JPH11332505A - Production of dry extract, dry product and its utilization - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a dry extract by a drying method capable of drying an animal or vegetable extract in a state holding the original characteristic flavor and taste of the animal or vegetable extract, namely substantially without dissipating flavor ingredients and taste ingredients, as such and without causing thermal deterioration, and to provide a dried product using the dry extract as such as a dry powder extract or compounded with other seasonings, foods, etc. SOLUTION: This method for producing a dry extract comprises drying an animal or plant extract by the use of a vacuum drum drier under conditions of a reduced pressure and a low temperature especially for a short time. Thereby, the dry extract in which the dissipation of the characteristic flavor and taste are not recognized can be produced. The dry extract can prevent the thermal deterioration of the flavor and the taste, and has excellent uniform compatibility and the excellent storage stability of the flavor and taste for a long period. Consequently, a chicken meat extract, etc., which could not having been dried with conventional drum dryers can be dried under vacuum.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a novel dry extract, and more particularly, to drying an animal or plant extract under reduced pressure (including vacuum) and low temperature using a vacuum drum dryer, preferably in a short time. The present invention relates to a method for producing an extract, and a dried product produced by this method, which does not cause thermal deterioration and maintains and retains the flavor and taste peculiar to animal and plant extracts used as a substance to be dried.

[0002] This dried product has excellent long-term storage stability and can be used as a powder seasoning itself. However, since it has excellent uniform blending properties, it can be easily and homogeneously blended and used with other seasonings and various foods. .

[0003]

2. Description of the Related Art Dried products of animal and plant extracts are used as a powder extract by themselves, and are blended and used in other seasonings, and are widely used in soups, curry roux and other seasonings, and foods. Or its use is expected.

[0004] Conventionally, as a method for drying an animal or plant extract, a drying method using a spray drier, a drying method using a vacuum continuous belt drier, a drying method using a freeze drier, and the like have been known.

[0005] Dried products include powders, flakes,
Although it may be in any form such as a sheet, it is often used in the form of a powder, and is itself used or blended as a powder extract with other seasonings.

[0006] All of the dried products according to the above-mentioned conventional methods have some problems. That is, it can be industrially produced, can be manufactured at low cost, does not undergo thermal degradation during drying,
The flavor components and taste components required as extracts do not disappear under dry conditions, that is, they retain the inherent flavor and taste inherent in the animal and plant extracts used as the material to be dried without dissipating. Excellent long-term storage stability (Excellent solubility due to blending in soups, etc.), and excellent mixability that can be easily blended uniformly with other seasonings and various foods However, there is no drying method that satisfies most of these requirements. In the future, not only the homogeneous extract but also a non-uniform extract, for example, an excellent dried product of an animal or plant extract containing a ground plant or a solid component is expected.

[0007]

According to the drying method using a spray drier, it is inexpensive and is preferable in terms of economy, but it suffers from severe thermal deterioration such as loss of flavor and burning odor.
The flavor and taste inherent in the animal and plant extracts of the material to be dried are dissipated and are not sufficiently retained in the dried product, and are insufficient in quality for use as a seasoning product.

[0008] According to the drying method using a vacuum continuous belt dryer, the heat deterioration is small compared with the drying method using a spray dryer, but the drying requires a long time. Therefore, further improvement is needed for use as a seasoning product.

According to the freeze-drying method, the product is particularly excellent in preventing heat deterioration, but has a problem in cost, requires a long time for drying, and is not suitable for mass production. It is difficult to use it conveniently and conveniently.

Under the circumstances described above, as a method for industrially producing a dry extract from an animal or plant extract, the development of an excellent dry extract production method by a practical and simple drying method that can satisfy most of the above-mentioned requirements. Is an issue.

An object of the present invention is to develop a method for producing a dry extract that meets the above-mentioned problems, in particular, it is possible to prevent thermal deterioration, and to dissipate the flavor and taste unique to animals and plants used as dried objects. The flavor and taste components originally possessed by the animal and plant extracts are maintained without loss under the drying conditions, and are dried by a drying method that can be retained. The dried product thus manufactured has excellent long-term storage stability. It is an object of the present invention to develop and provide a method for producing a dry extract which can be uniformly used in other seasonings, foods and the like and which has excellent compoundability, in addition to being used as a powder extract itself.

