Method for producing the extracted extract

Abstract

To provide an extract having a strong flavor and reduced turbidity and a method for producing the same, and food, drink or the like containing the extract.SOLUTION: This invention has been completed with the findings: sugar and / or sugar alcohol with a Brix of 45-80% is used as an extractant to extract a dried material at 50-125°C, which can produce an extract having a strong flavor and reduced turbidity.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a method for producing an extract using sugar and / or sugar alcohol, and the like.

Background Art

[0002] As a method for extracting an extract from dried foods that have been dehydrated for the purpose of improving preservation and taste, extraction with hot water is generally performed. However, it is known that the extract obtained by extraction with hot water is an extract with strong turbidity and weak aroma. In addition, there has been known a method for producing an extract that sequentially passes through a first step of adding moisture to dried foods to swell them and a second step of adding sugar and / or sugar alcohol to the swollen dried foods and extracting extract components at a temperature of 0°C or higher and lower than 40°C (Patent Document 1). However, this method has many steps and is complicated, and in the extraction at a temperature lower than 40°C, an extract with a strong aroma could not be obtained.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] The present invention has been made in view of the above, and provides an extract with a strong aroma and suppressed turbidity, a method for producing the same, and a food or drink containing the extract.

Means for Solving the Problems

[0005] The inventor has found that by using sugar and / or sugar alcohol with a Brix of 45 to 80% as an extraction solvent and extracting dried foods at 50 to 125°C, an extract with a strong aroma and suppressed turbidity can be produced, and thus completed the present invention.

[0006] That is, the present invention relates to the following aspects [1] to [6]. [1] A method for producing an extract, characterized by extracting a dry material with a sugar and / or sugar alcohol with a Brix of 45-80% at 50-125°C. [2] A method for producing the extract described in [1], using dried ingredients for broth. [3] A method for producing the extract described in [1] or [2], wherein the extract is extracted at 90 to 125°C. [4] A method for producing an extract having an OD600nm of 0.40 or less, as described in any of [1] to [3]. An extract obtained by the manufacturing method described in any of [5][1] to [4]. Food and beverages containing the extract described in [6][5]. [Effects of the Invention]

[0007] While extraction using sugars and / or sugar alcohols did not yield a strongly aromatic extract at temperatures below 40°C, extracting the dry material at 50-125°C using sugars and / or sugar alcohols with a Brix of 45-80% as the extraction solvent enabled the production of an extract with a strong aroma and reduced turbidity. Furthermore, using this extract makes it possible to provide food and beverages with a strong aroma that are less prone to sediment formation over time. [Brief explanation of the drawing]

[0008] [Figure 1] The turbidity (OD600nm) of kelp extract obtained using each Brix extraction solvent is shown. [Modes for carrying out the invention]

[0009] The extract described in the present invention is obtained by extracting the dry material with sugars and / or sugar alcohols with a Brix of 45-80% at 50-125°C.

[0010] The dried food described in the present invention may be any food that has been dried by removing moisture for the purpose of improving its shelf life and taste, and is not particularly limited as long as it is a food obtained by drying foods such as seaweed, seafood, mushrooms, meat, vegetables, fruits, herbs, and nuts. However, dried food that contains a large amount of umami components that are commonly used as ingredients for dashi (broth) is preferred, and examples include dried kelp, dried fish flakes, dried shiitake mushrooms, dried shrimp, dried scallops, and dried meat. By using dashi ingredients, it is possible to obtain an extract that has a strong aroma, low turbidity, and also possesses umami. The dried food is not particularly limited as long as the extract can be extracted in the extraction solvent of the present invention, and if the raw material itself is small, it may be used as is, but it is preferable to cut it into small pieces, for example, pieces with sides of 50 mm or less, 30 mm or less, 20 mm or less, or 10 mm or less can be given as examples, and it is preferable to coarsely grind it to the extent that clogging does not occur during solid-liquid separation.

