JPH053764A - Flavor preparation for food - Google Patents

Abstract

PURPOSE:To obtain the title flavor preparation having concentrated fragrance and excellent water solubility by adding a dried food ingredient to a middle chain fatty acid triglyceride, extracting under heating and blending the prepared liquid extracted oil with >= an equivalent amount of highly oil absorbing dextrin by weight. CONSTITUTION:One dried food ingredient selected from the group consisting of brewed food, e.g. soy sauce, semimanufactured goods of brewed food, e.g. unrefined soy sauce, by-product of brewed food, e.g. soy sauce lees, marine product, e.g. prawn, fruit, e.g. melon and spice such as laurel tree is added to a middle chain fatty acid triglyceride (amount added is preferably 2-10 times as much as that of the dried food ingredient), extracted under heating and filtered to give a liquid extracted oil, which is mixed with >= an equivalent of, preferably 1.1-3.0 times as much a highly oil absorbing dextrin to give the objective flavor preparation.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a flavor preparation for foods which has a very good water solubility and a strong aroma.

[0002]

2. Description of the Related Art Conventionally, as a flavor preparation for food of this type, a processed spice prepared by adding a spice to a medium-chain fatty acid triglyceride, performing heat extraction, and then adding cyclodextrin to a liquid spice oil obtained by filtration and mixing. It is known (see JP-A-62-262967).

[0003]

However, this method necessitates the addition of a large amount of cyclodextrin to the liquid spice oil in order to obtain a powdered product of the processed spice, and accordingly, per unit weight of the product. It has a drawback that the aroma component of the liquid spice oil becomes thin. And most importantly, the processed spices obtained by this method have poor water solubility, and when added to the aqueous phase they become precipitates and do not dissolve for a while, so the solution does not fully develop the flavor and the flavor It had a big defect that it caused inconvenience when used as a preparation.

[0004]

[Means for Solving the Problems] Therefore, the inventors of the present invention have conducted various studies to develop a new flavor preparation for foods without such drawbacks, and as a result, have obtained dried food materials such as powdered soy sauce moromi and dried soy sauce cake. When a high extraction oil dextrin is added to and mixed with a liquid extraction oil obtained by adding the medium chain fatty acid triglyceride to heat extraction and filtering, the powder flavor is obtained by adding a small amount of the high absorption oil dextrin to the liquid extraction oil. It is possible to obtain a formulation, and thus to obtain a product in which the aroma component of the liquid extracted oil per unit weight of the product is densely contained, and moreover, the flavoring formulation for foods obtained by the method of the present invention is very water-soluble. Well, it is said that when added to the aqueous phase, it dissolves instantly and the flavor is fully expressed, resulting in an extremely excellent flavor formulation. Found possible to achieve the-term effects, the present invention has been completed based on this finding.

[0004]

[Means for Solving the Problems] That is, the present invention is to add a dry food material to medium-chain fatty acid triglyceride for heat extraction, and to add a highly oil-absorbing dextrin to a liquid extracted oil obtained by filtration in an equal weight ratio or more and mix it. It is a flavor preparation for food.

The present invention will be described in detail below.

First, as the dry food material used in the present invention, brewed foods such as soy sauce, miso, sake, and miso; semi-finished products of soy sauce moromi, sake mash, brewed foods; brewed foods such as soy sauce lees and sake lees By-products; marine products such as shrimp, dried sardines and dried bonito flakes; carrots
Vegetables such as onions, tomatoes, dwarfs, radishes and shiitake mushrooms; fruits such as melons, strawberries, pineapples, mandarins, grapes and laurels, cinnamon, cloves, peppers, fennel, ginger,
Examples include one selected from the group consisting of spices such as garlic, pepper, nutmeg, sage, thyme, turmeric, anise, cumin, coriander, nutmeg, and paprika.

