JPS648990B2 - - Google Patents
Info
- Publication number
- JPS648990B2 JPS648990B2 JP60209528A JP20952885A JPS648990B2 JP S648990 B2 JPS648990 B2 JP S648990B2 JP 60209528 A JP60209528 A JP 60209528A JP 20952885 A JP20952885 A JP 20952885A JP S648990 B2 JPS648990 B2 JP S648990B2
- Authority
- JP
- Japan
- Prior art keywords
- extract
- bonito
- extraction
- seasoning
- smoked
- 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.)
- Expired
Links
- 241000269851 Sarda sarda Species 0.000 claims description 46
- 239000000284 extract Substances 0.000 claims description 42
- 238000000605 extraction Methods 0.000 claims description 34
- 238000005498 polishing Methods 0.000 claims description 24
- 235000011194 food seasoning agent Nutrition 0.000 claims description 23
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 15
- 238000007493 shaping process Methods 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 238000000926 separation method Methods 0.000 claims description 11
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 10
- 239000001569 carbon dioxide Substances 0.000 claims description 9
- 239000011550 stock solution Substances 0.000 claims description 6
- 241000269821 Scombridae Species 0.000 claims description 5
- 238000000354 decomposition reaction Methods 0.000 claims description 5
- 230000002255 enzymatic effect Effects 0.000 claims description 5
- 235000020640 mackerel Nutrition 0.000 claims description 5
- 235000019512 sardine Nutrition 0.000 claims description 5
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 4
- 241000555825 Clupeidae Species 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 241001504592 Trachurus trachurus Species 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 239000004278 EU approved seasoning Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 description 18
- 235000019634 flavors Nutrition 0.000 description 17
- 239000002994 raw material Substances 0.000 description 6
- 239000012530 fluid Substances 0.000 description 5
- 125000003118 aryl group Chemical group 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 3
- 238000005194 fractionation Methods 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 1
- 241001125046 Sardina pilchardus Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000008609 bushi Substances 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000011121 hardwood Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 229940028843 inosinic acid Drugs 0.000 description 1
- 235000013902 inosinic acid Nutrition 0.000 description 1
- 239000004245 inosinic acid Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 238000007517 polishing process Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 229910010271 silicon carbide Inorganic materials 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Landscapes
