JPH0538270A - Roasted fish and shellfish flavor - Google Patents
Roasted fish and shellfish flavorInfo
- Publication number
- JPH0538270A JPH0538270A JP3222345A JP22234591A JPH0538270A JP H0538270 A JPH0538270 A JP H0538270A JP 3222345 A JP3222345 A JP 3222345A JP 22234591 A JP22234591 A JP 22234591A JP H0538270 A JPH0538270 A JP H0538270A
- Authority
- JP
- Japan
- Prior art keywords
- flavor
- roasted
- extraction
- seafood
- carbon dioxide
- 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.)
- Granted
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
- Extraction Or Liquid Replacement (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、飲食品類に嗜好性に富
んだ食欲をそそる焼き魚類等のフレーバーを付与するこ
とのできる新規な焙焼魚介類（甲殻類を除く、以下同）
フレーバーに関する。更に詳しくは、本発明は、イカ、
スルメ、サケ、タタミイワシ、アジ、ハマグリ等などの
魚介類を焼いたときに生じる好ましい焙焼香を亜臨界又
は超臨界状態の二酸化炭素によって抽出処理して得られ
る新規な焙焼魚介類フレーバーに関する。BACKGROUND OF THE INVENTION The present invention relates to novel roasted seafood (excluding crustaceans, hereinafter) capable of imparting a flavorful taste to grilled fish and the like to food and drink.
Regarding flavor. More specifically, the present invention provides squid,
The present invention relates to a novel roasted seafood flavor obtained by subjecting a preferable roasted aroma produced when seafood such as squid, salmon, sardine, horse mackerel, and clams to baking to an extraction treatment with carbon dioxide in a subcritical or supercritical state.
【０００２】サンマやウナギの蒲焼きに象徴される焼い
た魚介類の香気は独特の食欲をそそる芳香味を有してい
るために非常に嗜好性が高く万人に好まれている。しか
しながら近年の住宅事情からして、一般家庭で昔ながら
の七輪を使って炭火で魚を焼くことは極めて困難な状況
にある。焙焼魚介類のフレーバーを得る最も一般的な方
法としては、焙焼された魚介類を水蒸気蒸留してフレー
バー成分を採取する方法、あるいは焙焼魚介類から有機
溶媒を使用して、フレーバー成分を分別採取する方法な
どが知られている。しかしながら、水蒸気蒸留法によれ
ば、該処理中の熱、光、酸素等の因子によるフレーバー
の劣化、油の酸化分解によるオフフレーバーの生成等の
不都合な変質、劣化が避け難かった。また溶剤抽出法を
採用した場合は、抽出溶剤を除去する際に、香気成分の
一部が揮散することも避け難く、従って、得られるフレ
ーバーは、焙焼魚介類本来の好ましいバランスを欠くと
いう難点があり、加えて残留溶剤も問題であった。更に
これらの方法によって採取されたフレーバーは、食品類
に賦香するに足る実用的なフレーバー強度が得られない
という重大な欠点があった。The aroma of grilled seafood, which is symbolized by the grilled saury and eel, is very popular because it has a unique appetizing aroma. However, due to the housing situation in recent years, it is extremely difficult to grill fish with charcoal fire using ordinary seven wheels in ordinary households. The most general method for obtaining the flavor of roasted seafood is to steam-distill the roasted seafood to collect the flavor components, or use an organic solvent from the roasted seafood to remove the flavor components. Methods such as separate collection are known. However, according to the steam distillation method, it is difficult to avoid inconvenient alteration and deterioration such as deterioration of flavor due to factors such as heat, light and oxygen during the treatment and generation of off-flavor due to oxidative decomposition of oil. Further, when the solvent extraction method is adopted, it is difficult to avoid volatilization of a part of the aroma component when the extraction solvent is removed, and thus the obtained flavor lacks the desirable balance of roasted seafood. However, the residual solvent was also a problem. Further, the flavors collected by these methods have a serious drawback in that a practical flavor intensity sufficient for perfuming foods cannot be obtained.
