JP6385098B2 - Method for producing flavor oil - Google Patents

Description

  The present invention relates to a method for producing a flavor oil having herbal flavor components.

  Plants such as herbs contain various aroma components, and aroma components extracted from plants are widely used as aroma oils, fragrances, cosmetics, and food additives. The method for removing aroma components from plants varies depending on the type of plant, the extraction site, and the use, and various extraction methods have been studied.

  For example, Patent Document 1 discloses a method for collecting aroma components by steam distillation. Patent Document 2 discloses a method for extracting aroma components by distillation under reduced pressure while crushing and stirring plants. Patent Document 3 discloses a method in which an aromatic component is extracted with alcohol, and then the alcohol is heated and evaporated to concentrate the aromatic component. Patent Document 4 discloses a method for extracting an aroma component using carbon dioxide in a supercritical state as an extractant. Patent Document 5 discloses an extraction method for reducing an unpleasant odor component by extracting a fragrance component with alcohol from a hop used for scenting beer and then esterifying a natural organic acid that is a source of blue odor or crab odor. Is disclosed. Patent Document 6 discloses a method for producing a flavor oil free from a raw odor by extracting a flavor component contained in fish buns with an aqueous alcohol solution containing salt.

JP 2002-356696 A JP 2012-62374 A JP 2002-220341 A JP-A-6-125707 JP 2007-39609 A JP 2003-180247 A

  However, the steam distillation method of Patent Document 1, the vacuum distillation method of Patent Document 2, the evaporation concentration method of Patent Document 3, and the supercritical fluid extraction method of Patent Document 4 require expensive equipment and the running cost required for the heating process. Therefore, it is not suitable in the field of providing a large amount of goods to consumers at a low price like daily foods.

  On the other hand, the method of extracting fragrance components by adding alcohol can keep the device price and running cost low, but if the fragrance becomes thinner than expected, or when extracting even unpleasant odor components There was a need to improve these issues.

  Accordingly, an object of the present invention is to provide a method for easily producing a flavor oil having a good flavor at low cost.

  In order to achieve the above object, the method for producing a flavor oil according to the present invention comprises an extraction step of extracting an herb with an aqueous alcohol solution to obtain an extract, and the extract, edible oil and fat, and an organic acid and / or salt are mixed. It includes an oil / fat mixing step, and an oil layer recovery step of recovering the oil layer by allowing the mixed solution to stand to separate the oil layer and the aqueous layer.

  In the method for producing flavor oil according to the present invention, it is preferable that the extract, the edible fat and oil, the organic acid and the salt are mixed in the fat and oil mixing step.

  In the method for producing a flavor oil of the present invention, in the oil and fat mixing step, the alcohol concentration of the aqueous alcohol solution is preferably 20 to 60% by volume.

  In the manufacturing method of the flavor oil of this invention, it is preferable to add 1-20 mass parts of said organic acids with respect to 100 mass parts of total amounts of the said extract and the said edible fat in the said oil-fat mixing process.

  In the method for producing flavor oil according to the present invention, it is preferable that 1 to 20 parts by mass of the salts are added to 100 parts by mass of the total amount of the extract and the edible oil and fat in the oil and fat mixing step.

  In the method for producing flavor oil of the present invention, in the oil and fat mixing step, after adding the oil and fat to the extract, the mixture is stirred and mixed for 2 to 20 hours at 10 to 50 ° C., and then the organic acid And / or salts are preferably added and further stirred and mixed for 1 to 20 hours.

  In the method for producing a flavor oil of the present invention, the herbs include anise hyssop, aloe, italian parsley, dog mint, egoma, olive, oregano, chamomile, cat mint, caraway, capers, coriander, watercress, safflower, saffron, Hawthorn, salamander, jittaris, perilla, jasmine, stevia, sage, dandelion, thyme, tarragon, chicory, leek, basil, hibiscus, parsley, heather, hyssop, funnel, mint, honeybee, marjoram, marigold, eucalyptus, raspberry, At least one or more kinds can be selected from lavender, lemongrass, lemon balm, laurel, rosemary, capers, rose, rosehip or a mixture thereof.

