JPH02235998A - Manufacture of roast seed flavor - Google Patents

Abstract

PURPOSE:To improve the characteristic aroma inherent in raw material, preference, the balance between flavor and taste, and the persistence of flavor by extracting the flavor component of (processed) roast seeds except coffee with CO2 in a subcritical or supercritical state. CONSTITUTION:The flavor component of (processed) roast seeds except coffee, (e.g. ground roast almond), obtained by roasting seeds at 120-250 deg.C, is extracted with CO2 in a subcritical or supercritical state at 25-150 deg.C, preferably 25-100 deg.C, under a pressure of 50-500kg/cm<2>, preferably 60-300kg/cm<2>, if necessary, in the presence of water and/or an alcohol (e.g. ethanol), preferably a mixture of water with an alcohol at a ratio of (5 to 70):(95 to 30), in an amount of 0.1-1,000wt.%, preferably 1-100wt.%, thus giving the title flavor. If necessary, this flavor is mixed with a filler to give an emulsion. This emulsion is dried if necessary, thereby giving a powder or granule.

Description

Detailed Description of the Invention (Field of Industrial Application) The present invention relates to a method for producing flavor from roasted seeds (excluding coffee, the same applies hereinafter unless otherwise specified) and processed products thereof, which involve flavor modulation or deterioration. It strongly retains the characteristic and excellent palatability of roasted nuts and seeds, and has an excellent flavor balance and excellent aroma retention.
The present invention relates to a method for producing a roasted seed flavor with significantly improved taste retention and storage stability.

More specifically, the present invention provides flavor components from one or a mixture of roasted seeds and processed products thereof, such as roasted almonds, roasted peanuts, roasted sesame seeds, chocolate, roasted cacao, and cocoa, in the presence of water and/or alcohol. The present invention relates to a method for producing a roasted seed flavor, which is characterized by extraction with carbon dioxide gas in a subcritical or supercritical state in a system in which the present invention does not exist.

(Prior Art) Roasted seeds and processed products thereof have a pleasant flavor unique to natural products, and have conventionally been eaten as they are, or processed into powder, paste, etc. and used in various foods and seasonings. It has been used as a food or flavoring material. In addition, in order to collect fats or oils having their own unique flavor, it is common practice to directly press the oil or extract it using an organic solvent.

On the other hand, research is also being conducted to extract flavor components from roasted seeds and their processed products. , a method in which roasted seeds and their processed products are steam-distilled to collect and utilize flavor components, or a method in which an organic solvent is used to separately collect and utilize only flavor components from the substance. Are known.

However, according to the conventional method of collecting flavor components using steam distillation, factors such as heat, light, and oxygen during the process cause unfavorable alterations such as deterioration of flavor and generation of off-flavor due to oxidative decomposition of oil. Deterioration was difficult to avoid. Therefore, the flavor obtained lacks the desirable balance inherent in roasted seeds and their processed products, is rich and mellow, and lacks persistence. In addition, residual solvent is also a problem.

In recent years, attempts have been made in other fields to solve these drawbacks. For example, coffee can be converted into fluid phase supercritical CO
■ Pressure higher than 80 atm (gauge) and 31.3°
A method for producing coffee oil containing aroma components from roasted coffee that is extracted cyclically at a temperature higher than
1. - 3 3 1 8 5), and when removing caffeine from coffee or extracting soybean oil from soybeans with carbon dioxide gas in a supercritical state, solvents such as water, ethanol, ethyl ether, etc. are extracted. Method for increasing extraction efficiency by using it as an accelerator (Japanese Patent Application Laid-Open No. 61-221
The proposal of '299 publication) is also known.

