JPS58121770A - Preparation of extracted spice having improved taste and flavor - Google Patents

Abstract

PURPOSE:To obtain an extracted spice having improved and strong taste and flavor, by extracting natural spice with a mixed aqueous solution of ethyl alcohol and acetic acid having specific concentrations. CONSTITUTION:Ethyl alcohol, acetic acid and water are mixed together to obtain a mixed aqueous solution having an ethyl alcohol content of 5-20% (V/V) and an acetic acid content of 5-15% (W/V). The objective extracted spice can be prepared by extracting a natural spice such as cinnamon, pepper, ginger, etc. with the above aqueous solution of a mixture of ethyl alcohol and acetic acid. Refined Japanese sake, low-class distilled spirits, whiskey, etc. can be used in place of ethyl alcohol, and rice vinegar, fruit vinegar, etc. can be used in place of acetic acid. The amount of the mixed aqueous solution used in the extraction is preferably 1-30pts.wt. per 1pt.wt. of the spice.

Description

Detailed Description of the Invention The present invention is a material for improving flavor by extracting natural spices with a mixed aqueous solution of ethyl alcohol and acetic acid at a specific concentration. There is always a desire to raise the law to a higher level.

The inventors of the present invention have conducted intensive studies to improve the spice tolerance by keeping the amount of spices used constant.As a result, the inventors have found that natural spices are extracted with a mixed aqueous solution of ethyl alcohol and acetic acid at a specific concentration. Then, they found that the flavor of the extracted spice was significantly enhanced, and based on this knowledge, they completed the present invention.

In other words, the present invention uses natural spices! -20% CV/V) of ethyl alcohol and j-7j% (W/V) of acetic acid.

The present invention will be explained in detail below.

First, the natural spices used in the present invention include aromatic spices with a particularly strong flavor such as cloves, cinnamon, nutmeg, allspice, bay leaf, celery seed, fennel, coriander, thyme, and sage, and pungent spices such as perapa and ginger chili pepper. Examples include pungent spices for coloring, and coloring spices for coloring, such as paprika and turmeric. These may be natural original products, but pulverized products are preferred. These are also used as extracted spices,
Depending on the purpose, you can select and use more than one species.

Next, the solution used to extract these spices is jN2θ
% (V/V') of ethyl alcohol j ~ 15% (
This is a mixed aqueous solution containing acetic acid of W/V). It is extremely important to use a mixed aqueous solution with a specific concentration.
It is difficult to extract a balanced, strong, and excellent aroma using only one aqueous solution.

These will be explained below using experimental examples.

Experimental example 1 10v of powdered natural spice (cloves); 3 of 5 A to C
Divided into categories, category A contains 9% ethyl alcohol (V/
V) -A mixed aqueous solution of acetic acid/7% (W/V), a single aqueous solution of 9% ethyl alcohol in the B category, and a single aqueous solution of acetic acid/θ2 in the C category, each at 200%
and extracted for 3 days with stirring under sealed conditions.
Three types of extracts were obtained.

Next, with respect to the above extract A, each of B
When the extract of C or C was subjected to a sensory test by a panel of 20 people, the results shown in Table 1 below were obtained.

From the results in Table 1 and above, it is clear that Category A, which uses a mixed solution of ethyl alcohol (ethanol) and acetic acid, has a better and stronger aroma than Category B, a solution containing ethyl alcohol alone, or Category C, a solution containing only acetic acid. It is.

That is, the present invention is characterized in that ethyl alcohol and acetic acid are used simultaneously, and the effects of the present invention cannot be obtained even if other organic acids are used in place of acetic acid. For example, spices were extracted with various mixed aqueous solutions consisting of ethyl alcohol and various organic acids, and a sensory test was conducted to determine the aroma, pleasantness, and strength of the resulting extracts. Compared to organic acids such as citric acid, tartaric acid, and malic acid, acetic acid has a much better extracting effect on the aroma of spices when combined with ethyl alcohol, and is an extract with excellent aroma and strong aroma. was gotten.

In addition, the ethyl alcohol concentration of the mixed aqueous solution is j ~ 201
16 (, V/v') is also extremely important,
If the concentration is too high, the resulting spice extract will have a strong ethyl alcohol odor, giving it an aroma different from that of spices; However, only an extract with poor flavor can be obtained. In addition, the acetic acid concentration of the mixed aqueous solution was adjusted to 5~/j% (
W/V) is also extremely important; if the concentration is too high, the resulting spice extract will have a strong acetic acid odor, giving it an aroma different from that of spices. On the other hand, if it is too low, only an extract with poor flavor will be obtained.

That is, even if spices are extracted using a mixed aqueous solution containing too much or too little concentration of ethyl alcohol and acetic acid, the flavor of the extracted spice cannot be significantly enhanced as in the present invention.

J-20% (V/V
) of ethyl alcohol and! ~/jchi (W/V)
In the mixed aqueous solution containing acetic acid, in place of ethyl alcohol, refined sake, synthetic refined sake, turbid sake, baijiu, ajirin, shochu, whiskey, brandy, rum, gin, etc. can be used within the above alcohol concentration range, In the mixed aqueous solution, as the acetic acid, various brewed vinegars such as rice vinegar, fruit vinegar, and grain vinegar, and synthetic acetic acid aqueous solutions can be used within the acetic acid concentration range described above.

