JP2001078705A - Production of tangle extract seasoning with good scent and flavor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a seasoning capable of reproducing the gustatoriness, scent and flavor each inherent in tangle. SOLUTION: This method for producing a seasoning comprises the following steps: soaking tangle powders with a hydrous alcohol followed by washing the resultant hydrous alcohol with carbon dioxide liquefied or in a subcritical state to collect the flavor ingredients from the hydrous alcohol; and then mixing the flavor ingredients with an extract liquid (or its concentrate) obtained by subjecting the residues left after collecting the flavor ingredients to hot water extraction.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a seasoning which reproduces the taste, aroma and flavor of kelp well.

[0002]

2. Description of the Related Art As a method for extracting an aroma component from kelp or the like, a method of extracting an aroma by bringing an extraction solvent into contact with kelp is known. Here, a method using water or alcohol as an extraction solvent is known. In the case of extraction with water, the recovery rate of the fragrance component is low because the solubility of the fragrance component in water is low, and the fragrance component is lost by heating because heating is required during the extraction. There is a disadvantage that it will. In addition, in the case of extraction with alcohol, among aromatic components such as kelp, an aromatic component having a good scent has a possibility to alcohol,
It is excellent in that such aromatic components can be efficiently extracted. However, since a large amount of alcohol is required for the extraction, the alcohol must be removed at the final stage of the extraction process, and at this time, there is a disadvantage that the fragrance component is lost.

[0003]

SUMMARY OF THE INVENTION Under the background of the prior art described in the preceding paragraph, an object of the present invention is to provide a method for producing a seasoning which reproduces the taste, aroma and flavor of kelp well.

[0004]

Means for Solving the Problems As a result of diligent efforts to solve the above-mentioned problems, the present inventor impregnated kelp powder with hydroalcohol, and then converted the hydroalcohol containing an aroma component into a liquid, subcritical state or The fragrance component is washed and recovered with carbon dioxide in a supercritical state, and the residue after the fragrance component recovery step is mixed with an extract obtained by performing hot water extraction or a concentrate thereof with the above-described fragrance component. As a result, the present inventors have found that it is possible to obtain a seasoning which can reproduce the taste, aroma and flavor of kelp satisfactorily, and have completed the present invention.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The kelp used in the present invention is Shin kelp, Hidaka kelp, Rishiri kelp and the like, and these can be used alone or in combination of two or more. Here, the kelp is desirably finely pulverized in order to make the area in contact with alcohol as large as possible so that a larger amount of aroma components can be extracted.

As the hydrous alcohol, one containing 15 to 95% by weight of alcohol is used, and from the viewpoint of the recovery amount of the flavor component and the degree of coloring of the extract, it is desirably 25 to 75%. The alcohol concentration in the aqueous alcohol used varies depending on the type of kelp to be extracted, but can be easily set by a preliminary trial.

The fragrance component is extracted by mixing the raw material kelp with a hydroalcoholic solvent, extracting the fragrance component into the alcohol, and then removing the hydroalcohol containing the fragrance component from the liquid, subcritical or supercritical carbon dioxide. By contacting with water to wash and recover the fragrance component in the hydroalcoholic alcohol. After obtaining an extract extract by extraction, washing and recovery, hot water extraction is performed to obtain a taste component from the obtained residue. The conditions at this time vary depending on the kelp used, but it is usually desirable to perform extraction at 85 to 100 ° C. for 15 to 60 minutes. Although the hot water extract obtained in this way can be used as it is, in order to increase the fragrance / flavor titer per weight of the seasoning,
It is desirable to carry out concentration. In the concentration operation, in order to suppress the browning reaction in the process, it is desirable to perform vacuum concentration or reverse osmosis membrane concentration.

[0008] The extract containing a large amount of aroma components obtained by subjecting the hot water extract solution or the concentrated solution obtained as described above to alcohol immersion, washing with a liquid, subcritical or supercritical carbon dioxide, and recovery treatment. By mixing with, it is possible to obtain a seasoning that satisfactorily reproduces the taste, aroma and flavor of kelp.

