JP7248377B2 - Cruciferous vegetable seasoning and method for producing the same - Google Patents

Description

The present invention relates to cruciferous vegetable seasonings and methods of making the same.

In the development of uses for cruciferous vegetables, the present inventor focused on the richness of cruciferous vegetables. Here, "richness" is the persistence of flavor, and more preferably, the complexity of flavor is also taken into account. Examples of components that contribute to "richness" include water-soluble components, fat-soluble components, and the like.

“Koku” is important in the field of food and drink, especially in the field of seasonings. This is because “richness” influences the deliciousness of food and drink. An important ingredient in seasonings is amino acids. From such a point of view, animal raw materials such as meat and fish are used in seasonings. On the other hand, what the market demands is non-use of animal raw materials. In response to such demand, animal sources have been replaced by protein-rich vegetable sources, exemplified by legumes.

Under such a background, the present inventor conceived of a cruciferous vegetable seasoning. The cruciferous vegetable seasoning refers to a seasoning whose ingredients are wholly or partly cruciferous vegetables. Known in this connection are sofrits. Sofrito is a stir-fried potherb (onion, garlic, etc.). One of the drawbacks of flavored vegetables is their lack of richness. One means by which this drawback can be overcome is cruciferous vegetables. This is because the amino acid content of cruciferous vegetables is higher than that of other vegetables.

Cruciferous vegetables have a grassy smell. This grassy smell is avoided. Various methods for reducing the grassy smell have been investigated. What is described in Patent Document 1 is a method for processing cruciferous vegetables. Specifically, the vegetables are steamed under specific conditions before being shredded, and the juice is subjected to anion exchange. What is described in Patent Document 2 is a method for producing a squeezed juice of cruciferous vegetables, and specifically, the fragrant components of cruciferous vegetables are adsorbed.

Japanese Patent No. 3676178 JP-A-10-313834

The problem to be solved by the present invention is enhancement of richness in cruciferous vegetable seasonings. More specifically, it is enhancement of richness and suppression of grassy smell in cruciferous vegetable seasonings. As mentioned above, inherent in cruciferous vegetables is a trade-off relationship. In other words, it has a strong richness, but also a strong grassy smell. What is required for the method for producing a cruciferous vegetable seasoning is to suppress the grassy smell while enhancing the richness of the seasoning.

What the inventors of the present application have studied is how to increase the components that contribute to the richness of the cruciferous vegetable seasoning and how to remove the grassy component. As a result, the inventors of the present application found that (1) heating increases the aroma that contributes to richness, (2) if the grassy smell is strong, it becomes difficult to feel the richness, and (3) the grassy smell Contributing components are highly volatile, and their content is likely to be reduced by a process involving vaporization. (4) Heating can deactivate the enzymes that generate components that contribute to the grassy smell. By applying the above mechanism, the present invention is defined as follows.

The production method for the cruciferous vegetable seasoning according to the present invention comprises at least deodorizing heating and aroma adding heating. This aroma-applying heating is performed after the aroma-reducing heating. Here, the cruciferous vegetable seasoning refers to a seasoning in which all or part of the ingredients are cruciferous vegetables (the same shall apply hereinafter in this column). Further, the aroma-reducing heating means heating for the purpose of reducing the aroma (the same shall apply hereinafter in this column). An example of deodorizing heating is boiling (blanching). In addition, "perfuming heating" refers to heating for the purpose of adding fragrance (hereinafter the same applies in this column). An example of heating with aroma is heating and concentration. The endogenous enzymes of the cruciferous vegetables are deactivated by heating the cruciferous vegetables in a deodorized manner. The liquid of the cruciferous vegetables is heated with aroma to add the aroma. The cruciferous vegetable liquid refers to a liquid derived from cruciferous vegetables that have been heated to reduce the aroma.

Defining from another point of view, the method for producing the cruciferous vegetable seasoning according to the present invention comprises at least the deodorizing heating and the aroma adding heating. This aroma adding heating is performed at the same time as the aroma reducing heating. By heating the cruciferous vegetables to reduce the aroma, the aromatic components contained in the cruciferous vegetables are vaporized. At the same time, the cruciferous vegetables are flavored and heated to add a heated flavor. Examples of these heatings are baking, frying, and the like. A further component of this manufacturing method is fractionation. The resulting fractions are at least umami components and aroma components. These ingredients are derived from cruciferous vegetables that have been flavored (eg, roasted or sautéed). Examples of fractionation include solvent extraction and juicing.

