JP7389588B2 - Flavored vegetable mix and method for producing flavored vegetable mix - Google Patents
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Description
本発明は、香味野菜ミックス及び香味野菜ミックスの製造方法に関する。 The present invention relates to a flavored vegetable mix and a method for producing a flavored vegetable mix.
にんにく、しょうが等の香味野菜類は、調理の際には、みじん切りにしたり、すりおろしたりして用いるので、不便を感じる消費者も多く、その加工の手間を省くために、予めみじん切りやすりおろしなどの加工を施したものを絞り出しチューブ容器に包装した製品も上市されている。 Many consumers find it inconvenient to use flavored vegetables such as garlic and ginger after they are chopped or grated before cooking. There are also products on the market that are squeezed out and packaged in tube containers.
一方、長ねぎやたまねぎ等の葱類は、にんにく等とひとしく調理に汎用される香味野菜類であり、それらを合わせて配合した調理品も多いが、にんにくと葱類とを合わせて製品とした場合に、にんにくの色調が緑色に変色する緑変の現象が知られていた（例えば非特許文献１参照）。この緑変の現象は、風味や健康に影響はないが、見た目の悪さが消費意欲にかかわるという問題があった。 On the other hand, green onions such as long onions and onions are flavorful vegetables that are commonly used in cooking along with garlic, and there are many cooked products that are made by combining them, but when garlic and green onions are combined into products. In addition, the phenomenon of greening, in which the color of garlic changes to green, was known (for example, see Non-Patent Document 1). Although this phenomenon of greening does not affect flavor or health, there is a problem in that the unsightly appearance affects consumer desire.
にんにくの緑変防止については、特許文献１，２には、ペースト状のにんにく製品を提供するに際しては、にんにくの風味の保存性等の観点からｐＨを５．０以下に調製することが望まれるところ、ｐＨ５．０以下のペースト状に調製されたにんにく自体にも緑変の問題があり、その緑変を防止するには休眠期のにんにく粒を利用するのがよいことが記載されている。 Regarding the prevention of greening of garlic, Patent Documents 1 and 2 state that when providing a paste-like garlic product, it is desirable to adjust the pH to 5.0 or less from the viewpoint of preserving the flavor of garlic. However, it is stated that garlic itself prepared in the form of a paste with a pH of 5.0 or less has the problem of greening, and that it is better to use dormant garlic grains to prevent this greening.
しかしながら、特許文献１，２記載の技術では、ペースト状のにんにく製品のそのにんにく自体の緑変の防止には一定の効果を示すものの、更に葱類と合わせて製品とした場合に生じる緑変については、効果的に防止することができないという問題があった。また、より確実な緑変防止のためには加熱処理によらなければならず（上記特許文献２）、その加熱処理により、にんにくの風味に影響が出てしまうという問題があった。 However, although the techniques described in Patent Documents 1 and 2 are effective to a certain extent in preventing the greening of the garlic itself in paste-like garlic products, they are also effective in preventing the greening that occurs when the garlic is combined with green onions. The problem was that it could not be effectively prevented. Further, in order to more reliably prevent greening, it is necessary to perform heat treatment (Patent Document 2), and there is a problem that the heat treatment affects the flavor of garlic.
よって、本発明の目的は、にんにくと、葱類等のにんにくの緑変を引き起こす香味野菜類とを合わせて製品とする場合であっても、そのにんにくの色調が緑色に変色する緑変を防止することにより、すぐれた品質の製品となすことができる、香味野菜ミックス及び香味野菜ミックスの製造方法を提供することにある。 Therefore, an object of the present invention is to prevent greening, which is a change in the color of garlic to green, even when a product is made by combining garlic and flavored vegetables that cause garlic to turn green, such as onions. The purpose of the present invention is to provide a flavored vegetable mix and a method for producing a flavored vegetable mix, which can produce products of excellent quality.
上記課題を解決するため、本発明者らは鋭意研究した結果、にんにくの粉砕物を適切に処理することにより、にんにくの緑変を引き起こす香味野菜類と合わせて製品とする場合であっても、そのにんにくの色調が緑色に変色する緑変の問題を解決できることを見出し、本発明を完成するに至った。 In order to solve the above problems, the present inventors conducted extensive research and found that by appropriately processing crushed garlic, even when combined with flavored vegetables that cause garlic to turn green, it can be used as a product. The inventors discovered that the problem of greening, in which the color of garlic changes to green, could be solved, and the present invention was completed.
すなわち、本発明は、その第１の観点では、にんにくの粉砕物と、前記にんにく以外のヒガンバナ科植物の可食部の粉砕物とを含有し、ｐＨ３．５～４．３に調整され、前記にんにくの粉砕物の緑変が防止されていることを特徴とする香味野菜ミックスを提供するものである。 That is, in a first aspect of the present invention, the present invention contains a crushed product of garlic and a crushed product of an edible part of a plant of the Amaryllidaceae family other than garlic, and the pH is adjusted to 3.5 to 4.3, and the above-mentioned To provide a flavored vegetable mix characterized in that greening of crushed garlic is prevented.
