JP2001048765A - Incense - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an incense resistant to the deterioration of fragrance, provide a formed incense resistant to the deterioration of fragrance, stable over a long period and resistant to deformation and breakage and provide a stable formed incense emitting plural kinds of fragrance and enabling the appreciation of the elegant variation of fragrance from the start to the end of heating. SOLUTION: A powdery incense resistant to the deterioration of fragrance is produced by including one or more sugars selected from trehalose, maltitol and pullulan or the above sugars and a cyclic carbohydrate into a substance derived from a fragrant vegetable. A formed incense resistant to the deterioration of fragrance, stable over a long period and resistant to deformation and breakage and a stable formed incense emitting plural kinds of fragrance and keeping stable fragrance even after the storage over a long period are produced from the powdery incense.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an incense and a method for producing the same, and more particularly to a powder incense which suppresses deterioration of the aroma.
In addition, a molded incense with improved stability that suppresses deterioration of the aroma and is less likely to be deformed or broken, and a multi-incense molded incense that can be tastefully changed with different aromas from the beginning to the end of heating And their manufacturing methods.

[0002]

2. Description of the Related Art Aroma has been widely known as an ingredient containing aroma components that can be heated to develop an aroma and taste it. Usually, incense powder, aroma and pigment are mixed with water to form a paste. In many cases, this is extruded in a linear form,
Manufactured dry. It is known that the fragrance produced in this manner is generally liable to be deteriorated due to volatilization and / or deterioration of the fragrance during the storage thereof, resulting in a decrease in commercial value. It is also known that molded incense has the disadvantage that it is liable to undergo physical environmental changes during manufacturing, transportation, use, etc., especially deformation due to changes in moisture such as humidity, and breakage due to changes in pressure such as impact. Have been. Further, there is a disadvantage that the fragrance is the same and is too monotonous from the start to the end of heating. In order to improve this, there is a proposal of a multiple incense shaped incense which gives a change in aroma in the middle. For example, JP
Japanese Patent Publication No. 0-246313 discloses that "several kinds of fragrance material pastes containing different fragrances are successively spliced". However, it was also found that, during storage, the incense that was prototyped by this proposed method, during storage, not only did the different aromas contained in each of the aroma materials volatilize and mix with each other, but also the deterioration and loss of each aroma was significant. It was found that the multiple incense incense had a fatal defect. In addition, the first
As is clear from FIG. 4 to FIG. 4, the bonding form of the materials having different aromas is the lowest in the bonding area.
It was also found that it had a drawback that it had a character-like structure, was easily deformed during drying, and was very easily broken at the joint.

[0003]

DISCLOSURE OF THE INVENTION The present invention provides a scent which is heated to make the scent rise and taste, and provides a scent with suppressed scent deterioration.
Providing a molded incense that is stable for a long period of time and resistant to deformation and breakage, and a stable multiple incense molding that allows you to enjoy a tasteful scent change with different aromas from the beginning to the end of heating The task is to provide incense.

[0004]

Means for Solving the Problems In order to solve the above-mentioned problems, the present inventors have focused on the use of carbohydrates and made intensive studies. As a result, plant-derived substances that can show fragrance,
One or more saccharides selected from trehalose, maltitol and pullulan, or a fragrance containing a cyclic saccharide together with one or more saccharides suppresses the deterioration of aroma, A plant-derived substance that is found to be stable incense and can exhibit an aroma is added together with one or more saccharides selected from trehalose, maltitol and pullulan, or one or more saccharides thereof By mixing a cyclic carbohydrate with an appropriate amount of water to form a mixture such as a paste, which is formed, the deterioration of the aroma is suppressed, and it is easy to form a fragrance that is stable for a long time and hard to deform and break. Thus, the present invention was completed. In addition, one or more saccharides selected from trehalose, maltitol, and pullulan, or one or more saccharides selected from the group consisting of cyclic saccharides, And an appropriate amount of water to form a mixture such as each paste having a different fragrance, processing this into a flat plate, then overlapping and joining them, and then cutting and molding by a method including By manufacturing
From the beginning to the end of heating, enjoy a variety of flavors with different aromas and enjoy a stable multi-scented incense that can be used for aromatherapy. Heading, the present invention has been completed.

