JPH04372693A - Production of flavor of fruit and/or vegetable - Google Patents
Production of flavor of fruit and/or vegetableInfo
- Publication number
- JPH04372693A JPH04372693A JP3174810A JP17481091A JPH04372693A JP H04372693 A JPH04372693 A JP H04372693A JP 3174810 A JP3174810 A JP 3174810A JP 17481091 A JP17481091 A JP 17481091A JP H04372693 A JPH04372693 A JP H04372693A
- Authority
- JP
- Japan
- Prior art keywords
- fruit
- carbon dioxide
- fruits
- vegetables
- vegetable
- 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 23
- 235000019634 flavors Nutrition 0.000 title claims abstract description 23
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 21
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 42
- 238000000605 extraction Methods 0.000 claims abstract description 24
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 21
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 21
- 150000004671 saturated fatty acids Chemical class 0.000 claims description 2
- 239000002994 raw material Substances 0.000 abstract description 4
- LADGBHLMCUINGV-UHFFFAOYSA-N tricaprin Chemical compound CCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCC)COC(=O)CCCCCCCCC LADGBHLMCUINGV-UHFFFAOYSA-N 0.000 abstract description 3
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 abstract description 3
- VLPFTAMPNXLGLX-UHFFFAOYSA-N trioctanoin Chemical compound CCCCCCCC(=O)OCC(OC(=O)CCCCCCC)COC(=O)CCCCCCC VLPFTAMPNXLGLX-UHFFFAOYSA-N 0.000 abstract description 3
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 2
- 229930195729 fatty acid Natural products 0.000 abstract 2
- 239000000194 fatty acid Substances 0.000 abstract 2
- 150000004665 fatty acids Chemical class 0.000 abstract 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 19
- 239000000284 extract Substances 0.000 description 16
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- 101710137760 Malonyl-CoA-acyl carrier protein transacylase, mitochondrial Proteins 0.000 description 13
- 238000000034 method Methods 0.000 description 11
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- 150000001298 alcohols Chemical class 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 241000234282 Allium Species 0.000 description 4
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Landscapes
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Abstract
Description
【０００１】0001
【産業上の利用分野】本発明は、比較的水分含量が多い
果実類及び／又は野菜類から効果的に香気香味成分を回
収し、嗜好性に優れたフレーバーを製造する方法に関す
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for effectively recovering aroma and flavor components from fruits and/or vegetables having a relatively high water content and producing a flavor with excellent palatability.
【０００２】0002
【従来の技術】果実類又は野菜類からフレーバーを採取
する方法としては、従来から水蒸気蒸留法又は溶媒抽出
法等が一般的に行われている。BACKGROUND OF THE INVENTION Steam distillation, solvent extraction, and the like have been commonly used to extract flavors from fruits and vegetables.
【０００３】0003
【発明が解決しようとする課題】しかしながらこれらの
手段によって得られる回収香気は賦香用フレーバーとし
て利用するに足る実用的な香気強度を有するものは得ら
れない。また水蒸気蒸留法によれば蒸留の際に過大な熱
にさらされる結果、果実類又は野菜類に特有なフレッシ
ュ感のある香気はほぼ完全に変化してしまい元の香気香
味とは程遠いものになってしまうという致命的な欠点が
ある。更に溶媒抽出法による場合にも使用する溶媒の種
類によって得られる香気が異なり且つ使用溶媒を回収除
去する際に軽い香気成分のほとんどが逸散するという課
題がある。[Problems to be Solved by the Invention] However, the recovered aroma obtained by these means cannot have a practical aroma intensity sufficient to be used as a flavor for perfuming. In addition, according to the steam distillation method, as a result of being exposed to excessive heat during distillation, the fresh aroma characteristic of fruits and vegetables is almost completely changed and becomes far from its original aroma. It has the fatal drawback of being Furthermore, even when using a solvent extraction method, there is a problem that the aroma obtained differs depending on the type of solvent used, and most of the light aroma components are dissipated when the solvent used is collected and removed.