上記香味野菜ミックスにおいては、前記にんにくの粉砕物を１０～９４質量％含有し、前記にんにく以外のヒガンバナ科植物の可食部の粉砕物を１～８５質量％含有し、前記にんにくの粉砕物、及び前記にんにく以外のヒガンバナ科植物の可食部の粉砕物を合計で１１～９５質量％含有することが好ましい。 The flavored vegetable mix contains 10 to 94% by mass of the crushed garlic, 1 to 85% by mass of the edible parts of Amaryllidaceae plants other than garlic, and the crushed garlic; It is preferable to contain a total of 11 to 95% by mass of crushed edible parts of Amaryllidaceae plants other than garlic.
また、上記香味野菜ミックスにおいては、前記にんにく以外のヒガンバナ科植物の可食部の粉砕物は、長ねぎの粉砕物であることが好ましい。 Furthermore, in the flavored vegetable mix, the crushed edible part of the Amaryllidaceae plant other than garlic is preferably crushed green onion.
また、上記香味野菜ミックスにおいては、更に、しょうがの粉砕物を含有することが好ましい。 Moreover, it is preferable that the above-mentioned flavored vegetable mix further contains ground ginger.
また、上記香味野菜ミックスにおいては、絞り出しチューブ容器に充填されていることが好ましい。 Further, the flavored vegetable mix is preferably filled into a squeeze tube container.
一方、本発明は、その第２の観点では、にんにくの粉砕物と、前記にんにく以外のヒガンバナ科植物の可食部の粉砕物とを、前記にんにくの粉砕物の緑変防止処理を施して混合し、ｐＨ３．５～４．３に調整することを特徴とする香味野菜ミックスの製造方法を提供するものである。 On the other hand, in a second aspect of the present invention, the crushed garlic and the crushed edible parts of Amaryllidaceae plants other than garlic are mixed together after being treated to prevent greening of the crushed garlic. The present invention provides a method for producing a flavored vegetable mix, which is characterized by adjusting the pH to 3.5 to 4.3.
上記香味野菜ミックスの製造方法においては、前記緑変防止処理は、前記にんにくの粉砕物を、前記にんにく以外のヒガンバナ科植物の可食部の粉砕物と混合する前に、ｐＨ４．３未満になるように低ｐＨ処理を施すことであることが好ましい。また、この場合、前記低ｐＨ処理は、前記にんにくの粉砕物を、前記香味野菜ミックスよりも低いｐＨになるように行うことが好ましい。 In the above-mentioned method for producing a flavored vegetable mix, the greening prevention treatment is performed by reducing the pH of the crushed garlic to less than 4.3 before mixing the crushed garlic with the crushed edible parts of Amaryllidaceae plants other than garlic. It is preferable to perform low pH treatment. Moreover, in this case, it is preferable that the low pH treatment is performed so that the crushed garlic has a pH lower than that of the flavored vegetable mix.
また、上記香味野菜ミックスの製造方法においては、前記緑変防止処理は、前記にんにくの粉砕物の含有量を１０質量部としたとき、前記にんにく以外のヒガンバナ科植物の可食部の粉砕物の含有量を３．８質量部以下とすることであることが好ましい。 Further, in the method for producing the flavored vegetable mix, the greening prevention treatment is performed on the crushed edible parts of Amaryllidaceae plants other than garlic, when the content of the crushed garlic is 10 parts by mass. It is preferable that the content is 3.8 parts by mass or less.
また、上記香味野菜ミックスの製造方法においては、前記にんにくの粉砕物の含有量が１０～９４質量％、前記にんにく以外のヒガンバナ科植物の可食部の粉砕物の含有量が１～８５質量％、前記にんにくの粉砕物、及び前記にんにく以外のヒガンバナ科植物の可食部の粉砕物の合計含有量が１１～９５質量％となるように混合することが好ましい。 Further, in the method for producing the flavored vegetable mix, the content of the crushed garlic is 10 to 94% by mass, and the content of the crushed edible parts of Amaryllidaceae plants other than garlic is 1 to 85% by mass. , the crushed garlic, and the crushed edible parts of Amaryllidaceae plants other than garlic are preferably mixed so that the total content is 11 to 95% by mass.
また、上記香味野菜ミックスの製造方法においては、前記にんにく以外のヒガンバナ科植物の可食部の粉砕物は、長ねぎの粉砕物であることが好ましい。 Furthermore, in the method for producing the flavored vegetable mix, the pulverized edible part of the Amaryllidaceae plant other than garlic is preferably a pulverized green onion.
本発明によれば、にんにくと、葱類等のにんにくの緑変を引き起こす香味野菜類を含有する香味野菜ミックスにおいて、そのにんにくの色調が緑色に変色する緑変を防止することにより、すぐれた品質の製品となすことができる。 According to the present invention, in a flavored vegetable mix containing garlic and flavored vegetables that cause garlic to turn green, such as onions, excellent quality can be achieved by preventing greening, in which the color of garlic changes to green. can be made with the following products.
