JPS5941398B2 - Stabilized powder flavor and tobacco products containing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to volatile flavor stabilized powder flavors and tobacco products containing the same.

Volatile flavorings are widely used in the fields of food and tobacco to improve palatability, but they easily volatilize, so there are many problems in the process of adding volatile flavorings, and in the process of forming and drying raw materials or products to which volatile flavorings are added. Fragrance ingredients are lost due to
In addition to economic losses, the transfer of fragrance to other products cannot be ignored.

What is traditionally known as a stabilized fragrance,
- A mixture of fragrance and powder (excipient), - A fragrance adsorbed inside the powder, - An oil-in-water emulsion made of an oil-based fragrance with a water-soluble polymer, and then spray-dried. ■Fragrances (microcapsules of aroma ingredients); ■Locking of fragrances (fragrance ingredients) with sugars (Lo
There are some that have ckinφ.

Products obtained by these conventional methods have often been insufficient in capturing and retaining aroma components, or have been subject to limitations in use due to the properties of the stabilizers used.

The powdered fragrance of the present invention has a fragrance component that is difficult to volatilize at room temperature, and even when used in cigarettes, it is stably retained during the cigarette manufacturing process and in processed tobacco raw materials and products, and when smoking. Flavor components are released and give flavor to the tobacco.

Moreover, the burning material itself, which is made of heat-coagulable polysaccharide mainly composed of β-1,3-glycosidic bonds and is used as a stabilizer, does not impair the aroma and taste of tobacco, and moreover, it harmonizes well with tobacco flavors. It has the effect of improving the aroma and taste.

That is, the present invention heats a mixture consisting of a sugar mixture containing about 50 to 80% by weight of sucrose and a heat-coagulable polysaccharide mainly composed of β-1,3-glycosidic bonds, and heats the produced sugar polymer. Add water to increase sugar polymer content to approximately 70-80% by weight
Stabilized powdered fragrance and A tobacco product containing this stabilized powder flavor.

As used herein, percentages (%) are by weight unless otherwise specified.

The sugar mixture used in the present invention contains sucrose of about 50 to
Examples include 80% sucrose, corn syrup, dextrose, maltose, and mixtures thereof.

Heat-coagulable polysaccharides (hereinafter sometimes referred to as "polysaccharides") mainly consisting of β-1,3-glycosidic bonds include, for example, alkaline earth metals or polysaccharides produced by bacteria of the genus Agrobacterium. Examples include saccharides, specifically polysaccharides produced by Alcaligenes perle myxogenes strain 10C3K (hereinafter referred to as polysaccharides A), 1
Mutant strain of 0CBK strain NTK-u (I FO13140
) Polysaccharides produced by
(hereinafter referred to as "polysaccharide B"), Agrobacterium
Polysaccharide produced by Radiobacter (IFOI 3127.) and its mutant strain u-19 (IFOI 3126) (Patent Publication 1982-32674) (hereinafter referred to as "Polysaccharide C")
) can be used.

The volatile fragrances that are then stabilized include menthol, essential oils (e.g. geraniol, citronellol, isoeugenol), organic acids (e.g. isoamyl acetate, ethyl butyrate, n-butyl acetate, etc.). Examples of the polyhydric alcohol include glycerin, propylene glycol, polyethylene glycol, and mixtures thereof.

Next, a method for producing the stabilized powder fragrance of the present invention will be explained.

First, 1 to 20%, preferably 5 to 15%, of this polysaccharide is added to a sugar mixture containing about 50 to 80% sucrose and mixed to obtain a mixture thereof.

The resulting mixture is heated, and the heating temperature only needs to be sufficient to generate a sugar polymer and gel the present polysaccharide, and is generally about 105 to 145°C. It is preferable to gradually increase the temperature, and it is also preferable to maintain the temperature for several minutes after reaching the temperature.

Next, add hot water, preferably boiling water, to the obtained sugar polymer to adjust the sugar polymer content to about 70-80%, and then room temperature (20
The mixture is preferably gradually cooled down (about 10°C), and a polyhydric alcohol solution containing the desired volatile flavoring agent is mixed therein.

