JPS606174A - Vegetable extract - Google Patents
Vegetable extractInfo
- Publication number
- JPS606174A JPS606174A JP58112688A JP11268883A JPS606174A JP S606174 A JPS606174 A JP S606174A JP 58112688 A JP58112688 A JP 58112688A JP 11268883 A JP11268883 A JP 11268883A JP S606174 A JPS606174 A JP S606174A
- Authority
- JP
- Japan
- Prior art keywords
- water
- extract
- vegetables
- cyclodextrin
- extraction
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、(行−夏類の抽出り吻−に関し、香味(6気
及び呈味)変調ないし変質を伴うことなしに、中野、I
岩もしくは、1.8」里したでの・I!f、発づ頁に!
P!j r般的な目一つ優れた嗜好性を有する香味を;
俟〈保G L 、且つその優れた香味バランスを優れた
1呆香性、°1ト味持5玩性及び保存安定性をもって、
碓持でさる顕著に改善された野菜類抽出物[関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to extracts from Nakano, I.
Iwa or 1.8” Sato deno・I! f, to the departure page!
P! A flavor with excellent palatability in general;
俟〈 GL 〈 〈 〈 〈 〉 〈 〉 〈 〉 〈 〈 〉 〈 〉 〈 〉 〈 〈
Vegetable extracts have been significantly improved in Usui.
更に詳しくは、本発明は、水/又は水分含量約20屯喰
%以上の水混和性有機ン容媒で野菜類を抽出して得られ
た野菜類の水もしくは水性抽出物であって、該抽出をサ
イクロデキストリンの存在下に行うか及び/又は該抽出
物にサイクロデキストリンを添加することにより得られ
た水もしくは水性抽出q勿であることを・持1救とする
野菜類抽出4勿に関する。More specifically, the present invention relates to water or an aqueous extract of vegetables obtained by extracting vegetables with water/or a water-miscible organic medium having a water content of about 20 tons or more, The present invention relates to a vegetable extraction method having the advantage of being a water or aqueous extraction method obtained by performing the extraction in the presence of cyclodextrin and/or adding cyclodextrin to the extract.
野・′4fS:f1j llよ、果物やスノeイスに比
べ、一般的に外気成分の含有h4.が極めて少lく、従
って香味(香気及び呈1未)もノド常に弱い。Field・'4fS: f1j ll, compared to fruits and snow e-chairs, h4. However, the flavor (aroma and appearance) is also very weak.
史Vこ、一方その細+i4膜が岐栗さハ、ると、酢味成
分をはじめ野菜中に含有されでいる有効成分が、極めて
短詩1−1で熱、光、醪素1.・杼六などによる変調な
い1−変質因子による影却に扁い感受性を有1〜、香味
の不都合な変化が回避できず、従来の野菜抽出物は、即
席調味料などに使用の1泊便さの利点がある反面その一
味に蝿屯を牛じ、r1]jj(、満足し稚いのが実情で
ある。On the other hand, when the thin + i4 membrane is examined, the active ingredients contained in vegetables, including the vinegar component, are extremely short poems 1-1, such as heat, light, and soybean.・Unchanged by Shuroku etc. 1 - Sensitive to alteration factors 1 - Inconvenient changes in flavor cannot be avoided, and conventional vegetable extracts are used in instant seasonings etc. On the other hand, the fact is that the gang is complacent and immature.
更に、破近、例えば固形もしくd撰λ:g秋のスープ、
固形カレー、各種たれ・ψ、l/トルト・食品、即席瑚
類の別添スープの如き調1床科のv/、今座が茗しく高
まりそれに伴って」II・・必エキス伯の使用量も急」
〜!1している。従来の野漉エキスrpgを含有する上
記調味料類は、野菜を切削、粉1+’+’ して氷(1
1分化し、これを水や含水アルコールなどで力(I A
IJ4抽出スσ1哩して1仔た抽出液を濃縮或いは粉末
化し、これに1+11えばfヒ学調味料、食塩、゛4頚
、f遊産及び/又は1幸V+1i痕ip(物類のエキス
が加水分lvl!物71どを適宜に配合して製造されて
いる。しかしながら、このような野・)4旬の細分化物
の加熱抽出処理にI・全しで、野菜4゛11と水の比率
、加熱温度及び時・11などの処1・1i条注の威妙な
変化が、曲出物の香味に無現し得なh大きな杉4を及ぼ
すため、品質再現性良く所望の抽出物を得ることは困難
である。更に、該抽出処理系から不溶物を除去するため
の一過、遠心分惟などの慄作に際しての?と気によるf
り化、祷られた抽出液の濃縮や粉末化処理に際しての軽
い揮情性や¥気成分の逃散などの不都合全回避できず、
その結果、!l!F菜頓の特徴的な好捷しい香気が失わ
れ且つ6味バランスが劣化するトラブルを伴なう。In addition, there are various types of food, such as solid or d selection λ: g autumn soup,
Solid curry, various sauces, ψ, l/torts, foods, instant soups, etc. 1-bed department v/, now the taste is getting more and more mesmerizing, and along with that, the usage amount of ``II... Must Extract Haku'' It’s urgent”
~! 1. The above-mentioned seasonings containing conventional Nose extract RPG are made by cutting vegetables, adding 1+'+' powder, and adding ice (1
Divide into one segment, and mix it with water or water-containing alcohol (I A
Concentrate or powder the IJ4 extract, which is obtained by boiling the IJ4 extract for 1 minute, and add 1 + 11 ingredients such as 1 + 11 ingredients such as ``higaku seasoning'', salt, ゛ 4 neck, f yuzan and/or 1 happiness V + 1 i trace ip (extract of things). is produced by suitably blending hydrolyzed lvl! 71, etc.However, in the heat extraction treatment of such subdivided wild vegetables, 4,11 vegetables and water are added. Subtle changes in the ratio, heating temperature, and time and temperature, etc., have an irresistible effect on the flavor of the extract, making it possible to obtain the desired extract with good quality reproducibility. It is difficult to obtain. Furthermore, in the case of temporary extraction, centrifugation, etc. to remove insoluble matter from the extraction treatment system? and f due to qi
Inconveniences such as light volatility and escape of gas components during concentration and powdering of the desired extract cannot be avoided.