本発明にかかる香味野菜ミックスは、にんにくの粉砕物と、にんにく以外のヒガンバナ科植物の可食部の粉砕物とを含有するものである。そしてそのにんにくの粉砕物の緑変が防止されていることを特徴とするものである。 The flavored vegetable mix according to the present invention contains crushed garlic and crushed edible parts of Amaryllidaceae plants other than garlic. The invention is characterized in that the crushed garlic product is prevented from turning green.
本明細書において「粉砕物」とは香味野菜の通常の調理加工形態であればよく、みじん切り状、おろし状、破砕状、ペースト状等の形態に特に制限はない。 In the present specification, the term "pulverized product" may be any normal cooked and processed form of flavored vegetables, and there is no particular restriction on the form, such as chopped, grated, crushed, paste, etc.
本明細書において「緑変」とは、通常、にんにくの粉砕物が乳白色～黄色を呈するところ、緑色の色調に変化すること、あるいは変化していることをいう。 As used herein, "greening" refers to a change in the color of crushed garlic from milky white to yellow, or a change in color to green.
乳白色～黄色かどうかは、一例として、マンセル色立体にて、色相Ｙにおいて明度が９から１０の全ての彩度のいずれかであるか、明度８における彩度が４から１４のいずれかであるか、明度７の彩度６から１２のいずれかまたは、近似する色を示すことで確認することができる。 For example, whether the color is milky-white to yellow is determined by the fact that, in the Munsell color 3D, the brightness of hue Y is any one of all saturations from 9 to 10, or the saturation at brightness 8 is any one of 4 to 14. This can be confirmed by showing either the brightness of 7 and the saturation of 6 to 12, or a similar color.
緑色かどうかは、一例として、マンセル色立体にて、色相ＧＹにおいて明度が８における４から１０の全ての彩度のいずれかであるか、明度７における彩度が４から１２のいずれかであるか、明度６における彩度が４から１０のいずれかであるか、明度５における彩度が４から８のいずれかであるか、明度４における彩度が４から６のいずれかであるか、色相Ｇにおいて明度が８における４から６の全ての彩度のいずれかであるか、明度７における彩度が４から８のいずれかであるか、明度６における彩度が４から１０のいずれかであるか、明度５における彩度が２から１０のいずれかであるか、明度４における彩度が４から１０のいずれかであるか、明度３における彩度が４から８のいずれかであるか、色相ＢＧにおいて明度が８における４から６の全ての彩度のいずれかであるか、明度７における彩度が４から８のいずれかであるか、明度６における彩度が２から８のいずれかであるか、明度５における彩度が２から８のいずれかであるか、明度４における彩度が４から８のいずれかであるか、明度３における彩度が４から６のいずれかまたは、近似する色を示すことで確認することができる。 Whether it is green or not is determined by, for example, all saturations from 4 to 10 at a lightness of 8 in hue GY in the Munsell color solid, or any of chroma from 4 to 12 at a lightness of 7. or the saturation at lightness 6 is any one from 4 to 10, the saturation at lightness 5 is any one from 4 to 8, or the saturation at lightness 4 is any one from 4 to 6, In hue G, the brightness is any one of all saturations from 4 to 6 at a brightness of 8, or the saturation at a brightness of 7 is any one from 4 to 8, or the saturation at a brightness of 6 is any of 4 to 10. , the saturation at lightness 5 is between 2 and 10, the saturation at lightness 4 is between 4 and 10, or the saturation at lightness 3 is between 4 and 8. Or, in hue BG, the brightness is any of the saturations from 4 to 6 at a brightness of 8, or the saturation at the brightness of 7 is any from 4 to 8, or the saturation at the brightness of 6 is from 2 to 8. The saturation at a lightness level of 5 is either 2 to 8, or the saturation at a lightness level of 4 is any one of 4 to 8, or the saturation at a lightness level of 3 is any of 4 to 6. Alternatively, it can be confirmed by showing similar colors.
緑変確認方法の一例としては、香味野菜ミックスを包装容器に入れ４０℃、湿度８０％で保存し、２４時間以内で色調が緑色に変化することにより確認でき、この緑変を経た後、緑色は退色し褐変が促進される。その緑変は光学測定することもできる。 An example of how to confirm greening is to store a flavored vegetable mix in a packaging container at 40°C and 80% humidity, and check if the color changes to green within 24 hours. The color fades and browning is accelerated. The green discoloration can also be optically measured.
本発明にかかる香味野菜ミックスには、にんにくの粉砕物を１０～９４質量％含有せしめることが好ましく、好ましくは１５～４０質量％、更に２０～３０質量％含有せしめることがより好ましい。また、にんにく以外のヒガンバナ科植物の可食部の粉砕物を、１～８５質量％含有せしめることが好ましく、好ましくは１０～４０質量％、更に１０～２０質量％含有せしめることがより好ましい。また、そのにんにくの粉砕物とにんにく以外のヒガンバナ科植物の可食部の粉砕物との合計で１１～９５質量％含有せしめることが好ましく、好ましくは２５～８０質量％、更に３０～５０質量％含有せしめることがより好ましい。上記範囲未満であると、各香味野菜をミックスして調理品にその風味等を付与する効果に乏しくなる場合がある。また、上記範囲を超えると、他の素材を含有せしめることが困難になる場合がある。 The flavored vegetable mix according to the present invention preferably contains 10 to 94% by mass of crushed garlic, preferably 15 to 40% by mass, and more preferably 20 to 30% by mass. Further, it is preferable to contain 1 to 85% by mass of crushed edible parts of Amaryllidaceae plants other than garlic, preferably 10 to 40% by mass, and more preferably 10 to 20% by mass. Further, the total content of the crushed garlic and the crushed edible parts of Amaryllidaceae plants other than garlic is preferably 11 to 95% by mass, preferably 25 to 80% by mass, and more preferably 30 to 50% by mass. It is more preferable to include it. If it is less than the above range, the effect of mixing each flavored vegetable and imparting its flavor etc. to the cooked product may be poor. Furthermore, if the content exceeds the above range, it may become difficult to incorporate other materials.
