CN106028825A - Method for producing enzymatically treated plant extract - Google Patents
Method for producing enzymatically treated plant extract Download PDFInfo
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- CN106028825A CN106028825A CN201580008979.XA CN201580008979A CN106028825A CN 106028825 A CN106028825 A CN 106028825A CN 201580008979 A CN201580008979 A CN 201580008979A CN 106028825 A CN106028825 A CN 106028825A
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- Prior art keywords
- lipase
- plant extract
- extract
- product
- coffee
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/246—Addition of, or treatment with, enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Tea And Coffee (AREA)
- Seasonings (AREA)
Abstract
Provided is a method for producing a plant extract having a rich aroma and matured fragrance, said method comprising adding an alcohol to a steam-extracted plant extract, which is obtained by steam distillation of a plant material, to give an alcohol concentration of 0.1-50 mass% and then treating the steam-extracted plant extract with a lipase to thereby produce an enzymatically treated plant extract.
Description
Technical field
The present invention relates to a kind of Improving flavor method of plant extract, more specifically relate to a kind of by plant is former
What material carried out vapor distillation and obtained adds after alcohol, to extract through steam in the plant extract of steam extraction
The method that plant extract carries out lipase treatment and manufactures the plant extract with fragrant and mellow fragrance or maturation perfume.
Background technology
The plant extracts such as teas, coffee, nut and kind subclass, vegetable, fruit, medical herbs, spice are since conventional
It is widely used as the fragrance flavor imparting agent of diet product and oral-cavity article class, toiletries, tobacco, medicine category
Spice.In the past, as the method being obtained plant extract by vegetable material, the most typically carried out utilizing water or organic solvent
Extraction plant material method, by vapor distillation by plant material manufacture plant extract method, by liquid,
Subcritical or supercritical carbon dioxide carries out the method etc. processed as extractant.
As the short-cut method of the plant extract having fragrance and fragrance with the acquisition of cause vegetable material concurrently, general employing is described
Water or organic solvent is utilized to carry out the method extracted, although the plant extract obtained by the method can give nature
Sense or feeling of freshness, but fragrant and mellow fragrance or maturation perfume cannot be given.
On the other hand, industry is studied the natural sense obtained from conventional plant extract or feeling of freshness always and then gives tool
There is the manufacture method of the plant extract of the fragrance of feeling of high class.Patent documentation 1 is such as recorded following method: by natural
After raw material carries out vapor distillation and obtains containing aromatic distillate, vapor distillation residue adds water and extracts
Take, by the part of thus obtained extract or full dose and mix containing aromatic distillate, thereafter, use reverse osmosis
Film carries out concentrating and obtaining Aroma concentrates.Having recorded a kind of spice in patent documentation 2, it is to obtain as follows:
Ethanol solution is utilized to obtain containing described becoming the raw material of natural perfume material and extract containing the natural goods of organic acid
After the ethanol solution extract of organic acid, this ethanol solution extract is carried out esterification treatment.Patent documentation 3 is recorded
The manufacture method of the most improved coffee extract: utilize steam to through powder with the temperature more than 200 DEG C under elevated pressure
The aqueous mixture of broken Baked Coffee carries out pretreatment, and after maintaining this temperature and pressure about 1～10 minute, rapidly will
Content in container exposes in an atmosphere, utilize hydrolytic enzyme or hydrolytic enzyme mixture that the slurry obtained is processed and
Goods needed for acquisition.
But, in the process, although successfully reduce undesirable abnormal smells from the patient or obtain the fragrance that plant material is had
Balance, but fragrant and mellow fragrance or maturation sense cannot be obtained.
It addition, attempt being improved the local flavor of plant extract by enzyme reaction.Patent documentation 4 such as recorded a kind of tea
The manufacture method of class extract, it is to use carbohydrate breakdown enzyme to carry out enzyme decomposition when the extraction of teas raw material and/or after extraction
Process.With it, can provide bitterness and astringent taste is less, there is tea local flavor originally and give stronger delicate flavour,
The teas extract of sweet feel.It addition, patent documentation 5 has been recorded the coffee utilizing lipase to process coffee bean oil.
The manufacture method of spice.With it, be obtained in that the coffee building the dense taste making us associating espresso is fragrant
Material.
But, in the process, fragrant and mellow fragrance or maturation sense all cannot be obtained.
[background technology document]
[patent documentation]
[patent documentation 1] Japanese Patent Laid-Open 2010-13510 publication
[patent documentation 2] Japanese Patent Laid-Open 2007-39609 publication
No. 3065670 publications of [patent documentation 3] Japanese Patent No.
[patent documentation 4] Japanese Patent Laid-Open 2008-86280 publication
No. 4546358 publications of [patent documentation 5] Japanese Patent No.
Summary of the invention
[inventing problem to be solved]
The problem that it is an object of the invention to solve described background technology, it is provided that a kind of give feeling of high class to plant extract
The method manufacturing the plant extract with fragrant and mellow fragrance or maturation perfume.
[solving the technological means of problem]
Present inventor et al. has carried out making great efforts research to solve described problem, found that following method: by planting
What raw material carried out vapor distillation and obtained is carried out at lipase after adding alcohol in the plant extract of steam extraction
Reason, and manufacture and there is fragrant and mellow fragrance or the plant extract of maturation perfume, thus complete the present invention.
So, the present invention provides the manufacture method of a kind of enzyme treated plant extract, it is characterised in that: with determining alcohol
The mode of 0.1 mass %～50 mass % of becoming is to plant material being carried out vapor distillation and extracting through steam of obtaining
Plant extract in add after alcohol, the plant extract extracted through steam is carried out lipase treatment.
It addition, the present invention provides according to described manufacture method, it is characterised in that: when lipase treatment with 20 DEG C～60
DEG C heat.
And then, the present invention provides the manufacture method of a kind of enzyme treated plant extract, and it comprises the steps: (1)
Plant material is carried out vapor distillation and obtains the plant extract through steam extraction；(2) use reverse osmosis membrane by step
(1) plant extract obtained in concentrates；And (3) in the way of determining alcohol becomes 0.1 mass %～50 mass % to step (2)
The adding after alcohol in the plant extract that reverse osmosis membrane concentrates of middle acquisition, to extracting through steam at 20 DEG C～60 DEG C
Plant extract carries out lipase treatment.
