JP7022922B1 - Manufacturing method of flavor extract - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a flavor extract capable of arbitrarily changing the recovery balance between aroma and taste. SOLUTION: As a first stage extraction, an oil and fat is added to a raw material, heat extraction is performed, and then ethanol of a specific frequency is further added to perform a second stage extraction. A method for producing a flavor extract, which is characterized in that the recovery balance of taste components can be adjusted. According to the present invention, it is possible to obtain a flavor extract having an arbitrarily adjusted balance between aroma and taste. [Selection diagram] None

Description

Patent Law Article 30, Paragraph 2 Applicable Food Chemistry Newspaper, February 20, 2020 (Reiwa 2), 3rd page

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

Flavor oil, which is a flavor extract, is the raw flavor of raw materials such as vegetables, spices, livestock products, marine products, and seasonings, or the flavor when cooked, which is transferred to animal and vegetable fats and oils and refined edible fats and oils. It is also called seasoning oil, seasoning oil, flavor oil, and flavoring oil. Flavor oils are mainly used in the cooking of foods and the production of processed foods, and are often used to add flavor and flavor to foods, and specific examples include chili oil, green onion oil, and garlic oil. Will be. However, while these flavor oils have a favorable aroma for cooking, they have a drawback that the potency of the aroma is weak.

In order to eliminate such a defect, various proposals have been made as a method for producing a flavor oil. For example, after adding a raw material to an oil or fat and performing a heat treatment, an amino acid and a carbonyl compound are added and the heat treatment is performed again. (Patent Document 1), a manufacturing method in which oil is not added to the raw material and then heated and extracted (Patent Document 2), a flavor component is dissolved in carbon dioxide in a supercritical state, and the edible oil is flavored. Examples thereof include a manufacturing method for transfer (Patent Document 3) and a method for extracting by adding ethanol to medium-chain fatty oil (Patent Document 4).

However, the flavor oil produced by each of the above-mentioned proposed production methods emits an appetizing aroma when added during cooking of food, but the preferable aroma is almost lost after cooking (Patent Document). 1) There is a problem that off-flavor is generated due to deterioration of the fat and oil of the raw material, and a fresh fragrance cannot be obtained when the storage period is long (Patent Document 2). Further, in the manufacturing method using carbon dioxide in a supercritical state, there is a problem that the cost is high because an expensive dedicated device is required at the time of extraction (Patent Document 3). Further, in the production method of adding ethanol to medium-chain fatty oil and extracting it, it is not possible to obtain the fragrant aroma generated during cooking because it cannot be heated to 80 ° C. or higher, which is the boiling point of ethanol, and the ethanol is further reduced under reduced pressure. There is a problem that the aroma is also dissipated when it is removed (Patent Document 4).

On the other hand, in order to solve the above-mentioned problems, the present inventor is characterized in that, as the first-stage extraction, fats and oils are added to the raw material and heat-extracted, and then ethanol is further added to perform the second-stage extraction. A method for producing an extract is proposed (Patent Document 5). According to the same manufacturing method, aroma components and taste components can be efficiently extracted from raw materials, and further, oil-soluble flavor components can be extracted without spoiling, and a flavor extract having unprecedented good aroma and / or taste intensity. Can be obtained.

Japanese Patent No. 2902980 Japanese Unexamined Patent Publication No. 10-262561 Japanese Unexamined Patent Publication No. 6-12507 Japanese Unexamined Patent Publication No. 58-162258 Japanese Unexamined Patent Publication No. 2010-029083

An object of the present invention is to provide a method for producing a flavor extract, which enables the recovery balance between aroma components and taste components to be arbitrarily changed in the production method of Patent Document 5.

As a result of diligent research, the present inventor has found that the recovery balance between the aroma component and the taste component of the flavor extract can be adjusted by adjusting the frequency of ethanol used in the second stage extraction, and completes the present invention. It came to.

That is, the present invention is as follows.
[1] In a method for producing a flavor extract, which comprises adding fats and oils to a raw material, heat-extracting the mixture, and then adding ethanol for extraction. Recovery of the aroma component and the taste component of the flavor extract according to the frequency of ethanol. A method for producing a flavor extract, which comprises adjusting the balance.
[2] The production method according to [1], wherein a flavor extract having a more excellent taste can be obtained by using ethanol having a frequency of 50 to 70% by volume.
[3] The production method according to [1], wherein a flavor extract having a higher aroma is obtained by using ethanol having a frequency of 70 to 95% by volume.

