JPH0367558A - Method for retaining flavor - Google Patents
Method for retaining flavorInfo
- Publication number
- JPH0367558A JPH0367558A JP1202456A JP20245689A JPH0367558A JP H0367558 A JPH0367558 A JP H0367558A JP 1202456 A JP1202456 A JP 1202456A JP 20245689 A JP20245689 A JP 20245689A JP H0367558 A JPH0367558 A JP H0367558A
- Authority
- JP
- Japan
- Prior art keywords
- flavor
- carbon dioxide
- dried
- liquid
- extract
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 31
- 235000019634 flavors Nutrition 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims description 14
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 32
- 239000000284 extract Substances 0.000 claims abstract description 20
- 239000007788 liquid Substances 0.000 claims abstract description 19
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 16
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 16
- 235000013305 food Nutrition 0.000 claims abstract description 15
- 241000269851 Sarda sarda Species 0.000 claims abstract description 13
- 239000000243 solution Substances 0.000 claims abstract description 11
- 229920001353 Dextrin Polymers 0.000 claims abstract description 8
- 239000004375 Dextrin Substances 0.000 claims abstract description 8
- 235000019425 dextrin Nutrition 0.000 claims abstract description 8
- 239000011259 mixed solution Substances 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 4
- 241000269821 Scombridae Species 0.000 claims abstract description 3
- 239000006227 byproduct Substances 0.000 claims abstract description 3
- 235000020640 mackerel Nutrition 0.000 claims abstract description 3
- 241000251468 Actinopterygii Species 0.000 claims abstract 3
- 235000019688 fish Nutrition 0.000 claims abstract 3
- 239000000463 material Substances 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 5
- 229920000858 Cyclodextrin Polymers 0.000 abstract description 4
- 229920002907 Guar gum Polymers 0.000 abstract description 2
- 239000000665 guar gum Substances 0.000 abstract description 2
- 235000010417 guar gum Nutrition 0.000 abstract description 2
- 229960002154 guar gum Drugs 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 abstract description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 4
- 244000215068 Acacia senegal Species 0.000 description 3
- 229920000084 Gum arabic Polymers 0.000 description 3
- 235000010489 acacia gum Nutrition 0.000 description 3
- 239000000205 acacia gum Substances 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 3
- 235000010493 xanthan gum Nutrition 0.000 description 3
- 239000000230 xanthan gum Substances 0.000 description 3
- 229920001285 xanthan gum Polymers 0.000 description 3
- 229940082509 xanthan gum Drugs 0.000 description 3
- 239000001116 FEMA 4028 Substances 0.000 description 2
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 2
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 2
- 229960004853 betadex Drugs 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- -1 gums Polymers 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000003815 supercritical carbon dioxide extraction Methods 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】 【産業上の利用分野１ 本発明は良好な風味の保持方法に関する。[Detailed description of the invention] [Industrial application field 1 The present invention relates to a method for maintaining good flavor.
〔従来の技術］
通常食品素材のフレーバーは液体の状態で抽出されるが
、液体の状態のままだと揮散しやすく、保存性もあまり
良くないなどの欠点がある。従ってフレーバーの良好な
保持方法があれば、食品への利用範囲が広がるという有
用性がある。[Prior Art] Flavors from food materials are usually extracted in a liquid state, but if they remain in a liquid state, they tend to volatilize easily and have poor storage stability. Therefore, if there is a method for retaining flavor well, it would be useful to expand the range of applications for foods.
従来、フレーバーの保持方法としては、食品素材の熱水
抽出物またはへキサン、エタノールなどの溶媒による抽
出物をゼラチン、ガム類、デキストリン類などと混合す
る。又はその後乾燥する技術が知られている（例特告５
３−４７０７５．特告５９−１５９７３）。しかしなが
らこの様にして得られたフレーバーは原料に比べ力価が
弱い、風味質が劣る、溶媒具がするなどの問題点があり
、さらなる改善が望まれている。Conventionally, as a method for preserving flavor, hot water extracts of food materials or extracts in solvents such as hexane and ethanol are mixed with gelatin, gums, dextrins, and the like. Or, there is a known technique for drying it afterwards (Example Patent No. 5)
3-47075. Special Notice 59-15973). However, the flavor obtained in this way has problems such as lower potency than the raw material, inferior flavor quality, and smelly solvent, and further improvements are desired.
