JP2017051126A - Flavor composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a flavor that abundantly contains a wide variety of flavor ingredients generated during the roasting of wheat seeds, such as wheat, barley, rye, pearl barley and oat, or malts which could not be obtained by conventional methods.MEANS FOR SOLVING THE PROBLEM: The method for producing flavor is characterized in bringing seeds of wheat such as wheat, barley, rye, pearl barley and oat, or malts into contact with an organic solvent having a normal pressure boiling point of 180°C or more, at 130°C to 200°C.SELECTED DRAWING: None

Description

In the present invention, wheat seeds or malt such as wheat, barley, rye, corn, buckwheat, etc. are heated to a high temperature in an organic solvent, and aroma components and taste components (hereinafter, both components are collectively referred to as flavor components). ) And a method for producing the same.

Foods and beverages that use wheat seeds or malt such as wheat, barley, rye, hato and soba are used in various foods and beverages such as barley tea and beer, bread, noodles and confectionery around the world. It is used for things.

In recent years, with the diversity of consumer preferences, the development of foods and drinks characterized by aroma and taste has been demanded. Among them, foods and beverages made using roasted wheat seeds or malt cause chemical reactions such as the Maillard reaction to the ingredients contained in the plant due to roasting, and have a high taste and flavor. Is known to be obtained. Various research and development have been made so far to obtain a flavor containing abundant aroma and taste components.

So far, a method of obtaining a wheat extract having a highly savory aroma and taste by a heat treatment exemplified by roasting treatment has been known. For example, an extract obtained by roasting barley malt with a normal dry roaster and extracting with water (Patent Document 1), an extract obtained by treating barley malt at 120 ° C. to 150 ° C. with warm water (Patent Document 2) Etc. have been reported. However, in the method of obtaining the extract described in Patent Document 1, after roasting with a dry roaster, extraction is performed at room temperature using water, but the amount of the obtained flavor component is unknown. In the method of obtaining the extract described in Patent Document 2, although it is heated in warm water and the low boiling point flavor component does not volatilize and the Maillard reaction is likely to occur, the component obtained by this method has a general molecular weight. Compared to other aroma components, it is orders of magnitude larger. Therefore, it is generally unknown whether a useful flavor component having a molecular weight of several hundred or less is contained. Further, it has been pointed out that the flavor is lowered when the heating temperature exceeds 150 ° C. In addition, there is a problem that mass production is difficult because the apparatus includes a process performed under a pressurized condition.

Further, in these methods of Patent Document 1 and Patent Document 2, it is presumed that a hydrophilic component is extracted in many ways because the extraction solvent is only water, but the flavor component is hydrophobic. There is a problem that these hydrophobic components are not sufficiently extracted. First, a mixed solvent of water and organic solvent is added to the roasted plant raw material, and the raw material is pulverized in a liquid to produce a slurry. Next, the slurry is introduced into a gas-liquid countercurrent contact device. However, a method for producing a roasted plant flavor from a condensed liquid is disclosed (Patent Document 3), but a gas-liquid countercurrent contact device is used. It is not convenient.

In addition, various methods for obtaining flavor components from wheat seeds or malt have been proposed, but there are still many problems in the method for obtaining various flavor components.

Japanese Patent No. 2860629 Japanese Patent No. 5687426 JP 2013-244007 A

An object of the present invention is to obtain a wide variety of highly-flavored and rich flavor components efficiently from wheat seeds such as wheat, barley, rye, corn and buckwheat, or malt.

The inventors of the present invention contact a wheat seed or malt with an organic solvent having a boiling point of 180 ° C. or higher under normal pressure, heat the liquid (wheat extract part) obtained by eluting the flavor component into the organic solvent, Each of the liquids (wheat aroma part) obtained by distilling a low boiling point component that volatilizes in a small amount during the heating of the organic solvent, and / or flavor that is a mixture of them is rich in flavor components with high taste characteristics As a result of finding out that it was included and conducting extensive research, the present invention was completed.