[0005]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments of the incense of the present invention will be described. The incense of the present invention comprises, in addition to a plant-derived substance capable of exhibiting an aroma, one or more saccharides selected from trehalose, maltitol and pullulan,
Or a cyclic carbohydrate together with one or more of these carbohydrates (hereinafter, trehalose, maltitol, pullulan and cyclic carbohydrate are collectively referred to simply as “saccharide used in the present invention”). Sometimes). The plant-derived substance capable of exhibiting the fragrance referred to in the present invention is a plant-derived substance, which means a substance exhibiting a fragrance when used in the fragrance of the present invention and used. Examples thereof include a plant-derived substance to be shown, a composition containing a plant-derived substance that does not originally exhibit an aroma, and a fragrance, or a mixture thereof. Plant-derived substances that naturally exhibit an aroma that can be used in the present invention include:
Isolates from plants containing mushrooms and seaweeds that show fragrance at normal temperature or when heated, or processed products thereof, specifically, for example, chara, agarwood, which originally show a relatively strong aroma
Wood cut, crushed or crushed wood, such as sandalwood, cinnamon bark, cloves, sweet pine, frankincense, frankincense, benzoin, Karaki incense, cold scent, Daifeng etc. Of broadleaf trees, conifers such as cedar and pine,
Organs, cut pieces, crushed pieces, and crushed pieces, and crushed pieces and crushed pieces of flowers, herbs, vegetables, mushrooms, seaweeds, fruits, seeds, and the like are also included. The above-mentioned plant-derived substances that originally exhibit a fragrance may be used in combination of two or more of them as appropriate.
It can be used in combination with the following fragrances. On the other hand, a plant-derived substance which does not originally exhibit an aroma, which can be used in the present invention, is an isolated or processed product of a plant component, tissue or organ which does not substantially exhibit an aroma even at room temperature or when heated. Products, specifically, for example, pulp powder, cellulose powder, lignin powder, starch and the like. The above-mentioned plant-derived substances which do not originally exhibit an odor can be used in the form of a composition in combination with a fragrance. As the fragrance usable in the present invention, for example, natural fragrances such as fragrance extract, which is an extract of a fragrant tree as described above, herbal extract, eucalyptus extract, rose oil, lavender oil, clove oil, musk, propolis extract, etc. In addition, synthetic flavors such as menthol, geraniol, and vanillin, and compounded flavors obtained by appropriately combining two or more of the above natural or synthetic flavors may be mentioned.

The term trehalose as used in the present invention means a non-reducing disaccharide in which two molecules of glucose are α-α-linked with each other by reducing groups. Maltitol in the present invention is
It means a reduced form of maltose, which is a disaccharide formed by binding α-1,4 of glucose. Pullulan in the present invention is
Maltotriose, which is a trisaccharide in which glucose is α-1,4 linked, is a polysaccharide polymerized by α-1,6 linkage with each other.

[0007] The term "cyclic carbohydrate" as used in the present invention means a cyclic oligosaccharide such as cyclic dextrin or cyclic dextran or a derivative thereof, in which a plurality of glucose residues are covalently bonded to each other. As cyclic dextrin,
6, 7, or 8 glucose residues are mutually α-1,
Known are those comprising four bonds, each of which is also referred to as α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin, respectively. The term “derivative” as used herein means, for example, a derivative having a branched structure in which one or more glucose or maltooligosaccharides are bound to glucose residues constituting the above-mentioned cyclic carbohydrate.

In the present invention, trehalose, maltitol, pullulan and cyclic carbohydrate are carbohydrates defined as above, respectively, and are blended with other components in the molded incense according to the present invention described in detail below. Sometimes, as long as the effect of solving the problem of the present invention is exhibited,
The purity, existence form, and preparation method are not limited to specific ones. For example, commercially available products such as food products and preparations obtained according to a conventional method can be advantageously used in the present invention.

