JP7621909B2 - Vegetable-containing seasoning and its manufacturing method - Google Patents

Description

Patent Act Article 30, Paragraph 2 applies 1. Exhibition name Kagome Vegetable Solutions Exhibitions listed in the attached "Exhibition List" Dates July 1, 2021 to July 30, 2021

Article 30, paragraph 1 of the Patent Act applies. 2. Name of the briefing session: Customer business meeting. For details, see the attached "List of briefing sessions." Date: November 11, 2020 - August 4, 2021

This invention relates to vegetable-containing seasonings and their manufacturing methods.

Currently, "dashi seasonings," which are the base for the flavor of food and beverages, are used in a variety of food fields. In particular, the demand for liquid dashi seasonings is increasing because they are pre-seasoned and easy to use. Concentrated types can also be used conveniently by diluting them as needed.

In the field of seasonings, the most important thing is "richness.""Richness" affects:
This is because it is the deliciousness of food and drink. To explain "richness," we refer to the persistence of flavor and aroma.
More preferably, the complexity of the flavor is also added. Examples of components that contribute to "richness" include water-soluble components and fat-soluble components. An important component in seasonings is amino acid. From this viewpoint, animal raw materials, such as meat and fish, are used in seasonings.

On the other hand, what is in demand in the market is the non-use of animal-derived ingredients.
However, there is a certain demand for vegetables due to their mild taste, depth of flavor, and versatility. There is also demand from people who cannot eat animal products and vegetarians, and this demand is increasing.

However, dashi seasonings that use vegetables as the main ingredient have weaker umami and richness (lasting aroma, complexity) than dashi seasonings that use animal-derived foods as the main ingredient. Here, when yeast extract or protein hydrolysates are used to enhance the umami and richness, they can sometimes be avoided because the umami and flavor can become too strong or have an artificial taste. Also, vegetables have an unpleasant odor, such as a grassy smell, which can reduce their preference. Furthermore, if you were to make your own dashi seasonings that use vegetables as the main ingredient from scratch, it would require a lot of work, such as preparing the vegetables, stewing them, and skimming off the scum,
It took time and effort.

Although seasonings made from vegetables have been studied to date, none of them have been satisfactory in terms of umami or richness. In addition, there has been little research into the industrial production of seasonings with enhanced umami or richness using general-purpose vegetable ingredients.

A well-known vegetable-containing condiment is sofrito, which is a stir-fried dish of aromatic vegetables (onion, garlic, etc.).

Patent Document 1 describes a cruciferous vegetable seasoning, in which a rich seasoning is obtained by carrying out aroma reducing heating and aroma adding heating.

Patent Document 2 describes a vegetable extract composition and seasoning, which contains specific amounts of Chinese cabbage components, onion components, and cabbage components, thereby reducing excessive vegetable-derived aroma, improving umami, and providing a versatile seasoning.

Patent Document 3 describes a vegetable-containing seasoning, in which a vegetable-containing seasoning with improved umami and richness is produced by blending a vegetable processed product imparted with umami and a processed product imparted with richness.

JP 2018-191536 A Patent No. 6244494 JP 2021-023283 A

The problem to be solved by the present invention is to enhance the umami and richness of a vegetable-containing seasoning. Preferably, the problem to be solved by the present invention is to provide a soup stock seasoning having umami and cooked feeling by using a general-purpose processed vegetable product as a main ingredient. More specifically, the problem to be solved is to enhance the cooked feeling and suppress unpleasant odor in a vegetable-containing seasoning.

The inventors of the present application have been studying how to increase the components that contribute to the richness of vegetable seasonings and remove the unpleasant odors derived from vegetables. As a result, the inventors of the present application have found the following: (1)
(2) the aroma contributing to the cooked sensation contributes to the richness, (3) when vegetables with high amino acid content and onions with high fructose content are mixed and heated, not only does it have a good taste but the aroma contributing to the cooked sensation increases, (4) when the unpleasant odor such as a grassy smell derived from the vegetables is strong, it is difficult to feel the cooked sensation, and (5) components contributing to the unpleasant odor derived from the vegetables are highly volatile and their content is easily reduced by a process involving evaporation, or reduction of the unpleasant odor has a large effect on the richness. Applying the above-mentioned mechanisms, the present invention can be defined as follows.

The method for producing a vegetable-containing seasoning according to the present invention comprises at least blending and heating. Here, what is blended by a person or a device is at least a first processed vegetable product and a second processed vegetable product. The first processed vegetable product is an onion product, and the second processed vegetable product is at least one of a processed broccoli product, a processed garlic product, a processed tomato product, and a processed asparagus product. In addition, what is heated here is the blended liquid obtained by the blending.

The present method further comprises concentration. Here, it is at least the prepared liquid that is concentrated by a person or an apparatus. In the present method, the first processed vegetable product and the second processed vegetable product are preferably concentrates. In addition, it is preferable that an aqueous medium is further prepared in the preparation. In addition, it is preferable that the Brix of the concentrated processed vegetable product is 20.0 or more.

Preferably, the Brix of the prepared liquid is 10.0 or less. More preferably, the Brix of the vegetable-containing seasoning is 20.0 or more. Preferably, the vegetable processed product concentrate is in the form of a liquid or a paste.

