JP4298359B2 - Fragrance - Google Patents

Description

【００２６】
比較例１
実施例４の処方から実施例２で得られた鮫肉の香気抽出物を除いたカニフレーバー組成物を調製した。
【００２７】
風味試験
上記実施例４で得られたカニフレーバー組成物と、比較例１で得られたカニフレーバー組成物の香気について比較試験を行った結果、実施例４のカニフレーバー組成物は強いカニ様の香気を有し、自然でバランスの良いものであるのに比べ、比較例１のフレーバー組成物は自然な風味にかけ、物足りなさを感じるものであった。
【００２８】
実施例５
実施例４で調製したカニフレーバー組成物を用い、下記の組成を有するシーフード組成物を調製した。このシーフード組成物により得られた蒲鉾は、自然でバランスのとれた強いカニ様の香気を有するものであった。
【００２９】

【００３０】
【発明の効果】
以上詳述したように、本発明の軟骨魚類肉の香気抽出物は、天然物を原料として用いるもので安全面から好ましいものであると共に、自然な魚介類の風味を付与或いは増強する性質を有する、従来にない汎用性のある香料である。しかも、前記香料を食品用香料、即ちフレーバーとして食品、特にシーフードに添加すれば、従来にない天然素材由来のシーフード用フレーバーとなり、更に、添加される食品の風味はそのままで、自然な魚介類の風味が付与或いは増強された食品となるという極めて優れた効果を有するものである。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a fragrance extract for flavoring of cartilage fish useful as a fragrance such as a fragrance for food, a fragrance containing at least the fragrance extract for fragrance, and a food containing the fragrance.
[0002]
[Prior art]
In recent years, the demand for processed foods has increased due to the diversification of eating habits, and various flavorings have been developed along with this, but very few are made from natural products. As a method for obtaining a flavoring agent having a scent of fish and shellfish using a natural product as a raw material, for example, processed fish of dried or dried products is extracted with carbon dioxide in a liquefied or supercritical state, and subjected to reduced pressure treatment. A method for recovering natural flavor components (see, for example, Patent Document 1), and fish bun stock obtained by extracting fish buns with liquid, subcritical or supercritical carbon dioxide in the presence of hydrous alcohol as necessary. Flavor (for example, see Patent Documents 2 and 3), roasted fish shellfish flavor obtained by extracting the aroma of roasted fish shellfish with carbon dioxide (for example, see Patent Document 4), seafood A flavoring agent that cools and liquefies gas generated by heating the decomposition liquid is known (for example, see Patent Document 5). However, the seasoned or dried fish stock flavor is a unique scent of the dried fish or dried product itself, and the flavor flavor of roasted fish shellfish is the scent of grilled fish and shellfish. The flavoring agent that cools and liquefies the gas generated by heating the plant protein hydrolyzate also has the aroma of baked foods such as sukiyaki and grilled clams because it heats seafood and avian meat by dry distillation. This is unavoidable, and all have the problem that their use as a flavoring agent is limited.
[0003]
[Patent Document 1]
Japanese Patent Publication No. 4-72498 [Patent Document 2]
Japanese Patent Publication No. 64-8990 [Patent Document 3]
Japanese Patent Laid-Open No. 10-57008 [Patent Document 4]
Japanese Patent Laid-Open No. 5-38270 [Patent Document 5]
Japanese Patent Laid-Open No. 9-9907
[Problems to be solved by the invention]
The present invention has been made in view of the above problems, and when added to seafood or the like, it is derived from a natural product that can impart or enhance the flavor of seafood without losing the original flavor of the added product such as seafood. It aims to provide a versatile fragrance extract.
Another object of the present invention is to provide a fragrance containing this fragrance extract.
Furthermore, an object of the present invention is to provide a food product to which the flavor of seafood is added or enhanced while maintaining the original flavor of the food product.
[0005]
[Means for Solving the Problems]
As a result of intensive studies, the present inventors have achieved the above object by using an aroma extract obtained by extracting and acquiring aroma components of cartilage fish meat, particularly salmon meat, in the presence of water and / or alkali. We have found out that we can do it and have reached the present invention.
[0006]
That is, the present invention is as follows.
[1] A flavor extract for flavoring obtained from a mixture containing cartilage fish meat and water and / or alkali.
[2] A flavor extract for flavoring, which is obtained by distilling cartilage meat in the presence of water and / or alkali.
[3] The aromatic extract for flavoring according to [2] above, wherein the aromatic component is concentrated using a porous resin after distillation.
[4] A fragrance containing the fragrance extract for flavoring according to any one of [1] to [3].
[5] The fragrance according to [4], wherein the fragrance is for food.
[6] A food containing the fragrance according to [4] or [5].
[0007]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in more detail.
The aroma extract of cartilage fish meat of the present invention can be obtained by extracting and recovering aroma components from the meat of cartilaginous fish in the presence of water and / or alkali, and is used as a raw material when obtaining this aroma extract. Preferred examples of the cartilage fish meat include meat such as crabs and stingrays, and all heads such as sharks. These cartilaginous fish may be a single type or a combination of two or more types. These cartilage fishes include, among others, Uba sharks, Thresher sharks, Horn sharks, Saw sharks, White sharks, Great white sharks, Hammerhead sharks, Whale sharks, Swallow sharks, Thick sharks, shark sharks, shark sharks, shark sharks Meat is more preferred. In the present invention, these cartilaginous fish meats may be used in a block shape, or in any form such as finely sliced, chopped, further minced, or surimi. .
[0008]