That is, the present invention is as follows.

[1] One or two or more wheat seeds or malt selected from the group of wheat, barley, barley malt, rye, hard wheat and buckwheat, and an organic solvent having a boiling point of 180 ° C. or higher under normal pressure as permitted by the Food Sanitation Law Containing a cooling liquid after heating to 130 ° C. to 200 ° C. and a distillate of a gas volatilized during heating of the organic solvent, alone or as a mixture
[2] The flavor according to [1], wherein the wheat seeds are barley.
[3] The flavor according to [1], wherein the malt is barley malt
[4] The flavor according to any one of [1] to [3], wherein the organic solvent is propylene glycol and / or glycerin.
[5] The flavor according to any one of [1] to [4], wherein the organic solvent is glycerin.
[6] The flavor according to any one of [1] to [5], wherein the ratio of the organic solvent is 0.5 to 20 parts by weight relative to 1.0 part by weight of wheat seeds or malt.
[7] The flavor according to any one of [1] to [6], which is a water and / or ethanol addition solution of the organic solvent.
[8] The flavor according to any one of [1] to [7], which is a water and / or ethanol distillate obtained by solid-liquid separation of the organic solvent water and / or ethanol addition liquid.
[9] The method for producing a flavor according to any one of [1] to [8]
[10] A food or drink containing the flavor according to any one of [1] to [8]

The flavor obtained in the present invention contains more flavor components than the flavor extracted from wheat seed or malt roasted by dry roasting that is generally performed, and has a rich scent.

Moreover, it is advantageous in that it does not require a special device and can be operated under normal pressure.

Examples of wheat seeds used in the present invention include wheat, barley, rye, hato and oats, and wheat is further classified into varieties such as bread wheat and durum wheat. It is classified into varieties such as barley. Any of these varieties may be used. These seeds may be in the form of husk grains or polished wheat, but husk grains are preferred. The barley includes pressed barley, round barley or white barley. These seeds may be milled by a method known per se. The malt used in the present invention is preferably malt germinated by giving appropriate moisture and oxygen to the wheat seeds.

The wheat seeds or malt used in the present invention may be roasted or used without roasting. For example, in the case of wheat seeds, shell grains may be used by hand roasting, and in barley malt, roasted malt made by dry roasting brewing malt, called caramel malt in which malt is heated and sugar content is changed to caramel Roasted malt may be used. The roasting may be a method known per se, for example, hot air roasting, sand roasting roasting, far-infrared roasting, open kettle roasting, rotary drum roasting, medium roasting, etc. May be.

In the present invention, the flavor is a liquid containing a flavor component, and includes a mixture of a wheat extract part and a wheat aroma part, or a mixture of both. A wheat extract part means the thing containing the liquid obtained by extracting the flavor component eluted in the organic solvent. Moreover, the wheat aroma part means what contains the liquid obtained by distilling the fragrance | flavor and taste component which volatilized in the process of heating an organic solvent.

The following steps can be used to obtain the flavor of the present invention from wheat seeds or malt.

<Step 1. Process of contacting wheat seed or malt with organic solvent>
A heat-resistant container is prepared to bring the wheat seed or malt into contact with the organic solvent. The heat-resistant container may be a steam reflux type or a steam fractionation type. Put wheat seed or malt and organic solvent in a heat-resistant container and mix.

The organic solvent to be used is not particularly limited as long as it is acceptable under the Food Sanitation Law, in other words, an organic solvent having a boiling point of 180 ° C. or higher under normal pressure, which is approved for use as a food or food additive. Propylene glycol (boiling point 188.2 ° C), glycerin (boiling point 290 ° C), triacetin (boiling point 259 ° C), medium chain fatty acid triglyceride (MCT; boiling point 456 ° C; for example, trade name ODO; registered trademark); Nisshin Oilio Group Co., Ltd.), triethyl citrate (TEC; boiling point 294 ° C.), diethyl sebacate (DES; boiling point 312 ° C.), and the like. Among these, propylene glycol, glycerin, triacetin, and MCT are preferable, and propylene glycol and glycerin are more preferable. These organic solvents can be used alone or in combination of two or more.

