JP2005058115A - Flavor condiment and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide flavor condiments obtained by using a safe and inexpensive natural product, capable of enhancing the flavor of almost all foods, and capable of contributing to prevention of geriatric diseases and the like, and health maintenance; and to provide a method for producing the flavor condiments. <P>SOLUTION: The flavor condiments comprise one or more kinds of olive essences selected from a fruit essence obtained by salting and fermenting a fruit of the olive, and desalting, pulverizing and extracting the fermented product, a stem essence obtained by boiling down and extracting a stem of the olive, a leaf essence obtained by drying and powdering the leaf of the olive, and boiling down, squeezing and extracting the powdered leaf, and a leaf essence obtained by drying and powdering the leaf of the olive. The method for producing the flavor condiments comprises spraying the olive essence in a chamber at high temperature, and mixing and drying the olive essence with a powdery dextrin and/or powdery amylaceous material or the like gushed in the chamber by colliding them. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a flavor seasoning and a method for producing the same.

  As the seasoning, there is a kokusai seasoning and a flavor seasoning disclosed in Patent Document 1, which are intended to compensate for a lack of taste of food materials by giving the food a complex taste and width, that is, “atsumi” and “koku”. . This flavor seasoning is generally mixed with salt, sugar, umami seasoning, amino acids, etc. in some of the basic stock materials such as bonito, boiled dried, dashi kelp, shiitake mushroom, etc. Foods and beverages seasoned with, have the disadvantages that the umami is simple, blurred and lacks in flavor as compared with those seasoned with natural extracts or basic soup.

Japanese Patent No. 3371523

Therefore, the present inventor has paid attention to olive fruits, stems, and leaves, which are cheaper than natural extracts such as animal meat extracts, chicken extracts, seafood extracts, vegetable extracts, and basic stock materials. Olive leaves have been said to have anti-acid and anti-bacterial effects, but it has been confirmed that 20 types of amino acids important to the human body are contained. In addition, it is said that amino acids are effective for hypertension, hyperlipidemia, diabetes, liver disease and the like.
The human body is composed of proteins, lipids, minerals, and saccharides except for 60% of water, and it is said that the protein in these is 16 to 20%. Nine of the 20 types of amino acids are essential amino acids that cannot be synthesized in the body, and it is indispensable to take them by meals or other methods. It is said that the amount of protein supplemented from other than meals is 32 to 100 g. It plays many roles in hormones, physiological substances, neurotransmitters, immune antibodies, and nucleic acid materials that are the center of gene information transmission.

Protein is used as an energy source together with glycogen and fat. Of the 20 amino acids, the simplest structure is the non-essential amino acid glycine, with one hydrogen attached to the side chain. Valine, leucine, and isoleucine are called branched chain amino acids because their side chains are branched. Even in skeletal muscle, valine, leucine, isoleucine, alanine, aspartic acid, and glutamic acid are metabolized. These amino acids are utilized in the liver as substrates for gluconeogenesis. Glucose produced in the liver is sent to the body again by blood and used as an energy source and a source of glycogen. During exercise, it is decomposed one after another by the branched-chain keto acid dehydrogenase in the muscle and used as an energy source. Ingesting amino acids before exercise improves endurance and physical strength.
Amino acids improve nutritional status. Improve immunity. Reduce central fatigue and maintain and improve athletic ability. Prevent muscle fatigue and speed recovery. Inhibits the breakdown of body proteins. Improve hematopoiesis. Useful for increasing muscle strength and muscle mass.
When a human is in an unconscious coma, an amino acid infusion containing a branched chain amino acid can be administered intravenously to wake up from the coma.

