JP5584863B2 - Apple Incense Incense - Google Patents

Description

  The present invention relates to an incense stick that emits an apple scent when burned, among incense sticks for Buddhist affairs and incense that enjoys scent indoors.

An incense stick belongs to a burning incense and is usually used by burning it. It is indispensable when serving in front of a grave or a Buddhist altar or enjoying a scent or smell. Incense sticks produce scents and smoke when they are burning. The fragrance generated at this time has become an important point of incense, and incense trees such as sandalwood, mandala and agarwood have been used as raw materials for incense. In modern times, the required fragrances are diversified, and along with advances in fragrance extraction technology and artificial fragrance manufacturing technology, various incense incense sticks such as flowers, fruits, coffee and tea are made. In order to generate such a fragrance, an essential oil or a fragrance is generally added to the incense stick.

  Apples are harvested in autumn and produced in large quantities, and are one of the main fruits along with tangerines. In addition, apples have a unique sweet and sour scent that makes you feel relaxed and refreshing. Therefore, the scent of apples is popular, and many foods and fragrances are given a scent of apples. Incense sticks that produce the scent of apples are also made commercially.

  Apples may contain only a small amount of essential oil containing fragrance, and a lot of fragrance is used to impart the scent of apple. The same is true for incense, and a fragrance is added to obtain the scent of apples. There are fragrances and natural fragrances, but for incense sticks, inexpensive artificial fragrances are overwhelmingly used and added to incense sticks.

Artificial fragrances are also used in combination with various compounds to bring them closer to the scent of real apples. The simplest artificial fragrance is propyl valerate, a compound that exhibits an apple scent, but some compounds such as ethyl acetate, butyl acetate, n-butanol, 2-methylbutanol, n-hexanol, pentyl acetate, hexanal, benzaldehyde, ethyl 2-methylbutyrate, ethanol and the like are mixed.

Japanese Patent Publication No. 2007-137812 Japanese Patent Publication No. 2006-89543 Japanese Patent Publication No. 2006-45125 Japanese Patent Publication No. 2004-75581 Japanese Patent Publication No. 2004-2216 Japanese Patent Publication No. 2002-155294 Japanese Patent Publication No. 2000-297024 Japanese Patent Publication No. 8-225437 Japanese Patent Publication No. 5-168424

Hitoshi Hiroyama “Flavor: A Secret of Scent that Produces Taste” Fragrance Journal, Inc. 2005 Hideki Yoshigi “Introduction to Fragrance” Fragrance Journal, 2002 Hasegawa Perfume Co., Ltd. “Odor Chemistry” Popular Science, Inc. 1988 DUERR P, ROETHLIN M "Lebensm Wiss Techno" Vol. No. 14 6 Page. 313-314 1981

  It is difficult to reproduce the scent of natural apples with artificial fragrances, and it is far from the real scent. Moreover, regardless of natural or artificial, the fragrance component has high volatility, and even if it is added to the incense stick, the fragrance may decrease with the passage of time. For this reason, the incense stick itself has a very strong fragrance smell, and it cannot be said that it is an apple scent. In addition, some chemical substances of artificial fragrances are harmful to the human body, and the use of large amounts of fragrances should be avoided.

  The present invention is to solve the problem of the conventional incense of apple incense, and provides an incense that generates a natural apple scent when burned without using a fragrance in the incense. The purpose is to do.

  As a result of intensive studies on the incense of apple incense, the present inventors have found a method for solving the above problems and completed the present invention.

  The fruit juice is squeezed by pressing the apple fruit, and the remaining residue after squeezing is used as a raw material for the incense stick. As the raw material for the incense stick, it contains 10 to 70% by weight in terms of dry weight relative to the total weight of the incense stick. .

  Another one is to squeeze apple fruit as a raw material for incense and to contain the remaining residue and charcoal after squeezing in an amount of 10% by weight or more and 5% by weight or more in terms of dry weight.

  Moreover, another one squeezes the fruit juice by squeezing apple fruit as a raw material of incense, and the remaining residue and the apple tree branch after squeezing are 10% by weight or more and 20% by weight in terms of dry weight, respectively. In addition, it contains 5% by weight or more of potassium nitrate as a combustion aid.