And then, the present invention provides according to described manufacture method, and wherein plant material is coffee or teas.
And then, the present invention provides according to described manufacture method, and wherein alcohol is ethanol.
[invention effect]
According to the present invention, by the plant extraction through steam extraction plant material being carried out vapor distillation and obtain
After thing adds alcohol, the plant extract extracted through steam is carried out lipase treatment, it is possible to manufacture and there is fragrant and mellow perfume (or spice)
Taste or the plant extract of maturation perfume.
Detailed description of the invention
Hereinafter, the present invention will be described in more detail.
Fragrance or maturation that the what is called of the present invention is fragrant and mellow are fragrant, refer to have and hold the sweet fragrance of feeling of high class, fermentative smell
In Deng as ester fragrance, the especially ethyl ester such as ethyl acetate, ethyl propionate, ethyl n-butyrate. contributes to fragrant and mellow perfume (or spice)
Taste or maturation are fragrant.
Plant material as the method that can be used in the present invention is not particularly limited, such as, can enumerate: coffee, tea
Class (green tea, black tea, Chinese tea, Fructus Hordei Vulgaris tea, brown rice tea, Herb Tea etc.), medical herbs class (Garden lavender, Folium Perillae, jasmine,
Salvia japonica Thunb., hyssop, Fructus Citri Sarcodactylis, hop, Herba Melissae officinalis, golden chrysanthemum, Herba Rosmarini Officinalis, Herba thymi vulgaris, Herba Menthae, coriander etc.),
Fruit (Fructus Mali pumilae, Fructus Vitis viniferae, Fructus Ananadis comosi), nuts (Semen Juglandis, Semen Castaneae, Semen arachidis hypogaeae etc.).The most more satisfactory for using coffee, teas.
These plant materials can directly use with raw state, it is also possible to by baking, the heat treated such as roasting strengthen or
Improve fragrance and use.Alternatively, it is also possible to optionally carry out pulverizing, improving the fragrance response rate utilizing distillation.
Such as the raw bean of raw material for Baked Coffee Beans by FAAS, can be Arabica kind, Liberia's kind, Robusta
Kind wait any one, no matter its kind, the place of production, the coffee bean in arbitrary places of production such as Brazil, Colombia, Indonesia's kind
All can use.It addition, the raw bean of raw material can only be used alone a kind of bean, alternatively, it is also possible to mixed by two or more beans
Close and use.
Can using utilize coffee roaster that these raw beans are baked coffee bean as raw material.As the side baked
Method, it is possible to use coffee roaster etc. to be carried out by well-established law.Such as can bake in the following way: raw coffee bean is thrown
Entering the inside to rotating cylinder, one side carries out Stirring in this rotating cylinder, and one side utilizes gas burner etc. to add from below
Heat.About the degree baked of this coffee bean, if baking for the degree that is generally supplied to drink, then can be any
In the range of, can bake in the way of illustration becomes 16～30 with L-value.So-called L-value is the degree baked representing coffee
Index, be to utilize colour difference meter to measure the value of brightness gained that coffee bakes the ground product of bean.Represent black with L-value 0, with
L-value 100 represents white.Therefore, baking of coffee bean is the deepest, and numerical value becomes the lowest value, and baking of coffee bean is the most shallow,
Numerical value becomes the highest value.
Baked Coffee Beans by FAAS is pulverized then, about breaking method it is not also specifically limited, any breaking method, pulverizing
Granularity all can use, and reducing mechanism is also not particularly limited.But, can by employing discord extraneous gas contact
The device suitably cooled down in noble gas and can pulverize at short notice, it is possible to prevent dispersing of fragrance, thus more excellent
Choosing.
Teas, medical herbs class, nuts etc. bake or roasting product can use commercially available product, or can also be logical by using
Be usually used in baking or the device of roasting carrying out be suitable to hobby bake or roasting and obtain.
Steam distillation is that plant material is passed through steam, makes the fragrance component that distillates with steam and steam in the lump
The method of condensation, can use compressed steam distillation, atmospheric steam distillation, reduced steam distillation, solution-air convection current
The methods such as contact distillation (rotating cone tubing string).
The method such as using atmospheric steam distillation can be passed through from the vapor distillation still that with the addition of Baked Coffee Beans by FAAS
Bottom is passed through steam, and utilizes the cooler distillating side being connected to top will distillate steam cooling, and with condensate
Form capture is containing aromatic distillate.As required, by connecting use coolant in the front of this fragrance acquisition equipment
Cold-trap, it is also possible to positively capture lower boiling fragrance component.It addition, when vapor distillation, if at nitrogen etc.
Distill in the presence of the antioxidant such as noble gas and/or vitamin C, then fragrance component can be effectively prevented
The deterioration caused because of heating, it is advantageous to.During vapor distillation, the initial stage fragrance in distillation distillates in a large number, thereafter, fragrant
Distillating of gas gradually decreases.When terminating distillation is with reference to repeatedly result and to be also contemplated for economy etc. and determine,
Its result, relative to Baked Coffee Beans by FAAS 1 mass parts, reclaiming perfume (or spice) becomes 0.1 mass parts～5 mass parts, preferably 1 mass
Part～3 mass parts, it is possible to obtain the recovery perfume of Bx0.5～about 5 °.
Such as will bake pulverizing coffee bean and water mixing and make slurry and by the solution-air counter current contact way of distillation, it carried out
The method that fragrance reclaims such as can use and use the device described in Japanese Patent Laid-fair 7-22646 publication to steam
The method evaporated.If specifically describing the method using this device to be reclaimed by fragrance, then following method can be illustrated:
There is rotating cone and the rotating cone of the solution-air counter current contact extraction equipment of structure that fixing circular cone alternately combines
On, make the hobby beverage raw material of aqueous or pasty state from overhead stream, and make steam rise from bottom, will originally deposit
The fragrance component being in this raw material reclaims.As the operating condition of this solution-air counter current contact extraction equipment, can be according to this
The disposal ability of device, the kind of raw material and concentration, the intensity etc. of fragrance and arbitrarily select.About the coffee in coffee slurry
Coffee bean and the ratio of water, as long as becoming the amount of the state with mobility, then any ratio all can be adopted for coffee slurry
With, substantially can illustrate relative to coffee bean 1 weight parts water is 5 times amount～30 times amount.The situation of this scope it is less than at water
Under, it is difficult to that mobility occurs, it addition, in the case of water deviates this scope and is more, the perfume (or spice) of the distillate obtained
The tendency that gas weakens.
