WO2002049454A1

WO2002049454A1 - PROCESS FOR PRODUCING allumiumEXTRACTS

Info

Publication number: WO2002049454A1
Application number: PCT/JP2001/011198
Authority: WO
Inventors: Mitsuo Harasawa; Katsuyuki Matsumoto; Tomoichiro Honda; Kazuki Yasuhara
Original assignee: Ogawa & Co., Ltd.
Priority date: 2000-12-21
Filing date: 2001-12-20
Publication date: 2002-06-27
Also published as: AU2002217463A1

Abstract

A process for producing an extract of a plant belonging to the genus Allium which sustains a fresh and natural flavor and a strong taste; allium extracts produced by this method; utilization of these extracts in imparting a flavor or a cooked feel; and foods and drinks having a flavor or a cooked feel imparted by these extracts. In the above process, a plant belonging to the genus Allium is extracted by using an alcoholic solvent such as ethanol at a temperature as low as possible so long as the plant is not frozen, and then removing the solvent from the extract to give the allium extract. The extraction temperature appropriately ranges from 20 to 5°C. Examples of the plant belonging to the genus Allium include garlic, onion, echarote, Welsh onion, Chinese chive, turfed stone leak, asatsuki (A. schoenoprazum var. foliosum), leak and gyoja ninniku (A. victorialis var. platyphyllum). Because of having pale color tones, the allium extracts obtained by the above process are highly useful as flavoring materials to be used in not only dark-colored foods such as curry and beef stew but also in white sauce, etc.

Description

Specification

Method of producing plant extract

The present invention relates to a method for producing an Arium genus plant extract, an Arium genus plant extract produced by the method, use of the extract as a flavor or cooking sensation agent, and flavor or cooking sensation imparted by the extract. Food and drink.

The present invention particularly provides a flavor or cooking sensation enhancer comprising an extract of shallots and / or onions for imparting a special cooking sensation to a cooked food such as rye and stew, and the like. Food and drink. Background art

Plant-derived extracts are widely used as components of medicines, food additives, health foods, and the like. Conventionally, such an extract has been produced by extracting the solvent by heating with a solvent such as water and then distilling off the solvent. Regarding the improvement of the extraction method, for example, Japanese Patent Application Laid-Open No. It has been proposed that the extraction material be cooled to a temperature of less than 15 ° C for a long time and frozen to break the cell membrane and increase the extraction efficiency. However, the conventional extraction method focused only on improving the extraction efficiency, and the flavor of the obtained extract was not satisfactory. Generally, the extract is produced by heating and extracting with water or aqueous ethanol, and thus has a characteristic roasted odor, dry odor, etc., and a natural flavor cannot be obtained. According to the method described in JP-A No. 8-105503, although the extraction efficiency is increased, the extraction of undesirably flavorless components due to rupture of the cell membrane may be obtained, or the extractive power may be sensuously inferior. I couldn't do that.