【０００３】また、しばしば数十種類にも達することの
ある複数種の香料化合物を調合して焙焼魚介類様の香味
を有する調合香料組成物を得る試みもあり、ある程度実
用に供されている。このような調合香料組成物は、一般
に焙焼魚介類のフレーバー分析の結果に基づいて、或い
はそれに官能的修正を加えて、複数種の合成香味化合物
を調合することにより製造されるか、或いは前述のエキ
ス調製物、天然源動植物性可食材料の加水分解物や蒸留
物等に適宜複数種の合成香料化合物を添加するなどして
得られる調合香料組成物として利用されている。しかし
ながら、上記の如き調合香料組成物は、前述のような焙
焼魚介類そのものに比較してフレーバーの強さが著しく
大きく、少量を食品に添加すれば十分であるという利点
を有するが、反面、焙焼魚介類の香味にみられるような
嗜好性に富んだ食欲をそそる且つデリケートで調和感の
良くとれた丸みを有する香味を食品に付与することは極
めて困難であって、しばしば異質感乃至違和感を伴った
香味しか付与できない欠点がある。There have also been attempts to prepare a mixed fragrance composition having a flavor similar to that of roasted seafood by mixing a plurality of kinds of fragrance compounds, which often reach dozens, and have been put to practical use to some extent. .. Such formulated flavor compositions are generally prepared based on the results of flavor analysis of roasted seafood, or with organoleptic modifications thereof, by formulating a plurality of synthetic flavor compounds, or Is used as a mixed flavoring composition obtained by appropriately adding a plurality of types of synthetic flavoring compounds to a hydrolyzate or a distillate of the natural source animal or plant edible material. However, the compounded flavor composition as described above has the advantage that the strength of the flavor is remarkably large as compared with the roasted seafood itself as described above, and it is sufficient to add a small amount to the food, but on the other hand, It is extremely difficult to impart a delicate and well-rounded flavor to foods that has a palatable appetite similar to that found in roasted seafood flavors, and often gives a feeling of strangeness or discomfort. There is a drawback that only flavors accompanied by can be imparted.
【０００４】一方、近年になってコーヒーからの脱カフ
ェイン、或いはホップエキス等の製造に超臨界状態のガ
スを用いて抽出することが実用化されている。例えば、
コーヒーを流体相の超臨界Ｃ０2 により８０気圧（ゲー
ジ）より高い圧力と３１.３°Ｃより高い温度で循環的
に抽出する焙煎コーヒーからアロマ成分を含むコーヒー
油を製造する方法（特公昭５１−３３１８５号公報）、
また、コーヒーからカフエインの除去あるいは大豆から
大豆油を超臨界状態の二酸化炭素で抽出するに際し、
水、エタノール、エチルエーテル等のごとき溶媒を抽出
促進助剤として使用して、抽出効率を高める方法（特開
昭６１−２２１２９９号公報）の提案も知られている。On the other hand, in recent years, it has been put into practical use to extract decaffeinated coffee or hop extract by using gas in a supercritical state. For example,
Supercritical C0 2 by 80 atm fluid phases coffee process for producing a coffee oil containing aroma components from roasted coffee which cyclically extracted at high pressure and temperature higher than 31.3 ° C from (gauge) (JP-B 51-33185),
Also, when removing caffeine from coffee or extracting soybean oil from soybeans with supercritical carbon dioxide,
It is also known to use a solvent such as water, ethanol or ethyl ether as an extraction accelerating aid to improve the extraction efficiency (JP-A-61-221299).
【０００５】前記した如く、焙焼魚介類から有機溶媒抽
出又は水蒸気蒸留などの従来法により得られるフレーバ
ーは、焙焼魚介類本来の特徴的な香気、嗜好性に欠け、
更に加えて香味バランス、フレーバーの強度、持続性に
も欠ける難点があった。また、亜臨界もしくは超臨界の
二酸化炭素を抽剤に用いて天然の材料からフレーバーを
採取する技術分野においても焙焼魚介類から嗜好性の高
いフレーバー成分を選択的に抽出し、これを着香料とし
て利用しようなどということに関しては全く言及された
ことはなく、また示唆もされていない。本発明の目的
は、上述の従来方法における課題を解決したフレーバー
の改善ならびに収率の改善された焙焼魚介類からの新規
なフレーバーを提供することにある。As described above, the flavor obtained by conventional methods such as organic solvent extraction or steam distillation from roasted fish and shellfish lacks the original characteristic aroma and palatability of roasted fish and shellfish,
In addition, there is a drawback that the flavor balance, flavor intensity, and sustainability are lacking. Also, in the technical field of extracting flavors from natural materials using subcritical or supercritical carbon dioxide as an extractant, flavor components with high palatability are selectively extracted from roasted seafood and used as a flavoring agent. There has been no mention or suggestion of using it as. An object of the present invention is to provide a novel flavor from roasted fish and shellfish which has solved the problems in the above-mentioned conventional methods and has improved flavor and yield.
