JP3753352B2

JP3753352B2 - Alcohol-containing seasoning and method for producing the same

Info

Publication number: JP3753352B2
Application number: JP28624397A
Authority: JP
Inventors: 奈穂子杉本; 智博鶴田; 尚美村田; 達也河辺
Original assignee: 宝ホールディングス株式会社
Priority date: 1997-10-03
Filing date: 1997-10-03
Publication date: 2006-03-08
Anticipated expiration: 2017-10-03
Also published as: JPH11103815A

Description

【０００１】
【発明の属する技術分野】
本発明は、調味料に関し、特に香辛料の香味が豊富で、まろみや熟成感のある酒精含有調味料及びその製造方法に関する。
【０００２】
【従来の技術】
香辛料は、その特有の香味を食品に付与する目的で広く食品の調味に用いられている。西洋料理では特に肉類の臭い消しの目的で古くから使われてきたが、我が国でも近年の嗜好の多様化によりその使用機会が多くなってきている。香辛料を食品に使用するに際しては、香辛料を必要により細かく砕いたり、擂ったりして用いるが、特に加工食品では香辛料の抽出物が使用されることが多い。
香辛料の抽出物としては、水蒸気蒸留又は圧搾によって得られる精油、溶剤で抽出された非揮発成分を主に含むオレオレジン、アルコール抽出液であるチンキ、アルコール抽出液の蒸留物であるディスティレート等があり〔食料工業、第１１４８〜１１５１頁、１９８５年初版第１刷、（株）恒星社厚生閣〕、その用途、目的によって色々と使い分けられている。
他方、料飲店や家庭での調理においても、料理の外観や使い易さの面から、固形物を含まない香辛料抽出物を必要とされることは多くなっているが、上記香辛料抽出物には、オイル状で取扱いが厄介、香味の強さ及び質が不十分、等の問題点があり、いまだ満足できる品質とはなっていない。前述のチンキ以外にも、ニンニクの焼酎漬け〔長野県食品工業試験場研究報告（長野食工試研報）、第２４巻、第９〜１１頁（１９９６）〕等の香辛料のアルコール抽出物、並びに香辛料を焼酎等に漬けた香辛料のリキュール〔砂糖を使わない手作り果実酒・ハーブ酒・健康酒、秋本栄司、秋本由紀子、１９９６年、（株）雄鶏社〕が知られているが、飲用を目的とするものであり、調味料としての香味力価を持ったものは得られていない。また、香辛料のオイル漬け品、酸漬け品等が使われることもあるが、水系への溶解性や酸臭等の問題があり、広く食品に使われるには至っていない。また、香辛料抽出物が香料として工業的に生産されるが、これらは素材のよさを生かした調味料でなく添加物として使用される。
【０００３】
【発明が解決しようとする課題】
調味にふさわしい香味が豊富で、香味の幅及び奥行き、かつ熟成感を持ち、料理への使用が容易で、素材への浸透性の良い、香辛料の抽出物を含有させた調味料が強く求められているにもかかわらず、いまだ満足な品質のものが得られていない。
本発明はこのような現状にかんがみてなされたものであり、その目的は、香辛料由来の香味成分を豊富に含有し、並びに酒精及び酒類成分の存在下での、新規香味成分が精製されて混然一体となった熟成感のある、かつ使い易い液状の調味料を提供することにある。
【０００４】
【課題を解決するための手段】
本発明を概説すれば、本発明の第１の発明は、ニンニク、バジル、唐辛子、ワサビ、生姜、バニラ、オニオン、ネギ、紫蘇から選択される香辛料を、酒精濃度２０〜７５ｖ／ｖ％の酒精含有溶液で抽出する工程、水で抽出する工程の各工程を任意の順序で、１回以上行う工程、及び全抽出液を混合する工程を経て得られる、香辛料の抽出物を含有することを特徴とする最終製品の酒精濃度が５〜３０ｖ／ｖ％の酒精含有液状調味料に関する。
また、第２の発明は第１の発明の製造方法に関し、第１の発明で選択される香辛料を、酒精濃度２０〜７５ｖ／ｖ％の酒精含有溶液で抽出する工程、水で抽出する工程の各工程を任意の順序で、１回以上行う工程、及び全抽出液を混合して香辛料の抽出物を得る工程の各工程を包含することを特徴とする。
更に、第３の発明は、上記第２の発明における抽出工程に関する発明であって、上記第２の発明の抽出工程において、振動かくはん手段及び／又は超音波処理手段を用いることを特徴とする。
【０００５】
本発明者らは、調味料において、香味を強化し、熟成感を高めた、料理への使用が容易な香辛料の抽出物を含有することを特徴とする酒精含有調味料を開発すべく鋭意研究を重ねた。