- Seasonings (AREA)
- Fats And Perfumes (AREA)
Description
〔発明の目的〕
（産業上の利用分野）
本発明は、かつお節製造の際の荒節研磨整形時
の研磨粉より、抽出分離して得られたかつお節燻
エキスに関する。さらに詳しくは亜臨界または超
臨界状態の二酸化炭素を抽剤とし、かつお節製造
の際の荒節研磨整形時の研磨粉を原料として抽出
分離することにより得られたかつお節燻エキスお
よびこれを、いわし、さば、あじ、かつお、こん
ぶ等から酵素分解法などにより得られる調味料原
液に一部添加することを特徴とする調味料の製造
法に関するものである。本発明により抽出して得
られるかつお節燻エキスは、そのもの自体を稀釈
しても美味な調味料として使用し得るが、大量安
価に得られるいわゆる大衆魚としてのいわし、さ
ば、あじ、かつお等にこんぶも加えて酵素分解法
等により得られる栄養豊富にして安価な調味料原
液（特公昭53−7508）に極く少量添加することに
より、非常に顕著に風味・香味が改善され極めて
有用な調味用エキスとなる。
（従来の技術）
かつお節は一般的に、家庭用、業務用には切削
したのち、それを煮出すことによりだし汁を得、
調味料として用いられている。またかつお節を冷
凍粉砕し、二酸化炭素により香気成分のみを抽出
分離し、抽残より別途呈味成分を煮出したのち、
その呈味成分に先の香気成分を賦香させて調味料
を得る方法が提案されている。（特開昭59−
232064）。
（発明が解決しようとする問題点）
従来の切削かつお節を煮出し、だし汁を得る方
法は可成りの高温で長時間煮出しを行なうため、
本来の風味の一部が損なわれている。
また香気成分のみを前記のように二酸化炭素で
抽出し、別途抽残より呈味成分を煮出してその呈
味料に先の香気成分を賦香させる方法は風味の点
では有効な方法ではあるが高価格になるため、特
に業務用としては経済的に普遍化は困難とされて
いる。
一般にかつお節の製造法は原料かつおの頭と内
臓を除去したのち三枚におろし、その片身をその
まままたはその背部と腹部に分割して煮熟、放冷
ののち表皮はぎ、骨抜き処理をして85℃内外で堅
木薪材の余炎で培乾する。この一番火の状態で
「なまり節」として市販されるものもあるが、多
くは損傷個所を、すり肉で修繕してさらに焙乾を
くり返し、６番火ぐらいまで処理したものを荒節
と称する。この荒節は可成り乾燥し、固くなり燻
香を呈している。この荒節を研磨整形したのち、
かび付け乾燥をくり返し製品を得ている。
このようにして、かつお節の製造には可成りの
日数と費用を要するため高価なものとならざるを
得ない。
〔発明の構成〕
（問題を解決するための手段）
上記の状況に鑑み本発明者らは、かつお節製造
の際の荒節研磨整形時の研磨粉に着目し、これよ
り工業的に有利にかつお節燻エキスを抽出分離し
て、風味香味の良い調味料を得る方法について鋭
意検討した結果、前記従来法の欠点を排除して有
利に目的とする調味料を得ることを知り本発明に
到達した。
本発明の調味料を得るための原料として、かつ
お節燻エキスを抽出するに用いるかつお節製造の
際の荒節研磨整形時の研磨粉は、カーボランダム
粉を含み、通常は廃棄処理されている。これは無
価値のものであり、さらにわざわざ粉砕処理する
必要のない微粉体であり、抽出原料としては好適
であることを見出した。
従来荒節は、１〜２日間日乾しの後、さらに３
〜４日間放置し、表面を少し湿気を帯びさせ柔ら
かくなつたものを小刀を用いて手削りによつてそ
の表面をなるべく薄く、黒褐色の汚い層だけを削
り取るという操作が行われてきた。
現在この方法は効率的でないため殆んど実施さ
れず、機械研磨が主体であるが、勿論、本発明の
かつお節燻エキスの抽出原料として、手削り屑も
使用可能であり、本発明の主旨はこうした原料の
使用をも含んでいる。
また荒節は十分に燻化が進み豊富な燻エキスを
含有するとともにイノシン酸、各種アミノ酸の複
合した呈味成分も十分含有している。この研磨整
形時の研磨粉より単に軽質の香気成分だけでなく
複雑な各種成分よりなる油状燻エキスを得るには
可成り重質物の抽出も必要である。本発明におい
て亜臨界または超臨界状態の二酸化炭素を抽剤と
して抽出する条件はそれに必要な圧力、温度を適
当に選定することのみならず、必要に応じて適当
な補助溶媒としてのエントレーナー、例えば水
分、エタノール等を添加使用することが有効であ
る。
得られたかつお節燻エキスは勿論それだけを稀
釈し、調味料として使用することもできるが、本
発明者らは、さらにいわし、さば、あじ、かつ
お、こんぶ等の大量安価に得られる資源を利用
し、これ等を酵素処理等で分解して得られる安価
にして底味の切れない栄養豊富な水分40％以下の
調味料原液の改質用にこのかつお節燻エキスを極
く少量添加すると、驚くべきことに全体が非常に
美味なる調味料となることを見出した。このかつ
お節燻エキスは粘性が低いので前記酵素処理等で
得られた調味料原液との分散性も良く、さらには
稀釈使用時にも加熱によつて香味風味が散逸しに
くい等の特徴を有している。さらに本発明者ら
は、詳細な条件を検討して本発明を完成するに至
つた。
（作用）
亜臨界または超臨界状態の流体を用いて有機化
合物を、それを含有する混合物から分離する方法
は例えば特公昭54−10539号公報に記載のとおり
公知であるが、かつお節製造の際の荒節研磨整形
時の研磨粉よりかつお節燻エキスを得る方法につ
いては未だ全く知られていない。亜臨界または超
臨界状態の流体とは臨界温度および臨界圧力付近
あるいはそれを超える状態にある流体である。例
えばエチレン（9.9℃、50atm）、二酸化炭素
（31.0℃、72.9atm）のごとく臨界状態付近または
それ以上の状態にある流体であつて液体に近い密
度とガス体に近い大きな拡散係数を有する流体で
ある。この特性の故に種々の化合物を速やかにか
つ大量に効率よく抽出でき、しかも抽剤の分離が
容易であるという特徴を有する。また圧力や温度
をわずかに変化させるだけで種々の化合物に対す