【０００６】[0006]
【課題を解決するための手段】本発明者らは先にロース
トビーフ、ローストチキン等の鳥獣肉類を焙燒調理した
加工品から、亜臨界もしくは超臨界状体の二酸化炭素を
用いてフレーバー物質を抽出する方法を提案したが（特
願平１−２３１４６２号）、更にこれら鳥獣肉類に代え
て魚介類を焙焼したときの好ましい香気を、上述の如き
従来の諸欠陥乃至トラブルを克服して提供すべく研究を
行ってきた。その結果、イカ、スルメ、タタミイワシ、
アジ干物、ハマグリ等などの魚介類を焼いたときに生じ
る好ましい焙焼香を亜臨界又は超臨界状態の二酸化炭素
によって抽出処理することによって、嗜好性に富んだ食
欲をそそる且つデリケートで調和のよくとれた極めて優
れた且つユニークな持続性に富んだ濃厚な焙焼魚介類フ
レーバーが製造できることを発見した。従って、本発明
の目的は、極めて優れた且つユニークな焙焼魚介類フレ
ーバーを提供するにある。[Means for Solving the Problems] The present inventors extract a flavor substance from carbon dioxide in a subcritical or supercritical state from a processed product obtained by roasting bird meat such as roast beef and roast chicken. Although a method has been proposed (Japanese Patent Application No. 1-231462), a preferable aroma when roasting seafood instead of these birds and meats should be provided in order to overcome the above-mentioned conventional defects and troubles. I have done research. As a result, squid, squid, sardine,
By extracting the preferable roasted aroma produced when seafood such as horse mackerel, clams, etc. is grilled with carbon dioxide in a subcritical or supercritical state, it has an appetizing and delicate and well-balanced taste. It has been discovered that an extremely excellent and unique long-lasting rich roasted seafood flavor can be produced. Therefore, an object of the present invention is to provide an extremely excellent and unique roasted seafood flavor.
【０００７】本発明で利用することのできる魚介類の例
としては、魚類・魚卵及びそれらの加工品、貝類、頭足
類等の魚介類の生鮮物、塩蔵物及び乾燥処理物類を挙げ
ることができる。更に、これらの具体例としては、例え
ばイワシ、アジ、ムロアジ、トビウオ、カマス、カレ
イ、サバ、サンマ、サケ、サヨリ、タイ、ボラ、カツ
オ、シシャモ、ホッケ、ニシン、チリメンジャコ、シラ
ス、ウナギ、アナゴ、カワハギ、フグ、ハモ、ワカサ
ギ、アユ、ニジマス等の海産又は淡水産魚類；カズノ
コ、スジコ、タラコ、メンタイコ、カラスミ等の魚類卵
巣及びその加工品；スルメイカ、ヤリイカ、ホタルイ
カ、マダコ、イイダコ等の頭足類；ホタテ、ハマグリ、
サザエ、カキ、ホッキガイ、アサリ、タニシ等の貝類；
ウニ、ホヤ、クラゲ、ナマコ、等の魚介類の生鮮物、塩
蔵物、丸干し、開き干し、煮干し、クサヤ、ミリン干
し；味噌、醤油等の調味液漬及びその乾燥物、発酵物等
の任意の加工形態を包含した魚介類を挙げることができ
る。殊に焼きサケ、焼きスルメ、焼きタラコ、ウナギ蒲
焼きなどを好ましく挙げることができる。Examples of seafood that can be used in the present invention include fish, fish eggs, processed products thereof, fresh products, salted products and dried products of seafood such as shellfish and cephalopods. be able to. Further, specific examples thereof include sardines, horse mackerel, Japanese horse mackerel, flying fish, barracuda, flatfish, mackerel, saury, salmon, salmon, thailand, mullet, bonito, shishamo, hockey, herring, chili menjaco, shirasu, eel, eel. , Marine fish or freshwater fish such as kawahagi, puffer fish, duck, smelt, sweetfish, rainbow trout; fish ovaries such as Kazunoko, Sujiko, tarako, menthaiko, oat and their processed products; Footpods: scallops, clams,
Shellfish such as turban shells, oysters, snails, clams and snails;
Fresh seafood such as sea urchins, sea squirts, jellyfish, sea cucumbers, salted foods, dried sardines, dried sardines, dried sardines, dried sardines, dried sardines; miso, soy sauce and seasoned liquids and dried products, fermented products, etc. Mention may be made of seafood including any processed form. In particular, grilled salmon, grilled squid, grilled octopus, grilled eel and the like can be preferably mentioned.
