JP7062845B1 - Method for manufacturing liquid containing crushed onion and method for manufacturing acidic liquid seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a liquid containing pulverized onion, which is excellent in fresh flavor, sweetness and cooking feeling of onion. The present invention is a method for producing a crushed onion-containing liquid at a temperature of less than 100 ° C., wherein the onion is crushed in the presence of edible oil or fat, or the onion is crushed and immediately after crushing the edible oil or fat. In the pulverization step of obtaining an onion mixture by mixing with, the pH of the onion mixture is 4.15 or more and 6.80 or less, and the content of the edible oil / fat in the onion mixture is 1 part by mass of the onion. On the other hand, it is a crushing step of 0.10 parts by mass or more, and an adjusting step of adding an acid material to the onion mixture obtained in the crushing step to obtain a crushed onion-containing liquid, which contains the crushed onion. It comprises an adjustment step in which the pH of the liquid is 3.80 or less. [Selection diagram] None

Description

The present invention relates to a method for producing a liquid containing pulverized onion. The present invention also relates to a method for producing an acidic liquid seasoning using the crushed onion-containing liquid.

Traditionally, onions have been favored for their flavor and have been used in a variety of acidic liquid seasonings. For example, it has been studied to add aroma and a feeling of cooking to an acidic liquid seasoning by cooking onions. For example, in Patent Document 1, the vegetable heat-treated product contains 3,4-dimethylthiophene, 2,4-dimethylthiophene, and furfural in specific concentration ranges, thereby not only imparting a cooking sensation but also giving a feeling of cooking. It has been proposed to reduce the unpleasant taste of vegetables. However, there is a problem that the flavor of the onion itself is weakened by cooking the onion.

Japanese Patent Laid-Open No. 2021-013320

The present invention has been made in view of the above problems, and provides a method for producing a pulverized onion-containing liquid that can impart sweetness and a feeling of cooking as when cooked while maintaining the fresh flavor of onion. To do. The cooking feeling refers to the richness and umami that is given to onions during normal cooking.

As a result of diligent studies to solve the above problems, the present inventors surprisingly crushed onions in the presence of edible oils and fats at a temperature of less than 100 ° C., or after crushing onions. In the method of immediately mixing with edible fats and oils to obtain an onion mixture and then further obtaining a crushed onion-containing liquid, the pH of the crushed onion mixture and the crushed onion-containing liquid is adjusted to obtain a fresh flavor and sweetness of the onion. It was also found that a liquid containing crushed onion with excellent cooking feeling can be obtained. The present inventors have completed the present invention based on the findings.

That is, according to one aspect of the present invention.
A method for producing a pulverized onion-containing liquid at a temperature of less than 100 ° C.
A crushing step of crushing an onion in the presence of an edible oil or fat, or immediately mixing the onion with an edible oil or fat to obtain an onion mixture, wherein the pH of the onion mixture is 4.15 or more and 6.80. The crushing step, wherein the content of the edible oil / fat in the onion mixture is 0.10 part by mass or more with respect to 1 part by mass of the onion.
An adjustment step of adding an acid material to the onion mixture obtained in the crushing step to obtain a crushed onion-containing liquid, wherein the pH of the crushed onion-containing liquid is 3.80 or less.
Characterized by including
A method for producing a liquid containing pulverized onion is provided.

In the aspect of the present invention, it is preferable that the onion is a raw onion.

In the aspect of the present invention, it is preferable that the amount of the aqueous phase in the onion mixture is less than 1 part by mass with respect to 1 part by mass of the edible fat.

In the aspect of the present invention, the content of the edible oil / fat in the onion mixture is preferably 10 parts by mass or less with respect to 1 part by mass of the onion.

In the aspect of the present invention, it is preferable that the implementation temperature of the pulverization step is −10 ° C. or higher and 60 ° C. or lower.

In the aspect of the present invention, it is preferable that the acid material contains acetic acid.

