JPH02131562A - Cigarette taste improver - Google Patents

Abstract

PURPOSE:To provide the title improver preventing offensive odor produced when stored for a long period through always keeping the pH of tobacco leaves near neutral, thus ensuring the taste and aroma of cigarettes not to be impaired, comprising, as essential component(s), creatinine and/or glycocyamidine. CONSTITUTION:The objective improver comprising creatinine of formula I and/or glycocyamidine of formula II. The amount of this improver to be added to tobacco leaves is 0.001-1000 (pref. 0.01-100)ppm. Addition of this improver will lighten the aroma and taste of cigarettes, increasing its sweetness and voluminous smoke feel. Furthermore, this improver has such characteristics as to selectively neutralize and adsorb harmful lower fatty acids as well as the smell of formic acid, acetic acid, etc., and decrease the ability to neutralize and adsorb high-molecular weight acids effective for the aroma and taste.

Description

Detailed Description of the Invention (Industrial Field of Application) This invention relates to a taste improver for Tahako, and its purpose is to maintain the pH of Tahako leaves, which are the raw material for Tahako, at a ρ11 state close to neutrality for a long period of time. It prevents and deodorizes the unpleasant odor of tahiko that occurs during storage as well as the unpleasant odor of low-grade cigarettes and sheet cigarettes.It also does not change the taste and flavor of tahaka, and is extremely safe for the human body. To provide an agent for improving the taste of Tahako that does not deteriorate over time.

In this specification, the term "tobacco taste improving shavings" refers to an auxiliary agent that improves the taste of cigarettes, cigars, pipe tobacco, and all other tobacco products.

(Prior Art) Tobacco leaves, which are the raw material for Tahako derivatives, are natural products, so the PLL value of the leaves may vary depending on the variety, cultivation area, year of harvest, etc.

Furthermore, due to long-term storage after harvesting or long-term storage after processing tobacco into a flavor improver, it may adsorb carbon dioxide and moisture in the air, and the pH value may change due to changes in the components concentrated in tobacco over time. Lower fatty acids with an unpleasant odor may be generated.

Low-grade tobacco leaves and sheet tobacco may have unpleasant odors themselves, even if they do not change over time.

If the pH value of the Tahako composition is lowered, the original flavor and taste of tobacco will be reduced when smoking cigarettes.

Low-grade tobacco and cigarette smoke have an unpleasant odor based on lower organic acids.

In filter cigarettes, acetylcellulose and other synthetic fibers are used as filter materials, and triacetin, which acts mainly as a binder, is used for these fibers; Depending on the conditions, the acetyl group of acetyl cellulose, which is a filter component, will hydrolyze, releasing acetic acid along with moisture, etc., and this acetic acid will emit an unpleasant odor from the cigarette filter, and furthermore, it will mainly bind to the cigarette filter. Triacetin, which is impregnated to function as an adhesive, easily hydrolyzes and releases acetyl groups, which become acetic acid, lowering the PL value of the tobacco taste improver and reducing the taste and aroma preferences of tobacco smokers. There were many cases where the In fact, it is even acknowledged that triacetin, more than acetylcellulose, is responsible for the unpleasant odor of acetic acid in old cigarettes, especially in their filters.

(Disadvantage of the conventional technology) This free acetic acid etc. may cause low pH due to flash flash or other causes.
Tahako enjoys the taste and aroma of tobacco, which is a luxury item.

However, this low pn tobacco is due to various causes, including carbon dioxide adsorption during storage, free acetic acid, and the tobacco leaves themselves have a low pH.In order to improve this low pn tobacco, NaOH, When neutralized with NallCO, etc., the original flavor and taste of tobacco are often lost.

Therefore, at present, it is left unaddressed without any countermeasures being taken, as low pll cigarettes often occur in cigarettes that have been stored unused for a relatively long period of time (actually, there are various causes and this is not always the case). Many people find low pll cigarettes unpleasant, equating them with the low freshness of tahiko (although this is not limited to the cause), and as a result, the preference for tahiko, which has a long shelf life, decreases, making it the subject of complaints. He also suffered from buttock injuries.

(Invention Solution Section B) In view of the above-mentioned drawbacks of the conventional technology, this invention has been developed to constantly maintain low ρ■ Tahako in a near-neutral state without degrading the flavor or taste of Tahako, while also ensuring safety for the human body. We aim to provide a Tahako flavor improver that is extremely expensive.

(Means for Solving the Invention) That is, the present invention improves the above-mentioned conventional taste improver by providing an agent for improving the taste of Tahiko which contains taleatinin (formula 1 below) and/or glycocyamidine (formula 2 below) as essential components. The aim is to eliminate all the shortcomings.

CH, (Structure of the Invention) Creatinine (Formula 1) and glyconamidine (2) used in this invention are both types of amino acids, and are usually metabolized by creatine present in animal muscle and meat extracts. Since it is also present in human urine and blood, it is considered to be highly safe for the human body.

In order to obtain such creatinine (Formula 1) or glycocyamidine (2), the production method can be shown using, for example, livestock meat,
Creatinine ( 21)
Alternatively, it can be obtained by obtaining glycocyamidine (Formula 2) and separating it using a fractionation method such as a column.

When creatinine (21) and glycocyamidine (formula 2) are obtained using this method, 0.2
It can be obtained with a yield of 1% to 1%.

