JPH01243969A - Nuts food and production thereof - Google Patents
Nuts food and production thereofInfo
- Publication number
- JPH01243969A JPH01243969A JP63070473A JP7047388A JPH01243969A JP H01243969 A JPH01243969 A JP H01243969A JP 63070473 A JP63070473 A JP 63070473A JP 7047388 A JP7047388 A JP 7047388A JP H01243969 A JPH01243969 A JP H01243969A
- Authority
- JP
- Japan
- Prior art keywords
- nuts
- subcritical
- pressure
- taste
- carbon dioxide
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract 10
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract 5
- 239000001569 carbon dioxide Substances 0.000 claims abstract 5
- 238000000605 extraction Methods 0.000 claims description 18
- 235000014571 nuts Nutrition 0.000 abstract description 35
- 244000144725 Amygdalus communis Species 0.000 abstract description 12
- 235000020224 almond Nutrition 0.000 abstract description 12
- 235000019606 astringent taste Nutrition 0.000 abstract description 9
- 239000002994 raw material Substances 0.000 abstract description 9
- 235000011437 Amygdalus communis Nutrition 0.000 abstract description 8
- 235000011888 snacks Nutrition 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 3
- 244000226021 Anacardium occidentale Species 0.000 abstract description 2
- 241000723382 Corylus Species 0.000 abstract description 2
- 235000007466 Corylus avellana Nutrition 0.000 abstract description 2
- 241000758791 Juglandaceae Species 0.000 abstract description 2
- 241000208467 Macadamia Species 0.000 abstract description 2
- 235000020113 brazil nut Nutrition 0.000 abstract description 2
- 235000020226 cashew nut Nutrition 0.000 abstract description 2
- 235000020234 walnut Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000001007 puffing effect Effects 0.000 abstract 1
- 238000000034 method Methods 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 8
- 235000019219 chocolate Nutrition 0.000 description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 239000000284 extract Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000007791 liquid phase Substances 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000009792 diffusion process Methods 0.000 description 2
- 244000013123 dwarf bean Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000021331 green beans Nutrition 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000002344 surface layer Substances 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 235000016019 chocolate confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000005496 tempering Methods 0.000 description 1
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、新規なナツツ類食品及びその製造法に関する
ものであり、詳しくは、亜臨界または超臨界状態の二酸
化炭素（以下、ＣＯ２と表記する。）を抽剤としてナツ
ツ類の渋味、異味、異臭成分等を所望の割合で抽出除去
し、ざらに、この処理によりナツツ類自身の膨化も可能
としたものである。Detailed Description of the Invention (Field of Industrial Application) The present invention relates to a novel nut food and a method for producing the same. ) is used as an extractant to extract and remove astringency, off-taste, off-odor components, etc. from nuts at a desired ratio, and this process also makes it possible to puff up the nuts themselves.
（従来の技術ならびに発明が解決しようとする問題点）
ナツツ類とは通常殻果類、堅果類とも称せられ、クルミ
、アーモンド、カシューナツツ、マカデミアナツツ、ブ
ラジルナツツ、ヘーゼルナツツ、松の実等の木の実を総
称したもので、いずれも種子の部分は脂肪分に富み栄養
価も高く、食用に供せられるものである。(Prior art and problems to be solved by the invention) Nuts are usually called shells or nuts, and include nuts such as walnuts, almonds, cashew nuts, macadamia nuts, Brazil nuts, hazelnuts, and pine nuts. The seeds are rich in fat and have high nutritional value, and are edible.
これらナツツ類はそのまま、あるいは焙煎、煮込み、そ
の他の加工法によって和、洋、中華料理に使用される他
、菓子、酒類のつまみとしても愛用されているが、これ
らナツツ類の中には渋味。These nuts are used as they are or by roasting, stewing, or other processing methods in Japanese, Western, and Chinese cuisine, and are also used as snacks for sweets and alcoholic beverages. taste.
異味、異臭成分等がその表面部分に多く含まれていたり
、また表面部分に含まれる脂肪分が劣化していてこのた
めに品質評価が低いものも少なくない。There are many products that have low quality evaluations because they contain a large amount of off-taste and odor components in their surface parts, or because the fat content contained in their surface parts has deteriorated.
