JP4974302B2 - Method for producing flavor extract - Google Patents

Description

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

  Flavor oil, which is a flavor extract, is made by transferring the raw flavor of raw materials such as vegetables, spices, livestock products, marine products, seasonings, etc., or the flavor when cooked, to animal and vegetable oils or edible refined processed oils and fats. Yes, it is also called seasoning oil, seasoning oil, flavor oil, and flavoring oil. Flavored oils are mainly used in food preparation and processed food manufacturing, and are often used to add umami and aroma to foods and increase their flavor. Specific examples include rar oil, leek oil and garlic oil. It is done. However, these flavor oils have a favorable aroma for cooking, but have the disadvantage of a weak scent.

In order to eliminate such drawbacks, various proposals have been made as a method for producing a flavor oil. For example, after adding raw materials to oils and fats and performing heat treatment, amino acids and carbonyl compounds are added and heat treatment is performed again. Manufacturing method (Patent Document 1), heating method without adding oil to the raw material, followed by heating and extraction by adding oil and fat (Patent Document 2), dissolving flavor components in supercritical carbon dioxide, and adding flavor to edible oil Examples include a production method for transfer (Patent Document 3) and a method for extracting ethanol from medium-chain fatty oil (Patent Document 4).
Japanese Patent No. 2902980 Japanese Patent Laid-Open No. 10-262561 JP-A-6-125707 JP 58-162258 A

  The flavor oil produced by each of the above-mentioned proposed production methods emits an appetizing fragrance when added during cooking of the food, but the preferred fragrance is almost lost after cooking (Patent Document 1). However, there has been a problem that off-flavor is generated due to deterioration of the oil and fat of the raw material, and a fresh aroma cannot be obtained when the storage period is extended (Patent Document 2). Moreover, in the manufacturing method using carbon dioxide in a supercritical state, an expensive dedicated device is required at the time of extraction, which causes a problem that the cost increases (Patent Document 3). In addition, in the production method in which ethanol is added to medium-chain fatty oil and extracted, it cannot be heated to 80 ° C. or higher, which is the boiling point of ethanol. There is a problem that the aroma is also dissipated during removal. (Patent Document 4)

  Therefore, the object of the present invention is to efficiently extract aroma components and taste components from raw materials, and further extract oil-soluble flavor components without impairing the flavor, and have a flavor and / or taste intensity that has never been seen before. It is in providing the manufacturing method of an extract.

  In order to solve the above-mentioned problems, the present inventor has intensively studied the extraction of flavors, and as a result, can efficiently extract aroma components and taste components from the raw materials, and further extract the oil-soluble flavor components without impairing them. The present invention was completed by finding a method for producing an unprecedented good flavor extract having water-soluble properties.

  That is, the present invention is a method for producing a flavor extract, characterized in that oil and fat are added to a raw material as a first stage extraction, followed by heat extraction, and then ethanol is further added to perform a second stage extraction. Furthermore, the present invention adds oil and fat to the raw material, performs the first stage heat extraction at a temperature of 40 to 180 ° C, further adds ethanol, and performs the second stage extraction at a temperature of 0 to 80 ° C. The present invention relates to a method for producing a characteristic flavor extract. Furthermore, in the present invention, the amount of ethanol with respect to the raw material is 1: 1 to 1:25 by mass ratio.

  According to the present invention, a flavor extract excellent in flavor and taste can be obtained.

  Hereinafter, the present invention will be described in detail. The present invention is a method for producing a flavor extract characterized by having a process of adding oil and fat to a raw material as a first stage extraction followed by heat extraction, and further adding ethanol to perform a second stage extraction.

  The raw material used in the present invention is not particularly limited as long as it has a fragrance, a taste, or both. For example, spices, herbs, seeds, vegetables, fruits, marine products, livestock meat The substance chosen from the kind, processed food, etc. can be mentioned, 1 type (s) or 2 or more types of these raw materials can be used.

