JP2019165670A - Production method of seasoning - Google Patents

Abstract

An object of the present invention is to provide a method for producing a seasoning containing a candy onion. SOLUTION: (1) a step of preparing a paste-like onion prepared by concentrating a puree-like raw onion under reduced pressure; and (2) heating the paste-like onion in a state of being mixed with fats and oils to prepare a candy-colored onion. And a method for producing a seasoning containing amber onions. Seasoning including candy-colored onion, wherein step 1 comprises a step of grinding the raw onion into a puree to prepare the pureed raw onion and / or a step of concentrating the pureed raw onion under reduced pressure. Manufacturing method. [Selection diagram] None

Description

  The present invention relates to a method for producing a new seasoning, and more particularly, to a method for producing a seasoning including amber onions having a strong aftertaste and rich richness that have not been conventionally obtained.

  Heating onions reduces spiciness, increases sweetness and aroma, and produces a distinctive flavor, so heated onions can be used not only for home use but also for commercial use, such as scarlet onions or roasted onions. It has been conventionally used as a food ingredient. For example, Patent Documents 1 and 2 disclose a method for producing a roasted onion with stable quality by heating a powdered or sliced dried onion, or an onion dried in hot air after slicing or chopping in a retort pouch. Are listed.

JP 60-83567 A JP-A 63-167756

  On the other hand, recently, the production method of scarlet onions is almost fixed, and a new production method has not been studied. Therefore, the present inventors tried to develop a new method for preparing amber onions.

As a result of intensive studies to solve the above problems, the present inventors have surprisingly found that a pure raw onion is concentrated under reduced pressure and then heated together with fats and oils, which is not found in conventional amber colored onions. The present inventors have found that an amber-colored onion having a aftertaste and a rich body can be prepared, thereby completing the present invention.
That is, this invention provides the manufacturing method of the seasoning shown below, and the manufacturing method of a foodstuff.
[1] A method for producing a seasoning containing scarlet onions,
(1) a step of preparing a paste-like onion prepared by concentrating a pure-like raw onion under reduced pressure;
(2) heating the pasty onion in a state of being mixed with fats and oils, and preparing a scarlet onion;
The manufacturing method characterized by including.
[2] The step 1 includes the step of grinding the raw onion into a puree form to prepare the puree raw onion and / or the step of concentrating the puree raw onion under reduced pressure. ] The manufacturing method of description.
[3] The manufacturing method according to [1] or [2], wherein the Brix value of the pasty onion is 22 to 80.
[4] The production method according to any one of [1] to [3], wherein an amount of the fat is 8% by mass or more based on a total amount of the paste onion and the fat.
[5] A method for producing a food, comprising a step of adding a seasoning produced by the method according to any one of [1] to [4].

  According to the present invention, it is possible to produce a seasoning including an amber onion having a strong aftertaste and a rich body, which is not found in conventional amber onions. Therefore, by using the seasoning, it is possible to impart a good flavor of amber onion to the food to be produced and improve the palatability for the food.

Hereinafter, the present invention will be described in more detail.
The method for producing a seasoning containing amber onion according to the present invention comprises a step of preparing a paste-like onion prepared by concentrating a pure-like raw onion under reduced pressure (hereinafter referred to as “step 1”), and the paste-like onion. It is characterized by including a step (hereinafter referred to as “Step 2”) of preparing an amber-colored onion by heating in a state of being mixed with fats and oils.

  The “scarlet onion” described in the present specification is a food ingredient in which raw onion is heated to amber or brown to reduce the spiciness and bitterness and increase the sweetness and aroma, roast onion or roast Sometimes called onions.

  The paste-like onion may be prepared in any way as long as it is prepared by concentrating a puree-like raw onion under reduced pressure. For example, the paste-like onion may be processed by itself from the raw onion. However, a processed product obtained by concentrating puree-like raw onion under reduced pressure may be purchased and prepared. The principle of improving the aftertaste and richness of the amber-colored onion prepared by using the pasty onion is not limited to a specific theory, but it is a source of the flavor component of the amber-colored onion, for example. The chemical substance is thought to be generated by the action of the enzyme in the raw onion. By crushing the raw onion into puree, the contact frequency between the enzyme and its substrate increases, and the production of the chemical substance is promoted. It is possible to avoid excessive heating by concentrating under reduced pressure and to increase the concentration while preventing the chemical substance that is the source of the flavor component from volatilizing and escaping to the outside. And so on.

