JP2016146814A - Aroma condensate, method for production thereof and food and drink - Google Patents
Aroma condensate, method for production thereof and food and drink Download PDFInfo
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Abstract
Description
本発明は、焙煎後のコーヒー豆又は製茶後の茶葉等よりなる嗜好性原料に含まれる揮発性成分を得るための香気凝縮物の製造方法、その製造方法によって得られる香気凝縮物、及びその香気凝縮物を含有する飲食品に関する。 The present invention relates to a method for producing an aromatic condensate for obtaining a volatile component contained in a palatable raw material comprising coffee beans after roasting or tea leaves after tea making, an aromatic condensate obtained by the production method, and The present invention relates to a food or drink containing an aroma condensate.
従来、コーヒーの香気成分を大量に含む飲食品としては、例えば、特開２００３−２０４７５７号公報に記載されている濃縮コーヒー液の製造方法によって製造されたものが知られている。この製造方法では、まず、焙煎し、粉砕したコーヒー豆から抽出したコーヒー液を濃縮し、濃縮液と濃縮除去液との分別工程を行う。次に、前記濃縮除去液を逆浸透膜で０．９８ＭＰａ以下の操作圧力で濃縮し、濃縮除去液に含まれる香気成分を濃縮して濃縮香気液を得る工程を行うとともに、その濃縮香気液と前記濃縮液とを混合して濃縮コーヒー液を調製する工程を行うことにより製造される。前記コーヒー液を抽出する際には、公知の抽出装置及び抽出方法が行われる。また、前記抽出したコーヒー液から水分を除去することにより濃縮液が得られ、その濃縮液を得る過程で除去された水分を液体にしたものが濃縮除去液となる。そして、この製造方法では、コーヒー抽出液の濃縮工程で損失する香気成分を効率よく回収することができる。特に、前記濃縮液を分離能力の高い逆浸透膜で極低圧力で濃縮することにより、該濃縮除去液に溶出した香気成分を有効に回収することができるようになっているが、抽出過程で多くの香料成分が損失されてしまっている可能性が高い。
また、特開２００５−１３７２６９号公報では、不活性ガス雰囲気下で、脱酸素状態の水を用いて作製した水蒸気をコーヒー豆に接触させた後の蒸気を回収し香気成分を得る方法が記載されているが、多段階に渡り水蒸気と接触させる工程については記載されていない。
特開２０１３−４２７０３号公報では、従来のコーヒー抽出後の処理では十分に取りきれていなかった苦味を、コーヒー抽出液の風味を損なわずに、選択的に低減する方法が記載されている。該方法ではコーヒー豆を充填したカラムを直列に接続した多管式の抽出装置または、カラムで抽出後に循環させて再度同一のカラムを通す循環式の抽出装置を用いて、コーヒー抽出液を多段階コーヒー豆に接触させて、苦味成分をコーヒー豆に吸着させている。
また特開２００５−４６６８１号公報では、コーヒー豆に含まれる香気成分を十分に回収するために、抽出時に発生する香気成分を含んだ蒸気を多段階凝縮することで、選択的かつ高効率に香気成分の回収を行う方法が記載されている。該方法では多段階に設置されている凝縮器において凝縮温度を任意に設定し、香り成分を選択的に回収することを目的としており、本発明とは技術的視点が異なる。
Conventionally, what was manufactured by the manufacturing method of the concentrated coffee liquid described in Unexamined-Japanese-Patent No. 2003-204757 is known as food / beverage products containing the aroma component of coffee in large quantities, for example. In this production method, first, a coffee liquid extracted from roasted and ground coffee beans is concentrated, and a separation step of the concentrated liquid and the concentrated removal liquid is performed. Next, the concentrated removal liquid is concentrated with a reverse osmosis membrane at an operating pressure of 0.98 MPa or less, and a concentrated aromatic liquid is obtained by concentrating the aromatic components contained in the concentrated removal liquid. It is manufactured by mixing the concentrated liquid and preparing a concentrated coffee liquid. When extracting the said coffee liquid, a well-known extraction apparatus and extraction method are performed. Further, a concentrated liquid is obtained by removing water from the extracted coffee liquid, and a liquid obtained by converting the water removed in the process of obtaining the concentrated liquid into a concentrated removing liquid. And in this manufacturing method, the aromatic component lost in the concentration process of coffee extract can be efficiently recovered. In particular, by concentrating the concentrated liquid at a very low pressure with a reverse osmosis membrane having a high separation capacity, it is possible to effectively recover the aromatic components eluted in the concentrated removal liquid. It is likely that many fragrance ingredients have been lost.
Japanese Patent Application Laid-Open No. 2005-137269 describes a method for obtaining a fragrance component by recovering steam after bringing water vapor produced using deoxygenated water into contact with coffee beans in an inert gas atmosphere. However, there is no description about the step of contacting with water vapor in multiple stages.
Japanese Patent Application Laid-Open No. 2013-42703 describes a method of selectively reducing bitterness that has not been sufficiently removed by conventional processing after coffee extraction without impairing the flavor of the coffee extract. In this method, the coffee extract is multi-staged using a multi-tube type extraction device in which columns filled with coffee beans are connected in series, or a circulation type extraction device that is circulated after the extraction through the column and passed again through the same column. The bitterness component is adsorbed by the coffee beans in contact with the coffee beans.
In JP-A-2005-46681, in order to sufficiently recover the aromatic component contained in the coffee beans, the aromatic component selectively and highly efficiently is obtained by multi-stage condensation of the vapor containing the aromatic component generated during extraction. A method for recovering the components is described. The method aims to set the condensation temperature arbitrarily in a multi-stage condenser and selectively recover the scent component, which is different from the technical point of view of the present invention.
従来の香気凝縮物の製造方法では、抽出過程で多くの香気成分が損失されたり、煩雑な操作や設備投資を要するなど、容易かつ簡便な工程で十分に嗜好性の高い香気凝縮物を製造するには到っていない。 In the conventional method for producing an aroma condensate, an aroma condensate having a sufficiently high palatability is produced by an easy and simple process, such as a large amount of aroma components being lost in the extraction process, complicated operations and capital investment required. It has not reached.
本発明者らは上記課題を解決するために鋭意検討した結果、嗜好性原料から香気凝縮物を抽出する際、嗜好性原料を充填した複数の直列に接続した抽出管からなる装置を用い、水蒸気蒸留によって多段階抽出を行うことにより、簡便かつ効率的に嗜好性の高い香気凝縮物を得られることを見出して、本発明を完成した。 As a result of intensive studies to solve the above problems, the present inventors have used a device comprising a plurality of serially connected extraction tubes filled with a palatability material when extracting aroma condensate from the palatability material, It was found that by performing multi-stage extraction by distillation, an aromatic condensate having high palatability can be obtained simply and efficiently, and the present invention was completed.
すなわち、本発明は以下の［１］〜［１２］に関するものである。
［１］
嗜好性原料に水蒸気を多段階接触させた後の蒸気を凝縮して回収することにより得られる香気凝縮物。
［２］
嗜好性原料が、焙煎後のコーヒー豆、製茶後の茶葉、大豆、ゴマ、バニラ及びカカオ豆から選ばれる、［１］に記載の香気凝縮物。
［３］
嗜好性原料に水蒸気を多段階接触させた後の蒸気を凝縮して回収することを含む香気凝縮物の製造方法。
［４］
嗜好性原料が、焙煎後のコーヒー豆、製茶後の茶葉、大豆、ゴマ、バニラ及びカカオ豆から選ばれる、［３］に記載の製造方法。
［５］
嗜好性原料が、直列に接続された２つ以上の抽出管の各々に充填されている、［３］又は［４］に記載の製造方法。
［６］
Ｎ個（Ｎ≧２）の直列に接続された抽出管に充填された嗜好性原料の充填物の高さ（Ｌ）と抽出管の直径（Ｄ）の式（Ｎ×Ｌ／Ｄ）が５以上である、［５］に記載の製造方法。
［７］
［１］又は［２］に記載の香気凝縮物と、嗜好性原料に水蒸気を多段階接触させた後の嗜好性原料から水抽出することに得られる抽出物とをブレンドすることにより得られた香気凝縮物含有の抽出物。
［８］
粉末化形態の、［１］又は［２］に記載の香気凝縮物。
［９］
［１］、［２］、又は［８］に記載の香気凝縮物を含有することを特徴とする飲食物。
［１０］
［１］又は［２］に記載の香気凝縮物を含有することを特徴とする香料組成物。
［１１］
粉末化形態の、［１０］に記載の香料組成物。
［１２］
［１１］に記載の香料組成物を含有することを特徴とする飲食物。
That is, the present invention relates to the following [1] to [12].
