JP2022068779A - Method of producing aroma concentrate - Google Patents

Abstract

To provide a method of producing an aroma concentrate in which a specific aroma component is not deteriorated; that is, aroma intrinsic in fruit of a plant including the aroma or in a plant including the aroma is not deteriorated during a concentration process.SOLUTION: A method of producing an aroma concentrate includes the steps of: (a) concentrating juice obtained from fruit of a plant including aroma to obtain aroma water being evaporated water and concentrated juice; (b) adsorptively concentrating an aroma component by passing the aroma water obtained in the step (a) through a synthetic adsorbent to obtain a first aroma concentrate; (c) concentrating an aroma component by passing a liquid that is not adsorbed in the step (b) through an FO membrane to obtain a second aroma concentrate; and (d) mixing the first aroma concentrate obtained in the step (b) and the second aroma concentrate obtained in the step (c) to obtain a third aroma concentrate.SELECTED DRAWING: Figure 2

Description

The present invention relates to a method for producing an aroma concentrate using a synthetic adsorbent and an FO membrane. More specifically, the present invention relates to a method for producing an aroma concentrate by concentrating an aroma component by passing an aroma-containing liquid through a synthetic adsorbent and an FO membrane.

The aroma-containing liquid obtained by various aroma extraction methods from fruits such as grapes and coffee beans is further concentrated to obtain an aroma concentrate. By adding the aroma concentrate thus obtained to foods and the like, a scent derived from a natural raw material can be imparted, and a flavor can also be imparted. The aroma concentrate can also be added to non-food products such as cloth and toothpaste. As described above, the aroma concentrate is used for various purposes.

As a method for obtaining an aroma concentrate, for example, a method of adsorbing and concentrating an aroma component using a synthetic adsorbent, a method of concentrating an aroma-containing liquid using an FO membrane (forward osmosis membrane), and the like have been conventionally performed.

In the method using a synthetic adsorbent, the aroma component is adsorbed on the synthetic adsorbent by passing the aroma-containing liquid through the synthetic adsorbent, and then the aroma component is recovered using a solvent to obtain an aroma concentrate.

In the method using the FO membrane, the aroma-containing liquid is used as the feed solution and the salt aqueous solution is used as the draw solution, so that the water in the aroma-containing liquid passes through the FO membrane to obtain an aroma concentrate.

For example, Patent Document 1 is known as a method for concentrating an aroma component using a synthetic adsorbent. Patent Document 1 discloses a method in which a plant material is subjected to a gas-liquid countercurrent contact extraction method, the obtained recovered fragrance is adsorbed on a synthetic adsorbent, and then desorbed with ethanol to obtain a water-soluble fragrance. There is.

For example, Patent Document 2 is known as a method for concentrating an aroma component using an FO film. Patent Document 2 discloses a method for concentrating a liquid food such as a coffee extract by a forward osmosis process.

However, the concentration method according to Patent Document 1 has a problem that a specific aroma component can hardly be adsorbed. Therefore, for example, when the aroma-containing liquid of coffee is concentrated using only a synthetic adsorbent, the original aroma of coffee may be impaired.

Further, the concentration method according to Patent Document 2 also has a problem that a specific aroma component can hardly be concentrated. Therefore, for example, when the aroma-containing liquid of coffee is concentrated using only the FO film, the original aroma of coffee may be impaired. Therefore, it is desired to develop a new method for producing an aroma concentrate that does not impair these specific aroma components.

JP-A-2002-105486 JP-A-2018-038367

As described above, it is desired to develop a new method for producing an aroma concentrate that does not impair a specific aroma component in the concentration process, that is, does not impair the fruit of an aroma-bearing plant or the original aroma of an aroma-bearing plant. There is.

The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a method for producing an aroma concentrate using a synthetic adsorbent and an FO membrane. By using the concentration method using a synthetic adsorbent and the concentration method using an FO membrane in combination, the aroma component can be concentrated without damaging a specific aroma component in the concentration process.

The invention according to claim 1 comprises (a) a step of concentrating fruit juice obtained from the fruit of a plant having aroma to obtain aroma water as evaporation water and concentrated fruit juice, and (b) the step obtained in the step a. By passing the aroma water through a synthetic adsorbent to adsorb and concentrate the aroma components to obtain the first aroma concentrate, and (c) passing the liquid not adsorbed in the step b through the FO film. The step of concentrating the aroma component to obtain the second aroma concentrate, and (d) the first aroma concentrate obtained in the step b and the second aroma concentrate obtained in the step c are mixed to obtain a third. The present invention relates to a method for producing an aroma concentrate, which comprises a step of obtaining an aroma concentrate.

The invention according to claim 2 further includes (e) a step of mixing the concentrated fruit juice obtained in the step a with the third aroma concentrate obtained in the step d to obtain a fourth aroma concentrate. The present invention relates to the method for producing an aroma concentrate according to 1.

The invention according to claim 3 comprises (a) a step of concentrating fruit juice obtained from the fruit of a plant having aroma to obtain aroma water as evaporation water and concentrated fruit juice, and (f) the step obtained in the step a. A step of concentrating the aroma component by passing the aroma water through the FO film to obtain a fifth aroma concentrate, and (g) a step of passing the liquid not concentrated in the step f through a synthetic adsorbent to aroma. The step of adsorbing and concentrating the components to obtain the sixth aroma concentrate, and (h) the fifth aroma concentrate obtained in the step f and the sixth aroma concentrate obtained in the step g are mixed to obtain the seventh aroma concentrate. A method for producing an aroma concentrate, which comprises a step of obtaining an aroma concentrate.

The invention according to claim 4 further includes (i) a step of mixing the concentrated fruit juice obtained in the step a with the 7th aroma concentrate obtained in the step h to obtain an 8th aroma concentrate. 3. The method for producing an aroma concentrate according to 3.

In the invention according to claim 5, the fruit of the plant having the aroma is grape (Vitis vinifera L.), apple (Malus plumila Mill. Var. Domestica Schneid.), Pineapple (Ananas comosus Merr.), Melon (Cu). ), Fragaria chiloensis Duch. Var. Ananassa L. H. Bailey, Plum (Prunus persica Batch), Mikan (Citrus unshiu), Lemon (Citrus Limon), and Nable (Citrus Limon). The method for producing an aroma concentrate according to any one of claims 1-4, which is selected from the group consisting of.

The invention according to claim 6 synthesizes (j) a step of obtaining an aroma recovery liquid by steam distillation of a plant having aroma and / or a processed product thereof, and (k) the step of obtaining the aroma recovery liquid obtained in the step j. The step of adsorbing and concentrating the aroma component by passing it through an adsorbent to obtain the ninth aroma concentrate, and (l) concentrating the aroma component by passing the liquid not concentrated in the step k through the FO film. The step of obtaining the 10th aroma concentrate obtained in the above step and (m) the 9th aroma concentrate obtained in the step k and the 10th aroma concentrate obtained in the step l are mixed to obtain an 11th aroma concentrate. The present invention relates to a method for producing an aroma concentrate, including a step.

The invention according to claim 7 is (n) a residue extract obtained by extracting an aroma component from a residue of a plant having aroma and / or a processed product thereof after steam distillation with cold water or hot water, and the eleventh aspect obtained in the step m. The method for producing an aroma concentrate according to claim 6, further comprising a step of mixing the aroma concentrate to obtain a twelfth aroma concentrate.

