CN110049684A - Oil-in-water type emulsion spice composition largely containing terpenic series hydrocarbon flavor compounds - Google Patents

Abstract

Problem of the present invention is that, there is provided the versatility for the type for contributing for the good flavor of imparting harmony and not limiting beverage/food that previous water soluble flavours and emulsification fragrance cannot achieve high spice composition, it is further provided to be able to maintain that the spice composition of stability and the transparency making an addition in beverage/food.Solution of the invention is to provide oil-in-water type emulsion spice composition, it contains ingredient below (A) ~ (C): (A) fragrance, relative to its total amount contain 10 mass % or more (a) terpenic series hydrocarbon flavor compounds (except limonene) and 0 mass % more than or lower than (b) limonene of 50 mass % flavor compounds；(B) emulsifier；(C) is one kind or two or more in carbohydrate, ethyl alcohol and polyalcohol.

Description

Oil-in-water type emulsion spice composition largely containing terpenic series hydrocarbon flavor compounds

Technical field

The present invention relates to a large amount of oil-in-water type emulsion fragrance groups for containing terpenic series hydrocarbon flavor compounds (except limonene) Close object and the beverage/food containing it.In addition, further to aforementioned oil-in-water type emulsion spice composition and water solubility is contained The beverage/food of fragrance.

Background technique

The polarity of flavor compounds is lower, it is difficult to which the substance for being dissolved in the aqueous solvents such as water (showing oil-soluble) is more.Separately On the one hand, largely the form containing water is easy to eat beverage/food, and most beverage/foods contain large quantity of moisture.Therefore, in order to It is steadily compounded the flavor compounds of desired amount in a large amount of beverage/foods comprising moisture, proposes flavor compounds to aqueous molten The solubility of agent or the dispersed water soluble flavours being improved, emulsification fragrance (such as non-patent literature 1).

Water soluble flavours refer to the hydrous ethanol of the oil soluble liquid containing essential oil, natural perfume material, synthetic perfume etc. or Liquid obtained from the non-spirit solvent dissolution such as propylene glycol (uses the also referred to as essence fragrance of hydrous ethanol).Water soluble flavours It is usually pellucidly dissolved in the aqueous solvents such as water and shows good just fragrant, therefore be usually used in beverage etc. and need the transparency Beverage/food.

As in water soluble flavours as far as possible in large quantities containing the method for flavor compounds, it is known to use polarity is lower The method of solvent.For example, proposing a large amount of to obtain by the way that tangerine oil is carried out extraction processing with specific pure and mild propylene glycol The method (patent document 1) of water soluble flavours containing flavor compounds；Compounding is high by the essential oil obtained from edible material Extract obtained from the hydrous ethanol extraction processing of concentration, to obtain the method (patent document 2) of low alcohol beverage.

But it is even if largely water-soluble containing oil-soluble flavor compounds using the lower solvent preparation of polarity like this Property fragrance, if being compounded such water soluble flavours in beverage/food, flavor compounds can be precipitated (because compounding is water-soluble fragrant Expect and lead to clear beverage/food gonorrhoea, after a certain period of time in the interface of liquid phase and gas phase formation oil droplet or by oil after compounding Drip the ring (neck ring) etc. constituted), the beauty or fragrance deterioration of beverage/food are damaged sometimes.Particularly, beverage/food is essence On not in the case where the beverage/food of spirituosity (that is, polarity is high), be easy to be precipitated.Like this, water soluble flavours are due to that can contain The type or amount of some flavor compounds are somewhat limited, and therefore, it is difficult to make water soluble flavours individually to have adequately Potency, multiplicity fragrance, also, containing a certain amount of above flavor compounds water soluble flavours not can guarantee match be mixed in beverage Stability, the transparency of beverage/food of flavor compounds when in food.

Among flavor compounds, as the terpenic series of structural unit included in pericarp of citrus etc. and using isoprene Hydrocarbon flavor compounds known polarity is low and water-soluble extremely low, therefore does not contribute fragrance, and be also easy to deteriorate.Therefore, will From being remove or reduced in tangerine oil comprising oil obtained from the terpenes including terpenic series hydrocarbon flavor compounds, i.e. without terpenes The oil of processing is used as fragrance or spice material (patent document 3).

On the other hand, emulsification fragrance refers to the oil-soluble containing flavor compounds such as essential oil, natural perfume material, synthetic perfumes Perfume (or spice) has been wrapped obtained from stirring, containing interior after liquid mixes in the mixed liquor of emulsifier, water-soluble polysaccharides, sugar alcohol, water etc. Expect the liquid of the emulsified particles of compound.Emulsification fragrance can make water-soluble low flavor compounds be stably dispersed in beverage/food In.The savoriness such as entity sense can be assigned to beverage/food by emulsifying fragrance, but due to leading to flavor compounds because of emulsification Volatility reduction, therefore compared with water soluble flavours, the performance of fragrance is slow, and slight fragrance emissions are weak.In addition, according to fragrance The difference of object is closed there is also the substance for being difficult to emulsify (acids, esters etc.), the range for the fragrance that can be assigned is limited.

Therefore, the beverage/food that previous water soluble flavours and emulsification fragrance are each suitable for compounding is limited, and is furthermore possible to The fragrance that the beverage/food that is compounded is assigned due to the flavor compounds and its amount that can contain limitation and have weighting, it is difficult to Claim to be contributed in terms of improving or enhancing harmonious good fragrance.

Existing technical literature

Patent document

Patent document 1: Japanese Unexamined Patent Application Publication 2003-535207 bulletin

Patent document 2: Japanese Unexamined Patent Publication 2000-245431 bulletin

Patent document 3: Japanese Unexamined Patent Publication 6-108088 bulletin

Non-patent literature

Non-patent literature 1: the purifying processing technology of general 23 fragrance of known conventional techniques collection (fragrance) I portion fragrance.

Summary of the invention

Subject to be solved by the invention

The problem to be solved by the present invention is to provide previous water soluble flavours and emulsification fragrance cannot achieve to various each The improvement of the good fragrance of harmony of sample beverage/food enhances the high spice composition of contributive versatility, further mentions For with flavor compounds are stable in beverage/food when being mixed in beverage/food and are able to maintain that the perfume (or spice) of the transparency of beverage/food Feed composition.

Means for solving the problems

The inventors of the present invention are furtherd investigate in view of aforementioned problems.As described above, in the past, tangerine oil is being used for fragrance When raw material, beverage/food, most use is from remove or reducing substance obtained from terpenic series hydrocarbon flavor compounds in essential oil.This Outside, in tangerine oil and not comprising much terpenic series hydrocarbon flavor compounds in addition to limonene, absolutely not pre- desired general They are largely compounded in fragrance, in beverage/food.However, unexpectedly, largely contains terpenic series hydrocarbon fragrance in preparation Close object (except limonene) oil-in-water type emulsion spice composition, thus individually or be compounded together with fruit juice, water soluble flavours When in various beverage/foods, obtain wholly unexpected as a result, to the beverage/food, assign, improve and/ Or enhance fragrance and/or flavor (being also collectively referred to as flavor below), the good flavor of being equalized property and natural sense.Picture of the present invention In this way, based on oil-in-water type emulsion spice composition is made, selectively largely containing terpenic series hydrocarbon flavor compounds, this is completely new Idea.

Therefore, the present invention provides technical solution below.

[1] oil-in-water type emulsion spice composition, containing following (A), (B) and (C),

(A) fragrance

Relative to fragrance total amount, the flavor compounds of following (a) He (b) are contained with following ratios,

(a) terpenic series hydrocarbon flavor compounds (except limonene): 10 mass % or more

(b) limonene: 0 mass % is more than or lower than 50 mass %

(B) emulsifier

(C) one kind or two or more in carbohydrate, ethyl alcohol and polyalcohol.

