WO2021039621A1

WO2021039621A1 - Method of supplying fragrant component

Info

Publication number: WO2021039621A1
Application number: PCT/JP2020/031587
Authority: WO
Inventors: 浩二高原; なつみ佐藤; 倫子古田; 啓介平井
Original assignee: 理研香料ホールディングス株式会社
Priority date: 2019-08-29
Filing date: 2020-08-21
Publication date: 2021-03-04
Also published as: JPWO2021039621A1

Abstract

The present invention addresses the problem of providing a method for supplying, in a stable manner, a fragrant component used for food, daily commodities, and so forth. In the present invention, a fragrant component 2 is introduced to a scent-receiving object 1 by bubbling a carrier gas G. For example, the carrier gas G containing the fragrant component is supplied from a gas storage container 10 which has been filled with the carrier gas G and a solution in which the fragrant component 2 has been dissolved, the container being filled so that the pressure therein is greater than atmospheric pressure. The fragrant component 2 is preferably introduced to the scent-receiving object 1 at 0.1-100 g/(kg∙s).

Description

How to supply aroma components

The present invention relates to a method for supplying an aroma component.

In order to enhance the palatability of food, it is necessary to improve not only the taste but also the aroma. Various food flavors are used to improve the aroma of foods.

In order to fully exert the effect of food flavors, it is necessary to efficiently fix food flavors in foods and drinks and containers. Various methods have been proposed for efficiently introducing food flavors or designated additives, spice extracts, and spices constituting food flavors into foods and containers.

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

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

Patent Document 3 describes a scented egg that holds a chicken egg as a flavoring substance in a closed region, circulates cold air in the sealed region, and flavors the chicken egg with the scent emitted by the flavoring substance. The manufacturing method is disclosed. In Patent Document 3, it is stated that the scent is flavored by the respiratory action of the chicken egg, and the scent lasts during the best-by date of the chicken egg.

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

However, these known techniques have problems that it is difficult to stably introduce flavors into foods and drinks; the types of target foods and drinks to which flavors can be introduced are limited;
In particular, ice creams are easy to enjoy various scents when eating, and have the potential to further enhance palatability depending on the way of scenting, but these known techniques have been applied to ice creams. Is difficult to apply, and it is desired to develop a flavoring method capable of efficiently flavoring ice creams. Then, in order to realize such a flavoring method, it is necessary to be able to stably supply the aroma component.

In addition, various fragrances (flavors, fragrances) are added to daily necessities such as cosmetics, soaps, detergents, air fresheners, and baths in order to enhance palatability and to use them comfortably. As such fragrances, various commercially available liquid fragrances, powder fragrances, capsule fragrances, emulsified fragrances and the like are commercially available.
Various improvements have been proposed for daily necessities such as detergents and perfumes from the viewpoint of sustaining the scent.

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

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

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

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

The present invention has been made in view of the above background technology, and an object of the present invention is to provide a method for supplying an aroma component capable of stably supplying an aroma component used for flavoring foods, daily necessities and the like. It is in.

As a result of diligent studies to solve the above problems, the present inventor adds an aroma component to a carrier gas such as nitrogen and introduces the aroma component into a flavoring object to stably supply the aroma component. I found that I could do it. Further, the present inventor has found that when the fragrance is flavored in this way, a unique fragrance different from that when a known fragrance containing the same fragrance component is used can be imparted to the flavored object. Further, for example, when the object to be flavored is food, depending on the type of food, there is a step of introducing gas into the raw material in the manufacturing process, and an aroma component is added to the gas used in such a step. As a result, the aroma component can be efficiently fixed in the food, and a unique flavor is produced by the aroma component. Therefore, the method of adding the aroma component to the carrier gas and supplying it is a method of adding the aroma component to the carrier gas. We have found that it is particularly suitable for incense and have completed the present invention.

That is, the present invention provides a method for supplying an aroma component, which is characterized in that the aroma component is introduced into a flavored object by bubbling by a carrier gas. Is.

Further, in the present invention, the aroma component is supplied by supplying the carrier gas containing the aroma component from a gas storage container filled with the solution in which the aroma component is dissolved and the carrier gas and having an internal pressure of atmospheric pressure or higher. It provides a method.

Further, in the present invention, an aroma component imparting means is provided in the middle of the carrier gas supply path for supplying the carrier gas, and by passing the carrier gas through the aroma component imparting means, a carrier containing the aroma component is provided. It provides a method of supplying the aroma component that produces a gas.

