JP2019129718A - Method for producing extract - Google Patents

Abstract

To provide a method capable of producing an extract that suppresses extraction components from being lost and has a high titer without passing though complicated steps.SOLUTION: The method for producing an extract according to the present invention includes a step of mixing an extraction solvent with at least one extraction raw material selected from the group consisting of fruits, herbs, spices, teas, grains and vegetables, a step of crushing the extraction raw material in the extraction solvent, and a step of extracting extraction components from the crushed extraction raw material.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing an extract.

  Conventionally, when an extract is produced from an extraction raw material, for example, as described in Patent Document 1, an extraction raw material pulverized in advance in consideration of extraction efficiency is used. By using the extraction raw material previously pulverized in this way, for example, the contact area with the extraction solvent is increased, and the components can be efficiently extracted as compared with the case of using the unpulverized extraction raw material.

  However, when the extraction raw material is pulverized, volatile components (for example, aroma components) contained in the extraction raw material are easily volatilized, and there is a problem that such volatile components cannot be sufficiently extracted.

Japanese Unexamined Patent Publication No. 2017-75101

  The subject of this invention is providing the method which can manufacture the extract of the high titer by which the loss of the extraction component was suppressed, without passing through a complicated process.

As a result of intensive studies to solve the above problems, the present inventor has found a solution means having the following configuration, and has completed the present invention.
(1) A step of mixing at least one extraction raw material selected from the group consisting of fruits, herbs, spices, teas, cereals and vegetables, and an extraction solvent, and crushing the extraction raw material in the extraction solvent And a method for producing an extract comprising a step of extracting an extraction component from the pulverized extraction raw material.
(2) The manufacturing method as described in said (1) whose extraction solvent is a solvent accept | permitted by food-drinks.
(3) The production method according to the above (1) or (2), wherein the extraction raw material is pulverized so as to contain a pulverized product of 18 mesh or less at a ratio of 90 mass% or more.
(4) A step of mixing at least one extraction raw material selected from the group consisting of fruits, herbs, spices, teas, cereals and vegetables and an extraction solvent, and crushing the extraction raw material in the extraction solvent The manufacturing method of the food / beverage products including the process to extract, the process of extracting an extraction component from the grind | pulverized extraction raw material, and the process of mixing the extracted extraction component and food / beverage raw materials.
(5) An extract comprising a filtrate of pulverized material in a solvent of at least one raw material selected from the group consisting of fruits, herbs, spices, teas, cereals and vegetables.
(6) Food / beverage products containing the extract as described in said (5) and food / beverage raw materials.
(7) The food or drink according to (6) above, which is an alcoholic beverage, a non-alcoholic beverage or a soft drink.

  According to the method for producing an extract according to the present invention, it is possible to produce a high-titer extract in which loss of extractive components is suppressed without going through complicated steps. Thus, the flavor and aroma derived from an extraction raw material are fully provided to the food / beverage products containing the extract obtained.

The chart of the gas chromatography which analyzed the aromatic component contained in the raw material liquor obtained in Example 1 and Comparative Example 1 is shown. The chart of the gas chromatography which analyzed the aroma component contained in the test drink obtained in Example 1 and Comparative Example 1 is shown. In the chart shown in FIG. 1 and FIG. 2, the graph which integrated the peak area of each peak is shown. The aroma component contained in the raw material liquor obtained in Example 2 and Comparative Example 2 is analyzed by gas chromatography, and the graph which integrated the peak area of each peak is shown.

The method for producing an extract according to an embodiment of the present invention includes the following steps (i) to (iii).
(I) A step of mixing at least one extraction raw material selected from the group consisting of fruits, herbs, spices, teas, cereals and vegetables with an extraction solvent.
(Ii) A step of pulverizing the extraction raw material in the extraction solvent.
(Iii) The process of extracting an extraction component from the pulverized extraction raw material.

