JPH05988B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing vegetable extracts that takes advantage of the sweetness and richness characteristic of vegetables that occur when vegetables are heated with oil and fat. The present inventors previously developed a method for producing flavored oil (JP-A-56-58450, JP-A-57-174068, etc.).
This flavored oil imparts a desirable taste, aroma, and flavor to various dishes, and does not dissipate even when heated, making it an oil with new functions. However, these production methods use large amounts of vegetables, and it has been desired to effectively utilize the resulting vegetable residues. As a result of various studies on the effective use of this vegetable residue, the present inventors found that when water is added to this vegetable residue and the temperature is raised,
It was confirmed that the extract that was not extracted by fats and oils is extracted, and that by removing the oil from this extract and concentrating it, a vegetable extract having sweetness and richness that is desirable as a vegetable extract can be obtained. discovered this and completed the present invention. That is, the present invention adds 5% to 5% by weight of shredded or ground vegetables to vegetable edible oil and fat.
Add 50% by weight and heat to 110℃ to 200℃,
The first step is to collect vegetable residue after holding it at 110℃ to 200℃ for a period of up to 60 minutes if necessary.Water 1
Add water so that the amount of vegetable residue is 0.05 to 1 part by weight based on the weight of the vegetable residue, and heat at 20°C to 100°C.
This is a method for producing a vegetable extract, which is characterized in that after the vegetable extract is heated to an elevated temperature, a second step of removing vegetable residue and obtaining an extract is performed. The raw material oil for the flavor oil used in the present invention may be any edible oil or fat obtained from plant seeds.
Specific examples include corn oil, cottonseed oil, rice oil, safflower oil, sunflower oil, palm oil, and hydrogenated fats and oils, with corn oil, cottonseed oil, rice oil, and palm oil having good heat stability being preferred. When using fats and oils with low heat stability such as animal fats and oils, it is not preferable because it generates a strange odor after heating and has poor storage stability. These fats and oils can be used alone or in combination of two or more. These raw material fats and oils may be any fats and oils that have undergone a normal refining process, but as a guideline for refining, any fats and oils that have physical properties that conform to the Japanese Agricultural Standards (JAS) edible refined fats and oils are sufficient. Shredded or ground vegetables are added to these raw fats and oils. The vegetables to be added can be any flavorful vegetables, such as leafy vegetables, stem vegetables, flower vegetables, fruit vegetables, and root vegetables.Specifically, cabbage, lettuce, Chinese cabbage (leafy vegetables), and burdock can be added. ,
Carrots, ginger, garlic (root vegetables), celery,
Onions, green onions, butterbur (leaf vegetables), cauliflower,
You can give things like broccoli (flower vegetables). Wash these vegetables thoroughly, remove unnecessary parts, and then shred or grind them. Any kind of equipment or device may be used for shredding or grinding, and specifically, commercially available food cutters, speed kneaders,
Speed mills and the like can be used. The size of the shredded or ground vegetables is not particularly limited as long as the length of the vegetable pieces is 2 mm or less, and the lower limit may be ground into a paste. It is particularly efficient when ground. If the length of the vegetable pieces exceeds 2 mm, the flavor of the vegetable cannot be efficiently extracted, resulting in a large amount of vegetables being used, and the time required to extract the vegetable flavor becomes longer, which is undesirable. Although only one type of vegetable may be added, it is also possible to add two or more types of vegetables to create a flavored oil with a new complex aroma and flavor. The amount of vegetables added is 5% or more by weight based on fats and oils50
The best results can be obtained if the amount is less than % by weight. 5
If it is less than % by weight, the amount of vegetables is small, and the flavor oil of the present invention has little effect. Moreover, if it is more than 50% by weight, it is not preferable because there are too many vegetables and the extraction efficiency of vegetable flavor is poor. In one method of the present invention, fats and oils to which vegetables have been added are heated to 110°C to 200°C, and maintained at 110°C to 200°C for up to 60 minutes if necessary. In order to prevent vegetables from burning during heating and to maintain moisture evaporation in vegetables, it is preferable to heat and maintain the raw material oil while stirring the raw material fat as necessary. More preferably, in addition to heating within the above range, vegetables are heated at 90°C to 105°C until the moisture in the vegetables is substantially evaporated, and then heated at 110°C to 205°C.
A more desirable flavor can be imparted by heating to ℃. After heating, the oil is cooled by allowing it to cool or by forcibly cooling it by heat exchange. After cooling, the vegetable residue is collected and the oil phase is removed.