These are dried until the water content becomes 20% or less (hereinafter% means% by weight), particularly 15% or less, and the pulverized product can be used as it is, but the pulverized product can be used after pulverizing. Is preferred. That is, the subsequent extraction is preferably carried out at a high temperature of more than 100 ° C., but if the water content of the raw material exceeds 20%, it is difficult to carry out the extraction at the above-mentioned high temperature due to the lowering of the boiling point, which is not preferable.

Next, to carry out the present invention, the dry food material is added to the medium-chain fatty acid triglyceride and heat extraction is performed. The amount of the medium-chain fatty acid triglyceride added is preferably equal to 100 times by weight, particularly 2 to 10 times by weight, the amount of the dry food material. The heating temperature for heat extraction is 60 to 170.
The heating is preferably carried out at a temperature in the range of 100 to 150 ° C., preferably 120 to 140 ° C. The extraction time is preferably a time sufficient for the target flavor component to be sufficiently transferred into the extract, and is generally 5 minutes to 3 hours, preferably 40 to 80 minutes.

Next, the heated extract thus obtained is filtered through a filter paper or a filter cloth to remove solids to obtain a liquid extract oil, and a highly oil-absorbing dextrin is added thereto in an amount equal to or more than 1 times its weight. .

The highly oil-absorbing dextrin used herein is a starch hydrolyzate having a dextrose equivalent (DE) of about 30 or less, a seaweed extract, a vegetable seed mucilage, a vegetable fruit mucilage, a vegetable resin-like mucus. Which is a drum dryer dry powder of an aqueous dispersion of one or more polymeric substances selected from the group consisting of a substance, a mucus produced by a microorganism, a water-soluble or water-dispersible protein and a cellulose derivative (Japanese Patent Publication No. No. 52740). the above,
Examples of the starch hydrolyzate include potato starch, corn starch, waxy corn starch, natural starch such as sweet potato starch, wheat starch, rice starch, tapioca starch and sago starch; amylose and amylopectin fractions, etherified starch, esterified starch. , Cross-linked starch, oxidized starch, acid-treated starch, modified starch such as grafted starch; and various starches and derivatives thereof may be hydrolyzed by acid decomposition, alkali decomposition, enzymatic decomposition or a combination thereof according to a conventional method. , DE
It is about 30 or less. Examples of the polymer include sodium alginate, agar, seaweed extract such as carrageenan, locust bean gum, guar gum, plant seed mucilage such as tamarind, plant fruit mucilage such as pectin, gum arabic, tragacanth gum and the like. Vegetable resin-like mucilages, dextran, xanthan gum, mucilages produced by microorganisms such as pullulan, gelatin, sodium caseinate, water-soluble egg whites, water-soluble or water-dispersible proteins such as collagen, and cellulose derivatives such as carboxymethyl cellulose are used. To be Then, 0.1 to 10% by weight of the polymer substance is used based on the starch hydrolyzate to prepare an aqueous dispersion containing the starch hydrolyzate and the polymer substance. It can be produced by drying with a double-type or single-type drum dryer and pulverizing. In addition to the above, the highly oil-absorbing dextrin used in the present invention may also be the following. That is, it comprises a drum dryer dry powder of an aqueous dispersion of acid-treated starch and / or oxidized starch and enzyme-modified dextrin and / or lactose (see JP-A-60-123429).
Is. Examples of the above-mentioned acid-treated starch, oxidized starch and enzyme-modified dextrin include the above-mentioned natural starch, modified starch or a derivative thereof treated with a mineral acid such as hydrochloric acid, nitric acid or sulfuric acid according to a conventional method, hypochlorite. The one obtained by oxidation by treatment with an oxidizing agent such as acid soda or hydrogen peroxide, and enzyme-modified dextrinization by enzymatic decomposition is used. The degree of decomposition of the acid-treated starch and the oxidized starch is expressed in terms of viscosity. After heating at 90% for 10 minutes at 25% concentration and then cooling to 30 ° C, the value measured by a BM type rotational viscometer is 5 to 5. It is 1000 centipoise. And, the acid-treated starch and / or oxidized starch is 1 to 60% by weight, and the enzyme-modified dextrin and / or lactose is 40 to 9% by weight.
It can be manufactured by using 9% by weight to prepare an aqueous dispersion of both, and drying and pulverizing with a double type or single type drum dryer according to a conventional method.

