JP2019041725A - Production method of liquid product containing flavor component-containing aqueous solution - Google Patents
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Abstract
【課題】香気成分を含有する水溶液を含む液状製品の製造方法において、水溶液から気相への香気成分の放出を抑制して液相にできるだけ香気成分を保持したままで最終的な液状製品を得る。【解決手段】香気成分を含有する水溶液を含む液状製品の製造方法であって、前記水溶液の溶媒となる水の一部又は全体を加える工程を有し、前記水として、炭酸ガス溶存量及び酸素溶存量を低減又は零としかつ窒素を溶存させた窒素溶存水を用いる。前記水に替えて、前記窒素溶存水を凍結した窒素溶存氷を用いる。前記水を加える工程が、少なくとも香気成分と水とを混合する工程である。前記水を加える工程が、香気成分を含む濃縮液を水で希釈する工程である。前記水を加える工程が、懸濁液又は乳濁液を調製するために香気成分と水と懸濁物質又は乳濁物質とを混合する工程である。【選択図】図１０In a method for producing a liquid product including an aqueous solution containing a fragrance component, a final liquid product is obtained while suppressing the release of the fragrance component from the aqueous solution into the gas phase and keeping the fragrance component in the liquid phase as much as possible. . A method for producing a liquid product including an aqueous solution containing an aroma component, the method comprising the step of adding a part or all of water as a solvent of the aqueous solution, wherein the water contains carbon dioxide dissolved amount and oxygen Nitrogen-dissolved water in which the dissolved amount is reduced or zero and nitrogen is dissolved is used. Instead of the water, nitrogen-dissolved ice obtained by freezing the nitrogen-dissolved water is used. The step of adding water is a step of mixing at least an aroma component and water. The step of adding water is a step of diluting a concentrated liquid containing a fragrance component with water. The step of adding water is a step of mixing an aroma component, water, a suspended substance or an emulsion substance in order to prepare a suspension or emulsion. [Selection] Figure 10
Description
本発明は、香気成分を含有する水溶液を含む液状製品の製造方法において、液相中の香気成分を保持した状態で製品を製造するための方法に関する。 The present invention relates to a method for producing a liquid product containing an aqueous solution containing an aroma component, wherein the method is for producing a product in a state in which the aroma component in the liquid phase is retained.
水の溶存酸素を置換して窒素ガスを溶存させた窒素水及び窒素水を凍結した窒素氷（登録商標）は、生鮮食品や水産物の鮮度を維持するために有効であることが知られている（特許文献１、２、３）。 Nitrogen water that has dissolved nitrogen gas by replacing dissolved oxygen in water and nitrogen ice that has frozen nitrogen water is known to be effective for maintaining the freshness of fresh food and aquatic products (Patent documents 1, 2, 3).
また、牛乳や果汁に窒素ガスを送り込み溶存酸素濃度を低下させることにより、風味を保持する方法が知られている（特許文献４、５）。 There is also known a method of maintaining flavor by sending nitrogen gas to milk or fruit juice to reduce the concentration of dissolved oxygen (Patent Documents 4 and 5).
香気成分を含有する水溶液を含む食品、飲料、化粧品、医薬品等の液状製品においては、製造工程の一部に、香気成分を溶解させた水溶液を調製する工程を有するが、最終的な製品となるまでの間に香気成分の一部が水溶液から気相に抜け出ていくという問題があった。 Liquid products such as foods, beverages, cosmetics, and pharmaceuticals containing an aqueous solution containing an aroma component have a step of preparing an aqueous solution in which the aroma component is dissolved, as a part of the production process, but the final product becomes In the meantime, there was a problem that part of the aroma component escaped from the aqueous solution into the gas phase.
本発明の目的は、香気成分を含有する水溶液を含む液状製品の製造方法において、水溶液から気相への香気成分の放出を抑制して水溶液中にできるだけ香気成分を保持した状態で最終的な液状製品を得ることである。 An object of the present invention is to provide a method for producing a liquid product containing an aqueous solution containing an aroma component, wherein the release of the aroma component from the aqueous solution into the gas phase is suppressed to retain the aroma component as much as possible in the aqueous solution. It is to get the product.