[1]
A fragrance condensate obtained by condensing and recovering steam after contacting the palatability material with water vapor in multiple stages.
[2]
The aroma condensate according to [1], wherein the palatability material is selected from coffee beans after roasting, tea leaves after tea making, soybeans, sesame, vanilla and cacao beans.
[3]
A method for producing an aroma condensate, comprising condensing and recovering steam after bringing a palatable material into contact with water vapor in multiple stages.
[4]
The production method according to [3], wherein the palatability raw material is selected from coffee beans after roasting, tea leaves after tea making, soybeans, sesame, vanilla and cacao beans.
[5]
The production method according to [3] or [4], wherein the palatability raw material is filled in each of two or more extraction tubes connected in series.
[6]
The formula (N × L / D) of the height (L) of the palatability material filled in N (N ≧ 2) extraction tubes connected in series and the diameter (D) of the extraction tube is 5 The manufacturing method according to [5], which is the above.
[7]
It was obtained by blending the aroma condensate according to [1] or [2] and an extract obtained by water extraction from the palatability material after bringing the palatability material into contact with water vapor in multiple stages. Extract containing aroma condensate.
[8]
The aroma condensate according to [1] or [2] in powdered form.
[9]
A food or drink comprising the aroma condensate according to [1], [2], or [8].
[10]
A fragrance composition comprising the fragrance condensate according to [1] or [2].
[11]
The fragrance composition according to [10], in powdered form.
[12]
[11] A food or drink comprising the fragrance composition according to [11].
本発明は簡便かつ安価に嗜好性原料から、高品質な香気凝縮物を得ることができる。また本発明の香気凝縮物は、同量の嗜好性原料を用いた場合でも、並列に嗜好性原料を充填した抽出管を接続した場合または単一の抽出管に充填した場合に得られる香気凝縮物と比べて、顕著に嗜好性の高い香気凝縮物を得ることが出来る。 According to the present invention, a high-quality aroma condensate can be obtained easily and inexpensively from a palatable material. In addition, the aromatic condensate of the present invention is an aromatic condensate obtained when an extraction tube filled with palatability materials is connected in parallel or when a single extraction tube is filled even when the same amount of palatability material is used. An aromatic condensate with significantly higher palatability can be obtained as compared with the product.
以下、本発明を詳細に説明する。
（嗜好性原料について）
本発明で使用される嗜好性原料としては、焙煎後のコーヒー豆、製茶後の茶葉、大豆、ゴマ、バニラ、カカオ豆等が挙げられ、好ましくは焙煎後のコーヒー豆又は製茶後の茶葉が挙げられ、さらに好ましくは焙煎後のコーヒー豆が挙げられる。
嗜好性原料として用いられるコーヒー豆は特に限定されないが、例えばアラビカ種、ロブスタ種等の品種を例示することが出来る。更に、それぞれの品種において産地が特定されたコーヒー豆を例示することが出来る。具体的にはアラビカ種のブラジル、グアテマラ、コロンビア等、また、ロブスタ種のインドネシア、ベトナムなどである。
またこれらコーヒー豆の焙煎は任意の公知の方法にて行うことができ、適宜選択すればよい。焙煎の程度は、用途に応じて適宜選択することが出来、例えばＬ値（コーヒーの焙煎の程度を示す指標）１５〜３５の範囲内の飲料用コーヒーに用いられる程度の焙煎度であればよい。また、所望により焙煎を行わないコーヒー生豆を用いることも出来る。
使用されるコーヒー豆は１種でも良いが、品種や産地、および焙煎度の異なるコーヒー豆を２種以上組み合わせて用いても良い。
Hereinafter, the present invention will be described in detail.
(About palatability materials)
The palatability material used in the present invention includes roasted coffee beans, tea leaves after tea making, soybeans, sesame, vanilla, cacao beans, etc., preferably coffee beans after roasting or tea leaves after tea making More preferably, roasted coffee beans are mentioned.
The coffee beans used as the palatability material are not particularly limited, and examples thereof include varieties such as Arabica and Robusta. Further, coffee beans whose production areas are specified for each variety can be exemplified. Specifically, Arabica Brazil, Guatemala, Colombia, etc., and Robusta Indonesia, Vietnam, etc.
In addition, roasting of these coffee beans can be performed by any known method and may be appropriately selected. The degree of roasting can be appropriately selected depending on the application, and is, for example, a roasting degree that is used for coffee for beverages within an L value (an index indicating the degree of roasting of coffee) 15 to 35. I just need it. Also, green coffee beans that are not roasted can be used if desired.
One kind of coffee beans may be used, but two or more kinds of coffee beans having different varieties and production areas and roasting degrees may be used in combination.
嗜好性原料として用いられる製茶後の茶葉とは、チャノキ（Ｃａｍｅｌｌｉａ ｓｉｎｅｎｓｉｓ）の葉や茎を加工したものを表す。特に限定されないが、例えば、緑茶、ウーロン茶、紅茶、麦茶、はと麦茶、ジャスミン茶、プーアール茶、ルイボス茶、玄米茶等の飲料品に使用可能なものが用いられる。これらの茶は、単独で用いてもよく、複数の茶葉を組み合わせて用いてもよい。
嗜好性原料として用いられる大豆としては、特に限定されないが、黄大豆、黒豆、赤豆又は枝豆等の飲食品用として用いられるものが用いられる。これらの大豆は、単独で用いてもよく、複数の大豆を組み合わせて用いてもよい。
嗜好性原料として用いられるゴマとしては、特に限定されないが、白胡麻、黒胡麻、黄胡麻等の飲食品に使用可能なものが用いられる。これらのゴマは焙煎したものを使用してもよい。またこれらのゴマは単独で用いてもよく、複数のゴマを組み合わせて用いてもよい。
嗜好性原料として用いられるバニラは、バニラ属植物の種子（バニラ豆）を収穫後、発酵・乾燥を繰り返すキュアリングと呼ばれる工程からなる加工を施したものが用いられる。これらのバニラ豆は単独で用いてもよく、複数のバニラ豆を組み合わせて用いてもよい。
嗜好性原料として用いられるカカオ豆としては、発酵や焙煎により飲食品に利用できるように加工したものが用いられる。これらのカカオ豆は単独で用いてもよく、複数のカカオ豆を組み合わせて用いてもよい。
嗜好性原料として挙げられた原料は単独で用いてもよく、他の嗜好性原料と組み合わせて用いてもよい。
The tea leaves after tea making used as palatability materials represent processed leaves and stems of chanoki sinensis. Although it does not specifically limit, What can be used for drinks, such as green tea, oolong tea, black tea, barley tea, hato barley tea, jasmine tea, puer tea, rooibos tea, brown rice tea, is used, for example. These teas may be used alone or in combination with a plurality of tea leaves.
Although it does not specifically limit as soybean used as a palatability raw material, What is used for food-drinks, such as yellow soybean, black bean, red bean, or green soybean, is used. These soybeans may be used alone or in combination with a plurality of soybeans.
Sesame used as a palatability ingredient is not particularly limited, and those usable for food and drink such as white sesame, black sesame and yellow sesame are used. These sesame seeds may be roasted. Moreover, these sesame may be used independently and may be used combining several sesame.
As the vanilla used as a palatability material, a vanilla that has been processed by a process called curing that repeats fermentation and drying after harvesting the seeds of the plant of the genus Vanilla (vanilla beans) is used. These vanilla beans may be used alone, or a plurality of vanilla beans may be used in combination.
As cocoa beans used as palatability raw materials, those processed so as to be usable for food and drink by fermentation and roasting are used. These cocoa beans may be used alone, or a plurality of cocoa beans may be used in combination.
The raw materials listed as palatability materials may be used alone or in combination with other palatability materials.
