JPS6113789B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a novel flavoring agent obtained from wood raw materials, and its purpose is to impart flavor to various foods and beverages, particularly seasonings, Western confectionery, alcoholic beverages, candied products, and tyokolate. The objective is to provide a flavoring agent suitable for Conventionally, methods for extracting flavoring from wood raw materials include simply heating the wood raw material under normal pressure, or extracting it with a solvent after heat treatment in the presence of acid, alkali, alcohol, etc.; Methods such as steam distillation of pulverized wood materials have been adopted. However, in the above 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 adheres each cell, etc. It is difficult for extraction solvents such as alcohol to penetrate into the interior of the wood structure.
The useful flavor components contained in the wood raw material could not be sufficiently eluted, and the resulting flavoring agent had a weak aroma and a poor balance of flavor components. Therefore, as a result of intensive studies to eliminate the above-mentioned drawbacks, the inventors of the present invention have decided to heat and pressurize wood raw materials for 30 seconds or more in the presence of saturated steam at a pressure of 4 kg/cm ² or higher or superheated steam at a temperature of 151°C or higher. When extracted by adding alcohol, an alcohol-containing liquid, or an extraction solvent such as water to the wood raw material, a flavoring agent with excellent flavor and color can be obtained. The present invention was completed based on the knowledge that when added to foods and beverages such as pickles and tyokolate, or during the production of such foods and beverages, the flavor and color tone of these products can be significantly improved. That is, the present invention involves heating a wood material under pressure for 30 seconds or more in the presence of saturated steam at a pressure of 4 kg/cm ² or higher or superheated steam at a temperature of 151° C. or higher, and then rapidly or gradually releasing it under a lower pressure. It is a flavoring agent obtained by extracting the resulting pressure-heat treated wood material with a solvent and removing the residue from the extract. The present invention will be explained in detail below. First, the wood raw material used in the present invention may be any kind of tree species, but preferably tree species such as white oak, Quercus oak, retard oak, beech, sawtooth oak, oak, maple, cherry, cedar, pine, etc. White oak and Quercus oak are particularly preferred in terms of flavor. The wood material can be used as is, but it can be used with a plane,
It may be made into flakes with a slicer or the like, coarsely crushed with a disc-type chipper for pulp, or crushed with a pulverizer. In short, the wood material may have any shape as long as it is large enough to 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 saturated steam is used at a pressure of 4 Kg/cm ² or more, preferably 6 to 20 Kg/cm ² or a temperature of 151°C or more, preferably 164 to 300°C. After being heated under pressure for 30 seconds or more with superheated steam, it is gradually heated under lower pressure.
For example, the wood material may be released under atmospheric pressure to obtain a pressurized and heat-treated wood material, or the above-mentioned wood material may be treated under the same pressure and heat treatment conditions as above, and then suddenly released under lower pressure.
For example, the material is discharged under atmospheric pressure to obtain a pressure-heat treated expanded wood material. The pressurized heating device mentioned above can be of any shape or structure, regardless of whether it is a continuous type or a batch type. Water vapor that does not contain air or contains a very small amount of air can be used without any problem. Next, a solvent such as alcohol or an alcohol-containing liquid, water, or an extraction solvent such as liquefied carbon dioxide gas is applied to the pressure-heat treated wood material or the pressure-heat treated expanded wood material obtained as described above. Usually about twice (V/W) or more is added and extracted at room temperature or under heating for 1 minute or more, preferably 5 minutes or more to extract the useful flavor components in the wood material, and extract the extraction residue from the extract liquid. A flavor liquid is obtained by removing spectra by a method. As the alcohol or alcohol-containing liquid, ethyl alcohol or alcoholic beverages such as whisky, rum, brandy, liqueur, Cierrie, refined sake, shochu, and fruit wine are used. The flavoring agent obtained as described above may be used as a flavoring agent in its liquid state as it is, or may be concentrated by a conventional method under normal pressure or reduced pressure to be used as a flavoring agent, or it may be further dried by a conventional method. death,
If necessary, it may be pulverized to form a powdery flavoring agent. Here, the superiority of the flavoring agent of the present invention as a flavoring agent will be explained with reference to experimental examples. Experimental Example 1 200 g of white oak crushed into 8 to 12 meshes per test plot was placed in a horizontal cylindrical pressure-resistant container (inner diameter 150φm/m,
A cylinder with a depth of 160 m/m) was sealed, and saturated steam was supplied while rotating the perforated cylinder inside the container, and the container was maintained at an internal pressure of 2 to 15 Kg/ ^cm2 for 5 minutes as shown in Table 1. After that, the lid of the container was suddenly opened to obtain a pressure-heat treated expanded wood material (pulverized material). Next, 40% (V/
V) Add 10 ethyl alcohol solution and add 20
Pour into a hollow enamel pot, mix well, and let stand at room temperature.
