JPS5959171A - Extraction of taste and flavor of allium-genus vegetable - Google Patents

Abstract

PURPOSE:To obtain an extract of an allium-genus vegetable, capable of keeping the agreeable fresh taste and flavor stably for a long period, and free from unagreeable odor such as the heat-treatment smell and putrid smell, by treating an allium-genus vegetable with an aqueous solution of a specific hydroxy acid, and extracting with a liquid triglyceride. CONSTITUTION:Raw leaves, stalks, bulbs, etc. of an allium-genus vegetable such as stone-leek, garlic, leek, onion, scallion, etc. is optionally skinned, if necessary, crushed by cutting, grinding, etc., and immersed in an aqueous solution of a 2-6C hydroxy acid such as lactic acid, malic acid, tartaric acid, citric acid, gluconic acid, etc., drained, and extracted with a liquid triglyceride such as safflower oil, soybean oil, rapeseed oil, etc. The obtained triglyceride phase is used as the objective extract.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is stable for a long period of time, substantially free of solid matter, is easy to use, and has no unpleasant page odor such as heating odor or rotten odor. The present invention relates to a method for extracting the flavor of the genus Aleem which can obtain an extract that maintains a desirable fresh flavor.

More specifically, the present invention is characterized in that the Aleem plant is treated with an aqueous solution of oxyacid having a total carbon number of 2 to 6, extracted with the entire liquid triglyceride of the oxyacid-treated product, and the entire glyceride phase is collected. Fresh Aleum plants; U
This invention relates to a taste extraction method.

Plants belonging to the genus Aleum, a member of the Liliaceae family, such as green onions, garlic, chives, onions, and rakkyo, have been used as tonic and nutritious foods since ancient times. There are many people who do not have such odors, and odorless garlic, which completely removes these odors, has also been proposed.

However, on the other hand, the smell of plants belonging to the genus Aleem can be used in cooking meat dishes, fish dishes, various stir-fries, Chinese dishes, soups, etc., eliminating the raw taste of the ingredients and enhancing the flavor of the dishes. It is widely used as a condiment or seasoning in various types of cooking.

Regarding the use of such flavorings and seasonings, proposals have also been made for seasonings using fats and oils as raw materials, such as garlic or onions. These conventional proposals include, as mentioned above, removing the bad odor of the Aleem plant using whole oil or fat, or adding a third substance such as soy sauce as a masking method for the bad odor, and frying to remove the roasted odor. This is a proposal for a method of imparting the same flavor to the raw fish, which lacks the fresh flavor of raw rice, has a very unstable flavor, and gives off a strange odor or putrid odor over time. , it wasn't very satisfying.

The present inventors have investigated the instability of flavor, heating odor, and
As a result of studying a method for extracting the flavor of fresh and shelf-stable plants of the genus Meem without any serious drawbacks such as off-odor such as putrid odor, we found that raw Aleem plants were treated with an aqueous oxyacid solution having a total carbon number of 2 to 6. The obtained treated product is converted into liquid triglyceride.
The inventors have discovered that by extracting the plant with the following methods, and then separating and collecting all of the triglycerides, the fresh and excellent flavor of the raw Aleum plant can be transferred to the frozen triglycerides without any change.

According to the research conducted by the present inventors, by extracting C2-C6 oxyacid-treated aleum plants with liquid triglyceride and collecting the triglyceride phase, unpleasant foreign odors such as heating odor and rotten odor can be removed. without any accompanying
It is possible to obtain an extract that is stable for a long period of time, does not substantially contain solid substances, is easy to use, and maintains the desirable fresh flavor of the Aleem plant, and can be used as a flavoring agent or a flavoring agent, or as a food additive. It turned out to be extremely useful.

SUMMARY OF THE INVENTION Therefore, it is an object of the present invention to provide a method for extracting the ambiguous taste of the Arum proboscis.

The above objects and numerous other objects and advantages of the present invention will become more apparent from the following description.

Examples of plants of the genus Aleem used in the non-inventive method include green onion, Japanese scallion, spring onion, green onion, leek, onion, morning onion, rakkyo, yaichiratsukiyo, takakimurasaki, chive, nohiru, himebiru, garlic, and Examples include all plants selected from the group consisting of toothpicks and garlic (1), and multiple types of these can be used in combination.

The above-mentioned mu-mouth aleum can be used as appropriate depending on the type, but fresh leaves, stems, scales, etc.
If desired, the outer skin may be removed, or the outer skin may not be removed, and if desired, the material may be pulverized by cutting, grinding, etc., and used as a raw material for C7 to C6 oxyacid treatment. At this time, the fresh flavor of plants belonging to the genus Aleem is very unstable, and if the plant is cut or ground, the flavor will be lost relatively quickly due to enzymes in the plant, attached microorganisms, nitrogen, etc. As the change begins,
Cutting and grinding so slightly as to cause such flavor changes is undesirable.

