JPH02312569A - Production of tasting extract from dried vegetable substance - Google Patents

Abstract

PURPOSE:To obtain a tasting extract of especially cinnamon having excellent flavor with reduced or removed astringency and bitterness by adding water and chitin, etc., to a dried vegetable substance, treating the abovementioned substance therewith, then adding an organic solvent thereto, extracting the substance therewith and concentrating the resultant extract. CONSTITUTION:Water and chitin, chitosan or egg white albumin are added to treat a dried vegetable substance (preferably cinnamon) and an organic solvent (preferably methanol, ethanol, acetone, methyl ethyl ketone, etc.) is then added to carry out extraction with the solvent. The obtained extract is subsequently concentrated to afford the objective extract.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to extracts related to the flavor of dried plants, particularly cinnamon (hereinafter referred to as "taste extracts"), which have reduced or removed astringency and bitterness.
It is called 1. ).

[Conventional technology]

Flavorful extracts of dried plants are used in foods as spices, or, as in the case of herbs, (1) to impart flavor to medium preparations.

Traditionally, the method for producing flavorful extracts involves drying and pulverizing raw materials such as plant flowers, buds, fruits, seeds, branches, leaves, bark, trunk wood, rhizomes, and metal scraps, and then using an appropriate volatile organic solvent. is added as an extraction solvent, and a flavor extract is extracted by a cold immersion circulation extraction method, a digestion circulation extraction method, a boiling extraction method, a countercurrent extraction method, or the like. Thereafter, the extraction solvent is distilled off and a conventional post-treatment is performed to obtain a flavorful extract.

However, in this conventional method, in addition to the flavor extract, astringent and bitter components that significantly impair flavor are also extracted at the same time, and as a result, the resulting flavor extract contains these components and loses its flavor. There was a problem. Therefore, extraction conditions such as the type of extraction solvent, extraction time, and extraction temperature that would extract only the flavor extract and not the astringent and bitter components were investigated, but no satisfactory results have yet been obtained. It has not been done. For this reason, in the past, in order to obtain a flavorful extract, only expensive raw materials containing almost no astringent or bitter components could be used, resulting in economical problems.

[Problem to be solved by the invention]

The present invention provides a method for producing a dried plant product, particularly an early-tasting extract of cinnamon, in which astringency and bitterness are reduced or eliminated, regardless of the differences in raw materials, that is, the origin of the raw materials, the harvest time, the part used, and the type. The purpose is to

[Means to solve the problem]

In order to achieve the above object, the present researchers have conducted extensive research and found that the use of chitin, chitosan or ovalbumin can produce excellent effects, and have accomplished the present invention.

That is, the present invention provides a method for producing a flavor extract, which comprises treating a dried plant material by adding water and chitin, chitosan, or egg albumin, and then adding an organic solvent to perform solvent extraction and concentration.

Regarding the raw material plants used in the present invention, their type, production area, harvest time, parts used (e.g. flowers, buds, fruits, seeds, branches, leaves, bark, rhizomes, whole plants, etc.) and forms (e.g. natural products) or its processed product), etc. are not particularly limited. Specific examples of the plants and types of raw materials include ginger, fenugreek, ginger, cardamom, koshiyo, vanilla, allspice, bulb, etc., but bulb is particularly preferred.

The bulb is a plant belonging to the Lauraceae family and the genus Lauraceae, and there are various types of bulbs, such as Nillakei, Ceylon Nillakei, Yabnikkei, Cinnamomum casosoya, and Nonnamomam ozotufolium. Also good. Further, the part to be used is not particularly limited, and for example, root bark or tree bark may be used, or extracts thereof may be used.

The raw material used in the present invention is obtained by drying the above-mentioned plants by a conventional method. In order to increase the extraction efficiency by increasing the surface area of the bipedal plant, it is preferable to use a dried product that has been pulverized using a pulverizer or the like.

In the production method of the present invention, water is added to the two series of raw materials to moisten the raw materials in order to serve as an extraction solvent and to attach chitin, gitozan, or ovalbumin, which will be described later, to the above-mentioned raw materials. The amount of water added is 10 to 100 parts by weight, preferably 40 to 60 parts by weight, based on 100 parts by weight of the above-mentioned raw materials. If it is less than 10 parts by weight, it will not moisturize and the extraction efficiency of astringent components will be poor; if it is more than 100 parts by weight, more astringent components will be extracted. This is not desirable as it requires a lot of

Stir for an additional 5 to 10 minutes after adding water to moisten the ingredients.

Next, chitin, chitozan, or egg albumin is added to remove astringent and bitter components, such as tannins, that dissolve in water from the raw materials described in 1. In addition, it is preferable that egg white albumin is heat-denatured. These substances do not adsorb and immobilize the flavor extract in the biaxial raw material, but selectively adsorb and immobilize only the astringent and bitter components. Once adsorbed and immobilized, the astringent and bitter components will not be re-eluted into the solvent used, and therefore will not be re-extracted. In this way, astringent and bitter components are removed and only the flavor extract is extracted. If ovalbumin is used, it may be crushed during filtration and cause turbidity, so chitin or chitosan is more preferable.

