JPH099909A - Fragrance-imparting agent - Google Patents

Abstract

PURPOSE: To obtain a fragrance-imparting agent having the characteristic appetite-stimulating concentrated fragrance of raw materials and suitable as a fragrance-enriching agent for beverages, foods, seasonings, etc., in simple operations comprising putting raw materials such as grains in a closed container, heating the raw materials, collecting the gases generated on the heating operation, and simultaneously liquidizing the collected gases at a low temperature. CONSTITUTION: One kind selected from a group consisting of grains such as rice, beans such as soybeans, fruits such as mandarin orange, and potatoes such as sweet potato, and a vegetable protein hydrolysate solution such as a soy sauce-like seasoning preferably in an amount of 25-35wt.% are put in a closed container 1, and subsequently heated. The generated gases are collected and simultaneously liquidized at a low temperature to obtain the fragrance- imparting agent 23.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a flavoring agent obtained from grains, beans, fruits and potatoes as raw materials. This flavoring agent is suitably used as an aroma enhancer for various foods and drinks, seasonings and the like.

[0002]

2. Description of the Related Art In recent years, various synthetic flavors have been developed with the diversification of eating habits and westernization, but the natural flavors are very few and the roasted rice slightly used for favorite beverages such as brown rice tea. (JP-A-48-56842) and roasted rice powder (JP-A-2-215356) are only known.
No other flavors using cereals, beans, fruits and potatoes are known.

[0003]

However, when roasted rice and roasted rice powder are used by being added to various foods and drinks, seasonings, etc., there is a drawback that insoluble solid matter derived from raw rice remains as a precipitate. Have Therefore, the purpose of the present invention, when added and used in foods such as various foods and drinks, seasonings, etc., the insoluble solid matter derived from the raw material does not remain as a precipitate, and further imparts a savory aroma to the food. Or to provide a flavoring agent derived from a natural product that enhances the original aroma of the food.

[0004]

Means for Solving the Problems As a result of various studies to solve the above problems, the present inventors put cereals, beans, fruits or potatoes in a closed container and heated, The dry-distilled liquid obtained by collecting the gas generated in, and cooling and liquefying has a rich scent unique to the raw material, and can be effectively used as a flavoring agent, and at that time hydrolyzed vegetable protein such as soy sauce. Based on these findings, the present invention has been completed based on the knowledge that a savory and more preferable flavoring agent having a savory aroma of soy sauce can be obtained by using the liquid in combination. That is, the present invention is a flavoring agent obtained by putting grains, beans, fruits or potatoes in a closed container, heating, collecting gas generated at that time, and cooling and liquefying. Is a flavoring agent obtained by putting grains, beans, fruits or potatoes and a vegetable protein hydrolyzate in a closed container, heating them, collecting the gas generated at that time, and liquefying them as a cooling liquid. .

Hereinafter, the present invention will be described in detail. First, as the raw material used in the present invention, grains such as rice, wheat, sycamore, millet, bran, buckwheat; beans such as soybean, adzuki bean, pea; fruits such as mandarin orange, apple, peach, banana, pineapple; and Potatoes such as sweet potato, potato and taro are mentioned.

The raw material is preferably used as it is or after being dried, and if necessary, after being cut into a suitable size, for example, a rectangular shape having a side of 3 cm or less, preferably 2 cm or less.

As the vegetable protein hydrolyzate to be added together with the above raw materials, vegetable protein raw materials such as soybean, defatted soybean and gluten are (1) koji such as soy sauce koji and bran koji, (2) proteolytic enzyme or ( 3) Hydrolyzed with hydrochloric acid, for example, (1) brewed soy sauce, (2) soy sauce raw material is hydrolyzed with soy sauce koji or proteolytic enzyme in a salt-free or salt-containing manner, and yeast, lactic acid bacteria, etc. And a soy sauce-like seasoning obtained by adding and fermenting, and (3) amino acid solution. The amount of the vegetable protein hydrolyzate added to the above raw materials is 5 to 5
It is 0% by weight, preferably 10 to 40%. More preferably, it is 25 to 35%.

