CN103813725B - The method of taste useful component, tobacco material, medicated cigarette and cigar is inhaled for strengthening the fragrant of tobacco product - Google Patents

Abstract

The present invention provides a kind of fragrant method inhaling taste useful component for strengthening tobacco product, comprising: prepare choosing freely come from the operation of at least one the spice raw material in the saccharide of natural goods, plant body and the liquid extract being extracted by plant body or being concentrated；The operation that described raw material is accommodated in pot with the plot ratio relative to pot cubical content 50～80 volume %；In described pot, described raw material is stirred while be heated to the operation of 80～100 DEG C with the programming rate of 1.0～2.0 DEG C/minute；Content after processing in described pot is cooled to the operation of desired temperature with the cooling rate of 0.40～0.85 DEG C/minute.

Description

Method for enhancing flavor and flavor useful ingredients of tobacco products, tobacco raw material, cigarette and cigars

technical field

The present invention relates to a method for enhancing the aroma and flavor of tobacco products, tobacco raw materials, cigarettes and cigars.

Background technique

Flavoring is added to tobacco products to enhance the taste. Considering smokers' demand for better flavor and taste, changes in taste, reduction in the amount of tar (fragrance) in mainstream cigarettes as a whole, or reduction in manufacturing costs, it is required to improve flavors and carry out various researches. try.

The main raw materials of flavorings for tobacco products are sugars derived from natural products and extracts derived from plants. As an example of the improvement of these extracts, methods of adding desired substances to the original extracts, processing them, or modifying them by any means are known.

However, modification methods such as adding desired substances to plant extracts or performing processing may cause extreme changes in the content and components of the original extract, which may interfere with the characteristics of the original extract. In addition, the effects of plant extracts in particular may change over time.

On the other hand, the methods described in the following patent documents are known among general methods for modifying fragrances.

Japanese Unexamined Patent Application Publication No. 2010-207116 describes a method of extracting a first extract by heating tea steam distillate at a temperature of 100° C. or lower, adding ascorbic acid to tea steam distillation raffinate to obtain Obtaining the second extract, mixing the first and second extracts, and performing superheating at 80-85° C. for 30 seconds to produce an extract with high-quality fragrance.

Japanese Unexamined Patent Application Publication No. 2009-219488 discloses a method of heating a mixture of coffee extract components, sugars, and water at 130 to 180° C. for 10 minutes or more to cause an aminocarbonyl reaction to increase aroma components. Here, the aroma components are furan compounds other than furfural.

JP-A-2002-272408 describes a technique for producing an extract by the following method. First, heat-treat the non-heated squeezed juice of edible plants at 70-135° C. for 2-15 minutes without pressure. Next, the squeezed juice after the heat treatment is heat-treated at 105-135° C. for 2-8 minutes under a pressure of 1.2-3.2 MPA to form aggregates. Afterwards, an extract with increased sweetness and taste and little aroma is produced by removing the aggregates.

Japanese Unexamined Patent Application Publication No. 2-245169 discloses a method of mixing animal extracts and plant extracts and heating at 80 to 100° C. for 15 minutes or more to produce clear soup excellent in quality such as taste.

Contents of the invention

However, the above-mentioned four patent documents all relate to directly improving the aroma of body odor, and are not suitable for flavorings for tobacco products accompanied by combustion.

The object of the present invention is to provide a method for enhancing the aroma and flavor useful ingredients of tobacco products, which can effectively enhance the aroma and flavor useful ingredients (or ingredient groups) without being selected from natural products. At least one raw material for flavoring in the sugar, the plant body, and the liquid extract extracted or concentrated from the plant body causes extreme changes in its composition.

The object of the present invention is to provide a tobacco raw material comprising a flavoring raw material containing the flavor-enhancing components enhanced by the method described above. Changes, fragrance, taste (flavor) are enhanced.

The object of the present invention is to provide a cigarette and a cigar, which are equipped with a tobacco raw material including a flavoring raw material containing a flavor-effective component enhanced by the method described above, and the flavoring raw material itself is lost during the combustion during smoking. The fragrance and taste (flavor) of the food do not change, and the fragrance and taste (flavor) are enhanced.

According to the first aspect of the present invention, there is provided a method for enhancing the aroma and flavor of tobacco products, which includes: preparing sugars derived from natural products, plant bodies, and extracts or concentrates from plant bodies The process of at least one raw material for fragrance in the liquid extract of the above; the process of storing the raw material for fragrance in a pot at a volume ratio of 50 to 80% by volume relative to the volume of the pot; The process of heating the raw materials for spices to 80-100°C at a heating rate of 1.0-2.0°C/min while stirring; cooling the contents treated in the pot to the desired temperature at a cooling rate of 0.40-0.85°C/min. temperature process.

According to the second aspect of the present invention, there is provided a tobacco raw material, which comprises a flavoring raw material containing the effective ingredients for flavor and flavor enhanced by the method described in the first aspect.