  In the step (i) of mixing the extraction raw material and the extraction solvent, it is preferable that the extraction raw material is not cut as much as possible in consideration of volatilization of aroma components. For example, in the case of a relatively large extraction raw material such as grapefruit, melon, watermelon, etc., it can be cut in half or about ¼. In the method for producing an extract according to one embodiment, at least one selected from the group consisting of fruits, herbs, spices, teas, cereals and vegetables is used as the extraction raw material.

Examples of fruits include the fruits shown below.
Citrus fruits: lemon, orange, grapefruit, lime, eggplant, mandarin orange, kabosu, sudachi, shikwasha, kumquat, etc.
Pear fruit: apple, pear, karin, quince etc.
Nucleus fruit: peach, plum, cherry, apricot, etc.
Grapes: Kyoho, Muscat, etc.
Tropical fruits: pineapple, banana, mango, papaya, passion fruit, etc.
Berries: strawberry, blueberry, cranberry, raspberry, etc.
Other: Melon, watermelon, etc.

  Herbs include, for example, anise, angelica, shallot, oregano, kaffir lime, chamomile, curry plant, curry leaf, catnip, watercress, coriander, savory, salad barnet, perilla, jasmine, stevia, sage, celery, sented geranium, Sorrel, Thyme, Tade, Tarragon, Dandy Lion, Chives, Cherville, Dokudami, Nastachium, Nagimugi, Nira, Hibiscus, Basil, Parsley, Hakka, Rose, Hyssop, Bergamot, Borage, Marsh, Marjoram, Ginger, Yarrow, Mugwort, Lavender , Arugula, rhubarb, lemongrass, lemon balm, lemon verbena, lemon myrtle, rosemary, laurel and the like.

  Examples of spices include Asa, Asafetida, Ajowan, Anise, Fennel, Turmeric, Allspice, Orange Peel, Gajut, Pepper, Cassia, Galangal, Cardamom, Daylily, Caraway, Gardenia, Cumin, Clove, Poppy, Caper, Pepper, sesame, coriander, saffron, salamander, cinnamon, juniper berry, ginger, star anise, horseradish, tamarind, chimpi, dill, pepper, nutmeg, nigera, garlic, basil, vanilla, paprika, paradise grain, rosehip, Examples include phenegrek, pink pepper, mustard, lemon peel, long pepper, and wasabi.

  Examples of teas include non-fermented tea such as green tea, semi-fermented tea such as oolong tea, fermented tea such as black tea, and post-fermented tea such as puer tea.

  Examples of cereals include barley such as Nijo barley and Rojo barley, malt, wheat, and rye.

Examples of vegetables include the following vegetables.
Fruits and vegetables: eggplant, tomatoes, peppers, pumpkins, cucumbers, chili peppers, etc.
Leafy vegetables: cabbage, kale, celery, leek, Chinese cabbage, parsley, spinach, lettuce, etc.
Stem vegetables: asparagus, bamboo shoots, garlic, leeks, onions, etc.
Root vegetables: radish, turnip, wasabi, burdock, ginger, carrot, lotus root, etc.

  In the method for producing an extract according to one embodiment, the extraction solvent is not particularly limited, and examples thereof include water, ethanol, propanol, isopropanol, propylene glycol, glycerin, vegetable oil, and animal oil. These extraction solvents may be used alone or in combination of two or more. These extraction solvents are appropriately selected according to the extraction raw material and extraction conditions. Among these, solvents acceptable for food and drink are preferable, and water, ethanol, hydrous ethanol, and the like are more preferable. The concentration of ethanol contained in hydrous ethanol is usually 95% (v / v) or less, preferably 30 to 60% (v / v), more preferably 50 to 60% (v / v). When a solvent acceptable for foods and drinks is used, the obtained extract can be used as it is by blending it with the raw materials for foods and drinks. For example, when alcohol for alcoholic beverages is used as the extraction solvent, it can be used as raw alcoholic beverages such as Chu-Hi and cocktails.

  The amount of the extraction solvent used is not particularly limited, and is appropriately set depending on the extraction raw material, the extraction solvent, or the extraction method to be used. Usually, the extraction solvent is used in a proportion of 300 to 5000 parts by mass, more preferably 500 to 1000 parts by mass with respect to 100 parts by mass of the extraction raw material.