上記目的を実現するために、本発明は、以下の構成を提供する。
・ 本発明の態様は、香気成分を含有する水溶液を含む液状製品の製造方法であって、前記水溶液の溶媒となる水の一部又は全体を加える工程を有し、前記水として、炭酸ガス溶存量及び酸素溶存量を低減又は零としかつ窒素を溶存させた窒素溶存水を用いることを特徴とする。
・ 上記態様において、前記水に替えて、前記窒素溶存水を凍結した窒素溶存氷を用いることが、好適である。
・ 上記態様において、前記水を加える工程が、少なくとも香気成分と水とを混合する工程であることが、好適である。
・ 上記態様において、前記水を加える工程が、香気成分を含む濃縮液又は原液を水で希釈する工程であることが、好適である。
・ 上記態様において、前記水を加える工程が、懸濁液又は乳濁液を調製するために、少なくとも香気成分と水と懸濁物質又は乳濁物質とを混合する工程であることが、好適である。
In order to achieve the above object, the present invention provides the following configuration.
-An aspect of the present invention is a method for producing a liquid product containing an aqueous solution containing an aroma component, comprising the step of adding part or all of water serving as a solvent of the aqueous solution, wherein carbon dioxide dissolved as the water It is characterized by using nitrogen-dissolved water in which the amount and the dissolved oxygen amount are reduced or eliminated and nitrogen is dissolved.
In the above embodiment, it is preferable to use nitrogen-dissolved ice in which the nitrogen-dissolved water is frozen instead of the water.
In the above embodiment, it is preferable that the step of adding the water is a step of mixing at least an aroma component and water.
In the above embodiment, it is preferable that the step of adding the water is a step of diluting a concentrate or a stock solution containing an aroma component with water.
In the above embodiment, it is preferable that the step of adding the water is a step of mixing at least an aroma component, water, and a suspended or emulsified substance to prepare a suspension or emulsion. is there.
本発明においては、香気成分含有水溶液の溶媒として窒素溶存水を用いることにより、通常の水を溶媒として用いる場合に比べて水溶液に溶解している香気成分が気相に放出され難くなり、より多くの香気成分が水溶液中に保持される。従って、窒素溶存水を加えてから最終的な液状製品となるまでの製造工程の間に水溶液から失われる香気成分の量を低減できる。また、液状製品が使用される局面においても、例えば、飲料の風味や化粧品の香りがより長く持続することになる。 In the present invention, by using nitrogen-dissolved water as a solvent for the aroma component-containing aqueous solution, the aroma components dissolved in the aqueous solution are less likely to be released into the gas phase than when normal water is used as a solvent. Odorant components are retained in the aqueous solution. Therefore, it is possible to reduce the amount of aroma components lost from the aqueous solution during the production process from the addition of nitrogen-dissolved water to the final liquid product. In addition, in the phase where liquid products are used, for example, the flavor of beverages and the aroma of cosmetics will last longer.
以下、本発明の実施形態を説明する。
本明細書中において、「窒素溶存水」とは、大気圧下において温度により決まる水の酸素溶存量及び炭酸ガス溶存量を極力低減又はほぼ零とし、窒素を可能な限り溶存させた、好ましくは飽和溶存量まで溶存させた水を意味する。酸素溶存量については、好ましくは、温度に関係なく０．３ｍｇ／Ｌ以下とする。
「窒素溶存氷」とは窒素溶存水を凍結させた氷を意味する。窒素溶存氷が融解したものは、凍結前と同じく窒素溶存水と称する。
Hereinafter, embodiments of the present invention will be described.
In the present specification, "nitrogen-dissolved water" means that oxygen dissolved amount and carbon dioxide dissolved amount of water determined by temperature under atmospheric pressure is reduced as much as possible or almost zero, and nitrogen is dissolved as much as possible, preferably It means water that has been dissolved to a saturated dissolved amount. The dissolved oxygen amount is preferably 0.3 mg / L or less, regardless of the temperature.
"Nitrogen-dissolved ice" means ice from which nitrogen-dissolved water is frozen. What melted nitrogen-dissolved ice is called nitrogen-dissolved water as it was before freezing.
