JPS6070046A - Preparation of vegetable extract - Google Patents

Abstract

PURPOSE:To prepare a vegetable extract, by extracting a water-soluble component among sweet and strong components of vegetable of its own which are produced when a vegetable and fats oils are heated. CONSTITUTION:5-50wt% thinly cut or ground vegetable is added to vegetable fats and oils, kept at 1-150 deg.C for <=80hr, the oil phase is separated to give the vegetable residue, or 5-50wt% thinly cut or ground vegetable is added to vegetable fats and oils, heated at 110-200 deg.C, kept at the same temperature for <=60min in the case of necessity, and the oil phase is separated. 1pt.wt. of the prepared vegetable residue is blended with 0.05-1pt.wt. water, the blend is heated at 20-100 deg.C, and the vegetable residue is separated and removed to give an extracted solution.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a vegetable extract that takes advantage of the sweetness and richness characteristic of vegetables that are produced when vegetables are heated with oil and fat.

The present inventors previously developed a method for producing flavored oil (Japanese Unexamined Patent Publication No. 5
No. 6-58450, JP-A-57-174068, etc.).

This flavored oil imparts a desirable taste, aroma, and flavor to various dishes, and does not dissipate even when heated, making it an oil with new functions. However, these production methods use large amounts of vegetables, and it has been desired to effectively utilize the resulting vegetable residues. As a result of making various efforts to effectively utilize this vegetable residue (no changes have been made to the revised contents of the specification), the inventors of the present invention discovered that when water is added to this vegetable residue and heated to a high temperature, the extract that was not extracted by the fats and oils is extracted. The present invention was completed based on the discovery that a vegetable extract having a desirable flavor and richness as a vegetable extract can be obtained by removing oil from this extract and then condensing it.

That is, in the present invention, shredded or ground vegetables are added to vegetable edible fat at a ratio of 5% to 50% based on the fat and oil, heated to 110°C to 200°C, and heated to 60°C if necessary.
The first step is to collect the vegetable residue after holding it at 110°C to 200°C for a period of 0 minutes or less, so that the vegetable residue is 0.05 parts to 1 part by weight per 1 mm part of water. This is a method for producing a vegetable extract, which is characterized by adding water to the mixture, heating it to 20°C to 100°C, and then performing a second step of removing residual vegetables to obtain an extract.

The raw material oil for the flavor oil used in the present invention may be any edible oil or fat obtained from plant seeds.

Specifically, examples include corn oil, cottonseed oil, rice oil, Japanese mackerel oil, sunflower oil, palm oil, hydrogenated fats and oils, etc. Corn oil, cottonseed oil, rice oil, and palm oil, which have good stability, are preferred. Animal f (When using fats and oils with low heat stability such as fats and oils, it is undesirable because it causes cracking after heating and has poor storage stability.
They can be used alone or in combination of two or more. These raw material fats and oils may be any fats and oils that have undergone a normal refining process, but as a guideline for refining, any fats and oils that have physical properties that conform to the Japanese Agricultural Standards (JAS) edible refined fats and oils are sufficient.

Shredded or ground vegetables are added to these raw fats and oils. Vegetables to add include stem vegetables, stem vegetables, flower vegetables, fruit vegetables, root vegetables, etc., as long as they have a pleasant flavor.Specifically, cabbage, lettuce, shungiku (stem vegetables), Examples include burdock, carrots, ginger, garlic (root vegetables), celery, onions, green onions, butterbur (stem vegetables), cauliflower, and broccoli (flower vegetables).

Wash these vegetables thoroughly and remove unnecessary parts.
After, ,j;- (72: no change in content), shredded 81,
Grind as much as you like. For the shredding or grinding method, any suitable device or device may be used, and specifically, commercially available food cutters, speed kneaders, speed mills, and similar devices may be used. The size of shredded or ground vegetables (the length of one vegetable piece may be 2 mm or less, and the lower limit may be ground into a paste (not particularly limited. If it is (], it is efficient. If the length of the vegetable pieces is 211II11 or more,
The flavor of the vegetables cannot be efficiently extracted, resulting in a large amount of vegetables being used, and the time required to extract the vegetable flavor becomes longer, which is undesirable. Although only one type of vegetable may be added, it is also possible to add two or more types of vegetables to create a flavored oil with new multiple aromas and flavors.

The best results can be obtained if the amount of vegetables added is 5% by weight or less per 50% by weight of fats and oils.

If it is less than 5% by weight, vegetables will not hang well, and the flavored oil of the present invention will have little effect. Moreover, if it is 50 or more, it is not preferable because there are too many vegetables and the efficiency of extraction of vegetable flavor is poor.

5- Specifications: 110°C to 20°C (no change in content) One method of the present invention is to heat oil and fat to which vegetables have been added at 110°C to 20°C.
Heat to 0°C and 110°C for up to 60 minutes if necessary.
Maintain the temperature between 200°C and 200°C. In order to prevent vegetables from burning during heating and to maintain moisture evaporation in vegetables, it is preferable to heat and maintain the raw material oil while stirring the raw material fat as necessary. More preferably, the vegetables are not only heated within the above range, but also heated in advance at 90°C to 105°C until the moisture in the vegetables substantially evaporates, and then heated at 110°C to 2°C.
A more desirable flavor can be imparted by heating to 00°C.

