JPH05201480A - Aromatic extracted food packaging - Google Patents

Abstract

PURPOSE:To provide a package and a method for preservation of extracted aromatic food wherein fragrance components can be maintained over a long time after unpacking and sufficient fragrance components can be discharged into the extracted food even in individual packages like tea bags. CONSTITUTION:Activated carbon with a specific surface of 1000m<2>/g or more is mixed by 5 to 20wt.% into extracted aromatic food such as coffee, fermented tea, semi-fermented tea, toasted tea, barley tea, jasmine tea or the like to be preserved in a package container with gas barrier ability.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to foods that use extract liquids such as coffee, tea and other aromatic beverages and bonito dashi packs, and foods in which the scent component of the extract liquid is important (hereinafter referred to as aromatic (Referred to as the food to be extracted) for a long-term storage of the scent component.

[0002]

2. Description of the Related Art Coffee, black tea, Japanese tea, barley tea, shaving bonito, etc. are rapidly oxidized by oxygen in the air with the lapse of time after production, and the flavor is reduced due to volatilization of aromatic components. Is known to do. In order to prevent oxidative deterioration and volatilization of aromatic components, these aromatic extracted foods are generally canned or bottled, or packed with an inert gas such as nitrogen in a packaging material having a gas barrier property such as aluminum pack or EVAL, It has been saved.

As a method for preventing oxidation, an oxygen absorbent is enclosed in a package, and a carbon dioxide absorbent is also used in order to absorb carbon dioxide emitted by coffee powder. It is also proposed. However, no particular attention has been paid to the method of storing the scent component, except that the scent component is wrapped in a gas barrier packaging material to prevent the scent component from volatilizing.

[0004]

When the aromatic food to be extracted is packaged in a gas barrier packaging material, the scent component is certainly retained when the package is opened, but the fragrance component is retained when the lid is opened. Since the scent component volatilizes rapidly, even if it is resealed, the flavor will be considerably deteriorated the next time it is used. In addition, even when the tea bag is individually packaged for one dose, the scent component that has been volatilized in the package body is volatilized when it is opened, and the scent component is contained in the extracted food. It had the drawback that it did not melt well and the flavor was apt to become unsatisfactory.

The present invention retains the scent component for a long period of time even after the seal is cut off, and can release a sufficient scent component into the extracted food even in the individual packaging such as tea bags. The present invention provides a package for a food to be extracted and a storage method.

The present inventor has made diligent studies on the long-term retention method of the scent component of the aromatic food to be extracted and the release of the scent component from the tea bag into the extracted food. The present invention has been completed by finding that the scent component is adsorbed on the activated carbon by being stored in a gas barrier packaging container and the scent component is released into the extracted food during extraction.

[0007]

The present invention is an aromatic extractable food package, characterized in that an aromatic extractable food is enclosed in a gas barrier packaging container together with activated carbon. A method for preserving an aroma-extracted food, which comprises storing the food-extracted food in a gas barrier packaging container together with activated carbon.

[0008]

[Function] The aromatic food to be extracted according to the present invention includes coffee, fermented tea, semi-fermented tea, roasted tea, barley tea, jasmine tea, tea leaves and the like for preparing a palatable beverage having an aroma (aroma), and the like. It is a general term for foods such as shavings for obtaining soup stock, which is a food for using an extract extracted with hot water or hot water as food, and in which the scent component of the extract is important.

The activated carbon used in the present invention may be in any shape such as lumped activated carbon or fibrous activated carbon as long as it can adsorb the scent component of food, but the activated carbon fine powder may be dropped into the extract or mixed. Fibrous activated carbon is preferable from the viewpoint of the adsorption ability of the scent component and the release property of the scent component during extraction.
Although it is not known exactly why the fibrous activated carbon is excellent in the adsorption capacity and release property of the scent component, it is easy to adsorb the highly volatile scent component to the micropores having a small pore size. However, it is presumed that this is because the pore size is generally small and most of them are directly exposed on the fiber surface. In the case of lumped activated carbon, it is preferable that the average diameter is 1 mm or less from the viewpoint of releasing the scent component. The production of activated carbon can be carried out by a method of activating by contacting steam with carbon lumps or carbon fibers at a conventionally known high temperature, but from the viewpoint of safety used for food, a raw material containing no harmful substances such as heavy metals is used. Need to use. Generally, the specific surface area of activated carbon is preferably large, and as a guide, it is 1000 m ² / g or more, and further 2000 m ²
/ G or more, but is not limited thereto.

