JP2022127908A - Manufacturing method of flavor extract - Google Patents
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- JP2022127908A JP2022127908A JP2021026140A JP2021026140A JP2022127908A JP 2022127908 A JP2022127908 A JP 2022127908A JP 2021026140 A JP2021026140 A JP 2021026140A JP 2021026140 A JP2021026140 A JP 2021026140A JP 2022127908 A JP2022127908 A JP 2022127908A
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Abstract
Description
特許法第３０条第２項適用申請有り 食品化学新聞 ２０２０年（令和２年）２月２０日付 第３面Applied for application of Article 30, Paragraph 2 of the Patent Act Shokuhin Kagaku Shimbun February 20, 2020 Page 3
本発明は、香味抽出物の製造方法に関する。 The present invention relates to a method for producing a flavor extract.
香味抽出物である香味油は、野菜や香辛料、畜産物、水産物、調味料などの原料の持つそのままの香味、もしくは調理したときの香味を、動植物油脂や食用精製加工油脂に移行させたものであり、シーズニングオイル、調味油、風味油、着香油とも呼ばれている。香味油は主に食品の調理や加工食品の製造において使用され、食品に旨味や香りを与え、風味を増すために多用されており、具体的な例としてラー油、ネギ油およびニンニク油などが挙げられる。しかしこれらの香味油は調理の好ましい香気を持つ反面、香りの力価が弱いという欠点がある。 Flavored oils, which are flavored extracts, are obtained by transferring the original flavor of raw materials such as vegetables, spices, livestock products, marine products, seasonings, etc., or the flavor when cooking, to animal and vegetable oils and edible refined processed oils and fats. They are also called seasoning oils, seasoning oils, flavor oils, and flavoring oils. Flavoring oils are mainly used in the cooking of foods and the manufacture of processed foods, and are often used to impart umami and aroma to foods and increase their flavor. Specific examples include chili oil, green onion oil, and garlic oil. be done. However, while these flavored oils have a pleasant aroma for cooking, they have the disadvantage of a weak aroma potency.
このような欠点を解消するために、香味油の製造方法として種々の提案がなされており、例えば油脂に原料を加えて加熱処理を行った後、アミノ酸及びカルボニル化合物を添加して再び加熱処理をする製法（特許文献１）、原料に油を加えず加熱した後、油脂を加えて加熱抽出した製法（特許文献２）、超臨界状態の二酸化炭素に香味成分を溶解し、食用油に香味を移行させる製法（特許文献３）、中鎖脂肪油にエタノールを加え抽出する方法（特許文献４）などが挙げられる。 In order to overcome such drawbacks, various proposals have been made as a method for producing flavored oils. For example, after adding raw materials to fats and oils and heat-treating, amino acids and carbonyl compounds are added and heat-treating again. (Patent Document 1), after heating without adding oil to the raw material, a manufacturing method in which fat is added and heated and extracted (Patent Document 2), the flavor component is dissolved in carbon dioxide in a supercritical state, and the flavor is added to the edible oil. Examples include a production method for migration (Patent Document 3), a method for adding ethanol to a medium-chain fatty oil for extraction (Patent Document 4), and the like.
しかしながら、前述の提案された各製造方法によって製造された香味油は、食品の調理時に添加した場合には食欲をそそる香気を発散するが、調理後には好ましい香りがほとんど失われており（特許文献１）、原料の油脂の劣化によりオフフレーバーが生じ、保存期間が長くなると新鮮な香気が得られないという問題点があった（特許文献２）。また、超臨界状態の二酸化炭素を使用する製造方法においては、抽出時に高価な専用装置が必要となるためコストが高くなるという問題が生じる（特許文献３）。また、中鎖脂肪油にエタノールを加えて抽出する製造方法においては、エタノールの沸点である８０℃以上に加熱ができないため、調理時に発生する香ばしい香りを得ることができず、さらにエタノールを減圧で除去する際に香気も散逸してしまうなどの問題点がある（特許文献４）。 However, although the flavor oils produced by each of the above-mentioned proposed production methods emit an appetizing aroma when added during cooking of food, most of the favorable aroma is lost after cooking (Patent Document 1) There is a problem that off-flavours are generated due to deterioration of raw material fats and oils, and fresh aroma cannot be obtained if the storage period is long (Patent Document 2). Moreover, in the production method using carbon dioxide in a supercritical state, there arises a problem of high cost due to the need for an expensive dedicated apparatus for extraction (Patent Document 3). In addition, in the production method of adding ethanol to the medium-chain fatty oil and extracting it, since it cannot be heated to 80 ° C. or higher, which is the boiling point of ethanol, it is not possible to obtain the fragrant aroma that occurs during cooking. There is a problem that the fragrance is also dissipated when it is removed (Patent Document 4).
一方、本発明者は、前述の問題を解決すべく、第１段階の抽出として原料に油脂を加え加熱抽出をした後、さらにエタノールを加えて第２段階の抽出をすることを特徴とした香味抽出物の製造方法を提案している（特許文献５）。同製法によると、原料から香気成分や呈味成分を効率的に抽出し、更に油溶性の香味成分を損なうことなく抽出でき、従来にない良好な香気及び／又は呈味強度を有する香味抽出物を得ることができる。 On the other hand, in order to solve the above-mentioned problems, the present inventors have added oils and fats to the raw material as the first stage of extraction, followed by heating and extraction, and then adding ethanol to perform the second stage of extraction. A method for producing an extract has been proposed (Patent Document 5). According to this manufacturing method, the flavor extract can efficiently extract the aroma and taste components from the raw material, can be extracted without damaging the oil-soluble flavor ingredients, and has an unprecedented good aroma and/or taste intensity. can be obtained.
