TW202400024A - Production method of animal and plant extract characterized in that by a trace addition of a green tea extract obtained by the production method of the present invention, a tea beverage having a soft and rich full green odor contained in freshly brewed tea can be provided - Google Patents

Abstract

The problem of the present invention is that natural animal and plant extracts produced by using conventional steam distillation methods can bring a natural feel to beverages and foods, but the extracts are not sufficient to give a unique aroma and bring a strong aroma with a trace addition. The solution of the present invention is a production method of animal and plant extracts, which includes the following steps (A) to (D): step (A): a step of steam distilling animal and plant raw materials to obtain a distillate; step (B): a step of adjusting the pH of the distillate obtained in step (A) to be above 8.0; step (C): a step of freezing the distillate with a pH above 8.0 obtained in the step (B); and step (D): a step of defrosting the frozen distillate obtained in the step (C). By blending the animal and plant extracts obtained by the production method of the present invention into beverages and foods, unique aromas can be given to the beverages and foods. More specially, with a trace addition of a green tea extract obtained by the production method of the present invention, a tea beverage having a soft and rich full green odor contained in freshly brewed tea can be provided.

Description

Methods for manufacturing animal and plant extracts

The present invention relates to methods for producing animal and plant extracts, animal and plant extracts obtained by the aforementioned production method, and methods for producing food and beverages added with animal and plant extracts obtained by the aforementioned production method.

The steam distillation method has been known since ancient times as a method for obtaining the aroma components of natural plants and animals. In addition to being used in the collection of essential oils and aroma analysis of natural products, it is also used in the production of animal and plant extracts with excellent aroma.

As a method for producing animal and plant extracts using a steam distillation method, the following production methods are known, for example.

For example, a method for preparing steam distilled coffee flavor is characterized in that in the method of steam distilling the coffee flavor, the condensed water containing the flavor is fractionated and collected, and the sour and less sour water rich in aroma components is used. Distillate (Patent Document 1); a method for producing tea flavor, which is characterized by contacting the distillate obtained by steam distillation of tea with tea leaves, and removing the heated distillation odor in the distillate (Patent Document 2); a method for producing an extract for hobby drinks, which is characterized by subjecting the raw materials of the hobby drinks to hot water extraction to recover the extract, then subjecting the extraction residue to steam extraction to recover the distillate, and mixing the aforementioned extract with Distillate (Patent Document 3); a novel flavor that contains a flavor (A) obtained by steam distillation of raw materials for favorite beverages, and a flavor (A) obtained by supplying the raw materials for favorite beverages to a gas-liquid countercurrent contact device B), and each part by mass of the flavor (A) contains the flavor (B) in the range of 0.01 to 100 parts by mass (Patent Document 4); a green tea beverage in a sealed container that is blended with a distillate, The distillate is obtained by picking the leaves of an evergreen tree of the Camellia family (scientific name: Camellia sinensis (L) O. Kuntze), freezing them, and subjecting the frozen tea leaves to steam distillation (Patent Document 5 ); A method for manufacturing coffee extract, which is characterized by carrying out the following steps (1) to (5): (1) low-temperature extraction of roasted coffee beans in the temperature range of 0 to 30°C to obtain low-temperature The step of extracting the liquid, (2) the step of storing the low-temperature extraction liquid obtained in the step (1) in the temperature range of 0 to 30°C, (3) carrying out steam distillation extraction of the extraction residue of (1) to obtain water In the step of steam distillation of the extract, (4) the low-temperature extract stored in the temperature range of 0 to 30°C in the step of (2) and the steam distillation extract obtained in the step of (3) are mixed to obtain The step of coffee extract (Patent Document 6); a method for preserving aroma components, which includes applying a steam distillation method or a gas-liquid countercurrent contact extraction method to roasted and ground coffee beans, and recovering the roasted coffee beans. The step of preparing an aqueous solution of aroma components is a step of adding an alkaline substance to the aqueous solution containing the aforementioned aroma components to adjust the pH to 6.6 to 10 to ionize carbon dioxide gas, and storing the pH-adjusted aqueous solution containing the aroma components in The step of preparing a container, and the step of freezing and preserving the container containing the aqueous solution at a temperature of -10 to -50°C (Patent Document 7).

On the other hand, in addition to natural extracts or steam distillation methods, specific sulfur-containing compounds are known to be useful as aroma compounds added to food and drink. For example, there is a proposal to add 4-mercapto- A method of using 4-methylpentan-2-one as a flavor compound to provide a tea beverage having the soft and full green odor of freshly brewed tea (Patent Document 8). In addition, it is known that a trace amount of 4-mercapto-4-methylpentan-2-one is contained in known natural green tea (Non-Patent Document 1). [Prior technical literature] [Patent Document]

[Patent Document 1] Japanese Patent Application Publication No. 2-203750 [Patent Document 2] Japanese Patent Application Publication No. 8-116882 [Patent Document 3] Japanese Patent Application Publication No. 2000-135059 [Patent Document 4] Japanese Patent Application Publication No. 2003-33137 [Patent Document 5] Japanese Patent Application Publication No. 2005-160416 [Patent Document 6] Japanese Patent No. 6146915 [Patent Document 7] Japanese Patent No. 5374020 [Patent Document 8] Japanese Patent Application Publication No. 2000-342179 [Non-patent literature]

[Non-patent document 1] Influence of Manufacturing Conditions and Crop Season on the Formation of 4-Mercapto-4-methyl-2-pentanone in Japanese Green Tea (Sen-cha) (J. Agric. Food Chem. 2005, 53, 13 , 5390-5396)

[Problem to be solved by the invention]

However, although the natural animal and plant extracts using the conventional steam distillation method can bring a natural feel to food and beverages, they are not sufficient in imparting a unique aroma and a strong aroma with a trace amount added.

Although the present invention is a method for producing natural animal and plant extracts using a steam distillation method, it provides an extract having an aroma that is significantly different in quality from the aroma obtained by the conventional steam distillation method. [Means used to solve problems]

The present inventors conducted in-depth research on a green tea extract containing a distillate (natural aroma recovery product) obtained by steam distillation of green tea raw materials. As a result, it was surprisingly found that the steam distillation distillate of green tea leaves does not contain so-called extract components (aqueous extracts obtained from the steam distillation residue of green tea leaves or green tea leaves using a solvent such as water). ), but when it is frozen in the state of being only a distillate (pH 9.2 before freezing) and then thawed, the quality of the aroma changes significantly, and when it is added to a drink, the characteristics of freshly brewed tea can be reproduced. A soft and full green fragrance. Furthermore, they discovered that by the aforementioned freezing-thawing operation, 4-mercapto-4-methylpentan-2-one in the steam distillation distillate after thawing significantly increased compared with before freezing, and completed the present invention.

Therefore, the present invention provides the following. [1] A method for manufacturing green tea extract, which includes the following steps (A) to (D):

Step (A): The step of subjecting green tea to steam distillation to obtain a distillate, Step (B): The step of making the pH of the distillate obtained in the aforementioned step (A) 8.0 or above, Step (C): The step of converting the aforementioned The step of freezing the distillate with pH above 8.0 obtained in step (B), step (D): the step of thawing the frozen distillate of step (C). [2] A green tea extract without adding 4-mercapto-4-methylpentan-2-one. When measuring 4-mercapto-4-methylpentan-2-one in the green tea extract , which satisfies the following formula. ((output (mass) of green tea extract)/(amount (mass) of green tea leaves used as the extraction raw material)) × content ratio of 4-mercapto-4-methylpentan-2-one in green tea extract ( Quality standard) = 1×10 ^-8 ~ 5×10 ^-5 [3] A green tea extract without adding 4-mercapto-4-methylpentan-2-one, when analyzed by GC/MS The aroma components of green tea extract satisfy the following formula when a chromatogram is drawn from the analysis results of GC/MS. (The area value of the detected peak value of 4-mercapto-4-methylpentan-2-one (m/z=132))/(The area value of the detected peak value of linalool (total ions))=1 ×10 ^-5 ~ 5 × 10 ^-2 [4] A container-packed green tea beverage containing the green tea extract described in [2] or [3]. [5] A green tea flavored food or drink containing the green tea extract described in [2] or [3]. [6] A method for producing animal and plant extracts, which includes the following steps (A) to (D). Step (A): The step of subjecting animal and plant raw materials to steam distillation to obtain a distillate, Step (B): The step of making the pH of the distillate obtained in the aforementioned step (A) 8.0 or above, Step (C): The step of freezing the distillate with a pH of above 8.0 obtained in the aforementioned step (B), and step (D): the step of thawing the frozen distillate obtained in the aforementioned step (C). [7] The method for producing animal and plant extracts according to [6], wherein in the freezing of the step (C), the method is frozen until more than 99% of the entire distillate is in a frozen state. [8] The method for producing animal and plant extracts according to [6], wherein the time required for 99% or more of the entire distillate to be in a frozen state in the freezing step (C) is 30 minutes or more. [9] The method for producing animal and plant extracts according to [6], wherein in the step (C), the distillate obtained in the step (B) before freezing is the distillate obtained in the step (A). The concentration of soluble solid components other than liquid is 1.0% by mass or less. [10] The method for producing animal and plant extracts as described in [6], wherein the steam distillation in step (A) is selected from the group consisting of normal pressure steam distillation, vacuum steam distillation, pressurized steam distillation and rotating film distillation. One or more types of steam distillation (SCC). [11] The method for producing animal and plant extracts according to [6], further comprising the following step (E) after step (D). Step (E): A step of adding a solvent to extract the extract of the same kind of animal and plant raw materials used in the aforementioned step (A) to the thawed liquid obtained in the aforementioned step (D). [12] The method for producing animal and plant extracts as described in [11], wherein the solvent-extracted extract component of the animal and plant raw materials is obtained by extracting the animal and plant raw materials with an aqueous solvent after and/or before the steam distillation distillate is obtained. of the extract. [13] The method for producing an extract of animal and plant materials according to [12], which includes a heat sterilization step. [14] The method for producing an animal or plant extract according to any one of [6] to [13], wherein the animal or plant raw material is coffee or tea. [15] A method of manufacturing food and drink, which includes the step of adding the animal and plant extract obtained by the manufacturing method according to any one of [6] to [13] to the food and drink. [16] A method for producing a perfume composition, which includes the step of adding an animal or plant extract obtained by the production method according to any one of [6] to [13] to the perfume composition. [17] A method of manufacturing food and beverages, which includes the step of adding the flavor composition obtained by the manufacturing method described in [16] to the food and beverages. [Effects of the invention]

