Roasted malt composite caramel spice as well as preparation method and application thereof

Abstract

The invention discloses a roasted malt composite caramel spice as well as a preparation method and application thereof, and belongs to the technical field of tobacco spices. The invention provides the preparation method of the roasted malt composite caramel spice by optimizing parameters such as an extraction solvent, reaction temperature, reaction time and the addition amount of reaction raw materials of roasted malt. Compared with a traditional caramel pigment preparation method, the preparation method has the advantages that the roasted malt extract and the caramel feed liquid are creatively subjected to a composite caramelization reaction; the roasted malt has scorch aroma and sweet aroma and can be perfectly fused with the aroma of the caramel spice, and the prepared composite caramel spice is rich in aroma. Meanwhile, the preparation method is simple and convenient for industrial production, and the roasted malt composite caramel spice is convenient to operate and does not need special treatment when being used. The roasted malt composite caramel spice prepared by the invention is wide in application range, and can be applied to tobacco products and also can be expanded to the fields of food, daily chemicals, medicines and the like.

Description

Technical Field

[0001] The present invention relates to a roasted malt compound caramel flavor, a preparation method thereof and an application thereof, belonging to the technical field of tobacco flavors. Background Art

[0002] Caramel or caramel pigment, as a traditional food additive with functions of color adjustment, flavor adjustment and taste adjustment, is the food pigment with the largest sales volume and the widest application on the current market, playing a role in changing the tone and color of food, and has been widely used in food fields such as candies, biscuits, beverages, condiments, etc. According to the analysis of the market competition pattern and development prospect of the Chinese natural edible pigment industry from 2025 to 2030, the demand for natural caramel pigment is gradually increasing, and the proportion is expected to increase from 35% in 2019 to 48% in 2024. This reflects that consumers' attention to health and safety is constantly increasing, prompting manufacturers to turn to using more natural and healthier food additives. From the current research status of caramel pigment, people mainly focus on obtaining pigment products with higher color rate, better stability, guaranteed safety and matching with the target color-adjusted products, while there is little research on adjusting its flavor characteristics and improving its aroma characteristics.

[0003] Caramel-like aroma is an important aroma note in the aroma style characteristics of Chinese-style cigarettes, and has a crucial impact on the sensory quality of cigarettes. According to the sensory evaluation method for the style characteristics of Chinese-style cigarettes, caramel-like aroma and nutty aroma together constitute the roast aroma note. The smoking evaluation results of representative brand cigarettes show that roast aroma is an important part of their style characteristics, and for most Chinese-style cigarettes, caramel-like aroma is the main aroma note of their roast aroma characteristics. Therefore, caramel pigment or caramelization reactants with typical caramel-like aroma are crucial for supplementing the caramel-like aroma style of cigarette products.

[0004] At present, the application of caramelization reaction products as flavors in cigarettes is relatively less. Caramel pigment (type I) is mainly used for food coloring, with a relatively deep color but few flavor substances, and it is difficult to meet the flavoring requirements of other industries such as the tobacco industry; caustic sulfite caramel pigment (type II) has a very small scope of application and is only used in some foods and drugs with special requirements; while ammonia method caramel pigment (type III) and ammonium sulfite method caramel pigment (type IV) contain harmful components such as 4-methylimidazole and are severely limited in application. Therefore, developing caramelization reaction products suitable for cigarettes is of great significance for expanding their application in the tobacco industry.

[0005] The Chinese invention patent with a publication date of October 29, 2019 and a publication number of CN106010797B discloses a malt caramel sweet fragrance prepared from roasted malt. Its preparation method includes: raw material pretreatment, extraction, dewaxing, and membrane separation. This malt caramel sweet fragrance is rich in compounds such as pyrazines, furans, furanones, pyranones, and cyclopentenones, which can endow e-cigarettes with a pleasant caramel sweet fragrance, and the fragrance is coordinated with the natural fragrance of tobacco. However, membrane separation is required in the preparation process of this malt caramel sweet fragrance, which increases the preparation difficulty of the fragrance, and the preparation time is relatively long. At the same time, its effect in heated tobacco products is unknown.