The method for producing a vegetable-containing seasoning at least comprises blending and concentrating. Here, what is blended by a person or an apparatus is at least a processed vegetable product and an aqueous medium, and the processed vegetable product is a concentrate. What is obtained by this is a prepared liquid. Additionally, what is concentrated by a person or an apparatus is at least the prepared liquid. The method further comprises heating. Here, it is the prepared liquid that is heated.

In the present method, the Brix of the processed vegetable product is preferably 20 or more.
Preferably, the Brix of the prepared liquid is 10.0 or less. In addition, the Brix of the vegetable-containing seasoning is preferably 20.0 or more. More preferably, the processed vegetable product is a heated product.

In addition, in this manufacturing method, the vegetable processed products to be mixed preferably include at least a first vegetable processed product and a second vegetable processed product, the first vegetable processed product being an onion processed product, and the second vegetable processed product being at least one of a cruciferous vegetable processed product, a garlic processed product, a tomato processed product, and an asparagus processed product.

The vegetable-containing seasoning according to the present invention contains at least a first processed vegetable product and a second processed vegetable product. The first processed vegetable product is an onion processed product, and the second processed vegetable product is at least one of a processed broccoli product, a processed garlic product, a processed tomato product, and a processed asparagus product. The dipropyl trisulfide content of the vegetable-containing seasoning calculated as Brix 1.5 is 7.0 ppb or less.
In addition, the dimethyl disodium (DMSO) content of the vegetable-containing seasoning calculated as Brix 1.5 was
The Br content of the vegetable-containing seasoning is 6.0 ppb or less.
The content of 3-methylbutanal, calculated as ix1.5, is 2.0 ppb or more and 50.0 ppb or less.

Preferably, the ratio of the dipropyl trisulfide content to the 3-methylbutanal content in the vegetable-containing seasoning is 1.4 or less, and
The ratio of Dimeth to the content of 3-methylbutanal in the vegetable-containing seasoning
The ratio of the content of yl disulfide is 1.2 or less.
Also preferably, the Brix of the vegetable-containing seasoning is 10.0 or more and 60.0 or less. Still more preferably, the seasoning does not contain any animal ingredients and no yeast extract.

The present invention makes it possible to provide vegetable-containing seasonings with enhanced umami and richness.

Flowchart of vegetable-containing seasoning manufacturing method Sensory evaluation results of vegetable-containing seasonings using the Time Intensity method

<Seasonings containing vegetables>
The vegetable-containing seasoning of the present invention (hereinafter referred to as the "present vegetable-containing seasoning") is a seasoning whose ingredients are all or partly vegetables. Here, seasoning refers to an ingredient for seasoning. The present vegetable-containing seasoning is a seasoning that contains at least a first processed vegetable product and a second processed vegetable product, which will be described later.

<Types and properties of this vegetable-containing seasoning>
The type of vegetable seasoning is not important. Examples include dashi, sauce, sugar, salt, etc.
Vinegar-based, soy sauce-based, miso-based, sake-based, oil-based, spice-based, etc. Dashi is called by a wide variety of names, for example, dashi (soup stock), soup stock, bouillon, fond de veau, tang, etc. The nature of the present vegetable-containing seasoning is not important. For example, liquid (
The extracts, juices, and concentrates thereof are included), pastes, solids, powders, etc.
The preferred form of the vegetable-containing seasoning is a liquid or paste.

<First vegetable processed product>
The first processed vegetable product according to the present invention (hereinafter referred to as "the first processed vegetable product") is a processed product of raw vegetable material, which constitutes the vegetable-containing seasoning. The first processed vegetable product is a processed product of a vegetable that is rich in fructose among vegetables. The sugar composition of a vegetable can be known by processing various vegetables by squeezing or the like and analyzing the processed vegetables. It can also be known from the 2020 edition of the Standard Tables of Food Composition in Japan (Ministry of Education, Culture, Sports, Science and Technology). From this viewpoint, the first processed vegetable product is an onion product. The processed onion product is a processed product of raw onion material, and examples thereof include at least one of crushed onion, squeezed onion juice, concentrated onion juice, onion paste, onion puree, onion extract, and onion extract concentrate.

<Second vegetable processed product>
The second vegetable processed product according to the present invention (hereinafter referred to as the "second vegetable processed product") is a processed product of vegetable raw materials, which constitutes the vegetable-containing seasoning. The second vegetable processed product is a processed product of vegetables that are rich in amino acids among vegetables. By using vegetables with a high amino acid content, a vegetable-containing seasoning with enhanced umami can be produced. The amount of amino acids in vegetables can be known by processing various vegetables by squeezing juice or the like and analyzing them. It can also be known from the 2020 edition of the Standard Tables of Food Composition in Japan (Ministry of Education, Culture, Sports, Science and Technology). From this perspective, the second vegetable processed product is at least one of a broccoli processed product, a garlic processed product, a tomato processed product, and an asparagus processed product.

The broccoli processed product is a processed product made from broccoli as a raw material, and examples thereof include at least one of crushed broccoli, squeezed broccoli juice, concentrated broccoli juice, broccoli paste, broccoli puree, broccoli extract, and broccoli extract concentrate.

Garlic processed products are processed products made from garlic raw materials, such as crushed garlic,
The garlic product may be at least one of garlic juice, concentrated garlic juice, garlic paste, garlic puree, garlic extract, and concentrated garlic extract.
The tomato processed product is a processed product made from tomatoes, and examples thereof include at least one of crushed tomatoes, squeezed tomato juice, concentrated tomato juice, tomato paste, tomato puree, tomato extract, and tomato extract concentrate.