Commercially available trehalose that can be used in the present invention includes hydrated crystalline trehalose (available from Hayashibara Shoji Co., Ltd., registered trademark "Treha") and trehalose-containing syrup (available from Hayashibara Shoji Co., Ltd., registered trademark "Trehastar"). and so on. Examples of commercial products of maltitol that can be used in the present invention include anhydrous crystalline maltitol (trade name “powder mavit”, anhydrous maltitol content of 93.5% or more per solid weight, sold by Hayashibara Shoji Co., Ltd.), and maltitol Contained syrup (trade name “Mavit”, solid content 74
Weight% or more, maltitol content per solid weight 75
% Or more). In addition, for example, Japanese Patent Publication No. 47-13
A syrup-shaped maltitol obtained by the method disclosed in Japanese Patent Publication No. 699 and an anhydrous crystalline maltitol obtained by a method disclosed in Japanese Patent Publication No. 63-2439 can be appropriately used in the present invention. Furthermore, in the present invention, when trehalose and maltitol are used in combination, a mixture of trehalose and maltitol obtained by hydrogenating a mixture of trehalose and maltose described in JP-A-8-73482 is used. Use is optional. Commercially available pullulan usable in the present invention include pullulan powder (trade name “Pullulan PF-20”, sold by Hayashibara Shoji Co., Ltd., trade name “Pullulan PF-1”).
0 ”). Commercially available cyclic carbohydrates that can be used in the present invention include α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin (all sold by Hayashibara Biochemical Laboratory Co., Ltd.), and branched β-cyclodextrin (Maruha Corporation). Sales, trade name “Iso-Elite P”).

[0010] Among the saccharides used in the present invention as described above,
Appropriate saccharides selected from trehalose, maltitol and pullulan, when contained in incense, exhibit the effect of solving the problem of the present invention of effectively suppressing deterioration of the aroma of the incense. Although the effect of suppressing aroma deterioration is sufficiently exerted when only one kind selected from these carbohydrates is used, the use of two or more kinds of carbohydrates selected appropriately enhances the suppressing effect synergistically. This is more advantageous. Further, by using a cyclic saccharide in addition to the above saccharides, the inhibitory effect can be further enhanced. The preferable range of the total content of the saccharide used in the present invention in the aroma of the present invention is usually 0.5 w / w% or more and less than 50 w / w% (in terms of anhydride) with respect to the aroma weight of the product ( Hereinafter, unless otherwise specified, w / w% is used throughout this specification.
Is simply abbreviated as%. ), Preferably from about 0.7% to about 40%, more preferably from about 1% to about 30%. When the content of the saccharide is large, deterioration due to volatilization and / or alteration of the aroma is well suppressed, but it is not preferable because the rise of the aroma due to heating becomes poor and the aroma of the aroma becomes poor. On the other hand, if it is less than 0.5%, it is not enough to suppress the deterioration of the aroma.

The carbohydrate used in the present invention as described above also exerts the effect of solving the other problem of the present invention of enhancing the physical strength as a molded incense. Although all of these carbohydrates are effective in suppressing deformation and breakage of molded incense,
Comparing its effects, pullulan is superior, and its appropriate amount is usually calculated as anhydrous on the basis of the incense weight of the product.
It is about 0.5% or more, preferably about 1% to about 10%.

Although the physical strength of the molded incense according to the present invention is enhanced by the above-described structure, the physical strength can be further enhanced by adopting the following structure, if necessary. it can. That is, it is a perfume raw material further containing one or both of a plant-derived substance originally showing an aroma and a plant-derived substance originally showing no aroma and, if necessary, a saccharide used in the present invention.
Ler powder passing through a standard sieve 60 mesh (aperture 0.246 mm) (hereinafter, powder having a particle size passing through the same standard sieve is referred to as "fine powder" throughout the present specification) and cannot pass through the same standard sieve 60 mesh. A powder (hereinafter, a powder having a particle size that cannot pass through the same standard sieve is referred to as “coarse powder” throughout the present specification) is used. Preferably, the molded incense, which is mainly composed of about 0.3 to 3 parts by weight, more preferably about 0.5 to 2.5 parts by weight, has further enhanced physical strength. It is especially useful as a shaped incense. Incidentally, the coarse powder used here, although there is no particular limitation on the upper limit of the particle size from the viewpoint of the physical strength of the product, the range available according to the shape of the intended final product, for example, a columnar shape In the case of a shape, it is desirable to use one having a particle size not exceeding the diameter.

