JP2018042484A - Flavor enhancing method of flavoring vegetable - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide foods having enhanced flavor of flavoring vegetable and a manufacturing method of the foods.SOLUTION: There is provided a flavor enhancing method of flavoring vegetable including adding 0.5 to 10 wt.ppm of one or more lower aliphatic acids selected from isovaleric acid, valeric acid and isobutyric acid to foods. There is provided the method where the flavoring vegetable is Allium vegetable and one or more selected from garlic, Allium fistulosum, onion, Allium tuberosum, shallots and eschalots. There is provided a manufacturing method of foods where the foods are foods having flavoring vegetable and a process for adding 0.5 to 10 wt.ppm of lower aliphatic acids to the foods is included.SELECTED DRAWING: None

Description

  The present invention relates to a flavor enhancing composition for flavored vegetables, a method for producing a food with enhanced flavored vegetable flavor, and a flavor enhancing method for flavored vegetables.

Leek plants represented by garlic, leek, onion, etc. are generally called flavored vegetables, and they are used in various dishes such as Chinese, Italian, French, and Korean dishes, taking advantage of their unique flavor. It has been. As a method of enhancing the flavor of flavored vegetables, a method of heating and cooling a seasoning liquid containing dried onion and then adding garlic and heating (Patent Document 1), diacylglycerol and heat-treated onion vegetables A method of enhancing the flavor and umami of leek vegetables by blending is known (see Patent Document 2). However, these methods have problems such as complicated manufacturing processes and the need for special raw materials, and further improvements have been demanded.

JP 2011-177098 A JP 2009-189324 A

In view of the above circumstances, an object of the present invention is to provide a composition capable of enhancing the flavor of flavored vegetables.
The problem to be solved by the present invention is to provide a method for enhancing the flavor of flavored vegetables, a food with enhanced flavor of the flavored vegetables, and a method for producing the food.

As a result of intensive studies, the present inventors have surprisingly found that the flavor of flavored vegetables is enhanced by adding lower fatty acids to foods, and the present invention has been completed. That is, the present invention is as follows.

[1] A method for enhancing flavor of flavored vegetables, comprising adding lower fatty acids to food.
[2] The method according to [1], wherein the lower fatty acids are one or more selected from isovaleric acid, valeric acid, and isobutyric acid.
[3] The method according to [1] or [2], wherein the additive concentration of the lower fatty acids to the food is 0.5 to 10 ppm by weight.
[4] The method according to [1] to [3], wherein the flavored vegetable is an Allium plant.
[5] The method according to [4], wherein the onion plant is one or more selected from garlic, leek, onion, leek, shallot, and shallot.
[6] The food is one or more selected from flavored vegetable processed products, fried rice, dumplings, grilled rice, ramen, curry, dressing, sauce, sauce, soup, semi-condiment seasoning, flavor seasoning, natural seasoning The method according to [1] to [5].
[7] A method for producing a food comprising a step of adding 0.5 to 10 ppm by weight of lower fatty acids to the food.
[8] The method according to [7], wherein the lower fatty acids are one or more selected from isovaleric acid, valeric acid, and isobutyric acid.
[9] The method according to [7] or [8], wherein the food is a food containing flavored vegetables.
[10] The method according to [9], wherein the flavored vegetable is an Allium plant.
[11] The method according to [10], wherein the Allium plant is one or more selected from garlic, leek, onion, leek, shallot, and shallot.
[12] The food containing the flavored vegetable is selected from flavored vegetable processed products, fried rice, dumplings, grilled rice, ramen, curry, dressing, sauce, sauce, soup, semi-seasoned seasoning, flavor seasoning, natural seasoning The method according to [9] to [11], wherein the method is one or more.
[13] A composition for enhancing flavor of flavored vegetables, containing 4 to 100% by weight of lower fatty acids.
[14] The composition according to [13], wherein the lower fatty acids are one or more selected from isovaleric acid, valeric acid, and isobutyric acid.
[15] The composition according to [13] or [14], wherein the flavored vegetable is an Allium plant.
[16] The composition according to [15], wherein the genus Leek is one or more selected from garlic, leek, onion, leek, shallot, and shallot.

