JPH108088A - Extraction of flavor ingredient and production of extract used for food by using the flavor ingredient - Google Patents
Extraction of flavor ingredient and production of extract used for food by using the flavor ingredientInfo
- Publication number
- JPH108088A JPH108088A JP8159592A JP15959296A JPH108088A JP H108088 A JPH108088 A JP H108088A JP 8159592 A JP8159592 A JP 8159592A JP 15959296 A JP15959296 A JP 15959296A JP H108088 A JPH108088 A JP H108088A
- Authority
- JP
- Japan
- Prior art keywords
- alcohol
- flavor ingredient
- flavor
- boiled
- extraction
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Edible Seaweed (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、香気成分を効率よ
く抽出するとともに、それを利用した新しいエキスの製
造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for efficiently extracting aroma components and producing a new extract using the same.
【０００２】[0002]
【従来の技術】香気成分を抽出する方法としてアルコー
ル抽出は一般的に行われている。この方法は、鰹節など
の原料を常温でアルコールもしくは含水アルコールに浸
し静置もしくは攪拌する。このことにより、香気成分を
アルコールもしくは含水アルコール溶液に溶出させる。
次に本溶液を鰹節等の原料から濾別し、濃縮工程を経て
香気成分を回収する。2. Description of the Related Art Alcohol extraction is generally performed as a method for extracting aroma components. In this method, a raw material such as bonito is immersed in alcohol or hydrous alcohol at room temperature and left standing or stirred. As a result, the fragrance component is eluted into the alcohol or aqueous alcohol solution.
Next, the solution is filtered from raw materials such as bonito and the like, and the fragrance component is recovered through a concentration step.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、節類又
は煮干し品の加工魚類、及びその副産物と、昆布等の海
産物類の香気成分をすべてアルコール、もしくは含水ア
ルコール溶液に溶出させるには多量のアルコールが必要
となるため、最終的に濃縮工程においてアルコールを除
去しなければならず、この際に香気成分も失われてしま
うという欠点がある。又、原料と香気成分を含むアルコ
ール溶液との濾別工程においても香気成分を含むアルコ
ール溶液を全て回収するのは不可能で、かなりの香気成
分がここでも失われる。この発明は上記欠点を解決すべ
く、香気成分の損失を極力抑えることを目的とする。However, it is necessary to use a large amount of alcohol in order to elute all of the processed fish of knots or boiled products, its by-products, and the aroma components of marine products such as kelp into alcohol or a hydroalcoholic solution. Is required, so that the alcohol must be finally removed in the concentration step, and at this time, there is a disadvantage that the fragrance component is also lost. Further, even in the step of filtering the raw material and the alcohol solution containing the fragrance component, it is impossible to collect all the alcohol solution containing the fragrance component, and a considerable amount of the fragrance component is lost here. An object of the present invention is to minimize the loss of fragrance components to solve the above-mentioned drawbacks.
【０００４】[0004]
【課題を解決するための手段】前述の目的を達成するた
め、本発明者らは鋭意検討を重ねた結果、閉鎖系の減圧
下でアルコールを循環させて、節類と接触させることに
より、香気成分を効率よく抽出できるとの知見に至っ
た。即ち、請求項１に関する発明は節類又は煮干し品の
加工魚類、及びその副産物と、昆布等の海産物類の中か
ら選ばれた１種以上の原料を閉鎖系の抽出器内（減圧状
態）でアルコールを循環（蒸留）させることで連続的に
抽出することを特徴とするものであり、請求項２に関す
る発明は、請求項１で得られた香気成分抽出液に同一原
料から得られる呈味成分を加えて食品用エキスを製造す
ることを特徴とする。Means for Solving the Problems In order to achieve the above-mentioned object, the present inventors have made intensive studies and found that by circulating alcohol under reduced pressure in a closed system and bringing it into contact with knots, the fragrance was reduced. It has been found that components can be efficiently extracted. That is, the invention according to claim 1 relates to processed fish of knots or boiled products, and by-products thereof, and at least one raw material selected from marine products such as kelp in a closed system extractor (under reduced pressure). The alcohol is continuously extracted by circulating (distilling) the alcohol, and the invention according to claim 2 is characterized in that the flavor component extract obtained in claim 1 has a taste obtained from the same raw material. It is characterized by producing an extract for food by adding components.
【０００５】[0005]
【発明の実施の形態】以下、図示例とともに、本発明の
実施の形態について説明する。尚、抽出対象物である節
類又は煮干し品の加工魚類、及びその副産物と、昆布等
の海産物類（以下「節類」と略す）は、予め粉砕して用
いることが望ましいEmbodiments of the present invention will be described below with reference to the drawings. In addition, it is desirable that the processed fish of the knots or boiled products to be extracted, and by-products thereof, and marine products such as kelp (hereinafter abbreviated as “knots”) are used after being ground beforehand.
【０００６】請求項１に関する説明は、以下の通りThe description of claim 1 is as follows.
