JP2022035515A - Method for producing flavoring substance - Google Patents

Abstract

To provide a flavoring method (method for producing flavoring substance) which can impart unique flavor different from when a known flavor is used to a flavoring object, and can impart a new added value to a flavoring substance by unique flavoring.SOLUTION: Carrier gas G containing a flavor component 2 is introduced into a flavoring object 1, and thereby the flavoring object 1 is flavored. As the flavoring object 1, a food product, daily necessaries, liquefied gas, fibers, papers, medicines, resins, an anti-rust agent, an antibacterial/bactericidal agent, a pest control/repellent, a space/air-conditioning system, and the like are shown. Flavoring liquid different from a conventional liquid flavor can be produced by applying a solvent (liquid) used in a normal liquid flavor as the flavoring object 1. The flavoring liquid contains a flavoring component, and can be used as a liquid for food production and daily necessaries production.SELECTED DRAWING: Figure 1

Description

The present invention relates to a method for producing a flavored product.

Various fragrances (flavors, fragrances) are added to foods, cosmetics, soaps, detergents, fragrances, baths, and other daily necessities in order to enhance their palatability and to make them comfortable to use. As such fragrances, various fragrances such as liquid fragrances, powder fragrances, capsule fragrances, and emulsified fragrances are commercially available.

In order to fully exert the effect of the fragrance, it is necessary to efficiently introduce the fragrance into the object to which the fragrance is added (food, daily necessities, gas business products, industrial products) and its container.

Various methods have been proposed for efficiently introducing food flavors or designated additives constituting food flavors, spice extracts, and spices into foods and containers (Patent Documents 1 to 4).

In Patent Document 1, in a state where a container containing a coffee aroma adsorbent is heated by a heating jacket, nitrogen is sent as a carrier gas from a nitrogen bomb, and the coffee aroma component separated from the coffee aroma adsorbent is cooled by the cooling jacket. A method of contacting and adsorbing a product to be adsorbed kept in a low temperature state in the container is disclosed, and it is said that the coffee aroma component can be efficiently applied to the surface of the product to be adsorbed which is physiologically active. ..

Patent Document 2 discloses a method for treating an aroma of a food product provided in a package. In the method of Patent Document 2, a protective gas is put into the upper space of the package in an open state together with a liquid containing a fragrance and an antioxidant. In Patent Document 2, it is stated that the aroma of a packaged food can be retained in a relatively narrow space by the action of an antioxidant.

Patent Document 3 describes a scented egg that holds a chicken egg as a flavoring substance in a closed area, circulates cold air in the sealed area, and flavors the scent of the scented substance to the chicken egg. The manufacturing method is disclosed. According to Patent Document 3, the scent is flavored by the respiratory action of the chicken egg, and the scent is maintained during the best-by date of the chicken egg.

Patent Document 4 discloses a method for flavoring a beverage with a solvent-inert, aromatic-loaded solid particulate-supporting material having a large specific surface area, which is particularly stable for hot beverages. It is said that it can be scented.

In addition, various improvements have been proposed for daily necessities such as detergents and perfumes from the viewpoint of scent persistence.

Patent Document 5 contains an oil-in-water emulsion containing an oil / fat component having a melting point of 40 ° C. or higher and a fragrance, and a nonionic surfactant having an HLB of 13 or higher, and has a bulk density of 0.6 kg / L or higher. A granular detergent composition is disclosed. The granular detergent composition of Patent Document 5 is said to have excellent durability of aroma with respect to the object to be washed.

Patent Document 6 discloses a perfume or the like using a fragrance composition having a long-lasting aromatic effect, which is composed of a compound having a specific composition.

However, these known techniques still have a problem that it is difficult to stably introduce a fragrance into an object, and there is still a problem in terms of the quality of the scented object.
In addition, the scent added to the object is composed of a wide variety of aroma components, but since there are components that are easily volatilized (top scent component) and components that are not, a stable scent is maintained. It is difficult to do so, and further improvement is required.

Japanese Unexamined Patent Publication No. 4-108344 Special Table 2012-527250 Gazette Japanese Unexamined Patent Publication No. 2015-023862 Special Table 2007-501604 Gazette Japanese Unexamined Patent Publication No. 2010-180284 Japanese Patent Publication No. 2001-522392

The present invention has been made in view of the above background technique, and the problem is that a unique scent different from that when a known fragrance is used can be imparted to the scented object, and the unique scenting can be used. The purpose of the present invention is to provide a scenting method (a method for producing a scented product) that can give a new added value to a scented product.

As a result of diligent studies to solve the above problems, the present inventor adds an aroma component to the carrier gas and introduces the carrier gas into the aroma target, thereby incorporating the aroma component into the aroma target. We have found that the aroma component can be effectively introduced, and have completed the present invention.

That is, the present invention provides a method for producing a flavored product, which comprises a step of introducing a carrier gas containing an aroma component into the flavored object to flavor the flavored object. It is a thing.

The present invention also provides a method for producing the flavored product, wherein the flavored product is a flavoring liquid.

Further, in the present invention, the flavoring object is a cosmetic, soap, detergent, fragrance, bath agent, liquefied gas, textiles, papers, pharmaceuticals, resins, rust preventives, antibacterial / disinfectants, and the like. It provides a method for producing the above-mentioned flavored product, which is a pesticide / repellent or a space / air conditioning system.

Further, the present invention provides a method for producing a fragrance, which comprises producing a fragrance using the fragrance liquid produced by the above-mentioned method for producing a fragrance as a raw material.

According to the present invention, a unique scent different from the case of using a known fragrance containing the same fragrance component can be given to the scented object, and a new addition to the scented product is made by the unique scenting. Can give value.

According to the present invention, the aroma component can be stably and easily flavored in the gas. Thereby, in the present invention, the target aroma component can be effectively introduced into the aroma target.