本発明において、にんにく以外のヒガンバナ科植物としては、それと合わせるにんにくに緑変を引き起こす可食植物であればよく、特に制限はないが、例えば長ねぎ、あさつき、たまねぎ、西洋ねぎ、エシャロット、にら等の葱類が挙げられる。これらは２種以上を併用してもよい。 In the present invention, plants of the Amaryllidaceae family other than garlic may be any edible plants that cause greening of the garlic to which they are combined, and are not particularly limited. Examples include green onions such as Two or more of these may be used in combination.
上記香味野菜ミックスには、限定されない任意の態様において、しょうが、大根、みょうが、しそ、みつ葉、セロリ、パセリ、わさび、ごま、松の実、くるみ、桜えび、ちりめんじゃこ等を加えることができる。具体的にはしょうがを含有せしめてもよい。この場合、しょうがの粉砕物を１０～６５質量％含有せしめることが好ましく、好ましくは１０～４０質量％、更に１５～３０質量％含有せしめることがより好ましい。また、そのにんにくの粉砕物とにんにく以外のヒガンバナ科植物の可食部の粉砕物としょうがの粉砕物の合計で４０～９５質量％含有せしめることが好ましく、好ましくは５０～８０質量％、更に６０～７０質量％含有せしめることがより好ましい。上記範囲未満であると、各香味野菜をミックスして調理品にその風味等を付与する効果に乏しくなる場合がある。また、上記範囲を超えると、他の素材を含有せしめることが困難になる場合がある。 In any non-limiting embodiment, ginger, radish, myoga, perilla, mitsuba, celery, parsley, wasabi, sesame, pine nuts, walnuts, sakura shrimp, chirimenjako, etc. can be added to the flavored vegetable mix. Specifically, ginger may be included. In this case, the content of ground ginger is preferably 10 to 65% by mass, preferably 10 to 40% by mass, and more preferably 15 to 30% by mass. In addition, the total content of the crushed garlic, the crushed edible parts of Amaryllidaceae plants other than garlic, and the crushed ginger is preferably 40 to 95% by mass, preferably 50 to 80% by mass, and more preferably 60% by mass. More preferably, the content is 70% by mass. If it is less than the above range, the effect of mixing each flavored vegetable and imparting its flavor etc. to the cooked product may be poor. Furthermore, if the content exceeds the above range, it may become difficult to incorporate other materials.
なお、上記香味野菜の粉砕物の好ましい含有量は、その香味野菜としてホール、フレーク、パウダー状等の乾燥物の状態に調製された素材等を用いた場合には、湿重量、すなわち当該香味野菜の生鮮換算の値であるものとする。具体的には、例えば、日本食品標準成分表によれば、にんにくは水分が６３．９％であり、根深ねぎは水分が８９．６％であるので、このような値を用いて生鮮換算され得る。 In addition, the preferable content of the above-mentioned pulverized flavored vegetables is the wet weight, that is, when the flavored vegetables are dried materials such as wholes, flakes, or powders. The value shall be the fresh equivalent value. Specifically, for example, according to the Japanese Food Standard Table of Food Composition, garlic has a moisture content of 63.9% and Nebuka green onion has a moisture content of 89.6%, so these values are used to calculate freshness. obtain.
本発明においては、上記した素材以外にも、他の素材を適宜含有せしめてもよい。酸味料、糖類、加工デンプン、食塩、調味料、増粘剤、アルコール製剤、糖アルコール、野菜、果実、香辛料、ハーブ、香料等が挙げられる。 In the present invention, other materials may be appropriately contained in addition to the materials described above. Examples include acidulants, sugars, modified starches, salt, seasonings, thickeners, alcohol preparations, sugar alcohols, vegetables, fruits, spices, herbs, fragrances, and the like.
本発明においては、上記にんにくの粉砕物には、にんにく以外のヒガンバナ科植物の可食部の粉砕物と混合する際、緑変防止処理を施す必要がある。すなわち、にんにくの粉砕物が葱類等と合わされるとにんにくの色調が緑色に変化する緑変が生じるところ、その際に緑変防止処理を施すことにより、製品としたときにも色調変化が防止される。以下、その緑変防止処理について説明する。 In the present invention, the crushed garlic must be treated to prevent greening when mixed with the crushed edible parts of Amaryllidaceae plants other than garlic. In other words, when crushed garlic is mixed with green onions etc., the color of garlic changes to green (greening), but by applying greening prevention treatment at that time, this color change is also prevented when it is made into a product. be done. The greening prevention process will be explained below.