the result,! l! This is accompanied by troubles such as loss of the pleasant aroma characteristic of F-naton and deterioration of the six-taste balance.
上1ホの工うな骨朶エキスの改痔製去に関する提案は殆
んどされていなり。There have been almost no proposals regarding the treatment of hemorrhoids using the Eel Bone Extract mentioned above.
一力、インスタント条項の・縛偵法として、ノ行開+i
rJ 57−33545号及びコーヒーエキスの製造法
として、!待開刑57−118756号の提1%が・′
t11られて論る。上記提冬によれば、緑茶、紅茶、ウ
ーロン茶、又は焙煎して破砕したコーヒー豆を、環状デ
キストリン含有水を用いて抽出することにより、茶類又
はコーヒー豆の橿常の笑茶法で得られる煎汁の風味と殆
んど変らない抽出物が得られる提案されている。Ichiriki, as an instant clause / binding reconnaissance method, no line opening + i
rJ 57-33545 and the method for producing coffee extract,! 1% of the case of Machikai Sengo No. 57-118756 is...
t11 will be discussed. According to the above-mentioned paper, green tea, black tea, oolong tea, or roasted and crushed coffee beans are extracted using cyclic dextrin-containing water, thereby obtaining tea or coffee beans using the usual shocha method. It has been proposed that an extract with almost the same flavor as that of the decoction obtained by the decoction can be obtained.
しかしながら、上記提案は、野菜類とはその香味特性の
著るしく異なった嗜好飲料である茶畑、又は焙煎コーヒ
ーの抽出方法に限定きれたものであり、一般の飲食品、
+81;if昧ト1などの広い分骨でその改善が望まれ
ている野y類の抽出に関して打[、この提案には何等の
示唆もyz −z )1−でぃない。However, the above proposal is limited to extraction methods for tea fields or roasted coffee, which are beverages with significantly different flavor characteristics from vegetables, and are applicable to general food and beverages,
+81; There is no suggestion whatsoever in this proposal regarding the extraction of categories that are desired to be improved in a wide range of areas such as 1.
本発明者等は )iI’f寞類袖出吻l・こνけるヒ述
の如き技術的欠陥乃至不利昏を嘱りJliできる野菜抽
出物を提供すべく研究を進めてきた。The present inventors have conducted research in order to provide vegetable extracts that can overcome the technical defects and disadvantages mentioned above.
その結果、野菜類を水又ld水′rト含jft約20市
シd・%以上の水利性有機溶媒で抽出して得られた野菜
類の水もしくrよ水性抽出物であって、該抽出をサイク
ロデキス) 17ンの存在下に行うが及び/又は咳抽出
物にす′イクロデキストリンを添加することにより得ら
れた野菜類の水もしくは水性抽出物が、生′Jf、、、
−,Lもしくは11里野菜に特徴的なほつ災れた嗜好性
を有する香味を強く保有(−1且つその曖itた香味バ
ランスを優れた保香性、呈味持続性及び保存安定性をも
って維持できる顕著に改善された9jf菜類抽出物)と
なり、得味変Aないし変質を伴うことなしに、生計病も
しくは調理”、+!fiの奸t シml・酸味バランス
を有する片気成分及び呈味成分を旨収率で且つ品質再現
性良く含有する野菜用抽出物となることを尾晃1−た。As a result, a water or aqueous extract of vegetables obtained by extracting vegetables with water or a water-friendly organic solvent containing about 20% or more of water, The water or aqueous extract of vegetables obtained by carrying out the extraction in the presence of cyclodextrin and/or by adding cyclodextrin to the cough extract may be
- Strongly retains the frayed palatability characteristic of vegetables (-1 and maintains the ambiguous flavor balance with excellent aroma retention, flavor persistence, and storage stability) 9jf Vegetable Extract), which can be used to improve the taste of vegetables or vegetables without altering the taste or deterioration of the flavor, and has a unique ingredient with a good balance of acidity and acidity. Akira Oo 1- demonstrated that a vegetable extract containing flavor components at a high yield and with good quality reproducibility can be obtained.