An asparagus processed product is a processed product made from asparagus raw material, and examples thereof include at least one of crushed asparagus, squeezed asparagus juice, concentrated asparagus juice, asparagus paste, asparagus puree, asparagus extract, and asparagus extract concentrate.

A preferred embodiment of the first and second processed vegetable products according to the present invention is a concentrate. A processed vegetable product that is a concentrate is a product that is produced by:
It is manufactured through at least a concentration process. Through the concentration process, the vegetable processed product has a reduced unpleasant odor derived from the vegetable. The concentration method may be a known method, such as vacuum concentration, membrane concentration, freeze concentration, etc. For the purpose of reducing the unpleasant odor, vacuum concentration or membrane concentration is preferable. The degree of concentration is not particularly limited, but from the viewpoint of reducing the unpleasant odor, it is preferably Brix 20.0 or more. A more preferable lower limit of Brix is 30.0. A preferable upper limit of Brix is 60.0.

<Other processed vegetable products>
Vegetables that can be used in the present vegetable-containing seasoning include vegetables other than those mentioned above. There is no restriction on the type of the vegetables, but examples include carrots, turnips, radishes, celery, spinach, green peppers, young barley leaves, chrysanthemum, mustard greens, salad greens, komatsuna, angelica tree, sweet potato, potato, rokhiya, paprika, parsley, celery, mitsuba, lettuce, radish, shiso, eggplant, green beans, pumpkin,
Burdock, green onion, ginger, garlic, Chinese chive, corn, snow peas, okra, turnip, cucumber, melon, zucchini, loofah, bean sprouts, etc. Vegetables other than the onion, broccoli, garlic, tomato, and asparagus vegetables are preferably carrots and celery.
This is because it improves the overall balance of flavors.

<Other seasonings>
The present invention does not exclude the use of other seasonings as raw materials for the vegetable-containing seasoning. Seasonings are ingredients that adjust the flavor of a dish. Examples of seasonings include:
These include sugar, edible vinegar, mirin, soy sauce, Worcestershire sauce, salt, umami seasoning, yeast extract, meat extract, etc. From the viewpoint of not using animal raw materials, it is preferable not to use animal raw materials such as meat extract and fish extract. Also, in order to avoid artificial taste, it is preferable not to use umami seasoning and yeast extract.

<Conceptual structure of the manufacturing method of the present vegetable-containing seasoning>
The manufacturing method of the present vegetable-containing seasoning (hereinafter, in this section, sometimes referred to as the "present manufacturing method") is conceptually constituted of at least mixing and heating.

Figure 1 shows the flow of the process, which consists of blending (S10), heating (S20), concentrating (S30), and sterilizing and filling (S40).

<Mixing (S10)>
The purpose of blending the vegetable processed products is to adjust the flavor and promote the provision of a cooked feeling in the heating step described below. At least a first vegetable processed product and a second vegetable processed product are blended here. In addition, an aqueous medium, particularly water, is preferably blended together.
The Brix of the preparation liquid prepared by preparing the aqueous medium is preferably 10.0 or less.

By mixing the first processed vegetable product and the second processed vegetable product, a chemical reaction between fructose contained in the first processed vegetable product and amino acid contained in the second processed vegetable product is easily caused. From this viewpoint, the first processed vegetable product and the second processed vegetable product are preferably in a liquid or paste form.

<Heating (S20)>
The purpose of heating the prepared liquid is to impart richness, particularly a cooked feeling. By heating the prepared liquid in which the first processed vegetable product and the second processed vegetable product are mixed, aroma components that contribute to the cooked feeling are generated. The heating method is not particularly limited. The heating temperature is preferably 45° C. or higher and 100° C. or lower. The heating time is preferably 30 minutes or longer and 3 hours or shorter. The timing of heating is not particularly limited. This step can be carried out alone, but can also be carried out simultaneously with the above-mentioned preparation or the concentration described below.

Generally, by mixing sugar and amino acids and heating them, the Maillard reaction occurs, producing Maillard products. Among sugars, fructose is known to be a substance that is particularly susceptible to the Maillard reaction. It is also known that the Maillard products contain components that contribute to richness and cooked texture.

<Concentration (S30)>
The purpose of concentrating the prepared liquid is to reduce unpleasant odors. Since unpleasant odors are volatile components, the unpleasant odors contained in the vegetable-containing seasoning are reduced by the concentration process. Another purpose of concentration is to improve the handling of the material. By concentrating the liquid, the volume of the liquid is reduced. In other words, the storage cost of the liquid is reduced. The concentration method may be a known method, such as vacuum concentration, membrane concentration, freeze concentration, etc. In order to reduce unpleasant odors, vacuum concentration or membrane concentration is preferable. Many of the components that contribute to unpleasant odors such as a grassy smell derived from vegetables have a relatively lower boiling point than the Maillard products that contribute to the cooked feel. Therefore, unpleasant odors are more easily removed by vacuum concentration. The degree of concentration is not particularly limited, but from the viewpoint of reducing unpleasant odors, it is preferable to use a concentration of less than Brix.
The Brix lower limit is preferably 20.0 or more. The more preferable lower limit of Brix is 30.0.
The upper limit of ix is 60.0.

