JPS63129959A - Production of caramel-like substance - Google Patents
Production of caramel-like substanceInfo
- Publication number
- JPS63129959A JPS63129959A JP27661786A JP27661786A JPS63129959A JP S63129959 A JPS63129959 A JP S63129959A JP 27661786 A JP27661786 A JP 27661786A JP 27661786 A JP27661786 A JP 27661786A JP S63129959 A JPS63129959 A JP S63129959A
- Authority
- JP
- Japan
- Prior art keywords
- caramel
- substance
- mixture
- organic solvent
- hydrophilic organic
- 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
- 239000000126 substance Substances 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 239000003960 organic solvent Substances 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 235000013379 molasses Nutrition 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 9
- 238000000926 separation method Methods 0.000 claims description 3
- 235000013736 caramel Nutrition 0.000 abstract description 20
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 abstract description 19
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 7
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 abstract description 6
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 abstract description 4
- 239000006227 byproduct Substances 0.000 abstract description 2
- 239000012141 concentrate Substances 0.000 abstract description 2
- 238000012262 fermentative production Methods 0.000 abstract 1
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 abstract 1
- 235000000346 sugar Nutrition 0.000 description 8
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 6
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 4
- 239000003086 colorant Substances 0.000 description 4
- 238000004043 dyeing Methods 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- RAXXELZNTBOGNW-UHFFFAOYSA-N imidazole Natural products C1=CNC=N1 RAXXELZNTBOGNW-UHFFFAOYSA-N 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 229910021529 ammonia Inorganic materials 0.000 description 2
- 150000003863 ammonium salts Chemical class 0.000 description 2
- 239000003054 catalyst Substances 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- -1 sugar Chemical class 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229910052784 alkaline earth metal Inorganic materials 0.000 description 1
- 150000001342 alkaline earth metals Chemical class 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 150000003216 pyrazines Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 150000003388 sodium compounds Chemical class 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 238000004065 wastewater treatment Methods 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は糖蜜発酵分離液の濃縮液からカラメル様物質を
、親水性の有機溶媒を用いて極めて容易に製造する方法
に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for extremely easily producing a caramel-like substance from a concentrated liquid of molasses fermentation separation liquid using a hydrophilic organic solvent.
一般にカラメルを利用面から２種類に大別できる。即ち
砂糖などの食用糖類を軽く加熱し、焦糖風味を強調した
ものと、もう一方では加熱をより強くして着色性を高め
たものとがある。Generally speaking, caramel can be roughly divided into two types based on its usage. That is, there are two types of edible sugars, such as sugar, that are lightly heated to emphasize the brown sugar flavor, and those that are heated more intensely to enhance coloring.
原料から大別しても２種類があり、使用量からすると澱
粉カラメルがＪ３よそ７５％、砂糖カラメルが２５％の
割合で占めている。カラメルをはじめ天然色素と称する
ものは３０種類にも及ぶが、カラメルはそれら天然色素
の４５％を占めるはど人聞に使用されている。 一方用
途面からは、歴史的に見でも古く、ヨーロッパではケー
キウクツ１−一の原料として焦糖風味を付与するため、
史には味覚効果、薄く狐色に青色することによる視覚的
効果として使用されてきた。カラメルは我国に於いて、
ここ数十年来徐々に用途が拡がり、起曲、ソース、スー
プをはじめ清涼飲料水、乳飲料、榮子簀の増大がみられ
、カラメルの使用ωも当然増大することが見込まれる。There are two types of raw materials, and based on the amount used, starch caramel accounts for about 75% of J3, and sugar caramel accounts for 25%. There are over 30 types of natural pigments, including caramel, but caramel accounts for 45% of these natural pigments and is used by most people. On the other hand, from a usage standpoint, it is historically old, and in Europe it is used as a raw material for cake kutsu 1-1 to give it a brown sugar flavor.
In history, it has been used as a taste effect, and as a visual effect by turning it pale fox-blue. In our country, caramel is
The use of caramel has been gradually expanding over the past few decades, and the use of caramel has been increasing in addition to soups, sauces, and soups, as well as soft drinks, milk drinks, and soybeans, and the use of caramel is naturally expected to increase as well.
カラメルは法的には天然着色料と指定されているため、
着色料として扱われているが、現状の使用目的から分類
すると、食品用、補色用、純♀７色用、品質向上用、安
定剤または増粘剤としての［１的で使用されており、今
後とも食品に不可欠な素材として大いに活用されていく
ものである。Caramel is legally designated as a natural coloring agent, so
Although it is treated as a coloring agent, it is classified according to its current purpose: for food, for complementary colors, for pure 7 colors, for quality improvement, and as a stabilizer or thickener. It will continue to be widely used as an essential material for food products.
カラメルの性状は暗褐色〜黒色の液状、粉末、塊または
ペースト状で、はとんど無臭が僅かに特異臭がある。カ
ラメルは単一の化合物ではなく、多数の糖脱水縮合物の
混合物であり、使う原料や、製造時の温度によって性状
はかなり５７なる。Caramel is in the form of a dark brown to black liquid, powder, lump, or paste, and is mostly odorless but has a slight characteristic odor. Caramel is not a single compound but a mixture of dehydrated condensates of many sugars, and its properties vary considerably depending on the raw materials used and the temperature during production.