The invention according to claim 8 comprises (j) a step of obtaining an aroma recovery liquid by steam distillation of a plant having aroma and / or a processed product thereof, and (o) a step of obtaining the aroma recovery liquid obtained in the step j by FO. The step of concentrating the aroma component by passing the liquid through the membrane to obtain the thirteenth aroma concentrate, and (p) adsorbing and concentrating the aroma component by passing the liquid not concentrated in the step o through a synthetic adsorbent. The step of obtaining the 14th aroma concentrate obtained in the above step and (q) the 13th aroma concentrate obtained in the step o and the 14th aroma concentrate obtained in the step p are mixed to obtain a 15th aroma concentrate. The present invention relates to a method for producing an aroma concentrate, including a step.

The invention according to claim 9 is (r) a residue extract obtained by extracting an aroma component from a residue of a plant having aroma and / or a processed product thereof after steam distillation with cold water or hot water, and the fifteenth aspect obtained in the step q. The method for producing an aroma concentrate according to claim 8, further comprising a step of mixing the aroma concentrate to obtain a 16th aroma concentrate.

In the invention according to claim 10, the aroma-bearing plant is a coffee bean (Coffea arabica L. or Coffea arabica L. or Coffea arabica.), Chanoki (Thea sinensis L.), and a hacker (Mentha arvensis L.). The method for producing an aroma concentrate according to any one of claims 6-9, which is selected from the group consisting of subsp. Regarding.

According to the invention according to claim 1, (a) the step of concentrating the fruit juice obtained from the fruit of a plant having aroma to obtain the aroma water which is the vaporized water and the concentrated fruit juice, and (b) the step a. The step of adsorbing and concentrating the aroma component by passing the aroma water through the synthetic adsorbent to obtain the first aroma concentrate, and (c) passing the liquid not adsorbed in the step b through the FO membrane. Thereby, the step of concentrating the aroma component to obtain the second aroma concentrate and (d) the first aroma concentrate obtained in the step b and the second aroma concentrate obtained in the step c are mixed. Since it is a method for producing an aroma concentrate, which includes a step of obtaining a third aroma concentrate, a liquid that was not adsorbed when the aroma water was passed through a synthetic adsorbent was collected, and the liquid that was not adsorbed was used. Since each aroma concentrate is mixed by concentrating with an FO film, it is possible to provide a method for producing an aroma concentrate that does not impair a specific aroma component. Therefore, it is possible to provide an aroma concentrate that does not impair the original aroma of the fruit.

According to the second aspect of the present invention, (e) further includes a step of mixing the concentrated fruit juice obtained in the step a with the third aroma concentrate obtained in the step d to obtain a fourth aroma concentrate. , It is possible to provide an aroma concentrate that concentrates the original aroma of the fruit. Further, since the aroma concentrate thus obtained does not impair the taste, a sufficient flavor can be imparted by adding it to foods such as gum or sweets.

According to the invention according to claim 3, (a) the step of concentrating the fruit juice obtained from the fruit of a plant having aroma to obtain the aroma water which is the vaporized water and the concentrated fruit juice, and (f) the step a of the above step a. A step of concentrating the aroma component to obtain a fifth aroma concentrate by passing the aroma water through the FO film, and (g) passing the liquid not concentrated in the step f through a synthetic adsorbent. The step of adsorbing and concentrating the aroma component to obtain the sixth aroma concentrate, and (h) mixing the fifth aroma concentrate obtained in the step f and the sixth aroma concentrate obtained in the step g. Since it is a method for producing an aroma concentrate including a step of obtaining a seventh aroma concentrate, a liquid that was not concentrated when the aroma water was passed through the FO membrane was collected, and this unconcentrated liquid was synthesized. Since each aroma concentrate is mixed by adsorbing and concentrating with an adsorbent, it is possible to provide a method for producing an aroma concentrate that does not impair a specific aroma component. Therefore, it is possible to provide an aroma concentrate that does not impair the original aroma of the fruit.

According to the invention of claim 4, (i) further includes a step of mixing the concentrated fruit juice obtained in the step a with the 7th aroma concentrate obtained in the step h to obtain an 8th aroma concentrate. , It is possible to provide an aroma concentrate that concentrates the original aroma of the fruit. Further, since the aroma concentrate thus obtained does not impair the taste, a sufficient flavor can be imparted by adding it to foods such as gum or sweets.

According to the invention according to claim 5, the fruits of the plant having the aroma are grape (Vitis vinifera L.), apple (Malus plumila Mill. Var. Domestica Schneid.), Pineapple (Ananas comosus Merr.), Melon. Cucumis melo, strawberry (Fragaria chiloensis Duch. Var. Ananassa L. H. Bailey), peach (Prunus persica Batch), tangerine (Citrus unshiu), lemon (Citrus unislis) Since it is selected from the group consisting of Tanaka), it is possible to provide the aroma concentrate of the above fruits.

According to the invention according to claim 6, (j) a step of obtaining an aroma recovery liquid by steam distillation of a plant having an aroma and / or a processed product thereof, and (k) the step of obtaining the aroma recovery liquid in the step j. To obtain a ninth aroma concentrate by adsorbing and concentrating the aroma component by passing the liquid through a synthetic adsorbent, and (l) passing the liquid not concentrated in the step k through the FO membrane to obtain the aroma component. The step of obtaining the tenth aroma concentrate obtained by concentrating the above, and (m) the eleventh aroma concentrate obtained by mixing the ninth aroma concentrate obtained in the step k and the tenth aroma concentrate obtained in the step l. Since it is a method for producing an aroma concentrate including the step of obtaining the above, the liquid that was not adsorbed when the aroma recovery liquid was passed through the synthetic adsorbent was recovered, and the liquid that was not adsorbed was concentrated with the FO film. Since each aroma concentrate is mixed, it is possible to provide a method for producing an aroma concentrate that does not impair a specific aroma component. Therefore, it is possible to provide an aroma concentrate that does not impair the original aroma of the fruit.

According to the invention according to claim 7, (n) a residue extract obtained by extracting an aroma component from a residue of a plant having an aroma and / or a processed product thereof after steam distillation with cold water or hot water, and the above obtained in the step m. Since the step of mixing the eleventh aroma concentrate to obtain the twelfth aroma concentrate is further included, it is possible to provide an aroma concentrate in which the original aroma of the plant is fully concentrated. Further, since the aroma concentrate thus obtained does not impair the taste, a sufficient flavor can be imparted by adding it to a food or the like.

According to the invention according to claim 8, (j) a step of obtaining an aroma recovery liquid by steam distillation of a plant having an aroma and / or a processed product thereof, and (o) the step of obtaining the aroma recovery liquid in the step j. To obtain the thirteenth aroma concentrate by concentrating the aroma component by passing the liquid through the FO film, and (p) passing the liquid not concentrated in the step o through a synthetic adsorbent to obtain the aroma component. The step of obtaining the 14th aroma concentrate obtained by adsorption and concentration, and (q) the 13th aroma concentrate obtained in the step o and the 14th aroma concentrate obtained in the step p are mixed to obtain the 15th aroma concentrate. Since it is a method for producing an aroma concentrate including a step of obtaining the above, the unconcentrated liquid is recovered when the aroma recovery liquid is passed through the FO membrane, and the unconcentrated liquid is adsorbed by a synthetic adsorbent. Since each aroma concentrate is concentrated and mixed, it is possible to provide a method for producing an aroma concentrate that does not impair a specific aroma component. Therefore, it is possible to provide an aroma concentrate that does not impair the original aroma of the fruit.