By blending the animal and plant extracts of the present invention into food and beverages, unique flavors can be imparted to food and beverages. In particular, the green tea extract of the present invention has a strong green aroma with a slightly fruity aroma when directly smelled, but it can be added to green tea drinks, green tea foods, etc. in trace amounts. We provide tea drinks and tea foods with the soft and full green aroma of freshly brewed tea.

[Form used to implement the invention]

(Animal and plant raw materials) Any animal or plant raw materials that can be used in the present invention can be used as long as they are suitable for steam distillation. For example, animal raw materials include livestock meat (muscle, fat, offal, etc. of cattle, pigs, chickens, sheep, horses, etc.), fish and shellfish (seawater fish, freshwater fish, white meat fish, red meat fish, squid, and octopus). , shellfish, shrimp, crab, etc.), and their heated preparations, etc. Examples of plant raw materials include teas (green tea, matcha, tencha, black tea, oolong tea, post-fermented tea, barley tea, brown rice tea, herbal tea, etc.), roasted coffee beans, herbs/spices (lavender , perilla, jasmine, parsley, sage, oregano, bergamot, hops, lemon balm, chamomile, rosemary, thyme, mint, parsley, black pepper, white pepper, cumin, cayenne, pepper etc.), fruits (apples, strawberries, grapes, mandarins, oranges, lemons, pineapples, kiwis, etc.), vegetables (cabbage, cabbage, radish, onions, tomatoes, etc.), nuts (white sesame seeds, black sesame seeds, walnuts, etc.) , chestnuts, cashews, Australian walnuts, peanuts, etc.). Among these, coffee and tea are particularly preferred.

The aforementioned animal and plant raw materials can be used in a raw state, but they can also be used to enhance or improve their aroma through heat treatment such as baking and baking.

The aforementioned animal and plant raw materials may also be pulverized as necessary to have a particle size of approximately 0.1 mm to 10 mm, preferably approximately 1 mm to 5 mm, and the aroma recovery rate by distillation may be improved.

(Step (A): The step of steam distilling animal and plant raw materials to obtain a distillate) Steam distillation is when water vapor is blown into the raw material. The sum of the vapor pressure (partial pressure) of the volatile substances contained in the raw material and the vapor pressure (partial pressure) of the water vapor added from the outside becomes the same as the surrounding one. When the pressure (in the case of normal pressure steam distillation, atmospheric pressure) is equal to or higher, the volatile components are distilled out together with the water vapor. This can be achieved by cooling the volatile components distilled out together with the water vapor. The distillate obtains an aqueous solution containing volatile components (generally so-called aroma components).

As for the steam distillation method, for example, normal pressure steam distillation method, pressurized steam distillation method, reduced pressure steam distillation method, etc. can be used. Animal and plant raw materials are filled into a column and steam is directly blown into the column. Method; After filling the animal and plant raw materials into the column, moisten the animal and plant raw materials with a small amount of water and then blow into the steam; Method of mixing the animal and plant raw materials with water to make a suspension, and blowing water vapor into the kettle filled with the suspension. ; Steam distillation using SCC (also known as "Spinning Cone Column", "vapor-liquid countercurrent contact distillation") equipment, etc.

For example, using a steam distillation method using a column, water vapor can be blown from the bottom of a steam distillation tank into which raw materials have been fed, and the distilled vapor can be cooled by a cooler connected to the distillation side of the upper part. , and the distillate containing aroma is collected as condensate. If necessary, a condensation trap using refrigerant (dry ice-ethanol, dry ice-acetone, liquid nitrogen, etc.) can be connected to the front end of the aroma collection device to reliably collect aroma components with lower boiling points. Furthermore, if steam distillation is performed in the presence of an inert gas such as nitrogen and/or an antioxidant such as vitamin C, it is possible to effectively prevent the raw materials and/or aroma components from being deteriorated by heating. In steam distillation, a large amount of aroma will be distilled out in the early stages of distillation, and then the aroma will gradually become less distilled. When to end the distillation can be decided by referring to the results of several times and considering economics, etc. The collection amount of the distillate is 0.1 to 10 parts by mass relative to 1 part by mass of the raw material, preferably about 0.2 to 5 parts by mass, more preferably 0.5 to 2 parts by mass, so that Bx0 can be obtained The distillate is about 5°C.

In a method using an SCC apparatus, for example, a method may be employed in which a raw material crushed (about 1 to 3 mm) is mixed with water to form a slurry, and the mixture is distilled using an apparatus described in Japanese Patent Publication No. 7-22646, for example. If the method of recovering aroma using this device is specifically described, an example is as follows: on the rotating cone of a gas-liquid countercurrent contact extraction device having a structure in which rotating cones and fixed cones are alternately combined, liquid or paste-like hobby drinks are made This method uses the raw material to flow down from the upper part while causing the steam to rise from the lower part to recover the aroma components originally present in the raw material. The operating conditions of the gas-liquid countercurrent contact extraction device can be arbitrarily selected based on the processing capacity of the device, the type and concentration of the raw materials, the intensity of the aroma, and the like. The ratio of the raw material to water in the raw material slurry can be any ratio as long as the raw material is in a fluid state, but an example is about 5 to 30 times the amount of water relative to 1 part by mass of the raw material.

The collection amount of the distillate is 0.1 to 10 parts by mass relative to 1 part by mass of the animal and plant raw materials, preferably about 0.2 to 5 parts by mass, and more preferably 0.5 to 2 parts by mass, so that Bx0 can be obtained The distillate is about 5°C.

(Step (B): The step of making the pH of the distillate obtained in the aforementioned step (A) 8.0 or higher) Next, the pH of the distillate obtained in the aforementioned step (A) is adjusted to 8.0 or higher. This improves the reactivity of each component contained in the distillate in the subsequent freezing and thawing steps.

The pH of the distillate is not particularly limited as long as the pH is 8.0 or more. However, as a lower limit, examples include 8.0, 8.2, 8.4, 8.6, 8.8, 9.0, 9.2, 9.4, 9.6, 9.8, 10.0, etc. The upper limit is not particularly limited, but examples include 14.0, 13.5, 13.0, 12.5, 12.0, etc. Moreover, the pH range of these distillates can be exemplified: usually 8.0 to 14.0, preferably 8.4 to 13.0, more preferably 8.8 to 12.0, further preferably 9.2 to 11.0.

The pH of the distillate can be adjusted by edible alkaline substances. However, when the distillate obtained in the aforementioned step (A) has a pH of 8.0 or above, it is not adjusted by adding alkaline substances. necessary. Therefore, step (B) also includes confirming that the pH of the distillate obtained in step (A) is above 8.0 and adding nothing. Examples of edible alkaline substances include sodium bicarbonate, sodium hydroxide, potassium hydroxide, and the like. For example, when sodium bicarbonate is used, the amount of sodium bicarbonate added to the distillate is 0.001 to 0.05 parts by mass, preferably 0.002 to 0.01 parts by mass relative to 1 part by mass of the distillate. share.

For example, if the animal and plant raw material is coffee, carbon dioxide generated during roasting may be included in the raw material. In such a raw material, the carbon dioxide is distilled off by steam distillation and contained in the distillate. As a result, hydrogen carbonate ions and hydrogen ions are present in the distillate, and the pH may be lowered due to the hydrogen ions. In such a case, the distillate can also be treated by degassing or nitrogen bubbling to discharge the carbon dioxide in the distillate in the form of carbonic acid gas, and then directly or as necessary, perform the aforementioned pH adjustment so that the pH becomes 8.0 or above.