Arginine promotes the secretion of growth hormone and insulin and promotes the production of nitric oxide, dilates blood vessels, improves blood circulation, and improves the nitrogen balance in the body. Arginine has the effect of producing nitric oxide in vascular endothelial cells. Nitric oxide is the most effective in blood vessel relaxation and is thought to improve the circulation of blood flow throughout the body. The effect of preventing arteriosclerosis and vascular injury is also expected.
Glutamic acid is the most important amino acid in the human body, and 60% of the amino acid group is occupied by glutamic acid. The intestinal tract regulates the production of glycol glycogen that suppresses the degradation of immunity and suppresses the degradation of body proteins. It becomes an energy source for mucous membranes and improves immunity. It also suppresses acidosis. After exercise, glutamate is released by muscle proteolysis. Ingestion of glutamic acid after exercise suppresses acidosis and also prevents muscle protein degradation.
Arginine and glutamine are effective in promoting and strengthening the synthesis of bones, tendons and human tissues. Ingestion of amino acids is thought to improve basic physical fitness. Amino acids are used as a material for muscle and tissue, are also a source of energy, and are the best nutritional food for basic nutrition for infants and the elderly.

A pressure ulcer is a condition in which the skin is compressed and the blood flow in that part is poor, and the skin tissue is dead. Mild cases remain in the erosion of the skin surface, but when they become severe, they form skin ulcers from the subcutaneous tissue to the bones and ligaments, making them very difficult to heal.
Proteins (amino acids) are the main component of skin and subcutaneous tissue. It is thought that pressure ulcers will improve if amino acids are continuously consumed in large quantities. In order to clean the skin tissue (skin), lysine, proline and glycine necessary for amino acid synthesis may be ingested, and sufficient amino acids may be ingested comprehensively. Among amino acids, the branched chain amino acids of valine, leucine, and isoleucine and arginine, glutamine, methionine, etc. are recognized to have an effect of improving liver function, and prevent or improve fatty liver and alcohol hepatitis. In particular, methionine and glutamine are particularly effective.
Amino acids have no side effects, enhance other functions of the body, and can be expected to improve basic physical fitness.

There are two types of diabetes: a type that develops due to a congenitally low amount of insulin secretion, and a type that develops because the insulin sensitivity of cells decreases due to obesity or the like.
A hormone called insulin secreted by the pancreas serves to control the entry of glucose in the blood into cells. The grape wing is broken down by mitochondria in the cell to produce energy. For this reason, if insulin does not work well, glucose cannot enter the cell, resulting in diabetes.
Amino acids are also effective in improving diabetes. Among them, amino acids such as arginine, alanine, asparagine and leucine have a function of promoting insulin secretion. In addition, glutamine has been reported to increase the insulin sensitivity of cells.
Amino acids exert excellent effects on symptoms peculiar to women such as anemia, irregular menstruation and anxiety complaints in menopause. Ingestion of amino acids promotes the production of red blood cells and hemoglobin, improves physical condition, gives rise to appetite, and intake of olive iron content leads to improvement of anemia. By improving blood flow, oxygen can spread throughout the whole body and the process of becoming healthy can be seen.
Amino acids are the smallest unit of protein and do not need to be digested. Immediately absorbed by the body immediately after exercise, it can reach each organ, organ, and muscle within a short time, enhancing the ability to regenerate and repair tissues and functions.
Amino acids have various pharmacological effects for each type, which has been clarified through many years of research and clinical practice in the medical field, enhancing immunity, preventing anemia through hematopoiesis, improving internal functions, and reducing stress Various effects such as strengthening are considered to be brought about by the pharmacological action of amino acids.

  The problem to be solved is, first of all, a safe and inexpensive natural material that can be used to improve the flavor of almost all foods, and that it can contribute to the prevention of adult diseases and others and to the maintenance of health. Second, a flavor seasoning rich in the ability to retain scent components, Third, a flavor seasoning that absorbs well and has no bitterness, and Fourth, the flavor described above A method for producing a flavor seasoning that can reliably produce a seasoning in the form of a powder or granule according to its characteristics. Fifth, a flavor that enables the aforementioned flavor seasoning to be reliably produced in the form of a tablet as its characteristics. It is in providing the manufacturing method of a seasoning.