The most preferred method for collecting vegetable residue is filtration, but other commonly used separation operations are also sufficient. Furthermore, two or more types of separation operations may be used in combination as appropriate to reduce the content of impurities. Alternatively, the flavor oil may be extracted in two stages. The first stage extracts fresh flavors such as the raw flavor and spiciness of vegetables. In addition, vegetables of the allium genus (garlic, onions, long onions), etc. can be transferred to fats and oils without changing the sulfur components in the vegetables, and the generation of irritating or off-flavors when heated later can be suppressed. The holding temperature and time are 80 hours or less at a temperature of 1°C to 150°C. If it is lower than this, sufficient vegetable components cannot be extracted, and if it is higher than this, the flavor of the vegetables will change and the overall flavor will weaken. . Next, as a second step, the retained vegetable-containing fat and oil is separated into an oil phase and vegetable residue. The most preferable separation method is filtration, but centrifugal separation may also be used. It is necessary to minimize the amount of oil trapped in vegetable residue, thereby preventing the deterioration of sulfur components in the next heating step. Next, in the third step, vegetable oil is added to the vegetable residue from the second step to make the vegetable residue 5% to 50% by weight based on the fat and oil, and heated to 110℃ to 200℃ for 60 minutes if necessary. After maintaining the temperature at 110°C to 200°C for the following time, the oil phase is removed to obtain vegetable residue. Next, as a fourth step, water is added so that the vegetable residue becomes 0.05 part by weight to 1 part by weight per 1 part by weight of water, and the temperature is raised to 20°C to 100°C.
Water-soluble extracts are extracted by removing vegetable residue. If the amount of water added is less than 0.05 part by weight of vegetable residue per 1 part by weight of water, the concentration of the extracted extract will be low and no effect can be expected as it is, and it will take a long time to concentrate. Furthermore, if the amount of vegetable residue is 1 part by weight or more, there will be too much vegetable residue and the extraction efficiency will be poor, resulting in insufficient extraction of the vegetable extract. The heating method is not particularly limited, and as long as the heating is performed to reach a temperature within the above range, the rate of temperature increase will not be a problem. The heating holding time is appropriately selected in relation to the heating time. One feature of the present invention is this heat treatment. Even if the vegetable residue has been extracted with oil or fat, when water is added to the vegetable residue and the temperature is raised, the extract that was not extracted by the oil or fat will be extracted. , vegetable extracts with natural sweetness and richness can be obtained. Vegetable residues are removed from the heated vegetable residue aqueous solution to obtain an extract. Furthermore, the extract can be concentrated to obtain a concentrated extract. The extract obtained in the fourth step contains a large amount of oil, although it depends on the degree of oil and fat separation described above, and it is necessary to separate and remove this. The method of separation is to use decantation or the like to separate the oil as a supernatant. Next, concentrate this
As the concentration method, ordinary concentration methods such as heating concentration and vacuum concentration can be applied. Further, the degree of concentration can be appropriately selected depending on the purpose of use, and water may be completely removed. The vegetable extract of the present invention is prepared by extracting vegetables from 100% of vegetables in fats and oils.
By efficiently extracting the water-soluble components of the pleasant flavor and richness produced by heating above ℃, the product can be added to almost any Japanese, Western, or Chinese food in a very small amount to enhance the taste of the food.
It can be used at any stage of the cooking process, and there are no restrictions on how it can be used. Also, because it is water-soluble, it mixes well with various seasonings such as soy sauce and vinegar. The present invention will be explained below with reference to Examples. Example 1 Onion 240% corn salad oil manufactured by Ajinomoto Co., Inc. 1.2%
g, celery 240g, ginger 60g, carrot 60g
Add shredded with a food cutter and heat while stirring to evaporate the water at 100℃,
It was further heated at 120°C for 5 minutes. The oil was filtered to obtain 175 g of vegetable residue. Add 600g of water to 250g of this vegetable residue, heat to 60℃, and at that temperature
Holds time. Vegetable residues were removed by filtration to obtain an extract. The oil remaining in the upper layer was separated by decantation to obtain 450 g of an extract. Next, concentrate the extract in an evaporator and use vegetable extract 50%
I got g. Using this vegetable extract, soups and stir-fried vegetables were made and sensory evaluations were conducted by a panel of 20 people. Usage Examples: Soup: Applicable to all kinds of soups such as consommé and potage. ◆ Add 1 ml of the above vegetable extract to 500 ml of consommé soup. As a control, no vegetable extract was added.