[2] the oil-in-water type emulsion spice composition according to aforementioned [1], wherein (A) fragrance further contains relatively It is lower than (c) oxygen-containing flavor compounds of 90 mass % in (A) fragrance total amount.

[3] the oil-in-water type emulsion spice composition according to aforementioned [1] or [2] also contains selected from (D) animals and plants It is one kind or two or more in grease, (E) water and (F) oil-soluble inhibitor.

[4] the oil-in-water type emulsion spice composition according to any one of aforementioned [1] ~ [3], wherein the terpenes of (a) It is hydrocarbon flavor compounds for selected from alloocimene, ocimenum, laurene, dihydromyrcene, α-farnesene, β-farnesene, australene Alkene, nopinene, amphene, α-phellandrene, α-terpinene, β-terpinene, γ-terpinene, 3- carene, p-cymene, α-opopanax Alkene, β-bisabolene, γ-bisabolene, α-himachalene, β-cedrene, α-carypohyllene, β-carypohyllene, γ-carypohyllene, balun West Asia tangerine alkene, α-thujopsene, β-thujopsene, α-guaiene, β-guaiene, γ-guaiene, δ-guaiene, It is longifolene, terpinolene, one kind or two or more in cadinene.

[5] the oil-in-water type emulsion spice composition according to any one of aforementioned [1] ~ [4], wherein oil-in-water type Emulsifying spice composition is clarification lotion (clear emulsion).

[6] beverage/food, compounded with oil-in-water type emulsion spice composition described in any one of aforementioned [1] ~ [5].

[7] beverage/food according to aforementioned [6], also compounded with water soluble flavours.

[8] beverage/food according to aforementioned [7], wherein water soluble flavours are essence fragrance.

[9] beverage/food according to any one of aforementioned [6] ~ [8], wherein beverage/food is beverage.

[10] beverage according to aforementioned [9], wherein beverage is transparent beverage.

The effect of invention

Oil-in-water type emulsion spice composition of the invention itself can be used as the fragrance of beverage/food and/or the imparting of flavor, Improvement and/or reinforcing agent.In addition to this, emulsification spice composition of the invention can be with various water soluble flavours simultaneously With can be assigned to the beverage/food of various flavor harmonious especially good compared with water soluble flavours are used alone Flavor, natural sense.Further, using specific emulsifier, even if being compounded in non-alcoholic beverage etc. substantially not In the beverage/food of spirituosity (i.e. polarity is high), muddy, neck ring is not generated yet, is able to maintain that its transparency.Therefore, of the invention The versatility for emulsifying spice composition is very high.

Further, by largely containing polarized low and easy emulsification terpenic series hydrocarbon flavor compounds, ensure that emulsification is fragrant The stability of the emulsified particles of feed composition, therefore, the low flavor compounds of emulsion stability (such as esters) can also be with terpenes It is that hydrocarbon flavor compounds are steadily interior together to wrap in emulsified particles.Therefore, the range for the fragrance that beverage/food can be assigned Substantially expand.

Further, since having the flavor reinforcing effects such as savoriness, the tax perfume (or spice) rate to beverage/food can reduce, fruit juice makes With rate, reduced with the cost of beverage/food manufacture closely bound up.

Specific embodiment

Oil-in-water type emulsion spice composition of the invention (hereinafter also referred to as emulsification spice composition) is characterized in that, Containing following ingredients (A), (B) and (C),

(A) fragrance

Relative to fragrance total amount, the flavor compounds of following (a) He (b) are contained with following ratios,

(a) terpenic series hydrocarbon flavor compounds (except limonene): 10 mass % or more

(b) limonene: 0 mass % is more than or lower than 50 mass %

(B) emulsifier

(C) one kind or two or more in carbohydrate, ethyl alcohol and polyalcohol.

Hereinafter, the other compounds for optionally including for ingredient (A) ~ (C) and emulsification spice composition of the invention carry out Explanation.

< is about ingredient (A) fragrance >

Emulsification spice composition of the invention includes fragrance as ingredient (A).Ingredient (A) contains the terpenic series in addition to limonene Hydrocarbon flavor compounds, i.e. ingredient (a) are used as essential component.Ingredient (A) may further contain limonene as ingredient (b), this Outside, other flavor compounds and/or composition can also be contained.

The terpenic series hydrocarbon flavor compounds being able to use in the ingredient (a) of emulsification spice composition of the invention are (below Referred to as " terpenic series hydrocarbon ") it is hydrocarbon compound using isoprene as structural unit, in emulsification spice composition of the invention In largely contain, be able to use one kind or two or more in addition to limonene.Specifically, such as " Japanese To お can be used け Ru food flavor compound Shi Yong real state tune Check (the using real random variables of japanese food flavor compounds) " (Heisei 12 years Spend scientific research report of improving people's living condition；Japanese perfume industry can distribution Heisei in March, 13), " synthetic perfume chemistry と knowledge of goods (synthetic perfume chemistry and knowledge of goods) " (March 22 in 2005, which increases day by day, mends revised edition distribution, and print rattan member one writes, chemical industry day Newspaper office) etc. in the terpenic series hydrocarbon recorded (except limonene).

More specifically, alloocimene, ocimenum, laurene, dihydromyrcene, α-farnesene, β-method can be enumerated Alkene, australene, nopinene, amphene, α-phellandrene, α-terpinene, β-terpinene, γ-terpinene, 3- carene, p-cymene ( Referred to as p-Methylisopropylbenzene), α-bisabolene, β-bisabolene, γ-bisabolene, α-himachalene, β-cedrene, α-China pink Alkene (also referred to as humulene), β-carypohyllene, γ-carypohyllene (also referred to as isocaryophyllene), valencia Orange alkene, α-thujopsene, β-thujopsene, α-guaiene, β-guaiene, γ-guaiene, δ-guaiene, longifolene, terpinolene, needle juniper Alkene etc., but it is not limited to these.It should be noted that these compounds are arbitrarily stood there are when one kind or two or more stereoisomer Body isomers is included in the terpenic series hydrocarbon being able to use in the present invention.

Ingredient (a) relative to the ratio of ingredient (A) total amount is preferably 10 mass % or more, can be 15 mass % or more, 20 Quality % or more, 25 mass % or more, 30 mass % or more, 40 mass % or more, 50 mass % or more, 60 mass % or more, 70 mass % Above, 80 mass % or more, 90 mass % or more or 95 mass % or more.When using terpenic series hydrocarbon of more than two kinds, as long as ingredient (a) ratio shared in ingredient (A) total amount is their 10 mass % or more, then the amount of each terpenic series hydrocarbon can be arbitrary.

In addition, ingredient (A) can contain limonene as ingredient (b), but at this point, ingredient (b), i.e. limonene relative at The ratio of (A) total amount is divided to be usually less than 50 mass %.Here, limonene is very rich in pericarp of citrus etc. (such as 90 Quality % or so) include terpenic series hydrocarbon, it is believed that citrus essential oil, its emulsify in spice composition also a large amount of packets Contain, but it is a feature of the present invention that makes limonene relative to the ratio of ingredient (A) total amount of emulsification spice composition lower than 50 Quality %, and selectively make to emulsify spice composition largely contain terpenic series hydrocarbon in addition to limonene, i.e. may not be such as limonene The compound for including is enriched, like that in pericarp etc. so as to largely be compounded in beverage/food with the amount not having so far.Lemon Lemon alkene relative to the ratio of ingredient (A) total amount be preferably shorter than 50 mass %, can lower than 40 mass %, lower than 30 mass %, lower than 20 Quality %, it is lower than 10 mass % or is lower than 5 mass %.In addition, ingredient (A) can not include limonene (that is, limonene relative at The ratio for dividing (A) total amount is 0 mass %).

