JP4488790B2 - Retort odor remover and food and drink - Google Patents
Retort odor remover and food and drink Download PDFInfo
- Publication number
- JP4488790B2 JP4488790B2 JP2004146851A JP2004146851A JP4488790B2 JP 4488790 B2 JP4488790 B2 JP 4488790B2 JP 2004146851 A JP2004146851 A JP 2004146851A JP 2004146851 A JP2004146851 A JP 2004146851A JP 4488790 B2 JP4488790 B2 JP 4488790B2
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- Prior art keywords
- pandanus
- retort
- genus
- food
- 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.)
- Expired - Lifetime
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Description
本発明は、缶詰やレトルトパウチ食品などの密閉系で加圧加熱殺菌処理した食品のレトルト臭を低減又は除去でき、しかも、食品本来の味や香りなどの風味と色調を活かして保持することのできるレトルト臭除去剤及び該レトルト臭除去剤を添加してなる飲食物に関する。 The present invention can reduce or eliminate the retort odor of food that has been subjected to heat and pressure sterilization treatment in a closed system such as canned or retort pouch foods, and can retain and retain the flavor and color tone of the original taste and aroma of the food. The present invention relates to a retort odor remover that can be produced and foods and drinks to which the retort odor remover is added.
近年、調理の簡便化への需要に応えてさまざまな缶詰やレトルトパウチ食品が市場に出回っている。調理済みの食品を常温流通させる場合、微生物の増殖を制御する方法としてレトルト装置で加圧加熱殺菌処理（レトルト殺菌処理）をすることは必須である。
前記レトルト殺菌法は、食品を耐熱性容器に充填密封し、レトルト層の温度を蒸気又は熱水などにより１２０℃程度にまで上昇させて殺菌処理する方法である。
このようなレトルト殺菌処理を施すと、食品の保存性を良好なものとすることができるが、独特なレトルト臭が発生してしまうという問題がある。
In recent years, various canned and retort pouch foods have been put on the market in response to the demand for simplified cooking. When circulating cooked food at room temperature, it is essential to perform pressure heat sterilization (retort sterilization) with a retort device as a method for controlling the growth of microorganisms.
The retort sterilization method is a method in which food is filled and sealed in a heat-resistant container, and the temperature of the retort layer is increased to about 120 ° C. with steam or hot water to perform sterilization.
When such a retort sterilization treatment is performed, the preservability of food can be improved, but there is a problem that a unique retort odor is generated.
そこで、前記レトルト臭の発生を抑制するため、種々の方法が提案されている。例えば、緑茶抽出液中にサイクロデキストリンを添加する方法（特許文献１参照）、食品にサイクロデキストリンと、植物蛋白加水分解物（ＨＶＰ）、又は動物蛋白加水分解物（ＨＡＰ）を添加する方法（特許文献２参照）、食品に濃口生醤油及び薄口生醤油の少なくともいずれかを添加する方法（特許文献３参照）、食品に風味油を添加する方法（特許文献４参照）、等が提案されている。 Therefore, various methods have been proposed to suppress the generation of the retort odor. For example, a method of adding cyclodextrin to green tea extract (see Patent Document 1), a method of adding cyclodextrin and plant protein hydrolyzate (HVP) or animal protein hydrolyzate (HAP) to food (patent) Reference 2), a method of adding at least one of concentrated raw soy sauce and thin raw soy sauce to food (see Patent Document 3), a method of adding flavor oil to food (see Patent Document 4), and the like have been proposed. .
しかしながら、これら添加物を食品に添加すると、食品本来の味や香りなどの風味、色調に悪影響を及ぼしてしまい、また、使用できる食品が限られてしまうという問題がある。 However, when these additives are added to food, there is a problem in that the flavor and color tone such as the original taste and aroma of food are adversely affected, and usable foods are limited.
本発明は、かかる現状に鑑みてなされたものであり、従来における前記諸問題を解決し、以下の目的を達成することを課題とする。即ち、本発明は、缶詰やレトルトパウチ食品などの密閉系でレトルト殺菌処理した食品におけるレトルト臭を簡便に低減又は除去することができ、食品本来の味や香り、風味、色調等を保持することができるレトルト臭除去剤及び該レトルト臭除去剤を添加した飲食物を提供することを目的とする。 This invention is made | formed in view of this present condition, and makes it a subject to solve the said various problems in the past and to achieve the following objectives. That is, the present invention can easily reduce or remove the retort odor in foods that have been retort sterilized in a closed system such as canned or retort pouch foods, and retain the original taste, aroma, flavor, color, etc. of the food. It aims at providing the food and drink which added the retort odor removal agent which can be used, and this retort odor removal agent.
前記課題を解決するため、本発明者らが鋭意検討を重ねた結果、以下の知見を得た。即ち、食品にタコノキ科タコノキ属植物の抽出物を添加することによって、意外にも、レトルト殺菌処理により発生する不快なレトルト臭を低減又は除去することができ、食品本来の風味、色調などを保持できるという知見である。 In order to solve the above-mentioned problems, the present inventors have made extensive studies and as a result, obtained the following knowledge. That is, by adding an extract of the genus Taconoki family to the food, surprisingly, the unpleasant retort odor generated by the retort sterilization treatment can be reduced or eliminated, and the original flavor and color tone of the food are maintained. It is a knowledge that it can be done.