【０００８】本発明においては上記の如き魚介類を炭
火、ガス、木材その他適宜の燃料による直火焙焼、赤外
線、マイクロウエーブ等の加熱源を用いる任意の焙焼手
段によって焙焼した、好ましくは焦げ目のついた焙焼物
を利用することができる。以上例示したような魚介類は
１種でも複数種でも適宜に組み合わせて利用することが
できる。In the present invention, the seafood as mentioned above is roasted by any roasting means using a heat source such as direct fire roasting by charcoal fire, gas, wood or other appropriate fuel, infrared rays, microwave, etc., preferably It is possible to use roasted products with charring. The seafood as exemplified above may be used alone or in combination of a plurality of kinds as appropriate.
【０００９】本発明の亜臨界もしくは超臨界状態の二酸
化炭素とは、臨界温度（３１．０℃）及び臨界圧力（７
２.９ atm)付近或いはそれを超える流体である。本発明
の焙焼魚介類香気成分抽出プロセスにおける抽出塔内の
二酸化炭素は、使用する焙焼魚介類の種類にもよるが、
一般的には、圧力約５０〜約５００ｋｇ／ｃｍ2、好ま
しくは、約６０〜約３００ｋｇ／ｃｍ2、同じく抽出温
度約２５〜約１５０℃、好ましくは、約２５〜約１００
℃程度の範囲から選ばれた亜臨界もしくは超臨界状態の
二酸化炭素で実施される。Carbon dioxide in the subcritical or supercritical state of the present invention means a critical temperature (31.0 ° C.) and a critical pressure (7).
A fluid near or above 2.9 atm). Carbon dioxide in the extraction tower in the roasted seafood aroma component extraction process of the present invention depends on the type of roasted seafood used,
Generally, the pressure is about 50 to about 500 kg / cm 2 , preferably about 60 to about 300 kg / cm 2 , also the extraction temperature is about 25 to about 150 ° C., preferably about 25 to about 100.
It is carried out with carbon dioxide in a subcritical or supercritical state selected from a range of about ° C.
【００１０】本発明においては、上記のごとき亜臨界又
は超臨界状態の二酸化炭素抽出の際に、抽出助剤として
水及び／又はアルコール類を添加することができる。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もできる。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、
水及びエタノール及び／又はグリセリン、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。In the present invention, water and / or alcohols can be added as an extraction aid during carbon dioxide extraction in the subcritical or supercritical state as described above. Examples of such alcohols include monohydric alcohols such as methanol, ethanol, n-propyl alcohol, isopropyl alcohol, butanol, 2-butanol, and t-butanol; ethylene glycol, propylene glycol, glycerin, sorbit, maltite, xylit, 1 Examples thereof include polyhydric alcohols such as 3, 3-butylene glycol and 1,2-butylene glycol. These alcohols can be used alone or as an arbitrary mixture. Among these alcohols, ethanol, propylene glycol, glycerin and any mixture thereof can be more preferably exemplified. In a particularly preferred embodiment,
A combination of water and ethanol and / or glycerin and propylene glycol may be mentioned. In this case, there is an advantage that the above-mentioned solvent can be used as it is without being separated from the obtained flavor without any separation, and troubles such as change in flavor flavor and dissipation at the time of separation can be avoided.