ナツツ類は一般に歯ごたえがあり、食感として硬い感じ
を与えるものであるが、最近はその嗜好の多様化から、
軟らかな歯触りのものが好まれる傾向が生じている。そ
のほか、ナツツは他の食品、菓子と組み合わされて使用
される場合、組み合わす相手によっては、ナツツが硬い
と異物感を与えるため、軟らかな歯触りのナツツが求め
られることがあるが、未だにその要請を充したものがな
かつ １こ 。Nuts are generally chewy and have a hard texture, but recently, as people's tastes have diversified,
There is a tendency to prefer foods with a soft texture. In addition, when nuts are used in combination with other foods or sweets, depending on the partner, nuts with a soft texture may be desired, as hard nuts give a foreign body sensation, but this is still not the case. There was only one item that met my request.
（問題点を解決するための手段）
本発明者らは、前記問題点を克服して工業的に有利に渋
味、異味、異臭成分等を抽出除去すると同時に食感をも
改良した新規なナツツ類の製造法について鋭意検討した
結果、亜臨界または超臨界状態のＣＯ２を抽剤として使
用すれば、容易にこれらを抽出除去でき、ざらにこの処
理によって得られるナツツ類を、それら自身の形状を保
ったまま膨化させることも可能であり、従来にないナツ
ツ類食品が得られることを見出し、本発明を完成するに
至った。 本発明においては、亜臨界または超臨界状態
のＣ０２は圧力５０〜５００Ｋｇ／ｃＩ７Ｉ、温度２５
〜１００℃、好ましくは２５〜７０℃のものが好適に用
いられる。また、抽出時間は１〜１０時間が適当である
。(Means for Solving the Problems) The present inventors have overcome the above-mentioned problems and have developed a new nut product that extracts and removes astringency, off-taste, and off-flavor components in an industrially advantageous manner, and at the same time improves the texture. As a result of intensive studies on the production method of nuts, it was found that these can be easily extracted and removed by using CO2 in a subcritical or supercritical state as an extractant. It was discovered that it is also possible to expand the fruit while it is kept, and that a nut food that has never been seen before can be obtained, leading to the completion of the present invention. In the present invention, C02 in a subcritical or supercritical state is used at a pressure of 50 to 500 Kg/cI7I and a temperature of 25
-100°C, preferably 25-70°C is suitably used. Moreover, the extraction time is suitably 1 to 10 hours.
本発明において、亜臨界状態とは、サブクリティカル（
Ｓｕｂ−ｃｒ ｉ ｔ ｉ ｃａ ｌ ）あるいは、ニ
ア〜・クリティカルリキッド（Ｎｅａｒ−ｃｒｉｔｉｃ
ａｌ １ｉｑｕｉｄ）状態とも呼ばれ、その定義付Ｃ
プについては統一的なものは詳らかではないが、一般常
識的には、１．００＞温度（Ｔ）／臨界温度（Ｔｃ＞＞
０．９５の領域と解するのが普遍的である。ＣＯ２にお
いては、これは３０’Ｃ〜１６°Ｃ程度に相当する。こ
の領域は明らかに超臨界領域ではなく、単純なる液相領
域でもない。In the present invention, a subcritical state refers to a subcritical state (
Sub-crit i cal) or Near-critical liquid
al 1quid) state, with its definition C
Although it is not clear that there is a unified standard regarding
It is universally understood that the range is 0.95. For CO2, this corresponds to around 30'C to 16C. This region is clearly not a supercritical region, nor is it simply a liquid phase region.
液相領域から超臨界領域への境界域として大きな物性上
の変化、ゆらぎが発生する６ｎｉｉｉ！であり、甚だ不
安定かつ性状的に活性化された領域であり、明らかに安
定な液相、超臨界相と著しく様相の異なる一つの注目す
べき領域として認識されているところである。Large changes and fluctuations in physical properties occur in the boundary region from the liquid phase region to the supercritical region6niii! This is a region that is extremely unstable and activated in terms of properties, and is recognized as a remarkable region that is significantly different from the clearly stable liquid phase and supercritical phase.
