MANUFACTURING METHOD OF ENZYME TREATED PLANT EXTRACT

PROBLEM TO BE SOLVED: To provide a manufacturing method of a plant extract giving not only a conventional natural and fresh feel but also a luxurious feel not inherent to conventional plant extracts, having a mellow and mature aroma.SOLUTION: A plant raw material is steam distilled to produce a stea...

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Hauptverfasser:	MISUMI SADAYUKI, BABA SHINSUKE
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	COFFEE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MANUFACTURE, PREPARATION, OR INFUSION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL TEA THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a manufacturing method of a plant extract giving not only a conventional natural and fresh feel but also a luxurious feel not inherent to conventional plant extracts, having a mellow and mature aroma.SOLUTION: A plant raw material is steam distilled to produce a steam distilled plant extract. To the steam distilled plant extract, alcohol is added such that the plant extract has an alcohol concentration of 0.1 mass% to 50 mass%. The mixture is then subjected to a lipase treatment, so that a plant extract having a mellow and mature aroma can be manufactured. 【課題】植物エキスに従来有する香りである、ナチュラル感やフレッシュ感だけでなく、従来の植物エキスにはなかった高級感をもたらす、芳醇な香りや熟成香を有する植物エキスを製造する方法を提供する。【解決手段】植物原料を水蒸気蒸留して得られる水蒸気抽出植物エキスに、植物エキスのアルコール濃度が０．１質量％〜５０質量％となるようにアルコールを加えた後、リパーゼ処理することにより、芳醇な香りや熟成香を有する植物エキスを製造する。【選択図】なし