TW201701764A - Method for producing roasted-aroma recovered material - Google Patents
Method for producing roasted-aroma recovered material Download PDFInfo
- Publication number
- TW201701764A TW201701764A TW105108270A TW105108270A TW201701764A TW 201701764 A TW201701764 A TW 201701764A TW 105108270 A TW105108270 A TW 105108270A TW 105108270 A TW105108270 A TW 105108270A TW 201701764 A TW201701764 A TW 201701764A
- Authority
- TW
- Taiwan
- Prior art keywords
- aroma
- roasted
- product
- roasting
- tea
- Prior art date
Links
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Classifications
-
- 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
- A23F5/46—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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Tea And Coffee (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
本發明係關於焙煎香氣回收物之製造方法。 The present invention relates to a method of producing a roasted aroma recovery product.
在決定對食品之嗜好性上，食品之氣味係最重要的要素之一。因此，以引出芬芳的氣味而謀求提升對食品之嗜好性為目的，常會施行焙煎。舉例而言，屬於代表性的嗜好飲料之一的咖啡，在咖啡的生豆(Green Beans)之狀態下只是帶有青澀的氣味，但藉由將咖啡的生豆進行焙煎，則會變得呈現出所謂的咖啡之獨特的氣味(芳香)。自焙煎咖啡豆中已鑑定出約800種揮發性香氣成分，但由於此等香氣成分的組成係依焙煎的程度(加熱溫度及時間)而有所變化，因而即便是相同的材料，亦可藉由焙煎的程度而引出各式各樣的氣味。 The odor of food is one of the most important factors in determining the preference for food. Therefore, in order to extract the fragrant smell and seek to improve the taste of food, roasting is often performed. For example, coffee, which is one of the representative hobby drinks, has a green scent in the state of green Beans, but it is changed by roasting the green beans of the coffee. It has to show the unique smell (aroma) of so-called coffee. About 800 volatile aroma components have been identified from roasted coffee beans, but the composition of these aroma components varies depending on the degree of roasting (heating temperature and time), so even the same material A wide variety of odors can be drawn by the degree of roasting.
如此，藉由實施焙煎可形成芬芳美好的氣味，此氣味係在使食品的嗜好性提升上產生重大影響。因此，對於可對目標食品賦予藉由焙煎所形成之芬芳的氣味之香料係寄予強烈的關心。 Thus, by performing roasting, a fragrant scent can be formed, which has a significant influence on the improvement of the taste of the food. Therefore, there is a strong interest in a fragrance system which can impart a fragrant odor by baking to a target food.
但是，一般而言，將天然原料進行蒸餾所得 到之香氣回收物，相較於在天然原料中加入水並進行萃取所得到之萃取物而言，係包含較多香氣成分，藉由添加至食品等中，可得到經強化、改善香氣之高品質的製品，因而已被廣泛利用。 However, in general, the natural raw materials are distilled. The aroma recovery product obtained by the method is characterized in that it contains more aroma components than the extract obtained by adding water to the natural raw material, and is added to the food or the like to obtain enhanced and improved aroma. Quality products have therefore been widely used.
因此，以對目標食品賦予藉由將食品素材進行焙煎所形成之香氣(以下，稱為「焙煎香氣」)而使對該食品之嗜好性提升為目的，期待開發出盡可能忠實地再現焙煎香氣之焙煎香氣的再現性高之焙煎香氣回收物。 Therefore, in order to enhance the taste of the food by imparting aroma (hereinafter referred to as "roasting aroma") formed by roasting the food material to the target food, it is expected to develop a faithful reproduction as faithfully as possible. A roasted aroma recovery product with high reproducibility of roasting aroma.
習知以來，為了回收經焙煎之食品(焙煎原料)中所包含之香氣成分，已報告有各種方法。若列舉該等方法中之一部份，則例如有下列者：液狀食品中之香氣成分之回收方法，其係將嗜好飲料等液狀食品中之香氣成分回收至液體狀態或超臨界狀態的二氧化碳中，接著使該液體狀態或超臨界狀態的二氧化碳發生氣化，並接觸在乙醇及10重量%以上的水之混合物中混合有0~70重量%的甘油之吸收液或由水及0.1~70重量%的甘油所組成之吸收液，將前述二氧化碳中之香氣成分回收至前述吸收液中(專利文獻1)；固體食品中之香氣成分之回收方法，其係使焙煎咖啡豆等固體食品中之香氣成分溶解/轉移至液體狀態或超臨界狀態的二氧化碳中，接著使所得到之含有香氣成分之二氧化碳發生氣化後，接觸在水或乙醇或此等之混合物中混合有0~70重量%的甘油之吸收液，而使前述二氧化碳中之香氣成分吸收至該吸收液中(專利文獻2)；香料組成物之製造方法，其係將藉由對被加熱原料 以使該被加熱原料之至少一部份燒焦之方式於氧存在環境中進行加熱所發出之香氣成分捕集至捕集液中(專利文獻3)；調製沖泡飲料濃縮物之方法，其特徵為包含下述步驟：將約10至約70%的植物性固體風味源混合在約30至約90%的非水性液體中而形成混合物的步驟、及對前述混合物進行處理使前述植物性固體風味源的平均粒子尺寸降低至約未滿50微米而得到前述沖泡飲料濃縮物的步驟(專利文獻4)；茶類萃取物之製造方法，其係(i)藉由水蒸氣蒸餾法自茶類原料回收香氣、(ii)對蒸餾殘渣進行酵素處理而得到酵素處理萃取物、(iii)將步驟(ii)所得到之酵素處理萃取物及步驟(i)所得到之回收香進行混合(專利文獻5)等。 Conventionally, various methods have been reported in order to recover the aroma components contained in the roasted food (roasted raw material). When one of the methods is listed, for example, there is a method for recovering aroma components in a liquid food, which is to recover aroma components in a liquid food such as a favorite beverage to a liquid state or a supercritical state. In the carbon dioxide, the carbon dioxide in the liquid state or the supercritical state is subsequently vaporized, and the absorbing liquid of 0 to 70% by weight of glycerin mixed with ethanol and 10% by weight or more of water is contacted or water and 0.1~ An absorption liquid composed of 70% by weight of glycerin recovers aroma components in the carbon dioxide into the absorption liquid (Patent Document 1); and a method for recovering aroma components in a solid food, which is a solid food such as roasted coffee beans The aroma component in the solution is dissolved/transferred to carbon dioxide in a liquid state or a supercritical state, and then the obtained carbon dioxide containing the aroma component is vaporized, and then contacted in water or ethanol or a mixture thereof is mixed with 0 to 70 weight. % of the glycerin absorption liquid, and the aroma component in the carbon dioxide is absorbed into the absorption liquid (Patent Document 2); the method for producing the fragrance composition is to be borrowed Material to be heated The aroma component emitted by heating in an oxygen-existing environment so that at least a portion of the heated raw material is scorched is trapped in the trapping liquid (Patent Document 3); and a method of preparing a brewed beverage concentrate, Characterized by the steps of: mixing from about 10 to about 70% of a source of botanical solid flavor in about 30 to about 90% of a non-aqueous liquid to form a mixture, and treating the mixture to aforesaid plant solids a step of reducing the average particle size of the flavor source to about 50 micrometers to obtain the aforementioned brewed beverage concentrate (Patent Document 4); a method for producing a tea extract, which is (i) by steam distillation from tea Recycling the aroma of the raw material, (ii) enzymatically treating the distillation residue to obtain an enzyme-treated extract, (iii) mixing the enzyme-treated extract obtained in the step (ii) and the recovered fragrant obtained in the step (i) (patent Literature 5) and so on.
[專利文獻1]日本專利特開平6-133725號公報 [Patent Document 1] Japanese Patent Laid-Open No. 6-133725
[專利文獻2]日本專利特開平6-133726號公報 [Patent Document 2] Japanese Patent Laid-Open No. 6-133726
[專利文獻3]日本專利特開平8-291298號公報 [Patent Document 3] Japanese Patent Laid-Open No. Hei 8-291298
[專利文獻4]日本專利特表2014-526247號公報 [Patent Document 4] Japanese Patent Laid-Open Publication No. 2014-526247
[專利文獻5]日本專利特開2011-182673號公報 [Patent Document 5] Japanese Patent Laid-Open Publication No. 2011-182673
然而，藉由習知技術所得到之焙煎香氣回收物，特別是在厚度或濃郁感等之方面，難謂充分地再現焙煎原料(茶類等)所呈現之焙煎香氣/香味，遂謀求進一步的改善。 However, it is difficult to sufficiently reproduce the roasting aroma/aroma of the roasting raw material (tea, etc.) by the roasting aroma recovery obtained by the conventional technique, particularly in terms of thickness or richness. Seek further improvement.
於是，本發明之課題為提供效率良好地製造焙煎香氣的再現性高，且可藉由添加至食品中而賦予增強具有厚度或濃郁感等之焙煎香氣/香味之焙煎香氣回收物之方法。 Then, an object of the present invention is to provide a roasting aroma recovery product which is highly effective in producing a roasted aroma and which can be added to a food to impart a roasted aroma/aroma which is enhanced in thickness or richness. method.
本發明者等人為了解決上述課題而進行各種檢討，結果發現藉由將包含焙煎香氣的蒸氣(氣體)通氣至鹼性之水混溶性醇水溶液中，可效率良好地得到焙煎香氣的再現性高，且可賦予增強具有厚度或濃郁感等之焙煎香氣之焙煎香氣回收物，遂完成本發明。 The inventors of the present invention conducted various reviews in order to solve the above problems, and as a result, it has been found that the volatilization of the roasted aroma can be efficiently obtained by aerating the vapor (gas) containing the roasted aroma into an alkaline water-miscible aqueous alcohol solution. The present invention can be completed by imparting a roasted aroma recovery product which enhances the roasted aroma having a thickness or a rich feeling.
即，本發明係焙煎香氣回收物之製造方法，其特徵為包含下述步驟：將水蒸氣及/或惰性氣體送至焙煎原料，使包含自該焙煎原料蒸發出之焙煎香氣的蒸氣餾出的步驟、及藉由將包含前述焙煎香氣之至少一部份的蒸氣通氣至鹼性之水混溶性醇水溶液中，使前述蒸氣中包含之焙煎香氣回收至前述鹼性之水混溶性醇水溶液中的步驟。 That is, the present invention is a method for producing a roasted aroma recovery product, which comprises the steps of: sending water vapor and/or an inert gas to a roasting raw material to cause a roasting aroma containing the evaporating material from the roasting raw material. a step of distilling off the vapor, and venting the vapor containing at least a portion of the roasting aroma to the alkaline water-miscible aqueous alcohol solution, and recovering the roasting aroma contained in the vapor to the alkaline water A step in a miscible aqueous alcohol solution.