The amount of activated carbon mixed with the aroma-extracted food varies depending on the amount of the scent component of the target aroma-extracted food, the adsorption capacity of the activated carbon, etc., and cannot be said to be unconditional, but for example, a specific surface area of 2000 m ² In the case of mixing g of fibrous activated carbon with coffee for drip, the standard is about 5 to 20% by weight.

The method of mixing activated carbon with the aroma-extracted food is such that when the teabag shape (hereinafter referred to as a bag or a bag-like shape) is individually packaged, the required amount of the aroma-extracted food is stored in the bag. Activated carbon may be enclosed. In addition, the material of the filter that constitutes the bag (paper, non-woven fabric, etc.) may carry activated carbon, and
The bag may be formed of a filter material containing fibrous activated carbon as a constituent fiber.

On the other hand, when the aromatic food to be extracted is not individually packaged but packaged in a large container, the amount of the aromatic food to be extracted at one time (1 to several people) It is preferable that an amount of activated carbon substantially corresponding to is taken out together with the aromatic food to be extracted, and it is preferable that the aromatic food to be extracted and the activated carbon are mixed almost uniformly. The homogeneity in this case does not need to be strictly uniform, and there is no problem unless the activated carbon is in a locally ubiquitous state. Crushing or molding the shape of activated carbon into particles or flakes of about the same size as the aromatic food to be extracted,
It is preferable for mixing the activated carbon with the aromatic food to be extracted almost uniformly. Further, in the case of fibrous activated carbon, handling is improved by pulverizing it into a length of about 5 mm or less.

The gas barrier container for packaging the aroma-extracted food together with the activated carbon is made of a material that does not permeate or absorb or adsorb oxygen or scent components, and conventionally known ones can be used. For example, cans and bottles,
Examples of the film include a film laminated with aluminum foil or vapor-deposited, and a bag made of a barrier EVAL laminated film. In these packaging containers, an oxygen absorber, an oxygen dioxide absorbent, nitrogen gas filling, etc. can be used together for preventing the deterioration of the aromatic food to be extracted.

The timing of mixing activated carbon with the aromatic food to be extracted is preferably as early as possible in order not to release the scent component of the aromatic food to be extracted. For example, when packing coffee in cans or bags, roast the coffee beans and then mix with activated carbon to grind the coffee beans before grinding,
If the cans or bags are filled with nitrogen, for example, the aroma components of the roasted coffee can be adsorbed on the activated carbon with almost no escape.

The activated carbon mixed with the aroma-extracted food contains
The scent component or other scent component of the aromatic food to be extracted can be adsorbed in advance. When the same scent component as the aromatic food to be extracted is adsorbed, the flavor of the extracted food is emphasized, and, for example, in the case of coffee, it is possible to obtain coffee with a rich flavor and flavor. In addition, when activated carbon having a different scent adsorbed from the aroma-extracted food is mixed in advance, for example, when the activated carbon having a scent of rose is mixed with black tea to form a tea bag, the scent of rose is rich. Black tea can be prepared. As a method of preliminarily adsorbing the scent component on the activated carbon, for example, a method of heating a material having the scent component together with the activated carbon to volatilize the scent component to be adsorbed on the activated carbon, a method of heating and evaporating purified perfume oil and the like to be adsorbed on the activated carbon, etc. Can be mentioned.

In the aromatic food extractable package of the present invention, since the highly volatile scent component is adsorbed on the activated carbon, the scent component may be volatilized into the atmosphere even when the seal is cut off. Absent. Therefore, even if you use the drip coffee in a large can over multiple times,
There is no problem that the scent component is lost with time and the flavor is deteriorated. When the aroma-extracted food package is temporarily exposed to high temperature during storage, the scent component adsorbed on the activated carbon is temporarily desorbed, but as long as the container is sealed, the scent component remains in the atmosphere. If these foods are stored in a cool and dark place, which is a normal storage condition, the scent components are again adsorbed by the activated carbon and the scent components do not diffuse into the atmosphere when opened.