本発明は、本発明者らの前記知見に基づくものであり、前記課題を解決するための手段としては、以下の通りである。即ち、
＜１＞ タコノキ科タコノキ属植物の抽出物を含有してなることを特徴とするレトルト臭除去剤である。
＜２＞ タコノキ科タコノキ属植物が、パンダヌス・アマリリフォリウス（Ｐａｎｄａｎｕｓ ａｍａｒｙｌｌｉｆｏｌｉｕｓ Ｒｏｘｂ．）、パンダヌス・アンダマネンジウム（Ｐａｎｄａｎｕｓ ａｎｄａｍａｎｅｎｓｉｕｍ ｋｕｒｚ．）、パンダヌス・ボニネンシス（Ｐａｎｄａｎｕｓ ｂｏｎｉｎｅｎｓｉｓ Ｗｅｂｅｒ）、パンダヌス・コノイデア（Ｐａｎｄａｎｕｓ ｃｏｎｏｉｄｅａ Ｌａｍｃｋ）、パンダヌス・エデュリス（Ｐａｎｄａｎｕｓ ｅｄｕｌｉｓ Ｔｈｏｕａｒｓ．）、パンダヌス・カフー（Ｐａｎｄａｎｕｓ ｋａｆｕ Ｍａｒｔ．）、パンダヌス・オードラス（Ｐａｎｄａｎｕｓ ｏｄｏｒｕｓ Ｒｌｄｌ．）及びパンダヌス・アティリス（Ｐａｎｄａｎｕｓ ｕｔｉｌｉｓ Ｂｏｒｙ．）から選択される少なくとも１種である前記＜１＞に記載のレトルト臭除去剤である。
＜３＞ タコノキ科タコノキ属植物が、パンダヌス・アマリリフォリウス（Ｐａｎｄａｎｕｓ ａｍａｒｙｌｌｉｆｏｌｉｕｓ Ｒｏｘｂ．）及びパンダヌス・オードラス（Ｐａｎｄａｎｕｓ ｏｄｏｒｕｓ Ｒｌｄｌ．）のいずれかである前記＜２＞に記載のレトルト臭除去剤である。
The present invention is based on the above findings of the present inventors, and means for solving the above problems are as follows. That is,
<1> A retort odor remover characterized by containing an extract of the genus Taconoki family.
<2> The plant of the genus Taconocaceae is Pandanus amaryllifolios Roxb., Pandanus andamanisium kunz., Pandanus bundensis ), Pandanus edulis Thouars., Pandanus kafu Mart., Pandanus odorus Rldl., And Pandanus atilis B. The serial is a retort odor removal agent according to <1>.
<3> The retort odor removing agent according to <2>, wherein the plant belonging to the genus Taconokiaceae is any one of Pandanus amaryllifoius Roxb. And Pandanus odorus Rldl.
なお、タコノキ科タコノキ属植物の抽出物は、皮膚に対して美白及び美肌作用を有することは知られている（特開２００２−１２１１１０号公報）が、食品のレトルト臭を除去し、食品本来の自然な風味を活かせるという作用を有することについては全く知られておらず、このことは本発明者らの新知見である。 In addition, it is known that the extract of the genus Taconoki family has whitening and skin beautifying effects on the skin (Japanese Patent Laid-Open No. 2002-121110), but it removes the retort odor of the food, It is not known at all that it has the effect of making use of natural flavors, which is a new finding of the present inventors.
本発明によると、従来における諸問題を解決でき、缶詰やレトルトパウチ食品などの密閉系でレトルト殺菌処理した際に生じるレトルト臭を簡便かつ効率よく除去又は低減することができ、食品本来の味や香り、風味、色調等を保持することができるレトルト臭除去剤及び該レトルト臭除去剤を添加してなる飲食物を提供できる。 According to the present invention, conventional problems can be solved, and the retort odor generated when retort sterilization treatment in a closed system such as canned or retort pouch foods can be easily or efficiently removed or reduced. It is possible to provide a retort odor remover capable of maintaining aroma, flavor, color tone, and the like and a food or drink obtained by adding the retort odor remover.
（レトルト臭除去剤）
本発明のレトルト臭除去剤は、タコノキ科タコノキ属植物の抽出物を含有してなり、更に必要に応じて、その他の成分を含有してなる。
(Retort odor remover)
The retort odor remover of the present invention contains an extract of the genus Taconoki family, and further contains other components as necessary.
前記タコノキ科タコノキ属植物は、別名バイトーイとも呼ばれ、幹の途中から出てくるたくさんの気根（幹の途中から下に向かって伸び地面に潜って幹をしっかりと支える根を意味する）が、タコの足のように見えることから名付けられている。世界中で６５０種ほどが分布しており、原産地では防風林や防潮樹として利用されている。タコノキ属植物の葉は、細長くて縁や葉の裏に鋭いとげが上向きに生える品種が多く、葉の色は白や黄色の斑の入るものもあり、品種によって大きさはまちまちであるが、一般に育てられる限界は３ｍくらいである。 The plant of the genus Taconoki family is also called Baitoi, and many air roots that come out from the middle of the trunk (meaning roots that extend from the middle of the trunk down and dive into the ground to firmly support the trunk) It is named because it looks like an octopus foot. Around 650 species are distributed all over the world, and are used as windbreak and tide trees in the country of origin. There are many varieties of leaves of the genus Taconoki that are elongated and have sharp thorns that grow upward on the edges and the back of the leaves, and some of the leaves have white or yellow spots, and the size varies depending on the variety. Generally, the limit that can be raised is about 3m.