In the present invention, the type of water used with the cartilage fish meat is not particularly problematic as long as it is clean water. The amount of water used for cartilaginous fish may be any amount. For example, if the amount of water is too much relative to the amount of meat of cartilaginous fish, the collection efficiency of the aroma component decreases, while if it is too small, the extraction amount There is a problem because the recovery rate is low. For this reason, water is used in an amount of usually 0.01 to 50 times, preferably 0.2 to 5 times the amount of cartilage fish meat.
[0009]
On the other hand, the alkali may be either inorganic or organic as long as it is an alkali, but an inorganic alkali compound is preferred in the present invention. Specific examples of the inorganic alkali compound include, for example, alkali metal hydroxides such as lithium hydroxide, sodium hydroxide and potassium hydroxide, alkali metal hydrogen carbonates such as sodium hydrogen carbonate and potassium hydrogen carbonate, sodium carbonate and potassium carbonate And alkaline earth metal hydroxides such as calcium hydroxide and the like. These alkalis may be used alone or in combination of two or more. Among these alkalis, alkali metal hydroxides such as lithium hydroxide, sodium hydroxide, and potassium hydroxide are more preferable. The alkali is preferably used as an aqueous alkali solution.
[0010]
The amount of alkali used is not particularly limited because it varies depending on the type of alkali used, but the amount used when alkali is used as an aqueous alkali solution is usually 1 to 70% when a sodium hydroxide aqueous solution is used as the aqueous alkali solution, for example. The concentration is preferably selected from the range of 0.01 to 50 times, preferably 0.2 to 5 times the amount of cartilage fish, preferably at a concentration in the range of 10 to 50%.
[0011]
After water and / or alkali is added to the meat of the cartilaginous fish, it is kept at a temperature of 10 to 50 ° C., preferably 25 to 45 ° C. for about 0.5 to 24 hours, and then aroma. It is attached to the component acquisition process. Of course, cartilaginous fish meat may be added to water and / or alkali instead of adding water and / or alkali to the cartilage fish meat. Further, water may be added to the meat of cartilaginous fish and kept for an appropriate time, for example, about 0.5 to 24 hours, and then an alkali may be added and further held for an appropriate time if necessary. The retention time of the mixed solution from the addition of water and / or alkali to the meat of cartilaginous fish until the aroma component acquisition processing step is determined based on the amount of meat of cartilage fish, the form of meat, the added water and / or alkali. Since it varies depending on the amount, holding temperature, etc., it is not limited to the above time. As a method for obtaining an aroma extract from a mixture to be mixed, any method known in the art or known in the art (for example, see Non-Patent Document 1) may be used. Examples of such aroma component acquisition method include methods such as distillation, extraction, leaching, adsorption, and filtration. In the present invention, among these aroma component acquisition methods, a method of distilling cartilage fish meat in the presence of water alone or a mixture of water and alkali is preferable because an aroma extract can be easily and efficiently obtained. A method of distilling cartilage meat in an aqueous alkaline solution that is a mixture of water and alkali is more preferred. As a distillation method, a method known in the art or known as a method for distilling and obtaining a conventional aroma component, such as atmospheric distillation, vacuum distillation, pressure distillation, steam distillation, etc. (see, for example, Non-Patent Document 1, pages 61-65). Can be adopted.
[0012]
The distillate obtained by distilling cartilage fish meat in the presence of water and / or alkali may be used as a distillate of cartilage fish meat as it is for flavoring, etc. For example, the aroma component may be concentrated to obtain a desired fragrance. As a method for concentrating aroma components, for example, a distillate is passed through a column filled with a granular porous resin, the aroma components are adsorbed on the resin and separated from water, and then the aroma components adsorbed on the resin are separated by an eluent. The method of eluting is mentioned. Any eluent may be used as long as it dissolves an aromatic component such as ethanol. At this time, if ethanol is used as an eluent, the obtained aromatic extract becomes an ethanol solution.
[0013]
As the resin for the porous resin, various resins such as a styrene resin and an acrylic resin are known, and any resin that can be used in the concentration method can be used. The surface area of the porous resin is, for example, usually 300 m ² / g or more, preferably 500 m ² / g or more, and the pore distribution is, for example, usually about 10 mm or more, preferably about 10 to about 1500 mm. It is done. Specific examples of the granular porous resin include, for example, Amberlite XAD (trade name; manufactured by Organo Corporation), Diaion Sepa Beads (trade name; manufactured by Nippon Nensui Co., Ltd.), and the like. Furthermore, in addition to porous resins, many porous materials such as activated carbon, silica gel, alumina, zeolite, and porous glass are known as materials having the same functions as porous resins (for example, Non-Patent Document 1). , P.72-75), these can be used in place of the porous resin. The method for concentrating fragrance components of the present invention is not limited to the method using adsorption and desorption of fragrance components using the porous particles as described above, and conventionally known or well-known component concentration methods such as solvent extraction methods. Either of these can be used.