る溶解能力が大きく変化するため、選択的な抽出
も行なえるという特徴もある。本発明においては
一般に前記亜臨界または超臨界状態にある流体の
いずれも使用可能であるが、かつお節製造の際の
荒節研磨整形時の研磨粉よりかつお節燻エキスの
分離能が優れていることや、比較的低温での処理
が可能で取扱いおよび操作が簡単かつ経済的に有
利である等、数々の利点を享受することができる
ので通常抽剤としては二酸化炭素を用いる。以下
本発明の実施態様をフローシートに基づいて説明
する。
第１図においてCO2シリンダー１より圧縮機２
を用いて所定の圧力まで圧縮したCO2を熱交換機
３を通して所定の抽出温度にし、亜臨界または超
臨界状態にして抽出塔４へと導入する。抽出塔４
には原料のかつお節製造の際の荒節研磨整形時の
研磨粉を仕込んでおき、ここでCO2による抽出を
行なつた後、抽出対象物を含んだCO2相を減圧弁
５を通して減圧し、セパレーター６に導き抽出物
をCO2から分離する。抽出物と分離されたCO2は
コンデンサー７で冷却液化され圧縮機２を経てリ
サイクルする。
上記プロセスに於いて抽出塔内のCO2の圧力は
50〜500Kg／cm2、好ましくは60〜300Kg／cm2、温度
は25〜100℃好ましくは25〜60℃の範囲に保つて
抽出することが必要である。低すぎると液化CO2
となるために抽剤と抽出物との分離にもエネルギ
ーを要する。逆に高すぎると装置費がかさみ経済
性に問題の出る他、熱劣化等の悪影響の現われる
場合もある。セパレータ６において抽出相より抽
出物を分離する際の条件は圧力が１〜150Kg／cm2、
温度30〜60℃の範囲で定めると好ましい結果が得
られる。なお抽出塔に抽剤を段階的に圧力を上げ
て導入し段階的抽出を行なうこともできる。さら
に抽出塔を複数個並列に設けて切換え、半連続的
な操業を行なうことも可能である。また抽出物と
抽剤との分離は通常上記減圧法によつて行なう
が、抽出温度を上げると溶解度が下がるので温度
変化を与えて分離を行なつてもよい。
一般に第１図に示したプロセスにおいてセパレ
ータ６より経時的に抽出物を分離するが、例えば
段階的に圧力を下げて行くとかつお節燻エキスの
成分のあるものが一部濃縮されて得られるように
抽出物の成分が異なつてくるので、適宜目的に応
じて分取の仕方を変えて回収することができる。
即ちセパレータを複数個直列に設け、段階的に圧
力を下げて分別分離回収を行なうことなども可能
である。また、第１図に示したプロセスにおい
て、セパレーター６より経時的に抽出物を分離す
るが、分取の仕方によつて得られる抽出物成分が
異なつてくるので目的とする有効成分の分割抽出
を行なうこともできる。
実施例 １
かつお節製造の際の荒節研磨整形時の研磨粉
300ｇを内容量１の抽出槽に充填し、圧力200
Kg／cm2、温度40℃のCO2を抽剤として連続的に抽
出槽にチヤージして抽出を行ない、抽出槽より連
続的に流出する抽出相を常温、大気圧下にて抽出
物とCO2ガスとに分離し、19ｇの油状抽出物を得
た。
この抽出物は、かつお節独特の燻製香が非常に
強く、ごとわずかでも十分かつお節の風味を有す
るエキスであつた。
男女10人を選定し、通常のかつお節と比較パネ
ルテストを行なつた結果を第１表に示す。
[Object of the Invention] (Industrial Field of Application) The present invention relates to a smoked bonito extract obtained by extraction and separation from the polishing powder during rough polishing and shaping during the production of bonito flakes. More specifically, bonito flakes smoked extract obtained by extraction and separation using carbon dioxide in a subcritical or supercritical state as an extractant and the polishing powder used during rough shaping during bonito production as a raw material, and sardine, The present invention relates to a method for producing a seasoning characterized by adding a portion to a seasoning stock solution obtained from mackerel, horse mackerel, bonito, kelp, etc. by an enzymatic decomposition method. The smoked bonito extract obtained by extraction according to the present invention can be used as a delicious seasoning even if it is diluted. In addition, by adding a very small amount to the nutritious and inexpensive seasoning stock solution obtained by enzymatic decomposition method (Special Publication No. 53-7508), the flavor and aroma are significantly improved, making it an extremely useful seasoning. It becomes an extract. (Prior art) Generally, for home and business use, bonito flakes are cut into pieces and then boiled to obtain soup stock.