  In the method for producing a flavor oil of the present invention, the alcohol is preferably at least one selected from ethanol, propanol, butanol, isopropyl alcohol, or a mixture thereof.

  In the method for producing a flavor oil of the present invention, the organic acid is at least one selected from citric acid, malic acid, fumaric acid, acetic acid, succinic acid, gluconic acid, tartaric acid, lactic acid, or a mixture thereof. It is preferable.

  In the method for producing a flavor oil of the present invention, the salt is at least one selected from sodium chloride, potassium chloride, magnesium chloride, calcium chloride, phosphate, a salt of the organic acid described above, or a mixture thereof. It is preferable that

  ADVANTAGE OF THE INVENTION According to this invention, flavor oil with a sufficient flavor can be manufactured by a low-cost and simple method.

  The method for producing flavor oil of the present invention comprises an extraction step of extracting an herb with an aqueous alcohol solution to obtain an extract, an oil and fat mixing step of mixing the extract, edible fat and oil, and an organic acid and / or salts, and the mixing The liquid consists of an oil layer recovery step of separating the liquid into an oil layer and an aqueous layer and recovering the oil layer. This will be described in detail below.

  The herbs used in the present invention refer to plants having a flavor component. If it is such herbs, there is no particular limitation, for example, anise hyssop, aloe, Italian parsley, catnip, sesame, olives, oregano, chamomile, cat mint, caraway, capers, coriander, watercress, safflower, saffron, Hawthorn, salamander, jittaris, perilla, jasmine, stevia, sage, dandelion, thyme, tarragon, chicory, leek, basil, hibiscus, parsley, heather, hyssop, funnel, mint, honeybee, marjoram, marigold, eucalyptus, raspberry, One or more selected from lavender, lemongrass, lemon balm, laurel, rosemary, capers, rose, rose hips and the like can be used as a raw material.

In the present invention, the above herbs can be used in a raw, dry state or dry state. Considering the extraction efficiency, the herb is preferably in a dry state. The method of shredding and pulverizing herbs is not particularly limited, and a cutter mixer, a mill, a food processor, a mortar or the like can be used.
The alcohol concentration of the aqueous alcohol solution used in the present invention is preferably 20 to 60% by volume, and more preferably 25 to 35% by volume. When the alcohol concentration is lower than 20%, the extraction ability is lowered, and when the alcohol concentration is higher than 60% by volume, an alcohol odor is generated, which is not preferable. The alcohol is not particularly limited as long as it can be used for food production, but ethanol, propanol, butanol, and isopropyl alcohol are preferable, and ethanol is particularly preferable.

  The edible fat used in the present invention is not particularly limited as long as it is a liquid edible fat at 10 to 50 ° C., for example, rice salad oil, soybean oil, palm oil, corn oil, white squeezed oil, coconut oil, rapeseed oil, safflower Oil, sunflower oil, olive oil and the like can be used. In the present invention, those with less odor of fats and oils are preferable, and rice salad oil and soybean oil are particularly preferable.

  The organic acid used in the present invention is not particularly limited as long as it can be used for food production, but is selected from citric acid, malic acid, fumaric acid, acetic acid, succinic acid, gluconic acid, tartaric acid, lactic acid or a mixture thereof. One or more of them can be used. Of these, citric acid is particularly preferred. In this invention, although the addition amount of an organic acid changes with the kinds, it is preferable to add 1-20 mass parts with respect to 100 mass parts of total amounts of aqueous alcohol solution and edible fats, and adding 5-10 mass parts. Is more preferable. When the amount of the organic acid added is less than 1 part by mass, when the extract is allowed to stand and separate, the separation of the oil layer and the aqueous layer becomes poor and white turbidity, and the quality of the flavor oil decreases. Increasing the amount of organic acid added improves oil / water separation. At the same time, the flavor is easily transferred from the aqueous alcohol solution to the edible fat and oil, and a flavor oil having a good flavor is obtained. However, when the addition amount of the organic acid is more than 20 parts by mass, an unfavorable scent of the herb comes out, which is not preferable.