In addition to the above components, the incense of the present invention includes, for example, excipients such as inorganic salts, other stabilizers, solvents, binders, and the like, which are generally used for ordinary incense. Flavors, colorants, antibacterial agents, preservatives, emulsifiers, and the like can be added as needed. Specific examples of the coloring agent that can be used in the present invention include red edible red No. 2,
Food Blue No. 1, Food Red No. 106, Rhodamine, etc., and Blue Food Blue No. 1, methyl violet, methylene blue, malachite green and the like.

The incense of the present invention configured as described above is:
As long as the individual components are contained in the state of exhibiting the intended function as described above, the shape and production method as a whole, for example, block-shaped, paste-like, non-molded incense such as powder, etc. It may be in the form or in the form of a molded incense molded into a desired shape. That is, in the incense of the present invention, the plant-derived substance having an aroma may be contained so that the aroma rises when ignited or heated without being ignited when using the aroma. The saccharide used in the present invention may be contained so as to suppress the deterioration of the aroma of the aroma and to enhance the physical strength as a shaped aroma. Therefore, as long as the above requirements are satisfied, the incense of the present invention is in a form in which each component is mixed in a uniform state as a whole,
The composition of the components may be different for each part.

The incense of the present invention can be produced via a step of incorporating the saccharide used in the present invention into a plant-derived substance that can exhibit an aroma. When the intended form is a non-molded incense, the incense may include each of the above components,
If necessary, it can be obtained in the form as it is after mixing it with another component, or as required, through a process such as drying and pulverization. When the target form is shaped incense, a mixture such as a paste containing an appropriate amount of water is further prepared, and the mixture is granulated, spherical, prismatic, cylindrical, pyramidal, conical, cubic. It may be formed into a desired shape such as a rectangular parallelepiped shape, a spiral shape, a coil shape, a horseshoe shape and the like, and may be subjected to a drying treatment if necessary.

The present invention having the above-mentioned features makes it possible to realize a multi-scented incense which has been extremely difficult in the past. The multiple incense shaped incense referred to in the present invention refers to a plurality of plant-derived substances that can exhibit mutually different aromas in one shaped incense, and different portions of the incense that do not substantially simultaneously elevate the aroma. Means those contained in Hereinafter, a case where the plural incense molded incense is in a cylindrical shape will be described with reference to the drawings. In FIG.
Nos. 1 and 2 are plate-like incense materials containing substances derived from two kinds of plants having different aromas, mixed with an appropriate amount of water to form a paste, and then processed into a plate. When these plate-shaped incense materials 1 and 2 are rolled by rolling at least one end of each of them, preferably one end thereof as shown in FIG. 1, the plate-shaped incense materials 1 and 2 are shown in FIG. As described above, the joint 3 is a single flat plate having a Z-shaped structure. This is cut into a bar in the direction that constitutes multiple incense,
It is formed into a columnar shape and dried to obtain a columnar multi-scented incense as schematically shown in FIG. Also in the obtained column-shaped multiple incense incense, the joint portion 3 of the incense materials having different aromas has a Z-shaped structure. The structure of the joint is based on the type and shape of the incense material used,
Furthermore, depending on their rolling conditions, etc., the "Z-shape"
The oblique part connecting the upper side and the lower side includes a curved surface, for example,
In some cases, a shape as shown in FIG. 4 is formed. As described above, the “Z-shaped structure” referred to in the present invention is not limited to a plane having a diagonal portion connecting the upper side and the lower side of the “Z” illustrated in FIG. 4 means that the joint of the incense is not perpendicular to the longitudinal direction of the incense.
And the curved shape as shown in FIG.

