JPH09135673A - Production of concentrated extract for food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject extract that has fluidity, and can be distributed even in such a condition that the extract does not contain or slightly contain salt and is useful for processed foods of low-salt type by heat or enzymatic treatment of a liquid extract to lower its viscosity, and then by concentrating it. SOLUTION: This method for obtaining a concentrated extract comprises reducing the viscosity of a liquid extract from a raw material to be extracted by heat or enzymatic treatment, and then concentrating the extract to a concentration in which the extract does not rot while retaining its fluidity, for example, to such high concentration as to be approximately 70% in Brix degree. The method is especially effective for liquid extracts by making no use of extract solvents.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a new method for producing a concentrated extract for food.

[0002]

2. Description of the Related Art Food extracts such as livestock meat extract, poultry extract, seafood extract and yeast extract, which are widely used in processed foods, are extracted from raw materials and then concentrated for the purpose of preventing spoilage to have a water activity. Is decreasing. However,
In order to reduce the water activity to less than about 0.9, which is said to be effective in preventing spoilage only by concentrating, it is necessary to concentrate the brix to about 70% or more. In addition to being difficult to concentrate per se due to foaming, the resulting concentrated extract is in a gel state, has poor fluidity, and is difficult to use. Therefore, usually, the degree of concentration is limited to about 40 to 50% of Brix, and 10 to 15% of salt is added to the concentrated one to make the water activity less than about 0.9 to prevent spoilage and It is a product that ensures liquidity.

[0003] However, along with the health-consciousness, and further the low-chloridation of foods, there is a strong demand from processed food manufacturers who desire salt-free extracts. Conventionally, salt-free extracts, except for South American beef extract concentrated to a brix of 80%, were distributed by freezing, or subjected to retort sterilization treatment, aseptic treatment, and the like.

However, such beef extract is a hard gel even at room temperature and has no fluidity at all.
Also, especially in the case of refrigeration, increase in distribution cost, and in retort sterilization treatment, aseptic treatment, etc.
There is a problem that the initial capital investment is large. Here, the retort sterilization process refers to a process of sterilizing under pressure with a sealing packaging material, and the aseptic process refers to a process of filling a sterilized object to be filled into a container that has been sterilized under aseptic conditions. Is well known.

[0005]

Under such a background of the prior art, in the production of concentrated extract for foods, the extract from the raw material is kept at a fluidity while maintaining the fluidity, for example, about 70% Brix. It is an object of the present invention to establish a pretreatment method capable of concentrating to a high concentration as described above.

[0006]

Means for Solving the Problems As a result of intensive studies for solving the above problems, the present inventor has found that an enzyme extract or a heat treatment at a high temperature for a long time can provide an extract for food of a desired quality, that is, a food extract. The present invention has been completed based on the finding that a concentrated extract can be produced.

That is, the present invention relates to a method for producing a concentrated extract for foods, which comprises subjecting an extract from a raw material to a heat treatment or an enzyme treatment to reduce the viscosity and then concentrating the extract.

The present invention will be sequentially described below.

The method for producing the food extract according to the present invention is as follows:
There is no special limitation except for the viscosity-reducing treatment, which is the greatest feature of the present invention, and all the processes including the raw material to be extracted can be based on the conventionally known methods for producing food extracts. As is well known, the raw material to be extracted is
Bone, waste meat, offal, etc. of livestock such as cows, pigs, horses, sheep, goats, etc., about poultry extract, bones, poultry meat, offal of poultry such as chicken, duck, goose, turkey, etc., The seafood extract includes oysters, crabs, scallops, and the like, and the yeast extract includes waste yeast cells, cultured cells, and the like. As is well known, extraction from these raw materials to be extracted is also carried out using an appropriate extraction solvent or particularly without an extraction solvent (see Examples below), and the extract is subjected to treatments such as purification and concentration. Appropriately be added to the product to make a concentrated extract for food products. Incidentally, the present invention is particularly effective when an extraction solvent is not used (see Examples below).

Therefore, the description will be made below centering on the viscosity reduction treatment.

Also in the production method of the present invention, first, the raw material is subjected to an extraction treatment to obtain an extract. This step is no different from that in the usual extract manufacturing method.

Next, the thus obtained extract is subjected to a viscosity reduction treatment.

The heat treatment as the viscosity lowering treatment is, in short, the heat treatment of the above-mentioned extract so that the effect of the present invention of lowering the viscosity can be exerted.
It can be performed by heating at 120 ° C. for 3 to 72 hours. Concentration can also take place during this heating, so that this heat treatment can also partly or wholly serve as the subsequent concentration step.

Incidentally, the present invention is a method for producing an extract which has been treated by utilizing long-time heating, which has been heretofore avoided due to deterioration of quality.