Ingredient (A) may further be comprising oxygen-containing flavor compounds as ingredient (c).In this specification, oxygen-containing fragrance It closes object and refers to flavor compounds in the molecule containing oxygen atom.The oxygen-containing flavor compounds being able to use in the present invention are without spy It does not limit, it can be cited for example that note in " synthetic perfume chemistry と knowledge of goods (synthetic perfume chemistry and knowledge of goods) " above-mentioned Carry in the molecule containing aerobic flavor compounds；" special permission Hall, known conventional techniques collection (fragrance) Section II portion's food flavor (day This special permission Room, known conventional techniques collection (fragrance) Section II portion food flavor), P88-131, Heisei on January 14th, 12 distribution " in note In the molecule containing the object of oxygen atom among flavor compounds, natural perfume material and the synthetic perfume for including in the natural essential oil of load Matter.The concrete example of following oxygen-containing flavor compounds that can be used as ingredient (c) can be enumerated.But in ingredient (c) of the invention The compound being able to use exemplary compounds not limited to the following.

As the ester type compound that may be used as ingredient (c) of the invention, propyl formate, octyl formate, first can be enumerated Sour virtue camphor tree ester, citronellyl formate, geranyl formate, neryl formate, terpinyl formate, isoamyl formate, ethyl acetate, acetic acid Isopropyl ester, acetate cis -3- hexene base ester, the trans- -2- hexene base ester of acetic acid, octyl acetate, geranyl acetate, nonyl acetate, Decyl acetate, acetic acid dodecyl ester, isoamyl acetate, 11 carbon diene base ester of dimethyl, acetic acid sweet basil alkenyl esters, second Sour laurene base ester, acetic acid dihydromyrcene base ester, bergamio, citronellyl acetate, geranyl acetate, neryl acetate, Acetic acid tetrahydro muguol ester, acetic acid lavender ester, acetic acid nerolidol ester, acetic acid dihydro isopropyl benzyl ester, terpinyl acetate, Acetic acid lemon ester, nopyl acetate, dihydroterpinyl acetate, acetic acid 2,4- dimethyl -3- cyclohexenyl group methyl esters, acetic acid mandarin orange are green Ester, acetic acid wave mention ester (boeticol acetate), propionic acid decene base ester, linalyl propionate, geranyl propionate, propionic acid flores aurantii It is ester, terpinyl propionate, propionic acid tricyclodecenyl ester, styralyl propionate, n-octyl butyrate, neryl butyrate, cinnamyl butyrate, different It is isopropyl isobutyrate, octyl isobutyrate, linalyl isobutyrate, neryl isobutyrate, linalyl isovalerate, isovaleric acid pine tar ester, different Valeric acid phenyl chlorocarbonate, 2 methyl valeric acid 2- methyl pentyl ester, 3- hydroxycaproic acid methyl esters, 3- hydroxy ethyl caproate, methyl caprylate, octanoic acid The fragrant camphor tree ester of monooctyl ester, octanoic acid, methyl pelargonate, methyl undecylenate, linalyl benzoate, methyl cinnamate, angelic acid isoprene Base ester, geranic acid methyl esters, triethyl citrate, isoamyl hexanoate, isoamyl caprylate etc..

As the alcohol compound that may be used as ingredient (c) of the invention, 3- enanthol, 1- 11 can be preferably exemplified Alkanol, 2- tip-nip, DODECANOL, 1-, prenol, 1- undecylenic alcohol, dihydro linalool, tetrahydro muguol, the moon Osmanthus enol, dihydromyrcenol, 2,6-Dimethyl-2-octanol, sweet basil enol, terpinol -4,3- thujanol, benzyl alcohol, beta-phenyl second Alcohol, α-phenylethanol etc..

In addition, other than the alcohols of above-mentioned record, such as 3- methyl-1-pentene alcohol, 1-heptanol, 2- heptan can also be enumerated Alcohol, 3- octanol, 1 nonyl alcohol, 2- nonyl alcohol, 2,6- dimethyl heptanol, 1- decyl alcohol, trans- -2- hexenol, cis- -4 hexenyl alcohol, perfume (or spice) Thatch alcohol, rhodinol, geraniol, nerol, linalool, tetrahydrolinalool, dimethyl octanol, hydroxycitronellol, isopulegol, Menthol, terpinol, dihydroterpineol, carveol, dihydrocarveol, perilla alcohol, 4- thujanol, myrtenol, α-fennel fruit Aromatic, farnesol, nerolidol, cedrenol, anise alcohol, black nightshade alcohol, 3- phenyl propyl alcohol, cinnamyl alcohol, amyl cinnamyl alcohol etc..

As the aldehyde compound that may be used as ingredient (c) of the invention, acetaldehyde, n-hexyl aldehyde, n-Heptaldehyde, just can be enumerated Octanal, n-nonyl aldehyde, 2 methyl octylaldehyde, 3,5,5- trimethyl hexanal, capraldehyde, the hendecanal, Aldehyde C-11 MOA, lauric aldehyde, tridecylic aldehyde, It is undecalactone, trans- -2- hexenoic aldehyde, trans- -4- decenal, cis- -4- decenal, trans- -2- decenal, 10- undecylene aldehyde, anti- Formula -2- undecylene aldehyde, trans- -2- laurylene aldehyde, 3- laurylene aldehyde, trans- -2- tridecenal, 2,4- sorbic aldehyde, the 2,4- last of the ten Heavenly stems Two olefine aldehydrs, 12 carbon of 2,4-, two olefine aldehydr, 5,9- dimethyl -4,8- decadienal, citral, dimethyl octanal, alpha-methylene are fragrant Thatch aldehyde, cis- -6- nonenyl aldehyde, geranial, alphaFonellyloxyacetaiaer iotaycle, neral, α-or β-sinensal, myrte, mandarin orange are green Aldehyde, ethylalbenzene, octanal dimethylacetal, aldehyde C-9 dimethylacetal, capraldehyde dimethylacetal, capraldehyde diethyl acetal, 2- first Base hendecanal acetal, citral dimethyl acetal, citral diethyl acetal, citral propylene glycol acetal etc..

As the ketone compounds that may be used as ingredient (c) of the invention, can enumerate 3- heptanone, 3- octanone, methyl n-heptyl ketone, Methyln nonyl ketone, methyl n-undecyl ketone, methyl heptenone, dimethyl-octa ketenes, geranyl acetone, 2,3,5- trimethyl -4- hexamethylene Alkenyl -1- methyl ketone, nerone, nootkatone, acetophenone, 4,7- dihydro -2- isopentyl -2- methyl-1,3-dioxy heterocyclic heptene (dioxepin) etc..

As the phenolic compound that may be used as ingredient (c) of the invention, Thymol, carvacrol, β-naphthalene can be enumerated Phenol isobutyl ether, anethole, betanaphthol methyl ether, betanaphthol ethylether, guaiacol, creosol, veratrole, quinhydrones diformazan Base ether, 2,6- syringol, 4-ethyl guaiacol, eugenol, isoeugenol, ethyl isobutyl eugenol, tertiary fourth Base hydroquinone dimethyl ether.

As the ether compound that may be used as ingredient (c) of the invention, decave, α-terpinyl can be enumerated Methyl ether, isoproxen, 2,2- dimethyl -5- (1- methyl-1-propylene base)-tetrahydrofuran, rosefuran, 1,4- cineol, Nerol oxide, 2,2,6- trimethyl -6- vinyl oxinane, methylhexyl ether, ocimenum epoxides, limonene oxide, Hu Green pepper ether (Rhubofix), caryophyllene oxide, linalool oxide, 5- isopropenyl -2- methyl -2- vinyl tetrahydrofuran, tea spiral shell Alkane, rose oxide etc..