【００１１】上述の二酸化炭素抽出の際に添加する水或
いはアルコール類の使用量は、前記焙焼魚介類の種類に
もよるが、一般的には使用する焙焼魚介類に対して約
０．１〜約１０００重量％程度、好ましくは約１〜約１
００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＝約５：９５〜約７０：３
０程度の範囲がしばしば採用される。更にこれらの混合
系の溶媒の使用量は、上述の水或いはアルコール類の使
用量と同程度の範囲で使用される。The amount of water or alcohol added in the above-mentioned carbon dioxide extraction depends on the kind of the roasted fish and shellfish, but is generally about 0. 1 to about 1000% by weight, preferably about 1 to about 1
The range is about 00% by weight. The mixing ratio of water and alcohol when used in a mixture system of water and alcohol may be arbitrarily selected depending on the raw materials used, but normally, water: alcohol = about 5:95 to about 70 :. Three
A range of about 0 is often adopted. Further, the amount of the solvent used in these mixed systems is within the same range as the amount of the above-mentioned water or alcohol.
【００１２】以下、本発明焙焼魚介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、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、あらかじめ原
料の焙焼魚介類と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。この場合、原料の焙焼魚介類
を所定の水及び／又はアルコール類で、予め充分混合し
てから抽出操作を開始するのがよい。また、別の容器で
原料の焙焼魚貝類と所定の水及び／又はアルコール類を
充分混合してから、抽出塔に仕込んで行うこともでき
る。原料の焙焼魚介類と水及び／又はアルコール類の混
合は、通常室温〜約５０℃程度の温度範囲で約１０分〜
約３時間程度かきまぜ或いは静置しておこなわれる。こ
こで、抽出対象物を含有した二酸化炭素相を減圧弁を通
して減圧し、セパレーターに導き、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使用してもよい。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。The embodiment for extracting a rich aroma component from the roasted seafood of the present invention will be described in more detail below. Carbon dioxide is compressed to a predetermined pressure by using a compressor, brought to a predetermined temperature through a heat exchanger, brought into a subcritical or supercritical state, and then introduced into the extraction column. The roasted seafood as a raw material and, if necessary, predetermined water and / or alcohols are charged in the extraction tower in advance. In this case, it is preferable that the raw material roasted fish and shellfish be sufficiently mixed with predetermined water and / or alcohol in advance before the extraction operation is started. Alternatively, the roasted fish and shellfish as a raw material and predetermined water and / or alcohols may be sufficiently mixed in another container and then charged into an extraction tower. The mixture of the raw material roasted seafood and water and / or alcohol is usually from room temperature to about 50 ° C. for about 10 minutes to
Stir or stir for about 3 hours. Here, the carbon dioxide phase containing the extraction target is decompressed through a decompression valve, guided to a separator, and the extract is separated from carbon dioxide. Although a part of the used water or alcohol remains in the separator, it may be directly used for various purposes without being separated, or may be separated by a general method and used if desired. The separation of the carbon dioxide and the extract may be carried out by the temperature change method in addition to the above-mentioned depressurization method, or the extraction tower may be made into two series and semi-continuously operated.
【００１３】このプロセスでは、一般的には初期抽出物
として軽質の香味成分を含有する部分が多く抽出される
ので、まずこの部分を所定量分離した後重質の香味成分
を含有する部分を分割抽出することも可能である。これ
ら任意の部分に分割して得られる抽出物は、そのまま単
独で使用しても良く、又任意の割合に混合して使用する
こともできる。In this process, generally, a large amount of a portion containing a light flavor component is extracted as an initial extract. Therefore, first, this portion is separated by a predetermined amount, and then a portion containing a heavy flavor component is divided. It is also possible to extract. The extract obtained by dividing these into arbitrary parts may be used alone as it is, or may be used by mixing them in an arbitrary ratio.
【００１４】上記のごとくして得られた焙焼魚介類フレ
ーバーに、所望により、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焙焼魚
介類フレーバーを、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、更に
該乳状液を噴霧乾燥、凍結乾燥のごとき任意の乾燥手段
により、粉末もしくは顆粒状とすることもできる。The roasted seafood flavors obtained as described above are optionally combined with any excipient such as sugars, dextrins, cyclodextrins, starches, gum arabic, gelatin, casein, vegetable proteins and mixtures thereof. Can be added, roasted seafood flavor containing such excipients, for example, homogenized using a homogenizer, it can be used as an emulsion, further spray drying the emulsion, It can also be made into powder or granules by any drying means such as freeze-drying.
