JP2007321017A - Method for collecting aromatizing component, aromatizing composition obtained by the method and beverage and food characterized by adding the aromatizing composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To reproduce a balmy aroma of just prepared in a tea house. <P>SOLUTION: This excellent natural perfumery can be prepared by adsorbing discharged aromatic gas by an organic synthetic adsorbent in a recovering process of a "recovery" by a steam distillation of an aroma-originating material, eluting the aroma by an aqueous solvent such as an alcohol, etc., to recover the balmy aroma of just prepared without having strange smell, and adding it to the "recovery". The aroma-originating material is preferably a coffee and/or tea-based raw material, it is further preferable that the process of adsorbing the aromatic gas occupies approximately 50% of the whole steam distillation process, and it is furthermore preferable to perform the absorption from the starting of steam blowing-in to the distilling-out of the "recovery". <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for collecting aroma components. Specifically, it relates to a method for collecting a light top fragrance that could not be obtained by conventional recovery.

  Taste beverages such as coffee and tea-based beverages have been firmly established in the lives of Japanese people, and various types of beverages have been developed to pursue preference. Recently, with the growing demand for authenticity, sugar-free type taste drinks have been developed. One of the flavors required for such a beverage is a freshly savory flavor in a coffee shop, but it has been extremely difficult to reproduce this flavor. For example, as a method for recovering aroma components from coffee, a method (for example, Patent Document 1) in which coffee is steam distilled to obtain a recovery (recovered aroma) is commonly used. Since it is highly stable and generally unstable, it could not be recovered sufficiently.

As a method for collecting the fragrance component itself, the fragrance is conveyed by a carrier gas, and the aroma gas is collected at an ultra-low temperature (for example, Patent Document 2) or is collected by dissolving in a solvent (for example, Patent Document 3). ) Has been proposed. However, this aroma gas itself is not necessarily excellent as a fragrance and may be accompanied by an unpleasant odor component. Therefore, the aroma gas is characterized by contacting the aroma gas with molecular sieve carbon oxidized with a strong acid. A reforming method (Patent Document 4) has been proposed. Therefore, recovering all of the aroma gas has not necessarily solved the problem. On the other hand, as a method for recovering the aromatic component from the recovery, the aromatic component-containing distillate obtained by distilling fruit juice or coffee is brought into contact with the reverse-phase distribution type adsorbent and then extracted with a solvent. Although the component concentration method (patent document 5) etc. are proposed, as above-mentioned, it was difficult to reproduce the fragrance | flavor which the fragrance component containing distillate itself was fresh.
JP-A-2-203750 JP-A-61-254145 JP-A-4-252153 JP-A-10-165099 Japanese Patent Laid-Open No. 3-91456

  The problem to be solved is that there is no method for reproducing the scent of a coffee shop.

In order to solve the above-mentioned problems, the present inventors have intensively studied, and in the process of recovering recovery from a fragrance starting material by steam distillation, aroma gas exhausted without being recovered by adsorption is adsorbed to the organic synthetic adsorbent. And the present invention was completed by finding that the above-mentioned problems can be solved by elution with a solvent. That is, the present invention is based on the following configuration.
(1): A method for collecting aroma components, wherein in the step of recovering recovery from a fragrance starting material by steam distillation, the exhausted aroma gas is adsorbed on an organic synthetic adsorbent and eluted with a solvent.
(2) The method for collecting aroma components according to (1), wherein the step of adsorbing the aroma gas is approximately 50% of the total steam distillation step.
(3) The method for collecting aroma components according to (1), wherein the step of adsorbing the aroma gas is a step from the start of steam blowing to the recovery distillation in the total steam distillation step.
(4) The method for collecting aroma components according to any one of (1) to (3), wherein the solvent to be eluted is an alcoholic solvent.
(5) The method for collecting a fragrance component according to any one of (1) to (4), wherein the fragrance starting material is coffee and / or a tea-based material.
(6) A fragrance composition obtained by the method for collecting a fragrance component according to any one of (1) to (5).
(7): A fragrance composition, wherein the fragrance composition described in (6) is added to recovery.
(8): A food or drink comprising the fragrance composition according to (6) or (7).
(9): In the step of recovering the recovery from the fragrance starting material by steam distillation, the exhausted aroma gas is adsorbed on the organic synthetic adsorbent, and the material eluted with the solvent is added to the recovery. , A method for producing natural fragrances.
(10): A method for producing a fragrance starting material extract, wherein the natural fragrance according to (9) is added to a fragrance starting material extract.