By at the interpolation bicarbonate in the plant extract of steam extraction utilizing described steam distillation to be obtained
Sodium carries out pH value adjustment, it is possible to obtain the raw material of the plant extract with fragrant and mellow fragrance or maturation perfume of the present invention.
About the addition of sodium bicarbonate, can enumerate plant extract 1 mass parts relative to extracting through steam is 0.001
Mass parts～0.05 mass parts, preferably 0.002 mass parts～0.01 mass parts.It addition, pH value be preferably regulated as 4.5～
5.5 left and right.
By the warp after optionally using reverse osmosis membrane (being designated as RO (reverse osmosis) film below) to be adjusted by described pH value
The plant extract of steam extraction concentrates, and carries out utilizing the esterification of lipase treatment efficiently.
About the RO film used in the present invention, its material, molecular structure etc. are not particularly limited, such as, can arrange
Lift: as SU-720 (Sal rejection 99.4%), SU-720F (Sal rejection 99.4%), the SU-720L (food of commercially available product
Salt rejection 99.0%), SU-820 (Sal rejection 99.75%), SU-820L (Sal rejection 99.7%), be more than
The RO film that Toray limited company manufactures；Low pressure screw type RO element NTR-759HR (Sal rejection 99%),
Low pressure screw type RO element LF10 series (Sal rejection 98.5%), (Sal cuts low pressure screw type RO element ES10
Stay rate 99.5%), low pressure screw type RO element ES15-D (Sal rejection 99.5%), low pressure screw type RO element
ES20-D (Sal rejection 99.7%), low pressure screw type RO element ES15-U (Sal rejection 93%), NTR70HG
S2F (Sal rejection 99%), NTR759HG S2F (Sal rejection 99%), above for Dong electrician company manufacture
RO film；Filmtec SW30-HR320 (Sal rejection 99.4%), Filmtec SW30-HR380 (Sal rejection
99.4%), Filmtec SW30-XLE400i (Sal rejection 99.6%), above for Muromachi technos company system
The RO film etc. made.The especially film of Sal rejection more than 99% is obtained in that the natural concentration extraction that fragrance balance is good
Thing, it is advantageous to.
The concentration utilizing RO film is to carry out under the operation pressure of 0.1～50MPa.It addition, operation temperature is according to entering
Row concentrate natural material and suitably select, such as carry out within the temperature range of about 5～50 DEG C.Generally speaking temperature
Higher, the penetration speed of water becomes big, but due to the dissolubility of contained composition, stability, absorption to reverse osmosis membrane
Property etc. is different also according to raw material, so carrying out practical operation after studying preferred temperature.Along with RO membrance concentration
Carrying out, water is removed by film, and the solid content constituent concentration of result concentrated solution rises, and the viscosity of concentrated solution uprises, logical
Chang Ruguo is concentrated to about about Bx30 °, then owing to concentrated solution osmotic pressure uprises, so water f hardlyes pass through.Therefore,
Concentrated solution is difficult to circulate at film, pump and in linking these pipe, substantially water retention stop-pass mistake.It is concentrated to this rank, or
Any stage before this terminates to concentrate.
The concentration of RO film is utilized, it is possible to obtain the Aroma concentrates that fragrance concentration rate is 1.1～about 10 by this.
Aroma concentrates owing to being obtained also comprises the nonvolatile water soluble ingredients such as taste composition, so the local flavor to food
Improve useful.
When carrying out lipase treatment, in order to carry out ester with organic acid contained in the plant extract that steam extracts
React and add alcohol.As the alcohol used, such as, can illustrate selected from methanol, ethanol, normal propyl alcohol, isopropanol, fourth
The mixture of one or more in alcohol, 2-butanol, the tert-butyl alcohol etc..In these, ethanol is the most more preferably used.
The alcohol carrying out ester reaction with organic acid contained in the plant extract that steam extracts is to carry out lipase
The determining alcohol of plant extract through steam extraction processed become 0.1 mass %～50 mass %, preferably 1 mass %～
The mode of 40 mass %, more preferably 5 mass %～30 mass % is added, and it is possible to extract the plant after lipase treatment
Take thing and give fragrant and mellow fragrance or maturation perfume.In the case of determining alcohol is more than 50 mass %, ester concentration reduces, and cannot
Plant extract after lipase treatment is given fragrant and mellow fragrance or maturation is fragrant.
About the concentration of the lipase when plant extract extracted through steam is carried out lipase treatment, as long as at fat
After ferment treatment, to have fragrant and mellow fragrance or maturation fragrant for plant extract, then is just not particularly limited, can enumerate relative to
The plant extract extracted through steam is 0.1 mass %～1 mass %, preferably 0.2 mass %～0.5 mass %.
About the condition when plant extract extracted through steam is carried out lipase treatment, usually 20 DEG C～60 DEG C,
Preferably 30 DEG C～50 DEG C, the process time is 1 hour～1 week, preferred process 2 hours～48 hours.More satisfactory for passing through
Processed within 2 hours～48 hours this relatively short time and do not damage the abnormal smells from the patient of plant extract, and there is maturation
Fragrant.
