JPH0472499B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing extracts of spices and/or herbs, which can prevent the formation of turbidity or precipitates that significantly deteriorate product value when incorporated into beverages. Regarding. More specifically, the present invention extracts spices and/or herbs with a water-containing and water-miscible organic solvent, adds water-soluble animal and plant proteins to the resulting extract,
The present invention relates to a method for producing spice and/or herbal extracts, characterized in that the agglomerates formed are removed. Aqueous extracts of plant materials, such as fruit juice and fruit extracts, contain pectin, tannins, etc., and it is well known that these extracts become cloudy and form precipitates over time. There is. A method for preventing such inconveniences is, for example, by treating fruit juice with a pectin-degrading enzyme to decompose and remove pectin in advance, and then adding gelatin to react with tannins and pectins to remove the agglomerated precipitates that are formed. method is commonly adopted. In addition, as a method for producing a stable black tea concentrate, a method has been proposed in which black tea extract is made acidic, gelatin is added thereto, and the aggregates formed are removed by cooling (US Pat. No. 3,118,028). Furthermore, after adding vegetable protein as an aqueous solution with a pH of 3.7 or less to a fruit component-containing liquid such as fruit juice or fruit extract, and removing the formed aggregates,
A method for producing a fruit juice-containing milk drink that is mixed with acidic milk or an emulsion of the above-mentioned proteins has also been proposed (Japanese Patent Application Laid-Open No. 1987-1999).
No. 118548). However, as described above, conventional methods for preventing cloudiness or precipitate formation in beverages by removing pectin, tannins, etc. have been limited to application to fruit juices, black tea, and the like. In recent years, with the diversification of tastes in food and beverages, there has been an increase in demand for adding spices and/or herbal extracts, which were previously only used in relatively limited fields such as herbal medicine or candy, to beverages. I've done it. In particular, beverages containing such spices and/or herbal extracts are often intended for their medicinal and nutritional effects, and necessarily contain various amino acids, vitamins, minerals, and other substances. Generally, protein-containing materials such as animal and plant extracts and whey are blended. The formation of turbidity and/or precipitates due to the interaction of these raw materials with spices and/or herbal extracts is unavoidable, and solving this has been a major improvement problem. However, in the extremely wide variety of multi-component systems of spices and/or herbal extracts with complex extract compositions of natural sources and the various raw materials mentioned above, the complex interactions between each component and the complex effects between these components are difficult to understand. The balance of action is completely unknown, and therefore, as a matter of course, the guidelines for solving the above problems are completely unknown and belong to an unknown field. A method for avoiding the above-mentioned turbidity and/or precipitate formation was completely unknown. The present inventors have proposed a spice and/or herbal extract that can be incorporated into the above-mentioned beverages, particularly protein-containing beverages, without forming undesirable turbidity and sediment, and which does not impair the purpose of blending the spice and/or herbal extract. I have been considering various things. As a result, pectin in fruit juices, tea, etc.