Further, the present invention provides the method for imparting the aroma component, wherein the aroma component applying means has an aroma component carrier on which the aroma component is supported.

Further, in the present invention, the aroma component imparting means is an aroma component container having an opening / closing portion, and the carrier gas is passed through the aroma component container with the opening / closing portion open to allow a carrier containing the aroma component. It provides a method of supplying the aroma component that produces gas.

Further, in the present invention, the carrier gas supply path is provided with a bypass flow path that passes through the aroma component adding means and a main flow path that does not pass through the aroma component giving means, and a part of the carrier gas is provided. It provides a method of supplying the aroma component passing through the bypass flow path.

Further, in the present invention, the carrier gas containing the aroma component is a gas supply pipe for supplying the carrier gas, a liquid supply pipe for supplying a liquid containing the aroma component, and a state in which the carrier gas and the liquid are mixed. It provides a method of supplying the aroma component supplied through a gas-liquid mixing mechanism having a nozzle, which ejects in.

The present invention also provides a method for supplying the aroma component, in which the carrier gas supplied from the gas supply pipe and the liquid supplied from the liquid supply pipe are mixed inside the nozzle. Is what you do.

Further, in the present invention, the gas supply pipe has a bypass pipe, the outlet of the bypass pipe is connected to the liquid supply pipe, and the carrier gas enters the inside of the liquid supply pipe from the outlet. It provides a method of supplying the above-mentioned aroma component that is designed to flow in.

Further, in the present invention, the gas supply pipe connected to the nozzle is surrounded by the liquid supply pipe, and the liquid is inside the gas supply pipe through pores provided on the side surface of the gas supply pipe. It provides a method of supplying the aroma component which is designed to flow into the gas.

The present invention also provides a method for supplying the aroma component so that the carrier gas is supplied from the gas supply pipe to the liquid supply pipe connected to the nozzle.

The present invention also provides a method for supplying the aroma component by bubbling the aroma component into the aroma target at 0.1 μg / (kg · s) or more and 100 g / (kg · s) or less. It is a thing.

Further, the present invention provides a gas storage container, which is filled with a solution in which an aroma component is dissolved and a carrier gas for use in the above-mentioned method for supplying an aroma component, and has an internal pressure of atmospheric pressure or higher. It is to provide.

Further, the present invention provides an aroma component carrier characterized in that an aroma component is supported for use in the above-mentioned method for supplying an aroma component.

Further, the present invention provides an aroma component container characterized by having an opening / closing portion for use in the above-mentioned method for supplying an aroma component.

Further, the present invention provides a gas supply pipe for supplying a carrier gas, a liquid supply pipe for supplying a liquid containing an aroma component, and the carrier gas and the liquid for use in the method for supplying an aroma component. It provides a gas-liquid mixing mechanism characterized by having a nozzle that ejects in a mixed state.

According to the present invention, it is possible to add a unique fragrance to an object to be scented, which is different from the case of using a known fragrance containing the same fragrance component, and by adding a unique fragrance, flavoring of foods, daily necessities, etc. It is possible to add new value to things.

According to the present invention, it is possible to stably supply an aroma component used for flavoring foods, daily necessities and the like. In the present invention, since the aroma component is added to the carrier gas to introduce the aroma component into the aroma target, it is particularly useful for flavoring foods such as ice cream that have a step of introducing the gas into the raw material. Is.

Further, in the conventional flavoring method for frozen foods, the food raw material itself contains an aroma component from the beginning. For example, in the case of ice cream, food flavors are dissolved in an ice cream raw material such as cream before freezing, and the raw material itself is first "in a state of giving off (having) aroma" and then frozen.
According to the present invention, by adding an aroma component to a carrier gas introduced into a food or a food raw material, the carrier gas containing the aroma component is enclosed in the food, or the aroma component is transferred from the carrier gas to the food. Since it is introduced, it is possible to taste a unique flavor as compared with the one manufactured by the conventional method.

With respect to aroma-bearing gases, conventional methods of flavoring frozen foods containing air bubbles or gases merely confine the aroma components in the container, and when eating such foods, they are placed in the container. The trapped aroma component is released and the eater can enjoy the scent, but the scent is not persistent.
On the other hand, since the aroma component is sufficiently fixed in the food flavored by using the supply method of the present invention, the aroma can be felt every time the food is put in the mouth, and the food is newly added. It is possible to add value.