更に父、上記本発明野菜類抽出物り、減圧、廣縮、[貝
4乾、4、凍結乾燥などの手段で・1縮もしくは乾燥し
下も1.風味の1ボ散、変調ないし変質、バランス(化
などの不都合を伴うことにしに、・−Q itた斤味持
続性及び保存安定性を有する媚縮合物もしくは乾燥物を
与えることがVかった。Furthermore, the above-mentioned vegetable extract of the present invention is compressed or dried by means such as vacuum, compression, drying, freeze-drying, etc. (1). Although it is accompanied by disadvantages such as flavor dispersion, alteration or deterioration, and balance (change), it was desirable to provide an aphrodisiac condensate or dried product that has a long-lasting flavor and storage stability. .
従って、本発明の目的に卓越した改善緒性質を示す手作
りの風味そのままの![!f粟傾抽出物を樟供するにあ
る。Therefore, for the purpose of the present invention, a homemade flavor that exhibits outstanding improvement properties is intact! [! F. To prepare the millet extract.
本発明の、上記目的及び(に多くの111)、の目的な
らびに利点は、以下の記載から−;鮮明らかとなるであ
ろう、
本発明の野=Y類抽出1勿の製造Cζ利用できる(Pf
契は、各種生中f菜類のほかに1 カー煮処畦及び/又
は乾燥掬、冷凍野菜、塩り茫行菜、)lI′l瑚貯破野
゛又、S9孝処理物(債、*)、缶、涛1j、粟及びこ
れらの1ト峻の混合4勿を包含する。このよ・)グ・杼
・ν傾の列と17でハ、例え;ブ、アブラナ、ウド、1
ンリ、!、カフ゛・ン、カポチャ、カラシナ、キク、キ
ヨウナ、クワイ、ゴボウ、コマツナ、シュンキク、ダイ
コン、タカナ、タケノコ、チシャ、チョウセノニンソン
、ナ毒
ス、ニンジン、ネブカギ、ワケギ、−fサッギ、ニラ、
ハクサイ、ハス、フキ、ホウレンソウ、ミツバ、ミョウ
ガ、モヤシ、ユリネ、ラッキョウlどの和野菜煩;アス
/ぐラガス、アーチ・イj−ヨーク、芽キャベツ、クレ
ソン、リーク、1/タス、ピーマン、トマト、ラディッ
シュなどの洋l4if莢頌2大豆、エダマメ、グリーン
ピース、すサグ、サヤインク9ン、・・′ラマン、ナタ
マメ、アズキ、インク9ンマメ、などのσ1自;ソヤガ
イモ、ザトイモ、入・クィモ、カンショ、ヤマノイモな
どのイモノ石;イワタケ、イボテングタケ、キクラゲ、
クリタケ、クロタケ、シイタケ、シメン、ショワロ、ナ
ラタケ、トリユフ、ナメコ、ナラタケ、ハエトリシメン
、ハラタケ、ヒラタケ、ホウキダケ、マイタケ、マツシ
ュルーム、マツタケ、ムキタケなどのキノコ+4’4
;アカザ、アカメガシワ、アザミ、アノタバ、イカリソ
ウ、イタドリ、言シコギ、カシ「フ、ノノンソ”マフ、
クワ、コゴミ、シシウド、スイバ、スイズラ、スギナ、
ゼンマイ、タラノキ、タン、1”[、トウキ、トロコ、
ナスナ、ニワトコ、ノビル、ハコベ、ハマボウフウ、ヒ
ガンバナ、ホウ、ホトケノザ、マフタビ、ミズ、ユキノ
シタ、ヨメナ、ヨモギ、ワラビなどの野草類、及びこれ
らの任鷺σ)混合物を例示することができ、これらの野
菜用は、tり11えば、切断物、切削物、破砕物、粉砕
物、粉末、搾汁など任意の細分化物もしくけl窄汁の形
で利用することができるし、小形の場合にはそのまま利
11」することもできる。The above objects and (more than 111) objects and advantages of the present invention will become clear from the following description. Pf
In addition to various raw vegetables, 1 car boiled vegetables and/or dried scoops, frozen vegetables, salted vegetables, S9 processed vegetables (bonds, etc.) *), cans, taki 1j, millet, and mixtures of 1 to 4 of these are included. This way) Gu, Shuttle, ν tilt row and 17, Ha, example; Bu, rape, Udo, 1
Nri! , Kaffin, Kapocha, Mustard, Chrysanthemum, Kiyouna, Kwai, Burdock, Komatsuna, Chrysanthemum, Japanese radish, Takana, Bamboo shoot, Chisha, Chosenoninson, Natosu, Carrot, Nebukagi, Japanese leek, -f Saggi, Chive,
Chinese cabbage, lotus, butterbur, spinach, honey bean, ginger, bean sprout, lily pad, rakkyo l, etc. Japanese vegetables such as asu/ragasu, archiyoke, brussels sprouts, watercress, leek, 1/tass, bell pepper, tomato, radish Western l4if pods such as 2 soybeans, edamame, green peas, Susag, Saya ink 9,... 'Raman, Natama, adzuki bean, Ink 9 in, etc.; Imonite such as iwatake, ibotamanita, wood ear fungus,
Mushrooms such as kuritake, kurotake, shiitake, shimen, shoiro, naratake, toriyuf, nameko, naratake, fly torishimen, agaric, oyster, houkidake, maitake, matsushroom, matsutake, mukitake +4'4