本発明は、香気成分を含有する水溶液を含む液状製品の製造方法である。このような液状製品には、例えば、酒・コーヒー・果汁等の飲料、化粧水・乳液等の化粧品、シャンプー・リンス等の洗髪剤、洗濯用洗剤、医薬品等、多様な製品が含まれる。香気成分は、天然物質の場合と合成物質の場合のいずれも含まれる。水溶液は、これらの液状製品中の主要部を構成しており、例えば５０質量％以上を占める。なお、液状製品は、その水溶液中に固体又は油性液体を含んでいてもよい。例えば、果肉入りの果汁、水溶液中に固体の懸濁物質（リポソーム等）が分散した懸濁液、水溶液中に油性粒子が分散した乳濁液等である。 The present invention is a method for producing a liquid product containing an aqueous solution containing an aroma component. Such liquid products include, for example, various products such as beverages such as liquor, coffee and fruit juice, cosmetics such as lotions and emulsions, hair conditioners such as shampoo and rinse, detergents for laundry, and pharmaceuticals. Aroma components include both natural substances and synthetic substances. The aqueous solution constitutes the main part in these liquid products, and occupies, for example, 50% by mass or more. The liquid product may contain a solid or oily liquid in the aqueous solution. For example, it is a fruit juice containing pulp, a suspension in which a solid suspension (such as liposome) is dispersed in an aqueous solution, an emulsion in which oil particles are dispersed in an aqueous solution, and the like.
上記のような液状製品の製造工程には、水溶液の溶媒としての水を準備したり加えたりする工程（まとめて「水を加える工程」と称する）が含まれる。一般的に用いられる通常の水は、水道水、井戸水、湧水、ミネラルウォーター等の真水、又は、海水等の塩分を含んだ水である。 The process of producing a liquid product as described above includes a step of preparing or adding water as a solvent of an aqueous solution (collectively referred to as “step of adding water”). Ordinary water generally used is fresh water such as tap water, well water, spring water, mineral water, or water containing salt such as seawater.
本発明では、液状製品の製造中における水を加える工程において、通常の水に替えて窒素溶存水を用いる。例えば、原酒や濃縮果汁を希釈するための水、各成分を混合撹拌して溶解させるための水のように、製造工程の中で加えられる加工用の水として窒素溶存水を用いる。また、ウィスキーやビール等の製造に用いる水として窒素溶存水を用いてもよい。なお、海水等の塩分を含んだ水に置き替える場合は、窒素溶存水に対し海水等と同等の塩分を添加する。 In the present invention, in the process of adding water during the production of the liquid product, nitrogen-dissolved water is used in place of normal water. For example, nitrogen-dissolved water is used as processing water to be added in the manufacturing process, such as water for diluting original juice and concentrated juice and water for mixing and dissolving each component. Also, nitrogen-dissolved water may be used as water used for producing whiskey, beer and the like. When replacing with water containing salt such as seawater, salt equivalent to seawater etc. is added to the nitrogen-dissolved water.
後述する試験で示されるように、香気成分含有水溶液の溶媒として窒素溶存水を用いることにより、通常の水を溶媒とする場合に比べて、水溶液に溶解している香気成分が気相に放出され難くなり、より多くの香気成分が水溶液中に保持されることが判明した。従って、本発明の製造方法によれば、窒素溶存水を加えてから最終的な液状製品となるまでの製造工程の間に、水溶液から失われる香気成分の量を低減できる。また、液状製品が使用される局面においても、例えば、飲料の風味や化粧品の香りがより長く持続することになる。 As shown in the test described later, by using nitrogen-dissolved water as a solvent for the aroma component-containing aqueous solution, the aroma component dissolved in the aqueous solution is released to the gas phase as compared with the case where normal water is used as a solvent It became difficult that more aroma components were found to be retained in the aqueous solution. Therefore, according to the production method of the present invention, the amount of aroma components lost from the aqueous solution can be reduced during the production process from the addition of nitrogen-dissolved water to the final liquid product. In addition, in the phase where liquid products are used, for example, the flavor of beverages and the aroma of cosmetics will last longer.
窒素溶存水の製造方法は、例えば特許文献１〜３等に記載されている。窒素溶存水生成システムは、例えば、水タンクと窒素ガス置換装置との間で水を循環させることにより、水に溶存する炭酸ガス及び酸素を脱気させてこれらのガスの溶存量を低減させると共に、窒素の溶存量を高める。窒素ガス置換装置は、ポリイミド中空糸膜からなる窒素分離膜を設けた圧力容器の一端に圧縮空気を取り込み、炭酸ガスと酸素をパージすると共に、圧力容器の多端から窒素を取出す窒素ガス抽出器と、窒素を噴出する注入ノズルを具備する窒素ガス注入器とを備えている。このような窒素ガス置換装置としては、例えば、脱気装置「リプレル」（登録商標：（株）片山化学工業研究所製）がある。 The manufacturing method of nitrogen dissolved water is described, for example in patent documents 1-3 grade. The nitrogen-dissolved water generation system degasses carbon dioxide gas and oxygen dissolved in water by, for example, circulating water between a water tank and a nitrogen gas displacement device to reduce the amount of these gases dissolved. , Increase the amount of nitrogen dissolved. The nitrogen gas displacement device takes in compressed air at one end of a pressure vessel provided with a nitrogen separation membrane consisting of a polyimide hollow fiber membrane, purges carbon dioxide gas and oxygen, and extracts nitrogen from the multiple end of the pressure vessel And a nitrogen gas injector equipped with an injection nozzle for injecting nitrogen. As such a nitrogen gas replacement device, for example, there is a degassing device "Replel" (registered trademark: manufactured by Katayama Chemical Research Laboratory).
