JPS648991B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a novel flavoring agent obtained from wood raw materials, and its purpose is to impart flavor to various foods and beverages, particularly seasonings, alcoholic beverages, Western confectionery, candied foods, and tyokolate. The objective is to provide a flavoring agent suitable for Traditionally, examples of using wood raw materials for flavor processing of food include methods to impart unique colors and flavors to foods by using the smoke generated by incomplete combustion of wood raw materials, and There are methods such as heating pyroligneous vinegar at high temperature in the absence of air or in extremely restricted conditions, distilling the resulting pyroligneous vinegar solution, and spraying it on food or immersing the food in it. However, processing methods using these means are
The ingredients added, such as aldehydes, acetic acids, and tar, have the effect of suppressing the odor of meat and imparting aromatic properties, but its aromatic properties are extremely pronounced, so it cannot be widely used in other foods and beverages. In particular, it has been difficult to use it for flavoring seasonings, alcoholic beverages, Western confectionery, candied foods, tyokolate, etc. from a quality standpoint. Therefore, the inventors of the present invention conducted intensive studies to resolve the above drawbacks, and found that when wood raw materials are heated at a temperature of 130°C or higher in the presence of ethyl alcohol, a vanilla-like aroma without smoky, tar or sour odor is produced. It has been found that it is possible to obtain an excellent flavoring agent for food and beverages having the following characteristics. The present invention was made based on the above findings, and
The present invention provides a flavoring agent made of a solution obtained by treating a wood raw material in the coexistence of ethyl alcohol or an ethyl alcohol-containing solution at a temperature of 130° C. or higher for 1 minute or more, and separating and/or extracting the resulting treated material. Hereinafter, the flavoring agent of the present invention will be explained in detail. First, the wood material used in the present invention may be any kind of tree species, but particularly suitable ones include birch, Quercus oak, red oak,
Grape, cherry, elm, oak, maple, ash,
Tree species include mulberry, beech, oak, white oak, cedar, and pine. The shape of the above-mentioned wood raw material is not limited as long as it is of a size that can be fed to the pressure heating device, but it is usually cut into flakes with a plane, slicer, etc., or with a disk-type chipper for pulp. It is used either by coarsely crushing it or by crushing it in a crusher. Therefore, in order to obtain the flavoring agent of the present invention, the above-mentioned wood raw material and a predetermined amount of ethyl alcohol or an ethyl alcohol-containing solution are placed in a pressure heating device, mixed, and then sealed and heated, or a predetermined amount of The wood material to which alcohol, etc. has been adsorbed in advance is placed in a pressure heating device, or not only is the wood material adsorbed, but also an excess of alcohol, etc. is supplied so that the wood material is immersed, and the wood material is sealed and heated. Heating temperature is 130
℃ or above, preferably from 170℃ to 215℃, for 1 minute or more, and then open the container as it is or after cooling, to treat the wood material to be treated or the treated material. A treated object is obtained which consists of the treated wood raw material and the ethyl alcohol or ethyl alcohol-containing solution that coexisted during heating. The ethyl alcohol-containing solution used here is not only an aqueous solution of ethyl alcohol, but also
Shochu, whiskey, rum, brandy, spirit liquor, etc. can also be used, but in this case, those with an ethyl alcohol concentration of 20% (V/V) or more, preferably 50% (V/V) or more are used. If the concentration is too low, the amount of water vapor may become too large and the production and extraction of flavor components by ethyl alcohol may become insufficient. The amount of ethyl alcohol or ethyl alcohol-containing solution added is:
At least 30% by weight of added wood material
(W/W) is required, preferably 100-300%
(W/W) is used. In this case 100% (W/
W) In the amounts added before and after, most of the wood material is adsorbed to the wood material during the heat treatment. As the above heating device, any shape or structure can be used, regardless of whether it is a continuous type or a batch type, and the heating medium can be air, water, saturated steam, superheated steam, electric direct flame, or commercially available heat medium. You may use any of the following. Thus, the object to be treated, that is, the wood material to be treated,
