JP7747706B2 - Cruciferous vegetable seasoning and method for producing the same - Google Patents

Description

This invention relates to cruciferous vegetable seasonings and methods for producing them.

In developing applications for cruciferous vegetables, the inventors focused on the richness of cruciferous vegetables. Here, "richness" refers to the persistence of flavor, and more preferably, also includes the complexity of flavor. Examples of components that contribute to "richness" include water-soluble components, fat-soluble components, etc.

"Richness" is especially important in the food and beverage industry, especially in the field of seasonings.
The "richness" of a food or drink determines its deliciousness. The important ingredients in seasonings are:
The amino acids are essential for the production of seasonings. From this perspective, animal ingredients, such as meat and fish, are used in seasonings. On the other hand, what is required in the market is the absence of animal ingredients. In response to this demand, protein-rich plant ingredients, such as beans, are replacing animal ingredients.

Under such circumstances, the inventor came up with the idea of a cruciferous vegetable seasoning. A cruciferous vegetable seasoning is a seasoning made entirely or partly from cruciferous vegetables. In this context, a well-known example is sofrito, which is made by sautéing aromatic vegetables (such as onions and garlic). One drawback of aromatic vegetables is their lack of richness. One way to overcome this drawback is to use cruciferous vegetables, as their amino acid content is higher than that of other vegetables.

Cruciferous vegetables have a grassy smell. This grassy smell is avoided. Various methods for reducing the grassy smell have been studied. Patent Document 1 describes a method for processing cruciferous vegetables, specifically steaming them under specific conditions before shredding, and then subjecting the squeezed juice to anion exchange. Patent Document 2 describes a method for producing squeezed juice from cruciferous vegetables, specifically adsorbing the aromatic components of the cruciferous vegetables.

Patent No. 3676178 Japanese Patent Application Publication No. 10-313834

The problem to be solved by the present invention is to enhance the richness of cruciferous vegetable seasonings.
More specifically, the objective is to enhance the richness and suppress the grassy smell in cruciferous vegetable seasonings. As mentioned above, cruciferous vegetables inherently have a trade-off relationship. That is, they have a strong richness but also a strong grassy smell. What is required for a method for producing cruciferous vegetable seasonings is to enhance the richness while suppressing the grassy smell.

The inventors of the present invention have been studying how to increase the components that contribute to the richness of cruciferous vegetable seasonings and remove the grassy smell components. As a result, the inventors of the present invention have found the following:
(1) Heating increases the aroma that contributes to richness, (2) a strong grassy smell makes it difficult to sense richness, (3) the components that contribute to the grassy smell are highly volatile and their content is likely to decrease in processes involving evaporation, and furthermore, (4) heating can inactivate the enzymes that generate the components that contribute to the grassy smell. Applying the above mechanisms, the present invention can be defined as follows:
It is as follows:

The method for producing a cruciferous vegetable seasoning according to the present invention comprises at least aroma reduction heating and aroma heating. The aroma heating is performed after the aroma reduction heating. Here, the term "cruciferous vegetable seasoning" refers to a seasoning whose raw materials are all or partly cruciferous vegetables (the same applies hereinafter in this section). The term "aroma reduction heating" refers to heating whose purpose is to reduce the aroma (the same applies hereinafter in this section). An example of aroma reduction heating is boiling (blanching). The term "aroma heating" refers to heating whose purpose is to add aroma (the same applies hereinafter in this section). An example of aroma heating is heating concentration. When cruciferous vegetables are subjected to aroma reduction heating, the endogenous enzymes of the cruciferous vegetables are inactivated. When the liquid of the cruciferous vegetables is subjected to aroma heating, a heated aroma is added. The liquid of the cruciferous vegetables refers to a liquid derived from cruciferous vegetables that have been subjected to aroma reduction heating.

From another perspective, the method for producing a cruciferous vegetable seasoning according to the present invention comprises at least aroma reduction heating and aroma heating. This aroma heating is carried out simultaneously with the aroma reduction heating. When the cruciferous vegetables are heated for aroma reduction, the aroma components contained in the cruciferous vegetables are vaporized. At the same time, the cruciferous vegetables are heated for aroma addition, thereby imparting a heating aroma. Examples of such heating include baking and stir-frying. This production method is further comprised of fractionation. The fractions obtained are at least umami components and aroma components. These components are derived from the cruciferous vegetables that have been heated for aroma addition (for example, baking or stir-frying). Examples of fractionation include solvent extraction and juicing.

The present invention makes it possible to provide a cruciferous vegetable seasoning with enhanced richness.

