JP3761047B2 - seasoning - Google Patents

Description

【００２２】
【表２】

【００２３】
表２より、▲１▼と▲２▼、▲３▼と▲４▼（本発明品）とはほとんど同一の成分であり、▲１▼、▲２▼と▲３▼、▲４▼はアルコール含有量において異なる。
次に、▲１▼、▲２▼、▲３▼、▲４▼をそれぞれ１０倍に希釈し、パネラー８人で官能評価し、野菜の青臭さの程度に応じて感じないものを１点、強く感じるものを５点、味を好ましく感じる程度に応じて好ましく感じるものを１点、好ましく感じないものを５点とし、点数を合計した。その結果を表３に示す。
【００２４】
【表３】

【００２５】
表３より、野菜エキスへアルコールを共存させたり、加熱をしたりすることの効果は、両者を併用することにより、全体としての味のバランスと熟成感が得られ、野菜の青臭さ、チキン臭（獣臭）も消すことになる。単独の処理では熟成感も得られず、野菜の青臭さも残存することになる。
具体的には、本発明品（▲４▼）は、対照（▲１▼〜▲３▼）と比較して、野菜を十分煮込んだ時のような熟成感があり、アルコールにより野菜臭、チキン臭が消え、エステル臭が生成され、上品な香りに仕上った。味はアルコールと調和してバランスよく、野菜の旨味が引立っている。官能評価値も、香り、味、総合共、本発明品は対照に比べいずれも好まれ、高い値になった。
更に、日持ち、すなわち保存性を検討するため、本発明品（▲４▼）と対照（▲２▼、▲３▼）を長期間（３０℃、３ヵ月）保存試験した。その結果を表４に示す。
【００２６】
【表４】

【００２７】
表４より、本発明品は対照に比べ、長期間保存によっても、品質の劣化は少なく、更に、味なれ、塩かどが取れる等、品質向上効果があることが見出された。
また、アルコールを含有させることは、防腐の上からも有効である。
【００２８】
実施例２
実施例１同様に、野菜エキス、きのこエキスを用いて昆布タイプの調味料を調製した。すなわち、ニンジンエキス、タマネギエキス、キャベツエキス、セロリエキス、ほうれん草エキス、白菜エキス、昆布エキス及びシイタケエキス等を表５の配合に従って混合し、変性アルコールの有無、加熱処理の有無を検討した。各実験区の分析値を表６に示す。
【００２９】
【表５】

【００３０】
【表６】

【００３１】
表６より、▲１▼と▲２▼、▲３▼と▲４▼（本発明品）とはほとんど同一の成分であり、▲１▼、▲２▼と▲３▼、▲４▼はアルコール含有量において異なる。
次に、▲１▼、▲２▼、▲３▼、▲４▼をそれぞれ１０倍に希釈し、パネラー８人で官能評価し、野菜の青臭さの程度に応じて感じないものを１点、強く感じるものを５点、味を好ましく感じる程度に応じて好ましく感じるものを１点、好ましく感じないものを５点とし、点数を合計した。その結果を表７に示す。
【００３２】
【表７】

