JP7106316B2 - Seasoning manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a novel method for producing a seasoning, and more particularly to a method for producing a seasoning containing a caramelized onion having a strong aftertaste and a rich richness not found in conventional seasonings.

When onions are heated, their pungency is reduced, their sweetness and aroma are increased, and a unique flavor is produced. It has also been used as a raw material for food. For example, Patent Documents 1 and 2 disclose methods for producing roasted onions of stable quality by heating powdered or sliced dried onions, or onions that have been sliced or chopped and then dried with hot air in retort pouches. Have been described.

JP-A-60-83567 JP-A-63-167756

On the other hand, recently, the manufacturing method of caramelized onion is almost fixed, and no new manufacturing method has been examined. Therefore, the present inventors attempted to develop a novel method for preparing a caramelized onion.

As a result of intensive studies to solve the above problems, the present inventors surprisingly found that by concentrating pureed raw onions under reduced pressure and then heating them together with fats and oils, a strong The inventors have found that a caramelized onion having an aftertaste and rich body can be prepared, and have completed the present invention.
That is, the present invention provides a seasoning manufacturing method and a food manufacturing method described below.
[1] A method for producing a seasoning containing an amber onion,
(1) a step of preparing a paste-like onion prepared by concentrating a pureed raw onion under reduced pressure;
(2) a step of heating the paste-like onion mixed with oil to prepare a caramelized onion;
A manufacturing method, comprising:
[2] Step 1 includes a step of grinding a raw onion into a puree to prepare the pureed raw onion, and/or a step of concentrating the pureed raw onion under reduced pressure. ].
[3] The production method according to [1] or [2] above, wherein the paste-like onion has a Brix value of 22-80.
[4] The production method according to any one of [1] to [3], wherein the amount of the oil is 8% by mass or more with respect to the total amount of the paste-like onion and the oil.
[5] A method for producing a food, comprising adding the seasoning produced by the method according to any one of [1] to [4] above.

According to the present invention, it is possible to produce a seasoning containing a caramelized onion that has a strong aftertaste and a rich body, which are not found in conventional caramelized onions. Therefore, by using the seasoning, it is possible to impart the good flavor of caramelized onions to the food to be produced and improve the palatability of the food.

The present invention will now be described in more detail.
The method for producing a seasoning containing a caramelized onion according to the present invention comprises a step of preparing a paste-like onion prepared by concentrating a pureed raw onion under reduced pressure (hereinafter referred to as “step 1”); and a step of heating in a mixed state with fats and oils to prepare caramelized onions (hereinafter referred to as “step 2”).

The “caramelized onion” described in this specification is a food raw material obtained by heating a raw onion until it becomes caramelized, that is, brown, to reduce pungency and bitterness and increase sweetness and aroma. Roasted onion or roasted Also called onion.

The paste-like onion may be prepared in any manner as long as it is prepared by concentrating pureed raw onion under reduced pressure. For example, it may be prepared by processing raw onion by itself. Alternatively, you can purchase and prepare processed products made by vacuum-concentrating pureed raw onions. The principle of improving the aftertaste and richness of the caramelized onion prepared by using the paste-like onion is not bound by any particular theory, but for example, it is the basis of the flavor component of the caramelized onion. Chemical substances are thought to be produced by the action of enzymes in raw onions, but grinding raw onions into a puree increases the frequency of contact between the enzymes and their substrates, promoting the production of the above-mentioned chemical substances. and, by concentrating under reduced pressure, unnecessary heating can be avoided, and the concentration can be increased while suppressing volatilization and escape of chemical substances that are the source of flavor components. etc. can be considered.

In one aspect, the step 1 includes a step of grinding a raw onion into a puree to prepare the pureed raw onion and/or a step of concentrating the pureed raw onion under reduced pressure. As a method for grinding the raw onion into a puree, any method commonly employed in the art can be used without particular limitation. It may be ground until it passes through a sieve of 0 mm or less. In addition, as a method for concentrating the pureed raw onion under reduced pressure, any method commonly employed in the art can be used without particular limitation. It may be concentrated under reduced pressure on a plate or the like at a temperature of .

The Brix value of the paste-like onion is not particularly limited as long as it is sufficiently increased from pureed raw onion (the Brix value is about 8), but may be, for example, about 22 to about 80, preferably about 29 to about 70, particularly preferably about 33 to about 60. When the Brix value of the paste-like onion is in such a range, the onion can be heated in a state with less moisture, so that the cooking can be efficiently performed, and the aftertaste and richness of the prepared caramelized onion are further enhanced. can be improved.

As the fats and oils, those commonly employed in this technical field can be used without particular limitation. Examples include palm oil, rapeseed oil, lard, beef tallow, butter, soybean oil, coconut oil, and canola oil. , mustard oil, peanut oil, olive oil, and the like. The amount of the oil is not particularly limited as long as the caramelized onion can be prepared from the paste-like onion. Well, preferably about 14 to about 30% by weight. Although not bound by any particular theory, when the oil is used in such an amount, for example, the chemical substances that are the basis of the flavor components of caramelized onions are efficiently extracted from the paste-like onion, and It is thought that the aftertaste and richness of the caramelized onion to be prepared can be further improved because a place for a good enzymatic reaction is provided.

As the heating method in step 2, a method commonly employed in the art can be used without particular limitation. Alternatively, it may be heated under pressure in a sealed retort pouch or pressure cooker. In particular, when the paste-like onion is heated in a closed space such as the latter, the flavor components generated from the paste-like onion and the chemical substances that are the source of the flavor components do not escape to the outside. The aftertaste and richness of the can be further improved. The heating conditions in step 2 are not particularly limited as long as the caramelized onion can be prepared from the paste-like onion. minutes, about 120° C. for about 35 to about 65 minutes, and about 150° C. for about 2 to about 8 minutes.