In the present invention, the solvent (liquid) used in ordinary liquid fragrances can be selected as the fragrance target. In other words, the present invention can also be applied to the production of flavoring liquids. Since the fragrance liquid produced by the present invention is introduced into the raw material liquid with the fragrance component added to the carrier gas, even if the fragrance component and the raw material liquid used are the same. , Has different characteristics from liquid fragrances produced by conventional methods (for example, a method of directly adding an aroma component). For example, in the flavoring liquid produced by the present invention, the top fragrance component tends to be strongly felt as compared with the liquid fragrance produced by the conventional production method.
That is, according to the present invention, it is possible to provide a new flavoring liquid different from the conventional liquid fragrance.

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

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

The present invention relates to a method for supplying an aroma component. In the method for supplying the aroma component of the present invention, the aroma component is introduced by bubbling into the flavored object by the carrier gas.

The “object to be flavored” refers to an object to be flavored (scented) by the method of the present invention.
In addition, "fragrance" not only gives a scent to an object that originally has no scent, but also strengthens the scent of the object whose scent has weakened (supplementary scent), or an object that already has a scent. It also includes the case of changing the scent of one to another scent.

"Introduced by bubbling" means spraying a carrier gas containing an aroma component directly onto the aroma target. For example, as in Patent Document 2, introducing gas into the upper space of the package is not said to be "introduced by bubbling".

The fragrance target to be scented by the fragrance component supplied by the method for supplying the fragrance component of the present invention is not particularly limited, and for example, foods, cosmetics, soaps, detergents, fragrances, baths, liquefied gases, etc. Examples include textiles, papers, pharmaceuticals, resins, rust inhibitors, antibacterial / disinfectants, pesticides / repellents, space / air conditioning systems, fragrance manufacturing liquids and other liquids (Note that "foods" "" Means what humans ingest as food, and "beverages" are also included in "food").

In the present invention, since an aroma component is added to the carrier gas, a food having a step of introducing bubbles or gas during production is suitable as an application target of the present invention. By using a carrier gas to which an aroma component is added by the method of the present invention as the bubbles or gas, not only the step of separately blending the aroma component becomes unnecessary, but also the aroma component in the carrier gas can be used as a food product or its own. It can be directly introduced (blown) into the raw material, the aroma component is well fixed, and the above-mentioned effect of the present invention is exhibited.

Specific examples of foods to be flavored in the method of the present invention include frozen confectioneries such as ice cream, ice milk, lacto ice, soft cream, sherbet, gelato, frozen yogurt; merengue; cookies, cakes, macaroons, and saffle. Confectionery such as marshmallows, snacks, candy, gummy, chocolate; chilled desserts such as mousse and pudding; breads; noodles such as dried noodles and pasta; powders such as premix powder; coffee, tea , Juice, dairy beverages, alcoholic beverages; milk oils such as butter, margarine; dairy products / dairy beverages such as whipped cream; processed livestock products; seasonings; products that use and enclose other gases; And so on. These are foods containing air bubbles or gas, and are suitable as foods to be scented by the method of supplying the aroma component of the present invention.

The object to be flavored in the present invention may be a liquid for producing a perfume. That is, liquids such as water, ethyl alcohol, propylene glycol, glycerin, triacetin, isopropanol, hexane, acetone, oils and fats used as a solvent for general liquid fragrances, and mixtures thereof are subject to flavoring in the present invention. By applying it as a substance, a new flavoring liquid can be provided. The flavoring liquid produced by using the method for supplying an aroma component of the present invention is a conventional method (for example, a method of directly adding an aroma component) even if the aroma component used and the liquid as a raw material are the same. ) Has different characteristics from the liquid fragrance (for example, the top fragrance component is hard to come off).

The liquid for producing a fragrance, which is the object to be flavored in the present invention, may be a liquid that already contains an aroma component. That is, according to the method of the present invention, the titer of a commercially available liquid fragrance can be enhanced or the fragrance can be changed.

Further, the same liquid fragrance can be applied as the fragrance target and the source of the fragrance component (the solution filled in the fragrance component container 12 in FIG. 3 or FIG. 4).
In this case, the fragrance liquid flavored by the method of the present invention uses the same fragrance component as the liquid fragrance used as the source of the fragrance component, but for example, the top fragrance component is strongly felt. It has different characteristics from the liquid fragrance of.