[0006] The Chinese invention patent with a publication date of December 25, 2020 and a publication number of CN106947596B discloses a preparation method of a tobacco-use maltose caramel fragrance. Using maltose as the raw material, after autoclave reaction, it is subjected to fractional separation. After separation, the tobacco-use quality and style characteristics of each fraction are analyzed and studied. On this basis, the separated components of each stage are compounded and recombined to obtain maltose caramel fragrances with different tobacco-use effects. The maltose caramel used in this invention is type I caramel pigment, avoiding safety risks; and the unique style of maltose caramel has natural coordination with cigarette products. However, the preparation method of its maltose caramel fragrance first requires membrane separation, then sensory separation of the separated substances, and finally, according to the sensory evaluation results, the separated substances of each stage are recombined and compounded. The preparation process is complex, and the required instruments and equipment are not suitable for industrial promotion and use. Summary of the Invention

[0007] The first object of the present invention is to provide a preparation method of a roasted malt composite caramel fragrance, providing a caramel fragrance with a larger aroma amount and better coordination.

[0008] The second object of the present invention is to provide a roasted malt composite caramel fragrance prepared by the preparation method of a roasted malt composite caramel fragrance, providing a caramel fragrance with a richer fragrance for the existing technology.

[0009] The third object of the present invention is to provide the application of the roasted malt composite caramel fragrance in improving the quality of tobacco products, providing a method for improving the smoking taste of tobacco products for the existing technology.

[0010] In order to achieve the above objects, the technical solution adopted in the preparation method of a roasted malt composite caramel fragrance in the present invention is:

[0011] A preparation method of a roasted malt composite caramel fragrance, comprising the following steps:

[0012] S1. Extract the crushed roasted malt with a solvent to obtain a roasted malt extract; the solvent is water or an ethanol solution with a volume fraction of 10-50%;

[0013] S2. After mixing the saccharide raw material with water and heating to the caramelization reaction temperature, add the roasted malt extract obtained in S1 for reaction; the saccharide raw material is a monosaccharide, disaccharide or polysaccharide.

[0014] The beneficial effects of the above solution are as follows: The preparation method of a roasted malt compound caramel spice of the present invention is a pioneering invention. In the early research of the present invention, it was found that using roasted malt to participate in the caramelization reaction can be perfectly integrated with the caramel-like sweet aroma of the caramel liquid to produce caramel-like sweet spices with a more diverse variety and a more unique fragrance. Therefore, the present invention uses roasted malt to participate in the caramelization reaction to prepare a roasted malt compound caramel spice with a larger aroma amount and better coordination.

[0015] Furthermore, in the preparation process of the present invention, the roasted malt extract is directly added to the caramel liquid heated to the reaction temperature for a composite caramelization reaction, which has the advantages of simple preparation process and extremely short time consumption while ensuring that the prepared spice has good aroma characteristics, and is beneficial to actual industrial production.

[0016] Specifically, the present invention utilizes the caramelization reaction characteristics of glucose. The caramelization reaction of glucose has its own laws and optimal reaction conditions. In the absence of other interfering factors, the glucose aqueous solution is first heated to the caramelization reaction temperature. During this process, glucose molecules can form caramel intermediates with specific structures by gradually dehydrating and polymerizing according to their own pyrolysis reaction paths in a relatively pure environment. These intermediates have specific chemical activities and reaction sites, laying a good foundation for the subsequent reaction with the roasted malt extract. This can effectively avoid the problem that when the roasted malt extract is added at the beginning, various components in the roasted malt extract may interfere with the normal caramelization reaction of glucose (for example, some proteins, polysaccharides and other components in it may compete with glucose, or change the pH value and ionic strength of the reaction system, resulting in glucose being unable to form the expected caramel structure, thereby affecting the flavor and quality of the final composite caramel spice).

[0017] Moreover, the present invention improves the controllability of the entire preparation process. First, heating the glucose aqueous solution to the caramelization reaction temperature can precisely control the degree of caramelization of glucose. In this process, specific reaction stages can be reached, such as achieving a suitable color and the production amount of aroma precursor substances. Then, adding the roasted malt extract can further control the reaction between the two in a relatively stable caramel system. When directly mixing and heating, during the heating process, the caramelization reaction of glucose and the reaction between the roasted malt extract and glucose occur simultaneously, making it difficult to accurately control the process and degree of each reaction. For example, some heat-sensitive components in the roasted malt extract may decompose excessively or undergo other side reactions before glucose is fully caramelized, and an ideal composite spice cannot be obtained.