As the lactone compound being able to use in ingredient (c) of the invention, γ-ten carbon lactone, δ-can be enumerated 12 carbon lactones, γ-hexalactone, nonyl lactone, γ-decalactone, two carbon lactone of γ-ten, jasmine lactone, methyl γ-are in the last of the ten Heavenly stems Ester, cis- -7- decene -4- lactone (jasmolactone), propylidene phthalide, δ-caprolactone, δ -2- decene acid lactone (δ -2- Decenolactone), two carbon lactone of ε-ten, dihydrocoumarin, cumarin etc..

As the acids that may be used as ingredient (c) of the invention, it can be cited for example that dodecanoic acid, 2- decylenic acid, spiceleaf Acid, 2-Methyl Butyric Acid, 2 Ethylbutanoic acid, benzoic acid, phenylacetic acid, cinnamic acid, isobutyric acid, isovaleric acid, 3 methylvaleric acid, 2- oneself Olefin(e) acid, 2- methyl -2- penetenoic acid, 2- methyl enanthic acid, myristic acid, stearic acid, lactic acid, phenylacetic acid, pyruvic acid, nutmeg Acid, stearic acid, naphthenic acid etc..

In addition to this, it is not terpenic series hydrocarbon fragrance that emulsification spice composition of the invention can also further include respectively Close the flavor compounds that object is also not oxygen-containing flavor compounds, by way of example, nitrogenous and/or sulfur-containing compound class can be enumerated. Specifically, artificial neroli oil, anthranilic acid ethyl ester, N- methyl methylanthranilate, N-2'- methyl pentylene anthranilic acid can be enumerated Methyl esters, Ligantral, lauronitrile, 2- tridecylenes nitrile, geranonitrile, citronellyl nitrile, 3,7- dimethyl -2,6- nonadiene nitrile, indoles, Cis- -3- hexene the base ester of 5 methyl 3 heptanone oxime, thiogeraniol, limonene mercaptan, anthranilic acid butyl ester, anthranilic acid, anthranilic acid Phenylethylester, anthranilic acid cortex cinnamomi base ester, dimethyl sulfide, 8- sulfydryl menthones etc., but it is not limited to these.

In addition, natural essential oil, plant extracts etc. in addition to this can also be further included, it can be cited for example that above-mentioned text Offer essential oil, the plant-derived extract of middle record.In the present invention, emulsify the ingredient (A) of spice composition removes essential component Flavor compounds or composition other than (i.e. ingredient (a)) are not particularly limited relative to the ratio of ingredient (A) total amount, such as phase It can be 0 mass % more than or lower than 99 mass % for the total amount of ingredient (A).

In the present invention, ingredient (A) is not particularly limited relative to the ratio of emulsification spice composition total amount, relative to emulsification The total amount of spice composition can be 50 mass % or more, 40 mass % or more, 30 mass % or more, 20 mass % or more, 10 mass % Above, 5 mass % or more, 1 mass % or more, 0.5 mass % or more, 0.1 mass % or more or 0.05 mass % or more, for example, In the range of 0.1 ~ 5 mass %.

< is about ingredient (B) emulsifier >

Emulsification spice composition of the invention includes emulsifier as ingredient (B).It can in emulsification spice composition of the invention The type of the emulsifier used is not particularly limited.As an example, it can enumerate selected from fatty acid glyceride, Arabic gum, soap It is one kind or two or more in bark extract, producing starch, sucrose fatty ester, polysorbate and lecithin.As glycerol Aliphatic ester, it can be cited for example that mono-fatty acid glyceride, two fatty acid glycerides, polyglyceryl fatty acid ester etc., fatty acid moieties Dividing may be exemplified out palmitinic acid, lauric acid, stearic acid, oleic acid, myristic acid, arachidic acid, behenic acid.As polyglycerol fatty acid The specific example of ester can enumerate SY-Glyster ML 750, ten stearines, ten glyceryl oleates and ten glycerol nutmegs Acid esters etc..As sucrose fatty ester, the sucrose that fatty acid moieties are divided into palmitinic acid, stearic acid, arachidic acid, behenic acid can be enumerated Aliphatic ester.

It should be noted that polyglyceryl fatty acid ester used in the present invention can be purifying polyglyceryl fatty acid ester.It can fit Close using being purified to following such substances: purify the esterification degree of polyglyceryl fatty acid ester lower than 2.5, more preferably less than 2.3, into One step is preferably shorter than 2 and unreacted polyglycereol content is lower than 5 weight %, preferably shorter than 1 weight %.It should be noted that purifying polyglycereol The preparation method of aliphatic ester and the calculating of esterification degree can use such as No. 4512022 bulletins, Japanese Unexamined Patent Publications of Japan Patent The method recorded in 2007-116930 bulletin, Japanese Unexamined Patent Publication 2008-079505 bulletin etc..By using such purifying Polyglyceryl fatty acid ester pellucidly dissolves (aftermentioned clarification lotion), even if being subjected in high temperature when being compounded in various beverages Under the conditions of preservation, for critical conditions such as the heating of sterilization, can also maintain sufficient pellucidity for a long time.

These emulsifiers can be used alone, or be applied in combination a variety of.

Ingredient (B), i.e. emulsifier of the invention is not particularly limited relative to the ratio of emulsification spice composition total amount, example Such as typically 0.1 ~ 30 mass %, 0.2 ~ 25 mass % or 1 ~ 6 mass %.

< is about ingredient (C) carbohydrate, ethyl alcohol, polyalcohol >

Emulsification spice composition of the invention contains one kind or two or more as ingredient in carbohydrate, ethyl alcohol and polyalcohol (C).They can be realized as the effect for making the stabilized emulsion adjuvant of emulsified particles.

Carbohydrate and polyalcohol are not particularly limited, and known arbitrary compound can be used, may be exemplified out example As ethylene glycol, propylene glycol, diethylene glycol (DEG), 1,3 butylene glycol, 1,4- butanediol, glycerol, two glycerol, triglycerin, trimethylolpropane, Carbohydrates such as D-sorbite, maltitol, starch decomposition-reduction object, glucose, sucrose, maltose and of more than two kinds in these Mixture etc..

In addition, carbohydrate can be liquid sugar, as liquid sugar, liquid sucrose sugar, dextrose fructose liquid may be exemplified out Sugar, transformant liquid sugar, reduction malt sugar.

Ingredient (C) of the invention is not particularly limited relative to the ratio of emulsification spice composition total amount, such as usually may be used Think 30 ~ 90 mass %, preferably 45 ~ 89 mass %, more preferably 64 ~ 88 mass %, but is not limited to these.

< is about the ingredient > in addition to (A) ~ (C)

Emulsification spice composition of the invention is other than mentioned component (A) ~ (C), in the range for not losing effect of the invention, It can also include optional compositions.Hereinafter, exemplifying such ingredient.

Emulsification spice composition of the invention may include animal and plant fat.Animal and plant fat is not particularly limited, can be with Enumerate soybean oil, rapeseed oil, corn oil, olive oil, coconut oil, safflower oil, sunflower oil, big rice bran oil, rice salad oil, sesame The vegetable oil such as oil, palm oil, peanut oil lipid and their hydrogenated oil and fat；The animal oil such as tallow, lard, chicken fat, fish oil lipid and Its hydrogenated oil and fat；MCT Oil (MCT) etc., they can be used alone, or be used in combination of two or more.Of the invention is dynamic Vegetable fat ratio shared in emulsification spice composition is not particularly limited, the ingredient relative to emulsification spice composition (A) 1 mass parts, can be in the range of such as 0.4 ~ 4 mass parts or 0.8 ~ 2 mass parts.

Emulsification spice composition of the invention can wrap aqueous.The compatibility of emulsification spice composition in water containing water Height can be easily stabilized in an aqueous solvent.Water of the invention ratio shared in emulsification spice composition does not have Be particularly limited to, for example, relative to emulsification spice composition total amount can be 2 ~ 20 mass %.

