JP2008220294A - Hot-water treated product of wood piece and flavor-imparting material for liquor to use the treated product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To establish a technique capable of imparting distilled liquor, etc., such as Shochu (Japanese distilled spirit) with taste and flavor by adding a wood component to the distilled liquor in a delicately controlled manner, and to obtain an aromatic material to enjoy the fragrance even by the immersion and drawing of the wood piece immediately before drinking the liquor. <P>SOLUTION: The hot-water treated product of wood piece is a decomposition product obtained by the electromagnetic induction hot-water treatment of a wood piece, especially a wood piece comprising a small piece or stick of wood of a liquor-storage barrel. The hot-water treated product of the leaf and stalk of a plant can be used in addition to the wood piece, and a liquor flavor imparting material is produced by filling the treated product into a bag made of a water-permeable sheet to form an immersion bag or a drawing bag, or forming in the form of an eating and drinking tool such as chopsticks and a muddler. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a hot-water treated product of wood pieces by superheated steam generated mainly from an electromagnetic induction heating device, such as wood pieces, sawdust, etc. generated during processing of wood, and an aroma imparting material for alcoholic beverages using the same.

  Conventionally, steam cracking of biomass such as wood chips has been made, and it has been known that it can be decomposed into acids and aldehydes in addition to phenols and furfurals in a high-temperature and high-pressure water reaction in an autoclave. Yes. Patent Document 1 discloses a method for extracting a natural fluid from a woody plant material, in which a sealed enclosure containing the woody plant material is pressurized to a pressure higher than atmospheric pressure, and saturated water vapor is generated. Or a method characterized in that it comprises the steps of injecting, heating to the core of the woody plant material by electromagnetic waves, and recovering liquid exudates from the treated woody plant material by gravity. . Through this process, it is possible to extract various natural molecules from wood and use them in various business sectors such as pharmaceutical, cosmetics, food industry and fine chemistry. When these liquids are used, phenol, polyphenol, tannin, terpene, vitamins, acetic acid, salicylic acid, seasonings and the like can be extracted later.

  An apparatus capable of directly electromagnetically heating a liquid such as water is described in Patent Document 2, and considerably improved water vapor is obtained by the improvement. Here, it is an electromagnetic induction heating device that heats a heating element immersed in a fluid such as liquid or gas by electromagnetic induction heating and heats the fluid by direct heat transfer of the fluid. In this device, there are cases in which a coil connected to an alternating power source is wound and a fluid passes through, and the heating element housed in the case and heated by electromagnetic induction by the coil is immersed in this fluid. There is an electromagnetic induction heating device in which the thickness of the thin-walled member disposed so that the portions generate substantially the same heat is 30 microns or more and the alternating power source heats in the range of 15 to 150 KHz.

  On the other hand, in Japan, health-orientedness has become stronger in many areas of clothing, food, and shelter. In particular, natural foods are recommended in terms of eating habits rather than foods that have been subjected to conventional artificial processing methods. Among them, red wine containing antioxidant substances in alcoholic beverages is drunk blindly due to the reputation that it is effective for maintaining health and preventing aging, but excessive drinking is harmful to health. Needless to point out.

  In addition, sake brewed sake such as sake contains aldehydes that are the cause of sickness, and is high in calories, which is disadvantageous for the prevention of obesity. It is well known that consumption of distilled liquor is increasing rapidly.

In the first place, alcoholic beverages are a luxury product that enriches the diet, and if you drink distilled liquor such as shochu just because you want to prevent obesity and get sick, you will deviate from the modern life you are trying to enjoy a variety of diets. It will be.