What the present invention makes possible is the provision of cruciferous vegetable seasonings with enhanced richness.

Flow chart of method for producing cruciferous vegetable seasoning according to the first embodiment Flowchart of a method for producing a cruciferous vegetable seasoning according to the second embodiment Flow chart of method for producing cruciferous vegetable seasoning according to the third embodiment

<cruciferous vegetable seasoning>
The cruciferous vegetable seasoning (hereinafter referred to as "this vegetable seasoning") according to the present invention refers to a seasoning in which all or part of the ingredients are cruciferous vegetables. Here, seasonings refer to materials used for seasoning. Raw materials other than the cruciferous family are preferably vegetables described later.

<System and properties of this vegetable seasoning>
The system of the vegetable seasoning is irrelevant, and examples include dashi-based, sauce-based, sugar-based, salt-based, vinegar-based, soy sauce-based, miso-based, alcohol-based, oil-based, and spice-based. There are many different names for dashi, including dashi (dashi), soup stock, bouillon, fond de veau, and hot water (tan). In addition, the properties of the present vegetable seasoning are not specified, and examples thereof include liquid (including extracts, squeezed liquids, concentrates thereof, etc.), paste, solid, powder, and the like.

<Cruciferous vegetables>
A cruciferous vegetable is a vegetable whose academic classification is the cruciferous family. Examples of the cruciferous vegetables include cabbage, broccoli, kale, watercress, Japanese mustard spinach, bok choy, radish sprouts, cauliflower, Chinese cabbage, nabanana, takana, and kohlrabi. All or part of the parts (flowers, leaves, stems, etc.) of cruciferous vegetables are used in this vegetable seasoning. One or more of these cruciferous vegetables are employed in the vegetable seasoning, preferably broccoli or cabbage.

<Vegetables other than cruciferous vegetables>
Vegetables other than cruciferous vegetables can be used in this vegetable seasoning. The vegetables may be of any type, but examples include carrots, onions, turnips, radishes, celery, spinach, green peppers, asparagus, young barley leaves, garland chrysanthemums, mustard greens, salad greens, Japanese mustard spinach, Angelica keiskei, sweet potatoes, potatoes, Tomato, morokheiya, paprika, parsley, celery, trefoil, lettuce, radish, shiso, eggplant, green beans, pumpkin, burdock, green onion, ginger, garlic, chive, corn, peas, okra, turnip, cucumber, gourd, zucchini, luffa, bean sprouts, etc. Vegetables other than cruciferous vegetables are preferably carrots, onions and celery. This is because the overall flavor balance is improved.

<Conceptual configuration of the method for producing this vegetable seasoning>
Conceptually, the method for producing the present vegetable seasoning (hereinafter sometimes referred to as "the present production method" in this column) is at least the deodorizing heating and the aroma adding heating. Fragrance-reducing heating refers to heating for the purpose of reducing fragrance. Specifically, grassy smell is reduced. Perfuming heating means heating for the purpose of adding fragrance. Specifically, heated incense is added. The implementation timing of the aroma-applying heating is simultaneous with or after the aroma-reducing heating. A further component of the process is fractionation. The resulting fractions are at least umami components and aroma components. These ingredients are derived from cruciferous vegetables that have been flavored and cooked. It is the following first to third embodiments that embody this manufacturing method.

<First embodiment>
FIG. 1 shows the flow of the manufacturing method according to the first embodiment. The process consists of cutting (S10), baking or frying (S20), cold brewing (S30), solid-liquid separation (S40), concentration (S50), and sterilization and filling (S60). In the present embodiment, at least grilling or sautéing (S20) embodies both the de-fragrant heating and the fragrant heating. Moreover, what embodies the fractionation is at least cold brewing (S30). The first embodiment is characterized in that a seasoning having a relatively low viscosity can be produced, and that it can be easily applied to various foods and drinks.

<Disconnection (S10)>
The purpose of cutting cruciferous vegetables and other vegetables (hereinafter sometimes simply referred to as "vegetables") is to shorten the heating time. Another object is to shorten the extraction time. Some of the vegetables (eg flowers and worm-eaten leaves) can be discarded. The size of the cut vegetables is arbitrary, but preferably about 5 mm to 5 cm.