  After mixing an extraction raw material and an extraction solvent, it is provided to process (ii) and an extraction raw material is grind | pulverized in an extraction solvent. The degree of pulverization is not particularly limited as long as the extraction raw material is pulverized to a size of a general chopped size. The extraction raw material is preferably pulverized so as to contain a pulverized product of 18 mesh or less in a proportion of 50% by mass or more, and more preferably pulverized so as to contain a proportion of 90% by mass or more.

  The method for pulverizing the extraction raw material is not particularly limited as long as it can be pulverized in the extraction solvent. For example, the extraction raw material may be pulverized in the extraction solvent using a mixer, a powder dissolution pump (pulverization / dissolution machine), a homogenizer, an attritor or the like.

  After the extraction raw material is pulverized in the extraction solvent, the extraction component is extracted from the extraction raw material in step (iii). The extraction method is not particularly limited, and examples include immersion extraction, stirring extraction, circulation extraction, and shower extraction. Extraction time is not specifically limited, What is necessary is just to set suitably according to an extraction raw material and an extraction solvent, for example, it is about 0.5 to 72 hours. When the extraction solvent is ethanol, it may be extracted over a long period of about several months. The extraction temperature is also appropriately set according to the extraction raw material and the extraction solvent, and is, for example, about −18 ° C. to 100 ° C., and preferably about 10 to 60 ° C. in order to suppress volatilization of the aroma component.

  In step (iii), an extraction solvent may be added as necessary. For example, the concentration of the extraction solvent can be changed by adding the extraction solvent. For example, when using a solvent containing ethanol as an extraction solvent, the concentration of ethanol can be changed by adding water or ethanol, and the extraction components can be changed.

  In at least one of the steps (i) to (iii), a saccharide (for example, sugar, brown sugar, fructose glucose liquid sugar, syrup, etc.), sweetener, honey, acidulant (citric acid, etc.) as necessary. Coloring agents, rum, etc. may be added.

  In this way, a high-titer extract in which the loss of extraction components is suppressed can be obtained without going through complicated steps. In particular, it is possible to efficiently extract a volatile component having high volatility among the extracted components, for example, using the same amount of the same raw material and the same solvent, respectively, and extracting the extract by the conventional production method and the production method of the present invention. When obtained, the extract obtained by the production method of the present invention is more fragrant than the extract obtained by the conventional method. Since the extract is a mixture of various compounds and contains a lot of trace components, it is difficult to specifically specify the extract components contained in the extract and the ratio of each extract component. is there. However, the extract obtained by the conventional production method and the extract obtained by the production method of the present invention are clearly completely different from each other even if the same raw material is used, particularly because the aroma is different.

  After step (iii), if necessary, perform solid-liquid separation by filtration, centrifugation, decanting, etc. for the purpose of removing residues such as peel, pulp, shells, seeds and fibers of the extraction raw material. A liquid (in this specification, a liquid phase separated by centrifugation or decanting is also referred to as “filtrate” for convenience) may be collected.

  The extract obtained by the manufacturing method of the extract which concerns on one Embodiment is used in order to provide the fragrance and taste derived from an extraction raw material to food-drinks, for example. Specifically, by mixing the extract obtained by the method for producing an extract according to one embodiment and various food and drink raw materials, a food and drink with aroma and taste derived from the extracted raw material are obtained.

  Food and beverage ingredients include fruit and vegetable juices and pulp, sweeteners (sucrose, glucose, fructose glucose liquid sugar, high sweetness sweeteners, etc.), honey, sugar alcohol, salt, soy sauce, vinegar, edible fats and oils, Acidulants (such as citric acid), cereals (such as wheat (flour), rice (rice flour)), milk (such as milk, skimmed milk powder, and fresh cream), soy milk, gelatin, eggs, agar, ethanol, water, emulsifiers, increased Various raw materials, such as a sticking agent, a coloring agent, a fragrance | flavor, antioxidant, antiseptic | preservative, and a preservative, are mentioned.