It is not particularly limited as the lipase that can be used in the present invention, such as, can suitably utilize from aspergillus, root hair
Mould genus, Rhizopus, Penicillium, Candida, pichia genus, Chromobacterium, alcaligenes, streptomyces,
The lipase of the various microorganism collection such as actinomadura, bacillus, the lipase obtained from the pancreas of pig,
The oral cavity lipase etc. gathered from kid, hoggerel, the oral cavity secreting gland of calf.It addition, as commercially available product, permissible
Illustrate: lipase L, lipase M, lipase A P, lipase ay, lipase P, lipase A K, lipase
CES, lipase M-AP, lipase D, lipase N, lipase CT, lipase R, lipase MER (more than
For Amano Enzyme (stock) manufacture), SUMIZYME NLS, SUMIZYME RLS, SUMIZYME ALS (with
Upper for new Japan Chemical Industry (stock) manufacture；Registered trade mark)；Lipase MY, lipase PL, lipase QLM (more than
Run after fame sugar industry (stock) manufacture), lipase P, lipase A-10D, PLA2, lipase-Saiken (registered trade mark) (more than
For Nagase chemteX (stock) manufacture), pig pancreatic lipases (Sigma-Aldrich Japan (stock) manufactures), Lecitase (note
Volume trade mark), Palatase, Palatase M (be above Novozymes (stock) manufacture), Talipase (limit, field pharmacy (stock) manufacture)
Deng.These lipases can be individually with maybe being utilized by multiple combination.
By the plant extract through lipase treatment that described method will be utilized to be obtained under conditions of 60 DEG C～120 DEG C
Heat 2 seconds～90 minutes and after making enzyme inactivation, be cooled to, and carry out standing, centrifugal treating and filtration etc. suitable
Process, it is possible to obtain the enzyme treated plant extract of the present invention.
The enzyme treated plant extract of the present invention obtained by described method also is able to directly with aqueous alcohol solutions
Form use, it is also possible to compose if necessary in this extract adds dextrin, producing starch, cyclodextrin, arabic gum etc.
Shape agent or make pasty state without these, and then, it addition, also be able to by use be spray-dried, vacuum drying, cold
The drying means that the dry grade of lyophilizing is suitable is dried and makes powder.
Enzyme treated plant extract obtained in the present invention also is able to optionally add and is obtained by other method
Plant extract, spice, antioxidant, pigment, arbitrarily food material or the additive such as vitamin.
So, according to the present invention, such as by beverages such as refreshment drink, soda pop, milk beverage, functional drinkss
Class；The sweet food classes such as confection, cooky, cake, fruit jelly etc. are added the enzyme treated plant extract of appropriate amount, energy
Enough offer imparts the natural flavour mountaineous diet product that balance that plant material had is the best.It addition, according to this
Invention, such as by shampoo class, suppurative mastitis class, other hair cosmetics base；XIANGFEN, lipstick, other cosmetic
Base or lotion for cosmetic purpose class base；Washing lotion class, sterilization lotion class, deodorant lotion class, other various health cares
/ health lotion class；Various health cares/hygienic material the classes such as toothpaste, napkin, toilet paper；Medicine category etc. are added suitably
The enzyme treated plant extract of amount, using the teaching of the invention it is possible to provide the consumer goods that natural sense improves and hobby property is higher.
Hereinafter, the present invention is further illustrated by embodiment.And, the present invention is not limited to these.
[embodiment]
(reference example 1: the manufacture of coffee extract)
Colombia EX (L-value 20) 50kg as commercially available Baked Coffee Beans by FAAS is filled in rustless steel tubulation post, and
At 100～105 DEG C, carry out vapor distillation 2.5 hours and obtain distillate 100kg.Carbon is added in described distillate
Acid hydrogen sodium 525g and pH value is set to 5.10, to gained liquid use RO membrane concentrator NTR-70HG S2F (day east
Electrician company manufactures) process 3 hours under conditions of operation pressure 4MPa, circular flow 7L/min, it is derived from coffee
Coffee extract 12.0kg (reference material 1, Bx4.05 °, pH value 5.34).
(embodiment 1: the concentration of alcohol 10%+ ferment treatment of coffee extract)
95% ethanol water 3g and lipase ay (Amano is added in the coffee extract 27g of reference material 1
Enzyme (stock) manufactures) 90mg, and carry out ferment treatment 16 hours by standing at 40 DEG C.After ferment treatment, pass through
Reach temperature 70 C and make enzyme be heated and inactivated, be cooled to thereafter less than 30 DEG C, and carry out 200 eye mesh screen filtrations, thus
Obtain enzyme treated coffee extract 30g (product 1 of the present invention).
(embodiment 2: the change of enzyme during ferment treatment)
In embodiment 1, enzyme is changed to lipase MER (Amano Enzyme (stock) manufacture), in addition, all with
The mode same with embodiment 1 processes, and is derived from enzyme treated coffee extract 30g (product 2 of the present invention).
(comparative example 1: the most enzyme treated product)
In embodiment 1, without lipase ay, in addition, all locate in the way of same with embodiment 1
Reason, is derived from coffee extract 30g (comparing product 1).
(embodiment 3: the change of temperature during ferment treatment)
In embodiment 1, by add lipase ay ferment treatment time temperature be changed to 25 DEG C, in addition, all with
The mode same with embodiment 1 processes, and is derived from enzyme treated coffee extract 30g (product 3 of the present invention).
(embodiment 4: the change of temperature during ferment treatment)
In embodiment 1, by add lipase ay ferment treatment time temperature be changed to 50 DEG C, in addition, all with
The mode same with embodiment 1 processes, and is derived from enzyme treated coffee extract 30g (product 4 of the present invention).
(embodiment 5: the concentration of alcohol 30%+ ferment treatment of coffee extract)
In embodiment 1, the coffee extract 21g of reference material 1 adds 95% ethanol water 9g and lipase
AY (Amano Enzyme (stock) manufacture) 90mg, after this operation, all processes in the way of same with embodiment 1,
It is derived from enzyme treated coffee extract 30g (product 5 of the present invention).
(embodiment 6: the concentration of alcohol 50%+ ferment treatment of coffee extract)
In embodiment 1, the coffee extract 15g of reference material 1 adds 95% ethanol water 15g and fat
Enzyme AY (Amano Enzyme (stock) manufacture) 90mg, after this operation, all locates in the way of same with embodiment 1
Reason, is derived from enzyme treated coffee extract 30g (product 6 of the present invention).
(comparative example 3: the concentration of alcohol 60%+ ferment treatment of coffee extract)
In embodiment 1, the coffee extract 12g of reference material 1 adds 95% ethanol water 18g and fat
Enzyme AY (Amano Enzyme (stock) manufacture) 90mg, after this operation, all locates in the way of same with embodiment 1
Reason, is derived from enzyme treated coffee extract 30g (comparing product 3).