; Pigweed, Pigweed, Thistle, Anotaba, Epimedium, Japanese knotweed, Kotosikogi, oak "fu, nononso" muff,
Mulberry, Kogomi, Shishiudo, Sorrel, Japanese sorrel, Horsetail,
Mainspring, Taranoki, Tan, 1" [, Touki, Toroko,
Examples include wild plants such as eggplant, elderberry, nobile, chickweed, snailweed, amaryllid chinensis, cypress, hotokenoza, maftabi, mizu, saxifrage, yomena, mugwort, bracken, and mixtures thereof, and these vegetables. For example, it can be used in the form of any finely divided products such as cut products, cut products, crushed products, pulverized products, powder, squeezed products, etc., or in the form of squeezed juice, or in the case of small pieces, You can also do ``11''.
また、本発明の野菜油出I南のl苅1責に利用でさる水
混和性有trS溶媒としてId゛、i/(1えパ・rメ
タノール、エタノール、n−プロピルアルコール、イソ
プロピルアルコール、10ピI/ングリコール、グリセ
リン、ンルビット、マルヂット、キシリットなどのアル
コール類、アセトン、テトラヒドロフラン及びこれらの
任意の混合′吻などの如き水分含酸約20重電%以ヒの
水温5+旧4;荷機溶藁を例示することができる。これ
らの中で、エタノール、ゾロビリングリコール、グリセ
リン及びこれらの任穴の混合物をより好ましく例示でき
る。In addition, water-miscible trS solvents that can be used in the vegetable oil extract of the present invention include Id゛, i/(1% methanol, ethanol, n-propyl alcohol, isopropyl alcohol, 10% Water temperature 5 + old 4; water temperature 5 + old 4; alcohols such as PI/glycol, glycerin, nrubit, margit, xylit, acetone, tetrahydrofuran and any mixture thereof, etc., with water content of about 20% or more Among these, ethanol, zolobyrin glycol, glycerin, and mixtures of these compounds are more preferred.
また、本発明の野菜抽出物の#直に利用できるサイクロ
デキストリンとしては、D−グルコースが6〜F3v、
n1t4状にα−1,4結会した房状デキストリンを利
水することができる。II/lJえば溝成単位が6ケの
(χ−′す゛イクロ≠キストリン、7ケのβ−サイクロ
デキストリン、8ケのr−サイクロデキストリン及びこ
れらの混合物を例示することができる。Further, as the cyclodextrin that can be used directly in the vegetable extract of the present invention, D-glucose is 6 to F3v,
Tufted dextrin with α-1,4 linkages in n1t4 form can be used as water. Examples of II/lJ include (χ-' dicyclo≠kistrin with 6 groove units, β-cyclodextrin with 7 units, r-cyclodextrin with 8 units, and mixtures thereof).
本発明の野菜類抽出′JIAr得るための抽出操作及び
抽出条件は、所望に応じて適宜に選択できるが、例えば
、前記例示のl1gき野菜類1屯量部に対して約1〜約
200倍11部の水/又は水分含葭約20重せ%以上の
水混和性有機浴媒、及び該水又は水性溶媒に対し例えば
約0.05〜約30繊1f1%、好ましく咳、約0.5
〜約5重轍%の−tlイクロデキストリンを添加し、攪
拌もしくtま静’8%件下で抽出処理することができる
、抽出重置及び時間は適X愛更−・へ択することができ
、;り11えば、大気圧条件下に室温乃至1更用した溶
媒の011点温度、或いO」1、密閉容器中で自然発生
圧乃至b1111t’、l=に室温乃至約150°Cで
、たとえば、約1分乃至約72時間の如き温度及び時間
をy11ホすることができる。The extraction operation and extraction conditions for obtaining the vegetable extract 'JIAr of the present invention can be appropriately selected as desired, but for example, about 1 to about 200 times the amount of the above-mentioned 1 g vegetable 11 parts of water/or a water-miscible organic bath medium having a moisture content of about 20% by weight or more, and for example about 0.05 to about 30 fibers 1f1%, preferably about 0.5% to the water or aqueous solvent.