その結果、上記本発明の第１の発明に記載の抽出工程を用いて得られた香辛料の抽出物を含有する酒精含有液状調味料は、香辛料本来の香味が豊富に含有され、酒精溶液との味なれ、熟成感があり、かつ使い易い液状である高品質な製品であることを見出し、本発明を完成させた。
また、上記本発明の第２の発明に記載の抽出工程において、振動かくはん手段及び／又は超音波処理手段を用いることで、更に抽出及び熟成効果を高めることができる製造方法を提供できることを見出した。
【０００６】
【発明の実施の形態】
以下、本発明について具体的に説明する。
まず、本発明で使用する香辛料とは、食品の調味のために用いる芳香性と刺激性を持った植物性物質のことで、スパイスあるいは薬味とも言われるものであって〔調理用語辞典、第３４５〜３４６頁、平成４年第一版第１０刷、編集発行者（社）全国調理師養成施設協会、発売元（株）調理栄養教育公社〕、特にその種類は限定されないが、辛味料、香辛料、着色料、薬味等があり、例えば、ニンニク、バジル、唐辛子、ワサビ、生姜、バニラ、オニオン、ネギ、紫蘇等が挙げられる。
これら香辛料の形態としては、生鮮品、冷蔵品、冷凍品又は乾燥品があるが、特に限定されない。また、抽出に先立って細断、粉砕、磨砕等の処理を必要によって行ってもよい。例えば、生のニンニクは細胞組織に傷をつけることによって香りを生成する酵素系が働くので、ニンニク特有の強い香りを求める場合は、何らかの方法で傷付けた生のニンニクを用いるとよい。その際、より酵素系の働きを高めるために、傷付けた後に暫時、水又は温水中に浸漬してもよい。
香辛料が生のときは、香辛料に含まれる酵素が作用し抽出成分と酒精により新しい香味成分が生成される。また、香辛料の酵素が失活しているときは、香辛料の抽出成分と酒精との非酵素的反応により、新しい香味成分が生成される。
【０００７】
次に、本発明で、香辛料の抽出に使用する酒精含有溶液は、酒精の水溶液が最も一般的であるが、酒類の蒸留酒〔ブランデー、ラム酒、ウイスキー、焼酎、ウォッカ、白酒（パイチュウ）等〕、酒類の醸造酒（ワイン、清酒、合成清酒、みりん、老酒等）及び／又は調味料（発酵調味料等）を使用して、酒類及び／又は調味料の香味と香辛料の香味が混然一体となった抽出液とすることも可能である。すなわち、酒類及び／又は調味料を使用すると香辛料から抽出された成分が酒類及び／又は調味料中の成分と作用して、複雑な香味成分が増強され、種々の成分が合さって、更なる香味の多様化、製品の熟成効果等が生み出される。また、その際に、食塩やアミノ酸等の酒精以外の成分並びに酵素剤（アミラーゼ、プロテアーゼ、リパーゼ、セルラーゼ、ヘミセルラーゼ、エステラーゼ、ペクチナーゼの群から選択される１つ以上）が共存してもよい。
【０００８】
本発明における酒精含有溶液で抽出する工程の酒精濃度は、低すぎると酒精による香味成分、特に香り成分の抽出が十分でなく、また、高すぎると酒精による細胞組織の変性によって抽出効率が低下したり、抽出作業時の安全性等に問題が生じるので、２０〜７５ｖ／ｖ％がよい。
抽出温度は特に限定されないが、酒精の揮散が防止できる容器での抽出では抽出効率及び熟成効果を高めるために４０〜７０℃程度で加温抽出することが望ましい。また、抽出温度は、恒温でもよいが、１回以上間欠的又は連続的に低下及び／又は上昇させて変化させてもよい。
また、２０〜７５ｖ／ｖ％の酒精含有溶液で抽出する工程が、酒精濃度が１回以上間欠的又は連続的に低下及び／又は上昇させて抽出してもよい。また、酒精含有溶液での抽出及び水抽出の順序を変えることもできるし、酒精含有溶液での抽出及び水抽出を繰返し行ってもよい。繰返し操作の際に、香辛料を種々の処理（加熱、酸、アルカリ、焙炒処理等）をすることもできる。
抽出時間についても特に制限はなく、低温又は常温抽出及び熟成では０．５〜数１０日、加温抽出であれば熟成効果も促進されるので１０分〜数時間程度で香味成分が抽出されるが、より長時間かけて抽出しても何ら差支えない。
【０００９】
例えば、２０〜７５ｖ／ｖ％の酒精含有溶液による抽出後、水溶性の香味成分、特に呈味成分を抽出するために、引続き水抽出又は水を添加して更に抽出を行う。その際には酒精含有溶液による抽出物を常法通り固液分離して、その残渣を水抽出してもよいし、固液分離せずに水を添加して更に抽出してもよい。該抽出工程の温度及び時間は、２０〜７５ｖ／ｖ％の酒精含有溶液による抽出工程と同様であり特に限定されない。
【００１０】
なお、この２０〜７５ｖ／ｖ％の酒精含有溶液で抽出する工程、水で抽出する工程、又は抽出物を固液分離することなく、更に抽出する工程においては、振動かくはん手段及び／又は超音波処理手段を用いることで、より抽出及び熟成効果を高めることができる。