According to another aspect of the invention.
It is characterized by using the onion crushed product-containing liquid obtained by the above-mentioned method for producing an onion crushed product-containing liquid.
A method for producing an acidic liquid seasoning is provided.

According to the present invention, it is possible to provide a method for producing a liquid containing pulverized onion, which is excellent in the fresh flavor, sweetness and cooking feeling of onion. In particular, by using raw onion as the onion, it is possible to provide a method for producing a liquid containing pulverized onion, which is more excellent in the fresh flavor of the raw onion. Further, by using the crushed onion-containing liquid obtained by the method for producing the crushed onion-containing liquid of the present invention, a method for producing an acidic liquid seasoning having excellent fresh flavor, sweetness and cooking feeling of onion is provided. be able to. Such an acidic liquid seasoning can provoke the appetite of consumers, and further market expansion of the acidic liquid seasoning can be expected.

<Manufacturing method of crushed onion liquid>
The method for producing a crushed onion-containing liquid of the present invention includes a crushing step of onion and an adjusting step. The onion used in the present invention is preferably non-dried, more preferably raw onion. By using raw onions, it is possible to produce superior onions and acidic liquid seasonings due to the fresh flavor of raw onions. Hereinafter, each step will be described in detail.

In the method for producing a pulverized onion-containing liquid of the present invention, the implementation temperature of the pulverization step and the adjustment step is less than 100 ° C., preferably 80 ° C. or lower, more preferably 70 ° C. or lower, still more preferably 60 ° C. ° C. or lower, still more preferably 50 ° C. or lower, preferably −10 ° C. or higher, more preferably 0 ° C. or higher, still more preferably 3 ° C. or higher. When each step of the method for producing the crushed onion liquid is carried out at a temperature of 100 ° C. or higher, the onion feels stir-fried and the fresh flavor of the onion is weakened, which is not preferable.

(Crushing process)
The crushing step is a step of crushing the onion in the presence of edible oil and fat to obtain an onion mixture, or crushing the onion and immediately mixing it with the edible oil and fat to obtain an onion mixture. By crushing the onion in the presence of edible oil or fat, or by mixing the onion with the edible oil or fat immediately after crushing, a liquid containing crushed onion and an acidic liquid seasoning having an excellent cooking feeling of the onion can be obtained. In addition, "immediately after pulverization" means within 10 minutes after pulverization, preferably within 5 minutes, and more preferably within 3 minutes.

The method of crushing the onion is not particularly limited, and the onion can be crushed by a food cutter, a slicer, a milder or the like by a conventional method. Further, the shape and size of the crushed onion are not particularly limited, and may be any shape and size that are generally easy to mix with the liquid seasoning. For example, a crushed onion product preferably has an opening of 50% or more, more preferably 60% or more, preferably an opening of 11.2 mm pass, more preferably an opening of 9.5 mm pass, and further preferably an opening of 5 mm. It is a path.

The pH of the onion mixture obtained in the pulverization step is 4.15 or more and 6.80 or less, preferably 4.50 or more, more preferably 4.75 or more, and further preferably 5.00 or more. Yes, more preferably 5.25 or more, still preferably 6.60 or less, more preferably 6.40 or less, still more preferably 6.20 or less, still more preferably 6. It is 00 or less. When the pH of the onion mixture is less than 4.15, the enzyme reaction is stopped due to the low pH, and the sweetening component is less likely to be generated, which is not preferable. Further, when the pH of the onion mixture is more than 6.80, it is not preferable because the pH is high and the bitterness component is likely to be generated. When the pH value of the onion mixture is 1 atm and the product temperature is 20 ° C., a commercially available pH meter (desktop pH meter F-72 manufactured by HORIBA, Ltd., etc.) with the samples uniformly mixed. It is a value measured using.

The onion mixture may contain a raw material for adjusting the pH within the above numerical range. Examples of the raw material include acid materials and baking soda described in detail below. The amount of the raw material added to the onion mixture is not particularly limited, and may be any amount as long as the pH of the onion mixture can be adjusted within the above-mentioned suitable numerical range.