前記タコノキ科タコノキ属植物としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、パンダヌス・アマリリフォリウス（Ｐａｎｄａｎｕｓ ａｍａｒｙｌｌｉｆｏｌｉｕｓ Ｒｏｘｂ．）、パンダヌス・アンダマネンジウム（Ｐａｎｄａｎｕｓ ａｎｄａｍａｎｅｎｓｉｕｍ ｋｕｒｚ．）、パンダヌス・ボニネンシス（Ｐａｎｄａｎｕｓ ｂｏｎｉｎｅｎｓｉｓ Ｗｅｂｅｒ）、パンダヌス・コノイデア（Ｐａｎｄａｎｕｓ ｃｏｎｏｉｄｅａ Ｌａｍｃｋ）、パンダヌス・エデュリス（Ｐａｎｄａｎｕｓ ｅｄｕｌｉｓ Ｔｈｏｕａｒｓ．）、パンダヌス・カフー（Ｐａｎｄａｎｕｓ ｋａｆｕ Ｍａｒｔ．）、パンダヌス・オードラス（Ｐａｎｄａｎｕｓ ｏｄｏｒｕｓ Ｒｌｄｌ．）及びパンダヌス・アティリス（Ｐａｎｄａｎｕｓ ｕｔｉｌｉｓ Ｂｏｒｙ．）から選択される少なくとも１種が挙げられ、これらの中でも、パンダヌス・アマリリフォリウス（Ｐａｎｄａｎｕｓ ａｍａｒｙｌｌｉｆｏｌｉｕｓ Ｒｏｘｂ．）、パンダヌス・オードラス（Ｐａｎｄａｎｕｓ ｏｄｏｒｕｓ Ｒｌｄｌ．）が特に好ましい。これらは、１種単独で使用してもよいし、２種以上を併用してもよい。 There is no restriction | limiting in particular as said Taconaceae genus Taconoki plant, According to the objective, it can select suitably, For example, Pandanus amaryllifoius Roxb., Pandanus andamanenium Kurz. , Pandanus boninensis Weber, Pandanus conoidea Lamck, Pandanus edusus doraus P., Pandanus danus d.・ Atiris (Pa at least one selected from the group consisting of ndanus utilis Bory.), and among them, Pandanus amarylifolios Roxb. and Pandanus odorus Rldl. are particularly preferable. These may be used individually by 1 type and may use 2 or more types together.
前記タコノキ科タコノキ属植物の抽出原料としては、全草、葉、茎、根、種子などの植物体の適宜な部分が用いられ、これらの中でも、葉が好適である。
前記タコノキ科タコノキ属植物の抽出物は、上記タコノキ科タコノキ属植物の抽出原料を用いて、植物の抽出に一般に用いられている抽出方法により得ることができる。例えば、タコノキ科タコノキ属植物の葉を生のまま又は乾燥した後、そのまま又は粗砕機を用い粉砕して溶媒抽出に供することにより得ることができる。抽出に用いる溶媒としては、水、親水性有機溶媒、及びこれらの混合溶媒のいずれかを室温乃至は溶媒の沸点程度の温度で用いることが好ましい。
Appropriate parts of the plant body such as whole grass, leaves, stems, roots, seeds and the like are used as the raw material for extracting the plant of the genus Taconaceae, among which leaves are preferable.
The extract of the genus Taconaceae can be obtained by an extraction method generally used for the extraction of plants using the above-mentioned raw material for the extraction of the genus Octopus. For example, it can be obtained by leaving the leaves of the genus Taconyaceae plants raw or dried, and then pulverizing them as they are or using a crusher and subjecting them to solvent extraction. As a solvent used for extraction, it is preferable to use any one of water, a hydrophilic organic solvent, and a mixed solvent thereof at room temperature or a temperature about the boiling point of the solvent.
前記タコノキ属植物の抽出処理としては、特に制限はなく、公知の方法の中から目的に応じて適宜選択することができ、例えば、水、親水性有機溶媒、又はこれらの混合溶媒を室温乃至は溶媒の沸点以下の温度で抽出することが好ましい。 There is no restriction | limiting in particular as an extraction process of the said genus Taconoki plant, According to the objective, it can select suitably according to the objective, for example, water, a hydrophilic organic solvent, or these mixed solvents are room temperature thru | or It is preferable to extract at a temperature below the boiling point of the solvent.
前記水としては、例えば、純水、水道水、井戸水、鉱泉水、鉱水、温泉水、湧水、淡水等の他、これらに各種処理を施したものが含まれる。水に施す処理としては、例えば、精製、加熱、殺菌、ろ過、イオン交換、浸透圧の調整、緩衝化等が含まれる。従って、本発明において抽出溶媒として使用し得る水には、精製水、熱水、イオン交換水、生理食塩水、リン酸緩衝液、リン酸緩衝生理食塩水等も含まれる。 Examples of the water include pure water, tap water, well water, mineral spring water, mineral water, hot spring water, spring water, fresh water, and the like, and water subjected to various treatments. Examples of the treatment applied to water include purification, heating, sterilization, filtration, ion exchange, adjustment of osmotic pressure, buffering, and the like. Therefore, the water that can be used as the extraction solvent in the present invention includes purified water, hot water, ion-exchanged water, physiological saline, phosphate buffer, phosphate buffered saline, and the like.