After heating, the oil is cooled by allowing it to cool or by forcibly cooling it by heat exchange.

After cooling, the vegetable residue is collected and the oil phase is removed.

The most preferable method for collecting vegetable residue is filtration, but separation operations commonly used in the field are also sufficient. Furthermore, two or more types of separation operations may be used in combination as appropriate to reduce the content of impurities.

Alternatively, the flavor oil may be extracted in two stages. The first stage extracts the strong flavor of vegetables such as raw nail flavor and spiciness. In addition, allium vegetables such as garlic, onions, and long onions can be transferred to fats and oils without changing the sulfur components in the vegetables, and can suppress the generation of irritating taste or off-flavor when heated later. The holding temperature and time are 1.80 hours or less at a temperature of 150°C; below this temperature, sufficient vegetable components cannot be extracted, and above this temperature, the flavor of the vegetables will change, and the overall flavor may deteriorate. becomes weaker.

Next, as a second step, the retained vegetable-containing fat and oil is separated into an oil phase and vegetable residue (2). The most preferable separation method is filtration, but centrifugal separation may also be used. It is necessary to minimize the amount of oil trapped in leftover vegetables, thereby preventing the sulfur component from deteriorating in the next heating step.

Next, as the third step, vegetable oil is added to the vegetable residue (■) from the second step, and the amount of vegetable residue is 05% to 50% based on the fat and oil.
After binding by hand and heating to 110°C to 200°C and maintaining it at 110°C to 200°C for up to 60 minutes if necessary, remove the oil phase from the Chinese text in the specification (no change to F' temporary τ). Add 1 q of leftover vegetables.

Next, as a fourth step, add the vegetable residue to 1 part by weight of water.
Add water to 0.05 part by weight to 1 part by weight of sea urchin, heat to 20°C to 100°C, and then prepare vegetable residue.
By removing the water-soluble extract, the water-soluble extract is extracted. If the amount of water added is less than 0.05 part by weight of vegetable residue per 1 part by weight of water, the concentration of the extracted extract will be low and no effect can be expected if it is left as is, and it will take a long time to concentrate. Moreover, if the amount of vegetable residue is 1 part or more, there will be too much vegetable residue, and the extraction efficiency will be poor, and the vegetable extract will not be extracted sufficiently. The heating method is not particularly limited, and as long as the heating is carried out to reach a temperature within the above range, the crystallization speed will not be a problem.

The heating holding time is appropriately selected in relation to the heating time. One feature of the present invention is this heat treatment. Even if the vegetables are leftover after being extracted with fats and oils, when water is added to the vegetable residues and the temperature is raised, the extract that was not extracted by the fats and oils will be extracted. Vegetable extracts with natural sweetness and richness can be obtained. An engraving of the field specifications from the aqueous solution of vegetables left after heating (
(No change in contents) Remove the vegetable residue and obtain the extraction liquid ↑1.

Furthermore, the extract can be concentrated to obtain a concentrated extract. The extract obtained in the fourth step contains a large amount of oil, although it depends on the degree of separation of the oils and fats, and it is necessary to remove this by 1 Ilt. The separation method is to clarify the oil and separate it by decantation or the like.

Next, this is concentrated, and ordinary concentration methods such as heating concentration and vacuum concentration can be applied. Further, the degree of concentration can be appropriately selected depending on the purpose of use, and water may be completely removed.

The vegetable extract of the present invention can be used in almost any cuisine including Japanese, Western, and Chinese food by efficiently extracting the water-soluble components of the favorable flavor and richness produced by heating vegetables in fats and oils to 100°C or higher. By adding a small amount to the food, it enhances the flavor of the dish.

It can be used at any stage of the cooking process, and there are no restrictions on how it can be used. Also, because it is water-soluble, it mixes well with various seasonings such as soy sauce and vinegar.

The present invention will be explained below with reference to Examples.

91 Example 1 240g of onions in corn salad oil made by Ajinomoto ■ at 1.2℃.

Add 240 g of celery, 60 g of ginger, and 60 g of carrots shredded with a food cutter, heat and raise the temperature while stirring, evaporate water at 100'C, and then add 120 g of shredded carrots to 120 g.
Heated at ℃ for 5 minutes. Filter this ura and remove vegetable residue 1
75g was obtained. 600 g of water was added to 250 g of this vegetable residue, heated to 60''C, and held at that temperature for 2 hours.

Vegetable residues were removed by filtration to obtain an extract. The remaining oil was separated by decantation to obtain 450 g of an extract. Next, the extract was concentrated using an evaporator to obtain 50 g of vegetable extract.

Use this vegetable extract to make soups and stir-fried vegetables.
Sensory evaluation was performed by a panel of 0 people.

Usage example -sp Applicable to all kinds of soups such as consommé and potage.

10- ◆ Add the above vegetable extract 1) to 500 xi of consommé soup. As a control, no vegetable extract was added.