As mentioned above, the subdivision of the raw materials can be appropriately selected to the extent that no change in flavor occurs. For example, fresh leaves, stems and scales of the Aleem aphrodisiac can be used by removing the outer skin or without removing them, and cutting the leaves and stems into pieces of about 0.1 cm to about 5 cIn; For example, in the case of stems, it is either cut into about 20% to about 80%, or the bulbs with the outer skin removed are used as separate grains and/or slices. Mixtures of these can be used.

Conventionally, raw material care 70 heat treatment was generally carried out for the purpose of deactivating enzymes and sterilizing adhering bacteria as described above, but heating completely destroys the fresh flavor of raw Aleem paulownia plants. A serious drawback is that it is rarely lost. However, in the present invention, there is no need for heat treatment as described in 7. For example, the raw material containing at least one C2 to C6 oxyacid can be cut into pieces and relatively quickly processed. For example, by immersion treatment in an aqueous solution, it is possible to eliminate the causes of off-flavors such as inactivation of enzymes in the raw materials and sterilization of attached bacteria, and furthermore, it is possible to completely prevent deterioration during and after the subsequent extraction treatment of flavor components with liquid triglyceride. It is also useful for

Examples of the above-mentioned C, -C6 oxyamino acids used in the method of the present invention include glycolic acid, lactic acid, hydroacrylic acid, α-oxybutyric acid, glyceric acid, tartronic acid, malic acid, tartaric acid, citric acid, gluconic acid, and gluconic acid. Nodelta lactone or a mixture thereof can be exemplified.

Among these, lactic acid, phosphoric acid, tartaric acid, citric acid and gluconic acid or mixtures thereof are more preferred.

If the above-mentioned oxyacid aqueous solution treatment is carried out using a known acid treatment, for example, a straight chain fatty acid aqueous solution typified by acetic acid, the oil-based extract will produce a pungent odor and a foreign odor in addition to the characteristic flavor of the genus Aleum. I don't like it.

When treating with a C2 to C6 oxyacid aqueous solution as exemplified above, the concentration can be appropriately selected depending on the type of raw material, treatment temperature, etc., but for example, about 0.1 to about 10 weight -11
Although the range of pH change can be exemplified, it is preferable that the immersion treatment with the oxyacid aqueous solution be carried out at a pH of approximately 5.
In the following, use can be exemplified in such amounts that it is particularly preferably carried out at a pH of about 2 to about pH 4. In addition, when using the above-mentioned oxyacid aqueous solution for plant materials of the Aleum genus, it is sufficient to use violet that can completely soak the material, but for example, about 1 to about 20 It is possible to show all examples of the amount used in the front part.

Conditions for such immersion treatment include, for example, about θ°C to about 4°C.
Examples of φ conditions such as from about lθ hours to about 2 days at 0°C can be given. The immersion treatment can be carried out under stirring conditions or under non-stirring conditions.

In the present invention, extraction treatment is performed using whole liquid triglyceride of Aleem I/j4 plant material, which has been previously treated with the above-mentioned aqueous C2-C6 oxyacid solution. Such liquid triglycerides include, for example, safflower oil, soybean oil, sunflower seed oil, sesame oil, corn oil, rapeseed oil, rice sugar oil,
Examples include liquid vegetable oils such as olive oil and triglycerides of medium-chain saturated fatty acids, or any mixture of liquid triglycerides such as those exemplified above. Furthermore, any triglyceride that becomes liquid when mixed with the liquid triglyceride described above can be used, such as cacao butter, peanut oil, tsukum oil, lime kernel oil, and coconut oil. Vegetable fats such as oil, animal fats and fats such as beef tallow, pig intestine oil, sardine oil, mackerel oil, tuna oil, cod liver oil, and fish oil can also be used by mixing them with the liquid triglyceride.

Above example. liquid like) IJ r IJya IJ)””r
. In the extraction process, the oxyacid-treated product system treated with the C, -C6 oxyacid aqueous solution as described above is subjected to oxyacid treatment by, for example, decanting, p-filtration, centrifugation, or other appropriate solid-liquid separation means. The treatment can be carried out by taking out the treated plant and bringing the treated product into contact with liquid lydaliseride.

For example, about 0.5 to 100 parts of liquid triglyceride is added to 110 parts by weight of the oxyacid-treated product.
This can be carried out by adding about 20 M parts by weight, preferably about 1 to about 5 parts by weight, and contacting the mixture at about θ° C. to about 40° C. for about 10 hours to about 5 days. During the extraction process, it is sometimes best to stir the body to the extent that it mixes loosely, and vigorous stirring may cause off-odors due to the inclusion of air, or the solid-liquid after the extraction process due to the formation of emulsion. This is not preferable because it makes separation difficult and may cause damage.