前記親水性有機溶媒としては、例えば、メタノール、エタノール、プロピルアルコール、イソプロピルアルコール等の炭素数１〜５の低級アルコール；アセトン、メチルエチルケトン等の低級脂肪族ケトン；１，３−ブチレングリコール、プロピレングリコール、グリセリン等の炭素数２〜５の多価アルコールなどが挙げられ、これら親水性有機溶媒と水との混合溶媒などを用いることができる。なお、水と親水性有機溶媒との混合系溶媒を使用する場合には、前記低級アルコールの場合には、水１０質量部に対して低級アルコール１〜９０質量部が好ましい。前記低級脂肪族ケトンの場合には、水１０質量部に対して低級脂肪族ケトン１〜４０質量部が好ましい。前記多価アルコールの場合には、水１０質量部に対して多価アルコール１〜９０質量部が好ましい。 Examples of the hydrophilic organic solvent include lower alcohols having 1 to 5 carbon atoms such as methanol, ethanol, propyl alcohol, and isopropyl alcohol; lower aliphatic ketones such as acetone and methyl ethyl ketone; 1,3-butylene glycol, propylene glycol, Examples thereof include polyhydric alcohols having 2 to 5 carbon atoms such as glycerin, and a mixed solvent of these hydrophilic organic solvents and water can be used. In addition, when using the mixed solvent of water and a hydrophilic organic solvent, in the case of the said lower alcohol, 1-90 mass parts of lower alcohol is preferable with respect to 10 mass parts of water. In the case of the lower aliphatic ketone, 1 to 40 parts by mass of the lower aliphatic ketone is preferable with respect to 10 parts by mass of water. In the case of the said polyhydric alcohol, 1-90 mass parts of polyhydric alcohol is preferable with respect to 10 mass parts of water.
本発明において、抽出原料であるタコノキ属植物から有効成分を抽出するにあたって特殊な抽出方法を採用する必要はなく、室温又は還流加熱下で、任意の装置を用いて抽出することができる。
具体的には、抽出溶媒を満たした処理槽に前記タコノキ属植物の抽出原料を投入し、必要に応じて時々攪拌しながら、３０分〜２時間静置して可溶性成分を溶出した後、ろ過して固形物を除去し、得られた抽出液から抽出溶媒を留去し、乾燥することにより抽出物が得られる。抽出溶媒量は通常、抽出原料の５〜１５倍量（質量比）であり、抽出条件は、抽出溶媒として水を用いた場合には、通常５０〜９５℃にて１〜４時間程度である。また、抽出溶媒として水とエタノールとの混合溶媒を用いた場合には、通常４０〜８０℃にて３０分〜４時間程度である。
得られたタコノキ属植物の抽出液は、特有の臭い、色調などを抑制する目的で、該抽出液の希釈液若しくは濃縮液、該抽出液の乾燥物、又はこれらの粗精製物若しくは精製物を得るために、常法に従って希釈、濃縮、乾燥、精製等の処理を施してもよい。前記精製処理としては、例えば、薬品賦活炭、水蒸気賦活炭などの粉末活性炭を抽出液１００質量部に対し１０〜３０質量部添加して行うことができる。
In the present invention, it is not necessary to employ a special extraction method for extracting an active ingredient from the plant of the genus Taconium, which is an extraction raw material, and the extraction can be performed using an arbitrary apparatus at room temperature or under reflux heating.
Specifically, the extraction material of the genus Taconoki plant is put into a treatment tank filled with an extraction solvent, and is allowed to stand for 30 minutes to 2 hours with occasional stirring as necessary to elute soluble components, followed by filtration. Then, the solid matter is removed, the extraction solvent is distilled off from the obtained extract, and the extract is obtained by drying. The amount of the extraction solvent is usually 5 to 15 times the mass of the extraction raw material (mass ratio), and the extraction conditions are usually about 1 to 4 hours at 50 to 95 ° C. when water is used as the extraction solvent. . When a mixed solvent of water and ethanol is used as the extraction solvent, it is usually about 30 minutes to 4 hours at 40 to 80 ° C.
The obtained extract of the plant of the genus Taconoki is used to dilute or concentrate the extract, dry the extract, or a crude or purified product thereof for the purpose of suppressing the characteristic odor, color, etc. In order to obtain, treatments such as dilution, concentration, drying, and purification may be performed according to a conventional method. As said refinement | purification process, 10-30 mass parts of powder activated carbon, such as chemical activated charcoal and steam activated charcoal, can be added with respect to 100 mass parts of extract liquids, for example.
得られたタコノキ属植物の抽出液はそのままでもレトルト臭除去剤として使用することができるが、濃縮液又はその乾燥物としたものの方が利用しやすい。
前記レトルト臭除去剤には、本発明の目的及び効果を損なわない範囲で、更に必要に応じて、界面活性剤、水溶性溶剤、色素、アルカリ剤、キレート剤、防腐剤、香料、などの任意の成分を配合することができる。
The obtained extract of the genus Taconoki can be used as it is as a retort odor remover, but a concentrated solution or a dried product thereof is easier to use.