【０００４】近年に至って、上記のごとき従来方法の欠
点を改善する画期的な方法として、液体状態、亜臨界ま
たは超臨界状態のガスを用いて動植物原料を抽出し、香
気香味をはじめとする有用成分を採取する方法が普及し
はじめている。しかしながら果実類又は野菜類のように
精油及びトリグリセライド含有量が極めて微量で且つ香
気成分は沸点の低いアルコール類、揮発性有機酸類、エ
ステル類、含酸素化合物等の親水性で且つ不安定な成分
が大部分を占め、このような果実類、野菜類などから香
気成分を抽出する方法としては必ずしも満足できる結果
が得られていない。その理由としては、液体状態、亜臨
界または超臨界状態のガスを用いる抽出方法は親油性の
高い成分を抽出するには極めて有効な手段であるが、上
記した如き微量の親水性香気成分の抽出にそのまま適用
しても、分離器への付着ロスが多いうえにフレーバーの
劣化逸散が大きく必ずしも満足できる方法ではない。[0004] In recent years, as an epoch-making method to improve the drawbacks of the conventional methods as described above, it is possible to extract animal and plant materials using gas in a liquid, subcritical or supercritical state. Methods for collecting useful ingredients are beginning to become popular. However, fruits and vegetables contain extremely small amounts of essential oil and triglyceride, and their aroma components are hydrophilic and unstable, such as alcohols with low boiling points, volatile organic acids, esters, and oxygen-containing compounds. Methods for extracting aroma components from these fruits, vegetables, etc., which account for the majority of aroma components, have not always yielded satisfactory results. The reason for this is that extraction methods using liquid, subcritical, or supercritical gases are extremely effective means for extracting highly lipophilic components; Even if applied as is, it is not necessarily a satisfactory method because there is a lot of loss due to adhesion to the separator and the flavor deteriorates and dissipates greatly.
【０００５】[0005]
【課題を解決するための手段】本発明者らは、上記した
如き従来方法の欠点を解決すべく鋭意研究を行った。そ
の結果、果実類及び／又は野菜類を液化又は臨界点近傍
の二酸化炭素を抽剤として抽出処理するに際し、該抽出
を中鎖飽和脂肪酸トリグセライド（以下、ＭＣＴと称す
る）の存在下に行うことにより、上記した如き従来方法
の欠点を一挙に解決することができることを見いだし本
発明を完成した。すなわち、果実類、野菜類などの如き
香気成分含有量が少なくかつ不安定な化合物からなる香
気成分を抽出する際に、ＭＣＴを存在させることにより
抽出効率が上がり且つ抽出された該成分は、ＭＣＴによ
り安定化されることが分かった。従って本発明の目的は
、果実類及び／又は野菜類等のごとき水分含有量が多く
精油含有量の少ない材料から安定性に優れ且つフレーバ
ー強度の大きい香気香味成分を効率良く且つ高収率で製
造する方法を提供するにある。以下、本発明の態様を更
に具体的に説明する。[Means for Solving the Problems] The present inventors have conducted extensive research in order to solve the drawbacks of the conventional methods as described above. As a result, when fruits and/or vegetables are liquefied or extracted using carbon dioxide near the critical point as an extractant, it is possible to The present invention was completed by discovering that the drawbacks of the conventional methods as described above can be solved all at once. That is, when extracting aroma components consisting of unstable compounds with low aroma component content such as fruits and vegetables, the presence of MCT increases the extraction efficiency and the extracted components are It was found that it was stabilized by Therefore, it is an object of the present invention to efficiently produce aroma and flavor components with excellent stability and high flavor intensity from materials with high water content and low essential oil content, such as fruits and/or vegetables. This is to provide a way to do so. Hereinafter, aspects of the present invention will be explained in more detail.
