JP2011142869A - Food material for seasoning or the like - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a food material for seasoning or the like which is produced by efficiently extracting components from food raw material and in which the flavor of the food material is also maintained as it is by performing extraction in a short time at low temperature without raising the temperature so high. <P>SOLUTION: The food material for seasoning or the like is extracted from food raw material such as vegetable, mushroom, tea leaves, cereal or spice at 10-40°C for several minutes to several hours using a liquid where micro-nano bubbles having a diameter of not more than 50 μm are continuously generated. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to food materials such as seasonings.

  There are various means for extracting food ingredients from the production of food materials, including cold or hot water, liquid extraction using alcohol, pressurized extraction using pressure, and centrifugation using centrifugation. There is no limit to enumerating the separation method.

  For example, seaweed is commonly used as a source of ingredients and seasonings, and the root comb is lightly washed for food and placed in water and extracted for about 12 hours. . Moreover, in order to take a kumbu dashi, it is boiled with warm water and used for the preparation of a dashi rich in glutamic acid.

The following patent documents relate to spice extracts. Conventionally, spice extracts are generally produced by heat-sterilizing raw natural spices, followed by solvent extraction with water, alcohol, n-hexane or the like. However, when sterilized and heated, there is a problem that the flavor and taste of natural spices are reduced, so that it is excellent in sterilization effect and can retain the rich flavor and taste of raw spices, Natural spices are immersed in a liquid smoke, and the natural spices are subjected to hydrophilic extraction under non-heating, and the extracted natural spices are removed from the immersion liquid.
JP 2003-339341 A

  Also in this Patent Document 1, as a conventional method for producing a spice extract, JP-A-7-87923, JP-A-7-8209, and JP-A-7-8202 disclose subcriticality to spice powders and the like. Alternatively, a method for extracting an active ingredient by contacting with a supercritical carbon gas is disclosed. Japanese Patent Application Laid-Open No. 2000-256346 discloses an alkaline aqueous solution composed of water and a hydrophilic solvent such as ethanol after extracting the extract residue after extracting the aromatic component from the spice by supercritical carbon gas extraction or steam distillation. And a method for obtaining an extract rich in polyphenols is disclosed.

  Although the prior art is a method for producing a spice extract, the bactericidal effect is unknown and the use of supercritical carbon dioxide gas complicates processing and equipment. There is also a concern that the flavor components extracted from the spices differ from those extracted.

  There is no patent document regarding extraction with a hydrophilic solvent.

  The object of the present invention is to make it possible to efficiently extract ingredients from food raw materials, and to maintain the flavor of the food raw materials themselves by extracting them at a low temperature in a short time without applying much temperature. To provide food materials such as food.

  In order to achieve the above object, the present invention according to claim 1 is a liquid in which micro-nano bubbles that are bubbles of 50 μm or less are continuously generated from food materials such as vegetables, mushrooms, tea leaves, grains, and spices. The gist is that it was extracted at 10 to 40 degrees and several minutes to several hours.

  According to the first aspect of the present invention, components can be efficiently extracted from food raw materials by utilizing the permeability and solubility of micro-nano bubbles into a substance. Moreover, the flavor of food raw material itself can be hold | maintained by extracting the food raw material which cannot apply temperature so much in low temperature for a short time.

  As described above, the food material such as the seasoning of the present invention can efficiently extract the components from the food material, and the food material can be extracted at a low temperature in a short time without applying much temperature. It can maintain its own flavor.

  Hereinafter, embodiments of the present invention will be described in detail. The present invention uses a liquid in which micro-nano bubbles, which are bubbles of 50 μm or less, are continuously generated from food materials such as vegetables, mushrooms, tea leaves, cereals and spices, and 10 to 40 degrees, several minutes to Extract in a few hours.

  In the present invention, the vegetables are, for example, fresh onions and Chinese cabbages that are diced or pasted in a size of 8 mm or less.

  Mushrooms are dried shiitake mushrooms and porcini mushrooms in powder form. Includes crushed stone bumps.

  The tea leaves are a dry green tea, black tea, oolong tea, or puer tea dried or powdered.

  The cereals are cereals such as rice, wheat, rice bran and rice bran, and are in the form as they are or in powder form.

  Spice is a dry powder of cumin, caraway, coriander, clove, and cinnamon.

