Method for producing food and drink

Abstract

The purpose of the present invention is to provide a method for producing food and drink using a recovered component or a technique contributing to the method.　A metal organic structure is used in the production of food and drink, a component adsorbed to the metal organic structure is desorbed and the desorbed component is used as a raw material of the food and drink.

Description

Food and beverage manufacturing methods

[0001] The present invention relates to a method for producing food and drink. More specifically, the present invention relates to a method for producing food and drink using a metal-organic framework.

[0002] In the field of food and beverages, it has been customary to remove unpleasant components generated from food and beverages or their raw materials using adsorbents such as activated carbon. However, it is not common to recover useful components and use the resulting components directly in food and beverages. This is thought to be due to the difficulty of selectively adsorbing desired components with adsorbents such as activated carbon, and the technical difficulty of desorbing components once adsorbed.

[0003] In the field of flavors in foods and beverages, aroma components are recovered using an adsorbent, and the resulting aroma components are desorbed from the adsorbent for use. For example, Patent Document 1 discloses a method for recovering aroma components from plant materials using a gas-liquid countercurrent contact extraction method, adsorbing the aroma components onto an adsorbent, and then desorbing the aroma components to produce a water-soluble flavor. Patent Document 2 also discloses a method for recovering aroma components from fine powder and flakes of roasted coffee beans using an adsorbent, and then desorbing the aroma components from the adsorbent to produce a flavor composition. Similarly, Patent Document 3 discloses the recovery of aroma components from small pieces of animal and plant raw materials and the subsequent desorption.

[0004] Synthetic adsorbents such as polymers and resins are primarily used for adsorption and recovery of the aroma components, and alcohols such as ethanol or propylene glycol are used as solvents for desorption of the aroma components from the synthetic adsorbents.

[0005] Patent Document 1: JP 2002-105486 A Patent Document 2: WO 2018 / 110585 Patent Document 3: WO 2018 / 110586

[0006] Various useful components are contained in the raw materials used in the manufacturing process of food and beverages, or in the food and beverages themselves. Furthermore, such useful components may be generated from the raw materials used in the manufacturing process of food and beverages, or from the food and beverages themselves. For example, when roasting coffee beans, various gaseous components that give off a coffee-like aroma are contained in the exhaust. Furthermore, in the production of brewed alcoholic beverages such as beer, a rich aroma derived from fermentation wafts from the top of the fermentation tank during brewing. Furthermore, in whiskey storage facilities, the aroma derived from the whiskey gradually evaporates into the storage area, creating a pleasant aroma.

[0007] However, actually recovering and reusing the above-mentioned useful components requires high selectivity and advanced operability, and it has been rare to effectively utilize the recovered useful components. Therefore, an object of the present invention is to provide a method for producing food and beverages using the recovered components, or a technology contributing to such a method.

[0008] The present inventors conducted extensive research to solve the above-mentioned problems, and as a result, they focused on metal-organic frameworks from among the many adsorbents capable of recovering components. They then discovered that the use of metal-organic frameworks enables the adsorption and desorption of useful components, and that the desorbed useful components can be used in the production of foods and beverages. Based on this finding, the present inventors have completed the present invention.

[0009] That is, the present invention relates to, but is not limited to, the following: (1) A method for producing a food or drink, comprising a step of desorbing a component adsorbed on a metal-organic framework, and a step of using the desorbed component as a raw material for the food or drink. (2) The method according to (1), wherein the component is a gas-phase component or a liquid-phase component. (3) The method according to (2), wherein the gas-phase component is an aroma component. (4) The method according to any one of (1) to (3), wherein the food or drink is a beverage. (5) The method according to any one of (1) to (4), wherein the component is desorbed by heating the metal-organic framework. (6) The method according to (5), wherein the metal-organic framework is heated to 30°C or higher. (7) The method according to (5) or (6), wherein the metal-organic framework is heated while immersed in a liquid. (8) The method according to (7), wherein the liquid is water or a solution with an alcohol concentration of 55 v / v% or less. (9) The method according to (5), wherein the metal-organic framework is heated while in contact with water vapor. (10) The method according to (9), wherein the component is recovered in a state contained in a distillate. (11) The method according to any one of (1) to (4), wherein the component is desorbed by reducing the pressure on the metal-organic framework. (12) The method according to any one of (1) to (11), wherein the component is derived from a food or drink or a raw material thereof. (13) The method according to (12), further comprising the step of adsorbing the component derived from the food or drink or a raw material thereof onto the metal-organic framework, to prepare a metal-organic framework having the component adsorbed thereon.

[0010] According to the present invention, it is possible to provide a method for producing food and beverages using recovered components, or a technology contributing to such a method. By utilizing the technology of the present invention, it is possible to selectively recover and desorb components that have not been effectively utilized until now, and it becomes possible to utilize useful components in various ways depending on the purpose.

[0011] Furthermore, the metal-organic framework used in the present invention can be reused after desorption of the components. That is, the metal-organic framework after desorption of the components can be reused for adsorption and recovery of the same or different components. This makes it possible for the method of the present invention to suppress the use of more adsorbent material than necessary.

[0012] FIG. 1 shows the results of GC analysis of aroma components desorbed from MOF.

[0013] The present invention will be described below. Unless otherwise specified, the terms "ppm," "ppb," and "wt %" used in this specification mean ppm, ppb, and wt % of weight / volume (w / v), respectively.

[0014] One aspect of the present invention is a method for producing a food or beverage, the method comprising the steps of desorbing a component adsorbed to a metal-organic framework, and using the desorbed component as an ingredient of the food or beverage.

