JP2001086971A - Powdery flavor and production thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a powdery flavor that can reveal a strong flavor persistently, even when it stays in the mouth for many hours by delaying the elution of the flavor components and the production process. SOLUTION: A spray-drying fluid bed granulator is used to directly produce spherical granules continuously from the liquid feedstock via the fluid bed layering granulation method in which the bulk density of the powdery flavor is adjusted to 0.40 g/cm3-0.95 g/cm3. In this production process, the core particles for the flavor are fluidized with hot air and the flavor composition is sprayed into the fluid bed of the core particle, as the fluid bed is kept at 80 deg.C-180 deg.C to produce the objective powdery flavor with a bulk density of 0.40 g/cm3-0.95 g/cm3 and a hardness of 0.5 gf/mm2-1.0 gf/mm2.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a powdered flavor having excellent flavor retention and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, a spray drying method is a typical example of a drying method used in a manufacturing process for drying and pulverizing liquid food. Although the spray drying method is a very excellent method, as shown in FIG. 5 (a), the obtained powder is extremely fine particles, and thus may lack fluidity or absorb moisture. Had deficiencies.
Furthermore, the expression of flavor was also biased toward the first occurrence.

As a technique for improving these physical properties or flavor, granulation is performed by granulating fine particles obtained by spray drying or the like, and recently, spray drying is performed. An apparatus having a function of fluidized bed granulation in the apparatus has been developed. The granulated powder flavor produced by these devices has a granulating mechanism of "fluidized bed coagulation granulation" and has an irregular shape having a porous coagulation structure as shown in FIG. 5 (b). However, although the physical properties are improved, there is a problem in that when added to food, the expression of flavor in the mouth is biased toward the onset and lacks sustainability. Further, as shown in FIG. 5 (c), the wet-stirred granulated flavor obtained by the wet-stirred granulator also has an irregular shape having a porous cohesive structure, and thus the physical properties are improved as described above. However, there is a problem that when added to foods, the expression of flavor in the mouth is biased toward the onset and lacks sustainability.

Further, in the case of producing heavy and beautiful spherical granules as an end product, an extrusion granulator or the like is used. However, as shown in FIG. It is necessary to go through a number of steps to produce a product, form it into a spherical granule by rolling it with a rolling type sphering device, etc., and perform finish drying, and also, the particle size of the obtained granule is too large Has issues. Therefore, it is sometimes inappropriate to use it in foods as a powdered flavor.

[0005]

SUMMARY OF THE INVENTION The present invention is to solve the above-mentioned conventional problems and the like.
It is an object of the present invention to provide a powdered flavor which is excellent in persistence, which delays the dissolution of flavor components in the mouth, and develops a strong flavor even in the mouth for a long time, and a method for producing the same.

[0006]

Means for Solving the Problems The present inventors have conducted intensive studies in order to solve the above-mentioned conventional problems and the like. As a result, a hard, compact, heavy granular powdered flavoring agent has been found to have a long lasting flavor. By finding that it is most suitable, and by finding that the granulated powdered flavor is continuously and directly granulated from the liquid raw material using a specific apparatus for producing spherical granules, The present invention has been completed. That is, the present invention resides in the following (1) to (5). (1) A powder flavor obtained by a fluidized bed layering granulation method using a spray-drying type fluid bed granulator for continuously producing spherical granules directly from a liquid raw material, wherein the powder flavor is Of 0.40 g / cm ^{3 to} 0.95 g / cm ³
A powdered flavoring, characterized in that: (2) The hardness of the powdered flavor is 0.5 gf / mm ² -1. Og
The flavorant according to the above (1), wherein the flavor is f / mm ² . (3) The average particle size of the powder flavor is 50 μm to 1000 μm
The flavorant according to the above (1) or (2), wherein (4) Spray the flavor composition into a bed of flavor core particles fluidized by heated air, and raise the temperature of the fluidized bed to 80 ° C.
A method for producing a powdered flavor, wherein the powdered flavor is produced by maintaining the temperature at -140 ° C. (5) The method for producing a powdered flavor according to (4), wherein the flavor core particles are produced by directly spraying the flavor composition into a fluidized bed.

[0007]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The contents of the present invention will be described below in detail with reference to the drawings. FIG. 1 is a partial cross-sectional view of the powdered flavor of the present invention, and FIG. 2 is an explanatory diagram illustrating the growth mechanism of the powdered flavor of the present invention. The powdered flavoring 10 in the present invention is directly directly from a liquid raw material,
It is a powdered flavor obtained by a fluidized bed layering granulation method using a spray-drying type fluidized bed granulator for producing spherical granules, and has a flavor core particle 11 as shown in FIG. The flavor core particles 11 are formed by fluidized bed layering granulation and have a flavor powder particle layer 12 having flavor powder particles.
Has a single particle structure coated with multiple layers.

The powdered flavoring 10 is fluidized-bed layered using an apparatus for continuously and directly producing spherical granules from a liquid raw material, for example, a spray-drying type fluidized-bed granulator 20 shown in FIG. It is obtained by a granulation method. This powdered flavor 10 is obtained by the following growth mechanism. In the spray-drying type fluidized-bed granulator 20 shown in FIG. 2 (I), a liquid composed of a flavor composition supplied by a spray nozzle (not shown) into an empty tower (spray zone) 21 into which a high-temperature air flow flows. The raw material is atomized in the process of ascent and dried instantaneously to become fine particles (several μm to several tens μm) 22 and captured by the upper back filter unit 23. In the back filter unit 23, particles are removed by periodically blowing compressed air into the inside (pulse jet backwashing method). The fine particles fall into the lower spray zone 21 due to their inertial force, where they become flavor core particles and are layered on the liquid raw material. The flavor core particles are re-captured in the upper back filter unit 23 while growing only the layered eluted solids.