The retort odor remover is an optional agent such as a surfactant, a water-soluble solvent, a dye, an alkali agent, a chelating agent, a preservative, and a fragrance, as long as the object and effect of the present invention are not impaired. These components can be blended.
前記界面活性剤としては、例えば、アニオン活性剤、ノニオン活性剤、カチオン活性剤、両性活性剤などが挙げられる。前記水溶性溶剤としては、例えば、エタノール、ポリエチレングリコール、アルキレングリコールなどが挙げられる。前記色素としては、例えば、カラーインデックスに記載の染料及び顔料などが挙げられる。前記アルカリ剤としては、例えば、モノエタノールアミン、ジエタノールアミン、トリエタノールアミンなどが挙げられる。前記キレート剤としては、例えば、ＥＤＴＡ、クエン酸、ヒドロキシエタンジホスホン酸又はその塩、などが挙げられる。
また、本発明のタコノキ属植物の抽出物は、粉末、顆粒、キューブ、ペースト、液体などいずれの形態でも良く、製剤化に際しては、必要に応じて更に分散剤、賦形剤等の任意の助剤を配合することができる。
前記任意の助剤としては、例えば、ブドウ糖、果糖、ショ糖、デキストリン、デンプン等の糖類；ゼラチン、大豆タンパク、トウモロコシタンパク等のタンパク質；アラニン、グルタミン、イソロイシン等のアミノ酸；セルロース、カルボキシメチルセルロース、アラビアゴム末等の多糖類；大豆油、菜種油、中鎖脂肪酸トリグリセリド等の油脂類などが挙げられる。
Examples of the surfactant include an anionic active agent, a nonionic active agent, a cationic active agent, and an amphoteric active agent. Examples of the water-soluble solvent include ethanol, polyethylene glycol, and alkylene glycol. Examples of the pigment include dyes and pigments described in the color index. Examples of the alkali agent include monoethanolamine, diethanolamine, and triethanolamine. Examples of the chelating agent include EDTA, citric acid, hydroxyethane diphosphonic acid or a salt thereof.
In addition, the extract of the genus Pleurotus of the present invention may be in any form such as powder, granule, cube, paste, liquid, etc., and in the formulation, if necessary, further aids such as a dispersant, an excipient and the like may be added. An agent can be blended.
Examples of the optional auxiliaries include sugars such as glucose, fructose, sucrose, dextrin and starch; proteins such as gelatin, soybean protein and corn protein; amino acids such as alanine, glutamine and isoleucine; cellulose, carboxymethylcellulose and arabic Polysaccharides such as rubber powder; oils and fats such as soybean oil, rapeseed oil, and medium chain fatty acid triglycerides.
本発明のレトルト臭除去剤は、缶詰やレトルトパウチ食品などの密閉系で加圧加熱殺菌処理した食品のレトルト臭を低減又は除去でき、しかも、食品本来の味や香りなどの風味と色調を活かして保持することのでき、以下の飲食物に好適に添加することができる。 The retort odor remover of the present invention can reduce or eliminate the retort odor of food that has been subjected to pressure and heat sterilization treatment in a closed system such as canned and retort pouch foods, and also makes use of the flavor and color tone of the food's original taste and aroma. And can be suitably added to the following foods and drinks.
（飲食物）
本発明の飲食物は、前記本発明のレトルト臭除去剤を飲食物に添加してなり、更に必要に応じてその他の成分を含有してなる。
なお、前記本発明のレトルト臭除去剤は飲食物の製造工程の任意の段階で、過度の旨味を付与しない範囲で添加される。
(Food)
The food / beverage of this invention adds the retort odor removal agent of this invention to food / beverage, and contains another component as needed.
In addition, the retort odor removal agent of the present invention is added in a range that does not impart excessive umami at any stage of the production process of food and drink.
前記添加対象である飲食物としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、清涼飲料、炭酸飲料、栄養飲料、果実飲料、乳酸飲料等の飲料(これらの飲料の濃縮原液及び調整用粉末を含む)；アイスクリーム、アイスシャーベット、かき氷等の冷菓；そば、うどん、はるさめ、ぎょうざの皮、しゅうまいの皮、中華麺、即席麺等の麺類；飴、キャンディー、ガム、チョコレート、錠菓、スナック菓子、ビスケット、ゼリー、ジャム、クリーム、焼き菓子等の菓子類；かまぼこ、ハム、ソーセージ等の水産・畜産加工食品；加工乳、発酵乳等の乳製品；サラダ油、てんぷら油、マーガリン、マヨネーズ、ショートニング、ホイップクリーム、ドレッシング等の油脂及び油脂加工食品；缶詰；ソース、たれ等の調味料；種々の形態の健康・栄養補助食品；その他スープ、シチュー、サラダ、惣菜、漬物などが挙げられる。これらの中でも、缶詰やレトルトパウチ食品等のレトルト殺菌処理が施されるものが特に好ましい。 The food and drink to be added is not particularly limited and can be appropriately selected according to the purpose.For example, beverages such as soft drinks, carbonated drinks, nutritional drinks, fruit drinks, and lactic acid drinks (of these drinks) Ice cream, ice sherbet, shaved ice, etc .; noodles such as buckwheat, udon, harsame, gyoza skin, sukimai skin, Chinese noodles, instant noodles; candy, candy, gum, Chocolate, tablet confectionery, snack confectionery, biscuits, jelly, jam, cream, baked confectionery, etc .; fishery and livestock processed foods such as kamaboko, ham, sausage; dairy products such as processed milk, fermented milk; salad oil, tempura oil, Fats and oils processed foods such as margarine, mayonnaise, shortening, whipped cream, dressing; canned foods; seasonings such as sauces and sauces; People in the form of health and nutritional supplements; other soups, stews, salads, prepared foods, such as pickles and the like. Among these, those that are subjected to retort sterilization treatment such as canned and retort pouch foods are particularly preferable.