A protein treatment known for the removal of tannins, but completely unknown for use in spice and/or herbal extracts, eliminates the problems of turbidity and precipitate formation in the extracts. It has been discovered that these can be almost completely prevented without compromising the purpose of adding these extracts. According to the research of the present inventors, spices and/or herbs are
The extract of spices and/or herbs obtained during extraction with a water-miscible organic solvent and/or by adding animal and vegetable proteins to said extract and removing the aggregates formed; It has excellent flavor and aroma balance, is extremely stable without forming turbidity or secondary precipitates, and does not impair the useful effects of spices and/or herbal extracts, even during storage or when flavored to beverages. I discovered that. Traditionally, when meat and vegetables are simmered in water to make soups, etc., herbs and spices have been added for the purpose of masking odors and adding flavor. To make the soup transparent, egg whites are added to the soup obtained as described above and heated to coagulate the scum and fat together with the egg whites and remove them. However, the water-extracted soup obtained in this way becomes cloudy again when stored at low temperatures and has poor storage stability, making it impossible to obtain an extract that can be used in protein-containing beverages. It is therefore an object of the present invention to provide spice and/or herbal extracts exhibiting outstanding improved properties. The above objects and many other objects and advantages of the present invention will become more apparent from the following description. Examples of spices and herbs that can be used for producing the spice and/or herbal extract of the present invention include sage, thyme, marjoram, oregano, basil, peppermint, spearmint, perilla, balm, and rosemary. Lamiaceae spices or herbal plants; Solanaceae spices or herbal plants such as red petsper, paprika; Sesameaceae spices or herbal plants such as sesame seeds; Asteraceae spices or herbal plants such as tarragon; Phylnaceae spices or herbal plants such as Petspur, Nagakoshiyo Spices or herbal plants of the Lauraceae family, such as mace and nutmeg; Spices or herbal plants of the Lauraceae family, such as bay leaf, sassafras, cinnamon, and cassava; Spice or herbal plants of the Magnoliaceae family, such as star anise; Horseradish, water mustard, wasabi, mustard, etc. Cruciferous spice or herbal plants; Legume spices or herbal plants, such as tonka bean, fenugreek; Rutaceae spices or herbal plants, such as cornstarch; Myrtaceae spices or herbal plants, such as allspice, cloves; Japanese parsley, angelica, chiavil, Umbelliferous spices or herbal plants such as parsley, celery, anise, fennel, bouffant, coriander, cumin, dale, caraway; Liliaceous spices or herbal plants such as garlic, radish, onion, sarsaparilla; Iridaceous spices or herbs such as saffron Plants; Spice or herbal plants of the Albaceae family, such as galanga, cardamom, ginger, sanna, turmeric, and turmeric; Spices or herbal plants of the Orchidaceae family, such as vanilla; Spice or herbal plants of the Rosaceae family, such as almonds; Spices or herbs of the Cupressaceae family, such as Diuniper Plants; examples include Ericaceae spice or herbal plants such as wintergreen and any mixtures thereof. These spices and/or herbs can be used in either fresh or dried form,
For example, it can be used in the form of any subdivided products such as fine pieces and powder by crushing, cutting, pulverizing, etc., and if it is small, it can also be used as it is. Examples of water-miscible organic solvents that can be used for producing the spice and/or herbal extracts of the present invention include methanol, ethanol, n-propyl alcohol, isopropyl alcohol, propylene glycol, glycerin, sorbitol, maltate,
Examples include alcohols such as xyrite, water-miscible organic solvents such as acetone, tetrahydrofuran, and any mixtures of these solvents. Among these, more preferable examples include water-containing ethanol with a water content of about 20% by weight or more, propylene glycol, glycerin, and any mixture thereof. Further, examples of animal and vegetable proteins that can be used in extracting the spices and/or herbs of the present invention with a water-containing water-miscible organic solvent or in treating the extract include gelatin, casein and its salts, soybean, etc. Examples include protein, whey powder, albumin, globulin, wheat protein, and any mixture of these proteins. The extraction operation and extraction conditions for obtaining the spice and/or herb extract of the present invention can be appropriately selected as desired. To 1 part by weight, about 1 to about 200 parts by weight of water and/or a water-miscible organic solvent with a water content of about 20% by weight or more is added, and about 0.001 to about 1 part by weight of the animal or plant protein is added. The extraction process can be carried out under stirring or standing conditions with or without addition. The extraction temperature and time can be changed and selected as appropriate, for example, under atmospheric pressure conditions at room temperature to the boiling point temperature of the solvent used, or in a closed container under naturally occurring pressure or pressurized conditions at room temperature to about 150 ° C.