[0015] (Metal-organic framework) The method of the present invention uses a metal-organic framework. A metal-organic framework (sometimes referred to as "MOF") is a material based on coordination chemistry that forms a porous structure by utilizing coordinate bonds between metal ions and organic compounds. In a metal-organic framework, a crystalline polymer structure having internal spaces (pores) is created by combining various metal ions with bridging organic ligands that connect them. Due to their high degree of design freedom, metal-organic frameworks are characterized by the ability to design and control more uniform pore sizes compared to other porous materials such as activated carbon and zeolites. Another characteristic of metal-organic frameworks is that they are usually synthesized as fine powders, making them easy to handle. Metal-organic frameworks are also called porous metal complexes or integrated metal complexes.

[0016] The metal ions constituting the metal organic framework may be any metal ions listed in the periodic table, for example, Zr ４＋ (zirconium ion (4+)), Cr ３＋ (chromium ion (3+)), Al ３＋ (aluminum ion (3+)), Co ２＋ (Cobalt ion (2+)), Ni ２＋ (nickel ion (2+)), Cu ２＋ (copper ion (2+)), Zn ２＋ (zinc ion (2+)), and Fe ３＋(iron ion (3+)). The metal organic framework may contain only one type of metal ion, or may contain two or more types, or three or more types.

[0017] Examples of the crosslinkable organic ligand include oxygen donor ligands and nitrogen donor ligands. The organic ligand constituting the metal organic framework is not particularly limited, but examples include terephthalic acid, 2,5-dihydroxyterephthalic acid, 4,4'-bipyridyl, imidazole, 1,3,5-benzenetricarboxylic acid, 4,4'-biphenyldicarboxylic acid, 4,4'-dicarboxydiphenyl ether, pyrazine, 1,2-di(4-pyridyl)ethane, 2,4,6-tri(4-pyridyl)-1,3,5-triazine, and 1,3,5-tri(1H-imidazol-1-yl)benzene. The metal organic framework may contain only one type of organic ligand, or two or more, or three or more types of organic ligands.

[0018] In the present invention, the type of metal organic framework can be appropriately selected depending on the target component. The metal organic framework may be one prepared by the user, or a commercially available manufactured product may be used. The metal organic framework can be produced using a conventionally known method. Examples of methods for producing a metal organic framework include a solution method and a hydrothermal method. The solution method is a method for producing a metal organic framework by mixing solutions of metal ions and organic ligands. Usually, mixing is performed at room temperature and atmospheric pressure, but the conditions are not particularly limited. The solution method includes a diffusion method in which a solution is mixed by diffusing, and a stirring method in which a solution is mixed by stirring, and either method may be used. The hydrothermal method is a method for producing a metal organic framework by placing a solvent and raw material reagents in a sealed container, heating the container to a temperature above the boiling point of the solvent, and causing a hydrothermal reaction (also called a solvothermal reaction) to proceed.

[0019] In addition to the above methods, other methods that can be used include a microwave method in which raw material reagents and a solvent are placed in a reaction vessel and irradiated with microwaves (electromagnetic waves) to produce a metal organic framework, an ultrasonic method in which raw material reagents and a solvent are placed in a reaction vessel and irradiated with ultrasonic waves to produce a metal organic framework, and a solid-phase synthesis method in which raw material reagents are mechanically mixed without using a solvent to produce a metal organic framework. In any of these methods, the concentration of the metal ion in the solvent, the concentration of the organic ligand in the solvent, the reaction temperature, pressure, time, and the microwave and ultrasonic frequencies can be appropriately set depending on the purpose and circumstances.

[0020] Commercially available metal-organic frameworks are not particularly limited, but examples thereof include MIL-53(Al) (aluminum terephthalate), MIL-101(Cr), UiO-66 (zirconium 1,4-dicarboxybenzene MOF), HKUST-1 (copper benzene-1,3,5-tricarboxylate MOF), Fe-BTC, ZIF-8 (2-methylimidazole zinc salt), MOF-801, MIL-88B(Fe), Al-fumarate, CAU-10-H, CALF-20, MOF-177, MOF-74, etc. The metal-organic frameworks used in the method of the present invention may be of only one type, or two or more types, or three or more types.

[0021] (Components) The method of the present invention is characterized by desorbing components adsorbed to a metal-organic framework from the metal-organic framework. The components adsorbed to the metal-organic framework are not particularly limited, and may be, for example, gas phase components or liquid phase components. The gas phase components refer to gaseous components contained in the gas phase and are also referred to as gas components. The gas phase components may be any gaseous substance, and include volatile compounds and the like. The liquid phase components refer to components contained in the liquid phase and include water-soluble compounds, fat-soluble compounds and the like.

[0022] The gas phase component may or may not exhibit an aroma, but is preferably an aroma component (i.e., an aroma component). In the present invention, the gas phase component may be an organic compound or an inorganic compound, but is preferably an organic compound.