前記その他の成分としては、前記飲食物を製造するに当たって、通常用いられる補助的原料又は添加物、などが挙げられる。
前記原料又は添加物としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、ブドウ糖、果糖、ショ糖、マルトース、ソルビトール、ステビオサイド、ルブソサイド、コーンシロップ、乳糖、クエン酸、酒石酸、リンゴ酸、コハク酸、乳酸、Ｌ−アスコルビン酸、ｄｌ−α−トコフェロール、エリソルビン酸ナトリウム、グリセリン、プロピレングリコール、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、アラビアガム、カラギーナン、カゼイン、ゼラチン、ペクチン、寒天、ビタミンＢ類、ニコチン酸アミド、パントテン酸カルシウム、アミノ酸類、カルシウム塩類、色素、香料、保存剤、などが挙げられる。
Examples of the other components include auxiliary materials or additives that are usually used in producing the food and drink.
The raw material or additive is not particularly limited and may be appropriately selected depending on the intended purpose. For example, glucose, fructose, sucrose, maltose, sorbitol, stevioside, rubusoside, corn syrup, lactose, citric acid, tartaric acid , Malic acid, succinic acid, lactic acid, L-ascorbic acid, dl-α-tocopherol, sodium erythorbate, glycerin, propylene glycol, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, gum arabic, Examples include carrageenan, casein, gelatin, pectin, agar, vitamin Bs, nicotinic acid amide, calcium pantothenate, amino acids, calcium salts, pigments, fragrances, preservatives, and the like.
本発明のタコノキ科タコノキ属植物の抽出物の飲食物に対する添加量は、添加する飲食物の種類に応じて異なり一概に規定することはできないが、タコノキ属植物の抽出物として飲食物全体の０．０１〜１０質量％が好ましい。前記タコノキ属植物の抽出物を上記範囲で添加することによって、マスキング剤の役目を果たし、食品本来の味や香り等の風味を全く損なうことなく、レトルト臭を効果的に除去することができる。 The added amount of the extract of the genus Taconoki plant of the present invention with respect to food and drink varies depending on the type of food and drink to be added, and cannot be unconditionally defined. 0.01 to 10% by mass is preferable. By adding the extract of the genus Taconoki within the above range, it acts as a masking agent, and the retort odor can be effectively removed without impairing the original taste or aroma of food.
以下、本発明の実施例について説明するが、本発明はこれら実施例に何ら限定されるものではない。 Examples of the present invention will be described below, but the present invention is not limited to these examples.
（製造例１−１）
パンダヌス・オードラス（Ｐａｎｄａｎｕｓ ｏｄｏｒｕｓ Ｒｌｄｌ．）の乾燥地上部２０ｇを１リットルの３０質量％エタノールに浸漬し、２時間還流下に加熱した。次いで、濾過して残渣を再び１リットルの３０質量％エタノールで同様に処理した。上記２回の処理により得られた抽出液を合わせて減圧下に濃縮し、６ｇのパンダヌス・オードラスの３０質量％エタノール抽出物を得た（収率３０％）。
(Production Example 1-1)
20 g of the above-ground dry portion of Pandanus odorus Rldl. Was immersed in 1 liter of 30% by mass ethanol and heated under reflux for 2 hours. It was then filtered and the residue treated again with 1 liter of 30% by weight ethanol. The extracts obtained by the above two treatments were combined and concentrated under reduced pressure to obtain 6 g of 30% by mass ethanol extract of Pandanus odorus (yield 30%).
（製造例１−２）
パンダヌス・オードラス（Ｐａｎｄａｎｕｓ ｏｄｏｒｕｓ Ｒｌｄｌ．）の乾燥地上部２０ｇを１リットルの５０質量％エタノールに浸漬し、２時間還流下に加熱した。次いで、濾過して残渣を再び１リットルの５０質量％エタノールで同様に処理した。上記２回の処理により得られた抽出液を合わせて減圧下に濃縮し、４．５ｇのパンダヌス・オードラスの５０質量％エタノール抽出物を得た（収率２２．５％）。
(Production Example 1-2)
20 g of the above-ground dry portion of Pandanus odorus Rldl. Was immersed in 1 liter of 50 mass% ethanol and heated under reflux for 2 hours. It was then filtered and the residue treated again with 1 liter of 50% by weight ethanol. The extracts obtained by the above two treatments were combined and concentrated under reduced pressure to obtain 4.5 g of a 50 mass% ethanol extract of Pandanus odorus (yield 22.5%).