〔発明が角ダ決しようとする問題点］
本発明は、上記の如きフレーバーの保持方法の問題点を
解決し、良好なフレーバー素材を得ることを目的とする
。[Problems to be Solved by the Invention] The present invention aims to solve the above-mentioned problems of the flavor retention method and obtain a good flavor material.
［問題点を解決する為の手段］
本発明者らは、上記問題点の解決につき鋭意検討を重ね
た結果、食品素材から液体又は超臨界状態の二酸化炭素
を用いて抽出した抽出物をデキストリン類とガム類の混
合溶液に加えることにより、食品素材の良好な風味を保
持し、かつ高力価のフレーバーが得られ、本発明を完成
したものである。[Means for Solving the Problems] As a result of extensive research into solving the above problems, the present inventors have found that extracts extracted from food materials using liquid or supercritical carbon dioxide are extracted from dextrins. By adding it to a mixed solution of gums and gums, it is possible to maintain the good flavor of the food material and obtain a flavor with high potency, thus completing the present invention.
本発明を更に詳しく説明する。The present invention will be explained in more detail.
対象となる食品素材を液体又は超臨界状態の二酸化炭素
によって抽出し、抽出物を調製する。この際抽出助剤と
してエタノールおよび／または水を加えることも可能で
ある。The target food material is extracted with liquid or supercritical carbon dioxide to prepare an extract. At this time, it is also possible to add ethanol and/or water as an extraction aid.
対象となる食品素材は、フレーバーを有するものであれ
ばよく、特に、鰹節、サバ節等の節類、又はこれら節類
製造時の副産物等が好適である。The target food material may be anything that has a flavor, and particularly suitable are joints such as bonito flakes and mackerel flakes, or by-products from the production of these joints.
抽出条件は、液体又は超臨界状態の二酸化炭素を用いて
常法に従って行えばよく、例えば超臨界炭酸ガス抽出で
は温度ａｔ、ｔ”ｃ、圧カフ５．２ｋｇ／ｃｊ以上の条
件下で抽出する。The extraction conditions may be carried out according to a conventional method using liquid or supercritical carbon dioxide. For example, in supercritical carbon dioxide extraction, extraction is performed at a temperature of at, t"c, and a pressure cuff of 5.2 kg/cj or more. .
次にデキストリン類（サイクロデキストリン。Next is dextrins (cyclodextrin).
デキストリン等）とガム類（グアーガム、ローカストビ
ーンガム、タマリンドガム、アラビアガム。dextrin, etc.) and gums (guar gum, locust bean gum, tamarind gum, gum arabic.
キサンタンガム等）を１ ： １００〜１００：１（好
ましくは１０：１〜１：１０）の比率で混合し水に溶解
させ、２０℃〜１００℃（好ましくは５０〜６０℃）に
加温した後先の抽出物を溶液に対し１〜１００％（好ま
しくは５〜２０％、デキストリン−ガムの固型分重量に
対しては、抽出物の固型分比率で０．１〜１００％、好
ましくは５〜２０％）添加し、よく混合する。得られた
溶液は食品素材の良好な風味を保持し、かつ高力価のも
のとなる。xanthan gum, etc.) in a ratio of 1:100 to 100:1 (preferably 10:1 to 1:10), dissolved in water, and heated to 20°C to 100°C (preferably 50 to 60°C). The above extract is added to the solution in an amount of 1 to 100% (preferably 5 to 20%, relative to the solid weight of the dextrin-gum, the solid content ratio of the extract is 0.1 to 100%, preferably 5-20%) and mix well. The resulting solution retains the good flavor of the food material and has a high potency.