（低ｐＨ処理）
限定されない任意の態様において、緑変防止処理は、にんにくの粉砕物を、にんにく以外のヒガンバナ科植物の可食部の粉砕物と混合する前に、ｐＨ４．３未満になるようにする処理である。この低ｐＨ処理は、にんにくの風味維持の観点からは、ｐＨ２．７以上ｐＨ４．３未満で行うことが好ましい。また、緑変防止効果を高める観点ではｐＨ２．７以上ｐＨ３．２以下で行うことが好ましい。その際、得られる香味野菜ミックスよりも低いｐＨ、より具体的にはｐＨの値にして０．３～１．１分低い値のｐＨになるように行うことを目安に、緑変抑制のための低ｐＨ処理を行ってもよい。
(Low pH treatment)
In any non-limiting embodiment, the greening prevention treatment is a treatment in which the pH of the crushed garlic is reduced to less than 4.3 before mixing with the crushed edible parts of Amaryllidaceae plants other than garlic. . This low pH treatment is preferably carried out at a pH of 2.7 or more and less than 4.3 from the viewpoint of maintaining the flavor of garlic. Further, from the viewpoint of enhancing the effect of preventing greening, it is preferable to carry out the treatment at a pH of 2.7 or more and 3.2 or less. At that time, in order to suppress greening, the pH should be lower than that of the resulting flavored vegetable mix, more specifically, the pH should be 0.3 to 1.1 minutes lower than the resulting flavored vegetable mix. A low pH treatment may also be performed.
低ｐＨ処理は、にんにくの粉砕物が所定のｐＨになるようにすればよく、その処理は、例えば酸味料の添加により行なうことができる。この低ｐＨ処理を効率よく行なうには、混合、攪拌、浸漬等の処理をすればよく、装置や処理量により一概にはいえないが、例えば攪拌又は浸漬であれば、１分間以上撹拌又は浸漬する処理であることが好ましい。酸味料としては、通常食用に用いられるものを使用すればよく、特に制限はない。例えばクエン酸、酢酸、フィチン酸、グルコン酸、発酵乳酸、リンゴ酸、コハク酸、フマル酸、酒石酸、アスコルビン酸、アジピン酸等が挙げられる。酸味料は２種以上を併用してもよい。このとき酸味料による低ｐＨ処理の効果を妨げない範囲であれば、適宜他の素材とともに低ｐＨ処理を行ってもよい。例えば、ソルビトール等の糖アルコール類は、にんにくの粉砕物に酸味料による低ｐＨ化の効果を万遍なく付与するのに、効果的である場合がある。 The low pH treatment may be carried out so that the crushed garlic has a predetermined pH, and this treatment can be carried out, for example, by adding an acidulant. In order to efficiently perform this low pH treatment, treatment such as mixing, stirring, and immersion can be used. Although it cannot be said unconditionally depending on the equipment and processing amount, for example, if stirring or immersion is used, stirring or immersion for more than 1 minute is sufficient. It is preferable that the treatment be performed in such a manner that the As the acidulant, those commonly used for food may be used, and there are no particular limitations. Examples include citric acid, acetic acid, phytic acid, gluconic acid, fermented lactic acid, malic acid, succinic acid, fumaric acid, tartaric acid, ascorbic acid, and adipic acid. Two or more types of acidulants may be used in combination. At this time, as long as the effect of the low pH treatment using the acidulant is not hindered, the low pH treatment may be performed together with other materials as appropriate. For example, sugar alcohols such as sorbitol may be effective in uniformly imparting the pH lowering effect of an acidulant to crushed garlic.
上記した低ｐＨ処理の後には、にんにくの粉砕物は、にんにく以外のヒガンバナ科植物の可食部の粉砕物と混合されてよい。その際、必要に応じて他の原料を共に混合してもよい。ただし、本発明にかかる香味野菜ミックスは、最終ｐＨがｐＨ３．５～４．３となるように調製される。これにより、緑変防止の効果を効果的に維持することができる。また、風味の維持にも問題がない。なお、ｐＨ３．５未満では、風味が酸っぱくなりやすい。 After the above-described low pH treatment, the crushed garlic may be mixed with the crushed edible parts of Amaryllidaceae plants other than garlic. At that time, other raw materials may be mixed together if necessary. However, the flavored vegetable mix according to the present invention is prepared to have a final pH of 3.5 to 4.3. Thereby, the effect of preventing greening can be effectively maintained. Moreover, there is no problem in maintaining the flavor. Note that if the pH is less than 3.5, the flavor tends to be sour.