Emulsification spice composition of the invention may include oil-soluble inhibitor.Oil-soluble inhibitor does not limit especially It is fixed, known oil-soluble inhibitor can be used for example, as concrete example, tocopherol can be enumerated, rosemary extracts Object, vitamine C palmitate, ascorbyl palmitate, sesamol, gamma oryzanol etc..These oil-soluble antioxygens can be used 1 kind of agent, or be used in combination of two or more.The usage amount of the oil-soluble inhibitor is not particularly limited, and can arbitrarily set, Such as the total amount relative to ingredient (A), 2 ~ 30 weight %, preferably 5 ~ 20 weight % can be enumerated.Terpenic series hydrocarbon flavor compounds It is effective for preventing oxidative degradation with characteristic by oxidative degradation is easy by containing oil-soluble inhibitor 's.

Emulsification spice composition of the invention can also include specific gravity regulator.Specific gravity regulator refers to for that will emulsify perfume The substance that the specific gravity of feed composition adjusts to match with the specific gravity of beverage to be added.The type of specific gravity regulator is not special It limits, one kind or two or more known arbitrary substance can be used, by way of example, it is different that sucrose diacetate esters six can be enumerated Butyrate (also referred to as SAIB).

Emulsification spice composition of the invention can further include other water in the range for not interfering effect of the invention Dissolubility or oil-soluble various composition.As other ingredients, it can be cited for example that water colo(u)r (such as edible Amaranth, food With No. 3 red, edible red 102, eats No. 104 red, edible red No. 105 and eat red 106；Food yellow 4 Number and food Sunset Yellow FCF；Edible green 3；It eats blue 1 and edible blue 2 is waited synthesis tar pigment；Cocoa Element, Gardenia Yellow, gardenia blue pigment, gardenia green pigment, grape skin color, Cochineal color, purple corn pigment, violet cabbage Pigment, Perilla color, rose of Sharon pigment, red beet pigment, carthamin, lac color, curcumin, caramel colorant etc. are natural Pigment)；Oil-soluble pigment (such as capsicum red pigment, Arnotto pigment, licopin, Calendula pigment, Du Shi algae carrot The days such as element, carrot carrotene, palm oil carrotene, beta carotene, astaxanthin, canthaxanthin, lycopene, chlorophyll Right pigment)；Water soluble vitamin (such as vitamin C, vitamin B1, vitamin B2, vitamin B12, niacin, pantothenic acid, folic acid)； Fat soluble vitamin (such as vitamin A, vitamin D, vitamin E, vitamin K)；Fragrance preservative (such as ethylene glycol, the third two Alcohol, dipropylene glycol, glycerol, hexylene glycol, benzyl benzoate, triethyl citrate, diethyl phthalate, Hercolyn, MCT Oil, medium chain fatty acid diester)；Emulsifier, thickener, stabilizer except aforementioned etc..

The partial size > of emulsification spice composition < of the invention

The partial size of emulsification spice composition of the invention is not particularly limited, and can be set to partial size as described below.

Arbitrary particle size determination instrument can be used to measure in the average grain diameter of emulsified particles, and dynamic optical can be used for example Scatter particle size distribution meter or laser diffraction granularity distribution measurement device, more specifically laser Zeta potential meter ELS-8000 (quotient The name of an article) (great Zhong electronics corporation system) measure.The average grain diameter of emulsification spice composition of the invention can for 0.2 μm or less, 0.1 μm or less or 0.08 μm hereinafter, but be not limited to these.If partial size is small, clarification lotion is formed, it is transparent from that can be compounded in It is preferred for not damaging in beverage/food and from the perspective of its transparency.

Here, clarification lotion refers to the emulsification composition pellucidly dispersed adding in transparent beverage/food, The transparent turbidity for referring to added beverage/food is maintained at certain value or less.Arbitrary side can be used in the measurement of turbidity Method and device, such as can in water, (pure water, ion exchange water etc. are purified by by emulsification spice composition of the invention Water) in the concentration dilution of 0.1 mass %, measure the absorbance (Abs.) under the measurement wavelength of 680nm, so as to find out.Like this When finding out the turbidity of emulsification spice composition of the invention, the upper limit of the value of the turbidity can for 0.10,0.08,0.06,0.04, 0.02, in the case where 0.01 or 0.008, preferably 0.02 or less, being more preferably 0.01 or less, clarification lotion can be known as, but Not necessarily it is defined in these values.Preferably for emulsification spice composition of the invention, it is added to the beverage food of the composition The turbidity of product, particularly beverage stand certain time or more, such as 24 hours, behind 3 days or 1 week, also for certain value hereinafter, Such as below preferably above-mentioned upper limit value.

As the method that clarification lotion is made in emulsification spice composition of the invention, may be exemplified out as (B) ingredient Emulsifier and use it is above-mentioned purifying polyglyceryl fatty acid ester method.

The manufacturing method > of emulsification spice composition < of the invention

Emulsification spice composition of the invention can by the oil phase part containing terpenic series hydrocarbon point (oil-soluble comprising ingredient (A) at Point) be stirred with arbitrary aqueous portion (water soluble ingredient comprising ingredient (B) and (C)) by well known any means it is mixed Conjunction etc. is to manufacture.

For example, aqueous portion and oil phase part point mixing are used T.K.ROBOMIX(registered trademark) (Primix corporation) Equal mulsers, carry out stirring for about 5 minutes ~ about 20 minutes under about 5000rpm ~ about 10000rpm revolving speed, to emulsify.This Outside, as long as having and T.K.ROBOMIX is same or emulsifying capacity more than it, known high pressure homogenization also can be used The mulsers such as device or colloid mill substitute T.K.ROBOMIX to carry out emulsification treatment.Alternatively, if by aqueous portion and oil phase part Divide with mixing such as blenders pre-emulsification, gained pre-emulsion is subjected to high speed using mulsers such as homogenizing blender, homogenizers Stirring and emulsify, then by adjusting emulsifying temperature, mixing speed, emulsification times etc., can obtain arbitrary average grain diameter (50 ~ 800nm or so) emulsification spice composition.

The application examples > of emulsification spice composition < of the invention

Emulsification spice composition of the invention is as used in beverage/food, fragrance cosmetics, health hygienic articles, drug etc. The reconciliation raw material of spice composition are useful.

It, can be by emulsification combinations of perfumes of the invention when by emulsification spice composition of the invention with being mixed in beverage/food Object, which is individually matched, to be mixed in beverage/food, by emulsification spice composition of the invention and can also be selected from water soluble flavours, except this hair (such as above-mentioned " Japanese To お け Ru food flavor compound uses for emulsification spice composition, flavor compounds other than bright Real state tune Check (the using real random variables of Japanese food flavor compound) " and " (synthesis is fragrant for synthetic perfume chemistry と knowledge of goods Material chemistry and knowledge of goods) " in the flavor compounds recorded), one kind or two or more in essential oil and fruit juice be compounded together.It is used in combination Flavor compounds, spice composition, essential oil and fruit juice be not particularly limited.

As can with the example of the water soluble flavours of emulsification spice composition of the invention, can enumerate blueberry, The water soluble flavours of the berries such as raspberry, Cranberry, strawberry system；The water solubility of the citruses such as orange, lemon, bitter orange, grape fruit system is fragrant Feed composition；The water soluble flavours etc. of the moccasins such as apple, plum, peach fruit (soft fruit) system, but it is not limited to these.Water Soluble flavor can be the essence fragrance for having used hydrous ethanol, or the substance of the organic solvents such as propylene glycol has been used, Both or.Arbitrary commercially available product can be used in water soluble flavours.