此外，本發明係焙煎香氣回收物之製造方法，其特徵為包含下述步驟：將水蒸氣送至焙煎原料，使 包含自該焙煎原料蒸發出之焙煎香氣的蒸氣餾出，接著將前述蒸氣冷凝液化，得到第一香氣回收物的步驟、藉由將包含未回收至前述第一香氣回收物之剩餘之焙煎香氣的蒸氣進一步通氣至鹼性之水混溶性醇水溶液中，得到第二香氣回收物的步驟、及混合前述第一及第二香氣回收物的步驟。 Further, the present invention is a method for producing a roasted aroma recovery product, which comprises the steps of: sending water vapor to a roasting raw material so that Distilling the vapor containing the roasting aroma evaporated from the roasting raw material, followed by condensing the vapor to obtain a first aroma recovery product, by including the remaining baking which is not recovered to the first aroma recovery product The step of agitating the aroma vapor further aerating into an aqueous alkaline miscible alcohol solution to obtain a second aroma recovery product and mixing the first and second aroma recovery materials.
再者，本發明係焙煎香氣回收物之製造方法，其特徵為包含下述步驟：將水蒸氣送至焙煎原料，使包含自該焙煎原料蒸發出之焙煎香氣的蒸氣餾出，接著將前述蒸氣冷凝液化，得到第一香氣回收物的步驟、藉由將包含未回收至前述第一香氣回收物之剩餘之焙煎香氣的蒸氣進一步通氣至鹼性之水混溶性醇水溶液中，得到第二香氣回收物的步驟、於前述焙煎原料中加入水或水混溶性醇水溶液進行萃取得到萃取液的步驟、及混合前述第一及第二香氣回收物以及前述萃取液的步驟。 Furthermore, the present invention is a method for producing a roasted aroma recovery product, which comprises the steps of: sending steam to a roasting raw material, and distilling off steam containing roasting aroma evaporated from the roasting raw material, Then, the vapor is condensed and liquefied to obtain a first aroma recovery product, and the vapor containing the remaining roasted aroma which is not recovered to the first aroma recovery product is further ventilated to an alkaline water-miscible alcohol aqueous solution. a step of obtaining a second aroma recovery product, a step of extracting water or a water-miscible aqueous alcohol solution into the roasting raw material to obtain an extract, and a step of mixing the first and second aroma recovery materials and the extract liquid.
根據本發明之製造方法，可效率良好地製造焙煎原料所呈現之焙煎香氣的再現性優異之焙煎香氣回收物。此外，藉由本發明之製造方法所得到之焙煎香氣回收物可藉由摻合至食品中，而相較於摻合藉由習知的方法所得到之焙煎香氣回收物之情況而言，更進一步增強焙煎香氣/香味的厚度、及濃郁感，且可應用於茶系飲料等廣泛的食品中。 According to the production method of the present invention, the roasted aroma recovery product excellent in reproducibility of the roasted aroma exhibited by the roasted raw material can be efficiently produced. Further, the roasted aroma recovery obtained by the production method of the present invention can be blended into a foodstuff, as compared with the case of blending the roasted aroma recovery obtained by a conventional method. The thickness and richness of the roasted aroma/aroma are further enhanced, and it can be applied to a wide range of foods such as tea-based beverages.
特定而言，在將藉由本發明之製造方法所得到之焙煎香氣回收物摻合至綠茶或烏龍茶等茶系飲料中之情況，係在可賦予現泡的焙煎茶所具有之新鮮芬芳的香氣、及富有令人感受到濃郁感的飽滿度之厚重的香氣之同時，亦可抑制沉澱生成。 Specifically, in the case where the roasted aroma recovery product obtained by the production method of the present invention is blended into a tea-based beverage such as green tea or oolong tea, it is a fresh and fragrant aroma of the roasted tea which can be imparted to the present foam. It also inhibits the formation of precipitates while having a rich aroma that is rich in fullness.
再者，本發明之製造方法可將習知被排出/廢棄於香氣成分之捕集裝置外之揮發性高的香氣進行回收利用，因而係發揮出就成本面而言亦有利之產業上極優異的效果。 Further, in the production method of the present invention, it is possible to recycle the highly volatile aroma which is conventionally discharged/discarded outside the trapping device of the aroma component, and thus it is excellent in the industry which is advantageous in terms of cost. Effect.
以下，針對本發明進一步詳細地進行說明。 Hereinafter, the present invention will be described in further detail.
首先，針對本發明之第一實施形態所涉及之焙煎香氣回收物之製造方法進行說明。本發明之第一實施形態所涉及之焙煎香氣回收物之製造方法係包含下述步驟：將水蒸氣及/或惰性氣體送至焙煎原料，使包含自該焙煎原料蒸發出之焙煎香氣的蒸氣餾出的步驟、及藉由將包含前述焙煎香氣之至少一部份的蒸氣通氣至鹼性之水混溶性醇水溶液中，使前述蒸氣中包含之焙煎香氣回收至前述鹼性之水混溶性醇水溶液中的步驟。 First, a method of producing a roasted and aroma-recovered material according to the first embodiment of the present invention will be described. A method for producing a roasted aroma recovery product according to a first embodiment of the present invention comprises the steps of: sending water vapor and/or an inert gas to a roasting raw material to cause roasting comprising evaporation from the roasting raw material a step of distilling the vapor of the aroma and aeration of the roasting aroma contained in the vapor to the alkaline by aerating the vapor containing at least a portion of the roasting aroma to an aqueous alkaline miscible alcohol solution a step in a water miscible aqueous alcohol solution.
在本實施形態中，首先，將水蒸氣及/或惰性氣體送至焙煎原料，使包含自該焙煎原料蒸發出之焙煎香氣的蒸氣餾出。此處，作為前述焙煎原料，只要是可藉由施行焙煎或焙燒等加熱處理而提高嗜好性之賦予有香氣之天然原料，即無特別限定，一般而言，可列舉例如咖 啡、茶類(綠茶、焙茶、番茶、釜炒茶、烏龍茶、紅茶、中國茶、玄米茶、麥茶、薏苡茶、玄米茶、蕎麥茶、決明子茶、紅瑪黛茶(black mate)、綠瑪黛茶(green mate)等)、穀物類(焙煎大麥、焙煎麥芽、焙煎薏苡、焙煎米、焙煎玄米、焙煎發芽米、焙煎蕎麥的果實、焙煎玉米、炒芝麻、焙煎藜麥、焙煎莧、焙煎黍、焙煎稗、焙煎小米、焙煎大豆等)、香草類(薰衣草、紫蘇、茉莉、鼠尾草、牛至、佛手柑、啤酒花、檸檬香蜂草、洋甘菊、迷迭香、百里香、薄荷、芫荽等)、果實/蔬菜類(蘋果、甘薯、馬鈴薯等)、堅果類(核桃、栗子、花生等)、水產物(柴魚片、魷魚乾、甲殼類等)。此等之中，特定而言，較佳可例示綠茶、烏龍茶、紅茶、麥茶、焙煎薏苡、焙煎玄米、焙煎麥芽、咖啡。綠茶係經入火操作而作成製茶，而藉由此入火可形成芬芳的香氣，變得散發出調和有綠葉之氣味及焙燒香的綠茶之香氣。另外，作為可使用於咖啡中之原料生豆，阿拉比卡(Arabica)種、賴比瑞卡(Liberica)種、羅布斯塔(Robusta)種等皆可，無論其種類、產地，巴西、哥倫比亞、印度尼西亞等任何產地之咖啡豆皆可使用。此外，咖啡豆可僅單獨使用1種豆類，又亦可摻混使用2種以上的豆類。 In the present embodiment, first, steam and/or an inert gas is sent to the roasting raw material, and the vapor containing the roasting aroma evaporated from the roasting raw material is distilled off. Here, the roasting raw material is not particularly limited as long as it is a natural raw material which can be imparted with amelioration by heat treatment such as roasting or roasting, and is generally, for example, coffee. Brown, tea (green tea, roasted tea, fragrant tea, steamed tea, oolong tea, black tea, Chinese tea, black rice tea, wheat tea, 薏苡 tea, black rice tea, buckwheat tea, cassia tea, black mate, black mate) Green mate, etc., cereals (roasted barley, roasted malt, roasted glutinous rice, roasted rice, roasted black rice, roasted germinated rice, roasted buckwheat fruit, roasted corn, Stir-fried sesame, roasted buckwheat, roasted oysters, roasted oysters, roasted oysters, roasted rice, roasted soybeans, etc.), vanilla (lavender, perilla, jasmine, sage, oregano, bergamot, hops) , lemon balm, chamomile, rosemary, thyme, mint, alfalfa, etc.), fruits/vegetables (apples, sweet potatoes, potatoes, etc.), nuts (walnuts, chestnuts, peanuts, etc.), water products (chai fillets) , dried squid, crustaceans, etc.). Among these, in particular, green tea, oolong tea, black tea, wheat tea, roasted simmered rice, roasted black rice, roasted malt, and coffee are preferably exemplified. The green tea is made into a tea by a fire operation, and by this, a fragrant aroma can be formed, and the aroma of green tea which reconciles the smell of green leaves and roasting fragrance is emitted. In addition, as raw materials that can be used in coffee, Arabica, Liberica, Robusta, etc., regardless of their species, origin, Brazil, Colombia Coffee beans from any place, such as Indonesia, can be used. Further, the coffee beans may be used alone or in combination of two or more kinds of beans.
此等焙煎原料，雖然依焙煎的程度而有所不同，但通常藉由焙煎，糖質、胺基酸及其他成分等會因加熱而引起梅納反應(Maillard reaction)等，便形成美好芬芳的焙煎香氣。另一方面，伴隨著焙煎香氣的生成，係 生成甲酸、醋酸、丙酸、酪酸、纈草酸、異纈草酸等有機酸。此等之中，雖然醋酸及甲酸亦為香氣成分之一部份，但若大量存在，則會在對焙煎香氣給予潮濕的不良影響之同時，亦成為萃取液之pH降低、保存所引發之風味劣化的原因。焙煎香氣中所包含之成分，依焙煎原料的種類或焙煎的程度等，其含有平衡係有所不同，其結果，焙煎原料係各自形成富有特徵之焙煎香氣。 These roasting raw materials differ depending on the degree of roasting, but usually by roasting, a saccharide, an amino acid, and other components are caused by heating, causing a Maillard reaction or the like. A delicious, aromatic aroma. On the other hand, along with the generation of roasting aroma, An organic acid such as formic acid, acetic acid, propionic acid, butyric acid, shikimic acid or isohumulic acid is formed. Among them, although acetic acid and formic acid are also part of the aroma components, if they are present in a large amount, they will give a bad influence on the roasted aroma, and at the same time, the pH of the extract will be lowered and stored. The cause of flavor deterioration. The ingredients contained in the roasted aroma vary depending on the type of the roasted raw material or the degree of roasting, and the like, and the roasted raw materials each form a characteristic roasted aroma.