(Edible oils and fats)
The edible fats and oils used in the pulverization step are not particularly limited, and conventionally known edible fats and oils can be used. Edible oils and fats include, for example, rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, flaxseed oil, rice oil, camellia oil, sesame oil, grape seed oil, peanut oil, almond. After applying chemical or enzymatic treatment such as oil, vegetable oil such as avocado oil, fish oil, beef oil, pork oil, chicken oil, or MCT (medium chain fatty acid triglyceride), diglyceride, hardened oil, ester exchange oil, etc. Examples thereof include the obtained oils and fats. Among these, it is preferable to use rapeseed oil, soybean oil, corn oil, palm oil, or a mixed oil thereof.

The content of edible fats and oils in the onion mixture is 0.10 parts by mass or more, preferably 0.15 parts by mass or more, and more preferably 0.20 parts by mass or more with respect to 1 part by mass of onions. It is more preferably 0.25 parts by mass or more, preferably 10 parts by mass or less, more preferably 5 parts by mass or less, and further preferably 3 parts by mass or less. When the content of edible fats and oils in the onion mixture is less than 0.10 parts by mass with respect to 1 part by mass of the onions, the cooking feeling of the onions is weakened, which is not preferable.

The amount of the aqueous phase in the onion mixture is preferably less than 1 part by mass, more preferably 0.5 part by mass or less, still more preferably 0.1 part by mass or less with respect to 1 part by mass of edible fat. , Even more preferably 0.01 parts by mass or less. When the aqueous phase in the onion mixture is less than 1 part by mass, the cooking feeling of the onion is enhanced, which is preferable. The amount of the aqueous phase in the onion mixture is the total amount of water-soluble raw materials such as water, vinegar, and baking soda, and does not include water derived from onions.

(Adjustment process)
The adjusting step is an adjusting step of adding an acid material to the onion mixture obtained in the above pulverization step to obtain a liquid containing the pulverized onion. In this step, the pH of the pulverized onion-containing liquid is set to 3.80 or less, preferably 3.60 or less, more preferably 3.50 or less, preferably 3.00 or more, and more preferably 3.10 or more. adjust. When the pH of the crushed onion-containing liquid is more than 3.80, the enzyme reaction does not stop and the bitter taste component is likely to be generated, which is not preferable. The pH value of the crushed onion solution was 1 atm and the product temperature was 20 ° C., with the samples uniformly mixed, a commercially available pH meter (desktop pH meter F-, manufactured by HORIBA, Ltd.). It is a value measured using 72 etc.).

(Acid material)
The acid material used in the adjusting step is not particularly limited as long as it is a food-grade acid material. Examples of the acid material include organic acids such as acetic acid, citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid and succinic acid, salts thereof, inorganic acids such as phosphoric acid and hydrochloric acid, and their respective. Salt, lemon juice, apple juice, orange juice, lactic acid fermented milk and the like can be used. These may be used alone or in combination of two or more. Among these, it is preferable to use acetic acid. The amount of the acid material added to the onion mixture is not particularly limited, and may be any amount as long as the pH of the crushed onion-containing liquid can be adjusted within the above-mentioned suitable numerical range.

<Manufacturing method of acidic liquid seasoning>
As the method for producing the acidic liquid seasoning of the present invention, the onion crushed product-containing liquid obtained by the above-mentioned method for producing the onion crushed product-containing liquid is used. An example of the method for producing the acidic liquid seasoning of the present invention will be described. For example, first, fresh water, a liquid containing crushed onion, vinegar (acetic acid), edible oil and fat, a seasoning and the like can be mixed to obtain an acidic liquid seasoning.

For the production of the acidic liquid seasoning of the present invention, an apparatus used for producing a normal liquid seasoning can be used. Examples of such an apparatus include a general stirrer, a stick mixer, a stand mixer, a homomixer and the like. Examples of the stirring blade shape of the stirrer include propeller blades, turbine blades, paddle blades, anchor blades, and the like.