本発明の目的は、特許文献５の製法において、香気成分と呈味成分の回収バランスを任意に変更することが可能となる香味抽出物の製造方法を提供することにある。 An object of the present invention is to provide a method for producing a flavor extract, in which the recovery balance of the aroma component and the taste component can be arbitrarily changed in the production method of Patent Document 5.
鋭意研究の結果、本発明者は、第２段階の抽出で用いるエタノールの度数を調整することで、香味抽出物の香気成分と呈味成分の回収バランスを調整できることを見出し、本発明を完成するに至った。 As a result of intensive research, the present inventor found that by adjusting the concentration of ethanol used in the second stage extraction, it is possible to adjust the recovery balance of the aroma and taste components of the flavor extract, and completed the present invention. reached.
すなわち、本発明は以下のとおりである。
［１］原料に油脂を加え加熱抽出をした後、さらにエタノールを加えて抽出することを特徴とした香味抽出物の製造方法において、エタノールの度数により香味抽出物の香気成分と呈味成分の回収バランスを調整することを特徴とする香味抽出物の製造方法。
［２］度数が５０～７０容量％のエタノールを使用することで、より呈味に優れた香味抽出物を得ることを特徴とする［１］に記載の製造方法。
［３］度数が７０～９５容量％のエタノールを使用することで、より香気に優れた香味抽出物を得ることを特徴とする［１］に記載の製造方法。
That is, the present invention is as follows.
[1] A method for producing a flavor extract characterized by adding fats and oils to a raw material, heating and extracting the raw material, and then adding ethanol for extraction. A method for producing a flavor extract, characterized by adjusting the balance.
[2] The production method according to [1], wherein the use of ethanol having a concentration of 50 to 70% by volume yields a flavor extract with a more excellent taste.
[3] The production method according to [1], characterized in that the use of ethanol having a concentration of 70 to 95% by volume yields a flavor extract with a more excellent aroma.
本発明によれば、香気と呈味のバランスを任意に調整した香味抽出物を得ることができる。 According to the present invention, it is possible to obtain a flavor extract in which the balance between aroma and taste is arbitrarily adjusted.
以下、本発明を詳細に説明する。本発明は、第１段階の抽出として原料に油脂を加え加熱抽出をした後、さらに特定の度数のエタノールを加えて第２段階の抽出をする工程を有することにより香味抽出物の香気成分と呈味成分の回収バランスを調整できることを特徴とした香味抽出物の製造方法である。 The present invention will be described in detail below. In the present invention, after adding fats and oils to the raw material and heating and extracting as the first stage of extraction, ethanol of a specific degree is added to perform the second stage of extraction. This method for producing a flavor extract is characterized by being able to adjust the recovery balance of taste components.
本発明に用いる原料は、香り、又は味、もしくはそれらの両方を有するものであれば特に制限されることはなく、例えば香辛料類、ハーブ類、種子類、野菜類、果実類、海産物類、畜肉類、食物加工品などから選ばれる物質を挙げることができ、これらの原料の１種
又は２種以上を使用することができる。
The raw materials used in the present invention are not particularly limited as long as they have aroma or taste, or both. Examples include spices, herbs, seeds, vegetables, fruits, marine products, and meat. and processed foods, etc., and one or more of these raw materials can be used.
上記原料のうち、香辛料としては例えばトウガラシ、コショウ、マスタード、クミン、ガラムマサラ、コリアンダー、フェンネル、カルダモン、ナツメグ、オールスパイス、アニス、ターメリック、クローブ、シナモン、ジンジャー、フェヌグリーク、パプリカ、ローレルやこれらの混合物、カレー粉などが挙げられる。ハーブ類としては、ミント、パセリ、セージ、ローズマリー、タイム、オレガノやこれらの混合物などが挙げられる。種子類としては例えばゴマ、コーヒー豆、カカオ豆、バニラ豆、大豆、小豆、インゲンマメ、ソラマメ、トウモロコシ、ピーナッツ、アーモンド、ヘーゼルナッツ、カシューナッツ、ペカンナッツ、ピスタチオ、マカデミアナッツ、クルミ、クリなどが挙げられる。野菜類としては例えばネギ、タマネギ、ニンニク、ニラ、ラッキョウ、エシャロット、セロリ、ショウガ、ミョウガ、シソなどが挙げられる。果実類としては例えば梅、かりんなどが挙げられる。海産物としては例えば昆布、ワカメ、エビ類、カニ類、貝類などが挙げられる。畜肉類としては例えば豚肉、牛肉、鶏肉などが挙げられる。食物加工品としては例えば味噌、茶、ドライフルーツ、魚節類、干物類、ベーコン、全脂粉乳、脱脂粉乳、チーズ、酵母エキス、植物タンパク質加水分解物（ＨＶＰ）、動物タンパク質加水分解物（ＨＡＰ）、野菜エキス、魚貝類エキス、甲殻類エキス、畜肉エキスなどが挙げられる。 Among the above raw materials, spices such as pepper, pepper, mustard, cumin, garam masala, coriander, fennel, cardamom, nutmeg, allspice, anise, turmeric, cloves, cinnamon, ginger, fenugreek, paprika, laurel and mixtures thereof, Curry powder etc. are mentioned. Herbs include mint, parsley, sage, rosemary, thyme, oregano and mixtures thereof. Examples of seeds include sesame, coffee beans, cacao beans, vanilla beans, soybeans, adzuki beans, kidney beans, broad beans, corn, peanuts, almonds, hazelnuts, cashew nuts, pecan nuts, pistachios, macadamia nuts, walnuts, and chestnuts. Examples of vegetables include green onions, onions, garlic, chives, shallots, shallots, celery, ginger, myoga ginger, perilla and the like. Examples of fruits include plum and Japanese quince. Examples of marine products include kelp, seaweed, shrimps, crabs, and shellfish. Livestock meat includes, for example, pork, beef, and chicken. Examples of processed food products include miso, tea, dried fruits, dried fish, dried fish, bacon, whole milk powder, skimmed milk powder, cheese, yeast extract, vegetable protein hydrolyzate (HVP), animal protein hydrolyzate (HAP ), vegetable extracts, fish and shellfish extracts, crustacean extracts, and meat extracts.