The volatile Kagawa polyhydric alcohol liquid can generally be prepared by dissolving or dispersing about 50 to 70% fragrance in the polyhydric alcohol, and the amount of the polyhydric alcohol liquid to be mixed into the sugar polymer depends on the final amount. It is preferable to mix it so that it accounts for about 1 to 5% of the product.

The product mixture thus obtained is dried until its moisture content is less than 5% and then ground.

Drying is preferably carried out at room temperature or below, for example by vacuum belt drying, vacuum drum drying, air drying or freeze drying for 5 to 20 hours.

For pulverization, a public pulverizer such as a ball mill or a rod mill can be used, and the degree of pulverization varies depending on the purpose of use, but it is generally preferable that the particle size is about 50 to 500 microns.

In order to facilitate drying and pulverization of the product mixture, a blowing agent may be added to and mixed with the sugar mixture in an amount of about 2% or less of the final product.

Examples of such blowing agents that can be used include modified starch, hydrophilic colloid substances such as methyl cellulose, sugar esters, monoglycerides, acetyl monoglycerides, and mixtures thereof.

The powdered flavor obtained as described above is difficult to volatilize at room temperature. For example, when the powdered flavor of the present invention is added for the purpose of improving the flavor of tobacco, the flavor It is stable during addition, molding, and drying processes, and is stably retained in tobacco products for a long period of time, and furthermore, when smoking, it releases aroma and gives flavor to the tobacco.

On the other hand, the combustion odor of this polysaccharide does not impair the aroma and taste of cigarettes, harmonizes well with tobacco flavoring, and is effective in improving the aroma and taste of cigarettes.

When using stabilized powder flavoring to flavor tobacco, the amount added varies depending on the type of tobacco, use, preference, type of flavoring, etc., but in the case of multiple shoes, it is 0.05 to 0.05 to 100% based on the combustible substrate. About 3% is preferable.

Combustible substrate means natural leaf tobacco or a smokable substitute used in its place.

There are no particular restrictions on when and how powdered flavoring is added to tobacco, and it is generally added by adhering to the raw materials for manufacturing cigarettes or processed products thereof by spraying, or according to the method described in U.S. Pat. No. 3,540,456. ,
It can also be mixed into sheet cigarettes.

The present invention will be specifically explained below with reference to Experimental Examples and Examples.

Example 1 A mixture of 2.5% polysaccharide B added to a sugar mixture consisting of 65 g of sucrose and 32.5 g of corn syrup was gradually heated while stirring until the temperature reached about 140°C. Heated.

After reaching the temperature of about 140℃, keep it at this temperature for about 5 minutes, add 20r/'L of boiling water, mix well, and gradually lower to room temperature (about 2
Cool to 0°C).

Add to this menthol 0 dissolved in 1.96g of glycerin.
．． After adding 98.9 and mixing well, the mixture was vacuum dried until the moisture content was about 4%.

The obtained dried product was thoroughly ground in a mortar to obtain a powder of about 100 meshes.

5%, 7.5%, 10%, 12.5%, 15% and 2% of the sugar mixture and the content of polysaccharide B in the same manner as above.
Powders were obtained using mixtures to which polysaccharide B was added so as to have a concentration of 0%.

The results of examining the menthol retention rates of these powders are shown in Figure 1.

As is clear from Figure 1, the amount of menthol added is approximately 1
% (relative to the content of the sugar mixture and the polysaccharide B), it was found that the optimum addition ratio of the polysaccharide B was around 10%.

Note that the same results as above were obtained for polysaccharides A and C.

Experimental Example 2 A mixture in which 10 g of present polysaccharide B was added to a sugar mixture consisting of 61 parts of sucrose and 31 parts of corn syrup was gradually heated while stirring until it reached about 140°C.

After reaching the temperature of about 140°C, keep it at this temperature for about 5 minutes, add boiling water 201111, mix well, and gradually lower to room temperature (201111).
'C).