Table 1 Zero 5% Significant difference in risk rate Kimoto 1% Motokimoto 0.1% The vegetable extract was significantly better in all items.

Stir-fried vegetables Ingredients Onions 150g Cabbage 80 0 Carrots 40 Bean sprouts 250 Green peppers 40 1 tbsp soy sauce 1 tsp salt Stiffness H - a little ■ Add the above vegetable extract 2111f at the stage of adding seasonings.

Table 2 * Significant difference in 5% risk rate Kimoto 1% 〃 The vegetable extract was significantly superior in terms of items other than aroma.

131 Example 2 600 g of peeled garlic, chopped with a food cutter, was added to 2000 g of corn salada oil manufactured by Ajinomoto ■, and left at 25° C. for 17 hours to transfer flavor components. Shake this up to make 2000 g of Urawa and 550 g of garlic residue.
It was separated into g.

Add 2000 g of corn salada oil to this garlic residue, heat and raise the temperature while stirring at about 10 Or, p, m.
After evaporating water at 0°C, the mixture was heated and maintained at 140°C for 5 minutes, allowed to cool, and then filtered to obtain 260 g of vegetable residue.

500 g of water was added to 250 g of this vegetable residue, heated to 60° C., and held at that temperature for 2 hours. Vegetable residues were removed by filtration to obtain an extract. The oil remaining in the two layers was separated by decantation to obtain 370 g of an extract. Next, concentrate the extract in an evaporator and use vegetable extract 50%
I got g.

Using this vegetable extract, a simmered dish was made and a sensory evaluation was conducted by a panel of 20 people.

14- Simmering Ingredients 1 onion ■ 3 potatoes 100 g minced pork or beef 2 tablespoons soy sauce 1 tablespoon sugar Instructions: Cut the vegetables into chunks, cut the meat into bite-sized pieces, stir-fry in oil,
Add water, seasonings and simmer.

For 0, add vegetable extract 2 at the simmering stage.

Table 3 * Significant difference in 5% risk rate ** 1% In all items, the one containing vegetable extract was significantly better.

Example 3 To 2000 g of corn salad oil manufactured by Ajinomoto ■, 600 g of peeled garlic chopped with a food cutter was added,
It was left at 80° C. for 5 minutes to transfer the flavor components. This was separated into 2000 g of oil phase and 550 g of garlic residue by shaking.

Add 2000 g of corn saradaura to this garlic residue and heat at about 10 Or, p, m while stirring! ? warm, 1
After evaporating water at 00°C, the mixture was heated and maintained at 140°C for 5 minutes, allowed to cool, and then filtered to obtain 270 g of vegetable residue.

600 g of water was added to 200 g of this vegetable residue, heated to 50° C., and held at that temperature for 2 hours. Vegetable residues were removed by filtration to obtain an extract. - The oil remaining in the layer was separated by decantation to obtain 500 g of an extract.

Next, concentrate the extract using an evaporator, and use vegetable extract 6.
Obtained 0g.

Otsu's vegetable extract was mixed with mayonnaise, and a sensory evaluation was conducted by a panel of 20 people.

17- Mayonnaise 50g of Ajinomoto mayonnaise and 2 vegetable extracts IJ!
.

Mix and sprinkle on green salad.

Table 4 * Significant difference at 5% risk rate, zero * 1% 〃 Patent applicant Ajinomoto Co., Inc.-18- Procedural amendment writing method) 1. Display of the case Patent Application No. 180027, filed in 1980 2, Name of the invention Method for producing vegetable extract 3, Person making the amendment Relationship to the case Patent applicant address 5-8 Kyobashi-chome, Chuo-ku, Tokyo (Shipping date Showa) (January 31, 1959) 5. Number of inventions increased by amendment None 270-

Claims (2)

[Claims] (1) Add 5% to 50% by weight of shredded or ground vegetables to vegetable edible oil and fat, and add 11
The first step is to collect the vegetable residue after heating it to 0°C to 200°C and holding it at 110°C to 200°C for up to 60 minutes if necessary.
．． Add water to make 05 parts by weight or 1 part by weight,
1. A method for producing a vegetable extract, which comprises heating the vegetable extract to 20 DEG C. to 100 DEG C. and then performing a second step of removing vegetable residue and obtaining an extract. (2) II physical properties Add shredded or ground vegetables to edible fat and oil in an amount of 5% to 50% by weight based on the fat.
The first step is to hold the vegetable-containing fat and oil at a temperature between 150°C and 80 hours as required.
The second step is to add vegetable edible oil and fat so that the vegetable residue (1) is 5% to 50% by weight based on the fat and oil (no change in content).
The third step is to heat the vegetable residue to 110 to 200°C and maintain it at 110 to 200°C for up to 60 minutes, if necessary, to collect the vegetable residue.
．． Add water to 05 parts by weight to 1 part by weight,
A method for producing a vegetable extract, which comprises heating the vegetable extract to 20° C. to 100° C. and then performing a fourth step of removing residual pickled vegetables (2) to obtain an extract.