JPS6018380B2 - flavoring agent - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a flavoring agent made of a wood material for flavoring, and its purpose is to impart flavor to various foods and beverages, particularly seasonings, alcoholic beverages, and other foods and beverages. The purpose is to provide a suitable flavoring agent.

Traditionally, flavorings made from wood materials have been made either by using the wood materials as they are, or by heating them under normal pressure or in the presence of acids, alkalis, etc., and then extracting them with water, hot water, alcohol, etc. Are known.

However, in the above-mentioned collection method, the cell walls surrounding the cells (mainly composed of fibers) that make up the wood, the lignin filling structure that is interposed between the cells, and that adheres each cell, etc. Almost unable to escape,
Therefore, it is difficult for the extraction solvent to penetrate into the interior of the wood tissue, making it impossible to sufficiently dissolve the useful flavor components contained in the wood material, and the resulting flavor has a weak aroma, and the balance of flavor components is poor. It was bad.

Therefore, the inventors of the present invention have found that it is necessary to solve the above-mentioned drawbacks.As a result of intensive studies, the present inventors have found that wood raw materials are heated to a level of sand of 3 or more in the presence of saturated steam with a pressure of 4k9/c or higher or superheated steam with a temperature of 151°C or higher. The wood material obtained by heating under pressure and then releasing it suddenly or gradually under lower pressure is a flavoring agent with an extremely excellent flavor, and the flavoring agent can be used in seasonings, alcoholic beverages, Western sweets, and sugar paste. The present invention was completed based on the knowledge that when added to food products such as chocolate, chocolate, etc., or during the manufacturing process of the food products, food products with significantly superior flavor can be obtained.

That is, in the present invention, after heating the Mokuma raw material under pressure of sand of 3 or more in the presence of saturated steam at a pressure of 4k9/gauge or more or superheated steam at a temperature of 15,100 or more, the raw material is heated rapidly or gradually,
This is a flavoring agent made from wood material for flavoring that is released under lower pressure. The present invention will be explained in detail below.

First, the wood material used in the present invention may be any type of tree, but preferably includes white oak, Quercus oak, red oak, beech, oak, oak, maple, cherry, cedar, pine, etc. White oak and Quercus oak are particularly preferred in terms of flavor.

The wood raw material may be used as it is, or it may be made into flakes with a hammer, a slicer, etc., or it may be coarsely crushed with a pulp disc chipper or the like, or it may be crushed with a pulverizer.

In short, the wood material may have any shape as long as it has a size that can be supplied to the pressure heating device. Note that the woody raw material may be used as it is, or may be used after adding an appropriate amount of water if necessary. Next, in the present invention, the above-mentioned wood raw material is put into a pressure heating device, and the pressure is 4k9/g/G or higher, preferably 6 to 20k9/g/g, or saturated steam is used, or the temperature is 151°C or higher, preferably 164°C or higher. After pressurizing and heating at least 3 inkstone sand with superheated steam of ~30 pi○, it is gradually released under lower pressure, for example, atmospheric pressure to obtain a wood material for flavoring, or the above wood material is treated with the above. After being treated under exactly the same pressure and heat treatment conditions, it is suddenly discharged under lower pressure, for example atmospheric pressure, to obtain a flavored expanded wood material. As the above-mentioned pressure heating device, any shape or structure can be used, regardless of whether it is a continuous type or a batch type, and the saturated steam or superheated steam used as the heating and pressurizing medium does not contain air at all. Alternatively, water vapor containing a very small amount of air can be used without any problem.

The wood material obtained by pressure heating or pressure heating swelling treatment as described above is used as a flavoring agent as it is, or after being crushed or crushed by a conventional method if necessary.

Further, it can be used as a flavoring agent by appropriately adding spices, pulps, and others that are commonly used as additives for flavoring agents. Here, the superiority of the flavoring agent made of the flavoring wood material of the present invention as a flavoring agent will be explained with reference to experimental examples.

Example 1 For each test plot, 200 pieces of white oak crushed to about 8 to 12 mesh were placed in a horizontal rotatable perforated cylinder (
The container was placed in a horizontal cylindrical pressure-resistant container (with an inner diameter of 1,500 mm and a depth of 160 mm) and sealed, and the perforated cylinder inside the container was rotated. 2 to 1 as described in Table 1.
After holding each container for 5 minutes at a pressure of 5 kg/g/G,
The lid of the container was suddenly opened to obtain a pressure-heat treated expanded wood material (flavoring agent).