また超臨界域におけるＣＯ２は３１．０℃、７２゜９ａ
ｔｍの臨界点以上の状態におり、液体に近い密度とガス
体に近い大ぎな拡散係数を有するため種々の化合物を速
やか、かつ大量に抽出でき、しかも抽剤の分離が容易で
あるという特徴を有する。Also, CO2 in the supercritical region is 31.0°C, 72°9a
It is in a state above the critical point of tm, has a density close to that of a liquid, and a large diffusion coefficient close to that of a gas, so various compounds can be extracted quickly and in large quantities, and the extractant can be easily separated. have
ＣＯ２の圧力、温度は原料に用いるナツツの種類または
渋味、異味、異臭成分等の抽出度合に応じて、上記範囲
内で、圧力、温度、時間を適宜選択すればよい。殊に、
加圧時間については、本発明ナツツ類食品の膨化度を所
望のものとするため、適宜、長く又は短くし、段階的に
常圧に戻すなどの処理をするのが有効である。The pressure, temperature, and time of CO2 may be appropriately selected within the above ranges depending on the type of nuts used as raw materials and the degree of extraction of astringency, off-taste, off-odor components, etc. Especially,
Regarding the pressurization time, in order to obtain the desired degree of swelling of the nut food of the present invention, it is effective to appropriately lengthen or shorten the pressurization time and gradually return the pressure to normal pressure.
なお、本発明において異味、異臭成分とは収斂味、酸化
臭、カビ臭のごときものを総称したものである。In the present invention, off-taste and off-odor components are a general term for things such as astringent taste, oxidized odor, and mold odor.
本発明を実施するには、常法によればよい。The present invention may be carried out by conventional methods.
例えば、まず所定の圧力まで圧縮したＣＯ２を所定の抽
出温度まで加熱し、亜臨界または超臨界状態にして抽出
槽下部へ導入する。抽出槽内には予め原料のナツツ類を
仕込み、Ｃ０２による抽出を行なった後、抽出対象物を
含んだＣＯ□を減圧弁を通して減圧し、セパレーターに
導き、抽出物をＣＯ□から分離する。抽出物と分離され
たＣＯ２はコンデンサーで冷却、液化され、再圧縮され
てリサイクルする。For example, CO2 compressed to a predetermined pressure is first heated to a predetermined extraction temperature and brought into a subcritical or supercritical state and introduced into the lower part of the extraction tank. Raw materials such as nuts are placed in advance in the extraction tank, and after extraction with CO2, the pressure of CO□ containing the substance to be extracted is reduced through a pressure reducing valve, and guided to a separator to separate the extract from CO□. The CO2 separated from the extract is cooled in a condenser, liquefied, recompressed and recycled.
（作用）
亜臨界または超臨界状態のＣＯ□は液体に近い密度とガ
ス体に近い大きな拡散係数を有し、この特性の故に種々
の化合物殊に油性物質を速やかにかつ大量に効率よく抽
出できる。しかしながら、圧力、温度が低すぎると液化
ＣＯ２となるため、抽出能力が小さくなり、また逆に高
すぎると装置費がかさみ、経済性に問題が出る他、減圧
操作に時間がかかったり、ナツツ類中の有効成分である
油分やフレーバー成分がＣＯ□へ溶解してしまい、減圧
と同時に、放出されてしまう等、工業的実施の上で不利
である。(Operation) CO□ in a subcritical or supercritical state has a density close to that of a liquid and a large diffusion coefficient close to that of a gaseous body, and because of these characteristics, it is possible to quickly and efficiently extract various compounds, especially oily substances, in large quantities. . However, if the pressure and temperature are too low, CO2 will become liquefied and the extraction capacity will be reduced.If the pressure and temperature are too high, the equipment cost will increase, causing problems in economic efficiency. This is disadvantageous in terms of industrial implementation, as oil and flavor components, which are the active ingredients, dissolve in CO□ and are released at the same time as the pressure is reduced.
ナツツ類の渋味、異味等の成分は主としてナツツ類の表
層部分に存在するが、これを本発明により抽出除去操作
を行なった場合、時間経過に伴って、それらの原料の表
面層から次第に内部に向は抽出作用が進行すると思われ
るので、その程度は実験的に抽出条件を決定することに
よって適宜に制御する。The components that give nuts such as astringency and off-taste mainly exist in the surface layer of nuts, but when these are extracted and removed according to the present invention, over time, the components that cause the astringency and off-taste of nuts are gradually absorbed from the surface layer of the raw material. Since it is thought that the extraction action progresses in the opposite direction, the extent of the extraction action is appropriately controlled by experimentally determining the extraction conditions.
また、この方法によって原料であるナツツ類が適宜の程
度に膨化した形状となるのは前記抽出除去の際、原料組
織内部に亜臨界または超臨界状態のＣＯ□が入り込み、
最終的にガス状のＣαへ減圧する際のＣ０２の体積膨圧
によるためと考えられる。In addition, the reason why the raw material nuts are swollen to an appropriate degree by this method is that during the extraction and removal, CO□ in a subcritical or supercritical state enters the raw material structure.
