JPH1014525A - Production of seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a seasoning solution which holds the flavor substance intrinsic in the raw material, contains no insoluble solids and has good taste. SOLUTION: A solid food product or its finely atomized product is dispersed in one or more kinds of liquids selected from water, alcohols and seasonings and the dispersion is allowed to flow down on a vapor-liquid counter-current contacting apparatus which has rotatable cones and stationary cones arranged alternately with an inner structure that the dispersion flows down along the cones in a thin film, while a vapor for extracting the flavor components rises up and a condenser for collecting the flavor component, whereby more than 50% of the flavor components are extracted from the dispersion and collected by condensation. Then, the dispersion residue is clarified and the resultant clear solution is combined with the extract to give the objective clear seasoning solution. Preferably, this clear solution is mixed with the flavor extract in an amount of 50-80wt.%.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a suspension comprising a solid food ingredient or a solid food as a raw material and a finely divided product of the raw material dispersed in one or more liquids selected from water, alcohol and seasoning liquid. Then, the mixture is supplied to a gas-liquid countercurrent contact device to once extract the fragrance component peculiar to the raw material and separate it as an extract of the fragrance component. Thereafter, the extract of the fragrance component and most of the fragrance component are removed. The present invention relates to a method for producing a seasoning which has a strong aroma derived from raw materials and does not contain insoluble solids, which is reduced and mixed with a clarified liquid obtained by separating solids from a suspension.

[0002]

2. Description of the Related Art Conventionally, in order to obtain a seasoning having a natural flavor (aroma and taste) or a seasoning having a characteristic flavor of a solid food having a favorable flavor, water and / or a seasoning liquid or the like is used from solid raw materials. The method of extracting with heating and separating solids is well known, and alcohol is also used in combination in order to recover an aroma that is difficult to extract with water and / or seasoning liquid alone. In order to impart a strong aroma, a method of atomizing a solid material as a raw material and dispersing the solid material in a seasoning liquid without separating the solid material is often adopted. However, according to the conventional extraction and separation methods, a part of the fragrance component of the raw material is lost together with the solid to be separated, and the concentration of the fragrance component is reduced and the fragrance is changed to a quality different from the original fragrance.
Further, in the method of dispersing the solid material of the raw material in the seasoning liquid,
Because it contains insoluble solids, it is difficult to manufacture uniform products, and in many applications, for example, there are restrictions on use in seasoning foods such as soups and sauces that lose value if turbid. I have a problem.

[0003]

SUMMARY OF THE INVENTION Under the background of the prior art described in the preceding paragraph, the present invention comprises insoluble solids which retain the natural flavor of natural raw materials or solid foods, and have enhanced flavor and good taste. The aim is to provide no condiments.

[0004]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, the raw material has been converted from a slurry suspension obtained by atomizing a solid raw material using a gas-liquid countercurrent contact device. By incorporating the step of once extracting most of the aroma components, the original aroma of the raw material is retained, and it is found that a seasoning that does not contain insoluble solids with enhanced flavor and good flavor can be obtained. It was completed. That is, the present invention relates to a gas-liquid countercurrent contact device in which a solid food or a suspension obtained by dispersing a finely divided product thereof in a liquid selected from the group consisting of water, alcohol, and seasoning liquid or a liquid composed of two or more liquids is dispersed. Then, 50% or more of the aroma component of the suspension is extracted and separated as an extract by condensing, and after obtaining a clarified liquid from the remaining suspension, the extract is mixed with the clarified liquid. A method for producing a seasoning, characterized in that:

Next, the present invention will be described in more detail. Solid foods that can be applied as a raw material in the present invention include katsuobushi, sababushi, kushi (seaweed) and other seaweeds, celery, parsley, leek, vegetables such as shiitake mushrooms, ginger, garlic, There are seasonings such as pepper, spices, and bone meat and fat of livestock meat such as beef, pork and chicken. These include any of natural fresh products, frozen products subjected to primary treatment such as washing and blanching, and dried products, and are not particularly limited. Among them, they are suitably used for knots, vegetables and the like. These raw materials are washed and cut as necessary.

[0006] Next, wet grinding with one or more liquids or a mixture of two or more liquids selected from water, alcohol, and seasoning liquid in an amount of 1 to 100 times the amount of the raw material,
For a dry product, after dry pulverization, the mixture is mixed with the above-mentioned liquid or mixed solution to obtain a dried product of 5 mm or less, preferably 50
A suspension in which particles of 0 μm or less are dispersed is obtained. The amount of the liquid mixed with the raw material may be set in consideration of the flavor intensity of the raw material, the amount used in the intended use, and the desired flavor intensity. However, if the amount is less than 1 times the amount of the raw material used, it becomes difficult to provide the gas-liquid countercurrent contact device with fluidity. If the amount exceeds 200 times, the recovered aroma is diluted, which is not preferable from the viewpoint of efficiency. As the seasoning in the present invention, HVP, HAP,
Examples include a yeast extract, a protein hydrolyzate such as fish sauce, a fermented seasoning solution such as soy sauce and mirin, and the like. 5 for grinding size
If it exceeds mm, it will be difficult to supply it to the apparatus and uniformly disperse it in the liquid, and the efficiency of extraction of the fragrance component will decrease. If it is 5 mm or less, there is no problem particularly with respect to the introduction into the apparatus and the dispersibility in the liquid if ordinary stirring treatment is performed, and 500 μm is particularly good.