本発明における振動かくはん手段とは、溶液中で振動とかくはんを同時に発生できるかくはん手段であることが必須であり、振動発生源に振動モーターを使用し、振動かくはんしようとする液中に適切な広さ、長さ、厚みを有する多段の振動羽根を懸垂して、羽根を固定した枠をモーターに連結し振動させ、その出力をインバーターで調節すると、槽内に三次元の流動を伴った乱流を発生させることを大きな特長としている〔化学装置、第３６巻、第７号、第１００〜１０４頁（１９９４）、（株）工業調査会〕。周波数は容器の大きさ等の条件により調整するが、一般に１００Ｈｚ以上が好ましく、操作上１０〜９０Ｈｚが好ましく、更に４０〜６０Ｈｚがより好ましい。
本発明における超音波処理手段は、被処理物の種類及び形態により適宜選択される。周波数は好ましくは１５ｋＨｚ以上、特に好ましくは処理効果の観点から２０ｋＨｚ〜数１００ＭＨｚの範囲で適宜選択され、強度は好ましくは０．００１Ｗ／ｃｍ2 超、特に好ましくは作用効果の面より０．００５Ｗ／ｃｍ2 超から適宜選択され、更に、処理時間は好ましくは数秒〜数１０時間、特に好ましくは数１０秒〜数時間の範囲で適宜選択される。超音波処理は連続的に行ってもよいし、間欠的に行ってもよい。また、被処理物へ直接及び／又は間接に行ってもよい。超音波を発生させる振動子としては、超音波洗浄機に一般的に用いられている圧電セラミックを２つの金属ブロックで挟みボルトで締めつけた構造をもつボルト締ランジュパン型振動子、構造上薄くすることのできる圧電セラミックをガラス器材エポキシ樹脂基板に接着した構造の振動子等が挙げられる。微弱超音波を発生させるためには圧電セラミック単体の振動子を用いてもよい。
【００１１】
２０〜７５ｖ／ｖ％の酒精含有溶液による抽出工程後、必要により常法通り固液分離し、該酒精含有溶液による抽出残渣を水抽出した場合は、その水抽出液と該酒精含有溶液による抽出液を混合する。その操作によって香辛料のオイル分が分離、浮遊したり、不溶成分が沈降した場合は、必要によりそれらを除去する。オイル分が除去された混合抽出液を用いることにより、経時変化の少ない調味料とすることができる。また、２０〜７５ｖ／ｖ％の酒精含有溶液による抽出物を固液分離することなしに水を添加して更に抽出した場合にも、酒精濃度の低下によってオイル分の分離が見られることがあるが、その場合も同様に処理すればよい。このように、それぞれ２０〜７５ｖ／ｖ％の酒精含有溶液中で抽出及び熟成されたものと、水又は水を添加して更に抽出及び熟成されたもの同士を組合せることにより、更に香味の幅及び奥行きを生じる。また、水を加えて酒精濃度を変化させることにより、異なった熟成条件が生じることになり、香味の幅及び奥行きを増し、熟成効果が円滑に行われる。従来の単に焼酎に浸漬して香辛料の抽出物を調製する場合は、香味の多様化もなく、熟成効果が少ない。また、この熟成効果を得るには２〜３ヵ月以上の長日にわたる時間を要することになり、これらの点において本発明の調味料は従来のものと品質上差別化できる。
【００１２】
このようにして得られた香辛料の抽出物は、香辛料の香味成分を豊富に含んでおり、それ自体が高品質の香辛料の抽出物を含有する酒精含有調味料であるが、最終製品は必要により糖類、塩類、有機酸、アミノ酸、エキス類、色素、香料等の食品素材を添加してもよい。最終製品の酒精濃度は、５〜３０ｖ／ｖ％が好ましく、１０〜２５ｖ／ｖ％が香味の点から更に好ましい。そこで、必要により、酒精溶液、酒類、調味料及び／又は水を加えて酒精濃度を調整してもよい。更に、必要により滓下げ、ろ過、加熱殺菌等の処理を施して仕上げればよい。また、抽出に用いた香辛料をそのまま液中に残存させて、見栄えのする酒精含有調味料とすることも可能である。
【００１３】
【実施例】
以下、実施例によって本発明を更に具体的に説明するが、本発明はこれらに限定されるものではない。
【００１４】
実施例１
２５又は５０ｖ／ｖ％酒精溶液０．５リットルの入った容量１．５リットルのガラス容器へ、鱗片状に分離して水洗したニンニク０．４ｋｇをそれぞれ入れ、密閉して常温で１０日間浸漬放置した。その後、それぞれをデカンテーションして液部を分離して、２５ｖ／ｖ％酒精溶液抽出液（以下、抽出液▲１▼と略記する。抽出液▲１▼は、従来の焼酎中でニンニクを抽出する物に相当する）と５０ｖ／ｖ％酒精溶液抽出液（以下、抽出液▲２▼と略記する）を得た。更に、ガラス容器中の５０ｖ／ｖ％酒精溶液抽出残渣には４０℃の温水０．５リットルを加え、密閉して、４０℃で３０分間穏やかにかくはん抽出後、液部を分離した。その液部０．１リットルと抽出液▲２▼０．１リットルを合して抽出液（以下、抽出液▲３▼と略記する）を得た。