【０００７】図１は、本発明における香気抽出法の装置
の１例の全体を示す。大きく分けて、本装置は冷却器
（A）、抽出層（B）、香気成分含有アルコール溶液回収
層（C）、加熱器（D）の４つで構成される。冷却器
（A）の上部には圧力制御弁（E）が接続されており、所
望の圧力（減圧）に設定できるように構成されている。
従って本抽出装置全体は圧力容器で構成される。また、
抽出層（B）には、底部にメッシュが装着された籠が装
備されており、粉砕した原料はその籠に投入される仕組
みとなっている。この時粉砕した原料は、籠からもれな
い様工夫されている。FIG. 1 shows an example of an apparatus for aroma extraction according to the present invention. The apparatus is roughly divided into four parts: a cooler (A), an extraction layer (B), a fragrance-containing alcohol solution recovery layer (C), and a heater (D). A pressure control valve (E) is connected to an upper portion of the cooler (A), and is configured so that a desired pressure (reduced pressure) can be set.
Accordingly, the entire extraction apparatus is constituted by a pressure vessel. Also,
The extraction layer (B) is equipped with a basket provided with a mesh at the bottom, and the pulverized raw material is charged into the basket. At this time, the crushed raw material is designed so that it does not escape from the basket.
【０００８】次に、本抽出装置を使用して節類の香気成
分を抽出する方法について説明する。 １）まず、節類を粉砕して籠と共に抽出漕(B)に投入す
る。 ２）回収漕（C）に抽出溶媒としてエタノールまたは、1
0%以上の含水エタノールを加えて（A）〜（D）を全て装
着する。図１はその時の状態図である。 ３）次に圧力制御弁を通じて系内を所望の圧力（30〜50
0mmHg）にした後、圧力制御弁を閉じ系内を閉鎖状態に
する。 ４）最後に、加熱器（D）及び冷却器（A）を作動させ
る。このことにより減圧下で沸騰し、気化した抽出溶媒
が図１に示した側管（B）-1を通り冷却器（A）に達す
る。冷却された溶媒は液化し、抽出漕（B）に滴下する
と同時に香気成分を回収する。滴下した溶媒は抽出漕
（B）内に蓄積し、図１に示したサイフォン（B）-2の最
上部にやがて液面が達すると、回収漕（C）に香気成分
を含有したまま回収される。 ５）抽出され得る全ての香気成分を回収するまでこのサイ
クルが繰り返され、回収漕（C）には香気成分を多量に含
んだ溶媒が蓄積することとなる。図２は、本アルコール
抽出が循環的に行われている事を表す図である。Next, a method for extracting aroma components of knots using the present extraction apparatus will be described. 1) First, crush the knots and put them together with the basket into the extraction tank (B). 2) Ethanol or 1 as an extraction solvent in the recovery tank (C)
Add at least 0% aqueous ethanol and attach all of (A) to (D). FIG. 1 is a state diagram at that time. 3) Next, a desired pressure (30 to 50) is set through the pressure control valve.
After that, the pressure control valve is closed and the system is closed. 4) Finally, the heater (D) and the cooler (A) are operated. This causes the solvent to boil under reduced pressure, and the vaporized extraction solvent reaches the cooler (A) through the side pipe (B) -1 shown in FIG. The cooled solvent is liquefied and dropped into the extraction tank (B), and at the same time, the aroma component is recovered. The dropped solvent accumulates in the extraction tank (B), and when the liquid level reaches the uppermost part of the siphon (B) -2 shown in FIG. 1, it is recovered in the recovery tank (C) while containing the aroma components. You. 5) This cycle is repeated until all the fragrance components that can be extracted are collected, and the solvent containing a large amount of the fragrance components accumulates in the collection tank (C). FIG. 2 is a diagram showing that the alcohol extraction is being performed cyclically.
【０００９】ここで、系内を減圧にするのは香気成分の
劣化を防止するために、低温（０〜５０°Ｃ程度）で抽
出することを目的としたものである。Here, the purpose of reducing the pressure in the system is to extract at a low temperature (about 0 to 50 ° C.) in order to prevent deterioration of the aroma components.
【００１０】以下、請求項２に関する説明をする。Hereinafter, a second aspect will be described.
【００１１】節類等の呈味成分は香気成分と異なり、常
套手段である熱水抽出等により容易に抽出・回収できる
ので香気成分の回収後、その残渣より呈味成分を熱水抽
出し、濃縮する等により呈味料を得ることが出来る。ま
た、この呈味料に香気成分を混合して、食品用エキスを
生成することが出来る。The flavor components such as knots are different from the flavor components and can be easily extracted and recovered by conventional means such as hot water extraction. After the recovery of the flavor components, the flavor components are extracted with hot water from the residue. A flavor can be obtained by concentration and the like. Further, a flavor extract can be produced by mixing a flavor component with the flavor.