【００３３】
表７より、野菜エキスへアルコールを共存させたり、加熱をしたりすることの効果は、両者を併用することにより、全体としての味のバランスと熟成感が得られ、野菜の青臭さも消すことになる。単独の処理では熟成感も得られず、野菜の青臭さも残存することになる。
具体的には、本発明品（▲４▼）は、対照（▲１▼〜▲３▼）と比較して、野菜を十分煮込んだ時のような熟成感があり、アルコールにより野菜臭が消え、エステル臭が生成され、上品な香りに仕上った。味はアルコールと調和してバランスよく、野菜の旨味が引立っている。官能評価値も、香り、味、総合共、本発明品は対照に比べいずれも好まれ、高い値になった。
【００３４】
【発明の効果】
以上詳細に説明したように、本発明によれば、効率的、経済的に味なれや熟成感のある、青臭み等の野菜類、きのこ類の好ましくない臭いの取れた新規な香味の、複雑な風味を呈する調味料を提供することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention, vegetable extract, mushroom extract, as well as, containing alcoholic beverages and / or alcoholic-containing fermentation liquid seasoning, taste and which has been aged, it is not preferable in mild vegetables odor (for example grassy smell) and no mushroom smell good It relates to a seasoning having a flavor.
[0002]
[Prior art]
Vegetables such as carrots, onions, cabbage, celery, spinach, Chinese cabbage, and mushrooms such as shiitake are used as cooking ingredients in dishes using their respective flavors. Vegetable extracts and mushroom extracts made from vegetables and mushrooms are seasonings that have complex flavors that cannot be created with chemical seasonings alone and give a more authentic feeling. Or what mix | blended suitably other food raw materials is widely used as an extract, soup, and a dashi product.
In general, the methods for producing extracts include a method in which raw materials are appropriately crushed and then extracted with hot water or hydrous alcohol under normal pressure or under pressure, followed by solid-liquid separation as usual, and by-products when the raw materials are boiled There is known a method of concentrating the boiled juice as it is or after partially decomposing it with an acid or an enzyme. Further, a purification process using a centrifuge, a filter, an electrodialyzer, or the like may be performed. Moreover, the vacuum concentration method is utilized for concentration of an extract component.
In addition, when using various types of dashi, a single extract, soup and dashi product are mixed in a timely manner at the time of use.
[0003]
[Problems to be solved by the invention]
However, when these extract products, vegetables and mushrooms are used alone or simply mixed, for example, when a soup is made, a vegetable odor (for example, a blue odor) and a mushroom odor remain. In addition, the taste ingredients are limited to ingredients derived from the respective vegetables and mushrooms, tend to be unbalanced and tend to have a poor balance, and it is difficult to obtain a so-called aged taste or mild feeling.
Currently, vegetable extracts include onion, ginger, tomato, carrot, corn, Chinese cabbage, potato, cabbage, celery, spinach and leek, and mushroom extracts include shiitake and mushrooms.
The characteristics of these extracts vary depending on the type of raw vegetable and mushroom. For example, leeks (eg, leeks, onions, garlic, leek, etc.) are prone to browning and coexist with other animal and plant proteins. Sometimes it creates a unique flavor.
Ginger, parsley, celery, etc. are intended to be eaten with their characteristic flavors added to foods, and have the role of spices and condiments.
Chinese cabbage, cabbage and the like give the original taste of the vegetable and a flavor due to the browning reaction.
Moreover, the main component of the flavor component of shiitake mushroom is lenthionine, and this flavor itself has different palatability depending on the person.
As described above, vegetables and mushrooms or their extracts have various flavors, roles, and palatability depending on the type. An aged feeling such as a mild feeling is desired, and it is also important to remove an unpleasant odor derived from vegetables and mushrooms.
There are two ways to use these foods: (1) making use of the characteristics of vegetable extracts and mushroom extracts as they are, and using them to make them stronger on the surface, and (2) using them to give them a “sashimi” flavor. There is a street, especially when using the former method, it is necessary to remove the unfavorable flavor.
The present invention has been made in view of the current situation, and the object of the present invention is to produce an unpleasant odor derived from vegetables and mushrooms that is produced simply, efficiently and economically and has a taste and aging. The object is to provide a new seasoning with a complex and complex flavor.
[0004]
[Means for Solving the Problems]
To give a general description of the present invention, vegetable extracts, mushrooms extract, and contains a liquor and / or alcoholic-containing fermented seasonings, pH is adjusted to a range of 4.5 to 6.0, and heat treatment is performed Further, the salt content is 6 to 15 w / v%, the alcohol content is 5 to 15 v / v%, the total nitrogen amount is 0.05 to 1 w / v%, the extract content is 3 to 40 w / v%, and the pH is 4.5 to The present invention relates to a seasoning with an unpleasant odor derived from vegetables and mushrooms, which has a taste and aging feeling characterized by being 6.0.
[0005]
The present inventors have vegetable extracts, mushrooms extract, and contains a liquor and / or alcoholic-containing fermented seasoning liquid, and adjusts the pH to 4.5-6.0, by further performing heat treatment It is found that a seasoning with a complex flavour, with an unpleasant odor derived from vegetables and mushrooms, which can be used simply by diluting in water or simply adding to a dish, is obtained. Completed.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be specifically described.