(Step (C): The step of freezing the distillate with a pH of 8.0 or above obtained in the aforementioned step (B)) In the present invention, the distillate with a pH of 8.0 or above obtained in the aforementioned step (B) is frozen. This freezing system is performed until almost all of the distillate is in a frozen state, usually until 99% or more of the entire distillate is in a frozen state, preferably 99.5% or more, more preferably 99.8% or more, and still more preferably 99.9% or more. until frozen. Furthermore, this freezing is preferably a freezing method in which the freezing state gradually proceeds from the part in contact with the refrigerant to the part not in contact with the refrigerant. It is thought that by adopting such a freezing method, water (ice) that does not contain volatile components as impurities crystallizes, and volatile compounds are concentrated in the unfrozen portion, and through the reaction of this concentration, The chemical reaction produced by the high-concentration part of the previous substrate achieves the effect of the present invention.

This phenomenon in the present invention is not bound by any theory, but it is speculated that under alkaline conditions, volatile sulfur-containing compounds such as hydrogen sulfide, methyl mercaptan, and ethyl mercaptan and other volatile components in the distillate produced by reaction.

Examples of freezing methods for causing such a phenomenon include: a method of filling a container with a predetermined amount of the distillate and freezing the container unit; and a method of continuously freezing.

When freezing on a container basis, the time condition becomes an important factor. The time required for almost all of the distillate to be frozen requires 30 minutes or more, preferably 1 hour or more, more preferably 2 hours or more, and more preferably 2 hours or more. It is best to do it for more than 5 hours. When freezing is completed within a short period of time, it will be difficult to concentrate the volatile compounds in the unfrozen portion. There is no particular limit on the filling amount of the aforementioned distillate into the container, but assuming that it is about 30g (filled in an ounce bottle) to 200kg (filled in a drum-shaped oil drum), if the freezing temperature is appropriately selected to suit the size of the container That’s it.

The temperature of such freezing also depends on the filling amount of the aforementioned distillate into the container, but if it is lower than 0°C, it will freeze. For example, it is usually -5°C or lower, preferably -10°C or lower, more preferably - 15°C or lower, more preferably -20°C or lower. On the other hand, if partial freezing concentration occurs as described above, if the freezing temperature is too low, the reaction may not proceed sufficiently under conditions where a large amount of the whole or a part of the product is frozen instantly. Therefore, it can be exemplified that it is generally -100°C or higher, preferably -80°C or higher, more preferably -60°C, further preferably -45°C or higher, and particularly preferably -30°C or higher.

On the other hand, in the case of continuously freezing the distillate while flowing it, it is preferable to continue until the entire distillate is finally completely frozen while causing partial pure crystallization of ice in the cooled portion. conditions until more than 99% of them are frozen. If such conditions are met, the purpose of the present invention can be achieved regardless of time.

Furthermore, in the freezing step of (C), in order to achieve the object of the present invention, it is preferable that the distillate before freezing is a solvent-extracted extract that does not contain the animal and plant raw materials, or other soluble (mainly water-soluble) (property) solutes other than components derived from distillate such as solid components. Moreover, when it is contained, it is preferable that it is as small as possible. As mentioned above, the aroma change phenomenon in the present invention is presumed to be caused by the volatilization of hydrogen sulfide, methyl mercaptan, ethyl mercaptan, etc. in the distillate under alkaline conditions in the concentrated fraction subjected to freeze concentration. It is produced by the reaction between chemical sulfur compounds and other volatile components. However, if the distillate contains solvent extraction extracts of the animal and plant raw materials or other soluble (water-soluble) solid components, the distillation will The concentration of volatile sulfur-containing compounds such as hydrogen sulfide, methyl mercaptan, and ethyl mercaptan, or other volatile components in the effluent does not increase sufficiently, making it difficult for chemical reactions to proceed. In addition, the solvent-extracted extracts of the animal and plant raw materials will also hinder the aforementioned chemical reactions.

The solvent extraction extract of the animal and plant raw materials or other soluble (water-soluble) solid components in the distillate is usually 1.0% or less, preferably 0.5% or less, and more preferably 0.2% or less. , further preferably 0.1% or less.

In addition, if the temperature and time from when almost all of the distillate is frozen to when the next thawing step (D) is performed include conditions where almost the entire distillate remains frozen and the chemical reaction proceeds sufficiently, then It takes a long time, and there is no particular limit, but the storage temperature can be exemplified: generally 0°C to -100°C, preferably -5°C to -80°C, more preferably -10°C to - 60°C, more preferably -15°C to -45°C, most preferably -20°C to -30°C. In addition, the storage time may be, for example, generally 30 minutes to 168 hours, preferably 1 hour to 100 hours, and more preferably 2 hours to 48 hours after freezing almost all of the distillate.

(Step (D): The step of thawing the distillate frozen in the aforementioned step (C)) The frozen distillate in the aforementioned step (C) is then thawed. The thawing method is not particularly limited, and any of thawing in a refrigerator (for example, about 5°C to 10°C), normal temperature thawing (for example, 15 to 30°C), or heating (for example, 40°C to 100°C) can be performed. The thawing time depends on the size of the container and the thawing temperature, but for example, it is generally 1 minute to 1 week, preferably 5 minutes to 48 hours, more preferably 10 minutes to 3 days, further preferably 15 minutes to 24 hours. The optimal time is 30 minutes to 12 hours. Thawing can also completely thaw the entire solution in the container. However, if it is considered that the pure crystals of ice are concentrated in the center, a part of the solution can also be collected in a partially thawed state.

In this way, the thawed liquid obtained through the aforementioned steps (A) to (D) has a unique aroma that is significantly different from the distillate before freezing. For example, when the animal and plant raw material is green tea, the distillate before freezing will have a fresh and soft green tea aroma accompanied by the aroma of seaweed and seashore aroma (iso aroma), while the distillate after thawing will be in a state that can be directly smelled. Next, you will feel a strong green aroma that is reminiscent of the heat of grass, and a sweet fruit-like aroma. However, when the thawed distillate is diluted approximately 100 to 100,000 times, it becomes a green aroma that makes people feel the softness and fullness of freshly brewed green tea, with a slight fruity aroma.

(Step (E): The step of adding a solvent of the animal and plant raw materials to the thawed liquid obtained in the aforementioned step (D) to extract the extract) In the present invention, the aforementioned thawing liquid can also be directly used as a blending raw material for the purpose of imparting flavor to food and drink. However, after going through the aforementioned steps (A) to (D), in the aforementioned thawing distillate Adding solvent-extracted extracts of the animal and plant raw materials or other soluble (water-soluble) solid components does not affect the aroma characteristics of the distillate after thawing. On the contrary, the addition of these will improve the subsequent product of the present invention. Stability, therefore better.

The preferred ingredients for addition are generally aqueous solvent-extracted extracts of the animal and plant raw materials. The solvent extraction extract of the animal and plant raw materials can be obtained as follows.

The animal and plant raw materials after and/or before steam distillation are then extracted using aqueous solvents such as water, hydrous ethanol, glycerin, and glycerin aqueous solution. The preferred solvent is water. Enzyme treatment may also be performed during and/or after the extraction. That is, the enzyme treatment may be performed simultaneously with the extraction, or may be performed once the extraction is performed. Furthermore, these methods can also be combined.

Specifically, a method for producing an extract in which the residue after steam distillation using a column is once extracted with water and then subjected to enzyme treatment can be obtained, for example, by the following method: the above-mentioned steam distilled animals and plants Add 1 to 100 parts by weight of water for every 1 part by weight of the raw material, and extract it at room temperature to about 100°C for about 2 minutes to about 5 hours depending on the temperature of use under standing or stirring conditions. After cooling, use Solid-liquid separation is performed by known methods such as centrifugation, squeezing, and filtration to remove insoluble matter. Moreover, it can be obtained, for example, by filling the residue raw material into a column made of suitable material such as glass or stainless steel, and flowing heat from room temperature to about 100°C from the upper or lower part of the column using a quantitative pump or the like. water for column extraction. This column extraction can be performed by connecting multiple columns in series as needed.

In addition, when the aroma is recovered by the gas-liquid countercurrent contact extraction method, since the residue has become a slurry containing the extraction liquid, the extraction liquid can be obtained by centrifuging the solid content in the residue, pressing, Solid-liquid separation is performed by known methods such as filtration to remove insoluble matter.

It is also possible to adopt the method of collecting the extract before the enzyme treatment as described above. However, in the present invention, the enzyme treatment may also be performed in a state containing steam-distilled animal and plant raw materials. Since the enzyme treatment is performed in a state where the steam-distilled animal and plant raw materials are included, the soluble solid content increases due to enzymatic decomposition, and it is also possible to increase the soluble solid content yield of the entire extract derived from the animal and plant raw materials.

The enzymes used can be those corresponding to animal and plant raw materials. For example, if the animal and plant raw materials are animal raw materials, examples include protease, lipase, etc., and if they are plant raw materials, examples include cellulase, pectinase, hemicellulase, and starch. Enzymes, tanninase, protease, lipase, etc. When the raw material is coffee, polymannase can be specifically exemplified, and if it is tea, tannase or the like can be specifically exemplified as a preferred enzyme.

The enzyme treatment liquid is inactivated by heating or the like, and if it contains a slurry, solid-liquid separation and filtration can be performed to obtain an extract.

The aforementioned water-soluble solvent extract solution or enzyme treatment solution can then be concentrated as needed. As for the concentration method, for example, by using appropriate concentration means such as reduced pressure concentration, reverse osmosis membrane (RO membrane) concentration, freeze concentration, etc., the concentrate of the water-soluble solvent extract or the enzyme-treated extract can be obtained. . The concentration of the concentrated liquid is suitable within the following range, generally Bx3° to 50°, preferably 10° to 40°.