According to the present invention, by adding the aroma component to the carrier gas to be introduced into the aroma target, the carrier gas containing the aroma component is enclosed in the aroma component or the container thereof, so that the conventional method ( For example, a unique scent can be enjoyed as compared with the method of directly adding a liquid fragrance).

In the present invention, the solvent (liquid) used for ordinary liquid fragrances can be selected as the fragrance target. In other words, the present invention can also be applied to the production of flavoring liquids. Since the fragrance liquid produced by the present invention is introduced into the liquid as a raw material in a state where the fragrance component is added to the carrier gas, even if the fragrance component and the liquid as a raw material used are the same. , Different from liquid fragrances produced by conventional methods (eg, direct addition of liquid fragrances). For example, in the liquid fragrance produced by the conventional production method, the top fragrance component is easily removed, whereas in the flavoring liquid produced in the present invention, the top fragrance component is difficult to be removed.
That is, according to the present invention, it is possible to provide a new flavoring liquid different from the conventional liquid fragrance.

In the present invention, it is a schematic diagram which shows an example of the method of introducing a carrier gas containing an aroma component into a flavoring object (a method of adding an aroma component together with a carrier gas to a gas storage container). In the present invention, it is a schematic diagram which shows an example of the method of introducing a carrier gas containing an aroma component into a flavoring object (a method of passing a carrier gas through an aroma component carrier carrying an aroma component). In the present invention, it is a schematic diagram which shows an example of the method of introducing a carrier gas containing an aroma component into an object to be flavored (a method of passing a carrier gas through an aroma component container filled with an aroma component). In the present invention, an example of a method of introducing a carrier gas containing an aroma component into an object to be flavored (a method of passing the carrier gas through an aroma component container filled with an aroma component; when the carrier gas supply path has a branch). It is a schematic diagram which shows. In the present invention, it is a schematic diagram which shows an example of the method of introducing a carrier gas containing an aroma component into an object to be flavored (a method of supplying through a gas-liquid mixing mechanism having a gas supply pipe, a liquid supply pipe and a nozzle). It is a schematic diagram which shows an example of the gas-liquid mixing mechanism in the method of this invention. It is a schematic diagram which shows an example of the gas-liquid mixing mechanism in the method of this invention. It is a schematic diagram which shows an example of the gas-liquid mixing mechanism in the method of this invention. It is a schematic diagram which shows an example of the gas supply pipe which has pores in the gas-liquid mixing mechanism in the method of this invention. It is a schematic diagram which shows an example of the gas-liquid mixing mechanism in the method of this invention.

Hereinafter, the present invention will be described, but the present invention is not limited to the following embodiments, and can be arbitrarily modified and carried out.

The present invention is a method for producing a flavored product (flavoring method), which comprises a step of flavoring the flavored object by introducing a carrier gas containing an aroma component into the flavored object. Is.

The "flavored object" refers to an object to be scented (scented) by the method of the present invention, and the "scented object" refers to the "scented object" of the present invention. The thing after flavoring by the method.

In the present specification, "flavoring" not only imparts a scent to an object (food or food material) that originally has no scent, but also enhances the scent of the object whose scent has weakened (supplementary scent). ), It also includes the case of changing the scent of an object that already has a scent to another scent.

"Introduced by bubbling" means spraying a carrier gas containing an aroma component directly onto an object to be flavored (food or food material). For example, as in Patent Document 2, introducing gas into the upper space of the package is not called "introducing by bubbling".

Specifically, the objects to be flavored include ice cream, ice milk, lacto ice, soft serve ice cream, sherbet, gelato, frozen yogurt, mousse, pudding, marshmallow, snack, candy, gummy, chocolate, bread, dried noodles, pasta, etc. Foods such as premix powder, beverages, butter, margarine, dairy products, dairy beverages, processed livestock products, seasonings; daily necessities such as cosmetics, soaps, detergents, fragrances, baths; LNG (liquefied natural gas), LPG Liquefied gas such as (liquefied petroleum gas), hydrogen gas, ethylene gas; textiles; papers; pharmaceuticals; resins; rust preventives; antibacterial / disinfectants; pesticides / repellents; offices, movie theaters, etc. Space / air conditioning system; etc. can be exemplified.

These products are usually flavored with various fragrances added, but by flavoring these products by the method of the present invention, the scent is different from that when flavored by the conventional method. Can be attached.

In addition, these products may include a step of introducing gas during production (for example, in the production of ice cream, a "freezing step" of freezing the raw material while stirring while introducing gas is included. included).
By adding an aroma component to the gas used in such a step, not only the step of separately adding a commercially available fragrance or the like in the conventional method becomes unnecessary, but also the fragrance has a different scent than when the commercially available fragrance or the like is separately added. Can produce fragrances.

Conventionally used space / air conditioning systems that supply fragrance to rooms such as offices and movie theaters support fragrance components on carriers, or drop liquids containing fragrance components to evaporate and diffuse them. There is. Therefore, there is a problem that the quality of the scent is not constant (in particular, the scent is attenuated with time).
In the present invention, since the aroma component is added to the carrier gas, it is easy to keep the quality of the scent constant, and unlike the method using a carrier or the dropping method, there is no problem of deterioration of parts, and the cartridge type can be used. Can be accommodated.
In particular, citrus-based aroma components such as lemon and ester-based aroma components are difficult to apply to conventional space / air-conditioning systems because the scent is easily volatilized and easily deteriorated. These aroma components can be stably supplied.

The flavored material in the present invention may be a flavoring liquid. That is, the flavoring object in the present invention may be a liquid. The flavoring liquid produced by the method of the present invention can be used as a perfume for flavoring other objects.
That is, the present invention also relates to a method for producing a fragrance, which comprises producing a fragrance using a fragrance liquid produced by the method for producing a fragrance described in the present specification as a raw material.

