JP2021153540A - Natural perfume derived from corn core - Google Patents
Natural perfume derived from corn core Download PDFInfo
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- JP2021153540A JP2021153540A JP2020059510A JP2020059510A JP2021153540A JP 2021153540 A JP2021153540 A JP 2021153540A JP 2020059510 A JP2020059510 A JP 2020059510A JP 2020059510 A JP2020059510 A JP 2020059510A JP 2021153540 A JP2021153540 A JP 2021153540A
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- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 68
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 67
- 235000005822 corn Nutrition 0.000 title claims abstract description 67
- 240000008042 Zea mays Species 0.000 title abstract description 65
- 239000002304 perfume Substances 0.000 title abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims description 10
- 239000003205 fragrance Substances 0.000 claims description 3
- 241000209149 Zea Species 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 17
- 235000019634 flavors Nutrition 0.000 abstract description 17
- 239000002994 raw material Substances 0.000 abstract description 6
- 238000010438 heat treatment Methods 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000006227 byproduct Substances 0.000 abstract description 2
- 238000001914 filtration Methods 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract description 2
- 238000000926 separation method Methods 0.000 abstract description 2
- 238000009777 vacuum freeze-drying Methods 0.000 abstract description 2
- 230000006835 compression Effects 0.000 abstract 1
- 238000007906 compression Methods 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 7
- 239000007864 aqueous solution Substances 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 238000000605 extraction Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 206010020649 Hyperkeratosis Diseases 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- 239000000919 ceramic Substances 0.000 description 2
- 239000011888 foil Substances 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000021067 refined food Nutrition 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000482268 Zea mays subsp. mays Species 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000002360 explosive Substances 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000010794 food waste Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000005201 scrubbing Methods 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
Description
本発明は、加工食品などで使用されるトウモロコシ芯由来天然香料に関する。 The present invention relates to a natural flavor derived from corn core used in processed foods and the like.
トウモロコシ芯は、トウモロコシの穂軸であり、ヒトにとっては非可食部である。トウモロコシは、ヒトの食料としての利用の他、各種食品加工原料、でんぷんや油を取るための原料等として利用されており、トウモロコシ芯が残渣として副生する。産業的にはコーンコブとも呼ばれ、その粉砕物がスクラブ剤、飼肥料、きのこ栽培の培地等に利用されているが（非特許文献１）、付加価値は低い。一方、高付加価値化が期待できる食品分野での利用は、キシロオリゴ糖製造の際にキシラナーゼを反応させる基質として利用されている程度で極めて限定的である。 The corn core is the cob of corn and is a non-edible part for humans. In addition to being used as food for humans, corn is also used as a raw material for processing various foods, as a raw material for removing starch and oil, and corn core is produced as a residue. Industrially, it is also called corn cob, and its crushed product is used as a scrubbing agent, fertilizer, medium for mushroom cultivation, etc. (Non-Patent Document 1), but its added value is low. On the other hand, its use in the food field, which is expected to add high value, is extremely limited to the extent that it is used as a substrate for reacting xylanase in the production of xylooligosaccharides.
本発明は、トウモロコシ芯を原料として、食品分野で利用可能な高付加価値産物、すなわち良好なトウモロコシの香気を有するトウモロコシ芯由来天然香料を提供するものである。 The present invention provides a high value-added product that can be used in the food field, that is, a natural flavor derived from corn core having a good corn aroma, using corn core as a raw material.
上記課題を達成するために、本発明のトウモロコシ芯由来天然香料は、トウモロコシ芯を適切な方法で乾燥した後、適宜粉砕し、熱水で抽出することにより、良好なトウモロコシの香気を有する香料を得る。 In order to achieve the above-mentioned problems, the corn core-derived natural flavor of the present invention is obtained by drying the corn core by an appropriate method, crushing it appropriately, and extracting it with hot water to obtain a flavor having a good corn aroma. obtain.
本発明により、トウモロコシの各種加工時に副生するトウモロコシ芯を、高付加価値が見込める食品加工分野で利用することが可能となる。 INDUSTRIAL APPLICABILITY According to the present invention, corn core produced as a by-product during various processing of corn can be used in the food processing field where high added value can be expected.
以下、実施の形態をより具体的に説明する。 Hereinafter, embodiments will be described in more detail.
トウモロコシ芯由来天然香料を得るためのトウモロコシ芯は、トウモロコシの種類を問わない。トウモロコシには甘味種、硬粒種、爆裂種、糯種、軟粒種、ジャイアントコーン、馬歯種などの分類があるが、加工後、トウモロコシ芯が残渣として副生する加工方法であれば、いずれの種類でもよい。 The corn core for obtaining a natural flavor derived from corn core may be of any type of corn. Corn is classified into sweet varieties, hard corn varieties, explosive varieties, corn varieties, soft corn varieties, giant corn, dent corn, etc. Any type may be used.