In addition, as can with the example of the essential oil of emulsification spice composition of the invention, can enumerate orange-seed oil, The essential oils class such as lemon oil, oil of grapefruit can be with as can be with the example of the fruit juice of emulsification spice composition of the invention The juices such as orange fruit juice, lemon juice, grape juice, grape grapefruit juice, apple juice, peach fruit juice, pineapple fruit juice are enumerated, But it is not limited to these.

As can emulsification spice composition through the invention and assign, improve or enhance natural sense, harmonious good Flavor beverage/food, it can be cited for example that beverage, flavouring, sauce, frozen confection, dessert, cooking food, poultry meat process Food, aquatic products processing food etc., but it is not limited to these.Be mixed in these beverage/foods emulsification spice composition amount according to Type, form of beverage/food etc. and it is different, it is however generally that may be exemplified out 0.005 ~ 2 mass % relative to beverage/food total amount Range.As the concrete example of these beverage/foods, cola drink can be enumerated, the soda that joined fruit juice, joined The sodas class such as soda of newborn class；Fruit drink, vegetable beverage, sports drink, mulse, soya-bean milk, vitamin are mended It fills beverage, minerals supplement beverage, nutritious drink, nourish the Sort of Soft Drinks such as beverage, sour milk beverage, milk beverage；It is green tea, red Tea, oolong tea, medicinal herb tea, milk tea, coffee beverage etc. have a liking for beverage class；Liquor cocktail (Chu-hai), cocktail beverage, foaming The alcoholic beverage classes such as wine, fruit wine, flavour of a drug wine；The dairy products such as butter, cheese, milk, Yoghourt；Ice cream, milk taste cold drink (lacto Ice), Dessert and the mixture class for manufacturing them such as frozen confections, Yoghourt, pudding, jelly, cream dessert processed；Butter toffee, The snack categories such as candy, tablet candies, crispbread, biscuit, cookies, group, chocolate, snacks and cake mix for manufacturing them Equal mixtures class；The normal foods classes such as bread, soup, various ready-to-eat foods；Composition for oral cavity such as toothpaste etc., but without any limit It is fixed.

Concrete example is such as shown, then by also appropriate in the syrup such as taste of fruit beverage/food or saccharic acid water and with water-soluble Fragrance, and the emulsification spice composition of the invention of 0.005 ~ 2 mass % of compounding or so, enhance fruit juice sense, fruit sense, taste Dense degree, the so-called savoriness such as entity sense, improve the harmony of the flavor of beverage/food, natural sense can be assigned.

It should be noted that fruit juice sense, fruit sense refer to form the feeling of the unique flavor of fruit, being felt by addition makes There is the feeling for drinking true feeling with amount more fruit juice, the fruit than the fruit juice, fruit that actually use.In addition, taste Dense degree refers to when beverage/food keeps in the mouth or the when of drinking integrally keeps to the temporary taste in the depths of larynx from mouth, feels The far-reaching feeling of taste.In addition, entity sense refers to that the skeleton of taste is solid and strong and has inflated sense, to keep flavor whole Body has the feeling (in this specification, the dense degree of taste and entity sense are collectively referred to as savoriness sometimes) of intensity.In addition, Weighing apparatus property refers to that the flavor of fruit is balanced, refers to other than tart flavour, sweet taste, has also reconciled the dense of taste above-mentioned well Spend the feeling of entity sense, fruit juice sense, fruit sense, pericarp sense etc..

It is mixed in addition, emulsification spice composition of the invention passes through to match in fragrance cosmetics, health hygienic articles, drug etc. The reconciliation fragrance of middle compounding, such as bergamot aromatic, fish pelargonium aromatic, rose aromatic, all sorts of flowers aromatic, hyacinth aromatic, orchid Aromatic, flowers aromatic etc. reconcile in fragrance, can further emphasize the feature of its fragrance, additionally it is possible to reappear to be full of and naturally feel equal The good fragrance of weighing apparatus property.

Embodiment

Hereinafter, enumerating embodiment and comparative example, the specific mode that the present invention will be described in detail.It should be noted that table below The digital representation mass parts of middle record.

[embodiment 1]

It confirmed the water soluble flavours containing terpenic series hydrocarbon flavor compounds and emulsify spice composition in an aqueous solvent steady It is qualitative.

It is formulated according to shown in the following table 1, prepares aqueous portion and oil phase part point, they are passed through into T.K.ROBOMIX (Primix corporation) mixes while stirring 10 minutes at 8000rpm, prepares oil-in-water type emulsion spice composition (this hair Bright product 1, β-carypohyllene containing 3.7 mass %).The average grain diameter that gained emulsifies spice composition is 0.07 μm.

[table 1]

It should be noted that purifying SY-Glyster MSW 750 (esterification degree 1.7) is used by Japanese patent gazette 4512022 The method of record and the substance prepared.

On the other hand, it is formulated according to shown in the following table 2, prepares β-carypohyllene ethanol solution (ratio containing 3.7 mass % Compared with product 1).

[table 2]

Then, by product 1 of the present invention or after comparing 0.1 mass % of the respective addition of product 1 into pure water, stirring, preparation contains 0.1 The product of the present invention 1 of quality % or the mixed liquor (be known as mixed liquor 1 individually below, compare mixed liquor 1) for comparing product 1, by each mixed liquor After filling is into 200ml beverage Clear glass bottles and jars, jump a queue, it is cooling after being sterilized 15 minutes at 85 DEG C.Gained compares mixed liquor 1 gonorrhoea, but mixed liquor 1 is clarified.Mixed liquor 1 is obtained in the form of measuring the absorbance of wavelength 680nm and compares the turbid of mixed liquor 1 Degree, as a result respectively turbidity 0.008 and turbidity 0.10.

Then, after each mixed liquor after sterilization being stood 1 week under 20 DEG C of temperature, visual confirmation turbidity and whether there is or not neck rings It generates.Compare in mixed liquor 1, forms neck ring, but mixed liquor 1 does not confirm neck ring.To measure the absorbance shape of wavelength 680nm Formula obtains the mixed liquor 1 after standing 1 week and compares the turbidity of mixed liquor 1, and as a result respectively 0.008 and 0.05.

It can be by water-soluble low terpenic series hydrocarbon flavor compounds according to emulsification spice composition identified above, of the invention Largely with being mixed in the transparency liquid (being pure water in the present embodiment) for being substantially free of alcohol, without damaging its transparency.

The preparation of the spice composition of [embodiment 2] largely containing terpenic series hydrocarbon flavor compounds and to the effect of fragrance

(1) terpenic series hydrocarbon is largely compounded to the effect of fragrance

According to 2 kinds of formulas shown in the following table 3, flavoring apple essence (formula A and formula B) is prepared.

[table 3]

Preparation is formulated 0.031 mass % ethanol solution of the flavoring apple essence (hereinafter referred to as flavoring apple essence A) of A and largely contains 0.071 matter of the flavoring apple essence (hereinafter referred to as flavoring apple essence B) of the formula B of the farnesene as terpenic series hydrocarbon flavor compounds % ethanol solution is measured, for each solution, carries out sensory evaluation by 5 skilled group members.Sensory evaluation be to following fragrance into Capable: each ethanol solution is accommodated in 30ml sample bottle, the fragrance of the bottleneck to apply one's nose to and the smell for being impregnated with its solution Paper and the fragrance felt.

As a result, largely the flavoring apple essence B containing farnesene is more strongly more same than flavoring apple essence A for group member crew's evaluation When feel fruit juice sense, the pericarp sense of apple, be the fragrance of strength, harmonious good and natural Ganfeng is rich.

(2) preparation of spice composition is emulsified

Then, emulsification spice composition of the preparation containing these flavoring apple essences is attempted.

The preparation for emulsifying spice composition is carried out by method same as Example 1.Compounding formula is shown in table 4.Contain Flavoring apple essence A person is denoted as emulsification spice composition A (comparing product 2), is denoted as emulsification spice composition B (this containing flavoring apple essence B person Invention product 2).

