taste compared to those of Comparative Examples 9 and 10.

BRIEF DESCRIPTION OF THE DRAWINGS The outline of one Embodiment of the heat processing apparatus used for this invention is shown, (a) is a sectional side view, (b) is the II sectional view taken on the line in Fig.1 (a).

Explanation of symbols

DESCRIPTION OF SYMBOLS 10 Heat processing apparatus 11 Heating container 12 Inner cylinder 12a Outer wall surface 13 Outer cylinder 13a Inner wall surface 14 Gap 14a Supply port 14b Discharge port

Claims (5)

  An onion extract in which the sum of peak areas of furfuryl alcohol, 5-methylfurfural, acetylfuran, and furfural in a gas chromatograph is at least twice the peak area of decane when 1 ppm of decane is added to the onion extract.   The onion extract according to claim 1, wherein the sum of the peak areas is at least 5 times the peak area of the decane.   Furthermore, the onion extract of Claim 2 whose light absorbency in 450 nm when diluted 100 times is 1.0 or less.   A method for producing the onion extract according to any one of claims 1 to 3, wherein the onion raw material is introduced into a heating container of a heating device, and is forcibly brought into contact with a heating surface provided in the container. A method for producing an onion extract, characterized by heating and cooking until a predetermined product temperature is reached while flowing along the heating surface in a state of being spread into a uniform thin film. The foodstuff manufactured using the onion extract in any one of Claims 1-3.

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