なお、窒素溶存水の製造工程自体は、本発明の製造方法の一部に含まないものとする。本発明は、上記の窒素溶存水生成システム等により製造された窒素溶存水を用いて実施することができる。もちろん、本発明の製造方法を実施するシステムと、窒素溶存水生成システムを組み合わせたシステムとすることもできる。 In addition, the manufacturing process itself of nitrogen dissolved water shall not be included in a part of manufacturing method of this invention. The present invention can be practiced using nitrogen-dissolved water produced by the above-described nitrogen-dissolved water production system or the like. Of course, it is also possible to combine the system for carrying out the production method of the present invention with the system for generating nitrogen dissolved water.
香気成分は、揮発性の有機化合物であり、多様な化学構造を有する。香気成分は、水溶液中に溶解している。香気成分を含有する水溶液を調製するために、水を加える工程において、例えば、固体又は液体の香気成分に窒素溶存水を注ぎ込み、全体を混合撹拌することができる。逆に、容器内の窒素溶存水に固体又は液体の香気成分を投入し、全体を混合撹拌することもできる。目的とする液状製品に応じて、水溶液には香気成分以外の各種成分を混合してもよい。 The aroma component is a volatile organic compound and has various chemical structures. The aroma component is dissolved in the aqueous solution. In order to prepare an aqueous solution containing an aroma component, in the step of adding water, for example, nitrogen dissolved water can be poured into a solid or liquid aroma component, and the whole can be mixed and stirred. Conversely, solid or liquid aroma components can be added to the nitrogen-dissolved water in the container, and the whole can be mixed and stirred. Depending on the target liquid product, the aqueous solution may be mixed with various components other than the aroma component.
別の例として、水を加える工程において、窒素溶存水を用いて第１の水溶液と第２の水溶液をそれぞれ調製した後にそれらを混合することもできる。その場合、香気成分は、第１と第２の水溶液のいずれか又は双方に添加してもよく、あるいは、混合水溶液に添加してもよい。 As another example, in the step of adding water, nitrogen-dissolved water can be used to prepare a first aqueous solution and a second aqueous solution, respectively, and then they can be mixed. In that case, the aroma component may be added to either or both of the first and second aqueous solutions, or may be added to the mixed aqueous solution.
別の例として、水を加える工程において、香気成分を含有する既存の液体に窒素溶存水を加えてもよい。例えば、水を加える工程が、香気成分を含む濃縮液又は原液を水で希釈する工程であって、水に替えて窒素溶存水で希釈してもよい。濃縮液は、例えば濃縮果汁などである。原液は、例えば蒸留酒などである。 As another example, in the step of adding water, nitrogen-dissolved water may be added to an existing liquid containing an aroma component. For example, the step of adding water is a step of diluting a concentrate or a stock solution containing an aroma component with water, and it may be replaced with water and diluted with nitrogen-dissolved water. The concentrate is, for example, concentrated juice and the like. The stock solution is, for example, distilled liquor.
別の例として、水を加える工程が、懸濁液又は乳濁液を調製する工程であって、その場合、少なくとも香気成分と水と懸濁物質又は乳濁物質とを混合する。 As another example, the step of adding water is a step of preparing a suspension or emulsion, in which case at least an aroma component, water and suspended matter or emulsion are mixed.
上記例以外にも、香気成分含有水溶液を含む液状製品の製造工程の一部である窒素溶存水を加える工程として、多様な工程を想定することができる。なお、窒素溶存水は、香気成分含有水溶液の溶媒全体又は主要部分、例えば溶媒全体の５０質量％以上を占めるように用いることが好適である。しかしながら、窒素溶存水が、溶媒全体の５０質量％未満である場合も本発明に含まれるものとする。 Besides the above example, various processes can be assumed as a process of adding nitrogen-dissolved water, which is a part of the process of producing a liquid product containing an aroma component-containing aqueous solution. In addition, it is suitable to use nitrogen dissolved water so that 50 mass% or more of the whole solvent of the aroma component containing aqueous solution or main part, for example, the whole solvent, may be occupied. However, the case where the nitrogen-dissolved water is less than 50% by mass of the whole solvent is also included in the present invention.