To carry out the present invention, first, the raw material is placed in a closed container and heated as it is, preferably with stirring, to a high temperature. First, the raw material temperature gradually rises, and the raw material itself is colorless and transparent to white. The gas temperature of 95 to 105 ° C. is generated, and the temperature of the generated gas is maintained at a temperature in the above range until the water content of the raw material disappears (the liquid obtained by cooling and liquefying this gas is referred to as the first distillation Called liquid). Eventually, when the water content disappears, the temperature of the gas gradually rises, and the gas generated along with it gradually turns yellowish brown. This 105-25
When a gas of 0 ° C is collected and cooled, a yellowish brown, fragrant and appetizing flavoring agent is obtained (hereinafter referred to as middle distillate). Then, the raw material begins to carbonize, but a gas having a temperature of 250 ° C. or higher generated at this time is collected and cooled to obtain a flavoring agent having a dark brown smoky scent (hereinafter referred to as a post distillate).

Therefore, the temperature of the collected gas 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, a slightly brownish middle distillate, and a dark brown post distillate can be obtained in sequence. it can. And, by the above-mentioned first-distance, middle-distance, post-distillation classification,
Flavoring agents having different scent intensity and scent preference are obtained.

[0011] Specifically, when the harvested raw gypsophila is used as a raw material, the first distillate has a fragrant peculiar syrup,
The middle distillate has a savory scent of syrup and the latter distillate has a strong smoky syrup. In addition, flavoring agents having substantially the same tendency can be obtained for grains such as rice, wheat and buckwheat.

On the other hand, when fruits are used as the raw material, the initial distillate has a scent unique to the raw material with a slightly sour taste, and the middle distillate has an appetizing savory and refreshing scent unique to the raw material. The distillate has a characteristic scent of charred fruit with a strong smoke odor.

On the other hand, in the case of using sweet potato as a raw material, the first distillate has a scent unique to roasted potatoes, the middle distillate has a savory scent of roasted sweet potatoes, and the second distillate has a strong smoky aroma. It has a scent of burnt potato. In addition, flavoring agents having substantially the same tendency can be obtained for potatoes such as potatoes and taros.

On the other hand, when beans such as peas are used as a raw material, a flavoring agent having a similar tendency can be obtained.

As described above, a unique flavoring agent can be obtained depending on the type of cereals, potatoes, fruits or beans 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, a flavoring agent having a scent unique to potatoes can be obtained from a raw material having a very weak aroma such as potatoes.

The flavoring agent thus obtained may be used as it is, but if necessary, vegetable oils such as rapeseed oil, soybean oil, sesame oil, peanut oil, olive oil, rice bran oil, and compounded oils; Animal fats and oils such as beef tallow and lard; dissolved in any edible oil such as edible hardened oil, margarine, shortening, edible processed fats and oils such as medium-chain fatty acid triglyceride, and used as a more suitable flavoring agent it can. Further, a flavoring agent obtained by dissolving it in the above-mentioned edible oil and mixing it with a highly oil-absorbing dextrin in an equivalent weight ratio or more and mixing it into a powder form can also be suitably used as the flavoring agent of the present invention.

[0017]

EFFECTS OF THE INVENTION According to the present invention, grains, beans, fruits or potatoes are placed in a closed container and heated under high temperature conditions to collect gas generated at that time and liquefy it as a cooling liquid. With such a simple operation, it is possible to easily obtain a flavoring agent having an appetizing and rich scent. Further, at this time, by using a protein hydrolyzate together as a raw material, a savory and more preferable flavoring agent having a savory aroma of soy sauce can be obtained.

An apparatus for carrying out the present invention will be shown below,
A specific method for obtaining a flavoring agent with this device will be described.

(Explanation of a flavoring material manufacturing apparatus for carrying out the present invention) A flavoring material manufacturing apparatus as shown in FIG. 1 was constructed.
That is, a cylindrical heat-resistant glass container 1 having a capacity of 500 ml.
(“Separable flask” manufactured by Iwaki Glass Co., Ltd.) has an upper end opening 2 having a gas collection communication hole 3, a stirring rod communication hole 4, and a temperature measuring element 5 and a sealing lid 6 having a communication hole (“separable flask”). Bull flask cover "manufactured by the same company) is covered, and the fitting is hermetically closed. In addition, the gas collection communication hole 3 and the glass tube 7 (inner diameter 1
(0 mm) one end 8 is airtightly communicated via a rubber stopper 9, and the other end 10 of the glass tube 7 and one end 13 of a cooling pipe 12 with a jacket 11 through which cooling water flows are jointed. The other end 15 of the cooling pipe 12 is made to face the flavoring material storage container 16 by communicating in an airtight manner via 14. On the other hand, a heating device (mantle heater) 1 is attached to the bottom of the heat-resistant glass container.
7, the temperature measuring element 5 was airtightly inserted into the heat-resistant glass container from the communication hole 6 through the plug 18, and the stirring rod communication hole 4 was provided with a stirring blade or a turbine 19. The stirring shaft 20 is inserted through a bearing 21 and is rotatably attached by a drive device 22 (motor). Incidentally, 23 is a flavoring agent.

