JPS6070046A - Preparation of vegetable extract - Google Patents
Preparation of vegetable extractInfo
- Publication number
- JPS6070046A JPS6070046A JP58180027A JP18002783A JPS6070046A JP S6070046 A JPS6070046 A JP S6070046A JP 58180027 A JP58180027 A JP 58180027A JP 18002783 A JP18002783 A JP 18002783A JP S6070046 A JPS6070046 A JP S6070046A
- Authority
- JP
- Japan
- Prior art keywords
- vegetable
- extract
- oil
- vegetables
- residue
- 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.)
- Granted
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Edible Oils And Fats (AREA)
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、野菜類を油脂と共に加熱したときに生ずる野
菜特有の甘味、コク味を生かした野菜エキスの製造法に
関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a vegetable extract that takes advantage of the sweetness and richness characteristic of vegetables that are produced when vegetables are heated with oil and fat.
本発明者らは以前風味油の製造法を開発した(特開昭5
6−58450号、特開昭57−174068号等)。The present inventors previously developed a method for producing flavored oil (Japanese Unexamined Patent Publication No. 5
No. 6-58450, JP-A-57-174068, etc.).
この風味油は各種の料理に好ましい味、香り、風味を付
与し、加熱してもこれらが散逸せず新しい機能を備えた
油である。しかし、これらの製造法は、野菜を大量に使
用する方法であり、得られる野菜残渣の有効利用が望ま
れていた。本発明者ら明細書の浄書く内容に変更なし)
は、この野菜残渣の有効利用を種々倹約した結果、この
野菜残漬に水を加えて加熱背高すると、油脂によって抽
出されなかったエキス分が抽出されること、さらにこの
抽出液より油分を除去した後潮縮することによって野菜
エキスとして好ましい着味、およびコク味を有する野菜
エキスが得られることを発見し、本発明を完成した。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 making various efforts to effectively utilize this vegetable residue (no changes have been made to the revised contents of the specification), the inventors of the present invention discovered that when water is added to this vegetable residue and heated to a high temperature, the extract that was not extracted by the fats and oils is extracted. The present invention was completed based on the discovery that a vegetable extract having a desirable flavor and richness as a vegetable extract can be obtained by removing oil from this extract and then condensing it.
すなわち、本発明は植物性食用油脂に、細断または磨砕
した野菜を油脂に対して5重用%ないし50車吊%を加
えて、110℃ないし200℃に加熱し、必要により6
0分間以下の時間110℃ないし200℃に保持した後
、野菜残漬を採取する第1工程、水1mm部に対して該
野菜残渣0゜05重間部ないlノ1重伍部となるように
水を加えて、20°Cないし100℃に加熱昇温した後
、野菜残漬を除去し抽出液を得る第2工程を施すことを
特徴とづる野菜エキスの製造法である。That is, in the present invention, shredded or ground vegetables are added to vegetable edible fat at a ratio of 5% to 50% based on the fat and oil, heated to 110°C to 200°C, and heated to 60°C if necessary.
The first step is to collect the vegetable residue after holding it at 110°C to 200°C for a period of 0 minutes or less, so that the vegetable residue is 0.05 parts to 1 part by weight per 1 mm part of water. This is a method for producing a vegetable extract, which is characterized by adding water to the mixture, heating it to 20°C to 100°C, and then performing a second step of removing residual vegetables to obtain an extract.
本発明に用いられる風味油の原料油脂としては植物の種
子より得られる食用油脂であればよい。The raw material oil for the flavor oil used in the present invention may be any edible oil or fat obtained from plant seeds.
具体的には、コーン油、綿実油、コメ油、サワラ明細ル
ーの浄亡(内容にソ:、更’+: L )ワー油、ひま
わり油、パーム油、水素添加した油脂などあげられるが
、加熱安定性の良いコーン油、綿実油、コメ油、パーム
油が好ましい。動物f(油脂など加熱安定性の低い油脂
を用いた場合には、加熱後に巽奥を発生する事、保存安
定性の悪い事などから好ましくない。これらの油脂をl
lj独あるいは二種類以上混合して用いることができる
。これらの原料油脂は通常の精製工程を経た油脂であれ
ばよいが精製の目安としては日本農業規格(JAS)の
食用精製油脂に準じた物性値を備えている油脂であれば
よい。Specifically, examples include corn oil, cottonseed oil, rice oil, Japanese mackerel oil, sunflower oil, palm oil, hydrogenated fats and oils, etc. Corn oil, cottonseed oil, rice oil, and palm oil, which have good stability, are preferred. Animal f (When using fats and oils with low heat stability such as fats and oils, it is undesirable because it causes cracking after heating and has poor storage stability.