  In a certain aspect, the said process 1 includes the process of grinding the raw onion into a puree form, preparing the said puree-like raw onion, and / or the process of concentrating the said puree-like raw onion under reduced pressure. As a method for grinding the green onion into a puree, a method usually employed in the art can be used without particular limitation. For example, the raw onion is applied to a pulverizer to open the mesh. You may grind | pulverize until it will be in the state which passes a 0 mm or less sieve. In addition, as a method for concentrating the pureed raw onion under reduced pressure, a method that can be generally employed in this technical field can be used without particular limitation. For example, it is less than about 100 ° C. by a vacuum dryer. It may be concentrated under reduced pressure on a plate or the like at a temperature of 5 ° C.

  The Brix value of the paste-like onion is not particularly limited as long as it is sufficiently increased from a pure-like raw onion (the Brix value is about 8), but may be, for example, about 22 to about 80, preferably about 29 to about 70, particularly preferably about 33 to about 60. When the Brix value of the pasty onion is within such a range, the onion can be heated in a state of low moisture, so that cooking can be performed efficiently, and the aftertaste and richness of the amber colored onion to be prepared are further increased. Can be improved.

  As the fats and oils, those usually employed in the art can be used without particular limitation. For example, palm oil, rapeseed oil, lard, beef tallow, butter, soybean oil, coconut oil, canola oil , Mustard oil, peanut oil, olive oil and the like. The amount of the oil or fat is not particularly limited as long as the amber-colored onion can be prepared from the paste-like onion. For example, even if it is about 8% by mass or more with respect to the total amount of the paste-like onion and the oil and fat. It is preferably about 14 to about 30% by weight. When the fats and oils are used in such amounts, they are not bound by a specific theory, but, for example, a chemical substance that becomes a flavor component of amber-colored onions is efficiently extracted from the paste-like onions, and is efficient. Thus, it is considered that the aftertaste and richness of the amber colored onion prepared can be further improved.

  As a heating method in the step 2, a method usually employed in the technical field can be used without particular limitation. For example, even when heated using a frying pan, a pan, a cooking pot, or the like. It may be heated in a pressurized state with a sealed retort pouch or pressure cooker. In particular, when the paste-like onion is heated in a sealed space such as the latter, the flavor component generated from the paste-form onion and the chemical substance that is the source of the flavor component do not escape to the outside. The aftertaste and richness can be further improved. The heating conditions in the step 2 are not particularly limited as long as the amber onion can be prepared from the paste-like onion. For example, the heating condition is about 100 to about 150 ° C., and about 100 to about 220 ° C. Heat for about 120 minutes at about 120 ° C. for about 35 to about 65 minutes and about 150 ° C. for about 2 to about 8 minutes.

  In a certain aspect, the manufacturing method of this invention may further include the process of adding suitably the additive which can be normally added to the seasoning of this technical field. The additive is not particularly limited as long as it does not interfere with the good flavor of amber onion.For example, spices, coloring agents, flavoring agents, sweeteners, bittering agents, sour seasonings, umami seasonings, fermented seasonings, protein hydrolysis Products, preservatives, antifungal agents, antioxidants, emulsifiers, pH adjusters, kansui, thickening stabilizers, enzymes, preparation agents, nutrient enhancers, alum and the like.

  The seasoning manufactured according to the manufacturing method of the present invention can be used for seasoning various foods. For example, it can be added to sauces such as curry, stew, hamburger, soup, and meat sauce to give a good flavor of scarlet onions. In other words, this invention relates also to the manufacturing method of foodstuff including the process of adding the said seasoning.

  EXAMPLES Hereinafter, although an Example demonstrates this invention concretely, the scope of the present invention is not limited to these Examples.