Furthermore, in processing crude vegetable fats and oils from seed and embryo oils, the crude fats and oils are purified with supercritical gas and optionally their constituents, such as glycerides,
A proposal to separate free fatty acids, aldehydes, ketones, odorous substances, etc. (Japanese Unexamined Patent Publication No. 55-52-393), and subcritical or supercritical carbon dioxide as an oil agent,
A method for producing nut and legume foods (Unexamined Japanese Patent Application Publication No. 2003-110002), which consists of a step of extracting and defatting the lipids of nuts and beans and separating the lipids, and a step of adding and impregnating the defatted nuts and beans with various flavoring agents. In the method of extracting and separating fats and oils from seeds using liquid or supercritical carbon dioxide, the pressure fluctuation operation of rapid depressurization and repressurization is performed one or more times to efficiently extract oil from seeds in a short time. There are proposals for extracting fats and oils (Japanese Patent Application Laid-Open No. 127397-127397).
Publication No.).

(Problem to be Solved by the Invention) However, when extracting flavor components from roasted seeds using the traditional method as described above, the flavor obtained by steam distillation or organic solvent method is not unique to the original characteristic of the raw material. It lacks aroma and palatability, and furthermore, it lacks flavor balance, and it also lacks flavor persistence.

In addition, conventional proposals using subcritical or supercritical carbon dioxide as an oil agent disclose a technique for extracting fats and oils from oil-containing seeds, but there is also a method for selectively extracting flavor components with high palatability from roasted seeds. There is no mention or suggestion of extracting it and using it as a flavoring agent.

The present invention provides a novel method for producing roasted seed flavor that solves the problems of the above-mentioned conventional methods and has improved flavor and yield.

(Means for Solving the Problems) In view of these circumstances, the present inventors conducted extensive research on a method for extracting roasted seeds flavor components using carbon dioxide gas in a subcritical or supercritical state. As a result, roasted nuts can be extracted by extracting the flavor components from one or a mixture of roasted nuts using subcritical or supercritical carbon dioxide gas in the presence or absence of water and/or alcohol. The present invention has been completed based on the discovery that a roasted seed flavor having an inherent characteristic flavor and palatability as well as an excellent flavor balance can be obtained.

Therefore, an object of the present invention is to provide an excellent method for producing roasted seed flavor using carbon dioxide gas in a subcritical or supercritical state.

Examples of raw seeds and seeds that can be used to produce the roasted seed flavor of the present invention include almonds, cashew nuts, peanuts, Brazil nuts, pecans, macadamia nuts, hazelnuts, pistachios, and coconuts. , pine nuts, gingko nuts, chestnuts, walnuts, horse chestnuts, sesame seeds,
Mention may be made of elbow seeds, sunflower seeds, pumpkin seeds and any mixtures thereof.

In the present invention, these seeds are used, for example, about 1206
The ones roasted at 250°C to 250°C are used, but the above-mentioned seeds are further cooked and seasoned, such as chocolate,
Processed products such as roasted cacao and cocoa can also be used. It may be in the form of a coarse substance, a powder, or a paste, but generally roasted and coarse particles are often used.

In the present invention, extraction can be carried out by extracting the roasted seed raw material as described above with subcritical or supercritical carbon dioxide gas, but in addition to the carbon dioxide gas, water and/or alcohols, etc. are present. If you do it in a system, you can achieve that goal even more easily.

Examples of the alcohols used for producing the roasted seed flavor of the present invention include methanol, ethanol, n-propyl alcohol, isoglobyl alcohol,
l-hydric alcohols such as butanol, 2-butanol, [-butanol; polyhydric alcohols such as ethylene glycol, brobylene glycol, glycerin, sorbitol, maltite, xylit, ■,3-butylene glycol, ■,2-butylene gelicol, etc. Alcohols can be exemplified. These alcohols can be used alone or in any mixture.

Among these alcohols, ethanol, glycerin, and any mixture thereof are particularly preferred.

A particularly preferred embodiment is a combination of water and polyhydric alcohol. In this case, the obtained flavor can be used as it is for various purposes without separating the solvent, and there are advantages such as avoiding troubles such as change in flavor and dissipation during separation.

The amount of water or alcohol mentioned above depends on the roasted seeds raw material used, but is generally about 0.1 to 1000% by weight, preferably about 1 to 1000% by weight, based on the roasted seeds used. A range of about 100% by weight is mentioned.

In addition, when using a mixture system of water and alcohol, the mixing ratio of water and alcohol can be arbitrarily selected depending on the raw materials used, but usually water: alcohol = 5:
A range of about 95:30 to 70:30 is often adopted.