For example, temperatures and times may range from about 1 minute to about 72 hours. After performing the extraction process in this way, if necessary, for example, by using any solid-liquid separation means such as centrifugation, filtration, compression, etc., insoluble solid residues can be removed. organic solvent extracts can be obtained. If desired, the insoluble solid residue can be extracted by repeating the same operation as above. The extraction process as described above can be performed by any method such as a batch method, a continuous method, a multi-stage method, or an appropriate combination thereof. For example, filling an extraction column with spices and/or herbs
A column that performs single-stage or multi-stage extraction by continuously or intermittently feeding water in which animal or vegetable proteins have been dissolved or not, or a water-miscible organic solvent with a water content of approximately 20% by weight or more, from the top or bottom of the column. method can be adopted. In the present invention, about 0.0005 to about 100% by weight of animal and plant proteins are added to the extract obtained as described above, and the mixture is heated for about 5 minutes to about 5 minutes at a temperature such as about 10°C to about 85°C. The mixture is stirred for about 8 hours to react with the substance that causes the turbidity or precipitation of the extract, and precipitates it as an insoluble coagulate. It is operationally advantageous for the protein concentration in the post-extraction protein treatment to be about 20% by weight or less. Therefore, it is desirable to use animal and vegetable proteins in advance as an aqueous solution of about 1 to about 50% by weight. Further, if desired, by adjusting the pH after the extraction to about 3 to about 5 during the protein treatment, it is possible to effectively cause turbidity of the extract or coagulate and precipitate substances that cause precipitation. Furthermore, in the present invention, the protein-treated extract as described above is cooled to about 10°C to about -30°C to promote the precipitation of aggregates and more efficiently remove the causative substances. It can be carried out. Next, the extract obtained by adding the above-mentioned proteins to precipitate the aggregates is transferred to, for example, paper, diatomaceous earth,
A clear spice and/or herb extract of the present invention can be obtained by filtering with cellulose powder or removing the aggregates by means such as centrifugation. In the present invention, the extract obtained as described above can be concentrated by any means such as distillation, freeze concentration, etc., if desired.
Distillation can be carried out under either normal pressure or reduced pressure, but it is more preferable to carry out under reduced pressure at a low temperature, for example, under reduced pressure of about 5 to about 750 mmHg and at about 50 ° C. or less. can do. Furthermore, in the present invention, polyhydric alcohols such as glycerin, propylene glycol, and D-sorbitol, sucrose, glucose, fructose, starch syrup, and isomerized are added to the spice and/or herb extract obtained as described above. By adding saccharides such as saccharides and arbitrary mixtures thereof, it is possible to obtain an extract which has the effect of suppressing the formation of secondary precipitates, is microbially stable, and can be stored for a long period of time. It is also possible to form a dry powder by adding appropriate excipients to the product and using any method such as spray drying or freeze drying. The spice and/or herbal extract obtained according to the present invention can be used in various food and drink products, but because it produces very little turbidity and precipitation, it can be used, for example, in liquid medicines, transparent drinks such as transparent health drinks, etc. In addition to being advantageously used for beverages containing proteins such as milk protein, it can be most effectively used to produce beverages that are stable for a long period of time without forming precipitates. In addition, it can be used as a compounding material for spice flavors such as seasoning flavors, meat flavors, and spice flavors, as well as Worcestershire sauce, tomato ketchup, dressings, flavor seasonings, sauces, liquid seasonings, instant curry, mustard paste, wasabi paste, etc. Seasonings such as spice vinegar; Processed meat and marine products such as ham, sausage, and kamaboko; Confectionery such as yellowtail, chewing gum, baked goods, and snacks; Dairy products; Soup; Cooking of cooked foods, frozen foods, and retort foods. Foods; Beverages such as liqueurs, ales, tonics, and colas; Oral compositions, feeds,
It can be used in a wide range of fields such as deodorizers, indoor aromatics, and health and hygiene drugs. Some embodiments of the present invention will be explained in more detail below with reference to Examples. Production Example 1 1000 g of a 50% by weight ethanol aqueous solution was added to 100 g of cinnamon powder, and the mixture was stirred and extracted at 60° C. for 1 hour. After cooling, separate the solid and liquid by centrifugation to obtain 820g of separated liquid.