[0018] Meanwhile, the preparation method of the present invention can maintain the component stability of the roasted malt extract. The roasted malt extract contains various components, including sugars, phenols, flavonoids, amino acids, etc. When heated for a long time at a high temperature such as the caramelization reaction temperature, especially when initially in the reaction system, some of the heat-sensitive components may be greatly affected. For example, some volatile phenolic substances that contribute to special aromas may volatilize or decompose in large amounts during the early heating process, losing their contribution to the unique flavor of the compound caramel spice. By first heating the glucose aqueous solution to the caramelization reaction temperature, the system is relatively simple at this time. When the roasted malt extract is added to the reaction in a subsequent shorter time, it can reduce the loss of its heat-sensitive components to a certain extent and better retain the components beneficial to the flavor of the compound spice in the roasted malt extract, thereby ensuring the flavor uniqueness and quality stability of the compound caramel spice.

[0019] As a further improvement, the extraction in S1 includes first stirring the solvent and roasted malt at 50 - 60 °C for 5 - 6 h, and concentrating the liquid after solid-liquid separation.

[0020] As a further improvement, the mass ratio of the solvent to the roasted malt in S1 is (5 - 6):(1 - 1.1).

[0021] As a further improvement, the mass ratio of the roasted malt extract to the sugar raw material in S2 is (2 - 5):20.

[0022] As a further improvement, the sugar raw material includes glucose, sucrose, fructose, maltose or glucose syrup.

[0023] As a further improvement, the temperature of the reaction in S2 is 160 - 180 °C.

[0024] As a further improvement, the time of the reaction is 2 - 4 min.

[0025] In order to achieve the above object, the technical solution adopted by the roasted malt compound caramel spice prepared by the preparation method of a roasted malt compound caramel spice in the present invention is:

[0026] A roasted malt compound caramel spice prepared by the preparation method of a roasted malt compound caramel spice.

[0027] The beneficial effects of the above solution are as follows: The roasted malt selected in the present invention itself has a good roasted sweet aroma, which can be well integrated with the caramel sweet aroma. The prepared roasted malt compound caramel spice further increases the roasted aroma, sweet aroma and caramel aroma while ensuring the paste aroma. The successful development of the roasted malt compound caramel spice of the present invention will provide a new development idea for the preparation of natural caramel spices and a theoretical basis for the expansion of new caramel spice products.

[0028] To achieve the above object, the technical solution adopted in the application of a roasted malt compound caramel flavor in improving the quality of tobacco products in the present invention is as follows:

[0029] Application of a roasted malt compound caramel flavor in improving the quality of tobacco products.

[0030] The beneficial effects of the above solution are as follows: Through flavoring experiments on low-grade Henan tobacco leaves, tobacco stems, and reconstituted tobacco leaves, it is proved that the roasted malt compound caramel flavor can improve the sensory quality of tobacco products by increasing the aroma quantity and harmony, reducing off-flavors and irritation, and enhancing the aftertaste. Thus, it can be seen that the roasted malt compound caramel flavor of the present invention is very suitable for improving the smoking quality of tobacco products.

[0031] As a further improvement, the tobacco product is a heat-not-burn cigarette. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 It is the research roadmap of the present invention;

[0033] Figure 2 It is the sensory evaluation aroma radar chart of roasted malt extracts with different solvents in Example 1 of the present invention;

[0034] Figure 3 It is the sensory evaluation aroma radar chart of different flavors in Example 2 of the present invention;

[0035] Figure 4 It is the sensory evaluation aroma radar chart of roasted malt compound caramel flavors with different reaction temperatures in Example 3 of the present invention;

[0036] Figure 5 It is the sensory evaluation aroma radar chart of roasted malt compound caramel flavors with different reaction times in Example 4 of the present invention;

[0037] Figure 6 It is the sensory evaluation aroma radar chart of roasted malt compound caramel flavors with different material ratios in Example 5 of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0038] Roasted malt is a special malt that can be used for both coloring and flavor enhancement. Its flavor is mainly manifested as roasted sweetness, which is mainly the product of Maillard reaction, unsaturated fat oxidation, and caramelization reaction under high temperature conditions. By using roasted malt to participate in the caramelization reaction, it can be perfectly blended with the caramel-like sweet aroma of the caramel liquid to produce caramel spices with a more diverse range and more unique fragrance, overcoming the problems of the relatively light color of traditional type I caramel pigments and the insufficient aroma of type III and type IV caramel pigments. Currently, there are few research reports at home and abroad on the compound preparation of caramel spices from roasted malt extracts and caramelized liquid. Based on this, the present invention provides a preparation method of roasted malt compound caramel spices. The roasted malt compound caramel spices prepared by the preparation method of the present invention can be applied to cigarettes to improve the caramel-like sweet aroma of tobacco or tobacco products, have the effects of enriching the tobacco aroma, coordinating the smoke, and reducing the irritation of the smoke. Specifically, the research route of the present invention is as Figure 1 shown.