The flavoring liquid flavored by the method of the present invention can be used as it is as a liquid flavoring by adding it to foods, daily necessities, etc., or it can be used as a raw material for producing powdered flavoring.

Powdered flavors are usually produced by mixing a liquid flavor with a powdered substrate, spray drying, or adsorbing. The flavoring liquid flavored by the method of the present invention can be used as a raw material for producing a powdered flavor.
By using the flavoring liquid flavored by the method of the present invention as a raw material for producing a powdered fragrance, it is possible to produce a powdered fragrance having characteristics different from those using a conventional liquid fragrance as a raw material.

Further, the object to be flavored in the present invention may be a liquid used for purposes other than the production of perfume. Specific examples of such a liquid include water, an organic solvent and the like.
Examples of the organic solvent include alcohol solvents such as ethyl alcohol, propylene glycol, glycerin and isopropanol; hydrocarbon solvents such as hexane, heptane and paraffin; ether solvents; ester solvents such as triacetin (glycerin fatty acid ester) and fats and oils. Petroleum-based solvents; natural solvents such as limonene and terpen; high boiling point solvents (solvents having a boiling point of about 150 ° C. or higher); and the like.
Further, any two or more kinds of mixed solvents among the above solvents can be used as the liquid to be flavored in the present invention.

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

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

Also, Iceland Moss, Akayaziou, Akevi, Asa, Asafetida, Asian Tam, Ajowan, Azuki, Asparasas Line Alice, Apple Mint, Artichoke, Anise, Avocado, Amacha, Amachazuru, Amigasayuri, Amiris, Almond, Aritasou, Arcanna, Artemisia Arnica, Alfalfa, Aloe, Angostura, Angolaweed, Anise, Anisetake, Angelica, Amber, Ambergris, Amblet, Squid, Ikarisou, Igusa, East, Itadori, Strawberry, Iran Iran, Iwaougi, Imperatoria , Immortelle, Winter Green, Water Cress, Ukogi, Ukon, Usbasaishin, Woodruff, Uni, Ume, Wooloncha, Egoma, Enokidake, Shrimp, Ebisgusa, Eligeron, Elder, Eleuterocock, Elecampen, Elemi, Engosaku, Enju, Endive, Europe Azami, Ouren, Oobako, Okazeri, Okiami, Oak, Oak Moss, Okera, Ottomansus, Opoponax, Ominaeshi, Omodaka, Paracress, Origanum, Oris, Oliver Nam, Olive, Allspice, Orange, Orange Flower, Kai, Seaweed, Kaininsou Cacao, oyster, kasai, cashew nut, cascara, cascarilla, castorium, katakuri, katsubushi, cassy, cassha fistula, catechu, crab, carnation, kanokosou, camo mill, kayapte, mustard, mustard, crow bishak, galana, columnus, galanga, carrant , Karin, Cardamon, Galvanum, Curry, Kawamidori, Kanzo, Gambia, Kanran, Kiwee Fruit, Kikaigaratake, Kikyo, Kiku, Kikurage, Kisage, Gishigishi, Kidachi Aloe, Kina, Kihada, Kibana Ougi, Giboushi, Gymnema Silvesta Carop, Cucumber, Kiraya, Kinmizuhiki, Guava, Guayaku, Kuco, Kusasugikazura, Kusaboke, Kudzu, Kusunoki, Kusunohagashiwa, Gooseberry, Kuchinashi, Kubeba, Kumakokemomo, Gummy, Cumin, Ground Ivy, Clara, Clarisage, Cranberry , Grain of Paradise, Cretadi Tanny, Grapefruit, Clover, Clove, Chromoji, Cumin, Cumin, Caper, Getto, Ke Do, Kebraco, Germander, Kentur, Kemponashi, Gennoshoko, Koji, Kodake, Kocha, Kohone, Coca, Koganebana, Kokuto, Kokurui, Coconut, Goshuyu, Kosho, Costas, Costmary, Copaipa, Coffee, Kobushi, Gobo Sesame, cola, coriander, coltshoot, golden rod, colombo, concierge, conzlango, comfrey, cypress, fish, cherry, cherry, pomegranate, salmon