JPS623759A - Improvement in flavor of vegetable extract or food containing vegetable extract - Google Patents

Abstract

PURPOSE:To enhance the vegetable flavor, by adding a specific amount of potassium to a vegetable extract or food containing the vegetable extract. CONSTITUTION:1-50pts.wt. potassium, preferably potassium chloride or potassium glutamate, to 100pts.wt., expressed in terms of solid, vegetable extract, e.g. extract of parsley, or a food containing the vegetable extract, e.g. extract of parsley, or a food containing the vegetable extract to enhance the vegetable flavor.

Description

[Detailed Description of the Invention] [Industrial Application] The present invention provides a 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. Regarding improvement methods.

[Conventional technology]

Extract refers to a component that can be extracted.There are several known methods such as adding water to meat and fish and boiling it to extract the component, and extracting the component using an organic solvent.The extracted extract can be used as is in processed foods. It is used as raw material for processed foods after being concentrated. In addition, unconcentrated or unheated juices are sometimes called vegetable juices. The flavor of these extracts evaporates through operations such as extraction, concentration and drying,
The drawback is that the original vegetable flavor is weak. For this reason, various extraction methods, concentration methods, and drying methods have been proposed for the purpose of preserving flavor, and there is a strong demand for preservation of flavor.

[Problem that the invention seeks to solve]

The object of the present invention is to prevent the deterioration of the flavor of vegetable extracts that occurs during processes such as extraction, concentration, and drying, and to obtain vegetable extracts with enhanced vegetable flavor.

[Failure to solve the problem]

Against this background, the present inventors conducted various studies on methods for enhancing the flavor of foods containing vegetable extracts or vegetable extracts, and as a result, identified substances containing potassium ions, particularly potassium chloride and potassium glutamate. It has been found that the flavor of vegetable extracts or vegetable extract-containing foods is enhanced by blending them at high concentrations.

The present invention has been completed based on this knowledge, that is, the flavor of a vegetable extract or vegetable extract-containing food characterized by adding 1 to 50 parts of potassium ions to 100 parts of solid content of the vegetable extract. This is an improvement method.

The present invention will be specifically explained below.

The vegetable extract used in the present invention may be any type of vegetable such as leafy vegetables, stem vegetables, flower vegetables, fruit vegetables, and root vegetables.
Specifically, parsley, cabbage, lettuce, Chinese cabbage, spinach, Chinese chrysanthemum (leaf vegetables), burdock, radish, carrot, ginger (root vegetables), celery, bamboo shoots, asparagus, onions, green onions, butterbur, and garlic (stem vegetables). , cauliflower, broccoli, eggplant, cucumber,
With extracts such as tomatoes (fruit vegetables), extract extraction method,
The method is not limited to a concentration method, a drying method, etc.

Potassium includes potassium chloride, potassium phosphate, potassium carbonate, potassium hydroxide, potassium tartrate, potassium glutamate, and the like, and is not limited in type, but preferably potassium chloride and potassium glutamate can be used. Additionally, potassium-containing livestock meat extracts, yeast extracts, protein hydrolysates, and the like can also be used as potassium sources.

The amount of potassium added is 1 to 50 parts per 100 parts of solid content of the vegetable extract. If the amount of potassium added is less than 1 part per 1-00 parts of the solid content of the vegetable extract, the effect of improving the flavor will be poor and no flavor enhancement of the vegetable extract will be observed. On the other hand, if the amount is higher than 50 parts, the overall taste of the vegetable extract will be impaired due to the bitterness derived from potassium ions. Therefore, for every 100 parts of solid content of vegetable extract (also in foods containing vegetable extract, solid content of vegetable extract), add 1 to 5 parts of potassium.
Adding 0 parts is optimal for improving the flavor of vegetable extracts.

The flavor improvement method of vegetable extracts or vegetable extract-containing foods of the present invention is characterized by adding potassium to vegetable extracts, but other ingredients such as monosodium glutamate, lysine, histidine, aspartic acid, etc. , amino acids such as methionine, their salts, various organic acids such as citric acid, succinic acid, tartaric acid, fumaric acid, their salts,
5'-nucleotide salts, sodium chloride, yeast extract, sugars, etc. can be used in combination.

The method for improving vegetable extracts of the present invention can be applied to vegetable extracts in any form such as powder, granules, keeves, pastes, and liquids, and the method of adding them is not limited.

Similarly, regarding vegetable mochis-containing foods, vegetable su-7',
The method of the present invention can be applied to vegetable juices, sauces, sheet-shaped vegetable foods, and other foods regardless of their type or form.

Next, the present invention will be further explained with reference to Examples.

Example 1 Finely chop carrots and add 1900.9 to 88 water.
After adding 00I and grinding with a lab mixer,
Hot water extraction was performed for 1 minute. The solid content was filtered off to obtain 1,885 g (solid content: 6.0 g) of carrot extract. Potassium chloride is 0.0 g per 100 g of this carrot extract.
6g, 0.6g, 6J, 12g, and 0.06g of potassium glutamate. ! i', 0.6g, 6g, 12. ? After addition and dissolution, a sensory evaluation was performed using the additive-free solution as a control. The results of the sensory evaluation are shown in Table 1 (panel n
= 20).