The enzyme treatment as the viscosity lowering treatment is the same as the heat treatment, that is, the enzyme treatment of the extract from the raw material is carried out so that the objective of the present invention, the viscosity lowering effect, can be obtained. Is.

Since the main viscous component produced when such an extract is concentrated is a protein, the enzyme used in the enzyme treatment of the present invention is a food-grade proteolytic enzyme, which is a special enzyme. There is no limit. It goes without saying that the proteolytic enzyme may be in the form of an enzyme preparation containing the proteolytic enzyme as the enzyme active ingredient. Examples of commercially available proteolytic enzymes for food include "Protin PC10" manufactured by Daido Kasei Co., Ltd.

Enzymatic treatment is to act an enzyme on an extract from a raw material so as to achieve the object of the present invention. More specifically, the enzyme is added to the extract and the enzyme is added to the extract. It is to maintain the conditions such as temperature and time of expression.

The extract from the raw material which has been subjected to the viscosity reduction treatment is concentrated to give a concentrated extract for food products. According to the present invention, this concentration operation is extremely easy and the water activity is increased. It is also extremely easy to concentrate the solution until it is reduced to about 0.9 or lower, which is effective in preventing spoilage. In addition, even if concentrated to this extent, the product obtained is still fluid and in no way inconvenient to use.

A measure of fluidity which is not inconvenient to use is 10,000 Cp or less in a B type rotational viscometer. Here, the measurement conditions are 30 ° C. and 30 rpm for 1 minute.

[0020]

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

Example 1 (Enzyme treatment) Frozen chicken broth was subjected to pressure extraction in a pressure steamer at 115 ° C. for 2 hours, and the residue and oil were separated to obtain a Brix 4.7% extract. By taking a part of this extract, adding 0.4% of proteolytic enzyme "Protin PC10" (manufactured by Daiwa Kasei Co., Ltd.) to the solid content, and maintaining it at 50 to 55 ° C for 60 minutes Processed. Then concentrated under reduced pressure, Brix 75%, water activity 0.88, and viscosity 580.
0 Cp (by the viscometer. Measurement conditions are the same as above)
The chicken extract was produced as a prototype (prototype (1)).

For comparison, a control chicken extract was trial-produced in exactly the same manner except that the enzyme treatment was omitted (control prototype).

FIG. 1 shows changes in viscosity and water activity (Aw) when concentrated without treatment with enzyme. As can be understood from this, the viscosity was significantly increased with the concentration, and the concentration could not be increased to more than 40% Brix.

On the other hand, when the enzyme treatment was carried out, the increase in viscosity was slow, the water activity could be concentrated to the target water activity, and the fluidity could be secured. The result is shown in FIG.

Since the prototype (1) has good fluidity at room temperature and no growth of microorganisms other than fungi such as mold, hot filling (this suppresses growth of fungi). It could be distributed at room temperature.

Example 2 (Heat Treatment) The remaining part of the 4.7% Brix extract obtained in Example 1 was heated and held at 97 ° C. for 48 hours and then concentrated under reduced pressure to give 73% Brix and 0 water activity. A chicken extract having a viscosity of 0.89 and a viscosity of 8700 Cp (measured by the viscometer. The measurement conditions are the same as described above) was obtained (prototype (2)).
FIG. 3 shows changes in viscosity and water activity when concentrated after heat treatment. As in the case of the prototype (1), in this case as well, the increase in viscosity was slow, the water activity could be concentrated to the target water activity, and the fluidity could be secured.

Also, the prototype (2) has a good fluidity at room temperature as well as the prototype (1), and there is no growth of microorganisms other than fungi. Therefore, hot filling is performed for the same reason as described above. It was possible to distribute at room temperature.

[0028]

EFFECTS OF THE INVENTION According to the present invention, it is possible to inexpensively produce and supply a concentrated liquid extract for foods that can be distributed at room temperature even with no salt or low salt, and by extension, a low salt type processed food. It became a place where the development of could be done easily.

[Brief description of the drawings]

FIG. 1 shows changes in viscosity and water activity when an extract from a raw material was concentrated without being subjected to a viscosity reduction treatment (Example 1).

FIG. 2 shows a similar change when an enzyme treatment was added (Example 1).

FIG. 3 shows a similar change when heat treatment is applied (Example 2).

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification code Internal reference number FI Technical display location A23L 1/30 A23L 1/30 A 1/31 1/31 Z 1/325 1/325 D 1 / 327 1/327 (72) Inventor Haruki Omura 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa Ajinomoto Co., Inc. Food Research Institute

Claims (2)

[Claims] 1. A process for producing a concentrated extract for foods, which comprises subjecting an extract from a raw material to a heat treatment or an enzyme treatment to reduce the viscosity and then concentrating the extract. 2. A concentrated extract for food, which is produced by the method according to claim 1.