  By using the method for collecting aroma components of the present invention, it is possible to obtain a fragrance composition that reproduces a freshly scented scent in a coffee shop and to provide a highly-preferenceable beverage.

  The aroma-derived substance used in the present invention is not particularly limited as long as it can be a raw material for natural fragrances. In general, Iceland moss, Acacia diau, akebi, Asa, Asafetida, Asian Tam, Ajowan, Azuki , Asparagus Linea Alice, Apple Mint, Artichoke, Anise, Avocado, Achacha, Achachazul, Amigasayuri, Amiris, Almond, Aritasou, Arcanna, Artemisia, Arnica, Alfalfa, Aloe, Angostura, Angolaweed, Apricot, Anzutake, Amberjack Grease, Amblet, Squid, Epimedium, Rabbit, East, Knotweed, Strawberry, Fig, Ginkgo, Wildflower Spider, Ylang Ylang, Iwaogi, Imperatoria, Inmortel, Winter Green, Watercress, Uguigi, Turmeric, Usbasaishin, Woodruff, Sea Urchin, Ume, Oolongcha, Egoma, Enokitake, Shrimp, Ebisu Rosa, Eligeron, Elder, Eletrocock, Elecanpen, Jeremi, Engosaku, Enju, Endive, European Thistle, Ouren, Psyllium, Okazeri, Krill, Oak, Oak Moss, Okera, Osmanthus, Opoponax, Ominaeshi, Omodaka, Dutch Sennichi, Origanum, Oris, Orynamum, Olive, Allspice, Orange, Orange Flower, Kai, Kainin, Kakao, Oyster, Kasai, Cashew nut, Cascara, Cascarilla, Castrium, Katakuri, Cutlet obsi, Cassie, Cassia fistula, Cateky, Crab, Carnation, Valerian, Duck , Cayapte, mustard, crow uri, crow biscak, guarana, calamus, galanga, currant, carissa, karin, cardamom, galvanum, curry, kawamidori, licorice, gambia, kanran, kiwifruit, kikaigaratake, kikyo, chrysanthemum, chrysanth , Yellow aloe vera, kina, yellowfin, yellowtail, hosta, gymnema sylvestre, catnip, caraway, calop, cucumber, kiraya, mizusukiki, guava, guayak, wolfberry, cedar quail, quail, quail, quail , Gummy, Cumin, Ground Ivy, Clara, Clarisage, Cranberry, Chestnut, Walnut, Cream, Grain of Paradise, Creta Dita Knee, Grapefruit, Clover, Clove, Chromoji, Chlorella, Mulberry, Washer, Caper, Ghetto, Cade, Kebraco, Gelmander, Kentur, Kemponashi, Gennoshouko, Kouji, Kodake, Kocha, Kouhone, Coca, Koganebana, Kokutobane, Kokului, Coconut, goshyu, pepper, costas, costmary, copaipa, coffee, kobushi, burdock, sesame, cola, coriander, coltsfoot, golden rod, colombo, consai, conzlango, confrey, cypress, fish, cherry, cherry, pomegranate, salmon , Sasa, Sasakusa, Search, Sassafras, Saffron, Sapodilla, Cactus, Sarashina Soma, Sarsaparilla, Salsify, Sarnos sycause, Hawthorn, Sanshuyu, Sansho , Santa Herb, Sandalack, Sandalwood, Sandal Red, Shiitake, Gene, Cedar, Citrus, Citronella, Sinus, Civet, Shimaruba, Shimeji, Peonies, Jasmine, Janohige, Jaborangi, Charlotte, Shukusha, Juniper Berry, Ginger, Shoyu, Shoyukas, Joryushu, Shoro, Shirotamogitake, Ginseng, Cinnamon, Vinegar, Watermelon, Daffodil, Sugi, Star anise, Starfruit, Stylax, Suppon, Japanese syrup, Zudravets, Snake Root, Spike Nard, Spruce, Spearmint, Sverhiyu, Slow