In addition, cooked foods such as curries and stews are generally roasted with spicy vegetables such as oyuon and garlic as a flavor base, which imparts the cooking feeling unique to cooked foods and richness. Is done. Conventionally, to obtain these roasted and spiced vegetables, spices such as oyuon and garlic shredded in a frying pan should be used. Roasting is done by adding a large amount of oil and fat, stir-frying for a long time on medium to low heat, and removing water (50% or more) until the color becomes golden. Roasted and spiced vegetables prepared in this way, taking time and effort, give the cooked food a unique cooking feeling and richness, but not only take a long time to prepare, but also over time. There has been a problem that a favorable cooking feeling disappears. Flavor bases that can be easily obtained in a short period of time include spiced vegetables extracted and concentrated spiced vegetable extracts and roasted spiced vegetables processed into pastes. This material lacks the unique cooking feeling and deep koku taste inherent to spiced vegetables that have been roasted for long periods of time, and may also impair the natural flavor of cooked foods due to the strong roasting feeling. there were. As a method of giving a cooked food a unique cooking feeling and richness, for example, Japanese Patent Laid-Open Publication No. Hei 8-222686 discloses that a part of the raw material is oiled when producing frozen or chilled processed food. A method for producing food having a stir-fry feeling and a cooking feeling characterized by being added by adding at least one of roasted vegetables and meat extract is disclosed in Japanese Patent Application Laid-Open No. 11-196810. A material for cooked foods comprising at least one kind of compound represented by the general formula RN == C = S (R is an alkyl group) has been proposed. No. 72 proposes a paste-like lubricating material characterized by using as a viscous material a roasted product obtained by roasting vegetable 'fruit to a yield of 70% or less and / or a freeze-dried vegetable and fruit. However, none of them were satisfactory. Studies have also been conducted on precursors of spicy vegetables. Sci. Am. 252, (3), 114-119, (1985) found that extracting allium plants at 0 ° C resulted in flavor precursors such as ariin. It is described that they can be obtained, but there is no mention that they control the flavor. The Journal of the Japan Society of Food Chemistry, Vol. 2, No. 12, 1003-1011, (1995) describes that onions produce their aroma by frying, but the flavor of raw onions Is said to be an exciting scent. The Journal of Japanese Society of Taste and Odor Vol. 4, No. 2, 197-200, (1997) states that the taste component of garlic is ariin and the taste component of onion is S-propinylcysteine It is a sulfoxide, and it is described that both the drug substance is heat-treated and the enzyme is inactivated before being taken out. Not listed. Japanese Patent Application Laid-Open No. 11-243904 discloses that a cysteine sulfoxide compound and / or an S-substituted cysteine derivative are dissolved in a solvent in the presence of a saccharide at a water content of 15% (w / w) A method for producing vegetable flavors, which is characterized by performing a heating reaction below, is a method for producing flavors of fried vegetables.では It did not give a deep rich taste. Disclosure of the invention

Accordingly, an object of the present invention is to provide a method for producing an allium genus plant extract having a more natural and preferable flavor, an allium genus plant extract produced by the method, use of the extract as a flavor or conditioning sensation enhancer, and An object of the present invention is to provide a food or drink provided with flavor or cooking feeling by an extract.

It is a further object of the present invention to provide a flavor imparting agent which gives a special cooking feeling and deep kokumi to cooked foods such as instant curries and retort stew. More specifically, it is a flavor enhancer having a flavor obtained when a finely chopped spiced vegetable is fried with oil and fat, and then boiled. By adding the flavor enhancer, the cooking food originally has The aim is to provide foods and drinks that have a rich cooking feel and a rich body that combine the whole food.

The present inventors have conducted intensive studies to solve the above problems, and as a result, extracted an Arium genus plant that has not been subjected to freezing or heat treatment with an alcoholic solvent at a temperature as low as possible without freezing, and extracting the solvent from the extract. It has been found that by removing the solvent by distillation, it is possible to obtain a plant extract of the genus Arium having a fresh and natural flavor, thereby completing the present invention.

That is, the present invention is characterized in that the plant of the genus Allium is extracted with an alcoholic solvent and the solvent is removed from the extract to produce an extract of the plant of the genus Allium, which is extracted at a temperature as low as possible without freezing the plant. This is a method for producing a plant extract of the genus Aridium.

Hereinafter, the present invention will be described in detail. The plant of the genus Arium used in the present invention is not particularly limited as long as it is of the genus Arium, and examples include garlic, onion, shallot, leek, leek, oak onion, asaki, leak and pike garlic. Preferably, garlic (Allium sativum), onion (Allium capa L.) and shallot (Allium ascalonicum L.) are used, and more preferably, shallot (Allium ascalonicum L.) is selected. The above Arium plants can be used alone or in combination of two or more. These plants may be extracted through drying or heat treatment depending on the power of shredding or the purpose, but it is preferable that the plants be shredded raw, cooled without delay, and extracted. desirable.

In the present invention, the extraction temperature is the lowest possible temperature at which the extraction raw material does not freeze, and is suitably from −20 ° C. to 5 ° C. The temperature is preferably from 115 ° C to 0 ° C, more preferably from 115 ° C to 15 ° C. Allium plants do not freeze at around 120 ° C in the presence of solvent. Power Extraction temperature is lower than 120 ° C. When the cells in the plant are freeze-broken, the yield increases, but it is preferable. It tends to be inferior in flavor, probably because even non-existent components are extracted. If the extraction temperature exceeds 5 ° C, the enzymatic reaction in the plant becomes active and it tends to be difficult to control the flavor.