Next, the extracted product is subjected to a suitable solid-liquid separation means such as 1-filtration or Q-type centrifugal separation, and the liquid triglyceride chord is separated and collected to obtain fresh Aleame GM.
q Mugen's Nose 1 unextracted 1 Mutsu? Obtainable.

According to a more preferred embodiment of the present invention, the flavor extract obtainable as described above can be used, for example, in diatoms, white clay, activated clay, silica glu, microcrystalline cellulose, powdered P paper, anhydrous After treatment with an adsorbent or dehydrating agent such as sodium sulfate, traces of solids and dissolved water in the flavor extract can be removed, for example by filtration and/or centrifugation. In this way, flavor deterioration, turbidity, and sediment formation over time can be effectively prevented.

The flavor extract according to the present invention maintains the flavor of fresh Aleem plants stably for a long period of time, without the heating odor and characteristic putrid odor that are observed in conventional seasonings made from Aleem plants. Since it is a homogeneous liquid, it is convenient to use and can be mixed with or used in combination with all other seasonings and flavorings. For example, meat dishes, fish dishes, various stir-fried dishes, Chinese dishes,
Can be used for instant noodle soups and sauces, as well as processed meat products such as hamburgers, hams, sausages, bacon, corned beef, and canned meat; oil-based seasonings such as shortening, mayonnaise, and dressings; delicacies and snacks; It can be used extremely effectively as a flavoring agent for frozen delicatessen items.

Furthermore, in addition to being used in the form of an oil, the Aleem extract of the present invention can also be used, for example, in dextone, gelatin,
It can also be used in the form of an emulsion treated with an aqueous solution of a capture colloid such as gum arabic. Additionally, the emulsion may be dried and compressed using an appropriate drying method such as spray drying or freezing, and then used in the form of powder, granules, or charcoal.

Several aspects of the invention will now be explained in greater detail with reference to implementation f+U.

Example 1 Raw garlic (1,000 r cut into approximately 1 cIn, immediately immersed in 2.00 Of a 5% lactic acid water bath solution, and soaked at room temperature for 1 cIn)
After the mixture was left to stand overnight, the milk-13-acid aqueous solution was removed by decantation. Next, add 5,000 f"f of white pressed rapeseed oil to the acid-treated garlic and stir at room temperature.
Extraction was carried out for 2 days with stirring. After the extraction is completed, all solid content is removed by centrifugation, and the obtained oil layer is removed using a device to remove all the separated aqueous layer, followed by centrifugation and F paper filtration to obtain a transparent garlic-flavored extracted oil.4. Got TOOff. This extracted oil had the flavor of freshly grated garlic, and even after storage for 2 months, no turbidity or precipitate was formed, and no change in flavor was observed.

Example: 1,000 liters of raw green onion was cut into pieces of about 3 c1n, and immediately put into 1.50 ml of a 2-tart tartar water solution, and heated at 10°C for 2 hours.
It was soaked for 4 hours. Next, the tartaric acid water bath solution was completely removed by centrifugation, and the acid-treated green onions were mixed with corn salad oil.
, ooor' were added, and stirring was repeated for about 30 minutes every 2 hours, and extraction was carried out at about 30° C. for 10 hours.

-14- After the extraction is completed, the oil layer is collected by decantation, and the residue is separated by 4 steps to remove the separated liquid. I removed it thoroughly.

Next, the oil layer was heated to a diatomaceous temperature of ±100 f' and stirred for about 30 minutes, and then filtered through P paper to obtain 850 ft of bright green onion-flavored oil.

Example 3 Onions were sliced into 1.000 f f 0.5 cm, and immediately placed in a 1.500 f aqueous solution containing 05% citric acid and 0.5% phosphoric acid, and placed in a vortex. Acid treatment was performed for 30 hours. The onions were then placed on a stainless steel wire mesh to remove the acid, and 3.0 oor of Class A fatty acid triglyceride was added to the acid-treated onions obtained, and the onions were extracted at ¥300,000 for 5 days while shaking the entire onion twice a day.

After extraction, the solid matter was removed by centrifugation, and the resulting oil was removed by centrifugation at 3,000 rpm for 10 minutes. 2.5 oor of oil was obtained.

Patent applicant: Hasegawa Perfume Co., Ltd.

Claims (1)

[Claims] 1. Treating Aleem@Publication with an oxyacid hydrochloride having 2 to 6 carbon atoms, extracting the obtained oxyacid-treated product with liquid triglyceride, and collecting the entire glyceride phase. Features: Aleem@Plants' method of producing fresh flavors. 2 The Aleem M [things include green onions, spring onions, spring onions, green onions, leeks, onions, early morning mushrooms, rakkyo, rakkiyo, tamurasaki, chives, nobaru, himhiru, garlic, and toothpicks and VC garlic] The method according to claim 1, wherein the plant is selected from the group consisting of: