JP2020110134A - Production method of edible material extract and production method of edible material extract powder - Google Patents

Abstract

To provide methods of producing an edible material extract having excellent flavor and edible material extract powder.SOLUTION: There is provided a method of producing edible material extract by extracting an edible material extract from an edible material in an aqueous solution by reducing pressure inside of an extracting device to 50 hPa or smaller, while holding a temperature of the aqueous solution at 35°C or lower by injecting the aqueous solution obtained by preparing with a proportion where the edible material and water become a mass rate of 2 to 20 times to a dry mass of the edible material in an extracting device.SELECTED DRAWING: None

Description

The present invention relates to a method for producing an edible material extract and an edible material extract powder, and a method for suppressing the caffeine content in the edible material extract. The present invention also relates to a method for suppressing the aggregation/precipitation reaction that occurs when the edible material extract is extracted in the production of the edible material extract.

Various proposals have hitherto been made regarding a method of extracting an edible material extract from an edible material.

For example, Patent Document 1 proposes a method of extracting an edible material extract from an edible material under reduced pressure.

JP, 2006-304704, A

An object of the present invention is to propose an edible material extract having an excellent flavor and a method for producing an edible material extract powder.

[1]
An aqueous solution prepared by mixing the edible material and water with a mass ratio of the water to 2 to 20 times the dry mass of the edible material is put into an extraction device,
While keeping the temperature of the aqueous solution at 35° C. or lower,
A method for producing an edible material extract by reducing the pressure in the extraction device to 50 hPa or less and extracting the edible material extract from the edible material into the aqueous solution.

[2]
The method for producing the edible material extract [1], wherein the edible material is green tea leaves.

[3]
The method for producing the edible material extract [1], wherein the edible material is citrus.

[4]
The method for producing the edible material extract according to [1], wherein the edible material is black tea leaves.

[5]
A method for producing an edible material extract powder by dry-powdering the edible material extract produced by the production method according to any one of [1] to [4].

According to this invention, it is possible to provide a method for producing an edible material extract having an excellent flavor and an edible material extract powder.

The figure explaining an example of the temperature and pressure conditions at the time of manufacturing an edible material extract by the manufacturing method of this invention. The figure showing the result of the taste component analysis about the green tea leaf extract manufactured by the manufacturing method of this invention. The figure showing the result of the odor component analysis about the green tea leaf extract manufactured by the manufacturing method of this invention. The figure showing the data which integrated the result of the taste ingredient analysis about the green tea leaf extract manufactured by the manufacturing method of the present invention, and the result of the odor ingredient analysis.

In the edible material extract manufacturing method of this embodiment, an aqueous solution prepared by mixing the edible material and water in a mass ratio of 2 to 20 times the dry mass of the edible material is put into an extraction device. While the temperature of the aqueous solution is kept at 35° C. or lower, the pressure inside the extraction device is reduced to 50 hPa or lower to extract the edible material extract from the edible material into the aqueous solution.

The phenomenon that a liquid changes into a gas is generally called vaporization. Both boiling and evaporation are types of vaporization. The phenomenon that vaporization occurs from the surface of a liquid is called evaporation. On the other hand, the phenomenon that vaporization occurs not only from the surface of the liquid but also from the inside of the liquid is called boiling. Normally, water boils at about 100°C (accurately 99.974°C) under atmospheric pressure. If the external pressure changes, the boiling point of water also changes. Generally, the boiling point rises as the external pressure rises, and the boiling point falls as it falls. At the summit of Mt. Fuji, where the atmospheric pressure is low, water boils at about 90°C. This principle is applied to cooking in a pressure cooker, thermal power generation, nuclear power generation, etc.

Vacuum extraction is a phenomenon in which water contained in a closed container boils due to a decrease in pressure inside the container. The present invention utilizes this phenomenon to produce an edible material extract from an edible material.

By producing an edible material extract from an edible material using the above-mentioned phenomenon, it is possible to produce an edible material extract having a flavor and flavor that is superior to conventional ones. That is, it is possible to produce an edible material extract having a superior flavor and aroma by vacuum extraction.

In the above, it is effective to extract the ingredients of the edible material by mixing the aqueous solution of the edible material into the extraction device with water in a mass ratio of 2 to 20 times the dry mass of the edible material. That is why. When the mixing ratio of water is less than twice the dry mass of the edible material, the water content is small and the extraction of the components of the edible material may be unstable, which is not desirable. When the mixing ratio of water is more than 20 times the dry mass of the edible material, it is possible to extract the components of the edible material, but since the content of water is large, the component value tends to be detected as a low value. Is difficult to compare. In addition, when the amount of water is aroma and flavor, especially in terms of the sensory aspect of scent, the scent loss (the scent component also volatilizes when water volatilizes) tends to increase in the processing step, which is not desirable. From the viewpoint of effectively extracting the edible material and superiority in flavor and flavor (taste, fragrance, etc.), mix 2 to 20 times the mass ratio of water with respect to the dry mass of the edible material and put it in the extraction device. It is desirable to prepare an edible raw material aqueous solution.

