JPH0585142B2 - - Google Patents
Info
- Publication number
- JPH0585142B2 JPH0585142B2 JP2260116A JP26011690A JPH0585142B2 JP H0585142 B2 JPH0585142 B2 JP H0585142B2 JP 2260116 A JP2260116 A JP 2260116A JP 26011690 A JP26011690 A JP 26011690A JP H0585142 B2 JPH0585142 B2 JP H0585142B2
- Authority
- JP
- Japan
- Prior art keywords
- coffee
- extract
- liquid
- test
- extraction
- 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.)
- Expired - Lifetime
Links
- 241000533293 Sesbania emerus Species 0.000 claims description 5
- 239000003960 organic solvent Substances 0.000 claims description 4
- 239000002781 deodorant agent Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 239000000284 extract Substances 0.000 description 9
- 239000007788 liquid Substances 0.000 description 9
- 238000000605 extraction Methods 0.000 description 7
- 235000013353 coffee beverage Nutrition 0.000 description 6
- 239000000203 mixture Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- QMMFVYPAHWMCMS-UHFFFAOYSA-N Dimethyl sulfide Chemical compound CSC QMMFVYPAHWMCMS-UHFFFAOYSA-N 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- LSDPWZHWYPCBBB-UHFFFAOYSA-N Methanethiol Chemical compound SC LSDPWZHWYPCBBB-UHFFFAOYSA-N 0.000 description 2
- 230000001877 deodorizing effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 101150017598 SPC29 gene Proteins 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- HEDRZPFGACZZDS-MICDWDOJSA-N Trichloro(2H)methane Chemical compound [2H]C(Cl)(Cl)Cl HEDRZPFGACZZDS-MICDWDOJSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000006286 aqueous extract Substances 0.000 description 1
- 235000020289 caffè mocha Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 241000238565 lobster Species 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000000967 suction filtration Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 239000012085 test solution Substances 0.000 description 1
- 238000005292 vacuum distillation Methods 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
（産業上の利用分野）
本発明は、食品の消臭剤の製造方法に関するも
ので、主として水産加工品に使用される。
（従来技術とその問題点）
食料品、とりわけ加工食品については、種々の
消臭剤が使用されているが、いずれも安全性の面
から厳しい制約が課せられている。
臭いもそのものを消滅乃至減少させる消臭剤と
しては、近時盛用されているフラボノイドがあ
る。これは緑茶の抽出物で天然素材として注目さ
れている。
しかしながら、この添加料は、抽出に特別の技
術が必要であり、手軽に得られるものとは言えな
い。
（技術的課題）
本発明は、少量の添加によつて食品の消臭を図
れる食品添加物を得ることを課題としたものであ
る。
（技術的手段）
この技術的課題を解決するための技術的手段
は、
(イ) 焙煎したコーヒー豆の水抽出残渣を有機溶媒
で抽出すること、
である。
（作用及び効果）
本発明の作用及び効果について、以下の実験例
を参酌しながら説明する。
(1) 実験方法の概要
市販の焙煎済ブレンドコーヒーよりコーヒー液
を熱水で抽出させた後、コーヒー豆の抽出残査を
有機溶媒で抽出して抽出液を作り、その一定量を
被検液に添加し、パネラーによる試験を実施し
た。
(2) 抽出液の調整法
市販の焙煎済のブレンドコーヒーであるKEY
COFFEE（(株)木村コーヒー店のブレンド→ブラジ
ル40％、ロブスター10％、コロンビア20％、モカ
20％、グアテマラ10％）48gをドリツパーのペー
パーフイルターに入れ、熱水480mlを常法に従つ
て注いで得た濾液を第一液として、以下同様に新
たな熱水480mlを使用して第四液まで調整し、こ
れらを混合してコーヒー液Ａを得ると共にコーヒ
ー豆の抽出残査を得る。
この抽出残査を５つ用意して乾燥させた後、エ
タノールＢ、エチルアセテートＣ、クロロホルム
Ｄ、ｎ−ヘキサンＥ、アセトンＦでそれぞれ抽出
して抽出液を得た。
Ｂ〜Ｆの抽出液は、１リツトル容のフラスコに
試料と溶媒を入れ、リービツヒ冷却管を付けて20
分間抽出する。次に流水によつて急冷却した後に
濾紙（東洋濾紙No.5c）を用いて吸引濾過する。こ
の抽出操作を４回行い、各溶媒毎の全濾液を合わ
せて抽出液とした（表−１参照）。
これらの抽出液は、柴田科学器材工業株式会社
製のエバポレータspc29型を使用し、減圧蒸留に
よつて二倍濃度に濃縮（サンプル重量に対して）
し、下記の被検液100mlに対して0.1％を添加して
官能試験に供した。
(Industrial Application Field) The present invention relates to a method for producing a food deodorizer, which is mainly used for processed marine products. (Prior Art and its Problems) Various deodorants are used for foodstuffs, especially processed foods, but all of them are subject to severe restrictions in terms of safety. As deodorants that eliminate or reduce odor itself, flavonoids have been widely used in recent years. This is an extract of green tea and is attracting attention as a natural material. However, this additive requires special techniques for extraction and cannot be said to be easily obtained. (Technical Problem) An object of the present invention is to obtain a food additive that can deodorize food by adding a small amount. (Technical means) The technical means for solving this technical problem are (a) Extracting the water extraction residue of roasted coffee beans with an organic solvent. (Operations and Effects) The operations and effects of the present invention will be explained with reference to the following experimental examples. (1) Overview of the experimental method After extracting coffee liquid from commercially available roasted blended coffee with hot water, extracting the coffee bean extraction residue with an organic solvent to create an extract liquid, a certain amount of which was tested. It was added to the liquid and tested by a panel. (2) How to prepare the extract KEY is a commercially available roasted blended coffee.