According to a third aspect of the present invention, there is provided a cigarette comprising a tobacco raw material including a flavoring raw material containing a flavor-enhancing ingredient that is enhanced by the method described in the first aspect.

According to a fourth aspect of the present invention, there is provided a cigar comprising a tobacco raw material including a flavoring raw material containing a flavor-enhancing ingredient that is enhanced by the method described in the first aspect.

Description of drawings

Fig. 1 is a schematic perspective view showing a filter-tipped cigarette according to a third embodiment;

Fig. 2 is a schematic sectional view showing a cigar according to a fourth embodiment;

Fig. 3 is a graph showing the increase rate of 2,5-deoxyfructosine and 2,6-deoxyfructosine in carob extract treated in Example 6;

Figure 4 is a graph showing the amounts of DDMP and 5-HMF in the honey of Example 11 after enhanced treatment and before enhanced treatment by GC/MS;

Fig. 5 is a graph showing the amount of DDMP and 5-HMF in the honey of Example 14 after enhanced treatment and before enhanced treatment measured by GC/MS;

Figure 6 is a graph showing the rate of increase of DDMP and 5-HMF in honey enhanced in Example 11 and Example 14;

Figure 7 is a graph showing the amounts of DDMP and 5-HMF in the honey of Example 16 after enhanced treatment and before enhanced treatment measured by GC/MS;

Fig. 8 is a graph showing the amounts of 3-hydroxy-β-damascenone and 4-vinylguaiacol in the yerba mate extract after the enhancement treatment and before the enhancement treatment of Example 22 measured by GC/MS ;

9 is a graph showing the rate of increase of 3-hydroxy-β-damascenone and 4-vinylguaiacol in the enhanced-treated yerba mate tea extract in Example 22. FIG.

detailed description

Next, the methods for enhancing flavor components for tobacco, tobacco raw materials, cigarettes, and cigars according to embodiments of the present invention will be described in detail.

<First Embodiment>

The method for enhancing the aroma and flavor of tobacco products according to the first embodiment includes: preparing at least one selected from sugars derived from natural products, plant bodies, and liquid extracts extracted or concentrated from plant bodies. A step of growing raw materials for fragrance (first step); a step of storing the above-mentioned raw materials for fragrance in a pot at a volume ratio of 50 to 80% by volume relative to the volume of the pot (second step); The process of heating the raw materials for spices to 80-100°C at a heating rate of 1.0-2.0°C/min while stirring (the third step); cooling the contents treated in the above-mentioned pot at a rate of 0.40-0.85°C/min A step of cooling to a desired temperature (fourth step).

Here, the term "ingredient ingredient" refers to a component (or component group) that contributes to aroma and taste (flavor) when smoking or burning.

According to such a first embodiment, the above-mentioned first step to fourth step are performed, and in particular, the heating temperature in the third step and the cooling rate in the fourth step are specified. Therefore, it is possible to provide a method for enhancing the aroma and flavor of tobacco products, which can greatly enhance the raw materials for flavors, that is, sugars derived from natural products, plant bodies, and extraction or concentration of plant bodies. In at least one of the obtained liquid extracts, there is an ingredient useful for an aroma and flavor (a component useful as an aroma and flavor when smoking).

The raw material for fragrance with enhanced aroma and flavor is contained in the raw material of tobacco, and it is placed under the heat generated by combustion during smoking, and the above-mentioned useful ingredient for fragrance and flavor in the raw material for flavor is thermally decomposed into volatile components, or is Evaporate, volatilize. Thus, a complex rose-tea aroma, taste (flavor) is developed.

In addition, according to the first embodiment, it is possible to provide a method for enhancing flavor and flavor components of tobacco products that does not require addition of other additives other than raw materials for flavoring and has a simple process.

Sugars derived from natural products in the raw materials for fragrance used in the first step include, for example, polysaccharides such as honey and starch.

The plant body among the raw materials for fragrance used in the first step includes, for example, yerba mate, green tea, and the like.

Examples of the liquid extracts used in the raw materials for spices used in the first step include carob extracts, coffee extracts, cocoa extracts, fenugreek extracts, malt extracts, and other seed extracts; tea extracts extracts, chamomile extract, rosemary extract and other leaf extracts.

It should be noted that the raw material for fragrance used in the first step may be a mixture of two or more selected from sugars derived from natural products, plant bodies, and liquid extracts.

In the second step, if the volume ratio of the fragrance raw material to the volume of the pot is set to less than 50% by volume, the volume of the fragrance raw material processed in the pot may decrease, and it is used to enhance the aroma and taste. The processing efficiency of useful ingredients is reduced. On the other hand, if the volume ratio of the raw materials for fragrances exceeds 80% by volume relative to the volume of the pot, it will be difficult to efficiently enhance the aroma and flavor components in the raw materials for fragrances during stirring and heat treatment.

For the stirring of the raw material for fragrance in the third step, it is preferable to use, for example, a stirring blade. The rotational speed of the stirring blade is preferably 15 to 100 rpm.