Hereinafter, embodiments of the present invention will be described with reference to examples.

[0010]

Example 1 2 kg of kelp powder (pulverized true kelp, average particle size = 450 μm) was immersed in 1.2 kg of a 50% (w / w) alcohol aqueous solution at 25 ° C. for 3 hours, and then the odor was increased. the hydrous alcohol containing component was washed, recovered by the liquid body carbon dioxide. The condition at this time is 25 °
C, 65 atm. After standing for 2 hours, carbon dioxide was vaporized. The weight of the extract obtained at this time was 78
It was 5 g. 95% of the residue after this fragrance component recovery step
8 kg of water at 0 ° C was added, and extraction was performed for 30 minutes at 95 ° C (stirring conditions). After hot water extraction, solid-liquid separation was performed by filtration, and a reverse osmosis membrane (NTR-75, manufactured by Nitto Denko Corporation) was used.
9HG) (liquid temperature: 45 ° C.) to obtain 1.6 kg of a concentrated liquid having a solid content of 20%. The concentrated solution thus obtained was mixed with the extract obtained by immersion in aqueous alcohol and washing with carbon dioxide to obtain 2355 g of the seasoning of the present invention. The thus-obtained kelp extract seasoning was added to udon soup (the composition table of udon soup is shown in Table 1), and sensory evaluation was performed by 20 specialized panels. Table 2 shows the evaluation results. As shown in the table, the seasoning of the present invention significantly enhanced the aroma and flavor of kelp.

[0011]

[Table 1]

[0012]

[Table 2]

[0013]

Example 2 2 kg of kelp powder (crushed Hidaka kelp, average particle size = 500 μm) was immersed in 1.2 kg of a 65% (w / w) alcohol aqueous solution at 25 ° C. for 3 hours. the hydrous alcohol containing aroma component was washed, recovered by the liquid body carbon dioxide. The condition at this time is 25 °
C, 65 atm. After standing for 2 hours, carbon dioxide was vaporized. The weight of the extract obtained at this time was 89
It was 5 g. 95% of the residue after this fragrance component recovery step
8 kg of water at 0 ° C was added, and extraction was performed for 30 minutes at 95 ° C (stirring conditions). After hot water extraction, solid-liquid separation was performed by filtration, and concentration under reduced pressure (liquid temperature 45 ° C) was performed to obtain 1.1 kg of a concentrated liquid having a solid content of 30%. The concentrate thus obtained was mixed with an extract obtained by immersion in aqueous alcohol and washing with carbon dioxide to obtain 1995 g of the seasoning of the present invention. Add the kelp extract seasoning thus obtained to the udon soup (combination in Table 1),
Sensory evaluation was performed by 20 specialized panels. Table 3 shows the evaluation results. As shown in the table, the seasoning of the present invention,
It significantly enhanced the aroma and flavor of kelp.

[0014]

[Table 3]

[0015]

As described above, after the impregnated kelp powder is impregnated with hydrated alcohol, the hydrated alcohol containing fragrance components is washed and recovered with liquid, subcritical or supercritical carbon dioxide. The flavor and the residue after the aroma component recovery process are mixed with the extract obtained by performing hot water extraction or its concentrated solution to create a flavor that reproduces the taste, aroma and flavor of kelp well. It is possible to get a fee.

Claims (3)

[Claims] 1. A method for extracting a fragrance from kelp powder with hydrated alcohol, wherein the hydrated alcohol containing a fragrance component obtained by impregnating the kelp powder with the hydrated alcohol is used as a liquid,
Cleaning with subcritical or supercritical carbon dioxide
A method for extracting a fragrance from kelp and a method for producing a seasoning containing the obtained fragrance component. 2. The method according to claim 1, wherein the concentration of the alcohol in the hydrous alcohol is 15 to 95% (% by weight).
The method for producing a seasoning according to claim 1. 3. An extract containing a taste component obtained by performing hot water extraction on the residue after the aroma component recovery step described in claim 1 or a concentrate thereof is obtained in claim 1. A method for producing a seasoning which satisfactorily reproduces the taste, aroma and flavor of kelp, which is mixed with an aroma component.