Table 1 5: Stronger than the control 4: Slightly stronger than the control 3: Equal to the control 2: Slightly weaker than the control 1: Weaker than the control Example 2 Finely chopped onions and 1980F of water 30%
After adding 0g and grinding with a Ugi mixer.

Hot water extraction was performed at 80°C for 30 minutes. The solid content was filtered off to obtain 1950 g of onion extract (solid content 8.0%). For 100 g of this onion extract, potassium chloride was added to 0.108 g, 0.8 g, 8 g, and 16.9 g, and potassium glutamate was added to 100 g, 0.8 g, 8 g, and 16.9 g, respectively, and potassium glutamate was added to 100 g of this onion extract.
6.9 was added and dissolved, and a sensory evaluation was performed using the product without addition as a control. The results of the sensory evaluation are shown in Table 2 (・
quenelle n = 20).

Table 2 5: Stronger than the control 4: Slightly stronger than the control 3: Equal to the control 2: Slightly weaker than the control 1: Much weaker than the control Example 3 Finely chopped celery and 1970F of water 4.0
After adding OF 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 1160 g of celery extract (solid content 4.5%). 0.05 potassium chloride per 100g of this celery extract!
q, o, =, y, 5! /, 10I, and potassium glutamate were added and dissolved at 0.05/, 0.5g, 5g, and 10.9%, and a sensory evaluation was performed using the product without addition as a control. The results of the sensory evaluation are shown in Table 3 ()! Nell n =
20).

Table 3 5: Stronger than the control 4: Slightly stronger than the control 3: Equal to the control 2: Slightly weaker than the control 1: Weaker than the control Example 4 2.4 kg of white soybean oil was heated to 120°C in a horizontal steamer. Then, 78.8 kg of diced carrots were added to the mouth of 3.2 IIZI+I and stir-fried at 95°C or above for 45 minutes, then 9 was added to 80°C of water and boiled at 95°C to 100°C for 60 minutes ( During this period, the solids content increased from 3.2% to 6.8%). This boiled liquid was cooled to 4 f)t: and then reduced to 5 kg/cr using a belt press type dehydrator (manufactured by Tsukishima Kikai ■).
Separate the extract and solid content using n2, and extract 65.8 kg
I got it. For 100g of this Ninson extract, add potassium chloride to O, O'#, 0.7g, 7I, 14g, and potassium glutamate to 0.071゜0.7.9.7
, 9.14g was added and dissolved, and a sensory evaluation was performed using the non-additive as a control. The results of the sensory evaluation are shown in Table 4 (P = 20).

Table 4 5: Stronger than control 4: Slightly stronger than control 3 Equivalent to control 2: Slightly weaker than control ■ = weaker than control Example 5 3.2 rm after heating 13 kg of white soybean oil to 120°C
Add 9 to 440 diced onions,
After frying for 60 minutes at 5-100℃, 420 kg of water was added and boiled for 60 minutes (during this time, the solid content increased from 5.8 to 12.
It rose to 6%. ).

This boiled liquid was cooled to 40°C, and 7 kg/cm2K ink and solids were separated using a Bell) 7'L/S type dehydrator (manufactured by Tsukishima Kikai ■) to produce an onion extract with good taste and flavor. 351 kg was obtained. Potassium chloride is 013g, 1.3y, and 139.2g for 17100g of this onion.
6, 9, and 0.13 g of potassium glutamate, 1.
3g, 13.9.26.9 was added and dissolved, and a sensory evaluation was performed using the non-additive as a control. The results of the sensory evaluation are shown in Table 5 (Gunnel n=20).

Table 5 5: Stronger than the control 4: Slightly stronger than the control 3: Same as the control 2: Slightly weaker than the control 1: Weaker than the control Example 6 After mixing and dissolving each raw material in a pot with the recipe shown in Table 6, It was heated and subjected to high temperature treatment at 90° C. for 30 minutes.

Vegetable soups A and B with added water to compensate for the water lost due to evaporation
10 kg each was obtained.

Table 6 Vegetable soup prescription apple puree (Bx='lO) 2,500
# 2,500g lemon paste (115)
100 100 onion extract (Bx=
73) 50 50 carrot extract (
Bx=70) 100 1o.

Celery juice (Bx=2.5) 1,00
0 1,000 tomato extract (Bx=55)
500 500 Garlic extract (Bx=6
5) 5 5 Chili pepper extract (Bx
=50) 0.5 0.5 Salt 5050 1 Ajinomoto J (Ajiq! (God) Orbital 77 Sugar 100 100 Potassium chloride 0
20 cities Wednesday 5,58
7.5 5,567.5 total 1
0.000 10,000 () Solid content concentration BX: Brix

Claims (1)

[Claims] 1. Potassium is added to 1 to 100 parts of solid content of vegetable extract.
A method for improving the flavor of a vegetable extract or a food containing a vegetable extract, characterized by adding 50 parts. 2. The method for improving the flavor of a vegetable extract or vegetable-containing food according to claim 1, characterized in that potassium chloride is used as the potassium. 3. The method for improving the flavor of a vegetable extract or vegetable extract-containing food according to claim 1, characterized in that potassium glutamate is used as the potassium.