It is used as a seasoning. In addition, bonito flakes are frozen and crushed, only the aromatic components are extracted and separated using carbon dioxide, and the flavor components are separately boiled from the raffinate.
A method has been proposed in which a flavoring component is flavored with an aromatic component to obtain a seasoning. (Unexamined Japanese Patent Publication No. 1983-
232064). (Problems to be solved by the invention) The conventional method of boiling cut bonito flakes to obtain dashi stock involves boiling for a long time at a fairly high temperature.
Some of the original flavor is lost. Furthermore, although it is an effective method in terms of flavor, extracting only the aromatic components with carbon dioxide as described above, boiling out the flavoring components from the raffinate separately, and then adding the aromatic components to the flavoring agent, is effective. Due to its high price, it is economically difficult to make it universal, especially for commercial use. In general, bonito flakes are produced by removing the head and internal organs of the raw bonito, grating it into three pieces, then boiling the whole piece as is or dividing it into its back and abdomen, leaving it to cool, then peeling off the skin and deboning it. Cultivate and dry with the afterflame of hardwood firewood at around 85℃. Some pieces are sold as ``Amarabushi'' in this first-cooked state, but in most cases, the damaged parts are repaired with minced meat, and the pieces are roasted and dried repeatedly until they reach about six-cooked temperature, which is called ara-bushi. . This arabushi has become quite dry, hard and has a smoky aroma. After polishing and shaping this rough knot,
The product is obtained by repeated molding and drying. In this way, it takes a considerable amount of time and money to produce bonito flakes, making them expensive. [Structure of the Invention] (Means for Solving the Problem) In view of the above-mentioned circumstances, the present inventors focused on the polishing powder used during rough polishing and shaping during the production of dried bonito flakes, and made it possible to produce dried bonito flakes more industrially advantageously. As a result of intensive study on a method of extracting and separating smoke extract to obtain a seasoning with good flavor and flavor, the present invention was achieved after learning that the disadvantages of the conventional method can be eliminated and the desired seasoning can be advantageously obtained. As a raw material for obtaining the seasoning of the present invention, the polishing powder used during rough polishing and shaping during the production of bonito flakes, which is used to extract the smoked bonito extract, contains carborundum powder and is usually disposed of. It has been found that this is a worthless fine powder that does not require any special pulverization treatment, and is suitable as an extraction raw material. Traditionally, Arabushi is dried in the sun for 1 to 2 days, then dried for an additional 3 days.
After leaving it for ~4 days, the surface becomes slightly moist and soft, and then the surface is hand-scraped using a small knife to scrape off only the dark brown dirty layer as thinly as possible. Currently, this method is rarely practiced as it is not efficient, and mechanical polishing is the main method. However, of course, hand-shavings can also be used as the extraction raw material for the smoked bonito extract of the present invention, and the gist of the present invention is This includes the use of these raw materials. In addition, Arabushi has been sufficiently smoked and contains a rich amount of smoked extract, as well as sufficient flavor components such as inosinic acid and various amino acids. In order to obtain an oily smoke extract consisting not only of light aroma components but also of various complex components from the polishing powder obtained during polishing and shaping, it is necessary to extract quite a lot of heavy substances. In the present invention, the conditions for extracting subcritical or supercritical carbon dioxide as an extractant include not only appropriately selecting the necessary pressure and temperature, but also using an entrainer as a suitable auxiliary solvent as necessary, e.g. It is effective to add water, ethanol, etc. The obtained bonito flakes smoked extract can of course be diluted and used as a seasoning, but the present inventors have also made use of resources that can be obtained in large quantities and at low cost, such as sardines, mackerel, horse mackerel, bonito, and kelp. If you add a very small amount of this smoked bonito flakes extract to modify a seasoning stock solution with a water content of 40% or less, which is inexpensive and has a nutritious flavor that does not cut off, it will produce surprising effects. In particular, we discovered that the whole mixture makes a very delicious seasoning. This smoked bonito flakes extract has low viscosity, so it has good dispersibility with the seasoning stock solution obtained by the enzyme treatment, etc., and furthermore, it has characteristics such as the fact that the flavor and flavor are not easily dissipated by heating even when used diluted. There is. Furthermore, the present inventors studied detailed conditions and completed