次に、これら得られた抽出液をじゃがいもを用いてサラダ油で揚げて調理して、官能評価した。すなわち、対照１としては、抽出液▲１▼に同量の２５ｖ／ｖ％酒精溶液を加えたもの（以下、抽出液▲１▼＋酒精と略記する）３０ｍｌ、対照２としては、抽出液▲１▼３０ｍｌ、対照３としては、抽出液▲２▼に同量の水を加えたもの（以下、抽出液▲２▼＋水と略記する）３０ｍｌ、更に本発明品としては、抽出液▲３▼３０ｍｌを、皮をむいて短冊状に切ったじゃがいも１００ｇにそれぞれ添加してよくなじませ、１８０℃のサラダ油で揚げてフライドポテトを調製した。そのフライドポテトのニンニクの香味の強さ、ニンニクの香味の質（まろやかさ、熟成感）をパネラー１２名で官能検査した〔１点：ニンニクの香味が強い→５点：ニンニクの香味が弱い、及び１点：ニンニクの香味の質（まろやかさ、熟成感）良→５点：ニンニクの香味の質（まろやかさ、熟成感）不良〕。パネラー１２名の合計値を評価点（１２点が最高に良く、６０点が最も悪い）として、その結果を表１に示す。
【００１５】
【表１】

【００１６】
対照１：従来の焼酎中でのニンニク抽出液と同量の２５ｖ／ｖ％酒精の混合物。
対照２：従来の焼酎中でのニンニク抽出液。
対照３：５０ｖ／ｖ％酒精抽出液と同量の水の混合物。
本発明品：５０ｖ／ｖ％酒精抽出液と残渣の水抽出液の混合物。
【００１７】
このように、本発明の方法で調製したニンニクの抽出液（抽出液▲３▼）を使って作ったフライドポテトは、従来の焼酎中で抽出する方法（対照１及び２）や５０ｖ／ｖ％酒精抽出に水を加えたもの（対照３）に比べて、ニンニク香味が最も強く、また香味の質として幅、奥行き及びまろみがあり、かつ熟成感があるという評価を得た。そのフライドポテトはこれら対照１、２及び３と比べて顕著に優れていた。
【００１８】
実施例２
実施例１と同じニンニク１ｋｇと５０ｖ／ｖ％酒精濃度の発酵調味料（「味しるべＤ−５０Ｎ」：武田薬品工業株式会社）５リットルを容量１０リットルのガラス容器に入れ、超音波処理（３８ｋＨｚ、強度０．４Ｗ／ｃｍ²）で４０℃、１時間処理した。その後は、時々かくはんしながら４０℃に１５時間保持した。液部を分離した後、容器中のニンニクに水５リットルを添加して５０℃で３時間保持した。冷却後ニンニクを分離除去し、液部を発酵調味料による抽出液に混合した。
この混合液を常温に一晩放置し、生じた滓を常法通りろ過して、ニンニクの香気成分と呈味成分を豊富に含有する酒精濃度２５ｖ／ｖ％のニンニク抽出液９．６リットルを得た。このものは、発酵調味料がもつ香味が更に改善された、新規な酒精含有調味料であり、また炒飯や野菜炒め等の料理に好ましいニンニク香味を付与できた。
【００１９】
実施例３
冷凍バジル１０ｋｇに３５ｖ／ｖ％甲類焼酎４０リットルを加え、密封して常温で３ヵ月間保存した。続いてそれに水３０リットルを加えてよく混合し、引続き常温で３ヵ月間保存した。このようにして得られたものは、バジルの香味が非常に強く、香味の幅及び奥行きがあり、かつ熟成感があり、トマトソース、ドレッシング等に好適な酒精含有調味料となった。
【００２０】
参考例
八角の乾燥品５ｋｇと４０ｖ／ｖ％酒精溶液２５リットルを容量５０リットルの蓋付きステンレス容器に入れ、６０℃で１時間、超振動αかくはん機〔日本テクノ（株）製〕を用い、周波数４０〜４５Ｈｚで振動かくはんしながら抽出した。冷却後、液部２０リットルを別容器に分離し、ステンレス容器中の八角に水２０リットルを加えて６５℃で０．５時間、同様に振動かくはん抽出した。冷却後、液部を分離し、先に分離しておいて４０ｖ／ｖ％酒精溶液による抽出液に合して混合液４３リットルを得た。この混合液は、八角の風味が強くなるだけでなく、香味の幅及び奥行きがあり、かつ熟成感があり、材料への浸透が良いので、豚の角煮や魚の揚げ物等の中華料理に適した酒精含有調味料であった。
【００２１】
【発明の効果】
以上詳細に説明したように、本発明は、香辛料を２０〜７５ｖ／ｖ％の酒精含有溶液による抽出と、水抽出又は水を添加して抽出する工程を併用することを特徴とする方法を用い、香味が強化され、まろみや熟成感があり、素材のよさを生かした新規な香辛料の酒精含有調味料を提供することができる。この酒精含有調味料は簡便に調理へ使用することができ、食生活の多様化に寄与できる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a seasoning, and more particularly to an alcoholic-containing seasoning that is rich in spices and has a mellowness and a mature feeling, and a method for producing the same.