Next, the mixed aqueous solution used for extraction has a ratio of 7 to 30% relative to the spice.
It is preferable to use 70 to 20 times (W/W')%. If the amount used is too large, the concentration of the spice will be relatively low, requiring means such as concentration afterwards, which is not economical, while if the amount is too small, the aroma of the spice cannot be extracted sufficiently.

Next, the extraction operation may be performed in either a closed tank or an open tank, but a closed tank is preferable because it can prevent the alcohol, acetic acid, and extracted aroma from escaping.

Extraction conditions include continuous stirring for ~r days, especially for 3 ~
A period of 1 day is preferred, and in the case of occasional stirring, a period of lθ to ≠θ days, especially /j to 30 days is preferred. That is, when extracting spices under continuous stirring conditions, the increase and decrease of flavor components in the extract over time was investigated using gas chromatography analysis, and it was found that the extract was /-r.
An increase in flavor components was observed in the range of 3 to 6 days, and an increase of approximately 3 times in flavor components was observed especially in the range of 3 to 6 days. In addition, when the spice extraction operation is performed with occasional stirring (e.g., 7 times per 2≠hours), an increase in flavor components is observed in the extract after 10-≠θ days, and especially between /j and 30 days. A significant increase in flavor components was observed.

The extraction temperature at this time is preferably 20-50°C, particularly 20-30°C.

In this way, according to the present invention, extracted spices with significantly enhanced flavor can be obtained. The extracted spice obtained by the method of the present invention may be used as a seasoning having a spicy taste as it is, but depending on the purpose and use, it may be added to monosodium glutamate, sodium inosinate, etc.
It may also be mixed with seasonings such as soy sauce, seafood extract, meat extract, and others to produce a spice seasoning product. In addition, it has a strong spiciness and a strong aroma characteristic of spices, so it is particularly effective for Worcestershire sauce, Chuno sauce, and tonka sauce.

Hereinafter, the present invention will be explained in further detail by showing examples.

Example 1 Time 101. Sage/θ2, Fennel 391 Clove 39. Pepper/f1 Cinnamon 30f1 Nutmeg jf and chili pepper 7f were mixed well to prepare blended powder natural spice 769, and ethyl alcohol l0To (V/
V'') and a mixed aqueous solution θ,/l of vinegar (brewed vinegar) mixed with acetic acid concentration of 9% (W/V).
In addition, extraction was performed for j days at 2j°C with continuous stirring under closed conditions to obtain a spice extract.

The extract obtained in this manner had an extremely excellent spiciness.

Application example/Onion root1 carrot! 00? , ) Madopyure/, 2 t was crushed in a cotetrioid mill, about 3 t of water was added, and after mixing uniformly, it was steamed for 1 I-j minutes and filtered through a cloth to prepare a vegetable mother liquor. Salt to this vegetable mother liquor/, OKg,
Molasses T! Shame, brewed vinegar [l no chi (W/V)'J1.2t,
Add 1.7 kg of sugar, add water to make a total volume of 92 tons, heat and dissolve, then add the spice extract obtained in the above example, stir evenly, and flash sterilize at high temperature under airtight conditions. Approximately 1 liter of Worcestershire sauce with a significantly superior flavor was obtained.

On the other hand, for comparison, Worcestershire sauce was produced according to the conventional method. That is, add salt to the vegetable mother liquor prepared as above.
9; Molasses/, j K9, brewed vinegar (10 chi (W7v)
)') I-71, Sugar/, 7 Kq, Example 1 above
The same blended powdered natural spice 7JS', ethyl alcohol rOtd and water were added, stirred uniformly and dissolved by heating to obtain a control Worcestershire sauce approx./θt.

A sensory test was conducted on the taste and aroma of the two types of Worcestershire sauce thus obtained by a panel of 2 people, and the results shown in Table 2 were obtained. The numbers in the table indicate the number of people who passed the test.

Table 3 (Note) *+j Significant difference, **: /% Significant difference From these results, it can be seen that according to the present invention, Worcestershire sauce with excellent flavor can be obtained.

Example Coconut, thyme, sage, celery seed, laurel and cloves were mixed well and table vinegar (brewed vinegar) was added to the mixed aqueous solution θθ-, and while continuously stirring under closed conditions, 2. ! Extraction was carried out for 3 days at t° C. and filtered to obtain extracted spices with highly enhanced flavor.

Application Example Sodium cotamate 39 was added, stirred and dissolved uniformly, salad oil/20tttl was added, stirred uniformly and then sterilized at high temperature to create a salad dressing of the present invention.

On the other hand, for comparison, a salad dressing was prepared according to a conventional method. That is, to 200 ttl of acetic acid aqueous solution mixed with brewed vinegar so that the acetic acid concentration reaches 5% (W/V), the same powdered natural spices as in the above example / 10 ml of 691 industrial ethyl alcohol, 11 common salt, 30 f, 1 sodium glutamate! f and salad oil/2θml were added, stirred uniformly, and instant sterilized at high temperature to prepare a control salad dressing.

Obtained in this way. When we conducted a sensory test on two types of salad dressings in the same way as in the application example,
The results shown in Table 3 were obtained.

This result shows that according to the present invention, a salad dressing with excellent flavor can be obtained.

Table 3 (Note) *: Significant difference

Claims (1)

[Claims] Natural spices, j-20% (V/V) ethyl alcohol and j~/,! A method for producing an extracted spice with improved flavor, which comprises extracting with a mixed aqueous solution containing 1% (W/V) acetic acid.