（製造例１−３）
パンダヌス・オードラス（Ｐａｎｄａｎｕｓ ｏｄｏｒｕｓ Ｒｌｄｌ．）の乾燥地上部２０ｇを１リットルの８０質量％エタノールに浸漬し、２時間還流下に加熱した。次いで、濾過して残渣を再び１リットルの８０質量％エタノールで同様に処理した。上記２回の処理により得られた抽出液を合わせて減圧下に濃縮し、４ｇのパンダヌス・オードラスの８０質量％エタノール抽出物を得た（収率２０％）。
(Production Example 1-3)
20 g of the above-ground dry portion of Pandanus odorus Rldl. Was immersed in 1 liter of 80% by mass ethanol and heated under reflux for 2 hours. It was then filtered and the residue treated again with 1 liter of 80% by weight ethanol. The extracts obtained by the above two treatments were combined and concentrated under reduced pressure to obtain 4 g of an 80 mass% ethanol extract of Pandanus odorus (yield 20%).
（製造例１−４）
パンダヌス・オードラス（Ｐａｎｄａｎｕｓ ｏｄｏｒｕｓ Ｒｌｄｌ．）の乾燥地上部２０ｇを１リットルの９９質量％エタノールに浸漬し、２時間還流下に加熱した。次いで、濾過して残渣を再び１リットルの９９質量％エタノールで同様に処理した。上記２回の処理により得られた抽出液を合わせて減圧下に濃縮し、３．５ｇのパンダヌス・オードラスの９９質量％エタノール抽出物を得た（収率１７．５％）。
(Production Example 1-4)
20 g of the above-ground dry portion of Pandanus odorus Rldl. Was immersed in 1 liter of 99% by mass ethanol and heated under reflux for 2 hours. It was then filtered and the residue treated again with 1 liter of 99% by weight ethanol. The extracts obtained by the above two treatments were combined and concentrated under reduced pressure to obtain 3.5 g of 99% by mass ethanol extract of Pandanus odorus (yield 17.5%).
（製造例２）
パンダヌス・アマリリフォリウス（Ｐａｎｄａｎｕｓ ａｍａｒｙｌｌｉｆｏｌｉｕｓ Ｒｏｘｂ．）の乾燥地上部２０ｇを１リットルの熱水に浸漬し、２時間還流下に加熱した。次いで、濾過して残渣を再び１リットルの熱水で同様に処理した。上記２回の処理により得られた抽出液を合わせて減圧下に濃縮し、６ｇのパンダヌス・アマリリフォリウスの熱水抽出物を得た（収率３０％）。
(Production Example 2)
20 g of the dry above-ground part of Pandanus amaryllifoius Roxb. Was immersed in 1 liter of hot water and heated under reflux for 2 hours. It was then filtered and the residue treated again with 1 liter of hot water. The extracts obtained by the above two treatments were combined and concentrated under reduced pressure to obtain 6 g of a hot water extract of Pandanus amaryrifolios (yield 30%).
（製造例３）
パンダヌス・アマリリフォリウス（Ｐａｎｄａｎｕｓ ａｍａｒｙｌｌｉｆｏｌｉｕｓ Ｒｏｘｂ．）の乾燥地上部２０ｇを水蒸気蒸留し、得られた抽出液を減圧下に濃縮して、パンダヌス・アマリリフォリウスの水蒸気蒸留抽出物を得た。
(Production Example 3)
20 g of the dry above-ground part of Pandanus amaryllifoius Roxb. Was steam-distilled, and the obtained extract was concentrated under reduced pressure to obtain a steam-distilled extract of Pandanus amarylifolius.
（実施例１）
−お粥の調製−
米１５ｇに対して水１５０ｍｌを入れ、これに製造例１−３のパンダヌス・オードラスの８０質量％エタノール抽出物０．０５ｍｌを添加して、本発明品１を調製した。
対照品として、パンダヌス・オードラスの抽出物を無添加のものを用意した。
次に、本発明品１、及び対照品をレトルトパウチに充填して密封し、１２０℃にて１５分間、０．２ＭＰａの加圧条件にてレトルト殺菌処理した後、冷却した。
Example 1
-Preparation of rice cake-
150 ml of water was added to 15 g of rice, and 0.05 ml of 80% by mass ethanol extract of Pandanus odorus of Production Example 1-3 was added thereto to prepare Product 1 of the present invention.
As a control product, a pandanus odorus extract was added.
Next, the product 1 of the present invention and the control product were filled in a retort pouch, sealed, and subjected to a retort sterilization treatment at 120 ° C. for 15 minutes under a pressure of 0.2 MPa, followed by cooling.
＜評価＞
得られた本発明品１及び対照品について、以下のようにして、官能評価を行った。結果を表１に示す。
<Evaluation>
About the obtained this invention product 1 and a control product, sensory evaluation was performed as follows. The results are shown in Table 1.
〔レトルト臭についての評価基準〕
０：レトルト臭がしない。
＋１：レトルト臭が若干する。
＋２：強くレトルト臭がする。
[Evaluation criteria for retort odor]
0: There is no retort odor.
+1: Slightly retort odor.
+2: Strong retort odor.
〔風味についての評価基準〕
−２：異風味が強く感じられる。
−１：異風味が感じられる。
０：異風味が感じられない。
＋１：本来の風味が弱いが感じられる。
＋２：本来の風味が感じられ、好ましい。
[Evaluation criteria for flavor]
-2: A different flavor is strongly felt.
-1: A different flavor is felt.
0: A different flavor is not felt.
+1: The original flavor is weak but felt.
+2: The original flavor is felt and preferable.