<Baking or Stir-frying (S20)>
The purpose of grilling or frying the cut vegetables is to suppress the green smell. That is, what is vaporized by grilling or frying the cruciferous vegetables is the grassy smell component (aroma component) of the cruciferous vegetables. Another purpose is to strengthen the richness. That is, what is generated by grilling or stir-frying vegetables is the heated aroma, and what is felt by this is the persistence of the flavor. Heated incense makes people feel rich. The present inventor found that phenylacetaldehyde, in particular, is a component that increases with heating and contributes to richness. It is presumed that phenylalanine, which is a kind of amino acid, was decomposed by heating and produced. Components that contribute to grassiness have a lower boiling point and are relatively more volatile than components that contribute to heated aroma. Insufficient baking or frying does not control the grassiness. If the baking or frying is excessive, the burnt smell becomes strong. A strong burnt odor is avoided. From such a point of view, the temperature for grilling or frying vegetables is 45°C to 200°C, preferably 75°C to 180°C. The baking or frying time is 10 to 120 minutes, preferably 15 to 90 minutes. These methods may be known methods, and examples thereof include kneaders, roasting pots, and the like. The heat source is not limited to fire, and may be IH or the like.

<Draining (S30)>
The purpose of cold brewing is to extract the constituents from grilled or sautéed vegetables. When baked or sautéed vegetables are bathed, the contained ingredients are dissolved. The destination where the component dissolves is water. If the water (solvent) temperature is too low, the extraction time will be long. On the other hand, if the water (solvent) temperature is too high, the vegetable-derived components deteriorate. From such a point of view, the temperature of water (solvent) is preferably 85 to 98°C.

<Solid-liquid separation (S40)>
The purpose of solid-liquid separation is to suppress grassy smell. It is the solid portion of the vegetable that much of the grassy smell of the vegetable remains. By removing the solid portion, grassiness is reduced. Another purpose is to improve the efficiency of post-processes. By removing the solids, the degree of concentration increases in the subsequent concentration step. In addition, by removing the solid portion, the viscosity of the liquid is lowered, making it easier to apply to various foods and drinks. The method of solid-liquid separation may be a known method such as a sieve method or a centrifugal method. The principle of centrifugation may be either a continuous method or a batch method, and an example of a centrifugal separation device is a decanter. Whether or not this step is necessary can be determined in consideration of the final use of the material.

<Concentration (S50)>
The purpose of concentrating the liquid portion (liquid) obtained by solid-liquid separation is to improve the handling of the material. Concentrating a liquid reduces the volume of the liquid. This reduces liquid storage costs. The concentration method may be a known method such as vacuum concentration, membrane concentration, freeze concentration and the like.

<Sterilization and filling (S60)>
In addition to the above, sterilization and filling are appropriately employed in this manufacturing method. These methods may be known methods such as plate sterilization and tubular sterilization.

<Second Embodiment>
FIG. 2 shows the flow of the manufacturing method according to the second embodiment. The process comprises cutting (S10), baking or frying (S20), squeezing (S31), solid-liquid separation (S40), concentration (S50), and sterilization and filling (S60). In the present embodiment, at least grilling or sautéing (S20) embodies both the de-fragrant heating and the fragrant heating. Moreover, what embodies fractionation is at least squeezing (S31). This is only the feature of the manufacturing method according to the second embodiment. Other descriptions are the same as those in the first embodiment. The second embodiment is characterized in that a seasoning having a relatively high viscosity and a high Brix can be produced.

<Squeezing (S31)>
Juice and lees are obtained by squeezing the cut vegetables. That is, the method of squeezing the vegetables may be a known method, such as a compression method or a centrifugal method. Extruders, filter presses, decanters, ginners and the like are examples of juicing devices.

<Third Embodiment>
FIG. 3 shows the flow of the manufacturing method according to the third embodiment. This manufacturing method comprises cutting (S10), branching (S21), squeezing (S31), solid-liquid separation (S40), heat concentration (S51), and sterilization and filling (S60). In the present embodiment, at least the branch (S10) embodies the deodorizing heating. In addition, what embodies the aroma heating is at least the heat concentration (S51). Furthermore, the embodiment of fractionation is at least squeezing (S31). Only the features of the manufacturing method according to the third embodiment will be described below. Other descriptions are the same as those in the first and second embodiments. The third embodiment is characterized in that the inclusion of the blanching step makes it possible to produce a seasoning in which components related to harshness and astringency, such as nitric acid and oxalic acid, are reduced.