(embodiment 7: the change of enzyme processing time)
In embodiment 1, enzyme processing time is changed to 8 hours, in addition, all with the side same with embodiment 1
Formula processes, and is derived from enzyme treated coffee extract 30g (product 7 of the present invention).
By embodiment 1～7 and comparative example 1,3 condition be relatively shown in table 1 and table 2.
[table 1]
| Embodiment 1 | Embodiment 2 | Comparative example 1 | Embodiment 3 | Embodiment 4 | |
| Concentration of alcohol | 10% | 10% | 10% | 10% | 10% |
| The process time | 16 hours | 16 hours | 16 hours | 16 hours | 16 hours |
| Treatment temperature | 40℃ | 40℃ | 40℃ | 25℃ | 50℃ |
| The lipase used | Lipase ay | Lipase MER | - | Lipase ay | Lipase ay |
[table 2]
| Embodiment 5 | Embodiment 6 | Comparative example 3 | Embodiment 7 | |
| Concentration of alcohol | 30% | 50% | 60% | 10% |
| The process time | 16 hours | 16 hours | 16 hours | 8 hours |
| Treatment temperature | 40℃ | 40℃ | 40℃ | 40℃ |
| The lipase used | Lipase ay | Lipase ay | Lipase ay | Lipase ay |
(embodiment 8: the sense evaluation of coffee extract)
Perfume (or spice) is carried out by 10 organoleptic test persons through well trained coffee extract to being obtained by described manufacture method
Gas is evaluated.Fragrance evaluation is to prepare described enzyme treated coffee extract to be placed in 30ml sample bottle, to compare product 1
It is evaluated the fragrance of bottleneck as object and is smeared to by its solution trying to be evaluated on fragrant paper.Fragrance scoring is with such as
Lower form is marked: compare ,-1 with comparing product 1 (the most enzyme treated product): fragrance is deteriorated；0: without bigger difference；1:
The slightly coffee sample fragrance of maturation sense；2: have the coffee sample fragrance of maturation sense；3: substantially have the coffee sample fragrance of maturation sense.
Average and the average fragrance evaluation result of these 10 organoleptic test persons are shown in table 3.
[table 3]
The fragrance evaluation of coffee extract
| Fragrance is marked | Fragrance is evaluated | |
| Relatively product 1 | - | Comparison |
| Product 1 of the present invention | 2.2 | There are fragrant and mellow maturation sense, fermentative smell |
| Product 2 of the present invention | 2.0 | There are maturation sense, fermentative smell |
| Product 3 of the present invention | 1.6 | There are maturation sense, fermentative smell slightly |
| Product 4 of the present invention | 1.8 | There are maturation sense, more weak fermentative smell |
| Product 5 of the present invention | 1.6 | There are maturation sense, fermentative smell slightly |
| Product 6 of the present invention | 1.5 | There are maturation sense, fermentative smell slightly |
| Product 7 of the present invention | 2.0 | There are maturation sense, fermentative smell |
| Relatively product 3 | 0.6 | Some maturations perfume have been compared with comparing product 1 |
Result according to table 3 shows, by carrying out lipase treatment, it is possible to manufacture the coffee extract with maturation sense.
It addition, by carrying out lipase treatment, the undesirable abnormal smells from the patient that bakes being derived from coffee reduces, and fermentative smell strengthens.Enter
And, in the case of the concentration of alcohol of the coffee extract improved as comparative example 3 when carrying out lipase treatment, also without
Method manufacture has the coffee extract of maturation sense.
(reference example 2: the manufacture of coffee extract)
Colombia EX (L-value 20) 10kg as commercially available Baked Coffee Beans by FAAS is filled in rustless steel tubulation post, and
It is sent to bottom, extract 3 hours, be derived from from tubing string top by the soft water being warmed to 95 DEG C with flow velocity 2500ml/hr
Coffee extract 60kg (reference material 2, Bx3.0 °).
(embodiment 9: the flavor evaluation of black coffee)
As shown in table 4 below, black coffee base material is allocated described product of the present invention 1～7 and compare product 1,3 and prepare
Black coffee.
[table 4]
Black coffee allotment formula
For by the black coffee prepared by described method, using having allocated the black coffee comparing product 1 as object, by 10
Name carries out flavor evaluation through the organoleptic test person of well trained.Flavor evaluation is to have allocated product 1～7 of the present invention by trying out
And compare the black coffee of product 1,3 and be evaluated.Flavour mark is to mark with following form: and compare product 1 (not
Enzyme treated product) to compare ,-1: local flavor is deteriorated；0: without bigger difference；1: the slightly coffee sample local flavor of maturation sense；2:
There is the coffee sample local flavor of maturation sense；3: substantially have the coffee sample local flavor of maturation sense.Average by these 10 organoleptic test persons
Score and average flavor evaluation result are shown in table 5.
[table 5]
The flavor evaluation of black coffee
| The coffee extract of allotment | Flavour mark | Flavor evaluation |
| Relatively product 1 | - | Comparison |
| Product 1 of the present invention | 2.4 | Chocolate sense is spread, is had fermentation sense |
| Product 2 of the present invention | 2.1 | Chocolate sense is spread, is had fermentation sense |
| Product 3 of the present invention | 1.6 | There is chocolate sense, have more weak fermentation sense |
| Product 4 of the present invention | 1.9 | There is chocolate sense, have fermentation sense |
| Product 5 of the present invention | 1.8 | There is chocolate sense, have fermentation sense |
| Product 6 of the present invention | 1.6 | There is chocolate sense, have more weak fermentation sense |
| Product 7 of the present invention | 2.1 | Chocolate sense is spread, is had fermentation sense |
| Relatively product 3 | 0.6 | Almost identical with comparing product 1, have some sweet tastes |
Result according to table 5 shows, by carrying out lipase treatment, it is possible to manufactures and has sweet taste as chocolate
Black coffee.It addition, by carrying out lipase treatment, the bitterness being derived from coffee bean reduces, and as chocolate, sweet taste exists
Spreading in Kou, fermentation sense increases.And then, in the second of the black coffee improved as comparative example 3 when carrying out lipase treatment
In the case of determining alcohol, also cannot manufacture the black coffee with fermentation sense.