【０００６】本発明において利用することのできる果実
類としては、例えばリンゴ、ブドウ、モモ、ナシ、パイ
ンアップル、アンズ、イチゴ、イチジク、ウメ、チェリ
ー、カキ、スモモ、メロン、スイカ、ザクロ、ビワ、ヨ
ウナシ、カリン、クネンボ、グミ等の果実類；バナナ、
グアバ、マンゴー、パパイヤ、パッションフルーツ、キ
ウイフルーツ、ドリアン等のトロピカルフルーツ類；カ
ーラント、グーズベリー、ラズベリー、ブルーベリー、
ブラックベリー、レッドベリー、エルダーベリー、クラ
ンベリー、クワノミ等のベリー類；コケモモ、ツルコケ
モモ、イワツツジ、クロマメノキ、クロミノウグイスカ
グラ等の果実類を挙げることができる。Examples of fruits that can be used in the present invention include apples, grapes, peaches, pears, pineapples, apricots, strawberries, figs, plums, cherries, persimmons, plums, melons, watermelons, pomegranates, loquats, Fruits such as pear, quince, kunembo, gummy; banana,
Tropical fruits such as guava, mango, papaya, passion fruit, kiwi fruit, durian; currants, gooseberries, raspberries, blueberries,
Examples include berries such as blackberries, red berries, elderberries, cranberries, and quack berries; fruits such as lingonberry, lingonberry, Japanese azalea, black bean tree, and black mint warbler.
【０００７】また本発明で利用することのできる野菜類
としては、例えばアーティーチョーク、あしたば、アス
パラガス、いんげんまめ、ウド、えだまめ、えんどう、
おかひじき、オクラ、かぶ、かぼちゃ、カリフラワー、
かんぴょう、きく、キャベツ、きゅうり、京菜、キンツ
ァイ、くわい、コールラビ、ごぼう、こまつ菜、ザーサ
イ、さんとう菜、しそ、しゅんぎく、じゅん菜、しろう
り、ずいき、すぐきな、ぜんまい、そらまめ、だいこん
、たかな、たけのこ、たらのめ、ちしゃ、チンゲンツァ
イ、ツクシ、ツルナ、つるむらさき、つわぶき、トマト
、なす、にがうり、にんじん、のざわな、のびる、はく
さい、はす、はつかだいこん、ビート、ピーマン、ふき
、ふだんそう、ブロッコリー、ほうれん草、みつば、み
ょうが、もやし、山ごぼう、ゆり、よめな、よもぎ、ル
バーブ、わらび等の野菜、山菜類；きくらげ、しいたけ
、しめじ、なめこ、はつたけ、ひらたけ、ふくろたけ、
まいたけ、マッシュルーム、まつたけキ等のキノコ類；
あさつき、ナガネギ、らっきょう、リーキ、タマネギ、
ニラ、ニンニク、ギョウジャニンニク、わけぎ、からし
菜、ししとうがらし、しょうが、わさび、せり、セロリ
ー、パセリ、ホースラディッシュ、たまねぎ等の香辛野
菜類及びこれらの任意の混合物を挙げることができる。
上記の如き果実類及び野菜類は、生鮮物、乾燥物又は加
熱蒸煮物のいずれでも良いが、好ましくは生鮮果実、生
鮮野菜類を好ましく挙げることができる。[0007] Vegetables that can be used in the present invention include, for example, artichokes, asparagus, asparagus, kidney beans, oud, edamame, peas,
Okahijiki, okra, turnip, pumpkin, cauliflower,
Japanese cabbage, Japanese cabbage, cucumber, Japanese cabbage, Japanese cabbage, Japanese mullet, kohlrabi, burdock, Japanese mustard greens, Chinese cabbage, Santo greens, perilla, Chinese cabbage, Japanese cabbage, Japanese cabbage, Chinese cabbage, Japanese radish, Chinese cabbage, Chinese cabbage, Broad bean, Japanese radish, Takana, bamboo shoots, cod roe, chisha, bok tsai, horsetail, horsetail, vine, tsuwabuki, tomato, eggplant, bittern, carrot, zawana, stretch, Chinese cabbage, lotus, daikon radish, beet, bell pepper, butterbur , vegetables such as broccoli, spinach, mitsuba, ginger, bean sprouts, mountain burdock, lily, yomena, mugwort, rhubarb, bracken, wild vegetables; Take,
Mushrooms such as Maitake mushrooms, Matsutake mushrooms;
Morning chestnuts, green onions, rakkyo, leeks, onions,
Spicy vegetables such as chives, garlic, Japanese ginger garlic, Japanese onions, mustard greens, shishito peppers, ginger, wasabi, Japanese parsley, celery, parsley, horseradish, onions, and any mixtures thereof can be mentioned. The fruits and vegetables mentioned above may be fresh, dried, or heated and steamed, but fresh fruits and fresh vegetables are preferred.