[0023] Specific examples of gas phase components include, but are not limited to, diacetyl, 2,3-pentanedione, dimethylpyrazine, 2,3-dimethylpyrazine, furfural, 5-hydroxymethylfurfural (5-HMF), furfuryl alcohol, methyl acetate, ethyl acetate, isopropenyl acetate, trans-linalool-3,6-oxide, cis-linalool-3,6-oxide, trans-linalool-3,7-oxide, cis-linalool-3,7-oxide, cis-3-hexenal, and trans-2-hexenal. Alkyl, hexenol, (Z)-3-hexen-1-ol, (z)-3-hexenyl acetate, 3-methyl-4-octanolide, 4-octanolide, 1-octen-3-one, 2,6-nonadienal, 3-methyl-2,4-nonanedione, alkylphenols, alkyl-2-methoxyphenols, 2-methoxy-alkylphenols, (Z)-methyl jasmonate, 2-ethyl-3-methylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-isobutyl-3-methoxypyrazine, alkylpyrazine methylpyrazine, isobutylmethoxypyrazine, acetylpyrazine, 2-butanone, 1-(2-furyl)-2-butanone, 2,4-heptadienal, 1-propanol, n-propanol, geranyl 6-O-α-L-arabinofuranosyl-β-D-glucopyranoside, methylbutanal, γ-lactone, 2-methylbutanoic acid, 3-methylbutanoic acid, 2,3-butanedione, ethyl 3-phenylpropionate, 4-(2,3,6-trimethylphenyl)buta-1,3-diene), vinyl propionate, acetone, acetonitrile Aldehyde, 4-methyl-3-pentenoic acid, didiopentanol, ethyl-4-methylpentanoate, 4-mercapto-4-methyl-2-pentanol, (S)-linalyl β-primeroside, (R)-linalyl β-bicyanoside, ethanol 2,2-oxybis, propyl alcohol, acetylpyridine, alkylpyridine, 2-methylfuran, 2,5-dimethylfuran, vinylfuran, 4-methyl-2,3-dihydrofuran, 2-methyltetrahydrofuran, 2-furfurylfuran, 4-hydroxy-3,5-dimethylfuran-3-one, diacetyl, dimethyl sulfide, alkyl sulfides, methyl-2-methylfuryl disulfide, (E)-2-nonenal, decanal, cis-4,5-epoxy-(E)-2-decanal, trans-4,5-epoxy-(E)-2-decanal, trans-4,5-epoxy-2(E)-decenal, 2-methylpropanoic acid, dimethyl-1H-pyrrole, β-cyclocitral, diol (glycol), hautriele, cis-rose oxide, methylpyramidine, coffee oil, 1,1,1-trimethyl-1,2-dihydronaphthalene, Riesling acetal, ethyl esters, lignin-derived aromatic compounds, dithiapentyl compounds, alkylquinolines, and the like. The gas phase components adsorbed on the metal organic framework or desorbed from the metal organic framework, or both, may be one type, two or more types, or three or more types.

[0024] Like the gas phase component, the liquid phase component may be an organic compound or an inorganic compound, but is preferably an organic compound.

[0025] Specific examples of the liquid phase component include acetic acid, butyl acetate, isoamyl acetate, acetol acetate, furfuryl acetate, 2-methylbutyl acetate, β-phenethyl acetate, ethyl butyrate, isobutyric acid, α-ionone, β-ionone, linalool, trans-linalool oxide, cis-linalool oxide, (Z)-3-hexenoic acid, octanoic acid, 3,7-dimethyl-1,5,7-octatrien-3-ol, 1-octanol, cyclooctane, 1-octen-3-ol, nonanal, 1-nonanol, nonanoic acid, methylphenol, 4-methoxyphenol, 2-methoxy-4-vinylphenol, bromophenol, dibromophenol, 2,4,6-tribromophenol, jasmine lactone, pyrazine, methyl Pyrazine, ethylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, i-butanol, n-butanol, isobutanol, 1-butanol, 3-methyl, 1-butanol, 2-methyl, 3-methyl-1-butanol, 2-methyl-1-butanol, 1-hydroxy-2-butanone, 4-(4-hydroxyphenyl)-2-butanone, 2,4-decadienal, 1,4-cineole, 1,8-cineole, hexanal, 3-mercaptohexanal, hexanol, cyclohexanol, 3-mercapto-1-hexanol, 3-hexanone, 2,2,6-trimethylcyclohexanone, 2-methyl-1-propanol, geraniol, geranyl acetone, geranyl acetate, oak lactone, butyrolactone, γ-decalactone, γ-undecalactone, γ-butyrolactone, γ-dodecalactone, ethyl butanoate, ethyl 3-methylbutanoate, 3-methyl-2-butanethiol, 1-heptanol, 4-methyl-3-heptanone, caproic acid, ethyl caproate, 3-mercaptohexan-1-ol, ethyl caprylate, ethyl caprate, 2-phenylethanol, Phenylacetaldehyde, 1-phenyl-3-buten-1-one, furfuryl propionate, 2-amino-3-hydroxypropionic acid, aminoacetophenone, hydroxyacetone, hexadione, 2-methyl-2-pentenoic acid, 4-methyl-3-penten-2-one, 1-penten-3-ol, 3-penten-2-one, 2-methyl-2-cyclopenten-1-one, 2,3-pentanedione, 2-aminopentanedioic acid (L-glutamic acid), 2-amino-5-guanidinopentanoic acid (L-arginine), ethyl 2-methyl -4-pentenoate, 4-mercapto-4-methylpentan-2-one, 4-mercapto-4-methyl-2-pentanone, 3-methylcyclopentane-1,2-dione, 2-furanmethanol, benzyl alcohol, phenethyl alcohol, tetrahydrofurfuryl alcohol, isobutyl alcohol, furfuryl alcohol, isoamyl alcohol, 4-dimethylaminopyridine, acetylfuran, tetrahydroxyfuran methyl ether, 2-methyltetrahydrofuran-3-one, furfural, 5-methylfurfural furfural, 5-hydroxymethylfurfural, guaiacol, 4-ethylguaiacol, 4-vinylguaiacol, acetylpyrrole, 2-acetyl-1-pyrroline, dimethyl trisulfide, furfuryl methyl sulfide, diallyl sulfide, diallyl disulfide, diallyl tetrasulfide, methyl 2-methyl-3-furyl disulfide, dimethyl sulfone, dimethyl sulfoxide, methional, (Z)-4-heptenal, propanoic acid, pyrrole, 1-methylpyrrole, 2,4-dimethyl-1H-pyrrole, 2,5-dimethyl-1H-pyrrole, nerol, β-citronellol, tocopherol, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone, 3-mercapto-3-methylbutyl acetate, 3-mercapto-3-methylbutyl formate, citral, caffeic acid, caffeine, vanillin, vanillic acid, nerolidol, β-myrcene, trans-β-ocimene, L-α-terpineol, methyl salicylate, indole , eugenol, quercetin, cyanidin, ethylene glycol, polyethylene glycol, diethylene glycol, dihydroactinidioside, aspartic acid, arginine (arginine), ascorbic acid, riboflavin, vitamin M (folic acid), vitamin B9 (folic acid), pteroylglutamic acid (folic acid), β-carotene, tetrahydrothiophen-3-one, valeric acid, β-damascenone, p-cresol, methyl anthranilate, coumarin, skatole, tannic acid, theaflavin, benzaldehyde, benzyl salicylate, palmitic acid, cis-11,14,17-Eicosatrienoic acid methyl ester, benzyl β-primeperoside, benzyl 6-O-β-D-abiofuracinol-β-D-glucopyranoside, toluene, trimethyloxazole, diazine (pyrazine), furfuryl methyl ether, isobutyl carbinol, 2-methylpyrimidine, 4-methylpyrimidine, 5-methylpyrimidine, 4-methylthiazole, furfuryl formate, 2-methylthiophene, 2-methylcrotonaldehyde, methyl lactate, isovaleric acid, p-mentha-8-thiol-3-one, chlorogenic acid, niacin, trigonelline, α-humulone, humulenol II, β-eudesmol, β-farnesene, phene Examples of the liquid phase component include, but are not limited to, ethyl 3-methylbutanoate, isoamylpropionate, myrcene, limonene, maltol, ethyl maltol, furaneol, 3-methyl-2-butene-1-thiol, geranic acid, decanoic acid, 9-decenoic acid, tetradecanoic acid, β-udesmol, β-caryophyllene, β-isophorone, vitispirane, actinidol, anthocyanin, flavonol, thiazole, diethyl malate, diethyl succinate, triethyl citrate, ethyl benzoate, rose oxide, N,N-dibutyl-formamide, ethyl decanoate, ethyl dodecanoate, ethyl palmitate, ethyl oleate, and ethyl linoleate. The liquid phase component may be one type, two or more types, or three or more types, in either or both of the liquid phase component adsorbed to the metal-organic framework and the liquid phase component desorbed from the metal-organic framework.