【００１２】[0012]
【発明の効果】以上のように本発明では常に蒸留したア
ルコール溶液で抽出を繰り返しているため、香気成分で
アルコール溶液が飽和状態に達する心配がなく、少量の
アルコール溶液で抽出操作を行うことができる。また、
アルコールで抽出され得る全ての香気成分が回収層
（C）に蓄積されるまで抽出操作が行われるので、最終
工程で原料の節類等に含まれたアルコール溶液を濾別し
回収する必要がないため香気成分の損失がほとんどな
い。As described above, in the present invention, since extraction is repeated with a distilled alcohol solution, there is no fear that the alcohol solution reaches a saturated state due to aroma components, and the extraction operation can be performed with a small amount of alcohol solution. it can. Also,
Since the extraction operation is performed until all flavor components that can be extracted with alcohol are accumulated in the recovery layer (C), there is no need to filter and recover the alcohol solution contained in the knots and the like in the final step. As a result, there is almost no loss of flavor components.
【図１】本実施形態における香気成分抽出装置で節類と
アルコールの投入直後の状態図である。FIG. 1 is a diagram showing a state immediately after the introduction of knots and alcohol in the aroma component extraction device according to the present embodiment.
【図２】本実施形態における香気成分抽出装置でアルコ
ール抽出が、循環的に行われていることを表す図であ
る。FIG. 2 is a diagram showing that alcohol extraction is performed cyclically by the fragrance component extraction device in the present embodiment.
１：粉砕した節類 ２：アルコールもしくは、含水アルコール ３：籠 （A）：冷却器 （B）：抽出漕 （C）：回収漕 （D）：加熱器 （B）-1：側管 （B）-2：サイフォン 1: crushed knots 2: alcohol or hydrous alcohol 3: basket (A): cooler (B): extraction tank (C): recovery tank (D): heater (B) -1: side pipe (B ) -2: Siphon
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.6 識別記号 庁内整理番号 ＦＩ 技術表示箇所 Ａ２３Ｌ 1/337 １０２ Ａ２３Ｌ 1/337 １０２ ──────────────────────────────────────────────────続 き Continuation of the front page (51) Int.Cl. 6 Identification number Agency reference number FI Technical display location A23L 1/337 102 A23L 1/337 102
Claims (2)
産物と、昆布等の海産物類の中から選ばれた１種以上を
閉鎖系の減圧下でアルコール又は含水アルコールを連続
的に循環させることにより、天然香気成分を効率的に抽
出することを特徴とする香気成分抽出法。(1) Processed fish of knots or boiled products, and by-products thereof, and one or more selected from marine products such as kelp, continuously circulating alcohol or hydrous alcohol under reduced pressure in a closed system. A method of extracting a natural fragrance component by causing the natural fragrance component to be efficiently extracted.
残渣から熱水抽出等を行って得られる呈味成分を混合す
ることを特徴とする食品用のエキスの製法。2. A method for producing an extract for food, comprising mixing the natural flavor component obtained in claim 1 with a taste component obtained by subjecting the residue to hot water extraction or the like.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8159592A JPH108088A (en) | 1996-06-20 | 1996-06-20 | Extraction of flavor ingredient and production of extract used for food by using the flavor ingredient |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8159592A JPH108088A (en) | 1996-06-20 | 1996-06-20 | Extraction of flavor ingredient and production of extract used for food by using the flavor ingredient |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH108088A true JPH108088A (en) | 1998-01-13 |
Family
ID=15697080
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8159592A Pending JPH108088A (en) | 1996-06-20 | 1996-06-20 | Extraction of flavor ingredient and production of extract used for food by using the flavor ingredient |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH108088A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002291402A (en) * | 2001-03-30 | 2002-10-08 | Yaizu Suisankagaku Industry Co Ltd | Method for producing dried fish |
| JP2007159550A (en) * | 2005-12-14 | 2007-06-28 | Sato Shokuhin Kogyo Kk | Method for producing essence of dried fishes |
| JP2007332349A (en) * | 2006-05-17 | 2007-12-27 | Yamaguchi Univ | Perfume comprising debromolaurin terol |
| JP2012005408A (en) * | 2010-06-24 | 2012-01-12 | Tablemark Co Ltd | Method for producing seasoning composition containing dried fish extract |
| JP5917763B1 (en) * | 2015-12-22 | 2016-05-18 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Liquid seasoning and method for producing the same |
-
1996
- 1996-06-20 JP JP8159592A patent/JPH108088A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002291402A (en) * | 2001-03-30 | 2002-10-08 | Yaizu Suisankagaku Industry Co Ltd | Method for producing dried fish |
| JP2007159550A (en) * | 2005-12-14 | 2007-06-28 | Sato Shokuhin Kogyo Kk | Method for producing essence of dried fishes |
| JP2007332349A (en) * | 2006-05-17 | 2007-12-27 | Yamaguchi Univ | Perfume comprising debromolaurin terol |
| JP2012005408A (en) * | 2010-06-24 | 2012-01-12 | Tablemark Co Ltd | Method for producing seasoning composition containing dried fish extract |
| JP5917763B1 (en) * | 2015-12-22 | 2016-05-18 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Liquid seasoning and method for producing the same |
| JP2017112864A (en) * | 2015-12-22 | 2017-06-29 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Liquid seasoning and manufacturing method therefor |
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