[0039] The following further elaborates on the present invention with specific examples. Unless otherwise specified, the equipment and reagents used in each example, experimental example, and comparative example can be obtained through commercial channels.

[0040] Roasted malt, also known as baked malt, is generally used in beer brewing. It is obtained by germinating soaked barley at an appropriate temperature and then baking it at a temperature of 60 - 70 °C until it emits a roasted aroma and its color darkens to brown. The roasted malt used in the following examples of the present invention is purchased on the market.

[0041] The preparation method of the roasted malt extract in the following examples of the present invention is as follows:

[0042] Take 10.0 g of crushed roasted malt, filter it through a 20-mesh sieve, add 50.0 g of solvent respectively, stir at 60 °C for 6 h, centrifuge at a speed of 4000 rpm for 20 min, take the supernatant, and under the condition of a water bath temperature of 40 °C, rotary evaporate and concentrate, and make up to 30.0 g with solvent to obtain the roasted malt extract.

[0043] The preparation method of the glucose caramel spice in the following examples of the present invention is as follows:

[0044] In a 500 mL round-bottom flask, add 40.0 g of glucose and 20.0 g of pure water, heat it in an oil bath for 15 - 20 min, and continue to react for 4 min when the temperature of the reaction solution reaches 170 °C. After the reaction ends, take out the reaction product, weigh it, and dissolve it in 20% ethanol (volume fraction) to obtain a solution with a concentration of 1.0 g / mL, that is, the glucose caramel spice.

[0045] I. Specific examples of a roasted malt compound caramel spice and its preparation method:

[0046] Example 1 Optimization of the extraction solvent of roasted malt

[0047] In this embodiment, the extraction solvent of roasted malt is optimized, and the specific implementation operation is as follows:

[0048] Take 10.0 g of roasted malt, crush it, filter it through a 20-mesh sieve, add 50.0 g of water, 10% ethanol (volume fraction), 30% ethanol (volume fraction), and 50% ethanol (volume fraction) solvents respectively, stir at 60 °C for 6 h, then centrifuge at 4000 rpm for 20 min. Under the condition of a water bath temperature of 40 °C, rotary evaporation and concentration are carried out, and heating and reflux extraction are carried out for 60.0 min to obtain the roasted malt extract. Inject 4 kinds of roasted malt extracts into the 0# blank cigarette of Sichuan Tobacco Industry Co., Ltd., 5 μL per cigarette, and conduct sensory evaluation according to the "GB5606.4-2005 Sensory Evaluation Method for Tobacco and Tobacco Products", and draw a sensory evaluation aroma radar chart according to the aroma notes.

[0049] The sensory evaluation aroma radar chart of roasted malt extracts with different solvents is as Figure 2 shown, and the sensory evaluation scores are shown in Table 1. It can be seen from the figure and the table that the aftertaste of the water extract is clean, but the aroma amount is low; the sweet feeling of the 10% ethanol extract is low, and there is a slight foreign smell; the 30% ethanol extract has better coordination, strong aroma, and lower irritation; the 50% ethanol extract has a lower aroma amount, the sweet feeling decreases, and there is a slight discomfort in the aftertaste. Therefore, the preferred extraction solvent is 30% ethanol.

[0050] Table 1 Sensory scores of cigarette sensory evaluation of roasted malt extracts with different solvents

[0051]

[0052] Example 2 Preparation of Roasted Malt Composite Caramel Flavor and Sensory Evaluation of Cigarette Flavoring

[0053] In this embodiment, a roasted malt composite caramel flavor is prepared, and it, glucose caramel flavor, and roasted malt extract are respectively added to cigarettes for sensory evaluation. The specific implementation operation is as follows:

[0054] In a 500 mL round-bottom flask, add 40.0 g of glucose and 20.0 g of pure water, and carry out oil bath heating. When the temperature of the reaction solution reaches 170 °C, add 8.0 g of roasted malt extract and continue the reaction for 4 min to terminate. After weighing the reaction product, dissolve it in 20% ethanol (volume fraction) to obtain a solution of 1.0 g / mL, that is, the roasted malt composite caramel flavor is obtained.

[0055] Inject the roasted malt extract (using 30% ethanol as the solvent), glucose caramel flavor, and roasted malt composite caramel flavor into the 0# blank cigarette of Sichuan Tobacco Industry Co., Ltd., 5 μL per cigarette, and conduct sensory evaluation according to the "GB5606.4-2005 Sensory Evaluation Method for Tobacco and Tobacco Products", and draw a sensory evaluation aroma radar chart according to the aroma notes.