In the above, the case where two kinds of incense materials having different aromas are used has been described. However, the case where three or more kinds of incense materials are used is basically the same.
When using incense materials showing different kinds of aroma, 3
What is necessary is just to roll the kind of flat incense material which overlaps each end. The rolling may be performed at a time with the respective end portions of the three types of plate-shaped incense materials superimposed on each other. And the end of the third plate-shaped incense material is rolled on top of each other and
The shape may be a flat plate.

FIGS. 1 to 4 are merely examples of the multi-scented incense according to the present invention, and the shapes of the incense may be, for example, granular, spherical, prismatic, pyramidal, conical, or the like.
A cubic shape, a rectangular parallelepiped shape, a spiral shape, a coil shape, a horseshoe shape, or the like can be appropriately selected. The shape is prismatic, cylindrical, pyramidal,
In the case of a linear shape such as a conical shape, spiral shape, coil shape, or horseshoe shape, if the fragrance is turned on in order from one end, the individual fragrances of a plurality of incense can be enjoyed separately over time. There is a feature that can be. Further, the number of aromas per one of the plurality of incense incense can be appropriately selected according to a heating method and a heating temperature when using the incense. In general, it is desirable to select the heating time in relation to the time during which the sense of smell is paralyzed by the same aroma and becomes difficult to feel. Usually, when the total heating time is about 0.5 to 3 hours, 2 hours is selected. The number is about 10 to 10, preferably about 2 to 6. Many types of fragrance properties are known, including, for example, one that refreshes the mood, one that gives a sense of elegance and satisfaction, one that calms the mood, and one that elevates the mood. It is.

The flavor of the incense of the present invention as described above may be tasted by heating and allowing the flavor to rise, and generally, it is heated by ignition or heated without ignition. Heating, for example, heating the perfume to 50 ° C. or higher, preferably about 100 to 300 ° C. with an electric heater, allows the perfume to rise and taste. In order to enjoy the scent of multiple incense incense, for example, one end can be ignited and shaken to enjoy different scent changes due to the movement of the heated part over time. It is also possible to bring about a different fragrance change by, for example, moving the heated portion at an arbitrary time without bringing it into contact with an electric heater having a plurality of heated portions opposed to the above, and causing ignition. In the case of a plurality of incense incense, by changing the color of the dye added to the different aroma portions, it is easy to make the aroma rise in a desired order when used. Further, in the case of a scent that rises a scent by heating without igniting, a scent that can also enhance visual perception can be obtained by using a pigment that changes color when heat is applied.

The incense of the present invention as described above includes powder incense,
In each case of the molded incense, a plant-derived substance having an aroma is added to one or more saccharides selected from trehalose, maltitol and pullulan, or a cyclic saccharide together with one or two or more saccharides. , The deterioration of the aroma is suppressed, and long-term storage is easy. In addition, the multiple incense incense of the present invention, in addition to being able to suppress the deterioration of the aroma, enjoys a change in the scent of a different fragrance contained in each of the incense materials from the beginning to the end of the heating. It can be used for aromatherapy, is stable against changes in the physical environment, is resistant to deformation and breakage, and is durable and high-quality incense.

Hereinafter, the effect of the aroma of the present invention on the deterioration of the aroma will be described with reference to experimental examples.

[0022]

[Experiment 1] <Effect of coexistence of various carbohydrates on deterioration control of aroma of aroma> A comparison was made between various commercially available sugars for the purpose of suppressing deterioration of the aroma of aroma. As carbohydrates, erythritol, xylitol, glucose, sorbitol,
Fructose, trehalose, neotrehalose, maltose, maltitol, lactose, lactitol, sucrose, palatinose, dextrin (DE25),
Pullulan, α-cyclodextrin, β-cyclodextrin and branched β-cyclodextrin were used.

