Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L35/00—Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof

Definitions

• the present invention relates to a processed onion product that can be used as a seasoning or the like, and a method for producing the same.
• Patent Document 1 peeled raw onions as they are or cut into pieces with a volume of 8 cm 3 or more are brought into contact with hot water and steamed at a product temperature of 90 ° C to 100 ° C for 5 to 120 minutes.
• a method for producing an onion puree is disclosed which is free from the pungent odor, pungent component, and harsh taste of onions, and which is almost free from coloration due to caramelization of sugar, Maillard reaction, and the like.
• the steamed onion puree may be concentrated to a preferable concentration, and the onion puree is dried and pulverized so that the water content is 1 to 10% and the water activity is 0.07 to 0.46. It is described that onion powder can be produced by
• Patent Document 2 a peeled raw onion is cut into a predetermined shape, brought into contact with 50 to 100 parts by weight of hot water per 100 parts by weight of the onion, and then in the presence of 3 to 20 parts by weight of edible oil.
• a method for producing fried onions characterized by frying at a product temperature of 90 to 102° C. for 70 to 170 minutes.
• Patent Document 2 describes the production of products such as curry roux, which are sweet, have no harsh taste, have no sour taste, have a moderate brown color, have a soft texture, have a fragrant aroma, have no astringency, etc. by this method. It is stated that it is possible to produce high quality fried onions suitable for use as a raw material.
• Patent Document 3 discloses a method for producing a seasoning containing caramelized onion, comprising (1) a step of preparing a paste-like onion prepared by vacuum-concentrating a pureed raw onion, and (2) preparing the paste-like onion. and heating in admixture with fat to prepare a caramelized onion. Patent Document 3 describes that this method can produce a seasoning containing a caramelized onion that has a strong aftertaste and a rich body not found in conventional caramelized onions.
• An object of one or more embodiments of the present invention is to provide a processed onion product with reduced astringency and spiciness and enhanced richness and sweetness that can be used as a seasoning or the like.
• the present inventors have found that it is difficult to achieve both suppression of astringency and pungency and enhancement of richness and sweetness in conventional methods for producing processed onion products such as those described in Patent Documents 1 to 3. .
• the present inventors have made further intensive studies and completed one or more of the following embodiments.
• water content is 20 to 86% by mass
• a compound that reduces iodine having a bitterness index of 90 ppm (wt/wt) or less, wherein said bitterness index adsorbs to a diatomaceous earth column in water, does not elute from said column with pentane, and elutes from said column with toluene. is the concentration in terms of N-acetyl-L-cysteine, and Cycloalliin concentration is 70 mg / 100 g or more, processed onion.
• step B a step of pulverizing the heated onion to obtain a pulverized product
• step C a step of concentrating the pulverized product so that the water content is 20 to 86% by mass to obtain a concentrate
• the heating value is a value obtained by integrating the value obtained by 10 ⁇ (A-120) / 30 ⁇ with respect to the product temperature (A) [° C.] by the heating time [minute].
• step C comprises treating the pulverized material at a temperature of less than 105° C. for 3 minutes to 12 hours to volatilize and concentrate water.
• step C comprises treating the pulverized material under reduced pressure conditions at a temperature of less than 60° C. for 3 minutes to 12 hours to volatilize and concentrate water.
• step C comprises treating the pulverized material under reduced pressure conditions at a temperature of less than 60° C. for 3 minutes to 12 hours to volatilize and concentrate water.
• step C comprises treating the pulverized material under reduced pressure conditions at a temperature of less than 60° C. for 3 minutes to 12 hours to volatilize and concentrate water.
• step D further comprising a step of cooling the processed onion obtained in (E) step D to 45°C or lower.
• One or more embodiments of the present invention provide a processed onion product with reduced astringency and spiciness and enhanced richness and sweetness, and a method for producing the same.
• One or more embodiments of the invention include: Moisture content is 20 to 86% by mass, A compound that reduces iodine having a bitterness index of 90 ppm (wt/wt) or less, wherein said bitterness index adsorbs to a diatomaceous earth column in water, does not elute from said column with pentane, and elutes from said column with toluene. is the concentration in terms of N-acetyl-L-cysteine, and Cycloalliin concentration is 70 mg / 100 g or more, It relates to onion processed products.
• the processed onion product according to the present embodiment has strong richness and sweetness, and suppressed astringency and spiciness, it can be used as a seasoning (onion seasoning) added for seasoning various foods. .
• seasoning onion seasoning
• it can be added to foods such as curries, stews, hamburgers, meat sauces, and soups to impart a good onion flavor.
