JP5901501B2 - Allium vegetable sauce - Google Patents

Description

The present invention relates to a leek vegetable sauce that not only excels in the aroma peculiar to heated leek vegetables but also aroma peculiar to heated leek vegetables harmonized with the flavor of the whole sauce.

Leek vegetables are known as chives, chives, garlic, and the like, and have a fragrance with a pungency characteristic of raw leek vegetables such as diallyl sulfide. Furthermore, the scallion vegetables differ from the scent of boiled leek vegetables represented by dimethyl dithiane and the like, and the scent of roasted leek vegetables represented by diallyl disulfide as the heating temperature rises. It emits fragrance ingredients and adds color to the dishes.

In the processed food market, sauces that make use of the flavor of heated leek vegetables have no time for enumeration, and dressings, grilled meat sauces, soups for pans, etc. are on the market. However, the above-mentioned conventional processed foods contain a large amount of aroma components peculiar to cooked leek vegetables, taking into account the reduction of aroma components during a long shelf life of several months. The unnatural flavor peculiar to processed foods, which does not match the flavor of the whole sauce, was a problem.

In order to solve the problem that the flavor unique to the heated green onion vegetables does not harmonize with the flavor of the whole sauce, Japanese Patent No. 328534 (Patent Document 1) heat-treats raw whole garlic with microwaves and / or far infrared rays, By adding oil to this and crushing and roasting it into a paste, a technology has been proposed that utilizes the flavor unique to roasted leek vegetables while suppressing bitterness and harmonizing with the flavor of the whole sauce. . However, this is a technique limited to the suppression of bitterness, and is somewhat lacking in versatility.

Japanese Patent No. 328534

Accordingly, an object of the present invention is to provide an onion vegetable sauce that is excellent in aroma unique to a heated leek vegetable and that aroma unique to a heated leek vegetable harmonizes with the flavor of the whole sauce.

In order to achieve the above-mentioned object, the present inventor has intensively researched various compounding raw materials used in leeks vegetable sauces and manufacturing processes. As a result, the mixed solution containing alliaceous vegetables, xanthan gum and virgin olive oil was subjected to heat treatment at a specific temperature in an oil-in-water emulsified state, and then subjected to freeze-thaw treatment, which was unexpectedly heated. The present inventors have found that not only the scent of leek vegetables is excellent, but also that aroma peculiar to heated leek vegetables can provide a leek vegetable sauce harmonized with the flavor of the whole sauce, and the present invention has been completed.

That is, the present invention
(1) A method for producing an onion vegetable sauce in which a mixed solution containing an onion vegetable, xanthan gum and virgin olive oil is prepared, and then subjected to a heat treatment at 60 to 95 ° C. in an oil-in-water emulsified state, followed by a freeze-thaw treatment. ,
(2) The method for producing a leek vegetable sauce according to (1), wherein milk or soy milk subjected to a heat treatment at 60 to 95 ° C. is blended with the mixed solution,
(3) The production method of (1) or (2), wherein the leeks are garlic,
It is.

ADVANTAGE OF THE INVENTION According to this invention, not only it is excellent in the fragrance peculiar to a heated leek vegetable, but the leek vegetable sauce in which the fragrance peculiar to a heated leek vegetable harmonized with the flavor of the whole sauce can be provided. Therefore, it is expected that the demand of consumers will be satisfied, and the demand for green onion vegetable sources and consequently the processed food market will increase.

Hereinafter, the method for producing a source of the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

In the method for producing an onion vegetable sauce according to the present invention, after mixing with an onion vegetable, xanthan gum and virgin olive oil, a heat treatment at 60 to 95 ° C. is performed in an oil-in-water emulsified state, followed by a freeze-thaw treatment. Below, the said manufacturing method is explained in full detail in order.

Production process 1: Preparation of mixed solution Specifically, first, leek vegetables, xanthan gum, virgin olive oil, and other flavor ingredients are mixed as appropriate.

As for the leek vegetables used in the present invention, commercially available asatsuki, chives, garlic and the like may be used. Examples of the shape used for the mixed solution include slicing, chopping, pasting, and drying. Moreover, even if it reduces the compounding quantity of a leek vegetable by the effect of this invention, the aroma peculiar to a leek vegetable can fully be exhibited. Specifically, 5 to 40% is preferable, and 5 to 20% is more preferable.

Manufacturing process 2: Preparation of emulsion Next, the viscosity of xanthan gum is increased by continuing to add a physical share such as stirring to the mixed solution, and an oil-in-water type is produced by the synergistic effect of xanthan gum and virgin olive oil. It becomes an emulsified state. Although it may already be in an emulsified state in the production step 1, an emulsified state having stable physical properties over time can be obtained by passing through the production step 2 even in that case. The oil-in-water emulsified state refers to an emulsified state in which oil droplets are dispersed in water.