Alternatively, ethyl alcohol or an ethyl alcohol-containing solution containing the wood material to be treated and flavor components is obtained, but if a mixture of the wood material and ethyl alcohol or an ethyl alcohol-containing solution is obtained as the material to be treated, the wood material is removed from this. The solution containing flavor components is separated to obtain the flavoring agent of the present invention. The flavoring agent of the present invention obtained by separation in this manner may be used alone as it is, or may be used by appropriately mixing it with the flavoring agent of the present invention obtained by the extraction operation described below. . Next, the wood material to be treated whose solution has been separated as described above, the object to be treated consisting of the wood material to be treated, and the object to be treated consisting of ethyl alcohol or an ethyl alcohol-containing solution that coexisted with the wood material to be treated during heating. For the treated products, water, ethyl alcohol, or an ethyl alcohol-containing liquid is added as a solvent to extract flavor components. The amount of solvent added in this case is appropriately selected depending on the type of flavoring intended, but usually the total amount of liquid is about twice (V/W) or more relative to the weight of the wood raw material, and the amount of solvent added is After that, the process is carried out at room temperature or under heating for 5 minutes or more, preferably 30 minutes or more, to extract the useful flavor components in the wood material to be treated, remove the extraction residue from the extract, and then process the flavoring agent of the present invention. obtain. In addition, the ethyl alcohol-containing liquid used for extracting flavor components from the wood material to be treated includes:
In addition to the ethyl alcohol aqueous solution, alcoholic beverages such as spirits, shochu, whisky, rum, brandy, liqueur, Cierie, refined sake, and fruit wine can be used depending on the purpose. The flavoring agent of the present invention obtained as described above is
It may be used as a flavoring agent as it is in liquid form, or it may be concentrated under normal pressure or reduced pressure by a conventional method to form a flavoring agent, or it may be further dried by a conventional method and crushed if necessary to form a powdery flavoring agent. You can also use it as Here, the superiority of the flavoring agent of the present invention as a flavoring agent will be explained with reference to experimental examples. Experimental Example 1 For each test plot, 30 ml of 50% (W/V) ethyl alcohol aqueous solution was added to 20 g of birch crushed into 8 to 12 meshes, and after sufficient adsorption, the mixture was placed in a stainless steel cylindrical container (diameter 50 cm, length 15 cm). ), and kept in an electric furnace at a temperature of 100 to 220°C for 15 minutes as described in Section 1.Then, the containers were taken out, left to cool, and the lids were opened to remove the wood material to be treated. (Product to be treated) 46g was obtained. Next, this wood material to be treated was transferred to a 3000 ml beaker and 50% (W/V)
Add 1970ml of ethyl alcohol aqueous solution, mix thoroughly, hold at room temperature for 3 days, and extract.
It was filtered through No. 5 Toyo paper to obtain each sample No. 1 to No. 8 (flavoring agent). For the control (untreated), 2000 ml of a 50% (W/V) ethyl alcohol aqueous solution was added to 20 g of birch crushed into 8 to 20 meshes, held at room temperature for 3 days, extracted, and the extract was added to No. It is a flavoring agent obtained from No. 5 Toyo Paper. Chromaticity for each sample (flavoring agent) and control above,
A component analysis of the extract content and polyphenol content and a sensory test by 20 experienced panelists were conducted. The results are shown in Table 1. The chromaticity, extract content, and polyphenol content were analyzed using the methods described below, and the sensory tests were performed using the methods described below. Chromaticity: The sample was diluted twice with a 50% (W/V) ethyl alcohol aqueous solution, and the absorbance (OD) at 400 mμ was measured. Extract content: 10 ml of the sample was evaporated in advance over a boiling water bath, then the residue was dried in a dryer at 100°C for 3 hours, and its weight was measured and expressed as the weight in 100 ml of the sample. Amount of polyphenols: Samples are prepared using the Folin-Denis method (October 20, 1971, published by Nikko Rin Shoin, co-authored by Nakabayashi et al., "Browning of Foods and its Chemistry")
(See page 84). Sensory test: Using a panel of 20 experienced people, ranking points were given in order of strength of "vanilla-like aroma", which is the preferred aroma, and the average score was calculated.

