JPS6034153A - Extract of spice and/or herb - Google Patents

Abstract

PURPOSE:To prevent the formation of clouding and precipitate of a drink in the case of adding a spice extract, etc. to drink, by extracting spices or herbs with water and/or water-miscible organic solvent, adding animal or vegetable protein to the extract, and removing the formed coagulum. CONSTITUTION:Spices and/or herbs such as sage, thyme, red pepper, sesame, pepper, etc. are extracted with water and/or water-miscible organic solvent (e.g. methanol, propylene glycol, etc.) in the presence or absence of animal or vegetable protein. The obtained extract is added with an animal or vegetable protein such as gelatin, casein, soya protein, whey powder, albumin, globulin, wheat protein, etc., and the formed coagulum is separated by filtering with filter paper, diatomaceous earth, cellulose powder, etc. or by centrifugal separation to obtain the objective extract of spice and/or herb.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to extracts of spices and/or herbs;
Spices that can prevent the formation of turbidity or precipitates that significantly deteriorate the product value when added to drinks 11 and 2.
' or relating to herbal extracts.

More specifically, the present invention relates to an extract obtained by extracting spices and/or herbs with water and/or a water-miscible organic solvent, the extraction being performed in the presence or absence of animal or vegetable protein. The present invention relates to an extract of spices and/or herbs, characterized in that it is an extract obtained by adding animal and plant proteins to the obtained extract and removing the aggregates formed.

Aqueous extracts of plant materials, such as fruit juice and fruit extracts, contain pectin, tannins, etc., and it is well known that these extracts become cloudy and form precipitates over time. There is.

A method for preventing such inconveniences is, for example, by treating fruit juice with a pectin degrading enzyme to decompose and remove pectin in advance, and then adding gelatin to react with tannins and pectins to remove the formed agglomerated precipitates. method is commonly adopted.

In addition, as a method for producing stable black tea concentrate, a method has been proposed in which black tea extract is made acidic, gelatin is added to it, and the aggregates formed are removed by cooling (U.S. Patent No. 31
18028Jl.

Furthermore, vegetable protein is added as an aqueous solution of I) H3.7 or less to a fruit component-containing liquid such as fruit juice or fruit extract, and after removing the formed aggregates, acid milk or a milky form of the above protein is added. A method for producing a milk drink containing fruit juice that is miscible with liquid has also been proposed (Japanese Patent Application Laid-open No. 118548/1983).

However, as described above, conventional methods for preventing cloudiness or precipitate formation in beverages by removing pectin, tannins, etc. have been limited to application to fruit juices, black tea, and the like.

In recent years, with the diversification of tastes in food and beverages, there has been a demand for adding spices and/or herbal extracts, which were previously only used in relatively limited fields such as herbal medicine or candy, to beverages. has been increasing. In particular, beverages containing such spices and/or herbal extracts are often intended for their medicinal and nutritional effects, and necessarily include various amino acids, vitamins, minerals, and other substances. , various animal and plant extracts, and protein-containing materials such as whey. The formation of turbidity and/or precipitates due to the interaction of these raw materials with spices and/or herbal extracts is unavoidable, and solving this problem has been a major improvement problem.

However, in a very wide variety of multi-component systems of spices and/or herbal extracts with complex extract compositions of natural sources and raw materials such as those mentioned above.

The complex interactions between each component and the complex balance of effects among these effects are completely unknown, and therefore, it goes without saying that all guidelines for solving the above problems belong to an unknown and unknown field. There has been no known method for avoiding the turbidity and/or precipitate formation without adversely affecting the pharmacological effects, nutritional effects, etc. of spice and/or herbal extracts.

The present inventors have proposed a spice and/or herbal extract that can be incorporated into the above-mentioned beverages, particularly protein-containing beverages, without forming undesirable turbidity and sediment, and which does not impair the purpose of blending the spice and/or herbal extract. I have been considering various things. □As a result, protein processing, which was previously known for removing pectin and tannins from fruit juices and black tea, but was completely unknown for use in spice and/or herbal extracts, It has been discovered that the problems of turbidity and precipitate formation can be almost completely prevented without compromising the purpose of adding these extracts. According to the research of the present inventors, when extracting spices and/or herbs with water and/or water-miscible organic solvents,
And/or the spice and/or herb extract obtained by adding animal and vegetable proteins to the extract and removing the formed aggregates has excellent flavor and aroma balance, and is suitable for storage and drinking. It has been discovered that even when flavored with spices, it is extremely stable without forming turbidity or secondary precipitates, and does not impair the useful effects of spice and/or herb extracts.

