JPH05111365A - Preparation of taste-regulating agent - Google Patents

Abstract

PURPOSE:To obtain a taste-regulating agent containing a taste-regulating component of citrus fruit and rich in the flavor of the fruit used as the raw material. CONSTITUTION:The objective extract exhibiting taste-regulating action on various foods is obtained by successively performing the 1st step comprising the slicing or crushing of the whole fruit or peel of a citrus fruit thinned in a period from the unripe period to the ripe period, the 2nd step comprising the contact of the sliced fruit, etc., with a water-containing alcohol over a long period and the 3rd step comprising the concentration of the extract by evaporation. The extract having taste-regulating action preferably has a molecular weight of <=1,500 and an UV absorption peak at 280-290nm.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a fruit extract seasoning which exerts a seasoning action on various foods.

[0002]

BACKGROUND OF THE INVENTION Seasoning agents are generally tasteless and odorless in their own right, and do not have an umami itself like sodium glutamate, but by adding them, the taste quality of foods that are already tasty is changed. It has an action and is different from the conventionally used seasonings. In other words, seasonings add "Koku" and "Marumi" to foods by adding them,
It has the effect of improving the taste, and is also called a seasoning.

[0003] As a seasoning conventionally used,
There is an extract obtained from chlorella algae cells, and this chlorella extract is known to have a great effect on improving the quality of food and improving the taste. However, it has not been reported until now that there is a component having a seasoning effect other than the Chlorella alga extract.

[0004]

As mentioned above, fruits,
There are no examples of seasonings extracted from citrus fruits. It is an object of the present invention to provide a method for producing a fruit extract seasoning having a seasoning effect on fruits, especially various foods. Regarding the utilization of waste peel after citrus juice extraction, calcium is added to the juice peel and the waste peel extract obtained by re-squeezing is desalted by ion exchange membrane method, electrodialysis method, etc. A method for purifying a waste fruit juice extract by a combination of a salt treatment method and an activated carbon treatment (for example, JP-A-56-85).
No. 263). This combination method is
It is intended to concentrate citrus peel juice on syrup with high sugar content for drinking and is completely different from the concept of seasoning. In addition, the citrus fruits that obtain this juice extract are
It is a fruit that has been pruned after it has matured, and there are many sugars in the mature fruit, so it is inappropriate to extract the seasoning. That is, many components that have a seasoning effect are present in the unripe fruit, but generally the seasoning action component extremely decreases to about 1/10 or less with maturation,
As a raw material for producing seasonings, the above-mentioned peeled juice is not suitable.

[0005]

Means for Solving the Problems The present invention has been made in view of the above problems of the prior art, and unlike a seasoning extracted from chlorella algae cells, it has a seasoning action from citrus fruits. A method for producing a seasoning containing ingredients and rich in flavor of raw material fruit, that is, slicing or crushing whole fruit or peel of citrus fruit picked during the period from immature to ripening By sequentially adopting the first step, the second step in which the hydrous alcohol is brought into contact with the alcohol for a long time, and the third step in which the solution is concentrated by evaporation,
A method for producing a seasoning, which comprises obtaining an extract having a seasoning effect on various foods.

In the present invention, the extract having a seasoning effect has a molecular weight of 1500 or less and an ultraviolet wavelength of 280 to 280.
It preferably has an absorption maximum at 290 nm, and in the method for producing the seasoning, it is preferable that hydrous alcohol containing flavonoid is brought into contact with the slice or crush in the first step. In particular, the concentrated liquid obtained in the third step is allowed to stand to produce crude flavonoid crystals, which are then filtered off, and then a degrading enzyme is allowed to act on the crude crystals to obtain a flavonoid degradation product. It is preferable to add the product at the time of slicing or crushing in the first step.

The citrus fruit sliced or crushed in the first step can be preserved for a long period of time by cold-drying it and storing it in a frozen state, and the preserved product is used as a raw material of the method of the present invention at any time. It is possible to use.
As a pretreatment for the frozen storage, 1.
Generation of bitter substances can be prevented by immersing in a hydroalcoholic solution containing 5 to 10 mg% or applying the solution, and then immediately drying at low temperature or freezing.

[0008]

[Detailed Description of Means] The method for producing the fruit extract seasoning of the present invention will be described in detail below. Raw material preparation step As the fruit used in the raw material of the method for producing the fruit extract seasoning of the present invention, citrus fruits are used, and in particular, summer oranges, hassaku, sweet summer citrus, buntan, yuzu, daidai, daidai, grapefruit And the like containing naringin (a kind of flavonoid), and those containing hesperidin (a kind of flavonoid) such as tangerine, lemon, hyuga tangerine, Iyo tangerine, and Valencia orange can be used. The fruit used as the raw material is preferably a young fruit from the premature stage to the ripe stage, which contains many components having a seasoning effect. As described above, the components having a seasoning effect, which were present in the young fruits, are rapidly lost when reaching the ripening stage. In the case of using citrus as a raw material, after washing the fruit with water, the oil vesicle portion of the epidermis is thinly shaved to be cut in half and further cut into a thickness of about 2 to 4 mm. Then, it is dipped in a hydroalcoholic solution containing 1.5 to 10.0 mg% of flavonoid, particularly preferably a hydroalcoholic solution containing 1.5 to 5.0 mg%, and then drained. Then, it is immediately dried with cold air to a water content of about 30%, which can be stored all year long if stored frozen.