[0002]
[Prior art]
Spices are widely used in seasoning foods for the purpose of imparting their unique flavors to foods. Western foods have been used for a long time, especially for the purpose of eliminating the smell of meat, but in Japan, there are increasing opportunities for their use due to recent diversification of tastes. When using spices in foods, the spices are used after being finely crushed or sprinkled as necessary, but spice extracts are often used particularly in processed foods.
The extract of spices, essential oils obtained by steam distillation or squeezing, I mainly containing a non-volatile component extracted with a solvent Orejin, tincture is an alcohol extract, Distillery rate and the like are distillate alcohol extract Available [Food Industry, pp. 1148 to 1151, first edition of 1985, Hoshiseisha Koseikaku Co., Ltd.], variously used depending on the purpose and purpose.
On the other hand, spice extracts that do not contain solids are often required from the viewpoint of appearance and ease of use in restaurants and home cooking, However, it is oily and difficult to handle, the strength and quality of flavor are insufficient, and the quality is not yet satisfactory. In addition to the above tinctures, alcoholic extracts of spices such as shochu pickled garlic [Nagano Prefectural Food Industry Research Institute Research Report (Vol. 24, 9-11 (1996))], and spices Liqueur of spices soaked in shochu etc. (handmade fruit liquor / herb liquor / healthy liquor without sugar, Eiji Akimoto, Yukiko Akimoto, 1996, Rooster Co., Ltd.), but for drinking purposes It has not been obtained with a flavor potency as a seasoning. In addition, spices pickled in oil and pickled products may be used, but they are not widely used in foods due to problems such as solubility in water and acid odor. In addition, spice extracts are industrially produced as fragrances, but these are used as additives rather than seasonings that make good use of the raw materials.
[0003]
[Problems to be solved by the invention]
There is a strong demand for seasonings that contain a variety of flavors suitable for seasoning, have a breadth and depth of flavor, a sense of maturity, are easy to use in cooking, and have good permeation into the ingredients and contain spice extracts. Despite this, we have not yet obtained a product of satisfactory quality.
The present invention has been made in view of the present situation, and its purpose is to contain abundant flavor components derived from spices, and to refine and mix new flavor components in the presence of alcoholic and liquor components. The object is to provide a liquid seasoning that has a sense of maturity and is easy to use.
[0004]
[Means for Solving the Problems]
To summarize the present invention, a first invention of the present invention is a spice selected from garlic, basil, chili, wasabi, ginger, vanilla, onion, leek, shiso, with an alcohol concentration of 20-75 v / v %. It contains a spice extract obtained through a process of extracting with a spirit-containing solution, a process of extracting with water in an arbitrary order one or more times, and a process of mixing all extracts. It relates to an alcoholic-containing liquid seasoning having a characteristic alcohol concentration of 5-30 v / v% .
Moreover, 2nd invention is related with the manufacturing method of 1st invention, The process of extracting the spice selected by 1st invention with the alcohol-containing solution of alcohol concentration 20-75 v / v %, the process of extracting with water the steps in any order of, characterized in that it comprises steps performed one or more times, and as the engineering process to obtain the total extract was mixed spice extracts.
Furthermore, a third invention is the invention relates to the extraction step in the second invention, in the extraction process of the second invention is characterized by using a vibration stirring means and / or sonication means.
[0005]
The inventors of the present invention have earnestly researched to develop a condiment-containing seasoning characterized by containing a spice extract that enhances flavor and enhances aging and is easy to use in cooking. Repeated.
As a result, the alcoholic-containing liquid seasoning containing the spice extract obtained by using the extraction process described in the first invention of the present invention is rich in the original flavor of the spice, The present invention was completed by discovering that it is a high quality product that is liquid, easy to use, tastes mature, and feels matured.
Further, it has been found that in the extraction step according to the second aspect of the present invention, by using a vibration stirring means and / or an ultrasonic treatment means, a production method capable of further enhancing the extraction and aging effects can be provided. .
[0006]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be specifically described.
