JPS58155053A - Concentration of flavor of dried bonito - Google Patents

Abstract

PURPOSE:To concentrate the flavor of dried bonito, etc., with low energy comsumption, in high efficiency, by concentrating the distillate or bottom residue obtained by the evaporation of a mixture of dried bonito and water, using reverse osmosis. CONSTITUTION:Dried bonito, dried frigate mackerel, etc. is mixed with 5-20 times amount of water based on dry weight. The mixture is evaporated at 50- 105 deg.C to obtain the condensed liquid of steam and the evaporation residue liquid. The residue liquid is subjected to the solid-liquid separation to remove the residue of the bonito, etc., and concentrated by the reverse osmosis using an artificial membrane such as cellulose acetate membrane, aromatic polyamide membrane, etc.

Description

[Detailed Description of the Invention] This invention relates to a method for efficiently concentrating liquids and can residual liquids using reverse osmosis, without altering the aroma of the nodules contained in these liquids, and with a small amount of energy. .

Conventionally, aromas extracted from joints have been concentrated by rectification. However, the problem with the aroma obtained by the rectification method is that the composition of the aroma components changes due to alteration due to heating, etc., or due to differences in the gas-liquid partition coefficient, making it different from the original aroma of the joints. there were.

In order to solve these problems, the present inventors investigated various options and found that the reverse osmosis method was used to concentrate the aroma of knots contained in the distillate obtained by evaporation from a hydrated product such as knots, or the remaining liquor in a can. The present invention was completed based on the discovery that these problems are not caused by concentration using reverse osmosis. That is, the present invention
A method for producing a joint aroma, which is characterized in that a condensate of water vapor evaporated from a hydrate of a joint or an extraction residue thereof, a residual liquid thereof, or a mixed liquid of the condensate and the residual liquid thereof are concentrated by a reverse osmosis method. This relates to a concentration method.

The knotweed is, for example, bonito flakes, Soudabushi, and cowtail bushi, and the extraction residue is the residue obtained by extracting a part of the aromatic components from the knotweed. These 9 residues also include residues obtained by extracting flavor components by, for example, hot water extraction.

The amount of water added to the knots or its extraction residue is not particularly limited, but it is preferable to use as little water as possible within the range that can sufficiently extract the aromatic components. Approximately double the amount is suitable.

The evaporation of water vapor is to volatilize the aroma components, and the evaporation temperature is preferably about 50 to 105°C, particularly about 80 to 100°C. The pressure is adjusted to be equal to the water vapor pressure of the hydrate, which is determined depending on the evaporation temperature.

In the present invention, the water vapor condensate, evaporation residual liquid, or a mixed liquid of the condensate and evaporation residual liquid obtained by such evaporation is concentrated. In this case, the condensate may be concentrated as it is, but the evaporation residual liquid must be subjected to solid-liquid separation to remove knot residue before concentration.

Concentration is performed by reverse osmosis, but the equipment, operating conditions, etc. are not particularly limited. That is, the membrane used may be a synthetic membrane such as a cellulose acetate membrane or an aromatic preamide membrane, and the membrane shape may be a flat membrane, a tube type, a spiral type, a hollow fiber membrane type, or the like. Apparatuses developed for these films may be used as they are. The operating conditions, i.e., pressure, temperature, liquid flow rate, etc., can be set appropriately according to the properties of the liquid to be concentrated and the equipment used, and these conditions are within the range adopted in normal reverse osmosis methods. The liquid concentrated by reverse osmosis may be used as a source of aroma. On the other hand, the liquid that has passed through the reverse osmosis membrane may be recycled to the extraction process, or may be used as waste liquid.

The method of the present invention satisfies the extremely difficult requirement of concentrating aromas of arthrophytes while maintaining their high quality, and is particularly effective in deteriorating aromas from liquids that contain aromas in a dilute state, such as water vapor condensate. It is effective in cases where you want to concentrate without sacrificing.

Examples are shown below.

Example 1 1.2 kg of this flour and 14.47 g of water were put into a 30-j capacity jacket-type evaporator, and water vapor was evaporated at a rate of about 5.7 J/hr at a pressure of 300 Tartl and a temperature of about 76°C. Condensate 3.0 kl? and can residual liquid 12.6k
l? I got it.

The remaining liquid in the can was filtered to obtain 9.0 kg of a knot residue removal liquid, and the separated extraction residue was returned to the can. 12 ounces of water in this can! was added and evaporated under the same conditions as the previous time, the entire amount of the remaining liquid in the tank was extracted, the extracted residue was separated, the condensate was 30 liters, and the knot residue removal liquid was 9.0 kl. I got it. Return the extraction residue to the can and repeat the same operation to obtain a condensate of 3.0 k.
g and knot residue removal solution 9, Okg were obtained. The total amount of the obtained condensate and the knot residue removal liquid was combined to obtain 36 kg of knot scent recovery liquid.

Next, the entire amount of this arthropod aroma recovery liquid was concentrated using a reverse osmosis device equipped with a 0.36 m2 spiral-shaped synthetic composite membrane. As for the operating conditions, the pressure is 5゜kl? /c
m2, the flow rate was 1.2 J/min, the liquid temperature was 28°C, and the operating time was about 7 hours.

As a result, 5 kg of the concentrated liquid and 31 of the membrane permeated liquid were obtained. The strength of the scent of the concentrated solution was about 65 times that of the arthropod aroma recovery solution, and there was no change in the quality of the scent.

Example 2 In the evaporator used in Example 1, 1.5 kg of Arakamebushi and 18 kg of water were used.
Insert the pressure at 300 Torr and the temperature at 76°C.
．． Steam is evaporated at a rate of 7 #/h, and the condensate 7,5
kg and 7.5 yu of knot residue removal solution were obtained. Return the extraction residue to the can and add 15% water! was added and evaporated under the same conditions as before to obtain 7.5 kg of condensate and 7.5 kg of knot residue removal solution.
I got kg. Further, the same operation was performed until the condensate was 22
．． I gained 5 kg.

Next, 22.5 kg of this condensate was concentrated using the equipment and conditions used in Example 1 to obtain 3.0 kg of concentrated liquid and 1 membrane permeate.
9.5kl? I got it. The operating time was 3.7 hours.

The aroma intensity of the concentrate was 60 times that of the whole condensate.

Patent applicant: Ajinomoto Co., Inc. Agent Patent Attorney 1) Masahiro Naka

Claims (1)

[Claims] A condensate of water vapor evaporated from a hydrate of a knot or an extraction residue thereof, a residual liquid of the evaporation, or a mixed liquid of the condensate and the residual liquid of the evaporation is concentrated by reverse osmosis. concentration method.