JP3843674B2 - Method for producing dried extract, dried extract and use thereof - Google Patents
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Description
【０００１】
【発明の属する技術分野】
本発明は乾燥エキスの製造法、より詳しくは動植物エキスを、真空チャンバを有する真空ドラムドライヤーにより減圧、低温下に乾燥し乾燥エキスを製造する方法、このような方法により得られ熱劣化を起こさず、天然の風味を有する天然系調味料に適したエキス乾燥品、及びこの乾燥品を含有又は使用した調味料、スープ等の食品に関する。
【０００２】
本発明による乾燥品は天然の風味を有し、長期保存安定性に優れ、それ自体粉体調味料或いは粉体食品として使用できるが、均一配合性に優れているので、他の調味料や各種の食品等に容易に均質に配合、使用することもできる。
【０００３】
【従来の技術】
動植物エキスの乾燥品は、それ自体粉体エキスとして使用され、また他の調味料に配合、使用されたり、スープ、カレールーその他の調味料、食品等への配合等幅広く利用され、又はその利用が期待されている。
【０００４】
これまで各種の動植物エキスから乾燥する方法についてはスプレードライヤー法、真空棚式乾燥法、凍結乾燥法、ドラムドライヤー法等各種の方法が知られているが、何れも操作性、熱劣化等品質の面で必ずしも満足のゆく乾燥品が得られていない。特に、熱劣化を防止し、天然の風味を生かした乾燥方法が求められている。
【０００５】
【発明が解決しようとする課題】
以上の状況下に、ドラムドライヤー等での動植物エキスの乾燥において熱劣化を防止し、動植物エキスから天然風味を維持できる優れた乾燥品が求められている。本発明の目的は、ドラムドライヤー、特に真空チャンバを有する真空ドラムドライヤーを使用して動植物エキスから熱劣化を防止し、天然の風味を維持し、かつ長期間保持できる乾燥方法を開発することにある。
【０００６】
【課題を解決するための手段】
本発明者等により、ドラムドライヤーで乾燥する場合に熱劣化が生じる大きな要因について検討がなされたところ、ドラムドライヤーのスクレーパーでの剥離性が不良である場合に熱劣化が多く連続運転が困難となることが見出された。
【０００７】
更に、剥離性を改善すべく鋭意検討がなされた結果、被乾燥物のエキスの剥離時の品温がそのガラス転移温度を超えるとラバー状態（ベトベト状態）になりこの温度で乾燥しても剥離性が困難となること、一方ガラス転移温度以下ではガラス状態（パリパリ状態）となりこの範囲で乾燥すると剥離性が良好であることが見出された。
【０００８】
更なる検討の末、デキストリン等の高分子物質がガラス転移温度上昇作用を有することが見出され、この物質（「ガラス転移温度向上物質」と称する。）の添加によりガラス転移温度を上昇（向上）せしめ、ガラス状態で（ラバー状態にならない温度範囲で）、より好ましい高温度で（特に好ましい乾燥終了時の品温範囲：１００℃以下、３０〜１００℃程度）での乾燥を可能にし、かつ剥離性を改善できることが見出され、これら種々の知見に基づいて、本発明が完成されるに到った。
【０００９】
即ち、本発明は動植物エキス（動物エキス及び／又は植物エキス）を、ガラス転移温度向上物質の存在下に真空チャンバを有する真空ドラムドライヤーにより真空チャンバ内の圧力が高くとも１．３３×１０ 4 パスカル（Ｐａ）の減圧下、ドラムの表面温度範囲が高くとも１２０℃の低温下で、乾燥終了時の品温が被乾燥物のガラス転移温度以下となるように乾燥することに特徴を有する乾燥エキスの製造法に存する。
【００１０】
ドラムドライヤーに関し、真空チャンバを有する真空ドラムドライヤーにより減圧又は真空下で、低温下に短時間で乾燥するのが、風味の保持、持続の点で特に好ましい。
【００１１】
【発明の実施の形態】
以下、真空チャンバを有する真空式ドラムドライヤー（真空ドラムドライヤー）を使用する乾燥方法を中心に、本発明の乾燥エキスの製造法について実施の形態を説明する。しかしながら、好ましい形態として説明するもので、本発明の要旨を逸脱しない範囲では、この好ましい形態に本発明が限定されるものではない。
【００１２】
真空ドラムドライヤーとしては、減圧（真空状態も含む。）かつ低温下に動植物エキスを短時間に乾燥することができる装置、即ち減圧が可能なチャンバの中に設置されたドラム上で被乾燥物を乾燥できる装置であればよく、公知方法や今後開発され真空ドラムドライヤーを利用すればよい（例えば、特開平7-8702号公報、特開平7-51502号公報等参照。）。
【００１３】
本発明において使用するガラス転移温度向上物質としては、食用の高分子物質であればよく、例えばコーンスターチ等澱粉類、デキストリン等澱粉加水分解物、加工澱粉等澱粉処理物、カゼイン及びゼラチン等蛋白質、並びにカラギーナン及び寒天等多糖類を挙げることができる。