[0011] Examples of sugars and / or sugar alcohols used as extraction solvents include glucose, sucrose, sorbitol, starch hydrolysates, reduced starch hydrolysates, fructose-glucose liquid sugar, sugar-mixed glucose-fructose liquid sugar, gluco-oligosaccharide syrup, liquid dextrin, indigestible dextrin, and maltooligosaccharides. One or more of these may be used in combination. While not particularly limited as long as the Brix is ​​between 45% and 80%, a Brix of 75% or less is preferred, 73% or less is more preferred, and 71% or less is even more preferred. Using an extraction solvent with a Brix lower than 45% is undesirable because it results in an extract with insufficient aroma and high turbidity. Using an extraction solvent with a Brix higher than 80% is undesirable because the viscosity is too high, making solid-liquid separation difficult, and requiring adjustment to low viscosity by adding water or heating after extraction, which is cumbersome and may lead to a decrease in flavor. By using sugars and / or sugar alcohols with a Brix of 45% to 80%, the extract of the present invention, which has a strong aroma and low turbidity, can be obtained. Brix is ​​a value corresponding to the mass percentage of a sucrose solution at 20°C and can be measured using a commercially available refractometer.

[0012] In the present invention, the amount of dry matter per 100 parts by weight of extraction solvent is preferably 0.5 to 50 parts by weight, more preferably 1 to 25 parts by weight, even more preferably 2 to 20 parts by weight, and particularly preferably 5 to 15 parts by weight.

[0013] In the present invention, the extract can be obtained by performing the extraction at 50 to 125°C. However, to obtain an extract with reduced turbidity, the temperature is preferably 100°C or lower, more preferably 95°C or lower, even more preferably 90°C or lower, and particularly preferably 85°C or lower. Furthermore, to obtain an extract with a cooked-like texture, the temperature is preferably 90 to 125°C, more preferably 95 to 125°C, and even more preferably 100°C or higher. The extraction time can be set as appropriate, but is preferably 5 minutes to 20 hours, more preferably 10 minutes to 15 hours, even more preferably 15 minutes to 10 hours, and particularly preferably 20 minutes to 5 hours. In addition, after extraction, solid-liquid separation can be performed to separate the extract from the solid matter. The separation method is not particularly limited, and examples include filtration using nonwoven fabric, mesh, etc., and centrifugation.

[0014] By including the above steps, an extract of the present invention is obtained that has a strong aroma and suppressed turbidity. The extract of the present invention has a Brix higher than that of the extraction solvent due to the extracted components, for example, Brix values ​​of approximately 48-87%, 50-85% or less, 80% or less, or 78% or less can be exemplified. Furthermore, the turbidity (OD 600nm) is preferably 0.40 or less, more preferably 0.35 or less, and even more preferably 0.30 or less. In this invention, turbidity represents the OD (Optical Density) at a wavelength of 600nm and can be measured using a general spectrophotometer according to conventional methods. Because of the high Brix, concentration is unnecessary, and since there is no loss of aroma components due to concentration, it can be an extract that retains a strong aroma. In addition, the number of steps is small and it can be distributed at room temperature, making it easy to keep manufacturing costs down.

[0015] Since the extract of the present invention has a strong fragrance and suppresses turbidity, it can suppress the generation of oil that occurs over time due to turbidity and can be widely used in food and beverages such as various seasonings. By adding it to various food and beverages, a preferable fragrance can be imparted, and it is difficult to affect the turbidity of the food and beverage, and a food and beverage with suppressed oil generation can be produced. The addition amount to each food and beverage is not particularly limited, but preferably 0.1 to 10% by weight, more preferably 0.2 to 8% by weight, and still more preferably 0.5 to 5% by weight.

Example

[0016] Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to the following examples.

Example

[0017] As the extraction solvent, 300 g of PO-500 (manufactured by Mitsubishi Corporation Life Sciences, Birx70.9%), which is a reduced starch saccharide as a sugar alcohol, was used. After heating to 85°C, 30 g of Higashikunbu crushed product as the dried matter of the extract was added and mixed. After extraction at 85°C for 30 minutes, solid-liquid separation was performed with an 80-mesh sieve, and 224.5 g of the kelp extract of Product 1 was obtained.