(embodiment 10: the fatty-acid ethyl ester in coffee extract quantitative)
By HPLC (high performance liquid chromatography, high performance liquid chromatography) method to product of the present invention
1～7 and compare in product 1,3 containing ratio of contained ethyl acetate, ethyl propionate and ethyl n-butyrate. and be measured.Will
Analysis result is shown in table 6.
[utilizing the mensuration of the fatty-acid ethyl ester of HPLC method]
The preparation of titer
In accurately weighing ethyl acetate, ethyl propionate and ethyl n-butyrate. standard substance about 0.1g being placed in the measuring bottle of 10mL,
And after utilizing acetonitrile constant volume, and then 50% acetonitrile is utilized the most accurately to dilute and prepare titer.
HPLC measures the preparation of sample
Accurately weigh extract during about 1g is placed in the measuring bottle of 10mL, and after utilizing acetonitrile constant volume, carry out
PVDF (polyvinylidene difluoride, polyvinylidene fluoride) membrane filter (Millipore company, aperture 0.45 μm)
Process.This is prepared liquid and is supplied to HPLC analysis.
HPLC analysis condition
Machine: SHIMADZU PROMINENCE (Shimadzu Seisakusho Ltd.)
Tubing string: INERTSIL ODS (GL Science company manufacture)
Internal diameter 4.6mm × length 150mm, particle diameter 3.3 μm
Tubing string temperature: 40 DEG C
Flowing phase: A liquid water: acetonitrile: formic acid=900:100:1
B liquid water: acetonitrile: formic acid=100:900:1
Gradient condition: (A): (B)=70:30 (0 minute), 50:50 (5 minutes),
～0:100 (20 minutes), 0:100 (30 minutes)
Flow velocity: 0.6mL/min
Injection rate: 10 μ L
Minute: 55min.
Detector: PDA (photodiode array, photodiodes array) (measures wavelength: 270nm)
[table 6]
The analysis result of fatty-acid ethyl ester
Result according to table 6 shows, by carrying out lipase treatment, esterification is promoted, and fatty-acid ethyl ester increases
Add.Thus, and the result combination that sense is evaluated, demonstrate that fatty-acid ethyl ester contributes to the maturation sense of coffee extract.Separately
Outward, point out in the case of the concentration of alcohol of the aquiferous ethanol solvent improved as comparative example 3 when carrying out lipase treatment,
It is not likely to produce fatty-acid ethyl ester similarly.
(reference example 3: the manufacture of black tea extract)
Crow watt original flavor (Uva plain) type 100kg as commercially available black tea leaf is filled in rustless steel tubulation post, and
At 100～105 DEG C, carry out vapor distillation 3 hours and obtain distillate 200kg.Described distillate is used RO film
Thickener NTR-70HG S2F (manufacture of Dong electrician company) is in operation pressure 4MPa, the condition of circular flow 7L/min
Lower process 3 hours, is derived from black tea extract 14.0kg (reference material 3, Bx0.45 °, pH value 4.41).
(embodiment 11: the concentration of alcohol 10%+ ferment treatment of black tea extract)
95% ethanol water 3g and lipase ay (Amano is added in the black tea extract 27g of reference material 3
Enzyme (stock) manufactures) 90mg, and carry out ferment treatment 16 hours by standing at 40 DEG C.After ferment treatment, pass through
Reach temperature 70 C and make enzyme be heated and inactivated, be cooled to thereafter less than 30 DEG C, and carry out 200 eye mesh screen filtrations, thus
Obtain enzyme treated black tea extract 30g (product 8 of the present invention).
(embodiment 12: the change of enzyme during ferment treatment)
In embodiment 11, enzyme is changed to lipase MER (Amano Enzyme (stock) manufacture), in addition, all
Process in the way of same with embodiment 11, be derived from enzyme treated black tea extract 30g (product 9 of the present invention).
(comparative example 4: the most enzyme treated product)
In embodiment 11, without lipase ay, in addition, all carry out in the way of same with embodiment 11
Process, be derived from black tea extract 30g (comparing product 4).
(embodiment 13: the change of temperature during ferment treatment)
In embodiment 11, by add lipase ay ferment treatment time temperature be changed to 25 DEG C, in addition, all
Process in the way of same with embodiment 11, be derived from enzyme treated black tea extract 30g (product of the present invention
10)。
(embodiment 14: temperature change during ferment treatment)
In embodiment 11, by add lipase ay ferment treatment time temperature be changed to 50 DEG C, in addition, all
Process in the way of same with embodiment 11, be derived from enzyme treated black tea extract 30g (product 11 of the present invention).
(embodiment 15: the concentration of alcohol 30%+ ferment treatment of black tea extract)
In embodiment 11, the black tea extract 21g of reference material 3 adds 95% ethanol water 9g and fat
Enzyme AY (Amano Enzyme (stock) manufacture) 90mg, after this operation, all locates in the way of same with embodiment 11
Reason, is derived from enzyme treated black tea extract 30g (product 12 of the present invention).
(embodiment 16: the concentration of alcohol 50%+ ferment treatment of black tea extract)
In embodiment 11, the black tea extract 15g of reference material 3 adds 95% ethanol water 15g and fat
Enzyme AY (Amano Enzyme (stock) manufacture) 90mg, after this operation, all locates in the way of same with embodiment 11
Reason, is derived from enzyme treated black tea extract 30g (product 13 of the present invention).
(comparative example 6: the concentration of alcohol 60%+ ferment treatment of black tea extract)
In embodiment 11, the black tea extract 12g of reference material 3 adds 95% ethanol water 18g and fat
Enzyme AY (Amano Enzyme (stock) manufacture) 90mg, after this operation, all locates in the way of same with embodiment 11
Reason, is derived from enzyme treated black tea extract 30g (comparing product 6).
(embodiment 17: the change of enzyme processing time)
In embodiment 11, enzyme processing time is changed to 8 hours, in addition, all with same with embodiment 11
Mode processes, and is derived from enzyme treated black tea extract 30g (product 14 of the present invention).