After holding and extracting for 48 hours, the extract was filtered through No. 5 Toyo paper to obtain 9.8 flavorants, respectively. For the control (untreated), 40% (V/
V) A flavoring agent obtained by adding 10 ml of ethyl alcohol solution and performing extraction and filtration in exactly the same manner as above. For each of the above samples (flavoring agents), component analysis such as extract content and polyphenol content, as well as sensory testing by 20 experienced panelists were conducted. 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: 10 ml of the sample was evaporated in advance over a boiling water bath, and then the residue was dried in a dryer at 100°C for 3 hours, and its weight was measured and expressed as the weight in 100 ml of the sample. Amount of polyphenols: Samples were measured according to the Folin-Denis method (published by Nikko Rin Shoin on October 20, 1971, co-authored by Nakabayashi et al., "Browning of Foods and Its Chemistry", p. 84). Sensory test: Using a panel of 20 experienced people, ranking points were given in order of strength of "coffee-like flavor", which is generally considered a desirable aroma, as 1, 2, 3, 4, 5, 6, and 7, and the average score was calculated. .

[Table] Experimental Example 2 200 g of Quercus crushed into 10 to 20 mesh pieces per test plot was placed in a horizontal cylindrical pressure-resistant container equipped with a horizontal rotatable perforated cylinder (diameter 120φm/m, depth 150m/m). (Inner diameter 150φm/m, depth
160 m/m) and sealed, and while rotating the cylinder made of perforated plate inside the container, saturated steam was supplied to each container at an internal pressure of 2 to 15 Kg/ ^cm2 as shown in Table 2.
After holding the container for a minute, the exhaust valve of the container was gradually opened, and after returning to atmospheric pressure for 3 minutes, the lid was opened to obtain a pressurized and heat-treated wood material. Next, 10 g of 40% (V/V) ethyl alcohol solution was added to 100 g of this pressurized and heated wood material, and this was poured into a 20-volume hollow pot, thoroughly mixed, kept at room temperature for 48 hours, extracted, and then the extract was poured into No. .5 spent time at Toyo Shi,
Flavoring 9.8 was obtained respectively. The control (untreated) was a flavor obtained by adding 10 g of 40% (V/V) ethyl alcohol solution to 100 g of Quercus pulverized into about 10 to 20 meshes, and extracting and filtering in exactly the same manner as above. It is. For each of the above samples (flavoring agents), component analysis such as extract content and polyphenol content, as well as sensory testing by 20 experienced panelists were conducted. The results are shown in Table 2. The extract content and polyphenol analysis and sensory test were carried out by the method described in Experimental Example 1 above.

[Table] As is clear from Tables 1 and 2, 4Kg/cm ²
The flavoring agent of the present invention is obtained by extracting with a solvent the pressure and heat treated wood material obtained by pressure and heat treatment at (151°C) or higher and then releasing it suddenly or gradually under lower pressure. Compared to those processed at 2Kg/cm ² (132℃) or less and extracted with a solvent, both the extract content and the amount of polyphenols are higher, and the flavor is also significantly superior in sensory tests. It becomes even more noticeable when treated at temperatures higher than cm ² (164°C) and extracted with a solvent. In addition, the present invention, as described above, uses wood raw materials under pressure of 4
Pressure-heat treated wood material obtained by pressurizing and heating for 30 seconds or more in the presence of saturated steam of Kg/ ^cm2 or more or superheated steam with a temperature of 151℃ or more and then releasing it suddenly or gradually to a lower pressure. It is a flavoring agent obtained by extracting with a solvent and removing the residue from the extract, so by adding it to food or drinks or during the manufacturing process of the food or drink, food or drinks with excellent flavor can be obtained. . Examples of the above-mentioned food and beverages include seasonings such as soy sauce, miso, and sauces; alcoholic beverages such as whiskey, brandy, rum, liqueur, Cierrie, sake, shochu, and fruit wine; butter cream, sponge cake,
Western sweets such as pound cakes, pies, cream puffs, donuts, and castella; marron glace,
Suitable examples include candied plums such as plums boiled in Western liquor; and thiokolates such as sierchiyocolate, solid thiyocolate, and covering thiyocolate. 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 of the present invention obtained as described above is added in an appropriate amount, for example 0.001% (W/W ) 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 45 kg/kg of white oak chips were put into a pressurized heating continuous steaming device (device described in the Japanese Patent Publication No. 52-1997).