The acidic liquid seasoning may be emulsified or separated. In the case of an emulsified liquid seasoning, the acidic liquid seasoning may have an oil-in-water (O / W-type) emulsion or a W / O / W-type composite emulsion, and may be an oil-in-water (O / W-type) emulsion. The configuration is more preferred.

Examples of the acidic liquid seasoning include dressings, sauces, sauces, and other similar foods, and dressings are preferable.

The pH of the acidic liquid seasoning is not particularly limited, but is, for example, 3.0 or more and 4.6 or less, the lower limit is preferably 3.3 or more, more preferably 3.6 or more, and the upper limit. Is preferably 4.4 or less, and more preferably 4.3 or less. When the pH of the acidic liquid seasoning is within the above range, the balance of the flavor of the acidic liquid seasoning can be improved while controlling the generation of microorganisms in the acidic liquid seasoning to improve the storage stability. The pH value of the acidic liquid seasoning is a value measured using a commercially available pH meter (desktop pH meter F-72 manufactured by HORIBA, Ltd., etc.) at 1 atm and a product temperature of 20 ° C. be.

In the acidic liquid seasoning, in addition to the above-mentioned crushed onion liquid (ground onion), various raw materials usually used for the liquid seasoning are appropriately selected and contained within the range not impairing the effect of the present invention. be able to. Examples of the raw material include the above-mentioned acid materials, soy sauce, mirin, salt, sesame seeds, sodium glutamate, bouillon and other seasonings, processed starch and gums and other thickeners, glucose, fructose, sucrose, malt sugar and oligosaccharides. , Sugars such as trehalose, spices such as mustard powder and pepper, emulsifiers such as egg yolk, lecithin, lysolecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, antioxidants such as ascorbic acid and vitamin E, static Examples include fungi.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not construed as being limited to the contents of the following Examples.

<Production example of liquid containing crushed onion>
[Example 1]
An onion mixture was produced according to the blending ratios shown in Table 1. Specifically, raw onions, edible oils and fats (rapeseed oil), and vinegar (acidity 10%) were put into a food processor and pulverized at 20 ° C. for 1 minute to obtain an onion mixture. The pH of the onion mixture was 4.99. In addition, 60% or more of the crushed onion had a mesh opening of 5 mm using a metal mesh sieve.
Subsequently, vinegar (acidity 10%) was added to the onion mixture 2 minutes after pulverization so that the pH was 3.5 or less, and then the mixture was stirred and mixed at 20 ° C. for 30 seconds to obtain a pulverized onion-containing liquid. .. The pH of the crushed onion solution was 3.40.

[Example 2]
An onion mixture was obtained in the same manner as in Example 1 except that vinegar was not added in the pulverization step. The pH of the onion mixture was 5.64.
Subsequently, a liquid containing crushed onion was obtained in the same manner as in Example 1. The pH of the crushed onion solution was 3.30.

[Example 3]
An onion mixture was obtained in the same manner as in Example 2 except that 0.1 part by mass of baking soda and 1.4 parts by mass of water were added in the pulverization step. The pH of the onion mixture was 5.79.
Subsequently, a liquid containing crushed onion was obtained in the same manner as in Example 1. The pH of the crushed onion solution was 3.20.

[Example 4]
An onion mixture was obtained in the same manner as in Example 3 except that the amount of baking soda added was changed to 0.2 parts by mass and the amount of water added was changed to 2.8 parts by mass in the pulverization step. The pH of the onion mixture was 6.12.
Subsequently, a liquid containing crushed onion was obtained in the same manner as in Example 1. The pH of the crushed onion solution was 3.30.

[Example 5]
An onion mixture was obtained in the same manner as in Example 2 except that the amount of edible oil and fat added was changed to 50 parts by mass in the pulverization step. The pH of the onion mixture was 5.60.
Subsequently, a liquid containing crushed onion was obtained in the same manner as in Example 1. The pH of the crushed onion solution was 3.20.