First, the spice used in the present invention is a plant substance having fragrance and irritation used for seasoning foods, which is also called spice or condiment [Cooking Dictionary, No. 345. ~ 346 pages, 1992 first edition, 10th edition, editor / publisher (National Cookery Training Facility Association, distributor (Cooking Nutrition Education Corporation)), but the type is not particularly limited, but spices and spices , colorants, there are spices such as, for example, garlic, basil, Tang mustard, horseradish, ginger, vanilla, OH anion, leeks, and purple SoHitoshi.
Examples of the spices include fresh products, refrigerated products, frozen products, and dried products, but are not particularly limited. Moreover, you may perform processes, such as shredding, grinding | pulverization, and grinding | pulverization, before extraction. For example, since raw garlic works by an enzyme system that generates a fragrance by damaging cellular tissue, when a strong scent peculiar to garlic is desired, raw garlic damaged by some method may be used. At that time, in order to enhance the function of the enzyme system, it may be immersed in water or warm water for a while after being damaged.
When the spice is raw, the enzyme contained in the spice acts to produce a new flavor component from the extracted component and alcohol. In addition, when the spice enzyme is inactivated, a new flavor component is generated by a non-enzymatic reaction between the spice extract component and alcohol.
[0007]
Next, in the present invention, the alcoholic alcohol-containing solution used for the extraction of spices is most commonly an alcoholic alcoholic solution, but alcoholic distilled liquor [brandy, rum, whiskey, shochu, vodka, white liquor (paichu), etc. ] Using brewed liquor of wine (wine, sake, synthetic sake, mirin, old sake, etc.) and / or seasoning (fermented seasoning, etc.), the flavor of alcoholic and / or seasoning is mixed with the flavor of spices. It is also possible to obtain an integrated extract. That is, when alcoholic beverages and / or seasonings are used, the components extracted from the spices interact with the components in the alcoholic beverages and / or seasonings, the complex flavor components are enhanced, and various components are combined to further Diversity of flavor, aging effect of products, etc. are created. In this case, components other than spirits such as salt and amino acids and enzyme agents (one or more selected from the group of amylase, protease, lipase, cellulase, hemicellulase, esterase, and pectinase) may coexist.
[0008]
If the alcohol concentration in the step of extracting with the alcohol-containing solution in the present invention is too low , extraction of flavor components by alcohol, particularly aroma components, is insufficient, and if it is too high, extraction efficiency decreases due to cell tissue denaturation by alcohol. or, because the problem is generated in the extraction work at the time of the safety and the like, it is 20 ~75v / v%.
The extraction temperature is not particularly limited, but it is desirable to perform warm extraction at about 40 to 70 ° C. in order to increase extraction efficiency and aging effect in extraction with a container that can prevent the evaporation of alcohol. Further, the extraction temperature may be constant temperature, but may be changed by decreasing and / or increasing intermittently or continuously once or more.
Further, the step of extracting with a 20 to 75 v / v % alcohol-containing solution may be extracted while the alcohol concentration decreases or / or increases intermittently or continuously once or more. Moreover, the order of extraction with a spirit-containing solution and water extraction can be changed, and extraction with a spirit-containing solution and water extraction may be repeated. During the repeated operation, the spices can be subjected to various treatments (heating, acid, alkali, roasting treatment, etc.).
There is no particular limitation on the extraction time, and it is 0.5 to several tens of days for low temperature or normal temperature extraction and aging, and the aging effect is promoted if it is heated extraction, so the flavor component is extracted in about 10 minutes to several hours. However, there is no problem even if it takes more time to extract.
[0009]
For example, after extraction with a 20-75 v / v % alcohol-containing solution, in order to extract a water-soluble flavor component, particularly a taste component, water extraction or water is further added for further extraction. In that case, the extract by the alcohol-containing solution may be subjected to solid-liquid separation as usual, and the residue may be extracted with water, or may be further extracted by adding water without solid-liquid separation. The temperature and time of the extraction step are the same as those in the extraction step with a 20-75 v / v % spirit-containing solution, and are not particularly limited.
[0010]
In addition, in the step of extracting with this 20 to 75 v / v % alcoholic spirit-containing solution, the step of extracting with water, or the step of further extracting the extract without performing solid-liquid separation, vibration stirring means and / or super By using the sonication means, the extraction and aging effects can be further enhanced.
The vibration stirring means in the present invention must be a stirring means capable of simultaneously generating vibration and stirring in a solution. A vibration motor is used as a vibration generating source, and an appropriate wide range is used in the liquid to be vibrated. By suspending multistage vibrating blades with length, length, and thickness, connecting a frame with fixed blades to a motor to vibrate, and adjusting its output with an inverter, turbulent flow with three-dimensional flow in the tank [Chemical equipment, Vol. 36, No. 7, pp. 100-104 (1994), Industrial Research Co., Ltd.]. Although the frequency is adjusted according to conditions such as the size of the container, it is generally preferably 100 Hz or more, preferably 10 to 90 Hz, and more preferably 40 to 60 Hz in terms of operation.