[0056] The sensory evaluation aroma radar charts of different spices are as Figure 3 shown, and the sensory evaluation scores are shown in Table 2. It can be seen from the figure and the table that the roasted malt extract has no obvious sweet taste, the aftertaste is uncomfortable, and there is a slight miscellaneous smell; the glucose caramel spice has an obvious caramelized sweet taste, but the aroma amount is slightly insufficient; the roasted malt compound caramel spice has an obvious sweet taste, has the aftertaste of roasted malt caramel aroma, the smoky aroma is significantly improved, delicate and smooth.

[0057] Table 2 Sensory scores of different spice cigarettes in sensory evaluation

[0058]

[0059] Example 3 Optimization of the reaction temperature for the preparation of roasted malt compound caramel spice

[0060] In this example, the reaction temperature for the preparation of roasted malt compound caramel spice was optimized, and the specific implementation operations are as follows:

[0061] In 3 500 mL round-bottom flasks, 40.0 g of glucose and 20.0 g of pure water were respectively added, and oil bath heating was carried out. When the reaction solution temperatures reached 160 °C, 170 °C and 180 °C respectively, 8.0 g of roasted malt extract was added respectively, and the reaction was continued for 4 min and then terminated. After weighing the reaction product, it was dissolved in 20% ethanol (volume fraction) to obtain a solution of 1.0 g / mL. The compound caramel liquid was injected into the 0# blank cigarettes of Sichuan Cigarette Industry, 5 μL per cigarette, and sensory evaluation was carried out according to the "GB5606.4-2005 Sensory Evaluation Method for Tobacco and Tobacco Products", and the sensory evaluation aroma radar chart was drawn according to the aroma.

[0062] The sensory evaluation aroma radar charts of roasted malt compound caramel spice at different reaction temperatures are as Figure 4 shown, the aroma sensory scores are shown in Table 3, and the sensory evaluation scores are shown in Table 4. It can be seen from the figure and the table that the roasted malt compound caramel spice prepared by adding roasted malt extract and continuing the reaction for 4 min after the glucose reaction solution temperature reaches 160 °C has insufficient aroma amount, has miscellaneous smell, the aftertaste is slightly astringent, and the sweet taste is acceptable; the roasted malt compound caramel spice prepared by adding roasted malt extract and continuing the reaction for 4 min when the glucose reaction solution temperature reaches 170 °C has sufficient aroma amount, good aftertaste, strong sweet taste, good aroma quality, and has malt aroma; the compound caramel spice prepared by adding roasted malt extract and continuing the reaction for 4 min after the glucose reaction solution temperature reaches 180 °C has sufficient aroma amount and strong caramel aroma, and the aftertaste is slightly astringent. Therefore, the preferred reaction temperature is 170 °C.

[0063] Table 3 Sensory score table of roasted malt compound caramel spice at different reaction temperatures

[0064]

[0065] Table 4 Sensory Evaluation Scores of Cigarettes with Roasted Malt Compound Caramel Flavor at Different Reaction Temperatures

[0066]

[0067] Optimization of the Reaction Time for Preparing Roasted Malt Compound Caramel Flavor in Example 4

[0068] In this example, the reaction time for preparing roasted malt compound caramel flavor was optimized, and the specific implementation operations are as follows:

[0069] In three 500 mL round-bottom flasks, 40.0 g of glucose and 20.0 g of pure water were added respectively, and oil bath heating was carried out. When the temperature of the reaction solution reached 170 °C, 8.0 g of roasted malt extract was added respectively, and the reactions were terminated after 2 min, 4 min, and 6 min respectively. After weighing the reaction products, 20% ethanol (volume fraction) was added to dissolve them to obtain a solution with a concentration of 1.0 g / mL. The roasted malt compound caramel liquid was injected into the 0# blank cigarettes of Sichuan Tobacco Industry, 5 μL for each cigarette, and sensory evaluation was carried out in accordance with the "GB5606.4-2005 Sensory Evaluation Methods for Tobacco and Tobacco Products", and the sensory evaluation aroma radar chart was drawn according to the aroma notes.