First, as a perfume material for incense, 1,000 parts by weight of a 70 w / v% aqueous ethanol solution was added to 100 parts by weight of powder of incense (Kara), extracted at 40 ° C. for 2 hours, and filtered to prepare a perfume extract. did. Next, 5 parts by weight of a solution obtained by diluting the perfume extract five times with an aqueous ethanol solution having the same concentration as that used previously, 60 parts by weight of turquoise powder (fine powder), 40 parts by weight of cedar powder (fine powder), and 6 parts by weight of various carbohydrates are added and mixed, and then, in a conventional manner, an appropriate amount of water is added and kneaded to form a paste, which is extruded into a rod having a diameter of about 2 mm and a length of about 136 mm by a hydraulic molding machine. Then, it was air-dried indoors at about 10 to 20 ° C. for 3 days to obtain a stick-shaped incense. The molded incense was wrapped in Japanese paper for each of the carbohydrates used in the incense and stored in a thermostat at 25 ° C. for 4 months.

On the other hand, a molded incense without sugar was produced in the same manner, and the one immediately after the production was used as a control incense. The incense of this control and the incense produced using carbohydrates and stored for 4 months were ignited in an incense burner in accordance with a conventional method, and the two were compared by panel test to determine which had a higher aroma. .

The panelists were conducted by 16 persons (10 adult males and 6 adult females), and the criterion was that the incense of the incense was higher in the freshly produced incense as the control incense, both were the same, or The three-point method was used to select which of the four months of storage was higher. The results are summarized in Table 1.

[0026]

[Table 1]

As is clear from the results in Table 1, it was found that the incense using trehalose, maltitol and pullulan suppressed the deterioration of the aroma during storage and significantly improved the stability. In addition, cyclodextrins, which are weak but cyclic carbohydrates, also have an effect of suppressing deterioration of aroma.

[0028]

[Experiment 2] <Effect of combined use of carbohydrates on suppression of aroma deterioration of incense> Suppression of aroma deterioration of incense using saccharides selected from trehalose, maltitol, pullulan and cyclodextrins which are cyclic carbohydrates The effect of combined use of carbohydrates on corn was investigated. According to the method of Experiment 1, incense extract 5
6 parts by weight of one or more saccharides selected from the above saccharides with respect to 5 parts by weight of the double dilution, 60 parts by weight of tabunoki powder (fine powder) and 40 parts by weight of cedar powder (fine powder), 6 parts by weight for only one type, 3 parts by weight for each of two types, 3
2 parts by weight for each species and 1 for each of 4 species.
Using 5 parts by weight, a stick-shaped molded incense was produced according to a conventional method. Thereafter, these incense was added at 25 ° C. in the same manner as in Experiment 1.
For 4 months, and the height of these aromas was compared with that of a control freshly formed aroma produced without the addition of carbohydrate to determine the aroma. The results are summarized in Table 2.

[0029]

[Table 2]

As is evident from the results in Table 2, in the production of incense, the combined use of two or more saccharides selected from trehalose, maltitol and pullulan can significantly enhance the effect of the incense to suppress the deterioration of the aroma. There was found.

It has also been found that the effect of suppressing the deterioration of the aroma of aroma can also be enhanced by using one or more selected from trehalose, maltitol and pullulan in combination with cyclodextrins which are cyclic carbohydrates. .

Hereinafter, embodiments of the present invention will be described.

[0033]

[Example 1] <Powder incense> Crush the flower part of raw tangerine,
In terms of anhydrous content, 100 parts by weight of the crushed product and 30 parts by weight of trehalose (registered trademark “Treha”, sold by Hayashibara Shoji Co., Ltd.) and branched β-cyclodextrin (trade name “Iso-Elite P”, sold by Maruha Corporation) The weight part was sprinkled and ground to obtain a powder (coarse powder) incense. This product is a powdered aroma that suppresses the deterioration of the aroma of orange flowers and maintains a stable aroma even after long-term storage.

[0034]

[Example 2] <Powder incense> 30 parts by weight of trehalose and 100 parts by weight of leaves of raw lindane (western linden) in terms of anhydride were converted to 30 parts by weight of pullulan (trade name "Pullulan PF2").
0 ", sold by Hayashibara Shoji Co., Ltd.), sprinkled with 3 parts by weight, mixed with dried rosemary leaf, dried and powdered to obtain a powder (coarse powder) incense. This product is a powdered aroma that suppresses the deterioration of the aroma of lindane and rosemary and maintains a stable aroma even after long-term storage.