【００１４】
その使用量については、特に制限は無く、個々の被乾燥物のエキスの種類、物性等に応じて、また使用するガラス転移温度向上物質の種類により適宜選択することができる。その場合、事前の予備実験等によりその添加量とガラス転移温度の関係を求めて（後述の実施例参照。）ガラス状態の領域の温度で、適切な乾燥終了時品温を選択することができる。尚、ガラス転移現象とは、水分と温度に依存する物質の転移現象（ラバー状態⇔ガラス状態）である。
【００１５】
ガラス転移温度向上物質の添加量を増加するとガラス状態の温度が上昇するので、目的とする乾燥終了時の品温を選択できる程度に十分その物質を添加する必要がある。通常は、３０〜１００℃程度の温度でガラス状態になるようにガラス転移温度向上物質を添加、使用する。
【００１６】
ところで、ガラス状態での乾燥については品温がより高い程、乾燥速度が速くなるので被乾燥物の熱劣化等の変性を招かない範囲で高温度（６０〜１００℃程度）の品温で行うのが有利である。尚、ガラス転移温度は含量水分が多くなると低くなる（図２参照。）ので、目的とする乾燥終了時の水分含量、好ましくは８重量％以下、に適したガラス状態を選択する必要がある。
【００１７】
使用される真空ドラムドライヤーは、減圧下（真空下も含む。）の容器内に設けられた、ダブルドラムドライヤーに、本発明で使用する被乾燥物（均一、不均一、ペースト状出発原料）を供給し、熱媒体で加熱されたドラムの表面上に薄膜状の膜を形成させ、高減圧下に水分等を低温減圧蒸発させ、数秒〜数分といった短時間低温乾燥に付すとよい。その結果、長期保存安定性に優れた調味料等各種の食品に均一に配合可能な配合性に優れ、分散性にも優れた薄片状、シート状、粉体状等を有する乾燥エキスを製造することができる。
【００１８】
更に好ましい方法として、乾燥に際して上記減圧又は真空下の容器内に設置されたダブルドラムドライヤーに上記出発原料を連続的に供給し、ドラム表面上に薄膜状の薄層を形成させ高減圧下に低温、短時間で動植物エキスを連続的に製造することもできる。
【００１９】
本発明の乾燥エキスの製造法において使用する出発原料（被乾燥物）の動植物エキスとしては、動植物から得られうる、水分を含有する液状成分を含むものであれば採用可能である。上記水分は動植物由来の水分の外、出発原料の動植物エキスの調製に際して外部から加えられた水分も含まれる。本発明においては天然の風味、呈味を抽出し、そのエキスの天然の風味、呈味を維持したまま、調味料用に乾燥した粉体状等の乾燥エキスを得るのが第一の目的である。
【００２０】
このような目的のために例えば、鳥獣畜肉等から得られるエキス、コーン、トマト等穀物、野菜、果実その他種々の植物から得られるエキス、果汁、磨砕物等動物、植物、それら由来の液状物を含むものが先ず挙げられる。形態としては、均一なエキス、果汁、磨砕物、これに更に肉片、果実等固形物を含有するものも含まれる。１種類の液状物に限らず複数の液状物を含むもの、例えば種類を異にする複数のエキス混合物や、ある１種のエキスに固形成分（例えば、肉片等）や果実又はその一部、動植物をすりおろしたもの等を含んだものが挙げられる。即ち、本発明において使用する出発原料の動植物エキスには、上記均一溶液、特に水溶液を主体とした均一の液状物の外、水溶液に一部油脂成分を均一又は不均一状態に含んでいてもよく、更にこれらに磨砕物や固形物を混合させたもの等不均一溶液も含まれる。
【００２１】
被乾燥物の動植物エキスとして好ましくは、チキンエキス、鰹エキス、畜肉エキス、魚介類エキス、コーンペースト、圧搾後の柑橘類、その他各種動植物由来のエキス、果汁、磨砕物が挙げられる。
【００２２】
更に、酒類を除く醸造物及び／又は蛋白分解物を含有する液状調味料が含まれる。代表的な醸造物としては、味噌、醤油等を挙げることができる。蛋白加水分解物としては、蛋白質酵素分解物（例えば、酵母エキス等）及び蛋白質酸分解物等を挙げることができる。
【００２３】
尚、本発明方法において被乾燥物に植物エキスを使用する場合の植物エキスには、エキス乾燥品としてその中に含まれる天然の風味を維持するための出発原料が選択されるので予備加熱処理されたようなものは除かれる。また、本発明に使用する乾燥方法においても被乾燥物を変性するような加熱処理を行うことは除かれる。従って、ロースト風味を敢えて付与するために玉葱等に高温度で予備加熱処理を行ったり、玉葱を磨砕したり、水で煮込んだりしてバインダーとしてコーンスターチを添加してドラムドライヤーで高温度で加熱処理するような方法は本発明には含まれない。
【００２４】
本発明に使用する出発原料の動植物エキスには各種均一、不均一エキスが含まれる。この中にガラス転移温度向上物質が含まれているが、その他必要により他の添加剤を含むことができる。その場合の添加剤として、グルタミン酸ソーダ等うま味調味料、砂糖、塩等基本調味料、風味等のための油脂（固形、液状）、香辛料、香料、等々風味、物性改善、その他の必要により含まれることができる。