Furthermore, the amount of these mixed solvents used is within the same range as the amount of water or alcohol used above.

The subcritical or supercritical carbon dioxide gas of the present invention is:
Critical temperature (31'."O°C) and critical pressure (72."O°C).
The fluid is near or above 9 atm).

The carbon dioxide gas in the extraction tower in the extraction process of the present invention is
It depends on the roasted seeds used, but generally the pressure is 5.
0~5' O O hg'/ +:rr? , preferably 60-3'00k? t/crr? Similarly, carbon dioxide gas in a subcritical or supercritical state is used at a temperature of 25 to 150°C, preferably 25 to 1006C.

Hereinafter, embodiments of the present invention will be described in more detail based on 7 row sheets.

In Fig. 1, carbon dioxide gas is compressed from a carbon dioxide gas cylinder 1 to a predetermined pressure using a compressor 2, is brought to a predetermined temperature through a heat exchanger 3, is brought to a subcritical or supercritical state, and is introduced into an extraction column 4. do.

The extraction tower 4 is charged in advance with roasted seeds and seeds as raw materials, and predetermined amounts of water and/or alcohol as needed. In this case, it is preferable to start the extraction operation after thoroughly mixing the roasted seeds as raw materials with a predetermined amount of water and/or alcohol.

Alternatively, the roasted seeds as raw materials and prescribed water and/or alcohol may be thoroughly mixed in a separate container and then charged into the extraction column 4. The roasted seeds and water and/or alcohol are usually mixed at room temperature to 50°C.
The mixture is stirred or left to stand for about 10 minutes to 3 hours at a temperature of about 100 ℃.

Here, the carbon dioxide gas phase containing the substance to be extracted is depressurized through the pressure reducing valve 5 and guided to the separator 6 to separate the extract from the carbon dioxide gas. A part of the water or alcohol used remains in the separator 6, but it may be used as is for various purposes without being separated, or if desired, it may be separated and used by a general method. Good too.

In this process, generally a large amount of the part containing light flavor components is extracted as an initial extract, so this part is first separated in a predetermined amount and then the part containing heavy flavor components is extracted separately. is also possible. The extract obtained by dividing into these arbitrary portions may be used alone as is, or may be mixed in any proportion.

Separation of carbon dioxide gas and extract may be performed by, for example, a temperature change method in addition to the above-mentioned pressure reduction method, or semi-continuous operation using two extraction columns.

If desired, optional excipients such as sugars, dextrin, cyclodextrin, starch, gum arabic, gelatin, casein, vegetable proteins, and mixtures thereof may be added to the roasted seed flavor obtained as described above. For example, the roasted seed flavor containing such excipients can be homogenized using a homogenizer and used as an emulsion, and the emulsion can be subjected to any arbitrary process such as spray drying or freeze drying. It can also be made into powder or granules by drying means.

The roasted seed flavor obtained by the present invention can be used in a wide range of fields such as, for example, recreational drinks, confectionery, seasonings and liquid seasonings, dairy products, bean products, and cooked processed foods. .

There is no particular restriction on the amount of the roasted seed flavor of the present invention added to the above food/beverage products, but generally it is about 0.001-1' based on the weight of the food/beverage products. o%,
Preferably about 0. Ol~0.5%.

Embodiments of the present invention will be specifically explained below with reference to Examples.

(Example) Example 1 Into an extraction tower with an internal capacity of 5Q, roasted almond pulverized product 1 was placed.
kg, and by the process shown in Figure 1, the extraction temperature is 4.
Extraction was carried out using carbon dioxide gas at 0°C, pressure 200kg/C, and 50g of extract was obtained. As a result of the flavor test of this extract, compared to the roasted almond flavor obtained by conventional solvent extraction method 121, it has an excellent freshly roasted, lightly fragrant flavor, has a rich and soft taste, and is rich and aromatic. It had excellent sustainability and a harmonious flavor.

