JP2012135246A - Lemon grass extraction - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a lemon grass extraction having excellent flavor without a nasty smell and applied to food and drink.SOLUTION: The lemon grass extraction is obtained by a production method including a step 1 of obtaining a distillate made of an essential oil and an aqueous solution portion from the lemon grass through fractionating by steam distillation; a step 2 of obtaining an extract by extracting the lemon grass after the steam distillation; and a step 3 of obtaining an extract by mixing the distillate obtained in the step 1 and the extract obtained in the step 2.

Description

  The present invention relates to a lemongrass extract that imparts an excellent flavor to food and drink and a method for producing the same.

Lemongrass (lemon grass) is a perennial grass that has a strong lemon-like scent in its leaves and stems. It is used for flavoring dishes in Southeast Asia, and its dried leaves and stems are also used as herbal teas. ing.
Essential oil obtained by steam distillation of leaves and stems contains about 70-80% citral and is used as a fragrance in cosmetics, etc., and has antibacterial and sedative effects, and is also widely used in aromatherapy It has been.

Lemongrass essential oil may be too fragrant to be used as a fragrance in foods and drinks, and therefore attempts have been made to add an extract obtained by extracting lemongrass with an aqueous solvent or the like to foods and drinks.
For example, yogurt (Patent Document 1) containing 5% by weight or less of an extract obtained by extracting lemongrass with water, alcohol, etc., and a predetermined amount of extract obtained by extracting fruit components and herbs such as lemongrass Beverages (Patent Document 2), herb-containing beverages containing herb extract and sucralose (Patent Document 3), and the like have been reported.
However, the extract obtained by extracting lemongrass with hot water or the like has a bitter taste and astringency peculiar to the herb extract in addition to having an unpleasant smell like hay. In short, the conventional lemongrass extract lacked practicality as a flavoring material that imparts a citrus-like flavor that is preferable for food and drink.

  Patent Document 4 discloses a method for producing a lemongrass extract in which lemongrass is mixed with water and subjected to heat treatment, followed by cooling and enzyme treatment. According to this method, a method for producing a lemongrass extract that can improve the sweetness, richness, and refreshing feeling of the extract, but does not have a hay-like smell and can impart an appropriate citrus-like flavor to foods and drinks. As it was not suitable.

JP-A-1-196253 Japanese Patent Application Laid-Open No. 11-215973 JP 2002-306142 A JP 2010-63382 A

  The problem to be solved by the present invention is to provide a lemongrass extract that has no off-flavor, has an excellent flavor, and can be blended in foods and drinks to impart flavor.

In order to improve the flavor of the lemongrass extract, the present inventors have studied a method for producing the extract.
Lemongrass leaves and stems, which are the raw materials of the extract, have a hay-like fragrance in addition to a lemon-like fragrance, and when extracted with hot water, components with a hay-like fragrance are also extracted, and the flavor of the extract is impaired. It is.
The inventors of the present invention have studied various methods for producing the extract. As a result, the water layer portion (aqueous solution portion) of the distillate obtained by steam-distilling lemongrass and the distillation residue with water or a polar organic solvent such as ethanol. It has been found that when the extracts obtained by extraction are mixed, a lemongrass extract having a favorable flavor in which a hay-like smell and a bitterness and astringency peculiar to the herb extract are not felt can be obtained. Furthermore, when the oil layer part (essential oil) of the distillate was emulsified or solubilized in the extract, it was found that a lemongrass extract having a richer flavor was obtained, and the present invention was completed.

That is, the present invention is as follows.
(1) Step 1 to obtain a distillate consisting of an essential oil and an aqueous solution by fractionating from lemongrass by steam distillation;
Step 2 of extracting the lemongrass residue after steam distillation with water, a polar organic solvent, or a mixture thereof to obtain an extract;
A lemongrass extract obtained by a production method comprising the step 3 of obtaining the extract by mixing the distillate of the step 1 and the extract of the step 2.
(2) The lemongrass extract according to (1), wherein step 3 is a step of mixing only the aqueous solution portion of the distillate of step 1 with the extract of step 2.
(3) The lemongrass extract according to (1), wherein the step 3 is a step of mixing and stirring the distillate of the step 1 and the extract of the step 2 and then separating and removing the essential oil part.

(4) The lemongrass extract according to (1), wherein step 3 is a step of mixing the distillate of step 1 and the extract of step 2 and emulsifying or solubilizing.
(5) The lemongrass extract according to (1), wherein the essential oil and aqueous solution portion of the distillate obtained in step 1 is emulsified or solubilized and then subjected to step 3.
(6) The lemongrass extract according to any one of (1) to (5), wherein the extract of step 2 is treated with an ion exchange resin and / or an adsorbent and then subjected to step 3.
(7) A flavor composition comprising the lemongrass extract according to any one of (1) to (6). (8) A food or drink comprising the lemongrass extract according to any one of (1) to (6) or the flavor composition according to (7).