According to the present invention, it is possible to obtain a flavor extract in which the balance between aroma and taste is arbitrarily adjusted.

Hereinafter, the present invention will be described in detail. The present invention presents the aroma component of the flavor extract by having a step of adding fats and oils to the raw material for heat extraction as the first stage extraction, and then adding ethanol of a specific frequency to perform the second stage extraction. It is a method for producing a flavor extract, which is characterized in that the recovery balance of taste components can be adjusted.

The raw materials used in the present invention are not particularly limited as long as they have aroma, taste, or both, and are, for example, spices, herbs, seeds, vegetables, fruits, marine products, and livestock meat. Classes, substances selected from processed food products and the like can be mentioned, and one or more of these raw materials can be used.

Among the above ingredients, spices include, for example, pepper, pepper, mustard, cumin, garam masala, coriander, fennel, cardamom, nutmeg, all spices, anis, turmeric, cloves, cinnamon, ginger, fenugreek, paprika, laurel and mixtures thereof. Examples include curry powder. Examples of herbs include mint, parsley, sage, rosemary, thyme, oregano and mixtures thereof. Examples of seeds include sesame, coffee beans, cocoa beans, vanilla beans, soybeans, red beans, green beans, broad beans, corn, peanuts, almonds, hazelnuts, cashew nuts, pecan nuts, pistachios, macadamia nuts, walnuts, chestnuts and the like. Examples of vegetables include green onions, onions, garlic, garlic, scallions, shallot, celery, ginger, myoga, and perilla. Examples of fruits include plums and quince. Examples of marine products include kelp, wakame seaweed, shrimp, crabs, and shellfish. Examples of livestock meat include pork, beef, and chicken. Processed food products include, for example, miso, tea, dried fruits, fish nodes, dried foods, bacon, whole fat powder, defatted milk powder, cheese, yeast extract, vegetable protein hydrolyzate (HVP), animal protein hydrolyzate (HAP). ), Vegetable extract, fish and shellfish extract, shellfish extract, livestock meat extract and the like.

The oil and fat used for the first-stage extraction is not particularly limited as long as it can be used for food, but for example, medium-chain fatty acid triglyceride, cottonseed oil, soybean oil, sesame oil, corn oil, peanut oil, and rice oil. , Unrefined or refined vegetable oils such as rapeseed oil, palm oil, palm kernel oil, safflower oil, sunflower oil, grape oil and olive oil. In addition, unrefined products or refined products of animal fats and oils such as beef tallow, lard, chicken oil and butter can be mentioned, and 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 used in the range of 1 to 20 times, more preferably 1 to 10 times, and even more preferably 1 to 5 times the mass ratio with respect to the raw material. Be done. If the raw material contains a large amount of fat and oil in advance, the density of the raw material is high, and the flavor of the raw material is weak, the amount of fat and oil with respect to the raw material may be small. However, if the amount of fats and oils used is less than 1 times that of the raw material, it becomes difficult to control the heating temperature, and the raw material may be locally burnt. On the other hand, if the raw material is dry and absorbs fats and oils well, the density of the raw material is low and the volume is large, and the flavor of the raw material is strong, the amount of fats and oils with respect to the raw material may be large. However, if the amount of fats and oils used exceeds 100 times that of the raw material, the flavor may be weakened. From such a tendency, the more preferable amount of fats and oils used is in the range of 1 to 5 times the mass ratio with respect to the raw material.

As the first-stage extraction method of the present invention, the raw material is heated together with fats and oils for extraction. At this time, as the extraction temperature rises, the extraction efficiency also increases. Generally, the extraction temperature is preferably between 40 ° C. and 180 ° C., preferably between 40 ° C. and 160 ° C. If the temperature is low, the extraction efficiency tends to be low and the flavor tends to be weak. On the contrary, if the temperature is too high, the raw material may be burnt to the extraction pot, or the raw material may be burnt like charcoal, resulting in a bitter off-flavor. There is. In the extraction method of the present invention, the optimum extraction temperature differs depending on the desired flavor. For example, in order to obtain a savory aroma with a cooking sensation, it is desirable to perform heat extraction at 100 ° C. to 180 ° C., preferably 110 ° C. to 170 ° C., and 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 utilize the original flavor of the raw material, it is desirable to heat-extract at 40 ° C to 100 ° C, preferably 50 ° C 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, while if the temperature is too high, the aroma of the raw material as it is may be impaired.

