JPH05111365A - Preparation of taste-regulating agent - Google Patents

Preparation of taste-regulating agent

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Publication number
JPH05111365A
JPH05111365A JP3076879A JP7687991A JPH05111365A JP H05111365 A JPH05111365 A JP H05111365A JP 3076879 A JP3076879 A JP 3076879A JP 7687991 A JP7687991 A JP 7687991A JP H05111365 A JPH05111365 A JP H05111365A
Authority
JP
Japan
Prior art keywords
seasoning
taste
extract
producing
fruit
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP3076879A
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Japanese (ja)
Other versions
JP2616270B2 (en
Inventor
Masashi Matsunaga
昌司 松永
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Individual
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Individual
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Priority to JP3076879A priority Critical patent/JP2616270B2/en
Publication of JPH05111365A publication Critical patent/JPH05111365A/en
Application granted granted Critical
Publication of JP2616270B2 publication Critical patent/JP2616270B2/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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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

【発明の詳細な説明】Detailed Description of the Invention

【0001】[0001]

【産業上の利用分野】本発明は、各種食品に対して整味
作用を奏する果実エキス整味料の製造方法に関する。
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】[0002]

【従来の技術】整味料は一般にそれ自体は無味無臭であ
り、グルタミン酸ナトリウムのようにそれ自体旨味があ
るのではなく、それを添加することにより、既に味のあ
る食品の味の質を変える作用を有し、従来から使用され
ている調味料とは異なる。すなわち、整味料は、添加す
ることにより食品に「こく」や「まるみ」などを増し、
味覚を改善する効果をもっており、創味料とも呼ばれて
いる。
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】従来から使用されている整味料としては、
クロレラ藻細胞から得られる抽出物があり、このクロレ
ラ抽出液は、食品の品質改良や味覚向上に大きな効果を
もっていることが知られている。しかしながら、整味作
用を有する成分が、クロレラ藻抽出物以外に存在すると
言うことは、現在までに報告されていない。
[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】[0004]

【発明が解決しようとする課題】前記のごとく、果実、
特に柑橘類果実から抽出させた整味料は例を見ない。本
発明は、果実、特に各種食品に対して整味作用を有する
果実エキス整味料の製造方法を提供することを目的とす
る。柑橘類搾汁後の廃果皮の利用については、搾汁果皮
にカルシウムを加え、再搾汁により得た廃果皮搾汁液
を、イオン交換膜法、電気透析法等によって脱塩処理す
るか、それら脱塩処理法と活性炭処理の組み合わせによ
る廃果皮搾汁液の精製方法(例えば、特開昭56−85
263号公報)がある。この組み合わせによる方法は、
柑橘類果皮搾汁液を糖分の多いシラップに濃縮し飲用に
供することを目的としたもので、整味料の概念とは全く
異なっている。また、この果皮搾汁液を得る柑橘類は、
果実の成熟を待って摘果したものであり、成熟果実には
糖質が多く存在することから、整味料を抽出するのは不
適当である。すなわち、未熟果には整味作用を示す成分
が多く存在するが、一般に成熟に伴って整味作用成分は
1/10程度あるいはそれ以下に極端に減少するので、
整味料製造の原料としては、上記果皮搾汁液は適当でな
い。
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】[0005]

【課題を解決するための手段】本発明は、上記の従来技
術の課題に鑑みてなされたもので、クロレラ藻細胞から
抽出される整味料とは異なり、柑橘類果実から、整味作
用を有する成分を含有し、かつ原料果実の香味を豊富に
含有した整味料を製造する方法であって、すなわち、未
熟期から熟期に至る間に摘果した柑橘類果実の全果又は
果皮をスライス又は破砕する第1工程と、これに含水ア
ルコールを長時間接触せしめる第2工程と、その後蒸発
により濃縮する第3工程とを順次採用することにより、
各種食品に対して整味作用を呈するエキスを得ることを
特徴とする整味料の製造方法である。
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.

【0006】上記本発明においては、整味作用を呈する
エキスが、分子量1500以下で、紫外部波長280〜
290nmに吸収極大を有するものであることが好まし
く、また該整味料の製造方法においては、第1工程のス
ライス又は破砕時において、フラボノイドを含む含水ア
ルコールを接触せしめることが好ましい。特に、上記第
3工程で得られる濃縮液を放置してフラボノイド粗結晶
を生じさせ、次いでこれを濾別し、その後該粗結晶に分
解酵素を作用させてフラボノイド分解物を取得し、この
フラボノイド分解物を、第1工程のスライス又は破砕時
に添加することは好ましい。
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.