香気成分の例としては、次のようなものが知られている。ウィスキーの香気成分としては、カルビトール、エチルミリステート、１−オクタノール、エチルサクシネート、１−ドデカノール、アズレン、１−テトラデカノール、エチルベンゾエート、カプリン酸、カプリル酸等がある。コーヒーの香気成分としては、ジブロモクロロメタン、アセトアルデヒド、エチルアセテート、２−ブタノン、メチルアセテート、イソバレルアルデヒド等がある。リンゴ果汁の香気成分としては、アミルアセテート等がある。グレープフルーツ果汁の香気成分としては、カラメネン、グアニルアセテート等がある。 The following is known as an example of an aroma component. The aroma components of whiskey include carbitol, ethyl myristate, 1-octanol, ethyl succinate, 1-dodecanol, azulene, 1-tetradecanol, ethyl benzoate, capric acid, caprylic acid and the like. As aroma components of coffee, there are dibromochloromethane, acetaldehyde, ethyl acetate, 2-butanone, methyl acetate, isovaleraldehyde and the like. As an aroma component of apple juice, there is amyl acetate and the like. Examples of flavor components of grapefruit juice include caramenene and guanyl acetate.
液状製品の製造工程における水を加える工程において、窒素溶存水に替えて窒素溶存氷を加えてもよい。これは、窒素溶存氷の方が市販品として窒素溶存水よりも入手し易い、保存しやすい、取り扱い易い等の理由による。水を加える工程において窒素溶存氷を加えた場合、いずれ融解して窒素溶存水と同じものとなり、水溶液の溶媒となる。 In the process of adding water in the liquid product manufacturing process, nitrogen-dissolved ice may be added instead of nitrogen-dissolved water. This is because nitrogen-dissolved ice is more easily obtained as a commercial product than nitrogen-dissolved water, easy to store, and easy to handle. When nitrogen-dissolved ice is added in the process of adding water, it melts eventually and becomes the same as nitrogen-dissolved water, and becomes a solvent of an aqueous solution.
香気成分含有水溶液の溶媒として窒素溶存水（窒素溶存氷が融解した窒素溶存水を含む）を用いた場合の、水溶液中における香気成分の保持効果について以下の試験を行った。 The following tests were conducted on the retention effect of the aroma component in the aqueous solution when nitrogen-dissolved water (including nitrogen-dissolved water in which nitrogen-dissolved ice was melted) was used as the solvent of the aroma component-containing aqueous solution.
＜試料＞
窒素溶存水の原料として窒素溶存氷（株式会社昭和冷凍プラント製のプレート状のもの）を用いた。比較例として、市販氷（アイス缶製氷）と水道水氷（水道水を汎用製氷機により凍結）を用いた。各氷を砕き、３ｇずつ３０ｍｌのスクリューバイアルに加え、−３０℃で保管した。
市販のウィスキー、小売店のドリップコーヒー、リンゴ果汁、グレープフルーツ果汁をそれぞれ２ｍｌずつ窒素溶存氷、市販氷、水道水氷のスクリューバイアルに加え、３０℃で３０分間インキュベートし、分析試料とした。
<Sample>
Nitrogen-dissolved ice (plate-like manufactured by Showa Refrigeration Plant Co., Ltd.) was used as a raw material of nitrogen-dissolved water. Commercial ice (ice can ice) and tap water ice (tap water frozen by a general purpose ice maker) were used as comparative examples. Each ice was crushed and added in 3 g portions to a 30 ml screw vial and stored at -30 ° C.
2 ml of commercially available whiskey, drip coffee at a retail store, apple juice and grapefruit juice were respectively added to 2 ml each of nitrogen-dissolving ice, commercial ice, and tap water ice screw vials, and incubated at 30 ° C. for 30 minutes to prepare an analysis sample.
＜試験方法＞
香気成分の分析は、ＳＰＭＥ法（CAR/PDMS Fiber）を用いてＧＣ／ＭＳ（Agilent Technologies GC : 7890/MS:5977A; column ; DB-WAX 30m×0.25mm）にて測定した。得られたＧＣ／ＭＳデータの多変量解析は、Agilent Mass Profiler Professionalを使用して解析を行った。香気成分の特定は、マススペクトルとＲＩにより行った。
<Test method>
The analysis of the aroma component was measured by GC / MS (Agilent Technologies GC: 7890 / MS: 5977A; column; DB-WAX 30 m × 0.25 mm) using an SPME method (CAR / PDMS Fiber). Multivariate analysis of the obtained GC / MS data was performed using Agilent Mass Profiler Professional. Identification of the aroma component was performed by mass spectrum and RI.