First, onion, leek, tomato, carrot, corn, spinach, Chinese cabbage, sprout, potato, cabbage, garlic, leek, ginger, peppers, parsley, celery, capsicum and the like can be used as the vegetables referred to in the present invention. Furthermore, the site | part and form to each use are not specifically limited, Those raw materials, a heating thing, a roasted thing, a cut material, a ground material, an extract, etc. can be utilized. Specifically, examples of the extract include carrot, onion, cabbage, celery and the like.
[0007]
Examples of mushrooms in the present invention include shiitake mushrooms, enoki mushrooms, shimeji mushrooms, matsutake, maitake mushrooms, amanita mushrooms, aratake mushrooms, red mushrooms, carr. Moreover, not only those raw materials but processed products such as heated products, roasted products, cut products, pulverized products, self-digested products, and extract extracts can be used. Specifically, shiitake extract is an example of the extract.
[0008]
The method for producing the extract and the raw material used in the present invention are not particularly limited. For example, the extract is diffused by being added to the raw material destroyed by the physical extraction method, that is, the solid destruction method, and expanded and swollen. After making it easy, there is a method of extracting an effective extract through a heating process. Other methods include chemical extraction, that is, a method in which the raw material is appropriately destroyed and broken into pieces, and then components such as proteins are decomposed and extracted with acid, alkali, etc. There is a method of enzymatically decomposing and solubilizing the raw material structure and components, and any method may be used, or these methods may be combined.
[0009]
In the present invention, vegetables and mushrooms may be used in the form of each tissue, a part of the tissue, a pulverized product of the tissue, an extract with water or an organic solvent, a concentrated solution or a solidified product thereof, and an extraction residue. These can be used alone or in combination, and these types are not particularly limited. In addition to vegetables and mushrooms, combine shrimp, crab, shellfish, sea bream, sea cucumber, squid, tuna, pig, cow, chicken, sheep, soybean, rice, and other animal and plant species, and microbial extracts such as yeast extract. It is also possible.
[0010]
The liquor and / or sake-containing fermented seasoning liquid used in the present invention is produced from a natural raw material containing starch or saccharides by the alcoholic fermentation of yeast, or contains these components. Typical examples include alcoholic beverages such as mirin, synthetic alcohol, alcohol for brewing, old sake, red wine, wine, whiskey, brandy, etc., fermented alcohol, denatured alcohol or fermented seasonings, but these are used alone or in combination. These types are not particularly limited.
When the alcohol content of the final product is less than 3 v / v%, the preservability is poor, and when it exceeds 30 v / v%, the alcohol odor becomes too strong. Therefore, although it can be used in the range of 3 to 30 v / v% as an alcohol component from the viewpoint of functionality and storage stability, it is more desirable in terms of functionality to use 5 to 15 v / v%.
[0011]
Next, the pH of the product will be described. Usually, in the case of simple mixing of tissues and extracts of vegetables and mushrooms, during heating and storage, the browning odor tends to be strong at the pH of the alkali side, and the blue odor tends to be strong at the pH of the acid side. Etc. becomes a problem. Therefore, in the seasoning of the present invention, in order to prevent unpleasant odor without deterioration of flavor, the pH is adjusted to 3.0 to 7. before heating using a sour agent, an alkaline substance, brewed vinegar or ume vinegar extract of food additives. It is desirable to adjust to zero. Furthermore, it is preferable to adjust the pH to around 4.5 to 6.0. Thereby, it became possible to prevent the flavor deterioration during storage.
There is no restriction | limiting in particular as an above-described ume vinegar extract, Although a usual thing may be sufficient, what filtered and concentrated what was heat-sterilized after carrying out the enzyme process of the ume vinegar stock solution is preferable. The amount of the acidulant for adjusting the pH, the alkaline substance or the brewed vinegar is not particularly limited as long as the purpose of adjusting the pH is achieved, but it can generally be used in the range of 0.01 to 5.0 w / v%. ,
The pH of the seasoning of the present invention can be adjusted not only before heating, but also during or after heating.
[0012]
For the above seasoning, sweeteners, coloring agents, preservatives, thickening stabilizers, antioxidants, color formers, bleaching agents, antifungal agents, gum bases, bittering agents, enzymes before and after heating as necessary Contains food additives such as brighteners, acidulants, seasonings, emulsifiers, fortifiers, manufacturing agents, fragrances, and salt, fruit juice, sugar, brewed vinegar, herbal medicines and other inorganic and organic food materials, etc. It is also possible to adjust.