<Sterilization and filling (S40)> In addition to the above, the present method appropriately employs sterilization and filling. These methods may be known methods, such as plate-type sterilization and tubular-type sterilization methods.

<Flavor characteristics>
One way to characterize flavors is the relationship between flavor intensity and the time that has elapsed since ingestion. The flavor felt immediately after putting the food or drink in the mouth is called the "initial flavor." The flavor felt after putting the food or drink in the mouth and just before swallowing is called the "middle flavor." The flavor felt after putting the food or drink in the mouth and swallowing is called the "aftertaste."

＜Body＞
In the present invention, "body" is one of the sensory characteristics. The main factor in judging body is the persistence of flavor, and more preferably, the complexity of the flavor is also taken into consideration. The persistence of flavor is judged based on whether the flavor persists throughout the entire flavor and into the middle and subsequent flavors. In the present invention, it has been found that a specific component having a cooked sensation contributes to body. The specific component having a cooked sensation will be described later.

<Cooking sensation>
In the present invention, it was found that 3-methylbutanal is a component that contributes to the cooked feeling in vegetable-containing seasonings. It was also found that the component contributes to the persistence and complexity of flavor in the intermediate and subsequent stages of flavor development.

3-methylbutanal generally has a sweet, fragrant aroma characteristic of almonds. In the present invention, it was considered that the Maillard reaction is promoted by heating a processed vegetable product with a high fructose content, such as onion, and a processed vegetable product with a high amino acid content, such as broccoli, and the like, and the amount of the component increases. It was found that the presence of the component further increases the richness of the vegetable-containing seasoning.

It is known that the aroma threshold of 3-methylbutanal is generally 0.2 ppb to 2.0 ppb. From this viewpoint, in order to contribute to the effects of the present invention, when the Brix of the present vegetable-containing seasoning is 1.5 (hereinafter, also referred to as "at Brix 1.5 conversion"),
The content of 3-methylbutanal is preferably 2.0 ppb or more. A more preferable lower limit is 3.0 ppb, and a further more preferable lower limit is 5.0 ppb. A preferable upper limit is 100.0 ppb, and a further more preferable upper limit is 50.0 ppb. By having the content of 3-methylbutanal in the above range, it is possible to feel a moderate cooked feeling.

In addition, when the term "converted to Brix 1.5" refers to the case where a Brix value higher than 1.5 is diluted with water to Brix 1.5, and when a Brix value lower than 1.5 is used, it refers to the case where the solution is concentrated to Brix 1.5 by removing only the water.

<Unpleasant odor>
In the present invention, the "unpleasant odor" is a sensory characteristic derived from an unpleasant odor such as a grassy smell that vegetables have. In the present invention, it has been found that the unpleasant odor derived from vegetables suppresses the cooked feeling.
In the present invention, dipropyl trisulfide and dimethyl
It has been found that disulfide is a component that contributes to the unpleasant odor in vegetable-containing seasonings. It has also been found that the presence of a large amount of disulfide reduces the cooked feeling that contributes to richness.

Dipropyl trisulfide generally has an onion-like sulfur odor characteristic. This component is contained in large amounts in processed onion products. It has been found that the presence of this component reduces the cooked feeling of vegetable-containing seasonings.

In contributing to the effects of the present invention, when the Brix of the present vegetable-containing seasoning is 1.5 (Brix 1
The content of dipropyl trisulfide (based on the conversion to 1.5) is preferably 7.0 ppb or less. A more preferable upper limit is 6.0 ppb.
By setting the trisulfide content within the above range, it is possible to effectively provide a cooked sensation.

Dimethyl disulfide generally has an onion-like sulfur odor characteristic. This component is found in large amounts in processed onion and broccoli products. It has been found that the presence of this component reduces the cooked feeling of vegetable-containing seasonings.

In contributing to the effects of the present invention, when the Brix of the present vegetable-containing seasoning is 1.5 (Brix 1
The content of dimethyl disulfide in the food (calculated as 1.5 ppm) is preferably 6.0 ppb or less. By having the content of dimethyl disulfide in the above range, it is possible to effectively feel a cooked sensation.

<Ratio of components that contribute to cooked feeling and components that contribute to unpleasant odor>
In the present invention, the ratio of the content of dipropyl trisulfide, which contributes to an unpleasant odor, to the content of 3-methylbutanal, which contributes to a cooked feeling, is 1.4.
It is preferably equal to or less than 1.2, and more preferably equal to or less than 1.2.

In the present invention, the ratio of the content of dimethyl disulfide, which contributes to an unpleasant odor, to the content of 3-methylbutanal, which contributes to a cooked feeling, is 1.
It is preferable that the ratio is 0.2 or less.

<Sugar content (Brix)>
In the present vegetable-containing seasoning, the Brix is not particularly limited. The Brix of the present vegetable-containing seasoning is preferably 1.0 or more and 60.0 or less. The more preferable lower limit is 10.
The more preferred lower limit is 20.0. The more preferred upper limit is 50.0.
The Brix can be measured by a known method. An example of the measuring means is an optical refractometer (NAR-3T manufactured by ATAGO).