-Add about 5% -TL cyclodextrin and extract under 8% stirring or static conditions.Extraction position and time should be selected as appropriate. For example, under atmospheric pressure conditions from room temperature to the point temperature of the reused solvent, or O'1, from room temperature to about 150° from the spontaneous pressure to b1111t', l= in a closed container. For example, the temperature and time can be from about 1 minute to about 72 hours.
このようにして抽出処理を行った陵、必nに応じ、例え
ば遠心分離、濾過、11−搾その他の任保の固液分離手
段を利用しで、不溶性固型物残液を除去することにより
、水/又は水分含有約20重量%以上の含水水混和性有
機溶媒抽出液を得ることができる。所望により1.不溶
性固形物残置に財に水もしくは水分含有率約20重−跳
%以北との水混和性崩磯溶媒及びサイクロデキスト−リ
ンを・添加して、同様の噸作をくり返し、抽出すること
ができる。After the extraction process has been carried out in this way, the remaining insoluble solids may be removed by centrifugation, filtration, 11-squeezing, or other solid-liquid separation means, as necessary. , water/or a water-containing water-miscible organic solvent extract having a water content of about 20% by weight or more can be obtained. 1. as desired. The insoluble solids can be extracted by repeating the same procedure by adding water or a water-miscible collapsing solvent with a water content of more than about 20% by weight and cyclodextrin to the remaining insoluble solids. can.
上記の如き抽出処理は、パッチ方式、連続方式、多段方
式など任意の方式及びそれらの適宜な組合せ方式で行う
ことができる。例え(・f1野菜@を抽出カラムに充填
してカラム上部もしくは下部より、水及び/又は水温:
印性有機へ媒を連続的もしくは間欠的VC六大して、一
段もしくは多段抽出するカラム抽出方式を採用すること
ができる。The extraction process as described above can be performed using any method such as a patch method, a continuous method, a multi-stage method, or an appropriate combination thereof. For example (・Fill f1 vegetables into an extraction column and pour water and/or water temperature from the top or bottom of the column:
A column extraction method can be adopted in which the organic medium is continuously or intermittent VC-treated for one-stage or multi-stage extraction.
−また本発明においては、上記例示の如き抽出処理方法
のほかに、例えば野菜類1重屯部に対して、約1〜約2
00倍11の水もしくは水分含有約20重駄%以旧の水
晶Fi1件有)幾溶媒を加えて、l+lえは大気圧条件
下に室温乃至I突出した溶媒の沸点温度、或いVi密閉
容器中で自然発生局全加圧条件に室温乃至約150”C
で、たとえば、約1什〜杓72時間1毀拌もしくは静置
により抽出処理し、次いで、必要により濾過、僅心分へ
「、圧J窄その他の任意の同液分離手段を利用して、不
溶性固型物残渣を除去した抽出液に対し、例えば、約0
.05〜約30重量%、好ましくは約05〜約5重量%
のサイクロデキストIIンを4′:5加し、例えば室温
乃至約100℃で約1什〜杓4時1fll置1宇処理す
ることによって行うこともで、所望により、四Vこ濾過
、岨心分Sなどを繰り・ノ41−で行っても1い。- Furthermore, in the present invention, in addition to the extraction treatment method as exemplified above, for example, about 1 to about 2
00 times 11 water or quartz crystal with a water content of less than about 20% by weight (1 case available)) Add a number of solvents, l+l is room temperature to the boiling point temperature of the solvent under atmospheric pressure conditions, or Vi closed container. Under all pressurized conditions, the temperature ranges from room temperature to approximately 150"C.
For example, the mixture is extracted by stirring or standing still for about 1 to 72 hours, and then, if necessary, it is filtered and separated using pressure or any other means of separating the same liquid. For the extract from which insoluble solid residues have been removed, e.g.
.. 05 to about 30% by weight, preferably about 05 to about 5% by weight
This can also be carried out by adding 4':5 of cyclodext II and treating at room temperature to about 100°C for about 1 hour to 4 hours to 1 hour, if desired. It is also 1 even if you repeat the minute S etc. with ノ41-.