• the processed onion product according to this embodiment can also be used as a raw material for food production.
• the processed onion product according to the present embodiment since it has a high sugar content, it can be used as a substrate for producing fermented foods such as sake.
• a caramelized onion seasoning can also be produced by cooking the processed onion product according to the present embodiment together with fats and oils.
• onion refers to the bulb (onion bulb) or scales, which are aggregates of scales.
• the processed onion product according to the present embodiment can be produced by a method including a step of pulverizing the onion as described later, and can be in the form of puree or paste obtained by pulverizing the onion.
• the processed onion product according to the present embodiment is characterized by having a water content of 20 to 86% by mass.
• a processed onion product containing a water content within this range can exhibit desirable richness and sweetness.
• the moisture content of the processed onion product according to this embodiment can be adjusted by adjusting the degree of concentration (yield) in step C in the production method described below.
• the term "yield” refers to the ratio of the mass of the processed onion product obtained by concentration to the fresh mass of the raw material raw onion.
• the water content of raw onions is generally about 90% by mass. Assuming that the moisture content of raw onions is 90.0% by mass, the yield of processed onions with a moisture content of 20% by mass is 12.5%, and the yield of processed onions with a moisture content of 86% by mass is 71.4%.
• the water content of the processed onion according to the present embodiment is more preferably 30% by mass (yield 14.3%) or more, 80% by mass (yield 50.0%) or less, more preferably 40% by mass (yield 16.7%) or more, 70% by mass (yield 33.3%) or less, particularly preferably 45% by mass (yield 18.2%) or more, 65 % by mass (yield 28.6%) or less.
• the processed onion product according to the present embodiment is further characterized by having a bitterness index of 90 ppm (wt/wt) or less. Due to this feature, unpleasant tastes such as astringency and spiciness are suppressed.
• the bitterness index of the processed onion according to the present embodiment is preferably 80 ppm (wt/wt) or less, more preferably 75 ppm (wt/wt) or less, and the lower limit is not particularly limited, but for example 10 ppm (wt/wt) or more. is.
• the "bitterness index" of the processed onion product according to the present embodiment is the N-acetyl of a compound that reduces iodine, which is adsorbed on a diatomaceous earth column in water, is not eluted from the column by pentane, and is eluted from the column by toluene. -concentration in terms of L-cysteine.
• the bitterness index of the processed onion can be measured by the following procedure.
• a processed onion is homogenized, the same amount of distilled water is added, centrifuged, and the supernatant is collected as an extract.
• a diatomaceous earth column e.g., Extrelut (registered trademark) NT3 column (MERCK)
• pentane is passed through the column for washing, and toluene is added to the washed column. and collect the eluted fraction.
• MERCK Extrelut (registered trademark) NT3 column
• Ethanol is added to dilute the reaction solution after the oxidation-reduction reaction, and the absorbance at 390 nm is measured.
• An iodine solution is added to a standard solution containing a known concentration of N-acetyl-L-cysteine in ethanol and mixed to perform an oxidation-reduction reaction.
• Ethanol is added to dilute the reaction solution after the oxidation-reduction reaction in (6), absorbance at 390 nm is measured, and a calibration curve showing the relationship between the concentration of N-acetyl-L-cysteine and the absorbance is obtained.
• the present inventors found that the N-acetyl-L-cysteine equivalent concentration of the compound that reduces iodine in the processed onion obtained by the above procedure correlates with the bitterness of the processed onion when eaten. .
• alliinase acts on S-1-propenyl-L-cysteine sulfoxide (PRENCSO) to convert it to 1-propenylsulfenic acid (E-1-propenylsulfenic acid).
• PRENCSO S-1-propenyl-L-cysteine sulfoxide
• a reaction and a second reaction proceed in which 1-propenylsulfenic acid isomerized by LFS to propanthial S-oxide, the lachrymatory component (LF).
• thiosulfinate is unstable, it can be converted into sulfoxide compounds called Zwiebelanes in a short time, and various sulfide compounds having a structure in which two or more sulfur atoms are bonded, as described in JP-A-2016-726. be done.
• Some of the PRENCSO-derived sulfur-containing compounds thus formed may be responsible for the bitterness of the processed onion, which has reducing power to reduce iodine. It is conceivable that the "bitterness index" in the present specification is a value reflecting the concentration of substances that cause bitterness among the sulfur-containing compounds.
• the processed onion product according to the present embodiment is further characterized by having a cycloalliin concentration of 70 mg/100 g or more.