The flavor seasoning of the present invention is characterized by having the following configuration in order to achieve the above-described problems.
1. The olive extract is fermented by salting the olive fruit, and then the fruit extract is extracted by salting, squeezing and squeezing, the stem extract squeezed and extracted by squeezing the olive stalk, and the olive leaf is dried and powdered The leaf extract is squeezed and squeezed and extracted, the leaf extract squeezed and squeezed and extracted from the olive leaf, and one or more olive extracts of the olive leaf dried and powdered. It is characterized by that.
2. The fruit extract described in 1 is obtained by soaking olive fruit in salt water having a salt content of 8 to 12%, placing it in a cool dark place for about 3 to 6 months and then fermenting the salt with cold water until the salt content is 1% or less. Crushed, squeezed and extracted,
The stem extract consists of the olive stalk boiled in 10 times the weight ratio of water and boiled until the water is 3 to 5 times the weight ratio.
The leaf extract is dried until the water content of the olive leaf is 3.5 to 10% and ground with a stone mill, then the powdered leaf is boiled in 10 times weight ratio of water, Simmered until the weight ratio is 1 to 5 times, or the olive leaf is dried until the water content becomes 3.5 to 10% and crushed into powder by a pulverizer. Boiled leaves with 10 times weight ratio of water and boiled and extracted until water has a weight ratio of 1 to 5 times, or olive leaves with water ratio of 3.5 to 10% It consists of 1 type or 2 types or more of what was dried until it grinded with a stone mill.
3. It consists of the olive extract of said 1 or 2, dextrin and / or starchy material, etc.
4). The leaf extract according to any one of 1 to 3 is 80 to 200 mesh.

And in order to achieve an above-described subject, the manufacturing method of the flavor seasoning of this invention set it as the following structures.
5). By soaking olives in salt water with a salt content of 8-12%, placing them in a cool dark place for about 3-6 months and fermenting them, desalting with cold water until the salt content is less than 1%, crushing and squeezing , Real extract extraction process to extract the real extract,
Stem extract extraction step of extracting the stem extract by boiling the olive stem in 10 times weight ratio of water and boiling until the water has a weight ratio of 3-5 times,
The olive leaf is dried until the water content becomes 3.5 to 10%, ground into a powder with a stone mortar, then boiled in 10 times weight ratio of water, and the water is 1-5. Leaf extract extraction process to extract leaf extract by boiling until double weight ratio,
The olive leaf is dried until the water content becomes 3.5 to 10%, crushed into a powder by a pulverizer, and then the powdered leaf is boiled in 10 times weight ratio of water. A leaf extract extraction process for extracting the leaf extract by simmering until a weight ratio of 5 times,
A leaf extract extraction process in which olive leaves are dried to a water content of 3.5 to 10% and ground with a stone mill to extract the leaf extract;
Powdered dextrin sprayed into a high temperature mixing chamber by spraying the olive extract composed of one or more of the above-described liquid fruit extract, stem extract, and leaf extract obtained by the above process. And / or a powdery starchy material or the like is made to collide and dry by collision to produce.
6). By soaking olives in salt water with a salt content of 8-12%, placing them in a cool dark place for about 3-6 months and fermenting them, desalting with cold water until the salt content is less than 1%, crushing and squeezing , Real extract extraction process to extract the real extract,
Stem extract extraction step of extracting the stem extract by boiling the olive stem in 10 times weight ratio of water and boiling until the water has a weight ratio of 3-5 times,
The olive leaf is dried until the water content becomes 3.5 to 10%, ground into a powder with a stone mortar, then boiled in 10 times weight ratio of water, and the water is 1-5. Leaf extract extraction process to extract leaf extract by boiling until double weight ratio,
The olive leaf is dried until the water content becomes 3.5 to 10%, crushed into a powder by a pulverizer, and then the powdered leaf is boiled in 10 times weight ratio of water. A leaf extract extraction process for extracting the leaf extract by simmering until a weight ratio of 5 times,
A leaf extract extraction process in which olive leaves are dried to a water content of 3.5 to 10% and ground with a stone mill to extract the leaf extract;
The olive extract comprising one or more of the above-described liquid fruit extract, stem extract, and leaf extract obtained by the above process is sprayed into a high temperature granulation chamber in a fluid granulation apparatus, The present invention is characterized in that the powdered dextrin and / or powdered starch material to be ejected are collided to be mixed and dried.

A. According to the first and second aspects, almost all foods can be made tasty while using a safe and inexpensive natural material, and can contribute to prevention of adult diseases and the like and health maintenance.
B. According to claim 3, it is further rich in the ability to retain the scent component, and the flavor can be emphasized.
C. Further, according to claim 4, the absorption is good and there is no bitterness.
D. According to the fifth aspect, the above-described flavor seasoning can be reliably produced in the form of powder or granule according to the characteristics.
E. According to the sixth aspect, the above-described flavor seasoning can be reliably produced in the tablet shape as characterized.