Creatinine (Formula 1) is expressed as CaHtNJ and is present at approximately 0.25% in the urine of humans and other mammals. Exists in agriculture,
It is a small, colorless, odorless crystalline substance that turns brown at about 250°C, but its decomposition point is between 280 and 295°C.

In addition, glycocyamidine (formula 2) has a chemical formula of C, +1,
It is a colorless and odorless crystalline substance with columnar crystals and has a melting point of 300°C or more.

Taleatinine (21) or glyconamidine (formula 2) may be used alone, or both may be used in combination, and each alone or in any proportion of the mixture may be used against tobacco leaves. 0. OO1ppm ~
1.000 ppm, preferably o. otppm~100
By adding about ppm (heavy crab), tobacco's p
Improve the smoking taste by bringing i-1 closer to neutrality.

Furthermore, creatinine (21) or glyconoamidine (2) alone or in a mixture may be blended with other ingredients, or other ingredients such as fragrance may be added to create a tobacco taste improver. It may be used as an additional component.

As a method for preparing the Tahiko taste improver according to the present invention, for example, a solution of creatinine (Formula 1) or glycocyamidine (2) alone or as a mixture dissolved in water or an alcohol-based solvent is dissolved in a dew-like liquid. There are two methods: spraying it as a powder, and directly sprinkling it on shredded tobacco leaves as a powder to disperse and mix it.

Furthermore, when preparing a low-tar, low-nicotine sheet tobacco by collecting and rolling the backbones of Tahini leaves, it is possible to adopt a method in which they are mixed and added at the time of rolling.

The amount of these additions varies depending on the quality and amount of tobacco leaves and shitotahako, but o. oo1pplI1
~1. 000 ppm, preferably O. Olppm
-100ppm+ sufficiently improves the smoking taste.

When neutralized with tareatinine, etc., the aroma and taste become lighter, the flavor increases, and the sense of smoke increases.

Moreover, creatinine (Formula 1) has a deodorizing effect only on lower organic acids, and does not have a deodorizing or masking effect on other flavor components of takoyaki such as esters, ketones, and aldehydes, so it does not impair the original flavor of takoyaki. There is no.

In other words, even lower organic acids become less effective as the molecular weight increases (C1) formic acid, (C2) acetic acid, (C3) propionic acid, (C4) acetic acid, (C,) valeric acid. It has the property of selectively neutralizing and adsorbing lower fatty acids that are harmful to aroma and taste, and reducing its ability to neutralize and adsorb high molecular weight acids that are effective for aroma and taste.

Furthermore, as a result, creatinine (
Formula 1), containing glyconamidine (2)? As for Tahako Composition 100, o. o1ppm to l00f)l
It would be good if it became a lln important place.

(Effects of the Invention) As detailed above, the Tahako flavor improving agent according to the present invention is a Tahako flavor improving agent containing creatinine (Formula 1) and/or gnoconamidine (Formula 2) as essential components. Because of this, Kuhako's smoking taste improver P11 can always be kept near neutrality, and it only neutralizes flavor inhibitors such as formic acid and acetic acid, making it non-volatile and thus harming the original smoking taste of tobacco. Tahako's smoking taste improver pll
Even if the value is low for any reason, it maintains a value close to neutrality, so it has the effect of increasing the smoke of Tahako's smoking taste improver and improving the flavor and taste.

Since these substances are colorless and odorless, and are essentially metabolites in the human body, they are extremely safe and have the effect of causing very few product safety problems.

Creatinine (Formula 1) and glycocyamidine (Formula 2) neutralize lower organic acids.

Examples will be described below in order to make the effects of this invention even clearer.

(Example 1) Add 10 cc to 0.1 acetic acid (manufactured by Kanto Kagaku Co., Ltd.) solution.
Transfer water and taleatinin (to eight 50cc beakers).
■Manufactured by Kanto Kagaku Co., Ltd.) 0.1 gate, 0.2M, 0.3M,
0.4M, 0. Each of the button solutions was mixed in a 1Occ beaker and the pH of each acetic acid solution was checked.

Each concentration of creatinine was tested three times and the average value was determined.

The results are shown in Table 1.

Table 1 (Example 2) Thirteen months have passed since the manufacturing date, and 0.0. OlρpIII(A), O
．． lpplIl(B) 1.0ppm(C), Loop
ρm (D) and 1000 ppm (E) of talleatinine were added, 20 test subjects actually smoked lit cigarettes, and the following items were compared with Peace (Tahako), which does not contain creatinine.

Item 1) Compared to the additive-free product, the aroma and taste were lighter and the umami was increased.

2) Compared to additive-free products, unpleasant odor is eliminated and umami is felt.

3) Compared to additive-free products, it has the original tobacco aroma and taste.

4) Compared to the addition of x, there is no sour odor or taste, but the taste has changed slightly.

5) There is no difference compared to no additive.

The results are summarized in Table 2.

As is clear from the following results, the taste improver according to the present invention has excellent effects.

(Margin below)

Claims (1)

[Claims] (1) A tobacco flavor improver comprising creatinine (formula 1 below) and/or glycocyamidine (formula 2 below) as essential components. ▲There are mathematical formulas, chemical formulas, tables, etc.▼(1) ▲There are mathematical formulas, chemical formulas, tables, etc.▼(2)