According to the invention of claim 9, (r) a residue extract obtained by extracting an aroma component from a plant having an aroma and / or a residue after steam distillation of a processed product thereof with cold water or hot water and the above obtained in the step q. Since the step of mixing the 15th aroma concentrate to obtain the 16th aroma concentrate is further included, it is possible to provide an aroma concentrate in which the original aroma of the plant is fully concentrated. Further, since the aroma concentrate thus obtained does not impair the taste, a sufficient flavor can be imparted by adding it to a food or the like.

According to the invention according to claim 10, the plant having the aroma is coffee beans (Coffea arabica L. or Coffea robusta.), Tea plant (Thea sinensis L.), hacker (Mentha arvensis L. subsp. , Sesso (Perilla fruteces var. Crispa), and Lakkasei (Aracis hypogaea L.), so that the aroma concentrate of the above plants can be provided.

It is explanatory drawing which shows the method of concentrating the aroma component using the FO film. It is a figure which shows the flowchart of the manufacturing method of the aroma concentrate which concerns on Embodiment 1 of this invention. It is a figure which shows the flowchart of the manufacturing method of the aroma concentrate which concerns on Embodiment 2 of this invention. It is a figure which shows the flowchart of the manufacturing method of the aroma concentrate which concerns on Embodiment 3 of this invention. It is a figure which shows the flowchart of the manufacturing method of the aroma concentrate which concerns on Embodiment 4 of this invention. It is explanatory drawing which shows the manufacturing apparatus of the aroma concentrate using the FO membrane. It is a figure which shows the GC / MS (TIC) analysis result in the aroma recovery liquid of coffee beans.

(1-1) Production of Aroma Concentrate A method for producing an aroma concentrate according to an embodiment of the present invention (hereinafter, simply referred to as a simple method) with reference to the accompanying drawings of FIGS. 1, 2, 3, 4, and 5. (Also referred to as "the present manufacturing method") will be described.

A method of adsorbing and concentrating aroma components using the synthetic adsorbent (9) will be described.

Although not shown, in the method of adsorbing and concentrating the aroma component using the synthetic adsorbent (9), the liquid containing the aroma component, that is, the aroma-containing liquid is passed through the synthetic adsorbent (9) to adsorb the aroma component. Then, the aroma component is recovered and concentrated using a solvent. On the other hand, when the aroma component is concentrated using the synthetic adsorbent (9), the aroma component passes through the synthetic adsorbent (9), and the "unadsorbed liquid" is recovered. In this production method, the unadsorbed liquid is further concentrated with the FO membrane (6) described later to concentrate the aroma component that is difficult to concentrate with the synthetic adsorbent (9) alone.

As the synthetic adsorbent (9), for example, a synthetic substance having a porous structure having no ion exchange group is used. When this is used, the aroma component is adsorbed in the pores of the synthetic adsorbent (9) and separated. As such a synthetic adsorbent (9), for example, Sepabeads SP850 manufactured by Mitsubishi Chemical Holdings, XAD4 manufactured by Organo, or the like is used.

Water, an organic solvent, or a combination thereof is used as the solvent for recovering the aroma component from the synthetic adsorbent (9). For example, ethanol, ethyl acetate, triacetin or the like is used as the solvent. When grapes are used as the fruit (7) of a fragrant plant, it is preferable to use ethanol or ethyl acetate as the solvent. When coffee beans are used as a plant having an aroma, it is preferable to use triacetin.

The synthetic adsorbent (9) is used, for example, by setting it on a column. The temperature condition of the column may be appropriately set according to the fruit (7) of the aroma-bearing plant or the aroma-bearing plant and / or its processed product (31), but usually sufficient adsorption is possible at room temperature. ..

It is also preferable to set the temperature appropriately when desorbing the aroma component from the synthetic adsorbent (9) using a solvent. For example, in the case of grape, it is preferable to pass the liquid at a column temperature of 25 ° C. to desorb the aroma component, and in the case of coffee beans, it is preferable to pass the liquid through the column temperature to 80 ° C. to desorb the aroma component. ..

A method of concentrating the aroma component using the FO film (6) will be described.

In the present specification, the FO membrane (6) refers to a forward osmosis membrane (Forward Osmosis Membrane). The FO membrane (6) is a kind of semipermeable membrane that allows water molecules to pass through and does not allow molecules or ions of a certain size or larger to pass through.

FO (forward osmosis) is a solution in which a high osmotic pressure solution (high osmotic pressure solution) and a low osmotic pressure solution (low osmotic pressure solution) are separated by a semi-permeable membrane, and only water (4) is separated from the low osmotic pressure solution. Refers to the phenomenon of permeation into a high osmotic solution. At this time, the low osmotic solution is referred to as a feed solution (1), and the high osmotic solution is referred to as DS (Draw Solution) (2).

For example, as shown in FIG. 1, a solution containing water (4) and an aroma component (3) is used as a feed solution (1), and an aqueous solution containing a salt (5) such as sodium chloride is used as DS (2). If so, only water (4) permeates the FO film (6), and water (4) in the feed solution (1) moves to DS (2). As a result, the amount of water (4) is reduced from the feed solution (1), and the feed solution (1) can be concentrated. On the other hand, when the aroma component is concentrated using the FO film (6), the aroma component (3) may permeate the FO film (6) and flow to the DS (2). In this production method, the liquid flowing through the DS (2) is used as a "non-concentrated liquid". In this production method, the unconcentrated liquid is concentrated with the synthetic adsorbent (9) to concentrate the aroma component that is difficult to concentrate only with the FO membrane (6).

As the FO film (6), for example, a hollow fiber type FO film (6) is used. As the hollow fiber type FO film (6), for example, HFFO2 manufactured by AQUAPOLIN or HFFO14 manufactured by AQUAPOLIN is used. However, the FO film (6) is not limited to these, and the FO film (6) can be selected depending on the fruit (7) of the plant having an aroma or the plant having an aroma.

As DS (2), for example, an aqueous solution of sodium chloride (NaCl) is used. DS (2) is more preferably a 2M NaCl aqueous solution. When a 2M NaCl aqueous solution is used as DS (2), the aroma component can be sufficiently concentrated by the FO film (6). Moreover, since the NaCl raw material is inexpensive, it is excellent in terms of cost. The DS (2) is not limited to the NaCl aqueous solution, and a salt aqueous solution, a sugar solution, or the like can also be used.

In this production method, an aroma concentrate is produced by using the above-mentioned concentration method using the synthetic adsorbent (9) and the concentration method using the FO membrane (6) in combination.

In the first and second embodiments, aroma water obtained from the fruit (7) of a plant having aroma is used. In the third and fourth embodiments, an aroma recovery solution obtained from a plant having an aroma is used.

[Embodiment 1]
The method for producing an aroma concentrate according to the first embodiment, that is, an aroma water (8) is obtained using a fruit (7) of a plant having an aroma, and then an FO membrane (6) is followed by adsorption concentration with a synthetic adsorbent (9). ) Will be used to obtain an aroma concentrate.

As shown in FIG. 2, in step a, fruit juice obtained from the fruit (7) of a plant having aroma is concentrated to obtain aroma water (8) and concentrated fruit juice (13), which are transpired water. As a method for obtaining aroma water (8), for example, evaporation concentration or the like is used. In this case, the transpired water and the concentrated fruit juice (13) are obtained by evaporating the water from the fruit juice. In the present specification, the transpired water refers to condensed water containing an aroma component obtained by evaporating and concentrating fruit juice. By evaporative concentration of this fruit juice, concentrated fruit juice and condensed water can be obtained. This transpired water is not pure water, but contains some aroma components that evaporate when the juice is evaporated. In addition, the transpired water particularly contains an aroma component having a low boiling point. In this production method, for example, this transpired water is used as aroma water (8), and by combining the synthetic adsorbent (9) and the FO membrane (6), the aroma component is concentrated from the aroma water (8), and the aroma is aroma. Produce concentrate. This aroma concentrate efficiently concentrates the aroma contained in the fruit having a low boiling point. However, the method for obtaining the aroma water (8) is not limited to evaporation concentration, and any method for obtaining an aroma-containing liquid can be used. In this case, the waste liquid generated when the fruit juice is concentrated is used as the aroma water (8).

