JPH08214827A - Flavoring - Google Patents

Abstract

PURPOSE: To easily obtain a flavoring with rich flavor unique to its stock, by mixing a monosaccharide or disaccharide with a plant body such as coffee beans, gathering the gas generated when the mixture is heated in a closed vessel, and then by chilling and liquefying the gas. CONSTITUTION: A flavor-contg. plant body such as coffee beans is incorporated with pref. 5-15wt.% of a monosaccharide or disaccharide; the resultant mixture is put into a closed vessel 1 and heated by a heating device 17, and the gas generated is chilled and liquefied along with gathering through a condenser 11, thus obtaining the objective flavoring 23 with low smoke odor.

Description

Detailed Description of the Invention

[0001]

The present invention relates to a flavor-containing plant,
For example, flavoring agents obtained from tree nuts (coffee beans, cacao beans, etc.), vegetables (garlic, leek, etc.) or fruits (apples, mandarins, etc.), etc. The present invention relates to a flavoring agent composed of a distillate obtained by collecting a gas to be cooled and liquefying.
These flavorings are effectively used as flavorings for coffee, cocoa, foods containing vegetables, foods and drinks such as fruit juice, seasoning foods, and bath additives, dentifrices and soaps.

[0002]

2. Description of the Related Art Conventionally, as a method for obtaining a flavoring agent, a seasoning, a flavor improving agent or the like from a plant as a raw material, a method of directly squeezing the plant to extract an aroma contained in oil, steam distillation or a solvent is used. Extraction method using the same, a method in which the raw material is heat-treated with edible oil, and the heat-treated product is extracted with carbon dioxide in a subcritical or supercritical state (JP-A-2-20).
No. 0159) is known. However, these methods have drawbacks such as complicated process steps, new means for solvent removal, and non-economical because supercritical carbon dioxide gas is used. First, the present inventors use vegetables and nuts as raw materials, and by carbonizing these,
It has succeeded in easily and efficiently obtaining a flavoring agent having a rich aroma peculiar to a raw material (Japanese Patent Application No. 5-347061 and Japanese Patent Application No. 6-19782), but the flavoring agent is smoke. Because the odor is strong, its use is limited to some extent,
There was room for improvement.

[0003]

DISCLOSURE OF THE INVENTION An object of the present invention is to easily and efficiently obtain a flavoring agent using a flavor-containing plant as a raw material, which has a small smoky odor and a rich aroma peculiar to the raw material. .

[0004]

Means for Solving the Problems The inventors of the present invention have conducted various studies in order to solve the above problems, and as a result, when the flavor-containing plant is put in a sealed container and carbonized, the flavor-containing plant is When mixed with monosaccharides or disaccharides, the resulting dry distillation liquid has a rich aroma peculiar to the raw material and surprisingly has a very low smoke odor, and the dry distillation liquid is effectively used as a flavoring agent. The inventors have found that it is possible, and have completed the present invention based on this finding. That is, the present invention, to the flavor-containing plant, adding a monosaccharide or disaccharide,
It is a flavoring agent obtained by mixing, putting in a closed container, heating, collecting gas generated at that time, and cooling and liquefying.

The present invention will be described in detail below. First, the flavor-containing plant used in the present invention (hereinafter sometimes referred to as raw material) may be any plant containing flavor, and is not limited at all.
For example, coffee beans or the extracted meal, cacao beans, almonds, tree nuts such as chestnuts, fragrant vegetables such as garlic, leek, green onions, ginger, fruits such as apples, mandarins, bananas and melons, or fruits such as the peels. Others, various spices, petals of roses, grains of wheat, potatoes, etc. Of these, particularly when coffee beans are used, a flavoring agent having a strong aroma such as roasted coffee beans, which is very appetizing, and having a very low smoky odor, a flavoring agent having a rich flavor is obtained. It is mentioned as one of the suitable examples of.

The raw materials may be used as they are,
In order to make it easy for the raw material to be sufficiently mixed with the monosaccharides or disaccharides described below, it is desirable to use it after pulverizing or crushing into powder or granules. In addition, it is preferable to use a material obtained by subjecting the raw material to a drying treatment or the like in order to obtain a more concentrated flavoring agent if necessary. And, for those reasons,
It is desirable to use after shredding, crushing or crushing.