【０００８】本発明においては、上記の如き果実類及び
／又は野菜類を液化状態又は臨界点近傍の二酸化炭素を
抽剤として香気香味成分を抽出処理するに際し、該抽出
をＭＣＴの存在下に行うが、かかるＭＣＴとしては、例
えばカプロン酸トリグリセリド、カプリル酸トリグリセ
リド、カプリン酸トリグリセリド、ラウリン酸トリグリ
セリド及びこれらの任意の混合物の如きＣ６〜Ｃ１２を
有する中鎖飽和脂肪酸のトリグリセリドを挙げることが
でき、殊にカプリル酸トリグリセリド及びカプリン酸ト
リグリセリド及びこれらの任意の混合物を好ましく挙げ
ることができる。これらのＭＣＴ混合物は市場で安価に
且つ容易に入手することができる。かかるＭＣＴの使用
量は果実類、野菜類などの種類、熟度などによって適宜
に選択することができるが一般的には前記のごとき果実
類、野菜類などの重量に対して約０．５〜約１００重量
％の範囲がしばしば採用される。[0008] In the present invention, when extracting aroma and flavor components from the fruits and/or vegetables as described above using carbon dioxide in a liquefied state or near a critical point as an extractant, the extraction is performed in the presence of MCT. However, such MCTs include, for example, triglycerides of medium chain saturated fatty acids having C6 to C12, such as caproic triglyceride, caprylic triglyceride, capric triglyceride, lauric triglyceride and any mixtures thereof. Preferable mention may be made of caprylic triglyceride and capric triglyceride and any mixtures thereof. These MCT mixtures are inexpensive and easily available on the market. The amount of MCT to be used can be appropriately selected depending on the type of fruits, vegetables, etc., ripeness, etc., but generally it is about 0.5 to 0.5 to the weight of the fruits, vegetables, etc. mentioned above. A range of about 100% by weight is often employed.
【０００９】上記の如き液化状態、亜臨界又は超臨界状
態の二酸化炭素抽出の際に、二酸化炭素に加えて水及び
／又はアルコール類等の存在する系で行えば更に容易に
その目的が達せられる。かかるアルコール類としては、
例えば、メタノール、エタノール、ｎ−プロピルアルコ
ール、イソプロピルアルコール、ブタノール、２−ブタ
ノール、ｔ−ブタノール等の１価アルコール類；エチレ
ングリコール、プロピレングリコール、グリセリン、ソ
ルビット、マルチット、キシリット、１，３−ブチレン
グリコール、１，２−ブチレングリコール等のごとき多
価アルコール類を例示することができる。これらのアル
コール類は、単独もしくは任意の混合物として利用する
ことができる。これらのアルコール類の中で、特にエタ
ノール、プロピレングリコール、グリセリン及びこれら
の任意の混合物をより好ましく例示することができる。
特に好ましい態様としては、水及びグリセリン及び／又
はプロピレングリコールの組み合わせがあげられる。こ
の場合、得られたフレーバーから上記溶媒を分離するこ
となくそのまま各用途に供することができ、分離時にお
けるフレーバーの風味の変化及び逸散などのトラブルが
回避できる等の利点がある。[0009] When extracting carbon dioxide in a liquefied, subcritical or supercritical state as described above, the purpose can be more easily achieved if it is carried out in a system in which water and/or alcohols, etc. are present in addition to carbon dioxide. . Such alcohols include:
For example, monohydric alcohols such as methanol, ethanol, n-propyl alcohol, isopropyl alcohol, butanol, 2-butanol, t-butanol; ethylene glycol, propylene glycol, glycerin, sorbitol, maltite, xylit, 1,3-butylene glycol Examples include polyhydric alcohols such as , 1,2-butylene glycol and the like. These alcohols can be used alone or in any mixture. Among these alcohols, ethanol, propylene glycol, glycerin, and any mixture thereof are particularly preferred. Particularly preferred embodiments include combinations of water and glycerin and/or propylene glycol. In this case, the obtained flavor can be used as it is for various purposes without separating the solvent, and there are advantages such as avoiding troubles such as change in flavor and dissipation during separation.
