JP2018191536A5 - - Google Patents
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- JP2018191536A5 JP2018191536A5 JP2017095879A JP2017095879A JP2018191536A5 JP 2018191536 A5 JP2018191536 A5 JP 2018191536A5 JP 2017095879 A JP2017095879 A JP 2017095879A JP 2017095879 A JP2017095879 A JP 2017095879A JP 2018191536 A5 JP2018191536 A5 JP 2018191536A5
- Authority
- JP
- Japan
- Prior art keywords
- heating
- aroma
- cruciferous
- heated
- manufacturing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Claims (10)
減香加熱:減香加熱されるのは、アブラナ科野菜であること、及び
付香加熱:付香加熱されるのは、前記アブラナ科野菜の液であり、それによって付加されるのは、加熱香であり、この付香加熱が行われるのは、前記減香加熱より後であること、
である。 A method for producing a cruciferous vegetable seasoning, which comprises at least the following steps:
Descented heating: It is a cruciferous vegetable that is deodorized and heated, and aromatized heating: is a liquid of the above cruciferous vegetable that is aromatized and heated by the heating. It is an incense, and this heating with scent is performed after the heating for reducing aroma,
Is.
アブラナ科野菜が減香加熱されることで、アブラナ科野菜の内在酵素が失活する。 The manufacturing method according to claim 1, wherein
When the cruciferous vegetables are heated to reduce the aroma, the endogenous enzymes of the cruciferous vegetables are deactivated.
前記減香加熱は、茹でることである。 It is a manufacturing method of Claim 1 or 2, Comprising:
The heating for reducing the aroma is to boil.
前記付香加熱は、加熱濃縮である。 It is a manufacturing method in any one of Claim 1 thru | or 3, Comprising:
The scented heating is heating and concentration.
減香加熱:減香加熱されるのは、アブラナ科野菜であること、及び
付香加熱:付香加熱されるのは、前記アブラナ科野菜であり、それによって付加されるのは、加熱香であり、この付香加熱が行われるのは、前記減香加熱と同時であること、
である。 A method for producing a cruciferous vegetable seasoning, which comprises at least the following steps:
Reduced aroma heating: It is a cruciferous vegetable that is reduced in aroma, and fragrant heating: It is the above cruciferous vegetable that is aromatized and heated by a heated aroma. Yes, this aroma heating is performed at the same time as the aroma reduction heating,
Is.
アブラナ科野菜が減香加熱されることで、このアブラナ科野菜に含まれる香気成分が気化する。 The manufacturing method according to claim 5, wherein
When the cruciferous vegetables are deodorized and heated, the aroma components contained in the cruciferous vegetables are vaporized.
前記減香加熱及び前記付香加熱は、何れも、焼くこと又は炒めることである。 It is a manufacturing method of Claim 5 or 6, Comprising:
Both the deodorization heating and the fragrance heating are baking or frying.
分画:ここで得られるのは、少なくとも、うま味成分及び香気成分であり、これらの成分の由来は、付香加熱されたアブラナ科野菜であること、
である。 The manufacturing method according to any one of claims 1 to 7, further comprising the following steps:
Fractionation: What is obtained here is at least an umami component and an aroma component, and the origin of these components is a flavored and heated cruciferous vegetable,
Is.
焼き又は炒め:ここで焼かれる又は炒められるのは、アブラナ科野菜であること、 Grilled or stir-fried: It is the cruciferous vegetables that are grilled or stir-fried here,
である。Is.
分画:ここで分画されるのは、前記焼かれた又は炒められたアブラナ科野菜であること、 Fractionation: What is fractionated here is the above-mentioned roasted or fried cruciferous vegetable,
である。Is.