Berry, Savory, Sekisho, Sage, Zedary, Senega, Geranium, Celery, Senkyu, Centauria, Sengen, St. John's , Senna, Sauce, Daio, Soybean, Thyme, Bamboo shoot, Octopus, Tade, Davana, Egg, Bamboo shoot, Onion, Tamarind, Damiana, Tamogitake, Tarragon, Taranoki, Tansy, Tangerine, Dandelion, Cherimora, Cherry Laurel, Cherry Wild, Chigaya, Chicory, Cheese, Chichitake, Chives, Chervil, Champaca, Tuberose, Datura, Cirata, Tsukushi, Tsukumono, Ivy, Camellia, Tsuyuxa, Tsuruganeninjin, Tsurugukudami, Diatang, Tisuru, Ditany, Dill, Dates, Tendai Togaku Tenra , Toki, dokushubutsu protein sushi, dokushobutsuyu, honey, corn, dokudami, eucommia, doggrass, tomato, dragon blood, durian, bird Ryu, trout balsam, tonka, naginata koju, pear, naster siamese, nuts, natto, jujube, nutmeg, nadeshiko, sea cucumber, aratake, niari, nusankinbaiyoueki, carrot, garlic, mugwort, nettle, nemnoki, knotgrass, Violet, pineapple, hibiscus, malt, pepper, basil, lotus, lotus cup, perth cup, parsley, butter, butter oil, buttermilk, birch, honey, patchouli, mint, buck bean, hakkoshu, hakkounyu, hakkoumieki, passion fruit, Bamboo shoots, buffalo berries, pearl barley, hanasuge, banana, vanilla, honeysuckle, papaya, barberry, hamago, hamasuge, hamanas, kingfish, hamamelis, rose, pal Rosa, Pandana, Van Reishi, Hikikoshi, Hishi, Pistachio, Hissop, Hickory, Peanuts, Hinoki, Hiba, Pipsisiwa, Himehagi, Hyacinth, Oyster Mushrooms, Biwa, Betel Row, Feijoa, Fenegreek, Fennel, Fujibakama, Fujimodoki, Fusumain , Butch, grape, grape salmon, peach, beech, beech, black caraway, blackberry, plum, brionia, prickly ash, primrose, prunera, blueberry, breadfruit, hay, bay, hazelnut, vetiver, batel, safflower , Penny Royal, Peppermint, Snake, Pepino, Peptone, Bergamot, Bergamot Mint, Peruvian Balsam, Verbena, Veronica, Benzoin, Bo Drose, Hoahound, Hou, Bakitake, Housho, Bowfu, Whey, Hoonoki, Horsemint, Horseradish, Button, Hop, Poppy, Poplar, Popau, Jojoba, Hoya, Bordeaux, Boronia, Maitake, Magwalt, Marshmallow, Marjoram, Ma Stick, Masoi, Matatabi, Machiko, Pine, Matsuouji, Mushroom, Matsutake, Matsubusa, Matsuhodo, Matecha, Beans, Marigold, Marva Diau, Quince, Mullin, Mallow, Mango, Mangosteen, Mikan, Mishima, Mitsu, Mitsu, Mitsu Meat, Mimosa, Myoga, Milk, Myrte, Milfoil, Myrrh, Mylobaran, Wheatcha, Musk, Murasaki, Mesquite, Meadowi, Mejiki, Maple, Melissa, Merilot, Melon, Mosengoke, Moniria Bayoueki, Mominoki, Peach, Moroheiya, Yakuchi, Yamabomo, Eucalyptus, Yukinoshita, Yuzu, Yucca, Lily, Yosai, Yorusa, Lions Foot, Lychee, Life Everlasting Flower, Lime, Lilac, Lacanka, Lacan Shaw, Raspberry, Latania, Radish, Labdanum, Lavender, Langwald, Langmoth, Rambutan, Liqueur, Leak, Lyzea, Linaroe, Longan, Ryofungsou, Ryokucha, Apple, Linden, Gentian, Lou, Borage, Reseda, Lemon, Lemongrass , Forsythia, forsythia, renbu, rosemary, lobe, laurel, longosa, wasabi, cottonweed, wormwood, wormseed, bracken, bracken Is preferably, coffee, cocoa, tea (non-fermented tea, semi-fermented tea, including fermented tea), is preferably used palatable like herbs.