(9) (i) Step 1 of fractionating lemongrass by steam distillation to obtain a distillate comprising an essential oil and an aqueous solution part,
(Ii) Step 2 of obtaining the extract by extracting the lemongrass residue after the steam distillation with water, a polar organic solvent, or a mixture thereof;
And (iii) any one of steps 3, selected from the following a, b, c and d:
a) a step of mixing only an aqueous solution portion of the distillate of Step 1 with the extract of Step 2;
b) A step of mixing and distilling the distillate from step 1 and the extract from step 2 and then separating and removing the essential oil part;
c) mixing the distillate from step 1 and the extract from step 2 and emulsifying or solubilizing;
d) a step of emulsifying or solubilizing the essential oil and aqueous solution portion of the distillate of Step 1 and then mixing with the extract of Step 2;
A method for producing a lemongrass extract, comprising:
(10) The method according to (9), wherein the extract of step 2 is treated with an ion exchange resin and / or an adsorbent and then subjected to step 3.

  The lemongrass extract of the present invention has a preferred flavor, and since it does not feel an unpleasant odor or taste, it is suitable as a material for imparting flavor to foods and drinks. Suitable for imparting a fruit juice feeling.

Process drawing of production of lemongrass extract in the present invention

Hereinafter, the present invention will be described in detail according to embodiments.
(1) Lemongrass Lemongrass, which is the raw material of the lemongrass extract of the present invention, is a perennial herb contained in the genus Cymbopogon, west Indian lemongrass (C. citrates Stapf) and eastern Indian lemongrass (C. flexuosus Stapf). ) Is generally well known. Although it is widely cultivated in tropical regions of the world, such as India, Southeast Asia, and West Indies, it can be used in any lemongrass regardless of variety or origin.
In the present invention, the above-mentioned lemongrass (leaves, stems or a mixture thereof) is used as it is or dried, but considering the extraction efficiency of flavor components, it is preferable to use a dried one.

(2) Step 1
In the production of the lemongrass extract of the present invention, the raw material lemongrass is first steam distilled to recover the distillate. Steam distillation is usually performed under normal pressure, but can be performed under reduced pressure or high pressure if necessary.
In addition, if lemongrass is immersed in water or warm water for a certain period of time before performing steam distillation, the whole lemongrass as a raw material is uniformly moistened, and the recovery rate of aroma components by steam distillation is increased. Immersion may be performed to such an extent that the entire raw material is moistened, and the water temperature can be arbitrarily set in the range of 20 to 90 ° C. and the time of about 1 to 60 minutes. Alternatively, steam distillation may be performed by adding a solvent such as ethanol to lemongrass.
Steam distillation is performed by a normal method, and particularly preferable conditions for steam distillation are conditions in which the space velocity (SV) is 140 to 510 (unit: 1 / h). Moreover, it is preferable to use the distillation apparatus of the structure which can measure and fractionate a distillate.
The amount of the distillate separated and recovered by this steam distillation is usually 20 to 200%, more preferably 50 to 150%, based on the mass of the raw lemongrass. When the distillation amount of steam distillation is less than 20% with respect to the mass of the raw material lemongrass, the aroma of the distillate is weak, whereas when it exceeds 200%, the distillation amount of undesirable aroma components increases, and the final The balance of the aroma of the extract obtained may be worsened.

(3) Step 2
In step 2, the lemongrass extract distillation residue after steam distillation is extracted with water, a polar organic solvent, or a mixture thereof to obtain an extract. The extraction process is not particularly limited, and an extraction method such as kneader extraction in which the raw material is extracted by immersing or stirring in a solvent in an open type extraction tank, or a liquid extraction method in which the solvent is extracted through the raw material is used. However, it is preferable to use liquid extraction that can be efficiently extracted by adjusting the amount of the solvent.
Liquid-flow extraction includes drip extraction in which a solvent is supplied by shower from the top of the raw material using a column type extractor, immersion extraction in which the solvent is supplied from the bottom of the extractor and the raw material is immersed for a certain period of time, etc. Although combining these, immersion / drip extraction in which the raw material is immersed for a certain period of time and then the solvent is supplied from the upper part of the extractor to perform continuous extraction is particularly preferable from the viewpoint of efficiency.
As the extraction solvent, water, a polar organic solvent, or a mixture thereof is used. Examples of polar organic solvents include C2-C4 aliphatic alcohols such as ethanol, propanol, and butanol, and polyhydric alcohols such as glycerin and propylene glycol. Is preferable. The concentration of the polar organic solvent in the case of using a mixture of water and a polar organic solvent as the extraction solvent is not particularly limited, but is generally 5 to 95% by mass, preferably 30 to 70% by mass.
Although there is no restriction | limiting in particular in the temperature of the solvent used for extraction, When it considers the collection | recovery rate of solid content, Preferably it is 50-95 degreeC, More preferably, it is 80-90 degreeC.
Moreover, although there is no restriction | limiting in particular in the extraction amount, It is 500-2000% by mass ratio normally with respect to the lemon grass before steam distillation, and 800-1200% is more preferable.

The extract obtained in step 2 can be directly mixed with the distillate from step 1 to obtain the lemongrass extract of the present invention, but the organic acid salt and the like contained in the extract are removed by an ion exchange resin. As a result, a stable extract that does not precipitate over time can be obtained.
The ion exchange resin is preferably a cation exchange resin, and the type of the cation exchange resin is not particularly limited. For example, “Amberlite IRA-400 having a sulfonic acid group as an exchange group in a styrene resin is preferable. "(Trade name) manufactured by Organo Corporation" and "Diaion SK1B" (trade name, manufactured by Mitsubishi Chemical Corporation).