Next, the monosaccharides used in the present invention include, for example, glucose, xylose, fructose, mannose, and the disaccharides include sucrose, maltose, lactose, etc., which are used alone. Or may be used in combination.
In addition, if the monosaccharide or disaccharide is not added to the raw material,
The obtained flavoring agent has a strong smoke odor, and when sugars other than monosaccharides or disaccharides such as trisaccharides and polysaccharides are used, the smoker smell of the flavoring agent is slightly reduced. However, since it is insufficient, the flavoring agent targeted by the present invention cannot be obtained. . The mixing ratio of the monosaccharide or disaccharide added to the raw material can be appropriately selected, but is preferably 5 to 20% (W / W based on the dry weight of the raw material).
W), and more preferably 5 to 15% (W / W).
This gives a better flavoring with even less smoky odor. Further, the monosaccharide or disaccharide,
It may be added to the raw material as it is and mixed, but in order to be uniformly added to the raw material, it is preferably dissolved in water and then mixed with the raw material. Further, in order to obtain a more concentrated flavoring agent as necessary, the amount of water used for dissolution should be as small as possible, for example, the concentration of the monosaccharide or disaccharide aqueous solution is 5 to 10 ml of water. It is good to set it to about 20 g.

In order to obtain the flavoring agent of the present invention, first,
Monosaccharides or disaccharides are added, mixed, put in a closed container, and as it is or preferably heated to a high temperature with stirring, first the raw material temperature gradually rises, for example, at a gas temperature of 95 to 105 ° C. Generates a colorless and transparent or white gas (water vapor) from the raw material itself, collects the gas, and liquefy it to obtain a distillate (hereinafter referred to as the first fraction).
At this time, the temperature of the generated gas is maintained at about the above temperature until the water content disappears. Needless to say, if the amount of water derived from the raw material or the amount of water used for dissolving the monosaccharide or disaccharide is small, this initial fraction ends in a short time and the amount of the distillate also becomes small. Then, when the moisture disappears, the temperature of the gas gradually rises, and the gas generated with it gradually changes to yellowish brown. At that time, for example, when a gas in the range of 105 to 230 ° C. is collected and cooled and liquefied, a flavoring agent having a yellowish brown and fragrant peculiar scent is obtained (hereinafter referred to as middle distillate). When the heating is further continued, the raw material begins to carbonize, but when a gas generated at this time, for example, at 230 to 300 ° C. is collected and cooled and liquefied, a flavoring agent having a dark brown color and a rich scent unique to the raw material is obtained. (Hereinafter, referred to as post-distillate).

In the present invention, the temperature range of the generated gas in each of the above-mentioned fractions can be appropriately selected,
It is preferable that the temperature of the generated gas be 95 to 300 ° C. because it has less burning odor. And when the raw material is coffee beans, it is 9
When the range of 5 to 250 ° C. is selected, a flavoring agent having an appetizing savory and rich scent is obtained, which is preferable. The above-mentioned dry distillation operation is carried out under a closed condition. At that time, if necessary, use an oxygen-containing gas such as air or oxygen gas, or an inert gas such as nitrogen gas or carbon dioxide gas so that the raw material is not ashed. May be performed under aeration conditions.

The first-distilled, middle-distilled and post-distilled fractions obtained as described above have different aroma strengths and aroma properties. For example, when coffee beans are used as the starting material, the first-distilled fraction is slightly Coffee scent like green beans, middle distillate has an appetizing savory coffee scent, and post distillate has a strong coffee scent, and both have extremely low smoke odor. Also, other tree nuts such as cacao and almonds, or vegetables,
The tendency is almost the same for fruits and the like, and each of the distillates has a rich scent unique to the raw material used, and a flavoring agent having an extremely small smoke odor can be obtained. And
One of these fractions may be used as a flavoring agent, or a plurality of fractions may be appropriately mixed and used.

As described above, the flavoring agent of the present invention has a rich aroma peculiar to the raw material used and has a very low smoke odor. Therefore, the flavoring agent of the present invention should be selected in accordance with the food and drink or seasoning to be added. If added as a fragrance, it can be used as a scent-imparting, improving or enhancing agent. Further, according to the present invention, a good flavoring agent having a rich scent peculiar to the grain, which has an extremely small smoke odor, can be obtained from a raw material having a weak fragrance such as grains. The obtained flavoring agent of the present invention may be in a liquid form or in a powder form or a granular form adsorbed to powder such as dextrin, and they have a desired aroma intensity. In addition, an appropriate amount can be added to the object to be added and used.

