JPS6239992B2 - - Google Patents
Info
- Publication number
- JPS6239992B2 JPS6239992B2 JP18542084A JP18542084A JPS6239992B2 JP S6239992 B2 JPS6239992 B2 JP S6239992B2 JP 18542084 A JP18542084 A JP 18542084A JP 18542084 A JP18542084 A JP 18542084A JP S6239992 B2 JPS6239992 B2 JP S6239992B2
- Authority
- JP
- Japan
- Prior art keywords
- tobacco
- jerusalem artichoke
- taste
- extract
- cellulase
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000002637 Nicotiana tabacum Nutrition 0.000 claims description 33
- 240000008892 Helianthus tuberosus Species 0.000 claims description 20
- 235000003230 Helianthus tuberosus Nutrition 0.000 claims description 20
- 108010059892 Cellulase Proteins 0.000 claims description 18
- 229940106157 cellulase Drugs 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 14
- 235000019640 taste Nutrition 0.000 claims description 14
- 238000006243 chemical reaction Methods 0.000 claims description 8
- 235000000346 sugar Nutrition 0.000 claims description 7
- 239000007795 chemical reaction product Substances 0.000 claims description 3
- 241000208125 Nicotiana Species 0.000 claims 6
- 244000061176 Nicotiana tabacum Species 0.000 description 27
- 239000000284 extract Substances 0.000 description 19
- 239000000047 product Substances 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019504 cigarettes Nutrition 0.000 description 9
- 230000000694 effects Effects 0.000 description 8
- 239000012141 concentrate Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 235000008504 concentrate Nutrition 0.000 description 6
- 239000007788 liquid Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000779 smoke Substances 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 230000007794 irritation Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 241000208838 Asteraceae Species 0.000 description 1
- 108010084185 Cellulases Proteins 0.000 description 1
- 102000005575 Cellulases Human genes 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000006286 aqueous extract Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000019506 cigar Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 229910001882 dioxygen Inorganic materials 0.000 description 1
- 108010081495 driselase Proteins 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 239000003527 fibrinolytic agent Substances 0.000 description 1
- 230000003480 fibrinolytic effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000000399 hydroalcoholic extract Substances 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 230000002797 proteolythic effect Effects 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000019505 tobacco product Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Manufacture Of Tobacco Products (AREA)
Description
(イ) 産業上の利用分野
近年、たばこの香喫味に悪影響を与える異臭
（青くさみ、生くさみ、蛋白分解臭など）、異味
（苦味、渋味、えぐみなど）および刺激などを有
する原料葉たばこに対しては、適当の物質を添加
して喫煙たばこの香喫味を改善することが要望さ
れている。本発明はこの点からとくにたばこ香喫
味の悪癖を除去ないし抑制してたばこ香喫味を改
良するのに有効である。
(ロ) 従来の技術
本発明に使用するキクイモ塊茎は植物名
Jerusalem Artichoke（キク科）、別名Canadian
Potatoといわれるアメリカ大陸北東部原産の多年
草の地下部である。塊茎は地下部の匐枝が肥大し
たもので白色の平滑ないもである。これはアメリ
カ、イギリス、フランス、ドイツに多く、わが国
でも北海道に古くより野生している。この塊茎は
イヌリンを多量に含み、これから果糖を製造した
こともあつたが、現在では家畜の飼料に一部使用
されることもある程度で、ほとんど利用されてい