roe, sasa, sasakusa, search, sassafras, saffron, saposilla, cactus, salacina shouma, salsa parilla , Salsify, Sarno Koshikake, Sanzashi, Sanshuyu, Sansho, Santa Herb, Sandarak, Sandalwood, Sandal Red, Shiitake, Gene, Shiso, Cedar, Citrus, Citronella, Sinus, Civet, Simaluba, Shimeji, Chives, Jasmine, Janohige, Jaborangi, Charlott, Sukusha, Juniper berry, Ginger, Pepper, Pleurotus cornucopiae, Pleurotus cornucopiae, Ginseng, Shinnamon, Vinegar, Watermelon, Suisen, Sugi, Staranis, Star fruit, Stilax, Suppon, Suppontake, Zudrabets, Snake Root, Spikenard, Spruce, Spare Mint, Suberihiyu, Slow Berry, Savory, Sekisho, Sage, Zedary, Senega, Geranium, Celory, Senkyu, Centauria, Sengen, St. Jones Walt, Senna, Sauce, Daiou, Soybean, Thyme, Takenoko , Octopus, Tade, Davana, Egg, Pleurotus cornucopiae, Pleurotus cornucopiae, Pleurotus cornucopiae, Pleurotus cornucopiae, Pleurotus cornucopiae, Tarragon, Taranoki, Tanji, Tangerine, Dandelion, Cherimora, Cherry Laurel, Cherry Wild, Chigaya, Chicoli, Cheese, Chives, Chives, Chervil , Tuberose, Japanese pepper, Cirata, Tsukushi, Pleurotus cornucopiae, Tsuta, Tsubaki, Tsuyukusa, Tsurigane carrot, Tsurudokudami, Diatang, Tisul, Ditani, Dill, Dates, Tendai oyaku, Tenma, Togarashi, Touki, Doshokubutsuku Corn, Dokudami, Tochu, Doggrass, Tomato, Dragon Blood, Dorian, Truffle, Trubal Sam, Tonka, Naginatakouju, Pear, Nastarsham, Nuts, Natto, Natsume, Natsu Meg, Nadeshiko, Nameko, Naratake, Niauri, Nyusankinbaiyoueki, Carrot, Garlic, Mouse Mochi, Nettle, Nemunoki, Knotgrass, Violet, Pineapple, Hibiscus, Maltese, Hacobe, Basil, Hass, Hascup, Perth Cup, Parsley, Butter , Butter oil, butter milk, birch, honey, patchouli, mint, back bean, mint, mint, mint, passion fruit, matsutake, buffalo berry, mint, honeybee, banana, vanilla, honeysuckle, papaya, barberry, mint , Hamanas, Hamaboufu, Hamamelis, Rose, Palmarosa, Banreishi, Hikiokoshi, Hishi, Pistachio, Hisop, Hickory, Peppermint, Hinoki, Hiba, Pipshi wrinkle, Himehagi, Hyacinth, Hiratake, Biwa, Binrou, Feijoa, Fenegri , Fusuma, Fuselyu, Petit Grain, Butu, Grape, Grape Sake Cass, Futomomo, Beech, Beech Haritake, Black Caraway, Blackberry, Plum, Brionia, Prickly Ash, Primrose, Prunella, Blueberry, Breadfruit, Hay, Bay, Hazelnut, Vetiba, Bethel, Benibana, Penny Royal, Peppermint, Snake, Pepino, Pepton, Bergamot, Bergamot Mint, Peruvian Balsam, Belbena, Veronica, Benzoin, Boadrose, Hoa Hound, Ho, Houkitake, Hosho, Bowfu, Hoei, Honoki Mint, Horse Radish, Button, Hop, Poppy, Poplar, Popo, Hojoba, Hoya, Bordeaux, Boronia, Maitake, Magwalt, Marshmallow, Majorum, Mastic, Masoi, Matatabi, Machiko, Matsu, Matsuouji, Mushroom, Matsutake, Matsubusa , Matsuhodo, Matecha, Mame, Marigold, Marubadaiou, Marumero, Malein, Mallow, Mango, Mangostin, Mikan, Mishima Psycho, Miso, Mitsumata, Mitsurou, Meat, Mimosa, Myoga, Milk, Mirte, Milfoil, Mirula, Mirobaran, Mugicha , Musk, Murasaki, Mesquito, Meadow Sweet, Mehajiki, Maple, Melissa, Merilot, Melon, Mousengoke, Monilia Berry, Mominoki, Momo, Moroheiya, Yakuchi, Yamamomo, Eucalyptus, Yukinoshita , Yuzu, Yukka, Yuri, Yosai, Yoroigusa, Lions Foot, Lychee, Life Everlasting Flower, Lime, Lilac, Luo Han Guo, Lacan Show, Raspberry, Latania, Radish, Lovedanum, Lavender, Langwalt, Langmos, Rambutan, Liqueur , Leak, Rizea, Linaroe, Longan, Ryofunsou, Ryokucha, Apple, Linden, Lindou, Lou, Borage, Reseda, Lemon, Lemongrass, Lovage, Renge, Rembu, Rosemary, Lovage, Laurel, Longosa, Wasabi, Watafuji Utsugi Aroma components obtained from natural materials such as wormwood, worm seed, wolfberry, and lychee can also be used as the aroma component in the present invention.