（実施例２）
−ポタージュスープの調製−
無菌充填された調理済みポタージュスープ２００ｇに対し、製造例３のパンダヌス・アマリリフォリウスの水蒸気抽出物を０．６ｍｌ添加し、混ぜ合わせて、本発明品２を調製した。
対照品として、パンダヌス・アマリリフォリウスの抽出物を無添加のものを用意した。
次に、本発明品２、及び対照品を缶に充填し、１２０℃にて３０分間、０．２ＭＰａの加圧条件にてレトルト殺菌処理した後、冷却した。
(Example 2)
-Preparation of potage soup-
To 200 g of cooked potage soup filled aseptically, 0.6 ml of the steam extract of Pandanus amaryllis forius of Production Example 3 was added and mixed to prepare Product 2 of the present invention.
As a control product, an extract of Pandanus amaryllis was added.
Next, the product 2 of the present invention and the control product were filled in a can, subjected to retort sterilization treatment at 120 ° C. for 30 minutes under a pressure of 0.2 MPa, and then cooled.
＜評価＞
得られた本発明品２及び対照品について、上記実施例１と同様にして、官能評価を行った。結果を表２に示す。
<Evaluation>
Sensory evaluation was performed on the obtained product 2 and control product in the same manner as in Example 1. The results are shown in Table 2.
（実施例３）
−豆乳配合ココアの調製−
下記表３に示す配合処方にて、常法により豆乳を配合したココアを作製した。即ち、下記表３の配合処方をそれぞれ混ぜ合わせた後、６０℃まで加温溶解し、ホモゲナイズを行い、缶に充填した。１２１℃にて２０分間、加圧条件０．２ＭＰａにてレトルト殺菌処理を行って、本発明品３、及び対照品のココアを調製した。
(Example 3)
-Preparation of cocoa with soymilk-
Cocoa in which soymilk was blended by a conventional method with the blending formulation shown in Table 3 below was prepared. That is, after mixing the compounding prescription of the following Table 3, respectively, it heated and melt | dissolved to 60 degreeC, homogenized, and filled the can. Retort sterilization treatment was performed at 121 ° C. for 20 minutes under a pressurizing condition of 0.2 MPa to prepare the inventive product 3 and the control product cocoa.
次に、得られた本発明品３及び対照品について、上記実施例１と同様にして、官能評価を行った。結果を表４に示す。 Next, sensory evaluation was performed on the obtained product 3 and control product in the same manner as in Example 1. The results are shown in Table 4.
（実施例４）
−ご飯の調製及び評価−
米２合に対し、水を４５０ｍｌ加え、製造例２の熱水抽出物を１ｍｌ添加し、炊飯器で米を炊いた。炊き上がり後のごはんを１８０ｇずつラップで個包装し、冷凍保管を行った。１週間後、電子レンジにて３分３０秒加熱した（本発明品４）。コントロールとして、無添加のものを用いて、上記と同様に調理した（対照品）。
得られた本発明品４及び対照品について、上記実施例１と同様にして官能評価を行った。結果を表５に示す。
Example 4
-Preparation and evaluation of rice-
450 ml of water was added to 2 go of rice, 1 ml of hot water extract of Production Example 2 was added, and rice was cooked with a rice cooker. The cooked rice was individually wrapped in 180 g wraps and stored frozen. One week later, it was heated in a microwave for 3 minutes and 30 seconds (Product 4 of the present invention). As a control, an additive-free one was used and cooked in the same manner as above (control product).
The obtained inventive product 4 and the control product were subjected to sensory evaluation in the same manner as in Example 1. The results are shown in Table 5.
（実施例５）
−クッキーの調製−
下記表６に示す配合処方で常法によりクッキーを作製した。即ち、１８０℃のオーブンで１５分間焼いて、室温に保管した後、翌日、上記実施例１と同様にして、官能評価を行った。結果を表７に示す。
(Example 5)
-Preparation of cookies-
Cookies were prepared by a conventional method with the formulation shown in Table 6 below. That is, after baking for 15 minutes in an oven at 180 ° C. and storing at room temperature, sensory evaluation was performed the same day as in Example 1 above. The results are shown in Table 7.
（実施例６）
−プリンの調製−
下記表８に示す配合処方で、常法によりプリンを作製した。即ち、それぞれのポーションカップに充填し、８０℃にて３５分間殺菌を行い、上記実施例１と同様にして、官能評価を行った。結果を表９に示す。
(Example 6)
-Preparation of purines-
Purines were prepared by a conventional method with the formulation shown in Table 8 below. That is, each potion cup was filled, sterilized at 80 ° C. for 35 minutes, and sensory evaluation was performed in the same manner as in Example 1. The results are shown in Table 9.
本発明のタコノキ科タコノキ属植物の抽出物を飲食物に添加することによって、レトルト臭を効果的に除去でき、食品に過度の旨味を付与することなく、食品本来の味や香りや色調を保持した各種飲食物を提供できる。
The retort odor can be effectively removed by adding the extract of the genus Taconoki plant of the present invention to foods and drinks, and the original taste, aroma and color tone of the food are retained without imparting excessive umami to the food. Various foods and beverages can be provided.
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| EP2491796B1 (en) * | 2011-02-22 | 2015-08-26 | Symrise AG | Novel pandan extract articles in powder form and process for the production thereof |
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