The solvent-extracted extracts of the aforementioned animal and plant raw materials (water-soluble solvent extracts or enzyme-treated solutions, or concentrated solutions thereof) can be mixed with the thawed distillate in the aforementioned step (D). The mixing ratio is not particularly limited, but the blending amount of the solvent-extracted extract of animal and plant raw materials relative to the aforementioned distillate after thawing will vary depending on the raw materials used, etc., and is not particularly limited. However, for example, for the aforementioned distillate The solvent-extracted extract of animal and plant raw materials can be set to the following range per 1 part by mass of the effluent, usually 0.005 to 100 parts by mass, preferably 0.01 to 50 parts by mass, more preferably 0.1 to 20 parts by mass , further preferably 0.5 to 10 parts by mass.

(heat sterilization) The animal and plant extracts of the present invention can be heat sterilized at any stage of the aforementioned steps to produce a microbially stable extract. The step of performing heat sterilization can be performed at any stage unless the chemical reaction by freezing hinders the purpose of the present invention. Preferred aspects include: the intermediate stage and the final stage of the step of preparing solvent-extracted extracts of animal and plant raw materials; and combining the aforementioned solvent-extracted extracts of animal and plant raw materials with the distillate thawed in the aforementioned step (D). After the liquid is mixed.

Heat sterilization can be performed in either a batch type or a plate type. If it is a batch type, the temperature is usually 80°C to 110°C, preferably 85°C to 105°C, and more preferably 90°C to 100°C. ℃, and the time can be exemplified: usually 30 seconds to 60 minutes, preferably 1 minute to 30 minutes, more preferably 2 minutes to 15 minutes. In addition, the temperature in the plate type is usually 80°C to 140°C, preferably 85°C to 135°C, more preferably 90°C to 130°C, and the time can be exemplified: usually 10 seconds to 5 minutes, preferably 20 seconds to 3 minutes, preferably 30 seconds to 2 minutes.

The animal and plant extracts of the present invention thus obtained may be cooled and then filled into a container, or they may be filled while hot until the container is cooled and further frozen for storage. In addition, there is little aroma change due to freezing at this stage. In terms of the reason, it is deduced that: the chemical reaction in the aforementioned steps (A) to (D) is fully carried out; the solvent extraction extract of the animal and plant raw materials added in the step (E) hinders the aforementioned chemical reaction; the substrate participating in the reaction The concentration is diluted by the solvent extracted from plant and animal raw materials; the pH drops, etc.

(Specific examples of animal and plant raw materials - green tea) Preferable specific examples of the above-mentioned animal and plant raw materials in the present invention include teas, and among them, green tea and Ichiban tea are particularly mentioned. When Ichibancha is subjected to steam distillation in step (A), the pH of the distillate obtained is often approximately around 9 even without pH adjustment. It is inferred that this is because alkaline contains more volatile components. The aroma of the steam distillation distillate obtained in this way has a gentle aroma accompanied by the aroma of the coast.

If the distillate of Ichibancha thus obtained is frozen and then thawed under the conditions detailed in step (C), the aroma will change significantly and become a strong green aroma with a slight fruity feel. The aroma of tea. Analysis of the components of this odor revealed that a characteristic component contains a large amount of sulfur-containing compounds mainly composed of 4-mercapto-4-methylpentan-2-one. On the other hand, the distillate before freezing contained only a very small amount of 4-mercapto-4-methylpentan-2-one. According to Non-Patent Document 1, the amount of 4-mercapto-4-methylpentan-2-one in tea is 0.14 ppb in most cases. However, it has been found that the green tea extract obtained by the method for producing animal and plant extracts of the present invention, even if 4-mercapto-4-methylpentan-2-one is not added from the outside, is obtained by adding green tea, especially Ichibancha, The steam distillation distillate undergoes the aforementioned steps (A) to (D), and a large amount of 4-mercapto-4-methylpentan-2-one is produced, and the amount will increase to thousands of the distillate before freezing. Tens of thousands of times. Therefore, when green tea is used as a raw material, a compound generally contained in green tea and a compound that changes little in the freezing-thawing step of the present invention can be used as an index to set the content of the index compound and 4-mercapto-4 - The range of the ratio of methylpentan-2-one specifies the product of the present invention using green tea as a raw material. Examples of the index compounds suitable for such a setting include linalool, indole, cis-3-hexenol, hexanol, linalool oxide, isobutyraldehyde, geraniol, hexanol, and octanol. , benzyl alcohol, trans-2-nonenol, β-ionone, etc. Among these, linalool is preferably exemplified.

(aroma analysis) Aroma analysis can be performed using appropriate GC columns and devices, GC/MS devices, appropriate SPME, etc.

Quantitation can be performed by drawing a chromatogram from the GC/MS analysis results, using the area value of the detected peak, or by using the absolute calibration curve method, standard addition method, or internal standard method.

(4-mercapto-4-methylpentan-2-one) The amount of 4-mercapto-4-methylpentan-2-one in the product of the present invention using green tea as a raw material by the method of the present invention is plotted on the ion layer extracted at m/z=132 from the analysis results of GC/MS When the graph is analyzed and the area of the detected peak is used, and the standard addition method is used, the following range is obtained.

As ((output (mass) of green tea extract)/(amount (mass) of green tea leaves used as the extraction raw material)) × content ratio of 4-mercapto-4-methylpentan-2-one in green tea extract (Quality basis), it is usually 1×10 ^-8 or more, preferably 5×10 ^-8 or more, more preferably 2×10 ^-7 or more, further preferably 5×10 ^-7 or more. In addition, the upper limit does not need to be particularly limited, but generally it can be set to 5×10 ^-5 or less, 3×10 ^-5 or less, 2×10 ^-5 or less, 1×10 ^-5 or less, 5× 10 ^-4 or less, 4×10 ^-4 or less, etc. The range of the upper limit and the lower limit may be arbitrarily combined, but may be, for example, a range of 1×10 ^-8 to 5×10 ^-5 .

In addition, the amount of 4-mercapto-4-methylpentan-2-one in the animal and plant extracts (green tea extract) of the present invention which uses green tea as the raw material will vary depending on the amount of the present invention derived from the raw material tea leaves. The yield varies depending on the yield, but when quantified using the same analysis method as described above, it is within the following range.

As ((output (mass) of green tea extract)/(amount (mass) of green tea leaves used as the extraction raw material)) × content ratio of 4-mercapto-4-methylpentan-2-one in green tea extract (Quality basis), it is usually 1×10 ^-8 or more, preferably 5×10 ^-8 or more, more preferably 2×10 ^-7 or more, further preferably 5×10 ^-7 or more. In addition, the upper limit does not need to be particularly limited, but generally it can be set to 5×10 ^-5 or less, 3×10 ^-5 or less, 2×10 ^-5 or less, 1×10 ^-5 or less, 5× 10 ^-4 or less, 4×10 ^-4 or less, etc. The range of the upper limit and the lower limit can be combined arbitrarily, and an example is the range of 1×10 ^-8 to 5×10 ^-5 .

In addition, the content of 4-mercapto-4-methylpentan-2-one in the product of the present invention using green tea as an animal and plant raw material can also be indexed by linalool, a volatile compound generally contained in green tea. In this case, draw an ion chromatogram extracted with m/z=132 (4-mercapto-4-methylpentan-2-one) and total ion (linalool) from the GC/MS analysis results, and use The area of the detected peak is as (the area value of the detected peak of 4-mercapto-4-methylpentan-2-one (m/z=132))/(the detected peak of linalool ( The area value of total ions) can usually be set to 1×10 ^-5 or more, 2×10 ^-5 or more, 5×10 ^-5 or more, 1×10 ^-4 or more, etc. In addition, there is no need to specifically limit the upper limit, but generally it can be set to 5×10 ^-2 or less, 3×10 ^-2 or less, 2×10 ^-2 or less, 1×10 ^-2 or less, or 5× 10 ^-3 or less, 3×10 ^-3 or less, etc. The ranges of the upper limit and the lower limit may be combined arbitrarily, and may be, for example, a range of 1×10 ^-5 to 5×10 ^-2 .

(Fragrance composition) The animal and plant extracts of the present invention thus obtained (hereinafter, sometimes referred to as the animal and plant extracts of the present invention) can also be added to food and drink to impart unique flavors, and can also be used as spice compositions (hereinafter, sometimes referred to as "animal and plant extracts"). In the case of the fragrance composition in this case). The fragrance composition of this invention according to one embodiment of the present invention contains a specified amount of the animal and plant extracts of this invention and can be blended into various foods, drinks, etc. for the purpose of imparting flavor. According to the fragrance composition of this invention, for example, the fragrance composition can be given a natural feeling, a fruity feeling, a moist feeling, a rich feeling, a mature feeling, a ripe feeling, a gorgeous feeling, a fresh feeling, a fragrance (香ばしさ), a bitter taste, and a spicy feeling. The flavor, mellowness, or richness can improve the flavor of various food and beverages mixed with the spice composition of this invention.