[0018] [Evaluation Test 1] As an evaluation of Product 1 obtained by sugar alcohol extraction, a hot water extract extracted using the same Higashikunbu crushed product was compared with respect to fragrance, juice feeling, and turbidity. Regarding the fragrance, those with a weak beach flavor were marked as ×, those with a slightly weak flavor were marked as △, those with a slightly strong flavor were marked as ○, and those with a strong flavor were marked as ◎. Regarding the juice feeling, those with a weak umami of the juice were marked as ×, those with a slightly weak umami were marked as △, those with a slightly strong umami were marked as ○, and those with a strong umami were marked as ◎. Regarding turbidity, those with clear and few insoluble components were marked as ○, and those with many insoluble components and being turbid were marked as ×. The results are shown in Table 1.

[0019]

Table 1

[0020] As shown in Table 1, Sample 1, a sugar alcohol extract, had a stronger aroma than the hot water extract, and also possessed a broth-like flavor, though less pronounced than the hot water extract. Furthermore, it was clear with little turbidity, and since turbidity can cause sediment to form over time when used as a seasoning ingredient, it was found that using this extract makes it possible to prepare a seasoning that is less prone to sediment formation. [Examples]

[0021] The procedure was carried out in the same manner as in Example 1, except that the extraction solvent used was sorbitol, specifically Sorbitol L-70 (manufactured by Mitsubishi Corporation Life Sciences, Brix 68.2%) (Example 2-1), starch syrup, specifically Sun Syrup H-70 (manufactured by Nippon Corn Starch Co., Ltd., Brix 73.2%) (Example 2-2), sugar solution (Brix 66.5%) obtained by mixing 204 g of refined sugar and 102 g of water (Example 2-3), or glucose solution (Brix 47.3%) obtained by mixing 145.6 g of glucose and 160 g of water (Example 2-4). The results were as follows: 224.5 g of kelp extract for product 2-1, 250.1 g of kelp extract for product 2-2, 242.4 g of kelp extract for product 2-3, or 201.7 g of kelp extract for product 2-4. The kelp extracts obtained were all similar to those of product 1, with a strong aroma, a rich broth-like flavor, and minimal cloudiness.

[0022] [Test Example 1] The procedure was carried out in the same manner as in Example 1, except that 300 g of a sugar alcohol solution was used, which was a mixture of PO-500, a reduced starch saccharified product, and water, so that the Brix was 20% or 45%, to obtain kelp extracts of test samples 1-1 and 1-2.

[0023] [Test Example 2] Test sample 2-1, a kelp extract, was obtained by following the same procedure as in Example 1, except that the extraction temperature was set to 25°C and the extraction time to 16 hours. Test sample 2-2, a kelp extract, was obtained by following the same procedure as in Example 1, except that the extraction temperature was set to 50°C. Furthermore, 300g of PO-500, a reduced starch saccharify, and 30g of coarsely ground Hidaka kelp were mixed and placed in an autoclave. After reaching 121°C, the mixture was extracted for 30 minutes, and then solid-liquid separation was performed using an 80-mesh sieve to obtain test sample 2-3, a kelp extract.

[0024] [Evaluation Test 2] The aroma and turbidity of each kelp extract, test samples 1-1 and 1-2, and 2-1 to 2-3, were compared. For aroma, a weak sea flavor was marked with ×, a slightly weak flavor with △, a slightly strong flavor with ○, and a strong flavor with ◎. Turbidity was measured using a spectrophotometer (U-2000: Hitachi, Ltd.) under conditions of a path length of 1 cm and a wavelength of 600 nm, and the results were expressed as turbidity (OD600nm). The results are shown in Tables 2 and 3 and Figure 1. The turbidity of test sample 1 was also measured in the same manner and is shown in Tables 2 and 3 and Figure 1.

[0025] [Table 2]

[0026] It was found that using an extraction solvent with a Brix of 20% resulted in an extract with a slightly weaker aroma and greater turbidity, while using an extraction solvent with a Brix of 45% or higher yielded a kelp extract with the strong aroma desired in this invention. Furthermore, as can be seen from Table 2 and Figure 1, it was found that the higher the Brix of the extraction solvent, the lower the turbidity, resulting in a less turbid extract and an extract with a stronger aroma.