The flavor seasoning consists of one or more olive extracts of fruit extract, stem extract and leaf extract, and may be liquid, powder, granule or tablet, and at least use leaf extract It may be composed of olive extract. Moreover, you may make a flavor seasoning contain 1 type (s) or 2 or more types of dextrin, starchy material, chitosan, vitamins, and other additives.
The fruit extract is soaked in 8-12% salt water and then placed in a cool dark place for about 3-6 months to ferment, and then salted with cold water until the salt content is 1% or less. It is crushed with a mixer and extracted with a squeezing machine.
Stem extract was washed 5-10mm thick and 10-15cm long olive stalk, then boiled in 10 times weight ratio of water until water became 3-5 times weight ratio Boiled and extracted.
For the leaf extract, the washed olive leaves are dried to a water content of 3.5 to 10%, ground in a stone mill and then boiled in 10 times weight ratio of water. , Boiled and extracted until the water has a weight ratio of 1 to 5 times, or dried olive leaves until the water ratio becomes 3.5 to 10%, and crushed into powder with a crusher Thereafter, the powdered leaves are boiled in water having a weight ratio of 10 times, and boiled and extracted until the water has a weight ratio of 1 to 5 times, or washed olive leaves have a water ratio of 3. It is dried until it becomes 5 to 10%, and becomes one or more kinds of those extracted by grinding into a powder with a stone mill. Grinding olive leaves with a millstone is performed under operating conditions in which the millstone rotates 12-18 times per minute. As a result, there is no burning of leaves, the amino acids are not destroyed, and the flavor unique to olive leaves is maintained. The leaf powder crushed with a stone mill, when magnified with a microscope, exhibited a state in which fine particles were coated around a large powder. The leaf extract of 80-200 mesh is desirably 80-150 mesh, digestion absorption becomes worse when less than 80 mesh, and “bitterness” appears when it is smaller than 150 mesh.
Dextrin, starch material, chitosan, vitamins and other additives are not limited and include known ones. For example, dextrin is all about tapioca and other starches.

And in the manufacturing method of a flavor seasoning, it manufactures through the following processes.
By soaking olives in salt water with a salt content of 8-12%, placing them in a cool dark place for about 3-6 months and fermenting them, desalting with cold water until the salt content is less than 1%, crushing and squeezing The real extract extraction process which extracts a real extract.
Stem extract extraction step of extracting the stem extract by boiling the olive stem in 10 times weight ratio of water, squeezing and squeezing until the water has a weight ratio of 3-5 times.
The olive leaf is dried until the water content becomes 3.5 to 10%, ground into a powder with a stone mortar, then boiled in 10 times weight ratio of water, and the water is 1-5. Leaf extract extraction process to extract leaf extract by boiling until double weight ratio,
The olive leaf is dried until the water content becomes 3.5 to 10%, crushed into a powder by a pulverizer, and then the powdered leaf is boiled in 10 times weight ratio of water. A leaf extract extraction process for extracting the leaf extract by simmering until a weight ratio of 5 times,
A leaf extract extraction process in which olive leaves are dried to a water content of 3.5 to 10% and ground with a stone mill to extract the leaf extract;
The olive extract comprising one or more of the above-described liquid fruit extract, stem extract, and leaf extract obtained by the above process is sprayed into a high-temperature mixing chamber or a high-temperature granulating chamber in a fluid granulator, and this olive A molding process in which powdered dextrin and / or powdered starchy material and the like ejected into the same chamber as the extract are mixed and dried by collision.

The flavor seasoning is in the form of a powder consisting of an olive extract made from leaf extract.
This flavor seasoning is manufactured through the following steps.
A 120-mesh leaf extract obtained through the above-described leaf extract extraction step, which is ground and boiled with a stone mill, is produced in the form of a powder as an olive extract.

