JPH0614844B2 - Method for improving flavor of vegetable extract or food containing vegetable extract - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for improving the flavor of a vegetable extract or a food containing a vegetable extract in which the original flavor of the vegetable extract is enhanced by adding potassium to the vegetable extract. .

[Conventional technology]

An extract is a component that can be extracted, and it is known to add water to meat, fish meat, etc. to boil and extract the component, and to extract it using an organic solvent.Use the extracted extract as it is for processed foods. It is used as a raw material for processed food after being concentrated or concentrated. Moreover, what is not concentrated and what is not heated may be called vegetable juice. The flavor of these extracts evaporates through operations such as extraction and concentration / drying,
The disadvantage is that the original vegetable flavor is weak. For this reason, various methods have been proposed for the extraction method, the concentration method, and the drying method for the purpose of retaining the flavor, and there is a strong demand for retaining the flavor.

[Problems to be solved by the invention]

An object of the present invention is to prevent the deterioration of the flavor of the vegetable extract caused in the steps of extraction, concentration, drying and the like, and to obtain a vegetable extract having an enhanced vegetable flavor.

[Means for solving problems]

Under the circumstances, the present inventors have conducted various studies on a method for enhancing the flavor of a vegetable extract or a vegetable extract-containing food, and as a result, a substance containing potassium ions, particularly potassium chloride, potassium glutamate at a specific concentration. It was found that the flavor of the vegetable extract or the vegetable extract-containing food is enhanced by the addition of the above.

The present invention was completed based on this finding, that is, 1 to 50 parts of potassium ion is added to 100 parts of the solid content of the vegetable extract to improve the flavor of the vegetable extract or the food containing the vegetable extract. Is the law.

The present invention will be specifically described below.

The vegetable extract used in the present invention may be any of leaf vegetables, bean vegetables, flower vegetables, fruit vegetables, root vegetables, and the like, specifically parsley, cabbage, lettuce, Chinese cabbage,
Spinach, chrysanthemum (leafy vegetables), burdock, Japanese radish, carrots, ginger (root vegetables), celery, bamboo shoots,
Extracts such as asparagus, onions, leeks, butterburs, garlic (boiled vegetables), cauliflower, broccoli (flower vegetables), eggplant, cucumber, tomatoes (fruit vegetables), etc. Not limited.

The potassium is not limited in its kind such as potassium chloride, potassium phosphate, potassium carbonate, potassium hydroxide, potassium tartrate, potassium glutamate, and the like, but potassium chloride and potassium glutamate are preferably used. Also, potassium-containing animal meat extract, yeast extract, protein hydrolyzate and the like can be used as the potassium source.

The amount of potassium added is 1 to 50 parts with respect to 100 parts of the solid content of the vegetable extract. When the amount of potassium added is less than 1 part with respect to 100 parts of the solid content of the vegetable extract, the effect of improving the flavor is poor, and the flavor enhancement of the vegetable extract is not observed. Conversely 5
When it is higher than 0 part, the whole taste of the vegetable extract is impaired due to the bitterness derived from potassium ions. Therefore, 1 to 50 parts of potassium is added to 100 parts of the solid content of the vegetable extract (even in the food containing the vegetable extract).
The addition of a part is optimum for improving the flavor of the vegetable extract.

The method for improving the flavor of a vegetable extract or a vegetable extract-containing food of the present invention is an improving method characterized by adding potassium to the vegetable extract, but other ingredients such as sodium glutamate, other lysine, histidine, aspartic acid, and methionine. Amino acids, salts thereof, various organic acids such as citric acid, succinic acid, tartaric acid and fumaric acid, salts thereof, 5'-nucleotide salts, sodium chloride, yeast extract, saccharides and the like can be used in combination.

The method for improving a vegetable extract of the present invention can be applied to vegetable extracts of any properties such as powder, granules, cubes, pastes and liquids, and the addition method thereof is not limited.

Similarly, for the vegetable extract-containing food, the method of the present invention can be applied regardless of the type, form, etc. of vegetable soup, vegetable juice, sauce / sauce, sheet-shaped vegetable food, and the like.

The present invention will be further described with reference to examples.

