KR100473372B1 - pricot Flavor For Tobacco And Process For Preparing Thereof - Google Patents

Abstract

The present invention provides an apricot fragrance for use as a fragrance of tobacco and a method of manufacturing the same. The present invention performs at least a first to a third or more sterilization treatment of the inside of the agitation tank to prepare the fragrance, and also mixed juice concentrate (Carix Juice Concentrate), caramel inside the stirring tank Color and glycerin, flavor (flavor) and sodium citrate (Sodium Citrate) is added to adjust the pH to the set range while mixing and stirring. As a result, it is possible to manufacture a large amount in a stable form while increasing the stability against microbial contamination.

Description

Apricot Flavor for Tobacco and Manufacturing Method Thereof {pricot Flavor For Tobacco And Process For Preparing Thereof}

The present invention relates to a tobacco apricot fragrance for use as a fragrance for tobacco, and a method for manufacturing the same, in particular, it has a stability against microbial contamination and reduces the manufacturing time, while maintaining the original high quality and mass production at ease The present invention relates to a tobacco apricot flavoring agent and a manufacturing method thereof.

In general, the tobacco manufacturing process can be roughly divided into foliar compounding, processing, and flavoring. In the tobacco manufacturing process, the addition of fragrances is due to the imbalance or specific components of the raw tobacco leaves. Suppresses irritant odors and odors, imparts outward notes and package aromas to products, and also loses moisture during processing of raw materials and storage of products. It is added for the purpose of prevention of deterioration and improvement of physical properties. Tobacco flavors are not merely targeted to flavor and taste, but to improve physical and chemical properties of tobacco products to meet consumer's preferences. To increase value.

Therefore, as a raw material for producing the fragrance used in tobacco, natural fragrances separated from plants, chemically synthesized or naturally isolated single fragrances and combination fragrances thereof, are used as in general foods or cosmetics. there is,

As a prior art for manufacturing such a tobacco fragrance, No. 1989-2404 published in the domestic patent publication "cigarette fragrance manufacturing method", 1992-4042 "cigarette fragrance manufacturing method", No. 161777, "Method of manufacturing tobacco flavor using tobacco extract", No. 217828, "Method of manufacturing perfume, including low nicotine tobacco extract and tobacco extract for tobacco flavor", No. 3318 Tobacco containing fruit extracts "and Korean Patent Application Publication No. 2001-112601 (published on Dec. 20, 2001)" Apricot flavoring composition for tobacco flavor and its manufacturing method ".

However, the prior art disclosed above has a problem in that it does not go through a sufficient sterilization process in the manufacture of perfume for tobacco, so that it can be contaminated with microorganisms at all times. In the case of 2001-112601 "cigarette flavoring apricot concentrate composition and its manufacturing method", a reaction flavor is added during the manufacturing process of apricot flavoring agent, and the reaction flavor is about 4 ~ which is a separate manufacturing process. It is prepared through a reaction of 5 hours. As a result, the production time of the reaction flavor has a problem in that the overall manufacturing process time of the perfume for cigarettes is lengthened, thereby inevitably lowering the overall productivity, such as increasing the manufacturing cost of the perfume for cigarettes.

Accordingly, an object of the present invention is to solve the above-mentioned shortcomings, and to make the fragrances protected from microbial contamination by the sterilization operation performed several times in the manufacture of apricot fragrances, and also by directly introducing the lever The present invention provides a tobacco apricot flavoring agent and a method of manufacturing the same, which can increase the productivity, such as by reducing the overall manufacturing time by making the flavoring agent.