[Example 6]
An onion mixture was obtained in the same manner as in Example 2 except that the amount of edible oil and fat added was changed to 200 parts by mass in the pulverization step. The pH of the onion mixture was 5.64.
Subsequently, a liquid containing crushed onion was obtained in the same manner as in Example 1. The pH of the crushed onion solution was 3.30.

[Example 7]
An onion mixture was obtained in the same manner as in Example 2 except that the temperature at which the pulverization step was carried out was changed to 3 ° C. or higher and 10 ° C. or lower. The pH of the onion mixture was 5.64.
Subsequently, a liquid containing pulverized onion was obtained in the same manner as in Example 1 except that the temperature at which the adjustment step was carried out was changed to 3 ° C. or higher and 10 ° C. or lower. The pH of the crushed onion solution was 3.30.

[Example 8]
An onion mixture was produced according to the blending ratio (parts by mass) shown in Table 1. Specifically, raw onions were put into a food processor and crushed at 20 ° C. for 1 minute to obtain crushed onions. 90 seconds after crushing, the crushed onion and edible oil (rapeseed oil) were mixed at 20 ° C. for 30 seconds to obtain an onion mixture. The pH of the onion mixture was 5.60.
Subsequently, vinegar (acidity 10%) was added to the onion mixture 2 minutes after pulverization so that the pH was 3.5 or less, and then the mixture was stirred and mixed at 20 ° C. for 30 seconds to obtain a pulverized onion-containing liquid. .. The pH of the crushed onion solution was 3.20.

[Example 9]
A mixture of onions was obtained in the same manner as in Example 2 except that the pulverized raw onion was pulverized at 40 ° C.
Subsequently, vinegar (acidity 10%) was added to the onion mixture 2 minutes after pulverization so that the pH was 3.5 or less to obtain a pulverized onion-containing liquid. The pH of the crushed onion solution was 3.30.

[Comparative Example 1]
According to the compounding ratio (part by mass) shown in Table 1, raw onions were put into a food processor and crushed at 20 ° C. for 1 minute to obtain crushed onions. The pH of the ground onion was 5.60.
Subsequently, vinegar (acidity 10%) was added to the crushed onion 2 minutes after crushing so that the pH was 3.5 or less, and then the mixture was stirred and mixed for 30 seconds to obtain a crushed onion-containing liquid. The pH of the crushed onion solution was 3.20.

[Comparative Example 2]
An onion mixture was obtained in the same manner as in Example 1 except that the amount of vinegar added was changed to 20 parts by mass in the pulverization step. The pH of the onion mixture was 4.12.
Subsequently, a liquid containing crushed onion was obtained in the same manner as in Example 1. The pH of the crushed onion solution was 3.40.

[Comparative Example 3]
An onion mixture was obtained in the same manner as in Example 3 except that the amount of baking soda added was changed to 0.4 parts by mass and the amount of water added was changed to 5.6 parts by mass in the pulverization step. The pH of the onion mixture was 6.84.
Subsequently, a liquid containing crushed onion was obtained in the same manner as in Example 1. The pH of the crushed onion solution was 3.50.

[Comparative Example 4]
An onion mixture was obtained in the same manner as in Example 2 except that the amount of edible oil and fat added was changed to 10 parts by mass in the pulverization step. The pH of the onion mixture was 5.60.
Subsequently, a liquid containing crushed onion was obtained in the same manner as in Example 1. The pH of the crushed onion solution was 3.10.

[Comparative Example 5]
An onion mixture was obtained in the same manner as in Example 2, and the onion mixture was used as it was as a liquid containing crushed onion.

(PH measurement)
In each of the above Examples and Comparative Examples, the pH was measured using a pH meter (desktop pH meter F-72 manufactured by HORIBA, Ltd.) at 1 atm and a product temperature of 20 ° C. Table 1 shows the pH of the onion mixture and the onion pulverized product-containing liquid in each Example and Comparative Example.

