JPS606195B2 - Method for improving tobacco aroma and taste - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for improving the aroma and taste of tobacco by adding a processed product of citrus peel to tobacco or tobacco manufacturing materials.

Conventionally, as a technology for utilizing citrus fruits in the tobacco field, an example of molding crude pectin extracted with hydrochloric acid using Hashimon albedo into cigar tobacco outer paper (Trumpet 1) (U.S. Patent No. 4)
129134), and there is an example of using pectin isolated and purified from citrus fruits as a binder for sheet cigarettes (US Pat. No. 4,142,535).

These patents have in common that they utilize the pectic substances present in citrus fruits. This is an attempt to improve the aroma and taste of cigarettes.There are many components of bitter substances that generally exist in citrus fruits, but among them, naringin, which is a glycoside of flavonoid compounds, and limonoid Limoniso, deoxylimonin, deacetylimonin, norimin, limonexiic acid, etc. are known, and naringisotrimonin is a typical bitter component. It is said that.

Among citrus fruits, naringin is particularly abundant in the peel of summer mandarin oranges, containing about 0.3% in the flabedo, about 1% in the albedo, and about 1% in the endocarp, compared to the pulp and juice. It has a fairly high content. Naringin is hydrolyzed into rhamnose and prunin by the action of the enzyme Q-humnosidase.
It is also known that the prunin produced has a bitter taste comparable to that of naringin, and that it is hydrolyzed into glucose and naringenin by the action of enzyme B-glucosidase, and that ``naringenin does not have a bitter taste.'' (J. FoodS)
science Vol. 44, p. 1358, 1979, and "Fruit Juice Association Bulletin" No. 267, p. 11, 1980)
. Hesveridin, a compound very similar to naringin, is also present in large amounts in citrus fruits, and in the case of Satsuma mandarin oranges, it accounts for about 2% in flavedo, about 2.5% in albedo, and about 0% in endocarp. It contains .2%, which is considerably higher than fruit juice, but it has less bitterness.It has the property of being hydrolyzed into hesberitin and sugar by the action of mooglucosidase. In the case of oranges, limonin is mainly present in the seeds, albedo, and endocarp, and there are 20 to 3 textures in the fruit juice, which causes the bitterness of the juice. Fruits normally do not contain limonin, and it is said that its precursor, limononic acid A-ring lactone, which does not have a bitter taste, gradually changes to limonin in the juice after extracting the juice from the fruit (``juice association sphere''). No. 260 6 pages, 1980, and N
o. 28, 49 pages, 1981). Although limonin is a substance soluble in organic solvents, it is quite difficult to remove limonin by extracting fruit juice with a non-aqueous organic solvent, and the bitterness of fruit juice cannot be completely eliminated. Among the components contained in the peel of citrus fruits, substances that have a negative effect on the aroma and taste of cigarettes include naringin, hesberidin, and limonin, which cause bitterness, roughness, and unpleasant taste, as well as naringin, hesberidin, and limonin, which cause bitterness, graininess, decomposition odor, harshness, entanglement, and even asparagine. , protein deodorization by basic amino acids and proteins such as glutamine, arginine, ornithine, and lysine, and has a bitter and unpleasant taste.

When dried citrus peel is added to tobacco, it produces a strong bitterness, bitterness, and a bitter taste that does not blend well with tobacco. Bitterness and unpleasantness will remain in the aftertaste. However, the albedo of the pericarp has a relatively good affinity with tobacco and dilutes the flavor of tobacco, but on the other hand, it has the effect of suppressing the texture and astringency of inferior leaf tobacco, and the flaved and yeast capsules are produced under acidic conditions. By heating it under alkaline conditions and then reheating it under alkaline conditions, the bitterness, bitterness, bitterness, and harshness are reduced, resulting in a flavor that imparts softness and fullness. In addition, naringenin and hesberitin, which are hydrolysates of naringin and hesveridin, both have an astringent taste.
It has a rough flavor and reduces the tobacco-like flavor, but when heated under slightly alkaline conditions, the astringency and roughness are reduced and the bitterness and astringency of inferior leaf tobacco are reduced.
It has the effect of reducing discomfort. As mentioned above, based on the knowledge of bitter substances present in the peel of citrus fruits and their effects on flavor quality, we predicted that ``appropriate processing of the peel would be effective, and as a result of further detailed research, we found that The action of enzyme 3-glucosidase on the bonito produces a flavor with a slight reduction in bitterness, the action of protease reduces the proteolytic odor and gives rise to bulges in the bonito, and the action of cellulase does not reduce the odor of proteolytic decomposition. It was found that the entanglement was reduced and the taste became softer, and by adding acidic or neutral amino acids and sugar to these enzyme-treated products and heating them under acidic conditions, the bitterness and unpleasant taste were further reduced. It was found that when polyhydric alcohol is present during heating, the dark bitter taste does not develop.