The concentration of the animal and plant extracts in the perfume composition of the present invention can be determined arbitrarily according to the blending objects of the perfume composition. Examples of the concentration include the following range, that is, 0.1 ppt to 10%, preferably 1 ppb to 1%, and more preferably 0.1 ppm to 0.1% based on the entire mass of the fragrance composition of this invention.

In addition, in addition to the animal and plant extracts of the present invention, the fragrance composition of the present invention may further contain other arbitrary compounds or ingredients. Examples of such compounds or components include various fragrance compounds or fragrance compositions, oil-soluble pigments, vitamins, functional substances, fish meat extracts, livestock meat extracts, plant extracts, and yeast extracts. Materials, animal and plant proteins, animal and plant protein decomposition products, starch, dextrin, sugars, amino acids, nucleic acids, organic acids, solvents, etc. For example, "Japanese Patent Office Gazette, General Knowledge - Collection of Commonly Used Techniques (Flavours) Part II Food Flavors, Issued on January 14, 2012" and "Survey on the Actual Use of Food Flavor Compounds in Japan" (2012) Annual Health and Welfare Scientific Research Report, Japan Fragrance Industry Association, issued in March 2013), and "Synthetic Fragrance Chemistry and Product Knowledge" (new supplement issued on December 20, 2016, compiled by the Synthetic Fragrance Editorial Committee, Chemical Industry Daily News ), natural essential oils, natural fragrances, synthetic fragrances, etc.

Specific examples of synthetic fragrance compounds include hydrocarbon compounds such as monoterpenes such as α-pinene, β-pinene, γ-terpinene, myrcene, camphene, and limonene, valenene, and cedarwood. Sesquiterpenes such as olefin, caryophyllene, longifolene, etc., 1,3,5-undecatriene, etc.

Examples of the alcohol compound include saturated alcohols such as butanol, pentanol, 3-octanol, and hexanol, (Z)-3-hexen-1-ol, isopentenol, and 2,6-nonanediol. Unsaturated alcohols such as enol, linalool, geraniol, citronellol, tetrahydrogeraniol, bacteriochlorenol, neroli tertiary alcohol, cedrol, α-rosinol, terpinene- Terpene alcohols such as 4-ol and borneol, aromatic alcohols such as benzyl alcohol, phenethyl alcohol, and cinnamyl alcohol.

Examples of aldehyde compounds include saturated aldehydes such as acetaldehyde, hexanol, octanal, decanal, and hydroxycitronellal, and unsaturated aldehydes such as (E)-2-hexenal and 2,4-octanedialdehyde. Terpene aldehydes such as aldehydes, citronellal, citral, myrtenal, perilladehyde, etc., aromatic aldehydes such as benzaldehyde, cinnamaldehyde, vanillin, ethyl vanillin, helianthaldehyde, p-tolualdehyde, etc. aldehyde.

Examples of ketone compounds include 2-heptanone, 2-undecanone, 1-octen-3-one, 3-hydroxy-2-butanone, and 6-methyl-5-hepten-2-one. Saturated and unsaturated ketones such as (methyl heptenone), butanedione, 2,3-pentanedione, maltol, ethylmaltol, cycloalkenes, 2,5-dimethyl-4- Diketones such as hydroxy-3(2H)-furanone and terpene ketones such as hydroxyketones, carvone, menthone, and nocatone, α-ionone, β-ionone, β-damascenone, etc. Aromatic ketones such as ketones derived from terpene decomposition products and raspberry ketones.

Examples of the furan or ether compounds include furfuryl alcohol, furfural, rose oxide, linalool oxide, menthofuran, tea aromaspirone, p-allyl anisole, eugenol, 1,8-eucalyptol, and the like.

Examples of the ester compound include ethyl acetate, isoamyl acetate, octyl acetate, ethyl butyrate, ethyl isobutyrate, isoamyl butyrate, ethyl 2-methylbutyrate, and isovaleric acid. Aliphatic esters such as ethyl ester, 2-methylbutyl isobutyrate, ethyl hexanoate, allyl hexanoate, ethyl enanthate, ethyl octanoate, isopentyl isovalerate, ethyl nonanoate, etc. Terpene alcohol esters such as linalyl acetate, geranyl acetate, lavender acetate, terpinyl acetate, neryl acetate, etc., benzyl acetate, methyl salicylate, methyl cinnamate, and cinnamyl propionate , ethyl benzoate, cinnamyl isovalerate, ethyl 3-methyl-2-phenylglycidate and other aromatic esters.

Examples of the lactone compound include saturated lactones such as γ-decalactone, γ-laurolactone, δ-decalactone, and δ-laurolactone, 7-decene-4-lactone, Unsaturated lactones such as 2-decene-5-lactone.

Examples of the acid compound include saturated/unsaturated fatty acids such as acetic acid, butyric acid, isovaleric acid, caproic acid, caprylic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid.

Examples of nitrogen-containing compounds include indole, 3-methylindole, pyridine, and alkyl-substituted pyridine. , Methyl anthranilate, Trimethylpyrrolidone wait.

Examples of sulfur-containing compounds include methyl mercaptan, dimethyl sulfide, dimethyl disulfide, allyl isothiocyanate, 3-methyl-2-butene-1-thiol, 3 -Methyl-2-butanethiol, 3-methyl-1-butanethiol, 2-methyl-1-butanethiol, 3-mercaptohexanol, 4-mercapto-4-methyl-2-pentane Ketone, 3-mercaptohexyl acetate, p-menthol-8-thiol-3-one and furfuryl mercaptan, etc.

In terms of natural essential oils, sweet orange, bitter orange, petitgrain, lemon, bergamot, orange, orange blossom, peppermint, spearmint, lavender, chamomile, rosemary, eucalyptus, sage, basil, Rose, hyacinth, lilac, geranium, jasmine, ylang-ylang (perfume tree), anise, clove, ginger, nutmeg, cardamom, fir, cypress, vetiver, patchouli, labdanum, etc.

Examples of various animal and plant extracts include extracts of herbs or spices, extracts of coffee, green tea, black tea, or oolong tea, or milk or milk processed products, and various enzymatic decomposition products of these such as lipase or protease, etc. .

The perfume composition of this case can be prepared by mixing the animal and plant extracts of this case into an appropriate solvent or dispersion medium by a known method.

As for the form of the perfume composition of this case, it is preferably a solution, emulsified preparation, powder preparation, or other solid preparation (solid fat, etc.) in which the animal and plant extracts of this case, or other ingredients are dissolved in a water-soluble or oil-soluble solvent. )wait.

Examples of the water-soluble solvent include ethanol, methanol, acetone, tetrahydrofuran, acetonitrile, 2-propanol, methyl ethyl ketone, glycerol, propylene glycol, dipropylene glycol, and the like. Among these, ethanol or glycerin is particularly preferred from the viewpoint of use in food and beverages. Examples of the oil-soluble solvent include vegetable fats and oils, animal fats and oils, and refined fats and oils (for example, processed fats and oils such as medium-chain fatty acid triglyceride, or glyceryl triacetate, glyceryl tripropionate, etc. Short-chain fatty acid triglycerides.), various essential oils, triethyl citrate, etc.

In addition, in order to prepare an emulsified preparation, the animal and plant extracts of this invention or the fragrance composition of this invention can be emulsified together with a water-soluble solvent and an emulsifier. There is no particular restriction on the emulsification method of the animal and plant extracts of this case or the spice composition of this case. Various emulsifiers that have been used in food, beverages, etc., such as fatty acid monoglycerides, fatty acid diglycerides, fatty acid esters, etc., can be used. Triglycerides, propylene glycol fatty acid esters, sucrose fatty acid esters, polyglyceryl fatty acid esters, lecithin, modified starch, sorbitan fatty acid esters, Quillaja extract, acacia gum, tragacanth gum, guar gum, spinach Emulsifiers such as karaya gum, xanthan gum, pectin, alginic acid and its salts, carrageenan, gelatin, casein quilla saponin, or sodium caseinate, and use a homogenizer, rubber mill, and rotating disc Type homogenizer, high-pressure homogenizer, etc. perform emulsification processing to obtain an emulsion with excellent stability. The usage amount of these emulsifiers is not strictly limited and can be changed within a wide range depending on the type of emulsifier used. Usually, it is about 0.01 to about 100 parts by mass relative to 1 part by mass of the animal and plant extracts in this case, preferably It is suitable to be in the range of about 0.1 to about 50 parts by mass. Furthermore, in order to stabilize the emulsion, in addition to water, the emulsion may be blended with polyols such as glycerin, propylene glycol, sorbitol, maltitol, sucrose, glucose, trehalose, sugar liquid, reducing syrup, etc. 1 species or a mixture of 2 or more species.

If desired, the emulsion obtained in this way can be dried to form a powder preparation. During powderization, sugars such as gum arabic, trehalose, dextrin, sugar, lactose, glucose, syrup, and reducing syrup may be appropriately blended as needed. The usage amount can be appropriately selected depending on the desired properties of the powder preparation.

The animal and plant extracts of this case or the spice composition of this case obtained in this way can be blended into food and beverages in an effective amount to improve, for example, the natural feel, juice feel, moisture, plumpness, ripeness, etc. of food and beverages. Fragrances such as ripeness, gorgeousness, freshness, aroma, bitterness, spiciness, body, or richness.