  Among the above ingredients, as spices, for example, chili, pepper, mustard, cumin, garam masala, coriander, fennel, cardamom, nutmeg, allspice, anise, turmeric, cloves, cinnamon, ginger, fenugreek, paprika, laurel and mixtures thereof, Examples include curry powder. Herbs include mint, parsley, sage, rosemary, thyme, oregano, and mixtures thereof. Examples of seeds include sesame, coffee beans, cacao beans, vanilla beans, soybeans, red beans, kidney beans, broad beans, corn, peanuts, almonds, hazelnuts, cashews, pecan nuts, pistachios, macadamia nuts, walnuts, chestnuts and the like. Examples of the vegetables include leek, onion, garlic, leek, rakkyo, shallot, celery, ginger, ginger, perilla and the like. Examples of fruits include plum and karin. Examples of marine products include kelp, seaweed, shrimps, crabs, and shellfish. Examples of livestock meat include pork, beef and chicken. Processed food products include, for example, miso, tea, dried fruit, fish paste, dried fish, bacon, whole milk powder, skim milk powder, cheese, yeast extract, plant protein hydrolyzate (HVP), animal protein hydrolyzate (HAP) ), Vegetable extracts, fish shellfish extracts, crustacean extracts, and livestock meat extracts.

  The fats and oils used for the extraction in the first stage are not particularly limited as long as they can be used for food. For example, medium chain fatty acid triglyceride, cottonseed oil, soybean oil, sesame oil, corn oil, peanut oil, rice oil Rapeseed oil, palm oil, palm kernel oil, safflower oil, sunflower oil, grape oil, olive oil, and other unrefined or refined vegetable oils. Other examples include unrefined products or refined products of animal fats such as beef tallow, pork tallow, chicken oil, butter, etc. These fats and oils can be extracted alone or in combination of two or more.

  The amount of fats and oils used is not particularly limited, but is preferably 1: 1 to 1:20, more preferably 1: 1 to 1:10, more preferably 1: 1 to 1 in terms of mass ratio to the raw material. : Used in the range of 5. When the raw material contains a large amount of fats and oils, when the density of the raw materials is high, or when the flavor of the raw materials is weak, the amount of fats and oils relative to the raw materials may be small. However, when the amount of oil used is less than 1 times that of the raw material, it is difficult to control the temperature of the heating, and the raw material may possibly burn locally. On the other hand, when the raw material is dry and sucks oil and fat well, when the density of the raw material is low and the bulk is large, or when the raw material has a strong flavor, the amount of fat and oil relative to the raw material may be large. However, when the usage-amount of fats and oils exceeds 100 times with respect to a raw material, possibility that a flavor may become weak arises. From such a tendency, the amount of oil used is more preferably in the range of 1: 1 to 1: 5 with respect to the raw material.

  In the first stage extraction method of the present invention, extraction is performed by heating the raw material together with fats and oils. At this time, the extraction efficiency increases as the extraction temperature rises. Generally, the extraction temperature is 40 ° C to 180 ° C, preferably 40 ° C to 160 ° C. If the temperature is low, the extraction efficiency tends to be low and the flavor tends to be weak. On the other hand, if the temperature is too high, the raw material may burn into the extraction kettle, and the raw material may burn like charcoal, resulting in a bitter off-flavor. There is. In the extraction method of the present invention, the optimum extraction temperature varies depending on the target flavor. For example, in order to obtain a fragrant aroma with a cooking feeling, it is desirable to extract by heating at 100 ° C to 180 ° C, preferably 110 ° C to 170 ° C, more preferably 120 ° C to 160 ° C. In this case, if the extraction temperature is low, a sufficient cooking feeling cannot be obtained, and if the extraction temperature is too high, an unpleasant flavor may occur as described above. Further, for example, when it is desired to make use of the raw flavor of the raw material, it is desirable to extract by heating at 40 to 100 ° C., preferably 50 to 90 ° C. In this case, if the temperature is low, the extraction efficiency tends to be low and the flavor tends to be weak. On the other hand, if the temperature is too high, the raw aroma of the raw material may be impaired.

  In the extraction of the first stage of the present invention, the extraction time is not particularly limited, but is set in consideration of the influence on the flavor by the extraction temperature and the extraction efficiency. Generally, the flavor of the raw material can be efficiently extracted by heating and extracting for about 3 minutes to about 3 hours. Extraction can be carried out while standing, but to increase extraction efficiency and suppress fluctuations in the extraction rate for each production, and to prevent the raw material from burning to the extraction kettle when the extraction temperature is high Furthermore, it is desirable to carry out with stirring.