the present invention. (Function) A method of separating an organic compound from a mixture containing it using a fluid in a subcritical or supercritical state is known, for example, as described in Japanese Patent Publication No. 10539/1983, There is still no knowledge of a method for obtaining smoked bonito extract from the polishing powder during rough polishing and shaping. A fluid in a subcritical or supercritical state is a fluid that is near or above its critical temperature and pressure. For example, fluids such as ethylene (9.9℃, 50atm) and carbon dioxide (31.0℃, 72.9atm) that are near or above the critical state and have a density close to that of a liquid and a large diffusion coefficient close to that of a gas. be. Because of this characteristic, various compounds can be extracted quickly and efficiently in large quantities, and the extractant can be easily separated. Another feature is that selective extraction can be performed because the ability to dissolve various compounds can be greatly changed by changing the pressure or temperature slightly. Generally, in the present invention, any of the above-mentioned fluids in a subcritical or supercritical state can be used, but the separation ability of the smoked bonito flakes extract is superior to that of the polishing powder used in the rough polishing and shaping process during the production of bonito flakes. Carbon dioxide is usually used as the extraction agent because it has many advantages, such as being able to be processed at relatively low temperatures, being easy to handle and operate, and being economically advantageous. Embodiments of the present invention will be described below based on a flow sheet. In Fig. 1, CO 2 from cylinder 1 to compressor 2
The CO 2 compressed to a predetermined pressure using a heat exchanger 3 is brought to a predetermined extraction temperature and brought into a subcritical or supercritical state and introduced into an extraction column 4. Extraction tower 4
The abrasive powder used for rough polishing and shaping during the production of the raw material bonito flakes is charged into the bonito flakes, and after extraction with CO 2 is carried out here, the CO 2 phase containing the material to be extracted is depressurized through the pressure reducing valve 5. , to a separator 6 to separate the extract from CO 2 . The CO 2 separated from the extract is cooled and liquefied in a condenser 7 and recycled via a compressor 2. In the above process, the pressure of CO 2 in the extraction tower is
It is necessary to perform extraction at a rate of 50 to 500 Kg/cm 2 , preferably 60 to 300 Kg/cm 2 , and at a temperature of 25 to 100°C, preferably 25 to 60°C. Too low and liquefy CO2
Therefore, energy is required to separate the extractant from the extract. On the other hand, if it is too expensive, the cost of the equipment will increase, causing problems in terms of economic efficiency, and may also cause adverse effects such as thermal deterioration. The conditions for separating the extract from the extraction phase in the separator 6 are a pressure of 1 to 150 Kg/cm 2 ,
Preferable results can be obtained by setting the temperature in the range of 30 to 60°C. Incidentally, it is also possible to carry out stepwise extraction by introducing the extractant into the extraction column while increasing the pressure stepwise. Furthermore, it is also possible to perform semi-continuous operation by installing a plurality of extraction columns in parallel and switching between them. Further, the separation of the extract and the extractant is usually carried out by the above-mentioned reduced pressure method, but since increasing the extraction temperature lowers the solubility, the separation may be carried out by changing the temperature. Generally, in the process shown in Figure 1, the extract is separated over time by the separator 6, but for example, if the pressure is gradually lowered, some of the components of the smoked bonito flakes extract can be concentrated. Since the components of the extract vary, it can be recovered by changing the method of fractionation depending on the purpose.
That is, it is also possible to provide a plurality of separators in series and perform fractional separation and recovery by lowering the pressure in stages. In addition, in the process shown in Figure 1, the extract is separated over time using the separator 6, but since the extract components obtained differ depending on the method of fractionation, it is necessary to extract the desired active ingredients separately. You can also do it. Example 1 Polishing powder during rough polishing and shaping during bonito flakes production
Fill 300g into an extraction tank with an internal capacity of 1, and increase the pressure to 200g.
Kg/cm 2 , CO 2 at a temperature of 40°C is used as an extractant and is continuously charged into the extraction tank for extraction, and the extraction phase that continuously flows out from the extraction tank is mixed with the extract and CO The mixture was separated into two gases, and 19 g of oily extract was obtained. This extract had a very strong smoky aroma unique to bonito flakes, and had a sufficient flavor of bonito flakes even if only slightly. Table 1 shows the results of a panel test comparing 10 men and women with regular bonito flakes.
