JP3238657B2 - Food and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to foods in which the flavor of green onions is enhanced and improved, and more particularly to oil-based seasonings such as seasoning oils.
In addition, the present invention relates to a method for producing a food in which the flavor of green onion is enhanced and improved.

[0002]

2. Description of the Related Art Seasoning oils containing components of vegetables and spices are known. For example, seasoning oils obtained by mixing an extraction oil such as vegetables with a base fat or oil are known. Vegetables containing the ingredients of green onion are useful as seasoning oils for various dishes such as Chinese dishes. This kind of seasoning oil is a form containing the extracted oil of leeks or the base oils and fats, but even if the concentration of the extracted oil is increased, there is a limit in enhancing the aroma of leeks, There is a problem that the seasoning oil cannot have a strong scent of green onion. The fragrance of green onion is broadly divided into a characteristic sweet fragrance and a spice-type irritant fragrance. Due to the above-mentioned problems, conventional flavoring oils tend to lack any fragrance.

[0003]

SUMMARY OF THE INVENTION The present invention is directed to a food product which does not have the problems of the prior art and which has enhanced and improved the peculiar aroma of leek.
In particular, it aims at providing an oil-based seasoning food such as a seasoning oil.
Another object of the present invention is to provide a method for producing a food having such performance.

[0004]

As a result of the study by the present inventors, it has been found that benzaldehyde has a sensual property that gives off a sweet scent peculiar to leeks, and pepper, cardamom, ginger, and acetic acid have spices peculiar to leeks. There is a sensual property that perfumes the irritating aroma of the mold (hereinafter referred to as the top note), and therefore, foods containing these together with the ingredients of green onions will enhance and improve the unique flavor of green onions That is, the above new findings were obtained.

[0005] The present invention has been completed on the basis of the above findings, and has as its gist a food product characterized by containing a component of green onion and benzaldehyde. Another aspect is another oil-based seasoning food characterized by containing a component of green onion, one or more selected from the group consisting of pepper, cardamom, ginger, and acetic acid, and a base fat and oil. Also,
Still another aspect of the present invention is a method for producing a food, characterized by adding bean aldehyde, pepper, cardamom, ginger, and acetic acid together with the ingredients of leek to enhance the flavor of leek. And

Hereinafter, the present invention will be described in detail. Benzaldehyde is a known substance, and can be used as a compound produced by a conventional method or as a raw material in various forms including benzaldehyde. The latter includes bitter almond extract and the like. In addition,
The extract refers to a substance obtained by extracting a flavor component from a natural product, or a substance obtained by extracting a necessary component into various solvents. Benzaldehyde and a raw material containing the same may be used in any combination. These provide the sensual properties of perfuming the sweet aroma unique to green onions.

As pepper, cardamom, ginger, and acetic acid (hereinafter referred to as raw materials of the second group), any form can be used. Pepper, cardamom or ginger is preferably used as an extract. These are preferably obtained by steam distillation together with benzaldehyde from the viewpoint of flavor. These raw materials each have a sensual property that perfumes the top note, and may be used in any combination.

[0008] The food of the present invention comprises the above-mentioned scented ingredients together with the ingredients of scallions, whereby the unique scent of scallions is enhanced and improved. The components of green onions may be any of extracts, natural products, flavors, etc., and the extracts may be any of those obtained by extraction with carbon dioxide or an organic solvent or oil, or those obtained by steam distillation. . Benzaldehyde and the second group of raw materials may be used in any combination. The fragrance raw material may be added at any step of the process of manufacturing the target food, and thereby it becomes possible to manufacture a desired food in which the fragrance of green onion is enhanced. Of course, foods generally include an aromatic raw material composition such as a fragrance.