（充填する際の性状について）
また抽出管に充填する際の性状は、嗜好性原料をそのまま抽出管に充填しても良く、粉砕して充填してもよい。粉砕時の粒度は特に限定されないが、焙煎したコーヒー豆の場合は、飲料用の抽出で用いられる程度であればよく、４〜３２メッシュの間で使用すればよく、５〜２０メッシュで使用するのが好ましく、６〜１６メッシュ（篩目開き１〜３ｍｍ）で使用するのが更に好ましい。また充填は自然落下させても、圧縮させて充填してもよい。
(About properties when filling)
Moreover, the property at the time of filling an extraction tube may be filled with a palatability raw material as it is, or may be pulverized and filled. The particle size at the time of pulverization is not particularly limited. However, in the case of roasted coffee beans, it is only necessary to be used in beverage extraction, and may be used between 4 and 32 mesh, and used at 5 to 20 mesh. It is preferable to use 6 to 16 mesh (a sieve opening of 1 to 3 mm). Further, the filling may be performed by dropping naturally or by compressing the filling.
（抽出条件について）
水蒸気を嗜好性原料に多段階接触させた後の蒸気を凝縮して回収する抽出では、揮発成分の拡散による回収ロスを避け、かつ熱損失を避けるため、密閉容器内で行われるのが好ましい。またこの蒸気抽出時の圧力は特に限定されず、減圧状態、常圧状態、加圧状態のいずれでも良いが、加圧状態で行うことが好ましい。加圧状態の圧力としては、０．１ＭＰａ〜２．０ＭＰａが好ましい。また、この蒸気抽出における蒸気の流れは、抽出機の下部から上方向、抽出機の上部から下方向、抽出機の側部から横方向何れの方向でも良く、抽出する方向は限定されない。なお、本明細書に記載している圧力は全てゲージ圧を表す。
(About extraction conditions)
The extraction in which steam is condensed and recovered after the multi-stage contact of water vapor with the palatable raw material is preferably performed in a sealed container in order to avoid recovery loss due to diffusion of volatile components and heat loss. Moreover, the pressure at the time of this steam extraction is not specifically limited, Any of a pressure reduction state, a normal pressure state, and a pressurization state may be sufficient, but it is preferable to carry out in a pressurization state. The pressure in the pressurized state is preferably 0.1 MPa to 2.0 MPa. Further, the steam flow in this steam extraction may be any direction from the bottom of the extractor upward, from the top of the extractor downward, and from the side of the extractor laterally, and the extraction direction is not limited. In addition, all the pressures described in this specification represent a gauge pressure.
（充填物の高さ（Ｌ）について）
充填物の高さであるＬは、原料が圧縮されておらず、自然落下により充填する場合は充填する抽出管の円形の部分を下にして、嗜好性原料の最下部から測定し、嗜好性原料の最上部を平らに均した状態までを測定した値を用いることができる。それ以外の場合は、次式のとおり、かさ密度を基にした計算により求めることができる。
Ｌ＝原材料重量／かさ密度×４／（πＤ2）
かさ密度は、日本薬局方に規定のタップしない状態での粉体試料の質量と粒子間空隙容積の因子を含んだ粉体の体積との比を表す。かさ密度は既知の方法を用いて測定することができ、代表的な方法としてメスシリンダーを用いる方法やボリュメーターを用いる方法などが知られており、第１６改正日本薬局方に細かく規定されている。本発明では第１６改正日本薬局方第１法のメスシリンダーを用いる方法を使用し、日本薬局方の規定に従いかさ密度（ｇ／ｍＬ）を測定した。尚、充填物の高さはセンチメートル、原材料重量はグラムである。
(About the height (L) of the filling)
L, which is the height of the packing, is measured from the bottom of the palatability raw material with the circular part of the extraction tube to be filled down when the raw material is not compressed and is filled by natural fall. The value measured up to the state where the top of the raw material is leveled can be used. In other cases, it can be obtained by calculation based on bulk density as shown in the following equation.
L = Raw material weight / bulk density × 4 / (πD 2 )
The bulk density represents the ratio between the mass of the powder sample in the state without tapping as defined by the Japanese Pharmacopoeia and the volume of the powder including the interparticle void volume factor. The bulk density can be measured using a known method, and a representative method such as a method using a graduated cylinder or a method using a volumemeter is known, and is detailed in the 16th revision Japanese Pharmacopoeia. . In the present invention, a method using a graduated cylinder of the 16th revised Japanese Pharmacopoeia Method 1 was used, and the bulk density (g / mL) was measured in accordance with the regulations of the Japanese Pharmacopoeia. The height of the packing is centimeters, and the raw material weight is grams.
（抽出管の直径Ｄについて）
抽出管の直径であるＤは、抽出に供する抽出管の内径を表し、円筒型の場合は内径を測定すればよく、楕円筒形の場合は内径の最長部分と最短部分の平均を採用すればよく、単位はセンチメートルである。
(About the diameter D of the extraction tube)
D, which is the diameter of the extraction tube, represents the inner diameter of the extraction tube used for extraction. In the case of a cylindrical type, the inner diameter may be measured, and in the case of an elliptical cylinder, if the average of the longest and shortest portions of the inner diameter is adopted. Well, the unit is centimeters.
（水蒸気について）
本発明で用いられる水蒸気は、飽和水蒸気または過熱水蒸気が用いられる。
水蒸気蒸留に用いられる飽和水蒸気は、沸点で蒸発した状態の蒸気であり、常圧では１００℃で生成する。飽和水蒸気は、容易に大量に生成することが出来るため、広く使用されている。
また過熱水蒸気は、沸点以上に加熱した水蒸気の一種であり、常圧下では１００℃より高い温度となる。好ましくは１０５℃〜５００℃、さらに好ましくは１５０℃〜４５０℃で使用される。
(About water vapor)
As the water vapor used in the present invention, saturated water vapor or superheated water vapor is used.
Saturated water vapor used for steam distillation is vapor in a state of being evaporated at the boiling point, and is generated at 100 ° C. at normal pressure. Saturated steam is widely used because it can be easily produced in large quantities.
Superheated steam is a kind of steam heated to the boiling point or higher and has a temperature higher than 100 ° C. under normal pressure. Preferably it is used at 105 ° C to 500 ° C, more preferably 150 ° C to 450 ° C.
（多段階接触の方法）
多段階接触させる方法としては、嗜好性原料を充填した２以上の抽出管を直列に接続し、抽出管に水蒸気を通過させる方法が挙げられる。また、嗜好性原料を充填した２以上の抽出管に対して飽和水蒸気又は過熱水蒸気を循環させて複数回通過させてもよい。好ましくは、Ｎ個（Ｎ≧２）の直列に接続された抽出管に充填された嗜好性原料の充填物の高さ（Ｌ）と抽出管の直径（Ｄ）の式（Ｎ×Ｌ／Ｄ）が５以上であり、より好ましくは１０以上であり、更に好ましくは１５以上である。
(Multi-stage contact method)
Examples of the multi-stage contact method include a method in which two or more extraction tubes filled with palatability materials are connected in series and water vapor is passed through the extraction tubes. In addition, saturated steam or superheated steam may be circulated through two or more extraction tubes filled with palatability raw materials and passed multiple times. Preferably, the formula (N × L / D) of the height (L) of the filling of the palatability raw material filled in the N (N ≧ 2) extraction tubes connected in series and the diameter (D) of the extraction tube ) Is 5 or more, more preferably 10 or more, and still more preferably 15 or more.
（蒸気を凝縮して香気凝縮物を回収する方法）
香気成分を含んだ蒸気を凝縮して香気凝縮物を回収する方法は、蒸気を冷却して液化できる方法であれば特に限定されないが、プレート式熱交換器、スパイラル式熱交換器、シェル＆チューブ式熱交換器、２重管式熱交換器等の熱交換機を用いることが出来る。冷却に用いる溶媒の種類は特に限定されないが、安価かつ取扱いの容易さから水が好ましい。また、冷却に用いる溶媒の温度は、回収される香気凝縮物の品質を考慮すると０〜４０℃であることが好ましい。
(Method of condensing steam and collecting aroma condensate)
The method of condensing the steam containing the fragrance component to recover the fragrance condensate is not particularly limited as long as the steam can be cooled and liquefied, but the plate heat exchanger, spiral heat exchanger, shell & tube A heat exchanger such as a double heat exchanger or a double pipe heat exchanger can be used. The type of the solvent used for cooling is not particularly limited, but water is preferable because it is inexpensive and easy to handle. Moreover, it is preferable that the temperature of the solvent used for cooling is 0-40 degreeC when the quality of the aromatic condensate collect | recovered is considered.
