Title:
FLAVORING VEGETABLE MIX AND PRODUCTION METHOD OF FLAVORING VEGETABLE MIX
Document Type and Number:
Japanese Patent JP2021036790
Kind Code:
A
Abstract:
To provide a flavoring vegetable mix which can be a product having an excellent quality by preventing turning greenish that a color tone of garlic is turned to green, and to provide a production method of the flavoring vegetable mix.SOLUTION: A flavoring vegetable mix includes a garlic ground product, and a ground product of an edible part of a plant of Amaryllidaceae excluding garlic, is adjusted to pH3.5-4.3, and is prevented from turning greenish of the garlic ground product. A production method of the flavoring vegetable mix includes subjecting prevention treatment of turning greenish of the garlic ground product, and mixing the garlic ground product with the ground product of the edible part of a plant of Amaryllidaceae excluding garlic, and adjusting to pH3.5-4.3. The ground product of the edible part of a plant of Amaryllidaceae excluding garlic is preferably a ground product of Welsh onion.SELECTED DRAWING: None
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Inventors:
KONDO KAZUSHI
HIRATA TAKESHI
IKEDA KANA
HIRATA TAKESHI
IKEDA KANA
Application Number:
JP2019158796A
Publication Date:
March 11, 2021
Filing Date:
August 30, 2019
Export Citation:
Assignee:
S & B FOODS INC
International Classes:
A23L19/00; A23L27/10
Other References:
"新玉ねぎのピクルス", 日本発酵文化協会, JPN6023027359, 17 May 2016 (2016-05-17), ISSN: 0005097997
今井 真介: "調理研究から始まった、涙の出ないタマネギの開発", 日本調理科学会誌, vol. 50, no. 3, JPN6023027360, 2017, pages 114 - 117, ISSN: 0005097998
A.A. CARBONELL-BARRACHINA ら: "Development of a High Sensory Quality Garlic Paste", JOURNAL OF FOOD SCIENCE, vol. Vol.68, Nr.7, JPN6023027363, 2003, pages 2351 - 2355, ISSN: 0005097999
JIN-SOOK CHO ら: "Effects of Heating, pH, Salts and Organic Acids on Color Changes of Ground Garlic", KOREAN JOURNAL OF FOOD SCIENCE TECHNOLOGY, vol. 31, no. 2, JPN6023027365, 1999, pages 399 - 403, XP053023282, ISSN: 0005098000
山崎 賀久: "ニンニク加工食品緑変色の原因と対策設定に関する研究", 岩手大学リポジトリ, JPN6023027366, 22 March 2017 (2017-03-22), ISSN: 0005098001
今井 真介: "調理研究から始まった、涙の出ないタマネギの開発", 日本調理科学会誌, vol. 50, no. 3, JPN6023027360, 2017, pages 114 - 117, ISSN: 0005097998
A.A. CARBONELL-BARRACHINA ら: "Development of a High Sensory Quality Garlic Paste", JOURNAL OF FOOD SCIENCE, vol. Vol.68, Nr.7, JPN6023027363, 2003, pages 2351 - 2355, ISSN: 0005097999
JIN-SOOK CHO ら: "Effects of Heating, pH, Salts and Organic Acids on Color Changes of Ground Garlic", KOREAN JOURNAL OF FOOD SCIENCE TECHNOLOGY, vol. 31, no. 2, JPN6023027365, 1999, pages 399 - 403, XP053023282, ISSN: 0005098000
山崎 賀久: "ニンニク加工食品緑変色の原因と対策設定に関する研究", 岩手大学リポジトリ, JPN6023027366, 22 March 2017 (2017-03-22), ISSN: 0005098001
Attorney, Agent or Firm:
Creation International Patent Office