JPH0732689B2 - Seasoning manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Field of Industrial Application> The present invention relates to a method for producing a seasoning.

Spices are widely used in various dishes at home. Spices have their own unique flavors and are important for complementing food.

The present invention relates to a method for producing a seasoning which has the original flavor of spices and is convenient to use at home.

<Conventional technology and its problems> Conventional spices used at home include raw spices,
There are various forms such as a dried product, a pulverized product, an extract, and a product obtained by coating or adsorbing the extract with another material.

However, raw materials are often unsuitable as a practical problem for storage and use at home, and dried and crushed products have their original flavor component oxidatively deteriorated during the distribution stage or during storage at home. However, depending on the dish, there is a problem that these solid spices impair the appearance and texture. In addition, the extract or the product obtained by coating or adsorbing it with other materials generally loses the original flavor during steam distillation or extraction with an organic solvent, and the flavor is too intense to use at home. There is a problem that it is painful.

<Problems to be Solved by the Invention and Means for Solving the Problems> The present invention provides an improved method for producing a seasoning which solves the above-mentioned conventional problems.

By the way, in recent years, liquefied carbon dioxide gas as an extraction solvent has attracted attention. Liquefied carbon dioxide has an extraction effect on organic components, does not adversely affect the extract because it can be operated at low temperature, can be easily completely removed after the extraction operation, and is not toxic even when used in foods. There is no danger, etc.
Because of its many advantages, its utilization is also attracting attention for the extraction of flavor components related to foods as they are or in a supercritical state (Japanese Examined Patent Publication Nos. 45-8624 and 48-44864).
JP-B-51-36344, JP-A-59-232064, JP-A-6
0-120957).

Therefore, the present inventors focused their attention on extraction with liquefied carbon dioxide gas, and as a result of research to obtain a seasoning that has the original flavor of spices and that is convenient for use in the home, the results show that there are restrictions in terms of equipment and operation. It has been found that when spices using liquefied carbon dioxide gas in a small amount as they are are extracted under predetermined conditions, and the extract is emulsified and made more viscous, a correct and purposeful seasoning can be obtained.

That is, the present invention includes the following first step, second step and third step.
The present invention relates to a method for producing a seasoning, which is characterized by undergoing steps.

First step: After charging spices and dry ice into a pressure vessel, liquefied carbon dioxide gas is fed into the pressure vessel, and the pressure is increased to 5 to 30%.
Step of extracting at a temperature of ℃ and a pressure of 40 to 75 kg / cm ² Step 2: Step of vaporizing liquefied carbon dioxide from the pressure vessel and exhausting it, and then removing the extraction residue of spices to obtain an extract Step 3: After adding water and an emulsifier to the extract to emulsify it,
In the first step of the present invention, the pressure-resistant container is charged with spices and dry ice, and then liquefied carbon dioxide gas is fed into the pressure-resistant container to make it 5 to 30 ° C. to the extraction under pressure of a temperature and 40~75kg / cm ^2. Usually, the spices are filled in a mesh container, and the sponge is placed in a pressure container together with the mesh container. Further, dry ice is charged in a pressure resistant container in advance, and the above net container is charged from above. In the present invention, carbon dioxide gas is used in a liquefied state without being brought into a supercritical state (supercritical state). It is known that when carbon dioxide gas is brought into a supercritical state under a high pressure of several hundred kg / cm ² , its extraction action is enhanced, but when trying to realize such a supercritical state, the device becomes large and It becomes expensive and difficult to operate. In the present invention, in order to make the device compact and inexpensive and to simplify its operation,
Liquefied carbon dioxide is used as it is. However, when liquefied carbon dioxide gas is simply fed into the pressure resistant container, it is easily vaporized inside, and the vaporized carbon dioxide gas itself has almost no extraction action. Dry ice lowers the temperature of the liquefied carbon dioxide gas fed into the pressure vessel, and since carbon dioxide gas vaporized from the dry ice increases the pressure in the pressure vessel, both the temperature decrease and the pressure increase are utilized, It is used to prevent the liquefied carbon dioxide gas sent into the pressure vessel from being vaporized.
Maintain the temperature in the pressure vessel at 5 ~ 30 ℃, and the pressure at 40 ~
If it is maintained at 75 kg / cm ² , it is possible to prevent the liquefied carbon dioxide gas sent to the pressure vessel from being vaporized, so dry ice should be charged to the pressure vessel in an amount sufficient to maintain the temperature and pressure applied. The amount of liquefied carbon dioxide gas to be fed is usually 15 although it is affected by the ambient temperature, the internal volume of the pressure vessel and the amount of liquefied carbon dioxide gas fed into it.
It suffices if the amount is equivalent to about wt%.