In order to achieve the above object, the method for preparing tobacco apricot flavoring agent of the present invention is a method of manufacturing tobacco apricot flavoring agent according to the invention of claim 1, wherein the double wall of the agitation tank (agitation tank) to prepare the flavoring agent A first sterilization step for sterilizing the inside of the stirring tank by continuously flowing hot steam at 120 ° C. or higher for 5 minutes; A mixed juice concentrate consisting of 85% by weight of Apricot concentrate, 10% by weight of Pear concentrate, and 5% by weight of plum concentrate is added to the inside of the stirring tank to mix and stir. Tea raw material input step; Secondary sterilization for suppressing the growth of microorganisms in the tank while supplying hot water at 85 ° C. to the inside of the double wall of the stirring tank in which the first raw material is stirred and maintaining the internal temperature of the double wall for 15 minutes. step; A second raw material input step of adding caramel color and glycerin into a stirring tank in which the first raw material is mixed and stirred to stir and improve stability of the raw material while improving color turbidity and contamination; A third sterilization step of supplying hot water at 85 ° C. to the inside of the double wall of the stirring tank for mixing and stirring the first raw material and the second raw material to sterilize while maintaining the internal temperature of the double wall for 15 minutes; A cooling step of cooling while flowing 35 ° C. water into the stirring tank after the third sterilization step; A third raw material input step of mixing and stirring a flavor by adding a flavor into a cooled stirring tank in which the first raw material and the second raw material are mixed and stirred; It is characterized in that it comprises the step of packaging this after adjusting the pH to a predetermined range while mixing and stirring by adding sodium citrate to the raw material mixed with the lever raw material is the third raw material.

The total ratio of the raw materials used in each of the above steps is preferably to be composed in the following ratio.

1st dimension material (mixed juice concentrate): 75.5 wt%

2nd dimension material (caramel color 1.5 weight%, glycerin 16.6 weight%): 18.1 weight%

Tertiary raw material (flavor): 5.9 wt%

Sodium citrate: 0.5% by weight

Flaver is composed of 3.7% by weight of apricot base, 1.3% by weight of plum key base and 0.9% by weight of lactone base.

In addition, the apricot flavor base is preferably composed of the following component ratios.

Aliphatic premium alcohol: 3.70 wt%

Aromatic Alcohol: 0.10 wt%

Ester: 12.50 wt%

High quality ketones: 0.50 wt%

Fatty acids: 28.00 wt%

Lactone: 12.50 wt%

Aliphatic hydrocarbons: 0.10 wt%

Triacetin: 39.40 wt%

Alcohol: 3.20 wt%

In the above, the lactone base is preferably composed of γ-dodecaractone, δ-dodecaractone, and δ-decaractone. The content ratios of γ-dodecaractone, δ-dodecaractone, and δ-decaractone constituting the lactone base are not specified in this embodiment, but the γ-dodecaractone, δ-dodecaractone, Each content for δ-dekaralactone lactone can be arbitrarily adjusted within the range of 0.9% by weight, which is the total component ratio of the lactone base.

In addition, in order to achieve the above object, the tobacco apricot flavoring agent of the present invention is a mixed juice which is a first dimension material composed of apricot concentrate, pear concentrate and plum concentrate according to the invention of claim 7. Mixed Juice Concentrate 75.5% by weight; 1.5% by weight of caramel color and 16.6% by weight of glycerin as the second dimension material; 5.9% by weight of a flavor material of apricot flavor base, plum key base and lactone base as a third raw material; 0.5% by weight of sodium citrate is sequentially added to a stirring tank subjected to sterilization at least from the first to the third by high temperature steam, followed by mixing and stirring. do.

Hereinafter, with reference to the accompanying drawings will be described a more preferred embodiment of the tobacco apricot flavoring agent and a method for manufacturing the same according to the present invention.

1 is a block diagram showing a manufacturing process of tobacco apricot flavorings according to the present invention, Figure 2 is a schematic diagram showing the internal structure of the stirring tank used for the production of tobacco apricot flavorings of FIG.

<Step 1 (100): First stirring tank sterilization>

A high temperature steam of 120 ° C. or higher is continuously flowed around the agitation tank 10 to prepare the fragrance for 5 minutes, and the inside of the agitation tank 10 is first sterilized.

