JP2002085027A - Method for evaporating extract liquid to dryness - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for obtaining a high-quality dried product, with slight flavor loss in the drying step. SOLUTION: This method for evaporating an extract liquid to dryness involves admixing the extract liquid with 0.01-0.5 wt.% of oil-and-fat based on the solids of the extract liquid.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for drying an extract having a small flavor loss.

[0002]

2. Description of the Related Art Conventionally, methods such as drum drying, vacuum drying, spray drying and freeze drying have been used as means for drying an extract. The amount of flavor had been lost.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to obtain a high-quality dried product with less flavor loss during drying.

[0004]

Means for Solving the Problems The present inventors have conducted intensive studies on a method for minimizing the loss of flavor during drying of an extract, and found that the solid content of the extract before drying was 0.01% by weight. % To 0.5% by weight of fats and oils, and found that a high-quality dried product with less flavor loss during drying can be obtained.

[0005] That is, the present invention provides a method for drying an extract, characterized in that fats and oils are added to the extract in an amount of 0.01 to 0.5% by weight based on the solid content of the extract, mixed and dried. is there.

[0006]

Next, the present invention will be described in detail.
The dried product by the method for drying an extract of the present invention can be produced by a step of extracting a raw material, a step of concentrating the extract (which may be omitted in some cases), and a step of drying.

[0007] The extraction step is a step of obtaining an extract by adding a solvent to the raw materials. In the present invention, the extraction method is not particularly limited, and a known extraction method can be applied.
Alternatively, a squeezed liquid obtained by squeezing without using a solvent may be used.
Ingredients here include teas such as black tea, green tea, oolong tea, roasted tea, barley tea, barley barley tea, Tochu tea, rooibos tea, herbal tea, etc .; And mushrooms such as shiitake, shiitake mushroom, enokitake mushroom, oyster mushroom, nameko mushroom, matsutake mushroom, mushroom, shimeji mushroom, maitake mushroom, mushroom mushroom, etc.
Examples include seaweed such as miishi kelp, seaweed, and seaweed. The above may be used alone or as a mixture of two or more. Further, these are preferably used in a finely divided form such as a pulverized product, a crushed product, a cut product, a powder and the like.

[0008] Examples of the solvent used for the extraction include water and / or a liquid that is easily mixed with water. Water may be simple tap water, deionized water, distilled water, and sugars, dextrins, cyclic dextrins, gelatin, casein, vegetable protein, gum arabic, emulsifiers, acids such as hydrochloric acid and acetic acid, caustic soda, etc. May be appropriately added with an alkali or an antioxidant such as ascorbic acid. Further, the liquid easily miscible with water refers to an organic solvent miscible with water, for example, acetic acid, methanol, ethanol, n
-Propyl alcohol, isopropyl alcohol, glycerin and the like. These may be used alone or as a mixture of two or more.

The extraction conditions such as extraction temperature, extraction time, amount of solvent, pH and the like may be appropriately set in accordance with the type of raw material or the concept of the product.

The extraction temperature is not particularly limited. For example, the extraction temperature is 15 ° C. to 100 ° C. for tea, 50 ° C. to 90 ° C. for fish knots, and 30 ° C. to 90 ° C. for mushrooms and kelp. C. or less is preferred. If the extraction temperature is lower than the above range, the extraction efficiency is remarkably reduced, and if the temperature is higher than the above range, unnecessary components are excessively extracted and preferable volatile components are easily denatured. The saccharides, dextrins, cyclic dextrins and the like exemplified above can be used as the powdered base material, but it is preferable to use a cyclic dextrin that is effective for retaining and stabilizing volatile components. The amount of the powdered base material may be any amount that is useful for dry powdering of the extract, but is preferably about 0.5% to 30% by weight based on the solvent. When the amount of the powdered base material is smaller than this range, the extract may not be powdered. On the other hand, when the amount is large, the extract content in the extract powder becomes low, and the taste becomes unfavorable. The powdered base material may be extracted after being added to the extraction solvent, may be added later to the extract before the drying step, or may be added to both. For teas, 1 part by weight of the raw material is about 4 to 30 parts by weight of the solvent, and for fish segments, mushrooms and kelp, 1 part by weight of the raw material is extracted with about 4 to 200 parts by weight of the solvent or with stirring. After the extraction, further, an extract can be obtained by separating the cake. The extract is clarified using celite filtration, ceramic filtration, a centrifugal separator or the like as necessary.