In addition, the extract obtained in Step 2 can be purified with an adsorbent to obtain an extract with excellent color tone and reduced undesirable flavor.
Examples of the adsorbent include activated carbon and synthetic adsorbent, and any of them can be used without any particular limitation.
As the synthetic adsorbent, the matrix is a styrene polymer such as “Amberlite (registered trademark) XAD-16” (manufactured by Organo Corporation), or a styrene-divinylbenzene polymer such as “Diaion (registered trademark) HP-20”. (Mitsubishi Chemical Corporation), an acrylic polymer such as “Diaion (registered trademark) WK-10” (Mitsubishi Chemical Corporation), a methacrylic polymer such as “Diaion (registered trademark) HP-2MG” ( Mitsubishi Chemical Co., Ltd.), acrylate polymers such as “Amberlite (registered trademark) XAD-7” (manufactured by Organo Corporation), amide polymers such as “Amberlite (registered trademark) XAD-11” (organo) Co., Ltd.), silicon dioxide-based, for example, “Silo Pute (registered trademark) 202” (Fuji Siri Manufactured by A Chemical Co., Ltd.), dextran-based, such as “Sephadex (registered trademark) G-25” (manufactured by Amersham Pharmacia Biotech), polyvinyl-based, such as “Diaion (registered trademark) FP-II” (Mitsubishi Chemical Corporation) Can be used.

  The cation exchange resin and / or adsorbent treatment method in the present invention may be performed by a conventional method. For example, a method of feeding an extract at a constant flow rate to an adsorbent packed in a column, extraction, There is a method in which an adsorbent is put into an extract charged in a kettle and the adsorbent is separated after stirring for a certain time. There is no particular restriction on the method, and it can be selected according to the purpose. Only one of the treatments with the cation exchange resin and the adsorbent may be performed, or they may be used in combination.

(4) Step 3
Step 3 is a step of obtaining the lemongrass extract of the present invention by mixing the distillate of Step 1 and the extract of Step 2.
The step 3 is specifically any one selected from the following steps 3a, 3b, 3c or 3d.

(I) Step 3a
Since the distillate is divided into an oil layer consisting of essential oils rich in aromatic components and an aqueous layer in which some of the aromatic components are dissolved, the oil layer is separated and removed from the distillate, and only the aqueous solution portion of the distillate is extracted. Mix with food.
The flavor of the obtained lemongrass extract can be adjusted by changing the mixing ratio of the distillate and the extract. The mixing ratio is usually distillate: extract = 1: 1 to 4: 1.

(Ii) Step 3b
Lemongrass extract obtained by mixing only the aqueous solution portion of the distillate with the extract may not have sufficient aromatic components in the extract and may have a weak flavor. By mixing the effluent with the extract as it is and stirring, the aroma component in the oil layer is transferred to the extract, and a lemongrass extract having a stronger flavor can be obtained.
After stirring, the mixture is allowed to stand until the oil layer and the aqueous layer are separated, and the aqueous layer is separated to obtain the lemongrass extract of the present invention.

(Iii) Step 3c
It is also possible to mix the distillate containing the oil layer with the extract as it is and emulsify and solubilize the oil layer to obtain a lemongrass extract. By emulsifying and solubilizing the oil layer, the amount of aroma components in the extract increases, and a lemongrass extract having a richer flavor can be obtained.
The emulsifying / solubilizing agent is not particularly limited, and emulsifying / solubilizing agents generally used in foods can be used. For example, glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, kiraya saponin, soybean saponin, Examples include lecithin.

  If necessary, gum arabic, benzoin gum, dammar resin, guar gum, karaya gum, tragacanth gum, locust bean gum, quince seed, agar, starch, etc. gum, casein, pectin, dextrin, ester gum, methylcellulose, ethylcellulose, acetic acid Cellulose, nitrocellulose, CMC, hydroxyethyl cellulose, promardin, sodium alginate, gelatin, a polymer compound such as peptide, a specific gravity adjusting agent such as SAIB (Sucrose Acetate Isobutyrate), and an antioxidant such as ascorbic acid can be added.

  The emulsification / solubilization method is not particularly limited, and the emulsification / solubilization may be performed using a commonly used emulsifier such as a colloid mill, an agitator, a homogenizer.

(Iv) Step 3d
The distillate can be mixed with the extract after emulsifying and solubilizing the oil layer and the aqueous layer. The emulsifying / solubilizing agent and the emulsifying / solubilizing method are not particularly limited, and those exemplified in Step 3c can be used.

(5) Use Mode of Lemongrass Extract The lemongrass extract of the present invention includes citral as a main aroma component, aldehydes such as isocitral, citronellal, anisaldehyde and salicylaldehyde, and terpenes such as myrcene and limonene. Has a refreshing flavor reminiscent of. The fragrance is not too strong like the essential oil, and the hay-like scent peculiar to the traditional lemongrass extract and the bitterness and astringency peculiar to the herb extract are not felt. Suitable as a material, that is, a flavoring agent.

  Examples of the foods and drinks to be flavored include coffee, tea, soft drinks, lactic acid bacteria beverages, fruit juice drinks, fruit juice drinks, drinks such as nutrition drinks, alcoholic beverages such as Chuhai, snacks, nutritional foods, ice cream Frozen desserts such as cream and sherbet, desserts such as jelly, pudding, sheep cane, confectionery such as cookies, cakes, chocolate, chewing gum, buns, breads such as confectionery bread and bread, ramune confectionery, tablets, tablet confectionery, etc. However, it is particularly suitable for citrus carbonated drinks, fruit juices, fruit juice drinks, dairy drinks, tea drinks and the like.