1.96 for this. 0.9i of menthol dissolved in glycerin (approximately 1% of the content of sugar mixture and polysaccharide B)
) and mix well, reduce the moisture content to about 4%.
It was vacuum dried until it became .

The obtained dried product was thoroughly ground in a mortar to obtain about 100 mesh powder.

4.0g, 4.9g, 5.9g in the same manner as above.

7.8g, 98g, 14.6g and 19.6.9g, 20g, 2.4g, 2.9g, 39g, respectively
．． 9, 4.9,9, 7.39 and 98 g of dissolved menthol were added to obtain respective powders.

The results of examining the relationship between the amount of mennol added and the amount retained for these powders are shown in FIG.

As shown in FIG. 2, the maximum amount of menthol retained was found to be about 3%.

In addition, the reduction of menthol over time in the obtained powder and the simple "mixture" obtained as follows was investigated.

The results are shown in Figure 3.

Method for producing mixture: Add 9.8 g of this polysaccharide B to a sugar mixture consisting of 60 g of sucrose and 30 g of corn syrup, and then add and mix 2.9 g of menthol dissolved in 5-9 g of glycerin. A "mixture" was obtained.

As shown in FIG. 3, it has been found that the powdered fragrance obtained according to the present invention has extremely superior menthol retention compared to a simple "mixture".

Example 1 Sucrose 300.9. Corn syrup (D-E・2542
% Baume, moisture 20%) 151 and this polysaccharide B45.
! The li' mixture was gradually heated with stirring and boiled until the mixture reached a temperature of about 140'C to remove water.

After reaching a temperature of about 1'40°C, the mixture was kept at this temperature for about 5 minutes, then 100ml of boiling water was added, mixed well, and gradually cooled to room temperature.

Add to this 4.5 ml of menthol dissolved in 5 rnl of glycerin.
After adding and mixing well, the mixture was reduced to a water content of about 4 g.
It was vacuum dried until it became %.

The obtained dried product was ground in a mortar to obtain 500 g of powdered fragrance having approximately 100 mesh pieces.

Example 2 5ml of glycerin in commercially available highlighter 10CB9
After spraying, 3 g of the powdered fragrance obtained in Example 1 was sprinkled and mixed thereon.

Next, it was placed in a dryer and dried at 100'C for 5 minutes. After cooling, it was rolled up using a test winding machine to a length of 70 mm and a circumference of 25.7 mm to obtain a menthol-containing tobacco product. Obtained.

This tobacco product had a good menthol odor when smoking.

Furthermore, the menthol odor during smoking after storage in a desiccator at 40% RH and 25° C. for 3 months was also good.

[Brief explanation of the drawing]

Figure 1 shows the relationship between the blending ratio (%) of this polysaccharide B and the menthol retention rate (%). Figure 2 shows the relationship between the amount of menthol added (%) and the amount of menthol retained (%). Figure 3 shows the relationship over time. The menthol residual rate (%) according to time (days) is shown.

Claims (1)

[Scope of Claims] 1. A sugar mixture containing about 50 to 80% by weight of sucrose and β-
A mixture consisting of heat-coagulable polysaccharides mainly composed of 1,3-glycosidic bonds is heated, and hot water is added to the resulting sugar polymer to adjust the sugar polymer content to approximately 70 to 80% by weight, followed by cooling to room temperature. A stabilized powdery fragrance is obtained by mixing a polyhydric alcohol solution of a volatile fragrance with this, drying the resulting mixture until the water content becomes 5% or less, and then pulverizing. 2 A sugar mixture containing about 50 to 80% by weight of sucrose and β-
A mixture consisting of heat-coagulable polysaccharides mainly composed of 1,3-glycosidic bonds is heated, and hot water is added to the resulting sugar polymer to adjust the sugar polymer content to approximately 70 to 80% by weight, followed by cooling to room temperature. It contains a stabilized powdery fragrance obtained by mixing a polyhydric alcohol solution of a volatile fragrance with this, drying the resulting mixture until the water content becomes 5% or less, and then pulverizing it. Tobacco products.