In the third step, by heating to 80° C. to 100° C. at a rate of temperature increase of 1.0 to 2.0° C./minute, it is possible to effectively enhance the aroma components in the raw materials for fragrance. If the heating temperature is set to be lower than 80° C., it will be difficult to sufficiently enhance the aroma and taste components in the raw material for fragrance. On the other hand, if the heating temperature exceeds 100° C., there is a possibility that the components useful for flavor and smell in the raw materials for fragrances will deteriorate.

In the third step, it is preferable to maintain the above heating temperature for 240 minutes or less. By specifying the holding time in this way, it is possible to further enhance the aroma and taste useful components in the raw material for fragrance. The lower limit of the holding time is preferably 30 minutes.

In the fourth step, by setting the cooling rate at 0.40 to 0.85° C./minute, it is possible to further effectively enhance the aroma and flavor components in the fragrance raw material. If the cooling rate during cooling exceeds the above-mentioned range, it will be difficult to sufficiently enhance the aroma and flavor components in the raw material for fragrance.

The attained cooling temperature of "cooling to a desired temperature" varies depending on the type of raw material for fragrance, but usually it is preferably set to 40 to 60°C.

The inside of the pot in the above-mentioned second to fourth steps may be at atmospheric pressure or may be in a pressurized state higher than atmospheric pressure. In particular, by pressurizing the inside of the pot, it is possible to reduce the porosity based on the amount of spice raw materials put into the pot, and it is possible to maintain the temperature in the pot and achieve a sealed state. The pressure is preferably set to 0.105 to 0.11 MPa.

<Second Embodiment>

The tobacco raw material of the second embodiment includes a flavoring raw material containing a flavor-enhancing ingredient enhanced by the method of the first embodiment.

Tobacco raw materials include, for example, tobacco flakes, shredded tobacco, reconstituted tobacco, puffed tobacco, tobacco stems, cut tobacco stems, cigarette filters, paste for wrapping paper, tobacco leaves for pipes, raw materials for cigars (fillers, binders, wrapping paper) tobacco leaves.

The content of the flavoring raw material in the tobacco raw material is appropriately selected according to the type of the tobacco raw material.

According to the second embodiment described above, it is possible to provide a tobacco raw material that does not change the original aroma and taste (flavor) of the raw material for flavoring during combustion during smoking, and can provide a flavor-intensive active ingredient in the raw material for flavoring. Fragrance and taste (flavor) are enhanced by thermal decomposition, evaporation, and volatilization.

<Third Embodiment>

A cigarette according to a third embodiment includes a tobacco raw material including a flavoring raw material containing a flavor-enhancing ingredient that is enhanced by the method of the first embodiment.

A specific cigarette (for example, a filter-tipped cigarette) will be described in detail with reference to FIG. 1 .

The filter-tipped cigarette includes a tobacco rod 1 and a filter 2 having a circumference equal to or thinner than that of the tobacco rod 1 . The ends of the tobacco rod 1 and filter 2 are aligned with each other, and fiber paper 3 is used to wrap the entire outer peripheral surface of the filter 2 and the aligned peripheral portion of the tobacco rod 1 nearby, thereby integrating the tobacco rod 1 and the filter 2 . The tobacco rod 1 is formed by wrapping shredded tobacco 4 in a cylindrical shape with paper 5 . The filter 2 is formed of a filter material (not shown) formed by bundling or folding a nonwoven fabric such as cellulose acetate or pulp, and a stick paper (shaping paper) 6 that rolls the filter material into a column shape.

In cigarettes with filters, the shredded tobacco 4 of the tobacco rod 1 contains raw materials for flavors containing the effective ingredients for inhalation and flavor enhanced by the method of the first embodiment, or the filter material of the filter 2 contains Raw materials for fragrances with useful ingredients.

According to the third embodiment described above, it is possible to provide a cigarette comprising a filter material (or shredded tobacco 4) containing a flavoring raw material containing an ingredient useful for inhalation and flavor enhanced by the method of the first embodiment. Therefore, in the combustion during smoking, the original fragrance and taste (flavor) of the above-mentioned raw materials for flavoring contained in the filter material (or shredded tobacco 4) will not be changed, and the enhanced aroma and taste useful components in the raw materials for flavoring will not change. Thermal decomposition, or evaporation, volatilization, aroma, taste (flavor) are strengthened.

In addition, the shredded tobacco to which the raw material for flavors and flavors enhanced has increased resistance to storage. Therefore, it is possible to provide a cigarette that is also excellent in the temporal stability of the tobacco flavor after storage.

<Fourth Embodiment>

A cigar according to a fourth embodiment includes a tobacco raw material including a flavoring raw material containing an ingredient useful for flavor and flavor enhanced by the method of the first embodiment.

A specific cigar will be described in detail with reference to FIG. 2 .