第１段階の抽出に用いる油脂としては、食用に供することが可能なものであれば特に限定されないが、例えば、中鎖脂肪酸トリグリセライドや、綿実油、大豆油、ゴマ油、コーン油、ピーナッツ油、米油、菜種油、パーム油、パーム核油、サフラワー油、ヒマワリ油、ブドウ油、オリーブオイルなどの植物油の未精製品もしくは精製品が挙げられる。この他牛脂、豚脂、鶏油、バターなどの動物性油脂の未精製品もしくは精製品が挙げられ、これらの油脂を単独又は２種類以上併用して抽出することができる。 The oils and fats used in the first-stage extraction are not particularly limited as long as they are edible. Examples include medium-chain fatty acid triglycerides, cottonseed oil, soybean oil, sesame oil, corn oil, peanut oil, and rice oil. , rapeseed oil, palm oil, palm kernel oil, safflower oil, sunflower oil, grape oil, olive oil, and other unrefined or refined vegetable oils. In addition, unrefined products or refined products of animal oils and fats such as beef tallow, lard, chicken oil, and butter can be mentioned, and these oils and fats can be extracted singly or in combination of two or more.
油脂の使用量は特に限定されるものではないが、好ましくは原料に対して質量比で１～２０倍量、より好ましくは１～１０倍量、さらに好ましくは１～５倍量の範囲で用いられる。原料に予め油脂が多く含まれている場合や、原料の密度が高い場合、原料の持つ香味が弱い場合は、原料に対する油脂の量は少量でも構わない。ただし、油脂の使用量が原料に対して１倍以下である場合は加熱の温度制御が困難になり局部的に原料が焦げ付く可能性が生じる。一方、原料が乾燥しており油脂を良く吸う場合や、原料の密度が低く嵩が大きい場合、原料の持つ香味が強い場合は、原料に対する油脂の量は大量でも構わない。ただし、油脂の使用量が原料に対して１００倍を超える場合は香味が弱くなる可能性が生じる。このような傾向から、より好ましい油脂の使用量は原料に対して質量比で１～５倍量の範囲である。 The amount of oil used is not particularly limited, but is preferably 1 to 20 times, more preferably 1 to 10 times, and still more preferably 1 to 5 times the amount of the raw material. be done. If the raw material contains a large amount of oil or fat in advance, or if the raw material has a high density, or if the raw material has a weak flavor, the amount of oil and fat relative to the raw material may be small. However, if the amount of fat used is less than 1 times the amount of the raw material, it is difficult to control the heating temperature, and the raw material may be locally scorched. On the other hand, when the raw material is dry and absorbs fats and oils well, when the density of the raw material is low and bulky, or when the flavor of the raw material is strong, the amount of fats and oils relative to the raw material may be large. However, if the amount of fat used exceeds 100 times the amount of the raw material, the flavor may become weak. Based on this tendency, the amount of fats and oils to be used is more preferably in the range of 1 to 5 times the mass of the raw material.
本発明の第１段階の抽出方法としては、原料を油脂とともに加熱して抽出を行う。この際、抽出の温度が上昇することで抽出効率も高まる。一般的に抽出温度としては４０℃～１８０℃、好ましくは４０℃～１６０℃の間が望ましい。温度が低いと抽出効率が低く香味も弱くなる傾向があり、逆に温度が高過ぎると、抽出釜に原料が焦げ付く恐れや、原料が炭のように焦げて苦味のあるオフフレーバーが生じる可能性がある。本発明の抽出方法においては、目的の香味により最適な抽出温度が異なる。例えば、調理感のある香ばしい香気を得るためには１００℃～１８０℃、好ましくは１１０℃～１７０℃、より好ましくは１２０℃～１６０℃で加熱抽出することが望ましい。この場合、抽出温度が低いと充分な調理感を得られず、抽出温度が高すぎると前述のように不快な香味が生じる可能性がある。また、例えば原料のもつそのままの香味を生かしたい場合には４０℃～１００℃、好ましくは５０℃～９０℃で加熱抽出することが望ましい。この場合、温度が低いと抽出効率が低く、香味も弱くなる傾向があり、一方、温度が高過ぎると原料のそのままの香気が損なわれる可能性がある。 As the extraction method of the first stage of the present invention, the raw material is heated together with fats and oils for extraction. At this time, the extraction efficiency also increases as the extraction temperature rises. Generally, the extraction temperature is between 40°C and 180°C, preferably between 40°C and 160°C. If the temperature is too low, the extraction efficiency tends to be low and the flavor tends to be weak. There is In the extraction method of the present invention, the optimum extraction temperature differs depending on the desired flavor. For example, in order to obtain a fragrant aroma with a feeling of cooking, it is desirable to heat and extract at 100°C to 180°C, preferably 110°C to 170°C, more preferably 120°C to 160°C. In this case, if the extraction temperature is low, a sufficient cooked feeling cannot be obtained, and if the extraction temperature is too high, an unpleasant flavor may occur as described above. Further, for example, when it is desired to make use of the original flavor of the raw material, it is desirable to heat and extract at 40°C to 100°C, preferably 50°C to 90°C. In this case, if the temperature is low, the extraction efficiency tends to be low and the flavor tends to be weak, while if the temperature is too high, the original flavor of the raw material may be lost.