The alcoholic solvent used in the present invention is not particularly limited as long as it has one or more hydroxyl groups in the molecule and is a liquid at the above-mentioned extraction temperature. Examples of the alcoholic solvent include methanol, ethanol, propanol and isopropanol. Examples include polyhydric alcohols such as monohydric alcohol, propylene glycol and glycerin, preferably monohydric alcohols such as methanolic monoethanol, ethanolanol, propanolanol, and isopropanolol, and most preferably ethanol. . The alcohols can be used in the form of an aqueous solution, preferably a 30 to 95% aqueous solution, more preferably a 50 to 90% aqueous solution, and most preferably a 60 to 85% aqueous solution. . If it is less than 30%, the solvent may freeze during the extraction, and if it exceeds 95%, the extraction time tends to be long.

The extraction time in the present invention is arbitrarily set according to the flavor required for the extract, and is not particularly limited, but is about 8 to 96 hours, preferably 24 to 84 hours, more preferably 48 to 72 hours. If it is less than 8 hours, extraction efficiency may be low: it may not be economically preferable to spend more than 96 hours on extraction.

Food additives such as sweeteners, coloring agents, preservatives, thickening stabilizers, antioxidants, bittering agents, sour agents, emulsifiers, strengthening agents, manufacturing agents, and flavors are further added to the extract of the present invention. It can be used as it is or in various forms such as a diluted form, an emulsified form, and a powdered form.

The extract of the present invention can be further used as a flavor enhancer and a cooking sensation enhancer.

When the flavor enhancer or the cooking sensation enhancer obtained in the present invention is added to food or drink, the addition rate is arbitrarily set according to the processed food to be processed, but is preferably 0.1 to 5% by weight. , More preferably 0.2 to 3% by weight. If the addition ratio is less than 0.1%, the effect of the addition may be reduced, and if it exceeds 5%, it is not economically preferable. BEST MODE FOR CARRYING OUT THE INVENTION

Hereinafter, the present invention will be described in more detail with reference to Examples, Comparative Examples, and Test Examples.

Example 1

To 500 parts by weight of the peeled and dusted garlic from Aomori, 75% by weight of a 76% W v) ethanol aqueous solution was added, and immersion extraction was performed at 112 ° C for 48 hours. After completion of the extraction, it was confirmed that the garlic was not frozen, and the insoluble material was separated by filtration and concentrated under reduced pressure to obtain 222 parts by weight of a pale brown paste-like garlic extract (solid content: 39%). . This product had a garlic scent and richness when heated a little while maintaining the fresh garlic freshness, and did not have a roasted feel.

Example 2

75% by weight of a 76% (v / v) aqueous ethanol solution was added to 5 0% by weight of peeled and dusted onion from Hokkaido, and immersion extraction was performed at 15 ° C for 72 hours. After the extraction is completed, confirm that the onion is not frozen, filter out insolubles, and concentrate under reduced pressure. This gave 365 parts by weight of a light brown paste-like onion extract (solid content: 7%). It had a natural, strong and sweet flavor of onion and was not roasted.

Example 3

To 500 parts by weight of Indonesian shallot peeled and minced, 500 parts by weight of a 76% (v / v) aqueous ethanol solution was added, and immersion extraction was performed at 120 for 64 hours. . After completion of the extraction, it was confirmed that the shallot was not frozen, and the insoluble material was filtered off and concentrated under reduced pressure to obtain 240 parts by weight of a pale brown paste-like shallot extract (solid content 24%). Was. It had an onion-like flavor, a strong richness and umami, and was not roasted.

Example 4

To 500 parts by weight of peeled and dusted Indonesian shallots, 500 parts by weight of a 76% (v / v) aqueous ethanol solution was added, and immersion extraction was performed at 112 ° C for 64 hours. Was. After completion of the extraction, it was confirmed that the shallot was not frozen, and the insoluble matter was separated by filtration and concentrated under reduced pressure to obtain 245 parts by weight of a pale brown paste-like shallot extract (solid content 24%). This extract had the flavor of Oyuon Haru, and had a stronger richness and umami than the extract obtained in Example 3, and did not have a roasted feel.