又粉末化する必要のある際には、得られた溶液を凍結乾
燥又は噴霧乾燥することにより、良好な品質の粉末化フ
レーバーを得ることができる。When powdering is required, a powdered flavor of good quality can be obtained by freeze-drying or spray-drying the resulting solution.
以下、実施例によって本発明をさらに詳細に説明するが
、本発明法の利用範囲はこれらによって限定されるもの
ではない。Hereinafter, the present invention will be explained in more detail with reference to Examples, but the scope of application of the method of the present invention is not limited thereto.
（実験例）
鰹節３ ｋｇをハンマークラッシャー粉砕機で粉砕した
。粉砕物２ｋｇにエタノール６００ｇと水６００ｇを噴
霧し、液体の二酸化炭素（２５℃。(Experimental example) 3 kg of dried bonito flakes were crushed using a hammer crusher. 600 g of ethanol and 600 g of water were sprayed onto 2 kg of the pulverized material, and liquid carbon dioxide (25°C) was sprayed.
６０気圧）で２時間抽出した。抽出物約７００ｇを得、
これは良好な鰹節風味を有した。、（実施例１）
実験例に従って鰹節の液体炭酸ガス抽出物を抽出した。60 atm) for 2 hours. Approximately 700 g of extract was obtained,
This had a good bonito flavor. (Example 1) A liquid carbon dioxide extract of dried bonito was extracted according to the experimental example.
次にβ−サイクロデキストリンとアラビアガムをＢｏｚ
と１０ｇ混合し、水９００ｍＮに溶解させた。この溶液
に液体炭酸ガス抽出物９０ｇを加え、よく混合した後噴
霧乾燥した。得られた粉末を５℃、２力月保存した。Next, combine β-cyclodextrin and gum arabic.
10g was mixed and dissolved in 900mN of water. 90 g of liquid carbon dioxide extract was added to this solution, mixed well, and then spray-dried. The obtained powder was stored at 5°C for 2 months.
又、別途液体炭酸ガス抽出物をそのまま５℃。Separately, the liquid carbon dioxide extract was kept at 5°C.
２力月保存した。Saved for 2 months.
次にすまし汁（木枯節１％だし中１食塩０．８％。Next is the soup stock (1% Kokarebushi dashi, 0.8% salt.
醤油０．３％、グルタミン酸ナトリウム０．０４％）に
得られた粉末と液体炭酸ガス抽出物をそれぞれ０．１％
添加し、両者の官能を比較した。方法は二点比較法で、
鰹節風味の強弱、総合的風味の好ましさを比較させた。Soy sauce 0.3%, monosodium glutamate 0.04%) with 0.1% each of the obtained powder and liquid carbon dioxide extract.
and compared the sensory properties of the two. The method is a two-point comparison method.
The strength and weakness of the dried bonito flavor and overall flavor preference were compared.
官能検査の結果は上記の通りで、β−サイクロデキスト
リンとアラビアガムの混合溶液に加えて粉末化すること
により、鰹節液体炭酸ガス抽出物の鰹節風味がよく保持
、保存されることがわかる。The results of the sensory test are as described above, and it can be seen that the bonito flavor of the bonito flakes liquid carbon dioxide extract is well retained and preserved by adding it to a mixed solution of β-cyclodextrin and gum arabic and pulverizing it.
（実施例２）
パインデックス＃２ （松谷化学）とキサンタンガムを
１０．と１０ｇ混合し、水１６０ｍｊ）に溶解させた。(Example 2) Add Pine Index #2 (Matsutani Chemical) and xanthan gum to 10. 10g was mixed and dissolved in 160mj of water.
この溶液に鰹節の液体炭酸ガス抽出物（実施例１と同一
のもの）２０ｇを加え、よく混合して溶液を得た。得ら
れた溶液を５℃、６力月間保存した（（Ａ）溶液とする
）。To this solution, 20 g of liquid carbon dioxide extract of dried bonito (same as in Example 1) was added and mixed well to obtain a solution. The obtained solution was stored at 5° C. for 6 months (referred to as (A) solution).
