JPH09324396A - Blended paper, perfume-emitting body and production of dried piece - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain blended paper capable of releasing perfume similar to nondrying state over a long period of time without causing complication of production process and excellent in antimicrobial property by blending a dried piece in which perfume component of grass tree remains with pulp and making the blend into paper. SOLUTION: A dried piece containing a perfume component, in which perfume component of grass tree such as Alpinia speciosa K. Schum remains, having shade similar to that before drying is blended with pulp and the blend is made into paper to provide the objective blended paper capable of processing into a free shape without impairing perfume in non-drying state of grass tree. Furthermore, this perfume emitting body is preferably produced by drying a mixture of dried powder in which the perfume component remains with a binder, and the dried piece is produced by branching, drying and grinding grass tree containing the perfume component.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to, for example, moon peach,
The present invention relates to a filter paper containing a dried piece of scented vegetation containing an aroma component, a fragrance body that emits the scent of the plant at room temperature, and a method for producing a dried piece of an aroma component. .

[0002]

2. Description of the Related Art The raw leaves of moon peach belonging to the genus Ganoderma
It is known to have a good scent and an antibacterial effect. For this reason, a conventional technique of drying raw leaves of moon peach and using the dried leaves as a material for the bag (Japanese Patent Laid-Open No. 52-112474), and a conventional technique of taking out fibrous materials to make natural fiber yarn (Japanese Patent Laid-Open No. 62-62). Prior art (JP-A-5-15031)
201821) has been proposed. In addition, as an extension of these conventional techniques, Tsukitogami paper using cellulose, which is a fibrous substance of Tsukitomo, has been proposed. A conventional technique has been proposed in which the extracted essential oil component is added to this moon peach paper to obtain a predetermined effect. Further, as a conventional technique for enjoying the aroma component of the plant at room temperature, there is potpourri in which bottles of dried fragments of the plant containing the aroma component are bottled.

[0003]

However, a method of imparting an aroma and an antibacterial action to the peach paper by adding the extracted essential oil component to the peach paper using the peach fiber is as follows.
The following problems occurred. That is, since the moonflower paper to which the aroma and aroma components are given has the essential oil component added after being strained, the aroma and antibacterial action tend to disappear in a short time. Further, the step of extracting the essential oil component from the moon peach is indispensable, and the step of adding the extracted essential oil component to the moon peach paper is required, and the moon peach paper having a fragrance and an antibacterial action has a manufacturing process. The problem was that it became complicated. Also, potpourri using dried fragments of vegetation containing aroma components does not allow the shape of the fragments to be free and is easily broken, so like bottling,
There is a problem that the usage method is limited.

The present invention was devised to solve the above-mentioned problems, and an object of the present invention is to provide an aroma close to a non-dried state for a long period of time without complicating the manufacturing process. The purpose is to provide a sheet of paper that can be thrown across. It is another object of the invention of claim 2 to provide a filter paper capable of exhibiting a non-dried color shade of the plant and tree in which the filter paper is planted. Another object of the present invention is to provide a scented product which can be processed into a free shape without impairing the aroma of the plants in the non-dried state. Another object of the present invention is to provide a scented product capable of exhibiting a non-dried shade of vegetation. It is another object of the present invention to provide a method for producing a dried piece, which is capable of producing a dried piece without losing the shade and aroma of a non-dried plant.
Another object of the present invention is to provide a method for producing a dried piece, which can facilitate the labor of producing the dried piece.

[0005]