【表】
比較例 １
かつお節（本節）の粉砕物300ｇを内容量１
の抽出槽に充填し、実施例１と同じ条件にてCO2
を抽剤として連続的に抽出を行い、抽出槽より連
続的に流出する抽出相を常温、大気圧にて抽出物
とCO2ガスを分離したところ、６ｇの油状抽出物
が得られた。
比較例 ２
実施例１と比較例１で得られた抽出物の風味に
つき比較パネルテストを男女10人により実施した
ところ下記第２表のとおりであつた。
この結果からかつお節（本節）の粉砕物からの
抽出物には若干生臭い風味のあることがわかつ
た。[Table] Comparative example 1 300g of crushed bonito flakes (this section) was added to the content of 1
The extraction tank was filled with CO 2 under the same conditions as in Example 1.
Extraction was carried out continuously using the extracting agent, and the extract phase continuously flowing out from the extraction tank was separated from the extract and CO 2 gas at room temperature and atmospheric pressure, and 6 g of oily extract was obtained. Comparative Example 2 A comparative panel test was conducted by 10 men and women regarding the flavor of the extracts obtained in Example 1 and Comparative Example 1, and the results were as shown in Table 2 below. From this result, it was found that the extract from the crushed dried bonito flakes (bonito flakes) had a slightly fishy flavor.
【表】
実施例 ２
実施例１で用いたのと同じ荒節研磨整形時の研
磨粉1.7Kgを内容量５の抽出槽に充填し、圧力
200〜220Kg／cm2、温度38〜40℃のCO2を抽剤とし
て実施例１と同じ方法で抽出および分離を行ない
抽出物として109ｇの油状かつお燻エキスを得た。
このかつお燻エキスを、いわし、さば等を主原
料として酵素分解法により得ている業務用調味料
に0.01％添加することにより風味、香味が顕著に
改善された。
実施例１と同様に添加前の調味料に比較して行
なつたパネルテストの結果を第２表に示す。[Table] Example 2 1.7 kg of the same rough polishing powder used in Example 1 was filled into an extraction tank with an internal capacity of 5, and the pressure was increased.
Extraction and separation were carried out in the same manner as in Example 1 using CO 2 at 200 to 220 Kg/cm 2 and a temperature of 38 to 40° C. to obtain 109 g of oily smoked bonito extract as an extract. By adding 0.01% of this smoked bonito extract to commercial seasonings obtained by enzymatic decomposition using sardines, mackerel, etc. as main ingredients, the flavor and flavor were significantly improved. Table 2 shows the results of a panel test conducted in the same manner as in Example 1 in comparison with the seasoning before addition.
本発明の方法により工業的に有利にかつお節製
造の際の荒節研磨整形時の研磨粉より、かつお節
燻エキスを得ることが出来、従来法に比して下記
の優れた効果が奏せられる。
かつお節製造における荒節の研磨整形時の研
磨紛よりかつお節燻エキスを抽出した例は無く
従来廃棄されていた資源の活用という点で画期
的である。
抽出に際しては重金属、無機質等の不純物は
抽出されないため、エキスの使用上それら不純
物混入の懸念は全く無い。
工程が簡単で高い効率で選択的分離分別が可
能であり、分別取得した抽出物については好み
により適当な比率で再配合することにより所望
の風味・香味の調味料を得ることが出来る。
比較的低温で抽出することおよび不活性雰囲
気中で抽出するため変質が無い。
抽剤として使用した二酸化炭素は、その分離
工程において急速に蒸発し、痕跡が残つたとし
ても無害、無臭、無味である。
抽出で得たエキスは、大量安価に得られるい
わゆる大衆魚としてのいわし、さば、あじ、か
つお等にこんぶも加えて酵素分解法等により得
られた調味料原液の改質用として非常に顕著な
効果があり、栄養面でも経済的にも画期的なも
のであり、特に業務用としても普遍化が可能で
ある。
By the method of the present invention, it is possible to industrially advantageously obtain a smoked bonito extract from the polishing powder during rough polishing and shaping during the production of bonito flakes, and the following excellent effects can be achieved compared to conventional methods. There has never been a case where a smoked bonito extract was extracted from the polishing powder used in polishing and shaping coarse bonito flakes in the production of bonito flakes, and this is an epoch-making method in terms of the utilization of resources that were previously discarded. Since impurities such as heavy metals and inorganic substances are not extracted during extraction, there is no concern that these impurities will be mixed in when using the extract. The process is simple and allows for selective separation and fractionation with high efficiency, and the extracted extracts can be recombined in an appropriate ratio according to taste to obtain a seasoning with the desired flavor and flavor. There is no deterioration because the extraction is performed at a relatively low temperature and in an inert atmosphere. The carbon dioxide used as an extractant evaporates rapidly during the separation process, and even if traces remain, they are harmless, odorless, and tasteless. The extract obtained by extraction is extremely useful for modifying seasoning stock solutions obtained by adding kelp to so-called popular fish such as sardines, mackerel, horse mackerel, and bonito that can be obtained in large quantities and at low prices by enzymatic decomposition methods. It is effective, nutritionally and economically groundbreaking, and can be universally used, especially for commercial use.