トウモロコシ芯は乾燥により長期間保存することが可能である。乾燥方法は問わないが、加熱乾燥を行う場合の乾燥温度は７０℃以下であることが望ましい。乾燥方法は、より好ましくは真空凍結乾燥による。 The corn core can be stored for a long time by drying. The drying method is not limited, but it is desirable that the drying temperature when heat-drying is 70 ° C. or lower. The drying method is more preferably vacuum freeze-drying.
乾燥したトウモロコシ芯から、次に述べる加水後に加熱することで香気成分の抽出を行うが、効率よく抽出を行うためにはトウモロコシ芯を適宜粉砕することが好ましい。 The aroma component is extracted from the dried corn core by heating after adding water as described below, but it is preferable to appropriately crush the corn core for efficient extraction.
乾燥、粉砕したトウモロコシ芯に水を５〜２０倍量加え、加熱することによりトウモロコシ芯から香気成分を抽出する。加熱方法は問わないが、焦げつきを防止するため、直火以外での加熱が望ましい。たとえば、二重釜を用いて１００℃で１０分加熱する、などである。加熱抽出後、ろ過、圧搾等により固液分離し、水溶液状のトウモロコシ芯由来天然香料を得る。得られた水溶液状のトウモロコシ芯由来天然香料は、凍結乾燥、噴霧乾燥などの適宜の乾燥技術を用いることによって粉末化することができる。 Aroma components are extracted from the corn core by adding 5 to 20 times the amount of water to the dried and crushed corn core and heating. The heating method does not matter, but in order to prevent scorching, heating other than an open flame is desirable. For example, it is heated at 100 ° C. for 10 minutes using a double kettle. After heat extraction, solid-liquid separation is performed by filtration, squeezing, etc. to obtain an aqueous solution of a natural fragrance derived from corn core. The obtained aqueous solution of the natural fragrance derived from corn core can be pulverized by using an appropriate drying technique such as freeze-drying and spray-drying.
以下に実施例を示して本発明を具体的に説明するが、これは単に例示の目的で述べるものであり、本発明はこれらの実施例に限定されるものではない。 Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is merely described for the purpose of illustration, and the present invention is not limited to these Examples.
トウモロコシ芯は、発明者がトウモロコシ加工品製造の際に副生したものを用いた。トウモロコシ加工品製造には、可食部のみを使用するため、可食部と非可食部を分離する。すなわち、非可食部である皮と雌しべを手作業で除去したのち、手動タイプマルチプレスカッター（株式会社平野製作所製、ワイドロングタイプＭＰＬＬ）でトウモロコシの芯を抜き出した。抜き出したトウモロコシ芯をトウモロコシ芯由来天然香料の出発原料とした。 The corn core used was produced by the inventor during the production of processed corn products. Since only the edible part is used in the production of processed corn products, the edible part and the non-edible part are separated. That is, after manually removing the skin and pistil, which are non-edible parts, the corn core was extracted with a manual type multi-press cutter (manufactured by Hirano Machinery Works, Ltd., wide long type MPLL). The extracted corn core was used as a starting material for the natural flavor derived from the corn core.
実施例１で抜き出したトウモロコシ芯をセラミックヒーター乾燥機（株式会社いすゞ製作所製、ＩＳＳ−３０−１）の乾燥棚に重なり合わないよう並べ、７０℃で２４時間乾燥した。乾燥したトウモロコシ芯をスピードカッター（株式会社愛工舎製作所製、２５Ｓ）を用いて、低速で１分、高速で１分、計２分間粉砕し、トウモロコシ芯７０℃乾燥粉末を調製した。 The corn cores extracted in Example 1 were arranged on a drying shelf of a ceramic heater dryer (ISS-30-1 manufactured by Isuzu Seisakusho Co., Ltd.) so as not to overlap, and dried at 70 ° C. for 24 hours. The dried corn core was pulverized using a speed cutter (manufactured by Aikosha Seisakusho Co., Ltd., 25S) for 1 minute at low speed and 1 minute at high speed for a total of 2 minutes to prepare a dried powder of corn core at 70 ° C.
実施例２で調製したトウモロコシ芯７０℃乾燥粉末１０ｇをガラス製ビーカーに分取し、５倍量にあたる水道水１００ｍLを注加し、アルミホイルで蓋をし、１００℃１５分間の加熱抽出を行った。加熱抽出後、二枚重ねにしたガーゼでろ過し、さらにガーゼをねじり、抽出液を搾り取り、水溶液状の７０℃乾燥トウモロコシ芯由来天然香料を得た。 10 g of the corn core 70 ° C. dry powder prepared in Example 2 was dispensed into a glass beaker, 100 mL of tap water equivalent to 5 times the amount was poured, covered with aluminum foil, and heat-extracted at 100 ° C. for 15 minutes. rice field. After heat extraction, the mixture was filtered through two layers of gauze, the gauze was further twisted, and the extract was squeezed to obtain an aqueous solution of a natural flavor derived from a 70 ° C. dried corn core.