[0007] The obtained dispersion suspension is supplied to a gas-liquid countercurrent contact device to obtain an extract in which flavor components are concentrated. Before being supplied to the gas-liquid countercurrent contact device, heat treatment can also be performed if necessary. Heat treatment conditions may be appropriately selected depending on the raw materials used. The obtained extract contains a high concentration of the original aroma derived from the raw material. As the gas-liquid countercurrent contact device mentioned here, in particular, an internal structure in which a rotating cone and a fixed cone are alternately combined in multiple stages, the liquid to be treated flows down in a thin film form from the upper part, and the gas of the extraction medium rises from the lower part. The rotary cone type gas-liquid countercurrent contact device, which is capable of condensing and transferring the volatiles in the liquid phase to the gas phase and obtaining an extract, is excellent in terms of efficiency and operability. ing. As an example of this device,
An apparatus as disclosed in JP-B-7-22646 is exemplified.

[0008] The operating conditions of the gas-liquid countercurrent contact device are such that as the type of raw material, the concentration and quality of the fragrance component of the suspension, and the amount of the fragrance component extracted increase, the amount of the extract increases. So
It is necessary to adjust according to the flavor concentration of the desired seasoning.
% Or more, preferably 70% or more, more preferably 80%
What is necessary is just to set so that the above may be collected. If the recovery of the fragrance component is less than 50%, the original fragrance cannot be reproduced, which is not suitable for the purpose of the present invention. Although the detailed reason for this phenomenon is unknown, it is presumed to be caused by the imbalance in the extraction balance of the aroma components. The extraction rate of the fragrance component can be easily determined by preparing several levels of the recovered extract of the fragrance component and a diluent of the suspension of the raw material, and functionally comparing the intensity of the fragrance. The processing temperature of the suspension and the gas-liquid countercurrent contact device is preferably 70 ° C. or lower in order to maintain a fresh feeling of the raw material, but is not particularly limited. For the suspension from which most of the aroma components have been removed,
The mixture is heated once in consideration of the dissolving property of the taste component, or is directly subjected to a step of separating solids to obtain a clear extract. The separation operation may be a conventional filtration method or centrifugation method, and a method, apparatus, and conditions suitable for physical properties may be selected.

Finally, the extract of the aroma component is mixed with a clear extract obtained by separating the solid material. Here, the clarified liquid refers to a liquid in which the presence of a solid is not visually recognized. In the mixing, the whole or a part of the clear extract obtained by separating the solid material is reduced and mixed. Preferably, a liquid amount of 50 to 80% by weight, more preferably 65 to 80% by weight of the total amount obtained is reduced and mixed. It is thought that the reason for this is that although the details are unknown, the balance between the flavor component and the taste component slightly changes in a direction in which the flavor component is strengthened, and the flavor inherent in the raw material is more strongly felt organoleptically. By doing as described above, a seasoning in which the original aroma derived from the raw material is maintained and the flavor is enhanced. The seasonings thus obtained can be used directly or as sugar, salt, MSG, nucleic acid Na salt, mirin, soy sauce, HA
After being mixed again with various seasonings such as P and HVP, it can be widely used for processed foods, cooked foods and the like.

[0010]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be specifically described below with reference to examples and comparative examples, but the present invention is not limited to these examples.

[0011]

Example 1 and Comparative Example 1 Granulated crushed bonito 2 mm granular material 1
Parts by weight and 6 parts by weight of water were mixed and wet-milled to a mean particle size of 100 μm with a supermass colloider. The obtained slurry suspension was heated to 60 ° C. and supplied to a gas-liquid countercurrent contact device to recover an extract of the fragrant component in a liquid amount of 3% by weight of 7 parts by weight. The slurry from which a part of the aroma component was removed was filtered through a cloth and celite to separate insoluble solids, thereby obtaining a clarified liquid of 5 parts by weight. The whole amount of the obtained clarified liquid was mixed with the whole amount of the extract of the aroma component to obtain a desired seasoning.

As Comparative Example 1, a slurry suspension prepared under the same conditions as in Example 1 was heated to 60 ° C., filtered through a cloth, and clarified with celite to obtain a seasoning as a comparative product. The seasonings obtained in Example 1 and Comparative Example 1 were each diluted with hot water to 5%, and carefully selected specialized panelists 1
A sensory test of two-point comparison was performed by eight persons. Table 1 shows the results. The present invention was excellent for all items of evaluation.