After being heated under pressure for 6 minutes with 8 kg/cm ² of saturated steam (175°C), it is continuously and rapidly released to atmospheric pressure and subjected to pressure heating and swelling at a rate of 49 kg/hour. Obtained 245 kg of chips (operated for 5 hours).
Next, the expanded chips were put into a 20K stainless steel tank, 40% (V/V) ethyl alcohol was added at 1200ml, stirred and mixed thoroughly, kept at room temperature for 3 days for extraction, and solidified using a centrifuge. Separates the liquid and produces a flavored liquid with a rich color and good flavor.
I got 828. The analysis value of the obtained flavoring agent is: Extract content: 6200
mg/100ml, polyphenol amount: 2950mg/100ml
So, the absorbance at 400 mμ (50 times diluted solution) is
It was 0.54 (OD). Example 2 Quercus chips were fed to a continuous pressure heating device (device described in Japanese Patent Publication No. 46-34747) at a rate of 50 kg/hour, and 7 kg/cm ² of superheated steam (210
℃) for 1 minute, and then sent through a rotary valve to a screen-type ventilation cooling device with an air pressure of 7 kg/cm ² connected to the pressurizing and heating device, and cooled to a product temperature of 25°C. Then, the chips were continuously discharged into the atmosphere to obtain 240 kg of pressurized and heat-treated chips (operated for 5 hours) at a rate of 48 kg/hour. Next, the pressurized and heat-treated chips were put into a 20K stainless steel tank (with a filter valve attached to the bottom), and 2600 ml of rum (alcohol content: 40% V/V) was poured into it.
After adding and mixing, the mixture was kept at room temperature for 5 hours, extracted, and a valve with a filter at the bottom of the tank was opened to obtain flavoring agent 2080 with an extremely excellent flavor. The component analysis values of the flavoring thus obtained were: extract content: 1650 mg/100 ml, polyphenol amount: 1040 mg/100 ml, and absorbance at 400 mμ (50 times diluted solution) was 0.45 (OD). 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 Slice 1 kg of apple, 1 kg of carrot, 0.2 kg of parsley, 3 kg of onion, 0.5 kg of ginger, and 0.5 kg of garlic and put them in a pressure cooker, add 5 kg of water, 1 kg of salt, and 2.8 kg of sugar, and cook under pressure. I simmered it for 120 minutes and left it for 12 hours. Add to this 0.2 of the flavoring obtained in Example 1, 2 of soy sauce, 2 g of sage, and 2 of laurel.
Add g, 2 g of koshiyo, and 2 g of thyme and mix.
After simmering this for 60 minutes, add 2.7 ml of vinegar to create a liquid sauce with excellent flavor (acetic acid: 1.5% W/
V, salt: 7.5%・W/V, sugar: 16.8%・W/
V) 18 was obtained. Next, a panel of 60 experienced taste testers tested the liquid sauce obtained as described above (product 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 (tested with pork cutlets).

[Table] There are differences.
Reference Example 2 Barley and malt were used as raw materials, and the resulting saccharification and fermentation was distilled twice in a pot still, and the intermediate distillate fraction was collected from each distillation. The intermediate distillation section 5
Add 0.5% of the flavoring obtained in Example 1, ethyl alcohol for brewing, and water to an alcohol concentration of 40%.
(V/V), and add by the usual method.
A bottled product (whiskey) with good flavor was obtained. Reference Example 3 100% of the brandy obtained by pot distilling grape wine produced by a conventional method, 100% of the brandy obtained in Example 1, and 10% of the flavoring obtained in Example 1,
After blending 20% of aged barrel brandy with this, it was stored again in the barrel, the alcohol concentration was adjusted, filtered, and bottled to obtain a product (brandy) with good flavor. Reference Example 4 1.5 g of shochu and 800 g of rock sugar were added to a wide mouth bottle and mixed, and the mixture was left to stand for 2 to 3 days to mix. Add 1 kg of plum fruit to this, seal it, and store it for about 3 months to obtain plum liqueur, and add the flavoring obtained in Example 1 to this.
0.5 was added and mixed to obtain plum liqueur with good flavor. Next, the plum liqueur obtained as described above (product of the present invention) and the plum liqueur made in the same manner as above except that the flavoring agent of Example 1 was not added (control)
Table 3 shows the results of a sensory test conducted using a panel of 30 experienced sake drinkers.

[Table] There are differences.
Reference example 5 Pour 1000ml of milk into a container and heat it to just before boiling.