[0026] In the present invention, the component adsorbed to the metal organic framework is not particularly limited, but is preferably a component derived from a food or beverage or its raw materials. Raw materials for food or beverage include raw materials in an intermediate stage used in the manufacturing process of the food or beverage. In the present invention, the food or beverage may be either a beverage or a food, and means one that can be consumed as is or after being treated by dissolving, diluting, suspending, or the like.

[0027] Examples of beverages from which the components are derived include coffee beverages (black coffee, milk coffee, cafe au lait, cafe latte, etc.), tea beverages (green tea, oolong tea, roasted green tea, barley tea, brown rice tea, jasmine tea, rooibos tea, buckwheat tea, mate tea, etc.), vegetable and fruit beverages (vegetable juice, green juice, fruit juice, etc.), flavored water beverages, sports drinks, carbonated drinks, alcoholic beverages, jelly drinks, etc. Note that alcoholic beverages refer to beverages with an alcohol concentration of 1 v / v% or more. Examples of alcoholic beverages include brewed alcohol, distilled alcohol, and mixed alcohol. Specific examples of brewed alcohol include beer and wine. Examples of distilled alcohol include spirits (gin, vodka, tequila, rum, neutral spirits, raw alcohol, etc.), shochu, liqueurs, and whiskeys (whiskey, brandy, etc.).

[0028] Examples of foods from which the ingredients are derived include sweets (cake, castella, candy, cookies, jelly, pudding, chocolate, gum, etc.), frozen desserts (ice cream, popsicle, soft serve ice cream, sorbet, etc.), snacks, bread, dairy products (butter, cheese, yogurt, etc.), noodles, soups (miso soup (pork soup, kenchinjiru, etc.), corn potage, onion gratin soup, consommé soup, clam chowder, egg soup, minestrone, onion soup, pumpkin soup, tom yum goong, borscht, etc.).

[0029] Examples of raw materials for foods and beverages include raw materials that can be used for the above-mentioned foods and beverages, including intermediate raw materials. Specific examples include coffee beans (green coffee beans, roasted coffee beans, roasted coffee beans, etc.), fruits (oranges, lemons, limes, grapefruits, apples, bananas, grapes, strawberries, peaches, cherries, kiwis, etc.), tea leaves (green tea leaves such as sencha, gyokuro, kabusecha, bancha, and tencha; oolong tea leaves; black tea leaves, etc.), grains (barley, wheat, malt, etc.), pulses (soybeans, broad beans, adzuki beans, cowpeas, mung beans, kettle beans, etc.), and soybeans. These include adzuki beans, rice beans, kidney beans, scarlet beans, lima beans, peas, chickpeas, lentils, peanuts, etc.), root vegetables (carrots, daikon radishes, burdock, turnips, wild yams, corms, taro, Chinese yams, potatoes, etc.), leafy vegetables (lettuce, komatsuna, tsukena, spinach, chrysanthemums, bok choy, cabbage, Brussels sprouts, Chinese cabbage, mizuna (kyona), onions, leeks, chives, etc.), meat, and fish.

[0030] The manufacturing process of the food or beverage is not particularly limited, but examples thereof include processing of raw materials such as mixing, grinding, roasting, heating, boiling, squeezing, compressing, concentrating, distilling, fermenting, fumigating, drying, storing, and leaving. In the case of gaseous phase components, gaseous components in the gas (gas phase) generated by such processing can be used. In addition, in the present invention, the gaseous phase component may be an environmental odor of a forest, a grassland, a seashore, a specific tourist spot, etc.

[0031] When the component is derived from a food or drink or its raw materials, the method of the present invention can further include a step of adsorbing the component onto the metal-organic framework to prepare a metal-organic framework having the component adsorbed thereon. The method for adsorbing the component onto the metal-organic framework is not particularly limited, and the component can be adsorbed onto the metal-organic framework through contact between the component and the metal-organic framework.