When the flavored substance in the present invention is a flavored liquid, specific examples of the liquid to be flavored include water, an organic solvent and the like.
Examples of the organic solvent include alcohol solvents such as ethyl alcohol, propylene glycol, glycerin and isopropanol; hydrocarbon solvents such as hexane, heptane and paraffin; ether solvents; ester solvents such as triacetin (glycerin fatty acid ester) and oils and fats. ; Petroleum-based solvent; Natural solvent such as limonene and terpene; High boiling point solvent (solvent having a boiling point of 150 ° C. or higher); and the like.
Further, among the above solvents, any two or more kinds of mixed solvents can be used as the liquid to be flavored.

The flavored liquid flavored by the method for producing a flavored product of the present invention may be used as it is as a fragrance (liquid fragrance), or the flavored liquid may be diluted and concentrated and used as a liquid fragrance. Further, a fragranced liquid to which an aroma component is further added may be used as a liquid fragrance.

The liquid fragrance produced by the method for producing a fragrance of the present invention was produced by a conventional method (for example, a method of directly adding an fragrance component) even if the fragrance component used and the liquid as a raw material are the same. It has different characteristics from liquid fragrances (for example, the top fragrance component is hard to come off).

The fragrance produced by the method for producing a fragrance of the present invention may be a powdered fragrance.
The powdered fragrance is usually produced by mixing the liquid fragrance with the powder base material, spray-drying, or adsorbing the liquid fragrance. The flavored liquid flavored by the method for producing a flavored product of the present invention can be used as a raw material for producing a powdered flavor.
By using the flavored liquid flavored by the method of the present invention as a raw material, it is possible to produce a powdered fragrance having different characteristics from the powdered fragrance made from the conventional liquid fragrance.

When the flavored product in the present invention is a flavored liquid, the liquid to be flavored may be a liquid that already contains an aroma component. In this case, the flavored liquid produced has a different flavor tone from that of the flavored object. In other words, as the scented object of the present invention, a liquid originally containing the scent component (with a scent) such as a commercially available liquid fragrance is applied, and the scented object (originally scented) is applied. It can change the scent of liquid) and enhance its potency.
For example, by applying a commercially available liquid fragrance as a flavoring object and introducing the top fragrance component in a state of being added to the carrier gas by the method of the present invention, the top fragrance component can be changed into a flavoring liquid that is difficult to remove. Can be done.

Further, as shown in Example (Test Example B) described later, the same liquid fragrance is used as the fragrance target and the source of the fragrance component (solution to be filled in the fragrance component container 12 in FIG. 3 or FIG. 4). Can be applied.
In this case, the perfume liquid flavored by the method for producing the perfume contains the same perfume component as the liquid perfume used as the source of the perfume component, but for example, the top perfume component is strongly felt. , Has different characteristics from the original liquid fragrance.

The fragrance (liquid fragrance or powder fragrance) produced by the method for producing a fragrance of the present invention can be used for food production, daily necessities production, and the like. Since the perfume produced by the method of the present invention is different from the conventional perfume, for example, it contains a large amount of top perfume components, it is possible to impart a unique scent to foods, daily necessities and the like.

When a food or daily necessities (raw material) is flavored using the liquid flavor produced by the method of the present invention, the liquid flavor may be added directly to the raw material, or the flavored product of the present invention may be flavored. Foods and daily necessities (raw materials) may be flavored using the manufacturing method.

The aroma component in the present invention is not particularly limited, and the component used in a known fragrance can be appropriately used according to the purpose of use.

Specific aroma components include sulfur compounds such as isothiocyanates, thioethers and thiols; hydrocarbons such as aliphatic higher hydrocarbons and terpene hydrocarbons; aliphatic higher alcohols and aromatic alcohols. Aldehydes such as; aliphatic higher aldehydes, aldehydes such as aromatic aldehydes; ethers such as phenol ethers; ethers; esters; ketones; fatty acids; phenols; indols and derivatives thereof; furfural and Examples thereof include derivatives; lactones; and the like.