[0012]

EFFECTS OF THE INVENTION According to the present invention, a flavor-containing plant is used as a raw material, and monosaccharides or disaccharides are added thereto, mixed, and subjected to a simple operation such as carbonization, whereby the smoke odor is extremely small, A flavoring agent having a rich scent peculiar to the raw material can be easily obtained. The flavoring agent can be effectively used for foods and drinks, seasonings and the like as an agent for imparting, improving or enhancing the fragrance. In particular, the flavoring agent of the present invention obtained when coffee beans are used as a raw material has a rich rich aroma unique to coffee, such as roasted coffee beans, and has a very low smoke odor. It can be effectively used for aroma enhancement such as straight coffee, canned coffee, paste, powder, and granular (instant coffee). In addition, of course, the flavoring agent of the present invention can be used as a flavoring agent for bath salts, toothpaste, soap, etc. as well as foods and drinks if fruits, cypress, rose petals, etc. are used as raw materials. .

Hereinafter, the present invention will be described more specifically by showing examples.

Example 1 (Flavoring Material Obtained from Coffee Bean as Raw Material by Adding Various Sugars and Distilling and Distilling) A flavoring manufacturing apparatus as shown in FIG. 1 was constructed in order to carry out the present invention. That is, capacity 500
A cylindrical heat-resistant glass container 1 (“separable flask” manufactured by Iwaki Glass Co., Ltd.) with an upper end opening 2 is provided with a gas collection communication hole 3, a stirring rod communication hole 4, a temperature measuring element 5, and a communication hole. The sealing lid body 6 (“Separable Flask Cover” manufactured by the same company) is covered, and airtightly closed with a connecting fitting. Further, the gas collection communicating hole 3 and the one end 8 of the glass tube 7 (inner diameter 10 mm) are airtightly communicated with each other via the rubber stopper 9, and the other end 10 of the glass tube 7 is communicated with the cooling water. One end 13 of the cooling pipe 12 with the flowing jacket 11 is air-tightly communicated with the cooling pipe 12 through a joint 14, and the other end 15 of the cooling pipe 12 is exposed to the flavoring container 16 while the heat-resistant glass container is also provided. A heating device (mantle heater) 17 is arranged at the bottom of the thermometer glass, and the temperature measuring element 5 is hermetically inserted into the heat-resistant glass container from the communication hole 6 through the plug 18 and the stirring rod communication hole 4 A stirring shaft 20 equipped with a stirring blade or a turbine 19 is inserted through a bearing 21 and is rotatably attached by a driving device 22 (motor). The stirring shaft 20 has a hollow tube structure, the upper end of which is connected to an oxygen-containing gas cylinder or an inert gas cylinder (not shown) provided outside, and the lower end is opened into the internal gas phase. And, it is provided so that ventilation is possible. Incidentally, 23 is a flavoring agent.

First, unroasted coffee beans (water content 6.5% (W / W)) were crushed with a crusher and passed through a sieve (20 mesh) having a mesh size of 0.84 mm to obtain a powdery material. Got For each of the test categories shown in Table 1, each of the above-mentioned powdery or granular material 10
10 g each of glucose, xylose, sucrose, raffinose (manufactured by Wako Pure Chemical Industries, Ltd.), and cellulose (manufactured by the same company) per 0 g (dry weight 93.5 g).
Was dissolved or suspended in 10 ml of distilled water, added, mixed, put into the heat-resistant glass container 1 of the above-mentioned flavoring production apparatus, sealed, and then heated to 250 watt, heating device 17
(“Mantle heater, AFR-5” manufactured by Daishin Electric Co., Ltd.) was heated from the bottom. At that time, the number of revolutions of the stirring shaft 20 was set to 30 rpm, heating was performed while stirring, and the gas generated after the generation of gas was recognized (when the gas temperature in the heat resistant glass container reached 95 ° C.) It was collected, cooled and liquefied, and the collection of the flavoring was started.