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

<Cruciferous vegetable seasoning>
The cruciferous vegetable seasoning of the present invention (hereinafter referred to as "the present vegetable seasoning") refers to a seasoning whose raw materials are all or partly cruciferous vegetables. Here, the term "seasoning" refers to an ingredient for seasoning. The raw materials other than the cruciferous vegetables are preferably vegetables as described below.

<Type and properties of this vegetable seasoning>
The type of vegetable seasoning is not important, and examples include dashi, sauce, sugar, salt,
These include vinegar-based, soy sauce-based, miso-based, sake-based, oil-based, and spice-based. Dashi is called by a wide variety of names, such as dashi (soup stock), soup stock, bouillon, fond de veau, and tang (hot water). The vegetable seasoning may be in any form, including, for example, liquid (including extracts, squeezed juices, and concentrates thereof), paste, solid, powder, and the like.

<Cruciferous vegetables>
Cruciferous vegetables are vegetables that are scientifically classified as Brassicaceae. Examples of cruciferous vegetables include cabbage, broccoli, kale, watercress, komatsuna, bok choy, radish sprouts, cauliflower, Chinese cabbage, turnip, takana, kohlrabi, etc. This vegetable seasoning uses parts of cruciferous vegetables (flowers, leaves, stems, etc.).
The vegetable seasoning of the present invention employs one or more of these cruciferous vegetables, preferably broccoli or cabbage.

<Vegetables other than cruciferous vegetables>
Vegetables other than cruciferous vegetables can be used in this vegetable seasoning. The type of vegetable is not important, but examples include carrots, onions, turnips, daikon radishes, celery, spinach, bell peppers, asparagus, young barley leaves, chrysanthemum, mustard greens, lettuce, komatsuna, angelica tree, sweet potato, potato, tomato, mulukhiyah, paprika, parsley, celery, mitsuba, lettuce, radishes, shiso, eggplant, green beans, pumpkin, burdock, leeks, ginger, garlic, chives, corn, snow peas, okra, turnips, cucumbers, melons, zucchini, loofahs, and bean sprouts. Vegetables other than cruciferous vegetables are preferably carrots, onions, and celery, as this improves the overall flavor balance.

<Conceptual structure of the manufacturing method of the present vegetable seasoning>
The present method for producing vegetable seasonings (hereinafter sometimes referred to as "the present production method") is conceptually constituted by at least aroma-reducing heating and aroma-imparting heating. Aroma-reducing heating refers to heating whose purpose is to reduce aroma. Specifically, it reduces the grassy smell. Aroma-imparting heating refers to heating whose purpose is to add aroma. Specifically, it adds a heated aroma. The aroma-imparting heating is carried out simultaneously with or after the aroma-reducing heating. The present production method is further constituted by fractionation. The fractions obtained are at least umami components and aroma components. These components are derived from cruciferous vegetables that have been aroma-imparted. The present production method is embodied in the following first to third embodiments.

First Embodiment
1 shows the flow of the manufacturing method according to the first embodiment. This manufacturing method comprises cutting (S10), baking or frying (S20), water extraction (S30), solid-liquid separation (S40)
), concentration (S50), and sterilization and filling (S60). In this embodiment, at least baking or frying (S20) embodies both aroma-reducing heating and aroma-adding heating. Furthermore, at least water-infusion (S30) embodies fractionation. The first embodiment is characterized by the fact that a seasoning with a relatively low viscosity can be produced, making it easy to apply to various foods and beverages.

<Cutting (S10)>
The purpose of cutting cruciferous vegetables and other vegetables (hereinafter sometimes simply referred to as "vegetables") is to shorten the cooking time. Another purpose is to shorten the extraction time. Some parts of the vegetables (e.g., flower parts and insect-eaten leaves) may be discarded. The size of the cut vegetables is arbitrary, but preferably about 5 mm to 5 cm.

<Baked or fried (S20)>
The purpose of grilling or frying cut vegetables is to suppress the grassy smell. That is, the grassy smell components (aroma components) of cruciferous vegetables are vaporized by grilling or frying them. Another purpose is to enhance the richness. That is, the cooked aroma is generated by grilling or frying vegetables, and the resulting sense of long-lasting flavor is felt. The cooked aroma makes people feel the richness. The present inventors have particularly focused on phenylacetaldehyde (Phe
It was found that phenylalanine (nonylacetaldehyde) is a component that increases with heating and contributes to the richness of the flavor. It is presumed that this is produced by the decomposition of phenylalanine, an amino acid, by heating. The components that contribute to the grassy smell have a lower boiling point and are relatively more volatile than the components that contribute to the cooked aroma. If the vegetables are not grilled or fried sufficiently, the grassy smell will not be suppressed. If the vegetables are grilled or fried excessively, the burnt smell will become stronger. A strong burnt smell is to be avoided. From this perspective, the temperature at which vegetables are grilled or fried is 45°C to 200°C, preferably 75°C to 180°C. The grilling or fried time is 10 to 120 minutes,
The time is preferably 15 to 90 minutes. These methods may be known methods, and examples thereof include:
The heat source is not limited to fire, but may be induction heating or the like.