Also, Iceland Moss, Akayaziou, Akebii, Asa, Asafetida, Asian Tam, Ajowan, Azuki, Asparasas Line Alice, Apple Mint, Artichoke, Anise, Avocado, Amacha, Amachazuru, Amigasayuri, Amiris, Almond, Aritasou, Arcanna, Artemisia. Arnica, Alfalfa, Aloe, Angostura, Angolaweed, Anise, Anisetake, Angelica, Amber, Ambergris, Amblet, Squid, Ikarisou, Igusa, East, Itadori, Strawberry, Ichijiku, Ginkgo, Inokozuchi, Iran Iran, Iwaougi, Imperatoria , Immortel, Winter Green, Water Cress, Ukogi, Turmeric, Usbasaishin, Woodruff, Uni, Ume, Wooloncha, Egoma, Enokidake, Shrimp, Ebisgusa, Eligeron, Elder, Eleuterocock, Elecampen, Elemi, Engosaku, Enju, Endive, Europe Azami, turmeric, turmeric, okazeri, okiami, oak, oak moss, okera, osmanthus, opoponax, ominaeshi, omodaka, paracress, origanum, orris, olibanum, olive, all spice, orange, orange flower, kai, seaweed, seaweed, Cacao, oyster, kasai, cashew nuts, cascara, cascarilla, castorium, katakuri, katsubushi, cassy, cassha fistula, catechu, crab, carnation, kanokosou, camomil, kayapte, karashi, karasuuri, karasubishak, galana, columnus, galanga, carrant , Karin, Cardamon, Galbanum, Curry, Kawamidori, Kanzo, Gambia, Kanran, Kiwee Fruit, Kikaigaratake, Kikyo, Kiku, Kikurage, Kisage, Gishigishi, Kidachiaroe, Kina, Kihada, Kibana Ougi, Giboushi, Gymnema Sylvestre Carop, Cucumber, Kiraya, Kinmizuhiki, Guava, Guayaku, Kuco, Kusasugi Kazura, Kusaboke, Kudzu, Kusunoki, Kusunohagashiwa, Gooseberry, Kuchinashi, Kubeba, Kumakokemomo, Gumi, Cumin, Ground Ivy, Clara, Clarisage, Cranberry , Grain of Paradise, Cretadi Tanny, Grapefruit, Clover, Clove, Chromoji, Cumin, Cumin, Caper, Getto, Kay Do, Kebraco, Germander, Kentur, Kemponashi, Gennoshoko, Koji, Kodake, Kocha, Kohone, Coca, Koganebana, Kokuto, Kokurui, Coconut, Goshuyu, Kosho, Costas, Costmary, Copaipa, Coffee, Kobushi, Gobo, Goma , Cola, Coriander, Coltshut, Golden Rod, Colombo, Consai, Conslango, Comfrey, Cypress, Fish, Sakura, Cherry, Pomegranate, Sakekas, Sasa, Sasakusa, Search, Sassafras, Saffron, Saposilla, Cactus, Sarashina Shouma, Salsa Parilla, Salsify, Sarno Koshikake, Sanzashi, Sanshuyu, Sansho, Santa Herb, Sandarak, Sandalwood, Sandal Red, Shiitake, Gene, Shiso, Cedar, Citrus, Citronella, Sinus, Civet, Simaluba, Shimeji, Shakuyaku, Jasmine, Janohige, Jaborangi , Chervil, Sukusha, Juniper Berry, Ginger, Pepper, Pepper, Pepper, Pepper, Pepper, Chervil, Jinsen, Shinnamon, Vinegar, Watermelon, Suisen, Sugi, Star Anis, Star Fruit, Stilax, Suppon, Suppontake, Zudrabets, Snake Root, Spikenard, Spruce, Sparemint, Suberihiyu, Slowberry, Savory, Sekisho, Sage, Zedary, Senega, Geranium, Cellory, Senkyu, Centauria, Sengen, St. Jones Walt, Senna, Sauce, Daiou, Soybean, Thyme, Takenoko, Octopus, Tade, Davana, Tamago, Tamagotake, Onion, Tamalindo, Damiana, Tamogitake, Tarragon, Taranoki, Tanji, Tangerine, Dandelion, Cherimora, Cherry Laurel, Cherry Wild, Chigaya, Chicoli, Cheese, Chichitake, Chaib, Chervil, Champaka Tuberose, sage, chervil, tsukushi, tsukemono, tsuta, camellia, tsuyukusa, tsurigane carrot, tsurudokudami, diatang, tisuru, ditany, dill, dates, tendaiyuyaku, tenma, tougarashi, touki, doshokubutsu protein , Dokudami, Tochu, Doggrass, Tomato, Dragon Blood, Dorian, Truffle, Trubal Sam, Tonka, Naginata Koju, Pear, Naster Sham, Nuts, Natto, Natsume, Natsume Gu, Nadeshiko, Nameko, Naratake, Niauri, New Sankinbaiyoueki, Carrot, Garlic, Mouse Mochi, Nettle, Nemunoki, Knotgrass, Violet, Pineapple, Hibiscus, Maltese, Hacobe, Basil, Hass, Hascup, Perth Cup, Parsley, Butter , Butter oil, butter milk, birch, honey, patchouli, mint, back bean, hakkoush, hakkounyu, hakkoumieki, passion fruit, honeybee, buffalo berry, mint, hanasuge, banana, vanilla, honeysuckle, papaya, barberry, mint , Hamanas, Hamabofu, Hamamelis, Rose, Palmarosa, Banreishi, Hikiokoshi, Hishi, Pistachio, Hisop, Hickory, Peppermint, Hinoki, Hiba, Pipshi wrinkle, Himehagi, Hyacinth, Hiratake, Biwa, Binrou, Fayejoa , Fusuma, Fuselyu, Petit Grain, Butu, Grape, Grape Sake Cass, Futomomo, Beech, Beech Haritake, Black Caraway, Blackberry, Plum, Brionia, Prickly Ash, Primrose, Prunella, Blueberry, Breadfruit, Hay, Bay, Hazelnut, Vetiba, Bethel, Benibana, Penny Royal, Peppermint, Snake, Pepino, Peppermint, Bergamot, Bergamot Mint, Peruval Sam, Belbena, Veronica, Benzoin, Boadrose, Hoa Hound, Hou, Houkitake, Hosho, Bowfu Mint, Horse Radish, Button, Hop, Poppy, Poplar, Popo, Hojoba, Hoya, Bordeaux, Boronia, Maitake, Magwalt, Marshmallow, Majorum, Mastic, Masoi, Matatabi, Mushroom, Matsu, Matsuoji, Mushroom, Matsutake, Matsubusa , Matsuhodo, Matecha, Mame, Marigold, Marubadaiou, Marumero, Malein, Mallow, Mango, Mangostin, Mikan, Mishima Psycho, Miso, Mitsumata, Mitsurou, Meat, Mimosa, Myoga, Milk, Milte, Milfoil, Milla, Mirobaran , Musk, Murasaki, Peppermint, Meadow Sweet, Mehajiki, Maple, Melissa, Merilot, Melon, Mousengoke, Monilia Bayoueki, Mominoki, Momo, Moroheiya, Yakuchi, Yamamomo, Eucalyptus, Yukinoshita, Yuzu, Yukka, Yuri, Yosai, Yoroigusa, Lions foot, Lychee, Lifeever lasting flower, Lime, Lilac, Luo Han Guo, Lacan show, Raspberry, Latania, Radish, Rabdanum, Lavender, Langwalt, Langmos, Rambutan, Liqueur, Leak, Rizea, Linaroe, Longan, Ryofunsou, Ryokucha, Apple, Linden, Lindou, Lou, Borage, Reseda, Lemon, Lemongrass, Litchi, Litchi, Rembu, Rosemary, Rovege, Laurel, Longosa, Wasabi, Watafuji Utsugi, Worm Aroma components obtained from natural materials such as wood, worm seed, lychee, and lychee can also be used as the aroma component in the present invention.