[0014]
The aroma extract of cartilaginous fish meat of the present invention thus obtained has an effect of imparting or enhancing a natural seafood flavor without impairing the flavor of an additive such as seafood. The aroma extract of cartilage fish used in the present invention, especially salmon meat obtained by distilling salmon meat in the presence of alkali, is particularly excellent in the above properties. The obtained aroma extract of cartilage fish meat usually contains 0.001 to 30% of trimethylamine with respect to the total amount of distillate of cartilage fish meat, and preferably has a content of 1 to 20%. is there.
[0015]
When the aroma extract of cartilage fish meat obtained by the above-described production method, particularly the aroma extract of salmon meat, is added to food, it imparts the natural flavor of seafood while maintaining the original flavor of the food. Alternatively, since it has an enhancing effect, it is very useful as a fragrance, particularly a food fragrance. Also, the food for flavor, i.e. the use of the flavor as seafood for flavor over example, be a flavor the properties are imparted, and particularly preferable.
[0016]
The fragrance extract of the present invention can be used as a fragrance as it is, including a concentrated fragrance extract, or can be used as a fragrance composition appropriately blended with various additives as necessary. . As an additive to the fragrance or fragrance composition, for example, other fragrances, gum arabic, dextrin, glucose, sucrose, salt, starch, flour or other solid diluent or carrier, water, ethanol, propylene glycol, glycerin, etc. Liquid diluents or carriers such as alcohols and surfactants.
[0017]
The other fragrance is not particularly limited as long as it is a fragrance other than the fragrance of the present invention and does not impair the properties of the fragrance of the present invention, and is a known or known fragrance (for example, see Non-Patent Documents 2 and 3). And those that can be used as flavors.
[0018]
Moreover, the fragrance | flavor of this invention or the fragrance | flavor composition which mix | blended various additives may be used with a liquid form as it is, or may mix | blend the said additive into arbitrary dosage forms. Examples of the dosage form include, in addition to liquid, powder, granule, emulsion, paste, and the like.
[0019]
The flavor and fragrance composition of the present invention, when added to food as described above, has the property of imparting or enhancing the flavor of natural seafood while maintaining the original flavor of the food, When the fragrance or the fragrance composition is added to various foods, particularly seafood, foods with a natural seafood flavor added or enhanced can be obtained. Specific examples of foods to which the flavor of the present invention can be added include, for example, processed seafood such as salmon, cooked foods such as pilaf, paella and doria, snacks and other confectionery, soups, seasonings, and sprinkles Instant foods, canned foods, chilled foods, frozen foods and the like.
[0020]
[Non-Patent Document 1]
“Patent Office Gazette 11 (1999) -6 [7216] Collection of Known and Conventional Techniques (Fragrance) Part I Fragrance in General”, JPO, January 29, 1999, p. 61-140
[Non-Patent Document 2]
Edited by Japan Fragrance Industry Association, “Food Fragrance Handbook”, first edition, first edition, Food Chemical Newspaper Co., Ltd., February 15, 1990 [Non-Patent Document 3]
Motoichi Into, “Synthetic fragrance”, first edition, first edition, Chemical Industry Daily, March 6, 1996 [0021]
【Example】
The present invention will be described more specifically with reference to the following examples, but the present invention is not limited thereto.
Example 1
500 g of water was added to 500 g of minced green crab meat, stirred at 30 to 40 ° C. for 12 hours, and then distilled at normal pressure to obtain 150 g of a distillate (boiling point 55 to 100 ° C.). Next, 150 g of the distillate was passed through a column of 50 ml of Diaion Seba beads SP850, and then eluted with ethanol to obtain 20 g of a strong aroma fraction (trimethylamine content 7%) as an aroma extract of salmon meat.
[0022]
Example 2
500 g of 20% aqueous sodium hydroxide solution was added to 500 g of minced blue crab meat, stirred at 30-40 ° C. for 1 hour, and then distilled at normal pressure to obtain 150 g of distillate (boiling point 70-100 ° C.). . Next, 150 g of the distillate was passed through a 50 ml column of Diaion Seba beads SP850, and then eluted with ethanol to obtain 20 g of a strong aroma fraction (trimethylamine content 12%) as an aroma extract of salmon meat.
[0023]
Example 3
500 g of 20% aqueous sodium hydroxide solution was added to 500 g of minced reed meat, stirred for 1 hour at 30 to 40 ° C., and then distilled at normal pressure to obtain 150 g of distillate (boiling point 70 to 100 ° C.). . Next, 150 g of the distillate was passed through a 50 ml column of Diaion Seba beads SP850, and then eluted with ethanol to obtain 20 g of a strong aroma fraction (trimethylamine content: 14%) as an aroma extract of salmon meat.
[0024]
Example 4
A crab flavor composition having the following composition was prepared using the aroma extract of salmon meat obtained in Example 2.
[0025]