本発明においては、所望により、−上記のυ口くして得
た抽出液を、例えば蒸留部!里、■結濃縮などの如き任
意の手段により、・膵1陥することもできる2、蒸留は
、常圧下、減圧条件下のいずflの条件下でも実施でき
るが、減圧条件下での低温VCあ〜ける実施がより好ま
しく、+ylえは約5〜約750 rn/、/σの減圧
下で約50℃以下の条件をill tieすることカニ
できる。In the present invention, if desired, the extract obtained by the above-mentioned υ extraction is added to, for example, a distillation section. 2. Distillation can be carried out under normal pressure or reduced pressure conditions, but it can be carried out at low temperature under reduced pressure conditions. It is more preferable to carry out VC heating, and the +yellowing can be achieved by ill-tieing at about 50°C or less under a reduced pressure of about 5 to about 750 rn//σ.
更に本発明において・r;l: 、野菜類抽出の際及び
−/又は野菜傾抽出働にサイク「1デキス) IJンの
匝に、所望により、糖類、デキストリン、殿粉、アラビ
アガム、七゛ラチン、カゼイン、手直9勿蛋白及びこれ
らの混合物の如き任意の賦形剤を添n口することができ
、かかる賦形¥JIIを含有した野菜類抽出吻を11バ
トゾ乾燥、凍結乾喋の如きIF童の乾忰f−没により、
粉末状もしくは・1゛14粒状とすることぅ;できる。Furthermore, in the present invention, when extracting vegetables and/or for extracting vegetables, sugars, dextrin, starch, gum arabic, and 1 dextrin are added to a sachet of IJ, if desired. Any excipients such as latin, casein, protein and mixtures thereof can be added, and the vegetable extract containing such excipients JII is dried and freeze-dried. Due to the death of such an IF child,
It can be made into powder form or 1 to 14 grains.
また上記の如き寵酪或シー1は1>、燥に酢し、本光明
11テ白7JIl水分岬l吻、4肋幀・吻乾燥わ)末そ
の他の食品材料を任へに添加することができ2)。In addition, the above-mentioned milk powder can be dried and vinegared, and other food materials can be added as desired. 2).
本−清明による野菜・頃曲出′吻は、上記の如き技品材
料と混合して、粉取もしくは頂粒吠或いI′i液体調味
料として好適に利用することができるほか、和1戦スー
プJ11、吸い′吻、個つゆ、固形カレー、たれIハ、
レトル1−jJ品珀などの広い分・11tにおいて利用
することができる。Vegetables by Seimei Seimei can be mixed with the above-mentioned technical ingredients and used suitably as a liquid seasoning for flour or top grains. War soup J11, sucking nose, individual soup, solid curry, sauce Iha,
It can be used in a wide range of products such as Rettle 1-JJ and 11t.
以下実施例によって本発明の叔1.IFA様を更に詳し
く説明する。Examples 1. Let me explain IFA in more detail.
実施例 1
約1c1rLに細断したミツバ500.9に水s o
o s。Example 1 Mitsuba 500.9 shredded into about 1c1rL with water so
os.
95υo1.%エタノール15 II M及びトヨゾリ
ンL(商品名、東洋醸造KK、固形分208ツ1:固形
分中、α−CD :(i、 5 ”In、 β−CI)
134%、r CD 7.’3 %、ぞ(7) 曲(7
) テキ7 ト’) ン49.9 ”Vn 1350〃
を加え、約25°Cで1時間鷹拌して抽出した。次いで
不@q勿を除寿し 1j11出液1,230.?を得た
。該抽出数(< 1) E sのワキシー、f42粉分
M 7に溶性デキストリン50jVケ添加]−2で溶解
し、1信法によす”RiM乾象1−で、ミツバエキス伊
末150yをイ(トた。得られたミツバエキス粉末に水
に溶解すると、竣を鮮で好ましいミツバの6味を有し、
香味に優れた持続性と安定(′I:を有1.、fill
席吸吻にだ> 7JI]して、高い嗜好性を得ることが
でさた。95υo1. % Ethanol 15 II M and Toyozolin L (trade name, Toyo Jozo KK, solid content 208 x 1: solid content, α-CD: (i, 5”In, β-CI)
134%, r CD 7. '3%, zo (7) song (7
) Tek7 t') N49.9 ”Vn 1350〃
was added and extracted by stirring at about 25°C for 1 hour. Next, remove the fu@qmuse 1j11 liquid 1,230. ? I got it. The number of extractions (< 1) E s waxy, f42 powder M7 with 50jV of soluble dextrin added]-2, and according to the 1st method. (b) When the obtained Mitsuba extract powder is dissolved in water, it has a fresh and desirable Mitsuba taste,
Excellent flavor persistence and stability ('I: 1., fill
I was able to obtain high palatability by doing this.