Examples of the food and drink obtained by mixing the extract obtained by the method for producing an extract according to one embodiment with various food and drink raw materials include fruit-based beverages, vegetable-based beverages, sports drinks, and tea-based beverages. Drinks suitable for nutrition, health foods such as nutritional functional foods; alcoholic beverages such as wine, cocktails and chuhai; non-alcoholic beverages such as chuhai flavor, cocktail flavor and wine flavor; jelly, ice cream, Examples include confectionery such as sherbet, cake, snack snack; seasonings such as sauce, ponzu, alternative salt, grilled meat, salt and pepper (mixed seasoning), curry roux, dressing, ketchup, mustard and the like.

  Content of the extract contained in food / beverage products is not specifically limited, It sets suitably according to food / beverage products. For example, a slight amount may be added to impart aroma, or in the case of alcoholic beverages such as chuhai and cocktails, the extract can be used as an ethanol source (raw liquor), so a certain amount Is added. Specifically, the extract is preferably contained in the food and drink at a ratio of about 0.01 to 5% by mass, more preferably about 0.1 to 1% by mass.

  The food / beverage products obtained in this way contain a high-titer extract in which the loss of the extract component is suppressed. Therefore, when this food or drink is ingested, it is possible to strongly feel the aroma and taste derived from the extract (extraction raw material).

  EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated concretely, this invention is not limited to these Examples.

Example 1
The whole lemon was cut into 8 pieces. In a mixer container, 100 g of lemon that had been cut into a comb shape and 1000 mL of alcohol for alcoholic beverages with an alcohol content adjusted to about 59% (v / v) were added. Subsequently, the lemon was pulverized with a mixer, and then left to stand at room temperature for 20 hours for immersion extraction. After extraction, it was subjected to solid-liquid separation by filter cloth filtration and centrifugation, and passed through a 300-mesh sieve to obtain 1000 mL of an extract (lemon raw material liquor) by a production method by pulverization in the liquid.

(Comparative Example 1)
985 mL of extract (lemon raw material liquor) was obtained in the same procedure as in Example 1 except that the lemon was not pulverized with a mixer.

  The lemon raw material liquor obtained in Example 1 and Comparative Example 1 was analyzed for alcohol content and extract content by a method prescribed by the National Tax Agency. The results are shown in Table 1. “Alcohol content” means the volume of ethanol in the product volume at a temperature of 15 ° C. “Extract” means the mass of non-volatile components contained in 100 mL of the product.

  As shown in Table 1, the lemon raw material liquor obtained in Example 1 is found to contain about 2.6 times more extract than the lemon raw material liquor obtained in Comparative Example 1. That is, it can be seen that in the method described in Example 1, more extract components were extracted from lemon than in the method described in Comparative Example 1.

  Using the lemon raw material liquor obtained in Example 1 and Comparative Example 1, respectively, as shown in Table 2, a test beverage having a prescription close to commercially available lemon chu-hi (alcohol called RTD) was prepared. The alcohol content of the obtained beverage was 5% (v / v), respectively.

<Sensory evaluation>
6 panelists (male in their 40s) taste the test beverages obtained, and identify 2 points for each item of “Fresh”, “Sour”, “Peel” and “Feel” The sensory evaluation was performed by the law, and the beverages that felt strongly in each item were selected. The test was conducted twice by changing the presentation order of the test beverages. The results are shown in Table 2. Since the test was conducted twice, there are 6 panelists, but in Table 2, there are a total of 12 persons (6 persons × 2 times).

  As shown in Table 2, it can be seen that the test beverage using the lemon raw material liquor obtained in Example 1 feels stronger in all evaluation items.

<Aroma component>
About each of the above-mentioned test drinks obtained by using the lemon raw material liquor obtained in Example 1 and Comparative Example 1 and these lemon raw material liquors, the contained aromatic components were analyzed. About lemon raw material liquor, the dilution diluted with purified water 20 times (volume) was used.

