JPH03259062A - Production of flavor - Google Patents

Abstract

PURPOSE:To obtain a flavor showing fragrance of characteristic raw material free from an offensive smell stably, safely and economically by separating an extract of flavor in multiple stage by using supercritical gas or liquefied fluid as a solvent and condensing at a specific temperature. CONSTITUTION:A raw material is extracted with a supercritical gas or a liquefied fluid as a solvent to give an extract of flavor, which is treated by a multi- stage separating part having temperature gradient and a fraction to condense at >=15 deg.C under atmospheric pressure is removed from the extract to give the objective flavor. Especially in production of flavor equipped with first, second and third separation, a separating part consisting of the first separating part set at >=15 deg.C under atmospheric pressure, the second separating part and the third separating parts set at 15 to -15 deg.C is preferably laid. The supercritical gas and the liquefied fluid used have no bad influence on taste. A gas safe to human body is used, especially carbon dioxide reaches a supercritical state at normal temperature and is preferably tasteless, odorless and obtainable safely and economically.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a flavor containing flavor components obtained by extracting food raw materials with supercritical gas or liquefied fluid.

This flavor is used not only as a seasoning as it is, but also as a base for powdered, liquid, or paste seasonings such as instant soup stock, noodle soup, and sauce.

BACKGROUND OF THE INVENTION Flavor extraction using supercritical or liquefied fluids as solvents is known. Since this method does not require steps such as heat treatment or removal of organic solvents, it is attracting attention as an extraction method that reduces the loss of useful flavor components.
Various improvements have been offered. For example, an extract production method that separately extracts aroma components and taste components through two-stage extraction using supercritical gases with different humidity (Japanese Patent Publication No. 55-3
5091), a method for producing an extract in which aroma components and taste components are extracted separately through two-stage extraction using a combination of a gas whose pressure is in a supercritical state and a supercritical gas (see Japanese Patent Publication No. 64-16). ), a method for producing seasonings in which aroma components and taste components are extracted and mixed after extraction by performing two-stage extraction using carbon dioxide in a liquefied or supercritical state (see JP-A-59-232064); A seasoning made from the extract obtained by extracting the polishing powder during knot polishing with carbon dioxide in a subcritical or supercritical state (Tokukō Sho 6
4-8990).

[Problem to be solved by the invention]

However, each aroma component and taste component in the raw material has a different affinity for the solvent, which is a gas in a supercritical state or a liquefied state. Therefore, there are components that are easily extracted by supercritical gas or liquefied fluid and components that are difficult to extract, and the component balance in the extract differs from the flavor or taste of the raw material. In particular, there is a strong tendency for components with high boiling points that are inherently low in volatility to be present in larger amounts than the raw flavor. For example, in the case of extracts made from dried bonito flakes, flavor isolates obtained by conventional methods have too strong a smoky odor and cannot provide the flavor of natural dried bonito flakes.

The present invention aims to solve such problems,
The objective is to stably, safely, and economically provide a flavor that does not contain off-flavor components and exhibits the aroma inherent in the raw materials.

[Means for Solving the Problems] The present inventors believe that by combining supercritical gas or liquefied fluid extraction and fractionation using a temperature gradient method, undesirable aromas can be removed and flavors with desirable aroma qualities can be obtained. The present invention was completed based on this knowledge. That is, in the present invention, a flavor extract obtained by extracting a supercritical gas or liquefied fluid from a raw material as a solvent is subjected to a multistage separation process with a temperature gradient, and a fraction that condenses in a specific temperature range at atmospheric pressure is separated. By doing so,
The present invention relates to a method for obtaining a flavor that does not contain off-flavor components and has the same aroma balance as the raw material aroma.

The supercritical gas and liquefied fluid in the present invention do not affect the taste and can be used safely for the human body.
Nitrogen, propane gas, etc. are suitable. In particular, carbon dioxide is a preferred extraction solvent because it reaches a supercritical state at room temperature, is tasteless and odorless, and can be obtained safely and economically.

The multi-stage separation process with a temperature gradient in the present invention refers to extraction using supercritical gas or liquefied fluid as a solvent, followed by a separation process with a multi-stage temperature gradient to remove off-flavors and balance aroma quality. This is a reconstruction of the system.

The raw material used in the present invention may be of any type as long as it is a natural product that has an aroma. For example, natural products such as bonito flakes, fish flakes, dried sardines, balk, chicken, beef, coffee, black tea, herbs, etc., whose aromas are composed of various components, can be mentioned.

The extraction conditions may be set in consideration of conditions such as the type of raw material and extraction fluid. For example, when using dried bonito as a raw material, the temperature is 40 to 80°C, the pressure is 100 to 500 kg/cm
The use of supercritical carbon dioxide in the range of 2 is preferred.

The extraction time can be appropriately selected depending on the type and shape of the raw material, or the temperature and pressure conditions of the extraction fluid, and examples thereof include an extraction time of about 10 minutes to about 24 hours.

Fractionation may be carried out by providing a temperature gradient of two or more stages from a higher temperature to a lower temperature, and it is possible to provide a temperature gradient of three or more stages depending on the type of raw material.