The lemongrass extract of the present invention is usually used by adding 0.001 to 5.0 mass% in terms of extract weight to food and drink. When the added concentration is less than 0.001% by mass, the citrus-like flavor may not be felt. On the other hand, when the added concentration exceeds 5.0% by mass, the citrus-like flavor may be slightly felt. .
In order to sufficiently exhibit the effects of the present invention, it is most desirable that the addition amount be 0.1 to 1.0% by mass in terms of extract weight.

(6) Flavoring composition containing lemongrass extract The lemongrass extract of the present invention can be used as a flavoring composition in combination with other plant extracts and flavoring materials.
Examples of such plant extracts and perfume materials include ethyl acetoacetate, acetophenone, anisaldehyde, α-amylcinnamaldehyde, methyl anthranilate, ionone, isoeugenol, isoamyl isovalerate, ethyl isovalerate, isothiocyanic acid. Allyl, 3-butenyl isothiocyanate, 4-pentenyl isothiocyanate, benzyl isothiocyanate, 3-methylthiopropyl isothiocyanate, isothiocyanates, indole and its derivatives, γ-undecalactone, esters, ethyl vanillin, ethers,

Eugenol, octanol, octanal, ethyl octoate, isoamyl formate, geranyl formate, citronellyl formate, cinnamic acid, ethyl cinnamate, methyl cinnamate, ketones, geraniol, isoamyl acetate, ethyl acetate, geranyl acetate, cyclohexyl acetate, Citronellyl acetate, cinnamyl acetate, terpinyl acetate, phenethyl acetate, butyl acetate, benzyl acetate, l-menthyl acetate, linalyl acetate, methyl salicylate, allyl cyclohexylpropionate, citral, citronellal, citronellol, 1,8-cineole, fatty acids, fat Higher alcohols, higher aliphatic aldehydes, higher aliphatic hydrocarbons, cinnamyl alcohol, cinnamaldehyde, thioethers, thiols, decanal, decanol, ethyl decanoate, Lupineol, limonene, pinene,

Myrcene, tapinolene, terpene hydrocarbons, γ-nonalactone, vanillin, paramethylacetophenone, hydroxycitronellal, hydroxycitronellal dimethyl acetal, piperonal, isoamyl phenylacetate, isobutyl phenylacetate, ethyl ethylacetate, phenol ethers, Phenols, furfural and its derivatives, propionic acid, isoamyl propionate, ethyl propionate, benzyl propionate, hexanoic acid, allyl hexanoate, ethyl hexanoate, ethyl heptanoate, l-perilaldehyde, benzyl alcohol, benzaldehyde, aromatic Alcohols, aromatic aldehydes, d-borneol, maltol, methyl N-methylanthranilate, methyl β-naphthyl ketone, dl-menthol, l-menthol, butyric acid,

In addition to synthetic or natural fragrances such as isoamyl butyrate, ethyl butyrate, cyclohexyl butyrate, lactones, linalol, citrus essential oils such as orange, lemon, lime, grapefruit, apple, banana, grape, melon, peach, Fruit-based essential oils or recovered flavors such as pineapple and strawberry, milk-based extract flavors such as milk, cream, butter, cheese, yogurt, mint-based recovered flavors such as green tea, oolong tea, tea, coffee and cocoa, peppermint and spearmint Essential oil, asanomi, asafetida, ajowan, anise, angelica, fennel, turmeric, oregano, allspice, orange nope, pepper, cassia, chamomile, mustard, cardamom, curry leaf, can Cormorant, caraway, gardenia,

Cumin, watercress, clove, poppy, caper, pepper, sesame, coriander, sassafras, saffron, savory, salvia, salamander, perilla, cinnamon, charlotte, juniper berry, ginger, star anise, spearmint, horseradish, celery, sorrel, Thyme, onion, tamarind, tarragon, chives, dill, capsicum, nutmeg, green mugwort, nigera, carrot, garlic, basil, parsley, mint, vanilla, paprika, hyssop, fenegreek, peppermint, horsemint, horseradish, marjoram, gyoram Spice extract obtained from lavender, linden, lemon balm, rose, rosemary, laurel, wasabi, etc., Iceland moss, red gecko, akebi, Asa, A Fechida, Asian Tam,

Ajowan, Azuki, Asparagus Linea Alice, Apple Mint, Artichoke, Anise, Avocado, Achacha, Achachazul, Amigasayuri, Amiris, Almond, Aritasou, Arcana, Artemisia, Arnica, Alfalfa, Aloe, Angostura, Angolaweed, Anzeuriz, Anzeur Amber, Ambergris, Ambret, Squid, Epimedium, rush, East, Knotweed, Strawberry, Fig, Ginkgo, Wild boar, Ylang-ylang, Iwaogi, Imperatria, Inmortel, Wintergreen, Watercress, Seagull, Turmeric, Usubasaicin, Woodruff , Sea urchin, ume, oolongcha, sesame, enoki mushroom, shrimp, ebiscus, erigeron, elder, eleuterok Pen, elemi, Corydalis,