Examples of the fruit (7) of the aroma-bearing plant include grape (Vitis vinifera L.), apple (Malus plumila Mill. Var. Domestica Schneid.), Pineapple (Ananas comosus Merr.), Melon (Cumus). (Fragaria chiloensis Duch. Var. Ananassa L. H. Bailey), peach (Prunus persica Batch), tangerine (Citrus unshiu), lemon (Citrus Limon), or nable-orange (Cirrus Limon) .. However, it is not limited to these.

When grape is used as the fruit (7) of a plant having an aroma, the aroma components include, for example, acetaldehyde, isopropylacetate, isopropyl alcohol, 2-methyl-3-buten-2-ol, isobutyl alcohol, 2-amyl alcohol, and the like. n-butyl alcohol, ethyl crotonate, isoamyl alcohol, n-amyl alcohol, acetoin, 2-methylbutenol, n-hexyl alcohol, cis-3-hexenol, trans-2-hexenol, acetic acid, phenylethyl alcohol, or anthranil Contains methyl acid and the like.

In step b, the aroma water (8) obtained in step a is passed through a synthetic adsorbent (9) to adsorb and concentrate the aroma components to obtain a first aroma concentrate (10). As used herein, the aroma concentrate refers to a concentrate obtained by concentrating the solution by removing the solvent from the solution containing the aroma component. The adsorption concentration means that the aroma component is adsorbed on the synthetic adsorbent (9) and then the solvent is passed through the synthetic adsorbent (9) for concentration. Further, in step b, a liquid that has not been adsorbed and has passed through without being adsorbed by the synthetic adsorbent (9) is also obtained.

In step c, the non-adsorbed liquid obtained in step b is passed through the FO membrane (6) to concentrate the aroma component and obtain a second aroma concentrate (11).

In step d, the first aroma concentrate (10) obtained in step b and the second aroma concentrate (11) obtained in step c are mixed to obtain a third aroma concentrate (12). This third aroma concentrate (12) also contains an aroma component that is difficult to adsorb and concentrate with the synthetic adsorbent (9) alone, and is an aroma concentrate that sufficiently contains the original aroma of the fruit.

In step e, the concentrated fruit juice (13) obtained in step a and the third aroma concentrate (12) obtained in step d are mixed to obtain a fourth aroma concentrate (14). This fourth aroma concentrate (14) is an aroma concentrate that concentrates the original aroma of the fruit without leaving it, and does not impair the taste. Therefore, by adding it to foods such as gum or sweets, a sufficient flavor can be obtained. Can be granted.

[Embodiment 2]
The method for producing an aroma concentrate according to the second embodiment, that is, an aroma water (8) is obtained using the fruit (7) of a plant having an aroma, followed by concentration on the FO membrane (6), and then a synthetic adsorbent ( A method of adsorbing and concentrating by 9) will be described.

As shown in FIG. 3, in step a, fruit juice obtained from the fruit (7) of a plant having aroma is concentrated to obtain aroma water (8) and concentrated fruit juice (13), which are transpired water. This is the same as the above-mentioned step a of the first embodiment, and the same one as described above can be used.

In step f, the aroma water (8) obtained in step a is passed through the FO membrane (6) to concentrate the aroma component and obtain the fifth aroma concentrate (15). Further, in the step f, the unconcentrated liquid in which the aroma component in the aroma water (8) has passed through the FO film (6) and has flowed to the DS (2) is also obtained.

In the step g, the unconcentrated liquid obtained in the step f is passed through the synthetic adsorbent (9) to adsorb and concentrate the aroma component to obtain the sixth aroma concentrate (16).

In step h, the fifth aroma concentrate (15) obtained in step f and the sixth aroma concentrate (16) obtained in step g are mixed to obtain a seventh aroma concentrate (17). This 7th aroma concentrate (17) also contains an aroma component that is difficult to concentrate only with the FO film (6), and is an aroma concentrate that sufficiently contains the original aroma of the fruit.

In step i, the concentrated fruit juice (13) obtained in step a and the seventh aroma concentrate (17) obtained in step h are mixed to obtain an eighth aroma concentrate (18). This eighth aroma concentrate (18) is an aroma concentrate that concentrates the original aroma of the fruit without leaving it, and does not impair the taste. Therefore, by adding it to foods such as gum or sweets, a sufficient flavor can be obtained. Can be granted.

[Embodiment 3]
The method for producing an aroma concentrate according to the third embodiment, that is, after obtaining an aroma recovery liquid (32) using a plant having an aroma and / or a processed product (31) thereof, for adsorption concentration with a synthetic adsorbent (9). Subsequently, a method of concentrating with the FO membrane (6) to obtain an aroma concentrate will be described.

In step j, an aroma recovery liquid (32) is obtained by steam distillation of a plant having an aroma and / or a processed product (31) thereof.

Examples of the aroma-bearing plant include coffee beans (Coffea arabica L. or Coffea robusta.), Tea plant (Thea sinensis L.), mint (Mentha arvensis L. subsp. ), Orchis hypogaea L. and the like can be used. Further, the processed product of the aroma-bearing plant refers to, for example, a roasted aroma-bearing plant or a crushed aroma-bearing plant.

As the aroma recovery liquid (32), for example, distilled water obtained by steam distillation can be used. When this distilled water is used, clogging in the FO film (6) is more likely than when a fragrance-containing liquid obtained by adding hot water or cold water to a plant having fragrance and / or a processed product (31) thereof is used. It is less likely to occur and can be concentrated with high efficiency. As a method of steam distillation, for example, a normal pressure steam distillation method is used. The atmospheric pressure steam distillation method is a method of aerating steam to a plant having aroma and concentrating the aroma component distilled out with the steam together with the steam. However, the aroma recovery liquid (32) is not limited to this, and any aroma-containing liquid can be used.

As an example of obtaining the aroma recovery liquid (32), an example of using the atmospheric pressure steam distillation method will be described. First, steam is blown from the bottom of the steam distillation kettle containing roasted coffee beans, and the distilled steam is cooled by a cooler connected to the distilling side of the upper part. Collect (32).

When the aroma-bearing plant is coffee beans, the aroma components include, for example, 2-methyltetrahydrofuran-3-one, 2-methylpyrazine, acetol, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-. Ethylpyrazine, acetic acid, furfural, 2,5-dimethyl-3 (2H) -furanone, propionic acid, flufuryl acetate, 5-methyl2-furfural, γ-butyrolactone, furfuryl alcohol, isovaleric acid, and 4-vinyl. Including Guia Call and so on. On the other hand, the aroma component may contain various compounds depending on the plant having the aroma. Therefore, the aroma component is not limited to the above components.

In step k, the aroma recovery liquid (32) obtained in step j is passed through a synthetic adsorbent (9) to adsorb and concentrate the aroma components to obtain a ninth aroma concentrate (33). Further, in the step k, the liquid that the aroma recovery liquid (32) has passed through without being adsorbed by the synthetic adsorbent (9) is also obtained.

In step l, the aroma component is concentrated by passing the liquid not concentrated in step k through the FO membrane (6) to obtain the tenth aroma concentrate (34).