In the present invention, the type of carrier gas to which the aroma component is added is not particularly limited, and nitrogen (N ₂ ), carbon dioxide gas (CO ₂ ), air, oxygen (O ₂ ), argon (Ar), and hydrogen (H ₂ ). ), Helium (He), ethylene (C ₂ H ₄ ), acetylene (C ₂ H ₂ ), refrigerant gas, LNG (liquefied natural gas), LPG (liquefied petroleum gas), DME (dimethyl ether, CH ₃ OCH ₃ ), etc. Can be mentioned. Further, two or more kinds of these gases may be mixed and used as a carrier gas.

The above-mentioned carrier gas can be appropriately selected depending on the purpose of use of the flavoring object and the like. For example, when the object to be flavored is a food that is deteriorated by oxidation, it is preferable to use nitrogen, argon, helium or the like. On the other hand, depending on the type of the object to be flavored, it may be useful to intentionally cause oxidation. In such a case, a carrier gas containing oxygen such as air may be used.

The aroma component supplied by the method of the present invention is introduced into the aroma target by the carrier gas. When introducing a carrier gas containing an aroma component into an object to be flavored, the object to be flavored may be cooled or heated, and may not be cooled or heated. You may go. Further, it may be carried out in a depressurized state, may be carried out in a pressurized state, or may be carried out without depressurizing or pressurizing.

In the present invention, the method for producing the carrier gas containing the aroma component (method for adding the aroma component to the carrier gas) is not particularly limited, but the methods (1) to (4) shown below can be exemplified.

<(1) Method of adding aroma components together with carrier gas to a gas storage container>
FIG. 1 shows a schematic diagram. In this method, the gas storage container 10 is filled with the aroma component 2 together with the carrier gas, and the carrier gas G containing the aroma component is filled through a pipe (carrier gas supply path 13) connected to the gas storage container. Is introduced into the flavoring object 1 by bubbling.
Depending on the type of the flavoring target 1 (for example, in the case of ice cream), bubbles 3 are generated in the flavoring target 1, and the aroma component in the carrier gas is fixed to the flavoring target 1.

As the gas storage container 10, a commercially available high-pressure gas cylinder or the like can be appropriately used. Normally, the aroma component dissolved in the solvent is filled in the gas storage container 10 (however, the case where the gas storage container 10 is filled without dissolving the aroma component in the solvent is outside the scope of the present invention. It does not mean that).
Since many aroma components generally have a low vapor pressure, it is desirable to dissolve them in a solvent and fill the gas storage container 10 in order to supply a sufficient amount.

Examples of the solvent for dissolving the aroma component include water, ethyl alcohol, propylene glycol, glycerin, triacetin (glycerin fatty acid ester), isopropanol, hexane, acetone, oils and fats and the like.
These may be used alone or in combination of two or more.

The pressure in the gas storage container 10 is preferably atmospheric pressure or higher, and particularly preferably 0.3 MPa or higher. Further, it is preferably 30 MPa or less, and particularly preferably 15 MPa or less.

When the gas storage container 10 is opened, the carrier gas G containing an aroma component flows out. The pressure and flow rate of the carrier gas G containing an aroma component can be appropriately adjusted by using a pressure regulator (not shown), a flow meter (not shown), or the like.
The carrier gas supply path 13 through which the carrier gas G containing the aroma component passes may be appropriately heated in order to prevent adsorption of the aroma component.

The pressure of the carrier gas G containing the aroma component when introduced into the aroma target object 1 is preferably 0.01 MPa or more and 8 MPa or less, and particularly preferably 0.05 MPa or more and 5 MPa or less.
Within the above range, bubbles are likely to be sufficiently formed in the case of a flavoring object that needs to generate bubbles.

When the aroma component is introduced into the flavoring object 1, it is preferably 0.1 μg / (kg · s) or more, and it is preferably 1 μg / (kg · s) or more. Especially preferable. Further, it is preferably 100 g / (kg · s) or less, and particularly preferably 10 g / (kg · s) or less (note that “g / (kg · s)” is , The amount (g) of the aroma component introduced in 1 second (1 s) per 1 kg of the flavored object).
When it is at least the above lower limit, it is easy to supply a sufficient amount of aroma components to the aroma target 1. Further, if it is not more than the above upper limit, it is advantageous in terms of cost.

<(2) Method of passing the carrier gas through the aroma component carrier on which the aroma component is supported>
FIG. 2 shows a schematic diagram. In this method, only the carrier gas is filled in the gas storage container 10, and the carrier gas flowing out from the gas storage container 10 is the carrier gas G ₀ containing no aroma component.

When the carrier gas G ₀ containing no aroma component passes through the aroma component carrier 11 provided in the middle of the carrier gas supply path 13, the aroma component is supplied from the aroma component carrier 11 and contains the aroma component. It becomes the carrier gas G and is introduced into the flavoring object 1 by bubbling.

The aroma component carrier 11 is not particularly limited as long as it can sufficiently support the aroma component, but is a porous material having a large number of pores, a sheet made of a fiber material, and sustained release using a resin or a fixative. Examples thereof include a controllable carrier, a simple substance or a mixture of resins and fixatives, and the like.

The aroma component carrier 11 is installed in, for example, a sealable container. Further, the inner wall of the container may be the aroma component carrier 11. Such a container is provided in the middle of the carrier gas supply path 13. The container can be opened and closed (not shown), and the aroma component carrier 11 carrying the aroma component may be appropriately replaceable.
It is desirable that the container has a heating mechanism and the volatilization rate of the aroma component can be adjusted by changing the heating temperature.

The preferred range of pressure in the gas storage container 10 containing no aroma component is the same as in the case of the method (1) above.

The pressure and flow rate of the carrier gas G ₀ that does not contain the aroma component flowing out of the gas storage container 10 can be appropriately adjusted by using a pressure regulator (not shown), a flow meter (not shown), or the like. Further, the pressure and the flow rate of the carrier gas G that has passed through the aroma component carrier 11 and contains the aroma component can be appropriately adjusted in the same manner.
The carrier gas supply path 13 may be appropriately heated in order to prevent the adsorption of aroma components.