In the above, the reason why the reduced pressure extraction is performed while keeping the temperature of the aqueous solution at 35° C. or lower is from the viewpoint of extracting the components having a preferable flavor and flavor from the edible material. If the temperature of the aqueous solution during extraction under reduced pressure exceeds 35° C., the extracted components extracted from the edible material are undesirably reduced in flavor and flavor due to the influence of heat.

In the above, the reason for performing the extraction by reducing the pressure in the extraction device to 50 hPa or less is from the viewpoint of extracting the components having a preferable flavor and flavor from the edible material. If the internal pressure of the extraction device when performing vacuum extraction exceeds 50 hPa, the flavor and aroma (due to the influence of pressure) of the extracted component extracted from the edible material is reduced, which is not desirable.

According to the method for producing an edible material extract of this embodiment, it is possible to produce an edible material extract having a superior flavor and flavor by vacuum extraction.

Therefore, by pulverizing the edible material extract produced in this embodiment by a conventionally known method, an edible material extract powder having a superior flavor and aroma can be produced.

In the above, as the edible material, green tea leaves, black tea leaves, citrus fruits and the like can be used. As a result, green tea leaf extract, black tea leaf extract, citrus extract and the like can be produced.

According to the method for producing an edible material extract of this embodiment, it is possible to produce an edible material extract having a superior flavor and flavor. Therefore, as described above, citrus fruits can be used as the edible material in the above to produce citrus fruits extract.

According to the study by the inventors of the present application, an edible material containing caffeine as an edible material is used, and when an edible material extract is produced by the method for producing an edible material extract of this embodiment, the caffeine content in the edible material extract is It was confirmed that the amount was significantly reduced as compared with the case of producing the edible material extract by the conventional edible material extract production method.

Therefore, in the method for producing the edible material extract of this embodiment, an aqueous solution prepared by mixing the edible material and water in a mass ratio of 2 to 20 times the dry mass of the edible material is placed in the extraction device. In the edible raw material extract, the edible raw material extract is produced by extracting the edible raw material extract from the edible raw material into the aqueous solution by reducing the pressure in the extraction device to 50 hPa or lower while maintaining the temperature of the aqueous solution at 35° C. or lower. It can also be carried out as a method of suppressing the caffeine content.

According to the study by the inventor of the present application, the method for producing an edible material extract according to this embodiment is such that the edible material and water are mixed in a mass ratio of 2 to 20 times the dry mass of the edible material. The prepared aqueous solution is put into an extraction apparatus, and while maintaining the temperature of the aqueous solution at 35° C. or lower, the inside of the extraction apparatus is depressurized to 50 hPa or less and an edible material extract is extracted from the edible material into the aqueous solution to produce. By doing so, it could be carried out as a method for suppressing the aggregation/precipitation reaction that occurs when the edible material extract is extracted in the production of the edible material extract.

Examples of the edible material used in this case include tea leaves.

The hot water infusion of black tea becomes cloudy as the temperature decreases. Also, the hot water infusion of black tea may cause oxidative decomposition, polymerization, or aggregation/precipitation (cream down) when exposed to metal, light, or heat (heating/cooling) during cooking, processing, and storage. Are known. It is speculated that this principle is as follows.

Tea polyphenols characteristic of black tea include epicatechin (EC), epigallocatechin (EGC), epicateki-3-gallate (ECg), epigallocatechi-3-gallate (EGCg), and theaflavin (TF1) and theaflavin-3. There exist theaflavins such as -0-gallate (TF2A), theaflavin-3'-0-gallate (TF2B), and theaflavin-3,3'-0-digalate (TF3).
In coagulation/precipitation (cream down), catechins, theaflavins, caffeine, etc. coagulate/precipitate, resulting in a change in appearance.

When the water temperature is high, the movement of molecules is strong, and even if tea polyphenol and caffeine are close to each other, it is difficult for them to interact with each other and it is difficult to form a complex. When the water temperature becomes low, the movement of molecules becomes slow, and when the tea polyphenol and caffeine come close to each other, they are bound by an intermolecular force to form a complex (nucleus).

In the tea polyphenols and caffeine contained in the nucleus, the number of water molecules that can be bound to the molecules is reduced by neutralizing the electrical bias due to the formation of hydrogen bonds, so compared with the case of tea polyphenols and caffeine alone. It has high hydrophobicity and is hardly soluble in water.