[0020]

Example 1 (Production Example of Flavoring Agents Using Gyakushu) 100 g of the harvested raw Gyoza cypress (seed seeds) was collected, and this was put into the heat-resistant glass container 1 of the above-mentioned flavor producing apparatus,
After sealing, 250 w of heating device 17 (“Mantle heater
, AFR-5 "(manufactured by Daishin Denki Co., Ltd.) and heated from the bottom, and the stirring shaft 20 was rotated at 30 rpm to start collection after gas generation was confirmed and a glass container (dry distillation can) was used.
In the temperature range of the gas generated in the temperature range of 95 ~ 105 ℃, a colorless transparent gas classification (0-40 minutes classification, first distillate), and a light yellowish brown color of 105-250 ℃ generated thereafter. Cooling liquefaction of the gas section (41 to 60 minutes, middle distillate), and the dark brown gas section of 250 ° C or higher generated thereafter (section from 61 to 70 minutes, post-distillate). Then, the flavoring agent was collected by dissolving it in edible oil (medium chain fatty acid triglyceride) dropwise.

The flavors had the following characteristics. The first distillate had the fragrant scent of gypsophilum, the middle distillate had the savory scent of syrup, and the second distillate had the strong scent of syrup.

[0022]

[Example 2] (Production Example of Flavoring Agent Using both Gyoza-shiki and Brewed Soy Sauce) In the production example of the flavoring agent using the gyaku-shiki of Example 1 above, 100 g of jade mai-shu and 30 g of brewed concentrated soy sauce were used as raw materials.
Except for using the above, the same treatment is performed to obtain a flavoring agent having a savory scent unique to Yakitamashu from the first distillate, a savory flavoring scent unique to Yakisamato from the middle distillate, and From the distillate, a smoky aroma and a flavoring agent having a scent specific to Yakidama syrup were obtained.

[0023]

Example 3 (Production Example of Flavoring Agents Using Sweet Potato) 100 g of raw harvested raw sweet potatoes roughly cut into a cube of 5 mm on each side were collected and placed in a heat-resistant glass container 1 of the above-mentioned flavoring apparatus. 250w after putting in and sealing
Heating from the bottom by a heating device 17 (“Mantle heater, AFR-5”, manufactured by Daishin Denki Co., Ltd.), and the stirring shaft 20 was set to 30 rpm to start gas collection after observing gas generation. A colorless and transparent gas section (0 to 40 minutes section, first distillate) obtained in the temperature range of 95 to 105 ° C. of the gas generated in the container (dry distillation can), and 105 to 250 ° C. generated thereafter. Light tan gas category (4
1-60 minutes, middle distillate), and then 250
The dark brown gas at temperatures above ℃ (61 to 70 minutes, post-distillate) was forcibly cooled and liquefied, and the fragrance was collected.

The flavors had the following characteristics. The first distillate had a fragrance peculiar to roasted sweet potato, the middle distillate had a savory scent of roasted sweet potato, and the second distillate had a scent of burnt sweet potato with a strong smoke scent.

[Brief description of drawings]

FIG. 1 is a schematic explanatory view showing a flavoring material manufacturing apparatus used for obtaining a flavoring material 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; flavoring container 17; heating device 18; stopper 19; stirring blade 20; stirring shaft 21; bearing 22 Agitation shaft drive 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 (2)

[Claims] 1. Grains, beans, fruits or potatoes are placed in a closed container and heated to collect gas generated at that time,
Flavoring agent made by cooling and liquefying. 2. One of the group consisting of cereals, beans, fruits and potatoes and a plant protein hydrolyzate are placed in a closed container,
A flavoring agent obtained by heating, collecting the gas generated at that time, and liquefying it as a cooling liquid.