It is therefore an object of the present invention to provide spice and/or herbal extracts exhibiting outstanding improved properties.

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

Examples of spices and herbs that can be used for producing the spice and/or herb extract of the present invention include sage, thyme, marjoram, oregano, basil, peppermint, spearmint, perilla, balm, and rosemary. Lamiaceae spices or herbal plants; Solanaceae spices or herbal plants such as red bella bar, paprika; Sesameaceae spices or herbal plants such as sesame; Asteraceae spices or herbal plants such as Tarabon; Phylnaceae spices such as Perapa, Naga pepper or herbal plants; spices or herbal plants of the Lauraceae family, such as mace and nutmeg; spices or herbal plants of the Lauraceae family, such as bay leaf, sassafras, cinnamon, cassia; spices or herbal plants of the Magnoliaceae family, such as star anise; horseradish, water radish, horseradish , Cruciferous spices or herbal plants such as mustard; Leguminous spices or herbal plants such as tonka bean, fenugreek; Rutaceae spices or herbal plants such as pepper; Myrtaceae spices or herbal plants such as allspice and cloves;
Spices or herbal plants of the Umbelliferae family, such as Japanese parsley, chargrill, parsley, celery, anise, fennel, bouffant, coriander, cumin, dill, caraway; Spices or herbal plants of the Liliaceae family, such as garlic, rakkyo, onion, sarsa barilla: Iris spices or herbs such as saffron; ginger spices or herbs such as galanga, cardamom, ginger, sanna, zeju, turmeric; orchid spices or herbs such as vanilla; rose family spices such as almonds or Examples include herbal plants; Cupressaceae spices or herbal plants such as juniver; Ericaceae spices or herbal plants such as wintergreen, and any mixtures thereof. These spices and/or herbs can be used in either fresh or dried form, for example in the form of arbitrary subdivided products such as fine pieces and powder by crushing, cutting, grinding, etc. You can also use it as is if it is small.

Examples of water-miscible organic solvents that can be used for producing the spice and/or herbal extracts of the present invention include methanol,
Alcohols such as ethanol, n-propyl alcohol, isobutyl alcohol, propylene glycol, glycerin, sorbitol, malt 1, xylit,
Water-miscible organic solvents such as acetone, tetra-hydrofuran and any mixtures of these solvents may be exemplified. Among these, more preferable examples include water-containing ethanol having a water content of about 20% by weight or more, propylene glycol, glycerin, and any mixture thereof.

Furthermore, when extracting the spices and/or herbs of the present invention with water and/or water-miscible organic solvents, examples of animal and vegetable proteins that can be used to treat the extract include, for example, gelatin, Examples include casein and its salts, soybean protein, whey powder, albumin, globulin, wheat protein, and any mixtures of these proteins.

The extraction operation and extraction conditions for obtaining the spice and/or herb extract of the present invention can be appropriately selected as desired. To 1 part by weight, about 1 to about 200 parts by weight of water and/or about 20% by weight or more of a water-miscible organic solvent is added, and about 0.00 parts by weight or more of a water-miscible organic solvent is added.
The extraction treatment can be carried out with or without addition of 1 to about 1 part by weight of the above animal and plant proteins under stirring or standing conditions. The extraction temperature and time can be changed and selected as appropriate, for example, from room temperature to the boiling point concentration of the solvent used under atmospheric pressure conditions, or from air temperature to about 150 ° C. under pressure conditions of naturally occurring pressure in a closed container. For example, concentrations and times from about 1 minute to about 72 hours may be used.

After performing the extraction process in this manner, water or A miscible organic solvent extract can be obtained.

If desired, the insoluble solid residue can be extracted by repeating the same operation as above.