Enju, Endive, European Thistle, Auren, Psyllium, Okazeri, Krill, Oak, Oak Moss, Okera, Osmanthus, Opoponax, Ominaeshi, Omodaka, Dutch Sennichi, Origanum, Oris, Oliveranum, Olive, Allspice, Orange, Orange Flower, Kai , Ginseng, cacao, oysters, cabbage, cashew, cascara, cascarilla, castrium, katakuri, bonito, cassie, cassilla fistula, catechu, crab, carnation, valerian, camomil, kayapte, mustard, crow uri, crow biscak, guarana, columnas, galanga Currant, carissa, karin, cardamom, galvanum, curry, kawamidori, daylily, gambia, kanran, kiwifruit, kikaigara Ke, bellflower, chrysanthemum,

Yellow jellyfish, Catalpa, Ragwort, Red-backed aloe, Kina, Yellowfin, Yellow-bellied, Yellow-bellied, Gymnema sylvestre, Catnip, Caraway, Carop, Cucumber, Kiraya, Goldfish Gardenia, Kubeba, Bearberry, Gummy, Cumin, Ground Ivy, Clara, Clarisage, Cranberry, Chestnut, Walnut, Cream, Grain of Paradise, Cretadi Tanny, Grapefruit, Clover, Clove, Black Moji, Mulberry, Squasher, Caper, Ghetto, Cade , Kebraco, Germanmander, Kentur, Kemponashi, Genokosho, Kouji, Kodatake, Kocha, Kouhone, Coca, Koganebana, Kokuto Cereal, coconut,

Goshuyu, pepper, costas, costmary, copaipa, coffee, kobushi, burdock, sesame, cola, coriander, coltsfoot, golden rod, colombo, consai, conzlango, confrey, cypress, fish, cherry, cherry, pomegranate, salmon, salmon , Sasakusa, Search, Sassafras, Saffron, Sapodilla, Cactus, Sarashina, Salsaparilla, Salsify, Sarnosica, Hawthorn, Sanshuyu, Sansho, Santa Herb, Sandalac, Sandalwood, Sandal Red, Shiitake, Gene, Perilla, Cedar, Citrus , Citronella, Sinus, Civet, Simarouba, Shimeji, Peonies, Jasmine, Janohige, Jaborangi, Shallot, Shukusha, Juniper Berry, Ginger, Ginger Shouyukasu,

Joryushu, Shoro, Shirotamogitake, Ginseng, Cinnamon, Vinegar, Watermelon, Daffodil, Sugi, Star anise, Star fruit, Stylax, Suppon, Japanese syrup, Zudrabets, Snake Root, Spike Nard, Spruce, Spearmint, Subelu, Slowberry, Savory, Sekisho, Sage, Zedary, Senega, Geranium, Celery, Senkyu, Centauria, Sengen, St. John's Walt, Senna, Sauce, Diou, Soy, Thyme, Bamboo Shoot, Octopus, Tade, Davana, Egg, Egg Bamboo, Onion, Tamarind, Damiana, Tamogitake, Taragon, Taranoki, Tansy, Tangerine, Dandelion, Cherimola, Cherry Laurel, Cherry Wild, Chigaya, Chicory, Cheese, Chichitake Chives, chervil, Chanpaka, tuberose, Schisandra chinensis, Chirata, horsetail, pickles, ivy,

Camellia, camellia, garlic, tsurudakudanami, diatang, tissuru, ditany, dill, dates, tendaiyaku, tenma, capsicum, cypress, cornflower, corn, dragonfly, tomato dragon, doggrass, tomato dragon, doggrass Durian, truffle, trout balsam, tonka, naginata koju, pear, naster sham, nuts, natto, jujube, nutmeg, nadesico, sea cucumber, aratake, niari, nu-sankin baiyou-eki, carrot, garlic, mouse mochi, nettle, nemgrass, knotgrass , Violet, pineapple, hibiscus, malt, chickweed, basil, lotus, lotus cup, perth cup, parsley, butter, butter oil, buttermilk Birch, honey, patchouli,

Mint, buck bean, hackweed, hack eel, mint oyster, passion fruit, agaric, buffalo berry, pearl barley, chanterelle, banana, vanilla, honeysuckle, papaya, barberry, clam, hamasuge, hamanasu, hamabofu, hamamelis, rose, palma Hikiokoshi, Hishi, Pistachio, Hyssop, Hickory, Peanut, Hinoki, Hiba, Pipsisiwa, Himehagi, Hyacinth, Oyster Mushroom, Loquat, Betel Nut, Feijoa, Fenegrik, Fennel, Fujibakama, Fujimodoki, Fusuma, Fuselyu, Grapevine, Grapevine Salmon casserole, beetle, beech, beech tree, black caraway, blackberry, plum, brionia, prickly ash, prim Over's, Prunella,

Blueberry, Breadfruit, Hay, Bay, Hazelnut, Vetiver, Bethel, Safflower, Penny Royal, Peppermint, Snake, Pepino, Peptone, Bergamot, Bergamot Mint, Peruvian Sam, Verbena, Veronica, Benzoin, Boadrose, Hoa Hound, Ho Hawsho, Bowfish, Whey, Hoonoki, Horsemint, Horseradish, Button, Hop, Poppy, Poplar, Popau, Jojoba, Hoya, Bordeaux, Boronia, Maitake, Magwalt, Marshmallow, Marjoram, Mastic, Masoy, Matatabi, Machico, Pine, pine mushroom, mushroom, matsutake, matsutake, matsuhod, matecha, bean, marigold, marubadao, quince, malein, mallow, mango, man Cystine, oranges, Bupleurum,