The preferable range of the pressure of the carrier gas G containing the aroma component when it is introduced into the aroma target object 1 and the introduction rate of the aroma component when it is introduced into the aroma object 1 is the above-mentioned method (1). Same as the case.

<(3) Method of passing carrier gas through an aroma component container filled with aroma components>
A schematic diagram is shown in FIGS. 3 and 4. Similar to the method (2), in this method, only the carrier gas is filled in the gas storage container 10, and the carrier gas flowing out from the gas storage container 10 is a carrier gas containing no aroma component. It is G ₀ .

The carrier gas G ₀ containing no aroma component flowing out of the gas storage container 10 was supplied with an aroma component when passing through the aroma component container 12 provided in the middle of the carrier gas supply path 13, and contained the aroma component. It becomes the carrier gas G and is introduced into the flavoring object 1 by bubbling.

The aroma component container 12 is filled with the aroma component 2. As in the case of the gas storage container in the method (1), it is desirable that the aroma component 2 is filled in the aroma component container 12 in a state of being dissolved in a solvent (however, a state of not being dissolved in the solvent). If it is filled with, it does not mean that it is out of the scope of the present invention).

As the solvent for dissolving the aroma component in the aroma component container 12, the same solvent as in the gas storage container in the method (1) can be exemplified.

When the aroma component 2 is dissolved in the solvent, the tip of the supply path 13 (piping) of the carrier gas G ₀ containing no aroma component is located below the liquid level of the solvent in the aroma component container 12. Is desirable. In other words, it is desirable that the carrier gas G ₀ containing no aroma component can be introduced (bubbling) by blowing it into a solvent in the aroma component container 12.
When this is done, it is easy to ensure that the carrier gas flowing out of the aroma component container 12 contains a sufficient amount of the aroma component.

The flow path of the carrier gas 13 may be a straight path as shown in FIG. 3, but as shown in FIG. 4, the main flow path 13a that does not pass through the aroma component container 12 and the aroma component container 12 are provided on the way. It may branch to the bypass flow path 13b via which it passes. By making it as shown in FIG. 4, it becomes easy to adjust the concentration of the aroma component supplied to the aroma object 1.

It is desirable that the aroma component container 12 has an opening / closing portion 12a, and by closing the opening / closing portion 12a, only the aroma component container 12 can be removed without changing the carrier gas piping.
In this way, by preparing a plurality of aroma component containers and exchanging the aroma component containers 12, it is possible to easily change the aroma component to be flavored, and various scents can be produced. Improves productivity when manufacturing flavored foods.
Further, the aroma component container 12 may have a heating mechanism (not shown), and the volatilization rate of the aroma component may be adjusted by changing the heating temperature.

The preferred range of pressure in the gas storage container 10 containing no aroma component is the same as in the case of the method (1) above.

The pressure and flow rate of the carrier gas G ₀ that does not contain the aroma component flowing out of the gas storage container 10 can be appropriately adjusted by using a pressure regulator (not shown), a flow meter (not shown), or the like. Further, the pressure and the flow rate of the carrier gas G that has passed through the aroma component container 12 and contains the aroma component can be appropriately adjusted in the same manner.
The carrier gas supply path 13 may be appropriately heated in order to prevent the adsorption of aroma components.

The preferable range of the pressure of the carrier gas G containing the aroma component when it is introduced into the aroma target object 1 and the introduction rate of the aroma component when it is introduced into the aroma object 1 is the above-mentioned method (1). Same as the case.

<(4) Method of generating carrier gas containing aroma components through a gas-liquid mixing mechanism utilizing a nozzle>
FIG. 5 shows a schematic diagram. In this method, the carrier gas G containing the aroma component is supplied through the gas-liquid mixing mechanism 20 utilizing the nozzle. The gas-liquid mixing mechanism 20 has a gas supply pipe 40 for supplying a carrier gas, a liquid supply pipe 50 for supplying a liquid containing an aroma component, and a nozzle for ejecting the carrier gas and the liquid in a mixed state. (The nozzle is not shown in FIG. 5).

The gas supply pipe 40 is connected to a carrier gas supply source and supplies the carrier gas to the gas-liquid mixing mechanism 20. The source of the carrier gas is not particularly limited, and a commercially available gas storage container 10 such as a high-pressure gas cylinder can be used as in the case of the method (2) above.

The liquid supply pipe 50 is connected to a liquid supply source containing the aroma component 2, and supplies the liquid to the gas-liquid mixing mechanism 20. The source of the liquid containing the aroma component 2 is not particularly limited, and for example, a normal liquid storage tank or the like can be used. The liquid containing the aroma component 2 may be in a pressurized state at the source.
The liquid containing the aroma component 2 may be a solution in which the aroma component 2 is dissolved in a solvent, or may be the liquid aroma component 2 itself.
Hereinafter, the "liquid containing the aroma component 2" may be simply referred to as "liquid".

In the gas-liquid mixing mechanism 20, the carrier gas containing no aroma component and the liquid containing the aroma component are mixed, and the carrier gas G containing the aroma component is generated in the nozzle of the gas-liquid mixing mechanism 20.

The preferred range of pressure in the gas storage container 10 containing no aroma component is the same as in the case of the method (1) above.

The pressure and flow rate of the carrier gas G ₀ that does not contain the aroma component flowing out of the gas storage container 10 can be appropriately adjusted by using a pressure regulator (not shown), a flow meter (not shown), or the like. Further, the pressure and the flow rate of the carrier gas G that has passed through the aroma component container 12 and contains the aroma component can be appropriately adjusted in the same manner.
The carrier gas supply path 13 may be appropriately heated in order to prevent the adsorption of aroma components.