The cigar has: for example, a cylindrical filler 11, an adhesive 12 covering the outer peripheral surface of the filler 11 including the mouthpiece (the right end in FIG. The ring 14 of the outer peripheral surface of 13. It should be noted that the end (the left end in FIG. 2 ) opposite to the suction port is the ignition part. The above-mentioned filler 11, binder 12 and wrapping paper 13 are all made of tobacco leaves.

In the above-mentioned cigar, the filler 11 contains the raw material for flavoring containing the ingredient useful for flavor and taste enhanced by the method of the first embodiment.

According to the fourth embodiment described above, it is possible to provide a cigar provided with the filler 11 containing the raw material for flavor containing the flavor-effective component enhanced by the method of the first embodiment, whereby the cigar is burned when smoking. The original fragrance and taste (flavor) of the above-mentioned fragrance raw materials contained in the filler 11 will not be changed in the filler 11, and the aroma, taste and taste will be reduced by thermal decomposition, evaporation, and volatilization of the enhanced aroma and flavor components in the above-mentioned fragrance raw materials. (flavor) is intensified.

Next, embodiments of the present invention will be described in detail.

<Example 1: Carob extract>

A pot (manufactured by KAJIWARA Co., Ltd.: Reokneader KHM-6FT) equipped with a stirring mechanism having a stirring paddle and a heating/cooling mechanism having a thermal insulation jacket was prepared, and its internal volume was 600 liters. Separately, a carob extract concentrated to Brix75 (25% by weight of water content) under normal pressure after extraction with aqueous alcohol was prepared.

First, 500 kg of carob extract was put into a pot. At this time, the volume ratio of the carob extract to the volume of the pot was 60% by volume. Next, in the state where the internal pressure of the pot is atmospheric pressure (open), the stirring blade is rotated at a rotational speed of 15 rpm, and the carob extract in the pot is heated to a liquid temperature of 70° C. at a heating rate of 1.50° C./min. . Heating is performed by circulating steam in the insulation jacket and adjusting the amount of steam. Immediately thereafter, the temperature in the pot was kept at 70° C.±5° C. for 60 minutes while continuing to stir with the stirring paddle.

Next, the contents in the pot were cooled to 50° C. at a cooling rate of 0.42° C./minute after heating and holding while continuing to stir with the stirring blade. Cooling is performed by circulating water in the insulation jacket to adjust its temperature.

<Example 2-10: Carob extract>

Carob extract was subjected to the same treatment as in Example 1, except that the conditions of pot internal pressure, heating rate, heating temperature, holding time during heating, and cooling rate were set as shown in Table 1 below.

Non-volatile pyrazines (2,5-deoxyfructosine [hereinafter referred to as 2,5-DFS]), which are useful components of aroma and inhalation, in carob extracts treated in Examples 1 to 10, were measured by the following method and 2,6-deoxyfructosine [hereinafter referred to as 2,6-DFS]) amount.

＜HPLC measurement of non-volatile pyrazines＞

Equipment used: high performance liquid chromatography Ultimate3000 (DIONEX),

·Used column: Inertsil ODS-3 (150mm×3.0mm×5μm),

·Analysis conditions:

1) Column temperature: 6.0°C,

2) UV: 275nm,

3) Flow rate: 0.3mL/min,

4) Injection volume: 20 μL.

From the measurement results of the amount of non-volatile pyrazines in the above-mentioned carob extract, it can be confirmed that the heating rate is set at 1.0 to 2.0°C/min, the heating temperature is set at 80°C to 100°C, and the cooling rate at the time of cooling is set at The treated carob extracts in the range of 0.40-0.85°C/min will not cause extreme changes in the contents and components of the carob extract essence, and the amount of non-volatile pyrazines will be significantly enhanced. .

Fig. 3 shows that among these examples 2-6, 8, in example 4 (set to heating rate 1.5 ℃/minute, heating temperature 100 ℃, holding time during heating 60 minutes, cooling rate during cooling 0.42 ℃/minute) Rate of increase of non-volatile pyrazines (2,5-deoxyfructosazine and 2,6-deoxyfructosazine) in treated carob extract.

In addition, thermal decomposition examples of nonvolatile pyrazines are shown below.

[chemical formula 1]

In addition, the carob extract treated in Examples 1 to 10 was added, and the taste (flavor) enhancing effect at the time of smoking was evaluated by a sensory test. The results are shown in Table 1 below. In addition, the grades of evaluation are as follows.

AA: The enhancement effect produced by the processing is extremely large.

A: There is an enhancement effect produced by the treatment.

B: The enhancement effect produced by the treatment is small.

C: No enhancement effect by treatment.

[Table 1]

As can be seen from the above Table 1, compared with the carob extracts treated in Examples 1, 7, 9 and 10, the taste (flavor) of the carob extracts treated in Examples 2-6 and 8 was enhanced.

<Example 11: Honey>

Prepare a pressure cooker with a stirring mechanism with a stirring paddle and a heating/cooling mechanism with a thermal insulation cover (made by Daxing Processing Machinery Manufacturing Co., Ltd.: vertical cylindrical sleeve heater FM-14), and its internal volume is 2000 Lift.