It is preferable that the average particle diameter of the oil-in-water emulsified state in the production method of the present invention is not too small so that the aromatic components peculiar to the heated leek vegetables are easily volatilized. And it is preferable that it is not too large so that the flavor unique to the heated leek vegetables may match the flavor of the whole sauce. Specifically, 10 to 150 μm is preferable, and 15 to 80 μm is more preferable. The particle diameter can be measured with an optical microscope (Olympus) according to a conventional method. The average particle size can be measured with a laser diffraction / scattering particle size measuring device (manufactured by Nikkiso Co., Ltd.) according to a conventional method.

It is important that the emulsifier used in the oil-in-water emulsion in the production method of the present invention does not use an emulsifier such as sucrose fatty acid ester as the main material, but uses a combination of xanthan gum and virgin olive oil. The stickiness of an oil-in-water emulsion containing xanthan gum and virgin olive oil is similar to the stickiness when eating a stalk of a leek vegetable. That is, an oil-in-water emulsion blended with xanthan gum and virgin olive oil exhibits a synergistic effect between the stickiness felt through tactile sensation and the fragrance peculiar to leek vegetables felt through olfaction. As a result, not only is the flavor unique to the heated leek vegetables excellent, but the flavor unique to the heated leek vegetables is in harmony with the flavor of the whole sauce.

The xanthan gum used in the present invention is obtained by taking out and purifying a fermentation polysaccharide produced by Xanthomonas campestris. In the present invention, a commercially available xanthan gum or xanthan gum preparation may be used, and examples thereof include Sanace (manufactured by San-Eigen FFI Co., Ltd.) and Celtrol (manufactured by CP Kelco Co., Ltd.).

Virgin olive oil, unlike commercially available soybean oil, rapeseed oil, cottonseed oil, refined olive oil, etc., can separate oils and fats without taking a heating step or a solvent extraction step, and is distributed as a commercial product. In the production method of the present invention, virgin olive oil is combined with xanthan gum as an emulsifying agent.

In the production method of the present invention, it is preferable that the viscosity of the oil-in-water emulsion using xanthan gum and olive oil as an emulsifying material is not too low so that aroma components peculiar to heated leek vegetables are easily volatilized. And it is preferable that it is not too high so that the aroma peculiar to the heated leek vegetables may match the flavor of the whole sauce. Specifically, 0.05 to 20 Pa · s is preferable, and 0.1 to 10 Pa · s is more preferable. The viscosity is a viscosity at a product temperature of 20 ° C., and a rotor: No. 2. Rotational speed: Measured under the condition of 4 rpm, a value calculated from the reading after 2 revolutions.

Manufacturing process 3: Heat treatment Next, the oil-in-water emulsion is subjected to a heat treatment at 60C or higher. 65-90 degreeC is preferable and 70-85 degreeC is more preferable. By performing the heat treatment in the above-mentioned temperature range in an oil-in-water emulsified state, the flavor unique to heated leek vegetables such as dimethyldithiane increases, and the flavor unique to heated leek vegetables increases the flavor of the whole sauce. Harmonize. The heat treatment method is not particularly limited as long as the heat treatment can be performed. For example, a heat treatment method using a hot water bath, a double kettle, or a heating medium such as steam or hot water is used. And a method of heating using a plate heat exchanger, a method of heating using a tube heat exchanger, a method of heating using a retort sterilizer, and the like.

Manufacturing process 4: Freezing and thawing treatment Next, a freezing and thawing treatment is performed to make the emulsified state uneven or to break. By performing this treatment, it is possible to easily volatilize heated leek vegetables such as dimethyl dithiane and increase the aroma. Moreover, by performing this treatment, the flavor unique to the heated leek vegetables is easily harmonized with the flavor of the whole sauce, and the unnatural flavor unique to the processed food is eliminated. The freezing temperature in the production method of the present invention may be that the oil-in-water emulsion is frozen, and may be subjected to a freezing treatment at −80 to −18 ° C. In addition, the thawing method in the production method of the present invention is not particularly limited, but may be gradually thawed at room temperature or the like, or a hot water bath or the like may be performed.

The above is the description of the characteristic manufacturing method of the present invention. The contents other than the above will be described below.

The lipid content of the leek vegetable sauce obtained by the production method of the present invention may be in a range satisfying the above emulsified state, preferably 10 to 70%, more preferably 20 to 60%. Examples of lipids used include rapeseed oil, corn oil, cottonseed oil, safflower oil, safflower oil, soybean oil, palm oil, fish oil, egg yolk oil, and other refined oils, as well as virgin olive oil.

The water content of the leek vegetable sauce obtained by the production method of the present invention may be in a range satisfying the above emulsified state, preferably 30 to 90%, more preferably 40 to 80%.

The leek vegetables used in the present invention are not particularly limited, and examples thereof include chives, onions, chives, and garlic. Among alliaceous vegetables, it is particularly effective because it is effective against the aroma peculiar to garlic phosphorus stems. By the way, as described in paragraph [0017], in the method for producing a leek vegetable sauce of the present invention, the stickiness of the oil-in-water emulsion containing xanthan gum and virgin olive oil is characteristic of the stalk of leek vegetables. The effect of improving the flavor is enhanced by using the adhesiveness of The shape of the garlic phosphorus stalk has an effect on the effect of improving the flavor due to the above-mentioned adhesiveness, and it is particularly preferable to chop the garlic phosphorus stalk.