【００１０】上述の水或いはアルコール類の使用量は、
前記果実類及び／又は野菜類の種類、含水率等によって
適宜に選択することができるが、一般的には、使用する
果実類及び／又は野菜類に対して約０．１〜１０００重
量％程度、好ましくは約１〜１００重量％程度の範囲が
挙げられる。また水とアルコール類の混合物系で使用す
る場合の水とアルコール類のとの混合割合は、使用する
原料により任意に選択すればよいが、通常は、水：アル
コール＝５：９５〜７０：３０程度の範囲がしばしば採
用される。[0010] The amount of water or alcohol used is
It can be selected as appropriate depending on the type of fruits and/or vegetables, moisture content, etc., but generally it is about 0.1 to 1000% by weight based on the fruits and/or vegetables used. , preferably about 1 to 100% by weight. In addition, when using a mixture system of water and alcohol, the mixing ratio of water and alcohol may be arbitrarily selected depending on the raw materials used, but usually water:alcohol = 5:95 to 70:30. A range of degrees is often employed.
【００１１】本発明の液体状態、亜臨界状態もしくは超
臨界状態の二酸化炭素とは、臨界温度（３１．０°Ｃ）
及び臨界圧力（７２．９ ａｔｍ）付近或いはそれを超
える流体である。本発明の二酸化炭素による抽出条件は
使用する果実類、野菜類の種類によって適宜に選択する
ことができるが、一般的には、圧力約５０〜約５００ｋ
ｇ／ｃｍ２、好ましくは約６０〜約２００ｋｇ／ｃｍ２
、同じく、温度約２０〜約１５０℃、好ましくは約２０
〜８０℃程度の範囲から選ばれた液体状態もしくは臨界
点近傍の二酸化炭素で実施される。[0011] In the present invention, carbon dioxide in a liquid state, subcritical state or supercritical state is defined as carbon dioxide at a critical temperature (31.0°C).
and a fluid near or exceeding critical pressure (72.9 atm). The extraction conditions using carbon dioxide of the present invention can be appropriately selected depending on the type of fruits and vegetables used, but generally the pressure is about 50 to about 500 k.
g/cm2, preferably about 60 to about 200 kg/cm2
, also at a temperature of about 20 to about 150°C, preferably about 20°C.
It is carried out using carbon dioxide in a liquid state or near the critical point selected from a range of about 80°C.
【００１２】以下、本発明の果実、野菜類から、濃厚な
香気成分を抽出する際の実施態様をさらに詳しく説明す
る。二酸化炭素は圧縮機を用いて所定の圧力まで圧縮し
、熱交換器を通して所定の温度にし、液体状態、亜臨界
もしくは超臨界状態にして抽出塔へ導入する。抽出塔に
は予め原料の果実、野菜類の細断物又は磨碎物とＭＣＴ
更に必要に応じて所定の水及び／又はアルコール類を仕
込んでおく。また、別の容器で原料の果実類、野菜類と
ＭＣＴ、更に必要によって所定の水及び／又はアルコー
ル類を充分に混合してから抽出塔に仕込んで行うことも
できる。[0012] Hereinafter, embodiments of the present invention for extracting rich aroma components from fruits and vegetables will be explained in more detail. Carbon dioxide is compressed to a predetermined pressure using a compressor, brought to a predetermined temperature through a heat exchanger, and brought into a liquid state, subcritical or supercritical state, and introduced into an extraction column. The extraction tower is filled with shredded or ground raw materials such as fruits and vegetables and MCT.
Further, predetermined amounts of water and/or alcohol are added as necessary. Alternatively, the raw materials fruits and vegetables, MCT, and if necessary, predetermined water and/or alcohol can be thoroughly mixed in a separate container and then charged into the extraction column.
【００１３】二酸化炭素による抽出は、通常約２０〜約
８０℃程度の温度範囲で約１０分〜３時間程度かきまぜ
或いは静置しておこなわれる。香気成分とＭＣＴを含有
した二酸化炭素相をセパレーターに導き、減圧すること
によって抽出物を二酸化炭素から分離する。使用した水
或いはアルコール類の一部はセパレーターの中に留まる
が、これらを分離することなくそのまま各種用途に使用
しても良いし、或いは所望により一般的な方法で分離し
てもよい。二酸化炭素と抽出物の分離は上記減圧法の他
、例えば、温度変化法によってもよく、また抽出塔を２
系列として半連続的操作で行うこともできる。Extraction with carbon dioxide is usually carried out at a temperature range of about 20 to about 80° C. for about 10 minutes to about 3 hours with stirring or leaving it standing. The carbon dioxide phase containing aroma components and MCT is introduced into a separator, and the extract is separated from the carbon dioxide by reducing the pressure. A portion of the water or alcohol used remains in the separator, but it may be used as it is for various purposes without being separated, or it may be separated by a general method if desired. In addition to the above-mentioned pressure reduction method, carbon dioxide and extract may be separated by, for example, a temperature change method.