本発明の第１段階の抽出においては、抽出時間は特に限定されるものではないが、抽出温度による香味への影響と抽出効率を勘案して設定される。一般的には約３分～約３時間加熱抽出することにより原料の香味を効率的に抽出することができる。抽出は静置したまま行うことも可能であるが、抽出効率を高め製造毎の抽出率の変動を抑制するため、さらには抽出温度が高い場合に抽出釜への原料の焦げ付きを防止するために、攪拌しながら行うことが望ましい。 In the first stage extraction of the present invention, the extraction time is not particularly limited, but is set in consideration of the effect of extraction temperature on flavor and extraction efficiency. In general, the flavor of the raw material can be efficiently extracted by heating and extracting for about 3 minutes to about 3 hours. It is possible to perform the extraction while still standing, but in order to increase the extraction efficiency and suppress fluctuations in the extraction rate for each production, and also to prevent the raw material from burning in the extraction pot when the extraction temperature is high. , preferably with stirring.
本発明の第１段階の抽出後、必要に応じて抽出釜の内温を下げる。温度を下げる方法は、放冷しても構わないが、環境温度の違いによる冷却時間のぶれを抑えるために、抽出釜のジャケットに冷却水を流すなどの冷却手段により一定の冷却時間で設定温度まで冷却することが好ましい。冷却温度は次の段階で加えるエタノールの沸点が８０℃なので、沸騰を避けるため６０℃以下、好ましくは４０℃以下まで冷却する。 After the extraction of the first stage of the present invention, the internal temperature of the extraction vessel is lowered as necessary. As for the method of lowering the temperature, it is acceptable to leave it to cool, but in order to suppress fluctuations in the cooling time due to differences in the environmental temperature, cooling means such as running cooling water through the jacket of the extraction kettle will be used to maintain the set temperature for a certain cooling time. It is preferable to cool to Since the boiling point of ethanol to be added in the next step is 80°C, the cooling temperature is 60°C or lower, preferably 40°C or lower, to avoid boiling.
本発明の第２段階の抽出方法としては、第一段階で抽出した原料と油脂の混合物にエタノールを加えて抽出を行う。本発明においては、エタノールとして含水エタノールを用い、エタノールの度数を調整することにより、香気成分と呈味成分の回収バランスを任意に変更することが可能である。 In the second step of the extraction method of the present invention, ethanol is added to the mixture of the raw material and the oil extracted in the first step for extraction. In the present invention, water-containing ethanol is used as ethanol, and by adjusting the concentration of ethanol, it is possible to arbitrarily change the recovery balance between the aroma component and the taste component.
具体的には、エタノールの度数が低いと原料から呈味成分を、高いと原料から香気成分をより多く抽出でき、より呈味に優れた香味抽出物を得たい場合は、５０～７０容量％のエタノールを用いる。一方、より香気に優れた香味抽出物を得たい場合は、７０～９５容量％のエタノールを用いる。 Specifically, if the ethanol content is low, the taste component can be extracted from the raw material, and if the ethanol content is high, more aroma component can be extracted from the raw material. of ethanol is used. On the other hand, 70 to 95% by volume of ethanol is used to obtain a flavor extract with a better aroma.
８０容量％以下のエタノールを用いると油脂とエタノールが分離するため、所望により、得られる香味抽出物を均一化してもよい。均一化の方法は任意であるが、例えば、パウダー化等が挙げられる。一方、５０容量％未満のエタノールを用いると、５０容量％以上のエタノールを用いる場合と比較して、得られる香味抽出物の香味が著しく劣るため、５０容量％以上のエタノールの使用が好ましい。 If ethanol is used in an amount of 80% by volume or less, fats and oils are separated from ethanol, so the resulting flavor extract may be homogenized, if desired. Any homogenization method may be used, and examples thereof include powdering. On the other hand, if less than 50% by volume of ethanol is used, the flavor of the obtained flavor extract is significantly inferior to the case of using 50% by volume or more of ethanol, so the use of 50% by volume or more of ethanol is preferred.
本発明の第２段階の抽出で使用するエタノールの量は特に限定されないが、少なすぎる場合は十分に原料の香味成分が抽出できない可能性が生じ、多すぎる場合は原料の香味がエタノールで薄められ香味が弱くなる可能性が生じるため、原料に対して質量比で１～１００倍量が好ましい。 The amount of ethanol used in the second stage extraction of the present invention is not particularly limited. Since the flavor may become weak, it is preferable to use 1 to 100 times the mass of the raw material.