[0070] The sensory evaluation aroma radar chart of roasted malt compound caramel flavor with different reaction times is as Figure 5 shown, and the aroma sensory scores are shown in Table 5, and the sensory evaluation scores are shown in Table 6. It can be seen from the figure and the table that the compound caramel flavor prepared by adding roasted malt extract and reacting for 2 min when the temperature of the reaction solution reached 170 °C has slightly miscellaneous odors, slightly obvious malt aroma, and acceptable sweetness; the compound caramel flavor prepared by adding roasted malt extract and continuing to react for 4 min when the temperature of the reaction solution reached 170 °C has rich aroma, good coordination, and comfortable aftertaste; the compound caramel flavor prepared by adding roasted malt extract and continuing to react for 6 min after the temperature of the reaction solution reached 170 °C has slightly miscellaneous odors and slightly burnt and charred odors. Therefore, the preferred reaction time is 4 min.

[0071] Table 5 Sensory Score Table of Reaction Time of Roasted Malt Compound Caramel Flavor

[0072]

[0073] Table 6 Sensory Evaluation Scores of Cigarettes with Roasted Malt Compound Caramel Flavor at Different Reaction Times

[0074]

[0075] Optimization of the Material Ratio for Preparing Roasted Malt Compound Caramel Flavor in Example 5

[0076] In this example, the material ratio for preparing roasted malt compound caramel flavor was optimized, and the specific implementation operations are as follows:

[0077] In four 500 mL round-bottom flasks, 40.0 g of glucose and 20.0 g of pure water were added respectively, and the mixture was heated in an oil bath. After the temperature of the reaction solution reached 170 °C, 4.0 g, 6.0 g, 8.0 g and 10.0 g of roasted malt extract were added respectively, and the reaction was continued for 2 min and then terminated. After weighing the reaction product, it was dissolved in 20% ethanol (volume fraction) to obtain a solution with a concentration of 1.0 g / mL. The compound caramel liquid was injected into the Sichuan Cigarette Industry 0# blank cigarette, 5 μL for each cigarette, and the sensory evaluation was carried out according to the "GB5606.4-2005 Sensory Evaluation Methods for Tobacco and Tobacco Products", and the sensory evaluation aroma radar chart was drawn according to the aroma notes.

[0078] The sensory evaluation aroma radar chart of the compound caramel spice with different material ratios is as Figure 6 shown, the aroma sensory scores are shown in Table 7, and the sensory evaluation scores are shown in Table 8. It can be seen from the figure and the table that the aroma amount of the compound caramel spice prepared by adding 4.0 g of roasted malt extract and continuing the reaction for 4 min after the temperature of the reaction solution reached 170 °C decreased, and there was a slight off-flavor; the aroma amount of the compound caramel spice prepared by adding 6.0 g of roasted malt extract and continuing the reaction for 4 min after the temperature of the reaction solution reached 170 °C slightly decreased, and the sweetness was relatively low; the aroma of the compound caramel spice prepared by adding 8.0 g of roasted malt extract and continuing the reaction for 4 min after the temperature of the reaction solution reached 170 °C was rich, with good coordination and obvious sweetness. The compound caramel spice prepared by adding 10.0 g of roasted malt extract and continuing the reaction for 4 min after the temperature of the reaction solution reached 170 °C had a slight off-flavor and poor coordination. Therefore, the preferred material ratio is 5:1.

[0079] Table 7 Sensory score table of the material ratio of roasted malt compound caramel spice

[0080]

[0081] Table 8 Sensory scores of cigarettes of roasted malt compound caramel spice with different material ratios

[0082]

[0083] Example 6 Analysis of flavor components of roasted malt compound caramel spice

[0084] In this example, the flavor components of the roasted malt compound caramel spice prepared with a material ratio of 5:1 in Example 5 were analyzed. The specific implementation operations are as follows:

[0085] 15.0 mL of the roasted malt compound caramel spice solution was ultrasonically treated with 10.0 mL of CH 2 Cl 2 for 2 min, and then refluxed and extracted at 60 °C for 30 min. After repeated extraction, the CH 2 Cl 2The layer was concentrated to 1 g. 100 μL (1.782 mg / mL) of phenethyl propionate was added as an internal standard, and GC-MS analysis was performed.

[0086] GC conditions: Agilent 7890B-5977 (60 m × 250 μm i.d. × 250 μm d.f.) chromatographic column; inlet temperature 250 °C; carrier gas He; column flow rate 1 mL / min; temperature programming, initial temperature 50 °C, held for 2 min, heated to 120 °C at 6 °C / min, then heated to 240 °C at 12 °C / min and maintained for 5 min, heated to 280 °C at 15 °C / min and held for 3 min; injection volume 1 μL; split ratio 2:1.