This is thought to be due to the volume expansion pressure of C02 when the pressure is finally reduced to gaseous Cα.
（実施例） 以下実施例を示して本発明をざらに詳細に説明する。(Example) EXAMPLES The present invention will be explained in detail below with reference to Examples.
実施例１
アーモンド生豆１０００９を２ｇ抽出槽に仕込み、圧力
２２０に３／ｃｔｉ、温度４３℃の００２を抽剤として
３時間抽出を行ない常温大気圧下で分離したところ、抽
出除去量は１２．１ｇであった。この処理の後のアーモ
ンド生豆はその原形が崩れておらず表面部分が膨化し軟
らかくなっていた。Example 1 2g of raw almond beans 10009 were placed in an extraction tank and extracted for 3 hours using 002 as an extractant at a pressure of 220 3/cti and a temperature of 43°C and separated at room temperature and atmospheric pressure.The amount removed by extraction was 12. It was 1g. After this treatment, the raw almond beans did not lose their original shape, but the surface part swelled and became soft.
また、このアーモンド生豆については、これを引き続き
常法通りにローストしその風味について官能検査を実施
した。この結果については表１に示した。In addition, the raw almond beans were subsequently roasted in a conventional manner and a sensory test was conducted on the flavor. The results are shown in Table 1.
表１は本発明品及び対照量（無処理品）について社内専
門家パネル２０名により風味、食感について、それぞれ
官能検査により評価を行なった結果を平均値で示したも
のでおる。Table 1 shows the average values of the flavor and texture of the products of the present invention and the control (untreated product) evaluated by a panel of 20 in-house experts through sensory tests.
表１
（評点基準）
風味 ＋２・・・良い、＋１・・・やや良い、Ｏ・・・
普通。Table 1 (Rating criteria) Flavor +2...Good, +1...Slightly good, O...
usually.
−１・・・やや悪い、−２・・・悪い 食感 ＋２・・・軟らかい、＋１・・・やや軟らかい。-1...somewhat bad, -2...poor Texture +2...soft, +1...slightly soft.
Ｏ・・・普通、−１・・・やや硬い、−２・・・硬い上
表によれば食感は本発明の方法によるものが有意に軟ら
かいとされており、また風味についても本発明の方法に
よるものの方が高い評価を得ている。O: Normal, -1: Slightly hard, -2: Hard According to the above table, the texture is said to be significantly softer with the method of the present invention, and the flavor is also said to be significantly softer with the method of the present invention. Method-based methods received higher evaluations.
実施例２
ブラジルナツツ生豆９２０ｇを２ｇ抽出槽に仕込み、圧
力２４０に３／ｃｉ、温度４６℃のＣＯ□を抽剤として
３時間抽出を行ない、常温大気圧下で分離したところ、
抽出除去間は１５．３ｇであった。Example 2 920 g of Brazilian nut raw beans were placed in a 2 g extraction tank, and extracted for 3 hours using CO□ at a pressure of 240 3/ci and a temperature of 46°C as an extraction agent, and separated at room temperature and atmospheric pressure.
The amount during extraction and removal was 15.3 g.
この処理ずみブラジルナツツ生豆の原形は崩れてあらず
、実施例１と同様表面部分が膨化し軟らかくなっていた
。The original shape of the treated Brazilian nut green beans remained intact, and the surface portion was swollen and soft, as in Example 1.
また、この処理ずみブラジルナツツ生豆の風味及び食感
について、社内専門家パネル２０名により、それぞれ官
能検査を実施した。その結果を平均値で示したものが表
２である。In addition, a sensory test was conducted by a panel of 20 in-house experts regarding the flavor and texture of the processed Brazilian nut green beans. Table 2 shows the results as average values.
表２ （評点基準） ＋２・・・良い、＋１・・・やや良い、０・・・普通。Table 2 (Scoring criteria) +2...Good, +1...Slightly good, 0...Average.
−１・・・やや悪い、−２・・・悪い
上表によれば、風味、食感とも本発明の方法によるもの
の方が有意に好まれていることがわかる。-1: Slightly bad, -2: Bad According to the above table, it can be seen that the food prepared by the method of the present invention is significantly preferred in both flavor and texture.
