KR20230050753A - Method For Preparing Cinnamon Fragrance - Google Patents

Abstract

The present invention provides a method for manufacturing cinnamon spice comprising the following steps: concentrating a cinnamon extract under reduced pressure to produce a distillate, and fractionating the distillate with hexane; and removing hexane from the hexane fraction. According to the present invention, cinnamon spice can be produced by recovering aroma components lost during the concentration process of the cinnamon water extract using hexane. In addition, by using the cinnamon spice of the present invention, it is possible to provide cinnamon raw materials with improved flavor and excellent quality.

Description

Method for manufacturing cinnamon flavor {Method For Preparing Cinnamon Fragrance}

The present invention relates to a method for preparing cinnamon flavoring.

Cinnamon (Cinnamomum cassia bark) is the bark of a tropical evergreen tree of the genus Cinnamonum belonging to the Lauraceae, either as it is or after removing the outer skin and drying it. In addition, cinnamon has a unique spicy taste or aroma and has an antibacterial effect, so it has been used for purposes such as favorite beverages, medicines, and preservatives in the West since ancient times.

Cinnamon contains physiologically active substances such as cinnamic aldehyde, cinnamyl acetate, cinnamyl alcohol, cinnamic acid, linalool, and eugenol. has been In particular, cinnamon aldehyde is a component that gives the unique spicy taste or aroma of cinnamon, and because of this, it exhibits an insect repelling effect, so research on natural aromatics or insect repellents using cinnamon extract containing it is continuously being conducted (Patent Document 1 ).

The present inventors, while researching a method for producing high-flavor cinnamon raw materials used in food, focused on the fact that a large amount of cinnamic aldehyde is generally lost in the concentration process when preparing an extract or concentrate of cinnamon, and prepared a cinnamon concentrate. The present invention was completed by confirming that a cinnamon raw material with enhanced flavor could be prepared by recovering the aromatic components of cinnamon that are lost during drying.

Republic of Korea Patent Registration No. 10-2033104 (October 10, 2019)

An object of the present invention is to provide a method for producing a cinnamon spice.

One aspect of the present invention comprises the steps of concentrating the cinnamon extract under reduced pressure to produce a distillate, and fractionating the distillate with hexane; and removing hexane from the hexane fraction.

According to the present invention, cinnamon flavoring can be prepared by using hexane to recover cinnamon aromatic components lost during the concentration process of the cinnamon water extract.

In addition, it is possible to provide a cinnamon raw material with enhanced flavor by using the cinnamon flavoring of the present invention.

1 is a schematic diagram of a method for preparing a cinnamon spice in the present invention.
Figure 2 shows pictures taken of cinnamon raw materials in each step in Preparation Example 1 of the present invention.

Hereinafter, the present invention will be described in detail.

Terms or words used in this specification and claims should not be construed as being limited to ordinary or dictionary meanings, and the inventor may appropriately define the concept of terms in order to explain his or her invention in the best way. It should be interpreted as a meaning and concept consistent with the technical idea of the present invention based on the principle that there is.

One aspect of the present invention provides a method for producing a cinnamon spice.

The method for producing the cinnamon spice includes concentrating the cinnamon extract under reduced pressure to produce a distillate, and fractionating the distillate with hexane.

Cinnamon (Cinnamomum cassia bark) belongs to the Lauraceae family and is native to southern China, Vietnam, Sri Lanka, India and Korea. Cinnamon used in the present invention can be used without limitation, such as cultivated or commercially available. Among those commercially available, those from Vietnam are suitable for use as medicines, and those from Sri Lanka and India are mainly used as spices. Cinnamon produced in Vietnam is mainly distributed as high-grade food grade cinnamon produced in the Yen Bai region in northern Vietnam. YB1 and YB2 are named after the region called Yen Bai depending on the age of the tree, oil content, and oil layer thickness. , divided into YB3 grades. Preferably, YB1 grade cinnamon is used in the present invention.

Leaves, young shoots, stems, stem bark, roots, root bark, rhizomes, seeds, fruits, immature fruits, mature fruits, fruit flesh, fruit skin, flowers of tropical evergreens belonging to the Lauraceae family. , Stamen group (androecium), pistil group (gynoecium), calyx, stamens, petals, calyx pieces, carpels, and any one selected from the group consisting of combinations thereof may be used, and preferably stem bark is used.

In the present invention, 'extract' refers to a material extracted from a raw material by any method, and is used in the sense of including all of the extracted extract, the concentrate obtained therefrom, and the dried product and powder of the concentrate without limitation.

When the extract is obtained by extraction from a raw material, all known conventional extraction methods such as solvent extraction, ultrasonic extraction, filtration, and reflux extraction may be used as the extraction method, and preferably, it may be prepared by using a solvent extraction method. .

The extract may be extracted using at least one selected from the group consisting of water, organic solvents, supercritical fluids, and mixtures thereof as an extraction solvent. The organic solvent is an alcohol, preferably a C1-C4 lower alcohol, hexane (n-hexane), ether, glycerol, propylene glycol, butylene glycol, ethyl acetate, methyl acetate, dichloromethane, chloroform, ethyl acetate, benzene and It may be any one selected from the group consisting of these mixed solvents, and water is preferably used.

