JPH0653049B2 - Method for producing aroma component precursor for food and drink - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to dimethyl-β-propiotetin (hereinafter referred to as “precursor” which is a precursor of dimethyl sulfide (hereinafter abbreviated as DMS) which is important as an aroma component of food and drink. , DM-β-PT) is produced from seaweed containing the DM-β-PT.

[Conventional technology]

DMS is a volatile substance found in the aroma components of many foods, and due to its unique aroma characteristics and low threshold value, heating odor in Wenshu mandarin oranges (Agricultural Vol. 50, p. 113 (197).
6)], and in sake, the smell of old rice [Fermentation Engineering Volume 57, 14]
Page 8 (1979)] is not preferred as the main component. On the other hand, on the other hand, as reported by the report that there is a correlation between the DMS content and the quality of seaweed [Nissui Journal, Vol. 41, p. 481 (1975)], DMS means seaweed, crustaceans or cooked meat. It is known to be an important component that characterizes the scent of and is widely used in commercial fragrance preparations. However, since DMS is extremely volatile (boiling point 36.2 ° C) and hydrophobic, it is difficult to efficiently extract it from a natural product, and it is currently industrially used for chemical synthesis. It is a product. However, the consumer-oriented product and the natural product-oriented product are not exceptions for foods and drinks in general and for flavors. Therefore, there is a strong demand for DMS derived from natural products in the foods and drinks and fragrance industry.

In the natural world, marine products such as seaweeds (particularly green algae) and marine floating organisms, or land-based higher plants such as tomatoes, potatoes, corn, mandarin oranges, and green tea are known to contain DMS. The generation mechanism is also clear. That is, in marine products, the DMS precursor DM-β-PT is enzymatically or non-enzymatically decomposed (at room temperature under basic conditions) to produce DMS [Nissui, Vol. 51, p. 1145 ( 1985)
other〕. On the other hand, in land higher plants, the main substance of the precursor of DMS is S-methylmethioninesulfonium (hereinafter abbreviated as MMS), which decomposes by heating to produce DMS [Agricultural Vol. 52, p. 281 (1978). other〕. By the way, in order to obtain a highly volatile DMS at a high concentration, first, a nonvolatile DMS precursor is purified and extracted in a concentrated form, and then it is appropriately converted into DMS by some method. , But seafood DM-β
-When comparing the PT content with the MMS content of land higher plants, the former is more than 10 times as large {eg DM of Aonori-
β-PT amount of 450 ppm [Nissui Journal Vol. 51, p. 1145 (1985)], MMS amount of tomato 16-35 ppm (Journal of Agricultural and Food Chemistry (J. Agri & Food Chem.) Vol. 14) , 24th
7 (1966)]}, it is considered that DM-β-PT is suitable for industrially extracting and utilizing the precursor of DMS. In particular, seaweed is a preferable extraction raw material because it has a high DM-β-PT content, is relatively inexpensive, and is available in large quantities.

Conventionally, there is no example in which DM-β-PT is extracted from a natural product on an industrial scale, but experimentally, seaweed [Nissui Journal, Vol. 41,
P. 481 (1975)], seaweed [ibid., Vol. 51, p. 1145 (1985)], or krill [ibid.
Vol. 43, p. 1209 (1977)]. However, all of these use a perchloric acid solution as an extraction solvent, and there are many problems in terms of safety when applied directly to foods and drinks.

[Problems to be solved by the invention]

As mentioned above, DMS is a characteristic aroma of many foods such as seaweed and crustaceans, and is widely used in food flavors. At present, DMS is used as an aroma component of foods. In that case, only chemically synthesized products can be used, and the development of DMS derived from natural products has become a major issue in the food flavoring industry.

The present invention has been made in view of the current state of the art, and an object thereof is to safely and efficiently produce DM-β-PT as a precursor thereof so that natural DMS can be used for foods and drinks. To provide a way to do.

[Means for solving problems]

Briefly describing the present invention, the present invention relates to a method for producing DM-β-PT, which is a precursor of DMS, by extracting it from seaweed. An abbreviation) DM-β-PT-containing seaweed in which at least a part of its activity is inactivated is extracted with an aqueous solvent that can be used for foods and drinks.

Hereinafter, the present invention will be specifically described.

First, the DM-β-PT-containing seaweed used in the present invention may be of any type as long as it does not cause a safety problem.
From the high M-β-PT content, green algae such as Aonori, Ulva and Aegusa, red algae such as Amanori and Ogonori are particularly suitable raw materials.

Prior to the extraction of DM-β-PT from seaweed, at least part of the DMPT dethiomethylase activity in seaweed is inactivated. The method is not particularly limited, but heat treatment, alcohol treatment and the like are suitable from the viewpoint of safety as a food material.
For example, heating and drying the raw material is one of the preferred methods because it makes it possible to easily perform a pulverization process for improving the extraction rate in the subsequent extraction step. In this way, the enzyme DMPT that produces DMS from DM-β-PT
When the activity of dethiomethylase is suppressed, it is possible to prevent DM-β-PT from being decomposed and volatilized as DMS during the following extraction step, that is, a decrease in the yield of DM-β-PT. . Further, it is not necessary to suppress the action of the enzyme by using perchloric acid or the like at the time of extraction, and it is possible to use a safe and simple aqueous solvent as the extraction solvent.