  The effect of the first problem solving is that when the residue of the apple fruit is squeezed, the apple scent remains attached to the pressed residue as compared to the juice residue from squeezing down. In addition, it seems that apple aroma can be generated. Moreover, the effect | action by said 2nd problem solution uses the residue which squeezed the apple fruit, and charcoal as a raw material of an incense stick, and when burning an incense stick, the scent of the apple adhering to the squeezed residue combined with charcoal, It seems that incense can be generated. The action by solving the third problem is that the residue obtained by pressing the apple fruit and the apple tree branch are used as the incense raw material, and the incense stick is burned by using the combustion auxiliary potassium nitrate. It seems that apple scent can be generated by the combined effect of potassium nitrate and the components contained in apple tree branches.

Even if the incense stick of the present invention does not add an apple flavor, an apple incense is generated when it is burned, and the apple scent emitted at this time can provide an incense stick that is a natural apple scent.

Hereinafter, the present invention will be described in more detail with its preferred modes.

  The varieties of apples that are obtained by pressing apple fruits are not limited as long as they are normally eaten. At that time, the apple fruit is a mature fruit that can be eaten normally.

The apple fruit may be squeezed by a method usually used for obtaining apple juice, and is a crushing process by applying physical pressure of the apple fruit by machine or manually. It is preferable that the squeezing without attaching the peel is applied in terms of the generation of a scent when used as a raw material for the incense stick. After squeezing, the residue and fruit juice are separated with filter cloth, cloth, filter paper, and other various filter media, and the residue is separated from fruit juice, does not pass through the filter media, remains in the filter media, and contains a lot of fiber It is what has been.

Moreover, most of the methods for squeezing apple juice in the apple juice manufacturing industry are based on mechanical squeezing, and the squeezed residue discharged in the process of producing apple juice by this squeezing can be used as well.

  The water content of the pressed residue after pressing the apple fruit is approximately 40 to 80% by weight. Usually, when used as a raw material for an incense stick, it is dried and powdered and used as a raw material. Alternatively, the incense stick may be used as it is as a raw material and then dried. In general, when using a residue obtained by pressing apple fruit as a raw material for incense, if it is pulverized after drying, mixing and shaping of the incense material become easy, and the surface of the finished product is finished smoothly.

  The ratio of the residue obtained by pressing the apple fruit to the incense stick material is effective in 10 to 70% by weight of the entire incense stick when the pressed residue is converted into dry weight, but when 20% by weight or more burns, The generation of fragrance is strong and preferable.

  Another method is to use charcoal in addition to the residue obtained by squeezing the apple fruit as the incense material. Charcoal includes charcoal, bamboo charcoal, and coal, but any type of charcoal can be used as long as it is normally used for combustion. However, in order to form an incense stick, it is preferable to use a powdery state in which raw materials are easily mixed uniformly and the surface of the incense stick becomes smooth. The ratio of the incense material of the residue obtained by pressing the apple fruit is effective at 10% by weight of the whole incense when the pressed residue is converted into dry matter, but when 20% by weight or more burns, the scent of apple Is strong and preferable. Charcoal as a raw material is also effective at 5% by weight or more, but when it is burned, the scent of apple is stronger when burned than 10% by weight. Also, if the weight ratio of charcoal is small, the incense stick disappears in the middle, so as a combustion aid, nitrates such as potassium nitrate, aluminum nitrate, sodium nitrate, iron nitrate, barium nitrate, magnesium nitrate, strontium nitrate and sodium perchlorate, Perhalogenates such as potassium perchlorate, ammonium perchlorate and magnesium perchlorate, peroxides such as sodium percarbonate and sodium perchlorate, potassium chlorate and manganese dioxide may also be added. Although the quantity of a combustion auxiliary agent is based also on the form after shaping | molding an incense stick, about 5 to 40 weight% of the whole quantity is used. If the amount of the combustion auxiliary agent is small, it tends to disappear halfway after ignition. Further, if the amount of the combustion auxiliary agent is too large, a spark will fly at the time of combustion, which is dangerous.