When a heated material is extracted with a non-aqueous organic solvent, bitterness, astringency, roughness, and roughness are reduced in the aqueous layer of the extraction residue, and when an alkali is added to the extraction residue and reheated, bitterness, astringency, grittiness, and grittiness are reduced.
It was found that the bitterness and bitterness were significantly reduced, resulting in a flavor with a sense of dustiness, fullness, and softness. In addition, if you use a homogenizer after such processing, it will not become a viscous paste-like product, but it can also be formed into shapes, granules, and sheets, and the molded product can be used as a cigarette or a material for tobacco manufacturing. The present invention was completed based on the discovery that by adding it to tobacco dough, it has the effect of significantly reducing the stickiness, tanginess, bitterness, astringency, roughness, etc. of tobacco dough, and modifying it into soft smoke with a sweet taste. reached. That is, the present invention involves adding a mixed enzyme consisting of 8-glucosidase, protease, and cellulase to the peel of citrus fruits to carry out an enzymatic reaction, and then adding sugar to acidic or neutral amino acids, inorganic or organic acids, polyhydric acids, etc. to the enzyme reaction product. Alcohol is added to each and heated, neutralized, extracted with a non-aqueous organic solvent, separated into a non-aqueous organic solvent layer and an aqueous layer, and substances present in citrus fruits are removed by removing substances soluble in the non-aqueous organic solvent. After decomposing or removing bitter substances or substances that have an adverse effect on tobacco flavor, a paste is obtained by adding an alkali to the aqueous layer, heating it to pHIO or higher, and stirring it with a homogenizer. Another method is to add a molded product of the paste to tobacco or tobacco manufacturing materials to improve the aroma and taste.

To explain the present invention in more detail, the peels that can be used include sweet oranges and mandarin oranges.

Tangor. In addition to citrus fruits such as tanzero, grapefruit, and lemon, you can also use the peels of citrus fruits such as natsumikan, hassaku, lime, sour orange, bergamot, and citron. It is also possible to select and use one type or two or more types separately for the epidermis of the sac. It is preferable to dry the fruit skin at 60 to 100°C and use a crusher to roughly crush it into particles with a particle size of 0.1 to 3. After squeezing the juice, adding lime to the camellia juice residue and squeezing it to find molasses, dry the residue at 90 to 110 oo and crush it in the same manner as above to use the so-called juice residue dried pericarp powder. You can also do it. Also, fruit peels or juice residue produced from various juice manufacturing factories, such as grapes, apples, pineapples,
Banana, persimmon peel, etc. may be dried and crushed in the same manner as described above and used in an amount of 10% or less of the weight of the citrus peel. In order to prepare the paste of the present invention or a molded product of the paste using these pericarp powders, first, a mixed enzyme of equal weight of powdered enzymes 8-glucosidase, protease, and cellulase or 2 : Mixed enzymes blended at a weight ratio of 1:2 are dissolved in water to give an amount of 0.01 to 0.1 of the weight of the pericarp.
It is added to increase the moisture content of the peel to 40-80% by weight.
Adjust to 35~50oo while maintaining this moisture value.
The enzyme reaction is carried out by standing still in a thermostatic oven for 8 to 2 hours to obtain an enzyme reaction product. Next, acidic amino acids such as aspartic acid and glutamic acid or proline,
One or more amino acids selected from neutral amino acids such as 8-alanine, phenylalanine, y-amino acid, leucine, isoleucine, valine, tyrosine, etc., in an amount of 0.1% or less of the weight of the pericarp, gelcose, fructose,
One or more sugars selected from lees such as xylose, rhamnose, ribose, maltose, and sucrose or liquid sugar in which these sugars are dissolved are mixed with 1 to 10% of the weight of the pericarp, hydrochloric acid, sulfuric acid, and phosphorus. One or more acids selected from inorganic acids such as acids or organic acids such as citric acid, malic acid, tartaric acid, and lactic acid, based on the weight of the pericarp,
%, glycerin, propylene glycol, diethyl non-glycol, triethylene glycol, and other polyhydric alcohols in an amount of 1 to 10% of the weight of the pericarp, and then water. Add as needed to dissolve the flies and heat at a temperature of 90 to 100 qo.
Maillard reaction is carried out by heating for 0 to 60 minutes.

