JP2018099033A - Onion powder - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an onion powder richly containing quercetin and a glycoside thereof and having a good taste, a health food, a food additive, a seasoning, and a pasty food each containing the onion powder.SOLUTION: Provided is an onion powder containing 1.0 pts.wt. or more of quercetin and 1.0 pt.wt. or more of a quercetin glucoside based on 100 pts.wt. of the onion powder and having a powder particle diameter of 60 mesh or more and 100 mesh or less.SELECTED DRAWING: None

Description

  The present invention relates to an onion powder having a good taste, a health food containing the onion powder, a food additive, a seasoning, and a pasty food.

  Onion can be stored for a long time if it is dried after harvesting, and can be stored for several months at room temperature. On the other hand, onions are rich in active ingredients that prevent and improve adult diseases such as human hypertension, hyperglycemia, and hyperlipidemia. As active ingredients, for example, polyphenols such as quercetin and its glycosides that have been reported to have many physiological effects such as antioxidant action and antihypertensive action, allicin that lowers blood sugar, and intestinal bifidobacteria Such as fructooligosaccharides. Among them, in particular, quercetin and its glycoside are high-profile components such as reports suggesting improvement of lipid metabolism regarding the preventive efficacy of metabolic syndrome.

  Quercetin and its glycosides contained in onions are extracted by hot water extraction and solvent extraction of onions, and then concentrated and dried to prepare quercetin and its glycoside-containing extracts. It is known to be used for such as. In addition, quercetin and its glycosides are reported to be contained in the hull more than the bulb portion (white edible portion) of onion. As an effective use of onion hull, an extract of onion hull is used as a food. Have been proposed (for example, Patent Document 1). However, although quercetin glycoside is highly soluble in water, quercetin itself is hardly soluble in water, so it is difficult to extract all quercetin and its glycoside contained in onion by extraction. There was a problem.

JP 2007-137775 A

  The present invention has been made in view of the situation as described above, is rich in quercetin and glycosides thereof, and has a good taste onion powder, health food containing this onion powder, food addition The problem is to provide a preparation, a seasoning, and a paste-like food.

As a result of intensive studies to solve the above problems, the present inventor has found that the taste is improved and improved by setting the particle size of the onion powder to 60 mesh or more and 100 mesh or less. It came to be completed.
Previous onion powders were not satisfactory because they were given priority to be able to ingest quercetin and its glycosides. On the other hand, the present invention finds that, by making the particle diameter within a specific range, the taste is greatly improved and improved, an unprecedented new effect can be obtained, and the above problem is solved. It has come.

The gist of the present invention is specifically as follows.
1. For 100 parts by weight of onion powder,
1.0 part by weight or more of quercetin,
Containing 1.0 part by weight or more of quercetin glycoside, and
The powder particle size is 60 mesh or more and 100 mesh or less,
Onion powder.
2. 1. the onion powder is an onion skin powder, An onion powder according to 1.
3. The onion powder is a powder obtained by pulverizing and drying an onion outermost skin and a second outer skin. Or 2. An onion powder according to 1.
4.1. ~ 3. A health food containing the onion powder according to any one of the above.
5.1. ~ 3. A food additive comprising the onion powder according to any one of the above.
6.1. ~ 3. The seasoning containing the onion powder in any one of.
7.1. ~ 3. A pasty food containing the onion powder according to any one of the above.

By making the particle size of the onion powder of the present invention within a specific range, in particular, bitterness and astringency are suppressed, and richness and depth are added to greatly improve and improve the taste. In addition, when the particle diameter is in the above specific range, there is no foreign matter feeling when put in the mouth, and the touch of the tongue is not felt.
Furthermore, since the onion powder of the present invention contains quercetin in an amount of 1.0 part by weight or more and quercetin glycoside in an amount of 1.0 part by weight or more with respect to 100 parts by weight of the powder, It is possible to ingest the glycoside efficiently.

  Hereinafter, health foods, food additives, seasonings, and pasty foods containing onion powder will be described in detail.

The onion powder of the present invention can be used in the form of a circle from which roots and buds have been removed, or a peeled skin. Since the onion skin is normally discarded without being used for food, it is preferable to use the onion skin from the viewpoint of effective use, and the onion outer skin and the colored skin of the second skin should be used. Is particularly preferred.
The onion that can be used in the present invention belongs to the family Liliaceae in terms of the Clonquist system, and belongs to the family Leekaceae in terms of the APG plant classification system, so long as the bulb can be edible, It is not limited to variety, production area, harvest time, storage method, etc. Therefore, onions belonging to either the spicy spicy onion group or the light spicy sweet onion group can be used. Any onion may be used. Moreover, any of the extremely early-growth, early-growth, middle-age, and late-growth can be used, and what was harvested by spring sowing cultivation and what was harvested by autumn sowing cultivation may be sufficient. Furthermore, small onions (sometimes called pecolos), shallots (Allium oschaninii), and onion genetic recombinants can also be used.