Specific examples of foods suitable for employing the present invention
Examples include the following. Oil-based seasoning food … For example, ingredients of green onion and benzarde
Hyde and / or a second group of raw materials, and a base fat and oil
Are mixed. Leek ingredients and fragrance ingredients are compounds
And extracts, especially those obtained by steam distillation
In this case, it effectively flavors the food and preserves it.
Can be improved. Rapeseed hardening as base fat
Oil is good, so use leeks extracted oil instead.
Can also be. Various spices and polyphenols as required
And antioxidants such as tocopherol.
Wear. Normally, the content of extracted oil of leek is 10-100 weight
% (Hereinafter abbreviated as%), the content of the base fat and oil is
What is necessary is just to make it 0-90%. By these, the flavor of food
Preservability is obtained together with the fragrance effect.Aroma raw material composition … For example, green onion and Benz Aldehyde
And / or the second group of fragrant raw materials and the oil for extraction
After heating and mixing to about 50 ° C, remove the residue
Manufacturing. Separately, the ingredients of leek and benzarde
Hyde and / or components of the second group of aroma raw materials, for example
It can also be mixed and manufactured as an extract or compound
You. They are particularly suitable for fragrances and flavors. Fragrance
For the form of spices, spices and addition of antioxidants,
The same applies to the case of the oil-based seasoning food described above.

[0010] The concentration at which the fragrance raw material according to the present invention exhibits a good fragrance improvement effect can be arbitrarily selected in a wide range depending on the applied food. As the content in the total food,
0.001 ppb to 100 ppm in benzaldehyde
(Both ppb and ppm are by weight, the same applies hereinafter), the second
0.0001 ppb to 10% for each material in the group;
As a result, the desired scent-improving effect is exhibited. The content of the corresponding green onion component is preferably 5 to 100% as raw green onion (the upper limit of the numerical value means almost 100% excluding the aroma raw material). Among foods, the content when flavoring the oil-based seasoning food in particular, benzaldehyde, 0.01 to 100 pp in any case of the compound and bitter almond extract
m, preferably 0.1-10 ppm, pepper or cardamom or ginger extract 10 ppm-10%, preferably 100 ppm-1%, acetic acid 0.001-10 pp
m, preferably in the range of 0.01 to 1 ppm. If the value is below the lower limit of the above numerical range, a sufficient fragrance improvement effect cannot be obtained.
In some cases, the flavor of the food may be impaired, and the above-mentioned ranges can achieve the desired flavor improving effect.

[0011]

Next, the present invention will be described based on examples, but the present invention is not limited to these examples. Example 1

Leek extract 33 parts Rapeseed rapeseed oil 67 parts Benzaldehyde 0.0001 part After mixing above, the mixture was bottled to produce a green onion seasoning oil. The leek extract used was obtained by mixing ground green onion and uncured rapeseed oil of the same weight, heating the mixture to 130 ° C., and removing the residue. The green onion seasoning oil obtained as described above is a high-quality one having a sweet scent unique to green onion, and when used as a seasoning for Chinese cuisine,
Appropriate aroma could be imparted.

Example 2 A green onion seasoning oil was produced in the same manner as in Example 1 except that 0.0001 part of a bitter almond extract oil (manufactured by Inabata Koryo Co., Ltd.) was used in place of benzaldehyde. This seasoning oil was of the same high quality as that obtained in Example 1.

Example 3 Leek extract 33 parts Rapeseed rapeseed oil 66.9 parts Pepper extract 0.1 part From the above, a seasoned green onion oil was produced in the same manner as in Example 1. The green onion extract was the same as in Example 1, and the pepper extract used was obtained by steam distillation. The above-mentioned green onion seasoning oil is a high-quality oil having a sufficient top note peculiar to green onion, and when used for seasoning Chinese foods, it was possible to impart an appropriate aroma.

Example 4 A green onion seasoning oil was produced in the same manner as in Example 3, except that 0.1 parts of cardamom extracted oil and 0.00001 part of acetic acid were used instead of the pepper extract. This seasoning oil was of the same high quality as that obtained in Example 3. The cardamom extraction oil used was obtained by steam distillation.

