JP2015043738A - Method for manufacturing seasoning extract - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for using nearly the whole quantity of raw material of hardly-decomposable fiber as seasoning material having a natural and favorable flavor without performing a special preliminary treatment or a complicated process.SOLUTION: The method for manufacturing a seasoning extract includes performing the subcritical water treatment of a raw material of hardly-decomposable fiber derived from at least one organism contained in raw material plants, seaweeds, and basidiomycetes, with all the following conditions satisfied: (i) the raw material contacting with a solvent prepared to contain 0.5 to 6% (mass/volume) of an organic acid relative to the total liquid amount of the solvent and the water component in the raw material; (ii) a high temperature of 120 to 220°C; and (iii) contacting the raw material with water in a subcritical condition for 1 minute or more.

Description

  The present invention performs a subcritical water treatment using water containing a predetermined concentration of an organic acid on a raw material composed of a hardly degradable fiber, so that the whole amount or almost the whole amount of the raw material is used as a seasoning extract. It relates to technologies that can be used.

  Flavored vegetables, spices, seaweeds, mushrooms and the like are indispensable as flavoring materials and umami materials such as dishes and seasonings, and have been used for a long time. In obtaining the seasoning extract from these raw materials in the prior art, usually a method of hot water extraction is taken, but since it is composed of a hard structure that is a hardly degradable fiber, a residue (for example, A large amount of extraction residue) is generated, and it is pointed out that most of the raw materials cannot be effectively used.

In view of this, the following various methods have been proposed as techniques for improving the efficiency of the production of extracts from these hardly degradable fiber materials.
(1) For example, a method for producing a liquid seasoning in which roasted flavor and richness of roasted sesame is sufficiently imparted is disclosed (see Patent Document 1). However, in this method, in order to impart the savory flavor and richness of sesame, it is necessary to use only the roasted sesame seeds that have been roasted after removing the outer seed coat of sesame as roasted sesame seeds, and complicated pretreatment is required. The problem of necessity is pointed out.
(2) In addition, for sesame oil mill (a raw material that contains abundant functional ingredients, but that is composed of hard plant tissue that hinders its effective use) A method is disclosed in which it is decomposed by an enzyme treatment and recovered as a functional sesame paste (see Patent Document 2). However, in this method, a problem that an expensive pulverizer and an enzyme are required is pointed out.
(3) Further, it is a method for producing an extract product from plants and mushrooms by an industrial technique, and a method for performing a pressurized hot water treatment as a part of the process is disclosed (see Patent Document 3). However, this method is basically an extract production method by an extraction method, and a problem that a large amount of raw material residue is generated has been pointed out.
(4) In addition, a method is disclosed in which natural food materials such as palatable plants, kelp, and fruits are heated at ultra-high temperatures, and the volatilized flavor components are given ventilation to foods and drinks that are flavor imparting objects (Patent Documents). 4). However, in this method, since a non-volatile component cannot be imparted, problems in quality such as uneven flavor quality and changes in flavor quality due to ultra-high temperature heating have been pointed out.

JP 2004-242561 A JP 2010-252634 A JP-A-11-196818 JP 2013-31434 A JP 2010-116524 JP JP 2010-158613 A

  The present invention solves the above-mentioned problems, and uses almost the entire amount of the hardly decomposable fibrous raw material, which is a raw material, without any special pretreatment or complicated process, and has a natural and suitable flavor. The purpose is to develop technology that can be used as a seasoning material.

  In recent years, a technique using subcritical water has attracted attention as a means for efficiently extracting organic substances from raw materials. Here, a method for extracting high molecular weight pectin from citrus peel (raw material containing a lot of useful polysaccharides such as cellulose, hemicellulose, pectin) which is a hardly degradable fiber raw material is disclosed (see Patent Document 5). However, the method according to Patent Document 5 is merely an extraction method, and most of the raw materials are discarded as residues. That is, simply by subjecting the hardly decomposable fiber raw material to subcritical water treatment as in the method, it cannot be effectively used as a seasoning material.

  In addition, a method is disclosed in which subcritical water treatment can be performed under milder temperature conditions by adding a gas generating substance such as sodium bicarbonate in subcritical water treatment (see Patent Document 6). However, the processed product obtained by the method described in Patent Document 6 has been pointed out with respect to quality such as flavor. In addition, in the processed product obtained by adding only baking soda and subcritical water treatment, the raw material cannot be effectively used as a seasoning material, and there is a significant problem in flavor suitability (described later in this specification) (See Example 1).

Therefore, as a result of repeated extensive studies by the present inventors, the total amount or almost the total amount of the raw material is obtained by subjecting the hardly decomposable fibrous raw material, which is the raw material, to subcritical water treatment using water containing a predetermined concentration of organic acid. Was found to be paste-formable or liquefied. In addition, the present inventors have found that the processed product is given a natural and suitable flavor derived from the raw material.
That is, the present inventors have found that the subcritical water treatment in the presence of the organic acid is a very suitable treatment for using almost the entire amount of the hardly degradable fiber raw material as a seasoning extract.

  Furthermore, the present inventors have performed a subcritical water treatment under the condition where sodium bicarbonate and / or ethanol coexist in addition to the organic acid, whereby a seasoning extract having a more favorable property and improved flavor is obtained. We found that it can be manufactured.

The present invention has been made based on these findings.
That is, the invention according to [Claim 1] is characterized in that the raw material described in (A) below is subjected to subcritical water treatment under conditions satisfying all of the following (B1) to (B3). And a method for producing a seasoning extract.
(A): A hardly degradable fiber material derived from one or more organisms contained in plants, seaweeds, and basidiomycetes.
(B1): A condition in which the raw material is contacted with a solvent prepared so as to contain 0.5 to 6% (mass / volume) of an organic acid with respect to the total amount of water and solvent in the raw material.
(B2): High temperature condition at a temperature of 120 to 220 ° C.
(B3): A condition in which the raw material is brought into contact with water in a subcritical state for 1 minute or longer.
The invention according to [Claim 2] relates to a method for producing a seasoning extract according to Claim 1, wherein the organic acid according to (B1) is citric acid.
The invention according to [Claim 3] is adjusted so that the solvent described in (B1) contains sodium bicarbonate at 4% (mass / volume) or less with respect to the total amount of water and solvent in the raw material. 3. The method for producing a seasoning extract according to claim 1 or 2, which is a prepared solvent.
The invention according to [Claim 4] is such that the solvent according to (B1) contains ethanol at 50% (volume / volume) or less with respect to the total amount of water and solvent in the raw material. It is related with the manufacturing method of the seasoning extract in any one of Claims 1-3 which is the adjusted solvent.
The invention according to [Claim 5] is characterized in that the raw material is one or more included in the group consisting of sesame seeds, citrus fruits, flavored vegetables, dried seaweeds, dried basidiomycetous fruit bodies, and processed products thereof It is related with the manufacturing method of the seasoning extract in any one of Claims 1-4 which is.
The invention according to [Claim 6] relates to a method for producing a seasoning extract according to any one of claims 1 to 5, wherein the raw material is sesame seeds and / or processed sesame seeds.
Further, in the invention according to [Claim 7], the contact between the raw material and the solvent is adjusted such that the ratio of the total liquid amount of the water and the solvent in the raw material to the dry weight 1 of the raw material is 2 or more. It is related with the manufacturing method of the seasoning extract in any one of Claims 1-6.
Further, in the invention according to [Claim 8], the raw material is obtained by crushing, crushing, chopping, crushing, or grinding the long side or the particle size to an average of 5 cm or less. The method for producing a seasoning extract according to any one of the above.
The invention according to [Claim 9] relates to a seasoning extract produced by the method according to any one of Claims 1 to 8.
In the invention according to [Claim 10], the seasoning extract is one in which the raw material is pasted or liquidized by the subcritical water treatment and has a suitable flavor derived from the raw material. It is related with the seasoning extract of Claim 9.
Further, the invention according to [Claim 11] is one in which the seasoning extract is processed into a solid or powder form by performing a drying treatment in the presence of processed starch and / or microcrystalline cellulose. Item 11. The seasoning extract according to Item 9 or 10.
The invention according to [Claim 12] relates to a food or drink comprising the seasoning extract according to any one of Claims 9 to 11.
The invention according to [Claim 13] relates to a seasoning comprising the seasoning extract according to any one of Claims 9 to 11.

According to the present invention, it is possible to paste or liquefy the whole amount or almost the whole amount of the hardly decomposable fibrous raw material, which is a raw material, to obtain a seasoned extract having a suitable flavor. That is, in the present invention, almost all of plant bodies, seaweed alga bodies, basidiomycetous fruit bodies, which are raw materials for flavor materials and umami materials, are used as seasoning extracts without any special pretreatment or complicated treatment. It can be used.
In addition, according to the present invention, it is possible to effectively use unused materials such as squeezed residue, squeezed residue, and water-soluble component extraction residue, which have been conventionally discarded, as a raw material for producing seasonings.

In the subcritical water treatment of Example 1, the raw material (rubbing sesame) subjected to the treatment and the processed product (each sample) obtained after the subcritical water treatment are photographed.