  The steam distillation referred to in the present invention is a well-known and commonly used technique in the production of fragrances (parts of the JPO Gazette of Well-known / conventional techniques (fragrances) Part I. Fragrances generally issued on January 29, 1999 63 pp.), And is particularly limited. Although it is not a thing, it is described in detail in the said patent document 1 as a method of obtaining recovery. In general steam distillation, most of the aromatic components volatilized with water vapor are liquefied by cooling, and can be obtained as a distillate, but some light aroma components are not liquefied and released to the outside as exhaust gas. Will be. It is an object of the present invention to selectively collect the preferred aroma components of this exhaust gas.

  The synthetic adsorbent used in the present invention is not particularly limited as long as it can be used as a synthetic adsorbent. Preferably, the matrix is styrene, such as Amberlite (registered trademark) XAD-16 ( Organo Co., Ltd.), styrene-divinylbenzene series, such as Diaion (registered trademark) HP-20 (Mitsubishi Chemical Corporation), Sepabeads (registered trademark) SP-700 (Mitsubishi Chemical Corporation), acrylic, for example Diaion WK-10 (Mitsubishi Chemical Co., Ltd.), methacrylic, for example Diaion HP-2MG (Mitsubishi Chemical Co., Ltd.), acrylate ester, for example Amberlite XAD-7 (Organo Co., Ltd.), amide For example, Amberlite XAD-11 (manufactured by Organo Corporation), dextran, such as Sephadex ( (Registered trademark) G-25 (manufactured by Amersham Pharmacia Biotech), polyvinyl type such as Diaion FP-II (manufactured by Mitsubishi Chemical Corporation), etc. can be used, particularly preferably Sepabeads (registered trademark) SP-700 (Mitsubishi Chemical Corporation). Company) is used.

  In the present invention, the solvent used for desorbing the aromatic component from the synthetic adsorbent is not particularly limited as long as it is a solvent, but a water-soluble solvent is preferably used. Examples of the water-soluble solvent include solvents such as methanol, ethanol, 2-propanol, and acetone. One or a mixture of two or more of these can be used, and they are used in the form of an aqueous solution as necessary. The solvent used for extraction is preferably water or an aliphatic alcohol having 2 to 4 carbon atoms such as ethanol, propanol or butanol, and most preferably water or ethanol or a mixture thereof from the viewpoint of safety to the human body and handling.

  In the present invention, the fragrance can be recovered in all the steps of the steam distillation, but in the sense of avoiding the unpleasant odor, the step of adsorbing the aroma gas is approximately 50% of the total steam distillation step, That is, it is preferable to stop the adsorption when about 50% of the expected distillate distillate is obtained, and the process of adsorbing the aroma gas stops the adsorption when the recovery distills from the start of steam blowing. More preferably.