When extracting cinnamon, water may be added 3 times to 20 times, preferably 5 times to 17 times, more preferably 7 times to 15 times, compared to 2 kg of cinnamon weight, but is not limited thereto.

The extraction may be performed at 60°C to 100°C, preferably at 65°C to 95°C, and more preferably at 70°C to 90°C, but is not limited thereto. Extraction may be carried out for 4 hours to 40 hours, preferably for 7 hours to 36 hours, and more preferably for 12 hours to 27 hours, but is not limited thereto.

Extraction may be performed 1 to 7 times, preferably 1 to 5 times, and more preferably 1 to 3 times, but is not limited thereto.

The extract may be a fraction obtained by additionally performing a conventional fractionation process to obtain a specific active ingredient. For example, a fraction obtained by passing the extract through an ultrafiltration membrane having a certain molecular weight cut-off value, separation by various chromatography (made for separation according to size, charge, hydrophobicity or affinity), etc. Active fractions obtained through various purification methods are also included in the extract of the present invention. An extract in which various components are mixed can be separated according to the nature of the active component through concentration gradient column chromatography or the like.

The production method of the present invention, optionally, may further include the step of removing the precipitate from the cinnamon extract by filtration or centrifugation and obtaining only the cinnamon extract after centrifugation.

When the cinnamon extract after centrifugation is concentrated under reduced pressure to obtain a concentrated solution, a distillate is produced. The vacuum concentration may be performed by a conventional method used in the art. The concentration under reduced pressure may be performed such that the concentration of the concentrate is 8 to 70 brix, or 20 to 70 brix. If the concentration of the concentrate is less than 8 brix, there may be a problem of deterioration in the storage or transport process of the concentrate, and if it exceeds 70 brix, splashing may occur inside the concentrator and the flowability of the raw material may be reduced.

Concentration under reduced pressure may be performed at 50 to 70 ° C, but is not particularly limited thereto.

In the present invention, a cinnamon spice containing a cinnamon aromatic component can be prepared by recovering the hexane fraction obtained by fractionating the distillate generated when the cinnamon extract is concentrated under reduced pressure with hexane and removing the hexane. Cinnamon aroma components include cinnamic aldehyde, cinnamic acid, cinnamyl alcohol and coumarin.

First, the distillate generated when the cinnamon water extract is concentrated under reduced pressure is mixed with hexane. Hexane used in the present invention is a transparent colorless liquid, and is also used under the name n-hexane. Since hexane is non-polar, it can easily combine with cinnamic aldehyde and other aromatic components of cinnamon, and can be easily separated from water. Therefore, it is advantageous to effectively extract the aromatic component of cinnamon dissolved in water without mixing with water, and it is also easy to remove hexane from the hexane fraction because it evaporates easily.

The hexane fraction formed by mixing the distillate and hexane may be separated by a conventional method in the art, and for example, the hexane fraction may be separated by fractionation using a separatory funnel or the like.

Thereafter, hexane is removed from the hexane fraction by vacuum distillation to obtain a cinnamon flavor. The vacuum distillation may be carried out in a conventional manner, for example, at 0.001 to 10 mbar and at 15 to 25 °C.

The cinnamon spice prepared according to the present invention may contain cinnamic aldehyde at a concentration of 300 to 800 mg/g, or 320 to 600 mg/g, or 350 to 550 mg/g. When the above numerical range is satisfied, the flavor of the cinnamon spice is excellent.

The content of cinnamic aldehyde contained in the cinnamon flavoring may be about 35% or more, or 37 to 60%, or 40 to 50%, or 42 to 50% of the content of cinnamic aldehyde contained in the cinnamon extract before concentration under reduced pressure.

In addition, the cinnamon flavor may further include, in addition to cinnamic aldehyde, at least one obtained from the group consisting of cinnamic acid, cinnamyl alcohol, coumarin, cinnamyl acetate, linalool, and eugenol in a small amount.

The cinnamon flavoring prepared according to the present invention may include cinnamic acid at a concentration of 50 to 250 mg/g, or 70 to 150 mg/g, or 90 to 130 mg/g. When the above numerical range is satisfied, the flavor of the cinnamon spice may be excellent.

In addition, according to the present invention, it is possible to provide a cinnamon raw material with improved flavor of excellent quality using the cinnamon flavoring prepared in this way.

Another aspect of the present invention provides a method for enhancing the flavor of a cinnamon raw material comprising the step of adding the cinnamon spice obtained by the method for producing the cinnamon spice to the cinnamon raw material.

The cinnamon raw material may include one or more selected from the group consisting of cinnamon raw material, cinnamon extract, cinnamon concentrate, and cinnamon powder, but is not particularly limited thereto.

When the cinnamon spice is added to the cinnamon raw material, the cinnamic aldehyde contained in the cinnamon raw material and the cinnamic aldehyde contained in the cinnamon spice have a weight ratio of about 1:17 to 1:45, or 1:23 to 1:40, or 1:25 to 1:40, or 1:25 to 1:35, or 1:27 to 1:32. When the above numerical range is satisfied, it is advantageous to effectively enhance the flavor of the cinnamon raw material by adding the cinnamon spice obtained by the present invention.