The amount of highly oil-absorbing dextrin added is preferably equal to or more than the weight of the liquid extracted oil, and particularly preferably 1.1 to 3.0 times. That is, if the amount of addition is too small, a powder product is not obtained, and if the amount is too large, the concentration of the aroma component of the liquid extracted oil becomes dilute.

In this way, according to the present invention, a flavor preparation for foods having a very excellent water solubility and a rich aroma can be obtained.

[0013]

EXAMPLES The effects of the present invention will be described more specifically below with reference to examples.

Example 1 A soy sauce cake obtained by pressing soy sauce ripening moromi was dried with hot air and pulverized to prepare a dry food material, and 5 parts by weight of medium chain fatty acid triglyceride (Panasate 810 manufactured by NOF CORPORATION) was prepared. The mixture was added, and heat extraction was performed at 130 ° C. for 60 minutes, followed by suction filtration using a filter paper to obtain a liquid extraction oil.

Next, a highly oil-absorbing dextrin (manufactured by Nitto Kagaku Co., Ltd., "Oil Que") was added in an equal weight ratio and mixed uniformly to obtain a flavor preparation for food having a high concentration of aroma of soy sauce.

For comparison, cyclodextrin was added to the above liquid extracted oil, and the minimum required amount of cyclodextrin to obtain a powdered product was examined.
In addition, the water solubility of the two flavor preparations for foods thus obtained was also examined. The results are shown in Table 1.

[0017]

Note 1) Water solubility in Table 1 above means that 100 ml of distilled water is put into a graduated cylinder having a capacity of 100 ml, 10 g of a flavor preparation for food is gently added from the upper portion, and the mixture is allowed to stand as it is without stirring. This is an observation of the state after 5 minutes. Note 2) For the strength and weakness of the aroma of the aqueous solution, a sensory test was conducted on the agitated aqueous solution.

[0019]

[Example 2] In the method for producing a flavor preparation for food of Example 1 above, "crushed and dried" instead of "soy sauce lees",
"Dried cherry shrimp crushed product", "Powder dried onion (water 6
%) ”,“ Powdered dry ginger (water content 7%) ”,“ Powdered miso ”,“ Powdered soy sauce ”, and“ Powdered shiitake ”in exactly the same manner except for using rich flavors for food materials. A formulation was obtained.

[0020]

INDUSTRIAL APPLICABILITY According to the present invention, dried food materials such as soy sauce cake, crushed dried sardine, dried cherry shrimp crushed product, powder dried onion, powder dried ginger, powdered miso, powdered soy sauce, powdered shiitake mushroom and powdered soy sauce moromi are used. It is added to the chain fatty acid triglyceride and subjected to heat extraction, and the highly oil-absorbing dextrin is added to the liquid extraction oil obtained by filtration in an amount equal to or more than 1 times by weight and mixed,
It is possible to obtain a powdered flavor preparation having an aroma peculiar to the material, and since the product of the present invention is obtained by adding a small amount of highly oil-absorbing dextrin to the liquid extracted oil, the liquid extracted oil per unit weight of the product is obtained. It is obtained that the flavor component of the above is concentrated, and the flavor preparation for foods obtained by the method of the present invention has very good water solubility, and when added to the water phase, it immediately dissolves and the flavor is sufficiently enhanced. It has an epoch-making effect that it is expressed and an extremely excellent flavor preparation is obtained.

Claims (2)

[Claims] 1. A flavor preparation for foods, which is obtained by adding a dry food material to a medium-chain fatty acid triglyceride, performing heat extraction, and adding a highly oil-absorbing dextrin in an equal weight ratio or more to a liquid extracted oil obtained by filtration. 2. The dried food material is one selected from the group consisting of brewed foods, semi-finished products of brewed foods, by-products of brewed foods, marine products, vegetables, fruits and spices.
Flavor preparations for food described in