【００２５】
本発明には賦形剤を使用することができるが、ガラス転移温度向上物質が賦形剤としての作用を有する場合には両方の作用（ガラス転移温度の向上と賦形剤としての作用）を兼ねることができる。ガラス転移温度向上物質に含まれない賦形剤成分を使用することも勿論できる。
【００２６】
賦形剤を使用する場合のその含有量については、出発原料の動植物エキスの総固形分（不均一固形分を含む場合当該固形分を算定に含める。）に対して、好ましくは２０〜５０重量％程度、より好ましくは３０〜５０重量％程度である。この場合の全部或いは一部についてガラス転移温度向上物質を採用することもできる。また、ガラス転移温度の向上をより優先して前記賦形剤として好ましい使用量を超える使用についても何ら差し支えが無い。
【００２７】
被乾燥物に使用する出発原料の動植物エキスの水分含量については、出発原料のエキスの種類やその調製法により異なるが、適宜選択することができる。好ましくは少なくとも３０重量％程度、多くとも９５重量％程度、より好ましくは３０〜８０重量％程度、更に好ましくは５０〜７０重量％程度であるエキスを使用するとよい。不均一固形分、ガラス転移温度向上物質、賦形剤やその他の添加剤を使用する場合には、当該固形分やガラス転移温度向上物質等を混合した状態で上記水分含量を算定し、出発原料を選択使用することができる。
【００２８】
真空ドラムドライヤーの真空チャンバ内において、減圧下の減圧度の範囲は高くとも１００トール（Torr）（１．３３×１０4パスカル[Ｐａ]）程度である。また、熱劣化防止の上で品温は低温である方が好ましいが、そのためのドラムの表面温度範囲が高くとも１２０℃程度である。
【００２９】
乾燥条件について、ドラムの表面温度は、高くとも１２０℃程度であるが、より好ましくは高くとも１００℃程度、更に好ましくは５０〜１００℃程度、より更に好ましくは６０〜１００℃程度であり、そのためドラム内の圧力は任意に設定することができドラムの表面温度を被乾燥物の乾燥終了時品温に応じて設定することができるが、ドラム内の熱媒体として好ましくは５０〜１００℃程度の蒸気又は温水を使用すればよい。目的とする被乾燥物自体の温度（品温）により温度を選択することができる。
【００３０】
チャンバ内の減圧度（真空度）は、高くとも１００トール（Torr）（１．３３×１０4パスカル[Ｐａ]）程度であるが、より好ましくは高くとも５０トール（６．７×１０3パスカル）程度、更に好ましくは高くとも３０トール（４×１０3パスカル）程度、更により好ましくは高くとも１０トール（１．３３×１０3パスカル）程度である。
【００３１】
乾燥時間が数秒〜数分という短時間乾燥が好ましく、それにより風味、呈味の散逸が防止できる。その時間としては、好ましくは長くとも２分間、より好ましくは３０秒以下、更に好ましくは１０秒以下である。
【００３２】
より実用的に好ましい乾燥条件としては、乾燥条件のうち圧力の範囲、ドラム表面の温度範囲及び乾燥時間が、それぞれ、高くとも５０トール（６．７×１０3パスカル）程度、より好ましくは高くとも３０トール（４×１０3パスカル）程度、高くとも１００℃、より好ましくは５０〜１００℃程度、更に好ましくは６０〜１００℃程度、及び長くとも２分間、より好ましくは１分間、更に好ましくは１〜３０秒間程度の範囲で、乾燥するとよい。
【００３３】
本発明においては乾燥終了時の品温がガラス転移温度以下となるように乾燥すればよいが、ガラス転移温度付近では完全なガラス状態に到っていない場合もあるので、その付近の温度で乾燥したい場合にはガラス転移温度向上物質を十分に添加して剥離性をより高めるのが好ましい。
【００３４】
ドラムの回転数については、通常は１〜１０ｒｐｍ（回／分）程度、好ましくは１〜４ｒｐｍ程度の回転数で、できるだけ薄い膜厚、０．５ｍｍ以下程度で実施すると、品質的に優れた乾燥品を製造することができるので好ましい。
【００３５】
本発明の製造法により得られるエキス乾燥品（乾燥エキス）は、被乾燥物の水分含量を所定量以下に減らした乾燥品であるが、乾燥の程度において出発原料の総エキス（不均一の固形分を含む場合、当該固形分も算定に含める。）に対して好ましくはその水分含量が多くとも８重量％、即ち８重量％以下、より好ましくは多くとも５重量％となるように乾燥することにより、容易に製造することができる。
【００３６】
本発明により製造される乾燥エキスは、出発原料のエキスが本来有する風味成分や呈味成分を当該乾燥下に散逸することなく保持しており、更に長期保存安定性に優れ、そのまま粉体エキス或いは粉体食品として使用できるが、他の調味料や各種の食品等に均一に配合添加することが容易であり（配合性に優れ）、調味料その他の食品に広く利用することができる。
【００３７】
更に、このようにして得られる乾燥エキスを含有し（配合し）、又は使用した調味料、スープ等食品も本発明に含まれる。
【００３８】
【実施例】
以下、実施例及び比較例により本発明を詳細にに説明する。
【００３９】