A colorless and transparent fraction obtained in the temperature range of 95 to 105 ° C. of the gas generated in the heat resistant glass container 1 (dry distillation can) (fraction for 0 to 15 minutes, first fraction) ( About 20
ml), followed by a light tan gas fraction (15-60) obtained in the temperature range of 105-230 ° C.
Min, middle distillate) (about 8 ml), and then generated 2
A dark brown distillate obtained in the temperature range of 30 to 250 ° C (6
Fractions from 0 to 70 minutes, post-fractions) (about 7 ml) were obtained.
The sugar-free category (Comparative Example 3 in Table 1) was the same as the above except that 10 ml of distilled water was added to the coffee beans without adding sugar. In this way, each saccharide was added to coffee beans or only distilled water was added (no saccharide added) and mixed, followed by dry distillation to obtain the first fraction (about 20 ml) and middle fraction of each test category. (About 8m
1) and the mixture of the post-fraction (about 7 ml) were subjected to a sensory test by 10 trained panels having discriminating ability, and the results of examining the scent of each test category are shown in Table 1 as a summary.

[0016]

[Table 1]

As is clear from Table 1, coffee beans
The section obtained by adding glucose, xylose or sucrose (Invention 1, 2, 3) is a trisaccharide (Comparative Example 1).
Or, compared with those of the polysaccharide-added category (Comparative Example 2) or the sugar-free category (Comparative Example 3), the smoke odor is extremely small,
It can be seen that it is a flavoring agent having a sweet and rich savory coffee scent that is appetizing.

[0018]

Example 2 (Example of Adding Flavor to Commercially Available Blended Coffee) The flavoring agents of each test category obtained in Example 1 were added to commercially available blended coffee, and the fragrance after each addition was measured. The comparison was made as follows. A mixture of the first fraction (20 ml), middle fraction (8 ml) and rear fraction (7 ml) of each of the above test categories was added to commercially available canned coffee blends at 0.1% (V / V), respectively. The effect of the addition was examined by a sensory test, with the addition of the flavor added and the flavor not added (as it was as the commercially available blended coffee) as a control. The sensory test was performed by a scoring method by 10 trained panels having discriminating ability, and 5 points were preferable, 4 points were preferable, and no difference was found in the "favorability" of the scent compared with the control. 3 points, 2 points are slightly unfavorable, 1 point is not preferable
Regarding the "strength" of the aroma of coffee, 5 points were strong, 4 points were slightly strong, and 3 points were not different compared to the control.
The evaluation was performed by scoring points, a little weakness was 2 points, and a weakness was 1 point, and at the same time, each panel was evaluated. The results of the sensory test, for the "favorability" of the scent, an average value of the evaluation and a significant difference from the control, and for the "strength" of the coffee scent, the average value, and a summary of each panel Are shown in Table 2. The “classification of flavoring agents used for addition” in Table 2 is the same as the classification in Table 1.

[0019]

[Table 2]

As is apparent from Table 2, each flavor obtained from Example 1 was added to commercially available canned blended coffee at 0.1%.
% (V / V), the flavor of coffee obtained from the category of trisaccharides or polysaccharides was stronger than that of the control, but had a smoky smell and no sugar. When the flavor obtained from the addition category is added, the scent of coffee becomes stronger but the smoke odor becomes stronger, but the preference score is low, whereas the invention category of glucose, xylose or sucrose is low. When the flavoring agent obtained from No. 1 was added, it became a blended coffee with very little smoke odor and a sweet and strong aroma of coffee, and a significant difference was observed at a risk rate of 0.1%, which was preferred. From this, it can be seen that the flavoring agent obtained from the present invention using coffee beans as a raw material is useful as an agent for improving the aroma of coffee or as an aroma enhancer.

[0021]

[Example 3] (Example of mixing ratio of sugar to raw material) Unroasted co-hee beans (water content 6.5% (W / W)) were crushed with a crusher to have an opening of 0.84 mm. A powdery material that passed through a sieve (20 mesh) was obtained. 100g of this powder (9 by dry weight)
3.5 g), the mixing ratio of glucose to the dry weight of the raw material was 0, 5, 10, 15, as shown in Table 3.
Glucose was dissolved in 10 ml of distilled water so as to be 20% and 30% (W / W), added, mixed, and put into the heat-resistant glass container 1 of the flavoring agent manufacturing apparatus described in Example 1, After sealing, it was heated from the bottom by a heating device 17 (“Mantle heater, AFR-5” manufactured by Daishin Denki Co., Ltd.) of 250 watts. At that time, the rotation speed of the stirring shaft 20 was set to 30 r.
pm, heating is performed while stirring, and after the generation of gas is recognized (the gas temperature in the heat resistant glass container is 95 ° C.
The generated gas was cooled and liquefied, and the flavoring material was collected.