10 g of each sample was precisely weighed in a vial, and Twister (a stirrer bar coated with polydimethylsiloxane as an adsorbent) was stirred in the sample for 30 minutes to adsorb the aroma component to Twister. This twister was set in an apparatus and heated to desorb the adsorbed aroma component and measured using GC-MS. The equipment and analysis conditions used are as follows. The chart of each sample is shown in FIGS. Furthermore, the graph which integrated | accumulated the peak area of each peak of the obtained chart is shown in FIG.
(TDS (heat desorption device))
Desorption temperature: 20 ° C. (0.5 min) to 200 ° C. (60 ° C./min, 4.5 min hold)
Device: GERSTEL TDS2 (Gestel)
(GC-MS)
Column: InertCap-WAX (60 m × 0.25 mm ID, Film: 0.25 μm)
Column temperature: 70 ° C. (5 minutes) to 240 ° C. (3 ° C./min)
Injection temperature: -150 ° C to 250 ° C (12 ° C / second, held for 5 minutes)
Flow rate: 2 mL / min Splitless: 1 minute Equipment: Agilent GC7890, MSD5975C (manufactured by Agilent)

  As shown in FIGS. 1 to 3, the lemon ingredient liquor obtained in Example 1 and the test drink obtained using the lemon ingredient liquor obtained in Example 1 are characteristic flavor components of lemon. It can be seen that the amount of In particular, it can be seen that the lemon raw material liquor obtained in Example 1 contains about twice as much aroma component as the lemon raw material liquor obtained in Comparative Example 1.

<Taste component>
The flavor components contained in each of the lemon raw material liquor obtained in Example 1 and Comparative Example 1 and the above test beverages obtained using these lemon raw material liquors were analyzed. As the taste components, citric acid and malic acid, which are characteristic of lemon, and limonin and nomiline, which are bitter components, were quantitatively analyzed.

For the lemon raw material sake, a dilution diluted 10 times (volume) with purified water was used, and for the test beverage, a dilution diluted 5 times (volume) with purified water was used. Each dilution was filtered with a membrane filter (SLLHH13NL, pore size 0.45 μm, manufactured by Merck Millipore). The analysis conditions for the sour and bitter components are as follows. The results are shown in Table 3.
(Sour ingredient)
Apparatus: High-performance liquid chromatography (NexeraX2, manufactured by Shimadzu Corporation)
Detector: PDA detector (SPD-M30A (210 nm), manufactured by Shimadzu Corporation)
Column: Triart C18 (1.9 μm, 2.0 mm I.D. × 100 mmL., YMC Co., Ltd.)
Column temperature: 40 ° C
Mobile phase: 2 liquid gradient, A / B = 100/0 → 10/90 (v / v)
A: 20 mM phosphate buffer solution (pH 2.5), B: acetonitrile Mobile phase flow rate: 0.3 mL / min Sample injection amount: 10 μL
(Bitter ingredients)
Apparatus: High-performance liquid chromatography (NexeraX2, manufactured by Shimadzu Corporation)
Detector: PDA detector (SPD-M30A (210 nm), manufactured by Shimadzu Corporation)
Column: Triart C18 (1.9 μm, 2.0 mm I.D. × 100 mmL., YMC Co., Ltd.)
Column temperature: 40 ° C
Mobile phase: 2 liquid gradient, A / B = 70/30 → 20/80 (v / v)
A: Water, B: Acetonitrile Mobile phase flow rate: 0.4 mL / min Sample injection volume: 1 μL

  As shown in Table 3, it can be seen that the raw material liquor and the test beverage obtained in Example 1 contained more taste components than the raw material liquor and the test beverage obtained in Comparative Example 1, respectively. This result is consistent with the result of the extract shown in Table 1.