実施例１で分離した可食部を実施例２、実施例３と同様の手順で処理し、水溶液状のトウモロコシ可食部由来天然香料を得た。 The edible portion separated in Example 1 was treated in the same procedure as in Examples 2 and 3 to obtain an aqueous solution of a natural flavor derived from the edible portion of corn.
実施例３で得た７０℃乾燥トウモロコシ芯由来天然香料は、実施例４で得たトウモロコシ可食部由来天然香料と類似した香気を呈しており、このことは実施例３で得た７０℃乾燥トウモロコシ芯由来天然香料が良好なトウモロコシ香気を有することを示す。 The 70 ° C. dried corn core-derived natural flavor obtained in Example 3 exhibited an aroma similar to that of the corn edible portion-derived natural flavor obtained in Example 4, which was obtained in Example 3 and dried at 70 ° C. It is shown that the natural flavor derived from corn core has a good corn aroma.
実施例１で抜き出したトウモロコシ芯をセラミックヒーター乾燥機（株式会社いすゞ製作所製、ＩＳＳ−３０−１）の乾燥棚に重なり合わないよう並べ、１００℃で２４時間乾燥した。乾燥したトウモロコシ芯をスピードカッター（株式会社愛工舎製作所製、２５Ｓ）を用いて、低速で１分、高速で１分、計２分間粉砕し、トウモロコシ芯１００℃乾燥粉末を調製した。 The corn cores extracted in Example 1 were arranged on a drying shelf of a ceramic heater dryer (ISS-30-1 manufactured by Isuzu Seisakusho Co., Ltd.) so as not to overlap, and dried at 100 ° C. for 24 hours. The dried corn core was pulverized using a speed cutter (manufactured by Aikosha Seisakusho Co., Ltd., 25S) at a low speed of 1 minute and at a high speed of 1 minute for a total of 2 minutes to prepare a corn core 100 ° C. dry powder.
比較例１で調製したトウモロコシ芯１００℃乾燥粉末１０ｇをガラス製ビーカーに分取し、５倍量にあたる水道水１００ｍLを加え、アルミホイルで蓋をし、１００℃１０分間の加熱抽出を行った。加熱抽出後、二枚重ねにしたガーゼでろ過し、さらにガーゼをねじり、抽出液を搾り取り、水溶液状の１００℃乾燥トウモロコシ芯由来天然香料を得た。 10 g of the 100 ° C. dry powder of corn core prepared in Comparative Example 1 was dispensed into a glass beaker, 100 mL of tap water corresponding to 5 times the amount was added, covered with aluminum foil, and heat-extracted at 100 ° C. for 10 minutes. After heat extraction, the mixture was filtered through two layers of gauze, the gauze was further twisted, and the extract was squeezed to obtain an aqueous solution of a natural flavor derived from a 100 ° C. dried corn core.
比較例２で得た１００℃乾燥トウモロコシ芯由来天然香料は、実施例４で得たトウモロコシ可食部由来天然香料とは明らかに異なる香気を呈し、良好なトウモロコシ香料とはなり得ない。 The 100 ° C. dried corn core-derived natural flavor obtained in Comparative Example 2 exhibits an aroma clearly different from the corn edible portion-derived natural flavor obtained in Example 4, and cannot be a good corn flavor.
本発明によって、トウモロコシ芯を原料として良好なトウモロコシ香気を有するトウモロコシ芯由来天然香料が提供され、各種加工食品に添加されることにより食品加工産業に広く利用されることが可能である。また、原料となるトウモロコシ芯は非可食部であり、食料需要と競合することなく製造可能であることから産業利用性が高い発明である。
INDUSTRIAL APPLICABILITY According to the present invention, a corn core-derived natural flavor having a good corn aroma using corn core as a raw material is provided, and can be widely used in the food processing industry by being added to various processed foods. Further, the corn core as a raw material is an inedible part and can be produced without competing with food demand, so that it is an invention with high industrial utility.
Claims (1)
A natural fragrance derived from corn core, which is obtained by drying the corn core at 70 ° C or lower, crushing it, and extracting it with hot water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2020059510A JP2021153540A (en) | 2020-03-30 | 2020-03-30 | Natural perfume derived from corn core |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2020059510A JP2021153540A (en) | 2020-03-30 | 2020-03-30 | Natural perfume derived from corn core |
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| Publication Number | Publication Date |
|---|---|
| JP2021153540A true JP2021153540A (en) | 2021-10-07 |
| JP2021153540A5 JP2021153540A5 (en) | 2023-04-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2020059510A Pending JP2021153540A (en) | 2020-03-30 | 2020-03-30 | Natural perfume derived from corn core |
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| Country | Link |
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| JP (1) | JP2021153540A (en) |
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- 2020-03-30 JP JP2020059510A patent/JP2021153540A/en active Pending
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