  The salts used in the present invention are not particularly limited as long as they can be used for food production, but sodium chloride, potassium chloride, magnesium chloride, calcium chloride, phosphates, salts of the organic acids described above, or mixtures thereof 1 or more types selected from can be used. Of these, sodium chloride is particularly preferable. In this invention, it is preferable to add 1-20 mass parts with respect to 100 mass parts of total amounts of alcohol aqueous solution and edible fats, and, as for the density | concentration of salt, adding 5-10 mass parts is more preferable. When the added amount of the salt is less than 1 part by mass, the flavor becomes difficult to move from the aqueous alcohol solution to the edible fat and oil, and the flavor of the flavor oil is lowered. Increasing the concentration of the salt increases the flavor of the flavor oil, but if the amount of the salt added exceeds 20 parts by mass, an unfavorable scent of the herb comes out, which is not preferable.

  In the present invention, when an edible oil / fat is added to the herbal alcohol extract and mixed with stirring, the organic acid or salt may be added alone, or both the organic acid and the salt may be added. When organic acids and salts are added together, a synergistic effect results in a rich flavor and greatly improves oil / water separation. When adding both an organic acid and a salt, the addition amount of the organic acid is preferably 1 to 20 parts by mass and the addition amount of the salt is 1 to 20 parts by mass with respect to 100 parts by mass of the total amount of the aqueous alcohol solution and the edible fat / oil. Is preferred. Among these, the addition amount of the organic acid is preferably 5 to 10 parts by mass, and the addition amount of the salts is particularly preferably 5 to 10 parts by mass. When organic acids and salts are added together, a combination of citric acid and sodium chloride is particularly preferred.

  In the present invention, a tank-type stirring tank can be used in the extraction process in which an alcohol aqueous solution is brought into contact with the herb. This tank-type stirring tank may be generally used in the food industry, and is not particularly limited. 10-50 degreeC is preferable and, as for the temperature which mixes and stirs herb and alcohol aqueous solution, 15-30 degreeC is more preferable. It is preferable to stir and mix under this temperature condition for 1 to 20 hours.

  In the present invention, a tank type agitation tank can also be used in the mixing step of the extract and edible fats and oils. This tank-type stirring tank may be generally used in the food industry, and is not particularly limited. 10-50 degreeC is preferable and, as for the temperature which mixes and stirs the said edible oil and fat, 15-30 degreeC is more preferable. It is preferable to stir and mix for 2 to 20 hours under this temperature condition. Moreover, it is preferable to add an organic acid and / or salts to the edible oil and fat and to mix and stir for 1 to 20 hours.

  In one Embodiment in this invention, the said extraction process and the said edible fat and oil mixing process can be continuously performed in the same stirring tank. In another embodiment of the present invention, the herb and the aqueous alcohol solution are mixed and stirred to obtain an extract, and then the extract can be isolated by filtration and contacted with edible fats and oils in another stirring tank. .

  Moreover, in this invention, the extract containing the said alcohol aqueous solution and edible fats and oils is isolate | separated into an oil layer and a water layer. Separation of the oil layer and the water layer can be performed by standing, but may be performed using a centrifuge.

  After separating into an oil layer and an aqueous layer, the flavor oil of the present invention can be produced by collecting the oil layer.

  The flavor oil obtained by the production method of the present invention has a fresh scent of herbs, for example, various uses for flavor enhancement such as flavoring of foods such as dressing, sauce, margarine, bread and seasonings. Can be suitably used. In addition to food, it can also be used in soaps, creams, lotions and the like.

<Example 1>
A flavor oil was produced by the following steps.
(Step 1): 9.0 g of herb original form (Laurel Time Rosemary) and 120.0 g of an aqueous ethanol solution having a volume concentration of 25% were put into a stirring tank, and stirred and mixed at 25 to 30 ° C. for 2 hours. .
(Step 2): 360.0 g (three times the amount of ethanol aqueous solution) of salad oil (rice salad oil) was added to the stirring tank, and the mixture was stirred and mixed at 25 to 30 ° C. for 2 hours.
(Step 3-1): 8 parts by mass of citric acid and 5 parts by mass of sodium chloride were added to 100 parts by mass of the ethanol aqueous solution and the salad oil, and the mixture was stirred and mixed for 15 hours.
(Step 4): The contents of the stirring tank were filtered to obtain an extract.
(Step 5): The extract was allowed to stand to separate an oil layer and an aqueous layer, and the oil layer was recovered to obtain a flavor oil.