When the fragrance component is adsorbed by the activated carbon when the package of the aromatic food to be extracted according to the present invention is opened to prepare the extracted food, it hardly diffuses into the atmosphere before extraction. When extracted with boiling water at 60 ° C or higher, preferably 80 ° C or higher, the scent component adsorbed on the activated carbon is desorbed by being exposed to the high temperature of the boiling water, but since the activated carbon is in contact with the boiling water, the scent component is mainly It is released in boiling water, that is, in the extract. Therefore, an extracted food (extract) having a richer flavor can be obtained as compared with the case where activated carbon is not added. In addition, the aromatic food-extracted food package of the present invention can obtain an aroma-rich extract food when extracted with hot water at a high temperature, but it is aroma in water extraction in which barley tea or the like is extracted for a long time in a refrigerator. Desorption of the components from the activated carbon is small and a sufficient effect cannot be obtained.

[0018]

The present invention will be described in more detail with reference to the following examples. Reference Example (Preparation of Fibrous Activated Carbon) Fibrous activated carbon was prepared by the method described in Japanese Patent Publication No. 48-11284. That is, the thermoplastic novolac-based phenol resin fiber obtained by spinning was infusibilized in a formalin hydrochloride solution, and then heated in an inert atmosphere to be carbonized. This carbon fiber was further inactivated in high temperature steam at 950 ° C. for 30 minutes. The fiber diameter of the obtained fibrous activated carbon was 13 μm, the specific surface area was about 2000 m ² / g, and the pore radius was 16 Å. This fibrous activated carbon was crushed by a ball mill so that the average length was about 1 mm (hereinafter, the crushed one is called a milled).

Example 1 and Comparative Example 1 Coffee beans were roasted, cooled to room temperature and ground. The ground coffee beans to which 10% by weight of the milled product of Reference Example was added (Example) and those not added (Comparative Example) were sealed in a metal sealed container together with an oxygen absorbent. After storage at 20 ° C for 180 days, coffee was prepared by a drip method using a paper filter according to a conventional method. When the aroma and flavor of the coffee were evaluated by a panel of three people, it was difficult to attach the coffee of the example to that made from ground coffee, and the coffee of the comparative example had a slightly insufficient aroma.

At the temperature of 20 ° C. with the lid of the container open,
After leaving for 10 days, coffee was similarly prepared and evaluated. As a result, the flavor of the example was slightly lowered, but the aroma was hardly changed. On the other hand, the comparative example had almost no fragrance and the flavor was significantly reduced.

As described above, according to the method of the present invention, even when the coffee in a large container is divided and used many times, when the lid is opened, the scent component does not evaporate and the extracted food has a high scent until the end. Can be obtained.

Example 2, Comparative Example 2 Jasmine oil was heated and volatilized and adsorbed on the milled example of Reference Example. This milled was added to a commercially available jasmine tea in an amount of 10% by weight and mixed uniformly. When the jasmine tea mixed with this milled was boiled in hot water, an extremely rich scented tea was obtained, but the commercially available jasmine tea without mixed milled had a poor flavor. Jasmine tea mixed with this milled tea was sealed in a metal container and stored at a temperature of 20 ° C for 200 days.

Example 3 Coconut shell activated carbon having a specific surface area of 1500 m ² / g (Kuraray Coal manufactured by Kuraray Chemical Co., Ltd.) was pulverized to an average particle size of 0.5 mm. When the crushed coconut shell activated carbon was used in place of the milled example of the reference example and jasmine tea was added in the same manner as in Example 2, the flavor was far richer than that of Comparative Example 2, but was slightly higher than that of Example 2. It was inferior.

[0024]

EFFECTS OF THE INVENTION In the aromatically extracted food package of the present invention, since most of the scent components are adsorbed on the activated carbon, the scent components hardly vaporize even when opened at room temperature. Since the scent component is released only by the extraction, it is possible to obtain an aroma-rich extracted food. Since the activated carbon retains the scent component for a long time even after opening, it is possible to obtain an aroma-rich extracted food over a long period of time. You can enjoy the same scent just after opening the bag until the last one.

Further, by adsorbing the scent component on the activated carbon in advance, the scent component of the extracted food can be strengthened, and when a scent component different from that of the extracted food is adsorbed, it is more effective. It is possible to provide a variety of extracted foods.

Claims (2)

[Claims] 1. A packaged food for aromatic extraction, wherein the food for aromatic extraction is enclosed together with activated carbon in a gas barrier packaging container. 2. A method for preserving an aromatic food to be extracted,
A method for preserving an aromatic substance to be extracted, characterized by storing the aromatic substance to be extracted in a gas barrier packaging container together with activated carbon.