[0013]
In addition, when tissues such as carrots, onions, cabbage, celery, shiitake mushrooms, extracts, etc. are mixed with alcoholic beverages and / or fermented seasoning liquids, protein and other odors may be generated. In order to prevent these sedimentation, thickening polysaccharides can be used if necessary.
The thickening polysaccharide referred to in the present invention is an additive used for the purpose of imparting viscosity and dispersibility to food. As the thickening polysaccharide used in the present invention, food additives and food materials generally used in food production can be used, such as carrageenan, agar, gelatin, gellan gum, pectin, xanthan gum, locust bean gum, guar gum, Tamarind gum, dextran, gum arabic, soybean dietary fiber, seaweed extract, starch and the like can be used, but these can be used alone or in combination, and these types are not particularly limited. The use concentration of the thickening polysaccharide varies depending on the type, but it can generally be used in the range of 0.01 to 1.5 w / v%.
[0014]
The heat treatment referred to in the present invention can use a heating method generally used for foods, such as a heat exchanger such as a plate heater, a kneader, a retort kettle, an autoclave, a pasteurization with a hot water shower, a heating with a hot water bath, a direct heating kettle A heating method using heating or the like can be employed. As the heating temperature, a temperature range of 60 to 140 ° C. can be taken, but it is desirable to take a range of 65 to 120 ° C., particularly 70 to 100 ° C. from the viewpoint of taste and aging. The heating time can be arbitrarily selected in the range of 1 second to 60 minutes, but is preferably selected from the range of 3 seconds to 20 minutes from the viewpoint of taste and aging. Minutes are even more desirable. The heat treatment promotes ripening of vegetables, mushrooms, processed products thereof, and seasonings containing alcoholic beverages and / or alcoholic-containing fermented seasoning liquid, and a blue odor derived from vegetables and mushroom components Undesirable odors such as are reduced.
[0015]
Normally, the seasoning according to the present invention can be used without filtration, but when a dashi that provides a clear feeling is required, the seasoning is filtered. As a filtration method, a method performed in normal food production can be used. For example, a method such as mesh filtration, filter paper or filter cloth filtration, diatomaceous earth or activated carbon filtration, membrane filtration, or separation by centrifugation can be used. However, the methods are not limited to these methods, and combinations thereof may be used. The timing of filtration may be performed by individually filtering the raw materials, may be performed after mixing the raw materials, or may be performed before heating, during heating or after heating, and is not particularly limited. A combination may be used.
[0016]
The above-mentioned seasonings can take the range of 6-15 w / v% salt, 0.05-1 w / v% total nitrogen, 3-40 w / v% extract, but a deeper taste From the viewpoint of umami, it is desirable that the salt content is 7 to 12 w / v%, the total nitrogen content is 0.1 to 0.5 w / v%, and the extract content is 5 to 15 w / v%.
[0017]
In addition, the measuring method of salt concentration can use a general measuring method, For example, it can measure using Asahi Life Science Co., Ltd. salt concentration meter SALMAT-100. Moreover, a general measuring method can be used for the measuring method of alcohol content, for example, it can measure using Shimadzu Corporation gas chromatograph GC-7AG and column packing (polyethylene glycol 1000 + KOH). Moreover, a general measuring method can be used for the measuring method of total nitrogen amount, for example, it can measure using a Sumitomo Chemical Co., Ltd. CN coder (SUMIGRAP NC-80). The extract content can be expressed by the ratio of the weight of the portion excluding the volatile components in the food, and can be calculated from the ratio of the dry weight. For example, the dry weight is measured using an electronic moisture meter EB-330MOC manufactured by Shimadzu Corporation and can be calculated from this value.
[0018]
As described above, the present invention is Nare taste by vegetable extract, mushrooms extract and alcohol and / or alcoholic-containing fermented seasoning liquid, pH adjusted contain other ingredients necessary, and is heat treated It is possible to provide a seasoning exhibiting a novel taste with an unpleasant odor such as a blue odor with a sense of aging and a harmonious and complex flavor. Furthermore, the above-mentioned seasonings can be used after being concentrated, powdered or granulated as required.
[0019]
【Example】
EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited thereto.
[0020]
Example 1
Vegetable extract, a chicken type of seasoning by using a vapor saw extract was prepared. That is, carrot extract, onion extract, cabbage extract, celery extract, spinach extract, Chinese cabbage extract, chicken extract, shiitake extract and the like were mixed according to the composition shown in Table 1, and the presence or absence of denatured alcohol and the presence or absence of heat treatment were examined.
[0021]
[Table 1]