[Table] As is clear from Table 1, the flavorings of the present invention (sample Nos. 3 to 8) obtained by heat treatment at 130°C or higher and extraction with a solvent (ethyl alcohol aqueous solution) are:
Excellent chromaticity compared to those heat-treated at 120℃ or less and extracted with a solvent (sample Nos. 1 and 2) and the control.
It has a large amount of extract and polyphenol, and also has a remarkable flavor according to sensory tests. The effect becomes even more remarkable. Example 2 50% (W/V) ethyl alcohol aqueous solution was added to 20 g of birch, 40 ml (200%), 50 ml (250%), and 60 ml (250%), respectively.
ml (300%) and allow it to be sufficiently adsorbed on the wood material (birch).
While immersed in a 50% (W/V) ethyl alcohol aqueous solution, each sample was placed in a cylindrical container similar to that used in Experimental Example 1, and heated at 190°C for 15 minutes.
The container was taken out, and after being left to cool, the lid was removed and the contents (materials to be treated) were taken out, and the wood material to be treated and the solution part were overly separated, and 48 g of the wood material to be treated had each adsorbed ethyl alcohol. Solution portion 18ml (sample no.
9), 16 ml (sample No. 10) and 28 ml (sample No. 11) were obtained. For each sample above, 50% (W/
V) Dilute with an aqueous ethyl alcohol solution, match the absorbance (400 mμOD) with the absorbance value of sample No. 6 in Experimental Example 1 (Table 1) based on the color, and analyze the amount of polyphenols, extract content, and sensory evaluation. I conducted an inspection. For comparison, 20g of birch
50% (W/V) ethyl alcohol aqueous solution to
Solution portions (sample Nos. 12 to 14) were obtained in the same manner as above except that 40 ml (200%), 50 ml (250%), and 60 ml (300%) were added and the heat treatment temperature was 100°C. Regarding each of the above samples, similarly to the above,
Based on the color, the absorbance (400 mμOD) is the numerical value of the absorbance of sample No. 1 in Experimental Example 1 (Table 1)
Analyzes were conducted in the same manner. The above analysis results are summarized in Table 2.

[Table] A sensory test was conducted by 20 experienced panelists on samples 9 to 11, sample No. 6 in Experimental Example 1, all treated at a treatment temperature of 190℃, and sample No. 6, all treated at a treatment temperature of 100℃. Tests were conducted for Nos. 12 to 14 and Sample No. 1 in Experimental Example 1, respectively. The results for samples No. 9 to 11 had no significant difference from the results for sample No. 6, and the results for sample No. 12
The results for Sample No. 14 had no significant difference from the results for Sample No. 1. Therefore, from these results and the results of samples No. 6 and No. 1 shown in Table 1,
The flavorings of the present invention (sample Nos. 9 to 11), which are treated at a temperature of 190°C, have extremely superior flavor compared to those treated at a temperature of 100°C (sample Nos. 12 to 14). I understand. The flavoring agent of the present invention can be used in an appropriate amount, for example, 0.001% (W/
W) It is possible to add the above ingredients, and as a result, it is possible to obtain foods and drinks with significantly superior flavor. Examples of the above-mentioned food and beverages include seasonings such as soy sauce, miso, and sauces; alcoholic beverages such as whiskey, brandy, rum, liqueur, Cierrie, sake, shochu, and fruit wine; butter cream, sponge cake,
Western sweets such as pound cakes, pies, cream puffs, donuts, and castella; marron glace,