[0087] MS conditions: ionization mode electron impact source (EI); transfer line temperature 280 °C; ion source temperature 230 °C; quadrupole temperature 150 °C; ionization energy 70 eV; solvent delay 7 min; scan mode full scan.

[0088] The specific analysis results are shown in Table 9. It can be seen from the table that the roasted malt compound caramel flavor contains relatively high contents of components such as furfural, 2-methoxy-4-vinylphenol, 5-methylfurfural, 2-phenylethanol, and pyrrole-2-carbaldehyde. Among them, furfural, 2-methoxy-4-vinylphenol, and 5-methylfurfural have sweet, caramel, and roasted aroma notes, which can enhance the roasted sweet aroma of cigarettes, enrich the tobacco aroma, and improve the comfort of the throat. 2-phenylethanol, etc. helps to coordinate the overall aroma of cigarettes, maintain the stability of the cigarette aroma, and improve the delicacy and softness of the smoke.

[0089] Table 9 GC-MS flavor component analysis of roasted malt compound caramel flavor

[0090]

[0091] II. Specific examples of the application of a roasted malt compound caramel flavor in improving the quality of tobacco products:

[0092] Example 7 Application of roasted malt compound caramel flavor in improving the quality of low-grade flue-cured tobacco leaves in Henan

[0093] In this example, the roasted malt compound caramel flavor prepared in Example 5 (material ratio 5:1) was added to the low-grade flue-cured tobacco leaves in Henan. After cutting into shreds, cigarettes were made for sensory evaluation. The specific implementation operations are as follows:

[0094] After physically mixing roasted malt extract and caramel liquor at a mass ratio of 5:1, weighing and adding 20% ethanol (volume fraction) to dissolve, a solution with a concentration of 1.0 g / mL was obtained. Then, the obtained solution and the roasted malt compound caramel flavor prepared in Example 5 (material ratio of 5:1) were diluted 10 times with water and sprayed onto the surface of low-grade Henan tobacco leaves (China Tobacco 100, C4F, 2017) according to 1% of the weight of the tobacco leaf tissue. The tobacco leaves were balanced at 22 °C and 60% humidity for 8 h. The original tobacco leaves and the flavored tobacco leaves were cut into shreds and rolled into cigarettes, and sensory evaluation was carried out according to the "GB5606.4-2005 Sensory Evaluation Methods for Tobacco and Tobacco Products". The sensory scores are shown in Table 10.

[0095] Table 10 Sensory scores of cigarettes before and after flavoring low-grade flue-cured tobacco leaves in Henan

[0096]

[0097] As can be seen from the table, the original low-grade tobacco leaves in Henan have insufficient aroma, no obvious sweet taste, obvious astringency, certain off-flavors, and slight residue and astringency. After adding the physical mixture of roasted malt extract and caramel liquor, the quality of the aroma is improved, the caramel sweetness is obvious, and the fineness of the smoke is increased. After flavoring with the roasted malt compound caramel flavor, the roasted sweet taste is significantly improved, the aroma of the smoke is rich, the irritation is significantly reduced, the aftertaste is significantly improved, and the usability is increased.

[0098] Application of the roasted malt compound caramel flavor in Example 8 to improve the quality of cut stem

[0099] In this example, the roasted malt compound caramel flavor prepared in Example 5 (material ratio of 5:1) was added to the cut stem of tobacco stalks, and cigarettes were made for sensory evaluation. The specific implementation operations are as follows:

[0100] After physically mixing roasted malt extract and caramel liquor at a mass ratio of 5:1, weighing and adding 20% ethanol (volume fraction) to dissolve, a solution with a concentration of 1.0 g / mL was obtained. Then, the obtained solution and the roasted malt compound caramel flavor prepared in Example 5 (material ratio of 5:1) were diluted 10 times with water and evenly sprayed onto the cut stem of tobacco stalks according to 1% of the weight of the tobacco leaf tissue. The cut stem was balanced at 22 °C and 60% humidity for 8 h, rolled into cigarettes, and sensory evaluation was carried out according to the "GB5606.4-2005 Sensory Evaluation Methods for Tobacco and Tobacco Products". The sensory scores are shown in Table 11.

[0101] Table 11 Sensory scores of cigarettes before and after flavoring the cut stem

[0102]

[0103] As can be seen from the table, the original cut tobacco shreds are poor in aroma, flat in taste, insufficient in strength, low in irritation, and heavy in woody odor. After adding the physical mixture of roasted malt extract and caramel liquid, the quality of the aroma is improved and the woody off-odor is reduced. After flavoring with the roasted malt compound caramel spice, the sweet aroma and baking aroma of the cut tobacco shreds are significantly enhanced, the woody off-odor and irritation are significantly reduced, the smoke is thickened, and the usability is increased.