  The aroma component eluted in the present invention can be used as it is as a natural fragrance as it is, but by adding it to the recovery, a natural fragrance having a more natural feeling of burning can be prepared. Further, the natural fragrance can be formulated and used as follows. Generally dissolved in a (mixed) solvent such as water, alcohol, glycerin, propylene glycol, triethyl citrate at a suitable concentration (specifically, water / ethanol, water / ethanol / glycerin, water / glycerin, etc. Or a dextrin, sucrose, pectin, chitin or the like can be added thereto. Furthermore, these can be concentrated to form a paste-like extract, and excipients (dextrin, etc.) can be added to the solution of various components and powdered by spray drying. Various dosage forms can be employed.

  Moreover, various arrangements are possible for the fragrance component of the present invention by adding an existing fragrance. Perfumes that can be used in the present invention include, for example, ethyl acetoacetate, acetophenone, anisaldehyde, α-amylcinnamaldehyde, methyl anthranilate, ionone, isoeugenol, isoamyl isovalerate, ethyl isovalerate, allyl isothiocyanate , 3-butenyl isothiocyanate, 4-pentenyl isothiocyanate, benzyl isothiocyanate, 3-methylthiopropyl isothiocyanate, isothiocyanates, isobutanol, indole and derivatives thereof, γ-undecalactone, esters, 2-ethyl-3 , 5-dimethylpyrazine and 2-ethyl-3,6-dimethylpyrazine, ethyl vanillin, ethers, eugenol, octanol, octanal, ethyl octoate, isoamyl formate, geranyl formate, cytosate formate Loneryl, cinnamic acid, ethyl cinnamate, methyl cinnamate, ketones, geraniol, isoamyl acetate, ethyl acetate, geranyl acetate, cyclohexyl acetate, citronellyl acetate, cinnamyl acetate, terpinyl acetate, phenethyl acetate, butyl acetate, benzyl acetate , L-menthyl acetate, linalyl acetate, methyl salicylate, allyl cyclohexylpropionate, citral, citronellal, citronellol, 1,8-cineole, fatty acids, higher aliphatic alcohols, higher aliphatic aldehydes, higher aliphatic hydrocarbons , Cinnamyl alcohol, cinnamaldehyde, thioethers, thiols, decanal, decanol, ethyl decanoate, terpineol, limonene, pinene, myrcene, tapinolene, terpene hydrocarbons, γ-nonalactone, Nilin, paramethylacetophenone, hydroxycitronellal, hydroxycitronellal dimethyl acetal, piperonal, isoamyl phenylacetate, isobutyl phenylacetate, ethyl acetate, phenol ethers, phenols, furfural and its derivatives, propanol, propionic acid, propion Isoamyl acid, ethyl propionate, benzyl propionate, hexanoic acid, allyl hexanoate, ethyl hexanoate, ethyl heptanoate, l-perilaldehyde, benzyl alcohol, benzaldehyde, aromatic alcohols, aromatic aldehydes, d-borneol, Maltol, methyl N-methylanthranilate, methyl β-naphthyl ketone, dl-menthol, l-menthol, butyric acid, isoamyl butyrate, ethyl butyrate, In addition to synthetic or naturally derived fragrances such as cyclohexyl acid, butyl butyrate, lactones, and linalool, citrus essential oils such as orange, lemon, lime, and grapefruit, fruit systems such as apple, banana, grape, melon, peach, pineapple, and strawberry And natural flavors obtained from milk-based extracted flavors such as milk, cream, butter, cheese and yogurt, and mint-based essential oils such as peppermint and spearmint, etc. are exemplified and used as appropriate. The amount of the fragrance added is not particularly limited, but is generally 0.001 to 1.0% by mass, preferably 0.005 to 0.5% by mass, and most preferably 0.01% in the eluate. It is used at an addition amount of ˜0.1% by mass.