Suitable examples include candied plums such as plums boiled in Western liquor; and thiokolates such as sierchiyocolate, solid thiyocolate, and covering thiyocolate. Note that food and beverages are understood in a broad sense, and include, for example, favorite foods such as tea and coffee. Hereinafter, the present invention will be explained in more detail with reference to Examples and Application Examples. Example 1 The same amount of 50% (W/V) ethyl alcohol aqueous solution by weight was added to the chips of Quercus Quercus to adsorb it, and 135 kg/kg was added to the chips of Quercus Quercus in a pressurized heating continuous steaming device (device described in Japanese Patent Publication No. 1997-1997). connected in the proportion of time, 7
After heating with saturated steam (169℃) of Kg/cm ² G for 5 minutes, the chips are continuously released to atmospheric pressure and heat-treated at a rate of 140Kg/hour. 700Kg of chips (operated for 5 hours)
I got it. Next, 350 kg of the chips were put into a 20,000 volume stainless steel tank, 15,000 volumes of 40% (V/V) ethyl alcohol aqueous solution was added thereto, stirred and mixed thoroughly, kept at room temperature for 7 days for extraction, and solidified using a centrifuge. The liquid was separated to obtain 12250 flavorings with good flavor and rich color. The analytical value of the obtained flavoring agent is that the absorbance at 400 mμ (2-fold dilution) is
1.43 (OD), extract content: 331 mg/100 ml, polyphenol amount: 88 mg/100 ml. Example 2 1 kg of grapes crushed into about 8 to 12 meshes and 5 ml of ethyl alcohol were placed in a stainless steel pressure-resistant container with an internal volume of 10, mixed thoroughly, and then adsorbed. After adsorption, excess ethyl alcohol remained and grapevine flour was dispersed in the liquid phase. After sealing the container, it was heated in a steam indirect heating device with a temperature setting of 190°C and held for 30 minutes. After turning off the heat source and allowing the container to cool, the lid of the container was opened and the heat-treated wood flour and remaining ethyl alcohol were taken out and transferred to a 200-capacity stainless steel drum. Further 50% (V/
V) Ethyl alcohol aqueous solution 180 was added, and after thorough stirring and mixing, the mixture was kept at room temperature for 3 days for extraction, followed by solid-liquid separation using a centrifuge to obtain flavoring agent 183 with a rich color tone and good flavor. The analytical values of the obtained flavoring agent are: absorbance at 400 mμ (2-fold dilution) is 0.99 (OD), extract content:
166mg/100ml, polyphenol amount: 51mg/100ml
It was hot. Example 3 2 kg of birch wood powder crushed into 12-16 mesh pieces
Whiskey 2 was added to the mixture, and the mixture was poured into the inner cylinder of a double-barreled stainless steel pressure-resistant container with a content of 10, and thoroughly mixed to completely absorb the whiskey. After the container was sealed, silicone oil heated to 170°C was circulated between the outer cylinder and the inner cylinder to raise the temperature inside the inner cylinder to 170°C, which was maintained for 20 minutes. After holding, the supply of cold silicone oil at 20°C was switched to allow the temperature inside the cylinder to reach 30°C or lower, and the lid was opened to take out the contents, yielding 3.8 kg of treated wood flour. Next, take 1 kg of the treated wood flour, add 60% ethanol aqueous solution 5 to it, extract it at room temperature for 5 days, add the obtained extract to 50 g of whiskey, and add brewing ethyl alcohol and water to it. The alcohol concentration is 40% by adding
(V/V) to obtain whiskey with excellent flavor. Example 4 1 kg of Quercus chips and 50% (V/V) ethyl alcohol aqueous solution 6 were placed in a double barrel stainless steel pressure-resistant container with an internal volume of 10, and the ethyl alcohol aqueous solution was absorbed and adsorbed until the chips were saturated. Thereafter, the container was sealed together with an excess ethyl alcohol aqueous solution. Next, saturated steam at a pressure of 10 Kg/cm ² (G) was passed between the outer cylinder and the inner cylinder of the container to raise the temperature inside the cylinder to 180°C, which was maintained for 30 minutes.