[0026]
Comparative Example 1
A crab flavor composition obtained by removing the aroma extract of salmon meat obtained in Example 2 from the formulation of Example 4 was prepared.
[0027]
Flavor test As a result of conducting a comparative test on the aroma of the crab flavor composition obtained in Example 4 and the crab flavor composition obtained in Comparative Example 1, the crab flavor composition of Example 4 is a strong crab-like. The flavor composition of Comparative Example 1 was subjected to a natural flavor and felt unsatisfactory compared to being fragrant and natural and well-balanced.
[0028]
Example 5
Using the crab flavor composition prepared in Example 4, a seafood composition having the following composition was prepared. The sea bream obtained with this seafood composition had a natural and balanced strong crab-like aroma.
[0029]

[0030]
【The invention's effect】
As described above in detail, the aroma extract of cartilaginous fish meat of the present invention uses natural products as raw materials and is preferable from the viewpoint of safety, and has the property of imparting or enhancing the flavor of natural seafood. It is a versatile fragrance not found in the past. Moreover, if the fragrance is added to food, particularly seafood, as a food fragrance, that is, a flavor, it becomes a flavor for seafood derived from a natural material that has never existed before. It has an extremely excellent effect of becoming a food with a flavor imparted or enhanced.

Claims (6)

An aroma extract for flavoring obtained from a mixture containing cartilage fish meat and water and / or alkali. A flavor extract for flavoring, which is obtained by distilling cartilage fish meat in the presence of water and / or alkali. The aromatic extract for flavoring according to claim 2, wherein the aromatic component is concentrated using a porous resin after distillation. The fragrance | flavor containing the fragrance | flavor extract for flavorings in any one of Claims 1-3.   The fragrance according to claim 4, wherein the fragrance is for food.   The foodstuff containing the fragrance | flavor of Claim 4 or 5.