<Cold Brewing (S30)>
The purpose of water extraction is to extract the components contained in grilled or fried vegetables. When grilled or fried vegetables are immersed in water, the components dissolve. The components dissolve into water. If the temperature of the water (solvent) is too low, the extraction time will be long. On the other hand, if the temperature of the water (solvent) is too high, the components derived from the vegetables will deteriorate. From this perspective, the temperature of the water (solvent) is preferably 85 to 98°C.

<Solid-liquid separation (S40)>
The purpose of solid-liquid separation is to suppress the grassy smell. It is the solid parts of vegetables that retain most of their grassy smell. Removing the solid parts reduces the grassy smell. Another purpose is to improve the efficiency of subsequent processes. Removing the solid parts increases the concentration level when concentrating in the subsequent process. Furthermore, removing the solid parts reduces the viscosity of the liquid, making it easier to apply to various foods and beverages. The method of solid-liquid separation may be a known method, such as a sieve method or a centrifugal method. The principle of centrifugation may be either a continuous method or a batch method, and an example of a centrifugal separator is a decanter. Whether or not to perform this process can be determined taking into account the final use of the material.

<Concentration (S50)>
The purpose of concentrating the liquid portion (liquid) obtained by solid-liquid separation is to improve the handling of the material. By concentrating the liquid, the volume of the liquid is reduced, which means that the storage costs of the liquid are reduced.
The concentration method may be a known method, such as vacuum concentration, membrane concentration, or freeze concentration.

<Sterilization and filling (S60)>
In addition to the above, the present production method suitably employs sterilization and filling, which may be performed by known methods, such as plate-type sterilization and tubular-type sterilization.

Second Embodiment
FIG. 2 shows the flow of a manufacturing method according to the second embodiment. This manufacturing method comprises cutting (S10), baking or frying (S20), squeezing (S31), solid-liquid separation (S40), concentration (S50), and sterilization and filling (S60). In this embodiment, at least baking or frying (S20) embodies both aroma-reducing heating and aroma-imparting heating. At least squeezing (S31) embodies fractionation. These are only the characteristics of the manufacturing method according to the second embodiment. The rest of the description is the same as that of the first embodiment. The second embodiment is characterized by the ability to produce a seasoning with a relatively high viscosity and a high Brix.

<Squeezing (S31)>
The cut vegetables are squeezed to obtain juice and pulp. That is, the method for squeezing the vegetables may be a known method, such as a pressing method or a centrifugal method. Examples of juice extracting devices include an extruder, a filter press, a decanter, a ginner, etc.

Third Embodiment
FIG. 3 shows the flow of a manufacturing method according to the third embodiment. This manufacturing method comprises cutting (S10), branching (S21), squeezing (S31), solid-liquid separation (S40), heat concentration (S51), and sterilization and filling (S60). In this embodiment, at least branching (S10) embodies aroma reduction heating. At least heat concentration (S51) embodies aroma heating. At least squeezing (S31) embodies fractionation. Only the features of the manufacturing method according to the third embodiment will be described below. The rest of the description is the same as that in the first and second embodiments.
The third embodiment is characterized in that, by including a blanching step, it is possible to produce a seasoning in which the components that cause acridness and astringency, such as nitric acid and oxalic acid, are reduced.

<Branch (S21)>
The purpose of blanching the cut vegetables is to deactivate the enzymes.
Another purpose is to remove scum. The method of blanching the cut vegetables is not limited, and specifically, it can be steam or hot water. The temperature at which the cut vegetables are blanched is 50 to 100 degrees.
The present specification incorporates the specific description of blanching in Japanese Patent No. 37
This is the content of Publication No. 71919.

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

<Richness>
In the present invention, "body" is one of the sensory characteristics. The main factor in determining body is the persistence of flavor, and more preferably, the complexity of flavor is also taken into consideration.

＜Immoral＞
The "grassy smell" in the present invention refers to the grassy smell possessed by cruciferous vegetables.