It can also be performed in semi-continuous operation as a series.
【００１４】上記のごとくして得られた果実類、野菜類
のフレーバーに、所望により本発明方法以外の手段で得
られた果実類、野菜類のフレーバー又はエキストラクト
類、更にそれらに化学合成による香料化合物などを混合
した調合香料などを配合することもできる。またこのよ
うにして得られた果実類、野菜類フレーバーに糖類、デ
キストリン、サイクロデキストリン、澱粉、アラビアガ
ム、ゼラチン、カゼイン、植物蛋白質及びこれらの混合
物の如き任意の賦形剤を添加することができ、かかる賦
形剤を含有した果実類、野菜類フレーバーを、例えば、
ホモジナイザーを用いて均質化処理して乳状液として利
用することができる。更に該乳状液を噴霧乾燥、凍結乾
燥のごとき任意の既知の乾燥手段により、粉末状もしく
は顆粒状とすることもできる。[0014] In addition to the fruit and vegetable flavors obtained as described above, if desired, fruit and vegetable flavors or extracts obtained by means other than the method of the present invention, and further added to them by chemical synthesis. It is also possible to blend a blended fragrance containing a fragrance compound or the like. Furthermore, optional excipients such as sugars, dextrins, cyclodextrins, starches, gum arabic, gelatin, casein, vegetable proteins, and mixtures thereof can be added to the fruit and vegetable flavors thus obtained. , fruit and vegetable flavors containing such excipients, for example,
It can be homogenized using a homogenizer and used as an emulsion. Furthermore, the emulsion can be made into powder or granules by any known drying method such as spray drying or freeze drying.
【００１５】本発明よって得られる果実類、野菜類フレ
ーバーは、例えば、清涼飲料水、シャーベット、アイス
クリームなどの冷菓類、シロップ、キャンディー類、ジ
ャム、フルーツプリザーブ類、ケーキ、ババロア、ムー
ス等の洋菓子類、風味調味料、たれ類、液体調味料等の
調味料類；スープ類、調理食品、総菜類、スナック類及
び珍味類などの広い分野において利用することができる
。これらの飲食品又は調味料に対する配合量としては、
約０．０１〜１．０重量％、好ましくは、約０．０５〜
０．５重量％の如き配合量を例示することができる。以
下実施例により本発明の態様を更に詳しく説明する。[0015] The fruit and vegetable flavors obtained by the present invention are, for example, soft drinks, frozen desserts such as sherbet and ice cream, syrups, candies, jams, fruit preserves, and Western sweets such as cakes, Bavarois, and mousses. It can be used in a wide range of fields such as seasonings, flavor seasonings, sauces, and liquid seasonings; soups, prepared foods, delicatessen dishes, snacks, and delicacies. The amount to be added to these foods and beverages or seasonings is as follows:
About 0.01-1.0% by weight, preferably about 0.05-1.0% by weight
An example of a blending amount is 0.5% by weight. Embodiments of the present invention will be explained in more detail with reference to Examples below.
【００１６】[0016]
【実施例１】容量５ｌの耐圧抽出塔に生タマネギの粗砕
物１ｋｇ及びＭＣＴ０．３ｋｇを充填し、二酸化炭素を
用いて抽出温度５０℃、圧力２００ｋｇ／ｃｍ２ の条
件で抽出し、抽出ガスをセパレーターに導き、セパレー
ター内の温度４０℃、圧力５０ｋｇ／ｃｍ２ の条件で
分離し、抽出物１５０ｇを得た。この抽出物は従来の水
蒸気蒸留によって得られた抽出物に比べて強い香気を有
し、新鮮でバランスが良く且つ保香性、持続性に優れて
いた。[Example 1] A pressure-resistant extraction column with a capacity of 5 liters was filled with 1 kg of crushed raw onions and 0.3 kg of MCT, and extracted with carbon dioxide at an extraction temperature of 50°C and a pressure of 200 kg/cm2, and the extracted gas was passed through a separator. The mixture was separated under conditions of a temperature of 40° C. and a pressure of 50 kg/cm 2 in a separator to obtain 150 g of an extract. This extract had a stronger aroma than the extract obtained by conventional steam distillation, was fresh, well-balanced, and had excellent aroma retention and durability.