(Example 2)
In a mixer container, 100 g of juniper berry and 540 mL of alcohol for alcoholic beverages with an alcohol content adjusted to about 54% (v / v) were added. Next, the juniper berries were pulverized with a mixer, and then extracted with stirring at 60 ° C. for 3 hours. After extraction, it was subjected to solid-liquid separation by filter cloth filtration and centrifugation, and further passed through a 300-mesh sieve to obtain 450 mL of an extract (Juniper berry raw material liquor) by a production method by pulverization in liquid.

(Comparative Example 2)
470 mL of extract (juniper berry raw liquor) was obtained in the same procedure as in Example 2 except that the juniper berry was pulverized before adding alcohol for liquor raw material.

  The alcohol content and the extract content of the juniper berry raw material liquor obtained in Example 2 and Comparative Example 2 were analyzed by a method prescribed by the National Tax Agency. The results are shown in Table 4.

  As shown in Table 4, it can be seen that the juniper berry raw liquor obtained in Example 2 contains about 5% more extract than the juniper berry raw liquor obtained in Comparative Example 2. That is, it can be seen that in the method described in Example 2, more extract components were extracted from juniper berries than in the method described in Comparative Example 2.

<Aroma component>
The aroma component contained in the juniper berry raw liquor was analyzed in the same procedure as in Example 1 except that the juniper berry raw liquor obtained in Example 2 and Comparative Example 2 was used instead of the lemon raw liquor. FIG. 4 shows a graph in which the peak areas of the respective peaks of the obtained chart are integrated. As shown in FIG. 4, it can be seen that the juniper berry raw liquor obtained in Example 2 contains about 30% more aroma components than the juniper berry raw liquor obtained in Comparative Example 2.

Example 3
In a mixer container, 25 g of roasted barley and 500 g of 60 ° C. ion-exchanged water were placed. Next, barley was pulverized with a mixer, and then left to stand at 60 ° C. for 30 minutes for immersion extraction. After extraction, the mixture was passed through a 60-mesh sieve for solid-liquid separation, and further filtered with a filter paper to obtain 435 g of an extract (barley extract) by a production method by pulverization in the liquid.

(Comparative Example 3)
465 g of extract (barley extract) was obtained in the same procedure as in Example 3 except that barley was not pulverized with a mixer.

For the barley extract obtained in Example 3 and Comparative Example 3, the Brix value was measured to calculate the solid content recovery rate. The solid content recovery rate means the recovery rate of the extracted component extracted from barley, and is calculated by the following formula. The results are shown in Table 5.
Solid content recovery rate (%) = ((total amount of barley extract × Brix value) / mass of raw barley) × 100

  As shown in Table 5, the barley extract obtained in Example 3 has a Brix value 10 times higher than that of the barley extract obtained in Comparative Example 3, and the solid content recovery rate is about 10 times higher. Therefore, in Example 3, it turns out that more soluble components are extracted from the raw barley.

Claims (7)

Mixing at least one extraction raw material selected from the group consisting of fruits, herbs, spices, teas, cereals and vegetables with an extraction solvent;
Pulverizing the extraction raw material in the extraction solvent;
Extracting the extracted components from the ground extraction raw material;
A method for producing an extract comprising   The production method according to claim 1, wherein the extraction solvent is an acceptable solvent for food and drink.   The manufacturing method of Claim 1 or 2 with which the said extraction raw material is grind | pulverized so that the ground material of 18 mesh or less may be included in the ratio of 90 mass% or more. Mixing at least one extraction raw material selected from the group consisting of fruits, herbs, spices, teas, cereals and vegetables with an extraction solvent;
Pulverizing the extraction raw material in the extraction solvent;
Extracting the extracted components from the ground extraction raw material;
Mixing the extracted extracted ingredients and food and beverage ingredients;
The manufacturing method of the food / beverage products containing.   An extract comprising a filtrate of a pulverized product in a solvent of at least one raw material selected from the group consisting of fruits, herbs, spices, teas, cereals and vegetables.   A food or drink comprising the extract according to claim 5 and a food or drink raw material.   The food or drink according to claim 6, which is an alcoholic beverage, a non-alcoholic beverage or a soft drink.

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