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

<pH>
The pH of the vegetable seasoning containing cruciferous vegetables according to the present embodiment is not particularly limited, but may be
Preferably, the pH is 4.0 to 7.0. If the pH is too low and the sourness becomes too strong, the sourness becomes too pronounced, making it difficult to sense the richness. If the pH is too high, strong sterilization is required from the viewpoint of hygiene management, and this is also undesirable from the viewpoint of the effect on flavor, etc. More preferably, the pH is 5.0 to 7.0.

<Amount of centrifuged sediment>
The centrifugal sedimentation amount is the amount of sedimentation that occurs when a sample is centrifuged under certain conditions, expressed as a volume percentage. The measurement method used in this embodiment is as follows: 10 ml of vegetable seasoning containing cruciferous vegetables is placed in a 10 ml sedimentation tube (a graduated spit glass),
The volume of the precipitate is measured after centrifugation at 3,000 rpm (1,600×g) for 10 minutes. The amount of centrifugation sediment is not particularly limited, but preferably, the amount of centrifugation sediment at Brix 2.9 is 30%.
More preferably, the amount of sedimentation upon centrifugation at Brix 2.9 is less than 5%.
More preferably, the amount of sedimentation upon centrifugation at Brix 2.9 is less than 1%. A small amount of sedimentation upon centrifugation allows the viscosity to be reduced, making the product more suitable for use in a variety of products.
The amount of centrifugal sedimentation can be reduced by any known method, and specific examples include removal of pulp by sieving and removal of pulp by centrifugal separation.

<Cumulative % particle size>
The particle size is the measured value of the long diameter of the particle. Here, "cumulative a% particle size" refers to the cumulative frequency in the particle size distribution obtained by measurement, when the total volume of the particle group is taken as 100%,
The cumulative 50% particle diameter (D50) refers to the particle diameter at which the cumulative frequency reaches a %. In other words, the cumulative 50% particle diameter (D50) refers to the particle diameter at which the cumulative frequency reaches 50%. Furthermore, the cumulative 90% diameter (D90) refers to the particle diameter at which the cumulative frequency reaches 90%. The means for measuring particle diameter is a laser diffraction/scattering particle size distribution measuring device.

The particle size of the vegetable seasoning containing cruciferous vegetables of the present invention is not particularly limited, but preferably, D50 is 250 μm or less. Also, preferably, D90 is 700 μm or less. More preferably, D50 is 100 μm or less. Also, more preferably, D90 is 100 μm or less.
The particle size is 400 μm or less. By reducing the particle size, the properties become smoother and the particles can be easily applied to various products. The method for reducing the particle size may be a known method, and specific examples include micronization using a microprocessor, removal of pulp using a sieve, and removal of pulp by centrifugation.

[Evaluation of richness in vegetable seasonings]
<Comparative Example 1>
Cut the broccoli into pieces about 5 mm thick and boil it in water twice the amount of the cut broccoli at 95°C for 1 minute.
The solid and liquid portions were separated using a 0.5 mm mesh sieve, and the liquid portion was used as the sample.

Example 1
Broccoli was shredded to approximately 5 mm and roasted at 140°C. It was then extracted with water in an amount twice the amount of the shredded broccoli at 95°C for 1 hour. The solid and liquid portions were separated using a 0.5 mm mesh sieve, and the liquid portion was used as the sample.

<Comparative Example 2>
Broccoli was cut into pieces of about 5 mm, juiced using a juicer, and then hot-packed.

Example 2
Broccoli was cut into pieces of about 5 mm and roasted at 140° C. After that, the juice was extracted using a juicer, and then the resulting juice was hot-packed.

<Comparative Example 3>
Cabbage was cut into pieces of approximately 2 cm and extracted with water in an amount twice the volume of the cut cabbage at 95°C for 1 hour. The solid and liquid portions were separated using a 0.5 mm mesh sieve, and the liquid portion was used as the sample.

Example 3
The cabbage was cut into pieces of about 2 cm and roasted at 140°C.
The mixture was extracted with twice the amount of water at 95°C for 1 hour. The solid and liquid portions were separated using a 0.5 mm mesh sieve, and the liquid portion was used as the sample.

<Comparative Example 4>
Cut the broccoli, onion, celery, and carrot into 2cm pieces.
The extract was extracted with twice the amount of water at 95°C for 1 hour. After removing the solid matter, the extract was concentrated in vacuo to remove Br.
The concentrated sample was diluted with water to Brix 5.0.

Example 4
Cut the broccoli, onion, celery, and carrot into 2cm pieces.
After roasting at 40°C, the vegetables were extracted with hot water in an amount twice the volume of the cut vegetables at 95°C for 1 hour. After removing the solids, the extract was concentrated in vacuo to Brix 20. The concentrated sample was then diluted with water to Brix 5.
Diluted to 0.