本発明の第２段階の抽出方法としては、第１段階の抽出で得た原料と油脂の混合物に上記のエタノールを加えて抽出する。抽出温度は常温でも構わないが、加熱すると抽出効率が高まる傾向にある。また加熱し過ぎるとエタノールが沸騰する可能性があるので、０℃～８０℃、好ましくは２０℃～６０℃で５分～２４時間抽出を行う。抽出は静置したまま行うことも可能であるが、抽出効率を高めるために攪拌しながら行うことが望ましい。 As the extraction method of the second step of the present invention, the above ethanol is added to the mixture of the raw material and the oil obtained in the first step of extraction. The extraction temperature may be room temperature, but heating tends to increase the extraction efficiency. Since ethanol may boil if heated too much, extraction is carried out at 0° C. to 80° C., preferably 20° C. to 60° C. for 5 minutes to 24 hours. Although it is possible to perform the extraction while standing still, it is desirable to perform the extraction while stirring in order to increase the extraction efficiency.
更に本発明において、任意の工程でフレーバーを添加することにより、より香味の増した抽出物を得ることができる。フレーバーを添加する工程としては、第１段階の抽出時に加えると抽出物と良く馴染み、違和感も無く、フレーバーが加熱されることで調理感のある抽出物を得ることができるため好ましい。一方、第２段階の抽出後など製造工程における遅い段階で添加すると、添加したフレーバーそのものの香気を生かした抽出物を得ることができる。 Furthermore, in the present invention, by adding a flavor in an arbitrary step, an extract with an increased flavor can be obtained. As for the step of adding the flavor, it is preferable to add the flavor at the time of the first stage of extraction, because the flavor blends well with the extract, does not give a sense of discomfort, and can provide an extract with a cooked feeling when the flavor is heated. On the other hand, if it is added at a later stage in the production process, such as after the second stage of extraction, it is possible to obtain an extract that makes use of the aroma of the added flavor itself.
本発明において使用されるフレーバーは、特に限定されるものではないが、例えば、精油、エキストラクト、ティンクチャー、エッセンス、オレオレジン、回収フレーバー、単離香料などの天然香料素材や、炭化水素類、アルコール類、有機酸類、エステル類、ラクトン類、アルデヒド類、ケトン類、エーテル類、含窒素化合物類、含硫化合物類などの合成香料素材の中から選ばれた１種類、もしくは２種類以上のものを混合したものからなり、形態として、水性香料、油性香料、乳化香料、粉末香料等が挙げられる。フレーバーの原料に対する添加量は、０．０００１質量％～１０質量％まで、香気の力価に合わせて適宜選択することができる。 Flavors used in the present invention are not particularly limited, but for example, natural fragrance materials such as essential oils, extracts, tinctures, essences, oleoresins, recovered flavors, and isolated fragrances, hydrocarbons, One or more selected from synthetic perfume materials such as alcohols, organic acids, esters, lactones, aldehydes, ketones, ethers, nitrogen-containing compounds, sulfur-containing compounds, etc. Forms thereof include aqueous fragrances, oily fragrances, emulsified fragrances, powdered fragrances, and the like. The amount of flavor added to the raw material can be appropriately selected from 0.0001% by mass to 10% by mass in accordance with the potency of the aroma.
本発明によって得られる香味抽出物は、調味料類、飲料類、菓子類、惣菜類、スープ類、嗜好飲料類、インスタント食品、レトルト食品、冷凍食品、健康食品、医療用食品などの各種加工食品や各種ペットフードなどの飼料に幅広く使用することができる。これらの飲食品や飼料に対する本発明の香味抽出物の配合量は特に限定されないが、例えば０．００１～５質量％、好ましくは０．００５～１質量％の如き配合量を例示することができる。 The flavor extract obtained by the present invention can be used in various processed foods such as seasonings, beverages, confectionery, side dishes, soups, beverages, instant foods, retort foods, frozen foods, health foods, and medical foods. and various pet foods. The amount of the flavor extract of the present invention to be added to these foods, drinks and feeds is not particularly limited, but can be exemplified as 0.001 to 5% by mass, preferably 0.005 to 1% by mass. .
以下に実施例を挙げて本発明を更に詳細に説明するが、本発明はこれらの実施例に限定されるものではない。 EXAMPLES The present invention will be described in more detail with reference to examples below, but the present invention is not limited to these examples.
（実施例１）
市販カレーパウダー２０ｇにＭＣＴオイル（日清オイリオグループ株式会社登録商標、中鎖脂肪酸油、以下同様）１００ｇを加え、抽出釜の中で掻き取り式の攪拌プロペラを使って十分に攪拌しながら加熱昇温し、１４０℃で３０分間温抽出を行った。抽出終了後、抽出釜の外部に冷却水を通し、４０℃まで冷却した後、９５容量％のエタノール２０００ｇを加え、室温にて３０分攪拌した後冷却し、固形分を濾別して香味抽出物２０５０ｇを得た。得られた香味抽出物はパウダー化した。
(Example 1)
Add 100 g of MCT oil (registered trademark of Nisshin OilliO Group Co., Ltd., medium-chain fatty acid oil, hereinafter the same) to 20 g of commercially available curry powder, and heat and raise while sufficiently stirring using a scraping stirring propeller in an extraction pot. It was warmed and hot extraction was performed at 140° C. for 30 minutes. After the extraction is completed, cooling water is passed through the outside of the extraction vessel, and after cooling to 40° C., 2000 g of 95% by volume ethanol is added, stirred at room temperature for 30 minutes, cooled, and the solid content is filtered to obtain 2050 g of flavor extract. got The resulting flavor extract was powdered.