They 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.
これらの原料油脂に、細断または磨砕した野菜を加える
。加える野菜としては、茎菜、茎菜、花菜、果菜、根菜
類などから風味の好まれるものであればどのようなもの
でもにり、具体的には、キャベツ、レタス、シュンギク
(茎菜)、ゴボウ、ニンジン、ショウガ、ニンニク(根
菜)、セロリ、玉ネギ、長ネギ、フキ(茎菜)、カリフ
ラワー、ブロッコリー(花菜)などをあげることができ
る。Shredded or ground vegetables are added to these raw fats and oils. Vegetables to add include stem vegetables, stem vegetables, flower vegetables, fruit vegetables, root vegetables, etc., as long as they have a pleasant flavor.Specifically, cabbage, lettuce, shungiku (stem vegetables), Examples include burdock, carrots, ginger, garlic (root vegetables), celery, onions, green onions, butterbur (stem vegetables), cauliflower, and broccoli (flower vegetables).
これらの野菜はよく洗浄し、不要部を除去した明細和−
の汀、、j;−(内容に72:更なし)後、細断81、
たけ磨砕する。細断または磨砕の方法はとのにうな器具
、装置を用いてもよく、具体的には市販のフードカッタ
ー、スピードニーダ−、スピードミル及びこれらに類す
るものを使用することができる。細断または磨砕された
野菜の大きさ(,1野菜片の長さが2mm以下であれば
よく、下限については磨砕してペースト状となったもの
でもよ(特に限定されない。特に磨砕(]だ場合は効率
がよい。野菜片の長さが211II11以上になると、
その野菜の風味を効率的に抽出できず野菜の使用量が多
くなり、また野菜風味の抽出時間が長くなり好ましくな
い。加える野菜の種類は一種類でもよいが、二種類以上
の野菜を加えて、新しい複911な香り及び風味をもつ
風味油を作ることも可能である。Wash these vegetables thoroughly and remove unnecessary parts.
After, ,j;- (72: no change in content), shredded 81,
Grind as much as you like. For the shredding or grinding method, any suitable device or device may be used, and specifically, commercially available food cutters, speed kneaders, speed mills, and similar devices may be used. The size of shredded or ground vegetables (the length of one vegetable piece may be 2 mm or less, and the lower limit may be ground into a paste (not particularly limited. If it is (], it is efficient. If the length of the vegetable pieces is 211II11 or more,
The flavor of the vegetables 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 new multiple aromas and flavors.
野菜の添加量は、油脂に対して5重量%1ス上50重間
%以下であれば最もよい結果が得られる。The best results can be obtained if the amount of vegetables added is 5% by weight or less per 50% by weight of fats and oils.
5重量%未満では野菜の吊が少く、本発明の風味油どし
ては、その効果が小さい。また、50重重川以上では野
菜が多すぎて野菜風味の抽出の効率が悪いこと、等から
好ましくない。If it is less than 5% by weight, vegetables will not hang well, and the flavored oil of the present invention will have little effect. Moreover, if it is 50 or more, it is not preferable because there are too many vegetables and the efficiency of extraction of vegetable flavor is poor.
5−
明細芭−の汀ゆ′”(内容に変更なし)本発明の一つの
方法として、野菜を添加した油脂を110℃ないし20
0℃に加熱し、必要により60分間以下の時間110℃
ないし200℃に保持する。加熱時、野菜の焦げ付きを
防止し、野菜中の水分蒸発を保進する目的で、必要によ
り上記原料油脂を撹拌しつつ加熱保持する方法が好まし
い。より好ましくは、上記範囲内で加熱するだけでなく
、あらかじめ90℃ないし105℃にて、野菜中の水分
が実質的に蒸発するまで加熱した後、110℃ないし2
00℃に加熱すればより好ましい風味を付与することが
可能である。5- Specifications: 110°C to 20°C (no change in content) One method of the present invention is to heat oil and fat to which vegetables have been added at 110°C to 20°C.
Heat to 0°C and 110°C for up to 60 minutes if necessary.
Maintain the temperature between 200°C and 200°C. 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, the vegetables are not only heated within the above range, but also heated in advance at 90°C to 105°C until the moisture in the vegetables substantially evaporates, and then heated at 110°C to 2°C.
A more desirable flavor can be imparted by heating to 00°C.
加熱後の油は、放冷、または熱交換することによって強
制的に冷却する方法などで冷却する。After heating, the oil is cooled by allowing it to cool or by forcibly cooling it by heat exchange.
冷却後、野菜残渣を採取し、油相を除去する。After cooling, the vegetable residue is collected and the oil phase is removed.
野菜残渣を採取する方法は、濾過による方法が最も好ま
しいが、伯に通常行なわれている分離操作でも充分であ
る。また、不純物の含量を下げるために二種類以上の分
離操作を適宜併用してpよい。The most preferable method for collecting vegetable residue is filtration, but separation operations commonly used in the field are also sufficient. Furthermore, two or more types of separation operations may be used in combination as appropriate to reduce the content of impurities.
また別法として風味油を2段階で抽出する方法でもよい
。1段目で野菜の生爪味、辛味などフレ6−
明細式の1了ゆ)(内容に変更なし)
ツシコな風味を抽出する。またネギ属野菜にンニク、玉
ネギ、長ネギ)等は野菜中の硫黄成分を変化させずに油
脂中に移行でき、後に加熱した際の刺激奥或いは異臭の
発生が抑制できる。保持温度および時間は1重イ【いし
150℃の温度にて80時間以下であり、これ以下では
充分な野菜成分の抽出が行なえず、またこれ以上では野
菜の風味が変質1ノ、更に風味全体が弱くなる。Alternatively, the flavor oil may be extracted in two stages. The first stage extracts the strong flavor of vegetables such as raw nail flavor and spiciness. In addition, allium vegetables such as garlic, onions, and long onions can be transferred to fats and oils without changing the sulfur components in the vegetables, and can suppress the generation of irritating taste or off-flavor when heated later. The holding temperature and time are 1.80 hours or less at a temperature of 150°C; below this temperature, sufficient vegetable components cannot be extracted, and above this temperature, the flavor of the vegetables will change, and the overall flavor may deteriorate. becomes weaker.
次に第2工程として、保持した野菜入り油脂を油相ど野
菜残漬■とに分離する。分離する方法は濾過による方法
が最も好ましいが他に遠心型の分離操作も用いることが
できる。野菜残漬への油分の抱き込みをできるだけ少な
くすることが必要であり、これによって次の加熱工程で
硫黄成分の変質を押えることができる。Next, as a second step, the retained vegetable-containing fat and oil is separated into an oil phase and vegetable residue (2). 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 leftover vegetables, thereby preventing the sulfur component from deteriorating in the next heating step.
次に第3工程として、第2工程の野菜残渣■に植物性油
脂を加えて油脂に対して野菜残渣05手量%ないし50
手量%とじ、110℃ないし200℃に加熱昇温し、必
要により60分間以下の時間110℃ないし200℃に
保持した後、油相を明細書の漢書(F′暫τに変更なし
)
除去し野菜残渣■を1qる。Next, as the third step, vegetable oil is added to the vegetable residue (■) from the second step, and the amount of vegetable residue is 05% to 50% based on the fat and oil.
After binding by hand and heating to 110°C to 200°C and maintaining it at 110°C to 200°C for up to 60 minutes if necessary, remove the oil phase from the Chinese text in the specification (no change to F' temporary τ). Add 1 q of leftover vegetables.
次に第4工程として、水1重量部に対して該野菜残渣■
0.05重量部ないし1重量部となるにうに水を加えて
、20℃ないし100℃に加熱昇温した後、野菜残渣■
を除去することによって水溶性のエキス分が抽出される
。加水量は水1重重部に対して野菜残渣が0.05重量
部未満では、抽出エキスの濃度が低くそのままでは効果
が期待できず、また濃縮するのに長時間かかる。また野
菜残渣が1重は部以上では、野菜残渣が多すぎて抽出効
率が悪くなり、野菜エキスが充分に抽出されない。加熱
方法は特に限定するものではなく、上記範囲の温度に達
するように加熱すれば、臂ン晶速度は問題とならない。Next, as a fourth step, add the vegetable residue to 1 part by weight of water.
Add water to 0.05 part by weight to 1 part by weight of sea urchin, heat to 20°C to 100°C, and then prepare vegetable residue.
By removing the water-soluble extract, the water-soluble extract is extracted. 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 if it is left as is, and it will take a long time to concentrate. Moreover, if the amount of vegetable residue is 1 part or more, there will be too much vegetable residue, and the extraction efficiency will be poor, and the vegetable extract will not be extracted sufficiently. The heating method is not particularly limited, and as long as the heating is carried out to reach a temperature within the above range, the crystallization speed will not be a problem.
加熱保持時間は加熱時間に関連して適宜選択される。本
発明の一つの特徴はこの加熱処理にあり、油脂で抽出し
た後の野菜残漬であっても、野菜残渣に水を加えて加熱
昇温すると油脂によって抽出されなかったエキス分が抽
出され、天然の甘味、コク味を生かした野菜エキスが得
られる。加熱後の野菜残漬水溶液より野明細書の浄書(
内容に変更なし)
菜残清を除去し、抽t↑1液を得る。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 vegetables are leftover after being extracted with fats and oils, when water is added to the vegetable residues and the temperature is raised, the extract that was not extracted by the fats and oils will be extracted. Vegetable extracts with natural sweetness and richness can be obtained. An engraving of the field specifications from the aqueous solution of vegetables left after heating (
(No change in contents) Remove the vegetable residue and obtain the extraction liquid ↑1.
更に、該抽出液を濃縮し濃縮エキスとすることもできる
。第4工程で得られた抽出液には、前記した油脂の分離
の程度にもよるが多着の油分が含まれており、これを分
1Ilt除去する必要がある。分離の方法は、油分を一
ト澄みとしてデカンテーションなどにより分−1する。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 separation of the oils and fats, and it is necessary to remove this by 1 Ilt. The separation method is to clarify the oil and separate it by decantation or the like.
次にこれを濃縮するが、濃縮の方法は、加熱濃縮、減圧
濃縮など通常の濃縮方法が適用できる。また濃縮する程
度は、使用の目的により適宜選定でき、水分を完全に除
去してもよい。Next, this is concentrated, and 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.
本発明の野菜エキスは、野菜類を油脂中で100℃以上
に加熱して生ずる好ましい風味、コク味のうち、水溶性
成分を効率良く抽出することにより、和食、洋食、中華
食のほとんどあらゆる料理に極少量加えることで、料理
の味を引き立てる。The vegetable extract of the present invention can be used in almost any cuisine including Japanese, Western, and Chinese food by efficiently extracting the water-soluble components of the favorable flavor and richness produced by heating vegetables in fats and oils to 100°C or higher. By adding a small amount to the food, it enhances the flavor of the dish.
使い方として調理工程のどの段階でも使用することがで
き、使い方に制限がない。また水溶性の為、醤油、酢等
の種々の調味料ともよく混ざる。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.
以下、実施例により本発明を説明する。The present invention will be explained below with reference to Examples.
9一 実施例1 味の素■製コーンサラダ油1.2℃に玉ネギ240g。91 Example 1 240g of onions in corn salad oil made by Ajinomoto ■ at 1.2℃.
セロリ240g、ショウガ60g、ニンジン60gをフ
ードカッターで細断したものを加え撹拌しながら加熱昇
温し、100′cにて水分を蒸発させた後、更に120
℃にて5分間加熱した。この浦を濾過して、野菜残渣1
75gを得た。この野菜残渣250gに水600gを加
え60″Cに加熱昇温し、その温度で2時間保持した。Add 240 g of celery, 60 g of ginger, and 60 g of carrots shredded with a food cutter, heat and raise the temperature while stirring, evaporate water at 100'C, and then add 120 g of shredded carrots to 120 g.
Heated at ℃ for 5 minutes. Filter this ura and remove vegetable residue 1
75g was obtained. 600 g of water was added to 250 g of this vegetable residue, heated to 60''C, and held at that temperature for 2 hours.