（配合調整）
限定されない任意の別の態様において、緑変防止処理は、にんにくの粉砕物を、にんにく以外のヒガンバナ科植物の可食部の粉砕物と混合する際に、配合を調整する処理である。より具体的には、にんにくの粉砕物の含有量を１０質量部としたとき、にんにく以外のヒガンバナ科植物の可食部の粉砕物の含有量を３．８質量部以下とする処理である。その際、必要に応じて、任意のタイミングで他の原料を共に混合してもよい。ただし、本発明にかかる香味野菜ミックスは、上述したとおり最終ｐＨがｐＨ３．５～４．３となるように調製される。これにより、緑変防止の効果を効果的に維持することができる。また、風味の維持にも問題がない。なお、ｐＨ３．５未満では、風味が酸っぱくなりやすい。
(mixture adjustment)
In another non-limiting embodiment, the greening prevention treatment is a treatment that adjusts the blend when mixing crushed garlic with crushed edible parts of Amaryllidaceae plants other than garlic. More specifically, when the content of crushed garlic is 10 parts by mass, the content of crushed edible parts of Amaryllidaceae plants other than garlic is 3.8 parts by mass or less. At that time, other raw materials may be mixed together at any timing as necessary. However, the flavored vegetable mix according to the present invention is prepared to have a final pH of 3.5 to 4.3, as described above. Thereby, the effect of preventing greening can be effectively maintained. Moreover, there is no problem in maintaining the flavor. Note that if the pH is less than 3.5, the flavor tends to be sour.
本発明にかかる香味野菜ミックスは、ビンや小袋、パウチ、チューブ等の容器に充填し包装することが好ましい。これによれば、内容物の新鮮さを、より長期にわたって保つことができる。更には、絞り出しチューブ容器に充填し、包装することが好ましい。これによれば、調理の際等の使用時には、容器の側面を圧迫することにより内容物を押出して適量排出させることができ、その使用者に煩わしさを感じさせることがない。 The flavored vegetable mix according to the present invention is preferably filled and packaged in containers such as bottles, sachets, pouches, and tubes. According to this, the freshness of the contents can be maintained for a longer period of time. Furthermore, it is preferable to fill it into a squeeze tube container and package it. According to this, when using the container for cooking, etc., by pressing the side surface of the container, the contents can be pushed out and discharged in an appropriate amount, and the user does not feel any trouble.
以下に実施例を挙げて本発明を更に具体的に説明する。ただし、これらの実施例は本発明の範囲を限定するものではない。 The present invention will be explained in more detail with reference to Examples below. However, these Examples do not limit the scope of the present invention.
＜試験例１＞
（比較例１）
表１に示す原料を使用して、比較例１の香味野菜ミックスを調製した。具体的には、休眠期おろしにんにく（解凍）と水、ソルビトールを高速攪拌装置にて１．５分間攪拌し、その後加工デンプン、食塩、増粘剤、アルコール製剤、おろししょうが（解凍）、みじん切り長ねぎ（解凍）、酸味料を更に加え、高速攪拌装置にて２分攪拌した。撹拌を完了した粉砕物を、絞り出しチューブ容器に充填した。
<Test Example 1>
(Comparative example 1)
A flavored vegetable mix of Comparative Example 1 was prepared using the raw materials shown in Table 1. Specifically, dormant grated garlic (thawed), water, and sorbitol are stirred for 1.5 minutes using a high-speed stirring device, and then processed starch, salt, thickener, alcohol preparation, grated ginger (thawed), and chopped length are mixed. Green onions (thawed) and acidulant were further added, and the mixture was stirred for 2 minutes using a high-speed stirring device. The pulverized product that had been stirred was squeezed out and filled into a tube container.
（参考例１）
表１に示す原料を使用して、長ねぎを配合しない以外は比較例１の調製と同様にして、参考例１の香味野菜ミックスを調製した。
(Reference example 1)
Using the raw materials shown in Table 1, a flavored vegetable mix of Reference Example 1 was prepared in the same manner as in Comparative Example 1 except that green onions were not added.
（実施例１，２）
表１に示す原料を使用して、実施例１，２の香味野菜ミックスを調製した。具体的には、休眠期おろしにんにく（解凍）と水、酸味料、ソルビトールを高速攪拌装置にて１．５分間攪拌した。このときｐＨはｐＨ２．７～３．３であった。その後加工デンプン、食塩、増粘剤、アルコール製剤、おろししょうが（解凍）、みじん切り長ねぎ（解凍）を更に加え、高速攪拌装置にて２分間攪拌した。混合を完了した粉砕物を、絞り出しチューブ容器に充填した。
(Example 1, 2)
The flavored vegetable mixes of Examples 1 and 2 were prepared using the raw materials shown in Table 1. Specifically, dormant grated garlic (thawed), water, acidulant, and sorbitol were stirred for 1.5 minutes using a high-speed stirring device. At this time, the pH was 2.7 to 3.3. Thereafter, modified starch, salt, thickener, alcohol preparation, grated ginger (thawed), and chopped green onions (thawed) were further added, and the mixture was stirred for 2 minutes using a high-speed stirring device. The mixed pulverized product was squeezed and filled into a tube container.
（実施例３，４）
表１に示す原料を使用して、実施例３，４の香味野菜ミックスを調製した。具体的には、すべての原料を混合して高速攪拌装置にて２分間攪拌し、撹拌を完了した粉砕物を絞り出しチューブ容器に充填した。
(Examples 3 and 4)
The flavored vegetable mixes of Examples 3 and 4 were prepared using the raw materials shown in Table 1. Specifically, all the raw materials were mixed and stirred for 2 minutes using a high-speed stirring device, and the pulverized product after stirring was squeezed out and filled into a tube container.