Flavonoids to be added to the hydroalcoholic solution for immersing fruits are hesperetin obtained by hydrolyzing naringenin and hesperidin obtained by enzymatically decomposing naringin obtained from summer oranges with naringinase, and decomposed products of rutin extracted from other plants. It is desirable to use certain non-carbohydrate flavonoids such as quercetin. If the amount of flavonoid added is less than 1.5 mg%, bitter components, especially limonin, are likely to be produced, which is not preferable for the production of seasonings. Further, when the amount of flavonoid added exceeds 10.0 mg%, the production of bitterness components is suppressed, but even if added in excess, the cost becomes high and it is wasted. Especially 1.5-5.
It is preferable to use a hydrous alcohol containing 0 mg%.

Extraction step Dried fruits are immersed in an aqueous 40-60% alcohol solution whose pH is adjusted to 3.5 with an organic acid such as citric acid for 2-3 days,
The extract is obtained by filtering. Repeat this operation 2-3 times,
The extracts are combined and concentrated by heating at 60 ° C or lower. Especially 5
It is preferable to concentrate under reduced pressure at a temperature of 0 ° C. or lower. A 40 to 60% alcohol solution is optimal for extracting components having a seasoning effect, and an alcohol concentration of less than 40% or 6%
When the alcohol concentration exceeds 0%, the extraction efficiency decreases. In addition, since fruits contain a large amount of ascorbic acid, sugars, and amino acids, if they are concentrated under reduced pressure at a temperature higher than 50 ° C., they easily react with each other to cause browning. 50 ° C
Concentration under reduced pressure at the temperature below is preferable because it does not have the above-mentioned disadvantages. Next, the essential oil content of the extract concentrated under reduced pressure is removed with a solvent such as n-hexane. Then, it is left to stand in a cool dark place, and the precipitate containing flavonoids (flavonoid crystals) is separated by filtration. When limonin is contained in the extract as a bitter component, it can be removed using cellulose acetate or a non-functional group-type adsorbent having a porous structure.

The extract prepared in the above extraction step is appropriately diluted according to the intended use, and then heat-sterilized by a conventional method to obtain a fruit extract seasoning. The shape of the fruit extract seasoning can be processed into a solution, a powder, a sheet, an emulsion or the like. The fruit extract seasoning prepared as described above is prepared so as to have a flavonoid content of 0.1%, and the soups (mentsuyu, sobatsuyu, udon soup, etc.), sauces, sauces, soups, soy sauce, miso , Vinegar, soft drinks (juice,
Carbonated drinks), drug drinks, liquor, distilled liquor, black tea, green tea, coffee, dairy products (yogurt, etc.), meat products (hamburger, ham, sausage, etc.), dried fish, cooked rice, bread, etc. and seasoning The effect was tested. As a result, tastes of various foods, for example, from salt, taste, richness (deepness), mellow taste, light taste, bitterness, sourness, blue odor, condiment (chemical odor),
It was possible to control the irritating odor, the bad odor, etc., and its taste-adjusting action was revealed. Although the amount of addition varies depending on the target food, it has been found that an extremely small amount of addition within the range of 0.015 to 0.5% is effective. Regarding the components showing the seasoning action which is the essence of the fruit extract seasoning as described above,
Although it has not been clearly elucidated yet, when fractionated by gel filtration, the fraction exhibiting the strongest seasoning effect has a molecular weight of 15
It was found that it was less than 00 and had an absorption maximum at an ultraviolet wavelength of 280 to 290 nm.

[0012]

EXAMPLES Examples will be given to explain the present invention more specifically. Example 1: Approximately 20 unripe summer oranges collected on September 30
After washing kg with water, the oil vesicle was scraped off to obtain a slice having a thickness of 2 to 4 mm. This was immediately dried with cold air and stored frozen. 6.0 kg of the dried fruits were immersed in 20 liters of a 50% alcohol aqueous solution for 3 days, filtered, and concentrated under reduced pressure. The concentrated liquid was defatted with n-hexane to obtain a fruit extract seasoning. The fruit extract seasoning prepared to have a flavonoid content of 0.1% is a liquid with a summer mandarin orange scent and has an acidity of citric acid of 2.
5 w / v%, pH 3.4, refractometer reading (Brix) 18.
4% and total nitrogen 0.096%. The yield was 8.85 liters. Through the above steps, from 6.0 kg of dried fruits, 3.38 kg of a fruit extract seasoning was obtained as a dry matter.