Note that the control (untreated) was white oak crushed to about 8 to 12 mesh. 100 parts of the above pressure-heat treated expanded wood material (flavoring agent) and 1 part of untreated white oak
Add 10 tablespoons of water to each of the 00 pieces, mix in a 20-liter hollow pot, and extract at room temperature for 4 hours.
No. Regarding the furnace liquid (sample) that was filtered with Toyoro paper in 5.
Component analyzes such as extract content and polyphenol content, and sensory tests were conducted by 20 experienced panelists.

The results are shown in Table 1. The extract content and polyphenols were analyzed by the following method, and the sensory test was conducted by the following method.

■ Extract content: Sample 10' was evaporated in advance over a boiling water bath, and then the residue was dried in a dryer at 100°C for 3 hours.
The weight was measured and expressed as the weight of sample 100.

■ Amount of polyphenols: Samples were mixed with Forin-Denis (Fo
lin-Denis) method (published by Nikko Rin Shoin on October 20, 1971, co-authored by Nakabayashi et al., "Browning of Foods and Its Chemistry", No. 84)
(page)). ■ Sensory test: Using a panel of 20 experienced people, the average score was determined by ranking the "coffee-like aroma", which is generally preferred, in descending order of strength (1, 2, 3, 4, 5, 6, 7). It was shown in

Table 1 As is clear from Table 1, 4K9/ground/G (151℃)
The flavoring agent of the present invention obtained by the above-mentioned pressure and heat treatment is 2
It has a higher extract content and polyphenol content than those processed under k9/ground・G (13 is ○), and also has a significantly superior flavor in sensory tests. Furthermore, the processing pressure is 6k9/ground・G ( 164 qo) or more, it becomes even more noticeable.

Next, the flavoring agent of the present invention is prepared by pressurizing wood raw materials to 4
Saturated steam of k9/earth/G or higher or temperature 15100
This is a flavoring agent made from a woody raw material for flavoring that is obtained by heating under pressure of 3 degrees or more in the presence of superheated steam and then releasing it suddenly or gradually under lower pressure. By adding it during the manufacturing process of the food or drink, it is possible to obtain a food or drink with an excellent bluish taste.

Examples of the above-mentioned foods and drinks include flavorings such as soy sauce, miso, and sauces; whisky, brandy, hum, liqueur,
Alcoholic beverages such as sherry, sake, shochu, and fruit wine are suitable, as well as Western confectionery such as butter cream, sponge cake, pound cake, pie, cream puff, donut, and castella; marron glacé, plum boiled in Western liquor, etc. candied products; chocolates such as shell chocolate, solid chocolate, and covered chocolate;

Note that food and beverages are understood in a broad sense, and include, for example, favorite foods such as tea and coffee. The flavoring agent made of the flavoring wood material of the present invention is added in an appropriate amount, for example 0.001% W/W, during the process of producing the above-mentioned food and drink products or the food and drink products from raw materials by a conventional method. ) If added in the above manner, it is possible to efficiently obtain food and drink products with extremely excellent flavor, so the present invention is extremely useful industrially.

Hereinafter, the present invention will be explained in more detail with reference to Examples.

Example 1 Continuous boiling and pressurization of Quercus chips (Tokuko Sho 52)
6k9/water/G saturated steam (164q
o) After pressurizing and heating for 3 minutes, the chips were continuously and rapidly released to atmospheric pressure to obtain pressurized and heated expanded chips 495k9 (operated for 5 hours) at a rate of 99k9/hour, which was then processed into an impact crusher [
[manufactured by Showa Giken Co., Ltd.] to obtain a flavoring agent 423k9.

Example 2 White oak chips were supplied to a continuous pressure heating device (device described in Jiko No. 46-34747) at a rate of 45 kg/hour, and superheated steam (22
After pressurizing and heating for 1 minute at 0), this was sent through a rotary valve to a screen type ventilation cooling device with an air pressure of 8k9/G, which was connected to the nuclear pressurizing and heating device.
The product is cooled to a temperature of 290℃, then continuously released into the atmosphere, and heated under pressure at a rate of 42k9/hour.
5 hours of operation) was obtained, and this was crushed to a particle size of 80 to 100 mesh using an impact crusher (manufactured by Hosokawa Iron Works Co., Ltd.).
Flavoring agent 196k9 was obtained.