The present invention performs a subcritical water treatment using water containing a predetermined concentration of an organic acid on a raw material composed of a hardly degradable fiber, so that the whole amount or almost the whole amount of the raw material is used as a seasoning extract. It relates to technologies that can be used.
In the following description, “% (w / v)” representing the concentration is a symbol representing “% (mass / volume)”. “% (V / v)” is a symbol representing “% (capacity / capacity)”.

[Target material]
In the present invention, as shown below, a method of using a hardly degradable fiber raw material derived from one or more organisms classified as plants, seaweeds, and basidiomycetes as a target raw material. The hard-to-decompose fiber of these raw materials refers to water-insoluble polysaccharide fibers constituting cell walls and secondary walls.
Here, specific examples of the hardly decomposable fiber include the following compounds. In plants, cellulose ((1,4) -β-D-glucan) and hemicellulose (xyloglucan, xylan, β-1,3-β-1,4-glucan, which constitute general plant tissues and organs, Examples thereof include glucomannan, callose (1,3-β-D-glucan) and the like, and lignin (phenol compound). In addition, special tissues and organs may contain a large amount of pectin (galacturonan) as a hardly degradable fiber.
Examples of seaweeds include β-1,4-mannan, β-1,3-xylan, porphyran, agar (agarose, agaropectin), fucoidan and the like that constitute algal bodies.
Examples of basidiomycetes include chitin, cellulose, β- (1 → 3) glucan, mannan chitin, and the like that are composed of cells.

-Plant-derived refractory fiber raw material As a raw material used for the subcritical water treatment in the present invention, a plant-derived refractory fiber raw material can be used. Specific examples of the raw material include stems, leaves, roots, buds, flowers, fruits, and seeds among tissues and organs constituting the plant body. Moreover, a plant refers here to what is called a land plant classified into a moss plant, a fern plant, a gymnosperm, and an angiosperm.

It is preferable to use an edible plant species organ or tissue as the raw material. In particular, a material that is a raw material for flavor materials and umami materials is suitable.
Specifically, an edible part that can be edible as a vegetable can be mentioned, but a flavored vegetable known as a flavoring material can be suitably used. Specifically, celery foliage, onion bulbs and foliage, leek foliage, garlic bulbs and foliage, leek foliage and flowers, ginger garlic foliage, ginger rhizomes and foliage, mustard foliage and flowers, rape foliage And flowers, carrot roots and foliage, cabbage foliage, cabbage foliage, Chinese cabbage foliage, broccoli foliage, flower buds, and sprout, Japanese mustard sprout, radish sprout, bay leaves, rosemary leaves Stalks and flowers of mint, stalks and flowers of oregano, stalks and flowers of dill, stalks and flowers of fennel, flowers, and seeds, stalks and flowers of marjoram, stalks and flowers of lemon balm, stalks and flowers of sage, stalks and leaves of thyme, Pumpkin fruit, chives bulbs and foliage, raccoon bulbs, artichoke flowers and florets, olive fruit , Parsley stalks, seri shoots, watercress stalks, basil stalks, bees stalks and leaves, perilla shoots and flowers, ginger spikelets, salamander leaves and buds, okra fruits, coriander stalks, roots, and fruits , Caper's persimmon, pepper fruit, paprika fruit, capsicum fruit, tomato fruit, eggplant fruit, cucumber fruit, bitter gourd fruit, burdock root, spinach foliage, lettuce foliage, mugwort foliage, asparagus Gas stalk, kale stalk, barley young leaf, corn seed, black bean seed, green pea seed, soybean seed, pea sprout (bean seedling), chrysanthemum flower, seed stalk and sprout, arugula stalk and leaf And sprout, buckwheat sprout, avocado fruit, banana fruit, ume fruit, and the like.
Of these, celery foliage, onion bulbs, carrot roots, tomato fruits, and the like can be particularly preferably used.

Moreover, as the said raw material, the site | part of the plant body used as a spice can be mentioned. For example, citrus fruits (Yuzu, lemon, kabosu, sudachi, lime, seeker, daidai, grapefruit, mandarin, etc.), lemon leaves, grape berries, apple berries, capsicum berries, sesame seeds, pepper berries, Mustard seeds, fennel leaves and seeds, cumin seeds, peanut seeds, pine seeds (pine fleas), ume fruit, horseradish roots and foliage, pungent radish roots, horseradish roots, ginger rhizomes, sun Show leaves, buds, and fruits, garlic bulbs, leek stems, basil stems and leaves, perilla stems and flowers, ginger spikelets, capper buds, walnut seeds, beech seeds, cypress seeds, shii seeds Wolfberry fruit, almond seed, chestnut seed, coconut seed, pecan seed, cashew nut seed, macadamia Annut seed, pistachio seed, hazelnut seed, ginkgo seed, allspice fruit and leaf, anise fruit, star anise fruit, cinnamon bark, turmeric rhizome, nutmeg seed, vanilla seed, fenugreek Seeds, tarragon shoots, caraway berries, green pepper berries, marjoram shoots, saffron pistils, coriander berries and shoots, cardamom seeds, clove florets and the like can be suitably used.
Of these, sesame seeds, citrus fruits and the like can be used particularly preferably.

-Refractory fiber raw material derived from seaweed As the raw material, it is preferable to use an edible seaweed species organ or tissue. In particular, a material that is a raw material for flavor materials and umami materials is suitable.
For example, green algae such as Aosa (Aanaosa, Amiaosa, Nagaaosa, Button Aosa), Aonori (Sujiaoori, Hiraaoori, Usubaaoori), Hitoegusa, Kubirezta (also known as sea urchin); Mozuku, Combs (Macombu, Onikombu, Rishikonbu, Mitsushi Kombu, Nagacomb, Gagara Kombu, Hosome Kombu, Gagome Kombu, Yayan Kombu, Matsumae Kombu, Nekoa Kombu, Atsubasi Kombu, Tuna Kombu ), Honda Walla (hijiki, akamoku, etc.), Arame (alame, crane, etc.), Kajime (kajime, kurome, etc.), Oukimo (aka: Giant Kelp) , Brown algae such as Fucus; can be mentioned algae of; Chondrus, Tosakamodoki, funori, Gelidium, dulse, Ibonori, Fucus, Asakusanori, Porphyra yezoensis, Egonori, Gracilaria, Porphyra yezoensis, Habanori, red algae such as meristotheca papulosa.
Among these, algal bodies such as kombu and wakame are particularly suitable from the viewpoint of flavor and umami.

-Refractory fiber raw material derived from basidiomycete fruit body As a raw material used for the subcritical water treatment in the present invention, a hardly degradable fiber raw material derived from basidiomycetes can be used. Specifically, it refers to the fruiting body of basidiomycetes. Here, basidiomycetes refer to fungi characterized in that spores are formed outside the basidiomycetes. The fruit body refers to a part corresponding to a so-called mushroom.
It is preferable to use an edible fruit body as the raw material. In particular, a material that is a raw material for flavor materials and umami materials is suitable. For example, shiitake, matsutake, bunshimeji, jellyfish, maitake, enokitake, eringi, porcini, oyster mushroom, nameko, yamabushitake, chanterelle, tamagotake, kotake, kuritake, shakashimeji, hanatake takatake, kawaritake Child bodies such as Meshimakobu, Reishi (Reishi), Choreimaitake, and mushroom (also known as Tsukuritake) can be used particularly preferably.
Of these, fruit bodies such as shiitake mushrooms, oyster mushrooms, eringgi and hon-shimeji are particularly suitable.

-Processed product As the raw material, a material obtained by processing the raw material can be suitably used. Here, processing refers to performing any physical, chemical, or biological treatment on the raw material.
For example, crushing process, crushing process, crushing process, shredding process, cutting process, pressing process (squeezed, oiled, etc.), heat treatment (simmering, steaming, baking, etc.), drying process (air drying, shade drying, etc.), Examples include smoked processing, sun drying, salt storage processing, refrigeration processing, freezing processing, enzyme processing, and fermentation processing.

[Particularly suitable raw material]
In the present invention, as a target material for subcritical water treatment, it is a group consisting of sesame seeds, citrus fruits, flavored vegetables, dried seaweeds, dried basidiomycetous fruit bodies, and processed products thereof, which are excellent as flavor materials and umami materials. By using one or more contained ones, it becomes possible to produce a seasoning extract particularly suitable for flavor.

-Sesame Seeds As the raw material, particularly when "sesame seeds" are used, it is possible to impart a roasted sesame seed that is strong and suitable for the processed product.
Here, sesame seeds refer to sesame seeds (sesame seeds), and any of white sesame, black sesame, golden sesame and the like can be used. In particular, the seed can be used as it is, but it is preferably a dried product. In addition, processed products such as roasted sesame, rubbed sesame and kneaded sesame can also be suitably used. Moreover, it can be suitably used even in a state having a seed shell (skin).
Moreover, the residue (sesame oil extraction residue) after extracting oil from the said sesame seed can also be used suitably as a raw material from a viewpoint of waste utilization.

-Citrus fruits When citrus fruits are used as the raw material, it is possible to impart a fresh and natural flavor of citrus fruits to the processed product. Here, citrus refers to a plant belonging to the mandarin family of the citrus family citrus subfamily, specifically, citrus genus (Citrus) (ponkan, mandarin orange, tachibana, citrus orange, Kishu mandarin oranges, oranges (Valencia orange, Navel orange, etc.), grapefruits (grapefruits, etc.), perfumed citrus fruits (Shikuwasa, Yuzu, lemon, lime, Sudachi, Kabosu, Daidai, etc.), citrus fruits (Summer oranges, Hassaku) , Hyuga Summer, Dekopon, Cocktail Fruit, Sweety, Bellows, etc.), Tangor (Iyokan, Tankan, etc.), Tan Zero (Seminole, etc.), Buntan (Buntan, Evening Birch, etc.), and the like.
Specifically, those suitable for condiments such as yuzu, lemon, kabosu, sudachi, lime, seeker, daidai, grapefruit and mandarin are particularly desirable.
In addition, from the viewpoint of utilization of wastes, residues (skins, sachets, fruit berries, etc.) after squeezing fruit juice from these citrus fruits can also be suitably used as raw materials. In the present invention, from the viewpoint of flavor, it is particularly desirable to use juice juice residues of yuzu, lemon, kabosu, sudachi, lime, seeker, Daidai, grapefruit and mandarin.

-Flavored vegetables When flavored vegetables are used as the raw material, it is possible to impart a natural flavor of flavored vegetables to the processed product. As the flavored vegetables, those described in the above-mentioned 'plant-derived hardly degradable fiber raw material' paragraph can be used, and in particular, celery foliage, onion bulbs, carrot roots, tomato fruits, etc. can be used. Is preferred.
Moreover, from the viewpoint of waste utilization, non-standard agricultural products of these flavored vegetables and vegetable scraps that are food production residues can also be suitably used as raw materials.

-Dried seaweed product By using a dried seaweed product as the raw material, it is possible to impart a seaweed umami taste and a natural flavor to the treated product. Here, as the seaweed, those described in the paragraph of the above-mentioned 'raw seaweed-derived hardly degradable fiber raw material' can be used. As a drying means, it can be carried out by a conventional method, and examples thereof include air drying, shade drying, and sun drying. In particular, dried products such as kombu and wakame are preferred from the viewpoint of flavor and umami.
In addition, from the viewpoint of waste utilization, a residue (dashi koji) after extracting a water-soluble component from these dried seaweed can also be suitably used as a raw material.

-Dried product of basidiomycetous fruit body By using a dried product of a basidiomycetous fruit body as the raw material, it is possible to impart mushroom umami and natural flavor to the treated product. Here, as the basidiomycetous fruiting body, those described in the paragraph of the above-mentioned 'refractory fiber raw material derived from basidiomycetous fruiting body' can be used. As a drying means, it can be carried out by a conventional method, and examples thereof include air drying, shade drying, and sun drying. In particular, dried fruit bodies such as shiitake mushrooms, oyster mushrooms, eringgi, hon-shimeji mushrooms are preferred in terms of umami and flavor.
Further, from the viewpoint of waste utilization, a residue (dried rice cake) after extracting a water-soluble component from these dried basidiomycetous fruiting bodies can also be suitably used as a raw material.

[Other notes on raw materials]
In the present invention, it is possible to produce a suitable seasoning extract in which the whole amount or almost the whole amount of the raw material is pasted or liquefied regardless of which of the above raw materials is used, but the flavor of the seasoning extract varies depending on the raw material used. It will be. Therefore, in the present invention, it is preferable to arbitrarily select and use raw materials in consideration of the properties of the food or drink as the final product. Moreover, in order to change the flavor of the final product, an embodiment in which two or more kinds are mixed and used is also suitable.

Moreover, as a raw material to be subjected to the subcritical water treatment of the present invention, it can be used as it is depending on the form of the raw material, but considering the increase in the potency of the extract by improving the extraction efficiency of active ingredients. It is desirable to perform subcritical water treatment after processing such as grinding, crushing, shredding, crushing, or grinding.
In particular, the long side or particle size is 5 cm or less, preferably 4 cm or less, more preferably 3 cm or less, further preferably 2 cm or less, particularly preferably 1 cm or less, more preferably 0.75 cm or less, and even more preferably 0.5 cm or less. It is preferable because the processing efficiency can be improved.

[Subcritical water treatment]
In the present invention, a step of bringing the raw material into contact with “subcritical water” is essential. Here, 'subcritical water' means that water is pressurized in the range from the boiling point (100 ° C) at normal pressure to the critical temperature (374 ° C), so that the appearance remains liquid. However, it refers to a state of water to which energy much higher than that of a normal liquid water molecule is given.
The water in the subcritical state has completely different properties from the normal liquid water state, such as a low relative dielectric constant and a large ionic product.

In the present invention, when the raw material comes into contact with water in a subcritical state, the hardly degradable fiber or protein contained in the raw material is hydrolyzed, and (i) a water-soluble polysaccharide or water-soluble peptide that is a flavor component, etc. Is generated. (ii) In addition, a large amount of flavor components trapped in the hardly decomposable fiber in the raw material is released.
Here, when a solvent (for example, carbon dioxide) in a subcritical state other than water is used, a desired hydrolysis action cannot be expected.
Further, it is not preferable to treat with “critical water” having a critical point of 374 ° C. or higher and 22 MPa or higher. Water molecules in the critical state have a higher energy than water molecules in the subcritical state and exhibit completely different properties. Therefore, when it is treated with water in a critical state, a treated product having desired properties and flavor suitability cannot be obtained.

The subcritical water treatment of the present invention needs to be performed in a state where the raw material is in contact with the solvent. If at least a part is in contact, it is gradually decomposed from the contact part and can be made into a paste or liquid. Preferably, at least half of the raw material, most preferably the entire raw material is immersed in a solvent, so that the treatment can be performed efficiently.
Note that the subcritical water treatment does not necessarily need to be performed in a state where the raw material and the solvent are uniformly mixed. However, when the shape of the raw material is a pulverized product, a granular material, a crushed material, a fluid, etc., the processing time will be reduced if the raw material and the solvent are mixed uniformly by stirring or mixing. It will be shortened.

-Amplification action by organic acid The subcritical water treatment in the present invention is to perform subcritical water treatment after bringing the above-mentioned raw material into contact with a solvent comprising water containing a predetermined concentration of organic acid. This is an essential technology. In the subcritical water treatment of the present invention, the organic acid functions to “remarkably amplify (dramatically strengthen)” the action of water molecules in a subcritical state to hydrolyze the raw material protein and the like. It is recognized. That is, the organic acid molecule itself does not exhibit high hydrolytic power.
Therefore, it is recognized that the effect that the raw material in the present invention can be made into a suitable seasoning material by making it into a paste or liquid is an effect exhibited by “the action of the organic acid remarkably amplifying the subcritical water treatment”.
In addition, when subcritical water treatment (subcritical water treatment in the conventional method) is performed with water that does not contain organic acid, the treatment liquid and a large amount of undecomposed residue are separated, resulting in a paste-like or liquid treatment product. Cannot be generated (see Example 1). Further, the treated product (subcritical water treated product containing only water) cannot be used alone as a seasoning material because no flavor is imparted (see Example 1).

As the organic acid, specifically, citric acid, tartaric acid, malic acid, lactic acid, gluconic acid, acetic acid and the like can be suitably added and used. In particular, the effect of improving the hydrolysis of citric acid is extremely high, which is preferable. Moreover, in the case of acetic acid, the effect | action which raises the antiseptic effect of a processed material is anticipated in addition to a hydrolysis improvement effect | action.
Here, when water containing only an organic acid other than citric acid is used, the treated product tends to gel slightly (although it is acceptable as a property). On the other hand, in the case of citric acid, the gelation tendency is greatly suppressed. The principle is considered to be achieved by citric acid chelating calcium ions and the like, and suppressing polymer aggregation and gelation.

Specifically, the action of amplifying the effect of subcritical water treatment with an organic acid is specifically described as “a solvent adjusted to contain an organic acid at a final concentration with respect to the total amount of water and solvent in the raw material. It is demonstrated when "" is used. As for the organic acid concentration (final concentration), it is necessary to pay particular attention to the moisture content when using vegetables or fruits containing a lot of water.
Depending on the raw material, the raw material itself may contain some organic acid, but it is necessary to add and adjust the organic acid so that the final concentration is within a predetermined range.
The organic acid concentration (final concentration) at which the amplification action is exerted strongly is 0.5% (w / v) or more, preferably 0.6% (w / v) or more, more preferably 0.7% (w / v) or more, More preferred is 0.8% (w / v) or more, particularly preferred is 0.9% (w / v) or more, and more preferred is 1% (w / v) or more. When the organic acid concentration is lower than the predetermined concentration, the hydrolysis improving effect by the organic acid is not sufficiently exhibited. That is, the raw material cannot be pasted or liquefied, and the processed product cannot be given a good flavor.
Further, the upper limit is 6% or less, preferably 5% (w / v) or less, more preferably 4.5% (w / v) or less, further preferably 4% (w / v) or less, particularly preferably 3.5%. (w / v) or less, more preferably 3% (w / v) or less, even more preferably 2.5% (w / v) or less, and still more preferably 2% or less. When the organic acid concentration is higher than a predetermined concentration, the flavor tends to be sour, which is not preferable.
When an organic acid other than citric acid is used, the treated product tends to gel. Therefore, in order to avoid the gelation, it is desirable to adjust to 2% (w / v) or less.