Example 5 Green onion extract 33 parts Rapeseed rapeseed oil 67 parts Benzaldehyde 0.0001 part Pepper extract 0.1 part From the above, a green onion seasoning oil was produced in the same manner as in Example 1. Each extract is the same as described above. The above-mentioned onion seasoning oil is a high-quality oil having a sweet scent peculiar to leeks and a sufficient top note. When used as a seasoning for Chinese cuisine, it was possible to impart an appropriate scent.

Example 6 A leek extract was produced in the same manner as in Example 1 except that unhardened rapeseed oil contained 1 ppm of benzaldehyde (the same as in Example 1). This extract had a very strong sweet scent peculiar to green onion and was excellent as a fragrance. Example 7 A green onion flavor was produced by mixing 99.9 parts of the green onion extract and 0.1 part of the pepper extract. Each extract was obtained by steam distillation. The perfume had a very strong leek top note.

[0018]

According to the present invention, it is possible to provide a high-quality food such as an oil-based seasoning which has a sweet scent peculiar to green onion by containing a component of green onion and benzaldehyde. . In addition, by including the ingredients of leeks and any one selected from pepper, cardamom, ginger, and acetic acid, it becomes possible to provide a high-quality food having sufficient top notes unique to leeks. Further, if benzaldehyde and pepper etc. are also included, foods with even better aroma can be provided. Furthermore, according to the food production method of the present invention, it is possible to easily and easily provide a high-quality food in which the flavor of green onion is improved and improved by adding a specific flavor material.

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-9-131170 (JP, A) JP-A-57-50867 (JP, A) JP-A-60-83568 (JP, A) Edited by Japan Broadcasting Corporation NHK Today's Cooking Pocket Series 1 This is the dish I want to know. "P. 118 (1980, 25th printing) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/22-1/24 A23D 9/00 JAFIC file (JOIS)

Claims (11)

(57) [Claims] 1. A food product comprising a component of leek and benzaldehyde. 2. The food according to claim 1, which is an oil-based seasoning food containing the above components and a base fat or oil. 3. The food according to claim 1, wherein the benzaldehyde contains a compound thereof and / or a bitter almond extract containing the compound. 4. A benzaldehyde content of 0.01
The food according to claim 2, wherein the amount is from 100 to 100 ppm. 5. The food according to claim 1, comprising one or more selected from the group consisting of pepper, cardamom, ginger, and acetic acid. 6. A seasoning oil of leeks comprising a component of leeks, one or more selected from the group consisting of benzaldehyde, pepper, cardamom, and acetic acid, and a base fat or oil. 7. A component of green onion, benzaldehyde,
A green onion seasoning oil comprising at least one selected from the group consisting of pepper, cardamom, ginger, and acetic acid, and a base fat or oil. 8. The ingredients of green onions, benzaldehyde, pepper, cardamom, ginger,
One or more selected from the group consisting of the respective compounds of acetic acid , and / or benzaldehyde, pepper, cardamom, gin
A seasoning oil of leeks comprising at least one selected from the group consisting of jars and extracts obtained by steam distillation of acetic acid, and a base fat or oil. 9. Benzaldehyde 0.01 to 100 p
pm, pepper or cardamom or ginger extract 10
The seasoning oil according to any one of claims 6 to 8, comprising ppm to 10% by weight and acetic acid 0.001 to 10ppm in any combination. 10. A component selected from the group consisting of benzaldehyde, pepper, cardamom and acetic acid, together with the ingredients of green onions.
In addition to the above, a method for producing a seasoning oil of green onion, characterized by enhancing the aroma of green onion. 11. The scent of green onions, together with the ingredients of green onions, and one or more selected from the group consisting of compounds of benzaldehyde, pepper, cardamom, ginger, acetic acid and / or an extract obtained by steam distillation. A method for producing a seasoning oil of green onion, characterized by strengthening the oil.