実施例３
実施例１で得たアーモンドを常法通りにローストした後
１７４〜１７８の大ぎさに破砕してアーモンド細粒を調
製した。このアーモンド細粒をテンパリング処理をした
チョコレート生地中にチョコレート生地：アーモンド＝
９：１の重量比率で混合し、ミキサーで攪拌した後、凍
結乾燥装置により減圧してチョコレートを膨化させると
同時に冷却を行ないチョコレート部分を固化させて、気
泡入りチョコレートを作成した。Example 3 The almonds obtained in Example 1 were roasted in a conventional manner and then crushed to a size of 174 to 178 to prepare fine almond granules. Chocolate dough made by tempering these fine almond grains: Almond =
After mixing at a weight ratio of 9:1 and stirring with a mixer, the chocolate was expanded by reducing the pressure using a freeze-drying device, and at the same time, the chocolate was cooled to solidify the chocolate portion to produce aerated chocolate.
比較例１
実施例１で得たアーモンドを使用する代わりに、無処理
の通常のアーモンドを使用して、上記と同様にして気泡
入りチョコレートを作成した。 実施例３及び比較例１
で作られたアーモンド入りチョコレート菓子について社
内専門家パネル２０名により、それぞれ官能検査を実施
した。その結果を平均値で示したものが表３である。Comparative Example 1 Instead of using the almonds obtained in Example 1, untreated regular almonds were used to create aerated chocolate in the same manner as above. Example 3 and Comparative Example 1
A panel of 20 in-house experts conducted sensory tests on the almond-containing chocolate confectionery made by the company. Table 3 shows the results as average values.
表３ （評点基準） ＋２・・・良い、＋１・・・やや良い、０・・・普通。Table 3 (Scoring criteria) +2...Good, +1...Slightly good, 0...Average.
−１・・・やや悪い、−２・・・悪い
上表によれば、風味、食感とも本発明の方法によるもの
の方が好まれる傾向にあり、特に食感の面で著しい結果
となった。-1: Slightly poor, -2: Bad According to the table above, there is a tendency for the method of the present invention to be preferred in terms of both flavor and texture, and the results were particularly remarkable in terms of texture. .
（発明の効果） 本発明の方法により、下記の優れた効
果が奏せられる。(Effects of the Invention) The method of the present invention provides the following excellent effects.
（１）亜臨界または超臨界状態のＣ０２を抽剤として渋
味、異味、異臭成分を抽出除去するだけでナツツ類の品
質が改良され、さらにこれら原料自身が膨化して従来に
ない優れた品質の新規なナツツ類食品として、つまみ等
に用いられ、あるいはスナック菓子、デザート等の菓子
、食品用の新しい素材として利用できることが可能とな
った。(1) The quality of nuts can be improved simply by extracting and removing astringency, off-taste, and off-flavor components using subcritical or supercritical CO2 as an extractant, and these raw materials themselves are expanded to achieve unprecedented quality. As a new nut food, it can be used as a snack, or as a new material for snacks, desserts and other confectionery, and foods.
本件処理においては、わずかな圧力・温度の変化によっ
て抽剤との分離も容易であるうえ、不活性雰囲気下に比
較的低温での処理が可能であり、またＣＯ□による静菌
ないし殺菌効果までが期待できるので安全かつ衛生的で
あること、取扱操作が簡単で効率の良い脂質分離ができ
ることなど数々の利点を享受することができる。従って
ナツツ類からの渋味、異味、異臭成分等の抽出除去及び
膨化には最も適した方法である。In this process, separation from the extractant is easy due to slight changes in pressure and temperature, and the process can be performed at relatively low temperatures in an inert atmosphere, and CO□ has a bacteriostatic or bactericidal effect. It can be expected to enjoy many advantages such as being safe and hygienic, easy to handle, and capable of efficient lipid separation. Therefore, it is the most suitable method for extracting and removing astringency, off-taste, off-odor components, etc. from nuts, and for swelling them.
（２）不活性雰囲気下に比較的低温で不要成分の抽出除
去が可能であり、また残留有機溶媒の問題が全くなく安
全かつ衛生的であり、原料の変質を伴わない。(2) It is possible to extract and remove unnecessary components at relatively low temperatures in an inert atmosphere, and there is no problem with residual organic solvents, making it safe and hygienic, and does not involve deterioration of raw materials.
（３）原料原形を崩さない状態で不要成分を除去するこ
とも可能である。(3) It is also possible to remove unnecessary components without destroying the original shape of the raw material.
Claims (3)
い、ナッツ類を処理して得られたことを特徴とするナッ
ツ類食品。(1) A nut food obtained by processing nuts using subcritical or supercritical carbon dioxide as an extraction agent.