The concentration step is performed in order to reduce the cost of drying by pre-concentrating the extract, and may be performed as desired. Concentration can be performed by a known method such as concentration under reduced pressure, freeze concentration, and reverse osmotic pressure concentration. However, reverse osmotic pressure concentration with less volatilization and denaturation of aroma components is preferable.

Next, the extract thus obtained is
Fats and oils are added and mixed in an amount of 0.01% to 0.5% by weight of the solid content of the extract. Further, it is preferable to add and mix the fat or oil in advance with the solvent to be extracted so as to be 0.01% by weight to 0.5% by weight of the solid content of the extract. If the added fat or oil is 0.01% by weight or less of the solid content weight of the extract, there is no effect of reducing the flavor loss at the time of drying, and if it is 0.5% by weight or more, the balance of the flavor of the dried product is lost and the flow of the dried product is lost. Worse.

The fats and oils that can be used include, for example, linseed oil, olive oil, fish oil, whale oil, sesame oil, wheat germ oil, rice bran oil,
Corn oil, safflower oil, soybean oil, camellia oil, rapeseed oil, palm oil, palm kernel oil, castor oil, sunflower oil, safflower oil, jojoba oil, cottonseed oil, coconut oil, peanut oil and the like. Fats and oils processed by hydrogenation, transesterification, fractionation and the like may be used. Above all, fats and oils having 6 to 10 carbon atoms in which the fatty acid composition has 60% or more and 100% or less of the fatty acid composition have a low viscosity, so that the dispersibility at the time of addition and mixing is good, and the oxidative stability is good, so that the flavor after drying the extract is also good. Good stability,
preferable. Further, if an antioxidant component such as vitamin E is added to the fat or oil and used, an antioxidant effect of a flavor component or the like can be expected. As a method of adding and mixing the fats and oils, a general method such as stirring with a stirrer or a homogenizer can be used.

Known drying methods such as hot-air drying, vacuum drying, freeze-drying and spray-drying can be used, but freeze-drying and spray-drying are preferred. The dried product may be in the form of a fine powder or may be formed into a granule, tablet, block or the like by a known method.

Next, the present invention will be described specifically with reference to test examples and examples.

[0016]

[Test Example] (Test Example 1) 50% 30% ethanol aqueous solution
g is a branched dextrin (manufactured by Sanmatsu Kogyo Co., Ltd., trade name BL)
D (8)) 10 kg was added and dissolved, and 20 kg of dried bonito flakes were mixed with the mixture whose temperature was adjusted to 60 ° C., and stirred.
Extracted at 0 ° C. for 60 minutes. 50 kg of an extract having a solid content of 20% by weight was obtained by separating the cake. The oil and fat (manufactured by Riken Vitamin Co., Ltd., trade name: Actor M-1)
% Is 6 or more and 10 or less) (see Table 1).
And homogenized at 15000 rpm for 15 minutes at room temperature. Further spray drying was performed to obtain a dried product of each bonito extract. For these dried products, the fluidity of the dried products was evaluated, and 1 g of each of the dried products was dissolved in 80 ml of hot water to perform a sensory test.

[0017]

[Table 1]

As shown in Table 1, the dried products (3) to (6) obtained by adding and mixing 0.01% to 0.5% by weight of an oil or fat with respect to the solid content of the extract before drying have fluidity. The product was good, had little flavor loss during drying, and had good quality.