ない。ただキクイモの葉をかつてたばこに配合し
たことがあつたが（「タバコ」、白水社、1952）、
塊茎をたばこに利用した例はない。
本発明でキクイモ塊茎をたばこに利用する方法
としては、キクイモ塊茎の乾燥品（風乾、熱乾、
凍結乾燥のいずれかによる）、またはロースト品
をそれぞれ粉砕し、水とセルラーゼを加えて酵素
反応させながら水抽出し、得られた抽出液をその
まま濃縮するか、または糖を加えて濃縮したの
ち、この濃縮液を130℃または140℃で加熱反応さ
せて得られるエキスをたばこに添加するものであ
る。
この本発明法に対照して従来技術を述べると、
まず植物原料に対してセルラーゼ処理を行う方法
については、「セルラーゼ処理した甘茶葉または
甘茶葉の水抽出液を添加することを特徴とするた
ばこの香喫味改善法」（特許出願公開昭58−
201972号、58年11月25日）および「セルラーゼ処
理した塊花、またはセルラーゼ処理した塊花の水
または含水アルコール抽出物を含有せしめること
を特徴とするたばこの香喫味改善法」（特許出願
公開昭58−201973号、58年11月25日）、古くは
「中骨またはたばこ粉末に粗製セルラーゼで処理
することを特徴とするたばこ処理法」（特許第
578648号）がある。
また濃縮液に対して加熱反応させる方法につい
ては、「たばこ植物体を水および／または親水性
有機溶媒で抽出し、その抽出液を濃縮したのち、
密閉容器内で少量の酸素ガス存在下に加熱温度
（〓）と該加熱温度における飽和水蒸気圧（Kg／
cal）と該加熱温度における加熱時間（min）の積
が0.1×104〜15×104（〓・min・Kg／cal）の範
囲に加熱することを特徴とするたばこ用ソースの
製造方法」（特許第1059214号）がある。
これらの従来方法はいずれもキクイモ塊茎に関
するものではなく、さらにはこれらを複合した効
果については開示されていない。
(ハ) 問題点を解決するための手段
本発明に用いられるエキスの調製法について具
体的に述べると、キクイモ塊茎乾燥品100部（重
量）に対し、セルラーゼ粉末（商品名ドリセラー
ゼ、協和発酵）0.1〜0.3部（重量）を水に溶解し
て添加し、40〜50℃でかく拌しながら３〜数時間
酵素反応を行なわせて抽出したのち、70℃以上に
10数分間加熱してセルラーゼを失活させてから、
冷却、ロ過してロ液と抽出残渣に分ける。ロ液は
Brix70゜まで減圧濃縮するか、またはロ液９部
（重量）に対してコーンシラツプ１部（重量）を
加えてBrix70゜まで減圧濃縮する。次にこれらの
濃縮液を130℃または140℃で30分間後加熱してエ
キスを製するものである。
なお本製法におけるキクイモ塊茎の乾燥法につ
いては風乾、熱乾、凍結乾燥のいずれでもよく、
またこれらをロースト（140℃）するとさらに香
気の高いエキスが得られることが判明した。用い
る酵素については蛋白分解酵素、でん粉分解酵素
および繊維素分解酵素（セルラーゼ）などについ
て検討したが、セルラーゼが断然よかつた。セル
ラーゼはC1活性値が＋１以上の活性を有する酵
素が望ましい。ここでC1活性値とはロ紙崩壊試
験によりロ紙が原形を残さず完全に崩壊するが、
せんい性残渣が浮遊する状態を活性値＋２とし、
ロ紙の原形はとどめるが手動の振動を与えると完
全崩壊してせんい性残渣が浮遊する状態を活性値
＋１とした値のことである。
また上記抽出液に糖を加えて濃縮する際に用い
られる糖はコーンシラツプに限定するものでな
く、グルコース、フラクトース、シユークロース
などいずれでもよい。
以上により製造されるエキスはたばこに対し重
量比で0.01〜0.2％になるようにケーシングソー
スおよびトツプフレーバーに配合素材として用い
ると、各種葉たばこの有する青くさみ、生くさみ
などの異臭、渋味、苦味、いや味などの異味が抑
えられ、とくに煙がやわらかくふくらむなどのす
ぐれた効果を与えることが官能検査の結果明かに
された。
なお原料をセルラーゼ処理しないものはたばこ
に対する加香効果が著しく劣り、またロ過、濃縮
にも難点があつた。さらに最終工程で加熱反応を
行なわないと青くさみ、生くさみなどの異臭の抑
制が不十分であつた。これらのことから本発明に
おけるキクイモ塊茎のエキスは原料をセルラーゼ
処理し、濃縮液を加熱反応させたものが優れてい
ることが判明した。
本発明法におけるキクイモ塊茎の水抽出加熱反
応物のたばこへの添加方法、時期ならびに手段に
ついてはとくに限定はなく、適当な時期に適宜の
手段によつて添加することができるが、通常のた
ばこ香料と同様に溶剤例えばプロピレングリコー
ル、水等に溶解して噴霧等の方法により製造工程
中のたばこ刻に添加することが好ましい。
本発明によつて香喫味改良の可能なたばことし
ては、天然の葉たばこを原料として製造される葉
巻たばこ、紙巻たばこ、パイプたばこ等のほか、
屑たばこから再生したシートたばこ、葉たばこ以
外の物質を原料として製造される人工たばこ等が
あげられる。
(ニ) 実施例
以下に実施例を挙げて本発明をさらに説明する
実施例 １
キクイモ塊茎の凍結乾燥品をセルラーゼ処理し
ながら抽出し、抽出液をBrix70゜まで濃縮したの
ち、130℃で30分間加熱反応させて得られたエキ
スを、国内産黄色種たばこＣ本葉一等およびＣ中
葉一等（１：１ブレンド）の刻上品に0.07％（重
量）になるように水に溶解して添加し、シガレツ
トに巻上げた。これを水のみを同量添加して巻上
げた対照品と、検査員20名よりなる専門パネルに
よる官能検査に付して香喫味を比較した。その結
果、本発明品は生ぐさみが減少し、甘臭味が加わ
り、煙のねばりがでてやわらかく、比較的口のこ
りが少く、やわらかく香味になることが認めら
れ、第１表に示すように著しく改良されることが
判定された。
(b) Industrial application fields In recent years, tobacco products have been found to have off-flavors (greenishness, rawishness, proteolytic odor, etc.), off-tastes (bitterness, astringency, acridity, etc.), and irritation that adversely affect the flavor of tobacco. There is a demand for improving the aroma and taste of smoking tobacco by adding appropriate substances to raw tobacco leaves. From this point of view, the present invention is particularly effective in improving tobacco flavor and taste by eliminating or suppressing the bad habit of tobacco flavor and taste. (b) Prior art The Jerusalem artichoke tuber used in the present invention has a botanical name.
