JP2016034261A - Method for extracting flavor component - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide means of continuously recovering flavor components using superheated water vapor.SOLUTION: Using a flavor component extractor 1 comprising: a conveyor 2 of conveying an extraction object; a superheated water vapor feeder (not shown in figure) of feeding superheated water vapor into the chamber 3; a recovery 10 of recovering flavor components from the water vapor extracted from the chamber 3, and, if required, a hydrolyzer (sprinkler nozzle) 5 of hydrolyzing the extraction object in the chamber 3 according to necessary, the flavor components are extracted from the extraction object. The extracted flavor components are added to the extraction object after the extraction.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method for extracting an aroma component.

  For example, Patent Literature 1 and Patent Literature 2 disclose continuous rice cookers. These rice cookers include a chamber to which superheated steam is supplied, a conveyor that conveys rice, and a watering device that sprinkles the rice conveyed in the chamber. The rice conveyed by the conveyor is cooked with the superheated steam supplied to the chamber and the hot water supplied from the sprinkler, and is carried out from the chamber as cooked rice. However, the cooked rice cooked by this method sometimes lacked the unique scent of rice.

  On the other hand, for example, Patent Document 3 discloses a method for recovering aroma components in food using superheated steam. In this method, coffee beans and superheated steam are brought into contact with each other in a container at normal pressure or under pressure, and then the volatile components are extracted by collecting the steam after the contact. However, this method is a so-called batch method, and it cannot be said that the working efficiency is good.

JP 2001-169915 A International Publication WO2013 / 164919 JP 2005-137269 A

  This invention is made | formed in view of said background art, Comprising: It aims at providing the means to extract and collect | recover an aromatic component continuously using superheated steam.

  The method according to the present invention is a method characterized in that an aroma component is recovered from steam after contacting an extraction target conveyed in the chamber with superheated steam in the chamber.

  According to the method of the present invention, aroma components can be continuously extracted or recovered from various plants and animals. Then, by adding this extracted or recovered aromatic component to the rice after contact with superheated steam, that is, cooked rice, it can be made into cooked rice having a scent peculiar to rice.

FIG. 1 is a schematic configuration diagram of an aroma component extraction apparatus according to an embodiment of the present invention. FIG. 2 is a schematic configuration diagram of an aroma component extraction device according to another embodiment of the present invention. FIG. 3 is a schematic configuration diagram of an aroma component extraction apparatus which is still another embodiment of the present invention.

  The extraction method according to the present invention is a method for recovering a fragrance component from steam after contacting an extraction target conveyed in the chamber with superheated steam in the chamber. The method includes a chamber having a transport device for transporting an extraction object, a superheated steam supply device for supplying superheated steam into the chamber, and a recovery device for recovering aroma components from the steam discharged from the chamber. The fragrance component extraction apparatus may be implemented. In the present invention, the fragrance component means a fragrance component in a broad sense including not only a fragrance component that makes a pleasant scent (a fragrance component in a narrow sense) but also a malodor component that makes an unpleasant odor feel.

  The superheated steam used in the method means steam obtained by heating saturated steam. A method for producing superheated steam is known, and can be produced by any method of heating while maintaining normal pressure or heating while applying pressure.

  Superheated steam is supplied into the chamber and is brought into contact with an extraction object to be transported by a transport device. The transport device may be a device that can continuously transport the supplied extraction object in the chamber, and may be a conveyor, for example. The chamber has a carry-in port into which the extraction object is carried in, a carry-out port through which the extraction object after the fragrance component is extracted, and an exhaust port through which water vapor containing the fragrance component is discharged. Has a structure that can be filled with superheated steam supplied. The exhaust port is provided with a pipe to the aroma component recovery device.

  The aroma component recovery device is a device that cools water vapor containing the aroma component supplied from the chamber and recovers the aroma component. The structure of the apparatus is not limited as long as it can achieve the object, and may be an apparatus used for aroma recovery by a steam distillation method, for example, a condenser. The aroma component is recovered together with water as a liquid extract or a solid extract. Moreover, only a desired aromatic component can be fractionated.

  Superheated steam is continuously supplied into the chamber, and the temperature in the chamber is kept substantially constant. The temperature of the superheated steam to be supplied is appropriately determined depending on the object to be extracted and the target aroma component. The temperature exceeds 100 ° C. at normal pressure, but the upper limit is 500 ° C., 300 ° C., 200 ° C., preferably 180 ° C. at normal pressure. If the temperature is higher than 180 ° C., the extraction target tends to be dried, and the extraction target may not be steamed. If the purpose of the extraction object is not steamed, superheated steam having a temperature exceeding 180 ° C. may be supplied. The supply amount of superheated steam is also appropriately determined according to the extraction object, the target aroma component, the internal volume of the chamber, and the like.