In the first-stage extraction of the present invention, the extraction time is not particularly limited, but is set in consideration of the influence of the extraction temperature on the flavor 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 performed while standing still, but in order to improve the extraction efficiency and suppress the fluctuation of the extraction rate for each production, and to prevent the raw material from being burnt to the extraction pot when the extraction temperature is high. It is desirable to do this while stirring.

After the first-stage extraction of the present invention, the internal temperature of the extraction pot is lowered as necessary. The method of lowering the temperature may be to allow cooling, but in order to suppress the fluctuation of the cooling time due to the difference in the environmental temperature, the set temperature is set at a constant cooling time by a cooling means such as flowing cooling water through the jacket of the extraction kettle. It is preferable to cool 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.

As the extraction method of the second step of the present invention, ethanol is added to the mixture of the raw material and the fat and oil extracted in the first step to perform the extraction. In the present invention, hydrous ethanol is used as ethanol, and the recovery balance between the aroma component and the taste component can be arbitrarily changed by adjusting the frequency of ethanol.

Specifically, when the content of ethanol is low, more flavor components can be extracted from the raw material, and when the content of ethanol is high, more flavor components can be extracted from the raw material. Use ethanol. On the other hand, when it is desired to obtain a flavor extract having a better aroma, 70 to 95% by volume of ethanol is used.

When 80% by volume or less of ethanol is used, fats and oils and ethanol are separated. Therefore, if desired, the obtained flavor extract may be homogenized. The method of homogenization is arbitrary, and examples thereof include powdering. On the other hand, when ethanol of less than 50% by volume is used, the flavor of the obtained flavor extract is significantly inferior to that of the case of using ethanol of 50% by volume or more. Therefore, it is preferable to use 50% by volume or more of ethanol.

The amount of ethanol used in the second stage extraction of the present invention is not particularly limited, but if it is too small, there is a possibility that the flavor component of the raw material cannot be sufficiently extracted, and if it is too large, the flavor of the raw material is diluted with ethanol. Since the flavor may be weakened, the amount is preferably 1 to 100 times the mass ratio with respect to the raw material.

As the second-stage extraction method of the present invention, the above ethanol is added to the mixture of the raw material and the fat and oil obtained in the first-stage extraction for extraction. The extraction temperature may be normal temperature, but the extraction efficiency tends to increase when heated. Further, since ethanol may boil if it is heated too much, extraction is performed at 0 ° C to 80 ° C, preferably 20 ° C to 60 ° C for 5 minutes to 24 hours. Extraction can be performed while standing still, but it is desirable to perform extraction with stirring in order to improve extraction efficiency.

Further, in the present invention, by adding a flavor in an arbitrary step, an extract having a higher flavor can be obtained. As a step of adding the flavor, it is preferable to add it at the time of the extraction in the first stage because it blends well with the extract, does not give a sense of discomfort, and the flavor can be heated to obtain an extract having a cooking feeling. On the other hand, if it is added at a later stage in the manufacturing process such as after the extraction in the second stage, an extract utilizing the aroma of the added flavor itself can be obtained.

The flavors used in the present invention are not particularly limited, but are, for example, essential oils, extracts, tinctures, essences, oleoresin, recovered flavors, natural fragrance materials such as isolated fragrances, and hydrocarbons. One or more selected from synthetic fragrance materials such as alcohols, organic acids, esters, lactones, aldehydes, ketones, ethers, nitrogen-containing compounds, sulfur-containing compounds, etc. The form is a mixture of water-based fragrance, oil-based fragrance, emulsified fragrance, powdered fragrance and the like. The amount of the flavor added to the raw material can be appropriately selected from 0.0001% by mass to 10% by mass according to the titer of the aroma.

The flavor extract obtained by the present invention includes various processed foods such as seasonings, beverages, confectionery, prepared foods, soups, favorite beverages, instant foods, retort foods, frozen foods, health foods, and medical foods. It can be widely used for feeds such as and various pet foods. The blending amount of the flavor extract of the present invention with respect to these foods and drinks and feeds is not particularly limited, and examples thereof include blending amounts of 0.001 to 5% by mass, preferably 0.005 to 1% by mass. ..

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)
Add 100 g of MCT oil (registered trademark of Nisshin Oillio Group Co., Ltd., medium-chain fatty acid oil, the same applies hereinafter) to 20 g of commercially available curry powder, and heat and ascend while sufficiently stirring using a scraping-type stirring propeller in an extraction kettle. It was warmed and hot extraction was performed at 140 ° C. for 30 minutes. After the extraction is completed, cooling water is passed through the outside of the extraction kettle, cooled to 40 ° C., 2000 g of 95% by volume ethanol is added, the mixture is stirred at room temperature for 30 minutes and then cooled, and the solid content is filtered off to 2050 g of the flavor extract. Got The obtained flavor extract was powdered.