In one aspect, the production method of the present invention may further comprise a step of adding additives that are commonly added to seasonings in the art as appropriate. The additives are not particularly limited as long as they do not interfere with the good flavor of caramelized onions. substances, preservatives, anti-mold agents, antioxidants, emulsifiers, pH adjusters, salt water, thickening and stabilizing agents, enzymes, manufacturing agents, nutritional enhancers, and alum.

The seasoning produced according to the production method of the present invention can be used for seasoning various foods. For example, it can be added to curries, stews, hamburgers, soups, sauces such as meat sauces, and the like to impart a good caramelized onion flavor. In other words, the present invention also relates to a method for producing food, including the step of adding said seasoning.

EXAMPLES The present invention will be specifically described below with reference to Examples, but the scope of the present invention is not limited to these Examples.

[Example 1]
A raw onion was ground in a grinder (Vitamix, VITA-PREP3) until it passed through a sieve with an opening of 0.8 mm, and pureed. This pureed onion is spread on a stainless steel vat, and the stainless vat is placed on a plate at 80 ° C in a vacuum dryer (Kyowa Vacuum Engineering Co., Ltd. "Freeze Dryer" RLEII-204 type), and the pressure is reduced to 13.3 Pa or less. Below, the pureed onion was concentrated to a paste with a Brix value of 25. 87 g of this paste-like vacuum-concentrated onion and 13 g of palm oil were placed in a retort pouch, sealed, and heated at 120° C. for 40 minutes to prepare a seasoning containing caramelized onion.

[Examples 2 to 5]
A seasoning containing caramelized onion was prepared in the same manner as in Example 1, except that the pureed onion was concentrated to a paste with a vacuum dryer until the Brix value became 23, 28, 35, or 56. prepared.

[Examples 6 to 11]
Examples except that the above paste-like vacuum concentrated onion and palm oil were put into retort pouches in amounts of 92 g and 8 g, 90 g and 10 g, 85 g and 15 g, 80 g and 20 g, 70 g and 30 g, or 50 g and 50 g, respectively. A seasoning containing caramelized onion was prepared in the same manner as in 1.

[Comparative Example 1]
The raw onion was chopped into 10-20 mm squares. 87 g of this finely chopped raw onion and 13 g of oil were fried in a frying pan for 60 minutes to prepare a seasoning containing caramelized onion.

[Comparative Example 2]
A seasoning containing caramelized onion was prepared in the same manner as in Example 1, except that instead of the paste-like vacuum-concentrated onion, a rehydrated onion obtained by rehydrating dry powdered onion with water so that the Brix value was 25 was used. prepared.

[Comparative Example 3]
A raw onion was sliced into 1.5 to 2.0 mm pieces and concentrated to a Brix value of 25 by drying with hot air at 110°C. 87 g of this hot air-dried sliced onion and 13 g of oil were placed in a retort pouch, sealed, and heated at 120° C. for 40 minutes to prepare a seasoning containing caramelized onion.

[Test example]
The seasonings of Examples 1 to 11 and Comparative Examples 1 to 3 were sensory evaluated by five panelists. Using the seasoning of Comparative Example 1 as a reference (Δ), the aftertaste and richness of the other seasonings were evaluated in four stages as follows.
(aftertaste)
◎: The taste remains very strong in the mouth after eating ○: The taste remains strong in the mouth after eating △: The taste remains slightly in the mouth after eating (Comparative Example 1 equivalent to seasoning)
×: Taste does not remain in the mouth after eating (rich)
◎: Feeling a very rich body consisting of multiple tastes ○: Feeling a rich body consisting of multiple tastes △: The taste is monotonous and the body is weak (equivalent to the seasoning of Comparative Example 1)
×: No richness

The results of the tests are shown in Table 1 below.

In the seasonings prepared by the methods of Comparative Examples 1 to 3, the caramelized onion aftertaste and richness were low, but in the seasonings prepared by the methods of Examples 1 to 11, the caramelized onion had a strong aftertaste and rich body. I was able to In particular, the seasonings prepared by the production methods of Examples 4 and 5, in which the degree of concentration of the onion paste is high, and Examples 8 to 10, in which the blending ratio of the onion paste and fat and oil is particularly suitable, have a very strong aftertaste and It had a very rich richness.

From the above, it was found that the aftertaste and richness of the caramelized onion prepared were improved by heating the paste-like onion prepared by concentrating the pureed raw onion under reduced pressure together with fats and oils. Therefore, it is possible to prepare a seasoning containing a caramelized onion that has a strong aftertaste and a rich body that is not found in conventional caramelized onions.

Claims (5)

A method for producing a seasoning containing caramelized onions,
(1) a step of preparing a paste-like onion prepared by concentrating a pureed raw onion under reduced pressure;
(2) a step of heating the paste-like onion mixed with oil and fat under pressure in a closed space to prepare caramelized onion;
and the Brix value of the paste-like onion is 22-80 . 2. The manufacturing method according to claim 1, wherein step 2 is carried out under pressure in a closed retort pouch or pressure cooker. 3. The method according to claim 1 or 2 , wherein step 1 includes a step of grinding raw onions into a puree to prepare the pureed raw onions, and/or a step of concentrating the pureed raw onions under reduced pressure. Method of manufacture as described. The production method according to any one of claims 1 to 3, wherein the amount of the oil is 8% by mass or more with respect to the total amount of the paste-like onion and the oil. A method for producing food, comprising adding a seasoning produced by the method according to any one of claims 1 to 4.