  In response to such a demand for alcoholic beverages, various measures for increasing the flavor of alcoholic beverages have been attempted. For example, whiskey is aged during a long storage period by controlling the inner components of the oak barrel for storage with a flame such as a gas burner, and controlling the ingredients contained in the oak at once. Unique flavor is given. However, the standard of the degree of elution / ripening is time per year, and artificially, there is only a control method to change the degree of treatment by the flame of the oak surface. Recently, in order to prevent the scent of the sake barrel main body, which is a container, from being excessively mixed or permeated into the sake stored in the sake barrel main body, at least the inner surface of the wooden sake barrel body is coated with astringent shibu. Patent Document 3 describes a technique for forming a part that has been applied and a part that has not been applied.

  As another attempt to impart flavor to alcoholic beverages, Patent Document 4 provides a method for producing sake that has a good fragrance and is mellow and has little miscellaneous taste. In addition, there is provided a method for improving liquors that can obtain delicious liquor by removing miscellaneous taste. As a measure for this, there has been proposed a method for producing alcoholic beverages by contacting charcoal and alcoholic beverages and then removing the charcoal from the alcoholic beverages.

  Moreover, as a drink additive with respect to alcoholic beverages, it is the drink additive characterized by being comprised from patent document 5 from the woody wood. Furthermore, Patent Document 6 describes a method for modifying the flavor of whiskey, in which whiskey is subjected to contact treatment with one or more kinds of wood selected from the group consisting of cedar, bamboo and wild cherry. Contact treatment is a common method of storing whiskey in barrels. Conventionally, the barrel used for whiskey storage is a barrel made of white oak material, and whiskers are formed from white oak. Because other wood barrels do not have the whiskey-specific aroma and color, they do not have the necessary physical strength as barrel materials, and there is a risk of increased loss, whiskey production It was said that it was not used in the process.

  In Patent Document 6, whiskey is selected from the group consisting of cedar, firewood and wild cherry for the purpose of improving the flavor of whiskey and providing a new type of whiskey that has never existed before. By making contact with wood, whiskey has an unprecedented flavor and aftertaste, and by adding whiskey that has been treated with charcoal, it has a completely new flavor and a clean and smooth taste. You can get a whiskey with a clean and aftertaste with a mouthfeel and no stickiness. And, when contact processing with cedar or timber, as an index for obtaining a preferred whiskey, by knowing the amount of δ-casinene that is an extraction component from cedar or timber into whiskey into whiskey The implementation of the reforming method can be controlled.

Japanese translation of PCT publication No. 2002-542941 (Claim 1, [0040]) JP-A-8-264272 (Claim 1, [0033]) JP 2000-281060 A (Claim 1) Japanese Patent Laid-Open No. 9-206060 (Claim 1, Summary Problem) JP-A-7-169 (Claim 1) JP 11-276151 A (Claim 1, [0003])

  As seen in each of the above documents, wooden barrels have long been used for preservation to improve the flavor of alcoholic beverages, and this improvement has moderated the movement of aromatic components to liquor. However, since it is a transition during storage for a long period of time, it is not a means for easily imparting fragrance. For example, the standard for the degree of elution and ripening of the fragrance component is time per year, and artificially, there is only a control method to change the degree of treatment by the flame of the oak surface. Recently, in order to prevent the scent of the sake barrel main body, which is a container, from being excessively mixed or permeated into the sake stored in the sake barrel main body, at least the inner surface of the wooden sake barrel main body is coated with astringency. Techniques have been proposed for forming a part that has been applied and a part that has not been applied.

  Therefore, the present inventors have intensively studied with reference to the method of imparting the whiskey flavor by using these wooden barrels, and adding the flavor to the distilled liquor such as shochu while adding the flavor to the flavor. In order to establish a technology that can do this, wood chips that can release aromatic components in a short time are obtained by preliminary heat treatment of wood chips, and if possible, the scent can be enjoyed by immersion and shaking treatment of the wood pieces immediately before drinking. An attempt was made to obtain the fragrance material by a simple treatment.