Three stages are appropriate from the viewpoint of operability and restoration of flavor balance. The temperature of each separation section varies depending on the type of raw material, but according to the knowledge obtained by the inventors, most of the high boiling point components that are contained in trace amounts in the raw flavor are 15 degrees Celsius or higher at atmospheric pressure. It is thought that condensation occurs at either temperature. Therefore, by first separating and removing or reducing the fraction that condenses at temperatures above 15°C (first fraction), undesirable flavors can be removed and a well-balanced flavor can be obtained. Furthermore, a second fraction separation section provided with an appropriate temperature difference from the second fraction separation temperature, and a third fraction separation section if necessary. If a fourth separation section is provided and the flavors separated in these separation sections are appropriately blended according to the purpose, it becomes possible to adjust the flavor more precisely. Especially the first one. In a flavor manufacturing method that includes second and third separations, the first separation section is set at 15°C or higher at atmospheric pressure, the second separation section is set at 15 to -15°C, and -15 to -15°C.
Preferably, there is provided a separation section consisting of a third separation section set at a temperature between 0.degree. The fractions (first fraction, second fraction, and third fraction) separated in the section are separated.According to the results of the sensory evaluation, the first fraction contains high-quality ingredients that contribute little to the flavor of the raw material. Volatile components (indicating back odor) are concentrated in the second fraction, mixtures of high and low volatile components (indicating top aroma) are concentrated in the third fraction, and low volatile components are concentrated in the third fraction. Therefore, the first fraction may be removed or reduced in proportion and mixed with the second and third fractions to obtain the same desired flavor as the raw material flavor.

The mixing ratio varies depending on the type of raw material, extraction temperature/pressure conditions, and temperature conditions of the separation section, but the ratio of the first fraction to the second + third fractions is 1:2 to 1:5. This will give you a balanced flavor.

Further, the ratio between the second fraction and the third fraction is appropriately adjusted depending on the raw material.

This will be explained in more detail using dried bonito flakes as an example.

When bonito flakes are extracted with supercritical gas or liquefied fluid, a flavoring agent with a unique, strong smoky odor is obtained.

Although this smoky odor accounts for a small proportion of the bonito flakes flavor, which is the raw material for this smoky odor, it has a strong affinity for supercritical gas and liquefied fluid compared to other flavor components, so the extract has an unusually strong smoky odor. It becomes something lacking. The present invention is applied to restore this balance. That is, immediately after extraction, this extract is transferred to the first separation section at a temperature of 15°C or higher,
The second separation section at -15°C and the third separation section at -15 to -80°C are sequentially vented, and the first, second and third fractions are separated, respectively. Regarding the sensory characteristics of each fraction, the first fraction has a strong smoky odor, the second fraction has a so-called bonito meat odor, and the third fraction has a strong fish odor. If the first fraction is removed and the second and third fractions are mixed, a flavor with a well-balanced aroma can be obtained.

In addition, for extracts obtained under different extraction conditions, the first fraction was also mixed, and the ratio of the first fraction: second + third fraction was adjusted to 1:2 to 1.
A well-balanced flavor can be obtained when mixed at a ratio of :5.

〔Example〕

The present invention will be explained in detail with reference to Examples below.

<Comparative Example> (Extraction by conventional method) 200g of finely crushed bonito flakes (Aramotobushi) was heated at 40°C at 1100kg/ctx2 (ION
A flavor-containing extract was obtained by extraction in the extraction section under conditions of 1/min). This extract was separated at -40'C.
Separation was performed at 1 atmospheric pressure and sensory evaluation was performed.

The sensory evaluation was performed using a two-point evaluation method by 10 trained panelists. Specifically, sumashi soup was used as the evaluation system, and the control was 10% of dashi made from Kokarebushi in the usual way.
As a point, the extract was compared with the aroma of juice dissolved in hot water.

For this reason, M#yJ was given 5 points (control - 10 points) because the smoke odor was too strong.

<Example 1> 200 g of finely crushed bonito vJ (Arakibushi) was heated at 40°C at 1100 kg/cm2 (ION
A flavor-containing extract was obtained by extraction in the extraction section under conditions of 1/min). This extract was sequentially transferred to the first fraction separation section (
40'C11kg/cm2), second fraction separation section (-2
The mixture was aerated at 5° C. (C11)c/cin2), and a second fraction was collected. This isolate does not have a strange smoky odor and has a flavor similar to bonito flakes. The result of the sensory evaluation conducted in the same manner as in the comparative example was 8 points (control - 10 points).

<Example 2>

Claims (4)

[Claims] (1) The flavor extract obtained by extracting raw materials using supercritical gas or liquefied fluid as a solvent is subjected to a multistage separation section with a temperature gradient, and the fraction that condenses at a temperature of 15°C or higher at atmospheric pressure is classified as A method for producing a flavor characterized by removing it from an extract. (2) The flavor extract obtained by extracting the raw material using supercritical gas or liquefied fluid as a solvent is subjected to a multistage separation section with a temperature gradient, and a fraction (A) that condenses at 15°C or higher at atmospheric pressure is separated. Fraction (B) condensing at -15°C to 15°C and -
A method for producing a flavor, which comprises separating each fraction (C) at 80°C to -15°C and blending the fractions in a ratio of A:B+C=1:2 to 1:5. (3) The method according to claim 1 or 2, wherein the raw material is an animal-based raw material. (4) Claims 1 and 2 characterized in that the raw material is bonito flakes
, 3.