  The fragrance component of the present invention can be appropriately added at the processing stage of food and drink. The addition amount is not particularly limited, but generally an addition amount (as an eluent) of 0.001 to 10% is appropriate for food and drink. From the viewpoint of adding within a range that does not affect the original flavor of food and drink, 0.005 to 5% is preferable, and 0.01 to 1% is particularly preferable.

  The aromatic component of the present invention can be used for various foods and drinks without any particular limitation. For example, fruits or processed products thereof, vegetables or processed products thereof, seafood or processed products thereof, paste products, cooked foods, prepared vegetables, snacks, delicacies, processed foods, nutritional foods, tea drinks and coffee drinks Taste drinks, fruit juice drinks, carbonated drinks, soft drinks, functional drinks, alcoholic drinks, ice cream, confectionery such as sherbet, desserts such as jelly, pudding, sheep cane, cookie, cake, chocolate, chewing gum, buns, etc. , Breads such as confectionery bread and bread, jams, ramunes, tablets and tablet confectionery.

  Next, an Example is given and it demonstrates in detail.

[Example 1]
A column packed with 500 g of dried resin (Separbeads SP-700) is installed in a pipe branched in advance from a steam distillation apparatus. After charging 100 kg of tea leaves into a steam distillation kettle, 50 kg / h of steam was blown into the kettle to adsorb the steamed aroma onto the resin. After the distillation of the recovery, the volatile aroma was continuously adsorbed on the resin, and the adsorption of the aroma onto the resin was completed when the recovery recovery was 100 kg. The distillation end point was 100 kg recovery recovery. 5.5% of 99% ethanol was added to the resin that had completed aroma adsorption, and the mixture was stirred well, allowed to stand for 30 minutes, and then the resin was removed to obtain 5 kg of the ethanol solution of the present invention.

[Example 2]
A column packed with 500 g of dried resin (Separbeads SP-700) is installed in a pipe branched in advance from a steam distillation apparatus. After charging 100 kg of tea leaves into a steam distillation kettle, 50 kg / h of steam was blown into the kettle to adsorb the steamed aroma onto the resin. After the distillation of the recovery, the volatile aroma was continuously adsorbed to the resin, and the adsorption of the aroma to the resin was completed when the recovery recovery was 50 kg. The distillation end point was 100 kg recovery recovery. 5.5% of 99% ethanol was added to the resin that had completed aroma adsorption, and the mixture was stirred well, allowed to stand for 30 minutes, and then the resin was removed to obtain 5 kg of the ethanol solution of the present invention.

[Example 3]
A column packed with 500 g of dried resin (Separbeads SP-700) is installed in a pipe branched in advance from a steam distillation apparatus. After charging 100 kg of tea leaves into a steam distillation kettle, 50 kg / h of steam was blown into the kettle to adsorb the steamed aroma onto the resin. When the recovery distillate was confirmed, the aroma adsorption to the resin was completed. The distillation end point was 100 kg recovery recovery. 5.5% of 99% ethanol was added to the resin that had completed aroma adsorption, and the mixture was stirred well, allowed to stand for 30 minutes, and then the resin was removed to obtain 5 kg of the ethanol solution of the present invention.

[Example 4]
To 100 kg of the recovery obtained in Example 1, 35 kg of ethanol, 60 kg of water, and 5 kg of the aroma recovery ethanol solution of Example 1 were added to obtain the natural fragrance of the present invention.

[Example 5]
To 100 kg of the recovery obtained in Example 2, 35 kg of ethanol, 60 kg of water, and 5 kg of the aroma recovery ethanol solution of Example 2 were added to obtain the natural fragrance of the present invention.

[Example 6]
To 100 kg of the recovery obtained in Example 3, 35 kg of ethanol, 60 kg of water, and 5 kg of the aroma recovery ethanol solution of Example 3 were added to obtain the natural fragrance of the present invention.

[Comparative Example 1]
To 100 kg of the recovery obtained in Example 1, 40 kg of ethanol and 60 kg of water were added to obtain a natural fragrance of Comparative Example 1.