In particular, in the case where the aforementioned animal and plant raw materials are green tea, the flavor composition blended with the green tea extract of the present invention or the spice composition of the green tea extract of the present invention can be added to green tea beverages, green tea foods, etc. in trace amounts to provide the properties of freshly brewed tea. The soft and full green fragrance of tea drinks and tea foods.

(Food and drink) Foods and drinks that can be blended with the animal and plant extracts of this case or the spice compositions of this case are not particularly limited. However, as an example, food and beverages with one or more of the following flavors can be cited: lemon, orange, grapefruit, lime, orange, tangerine. , lime, lime, Hassaku mandarin, Iyo mandarin, yuzu, Taiwanese lemon, kumquat and other citrus flavors; strawberry, blueberry, raspberry, apple, cherry, plum, apricot, peach, pineapple, banana, melon, mango , papaya, kiwi, pear, grape, muscadine, Kyoho grape and other fruit flavors; milk flavor of milk, yogurt, cream, etc.; vanilla flavor; various tea flavors of green tea, black tea, oolong tea, herbal tea, etc.; coffee flavor ;Cola flavor; cocoa bean flavor; cocoa flavor; various mint flavors such as spearmint, peppermint, etc.; cinnamon, chamomile, cardamom, parsley, fennel, clove, pepper, coriander, peppermint, perilla, ginger, star anise, Various spices or herbal flavors of thyme, pepper, nutmeg, basil, marjoram, rosemary, bay, garlic, mustard, etc.; various nut flavors of almonds, cashews, walnuts, etc.; wine, brandy, whiskey, rum, gin Various alcoholic flavors such as wine, liqueur, sake, shochu, and beer; vegetable flavors such as onions, celery, carrots, tomatoes, cucumbers, etc.; various livestock flavors such as chicken, duck, pork, beef, mutton, horse meat, etc.; tuna, etc. Red-fleshed fish, mackerel, sea bream, salmon, horse mackerel and other white-fleshed fish, freshwater fish such as ayu, trout, carp, conch, clams, sea melon seeds, clams and other shellfish, shrimp, crab, etc. Various seaweeds such as crustaceans, kelp sprouts, kelp, etc., various fish, shellfish or seaweed flavors; various cereal flavors such as rice, barley, wheat, malt, etc.; butter, chicken fat, lard, etc. The flavor of various oils and fats of livestock meat or various fish oils, etc.

More specific examples of food and beverages include: senbei, rice crackers, rice cakes, mochi, steamed buns, okonomiyaki, bean paste, yokan, water yokan, and agar jelly ( Jinyu), jelly, honey cake, sugar balls, biscuit, cracker, potato chips, cookie, pie, pudding, butter cream, custard Desserts such as cream), puffs, waffles, sponge cakes, donuts, chocolate, chewing gum, caramel, candy, peanut butter and other sauces; bread, udon, ramen, Chinese Noodles, sushi, jambalaya, fried rice, pilaf, dumpling wrappers, siomai wrappers, assorted yaki (お好み焼き), takoyaki (たこ焼き) and other breads, noodles, rice; rice bran pickles, umeboshi, Fukujin pickles, Pickles such as rice koji pickled daikon pickles (べったら pickle), thinly sliced turnip pickles (senmeizuke), scallions, miso pickles, salted radish pickles (たくあん pickles), and seasoning bases (vegetarian) for these pickles; mackerel , fish such as sardines, saury, salmon, tuna, bonito, whales, plaice, tuna, ayu, squid, squid, squid, firefly squid and other squid, octopus, Octopus such as short-clawed octopus, prawns, peony shrimp, Japanese lobster, black tiger shrimp and other shrimps, crabs such as cod crab, snow crab, swimming crab, hairy crab, sea melon seeds, clams, scallops, oysters, mussels and other shellfish Shellfish; canned fish, stewed fish, tsukudani, minced meat, fish paste products (bamboo wheels, fish slabs, fried fish slabs (Yang-Kamaho), crab meat sticks (Kagazu-Kamaho), etc.), fried products, tempura and other fish and shellfish Processed food and beverage categories; chicken, pork, beef, mutton, horse meat and other livestock meat; curry, Western stew (シチュー), beef stew, Japanese beef risotto (ハヤシライス) sauce, tomato meat sauce (ミートソース), mapo tofu, Seasoning bases for hamburger patties, dumplings, and pot rice, soups (corn soup, tomato soup, broth, etc.), meatballs, stewed meat cubes (stewed meat), canned meat, and other processed food and beverage categories that use livestock meat; Small bottles of table salt (table salt), seasoned salt, soy sauce, powdered soy sauce, miso, miso powder, sake mash, fermented seasoning (ひしお), Japanese furikake (ふりかけ), seasoning base for chazuke rice, margarine , mayonnaise, salad dressing (ドレッシング), vinegar, three-ingredient blended vinegar (three cups of vinegar), powdered sushi vinegar, seasoning base for Chinese food, tempura dipping sauce (天つゆ), noodle dipping sauce (めんつゆ) (kelp Stock or bonito stock, etc.), sauces (medium-thick sauce, tomato sauce, etc.), ketchup, barbecue sauce, curry sauce, seasoning base for Western stews, seasoning for soups Seasonings such as base ingredients, seasoning bases for soup stock (kelp soup stock, bonito stock, etc.), compound seasonings, mirin-style seasonings (new みりん), mixed powders such as fried chicken powder, takoyaki powder, etc., etc., are added Animal-based or plant-based soup stock-flavored food and beverages such as seasonings; dairy products such as cheese, yogurt, and cream; various yeasts such as beer yeast and baker's yeast, and various microbial fermentation products such as lactic acid bacteria; vegetable stews, Chikuzen boiling, and oden cooking stews, hotpots and other stews; ingredients and side dishes for takeaway lunch boxes; fruit juice drinks and refreshing drinks containing fruit juices, fruit pulp drinks and fruit-containing drinks such as apples, grapes, citrus (grapefruit, orange, lemon, etc.) Fruit drinks with fruit pieces; vegetables such as tomatoes, green peppers, celery, melons, bitter gourds, carrots, potatoes, asparagus, bracken, and purple sprouts, and vegetable-based drinks, vegetable soups, etc. containing these vegetables; Coffee, cocoa, green tea, black tea, oolong tea, refreshing drinks, cola drinks, carbonated drinks (sodas with various flavors such as citrus flavor, etc.), lactic acid bacteria drinks and other hobby drinks; drinks containing crude drugs or herbal medicines; cola drinks, fruit juice drinks, milk Beverages, beer-flavored drinks including non-alcoholic beer and so-called "third beer", sports drinks, honey drinks, vitamin supplement drinks, mineral supplement drinks, nutritional drinks, nourishing drinks, lactic acid bacteria drinks and other functional drinks; various alcoholic beverages ( Beer flavor, plum wine flavor, carbonated shochu (チューハイ) flavor, etc.) alcoholic beverages and other non-alcoholic beverages; wine, shochu (shochu), awamori, sake, beer, carbonated shochu, cocktail drinks, foam Wine, fruit wine, medicinal wine, so-called "third beer", other brewed wine (sparkling) or liqueur (sparkling), etc., or alcoholic beverages containing these.

The amount of the animal and plant extracts of this case or the spice composition of this case added to the food and drink can be arbitrarily determined according to the fragrance of the food and drink or the degree of the desired effect.

As an example of the concentration of the added amount, in the case of food and drink, the concentration of the present animal and plant extract or the present spice composition is within the range of 0.001 ppt to 0.1 relative to the entire mass of the food and drink. %, preferably 1ppt～100ppm, more preferably 1ppb～100ppm. More specifically, the lower limit value is set to any one of 0.001ppt, 0.01ppt, 0.1ppt, 1ppt, 10ppt, 100ppt, 1ppb, 10ppb, 100ppb, 1ppm, 10ppm, and 100ppm, and the upper limit value is set to 0.1%. , 100ppm, 10ppm, 1ppm, 100ppb, 10ppb, 1ppb, 100ppt, 10ppt, 1ppt, 0.1ppt, 0.01ppt, and any combination of these lower limit values and upper limit values can be listed, but not Limited to this. As an example of a preferable concentration, the concentration of the present animal and plant extract or the present spice composition can be selected from the following range according to the flavor characteristics of the food and drink, that is, the concentration of the present animal and plant extract or the present spice composition is 100 ppt to 100 ppb, relative to the overall mass of the food and drink. 100ppt～1ppm, 1ppb～100ppb, 1ppb～1ppm, 10ppb～1ppm, 10ppb～100ppb, 100ppb～10ppm, 1ppm～100ppm, but not limited to these.

Hereinafter, the present invention will be described in more detail through examples. However, the essence of the present invention lies in the technical ideas disclosed above and is not limited in any way by the examples. [Example]

(Example 1) Fill a 3L column with 600g of Ichibancha (Yabukita variety, lightly steamed) produced in Shizuoka Prefecture, and sprinkle 1.2g of sodium L-ascorbate in 180g of soft water evenly from the top of the column. , making the tea leaves moist. After replacing the inside of the column with nitrogen, water vapor mixed with nitrogen is blown from the lower part of the column, and the water vapor containing the volatile components of tea obtained from the upper part of the column is condensed through the cooling tube (tap water cooling, about 20°C) , which lasted about 20 minutes, and 300g of distillate containing volatile components of tea was obtained (50% of tea leaves). The resulting distillate had a pH of 9.2.