• Cycloaliyne ((3R,5S)-5-methyl-3-thiomorpholinecarboxylic acid 1-oxide) is the component formed when PRENCSO is heated. In the presence of alliinase activity, PRENCSO is converted to 1-propenylsulfenic acid by the first reaction, so cycloaliin is less likely to occur.
• the processed onion product according to the present embodiment having a cycloalliin concentration of 70 mg/100 g or more can be produced by a method described below in which alliinase activity is inhibited by heating the onion prior to crushing.
• the first reaction by alliinase and the second reaction by LFS downstream thereof cause astringency, pungency, and bitterness. It has a good taste due to its low product content.
• the cycloalliin concentration of the processed onion product according to the present embodiment is preferably 110 mg/100 g or more, more preferably 150 mg/100 g or more, and particularly preferably 200 mg/100 g or more, and the upper limit is not particularly limited, but for example 1000 mg/100 g or less. , preferably 500 mg/100 g or less.
• Another one or more embodiments of the present invention comprise: (A) a step of heating peeled, whole or cut raw onions to a central product temperature of 50° C. or higher; (B) a step of pulverizing the heated onion to obtain a pulverized product; (C) a step of concentrating the pulverized product so that the water content is 20 to 86% by mass to obtain a concentrate; including a step of obtaining a processed onion product by heating to The heating value is a value obtained by integrating the value obtained by 10 ⁇ (A-120) / 30 ⁇ with respect to the product temperature (A) [° C.] by the heating time [minute]. It relates to a method for producing a processed onion product.
• a processed onion product having the above characteristics can be produced by the method according to the present embodiment.
• step A the peeled, as-is or cut raw onion is heated so that the central product temperature is 50°C or higher, thereby reducing the alliinase activity of the raw onion.
• step B the first reaction in which alliinase converts PRENCSO to 1-propenylsulfenic acid and the second reaction downstream thereof are suppressed,
• the heating in steps A and D induces cycloaliin from PRENCSO, increasing the cycloalliin concentration in the processed onion product.
• peeled, as-is or cut raw onion refers to raw onion spheres that are peeled and as-is, or raw onion spheres that have an appropriate size, for example, a volume of 8 cm 3 per piece.
• Raw onion pieces cut as described above can be mentioned.
• the raw onion pieces include raw onion bulbs from which the root and bud base (upper and lower portions) have been excised, raw onion bulbs cut into 1/2, 1/4, or diced. piece is mentioned.
• step A heat treatment is preferably performed within 20 minutes after cutting. Heating in step A is carried out so that the temperature of the center of the onion is 50°C or higher, preferably 60°C or higher, more preferably 70°C or higher, and most preferably 60°C or higher and 80°C or lower.
• the heating time is not particularly limited, but for example, the onion is heated for 1 second or longer, preferably 1 minute or longer, and more preferably 5 minutes or longer so that the core temperature of the onion is maintained at the above temperature.
• Examples of the heating method in step A include immersing the onion in hot water and steaming the onion.
• step B the onion after heating in step A is pulverized to obtain a pulverized product.
• Crushing can be done with a mill or mixer.
• the crushed onion is preferably pureed onion.
• Step B may include a depulping process to remove the pulp from the crushed onion. Included in crushed onions that have been depulped.
• step C the pulverized material is concentrated to a water content of 20 to 86% by mass to obtain a concentrate.
• the water content of the concentrate (yield when the water content of the raw raw onion is assumed to be 10.0%) is more preferably 30% by mass (yield 14.3%) or more, or 80% by mass (yield 50.3%). 0%) or less, more preferably 40% by mass (yield 16.7%) or more, 70% by mass (yield 33.3%) or less, particularly preferably 45% by mass (yield 18.2%) or more, 65% by mass (Yield 28.6%) Concentration is carried out so as to be below.
• the concentration in step C is not particularly limited as long as it removes moisture, but a concentration method that keeps the temperature of the treated material below 105°C, particularly below 60°C, is preferred.
• a method of treating at a temperature of less than 105 ° C. for 3 minutes to 12 hours to volatilize and concentrate water particularly preferably a method of treating under reduced pressure conditions at a temperature of less than 60 ° C. for 3 minutes to 12 hours. can be used by evaporating and concentrating.
• a normal pressure or vacuum concentrator can be used for concentration.
• step D the concentrate obtained in step C is heated to a product temperature of 110-150°C and a cooking value of 1-100 to obtain a processed onion product.
• heating value is a parameter that indicates the amount of heating. The higher the heating temperature and the longer the heat treatment time, the higher the heating value.