  That is, the present invention is not a full-scale treatment using high-pressure autoclave treatment and electromagnetic wave heating, but a wood piece hydrothermal treatment product made of a decomposition product obtained by electromagnetic induction heating water treatment of a simple wood piece. Yes, it is possible to produce various eating and drinking utensils using the fragrance. In particular, it can be used as a dipstick, swing bag, chopsticks, disposable chopsticks, mudler, etc., containing a small piece of wood in a barrel for storing liquor or a heated water-decomposed product of each part of a plant in a bag made of a water-permeable sheet And it was set as the fragrance | flavor imparting material of liquor.

  Here, the wood piece to be used is a hydrothermally treated product of wood pieces having a particle diameter of 1 to 30 mm, preferably 2 to 20 mm. If it is this size, put it in a water-permeable bag such as non-woven fabric or water-resistant paper and make it a swing-out type like a tea bag, or put it into alcoholic beverages in which a piece of wood is poured into a cup, and smell it I can enjoy it. Moreover, even if the piece of wood is not a granular material, for example, it can be a plate or a rod, and can be used for eating and drinking utensils such as chopsticks or chopsticks or a mudler to enjoy a unique scent.

  The electromagnetic induction heating water treatment of the wood piece is a decomposition product of superheated steam treatment obtained by electromagnetic induction heating of the heating element inside the ceramic pipe, and the electromagnetic induction heating water treatment of the wood piece is performed at a temperature of 100 to 500 ° C., preferably A hydrothermally treated product was obtained in the range of 300 to 450 ° C. and a treatment time of 5 to 30 minutes, preferably 10 to 20 minutes. The piece of wood used here is one or a mixture of two or more kinds of wood, cedar, oak (firaceae), fir, and cherry wood that are used as wood for the above-mentioned liquor storage barrels. These hot water-treated products are used as an aroma imparting material for alcoholic beverages. The fragrance component is contained in the hydrothermal treatment product of wood pieces made of electromagnetic induction heating water splitting treatment product of wood pieces, and the components extracted from alcohols are mainly aliphatic alcohols and aliphatic esters having 3 to 6 carbon atoms. A mixture of aliphatic ethers.

  Since the hydrothermally treated product of wood pieces of the present invention itself emits fragrance, it is used as a general fragrance material or mixed with wood piece carbide or the like for indoor deodorizing and deodorizing materials. Among them, as proposed in the present invention, basically, it is intended to impart a whiskey-like flavor to distilled spirits using ingredients in wood, but it is a large-scale method such as storing in a barrel. Rather, the paper pack used in instant tea or green tea is filled with sawdust, which will be described later, or a heat-decomposed processed product obtained in the presence of water vapor of wood crushed into fine pieces. By immersing in distilled liquor for a predetermined time, the components in the decomposed product are eluted into the liquor and can be given a unique flavor. In addition, when the hot water-treated product of the present invention is formed into a chopsticks or disposable chopsticks shape, such as a chopsticks, and a mudler, the fragrance of liquor can also be obtained by immersing them in distilled liquor for a predetermined time in the same manner as a paper pack. At the same time, the scent of chopsticks is amplified and the alcohol is disinfected.

  In the thermal decomposition method of the wood piece which is the core part in the present invention, a predetermined amount (100 to 500 ° C., preferably 300 to 500 ° C.) of a predetermined amount (100 to 500 ° C., preferably 300 to 500 ° C.) is prepared. Since it is possible by continuous heat treatment with superheated steam set at 450 ° C. for 5 to 30 minutes, it is simple and efficient. Since this decomposition method uses electromagnetic induction heating water, the heating device does not require a special vessel, and continuous processing is possible if a substantially sealed tunnel furnace is used.

  In the electromagnetic induction heating water splitting of the present invention, the heat treatment temperature can be arbitrarily changed, the amount of heated steam to be blown can be changed, and the physical properties of the processed product obtained can be the same. It has a great feature that many types of products can be obtained. In addition, by arbitrarily mixing products obtained under various processing conditions, diversity of aroma components can be expected, and in particular, flavors that are more than expected can be imparted to alcoholic beverages.