For reference, when explaining the structure and the sterilization process of the stirring tank 10 with reference to Figure 2, the upper and lower portions of the stirring tank 10, opening and closing used for injecting or discharging the raw material to prepare the fragrance The raw material inlet 11 and the outlet 12 which are possible are provided, and also the inside is equipped with the stirrer 20 operated by the drive (not shown), such as a motor. In addition, a double jacket structure wall 14 is formed to form a space passage 13 of the stirring tank 10. The double jacket structure wall 14 injects sterilizing steam into the space passage 13. Opening and closing outlets 16 and 18 are provided. In this structure, the above-mentioned high temperature steam of 120 ° C. or higher is forcibly injected through the inlet port 16 before the raw material for preparing the fragrance in the stirring tank 10, and through the inlet port 16. The hot steam introduced into the space passage 13 of the double jacket structure wall 14 flows in a state surrounding the stirring chamber 15 of the stirring tank 10 through the space passage 13. The microorganism which exists in (15) is sterilized. In order to smoothly flow the high-temperature steam for sterilization, the outlet 18 may be partially opened as necessary. The opening and closing of the outlets 16 and 18 is performed by the valves V1 to V3.

<Step 2 (200): First dimension material input>

Inside the stirring tank 10 where the first sterilization operation is completed, 75.7% by weight of the first raw material into which the mixed juice concentrate (Prepared Juice Concentrate) is added is added, and at the same time, the stirrer 20 is operated to be added. The mixed juice concentrate is allowed to stir with mixing. The mixed juice concentrate is composed of 85% by weight of Apricot concentrate, 10% by weight of Pear concentrate, and 5% by weight of plum concentrate. 75.7% by weight.

<3rd step (300): second stirring tank sterilization>

Only the valve V1 is opened again in the space passage 13 of the stirring tank 10 where the mixing and stirring is performed by inputting the first raw material, while maintaining the hot water at approximately 83 to 87 ° C. for 15 minutes continuously. The inside of the stirring chamber 15 of (10) is sterilized by secondary.

The second sterilization treatment of the stirring chamber 15 is for suppressing the growth of microorganisms that were not properly sterilized during the first sterilization treatment. The hot water used for the sterilization treatment is discharged by opening the valve V3 of the outlet 1. The reason why the hot water used for the sterilization treatment is maintained in the range of 83 to 87 ° C. is that when the hot water becomes 87 ° C. or more, the mixed juice concentrate mixed and agitated in the stirring tank 10 may be removed. On the contrary, when it becomes 83 degrees C or less, microorganism sterilization process will not be performed correctly. In particular, the temperature range is important because only a good sterilization effect can be obtained without a change in flavor.

<4th step (400): 2nd raw material input>

Caramel color and glycerin, which are the second dimension materials, are introduced into the inside of the stirring tank 10 which is secondly sterilized while mixing and mixing the first raw materials, which have been previously added, and the first raw materials are firstly added. Mix and stir together with the raw materials. The caramel color is 1.5% by weight relative to the total fragrance ratio and 16.6% by weight of glycerin is added. In addition, the reason for adding the caramel color in the above is to improve the color turbidity of the product (fragrance), the addition of glycerin in the fragrance itself has the purpose to have a stability that is misleading from the contamination of microorganisms, When used in tobacco products it is intended to serve as a moisturizer.

<Fifth Step (500): Third Sterilization Tank Sterilization>

Only the valve V1 of the inlet port 16 is opened in the space passage 13 of the stirring tank 10 for mixing and stirring the first raw material and the second raw material to continuously maintain hot water of approximately 83 to 87 ° C. for 15 minutes. In order to flow, the inside of the stirring chamber 15 of the stirring tank 10 is sterilized by third. The reason for adding hot water of 83-87 ° C. to the inside of the stirring tank 10 is the same reason as in the third step, and thus a detailed description thereof will be omitted.

<Sixth Step 600: Cooling Stirring Tank>

Following the third sterilization step, only the valve V3 provided at the inlet 16 of the stirring tank 10 is opened to allow the water of approximately 20 to 35 ° C. to surround the stirring chamber 15 of the space passage 13. By flowing inside, the stirring tank 10 to which the primary raw material and the secondary raw material are mixed and stirred is cooled. When water having a temperature of 20 to 35 ° C. is flowed into the space passage 13, the stirring tank 10, which has been heated by the high temperature steam in the fifth step 500, is naturally cooled. When the temperature of the cooling water reaches 20 ° C. or lower, the viscosity of the raw material for fragrance may be increased to make packaging of the flavoring agent finally obtained difficult, and when the temperature reaches 35 ° C. or higher, the cooling effect is reduced.