[0032] (Desorption step) Desorption of components from the metal-organic framework can be carried out, for example, by heating, reducing pressure, or immersion in an organic solution. In the present invention, the components can be desorbed preferably by heating the metal-organic framework. The heating treatment is preferably one that can be carried out within the scope of existing factories and facilities. The heat treatment usually does not require the use of special equipment or alcohol, and is carried out in a general food and beverage manufacturing process. Furthermore, since alcohol is not used in the heat treatment, or if it is used, only a very small amount, explosion-proof equipment is not required.

[0033] The metal-organic framework can be heated to, for example, 30°C or higher. The heating temperature of the metal-organic framework is not particularly limited, but is preferably 35°C or higher, 40°C or higher, or 50°C or higher, more preferably 60°C or higher, 70°C or higher, or 80°C or higher, and even more preferably 90°C or higher. The heating temperature of the metal-organic framework may be 100°C or higher, 110°C or higher, or 120°C or higher. The upper limit of the heating temperature of the metal-organic framework is not particularly limited, but is, for example, 300°C or lower. In addition, the heating time of the metal-organic framework is not particularly limited, but is, for example, 1 minute to 10 hours, preferably 10 to 120 minutes, and more preferably 20 to 100 minutes.

[0034] The heat treatment of the metal organic framework may be performed only once, or may be performed two or more times, or may be performed three or more times. When the heat treatment is performed multiple times, the heating temperatures may be the same or may be different temperatures. For example, when the heat treatment is performed twice, the first heating may be performed at 50°C or higher for 30 to 70 minutes, and the second heating may be performed at 100°C or higher for 10 to 30 minutes. The heating conditions, both temperature and time, can be appropriately combined depending on the purpose.

[0035] The heating of the metal-organic framework is not particularly limited, and can be carried out in a state in which the metal-organic framework is immersed in a liquid. The liquid in which the metal-organic framework is immersed can serve as a solvent for the desorbed components. By using the liquid as a solvent for the components, the liquid after heating the metal-organic framework can be used as it is as an ingredient for food and drink. By heating the liquid in which the metal-organic framework is immersed, the metal-organic framework itself can be heated.

[0036] The heating temperature of the metal-organic framework in a state immersed in liquid is not particularly limited, but is, for example, 20°C or higher, preferably 30°C or higher, 40°C or higher, or 50°C or higher, more preferably 60°C or higher, 70°C or higher, or 80°C or higher, and even more preferably 90°C or higher. The upper limit of the heating temperature of the metal-organic framework in a state immersed in liquid is not particularly limited, but is, for example, 150°C or lower, preferably 140°C or lower, more preferably 130°C or lower, and even more preferably 120°C or lower. The heating temperature of the metal-organic framework in a state immersed in liquid is, for example, 20 to 150°C, preferably 40 to 140°C, more preferably 60 to 130°C, and even more preferably 90 to 120°C. Furthermore, the heating time of the metal-organic framework in a state immersed in liquid is not particularly limited, but is, for example, 10 to 120 minutes, preferably 20 to 100 minutes, and more preferably 30 to 90 minutes. The heating time may be greater than 120 minutes, or may be 3 hours or more, 4 hours or more, or 5 hours or more.

[0037] The liquid in which the metal-organic framework is immersed may be, but is not limited to, water or an alcohol-containing solution. The solution in which the metal-organic framework is immersed may contain a compound such as an acid, an alkali, or a salt. The alcohol concentration in the solution in which the metal-organic framework is immersed is not particularly limited, but is, for example, 55 v / v % or less, preferably 45 v / v % or less, more preferably 35 v / v % or less, even more preferably 30 v / v % or less, and may be 25 v / v % or less, 20 v / v % or less, 15 v / v % or less, or 10 v / v % or less. By keeping the alcohol concentration low, the risk of fire and other hazards during treatment can be reduced. The alcohol may be, for example, ethanol, but is not limited to this.

[0038] Furthermore, the heating of the metal-organic framework can be carried out while bringing the metal-organic framework into contact with water vapor, although there are no particular limitations thereon. The water vapor that has been brought into contact with the metal-organic framework then becomes a distillate, and the distillate can contain the components desorbed from the metal-organic framework. That is, the components can be recovered in a state contained in the distillate, and the distillate can serve as a solvent for the components. In particular, when the components are gas-phase components, they can be easily recovered in a state contained in the distillate. The distillate containing the components desorbed from the metal-organic framework can be used as is as a raw material for food and beverages.

[0039] The contact between the metal-organic framework and water vapor is not particularly limited, and can be carried out using, for example, a known distillation apparatus, etc. In the distillation apparatus, the metal-organic framework is placed above a liquid (such as water) to be boiled, and water vapor generated from the liquid can be brought into direct contact with the metal-organic framework.

[0040] The heating temperature when the metal-organic framework is brought into contact with water vapor is not particularly limited, but is, for example, 100°C or higher, preferably 110°C or higher, and more preferably 120°C or higher. The upper limit of the heating temperature when the metal-organic framework is brought into contact with water vapor is not particularly limited, but is, for example, 200°C or lower, preferably 180°C or lower, and more preferably 160°C or lower. The heating temperature when the metal-organic framework is brought into contact with water vapor is, for example, 100 to 200°C, preferably 110 to 180°C, and more preferably 120 to 160°C. Furthermore, the heating time when the metal-organic framework is brought into contact with water vapor is not particularly limited, but is, for example, 1 to 60 minutes, preferably 1 to 30 minutes, and more preferably 1 to 10 minutes.