Divide half of the distillate (150g) into 300ml brown bottles, replace the headspace with nitrogen, and store one in the refrigerator (5°C) (comparison 1) and the other in the freezer. (-20℃). Those stored in the freezer start to freeze about 30 minutes after being stored in the freezer, and are almost completely frozen in about 3 hours. Each was stored in the above-mentioned state for about 20 hours from the start of storage, and then left at room temperature (23°C). The frozen product was completely thawed in about 2 hours, and a frozen-thawed product (inventive product 1: pH 9.2) was obtained.

Each of the two was diluted to 0.1% with water, and sensory evaluation was performed. A summary of the various aromas is as follows.

Comparative product 1 (refrigerated product): Fresh and soft green tea aroma with seaweed aroma and coastal aroma. Invention product 1 (frozen-thawed product): Green tea aroma with strong green aroma accompanied by tropical fruity feeling Aroma analysis was performed on each sample using the following methods.

1 g of the sample solution (comparative product 1, invention product 1) was added directly or a standard of 1 ppb, 10 ppb, 100 ppb or 1000 ppb of 4-mercapto-4-methylpentan-2-one was added to each sample. , for analysis. Analysis conditions ・Device Gas chromatography device: 7890B GC System manufactured by Agilent Technologies MSD device: 5977B MSD manufactured by Agilent Technologies ・Pipe string InertCap WAX 0.25mmφ×30m (film thickness 0.25μm) manufactured by GL Sciences ・SPME fiber 50/30μm DVB/CAR/PDMS StableFlex/SS(2cm) Made by Merck Corporation (Supelco: registered trademark) ・Sample amount: 1g ・Viavel capacity: 20ml ・Equilibration conditions for the sample: Stir at 60°C for 30 minutes ・SPME extraction conditions: Leave to stand at 60°C for 30 minutes ・Inlet temperature: 250℃ ・Temperature conditions: After maintaining at 40°C for 8 minutes, increase to 180°C at 4°C/min, then increase to 230°C at 3°C/min, and hold at 230°C for 10 minutes ・Carrying gas: He (constant pressure) ・Injection method: no splitting ・Flow rate: 1.2ml/min In addition, the GC/MS analysis results are drawn as chromatograms. The peak value of 4-mercapto-4-methylpentan-2-one is m/z=132, and the peak value of linalool is the total ion. The area value is used for quantification.

(Analysis results) It was confirmed by GC/MS that the frozen-thawed product contained a large amount of 4-mercapto-4-methylpentan-2-one.

In addition, the content of 4-mercapto-4-methylpentan-2-one obtained by the standard addition method in the aforementioned sample is as follows.

Comparative product 1: 0.25 ppb Inventive product 1: 495.9 ppb In addition, 4-mercapto-4-methyl of the present invention 1 (the one without adding 4-mercapto-4-methylpentan-2-one as a standard product) The peak area value of pentan-2-one is 9.9×10 ⁴ , the area value of linalool is 3.9×10 ⁸ , and the peak area value of 4-mercapto-4-methylpentan-2-one of Comparative Product 1 is 49.9 , the area value of linalool is 3.9×10 ⁸ .

From the above results, it was confirmed that the product 1 of the present invention contains (produces) approximately 2,000 times more 4-mercapto-4-methylpentan-2-one than the comparative product 1.

Furthermore, since 300 g of Invention Product 1 is obtained from 600 g of green tea leaves as the raw material, ((output (mass) of green tea extract)/(amount (mass) of green tea leaves used as the extraction raw material)) ×The content ratio (mass basis) of 4-mercapto-4-methylpentan-2-one in the green tea extract is 2.5×10 ^-7 .

In contrast, in Comparative Product 1 ((yield (mass) of green tea extract)/(amount (mass) of green tea leaves used as the extraction raw material)) × 4-mercapto-4-methylpentane in the green tea extract The content ratio (mass basis) of -2-one is 1.75×10 ^-10 .

Moreover, the area value of the detected peak value (m/z=132) of 4-mercapto-4-methylpentan-2-one for product 1 of the present invention/(the detected peak value of linalool (total ions) ) is 2.5×10 ^-4 .

On the other hand, in Comparative Product 1, (area value of the detected peak value of 4-mercapto-4-methylpentan-2-one (m/z=132))/(detected peak value of linalool ( The area value of the total ions) is 1.25×10 ^-7 .

(Example 2) First, the invention product 1 and the comparative product 1 were obtained by the same operation as the above-mentioned Example 1. Then, 4800g of 40°C warm water (0.05% sodium ascorbate aqueous solution) was fed from the upper part of the column at a flow rate of 60ml/min, and 3000g of Bx3° extraction solution was extracted from the bottom of the column. The extracted extract was cooled to 20°C, centrifuged at 3000 rpm for 10 minutes, and the precipitate was removed to obtain a water extract (reference product 1, Bx3.0°, pH 5.6).

The product 1 of the present invention and the reference product 1 were mixed at 150 g each, sterilized at 90°C for 10 minutes, cooled to 20°C, and filled to obtain green tea extract (product 2 of the invention) (Bx1.6°, pH 6. 7). In addition, 150 g of each of Comparative Product 1 and Reference Product 1 was mixed, sterilized at 90°C for 10 minutes, cooled to 20°C, and filled to obtain a green tea extract (Comparative Product 2) (Bx1.6°, pH 6. 7).

For Comparative Product 2 and Invention Product 2, the content of 4-mercapto-4-methylpentan-2-one was also measured using the aforementioned analysis method. The results are shown below. Comparative product 2: 0.11ppb Product 2 of the present invention: 245.9ppb As shown above, in each of Comparative Product 2 and Invention Product 2, it was confirmed that the calculated amount of 4-mercapto-4-methylpentan-2-one, which is considered to be derived from Comparative Product 1 and Invention Product 1, was approximately the same. The content shows that the content of 4-mercapto-4-methylpentan-2-one is not easily affected by adding green tea water extraction extract to the distillate or heat sterilization.

In addition, for Comparative Product 2 and Invention Product 2, the above-mentioned analysis method was also used to measure (area value of the detected peak (m/z=132) of 4-mercapto-4-methylpentan-2-one)/ (The area value of the peak (total ions) of linalool detected). The results are shown below.

Comparative product 2 (area value of the detected peak value of 4-mercapto-4-methylpentan-2-one (m/z=132))/(area value of the detected peak value of linalool (total ions) Value) = 5.5 × 10 ^-8 (area value of the detected peak (m/z = 132) of 4-mercapto-4-methylpentan-2-one) of product 2 of the present invention/(detected linoleum Alcohol peak (area value of total ions) = 1.1×10 ^-4

As shown above, the peak of 4-mercapto-4-methylpentan-2-one thought to be derived from the comparative product 1 and the invention product 1 was confirmed in each of the comparative product 2 and the present invention product 2. (area value of m/z=132)/(area value of peak (total ions) of detected linalool) are approximately the same value, indicating linalool or 4-mercapto-4-methylpentan- The content of 2-ketone is not easily affected by adding aqueous green tea extract to the distillate or heat sterilization.

(Comparative example 1) Prepare 300g of Comparative Product 2 (pH 6.7) again, divide 150g into 2 parts, and adjust one of them to pH 9.5 using 1% potassium hydroxide aqueous solution. Put each into a 300 ml brown bottle, replace the head space with nitrogen, and store in a freezer (-20°C). Those stored in the freezer start to freeze about 30 minutes after being stored in the freezer, and are almost completely frozen in about 3 hours. Each was stored in the above-mentioned state for about 20 hours from the start of storage, and then left at room temperature (23°C). Frozen products will thaw completely in about 2 hours. The one that freeze-thawed at pH 6.7 is designated as Comparative Product 3, and the one that freezes and thaws at pH 9.5 is designated as Comparative Product 4.

Comparative products 3 and 4 were analyzed for 4-mercapto-4-methylpentan-2-one and linalool in the same manner as described above. The results are shown in Table 1.

[Table 1] pH before freezing MMP concentration (ppb) ((output (mass) of green tea extract)/(amount (mass) of green tea leaves used as the extraction raw material)) × content ratio of 4-mercapto-4-methylpentan-2-one in green tea extract ( quality standards) Peak area ratio (MMP/linalool) Comparative product 3 5.7 0.16 1.6× ^10-10 1.3× ^10-7 Comparative product 4 9.5 0.18 1.8×10 ^-10 1.4× ^10-7 MMP: 4-mercapto-4-methylpentan-2-one

In the state containing the water extract of green tea, even if freezing and thawing were performed, 4-mercapto-4-methylpentan-2-one was not observed at either pH 6.7 or pH 9.5. increase.