（実施例１）
真空ドラムドライヤー（カツラギ工業（株）製実験機VD-0303を使用。）を用いて、チキンエキスを乾燥した。本発明に使用するガラス転移温度向上物質としてデキストリンを使用した。
【００４０】
出発物質の動植物エキスとして使用したチキンエキスには、鶏の肉（ガラ）を圧力釜で熱水加熱し、固体及び油分を分離し得られたエキス500mlを使用した。乾燥条件は表１の通りである。
【００４１】
【表１】
（実施例２）
実施例１と同様にチキンエキスの乾燥を行ったが、乾燥条件については下記表２の通りである。
【００４３】
【表２】
（比較例１）
実施例１と同様にチキンエキスの乾燥を行ったが、乾燥条件については下記表３の通りである。ここでは、ガラス転移温度向上物質を使用していない。この結果、剥離性が不良で、エキス乾燥品については熱劣化が生じて風味、呈味共に好ましくなかった。
【００４５】
【表３】
以上の結果、上記のようなエキスの場合ガラス転移温度向上物質を添加することにより剥離性が改善することが理解される。チキンエキスの場合原料エキス総固形分に対し４０重量％加えると、２０重量％添加と比較すると剥離性においてより優れていることも分かる。これは、ガラス転移温度向上物質をより多く添加することにより、ガラス転移温度がより上昇（向上）してスクレーバーでの剥離性を良好なものにするものと考えられる。
【００４７】
（実施例３）
デキストリン添加量とチキンエキスのガラス転移温度の関係を調べた。
前記実施例において、デキストリン添加量のみ変更し、同様に実施例を繰り返しガラス転移温度を求めた。その結果を図１に示す。ガラス転移温度の測定については、水分含量を調製した試料を示差走査熱量計（ＤＳＣ）を用いて一定の昇温速度で加熱した時、ガラス状態からラバー状態への転移に伴って比熱変化が生じる温度を求めることにより測定することができる。
【００４８】
図１の結果から明らかなように、ガラス転移温度向上物質として添加するデキストリンの添加量が増える共にガラス転移温度が向上し、それに伴い、「パリパリ」感を呈するガラス状態の領域が高温部に拡大しガラス状態での可能な乾燥終了時品温を上昇せしめることができる。
【００４９】
（実施例４）
デキストリン添加において、水分含量とガラス転移温度との関係を調べた。
実施例１、実施例２及び比較例１において、水分含量の変動とガラス転移温度の関係を求めた。その結果を図２に示す。
【００５０】
水分含量とガラス転移温度とはほぼ反比例関係にあることや、ガラス転移温度向上物質の添加によりガラス転移温度は著しく上昇することが分かった。目的とする水分含量について、各エキスでガラス転移温度向上物質を各種濃度で添加し、事前に図１又は２のような図を作成することにより好適な乾燥終了時品温或いはガラス転移温度向上物質の好ましい添加量を適宜選択することができる。
【００５１】
【発明の効果】
本発明に使用する澱粉、澱粉加水分解物等のガラス転移温度向上物質の存在下に、動植物エキスを真空チャンバを有する真空ドラムドライヤーで真空チャンバ内の圧力が高くとも１．３３×１０ 4 パスカル（Ｐａ）の減圧下、ドラムの表面温度範囲が高くとも１２０℃の低温下で、乾燥終了時の品温が被乾燥物のガラス転移温度以下となるように乾燥することにより、ガラス転移温度が上昇（向上）し、その結果スクレーパーでの剥離性が良好になり、熱劣化も起こらないか、著しく減少し天然の風味を維持し、長期間持続することができる乾燥エキスを取得することができる。
【図面の簡単な説明】
【図１】図１は、デキストリンの添加量（含有率[重量％]）とエキスのガラス転移温度の上昇との関係を示す図である。水分含量：３〜４重量％。
【図２】図２は、デキストリン（DE）添加（それぞれ40、20及び0重量％）において、エキスのガラス転移温度（Tg）と含量水分（重量：wb％）との関係を示す図である。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a dry extract, more specifically, a method for producing a dry extract by drying a plant and animal extract under reduced pressure and a low temperature using a vacuum drum dryer having a vacuum chamber, and no thermal deterioration caused by such a method. The present invention relates to a dried extract suitable for a natural seasoning having a natural flavor, and foods such as seasonings and soups containing or using the dried product.