(Example 2)
100 g of MCT oil was added to 20 g of commercially available curry powder, and the temperature was raised while sufficiently stirring using a scraping-type stirring propeller in an extraction kettle, and temperature extraction was performed at 140 ° C. for 30 minutes. After the extraction is completed, cooling water is passed through the outside of the extraction kettle, cooled to 40 ° C., 2000 g of 70% by volume ethanol is added, the mixture is stirred at room temperature for 30 minutes and then cooled, and the solid content is filtered off to 2050 g of the flavor extract. Got The obtained flavor extract was powdered.

(Example 3)
100 g of MCT oil was added to 20 g of commercially available curry powder, and the temperature was raised while sufficiently stirring using a scraping-type stirring propeller in an extraction kettle, and temperature extraction was performed at 140 ° C. for 30 minutes. After the extraction is completed, cooling water is passed through the outside of the extraction kettle, cooled to 40 ° C., 2000 g of 50% by volume ethanol is added, the mixture is stirred at room temperature for 30 minutes and then cooled, and the solid content is filtered off to 2050 g of the flavor extract. Got The obtained flavor extract was powdered.

(Comparative Example 1)
100 g of MCT oil was added to 20 g of commercially available curry powder, and the temperature was raised while sufficiently stirring using a scraping-type stirring propeller in an extraction kettle, and temperature extraction was performed at 140 ° C. for 30 minutes. After the extraction is completed, cooling water is passed through the outside of the extraction kettle, the mixture is cooled to 40 ° C., 2000 g of 40% by volume ethanol is added, the mixture is stirred at room temperature for 30 minutes and then cooled, and the solid content is filtered off to obtain 2050 g of the extract. Obtained. The resulting extract was powdered.

(Comparative Example 2)
100 g of MCT oil was added to 20 g of commercially available curry powder, and the temperature was raised while sufficiently stirring using a scraping-type stirring propeller in an extraction kettle, and temperature extraction was performed at 140 ° C. for 30 minutes. After the extraction is completed, cooling water is passed through the outside of the extraction kettle, the mixture is cooled to 40 ° C., 2000 g of 20% by volume ethanol is added, the mixture is stirred at room temperature for 30 minutes and then cooled, and the solid content is filtered off to obtain 2050 g of the extract. Obtained. The resulting extract was powdered.

(Comparative Example 3)
100 g of MCT oil was added to 20 g of commercially available curry powder, and the temperature was raised while sufficiently stirring using a scraping-type stirring propeller in an extraction kettle, and temperature extraction was performed at 140 ° C. for 30 minutes. After the extraction was completed, cooling water was passed through the outside of the extraction kettle, the mixture was cooled to 40 ° C., and then the solid content was filtered off to obtain 70 g of an extract. The resulting extract was powdered.

(Test Example 1)
0.03 g of the flavor extracts obtained in Examples 1 to 3 and Comparative Examples 1 to 3 was added to 100 g of a curry base prepared by adding 850 g of water to 150 g of commercially available curry roux, and retort sterilized at 121 ° C. for 20 minutes. The curry samples obtained by the above were subjected to sensory evaluation by 7 well-trained panels. The evaluation was performed on a 5-point scale shown in Table 1 regarding the taste (taste) and aroma (aroma) of the curry when compared with the curry base to which no flavor extract was added. The evaluation results are shown in Table 2.

As shown in Table 2, the curry sample to which the flavor extract obtained by the production method of the present invention was added had a stronger curry aroma and taste than the curry base to which no flavor extract was added, and the extraction in the second stage was performed. When the flavor extract obtained by using 50 to 70% by volume of ethanol was added to the mixture, the taste portion was further enhanced. Further, when the flavor extract obtained by using 70 to 95% by volume of ethanol was added to the second stage extraction, the aroma portion was further enhanced. On the other hand, the taste and aroma of the curry sample to which the extract obtained by using 20% by volume ethanol for the second stage extraction was added was the same as that of the non-additive curry base.

(Example 4)
100 g of MCT oil was added to 30 g of commercially available cocoa mass, and the temperature was raised while sufficiently stirring using a scraping-type stirring propeller in an extraction kettle, and temperature extraction was performed at 140 ° C. for 30 minutes. After the extraction is completed, cooling water is passed through the outside of the extraction kettle, cooled to 40 ° C., 2000 g of 95% by volume ethanol is added, the mixture is stirred at room temperature for 30 minutes and then cooled, and the solid content is filtered off to 2050 g of the flavor extract. Got The obtained flavor extract was powdered.