COFFEE (Blend from Kimura Coffee Co., Ltd. → 40% Brazil, 10% Lobster, 20% Colombia, Mocha
Put 48g (20%, Guatemala 10%) into a paper filter of a dripper, pour 480ml of hot water in the usual manner, use the filtrate as the first liquid, and use 480ml of fresh hot water in the same manner as the fourth liquid. The mixture is mixed to obtain coffee liquid A and coffee bean extraction residue. Five of these extraction residues were prepared and dried, and then extracted with ethanol B, ethyl acetate C, chloroform D, n-hexane E, and acetone F, respectively, to obtain extracts. For the extracts B to F, place the sample and solvent in a 1-liter flask, attach a Liebig condenser, and incubate for 20 minutes.
Extract for a minute. Next, after rapidly cooling with running water, suction filtration is performed using filter paper (Toyo Roshi No. 5c). This extraction operation was performed four times, and all the filtrates for each solvent were combined to obtain an extract (see Table 1). These extracts were concentrated to double the concentration (relative to the sample weight) by vacuum distillation using an evaporator SPC29 manufactured by Shibata Kagaku Kizai Kogyo Co., Ltd.
Then, 0.1% was added to 100ml of the following test liquid and subjected to a sensory test.
【表】
(3) 被検液の作成
官能検査には、次の四種の被検液を使用した。
１液：大豆や玉子臭を発するメチルメルカプタ
ン
２液：ノリや魚臭を発するジメチルサルフアイ
ド
３液：鮮度の落ちた魚臭を発するトリメチルア
ミン
４液：牛乳酸敗臭を発するｎ−ブチル酸
５液：上記の混合物
(4) 供試方法
各被検液を100ml１宛三角フラスコに分注し、
予め調整後のコーヒー抽出液を所定量添加する。
密封後良く撹拌し、一分間静置したものを官能検
査に供した。
官能検査は、５段階評価（最高得点５点）で二
十人のパネルで実施した。その結果は、表−２の
通りであつた。[Table] (3) Preparation of test liquids The following four types of test liquids were used for the sensory test. Part 1: Methyl mercaptan, which gives off a soybean or egg odor. Part 2: Dimethyl sulfide, which gives off a seaweed or fish odor. Part 3: Trimethylamine, which gives off a fishy odor that has lost its freshness. Part 4: N-butyric acid, which gives off a rancid milk odor. Part 5: Mixture of the above (4) Test method Dispense each test solution into 100 ml Erlenmeyer flasks,
A predetermined amount of coffee extract that has been adjusted in advance is added.
After sealing, the mixture was thoroughly stirred and allowed to stand for one minute before being subjected to a sensory test. The sensory test was conducted by a panel of 20 people using a 5-level evaluation (maximum score of 5 points). The results were as shown in Table-2.
【表】
以上の点からも明らかなように、焙煎したコー
ヒー豆の水抽出物のみならず、その抽出残査を有
機溶媒によつて抽出した後については、消臭効果
が大きく、特に水産物に対して消臭効果が大き
い。[Table] As is clear from the above points, not only the aqueous extract of roasted coffee beans but also the extraction residue after extraction with an organic solvent has a great deodorizing effect, especially on seafood. It has a great deodorizing effect.
Claims (1)
で抽出する消臭剤の製造方法。1. A method for producing a deodorant by extracting the water-extracted residue of roasted coffee beans with an organic solvent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2260116A JPH03151837A (en) | 1990-09-27 | 1990-09-27 | Production of deodorant of food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2260116A JPH03151837A (en) | 1990-09-27 | 1990-09-27 | Production of deodorant of food |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62062863A Division JPS63230060A (en) | 1987-03-18 | 1987-03-18 | Preservative and deodorant for food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03151837A JPH03151837A (en) | 1991-06-28 |
| JPH0585142B2 true JPH0585142B2 (en) | 1993-12-06 |
Family
ID=17343509
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2260116A Granted JPH03151837A (en) | 1990-09-27 | 1990-09-27 | Production of deodorant of food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03151837A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6348711B2 (en) * | 2011-03-10 | 2018-06-27 | 高砂香料工業株式会社 | Taste improving agent |
| US20220400727A1 (en) * | 2019-11-08 | 2022-12-22 | Cj Cheiljedang Corporation | Composition containing polyphenol |
-
1990
- 1990-09-27 JP JP2260116A patent/JPH03151837A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPH03151837A (en) | 1991-06-28 |
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