  In the present invention, hydration is appropriately performed on the extraction target conveyed in the chamber as necessary. By adding water, excessive drying from the extraction object can be prevented, or the extraction object can be boiled. Excessive drying may result in insufficient extraction of the fragrance component contained in the extraction target or decomposition or alteration of the fragrance component. The hydration method may be any method that can uniformly apply water or hot water to the extraction object, and is performed by, for example, a watering device such as a watering nozzle provided in the chamber. The time when the water is added, the amount of water, and the like are also appropriately determined by those skilled in the art.

  The extraction object according to the present invention is not particularly limited, and may be, for example, a plant body, an animal body, or a mineral. The plant body is the whole plant, and can also be a plant part such as a flower, a fruit, a leaf, or a bark. The animal body is also the whole individual, and can also be a part of the animal such as so-called meat, bone, and skin. The extraction object can also be a processed material for food and drink. Examples of processing materials for food and drink include various beverages such as drinking water and milk, vegetables, rice, and meat.

  The recovered fragrance extract is used as a so-called fragrance, and is used as an additive to foods and drinks, cosmetics and other daily products. Since the recovered fragrance extract often contains many kinds of fragrance components, the necessary components may be further fractionated, and may be mixed and used after removing water as necessary. Moreover, a fragrance | flavor extract can also be added to the extraction processed material, ie, the extraction target object after extracting. The time of addition is when it is exhausted from the chamber and cooled sufficiently, and it can be warm immediately after it is exhausted from the chamber.

  In the method of the present invention, the aroma component is extracted from the extraction object by contact with superheated steam filled in the chamber. In this method, since the extraction object is continuously supplied, the extraction process can be performed continuously. Moreover, since it can hydrate in an extraction process, it can utilize also as a cooking method of cooking ingredients, such as cooking rice, for example. Furthermore, by adding the recovered fragrance component to a processed food or drink material that is an extraction target after extraction, or a finished food or drink, it can be finished into a food or drink having a scent close to the original food. For example, when new rice is used as an extraction target, by adding an aroma component extracted from the new rice, cooked rice having a scent like new rice is provided, and when old rice is used as an extraction target, By adding the fragrance component extracted by use, cooked rice having a scent like new rice while being old rice is provided.

  Next, the present invention will be described more specifically with reference to the accompanying drawings. In addition, although the case where rice is used as an extraction object is described in each of the following examples, it goes without saying that the present invention is not limited to the following examples.

  The fragrance component extraction device 1 shown in FIG. 1 is a device that is also used as a continuous rice cooker. The continuous rice cooking method and rice cooking apparatus for cooking rice by supplying superheated steam and warm water into the chamber are known methods as described above, and are, for example, the methods and rice cooking apparatuses described in Patent Literature 1 and Patent Literature 2. Is exemplified. The apparatus 1 shown in FIG. 1 includes a chamber 3 provided with a conveyor 2 that is a conveying device that continuously conveys rice, a superheated steam supply device (not shown) that supplies superheated steam into the chamber 3, and A condenser (aroma component recovery device) 10 that recovers aroma components from water vapor discharged from the chamber 3, a watering nozzle 5 that sprinkles rice in the chamber 3, and a supply device 6 that supplies rice to the conveyor 2 are provided. . The chamber 3 includes a carry-in port 3a for carrying rice to be cooked (raw rice) into the chamber 3, a carry-out port 3b for carrying out cooked rice in the chamber 3, and water vapor in the chamber 3 from the heat exchanger 10 And an exhaust port 3c for supplying to the chamber 3, and the inside of the chamber 3 is almost at normal pressure.

  The condenser 10 includes a cooling pipe 12 through which water as a refrigerant flows, and a cooling tower 11 that forms a space in which the cooling pipe 12 and water vapor are brought into contact with each other. A drain port 16 is provided at the lower end of the cooling tower 11. Condensed water containing a fragrance component obtained by condensing water vapor (including a state where the liquid fragrance component is separated) is discharged from the drain port 16.