[Means for Solving the Problems] In order to solve the above problems, the filter paper according to the first aspect of the present invention has a structure in which a dried piece in which the aroma component of a plant containing an aroma component remains is filtered. . Moreover, the filter paper according to the second aspect of the present invention has a configuration in which the shade of the dried piece is approximated to the shade before drying. Further, the fragrance material according to the invention of claim 3 is configured such that a mixture of a dry powder in which the aroma component of the plant containing the aroma component remains and a binder is dried. Further, the fragrance material according to the invention of claim 4 is configured such that the shade of the dry powder approximates the shade before drying. Further, the method for producing dried pieces according to the invention of claim 5 uses a method of branching a plant containing an aroma component and drying the blanched plant. The method for producing dried pieces according to the invention of claim 6 is a method of crushing the dried plants.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described below. As vegetation having aroma components, various vegetation known under the name of herbs such as lemongrass, peppermint, and shiso, or vegetation having fragrance such as vanilla beans, native to the tropical region. There are plants and plants of the genus Gingeraceae, which are genus Ganoderma, but in this embodiment, fresh leaves of moon peach and bear bamboo orchid, which have long been known as plants that emit an aroma having an insect repellent action and a fungicide action, are used as samples. Fig. 1 shows the analysis results obtained by the analysis of headspace gas.
It is a chromatograph showing the aroma components contained in. A curve 11 shown in the upper part of the figure shows the aroma component of the fresh leaves of Kumatake orchid, and a curve 12 shown in the lower part shows the aroma component of the fresh leaves of moon peach.

Embodiments based on these samples will be described below. In order to avoid discoloration of the sample after drying and not to impair the color tone of the natural state before drying, an inert treatment for stopping the action of the enzyme component is performed. Specifically, the above-mentioned two types of samples are subjected to blanching treatment by steaming or boiling. Then, the blanching-treated sample is dried with hot air, freeze-dried under vacuum (hereinafter referred to as freeze-dried), heated under reduced pressure in a microwave (hereinafter referred to as microwave), and shelf-type air-permeable dried (hereinafter aerated). It is dried by using any one of four drying methods (referred to as drying). Next, the dried sample is crushed using a small crusher until it becomes a shard of a predetermined size, and a dried swatch for kneading is obtained. Further, by using a small mill, the dried pieces are further crushed and powdered to obtain a dry powder for a fragrant body.

Next, the dried pieces obtained by the above method are mixed with a softwood pulp at a predetermined ratio and paper-making, to obtain a dried piece filter paper. Further, a mixture of dry powder and glue powder, which is a binder, is kneaded with a mixture of the sample's surimi and water, or water alone, and then molded into a predetermined shape, followed by drying to give the desired aroma product. It has gained. The sample can be crushed before blanching and before drying. In this case, however, the crushed sample adheres to the inside of the crusher, which is not desirable. This is done after drying the sample.

[0009]

EXAMPLES Below, the implementation conditions and results will be explained. As an implementation condition, the blanching method is steaming in the air-permeable drying, and the blanching method is blanching in the other drying methods. When hot-air drying or freeze-drying is used as the drying method, the same drying is performed on the unbranched sample in order to obtain a comparative sample. As a result, 6 kinds of dried pieces are obtained for each of the moon peach and the kumataketake. FIG. 2 shows a list of shades and aromas of 6 kinds of dried pieces obtained by the above-mentioned method, when the peach peach is used as a sample. From this list, it is understood that freeze-drying is the best in terms of shade and residual aroma.

FIG. 3 shows the results of analysis of the headspace gas sampled when the headspace gas was sampled from these six types of dried pieces using nitrogen gas as a replacement gas. In detail, 21 is an analysis result of a dried piece dried by hot air after blanching, 22 is an analysis result of a dried piece dried by blanching and freeze-dried, 23 is an analysis result of a dried piece air-dried after blanching, and 24 is a branch. 25 shows the analysis result of the dried piece that was microwave dried after singing, 25 shows the analysis result of the dried piece that was dried with hot air without blanching, and 26 shows the analysis result of the dried piece that was lyophilized without blanching. The details of the various components of 31 to 35 are 31 α-Pinene 32 Camphene 33 β-Pinene 34 p-Cymene 35 Camphor.

From the above analysis results, the largest amount of aroma components remained in the dried pieces dried by hot air without branching (shown by 25) and the dried pieces freeze-dried without branching (shown by 26). , Then dried pieces after freeze-drying after blanching (indicated by 22) and microwave pieces after blanching (indicated by 24)
It has been shown that a large amount of aroma component remains in the two dried pieces.