（応用方法）
これらの抽出方法で得られた香気凝縮物は、飲食品に配合することにより、飲食品に嗜好性の高い香気を付与することができる。香気凝縮物を配合する飲食品は特に限定されず、例えば畜肉類、鳥肉、魚貝類などを原料とする加工食品類、スープ類、甘味料などを含めた調味料類、大豆油、綿実油、なたね油、ごま油、こめ油、ひまわり油、落花生油、オリーブ油、パーム油、パーム核油、やし油、ひまし油、あまに油、カカオ油、中鎖脂肪酸トリグリセライドなどを含めた食用油類、ふりかけ類、インスタント食品、冷凍食品類、スナック食品類、サプリメント類や栄養ドリンク剤等の各種機能食品類、缶詰食品類、乳製品類、チューイングガムやキャンディ、グミキャンディ、チョコレート、焼き菓子といった菓子類、冷菓類、茶、コーヒー、インスタントコーヒー、ココア、果汁飲料、スポーツ飲料、炭酸飲料や野菜飲料などの清涼飲料、酒類、豆乳、乳酸菌飲料、青汁などの飲料を例示できるが、本発明の嗜好性原料を原料として用いる茶、コーヒー、インスタントコーヒー、ココア、冷菓類、豆乳、食用油脂類に配合することが特に好ましい。香気凝縮物の配合量は、好ましくは０．００５〜５％であり、より好ましくは０．０１〜３％であり、さらに好ましくは０．０４〜１％である。
また、本発明の香気凝縮物は、香料組成物に配合することにより、嗜好性原料がもつ自然な素材感、風味を付与することが出来る。また香料組成物中の香気凝縮物の配合割合は好ましくは５〜９５％、より好ましくは２０〜８０％、さらに４０〜６０％が好ましい。
(Application method)
The fragrance condensate obtained by these extraction methods can impart a highly palatable fragrance to the food or drink by blending it into the food or drink. Foods and drinks containing aroma condensate are not particularly limited, for example, processed foods made from livestock meat, poultry, fish and shellfish, soups, seasonings including sweeteners, soybean oil, cottonseed oil, Edible oils including rapeseed oil, sesame oil, rice oil, sunflower oil, peanut oil, olive oil, palm oil, palm kernel oil, palm oil, castor oil, coconut oil, cacao oil, medium chain fatty acid triglyceride, etc. Instant foods, frozen foods, snack foods, various functional foods such as supplements and nutritional drinks, canned foods, dairy products, chewing gum and candy, gummy candy, chocolate, baked confectionery, frozen confectionery, Tea, coffee, instant coffee, cocoa, fruit juice drinks, sports drinks, soft drinks such as carbonated drinks and vegetable drinks, alcoholic beverages, soy milk, lactic acid bacteria drinks It can be exemplified beverages such as green juice, tea using the palatability material of the present invention as a raw material, coffee, instant coffee, cocoa, frozen desserts, soy milk, it is particularly preferred to formulate the edible fats and oils. The amount of the aromatic condensate is preferably 0.005 to 5%, more preferably 0.01 to 3%, and still more preferably 0.04 to 1%.
Moreover, the aromatic condensate of this invention can provide the natural material feeling and flavor which a palatability raw material has by mix | blending with a fragrance | flavor composition. The blending ratio of the fragrance condensate in the fragrance composition is preferably 5 to 95%, more preferably 20 to 80%, and further preferably 40 to 60%.
（第３成分との組み合わせ）
例えばコーヒー飲料を製造する場合は、本発明の香気凝縮物に加え、通常コーヒー飲料に使用できる任意の成分を添加することができる。例えば、乳成分、糖類、甘味料、食塩、抗酸化剤、ｐＨ調整剤、乳化剤、香料、安定剤、酸化防止剤、保存料等が挙げられる。
さらに、特開２０１３−０１７４０２、特開２００７−１１０９８４等に記載の公知の呈味改善剤と組み合わせて使用してもよい。
(Combination with the third component)
For example, when producing a coffee drink, in addition to the fragrance condensate of the present invention, any component that can be generally used for a coffee drink can be added. For example, milk components, sugars, sweeteners, salt, antioxidants, pH adjusters, emulsifiers, fragrances, stabilizers, antioxidants, preservatives and the like can be mentioned.
Furthermore, you may use in combination with the well-known taste improving agent as described in Unexamined-Japanese-Patent No. 2013-017402 and Unexamined-Japanese-Patent No. 2007-110984.
（香気凝縮物と抽出物（エキス）との組み合わせ（香気凝縮物含有の抽出物））
また未使用の嗜好性原料又は水蒸気を多段階接触させた後の嗜好性原料から水抽出することにより得られる抽出物と、本発明の香気凝縮物とを併用してもよい。香気凝縮物含有の抽出物における香気凝縮物と抽出物との質量比は、特に限定されないが、１：１０〜１０：１が好ましい。
(Combination of aroma condensate and extract (extract) (extract containing aroma condensate))
Moreover, you may use together the extract obtained by carrying out water extraction from the palatability raw material after making a multistage contact of an unused palatability raw material or water vapor | steam, and the aromatic condensate of this invention. The mass ratio of the fragrance condensate to the extract in the fragrance condensate-containing extract is not particularly limited, but is preferably 1:10 to 10: 1.
このようにして得られた香気凝縮物、香気凝縮物含有抽出物または香気凝縮物含有香料組成物は、そのままの形態で、または可食性の溶媒（エタノール、プロピレングリコール、グリセリン、中鎖脂肪酸トリグリセリド、など）によりさらに希釈した状態として、製品に添加、または配合されてもよい。製品への添加方法としては、例えば、液体を霧状に製品に噴霧し、吸着させることもできる。その他、乳化・可溶状、粉末状、顆粒状など、任意の形態での使用が可能である。形態化の方法としては、公知の方法（例えば、特許庁公報 周知・慣用技術集（香料）第１部、２・３・８ 乳化・可溶化、８９〜９８頁、平成１１年１月２９日発行； 特許庁公報 周知・慣用技術集（香料）第１部、２・３・９ 粉末・造粒・混和、９９〜１０８頁、平成１１年１月２９日発行）を用いることができる。例えば、ポリグリセリン脂肪酸エステル等の合成界面活性剤やレシチン等の天然乳化剤を用い、既知の方法により乳化・可溶化処理を行い、水溶性の液体状香料として用いてもよい。また、糖類、デキストリン、デンプン等の賦形剤とポリグリセリン脂肪酸エステル等合成界面活性剤との合わせ配合、あるいはアラビアガム、ゼラチン、カゼイン、植物蛋白等任意の乳化性賦形剤の配合後、例えば、ホモジナイザーを用い均質化処理を行って乳化液とし、更にこの乳化液を噴霧乾燥（噴霧乾燥型粉末香料）、凍結乾燥（凍結乾燥型粉末香料）、真空乾燥（真空乾燥型粉末香料）等、既知の方法によって粉末状あるいは顆粒状の固体状香料として用いてもよい。上記以外の方法では、デキストリン等の賦形剤に香気凝縮物を直接混合して吸着させる吸着型粉末香料とすることもできる。また、香気凝縮物含有香料組成物を、エクストルージョン法を用いて粉末化あるいは顆粒化する方法（ロックイン型粉末香料）もある。このような方法により、本発明の香気凝縮物、香気凝縮物含有抽出物または香気凝縮物含有香料組成物は、用途に応じて適宜形態化処理を行い、香味付与剤として用いられる。 The thus obtained fragrance condensate, fragrance condensate-containing extract or fragrance condensate-containing fragrance composition is used as it is or in an edible solvent (ethanol, propylene glycol, glycerin, medium chain fatty acid triglyceride, Etc.) may be added or blended into the product as a further diluted state. As an addition method to the product, for example, a liquid can be sprayed on the product in a mist form and adsorbed. In addition, it can be used in any form such as an emulsified / soluble form, a powder form, and a granule form. As a method of morphogenesis, a known method (for example, the Patent Office Gazette, well-known / conventional technique collection (fragrance) part 1, 2, 3, 8 emulsification / solubilization, 89-98, January 29, 1999 Issuing; Patent Office Gazette, Known Technology Collection (Perfume) Part 1, 2, 3.9 Powder, Granulation, Mixing, pages 99-108, issued on January 29, 1999). For example, a synthetic surfactant such as polyglycerin fatty acid ester or a natural emulsifier such as lecithin may be used for emulsification / solubilization treatment by a known method to use as a water-soluble liquid flavor. In addition, after combination of an excipient such as saccharide, dextrin, starch and a synthetic surfactant such as polyglycerin fatty acid ester, or after blending any emulsifying excipient such as gum arabic, gelatin, casein, plant protein, , Homogenizer is used to make an emulsion, and this emulsion is further spray dried (spray dried powder flavor), freeze dried (freeze dried powder flavor), vacuum dried (vacuum dried powder flavor), etc. It may be used as a powdery or granular solid fragrance by a known method. In the method other than the above, it is also possible to obtain an adsorbent powder fragrance in which an aroma condensate is directly mixed and adsorbed in an excipient such as dextrin. There is also a method (lock-in type powder fragrance) in which a fragrance condensate-containing fragrance composition is powdered or granulated using an extrusion method. By such a method, the fragrance condensate, the fragrance condensate-containing extract or the fragrance condensate-containing fragrance composition of the present invention is appropriately shaped according to the application and used as a flavoring agent.