  Raw rice is dropped from the supply device 6 onto the conveyor 2, and the dropped raw rice is continuously conveyed into the chamber 3. In the chamber 3, superheated steam is supplied from below the conveyor 2, and hot water is sprinkled from above the raw rice, whereby the raw rice is cooked. On the other hand, aroma components from the rice heated and superheated by the superheated steam evaporate in the chamber, and the superheated steam after being used for heating the rice steam is supplied to the condenser 10 together with the aroma components. . At this time, the rice on the conveyor 2 is agitated by the agitating device 7, and the rice cooking is made uniform. Also, waste water in the chamber 3 (water generated from excess hot water or superheated steam) is discharged from the waste water pipe 4 and discarded. As described above, the fragrance component extraction device 1 shown in FIG. 1 is used as a continuous rice cooker, and the fragrance component evaporated from the rice is recovered from the drain port 16 as an extract.

  The fragrance component extraction apparatus 1 shown in FIG. 2 has substantially the same configuration as the fragrance component extraction apparatus 1 shown in FIG. 1 and differs from the extraction apparatus 1 shown in FIG. The aroma component addition device 20 includes a switching valve 21 and a spray nozzle 9. The spray nozzle 9 is provided outside the chamber 3 and in the vicinity of the carry-out port 3b. The switching valve 21 switches between the flow path connection to the spray nozzle 9 and the flow path connection to the disposal path, and the condensed water containing the fragrance component discharged from the discharge port 16 is connected to the flow path to the spray nozzle 9. It is spread | dispersed from the upper direction to the cooked rice discharged | emitted from the spray nozzle 9. FIG. When the rice is cooked with the extractor 1, cooked rice having an aroma component peculiar to rice can be obtained in the same manner as when cooking with a kettle.

  The condenser 10 in the fragrance component extraction apparatus 1 shown in FIG. 3 is different from the fragrance component extraction apparatus 1 shown in FIG. 2 in that hot water is produced by heat exchange between the water vapor discharged from the chamber 3 and the coolant water. . In this apparatus, water suitable for drinking, for example, clean water is supplied to the refrigerant, and the warmed water is used as hot water for watering. By doing so, at least a part of the thermal energy of the superheated steam that has not been used in the chamber 3 is used for the production of hot water for watering, and a part of the thermal energy that has been discarded so far is recovered, Energy loss in the rice cooker is reduced.

2 Conveyor 3 Chamber 5 Watering nozzle 8 Exhaust pipe 9 Spray nozzle 10 Condenser (fragrance component recovery device)
11 Cooling tower 12 Cooling pipe

Claims (13)

  A method for extracting a fragrance component, comprising: recovering the fragrance component from steam after the superheated steam is brought into contact with an extraction object conveyed in the chamber.   Furthermore, it adds to the extraction target object conveyed in the said chamber, The extraction method of the aroma component of Claim 1 characterized by the above-mentioned.   The extraction method according to claim 1 or 2, wherein the extraction object is a plant body and / or an animal body.   The aroma extract extracted by the method of any one of Claims 1-3.   The manufacturing method of the food or drink characterized by mixing the fragrance extract extracted by the method of any one of Claims 1-3. The extraction object is a processing material for food and drink,
The manufacturing method of the food / beverage product characterized by adding the fragrance extract extracted by the method of any one of Claims 1-3 to the extraction target object after extraction. A chamber equipped with a transfer device for transferring the extraction object;
A superheated steam supply device for supplying superheated steam into the chamber;
A scent component extraction device comprising: a recovery device that recovers scent components from water vapor discharged from the chamber.   Furthermore, the fragrance | flavor component extraction apparatus of Claim 7 provided with the hydration apparatus which hydrates to the extraction target object in the said chamber.   The fragrance component extraction device according to claim 7 or 8, further comprising a fragrance component addition device for adding the recovered fragrance component to an extraction target after being carried out of the chamber. To cooked rice cooked by supplying superheated steam and hot water to the rice conveyed in the chamber,
A method for producing cooked rice, comprising adding an aroma extract obtained by cooling water vapor discharged from the chamber.   The method for producing cooked rice according to claim 10, wherein the aromatic extract is added to cooked rice discharged from the chamber. A chamber having a conveying means for conveying rice;
A superheated steam supply device for supplying superheated steam into the chamber;
A water adding device for adding water to the rice in the chamber;
An aroma component recovery device for recovering an aroma component from water vapor discharged from the chamber;
It was equipped with a continuous rice cooker.   Furthermore, the continuous rice cooking apparatus of Claim 12 provided with the aromatic component addition apparatus which adds the aromatic extract collect | recovered by the said aromatic component collection | recovery apparatus to the cooked rice after carrying out from the said chamber.

Images