In the second step of the present invention, after the liquefied carbon dioxide gas is vaporized from the pressure container and exhausted, the extraction residue of the spices is taken out to obtain an extraction liquid. When the pressure inside the pressure vessel is lowered by opening the valve attached to the pressure vessel, the liquefied carbon dioxide gas inside the pressure vessel is vaporized and automatically discharged outside the pressure vessel. Thus, after the liquefied carbon dioxide gas is vaporized and exhausted, when the extraction residue of the spices is taken out from the pressure resistant container together with the net container, only the extract remains in the pressure resistant container.

In the third step of the present invention, water and an emulsifier are added to the extract to emulsify it, and then a paste is further added to make it viscous. Thus,
Get the seasoning as desired.

FIG. 1 is a vertical sectional view schematically showing an extraction state in the present invention. A mesh container 3 is provided inside the pressure-resistant container 2 of the lid 1 which can be opened and closed.
Is charged, the spices A are filled in the inside of the mesh container 3, and the pressure-resistant container 2 below the mesh container 3 is filled.
Dry ice (not shown) is charged at the bottom of the.
A cylinder 6 is connected to the lid body 1 through valves 4 and 5, and a liquefied carbon dioxide gas B is sealed inside the cylinder 6. A pressure gauge 7 and a discharge pipe 9 having a valve 8 are attached to the lid body 1, and an ejection pipe 11 having a valve 10 is attached to the bottom of the pressure resistant container 2.

In the illustrated state, the valves 4, 5, 8 and 10 are operated to feed the liquefied carbon dioxide B from the cylinder 6 into the pressure resistant container 2 to bring the liquefied carbon dioxide B and the spices A into contact with each other. The flavor component of A is extracted into liquefied carbon dioxide gas B. For the extraction operation, while checking the indicated value of the pressure gauge 7 in relation to the operation temperature,
It is carried out at a temperature of ℃ and a pressure of 40 to 75 kg / cm ² , but the liquefied carbon dioxide gas B is fed into the pressure vessel 2 while the discharge pipe 9
Continuous extraction may be performed in which vaporized carbon dioxide gas is discharged from the tank, or once the liquefied carbon dioxide gas B is almost completely injected into the pressure vessel 2 and after a lapse of a certain time, the entire amount of the liquefied carbon dioxide gas B is vaporized. Batch extraction that repeats the operation of exhausting from the discharge pipe 9 may be used.

Thus, after exhausting the carbon dioxide gas, the lid 1 is opened, and the extraction residue of the spices A is taken out together with the net container 3.
Obtain the extract at the bottom of the. Water and an emulsifier are added to this extract while being sufficiently stirred or kneaded to obtain an emulsion. Finally, the paste is uniformly dispersed or dissolved in the above emulsion to make the whole viscous, and the desired seasoning is obtained.

In the present invention, the spices may be a single product or a mixed product, and the form thereof may be a raw product, but a dry pulverized product is preferable from the viewpoint of extraction efficiency.

Further, it is preferable to perform the extraction by applying vibration to the pressure-resistant container during the extraction or by inverting the pressure-resistant container. It goes without saying that the carbon dioxide gas exhausted from the exhaust pipe to the outside of the system can be recovered and reused.