得られた各香味野菜ミックスについて、包装容器に充填した状態で、５５℃、湿度８０％で、２４時間保存したときの色調変化を、それぞれ下記基準により評価した。また、比較例１以外の香味野菜ミックスについては、風味についても官能評価を行い、パネラー５人による香りと味の評価を集約することによる評価結果を得た。 Each of the obtained flavored vegetable mixes was stored in a packaging container at 55° C. and 80% humidity for 24 hours, and the color tone change was evaluated according to the following criteria. In addition, for the flavor vegetable mixes other than Comparative Example 1, sensory evaluation was also performed on flavor, and evaluation results were obtained by combining the evaluations of aroma and taste by five panelists.
なお、図１に、実施例１に相当するサンプルの当該色調変化と、比較例１に相当するサンプルの当該色調変化とを、写真で示す。 Note that FIG. 1 shows photographs of the color tone change of the sample corresponding to Example 1 and the color tone change of the sample corresponding to Comparative Example 1.
（評価基準）
○：緑変なし
△：わずかな色調変化を認める
×：緑変あり
××：大きく緑変あり
結果を表２に示す。
(Evaluation criteria)
○: No green discoloration △: Slight color change observed ×: Green discoloration XX: Significant green discoloration The results are shown in Table 2.
その結果、以下のことが明らかとなった。 As a result, the following became clear.
（１）比較例１にみられるように、にんにく１０質量部に対して、長ねぎ７．９質量部を配合し、にんにくに対して低ｐＨ処理を施さないで調製した香味野菜ミックスでは、緑変が顕著であった。 (1) As seen in Comparative Example 1, in the flavored vegetable mix prepared by blending 7.9 parts by mass of long onions to 10 parts by mass of garlic and without applying low pH treatment to the garlic, green The change was noticeable.
（２）参考例１にみられるように、長ねぎを配合しない参考例の香味野菜ミックスでは、緑変は起こらなかった。 (2) As seen in Reference Example 1, greening did not occur in the flavored vegetable mix of Reference Example in which green onions were not added.
（３）実施例１，２にみられるように、にんにくに対して低ｐＨ処理を施したうえ、長ねぎと混合して調製した香味野菜ミックスでは、上記保存条件で緑変がなく、風味も問題がないという評価であった。 (3) As seen in Examples 1 and 2, the flavored vegetable mix prepared by applying low pH treatment to garlic and mixing it with green onions does not turn green under the above storage conditions and has no flavor. The evaluation was that there were no problems.
（４）実施例３，４にみられるように、にんにく１０質量部に対して、長ねぎ３．８質量部を配合して調製した香味野菜ミックスでは、にんにくに対して低ｐＨ処理を施さないで調製しても、緑変は起こらなかった。また、風味も問題がないという評価であった。 (4) As seen in Examples 3 and 4, in the flavored vegetable mix prepared by blending 3.8 parts by mass of long onions to 10 parts by mass of garlic, the garlic was not subjected to low pH treatment. No green discoloration occurred even after preparation. In addition, the flavor was also evaluated to be satisfactory.
以上から、にんにくを含有する香味野菜ミックスでは、長ねぎの配合により緑変が起こり、にんにくに予め低ｐＨ処理を施すことにより、その緑変を防げることが明らかとなった。また、長ねぎの配合割合が所定量以下の場合には、最終ｐＨをｐＨ４．３以下に調整することのみで、緑変を防げることが明らかとなった。 From the above, it has become clear that in a flavored vegetable mix containing garlic, greening occurs due to the addition of long onions, and that greening can be prevented by pre-low pH treatment of garlic. Furthermore, it has been revealed that when the blending ratio of green onions is less than a predetermined amount, greening can be prevented simply by adjusting the final pH to 4.3 or less.
＜試験例２＞
（実施例５～１０）
表３に示す原料を使用して、実施例５～１０の香味野菜ミックスを調製した。具体的には、酸味料として発酵乳酸、グルコン酸、クエン酸、酢酸、及びフィチン酸からなる各種のものを用いた以外は、実施例１，２と同様にして香味野菜ミックスを調製し、絞り出しチューブ容器に充填した。
<Test Example 2>
(Examples 5 to 10)
Using the raw materials shown in Table 3, flavored vegetable mixes of Examples 5 to 10 were prepared. Specifically, a flavored vegetable mix was prepared in the same manner as in Examples 1 and 2, except that various acidulants consisting of fermented lactic acid, gluconic acid, citric acid, acetic acid, and phytic acid were used, and the mixture was squeezed out. Filled into a tube container.
得られた各香味野菜ミックスについて、包装容器に充填した状態で、４０℃、湿度８０％で、２４時間保存したときの色調変化と風味について、試験例１と同様にして評価した。 Each of the obtained flavored vegetable mixes was stored in a packaging container at 40° C. and 80% humidity for 24 hours, and evaluated in the same manner as Test Example 1 for color change and flavor.