Considering these comprehensively, the concentration (final concentration) when citric acid is used is 0.5 to 6% (w / v), preferably 0.5 to 5% (w / v), more preferably 0.5 to 4 % (W / v), more preferably 0.7 to 4% (w / v), particularly preferably 1 to 4% (w / v), more preferably 1 to 3% (w / v), even more preferably 1 A range of ˜2% (w / v) is preferred. When the subcritical water treatment is performed with the citric acid concentration within the above range, it is possible to obtain a treated product having both properties and flavor suitability.
When using an organic acid other than citric acid, 0.5 to 6% (w / v), preferably 0.5 to 4% (w / v), more preferably 0.5 to 2% (w / v), A range of 0.7-2% (w / v) is preferable, and a range of 1-2% (w / v) is particularly preferable. When the subcritical water treatment is performed with the concentration of the organic acid (excluding citric acid) in the above range, it becomes possible to avoid the gelation and obtain a treated product having extremely good properties and flavor suitability.

-Amplification by sodium bicarbonate As a solvent used in the subcritical water treatment of the present invention, it is preferable to use water containing sodium bicarbonate in addition to an organic acid. Sodium bicarbonate (sodium bicarbonate, sodium bicarbonate) has the effect of further improving the hydrolysis efficiency of the subcritical water treatment under the condition of coexistence with an organic acid. Therefore, in order to obtain a seasoning extract from the said hardly degradable fiber raw material, it is recognized as a useful additive.

In addition, the hydrolysis improvement effect by sodium bicarbonate is an effect that is specifically exhibited in the presence of an organic acid. That is, when water containing “only baking soda” without using an organic acid is used, the hydrolysis improving effect is not exhibited.
The principle is that carbon dioxide produced by the neutralization reaction between organic acid and baking soda is an effect that is exhibited by internal disintegration of a tissue composed of the hardly decomposable fiber that is the raw material. The

Specifically, the action of amplifying the effect of subcritical water treatment with baking soda is as follows. “Solvent adjusted to contain sodium bicarbonate at a predetermined concentration with respect to the total amount of water and solvent in the raw material” Demonstrated when used. The sodium bicarbonate concentration (final concentration) needs to pay particular attention to the moisture content when using vegetables or fruits containing a lot of water.
The sodium bicarbonate concentration (final concentration) at which the amplification action is exerted strongly is 0.2% (w / v) or more, preferably 0.3% (w / v) or more, more preferably 0.4% (w / v) or more, Preferably 0.5% (w / v) or more, particularly preferably 0.6% (w / v) or more, more preferably 0.7% (w / v) or more, still more preferably 0.8% (w / v) or more, even more Preferred is 0.9% (w / v) or more, and particularly preferred is 1% (w / v) or more. When the baking soda concentration is lower than the predetermined concentration, a sufficient hydrolysis improving effect is not exhibited, which is not preferable.
The upper limit is 4% (w / v) or less, preferably 3.5% (w / v) or less, more preferably 3% (w / v) or less, and further preferably 2.5% (w / v) or less. Particularly preferred is 2% (w / v) or less. When the baking soda concentration is higher than the predetermined concentration, there is a tendency that an ammonia odor is imparted to the flavor, which is not preferable.

  Considering these comprehensively, the sodium bicarbonate concentration (final concentration) is specifically 0.2-4% (w / v), preferably 0.5-3% (w / v), more preferably 1-3% ( w / v), more preferably 1 to 2.5% (w / v), particularly preferably 1 to 2% (w / v) is suitable. When the subcritical water treatment is carried out with the baking soda concentration in this range, it is possible to obtain a treated product that is extremely suitable for both properties and flavor suitability.

-Amplification action by ethanol As the solvent used for the subcritical water treatment of the present invention, it is preferable to use water containing ethanol. Ethanol is recognized as a useful additive for obtaining a seasoning extract from the above hardly degradable fiber raw material because it has the effect of further improving the hydrolysis efficiency of the subcritical water treatment.
It is recognized that the principle is that ethanol molecules “remarkably amplify” the action of water molecules in a subcritical state to hydrolyze raw protein and the like. That is, it is presumed that ethanol molecules themselves do not exhibit high hydrolytic power.

  The hydrolysis improving action by ethanol is an action exerted separately irrespective of the presence of the organic acid. However, since the action of ethanol is not enough to make a seasoning extract from a hardly degradable fiber raw material by subcritical water treatment, it is essential to contain an organic acid in the solvent in the method of the present invention. .

Specifically, the action of amplifying the effect of the subcritical water treatment with ethanol is “a solvent adjusted to contain ethanol at a predetermined concentration at a final concentration relative to the total amount of water and solvent in the raw material”. Demonstrated when used. As for the ethanol concentration (final concentration), it is necessary to pay particular attention to the moisture content when using vegetables or fruits containing a lot of water.
The ethanol concentration (final concentration) at which the amplification action is exerted strongly is 20% (v / v) or more, preferably 25% (v / v) or more, more preferably 30% (v / v) or more. be able to. When the ethanol concentration is lower than the predetermined concentration, a sufficient hydrolysis improving effect is not exhibited, which is not preferable.
Further, the upper limit may be 50% (v / v) or less, preferably 45% (v / v) or less, more preferably 40% (v / v) or less. When the ethanol concentration is higher than the predetermined concentration, an alcohol odor tends to be imparted to the flavor, which is not preferable. Further, the amplification action tends to be weak, which is not preferable.

  Considering these comprehensively, the ethanol concentration (final concentration) is specifically 20 to 50% (v / v), preferably 25 to 45% (v / v), more preferably 30 to 40% ( v / v), more preferably 33 to 37% (v / v), particularly preferably in the vicinity of 35% (v / v). When the subcritical water treatment is performed with the ethanol concentration within the above range, it becomes possible to obtain a treated product having both excellent properties and flavor suitability.

-Conditions in which organic acid, sodium bicarbonate, and ethanol coexist As the solvent used in the subcritical water treatment of the present invention, it is most preferable to use a solvent containing all three components of organic acid, sodium bicarbonate, and ethanol. This is because organic acids, baking soda, and ethanol each have the effect of improving the hydrolysis efficiency of the subcritical water treatment, and the treated product obtained by the treatment exhibits properties that are extremely suitable in terms of properties and flavor suitability. .

-Other entrainers As a solvent used for the subcritical water treatment of this invention, it is possible to contain various compounds and food materials other than the above for the purpose of flavoring and the like. For example, an inorganic acid such as hydrochloric acid; an alkaline compound such as sodium hydroxide; a seasoning such as salt, sugar, soy sauce, vinegar, mirin, and sake can be added.

[Conditions for subcritical water treatment]
-Solid-liquid ratio of raw material and solvent The subcritical water treatment in the present invention can be performed by adjusting the solid-liquid ratio of the raw material and solvent to a predetermined ratio, thereby further improving the properties and flavor suitability of the processed product. is there.
In addition, when adjusting the said solid-liquid ratio here, when using a raw material with much water content, it is necessary to pay attention to the moisture content in a raw material.

As the solid-liquid ratio, specifically, the ratio of the liquid (total amount of water and solvent in the raw material) to the solid (dry mass of the raw material) 1 is 1 or more, preferably 2 or more, more preferably 3 or more More preferably, it should be 4 or more. If the ratio of the liquid to the solid is too small, the effect of the subcritical treatment is not sufficiently exhibited, which is not preferable.
On the other hand, when the ratio of the liquid to the solid is large, it is difficult for serious trouble to occur, but the liquid amount is too large and the flavor may be too thin. In such a case, it is necessary to perform a separate concentration step or the like. Therefore, the upper limit of the amount of solvent is 30 or less, preferably 25 or less, more preferably 20 or less, even more preferably, the ratio of the liquid (total amount of water and solvent in the material) to solid (dry mass of raw material) 1 Is adjusted to 15 or less, particularly preferably 10 or less.

  Considering these comprehensively, the solid-liquid ratio of the raw material and the solvent in the subcritical water treatment is 1: 1 to 1:30, preferably 1: 2 to 1:25, more preferably 1: 3 to 1:20. More preferably, the ratio is 1: 4 to 1:15, particularly preferably 1: 4 to 1:10.

-Temperature condition It is necessary to perform the subcritical water treatment of the present invention under a predetermined temperature condition. By performing the treatment in the temperature range, it is possible to impart suitable properties and flavor suitability to the treated product.
In the subcritical water treatment, the hydrolysis action tends to increase as the treatment temperature increases. Therefore, in order to sufficiently paste the raw material, it is 120 ° C. or higher, preferably 125 ° C. or higher, more preferably 130 ° C. or higher, further preferably 135 ° C. or higher, particularly preferably 140 ° C. or higher, more preferably 145 ° C. or higher. More preferably, the treatment is performed at 150 ° C. or higher. If the treatment temperature is too low, the hydrolysis action itself in the subcritical water treatment is too weak, and the raw material cannot be pasted.
Moreover, in the subcritical water treatment, the higher the treatment temperature, the stronger the hydrolysis action, and the treated product tends to be burnt or bitter. Therefore, in order to avoid such scorching and bitterness, it is preferable to perform the treatment at a temperature of 220 ° C. or lower, preferably 215 ° C. or lower, more preferably 210 ° C. or lower. When the treatment temperature is too high, the hydrolysis action itself is too strong, and the burnt and bitterness of the treated product becomes strong, and a treated product suitable as a seasoning material cannot be obtained.
Considering these comprehensively, the subcritical water treatment is preferably performed at a temperature of 120 to 220 ° C, preferably 130 to 210 ° C, more preferably 140 to 210 ° C, and even more preferably 150 to 210 ° C. is there.