The flavor seasoning is in the form of granules composed of 25% by weight of olive extract made of leaf extract and 75% by weight of dextrin (tapioca).
This flavor seasoning is manufactured through the following steps.
The olive extract and powdery dextrin made from 120-mesh leaf extract obtained through the leaf extract extraction process, which is ground and boiled with a stone mill, are sprayed into a high-temperature mixing chamber, and the leaf extract and powdered dextrin are sprayed in the mixing chamber. It is manufactured in the form of granules by mixing and drying by impact.

The flavor seasoning is in the form of granules comprising 20% by weight of olive extract made of leaf extract, 70% by weight of dextrin (tapioca) and 10% by weight of starchy material.
This flavor seasoning is manufactured through the following steps.
The olive extract, powdered dextrin, and powdered starch material made of 120 mesh leaf extract obtained through the leaf extract extraction process, which is ground and boiled with a stone mill, are sprayed into a high temperature mixing chamber, and the leaves are mixed in the mixing chamber. The extract, powdered dextrin, and powdered starch material are mixed together by colliding and dried to produce granules.

The flavor seasoning is in the form of a tablet consisting of 30-80% by weight of olive extract made of leaf extract, 60-10% by weight of chitosan, and 10% by weight of connecting components (5% by weight of crystalline cellulose, 5% by weight of sucrose fatty acid ester). It is expected that the immunity will be improved by the synergistic effect of the acidity of the leaf extract and chitosan.
This flavor seasoning is manufactured through the following steps.
The olive extract, chitosan and tie components made from the 120-mesh leaf extract obtained through the leaf extract extraction process, which is ground and boiled with a stone mill, are sprayed into a high-temperature mixing chamber, and the leaf extract and chitosan are ligated in this mixing chamber. The components are mixed by colliding, dried, and compressed into tablets.

  Next, while showing one example of use about the flavor seasoning of this invention in Examples 5-7, usage and an effect are illustrated in FIG.

Chestnut steamed mutton is 35-40 parts by weight of red bean cake, 18-20 parts by weight of sugar, 17-20 parts by weight of maltose syrup, 15-20 parts by weight of chestnut, 9.5-15 parts by weight of flour, and 0.2-0 of salt. 0.5 parts by weight, 5.2 to 7.0 parts by weight of water, and 0.5 to 2.0 parts by weight of the flavor seasoning of Example 1 or 2 were put into a mixer and kneaded for 15 to 20 minutes. Into mold and fill. Next, after steaming at 98-100 ° C. for 50-70 minutes with a steamer, it is placed in a cooler and cooled at 15 ° C. for 15-20 hours. After that, it is cut into a predetermined amount by a cutting machine, and vacuum packed using a packaging machine in which nylon and polyethylene are bonded together.
After that, the presence or absence of metal is inspected with a metal detector, and the amount is checked. Then, it is cooled for 30 to 40 minutes in cooling water at 0 ° C., and when it is cooled, it is dried with a drier to remove moisture on the surface, and finally a manufacturing date seal etc. is attached and stored in a box.

The dumpling is mixed with 44-46 parts by weight of super fresh powder, 3-5 parts by weight of Treha, 20-29 parts by weight of water, 0.2-0.3 parts by weight of Carkeep, and 0.5-0.66 parts by weight of leaf extract. Then, put into a steaming machine, stir and steam for 24-30 minutes. Further, 18 to 21 parts by weight of granulated sugar is added and mixed, and after cooling for 20 to 25 minutes, 1.5 to 11 parts by weight of enzyme is added and mixed.
After that, the dough is taken out, molded with a dumpling machine, wrapped, inspected for metal with a metal detector, frozen at -20 to 30 ° C, stored in a box.

The koji mixes 40 to 44 parts by weight of koji powder, 15 to 17.6 parts by weight of water, 0.2 to 0.3 parts by weight of kalkee, and 1 to 1.3 parts by weight of leaf extract and puts into a steamer. Stir and distill and knead for 20-24 minutes. Next, the dough is taken out, divided and molded with a molding machine, ball-bumped, and refrigerated stock.
When packaging, oxygen scavenger is enclosed and packaged.

The usage example of the flavor seasoning of this invention is shown.