3000 g of sugar was added, the sugar was completely dissolved in the container, and the mixture was allowed to cool to obtain a sugar milk solution. Add 4000g of fresh butter to another container and whisk to create a foam.
The sugar milk solution was gradually added to the mixture, and then 100 ml of evaporated milk, 100 ml of the flavoring agent obtained in Example 1, and 30 ml of vanilla essence were added and mixed to obtain a smooth butter cream with a good whipping flavor. Reference example 6 Raisins (washed and roughly chopped) 1100g, lemon peel (finely chopped) 250g, orange peel 250g
(finely chopped), citron peel (finely chopped)
After thoroughly mixing 250 g of cherry, 250 g of cherry (finely chopped), 100 g of dates (roughly chopped), 200 g of lightly toasted and finely chopped oats, and 200 g of almonds, add 80 g of cinnamon and 200 g of allspice.
g, 180 g of nutmeg, and 8 g of chiyozu were added and mixed. Sprinkle 700 ml of the flavoring agent obtained in Example 1 and 700 ml of Cierrie wine, then pour it into a 20-volume glass bottle, sprinkle 300 g of white sugar on the surface, cover with a lid, seal, and store in a cool, dark place for about 4 months. Mincemeat with excellent flavor was obtained. Reference example 7 Add 2000ml of water and 4000g of white sugar to 10 containers, heat to make a sugar solution, and add 300g of dried grapes to this.
and cool it, then add 300ml of fresh lemon juice to it.
Marinated for 24 hours, and added the flavoring obtained in Example 1.
By adding 1000 ml, raisins (candied Western liquor fruit) with excellent flavor were obtained. Reference Example 8 Cocoa beans are roasted in a roaster to give them a tyokolate-like flavor, then cooled and finely crushed in a dehulling machine to separate the skin, and then the bean germ is removed in a jam separator, which is then processed into a grinder. It was ground to make bittersweet chocolate (cacao paste). This bitter chocolate 180Kg, cocoa butter 16Kg, powdered sugar 430Kg
and 5 kg of lecithin were added and mixed, then finely ground using a Refainer, and further kneaded using a coaching machine and a tempering machine for two consecutive days and nights. The dough Chiyocolate obtained in this manner is made into hollow granular Chiyocolate using a shell molding device, inverted, cooled and solidified, and Liquor 50 and the flavoring agent 50 obtained in Example 1 are mixed therein. A predetermined amount of the mixture was injected per grain, and the mixture was sealed with dough to produce sierchiyocolate with excellent flavor. Reference Example 9 A mixture of 140 kg of wheat flour and 1 kg of baking powder was passed through a sieve twice and mixed well. Put 80 kg of butter in a bowl and mix it with a whisk until it becomes soft and creamy, then add 120 kg of sugar and knead it further. Next, add the above ingredients little by little to the egg mixture for 2000 eggs and mix with a whisk, then add the flavoring obtained in Example 2.
30, 1 part vanilla essence, and finely chopped dried grapes, lemon peel, orange peel, walnuts, cherries, etc. were added and mixed. Add the above in three parts, mix with a wooden spoon, put into an 18cm pound cake mold (10,000 pieces), smooth the surface with a spatula, and heat to about 170℃.
Bake for about 40 minutes over a hot fire. And after baking,
A pound cake with an excellent flavor was obtained by adding 10 parts of water to 30 parts of Jam Yam, applying the heated mixture to the surface, and wrapping it in aluminum foil. Reference example 10 After thoroughly mixing 20 kg of red miso, 20 kg of white miso, 10 kg of sugar, and 10 kg of bonito stock, add 40 kg of dashi to this.
Add this and heat it in a pot to obtain paste miso.
Flavoring agent 20 obtained in Example 2 was added to this and mixed to obtain kneaded miso with excellent flavor.

Claims (1)

[Claims] 1 Wood raw materials are heated for 30 minutes in the presence of saturated steam at a pressure of 4 kg/cm2 ^or higher or superheated steam at a temperature of 151°C or higher.
A flavoring agent obtained by extracting a pressure-heat treated wood material with a solvent, which is obtained by heating under pressure for more than a second and then releasing it suddenly or gradually under lower pressure, and removing the residue from the extract. 2. The flavoring agent according to claim 1, wherein the pressure of saturated steam is 6 to 20 Kg/cm ² . 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 solvent is at least one selected from alcohol or an alcohol-containing liquid, water, and liquefied carbon dioxide. 5. The flavoring agent according to claim 1, wherein the wood species of the wood material is either white oak or Quercus oak.