  Another method is to use potassium nitrate as a burning aid and a branch of an apple tree in addition to the residue obtained by pressing the apple fruit as an incense ingredient. The apple tree branch may be of any variety as long as it is a normal apple. Also, the size of the branches and the age of the tree are not questioned. However, in order to form an incense stick, it is preferable to use a powdery state in which raw materials are easily mixed uniformly and the surface of the incense stick becomes smooth. Since it is difficult to make powder in the so-called raw wood state, it is better to process it into powder after drying. Further, the smaller the particle size of the powder, the more preferable in terms of mixing, molding, combustion, and strength in making the incense stick. The ratio of the incense material of the residue obtained by pressing the apple fruit is effective at 10% by weight of the whole incense when the pressed residue is converted into dry matter, but when 20% by weight or more burns, the scent of apple Is strong and preferable. The apple tree branch of the raw material is also effective at 20% by weight or more. Further, potassium nitrate as a raw material is effective at 5% by weight or more, but preferably 10% by weight or more is contained. When the weight ratio of potassium nitrate is small, the incense stick disappears in the middle, so another combustion aid may be added. At this time, if the amount of the combustion auxiliary agent is too large, a spark will fly at the time of combustion, which is dangerous.

  Examples of binders include starch paste, pine resin, carboxymethylcellulose and its sodium salt, methylcellulose, mannan, various gums, various synthetic polymers, various synthetic resin adhesives, etc., used alone or in a mixture of several types. About 40% by weight is used. When the binder content is low, the strength becomes brittle, and when it is high, the flammability is adversely affected.

  After kneading these raw materials, they are formed into a rod shape, cone shape, cylindrical shape, flat plate shape, spiral shape or the like by a press molding machine, an extrusion molding machine, a punching molding machine, an injection molding machine or the like, and dried to complete.

  EXAMPLES The present invention will be specifically described below with reference to examples. However, this is described for the purpose of illustration only, and the present invention is not limited to these examples.

  The apple fruit was cut into a 2-3 cm square with a knife, placed in a mortar, and squeezed from above with a pestle to squeeze the apple fruit. The whole was filtered with gauze, the fruit juice was removed, and the portions that remained without passing through the gauze were collected to obtain a pressed residue. The residue was put into an air dryer and dried at 45 ° C. After drying, 10 g of the residue was pulverized for 1 minute with a pulverizer (Milcer IMF-66D, manufactured by Iwatani Corporation).

0.1 g of pulverized apple fruit pressing residue and 0.9 g of commercially available tab powder were mixed in a mortar, hot water was added thereto, and the mixture was well kneaded and hardened into a dumpling shape. This was extruded using a syringe and cut into a cylindrical shape having a diameter of 2 to 3 mm and a length of 7 cm. This incense stick was put into a ventilation dryer and dried at 30 ° C. for 2 days.

When the tip of the incense stick was ignited with a match, a sweet scent peculiar to apples was emitted while it was burning.

  The apple fruit was cut into a 2-3 cm square with a knife, placed in a mortar, and squeezed from above with a pestle to squeeze the apple fruit. The whole was filtered with gauze, the fruit juice was removed, and the portions that remained without passing through the gauze were collected to obtain a pressed residue. The residue was put into an air dryer and dried at 45 ° C. After drying, 10 g of the residue was pulverized for 1 minute with a pulverizer (Milcer IMF-66D, manufactured by Iwatani Corporation).

Pressed residue 0.7 g of pulverized apple fruit, 0.3 g of charcoal powder and 0.3 g of potassium nitrate were mixed in a mortar, hot water was added thereto, and the mixture was well kneaded and hardened into dumplings. This was extruded using a syringe and cut into a cylindrical shape having a diameter of 2 to 3 mm and a length of 7 cm. This incense stick was put into a ventilation dryer and dried at 30 ° C. for 2 days.

When the tip of the incense stick was ignited with a match, a sweet scent peculiar to apples was emitted while it was burning.

  The apple fruit was cut into a 2-3 cm square with a knife, placed in a mortar, and squeezed from above with a pestle to squeeze the apple fruit. The whole was filtered with gauze, the fruit juice was removed, and the portions that remained without passing through the gauze were collected to obtain a pressed residue. The residue was put into an air dryer and dried at 45 ° C. After drying, 10 g of the residue was pulverized for 1 minute with a pulverizer (Milcer IMF-66D, manufactured by Iwatani Corporation).