In the step m, the 9th aroma concentrate (33) obtained in the step k and the 10th aroma concentrate (34) obtained in the step l are mixed to obtain the 11th aroma concentrate (35). The eleventh aroma concentrate (35) also contains an aroma component that is difficult to adsorb and concentrate with the synthetic adsorbent (9) alone, and is an aroma concentrate that sufficiently contains the original aroma of plants.

In step n, the residue extract (36) obtained by extracting the aroma component from the residue of the plant having aroma and / or the processed product (31) after steam distillation with cold water or hot water and the eleventh aroma concentrate obtained in step m. (35) is mixed to obtain the twelfth aroma concentrate (37). This twelfth flavor concentrate (37) is an flavor concentrate that concentrates the original flavor of the fruit without leaving it, and does not impair the taste. Therefore, by adding it to foods such as gum or sweets, a sufficient flavor can be obtained. Can be granted.

[Embodiment 4]
After obtaining the aroma recovery liquid (32) using the method for producing an aroma concentrate according to the fourth embodiment, that is, a plant having aroma and / or a processed product (31) thereof, the concentration is followed by the FO membrane (6). The method of adsorbing and concentrating with the synthetic adsorbent (9) will be described.

In step j, an aroma recovery liquid (32) is obtained by steam distillation of a plant having an aroma and / or a processed product (31) thereof. This is the same as the step j of the above-mentioned embodiment 3, and the same thing as the above-mentioned one can be used.

In step o, the aroma recovery liquid (32) obtained in step j is passed through the FO membrane (6) to concentrate the aroma components and obtain the thirteenth aroma concentrate (38). Further, in the step o, the unconcentrated liquid in which the aroma component in the aroma recovery liquid (32) has passed through the FO film (6) and has flowed to the DS (2) is also obtained.

In step p, the liquid not concentrated in step o is passed through the synthetic adsorbent (9) to obtain the 14th aroma concentrate (39) in which the aroma component is adsorbed and concentrated.

In step q, the thirteenth aroma concentrate (38) obtained in step o and the fourteenth aroma concentrate (39) obtained in step p are mixed to obtain a fifteenth aroma concentrate (40). The 15th aroma concentrate (40) also contains an aroma component that is difficult to concentrate only with the FO film (6), and is an aroma concentrate that sufficiently contains the original aroma of a plant.

In step r, the residue extract (36) obtained by extracting the aroma component from the residue of the plant having aroma and / or the processed product (31) after steam distillation with cold water or hot water and the 15th aroma concentrate obtained in step q. (40) is mixed to obtain the 16th aroma concentrate (41). This 16th aroma concentrate (41) is an aroma concentrate that concentrates the original aroma of the plant without leaving it, and does not impair the taste. Therefore, by adding it to foods such as gum or sweets, a sufficient flavor can be obtained. Can be granted.

(1-2) Aroma Concentrate Production Equipment In this production method, for example, the following aroma concentrate production equipment (hereinafter, also simply referred to as “the present production equipment”) can be used.

In this manufacturing apparatus, a concentrator equipped with a synthetic adsorbent and a concentrator provided with an FO membrane are connected and used in any order. In the first and third embodiments, the concentrator provided with the synthetic adsorbent and the concentrator (19) provided with the FO membrane are connected and used in this order. In the second and fourth embodiments, the concentrator (19) provided with the FO membrane and the concentrator provided with the synthetic adsorbent are connected and used in this order.

Any concentrator equipped with a synthetic adsorbent can be used, which is obvious to those skilled in the art. For example, a concentrator in which the synthetic adsorbent (9) is set on a chromatographic column is used.

Any concentrating device provided with an FO film can be used as long as it is obvious to those skilled in the art, and for example, a device as shown in FIG. 6 is used. The concentrator (19) with the FO membrane of FIG. 6 includes an FO membrane (6), a feed solution passage (20), and a DS passage (23). The feed solution passage (20) comprises a feed solution passage inlet (21) and a feed solution passage outlet (22).

The feed solution passage inlet (21) and the feed solution passage outlet (22) can be connected to one or more pipes (26), respectively, and can be connected to other instruments. For example, the tube (26) connected to the feed solution passage inlet (21) can suck up the feed solution (1) by immersing the tip thereof in the feed solution tank (28).

When the aroma water (8) is used as the feed solution (1) in the feed solution tank (28), the tube (26) connected to the feed solution passage outlet (22) discharges the aroma concentrate from its tip.

The feed solution tank (28) is a tank for storing the feed solution (1). The feed solution tank (28) is replaceable. For example, after using the feed solution tank (28) containing the aroma water (8), it can be replaced with the feed solution tank (28) containing the solvent.

Two or more feed solution tanks (28) can also be connected simultaneously to the feed solution aisle inlet (21). Further, the feed solution tank (28) can be provided not only in one chamber but also in two or more chambers in the tank. For example, when one feed solution tank (28) has two chambers, it can be used by storing aroma water (8) in one chamber and storing a solvent in the other chamber. In this case, one feed solution tank (28) can produce the aroma concentrate and the unconcentrated liquid.

The DS passage (23) includes a DS passage entrance (24) and a DS passage exit (25), and can be connected to one or more pipes (26), respectively. This pipe (26) is connected to, for example, a DS tank (29).

With reference to FIG. 6, the step c of obtaining the aroma concentrate using the concentrator (19) provided with the FO film will be described.

First, the non-adsorbed liquid obtained in step b is stored in the feed solution tank (28). The unadsorbed liquid is sucked up by the tube (26) and injected into the feed solution passage (20). After passing through the feed solution passage inlet (21), the water of the liquid that has not been adsorbed permeates the FO membrane (6) and flows to the DS (2) side. As a result, the liquid that has not been adsorbed is gradually concentrated by the time it reaches the feed solution passage outlet (22). The arrow penetrating the FO membrane (6) indicates the movement of water.

The concentrated liquid is stored in the aroma concentrate tank (30) as an aroma concentrate and used in the subsequent steps.

On the other hand, in the process of this concentration, the aroma component also flows to DS (2). In this production method, DS (2) containing this aroma component can be used as an unconcentrated liquid.

The discharged aroma concentrate is stored in a tank and used in the next process. The feed solution passage outlet (22) can be connected to one or more containers such as tanks using a tube (26). Although not shown, liquid recovery can be performed in any tank by operating an open / close valve arranged in the pipe (26).

This manufacturing apparatus can be used in an automated manner. Further, the present manufacturing apparatus can use calculation software as needed. For example, the type, concentration, and amount of water of the feed solution (1) and the type, concentration, and amount of water of the DS (2) can be input, and the optimum column of the FO membrane (6), the optimum flow rate, and the like can be designed.

Hereinafter, the effect of the present invention will be clarified by showing an example of the method for producing an aroma concentrate according to the present invention. However, the present invention is not limited to the following examples.

[Example 1]
(Manufacturing of grape aroma concentrate)
In Example 1, the aroma concentrate (third aroma concentrate) of the first embodiment, in which the fruit (7) of a plant having an aroma is grape, was produced.

The grape aroma concentrate of Example 1 (third aroma concentrate) was analyzed by GC / MS.

The grape aroma concentrate of Example 1 mainly contains acetaldehyde, isopropylacetate, isopropyl alcohol, 2-methyl-3-buten-2-ol, isobutyl alcohol, 2-amyl alcohol, n-butyl alcohol, and crotonic acid as aroma components. It contained ethyl, isoamyl alcohol, n-amyl alcohol, acetoin, 2-methylbutenol, n-hexyl alcohol, cis-3-hexenol, trans-2-hexenol, acetic acid, phenylethyl alcohol, and methyl anthranilate.