A 50% 30% aqueous ethanol solution is mixed with a branched dextrin (BLD, trade name, manufactured by Sanmatsu Kogyo KK).
(8)) Add and dissolve 10 kg, add fats and oils (actor M, manufactured by RIKEN VITAMIN CO., LTD.
-1) was added in an amount of 11.0 g to about 0.10% by weight with respect to the solid content of the extract before drying, and 1 minute at room temperature for 15 minutes.
The mixture was homogenized at 5000 rpm. About 10% by weight of fats and oils were added in the lees separation step, so 10% by weight was used in advance. In this liquid, crushed bonito 20
kg, and extracted at 60 ° C. for 60 minutes with stirring.
Extract 50k of solid content 20% by weight obtained by cake separation
g was spray-dried to obtain a dried bonito extract. When this dried product was compared with (4) in Table 1 above, it was found that the preferred aroma of bonito was felt more strongly.

Example 1 15 kg of black tea (Ceylon black tea) was previously extracted with an oil or fat (manufactured by Riken Vitamin Co., Ltd., trade name: Actor M-107, in which about 70% of the fatty acid composition has 6 to 10 carbon atoms). 8.3 g, which is 0.10% by weight based on the liquid solid content, and β-cyclodextrin 1.5 k
g and dextrin of DE15 (manufactured by Sanwa Starch Industry Co., Ltd.
4 kg of trade name Sundec # 150) was put into 180 kg of hot water at 82 ° C. mixed and dissolved by a stirrer, and the mixture was stirred and extracted at a temperature of 80 ° C. for 10 minutes, and then the solid content concentration was about 5.2 by separating the cake and clarifying the liquid. % Of a black tea extract was obtained. Furthermore, hot air inlet temperature 160 ° C, chamber temperature 100 ° C
And spray dried under the conditions described above to obtain about 7 kg of a dried product. These dried products have good fluidity, and 1 gram of each is 120 cc.
When dissolved in water (60 ° C.) and subjected to a sensory test, it was found that the fragrance of the black tea was strong and a refreshing spread was felt.

Example 2 15 kg of dried shiitake mushrooms were
Cyclodextrin preparation (manufactured by Saltwater Port Refining Co., Ltd.)
Trade name: Dexie Pearl SD-20) 3 with 5 kg dissolved
Add to 200 kg of water at 7 ° C and stir at 35 ° C for 60
Extraction was performed for minutes, and 182 kg of an extract having a solid content of about 3.9% was obtained by separating the cake and clarifying the liquid. This extract was subjected to reverse osmotic pressure concentration to obtain 56.0 kg of a concentrate having a solid content of about 12%.
I got This extract contains oils and fats (manufactured by Kao Corporation, trade name: Coconard RK).
0 or less) is 0.05% by weight based on the solid content of the extract.
3.3 g, and 15000 r for 15 minutes at room temperature.
Homogenizer at pm. The obtained concentrated liquid is-
After preliminarily freezing at 35 ° C., the mixture was freeze-dried under vacuum at a degree of vacuum of 0.1 to 0.2 torr to obtain 6.5 kg of a dry powder of shiitake mushroom extract. These dried products had good fluidity, and 1 g of each was dissolved in 100 cc of water (60 ° C.) and subjected to a sensory test.

[0022]

According to the present invention, it is possible to obtain a high-quality dried product with less flavor loss during drying.

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Claims (6)

[Claims] 1. A method for drying an extract, comprising adding fats and oils in an amount of 0.01 to 0.5% by weight based on the solid content of the extract, mixing and drying the extract. 2. The method for drying an extract according to claim 1, wherein the extraction is carried out using a solvent to which an oil or fat is added and mixed. 3. The method for drying an extract according to claim 1, wherein 60 to 100% of the fatty acid composition of the fat or oil has 6 to 10 carbon atoms. 4. The method according to claim 1, wherein the solvent used for the extraction is water and / or a liquid that is easily mixed with water.
And 3. The method for drying an extract according to 3. 5. The extract according to claim 1, wherein the extract is an extract of teas such as black tea, green tea, oolong tea, roasted tea, barley tea, barley barley tea, brown rice tea, Tochu tea, rooibos tea and herbal tea. And the method for drying an extract described in 2 and 3 and 4. 6. The extract is characterized in that it is an extract of fish knots such as bonito and mackerel, seaweeds such as dried fish, kelp, seaweed and laver, and mushrooms such as shiitake mushrooms, mushrooms and mushrooms. Item 5. The method for drying an extract according to any one of Items 1, 2, 3, and 4.