以下に実施例を挙げて本発明を具体的に説明するが、本発明は、これらより何ら限定されるものではなく、また、本発明の範囲を逸脱することなく様々な変更や修正を加えてもよい。なお、下記に記載する処方の単位は特に言及しない限り、“％”は“質量％”を意味し、組成比は質量比を表すものとする。 The present invention will be specifically described below with reference to examples. However, the present invention is not limited to these examples, and various changes and modifications are made without departing from the scope of the present invention. Also good. Unless otherwise stated, “%” means “mass%” and the composition ratio represents the mass ratio unless otherwise specified.
実施例１
直列に３本接続された抽出管に焙煎コーヒー豆（ブラジル産、中煎り（Ｌ値：２０））を粉砕して（粒度１２メッシュ）各抽出カラムに８００ｇずつ充填した。使用された焙煎コーヒー豆の全量は２４００ｇであった。焙煎コーヒー豆充填物は円柱の形状であり、高さ（Ｌ）と直径（Ｄ）の比（Ｌ／Ｄ）は３であった。また、直列に３本接続しているため、接続数をＮとした場合、Ｎ×Ｌ／Ｄは９となった。
第一抽出管下部から圧力０．８ＭＰａ下での飽和水蒸気を投入し第一抽出管上部から香気成分を含んだ飽和水蒸気を第一抽出管の蒸気出口と配管で接続された第二抽出管下部へ移行し、第二抽出管上部から香気成分を含んだ飽和水蒸気を第二抽出管の蒸気出口と配管で接続された第三抽出管下部へ移行し、第三抽出管上部から香気成分を含んだ蒸気を冷却熱交換器にて冷却して香気凝縮物２４００ｇを得た。第三抽出上部の蒸気温度を１４０℃に設定した。
Example 1
Roasted coffee beans (made in Brazil, medium roast (L value: 20)) were pulverized into three extraction tubes connected in series (particle size: 12 mesh), and 800 g each was packed in each extraction column. The total amount of roasted coffee beans used was 2400 g. The roasted coffee bean filling had a cylindrical shape, and the ratio (L / D) of height (L) to diameter (D) was 3. In addition, since three wires are connected in series, N × L / D is 9 when the number of connections is N.
The lower part of the second extraction pipe in which saturated steam at a pressure of 0.8 MPa is introduced from the lower part of the first extraction pipe and the saturated steam containing aroma components is connected from the upper part of the first extraction pipe to the steam outlet of the first extraction pipe. Saturated water vapor containing fragrance components from the upper part of the second extraction pipe is transferred to the lower part of the third extraction pipe connected by the steam outlet of the second extraction pipe and piping, and the fragrance components are contained from the upper part of the third extraction pipe. The steam was cooled with a cooling heat exchanger to obtain 2400 g of aroma condensate. The steam temperature at the top of the third extraction was set to 140 ° C.
比較例１
１本の実施例１と同サイズの抽出管に焙煎コーヒー豆（ブラジル産、中煎り（Ｌ値：２０））を粉砕して（粒度１２メッシュ）２４００ｇ充填した。後は、実施例１と同様に抽出管上部の蒸気温度を１４０℃に設定し香気凝縮物を２４００ｇ得た。
Comparative Example 1
In one extraction tube of the same size as in Example 1, roasted coffee beans (made in Brazil, medium roast (L value: 20)) were pulverized (particle size 12 mesh) and filled with 2400 g. Thereafter, the vapor temperature at the top of the extraction tube was set to 140 ° C. in the same manner as in Example 1 to obtain 2400 g of aroma condensate.
実施例２
直列に３本接続された抽出管に焙煎コーヒー豆（ブラジル産、中煎り（Ｌ値：２０））を粉砕して（粒度１２メッシュ）各抽出管に２４００ｇずつ充填した。使用された焙煎コーヒー豆の全量は７２００ｇであった。焙煎コーヒー豆充填物は円柱の形状であり、高さ（Ｌ）と直径（Ｄ）の比（Ｌ／Ｄ）は９であった。また、直列に３本接続しているため、接続数をＮとした場合、Ｎ×Ｌ／Ｄは２７となった。
第一抽出管下部から圧力０．８ＭＰａ下での飽和水蒸気を投入し第一抽出管上部から香気成分を含んだ飽和水蒸気を第一抽出管の蒸気出口と配管で接続された第二抽出管下部へ移行し、第二抽出管上部から香気成分を含んだ飽和水蒸気を第二抽出管の蒸気出口と配管で接続された第三抽出管下部へ移行し、第三抽出管上部から香気成分を含んだ蒸気を冷却熱交換器にて冷却して香気凝縮物７２００ｇを得た。第三抽出管上部の蒸気温度を１４０℃に設定した。
Example 2
Roasted coffee beans (made in Brazil, medium roast (L value: 20)) were crushed into three extraction tubes connected in series (particle size: 12 mesh), and 2400 g of each extraction tube was filled. The total amount of roasted coffee beans used was 7200 g. The roasted coffee bean filling had a cylindrical shape, and the ratio (L / D) of height (L) to diameter (D) was 9. In addition, since three are connected in series, N × L / D is 27 when the number of connections is N.
The lower part of the second extraction pipe in which saturated steam at a pressure of 0.8 MPa is introduced from the lower part of the first extraction pipe and the saturated steam containing aroma components is connected from the upper part of the first extraction pipe to the steam outlet of the first extraction pipe. Saturated water vapor containing fragrance components from the upper part of the second extraction pipe is transferred to the lower part of the third extraction pipe connected by the steam outlet of the second extraction pipe and piping, and the fragrance components are contained from the upper part of the third extraction pipe. The steam was cooled with a cooling heat exchanger to obtain 7200 g of aroma condensate. The vapor temperature at the top of the third extraction tube was set to 140 ° C.
比較例２
並列に３本接続された実施例１と同サイズの抽出管に焙煎コーヒー豆（ブラジル産、中煎り（Ｌ値：２０））を粉砕して（粒度１２メッシュ）各抽出管に２４００ｇずつ充填した。使用された焙煎コーヒー豆の全量は７２００ｇであった。後は、実施例２と同様に抽出管上部の蒸気温度を１４０℃に設定し香気凝縮物を７２００ｇ得た。
Comparative Example 2
Roasted coffee beans (made in Brazil, medium roast (L value: 20)) are crushed into an extraction tube of the same size as in Example 1 connected in parallel in Example 1 (particle size 12 mesh), and 2400 g of each extraction tube is filled. did. The total amount of roasted coffee beans used was 7200 g. Thereafter, the vapor temperature at the top of the extraction tube was set to 140 ° C. in the same manner as in Example 2 to obtain 7200 g of aroma condensate.