Further, when the extract is made into an emulsion, it may be stirred or mixed, but it is preferable to use as little water and an emulsifier as possible, for example, kneading with a mortar and a pestle. The emulsifier used is not particularly limited as long as it is a food product such as sugar ester, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester and lecithin, but β-cyclodextrin is most suitable for purpose. .

When the paste is uniformly dispersed or dissolved in the emulsion, it is preferable to use the paste which has been homogenized in water beforehand. The glue used may be natural or artificial,
There is no particular limitation as long as it is for foods, such as gums such as tragacanth gum, guar gum and xanthan gum, starches such as wheat flour and starch starch, pectin, carrageenan, CMC and the like. Although it depends on the type of spice and the product application, it is usually
It is preferable that the extract is in a final form in which the whole is viscous, and the extract is diluted about 50 to 500 times.

By using the liquid extract of liquefied carbon dioxide as an emulsion and further making it a viscous material with a paste, the original flavor components of spices were utilized, and the flavor components were contained at appropriate concentrations over a long period of time. It is possible to produce seasonings that are stable and therefore convenient for domestic use.

<Example> According to the longitudinal sectional view schematically shown in FIG. 1, the batch extraction described above was performed under the following conditions.

Spices: Dry crushed product with particle size of 60-120 mesh, 20 g of capsicum + 40 g of ginger + 20 g of black pepper +
Mixture of Bay Reeves 10g + thyme 10g Pressure container: Stainless steel pressure container with content 2 Net container: 200 mesh stainless steel mesh container with content 0.5 Liquefied carbon dioxide gas: 1.3kg each time Dry ice: 0.2kg each time Charge Extraction: Extraction for 30 minutes is performed 15 times each time, 5 times each time.
After extracting by inverting the pressure vessel every minute, extract the extract from the pressure vessel, place 2 g of it in an automatic mortar, and add 0.5 ml of water and 1.6 g of β-cyclodextrin (trade name Celdex CH-30, About 20% by weight of β-cyclodextrin manufactured by Nippon Shokuhin Kako Co., Ltd.
Contained) and kneaded for 5 minutes to obtain an emulsion.

Then, to 0.5 g of the above emulsion, 6 g of flour was gradually added to 100 ml of water in advance and uniformly dispersed, and the paste which was heated and cooled was uniformly mixed to obtain a seasoning having an overall viscosity.

The seasoning thus obtained was excellent in both flavor and appearance as desired, and there was no change even when the product was heat-sterilized after being sealed and cooled, and allowed to stand for 6 months.

<Effects of the Invention> As described above, according to the present invention, it is possible to produce a seasoning that has the original flavor of spices and that does not impair the appearance of dishes and that is convenient to use at home. There is an effect that can be.

[Brief description of drawings]

FIG. 1 is a vertical sectional view schematically showing an extraction state in the present invention. 1 ... Lid, 2 ... Pressure-resistant container, 3 ... Mesh container, 4,5,8,10 ... Valve, 6 ... Cylinder, 7 ... Pressure gauge, 9 ... Discharge pipe, 11 ... Ejection Tube, A ... Spices, B ... Liquefied carbon dioxide

Claims (2)

[Claims] 1. A method for producing a seasoning, which comprises the following first step, second step and third step. First step: After charging spices and dry ice into a pressure vessel, liquefied carbon dioxide gas is fed into the pressure vessel, and the pressure is increased to 5 to 30%.
Step of extracting at a temperature of ℃ and a pressure of 40 to 75 kg / cm ² Step 2: Step of vaporizing liquefied carbon dioxide from the pressure vessel and exhausting it, and then removing the extraction residue of spices to obtain an extract Step 3: After adding water and an emulsifier to the extract to emulsify it,
The process of adding a paste to make it more viscous 2. The method for producing a seasoning according to claim 1, wherein the emulsifier is β-cyclodextrin.