<pH>
The pH of the vegetable-containing seasoning according to the present embodiment is not particularly limited, but is preferably 4.
The pH is 0 or more and 7.0 or less. If the pH is too low and the sourness becomes too strong, the sourness is emphasized and the richness is not felt. If the pH is too high, strong sterilization is required from the viewpoint of hygiene management, and it is also not preferable from the viewpoint of the effect on flavor. More preferably,
H is equal to or greater than 5.0 and equal to or less than 7.0.

[Production of vegetable-containing seasoning with rich flavor using general-purpose vegetable processed products]
<Control Example 1>
Broccoli, onion, celery, and carrot were cut into pieces of about 2 cm and roasted at 140°C. Then, they were extracted with hot water at 95°C for 1 hour using twice the amount of water as the raw materials. After removing the solids, the extract was concentrated to Brix 30 by vacuum concentration. Then, they were heat sterilized at 100°C for 90 seconds.

<Comparative Example 1>
Commercially available broccoli concentrate (Brix 40), onion concentrate (Brix 70), celery concentrate (Brix 37), and carrot concentrate (Brix 60) were mixed and diluted with water to a Brix of 3.
The amount of each raw material was adjusted to be the same as that of Control Example 1, calculated as the Brix (hereinafter also referred to as "straight Brix") of each vegetable before concentration.
Heat sterilization was carried out at 100°C for 90 seconds.

Example 1
Commercially available broccoli concentrate juice (Brix 40), onion concentrate juice (Brix 70), celery concentrate juice (Brix 37), and carrot concentrate juice (Brix 60) were adjusted with water to the straight Brix of each vegetable. The amount of each raw material was adjusted to be the same as that of Control Example 1 in terms of straight Brix (hereinafter, also referred to as "prepared liquid"). After mixing these, they were adjusted to Brix 30 at a temperature of 55°C using a vacuum concentrator. Then, they were heat sterilized at 100°C for 90 seconds.

<Straight Brix>
In this embodiment, the straight Brix of broccoli is 3.5, the straight Brix of onion is 6.0, the straight Brix of celery is 3.0, and the straight Brix of carrot is 1.0.
rix was set to 6.0.

<Sensory evaluation method>
The flavor persistence in the contents was evaluated for Control Example 1, Comparative Example 1, and Example 1. The sensory evaluation method was the Time Intensity method (hereinafter also referred to as the "TI method").
The method used was as follows. Nine panelists who had mastered the TI method were selected. Each panelist started the sensory evaluation when they put the sample in their mouth, swallowed it after 7 seconds, and evaluated until the flavor disappeared. The upper limit of the evaluation time was set to 70 seconds. The overall flavor intensity during that time was evaluated over time. In addition, the difference in flavor quality was evaluated. Each panelist repeated the sensory evaluation twice for each sample, and an average value was obtained based on data of N number 18.

<Results>
FIG. 2 shows the Time Intensity for Control Example 1, Comparative Example 1, and Example 1.
1 shows the results of the ity method. Compared with Control 1, Comparative Example 1 and Example 1 both showed equivalent results in terms of overall flavor persistence, as indicated by flavor intensity.

In terms of flavor quality, Example 1 had a flavor closer to Control Example 1 than Comparative Example 1.
In comparison with Example 1, Comparative Example 1 had an unpleasant odor such as a green vegetable odor remaining, and the aroma that contributes to the richness of the contents was felt to be weak.

Moreover, in comparison with Example 1, the results showed that the flavor of Comparative Example 1 was not consistent.
Compared with Comparative Example 1, Example 1 had a uniform taste and a mild flavor.
Example 1 was also comparable to Control 1 in terms of flavor quality.

<Example 2-1>
A commercially available concentrated onion juice (Brix 70) was adjusted with water to a Brix of 6.0, and a commercially available concentrated broccoli juice (Brix 40) was adjusted with water to a Brix of 3.5. These were mixed in equal amounts to obtain a mixed juice (Brix 4.75). This mixed juice was adjusted to a Brix of 30 at a temperature of 55° C. using a vacuum concentrator. Thereafter,
Heat sterilization was carried out at 100°C for 90 seconds.

<Example 2-2>
A commercially available concentrated onion juice (Brix 70) was adjusted to Brix 6.0 with water to prepare a liquid. A commercially available concentrated broccoli juice (Brix 40) was adjusted to Brix 3.5 with water to prepare a liquid. These were mixed in equal amounts to obtain a mixed juice (Brix 4.75). This mixed juice was heated at a temperature of 55° C. for the same time as the vacuum concentration time in Example 2-1. After that, it was cooled for 1
Heat sterilization was carried out at 00°C for 90 seconds.

<Sensory evaluation>
This evaluation was performed by a two-point discrimination method by six selected panelists. The presence or absence of a significant difference in the cooked feel of the inside (flavor just before swallowing) between Example 2-1 and Example 2-2 was verified. The significant difference test was performed at a risk level of 5%.

<Results>
As a result of the sensory evaluation, the unpleasant odor and grassy odor derived from vegetables were reduced in Example 2-2 compared to Example 2-1, and the inside had a stronger cooked taste.

<Considerations>
The reason why Example 1 had the same flavor as Control 1 compared to Comparative Example 1 was thought to be, firstly, that there was less unpleasant odor such as a grassy smell derived from vegetables. In Example 1, each vegetable processed product, which is a concentrate, was diluted with water and then concentrated again, which is thought to have reduced unpleasant odors such as a grassy smell derived from vegetables. As a result, it was thought that it became easier to feel the aroma that contributes to the richness of the contents.