-Pressure condition The hydrolytic action of the subcritical water treatment in the present invention is hardly affected by the pressure condition. Therefore, as the pressure condition, any pressure can be adopted as long as the subcritical state of water is secured at the above temperature. For example, any pressure condition of 0.19 to 12.5 MPa can be adopted without any problem.
In consideration of the operation for adjusting the pressure such as pressurization and depressurization and the labor of the apparatus, it is preferable to perform the treatment at the saturated water vapor pressure at the above temperature.

-Treatment time In the subcritical water treatment of the present invention, the raw material and water in a subcritical state are brought into contact with each other for at least 1 minute (that is, the subcritical water treatment is carried out for 1 minute or more). It is possible to impart the properties and flavor suitability.
In order to exert a sufficient pasting action in the treatment, it is preferable to perform the treatment for 1 minute or longer, preferably 5 minutes or longer, more preferably 10 minutes or longer.
Further, the upper limit of the treatment time is not particularly limited as long as it is within several hours, for example, 180 minutes or less, preferably 120 minutes or less, more preferably 90 minutes or less, more preferably 60 minutes or less, particularly preferably. 45 minutes or less, more preferably 30 minutes or less.
However, during the treatment at a high temperature, if the treatment time is long, the decomposition proceeds excessively, and there is a tendency that charring and bitterness are imparted. Therefore, when the treatment is performed at 190 ° C. or higher, it is desirable to perform the treatment for 30 minutes or less, preferably 20 minutes or less.

[Characteristics of treated subcritical water]
-Properties of the treated product The subcritical water treated product obtained through the above-described step is hydrolyzed in the subcritical water treatment amplified by the organic acid, so that the total amount or almost the total amount of the raw material is pasty or liquid. The characteristic which became. Specifically, particles having an average particle size of about 1 to 500 μm, preferably about 1 to 200 μm, more preferably about 1 to 100 μm are dispersed in the solvent.

Here, depending on the combination of the above various conditions, there is a possibility that slight gelation or fine particle residue (precipitation) may occur by leaving it after the treatment.
In the present invention, such a processed product can be used without any problem as a seasoning extract of the present invention as long as it is a residue that can be dispersed by an operation such as light resuspension.
As described above, when a solvent containing an organic acid (particularly, citric acid in a specific concentration range) is used as the entrainer, the fluidity of the processed product can be greatly improved.

-Flavor suitability The subcritical water-treated product obtained through the above process (i) hydrolyzes hardly-degradable fibers and proteins and produces a large amount of flavor components. In addition, (ii) it contains a large amount of flavor components confined in the hardly degradable fiber in the raw material.
Therefore, the said processed material can make the whole quantity or the almost whole quantity the favorable seasoning extract which has a natural flavor.

  In addition, the said flavor aptitude changes with kinds of the used raw material. Therefore, in this invention, it becomes possible to manufacture the seasoning extract which has the flavor aptitude suitable for the kind of final product (food / beverage products) by changing the kind and combination of a raw material. For example, when sesame seeds are included in the raw material, the seasoning extract is provided with a savory sesame roasted scent.

-Dry extract The subcritical water-treated product obtained through the above steps can be made into a solid extract or a powdered extract by performing a drying treatment as desired.
In addition, as a drying process, it is desirable to dry in the state which mixed the powdered support | carrier with the paste-form or liquid subcritical water processed material (in the presence of a powdered support | carrier). Here, specific examples of the powdered carrier include processed starch and microcrystalline cellulose.
Specific examples of the processed starch include dextrins that are emulsified starch (α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin, cluster dextrin, etc.).
Examples of the amount of the powdered carrier include about 0.05 to 1 g with respect to 1 mL of the paste-like or liquid subcritical water treatment product.
As a drying means, any method that does not involve modification or deterioration of flavor components can be performed by a conventional method such as heat drying, sun drying, or freeze drying.

[Food and Drink]
The obtained seasoning extract (paste-like substance, liquid substance, solid substance, dried substance, etc.) can be suitably contained in food and drink as a seasoning material.
Since the umami and flavor titers of the seasoning extract are significantly higher than the extract from ordinary raw materials, the following purpose can be achieved by adding in the manufacturing process of food and drink.
For example, (i) In addition to a conventional production recipe, by further adding the seasoning extract of the present invention, it is possible to produce “a food or drink with a generally improved flavor compared to a normal food or drink”. Become.
In addition, (ii) by reducing the amount of raw material used and adding the seasoning extract so as to supplement the flavor of the reduced amount, the `` reducing the amount of raw material used and maintaining the flavor of normal food and drink Can be produced. For example, it can be added instead of a seasoning seasoning material such as sesame sauce.

  The seasoning extract of the present invention is a seasoning material that can be suitably used for various foods and drinks. For example, soy sauce (noodle soup, tentsuyu, nabe soup, etc.), ponzu, soup stock, soup (dried) Powdered products), miso soup (including dried powder products), soup ingredients, boiled seasoning liquid, hot pot seasoning liquid, seasoning vinegar, sauces, dressings, sprinkles, various broth seasonings (Chinese broth, Western style) However, it can be suitably contained for Japanese-style soup).

Since the addition amount (content) of the seasoning extract of the present invention to the food or drink varies depending on the type of the target food or drink and the purpose of the addition, it cannot be determined unconditionally, but the amount that provides the desired flavor suitability is appropriately selected. Adjust and decide.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated, the scope of the present invention is not limited by these. In the following examples, the ethanol concentration “%” indicates “% (volume / volume)”. Further, “%” representing the organic acid concentration represents “% (mass / volume)”.

[Preparation Example 1] “Preparation of raw materials”
The raw material comprised with the hardly degradable fiber used in the following examples was prepared.

(1) "Rubber sesame"
What dried sesame seeds and made it into coarse powder form was prepared as 'rubbing sesame'.

(2) Kneaded sesame
The dried sesame seeds were kneaded with the skin and prepared as 'kneaded sesame seeds'.

(3) Roasted sesame
The sesame seeds were dried and roasted with the skin prepared as 'roasted sesame'.

(4) Sesame seeds
The residue after squeezing oil from dried sesame seeds was prepared as 'sesame cake'.

(5) "Dried shiitake"
A dried product of shiitake mushroom fruit was pulverized to about 5 mm square and prepared as 'dried shiitake mushroom'.

(6) Dried kelp
The dried kelp was crushed to about 5 mm square and prepared as 'dried kelp'.

(7) "Vegetable mixture"
Freshly prepared celery, onion and carrot were mixed at a weight ratio of 1: 2: 2 and crushed to about 5 mm square (water content: 70%) to prepare a 'vegetable mixture'.

(8) "Yuzu Juice Juice"
After squeezing the fruit juice of yuzu by pressing, the residue (water content: 33.3%) crushed to about 5 mm square was prepared as' Yuzu Juice Juice ".

[Example 1] “Effects of various entrainers on subcritical water treatment”
The effects of subcritical water treatment with various entrainers added to raw materials composed of persistent fibers were investigated.

(1) "Preparation of treated subcritical water"
The raw materials shown in Table 1-A (24 g of kneaded sesame seeds or 12 g of rubbing sesame seeds) and 60 mL of the solvent shown in Table 1-A were mixed, and the solid-liquid ratio shown in Table 1-A (dry weight of raw material 1 The ratio of the total amount of water and solvent in the raw material to the solution) was prepared. This is added and sealed in the reaction vessel of the high-pressure microreactor (OM Lab Tech Co., Ltd.-MMJ modified so that it can be pressurized from the outside), and the water in the reaction vessel becomes subcritical. The subcritical water treatment for the time shown in Table 1-A was performed at the temperature shown in A and the saturated water vapor pressure. The saturated vapor pressure did not vary greatly depending on the raw material, solid-liquid ratio, and solvent.

After cooling, the obtained processed product was subjected to various evaluations regarding properties and flavor aptitude.
About "the property of a processed material", visual evaluation was described. About "the flavor suitability of the processed product", the 'flavor strength (5 stages from 1 to 5: 5 is maximum)' and the 'flavor characteristics' of the processed product were examined by sensory evaluation. Then, comprehensive evaluation (4 levels of x, △, ○, ◎: ◎ is the highest. If it is more than △, it can be adopted as a product). These results are shown in Table 1-B. As for rubbed sesame, a photographic image of the processed product is shown in FIG.

(2) "Result"
As a result, when the subcritical water treatment was performed using only normal “water” (Samples 1-1 and 1-9), the treatment liquid and the residue were separated, and the treated product did not become a paste. Moreover, the flavor was weak and did not become a suitable flavor.
When the subcritical water treatment was performed using water containing “ethanol” at a low concentration (Sample 1-2), the treatment liquid and the residue were separated, and the treated product did not become a paste. On the other hand, the scent of sesame was given to the flavor of the processed material.
When subcritical water treatment was performed using water containing a low concentration of “sodium bicarbonate” (Sample 1-3), the treatment solution and the residue were separated, and the treated product did not become a paste. Moreover, the sesame flavor was not provided to the said processed material, and conversely, the raw odor was provided.