(Example 5)
100 g of MCT oil was added to 30 g of commercially available cocoa mass, and the temperature was raised while sufficiently stirring using a scraping-type stirring propeller in an extraction kettle, and temperature extraction was performed at 140 ° C. for 30 minutes. After the extraction is completed, cooling water is passed through the outside of the extraction kettle, cooled to 40 ° C., 2000 g of 70% by volume ethanol is added, the mixture is stirred at room temperature for 30 minutes and then cooled, and the solid content is filtered off to 2050 g of the flavor extract. Got The obtained flavor extract was powdered.

(Example 6)
100 g of MCT oil was added to 30 g of commercially available cocoa mass, and the temperature was raised while sufficiently stirring using a scraping-type stirring propeller in an extraction kettle, and temperature extraction was performed at 140 ° C. for 30 minutes. After the extraction is completed, cooling water is passed through the outside of the extraction kettle, cooled to 40 ° C., 2000 g of 50% by volume ethanol is added, the mixture is stirred at room temperature for 30 minutes and then cooled, and the solid content is filtered off to 2050 g of the flavor extract. Got The obtained flavor extract was powdered.

(Comparative Example 4)
100 g of MCT oil was added to 30 g of commercially available cocoa mass, and the temperature was raised while sufficiently stirring using a scraping-type stirring propeller in an extraction kettle, and temperature extraction was performed at 140 ° C. for 30 minutes. After the extraction is completed, cooling water is passed through the outside of the extraction kettle, the mixture is cooled to 40 ° C., 2000 g of 40% by volume ethanol is added, the mixture is stirred at room temperature for 30 minutes and then cooled, and the solid content is filtered off to obtain 2050 g of the extract. Obtained. The resulting extract was powdered.

(Comparative Example 5)
100 g of MCT oil was added to 30 g of commercially available cocoa mass, and the temperature was raised while sufficiently stirring using a scraping-type stirring propeller in an extraction kettle, and temperature extraction was performed at 140 ° C. for 30 minutes. After the extraction is completed, cooling water is passed through the outside of the extraction kettle, the mixture is cooled to 40 ° C., 2000 g of 20% by volume ethanol is added, the mixture is stirred at room temperature for 30 minutes and then cooled, and the solid content is filtered off to obtain 2050 g of the extract. Obtained. The resulting extract was powdered.

(Comparative Example 6)
100 g of MCT oil was added to 30 g of commercially available cocoa mass, and the temperature was raised while sufficiently stirring using a scraping-type stirring propeller in an extraction kettle, and extraction was performed at 80 ° C. for 90 minutes. After the extraction was completed, cooling water was passed through the jacket of the extraction kettle, the mixture was cooled to 40 ° C., and then the solid content was filtered off to obtain 70 g of an extract. The resulting extract was powdered.

(Test Example 2)
Seven well-trained panels for each beverage sample obtained by adding 0.5 g of the flavor extract obtained in Examples 4 to 6 and Comparative Examples 4 to 6 to a commercially available coffee beverage or cocoa beverage. The sensory evaluation was performed in. The evaluation was performed on a 5-point scale shown in Table 1 with respect to the taste (taste) and aroma (aroma) when compared with the coffee beverage or the cocoa beverage to which the flavor extract was not added. The evaluation results are shown in Table 3.

As shown in Table 3, each beverage sample to which the flavor extract obtained by the production method of the present invention was added had a stronger aroma and taste than the coffee beverage or cocoa beverage to which no flavor extract was added, and the second step. When the flavor extract obtained by using 50 to 70% by volume of ethanol was added to the extraction, the taste portion was further enhanced. Further, when the flavor extract obtained by using 70 to 95% by volume of ethanol was added to the second stage extraction, the aroma portion was further enhanced. On the other hand, the taste and aroma of the beverage sample to which the flavor extract obtained by using 20% by volume ethanol was added was the same as that of the coffee beverage or the cocoa beverage without the addition.

Claims (1)

In the method for producing a flavor extract, which is characterized by adding fats and oils to a raw material, heat-extracting, and then adding ethanol for extraction, the taste can be further improved by using ethanol having a frequency of 50 to 70% by volume. A method for producing a flavor extract , which comprises obtaining an excellent flavor extract.