前述焙煎原料可為藉由任何焙煎方法所得到者，一般而言，可藉由使用在施行焙煎或焙燒時通常使用之裝置，對天然原料實施符合嗜好的焙煎或焙燒而得到。舉例而言，若取咖啡為例，可使用咖啡烘烤爐等依常法將咖啡生豆進行焙煎。舉例而言，將咖啡生豆投入旋轉滾筒的內部，一面旋轉攪拌此旋轉滾筒，一面自下方以氣體燃燒器等進行加熱而焙煎咖啡生豆。焙煎的程度只要是可供通常飲用乃至食用之程度的焙煎，則任何範圍內皆可。另外，前述焙煎原料亦可藉由購入經焙煎之市售品而取得。 The above-mentioned roasting raw material may be obtained by any roasting method, and generally, it can be obtained by subjecting the natural raw material to roasting or roasting in accordance with a method which is usually used in the baking or roasting. For example, if coffee is taken as an example, the green coffee beans can be roasted by a usual method such as a coffee baking oven. For example, the coffee green beans are put into the inside of the rotary drum, and the rotary drum is rotated and stirred, and the green beans are roasted by heating with a gas burner or the like from below. The degree of roasting may be any range as long as it is roasting to the extent that it is generally consumed or even consumed. Further, the above-mentioned roasting raw material can also be obtained by purchasing a roasted commercial product.
前述焙煎原料之中，特定而言，若塊狀者係在送入水蒸氣及/或惰性氣體前事先加以粉碎，則焙煎香氣成分的回收效率會提高，因而較佳係在焙煎後加以粉碎。在此情況，針對粉碎方法並無特別限制，任何粉碎方法、又且粉碎粒度皆可採用，粉碎裝置亦無特別限定。然而，藉由採用可在未與外部氣體接觸之情形下，於惰性氣體中適宜進行冷卻並以短時間進行粉碎之裝置，可防止焙煎香氣的飛散，因而更佳。 Among the above-mentioned roasting materials, in particular, if the lumps are pulverized before steam or/or an inert gas is supplied, the recovery efficiency of the roasted aroma components is improved, so that it is preferably after roasting. Smash it. In this case, the pulverization method is not particularly limited, and any pulverization method and pulverization particle size may be employed, and the pulverization device is not particularly limited. However, it is more preferable to prevent the scattering of the roasted aroma by using a device which can be suitably cooled in an inert gas and pulverized in a short time without being in contact with the outside air.
藉由將水蒸氣及/或惰性氣體送至焙煎原料，係使該焙煎原料所呈現之焙煎香氣連同水蒸氣及/或惰性氣體餾出。作為前述惰性氣體，可例示氮、氬、氦、二氧化碳(碳酸氣體)等。 By feeding water vapor and/or an inert gas to the roasting raw material, the roasting aroma present by the roasting raw material is distilled off together with water vapor and/or inert gas. Examples of the inert gas include nitrogen, argon, helium, carbon dioxide (carbonic acid gas), and the like.
在將水蒸氣及/或惰性氣體送至前述焙煎原料之情況，較佳係事先將焙煎原料加熱至焙煎香氣容易自前述焙煎原料蒸發出之溫度(通常為40~130℃)，使其成為可強烈感受到焙煎香氣之狀態。藉此，可得到焙煎香氣的再現性更進一步提高之焙煎香氣回收物。 In the case of sending water vapor and/or inert gas to the roasting raw material, it is preferred to heat the roasting raw material in advance to a temperature at which the roasting aroma is easily evaporated from the roasting raw material (usually 40 to 130 ° C). It makes it a state in which the aroma of roasting can be strongly felt. Thereby, the roasted aroma recovery product in which the reproducibility of the roasted aroma is further improved can be obtained.
此外，就使焙煎香氣容易蒸發而言，較佳係在將水蒸氣及/或惰性氣體送至前述焙煎原料前，預先將該焙煎原料以溶媒(水、抗壞血酸鈉水溶液等)濕潤。進行濕潤時之條件(溫度、時間)係依焙煎原料的種類等而有所不同，而在焙煎原料為茶葉之情況，較佳係於5~60℃之溫度施行3~120分鐘。 Further, in order to facilitate the evaporation of the roasted aroma, it is preferred to wet the baking raw material in advance with a solvent (water, sodium ascorbate aqueous solution, etc.) before sending the steam and/or the inert gas to the baking raw material. The conditions (temperature, time) at the time of wetting differ depending on the type of the roasted raw material, and when the roasted raw material is tea, it is preferably carried out at a temperature of 5 to 60 ° C for 3 to 120 minutes.
此外，從使焙煎香氣良好地蒸發之方面而言，送入水蒸氣及/或惰性氣體係在較佳為5~130℃，更佳為70~105℃，再佳為90~105℃之溫度條件下施行。 Further, from the viewpoint of evaporating the roasted aroma well, the water vapor and/or inert gas system is preferably from 5 to 130 ° C, more preferably from 70 to 105 ° C, and even more preferably from 90 to 105 ° C. Execute under temperature conditions.
接著，藉由將包含前述焙煎香氣之至少一部份的蒸氣通氣至鹼性之水混溶性醇水溶液中，使前述蒸氣中包含之焙煎香氣回收至前述鹼性之水混溶性醇水溶液中。藉此，可得到捕捉有包含習知技術中回收困難的焙煎香氣成分之焙煎香氣之本發明之焙煎香氣回收物。 Next, the roasting aroma contained in the vapor is recovered into the alkaline water-miscible alcohol aqueous solution by aerating the vapor containing at least a portion of the roasting aroma to an alkaline water-miscible alcohol aqueous solution. . Thereby, the roasted aroma recovery product of the present invention in which the roasted aroma of the roasted aroma component which is difficult to recover in the prior art is captured can be obtained.
在將前述蒸氣通氣至鹼性之水混溶性醇水溶液中之情況，從焙煎香氣的回收效率之方面而言，係在將該鹼性之水混溶性醇水溶液的溫度設定於較佳為-5~60℃，更佳為0~35℃，再佳為0~25℃之溫度條件下施行。 In the case where the vapor is ventilated to an aqueous alkaline miscible aqueous alcohol solution, the temperature of the alkaline water-miscible aqueous alcohol solution is preferably set to - from the viewpoint of the recovery efficiency of the roasted aroma. 5~60°C, more preferably 0~35°C, and then preferably 0~25°C.
作為前述鹼性之水混溶性醇水溶液，可例示選自乙醇、甘油、丙二醇、山梨糖醇、麥芽糖醇、還原水水飴、葡萄糖、果糖、蔗糖、麥芽糖、液糖、及水飴中之至少1種的水溶液。此等之中，特定而言，甘油的水溶液就捕集焙煎香氣之能力，特別是捕捉焙煎之銳利的香氣之方面而言實屬優異，係較佳。 The alkaline water-miscible alcohol aqueous solution may, for example, be at least one selected from the group consisting of ethanol, glycerin, propylene glycol, sorbitol, maltitol, reduced water hydrazine, glucose, fructose, sucrose, maltose, liquid sugar, and leeches. Aqueous solution. Among these, in particular, an aqueous solution of glycerin is excellent in that it captures the ability to roast aroma, particularly in terms of capturing the sharp aroma of roasting.
前述鹼性之水混溶性醇水溶液之pH通常係設定於7.5~13.0之範圍，較佳係設定於8.5~12.5，更佳係設定於9~12之範圍。若為7.5~13.0之範圍外的pH，則會有變得無法充分地捕集焙煎香氣之疑慮。 The pH of the aqueous alkaline miscible aqueous alcohol solution is usually set in the range of 7.5 to 13.0, preferably in the range of 8.5 to 12.5, and more preferably in the range of 9 to 12. If the pH is outside the range of 7.5 to 13.0, there is a concern that the baking aroma cannot be sufficiently captured.
前述鹼性之水混溶性醇水溶液之該醇濃度係依該水混溶性醇的種類而有所不同，舉例而言，在該醇為甘油之情況，甘油濃度較佳為15~50質量%，更佳為20~35質量%。若為15~50質量%之範圍外的濃度，則會有變得無法充分地捕集焙煎香氣之疑慮。 The alcohol concentration of the alkaline water-miscible alcohol aqueous solution varies depending on the type of the water-miscible alcohol. For example, when the alcohol is glycerin, the glycerin concentration is preferably 15 to 50% by mass. More preferably, it is 20 to 35 mass%. If the concentration is outside the range of 15 to 50% by mass, there is a concern that the baking aroma cannot be sufficiently captured.
其次，針對本發明之第二實施形態所涉及之焙煎香氣回收物之製造方法進行說明。本發明之第二實施形態所涉及之焙煎香氣回收物之製造方法係包含下述步驟：將水蒸氣送至焙煎原料，使包含自該焙煎原料蒸發出 之焙煎香氣的蒸氣餾出，接著將前述蒸氣冷凝液化，得到第一香氣回收物的步驟、藉由將包含未回收至前述第一香氣回收物之剩餘之焙煎香氣的蒸氣進一步通氣至鹼性之水混溶性醇水溶液中，得到第二香氣回收物的步驟、及混合前述第一及第二香氣回收物的步驟。 Next, a method for producing the roasted and aroma-recovered material according to the second embodiment of the present invention will be described. A method for producing a roasted aroma recovery product according to a second embodiment of the present invention comprises the steps of: sending water vapor to a roasting raw material to evaporate from the roasting raw material The steam of the roasted aroma is distilled off, and then the vapor is condensed and liquefied to obtain a first aroma recovery product, and the vapor containing the remaining roasted aroma which is not recovered to the first aroma recovery is further ventilated to the alkali. The step of obtaining a second aroma recovery product and the step of mixing the first and second aroma recovery materials in the water-miscible alcohol aqueous solution.
在本實施形態中，將水蒸氣送至焙煎原料，使包含自該焙煎原料蒸發出之焙煎香氣的蒸氣餾出之方面係與第一實施形態基本上相同，但將該蒸氣進行萃取後，進行冷凝液化，得到第一香氣回收物之方面係與第一實施形態不同。即，本實施形態中，首先，對焙煎原料施行水蒸氣蒸餾，得到屬於餾出液的第一香氣回收物。在此情況，可採用加壓水蒸氣蒸餾、常壓水蒸氣蒸餾、減壓水蒸氣蒸餾、氣-液多段式交流接觸蒸餾(旋轉錐狀管柱)等方法。此外，水蒸氣蒸餾之方式係批次式、連續式皆可。舉例而言，在使用常壓水蒸氣蒸餾之方法中，可藉由自裝有焙煎原料之水蒸氣蒸餾釜的底部吹入水蒸氣，並以連接至上部的餾出側之冷卻器將餾出蒸氣進行冷卻，而得到屬於包含焙煎香氣之餾出液的第一香氣回收物。 In the present embodiment, the steam is sent to the roasting raw material, and the vapor containing the roasting aroma evaporated from the roasting raw material is substantially the same as in the first embodiment, but the vapor is extracted. Thereafter, the aspect of condensing and liquefying to obtain the first aroma recovery product is different from that of the first embodiment. That is, in the present embodiment, first, the roasting raw material is subjected to steam distillation to obtain a first aroma recovered product belonging to the distillate. In this case, a method such as pressurized steam distillation, normal pressure steam distillation, reduced pressure steam distillation, or gas-liquid multistage AC contact distillation (rotary cone column) may be employed. In addition, the steam distillation method is either batch type or continuous type. For example, in the method using atmospheric pressure steam distillation, water vapor can be blown from the bottom of a steam distillation still containing a roasting raw material, and distilled off by a cooler connected to the upper distillation side. The vapor is cooled to obtain a first aroma recovery belonging to the distillate containing the roasted aroma.