[0002]
The dried product according to the present invention has a natural flavor, excellent long-term storage stability, and can itself be used as a powder seasoning or a powder food, but since it has excellent uniform compounding properties, It can be easily and uniformly blended and used in foods.
[0003]
[Prior art]
The dried animal and plant extracts are used as powder extracts themselves, and are used in other seasonings, and are widely used in soups, curry roux and other seasonings, foods, etc. Expected.
[0004]
Various methods such as spray dryer method, vacuum shelf drying method, freeze drying method, drum dryer method, etc. are known as methods for drying from various animal and plant extracts so far. A dry product that is satisfactory in terms of surface quality is not always obtained. In particular, there is a need for a drying method that prevents thermal degradation and makes use of natural flavors.
[0005]
[Problems to be solved by the invention]
Under the circumstances described above, there is a demand for an excellent dried product that can prevent thermal deterioration in drying of animal and plant extracts using a drum dryer or the like and maintain a natural flavor from the animal and plant extracts. An object of the present invention is to develop a drying method that uses a drum dryer, particularly a vacuum drum dryer having a vacuum chamber, to prevent thermal degradation from animal and plant extracts, maintain a natural flavor, and can be maintained for a long period of time. .
[0006]
[Means for Solving the Problems]
The present inventors have studied about the major factors that cause thermal degradation when drying with a drum dryer. When the peelability of the drum dryer with the scraper is poor, thermal degradation is large and continuous operation becomes difficult. It was found.
[0007]
Furthermore, as a result of intensive studies to improve the peelability, if the product temperature at the time of peeling of the extract of the dried product exceeds its glass transition temperature, it becomes a rubber state (sticky state) and peels even if dried at this temperature. On the other hand, it was found that when the glass transition temperature is lower than the glass transition temperature, it becomes a glass state (crisp state), and when it is dried in this range, the peelability is good.
[0008]
After further investigation, it was found that polymer substances such as dextrin have a glass transition temperature increasing action, and the glass transition temperature is increased (increased) by adding this substance (referred to as “glass transition temperature improving substance”). ) Caulking, enabling drying in a glass state (in a temperature range that does not become a rubber state), a more preferable high temperature (particularly preferable product temperature range at the end of drying: 100 ° C. or less, about 30 to 100 ° C.), and It has been found that the peelability can be improved, and the present invention has been completed based on these various findings.
[0009]
That is, in the present invention, animal and plant extracts (animal extracts and / or plant extracts) are obtained by using a vacuum drum dryer having a vacuum chamber in the presence of a glass transition temperature improving substance , even if the pressure in the vacuum chamber is at most 1.33 × 10 4 Pascal. A dry extract characterized by drying under a reduced pressure of (Pa) and at a low surface temperature of 120 ° C. at a high temperature range of the drum so that the product temperature at the end of drying is equal to or lower than the glass transition temperature of the material to be dried. Exist in the manufacturing method.
[0010]
With respect to the drum dryer, it is particularly preferable from the viewpoint of maintaining and maintaining the flavor that the drying is performed under a reduced pressure or under a vacuum and at a low temperature in a short time using a vacuum drum dryer having a vacuum chamber.
[0011]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, an embodiment of the method for producing a dried extract of the present invention will be described focusing on a drying method using a vacuum drum dryer (vacuum drum dryer) having a vacuum chamber . However, the present invention is described as a preferred embodiment, and the present invention is not limited to this preferred embodiment as long as it does not depart from the gist of the present invention.
[0012]
The vacuum drum dryer is a device that can dry animal and plant extracts in a short time under reduced pressure (including a vacuum state), that is, a drum to be dried on a drum installed in a chamber capable of reducing pressure. Any apparatus capable of drying may be used, and a known method or a vacuum drum dryer developed in the future may be used (see, for example, JP-A-7-8702 and JP-A-7-51502).
[0013]
The glass transition temperature improving substance used in the present invention may be any edible polymer substance, for example, starch such as corn starch, starch hydrolyzate such as dextrin, processed starch such as processed starch, protein such as casein and gelatin, and Mention may be made of polysaccharides such as carrageenan and agar.
[0014]
There is no restriction | limiting in particular about the usage-amount, According to the kind of extract of each to-be-dried material, a physical property, etc., it can select suitably according to the kind of glass transition temperature improving substance to be used. In that case, the relationship between the addition amount and the glass transition temperature is obtained by a preliminary experiment or the like (see Examples described later), and an appropriate product temperature at the end of drying can be selected based on the temperature in the glassy region. . The glass transition phenomenon is a substance transition phenomenon (rubber state⇔glass state) depending on moisture and temperature.