<Step 7 (700): Inject the third dimension material>

The primary raw material and the secondary raw material which are mixed and agitated by adding a flavor, which is the third raw material, to the inside of the cooled stirring tank 10 in which the primary raw material and the secondary raw material are mixed and stirred. Allow mixing and stirring with the raw materials. The third dimension material flavor is 5.9% by weight relative to the total flavoring agent, 5.9% by weight of the lever is 3.7% by weight of apricot flavor base, 1.3% by weight of plum key base , Lactone base (Lactone Base) is made up of 0.9% by weight. In particular, since the lever is added while the raw material is mixed and stirred in the stirring chamber 15 of the stirring tank 10, the lever is added as it is without a separate reaction process.

Apricot flavor base is added to the ingredient as shown in Table 1 below to give a unique apricot flavor, the plum key base is to give the overall flavor coordination, lactone base is γ-dode caractone (γ -DODECALACTONE), δ-DODECALACTONE and δ-DECALACTONE, whose components are intended to suppress undesirable odors and irritation during combustion.

Table 1 above does not specifically specify the content ratio of each component such as aliphatic higher alcohols, aromatic alcohols, esters, higher ketones, fatty acids, lactones, and aliphatic higher hydrocarbons. The reason is that the content of each component can be arbitrarily controlled within the total composition ratio range of aliphatic higher alcohols, aromatic alcohols, esters, higher ketones, fatty acids, lactones, and aliphatic higher hydrocarbons. .

<Eighth step (800): adding sodium citrate>

Inside the stirring tank 10 in which the first, second and third raw materials are mixed and stirred, sodium citrate is introduced through the open raw material inlet 11 to adjust the pH to a predetermined range while mixing and stirring. do. It is preferable to adjust pH to the range of 3.5-4.5. This results in a brown concentrate with the aroma and flavor of apricots, the final result (flavor).

<Step 9 (900): Packaging>

The apricot concentrate is packaged in approximately 10-25 kg units through a predetermined filtration operation.

Example 1

Apricot concentrates and Pear concentrates and plums in a double-walled stirred tank in which sterilization is carried out at least from the first to the third by hot steam and hot water at a ratio as shown in Table 2 below. (Plum) Mixed juice concentrate composed of concentrate, caramel color and glycerin, apricot flavor base, plum key base and lactone base flavor (flavor) and sodium citrate are sequentially added and stirred to agitate the tobacco apricot concentrate. Prepared.

The analysis result of the apricot concentrate (flavorant) thus prepared is shown in Figure 3, it can be seen that the brown concentrate with the aroma and taste unique to the apricot.

Figure 3 is a graph showing the component analysis data for tobacco apricot flavoring (apricot concentrate) prepared by the method according to the present invention.

Analytical conditions for apricot concentrate (flavor) were put in a 4ml bottle, the lid was closed, a SPME (Solid Phase Micro Extraction) device was injected, heated to 80 ° C and extracted for 30 minutes. SPME Fiber is Poly Dimethyl Siloxane, 100m film. The volatile components extracted from SPME Fiber are injected into the GC-MSD Inlet. Analysis was performed by thermal desorption for 5 minutes at the inlet. The analyzer used was HP 5973 MSD (Hewlett Packard, USA) and the ionization of the sample was performed by Electron Impact Ionization (EI) method. GC-MS analysis was performed using SUPELCOWAX-10 (30m, 0.25mm ID, 0.25m film thickness) Capillary Column, temperature program was maintained at 70 ℃ for 5 minutes, and then heated up to 240 ℃ 3 / min speed 20 Hold for a minute. The temperature of the injector and detector was 250 and 270 ℃, respectively. The carrier gas was Helium and the flow rate was 1.0ml / min and the split ratio was 10: 1. Ion Source temperature was 230 ℃, the ionization voltage (Ionization Voltage) was analyzed by 70eV.

Experimental Example 1

In this experiment example, 50 adult men and women were prepared for the purpose of investigating flavor, aroma, etc., and a product made by adding the flavoring agent prepared in the above example (tobacco) and a product containing an existing flavoring agent (control). The testers were unaware of the taste and flavor by using it according to their tastes. The results were as shown in Table 3 below.