[0035]

Example 3 <Morning incense> 5 parts by weight of a diluted aromatic wood extract prepared in the same manner as in Experiment 1 using sandalwood instead of Kara, 70 parts by weight of tabunoki powder (fine powder), 30 parts by weight of cedar powder (coarse powder) 3 parts by weight of trehalose, 1 part by weight of pullulan and a small amount of green pigment are kneaded with an appropriate amount of water into a paste according to a conventional method, extruded into a rod by a hydraulic molding machine, and dried by ventilation to form a rod. I got incense. This product is a high-quality molded incense that suppresses deterioration of the aroma of sandalwood over time, and hardly causes deformation and breakage.

[0036]

Example 4 <Multiple incense shaped incense> Pulp (coarse powder) 50 parts by weight, pulp (fine powder) 40 parts by weight, starch 10 parts by weight, trehalose 4 parts by weight, maltitol 4 parts by weight (registered trademark "Mavit", Hayashibara Shoji Co., Ltd.) 2 parts by weight of pullulan and 1 part by weight of branched β-cyclodextrin are mixed with an appropriate amount of a red pigment and a rose oil or a purple pigment and a lavender oil with an appropriate amount of water to form a paste, Next, it is processed into a flat plate, each of which is a material 1 and a material 2, and then one end of each material is overlapped and rolled to obtain a flat plate joined in a Z-shaped structure, further shredded, roll-formed and dried. Thus, a stick-shaped incense stick was obtained. This product is a multiple incense molded incense that suppresses deterioration of the aroma of rose oil and lavender oil and maintains a stable aroma even after long-term storage. This product is a strong and high-quality molded incense that is less likely to deform or break.

[0037]

[Example 5] <Multiple incense shaped incense> In terms of anhydride, 1 part each of raw magenta leaf stem, raw wormwood leaf stem and raw tea leaf stem was used.
To each part by weight, 0.4 part by weight of trehalose and 0.1 part by weight of β-cyclodextrin were sprinkled and crushed, steamed, dried and powdered to obtain each powder (coarse powder). Each of these plant powders (poor powder) is 20
80 parts by weight of pulp (fine powder), trehalose 2
Parts by weight and 2 parts by weight of pullulan, and then kneaded with an appropriate amount of water to form a paste. Then, each was processed into a flat plate according to the method of Example 4, and the magenta powder-containing material was used as material 1, The wormwood powder-containing material is used as material 2 and the tea powder-containing material is used as material 3, and one end of each material is overlapped, rolled, formed into a flat plate joined in a Z-shape, further shredded, roll-formed, and dried. To obtain a stick-shaped incense stick. This product is a multi-scented incense that suppresses the deterioration of the aroma of magenta, wormwood and tea, and maintains a stable aroma even after long-term storage. This product is a durable molded incense that is not easily deformed or broken.

[0038]

As described above, the present invention is different from the prior art in that one or more saccharides selected from trehalose, maltitol and pullulan are added to plant-derived substances that can exhibit an aroma. Or by incorporating a cyclic carbohydrate together with one or more of these carbohydrates, thereby suppressing deterioration of the aroma and establishing a long-term stable incense, and providing a high-quality molded incense which is hardly deformed or broken. It is an object of the present invention to provide an incense that can be tasted with a different aroma contained in each of the incense materials from the start to the end of the heating until the end thereof. The molded incense of the present invention is useful in aromatherapy and as cosmetics, daily necessities, Buddhist utensils, and the like. As described above, the industrial significance of the present invention covers a very wide range of industries such as the aromatherapy industry, the aesthetics industry, the health-related products industry, the cosmetics industry, the pharmaceutical industry, and the funeral festival industry.

[Brief description of the drawings]

FIG. 1 is a view showing an example in which one end of each of a plurality of incense-molded incense materials 1 and 2 before they are joined is overlapped.

FIG. 2 is a view showing an example of a flat plate obtained by rolling and joining materials 1 and 2 of a plurality of incense-molded incense.