First, 1870 kg of honey (produced in China) was poured into the pressure pot through a pump while stirring, and then sealed. At this time, the volume ratio of the honey with respect to the volume of the pressure cooker was 67% by volume. Next, while stirring the honey in the pressure cooker with a stirring paddle at a rotational speed of 100 rpm, it was heated to a liquid temperature of 70° C. at a temperature increase rate of 1.50° C./min. Heating is performed by circulating steam in the insulation jacket and adjusting the amount of steam. Immediately thereafter, the temperature in the pressure cooker was maintained at 70° C.±5° C. for 30 minutes while continuing to stir with the stirring paddle. At this time, the internal pressure of the pressure cooker was set to 0.10 MPA.

While continuing to stir with the stirring blade, the contents in the pot were cooled to 50° C. at a cooling rate of 0.42° C./minute after the heating was maintained. Cooling is performed by circulating water in the insulation jacket to adjust its temperature.

<Example 12-21: Honey>

Honey was subjected to the same treatment as in Example 11, except that the conditions of pot internal pressure, heating rate, heating temperature, holding time during heating, and cooling rate shown in Table 2 below were set.

2,3-dihydro-3,5-dihydroxy-6-methyl-4hydro-pyran, which is an effective component of aroma and flavor in honey treated in Example 11 and Example 14, was measured by the following GC/MS - the amount of 4-ketone (DDMP) and 5-hydroxymethyl-2-furfural (5-HMF).

＜GC/MS measurement＞

·Use equipment: Agilent5975C,

・Columns used: DB-WAX (60m×0.25mm×0.3μm),

·Analysis conditions:

1) Inlet temperature; 250°C,

2) InletMode; Splitless,

3) Column temperature; 70℃～220℃,

4) Heating rate; 2°C/min,

5) Flow gas; He (1.0mL/min),

6) Injection volume; 2μL,

· Sample preparation: 60.0 g of distilled water was added to 90.0 g of the sample, and the solution obtained by stirring and dissolving was extracted and concentrated with 150 mL of diethyl ether at 50° C. for 6 hours.

In addition to Examples 11 and 14, the amounts of DDMP and 5-HMF, which are useful ingredients for aroma and taste, in honey treated in Examples 12 to 13 and Examples 15 to 21 were measured by the following GC/MS.

＜GC/MS measurement＞

·Use equipment: Agilent6890N,

·Used column: TC-WAX (60m×0.25mm×0.3μm),

·Analysis conditions:

1) Inlet temperature; 250°C,

2) InletMode; Splitless,

3) Column temperature; 70℃～220℃,

4) Heating rate; 3°C/min,

5) Flow gas; He (1.3mL/min),

6) Injection volume; 2μL,

· Sample preparation: 60.0 g of distilled water was added to 90.0 g of the sample, and the solution obtained by stirring and dissolving was extracted and concentrated with 150 mL of diethyl ether at 50° C. for 6 hours.

According to the measurement results of DDMP and 5-HMF in the above-mentioned honey, it can be confirmed that the heating rate is set at 1.0-2.0°C/min, the heating temperature is 80°C-100°C, and the cooling rate is 0.40-0.85°C/min. The treated honey in Example 12-20 will not cause extreme changes in its content components, and the amount of DDMP and 5-HMF will be significantly enhanced.

It should be noted that, among the GC/MS measurement results, Examples 11, 14, and 16 will be specifically described below.

Figure 4 shows the enhancement of Example 11 measured by GC/MS (setting: heating rate 1.5°C/min, heating temperature 70°C, holding time during heating 30 minutes, cooling rate 0.42°C/min) Amounts of DDMP and 5-HMF in honey after treatment and before enhancement treatment. From the results in FIG. 4 , there is no difference in the aroma components of DDMP and 5-HMF before and after the enhancement treatment in Example 11, and no significant increase in the above-mentioned aroma components due to the enhancement treatment was observed.

Figure 5 shows the enhancement of Example 14 measured by GC/MS (setting: heating rate 1.5°C/min, heating temperature 100°C, holding time during heating 30 minutes, cooling rate 0.42°C/min) Amounts of DDMP and 5-HMF in honey after treatment and before enhancement treatment. From the results in FIG. 5 , in Example 14, DDMP and 5-HMF, which are the aroma components, significantly increased before and after the enhancement treatment. In addition, changes in other flavor components were not observed, and changes in the content components were not observed.

FIG. 6 shows the rate of increase of DDMP and 5-HMF in honey enhanced in Examples 11 and 14.

Figure 7 shows the enhancement of Example 16 measured by GC/MS (setting: heating rate 1.5°C/min, heating temperature 100°C, holding time during heating 60 minutes, cooling rate 0.42°C/min) Amounts of DDMP and 5-HMF in honey after treatment and before enhancement treatment. From the results in FIG. 7 , in Example 16, DDMP and 5-HMF, which are the aroma components, significantly increased before and after the enhancement treatment. In addition, changes in other flavor components were not observed, and changes in the content components were not observed.