Example 5

To 500 parts by weight of peeled and dusted Indonesian shallots, 500 parts by weight of a 76% (v / v) ethanol aqueous solution was added, and immersion extraction was performed at 5 ° C for 48 hours. After completion of the extraction, insolubles were separated by filtration and concentrated under reduced pressure to obtain 23.5 parts by weight of a pale brown pasty shallot extract (solid content: 24%). This product had a strong, rich and umami taste with an oeon-like flavor and was not roasted, but tended to have a slightly reduced freshness.

Example 6

To 500 parts by weight of the minced Saitama leeks, 75 parts by weight of a 76% (v / v) aqueous ethanol solution was added, and immersion extraction was performed at 112 ° C for 48 hours. After extraction After confirming that the green onion was not frozen, the insoluble material was separated by filtration and concentrated under reduced pressure to obtain 35 parts by weight of a light brown paste-like green onion extract (solid content: 5%). It has a boiled sweet onion-like flavor and is not roasted.

Example 7

To 500 parts by weight of Yura from Saitama, which had been finely dusted, 750 parts by weight of a 76% (v / v) aqueous ethanol solution was added, and immersion extraction was performed at 112 ° C. for 48 hours. Ensure that the extraction end after two La is not frozen to give insoluble materials were filtered off, pasty Yuraekisu ₃ 0 0 parts by weight of light green by performing vacuum concentration (solids content 3%). This one expresses the flavor of gills well and was not roasted.

Comparative Example 1

500 parts by weight of peeled and minced Hokkaido onion was kept at 120 ° C or lower for 48 hours and completely frozen. Thereafter, 75% by weight of a 76% (v / v) aqueous ethanol solution was added, and the mixture was stirred and extracted at the boiling temperature for 1 hour. After completion of the extraction, insolubles were separated by filtration and concentrated under reduced pressure to obtain 348 parts by weight of a dark brown paste-like onion extract (solid content: 8%). This product lacked the sweetness of onion and had a strong roast with a bitter taste.

Comparative Example 2

500 parts by weight of peeled and minced Indonesian shallots were completely frozen at 120 ° C or lower for 48 hours or more. To this, 500 parts by weight of a 76% (v / v) aqueous ethanol solution was added, and immersion extraction was performed at 120 ° C. for 72 hours. After completion of the extraction, insolubles were separated by filtration and concentrated under reduced pressure to obtain 244 parts by weight of pale yellowish brown paste-like charcoal kiss (solid content 24 ° /.). It had a savory taste and was not roasted, but lacked sweetness and richness, and had a light overall flavor.

Comparative Example 3

To 500 parts by weight of peeled and dusted Indonesian shallots, 500 parts by weight of a 76% (v / v) aqueous ethanol solution was added, and immersion extraction was performed at 15 ° C for 64 hours. Was done. After completion of the extraction, insolubles were separated by filtration and concentrated under reduced pressure to obtain 240 parts by weight of a brown paste-like shallot extract (solid content: 25%). It was less fragrant, lacked in sweetness, and had a rather rotten flavor.

Comparative Example 4

To 500 parts by weight of peeled and minced onion from Hokkaido, 75 parts by weight of a 76% (v / 'ν) ethanol aqueous solution was added, and the mixture was stirred and extracted at the boiling temperature for 1 hour. After completion of the extraction, insolubles were separated by filtration and concentrated under reduced pressure to obtain 343 parts by weight of a dark brown paste-like onion extract (solid content: 8%). This one lacked the sweetness of onion and had a strong roast feeling with some bitterness.

Comparative Example 5

To 500 parts by weight of the Indonesian shallot that had been peeled and minced, 500 parts by weight of a 76% (v / v) aqueous ethanol solution was added, and the mixture was stirred and extracted at the boiling temperature for 1 hour. After completion of the extraction, insolubles were separated by filtration and concentrated under reduced pressure to obtain 260 parts by weight of a dark brown paste-like shallot extract (solid content: 25%). It lacked sweetness and richness and had a slightly muddy flavor.