[Example 1]
The raw onion was crushed by a grinder (Vitamix, Vita-Prep 3) until it passed through a sieve with an aperture of 0.8 mm, and was pureed. This puree onion was spread on a stainless steel bat, and the stainless steel bat was placed on a plate at 80 ° C. in a vacuum dryer (“Freeze Dryer” RLEII-204, manufactured by Kyowa Vacuum Technology Co., Ltd.). Below, the pureed onions were concentrated to a paste until the Brix value was 25. 87 g of this paste-like vacuum-concentrated onion and 13 g of palm oil were put into a retort pouch, sealed and heated at 120 ° C. for 40 minutes to prepare a seasoning containing scarlet onion.

[Examples 2 to 5]
In the same manner as in Example 1, except for concentrating the puree onion with a vacuum dryer until the Brix value was 23, 28, 35, or 56, a paste was obtained. Prepared.

[Examples 6 to 11]
Except that the paste-like vacuum concentrated onion and palm oil were charged into the retort pouch in amounts of 92 g and 8 g, 90 g and 10 g, 85 g and 15 g, 80 g and 20 g, 70 g and 30 g, or 50 g and 50 g, respectively. In the same manner as in No. 1, a seasoning containing scarlet onions was prepared.

[Comparative Example 1]
Raw onions were chopped into 10-20 mm squares. 87 g of this chopped raw onion and 13 g of oil were fried in a frying pan for 60 minutes to prepare a seasoning containing scarlet onion.

[Comparative Example 2]
In place of the paste-like vacuum concentrated onion, a seasoning containing an amber-colored onion was carried out in the same manner as in Example 1 except that a water-returned onion obtained by returning dried powder onion with water so that the Brix value was 25 was used. Prepared.

[Comparative Example 3]
Fresh onions were sliced into 1.5 to 2.0 mm and concentrated by hot air drying at 110 ° C. until the Brix value was 25. 87 g of this hot-air dried sliced onion and 13 g of oil were put into a retort pouch, sealed and heated at 120 ° C. for 40 minutes to prepare a seasoning containing scarlet onion.

[Test example]
About the seasonings of Examples 1-11 and Comparative Examples 1-3, five panelists performed sensory evaluation. The aftertaste and richness of the other seasonings were evaluated in four stages using the seasoning of Comparative Example 1 as a reference (Δ) as follows.
(aftertaste)
◎: The taste remains very strong in the mouth after finishing eating ○: The taste remains strong in the mouth after finishing eating △: The taste remains slightly in the mouth after finishing eating (in Comparative Example 1) Equivalent to seasoning)
×: No taste left in the mouth after eating
◎: Feeling rich and rich body consisting of multiple tastes ○: Feeling rich and rich body consisting of multiple tastes △: The taste is monotonous and weak (same as the seasoning of Comparative Example 1)
×: I do not feel rich

The test results are shown in Table 1 below.

  In the seasonings prepared by the methods of Comparative Examples 1 to 3, both the aftertaste and richness of the amber onion were low, but the seasonings prepared by the methods of Examples 1 to 11 felt a strong aftertaste of the amber onion and a rich body. I was able to. In particular, the seasonings prepared by the production methods of Examples 4 and 5 having a high degree of concentration of paste-like onions and Examples 8 to 10 in which the blending ratio of paste-like onions and fats and oils is particularly suitable have a very strong aftertaste and It had a very rich body.

  As mentioned above, it turned out that the aftertaste and richness of the scarlet onion prepared are improved by heating the paste-like onion prepared by concentrating the pure raw onion under reduced pressure. Therefore, it is possible to prepare a seasoning containing a dark blue onion having a strong aftertaste and rich body, which is not found in conventional dark blue onions.

Claims (5)

A method for producing a seasoning containing scarlet onions,
(1) a step of preparing a paste-like onion prepared by concentrating a pure-like raw onion under reduced pressure;
(2) heating the pasty onion in a state of being mixed with fats and oils, and preparing a scarlet onion;
The manufacturing method characterized by including.   The process 1 includes the step of grinding the raw onion into a puree form to prepare the puree raw onion, and / or the process of concentrating the puree raw onion under reduced pressure. Production method.   The manufacturing method of Claim 1 or 2 whose Brix value of the said paste-form onion is 22-80.   The manufacturing method as described in any one of Claims 1-3 whose quantity of the said fats and oils is 8 mass% or more with respect to the total amount of the said paste-form onion and the said fats and oils.   The manufacturing method of foodstuff including the process of adding the seasoning manufactured by the method as described in any one of Claims 1-4.