[0015]
Increasing the amount of the glass transition temperature improving substance increases the temperature of the glass state. Therefore, it is necessary to add the substance enough to select the desired product temperature at the end of drying. Usually, a glass transition temperature improving substance is added and used so as to be in a glass state at a temperature of about 30 to 100 ° C.
[0016]
By the way, about drying in a glass state, since a drying speed becomes quick, so that product temperature is higher, it is performed by the product temperature of high temperature (about 60-100 degreeC) in the range which does not cause modification | denaturation of the to-be-dried material. Is advantageous. Since the glass transition temperature decreases as the moisture content increases (see FIG. 2), it is necessary to select a glass state suitable for the intended moisture content at the end of drying, preferably 8% by weight or less.
[0017]
The vacuum drum dryer used is a double drum dryer provided in a container under reduced pressure (including vacuum), and the material to be dried (uniform, non-uniform, pasty starting material) used in the present invention is used. A thin film is formed on the surface of the drum that is supplied and heated with a heat medium, and moisture or the like is evaporated at a low temperature under a high vacuum and subjected to low temperature drying for a short time such as several seconds to several minutes. As a result, a dry extract having a flake shape, a sheet shape, a powder shape, etc. excellent in compounding property that can be uniformly blended in various foods such as seasonings excellent in long-term storage stability and excellent in dispersibility is produced. be able to.
[0018]
As a more preferred method, the starting material is continuously supplied to a double drum dryer installed in a container under reduced pressure or vacuum during drying to form a thin thin layer on the drum surface, and low temperature under high reduced pressure. It is also possible to produce animal and plant extracts continuously in a short time.
[0019]
As the animal and plant extract as a starting material (substance to be dried) used in the method for producing a dry extract of the present invention, any extract containing water-containing liquid components that can be obtained from animals and plants can be used. In addition to the water derived from animals and plants, the water includes water added from the outside during the preparation of the starting animal and plant extracts. In the present invention, natural flavor and taste are extracted, and the primary purpose is to obtain a dry extract such as a powder that is dried for seasoning while maintaining the natural flavor and taste of the extract. is there.
[0020]
For this purpose, for example, extracts obtained from birds, animals and livestock meat, grains such as corn, tomatoes, vegetables, fruits and other various plants, fruit juices, ground products, plants, liquids derived from them. What is included is mentioned first. Forms include uniform extracts, fruit juices, ground products, and those containing solids such as meat pieces and fruits. Not only one kind of liquid substance but also a plurality of liquid substances, for example, a plurality of extract mixtures of different kinds, a solid ingredient (for example, meat pieces, etc.), fruit or part thereof, animals and plants The thing which grated the thing etc. is mentioned. In other words, the starting animal and plant extracts used in the present invention may contain a part of the fat or oil component in the aqueous solution in a uniform or non-uniform state in addition to the homogeneous solution, particularly a homogeneous liquid mainly composed of an aqueous solution. Further, heterogeneous solutions such as those obtained by mixing a ground product or a solid material with these are also included.
[0021]
Preferred animal and plant extracts to be dried include chicken extract, salmon extract, animal meat extract, fish and shellfish extract, corn paste, citrus fruits after pressing, other extracts from various animals and plants, fruit juice, and ground product.
[0022]
Furthermore, the liquid seasoning containing the brewed product and / or proteolysate except liquor is contained. Typical brewed products include miso and soy sauce. Examples of protein hydrolysates include protein enzyme degradation products (for example, yeast extract) and protein acid degradation products.
[0023]
In addition, since the starting material for maintaining the natural flavor contained therein is selected as a dried extract, the plant extract when the plant extract is used as the material to be dried in the method of the present invention is preheated. Things like that are excluded. Further, in the drying method used in the present invention, it is excluded to perform a heat treatment that denatures the material to be dried. Therefore, in order to dare to give a roasted flavor, preheat the onion at high temperature, grind the onion, boil it in water, add corn starch as a binder and heat at high temperature with a drum dryer Such methods are not included in the present invention.
[0024]
The starting and animal plant extracts used in the present invention include various uniform and heterogeneous extracts. This contains a glass transition temperature improving substance, but may contain other additives as required. Additives in that case include umami seasonings such as sodium glutamate, basic seasonings such as sugar and salt, fats and oils (solid, liquid) for flavors, spices, fragrances, etc. Flavor, improved physical properties, and other needs be able to.
[0025]
In the present invention, an excipient can be used, but when the glass transition temperature improving substance has an action as an excipient, both actions (an improvement in the glass transition temperature and an action as an excipient) are achieved. I can also serve. Of course, it is possible to use an excipient component not contained in the glass transition temperature improving substance.