上記実施例１及び２、並びに比較例１及び２で得られた香気凝縮物を０．５％ずつ賦香した水溶液を調製した。比較例１を基準の３点（普通）として、香りとロースト香の強弱、及び香りと味の嗜好性について各香気凝縮物の官能評価を行った。９人のパネラーの平均点を表１に記載した。
○香り（強弱）
５−非常に強い ４−強い ３−普通 ２−弱い １−非常に弱い
○香り（嗜好性）
５−非常に良い ４−好み ３−普通 ２−悪い １−非常に悪い
○ロースト香（強弱）
５−非常に強い ４−強い ３−普通 ２−弱い １−非常に弱い
○味（嗜好性）
５−非常に良い ４−好み ３−普通 ２−悪い １−非常に悪い
An aqueous solution in which the fragrance condensate obtained in Examples 1 and 2 and Comparative Examples 1 and 2 was added by 0.5% each was prepared. Using Comparative Example 1 as a reference point (ordinary), sensory evaluation of each fragrance condensate was performed with respect to the intensity of fragrance and roast fragrance, and the preference of fragrance and taste. Table 1 shows the average score of nine panelists.
○ Scent (Strength)
5- Very strong 4- Strong 3- Normal 2- Weak 1- Very weak ○ Scent (preference)
5-Very good 4-Preference 3-Normal 2-Bad 1-Very bad ○ Roast incense (strong and weak)
5- Very strong 4- Strong 3- Normal 2- Weak 1- Very weak ○ Taste (preference)
5-very good 4-preference 3-normal 2-bad 1-very bad
表１
表１の結果の通り、３本の抽出管を直列に接続して香気凝縮物を回収している実施例１は、１本の抽出管を使用して香気凝縮物を回収している比較例１と比較して香り高い傾向にある。特にロースト香が高くなっており、香質が改善されている。
また、並列に３本接続された抽出管を使用して香気凝縮物を回収している比較例２と比較して直列に３本接続された抽出管を使用して香気凝縮物を回収している実施例２は全ての項目で高い数値となっており、大幅に香り強度と香質が改善されている。
As shown in Table 1, Example 1 in which three extraction tubes are connected in series to recover aroma condensate is a comparative example in which a single extraction tube is used to recover aroma condensate. Compared to 1, it tends to be fragrant. In particular, the roasted fragrance is high and the fragrance is improved.
Moreover, compared with the comparative example 2 which collect | recovers aroma condensate using the extraction pipe | tube connected 3 in parallel, it collect | recovers aroma condensate using the extraction pipe | tube connected 3 in series. In Example 2, the values are high in all items, and the fragrance intensity and fragrance are greatly improved.
実施例３
直列に２本接続された抽出管に半醗酵茶（福建省産）を各抽出管に５００ｇずつ充填した。使用された半醗酵茶の全量は１０００ｇであった。半醗酵茶充填物は円柱の形状であり、高さ（Ｌ）と直径（Ｄ）の比（Ｌ／Ｄ）は２．７であった。また、直列に２本接続しているため、接続数をＮとした場合、Ｎ×Ｌ／Ｄは５．４となった。
第一抽出管下部から圧力０．６５ＭＰａ下での飽和水蒸気を投入し第一抽出管上部から香気成分を含んだ飽和水蒸気を第一抽出管の蒸気出口と配管で接続された第二抽出管下部へ移行し、第二抽出管上部から香気成分を含んだ蒸気を冷却熱交換器にて冷却して香気凝縮物１０００ｇを得た。第二抽出カラム上部の蒸気温度を１２０℃に設定した。
Example 3
500 g of semi-fermented tea (produced in Fujian) was filled into each extraction tube connected in series to two extraction tubes. The total amount of semi-fermented tea used was 1000 g. The semi-fermented tea filling had a cylindrical shape, and the ratio (L / D) of height (L) to diameter (D) was 2.7. In addition, since two wires are connected in series, N × L / D is 5.4 when the number of connections is N.
Saturated steam at a pressure of 0.65 MPa is introduced from the lower part of the first extraction pipe, and saturated steam containing aroma components from the upper part of the first extraction pipe is connected to the steam outlet of the first extraction pipe by piping. Then, the steam containing the fragrance component was cooled from the upper part of the second extraction tube with a cooling heat exchanger to obtain 1000 g of fragrance condensate. The vapor temperature at the top of the second extraction column was set to 120 ° C.
比較例３
１本の実施例３と同サイズの抽出管に半醗酵茶（福建省産）を１０００ｇ充填した。後は、実施例３と同様に抽出管上部の蒸気温度を１２０℃に設定し香気凝縮物を１０００ｇ得た。
Comparative Example 3
One extraction tube of the same size as in Example 3 was filled with 1000 g of semi-fermented tea (produced in Fujian Province). Thereafter, the vapor temperature at the top of the extraction tube was set to 120 ° C. in the same manner as in Example 3 to obtain 1000 g of aroma condensate.
実施例４
直列に２本接続された抽出管に半醗酵茶（福建省産）を各抽出管に１５００ｇずつ充填した。使用された半醗酵茶の全量は３０００ｇであった。半醗酵茶充填物は円柱の形状であり、高さ（Ｌ）と直径（Ｄ）の比（Ｌ／Ｄ）は８．１であった。また、直列に２本接続しているため、接続数をＮとした場合、Ｎ×Ｌ／Ｄは１６．２となった。
第一抽出管下部から圧力０．６５ＭＰａ下での飽和水蒸気を投入し第一抽出管上部から香気成分を含んだ飽和水蒸気を第一抽出管の蒸気出口と配管で接続された第二抽出管下部へ移行し、第二抽出管上部から香気成分を含んだ蒸気を冷却熱交換器にて冷却して香気凝縮物３０００ｇを得た。第二抽出管上部の蒸気温度を１２０℃に設定した。
Example 4
Semi-fermented tea (produced by Fujian) was filled in 1500 g of each extraction tube in two extraction tubes connected in series. The total amount of semi-fermented tea used was 3000 g. The semi-fermented tea filling had a cylindrical shape, and the ratio (L / D) of height (L) to diameter (D) was 8.1. In addition, since two wires are connected in series, N × L / D is 16.2 when the number of connections is N.
Saturated steam at a pressure of 0.65 MPa is introduced from the lower part of the first extraction pipe, and saturated steam containing aroma components from the upper part of the first extraction pipe is connected to the steam outlet of the first extraction pipe by piping. The steam containing the fragrance component was cooled from the upper part of the second extraction tube with a cooling heat exchanger to obtain 3000 g of fragrance condensate. The vapor temperature at the top of the second extraction tube was set to 120 ° C.
比較例４
並列に２本接続された実施例３と同サイズの抽出管に半醗酵茶（福建省産）を各抽出管に１５００ｇずつ充填した。使用された半醗酵茶の全量は３０００ｇであった。後は、実施例４と同様に抽出管上部の蒸気温度を１２０℃に設定し香気凝縮物を３０００ｇ得た。
Comparative Example 4
Semi-fermented tea (produced by Fujian Province) was filled into each extraction tube in an amount of 1500 g in an extraction tube of the same size as in Example 3 connected in parallel. The total amount of semi-fermented tea used was 3000 g. Thereafter, the vapor temperature at the top of the extraction tube was set to 120 ° C. in the same manner as in Example 4 to obtain 3000 g of aroma condensate.
上記実施例３及び４、並びに比較例３及び４で得られた香気凝縮物を０．５％ずつ賦香した水溶液を調製した。結果は、２本の抽出管を直列に接続して香気凝縮物を回収している実施例３は、１本の抽出管を使用して香気凝縮物を回収している比較例３と比較して香り高い傾向にあった。特にフローラル香が高くなっており、香質が改善されていた。
また、並列に２本接続された抽出管を使用して香気凝縮物を回収している比較例４と比較して直列に２本接続された抽出管を使用して香気凝縮物を回収している実施例４は、大幅にフローラル香が高くなっており、香り力価と香質が改善されていた。
An aqueous solution in which the fragrance condensate obtained in Examples 3 and 4 and Comparative Examples 3 and 4 was added by 0.5% each was prepared. As a result, Example 3 in which two extraction tubes are connected in series to recover aroma condensate is compared with Comparative Example 3 in which a single extraction tube is used to recover aroma condensate. And scented. The floral fragrance was particularly high, and the fragrance was improved.