A colorless and transparent fraction (fraction for 0 to 15 minutes, first fraction) (20 m) obtained in the temperature range of 95 to 105 ° C. of the gas generated in the dry distillation can (heat resistant glass container).
l), a fraction of a gas having a light tan color obtained in the temperature range of 105 to 230 ° C. (15 to 60 minutes,
Middle distillate) (8 ml), and then 230-
Dark brown fraction (60-7) obtained in the temperature range of 250 ° C.
Fractions up to 0 minutes, post-fractions) (7 ml) were obtained. In the glucose 0% category (Comparative Example 1 in Table 3), glucose was not added, but 10 ml of distilled water was simply added, and otherwise the same operation as above was performed. Glucose was added to coffee beans in various proportions in this manner, or only distilled water was added and mixed, and the initial fraction of each test segment (about 20 ml) obtained by dry distillation as described above was obtained. ), Middle distillate (about 8 ml), and post-distillate (about 7 ml) were mixed, a sensory test was conducted by 10 trained panels with discriminating ability, and the results of examining the scent of each test category were summarized. Is shown in Table 3.

[0023]

[Table 3]

As is clear from Table 3, coffee beans are
The category (Comparative Example 1) to which glucose was not added had a strong smoke odor, while glucose contained 5 to 20% (W /
W) Category of the present invention obtained by addition (Invention 1, 2, 3,
4) has a sweet and rich coffee scent that is extremely appetizing and has little smoke odor.
It can be seen that the% (W / W) -added category (Invention 5) is a flavoring agent having characteristics that smoke odor is extremely small, sweet aroma is strong, and coffee aroma is mild.

[0025]

Example 4 (Example of Adding Flavor to Commercially Available Blended Coffee) The flavoring agents of each test category obtained in Example 3 were added to commercially available blended coffee, and the fragrance after each addition was measured. The comparison was made as follows. First fraction (about 20 ml), middle fraction (about 8 ml), rear fraction (about 7 m) of each of the above test categories
Addition of 0.1% (V / V) to a commercial canned blended coffee and a mixture without addition of a flavor (commercially available blended coffee) as a control, the effect of addition Was examined by a sensory test. The sensory test was performed by a scoring method by 10 trained panels having discriminating ability, and 5 points were preferable, 4 points were preferable, and no difference was found in the "favorability" of the scent compared with the control. 3 points, slightly unfavorable points 2 points, unfavorable points 1 point, and regarding the "strength" of coffee aroma, strong 5 points, slightly strong 4 points, no difference 3 points compared to the control The evaluation was carried out by a method in which a slight weakness was evaluated as 2 points and a weakness was defined as 1 point, and at the same time, each panel was evaluated for each dimension. The results of the sensory test, the "favorability" of the scent, a significant difference test with the average value of the evaluation and the control, the "strength" of the scent of the coffee is the average value, and further the evaluation of each panel A summary is shown in Table 4, respectively. The “classification of flavoring agents used for addition” in Table 4 is the same as the classification in Table 3.

[0026]

[Table 4]

As is apparent from Table 4, the flavor from Example 3 was added to commercial canned blended coffee at 0.1%.
When added, the one obtained by adding the flavoring agent obtained from the section to which glucose was not added had a strong coffee scent but a smoky odor compared to the control, and the preference score was low. On the other hand, the addition ratio of glucose is 5 to 2
When the flavoring agent obtained at 0% was added (invention 1, 2, 3,
4) was preferred because it had no smoke odor, had a sweet and strong balanced aroma of coffee, and had a significant difference at a risk rate of 0.1%. In addition, when a flavoring agent obtained from the category in which 30% of glucose is added (Invention 5) is added, a blended coffee having characteristics that smoke odor is extremely small, sweet aroma is strong, and coffee aroma is mild. And a significant difference was observed at a risk rate of 0.1%, which was preferred. Utilizing such differences in aroma characteristics, for example, a flavoring agent obtained at a glucose addition rate of 5 to 20% is used for coffee, and a flavoring agent obtained from a category to which glucose is added at 30%. Can be used as aroma improver or aroma enhancer for coffee beverages.