【００１５】また、上記の如くして得られる焙焼魚介類
フレーバーに、所望により他の動植物エキス、例えば各
種ハーブエキス、野菜エキス、カツオエキス、チキンエ
キス等を配合することもでき、これらのエキスは溶媒抽
出によるものでも超臨界状態の二酸化炭素による抽出物
でもよい。更に本発明によって得られる焙焼魚介類フレ
ーバーに天然又は合成香料化合物を用いて調合した同質
又は異種の香気特性を有する調合香料を添加配合し、更
に特徴のある新規な香料組成物を調整することもでき
る。If desired, the roasted seafood flavor obtained as described above may be mixed with other animal or plant extracts such as various herb extracts, vegetable extracts, bonito extracts, chicken extracts and the like. May be solvent-extracted or supercritical carbon dioxide extract. Further, a roasted seafood flavor obtained according to the present invention is further blended with a compounded flavor having the same or different aroma characteristics prepared by using a natural or synthetic flavor compound to prepare a novel flavoring composition having a characteristic. You can also
【００１６】本発明よって得られる焙焼魚介類フレーバ
ーは、例えば、風味調味料、たれ類、液体調味料等の調
味料類；ふりかけ類、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０．０００１〜約１０重量％、好ましく
は、約０．００５〜約２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。The roasted seafood flavors obtained according to the present invention include, for example, seasonings such as flavor seasonings, sauces and liquid seasonings; sprinkles, soups, cooked foods, side dishes, snacks and delicacies. It can be used in a wide range of fields such as. The blending amount with respect to these foods and drinks or seasonings may be, for example, about 0.0001 to about 10% by weight, preferably about 0.005 to about 2% by weight. Hereinafter, the embodiments of the present invention will be described in more detail with reference to Examples.
【００１７】[0017]
【実施例１】炭火で焼いた甘塩サケ切身１ｋｇを内容量
５リットルの抽出塔に充填し、抽出温度４０℃、圧力２
５０ｋｇ／ｃｍ2の二酸化炭素を用いて４時間抽出し、
抽出ガスをセパレーターに導き４０ｋｇ／ｃｍ2に減圧
して香気成分を分離し、焼きサケフレーバー２０ｇを得
た（本発明品）。一方上記実施例において用いたと同じ
甘塩サケの焙焼物１ｋｇをｎ−ペンタン４ｋｇを用いて
常法により溶媒抽出し、溶媒を回収して４５ｇの抽出物
を得た（比較品）。本発明品と比較品をそれぞれ菜種油
にて１０００倍に希釈し、１０名の官能検査員によって
香味を官能評価した結果、全員が比較品１に比べて本発
明品１の方が焼塩サケ特有の濃厚な風味が数倍強く、味
の厚みと柔らかさがあり、芳醇で持続性に優れ調和のと
れた香味を有していることを認めた。[Example 1] 1 kg of charcoal-grilled sweet and salty salmon fillets was packed in an extraction tower having an internal volume of 5 liters, and the extraction temperature was 40 ° C and the pressure was 2
Extract with carbon dioxide of 50 kg / cm 2 for 4 hours,
The extracted gas was introduced into a separator and the pressure was reduced to 40 kg / cm 2 to separate the aroma components, and 20 g of grilled salmon flavor was obtained (product of the present invention). On the other hand, 1 kg of the same roasted sweet salt salmon as used in the above example was subjected to solvent extraction by a conventional method using 4 kg of n-pentane, and the solvent was recovered to obtain 45 g of an extract (comparative product). Each of the present invention product and the comparative product was diluted 1000 times with rapeseed oil and subjected to a sensory evaluation of the flavor by 10 sensory inspectors. As a result, all of the present invention products 1 were more peculiar to grilled salt salmon than the comparative product 1. It was confirmed that the rich flavor was several times stronger, the thickness and softness of the taste were strong, and it had a rich, long-lasting and harmonious flavor.
【００１８】[0018]
【実施例２】焼スルメ５００ｇを抽出塔に仕込み、抽出
温度４０℃、圧力1００ｋｇ／ｃｍ2の二酸化炭素を用い
て抽出し、分離塔内の温度３５℃、圧力５０ｋｇ／ｃｍ
2の条件でフレーバー部分を分離し４ｇの抽出物を得た
（本発明品２）。本発明品を１０名の官能検査員によっ
て香味を官能評価した結果、本発明品は焼き立てそのま
まの好ましいスルメ香気を有し、著しく旨みとコク味が
あり、しかも濃厚でよく調和のとれた優れた焼きスルメ
香味を有していることを認めた。[Example 2] 500 g of grilled squid was charged into an extraction column and extracted using carbon dioxide at an extraction temperature of 40 ° C and a pressure of 100 kg / cm 2 , and the temperature in the separation column was 35 ° C and the pressure was 50 kg / cm.