• the product temperature A (°C) of the concentrate during heat treatment is measured N times (N is 2 or more) at a plurality of times including the start of heat treatment. It can be considered that the product temperature A (°C) from the n-1th measurement point to the nth measurement point is kept constant at the nth measurement temperature (n is 2 or more and N or less).
• the CV value can be integrated with the pressure heat treatment time (minutes) to obtain the heating value.
• the heat treatment time (minutes) is the heating value.
• the heat treatment in step D can be performed by pressurized heat treatment in order to heat the concentrate to a product temperature of 110 to 150°C, more preferably in a pressurized and heated container.
• the product temperature of the concentrate is more preferably 120-150° C., and the heating value is preferably 1-50, more preferably 1-30.
• the heat treatment in step D can also serve as a heat sterilization treatment.
• Heat treatment can be performed so that When heat sterilization is performed by heat treatment in step D, the processed onion product obtained in step D is particularly preferable because it can be distributed at room temperature.
• the method according to this embodiment preferably comprises (E) further includes a step of cooling the processed onion obtained in step D to 45° C. or lower.
• Step E is, for example, a step of cooling the processed onion in the container to 45° C. or lower after performing the step D in a pressurized heating container equipped with a cooling mechanism.
• Step 1 An onion bulb (approximately 200 g per bulb) was peeled, and the root and sprout root portions (upper and lower portions) of the onion bulb were excised. No further cuts were made except for the excision of the upper and lower portions.
• Step 2 The onion balls were immersed in 100 to 200 parts by weight of hot water (80° C.) for 10 minutes per 100 parts by weight of the onion balls. After being immersed in the hot water for 10 minutes, the onion bulb was pulled out of the hot water and allowed to stand. As a result, the excess water volatilized and the weight of the onion bulb became the same as before immersion in the hot water.
• Step 3 Subsequently, the onion spheres were ground using a blender (Antrex Vitamix E310) until they passed through a sieve with an opening of 0.8 mm, and pureed.
• a blender Antrex Vitamix E310
• Step 4 The pureed onion obtained in Step 3 is concentrated under reduced pressure of 13.3 Pa or less using a vacuum dryer (Nissei Co., Ltd. RLE II-204) so that the yield is 25%, and the concentrated onion puree is obtained. Obtained.
• yield refers to the ratio (%) of the weight of the concentrated onion puree to the weight of the onion bulb from which the upper and lower portions were cut in step 1.
• Step 5 The concentrated onion puree obtained in Step 4 was heat-treated at 120°C for 1 minute using a sterilizer (Nisaka Seisakusho RCS-40RTGN) to obtain a processed onion product. The heating value is 1 under these conditions. The resulting processed onion is brownish and is called "brown onion”.
• Step 6 The brown onions obtained in Step 5 were subjected to sensory evaluation for astringency/pungency, richness, and sweetness. Furthermore, the cycloalliin content and bitterness index of the brown onion were measured. Criteria for sensory evaluation are shown below.
• Sweetness (VAS, Visual Analogue Scale) is determined by setting the 0 cm position of the linear ruler as no sweetness and the 100 cm position as the sweetness intensity of the processed onion of Example 1.
• VAS Visual Analogue Scale
• ⁇ Method for measuring cycloaliyne> After homogenizing the processed onion sample, distilled water was added to a constant volume, followed by centrifugation, and the supernatant was collected as an extract. UPLC measurement was performed using the extract obtained by filter filtration as a measurement test solution. A calibration curve was prepared using cycloalliine hydrochloride solutions of known concentrations as standard solutions, and quantification was carried out. The conditions for UPLC measurement are shown below.
• Example 2 A processed onion product was prepared and evaluated under the same conditions as in Example 1, except that the concentration in step 4 was performed so that the yield was 40%.
• Example 3 A processed onion product was prepared and evaluated under the same conditions as in Example 1, except that the concentration in step 4 was carried out so that the yield was 50%.
• Example 1 A processed onion product was prepared and evaluated under the same conditions as in Example 1, except that step 2 was not performed and the onion bulb from which the upper and lower portions were cut in step 1 was used in step 3.
• Example 2 A processed onion product was prepared and evaluated under the same conditions as in Example 1 except that the unconcentrated onion puree obtained in step 3 was subjected to heating in step 5 without performing step 4.

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• 2023
  • 2023-01-30 WO PCT/JP2023/002789 patent/WO2023145921A1/ja active Application Filing
  • 2023-01-30 JP JP2023577061A patent/JPWO2023145921A1/ja active Pending

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