在將水蒸氣送至前述焙煎原料時，若在氮氣等惰性氣體及/或維生素C等抗氧化劑之存在下施行，則可有效地防止焙煎香氣成分之加熱所引發之劣化，故而較適當。 When water vapor is supplied to the roasting raw material, if it is carried out in the presence of an inert gas such as nitrogen gas and/or an antioxidant such as vitamin C, it is possible to effectively prevent deterioration caused by heating of the roasted aroma component, and thus it is appropriate .
自該焙煎原料蒸發出之焙煎香氣，隨著送入水蒸氣，焙煎香氣的餾出係逐漸變少。應在何時終止水蒸 氣的送入，只要一面參考數次的試行結果，一面考慮經濟性等而決定即可。 The roasting aroma from the roasting raw material is gradually reduced as the aroma of the roasting aroma is gradually reduced. When should the water steam be stopped? The delivery of gas can be determined by considering the economic results, etc., with reference to the trial results of several times.
接著，藉由將包含未回收至前述第一香氣回收物之剩餘之焙煎香氣的蒸氣進一步通氣至鹼性之水混溶性醇水溶液中，得到第二香氣回收物。藉此，可捕捉未藉由冷凝液化回收至前述第一香氣回收物而散逸之焙煎香氣。此焙煎香氣在使用習知的香氣成分之捕集裝置之技術中係被排出/廢棄於該裝置外，但本發明亦將此種習知被排出/廢棄，從而捕捉困難的焙煎香氣進行回收。 Next, a second aroma recovery product is obtained by further aerating the vapor containing the remaining roasted aroma which has not been recovered to the aforementioned first aroma recovery product into an aqueous alkaline miscible alcohol solution. Thereby, the roasted aroma which is not dissipated by the condensed liquefaction and recovered to the aforementioned first aroma recovery product can be captured. This roasting aroma is discharged/discarded outside the apparatus in the technique of a trap device using a conventional aroma component, but the present invention also discharges/discards such a conventional method to capture a difficult roasting aroma. Recycling.
對於將前述蒸氣通氣至鹼性之水混溶性醇水溶液中，舉例而言，只要藉由事先透過流出管將填充有鹼性之水混溶性醇水溶液之捕集阱連接至前述第一香氣回收物之捕集容器的上部，使送至前述捕集容器之蒸氣自其上部導出至外部，並導入前述捕集阱中而施行即可。 For the aeration of the vapor into the alkaline water-miscible alcohol aqueous solution, for example, the trap filled with the alkaline water-miscible aqueous alcohol solution is connected to the first aroma recovery product by previously passing through the outflow pipe. The upper portion of the collection container may be configured such that the vapor sent to the collection container is led out from the upper portion and introduced into the trap.
藉由混合前述第一及第二香氣回收物，可得到捕捉有包含習知技術中回收困難的焙煎香氣成分之焙煎香氣且焙煎香氣的再現性優異之本發明之焙煎香氣回收物。 By mixing the first and second aroma recyclates, it is possible to obtain a roasting aroma recyclate of the present invention which is excellent in reproducibility of a roasting aroma which contains a roasting aroma component which is difficult to recover in the prior art and which is excellent in reproducibility of roasting aroma. .
其次，針對本發明之第三實施形態所涉及之焙煎香氣回收物之製造方法進行說明。本發明之第三實施形態所涉及之焙煎香氣回收物之製造方法係包含下述步驟：將水蒸氣送至焙煎原料，使包含自該焙煎原料蒸發出之焙煎香氣的蒸氣餾出，接著將前述蒸氣冷凝液化，得到第一香氣回收物的步驟、藉由將包含未回收至前述第一香 氣回收物之剩餘之焙煎香氣的蒸氣進一步通氣至鹼性之水混溶性醇水溶液中，得到第二香氣回收物的步驟、於前述焙煎原料中加入水或水混溶性醇水溶液進行萃取得到萃取液的步驟、及混合前述第一及第二香氣回收物以及前述萃取液的步驟。 Next, a method for producing the roasted and aroma-recovered material according to the third embodiment of the present invention will be described. A method for producing a roasted aroma recovery product according to a third embodiment of the present invention includes the steps of: sending steam to a roasting raw material, and distilling off steam containing roasting aroma evaporated from the roasting raw material And then liquefying the vapor to obtain a first aroma recovery step, by including the unrecovered to the first fragrance The steam of the remaining roasted aroma of the gas recovery product is further aerated into an alkaline water-miscible alcohol aqueous solution to obtain a second aroma recovery product, and water or a water-miscible aqueous alcohol solution is added to the roasted raw material for extraction. a step of extracting and a step of mixing the first and second aroma recovery materials and the extract.
在本實施形態中，針對得到第一香氣回收物的步驟、及得到第二香氣回收物的步驟，係與第二實施形態基本上相同。本實施形態與第二實施形態之主要差異係在於本實施形態中係附加於前述焙煎原料中加入水或水混溶性醇水溶液進行萃取得到萃取液的步驟之方面。其結果，可得到相較於第二實施形態所得到之焙煎香氣回收物而言，經強化/賦予焙煎的香味之焙煎香氣回收物。 In the present embodiment, the step of obtaining the first aroma recovered product and the step of obtaining the second aroma recovered product are basically the same as those of the second embodiment. The main difference between the present embodiment and the second embodiment is that the present embodiment is a step of adding a water or a water-miscible aqueous alcohol solution to the roasting raw material and extracting the extract to obtain an extract. As a result, it is possible to obtain a roasted aroma recovery product which is enhanced/given to the roasted flavor compared to the roasted aroma recovery product obtained in the second embodiment.
於前述焙煎原料中加入水或水混溶性醇水溶液進行萃取得到萃取液的步驟中，作為該焙煎原料，通常使用得到第一香氣回收物時所使用之焙煎原料的殘渣，但亦可使用全新的焙煎原料，而並非該殘渣。 In the step of adding an aqueous solution of water or a water-miscible alcohol solution to the roasting raw material to obtain an extract, the residue of the roasting raw material used in obtaining the first aroma recovery product is usually used as the roasting raw material, but may be used. Use brand new roasting ingredients instead of the residue.
本步驟中，進行萃取時之條件並無一定限定，較佳係例如對前述殘渣加入1~30倍量的水、或水混溶性醇水溶液，於10~100℃之範圍的溫度施行5分鐘~5小時的萃取，過濾後，冷卻至30℃以下。 In this step, the conditions for the extraction are not limited, and it is preferred to add, for example, 1 to 30 times the amount of water or a water-miscible aqueous alcohol solution to the residue, and perform the temperature in the range of 10 to 100 ° C for 5 minutes. After 5 hours of extraction, after filtration, it was cooled to below 30 °C.
前述過濾係使用濾紙、賽綸(saran)、法蘭絨，施行不溶成分等的去除，此時，亦可併用過濾助劑，可列舉例如矽藻土、酸性白土、活性白土、滑石類、黏土、沸石、粉末纖維素等，但並不限定於此等。再者，作 為與過濾不同的手段，以離心分離施行雜質的去除亦屬有效，單獨或與過濾併用皆可。 The filter system uses filter paper, saran, flannel, and removes insoluble components. In this case, a filter aid may be used in combination, and examples thereof include diatomaceous earth, acid white clay, activated clay, talc, and clay. , zeolite, powdered cellulose, etc., but are not limited thereto. Again, For the different means of filtration, the removal of impurities by centrifugation is also effective, either alone or in combination with filtration.
最後，藉由混合前述第一及第二香氣回收物以及前述萃取液，可得到捕捉有包含習知技術中回收困難的焙煎香氣成分之焙煎香氣且焙煎香氣的再現性優異之焙煎香氣回收物。 Finally, by mixing the first and second aroma recovery materials and the extract, the roasting aroma containing the roasted aroma component which is difficult to recover in the prior art and having excellent reproducibility of the roasted aroma can be obtained. Aroma recyclate.
藉由以上製造方法所得到之本發明之焙煎香氣回收物亦可依原樣以水溶液形態之形式使用，但亦可依所期望於該萃取物中添加糊精、加工澱粉、環糊精、***膠等賦形劑而作成糊狀，此外，亦可藉由採用噴霧乾燥、真空乾燥、凍結乾燥等適宜的乾燥手段進行乾燥而作成粉末狀。 The roasted aroma recovery product of the present invention obtained by the above production method can also be used in the form of an aqueous solution as it is, but it is also possible to add dextrin, processed starch, cyclodextrin, and arabic to the extract as desired. It may be formed into a paste by using an excipient such as a gel, or may be formed into a powder by drying by a suitable drying means such as spray drying, vacuum drying or freeze drying.
本發明之焙煎香氣回收物可藉由添加至各種食品中而賦予增強焙煎香氣。作為添加本發明之焙煎香氣回收物之對象的食品，只要是需要賦予增強焙煎香氣之食品，即無限定，除了各種飲料之外，可列舉冰淇淋、果汁雪泥等冷凍甜品類；果凍、布丁、羊羹等甜點類；餅乾、蛋糕、巧克力、口香糖、饅頭等糕點類；點心麵包、主食麵包等麵包類；果醬類、檸檬汽水、錠劑、錠型糖果等。針對前述焙煎香氣回收物的添加量，只要考慮食品的種類、所期望之焙煎香氣、香味的程度等而適宜決定即可。 The roasted aroma recovery of the present invention can impart enhanced baking aroma by being added to various foods. The food to be added to the roasted aroma recovery product of the present invention is not limited as long as it is required to impart a flavor for enhancing the roasted aroma. In addition to various beverages, frozen desserts such as ice cream and juice slush; jelly, Desserts such as puddings and mutton; biscuits, cakes, chocolate, chewing gum, taro and other confections; snack breads, staple breads and other breads; jams, lemonade, lozenges, ingots and so on. The amount of the roasted aroma recovery product to be added may be appropriately determined in consideration of the type of the food, the desired aroma of the roasted aroma, the degree of the flavor, and the like.
以下，藉由實施例及比較例，進一步具體地 說明本發明，但本發明並不限定於以下實施例。 Hereinafter, by way of examples and comparative examples, further specifically The present invention will be described, but the present invention is not limited to the following examples.