In the following Reference Examples 2 and 3, and Examples 4 and 5, (Step 3-1) in Example 1 was changed to (Step 3-2) to (Step 3-5), respectively. Other steps were in accordance with the method of Example 1.

< Reference Example 2>
(Step 3-2): 5 parts by mass of sodium chloride was added to 100 parts by mass of the total amount of the aqueous ethanol solution and the salad oil, and the mixture was stirred and mixed for 15 hours.

< Reference Example 3>
(Step 3-3): 8 parts by mass of citric acid was added to 100 parts by mass of the total amount of the ethanol aqueous solution and the salad oil, and the mixture was stirred and mixed for 15 hours.

<Example 4>
(Step 3-4): 1 part by mass of citric acid and 1 part by mass of sodium chloride were added to 100 parts by mass of the ethanol aqueous solution and the salad oil, and the mixture was stirred and mixed for 15 hours.

<Example 5>
(Step 3-5): 20 parts by mass of citric acid and 20 parts by mass of sodium chloride were added to 100 parts by mass of the total amount of ethanol aqueous solution and salad oil, and the mixture was stirred and mixed for 15 hours.

<Comparative Example 1>
In Comparative Example 1, the extraction step using an aqueous ethanol solution was omitted. That is, 9.0 g of herb original form (Laurel, Time, Rosemary) and 360.0 g of salad oil (rice salad oil) are added to a stirring tank, and after stirring and mixing at 25-30 ° C. for 2 hours, 100 mass of salad oil To the part, 8 parts by mass of citric acid and 5 parts by mass of sodium chloride were added and further stirred and mixed for 15 hours. Finally, the contents of the stirring tank were filtered to obtain a flavor oil.

<Comparative example 2>
In Comparative Example 2, 8 parts by mass of citric acid and 5 parts by mass of sodium chloride were added to 120.0 g of a 25% by volume ethanol aqueous solution with respect to 100 parts by mass of the ethanol aqueous solution, and used for herbal extraction. Specifically, 9.0 g of herb original form (Laurel Time Rosemary) and 360.0 g of salad oil (rice salad oil) were added to the ethanol aqueous solution containing the above citric acid and sodium chloride in a stirring tank, and the temperature was 25-30 ° C. After stirring for 17 hours, the contents of the stirring tank were filtered to obtain an extract. Finally, the extract was allowed to stand to separate an oil layer and an aqueous layer, and the oil layer was recovered to obtain a flavor oil.

<Comparative Example 3>
In Comparative Example 3, no citric acid and sodium chloride were added. That is, 9.0 g of herb original form (Laurel Time Rosemary) and 120.0 g of an aqueous ethanol solution are added to a stirring tank, and after stirring and mixing at 25 to 30 ° C. for 2 hours, salad oil (rice salad oil) 360 0.0 g was added and further stirred and mixed for 17 hours. Next, the contents of the stirring tank were filtered to obtain an extract. Finally, the extract was allowed to stand to separate an oil layer and an aqueous layer, and the oil layer was recovered to obtain a flavor oil.

The flavor oils prepared in Example 1 , Reference Examples 2, 3, Example 4, 5, and Comparative Examples 1 to 3 were evaluated according to the following items and evaluation criteria.

[fragrance]
Four inspectors judged the scent of the flavor oil directly.

    (Double-circle): A titer is strong and a fresh fragrance is very strong.

    ○: Strong titer and fresh scent.

    (Triangle | delta): Although a titer is strong, a fresh fragrance is weak.

    X: A titer is weak and there is no fresh fragrance.

[Separability]
Four inspectors judged the turbidity of the flavor oil visually.

    A: Oil-water separation is very good.

    ○: Oil-water separation is good.

    (Triangle | delta): Oil-water separation is a little bad and it is a little muddy.

    X: Oil-water separation is poor and cloudy.

  The results are summarized in Tables 1 and 2.

