JP2018191536A5 - - Google Patents

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Publication number
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
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Japan
Prior art keywords
heating
aroma
cruciferous
heated
manufacturing
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JP2017095879A
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Japanese (ja)
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JP2018191536A (en
JP7248377B2 (en
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Priority claimed from JP2017095879A external-priority patent/JP7248377B2/en
Priority to JP2017095879A priority Critical patent/JP7248377B2/en
Priority to PCT/JP2018/017928 priority patent/WO2018207818A1/en
Priority to CN201880030678.0A priority patent/CN110753498B/en
Priority to US16/611,376 priority patent/US11805796B2/en
Priority to EP18798811.8A priority patent/EP3622832A4/en
Publication of JP2018191536A publication Critical patent/JP2018191536A/en
Publication of JP2018191536A5 publication Critical patent/JP2018191536A5/ja
Priority to JP2022006877A priority patent/JP7406576B2/en
Publication of JP7248377B2 publication Critical patent/JP7248377B2/en
Application granted granted Critical
Priority to JP2023181741A priority patent/JP2024010061A/en
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Claims (10)

アブラナ科野菜調味料の製造方法であって、それを構成するのは、少なくとも、以下の工程：
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. 請求項１の製造方法であって、
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. 請求項１又は２の製造方法であって、
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. 請求項１乃至３の何れかの製造方法であって、
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. アブラナ科野菜調味料の製造方法であって、それを構成するのは、少なくとも、以下の工程：
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. 請求項５の製造方法であって、
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. 請求項５又は６の製造方法であって、
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. 請求項１乃至７の何れかの製造方法であって、それを更に構成するのは、次の工程：
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. アブラナ科野菜調味料の製造方法であって、それを構成するのは、少なくとも、以下の工程：A method for producing a cruciferous vegetable seasoning, which comprises at least the following steps:
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. 請求項９の製造方法であって、それをさらに構成するのは、次の工程：The manufacturing method according to claim 9, further comprising the following steps:
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.
JP2017095879A 2017-05-12 2017-05-12 Cruciferous vegetable seasoning and method for producing the same Active JP7248377B2 (en)

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

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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

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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

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Families Citing this family (1)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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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

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