It is known that the above-mentioned DDMP generally exists in a trace amount in honey as a precursor of maltol. DDMP itself is odorless, but after thermal decomposition, it has the same aroma (burnt sweetness) aroma and taste (flavor) as maltol. It was also confirmed that the honey-like aroma was also enhanced by increasing 5-HMF at the same time.

The thermal decomposition example of DDMP is shown below.

[chemical formula 2]

In addition, honey treated in Examples 11 to 21 was added, and the taste (flavor) enhancement effect at the time of smoking was evaluated by a sensory test. The results are shown in Table 2 below. It should be noted that the grades of evaluation are the same as in Example 1-10.

[Table 2]

As can be seen from the above Table 2, compared with the processed honey in Examples 11 and 21, the taste (flavor) of the processed honey in Examples 12-20 was enhanced.

<Example 22: Yerba Mate>

A pot (manufactured by KAJIWARA Co., Ltd.: Reokneader KHM-6FT) equipped with a stirring mechanism having a stirring paddle and a heating/cooling mechanism having a thermal insulation jacket was prepared, and its internal volume was 600 liters.

First, put 25 kg of yerba mate leaves and 375 kg of water into the pot. Next, the stirring blade was rotated at a rotation speed of 15 rpm, and the yerba mate tea leaves and water in the pot were stirred at 40° C. for 45 minutes to extract the yerba mate tea extract. The extract was subjected to solid-liquid separation using a circular vibrating screener (manufactured by Tokushou Works: Model TM-100-1S).

370 kg of the obtained yerba mate tea extract was put into the said pot. At this time, the volume ratio of the yerba mate tea extract to the volume of the pot was 62% by volume. Next, in a state where the internal pressure of the pot is set to atmospheric pressure (open), the yerba mate tea extract in the pot is stirred while the stirring blade is rotated at 30 rpm, and heated to the liquid temperature at a heating rate of 1.50° C./min. 95°C. Heating is performed by circulating steam in the insulation jacket and adjusting the amount of steam. Next, while continuing to stir with the stirring paddle, it was concentrated at a temperature of 95°C±5°C in the pot to obtain Brix.73. This time is 60 minutes.

Next, the contents in the pot were cooled to 50° C. at a cooling rate of 0.84° C./minute after heating and holding while continuing to stir with the stirring blade. Cooling is performed by circulating water in the insulation jacket to adjust its temperature.

<Example 23, 24: Mate tea>

The yerba mate tea extract was subjected to the same treatment as in Example 22 except that the internal pressure in the pot, the heating rate, the heating temperature, the holding time during heating, and the cooling rate conditions shown in Table 3 below were set.

The amounts of 3-hydroxy-β-damascenone and 4-vinylguaiacol, which are useful components of aroma and taste in the treated yerba mate tea extracts in Examples 22 to 24, were measured by the following GC/MS.

＜GC/MS measurement＞

·Use equipment: Agilent5975N,

・Columns used: DB-WAX (60m×0.25mm×0.3μm),

·Analysis conditions:

1) Inlet temperature; 250°C,

2) InletMode; Splitless,

3) Column temperature; 40℃～220℃,

4) Heating rate; 2°C/min,

5) Flow gas; He (1.0mL/min),

6) Injection volume; 2μL,

- Sample preparation: 60.0 g of distilled water was added to 90.0 g of the sample, and the stirred and dissolved solution was extracted and concentrated with 150 mL of diethyl ether at 50° C. for 6 hours.

According to the measurement results of the amount of 3-hydroxy-β-damascenone and 4-vinylguaiacol in the above-mentioned yerba mate tea extract, it can be confirmed that when the heating rate is set at 1.0-2.0°C/min and the heating temperature is 80 ℃ ~ 100 ℃, cooling rate of 0.40 ~ 0.85 ℃ / minute range of yerba mate tea extract processed in the example 22-24, will not cause extreme changes in its content components, 3-hydroxyl-β-massate The amount of ketone and 4-vinylguaiacol was significantly enhanced.

Figure 8 shows the enhancement of Example 22 measured by GC/MS (setting: heating rate 1.5°C/min, heating temperature 95°C, holding time during heating 60 minutes, cooling rate 0.84°C/min) Amounts of 3-hydroxy-β-damascenone and 4-vinylguaiacol in yerba mate tea extract after treatment and before enhancement treatment. In addition, FIG. 9 shows the rate of increase of 3-hydroxy-β-damascenone and 4-vinylguaiacol in the yerba mate tea extract enhanced in Example 22.

3-Hydroxy-β-damascenone is represented by the following structural formula and is known to exist as a component of tobacco leaves. By increasing this component, irritation and bitterness can be suppressed.

[chemical formula 3]

3-Hydroxy-β-Damascenone

4-Vinylguaiacol is represented by the following structural formula, and has a sweet and spicy aroma and a strong aroma (flavor/sweetness).