[0028]

Example 5 (Example of a flavoring agent obtained from garlic) Raw garlic is crushed by a crusher to obtain a diced crushed product having a side of about 5 mm. The pulverized product is dried to a water content of about 10% with a hot air dryer, 10 g of glucose is dissolved in 10 ml of distilled water and added to 100 g of the dried garlic, and the mixture is mixed. The temperature range of the gas of the rear distillate is 230-
The same operation as in Example 1 was carried out except that the condition was 300 ° C. to obtain an initial distillate fraction (22 ml), a middle distillate fraction (8 ml) and a post distillate fraction (7 ml). And, the first fraction has an aroma such as when boiling raw garlic, the middle distillate has a mellow roasted aroma that is appetizing, and the latter distillate has a rich roast characteristic of garlic. It has an aroma, and all of them have a very low smoky odor. Therefore, these fractions may be used alone or as a mixture,
For example, when it is used by adding it to foods such as dumplings and ramen soup, it can be effectively used as a garlic aroma imparting agent or an enhancer since it has a very low smoking odor.

[0029]

Example 6 (Example of Flavoring Agent Obtained from Apple) Fresh apple is crushed by a crusher to obtain a diced crushed product having a side of about 5 mm. The pulverized product was dried with a hot air dryer to a water content of about 10%, and 10 g of glucose was dissolved in 10 ml of distilled water and added to and mixed with 100 g of the dried apple. By the same operation as shown in Example 1, an initial distillate fraction (22 ml), a middle distillate fraction (8 ml) and a post distillate fraction (7 ml) were obtained. The initial fraction has a refreshing aroma peculiar to apples, the middle distillate has a flavor like roasted apples, and the latter distillate has a rich roasted apple-like aroma peculiar to apples. There is very little smoke odor.
From this, if these fractions are used alone or appropriately mixed and used for confectionery such as cakes, since the smoke odor is extremely small, it can be effectively used as a flavor imparting agent for fresh apples. .

[Brief description of drawings]

FIG. 1 is a schematic explanatory view showing a flavoring material manufacturing apparatus used to obtain the flavoring material of the present invention.

[Explanation of symbols]

 1; heat-resistant glass container, 2; opening of heat-resistant glass container 3; communication hole for gas collection 4; communication hole for stirring rod 5; temperature measuring element 6; lid for sealing 7; glass tube 8; glass tube One end 9; Rubber stopper 10; Other end of glass tube 11; Jacket 12; Cooling tube 13; Other end of cooling tube 14; Joint 15; Other end of cooling tube 16; Flavor storage container 17; Heating device 18; Plug 19 Stirring blade or turbine 20; stirring shaft 21; bearing 22; driving device for stirring shaft 23; flavoring agent

 ─────────────────────────────────────────────────── ─── Continued Front Page (72) Inventor Hiromi Okabe, 339 Noda, Noda, Chiba Prefecture, Kikkoman Corporation (72) Inventor, Katsumi Yuasa, 339, Noda, Noda, Chiba, Kikkoman Corporation

Claims (6)

[Claims] 1. A flavoring agent obtained by adding and mixing a monosaccharide or a disaccharide to a flavor-containing plant, placing it in a closed container, heating it, collecting the gas generated at that time, and liquefying it as a cooling liquid. . 2. The flavoring agent according to claim 1, wherein the flavor-containing plant is nuts, vegetables or fruits. 3. The flavoring agent according to claim 1, wherein the monosaccharide or disaccharide is glucose, xylose or sucrose. 4. The flavoring agent according to claim 1, wherein the mixing ratio of the flavor-containing plant and the monosaccharide or disaccharide is 5 to 20% (W / W) based on the dry matter weight of the flavor-containing plant. . 5. A gas of 95 to 300 ° C. is collected.
Flavoring agent described in. 6. The flavoring agent according to claim 2, wherein the nuts are coffee beans.