Secondly, in Example 1, each vegetable product was diluted with water, mixed, and then further concentrated, which was thought to result in the ingredients in each vegetable product being thoroughly mixed and heated, resulting in a mild flavor.

It was believed that the reason why the aroma contributing to the richness of the contents was more easily perceived in Example 2-2 compared to Example 2-1 was the same as that described above.

[Identification of Maillard products by combination of specific vegetable processed products and heating]
In this test, broccoli was used as a vegetable with a high amino acid content. Onion was used as a vegetable with a high fructose content, which is a type of sugar that is prone to Maillard reactions. Celery was used as a vegetable with a low sugar content. Although it has a high sugar content, it is also used as a vegetable with a high sucrose content, which is a type of sugar that is less prone to Maillard reactions.
By combining these ingredients, the Maillard products that contribute to the effects of the present invention were identified.

Example 3
Concentrated onion juice (Brix 70) was adjusted with water to Brix 6.0 to prepare a concentrate.
Broccoli concentrated juice (Brix 40) was adjusted to Brix 3.5 with water to prepare a mixed juice (Example 3-0) by mixing equal amounts of these (Brix 4.75). A part of this mixed juice was set aside to prepare a sterilized sample (Example 3-1). In addition, a part of the mixed juice was set aside to prepare a sterilized sample by adjusting the Brix to 3.25 with water (Example 3-2). The remaining mixed juice was concentrated to Brix 30 at 55°C using a vacuum concentrator. This was again diluted with water to Brix 4.75 and sterilized (Example 3-3). The sterilization conditions were 98°C for 1 minute.

<Comparative Example 2>
Concentrated carrot juice (Brix 60) was adjusted with water to a Brix of 6.0 to prepare a concentrate.
Broccoli concentrated juice (Brix 40) was adjusted with water to a Brix of 3.5 to prepare a mixed juice (Comparative Example 2-0) by mixing equal amounts of these juices (Brix 4.75). A part of this mixed juice was set aside and sterilized to prepare a sample (Comparative Example 2-1). The remaining mixed juice was concentrated to a Brix of 30 at 55°C using a vacuum concentrator. This was then concentrated again with water to a Brix of 3.5.
The solution was diluted to ix4.75 and sterilized (Comparative Example 2-2).
The reaction time was 1 min at 35°C.

<Comparative Example 3>
Celery concentrate (Brix 37) was adjusted with water to a Brix of 3.0, and broccoli concentrate (Brix 40) was adjusted with water to a Brix of 3.5.
Equal amounts of these were mixed together to obtain a mixed juice (Comparative Example 3-0) (Brix 3.25). A portion of this mixed juice was set aside to prepare a sterilized sample (Comparative Example 3-1). The remaining mixed juice was concentrated to Brix 30 at 55°C using a vacuum concentrator. This was then diluted with water to obtain a Br
The solution was diluted to ix3.25 and sterilized (Comparative Example 3-2).
The reaction time was 1 min at 35°C.

<Sensory evaluation>
This evaluation was performed by a two-point discrimination method by six selected panelists. The presence or absence of a significant difference in the cooked feel of the inside (flavor just before swallowing) was verified for Example 3-1 and Comparative Example 2-1, and for Example 3-2 and Comparative Example 3-1. The significant difference test was performed at a risk level of 5%.

<Identification of Maillard products>
Examples 3-0 to 3-3, Comparative Examples 2-0 to 2-2, and Comparative Examples 3-0 to 3-2
In order to analyze the amount of aroma components contained in each sample, analysis was performed using a gas chromatography mass spectrometer (GC-MS). As a first aspect, the Maillard products whose content was increased by heating during sterilization or concentration were confirmed. As a second aspect, in a comparison between Example 2, Comparative Example 2, and Comparative Example 3, the presence or absence of Maillard products whose content was specifically high due to differences in the combinations of vegetable processed products was confirmed. The analysis conditions for the GC-MS analysis were as follows.

<GC-MS analysis>
Gas chromatography-mass spectrometry can be used as a method for measuring the content of aroma components according to the present invention. Samples of Example 3, Comparative Example 2, and Comparative Example 3 were diluted with water to prepare analytical samples. The components can be detected by a gas chromatography-mass spectrometer (GC-MS). Detailed pretreatment and measurement conditions are as follows.

<Pretreatment conditions>
Pretreatment method: Dynamic headspace method Sample amount: 5g
Internal standard: 10 μL of 10 ppm 1,2-dichlorobenzene solution added Incubation time: 10 min
Purge conditions: 6 min (10 ml/min)
Drying conditions: 18 min (50 ml/min)
<TDU (thermal desorption unit) conditions>
TDU: 40℃→720℃/min→240℃(3min)
CIS: 10℃→12℃/sec→240℃(20min)
<GC-MS conditions>
GC: Agilent Technologies 7890A
MS: Agilent Technologies 5975C
Injection port: Solvent vent mode Liner: Tenax TA packed Column: J&W DB-WAX
(60m x 250μm x 0.50μm)
Oven temperature: 40°C (3 min) → 10°C/min →
240℃ (17min)
Measurement mode: Scan mode

<Results>
As a result of the sensory evaluation, Example 3 had a stronger cooked feel in the inside compared to Comparative Examples 2 and 3.
As a result of GC-MS analysis, at least 3-methylbutanal was identified as a Maillard product satisfying the first and second aspects in Example 3.