[0012]

Means for Solving the Problems As a result of intensive studies for solving the above problems, the present inventors have found that animal and plant extracts are dried under reduced pressure and low temperature using a vacuum drum dryer to prevent heat deterioration and prevent burning odor. It can be dried in a short time without dissipating and losing the flavor and taste inherent in animal and plant extracts.
The present inventors have found that a dry extract excellent in long-term storage stability and uniform blending properties is provided, and based on this finding, have completed the present invention.

That is, the present invention provides a method for producing a dried extract, wherein animal and plant extracts are dried by a vacuum drum dryer having a vacuum chamber under reduced pressure (including vacuum), at a low temperature, and more preferably for a short time. The resulting dried extract is used for foods such as other seasonings and soups.

The present invention includes the following inventions. 1. The pressure in the vacuum chamber is at most 100 Torr [T
orr], preferably at most 50 Torr, more preferably at most 30 Torr, even more preferably at most 10 Torr, and the surface temperature of the drum is at most 120 ° C, preferably 100 ° C or less, more preferably 60 to 100 ° C. The above manufacturing method, wherein the temperature is about 90 ° C.

2. The above production method, wherein the animal or plant extract as a starting material is a homogeneous liquid, or a heterogeneous liquid such as a ground animal or plant extract or a solid-containing extract.

3. The water content of the starting animal or plant extract is at least 30% by weight, at most 95% by weight, preferably about 30 to 80% by weight, more preferably 40 to 7% by weight.
The above production method, wherein the amount is about 0% by weight.

4. The starting material animal or plant extract contains an excipient, and its range is preferably the total solids in the starting material (animal or plant extract) to be dried (if the starting material contains heterogeneous solids, the solid Is included in the calculation.) About 10 to 100% by weight, preferably 30 to 50% by weight.
The above production method, which is about by weight.

5. The above production method, wherein the animal or plant extract as a starting material contains a seasoning (such as sodium glutamate), a spice (such as salt), a fat (such as a flavor oil) and / or other additives.

6. A dry extract obtained by the above process and having a moisture content of at most 7% by weight, more preferably at most 5% by weight.

[7] FIG. The above-mentioned dried extract which maintains the flavor and taste unique to animal and plant extracts used for the dried matter, and more preferably has excellent long-term storage stability and / or uniform compoundability.

8. 6. And 7. Seasonings, soups, curry roux and the like containing or using the dried extract of food.

[0022]

Next, the present invention will be described specifically. The method for producing a dry extract of the present invention is a method for drying animal and plant extracts in a short time under reduced pressure (including a vacuum state) and low temperature using a vacuum drum dryer, that is, a vacuum drum dryer having a vacuum chamber. is there. The vacuum drum dryer may be any device that can dry the object to be dried on a drum provided in a chamber that can be decompressed, and may use a known method or a vacuum drum dryer that will be developed in the future (for example, 7-8702 and 7-51502).

A vacuum drum dryer having a vacuum chamber to be used is a double drum dryer provided in a container under reduced pressure (including vacuum). A uniform, paste-like starting material is supplied, a thin film is formed on the surface of the drum heated by the heating medium, and moisture and the like are evaporated at a low pressure and a low pressure under a high pressure. By drying at low temperature for a long time, the expected flavor and taste components are not dissipated and mainly remove the water to be removed, and can be uniformly mixed with various foods such as seasonings with excellent long-term storage stability. It is possible to produce a flaky, sheet-like, or powdery dry extract having excellent compoundability and excellent dispersibility.

More specifically, at the time of production, the starting material is continuously supplied to a double-drum dryer installed in the above-mentioned container under reduced pressure or vacuum, and a thin film-like thin layer is formed on the surface of the drum. Dry products of animal and plant extracts can be continuously produced in a short time under reduced pressure at low temperature.

[0025] The starting material (substance to be dried) used for the method for producing a dry extract of the present invention includes animal and plant extracts.
Any substance containing a water-containing liquid component obtained from animals and plants can be adopted, and the substance containing the liquid component is included in the above-mentioned dried animal or plant extract used in the present invention. The above-mentioned water includes not only water derived from animals and plants, but also water added from the outside when preparing starting materials: animal and plant extracts.

The starting materials include, for example, extracts obtained from poultry and livestock meat, cereals such as corn and tomato, vegetables,
It may be an extract obtained from fruits or other various plants, animals such as ground products, plants, and liquids derived therefrom. Extracts, ground products, and those containing solids such as meat pieces and fruits are also included. Not only one kind of liquid substance but also a plurality of liquid substances, for example, a mixture of a plurality of extracts of different kinds, a certain kind of extract containing solid components (for example, meat pieces, etc.), fruits or parts thereof, animals and plants And those containing grated grease. That is, the starting animal or plant extract of the present invention may contain, in addition to the above-mentioned homogeneous solution, particularly a uniform liquid material mainly composed of an aqueous solution, an aqueous solution partially containing a fat or oil component in a uniform or non-uniform state. And non-uniform liquids such as those obtained by mixing ground materials and solids.