Next, reference examples will be shown in which the flavoring agent of the present invention is used in foods and drinks to obtain foods and drinks with excellent flavor.

Reference example: 1 apple 1kg, carrot 1k9, parsley 0.
Slice 2k9, onion 3k9, ginger 0.5k9 and garlic 0.5k9 and put them in a pressure cooker, add 4k9 water, 2k9 sugar and 0.8k9 salt, and simmer under pressure for 120 minutes. I left it alone for an hour.

To this, add and mix 0.2k9 of the flavoring obtained in Example 1, 2 times soy sauce, 2 times sage, 2 times laurel, 2 times pepper, and 2 times thyme, then stewed 6 times a day, and 2.7 times vinegar. A liquid sauce with excellent flavor (acetic acid; 1.5%
W/V, salt; 7.4% W/V, sugar; 16.7% W
/V) 15 pieces were obtained. Next, regarding the liquid sauce obtained as described above (product using the flavoring agent of the present invention) and the liquid sauce made in the same manner as above except that the flavoring agent of Example 1 was not added (control). Table 2 shows the results of a sensory test (tasting by pouring pork cutlets on) using 60 experienced tasting panels. Table 2 ※※ (Significance test): There is a significant difference at a risk rate of 1%.

Reference Example 2 Barley and malt were used as raw materials, and after saccharification and fermentation, distillation was performed twice in a pot still, and the intermediate distillate from the second distillation was collected.

To the intermediate distillation section 3, 10 g of the flavoring agent obtained in Example 1 was added, and after steeping for one month, the residual liquid was removed. Ethyl alcohol for brewing and water were added to this infusion so that the alcohol concentration was 42% (V/V), and a product (whiskey) with excellent flavor was obtained by filtering and blending in a conventional manner. Ta. Reference Example 3 After adding 100% of the brandy obtained by single distillation of grape wine produced by a conventional method and 600% of the flavoring agent obtained in Example 2, and blending this with 20% of the aged barrel brandy,
After storing it again in barrels, the alcohol concentration is adjusted, filtered, and roasted to create a flavorful brandy (alcohol concentration: 4
0% V/V) was obtained.

Reference example 44 Yuhiro mouth horse mackerel, Kourui shochu 1.5 soy, Example 2
Add 800 g of rock sugar to 10 g of the flavoring obtained and mix.
The mixture was allowed to stand for 2-3 days.

Add the back of the plum lk9 to this, seal it, and store it for about 3 months.
Plum liqueur with good flavor (alcohol concentration: 25%・V)
/V) was obtained. Next, the matte IJ cue obtained as above
A panel of 30 experienced sashizake (Japanese sashizake) people tested the sensory evaluation results for ``Kuru'' (a product using the flavoring agent of the present invention) and ``Kureru'' (control), which was made in the same manner as above except that the flavoring agent of Example 2 was not added. The results of the tests are shown in Table 3. Table 3 ※※ (Significance test): There is a significant difference at a risk rate of 1%.

Reference example: 2 eggs broken into 5 bowls and sugar 600
Flavoring agent 15 obtained in Example 1 was added to the mixture.
Add 20% of the powder and brandy, then add a mixture of 600% of wheat flour and 20% of baking powder in 3 to 4 portions and mix. Add 700% of heated and melted butter to this and mix. Dispense into molds.

This was placed in a regular flame and baked for about IQ minutes to obtain a madeleine with excellent flavor. Reference Example 6 500 pieces of mutton was soaked in barbecue sauce and then baked in an oven, followed by 1 piece of the flavoring obtained in Example 2 and 1 piece of pepper.
By adding soy sauce and fresh lemon juice lcc, Akatsuki mutton with extremely good flavor was obtained.

Claims (1)

[Scope of Claims] 1 Wood raw materials are heated under pressure for 30 seconds or more in the presence of saturated steam at a pressure of 4 kg/cm^2.G or higher or superheated steam at a temperature of 151°C or higher, and then rapidly or gradually heated to a lower pressure. A flavoring agent made of a woody material for flavoring that is obtained by releasing the flavor to the bottom. 2. The flavoring agent according to claim 1, wherein the pressure of saturated steam is 6 to 20 kg/cm^2.G. 3. The flavoring agent according to claim 1, wherein the temperature of the superheated steam is 164 to 300°C. 4. The flavoring agent according to claim 1, wherein the wood species of the wood material is either white oak or Quercus oak.