濾過により野菜残渣を除去し、抽出液を得た。」一層に
残っている油分の分離は、デカンテーションで行い抽出
液450gを得た。次にエバポレータにて抽出液を濃縮
し、野菜エキス50gを得た。Vegetable residues were removed by filtration to obtain an extract. The remaining oil was separated by decantation to obtain 450 g of an extract. Next, the extract was concentrated using an evaporator to obtain 50 g of vegetable extract.
この野菜エキスを用いて、スープ、野菜炒めを作り、2
0名のパネルにより官能評価を行った。Use this vegetable extract to make soups and stir-fried vegetables.
Sensory evaluation was performed by a panel of 0 people.
利用例 ス − プ コンソメ、ポタージュ等スープ全般に適用できる。Usage example -sp Applicable to all kinds of soups such as consommé and potage.
10−
◆ コンソメスープ500 xiに対し、上記野菜エキ
ス1)の割で添加する。対照は野菜エキス添加せず。10- ◆ Add the above vegetable extract 1) to 500 xi of consommé soup. As a control, no vegetable extract was added.
表 1
零 5 %危険率で有意差あり
木本 1 % 〃
本木本 0.1% 〃
すべての項目で野菜エキス入りの方が有意に優れていた
。Table 1 Zero 5% Significant difference in risk rate Kimoto 1% Motokimoto 0.1% The vegetable extract was significantly better in all items.
野菜炒め
材 料
玉ネギ 150g
キャベツ 80
0 人 参 40
もやし 250
ピーマン 40
しょうゆ 大さじ1杯
塩 小さじ1杯
コシH−少々
■は調味料を加える段階で上記野菜エキス2111fを
加える。Stir-fried vegetables Ingredients Onions 150g Cabbage 80 0 Carrots 40 Bean sprouts 250 Green peppers 40 1 tbsp soy sauce 1 tsp salt Stiffness H - a little ■ Add the above vegetable extract 2111f at the stage of adding seasonings.
表 2
* 5 %危険率で有意差あり
木本 1 % 〃
香り以外の項目で野菜エキス入りの方が有意に優れてい
た。Table 2 * Significant difference in 5% risk rate Kimoto 1% 〃 The vegetable extract was significantly superior in terms of items other than aroma.
13一
実施例2
味の素■製コーンザラダ油2000gに、♀り皮したニ
ンニク600gをフードカッターで細断したものを加え
、25℃にて17時間放置し風味成分を移行させた。こ
れを振切りにて浦和2000 gとニンニク残渣550
gとに分離した。131 Example 2 600 g of peeled garlic, chopped with a food cutter, was added to 2000 g of corn salada oil manufactured by Ajinomoto ■, and left at 25° C. for 17 hours to transfer flavor components. Shake this up to make 2000 g of Urawa and 550 g of garlic residue.
It was separated into g.
このニンニク残渣に、コーンザラダ油2000 gを加
え約10Or、p、mで撹拌しながら加熱昇温し、10
0℃にて水分を蒸発させた後、更に140℃、5分加熱
保持した後、放冷後濾過し野菜残渣260gを得た。Add 2000 g of corn salada oil to this garlic residue, heat and raise the temperature while stirring at about 10 Or, p, m.
After evaporating water at 0°C, the mixture was heated and maintained at 140°C for 5 minutes, allowed to cool, and then filtered to obtain 260 g of vegetable residue.
この野菜残渣250gに水500gを加え60℃に加熱
昇温し、その温度で2時間保持した。濾過により野菜残
渣を除去し抽出液を得た。」二層に残っている油分の分
離はデカンテーションで行い抽出液370gを得た。次
にエバポレーターにて抽出液を濃縮し、野菜エキス50
gを得た。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 two layers was separated by decantation to obtain 370 g of an extract. Next, concentrate the extract in an evaporator and use vegetable extract 50%
I got g.
この野菜エキスを用いて、煮物を作り20名のパネルに
より官能評価を実施した。Using this vegetable extract, a simmered dish was made and a sensory evaluation was conducted by a panel of 20 people.