[chemical formula 4]

4-Vinylguaiacol

In addition, 4-vinylguaiacol is acidified to produce vanillin represented by the following structural formula.

[chemical 5]

Vanillin

Furthermore, the yerba mate extracts treated in Examples 22 to 23 were added, and the taste (flavor) enhancing effect at the time of smoking was evaluated by a sensory test. The results are shown in Table 3 below. It should be noted that the evaluation levels are the same as in Examples 1-10.

[table 3]

As seen from the above-mentioned Table 3, it can be seen that the taste (flavor) of the yerba mate tea extract treated in Examples 22-23 was enhanced.

<Example 25: Sensory evaluation of carob extract>

Tobacco leaves (yellow species) are cut to a predetermined width to make shredded tobacco. To this shredded tobacco was added 0.5% by weight of the carob extract prepared in Example 1 above (no enhancement treatment). The carob extract-added shredded tobacco was rolled into a cigarette shape with a roll length of 63 mm and a roll circumference of 24.9 mm.

<Example 26: Sensory evaluation of carob extract>

To the same shredded tobacco as in Example 25, 0.5% by weight of the carob extract enhanced in the above-mentioned Example 2 was added. The carob extract-added shredded tobacco was rolled into the same cigarette shape as in Example 25.

The cigarettes obtained in Examples 25 and 26 were stored in a sealed state in a thermostat at 70°C for 7 hours. In addition, cigarettes before and after storage were smoked for sensory testing.

＜Evaluation＞

A sensory test of flavor and taste (flavor) was performed on cigarettes during smoking (before storage and after storage: 7 samples each) by trained 8 panelists, and their average values were evaluated as follows.

·Score 8.0 or above: A evaluation (with additive effects, you can use it with confidence);

·Score above 7.0 but less than 8.0: B evaluation (slightly flawed, but usable);

• Score less than 7.0: C evaluation (use not preferred).

These results are shown in Table 4 below.

[Table 4]

As seen from Table 4 above, the cigarette of Example 25 to which the unenhanced carob extract (Example 1) was added had a lower score after storage than before storage (A evaluation→B evaluation).

In contrast, it can be seen that the cigarette of Example 26 to which the enhanced carob extract (Example 2) was added had a high score before storage, and the difference before and after storage was small (A evaluation→A evaluation). This is because the characteristics of "Karameric" were strengthened (before storage: score 8.3→9.1) due to the increase of non-volatile pyrazines compared with Example 25 by applying enhancement treatment to carob extract, even after storage , compared with Example 25 also achieved a high score (average score 7.5→8.0), therefore, it means that the storage resistance is excellent.

<Example 27: Sensory evaluation of honey>

To the shredded tobacco similar to Example 25, 0.5% by weight of the honey used in Example 11 above was added (no reinforcement treatment). The shredded tobacco added with honey was rolled into a cigarette shape with a roll length of 63 mm and a roll circumference of 24.9 mm.

<Example 28: Sensory evaluation of honey>

To the same shredded tobacco as in Example 25, 0.5% by weight of honey enhanced in the above-mentioned Example 14 was added. The honey-added shredded tobacco was rolled into the same cigarette shape as Example 25.

The cigarettes obtained in Examples 27 and 28 were stored in a sealed state in a thermostat at 70°C for 7 hours. In addition, cigarettes before and after storage were smoked for sensory testing.

＜Evaluation＞

A sensory test of flavor and taste (flavor) was performed on cigarettes during smoking (before storage and after storage: 7 samples each) by trained 8 panelists, and their average values were evaluated as follows.

·Score 8.0 or above: A evaluation (with additive effects, you can use it with confidence);

·Score above 7.0 but less than 8.0: B evaluation (slightly flawed, but usable);

• Score less than 7.0: C evaluation (use not preferred).

These results are shown in Table 5 below.

[table 5]

As can be seen from Table 5 above, the cigarettes of Example 27 to which unenhanced honey (Example 11) was added had lower scores after storage than before storage (A evaluation→B evaluation).

On the contrary, it can be seen that the cigarette of Example 28 to which the reinforced honey (Example 14) was added had a high score even before storage, and the difference before and after storage was small (A evaluation→A evaluation). In particular, the "sweetness" of the cigarette of Example 28 was enhanced compared with that of Example 27 (score 8.6→9.3).

In addition, the cigarettes of Example 28 to which enhanced honey was added showed little change in "sweetness" and "flowery, honey-like" after storage (scores 9.3→9.1, 8.8→8.7, respectively).

The meaning of this conclusion is that the enhancement of sweetness produced by the thermal decomposition of enhanced DDPM in honey and the enhancement of honey-like flavor from enhanced 5-MHF are highly rated even after storage (on average, Score 8.5 → 8.3: A evaluation → A evaluation).

<Example 29: Sensory Evaluation of Yerba Mate Extract>

To the same shredded tobacco as in Example 25, 0.5% by weight of the yerba mate tea extract prepared in the above-mentioned Example 22 (without enhancement treatment) was added. The shredded tobacco added with the yerba mate tea extract was rolled into a cigarette shape with a roll length of 63 mm and a roll circumference of 24.9 mm.

