JPH0423895A - Collection of flavor - Google Patents

Abstract

PURPOSE:To recover a flavor having low boiling point and suitable for food flavoring use, etc., in high efficiency without deteriorating the flavor by adding water of room temperature or lower temperature to a flavor-containing dried material and collecting the evaporated flavor. CONSTITUTION:A flavor-containing dried material such as dried fish, coffee, layer sheet, heated tea, ptisan, dried garlic and dried onion is uniformly sprinkled with preferably 1-10 times weight of water of room temperature or lower temperature and is stirred. The evaporated flavor is introduced into a condenser such as cold-trap or condenser column using an inert carrier gas such as N2, He and Ar and collected in the condenser.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for collecting flavors, and more particularly to a method for collecting flavors that vaporizes upon contact with water. It is.

[Prior Art] Conventionally, in the production of instant powdered beverages, taste components and flavor components are extracted as an aqueous solution from dried or roasted raw materials using hot water, and this is dried to produce a product. However, with this method, most of the aroma components were scattered, and when water or hot water was added to restore the flavor, the taste was far from the real thing.

Therefore, a technology was developed in which the aroma components that had been scattered until now were collected and finally added to the aqueous extraction solution, making it possible to create products with a flavor close to the real thing. This technique, as seen in Japanese Patent Application Laid-Open No. 58-155052, involves recovering aroma components vaporized by steam distillation by condensing them together with water vapor. This has made it possible to recover most of the aroma components that were previously scattered. However, these aroma components contain a mixture of flavors with various boiling points, and flavors with relatively low boiling points are easily oxidized or thermally denatured using this method, resulting in a flavor that differs from the original scent. Furthermore, since the temperature of the aqueous solution after recovery is relatively high, there is a problem that the aqueous solution may be scattered again.

[Problems to be Solved by the Invention] Accordingly, an object of the present invention is to provide a flavor collection method for recovering flavors with relatively low boiling points without being denatured by heat.

"Means for Solving the Problems" The present invention was made based on the knowledge that when water is added to a dried product containing a flavor, the flavor with a low boiling point evaporates.

That is, the present invention provides a method for collecting flavor, which comprises adding water at room temperature or lower to a dried product containing flavor to collect the vaporized flavor.

Examples of the dried material in the present invention include food flavors such as knotweed, coffee, seaweed, botanical tea, wheat tea, dried smoked garlic, and dried onion, but there are also other flavors that vaporize when water is added. The present invention can be applied to any product containing a light flavor.

The water used in the present invention is at a temperature of so-called room temperature (approximately 25°C) or lower, which does not increase in temperature due to artificial heating, and water at any temperature within this temperature range may be used. good.

The amount of water added is 1-10 of the weight of the flavor-containing substance.
Double is preferred.

As for how to add water, it is preferable to sprinkle it evenly and evenly over the whole dried product.

It is also preferable to stir after addition.

Examples of the flavor collection method in the present invention include a method in which the generated flavor is guided to a coagulation device such as a cold trap or a coagulation tower using an inert gas such as nitrogen, helium, or argon. The refrigerant may be one with a temperature lower than the boiling point of the target flavor, but in order to increase the recovery rate, it is preferable to use a refrigerant with a temperature lower than the melting point of the flavor.Liquid nitrogen, liquefied ammonia, , Freon, etc. are exemplified. In the present invention, for example, a method in which a cold trap is used as the device and liquid nitrogen is used as the refrigerant is desirable when emphasis is placed on recovery efficiency. In this case, it is preferable to liquefy or solidify the flavor using an inert gas whose boiling point is equal to or lower than the temperature of the refrigerant. Examples of the solvent used to recover the collected flavor liquid or flavor solidified product include water, alcohol, propylene glycol, hexane, and ether, and these are selectively used depending on the purpose.

[Effects of the Invention] According to the present invention, low-boiling-point flavors can be efficiently recovered without deterioration, and therefore can be widely used as flavoring agents for foods.

Next, the present invention will be explained with reference to Examples.

[Example] Example 1 Put 100g of dried green seaweed in a 21 container, and add 20
200 g of water at a temperature of 0.degree. Next, nitrogen gas is blown into this container to drive out the flavor generated in the container, and the nitrogen gas containing this flavor is transferred to a vented collection tube immersed in liquid nitrogen contained in a de-ure pin. Led the gas. At this time, the nitrogen gas is at room temperature (
20° C.) at a flow rate of 117 minutes for 60 minutes, the flavor was condensed and solidified on the wall of the collection tube. Next, this condensed flavor was dissolved in 20° C. water and diluted to 20 g. 1 g of this aqueous solution had a strong aroma equivalent to 5 g of green seaweed.

Example 2 100 g of regular coffee was placed in a container No. 21, and 50 g of water at 20° C. was added thereto, and the mixture was stirred and mixed so that the water uniformly penetrated into the regular coffee to generate flavor. Thereafter, the same operation as in Example 1 was performed to obtain a coffee flavor. 1 g of the aqueous solution obtained by diluting this flavor in the same manner as in Example 1 is 3 g of regular coffee.
It possessed a scent with a strength equivalent to that of

Example 3 Put 100g of dried bonito flakes into a container No. 21 and heat it to 20°C.
100 g of water was added, and the mixture was stirred and mixed so that the water uniformly permeated the bonito flakes to generate flavor. Hereinafter, the same operation as in Example 1 was performed to obtain a bonito flavor. 1 g of an aqueous solution obtained by diluting this flavor in the same manner as in Example 1 had an aroma intensity equivalent to 2 g of dried bonito flakes.

Example 4 Put 200g of houji tea in a container No. 21 and heat it to 20°C.
200 g of water was added, and the mixture was stirred and mixed so that the water uniformly permeated into the Houji tea to generate flavor. Thereafter, the same operation as in Example 1 was performed to obtain the flavor of Houji tea. 1 g of an aqueous solution obtained by diluting this flavor in the same manner as in Example 1 had an aroma intensity equivalent to 1 g of Houji tea.

Claims (1)

[Scope of Claims] 1. A method for collecting flavor, which comprises adding water at room temperature or lower to a dried product containing flavor to collect the vaporized flavor. 2. The flavor collection method according to claim 1, wherein the flavor is collected by cooling and condensing the vaporized flavor with a refrigerant having a temperature lower than the boiling point of the flavor. 3. The method for collecting flavor according to claim 1, characterized in that the vaporized flavor is cooled and solidified with a refrigerant at a temperature lower than the melting point of the flavor to collect the flavor.