  20 g of cedar wood sawdust was pulverized with a pulverizer (Milcer IMF-66D, manufactured by Iwatani Corporation) for 1 minute. This was fractionated with a 150 μm mesh sieve, and powders of cedar trees of 150 μm or less were collected.

  Mix 0.1g of pulverized apple fruit residue, 0.1g of charcoal powder, 0.6g of the above cedar tree powder and 0.1g of potassium nitrate in a mortar, add a small amount of commercially available starch paste, Kneaded well and hardened into dumplings. This was extruded using a syringe and cut into a cylindrical shape having a diameter of 2 to 3 mm and a length of 7 cm. This incense stick was put into a ventilation dryer and dried at 30 ° C. for 2 days.

When the tip of the incense stick was ignited with a match, a sweet scent peculiar to apples was emitted while it was burning.

The apple pressing residue discharged from the apple fruit juice manufacturer who is squeezing the apple fruit with the press was put into a blower dryer and dried at 45 ° C. After drying, 10 g of the residue was pulverized for 1 minute with a pulverizer (Milcer IMF-66D, manufactured by Iwatani Corporation).

  Branches were cut from apple trees and allowed to air dry indoors. This was thinly cut with a cutter, and 10 g was pulverized for 1 minute with a pulverizer (Milcer IMF-66D, manufactured by Iwatani Corporation). This was fractionated with a 150 μm mesh sieve, and apple tree branch powders of 150 μm or less were collected.

Mix 0.1g of pulverized apple fruit residue, 0.3g of charcoal powder and 0.6g of apple tree branch powder in a mortar, add a small amount of commercially available starch paste, and knead well. And hardened into dumplings. This was extruded using a syringe and cut into a cylindrical shape having a diameter of 2 to 3 mm and a length of 7 cm. This incense stick was put into a ventilation dryer and dried at 30 ° C. for 2 days.

When the tip of the incense stick was ignited with a match, a sweet scent peculiar to apples was emitted while it was burning.

  The apple pressing residue discharged from the apple fruit juice manufacturer who is squeezing the apple fruit with the press was put into a blower dryer and dried at 45 ° C. After drying, the residue was pulverized with a 10 g residue grinder (Milcer IMF-66D, manufactured by Iwatani Corporation) for 1 minute.

  Branches were cut from apple trees and allowed to air dry indoors. This was thinly cut with a cutter, and 10 g was pulverized for 1 minute with a pulverizer (Milcer IMF-66D, manufactured by Iwatani Corporation). This was fractionated with a 150 μm mesh sieve, and apple tree branch powders of 150 μm or less were collected.

20 g of cedar wood sawdust was pulverized with a pulverizer (Milcer IMF-66D, manufactured by Iwatani Corporation) for 1 minute. This was fractionated with a 150 μm mesh sieve, and powders of cedar trees of 150 μm or less were collected.

0.3 g of pulverized apple fruit pressing residue, 0.1 g of charcoal powder, 0.3 g of apple tree branch powder, 0.3 g of cedar powder, and 0.1 g of potassium nitrate are mixed in a mortar and commercially available. A small amount of starch paste was added, kneaded well and hardened into dumplings. This was extruded using a syringe and cut into a cylindrical shape having a diameter of 2 to 3 mm and a length of 7 cm. This incense stick was put into a ventilation dryer and dried at 30 ° C. for 2 days.

When the tip of the incense stick was ignited with a match, a sweet scent peculiar to apples was emitted while it was burning.

  The apple fruit was cut into a 2-3 cm square with a knife, placed in a mortar, and squeezed from above with a pestle to squeeze the apple fruit. The whole was filtered with gauze, the fruit juice was removed, and the portions that remained without passing through the gauze were collected to obtain a pressed residue. The residue was put into an air dryer and dried at 45 ° C. After drying, 10 g of the residue was pulverized for 1 minute with a pulverizer (Milcer IMF-66D, manufactured by Iwatani Corporation).

  Branches were cut from apple trees and allowed to air dry indoors. This was thinly cut with a cutter, and 10 g was pulverized with a pulverizer (Milcer IMF-66D, manufactured by Iwatani Corporation) for 1 minute. This was fractionated with a 150 μm mesh sieve, and apple tree branch powders of 150 μm or less were collected.