【００１７】[0017]
【実施例２】実施例１と同じ抽出塔にパインアップル細
断物１ｋｇ及びＭＣＴ０．６ｋｇを充填し、抽出温度２
０℃、圧力１００ｋｇ／ｃｍ２の二酸化炭素を用いて抽
出し、セパレーターの温度４０℃、圧力５０ｋｇ／ｃｍ
２の条件でフレーバー部分を分離し９０ｇの抽出物を得
た。得られた抽出物はフレッシュなパインアップルの香
気がバランスよく保持され、保存安定性に優れていた。[Example 2] The same extraction tower as in Example 1 was filled with 1 kg of shredded pineapple and 0.6 kg of MCT, and the extraction temperature was 2.
Extraction using carbon dioxide at 0°C, pressure 100kg/cm2, separator temperature 40°C, pressure 50kg/cm2
The flavor portion was separated under the conditions of 2 to obtain 90 g of extract. The obtained extract retained a well-balanced fresh pineapple aroma and had excellent storage stability.
【００１８】[0018]
【実施例３】実施例１と同じ抽出塔にラズベリー粗砕物
１ｋｇとＭＣＴ０．１ｋｇ及びエタノール０．５ｋｇを
充填し、抽出温度２０℃、圧力１５０ｋｇ／ｃｍ２ の
二酸化炭素を用いて抽出し、エタノール含有抽出物２５
０ｇを得た。この抽出物と従来のエタノール抽出物とを
１０名の専門パネルによって官能評価した結果、全員が
実施例３で得られた抽出物の方がフレッシュ感に優れま
た保存安定性も優れていると判定した。[Example 3] The same extraction tower as in Example 1 was filled with 1 kg of crushed raspberries, 0.1 kg of MCT, and 0.5 kg of ethanol, and extracted using carbon dioxide at an extraction temperature of 20°C and a pressure of 150 kg/cm2. extract 25
Obtained 0g. As a result of a sensory evaluation of this extract and a conventional ethanol extract by a panel of 10 experts, all of them judged that the extract obtained in Example 3 had a better freshness and better storage stability. did.
【００１９】[0019]
【実施例４
実施例３において、ラズベリーをメロンに代えたほかは
すべて実施例３と同一条件によって行い、フレッシュな
瑞々しいメロン特有の香りを有し、保存安定性に優れた
抽出物２００ｇを得た。
【００２０】[Example 4] In Example 3, everything was carried out under the same conditions as in Example 3 except that raspberry was replaced with melon, and 200 g of an extract with a fresh, juicy melon-specific aroma and excellent storage stability was obtained. Obtained. [0020]
【実施例５】実施例１と同じ抽出塔に、シュンギク細断
物１ｋｇ及びＭＣＴ０．１ｋｇを充填し、抽出温度２０
℃、圧力１００ｋｇ／ｃｍ２の二酸化炭素及び抽出助剤
として９５％エタノールを毎時１００ｇの流速で送液し
３時間抽出した。セパレーターの温度３０℃、圧力５０
ｋｇ／ｃｍ２で抽出物を分離し、エタノール溶液として
２５０ｇの抽出物を得た。この抽出物は従来の溶媒抽出
物に比べ、新鮮でバランスのよいシュンギクの香気香味
を有し且つ保存安定性に優れていた。[Example 5] The same extraction tower as in Example 1 was filled with 1 kg of shredded Chinese chrysanthemum and 0.1 kg of MCT, and the extraction temperature was 20
℃, carbon dioxide under a pressure of 100 kg/cm 2 and 95% ethanol as an extraction aid were fed at a flow rate of 100 g/hour for extraction for 3 hours. Separator temperature 30℃, pressure 50
The extract was separated at kg/cm2 to obtain 250 g of extract as an ethanol solution. Compared to conventional solvent extracts, this extract had a fresh and well-balanced cinnabar aroma and flavor, and had excellent storage stability.