As shown in the above experimental results, the product of the present invention proved to be superior to or comparable to the control product in terms of consumers' flavor.

As described above, according to the present invention, the fragrance produced by the sterilization process, which has been carried out several times, has a stability to be protected from microbial contamination, and the flavor can be prepared by directly adding a flavor. This shortens the overall manufacturing time and increases the productivity and economics.

1 is a block diagram showing a manufacturing process of tobacco apricot flavoring agent according to the present invention,

2 is a view schematically showing the internal structure of the stirring tank used for the production of tobacco apricot fragrance of FIG.

Figure 3 is a graph showing the component analysis data for tobacco apricot flavoring (apricot concentrate) prepared by the method according to the present invention.

* Explanation of symbols for the main parts of the drawings *

10: stirring tank 100: first stirring tank sterilization step

200: the first dimension material input step 300: the second stirring tank sterilization step

400: second dimension material input step 500: the third stirring tank sterilization step

600: cooling step 700: 3D material input step

800: pH adjusting step

Claims (6)

In the manufacturing method of tobacco apricot flavoring agent, A first sterilization step of sterilizing the inside of the stirring tank by continuously flowing hot steam at 120 ° C. or higher for 5 minutes into the double wall of the agitation tank to prepare the fragrance; A mixed juice concentrate consisting of 85% by weight of Apricot concentrate, 10% by weight of Pear concentrate, and 5% by weight of plum concentrate is added to the inside of the stirring tank to mix and stir. Tea raw material input step; Second sterilization step for suppressing the growth of microorganisms in the tank while supplying hot water at 85 ° C. to the inside of the double wall of the stirring tank in which the first raw material is stirred and maintaining the internal temperature of the double wall for 15 minutes. ; A second raw material input step of adding caramel color and glycerin into a stirring tank in which the first raw material is mixed and stirred to stir and improve stability of the raw material while improving color turbidity and contamination; A third sterilization step of sterilizing the hot water at 85 ° C. for 15 minutes in the double wall of the stirring tank for mixing and stirring the first raw material and the second raw material; A cooling step of cooling while flowing 35 ° C. water into the stirring tank after the third sterilization step; A third raw material input step of mixing and stirring a flavor by adding a flavor into a cooled stirring tank in which the first raw material and the second raw material are mixed and stirred; And A method of manufacturing apricot flavorings for tobacco comprising the step of adjusting the pH to a predetermined range by adding sodium citrate to the raw material mixed with the third raw material, the lever, and mixing the mixture. The method of claim 1, wherein the total ratio of the raw materials used in each step is formulated in the following ratio. 1st dimension material (mixed juice concentrate): 75.5 wt% 2nd dimension material (caramel color 1.5 weight%, glycerin 16.6 weight%): 18.1 weight% Tertiary raw material (flavor): 5.9 wt% Sodium citrate: 0.5% by weight The method of claim 2, wherein the flavor lever is composed of apricot flavor base 3.7% by weight, plum key base 1.3% by weight and lactone base 0.9% by weight. The method of claim 3, wherein the apricot flavor base is composed of the following component ratios. Aliphatic premium alcohol: 3.70 wt% Aromatic Alcohol: 0.10 wt% Ester: 12.50 wt% High quality ketones: 0.50 wt% Fatty acids: 28.00 wt% Lactone: 12.50 wt% Aliphatic hydrocarbons: 0.10 wt% Triacetin: 39.40 wt% Alcohol: 3.20 wt% delete  75.5% by weight of Mixed Juice Concentrate, which is a first dimensional material composed of Apricot concentrate, Pear concentrate, and Plum concentrate; 1.5% by weight of caramel color and 16.6% by weight of glycerin as the second dimension material; 5.9% by weight of a flavor material of apricot flavor base, plum key base and lactone base as a third raw material; And 0.5 wt% of sodium citrate is sequentially added to a double-walled stirring tank subjected to sterilization at least from the first to the third by hot steam and hot water, and mixed and stirred for tobacco produced by the method of claim 1. Apricot Spices.