<Example 30: Sensory Evaluation of Yerba Mate Extract>

To the same shredded tobacco as in Example 25, 0.5% by weight of the yerba mate tea extract enhanced in the above-mentioned Example 24 was added. The yerba mate extract was added with shredded tobacco and rolled into the same cigarette shape as in Example 25.

The cigarettes obtained in Examples 29 and 30 were stored in a sealed state in a thermostat at 70°C for 7 hours. In addition, cigarettes before and after storage were smoked for sensory testing.

＜Evaluation＞

A sensory test of flavor and taste (flavor) was performed on cigarettes during smoking (before storage and after storage: 7 samples each) by trained 8 panelists, and their average values were evaluated as follows.

·Score above 8.0: A evaluation (with additive effects, you can use it with confidence);

·Score above 7.0 but less than 8.0: B evaluation (slightly flawed, but usable);

• Score less than 7.0: C evaluation (use not preferred).

These results are shown in Table 6 below.

[Table 6]

As can be seen from Table 6 above, the cigarettes of Example 29 to which the unenhanced yerba mate tea extract (Example 22) was added had low scores both before and after storage (B evaluation→B evaluation).

On the contrary, it can be seen that the cigarette of Example 30 to which the boosted yerba mate tea extract (Example 24) was added had a high score even before storage, and the difference between before and after storage was small (A evaluation→A evaluation).

In particular, the cigarettes of Example 30 to which the enhanced yerba mate extract was added suppressed the "stimulation" and "bitterness" (scoring 7.8→8.3 and 7.2→8.3, respectively), and enhanced the "tobacco flavor" (scoring 7.6→8.0).

In addition, the cigarette of Example 30 to which the boosted yerba mate extract was added had little change in "stimulation" and "tobacco taste (flavor)" even after storage (scores 8.0→8.0, scores 8.6→8.4, respectively).

The meaning of this conclusion is that the inhibitory effect of "stimulant" "bitterness" and "sweetness" by the enhanced 3-hydroxy-β-damascenone and 4-vinylguaiacol in the yerba mate tea extract "Intensification of "tobacco flavor" was highly evaluated even after storage (average, score 8.1→8.2: A evaluation→A evaluation).

Industrial Applicability

According to the present invention, it is possible to provide a method for enhancing the aroma and flavor of tobacco products, which is not extracted from sugars derived from natural products, plant bodies, and liquids extracted or concentrated from plant bodies. At least one spice raw material in the product causes extreme changes in its composition, which can effectively enhance the aroma and flavor useful ingredients.

According to the present invention, it is possible to provide a tobacco raw material comprising a flavoring raw material containing the flavor-enhancing ingredients enhanced by the method described above, which does not change the original aroma and taste (flavor) of the flavoring raw material during combustion during smoking, Aroma, taste (flavor) are enhanced.

According to the present invention, it is possible to provide cigarettes and cigars which are provided with a tobacco raw material including a flavoring raw material containing the flavor-enhancing ingredients enhanced by the method described above, and which does not change the original flavor of the flavoring raw material during combustion during smoking. , Taste (flavor) but to strengthen the fragrance, taste (flavor).

Claims (7)

1. A method for enhancing the aroma and flavor of tobacco products, comprising: A step of preparing at least one fragrance raw material selected from sugars derived from natural products and liquid extracts extracted or concentrated from plant bodies; A step of accommodating the raw material for fragrance in a pot at a volume ratio of 50 to 80% by volume relative to the volume of the pot; Stirring the raw materials for fragrance in the pot while heating to 80-100°C at a heating rate of 1.0-2.0°C/min; A step of cooling the contents treated in the pot to a desired temperature at a cooling rate of 0.40 to 0.85° C./min. 2. The method for enhancing the aroma and flavor of tobacco products as claimed in claim 1, wherein the sugars derived from natural products are honey, polysaccharides including starch, and the liquid extraction Extracts are seed line extracts including carob extract, coffee extract, cocoa extract, fenugreek extract, malt extract, or tea leaf extract, chamomile extract, rosemary extract of leaf extracts. 3. The method for enhancing the flavor and flavor active ingredients of tobacco products according to claim 1, wherein the heating temperature is maintained at 80-100° C. for 240 minutes or less. 4. The method for enhancing the aroma and flavor components of tobacco products according to claim 1, wherein the inside of the pot is sealed, and the pressure inside the pot is set at 0.105-0.11 MPa. 5. A tobacco raw material comprising a flavoring raw material containing a flavor-enhancing ingredient enhanced by the method according to any one of claims 1 to 4. 6. A cigarette comprising a tobacco raw material including a flavoring raw material containing a flavor-enhanced ingredient by the method according to any one of claims 1 to 4. 7. A cigar comprising a tobacco raw material including a flavoring raw material containing an ingredient useful for flavor and flavor enhanced by the method according to any one of claims 1 to 4.