(Example 3) 1000 g of Ichiban tea from Kyushu (Yaboku variety, medium steamed) was packed into a 3L column, and the same operation as in Example 1 was performed. An aqueous solution of 2.0 g sodium L-ascorbate dissolved in 300 g soft water was evenly sprinkled from the upper part of the column to moisten the tea leaves. After replacing the inside of the column with nitrogen, water vapor mixed with nitrogen is blown from the lower part of the column, and the water vapor containing the volatile components of tea obtained from the upper part of the column is condensed through the cooling tube (tap water cooling, about 20°C) , which lasted about 20 minutes, and 500g of distillate containing volatile components of tea was obtained (50% of tea leaves). The resulting distillate had a pH of 7.6.

The distillate was divided into four 300ml brown bottles at 100g each, and classified and stored as follows. Comparative product 5: After replacing the head space with nitrogen, store it in a freezer (-20°C) Comparative product 6: After replacing the head space with nitrogen, store it in a refrigerator (5℃) Comparative product 7: Use ascorbic acid powder to adjust the pH to 6.5, replace the head space with nitrogen, and store it in a freezer (-20°C) Product 3 of the present invention: use 0.1% potassium hydroxide aqueous solution, adjust the pH to 9.5, replace the head space with nitrogen, and store it in a freezer (-20°C)

The samples stored in the freezer start to freeze about 30 minutes after being stored in the freezer, and are almost completely frozen in about 3 hours. Each was stored in the above-mentioned state for about 20 hours from the start of storage, and then left at room temperature (23°C). The frozen product was completely thawed in about 2 hours, and frozen-thawed products (Comparative product 6, Comparative product 7, and Invention product 3) were obtained.

These invention products 3 and comparative products 5 to 7 were analyzed for 4-mercapto-4-methylpentan-2-one and linalool in the same manner as described above. The results are shown in Table 2.

[Table 2] pH before freezing MMP concentration (ppb) ((output (mass) of green tea extract)/(amount (mass) of green tea leaves used as the extraction raw material)) × content ratio of 4-mercapto-4-methylpentan-2-one in green tea extract ( quality standards) Peak area ratio (MMP/linalool) Product 3 of the present invention 9.5 442 1:2.2× ^10-7 3.7× ^10-4 Comparative product 5 7.6 9.2 1:4.6× ^10-9 7.7× ^10-6 Comparative product 6 7.6 (refrigerated storage) 0.22 1:1.1×10 ^-10 8.0× ^10-7 Comparative product 7 6.5 0.28 1:1.4×10 ^-10 1.0× ^10-6 MMP: 4-mercapto-4-methylpentan-2-one

As shown in Table 2, even when freezing and thawing at pH 7.6 (comparative product 5), an increase in 4-mercapto-4-methylpentan-2-one was observed compared with the unfrozen product. However, At pH 6.5, even if freezing and thawing are performed, 4-mercapto-4-methylpentan-2-one hardly increases (comparative product 7). On the other hand, when the pH was set to 9.5 and frozen, 4-mercapto-4-methylpentan-2-one increased more than 40 times compared to the case where the pH was frozen at 7.6.

(Example 4) Add 1 kg of Shizuoka Prefecture green tea (Ichiban tea, deeply steamed) to 20 kg of ion-exchange water heated to 80°C, stir slowly for 5 minutes, separate the tea leaves using a 40-mesh metal mesh, and cool the separated liquid to 20°C. 14 kg of the extract was obtained, 7.0 g of sodium ascorbate (500 ppm) was added, and filtered with No. 2 filter paper (manufactured by ADVANTEC: retained particle size 5 μ) to obtain a green tea beverage stock solution (analytical value of green tea beverage stock solution; Bx: 2.22°, pH : 6.4, tannin content (iron tartrate method): 0.44%, amino acid content: 0.071%). Pack it into aliquots, dilute it to 10 times (mass ratio) with ion-exchange water, and prepare product 2 of the present invention or comparative product 2 by adding it to the diluent at the concentrations listed in Table 2, and heat at 137°C. After sterilizing for 30 seconds, cool to 88°C, fill it into a 500ml PET bottle, keep it for 2 minutes, and then cool to room temperature (25°C) to make a PET bottled green tea drink. Each green tea beverage was evaluated by a panel of 10 people using tea extracts without additives as a control group. The evaluation criteria set no additives at 5 points, and rated the bubble feeling, green aroma, fullness, sweetness, fruity feeling, and seaweed aroma as very good: 10 points, good: 8 points, and slightly good: 6 points, slightly worse: 4 points, worse: 2 points, very worse: 0 points. The results are shown in Table 3.

[table 3] Add concentration Fresh feeling Green fragrance Sweetness fullness Fruity Seaweed aroma Nothing added 5 5 5 5 5 5 Product 2 of the present invention 1 ppm 8.2 8.3 7.7 7.8 6.4 5.5 10ppm 8.4 8.5 8.2 8 7 5.8 100ppm 8.5 8.8 8.3 8 7.2 6.1 Comparative product 2 1 ppm 5 5 5 5 5 5 10ppm 5.6 5.3 5.4 5.2 5.3 5.4 100ppm 6.8 5.8 5.8 5.8 6 6.8

As shown in Table 3, Product 2 of the present invention is added in a trace amount of only 1 ppm to 10 ppm (equivalent to 0.00025 ppb to 0.0025 ppb of 4-mercapto-4-methylpentan-2-one) in green tea beverages, thereby making green tea Significantly increases the freshness, green aroma, sweetness, and fullness with a slightly fruity feel. On the other hand, the results of Comparative Product 2 showed that with the addition of 1 ppm, there was almost no change compared with no addition, with the addition of about 10 ppm, a slight effect was observed, and with the addition of about 100 ppm, the effect became clear. Therefore, the product of the present invention (Invention Product 2) is effective even at a concentration far lower than that of the conventional aromatic extract (Comparative Product 2), and it can be said that it is unique in flavor characteristics and is also advantageous in terms of cost.

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Claims (17)

A method for manufacturing green tea extract, which includes the following steps (A) to (D): Step (A): The step of steam distilling green tea to obtain a distillate, Step (B): The step of making the pH of the distillate obtained in step (A) 8.0 or higher, Step (C): The step of freezing the distillate with a pH of above 8.0 obtained in step (B), Step (D): The step of thawing the frozen distillate in step (C). A green tea extract is a green tea extract without adding 4-mercapto-4-methylpentan-2-one. When measuring 4-mercapto-4-methylpentan-2-one in the green tea extract, it satisfies The following formula: ((output (mass) of green tea extract)/(amount (mass) of green tea leaves used as the extraction raw material)) × 4-mercapto-4-methylpentan-2-one in green tea extract Content ratio (mass basis) = 1×10 ^-8 ~ 5×10 ^-5 . A green tea extract, which is a green tea extract without adding 4-mercapto-4-methylpentan-2-one. When the aroma components of the green tea extract are analyzed by GC/MS, a chromatogram is drawn from the analysis results of the GC/MS. When )=1×10 ^-5 ~ 5×10 ^-2 . A container-packed green tea beverage containing the green tea extract of claim 2 or 3. A green tea flavored food and beverage containing the green tea extract of claim 2 or 3. A method for manufacturing animal and plant extracts, which includes the following steps (A) to (D): Step (A): The step of steam distilling animal and plant raw materials to obtain a distillate, Step (B): The step of making the pH of the distillate obtained in step (A) 8.0 or higher, Step (C): The step of freezing the distillate with a pH of above 8.0 obtained in step (B), Step (D): The step of thawing the frozen distillate in step (C). The method for producing animal and plant extracts according to Claim 6, wherein in the freezing step (C), the method is frozen until more than 99% of the entire distillate is in a frozen state. The method for producing animal and plant extracts according to claim 6, wherein in the freezing step (C), the time required for more than 99% of the entire distillate to be in a frozen state is 30 minutes or more. The manufacturing method of animal and plant extracts as claimed in claim 6, wherein in the step (C), the solubility in the distillate obtained in the step (B) before freezing is other than the distillate obtained in the step (A). The solid content concentration is 1.0% by mass or less. For example, the method for manufacturing animal and plant extracts of claim 6, wherein the steam distillation in step (A) is selected from the group consisting of atmospheric pressure steam distillation, vacuum steam distillation, pressurized steam distillation and rotating film steam distillation ( SCC) 1 or 2 or more types. The manufacturing method of animal and plant extracts as claimed in claim 6, which further includes the following step (E) after step (D), Step (E): A step of adding a solvent to extract the extract of the same kind of animal and plant raw materials used in step (A) to the thawed liquid obtained in step (D). For example, the manufacturing method of animal and plant extracts of claim 11, wherein the solvent-extracted extract of the animal and plant raw materials is the extract obtained by extracting the animal and plant raw materials with an aqueous solvent after and/or before obtaining the steam distillation distillate. . As claimed in claim 12, the method for manufacturing animal and plant raw material extracts includes a heat sterilization step. The manufacturing method of animal and plant extracts according to any one of claims 6 to 13, wherein the animal and plant raw materials are coffee or tea. A method of manufacturing food and drink, which includes the step of adding the animal and plant extract obtained by the manufacturing method according to any one of claims 6 to 13 to the food and drink. A manufacturing method of a fragrance composition, which includes the step of adding an animal and plant extract obtained by the manufacturing method according to any one of claims 6 to 13 to the fragrance composition. A method of manufacturing food and beverages, which includes the step of adding a flavor composition obtained by the manufacturing method of claim 16 to the food and beverages.