結果を表４に示す。 The results are shown in Table 4.
その結果、実施例５～１０にみられるように、各種の酸味料を用い、にんにくに予め低ｐＨ処理を施して調製した香味野菜ミックスでは、上記保存条件で緑変がなく、風味も問題がないという評価であった。 As a result, as seen in Examples 5 to 10, flavored vegetable mixes prepared by using various acidulants and applying low pH treatment to garlic in advance did not turn green under the above storage conditions and had no problems with flavor. The evaluation was that there was no such thing.
よって、酸味料の種類によらずに緑変防止効果が得られることが明らかとなった。 Therefore, it has become clear that the greening prevention effect can be obtained regardless of the type of acidulant.
（実施例１１）
生の休眠期にんにく片２９質量部と水５．８質量部、酸味料１．７質量部、ソルビトール９質量部を高速攪拌装置にて１．５分間粉砕・攪拌し、おろし状に粉砕した。このときｐＨはｐＨ２．７～３．３であった。その後加工デンプン５質量部、食塩３質量部、増粘剤０．５質量部、アルコール製剤１０質量部、生しょうが片２５質量部、生長ねぎ１１質量部を更に加え、高速攪拌装置にて２分間粉砕・攪拌した。混合を完了した粉砕物を、絞り出しチューブ容器に充填し香味野菜ミックス（最終ｐＨ３．８２）を得た。得られた各香味野菜ミックスを、包装容器に充填した状態で、４０℃、湿度８０％で、２４時間保存し確認したところ、緑変は発生せず風味もよい香味野菜ミックスであった。
(Example 11)
29 parts by mass of raw dormant garlic cloves, 5.8 parts by mass of water, 1.7 parts by mass of acidulant, and 9 parts by mass of sorbitol were crushed and stirred for 1.5 minutes using a high-speed stirring device to be ground into grated pieces. At this time, the pH was 2.7 to 3.3. Thereafter, 5 parts by mass of modified starch, 3 parts by mass of salt, 0.5 parts by mass of thickener, 10 parts by mass of alcohol preparation, 25 parts by mass of fresh ginger pieces, and 11 parts by mass of fresh green onions were further added, and the mixture was stirred for 2 minutes using a high-speed stirring device. It was crushed and stirred. The mixed pulverized product was squeezed and filled into a tube container to obtain a flavored vegetable mix (final pH 3.82). When each of the obtained flavored vegetable mixes was stored in a packaging container at 40° C. and 80% humidity for 24 hours and confirmed, the flavored vegetable mixes did not undergo green discoloration and had good flavor.
（実施例１２）
乾燥休眠期にんにくフレーク１０．１５質量部と水２４．６５質量部、酸味料１．７質量部、ソルビトール９質量部を高速攪拌装置にて１．５分間攪拌し、おろし状に粉砕した。このときｐＨはｐＨ２．７～３．３であった。その後加工デンプン５質量部、食塩３質量部、増粘剤０．５質量部、アルコール製剤１０質量部、おろししょうが（解凍）２５質量部、きざみ長ねぎ１１質量部を更に加え、高速攪拌装置にて２分間攪拌した。混合を完了した粉砕物を、絞り出しチューブ容器に充填し香味野菜ミックス（最終ｐＨ３．８２）を得た。得られた各香味野菜ミックスを、包装容器に充填した状態で、４０℃、湿度８０％で、２４時間保存し確認したところ、緑変は発生せず風味もよい香味野菜ミックスであった。
(Example 12)
10.15 parts by mass of dried dormant garlic flakes, 24.65 parts by mass of water, 1.7 parts by mass of acidulant, and 9 parts by mass of sorbitol were stirred for 1.5 minutes using a high-speed stirring device and pulverized into graters. At this time, the pH was 2.7 to 3.3. Thereafter, 5 parts by mass of modified starch, 3 parts by mass of salt, 0.5 parts by mass of thickener, 10 parts by mass of alcohol preparation, 25 parts by mass of grated ginger (thawed), and 11 parts by mass of chopped long onions were further added, and the mixture was placed in a high-speed stirring device. and stirred for 2 minutes. The mixed pulverized product was squeezed and filled into a tube container to obtain a flavored vegetable mix (final pH 3.82). When each of the obtained flavored vegetable mixes was stored in a packaging container at 40° C. and 80% humidity for 24 hours and confirmed, the flavored vegetable mixes did not undergo green discoloration and had good flavor.
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| A.A. Carbonell-Barrachina ら，Development of a High Sensory Quality Garlic Paste，Journal of Food Science，2003年，Vol.68, Nr.7，p.2351-2355 |
| Jin-Sook Cho ら，Effects of Heating, pH, Salts and Organic Acids on Color Changes of Ground Garlic，Korean Journal of Food Science Technology，1999年，Vol.31, No.2，p.399-403 |
| 今井 真介，調理研究から始まった、涙の出ないタマネギの開発，日本調理科学会誌，2017年，Vol.50, No.3，p.114-117 |
| 山崎 賀久，ニンニク加工食品緑変色の原因と対策設定に関する研究，岩手大学リポジトリ，岩手大学，2017年03月22日 |
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