I got it. Next, 41 g of a 10% by weight gelatin aqueous solution (5% by weight of the amount of separated liquid) was added to the separated liquid and stirred at 40°C for 1 hour, and the resulting insoluble solid was separated and clarified to obtain 850 g of liquid. 170 g of glycerin was dissolved in the obtained liquid to obtain 1020 g of a stable extract that did not generate secondary precipitates (No. 1 of the present invention). Comparative Example 1 1000 g of a 50% by weight ethanol aqueous solution was added to 100 g of cinnamon powder, and the mixture was stirred and extracted at 60° C. for 1 hour. After cooling, separate solid and liquid by centrifugation to obtain 820g of separated liquid.
I got it. Next, 810 g of liquid was obtained by clarification, and 162 g of glycerin was dissolved in the obtained liquid to obtain 972 g of extract.
(Comparison product No. 1). Production example 2 Add 750 g of a 40% by weight ethanol aqueous solution to 50 g of glove powder, stir and extract at 80°C for 3 hours.
Cooled to 30°C. Next, solid-liquid separation was performed by centrifugation to obtain 650 g of separated liquid. The separated liquid was adjusted to pH 3.5 with citric acid, and then 13 g of a 20% by weight casein soda aqueous solution was prepared.
was added and stirred for 2 hours at 30°C, and the resulting insoluble solid matter was separated and removed.The separated liquid was left standing in a refrigerator at -10°C for 20 hours, and the resulting insoluble turbidity was clarified and liquid was obtained.
Obtained 620g. 62 g of starch syrup was dissolved in the obtained liquid to obtain 682 g of a stable extract that did not generate secondary precipitate (invention No. 2). Comparative Example 2 750 g of a 40% by weight ethanol aqueous solution was added to 50 g of glove powder and extracted by stirring at 80°C for 3 hours.
Cooled to ℃. Then, 650g of separated liquid was centrifuged.
I got it. The separated liquid was adjusted to pH 3.5 with citric acid and then allowed to stand in a -10°C refrigerator for 20 hours, and the resulting turbidity was clarified to obtain 600 g of liquid. 60 g of starch syrup was dissolved in the obtained liquid to obtain 660 g of extract (comparative product No. 2). Comparative example 3 Add 1000 g of water to 100 g of cinnamon powder and heat at 60℃
The mixture was stirred and extracted for 1 hour. After cooling, solid-liquid separation was performed by centrifugation to obtain 820 g of separated liquid. Then 10
Weight% gelatin aqueous solution 41g (5% by weight of separated liquid)
was added to the separated liquid, stirred at 40℃ for 1 hour, removed the formed insoluble solids, and filtered to obtain a clear liquid.
Obtained 850g. 170 g of glycerin was added and dissolved in this liquid to obtain 1020 g of cinnamon extract (comparative product No. 3). Experimental Example 1 50 g of powdered whey was dissolved in 1000 g of water and centrifuged to remove the insoluble portion to prepare a clear 5% whey aqueous solution. Inventive products No. 1, No. 2, comparative products No. 1 and No. 2 for 100 g of the above 5% whale aqueous solution.
2 g of each were added and mixed uniformly, and the mixture was packed in a transparent sample bottle to observe the turbid state and the formation of precipitate when stored at 5°C. The results are shown in Table 1.

[Table] The meanings of the symbols for turbidity and precipitation are as follows − Clear No precipitation ± Slight turbidity Loss of shine on the bottom of the bottle + Turbidity Slight precipitation Slightly significant turbidity Slightly significant precipitation Significant turbidity Significant precipitation 〓 Severe Formation of turbid aggregates Severe formation of precipitates As is clear from the results in Table 1, inventive products No. 1 and No. 2 both dissolved clearly without turbidity, whereas comparative products No. 1 and No. 2 dissolved clearly. 2 became extremely cloudy and produced aggregates. In addition, the results of the storage test under the condition of 5°C showed that both invention products No. 1 and No. 2 were stable for a long period of time with no turbidity or precipitate formation, whereas comparative product No. 1 and No. 2 became extremely cloudy,
Moreover, a large amount of precipitate was produced.

Claims (1)

[Claims] 1 Spices and/or herbs characterized by extracting spices and/or herbs with a water-containing water-miscible organic solvent, adding water-soluble animal and vegetable proteins to the resulting extract, and removing formed aggregates. Method for producing extracts.