  Sensory evaluation was performed about the flavor of the natural fragrance | flavor of Example 4, 5, 6 and the comparative example 1. FIG. Evaluation was carried out by sensory evaluation by adding 0.2% of Examples 4, 5, and 6 and Comparative Example 1 (control product) to a black tea beverage base, and using 10 expert evaluation panels with no addition as controls. The tea beverage base manufacturing method and evaluation criteria are shown below.

[Tea drink base manufacturing method]
To 300 ml of 80 ° C. hot water, 7 g of tea leaves (Ceylon blend) and 0.2 g of sodium ascorbate were added, and extraction was performed for 5 minutes. After extraction, solid-liquid separation was performed, 30 g of sugar and water were added to make 1,000 ml, and the pH was adjusted to 5.5 with sodium bicarbonate. After adjustment, the container was filled and subjected to retort sterilization at 121 ° C. for 10 minutes.

[Evaluation criteria]
The criteria for evaluation were additive-free control (4 points), with respect to fragrance, very strong (7 points) to very weak (1 point), and with a feeling of burning (7 points). ) To hardly feel (1 point), and the palatability was evaluated by a seven-step evaluation from very high (7 points) to very low (1 point). Table 1 shows the average of evaluation points and flavor comments.

  From the results of Table 1, although the natural fragrance of Comparative Example 1 has an effect of strengthening the fragrance as compared with the additive-free, the feeling of burning is almost the same as the additive-free, whereas the natural fragrance of the present invention It can be seen that the fragrances (Examples 4, 5, and 6) have a good fragrance and can impart a feeling of brewing tea.

[Example 7]
A column packed with 500 g of dried resin (Separbeads SP-700) is installed in a pipe branched in advance from a steam distillation apparatus. After charging 100 kg of ground coffee beans into a steam distillation kettle, 80 kg / h of steam was blown into the kettle to adsorb the steamed aroma onto the resin. After the distillation of the recovery, the volatile aroma was continuously adsorbed on the resin, and the adsorption of the aroma onto the resin was completed when the recovery recovery was 100 kg. The distillation end point was 100 kg recovery recovery. 5.5% of 99% ethanol was added to the resin that had completed aroma adsorption, and the mixture was stirred well, allowed to stand for 30 minutes, and then the resin was removed to obtain 5 kg of the ethanol solution of the present invention.

[Example 8]
A column packed with 500 g of dried resin (Separbeads SP-700) is installed in a pipe branched in advance from a steam distillation apparatus. After charging 100 kg of ground coffee beans into a steam distillation kettle, 80 kg / h of steam was blown into the kettle to adsorb the steamed aroma onto the resin. After the distillation of the recovery, the volatile aroma was continuously adsorbed to the resin, and the adsorption of the aroma to the resin was completed when the recovery recovery was 50 kg. The distillation end point was 100 kg recovery recovery. 5.5% of 99% ethanol was added to the resin that had been subjected to aroma adsorption, and the mixture was stirred well, allowed to stand for 30 minutes, and then the resin was removed.

[Example 9]
A column packed with 500 g of dried resin (Separbeads SP-700) is installed in a pipe branched in advance from a steam distillation apparatus. After charging 100 kg of ground coffee beans into a steam distillation kettle, 80 kg / h of steam was blown into the kettle to adsorb the steamed aroma onto the resin. When the recovery distillate was confirmed, the aroma adsorption to the resin was completed. The distillation end point was 100 kg recovery recovery. 5.5% of 99% ethanol was added to the resin that had completed aroma adsorption, and the mixture was stirred well, allowed to stand for 30 minutes, and then the resin was removed to obtain 5 kg of the ethanol solution of the present invention.

[Example 10]
To 100 kg of the recovery obtained in Example 7, 35 kg of ethanol, 60 kg of water, and 5 kg of the aroma recovery ethanol solution of Example 7 were added to obtain the natural fragrance of the present invention.

