JPS58162258A - Making method for liquid spice - Google Patents

Abstract

PURPOSE:Naturally occurring spices are dipped in a specific middle-sized chain fat oil to extract their useful ingredients to give a liquid spice, thus giving a liquid spice permitting its use for a long period of time, because of its high storage stability. CONSTITUTION:Naturally occurring spices such as peppers, laurel leaves and others are dipped in a middle-sized chain fat oil selected from middle-sized chain fatty acid trigrycerides and triglycerides obtained by partial ester interchange of middle-sized chain fatty acid triglycerides with another food oil to extract their useful ingredients in the form of a liquid spice. The fat oil may contain ethanol, other food oil or water-dispersible emulsifier.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a liquid spice that has good storage stability and can withstand long-term use.

Spices are obtained from the seeds, fruits, flowers, bark, leaves, roots, etc. of plants and have a pungent aroma.
It gives flavor to food and drinks, increases appetite, and aids in digestion and absorption. Spices can be broadly classified into natural spices and processed spices depending on the form in which they are used. Natural spices are commonly used by drying, crushing, and sterilizing raw materials from plants, but their components quickly dissipate and if stored in poor storage conditions, they quickly cease to function as spices. Processed spices are products that have improved these drawbacks and have been made into a form that can be used for food processing.

In the past, much research has been conducted to obtain processed spices that can stably retain their active ingredients and are easy to use.In general, natural essential oils obtained by steam distillation and solvent extraction from powdered natural spices, Extracted spices processed into various forms, such as coated spices made by emulsifying, spraying, and drying these; glucose, salt, dextrose, etc.; Adsorption type spices adsorbed on IJ, etc.; surfactants for food additives and edible oils. Processed spices such as emulsified spices and liquid spices dissolved in alcohols, vegetable oils, etc. are provided.

However, these processed spices cannot be said to be stable for a long period of time, and if edible oil or vegetable oil is used as the processed material, if left unattended, the spices will gradually polymerize the oil and fat, and the viscosity will gradually increase during use. There are some that occur and become unusable. For example, chili oil (chili oil) used for general household and commercial purposes is made by soaking or dissolving chili peppers or the active ingredients of chili peppers in sesame oil or rice bran oil, but it gradually becomes sticky during use and becomes unusable. As it ages, its spicy ingredients are gradually lost.

Therefore, the present inventor conducted intensive research to improve the above drawbacks and found that when natural spices are extracted with a specific fatty oil, there is less loss of spice components, and the extract does not increase in viscosity during use. 3- They discovered that it can be used or stored stably for a long period of time, and completed the present invention.

That is, the present invention provides natural spices with a medium-chain fatty acid triglyceride and a medium-chain fatty acid triglyceride partially transesterified with other edible oils.
This is a method to produce liquid spices by soaking them in medium-chain fatty oil selected from the group of 100% to 100% and extracting their active ingredients.

Examples of natural spices used as raw materials in the present invention include cilantro, bay leaf, calc, shizuku, cinnamon, chili pepper, clove, cilantro, makino, chili pepper, dill, fennel, ginger, horseradish, toshoshi, nikuzuku, and marjoram. , Western kafshi, red chili pepper, koshiyo, pepper, saffron, 4- sage, save oli, thyme, turmeric, vinilla, anise, onion, garlic, cardamom, caraway, cumin, coriander, nutmeg, mace, paprika and the like.

Although these plants can be used as raw materials, it is generally preferable to use shredded or powdered plants, and essential oils or extracts obtained from these plants can also be used.

In the present invention, the medium-chain fatty acid triglyceride used is one whose constituent fatty acids contain 90% or more of saturated fatty acids having 6 to 10 carbon atoms, and can generally be obtained from coconut oil or the like.

In addition, the edible oils used to partially transesterify medium-chain fatty acid triglycerides are those whose main components are long-chain fatty acid triglycerides with 12 or more carbon atoms, such as palm oil, beef tallow, pork oil, and soybean oil. , wheat germ oil, olive oil, peanut oil, rice bran oil, sesame oil, rapeseed oil and the like. This transesterification is carried out by the well-known method of heating a mixture of 2m or more fats and oils under alkaline catalysis. In this case, the range of the mixing ratio (weight) should be up to 2 times the amount of other edible oil to medium chain fatty acid triglyceride, preferably 1/! It is best to use up to double the amount.

To carry out the method of the present invention, natural spices are soaked in the medium-chain fatty oil described above to extract the active ingredients. Immersion extraction at room temperature ~1
It is preferable to carry out the extraction at a temperature of 50°C, particularly room temperature to 100°C, and the extraction time is not particularly limited. In addition, the amount of medium-chain fatty oil should be equal to or 100 times (by weight) the amount of natural spices, especially 2
~50 times is preferred.

In addition, some natural spices develop a unique flavor through heat treatment, such as the unique burnt flavor of roasted sesame seeds and garlic. It is believed that evaporation of flavor can be minimized by heating chain fatty acid triglycerides or by heating the mixture with a small amount of edible oil to develop flavor, and then immersing it in medium-chain fatty oil. In some cases, it has the effect of enhancing the flavor and aroma of cooking oil after heating.