Thereafter, the mixture was allowed to cool and the lid was opened to obtain 2.2 kg of chips treated with 50% (V/V) ethyl alcohol and 4.6 kg of 50% (W/W) ethyl alcohol in which flavor components were dissolved. Whiskey 20 produced by a conventional method was added to the treated chips and extracted at room temperature for 3 days.The resulting extract and the ethyl alcohol solution containing the above flavor components were added to Whiskey 100, and further water was added. Alcohol concentration is 40% by adding
(V/V) to obtain whiskey with excellent flavor. Application example 1 Slice 1 kg of apple, 1 kg of carrot, 0.2 kg of parsley, 3 kg of onion, 0.5 kg of ginger, and 0.5 kg of garlic and put them in a pressure cooker, add 5 kg of water, 1 kg of salt, and 2.8 kg of sugar, and cook under pressure. I simmered it for 120 minutes and left it for 12 hours. To this, 0.2 of the flavoring obtained in Example 1, 2 of soy sauce, 2 g of sage, 2 g of laurel,
Add 2 g of koshiyo and 2 g of thyme, mix and simmer this for 60 minutes, then add 2.7 g of vinegar to make a liquid sauce with excellent flavor (acetic acid: 1.5% W/V,
Salt: 7.5% W/V, Sugar: 16.8% W/V) 18
I got it. Next, a panel of 60 experienced taste testers tested the liquid sauce obtained as described above (product of the present invention) and the liquid sauce made in the same manner as above except that the flavoring agent of Example 1 was not added (control). Table 3 shows the results of a sensory test (tested with pork cutlets).

[Table] There is a difference.
Application example 2 4 Add 1.5 ml of Koru shochu, 100 ml of the flavoring agent obtained in Example 2, and 800 g of rock sugar to a wide-mouthed bottle and mix.
The mixture was left to stand for 2 to 3 days and mixed. 1 kg of plum fruit was added to this, sealed, and stored for about 3 months to obtain plum liqueur (alcohol concentration: 25% V/V) with good flavor. Next, the plum liqueur obtained as described above (product of the present invention) and the plum liqueur made in the same manner as above except that the flavoring agent of Example 2 was not added (control)
Table 4 shows the results of a sensory test conducted using 30 experienced sake panelists.

[Table] There is a significant difference.
Application example 3 Flavoring agent 10 obtained in Example 1 was added to brandy 195 obtained by single distillation of grape wine produced by a conventional method.
After adding 20% of aged barrel brandy to this mixture, this was stored in the barrel again, the alcohol concentration was adjusted, filtered, and bottled to obtain a product (brandy) with good flavor. Application Example 4 Barley and malt were used as raw materials, which were saccharified and fermented and then distilled twice in a pot still, and the intermediate distillate fraction was collected for each. The intermediate distillation section 5
Then, add 0.5% of the flavoring obtained in Example 1, ethyl alcohol for brewing, and water to an alcohol concentration of 40% V/
V), filtered and bottled in a conventional manner to obtain a product (whiskey) with good flavor. Application example 5 Add 20 cracked eggs and 600 g of sugar to a bowl, mix and add 110 ml of the flavoring agent obtained in Example 1.
Add 20 ml of brandy, then add a mixture of 600 g of flour and 20 g of baking powder in 3 to 4 portions, mix, and add 700 ml of heated and melted butter to this mixture.
g was added and mixed, and the mixture was dispensed into madeleine molds. This was placed in a regular fire and baked for about 10 minutes to obtain a madeleine with excellent flavor.

Claims (1)

[Claims] 1 Wood raw materials are coexisted with ethyl alcohol or an ethyl alcohol-containing solution at a temperature of 130°C or higher.
Separate and/or
Or a flavoring agent made from an extracted solution.