Substances that are highly hydrophobic and difficult to dissolve in water are bound to substances with similar properties through hydrophobic interactions, so that the nuclei and nuclei further combine to form a larger complex. It is presumed that the complex becomes insoluble in water when it reaches a certain size, and finally precipitates into a cream.

As described above, in the production of an edible material extract from an edible material containing catechins, theaflavins and caffeine as components, it is known that an aggregation/precipitation reaction occurs when the edible material extract is extracted. It was being done.

In the edible material extract manufacturing method of this embodiment, an aqueous solution prepared by mixing the edible material and water in a mass ratio of 2 to 20 times the dry mass of the edible material is put into an extraction device. In the production of the edible material extract, the edible material extract is extracted from the edible material into the aqueous solution by reducing the pressure in the extraction device to 50 hPa or less while maintaining the temperature of the aqueous solution at 35° C. or less. It is possible to suppress the aggregation/precipitation reaction that occurs when the edible material extract is extracted.

Hereinafter, examples of the present invention will be described, but the present invention is not limited to the above-described embodiments and the following examples, and variously within the technical scope grasped from the description of the claims. It can be changed.

(Production of green tea leaf extract)
A green tea leaf aqueous solution was prepared from 100 g of dried green tea leaf and 1000 g of water, which was put into an extraction device, and the same conditions except that the following three kinds of temperature and pressure conditions were used to produce a green tea leaf extract. ..

Temperature of green tea leaf aqueous solution Pressure inside the extractor Green tea leaf extract 20°C 23hPa Sample 1
30°C 42hPa Sample 2
100°C 1013 hPa Sample 3

At this time, the boiling conditions of all the samples are considered to be equal conditions.

FIG. 1 shows the conditions of vacuum extraction at this time.

As a reference, a green tea leaf extract was produced under the same conditions except for the following three types of temperature and pressure conditions.

Temperature of green tea leaf aqueous solution Pressure inside extractor Green tea leaf extract 20° C. 1013 hPa Control 1
50°C 1013 hPa Control 2
75°C 1013 hPa Control 3

Conventionally, in general, processed tea products are often subjected to green tea leaf extract extraction at 50° C. (1013 hPa) to 100° C. (1013 hPa).

The produced green tea leaf extract was sensory-evaluated by 12 panelists at the Japan Food Research Laboratories.

Sensory evaluation items 1. Bitterness 2. Ease of drinking

Sensory evaluation method A reference green tea leaf extract produced at 50° C. (1013 hPa) was used as a control (evaluation point: 0 point), and the bitterness and astringency were strong (+5 points), and there was not much difference from the evaluation point of 0 point ( +1, -1), weak (-5 points), ease of drinking, from easy to drink (+5 points) to a score of 0 (+1, -1), difficult to drink (-5 points) Was evaluated in 11 levels.

Method of test Regarding the evaluation results obtained by the above scoring method, a two-way analysis of variance was performed including the control. Furthermore, a significant difference test (significance level 5%) between each sample was performed using the studentized table.

Sensory Evaluation of Green Tea Extract The results of sensory evaluation were as follows.

The significant difference test between the samples is shown in Table 1 below.

For reference, the significant difference test between Sample 3 and Control 2 is shown in Table 2 below.

The bitterness, astringency and ease of drinking among the samples by the panelists were as follows.

<Bitterness>
Sample 3 has a stronger bitterness than Samples 1 and 2.

<Ease of drinking>
Specimen 3 is harder to drink than Specimen 1

(Reference result)
<Bitterness>
Specimen 3 has a stronger bitterness than Control 2.

<Ease of drinking>
Sample 3 is harder to drink than Control 2

<Evaluation of 12 panelists on sample 1 and sample 2, typical comments>
Mellow feeling No aftertaste Strong tea scent Strong refreshing and easy to drink Sweet taste Low bitterness

<Evaluation of 12 panelists on sample 3 and typical comments>
Strong bitter and astringent taste, slightly acrid, astringent taste remains on the tongue for a long time.

From the above, although a significant difference was found in the significant difference test between Sample 3 and Control 2, from the above sensory evaluation, Samples 1 and 2 were manufactured in order to manufacture a green tea leaf extract having an excellent flavor and aroma. It was confirmed that the above temperature and pressure conditions were the examples of the present invention, and the temperature and pressure conditions at which the sample 3 was manufactured were comparative examples.

(Analysis of taste components)
Principal component analysis was carried out on the electronic taste system ASTREE (device name) of Alpha Mos Japan Co., Ltd. for Samples 1 to 3 and Control 1 to Control 3 which received the above sensory evaluation.