The preferable range of the pressure of the carrier gas G containing the aroma component when introduced into the aroma target object 1 by bubbling and the introduction rate of the aroma component when introducing the aroma component into the aroma target object 1 are as described in (1) above. The same is true for the method.

There may be various mechanisms for the gas-liquid mixing mechanism 20. For example, the mechanisms described in (4-1) to (4-4) below can be exemplified.

[(4-1) Method using a gas-liquid mixing mechanism that mixes carrier gas and liquid inside the nozzle]
FIG. 6 shows a schematic diagram. In this method, the carrier gas G ₀ supplied from the gas supply pipe 40 and the liquid supplied from the liquid supply pipe 50 are mixed in the inner 31 of the nozzle 30 of the gas-liquid mixing mechanism 20. The carrier gas G containing the aroma component generated by mixing is discharged from the outlet of the nozzle 30, and is introduced into the aroma target 1 by bubbling through the carrier gas supply path 13.

[(4-2) A method using a gas-liquid mixing mechanism capable of supplying carrier gas to the liquid supply pipe through a bypass tube provided in the gas supply pipe]
FIG. 7 shows a schematic diagram. This method is the same as the method (4-1) above, except that the gas supply pipe 40 is branched in the middle.

The gas supply pipe 40 has a bypass pipe 42, and the outlet 42a of the bypass pipe is connected to the liquid supply pipe 50 so that the carrier gas G ₀ flows into the inside of the liquid supply pipe 50 from the outlet 42a. It has become.
That is, a part of the carrier gas G ₀ is supplied to the inside of the liquid supply pipe 50, and the rest of the carrier gas G ₀ is supplied to the inside 31 of the nozzle 30 through the main flow path pipe 41.

In the inside 31 of the nozzle 30, the carrier gas G ₀ supplied from the main flow path pipe 41 and the liquid and carrier gas G ₀ supplied from the liquid supply pipe 50 are mixed, and the carrier gas containing an aroma component generated by the mixing is mixed. G is discharged from the outlet of the nozzle 30.

[(4-3) Method using a gas-liquid mixing mechanism that allows liquid to flow in through the pores of the gas supply pipe]
8 and 9 show a schematic diagram. In this method, the gas supply pipe 40 having the pores 43 is connected to the nozzle 30 (note that the arrangement of the pores 43 in the gas supply pipe 40 is not limited to that shown in FIG. ).

The gas supply pipe 40 connected to the nozzle 30 is surrounded by the liquid supply pipe 50. The pores 43 provided on the side surface of the gas supply pipe 40 flow into the inside of the gas supply pipe 40.

The carrier gas G ₀ and the liquid flowing into the gas supply pipe from the pores 43 of the gas supply pipe 40 are sent to the inside 31 of the nozzle 30, and the carrier gas G containing an aroma component is discharged from the outlet of the nozzle 30. To.

[(4-4) Method using a gas-liquid mixing mechanism for supplying carrier gas to the liquid supply pipe from the gas supply pipe]
FIG. 10 shows a schematic diagram. In this method, the carrier gas G ₀ is supplied from the gas supply pipe 40 to the liquid supply pipe 50 connected to the nozzle 30. The liquid that has passed through the liquid supply pipe 50 contains air bubbles of carrier gas, and in this state, the liquid is sent to the inside 31 of the nozzle 30, and the carrier gas G containing an aroma component is discharged from the outlet of the nozzle 30. It is discharged.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples as long as the gist thereof is not exceeded.

<Test Example A: When the object to be flavored is food>
Example 1
Vanilla flavor 189051 (WS), which is a fragrance (liquid fragrance) manufactured by RIKEN Fragrance Industry Co., Ltd., is placed in a triangular flask, sealed, filled with nitrogen, and bubbling while adding the fragrance to 500 g of the undiluted solution of ice milk. Aeration was performed using a cream maker (30 minutes). The amount of the fragrance added was 0.75 g. The completed ice milk (hereinafter referred to as "ice milk 1") was stored in a commercial freezer.

Comparative Example 1
To 500 g of the same ice milk stock solution used in Example 1, 0.75 g was added by directly pouring vanilla flavor 189051 (WS), and aeration was performed using an ice cream maker (30 minutes). .. The completed ice milk (hereinafter referred to as "ice milk 2") was stored in a commercial freezer.

[evaluation]
The ice milk 1 prepared in Example 1 and the ice milk 2 prepared in Comparative Example 1 were subjected to sensory evaluation by 10 subjects.
The sensory evaluation is to sample how strong the scent of ice milk 1 is felt when the scent of ice milk 2 is set to 1 for each of the overall scent, top scent, middle scent, and last scent. I was evaluated while doing it.

As a result of averaging the evaluations of 10 people, ice milk 1 was 1.8 times as much as ice milk 2, 1.68 times as much as the top scent, and 1.69 times as much as the middle scent. The result was 1.72 times the last scent.

In addition, the following comments were obtained from each subject.

・ As for Ice Milk 1, the flavor itself has changed and it feels real.
・ Ice milk 1 is so strong that you can feel the dislike of vanilla.
・ Ice milk 1 is more delicious than ice milk 2 because it has a natural vanilla scent. There is a feeling of satisfaction in eating it even after putting it in the mouth.
・ Ice milk 2 feels heavier from the middle to the last. It looks like milk cream. Ice milk 1 has a light spread on the top. Ice milk 1 feels lighter. You can eat it without being persistent. Close to flavored bottle incense.
・ It is on the top, spreads in the mouth and has a good aftertaste.
・ Ice milk 1 has a scent and taste. There was a cacao-like feeling at the end.
・ Overall, the thickness and the impression of middle to last changed dramatically. It's even better if it feels a little more natural (it feels a little powdery).
-Ice milk 2 has a weaker vanilla feeling at the top than ice milk 1. The impression of having a big nose and the impression of eating are quite different.
・ The incense tone is completely different. Ice milk 1 is the sweetness of vanilla. Ice milk 2 has a strong fresh scent.
・ Ice milk 1 has a stronger vanillin-like sweetness.
・ Ice milk 1 was stronger enough to feel the harshness of vanilla.