Example 1 Carrots are finely chopped, and 1900 g of water is mixed with 80 parts of water.
After adding 0 g and grinding with a lab mixer, hot water extraction was performed at 80 ° C. for 30 minutes. The solid content was filtered off to obtain 1885 g of carrot extract (solid content 6.0%). To 100 g of this carrot extract, 0.06 g of potassium chloride and 0.06 g, respectively.
6g, 6g, 12g and potassium glutamate 0.06
g, 0.6 g, 6 g, and 12 g were added and dissolved, and sensory evaluation was performed using the one without addition as a control. The results of the sensory evaluation are shown in Table 1 (panel n = 20).

Example 2 Onions are finely chopped and 1980 g of water is added to 30 parts of water.
After adding 0 g and grinding with a lab mixer, hot water extraction was performed at 80 ° C. for 30 minutes. The solid content was filtered off to obtain 1950 g (solid content 8.0%) of onion extract. To 100 g of this onion extract, 0.08 g of potassium chloride and 0.
8g, 8g, 16g, and potassium glutamate 0.08
g, 0.8 g, 8 g, 16 g were added and dissolved, and sensory evaluation was carried out using the one without addition as a control. The results of the sensory evaluation are shown in Table 2 (panel n = 20).

Example 3 Celery was finely chopped and 1970 g thereof, and 400 g of water
Was added and the mixture was ground with a lab mixer, followed by hot water extraction at 80 ° C. for 30 minutes. The solid content is filtered off, and the celery extract 11
60 g (solid content 4.5%) was obtained. This celery extract 10
0 g of potassium chloride, 0.05 g, 0.5 g,
5 g, 10 g, and 0.05 g potassium glutamate.
5 g, 5 g, and 10 g were added and dissolved, and the one without addition was subjected to a sensory evaluation using a control. The results of the sensory evaluation are shown in Table 3 (panel n = 20).

Example 4 2.4 kg of soybean white squeezing oil was heated to 120 ° C. in a horizontal steaming pot, and then 78.8 kg of ginseng diced into a 3.2 mm mouth was added,
Stir for 45 minutes at 95 ° C or higher, then add 80 kg of water to 95
Boiled for 60 minutes at ℃ ~ 100 ℃ (while solid content is 3.2
% To 6.8%). This boiled ripening liquid was cooled to 40 ° C., and the extract and solid components were separated at 5 kg / cm ² using a belt press type dehydrator (manufactured by Tsukishima Kikai Co., Ltd.) to obtain an extract of 65.8k.
got g. To 100 g of this carrot extract, 0.07 g, 0.7 g, 7 g, and 14 g of potassium chloride and 0.07 g, 0.7 g, 7 g, and 14 g of potassium glutamate were added and dissolved, and sensory evaluation was performed using the additive-free one as a control. The results of the sensory evaluation are shown in Table 4 (panel n =
20).

Example 5 After heating 13 kg of soybean white squeezing oil to 120 ° C., 440 kg of diced onions were added to a 3.2 mm mouth, and 95 to 100 ° C.
After fried for 60 minutes, 420 kg of water was added and ripened for 60 minutes (while the solid content increased from 5.8% to 12.6%).

This boiled ripening liquid was cooled to 40 ° C., and the extract and solid components were separated at 7 kg / cm ² using a belt press type dehydrator (manufactured by Tsukishima Kikai Co., Ltd.), and 351 kg of onion extract with good taste and flavor.
Got To 100 g of this onion extract, 0.13 g, 1.3 g, 13 g, and 26 g of potassium chloride and 0.13 g, 1.3 g, 13 g, and 26 g of potassium glutamate were dissolved, respectively. The results of the sensory evaluation are shown in Table 5 (panel n =
20).

Example 6 Each raw material was mixed and dissolved in a cylinder pan according to the formulation shown in Table 6, then heated and subjected to high temperature treatment at 90 ° C. for 30 minutes.
Watered vegetable soup A, B to supplement the water reduced by evaporation
I got 10kg each.

The sensory evaluation of B was performed by the two-point comparison method using A as a control. The result is A as shown in Table 7 (panel n = 20).
On the other hand, B had a significantly stronger vegetable flavor and was preferred.

Claims (3)

[Claims] 1. A method for improving the flavor of a vegetable extract or a food containing a vegetable extract, which comprises adding 1 to 50 parts of potassium ions to 100 parts of the solid content of the vegetable extract. 2. A method for improving the flavor of a vegetable extract or a food containing a vegetable extract according to claim 1, wherein potassium chloride is used as potassium. 3. A method for improving the flavor of a vegetable extract or a food containing a vegetable extract according to claim 1, wherein potassium glutamate is used as potassium.