Moreover, compared with the comparative example 4 which collect | recovers aroma condensate using the extraction pipe | tube connected 2 in parallel, it collect | recovers aroma condensate using the extraction pipe | tube connected 2 in series. In Example 4, the floral fragrance was significantly increased, and the fragrance titer and fragrance were improved.
実施例５
直列に３本接続された抽出管に黒胡麻を各抽出管に１０００ｇずつ充填した。使用された黒胡麻の全量は３０００ｇであった。黒胡麻充填物は円柱の形状であり、高さ（Ｌ）と直径（Ｄ）の比（Ｌ／Ｄ）は２．３であった。また、直列に３本接続しているため、接続数をＮとした場合、Ｎ×Ｌ／Ｄは６．９となった。
第一抽出管下部から圧力０．８ＭＰａ下での飽和水蒸気を投入し第一抽出管上部から香気成分を含んだ飽和水蒸気を第一抽出管の蒸気出口と配管で接続された第二抽出管下部へ移行し、第二抽出管上部から香気成分を含んだ飽和水蒸気を第二抽出管の蒸気出口と配管で接続された第三抽出管下部へ移行し、第三抽出管上部から香気成分を含んだ蒸気を冷却熱交換器にて冷却して香気凝縮物３０００ｇを得た。第三抽出上部の蒸気温度を１４０℃に設定した。
Example 5
1000 g of black sesame was filled in each extraction tube in three extraction tubes connected in series. The total amount of black sesame used was 3000 g. The black sesame filling was in the shape of a cylinder, and the ratio (L / D) of height (L) to diameter (D) was 2.3. In addition, since three wires are connected in series, N × L / D is 6.9 when the number of connections is N.
The lower part of the second extraction pipe in which saturated steam at a pressure of 0.8 MPa is introduced from the lower part of the first extraction pipe and the saturated steam containing aroma components is connected from the upper part of the first extraction pipe to the steam outlet of the first extraction pipe. Saturated water vapor containing fragrance components from the upper part of the second extraction pipe is transferred to the lower part of the third extraction pipe connected by the steam outlet of the second extraction pipe and piping, and the fragrance components are contained from the upper part of the third extraction pipe. The steam was cooled with a cooling heat exchanger to obtain 3000 g of aroma condensate. The steam temperature at the top of the third extraction was set to 140 ° C.
比較例５
１本の実施例５と同サイズの抽出管に黒胡麻を３０００ｇ充填した。後は、実施例５と同様に抽出管上部の蒸気温度を１４０℃に設定し香気凝縮物を３０００ｇ得た。
Comparative Example 5
One extraction tube of the same size as in Example 5 was filled with 3000 g of black sesame. Thereafter, the vapor temperature at the top of the extraction tube was set to 140 ° C. in the same manner as in Example 5 to obtain 3000 g of aroma condensate.
実施例６
直列に３本接続された抽出管に黒胡麻を各抽出管に３０００ｇずつ充填した。使用された黒胡麻の全量は９０００ｇであった。黒胡麻充填物は円柱の形状であり、高さ（Ｌ）と直径（Ｄ）の比（Ｌ／Ｄ）は６．９であった。また、直列に３本接続しているため、接続数をＮとした場合、Ｎ×Ｌ／Ｄは２０．７となった。
第一抽出管下部から圧力０．８ＭＰａ下での飽和水蒸気を投入し第一抽出管上部から香気成分を含んだ飽和水蒸気を第一抽出管の蒸気出口と配管で接続された第二抽出管下部へ移行し、第二抽出管上部から香気成分を含んだ飽和水蒸気を第二抽出管の蒸気出口と配管で接続された第三抽出管下部へ移行し、第三抽出管上部から香気成分を含んだ蒸気を冷却熱交換器にて冷却して香気凝縮物９０００ｇを得た。第三抽出管上部の蒸気温度を１４０℃に設定した。
Example 6
Three extraction tubes connected in series were filled with 3000 g of black sesame in each extraction tube. The total amount of black sesame used was 9000 g. The black sesame filler had a cylindrical shape, and the ratio (L / D) of height (L) to diameter (D) was 6.9. In addition, since three wires are connected in series, N × L / D is 20.7 when the number of connections is N.
The lower part of the second extraction pipe in which saturated steam at a pressure of 0.8 MPa is introduced from the lower part of the first extraction pipe and the saturated steam containing aroma components is connected from the upper part of the first extraction pipe to the steam outlet of the first extraction pipe. Saturated water vapor containing fragrance components from the upper part of the second extraction pipe is transferred to the lower part of the third extraction pipe connected by the steam outlet of the second extraction pipe and piping, and the fragrance components are contained from the upper part of the third extraction pipe. The steam was cooled with a cooling heat exchanger to obtain 9000 g of aroma condensate. The vapor temperature at the top of the third extraction tube was set to 140 ° C.
比較例６
並列に３本接続された実施例６と同サイズの抽出管に黒胡麻を各抽出カラムに３０００ｇずつ充填した。使用された黒胡麻の全量は９０００ｇであった。後は、実施例６と同様に抽出管上部の蒸気温度を１４０℃に設定し香気凝縮物を９０００ｇ得た。
Comparative Example 6
Three grams of black sesame was packed into each extraction column in an extraction tube of the same size as in Example 6 connected in parallel. The total amount of black sesame used was 9000 g. Thereafter, the vapor temperature at the top of the extraction tube was set to 140 ° C. in the same manner as in Example 6 to obtain 9000 g of aroma condensate.
上記実施例５及び６、並びに比較例５及び６で得られた香気凝縮物を０．５％ずつ賦香した水溶液を調製した。結果は、３本の抽出管を直列に接続して香気凝縮物を回収している実施例５は、１本の抽出管を使用して香気凝縮物を回収している比較例５と比較して香り高い傾向にあった。特に胡麻の香ばしい香りが強くなっており、香質が改善されていた。
また、並列に３本接続された抽出管を使用して香気凝縮物を回収している比較例６と比較して直列に３本接続された抽出管を使用して香気凝縮物を回収している実施例６は、大幅に胡麻の香ばしい香りが強くなっており、香り力価と香質が改善されていた。
An aqueous solution in which the fragrance condensate obtained in Examples 5 and 6 and Comparative Examples 5 and 6 was added by 0.5% was prepared. As a result, Example 5 in which three extraction tubes are connected in series to collect aroma condensate is compared with Comparative Example 5 in which a single tube is used to collect aroma condensate. And scented. In particular, the fragrant scent of sesame was strong and the fragrance was improved.
Moreover, compared with the comparative example 6 which collect | recovers a fragrance condensate using the extraction pipe | tube connected 3 in parallel, it collect | recovers fragrance | flavor condensates using the 3 extraction pipe | tube connected in series. In Example 6, the fragrant scent of sesame was greatly enhanced, and the scent titer and fragrance were improved.
実施例７
実施例２に記載の方法で香気凝縮物７２００ｇを得た。前記香気凝縮物を得た後の嗜好性原料から１５０℃の温水を用いて抽出管内を０．６ＭＰａの加圧状態で抽出し抽出物７２００ｇ（Ｂｒｉｘ２０）を得た。
前記香気凝縮物７２００ｇと前記抽出物７２００ｇをブレンドし、香気凝縮物含有の抽出物１４４００ｇを得た。
Example 7
By the method described in Example 2, 7200 g of a fragrance condensate was obtained. The inside of the extraction tube was extracted from the palatability material after obtaining the aroma condensate with 150 ° C. hot water in a pressurized state of 0.6 MPa to obtain 7200 g of extract (Brix20).
7200 g of the fragrance condensate and 7200 g of the extract were blended to obtain 14400 g of an extract containing the fragrance condensate.