ADVANTAGE OF THE INVENTION According to this invention, the composition which can enhance the flavor of a flavored vegetable can be provided.
Moreover, according to this invention, the foodstuff which the flavor of the flavor vegetable was reinforced and the manufacturing method of this foodstuff can be provided.

Hereinafter, the present invention will be described in detail. In the present invention, the concentration is a concentration based on weight unless otherwise specified. In addition, any of the following descriptions regarding the present invention may be employed alone or in appropriate combination.

In the present specification, “flavor” means a fragrance (retro nasal flavor) that passes from the oral cavity to the nose during eating and drinking. The “flavor of flavored vegetables” means a unique flavor of flavored vegetables. Moreover, “enhancement” in “enhancement of flavor of flavored vegetables” and the like means that the flavor inherent to flavored vegetables is felt more strongly.

<1> Composition for enhancing flavored vegetable flavor of the present invention The composition for enhancing flavored flavor of the present invention (also simply referred to as “the composition of the present invention”) contains lower fatty acids. From the viewpoint that the effects of the present invention can be more easily obtained, the lower fatty acids are preferably saturated or unsaturated monocarboxylic acids having 3 to 7 carbon atoms (preferably 4 to 6), linear or branched. Any of these may be used. Examples include isovaleric acid, valeric acid, isobutyric acid, propionic acid, butyric acid, hexanoic acid (caproic acid), and heptanoic acid. Isovaleric acid, valeric acid, and isobutyric acid are preferable, and isovaleric acid is most preferable. The lower fatty acids are collectively referred to as “active ingredients”. In the present invention, the flavor of flavored vegetables can be enhanced by adding an active ingredient.

The lower fatty acids may or may not be purified products. That is, as the lower fatty acids, a material containing a high content of the lower fatty acids may be used. “Highly containing lower fatty acids” means that the content of lower fatty acids is 3000 ppm by weight or more. That is, “mixing (adding) lower fatty acids” is not limited to blending (adding) the lower fatty acids per se, but may also include (adding) a material containing a high content of the lower fatty acids. Is included. As a material containing a high amount of lower fatty acids, specifically, for example, fermentation products such as a culture solution obtained by culturing a microorganism having the ability to produce the lower fatty acids, bacterial cells, and culture supernatant, Examples include agricultural, aquatic and livestock products containing lower fatty acids, and processed products thereof. Examples of the processed product include those obtained by subjecting the fermented product as described above to treatments such as concentration, dilution, drying, fractionation, extraction, and purification. Examples of such processed products include yeast extracts containing lower fatty acids (Japanese Patent Laid-Open No. 2013-223485) and acetic acid bacteria cultures. In addition to yeast extract and acetic acid bacteria culture, foods and drinks (including ingredients and seasonings) may naturally contain those containing lower fatty acids, but such yeast extract and acetic acid bacteria culture. Other foods and beverages (including foodstuffs and seasonings) themselves may be excluded from the “materials containing a high amount of lower fatty acids” in the present invention. Lower fatty acids may be purified to a desired degree. For example, as the lower fatty acids, those having a purity of 50% by weight or more, 70% by weight or more, 90% by weight or more, or 95% by weight or more may be used.

The composition of the present invention may contain other components as long as the effects of the composition of the present invention are not hindered. The composition of the present invention may be configured as a seasoning.

The “other ingredients” are not particularly limited as long as they can be taken orally. As the “other ingredients”, for example, those used by blending with seasonings, foods, or beverages can be used.

Specific examples of the “other ingredients” include corn starch, wheat starch, potato, starch, sweet potato starch, tapioca starch, sago starch, rice starch, modified starch, and the like; salt, dextrin, lactose, etc. Excipients; seasonings such as sodium glutamate, sodium inosinate, yeast extract, livestock meat extract, seafood extract, vegetable extract, protein hydrolyzate, protein partial hydrolyzate; plant protein, gluten, egg white, gelatin, casein, etc. Protein: (Poly) glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycolic acid ester, stearoyl calcium lactate, various phosphates, lecithin (soybean and egg yolk), emulsifiers such as saponin; citrate, polymerized phosphorus Chelating agents such as acid salts; reducing agents such as glutathione and cysteine; Colors: Powdered vinegar, powdered high acidity vinegar, citric acid, succinic acid, lactic acid, malic acid, tartaric acid, gluconic acid, phosphoric acid, citrus juice and other acidulants; peppermint flavor, orange flavor, sesame flavor, ginger flavor, etc. A fragrance | flavor etc. are mentioned. These components may be used alone or in any combination.