【0007】なお、第1工程でスライス又は破砕された
柑橘類果実は、これを冷風乾燥し、冷凍貯蔵することに
より長期間変質なく保存することができ、該保存品を随
時本発明方法の原料として使用することを可能とする。
また、該冷凍貯蔵の前処理として、フラボノイドを1.
5〜10mg%含有する含水アルコール溶液に浸漬又は
該溶液を塗布した後、直ちに低温乾燥又は凍結すること
により、苦味物質の生成を防止することができる。
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】[0008]

【手段の詳細な説明】以下に、本発明の果実エキス整味
料の製造方法について詳細に説明する。原料調製工程 本発明の果実エキス整味料の製造方法の原料に使用され
る果実としては、柑橘類が使用され、中でも特に夏みか
ん、はっさく、甘夏柑、ぶんたん、ゆず、だいだい、座
だいだい、グレープフルーツ等のナリンギン(フラボノ
イドの一種)を含む系統のもの、及び蜜柑、レモン、日
向蜜柑、伊予蜜柑、バレンシアオレンジ等のヘスペリジ
ン(フラボノイドの一種)を含む系統のものが使用でき
る。原料となる果実は、整味作用を有する成分の多い未
熟期から熟期までの間の若い果実が好ましい。前述のご
とく過熟期に至ると幼果に存在していた整味作用を有す
る成分は急激に失われる。原料の柑橘類を原料とした場
合には、果実を水洗後、表皮の油胞部分を薄く削り取っ
て半切りにし、更に厚さ2〜4mm程度に切断する。次い
でフラボノイドを1.5〜10.0mg%含む含水アルコ
ール溶液、特に好ましくは1.5〜5.0mg%含む含
水アルコール溶液に浸漬後水切りする。その後、直ちに
冷風乾燥して、水分含有量30%程度とし、これを冷凍
貯蔵すれば1年中保存できる。
[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.

【0009】果実を浸漬する含水アルコール溶液に添加
するフラボノイドは、夏みかんから得られるナリンギン
をナリンギナーゼで酵素分解したナリンゲニンやヘスペ
リジンを加水分解して得られるヘスペレチン、他の植物
から抽出したルチンの分解物であるケルセチン等の非糖
質フラボノイドを用いることが望ましい。フラボノイド
の添加量が1.5mg%より少ないと、苦味成分、特にリ
モニンが生成されやすくなり、整味料の製造には好まし
くない。また、フラボノイドの添加量が10.0mg%を
越えると、苦味成分の生成は抑制されるが、過剰に添加
してもコスト高になり、無駄となる。特に1.5〜5.
0mg%含有の含水アルコールを使用することが好まし
い。
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%.

【0010】抽出工程 乾燥果実を、クエン酸等の有機酸でpHを3.5に調整
した40〜60%アルコール水溶液に2〜3日浸漬し、
瀘別して抽出液を得る。この操作を2〜3回繰り返し、
抽出液を合わせて、60℃以下で加温濃縮する。特に5
0℃以下の温度で減圧濃縮することが好ましい。整味作
用を有する成分の抽出には、40〜60%アルコール溶
液が最適であり、40%より少ないアルコール濃度や6
0%を越えるアルコール濃度では、抽出効率が低下す
る。また、果実にはアスコルビン酸、糖類、アミノ酸類
が多く含まれているため、50℃を越える温度で減圧濃
縮すると、相互に反応して褐変が起こりやすい。50℃
以下の温度で減圧濃縮すると、上述のような不都合はな
く、好適である。次ぎに、減圧濃縮したエキスはn−ヘ
キサン等の溶剤で精油分を除去する。その後、冷暗所に
放置し、析出するフラボノイドを含む沈澱物(フラボノ
イド結晶)を瀘別する。また、エキス中に苦味成分とし
てのリモニンが含まれる場合は、酢酸セルロース又はポ
ーラス型構造を有する無官能基型の吸着剤を用いて除去
することができる。
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.