In the present invention, the type of carrier gas is not particularly limited, and nitrogen (N ₂ ), carbon dioxide gas (CO ₂ ), air, oxygen (O ₂ ), argon (Ar), hydrogen (H ₂ ), and helium (He). ), Ethylene (C ₂ H ₄ ), acetylene (C ₂ H ₂ ), refrigerant gas, LNG (liquefied natural gas), LPG (liquefied petroleum gas) and the like. Further, two or more kinds of these gases may be mixed and used as a carrier gas.

For example, in the production of ice cream, it is known that when introducing air bubbles, it is desirable to use an inert gas in order to suppress oxidation by light (Japanese Patent Laid-Open No. 2005-058131). For such purposes, nitrogen, argon, helium and the like are preferably used as the carrier gas in the present invention.
On the other hand, depending on the type of food, there are cases where it is useful to intentionally cause oxidation. In such a case, a carrier gas containing oxygen such as air may be used.

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

When the object to be flavored is a food or a food raw material, the aroma component is contained in the food by introducing a carrier gas containing the aroma component into the food or the food or the food raw material in a cooled state. It is easy to be fixed to and the effect of the present invention is easily exhibited. In particular, in the process of cooling food or food raw materials from the outside and becoming frozen, more specifically, at the stage of fluidity but decreasing fluidity due to freezing, carrier gas containing aroma components is used as food. Alternatively, it is more desirable to introduce it into food raw materials.

The method for supplying the aroma component of the present invention is not particularly limited, but a specific method for supplying the aroma component is illustrated below.

<(A) Method of adding aroma components together with carrier gas to a gas storage container>
FIG. 1 shows a schematic diagram. In this method, the carrier gas G containing the aroma component 2 is supplied from the gas storage container 10 filled with the solution in which the aroma component 2 is dissolved and the carrier gas G and the internal pressure is at atmospheric pressure or higher. That is, this method is a method in which an aroma component is added to the carrier gas in advance and stored.

As the gas storage container 10, a commercially available high-pressure gas cylinder or the like can be appropriately used, and the gas storage container 10 is filled with carrier gas so that the pressure becomes equal to or higher than the atmospheric pressure.

Further, it is desirable that the aroma component 2 is filled in the gas storage container 10 in the form of a solution dissolved in a solvent. This is because the aroma component 2 generally has a low vapor pressure, so that a sufficient amount can be supplied to flavor the aroma target.
However, the case where the gas storage container 10 is filled without dissolving the aroma component in the solvent is not outside the scope of the present invention.

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

The pressure in the gas storage container 10 is atmospheric pressure or higher, preferably 0.2 MPa or higher, and particularly preferably 0.3 MPa or higher. Further, it is preferably 30 MPa or less, and particularly preferably 15 MPa or less.

When the gas storage container 10 is opened, the carrier gas G containing the aroma component flows out from the gas storage container 10, and the carrier gas G containing the aroma component flows out from the gas storage container 10 through the pipe (carrier gas supply path 13). It is carried to the place of.

As described above, the present invention is suitable for producing foods having a step of introducing gas during production. By introducing the carrier gas G containing the aroma component into the aroma object 1 by bubbling, bubbles 3 are generated in the aroma object 1 and the aroma component in the carrier gas is fixed to the aroma object 1. Will be done.

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

The pressure of the carrier gas G containing the aroma component when introduced into the aroma target object 1 is preferably 0.01 MPa or more and 8 MPa or less, and particularly preferably 0.05 MPa or more and 5 MPa or less.
When it is within the above range, when a food containing bubbles is produced, the bubbles are sufficiently formed and the texture tends to be good.