The form of the composition of the present invention is not particularly limited, and may be powder, granule, cube, paste, liquid or the like.

The concentration and content ratio of each component (that is, the active component and optionally other components) in the composition of the present invention are not particularly limited as long as the flavor enhancing effect of the flavored vegetables is obtained.

The concentration and content ratio of the active ingredient in the composition of the present invention can be appropriately set according to various conditions such as the type of active ingredient, the eating concentration of the active ingredient, and the amount of the composition of the present invention used.

The total concentration of the active ingredients in the composition of the present invention is not particularly limited, and may be, for example, 1 ppm by weight or more, 1% by weight or more, 20% by weight or more, 30% by weight or more, or 40% by weight or more. 100 wt% or less, 80 wt% or less, 70 wt% or less, 60 wt% or less, 50 wt% or less, or a consistent combination thereof. Usually 1 wt ppm to 100 wt%, preferably 1 wt% to 80 wt%, more preferably 20 wt% to 70 wt%, still more preferably 30 wt% to 60 wt%, most preferably 40 wt% to 50 wt%. %. The “total concentration of active ingredients” means the total concentration of lower fatty acids in the composition.

In addition, when using the raw material containing an active ingredient, content (concentration) of an active ingredient shall be calculated based on the quantity of the active ingredient itself in the said raw material.

The concentration of each active ingredient in the composition of the present invention can be set so as to satisfy the total concentration of the active ingredients exemplified above.

The food to which the composition of the present invention is added is preferably a food containing flavored vegetables. As the flavored vegetables, the genus Leek is preferred from the viewpoint that the flavor enhancing effect of the flavored vegetables of the present invention is easily obtained. Examples of the genus Leek include garlic, leek, onion, leek, shallot, shallot, chives, bamboo shoots, rakkyo, leek, ginger garlic and the like. From the viewpoint that a flavor enhancing effect is particularly easily obtained, garlic, leek, onion, leek, shallot and shallot are preferred, and garlic and leek are more preferred.

“The flavor of the flavored vegetable is enhanced” means that the flavor unique to the flavored vegetable is enhanced. That is, it means that the flavor unique to flavored vegetables is enhanced in foods to which the composition or active ingredient of the present invention is added compared to foods to which the composition or active ingredient of the present invention is not added. For example, in the case of garlic, it means a state where the flavor of garlic is felt more strongly, and in the case of leeks, it means a state where the flavor of leeks is felt stronger.

The form of the flavored vegetables is not particularly limited, and may be raw or processed such as heated or dried. Further, it may be pasty, powdery, or cut into an appropriate size.

The “food containing flavored vegetables” to which the composition of the present invention is added is not particularly limited as long as it contains flavored vegetables. For example, processed flavored vegetables, fried rice, dumplings, grilled rice, ramen, curry, dressing (French dressing, Italian dressing, Caesar dressing, etc.), sauce (yaki sauce, dumpling sauce, etc.), sauce (eg, leek sauce, steak sauce) , Garlic sauce, Ario resources, etc.), soup, semi-paste seasonings (eg, “CookDo (registered trademark) flavor paste (registered trademark)”, etc.), flavor seasonings (eg, chicken flavor seasoning, pork flavor seasoning, Beef flavor seasonings), natural seasonings (yeast extract, protein hydrolyzate, etc.). From the viewpoint that the flavor enhancing effect of flavored vegetables can be easily obtained, fried rice, half-paste seasoning, pasta sauce, and soup are preferred.

The time when the composition of the present invention is added to the food is not particularly limited. For example, it may be added together with other raw materials when cooking or manufacturing the food, or may be added after the food is completed. It may be added during and / or during food consumption.