The mixing ratio of the wheat seed or malt and the organic solvent is usually 0.5 to 20 parts by weight, preferably 0.5 to 10 parts by weight of the organic solvent with respect to 1 part by weight of the wheat seed or malt. More preferably, it is 1 to 5 parts by weight.

The mixture of the wheat seed or malt and the organic solvent is preferably heated, and the heating temperature is usually about 130 ° C to about 200 ° C, preferably about 150 ° C to about 200 ° C, more preferably 180 ° C to 200 ° C. is there. The heating time varies depending on the type of wheat seed or malt, the amount of the organic solvent, and the type of the organic solvent, and it is preferable to continue the heating until the desired flavor component is obtained. As the heating means, a mantle heater, an oil bath, a salt bath, an electric heater or the like can be used. At this time, it is preferable to stir the mixture so that it can be heated uniformly. Although the heating time varies depending on the amount of the organic solvent, it is usually 0 after rising to an arbitrary temperature (usually about 130 ° C. to 200 ° C., preferably about 150 ° C. to about 200 ° C., more preferably 180 ° C. to 200 ° C.). About 5 to 6 hours (for example, 30 minutes, 1 hour, 2 hours, 4 hours, 6 hours, etc.), preferably about 0.5 to 2 hours (for example, 30 minutes, 1 hour, 2 hours).
The mixture after heating is preferably cooled to 70 ° C. to room temperature. Examples of the cooling method include natural cooling, water cooling, and ice cooling, but natural cooling is preferable.

The gas phase during heating of the wheat seed or the mixture of the malt and the organic solvent is cooled using a condenser such as a Liebig condenser, a Dimroth condenser, an Allen condenser, a Graham condenser, etc. The liquid (wheat aroma part) obtained by fractionating the distillate can be used as the flavor of the present invention.

<Step 2. Step of diluting the mixture obtained in step 1>
After heating, it is preferable to dilute the cooled mixture by adding water or ethanol alone or by adding a solvent in which water and ethanol are mixed. The water used here may be purified water or tap water, but purified water is preferred. As an example of the water / ethanol mixed solvent, 95% ethanol can be preferably used.

The ratio of the mixture to water and / or ethanol is 0.1 to 10 parts by weight of water and / or ethanol, preferably 0.1 to 2 parts by weight, more preferably 0.2 to 1 part by weight, based on 1 part by weight of the mixture. Part.

The method for adding water and / or ethanol is not particularly limited as long as the mixture is diluted uniformly.

<Step 3. Solid-liquid separation process>
It is preferred to separate the diluted mixture obtained in step 2 into a solid part and a liquid part. As a separation method, natural filtration, pressure filtration, suction filtration, or the like can be used as appropriate, or a combination thereof can be used. Examples of natural filtration include filter paper filtration and filter filtration. Examples of the pressure filtration include a method using compressed air, a compressor, and the like. Examples of the suction filtration include a method using Nutsche and the like. Further, solid-liquid separation may be performed using a centrifuge.

The liquid (wheat extract part) obtained in step 3 can be used as it is as the flavor of the present invention. Moreover, you may concentrate the obtained liquid. Concentration methods include vacuum concentration and membrane concentration.

In the present invention, step 2 can be omitted. In this case, the mixture cooled in step 1 can be directly solid-liquid separated in step 3.

Moreover, the liquid (wheat aroma part) obtained at the process 1 and the liquid (wheat extract part) obtained at the process 3 can also be mixed and used.

The flavor of the present invention contains more flavor components than those extracted at low temperatures.