On the other hand, when subcritical water treatment is performed using water containing low concentrations of 'acetic acid' (Sample 1-4), almost all of the raw kneaded sesame paste is paste, although there is a slight tendency to gel. It was shown to become. Moreover, it was shown that the flavor of the said processed material has a suitable sesame scent.
When subcritical water treatment was performed using water containing low concentrations of 'citric acid' (Samples 1-5, 1-10), the properties of the treated products were particularly good. That is, no gelation tendency was observed, and it was shown that almost all of the kneaded sesame as a raw material became a paste. Moreover, the flavor of the said processed material became especially excellent, and it was shown that the roasted sesame of sesame and a natural flavor are provided.

When water containing 'ethanol' in addition to 'citric acid' was used (samples 1-6, 1-11), it was shown that the particles of the treated product were reduced and the properties of the treated product were improved. Moreover, it was shown that the roasted sesame of sesame and a natural flavor are given to the flavor of the said processed material.
It was also shown that when water containing “bicarbonate” in addition to “citric acid” was used (Sample 1-7), the particles of the treated product were reduced and the properties of the treated product were improved. Moreover, it was shown that the roasted sesame of sesame and a natural flavor are given to the flavor of the said processed material.
When water containing all three components of 'citric acid', 'bicarbonate', and 'ethanol' is used (samples 1-8, 1-12), the treated particles are even smaller and fluidity is improved. It was shown to be a suitable property. It was shown that the flavor of the processed product was imparted with a roasted sesame seed and a natural flavor. In particular, the sesame roasted scent was very strong and showed a favorable flavor.

(3) `` Discussion ''
By the above, acetic acid and citric acid are added and subcritical water treatment is performed, so that sesame seeds, which are raw materials composed of hardly degradable fibers, can be almost completely pasted and the entire amount can be used as a seasoning material. It was revealed. This result is presumed to be because organic acids have the property of enhancing the hydrolysis action of raw materials by subcritical water treatment.
In particular, citric acid was presumed to be a substance exhibiting a particularly strong hydrolysis improving effect among organic acids.

  Moreover, it was shown that the hydrolysis action is enhanced by further adding ethanol in the presence of an organic acid. On the other hand, even when ethanol was added alone, the hydrolysis-improving action was confirmed (see Flavor of Sample 1-2), but the action of pasting raw materials composed of hardly degradable fibers was insufficient. Was guessed. In addition, it was estimated that the said hydrolysis improvement effect by ethanol is an effect | action exhibited separately from presence of an organic acid.

Moreover, it was shown that the hydrolysis action is enhanced by further adding sodium bicarbonate in the presence of an organic acid. On the other hand, it was shown that when sodium bicarbonate was added alone, the hydrolysis improving effect was not exhibited at all.
In this regard, it was speculated that the hydrolysis action by sodium bicarbonate is an action that is specifically exhibited in the presence of an organic acid.

  Moreover, it was shown that the hydrolysis improving effect is remarkably enhanced by adding the three components of organic acid, ethanol, and baking soda to coexist.

[Example 2] “Examination of organic acid concentration”
In conducting subcritical water treatment in the presence of organic acid, the effect of organic acid concentration on subcritical water treatment was investigated.

(1) "Preparation of treated subcritical water"
24g of raw materials shown in Table 2-A (commercial roasted sesame seeds: with skin) and 60mL of solvent shown in Table 2-A were mixed, and the solid-liquid ratio shown in Table 2-A (based on the dry mass of the raw material 1) A solution of the ratio of the total amount of water and solvent in the raw material) was prepared. This is added and sealed in the reaction vessel of the high-pressure microreactor (OM Lab Tech Co., Ltd.-MMJ modified so that it can be pressurized from the outside), and the water in the reaction vessel becomes subcritical. The subcritical water treatment for the time shown in Table 2-A was performed at the temperature shown in A and the saturated water vapor pressure. The saturated vapor pressure did not vary greatly depending on the raw material, solid-liquid ratio, and solvent.
After cooling, the obtained processed product was subjected to various evaluations regarding properties and flavor aptitude. The specific evaluation was performed in the same manner as the method described in Example 1. The results obtained are shown in Table 2-B.

(2) "Result"
As a result, it was shown that as the citric acid concentration was increased, the particles of the treated product became smaller and the fluidity was improved (Samples 2-3 to 2-6). Specifically, when citric acid was not added (when the citric acid concentration was 0%), solid-liquid separation occurred (Sample 2-2), but when the citric acid concentration was 1 to 4%, the particle size Was shown to be suitable properties (Samples 2-2 to 2-5). Furthermore, when the citric acid concentration was 8%, liquid properties with particularly high fluidity were exhibited (Sample 2-6).

  As for the taste aptitude, it was shown that when the citric acid concentration was 1 to 2%, a stronger roasted sesame and sweet scent of sesame was added compared to the case where citric acid was not added (Samples 2-2 to 2-4). On the other hand, when the citric acid concentration was 4%, the scent of roasted sesame was added, but the scent was slightly weak (Sample 2-5). When the citric acid concentration was 8%, the sesame roasted scent was weak, and conversely, the sourness was imparted (Sample 2-6).

(3) `` Discussion ''
As described above, by adjusting the organic acid concentration to 4% or less and performing subcritical water treatment, sesame seeds, which are raw materials composed of hardly decomposable fibers, are pasted or liquefied, and almost the entire amount thereof is made. It was shown that it can be used as a seasoning material. Moreover, it was shown that the flavor of the said processed material becomes what the suitable roasting fragrance | flavor was provided.
In particular, in view of both properties and flavor suitability, it is shown that by adjusting the organic acid concentration to 1 to 4%, preferably 1 to 2%, a processed product having high fluidity and particularly suitable flavor can be obtained. It was done.

[Example 3] “Examination of ethanol concentration”
In the subcritical water treatment in the presence of organic acid and ethanol, the effect of ethanol concentration on the subcritical water treatment was investigated.

(1) "Preparation of treated subcritical water"
24 g of raw materials shown in Table 3-A (commercial roasted sesame seeds: with skin) and 60 mL of solvent shown in Table 3-A were mixed, and the solid-liquid ratio shown in Table 3-A (based on the dry mass of the raw material 1) A solution of the ratio of the total amount of water and solvent in the raw material) was prepared. This is added and sealed in the reaction vessel of the high-pressure microreactor (OM Lab Tech Co., Ltd.-MMJ modified so that it can be pressurized from the outside), and the water in the reaction vessel becomes subcritical. The subcritical water treatment for the time shown in Table 3-A was performed at the temperature shown in A and the saturated water vapor pressure. The saturated vapor pressure did not vary greatly depending on the raw material, solid-liquid ratio, and solvent.
After cooling, the obtained processed product was subjected to various evaluations regarding properties and flavor aptitude. The specific evaluation was performed in the same manner as the method described in Example 1. The results obtained are shown in Table 3-B.

(2) Results and discussion
As a result, it was shown that when the ethanol concentration was 30 to 40%, the particle size was small and suitable properties were obtained (Samples 3-2 to 3-3). Moreover, it was shown that the roasted sesame of sesame was especially strongly imparted also about flavor aptitude (samples 3-2 to 3-3).

  From the above, it was shown that by performing subcritical water treatment with an ethanol concentration adjusted to 30-40% in the presence of an organic acid, the raw material roasted sesame can be made into a paste and almost the entire amount can be used as a seasoning material. . Moreover, it was shown that the flavor of the said processed material has a suitable sesame roasted scent.

[Example 4] “Examination of baking soda concentration”
In conducting subcritical water treatment in the presence of organic acid and sodium bicarbonate, the effect of sodium bicarbonate concentration on subcritical water treatment was investigated.

(1) "Preparation of treated subcritical water"
6g of the raw materials shown in Table 4-A (dried shiitake mushrooms: crushed to about 5mm square) and 60mL of the solvent shown in Table 4-A were mixed, and the solid-liquid ratio shown in Table 4-A (drying of raw materials) A solution having a ratio of the total amount of water and solvent in the raw material to mass 1) was prepared. This is added to and sealed in a reaction vessel of a high-pressure microreactor (OM Lab Tech Co., Ltd.-MMJ modified so that it can be pressurized from the outside), and the water in the reaction vessel becomes subcritical. The subcritical water treatment for the time shown in Table 4-A was performed at the temperature shown in A and the saturated water vapor pressure. The saturated vapor pressure did not vary greatly depending on the raw material, solid-liquid ratio, and solvent.
After cooling, the obtained processed product was subjected to various evaluations regarding properties and flavor aptitude. The specific evaluation was performed in the same manner as the method described in Example 1. The results obtained are shown in Table 4-B.

(2) "Result"
As a result, it was shown that the fluidity of the treated product was improved as the baking soda concentration was increased (Samples 4-2 to 4-9). Specifically, when the baking soda concentration was 0 to 1.5%, a slightly gelled paste was shown (Samples 4-2 to 4-5), but when the baking soda concentration was 2 to 7.5%. Then, fluidity improved and it did not gel (samples 4-6 to 4-9). In particular, when the baking soda concentration was 4 to 7.5%, liquid properties with higher fluidity were exhibited (Samples 4-8 to 4-9).