The addition amount in the case of adding the composition of this invention to a foodstuff can be suitably adjusted according to the foodstuff of addition object. For example, with respect to food, it is usually 0.01 wt ppb to 5 wt%, preferably 0.1 wt ppb to 1 wt%, more preferably 1 wt ppb to 100 wt ppm, and even more preferably 10 wt ppb to 20 wt%. ppm.
<2> Method of the Present Invention In the present invention, the flavor of flavored vegetables can be enhanced by using the composition or active ingredient of the present invention. The method of the present invention is a method for enhancing the flavor of flavored vegetables, including adding an active ingredient to a food containing flavored vegetables. Moreover, one aspect | mode of the method of this invention is a manufacturing method of a foodstuff including adding an active ingredient to the foodstuff containing a flavor vegetable.

Examples of the active ingredient used in the method of the present invention include lower fatty acids. From the viewpoint that the effects of the present invention can be more easily obtained, the lower fatty acids are preferably saturated or unsaturated monocarboxylic acids having 3 to 7 carbon atoms (preferably 4 to 6), linear or branched. Any of these may be used. Examples include isovaleric acid, valeric acid, isobutyric acid, propionic acid, butyric acid, hexanoic acid (caproic acid), and heptanoic acid. Isovaleric acid, valeric acid, and isobutyric acid are preferable, and isovaleric acid is most preferable.

The food obtained by the method of the present invention is also referred to as “the food of the present invention”. Specifically, the food of the present invention is a food with enhanced flavor of flavored vegetables. In other words, the food product of the present invention is, in other words, a lower fatty acid (preferably a saturated or unsaturated monocarboxylic acid having 3 to 7 carbon atoms (preferably 4 to 6), more preferably isovaleric acid, valeric acid, isoform. Butyric acid, propionic acid, butyric acid, hexanoic acid (caproic acid), heptanoic acid, particularly preferably isovaleric acid, valeric acid, isobutyric acid, most preferably isovaleric acid). “Addition” is also referred to as “compounding”.

It is preferable that the foodstuff to which the composition or active ingredient of the present invention is added contains a flavored vegetable. As the flavored vegetables, the genus Leek is preferred from the viewpoint that the flavor enhancing effect of the flavored vegetables can be easily obtained. Examples of the genus Leek include garlic, leek, onion, leek, shallot, shallot, chives, bamboo shoots, rakkyo, leek, ginger garlic and the like. Garlic, leek, onion, leek, shallot and shallot are preferred, and garlic and leek are more preferred from the viewpoint that the flavor enhancing effect of flavored vegetables is particularly easily obtained. The form of the flavored vegetables is not particularly limited and may be raw or processed such as heated or dried. Further, it may be pasty, powdery, or cut into an appropriate size.

The “food containing flavored vegetables” is not particularly limited as long as it contains flavored vegetables. For example, processed flavored vegetables, fried rice, dumplings, grilled rice, ramen, curry, dressing (French dressing, Italian dressing, Caesar dressing, etc.), sauce (yaki sauce, dumpling sauce, etc.), sauce (eg, leek sauce, steak sauce) , Garlic sauce, Ario resources, etc.), soup, semi-paste seasonings (eg, “CookDo (registered trademark) flavor paste (registered trademark)”, etc.), flavor seasonings (eg, chicken flavor seasoning, pork flavor seasoning, Beef flavor seasonings), natural seasonings (yeast extract, protein hydrolyzate, etc.). From the viewpoint that the flavor enhancing effect of flavored vegetables can be easily obtained, fried rice, dumplings, semi-concentrated seasonings and flavor seasonings are preferred.

The foodstuff of this invention can be manufactured by the same method using the raw material similar to a normal foodstuff except adding the composition or active ingredient of this invention.

The composition or active ingredient of the present invention is added to food, and the timing of addition to the food is not particularly limited. That is, the composition or active ingredient of the present invention may be added during the production of the food, or may be added after the food is completed or during and / or during the eating of the food. From the viewpoint that a certain flavor enhancing effect can be obtained stably, it is preferable to add it during the production of food.

The composition or active ingredient of the present invention may be added only once, or may be added in two or more times. In addition, when the composition of the present invention is added, if the composition of the present invention includes each active ingredient separately or separately in any combination, each active ingredient may be added to the food at the same time. They may be added to the food separately or separately in any combination. Moreover, when adding an active ingredient, each active ingredient may be simultaneously added to a foodstuff, and may be added to a foodstuff separately separately or in arbitrary combinations.