＜測定結果＞
図１及び図２はウィスキーについての、図３及び図４はドリップコーヒーについての、図５及び図６はリンゴ果汁についての、図７及び図８はグレープフルーツ果汁についての、それぞれＧＣ／ＭＳ及び多変量解析の結果を示している。
<Measurement result>
1 and 2 for whiskey, FIGS. 3 and 4 for drip coffee, FIGS. 5 and 6 for apple juice, and FIGS. 7 and 8 for grapefruit juice. The analysis results are shown.
図１に示すウィスキーについてのクラスター解析によれば、窒素溶存氷、市販氷、水道水氷を用いた各試料において、１３種の香気成分が有意に変化していることが判る。すなわち、窒素溶存氷を用いた場合、市販氷又は水道水氷を用いた場合に比べて気相における香気成分が少ない。そのうち３種の香気成分は、２倍以上有意に変化している。また、図２に示す多変量解析によれば、窒素溶存氷、市販氷、水道水氷を用いた各試料において、気相における特徴的な香気成分が全く異なることが判る。 According to the cluster analysis of whiskey shown in FIG. 1, it can be seen that in each sample using nitrogen-dissolved ice, commercial ice, and tap water ice, 13 aroma components are significantly changed. That is, when nitrogen-dissolved ice is used, the amount of aroma components in the gas phase is smaller than when commercial ice or tap water ice is used. Among them, three flavor components change significantly more than twice. In addition, according to multivariate analysis shown in FIG. 2, it can be seen that the characteristic aroma components in the gas phase are completely different in each sample using nitrogen-dissolved ice, commercial ice, and tap water ice.
図３及び図４に示すドリップコーヒーについての結果では、クラスター解析から９種の香気成分が有意に変化しており、そのうち５種の成分は２倍以上有意に変化している。すなわち、窒素溶存氷を用いた場合、市販氷又は水道水氷を用いた場合に比べて気相における香気成分が少ない。 In the results for drip coffee shown in FIG. 3 and FIG. 4, nine types of aroma components are significantly changed from cluster analysis, and five types of components are significantly changed twice or more. That is, when nitrogen-dissolved ice is used, the amount of aroma components in the gas phase is smaller than when commercial ice or tap water ice is used.
同様に、図５及び図６はリンゴ果汁についての結果、並びに、図７及び図８はグレープフルーツ果汁についての結果からも、水溶液の溶媒として窒素溶存氷（その融解した窒素溶存水）を用いた場合、市販氷又は水道水氷を用いた場合に比べて気相における香気成分が少ないことが明らかとなった。 Similarly, FIG. 5 and FIG. 6 show results for apple juice, and FIG. 7 and FIG. 8 show results for grapefruit juice, when nitrogen-dissolved ice (the melted nitrogen-dissolved water) is used as a solvent for the aqueous solution. It was revealed that the amount of aroma components in the gas phase is smaller than when commercial ice or tap water ice is used.
これらの結果は、水溶液の溶媒として窒素溶存氷（その融解した窒素溶存水）を用いた場合、市販氷又は水道水氷（その融解した水）を用いた場合に比べて、より多くの香気成分が液相中に留まり保持されることを示している。 These results show that, when nitrogen-dissolved ice (the melted nitrogen-dissolved water) is used as the solvent of the aqueous solution, more aroma components are used as compared to the case where the commercial ice or tap water ice (the melted water) is used. Indicates that it remains in the liquid phase.
図９は、上記結果の理由付けとなる原理仮説を説明するための図である。図９（ａ）は、窒素、酸素、二酸化炭素（炭酸ガス）の構造、極性、水への溶解度を示している。水への溶解度は二酸化炭素が突出して大きく、窒素が最も溶解度が小さい。 FIG. 9 is a diagram for explaining the principle hypothesis that is the reason for the above result. FIG. 9A shows the structure, polarity, and solubility in water of nitrogen, oxygen and carbon dioxide (carbon dioxide gas). The solubility in water is high due to carbon dioxide being prominent, and nitrogen is the least soluble.