[0041] Regarding the heat treatment of the metal-organic framework, it is possible to combine heating the metal-organic framework in a state where it is immersed in a liquid with heating the metal-organic framework while it is in contact with water vapor. By combining these heat treatments, it becomes possible to efficiently desorb components from the metal-organic framework or to desorb multiple types of components from the metal-organic framework. Either heating the metal-organic framework in a state where it is immersed in a liquid or heating the metal-organic framework while it is in contact with water vapor may be performed first, and the order of these steps does not matter.

[0042] In the method of the present invention, one of the means for desorbing components is to desorb the components by depressurizing the metal-organic framework. By depressurizing the metal-organic framework, it is possible to put the metal-organic framework into a negative pressure state, and the components can be desorbed from the metal-organic framework. The depressurization of the metal-organic framework can be carried out using a depressurization device known to those skilled in the art. The pressure when depressurizing the metal-organic framework is not particularly limited, but is, for example, 0.01 to 0.10 MPa, preferably 0.02 to 0.09 MPa, and more preferably 0.05 to 0.08 MPa. Furthermore, the time for depressurizing the metal-organic framework is not particularly limited, but is, for example, 10 to 120 minutes, preferably 20 to 100 minutes, and more preferably 30 to 70 minutes.

[0043] (Step of using as raw material) In the method of the present invention, the component released from the metal organic framework can be used as a raw material (ingredient) for food and drink. That is, the method of the present invention includes a step of using the component released from the metal organic framework as a raw material for food and drink.

[0044] The components released from the metal-organic framework are not particularly limited, and may be used as they are as ingredients of food and beverages, or may be used as ingredients of food and beverages in a state where they are contained in water, an organic solvent, etc. As described above, the liquid itself in which the metal-organic framework is immersed, or the distillate itself obtained after contacting the metal-organic framework with water vapor, can be used as ingredients of food and beverages.

[0045] The components released from the metal-organic framework may be used as raw materials before the production of a food or drink, or may be used as raw materials during the production of a food or drink. Alternatively, the components released from the metal-organic framework may be used in the food or drink after production, for example, to impart flavor. Examples of ways of using the components released from the metal-organic framework include, but are not limited to, addition and mixing.

[0046] (Food and drink) The food and drink produced by the method of the present invention may be either a beverage or a food. Although not particularly limited, the food and drink produced by the method of the present invention is preferably a beverage. Furthermore, the food and drink produced by the method of the present invention may be the same as the food and drink from which the component adsorbed to the metal-organic framework is derived, or may be a different food and drink from which the component adsorbed to the metal-organic framework is derived.

[0047] Examples of beverages produced by the method of the present invention include coffee beverages (black coffee, milk coffee, cafe au lait, cafe latte, etc.), tea beverages (green tea, oolong tea, roasted green tea, barley tea, brown rice tea, jasmine tea, rooibos tea, buckwheat tea, mate tea, etc.), vegetable and fruit beverages (vegetable juice, green juice, fruit juice, etc.), flavored water beverages, sports drinks, carbonated drinks, alcoholic beverages, jelly drinks, etc. Examples of alcoholic beverages include brewed alcohol, distilled alcohol, and mixed alcohol. Specific examples of brewed alcohol include beer and wine. Examples of distilled alcohol include spirits (gin, vodka, tequila, rum, neutral spirits, raw alcohol, etc.), shochu, liqueurs, and whiskeys (whiskey, brandy, etc.).

[0048] Examples of foods produced by the method of the present invention include confectioneries (cakes, castella cakes, candies, cookies, jellies, puddings, chocolates, gums, etc.), frozen desserts (ice cream, popsicles, soft serve ice cream, sherbet, etc.), snacks, bread, dairy products (butter, cheese, yogurt, etc.), noodles, soups (miso soup (pork soup, kenchinjiru, etc.), corn potage, onion gratin soup, consommé soup, clam chowder, egg soup, minestrone, onion soup, pumpkin soup, tom yum goong, borscht, etc.), etc.

[0049] The food and drink produced by the method of the present invention may be edible, and may be a composition containing only the components released from the metal-organic framework. Examples of such compositions include flavor and fragrance compositions. As described above, when the components adsorbed to the metal-organic framework are released by heating, the liquid in which the metal-organic framework is immersed, or the distillate containing the released components, can be used as a raw material for the food and drink. For example, the liquid or the distillate can be used as a flavor and fragrance composition as is. In this case, the release step in the method of the present invention refers to a state in which the components are released from the metal-organic framework, and the step of using as a raw material for the food and drink refers to a state in which the components released from the metal-organic framework are contained in the liquid or distillate.

[0050] (Method for Desorbing Components) Another aspect of the present invention is a method for desorbing components adsorbed to a metal-organic framework, characterized in that the method includes a step of performing a predetermined treatment on the metal-organic framework to which the components are adsorbed. Such treatment is not particularly limited, but includes the above-mentioned heating and decompression. The components desorbed from the metal-organic framework can be used for a variety of purposes, including the production of food and beverages. The materials and conditions constituting the method are as described above in the method for producing food and beverages, or are self-evident therefrom.

[0051] The present invention will be described in more detail below with reference to experimental examples, but the present invention is not limited thereto. Furthermore, in this specification, unless otherwise specified, numerical ranges are stated to include their endpoints.

[0052] Experimental Example 1. Adsorption and Desorption of Gas-Phase Components Aroma components generated during roasting of coffee beans were adsorbed onto a metal-organic framework (MOF), and then it was investigated whether the aroma components were desorbed from the MOF. In this experiment, UiO-66 (a MOF composed of terephthalic acid and zirconium) was used as the MOF. Approximately 30 kg of coffee beans were roasted at 200-250°C so that the L value was approximately 18-21, and the exhaust gas generated during the roasting process was uniformly contacted with 2 g of MOF. The MOF recovered thereafter was used as the MOF with the aroma components adsorbed. The total weight of the recovered MOFs was 2.4 g or more.