FIG. 3 is a view showing an example of a column-shaped plural incense molded incense.

FIG. 4 is a view showing another example of a columnar incense shaped incense.

[Explanation of symbols]

 1, 2 incense material 3 joint

Claims (16)

[Claims] 1. In addition to a plant-derived substance capable of showing an aroma, one or more saccharides selected from trehalose, maltitol and pullulan, or a cyclic saccharide together with one or more saccharides Incense that contains quality. 2. The plant-derived substance capable of exhibiting an aroma is a plant-derived substance originally exhibiting an aroma, or a composition containing a plant-derived substance originally exhibiting no aroma and a fragrance, or The shaped incense according to claim 1, which is a mixture thereof. 3. The incense according to claim 1, wherein the incense is a powdered incense or a shaped incense. 4. A plant-derived substance capable of showing an aroma,
3. A multiple incense molded incense contained in different portions of the incense which comprises a plurality of substances having different aromas from each other, and wherein the plurality of substances do not substantially simultaneously elevate the aroma. 3. The incense according to 3. 5. The incense according to claim 4, wherein a joint between different portions containing substances having different aromas has a Z-shaped structure. 6. An incense raw material fine powder which passes through a Tyler standard sieve 60 mesh and a perfume raw material coarse powder which cannot pass through the same standard sieve 60 mesh are converted into 1 part by weight of the fine powder in terms of anhydride. A molded product obtained by using a composition comprising at least about 0.2 parts by weight of a coarse powder.
3. The incense according to 3, 4 or 5. 7. The incense according to claim 1, 2, 3, 4, 5, or 6, wherein the incense is heated by being ignited or heated without being ignited, and the scent is raised and enjoyed. . 8. An aroma comprising a step of including one or more saccharides selected from trehalose, maltitol and pullulan, or a cyclic saccharide together with one or more saccharides in a perfume raw material. A method for producing an incense containing a plant-derived substance capable of showing the following. 9. The plant-derived substance capable of exhibiting an aroma is a plant-derived substance originally exhibiting an aroma, or a composition containing a plant-derived substance originally exhibiting no aroma and a fragrance, or The method for producing incense according to claim 8, which is a mixture of these. 10. A plant-derived substance capable of showing an odor, and 1 selected from trehalose, maltitol and pullulan.
Forming a mixture comprising a kind or two or more kinds of carbohydrates or a cyclic carbohydrate together with one or more kinds of carbohydrates and an appropriate amount of water, and then shaping the mixture; Manufacturing method. 11. A plurality of plant-derived substances that can exhibit different aromas, and one or more saccharides selected from trehalose, maltitol, and pullulan, or one or more saccharides thereof Together with preparing a mixture containing a cyclic carbohydrate and an appropriate amount of water, processing the mixture into plates, respectively, then joining and overlapping a part of these plates, further cutting the bonded plates A method for producing a plurality of incense-molded incense, comprising a step of molding by incense. 12. The method for producing a multi-scented incense according to claim 11, wherein the joints of the mixtures having different aromas are joined so as to form a Z-shaped structure. 13. A plant-derived substance capable of exhibiting an aroma in the production of an incense, together with one or more sugars selected from trehalose, maltitol and pullulan, or one or more sugars thereof. A method for suppressing the deterioration of aroma, characterized by containing less than 50 w / w% of a cyclic saccharide in terms of anhydride per aroma. 14. A method for suppressing deformation and / or breakage of a molded incense, which comprises adding pullulan to a raw material in the production of the molded incense. 15. In the production of a shaped incense, fine incense raw material powder passing through a Tyler standard sieve 60 mesh and the same standard sieve 6 are used.
Using a perfume raw material powder that cannot pass through 0 mesh, and forming a composition obtained by mixing about 0.2 parts by weight or more of the coarse powder with respect to 1 part by weight of the fine powder in terms of an anhydride. A method for suppressing deformation or breakage of the formed incense. 16. An aroma deterioration inhibitor of incense, comprising one or more saccharides selected from trehalose, maltitol and pullulan, or a cyclic saccharide together with one or more saccharides as an active ingredient. .