[table 4]

After preparation emulsification spice composition A and B, the test for confirming its storage stability is carried out.The benchmark of storage stability It is set as the degree of the average grain diameter variation of each emulsification spice composition under the conditions of High temperature storage.

Firstly, confirming that emulsification fragrance A's and B is flat using particle size distribution meter (Malvern system, Zetasizer Nano ZSP) Equal partial size, as a result respectively 0.09 μm and 0.13 μm.Then, beverage A and B are statically placed in 40 DEG C of thermostat, are opened in standing 1 day and 5 days after beginning, the average grain diameter of observation emulsification fragrance A and B in the same manner as before standing, respectively 0.12 after as a result standing 1 day μm and 0.12 μm, stand 5 days after be respectively 0.2 μm and 0.13 μm.Largely the emulsification fragrance A containing esters is stood after High temperature storage That is partial size becomes larger and unstable, and hint is unable to maintain that emulsified state, on the other hand, also a large amount of containing being used as terpene other than esters For the emulsification fragrance B of the farnesene of alkene system hydrocarbon almost without discovery variation in terms of partial size, confirmation can steadily maintain emulsifying State.

(3) a large amount of additive effect of emulsification spice composition and essence fragrance in beverage/food containing terpenic series hydrocarbon

As water soluble flavours, flavoring apple essence A or B are formulated mixed dissolution in about 60% hydrous ethanol according to shown in the following table 5 In, to prepare essence fragrance.It is denoted as essence fragrance 1 containing flavoring apple essence A person, is denoted as essence fragrance containing flavoring apple essence 2。

[table 5]

Flavoring apple essence A and B pellucidly dissolve in about 60% ethyl alcohol, and essence fragrance 1 and 2 is transparent under visually.

Then, the syrup of formula shown in the following table 6 is prepared.

[table 6]

By gained fragrance, fragrance B and essence fragrance 1 and 2 are emulsified as the following table 7, with being mixed in the syrup of table 6, Prepare beverage 1 ~ 4.

Evaluate the stability of each spice composition in the flavor and each beverage of each beverage.Specifically, it is directed to flavor, Immediately after preparation by skilled 10 progress sensory evaluations of group member, in estimation of stability, temperature of the visual confirmation at 20 DEG C Appearance (clarity and whether there is or not neck ring) of the lower standing after 2 weeks is to carry out.

The average evaluation and stability of 10 group members is shown in the following table 7.

[table 7]

The fragrance emissions of beverage 1 (embodiment) are weak, it is believed that the reason for this is that it causes volatility to drop because of emulsification It is low, therefore fragrance emissions reduce, but satisfaction this good spy slightly felt as eaten entire apple is also found Sign.Beverage 2 (comparative example) is the fragrance emissions and clear using the beverage of the essence fragrance (essence fragrance 1) based on general formula Refreshing sense is good, but lacks satisfaction and lasting sense.It is considered that it is not reason for this is that include farnesene.In addition, beverage 3 (compares Example) excellent flavor immediately after preparation, but stability shortcoming in the beverage, discovery generate damage flavor, beautiful neck ring, wind The duration of taste is also short of.The reason of neck ring, can consider caused by farnesene according to the difference of the formula of flavoring apple essence 1 and 2. On the other hand, beverage 4 imparts the flavor for expecting that the harmony of whole fruit is good, has satisfaction and natural sense, and stability It is also good with duration.

It confirmed according to the above results, a large amount of emulsification combinations of perfumes containing terpenic series hydrocarbon flavor compounds of the invention If object is added to beverage, beverage is imparted to obtain the flavor for the satisfaction for eating entire apple, in addition, said beverage is clear Clearly and have good stability.It further further acknowledges, if by a large amount of emulsifications containing terpenic series hydrocarbon flavor compounds of the invention Spice composition is used in combination with the essence fragrance (essence fragrance 1) based on general formula, then can assign in emulsification fragrance and water The flavor that can not be assigned in the case where soluble flavor is independent.Therefore, confirmed in the present embodiment, by selectively making emulsification fragrant Feed composition largely contains terpenic series hydrocarbon, additionally it is possible in the beverage steady is maintained while assigning the good fragrance not having so far It is qualitative.

[embodiment 3] it is of the invention emulsification spice composition and water soluble flavours and use-case

The formula according to shown in the following table 8 prepares aqueous portion and oil phase part point, they are passed through T.K.ROBOMIX (registered trademark) (Primix corporation) carries out mixing while stirring in 10 minutes at 8000rpm, prepares 2 kinds of oil-in-water type emulsion combinations of perfumes Object (of the present invention product 3 and compare product 3).The average grain of each emulsification spice composition of measurement gained in the same way as in example 2 Diameter, result are 0.06 μm.

[table 8]

In addition, preparing essence fragrance as described below.

Ethyl alcohol 600g and water 400g is mixed and mixed solvent is made, the lemon cold press oil that addition Italy produces thereto (limonene concentration 68%, lemon aldehyde concentration 3.5%) 100g carries out the extraction of stirring in 10 minutes at 25 ± 2 DEG C.After standing 1 hour, It acquires lower layer (Extraction solvent layer), 4 DEG C (standing 16 hours) is cooled in refrigerator and are used while maintaining 4 DEG C of temperature Precoating is furnished with the nutsch filter of cellulose powder 10g on No. 2 filter paper (8cm), is filtered (degree of decompression under a constant 13.33KPa), clear filtrate is obtained, the essence fragrance (essence fragrance 3) that lemon sample fragrance is presented is made.

By gained fragrance, product 3 i.e. of the present invention, compare product 3 and essence fragrance 3 is described in table 9 below with being mixed in syrup (with table 6 It is documented identical) in, prepare 3 kinds of beverages (beverage 5 ~ 7).

For this 3 kinds of beverages, by skilled 20 progress sensory evaluations of group member.As evaluation criteria, for salubrious Sense, savoriness, harmony are respectively evaluated for full marks according to following benchmark with 10 points, while being directed to and being felt specific Fragrance, record comment.

It is very good: 10 points

It is good: 8 points

It is slightly good: 6 points

It is slightly poor: 4 points

Difference: 2 points

It is excessively poor: 0 point

Its average mark evaluated and average comment are shown in following table.

[table 9]

As shown in table 9, largely the emulsification spice composition (product 3 of the present invention) of the invention containing terpenic series hydrocarbon with containing whether there is or not The emulsification spice composition (comparing product 3) of terpenes oil is compared, and with water soluble flavours and the used time, is confirmed and is brought for beverage/food Especially good flavor.

[embodiment 4] it is of the invention emulsification spice composition and water soluble flavours and use-case

It is formulated according to shown in the following table 10, prepares aqueous portion and oil phase part point, they are passed through into T.K.ROBOMIX (registrar Mark) (Primix corporation) mix while stir 10 minutes at 8000rpm, prepare 3 kinds of oil-in-water type emulsion combinations of perfumes Object (of the present invention product 4, compare product 4 and compare product 5).In product 4 of the present invention, terpenic series hydrocarbon similarly to Example 1, uses β-China pink Alkene further in product 4 of the present invention and compares the change being also compounded in product 4 as the flavor such as citrus are assigned with good bitter taste Object and known 4- peppermint oxygroup -2- butanone are closed (referring to Japanese Unexamined Patent Publication 2016-084418 bulletin and Japan Patent 6001031 Number bulletin).Comparing product 5 uses commercially available 75% to divide without terpenes oil of grapefruit as oil phase part.

The average grain diameter of measurement gained emulsification spice composition in the same way as in example 2, result is 0.07 μm.

[table 10]

In addition, preparing essence fragrance as described below.