比較例 1
実施例1におりで、トヨゾリンL350fJfc全61
−水に11′tきかえ、水850.V及び957ノol
ツ、エタノール150 gi用いて抽出を行ったほかは
、実施例1と同一条件Qこよって抽L11シ、油田〕良
1240〃を得た。この抽出、夜に、DE5のワキシ殿
粉分解水溶性デキストリフ120μを加エテ溶解し、N
’i Ii乾′虚して、ミツノぐエキス粉末14511
fイ4’l= yt。実施例1および比改例1で得ら
れたミツバエキス′A:々・kを夫々、和j虱吸q勿に
1%添加し、曵くtll独された官II目次頁員20名
によるlイ、」h・ド画(両11111次定)した結果
を蓼−1に示す。Comparative Example 1 Same as Example 1, Toyozolin L350fJfc total 61
- Replace with water for 11't, water for 850. V and 957 nool
The extraction conditions were the same as in Example 1, except that the extraction was performed using 150 g of ethanol. During this extraction, at night, 120μ of DE5 waxy starch decomposition water-soluble dextrin was dissolved with N.
'i Ii Dry' Empty Mitsunogu Extract Powder 14511
f i4'l = yt. Mitsuba extracts obtained in Example 1 and Ratio Modification Example 1 were added at 1% each to Japanese lice suction, and then tested by 20 government II index pagers. The results of the I, H and D drawings (both 11111 and 11) are shown in Figure 1.
鉦 咋 Jヤ ゛(1
表−1の結果よ・す、実施例1vcJ:る本発明のミツ
バエキス粉末は、サイクロデキストリン無添加の比較r
f!! 1の粉末に比べて有意水準0.1%で優れてい
た。According to the results in Table 1, the Mitsuba extract powder of the present invention was compared with the one without the addition of cyclodextrin.
f! ! It was superior to powder No. 1 at a significance level of 0.1%.
実施例 2
粉砕した生しいたけ(1〜5mm)800.?に水38
00、V、グリセリン200gを加え85〜90℃で1
時間攪拌1−で抽出した。次いで遠心分tjjfteで
不#物1ケ1)乍去し、更にケイソウ土を用いて濾過し
、P液318051を得た。該曲出液にトヨゾリンIi
240 gを添加して@解し90℃で30分間撹拌加
S弗殺菌後、内温40〜5o’c、〆威圧度30〜40
yuxHqIc テ減IE濃mi、B×70°のしい
たけ抽出物:(00Mをイ拝た。得られたしいたけ曲出
物は、しいたけの香味を・々ランス良く保持し、香味に
1憂れた持続性と安定性を有していた。Example 2 Crushed raw shiitake mushrooms (1-5 mm) 800. ? water 38
00, V, add 200g of glycerin and heat at 85-90℃
Extracted with stirring for 1 hour. Next, one impurity was removed by centrifugation, and the mixture was further filtered using diatomaceous earth to obtain P liquid 318051. Toyozolin II is added to the eluate.
Add 240 g, stir at 90°C for 30 minutes, and sterilize with S-filter, internal temperature 40-5o'C, pressure level 30-40.
yuxHqIc Tereduction IE concentration, B It had durability and stability.
実施例 3
人参を水洗い、剥皮した後、lcgL角ににIIIMし
、更にミキサーで粉砕した。粉砕物1 kgに水1.5
ゆ、β−サイクロデキストリン60.9i加え、約45
℃で1時間攪拌して抽出した。次いで不溶物を除去し、
抽出液2 kgを:鍔だ。この抽出数をli菌後、内温
40−45℃、減圧/J[30−40=Im)i 、q
にて減圧譲縮し、Bに70′lの人参抽出物110.1
9を1昇た。・併られた人参抽出物は剥皮、粉砕直後の
人参特有のフレッシュな香味がバランス良く保持され保
存安定性に優れてhた。Example 3 After washing carrots with water and peeling them, they were diced into lcgL cubes and further ground with a mixer. 1.5 kg of pulverized material and 1.5 kg of water
Yu, β-cyclodextrin 60.9i added, approx.
The mixture was stirred and extracted at ℃ for 1 hour. Then, insoluble matter is removed,
2 kg of extract: Tsuba. This number of extractions was carried out after li bacteria, internal temperature 40-45℃, reduced pressure/J [30-40=Im)i, q
70'l of ginseng extract 110.1
9 went up by 1. - The combined carrot extract had a well-balanced fresh flavor unique to carrots immediately after peeling and crushing, and had excellent storage stability.
比較例 3
実施例3においてβ−サイクロデキストリン0かわりに
DEx2〜DE16のデキストリンを用いた他は同一原
料を同−量用す同一′k FF−vCよってB×70°
の人参抽出濃縮物110.?を得た。Comparative Example 3 The same raw materials were used in the same amount except that dextrins of DEx2 to DE16 were used instead of β-cyclodextrin 0 in Example 3.
Carrot extract concentrate 110. ? I got it.