Example 2 The same extraction tower as in Example 1 was filled with 1 kg of roasted hazelnuts and 0.2 kg of water, and the extraction temperature was 406 C and the pressure was 300 kg/c by the process shown in Figure 1.
-Extraction using carbon dioxide gas, temperature inside the separation column 35°C
A portion of the flavor was separated under the conditions of 1 pressure and 50 hy/c- to obtain 120 g of extract. A flavor test was conducted on this extract and an extract obtained by conventional steam distillation, and the results showed that the extract obtained in Example 2 had a better freshness and natural feel, had a better flavor balance, and was superior to the extract obtained in Example 2. It had aroma retention properties and taste retention properties.

Example 3 In the same extraction tower as in Example 1, 2 g of crushed roasted pine nuts I and O. ．． 0572g and water 0. L
1 kg, and extracted using carbon dioxide gas at an extraction temperature of 35°C and a pressure of 100 Jig/c- according to the process shown in Figure 1, and the pressure inside the separation column was reduced to 50 hg/c'rr? Water and glycerin were removed to obtain 4 g of extract. This product had a high-quality roasted pine nut flavor and had excellent sustainability compared to conventional organic solvent extracts.

Example 4 L kg of shredded commercially available roasted macadamia nuts was placed in the same extraction tower as in Example 1. The extraction temperature was 206C and the pressure was 200kg/cn by the process shown in Figure 1.
40g of light reddish brown extract extracted using f carbon dioxide gas
I got it. Compared to conventional steam-distilled extracts, this product has a light and pleasant roasted flavor, a rich aroma unique to roasted macadamia nuts, and a umami aroma when cooked, which are harmonized in a well-balanced manner. , it also had sustainability.

Example 5 The same extraction tower as in Example 1 was filled with 1 kg of commercially available roasted cashew nuts and 50 g of ethanol, and the extraction temperature was 40°C and the pressure was 150 kg/kg by the process shown in Figure 1.
Extract using carbon dioxide gas, and the temperature inside the separation column is 35°.
The C1 pressure was lowered to 50 kg/C and ethanol was removed to obtain 80 g of extract.

Compared to extracts obtained by conventional steam distillation, this product has a higher quality and lighter roasted cashew nut flavor.
It had excellent durability.

Example 6 In Example 5, everything was carried out under the same conditions as in Example 5 except that roasted canyu nuts were replaced with roasted sesame seeds, and 15 g of a flavor with excellent aromatic palatability and durability peculiar to roasted sesame seeds was obtained. Ta.

Example 7 All the same procedures as in Example 2 except that roasted peanuts were used instead of crushed roasted hazelnuts.
- 18g of roasted peanut flavor without oxidation odor or oily odor was obtained.

Example 8 Example 1 was carried out under the same conditions as in Example 1 except that commercially available crushed milk chocolate was used instead of roasted almonds, and 105 g of milk chocolate flavor with excellent palatability was obtained.

(Effects of the Invention) According to the present invention, there is provided a method for producing a roasted seed flavor that strongly retains a flavor that is characteristic of roasted seeds and has excellent palatability without causing flavor change or alteration. be done.

Furthermore, according to the present invention, there is provided a method for producing aromatic products having excellent flavor balance, persistence of aromatic taste, and storage stability.

According to the present invention, there is further provided a method for producing a roasted seed flavor having the above characteristics through simple steps.

According to the present invention, there is further provided a method for producing a roasted seed flavor that can obtain a roasted seed flavor having the above characteristics at an excellent yield.

[Brief explanation of the drawing]

The numbers in the drawings are l. Cylinder 2. compressor,
3. heat exchanger, 4. extraction tower, 5. pressure reducing valve, 6. It represents a separator, M represents a motor, and P1 represents a pressure gauge. Patent applicant Hasegawa Perfume Co., Ltd.

Claims (2)

[Claims] (1) A method for producing a roasted seed flavor, which comprises extracting flavor components from roasted seeds (excluding coffee) and processed products thereof using carbon dioxide gas in a subcritical or supercritical state. (2) A method for producing a roasted seed flavor, which is performed in the extraction method according to claim (1) in the presence of water and/or alcohol.