[0104] Application of Roasted Malt Compound Caramel Spice in Improving the Quality of Reconstituted Tobacco in Example 9

[0105] In this example, the roasted malt compound caramel spice (material ratio 5:1) prepared in Example 5 was added to reconstituted tobacco, and cigarettes were made for sensory evaluation. The specific implementation operations are as follows:

[0106] The roasted malt extract and caramel liquid were physically mixed at a mass ratio of 5:1, weighed, and then dissolved in 20% ethanol (volume fraction) to obtain a solution with a concentration of 1.0 g / mL. Then, the obtained solution and the roasted malt compound caramel spice (material ratio 5:1) prepared in Example 5 were diluted 10 times with water, and sprayed evenly on the reconstituted tobacco according to 1% of the weight of the tobacco tissue. The reconstituted tobacco was balanced at 22 °C and 60% humidity for 8 h, cut into shreds and rolled into cigarettes, and sensory evaluation was carried out according to the "GB5606.4-2005 Sensory Evaluation Methods for Tobacco and Tobacco Products". The sensory scores of the sensory evaluation are shown in Table 12.

[0107] Table 12 Sensory Scores of Cigarettes Made from Reconstituted Tobacco Before and After Flavoring

[0108]

[0109] As can be seen from the table, the original reconstituted tobacco has insufficient aroma quantity, obvious woody odor, certain residue and astringency. After adding the physical mixture of roasted malt extract and caramel liquid, the aroma quantity increases, the woody off-odor decreases, and the aftertaste improves. After flavoring with the compound caramel spice, the sweet taste of the smoke of the reconstituted tobacco is enhanced, the texture increases, the off-odor and irritation are significantly reduced, and the characteristics of sweetness, softness, and fineness are more prominent.

[0110] In summary, the present invention provides a novel compound caramel spice, its preparation method and application. The extract of roasted malt, a typical roasted sweet-flavored spice, is compounded with glucose for caramelization reaction to prepare a caramel-sweet flavored spice. The roasted malt compound caramel spice of the present invention can be applied in cigarettes to improve the caramel-sweet aroma of tobacco or tobacco products, has the functions of enriching the tobacco aroma, coordinating the smoke, and reducing the irritation of the smoke.

[0111] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that they can still modify the technical solutions described in the foregoing embodiments, or perform equivalent replacements on some or all of the technical features; and these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing a roasted malt composite caramel flavor, characterized in that: The following steps are involved: S1. Extracting the crushed roasted malt with a solvent to obtain a roasted malt extract; the solvent is water or an ethanol solution with a volume fraction of 10 to 50%; S2. After mixing the carbohydrate raw material with water and heating to the caramelization reaction temperature, the roasted malt extract obtained in S1 is added to react; the carbohydrate raw material is a monosaccharide, a disaccharide or a polysaccharide.

2. The method for preparing the roasted malt composite caramel flavor according to claim 1, characterized in that: The extraction in S1 includes stirring the solvent and roasted malt at 50-60° C. for 5-6 hours, and concentrating the liquid after solid-liquid separation.

3. The method for preparing the roasted malt composite caramel flavor according to claim 1 or 2, characterized in that: The mass ratio of solvent to roasted malt in S1 is (5-6):(1-1.1).

4. The method for preparing the roasted malt composite caramel flavor according to claim 1 or 2, characterized in that: The mass ratio of the roasted malt extract and the sugar raw material in S2 is (2-5):

20.

5. The method for preparing the roasted malt composite caramel flavor according to claim 4, characterized in that: The sugar raw material includes glucose, sucrose, fructose, maltose or glucose syrup.

6. The method for preparing the roasted malt composite caramel flavor according to claim 1 or 2, characterized in that: The temperature of the reaction in S2 is 160-180°C.

7. The method for preparing the roasted malt composite caramel flavor according to claim 6, characterized in that: The reaction time is 2 to 4 minutes.

8. A roasted malt composite caramel flavor prepared by the method for preparing a roasted malt composite caramel flavor according to any one of claims 1 to 7.

9. Use of the roasted malt composite caramel flavor as claimed in claim 8 in improving the quality of tobacco products.

10. The use of the roasted malt composite caramel flavor according to claim 9 in improving the quality of tobacco products, characterized in that: The tobacco product is a heat-and-burn cigarette.

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