Further, FIGS. 4 to 9 are graphs showing the ratio of each aroma component contained in 6 kinds of dried pieces. In addition, a broken line 41 in the figure shows an outline of the ratio of each aroma component in the fresh leaf, and the aroma is similar to that of the fresh leaf so that the ratio of each aroma component contained in the dried piece is closer to the broken line 41. Is shown. In addition, FIG. 4 shows a dried piece that has been air-dried after blanching, FIG. 5 shows a dried piece that has been hot air dried after blanching, FIG. 6 shows a dried piece that has been hot air dried without blanching, and FIG. 7 shows freeze dried after blanching. Piece, fig. 8
Shows the aroma components of the dried pieces freeze-dried without blanching, and FIG. 9 shows the aroma components of the dried pieces microwave-dried after blanching.

From the above analysis results, dried pieces freeze-dried after blanching (shown in FIG. 7) and microwave pieces dried after blanching (shown in FIG. 9)
It is shown that the ratio of each aroma component is close to the ratio of the fresh leaves in the two types of dried pieces. from these things,
It has been obtained that freeze drying or microwave drying is suitable for drying after blanching when producing dried pieces of moon peach. Further, from the result of the residual condition of these aroma components and the color tone after drying, the result that freeze-drying is most suitable as the drying method after blanching is obtained.

FIG. 10 shows a list of shades and aromas of 6 kinds of dried pieces obtained by the same method as in the case of moon peach, using Kumagatake orchid as a sample. From this list, it is understood that freeze-drying is the best in terms of shade and residual aroma.

Further, FIG. 11 shows the analysis results of the headspace gas collected from these six kinds of dried pieces.
In detail, 51 is an analysis result of a dried piece dried by hot air after blanching, 52 is an analysis result of a dried piece freeze-dried after blanching, 53 is an analysis result of a dried piece air-dried after blanching, and 54 is a branch. The analysis result of the dried piece subjected to microwave drying after linging, 55 shows the analysis result of the dried piece dried with hot air without blanching, and 56 shows the analysis result of the freeze-dried piece without blanching. In addition,
The details of various components of 61 to 65 are 61 α-Pinene 62 Camphene 63 β-Pinene 64 p-Cymene 65 Camphor (in the dry pieces indicated by 53 and 54,
Camphor has not been detected). From the above analysis results, a large amount of aroma components remained in two kinds of dried pieces, that is, a dried piece freeze-dried after blanching (shown by 52) and a microwave dried piece after blanching (shown by 54). It is shown that

Further, FIGS. 12 to 17 are graphs showing the ratio of each aroma component contained in 6 kinds of dried pieces.
Further, a broken line 71 in the figure shows an outline of the ratio of each aroma component in the fresh leaf, and the fragrance is similar to that of the fresh leaf so that the ratio of each aroma component contained in the dried piece is closer to the broken line 71. Is shown. Note that FIG. 12 shows a dried piece that has been permeable dried after blanching, FIG. 13 shows a dried piece that has been dried with hot air after blanching, FIG. 14 has dried piece that has been dried with hot air without blanching, and FIG. FIG. 16 shows the aroma components of the dried pieces freeze-dried without blanching, and FIG. 17 shows the aroma components of the dried pieces microwave-dried after blanching.

From the above analysis results, two types of dried pieces, that is, a dried piece freeze-dried after blanching (shown in FIG. 15) and a microwave dried piece after blanching (shown in FIG. 17) were obtained. It has been shown that the ratio of aroma components is close to the ratio of fresh leaves. From these facts, even when the dried pieces of Kumatake lanterns are produced, the result that freeze drying or microwave drying is suitable for drying after blanching is obtained. In addition, from the result of the residual condition of the fragrance component and the color tone after drying, the result that the freeze-drying is most suitable as the drying method after blanching is obtained.

Further, in the manufacture of soaked paper using each of the above-mentioned 12 kinds of dried pieces, the paper making is carried out by mixing 2.5% by weight of the dried pieces with the softwood kraft method bleached pulp. . Each of the 12 kinds of filter paper obtained as a result is a paper that emits a scent corresponding to the dried pieces that have been filtered. In particular, strained paper made by squeezing dried pieces that have been freeze-dried after blanching has a scent that is very close to the scent of fresh leaves, with the shade of the dried pieces showing the shade of fresh leaves of moon peach or bear bamboo orchid in a non-dried state. It is a paper that emits. Moreover, the result that the dried paper obtained by freeze-drying without blanching is also sufficiently practical is obtained.