The animal and plant extracts to be dried are preferably chicken and animal extracts such as pork extract and beef extract, fish and shellfish extracts such as bonito extract, agricultural liquids such as corn paste or ground products, citrus fruits after pressing, Other examples include liquids, extracts, and ground products derived from various animals and plants.

The starting animal and plant extracts used in the present invention include the above-mentioned various homogeneous and heterogeneous liquids.
Further, other additives may be included as necessary.
As additives in that case, the following excipients, seasonings such as sodium glutamate, spices such as sugar and salt, fats and oils (solid, liquid) for flavor, etc., preservatives / stabilizers, coloring agents, flavors, etc., It can be included as needed for taste, improvement of physical properties, and other needs.

[0029] Starting materials used in the present invention include drying efficiency and
It is desirable to include excipients in terms of maintaining flavor and taste
New Preferably dextrin, cycling as excipient
Rodextrin, gelatin, salt, etc.
Iclodextrin is more preferred.

When an excipient is used, its content is preferably 10 to 100 with respect to the total solid content of the starting animal or plant extract (if the heterogeneous solid content is included, the solid content is also included in the calculation). %, More preferably about 30 to 50% by weight.

With respect to the water content of the animal or plant extract as the starting material used in the material to be dried, the water content varies depending on the kind of the starting material extract and the preparation method, and may be appropriately selected, but is preferably at least about 30% by weight. At most 9
About 5% by weight, more preferably about 30 to 80% by weight,
More preferably, it is preferable to use an extract (liquid substance) of about 50 to 70% by weight. When heterogeneous solids, excipients and other additives are used, the above-mentioned water content is calculated in a state where the solids and excipients are mixed, and the starting material can be selected and used.

In the vacuum chamber, the range of the degree of pressure reduction under reduced pressure is preferably at most about 100 Torr, and the temperature range at low temperature is preferably at most about 120 ° C.

Regarding the drying conditions, the surface temperature of the drum is
It is preferably at most about 120 ° C., more preferably at most about 100 ° C., and still more preferably about 60 to 90 ° C. The surface temperature of the drum can be set according to the drying temperature of the material to be dried. A reduced pressure steam or hot water is preferably used at about 60 to 90 ° C. as the heat medium therein. The degree of vacuum (vacuum) in the chamber is preferably at most about 100 Torr [Torr], more preferably at most about 50 Torr, further preferably at most about 30 Torr, and still more preferably at most about 10 Torr. is there.

[0034] Short drying time of several seconds to several tens of seconds
Is also one of the characteristics of drying in the present invention,
It was found that the dissipation of flavor and taste can be prevented. That dry
The drying time is at most 2 minutes, preferably 30 seconds or less.
Below, more preferably 10 seconds or less.

As more practically preferable drying conditions, of the drying conditions, the pressure range, the temperature range and the drying time are at most about 50 Torr (more preferably at most about 30 Torr) and at most about 100 ° C. ( The drying is preferably performed for more preferably about 60 to 90 ° C., and for at most one minute (preferably about 1 to 30 seconds).

The rotation speed of the drum used and the thickness of the extract vary depending on the drying conditions.
At a rotation speed of about 10 to 10 rpm, preferably about 1 to 4 rpm,
A dried product having excellent quality can be produced by performing the process with a film thickness as small as possible and about 0.5 mm or less.

The dried extract obtained by the production method of the present invention is to reduce the water content of the dried material to a predetermined amount or less while maintaining the necessary flavor and taste components. In the case where a non-uniform solid content is contained, the solid content is also included in the calculation.) Preferably, the water content is at most 7% by weight, that is, 7% by weight or less, more preferably at most 5% by weight. It is good to dry and manufacture.

[0038] The dried extract produced by the present invention retains the flavor components and taste components inherent in the starting material extract without dissipating under the drying conditions, and further has excellent long-term storage stability. Although it can be used as an extract, it can be easily blended and added to other seasonings and various foods (excellent in mixability), and is expected to be widely used in seasonings and other foods.