<Branch (S21)>
The purpose of blanching cut vegetables is the deactivation of enzymes.
Another purpose is scum removal. The method of blanching the cut vegetables does not matter, and specific examples include steam, warm water, and the like. The temperature for blanching the cut vegetables is 50-100 degrees. The contents of Japanese Patent No. 3771919 are incorporated into the specification of the present application for a specific description of branching.

<Heat Concentration (S51)>
The purpose of heating and concentrating the vegetable liquid obtained by squeezing or solid-liquid separation is to improve the handling of the material. By concentrating the material, the volume can be reduced and storage costs can be reduced. Another purpose is enhancement of richness. By heating and concentrating the vegetable liquid obtained by squeezing or solid-liquid separation, a heated aroma is imparted and the richness is enhanced. In this case, the heating temperature is preferably 45°C to 100°C.

<rich>
"Body" in the present invention is one of sensory characteristics. The main factor for judging richness is flavor persistence, and more preferably, flavor complexity is also taken into consideration.

<Grassiness>
The "grassiness" in the present invention is the grassiness of cruciferous vegetables.

<Sugar content (Brix)>
In the vegetable seasoning containing cruciferous vegetables according to the present embodiment, Brix is not particularly limited, but preferably 1.0 or more and 60.0 or less. A method for measuring Brix may be a known method. An example of the measuring means is an optical refractometer (NAR-3T ATAGO).

<pH>
The pH of the vegetable seasoning containing cruciferous vegetables according to the present embodiment is not particularly limited, but is preferably 4.0 to 7.0. If the pH becomes too low and the sourness becomes strong, the sourness is emphasized, making it difficult to feel the richness. On the other hand, if the pH is too high, strong sterilization is required from the viewpoint of hygiene management, and it is not preferable from the viewpoint of the influence on the flavor and the like. More preferably, the pH is between 5.0 and 7.0.

<Amount of centrifugal sedimentation>
The amount of centrifugal sedimentation is the volume fraction of the amount of sedimentation when the sample is centrifuged under certain conditions. The measurement method employed in this embodiment is as follows. That is, put 10 ml of vegetable seasoning containing cruciferous vegetables in a 10 ml sedimentation tube (graduated spitch glass), and measure the volume of the sediment after centrifugation at 3,000 rpm (1,600 x g) for 10 minutes. . The centrifugal sedimentation amount is not particularly limited, but preferably the centrifugal sedimentation amount at Brix 2.9 is less than 30%. More preferably, the centrifugation amount at Brix 2.9 is less than 5%. Still more preferably, the centrifugation amount at Brix 2.9 is less than 1%. Since the amount of centrifugal sedimentation is small, the viscosity can be lowered, making it easier to apply to various products. The method for reducing the centrifugal sedimentation amount may be a known method, and specific examples include removal of pulp by sieving, removal of pulp by centrifugation, and the like.

<Cumulative % particle size>
A particle diameter is a value obtained by measuring the major diameter of a particle. Here, the term "cumulative a% particle size" refers to the particle size at which the cumulative frequency reaches a% in the particle size distribution obtained by measurement, when the cumulative frequency is calculated with the total volume of the particle population being 100%. That is, the cumulative 50% particle diameter (D50) refers to the particle diameter at the point where the cumulative frequency is 50%. Moreover, the cumulative 90% diameter (D90) refers to the particle diameter at the point where the cumulative frequency is 90%. A means for measuring the particle size is a laser diffraction/scattering particle size distribution analyzer.

The particle size of the vegetable seasoning containing cruciferous vegetables in the present invention is not particularly limited, but D50 is preferably 250 μm or less. Moreover, D90 is preferably 700 μm or less. More preferably, D50 is 100 µm or less. More preferably, D90 is 400 μm or less. By reducing the particle size, the properties become smoother, making it easier to apply to various products. The method for reducing the particle size may be a known method, and specific examples include miniaturization using a fine processor, removal of pulp by sieving, removal of pulp by centrifugation, and the like.