Miso, Mitsumata, Beeswax, Meat, Mimosa, Myouga, Milk, Myrte, Milfoil, Myrrh, Milobaran, Wheatcha, Musk, Murasaki, Mesquite, Meadowi, Mejijiki, Maple, Melissa, Merilot, Melon, Mosengoke, Moniria Baiyo Eki, Mominoki , Peach, morroheiya, yakchi, bayberry, eucalyptus, saxifrage, yuzu, yucca, lily, wild rhinoceros, yorogusa, lions foot, lychee, life everlasting flower, lime, lilac, lakanka, lakanshaw, raspberry, latania, radish, labdanum , Lavender, langwald, langmoth, rambutan, liqueur, leak, lyzer, linaloe, longan, lyofunsou, ryokcha, apple, linden, gentian Natural flavors obtained from roux, borage, reseda, lemon, forsythia, lotus, renbu, rosemary, lobe, laurel, longosa, wasabi, cottonweed, wormwood, wormseed, bracken, bracken, etc. Used.

  EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the description of the examples.

[I] Production example of lemongrass extract
[Example 1]
800 g of the dried lemongrass leaf was charged in a steam distillation apparatus, and steam distillation was performed at SV (space velocity) 250 h ⁻¹ under normal pressure to obtain 800 g of a distillate.
Next, lemongrass as a steam distillation residue was immersed and extracted with water at 85 ° C. and recovered after 30 minutes to obtain 7200 g (Brix 1.7) of an extract. This extract was concentrated under reduced pressure to obtain 5300 g of a concentrate (Brix 2.3).
800 g of distillate was blended with 3200 g of the concentrated liquid, and the mixture was stirred and allowed to stand. From the extract obtained by blending, the essential oil was separated and clarified by filtration to obtain 3800 g of a filtrate (Brix1.9).
3800 g of the filtrate was mixed with 3800 g of the filtrate and homogenized with stirring, and then filtered through a 0.2 μm membrane filter to obtain a lemongrass extract mixture of the present invention (Extract 1).
Table 1 shows the measurement results of Brix and citral of Extract 1.
Note that Brix is the weight of soluble solid content [g] per 100 g of solution.

[Example 2]
800 g of the dried lemongrass leaf was charged in a steam distillation apparatus, and steam distillation was performed at SV (space velocity) 250 h ⁻¹ under normal pressure to obtain 800 g of a distillate.
Next, lemongrass as a steam distillation residue was immersed and extracted with water at 85 ° C. and recovered after 30 minutes to obtain 7200 g (Brix 1.7) of an extract. The extract was concentrated under reduced pressure to obtain a concentrated solution (Brix3.5). 280 g of cation exchange resin (“DIAION SK-1B” (trade name) manufactured by Nippon Nensui Co., Ltd.) was added to this concentrated liquid, and the mixture was stirred at a liquid temperature of 5 ° C. for 1 hour. Next, 23g of activated carbon ("Taiko SW-50" (trade name) from Futamura Chemical Co., Ltd.) is added, and after stirring for 1 hour at a liquid temperature of 5 ° C, the activated carbon is separated and clarified by filtration. The filtrate (Brix2.3) 3500g was obtained.
800 g of distillate was added to 3200 g of the filtrate, and the mixture was stirred and allowed to stand. From the extract obtained by blending, the essential oil was separated and clarified by filtration to obtain 3800 g of a filtrate (Brix1.9). 3800 g of the filtrate was mixed with 3800 g of the filtrate and homogenized with stirring, and then filtered through a 0.2 μm membrane filter to obtain a lemongrass extract mixture of the present invention (extract 2).
Table 1 shows the measurement results of Brix and Citral of Extract 2.

[Example 3]
800 g of the dried lemongrass leaf was charged in a steam distillation apparatus, and steam distillation was performed at SV (space velocity) 250 h ⁻¹ under normal pressure to obtain 800 g of a distillate. 0.9g of emulsifier ("Ryoto M-7D" (trade name) manufactured by Mitsubishi Chemical Foods Co., Ltd.) is blended with 45g of distillate, homogenized by heating and stirring, and emulsified with a high flex homogenizer. 40 g of a liquid was obtained.
Next, lemongrass as a steam distillation residue was immersed and extracted with water at 85 ° C. and recovered after 30 minutes to obtain 7200 g (Brix 1.7) of an extract. The extract was concentrated under reduced pressure to obtain a concentrated solution (Brix3.5).
280 g of cation exchange resin (“DIAION SK-1B” (trade name) manufactured by Nippon Nensui Co., Ltd.) was added to this concentrated liquid, and the mixture was stirred at a liquid temperature of 5 ° C. for 1 hour. Next, 23g of activated carbon ("Taiko SW-50" (trade name) from Futamura Chemical Co., Ltd.) is added, and after stirring for 1 hour at a liquid temperature of 5 ° C, the activated carbon is separated and clarified by filtration. The filtrate (Brix2.5) 3200g was obtained.
To 160 g of this filtrate, 40 g of the emulsion was blended and homogenized, and then filtered through a 0.45 μm membrane filter to obtain a lemongrass extract mixture of the present invention (Extract 3).
Table 1 shows the measurement results of Brix and Citral of Extract 3.

