JPS624788A - Extraction of aromatic substance - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a novel method for extracting aroma substances.

<Prior art> Low boiling point solvents such as ether and petroleum ether are generally used to extract aroma substances from foods and other natural products.
A method has been adopted in which the solvent is evaporated from the extract to obtain the remaining aroma substances.

However, this method not only cannot completely remove the odor of the solvent, but also has the disadvantage that low-boiling point aroma substances are lost with the solvent, disrupting the balance of aroma components. A method has been proposed (Japanese Patent Publication No. 50-2739) in which the aromatic substances are collected by absorbing the aromatic substances and subjecting them to vacuum ethanol steam distillation.

<Problems to be solved by the invention> However, there are theories that liquid paraffin poses food hygiene problems, so its use in food products is severely restricted, and it is only used as a mold release agent and lubricant in bread manufacturing. Just see an example of its use.

In view of this current situation, the present inventors conducted repeated research on methods for extracting aroma substances, and found that saturated fatty acid triglycerides with a total carbon number of 27 to 3 pose no food hygiene problems and efficiently extract aroma substances. Moreover, the extraction solvent must have (1) virtually no odor itself;
2) It generally has a higher boiling point than aroma substances; (3)
It was found that it satisfies the requirement that it is liquid when used, and that it can be advantageously used for extracting aroma substances.

The present invention was completed based on the above findings, and will be explained in detail below.

<Means for Solving the Problems> The aroma-containing substances to which the present invention is applied include, for example, liquid foods such as soy sauce, wine, sake, coffee, and fruit juice, and various cosmetic raw materials. When applied to brewed foods and drinks containing aromatic substances such as soy sauce and wine, the aromatic substances can be extracted in a well-balanced manner.

Solvents for extracting aroma substances from these aroma-containing substances are saturated fatty acid triglycerides having a total of 27 to 39 carbon atoms, such as tricaprylin (C27),) licaprin (
C33), trilaurin (C39), etc., and may be either a monoacid group glyceride or a mixed acid group glyceride. If the total number of carbon atoms is less than the above range, the triglyceride itself tends to generate short-chain fatty acid odor due to decomposition, and if it is greater than the above range, the melting point will be high and it will be difficult to use it for extraction at room temperature. Furthermore, unsaturated fatty acid triglycerides are undesirable because they tend to be oxidized and produce off-flavors.

Extraction can be carried out using conventional methods such as the Bafuchi method or the continuous method (countercurrent distribution method). For example, in the batch method, 5 to 30% of fatty acid triglycerides are added to 1 part of soy sauce, which is an aroma-containing substance. After stirring, the mixture is allowed to stand for a certain period of time or centrifuged and the upper layer is collected to obtain fatty acid triglyceride that has absorbed the aroma components in the soy sauce.

A concentrate of aroma substances can be obtained by further subjecting such aroma substance extract to vacuum distillation, vacuum steam distillation, carbon dioxide distillation, or vacuum ethanol steam distillation as described in Japanese Patent Publication No. 50-2739. .

In addition, if the aroma-containing substance is in solid form, it should be soaked in water, hot water,
After preliminary extraction with hydrous alcohol or the like, the preliminary extract can also be extracted with fatty acid triglyceride.

It goes without saying that the present invention can be used not only for the purpose of obtaining aroma, but also for the purpose of obtaining odorless soy sauce, odorless sake, etc.

<Effects of the Invention> The present invention is capable of efficiently extracting aroma substances in aroma-containing substances using saturated fatty acid triglycerides, and is superior to conventionally known liquid paraffin and low-boiling solvent extraction methods. be.

<Example> Examples are shown below.

Example 1 Commercially available dark soy sauce 21 and capric acid triglyceride (manufactured by Nippon Oil & Fats Ltd., Parfait) in a 31-volume bottle with a tight stopper.
1000), shake vigorously for 30 minutes at room temperature to mix and contact the two solutions, and then leave to stand still to separate the two upper and lower layers.

Upper layer containing aroma substances (capric acid triglyceride) approx. 2
00go is placed in a 500ml flask for distillation, heated to 50"C in a hot water bath, and ethanol vapor is introduced little by little from the bottom of the flask. At the same time, while suctioning with a vacuum pump, the generated vapor is transferred from the top of the flask to a low-temperature trap. The trap is cooled to around -70''C with dry ice-ethanol cryogen. Ethanol vapor distillation is carried out under reduced pressure while gradually increasing the degree of vacuum in the distillation flask to prevent excessive bubbling until the system pressure reaches 0.3*m Hg after 1 hour.

During this time 4. The ethanol vapor of the OI is used, and the cryotrap contains an ethanol solution containing soy sauce flavor substances of approx.
．． 0 m/ is obtained.

This ethanol solution has a strong soy sauce aroma, and by adding it slightly to dry powdered soy sauce that has almost lost its soy sauce aroma, a powdered soy sauce with an enhanced soy sauce aroma can be obtained.

Example 2 Commercially available light soy sauce 21 and medium-chain saturated fatty acid triglyceride (manufactured by Nippon Oil & Fats ■, Panacet 810) were added to a 31° sealed bottle. The air in the upper layer was replaced with nitrogen gas, the two liquids were mixed and brought into contact by shaking vigorously at room temperature for 30 minutes, and after standing still for 2 hours, the two were separated. To the soy sauce layer, 200 ml of fresh Bananasai) 810 was added. Contact as above. Each layer was further centrifuged to completely remove other layers that were slightly mixed together, yielding about 400 ytl of fatty acid triglyceride containing aroma substances and deflavored soy sauce from which aroma substances were removed.

This deodorized soy sauce contains no foreign taste or odor, and is completely unimpaired in terms of quality except for the fact that it does not have the unique aroma of soy sauce, so it is used as a seasoning for foods that do not like the strong aroma of soy sauce. can do.

In addition, the fatty acid triglyceride part containing aroma substances is Example 1
An ethanol solution containing soy sauce aroma substances was obtained by processing in exactly the same manner as described in .

Example 3゜37! 250ml of white wine 21 and medium-chain fatty acid triglyceride (manufactured by Nisshin Oil Co., Ltd., 0DO) in a bottle with a tight stopper.
/Additionally, the air in the upper layer is replaced with nitrogen gas, and the white wine layer in the lower layer separated by mixing and contacting is removed. Fresh white wine 21 is further added to the container in which the medium-chain fatty acid triglyceride remains, shaken in the same manner, and left to stand to separate into two layers.

In order to completely separate each layer, each layer is centrifuged to produce medium-chain fatty acid triglycerides containing the aroma of white wine.
Obtain 50ml and 2g of white wine.

Although this white wine has had its characteristic aroma removed, it does not contain any off-flavors or off-flavors, and there is almost no loss of alcohol content.

250 d of medium-chain fatty acid triglycerides containing aroma substances were subjected to ethanol steam distillation at 40 to 50°C for 40 minutes using the same equipment as in Example 1 (final pressure 0.4 Hg).
4.0 d of ethanol solution containing white wine aroma substances was obtained in the cold trap.

This liquid has a strong white wine aroma, and by adding a small amount to a medium-quality, non-aromatic white wine, it can be used to make a very aromatic white wine.

Claims (1)

[Claims] 1. A method for extracting aroma substances, which comprises extracting aroma substances in an aroma-containing substance using saturated fatty acid triglyceride having a total of 27 to 39 carbon atoms.