” Two series of chitin, chitosan or ovalbumin are
It is preferable to add the powder in the form of a powder having a size of 20 to 40 mesh using an atomizer-type pulverizer or the like so that it adheres well to the surface of the wet raw material mentioned above. The amount added is 5 to 30 parts by weight, preferably 10 to 20 parts by weight, based on 100 parts by weight of the above-mentioned raw material. If it is less than 5 parts by weight, it will not be sufficient to adsorb the eluted astringent components, resulting in astringency remaining in the extract, and if it is more than 30 parts by weight, some of the flavor components other than astringency will be adsorbed. This is not preferable since the yield will decrease. After addition, the mixture is stirred for 5 to 10 minutes to adhere to the surface of the raw material. This mixture is then heated to 40~+00
The astringent and bitter components are eluted by heating and stirring at preferably 70 to 90° C., and are adsorbed and immobilized on chitin, chitosan, or egg albumin attached to the surface of the raw material.

Thereafter, an organic solvent is added to solvent extract the flavor extract. The organic solvent to be used is appropriately selected depending on the type of flavor extract, but volatile organic solvents with good extraction efficiency are preferred. Specifically, for example, n-hexane, methanol, ethanol, acetone, isopropyl alcohol, methyl acetate,
Medyl methyl ketone, ethyl ether, supercritical carbon dioxide, petroleum ether, benzene, etc. can be used alone or in combination, but preferably methane ethanol, acetate, methane alcohol, etc. are used as the organic solvent. The amount used is 1 part of 500 to 2000 beads per 100 parts by weight of the above-mentioned raw materials,
Preferably 1, < is 800 to 1,200 parts by weight, and 500 parts by weight (if the amount is less than 1 part, the extraction efficiency will be poor and the yield will be low; if it is more than 2,000 parts by weight, post-treatment is required, concentration of the solvent, In distillation, efficiency deteriorates, which is undesirable.Extraction methods are particularly limited, such as cold immersion circulation extraction, digestion circulation extraction, a-line extraction, countercurrent extraction, etc. good.

Thereafter, this extract is concentrated by a conventional method such as distillation under reduced pressure to remove the organic solvent mentioned above to obtain the flavor extract of the present invention. If a small amount of the above-mentioned 41 solvent remains in the flavor extract and you wish to remove it, add another usable white solvent with a higher boiling point, such as ``tanol.'' It may be removed by azeotropic distillation, concentration, and solvent replacement (-).

[Effects of the Invention] The method for producing a flavor extract of a dried plant product of the present invention reduces or eliminates astringency and bitterness regardless of the differences in raw materials, and produces a dried plant product with a good flavor, especially the taste of bulbs. It is possible to produce less extracts.

〔Example〕

Next, the present invention will be described with reference to examples. However, the present invention is not limited to these examples.

Implementation -1- 10 kg of cinnamon dried tree trunk was crushed to 3 m by an atomizer type crusher.
It was roughly ground into m square pieces. Put 1 kg of the pulverized material into a reflux pot with a capacity of 18 liters, add 500 g of water, and stir to moisten the noni. Chitin was ground in advance into a fine powder of about 40 pieces using an atomizer type grinder, and 150g of this was dispersed 4.
- added so that After 10 minutes of stirring, chitin was completely attached to the surface of the bulb. The whole was heated to 70-90°C and stirred for 1 hour. Cool to 40°C and add acetone 9
Add 1 kg of water and heat to boiling point for 1 hour at normal pressure and extract once. cooling 3
It was filtered at 0°C to obtain 8100 g of extract. Immediately, reduction concentration was carried out using a flashco evaporator to obtain about 250 g of the concentrate, which corresponds to 3% of the extract. 100 g of ethanol was added and concentration continued for 10 times to obtain 56 g of a viscous concentrate. Next, which one was dispersed in ethanol and made into a 5% solution and 12.

2 g of this solution was dispersed in 100 g of crushed sugar and dried, and 2 g of the obtained product was evaluated for flavor. The results are shown in Table 1.

Corridor Example - λ - The procedure was carried out in the same manner as in Example I, except that 9 kg of acetone, the white solvent for extraction in Example 1, was replaced with a mixed solvent of 8.55 kg of acetone and 0.45 kg of methanol. 62 g of a viscous concentrate was obtained. This was then evaluated for flavor in the same manner as in Example I. The results are shown in Table 1.

A viscous concentrate was prepared in the same manner as in Example 2, except that the Zetsuki extract lees was washed twice with a mixed solvent of 950 g of acetone and 50 g of methanol, and this washing liquid was combined with the extract liquid. 7
7g was obtained. Next, the flavor was evaluated in the same manner as in Example 1. The results are shown in Table I.

↓Comparative Example-1- The same procedure as in Example 1 was carried out except that chitin was not used. The results of the evaluation are shown in Table I.

Method for evaluating the flavor of the flavor extract and its results The flavor evaluation of the flavor extract was carried out by five experienced flavor evaluators who actually tasted and sensory-evaluated the sample flavor extract. Table -
The numerical value in 1 indicates the astringency and bitterness of the taste extract of Comparative Example 1.
It shows how many times stronger the astringency and bitterness of each taste extract was perceived to be.

Table-1

Claims (1)

[Claims] 1. A method for producing a flavor extract, which comprises treating a dried plant material by adding water and chitin, chitosan, or egg albumin, and then adding an organic solvent to perform solvent extraction and concentration.