  Mix 0.6g of pulverized apple fruit pressing residue, 0.4g of apple tree branch powder, 0.3g of potassium nitrate and 0.3g of sodium carboxymethylcellulose in a mortar, add hot water to this and mix well. It was smelted and dumped. This was extruded using a syringe and cut into a cylindrical shape having a diameter of 2 to 3 mm and a length of 7 cm. This incense stick was put into a ventilation dryer and dried at 30 ° C. for 2 days.

When the tip of the incense stick was ignited with a match, a sweet scent peculiar to apples was emitted while it was burning.

  The apple fruit was cut into a 2-3 cm square with a knife, placed in a mortar, and squeezed from above with a pestle to squeeze the apple fruit. The whole was filtered with gauze, the fruit juice was removed, and the portions that remained without passing through the gauze were collected to obtain a pressed residue. The residue was put into an air dryer and dried at 45 ° C. After drying, 10 g of the residue was pulverized for 1 minute with a pulverizer (Milcer IMF-66D, manufactured by Iwatani Corporation).

  Branches were cut from apple trees and allowed to air dry indoors. This was thinly cut with a cutter, and 10 g was pulverized for 1 minute with a pulverizer (Milcer IMF-66D, manufactured by Iwatani Corporation). This was fractionated with a 150 μm mesh sieve, and apple tree branch powders of 150 μm or less were collected.

  20 g of cedar wood sawdust was pulverized with a pulverizer (Milcer IMF-66D, manufactured by Iwatani Corporation) for 1 minute. This was fractionated with a 150 μm mesh sieve, and powders of cedar trees of 150 μm or less were collected.

  0.1 g of pulverized apple fruit pressed residue, 0.3 g of the above apple tree branch powder, 0.5 g of cedar tree powder and 0.2 g of potassium nitrate are mixed in a mortar, and a small amount of commercially available starch paste is mixed therewith. In addition, they were well kneaded and hardened into dumplings. This was extruded using a syringe and cut into a cylindrical shape having a diameter of 2 to 3 mm and a length of 7 cm. This incense stick was put into a ventilation dryer and dried at 30 ° C. for 2 days.

When the tip of the incense stick was ignited with a match, a sweet scent peculiar to apples was emitted while it was burning.

  The apple pressing residue discharged from the apple fruit juice manufacturer who is squeezing the apple fruit with the press was put into a blower dryer and dried at 45 ° C. After drying, 10 g of the residue was pulverized for 1 minute with a pulverizer (Milcer IMF-66D, manufactured by Iwatani Corporation).

  Branches were cut from apple trees and allowed to air dry indoors. This was thinly cut with a cutter, and 10 g was pulverized for 1 minute with a pulverizer (Milcer IMF-66D, manufactured by Iwatani Corporation). This was fractionated with a sieve of 150 μm mesh, and apple tree branch powders having a size of 150 μm or less were collected.

  0.2 g of pulverized apple fruit pressing residue, 0.8 g of the above apple tree branch powder, 0.2 g of potassium nitrate and 0.2 g of aluminum nitrate were mixed in a mortar, and a small amount of commercially available starch paste was added thereto. Kneaded well and hardened into dumplings. This was extruded using a syringe and cut into a cylindrical shape having a diameter of 2 to 3 mm and a length of 7 cm. This incense stick was put into a ventilation dryer and dried at 30 ° C. for 2 days.

When the tip of the incense stick was ignited with a match, a sweet scent peculiar to apples was emitted while it was burning.

  The present invention is an incense that emits the scent of a natural apple that is not a fragrance when it is burned, and can be applied to incense for Buddhist affairs and incense for enjoying the scent indoors.

Claims (4)

          An incense stick that contains a residue after squeezing fruit juice by pressing apple fruit, which emits apple scent when burned.           An incense stick containing 10 to 70% by weight as a dry weight of a residue after squeezing fruit juice by squeezing apple fruit, which emits an apple scent when burned.           An incense stick containing 10% by weight or more of dry residue and 5% by weight or more of charcoal after squeezing fruit juice by pressing apple fruit, which emits apple scent when burned. An incense that emits apple scent when burned, and contains 10% by weight or more of the residue after squeezing the fruit juice by pressing the apple fruit and 20% by weight or more of apple tree branch powder.