  After the extraction in the first stage of the present invention, the internal temperature of the extraction kettle is lowered as necessary. The method of lowering the temperature may be allowed to cool, but in order to suppress fluctuations in the cooling time due to differences in the environmental temperature, cooling temperature such as flowing cooling water through the jacket of the extraction kettle is used to set the temperature at a fixed cooling time. It is preferable to cool down to Since the boiling point of ethanol added in the next step is 80 ° C., the cooling temperature is 60 ° C. or lower, preferably 40 ° C. or lower to avoid boiling.

  In the second stage extraction method of the present invention, extraction is performed by adding ethanol to the mixture of the raw material and oil extracted in the first stage. The ethanol used in the present invention may be hydrous ethanol. Water-containing ethanol can extract a water-soluble flavor, but it is desirable to maintain an appropriate water content in order to separate it from fats and oils. In the case of ethanol of 80% by volume or less, fats and oils are separated from each other. Therefore, it is necessary to perform stirring and homogenization in advance when using the flavor extract, which makes the operation during use complicated. In addition, depending on the food or drink to which the flavor extract is added, in the case of a colorless and transparent food or drink, the addition of the extract may cause white turbidity. For this reason, the concentration of ethanol used in the present invention is preferably 80 to 100% by volume, and more preferably 90 to 100% by volume of ethanol.

  The amount of ethanol used in the second stage of the present invention is not particularly limited, but is preferably 1: 1 to 1:50 by mass ratio with respect to the raw material. If the amount of ethanol used is 1 or less than that of the raw material, extraction of the water-soluble component becomes difficult, and there is a possibility that the flavor component of the raw material cannot be extracted sufficiently. When the usage-amount of ethanol exceeds 100 times with respect to a raw material, the flavor of a raw material may be diluted with ethanol and a possibility that a flavor may become weak arises. From such a tendency, the amount of ethanol used is a mass ratio with respect to the raw material, more preferably 1: 1 to 1:25, and still more preferably 1: 1 to 1:10.

  In the second stage extraction method of the present invention, the above-mentioned ethanol is added to the mixture of the raw material and oil obtained in the first stage extraction and extracted. The extraction temperature may be room temperature, but the extraction efficiency tends to increase when heated. Moreover, since ethanol may boil if it heats too much, it will extract for 5 minutes-24 hours at 0 to 80 degreeC, Preferably it is 20 to 60 degreeC. The extraction can be performed while standing, but it is desirable to perform the extraction with stirring in order to increase the extraction efficiency.

  Furthermore, in the present invention, an extract with a further increased flavor can be obtained by adding a flavor in any step. As the step of adding flavor, it is preferable to add it at the time of extraction in the first stage, because it is well-familiar with the extract, there is no sense of incongruity, and an extract with a cooking feeling can be obtained by heating the flavor. On the other hand, when it is added at a later stage in the production process such as after the extraction in the second stage, an extract utilizing the flavor of the added flavor itself can be obtained.

  Flavors used in the present invention are not particularly limited, for example, natural fragrance materials such as essential oil, extract, tincture, essence, oleoresin, recovered flavor, isolated fragrance, hydrocarbons, One or more kinds selected from synthetic fragrance materials such as alcohols, organic acids, esters, lactones, aldehydes, ketones, ethers, nitrogen-containing compounds, sulfur-containing compounds, etc. The form includes aqueous fragrances, oily fragrances, emulsified fragrances, powdered fragrances and the like. The addition amount with respect to the raw material of a flavor can be suitably selected from 0.0001 mass%-10 mass% according to the titer of a fragrance.

  The flavor extract obtained by the present invention includes various processed foods such as seasonings, beverages, confectionery, side dishes, soups, taste beverages, instant foods, retort foods, frozen foods, health foods, and medical foods. It can be widely used for feeds such as pet foods. Although the compounding quantity of the flavor extract of this invention with respect to these food / beverage products and feed is not specifically limited, For example, 0.001-5 mass%, Preferably 0.005-1 mass% can be illustrated. .

  EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

Example 1
250 g of ODO (Nisshin Oillio Group, registered trademark, medium chain fatty acid triglyceride, the same applies hereinafter) is added to 100 g of commercial curry powder, and heated with sufficient stirring using a scraping-type stirring propeller in an extraction kettle. Warmed and extracted at 160 ° C. for 30 minutes. After completion of the extraction, cooling water was passed through the jacket of the extraction kettle and cooled to 40 ° C., and then 1000 g of 95% by volume of ethanol was added and stirred for 30 minutes at room temperature. Obtained.

(Example 2)
250 g of ODO was added to 100 g of commercially available curry powder, heated with sufficient stirring using a scraping type stirring propeller in an extraction kettle, and extracted at 80 ° C. for 90 minutes. After completion of the extraction, cooling water was passed through the jacket of the extraction kettle and cooled to 40 ° C., and then 1000 g of 95% by volume of ethanol was added and stirred for 30 minutes at room temperature. Obtained.

(Example 3)
Add 250g of ODO and 0.1g of curry flavor to 100g of commercial curry powder, heat up with sufficient stirring using a scraping type stirring propeller in the extraction kettle, and extract at 160 ° C for 30 minutes It was. After completion of the extraction, cooling water was passed through the jacket of the extraction kettle and cooled to 40 ° C., and then 1000 g of 95% by volume of ethanol was added and stirred at room temperature for 30 minutes. Obtained.

Example 4
Add 100g of ODO and 0.1g of curry flavor to 100g of commercial curry powder, heat up with sufficient stirring using a scraping-type stirring propeller in an extraction kettle, and warm extract at 160 ° C for 30 minutes went. After completion of the extraction, cooling water was passed through the outside of the extraction kettle and cooled to 40 ° C., after which 2500 g of 90% by volume of ethanol was added and stirred for 30 minutes at room temperature. Obtained.

(Comparative Example 1)
250 g of ODO was added to 100 g of commercially available curry powder, heated with sufficient stirring using a scraping-type stirring propeller in an extraction kettle, and extracted at 160 ° C. for 30 minutes. After completion of extraction, cooling water was passed through the jacket of the extraction kettle and cooled to 40 ° C., and then the solid content was filtered off with filter paper to obtain 200 g of extract.

(Comparative Example 2)
250 g of ODO was added to 100 g of commercially available curry powder, heated with sufficient stirring using a scraping type stirring propeller in an extraction kettle, and extracted at 80 ° C. for 90 minutes. After completion of extraction, cooling water was passed through the jacket of the extraction kettle and cooled to 40 ° C., and then the solid content was filtered off with filter paper to obtain 200 g of extract.

(Test example)
To 100 g of a curry base prepared by adding 850 g of water to 150 g of commercially available curry, 0.03 g of the extract obtained in Examples 1 to 4 and Comparative Examples 1 to 2 is added, and retort sterilization is performed at 121 ° C. for 20 minutes. What was done was sensory evaluated by 12 well-trained panels. As a result of the evaluation, the effect of enhancing taste and aroma when compared with the above-mentioned curry base was expressed on a 5-point scale. Table 1 shows the average score of 12 panelists and a summary of comprehensive sensory evaluation.

  As described in Table 1, the flavor extract obtained by the production method of the present invention greatly enhanced the aroma and taste of curry compared to the comparative example. In addition, the fragrance emphasized the fragrance and spicy fragrance, and it was confirmed that the taste was particularly pungent.

  The flavor extract produced by the method of the present invention can be used for a wide variety of foods and drinks such as seasonings, beverages, confectionery, side dishes, soups, and favorite beverages.

Claims (2)

1 to 10 times as much oil and fat as the raw material is added to the raw material by heating and extraction, and then the ethanol is further extracted by adding 10 to 25 times the raw material by mass ratio. Method. 2. The method for producing a flavor extract according to claim 1 , wherein an oil and fat is added to the raw material, and the mixture is heated and extracted at a temperature of 100 to 180 ° C. , and further ethanol is added and the mixture is extracted at a temperature of 0 to 80 ° C. .