  The flavor of the present invention may be mixed with other water-soluble fragrances to make an essence, or mixed with oil-soluble fragrances to make oil. Further, it may be processed by any method such as spray drying, freeze drying, emulsification, and the like, but may be a fragrance preparation such as tincture, powder, and cloudy, but is not limited thereto.

  Moreover, this invention provides the food / beverage products containing the said flavor of this invention further. In addition to beverages such as tea, juice, non-alcoholic beer, beer, sparkling liquor, whiskey, liqueur, etc., foods such as rice, rice cake, bread, ramen, pasta, udon, somen, pizza, naan, baked goods Although it can illustrate, it is not limited to these.

EXAMPLES Hereinafter, the present invention will be specifically described by way of examples, but these examples do not limit the present invention.

<Example 1>
A mixture of 100 g of “coarse ground caramel malt (manufactured by Asahi Beer Malt)” and 150 g of glycerin in a 500 mL four-necked flask was heated and stirred to 130 ° C. After the internal temperature reached 130 ° C, the mixture was further stirred for 30 minutes, and then the mixture was cooled to 40 ° C by natural cooling. To the mixture, 250 g of 95% alcohol was added and stirred, and the solid content was removed by suction filtration with Nutsche. The obtained liquid was concentrated with an evaporator to obtain 88.3 g of a liquid (wheat extract part).

<Example 2>
A mixture of 100 g of “coarse ground caramel malt (manufactured by Asahi Beer Malt)” and 150 g of glycerin in a 500 mL 4-neck flask was heated and stirred to 150 ° C. After the internal temperature reached 150 ° C., the mixture was continuously stirred for 30 minutes, and then the mixture was cooled to 40 ° C. by natural cooling. To the mixture, 250 g of 95% alcohol was added and stirred, and then suction filtered with Nutsche to remove solids. The obtained liquid was concentrated with an evaporator to obtain 81.9 g of a liquid (wheat extract part).

<Example 3>
A mixture in which 100 g of “coarse ground caramel malt (manufactured by Asahi Beer Malt)” and 150 g of glycerin were placed in a 500 mL four-necked flask was heated to 180 ° C. with stirring. After the internal temperature reached 180 ° C., the mixture was continuously stirred for 30 minutes, and then the mixture was cooled to 40 ° C. by natural cooling. To the mixture, 250 g of 95% alcohol was added and stirred, and then suction filtered with Nutsche to remove solids. The obtained liquid was concentrated with an evaporator to obtain 94.9 g of a liquid (wheat extract part).
Moreover, 4.3 g of liquid (wheat aroma part) which distilled the vapor phase under heating by cooling with the Jimroth cooler was obtained.
From here, 94.9 g of the wheat extract part and 4.3 g of the wheat aroma part were mixed and stirred to prepare a flavor.

<Example 4>
A mixture of 100 g of “coarse ground caramel malt (manufactured by Asahi Beer Malt)” and 150 g of propylene glycol in a 500 mL 4-neck flask was heated and stirred to 180 ° C. After the internal temperature reached 180 ° C., the mixture was continuously stirred for 30 minutes, and then the mixture was cooled to 40 ° C. by natural cooling. To the mixture was added 50 g of 95% alcohol, and the mixture was stirred and suction filtered with Nutsche to remove solids. The obtained liquid was concentrated with an evaporator to obtain 92.8 g of a liquid (wheat extract part).
In addition, 9.6 g of a liquid (wheat aroma part) obtained by cooling and distilling the gas phase during heating with a Dimroth cooler was obtained.
From here, 92.8 g of wheat extract part and 9.6 g of wheat aroma part were mixed and stirred to prepare a flavor.