The flavor portion was separated under the condition of 2 to obtain 4 g of an extract (invention product 2). As a result of sensory evaluation of the flavor of the product of the present invention by 10 sensory inspectors, the product of the present invention has a desirable smelling aroma as it is freshly baked, has a remarkable taste and a rich taste, and is rich and well-balanced and excellent. It was confirmed that it had a roasted squid flavor.
【００１９】[0019]
【実施例３】ムロアジクサヤ（八丈島産）５００ｇをグ
リセリン５０ｇ及び水１００ｇと共に抽出塔に仕込み、
抽出温度３５℃、圧力１００ｋｇ／ｃｍ2の二酸化炭素
を用いて抽出し、分離塔内の圧力を４０ｋｇ／ｃｍ2に
して抽出物を分離し、水層部を除去して３ｇの抽出物を
得た。このものは従来品の有機溶媒による抽出物に比
べ、著しく先立ちのクサヤ臭が強くコク味、丸味があ
り、しかも調和のとれた良質なクサヤ特有の好ましい香
味を示し、優れた持続性を有していた。[Example 3] Muroazikusaya (from Hachijojima Island) 500 g was charged into an extraction column together with glycerin 50 g and water 100 g,
Extraction was performed using carbon dioxide at an extraction temperature of 35 ° C. and a pressure of 100 kg / cm 2 , and the pressure in the separation column was set to 40 kg / cm 2 to separate the extract, and the water layer portion was removed to obtain 3 g of the extract. It was Compared with conventional organic solvent extracts, this product has a strong preceding Kusaya smell, a rich and round taste, and shows a harmonious and favorable taste unique to Kusaya, and has excellent sustainability. Was there.
【００２０】[0020]
【実施例４】炭火で焼いたタレ付ウナギ蒲焼き５００ｇ
を、抽出温度２５℃、圧力１５０ｋｇ／ｃｍ2の二酸化
炭素を用いて抽出し、抽出ガスを分離塔に導き、温度２
５℃、圧力４０ｋｇ／ｃｍ2に下げて抽出物を分離し、
水層部を除去して９ｇの抽出物を得た。この抽出物はウ
ナギ蒲焼きの香味をよく再現しておりかつ香味に旨さと
こく味をもつことが認められた。[Example 4] 500 g of eel-grilled eel grilled over charcoal
Is extracted with carbon dioxide at an extraction temperature of 25 ° C. and a pressure of 150 kg / cm 2 , and the extracted gas is introduced into a separation column at a temperature of 2
Separate the extract at 5 ° C and pressure of 40 kg / cm 2 ,
The aqueous layer was removed to obtain 9 g of extract. It was found that this extract well reproduced the flavor of eel kabayaki and had a good taste and rich flavor.
【００２１】[0021]
【実施例５】焼いた甘塩のタラコ１ｋｇを抽出温度３５
℃、圧力２００ｋｇ／ｃｍ2の二酸化炭素を用いて抽出
し、分離塔内の温度３５℃、圧力４０ｋｇ／ｃｍ2とし
て抽出物を分離し、水層部を除去して８ｇの抽出物を得
た。この抽出物を３０重量％のアラビアガム水溶液２４
０ｇを用いて均質に乳化した後真空乾燥して焼きタラコ
フレーバーパウダー７５ｇを得た。この焼きタラコフレ
ーバーパウダーを市販のタラコふりかけに０．５％添加
し、炊き立ての白飯にふりかけて官能評価したところ、
無添加の市販品に比べタラコの焼いた焙焼香気が強く、
またタラコ特有の旨味のある風味が格段に強く嗜好性が
顕著に改善されていた。Example 5 1 kg of roasted sweet-salt cod roe was extracted at a temperature of 35.
Extraction was performed using carbon dioxide at a temperature of 200 ° C. and a pressure of 200 kg / cm 2 , and the extract was separated at a temperature of 35 ° C. in the separation column at a pressure of 40 kg / cm 2 and the aqueous layer was removed to obtain 8 g of an extract. .. This extract was added with a 30% by weight aqueous solution of gum arabic 24
After uniformly emulsifying it with 0 g, it was vacuum dried to obtain 75 g of baked taraco flavor powder. When 0.5% of this grilled tarako flavor powder was added to a commercially available tarako sprinkle, it was sprinkled on freshly cooked white rice for sensory evaluation,
Compared to additive-free commercial products, the roasted aroma of tarako is stronger,
Moreover, the savory flavor peculiar to tarako was remarkably strong and the palatability was significantly improved.