14−
煮 物
材 料
玉ネギ 1個
■ じゃがいも 3個
豚肉又は牛肉うず切 100g
しょうゆ 大さじ2杯
砂 糖 大さじ1杯
作り方
野菜は乱切りにして、肉は一口大に切り、油で炒めて、
水を加え、調味料を加えて煮込む。14- Simmering Ingredients 1 onion ■ 3 potatoes 100 g minced pork or beef 2 tablespoons soy sauce 1 tablespoon sugar Instructions: Cut the vegetables into chunks, cut the meat into bite-sized pieces, stir-fry in oil,
Add water, seasonings and simmer.
0は煮込む段階で野菜エキス2紅を加える。For 0, add vegetable extract 2 at the simmering stage.
表 3
* 5 %危険率で有意差あり
** 1 % 〃
いずれの項目においても野菜エキス入りの方が有意に優
れていた。Table 3 * Significant difference in 5% risk rate ** 1% In all items, the one containing vegetable extract was significantly better.
実施例3
味の素■製コーンサラダ油2000gに、剥皮したニン
ニク600gをフードカッターで細断したものを加え、
80℃にて5分間放置し風味成分を移行させた。これを
振切りにて油相2000 gとニンニク残渣550gと
に分離した。Example 3 To 2000 g of corn salad oil manufactured by Ajinomoto ■, 600 g of peeled garlic chopped with a food cutter was added,
It was left at 80° C. for 5 minutes to transfer the flavor components. This was separated into 2000 g of oil phase and 550 g of garlic residue by shaking.
このニンニク残渣に、コーンザラダ浦2000 gを加
え約10Or、p、mで撹拌しながら加熱!?温し、1
00℃にて水分を蒸発させた後、更に140℃、5分加
熱保持した後、放冷後濾過し野菜残渣270gを得た。Add 2000 g of corn saradaura to this garlic residue and heat at about 10 Or, p, m while stirring! ? warm, 1
After evaporating water at 00°C, the mixture was heated and maintained at 140°C for 5 minutes, allowed to cool, and then filtered to obtain 270 g of vegetable residue.
この野菜残渣200gに水600gを加え50°Cに加
熱昇嵩し、その温度で2時間保持した。濾過により野菜
残渣を除去し抽出液を得た。−に層に残っている油分の
分離はデカンテーションで行い抽出液500gを得た。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 layer was separated by decantation to obtain 500 g of an extract.
次にエバボレークーにて抽出液を濃縮し、野菜エキス6
0gを得た。Next, concentrate the extract using an evaporator, and use vegetable extract 6.
Obtained 0g.
乙の野菜エキスをマヨネーズに混ぜ、20名のパネルに
より官能評価を実施した。Otsu's vegetable extract was mixed with mayonnaise, and a sensory evaluation was conducted by a panel of 20 people.
17−
マヨネーズ
味の素■製のマヨネーズ50gに野菜エキス2 IJ!
。17- Mayonnaise 50g of Ajinomoto mayonnaise and 2 vegetable extracts IJ!
.
を混ぜ、グリーンサラダにかけた。Mix and sprinkle on green salad.
表 4
* 5 %危険率で有意差あり
零* 1 % 〃
特許出願人 味の素株式会社
−18−
手続補正書く方式)
1.事件の表示
昭和58年特許願第180027号
2、発明の名称
野菜エキスの製造法
3、補正をする者
事件との関係 特許出願人
住所 東京都中央区京橋−丁目5番8号(発送日 昭和
59年1月31日)
5、補正により増加する発明の数 なし270−Table 4 * Significant difference at 5% risk rate, zero * 1% 〃 Patent applicant Ajinomoto Co., Inc.-18- Procedural amendment writing method) 1. Display of the case Patent Application No. 180027, filed in 1980 2, Name of the invention Method for producing vegetable extract 3, Person making the amendment Relationship to the case Patent applicant address 5-8 Kyobashi-chome, Chuo-ku, Tokyo (Shipping date Showa) (January 31, 1959) 5. Number of inventions increased by amendment None 270-
Claims (2)
油脂に対して5重量%ないし50重量%を加えて、11
0℃ないし200℃に加熱し、必要により60分間以下
の時間110℃ないし200℃に保持した後、野菜残渣
を採取する第1工程、水1重量部に対して該野菜残渣0
.05重吊部ないし1重量部となるように水を加えて、
20℃ないし100℃に加熱昇温した後、野菜残渣を除
去し抽出液を得る第2工程を施すことを特徴とり−る野
菜エキスの製造法。(1) Add 5% to 50% by weight of shredded or ground vegetables to vegetable edible oil and fat, and add 11
The first step is to collect the vegetable residue after heating it to 0°C to 200°C and holding it at 110°C to 200°C for up to 60 minutes if necessary.