By embodiment 11～17 and comparative example 4,6 condition be relatively shown in table 7 and table 8.
[table 7]
| Embodiment 11 | Embodiment 12 | Comparative example 4 | Embodiment 13 | Embodiment 14 | |
| Concentration of alcohol | 10% | 10% | 10% | 10% | 10% |
| The process time | 16 hours | 16 hours | 16 hours | 16 hours | 16 hours |
| Treatment temperature | 40℃ | 40℃ | 40℃ | 25℃ | 50℃ |
| The lipase used | Lipase ay | Lipase MER | - | Lipase ay | Lipase ay |
[table 8]
| Embodiment 15 | Embodiment 16 | Comparative example 6 | Embodiment 17 | |
| Concentration of alcohol | 30% | 50% | 60% | 10% |
| The process time | 16 hours | 16 hours | 16 hours | 8 hours |
| Treatment temperature | 40℃ | 40℃ | 40℃ | 40℃ |
| The lipase used | Lipase ay | Lipase ay | Lipase ay | Lipase ay |
(embodiment 18: the sense evaluation of black tea extract)
Perfume (or spice) is carried out by 10 organoleptic test persons through well trained black tea extract to being obtained by described manufacture method
Gas is evaluated.Fragrance evaluation is to prepare described enzyme treated black tea extract to be placed in 30ml sample bottle, to compare product 4
It is evaluated the fragrance of bottleneck as object and is smeared to by its solution trying to be evaluated on fragrant paper.Fragrance scoring is with such as
Lower form is marked: compare ,-1 with comparing product 4 (the most enzyme treated product): fragrance is deteriorated；0: without bigger difference；1:
The slightly black tea sample fragrance of maturation sense；2: have the black tea sample fragrance of maturation sense；3: substantially have the black tea sample fragrance of maturation sense.
Average and the average fragrance evaluation result of these 10 organoleptic test persons are shown in table 9.
[table 9]
The fragrance evaluation of black tea extract
| Fragrance is marked | Fragrance is evaluated | |
| Relatively product 4 | - | Comparison |
| Product 8 of the present invention | 2.4 | There are fragrant and mellow maturation sense, fruity fragrance |
| Product 9 of the present invention | 2.2 | There are fragrant and mellow maturation sense, fruity fragrance |
| Product 10 of the present invention | 1.7 | There are maturation sense, fruit sense of taste slightly |
| Product 11 of the present invention | 1.8 | There are maturation sense, more weak fruit sense of taste |
| Product 12 of the present invention | 1.6 | There are maturation sense, more weak fruit sense of taste |
| Product 13 of the present invention | 1.3 | There are maturation sense, fruit sense of taste slightly |
| Product 14 of the present invention | 2.0 | There are maturation sense, fruity fragrance |
| Relatively product 6 | 0.5 | Almost identical with comparing product 4, have because of distillation caused by burnt flavor |
Result according to table 9 shows, by carrying out lipase treatment, it is possible to manufacture the black tea extract with maturation sense.
It addition, by carrying out lipase treatment, produced when the Folium Camelliae sinensis of black tea is carried out vapor distillation undesirable burn
Abnormal smells from the patient reduces, and fruit sense of taste strengthens.And then, as comparative example 6, improving the extraction of black tea when carrying out lipase treatment
In the case of the concentration of alcohol of thing, also cannot manufacture the black tea extract with maturation sense.
(reference example 4: the manufacture of black tea extract)
Crow watt original type 10kg as commercially available black tea leaf is filled in rustless steel tubulation post, and at 12L glass
Tubing string adds black tea 100g, adds 90 DEG C of hot water 100kg, stand extraction 1 hour.Thereafter, Folium Camelliae sinensis is separated,
It is derived from black tea extract 80kg (reference material 4, Bx1.2 °).
(embodiment 19: the flavor evaluation of black tea drinks)
As shown in table 10 below, allocate in black tea drinks base material described product of the present invention 8～14 and compare product 4,6 and
Prepare black tea drinks.
[table 10]
Black tea drinks allotment formula
For by the black tea drinks prepared by described method, the black tea drinks that compares product 4 will be allocated as object, by
10 organoleptic test persons through well trained carry out flavor evaluation.Flavor evaluation be by try out allocated product 8 of the present invention～
14 and compare the black tea drinks of product 4,6 and be evaluated.Flavour mark is to mark with following form: and compare product
4 (the most enzyme treated product) are compared ,-1: local flavor is deteriorated；0: without bigger difference；1: the slightly black tea sample local flavor of maturation sense；
2: have the black tea sample local flavor of maturation sense；3: substantially have the black tea sample local flavor of maturation sense.By these 10 organoleptic test persons'
Average and average flavor evaluation result are shown in table 11.
[table 11]
The flavor evaluation of black tea drinks
| The black tea extract of allotment | Flavour mark | Flavor evaluation |
| Relatively product 4 | - | Comparison |
| Product 8 of the present invention | 2.2 | Fruit sense of taste spreads, has fermentation sense |
| Product 9 of the present invention | 2.0 | Fruit sense of taste spreads, has fermentation sense |
| Product 10 of the present invention | 1.5 | There is fruit sense of taste, have more weak fermentation sense |
| Product 11 of the present invention | 1.4 | There is fruit sense of taste, have more weak fermentation sense |
| Product 12 of the present invention | 1.8 | There is fruit sense of taste, have fermentation sense |
| Product 13 of the present invention | 1.5 | There is fruit sense of taste, have more weak fermentation sense |
| Product 14 of the present invention | 1.8 | Fruit sense of taste spreads, has fermentation sense |
| Relatively product 6 | 0.3 | Almost identical with comparing product 1 |
Result according to table 11 shows, by carrying out lipase treatment, it is possible to manufactures and has sweet taste as fruity
Black tea drinks.It addition, by carrying out lipase treatment, be derived from the astringent taste sense produced by Folium Camelliae sinensis of black tea or by steam
What distillation produced burns sense reduction, and as fruity, sweet taste spreads in mouth, and fermentation sense increases.And then, as than
In the case of relatively example 6 improves the concentration of alcohol of black tea extract when carrying out lipase treatment like that, also cannot manufacture and have
The black tea drinks of fermentation sense.