<Production example of acidic liquid seasoning (dressing)>
The onion crushed product-containing liquid, edible oil (rapeseed oil), vinegar (acidity 10%), dark soy sauce, sugar, etc. Salt and water were mixed to produce an acidic liquid seasoning.
(Mixing ratio of acidic liquid seasoning)
Onion 20% by mass
Edible oil (rapeseed oil) 25% by mass
Vinegar (acidity 10%) 20% by mass
20% by mass of dark soy sauce
10% by mass of sugar
Salt 3% by mass
Baking soda ^* Small amount
Water residue
100% by mass in total
(*: Derived from the liquid containing crushed onion)

(sensory evaluation)
Each of the acidic liquid seasonings obtained above was subjected to sensory evaluation based on the following evaluation criteria by a plurality of trained panels. The evaluation results are shown in Table 2. If the score is 3 points or more, it is a pass.
[Evaluation criteria]
4: I strongly felt the fresh flavor, sweetness, and cooking feeling of raw onions.
3: I felt the fresh flavor, sweetness, and cooking feeling of raw onions.
2: The flavor of soy sauce and vinegar was strong, and the fresh flavor, sweetness or cooking feeling of raw onions was weak.
1: There was no fresh flavor, sweetness, or cooking feeling of raw onions, and I felt a strange taste.

In Examples 1 to 8, each acidic liquid seasoning was able to feel the fresh flavor, sweetness, and cooking feeling of raw onions.
In Comparative Example 1, since the liquid containing the crushed onion obtained by crushing the raw onion as it was without edible oil and fat was used, the resulting acidic liquid seasoning had a weak cooking feeling of the onion.
In Comparative Example 2, it was presumed that the pH of the onion mixture was low, the enzymatic reaction stopped, and no sweetness component was produced. As a result, the obtained acidic liquid seasoning had a weak sweetness of raw onions.
In Comparative Example 3, it was presumed that the pH of the onion mixture was high and bitterness was generated, and as a result, the obtained acidic liquid seasoning did not have the fresh flavor and sweetness of raw onions, and felt a strange taste.
In Comparative Example 4, since the liquid containing the crushed onion obtained by crushing the raw onion in the presence of a small amount of edible oil and fat was used, the resulting acidic liquid seasoning had a weak cooking feeling of the onion.
In Comparative Example 5, it is presumed that the pH of the pulverized onion-containing liquid was high without adjusting the pH, so that the enzyme reaction proceeded too much and a bitter taste was generated. As a result, the obtained acidic liquid seasoning was raw. There was no fresh flavor and sweetness of the onion, and I felt a strange taste.

Claims (7)

A method for producing a pulverized onion-containing liquid at a temperature of less than 100 ° C.
A crushing step of crushing an onion in the presence of an edible oil or fat, or immediately mixing the onion with an edible oil or fat to obtain an onion mixture, wherein the pH of the onion mixture is 4.15 or more and 6.80. The crushing step, wherein the content of the edible oil / fat in the onion mixture is 0.10 part by mass or more with respect to 1 part by mass of the onion.
An adjustment step of adding an acid material to the onion mixture obtained in the crushing step to obtain a crushed onion-containing liquid, wherein the pH of the crushed onion-containing liquid is 3.80 or less.
Characterized by including
A method for producing a liquid containing crushed onion. The onion is a raw onion.
The method for producing a liquid containing crushed onion according to claim 1. The amount of the aqueous phase in the onion mixture is less than 1 part by mass with respect to 1 part by mass of the edible oil and fat.
The method for producing a pulverized onion-containing liquid according to claim 1 or 2. The content of the edible oil / fat in the onion mixture is 10 parts by mass or less with respect to 1 part by mass of the onion.
The method for producing a pulverized onion-containing liquid according to any one of claims 1 to 3. The pulverization step is carried out at a temperature of −10 ° C. or higher and 60 ° C. or lower.
The method for producing a pulverized onion-containing liquid according to any one of claims 1 to 4. The acid material contains acetic acid.
The method for producing a pulverized onion-containing liquid according to any one of claims 1 to 5. It is characterized in that the onion pulverized product-containing liquid obtained by the production method according to any one of claims 1 to 6 is used.
A method for producing an acidic liquid seasoning.