Further, in the production of the fragrance material, a mixture of three powders of dry powder obtained by further finely pulverizing various dried pieces produced by the above-mentioned method, pepper powder, and glue powder as a binder is used. There is. The prototypes consisted of each dry powder in a weight ratio of 9 powder 9 dry powder 9 glue powder, kneaded with tap water to a predetermined shape, and then naturally dried, dry powder 3 dry powder 6 glue Powder 1 which was kneaded with tap water to a predetermined shape and then dried naturally, Gourd flour 9 Dry powder 9 Glue powder 2 and a ground taste (grated peach or bearberry orchid leaves mashed and mixed with water) ) After kneading it into a predetermined shape,
We are making three prototypes of naturally dried ones. Each of these prototypes is a scented body that emits a predetermined scent at room temperature. Of these prototypes, the dry powder that was lyophilized after blanching was used as the dry powder, and the prototype kneaded with the ground taste had a color close to the color of the fresh leaves and a scent similar to that of the fresh leaves. It has a strong scent. In addition, it has been obtained that a fragrance material using a dry powder that has been freeze-dried without blanching is also fully practical.

The present invention is not limited to the above embodiment,
Although the weight ratio of the dried pieces mixed with the predetermined pulp is 2.5% in the embodiment, the dried pieces such as 5% are used in the case of obtaining a stronger scent as other weight ratios. It is possible to increase the weight ratio of. As for the fragrance material, a mixture of three kinds of dry powder, pepper powder, and sizing powder was used, but in the case of a fragrance material having a stronger scent, two kinds of dry powder and sizing powder (binder) were used. It is possible to make a dry product of the mixture of. Further, the shape of the scented body is a thin rod shape or a triangular pyramid shape, but it can be any shape such as a flat rectangular parallelepiped shape, a cylindrical shape, or a spherical shape.

[0021]

EFFECTS OF THE INVENTION Since the filter paper according to the first aspect of the present invention has a structure in which dried pieces in which the scent component of the plant containing the scent component remains are squeezed in, the manufacturing process is not complicated. , It is possible to provide a filter paper that can release an aroma similar to a non-dried state for a long period of time. Moreover, since the filter paper according to the second aspect of the present invention is configured such that the shade of the dried piece is similar to the shade before drying, it is possible to reveal the shade of the non-dried state of the plant into which the filter paper is placed. Has become. Further, since the fragrance material according to the invention of claim 3 is configured such that the mixture of the dry powder in which the scent component of the plant containing the scent component remains and the binder is dried, the scent of the plant in the non-dried state is impaired. It is possible to process it into a free shape without

The fragrance material according to the invention of claim 4 is
Since the shade of the dry powder is made to be close to the shade before drying, it is possible to express the shade of the plant in a non-dried state. Further, the method for producing a dried piece according to the invention of claim 5 uses a method of blanching a plant containing an aroma component and drying the blanched plant. It is possible to produce dried pieces without losing fragrance.
Further, since the method for producing a dried piece according to the invention of claim 6 is a method of crushing dried vegetation, it is possible to facilitate the production of the dried piece.

[Brief description of drawings]

FIG. 1 is an explanatory diagram showing aroma components of fresh leaves of moon peach and bear bamboo orchids.

FIG. 2 is an explanatory diagram showing a list of states of dried pieces corresponding to presence / absence of blanching and a drying method for a moon peach.

FIG. 3 is an explanatory diagram showing a list of aroma components remaining in each of the dried pieces corresponding to the presence or absence of blanching and the drying method for moon peach.

FIG. 4 is an explanatory diagram showing a ratio of aroma components remaining in dried pieces of moon peach that have been air-dried after blanching.

FIG. 5 is an explanatory diagram showing a ratio of aroma components remaining in dried pieces of moon peach dried with hot air after blanching.

FIG. 6 is an explanatory diagram showing a ratio of aroma components remaining in a dried piece of moon peach dried with hot air without blanching.