7- Furthermore, in the present invention, when the above-mentioned medium-chain fatty oil to which ethanol is added is used, the extraction time and extraction rate are improved. In addition, appropriate amounts of other edible oils such as olive oil, peanut oil, rice bran oil, sesame oil, rapeseed oil, and other edible oils that have a unique flavor and are used in cooking can also be blended with the medium-chain fatty oil. This is advantageous when using other edible oils with added flavor.

Additionally, due to its inherent viscosity, medium-chain fatty oils have much better dispersibility in the aqueous phase than edible oils, but adding a small amount of water-dispersible emulsifier to them improves their dispersibility in the aqueous phase. It becomes even easier to use, and the effect as a spice is further enhanced. The water-dispersible emulsifier used here is one that is itself dispersible in water and soluble in fats and oils, such as lecithin, sucrose fatty acid ester,
Edible emulsifiers include monoglyceride and its organic acid ester (lactic acid, succinic acid, tartaric acid, etc.), polyglycerin fatty acid ester, sorbitan fatty acid ester, polyoxyethylene monoglyceride, polyoxyethylene sorbitan fatty acid ester, and the like. The amount of water-dispersible emulsifier added to medium-chain fatty oil varies depending on the type of medium-chain fatty oil and the emulsifier, but considering the flavor or dispersibility of the emulsifier when this product is added to food, it is generally the latter. 0.05 to 5% by weight of the former, especially 0.1 to 3% by weight
It is preferable to add % by weight.

Next, the present invention will be explained in more detail by giving examples and reference examples.

Example 1 Purified medium chain fatty acid triglyceride (manufactured by Kako 7-do ■: trade name Coconat RK: fatty acid composition; caproic acid 0.5
%, caprylic acid 973%.

Cabric acid 2.21) 99.91- at 950 F
Add Z turmeric and further add 300f red chili powder. After standing for 5 hours with gentle stirring, filter to remove red chili powder. Further, ethanol is removed under reduced pressure to obtain 920ffk of lipophobicity. Even when this oleophobic product was left open for 30 days at room temperature, the fluidity did not change at all.

Comparative Example 1 An oleophobic soap prepared in the same manner as in Example 1 except that the medium-chain fatty acid triglyceride was replaced with sesame oil became sticky and unusable after being left open for 10 days at room temperature.

Example 2 Sesame oil No. 309 was added to the oleophobic substance of Example 1 to obtain an oleophobic substance with good aroma and flavor. Even when this oleophobic bottle was left open for 30 days at room temperature, the fluidity hardly changed.

Example 3: The same procedure as in Example 1 was carried out using purified medium-chain fatty acid triglyceride (same as that used in Example 1) and triglyceride obtained by transesterifying sesame oil at a weight ratio of 10:1. Do the following.

11- Even when this oleophobic product was left open for 30 days at room temperature, the fluidity hardly changed.

Example 4 Medium chain fatty acid triglyceride (same as that used in Example 1) IKPf: Heated to 100-110°C, and added allspice 8? , chili pepper 10t1 coriander hut 2t1 cumin 201. Ginger 1 of 1 Fenugreek 20 t 1 Black pepper 10 t 1 Mustard 10 Add each powder mixture of turmeric 401 and stir.After evaporation of water, leave it at room temperature to wait for the flavor to ripen, then go door to door to make a curry flavored composition. obtain.

Example & Medium chain fatty acid triglyceride (same as that used in Example 1) 100F was heated to about 150℃,
Add 200f of shredded ginger to this and stir. When the water evaporates and the ginger turns slightly brown, heating is stopped, and after cooling, 400 t of medium-chain fatty acid triglyceride is added and stirred, and the ginger is separated in a furnace to obtain a ginger-flavored composition. First, 100 tons of chicken fat is heated, ginger is added, and a composition is obtained in the same manner.

Example 6: Heat lard in a 100ft frying pan, add chopped onions and garlic (4:1 ratio), and stir-fry until the whole lard turns dark brown. After cooling, 400 ftl of medium chain fatty acid triglyceride (same as that used in Example 1)
After addition, the mixture is stirred and left to stand, and then the solid matter is separated in a furnace to obtain a composition.

Example 7゜When 3 g of polyoxyethylene sorbitan monooleate (manufactured by Kako Atlas Co., Ltd.: Tween 80) is added to the oleophobic compound of Example 1, it becomes a self-emulsifying type that quickly mixes when added to soy sauce or vinegar. oleophobicity is formed.

Example 8゜Example 4. When making the composition, add soybean lecithin 10t1 sorbitan fatty acid ester (manufactured by Kako Atlas ■; Span 6G) 50% to the medium chain fatty acid triglyceride that is added after cooling.
f'i to obtain a water-dispersible composition.

that's all 15- 367-

Claims (1)

[Claims] 1. Natural spices are immersed in a medium-chain fatty acid oil selected from the group consisting of medium-chain fatty acid triglycerides and triglycerides obtained by partially transesterifying medium-chain fatty acid triglycerides with other edible oils. A method for producing liquid spices characterized by extracting active ingredients. 2. The manufacturing method according to claim 1, wherein the natural spice is previously heat-treated with medium-chain fatty oil or edible oil. & %Pff, wherein the medium-chain fatty oil contains ethanol, other edible oil, or a water-dispersible emulsifier - The method according to claim 1.