JPH108088A - Extraction of flavor ingredient and production of extract used for food by using the flavor ingredient - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for continuously extracting a flavor ingredient, capable of efficiently recovering the flavor ingredient of a processed fish comprising boiled and dried bonito or boiled and dried sardine, its by-product and a marine product such as tangle as raw materials with a small amount of alcohol in a state extremely reduced in the loss of the flavor ingredient, and to obtain an extract used for foods by using the flavor ingredient recovered by the method. SOLUTION: This method for continuously extracting a flavor ingredient with alcohol under vacuum comprises distilling the alcohol at a low temperature and extracting the flavor ingredients of a processed fish product comprising boiled and dried bonito or boiled and dried sardine, its by-product and a marine product such as tangle with the alcohol in order to inhibit the deterioration of the flavor ingredient. The alcohol or water-containing alcohol charged in a recovery tank C is evaporated at a low temperature under vacuum. The vapor is liquidized with a cooler A and subsequently dropped in an extraction tank B to recover the flavor ingredient of the raw materials. The recovered flavor ingredient is accumulated in the recovery tank C. The repeating of the circulating enables to accumulate all of the flavor ingredient capable of being extracted with the alcohol in the recovery tank C.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for efficiently extracting aroma components and producing a new extract using the same.

[0002]

2. Description of the Related Art Alcohol extraction is generally performed as a method for extracting aroma components. In this method, a raw material such as bonito is immersed in alcohol or hydrous alcohol at room temperature and left standing or stirred. As a result, the fragrance component is eluted into the alcohol or aqueous alcohol solution.
Next, the solution is filtered from raw materials such as bonito and the like, and the fragrance component is recovered through a concentration step.

[0003]

However, it is necessary to use a large amount of alcohol in order to elute all of the processed fish of knots or boiled products, its by-products, and the aroma components of marine products such as kelp into alcohol or a hydroalcoholic solution. Is required, so that the alcohol must be finally removed in the concentration step, and at this time, there is a disadvantage that the fragrance component is also lost. Further, even in the step of filtering the raw material and the alcohol solution containing the fragrance component, it is impossible to collect all the alcohol solution containing the fragrance component, and a considerable amount of the fragrance component is lost here. An object of the present invention is to minimize the loss of fragrance components to solve the above-mentioned drawbacks.

[0004]

Means for Solving the Problems In order to achieve the above-mentioned object, the present inventors have made intensive studies and found that by circulating alcohol under reduced pressure in a closed system and bringing it into contact with knots, the fragrance was reduced. It has been found that components can be efficiently extracted. That is, the invention according to claim 1 relates to processed fish of knots or boiled products, and by-products thereof, and at least one raw material selected from marine products such as kelp in a closed system extractor (under reduced pressure). The alcohol is continuously extracted by circulating (distilling) the alcohol, and the invention according to claim 2 is characterized in that the flavor component extract obtained in claim 1 has a taste obtained from the same raw material. It is characterized by producing an extract for food by adding components.

[0005]

Embodiments of the present invention will be described below with reference to the drawings. In addition, it is desirable that the processed fish of the knots or boiled products to be extracted, and by-products thereof, and marine products such as kelp (hereinafter abbreviated as “knots”) are used after being ground beforehand.

The description of claim 1 is as follows.

FIG. 1 shows an example of an apparatus for aroma extraction according to the present invention. The apparatus is roughly divided into four parts: a cooler (A), an extraction layer (B), a fragrance-containing alcohol solution recovery layer (C), and a heater (D). A pressure control valve (E) is connected to an upper portion of the cooler (A), and is configured so that a desired pressure (reduced pressure) can be set.
Accordingly, the entire extraction apparatus is constituted by a pressure vessel. Also,
The extraction layer (B) is equipped with a basket provided with a mesh at the bottom, and the pulverized raw material is charged into the basket. At this time, the crushed raw material is designed so that it does not escape from the basket.

Next, a method for extracting aroma components of knots using the present extraction apparatus will be described. 1) First, crush the knots and put them together with the basket into the extraction tank (B). 2) Ethanol or 1 as an extraction solvent in the recovery tank (C)
Add at least 0% aqueous ethanol and attach all of (A) to (D). FIG. 1 is a state diagram at that time. 3) Next, a desired pressure (30 to 50) is set through the pressure control valve.
After that, the pressure control valve is closed and the system is closed. 4) Finally, the heater (D) and the cooler (A) are operated. This causes the solvent to boil under reduced pressure, and the vaporized extraction solvent reaches the cooler (A) through the side pipe (B) -1 shown in FIG. The cooled solvent is liquefied and dropped into the extraction tank (B), and at the same time, the aroma component is recovered. The dropped solvent accumulates in the extraction tank (B), and when the liquid level reaches the uppermost part of the siphon (B) -2 shown in FIG. 1, it is recovered in the recovery tank (C) while containing the aroma components. You. 5) This cycle is repeated until all the fragrance components that can be extracted are collected, and the solvent containing a large amount of the fragrance components accumulates in the collection tank (C). FIG. 2 is a diagram showing that the alcohol extraction is being performed cyclically.

Here, the purpose of reducing the pressure in the system is to extract at a low temperature (about 0 to 50 ° C.) in order to prevent deterioration of the aroma components.

Hereinafter, a second aspect will be described.

The flavor components such as knots are different from the flavor components and can be easily extracted and recovered by conventional means such as hot water extraction. After the recovery of the flavor components, the flavor components are extracted with hot water from the residue. A flavor can be obtained by concentration and the like. Further, a flavor extract can be produced by mixing a flavor component with the flavor.

[0012]

As described above, in the present invention, since extraction is repeated with a distilled alcohol solution, there is no fear that the alcohol solution reaches a saturated state due to aroma components, and the extraction operation can be performed with a small amount of alcohol solution. it can. Also,
Since the extraction operation is performed until all flavor components that can be extracted with alcohol are accumulated in the recovery layer (C), there is no need to filter and recover the alcohol solution contained in the knots and the like in the final step. As a result, there is almost no loss of flavor components.

[Brief description of the drawings]

FIG. 1 is a diagram showing a state immediately after the introduction of knots and alcohol in the aroma component extraction device according to the present embodiment.

FIG. 2 is a diagram showing that alcohol extraction is performed cyclically by the fragrance component extraction device in the present embodiment.

[Explanation of symbols]

 1: crushed knots 2: alcohol or hydrous alcohol 3: basket (A): cooler (B): extraction tank (C): recovery tank (D): heater (B) -1: side pipe (B ) -2: Siphon

──────────────────────────────────────────────────続 き Continuation of the front page (51) Int.Cl. ⁶ Identification number Agency reference number FI Technical display location A23L 1/337 102 A23L 1/337 102

Claims (2)

[Claims] (1) Processed fish of knots or boiled products, and by-products thereof, and one or more selected from marine products such as kelp, continuously circulating alcohol or hydrous alcohol under reduced pressure in a closed system. A method of extracting a natural fragrance component by causing the natural fragrance component to be efficiently extracted. 2. A method for producing an extract for food, comprising mixing the natural flavor component obtained in claim 1 with a taste component obtained by subjecting the residue to hot water extraction or the like.