The extraction process as described above can be performed by any method such as a batch method, a continuous method, a multi-stage method, or an appropriate combination thereof. For example, fill an extraction column with spices and/or herbs, and then
Adopt a column method that performs single-stage or multi-stage extraction by continuously or intermittently feeding water in which animal or vegetable proteins have been dissolved or not added, or a water-miscible organic solvent with a water content of approximately 20% by weight or more. I can do it.

In the present invention, about 0.0005 to about 100% by weight of animal and plant proteins are added to the extract obtained as described above, and about 5% The extract is stirred for 8 hours to 8 hours to react with the substances that cause turbidity or precipitation in the extract and precipitate out an insoluble coagulum. The protein concentration in the protein treatment after the above extraction is
It is operationally advantageous to keep the weight below about 20%. Therefore, it is desirable to use animal and vegetable proteins in advance as an aqueous solution of about 1 to about 50% by weight. Further, if desired, by adjusting the l) H after the extraction to about 3 to about 5 during the protein treatment, it is possible to effectively cause turbidity of the extract or coagulate and precipitate substances that cause precipitation. .

Furthermore, in the present invention, by cooling the protein-treated extract as described above to about 10°C to about -30°C, precipitation of aggregates is promoted, and the causative substances can be removed more efficiently. It can be carried out.

Next, the extract in which the above proteins are added to precipitate aggregates is filtered using, for example, paper, diatomaceous earth, cellulose powder, etc., or the aggregates are removed by means such as centrifugation. By doing so, a clear spice and/or herb extract of the present invention can be obtained.

In the present invention, the extract obtained as described above can be concentrated by any means such as distillation, freeze concentration, etc., if desired.

Distillation can be carried out under either normal pressure or reduced pressure conditions, but it is more preferable to carry out the distillation under reduced pressure conditions at a low temperature, for example, about 5 to about 7501111IIH (I under reduced pressure of about 50 ° C. or lower). can be exemplified.

Furthermore, in the present invention, polyhydric alcohols such as glycerin, propylene glycol and D-enrudotsu 1-, and sucrose, glucose, fructose, By adding sugars such as starch syrup, high fructose sugar, etc., and arbitrary mixtures thereof, it is possible to obtain an extract that has the effect of inhibiting the formation of secondary precipitates, is microbially stable, and can be stored for a long period of time. Further, the extract of the present invention can be made into a dry powder by adding appropriate excipients and using any method such as spray drying or freeze drying.

The spice and/or herb extract obtained by the present invention can be used in various food and drink products, but it is advantageous for use in transparent drinks such as liquid medicines and transparent health drinks because it produces very little turbidity and precipitation. It can be used most effectively for producing beverages that do not produce precipitates and are stable over a long period of time, especially when mixed with beverages containing proteins such as milk protein.

Furthermore, it can be used as a 5Q material for spice-based flavors such as seasoning flavors, meat flavors, and spice flavors, as well as Worcestershire sauce, tomato ketchup, dressings, flavor seasonings, sauces, liquid seasonings, instant curry, mustard paste, and wasabi paste. ,
Seasonings such as spice vinegar; ham, sausage,
Processed meat and marine products such as kamaboko; Confectionery such as candy, chewing gum, baked goods, and snacks; Dairy products;
Soups; Cooked foods, 9 frozen items, and 1 to 100ml cooked foods; Beverages such as liqueurs, ales, tonics, and colas; Oral compositions, feed, deodorizers, room air fresheners, health and hygiene drugs, etc. It can be used in a wide range of fields.

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

Production Example 1 1000 g of a 50% by weight ethanol aqueous solution was added to 100 cinnamon powder, and the mixture was stirred and extracted at 60° C. for 1 hour. After cooling, solid-liquid separation was performed by centrifugation to obtain separated liquid 820 (I).

Next, 41 g of a 10% by weight gelatin aqueous solution (5% by weight of the amount of separated liquid) was added to the separated M solution and stirred at 40°C for 1 hour, and the formed insoluble solid was separated and passed through clarification V5 to obtain v55B2.
Obtained O3. 170 g of glycerin was dissolved in the obtained r liquid to obtain 1020 g of a stable extract that did not generate secondary precipitates (Invention No. 1).