【００２２】[0022]
【実施例６】実施例１で得られた本発明品の焼きサケフ
レーバーと同じ焼きサケをｎ−ペンタンで抽出した従来
の焼きサケフレーバーを、それぞれ市販のお茶付けの素
に０．１％添加した。これらのお茶漬けを１０名の官能
検査員によって官能検査を行った結果、全員が一致して
本発明品を添加したお茶漬けの方が焼きサケ特有の風味
が強く、調和のとれた香気香味を有していると判定し
た。Example 6 The conventional grilled salmon flavor obtained by extracting the same grilled salmon flavor of the product of the present invention obtained in Example 1 with n-pentane was added to each of the commercially available tea-making ingredients at 0.1%. did. As a result of a sensory test conducted by 10 sensory inspectors on these Ochazuke, all of them agreed that the Ochazuke added the product of the present invention had a stronger flavor peculiar to grilled salmon and had a harmonious aroma and flavor. It was determined that
【００２３】[0023]
【発明の効果】本発明によれば、焙焼魚介類を亜臨界ま
たは超臨界状態の二酸化炭素で抽出処理することによっ
て、従来の水蒸気蒸留または有機溶媒抽出によって得ら
れる焙焼魚介類フレーバーとは比較にならない優れた焼
きたての、或いは魚介類を焼くときに感じられる香ばし
く食欲をそそる好ましい焙焼魚介類の香気をそのままに
採取することができる。According to the present invention, the roasted seafood flavor obtained by conventional steam distillation or organic solvent extraction by extracting roasted seafood with carbon dioxide in a subcritical or supercritical state is used. It is possible to directly collect the aroma of excellent roasted seafood which is not comparable and has a savory and appetizing taste that is felt when baking seafood.
Claims (1)
亜臨界又は超臨界状態の二酸化炭素で抽出して得られる
ことを特徴とする焙焼魚介類フレーバー。1. A roasted seafood flavor, which is obtained by extracting a roasted seafood (excluding shellfish) with carbon dioxide in a subcritical or supercritical state.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3222345A JP2889406B2 (en) | 1991-08-08 | 1991-08-08 | Roasted seafood flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3222345A JP2889406B2 (en) | 1991-08-08 | 1991-08-08 | Roasted seafood flavor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0538270A true JPH0538270A (en) | 1993-02-19 |
| JP2889406B2 JP2889406B2 (en) | 1999-05-10 |
Family
ID=16780890
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3222345A Expired - Lifetime JP2889406B2 (en) | 1991-08-08 | 1991-08-08 | Roasted seafood flavor |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2889406B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006223239A (en) * | 2005-02-21 | 2006-08-31 | Kaneo Chiba | Method for extracting active ingredient of roasted fishes and shellfishes utilizing oxygen nanobubble water and raw material for fish processed product to which the active ingredient obtained by the extracting method is added |
| JP2011168498A (en) * | 2010-02-16 | 2011-09-01 | Aomori Prefectural Industrial Technology Research Center | Incense stick containing cuttlefish |
| CN111418814A (en) * | 2020-04-23 | 2020-07-17 | 广州华宝食品有限公司 | Salmon essence and preparation method and application thereof |
-
1991
- 1991-08-08 JP JP3222345A patent/JP2889406B2/en not_active Expired - Lifetime
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006223239A (en) * | 2005-02-21 | 2006-08-31 | Kaneo Chiba | Method for extracting active ingredient of roasted fishes and shellfishes utilizing oxygen nanobubble water and raw material for fish processed product to which the active ingredient obtained by the extracting method is added |
| JP2011168498A (en) * | 2010-02-16 | 2011-09-01 | Aomori Prefectural Industrial Technology Research Center | Incense stick containing cuttlefish |
| CN111418814A (en) * | 2020-04-23 | 2020-07-17 | 广州华宝食品有限公司 | Salmon essence and preparation method and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2889406B2 (en) | 1999-05-10 |
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