Claims (6)

  The olive extract is fermented by salting the olive fruit, and then the fruit extract is extracted by salting, squeezing and squeezing, the stem extract squeezed and extracted by squeezing the olive stalk, and the olive leaf is dried and powdered The leaf extract is squeezed and squeezed and extracted, the leaf extract squeezed and squeezed and extracted from the olive leaf, and one or more olive extracts of the olive leaf dried and powdered. A flavor seasoning characterized by that. The fruit extract is soaked in 8-12% salt water and fermented in a dark place for about 3-6 months, then salted with cold water until the salt content is 1% or less, and crushed. It consists of a squeezed extraction,
The stem extract consists of the olive stalk boiled in 10 times the weight ratio of water and boiled until the water is 3 to 5 times the weight ratio.
The leaf extract is dried until the water content of the olive leaf is 3.5 to 10% and ground with a stone mill, then the powdered leaf is boiled in 10 times weight ratio of water, Simmered until the weight ratio is 1 to 5 times, or the olive leaf is dried until the water content becomes 3.5 to 10% and crushed into powder by a pulverizer. Boiled leaves with 10 times weight ratio of water and boiled and extracted until water has a weight ratio of 1 to 5 times, or olive leaves with water ratio of 3.5 to 10% The flavor seasoning according to claim 1, wherein the flavor seasoning is composed of one or more of those dried to a mill and ground into a powder.   3. The flavor seasoning according to claim 1 or 2, comprising an olive extract and dextrin and / or starch material.   The flavor seasoning according to any one of claims 1 to 3, wherein the leaf extract is 80 to 200 mesh. By soaking olives in salt water with a salt content of 8-12%, placing them in a cool dark place for about 3-6 months and fermenting them, desalting with cold water until the salt content is less than 1%, crushing and squeezing , Real extract extraction process to extract the real extract,
Stem extract extraction step of extracting the stem extract by boiling the olive stem in 10 times weight ratio of water and boiling until the water has a weight ratio of 3-5 times,
The olive leaf is dried until the water content becomes 3.5 to 10%, ground into a powder with a stone mortar, then boiled in 10 times weight ratio of water, and the water is 1-5. Leaf extract extraction process to extract leaf extract by boiling until double weight ratio,
The olive leaf is dried until the water content becomes 3.5 to 10%, crushed into a powder by a pulverizer, and then the powdered leaf is boiled in 10 times weight ratio of water. A leaf extract extraction process for extracting the leaf extract by simmering until a weight ratio of 5 times,
A leaf extract extraction process in which olive leaves are dried to a water content of 3.5 to 10% and ground with a stone mill to extract the leaf extract;
Powdered dextrin sprayed into a high temperature mixing chamber by spraying the olive extract composed of one or more of the above-described liquid fruit extract, stem extract, and leaf extract obtained by the above process. A method for producing a flavor seasoning characterized in that it is produced by mixing and drying by colliding powdery starch material and the like. By soaking olives in salt water with a salt content of 8-12%, placing them in a cool dark place for about 3-6 months and fermenting them, desalting with cold water until the salt content is less than 1%, crushing and squeezing , Real extract extraction process to extract the real extract,
Stem extract extraction step of extracting the stem extract by boiling the olive stem in 10 times weight ratio of water and boiling until the water has a weight ratio of 3-5 times,
The olive leaf is dried until the water content becomes 3.5 to 10%, ground into a powder with a stone mortar, then boiled in 10 times weight ratio of water, and the water is 1-5. Leaf extract extraction process to extract leaf extract by boiling until double weight ratio,
The olive leaf is dried until the water content becomes 3.5 to 10%, crushed into a powder by a pulverizer, and then the powdered leaf is boiled in 10 times weight ratio of water. A leaf extract extraction process for extracting the leaf extract by simmering until a weight ratio of 5 times,
A leaf extract extraction process in which olive leaves are dried to a water content of 3.5 to 10% and ground with a stone mill to extract the leaf extract;
The olive extract comprising one or more of the above-described liquid fruit extract, stem extract, and leaf extract obtained by the above process is sprayed into a high temperature granulation chamber in a fluid granulation apparatus, A method for producing a flavor seasoning, characterized in that the powdered dextrin and / or powdered starch material to be ejected are mixed and dried by colliding them.

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