.. Add water to make 05 parts by weight or 1 part by weight,
1. A method for producing a vegetable extract, which comprises heating the vegetable extract to 20 DEG C. to 100 DEG C. and then performing a second step of removing vegetable residue and obtaining an extract.
を油脂に対して5重量%ないし50重量%を加えて、1
℃ないし150℃にて必要にJ:す80時間以下の時間
保持する第1工程、該野菜入り油脂を油相と野菜残渣■
に分離する第2工程、該野菜残渣■が油脂に対して5重
量%ないし50重量明細四の浄書:(内容に変更なし) %となるように植物性食用油脂を加えた1玲、110℃
ないし200℃に加熱し、必要により60分間以下の時
間110℃ないし200℃に保持した後、野菜残渣■を
採取する第3工程、水1重量部に対して該野菜残渣00
.05重量部ないし1重量部となるように水を加えて、
20℃ないし100℃に加熱昇温した後、野菜残漬■を
除去し抽出液を得る第4工程を施すことを特徴とする野
菜エキスの製造法。(2) II physical properties Add shredded or ground vegetables to edible fat and oil in an amount of 5% to 50% by weight based on the fat.
The first step is to hold the vegetable-containing fat and oil at a temperature between 150°C and 80 hours as required.
The second step is to add vegetable edible oil and fat so that the vegetable residue (1) is 5% to 50% by weight based on the fat and oil (no change in content).
The third step is to heat the vegetable residue to 110 to 200°C and maintain it at 110 to 200°C for up to 60 minutes, if necessary, to collect the vegetable residue.
.. Add water to 05 parts by weight to 1 part by weight,
A method for producing a vegetable extract, which comprises heating the vegetable extract to 20° C. to 100° C. and then performing a fourth step of removing residual pickled vegetables (2) to obtain an extract.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58180027A JPS6070046A (en) | 1983-09-28 | 1983-09-28 | Preparation of vegetable extract |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58180027A JPS6070046A (en) | 1983-09-28 | 1983-09-28 | Preparation of vegetable extract |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS6070046A true JPS6070046A (en) | 1985-04-20 |
JPH05988B2 JPH05988B2 (en) | 1993-01-07 |
Family
ID=16076184
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP58180027A Granted JPS6070046A (en) | 1983-09-28 | 1983-09-28 | Preparation of vegetable extract |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6070046A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH1118717A (en) * | 1997-06-30 | 1999-01-26 | House Foods Corp | Vegetable bouillon |
JP2018191536A (en) * | 2017-05-12 | 2018-12-06 | カゴメ株式会社 | Brassicaceae vegetable seasoning and production method thereof |
CN110753498A (en) * | 2017-05-12 | 2020-02-04 | 可果美株式会社 | Cruciferae vegetable seasoning and its preparation method, and food and drink containing Cruciferae vegetable, and method for enhancing body taste of food and drink containing Cruciferae vegetable |
-
1983
- 1983-09-28 JP JP58180027A patent/JPS6070046A/en active Granted
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH1118717A (en) * | 1997-06-30 | 1999-01-26 | House Foods Corp | Vegetable bouillon |
JP2018191536A (en) * | 2017-05-12 | 2018-12-06 | カゴメ株式会社 | Brassicaceae vegetable seasoning and production method thereof |
CN110753498A (en) * | 2017-05-12 | 2020-02-04 | 可果美株式会社 | Cruciferae vegetable seasoning and its preparation method, and food and drink containing Cruciferae vegetable, and method for enhancing body taste of food and drink containing Cruciferae vegetable |
US11805796B2 (en) | 2017-05-12 | 2023-11-07 | Kagome Co., Ltd. | 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 |
Also Published As
Publication number | Publication date |
---|---|
JPH05988B2 (en) | 1993-01-07 |
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