<Example 5>
A mixture of 100 g of “coarse ground caramel malt (manufactured by Asahi Beer Malt)”, 75 g of glycerin and 75 g of propylene glycol in a 500 mL four-necked flask was heated to 180 ° C. with stirring. After the internal temperature reached 180 ° C., the mixture was continuously stirred for 30 minutes, and then the mixture was cooled to 40 ° C. by natural cooling. To the mixture, 250 g of 95% alcohol was added and stirred, and then suction filtered with Nutsche to remove solids. The obtained liquid was concentrated with an evaporator to obtain 97.8 g of a liquid (wheat extract part).
In addition, 12.6 g of a liquid (wheat aroma portion) obtained by cooling and distilling the gas phase during heating with a Jimroth cooler was obtained.
From this, 97.8 g of the wheat extract part and 12.6 g of the wheat aroma part were mixed and stirred to prepare a flavor.

<Example 6>
A mixture of 100 g of “coarse ground caramel malt (manufactured by Asahi Beer Malt)” and 150 g of glycerin in a 500 mL four-necked flask was heated and stirred to 200 ° C. After the internal temperature reached 200 ° C., the mixture was continuously stirred for 30 minutes, and then the mixture was cooled to 40 ° C. by natural cooling. To the mixture, 250 g of 95% alcohol was added and stirred, and then suction filtered with Nutsche to remove solids. The obtained liquid was concentrated by an evaporator to obtain 105.2 g of a liquid (wheat extract part).
In addition, 9.6 g of a liquid (wheat aroma part) obtained by cooling and distilling the gas phase during heating with a Dimroth cooler was obtained.
From here, 105.2 g of wheat extract part and 9.6 g of wheat aroma part were mixed and stirred to prepare a flavor.

<Example 7>
A mixture of 100 g of “barley (organically cultivated orzoperlate) (La Terra e il Cello, Japan)” and 150 g of glycerin in a 500 mL 4-neck flask was heated and stirred to 130 ° C. After the internal temperature reached 130 ° C., the mixture was continuously stirred for 30 minutes, and then the mixture was cooled to 60 ° C. by natural cooling. To the mixture, 250 g of 95% alcohol was added and stirred, and then suction filtered with Nutsche to remove solids. The obtained liquid was concentrated with an evaporator to obtain 101.7 g of a liquid (wheat extract part).

<Example 8>
A mixture of 100 g of “barley (organically cultivated orzoperlate) (La Terra e il Cello, Japan)” and 150 g of glycerin in a 500 mL 4-neck flask was heated and stirred to 180 ° C. After the internal temperature reached 180 ° C., the mixture was continuously stirred for 30 minutes, and then the mixture was cooled to 60 ° C. by natural cooling. To the mixture, 250 g of 95% alcohol was added and stirred, and then suction filtered with Nutsche to remove solids. The obtained liquid was concentrated with an evaporator to obtain 83.8 g of a liquid (wheat extract part).
Moreover, 5.8g of liquid (wheat aroma part) which cooled and distilled the gaseous phase under heating with the Dimroth cooler was obtained.
From this, 83.8 g of the wheat extract part and 5.8 g of the wheat aroma part were mixed and stirred to prepare a flavor.

<Comparative Example 1>
A mixture containing 100 g of “coarse ground caramel malt (Asahi Beer Malt)” and 150 g of glycerin in a 500 mL four-necked flask was stirred at 25 ° C. for 30 minutes, and then 250 g of 95% alcohol was added to the mixture and stirred. The solid content was removed by suction filtration. The obtained liquid was concentrated with an evaporator to obtain 133.0 g of a liquid (wheat extract part).

<Comparative example 2>
A mixture of 100 g of “coarse ground caramel malt (manufactured by Asahi Beer Malt)” and 150 g of glycerin in a 500 mL 4-neck flask was heated and stirred to 100 ° C. After the internal temperature reached 100 ° C., the mixture was continuously stirred for 30 minutes, and then the mixture was cooled to 40 ° C. by natural cooling. To the mixture, 250 g of 95% alcohol was added and stirred, and the solid content was removed by suction filtration with Nutsche. The obtained liquid was concentrated by an evaporator to obtain 108.2 g of a liquid (wheat extract part).