Mixed ethanol 600g and water 400g, is made mixed solvent.U.S.'s malaga shaddock cold press oil (limonene is added thereto Concentration 84%, laurene concentration 3.5%) 100g, the extraction of stirring in 10 minutes is carried out at 25 ± 2 DEG C.Later step and embodiment 3 It is carried out similarly and obtains clear filtrate, essence fragrance 4 is made.

By gained fragrance, i.e., product 4 of the present invention, compares product 4, compares product 5 and essence fragrance 4 is as shown in table 11 below with being mixed in sugar It starches in (identical as table 6), prepares 4 kinds of beverages (beverage 8 ~ 11).

For this 4 kinds of beverages, similarly to Example 3 by skilled 20 progress sensory evaluations of group member.Evaluate base It is quasi- same as Example 3.

Its average mark evaluated and average comment are shown in the following table 11.

[table 11]

As shown in table 11, largely the emulsification spice composition of the invention containing terpenic series hydrocarbon with containing whether there is or not terpenes oil, remove The emulsification spice composition of flavor compounds other than terpenic series hydrocarbon is compared, with water soluble flavours and the used time, it is thus identified that for drink Material food brings especially good fragrance.

The effect that [embodiment 5] emulsification spice composition of the invention assigns the fragrance of fruit juice

It confirmed the effect that a large amount of emulsification spice compositions containing terpenic series hydrocarbon of the invention assign the fragrance of fruit juice.

By the emulsification spice composition prepared in embodiment 4 (product 4 of the present invention) or compare product 5 (containing whether there is or not the creams of terpenes oil Change spice composition) it is added separately in the jelly of following formulas, transparent jelly is prepared by a conventional method, with embodiment 4 It is carried out similarly sensory evaluation.

[table 12]

As a result, similarly to Example 4, the fragrance emissions added with the jelly for comparing product 5 are good but fragrance is weak, in Duan Yihou is weak, therefore balanced differences, and on the other hand, the jelly added with product 4 of the present invention is because enhancing fruit juice sense, the fruit of grape fruit Sense and pericarp sense are to impart with satisfaction and the flavor naturally felt as eating entire fruit, in addition to flavor entirety Harmony it is good except, the duration for being also be evaluated as flavor is also good.

Influence of [embodiment 6] the emulsification spice composition of the invention to the fruit juice usage amount of beverage/food

It confirmed the influence of emulsification spice composition of the invention to the fruit juice usage amount of beverage/food.

Firstly, preparing the water soluble flavours (essence fragrance 4) prepared in example 4 and emulsification spice composition (this hair Bright product 4).

Then, after 1000ml is made in addition water into concentration grape grapefruit juice (1/5Conc fruit juice) 200g, 0.06 matter is added The essence fragrance 4 for measuring %, prepares beverage 12 (comparative example).

On the other hand, water is added into concentration grape grapefruit juice (1/5Conc fruit juice) 160g and after 1000ml is made, addition The product of the present invention 4 of the mass of essence fragrance 4 and 0.03 % of 0.03 mass %, prepare beverage 13 (embodiment).

Then, for each beverage, by skilled 10 progress sensory evaluations of group member.

As a result, group member 10 all evaluates the flavor of beverage 13 (embodiment) by force than beverage 12 (comparative example), And savoriness also enhances.

According to the above, confirmed by using emulsification spice composition of the invention, even if inhibiting the usage amount of fruit juice, Good flavor has been obtained, it is closely bound up with cost cutting.

[embodiment 7] largely contains the emulsification spice composition of various terpenic series hydrocarbon flavor compounds to stability and flavor Effect

For the stability and flavor of the various terpenic series hydrocarbon flavor compounds other than used in embodiment 1 ~ 6, carry out The test similar with Examples 1 and 2.

Specifically, respectively for as the laurene of terpenic series hydrocarbon flavor compounds, amphene, α-phellandrene, 3- carene, P-cymene (also referred to as p-Methylisopropylbenzene), valencia Orange alkene, terpinolene and cadinene, according to following formula (with Table 1 is identical), preparation emulsification spice composition (product 5 ~ 12 of the present invention).

[table 13]

Then, after gained product of the present invention respectively being added 0.1 mass % into pure water, stirring, preparation respectively contains 0.1 matter The mixed liquor for measuring the product of the present invention 5 ~ 12 of %, it is cooling after being sterilized similarly to Example 1.Then, 1 week is stood at 20 DEG C. Immediately after preparation with stand 1 week after each mixed liquor turbidity (measurement wavelength 680nm) shown in table 15.It should be noted that mixed liquor Appearance is clarification after immediately after preparation with standing 1 week.

In addition, gained product 5 ~ 12 of the present invention and essence fragrance as described in example 21 (are free of terpenic series hydrocarbon fragrance by preparation The essence fragrance of compound, identical as table 5) respectively add beverage 14 ~ 21 obtained from 0.5 mass % to syrup (identical as table 6) (embodiment) and beverage (comparative example) obtained from the essence fragrance 1 of 1.0 mass % is only added into syrup, for these drinks Material carries out sensory evaluation by 20 skilled group members.Specifically, for embodiment beverage compared with comparative example beverage Fruit juice sense and pericarp sense, record comment.

The average review that group member is 20 is, compared with the comparative example beverage for being only added to essence fragrance, beverage 14 ~ 21 Equal fruit juice sense and pericarp sense especially enhance, and natural sense and harmony are good.

[table 14]

According to identified above, largely the emulsification spice composition containing above-mentioned terpenic series hydrocarbon flavor compounds is aqueous molten It is substantially stabilized in agent, and by being used in combination with water soluble flavours, especially and the harmonious flavor for improving beverage/food well.

Claims (10)

1. oil-in-water type emulsion spice composition, containing following (A), (B) and (C),

(A) fragrance

Relative to fragrance total amount, the flavor compounds of following (a) He (b) are contained with following ratios,

(a) terpenic series hydrocarbon flavor compounds (except limonene): 10 mass % or more

(b) limonene: 0 mass % is more than or lower than 50 mass %

(B) emulsifier

(C) one kind or two or more in carbohydrate, ethyl alcohol and polyalcohol.

2. oil-in-water type emulsion spice composition according to claim 1, wherein (A) fragrance further contain relative to (A) fragrance total amount is lower than (c) oxygen-containing flavor compounds of 90 mass %.

3. oil-in-water type emulsion spice composition according to claim 1 or 2, also contain selected from (D) animal and plant fat, (E) one kind or two or more in water and (F) oil-soluble inhibitor.

4. oil-in-water type emulsion spice composition described according to claim 1 ~ any one of 3, wherein (a) terpenic series hydrocarbon is fragrant Expect that compound is selected from alloocimene, ocimenum, laurene, dihydromyrcene, α-farnesene, β-farnesene, australene, β-pinane Alkene, amphene, α-phellandrene, α-terpinene, β-terpinene, γ-terpinene, 3- carene, p-cymene, α-bisabolene, β-are red Heerabolene, γ-bisabolene, α-himachalene, β-cedrene, α-carypohyllene, β-carypohyllene, γ-carypohyllene, valencia Orange Alkene, α-thujopsene, β-thujopsene, α-guaiene, β-guaiene, γ-guaiene, δ-guaiene, longifolene, It is one kind or two or more in terpinolene, cadinene.

5. oil-in-water type emulsion spice composition described according to claim 1 ~ any one of 4, wherein oil-in-water type emulsion is fragrant Feed composition is clarification lotion.

6. beverage/food, compounded with oil-in-water type emulsion spice composition described in any one of claim 1 ~ 5.

7. beverage/food according to claim 6, also compounded with water soluble flavours.

8. beverage/food according to claim 7, wherein water soluble flavours are essence fragrance.

9. the beverage/food according to any one of claim 6 ~ 8, wherein beverage/food is beverage.

10. beverage according to claim 9, wherein beverage is transparent beverage.