Test example 1 Evaluation of fragrance on wool

'' 0.3% by weight of the paste extract of Example 4, Comparative Example 4 and Comparative Example 5 was added to a commercially available retort curry (medium spicy), and the flavor after boiling for 1 hour was added. As a control, sensory evaluation was performed by 12 well-trained panels. The evaluation items were “sweetness”, “simmered”, “spread of taste”, “rich”, “sour” and “roasted”, and the flavor intensity was weak / none. 1 to strong Z: Evaluated by 7-point 7-point method. The evaluation results are shown in Table 1, and the comments on flavor are shown in Table 2. Sweetness Stewed taste Spread of taste Richness Acidity Roasted feeling Calorie free 2.0 2.0 2.0 2.0 2.0 4.0 Example 4 5.6 5.2 6.1 6.2 1.3 1.4 Comparative example 4 2.8 3.1 0.9 3.4 5.2 5.6 Comparative example 5 2.4 2.5 1.1 2.2 3.5 2.0 Table 2

Test Example 2 Evaluation by White Source

Put 40 g of unsalted butter in a pan and dissolve. Add 40 g of flour (light flour) and fry until further. 320 g of milk and 393 g of water were added, 0.2 g of white pepper powder, 1.6 g of chicken consommé powder and 5.2 g of sodium chloride were added, and the mixture was stirred well until the viscosity became clear. To 100 parts by weight of this white sauce, 0.2 parts by weight of the paste-like extract of Example 4 and 0.6 parts by weight of the paste-like extract of Comparative Example 4 or Comparative Example 5 were added, and the mixture was filled in a retort bouch. The taste after pressurized sterilization at 121 ° C for 20 minutes was evaluated by sensory evaluation by 12 well-trained panels using the additive-free product as a control. The seven items of evaluation were "sweetness", "simmered", "spread of taste", "rich", "roasted", "extract odor" and "powder pot". However, there was no weakness: 1-there was strongness: 7 was evaluated by the 7-point method. The evaluation results are shown in Table 3, and the comments on flavor are shown in Table 4. Table 3

Table 4

Industrial applicability

The Arium genus plant extract obtained by the method of the present invention is a material that exhibits a strong flavor while maintaining a fresh and natural flavor of the Arium genus plant body, and has a bright color without a roast feeling accompanied by bitterness. It can be used not only for dark-colored foods such as curry and beef stew, but also for white sauces, etc., and is an extremely useful flavor material.

Claims

The scope of the claims

1. Extracting a plant of the genus Allium with an alcoholic solvent, and removing the solvent from the extract to produce an extract of the plant of the genus Arium, extracting the plant at a temperature as low as possible without freezing the plant. A method for producing a genus plant extract.

2. The method according to claim 1, wherein the extraction temperature is from 120 ° C to 5 ° C.

3. The method according to claim 1, wherein the extraction temperature is 115 to 15 ° C.

4. The alcoholic solvents are methanol, ethanol, propanol and disoprono. 4. The method for producing a plant extract of the genus Aridium according to any one of claims 1 to 3, wherein the method is one or a mixture of two or more kinds selected from the group consisting of knol, or an aqueous solution thereof.

5. The method for producing a plant of the genus Allium according to claim 4, wherein the alcoholic solvent is a 30 to 95% (vZv%) aqueous alcohol solution.

6. The method for producing an Aridium plant extract according to any one of claims 1 to 5, wherein the extraction time is 8 to 96 hours.

7. The plant of the genus Allium is one or a combination of two or more selected from the group consisting of garlic, onion, shallot, leek, yura, oak onion, asatsuki, leak, and elegan. 7. The method for producing an Arium genus plant extract according to any one of 1 to 6.

8. The method for producing an Arium plant extract according to any one of claims 1 to 6, wherein the Arium plant is onion and / or shallot.

9. The method for producing an Allium plant extract according to any one of claims 1 to 6, wherein the Arium plant is a shallot.

10. A plant extract of the genus Aridium obtained by the method according to any one of claims 1 to 9.

11. Use of the Arium extract of claim 10 as a flavor enhancer.

1 2. Use of the allium extract according to claim 10 as a cooking sensation enhancer.

13. The use as a cooking sensation enhancer according to claim 12, wherein the addition rate is 0.1 to 5% by weight.

14. A flavor enhancer containing the plant extract of the genus Arium according to claim 10.

15. A cooking sensation enhancer containing the plant extract of the genus Allium according to claim 10.

16. A food or drink comprising the allium plant extract of claim 10.

17. A food or drink comprising the flavor enhancer of claim 14.

18. A food or drink comprising the cooking sensation enhancer of claim 15.

19. A food and drink imparted with a cooking sensation, comprising 0.1 to 5% by weight of the cooking sensation enhancer according to claim 15.