<Flavor instrument analysis>
The flavor obtained by the above method was subjected to component analysis by the SPME method.

3.0 g of the obtained flavor was put into a 20 mL sealed container, preheated in an oven at 50 ° C. for 5 minutes, and then in an oven at 50 ° C. for 30 minutes. SPME fiber (SPME fiber: DVB / CAR / PDMS manufactured by Spelco) A sample adsorbed on the sample was prepared, and analyzed using an ion chromatograph (Agilent technology 7890B GC / 5977A MSD) (inlet temperature: 250 ° C., column temperature: 50 ° C. for 5 minutes, then up to 230 ° C. at 3 ° C. / The temperature was increased in minutes, and the column: DB-WAX was 60 m long, the inner diameter was 0.25 mm, the inner membrane was 0.25 μm, and the split ratio was 10: 1.

As shown in [Table 1], the flavor of the present invention was found to contain more flavor components when heated to 130 ° C to 200 ° C than those extracted at room temperature of 25 ° C or 100 ° C. In addition, as shown in [Table 2] and [Table 3], the flavor of the present invention contains abundantly aroma compounds and flavor components of nitrogen-containing compounds and aldehydes.

The components of the flavor obtained in the present invention are shown in [Table 4].

<Sensory evaluation of flavor>
The flavor obtained in the present invention was directly or directly perfumed into a food or drink for sensory evaluation. The sensory evaluation was performed by seven skilled panelists in seven levels from -3 to +3.

[1. barley tea]
0.1% (parts by weight) of various flavors obtained in the present invention was added to commercially available barley tea (“Healthy Mineral Barley Tea”; manufactured by ITO EN) with respect to 1 part by weight of barley tea and compared with the additive-free product. .

As shown in [Table 5], the roasted fragrance derived from the nitrogen-containing compound, especially the roasted fragrance of the barley aroma part, is richer in the barley extract part than the non-added one. Taste with sweetness and richness was given, and palatability was high.

[2. non-alcoholic beer]
Comparison was made by adding 0.1% (parts by weight) of various flavors obtained in the present invention to commercially available non-alcohol beer (“All Free”; manufactured by Suntory Beer) with respect to 1 part by weight of non-alcohol beer. The effect was verified in comparison with Example 2.

As shown in [Table 6], the addition of the flavor of the present invention is richer in roasted fragrance derived from nitrogen-containing compounds than in Comparative Example 2, and has a fruity and sweet flavor peculiar to aldehydes and wheat. It was. In particular, the wheat aroma part was strongly imparted with a roasted fragrance and had high palatability.
Moreover, while increasing the roasted fragrance and sweetness, it improved the preferable richness of wheat and was rich in palatability.

Claims (10)

Contacting one or more wheat seeds or malt selected from the group of wheat, barley, barley malt, rye, hatoto, and oats with an organic solvent having a boiling point of 180 ° C. or higher under normal pressure permitted by the Food Sanitation Law Flavor containing a cooling liquid after heating to 130 ° C. to 200 ° C. and a distillate of a gas volatilized during heating of the organic solvent, alone or as a mixture The flavor according to claim 1, wherein the wheat seed is barley. The flavor according to claim 1, wherein the malt is barley malt. The flavor according to any one of claims 1 to 3, wherein the organic solvent is propylene glycol and / or glycerin. The flavor according to any one of claims 1 to 4, wherein the organic solvent is glycerin. The flavor according to any one of claims 1 to 5, wherein the ratio of the organic solvent is 0.5 to 20 parts by weight relative to 1.0 part by weight of wheat seeds or malt. The flavor according to any one of claims 1 to 6, wherein the organic solvent is water and / or an ethanol addition solution. The flavor according to any one of claims 1 to 7, which is a water and / or ethanol distillate obtained by solid-liquid separation of the organic solvent water and / or ethanol addition liquid. The manufacturing method of the flavor of any one of Claims 1-8. The food / beverage products containing the flavor of any one of Claims 1-8.