[0053] 0.1 g of the aroma component-adsorbed MOF was added to a container containing 1 mL of ultrapure water, and the container was sealed. The sealed container was then heat-treated using a heat block at temperatures of 40°C, 60°C, 90°C, and 120°C. Separately from the heat treatment, the sealed container was placed in a thermostatic water bath (EYELA PCC-7000) adjusted to a temperature of 15°C.

[0054] After the various treatments were completed, 0.2 mL of the solution in the container was sampled and placed in an analytical vial. After the solution was placed, 9.8 mL of ultrapure water, 2 g of sodium chloride, and 10 μL of 10 ppm borneol as an internal standard were added and stirred to dissolve. The aroma component concentrations were then measured using the SPME method and GCMS. The aroma component concentration measurement conditions were as follows: Equipment used: Nexis GC-2030 (Shimadzu Corporation), GCMS-QP2020NX (Shimadzu Corporation), AOC-6000 (Shimadzu Corporation) [SPME conditions] Heating: 60°C Shaking time: 5 min Stirring speed: 250 rpm Sample extraction time: 30 min [GC conditions] Injection port temperature: 250°C Split ratio: 9 Carrier gas: Helium Pressure: 158 kPa Total flow rate: 20.3 ml / min Column flow rate: 1.43 ml / min Purge flow rate: 6 ml / min Linear velocity: 30 cm / s Column temperature: 40°C Column: Type: InertCap Length: 62 m Film thickness: 0.25 μm Inner diameter: 0.25 mm Column oven temperature program: 40°C (4 min) → Temperature increase 5°C / min → 240°C (10 min) Total analysis time: 54 min [MS conditions] Mode: Scan mode Start time: 2.1 min End time: 44 min Start m / z: 40 End m / z: 300 Scan rate: 909

[0055]

[0056] The concentrations of aroma components in the solutions after various treatments were as described above, and it was shown that aroma components are desorbed more effectively at 40°C than at 15°C. It was also shown that increasing the heating temperature increases the variety of aroma components that are desorbed. Note that, of the aroma components listed above, all but guaiacol are important components in the aroma of coffee, and it was revealed that these useful aroma components can be recovered in high concentrations by using MOFs.

[0057] Experimental Example 2. Desorption of gas phase components using an alcohol solution Using an ethanol-containing aqueous solution (ethanol concentration: 15 v / v%) instead of ultrapure water, the concentrations of various aroma components desorbed from the aroma component-adsorbed MOFs were measured in the same manner as in Experimental Example 1. In this experiment, the aroma component-adsorbed MOFs prepared in Experimental Example 1 were used, and the same procedure was followed in the following Experimental Examples unless otherwise specified.

[0058]

[0059] The results were as described above, and it was shown that aroma components were released from MOF even when an alcohol solution was used.

[0060] Experimental Example 3. Desorption of Gas Phase Components Using Water Vapor This experiment was conducted to investigate whether water vapor can be used to desorb gas phase components from MOFs. In this experiment, a water vapor generator (oil bath) was used to generate water vapor at a temperature of 120°C. The MOFs with adsorbed aroma components were contacted with the water vapor, and the water vapor that had come into contact with the MOFs was collected and cooled to prepare a distillate containing gas phase components. Additionally, a MOF with no adsorbed aroma components was also used separately for comparison. The concentrations of various aroma components in the obtained distillate were measured. The methods and conditions for measuring the aroma components were the same as those in Experimental Example 1 above.

[0061]

[0062] As described above, it was shown that aroma compounds are desorbed from MOFs using water vapor. When water vapor is used, different aroma compounds are desorbed from MOFs when immersed in water or alcohol solution. Both dimethylpyrazine and 2,3-dimethylpyrazine are important and desirable components in coffee aroma.

[0063] Experimental Example 4. Desorption of gas phase components at various temperatures using water vapor Desorption of aroma components from MOFs was carried out using water vapor in the same manner as in Experimental Example 3. In this experiment, an oil bath was used to set the temperature to 110°C, 120°C, 150°C, and 190°C, and only diacetyl was measured as an aroma component.

[0064]

[0065] The results were as described above, and the desorption of the aroma component (diacetyl) from the MOF was confirmed at various temperatures.

[0066] Experimental Example 5. Adsorption and Desorption of Aqueous Phase Components Caffeine was adsorbed onto MOFs as an aqueous phase component, and then desorbed from the MOFs to investigate whether it would be adsorbed. In this experiment, the MOFs used were UiO-66 (a MOF composed of terephthalic acid and zirconium), MIL-101(Cr) (a MOF composed of terephthalic acid and chromium), and MIL-53(Al) (a MOF composed of terephthalic acid and aluminum).

[0067] Using a commercially available green tea beverage (Suntory, product name: Suntory Green Tea Iyemon), a commercially available black tea beverage (Suntory, product name: Craft Bosty Unsweetened Black Tea), and a commercially available oolong tea beverage (Suntory, product name: Suntory Oolong Tea), 1 g of MOF was added to each 50 g beverage sample and allowed to stand at room temperature for 24 hours. The MOF was then separated and recovered, and the weight and caffeine concentration of the beverage sample after MOF recovery were measured. The caffeine concentration was measured by measuring the concentration of anhydrous caffeine in the solution using HPLC, and the measurement was performed at the Japan Food Research Laboratories Foundation. The caffeine concentration measurement conditions were as follows: Pretreatment: Dilution with methanol solution. Equipment used: HPLC LC-20AD (Shimadzu Corporation). Column: CAPCELL PAK C18 MG 5 μm (diameter 3 mm × 15 cm) (Shiseido). Mobile phase: 0.01 mol ammonium acetate / methanol mixture. Detector: UV-visible spectrometer SPD-20A (Shimadzu Corporation). Detection wavelength: 270 nm.

