JPH07184589A - Flavor solution - Google Patents

Abstract

PURPOSE:To prepare a flavor solution obtained from a vegetable as a raw material by simple operations, and useful for various beverages, foods, seasonings, etc. CONSTITUTION:A vegetable such as cabbage or burdock is charged in a heat- resistant glass container 1, stirred, and simultaneously heated with a heating device 17. A generated gas fraction having a temperature of 95-400 deg.C (preferably 105-250 deg.C) is guided into a cooler 12 and condensed to give a liquidized flavor solution. Various flavor solutions are obtained in dependence on the difference of an early distillation fraction, a medium distillation fraction and a late distillation fraction and on the kind of the used vegetable.

Description

Detailed Description of the Invention

[0001]

The present invention relates to garlic, onion,
The present invention relates to a flavor liquid obtained from vegetables such as leeks, cabbage and burdock. This flavor liquid is advantageously used as a flavor enhancer for various foods and drinks, seasonings and the like.

[0002]

2. Description of the Related Art Conventionally, it has been known to obtain a flavor liquid having a scent peculiar to a raw material from spicy vegetables such as garlic, ginger and onion by a steam distillation method or a solvent extraction method.

[0003]

However, the product obtained by the steam distillation method has a poor scent, and the product obtained by the solvent extraction method requires a new means for desolvation, and the operation is complicated. Have. Therefore, an object of the present invention is to obtain a flavored liquid having a rich scent from vegetables such as garlic and onion as a raw material without using a solvent.

[0004]

Means for Solving the Problems As a result of various investigations for solving the above problems, the present inventors put vegetables in a closed container, heated with stirring, and generated gas at that time. Based on this finding, the present invention was completed based on the knowledge that the dry-distilled liquid obtained by collecting and liquefying and having a rich fragrance peculiar to the raw material can be effectively used as a flavor liquid. That is, the present invention is a flavor liquid in which vegetables are placed in a closed container, heated with stirring, and the gas generated at that time is collected to be cooled and liquefied.

The present invention will be described in detail below. First, examples of the vegetables used in the present invention include vegetables of the genus Allium such as garlic, onion, leeks and chive; cabbage; burdock and other vegetables.

These vegetables can be used as they are or after being dried. In particular, when allium vegetables are dried to adjust the water content to 20 to 30%, the flavor liquid in the middle distillate category can be obtained in a short time.

It is desirable that the vegetables are used after being crushed to have an opening of 3 cm or less, preferably 1 cm or less.

Needless to say, of these vegetables, the leaves, roots, skins, etc., which are not suitable for food use, can be used as well.

In order to carry out the present invention, first, the raw material is placed in a closed container and heated to a high temperature with stirring. First, the raw material vegetable temperature gradually rises, and the vegetable itself is colorless and transparent.
A white gas (water vapor) of 95 to 105 ° C. is generated, and the temperature of the generated gas is maintained in the above-mentioned range until the water content of the raw material vegetables disappears (hereinafter referred to as the first distillation category). Eventually, when the water content disappears, the temperature of the gas gradually rises, and the gas generated with it gradually turns yellowish brown. This 105-2
By collecting and cooling the gas at 50 ° C, a yellowish-brown, fragrant, rich and appetizing flavor liquid is obtained (hereinafter,
Nakadome division). Then, the raw material begins to carbonize, but when a gas of 250 ° C. or higher generated at this time is collected and cooled, a flavor liquid having a dark brown smoke is obtained (hereinafter,
It is called late catching classification).

Therefore, the temperature of the gas to be collected is 95-40.
A range of 0 ° C, preferably 105-250 ° C is used.

As is clear from the above, according to the present invention, a colorless and transparent initial distillate segment, a slightly brownish middle distillate segment, and a dark brown post distillate segment can be obtained sequentially. it can. Then, a flavor liquid having different fragrance intensity and fragrance preference can be obtained by the above-mentioned initial distillation, middle distillation, and post-distillation classification.

[0012] Specifically, when garlic is used as a raw material,
The first distillate has a scent unique to raw garlic, the middle distillate gives an appetizing fragrant garlic scent, and the second distillate gives a flavor liquid having a strong smoky garlic scent. In addition, flavor liquids having substantially the same tendency can be obtained for vegetables of the genus Allium such as onions, leeks and leeks, and vegetables such as cabbage and burdock.

As described above, a characteristic flavor liquid can be obtained depending on the type of vegetables and the distillate classification of the dry distillation liquid.
Therefore, it may be selected and used according to the target food and drink, seasonings and the like. Further, according to the present invention, it is possible to obtain a rich flavor liquid having a scent peculiar to cabbage from vegetables having an extremely weak odor such as cabbage.

[0014]

EFFECTS OF THE INVENTION According to the present invention, fruits and vegetables such as garlic and onion are used as raw materials, and these vegetables are placed in a closed container and heated under high temperature conditions to supplement the gas generated at that time. By a simple operation of collecting and cooling and liquefying, it is possible to easily obtain an appetizing and flavorful flavor liquid.

The present invention will be described more specifically with reference to the following examples.