[Example 11]
35 kg of ethanol, 60 kg of water and 5 kg of the aroma recovery ethanol solution of Example 8 were added to 100 kg of the recovery obtained in Example 8 to obtain the natural fragrance of the present invention.

[Example 12]
35 kg of ethanol, 60 kg of water and 5 kg of the aroma recovery ethanol solution of Example 9 were added to 100 kg of the recovery obtained in Example 9 to obtain the natural fragrance of the present invention.

[Comparative Example 2]
40 kg of ethanol and 60 kg of water were added to 100 kg of the recovery obtained in Example 7 to obtain a natural fragrance of Comparative Example 2.

  Sensory evaluation was performed about the flavor of the natural fragrance | flavor of Example 10, 11, 12 and the comparative example 2. FIG. Evaluation was carried out by sensory evaluation by adding 0.2% of Examples 10, 11, and 12 and Comparative Example 2 (control product) to black coffee, and using 10 expert evaluation panels with no addition as controls. The production method of black coffee and the criteria for evaluation are shown below.

[Black coffee recipe]
58 g of ground coffee beans were subjected to drip extraction with hot water (90-95 ° C.) 10 times the amount of beans. After cooling the extract to 20 ° C. or lower, sucrose fatty acid ester and water were added thereto to make 1000 ml, and the pH was adjusted to 6.0 with sodium bicarbonate. After adjustment, the container was filled and subjected to retort sterilization at 121 ° C. for 10 minutes.

[Evaluation criteria]
The criteria for evaluation were additive-free control (4 points), with respect to fragrance, very strong (7 points) to very weak (1 point), and with a feeling of burning (7 points). ) To hardly feel (1 point), and the palatability was evaluated by a seven-step evaluation from very high (7 points) to very low (1 point). Table 2 shows the average of the evaluation points and the flavor comments.

  From the results shown in Table 2, the natural fragrance of Comparative Example 2 has an effect of enhancing the fragrance as compared with the additive-free, but the feeling of burning is almost the same as the additive-free, whereas the natural fragrance of the present invention is not changed. It can be seen that the fragrances (Examples 10, 11, and 12) can give not only the enhanced fragrance but also the savory aroma that can be felt when brewing coffee.

[Example 13]
5% of the natural fragrance of Example 12 was added to a commercially available coffee extract (manufactured by FNC) to prepare a coffee extract of the present invention, which was given a feeling of brewing coffee and improved palatability.

  By using the fragrance collection method of the present invention, it is possible to provide various foods and drinks that reproduce the fragrance of a freshly brewed coffee shop.

Claims (10)

  A method for collecting aroma components, wherein in the step of recovering recovery from a fragrance starting material by steam distillation, the exhausted aroma gas is adsorbed on an organic synthetic adsorbent and eluted with a solvent.   The method for collecting aroma components according to claim 1, wherein the step of adsorbing the aroma gas is approximately 50% of the total steam distillation step.   The method for collecting aroma components according to claim 1, wherein the step of adsorbing the aroma gas is a step from the start of steam blowing to the recovery distillation in the total steam distillation step.   The method for collecting aroma components according to any one of claims 1 to 3, wherein the solvent to be eluted is an alcoholic solvent.   The method for collecting aroma components according to any one of claims 1 to 4, wherein the perfume starting material is coffee and / or tea-based material.   A fragrance composition obtained by the method for collecting a fragrance component according to any one of claims 1 to 5.   A fragrance composition comprising the fragrance composition according to claim 6 added to recovery.   A food or drink comprising the fragrance composition according to claim 6 or 7 added thereto.   In the step of recovering the recovery from the fragrance starting material by steam distillation, the exhausted aroma gas is adsorbed on the organic synthetic adsorbent, and the one eluted with the solvent is added to the recovery. Production method.   A method for producing a fragrance starting material extract, wherein the natural fragrance according to claim 9 is added to a fragrance starting material extract.