The ultrasonic processing means in the present invention is appropriately selected depending on the type and form of the object to be processed. The frequency is preferably 15 kHz or more, particularly preferably in the range of 20 kHz to several 100 MHz from the viewpoint of the treatment effect, and the strength is preferably more than 0.001 W / cm 2, particularly preferably 0.005 W / cm 2 from the viewpoint of the effect. The processing time is suitably selected from a range of several seconds to several tens of hours, particularly preferably from several tens of seconds to several hours. The ultrasonic treatment may be performed continuously or intermittently. Moreover, you may carry out to a to-be-processed object directly and / or indirectly. As a vibrator for generating ultrasonic waves, a bolt-clamped Langevin type vibrator having a structure in which a piezoelectric ceramic generally used in an ultrasonic cleaning machine is sandwiched between two metal blocks and tightened with a bolt is thinned in structure. For example, a vibrator having a structure in which a piezoelectric ceramic that can be bonded to a glass device epoxy resin substrate is used. In order to generate weak ultrasonic waves, a piezoelectric ceramic single vibrator may be used.
[0011]
After the extraction step with a 20-75 v / v % alcohol-containing solution, if necessary, solid-liquid separation is performed as usual, and when the extraction residue from the alcohol-containing solution is extracted with water, the water extract and the alcohol-containing solution are used. Mix the extract. If the oil component of the spice separates and floats by the operation, or insoluble components settle, they are removed as necessary. By using the mixed extract from which the oil has been removed, a seasoning with little change with time can be obtained. In addition, even when water is added to the extract from a 20-75 v / v % alcoholic-containing solution without further solid-liquid separation and further extraction is performed, separation of the oil component may be observed due to a decrease in alcoholic acid concentration. There is a similar process. In this way, by combining the one extracted and aged in a solution containing 20 to 75 v / v % of each spirit and the one further extracted and aged by adding water or water, Generates width and depth. Further, by changing the alcohol concentration by adding water, different aging conditions are produced, the width and depth of the flavor are increased, and the aging effect is performed smoothly. When preparing a spice extract by simply immersing in a conventional shochu, there is no diversification of flavor and the aging effect is small. In addition, it takes a long time of 2 to 3 months or more to obtain this aging effect, and in this respect, the seasoning of the present invention can be differentiated from the conventional one in terms of quality.
[0012]
The spice extract thus obtained contains abundant spice flavor components and is itself a spirit-containing seasoning containing a high-quality spice extract, but the final product is necessary if necessary. Food materials such as sugars, salts, organic acids, amino acids, extracts, pigments, and fragrances may be added. The final product has a spirit concentration of preferably 5 to 30 v / v%, more preferably 10 to 25 v / v% from the viewpoint of flavor. Therefore, if necessary, the alcohol concentration may be adjusted by adding an alcoholic solution, alcoholic beverages, a seasoning and / or water. Furthermore, it may be finished by performing treatments such as drooping, filtration, and heat sterilization as necessary. Moreover, it is also possible to leave the spice used for extraction in the liquid as it is to make a seasoning-containing seasoning that looks good.
[0013]
【Example】
EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited thereto.
[0014]
Example 1
Into a 1.5 liter glass container containing 0.5 or 25 liters of 50 or 50% v / v spirits solution, 0.4 kg of garlic separated into scales and washed with water is placed, sealed, and left to stand at room temperature for 10 days. did. After that, each was decanted to separate the liquid parts, and a 25 v / v% spirit solution extract (hereinafter abbreviated as extract 1). Extract 1 was used to extract garlic in conventional shochu. And 50 v / v% spirit solution extract (hereinafter abbreviated as extract (2)). Furthermore, 0.5 liters of warm water at 40 ° C. was added to the 50 v / v% spirit solution extraction residue in the glass container, sealed, and gently stirred at 40 ° C. for 30 minutes, and then the liquid part was separated. The liquid part 0.1 liter and the extract (2) 0.1 liter were combined to obtain an extract (hereinafter abbreviated as extract 3).
Next, these obtained extracts were fried with salad oil using potatoes, cooked, and subjected to sensory evaluation. That is, as control 1, 30 ml of the same amount of 25 v / v% spirit solution (hereinafter abbreviated as extract 1) + alcohol was added to extract 1), and as control 2, extract 1 1) 30 ml, as control 3, 30 ml of extract (2) plus the same amount of water (hereinafter abbreviated as extract (2) + water), and as the product of the present invention, extract (3) ▼ 30ml was peeled and cut into strips of potatoes and added to each 100g. Frozen in 180 ° C salad oil to prepare french fries. The panel was subjected to a sensory test on the garlic flavor strength of the fries and the garlic flavor quality (mellowness and aging) [1 point: garlic flavor is strong → 5 points: garlic flavor is weak, And 1 point: good quality of garlic flavor (mellowness, aging) → 5 points: poor quality of garlic flavor (mellowness, aging). The total value of 12 panelists is regarded as an evaluation score (12 points are the best and 60 points are the worst), and the results are shown in Table 1.