  As for flavor aptitude, it was shown that when the baking soda concentration was 0.5 to 2%, a strong aroma and umami were imparted as the baking soda concentration increased (Samples 4-3 to 4-6). On the other hand, when the baking soda concentration was 3%, the flavor intensity was slightly weak, although suitable flavor and umami were imparted (Sample 4-7). In addition, when the baking soda concentration was 4 to 8%, the flavor and umami imparted with the increase in the baking soda concentration were weakened, and on the contrary, ammonia odor was added (Samples 4-8 to 4- 9).

(3) `` Discussion ''
As described above, by adjusting the baking soda concentration to 4% or less in the presence of an organic acid and performing subcritical water treatment, shiitake, which is a raw material composed of hardly decomposable fibers, is pasted or liquefied. It was shown that almost the entire amount can be used as a seasoning material. Moreover, it was shown that the flavor of the said processed material will be what the suitable flavor and umami | taste were provided.
In particular, considering both the properties and flavor suitability of the treated product, by adjusting the baking soda concentration to 0.5 to 3%, preferably 1 to 2%, more preferably 1.5 to 2%, the fluidity is high and the flavor is high. It was shown that a particularly suitable treated product can be obtained.
In addition, in the said Example, the phenomenon in which a processed material becomes easy to gelatinize is estimated as a phenomenon resulting from using shiitake as a raw material.

[Example 5] “Effect of pH after treatment”
About the processed material obtained by the subcritical water processing in presence of organic acid and sodium bicarbonate, the influence at the time of changing pH was investigated.

(1) "Preparation of pH"
The pH of the treated product obtained by the subcritical water treatment in the presence of citric acid and sodium bicarbonate in Example 4 showed alkalinity. Accordingly, the pH of the treated product was adjusted to 5.0 using dilute hydrochloric acid, and various evaluations regarding properties and flavor suitability were performed. The specific evaluation was performed in the same manner as the method described in Example 1. The results obtained are shown in Table 5.

(2) Results and discussion
As a result, it was shown that even when the pH of the subcritical water treated product that had been alkalinized by addition of sodium bicarbonate was adjusted to an acidity of 5.0, the properties and flavor suitability were not affected.

[Example 6] “Examination of raw materials”
We examined whether subcritical water treatment in the presence of organic acid and ethanol can be applied to various persistent fiber materials.

(1) "Preparation of treated subcritical water"
The raw material shown in Table 6-A (weight described in Table 6-A) and 60 mL of the solvent shown in Table 6-A were mixed, and the solid-liquid ratio shown in Table 6-A (in the raw material relative to the dry mass 1 of the raw material) Of the total liquid amount of the water and the solvent). This is added and sealed in a reaction vessel of a high-pressure microreactor (OM Lab Tech Co., Ltd.-MMJ modified so that it can be pressurized from the outside), and the water in the reaction vessel becomes a subcritical state. The subcritical water treatment for the time shown in Table 6-A was performed at the temperature shown in A and the saturated water vapor pressure. The saturated vapor pressure did not vary greatly depending on the raw material, solid-liquid ratio, and solvent.
After cooling, the obtained processed product was subjected to various evaluations regarding properties and flavor aptitude. The specific evaluation was performed in the same manner as the method described in Example 1. The results obtained are shown in Table 6-B.

(2) "Result"
As a result, it was shown that various raw materials that are hardly decomposable fibers can be pasted or liquefied by performing subcritical water treatment in the presence of citric acid and ethanol. Specifically, sesame pods containing a large amount of sesame skin (residue of sesame oil), yuzu juice squeezed rice cake containing a large amount of yuzu peel, etc., dried shiitake containing a large amount of fiber It has been shown that a vegetable mixture (celery, onion, carrot) containing a large amount of β-glucan such as cellulose can be pasted or liquefied.
Moreover, the flavor of the said processed material was recognized in the difference in flavor by the difference in the raw material to be used, but a suitable flavor derived from the raw material (flavor inherent to the raw material, flavor produced by heat treatment, etc.) is strongly imparted. It was common in.

(3) `` Discussion ''
As these results show, by performing subcritical water treatment in the presence of organic acid and ethanol, the raw material that is hardly degradable fiber is pasted or liquefied, and the whole amount or almost the whole amount is used as a seasoning material. It was shown that it can be used.

  In view of the subcritical water treatment conditions of the example, it was suggested that a treatment temperature of 120 to 210 ° C. is applicable. Moreover, it was suggested that conditions of 1: 2 to 1:10 are applicable as a solid-liquid ratio.

[Example 7] “Examination of raw materials”
We examined whether subcritical water treatment in the presence of organic acid, ethanol, and baking soda can be applied to various persistent fiber materials.

(1) "Preparation of treated subcritical water"
The raw materials shown in Table 7-A (weight described in Table 7-A) and 60 mL of the solvent shown in Table 7-A are mixed, and the solid-liquid ratio shown in Table 7-A (in the raw material relative to the dry mass 1 of the raw material) Of the total liquid amount of the water and the solvent). This is added and sealed in the reaction vessel of the high-pressure microreactor (OM Lab Tech Co., Ltd.-MMJ modified so that it can be pressurized from the outside), and the water in the reaction vessel becomes subcritical. The subcritical water treatment for the time shown in Table 7-A was performed at the temperature shown in A and the saturated water vapor pressure. The saturated vapor pressure did not vary greatly depending on the raw material, solid-liquid ratio, and solvent.
After cooling, the obtained processed product was subjected to various evaluations regarding properties and flavor aptitude. The specific evaluation was performed in the same manner as the method described in Example 1. The results obtained are shown in Table 7-B.

(2) Results and discussion
As a result, by performing subcritical water treatment in the presence of organic acid, ethanol, and baking soda, raw materials that are hardly degradable fibers can be pasted or liquefied, and the total amount or almost the total amount can be used as a seasoning material. It has been shown. Moreover, it was shown that the property and flavor suitability of the treated product are significantly more suitable than when only the organic acid and ethanol are used (Samples 6-1 to 6-8 in Example 6) ( Samples 7-1 to 7-8).

[Comparative Example 1] “Examination of raw materials”
The effects of subcritical water treatment with water alone were examined on the hardly degradable fiber raw materials that showed applicability in Examples 6 and 7.

(1) "Preparation of treated subcritical water"
The raw materials shown in Table 8-A (weight described in Table 8-A) and 60 mL of the solvent shown in Table 8-A were mixed, and the solid-liquid ratio shown in Table 8-A (in the raw material relative to the dry mass 1 of the raw material) Of the total liquid amount of the water and the solvent). This is added and sealed in the reaction vessel of the high-pressure microreactor (OM Lab Tech Co., Ltd.-MMJ modified so that it can be pressurized from the outside), and the water in the reaction vessel becomes subcritical. Subcritical water treatment was performed at the temperature shown in A and the saturated water vapor pressure for the time shown in Table 8-A. The saturated vapor pressure did not vary greatly depending on the raw material, solid-liquid ratio, and solvent.
After cooling, the obtained processed product was subjected to various evaluations regarding properties and flavor aptitude. The specific evaluation was performed in the same manner as the method described in Example 1. The results obtained are shown in Table 8-B.

(2) Results and discussion
As a result, when the subcritical water treatment was performed using only normal “water” (samples c1-1 to c1-8), the treatment liquid and the residue were separated, and the treated product was not pasted. Moreover, the flavor was weak and did not become a suitable flavor.
From this result, it was shown that when the subcritical water treatment using only conventional water is performed, the raw material which is a hardly decomposable fiber cannot be pasted or liquefied.

[Example 8] “Use as a seasoning”
The effect at the time of using the said subcritical water processed material as a liquid seasoning as it was was verified.

(1) “Preparation and sensory evaluation of somen soup”
Add 500mL of noodle soup (double tsutsuyu soup made by Mitsukan) to 500mL of water, and convert the paste-like processed product of Sample 7-1 prepared in Example 7 (subcritical water processed product of rubble sesame) into solid content 200 g was added. Some noodle soup was cooked by boiling the mixture and then cooling it to room temperature (Sample 8-1).
Further, as a comparative product, some noodle soup was prepared by adding commercially available rubbing sesame (white sesame paste: manufactured by Saniku) instead of the paste-like processed product (Sample 8-2).
Sensory evaluation was performed in five stages (I to V: V was maximum) for each of the obtained noodle soup, and the results are shown in Table 9.

(2) Results and discussion
As a result, some noodle soup prepared by mixing sub-critical water-treated sesame seeds with sesame seeds can be a suitable noodle soup with a particularly enhanced flavor (especially umami) and aroma of sesame. Indicated. From this result, it was shown that the paste-like processed product obtained by subjecting the rubbed sesame to the subcritical water treatment can be used very suitably as a seasoning.

[Example 9] “Use as a seasoning”
The effect at the time of using the said subcritical water processed material as a liquid seasoning as it was was verified.