[0027] [Table 3]

[0028] Table 3 shows that extracting at 25°C resulted in an extract with a weak aroma, while extracting at 50°C or higher yielded a kelp extract with a strong aroma and less turbidity, as desired in this invention. Furthermore, the kelp extract extracted at 121°C had a sea-like flavor and also possessed a cooked-like quality. [Examples]

[0029] 300g of PO-500, a reduced starch saccharide, was heated to 85°C. Then, 60g of coarsely ground bonito flakes, the dry material to be extracted, was added and mixed. After extraction at 85°C for 30 minutes, solid-liquid separation was performed using an 80-mesh sieve to obtain 243.0g of bonito flake extract (Sample 3-1). In addition, 300g of PO-500 and 60g of coarsely ground bonito flakes were mixed, placed in an autoclave, heated to 121°C, extracted for 30 minutes, and then solid-liquid separation was performed using an 80-mesh sieve to obtain 225.4g of bonito flake extract (Sample 3-2). Both obtained bonito flake extracts had a strong bonito aroma, a dashi (broth)-like quality, and little turbidity. Furthermore, the extract of Sample 3-2, extracted at 121°C, had both a bonito aroma and a cooked flavor. [Examples]

[0030] 300g of PO-500, a reduced starch saccharide, was heated to 85°C. Then, 30g of coarsely ground dried shiitake mushrooms, the dry material to be extracted, was added and mixed. After extraction at 85°C for 30 minutes, solid-liquid separation was performed using an 80-mesh sieve to obtain 138.4g of shiitake extract (Sample 4-1). Additionally, 300g of PO-500 and 30g of coarsely ground dried shiitake mushrooms were mixed, placed in an autoclave, heated to 121°C, extracted for 30 minutes, and then solid-liquid separation was performed using an 80-mesh sieve to obtain 132.2g of shiitake extract (Sample 4-2). Both obtained shiitake extracts had a strong shiitake aroma, a broth-like quality, and minimal turbidity. Furthermore, the extract of Sample 4-2, extracted at 121°C, possessed both a shiitake aroma and a cooked-tasting quality. [Examples]

[0031] 225g of PO-500, a reduced starch hydrolysate, and 15g of dried white onion slices were mixed and placed in an autoclave. After heating to 121°C and extracting for 30 minutes, solid-liquid separation was performed using an 80-mesh sieve to obtain 117.0g of onion extract (Test 5). The obtained onion extract had a strong onion aroma, as well as the taste and sweetness of cooked onions, and was not cloudy. [Examples]

[0032] 225g of PO-500, a reduced starch hydrolysate, and 15g of freeze-dried strawberries were mixed and placed in an autoclave. After heating to 121°C and extracting for 30 minutes, solid-liquid separation was performed using an 80-mesh sieve to obtain 164.0g of strawberry extract (test product 6). The obtained strawberry extract exhibited a vivid red color, had a strong strawberry aroma, and possessed a cooked-tasting quality. It also had a good balance of acidity and sweetness and minimal turbidity. Furthermore, the obtained strawberry extract was placed in a transparent plastic bag and left in natural light for one week, but no change in color was observed. [Examples]

[0033] Using the kelp extract from product 1, we prepared and evaluated a noodle soup base according to the following formula, and obtained a clear noodle soup base with a strong kelp aroma and rich flavor.

[0034] Soy sauce 7.5g Mirin 3.8g Sugar 3.0g Kelp extract (product 1) 1.0g L-sodium glutamate 0.9g Salt 0.2g Water 83.6g

Claims

1. A method for producing an extract, characterized by extracting a dry material with a sugar solution and / or sugar alcohol solution with a Brix of 45-80% at 90-125°C for 10 minutes to 5 hours, and then separating the solid and liquid to obtain the extract.

2. A method for producing an extract according to claim 1, wherein dried ingredients used as broth ingredients are used.

3. An extract obtained by the manufacturing method described in claim 1 or 2, wherein the extract has a Brix of 48-87% and a turbidity (OD600nm) of 0.40 or less.

4. A seasoning or flavoring agent comprising the extract described in claim 3.

5. Food and beverages comprising the extract described in claim 3.

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