（実施例２）
市販カレーパウダー２０ｇにＭＣＴオイル１００ｇを加え、抽出釜の中で掻き取り式の攪拌プロペラを使って十分に攪拌しながら加熱昇温し、１４０℃で３０分間温抽出を行った。抽出終了後、抽出釜の外部に冷却水を通し、４０℃まで冷却した後、７０容量％のエタノール２０００ｇを加え、室温にて３０分攪拌した後冷却し、固形分を濾別して香味抽出物２０５０ｇを得た。得られた香味抽出物はパウダー化した。
(Example 2)
100 g of MCT oil was added to 20 g of commercially available curry powder, and the mixture was heated to 140° C. for 30 minutes while being sufficiently stirred using a scraping stirring propeller in an extraction pot. After the extraction is completed, cooling water is passed through the outside of the extraction pot, and after cooling to 40° C., 2000 g of 70% by volume ethanol is added, stirred at room temperature for 30 minutes, cooled, and the solid content is filtered to obtain 2050 g of flavor extract. got The resulting flavor extract was powdered.
（実施例３）
市販カレーパウダー２０ｇにＭＣＴオイル１００ｇを加え、抽出釜の中で掻き取り式の攪拌プロペラを使って十分に攪拌しながら加熱昇温し、１４０℃で３０分間温抽出を行った。抽出終了後、抽出釜の外部に冷却水を通し、４０℃まで冷却した後、５０容量％のエタノール２０００ｇを加え、室温にて３０分攪拌した後冷却し、固形分を濾別して香味抽出物２０５０ｇを得た。得られた香味抽出物はパウダー化した。
(Example 3)
100 g of MCT oil was added to 20 g of commercially available curry powder, and the mixture was heated to 140° C. for 30 minutes while being sufficiently stirred with a scraping propeller in an extraction pot. After the extraction is completed, cooling water is passed through the outside of the extraction kettle, and after cooling to 40° C., 2000 g of 50% by volume ethanol is added, stirred at room temperature for 30 minutes, cooled, and the solid content is filtered to obtain 2050 g of flavor extract. got The resulting flavor extract was powdered.
（比較例１）
市販カレーパウダー２０ｇにＭＣＴオイル１００ｇを加え、抽出釜の中で掻き取り式の攪拌プロペラを使って十分に攪拌しながら加熱昇温し、１４０℃で３０分間温抽出を行った。抽出終了後、抽出釜の外部に冷却水を通し、４０℃まで冷却した後、４０容量％のエタノール２０００ｇを加え、室温にて３０分攪拌した後冷却し、固形分を濾別して抽出物２０５０ｇを得た。得られた抽出物はパウダー化した。
(Comparative example 1)
100 g of MCT oil was added to 20 g of commercially available curry powder, and the mixture was heated to 140° C. for 30 minutes while being sufficiently stirred using a scraping stirring propeller in an extraction pot. After completion of the extraction, cooling water is passed through the outside of the extraction vessel, and after cooling to 40° C., 2000 g of 40% by volume ethanol is added, stirred at room temperature for 30 minutes and then cooled. Obtained. The obtained extract was powdered.
（比較例２）
市販カレーパウダー２０ｇにＭＣＴオイル１００ｇを加え、抽出釜の中で掻き取り式の攪拌プロペラを使って十分に攪拌しながら加熱昇温し、１４０℃で３０分間温抽出を行った。抽出終了後、抽出釜の外部に冷却水を通し、４０℃まで冷却した後、２０容量％のエタノール２０００ｇを加え、室温にて３０分攪拌した後冷却し、固形分を濾別して抽出物２０５０ｇを得た。得られた抽出物はパウダー化した。
(Comparative example 2)
100 g of MCT oil was added to 20 g of commercially available curry powder, and the mixture was heated to 140° C. for 30 minutes while being sufficiently stirred using a scraping stirring propeller in an extraction pot. After the extraction is completed, cooling water is passed through the outside of the extraction kettle, and after cooling to 40° C., 2000 g of 20% by volume ethanol is added, stirred at room temperature for 30 minutes, cooled, and the solid content is filtered out to obtain 2050 g of the extract. Obtained. The obtained extract was powdered.
（比較例３）
市販カレーパウダー２０ｇにＭＣＴオイル１００ｇを加え、抽出釜の中で掻き取り式の攪拌プロペラを使って十分に攪拌しながら加熱昇温し、１４０℃で３０分間温抽出を行った。抽出終了後、抽出釜の外部に冷却水を通し、４０℃まで冷却した後、固形分を濾別して抽出物７０ｇを得た。得られた抽出物はパウダー化した。
(Comparative Example 3)
100 g of MCT oil was added to 20 g of commercially available curry powder, and the mixture was heated to 140° C. for 30 minutes while being sufficiently stirred using a scraping stirring propeller in an extraction pot. After the extraction was completed, cooling water was passed through the outside of the extraction pot, and after cooling to 40° C., the solid content was separated by filtration to obtain 70 g of an extract. The obtained extract was powdered.
