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
AssigneeKagome Co., Ltd.
InventorsKayoko Okuyama, Yuko Kino
Life of this patent
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Abstract
A method for producing a cruciferous vegetable seasoning, the method including: at least an odor-reducing heat treatment and an odor-imparting heat treatment, wherein: the odor-reducing heat treatment includes heating a cruciferous vegetable so as to reduce an odor thereof; the odor-imparting heat treatment includes subjecting a liquid of the cruciferous vegetable to odor-imparting heating, thereby imparting a heated odor thereto; and the odor-imparting heat treatment is performed after the odor-reducing heat treatment.
Claims9
A method for producing a cruciferous vegetable seasoning, the method comprising:
- at least an odor-reducing heat treatment and an odor-imparting heat treatment, wherein
- said odor-reducing heat treatment comprises heating a cruciferous vegetable so as to reduce an odor thereof;
- said odor-imparting heat treatment comprises subjecting a liquid of said cruciferous vegetable to odor-imparting heating, thereby imparting a heated odor thereto;
- said odor-imparting heat treatment is performed after said odor-reducing heat treatment,
- after said odor-reducing heat treatment and said odor-imparting heat treatment, further comprising fractionating a component including at least an umami component and an odor component from said cruciferous vegetable, thus producing said cruciferous vegetable seasoning by the fractionated component,
- wherein the fractionation is performed by solvent extraction or squeezing;
- wherein said odor-reducing heat treatment comprises roasting,
- wherein the cruciferous vegetable seasoning comprises:
- phenylacetaldehyde (component (A));
- and
- at least one component selected from the group consisting of 2-hexenal (component (B)), 1-octen-3-one (component (C)), and dimethyl trisulfide (component (D), wherein the ratios of component (A) to the components (B) to (D) are:
- 0≤(B)/(A)≤0.00539;
- 0≤(C)/(A)≤0.0435;
- and
- 0≤(D)/(A)≤0.290.
A method for producing a cruciferous vegetable seasoning, the method comprising:
- at least an odor-reducing heat treatment and an odor-imparting heat treatment, wherein
- said odor-reducing heat treatment comprises heating a cruciferous vegetable so as to reduce an odor thereof;
- said odor-imparting heat treatment comprises subjecting said cruciferous vegetable to odor-imparting heating, thereby imparting a heated odor thereto;
- and
- after said odor-reducing heat treatment and said odor-imparting heat treatment, further comprising fractionating a component including at least an umami component and an odor component from said cruciferous vegetable, thus producing the cruciferous vegetable seasoning by the fractionated component;
- wherein said odor-reducing heat treatment and/or said odor-imparting heat treatment comprises roasting,
- wherein the cruciferous vegetable seasoning comprises:
- phenylacetaldehyde (component (A));
- and
- at least one component selected from the group consisting of 2-hexenal (component (B)), 1-octen-3-one (component (C)), and dimethyl trisulfide (component (D), wherein the ratios of component (A) to the components (B) to (D) are:
- 0≤(B)/(A)≤0.00539;
- 0≤(C)/(A)≤0.0435;
- and
- 0≤(D)/(A)≤0.290.
Dependencies are inferred from the claim text.