Example 1 A flavor liquid production apparatus as shown in FIG. 1 was constructed. That is, a cylindrical heat-resistant glass container 1 (“Separable Flask” manufactured by Iwaki Glass Co., Ltd.) having a capacity of 500 ml is provided with an upper end opening 2 at a gas collection communication hole 3, a stirring rod communication hole 4, and a temperature measuring element 5. A sealing lid 6 having a communication hole (“Separable Flask Cover” manufactured by the same company) is covered, and a hermetically sealed fitting is used. Further, the gas collection communication hole 3 and the one end 8 of the glass tube 7 (inner diameter 10 mm) are airtightly communicated with each other through the rubber stopper 9, and the other end 10 of the glass tube 7 and the cooling water are communicated with each other. The one end 13 of the cooling pipe with the flowing jacket 11 is air-tightly connected to the other end 13 of the cooling pipe 12 via the joint 14.
5 is exposed to the flavor liquid storage container 16, while a heating device (mantle heater) 17 is attached to the bottom of the heat-resistant glass container.
Further, the temperature measuring element 5 is airtightly inserted into the heat-resistant glass container from the communication hole 6 through the plug 18, and the stirring rod communication hole 4 is used to stir with a stirring blade or a turbine 19. The shaft 20 is inserted through a bearing 21 and is rotatably attached by a drive device 22 (motor). In addition, 23 is a flavor liquid.

Raw garlic was separated into small bulbs (fruit flesh), 100 g of this was taken, and this was put into the heat-resistant glass container 1 of the above-mentioned flavor liquid production apparatus, and after sealing, 250 w of heating device 17 (" Mantle heater, AFR-5 "(manufactured by Daishin Denki Co., Ltd.) is heated from the bottom, and the stirring shaft 20 is rotated at 30 rpm to start the collection after gas generation is recognized and the gas is generated in the dry distillation can. Gas temperature is 95-105 ℃
Colorless transparent section (0-40
Minute division, first distillate), then 105-250 generated
Forcibly categorize the gas having a light yellowish brown color at ℃ (41 to 60 minutes, middle distillate), and the dark brown color at 250 ° C or higher (division to 61 to 70 minutes, post-distillate). And then the flavor liquid was collected. A sensory test was carried out on the strength and preference of the scent of the thus obtained flavor liquid. The results are shown in Table 1.

The sensory test was carried out by a scoring method by 10 trained panels having discrimination ability, and the strength of the scent was 5 stronger than raw garlic and 4 slightly stronger.
No change is evaluated as 3, weakness is evaluated as 2 and weakness is evaluated as 1, and the favorableness is 5 points, 4 points are preferable, 3 points are not changed and slightly inferior to the scent of raw garlic. 2 points, inferior 1 point,
The average value is shown.

[0018]

[Example 2] Raw garlic was separated into small bulbs (flesh) and dried with hot air at a temperature of 80 ° C for 3 hours to obtain a water content of 27%.
To obtain dried garlic. 100 g of this dried garlic was put into the heat-resistant glass container 1 of the above-mentioned flavor liquid production apparatus, and after sealing, heated from the bottom by a heating device 17 (“Mantle heater, AFR-5” manufactured by Daishin Denki Co., Ltd.) of 250 w. Then, after the generation of gas was recognized, the temperature was measured with the temperature measuring element 5 with time. The temperature of the gas rapidly rose to 105 ° C. or higher after the gas generation, and a pale yellow gas was generated. Collects and cools gas (category from 0 to 30 minutes after gas generation, middle distillate), and collects and cools dark brown gas (category from 31 to 40 minutes after that, middle distillate). And collected as a flavor liquid. A sensory test was carried out on the strength and preference of the scent of the thus obtained flavor liquid. The sensory test was evaluated by the above scoring method. The results are summarized in Table 1.

[0019]

[Table 1]

As is clear from these results, when garlic is used as the raw material, the first distillate has a scent peculiar to raw garlic,
The middle distillate has an appetizing savory garlic aroma,
Then, it is found that the post-distillation liquid gives a flavor liquid having a strong smoky garlic scent. Moreover, when dry garlic having a water content of 27% is used as a raw material, the middle distillate fraction can be collected in a short time. And it turns out that the flavor liquid which has a more fragrant garlic scent is obtained.

[0021]

[Example 3] In the method for producing a garlic flavor liquid of Example 1 described above, 100 g of "raw burdock cut into a cubic shape having a side of 5 mm" is used instead of 100 g of "raw garlic". The burdock flavor liquid was prepared in the same manner. This flavor liquid had a rich odor of burdock.

[0022]

[Example 4] The same procedure as in Example 1 was repeated except that 100 g of "cabbage cut into a width of 5 mm" was used instead of 100 g of "raw garlic" in the method for producing a garlic flavor liquid, A cabbage flavor liquid was prepared. This flavor liquid had a rich odor characteristic of cabbage.

[Brief description of drawings]

FIG. 1 is a schematic explanatory view showing a flavor liquid manufacturing apparatus used for obtaining a flavor liquid of the present invention.

[Explanation of symbols]

 1; Heat-resistant glass container, 2; Opening part of the heat-resistant glass container 3; Gas collection communication hole 4; Stirrer communication hole 5; Temperature measuring element 6; Sealing lid 7; Glass tube 8; One end 9; Rubber stopper 10; Other end 11; Jacket 12; Cooling pipe 13; Other end 14; Joint 15; Other end 16; Flavor liquid storage container 17; Heating device 18; Stopper 19; Stirring blade or turbine 20; Stirring Shaft 21; Bearing 22; Drive device for stirring shaft 23; Flavor liquid

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Emiko Yamazaki 339 Noda, Noda City, Chiba Prefecture Kikkoman Corporation (72) Inventor Katsumi Yuasa 339 Noda, Noda City, Chiba Prefecture Kikkoman Corporation

Claims (4)

[Claims] 1. A flavor liquid prepared by placing vegetables in a closed container, heating the mixture with stirring, collecting gas generated at that time, and liquefying it as a cooling liquid. 2. The flavor liquid according to claim 1, wherein the vegetables are Allium vegetables. 3. The flavor liquid according to claim 1, wherein the vegetables are cabbage. 4. The flavor liquid according to claim 1, wherein the vegetables are burdock.