Example 2: Immersed in a hydroalcoholic solution containing 3.0 mg% of flavonoid for 20 minutes, immediately dried with cold air and stored frozen. This dried fruit (6.0 kg) was immersed in 20 liters of a 50% aqueous alcohol solution for 3 days, filtered, and concentrated under reduced pressure. The concentrated liquid was defatted with n-hexane to obtain a fruit extract seasoning. The fruit extract seasoning prepared to have a flavonoid content of 0.1% is a liquid with a summer mandarin orange scent and has an acidity of 2.5 w / v% as citric acid and a pH of 3.4.
Refractometer reading (Brix) 18.4%, total nitrogen 0.096
%Met. Through the above steps, from 6.0 kg of dried fruits, 3.38 kg of a fruit extract seasoning was obtained as a dry matter. The yield was 8.85 liters.

Example 3: Fruit extract seasoning obtained in Example 1 (flavoring amount adjusted to 0.1%)
Was added to soft drinks, instant noodles, soups, vinegar, etc. at a concentration of 0.05 to 1.0%, and a sensory test was conducted by 20 trained panelists on its seasoning effect.
The results are shown in Tables 1 to 7. Regarding the concentration of the seasoning used, the OD value (optical density) was measured at a wavelength of ₂₉₀ nm by a conventional method, and OD ₂₉₀ = 100, OD ₂₉₀ = 50, OD ₂₉₀ =
The optimum addition amount to the food was determined using four concentrations of 20, and OD ₂₉₀ = 5.

[Table 1]

[Table 2]

[Table 3]

[Table 4]

[Table 5]

[Table 6]

[Table 7]

From the results shown in Table 1, when a small amount of the seasoning of the present invention is added to dairy products or meats, in all cases, in terms of taste,
It is much better than the comparative control without the addition of seasoning, and the scent is also improved. Also,
From the results shown in Table 2, when a small amount of the seasoning of the present invention is added to the miso soy sauce, the taste is very good in all cases as compared with the comparative control in which the seasoning is not added. Is also recognized.

From the results shown in Table 3, when the small amount of the seasoning of the present invention is added to Tsukudani and Shiokara, the taste is very good in all cases as compared with the comparative control to which no seasoning is added. The fragrance is also improved. From the results shown in Table 4, when a small amount of the seasoning of the present invention is added to cakes, the taste is very good in all cases as compared with the comparative control in which no seasoning is added. Is also recognized.

From the results shown in Table 5, when a small amount of the seasoning of the present invention is added to seasonings such as noodle soup, various dressings, and grilled meat sauce, in most of the taste, a comparison control without the seasoning is added. Compared to this, it is very good, and the scent is also improved, and in some cases, it is highly improved. Further, in view of the results in Table 6, when a small amount of the seasoning of the present invention is added to various beverages, it is very good in taste in most cases as compared with a comparative control to which no seasoning is added. However, the scent is also improved.

From the results shown in Table 7, when a small amount of the seasoning of the present invention is added to alcoholic beverages such as sake, whiskey, wine, etc., in terms of taste, in some cases, compared with the comparative control to which no seasoning is added, It is very good, and the scent is also improved, with some being highly improved.

[0019]

EFFECTS OF THE INVENTION The present invention provides a method for producing a seasoning from a citrus fruit, which has a seasoning effect on various foods, which is unprecedented. The fruit extract seasoning produced by this method has a variety of tastes and aromas of foods, for example, salt, taste, deep taste, mellow taste, light taste, bitterness, sourness, blue odor, condiment (chemical smell. ), Irritation odor, malodor, etc. can be greatly improved, and the amount of the seasoning added varies depending on the target food, but an extremely small amount is effective.

Claims (5)

[Claims] 1. A first step of slicing or crushing whole fruits or peels of citrus fruits picked during the period from immature to maturity, a second step in which hydrous alcohol is kept in contact with this for a long time, and then evaporation. A method for producing a seasoning, characterized in that an extract exhibiting a seasoning effect on various foods is obtained by sequentially adopting the third step of concentrating. 2. An extract having a seasoning effect has a molecular weight of 15
The method for producing a seasoning according to claim 1, which has an absorption maximum at an ultraviolet wavelength of 280 to 290 nm and is 00 or less. 3. The method for producing a seasoning according to claim 1, wherein hydrous alcohol containing flavonoid is brought into contact with the slicing or crushing in the first step. 4. The concentrated liquid obtained in the third step is allowed to stand to produce flavonoid crude crystals, which are then filtered off, and then a degrading enzyme is allowed to act on the crude crystals to obtain flavonoid degradation products. The flavonoid decomposition product is added at the time of slicing or crushing in the first step.
4. The method for producing a seasoning according to any one of 3 to 3. 5. The method for producing a seasoning according to claim 1, wherein the citrus fruits sliced or crushed in the first step are dried with cold air and stored frozen.