When the aroma component is introduced into the aroma target object 1, it is preferably 0.1 μg / (kg · s) or more, and it is preferably 1 μg / (kg · s) or more. Especially preferable. Further, it is preferably 100 g / (kg · s) or less, and particularly preferably 10 g / (kg · s) or less (note that “g / (kg · s)” is , The amount (g) of the aroma component introduced in 1 second (1 s) per 1 kg of the aroma target object).
When it is at least the above lower limit, a sufficient amount of aroma components can be easily fixed in the aroma target.

<(B) Method of adding an aroma component by an aroma component adding means provided in the middle of the carrier gas supply path>
Schematic diagrams are shown in FIGS. 2 to 4. In this method, the gas storage container 10 is filled with only the carrier gas, and the carrier gas G ₀ coming out of the gas storage container 10 does not contain an aroma component. _{An aroma component imparting means is provided in the middle of the carrier gas supply path 13 for supplying the carrier gas G 0} containing no aroma component, and by passing the carrier gas through the aroma component imparting means, the carrier gas containing the aroma component is provided. Generate G.
Specific examples of aroma component-imparting means will be described in (B-1) and (B-2) below.

[(B-1) Method of passing a carrier gas through an aroma component carrier on which an aroma component is supported]
A schematic diagram is shown in FIG. In this method, the aroma component imparting means has an aroma component carrier 11 on which the aroma component is supported.

_{The carrier gas G 0} containing no aroma component flowing out of the gas storage container 10 is supplied with an aroma component from the aroma component carrier 11 when passing through the aroma component carrier 11, and is combined with the carrier gas G containing the aroma component. Then, it is introduced into the flavoring object 1.

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

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

The carrier gas in the gas storage container 10 does not contain an aroma component, but the preferable range of the pressure in the gas storage container 10 is the same as in the case of the method (A) above.

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

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

As described later in the method section (B-2), the flow path of the carrier gas 13 may be a single path as shown in FIG. 2, but it is branched into a main flow path 13a and a bypass flow path 13b. You may be doing it.

[(B-2) Method of passing carrier gas through an aroma component container filled with aroma components]
Schematic diagrams are shown in FIGS. 3 and 4. In this method, the aroma component imparting means is an aroma component container 12 having an opening / closing portion 12a, and a carrier containing the aroma component is passed by passing the _{carrier gas G 0 through the aroma component container 12 with the opening / closing portion 12a open.} Generate gas G.

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

The aroma component container 12 is filled with the aroma component 2. As in the case of the gas storage container in the method (A), it is desirable that the aroma component 2 is filled in the aroma component container 12 in the state of a solution dissolved in a solvent (however, it is dissolved in the solvent). If it is filled without it, it does not fall outside the scope of the present invention).

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

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

The flow path of the carrier gas 13 may be a straight path as shown in FIG. 3, but as shown in FIG. 4, the main flow path 13a does not pass through the aroma component container 12 (aroma component imparting means) on the way. , May branch to the bypass flow path 13b via the aroma component container 12 (aroma component imparting means). That is, a part of the carrier gas may pass through the bypass flow path 13b, and the rest may pass through the main flow path 13a.
It is preferable that the ratio of the flow rate of the carrier gas passing through the bypass flow path 13b and the flow rate of the carrier gas passing through the main flow path 13a can be appropriately adjusted, and by doing so, flavoring is performed. The concentration of the aroma component supplied to the object 1 can be easily adjusted.

The aroma component container 12 has an opening / closing portion 12a, and by closing the opening / closing portion 12a, only the aroma component container 12 can be removed while the carrier gas piping remains as it is.
Therefore, by preparing a plurality of aroma component containers and exchanging the aroma component containers 12, it is possible to easily change the aroma component to be flavored, and flavored foods having various aromas can be produced. Productivity in manufacturing is improved.
Further, the aroma component container 12 may have a heating mechanism (not shown), and the volatilization rate of the aroma component may be adjusted by changing the heating temperature.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The present invention is characterized in that a solution in which the aroma component 2 is dissolved and a carrier gas G for use in the method for supplying the aroma component (A) are filled and the internal pressure is at atmospheric pressure or higher. It also relates to the storage container 10.

The present invention also relates to an aroma component carrier 11 characterized in that an aroma component is supported for use in the method for supplying an aroma component according to (B-1).