From the GC / MS analysis results, the concentration ratio of the grape aroma concentrate of Example 1 with respect to the aroma water was calculated. This concentration ratio was calculated based on the peak area value of each aroma component obtained from the gas chromatography chart.

[Example 2]
In Example 2, the concentrated fruit juice of grape and the aroma concentrate of Example 1 were mixed to produce a fourth aroma concentrate.

The grape aroma concentrate of Example 2 (fourth aroma concentrate) was analyzed by GC / MS.

A tasting test of the aroma water of grape, the aroma concentrate of Example 1, and the aroma concentrate of Example 2 was carried out.

The tasting test was performed by a sensory test. When the taste was good, it was evaluated as ⊚, when it had a taste, it was evaluated as ○, when it had a light taste, it was evaluated as Δ, and when it had almost no taste, it was evaluated as ×. The same evaluation was performed in the subsequent tasting tests.

[Example 3]
In Example 3, the aroma concentrate (7th aroma concentrate) of the second embodiment, in which the fruit (7) of the plant having an aroma is grape, was produced.

The grape aroma concentrate of Example 3 (7th aroma concentrate) was analyzed by GC / MS.

The grape aroma concentrate of Example 3 mainly contains acetaldehyde, isopropylacetate, isopropyl alcohol, 2-methyl-3-buten-2-ol, isobutyl alcohol, 2-amyl alcohol, n-butyl alcohol, and crotonic acid as aroma components. It contained ethyl, isoamyl alcohol, n-amyl alcohol, acetoin, 2-methylbutenol, n-hexyl alcohol, cis-3-hexenol, trans-2-hexenol, acetic acid, phenylethyl alcohol, and methyl anthranilate.

From the GC / MS analysis results, the concentration ratio of the grape aroma concentrate of Example 3 with respect to the aroma water was calculated.

[Example 4]
In Example 4, the concentrated fruit juice of grape and the aroma concentrate of Example 3 were mixed to produce an eighth aroma concentrate.

A tasting test of the aroma concentrate of Example 3 and the aroma concentrate of Example 4 was carried out.

[Comparative Example 1]
In Comparative Example 1, the fruit (7) of the aroma-bearing plant was grape, and an aroma concentrate (first aroma concentrate) was produced using only the synthetic adsorbent (9).

The grape aroma concentrate (first aroma concentrate) of Comparative Example 1 was analyzed by GC / MS.

The grape aroma concentrate of Comparative Example 1 mainly contains acetaldehyde, isopropylacetate, isopropyl alcohol, 2-methyl-3-buten-2-ol, isobutyl alcohol, 2-amyl alcohol, n-butyl alcohol, and crotonic acid as aroma components. It contained ethyl, isoamyl alcohol, n-amyl alcohol, acetoin, 2-methylbutenol, n-hexyl alcohol, cis-3-hexenol, trans-2-hexenol, acetic acid, phenylethyl alcohol, and methyl anthranilate.

From the GC / MS analysis results, the concentration ratio of the grape aroma concentrate of Comparative Example 1 with respect to the aroma water was calculated.
[Comparative Example 2]
In Comparative Example 2, the fruit (7) of the plant having aroma was grape, and the aroma concentrate (fifth aroma concentrate) was produced using only the FO film (6).

The grape aroma concentrate of Comparative Example 2 was analyzed by GC / MS.

The grape aroma concentrate of Comparative Example 2 mainly contains acetaldehyde, isopropylacetate, isopropyl alcohol, 2-methyl-3-buten-2-ol, isobutyl alcohol, 2-amyl alcohol, n-butyl alcohol, and crotonic acid as aroma components. It contained ethyl, isoamyl alcohol, n-amyl alcohol, acetoin, 2-methylbutenol, n-hexyl alcohol, cis-3-hexenol, trans-2-hexenol, acetic acid, phenylethyl alcohol, and methyl anthranilate.

From the GC / MS analysis results, the concentration ratio of the grape aroma concentrate of Comparative Example 2 with respect to the aroma water was calculated.

[Example 5]
(Manufacturing of coffee bean aroma concentrate)
In Example 5, the aroma concentrate (11th aroma concentrate) of the third embodiment, in which the aroma-bearing plant is coffee beans, was produced.

Roasted and crushed coffee beans (Colombian beans L value 20, manufactured by Art Coffee Co., Ltd.) were subjected to a steam distillation method to obtain an aroma recovery solution in an amount three times as much as that of the raw material.

The aroma recovery solution was analyzed by GC / MS. The results are shown in FIG.

From the results shown in FIG. 7, the aroma recovery solution contains 2-methyltetrahydrofuran-3-one, 2-methylpyrazine, acetol, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, and acetic acid as aroma components. , Furfural, 2,5-dimethyl-3 (2H) -furanone, propionic acid, furfuryl acetate, 5-methyl2-furfural, γ-butyrolactone, furfuryl alcohol, isovaleric acid, and 4-vinylguaiacol. Turned out to include.

30 mL of a synthetic adsorbent (styrene-butadiene system) was set on a chromatographic column, and 1 L of the obtained coffee-derived aroma recovery liquid was passed through at a flow rate of SV20 to separate the adsorbed portion and the liquid that was not adsorbed. The adsorbing part desorbed the aroma component using a solvent to obtain 90 mL of the ninth aroma concentrate.

The liquid that was not adsorbed was passed through a FO membrane (HFFO2 manufactured by AQUAPOLIN) to obtain a tenth aroma concentrate.

The 9th aroma concentrate and the 10th aroma concentrate were mixed to obtain an 11th aroma concentrate.

The coffee bean aroma concentrate (11th aroma concentrate) of Example 5 was analyzed by GC / MS.

The coffee bean aroma concentrate of Example 5 mainly contains 2-methyltetrahydrofuran-3-one, acetol, 2,5-dimethylpyrazine, furfural, 2,5-dimethyl-3 (2H) -furanone, and fur as aroma components. It contained frill acetate, 5-methyl 2-furfural, gamma-butyrolactone, furfuryl alcohol, isovaleric acid, or 4-vinylguaiacol.

From the GC / MS analysis results, the concentration ratio of the coffee bean aroma concentrate of Example 5 with respect to the aroma recovery liquid was calculated. The results are shown in Table 1.

[Example 6]
In Example 6, a residue extract obtained by extracting an aroma component from the residue of coffee beans after steam distillation with warm water was obtained. Subsequently, the obtained residual extract and the aroma concentrate of Example 5 were mixed to obtain a twelfth aroma concentrate.

A tasting test of the aroma recovery liquid of coffee beans, the aroma concentrate of Example 5, and the aroma concentrate of Example 6 was carried out. The results are shown in Table 2.

[Example 7]
In Example 7, the aroma concentrate (15th aroma concentrate) of the fourth embodiment, in which the aroma-bearing plant is coffee beans, was produced.

Roasted and crushed coffee beans (Colombian beans L value 20, manufactured by Art Coffee Co., Ltd.) were subjected to a steam distillation method to obtain an aroma recovery solution in an amount three times as much as that of the raw material.

The aroma recovery liquid was passed through a FO membrane (HFFO2 manufactured by AQUAPOLIN) to obtain a 13th aroma concentrate. In addition, DS was collected.

30 mL of a synthetic adsorbent (styrene-butadiene system) was set on a chromatographic column, and the recovered DS was adsorbed and concentrated by passing the recovered DS through the synthetic adsorbent to obtain a 14th aroma concentrate.

The 13th aroma concentrate and the 14th aroma concentrate were mixed to obtain a 15th aroma concentrate.