通常の製法として、たとえば液状カラメルでは焦糖や、
ブドウ糖を１６０〜１８．０℃の高温で約３時間加熱、
焦化し、アルカリで中和してつくられている。但し用途
に応じて適合するようにつくられることがある。For example, liquid caramel uses scorched sugar,
Heating glucose at a high temperature of 160-18.0℃ for about 3 hours,
It is made by charring it and neutralizing it with alkali. However, they may be made to suit different purposes.
酸性飲料に使うものは、弱酸のアンモニウム塩か、アン
モニア、または強酸のアンモニウム塩と強酸のアルカリ
土類金属を混ぜたものを触媒としてつくられ゛（いる。Those used in acidic beverages are made using a weak acid ammonium salt, ammonia, or a mixture of a strong acid ammonium salt and a strong acid alkaline earth metal as a catalyst.
アルコール飲料に使うものは、アルカリ性のナトリウム
化合物を触媒としてつくられている。Alcoholic beverages are made using alkaline sodium compounds as catalysts.
一方カラメルの安全性については、長い年月にわたる使
用実績があるものの、糖をアンモニアの存在−ドで加熱
すると様々なイミダゾールやピラジン化合物の生成がみ
られ、そのなかには４−メヂルイミダゾールのような毒
性を示すものがある。On the other hand, regarding the safety of caramel, although it has been used for many years, heating sugar in the presence of ammonia produces various imidazole and pyrazine compounds, including 4-medylimidazole. Some are toxic.
従ってアン［ニアあるいはその化合物を製造■稈で使用
したカラメルは区別されるべきであると［へ〇／ＷＨＯ
合同食品添加物委口会の報告もある。Accordingly, caramel made from an[nia or its compounds] should be distinguished from the caramel produced by the caramel.
There is also a report from the Joint Food Additives Committee.
そこで本発明前等は、カラメル様物質を、イーストの発
酵生産で副産される糖蜜発酵分離液から取得覆ることに
着目し、鋭意研究した結果、完成したものである。Therefore, prior to the present invention, we focused on obtaining a caramel-like substance from the molasses fermentation liquid that is a by-product of yeast fermentation production, and completed it as a result of intensive research.
即ら本発明はカラメル様物質の製造方法として、イース
ト発酵の終了した醪からイースト発酵を分離した発酵終
了液をそのままもしくは適当に濃縮した発酵液に、親水
性の有機溶媒を濃縮液１重ｆｉ％部に対して０．５〜５
容量部、好ましくは１：１の添加で撹拌すると、極めて
容易にカラメル様物質が沈澱してくる。その後、該物質
から親水性４１機溶媒を除いて、本発明品を得るのであ
る。That is, the present invention provides a method for producing a caramel-like substance, in which a hydrophilic organic solvent is added to the fermentation liquid obtained by separating the yeast fermentation from the moromi after the yeast fermentation has finished, either as it is or to the fermentation liquid that has been appropriately concentrated. 0.5 to 5 per % part
When stirred with addition of parts by volume, preferably 1:1, the caramel-like material precipitates out very easily. Thereafter, the hydrophilic solvent is removed from the substance to obtain the product of the present invention.
溶媒については、親水性有機溶媒もしくは親水性にした
有機溶媒の一種または二種以上の混合物、例えばプロパ
ツール、エタノールとブタノールの混合物、エタノール
と酢酸エチルの混合物をぞのまま適用することができる
。As for the solvent, a hydrophilic organic solvent or a mixture of two or more of hydrophilic organic solvents, such as propatool, a mixture of ethanol and butanol, a mixture of ethanol and ethyl acetate, can be used as is.
本発明方法により得られるカラメル様物質は、イースト
発酵による処理を施したことにより、バイオ関連物質と
称することもでき、安全性の面からも評価ができるしの
である。更には発酵分離液は排水処理の工程の０荷を軽
減するものであり、産業上の利用の面からし大ωに供給
でき、コストの面からも、市販品と比較して安価に提供
できるものである。The caramel-like substance obtained by the method of the present invention can also be called a bio-related substance because it has been treated by yeast fermentation, and can be evaluated from the viewpoint of safety. Furthermore, the fermented separated liquid reduces the burden on wastewater treatment processes, can be supplied in large quantities from the standpoint of industrial use, and can be provided at a lower cost than commercially available products. It is something.
本発明を明らかにするために実施例を次に示す。Examples are provided below to demonstrate the invention.
［実施例］
廃糖蜜を炭素原としてパン用イースト〈サツカロミセス
セレビシェ）を培養してのち、これを菌体と培養液とに
遠心分離機にて分離し発酵分離液を得た。これを四重効
用缶にて約１０倍に濃縮して濃縮液を得た。この濃縮液
は乾物ｍとしておよそ５０％であった。[Example] After culturing bread yeast (Saccharomyces cerevisiae) using blackstrap molasses as a carbon source, this was separated into bacterial cells and a culture solution using a centrifuge to obtain a fermentation separation solution. This was concentrated approximately 10 times in a quadruple-effect can to obtain a concentrated solution. This concentrate had a dry matter content of approximately 50%.