図９（ｂ）は、水溶液中の気体分子に対する水分子の水和状態を示している。水に溶解している気体分子の周囲には、水素結合により水和した水分子が存在する。窒素では２個の水分子が、酸素と二酸化炭素では４個の水分子が水和している。一方、図示しないが、水溶液中に溶解した香気成分も、その周囲に水分子が水和することで安定に存在することができる。 FIG. 9 (b) shows the hydration state of water molecules to gas molecules in an aqueous solution. There are water molecules hydrated by hydrogen bonds around gas molecules dissolved in water. Two molecules of water are hydrated in nitrogen, and four molecules of water are hydrated in oxygen and carbon dioxide. On the other hand, although not shown, an aroma component dissolved in an aqueous solution can also be stably present by hydration of water molecules around it.
ここで、図９（ｂ）に示す気体分子を水和している水分子は、香気成分を水和するために寄与することができない。従って、水溶液中に溶存する気体分子が少なくなれば、気体分子を水和する水分子が減り、その分逆に、香気成分を水和することができる水分子が増えることになる。その結果、香気成分の溶存量が増し、気相へ放出される香気成分が減ると考えられる。言い換えると、香気成分含有水溶液における香気成分の液相と気相への平衡分配係数は、溶媒に溶存するガスによって異なり、溶媒が窒素溶存水の場合に香気成分が液相中に最も多く存在することになる。 Here, the water molecule which is hydrating the gas molecule shown in FIG. 9 (b) can not contribute to hydrate the aroma component. Therefore, if the number of gas molecules dissolved in the aqueous solution decreases, the number of water molecules that hydrate the gas molecules decreases, and conversely, the number of water molecules that can hydrate the aroma component increases. As a result, it is thought that the dissolved amount of the aroma component increases and the aroma component released to the gas phase decreases. In other words, the equilibrium distribution coefficients of the aroma component in the aroma component-containing aqueous solution to the liquid phase and the gas phase of the aroma component differ depending on the gas dissolved in the solvent, and when the solvent is nitrogen-dissolved water, the aroma component is most abundant in the liquid phase It will be.
窒素は、二酸化炭素及び酸素と比べて溶解度が小さい上に、気体分子１個当たりの水和する水分子の数も少ない。従って、窒素溶存水は、二酸化炭素や酸素が溶存する水に比べて、香気成分を水和し安定化することができる水分子が豊富に存在する。これにより、香気成分含有水溶液の溶媒として通常の水に替えて窒素溶存水を用いることにより、香気成分を液相に保持して気相に放出させない効果を高めることができる。 Nitrogen is less soluble than carbon dioxide and oxygen, and has a smaller number of water molecules to be hydrated per gas molecule. Therefore, nitrogen-dissolved water is rich in water molecules capable of hydrating and stabilizing aroma components, as compared to water in which carbon dioxide and oxygen are dissolved. Thereby, it changes to normal water as a solvent of aroma component content solution, and it is possible to enhance the effect of retaining the aroma component in the liquid phase and not releasing it in the gas phase by using nitrogen dissolved water.
図１０は、図９で説明した原理に基づいて、香気成分含有水溶液（液相）とその表面上の気相とを模式的に示した図であり、（ａ）は通常の水、（ｂ）は窒素溶存水、（ｃ）は酸素溶存水、（ｄ）は炭酸ガス溶存水を、それぞれ水溶液の溶媒とした場合を示す。酸素溶存水及び炭酸ガス溶存水は、例えば、通常の水にそれぞれ酸素、炭酸ガスをバブリングするなどして調製することができる。 FIG. 10 is a view schematically showing an aroma component-containing aqueous solution (liquid phase) and a vapor phase on the surface thereof based on the principle described in FIG. Shows the case where nitrogen-dissolved water, (c) shows oxygen-dissolved water, and (d) shows carbon dioxide-dissolved water as the solvent of the aqueous solution. The oxygen-dissolved water and the carbon dioxide-dissolved water can be prepared, for example, by bubbling oxygen and carbon dioxide in ordinary water.