  Hereinafter, the present invention will be described specifically and in detail by preferred embodiments and examples of the present invention. FIG. 1 to FIG. 4 are gas chromatograph (GC-MS) analysis charts of components eluted in the shochu immersion liquid of the electromagnetic induction heating water decomposition product of wood pieces. The type of wood used as a piece of wood is not particularly limited, but considering the flavor imparted to liquor, timber, cedar, oak (firaceae), fir, cherry, etc. What is normally used as a barrel material for storage of liquors is desirable. In the treatment of wood fine pieces, fine pieces or molded products, one kind or a mixture of two or more kinds thereof can be used.

  In the heating water decomposition method of the wood piece which is the core part in the present invention, a small piece of wood or a wood piece of a predetermined shape is charged at a ratio of 2 to 5: 1 with respect to the internal volume of the induction heating furnace, and steam is blown into the wood piece. Then, it is sealed and heat-treated at a predetermined temperature (100 to 450 ° C.) for 10 to 20 minutes. After the heat treatment, it was air-dried, and in the case of fine pieces or fine pieces, 1 to 5 g was filled in a paper pack.

  The paper pack filled with the treated product was usually immersed in sake at a weight bath ratio of 50: 1 for a predetermined time (1 to 24 hours). However, this immersion time may be arbitrarily selected according to the taste of the drinker. In particular, a relatively low boiling point component remains in the processed product in a low temperature region, and the amount of elution into liquor increases and the flavor becomes deeper as it is immersed for a long time.

  Naturally, the chemical substances that are produced differ depending on the wood used and the heat treatment conditions with water vapor, but the results of the changes in the products due to the heating temperature when using cedar and cocoon fine pieces are as follows. As can be seen in the GC-MS charts of FIGS. 1 to 4, the types of products were about 10 at most.

That is, the conditions of the electromagnetic induction heating water treatment of the wood piece were set as follows.
a. Untreated b. Steam heating temperature: 250-350 ° C
c. Steam heating time: 10-30 minutes

Next, a soaking test for shochu was conducted under the following conditions.
Immersion conditions: 1 g of each sample was immersed in 50 ml of shochu for 24 hours.
After collecting each sample, each shochu was measured by gas chromatography (hydrogen flame ionization detection method, FID-GC). However, although there was a clear difference in these olfaction tests, no difference was confirmed in the chromatogram, and from these, the concentration of the aroma component eluted in the shochu was below the detection sensitivity of FID-GC.

  So, in the shochu trapped in the pores of these small pieces, it was predicted that the trace components generated when the wood surface was heat-treated in the presence of water were eluted and recovered. The method of measurement was examined.

  That is, 0.5 g of wood pieces obtained under the respective processing conditions were filled in a glass test tube and the opening was sealed. However, when this was sealed, it was stretched into a thin tube and its tip was made a blind tube. These tubes were heated in a 130 ° C. oil bath. By this heat treatment, the low boiling point components trapped in the pores of the fine pieces of wood were vaporized in the sealed tube and air-cooled and liquefied in the narrow tube portion above the test tube. This portion of the test tube was opened and the trapped liquid sample was collected, and the components in the sample were identified by the gas chromatogram / mass spectrometer (GC-MS) analysis system (device: Hewlett Packard Co. HP6890 Series) GC System: G1530A, MS System: HP5937, Mass Selective Detector G1098A). The results are collectively shown in Table 1. Moreover, about the chart of GC-MS, such as a part Example in Table 1 and a comparative example, it is a place shown in FIGS.

  As a result of Table 1 and FIGS. 1 to 4, the chemical substance trapped in the blind tube varies considerably depending on the steam heat treatment conditions of firewood and cedar, but the common aromatic component 1-butanol-3-methyl component is It appears that this increases the fragrance. In addition, 1-butanol-3-methyl, 1-propene 2-methoxy, formic acid ethyl ester, formic acid propyl ester, 1-propanol-2-methyl, 1-butanol and the like are produced. Hereinafter, the product of the sample of an Example is demonstrated easily.