After cooling, neutralize by adding an alkaline aqueous solution such as potassium hydroxide, sodium hydroxide, sodium carbonate, or ammonia, and add one or two non-aqueous organic solvents such as n-hexane, diethyl ether, chloroform, benzene, etc.
A mixture of more than 100% of the above species is added, shaken and extracted, separated into a non-aqueous organic solvent layer and an aqueous layer, and the aqueous layer excluding the non-aqueous organic solvent layer is further added with the aqueous alkali solution to bring the pH to above 90-90. Reheat at a temperature of 100q0 for 30-60 minutes,
Mix it with a homogenizer while it's still hot to make a paste.

It is desirable that the solid content concentration of the paste is 5 to 20% and adjusted with water to facilitate the next operation. The aroma and taste improvement method of the present invention utilizes a paste obtained by subjecting citrus fruits to the above-mentioned processing treatments, and is used as a raw material for cigarette manufacturing such as leaf tobacco, sheet tobacco, and cigarette manufacturing materials such as glue and filter. , By adding 0.1 to 1% by weight of a paste-like substance in terms of solid content to the wrapping paper, the greenness, freshness, dullness, and astringency of tobacco dough can be improved.
It can be expected to have the effect of improving the aroma and flavor by suppressing bitterness, harshness, entanglement, and unpleasantness, and imparting soft fluffiness and umami.

In addition, when a paste-like material is formed into a sheet or granular shape using a molding machine and added to cigarettes or tobacco manufacturing materials, the greenness, freshness, doughiness, astringency, bitterness, and bitterness of the tobacco dough may be reduced. It is possible to improve the aroma and flavor by suppressing entanglement and unpleasantness, and imparting a soft, full-bodied smoke feeling and umami. When forming the paste into a sheet, the paste is thinly spread on an iron plate while it is hot, peeled off from the iron plate after drying, and cut into a sheet using a cutting machine.
65-1. It is desirable to use it by adding 1 to 1% by weight, calculated as solid content, to the shredded tobacco after cutting the material into pieces.

Furthermore, when forming into granules, for example, coat powdered sugar with a paste using a granulator and dry.
The grains with a size of ~1 side were collected, or the paste was put into an extruder machine, extruded through a nozzle with a diameter of 1 skin, and dried with hot air, or extruded into a hydrophilic organic solvent to remove water beforehand. Afterwards, it is dried with hot air and coarsely crushed using a crusher to collect jaw grains having a grain size of 0.2 to 1 rib.
The jaw particles obtained in this way can be mixed with filter material during the manufacture of cigarette filters and added to the middle of a dual filter or triple filter to prepare various filters, and the amount added is 5 to 5 per cigarette. 9 out of 100 can give you a pleasant flavor. When the paste of the present invention or a molded product of the paste is added to tobacco or tobacco manufacturing materials, the water-soluble first flavor, which is a tobacco flavor, a burley flavor, a backbone flavor, etc. A paste-like material may be blended with a flavoring material for sheet tamako, a flavoring material for puffed tobacco, or a powdered flavoring material may be blended into a paste-like material and then molded.

Even when used dry, it can be expected to improve the aroma and taste of tobacco. Example 1 The exocarp of a Hassaku mandarin orange was sliced and divided into outer flabedo and inner albedo, and the sac membrane was washed with water to remove the juice sac, and each part of the flabedo, albedo, and sac membrane was heated at a temperature After drying at 8,000 for 2 hours, the dried pericarp is ground to a particle size of 3 mm or less using a pulverizer to prepare each dried pericarp powder.

Each dried pericarp powder contains 100 pieces of glucosidase powder (Boehringer).

Mannheim Yamanouchi K. (manufactured by K.K.), protease powder (manufactured by Kaken Kagaku K.K.), cellulase powder (manufactured by Myobake Seika K.K.),
0.1 ml of an equal weight mixed enzyme (trade name: Meiselase CMB) was dissolved in 40 ml of water and added to each, and while maintaining this moisture, the enzyme reaction was carried out for 12 hours by standing in a thermostatic oven at 45 qo. After, glucose 4 evenings, 8-alanine 0
．． On April 1st, 0.06ml of glutamic acid, 3ml of phosphoric acid, 5ml of glycerin, and 1,000ml of water were added, and the mixture was heated to 90-100q0 to conduct Maillard reaction for 30 minutes. After cooling 40
% aqueous sodium hydroxide solution to neutralize, add 100% n-hexane and shake vigorously to separate into an n-hexane layer and an aqueous layer, and discard the n-hexane layer. The water layer is 28
% ammonia aqueous solution to make it alkaline to PHIO or higher, reheat at a temperature of 90 to 100 oo for 30 minutes, and mix with a homogenizer while hot to prepare a paste. Spread each paste on an iron plate and
After drying the 6 powders in a 0.00 hot air dryer, they were peeled off to prepare a sheet-like molded product, and cut into 0.8 willow pieces using a cutting machine to obtain flabedo, albedo, and cyst membrane. An engraved part of the processed sheet is obtained.