Comparative Example-1 1000 g of a 50% by weight ethanol aqueous solution was added to 100!3 cinnamon powder, and the mixture was stirred and extracted at 60'C for 1 hour. After cooling, solid-liquid separation was performed by centrifugation to obtain separated a820a. Next, clarification) was filtered to obtain 2 liquid 810 (+, and the obtained v
162 g of glycerin was dissolved in Liquid 5 to obtain 972 g of extract (comparative amount No. 1).

Production Example 2 40% by weight ethanol aqueous solution 7 in 50g of glove powder
500 and stirred and extracted at 80°C for 3R, then at 30°C.
It was cooled to Next, solid-liquid separation is performed by centrifugation to obtain separated liquid 65.
Obtained 0g. The separated liquid was adjusted to 11) (3.5 with citric acid, and then a 20% by weight aqueous casein soda solution 13θ was added.
The mixture was stirred at 0°C for 2 hours, and the produced insoluble solid matter was separated and removed.The separated liquid was left to stand in a refrigerator at −10°C for 20 hours, and the produced insoluble turbidity was clarified and filtered to obtain 2 liquid 620Q. Invention N0.2> to obtain 682 g of stable extract that does not generate secondary precipitation by dissolving starch syrup 62 (+) in the obtained) R liquid.

Comparative Example-2 Glove powder 50g1. -40! Added 750g of 1% aqueous ethanol solution and stirred and extracted at 80℃ for 3 hours.
Cooled to ℃. Then, 650 g of separated liquid was obtained by centrifugation. The separated liquid was adjusted to I)H3.5 with citric acid, then allowed to stand in a refrigerator at -10°C for 20 hours, and the resulting turbidity was clarified and filtered to obtain 600 g of 2 liquids. 60q of starch syrup was dissolved in the obtained r liquid to obtain 660g of extract (comparative amount N0
．． 2>. Experimental example 1 50g of powdered whey and 1000ml of water! ] and centrifuged to remove the insoluble portion to prepare a clear 5% aqueous solution of Eny. For 100 g of the above 5% whale aqueous solution, present invention products No. 1, No. 2, comparative amounts No. 1 and No. 1.
2g of each were added and mixed uniformly, and the mixture was packed in a transparent sample bottle to observe the turbidity and the formation of precipitate when stored under conditions of 5°C. The results are shown in Table 1.

Table 1 The meanings of the symbols for turbidity and precipitate formation are as follows - Clear No precipitate ± 1 bacteria Cloudy No shine at the bottom of the bottle + Observe turbidity Slight precipitate observed - 11. Slightly significant turbidity Slightly significant sedimentation Significant turbidity Significant precipitation → G Severe turbidity and formation of aggregates Severe precipitation formation In contrast, comparative amounts N091 and N092 became extremely cloudy and produced aggregates. In addition, the results of the storage test under the condition of 5°C showed that the products of the present invention, NO, 1 and NO12, were stable for a long period of time with no turbidity or precipitate formation, whereas the comparative product NO
81 and no.

Sample No. 2 became extremely cloudy and produced a large amount of precipitate.

(1 idiot) Procedural amendment dated September 7, 1980, Patent Chief Patent Section 1, Patent Application No. 1981-141115 2, Name of the invention Spice and/or Herp Extract 3 Amendment Relationship with Nagisaji 1 Patent applicant address: 4-9-4, Nihonbashi Honmachi, Chuo-ku, Tokyo
Director: 107 (and 1 other person) (1) In Table 1 on page 17 of the specification, fill in the blanks in the 1 week and 2 week later columns for comparative product A2 as follows.

``1 week later, 2 weeks later ++ 110

Claims (1)

[Claims] 1. An extract obtained by extracting spices and/or herbs with water and/or a water-miscible organic solvent, the extraction being carried out in the presence or absence of animal and vegetable proteins, 1.
A spice characterized in that it is an extract obtained by adding animal and vegetable proteins to the extracted extract and removing aggregates of form IIi, and 1. /or herbal extracts.