From the results of the sensory evaluation, even if the same fragrance is used in the same amount, the fragrance tone is completely different between the ice milk flavored by the method of the present invention and the ice milk flavored by directly pouring the liquid fragrance. Was shown.
The ice milk flavored by the method of the present invention has a stronger vanilla taste than the ice milk flavored by directly adding the flavor.

<Test Example B: When the object to be flavored is a liquid fragrance>
Example 2
Using the method (B-2) described above, a commercially available liquid fragrance was flavored (the scent was changed).
In FIG. 3, a nitrogen cylinder was used as the gas storage container 10, and the fragrance component container 12 was filled with a strawberry flavor (141844 (WS)), which is a fragrance (liquid fragrance) manufactured by RIKEN Fragrance Industry Co., Ltd. .. The flavoring object 1 had the same strawberry flavor as that filled in the aroma component container 12.

By passing nitrogen, which is the carrier gas G0, through the aroma component container 12 with the opening / closing portion 12a open, the carrier gas G containing the aroma component is generated, and the strawberry flavor of the aroma target ₁ is flavored by bubbling. (Changed the scent).

A flavored (changed aroma) strawberry flavor was added to commercially available milk at 0.02% to prepare a milk beverage. This milk drink is called "milk drink 1".

Comparative Example 2
A milk beverage was prepared by adding 0.02% of strawberry flavor (141844 (WS)) to the same commercially available milk used in Example 2. This milk drink is called "milk drink 2".

Example 3
In Example 2, the commercially available fragrance used (the fragrance filled in the fragrance component container 12 and the fragrance used as the fragrance target) was changed to a milk flavor (153001 (OS)) manufactured by Riken Perfume Industry Co., Ltd. Then, the same operation was performed, and the milk flavor was flavored by bubbling (the aroma was changed).

The flavored (changed aroma) milk flavor was added to a commercially available whipped cream at 0.1%. This whipped cream is called "whipped cream 1".

Comparative Example 3
To the same whipped cream used in Example 3, milk flavor (153001 (OS)) was added in an amount of 0.1%. This whipped cream is called "whipped cream 2".

[evaluation]
A sensory evaluation was performed on the milk beverage 1 produced in Example 2, the milk beverage 2 produced in Comparative Example 2, the whipped cream 1 produced in Example 3, and the whipped cream 2 produced in Comparative Example 3. I got a comment like this.

(About milk drinks)
・ Milk drink 1 has a good top position.
・ Milk drink 1 has an ester odor and is a light top note.
・ The top scent of milk drink 1 is lighter. The milk drink 2 is heavy overall.
・ The top of milk drink 1 feels a little strong. It's fresher than the others.
・ Milk drink 1 had a bluish sensation in the mouth.
・ I felt the sweetness of milk drink 1 was stronger.

(About whipped cream)
・ Whipped cream 1 has a stronger sweetness.
・ Whipped cream 1 has a strong sweetness at the end.
・ Whipped cream 1 stands on a sharp top and has a rich milky feel, but whipped cream 2 is a little thin.
・ Whipped cream 2 has a light top, and whipped cream 1 has a heavy scent and the greenness of milk lasts in the second half.
・ Whipped cream 1 is rich.
・ Whipped cream 2 has a slightly weak creaminess.

Many people felt that the milk drink 1 to which the flavored (changed) flavored by the method of the present invention was added had a better freshness and top standing than the milk drink 2 to which the same amount of normal flavor was added. It was seen.
As for the whipped cream, the whipped cream 1 to which the fragrance flavored (changed) by the method of the present invention can be added can give a body feeling and a rich feeling to the whipped cream 2 to which the usual fragrance is added. Do you get it.

In the method for producing a flavored product (flavoring method) of the present invention, even if the same aroma component is used, a scent different from that of the conventional flavoring method can be given to the flavored object, so that foods and daily necessities can be used. It can be applied to the manufacture of such as. The method for producing a flavored product of the present invention can also be applied to the production of a flavoring liquid used for flavoring these products.

1 Aroma component 2 Aroma component 3 Bubbles 10 Gas storage container 11 Aroma component carrier 12 Aroma component container 12a Opening / closing part 13 Carrier gas supply path 13a Main flow path 13b Bypass flow path 20 Gas-liquid mixing mechanism 30 Nozzle 31 Inside of nozzle 40 Gas supply pipe 41 Main flow path pipe 42 Bypass pipe 42a Bypass pipe outlet 43 Pore 50 Liquid supply pipe G Carrier gas containing aroma component G ₀ Carrier gas not containing aroma component

Claims (8)

A method for producing a flavored product, which comprises a step of introducing a carrier gas containing an aroma component into the flavored object by bubbling to flavor the flavored object. The method for producing a flavored product according to claim 1, wherein the carrier gas is one or more gases selected from the group consisting of nitrogen, carbon dioxide gas, air, oxygen, argon, hydrogen, helium, ethylene and a refrigerant gas. The method for producing a flavored product according to claim 1 or 2, wherein the flavored product is a flavoring liquid. The flavored product according to claim 3, wherein the flavored object is one or more liquids selected from the group consisting of water, ethyl alcohol, propylene glycol, glycerin, triacetin, isopropanol, hexane, acetone and oils and fats. Production method. The objects to be flavored are cosmetics, soaps, detergents, fragrances, baths, liquefied gases, textiles, papers, pharmaceuticals, resins, rust preventives, antibacterial / disinfectants, and pest control / repellents. The method for producing a flavored product according to claim 1, which is a space / air conditioning system. A method for producing a fragrance, which comprises producing a fragrance from a fragrance liquid produced by the method for producing a fragrance according to claim 3 or 4. The method for producing a fragrance according to claim 6, wherein the fragrance is a powdered fragrance. The method for producing a flavor according to claim 6 or 7, wherein the flavor is a flavor for food production.

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