Jerusalem Artichoke (Asteraceae), also known as Canadian
It is the underground part of a perennial plant called potato, which is native to the northeastern part of the American continent. Tubers are enlarged underground stolons and are white and smooth. This species is common in the United States, England, France, and Germany, and in Japan, it has been growing wild in Hokkaido since ancient times. This tuber contains a large amount of inulin, and fructose was once produced from it, but now it is only used in part for livestock feed, and is hardly ever used. However, Jerusalem artichoke leaves were once added to cigarettes ("Tobacco", Hakusuisha, 1952).
There are no examples of tubers being used for tobacco. The method of using Jerusalem artichoke tubers for tobacco in the present invention includes dried Jerusalem artichoke tubers (air-dried, heat-dried,
Either by freeze-drying) or by crushing each roasted product, adding water and cellulase and extracting with water while enzymatically reacting, and concentrating the resulting extract as it is, or by adding sugar and concentrating. This concentrate is reacted by heating at 130°C or 140°C, and the resulting extract is added to tobacco. To describe the prior art in contrast to the method of the present invention,
First, regarding the method of treating plant materials with cellulase, we will discuss the ``Method for improving the flavor and aroma of tobacco characterized by adding cellulase-treated sweet tea leaves or an aqueous extract of sweet tea leaves'' (patent application published in 1982).
201972, November 25, 1958) and "Method for improving tobacco flavor and taste characterized by containing cellulase-treated flower clumps or water or hydroalcoholic extract of cellulase-treated clump flowers" (Patent application published No. 1973-201973, November 25, 1958), which was previously known as a ``Tobacco treatment method characterized by treating backbone or tobacco powder with crude cellulase'' (Patent No.
578648). Regarding the method of heating the concentrated liquid, ``extract tobacco plants with water and/or a hydrophilic organic solvent, concentrate the extract, and then
In the presence of a small amount of oxygen gas in a closed container, the heating temperature (〓) and the saturated water vapor pressure (Kg/
"A method for producing a tobacco sauce, which comprises heating to a temperature where the product of the heating time (min) and the heating time (min) at the heating temperature is in the range of 0.1 x 10 4 to 15 x 10 4 (〓・min・Kg/cal)" (Patent No. 1059214). None of these conventional methods concern Jerusalem artichoke tubers, and furthermore, the effects of combining these methods are not disclosed. (c) Means for Solving the Problems To specifically describe the method for preparing the extract used in the present invention, 0.1 part of cellulase powder (trade name: Driselase, Kyowa Hakko) is added to 100 parts (by weight) of dried Jerusalem artichoke tubers. ~0.3 part (weight) is dissolved in water and added, and the enzymatic reaction is carried out for 3 to several hours while stirring at 40 to 50℃ for extraction, and then heated to 70℃ or higher.
After heating for 10 minutes to inactivate the cellulase,
Cool and filter to separate into filtrate and extraction residue. The liquid is
Concentrate under reduced pressure to a Brix of 70°, or add 1 part (by weight) of corn syrup to 9 parts (by weight) of the filtrate and concentrate under reduced pressure to a Brix of 70°. Next, these concentrated liquids are post-heated at 130°C or 140°C for 30 minutes to produce an extract. The method for drying Jerusalem artichoke tubers in this production method may be air drying, heat drying, or freeze drying.