[Evaluation of richness in vegetable seasoning]
<Comparative Example 1>
Broccoli was cut into pieces of about 5 mm, and extracted with water twice the amount of the cut broccoli at 95° C. for 1 hour. A solid portion and a liquid portion were separated by a 0.5 mm mesh sieve, and the liquid portion was used as a sample.

<Example 1>
Broccoli was cut into pieces of about 5 mm and roasted at 140°C. After that, it was extracted at 95° C. for 1 hour with twice the amount of water as the shredded broccoli. A solid portion and a liquid portion were separated by a 0.5 mm mesh sieve, and the liquid portion was used as a sample.

<Comparative Example 2>
The broccoli was cut into pieces of about 5 mm, squeezed with a juice squeezer, and then hot-packed.

<Example 2>
Broccoli was cut into pieces of about 5 mm and roasted at 140°C. Then, hot pack filling was performed after squeezing with a squeezing machine.

<Comparative Example 3>
Cabbage was cut into pieces of about 2 cm and extracted with water twice as much as the cut cabbage at 95° C. for 1 hour. A solid portion and a liquid portion were separated by a 0.5 mm mesh sieve, and the liquid portion was used as a sample.

<Example 3>
Cabbage was cut into pieces of about 2 cm and roasted at 140°C. After that, the cut cabbage was extracted with twice the amount of water at 95° C. for 1 hour. A solid portion and a liquid portion were separated by a 0.5 mm mesh sieve, and the liquid portion was used as a sample.

<Comparative Example 4>
Broccoli, onions, celery, and carrots were cut into pieces of about 2 cm and extracted with hot water at 95° C. for 1 hour with twice the amount of water as the cut vegetables. After removing the solids, the extract was concentrated to Brix 20 by vacuum concentration. Concentrated samples were diluted with water to a Brix of 5.0.

<Example 4>
Broccoli, onions, celery, and carrots were cut into pieces of about 2 cm, and the cut vegetables were roasted at 140°C and then extracted with hot water at 95°C for 1 hour with twice the amount of water as the cut vegetables. After removing the solids, the extract was concentrated to Brix 20 by vacuum concentration. Concentrated samples were diluted with water to a Brix of 5.0.

<Measurement of sugar content (Brix)>
A refractometer (manufactured by NAR-3T ATAGO Co., Ltd.) is used as a sugar content (Brix) measuring instrument for this measurement. The product temperature at the time of measurement was 20°C.

<Measurement of pH>
The pH measuring instrument employed in this measurement is a pH meter (pH METER F-52, manufactured by HORIBA). The product temperature at the time of measurement was 20°C.

<Amount of centrifugal sedimentation>
Put 10 ml of vegetable seasoning (Brix 2.9) containing cruciferous vegetables in a 10 ml sedimentation tube (graduated spitch glass) and centrifuge at 3,000 rpm (1,600 x g) for 10 minutes. was measured.

<Measurement of particle size>
Using a laser diffraction/scattering particle size distribution analyzer ("LA-960" manufactured by HORIBA), measure the particle size (D50) at which the cumulative frequency is 50% and the particle size (D90) at which the cumulative frequency is 90% in terms of volume. The refractive index was "1.60-0.00i", the circulation speed was "3", and the stirring speed was "1".

<Sensory evaluation>
A sensory evaluator (panel) with a keen sense of flavor evaluation was selected. (Comparative Example 1 and Example 1 are collectively referred to as Category 1, and the same shall apply to Categories 2 to 4 below.) For the sensory evaluation, for Category 1 and Category 2, the Brix was adjusted to 2.9 with distilled water. In addition, for Section 3, the Brix was adjusted to 1.9. With respect to Sections 1 to 4, distinguishability evaluation for Comparative Examples and Examples was performed by a three-point identification method by a panel of nine persons.
Furthermore, for each category, Comparative Examples and Examples were compared, and the evaluation of “enhancement of richness and suppression of grassy smell” in flavor was performed by a two-point comparison method by a panel of 11 people. The definition of richness is "persistence" and "complexity" of flavor, and the definition of "complexity" is as follows.
Sensing "complexity": A state in which a lot of flavor is sensed, but a specific flavor is not conspicuous and the flavor cannot be clearly decomposed.