The cinnamon raw material with enhanced flavor thus obtained may contain cinnamic aldehyde at a concentration of 40 to 100 mg/g, or 50 to 90 mg/g, or 65 to 85 mg/g.

The cinnamon raw material with enhanced flavor can be used in various ways, such as a food composition, a cosmetic composition, or a pest control composition, but is not particularly limited thereto.

Hereinafter, the present invention will be described in detail with reference to preparation examples and examples.

However, the following Preparation Examples and Examples are only for exemplifying the present invention, and the contents of the present invention are not limited by the following Preparation Examples and Examples.

Example

Preparation Example 1 - Preparation of cinnamon raw material with enhanced flavor

1-1. Preparation of Cinnamon Extract

Add 3,600g of purified water to 500g of Vietnamese YB1 grade cinnamon, first extract for 8 hours, collect, add 3,150g of purified water to the remaining cinnamon, extract after 2nd extraction for 8 hours, add 3,150g of purified water to the remaining cinnamon, and collect 8 It was recovered after the third extraction for a period of time, the first, second and third extracts were mixed and centrifuged to obtain 9,700 g of cinnamon water extract (a).

1-2. Manufacture of Cinnamon Spices

The cinnamon water extract (a) was concentrated under reduced pressure at 60° C. to obtain 48.50 g of 70° brix cinnamon concentrate (b).

9,530 g of cinnamon distillate (c) distilled during concentration under reduced pressure was collected, and the same amount of hexane 9,530 g and 0.5% NaCl saturated solution were put into a separatory funnel and thoroughly mixed. Then, when the water layer and the hexane layer were separated, the cork of the separatory funnel was opened to remove the water layer as the lower liquid layer. Then, after recovering the hexane layer (containing aromatic components such as cinnamaldehyde, cinnamic acid, cinnamyl alcohol, and coumarin), which is the remaining supernatant, the hexane was removed by evaporation (10 mbar, 25 ° C) with a vacuum concentrator, and the cinnamon flavoring (d ) yielded 11.93 g.

1-3. Preparation of cinnamon raw materials with enhanced flavor

11.93 g of the cinnamon spice (d) and 48.50 g of the cinnamon concentrate (b) were mixed to prepare a cinnamon raw material (b+d) with enhanced flavor.

Experimental Example 1

The content of cinnamon raw materials and the content of cinnamic aldehyde contained in each step were measured, and the results are shown in Table 1 below.

raw cinnamon Cinnamon Water Extract (a) Cinnamon Concentrate (b) Cinnamon distillate (c) Cinnamon flavoring (d) enhanced flavor
Cinnamon raw material (b+d) Raw material weight (g) 9,700 48.47 9,530 11.93 60.04 Cinnamaldehyde (mg) 10,864 171.59 10,107 4,736 4,907.72 Cinnamaldehyde concentration (mg/g) 1.12 3.54 1.06 396.96 81.74

In Table 1, it can be seen that a large amount of cinnamic aldehyde, a major aromatic component of cinnamon, was recovered and the cinnamon flavoring (d) containing it in high concentration was prepared. In addition, since the cinnamic spice (d) contains 4,736 mg of cinnamic aldehyde, it can be confirmed that about 43.5% of cinnamic aldehyde is recovered compared to cinnamic aldehyde (10,864 mg) contained in the cinnamon water extract (a).

In addition, the flavor-enhanced cinnamon raw material (b+d) of the present invention obtained by combining the cinnamon spice (d) with the cinnamon concentrate (b) has excellent flavor. Specifically, the cinnamic aldehyde concentration of the cinnamon concentrate (b) was as low as 3.54 mg/g, whereas the cinnamic aldehyde concentration of the flavor-enhanced cinnamon raw material (b+d) was greatly increased to 81.74 mg/g.

Claims (7)

Concentrating the cinnamon extract under reduced pressure to produce a distillate, and fractionating the distillate with hexane; and
Method for producing a cinnamon spice containing; removing hexane from the hexane fraction. The method of claim 1,
The content of cinnamic aldehyde contained in the cinnamon spice is 42 to 50% of the content of cinnamic aldehyde contained in the cinnamon extract before concentration under reduced pressure. The method of claim 1,
The cinnamon flavoring method for producing a cinnamon flavoring containing 350 ~ 550mg / g of cinnamic aldehyde. A cinnamon spice prepared by the method of any one of claims 1 to 3. A method for enhancing the flavor of a cinnamon raw material comprising the steps of adding a cinnamon spice obtained by the method of any one of claims 1 to 3 to a cinnamon raw material. The method of claim 5,
The cinnamon raw material is a method for enhancing the flavor of a cinnamon raw material comprising at least one selected from the group consisting of cinnamon raw material, cinnamon extract, cinnamon concentrate, and cinnamon powder. The method of claim 5,
The method of enhancing the flavor of the cinnamon raw material, wherein the weight ratio of cinnamic aldehyde contained in the cinnamon raw material to cinnamic aldehyde contained in the cinnamon flavoring is 1:25 to 1:40.

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