[0026]
About the content when using an excipient | filler, Preferably it is 20-50 weight with respect to the total solid content of the animal and plant extract of a starting material (when the non-uniform solid content is included, the said solid content is included in calculation). %, More preferably about 30 to 50% by weight. In this case, the glass transition temperature improving substance can be used for all or a part thereof. In addition, there is no problem even if the use exceeds the preferred use amount as the excipient, giving priority to the improvement of the glass transition temperature.
[0027]
The moisture content of the starting plant and animal extract used for the material to be dried varies depending on the type of starting material extract and its preparation method, but can be selected as appropriate. It is preferable to use an extract that is preferably at least about 30% by weight, at most about 95% by weight, more preferably about 30 to 80% by weight, and still more preferably about 50 to 70% by weight. When using non-uniform solids, glass transition temperature improving substances, excipients and other additives, calculate the water content in the state of mixing the solids and glass transition temperature improving substances, etc. Can be used for selection.
[0028]
Within the vacuum chamber of the vacuum drum dryer, the range of the degree of decompression under reduced pressure is at most about 100 Torr (1.33 × 10 4 Pascal [Pa]) . In order to prevent thermal degradation, the product temperature is preferably low, but the drum surface temperature range for this purpose is at most about 120 ° C.
[0029]
For drying conditions, the surface temperature of the drum is the at most about 120 ° C., more preferably at most about 100 ° C., more preferably about 50 to 100 ° C., even more preferably about 60 to 100 [° C., since the The pressure in the drum can be arbitrarily set, and the surface temperature of the drum can be set according to the product temperature at the end of drying of the material to be dried, but is preferably about 50 to 100 ° C. as a heat medium in the drum. Steam or hot water may be used. The temperature can be selected according to the temperature (product temperature) of the object to be dried itself.
[0030]
Degree of reduced pressure in the chamber (vacuum degree) is a degree with high 100 Torr (Torr) (1.33 × 10 4 Pascals [Pa]), more preferably at higher 50 Torr (6.7 × 10 3 Pascals ), More preferably at most about 30 Torr (4 × 10 3 Pascals), and even more preferably at most about 10 Torr (1.33 × 10 3 Pascals).
[0031]
Short drying with a drying time of several seconds to several minutes is preferred, thereby preventing the loss of flavor and taste. The time is preferably at most 2 minutes, more preferably 30 seconds or less, and even more preferably 10 seconds or less.
[0032]
More practically preferable drying conditions include a pressure range, a drum surface temperature range and a drying time of about 50 Torr (6.7 × 10 3 Pascals) at most, more preferably at most About 30 Torr (4 × 10 3 Pascal), at most 100 ° C., more preferably about 50-100 ° C., still more preferably about 60-100 ° C., and at most 2 minutes, more preferably 1 minute, still more preferably 1 It is good to dry for about 30 seconds.
[0033]
In the present invention, drying may be performed so that the product temperature at the end of drying is equal to or lower than the glass transition temperature, but the glass may not reach a complete glass state near the glass transition temperature. In order to achieve this, it is preferable to sufficiently add a glass transition temperature improving substance to further improve the peelability.
[0034]
The drum rotation speed is usually about 1 to 10 rpm (times / minute), preferably about 1 to 4 rpm, and the film thickness is as thin as possible. This is preferable because the product can be manufactured.
[0035]
The extract dried product (dried extract) obtained by the production method of the present invention is a dried product in which the moisture content of the material to be dried is reduced to a predetermined amount or less. The solid content is also included in the calculation.) Preferably, the moisture content is at most 8% by weight, ie not more than 8% by weight, more preferably at most 5% by weight. Thus, it can be easily manufactured.
[0036]
The dry extract produced according to the present invention retains the flavor components and taste components inherent in the starting raw material extract without being dissipated under the drying, and is further excellent in long-term storage stability, as it is as a powder extract or Although it can be used as a powdered food, it can be easily blended and added uniformly to other seasonings and various foods (excellent blendability), and can be widely used in seasonings and other foods.
[0037]
Furthermore, foods such as seasonings and soups containing (mixed) or used dry extract thus obtained are also included in the present invention.
[0038]
【Example】
Hereinafter, the present invention will be described in detail by way of examples and comparative examples.
[0039]
Example 1
The chicken extract was dried using a vacuum drum dryer (using experimental machine VD-0303 manufactured by Katsuragi Industry Co., Ltd.). Dextrin was used as the glass transition temperature improving substance used in the present invention.
[0040]
The chicken extract used as the starting animal and plant extract was 500 ml of an extract obtained by heating chicken meat (gara) with hot water in a pressure kettle to separate solids and oils. The drying conditions are as shown in Table 1.
[0041]
[Table 1]
(Example 2)
The chicken extract was dried in the same manner as in Example 1. The drying conditions are as shown in Table 2 below.