The electronic taste system ASTREE (device name) is used to analyze the pattern of the taste component matrix with seven sensors. The measurement time is 120 seconds (when the sensor response almost reaches equilibrium) and the cleaning time is 10 seconds (distilled water). Is.

FIG. 2 shows the taste mapping (principal component analysis) performed by the electronic taste system ASTREE (device name) based on the sensory evaluation by the panelists described above. The results of Control 1, Control 2 and Control 3 are also shown for reference.

The smaller the distance, the higher the similarity. The distances between Sample 1, Sample 2, and Sample 3 were more than doubled, which suggests that they have significantly different tastes.

(Analysis of odor components)
The odor components of the samples 1 to 3 and the controls 1 to 3 which were subjected to the above-mentioned sensory evaluation were analyzed with a flash GC nose Heracles NE (device name) of Alfa Mos Japan.

The flash GC nose Heracles NEO (device name) is capable of concentrating odor components and detecting low-concentration components by the thermal desorption function using Tenax TA scavenger.

The odor mapping (principal component analysis) performed by the flash GC nose Heracles NE (device name) based on the sensory evaluation by the panelists described above is as shown in FIG. The results of Control 1, Control 2 and Control 3 are also shown for reference.

The smaller the distance, the higher the similarity. The distances between Sample 1, Sample 2, and Sample 3 were more than doubled, which suggests that they have significantly different tastes.

(Comprehensive analysis)
FIG. 4 shows a flavor map obtained by integrated analysis of the above-described taste component analysis and odor component analysis performed on Sample 1 to Sample 3 and Control 1 to Control 3 that have undergone the above sensory evaluation.

Specimen 3 showed a significantly larger distance than Specimen 2 and Specimen 1, suggesting that extraction at a temperature above 50° C. has a great influence on the flavor of the sample.

(Caffeine analysis)
Caffeine analysis was performed on Sample 1, Sample 2, Control 2, and Control 3 as follows.

The analysis was performed by high performance liquid chromatography (HPLC), and the solvent was A (distilled water:acetonitrile:phosphoric acid=400:10:1) and B (methanol:mobile phase A=1:2) Gradient formula.

The analysis results are shown in Table 3.

Controls 2 and 3 are conventionally produced under the temperature and pressure conditions when the green tea leaf extract is extracted generally in the processed tea product.

From this analysis result, it was suggested that the caffeine content in the green tea leaf extract can be suppressed by producing the green tea leaf extract under the temperature and pressure conditions of Samples 1 and 2.

(Manufacture of black tea leaf extract)
A black tea leaf aqueous solution was prepared from 100 g of dried black tea leaves and 1000 g of water, and the black tea leaf aqueous solution was put into an extraction device, and the black tea leaf extract was produced under the same conditions except that the temperature and pressure conditions shown in Table 4 were used. did.

After extraction, 2 ml each of Sample 4 and Control 4 were centrifuged at 15,000 rpm (4° C.) for 30 minutes. For the centrifugation, a Hitachi desktop micro high-speed centrifuge CT15RE (calibration date: December 27, 2018, calibrated every six months) was used.

The precipitate obtained by the above centrifugation was washed with water, and again centrifuged at 15,000 rpm for 5 minutes using the above centrifuge.

After centrifugation, the supernatant was discarded and the precipitate was dissolved in 2 ml of water.

Next, the beaker was weighed in advance, the liquid in which the precipitate was dissolved was transferred, and the beaker was placed in a dryer at 105° C. for 5 hours. As the dryer, an EYELA blower constant temperature dryer WFO-520 (calibration date: February 2, 2019, calibrated every month) was used.

After that, when the measurement was performed again, the results shown in Table 5 were obtained. A Matsuura measuring instrument electronic balance (calibration date: January 23, 2019, calibrated every month) was used for the measurement.

From this analysis result, it was suggested that by producing the black tea leaf extract under the temperature and pressure conditions of the sample 4, it is possible to suppress the aggregation/precipitation reaction that occurs when the black tea leaf extract is extracted.

Claims (5)

An aqueous solution prepared by mixing the edible material and water with a mass ratio of the water to 2 to 20 times the dry mass of the edible material is put into an extraction device,
While keeping the temperature of the aqueous solution at 35° C. or lower,
A method for producing an edible material extract by reducing the pressure in the extraction device to 50 hPa or less and extracting the edible material extract from the edible material into the aqueous solution. The method for producing an edible material extract according to claim 1, wherein the edible material is green tea leaf. The method for producing an edible material extract according to claim 1, wherein the edible material is citrus. The method for producing an edible material extract according to claim 1, wherein the edible material is black tea leaves. A method for producing an edible material extract powder by dry-pulverizing the edible material extract produced by the production method according to any one of claims 1 to 4.