比較例７
比較例２に記載の方法で香気凝縮物７２００ｇを得た。前記香気凝縮物を得た後の嗜好性原料から１５０℃の温水を用いて抽出管内を０．６ＭＰａの加圧状態で抽出し抽出物７２００ｇ（Ｂｒｉｘ２０）を得た。
前記香気凝縮物７２００ｇと前記抽出物７２００ｇをブレンドし、香気凝縮物含有の抽出物１４４００ｇを得た。
Comparative Example 7
By the method described in Comparative Example 2, 7200 g of aroma condensate was obtained. The inside of the extraction tube was extracted from the palatability material after obtaining the aroma condensate with 150 ° C. hot water in a pressurized state of 0.6 MPa to obtain 7200 g of extract (Brix20).
7200 g of the fragrance condensate and 7200 g of the extract were blended to obtain 14400 g of an extract containing the fragrance condensate.
実施例７で得られた香気凝縮物含有の抽出物、および比較例７で得られた香気凝縮物含有の抽出物を水でＢｒｉｘ１．０に希釈して評価したところ、実施例７は比較例７と比較して香りの強度、香質が大幅に改善されており、特にロースト香が強くなっていた。 The extract containing the aromatic condensate obtained in Example 7 and the extract containing the aromatic condensate obtained in Comparative Example 7 were evaluated by diluting with water to Brix 1.0. Compared with 7, the strength and fragrance of the scent were greatly improved, and the roasted scent was particularly strong.
実施例８
焙煎コーヒー豆（ブラジル産、中煎り（Ｌ値：２０））５０ｇを粉砕した（粒度２４メッシュ）後に９５℃の温水にて常圧でドリップ抽出し、ドリップコーヒー１０００ｇ（Ｂｒｉｘ１．３）を得た。
上記ドリップコーヒーに実施例２に記載の香気凝縮物を０．３％添加した後、レトルト殺菌（１２１℃、１０分）してコーヒー飲料を得た。
Example 8
50 g of roasted coffee beans (Brazil, medium roast (L value: 20)) were pulverized (particle size: 24 mesh) and then drip extracted with warm water at 95 ° C. under normal pressure to obtain 1000 g of drip coffee (Brix 1.3). It was.
After adding 0.3% of the aromatic condensate described in Example 2 to the drip coffee, retort sterilization (121 ° C., 10 minutes) gave a coffee beverage.
比較例８
焙煎コーヒー豆（ブラジル産、中煎り（Ｌ値：２０））５０ｇを粉砕した（粒度２４メッシュ）後に９５℃の温水にて常圧でドリップ抽出し、ドリップコーヒー１０００ｇ（Ｂｒｉｘ１．３）を得た。
上記ドリップコーヒーに比較例２に記載の香気凝縮物を０．３％添加した後、レトルト殺菌（１２１℃、１０分）してコーヒー飲料を得た。
Comparative Example 8
50 g of roasted coffee beans (Brazil, medium roast (L value: 20)) were pulverized (particle size: 24 mesh) and then drip extracted with warm water at 95 ° C. under normal pressure to obtain 1000 g of drip coffee (Brix 1.3). It was.
After adding 0.3% of the fragrance condensate described in Comparative Example 2 to the drip coffee, retort sterilization (121 ° C., 10 minutes) gave a coffee beverage.
実施例８で得られた香気凝縮物含有のコーヒー飲料、および比較例８で得られたコーヒー飲料を評価したところ、実施例８は比較例８と比較して香りの強度、香質が大幅に改善されており、特にロースト香が強くなっていた。 When the coffee beverage containing the aromatic condensate obtained in Example 8 and the coffee beverage obtained in Comparative Example 8 were evaluated, Example 8 has a significantly stronger scent strength and flavor than Comparative Example 8. It has been improved, especially the roasted scent.
実施例９
実施例２で得られた香気凝縮物を含有するコーヒー香料組成物を下記配合にて調整した。
The coffee fragrance composition containing the fragrance condensate obtained in Example 2 was prepared by the following formulation.
比較例９
実施例２で得られた香気凝縮物を比較例２で得られた香気凝縮物に置き換える以外は実施例９と同様の配合にてコーヒー香料組成物を得た。
Comparative Example 9
A coffee fragrance composition was obtained with the same composition as in Example 9, except that the fragrance condensate obtained in Example 2 was replaced with the fragrance condensate obtained in Comparative Example 2.
実施例９で得られた香気凝縮物を含有するコーヒー香料組成物と比較例９で得られた香気凝縮物を含有するコーヒー香料組成物を水に０．１％賦香して評価したところ、実施例９は比較例９と比較して香りの強度、香質が大幅に改善されており、特にロースト香が強くなっていた。 The coffee fragrance composition containing the fragrance condensate obtained in Example 9 and the coffee fragrance composition containing the fragrance condensate obtained in Comparative Example 9 were evaluated by adding 0.1% water to the water. In Example 9, the scent strength and fragrance were significantly improved as compared with Comparative Example 9, and the roasted scent was particularly strong.
実施例１０（コーヒーフリスの調整方法）
イオン交換水２７０ｇにグラニュー糖５３５ｇ、デキストリン４３７ｇを溶解し、１２０℃まで加熱して溶解物を得た。実施例９で得られたコーヒー香料組成物５０ｇを前記溶解物に撹拌しながら添加し、均一となったこところで−１０℃のイソプロピルアルコールを入れた冷却槽中に押し出し、撹拌しながら２０〜６０メッシュの大きさになるように切断した。次いで、イソプロピルアルコールを分離して真空減圧乾燥機で減圧乾燥しコーヒー粉末香料組成物（ロックイン型粉末香料）８００ｇを得た。
Example 10 (Adjustment method of coffee Fris)
In 270 g of ion-exchanged water, 535 g of granulated sugar and 437 g of dextrin were dissolved and heated to 120 ° C. to obtain a dissolved product. 50 g of the coffee fragrance composition obtained in Example 9 was added to the above melted product with stirring, and when it became uniform, it was extruded into a cooling tank containing -10 ° C isopropyl alcohol, and stirred with stirring at 20 to 60 mesh. It cut | disconnected so that it might become the magnitude | size. Next, isopropyl alcohol was separated and dried under reduced pressure using a vacuum reduced pressure dryer to obtain 800 g of a coffee powder fragrance composition (lock-in type powder fragrance).
比較例１０
実施例９で得られたコーヒー香料組成物を比較例９で得られたコーヒー香料組成物に置き換える以外は実施例１０と同様に処理してコーヒー粉末香料組成物を得た。
Comparative Example 10
A coffee powder fragrance composition was obtained in the same manner as in Example 10 except that the coffee fragrance composition obtained in Example 9 was replaced with the coffee fragrance composition obtained in Comparative Example 9.
実施例１１（コーヒーフリス含有のインスタントコーヒーの調整方法）
市販のインスタントコーヒー（ネスカフェ ゴールドブレンド）２００ｇに実施例１０で得られたコーヒー粉末香料組成物１４ｇとを均一になるまで混合し、インスタントコーヒー２１４ｇを得た。
Example 11 (Method for preparing instant coffee containing coffee fris)
200 g of commercially available instant coffee (Nescafe Gold Blend) was mixed with 14 g of the coffee powder fragrance composition obtained in Example 10 until uniform to obtain 214 g of instant coffee.
比較例１１
実施例１０で得られたコーヒー粉末香料組成物を比較例１０で得られたコーヒー粉末香料組成物に置き換える以外は実施例１１と同様に処理してインスタントコーヒーを得た。
Comparative Example 11
Instant coffee was obtained by treating in the same manner as in Example 11 except that the coffee powder flavor composition obtained in Example 10 was replaced with the coffee powder flavor composition obtained in Comparative Example 10.
実施例１１で得られたインスタントコーヒー及び比較例１１で得られたインスタントコーヒーを、インスタントコーヒー２ｇとお湯１４０ｍＬとでコーヒー飲料を調製して評価したところ、実施例１１は比較例１１と比較して香りの強度、香質が大幅に改善されており、特にロースト香りが強くなっていた。 When the instant coffee obtained in Example 11 and the instant coffee obtained in Comparative Example 11 were evaluated by preparing a coffee beverage with 2 g of instant coffee and 140 mL of hot water, Example 11 was compared with Comparative Example 11. The intensity and fragrance of the scent were greatly improved, and the roasted scent was particularly strong.
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