於容量3L的附套管之玻璃管柱中，裝入焙茶葉400g，由該管柱的上部注入將0.8g抗壞血酸鈉溶解於軟水120g中而成之溶液，將茶葉濕潤，於95℃保持50分鐘後，由該管柱下部吹入氮氣及100℃的水蒸氣。將包含通過該管柱之香氣的水蒸氣自該管柱上部藉由玻璃配管導向水冷式冷凝器，進行冷凝，導向安裝於該冷凝器的下部之分液漏斗型分離器，得到經冷凝液化之香氣回收物600g(比較品1)。 400 g of roasted tea leaves were placed in a glass tube column with a capacity of 3 L, and a solution obtained by dissolving 0.8 g of sodium ascorbate in 120 g of soft water was poured from the upper portion of the column, and the tea leaves were moistened and kept at 95 ° C. After a minute, nitrogen gas and water vapor at 100 ° C were blown from the lower portion of the column. The water vapor containing the aroma passing through the column is guided from the upper portion of the column to the water-cooled condenser through a glass pipe, and is condensed, and guided to a separatory funnel type separator installed at a lower portion of the condenser to obtain a condensed liquefied liquid. Aroma recovery 600g (Comparative product 1).
另一方面，未藉由水冷式冷凝器回收之香氣係由設於分液漏斗型分離器的上部之通氣口經由矽管導向填充有30質量%甘油水溶液(pH 12.0)80g之甘油-鹼捕集阱(30質量%甘油水溶液，pH 12.0，溫度20℃)，得到香氣回收物80g(發明品1)。 On the other hand, the aroma which was not recovered by the water-cooled condenser was glycerol-alkali trapped with a 30% by mass aqueous solution of glycerin (pH 12.0) 80 g via a vent port provided in the upper part of the separatory funnel type separator. The trap (30% by mass aqueous glycerin solution, pH 12.0, temperature: 20 ° C) was used to obtain 80 g of aroma recovery product (Invention 1).
其次，量取200g的比較品1、26.6g的發明品1，進行混合，得到pH經調整成5.0之混合物226g(發明品2，pH 5.0，Bx 3.35°)。 Next, 200 g of the comparative product 1 and 26.6 g of the inventive product 1 were weighed and mixed, and 226 g of a mixture having a pH adjusted to 5.0 (inventive product 2, pH 5.0, Bx 3.35°) was obtained.
針對發明品1、2及比較品1之香氣，由5位訓練良好的評判員施行官能評估。將所得到之評估結果示於表1。 For the aromas of the inventive products 1, 2 and the comparative product 1, five well-trained judges performed a functional evaluation. The evaluation results obtained are shown in Table 1.
如表1所示，比較品1係經評估為前段、中段甘甜，具有輕快的香氣之焙茶之氣味。另一方面，經甘油-鹼捕集阱所捕集之發明品1，其本身雖然為平衡較差的茶之香氣，但具有富有特點之獨特的氣味。此外，於比較品1中加入發明品1而成之發明品2係經評估為前段、中段、後段的平衡良好，除了焙茶的甘甜、輕快以外，尚富有厚度之氣味。 As shown in Table 1, Comparative Product 1 was evaluated as a scent of roasted tea with a light aroma in the anterior and middle segments. On the other hand, the inventive product 1 trapped by the glycerin-alkali trap itself has a unique characteristic odor even though it is a poorly balanced tea aroma. Further, the inventive product 2 obtained by adding the inventive product 1 to the comparative product 1 was evaluated as having a good balance in the front stage, the middle stage, and the back stage, and was rich in thickness in addition to the sweetness and lightness of the roasted tea.
購入市售的寶特瓶裝焙茶飲料(參考品1)，於其中添加5質量%的實施例1所得到之發明品1、2及比較品1，針對添加有各物者，由5位訓練良好的評判員施行官能評估。將所得到之評估結果示於表2。 A commercially available Baote bottled roasted tea beverage (reference product 1) was purchased, and 5 mass% of the inventions 1 and 2 and the comparative product 1 obtained in Example 1 were added thereto, and 5 persons were trained for the addition of each product. A good judge performs a functional assessment. The evaluation results obtained are shown in Table 2.
如表2所示，屬於市售品的參考品1係經評估為富有焙茶之氣味但勁道較弱、溫和的香氣、香味，相對於此，添加有比較品1者係經評估為經賦予焙茶之甘甜、輕快的香氣。另一方面，添加有前述經甘油-鹼捕集阱所捕集之發明品1者係具有對焙茶之氣味賦予些微重度及勁道而成之香氣、香味。此外，添加有發明品2者係經評估為在賦予焙茶的甘甜、輕快之同時，亦使整體的厚度增加，富有飲用口感之香氣、香味。 As shown in Table 2, the reference product 1 belonging to the commercial product was evaluated as having a roasted tea smell but a weaker, mild aroma and aroma. In contrast, the one with the comparative product 1 was evaluated as Give the sweet, light aroma of the roasted tea. On the other hand, the invention 1 in which the above-mentioned glycerin-alkali trap is added has aroma and aroma which impart a slight weight and a strong scent to the smell of the roasted tea. In addition, the addition of the invention 2 was evaluated as imparting sweetness and lightness to the roasted tea, and also increasing the overall thickness, and having a rich aroma and aroma of drinking.
從而，可確認發明品1及2皆可對市售的焙茶飲料賦予焙茶的重度或厚度，並可賦予習知的香氣回收品(比較品1)所無法得到之特性。 Therefore, it was confirmed that the inventive products 1 and 2 can impart the weight or thickness of the roasted tea to the commercially available roasted tea beverage, and can impart characteristics which are not obtained by the conventional aroma-recovered product (Comparative Product 1).
除了使用綠茶葉400g代替實施例1之焙茶葉400g之外，藉由與實施例1相同的方法，得到經冷凝液化之香氣回收物600g(比較品2)、經甘油-鹼捕集阱所捕集之香氣回收物80g(發明品3)。 In the same manner as in Example 1, 600 g of the condensed liquefied aroma recovery product (Comparative Product 2) was obtained by using a glycerol-alkali trap, except that 400 g of green tea leaves was used instead of 400 g of the roasted tea leaves of Example 1. Aroma recovery 80 g (inventive product 3).
其次，量取200g的比較品2、26.6g的發明品3，進 行混合，得到pH經調整成5.0之混合物226g(發明品4，pH 5.0，Bx 3.54°)。 Next, weigh 200g of the comparison product 2, 26.6g of the invention product 3, into The mixture was mixed to obtain 226 g of a mixture having a pH adjusted to 5.0 (Inventive 4, pH 5.0, Bx 3.54°).
除了使用烏龍茶葉400g代替實施例1之茶葉400g之外，藉由與實施例1相同的方法，得到經冷凝液化之香氣回收物600g(比較品3)、經甘油-鹼捕集阱所捕集之香氣回收物80g(發明品5)。 In the same manner as in Example 1, 600 g of the condensed liquefied aroma recovery product (Comparative Product 3) was collected by glycerol-alkali trap, except that 400 g of oolong tea was used instead of 400 g of the tea leaves of Example 1. Aroma recovery product 80g (invention product 5).
其次，量取200g的比較品3、26.6g的發明品5，進行混合，得到pH經調整成5.0之混合物226g(發明品6，pH 5.0，Bx 3.48°)。 Next, 200 g of Comparative Product 3 and 26.6 g of Invention 5 were weighed and mixed to obtain 226 g of a mixture adjusted to pH 5.0 (Invention 6, pH 5.0, Bx 3.48°).
除了使用麥茶葉400g代替實施例1之茶葉400g之外，藉由與實施例1相同的方法，得到經冷凝液化之香氣回收物600g(比較品4)、經甘油-鹼捕集阱所捕集之香氣回收物80g(發明品7)。 In the same manner as in Example 1, 600 g of the condensed liquefied aroma recovery product (Comparative Product 4) was collected by glycerol-alkali trap, except that 400 g of wheat tea was used instead of 400 g of the tea leaves of Example 1. Aroma recovery product 80g (invention product 7).
其次，量取200g的比較品4、26.6g的發明品7，進行混合，得到pH經調整成5.0之混合物226g(發明品8，pH 5.0，Bx 4.30°)。 Next, 200 g of the comparative product 4 and 26.6 g of the inventive product 7 were weighed and mixed, and 226 g of a mixture having a pH adjusted to 5.0 (inventive product 8, pH 5.0, Bx 4.30°) was obtained.
除了使用咖啡豆500g代替實施例1之茶葉400g之外，藉由與實施例1相同的方法，得到經冷凝液化之香氣 回收物750g(比較品5)、經甘油-鹼捕集阱所捕集之香氣回收物100g(發明品9)。 The condensed liquefied aroma was obtained by the same method as in Example 1 except that 500 g of coffee beans was used instead of 400 g of the tea leaves of Example 1. 750 g of the recovered product (Comparative product 5) and 100 g of the aroma recovery product collected by the glycerin-alkali trap (Invention 9).
其次，量取250g的比較品5、33.3g的發明品9，進行混合，得到pH經調整成5.0之混合物283g(發明品10，pH 5.0，Bx 4.06°)。 Next, 250 g of the comparative product 5 and 33.3 g of the inventive product 9 were weighed and mixed, and 283 g of a mixture whose pH was adjusted to 5.0 (invention product 10, pH 5.0, Bx 4.06°) was obtained.
針對發明品3~10及比較品2~5之香氣，由5位訓練良好的評判員施行官能評估。將所得到之評估結果示於表3。 For the aromas of the invented products 3 to 10 and the comparative products 2 to 5, five well-trained judges performed functional evaluation. The evaluation results obtained are shown in Table 3.
如表3所示，關於綠茶，比較品2係經評估為新鮮且清爽的綠茶之氣味。另一方面，經甘油-鹼捕集阱所捕集之發明品3，其本身雖然為平衡較差的綠茶之香氣，但具有富有特點之獨特的氣味。此外，於比較品2中加入發明品3而成之發明品4係經評估為前段、中段、後段的平衡良好，除了綠茶的新鮮、清爽以外，尚富有經焙煎之茶葉的厚度之氣味。 As shown in Table 3, regarding green tea, Comparative Product 2 was evaluated as a fresh and refreshing green tea. On the other hand, the inventive product 3 trapped by the glycerin-alkali trap itself has a unique characteristic odor even though it is a poorly balanced green tea aroma. Further, the invention product 4 in which the invention product 3 was added to the comparative product 2 was evaluated as having a good balance in the front stage, the middle stage, and the back stage, and the scent of the thickness of the roasted tea leaves was rich in addition to the freshness and refreshment of the green tea.
此外，關於烏龍茶，比較品3係經評估為淡泊且清爽的烏龍茶之氣味。另一方面，經甘油-鹼捕集阱所捕集之 發明品5，其本身雖然為平衡較差的烏龍茶之香氣，但具有富有特點之獨特的氣味。此外，於比較品3中加入發明品5而成之發明品6係經評估為前段、中段、後段的平衡良好，除了烏龍茶之清爽的氣味以外，尚富有令人感受到濃郁感的厚度之氣味。 In addition, regarding oolong tea, the comparison product 3 is evaluated as the smell of indifferent and refreshing oolong tea. On the other hand, captured by a glycerol-alkali trap Inventive product 5, although it is a fragrance of poorly balanced oolong tea, has a unique characteristic with rich characteristics. In addition, the invention product 6 in which the invention product 5 was added to the comparative product 3 was evaluated as having a good balance in the front stage, the middle stage, and the back stage, and in addition to the refreshing odor of the oolong tea, the scent of the thickness which is rich in feeling is rich. .