Next, when extracting DM-β-PT from seaweed having suppressed DMPT dethiomethylase activity, an appropriate amount of an aqueous solvent usable for food and drink is added to the seaweed, and stirring is performed as necessary. Leave it for a while. Since DM-β-PT is extremely easily extracted, extraction time of several minutes to 1 hour is sufficient. It is also possible to pack the extraction raw material in a column and continuously supply an extraction solvent for extraction. No particular attention is paid to the temperature during extraction. Although water is the simplest and most representative aqueous solvent, as shown in Table 1 as an experimental example, DM from dried sea lettuce is used as an example.
Looking at the extraction rate of -β-PT, water, hydrous alcohol,
It does not make a big difference whichever acid is used, and it is possible to use an aqueous solvent that can be used for foods and drinks other than water as the extraction solvent depending on the purpose.

In the present specification, the aqueous solvent that can be used for food and drink,
It means an aqueous solvent that is safe to use in foods and drinks, and includes, for example, an aqueous solvent containing those described in the "Fourth Edition Food Additives Official Book" published by the Ministry of Health on December 15, 1978. .

Further, even if components such as salt and seasonings are dissolved in the extraction solvent, it does not particularly hinder extraction of DM-β-PT. However, it is unfavorable and unsuitable for hygiene to use a solvent which is not generally used for the production of food and drink (for example, an aqueous solution of perchloric acid).

As seen in Table 1, the DM-β-PT% under the same conditions using the conventional 5% aqueous perchloric acid solution was 1.88, and thus the method of the present invention is inferior to the conventional method in extraction efficiency. There is no.

After the extraction is completed, solid-liquid separation is performed by a method such as squeezing by a conventional method to obtain an extract containing DM-β-PT. Since the extract contains components other than DM-β-PT in the raw material, when color and fragrance are problems, decolorization / deodorization treatment may be performed with activated carbon or the like according to a conventional method. At this time DM-β-PT
The loss of is almost no problem. Further, the treatment liquid may be concentrated / powdered if necessary.

By the above processing, DM-β-PT can be obtained from seaweed extremely safely, simply and efficiently.

The reaction from DM-β-PT to DMS is DM-β
-By making the PT solution basic with caustic soda, etc., it easily proceeds at room temperature and atmospheric pressure. Further, it may be treated with DMPT dethiomethylase, and in this case, a raw seaweed extract may be used as a crude enzyme solution. DMS is generated by DM
-Β-PT may be added after the addition of DMS to the target food for flavoring, or DMS separately produced may be appropriately added to the target food. However, since DMS has a very strong volatility and is hydrophobic, it is desirable to prevent loss due to volatilization by β-cyclodextrin, natural gum, emulsifier, microencapsulation, or the like.

〔Example〕

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited thereto.

Example 1 Anahusa was washed with water and dried in the sun to obtain 10 kg of a dried product having a water content of 10.5%. After crushing this, water 200 was added, and the mixture was stirred at room temperature (23 ° C.) for about 10 minutes and pressed to obtain a light yellow extract 185. The extract was treated with 0.9 kg of activated carbon Shirasagi RM [Takeda Pharmaceutical Co., Ltd.] for food production to obtain a colorless, odorless aqueous solution 185 containing 0.11% of DM-β-PT.

Example 2 About 10 parts of the DM-β-PT-containing aqueous solution obtained in Example 1 was used.
After concentration under reduced pressure until 1 kg of dextrin was added and spray-dried, 2 kg of white powder was obtained. This product contained about 0.21 kg of DM-β-PT.

On the other hand, 0.1 kg of Ulva pertusa used in Example 1 was roughly crushed as it is without being dried, 10 times amount of water was added, and the mixture was stirred and extracted under ice cooling for 2 hours, followed by solid-liquid separation by centrifugation and ultrafiltration. Removal of low molecular components by filtration [ultra-ultrafiltration membrane: Ultrafilter UK-10 manufactured by Toyo Paper Co., Ltd.] was performed to obtain a crude enzyme solution 1 of DMPT dethiomethylase. In addition to this, the DM-
When 0.1 kg of β-PT-containing powder was dissolved and gently stirred at 25 ° C., DM-β-PT was decomposed into DMS by the action of DMPT dethiomethylase and a unique seaweed-like scent was generated.

Example 3 Human Exa 30 kg (moisture content of about 13
%), 0.5% saline solution 300 was added, and the mixture was left for 30 minutes in a greenhouse. Thereafter, as in Example 1, after being squeezed and treated with activated carbon, vacuum concentration was carried out to adjust DM-β-PT to 8
% Solution containing 45% solids and 15% sodium chloride 10
I got kg. When 40% sodium hydroxide solution 0.1 was added to 1 kg of the solution and mixed, DMS was promptly produced.

〔The invention's effect〕

As described in detail above, the method for producing an aroma component precursor for food and drink according to the present invention uses DM-β-PT-containing seaweed in which at least part of DMPT dethiomethylase activity is inactivated for food and drink. DM, which is important as an aroma component of foods and drinks, can be extracted with a possible aqueous solvent.
This is a remarkable effect in that the precursor of S can be safely and efficiently extracted from a natural product.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Akira Obayashi Akira Obayashi 3-4-1 Seta, Otsu City, Shiga Prefecture, Central Research Laboratory, Mina Shuzo Co., Ltd. (56) Reference JP-A-53-118542 (JP, A)

Claims (1)

[Claims] 1. A food and drink aroma characterized by extracting dimethyl-β-propiotetin-containing seaweed in which at least a part of dimethylpropiotetin dethiomethylase activity has been inactivated, with an aqueous solvent usable for food and drink. Method for producing component precursor.