[0015]
[Table 1]

[0016]
Control 1: A mixture of 25 v / v% spirits equivalent to garlic extract in conventional shochu.
Control 2: Garlic extract in conventional shochu.
Control 3: A mixture of the same amount of water as the 50 v / v% spirit extract.
Product of the present invention: A mixture of 50 v / v% alcoholic extract and residual aqueous extract.
[0017]
Thus, the fried potato prepared using the garlic extract (extract (3)) prepared by the method of the present invention was extracted in the conventional shochu (controls 1 and 2) and 50 v / v%. The garlic flavor was the strongest compared to the alcoholic extract with water added (Control 3), and the flavor quality was wide, deep, and mellow, and was aged. The french fries were significantly better than these controls 1, 2 and 3.
[0018]
Example 2
1 kg of garlic as in Example 1 and 5 liters of fermented seasoning with 50 v / v% alcohol concentration (“Taste Shibe D-50N”: Takeda Pharmaceutical Co., Ltd.) are placed in a glass container with a capacity of 10 liters and subjected to ultrasonic treatment. (38 kHz, strength 0.4 W / cm ² ), and treated at 40 ° C. for 1 hour. Thereafter, the mixture was kept at 40 ° C. for 15 hours with occasional stirring. After separating the liquid part, 5 liters of water was added to the garlic in the container and kept at 50 ° C. for 3 hours. After cooling, the garlic was separated and removed, and the liquid part was mixed with the extract with the fermented seasoning.
This mixed solution is left at room temperature overnight, and the resulting koji is filtered in the usual manner, and 9.6 liters of garlic extract with an aroma concentration of 25 v / v% and rich in garlic aroma and taste components is added. Obtained. This is a novel alcoholic-containing seasoning in which the flavor of the fermented seasoning is further improved, and can give a garlic flavor that is preferable for dishes such as fried rice and stir-fried vegetables.
[0019]
Example 3
To 10 kg of frozen basil, 40 liters of 35 v / v% shellfish shochu was added, sealed and stored at room temperature for 3 months. Subsequently, 30 liters of water was added thereto and mixed well, and then stored at room temperature for 3 months. The product thus obtained had a very strong basil flavor, a wide breadth and depth, and a sense of ripening, and was an alcoholic-containing seasoning suitable for tomato sauce, dressing and the like.
[0020]
Reference example 5 kg of octagonal dried product and 25 liters of 40v / v% alcoholic spirit solution are placed in a stainless steel container with a lid of 50 liters, and super-vibration α stirrer (manufactured by Nippon Techno Co., Ltd.) at 60 ° C for 1 hour. And extracted with vibration stirring at a frequency of 40 to 45 Hz. After cooling, 20 liters of liquid part was separated into another container, 20 liters of water was added to an octagon in a stainless steel container, and the mixture was extracted with vibration stirring at 65 ° C. for 0.5 hour. After cooling, the liquid part was separated and separated in advance, and combined with the extract with a 40 v / v% spirit solution to obtain 43 liters of a mixed solution. This mixture is not only strong in octagonal flavor, but also has a breadth and depth of flavor, a sense of aging, and good penetration into ingredients, making it suitable for Chinese dishes such as pork simmered and fried fish It was a spirit-containing seasoning.
[0021]
【The invention's effect】
As described in detail above, the present invention is a method characterized by using a combination of extraction of a spice with a 20-75 v / v % alcohol-containing solution and extraction with water or adding water. It is possible to provide a condiment-containing seasoning which is a new spice that has enhanced flavor and has a mellowness and a mature feeling and makes good use of the material. This alcohol-containing seasoning can be used for cooking easily and can contribute to diversification of eating habits.

Claims

Each step of extracting a spice selected from garlic, basil, chili, wasabi, ginger, vanilla, onion, leek, shiso with a spirit-containing solution having a spirit concentration of 20 to 75 v / v %, and extracting with water A final product containing an extract of spices obtained through the steps of performing the above step in an arbitrary order one or more times and the step of mixing the whole extract, wherein the final product has an alcohol concentration of 5 to 30 v / v% Alcohol-containing liquid seasoning.

Each step of extracting a spice selected from garlic, basil, chili, wasabi, ginger, vanilla, onion, leek, shiso with a spirit-containing solution having a spirit concentration of 20 to 75 v / v %, and extracting with water The final product has an alcohol concentration of 5 to 30 v / v%, which includes each step of performing a process once or more in an arbitrary order, and a step of mixing the whole extract to obtain a spice extract. Alcohol-containing liquid seasonings.

3. A method for producing an alcoholic-containing liquid seasoning characterized in that in the extraction step according to claim 2 , vibration stirring means and / or ultrasonic treatment means are used.