[0068] The weight of caffeine in the beverage sample after MOF recovery was calculated from the weight of the beverage sample after MOF recovery and the measured caffeine concentration. The caffeine concentration obtained from the blank (no MOF added) was used as the caffeine concentration in the beverage before MOF addition, and the weight of caffeine in the beverage before MOF addition was calculated. The difference between this caffeine weight and the caffeine weight after MOF recovery was taken as the caffeine adsorption amount. The amount of caffeine adsorption per 1 g of MOF was then determined. In addition, the caffeine removal rate was determined as the ratio of the amount of caffeine adsorption to the weight of caffeine obtained from the blank (no MOF added). The number of tests other than the blank was N = 3, and the average value was calculated.

[0069] The recovered MOF was washed three times with 50 mL of distilled water to remove various beverage-derived components adhering to the MOF surface. The washed MOF and 50 mL of distilled water were then placed in a 100 mL medium bottle and allowed to stand at 90°C for 6 hours. The resulting filtrate was then promptly filtered, and the caffeine concentration in the sample was measured as described above. The weight of caffeine in the post-desorption beverage sample was calculated from the measured caffeine concentration, and the amount of caffeine desorbed per 1 g of MOF and the caffeine desorption ratio were also investigated. N = 3 tests were performed, and the average value was calculated.

[0070]

[0071] As described above, it was shown that the caffeine adsorbed on the MOF was desorbed by heat treatment. Furthermore, it was confirmed that the adsorbed caffeine was desorbed from all the MOFs tested.

[0072] Experimental Example 6. Use of Desorbed Gas-Phase Components As in Experimental Example 1, approximately 30 kg of coffee beans were roasted at 200-250°C so that the L value was approximately 18-21, and the exhaust gas generated during this process was brought into contact with 2 g of MOF. As in Experimental Example 1, UiO-66 was used as the MOF. 1 g of the MOF after contact with the exhaust gas and 10 g of pure water were added to a bottle, which was then sealed and heated at 110°C for 30 minutes. The bottle was then cooled to room temperature, and the supernatant liquid in the bottle was removed and used as an aroma component-containing composition.

[0073] 0.2 mL of the aroma component-containing composition prepared as described above was added to 10 mL of a commercially available coffee beverage (Suntory, product name: Boss Muto Black). The final coffee beverage was then subjected to a sensory evaluation by a panel of seven experts, with the panel discussing the results.

[0074] The sensory evaluation revealed that the final coffee beverage had a stronger sweet and fragrant aroma than the beverage before the aroma component-containing composition was added, and that the final coffee beverage had less of a negative aroma, such as a burnt smell.

[0075] Experimental Example 7. Adsorption and desorption of gas-phase components derived from beer The adsorption of aroma components generated from beer to MOFs and their subsequent desorption were investigated. MOF-74 (a MOF composed of nickel and 2,5-dihydroxyterephthalic acid) was used as the MOF. Aroma components were generated from approximately 1 L of commercially available beer (Suntory, product name: The Premium Malt's) using a rotary evaporator under conditions of 42°C, 60 rpm, and 30 minutes (without vacuum), and the aroma components were adsorbed onto 1 g of MOF.

[0076] The MOFs with adsorbed aroma components were subjected to GC analysis (qualitative analysis) using a thermal desorption apparatus (GL Sciences, Portable Thermal Desorber HandyTD TD265). The heating conditions for desorbing the aroma components were 250°C for 5 minutes, and the analytical conditions were as follows: Instrument used: GC-2010Plus (Shimadzu Corporation) [GC analysis conditions] Injection port temperature: 240°C Split ratio: splitless Carrier gas: helium Pressure: 153.4 kPa Total flow rate: 60 ml / min Column flow rate: 1.2 ml / min Purge flow rate: 3 ml / min Linear velocity: 23 cm / s Column temperature: 40°C Column: Type: InertCap Purewax Length: 60 m Film thickness: 0.25 μm Inner diameter: 0.25 mm Column oven temperature program: 40°C (3 min) → Heat up 5°C / min → 250°C (5 min) Total analysis time: 50 min [Detector (FID) conditions] Detector temperature: 250°C Sampling rate: 40 msec End time: 40 min H2 flow rate: 40 ml / min Air flow rate: 400 ml / min Make-up gas: He Make-up flow rate: 30 ml / min

[0077] The results of the GC analysis are shown in Figure 1. The detected peaks revealed that ethyl propionate and ethyl n-octanoate were desorbed from the MOF. These aroma components correspond to the brewing aroma of beer, suggesting that MOFs may also be useful for adsorption and desorption of aroma components generated during beer brewing.

Claims

1. A method for producing a food or beverage, comprising a step of desorbing a component adsorbed on a metal-organic framework, and a step of using the desorbed component as an ingredient of the food or beverage.

2. The method of claim 1, wherein the component is a gas phase component or a liquid phase component.

3. The method according to claim 2, wherein the gas phase component is an aroma component.

4. The method according to any one of claims 1 to 3, wherein the food or drink is a beverage.

5. The method according to any one of claims 1 to 3, wherein the component is desorbed by heating the metal-organic framework.

6. The method according to claim 5, wherein the metal-organic framework is heated to 30°C or higher.

7. The method of claim 5, wherein the metal-organic framework is heated while immersed in the liquid.

8. The method according to claim 7, wherein the liquid is water or a solution having an alcohol concentration of 55% v / v or less.

9. The method of claim 5, wherein the metal-organic framework is heated while in contact with water vapor.

10. The method of claim 9, wherein the components are recovered in a distillate.

11. The method according to any one of claims 1 to 3, wherein the components are desorbed by reducing the pressure of the metal-organic framework.

12. The method according to any one of claims 1 to 3, wherein the ingredient is derived from a food or drink or its raw materials.

13. The method according to claim 12, further comprising the step of adsorbing a component derived from the food or beverage or its raw materials onto the metal-organic framework to prepare a metal-organic framework having the component adsorbed thereon.

Images