(1) "Preparation and sensory evaluation of somen soup (shiitake soup)"
Add 80mL of soy sauce, 2 tablespoons of mirin, and 1/2 tablespoon of sugar to 1000mL of water, and convert the paste-like processed product (dried shiitake mushroom subcritical water) prepared in Example 7 to solid content 100 g was added. Some noodle soup (Shiitake soup) was prepared by boiling the mixture and removing alcohol and cooling to room temperature (Sample 9-1).
In addition, as a comparative product, some noodle soup (shiitake soup stock) was prepared by adding dried shiitake (5 mm square ground product) with water overnight instead of paste-like processed product (sample 9-2) .
Sensory evaluation was performed in five stages (I to V: V is maximum) for each of the obtained noodle soup, and the results are shown in Table 10.

(2) Results and discussion
As a result, it was shown that some noodle soups prepared by mixing dried shiitake mushrooms with a subcritical water treatment are suitable noodle soups with a particularly enhanced flavor (especially the flavor of the ingredients) and aroma. It was. From this result, it was shown that the paste-like processed product obtained by subjecting dried shiitake mushrooms to subcritical water treatment can be used very suitably as a seasoning.

[Example 10] “Use as a seasoning”
The effect at the time of using the said subcritical water processed material as a liquid seasoning as it was was verified.

(1) “Preparation and sensory evaluation of somen soup (kombu soup)”
Add 80mL of soy sauce, 2 tablespoons of mirin, and 1/2 tablespoon of sugar to 1000mL of water, and solid the paste-like processed product of sample 7-6 prepared in Example 7 (raw material: subcritical water processed product of dried kelp) 20 g was added in terms of minutes. Somenyu soup (kombu soup) was prepared by boiling this, fusing alcohol, and cooling to room temperature (Sample 10-1).
In addition, as a comparative product, instead of paste-like processed material, dried kelp (5 mm square ground product) was added to water overnight to prepare somen soy sauce (kombu soup) (Sample 10-2) .
Sensory evaluation was performed in five stages (I to V: V is maximum) for each of the obtained noodle soup, and the results are shown in Table 11.

(2) Results and discussion
As a result, it was shown that some noodle soups prepared by mixing dried shiitake mushrooms with a subcritical water treatment are suitable noodle soups with a particularly enhanced flavor (especially the flavor of the ingredients) and aroma. It was. From this result, it was shown that the paste-like processed product obtained by subjecting dried shiitake mushrooms to subcritical water treatment can be used very suitably as a seasoning.

[Example 11] “Use as a seasoning”
The effect at the time of using the said subcritical water processed material as a liquid seasoning as it was was verified.

(1) "Preparation and sensory evaluation of vegetable soup"
Add 1 tablespoon of salad oil, 1 teaspoon of salt oil, and a little pepper to 600mL of water, and paste-like processed product of sample 7-7 prepared in Example 7 (raw material: subcritical water processed product of vegetable mixture) in terms of fresh vegetable weight 1000 g was added. Vegetable soup was prepared by boiling this and skipping alcohol (Sample 11-1).
In addition, as a comparative product, 1000 g of fresh weight of steamed vegetables (sliced celery, onion, carrot, steamed and mixed in a 1: 2: 2 fresh weight ratio) instead of paste-like processed products A vegetable soup was prepared by adding a small amount (Sample 11-2).
About the flavor of each obtained vegetable soup, sensory evaluation was performed in five steps (I-V: V is the maximum), and the result was shown in Table 12.

(2) Results and discussion
As a result, it was shown that the vegetable soup prepared by mixing the processed product obtained by treating the vegetable mixture with the subcritical water treatment is a suitable vegetable soup with significantly enhanced flavor (especially the flavor of the material) and aroma. It was. From this result, it was shown that the liquid processed material obtained by treating the vegetable mixture with the subcritical water can be used very suitably as a seasoning.

[Example 12] “Use as a seasoning”
The effect at the time of using the said subcritical water processed material as a liquid seasoning as it was was verified.

(1) "Preparation and sensory evaluation of yuzupon vinegar"
Mixing 80 ml of mirin, 100 ml of soy sauce, 80 ml of cooking liquor, and 50 g of flower bonito, the liquid processed product of sample 7-8 prepared in Example 7 (raw material: subcritical water processed product of yuzu juice extract) Forty pieces were added in terms of the number. Yuzupon vinegar was prepared by boiling this, fusing alcohol, adding 1 teaspoon of brewed vinegar and cooling to room temperature (Sample 12-1).
In addition, as a comparative product, yuzupon vinegar was prepared by adding 160 mL of fruit juice for 40 yuzu instead of the liquid processed product (sample 12-2).
About the flavor of each obtained yuzupon vinegar, sensory evaluation was performed in five steps (I to V: V is the maximum), and the results are shown in Table 13.

(2) Results and discussion
As a result, yuzu ponzu prepared by mixing the processed product obtained from subcritical water treatment of yuzu fruit juice squeezed can be a suitable vinegar with significantly enhanced flavor (especially the flavor of the material) and aroma. Indicated. From this result, it was shown that the liquid processed material obtained by carrying out subcritical water processing of the yuzu fruit juice squeezed can be used very suitably as a seasoning.

[Example 13] “Use as a powder seasoning”
The effect at the time of using the said subcritical water processed material as a powdery seasoning was verified.

(1) "Preparation of processed powder"
In each of the subcritical water treated products used in the production of food and drink in Examples 8 to 12, 20% by weight of emulsified starch was added and mixed well. This was poured into a metal vat, dried overnight at 60 ° C. using a blowing oven, and pulverized to obtain a powdered subcritical water treated product (dried product).

(2) “Preparation and evaluation of food and drink”
For each of the obtained processed products, in the same manner as described in Examples 8 to 12, somen soy sauce (steamed), somen soy sauce (dried shiitake), somen soy sauce (dried kelp), vegetable soup, yuzupon vinegar. Prepared. The dissolution and dispersibility of the powdery processed product at the time of preparing the food and drink was evaluated visually. Moreover, sensory evaluation was performed about the flavor and fragrance of each obtained food / beverage products.

(2) Results and discussion
As a result, it was shown that the powdery processed product was easily dissolved and dispersed when added to an aqueous solution (liquid food or drink). Moreover, the flavor and aroma of each obtained food and drink should be suitable food and drink as in Samples 8-1, 9-1, 10-1, 11-1, and 12-1 in Examples 8 to 12. It has been shown.
From this result, it was shown that by mixing the subcritical water-treated product with the emulsified starch to obtain a dry product, a good powder soup base (powder seasoning) can be produced.

The present invention is expected to be a technology for providing products such as seasonings and foods and beverages that have a more favorable flavor than conventional products in the food industry that handles seasoning materials such as flavored vegetables, spices, seaweed, and mushrooms. In addition, it is expected to be a technology that can greatly reduce manufacturing costs.
In addition, the present invention is expected to be a technique for effectively utilizing residues such as extraction, squeezing, and squeezing, which are unused valuable materials that have been conventionally discarded.

Claims (13)

A method for producing a seasoning extract, comprising subjecting the raw material described in (A) below to subcritical water treatment under conditions satisfying all of (B1) to (B3) below.
(A): A hardly degradable fiber material derived from one or more organisms contained in plants, seaweeds, and basidiomycetes.
(B1): A condition in which the raw material is contacted with a solvent prepared so as to contain 0.5 to 6% (mass / volume) of an organic acid with respect to the total amount of water and solvent in the raw material.
(B2): High temperature condition at a temperature of 120 to 220 ° C.
(B3): A condition in which the raw material is brought into contact with water in a subcritical state for 1 minute or longer.   2. The method for producing a seasoning extract according to claim 1, wherein the organic acid described in (B1) is citric acid.   3. The solvent according to claim 1 or 2, wherein the solvent described in (B1) is a solvent adjusted to contain sodium bicarbonate at 4% (mass / volume) or less with respect to the total amount of water and solvent in the raw material. A method for producing a seasoning extract.   The solvent according to (1), wherein the solvent described in (B1) is a solvent adjusted so as to contain ethanol at 50% (volume / volume) or less with respect to the total amount of water and solvent in the raw material. The manufacturing method of the seasoning extract in any one.   5. The material according to claim 1, wherein the raw material is at least one member selected from the group consisting of sesame seeds, citrus fruits, flavored vegetables, dried seaweeds, dried basidiomycetous fruit bodies, and processed products thereof. The manufacturing method of the seasoning extract of crab.   The method for producing a seasoning extract according to any one of claims 1 to 5, wherein the raw material is sesame seeds and / or processed sesame seeds.   Any one of claims 1 to 6, wherein the contact between the raw material and the solvent is performed by adjusting a ratio of a total liquid amount of water and solvent in the raw material to 2 or more with respect to a dry weight 1 of the raw material. The manufacturing method of the seasoning extract of crab.   The method for producing a seasoning extract according to any one of claims 1 to 7, wherein the raw material is one obtained by crushing, crushing, chopping, crushing, or grinding so that the long side or particle size is 5 cm or less on average.   The seasoning extract manufactured by the method in any one of Claims 1-8.   10. The seasoning extract according to claim 9, wherein the seasoning extract is a paste or liquid obtained by the subcritical water treatment and has a suitable flavor derived from the material.   11. The seasoning extract according to claim 9 or 10, wherein the seasoning extract is processed into a solid form or a powder form by performing a drying treatment in the presence of processed starch and / or microcrystalline cellulose.   A food or drink comprising the seasoning extract according to any one of claims 9 to 11.   A seasoning comprising the seasoning extract according to any one of claims 9 to 11.