[0013]

[Table 1]

[0014]

Example 2 After mixing 6 parts by weight of soy sauce, 1 part by weight of sugar and 1 part by weight of mirin, the mixture was heated until just before boiling, 200 parts by weight of water was added thereto, and the mixture was quickly cooled. Thereafter, 1 part by weight of 5 mm granular bonito and 0.5 part by weight of kelp powder are added and dispersed,
Wet milling was performed with a supermass colloid to an average particle size of 500 μm. The resulting suspension was heated to 70 ° C,
The extract was supplied to a gas-liquid countercurrent contact device, and an extract of the flavor component was recovered in a liquid amount corresponding to 15% by weight of the suspension. The suspension was filtered through a cloth, and then subjected to a microfiltration membrane (pore size 1.0 μm).
m) to obtain a clarified liquid of 200 parts by weight. The whole amount of the clarified liquid and the whole amount of the extract were mixed to obtain a clear seasoning with good flavor as noodle soup.

[0015]

Examples 3 and 4 3 parts by weight of water was added to 1 part by weight of freeze-milled bonito having a size of 500 μm or less, and the temperature was raised to 70 ° C. while stirring and mixing. Thereafter, the extract was supplied to a gas-liquid countercurrent contact device, and an extract of a flavor component corresponding to 20% of the total suspension amount was recovered. The suspension was filtered with a cloth and then clarified with a microfiltration membrane (pore size: 1.0 μm) to obtain 2 parts by weight of a clarified liquid. 1.6 parts by weight of the extract corresponding to 80% of the obtained amount and the whole amount of the extract of the aroma component were mixed to obtain a seasoning.

In Example 4, a seasoning was obtained in the same manner as in Example 3, except that the whole amount of the extract clarified by the microfiltration membrane and the whole amount of the extract of the aroma component were mixed. Was. The seasonings obtained in Example 3 and Example 4 were each diluted with hot water at 90 ° C. so as to have a BRIX of 1.0%, and quality evaluation was performed by 16 expert panelists.

Table 2 shows the results. From these results, it was found that Example 3 was particularly superior in quality.

[0018]

[Table 2]

[0019]

Example 5 Freeze and finely pulverized bonito 1 of 500 μm or less
3 parts by weight of water and 0.5 parts by weight of 95% ethanol were added to the parts by weight, and the temperature was raised to 50 ° C. while stirring and mixing. Thereafter, the mixture was supplied to a gas-liquid countercurrent contact device, and an extract of an aroma component corresponding to 30% of the total suspension amount was recovered. The suspension was filtered with a cloth and then clarified with a microfiltration membrane (pore size: 1.0 μm). 50% by weight of the clarified extract was mixed with the total amount of the extract of the flavor component to obtain a seasoning.

[0020]

Example 6 Parsley was cut to a length of 1 cm, and 1 part by weight of the parsley was mixed with 5 parts by weight of water and 4 parts by weight of 95% ethanol. This was wet-milled with a supermass colloider with a clearance of 500 μm and then heated to 40 ° C.
The aroma component was extracted by a gas-liquid countercurrent contact device. As the extract of the aroma component, 50% by weight of the treated suspension was recovered. After the suspension was filtered, 9.5 parts by weight of sorbitol, 0.5 part by weight of citric acid, and 4 parts by weight of sodium chloride were added thereto, and the mixture was heated once, and after cooling, the recovered extract was mixed to give a fresh feeling of parsley. Was obtained.

[0021]

[Example 7] Chicken chaff was placed in pure lard at 180 ° C for 3 hours.
The mixture was heated for 0 seconds, and the cake was crushed. Next, 1 part by weight of water and 10 parts by weight of water were ground and mixed with a mass colloider while stirring to obtain a suspension in which particles of 500 μm or less were dispersed. This was supplied to a gas-liquid countercurrent contact device to obtain an extract of a fragrance component corresponding to 10% by weight of the device. The suspension after the treatment was heated at 90 ° C. for 1 hour, and then the solid was separated.
Salt 1.5 parts by weight, MSG 1.5 parts by weight, nucleic acid Na0.
1 part by weight was added, and the extract of the aroma component previously separated and recovered was mixed to obtain a seasoning having a chicken roasted flavor with a strong roast odor.

[0022]

According to the present invention, it is possible to provide a flavor seasoning which has a high quality aroma derived from raw materials and contains no solid matter. It becomes possible to highly extract the aroma of natural raw materials that could not be completely extracted by conventional extraction means. The seasoning obtained in the present invention is used as a seasoning for general foods, and can easily provide a foodstuff with a richer flavor.

Claims (3)

[Claims] 1. A gas-liquid countercurrent contact device comprising a solid food or a suspension obtained by dispersing a finely divided product thereof in a liquid selected from the group consisting of water, alcohol, and a seasoning liquid, or a liquid composed of two or more liquids. To extract 50% or more of the aroma components of the suspension, and to separate as an extract by condensing, obtain a clear solution from the remaining suspension, and then mix the extract and the clear solution. A method for producing a seasoning. 2. The method for producing a seasoning according to claim 1, wherein 50 to 80% by weight of the clarified liquid is mixed with the extract of the flavor component. 3. A gas-liquid countercurrent contact device, wherein a rotating cone and a fixed cone are alternately combined, and a liquid to be treated flows down from an upper portion to a thin film from a lower portion, and a gas for extracting an aroma component rises from a lower portion. 2. The method for producing a seasoning according to claim 1, wherein the seasoning is a rotary cone tower having a structure and a condensing portion.