<Considerations>
In Example 3, the reason why the inside had a strong cooked feeling was that the broccoli processed product, which is rich in amino acids, and the onion processed product, which is rich in fructose, were mixed and heated.
This is thought to be because the Maillard reaction proceeded easily. The celery processed product had a low sugar content, so it is thought that the Maillard reaction proceeded relatively less easily. The carrot processed product had a high sugar content, but the proportion of sucrose was high, so it is thought that the Maillard reaction proceeded relatively less easily.

[Identification of aroma components that contribute to the richness of vegetable-containing seasonings]
Using vegetable-containing seasonings, the components that contribute to the flavor of the middle and lower flavors were analyzed by GC-smell analysis (
Hereafter referred to as "GC-O"). GC-O is a method for detecting aroma components separated and eluted in a GC column by the human nose. From general information on the aroma characteristics and components of the eluted scent, the aroma components that contribute to fullness were narrowed down. The GC-MS conditions used in this test are as follows:

<GC-MS analysis>
Gas chromatography-mass spectrometry can be used as a method for measuring the content of aroma components according to the present invention. A vegetable-containing seasoning corresponding to Example 1 was diluted with water to prepare a sample. The components can be detected by a gas chromatography-mass spectrometer (GC-MS). The detailed pretreatment and measurement conditions are as follows:

<Pretreatment conditions>
Pretreatment method: Dynamic headspace method Sample amount: 5g
Internal standard: 10 μL of 10 ppm 1,2-dichlorobenzene solution added Incubation time: 10 min
Purge conditions: 6 min (10 ml/min)
Drying conditions: 18 min (50 ml/min)
<TDU (thermal desorption unit) conditions>
TDU: 40℃→720℃/min→240℃(3min)
CIS: 10℃→12℃/sec→240℃(20min)
<GC-MS conditions>
GC: Agilent Technologies 7890A
MS: Agilent Technologies 5975C
Injection port: Solvent vent mode Liner: Tenax TA packed Column: J&W DB-WAX
(60m x 250μm x 0.50μm)
Oven temperature: 40°C (3 min) → 10°C/min →
240℃ (17min)
Measurement mode: Scan mode

According to this method, at least 3-met is identified as a candidate component that contributes to the flavor of the middle and subsequent flavors.
These two components were considered to be particularly involved in the unpleasant odor. In addition, at least Dipropion and Dipropion were identified as possible components that contribute to the unpleasant odor derived from vegetables.
The following compounds were identified: dimethyl trisulfide, dimethyl disulfide, and dimethyl disulfide.
Dipropyl trisulfide is considered to be a flavor component derived from onion. Dimethyl disulfide is considered to be a flavor component derived from broccoli and onion.
The tanal content was 18.5 ppb in the preparation adjusted to Brix 1.5, the dipropyl trisulfide content was 10.0 ppb in the preparation adjusted to Brix 1.5, and the dimethyl disulfide content was 12.8 ppb in the preparation adjusted to Brix 1.5. The 3-methylbutanal content in Example 1 was 6.9 ppb at Brix 1.5.
The content of dipropyl trisulfide is 1.4 ppb at Brix 1.5, and the content of dimethyl disulfide is 1.4 ppb at Brix 1.
At .5, the level was about 2.1 ppb.

[Determination of the suitable range of fragrance component content using model liquid]
Test 1: The effect of 3-methylbutanal on the feeling of cooking was evaluated by the following method.
A preferred range was identified.

<Preparation of model solution>
A standard sample of 3-methylbutanal was added to distilled water.
The content of utanal is 1.0 ppb, 2.0 ppb, 3.0 ppb, 5.0 ppb,
Samples adjusted to 30.0 ppb, 50.0 ppb, and 100.0 ppb were prepared.

<Sensory evaluation>
A panel of six trained panelists conducted a sensory evaluation of the samples. The sensory evaluation was conducted by an open panel method. The panel determined the range of the 3-methylbutanal content suitable for the cooked feeling felt in the flavor after the pulp.

<Results>
The preferred range for the 3-methylbutanal content to provide a cooked feel is 5.
The concentration was not less than 50.0 ppb and not more than 50.0 ppb.

Test 2: Dipropyl Trisulfide was converted to 3-met
It was confirmed whether or not this affected the cooked texture derived from hylbutanal.

<Preparation of model solution>
A standard sample of 3-methylbutanal was added to distilled water.
The content of utanal was adjusted to 5.0 ppb.
A standard sample of trisulfide was added, and dipropyl trisulfide
The contents of are 10.0 ppb, 8.0 ppb, 7.0 ppb, 6.0 ppb,
Samples adjusted to 4.0 ppb were prepared.

The Dipropion of the preparation shown in Example 1 when converted to Brix 1.5 is
The content of Dipropyl Trisulfide is 10.0 ppb. Therefore, the model sample in this test having a content of Dipropyl Trisulfide of 10.0 ppb is
The formulation shown in Example 1 above was considered.

<Sensory evaluation>
A panel consisting of seven trained panelists conducted a sensory evaluation of the samples. The sensory evaluation was conducted by an open panel method. The panel determined the range of 3-methylbutanal content suitable for the cooked feeling felt in the flavor after the pulp.
A sample containing 10.0 ppb of ipropyl trisulfide was used as a control.
Dipropyl Trisulfide significantly reduces the unpleasant odor
The content of Dipropyl Trisulfide was also determined.
Compared with the sample with a 10.0 ppb ulfide content as a control, the D sample had a significantly stronger cooked feel.
The content of ipropyl trisulfide was determined.

