JPS6018383B2 - Food flavor improver - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention has almost no flavor itself, but by adding it to food, it selectively removes unpleasant odors emitted from the food, and also improves the flavor of the original food. death,
The present invention also relates to a flavor improver for improving the flavor of foods by enhancing the taste.

When it comes to fish paste products such as kamaboko, chikuwa, and sausages, depending on the type and freshness of the raw fish, they may exhibit unpleasant properties, so they may not be able to be used as raw materials, or the amount of raw materials may be limited. I had something to do.

Generally, blue-colored fish have a strong fishy odor, and some meats also have a strong odor, so various techniques are used when processing and cooking them, such as boiling chopped ginger or adding lemon juice. Although efforts have been made to remove the odor, such as spraying the odor with water, it has not always been possible to remove the odor sufficiently. Furthermore, when the bag of sweets fried in oil is opened after a long period of time, an unpleasant rancid odor may be emitted, reducing the product value.

In addition, some seasonings (such as miso), green onions, garlic, pickles, and other plant-based foods have strong odors, and the number of people who can eat them is limited.

An object of the present invention is to provide an additive for making the above-mentioned smelly foods easier to eat. The food flavor improver of the present invention is a carbonized distillate of a plant belonging to the Camellia family and has a boiling point of 180 to 200 at 2 m Hg.
The active ingredient is a fraction corresponding to ℃, and it has the following excellent effects.

'11 When this flavor improver is added to animal or vegetable foods that have an unpleasant odor, the unpleasant odor can be effectively removed.

Moreover, although this flavor improver itself has almost no flavor, its addition improves the flavor of food.
And the taste becomes more prominent, and the flavor of the food is improved.
Therefore, the flow rate, processing, manufacturing, and cooking of the food does not cause discomfort to those who handle it, and no odor is emitted during storage in the refrigerator, and in addition, the food can be made delicious. '2
1. It delays the start of food deterioration and effectively removes decomposed products in the early stages of deterioration, thereby slowing down the progress of deterioration and improving the shelf life of foods.

Also, when disposing of leftover food, the generation of bad odors from the waste is reduced. '31 Since unpleasant odors from food are removed, containers containing the food can be easily cleaned and reused.

■ Since the carbonization of camellia plants (especially tea holly) is made up of, it is similar to the human body. (5) Food materials that were previously prohibited or restricted from being edible due to their odor can now be edible.

The carbonized distillate of camellia plants in the present invention refers to the carbonized distillate mainly from the hollyhock parts of camellia plants such as tea, sasanqua, camellia, sakaki, and motsukoku, and its boiling point is 18 cm at 2 m Hg.
It contains flavanols, flavonols, and various other organic compounds, and typically has the following characteristic values.

In a 100 pm aqueous solution, the ultraviolet spectrum shows maximum absorption at 276 m2.

Boiling point is 180-200°C in Hg. Refractive index: n = 1.418 ± 0.02 Optical rotation: Q = 10.007 0.0020 Specific gravity: d
crab=1.025±0.02 (however, refractive index, optical rotation,
The specific gravity is 20% W/W) The value measured in a propylene glycol solution) Such a dry distillation fraction can be obtained by directly carbonizing camellia plants under reduced pressure. It can also be obtained by performing extraction with water and then carbonizing the extracted fraction under reduced pressure.

Extracts from Camellia plants have some effect, but they are far less effective than carbonized distillates from Camellia plants.Moreover, for example, when tea extracts are used as extracts from Camellia plants, There is a tendency for foods to have a characteristic flavor that is similar to that of tea but lacks roundness, and there is a risk that the original flavor of the food may change.

On the other hand, the carbonized distillate of plants of the Camellia family itself has almost no flavor, and by adding it to foods, the original flavor of the foods is significantly improved.

The reason why the carbonized fraction of camellia plants is superior to the extract of camellia plants is thought to be that carbonization removes impurities and activates the active ingredients. Comparing the liquid chromatograph of the carbonized fraction of camellia plants with that of the extract of camellia plants, it can be seen that the two charts are completely different. Foods to which the above dry distillate is added include: o Various fish rope pickles, fish paste products, processed fish products, cooked fish products, dried fish; Crustaceans, other marine animals: mutton, boar meat,
Animal meat such as beard meat, processed meat products, cooked meat products; poultry meat; offal of birds and animals; meat paste products: cheese; animal foods such as fried foods in animal oil.

o Vegetable foods such as seasonings, fermented legume products (moromi, natto, etc.), pickles, margarine, green onions, garlic, etc.

can be exemplified.

Food includes medicines and also includes food for pets. Please note that a separate patent application is pending for beverages, so they are not included in the food items mentioned here.

Even a very small amount of carbonized distillate from plants of the Camellia family added to food has a significant effect.

Usually, it is often set to 0.001 to 1% by weight based on the food, but it is not limited to this range. The timing of addition may be any time from food raw materials through processing, cooking, and consumption, and the desired effect will be achieved during the addition process.

Addition methods include uniformly mixing, blending, and streaking into food, as well as sprinkling it on the surface of food, throwing it into a pot during boiling, and adding it to seasonings. Alternatively, a method of soaking the food may also be adopted.