図１０（ａ）〜（ｄ）では、液相に溶存する気体分子を水和している水分子を符号Ｗｇで、液相に溶存する香気成分の水和に利用可能な実質的な水分子を符号Ｗで、気相中に放出された香気成分を符号Ｆで示している。各図の横に、液相の水分子Ｗ、Ｗｇ及び各気体分子Ｎ２、Ｏ２、ＣＯ２の量的関係を模式的に示している。これは説明のための図であり、実際の量を示すものではない。図１０（ｂ）の窒素溶存水の場合、気体分子を水和する水分子Ｗｇが最も少なく、香気成分を水和するために利用できる水分子Ｗが最も多いことから、香気成分が液相中に最も多く安定に溶存することができると考えられる。 In FIGS. 10 (a) to 10 (d), the water molecules that hydrate gas molecules dissolved in the liquid phase are denoted by Wg, and substantially water molecules that can be used to hydrate the aroma components dissolved in the liquid phase. Is denoted by W, and the aroma component released into the gas phase is denoted by F. On the side of each figure, quantitative relationships of water molecules W and Wg in liquid phase and respective gas molecules N 2 , O 2 and CO 2 are schematically shown. This is a figure for explanation and does not show the actual amount. In the case of nitrogen-dissolved water shown in FIG. 10 (b), the amount of water molecules Wg that hydrates gas molecules is the smallest, and the number of water molecules W that can be used to hydrate an aroma component is the largest. It is thought that it can be dissolved most stably.
図１１は、炭酸ガス溶存水、酸素溶存水、窒素溶存水をそれぞれ溶媒とする香気成分含有水溶液について、香気成分の一つである１−オクタノールの気相中の量を計測した結果を示すグラフである。括弧付き数字は計測回数である。この計測においても、溶媒が窒素溶存水の場合に、気相の香気成分が最も少ないことが有意の差をもって示された。 FIG. 11 is a graph showing the results of measuring the amount of 1-octanol in the gas phase, which is one of the aroma components, for an aroma component-containing aqueous solution containing carbon dioxide gas-dissolved water, oxygen-dissolved water, and nitrogen-dissolved water as solvents, respectively. It is. Numbers in parentheses are the number of measurements. Also in this measurement, when the solvent was nitrogen-dissolved water, it was shown that there is a significant difference that the gas phase aroma component is the least.
Ｗ 水分子
Ｗｇ 気体分子に水和する水分子
Ｆ 香気成分
W water molecule Wg water molecule Hydrate to water molecule F aroma component
上記目的を実現するために、本発明は、以下の構成を提供する。
・ 本発明の態様は、香気成分を含有する水溶液を含む飲用以外の液状製品の製造方法であって、前記水溶液の溶媒となる水の一部又は全体を加える工程を有し、前記水として、炭酸ガス溶存量及び酸素溶存量を低減又は零としかつ窒素を溶存させた窒素溶存水を用いることを特徴とする。
・ 上記態様において、前記液状製品が、化粧品、整髪剤、洗濯用洗剤又は医薬品であることが、好適である。
・ 上記態様において、前記水を加える工程が、少なくとも香気成分と水とを混合する工程であることが、好適である。
・ 上記態様において、前記水を加える工程が、香気成分を含む濃縮液又は原液を水で希釈する工程であることが、好適である。
・ 上記態様において、前記水を加える工程が、懸濁液又は乳濁液を調製するために、少なくとも香気成分と水と懸濁物質又は乳濁物質とを混合する工程であることが、好適であ
In order to achieve the above object, the present invention provides the following configuration.
-An aspect of the present invention is a method for producing a non-drinkable liquid product containing an aqueous solution containing an aroma component, comprising the step of adding part or all of water serving as a solvent of the aqueous solution, as the water The present invention is characterized by using nitrogen-dissolved water in which the carbon dioxide dissolved amount and the oxygen dissolved amount are reduced or eliminated and nitrogen is dissolved.
In the above aspect, it is preferable that the liquid product is a cosmetic, a hair setting agent, a laundry detergent or a medicine .
In the above embodiment, it is preferable that the step of adding the water is a step of mixing at least an aroma component and water.
In the above embodiment, it is preferable that the step of adding the water is a step of diluting a concentrate or a stock solution containing an aroma component with water.
In the above embodiment, it is preferable that the step of adding the water is a step of mixing at least an aroma component, water, and a suspended or emulsified substance to prepare a suspension or emulsion. Ah
Claims (5)
前記水溶液の溶媒となる水の一部又は全体を加える工程を有し、
前記水として、炭酸ガス溶存量及び酸素溶存量を低減又は零としかつ窒素を溶存させた窒素溶存水を用いることを特徴とする、香気成分含有水溶液を含む液状製品の製造方法。 A method for producing a liquid product containing an aqueous solution containing an aroma component, comprising:
And adding a part or the whole of water to be a solvent of the aqueous solution,
A method for producing a liquid product comprising an aroma component-containing aqueous solution, characterized in that, as the water, nitrogen-dissolved water in which carbon dioxide dissolved amount and oxygen dissolved amount are reduced or reduced to zero and nitrogen is dissolved is used.
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