[0022]
[Table 2]

[0023]
From Table 2, (1) and (2), (3) and (4) (the product of the present invention) are almost the same components, and (1), (2), (3), and (4) are alcohol. It differs in content.
Next, (1), (2), (3), and (4) are each diluted 10 times and subjected to sensory evaluation by 8 panelists, one point that does not feel according to the degree of blue smell of vegetables, The score was 5 points for those who felt strongly, 1 point for those who felt favorably according to the degree to which the taste was preferred, and 5 points for those who did not feel favorably. The results are shown in Table 3.
[0024]
[Table 3]

[0025]
From Table 3, the effect of coexisting alcohol or heating the vegetable extract, the combined use of both results in a balanced taste and a sense of maturity. (Beast smell) will also disappear. A single treatment does not provide a sense of maturity, and the blue odor of vegetables remains.
Specifically, the product of the present invention (4) has a ripening sensation when the vegetables are fully boiled compared to the controls (1) to (3), and the vegetable odor and chicken by alcohol. The odor disappeared and an ester odor was generated, resulting in an elegant scent. The taste is in harmony with alcohol and has a well-balanced taste. As for the sensory evaluation values, the fragrance, taste, synthesis, and present invention products were all preferred and higher than the control.
Further, in order to examine shelf life, that is, storage stability, the product of the present invention (4) and the control (2), (3) were subjected to a storage test for a long period (30 ° C., 3 months). The results are shown in Table 4.
[0026]
[Table 4]

[0027]
From Table 4, it was found that the products of the present invention had a quality improvement effect such as less deterioration of quality even when stored for a long period of time as compared to the control, and further, taste and salt removal.
Moreover, it is effective from the viewpoint of preserving that alcohol is contained.
[0028]
Example 2
Example 1 Similarly, vegetable extracts, seaweed type of seasoning with mushrooms extract was prepared. That is, carrot extract, onion extract, cabbage extract, celery extract, spinach extract, Chinese cabbage extract, kelp extract, shiitake extract and the like were mixed according to the composition of Table 5 to examine the presence or absence of denatured alcohol and the presence or absence of heat treatment. Table 6 shows the analysis values of each experimental group.
[0029]
[Table 5]

[0030]
[Table 6]

[0031]
According to Table 6, (1) and (2), (3) and (4) (product of the present invention) are almost the same components, and (1), (2), (3), and (4) are alcohol. It differs in content.
Next, (1), (2), (3), and (4) are each diluted 10 times and subjected to sensory evaluation by 8 panelists, one point that does not feel according to the degree of blue smell of vegetables, The score was 5 points for those who felt strongly, 1 point for those who felt favorably according to the degree to which the taste was preferred, and 5 points for those who did not feel favorably. The results are shown in Table 7.
[0032]
[Table 7]

[0033]
From Table 7, the effect of coexisting alcohol or heating the vegetable extract is that, by using both together, the overall taste balance and ripening sensation are obtained, and the blue smell of the vegetable is also eliminated. Become. A single treatment does not provide a sense of maturity, and the blue odor of vegetables remains.
Specifically, the product of the present invention (4) has a ripening sensation when the vegetables are fully simmered compared to the control (1) to (3), and the vegetable odor disappears with alcohol. An ester odor was generated and finished with an elegant fragrance. The taste is in harmony with alcohol and has a well-balanced taste. As for the sensory evaluation values, the fragrance, taste, synthesis, and present invention products were all preferred and higher than the control.
[0034]
【The invention's effect】
As described above in detail, according to the present invention, the complex flavor of a new flavor with an unpleasant odor of vegetables and mushrooms, such as vegetables with a green odor, which has an efficient and economical taste and a sense of aging. A seasoning exhibiting a unique flavor can be provided.

Claims (2)

Vegetable extracts, mushrooms extract, and contains a liquor and / or alcoholic-containing fermented seasoning liquid, pH is adjusted to a range of 4.5 to 6.0, and heat treatment is performed, salinity 6 15 w / v%, alcohol content is 5-15 v / v%, total nitrogen amount is 0.05-1 w / v%, extract content is 3-40 w / v%, pH is 4.5-6.0 A seasoning with an unpleasant odor derived from vegetables and mushrooms, which is characterized by its taste and aging.   The seasoning according to claim 1, wherein the heat treatment temperature is 70 ° C. to 100 ° C. and the heat treatment time is 1 minute to 10 minutes.