The coffee bean aroma concentrate (15th aroma concentrate) of Example 7 was analyzed by GC / MS.

The coffee bean aroma concentrate of Example 7 mainly contains 2-methyltetrahydrofuran-3-one, acetol, 2,5-dimethylpyrazine, furfural, 2,5-dimethyl-3 (2H) -furanone, and fur as aroma components. It contained frill acetate, 5-methyl 2-furfural, gamma-butyrolactone, furfuryl alcohol, isovaleric acid, or 4-vinylguaiacol.

From the GC / MS analysis results, the concentration ratio of the coffee bean aroma concentrate of Example 7 with respect to the aroma recovery liquid was calculated. The results are shown in Table 1.

[Example 8]
In Example 8, a residue extract obtained by extracting an aroma component from the residue of coffee beans after steam distillation with warm water was obtained. Subsequently, the obtained residual extract and the aroma concentrate of Example 7 were mixed to obtain a 16th aroma concentrate.

A tasting test of the aroma concentrate of Example 7 and the aroma concentrate of Example 8 was carried out. The results are shown in Table 2.

[Comparative Example 3]
In Comparative Example 3, the aroma-bearing plant was coffee beans, and an aroma concentrate (9th aroma concentrate) was produced using only the synthetic adsorbent (9).

Roasted and crushed coffee beans (Colombian beans L value 20, manufactured by Art Coffee Co., Ltd.) were subjected to a steam distillation method to obtain an aroma recovery solution in an amount three times as much as that of the raw material.

30 mL of a synthetic adsorbent (styrene-butadiene system) was set on a chromatographic column, and 1 L of the obtained coffee-derived aroma recovery liquid was passed through at a flow rate of SV20 to separate the adsorbed portion and the unconcentrated liquid. The adsorbing part desorbed the aroma component using a solvent to obtain 90 mL of the ninth aroma concentrate.

The coffee bean aroma concentrate (9th aroma concentrate) of Comparative Example 3 was analyzed by GC / MS.

The coffee bean aroma concentrate of Comparative Example 3 mainly contains 2-methyltetrahydrofuran-3-one, acetol, 2,5-dimethylpyrazine, furfural, 2,5-dimethyl-3 (2H) -furanone, and fur as aroma components. It contained frill acetate, 5-methyl 2-furfural, gamma-butyrolactone, furfuryl alcohol, isovaleric acid, or 4-vinylguaiacol.

From the GC / MS analysis results, the concentration ratio of the coffee bean aroma concentrate of Comparative Example 3 with respect to the aroma recovery liquid was calculated. The results are shown in Table 1.

[Comparative Example 4]
In Comparative Example 4, the aroma-bearing plant was coffee beans, and an aroma concentrate (13th aroma concentrate) was produced using only the FO membrane (6).

Roasted and crushed coffee beans (Colombian beans L value 20, manufactured by Art Coffee Co., Ltd.) were subjected to a steam distillation method to obtain an aroma recovery solution in an amount three times as much as that of the raw material.

The aroma recovery liquid was passed through a FO membrane (HFFO2 manufactured by AQUAPOLIN) to obtain a 13th aroma concentrate.

The coffee bean aroma concentrate (13th aroma concentrate) of Comparative Example 4 was analyzed by GC / MS.

The coffee bean aroma concentrate of Comparative Example 4 mainly contains 2-methyltetrahydrofuran-3-one, acetol, 2,5-dimethylpyrazine, furfural, 2,5-dimethyl-3 (2H) -furanone, and fur as aroma components. It contained frill acetate, 5-methyl 2-furfural, gamma-butyrolactone, furfuryl alcohol, isovaleric acid, or 4-vinylguaiacol.

From the GC / MS analysis results, the concentration ratio of the coffee bean aroma concentrate of Comparative Example 4 with respect to the aroma recovery liquid was calculated. The results are shown in Table 1.

A tasting test of the aroma concentrate of Comparative Example 3 and the aroma concentrate of Comparative Example 4 was carried out. The results are shown in Table 2.

(result)
First, the results in Table 2 will be described. As a result of evaluating the taste of the aroma recovery solution and Example 5-8, Comparative Example 3, and Comparative Example 4, it was found that the taste of the aroma concentrate of Example 6 and Example 8 was the best. The aroma concentrates of Example 5, Example 7, and Comparative Example 3 were evaluated to have a light taste. On the other hand, the aroma recovery solution and Comparative Example 4 were evaluated to have almost no taste.

(Discussion)
From the results in Table 2, it was found that the taste component was abundant on the residue extract side. Therefore, it was found that it was necessary to add the residual extract in order to produce an aroma concentrate having sufficient flavor.

(result)
Next, the results in Table 1 will be described. For the aroma concentrate of Comparative Example 3, 2,5-dimethylpyrazine and 5-methyl2-furfural were 11.4 times and 14.7 times. On the other hand, acetol and γ-butyrolactone were 0.2 times and 2.8 times. Regarding the aroma concentrate of Comparative Example 4, acetol, 5-methyl2-furfural, γ-butyrolactone, and furfuryl alcohol were 4.8 times, 4.3 times, 5.6 times, and 4.2 times. .. On the other hand, 2-methyltetrahydrofuran-3-one, furfural, furfural acetate, and 4-vinylguaiacol were 2.4 times, 1.5 times, 2.1 times, and 1.5 times. For the aroma concentrate of Example 5, acetol and γ-butyrolactone were 5.0 times and 8.7 times. For the aroma concentrate of Example 7, furfural was 3.9 times higher.

(Discussion)
Consider the results in Table 1. It was found that the aroma concentrate of Example 5 had high concentration efficiency in most of the compound groups as compared with other aroma concentrates. Further, comparing the concentration rates of the aroma concentrates of Comparative Example 3 and Comparative Example 4, there are aroma components that are easy to concentrate by the synthetic adsorbent and aroma components that are difficult to concentrate, and the aroma components that are easy to concentrate by the FO membrane and concentration. It turned out that there is an aroma component that is difficult to absorb.

For example, concentration with a synthetic adsorbent is concentration of 2-methyltetrahydrofuran-3-one, 2,5-dimethylpyrazine, furfural, furfuryl acetate, 5-methyl2-furfural, furfuryl alcohol, and 4-vinylguaiacol. It turned out to be efficient.

On the other hand, concentration on the FO membrane was found to have good concentration efficiency of acetol and γ-butyrolactone.

Therefore, Table 1 shows that by combining the method of concentrating the aroma component using a synthetic adsorbent and the method of concentrating the aroma component using the FO membrane, all the main aroma components contained in the coffee beans can be fully concentrated. It was found from the analysis of.

(Taste test of other aroma concentrates)
Grape, mandarin orange, and peach were used as the fruits of the aroma-bearing plant, and the first aroma concentrate, the third aroma concentrate, and the fourth were produced by the same manufacturing methods as in Example 1-4 and Comparative Example 1-2, respectively. An aroma concentrate, a fifth aroma concentrate, a seventh aroma concentrate, and an eighth aroma concentrate were produced.

Taste tests of aroma water, first aroma concentrate, third aroma concentrate, fourth aroma concentrate, fifth aroma concentrate, seventh aroma concentrate, and eighth aroma concentrate were carried out. The results are shown in Table 3.

Further, using coffee beans, tea plants, and perilla as fragrant plants, the ninth fragrance concentrate, the eleventh fragrance concentrate, and the eleventh fragrance concentrate were produced by the same production methods as in Example 5-8 and Comparative Example 3-4, respectively. The 12 aroma concentrate, the 13th aroma concentrate, the 15th aroma concentrate, and the 16th aroma concentrate were produced.