  As described above, when untreated or subjected to a relatively gentle heat treatment at 250 ° C. for 10 minutes, aliphatic saturated alcohols such as 1-propanol and 1-butanol are obtained as shown in FIG. 3 and FIG. Although it was detected, no toxic substance, methanol, was produced. Wood dry distillation may produce methanol depending on processing conditions, but the method of the present invention has an advantage that methanol is not produced. Further, the toxicity of 1-propanol and 1-butanol also causes irritation to eyes, nose and throat, headache, gastrointestinal disorders, dizziness, etc., which have been clarified in the present invention. At extremely low concentrations that are finally detected by such FID-GC, there is very little risk of these symptoms being caused. Although the anesthetic action of ciethoxymethane ethers is also a concern, the vapor concentration of dimethyl ether or diethyl ether used in the clinical anesthesia region is usually 1 to 5%, which is a concentration that is not detected in the present invention. There is no problem from. Acetic acid ethyl ester, formic acid ethyl ester, formic acid propyl ester and the like are inherently aroma components of fruits. Therefore, the technology of the present invention has extremely high safety in the food industry.

  Furthermore, human taste is not sensed as separate individual chemical substances, but as a sum of these substances. Moreover, it is not uncommon for chemical substances belonging to large peaks on the chromatogram to have almost no contribution to the flavor of sake. Moreover, the taste differs depending on the individual who drinks it, and cannot be defined uniformly. However, here, the results of taste tests of six people are summarized in Table 2. Obviously, the electromagnetically induced water hydrolyzate of the wood pieces obtained by the method of the present invention is the same as the material for the previous GC-MS analysis. Under the above immersion conditions, shochu prepared by immersing 10 g of each sample in 500 ml of shochu for 24 hours was prepared as a sample for taste test.

  As is clear from the results in Table 2, the increase in the aroma component of the esters of the shochu leachate, which could be identified from the GC-MS analysis chart of the elution component of the wood piece electromagnetic induction heating water decomposition product in the shochu soaking solution, It was confirmed that the original scent of shochu was further increased, and as a result, it was possible to easily enjoy a good cedar and persimmon scent.

  The above is the test result by the paper pack filling of the wood fine piece, but if the immersion time is slightly increased, the wood piece in the form of eating and drinking utensils such as chopsticks, disposable chopsticks, and mudler has also been obtained. This seems to be more sensitive to the content of aromatic components in the shochu because the stick itself such as chopsticks releases the fragrance. Therefore, by immersing them in distilled liquor for a predetermined time like a paper pack, the aroma of liquor increases and the scent of chopsticks is amplified, and the effect of sterilizing alcohol such as chopsticks is also obtained. It was.

  Although the experimental result demonstrated here is a case where the heating temperature by water vapor | steam is 200-350 degreeC, it does not interfere with processing a small piece of wood in the temperature range of the upper and lower sides. In addition, here, wood is usually based on the results of studies on cedar and straw that are used as raw materials for barrels for storing alcoholic beverages, but other fragrant trees may be used. Furthermore, at present, there are also widely used methods for imparting flavor to alcoholic beverages by dipping leaves, stems, roots, petals and fruits of plants containing various flavor components in alcoholic beverages. It is also possible to treat each part of the plant with the electromagnetic induction heating moisture of the present invention.

  As described above, the present invention is not limited to the production of the heat-decomposed processed product of the fine pieces of wood, and is a method applicable to all parts of the plant. In addition, the heat treatment temperature can be arbitrarily changed, the water vapor pressure can be changed depending on the amount of water to be added, and there are many types of physical properties of the processed product even if the same raw material is used. It has a great feature that it can be obtained. In addition, it is possible to impart a flavor more than expected to alcoholic beverages by arbitrarily mixing products obtained under various processing conditions.