(embodiment 20: the fatty-acid ethyl ester in black tea extract quantitative)
Utilize HPLC method to product of the present invention 8～14 and compare ethyl acetate contained in product 4,6, ethyl propionate and
The containing ratio of ethyl n-butyrate. is measured.Analysis result is shown in table 12.And, utilize the fatty-acid ethyl ester of HPLC method
Mensuration be to be carried out by the method identical with embodiment 10.
[table 12]
The analysis result of fatty-acid ethyl ester
Result according to table 12 shows, by carrying out lipase treatment, esterification is promoted, and fatty-acid ethyl ester
Increase.Thus, and the result combination that sense is evaluated, demonstrate that fatty-acid ethyl ester contributes to the maturation sense of black tea extract.
It addition, prompting is in the situation of the concentration of alcohol of the aquiferous ethanol solvent improved as comparative example 6 when carrying out lipase treatment
Under, it is not likely to produce fatty-acid ethyl ester similarly.
Claims (5)
1. the manufacture method of an enzyme treated plant extract, it is characterised in that: with determining alcohol become 0.1 mass %～
The mode of 50 mass % is to the plant extraction through steam extraction plant material being carried out vapor distillation and obtain
After thing adds alcohol, the plant extract extracted through steam is carried out lipase treatment.
The manufacture method of enzyme treated plant extract the most according to claim 1, it is characterised in that: at lipase
Heat with 20 DEG C～60 DEG C during process.
The manufacture method of enzyme treated plant extract the most according to claim 1 and 2, it comprises the steps:
(1) plant material is carried out vapor distillation and obtain the plant extract through steam extraction；
(2) reverse osmosis membrane is used to be concentrated by the plant extract obtained in step (1)；And
(3) obtain in step (2) in the way of determining alcohol becomes 0.1 mass %～50 mass % is dense through reverse osmosis membrane
After the plant extract of contracting adds alcohol, at 20 DEG C～60 DEG C, the plant extract extracted through steam is carried out
Lipase treatment.
The manufacture method of enzyme treated plant extract the most according to any one of claim 1 to 3, wherein plant
Raw material is coffee or teas.
The manufacture method of enzyme treated plant extract the most according to any one of claim 1 to 4, wherein alcohol is
Ethanol.
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| JP2014029323A JP6297354B2 (en) | 2014-02-19 | 2014-02-19 | Method for producing enzyme-treated plant extract |
| JP2014-029323 | 2014-02-19 | ||
| PCT/JP2015/053338 WO2015125629A1 (en) | 2014-02-19 | 2015-02-06 | Method for producing enzymatically treated plant extract |
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| CN (1) | CN106028825A (en) |
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| CN105176685A (en) * | 2015-09-30 | 2015-12-23 | 华南理工大学 | Method for preparing natural aroma-enhanced orange essential oil with enzymatic method |
| CN105602716A (en) * | 2015-11-04 | 2016-05-25 | 天津蓝天润洁新材料科技有限公司 | Composition capable of removing strange fragrance of mandarin oil, and method used for treating mandarin oil |
| CN108977278A (en) * | 2018-06-07 | 2018-12-11 | 杨光 | A kind of lotus aromatic substance preparation method |
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| JPH10316992A (en) * | 1997-05-20 | 1998-12-02 | T Hasegawa Co Ltd | Preparation of natural vanilla aroma |
| JP2003204757A (en) * | 2002-01-15 | 2003-07-22 | Ucc Ueshima Coffee Co Ltd | Method for producing concentrated coffee liquid where aroma component is recovered |
| JP2007039609A (en) * | 2005-08-05 | 2007-02-15 | Asahi Breweries Ltd | Perfume |
| JP2010013510A (en) * | 2008-07-01 | 2010-01-21 | T Hasegawa Co Ltd | Method for concentrating aroma using reverse osmosis membrane |
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| JPH0650975B2 (en) * | 1986-08-07 | 1994-07-06 | 朝日麦酒株式会社 | Malt for cooking and its manufacturing method |
| JPH0889230A (en) * | 1994-09-26 | 1996-04-09 | Kikkoman Corp | Production of sake |
| JP4187938B2 (en) * | 2001-02-28 | 2008-11-26 | 旭松食品株式会社 | Aromatic natto manufacturing method |
| JP4568490B2 (en) * | 2003-11-06 | 2010-10-27 | 株式会社ポッカコーポレーション | Method for producing volatile component, food and drink containing volatile component, and method for producing coffee beverage or tea beverage |
| JP4546358B2 (en) * | 2005-09-01 | 2010-09-15 | 長谷川香料株式会社 | Coffee flavor and method for producing the same |
| JP2007295921A (en) * | 2006-04-06 | 2007-11-15 | Sanei Gen Ffi Inc | Method for producing tea extract |
| JP2011062181A (en) * | 2009-09-18 | 2011-03-31 | Ogawa & Co Ltd | Taste improver of sweetener with high sweetness degree |
| JP5869378B2 (en) * | 2012-03-08 | 2016-02-24 | 三井農林株式会社 | Method for producing tea extract and tea extract |
| JP5922974B2 (en) * | 2012-04-12 | 2016-05-24 | 小川香料株式会社 | Method for producing natural fragrance with excellent storage stability |
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- 2015-02-06 WO PCT/JP2015/053338 patent/WO2015125629A1/en active Application Filing
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10316992A (en) * | 1997-05-20 | 1998-12-02 | T Hasegawa Co Ltd | Preparation of natural vanilla aroma |
| JP2003204757A (en) * | 2002-01-15 | 2003-07-22 | Ucc Ueshima Coffee Co Ltd | Method for producing concentrated coffee liquid where aroma component is recovered |
| JP2007039609A (en) * | 2005-08-05 | 2007-02-15 | Asahi Breweries Ltd | Perfume |
| JP2010013510A (en) * | 2008-07-01 | 2010-01-21 | T Hasegawa Co Ltd | Method for concentrating aroma using reverse osmosis membrane |
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| JP2015149972A (en) | 2015-08-24 |
| WO2015125629A1 (en) | 2015-08-27 |
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