[Table] The product containing vegetable extract was significantly better in all items. Ingredients for stir-fried vegetables Onion 150g Cabbage 80 Carrot 40 Bean sprouts 250 Green pepper 40 1 tablespoon soy sauce 1 teaspoon salt A little koshiyo 2 ml of the above vegetable extract at the stage of adding seasonings
Add.

[Table] The product containing vegetable extract was significantly superior in terms of items other than aroma. Example 2 600 g of peeled garlic cut into pieces using a food cutter was added to 2000 g of corn salad oil manufactured by Ajinomoto Co., Inc., and left at 25° C. for 17 hours to transfer flavor components. This was separated into 2000 g of oil phase and 550 g of garlic residue by shaking. Add 2000g of corn salad oil to this garlic residue, heat it up while stirring at about 100rpm, and heat to 100g.
After evaporating water at 140°C, the mixture was further heated and maintained at 140°C for 5 minutes, allowed to cool, and then filtered to obtain 260 g of vegetable residue. 500 g of water was added to 250 g of this vegetable residue, heated to 60° C., and held at that temperature for 2 hours. Vegetable residues were removed by filtration to obtain an extract. The oil remaining in the upper layer is separated by decantation and the oil is extracted.
Obtained 370g. Next, the extract was concentrated using an evaporator to obtain 50 g of vegetable extract. Using this vegetable extract, a simmered dish was made and a sensory evaluation was conducted by a panel of 20 people. Boiled ingredients 1 onion 3 potatoes 100g thinly sliced pork or beef 2 tablespoons soy sauce 1 tablespoon sugar Instructions Cut the vegetables into chunks, cut the meat into bite-sized pieces, fry in oil, add water, and add seasonings. Add and simmer. Add 2ml of vegetable extract during the simmering stage.

[Table] In all items, the product containing vegetable extract was significantly better. Example 3 600 g of peeled garlic, chopped with a food cutter, was added to 2000 g of corn salad oil manufactured by Ajinomoto Co., Inc., and left at 80° C. for 5 minutes to transfer flavor components. This was separated into 2000 g of oil phase and 550 g of garlic residue by shaking. Add 2000g of corn salad oil to this garlic residue, heat it to 100rpm while stirring, and heat to 100g.
After evaporating water at 140°C, the mixture was further heated and maintained at 140°C for 5 minutes, allowed to cool, and then filtered to obtain 270 g of vegetable residue. 600 g of water was added to 200 g of this vegetable residue, heated to 50° C., and held at that temperature for 2 hours. Vegetable residues were removed by filtration to obtain an extract. The oil remaining in the upper layer is separated by decantation and the oil is extracted.
Got 500g. Next, the extract was concentrated using an evaporator to obtain 60 g of vegetable extract. This vegetable extract was mixed with mayonnaise and a sensory evaluation was conducted by a panel of 20 people. Mayonnaise: 50g of mayonnaise made by Ajinomoto Co., Inc. and 2ml of vegetable extract.
Mix and sprinkle on green salad.

[Table] In terms of items other than aroma, the one containing vegetable extract was significantly better.

Claims (1)

[Claims] 1. Add 5% to 50% by weight of shredded or ground vegetables to vegetable edible oil and fat, and heat to 110°C to 200°C for 60 minutes or less if necessary. The first step is to collect the vegetable residue after maintaining it at 110°C to 200°C for a period of time, adding water so that the vegetable residue is 0.05 part to 1 part by weight per 1 part by weight of water, and then keeping it at 20°C to 200°C. A method for producing a vegetable extract, which comprises heating to 100°C and then performing a second step of removing vegetable residue and obtaining an extract. 2. A first step of adding 5% to 50% by weight of shredded or ground vegetables to vegetable edible oil and fat, and holding the mixture at 1°C to 150°C for up to 80 hours if necessary; The second step is to separate the vegetable-containing fat and oil into an oil phase and vegetable residue, after adding vegetable edible fat and oil so that the vegetable residue is 5% to 50% by weight based on the fat and oil, and then heated at 110°C to 200°C.
℃ and 110℃ for up to 60 minutes if necessary.
3rd step of collecting vegetable residue after maintaining at 200℃ to 200℃, the vegetable residue is mixed with 1 part by weight of water.
A vegetable extract characterized by adding water to 0.05 part by weight to 1 part by weight, heating the mixture to 20°C to 100°C, and then performing a fourth step of removing vegetable residue to obtain an extract. Manufacturing method.