実施3及び比較例3で得られた人参抽出物を七れぞれl
Ogとり温水で500倍に希釈し、この希M<液につい
て良<−1i111練された官能倹査負20名によるα
能検査を行い、その結(!:を表−2に示した。辰−2
の結果から明らかな通り、実施例3の本@明品は香1床
、嗜好性、保存安定トド、全ての点で有意水準0.1%
で比較例30抽出I吻よりも+4fれていた。Seven liters each of the ginseng extracts obtained in Example 3 and Comparative Example 3
It was diluted 500 times with warm water, and this dilute solution was subjected to a sensory evaluation conducted by 20 people.
A performance test was conducted and the results (!:) are shown in Table-2.Tatsu-2
As is clear from the results, the book of Example 3 has a significance level of 0.1% in all aspects including fragrance, palatability, and storage stability.
The snout was +4f higher than that of Comparative Example 30 Extraction I.
表 − 人参の風味が強い方 人参の風味のバランスが良いプ コクi天の強い方 1嗜好性の高い方 保存安定性の良い方 特許出1頭人 代理人 実施例3 比較例3 19 1 F 20 0 20 0 20 0 19 1 長谷川香料株式会社Table - People with a strong carrot flavor A well-balanced carrot flavor The one with strong richness 1 People with high preferences Good storage stability 1 person with patent agent Example 3 Comparative example 3 19 1 F 20 0 20 0 20 0 19 1 Hasegawa Fragrance Co., Ltd.
Claims (1)
媒で1野菜を抽出して得られた水もしくは水性抽出物で
あって、iI亥油抽出サイクロデキストリンの存在下に
行うか、及び/又は該抽出物に閣J゛イークロデギスト
リンを添加することにより得られた水性抽出物であるこ
とを特徴とする1!? a抽出物。Water or a water-miscible organic material with a moisture content of approximately 20% or more/8
Water or an aqueous extract obtained by extracting one vegetable with a medium in the presence of iI oil-extracted cyclodextrin and/or adding cyclodextrin to the extract. 1, characterized in that it is an aqueous extract obtained by! ? a extract.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58112688A JPS606174A (en) | 1983-06-24 | 1983-06-24 | Vegetable extract |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58112688A JPS606174A (en) | 1983-06-24 | 1983-06-24 | Vegetable extract |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS606174A true JPS606174A (en) | 1985-01-12 |
Family
ID=14592989
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP58112688A Pending JPS606174A (en) | 1983-06-24 | 1983-06-24 | Vegetable extract |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS606174A (en) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS62100271A (en) * | 1985-10-25 | 1987-05-09 | Nippon Coinco:Kk | Production of almond paste emulsion |
FR2629735A1 (en) * | 1988-04-11 | 1989-10-13 | Agronomique Inst Nat Rech | PROCESS FOR THE EXTRACTION OF SUPERCRITICAL CARBON DIOXIDE FROM VOLATILE COMPOUNDS, AND COMPOUNDS OBTAINED |
JPH0662812A (en) * | 1992-06-12 | 1994-03-08 | Michiyoshi Muraki | Vegetable soup and its production |
JPH07203921A (en) * | 1994-01-18 | 1995-08-08 | Ii & M Prod:Kk | Healthy tea consisting essentially of sword bean |
JP2010172304A (en) * | 2009-01-30 | 2010-08-12 | Toyo Shinyaku Co Ltd | Method for improving taste of potato extract-containing food |
CN105146503A (en) * | 2015-08-25 | 2015-12-16 | 重庆食品工业研究所 | Enzymolysis lentinus edodes stem ultrafine powder and preparation method |
-
1983
- 1983-06-24 JP JP58112688A patent/JPS606174A/en active Pending
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS62100271A (en) * | 1985-10-25 | 1987-05-09 | Nippon Coinco:Kk | Production of almond paste emulsion |
JPH0456589B2 (en) * | 1985-10-25 | 1992-09-08 | Nippon Konratsukusu Kk | |
FR2629735A1 (en) * | 1988-04-11 | 1989-10-13 | Agronomique Inst Nat Rech | PROCESS FOR THE EXTRACTION OF SUPERCRITICAL CARBON DIOXIDE FROM VOLATILE COMPOUNDS, AND COMPOUNDS OBTAINED |
WO1989009639A1 (en) * | 1988-04-11 | 1989-10-19 | Institut National De La Recherche Agronomique (Inr | Method for extracting volatile compounds with supercritical carbon dioxide, and compounds so obtained |
JPH0662812A (en) * | 1992-06-12 | 1994-03-08 | Michiyoshi Muraki | Vegetable soup and its production |
JPH07203921A (en) * | 1994-01-18 | 1995-08-08 | Ii & M Prod:Kk | Healthy tea consisting essentially of sword bean |
JP2010172304A (en) * | 2009-01-30 | 2010-08-12 | Toyo Shinyaku Co Ltd | Method for improving taste of potato extract-containing food |
CN105146503A (en) * | 2015-08-25 | 2015-12-16 | 重庆食品工业研究所 | Enzymolysis lentinus edodes stem ultrafine powder and preparation method |
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