又、別途液体炭酸ガス抽出物をそのまま５℃。Separately, the liquid carbon dioxide extract was kept at 5°C.
６力月間保存した（（Ｂ）抽出物とする）。It was stored for 6 months (referred to as (B) extract).
次に市販のそばつゆに溶液（＾）を１．０％添加したも
のと、抽出物（Ｂ）を０．１％添加したものの官能を比
較した方法は二点比較法で、鰹節風味の強１ｊｉ３、総
合的風味の好ましさを比較させた。Next, the sensory characteristics of commercially available soba soup with 1.0% of the solution (^) added and with 0.1% of the extract (B) were compared using a two-point comparison method. , the overall flavor preference was compared.
官能検査の結果は上記の通りで、鰹節液体炭酸ガス抽出
物の風味はパインデックス＃２とキサンタンガムの混合
溶液に添加することにより良好に保持、保存されること
がわかる。The results of the sensory test are as described above, and it can be seen that the flavor of the liquid carbon dioxide extract of dried bonito is well retained and preserved by adding it to the mixed solution of Paindex #2 and xanthan gum.
［発明の効果］
本発明によれば、食品素材を液体又は超臨界状態の二酸
化炭素で抽出し、デキストリン類とガム類の混合溶液に
混合することにより、食品素材本来の風味をよく保持、
保存し、かつ高力価のフレーバー素材を得ることができ
る。[Effects of the Invention] According to the present invention, by extracting the food material with liquid or supercritical carbon dioxide and mixing it with a mixed solution of dextrins and gums, the original flavor of the food material can be well maintained.
It is possible to preserve and obtain flavor materials with high potency.
又、鰹節等の場合には、得られたフレーバー素材を風味
調味料等に加えることにより、高力価で保存性のよい良
質な鰹節フレーバーを賦与することができる。In addition, in the case of dried bonito flakes, etc., by adding the obtained flavor material to flavor seasonings, etc., it is possible to impart a high-quality dried bonito flavor with high potency and good shelf life.
Claims (1)
した抽出物をデキストリン類とガム類の混合溶液に溶解
させることを特徴とするフレーバーの保持方法。 ２、食品素材が鰹節、サバ節など魚類の節類、又はこれ
らの節類の製造時の副産物であることを特徴とする請求
項１記載のフレーバーの保持方法。 ３、請求項１記載の方法で得られた溶液を乾燥し粉末状
にすることを特徴とするフレーバーの保持方法。[Claims] 1. A method for preserving flavor, which comprises dissolving an extract obtained by extracting a food material with liquid or supercritical carbon dioxide in a mixed solution of dextrins and gums. 2. The method for preserving flavor according to claim 1, wherein the food material is fish joints such as bonito flakes and mackerel flakes, or by-products from the production of these joints. 3. A method for preserving flavor, which comprises drying the solution obtained by the method according to claim 1 to form a powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1202456A JPH0367558A (en) | 1989-08-04 | 1989-08-04 | Method for retaining flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1202456A JPH0367558A (en) | 1989-08-04 | 1989-08-04 | Method for retaining flavor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0367558A true JPH0367558A (en) | 1991-03-22 |
Family
ID=16457828
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1202456A Pending JPH0367558A (en) | 1989-08-04 | 1989-08-04 | Method for retaining flavor |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0367558A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019154430A (en) * | 2018-03-12 | 2019-09-19 | 三栄源エフ・エフ・アイ株式会社 | Composition for enhancing aroma or flavor |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6269965A (en) * | 1985-09-20 | 1987-03-31 | Seitetsu Kagaku Co Ltd | Seasoning |
-
1989
- 1989-08-04 JP JP1202456A patent/JPH0367558A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6269965A (en) * | 1985-09-20 | 1987-03-31 | Seitetsu Kagaku Co Ltd | Seasoning |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019154430A (en) * | 2018-03-12 | 2019-09-19 | 三栄源エフ・エフ・アイ株式会社 | Composition for enhancing aroma or flavor |
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