FIG. 7 is an explanatory diagram showing a ratio of aroma components remaining in dried pieces of moon peach freeze-dried after blanching.

FIG. 8 is an explanatory diagram showing a ratio of aroma components remaining in a dried piece of moon peach freeze-dried without blanching.

FIG. 9 is an explanatory diagram showing a ratio of aroma components remaining in a dried piece of moon peach that has been microwave dried after blanching.

FIG. 10 is an explanatory diagram showing a list of states of dried pieces corresponding to presence / absence of blanching and a drying method when targeting Kumaraketake.

FIG. 11 is an explanatory diagram showing a list of aroma components remaining in each of the dried pieces corresponding to the presence or absence of blanching and the drying method when targeting Kumatake orchid.

FIG. 12 is an explanatory diagram showing a ratio of aroma components remaining in a dried piece of Kumatake orchid that has been air-dried after blanching.

FIG. 13 is an explanatory diagram showing a ratio of aroma components remaining in a dried piece of Kumatake lantern dried with hot air after blanching.

FIG. 14 is an explanatory diagram showing a ratio of aroma components remaining in a dried piece of Kumatake lantern dried with hot air without blanching.

FIG. 15 is an explanatory diagram showing the ratio of aroma components remaining in the dried pieces of kumataketakeran freeze-dried after blanching.

FIG. 16 is an explanatory diagram showing a ratio of aroma components remaining in a dried piece of kumatake lantern freeze-dried without blanching.

FIG. 17 is an explanatory diagram showing a ratio of aroma components remaining in a dried piece of Kumatake orchid that has been microwave dried after blanching.

[Explanation of symbols]

41 Dashed line showing the outline of ratio of aroma components of fresh leaves of Mon peach 71 Dashed line showing outline of ratio of aroma components of fresh leaves of Kumatakeran

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Nishi Seizo 888 Urakami, Naze City, Kagoshima Prefecture In the Oshima Tsumugi Technical Guidance Center, Kagoshima Prefecture (72) Inventor, Eihara 888, Urakami, Naze City, Kagoshima Prefecture In the Oshima Tsumugi Technical Guidance Center, Kagoshima Prefecture (72 ) Inventor Yoshimi Tokunaga 888 Urakami, Naze City, Kagoshima Prefecture, Oshima Tsumugi Technical Guidance Center, Kagoshima Prefecture (72) Inventor, Shinichi Morita, 1445 Oda, Hayato-cho, Aira-gun, Kagoshima Prefecture Kagoshima Industrial Technology Center (72) Inventor Nishimoto 1445 Oda, Hayato-cho, Aira-gun, Kagoshima 1 In the Kagoshima Industrial Technology Center (72) Inventor Akira Minami 1445, Oda, Hayato-cho, Aira-gun Kagoshima Prefecture (72) Inventor Makoto Takada Gifu Prefecture 777 Maeno, Mino City, Gifu Prefecture Paper Industry Proving Ground (72) Inventor, Yukiyasu Sato Mino City, Gifu Prefecture No. 777 Gifu Prefectural Paper Industry Proving Ground (72) Inventor Hitoshi Ohno Kita 47 Kasamatsu-cho Kitamatsu-cho, Hashima-gun Gifu Prefecture Gifu Prefectural Food High-Tech Center (72) Inventor Akira Shimajima Kita-age 47 Kasamatsu-cho Hashima-gun Gifu Prefecture Gifu Prefectural Food Technology Center

Claims (6)

[Claims] 1. A filter paper, which is obtained by filtering a dried piece in which the aroma component of a plant containing an aroma component remains. 2. The filter paper according to claim 1, wherein the shade of the dried piece is approximated to the shade before drying. 3. A fragrance body, which is obtained by drying a mixture of a dry powder in which the fragrance component containing a fragrance component remains and a binder. 4. The fragrance body according to claim 3, wherein the shade of the dry powder is approximated to the shade before drying. 5. A method for producing a dried piece, which comprises blanching a plant or tree containing an aroma component and drying the blanched plant or plant. 6. The method for producing a dried piece according to claim 5, wherein the dried plants are crushed.