この濃縮液に親水性有機溶媒とし゛Ｃエタノールを添加
・撹拌してそこに生ずる沈澱物を取得して本発明品を得
た。この時のアルコール添加量は濃縮液足に対して１：
１の割合であった。A product of the present invention was obtained by adding C ethanol as a hydrophilic organic solvent to this concentrated solution and stirring the resulting precipitate. The amount of alcohol added at this time is 1:
The ratio was 1.
このカラメル様物質の色価について調べたところ次表の
通りＣあった。When the color value of this caramel-like substance was investigated, it was found to be C as shown in the following table.
第１表
更に、このカラメル様物質の染着性について調べたとこ
ろ次表の通りであった。Table 1 Furthermore, the dyeing properties of this caramel-like substance were investigated and the results were as shown in the following table.
第２表
染 着 性 表
尚、染着性の評価方法は無色のウィンナ−を一定の条件
で色素液に浸）白し、目的の色調に達するまでに要する
色素の添加量で判定した。Table 2: Dyeing property Table 2: Dyeing property was evaluated by dipping a colorless wiener in a dye solution under certain conditions and determining the amount of dye added to achieve the desired color tone.
以上の結果により１本発明のカラメル様物質は色画及び
染着性とも市販のカラメルに比較してやや低い値である
が、従来のカラメルの代酵として充分に使用できること
が認められた。From the above results, it was confirmed that although the caramel-like substance of the present invention has slightly lower coloring and dyeing properties than commercially available caramels, it can be used satisfactorily as a substitute for conventional caramel.
Claims (1)
た有機溶媒の一種又は二種以上の混合物を添加し、カラ
メル様物質を取得することを特徴とする、カラメル様物
質の製造方法。A method for producing a caramel-like substance, which comprises adding a hydrophilic organic solvent or a mixture of two or more of hydrophilic organic solvents to a molasses fermentation separation liquid to obtain a caramel-like substance.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP27661786A JPS63129959A (en) | 1986-11-21 | 1986-11-21 | Production of caramel-like substance |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP27661786A JPS63129959A (en) | 1986-11-21 | 1986-11-21 | Production of caramel-like substance |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63129959A true JPS63129959A (en) | 1988-06-02 |
Family
ID=17571934
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP27661786A Pending JPS63129959A (en) | 1986-11-21 | 1986-11-21 | Production of caramel-like substance |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63129959A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104559305A (en) * | 2014-12-24 | 2015-04-29 | 华南理工大学 | Method for preparing caramel pigment from molasses yeast fermenting supernatant |
-
1986
- 1986-11-21 JP JP27661786A patent/JPS63129959A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104559305A (en) * | 2014-12-24 | 2015-04-29 | 华南理工大学 | Method for preparing caramel pigment from molasses yeast fermenting supernatant |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105011345B (en) | Color matching agent for cigarette paper by utilizing tobacco sheet and color matching method of cigarette paper by utilizing tobacco sheet | |
| US4066793A (en) | Seasoning composition and preparation thereof | |
| US5316782A (en) | Product and process of making a product flavored using a by-product of alcohol production | |
| EP0417481A1 (en) | Process for preparing a soy sauce | |
| CN105040518B (en) | Coating liquid for tobacco sheet cigarette paper | |
| CN108471790B (en) | Soy sauce-like seasoning liquid and method for producing the same | |
| JP2016059382A (en) | Manufacturing method of soy sauce-like seasoning and soy sauce-like seasoning | |
| US5439701A (en) | Fiber-containing food product and process for producing it from a portion of by-product of alcohol production process | |
| US1992462A (en) | Manufacture of flavoring materials | |
| JPS63129959A (en) | Production of caramel-like substance | |
| US4073961A (en) | Bouillon base | |
| JPH0622738A (en) | Production of liqueur using murasake sweet potato | |
| CN108902667A (en) | A kind of preparation method of caramel colorant | |
| CN104983056B (en) | The preparation method of a kind of cocoa black powder cigarette additive and the application in recombination tobacco leaf Medicated cigarette thereof | |
| JPH05219915A (en) | Production of low-salt soy sauce | |
| JPH0611224B2 (en) | Dark soy sauce manufacturing method | |
| JP2989216B2 (en) | Flavoring colorant, method for producing the same, and method for producing alcoholic beverages or seasonings using the same | |
| JP3791681B2 (en) | Beverage containing acetic acid | |
| JP4405016B2 (en) | Manufacturing method of mirin | |
| JPH0646793A (en) | Preparation of seasoning | |
| JP3922492B2 (en) | Alcohol seasoning and method for producing the same | |
| US4310553A (en) | Process for producing food vitamin concentrate from wine yeast | |
| JP2013223476A (en) | Condensate of malted rice and rice-based brewing mash liquid using aspergillus oryzae, and method for producing the same | |
| US1235882A (en) | Product for brewers' use. | |
| KR100482843B1 (en) | Alcohol as cooking additive and method for production of it thereof |