い、ナッツ類を処理することを特徴とするナッツ類食品
の製造法。(2) A method for producing nut foods, which comprises treating nuts using carbon dioxide in a subcritical or supercritical state as an extraction agent.
力５０〜５００Ｋｇ／ｃｍ＾２、温度２５〜１００℃で
ある特許請求の範囲（１）または（２）記載のナッツ類
食品またはその製造法。(3) The nut food or its production according to claim (1) or (2), wherein the carbon dioxide is in a subcritical or supercritical state at a pressure of 50 to 500 kg/cm^2 and a temperature of 25 to 100°C. Law.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63070473A JPH01243969A (en) | 1988-03-23 | 1988-03-23 | Nuts food and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63070473A JPH01243969A (en) | 1988-03-23 | 1988-03-23 | Nuts food and production thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01243969A true JPH01243969A (en) | 1989-09-28 |
| JPH0475751B2 JPH0475751B2 (en) | 1992-12-01 |
Family
ID=13432532
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63070473A Granted JPH01243969A (en) | 1988-03-23 | 1988-03-23 | Nuts food and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01243969A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1991004678A1 (en) * | 1989-09-29 | 1991-04-18 | Her Majesty In Right Of Canada As Represented By The Minister Of Agriculture Canada | Process for preparing low-calorie nuts |
| JPH069479A (en) * | 1992-06-26 | 1994-01-18 | Kyodo Kumiai Okinawa Pref Gov Kinousei Shokuhin Kaihatsu Center | A method for extracting curcumin from ukon @(3754/24)curcuma longa l.) |
| CN100413951C (en) * | 2006-05-22 | 2008-08-27 | 西北农林科技大学 | Suppercritical CO2 extracting process of apricot kernel oil |
| WO2017023226A1 (en) * | 2015-08-06 | 2017-02-09 | Aromsa Besin Aroma Ve Katki Maddeleri Sanayi Ve Ticaret Anonim Sirketi | Production method of ethyl alcohol-free hazelnut extract by supercritical extraction |
| WO2017023223A1 (en) * | 2015-08-05 | 2017-02-09 | Aromsa Besin Aroma Ve Katki Maddeleri Sanayi Ve Ticaret Anonim Sirketi | Production method of hazelnut extract containing ethyl alcohol by supercritical extraction |
| CN109953922A (en) * | 2019-04-16 | 2019-07-02 | 中国热带农业科学院南亚热带作物研究所 | A kind of Queensland nut peel extract and its preparation method and application |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6394951A (en) * | 1986-10-07 | 1988-04-26 | Seitetsu Kagaku Co Ltd | Production of food of nuts or beans |
-
1988
- 1988-03-23 JP JP63070473A patent/JPH01243969A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6394951A (en) * | 1986-10-07 | 1988-04-26 | Seitetsu Kagaku Co Ltd | Production of food of nuts or beans |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1991004678A1 (en) * | 1989-09-29 | 1991-04-18 | Her Majesty In Right Of Canada As Represented By The Minister Of Agriculture Canada | Process for preparing low-calorie nuts |
| US5290578A (en) * | 1989-09-29 | 1994-03-01 | Passey Chand A | Process for preparing low-calorie nuts |
| JPH069479A (en) * | 1992-06-26 | 1994-01-18 | Kyodo Kumiai Okinawa Pref Gov Kinousei Shokuhin Kaihatsu Center | A method for extracting curcumin from ukon @(3754/24)curcuma longa l.) |
| CN100413951C (en) * | 2006-05-22 | 2008-08-27 | 西北农林科技大学 | Suppercritical CO2 extracting process of apricot kernel oil |
| WO2017023223A1 (en) * | 2015-08-05 | 2017-02-09 | Aromsa Besin Aroma Ve Katki Maddeleri Sanayi Ve Ticaret Anonim Sirketi | Production method of hazelnut extract containing ethyl alcohol by supercritical extraction |
| WO2017023226A1 (en) * | 2015-08-06 | 2017-02-09 | Aromsa Besin Aroma Ve Katki Maddeleri Sanayi Ve Ticaret Anonim Sirketi | Production method of ethyl alcohol-free hazelnut extract by supercritical extraction |
| CN109953922A (en) * | 2019-04-16 | 2019-07-02 | 中国热带农业科学院南亚热带作物研究所 | A kind of Queensland nut peel extract and its preparation method and application |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0475751B2 (en) | 1992-12-01 |
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