此外，關於麥茶，比較品4係經評估為柔和的麥茶之氣味。另一方面，經甘油-鹼捕集阱所捕集之發明品7，其本身雖然為平衡較差的麥茶之香氣，但具有富有特點之獨特的氣味。此外，於比較品4中加入發明品7而成之發明品8係經評估為前段、中段、後段的平衡良好，除了麥茶之柔和的氣味以外，尚富有經焙煎之茶葉的芬芳及令人感受到濃郁感的厚度之氣味。 In addition, regarding the wheat tea, the comparative product 4 was evaluated as a soft scent of wheat tea. On the other hand, the inventive product 7 trapped by the glycerin-alkali trap itself has a unique characteristic odor even though it is a poorly balanced aroma of wheat tea. In addition, the invention product 8 in which the invention product 7 was added to the comparative product 4 was evaluated as having a good balance in the front stage, the middle stage, and the back stage, and in addition to the soft odor of the wheat tea, the fragrance of the roasted tea was rich and ordered. People feel the richness of the thickness of the smell.
此外，關於咖啡，比較品5係經評估為現泡的咖啡之氣味。另一方面，經甘油-鹼捕集阱所捕集之發明品9，其本身雖然為平衡較差的咖啡之香氣，但具有富有特點之獨特的氣味。此外，於比較品5中加入發明品9而成之發明品10係經評估為前段、中段、後段的平衡良好，除了咖啡之現泡的氣味以外，尚富有焙煎咖啡豆之令人感受到濃郁感的厚度之氣味。 In addition, regarding coffee, Comparative Product 5 was evaluated as the smell of freshly brewed coffee. On the other hand, the inventive product 9 trapped by the glycerin-alkali trap itself, although it is a poorly balanced coffee aroma, has a characteristic and unique odor. In addition, the invention product 10 in which the invention product 9 was added to the comparative product 5 was evaluated as having a good balance in the front, middle, and back stages, and in addition to the scent of the coffee, the roasted coffee beans were still felt. A rich scent of thickness.
購入市售的寶特瓶裝綠茶飲料(參考品2)，於其中添加5質量%的實施例2所得到之發明品3、4及比較品2，針對添加有各物者，由5位訓練良好的評判員施行官 能評估。此外，購入市售的寶特瓶裝烏龍茶飲料(參考品3)，於其中添加5質量%的實施例3所得到之發明品5、6及比較品3，針對添加有各物者，施行相同的官能評估。此外，購入市售的寶特瓶裝麥茶飲料(參考品4)，於其中添加5質量%的實施例4所得到之發明品7、8及比較品4，針對添加有各物者，施行相同的官能評估。將所得到之評估結果示於表4。此外，購入市售的寶特瓶裝咖啡飲料(參考品5)，於其中添加5質量%的實施例5所得到之發明品9、10及比較品5，針對添加有各物者，施行相同的官能評估。將所得到之評估結果示於表4。 A commercially available Baote bottled green tea beverage (reference product 2) was purchased, and 5 mass% of the inventions 3 and 4 and the comparative product 2 obtained in Example 2 were added thereto, and 5 persons were trained well for the addition of each. Judge officer Can evaluate. In addition, a commercially available Baote bottled oolong tea beverage (reference product 3) was purchased, and 5 mass% of the inventions 5 and 6 and the comparative product 3 obtained in the third embodiment were added thereto, and the same was applied to the addition of each of the articles. Functional assessment. In addition, a commercially available Baote bottled wheat tea beverage (reference product 4) was purchased, and 5 mass% of the inventions 7 and 8 and the comparative product 4 obtained in the example 4 were added thereto, and the same was applied to each of the added materials. Functional assessment. The evaluation results obtained are shown in Table 4. In addition, a commercially available Baote bottled coffee beverage (reference product 5) was purchased, and 5 mass% of the inventions 9, 10 and the comparative product 5 obtained in the fifth example were added thereto, and the same was applied to the addition of each of the articles. Functional assessment. The evaluation results obtained are shown in Table 4.
如表4所示，屬於市售品之綠茶飲料的參考品2係經評估為容易飲用但無特徵之香氣、香味，相對於此，添加有比較品2者係經評估為經賦予綠茶之新鮮且清爽的香氣、香味。另一方面，添加有經甘油-鹼捕集阱所捕集之發明品3者係具有對綠茶之氣味賦予些微重度及勁道而成之香氣、香味。此外，添加有發明品4者係經評估為在賦予綠茶之新鮮且清爽的香氣之同時，亦使經焙煎之茶葉的厚度增加，富有飲用口感之香氣、香味。 As shown in Table 4, the reference product 2 of the green tea beverage belonging to the commercial product was evaluated as being easy to drink but having no characteristic aroma and aroma. On the other hand, the addition of the comparative product 2 was evaluated as imparting fresh green tea. And a refreshing aroma and aroma. On the other hand, the invention product 3 which is added by the glycerin-alkali trap has a slight aroma and a strong aroma and aroma. In addition, the addition of the invention product 4 was evaluated to impart a fresh and refreshing aroma to the green tea, and also to increase the thickness of the roasted tea leaves, and to have a rich aroma and aroma of drinking.
此外，屬於市售品之烏龍茶飲料的參考品3係經評估為容易飲用但無特徵之香氣、香味，相對於此，添加有比較品3者係經評估為經賦予烏龍茶之清爽的香氣之香氣、香味。另一方面，添加有經甘油-鹼捕集阱所捕集之發明品5者係具有對烏龍茶之氣味賦予些微重度及勁道而成之香氣、香味。此外，添加有發明品6者係經評估為在賦予烏龍茶的清爽之同時，亦使令人感受到濃郁感的厚度增加，富有飲用口感之香氣、香味。 In addition, the reference product 3 of the oolong tea beverage belonging to the commercial product was evaluated as a drink that was easy to drink but had no characteristic aroma and aroma. On the other hand, the person who added the comparative product 3 was evaluated as the aroma of the refreshing aroma of the oolong tea. ,fragrance. On the other hand, the invented product 5 which is added by the glycerin-alkali trap has aroma and aroma which impart a slight severity and a strong odor to the oolong tea. In addition, the addition of the invention product 6 has been evaluated as the refreshing of the oolong tea, and the thickness of the sensation is increased, and the aroma and flavor of the taste are rich.
此外，屬於市售品之麥茶飲料的參考品4係經評估為富有麥茶之氣味但勁道較弱、平板的香氣、香味，相對於此，添加有比較品4者係經評估為經賦予麥茶之柔和的香氣之香氣、香味。另一方面，添加有經甘油-鹼捕集阱所捕集之發明品7者係具有對麥茶之氣味賦予些微重度及勁道而成之香氣、香味。此外，添加有發明品8者係經評估為在賦予麥茶之柔和的氣味之同時，亦使令人感受到濃郁感的厚度增加，富有飲用口感之香氣、香味。 In addition, the reference product 4 of the commercially available wheat tea beverage was evaluated as having the smell of wheat tea but weak in strength, and the aroma and aroma of the flat plate. On the other hand, the person who added the comparative product 4 was evaluated as The aroma and aroma of the soft aroma of the wheat tea. On the other hand, the invented product 7 which was collected by the glycerin-alkali trap was added with a slight aggravation and a strong aroma and flavor of the scent of the wheat tea. In addition, the addition of the inventive product 8 was evaluated as imparting a soft scent to the malt tea, and also increasing the thickness of the feeling of richness, and having a rich aroma and aroma of drinking.
此外，屬於市售品之咖啡飲料的參考品5係經評估為富有咖啡之氣味但勁道較弱、平板的香氣、香味，相對於此，添加有比較品5者係經評估為經賦予咖啡之現泡的香氣之香氣、香味。另一方面，添加有經甘油-鹼捕集阱所捕集之發明品9者係具有對咖啡之現泡的氣味賦予些微重度及勁道而成之香氣、香味。此外，添加有發明品10者係經評估為在賦予咖啡之現泡的香氣之同時，亦使令人感受到濃郁感的厚度增加，富有飲用口感之香氣、香味。 In addition, the reference product 5 of the coffee beverage belonging to the commercial product was evaluated as having a coffee-smelling smell but weak in strength, and the aroma and aroma of the tablet. In contrast, the addition of the comparative product 5 was evaluated as imparted coffee. The aroma and aroma of the present aroma. On the other hand, the invented product 9 which is added by the glycerin-alkali trap has a slight aggravation and a strong aroma and aroma which impart a slight odor to the scent of the coffee. In addition, the person who added the invention product 10 was evaluated as the aroma of the instant foam imparted to the coffee, and also increased the thickness of the feeling of richness, and was rich in the aroma and flavor of the mouthfeel.
從而，可確認發明品3及4皆可對市售的綠茶飲料賦予經焙煎之茶葉的重度或厚度，並可賦予習知的香氣回收品(比較品2)所無法得到之特性。此外，可確認發明品5及6皆可對市售的烏龍茶飲料賦予烏龍茶的重度或厚度，並可賦予習知的香氣回收品(比較品3)所無法得到之特性。此外，可確認發明品7及8皆可對市售的麥茶飲料賦予麥茶的重度或厚度，並可賦予習知的香氣回收品(比較品4)所無法得到之特性。此外，可確認發明品9及10皆可對市售的咖啡飲料賦予咖啡的重度或厚度，並可賦予習知的香氣回收品(比較品5)所無法得到之特性。 Therefore, it was confirmed that the inventive products 3 and 4 can impart the weight or thickness of the roasted tea leaves to the commercially available green tea beverage, and can impart properties which are not obtained by the conventional aroma recovery product (Comparative Product 2). In addition, it was confirmed that the inventive products 5 and 6 can impart the weight or thickness of the oolong tea to the commercially available oolong tea beverage, and can impart characteristics which are not available to the conventional aroma recovery product (Comparative Product 3). Further, it was confirmed that the inventive articles 7 and 8 can impart the weight or thickness of the wheat tea to the commercially available wheat tea beverage, and can impart characteristics which are not obtained by the conventional aroma recovery product (Comparative Product 4). Further, it was confirmed that the inventive products 9 and 10 can impart the weight or thickness of the coffee to the commercially available coffee beverage, and can impart properties which are not obtained by the conventional aroma recovery product (Comparative Product 5).