A tasting test of the aroma recovery liquid, the 9th aroma concentrate, the 11th aroma concentrate, the 12th aroma concentrate, the 13th aroma concentrate, the 15th aroma concentrate, and the 16th aroma concentrate was carried out. The results are shown in Table 4.

(Discussion)
From the results in Tables 3 and 4, it was found that almost the same tendency as the results in Table 2 was observed. Therefore, by combining the method of concentrating the aroma component using a synthetic adsorbent and the method of concentrating the aroma component using the FO membrane, the fruits of the aroma-bearing plant or the main aroma components contained in the aroma-bearing plant can be completely removed. It was presumed that it could be concentrated. Therefore, it was presumed that this production method does not particularly limit the fruits of the aroma-bearing plant and the aroma-bearing plant.

According to the method for producing an aroma component concentrate according to the present invention, (a) a step of concentrating fruit juice obtained from the fruit of a plant having aroma to obtain aroma water and concentrated fruit juice which are vaporized water, and (b). The step of adsorbing and concentrating the aroma component by passing the aroma water obtained in the step a through a synthetic adsorbent to obtain the first aroma concentrate, and (c) the liquid not adsorbed in the step b is FO. A step of concentrating an aroma component by passing a liquid through a membrane to obtain a second aroma concentrate, and (d) the first aroma concentrate obtained in the step b and the second aroma concentration obtained in the step c. Since it is a method for producing an aroma concentrate, which comprises a step of mixing the substances to obtain a third aroma concentrate, the liquid that was not adsorbed when the aroma water was passed through the synthetic adsorbent was collected and adsorbed. Since the liquid that has not been prepared is concentrated with an FO membrane and each aroma concentrate is mixed, it is possible to provide a method for producing an aroma concentrate that does not impair a specific aroma component. Therefore, it is possible to provide an aroma concentrate that does not impair the original aroma of the fruit.

Therefore, the method for producing an aroma concentrate according to the present invention can be suitably and widely used as a method for producing an aroma concentrate, which can be concentrated without damaging a specific aroma component.

1 feed solution 2 DS
3 Aroma component 4 Water 5 Salt 6 FO film 7 Aroma-bearing plant fruit 8 Aroma water 9 Synthetic adsorbent 10 1st aroma concentrate 11 2nd aroma concentrate 12 3rd aroma concentrate 13 Concentrated fruit juice 14 4th aroma concentration 15 5th aroma concentrate 16 6th aroma concentrate 17 7th aroma concentrate 18 8th aroma concentrate 19 Concentrator with FO membrane 20 Feed solution passage 21 Feed solution passage inlet 22 Feed solution passage outlet 23 DS passage 24 DS passage inlet 25 DS passage outlet 26 Tube 28 Feed solution tank 29 DS tank 30 Aroma concentrate tank 31 Aroma-bearing plants and / or processed products thereof 32 Aroma recovery liquid 33 No. 9 aroma concentrate 34 No. 10 aroma concentrate 35 11 Aroma Concentrate 36 Residual Extract 37 12th Aroma Concentrate 38 13th Aroma Concentrate 39 14th Aroma Concentrate 40 15th Aroma Concentrate 41 16th Aroma Concentrate

Claims (10)

(A) A step of concentrating fruit juice obtained from the fruit of a plant having aroma to obtain aroma water which is transpiration water and concentrated fruit juice.
(B) A step of adsorbing and concentrating the aroma component by passing the aroma water obtained in the step a through a synthetic adsorbent to obtain a first aroma concentrate.
(C) A step of concentrating the aroma component by passing the liquid not adsorbed in the step b through the FO membrane to obtain a second aroma concentrate.
(D) A method for producing an aroma concentrate, which comprises a step of mixing the first aroma concentrate obtained in the step b with the second aroma concentrate obtained in the step c to obtain a third aroma concentrate. .. (E) The aroma concentrate according to claim 1, further comprising a step of mixing the concentrated juice obtained in the step a with the third aroma concentrate obtained in the step d to obtain a fourth aroma concentrate. Production method. (A) A step of concentrating fruit juice obtained from the fruit of a plant having aroma to obtain aroma water which is transpiration water and concentrated fruit juice.
(F) A step of concentrating the aroma component by passing the aroma water obtained in the step a through the FO membrane to obtain a fifth aroma concentrate.
(G) A step of adsorbing and concentrating the aroma component by passing the liquid not concentrated in the step f through a synthetic adsorbent to obtain a sixth aroma concentrate.
(H) A method for producing an aroma concentrate, which comprises a step of mixing the fifth aroma concentrate obtained in the step f with the sixth aroma concentrate obtained in the step g to obtain a seventh aroma concentrate. .. (I) The aroma concentrate according to claim 3, further comprising a step of mixing the concentrated fruit juice obtained in the step a with the seventh aroma concentrate obtained in the step h to obtain an eighth aroma concentrate. Production method. The fruits of the aroma-bearing plant are grape (Vitis vinifera L.), apple (Malus plumila Mill. Var. Domestica Schneid.), Pineapple (Ananas comosus Merr.), Melon (Cucumis melo), melon (Cucumis melo). Var. Ananassa L. H. Bailey, peach (Prunus persica Batch), tangerine (Citrus unshiu), lemon (Citrus Limon), and nable-orange (Citrus sinensis Osbeck var. The method for producing an aroma concentrate according to any one of claims 1-4. (J) A step of obtaining an aroma recovery liquid by steam distillation of a plant having an aroma and / or a processed product thereof, and
(K) A step of adsorbing and concentrating the aroma component by passing the aroma recovery liquid obtained in the step j through a synthetic adsorbent to obtain a ninth aroma concentrate.
(L) A step of obtaining a tenth aroma concentrate in which the aroma component is concentrated by passing the liquid not concentrated in the step k through the FO membrane.
(M) A method for producing an aroma concentrate, which comprises a step of mixing the ninth aroma concentrate obtained in the step k with the tenth aroma concentrate obtained in the step l to obtain an eleventh aroma concentrate. .. (N) The eleventh aroma concentrate obtained in the step m is mixed with the residue extract obtained by extracting the aroma component from the residue of a plant having aroma and / or the processed product thereof after steam distillation with cold water or hot water. 12. The method for producing an aroma concentrate according to claim 6, further comprising a step of obtaining an aroma concentrate. (J) A step of obtaining an aroma recovery liquid by steam distillation of a plant having an aroma and / or a processed product thereof, and
(O) A step of concentrating the aroma component by passing the aroma recovery liquid obtained in the step j through the FO membrane to obtain a thirteenth aroma concentrate.
(P) A step of obtaining a 14th aroma concentrate obtained by adsorbing and concentrating an aroma component by passing a liquid that was not concentrated in the step o through a synthetic adsorbent.
(Q) A method for producing an aroma concentrate, which comprises a step of mixing the 13th aroma concentrate obtained in the step o with the 14th aroma concentrate obtained in the step p to obtain a 15th aroma concentrate. .. (R) The 15th aroma concentrate obtained in the step q is mixed with the residue extract obtained by extracting the aroma component from the residue of the plant having aroma and / or the processed product thereof after steam distillation with cold water or hot water. 16. The method for producing an aroma concentrate according to claim 8, further comprising a step of obtaining an aroma concentrate. The aroma-bearing plants include coffee beans (Coffea arabica L. or Coffea robusta.), Tea plants (Thea sinensis L.), hacka (Mentha arvensis L. subsp. The method for producing an aroma concentrate according to any one of claims 6-9, which is selected from the group consisting of Arachis hypogaea L. and.

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