This sheet engraved item is "highlight" (manufactured by Japan Monopoly Corporation)
The product of the present invention, which was rolled up with 10% by weight of dry-cold-cut products for use, and the control product, which was rolled up with sheet-cut products without any combination, were examined by two inspectors.
The aroma and taste were compared through a sensory test conducted by an expert panel consisting of 0 people. The results show that the flavor of the product of the present invention is less raw, harsh, astringent, bitter, and rough compared to the control product, resulting in a richer and fuller flavor with a sweeter taste. As shown in the table, it was determined that the product of the present invention was significantly improved in terms of smell, taste, and habit.

In addition, in the aromatic taste of the product of the present invention, it was observed that the mandarin-like odor was no longer expressed and the bitterness was reduced.
When comparing each part of flabedo, albedo, and cystic membrane, albedo gives the most impression of dust amount. Bulge was the most common, followed by flavedo and cyst, and all of them had good compatibility with tobacco fabric. The mark indicates significance at 1%, and the mark * indicates significance at 5% risk.

(The same applies to the following examples).

Example 2 Lime was added to the residual liquid squeezed by an in-line juicer at a juice manufacturing factory and squeezed to obtain molasses, and 105q.
Dry unshiu mandarin peels that had been heat-dried at a temperature of Add 0.01 g of mixed enzyme mixed in a weight ratio of 2:1:2 by dissolving 50 g of water, and while maintaining the moisture, leave the mixture in a thermostat at 35°C to incubate the enzyme for 2 hours. Carry out the reaction.

After reaction, sucrose 10 minutes, y-aminobutyric acid 0.01
Add 0.05 tsp of proline, 0.029 tsp of valine, 4 ts of citric acid, 8 ts of glycerin, and 600 ts of water to 90-10
Heat for 20 minutes at a temperature of 0, after cooling, add 28% ammonia aqueous solution to neutralize, add 100% chloroform-benzene-ethyl ether mixture (volume ratio 1:2:2) and shake vigorously. The mixture is separated into a non-aqueous organic solvent layer and an aqueous layer, and the non-aqueous organic solvent layer is discarded. The water layer is further 28%
Add ammonia aqueous solution to make the mixture alkaline to pHIO or above, reheat at a temperature of 90 to 10,000 for 60 minutes, and mix with a homogenizer while hot to prepare a paste. This paste-like material was put into an extruder machine and extruded through a 1-diameter willow nozzle, and while being shaped into a shape, it was introduced into a cylindrical container containing 99.3% by volume ethyl alcohol for dehydration, and then air-dried. The ethyl alcohol was evaporated, and the resulting material was thoroughly dried in an 80 qo dryer. Collect the neck grains of your enemies. Fill the middle part of a triple filter for cigarettes with an acetate filter with 7.5 ribs on both ends and an empty corner on the 5 side in the middle, fill it with 9 of 70 grains prepared by the above method, and use "Mild Seven" (manufactured by Japan Monopoly Corporation). ) The product of the present invention is attached to a rolled product in which the base part of the dry-cold-cut grade 9 and the inferior leaves of yellow type true leaves are roughened. 9 of 70
The aroma and taste of a control product, which was filled with the following ingredients and attached to a similar roll, was compared using the same sensory test method as in Example 1.

The results show that the flavor of the product of the present invention is reduced by reducing the greenness, freshness, sensitivities, astringency, bitterness, and unpleasantness that originate from inferior leaves, and the flavor is brighter and improved. There was no remaining residue, and the quality of the flavor became refreshing, and as shown in Table 2, it was determined that the product of the present invention was significantly improved in odor, taste, and habit.

In particular, the product of the present invention was found to have good smoke cutting quality because it did not develop the lukewarm charcoal taste derived from the activated carbon of the control product. Table 2 Example 3 The unshiu mandarin paste prepared in Example 2 was diluted with water, added to the base sheet of a cigarette paper filter to a solid content of 3% by weight, and air-dried. ,
After re-drying at a temperature of 10,000°C for 5 minutes, the product of the present invention was rolled up into a filter using a filter making machine and cut into 17 ribs, and this filter was attached to a rolled piece of inferior leaves such as yellow lower leaves such as 4th grade. A control product in which a filter prepared by adding the following to the base sheet was attached to a similar roll was compared for aroma and taste using the same sensory test method as in Example 1.