The present invention also relates to an aroma component container 12 that is filled with an aroma component and has an opening / closing portion 12a for use in the method for supplying an aroma component according to (B-2).

The present invention includes a gas supply pipe 40 for supplying a carrier gas, a liquid supply pipe 50 for supplying a liquid containing an aroma component, and the carrier gas for use in the method for supplying an aroma component according to (C). The present invention also relates to a gas-liquid mixing mechanism 20 having a nozzle 30 for ejecting the liquid in a mixed state.

The method for supplying the aroma component of the flavored food of the present invention can impart a unique flavor different from that when a known flavor is used to the flavored object, and gives a new added value to the flavored product. Manufacture of foods such as ice creams, confectionery, creamy or mousse products, desserts; manufacture of daily necessities such as cosmetics, soaps, detergents, fragrances, baths, textiles, papers; Manufacture of industrial products such as pharmaceuticals, resins, antibacterial / disinfectants, pesticides / repellents; widely used in the manufacture of liquid fragrances and powder fragrances for use in their production.

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

Claims

A method for supplying an aroma component, which is characterized in that the aroma component is introduced into an object to be flavored by a carrier gas by bubbling.
The method for supplying an aroma component according to claim 1, wherein the carrier gas containing the aroma component is supplied from a gas storage container filled with the solution in which the aroma component is dissolved and the carrier gas and the internal pressure is at atmospheric pressure or higher.
A claim that an aroma component-imparting means is provided in the middle of a carrier gas supply path for supplying the carrier gas, and the carrier gas is passed through the aroma component-imparting means to generate a carrier gas containing the aroma component. The method for supplying an aroma component according to 1.
The method for supplying an aroma component according to claim 3, wherein the aroma component imparting means has an aroma component carrier on which the aroma component is supported.
The claim that the aroma component imparting means is an aroma component container having an opening / closing portion, and the carrier gas containing the aroma component is generated by passing the carrier gas through the aroma component container with the opening / closing portion open. 3. The method for supplying an aroma component according to 3.
The carrier gas supply path is provided with a bypass flow path that passes through the aroma component imparting means and a main flow path that does not pass through the aroma component imparting means, and a part of the carrier gas passes through the bypass flow path. The method for supplying an aroma component according to any one of claims 3 to 5.
A gas supply pipe for supplying the carrier gas, a liquid supply pipe for supplying the liquid containing the aroma component, and a nozzle for ejecting the carrier gas and the liquid in a mixed state. The method for supplying an aroma component according to claim 1, wherein the aroma component is supplied through the gas-liquid mixing mechanism.
The method for supplying an aroma component according to claim 7, wherein the carrier gas supplied from the gas supply pipe and the liquid supplied from the liquid supply pipe are mixed inside the nozzle.
The gas supply pipe has a bypass pipe, the outlet of the bypass pipe is connected to the liquid supply pipe, and the carrier gas flows into the inside of the liquid supply pipe from the outlet. The method for supplying an aroma component according to claim 7 or 8.
The gas supply pipe connected to the nozzle is surrounded by the liquid supply pipe, and the liquid flows into the inside of the gas supply pipe through pores provided on the side surface of the gas supply pipe. The method for supplying an aroma component according to claim 7.
The method for supplying an aroma component according to claim 7, wherein carrier gas is supplied from the gas supply pipe to the liquid supply pipe connected to the nozzle.
The claim according to any one of claims 1 to 11, wherein the aroma component is introduced into the flavoring object by bubbling at 0.1 μg / (kg · s) or more and 100 g / (kg · s) or less. How to supply aroma components.
A gas storage container, which is filled with a solution in which an aroma component is dissolved and a carrier gas, and has an internal pressure of atmospheric pressure or higher, for use in the method for supplying an aroma component according to claim 2.
An aroma component carrier characterized in that an aroma component is supported for use in the method for supplying an aroma component according to claim 4.
An aroma component container that is filled with an aroma component and has an opening / closing portion for use in the method for supplying an aroma component according to claim 5.
A gas supply pipe for supplying a carrier gas, a liquid supply pipe for supplying a liquid containing an aroma component, and a liquid supply pipe for use in the method for supplying an aroma component according to any one of claims 7 to 11. A gas-liquid mixing mechanism comprising, a nozzle for ejecting the carrier gas and the liquid in a mixed state.