[Example 4]
800 g of the dried lemongrass leaf was charged in a steam distillation apparatus, and steam distillation was performed at SV (space velocity) 250 h ⁻¹ under normal pressure to obtain 800 g of a distillate.
Next, the steam distillation residue was recovered, and 90 g of the residue was extracted with 1000 g of 50% ethanol by heating under reflux for 1 hour to obtain 900 g of an extract. To this extract, 8.3 g of activated carbon (“Taiko SW-50” (trade name) manufactured by Futamura Chemical Co., Ltd.) was added, stirred at a liquid temperature of 25 ° C. for 1 hour, and then separated by filtration. Clarification gave 800 g of filtrate.
800 g of distillate and 800 g of 95% ethanol were added to 800 g of this filtrate, and the mixture was stirred and homogenized to obtain a lemongrass extract of the present invention (extract 4). Table 1 shows the measurement results of citral of Extract 4.

[Comparative Example 1]
800 g of dried lemongrass leaves were charged into a steam distillation apparatus and subjected to steam distillation at SV (space velocity) 250 h ⁻¹ under normal pressure to obtain 800 g of a distillate. The distillate was placed in a separatory funnel and allowed to stand overnight at 5 ° C. After removing the aqueous solution (lower layer), 10 g of essential oil (upper layer) was obtained.
Subsequently, 0.5 g of essential oil was mixed with 60 g of 95% ethanol and 40 g of water and homogenized with stirring to obtain a lemongrass extract of Comparative Example (Extract 5).
The measurement results of citral of Extract 5 are shown in Table 1.

[Comparative Example 2]
9 g of dried lemongrass leaves were extracted with 300 g of water by heating under reflux for 1 hour. After extraction, the extract was separated by centrifugation and then clarified by filtration to obtain a lemongrass extract of Comparative Example (Extract 6).
Table 1 shows the measurement results of Brix and citral of Extract 6.

[Comparative Example 3]
800 g of the dried lemongrass leaf was charged in a steam distillation apparatus, and steam distillation was performed at SV (space velocity) 250 h ⁻¹ under normal pressure to obtain 800 g of a distillate.
Next, lemongrass as a steam distillation residue was immersed and extracted with water at 85 ° C. and recovered after 30 minutes to obtain 7200 g (Brix 1.7) of an extract. The extract was concentrated under reduced pressure to obtain a concentrated solution (Brix3.5).
280 g of cation exchange resin (“DIAION SK-1B” (trade name) manufactured by Nippon Nensui Co., Ltd.) was added to this concentrated liquid, and the mixture was stirred at a liquid temperature of 5 ° C. for 1 hour. Next, 23g of activated carbon ("Taiko SW-50" (trade name) from Futamura Chemical Co., Ltd.) is added, and after stirring for 1 hour at a liquid temperature of 5 ° C, the activated carbon is separated and clarified by filtration. A lemongrass extract of Comparative Example was obtained (Extract 7).
Table 1 shows the measurement results of Brix and citral of Extract 7.

[II] Lemongrass extract test example
[Test Example 1]
Fructose-glucose liquid sugar 95.9 g and citric acid 1.0 g were adjusted to 1000 g with water to produce an acid-containing syrup.
Nothing added to this acid-containing syrup, 0.21% (mass ratio) of the extract 1 obtained in the above production example, and the citral concentration of the extract 1 was added. To which the extracts 2 to 6 were added, the extract 1 was added, and the extract 7 was added so that the extract-derived Brix was equivalent, and each was filled in a glass container and 70 ° C. × 10 minutes Sterilized to produce an acid syrup beverage in a glass container.
Each addition rate is shown in Table 2.

[Test Example 2]
Fructose-glucose liquid sugar 60g, granulated sugar 1.0g, citric acid 0.2g, sodium citrate 0.04g, adjusted to 47.6g with water, nothing added and extract obtained in the above production example 2, 3 and 5-7 were prepared by adding the same amount as in Test Example 1, filled into cans and cooled to 10 ° C.
Next, 160 g of carbonated water was added and sealed, and sterilized at 60 ° C. for 10 minutes to produce a carbonated beverage in a can.

[Test Example 3]
Vodka 30.6 g, fructose glucose liquid sugar 11.2 g, citric acid 0.46 g, sodium citrate 0.1 g were adjusted to 74 g with water, and nothing was added, and extract 2 obtained in the above production example 3, 5-7 were prepared by adding the same amount as in Test Example 1, filled into cans and cooled to 10 ° C.
Next, 130 g of carbonated water was added and sealed, and sterilized at 60 ° C. for 10 minutes to produce a canned chu-hi.

[Test Example 4]
5 times concentrated lemon transparent fruit juice 6.0 g, fructose glucose liquid sugar 129 g, citric acid 0.5 g adjusted to 1000 g with water, nothing added, and extracts 2, 3, 5 obtained in the above production examples -7 was prepared by adding the same amount as in Test Example 1, filled into a glass container and sterilized at 70 ° C for 10 minutes to produce a 3% lemon juice drink in a glass container.