The production method of the leek vegetable sauce of the present invention is excellent only in the aroma peculiar to the heated leek vegetable by blending milk or soy milk subjected to heat treatment at 60 to 95 ° C. into the emulsion of production process 2. In addition, the flavor unique to the heated leek vegetables is preferable because the flavor and harmony of the whole sauce can be obtained. The heat treatment temperature of milk or soy milk is preferably 65 to 95 ° C, and more preferably 80 to 95 ° C.

The leek vegetable sauce obtained by the production method of the present invention can be appropriately selected and mixed with raw materials other than the leek vegetable, xanthan gum, virgin olive oil, and lipids as long as the effects of the present invention are not impaired. For example, emulsifiers such as tamarind seed gum, locust bean gum, gellan gum, guar gum, potato starch, corn starch, tapioca starch, processed starch obtained by subjecting these starches to pregelatinization, crosslinking, sucrose fatty acid ester, sorbitan acid fatty ester, etc. , Sugars such as sugar and reduced starch syrup, seasonings such as sodium glutamate, sodium chloride, antioxidants such as vitamin C, spices, and fragrances.

Hereinafter, the present invention will be specifically described based on examples, comparative examples, and test examples. The present invention is not limited to these.

[Example 1]
<Manufacturing method of leeks vegetable sauce>
First, 52.99% of fresh water, green onion vegetables (chopped garlic phosphorus stalk, heat-treated at 70 ° C) 20%, milk (heated at 70 ° C) 5%, salt 2%, xanthan gum 0.01% Finally, 20% virgin olive oil is mixed. Subsequently, the stirring speed is increased to 150 rpm to obtain an oil-in-water emulsified state. Next, the emulsion was subjected to a heat treatment at 85 ° C., then frozen in a minus 20 ° C. freezer, and further thawed at a 25 ° C. thermostat to prepare a leek vegetable sauce. In addition, the obtained leek vegetable sauce had a viscosity of 12 Pa · s, and the average particle size at the time of preparing the emulsion was 50 μm.

[Example 2]
A leek vegetable sauce obtained by the production method of the present invention was prepared according to Example 1 except that 5% of leek vegetables (chopped garlic phosphorus stalks) and the heat treatment temperature of the emulsion were changed to 70 ° C. did.

[Example 3]
A leek vegetable sauce obtained by the production method of the present invention was prepared according to Example 1 except that the heat treatment temperature of milk was changed from 70 ° C to 95 ° C.

[Example 4]
A leek vegetable sauce obtained by the production method of the present invention was prepared according to Example 1, except that leek vegetables (chopped garlic phosphorus stems) were replaced with leek vegetables (chopped chives).

[Comparative Example 1]
A leek vegetable sauce was prepared according to Example 1 except that xanthan gum was replaced with fresh water.

[Comparative Example 2]
A leek vegetable sauce was prepared according to Example 1 except that virgin olive oil was replaced with purified olive oil.

[Comparative Example 3]
A leek vegetable sauce was prepared according to Example 1, except that virgin olive oil was replaced with soybean oil.

[Comparative Example 4]
A leek vegetable sauce was prepared according to Example 1 except that the oil-in-water emulsified state was not taken.

[Comparative Example 5]
A leek vegetable sauce was prepared according to Example 1 except that the emulsion was not subjected to a heat treatment at 80 ° C.

[Comparative Example 6]
A leek vegetable sauce was prepared according to Example 1 except that the freeze-thawing treatment was not performed.

The onion department vegetable sauce of Examples 1-4 and Comparative Examples 1-6 was eaten, and sensory evaluation was performed. As a result, after preparing a mixed solution containing leek vegetables, xanthan gum and virgin olive oil, it was heated for the first time by subjecting it to a heat treatment at 60 to 95 ° C. in an oil-in-water emulsified state and further subjecting it to a freeze-thaw treatment. It turned out that the fragrance | flavor peculiar to a leek vegetable is excellent, and the leek vegetable sauce which the fragrance peculiar to the heated leek vegetable harmonized with the flavor of the whole sauce is obtained (Examples 1-4). In addition, it was more preferable to use chopped garlic stalks as an onion vegetable. On the other hand, when the said manufacturing process was changed, all were inferior to harmony of the flavor or flavor peculiar to the heated leek vegetables (Comparative Examples 1-6).

[Example 5]
A leek vegetable sauce obtained by the production method of the present invention was prepared according to Example 1 except that milk was replaced with fresh water. As a result of eating, although slightly inferior to Example 1, the effect of the present invention was obtained, which was preferable.

Claims (3)

A method for producing an onion vegetable sauce in which a mixed solution containing an onion vegetable, xanthan gum and virgin olive oil is prepared, subjected to a heat treatment at 60 to 95 ° C. in an oil-in-water emulsified state, and further subjected to a freeze-thaw treatment. The manufacturing method of the leek department vegetable sauce of Claim 1 which mix | blends the milk or the soymilk which performed the heat processing of 60-95 degreeC to the said liquid mixture. The method according to claim 1 or 2, wherein the leeks are garlic phosphorus stems.