  As shown in Table 1 above, using an aqueous ethanol solution for extraction, adding citric acid and sodium chloride after adding salad oil, according to Example 1, the oil-water separation property is very good, the titer is strong, A flavor oil having a fresh herbal scent was obtained.

  However, in Comparative Example 1, in which an aqueous ethanol solution was not used for extraction and citric acid and sodium chloride were added after addition of salad oil, the titer was weak and a fresh fragrance could not be obtained.

  Moreover, the aqueous solution containing citric acid and sodium chloride was used for the extraction, and citric acid and sodium chloride were not added after the salad oil was added. Was weak.

  Moreover, the ethanol aqueous solution was used for extraction, and after adding salad oil, citric acid and sodium chloride were not added, Comparative Example 3 was poor in oil / water separation and white turbidity, and the fresh aroma of herbs was weak.

Table 2 above shows the evaluation results obtained by changing the amounts of citric acid and sodium chloride of Example 1 , Reference Examples 2, 3, and Examples 4 and 5.

In Reference Example 2 in which sodium chloride was added alone, the fresh fragrance was weak, and in Reference Example 3 in which citric acid was added alone, a fresh scent was obtained, but Example 1 in which both citric acid and sodium chloride were added. It was weaker than Further, in Reference Example 2 in which sodium chloride was added alone, oil-water separation was not so good and it was slightly cloudy.

  In Example 4 where the addition amounts of citric acid and sodium chloride were both 1 part by mass, a fresh scent was obtained, but the oil-water separation was not so good and it was somewhat cloudy.

  In Example 5, in which the addition amounts of citric acid and sodium chloride were both 20 parts by mass, oil-water separability was very good, and a flavor oil having a herbal scent equivalent to Example 1 was obtained.

Claims (9)

  Extracting the herb with an aqueous alcohol solution to obtain an extract, separating the extract, edible oils and fats, organic acids and salts, and separating the mixture into an oil layer and an aqueous layer, A method for producing flavor oil, comprising an oil layer recovery step of recovering an oil layer.   The said alcohol aqueous solution is a manufacturing method of the flavor oil of Claim 1 whose alcohol concentration is 20-60 volume%.   The manufacturing method of the flavor oil of Claim 1 or 2 which adds the said organic acid 1-20 mass parts with respect to 100 mass parts of total amounts of the said extract and the said edible fat in the said oil-fat mixing process.   The flavor oil according to any one of claims 1 to 3, wherein 1 to 20 parts by mass of the salt is added to 100 parts by mass of the total amount of the extract and the edible oil and fat in the oil and fat mixing step. Manufacturing method. In the oil and fat mixing step, after adding the oil and fat to the extract, the mixture is stirred and mixed at 10 to 50 ° C. for 2 to 20 hours, and then the organic acid and salts are added. The manufacturing method of the flavor oil of any one of Claims 1-4 which stir-mix for time.   The herb is anise hyssop, aloe, italian parsley, dog mint, egoma, olive, oregano, chamomile, cat mint, caraway, capers, coriander, watercress, safflower, saffron, hawthorn, salamander, diquitaris, perilla, jasmine, Stevia, sage, dandelion, thyme, tarragon, chicory, leek, basil, hibiscus, parsley, heath, hyssop, funnel, mint, honeybee, marjoram, marigold, eucalyptus, raspberry, lavender, lemongrass, lemon balm, laurel, rosemary The method for producing a flavor oil according to any one of claims 1 to 5, wherein the flavor oil is at least one selected from the group consisting of capers, roses, rose hips, and mixtures thereof.   The method for producing a flavor oil according to any one of claims 1 to 6, wherein the alcohol is at least one selected from ethanol, propanol, butanol, isopropyl alcohol, or a mixture thereof.   8. The organic acid according to claim 1, wherein the organic acid is at least one selected from citric acid, malic acid, fumaric acid, acetic acid, succinic acid, gluconic acid, tartaric acid, lactic acid, or a mixture thereof. The manufacturing method of the flavor oil as described in any one of. The said salt is at least 1 sort (s) chosen from sodium chloride, potassium chloride, magnesium chloride, calcium chloride, a phosphate, the salt of the said organic acid, or these mixtures, The any one of Claims 1-8. The manufacturing method of the flavor oil as described in 2.