Next, the food flavor improving agent of the present invention will be further explained with reference to Examples.

Example 1 A 4% aqueous solution of a dry distilled fraction of tea flower powder having the following characteristic values was prepared.

276± by ultraviolet spectrum in 100M sonic aqueous solution
2.It has maximum absorption.

Boiling point is 180-200°C at 2.00 Hg Refractive index: n volume = 1.418 ± 0.02 Optical rotation: Q volume = 10.0070 soil 0.00 Specific gravity: a
Crab = 1.025 ± 0.02 (however, the refractive index, optical rotation, and specific gravity are 20% W'W) Values measured in propylene glycol solution) Fish meat made from croaker as the main ingredient, starch,
After adding seasonings (salt, sugar, chemical seasonings), preservatives (sorbic acid), and an aqueous solution of the above dry distillate, the meat is distilled and crushed in a thickening machine, and the meat is quickly placed on a board. It was plated and shaped, allowed to sit at a temperature of 40°C for 30 minutes, then baked, and allowed to cool.

The amount of crab content in the minced fish meat is 0.05% by weight.
As. Control Example 1 Kamaboko was produced in the same manner as in Example 1 except that the addition of the dry distilled tea leaf powder was omitted.

Control Example 1' Tea flower powder was extracted with etal/ethanol, ethanol was evaporated, and then dissolved in water to adjust the solid content concentration to 4%.

An experiment was conducted in the same manner as in Example 1, except that this aqueous solution of the extract was used in place of the aqueous solution of the dry distillate in Example 1. The effects of Example 1, Comparative Example 1, and Comparative Example 1'' were investigated with respect to the following items.

Bad Unpleasant fish odor after serving and shaping Control example 1 Slightly unpleasant odor Control example 1' Slightly unpleasant odor Example 1 No indeterminate odor detected 'B' Oshi in the early stage of baking, Control example 1 Strong odor Odor control example 1' Unpleasant odor Example 1 Unpleasant odor hardly detected} Oshi in the late stage of baking, Control example 1 Good, Oshi, Control example 1' Oshi on, Example 1 Oshi, Good. Nioshi, ■ Nioshi when used for food, Control Example 1 Almost Good Control Example 1' Almost Good Example 1 Improved flavor than Control Examples 1 and 1'[E' When the product was left at 370℃ Number of days until appearance deterioration (onset) Control example 1 2-3 days Control example 1' 3 days Example 1 4-5 days {F} Deterioration odor after 7 days when product is left indoors Control example 1 Intense Comparative Example 1' of a strong spoiled odor Example 1 of a very strong spoiled odor Example 2 of a weak spoiled odor Example 2 After heating water, sake, mustard oil, sugar and mirin in a pot, 10 sardines were prepared with the heads and entrails removed. A 20% aqueous solution of dry distilled tea leaf powder was added thereto, the lid was closed, and heating was continued for 5 to 6 minutes.

The sweet and spicy boiled sardines obtained as described above did not have the strong fishy odor characteristic of sardines, and were extremely easy to eat and delicious.

Example 3 Heat oil in a frying pan, add shark meat,
Roast both sides until the red color turns black, and at the same time sprinkle about 1/2 cup of a 20% aqueous solution of dry distilled tea leaf powder, then add sake,
Seasoned with sugar and pepper oil and sprinkled with pepper.

As a result, the meat had an improved flavor and was edible without the characteristic fishy taste of shark.

Example 4 During the pickling of takuwan in rice bran, about 1% of a 20% aqueous solution of the dry distilled content of tea flower powder was added to the rice bran and mixed.

This not only alleviated the odor of rice bran, but also alleviated the overly strong oshidashi (rice bran) flavor when eaten, making it more delicious. It was also possible to extend the number of days it takes for the bran to rot. Example 5 Approximately 0.2% of a 20% aqueous solution of the dry distilled content of tea waste powder was added to and mixed with the shiokara of squid.

The resulting shiokara had a mild flavor and a good flavor. Example 6 To make dumplings, a small amount of a 20% aqueous solution of dry distilled tea confectionery powder was added to garlic.

The gyoza thus obtained had an improved flavor with the characteristic odor of garlic being alleviated, and almost no garlic odor was detected in the breath after eating it.
Example 7 A 4% aqueous solution of dry distillate of tea confectionery powder was sprayed onto the surface of potato chips fried in salad oil and dried.

This Arale confectionery was packed in a polypropylene bag and opened after one year, but no rancid odor was observed and the bag was delicious. On the other hand, when Arale confectionery fried in salad oil was directly packed into a polypropylene bag, a clear rancid odor was already observed when the bag was opened after 8 months.

Control Examples 2 to 7 The same experiments as in Examples 2 to 7 were conducted, except that ethanol or hot water extract of tea leaf powder was used instead of the dry distilled fraction of tea flower powder in Examples 2 to 7. The flavor improvement effect as excellent as in the example was not obtained.

Claims (1)

[Claims] 1 A carbonized distillate of plants of the Camellia family whose boiling point is 20 mm.
A food flavor improver containing a fraction corresponding to 180 to 200°C in Hg as an active ingredient.