  The onion powder of the present invention, when using an onion skin, is manufactured by dewatering and drying a coarsely crushed onion skin, sterilizing, and then pulverizing to a desired particle size. For onion skin drying, hot air drying method, cold air drying method, vacuum drying method, vacuum drying method, microwave drying method, spray drying method, foam mat drying method, freeze drying method, etc. can be applied, but in general hot air drying The method is simple and preferred. About implementation of each drying method, what is necessary is just to apply standard conditions to the drying method, respectively. Examples include 30 ° C./several hours to several tens of hours. The sterilization method can be carried out by a generally known method such as sterilization using a high-temperature air flow of about 130 ° C. or sterilization by contacting with superheated steam. Various pulverization means can be used for pulverization, for example, mechanical pulverization mechanisms such as a hammer mill, roller mill, ball mill, gear type mill, mesh extrusion type mill, etc., and those using self-impact impact such as a jet mill Etc. and can be adequately handled within the technical range well known to those skilled in the art of handling powdered vegetables. In order to prevent deterioration due to heat generation at the time of pulverization, to prevent oxidation, or to make the particle size distribution of the pulverized product strict, the pulverization may be divided into several stages and the particle size may be refined successively. In order to avoid heat generation, cooling of the pulverizing means, or cooling / enclosing of the pulverizing means with liquid, cooling inert gas such as nitrogen and carbon dioxide, liquid air / cooling air, etc. should be carried out by known methods. Can do.

また、本発明でいうケルセチン配糖体は、特に限定されないが、例えば、上記化学式（１）のケルセチンの３位と４’位ＯＨ基に糖がＯ−グリコシド結合した下記化学式（２）で表されるものや、４’位ＯＨ基に糖がＯ−グリコシド結合した下記化学式（３）で表されるもの等が挙げられる。糖は、単糖、二糖、三糖以上のオリゴ糖のいずれであってもよい。特に、本発明のケルセチン配糖体としては、ケルセチンの３位と４’位ＯＨ基に糖がＯ−グリコシド結合したものと４’位ＯＨ基に単糖がＯ−グリコシド結合したもの、すなわち、以下の化学式（２）で表される配糖体であるケルセチン−３，４’−グルコシドおよび化学式（３）で表される配糖体であるケルセチン−４’−グルコシドを、主成分とするものであることが好ましい。本発明のタマネギ粉末は、タマネギ粉末１００重量部に対して、ケルセチン配糖体を１．０重量部以上含有することを特徴とする。

The onion powder of the present invention contains quercetin and its glycoside.
Quercetin in the present invention is a compound represented by the following chemical formula (1) and having a chemical name of “3,3 ′, 4 ′, 5,7-pentahydroxyflavone”. Quercetin is a kind of flavonoid, and is known to be contained in plants such as onions, buckwheat and citrus fruits in a glycoside or free form. The onion powder of the present invention is characterized by containing 1.0 part by weight or more of quercetin with respect to 100 parts by weight of onion powder.

In addition, the quercetin glycoside referred to in the present invention is not particularly limited. For example, the quercetin glycoside is represented by the following chemical formula (2) in which a sugar is O-glycosidically bonded to the 3rd and 4′-position OH groups of the quercetin of the above chemical formula (1). And those represented by the following chemical formula (3) in which a sugar is O-glycoside-bonded to the 4′-position OH group. The sugar may be any of monosaccharides, disaccharides, and oligosaccharides having three or more sugars. In particular, the quercetin glycosides of the present invention include those in which sugars are O-glycosidically bonded to the 3-position and 4′-position OH groups of quercetin, and those in which monosaccharides are O-glycosidically bonded to the 4′-position OH groups, The main component is quercetin-3,4′-glucoside which is a glycoside represented by the following chemical formula (2) and quercetin-4′-glucoside which is a glycoside represented by the chemical formula (3). It is preferable that The onion powder of the present invention is characterized by containing 1.0 part by weight or more of quercetin glycoside with respect to 100 parts by weight of onion powder.

The onion powder of the present invention is characterized in that the powder particle size is 60 mesh or more and 100 mesh or less.
As will be described in detail in Examples described later, it has been clarified that the taste, particularly bitterness and astringency can be greatly improved by setting the particle size of the onion powder to 100 mesh or less. In food powder, the clear relationship between the particle size of the powder and the bitterness and astringency is not yet known, and the bitterness and astringency can be greatly reduced by making the particle size smaller than the specific particle size. This has been revealed for the first time by the present invention. This is a particularly remarkable effect that, for the first time, the present inventor conducted many experiments and found the relationship between the particle size of onion powder and bitterness and astringency.
The particle size of the onion powder of the present invention is preferably 100 mesh or less, more preferably 93 mesh or less, and further preferably 83 mesh or less in order to improve the taste, particularly bitterness and astringency.
On the other hand, this will also be described in detail in the examples described later. When the onion powder has a particle size larger than 42 mesh, the tongue feels bad when put in the mouth, and it is suitable as a powder to be added to foods. Therefore, the onion powder of the present invention is characterized by being 60 mesh or more.

The onion powder of the present invention is particularly suitable for use as a health food, food additive, seasoning, or pasty food.
The onion powder of the present invention is known to have anti-oxidation action, anti-inflammatory action, and antihypertensive action, improve fat metabolism in the liver, and bind to fat in the digestive tract to suppress fat absorption. And its glycoside in a high concentration of 1.0 part by weight or more of quercetin and 1.0 part by weight or more of quercetin glycoside with respect to 100 parts by weight of onion powder. Ideal for use as a health-oriented food additive. Here, the food additive in the present invention is a food material (food raw material) containing a food additive, and is added to, mixed with, or mixed with food during the production, processing, preparation, processing, packaging, transportation or storage of the food. It is used by infiltration or other methods and means added for the purpose of imparting some effect to the target food. Although it does not restrict | limit in particular in the food additive of this invention, The health supplement enhancer used in order to strengthen a health supplement component to food is contained.
Moreover, even if the onion powder of the present invention is an onion skin powder such as the outermost skin of the onion or the second skin, when added to food, it can give depth and richness to the flavor as well as onion flavor, It can be used as a seasoning and is preferred. In particular, by making the onion powder of the present invention into a paste, it can be conveniently used during cooking, and is therefore preferable.

The onion powder of the present invention is not particularly limited in foods and dishes that can be added, for example, curry, stew, soup, soup such as miso soup, rice such as fried rice and pilaf, fish dishes such as hamburger, tsukune, sausage , Powdered soups, sprinkles and other granular foods, dressings, sauces, seasonings such as flavor oils, teas, juices and other beverages, dairy products such as yogurt, cookies, rice crackers, tablet confectionery, gummi and candy It can be used by mixing, or kneaded into noodles or bread dough.
As will be described in detail in Examples described later, it has been clarified that the onion powder of the present invention can be improved in taste by simply adding and mixing it to a retort food such as a retort curry. In particular, even if the same onion powder has the specific particle size of the present invention, the taste is further improved. The inventors have conducted many experiments and determined that the particle size and taste of the onion powder It is a particularly remarkable effect that first discovered relevance.

  Hereinafter, the present invention will be described in more detail with reference to formulation examples and taste evaluation of the onion powder of the present invention, but the present invention is not limited to these examples.

First, the formulation example of the onion powder of this invention is shown. In the examples, unless otherwise specified, parts means parts by weight.
<Onion powder formulation method>
The outermost skin and the second skin of the onion were collected, put into a coarse net bag, dust was removed by spraying compressed air, coarsely pulverized, and then dehydrated and dried. This was sterilized and then pulverized by an impact pulverizer to obtain an onion powder (A).
The obtained onion powder (A) was used as an onion powder having a specific particle size using 6 types of sieves of 42 mesh, 60 mesh, 83 mesh, 93 mesh, 100 mesh, and 119 mesh, and used for the taste test. did.
The onion powder “100 mesh on” used in the taste test means that the onion powder that passed through the 93 mesh sieve and remained on the 100 mesh sieve, that is, the particle diameter was larger than 100 mesh, and , Mean onion powder smaller than 93 mesh. Further, “119 mesh pass” means onion powder that has passed through a 119 mesh screen, that is, onion powder having a particle size smaller than 119 mesh.

<About the content of quercetin and its glycoside>
The contents of quercetin and quercetin glycoside contained in the onion powder (A) obtained by the above production method were analyzed by high performance liquid chromatography. The analysis was carried out by requesting the Japan Food Analysis Center.
As a result, in 100 parts by weight of onion skin powder, 1.4 parts by weight of quercetin, 0.18 parts by weight of quercetin-3,4′-glucoside, and 0.88 parts by weight of quercetin-4′-glucoside were contained, respectively. It was confirmed that

<About the taste evaluation test 1>
About the onion powder of this invention, the taste test regarding "bitterness and astringency" was done.
(1) Taste Evaluation Test 1 Sample Onion powder (A) obtained by the above production method was changed to 7 types of onion powder using the above 6 types of sieves, and the taste evaluation test 1 shown in Table 1 below. A specimen was used.
(2) Test Method Six panelists ate 10 mg each of 7 types of 1 sample of the taste evaluation test, and evaluated “bitterness / astringency” according to the following criteria.
(3) “Bitterness / Astringency” Evaluation Method The evaluation is “3.0 points” based on “Bitterness / Astringency” of “119 mesh pass” onion powder. Is "minus (subtraction)", and if you do not feel bitterness or astringency, "plus (addition)" is 0.5 points, 1.0 points, 1.5 points, and 2.0 points respectively. The score was evaluated by the method of addition and subtraction. That is, a numerical value larger than the reference point “3.0 points” indicates that bitterness and astringency are suppressed.
An average value is obtained from the evaluation score, and is shown in Table 1 as “bitter / astringency” evaluation.
In Table 1, the particle sizes “42”, “60”, “83”, “93”, “100”, and “119” are, for example, “42” is “42 mesh on”, and “119” is “119 mesh on”. Or it means “119 mesh path (reference)”.

As is clear from the results in Table 1, when the particle size was larger than 119 mesh, it became clear that the onion powder suppressed bitterness and astringency. In particular, it was confirmed that the onion powder having a particle size larger than 100 mesh-on, and further the onion powder having a particle size larger than 93 mesh-on, the bitterness and astringency are suppressed and the taste is greatly improved.
On the other hand, the 42 mesh-on onion powder has a large particle size and thus has a poor texture such as touch of the tongue, and it has also been revealed that it is not suitable for edible use.

<About the taste evaluation test 2>
About the onion powder of this invention, the taste test at the time of adding to curry was done.
(1) Taste evaluation test 2 specimens On-site powder of "119 mesh pass" or "83 mesh on" against commercially available retort curry ("Curry specializing in curry specialty store" manufactured by Hachi Foods Co., Ltd., 210 g) Two samples of each onion powder were added as two samples of the taste evaluation test.
(2) Test method Two panelists eat 2 types of taste evaluation test 2 samples when eating curry sauce only and when curry sauce is sprinkled with rice. Evaluated by criteria.
(3) Evaluation method of “deliciousness” and “brightness / depth” Evaluation is based on “3.0 points” based on “deliciousness” and “brightness / depth” of curry with onion powder of “119 mesh pass”. ”, And“ plus (addition) ”if you feel“ deliciousness ”and“ richness / depth ”from this, and“ minus (subtraction) ”if you do not feel“ deliciousness ”and“ richness / depth ”. The score was evaluated by a method of adding and subtracting 0.5 points, 1.0 points, 1.5 points, and 2.0 points, respectively. That is, the larger the value than the reference point “3.0 points”, the more “taste” and “brightness / depth” increase.
An average value is obtained from the evaluation score, and is shown in Table 2 as “deliciousness” and “richness / depth” evaluation.

  As is apparent from the results in Table 2, it was revealed that the 83 mesh-on onion powder having a particle size larger than 119 mesh increases the taste, richness and depth when added to the retort curry. It was confirmed that the onion powder of the present invention increases the richness and depth and improves the taste by simply adding and mixing to the retort curry.

By making the particle size of the onion powder of the present invention within a specific range, in particular, bitterness and astringency are suppressed, and richness and depth are added to greatly improve and improve the taste. Further, since it does not feel foreign matter when put in the mouth and does not feel bad touch, it is particularly suitable for use as a health food, food additive, seasoning, or paste-like food. Furthermore, the onion of the present invention Since the powder contains 1.0 part by weight or more of quercetin and 1.0 part by weight or more of quercetin glycoside with respect to 100 parts by weight of the powder, quercetin and its glycoside can be efficiently used with a small amount of use. It can be ingested well and is particularly suitable for use as a health food or health-oriented food additive.

Claims (7)

For 100 parts by weight of onion powder,
1.0 part by weight or more of quercetin,
Containing 1.0 part by weight or more of quercetin glycoside, and
The powder particle size is 60 mesh or more and 100 mesh or less,
Onion powder.   The onion powder according to claim 1, wherein the onion powder is an onion skin powder.   The onion powder according to claim 1 or 2, wherein the onion powder is a powder obtained by pulverizing and drying an onion outermost skin and a second outer skin.   The health food containing the onion powder in any one of Claims 1-3.   The food additive containing the onion powder in any one of Claims 1-3.   The seasoning containing the onion powder in any one of Claims 1-3. The pasty food containing the onion powder in any one of Claims 1-3.