[0043]
[Table 2]
(Comparative Example 1)
The chicken extract was dried in the same manner as in Example 1. The drying conditions are as shown in Table 3 below. Here, no glass transition temperature improving substance is used. As a result, the peelability was poor, and the dried extract was unsatisfactory in both flavor and taste due to thermal degradation.
[0045]
[Table 3]
From the above results, it is understood that the releasability is improved by adding a glass transition temperature improving substance in the case of the above-described extract. In the case of the chicken extract, it can be seen that when 40% by weight is added to the total solid content of the raw material extract, the peelability is more excellent as compared with the addition of 20% by weight. It is considered that this is because the glass transition temperature is further increased (improved) by adding more of the glass transition temperature improving substance, and the releasability with the scraper is improved.
[0047]
Example 3
The relationship between the amount of dextrin added and the glass transition temperature of chicken extract was investigated.
In the said Example, only dextrin addition amount was changed and the Example was repeated similarly and the glass transition temperature was calculated | required. The result is shown in FIG. Regarding the measurement of the glass transition temperature, when a sample prepared with a moisture content is heated at a constant heating rate using a differential scanning calorimeter (DSC), a change in specific heat occurs with the transition from the glass state to the rubber state. It can be measured by determining the temperature.
[0048]
As is apparent from the results of FIG. 1, the glass transition temperature is improved as the amount of dextrin added as a glass transition temperature improving substance increases, and accordingly, the glassy region exhibiting a “crisp” feeling is expanded to the high temperature part. It is possible to increase the product temperature at the end of drying that is possible in the glass state.
[0049]
Example 4
In the addition of dextrin, the relationship between water content and glass transition temperature was investigated.
In Example 1, Example 2, and Comparative Example 1, the relationship between the change in moisture content and the glass transition temperature was determined. The result is shown in FIG.
[0050]
It was found that the moisture content and the glass transition temperature are almost in inverse proportion, and that the glass transition temperature is remarkably increased by the addition of a glass transition temperature improving substance. With regard to the target moisture content, a glass transition temperature improving substance is added at various concentrations in each extract, and a figure such as FIG. The preferred addition amount of can be selected as appropriate.
[0051]
【The invention's effect】
In the presence of a glass transition temperature improving substance such as starch or starch hydrolyzate used in the present invention, animal and plant extracts are extracted with a vacuum drum dryer having a vacuum chamber at a maximum pressure of 1.33 × 10 4 Pascal ( The glass transition temperature rises by drying under a reduced pressure of Pa) so that the product temperature at the end of drying is below the glass transition temperature of the material to be dried at a low temperature of 120 ° C. even if the surface temperature range of the drum is high. As a result, the peelability of the scraper is improved, and thermal degradation does not occur, or a dry extract that can be remarkably reduced to maintain the natural flavor and last for a long time can be obtained.
[Brief description of the drawings]
FIG. 1 is a graph showing the relationship between the amount of dextrin added (content rate [wt%]) and the increase in glass transition temperature of an extract. Water content: 3-4% by weight.
FIG. 2 is a graph showing the relationship between the glass transition temperature (Tg) and moisture content (weight: wb%) of an extract when dextrin (DE) is added (40, 20 and 0% by weight, respectively). .
Claims (5)
Priority Applications (1)
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|---|---|---|---|
| JP33127999A JP3843674B2 (en) | 1999-11-22 | 1999-11-22 | Method for producing dried extract, dried extract and use thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP33127999A JP3843674B2 (en) | 1999-11-22 | 1999-11-22 | Method for producing dried extract, dried extract and use thereof |
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| Publication Number | Publication Date |
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| JP2001149036A JP2001149036A (en) | 2001-06-05 |
| JP3843674B2 true JP3843674B2 (en) | 2006-11-08 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007068487A (en) * | 2005-09-08 | 2007-03-22 | Yaizu Suisankagaku Industry Co Ltd | Method for producing dried food |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4608279B2 (en) * | 2004-10-08 | 2011-01-12 | 理研食品株式会社 | Method for drying liquid or slurry food |
| JP2007181431A (en) * | 2006-01-10 | 2007-07-19 | Izutsu Miso:Kk | Method for producing food composition containing active ingredient in soybean broth |
| WO2010047404A1 (en) * | 2008-10-24 | 2010-04-29 | 有限会社梅田事務所 | Method for producing functional dried material having room temperature storage stability or ground product thereof and extraction fraction of the material or the ground product, and use of the material, the ground product or the extraction fraction |
| JP5909885B2 (en) * | 2010-06-16 | 2016-04-27 | 味の素株式会社 | Process for producing dried food ingredients |
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1999
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007068487A (en) * | 2005-09-08 | 2007-03-22 | Yaizu Suisankagaku Industry Co Ltd | Method for producing dried food |
| JP4571896B2 (en) * | 2005-09-08 | 2010-10-27 | 焼津水産化学工業株式会社 | Method for producing dried food |
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