（試験例１）
市販のカレールー１５０ｇに水８５０ｇを加えて調製したカレーベース１００ｇに対し、実施例１～３及び比較例１～３で得られた香味抽出物０．０３ｇを添加し、１２１℃で２０分間レトルト殺菌を行うことにより得られたカレーサンプルにつき、よく訓練されたパネル７名で官能評価を行った。評価は、香味抽出物無添加のカレーベースと比較したときのカレーの味（呈味）と香り（香気）について、表１に記載の５段階評価で行った。評価結果を表２に示す。
(Test example 1)
Add 0.03 g of the flavor extract obtained in Examples 1 to 3 and Comparative Examples 1 to 3 to 100 g of the curry base prepared by adding 850 g of water to 150 g of commercially available curry roux, and retort sterilize at 121 ° C. for 20 minutes. A sensory evaluation was performed by seven well-trained panelists on the curry samples obtained by performing the above. The taste (taste) and aroma (aroma) of the curry compared with the curry base to which no flavor extract was added were evaluated according to the 5-grade evaluation shown in Table 1. Table 2 shows the evaluation results.
表２に記載した通り、本発明の製造方法により得られた香味抽出物を添加したカレーサンプルは、香味抽出物無添加のカレーベースよりもカレーの香りと味が強くなり、第２段階の抽出に５０～７０容量％のエタノールを用いて得られた香味抽出物を添加した場合、より呈味の部分が強化された。また、第２段階の抽出に７０～９５容量％のエタノールを用いて得られた香味抽出物を添加した場合、より香気の部分が強化された。一方、第２段階の抽出に２０容量％のエタノールを用いて得られた抽出物を添加したカレーサンプルの味と香りは、無添加のカレーベースと変わらなかった。 As shown in Table 2, the curry sample added with the flavor extract obtained by the production method of the present invention has a stronger curry aroma and taste than the curry base without the addition of the flavor extract, and the second stage extraction When the flavor extract obtained by using 50 to 70% by volume of ethanol was added to , the taste was enhanced. In addition, when the flavor extract obtained by using 70 to 95% by volume of ethanol in the second stage extraction was added, the aroma part was further enhanced. On the other hand, the taste and aroma of the curry sample added with the extract obtained by using 20% by volume of ethanol in the second stage extraction did not differ from that of the additive-free curry base.
（実施例４）
市販のカカオマス３０ｇにＭＣＴオイル１００ｇを加え、抽出釜の中で掻き取り式の攪拌プロペラを使って十分に攪拌しながら加熱昇温し、１４０℃で３０分間温抽出を行った。抽出終了後、抽出釜の外部に冷却水を通し、４０℃まで冷却した後、９５容量％のエタノール２０００ｇを加え、室温にて３０分攪拌した後冷却し、固形分を濾別して香味抽出物２０５０ｇを得た。得られた香味抽出物はパウダー化した。
(Example 4)
100 g of MCT oil was added to 30 g of commercially available cacao mass, and the mixture was heated to 140° C. for 30 minutes while being sufficiently stirred using a scraping stirring propeller in an extraction pot. After the extraction is completed, cooling water is passed through the outside of the extraction vessel, and after cooling to 40° C., 2000 g of 95% by volume ethanol is added, stirred at room temperature for 30 minutes, cooled, and the solid content is filtered to obtain 2050 g of flavor extract. got The resulting flavor extract was powdered.
（実施例５）
市販のカカオマス３０ｇにＭＣＴオイル１００ｇを加え、抽出釜の中で掻き取り式の攪拌プロペラを使って十分に攪拌しながら加熱昇温し、１４０℃で３０分間温抽出を行った。抽出終了後、抽出釜の外部に冷却水を通し、４０℃まで冷却した後、７０容量％のエタノール２０００ｇを加え、室温にて３０分攪拌した後冷却し、固形分を濾別して香味抽出物２０５０ｇを得た。得られた香味抽出物はパウダー化した。
(Example 5)
100 g of MCT oil was added to 30 g of commercially available cacao mass, and the mixture was heated to 140° C. for 30 minutes while being sufficiently stirred using a scraping stirring propeller in an extraction pot. After the extraction is completed, cooling water is passed through the outside of the extraction pot, and after cooling to 40° C., 2000 g of 70% by volume ethanol is added, stirred at room temperature for 30 minutes, cooled, and the solid content is filtered to obtain 2050 g of flavor extract. got The resulting flavor extract was powdered.
（実施例６）
市販のカカオマス３０ｇにＭＣＴオイル１００ｇを加え、抽出釜の中で掻き取り式の攪拌プロペラを使って十分に攪拌しながら加熱昇温し、１４０℃で３０分間温抽出を行った。抽出終了後、抽出釜の外部に冷却水を通し、４０℃まで冷却した後、５０容量％のエタノール２０００ｇを加え、室温にて３０分攪拌した後冷却し、固形分を濾別して香味抽出物２０５０ｇを得た。得られた香味抽出物はパウダー化した。
(Example 6)
100 g of MCT oil was added to 30 g of commercially available cacao mass, and the mixture was heated to 140° C. for 30 minutes while being sufficiently stirred using a scraping stirring propeller in an extraction pot. After the extraction, cooling water is passed through the outside of the extraction kettle, and after cooling to 40° C., 2000 g of 50% by volume ethanol is added, stirred at room temperature for 30 minutes, cooled, solids are filtered out, and 2050 g of flavor extract is obtained. got The resulting flavor extract was powdered.