  The liquid in which micro-nano bubbles, which are bubbles of 50 μm or less, used in the present invention are continuously generated can dissolve a gas in the liquid for a long time, and has high permeability and solubility to a substance. is there. Created using a micro / nano bubble generator.

  The micro / nano bubble generating device used in the present invention first generates micro bubbles of 30 μm or less, and the micro bubbles spontaneously collapse due to water pressure, thereby generating nano bubbles of several tens to several hundreds nm.

  As such a micro / nano bubble generator, Asp's ultra-fine bubble generator AS-K3 type is optimal. This apparatus absorbs gas using a negative pump pressure to form a gas-water mixture of gas and water, and then sends the gas-liquid mixture to a mixer, which is stirred and mixed to form fine bubbles.

  In addition, by circulating the tank and the ultrafine bubble generator, the ultrafine bubbles can be continuously generated and used for extraction from the substrate.

  The micro / nano bubbles used in the present invention have high permeability to a substance and solubility of the substance. Micro-nano bubbles have a smaller bubble diameter and a higher bubble density, so that the surface area increases and gas can be effectively dissolved in the liquid. The surface of the micro / nano bubble is negatively charged, and the bubbles repel each other and do not bind to each other, but have the effect of peeling off or adsorbing dirt on the object.

  When microbubbles are naturally crushed by water pressure, heat of 5500 degrees is generated at the time of crushing, and surrounding water molecules become free radicals, which has a bactericidal effect. The relationship between crushing and extraction is thought to be due to the free radicals destroying the cell walls of the substrate, and the contents are eluted and cheaper.

  The temperature rises by repeated crushing, so when extracting at 10 to 40 degrees, cool in the chiller equipment.

  Gases dissolved as micro / nano bubbles include nitrogen, ozone and hydrogen in addition to air. Ozone can be dissolved to further sterilize and extract, and in some cases, deodorize.

  Liquids in which micro-nano bubbles are dissolved include ethanol, vegetable oils and fats in addition to water.

  Water is distilled water, ion exchange water, deep sea water, or mineral water.

  Ethanol is also called ethyl alcohol and is the main component of alcoholic beverages.

  Vegetable oils and fats are rice oil, canola oil, and corn oil.

  After extraction, filter with a shifter, filter cloth, filter press, etc., then pass through a sterilizer, strainer, and magnet.

  The extracted food materials such as seasonings can be stored for two years by freezing or pulverizing.

As an example, the case of shiitake extract and puer tea extract will be described below.
[Shishitake extract]
The crushed shiitake mushrooms are soaked in 10 to 20 times the amount of distilled water, and an ultra-fine bubble generator is connected to it to continuously generate ultra-fine bubbles while maintaining at 30 ± 5 ° C., and extracted for 30 to 240 minutes. To do. After that, it is heated to 70 to 90 degrees, and solid-liquid separation is performed using a filter device called a filter press using a shifter, a filter cloth, a centrifugal separator, and diatomaceous earth, and only the liquid is recovered. After sterilizing at 110 ° C. for about 3 seconds, remove foreign matter through a magnet or strainer.

  The sterilized liquid is concentrated with a concentrator or powdered with a spray dryer. The liquid during extraction has a concentration of 1.5 to 2.0 times that of water extraction under the same conditions.

[Puer tea extract]
The ground tea leaves are soaked in 20 to 30 times the amount of distilled water, and an ultrafine bubble generator is connected to them to continuously generate ultrafine bubbles while maintaining at 30 ± 5 ° C., and extracted for 30 to 60 minutes. . After that, it is heated to 70 to 90 degrees, and solid-liquid separation is performed using a filter device called a filter press using a shifter, a filter cloth, a centrifugal separator, and diatomaceous earth, and only the liquid is recovered. After sterilizing at 110 ° C. for about 3 seconds, remove foreign matter through a magnet or strainer.

  The sterilized liquid is concentrated with a concentrator, powdered with a spray dryer, or aseptically filled with an aseptic equipment. The liquid during extraction has a concentration of 1.5 to 2.0 times that of water extraction under the same conditions.

It is a manufacturing-process figure of this invention.

Claims (1)

  Extract from food materials such as vegetables, mushrooms, tea leaves, cereals, spices, etc. using a liquid that continuously generates micro-nano bubbles that are 50 μm or less in 10 to 40 degrees, several minutes to several hours Food materials such as seasonings, which are characterized by

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