於容量3L的附套管之玻璃管柱中，裝入焙茶葉400g，由該管柱下部導入氮氣，將內部空氣進行置換後，由該管柱的上部注入將0.8g抗壞血酸鈉溶解於軟水120g中而成之溶液，將茶葉濕潤，由該管柱下部吹入100℃的水蒸氣。將包含通過該管柱之香氣的水蒸氣自該管柱上部藉由玻璃配管導向水冷式冷凝器，進行冷凝，導向安裝於該冷凝器的下部之分液漏斗型分離器，得到經冷凝液化之香氣回收物600g(參考品6)。 400 g of roasted tea leaves were placed in a glass tube column with a capacity of 3 L, and nitrogen gas was introduced from the lower portion of the column to replace the internal air. Then, 0.8 g of sodium ascorbate was dissolved in soft water by 120 g of the upper part of the column. The medium-made solution wets the tea leaves, and water vapor at 100 ° C is blown from the lower portion of the column. The water vapor containing the aroma passing through the column is guided from the upper portion of the column to the water-cooled condenser through a glass pipe, and is condensed, and guided to a separatory funnel type separator installed at a lower portion of the condenser to obtain a condensed liquefied liquid. Aroma recovery 600g (reference product 6).
另一方面，未藉由水冷式冷凝器回收之香氣係由設於分液漏斗型分離器的上部之通氣口經由矽管導向填充有30質量%甘油水溶液(pH 8.0)80g之甘油-鹼捕集阱(30 質量%甘油水溶液，pH 8.0，溫度25℃)，得到香氣回收物80g(發明品11)。 On the other hand, the scent which is not recovered by the water-cooled condenser is glycerol-alkali trapped with a 30% by mass aqueous solution of glycerin (pH 8.0) 80 g by a vent port provided in the upper part of the separatory funnel type separator via a manifold. Collector trap (30 A mass% aqueous glycerin solution, pH 8.0, and a temperature of 25 ° C) gave 80 g of aroma recovery product (Invention 11).
施行前述操作後，停止水蒸氣的吹入，由管柱上部填充預先準備之將0.4g抗壞血酸鈉溶解於軟水2800g中而成之溶液(溫度55℃)，保持35分鐘後，以25分鐘由管柱下部進行提取，得到萃取液2215g(參考品7，Bx 4.19°)。 After the above operation, the water vapor was stopped, and a solution prepared by dissolving 0.4 g of sodium ascorbate in 2800 g of soft water (temperature: 55 ° C) prepared in advance was filled from the upper portion of the column, and held for 35 minutes, and then passed through the tube for 25 minutes. The lower part of the column was extracted to obtain 2215 g of an extract (reference product 7, Bx 4.19 °).
其次，將參考品6、7及發明品11進行混合，得到混合物2895g(發明品12，pH 5.17，Bx 3.35°)。 Next, the reference products 6, 7 and the inventive product 11 were mixed to obtain 2895 g of a mixture (invention product 12, pH 5.17, Bx 3.35 °).
除了使用甘油-鹼捕集阱(30質量%甘油水溶液，pH 9.0，溫度25℃)代替實施例6之甘油-鹼捕集阱(30質量%甘油水溶液，pH 8.0，溫度25℃)之外，藉由與實施例6相同的方法，得到經冷凝液化之香氣回收物600g(參考品8)、經甘油-鹼捕集阱所捕集之香氣回收物80g(發明品13)及萃取液2205g(參考品9)。此外，將參考品8、9及發明品13進行混合，得到混合物2885g(發明品14，pH 5.17，Bx 3.35°)。 In addition to using a glycerol-alkali trap (30% by mass aqueous glycerol solution, pH 9.0, temperature 25 ° C) instead of the glycerol-alkali trap of Example 6 (30% by mass aqueous glycerol solution, pH 8.0, temperature 25 ° C), By the same method as in Example 6, 600 g of the condensed liquefied aroma recovery product (reference product 8), 80 g of the aroma recovery product (inventive product 13) and the extract liquid (2205 g) which were collected by the glycerol-alkali trap were obtained ( Reference product 9). Further, the reference products 8, 9 and the inventive product 13 were mixed to obtain a mixture of 2885 g (inventive product 14, pH 5.17, Bx 3.35 °).
除了使用甘油-鹼捕集阱(30質量%甘油水溶液，pH 10.0，溫度25℃)代替實施例6之甘油-鹼捕集阱(30質量%甘油水溶液，pH 8.0，溫度25℃)之外，藉由與實施 例6相同的方法，得到經冷凝液化之香氣回收物600g(參考品10)、經甘油-鹼捕集阱所捕集之香氣回收物80g(發明品15)及萃取液2210g(參考品11)。此外，將參考品10、11及發明品15進行混合，得到混合物2890g(發明品16，pH 5.17，Bx 3.35°)。 In addition to using a glycerol-alkali trap (30% by mass aqueous glycerol solution, pH 10.0, temperature 25 ° C) instead of the glycerol-alkali trap of Example 6 (30% by mass aqueous glycerol solution, pH 8.0, temperature 25 ° C), By and implementation In the same manner as in Example 6, 600 g of the condensed liquefied aroma recovery product (reference product 10), 80 g of the aroma recovery product (inventive product 15) and an extract 2210 g (reference product 11) collected by the glycerol-alkali trap were obtained. . Further, the reference products 10, 11 and the inventive product 15 were mixed to obtain a mixture of 2890 g (inventive product 16, pH 5.17, Bx 3.35 °).
除了使用甘油-鹼捕集阱(30質量%甘油水溶液，pH 11.0，溫度25℃)代替實施例6之甘油-鹼捕集阱(30質量%甘油水溶液，pH 8.0，溫度25℃)之外，藉由與實施例6相同的方法，得到經冷凝液化之香氣回收物600g(參考品12)、經甘油-鹼捕集阱所捕集之香氣回收物80g(發明品17)及萃取液2210g(參考品13)。此外，將參考品12、13及發明品13進行混合，得到混合物2890g(發明品18，pH 5.17，Bx 3.35°)。 In addition to using a glycerol-alkali trap (30% by mass aqueous glycerol solution, pH 11.0, temperature 25 ° C) instead of the glycerol-alkali trap of Example 6 (30% by mass aqueous glycerol solution, pH 8.0, temperature 25 ° C), By the same method as in Example 6, 600 g of the condensed liquefied aroma recovery product (reference product 12), 80 g of the aroma recovery product (inventive product 17) and the extract liquid (2210 g) which were collected by the glycerol-alkali trap were obtained ( Reference 13). Further, the reference products 12, 13 and the inventive product 13 were mixed to obtain a mixture of 2890 g (inventive product 18, pH 5.17, Bx 3.35 °).
除了使用甘油-鹼捕集阱(30質量%甘油水溶液，pH 12.0，溫度25℃)代替實施例6之甘油-鹼捕集阱(30質量%甘油水溶液，pH 8.0，溫度25℃)之外，藉由與實施例6相同的方法，得到經冷凝液化之香氣回收物600g(參考品14)、經甘油-鹼捕集阱所捕集之香氣回收物80g(發明品19)及萃取液2210g(參考品15)。此外，將參考品14、15及發明品15進行混合，得到混合物 2890g(發明品20，pH 5.17，Bx 3.35°)。 In addition to using a glycerol-alkali trap (30% by mass aqueous glycerol solution, pH 12.0, temperature 25 ° C) instead of the glycerol-alkali trap of Example 6 (30% by mass aqueous glycerol solution, pH 8.0, temperature 25 ° C), By the same method as in Example 6, 600 g of the condensed liquefied aroma recovery product (reference product 14), 80 g of the aroma recovery product (invention product 19) and the extract liquid (2210 g) which were collected by the glycerol-alkali trap were obtained ( Reference product 15). In addition, the reference products 14, 15 and the inventive product 15 are mixed to obtain a mixture. 2890 g (inventive product 20, pH 5.17, Bx 3.35 °).
除了使用甘油-鹼捕集阱(30質量%甘油水溶液，pH 13.0，溫度25℃)代替實施例6之甘油-鹼捕集阱(30質量%甘油水溶液，pH 8.0，溫度25℃)之外，藉由與實施例6相同的方法，得到經冷凝液化之香氣回收物600g(參考品16)、經甘油-鹼捕集阱所捕集之香氣回收物80g(發明品21)及萃取液2210g(參考品17)。此外，將參考品16、17及發明品17進行混合，得到混合物2890g(發明品22，pH 5.17，Bx 3.35°)。 In addition to using a glycerol-alkali trap (30% by mass aqueous glycerol solution, pH 13.0, temperature 25 ° C) instead of the glycerol-alkali trap of Example 6 (30% by mass aqueous glycerol solution, pH 8.0, temperature 25 ° C), By the same method as in Example 6, 600 g of the condensed liquefied aroma recovery product (reference product 16), 80 g of the aroma recovery product (inventive product 21) and the extract liquid (2210 g) which were collected by the glycerin-alkali trap were obtained ( Reference product 17). Further, the reference products 16, 17 and the inventive product 17 were mixed to obtain a mixture of 2890 g (inventive product 22, pH 5.17, Bx 3.35 °).
除了使用甘油-鹼捕集阱(30質量%甘油水溶液，pH 7.0，溫度25℃)代替實施例6之甘油-鹼捕集阱(30質量%甘油水溶液，pH 8.0，溫度25℃)之外，藉由與實施例6相同的方法，得到經冷凝液化之香氣回收物600g(參考品18)、經甘油-鹼捕集阱所捕集之香氣回收物80g(參考品19)及萃取液2210g(參考品20)。此外，量取參考品18、19、20之各半量並進行混合，得到混合物1445g(比較品6，pH 5.17，Bx 3.29°)。 In addition to using a glycerol-alkali trap (30% by mass aqueous glycerol solution, pH 7.0, temperature 25 ° C) instead of the glycerol-alkali trap of Example 6 (30% by mass aqueous glycerol solution, pH 8.0, temperature 25 ° C), By the same method as in Example 6, 600 g of the condensed liquefied aroma recovery product (reference product 18), 80 g of the aroma recovery product (reference product 19) and the extract liquid (2210 g) which were collected by the glycerol-alkali trap were obtained. Reference product 20). Further, each half of the reference products 18, 19, and 20 was weighed and mixed to obtain a mixture of 1445 g (Comparative Product 6, pH 5.17, Bx 3.29°).
將實施例6~11所得到之發明品12、14、16、18、 20、22以及比較品1、6加溫至60℃，由5名訓練良好的評判員對香氣香味施行官能評估。將所得到之評估結果示於表4。 The inventions 12, 14, 16, 18 obtained in Examples 6 to 11, 20, 22 and the comparative products 1, 6 were warmed to 60 ° C, and five well-trained judges performed a functional evaluation on the aroma aroma. The evaluation results obtained are shown in Table 4.
如表5所示，發明品12及14係經評估為前段、中段、後段的平衡有所改善，除了焙茶的甘甜、輕快以外，尚富有厚度之氣味。此外，發明品16及18係經評估為前段、中段、後段的平衡良好，除了焙茶的甘甜、輕快以外，尚富有厚度之氣味。此外，發明品20係經評估為前段、中段、後段的平衡良好，除了焙茶的甘甜、輕快以外，尚賦予焙茶的烘烤感且使厚度增加之氣味，發明品22係經評估為前段、中段、後段的平衡良好，除了焙茶 的甘甜、輕快以外，尚強烈賦予焙茶的烘烤感且富有厚度之氣味。 As shown in Table 5, the inventive articles 12 and 14 were evaluated as having improved balance in the front, middle, and back stages, and in addition to the sweetness and lightness of the roasted tea, the odor was thick. In addition, the inventive articles 16 and 18 were evaluated as having a good balance in the front, middle, and back stages, and in addition to the sweetness and lightness of the roasted tea, the odor was thick. In addition, the invented product 20 was evaluated as having a good balance in the front, middle, and back stages, and in addition to the sweetness and lightness of the roasted tea, the baking feeling of the roasted tea was imparted and the thickness was increased, and the inventive product 22 was evaluated as the front stage. Good balance in the middle and back sections, except for roasted tea In addition to sweetness and lightness, it is strongly imparted with a baking sensation of roasted tea and a thick scent.