（比較例４）
市販カカオマス３０ｇにＭＣＴオイル１００ｇを加え、抽出釜の中で掻き取り式の攪拌プロペラを使って十分に攪拌しながら加熱昇温し、１４０℃で３０分間温抽出を行った。抽出終了後、抽出釜の外部に冷却水を通し、４０℃まで冷却した後、４０容量％のエタノール２０００ｇを加え、室温にて３０分攪拌した後冷却し、固形分を濾別して抽出物２０５０ｇを得た。得られた抽出物はパウダー化した。
(Comparative Example 4)
100 g of MCT oil was added to 30 g of commercially available cacao mass, and the mixture was heated to 140° C. for 30 minutes while being sufficiently stirred using a scraping stirring propeller in an extraction pot. After completion of the extraction, cooling water is passed through the outside of the extraction vessel, and after cooling to 40° C., 2000 g of 40% by volume ethanol is added, stirred at room temperature for 30 minutes and then cooled. Obtained. The obtained extract was powdered.
（比較例５）
市販のカカオマス３０ｇにＭＣＴオイル１００ｇを加え、抽出釜の中で掻き取り式の攪拌プロペラを使って十分に攪拌しながら加熱昇温し、１４０℃で３０分間温抽出を行った。抽出終了後、抽出釜の外部に冷却水を通し、４０℃まで冷却した後、２０容量％のエタノール２０００ｇを加え、室温にて３０分攪拌した後冷却し、固形分を濾別して抽出物２０５０ｇを得た。得られた抽出物はパウダー化した。
(Comparative Example 5)
100 g of MCT oil was added to 30 g of commercially available cacao mass, and the mixture was heated to 140° C. for 30 minutes while being sufficiently stirred using a scraping stirring propeller in an extraction pot. After completion of the extraction, cooling water is passed through the outside of the extraction vessel and cooled to 40° C., 2000 g of 20% by volume ethanol is added, the mixture is stirred at room temperature for 30 minutes and then cooled, and the solid content is filtered out to obtain 2050 g of the extract. Obtained. The obtained extract was powdered.
（比較例６）
市販のカカオマス３０ｇにＭＣＴオイル１００ｇを加え、抽出釜の中で掻き取り式の攪拌プロペラを使って十分に攪拌しながら加熱昇温し、８０℃で９０分間抽出を行った。抽出終了後、抽出釜のジャケットに冷却水を通し、４０℃まで冷却した後、固形分を濾別して抽出物７０ｇを得た。得られた抽出物はパウダー化した。
(Comparative Example 6)
100 g of MCT oil was added to 30 g of commercially available cacao mass, and the mixture was heated to 80° C. for 90 minutes while being sufficiently stirred using a scraping stirring propeller in an extraction pot. After the extraction was completed, cooling water was passed through the jacket of the extraction pot, and after cooling to 40° C., the solid content was separated by filtration to obtain 70 g of extract. The obtained extract was powdered.
（試験例２）
市販のコーヒー飲料又はココア飲料に対し、実施例４～６及び比較例４～６で得られた香味抽出物０．５ｇを添加してそれぞれ得られた飲料サンプルにつき、よく訓練されたパネル７名で官能評価を行った。評価は、香味抽出物無添加のコーヒー飲料又はココア飲料と比較したときの味（呈味）と香り（香気）について、表１に記載の５段階評価で行った。評価結果を表３に示す。
(Test example 2)
7 well-trained panels for beverage samples obtained by adding 0.5 g of the flavor extracts obtained in Examples 4-6 and Comparative Examples 4-6 to commercial coffee or cocoa beverages, respectively. A sensory evaluation was performed. Taste (taste) and aroma (aroma) when compared with flavor extract-free coffee beverages or cocoa beverages were evaluated according to the 5-grade evaluation shown in Table 1. Table 3 shows the evaluation results.
表３に記載した通り、本発明の製造方法により得られた香味抽出物を添加した各飲料サンプルは、香味抽出物無添加のコーヒー飲料又はココア飲料よりも香りや味が強くなり、第２段階の抽出に５０～７０容量％のエタノールを用いて得られた香味抽出物を添加した場合、より呈味の部分が強化された。また、第２段階の抽出に７０～９５容量％のエタノールを用いて得られた香味抽出物を添加した場合、より香気の部分が強化された。一方、２０容量％のエタノールを用いて得られた香味抽出物を添加した飲料サンプルの味と香りは、無添加のコーヒー飲料又はココア飲料と変わらなかった。 As shown in Table 3, each beverage sample to which the flavor extract obtained by the production method of the present invention was added has a stronger aroma and taste than the flavor extract-free coffee beverage or cocoa beverage. When the flavor extract obtained by using 50 to 70% by volume of ethanol was added to the extraction, the taste was enhanced. In addition, when the flavor extract obtained by using 70 to 95% by volume of ethanol in the second stage extraction was added, the aroma part was further enhanced. On the other hand, the taste and aroma of the flavor extract-added beverage sample obtained using 20% by volume of ethanol did not differ from that of the additive-free coffee beverage or cocoa beverage.
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| JP2010029083A (en) * | 2008-07-28 | 2010-02-12 | Soda Aromatic Co Ltd | Method for producing flavor extract |
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| JP2008237155A (en) * | 2007-03-28 | 2008-10-09 | Shiono Koryo Kk | Flavor/taste-improving agent, and food and drink containing the same |
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