  Furthermore, the present production method also ensures complete sterility against microorganisms such as bacteria that are important as food additives. In other words, the high-pressure steam sterilization method stipulated in the current Japanese Pharmacy Law has been confirmed to completely kill the heat-resistant indicator bacterium: Bacillus Stearothermophilus at 131 ° C for 10 minutes under saturated steam. As mentioned above, disinfection is outstanding.

  The processing conditions set in the present invention operate in a severer region including the processing temperature much more than that, and safety is guaranteed against contamination by absolute microorganisms as food additives. Is. In addition, ethanol, the main component of alcoholic beverages, also has a bactericidal action, and safety is sufficiently ensured from the viewpoint of food hygiene.

  From this point of view, the method of immersing the obtained product in alcoholic beverages is not limited to the method of filling the paper pack and using it, and fibers such as polyester are used instead of paper. There is no problem using a bag. In addition, since it is possible to immerse the product directly in liquor without putting it in a bag, the range of application of wood pieces and the like obtained by the method of the present invention is extremely wide.

It is a GC-MS analysis chart of the elution component to the cautery immersion liquid of a glaze piece. It is a GC-MS analysis chart of the elution component to the cautery immersion liquid of the electromagnetic induction heating water decomposition product of a soot material piece. It is a GC-MS analysis chart of the elution component to the shochu immersion liquid of a cedar piece. It is a GC-MS analysis chart of the elution component to the shochu immersion liquid of the electromagnetic induction heating water decomposition product of a cedar piece.

Explanation of symbols

1 peak 1, ethanol 2 peak 2, 1-butanol-3-methyl 3 peak 3, 1-propene 2-methoxy 4 peak 4, formic acid ethyl ester 5 peak 5, formic acid propyl ester 6 peak 6, 1-propanol-2- Methyl 7 peak 7, 1-butanol 8 peak 8, 1-butanol-3-methyl

Claims (9)

  A hydrothermally treated product of wood pieces comprising a decomposed product obtained by electromagnetic induction heating water treatment of wood pieces.   The hydrothermally treated product of wood pieces according to claim 1, wherein the wood pieces have a particle diameter of 1 to 30 mm.   The hydrothermally treated product of wood pieces according to claim 1, wherein the wood pieces are plate-shaped or rod-shaped.   The hydrothermal treatment product of a wood piece according to claim 1, wherein the electromagnetic induction heating water treatment of the wood piece is a superheated steam treatment obtained by electromagnetic induction heating of a heating element inside the ceramic pipe.   The hydrothermal treatment product of a wood piece according to claim 1, wherein the electromagnetic induction heating water treatment of the wood piece has a temperature of 100 to 500 ° C and a treatment time of 5 to 30 minutes.   The components extracted from the hydrothermal treatment of wood pieces, which are electromagnetic induction heating water splitting treatment products of wood pieces, are mainly a mixture of aliphatic alcohol, aliphatic ester and aliphatic ether having 3 to 6 carbon atoms. A piece of wood treated with hot water.   Small pieces or sawdust made of wood, cedar, oak (bucktaceae), fir, cherry wood, or a mixture of two or more wood pieces used as wood for barrels for liquor storage An aroma-imparting material for alcoholic beverages comprising the hydrothermally treated wood piece according to claim 1.   An aroma-imparting material for alcoholic beverages consisting of a soaked and shaken bag in which a hydrothermally treated product of wood pieces, which is an electromagnetic induction heated water decomposition product of wood pieces, is contained in a bag of a water-permeable sheet.   Hot water treatment of eating and drinking utensils such as chopsticks or split chopsticks such as wood, cedar, oak (bucktaceae), fir, cherry, etc. An aroma-imparting material for alcoholic beverages comprising a hydrothermally treated product of wood pieces according to claim 1.

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