Priority Applications (7)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2017095879A JP7248377B2 (en) | 2017-05-12 | 2017-05-12 | Cruciferous vegetable seasoning and method for producing the same |
EP18798811.8A EP3622832A4 (en) | 2017-05-12 | 2018-05-09 | Cruciferous vegetable seasoning and method for manufacturing same, food or beverage containing cruciferous vegetable, and method for enhancing rich taste of food or beverage containing cruciferous vegetable |
CN201880030678.0A CN110753498B (en) | 2017-05-12 | 2018-05-09 | Food and drink containing cruciferous vegetables and method for enhancing the body feeling thereof |
US16/611,376 US11805796B2 (en) | 2017-05-12 | 2018-05-09 | Cruciferous vegetable seasoning and method for manufacturing same, food or beverage containing cruciferous vegetable, and method for enhancing rich taste of food or beverage containing cruciferous vegetable |
PCT/JP2018/017928 WO2018207818A1 (en) | 2017-05-12 | 2018-05-09 | Cruciferous vegetable seasoning and method for manufacturing same, food or beverage containing cruciferous vegetable, and method for enhancing rich taste of food or beverage containing cruciferous vegetable |
JP2022006877A JP7406576B2 (en) | 2017-05-12 | 2022-01-20 | Cruciferous vegetable seasoning and its manufacturing method |
JP2023181741A JP2024010061A (en) | 2017-05-12 | 2023-10-23 | Brassicaceae vegetable seasoning and production method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2017095879A JP7248377B2 (en) | 2017-05-12 | 2017-05-12 | Cruciferous vegetable seasoning and method for producing the same |
Related Child Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2022006877A Division JP7406576B2 (en) | 2017-05-12 | 2022-01-20 | Cruciferous vegetable seasoning and its manufacturing method |
Publications (3)
Publication Number | Publication Date |
---|---|
JP2018191536A JP2018191536A (en) | 2018-12-06 |
JP2018191536A5 true JP2018191536A5 (en) | 2020-05-14 |
JP7248377B2 JP7248377B2 (en) | 2023-03-29 |
Family
ID=64568683
Family Applications (3)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2017095879A Active JP7248377B2 (en) | 2017-05-12 | 2017-05-12 | Cruciferous vegetable seasoning and method for producing the same |
JP2022006877A Active JP7406576B2 (en) | 2017-05-12 | 2022-01-20 | Cruciferous vegetable seasoning and its manufacturing method |
JP2023181741A Pending JP2024010061A (en) | 2017-05-12 | 2023-10-23 | Brassicaceae vegetable seasoning and production method thereof |
Family Applications After (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2022006877A Active JP7406576B2 (en) | 2017-05-12 | 2022-01-20 | Cruciferous vegetable seasoning and its manufacturing method |
JP2023181741A Pending JP2024010061A (en) | 2017-05-12 | 2023-10-23 | Brassicaceae vegetable seasoning and production method thereof |
Country Status (1)
Country | Link |
---|---|
JP (3) | JP7248377B2 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2020022420A (en) * | 2018-07-25 | 2020-02-13 | 日本水産株式会社 | Composition for enhancing rich flavor, composition with rich flavor, and method for producing the same |
Family Cites Families (17)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5182761A (en) * | 1975-01-16 | 1976-07-20 | Kitsukoo Shokuhin Kogyo Kk | |
JPS57174068A (en) * | 1981-04-16 | 1982-10-26 | Ajinomoto Co Inc | Preparation of oil having taste and flavor |
JPS6070046A (en) * | 1983-09-28 | 1985-04-20 | Ajinomoto Co Inc | Preparation of vegetable extract |
JPS6244144A (en) * | 1985-08-20 | 1987-02-26 | Ajinomoto Co Inc | Production of roasted vegetable |
JPH08112073A (en) * | 1994-10-18 | 1996-05-07 | Kagome Co Ltd | Production of squeezed juice of chlorophyll-containing vegetable |
JP3645662B2 (en) * | 1996-07-31 | 2005-05-11 | カゴメ株式会社 | Method for producing vegetable juice |
JP3153853B2 (en) * | 1997-06-30 | 2001-04-09 | ハウス食品株式会社 | Vegetable broth |
JP3585209B2 (en) * | 1997-10-27 | 2004-11-04 | タカラバイオ株式会社 | Roasted vegetables |
CN1764388B (en) | 2003-03-26 | 2010-05-05 | 株式会社林原生物化学研究所 | Method of powdering nonsugar component and powdering base |
JP2007068457A (en) * | 2005-09-06 | 2007-03-22 | Q P Corp | Ingredient for mazegohan and mazegohan prepared by using the same |
JP2012085607A (en) * | 2010-10-22 | 2012-05-10 | Kirin Kyowa Foods Co Ltd | Cooking feeling imparting agent and method for manufacturing the same |
JP6046411B2 (en) * | 2012-08-03 | 2016-12-14 | ヱスビー食品株式会社 | Semi-kneaded seasoning in a tube |
JP6070046B2 (en) | 2012-10-16 | 2017-02-01 | トヨタ自動車株式会社 | Battery mounting structure for vehicles |
CN102919813B (en) | 2012-10-31 | 2014-03-26 | 吉林农业大学 | Low sugar high dietary fiber composite fruit and vegetable paste and preparation method thereof |
JP2014161319A (en) | 2013-02-27 | 2014-09-08 | Ito En Ltd | Radish juice with suppressed occurrence of offensive odor |
JP6244144B2 (en) | 2013-09-11 | 2017-12-06 | 株式会社やまびこ | Boom spreader |
KR101706724B1 (en) * | 2014-07-01 | 2017-02-14 | 최일남 | manufacturing method of broth sauce and cooking method sundae soup using the same |
-
2017
- 2017-05-12 JP JP2017095879A patent/JP7248377B2/en active Active
-
2022
- 2022-01-20 JP JP2022006877A patent/JP7406576B2/en active Active
-
2023
- 2023-10-23 JP JP2023181741A patent/JP2024010061A/en active Pending
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