<Results>
The content of dipropyl trisulfide at which the unpleasant odor is significantly reduced is 7.0
The cooked feeling was significantly enhanced with Dipropyl Trisulfide.
The content was 6.0 ppb or less.

Test 3: Dimethyl disulfide was converted to 3-meth
It was confirmed whether or not this affected the cooked texture derived from ylbutanal.

<Preparation of model solution>
A standard sample of 3-methylbutanal was added to distilled water.
The content of utanal was adjusted to 5.0 ppb.
A standard sample of dimethyl disulfide was added to prepare samples having dimethyl disulfide contents of 12.8 ppb, 10.0 ppb, 8.0 ppb, 6.0 ppb, and 4.0 ppb, respectively.

The dimethyl d of the preparation shown in Example 1 when converted to Brix 1.5
The content of isulfide is 12.8 ppb.
The sample having an isulfide content of 12.8 ppb was assumed to be the preparation shown in Example 1 above.

<Sensory evaluation>
A panel of seven trained panelists conducted a sensory evaluation of the samples. The sensory evaluation was conducted by an open panel method. The panel determined the range of 3-methylbutanal content suitable for the cooked feeling felt in the filling.
A sample with a dimethyle disulfide content of 12.8 ppb was used as a control.
The unpleasant odor caused by dimethyl disulfide is significantly reduced.
In addition, the content of dimethyl disulfide was determined, and the cooked feeling was significantly enhanced by comparing the sample with a dimethyl disulfide content of 12.8 ppb as a control.
The isulfide content was determined.

<Results>
The content of dimethyl disulfide at which the unpleasant odor is significantly reduced is 6.0p
The content of dimethyl disulfide, at which the cooked feeling was significantly enhanced, was 6.0 ppb or less.

<Considerations>
Results of Test 2 and Test 3: Dipropyl Trisulfide and Dime
It was found that thyl disulfide suppresses the cooked feeling of 3-methylbutanal. The unpleasant odor of dipropyl trisulfide was 7.0 ppb or less, which was considered to be reduced compared to the prepared liquid.
It was found that when the sulfide content is 6.0 ppb or less, the cooked texture of 3-methylbutanal can be felt. From this, it is considered that the more preferable condition for obtaining the cooked texture of 3-methylbutanal is the D
The content of ipropyl trisulfide was found to be 1.2 or less.

The unpleasant odor of dimethyl disulfide was considered to be reduced at 6.0 ppb or less compared to the prepared liquid. It was also found that when the dimethyl disulfide content was 6.0 ppb or less, the cooked taste of 3-methylbutanal was felt. From this, it was found that the more preferable condition for obtaining the cooked taste of 3-methylbutanal is the ratio of dimethyl disulfide to the content of 3-methylbutanal.
The isulfide content was found to be 1.2 or less.

The field in which this invention is useful is the manufacture and sale of vegetable-containing seasonings.

Claims (12)

A method for producing a vegetable-containing seasoning (excluding curry) comprising at least the following steps:
Blending: What is blended here is at least a first vegetable processed product and a second vegetable processed product,
The first processed vegetable product is an onion processed product,
The second processed vegetable product is at least one of a processed broccoli product, a processed garlic product, a processed tomato product, and a processed asparagus product, and the resultant product is a prepared liquid;
The Brix of the preparation is 10.0 or less, and
Heating: Here, it is the preparation that is heated,
The vegetable-containing seasoning thus obtained has a Brix of 20.0 or more. The method of claim 1 further comprising the steps of:
Concentration: Here, it is at least the preparation that is concentrated. The manufacturing method according to claim 1 or 2, wherein the first processed vegetable product and the second processed vegetable product are concentrates. The manufacturing method of claim 3 further comprises mixing an aqueous medium. The manufacturing method of claim 3 or 4, wherein the Brix of the concentrated vegetable processed product is 20.0 or more. 6. The method according to claim 3 , wherein the concentrated vegetable product is in a liquid or paste form. A method for producing a vegetable-containing seasoning (excluding curry) comprising at least the following steps:
Blending: what is blended here is at least a vegetable processed product and an aqueous medium, the vegetable processed product being a concentrate, and what is obtained is a blended liquid;
The vegetable processed products prepared here are at least a first vegetable processed product and a second vegetable processed product,
The first processed vegetable product is an onion processed product,
The second vegetable processed product is at least one of a cruciferous vegetable processed product, a garlic processed product, a tomato processed product, and an asparagus processed product;
Concentration: what is concentrated here is at least the preparation,
The vegetable-containing seasoning thus obtained has a Brix of 20.0 or more. The method of claim 7 further comprises the steps of:
Heating: Here it is the preparation that is heated. 9. The method according to claim 7 or 8 , wherein the processed vegetable product has a Brix of 20.0 or more. 10. The method according to claim 7 , wherein the Brix of the prepared solution is 10.0 or less. A method according to any one of claims 7 to 10 , wherein the processed vegetable product is heated. A method according to any one of claims 7 to 11 , wherein the processed vegetable product is in a liquid or paste form.

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