The method of adding the composition or the active ingredient of the present invention to the food is not particularly limited, but the active ingredient may be mixed with a powdered powder and diluted before use. Examples of the triturating agent include water, fats and oils, alcohol, dextrin and the like. The mixing ratio of the active ingredient and the powdering agent can be appropriately adjusted according to the amount of the active ingredient added.

The method of the present invention may further include adding other components (components other than the active component). Regarding the “other components” here, the description of “other components” in the composition of the present invention described above can be applied mutatis mutandis. Further, the composition of the present invention may be used in combination with “other components”. When "other components" are added, the addition of "other components" can be performed in the same manner as the addition of the composition or the active ingredient of the present invention. For example, the “other ingredients” and the composition or active ingredient of the present invention may be added to the food at the same time, or may be added to the food separately or separately in any combination.

The addition amount and addition ratio of each component (that is, the active component and optionally other components) in the method of the present invention are not particularly limited as long as the flavor enhancing effect of the flavored vegetable is obtained.

When adding an active ingredient to a foodstuff, the addition amount of an active ingredient can be suitably set according to various conditions, such as the kind of active ingredient and the intake mode of the foodstuff of this invention. For example, 0.005 weight ppm or more, 0.01 weight ppm or more, 0.05 weight ppm or more, 0.1 weight ppm or more may be added, 80 weight ppm or less, 50 weight ppm or less, 20 You may add so that it may become weight ppm or less, 10 weight ppm or less, and 5 weight ppm or less, and you may add so that they may become a consistent combination. The addition amount of the active ingredient is usually 0.005 ppm to 50 ppm by weight, preferably 0.01 ppm to 20 ppm, more preferably 0.5 ppm to 10 ppm, particularly preferably 0.5 ppm. You may add so that it may become ppm-5 weight ppm.

In addition, when using the raw material containing an active ingredient, the addition amount (concentration) of an active ingredient shall be calculated based on the quantity of the active ingredient itself in the said raw material.

The present invention will be further described in the following examples, but the present invention is not limited to these examples.

Example 1: Garlic flavor enhancement effect In this example, the garlic flavor enhancement effect in foods containing garlic (garlic rice) was verified.

(1) Evaluation method 90 ml of canola oil was put on low heat, 50 g of sliced raw garlic was added, and fried in low heat until the garlic became fox-colored, and garlic oil was obtained except garlic. Isovaleric acid (manufactured by Sigma-Aldrich) was added to the obtained garlic oil so that the concentration in each test group shown in Table 1 was obtained.
Put the frying pan on fire, add 5 ml of garlic oil, add garlic oil to the warmed place, add 50 g of raw rice (“Tsunahime” from Yamagata Prefecture) and fry it over medium to high heat to obtain garlic rice.

(2) Evaluation result The obtained garlic rice was subjected to sensory evaluation. The sensory evaluation was carried out on the flavor of garlic using two specialized panels as a control in the group without addition of isovaleric acid. The results are shown in Table 1. The result of sensory evaluation is that “+” indicates that garlic flavor is slightly enhanced, “++” indicates that garlic flavor is enhanced, and “++” indicates that garlic flavor is very potent. did.

As shown in Table 1, garlic flavor was enhanced by adding isovaleric acid to garlic rice. In particular, when 0.5 to 5 ppm by weight of isovaleric acid was added, a remarkable enhancement effect of garlic flavor was obtained.

Example 2: Leek flavor enhancing effect In this example, a leek flavor enhancing effect in a food containing leek (leek fried rice) was verified.

(1) Evaluation method 90 ml of canola oil was put on low heat, 45 g of leeks cut to 2-3 cm were added, and fried for 40 minutes on low heat to obtain leeks oil. Isovaleric acid (manufactured by Sigma-Aldrich) was added to the obtained leek oil so as to have a concentration of each test section described in Table 2.
A frying pan was set on fire, 5 ml of green onion oil was added, and when the green onion oil was warmed, 50 g of fresh rice (“Tsunahime” from Yamagata Prefecture) was added and fried over medium to high heat to obtain a green onion fried rice.