【0011】上記の抽出工程で調整した抽出液は、用途
に応じて適宜希釈した後、常法により加熱殺菌し、果実
エキス整味料とする。果実エキス整味料の形状は、溶液
状、粉末状、シート状、又は乳化状等に加工することが
できる。以上のように調製した果実エキス整味料を、フ
ラボノイド量として0.1%になるように調製し、つゆ
類(めんつゆ、そばつゆ、うどん汁等)、たれ類、ソース
類、スープ、醤油、味噌、食酢、清涼飲料(ジュース、
炭酸飲料)、薬物ドリンク剤、酒、蒸留酒、紅茶、緑
茶、コーヒー、乳製品(ヨーグルト等)、肉製品(ハンバ
ーグ、ハム、ソーセージ等)、乾魚類、米飯、パン等に
添加して整味作用をテストした。その結果、各種食品の
もっている味、例えば塩から味、こく味(深味)、まろや
か味、軽やか味、苦味、酸味、青臭味、薬味(薬品臭)、
刺激臭、悪臭等を調節でき、その整味作用が明らかにさ
れた。添加量については対象となる食品によって異なる
が、0.015〜0.5%の範囲内の極めて少ない添加
量で有効であることが判明した。以上のような果実エキ
ス整味料の本質である整味作用を示す成分については、
未だ明白には解明されていないが、ゲル瀘過により分画
すると、最も強い整味作用を呈する画分は、分子量15
00以下であり、紫外部波長280〜290nmに吸収極
大をもつことがわかった。
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】[0012]

【実施例】本発明をさらに具体的に説明するために実施
例を挙げて説明する。 実施例1:9月30日に採取した夏みかん未熟果約20
kgを水洗後、油胞部を削り取り、厚さ2〜4mmの切片
にした。これを直ちに冷風乾燥し冷凍貯蔵した。該乾燥
果実6.0kgを50%アルコール水溶液20リットルに
3日間浸漬後、瀘別して減圧濃縮した。濃縮液をn−ヘ
キサンで脱脂し、果実エキス整味料を得た。フラボノイ
ド量として0.1%に調製した果実エキス整味料は、夏
みかんの香りを持つ液体で、クエン酸としての酸度2.
5w/v%、pH3.4、屈折計示度(ブリックス)18.
4%、総窒素0.096%であった。収量は8.85リ
ットルであった。以上の工程で、乾燥果実6.0kgから
乾物で3.38kgの果実エキス整味料が得られた。
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.

【0013】実施例2:フラボノイド3.0mg%を含む
含水アルコール溶液に20分浸漬した後、直ちに冷風乾
燥し冷凍貯蔵した。この乾燥果実6.0kgを50%アル
コール水溶液20リットルに3日間浸漬後、瀘別して減
圧濃縮した。濃縮液をn−ヘキサンで脱脂し、果実エキ
ス整味料を得た。フラボノイド量として0.1%に調製
した果実エキス整味料は、夏みかんの香りを持つ液体
で、クエン酸としての酸度2.5w/v%、pH3.4、
屈折計示度(ブリックス)18.4%、総窒素0.096
%であった。以上の工程で、乾燥果実6.0kgから乾物
で3.38kgの果実エキス整味料が得られた。収量は
8.85リットルであった。
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.

【0014】実施例3:実施例1で得た果実エキス整味
料(フラボノイド量として0.1%に調製した整味料)
を、清涼飲料水、インスタントラーメン、スープ、食酢
等に0.05〜1.0%添加し、その整味作用につい
て、習熟したパネラー20名により官能試験を行った。
その結果は、表1ないし7に示すとおりであった。な
お、使用した整味料の濃度は常法により290nmの波
長でOD値(光学濃度)を測定し、 OD290=100、OD290=50,OD290
20、OD290=5、の4種の濃度のものを用い、食
品への最適添加量を求めた。
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.

【表1】 [Table 1]

【表2】 [Table 2]

【表3】 [Table 3]

【表4】 [Table 4]

【表5】 [Table 5]

【表6】 [Table 6]

【表7】 [Table 7]

【0015】表1の結果からみて、乳製品又は肉類に本
発明整味料を少量添加すると、味の点では全ての場合、
整味料を添加しない比較対照に比べて非常に良いものと
なっており、香りについても向上が認められる。また、
表2の結果からみて、味噌醤油に本発明整味料を少量添
加すると、味の点では全ての場合、整味料を添加しない
比較対照に比べて非常に良いものとなっており、香りに
ついても向上が認められる。
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.

【0016】表3の結果からみて、つくだ煮、しおから
に本発明整味料を少量添加すると、味の点では全ての場
合、整味料を添加しない比較対照に比べて非常に良いも
のとなっており、香りについても向上が認められる。表
4の結果からみて、ケーキ類に本発明整味料を少量添加
すると、味の点では全ての場合、整味料を添加しない比
較対照に比べて非常に良いものとなっており、香りにつ
いても向上が認められる。
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.