Even if the drying method using a drum-shaped vacuum vessel is not a method for forming a thin film-like thin layer on the surface of a drum by drying with a dryer used in the present invention, for example, drying is performed. If the time is on the order of tens of minutes, it is not preferable from the viewpoint of the retention of flavor and taste. From the viewpoint of drying efficiency, it was found that the method of forming a thin film layer on the surface of the drum was excellent.

[0040]

The present invention will be specifically described below with reference to examples and comparative examples.

(Example 1) The chicken extract was dried using a vacuum drum dryer (using an experimental machine VD-0303 manufactured by Katsuragi Industry Co., Ltd.).

A chicken extract was used as an animal and plant extract as a starting material. As a chicken extract, chicken extract was heated with hot water in a pressure cooker to separate solid and oil components.
00 ml was used. The drying conditions are as shown in Table 1. The drying time was 30 seconds.

[0043]

[Table 1] Drying conditions

Comparative Examples 1 and 2 500 ml of the chicken extract used as a starting material in Example 1 was dried using a spray drier (Comparative Example 1) or a vacuum continuous belt dryer (Comparative Example 2). To produce a dried extract.

In the spray dryer method, the temperature at the inlet is:
160-180 ° C; and drying at outlet temperature 90-100 ° C.

Drying conditions with a vacuum continuous belt dryer were 100 to 120 ° C. and drying time was 30 minutes.

(Evaluation Method) Retention of flavor Depends on the degree of maintenance of extract flavor. ◎: extremely good; ○: good; Δ: slightly poor; and ×: poor. 2. Retention of taste Depends on the degree of fresh taste. ◎: extremely good; ○: good; Δ: slightly poor; and ×: poor.

3. Heat deterioration Depends on the degree of burning odor. ：: None; ○: Almost none; Δ: Slightly burnt odor; and ×: Fairly present. 4. Long-term storage stability Depends on the degree of retention of flavor after being left at a temperature of 30 ° C. and a humidity of 60% for 10 days. ◎: almost no change; ○: slightly present; Δ: deterioration odor present;
And x: considerably.

Table 2 shows the results of the evaluation.

[0050]

[Table 2] Evaluation results

From the results in Table 2, it can be seen that the dried extract produced by drying with the vacuum drum dryer of the present invention has a flavor and appearance compared to products dried using other spray dryers or vacuum continuous belt dryers. It was found that the taste retention was excellent, that is, no flavor component or taste component was dissipated or removed at the drying stage. Furthermore, although each product of the comparative example had a burning odor and had a problem in heat deterioration, it was found that the product of the present invention did not show any burning odor and was excellent in heat deterioration. The product of the present invention was also found to be excellent in long-term storage stability.

[0052] Instead of chicken extract, bonito extract 500
The dried extract product was produced in the same manner as in the above example using the same ml, and evaluated in the same manner. With respect to the product of the present invention, very excellent evaluation results were obtained as in the dried chicken extract product.

[0053]

The animal and plant extracts are dried under reduced pressure and low temperature for a short period of time using a vacuum drum dryer, so that the characteristic flavor and taste components inherent in the animal and plant extracts used as the material to be dried are dissipated. It is not recognized at all, and can prevent heat deterioration, and can produce a dry extract excellent in uniform blending property and long-term storage stability of flavor and taste.

As a result, it can be used as a powder extract itself, and can be easily incorporated into seasonings such as soups and curry roux and other foods, and can be widely used as seasonings and foods.

Continued on the front page (51) Int.Cl. ⁶ Identification code FI A23L 1/39 A23L 1/39 3/48 3/48

Claims (8)

[Claims] 1. A method for producing a dried extract, comprising drying an animal or plant extract under reduced pressure and low temperature using a vacuum drum dryer having a vacuum chamber. 2. The method according to claim 1, wherein the pressure in the vacuum chamber is at most 100 Torr and the surface temperature of the drum is at most 120 ° C. 3. The drying conditions wherein the pressure in the vacuum chamber, the surface temperature of the drum, and the drying time are at most 50.
2. The method of claim 1, wherein the temperature is at least 100 ° C. and at most 2 minutes. 4. An animal or plant extract to be dried having a water content of 30.
The method of claim 1 wherein the amount is from about 95% by weight. 5. The method according to claim 1, wherein the animal or plant extract to be dried is not a homogeneous solution. 6. The method according to claim 1, wherein the animal or plant extract contains at least one of excipients, seasonings, fats and oils, and solids. 7. Obtained by the method according to claims 1 to 6,
A dry extract having a water content of at most 7% by weight. 8. A seasoning, soup or other food containing or using the dry extract according to claim 7.