【００２１】[0021]
【発明の効果】本発明によれば、水分含有量が多く且つ
精油含有量の少ない果実類及び／又は野菜類を液化又は
臨界点近傍の二酸化炭素を抽剤として抽出処理するに際
し、該抽出をＭＣＴの存在下に行うことにより安定性に
優れ、フレーバー強度の大きい香気香味成分を含有する
果実類、野菜類フレーバーを効率良く且つ高収率をもっ
て工業的に極めて有利に製造することができる。Effects of the Invention According to the present invention, when fruits and/or vegetables with a high moisture content and a low essential oil content are liquefied or extracted using carbon dioxide near the critical point as an extraction agent, the extraction process can be carried out. By carrying out the process in the presence of MCT, fruit and vegetable flavors containing aroma components with excellent stability and strong flavor intensity can be produced efficiently and industrially with high yield.
Claims (1)
は臨界点近傍の二酸化炭素を抽剤として抽出処理するに
際し、該抽出を中鎖飽和脂肪酸トリグセライドの存在下
に行うことを特徴とする果実類及び／又は野菜類フレー
バーの製造法。1. A fruit characterized in that when fruits and/or vegetables are subjected to extraction treatment using carbon dioxide in a liquefied state or near a critical point as an extractant, the extraction is performed in the presence of a medium-chain saturated fatty acid trigceride. and/or vegetable flavor production method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3174810A JPH04372693A (en) | 1991-06-20 | 1991-06-20 | Production of flavor of fruit and/or vegetable |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3174810A JPH04372693A (en) | 1991-06-20 | 1991-06-20 | Production of flavor of fruit and/or vegetable |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04372693A true JPH04372693A (en) | 1992-12-25 |
Family
ID=15985067
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3174810A Pending JPH04372693A (en) | 1991-06-20 | 1991-06-20 | Production of flavor of fruit and/or vegetable |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04372693A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001342142A (en) * | 2000-06-01 | 2001-12-11 | Nissui Pharm Co Ltd | Composition for preventing and curing urologic disease |
| JP2004520357A (en) * | 2001-01-22 | 2004-07-08 | ソシエテ ドゥ クルタージュ エ ドゥ ディフュジョン−コディフ アンテルナショナル エス．アー．エス | Cosmetics |
| JP2010029083A (en) * | 2008-07-28 | 2010-02-12 | Soda Aromatic Co Ltd | Method for producing flavor extract |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3477856A (en) * | 1965-11-10 | 1969-11-11 | Us Agriculture | Process for extraction of flavors |
| JPS57194760A (en) * | 1981-05-15 | 1982-11-30 | Sueddeutsche Kalkstickstoff | Production of extract concentrate from fresh plant or part thereof, especially, herb vegetable |
| JPH02200159A (en) * | 1989-01-30 | 1990-08-08 | Sumitomo Seika Chem Co Ltd | Composition for aromatized food |
-
1991
- 1991-06-20 JP JP3174810A patent/JPH04372693A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3477856A (en) * | 1965-11-10 | 1969-11-11 | Us Agriculture | Process for extraction of flavors |
| JPS57194760A (en) * | 1981-05-15 | 1982-11-30 | Sueddeutsche Kalkstickstoff | Production of extract concentrate from fresh plant or part thereof, especially, herb vegetable |
| JPH02200159A (en) * | 1989-01-30 | 1990-08-08 | Sumitomo Seika Chem Co Ltd | Composition for aromatized food |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001342142A (en) * | 2000-06-01 | 2001-12-11 | Nissui Pharm Co Ltd | Composition for preventing and curing urologic disease |
| JP2004520357A (en) * | 2001-01-22 | 2004-07-08 | ソシエテ ドゥ クルタージュ エ ドゥ ディフュジョン−コディフ アンテルナショナル エス．アー．エス | Cosmetics |
| JP2010029083A (en) * | 2008-07-28 | 2010-02-12 | Soda Aromatic Co Ltd | Method for producing flavor extract |
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