It was also found that roasting (140°C) these extracts yielded an even more aromatic extract. We considered proteolytic enzymes, starch-degrading enzymes, and fibrinolytic enzymes (cellulases) to use, but cellulase was by far the best choice. The cellulase is preferably an enzyme having a C 1 activity value of +1 or more. Here, the C 1 activity value means that the paper disintegrates completely without leaving its original shape in the paper disintegration test.
The state in which fibrous residue is floating is defined as an activity value of +2,
The activity value + 1 indicates a state in which the paper retains its original shape, but when manually vibrated, it completely disintegrates and leaves a floating residue. Furthermore, the sugar used when adding sugar to the above-mentioned extract and concentrating it is not limited to corn syrup, and may be any of glucose, fructose, sucrose, and the like. When the extract produced in the above manner is used as a compounding material in casing sauce and top flavor at a weight ratio of 0.01 to 0.2% based on the weight of tobacco, it will give off the off-odor and astringent taste of various types of leaf tobacco, such as greenness and rawness. Sensory tests have shown that it suppresses off-flavors such as bitterness and unpleasant taste, and has excellent effects such as making the smoke softer and more expansive. In addition, those whose raw materials were not treated with cellulase had a significantly inferior flavoring effect on tobacco, and also had difficulties in filtration and concentration. Furthermore, unless a heating reaction is carried out in the final step, the suppression of off-flavors such as bluish color and raw fish odors is insufficient. From these results, it has been found that the Jerusalem artichoke tuber extract in the present invention is superior if the raw material is treated with cellulase and the concentrated liquid is heated and reacted. There are no particular limitations on the method, timing, or means of adding the water-extracted heated reaction product of Jerusalem artichoke tubers to tobacco in the method of the present invention. Similarly, it is preferable to dissolve it in a solvent such as propylene glycol, water, etc. and add it to shredded tobacco during the manufacturing process by a method such as spraying. Cigarettes whose aroma and taste can be improved by the present invention include cigar tobacco, cigarettes, pipe tobacco, etc. manufactured from natural leaf tobacco, as well as
Examples include sheet cigarettes recycled from waste tobacco and artificial cigarettes manufactured from materials other than leaf tobacco. (D) Examples The following examples are given to further explain the present invention. Example 1 A freeze-dried product of Jerusalem artichoke tubers was extracted while being treated with cellulase, and the extract was concentrated to Brix 70°, and then heated at 130°C for 30 minutes. The extract obtained by the heating reaction is dissolved in water and added to the cut product of domestic yellow tobacco C first-class true leaf and C medium-leaf first class (1:1 blend) at a concentration of 0.07% (by weight). and rolled it up into a cigarette. This product was subjected to a sensory test by a specialized panel of 20 inspectors to compare the aroma and taste with a control product made by adding the same amount of water only. As a result, it was found that the product of the present invention has a reduced amount of raw fish, an added sweet-smelling taste, a sticky and soft smoke, a relatively low mouth feel, and a soft flavor, as shown in Table 1. It was determined that this was significantly improved.
【表】
実施例 ２
キクイモ塊茎の風乾品をセルラーゼ処理しなが
ら抽出し、抽出液に10％重量のコーンシラツプを
添加してBrix70゜まで濃縮したのち、130℃で30
分間加熱反応させて得られたエキスを、国内産バ
ーレー種本葉Ｂ一等および中葉Ｂ一等（１：１ブ
レンド）の刻上品に0.1％（重量）になるように
水に溶解して添加し、シガレツトに巻上げた。こ
れを水のみを同量添加して巻上げた対照品と専門
パネル20名による官能検査を行つて比較した。そ
の結果、本発明品は生ぐさみが減少し甘臭味が加
わり、煙にやわらかさ、ひろがりが増すことが認
められ、第２表に示すように著しく改良されるこ
とが判定された。[Table] Example 2 Air-dried Jerusalem artichoke tubers were extracted while being treated with cellulase, and the extract was concentrated to a Brix of 70° by adding 10% of the weight of corn syrup.
The extract obtained by a heating reaction for 1 minute is dissolved in water to a concentration of 0.1% (by weight) and added to chopped pieces of domestic Burley true leaf B first grade and middle leaf B first grade (1:1 blend). and rolled it up into a cigarette. This was compared with a control product made by adding only water in the same amount and rolled up using a sensory test conducted by a panel of 20 experts. As a result, it was found that the product of the present invention had a reduced raw taste, added sweet smell, and increased softness and spread to the smoke, and was judged to be significantly improved as shown in Table 2.