(2) Evaluation result The leek fried rice obtained was subjected to sensory evaluation. The sensory evaluation was performed on the flavor of leek using two specialist panels as a control in the non-isovaleric acid added group. The results are shown in Table 2. The result of sensory evaluation is that “+” indicates that there is a slight onion flavor enhancement effect, “++” indicates that the onion flavor enhancement effect is relatively high, and “++++” indicates that the onion flavor enhancement effect is very high. did.

As shown in Table 2, the leek flavor was enhanced by adding isovaleric acid to leek fried rice. In particular, when isovaleric acid was added in an amount of 5 to 10 ppm by weight, a significant enhancement effect of leek flavor was obtained.

Example 3: Effect of addition to various foods In this example, the effect of addition of isovaleric acid in various foods was verified.

(1) Evaluation method Isovaleric acid (manufactured by Sigma-Aldrich) was added to various foods described in Table 3 so as to be 1 ppm by weight.

(2) Evaluation results Various foods obtained were subjected to sensory evaluation. The sensory evaluation was performed on the flavor of the flavored vegetables using two specialized panels as a control in the non-isovaleric acid added group. The results are shown in Table 4. The sensory evaluation results show that “+” indicates that the flavor of the flavored vegetable is slightly enhanced compared to the control, “++” indicates that the flavor of the flavored vegetable is enhanced, and the flavor enhancing effect of the flavored vegetable is very high. Some were designated as “++++”.

As shown in Table 4, the flavor of the flavored vegetables was enhanced by adding isovaleric acid to various foods.

Example 4: Garlic flavor enhancement effect by valeric acid or isobutyric acid In this example, the garlic flavor enhancement effect by valeric acid or isovaleric acid in food containing garlic (garlic rice) was verified.

(2) Evaluation method Obtained under the same conditions as in Example 1 and added valeric acid (manufactured by Sigma-Aldrich) or isobutyric acid (manufactured by Sigma-Aldrich) to the concentration of each test group described in Table 5. Added.
Fry the pans, add 5 ml of garlic oil, add 50 g of raw rice (Yamagata Prefecture “Tsunahime”) to the heated garlic oil and fry it over medium to high heat to obtain garlic rice.

(2) Evaluation result The obtained garlic rice was subjected to sensory evaluation. The sensory evaluation was performed on the flavor of garlic using two specialized panels as a control in the additive-free zone. The results are shown in Table 5. The result of sensory evaluation is that “+” indicates that garlic flavor is slightly enhanced, “++” indicates that garlic flavor is enhanced, and “++” indicates that garlic flavor is very potent. did.

As shown in Table 5, the garlic flavor was enhanced by adding valeric acid or isobutyric acid to garlic rice.

ADVANTAGE OF THE INVENTION According to this invention, the composition which enhances the flavor of a flavored vegetable can be provided. Moreover, according to this invention, the foodstuff which the flavor of the flavor vegetable was reinforced and the manufacturing method of this foodstuff can be provided.

Claims (10)

A method for enhancing flavor of flavored vegetables, which comprises adding lower fatty acids to food. The method according to claim 1, wherein the lower fatty acids are one or more selected from isovaleric acid, valeric acid, and isobutyric acid. The method of Claim 1 or 2 that the addition concentration of the said lower fatty acid with respect to foodstuff is 0.5-10 weight ppm. The method according to any one of claims 1 to 3, wherein the flavored vegetable is an Allium plant. The method according to claim 4, wherein the onion plant is one or more selected from garlic, leek, onion, leek, shallot, and shallot. Including a step of adding 0.5 to 10 ppm by weight of lower fatty acids to food.
Production method. The lower fatty acids are 1 or so selected from isovaleric acid, valeric acid, and isobutyric acid.
7. The method of claim 6, wherein the method is greater than or equal to. The method according to claim 6 or 7, wherein the food is a food containing flavored vegetables. The method according to claim 8, wherein the flavored vegetable is an Allium plant. The onion plant includes garlic, leek, onion, leek, shallot, and shallot.
10. The method of claim 9, wherein the method is one or more selected from a lot.