The results show that the flavor of the product of the present invention is reduced in the greenness, freshness, quick-drying odor, bitterness, astringency, roughness, rawness, and bitterness of the stomatium leaves, and becomes the original flavor of the yellow variety. is,
As shown in Table 3, it was determined that the products of the present invention were significantly improved in terms of odor, taste, and habit. Table 3 Example 4 Grapefruit capsule 9 and grape skin 1
The 6-glucosidase powder, protease powder, and cellulase used in Example 1 were blended with Ikarito, dried at a temperature of 80°C for 2 hours, and then ground with a grinder to a particle size of 3 or less. Dissolve 0.01 g of the powdered mixed enzyme in 30 g of water and add to it.
The enzymatic reaction was carried out by keeping it in a constant temperature oven at qo for 8 hours.

To the reaction mixture were added 0.2 hours of xylose, 0.1 hours of rhamnose, 0.02 hours of leucine, 0.01 hours of tyrosine, 0.01 hours of aspartic acid, 0.1 hours of tartaric acid, 5 hours of propylene glycol, and 400 hours of water. Heat at a temperature of 90 to 100°C for 3 minutes, cool, add 5% sodium carbonate aqueous solution to neutralize, add chloroform loo' and shake vigorously. Separate and discard the chloroform layer. The aqueous layer has a pH of 1 with 1% potassium hydroxide aqueous solution.
6 at a temperature of 90 to 100 oo to alkaline above 0
First, prepare a paste by reheating for 0 minutes and using a homogenizer while hot. Next, 1,000 pieces of shoulder tobacco produced from a cigarette manufacturing factory, 100 pieces of sawpipe, 50 pieces of carboxymethyl cellulose sodium salt as a binder, and the paste prepared above were sequentially added and kneaded to obtain a moist product. The granular material is rolled with rolls to form a sheet, dried, cut into 0.65 ribs with a cutting machine, and rolled up to obtain the sheet cigarette roll of the present invention.

As a control product, shoulder tobacco 1000 yen and pulp 100 yen,
Carboxymethyl cellulose sodium salt 50 times, the above-mentioned grape fruit capsule membrane 9 anchors and grape pericarp 1 anchor 50 times dry and crushed product, xylose 0.2 times,
Rhamnose 0.1 evening, leucine 0.02 evening - tyrosine 0
．． 0.01 min, aspartic acid 0.01 ml, tartaric acid 0.1 ml, propylene glycol 5 ml, and water 400 ml.
The obtained wet powder is subjected to the same operation as described above to obtain a control sheet cigarette.

Further, 100 g of scrap tobacco, 100 g of saw pulp, 50 g of carboxymethyl cellulose sodium salt, 5 M of propylene glycol, and 400 g of water were added and the same operation as above was carried out to prepare a sheet cigarette roll as a reference product. The aroma and sourness of the product of the present invention, the control product, and the reference product were compared using the same sensory test method as in Example 1-1.

The results were as follows: ``The product of the present invention has a mandarin-like odor caused by grapefruit, a proteolytic odor, a charcoal decomposition odor, a bitter taste, a bitter taste, and a raw taste, which is less than that of the control product, and carboxymethyl cellulose. The bitterness and harshness caused by sodium salts are less than the reference product, and the bitterness and harshness caused by the pulp are also lower than the reference product, making the smoke softer and fuller, and the flavor brighter and improved, making it easier to use as a sheet cigarette. It was observed that the stickiness remaining in the mouth was reduced and the flavor became more intense.As shown in Table 4, it was determined that the product of the present invention was significantly improved in terms of smell, taste, and habit.

It was also found that the control product had a lighter tobacco-like flavor and was more bitter and unpleasant than the reference product. Table 4

Claims (1)

[Claims] 1. A mixed enzyme consisting of β-glucosidase, protease, and cellulase is added to the peel of a citrus fruit to perform an enzymatic reaction, and then sugar, amino acids, acids, and polyhydric alcohols are respectively added to the enzyme reaction product and heated to neutralize it. Then, extract with a non-aqueous organic solvent and separate into a non-aqueous organic solvent layer and an aqueous layer, add an alkali to the aqueous layer to adjust the pH to 10 or more, and then heat and stir to obtain a paste-like product and/or A method for improving the aroma and taste of tobacco, which comprises adding a molded product of the paste to tobacco or tobacco manufacturing materials.