第１図は本発明の実施態様を示すフローシート
である。
FIG. 1 is a flow sheet showing an embodiment of the present invention.
Claims (1)
より、亜臨界または超臨界状態の二酸化炭素を抽
剤として、抽出分離し得られたかつお節燻エキス
よりなる調味料。 ２ 二酸化炭素に抽出助剤として水または／およ
びエタノールを配合して用いる特許請求の範囲１
記載の調味料。 ３ 抽出工程において段階的に抽出を行なうか、
または分離工程において分別的に分離を行なうこ
とにより、抽出成分を分割して得る特許請求の範
囲１記載の調味料。 ４ 請求の範囲１で得られるかつお節燻エキス
を、いわし、さば、あじ、かつお、こんぶ等から
酵素分解法等によつて得られる調味料原液に0.01
〜１重量％添加することを特徴とする調味料の製
造法。[Scope of Claims] 1. A seasoning made from a smoked bonito flakes extract obtained by extracting and separating, using carbon dioxide in a subcritical or supercritical state, as an extractant, from the polishing powder during rough polishing and shaping during the production of bonito flakes. 2 Claim 1 in which carbon dioxide is mixed with water or/and ethanol as an extraction aid
Seasonings listed. 3. In the extraction process, do you perform extraction in stages?
Alternatively, the seasoning according to claim 1, which is obtained by dividing the extracted components by performing fractional separation in a separation step. 4 Add 0.01 of the smoked bonito extract obtained in claim 1 to a seasoning stock solution obtained from sardines, mackerel, horse mackerel, bonito, kelp, etc. by enzymatic decomposition method etc.
A method for producing a seasoning characterized by adding ~1% by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60209528A JPS6269965A (en) | 1985-09-20 | 1985-09-20 | Seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60209528A JPS6269965A (en) | 1985-09-20 | 1985-09-20 | Seasoning |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6269965A JPS6269965A (en) | 1987-03-31 |
| JPS648990B2 true JPS648990B2 (en) | 1989-02-15 |
Family
ID=16574280
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60209528A Granted JPS6269965A (en) | 1985-09-20 | 1985-09-20 | Seasoning |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6269965A (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02235997A (en) * | 1989-03-09 | 1990-09-18 | T Hasegawa Co Ltd | Manufacture of seaweed flavor |
| JPH0367558A (en) * | 1989-08-04 | 1991-03-22 | Ajinomoto Co Inc | Method for retaining flavor |
| JPH04214799A (en) * | 1990-11-22 | 1992-08-05 | T Hasegawa Co Ltd | Production of novel vanilla extract |
| JP2513882Y2 (en) * | 1991-03-26 | 1996-10-09 | 蛇の目ミシン工業株式会社 | Hoop |
| ATE462307T1 (en) * | 2000-06-28 | 2010-04-15 | Danfo As | METHOD FOR PRODUCING LIQUID SMOKE |
| DK1753308T3 (en) * | 2004-06-04 | 2011-01-17 | Kim Plaschke | Preparation of smoke extract |
| TWI415574B (en) * | 2006-06-07 | 2013-11-21 | Ajinomoto Kk | Method and device for improving flavor of smoke and process and device for producing smoked food |
| JP4502287B1 (en) * | 2009-11-05 | 2010-07-14 | 株式会社ミツカングループ本社 | Method for producing liquid containing aromatic components from nodules |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59232064A (en) * | 1983-06-14 | 1984-12-26 | Nippon Sanso Kk | Preparation of seasoning |
-
1985
- 1985-09-20 JP JP60209528A patent/JPS6269965A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6269965A (en) | 1987-03-31 |
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