<Sugar content (Brix) measurement>
The sugar content (Brix) measuring device used in this measurement was a refractometer (NAR-3T manufactured by ATAGO Co., Ltd.) The product temperature during measurement was 20°C.

<pH Measurement>
The pH measuring device used in this measurement was a pH meter (pH METER F-52 HORIB
The product temperature at the time of measurement was 20°C.

<Amount of centrifuged sediment>
Put vegetable seasoning (including cruciferous vegetables) into a 10 ml sedimentation tube (spit glass with a graduated scale).
10 ml of ethanol (Brix 2.9) was added to the tube, and the tube was centrifuged at 3,000 rpm (1,600×g) for 10 minutes, after which the volume of the precipitate was measured.

<Measurement of particle size>
A laser diffraction/scattering particle size distribution analyzer (HORIBA "LA-960") was used.
The particle size at which the cumulative frequency is 50% (D50) and 90% (D9
The refractive index was set to "1.60-0.00i", the circulation speed to "3", and the stirring speed to "
1".

<Sensory evaluation>
A panel of sensory evaluators with keen senses for flavor evaluation was selected. (Comparative Example 1 and Example 1 are collectively referred to as Category 1, and the same applies to Categories 2 to 4 below.) For the sensory evaluation, Categories 1 and 2 were adjusted to a Brix of 2.9 with distilled water, and for Category 3,
The evaluation was carried out by adjusting x to 1.9. For categories 1 to 4, the discrimination evaluation for the comparative examples and examples was carried out by a panel of nine people using a three-point discrimination method.
Furthermore, for each category, the comparative examples were compared with the examples, and the evaluation of "enhanced richness and suppression of grassy smell" in terms of flavor was carried out by a pair-wise comparison method by 11 panelists. Richness was defined as the "persistence" and "complexity" of flavor, and the definition of "complexity" was as follows:
A sense of "complexity": Many flavors can be perceived, but no particular flavor stands out, and the flavors cannot be clearly separated.

<Sensory evaluation criteria>
The discrimination was judged based on the evaluation of each panelist and the binomial distribution probability (BINOM) of the individual terms.
The results were judged using a DIST function with a risk level (P value) of 5%. In the sensory evaluation using the paired comparison method, a panel evaluated whether the richness of the Examples was enhanced and whether the grassy smell was suppressed, using the Comparative Examples as a control within the same category.
The evaluation of the presence or absence (○ or ×) of "enhanced body and suppressed grassy smell" was based on the evaluation of each panelist, and the risk rate (P
The value was judged at 5%.

<Results>
The results showed that the Comparative Examples and Examples were significantly different and distinguishable for each of Sections 1 to 4. Furthermore, the results showed that the Examples had a stronger body and a less grassy smell than the Comparative Examples for each of Sections 1 to 4.

<Summary>
The above test results demonstrated that an extract (liquid extract) with enhanced richness could be produced by draining water from cruciferous vegetables that had been roasted or fried and separating the solid and liquid. Furthermore, by squeezing cruciferous vegetables that had been roasted or fried, a juice with enhanced richness could be produced. Furthermore, the effects of the present invention could also be confirmed when other vegetables were used in addition to cruciferous vegetables. Summarizing the above results, it was found that the method for producing a cruciferous vegetable seasoning according to the present invention comprises at least aroma-reducing heating and aroma-imparting heating. The aroma-imparting heating is performed after or simultaneously with the aroma-reducing heating.

An area in which this invention is useful is the production and sale of vegetable seasonings.

Claims (2)

A method for producing a cruciferous vegetable seasoning, comprising at least the following steps:
Baked or fried: Here, the vegetables to be baked or fried are at least cruciferous vegetables and non-cruciferous vegetables,
Fractionation (excluding heating under wet pressure) : Fractionation is performed on at least the baked or fried cruciferous vegetables and non-cruciferous vegetables,
The only non-cruciferous vegetables are carrots, onions, and celery. A method for producing cruciferous vegetable seasonings (excluding dressings and those containing sugar derivatives of α,α-trehalose, daikon juice, mushrooms, or shiitake mushrooms) comprising at least the following steps:
Blanch: Here, the vegetables to be blanched are at least cruciferous vegetables and non-cruciferous vegetables,
Solid-liquid separation: Here, the solid-liquid separation is performed on at least the liquid of the blanched cruciferous vegetables and the liquid of the blanched non-cruciferous vegetables,
Heat concentration: Here, what is heated and concentrated is at least the solid-liquid separated liquid of cruciferous vegetables and the solid-liquid separated liquid of vegetables other than cruciferous vegetables,
The only non-cruciferous vegetables are carrots, onions, and celery.