[sensory evaluation]
About the drink of Test Examples 1-4, sensory evaluation was performed by ten skilled panels.
Evaluation criteria were set as follows for Test Examples 1 to 3, with reference to a beverage to which nothing was added.
Very strong (7 points) to no or very weak (1 point) for “scent”, “taste”, “lemon sensation”, “disgusting odor”; very high for “taste” A 7-step evaluation was performed: (7 points) to very low (1 point).
For Test Example 4, a beverage with no addition was used as a control (4 points), and “scent”, “taste”, “lemon feeling”, “fruit juice feeling”, and “unpleasant odor” were very strong ( 7-point evaluation: 7 points) to none or very weak (1 point); “taste” was very high (7 points) to very low (1 point).
The average score of the evaluation points is shown in Tables 3-6.

  From the above results, the lemongrass extract of the present invention (extracts 1 to 4) has a stronger aroma, taste, lemon feeling, fruit juice feeling, etc., while hay-like smell and herb extract It was found that the off-flavors such as peculiar bitterness and astringency were weak.

[Test Example 5]
Extract 2 and extract 6 were filled in a glass container and stored at 5 ° C. The results of appearance evaluation after 2 weeks are shown in Table 7. Regarding the stability of the appearance, the extract 2 of the present invention, in which the extract obtained from the steam distillation residue is purified, does not cause precipitation and cloudiness compared to the extract 6 in which the extract is not purified. It was found that the stability of was high.

[III] Examples of food and beverage production
[Example 4] (Lemon jelly)
80 g of fructose glucose liquid sugar and 792 g of water were blended and dissolved by heating in a hot water bath. Next, heat to 40-50 ° C, add 10 g of gelling agent, 1 g of trisodium citrate, and 95 g of sugar in a separate container, add 12 g of 5 times concentrated clear fruit juice, dissolve with heating to dissolve did. After heating to 85 ° C., 10 g of lemongrass extract (Extract 2) was added.
The jelly cup was fully filled, sealed with a sealer, and sterilized at 85 ° C. for 20 minutes to complete.

[Example 5] (yogurt)
570 g of milk, 317.5 g of water, and 35 g of skim milk powder were blended and dissolved by heating in a hot water bath. Next, heat to 40-50 ° C, add 1.5 g of agar and 70 g of sugar in a separate container, add 1 g of yogurt flavor, 5 g of lemongrass extract (extract 2), and sterilize at 95 ° C for 5 minutes. Then, it homogenized with the emulsifier. After cooling to 48 ° C., the inoculum was inoculated, filled into a yogurt cup, sealed with a sealer, fermented to a pH of 4.5 in a 40 ° C. constant temperature bath, cooled to 5 ° C. and completed.

[Example 6] (salad dressing)
40g salad oil, 2g egg yolk, 15g vinegar, 5g fructose glucose liquid sugar, 3g salt, 0.8g seasoning, 0.2g xanthan gum, 0.05g spice, 31.95g water, 2g lemongrass extract (extract 2) Stir well for 2 minutes to complete.

  By adding the lemongrass extract of the present invention to foods and drinks, a food and drink having a preferable citrus flavor that does not feel the hay-like smell typical of conventional lemongrass extracts and the bitterness and astringency unique to herbal extracts are provided. can do.

Claims (10)

Step 1 to obtain a distillate consisting of an essential oil and an aqueous solution by fractionating from lemongrass by steam distillation;
Step 2 of extracting the lemongrass residue after steam distillation with water, a polar organic solvent, or a mixture thereof to obtain an extract;
Step 3, in which an extract is obtained by mixing the distillate of Step 1 and the extract of Step 2;
Lemongrass extract obtained by a production method comprising   The lemongrass extract according to claim 1, wherein step 3 is a step of mixing only the aqueous solution portion of the distillate of step 1 with the extract of step 2.   The lemongrass extract according to claim 1, wherein the step 3 is a step of mixing and distilling the distillate of the step 1 and the extract of the step 2 and then separating and removing the essential oil portion.   The lemongrass extract according to claim 1, wherein step 3 is a step of mixing the distillate of step 1 and the extract of step 2 and emulsifying or solubilizing.   The lemongrass extract according to claim 1, which is subjected to step 3 after emulsifying or solubilizing the essential oil and aqueous solution portion of the distillate obtained in step 1.   The lemongrass extract according to any one of claims 1 to 5, wherein the extract of Step 2 is treated with an ion exchange resin and / or an adsorbent and then subjected to Step 3.   A flavor composition comprising the lemongrass extract according to any one of claims 1 to 6.   The food / beverage products which added the lemongrass extract of any one of Claims 1-6, or the flavor composition of Claim 7. (I) Step 1 of fractionating lemongrass by steam distillation to obtain a distillate comprising an essential oil and an aqueous solution part,
(Ii) Step 2 of obtaining the extract by extracting the lemongrass residue after the steam distillation with water, a polar organic solvent, or a mixture thereof;
And (iii) any one of steps 3, selected from the following a, b, c and d:
a) a step of mixing only an aqueous solution portion of the distillate of Step 1 with the extract of Step 2;
b) A step of mixing and distilling the distillate from step 1 and the extract from step 2 and then separating and removing the essential oil part;
c) mixing the distillate from step 1 and the extract from step 2 and emulsifying or solubilizing;
d) a step of emulsifying or solubilizing the essential oil and aqueous solution portion of the distillate of Step 1 and then mixing with the extract of Step 2;
A method for producing a lemongrass extract, comprising:   The method according to claim 9, wherein the extract of step 2 is treated with an ion exchange resin and / or an adsorbent and then subjected to step 3.

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