【0017】表5の結果からみて、めんつゆ、各種ドレ
ッシング、焼肉のたれ等の調味料に本発明整味料を少量
添加すると、味の点では殆どの場合、整味料を添加しな
い比較対照に比べて非常に良いものとなっており、香り
についても向上が認められ、一部においては高度に向上
している。さらに表6の結果からみて、各種飲料に本発
明整味料を少量添加すると、味の点で、整味料を添加し
ない比較対照に比べて殆どの場合おいては非常に良いも
のとなっており、香りについても向上が認められてい
る。
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.

【0018】表7の結果からみて、酒、ウイスキー、ワ
イン等のアルコール飲料に本発明整味料を少量添加する
と、味の点で、整味料を添加しない比較対照に比べて一
部においては非常に良いものとなっており、香りについ
ても向上が認められ、一部においては高度に向上してい
る。
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】[0019]

【発明の効果】本発明は、柑橘果実から各種食品に対し
て整味作用を呈する整味料を製造する方法を提供するも
のであるが、これは従来に例を見ないものである。本方
法により製造した果実エキス整味料は、各種食品のもっ
ている味や香り、例えば塩から味、こく味(深味)、まろ
やか味、軽やか味、苦味、酸味、青臭味、薬味(薬品
臭)、刺激臭、悪臭等を大いに改善でき、しかも該整味
料の添加量は対象となる食品によって異なるが、極めて
少ない添加量で有効である。
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)

【特許請求の範囲】[Claims] 【請求項1】 未熟期から熟期に至る間に摘果した柑橘
類果実の全果又は果皮をスライス又は破砕する第1工程
と、これに含水アルコールを長時間接触せしめる第2工
程と、その後蒸発により濃縮する第3工程とを順次採用
することにより、各種食品に対して整味作用を呈するエ
キスを得ることを特徴とする整味料の製造方法。
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.
【請求項2】 整味作用を呈するエキスが、分子量15
00以下で、紫外部波長280〜290nmに吸収極大
を有するものであることを特徴とする請求項1記載の整
味料の製造方法。
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.
【請求項3】 第1工程のスライス又は破砕時におい
て、フラボノイドを含む含水アルコールを接触せしめる
ことを特徴とする請求項1又は2記載の整味料の製造方
法。
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.
【請求項4】 第3工程で得られる濃縮液を放置してフ
ラボノイド粗結晶を生じさせ、次いでこれを濾別し、そ
の後該粗結晶に分解酵素を作用させてフラボノイド分解
物を取得し、このフラボノイド分解物を、第1工程のス
ライス又は破砕時に添加することを特徴とする請求項1
ないし3のいずれかに記載の整味料の製造方法。
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.
【請求項5】 第1工程でスライス又は破砕された柑橘
類果実を、冷風乾燥し、冷凍貯蔵することを特徴とする
請求項1ないし4のいずれかに記載の整味料の製造方
法。
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.
JP3076879A 1991-03-15 1991-03-15 Seasoning production method Expired - Lifetime JP2616270B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP3076879A JP2616270B2 (en) 1991-03-15 1991-03-15 Seasoning production method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP3076879A JP2616270B2 (en) 1991-03-15 1991-03-15 Seasoning production method

Publications (2)

Publication Number Publication Date
JPH05111365A true JPH05111365A (en) 1993-05-07
JP2616270B2 JP2616270B2 (en) 1997-06-04

Family

ID=13617919

Family Applications (1)

Application Number Title Priority Date Filing Date
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Country Status (1)

Country Link
JP (1) JP2616270B2 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000350571A (en) * 1999-04-05 2000-12-19 Takara Shuzo Co Ltd Alcohol-containing flavor liquid and alcoholic drink
KR100642744B1 (en) * 2005-05-02 2006-11-03 제주대학교 산학협력단 Tsunokaori skin extracts having physological activity and foods using that
CN108450890A (en) * 2018-04-16 2018-08-28 青岛众凯食品有限公司 A kind of dairy products essence and preparation method thereof
JP6425154B1 (en) * 2018-03-14 2018-11-21 株式会社食品計画 Citrus feeling improvement method of citrus fruit

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000350571A (en) * 1999-04-05 2000-12-19 Takara Shuzo Co Ltd Alcohol-containing flavor liquid and alcoholic drink
KR100642744B1 (en) * 2005-05-02 2006-11-03 제주대학교 산학협력단 Tsunokaori skin extracts having physological activity and foods using that
JP6425154B1 (en) * 2018-03-14 2018-11-21 株式会社食品計画 Citrus feeling improvement method of citrus fruit
CN108450890A (en) * 2018-04-16 2018-08-28 青岛众凯食品有限公司 A kind of dairy products essence and preparation method thereof

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Publication number Publication date
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