【表】
実施例 ３
キクイモ塊茎を140℃でローストしたのちセル
ラーゼ処理しながら抽出し、抽出液に10％重量の
異性化糖を添加してBrix70゜まで濃縮し、さらに
130℃で30分間加熱反応させて得られたエキス
を、市販の紙巻たばこ「わかば」（日本専売公社
製）の原料刻に0.1％重量になるように水に溶解
して添加しシガレツトに巻上げた。これを水のみ
を同量添加して巻上げた対照品と官能検査により
比較した。その結果、本発明品は第３表に示すよ
うに著しく改良されることが判定された。[Table] Example 3 Jerusalem artichoke tubers were roasted at 140°C, extracted while being treated with cellulase, and 10% by weight of high fructose sugar was added to the extract to concentrate to Brix 70°.
The extract obtained by a heating reaction at 130°C for 30 minutes was dissolved in water and added to the raw material of commercially available cigarettes "Wakaba" (manufactured by Japan Monopoly Corporation) at a concentration of 0.1%, and rolled into cigarettes. . This was compared with a control product which was rolled up with the same amount of water only added thereto, using a sensory test. As a result, it was determined that the product of the present invention was significantly improved as shown in Table 3.
【表】
(ホ) 発明の効果
本発明は原料としてのキクイモ塊茎の乾燥品を
セルラーゼ処理することによりキクイモ塊茎中の
繊維素を分解しながら抽出し、抽出液をそのまま
濃縮するかまたは糖を加えて濃縮し、130℃ある
いは140℃において加熱反応させ、これによりキ
クイモ塊茎中のアミノ酸と糖および／または添加
する糖との間にメイラード反応を行なわせて流動
性のあるエキスを得、該エキスを異臭、異味、刺
激などの悪へきを有するたばこに0.01〜0.2％添
加してたばこ香喫味を改良する方法である。[Table] (e) Effects of the invention The present invention extracts the dried Jerusalem artichoke tuber as a raw material by treating it with cellulase while decomposing the cellulose in the Jerusalem artichoke tuber, and either concentrates the extract as it is or adds sugar to it. Concentrate and heat reaction at 130°C or 140°C. This causes a Maillard reaction between amino acids in the Jerusalem artichoke tuber and sugar and/or added sugar to obtain a fluid extract. This is a method of improving tobacco aroma and taste by adding 0.01 to 0.2% to tobacco that has bad tastes such as off-odor, off-taste, and irritation.
Claims (1)
たのち、加熱反応を行い、該加熱反応物をたばこ
に添加することを特徴とするたばこの香喫味改良
法。 ２ キクイモ塊茎に予めロースト処理を行う特許
請求の範囲第１項記載のたばこの香喫味改良法。 ３ キクイモ塊茎にセルラーゼを加えて水抽出し
たのち、糖を加えて加熱反応を行い、該加熱反応
物をたばこに添加することを特徴とするたばこの
香喫味改良法。 ４ キクイモ塊茎に予めロースト処理を行う特許
請求の範囲第３項記載のたばこの香喫味改良法。[Scope of Claims] 1. A method for improving the aroma and taste of tobacco, which comprises adding cellulase to Jerusalem artichoke tubers, extracting with water, performing a heating reaction, and adding the heated reaction product to tobacco. 2. The method for improving the aroma and taste of tobacco according to claim 1, wherein Jerusalem artichoke tubers are roasted in advance. 3. A method for improving the aroma and taste of tobacco, which comprises adding cellulase to Jerusalem artichoke tubers and extracting them with water, adding sugar, performing a heating reaction, and adding the heated reaction product to tobacco. 4. The method for improving the aroma and taste of tobacco according to claim 3, wherein Jerusalem artichoke tubers are roasted in advance.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP18542084A JPS6163274A (en) | 1984-09-06 | 1984-09-06 | Improvement in smoking taste of tobacco |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP18542084A JPS6163274A (en) | 1984-09-06 | 1984-09-06 | Improvement in smoking taste of tobacco |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6163274A JPS6163274A (en) | 1986-04-01 |
| JPS6239992B2 true JPS6239992B2 (en) | 1987-08-26 |
Family
ID=16170473
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP18542084A Granted JPS6163274A (en) | 1984-09-06 | 1984-09-06 | Improvement in smoking taste of tobacco |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6163274A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283434A (en) * | 2010-06-18 | 2011-12-21 | 福建中烟工业公司 | Preparation method of morinda officinalis regenerated thin tablet and application of morinda officinalis regenerated thin tablet prepared by the preparation method in tobacco product |
-
1984
- 1984-09-06 JP JP18542084A patent/JPS6163274A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6163274A (en) | 1986-04-01 |
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