<Sensory Evaluation Criteria>
Judgment of identifiability was based on the evaluation of each panelist, and the binomial distribution probability of individual terms (BINOMDIST function) was judged with a risk rate (P value) of 5%. In the sensory evaluation by the two-point comparison method, a panel evaluated whether the richness of the example was enhanced and the grassy smell was suppressed with the comparative example as a control in the same category.
The evaluation regarding the presence or absence of "strengthening richness and suppressing grassy smell" (○ or ×) is based on the evaluation of each panelist, and the binomial distribution probability (BINOMDIST function) of the individual term is used to determine the risk rate (P value). It was judged at 5%.

<Results>
The result was that the comparative examples and the examples were significantly different and identifiable for each of divisions 1-4. In addition, with respect to each of Classes 1 to 4, the examples showed enhanced richness and suppressed grassy smell compared to the comparative examples.

<Summary>
From the above test results, it was possible to produce an extract (extract) with enhanced richness by extracting water from the cruciferous vegetables that had undergone the grilling or sautéing process and performing solid-liquid separation. Moreover, by squeezing the cruciferous vegetables that have undergone the baking or frying process, it was possible to produce a juice with enhanced richness. Furthermore, the effect of the present invention was confirmed even when other vegetables were used in addition to cruciferous vegetables. Summarizing the above results, it was found that the method for producing the cruciferous vegetable seasoning according to the present invention comprises at least the aroma-reducing heating and the aroma-applying heating. This aroma-applying heating is performed after or at the same time as the aroma-reducing heating.

A field in which the present invention is useful is the manufacture and sale of vegetable seasonings.

Claims (9)

A method for producing a cruciferous vegetable seasoning comprising at least the following steps:
deodorant heating: the cruciferous vegetables are deodorized and heated, and the method of the deodorant heating is brunch ;
Squeezing: Here, the deodorized and heated cruciferous vegetables are squeezed, and the resulting juice is cruciferous vegetable juice.
Perfuming heating: It is the cruciferous vegetable liquid that is perfumed and heated, and the cruciferous vegetable liquid is the juice of the cruciferous vegetable, which is added with the heated aroma. and that this aroma-applying heating is performed after the aroma-reducing heating;
is. The manufacturing method of claim 1,
The endogenous enzymes of the cruciferous vegetables are deactivated by heating the cruciferous vegetables in a deodorized manner. The manufacturing method according to claim 1 or 2,
The deodorizing heating is boiling. The manufacturing method according to any one of claims 1 to 3,
The above-mentioned flavoring heating is heating concentration. A method for producing a cruciferous vegetable seasoning comprising at least the following steps:
Fragrant reduction heating: The cruciferous vegetables are heated to reduce the aroma, and the cruciferous vegetables are heated to reduce the aroma, thereby evaporating the aromatic components contained in the cruciferous vegetables, and heating with aroma: The cruciferous vegetables are heated with aroma, the heated aroma is added thereby, and the aroma-applied heating is performed at the same time as the aroma-reducing heating. ,
Both the de-fragrant heating and the fragrant heating are roasting or frying,
The baking or frying time is 10-120 minutes. 6. The method of claim 5 further comprising the steps of:
Fractionation: What is obtained here is at least an umami component and an aroma component, and these components are derived from cruciferous vegetables that have been flavored and heated.
is. A method for producing a cruciferous vegetable seasoning comprising at least the following steps:
Stir-frying (excluding dry hot air): Cruciferous vegetables are to be stir-fried here, and the stir-frying time is 10 to 120 minutes;
Fractionation: wherein said sautéed cruciferous vegetables are fractionated; and
Solid-liquid separation: Here, it is the fractionated cruciferous vegetables that are solid-liquid separated,
is. A method for producing a cruciferous vegetable seasoning comprising at least the following steps:
Stir-frying (excluding dry hot air): Cruciferous vegetables and non-cruciferous vegetables shall be stir-fried here, and the non-cruciferous vegetables shall be carrots, onions, and celery. ,
Fractionation: wherein said sautéed cruciferous and non-cruciferous vegetables are fractionated; and
Solid-liquid separation: Here, the solid-liquid separation is the above-mentioned fractionated cruciferous vegetables and non-cruciferous vegetables,
is. A method for producing a cruciferous vegetable seasoning comprising at least the following steps:
Stir-frying (except by dry hot air): Cruciferous vegetables shall be stir-fried here, and
Squeezing: wherein said sautéed cruciferous vegetables are squeezed;
is.

Images