另一方面，比較品1及6係經評估為前段、中段甘甜，具有輕快的香氣之焙茶之氣味，後段之香氣較弱，亦無法感受到厚度。 On the other hand, Comparative Products 1 and 6 were evaluated as sweet in the front and middle stages, and had the smell of roasted tea with a light aroma. The aroma of the latter stage was weak and the thickness could not be felt.
就結果而言，可確認使用經甘油-鹼捕集阱所捕集之香氣回收物之發明品12、14、16、18、20、22係具有前段、中段、後段的平衡變得良好、經賦予厚度或烘烤感等習知品中所沒有的效果。 As a result, it was confirmed that the inventive articles 12, 14, 16, 18, 20, and 22 using the aroma recovery product collected by the glycerin-alkali trap have a good balance in the front, middle, and rear stages. It imparts effects not found in conventional products such as thickness and baking sensation.
購入市售的寶特瓶裝焙茶飲料(參考品1)，於其中添加5質量%的實施例6~11所得到之發明品12、14、16、18、20、22及比較品1、6，針對添加有各物者，由5位訓練良好的評判員施行官能評估。將所得到之評估結果示於表6。 A commercially available Baote bottled roasted tea beverage (reference product 1) was purchased, and 5 mass% of the inventive articles 12, 14, 16, 18, 20, 22 and comparative products 1 and 6 obtained in Examples 6 to 11 were added thereto. For those who added each item, five well-trained judges performed a functional assessment. The evaluation results obtained are shown in Table 6.
如表6所示，屬於市售品的參考品1係經評估為富有焙茶之氣味但勁道較弱、溫和的香氣、香味，相對於此，添加有比較品1及6者係經評估為經賦予焙茶之甘甜、輕快的香氣。 As shown in Table 6, the reference product 1 belonging to the commercial product was evaluated as having a roasted tea smell but a weaker, mild aroma and aroma. In contrast, those who added the comparative products 1 and 6 were evaluated. To give the sweet, brisk aroma of roasted tea.
另一方面，添加有經甘油-鹼捕集阱所捕集之發明品12、14者係具有在賦予焙茶的甘甜、輕快之同時，亦使整體的厚度些微增加，富有濃郁感及飲用口感之香氣、香味。此外，添加有發明品16、18者係經評估為在賦予焙茶的甘甜、輕快之同時，亦使整體的厚度增加，富有濃郁感及飲用口感之香氣、香味。此外，添加有發明品20、22者係具有經賦予焙茶的甘甜，經賦予焙茶的烘烤感， 厚重且富有濃郁感及飲用口感之香氣、香味。 On the other hand, the inventions 12 and 14 which are added by the glycerin-alkali trap have the sweetness and lightness of the roasted tea, and the thickness of the whole is slightly increased, and the richness and the taste of the drink are rich. Aroma and aroma. In addition, the inventors 16 and 18 were added to evaluate the sweetness and lightness of the roasted tea, and also to increase the overall thickness, and to have a rich feeling and aroma and flavor of drinking. In addition, the inventions 20 and 22 are added to have a sweetness imparted to the roasted tea, and impart a baking feeling to the roasted tea. It is thick and full of richness and aroma and aroma of drinking.
從而，可確認發明品12、14、16、18、20、22可對市售的焙茶飲料賦予焙茶的重度或厚度、烘烤感，並可賦予習知的香氣回收品(比較品1、6)所無法得到之特性。 Therefore, it was confirmed that the inventive articles 12, 14, 16, 18, 20, and 22 can impart the weight, thickness, and baking feeling of the roasted tea to the commercially available roasted tea beverage, and can impart a conventional aroma recovery product (Comparative product 1) , 6) Features that are not available.
除了使用乙醇-鹼捕集阱(30質量%乙醇水溶液，pH 12.0，溫度25℃)代替實施例1之甘油-鹼捕集阱(30質量%甘油水溶液，pH 8.0，溫度25℃)之外，藉由與實施例1相同的方法，得到經冷凝液化之香氣回收物600g(比較品7)、經乙醇-鹼捕集阱所捕集之香氣回收物80g(發明品23)。其次，量取200g的比較品7、26.6g的發明品23，進行混合，得到pH經調整成5.0之混合物226g(發明品24，pH 5.0，Bx 3.30°)。 In addition to using an ethanol-alkali trap (30% by mass aqueous ethanol solution, pH 12.0, temperature 25 ° C) instead of the glycerol-alkali trap of Example 1 (30% by mass aqueous glycerol solution, pH 8.0, temperature 25 ° C), In the same manner as in Example 1, 600 g (comparative product 7) of the condensed and liquefied aroma recovery product and 80 g of the aroma recovery product (inventive product 23) collected by the ethanol-alkali trap were obtained. Next, 200 g of the comparative product 7 and 26.6 g of the inventive product 23 were weighed and mixed, and 226 g of a mixture whose pH was adjusted to 5.0 (invention product 24, pH 5.0, Bx 3.30°) was obtained.
除了使用丙二醇-鹼捕集阱(30質量%乙醇水溶液，pH 12.0，溫度25℃)代替實施例1之甘油-鹼捕集阱(30質量%甘油水溶液，pH 8.0，溫度25℃)之外，藉由與實施例1相同的方法，得到經冷凝液化之香氣回收物600g(比較品8)、經乙醇-鹼捕集阱所捕集之香氣回收物80g(發明品25)。其次，量取200g的比較品8、26.6g的發明品25，進行混合，得到pH經調整成5.0之混合物226g (發明品26，pH 5.0，Bx 3.41°)。 In addition to using a propylene glycol-alkali trap (30% by mass aqueous ethanol solution, pH 12.0, temperature 25 ° C) instead of the glycerol-alkali trap of Example 1 (30% by mass aqueous glycerol solution, pH 8.0, temperature 25 ° C), In the same manner as in Example 1, 600 g (comparative product 8) of the condensed and liquefied aroma recovery product and 80 g of the aroma recovery product (inventive product 25) collected by the ethanol-alkali trap were obtained. Next, 200 g of the comparative product 8 and 26.6 g of the inventive product 25 were weighed and mixed to obtain a mixture of pH 226 of adjusted to 5.0. (Invention 26, pH 5.0, Bx 3.41 °).
針對實施例1、12及13之發明品1、2、23、24、25、26及比較品1、7、8之香氣，由5位訓練良好的評判員施行官能評估。將所得到之評估結果示於表7。 The aromas of the inventive articles 1, 2, 23, 24, 25, 26 and the comparative products 1, 7, and 8 of Examples 1, 12 and 13 were evaluated by five well-trained judges. The evaluation results obtained are shown in Table 7.
如表7所示，比較品1係經評估為前段、中段甘甜，具有輕快的香氣之焙茶之氣味。另一方面，經甘油-鹼捕集阱所捕集之發明品1，其本身雖然為平衡較差的茶之香氣，但具有富有特點之獨特的氣味。此外，於比較品1中加入發明品1而成之發明品2係經評估為前段、中 段、後段的平衡良好，除了焙茶的甘甜、輕快以外，尚富有厚度之氣味。 As shown in Table 7, the comparative product 1 was evaluated as a sweetness of the front and middle sections, and the smell of the roasted tea having a light aroma. On the other hand, the inventive product 1 trapped by the glycerin-alkali trap itself has a unique characteristic odor even though it is a poorly balanced tea aroma. In addition, the invention product 2 in which the invention product 1 was added to the comparative product 1 was evaluated as the front stage and the middle stage. The balance between the segment and the back segment is good. In addition to the sweetness and lightness of the roasted tea, it is still rich in thickness.
其次，比較品7係與比較品1同樣地，經評估為前段、中段甘甜，具有輕快的香氣之焙茶之氣味。另一方面，經乙醇-鹼捕集阱所捕集之發明品23，其本身雖然為平衡較差的茶之香氣，但具有富有特點之獨特的氣味，而氣味的強度若與發明品1相比則稍微較弱。此外，於比較品7中加入發明品23而成之發明品24，雖然不及發明品2，但經評估為前段、中段、後段的平衡良好，除了焙茶的甘甜、輕快以外，尚富有厚度之氣味。 Next, in the same manner as the comparative product 1, the comparative product 7 was evaluated as having a sweetness in the front and middle stages, and having a light aroma of roasted tea. On the other hand, the inventive product 23 trapped by the ethanol-alkali trap itself is a uniquely balanced odor even though it is a poorly balanced tea scent, and the odor intensity is compared with the inventive product 1 It is slightly weaker. In addition, the invention product 24 in which the invention product 23 was added to the comparative product 7 was not as good as the invention product 2, but was evaluated as having a good balance in the front, middle, and back stages, and was thick in addition to the sweetness and lightness of the roasted tea. odor.
其次，比較品8係與比較品1同樣地，經評估為前段、中段甘甜，具有輕快的香氣之焙茶之氣味。另一方面，經丙二醇-鹼捕集阱所捕集之發明品25，其本身雖然為平衡較差的茶之香氣，但具有富有特點之獨特的氣味，而氣味的強度係大概為發明品1與發明品23之中間。此外，於比較品8中加入發明品25而成之發明品26，雖然不及發明品2，但經評估為前段、中段、後段的平衡良好，除了焙茶的甘甜、輕快以外，尚富有厚度之氣味。 Next, in the same manner as the comparative product 1, the comparative product 8 was evaluated as a sweetness in the front and middle stages, and a scent of roasted tea having a light aroma. On the other hand, the inventive product 25 captured by the propylene glycol-alkali trap itself, although it is a poorly balanced tea aroma, has a unique characteristic of richness, and the intensity of the odor is probably the invention 1 and In the middle of invention product 23. In addition, the invention product 26 in which the invention product 25 was added to the comparative product 8 was not as good as the invention product 2, but was evaluated as having a good balance in the front, middle, and back stages, and in addition to the sweetness and lightness of the roasted tea, it was still thick. odor.
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| CN114788578B (en) * | 2022-05-19 | 2023-04-14 | 湖北中烟工业有限责任公司 | Walnut shell extract for cigarettes, preparation method and cigars |
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| JP3217800B2 (en) * | 1991-01-29 | 2001-10-15 | 長岡香料株式会社 | Device and method for collecting aroma |
| JPH06133726A (en) * | 1992-10-26 | 1994-05-17 | Nippon Sanso Kk | Method for recovering flavor component in solid food and flavoring substance |
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