[0009] That is, the liquid raw material comprising the flavor composition is consumed for layering of the flavor substance core particles once generated together with the generation of fine flavor core particles (shown by reference numeral 11 in FIG. 1) by spray drying. You. With the continuation of these phenomena, the particles grow, and when the particle diameter eventually grows below the terminal speed relative to the rising speed of the hot air flow, the particles form a fluidized bed at the bottom of the apparatus [ FIG. 2 (II)]. Next, the liquid raw material composed of the flavor composition sprayed and supplied at a high pressure from the spray nozzle layers the grown fluidized bed particles, while a part thereof blows through these particle layers and becomes fine flavor core particles. Is generated [FIG. 2 (III)]. The powder flavor (granule product) 10 grown based on the granulation mechanism in which the spray drying principle and the fluidized bed layering principle are combined as described above has a structure as shown in FIG. In addition, in the case of batch operation, the discharge of the granule product is performed collectively through the discharge port 24 in the center of the ventilation plate. In the continuous operation, from the time when the fluidized bed reaches a predetermined granule hold amount (FIG. 2 (III)), continuous / quantitative measurement is performed through a discharge machine with a seal (a rotary valve or the like) from a discharge port equal to the solids supply speed. Is extracted.

The structure of the granulator used in the present invention is not particularly limited as long as it is a spray-drying type fluidized bed granulator established as a fluidized bed layering granulation method. For example, Agromaster AGM-S
D-type (manufactured by Hosokawa Micron Corporation). In this spray-drying type fluidized bed granulator, conventional drying (spray drying or vacuum drying), liquid addition (adjustment of water content for granulation), granulation (fluidized bed or extrusion granulator), spheronization (rolling spherical shape) ) And finish drying (fluidized dryer) can be realized by one device (one process), so that a powder flavor can be obtained with an efficient and economical granulation drying system.

In the present invention, the bulk density of the powdered flavor obtained by the above-mentioned fluidized bed layering granulation method is 0.40.
^{g / cm 3 ~0.95g / cm 3} , preferably 0.50g
/ Cm ^{3 to} 0.90 g / cm ³ , more preferably 0.50
there needs to be g / cm3~0.80g / cm ^3. The bulk density of the powdered flavor can be adjusted mainly by maintaining the temperature of the fluidized bed described below at 80 ° C to 140 ° C. The bulk density of this powdered flavor is 0.4
Be adjusted to 0g / cm ³ ~0.95g / cm ^3, the flavor powder particle layer with predominantly above flavor powder particles 12,1
2 ... will be reflected in the thickness of the multilayer coating layer. The bulk density of this powdered flavor is 0.40 g / cm ^3-
By setting the content to 0.95 g / cm ³ , it is possible to obtain a powdered flavoring substance having excellent sustainability, which delays elution of flavor components in the mouth for the first time and develops a strong flavor even in the mouth for a long time. When the bulk density of the powdered flavor is less than 0.40 g / cm ³ , a powdered flavor having excellent intended durability cannot be obtained, and a significant effect is observed between the powdered flavor and the granules according to the prior art. If it is difficult, and the amount exceeds 0.95 g / cm ³ , the possibility of being felt as a foreign substance in the mouth increases,
Not preferred. Incidentally, the measurement of the bulk density in the present invention,
The measurement was performed with an ABD-powder property measuring device (manufactured by Tsutsui Chemical Co., Ltd.).

The hardness of the powdered flavor in the present invention is not particularly limited, but is preferably a hardness tester (MCTM-50, a micro compression tester manufactured by Shimadzu Corporation).
0) in a measured value of 0.5 gf / mm ^{2 to} 1.0
gf / mm ^2, more preferably 0.5gf / mm ² ~0.
It is desirably 8 gf / mm ² . 0.5g hardness
If it is less than f / mm ² , the difference in effect from the conventional granules tends to be small, and if it is more than 1.0 gf / mm ² , the possibility of being felt as a foreign substance in the mouth is high, and it is preferable. Absent.

Further, the average particle size of the powdered flavor in the present invention is preferably 50 μm to 1000 μm, more preferably 100 μm to 700 μm. If the average particle diameter is less than 50 μm, the intensity of flavor expression tends to be weak, and if it exceeds 1000 μm, the possibility of being felt as a foreign substance in the mouth is increased, which is not preferable. In addition, the average particle diameter in the present invention refers to a value measured based on a sieving method using a JIS standard sieve. The hardness and / or the average particle size of the powdered flavor can be adjusted by adjusting the temperature of the fluidized bed, the amount of air blow, the flow rate of the spray solution, the flow rate and pressure of the spray air, and the like, which will be described later.

The flavor composition used as a liquid raw material in the present invention is not particularly limited as long as it contains a flavor and / or a flavor. Preferably, the flavor and / or flavor are used.
Alternatively, those composed of a flavor, water (purified water, ion-exchanged water), an emulsifier, and a saccharide are desirable. As the fragrance, for example, peppermint oil, spearmint oil, orange oil, lemon oil, grapefruit oil, lime oil, lavender oil, jasmine oil, sage oil, laurel oil, chamomile oil, basil oil, caraway oil, cardamom oil, cinnamon oil , Ginger oil, coriander oil, geranium oil,
Essential oils such as hyssop oil, oris oil, dabana oil, elemi oil, osmanthus oil, paprika oleoresin, spice extracts such as vanilla extract, l-menthol,
Carvone, eugenol, isoeugenol, esters, cinnamic acid and derivatives thereof, ionone, vanillin, ethyl vanillin, synthetic flavors such as maltol,
These can be used alone or in combination of two or more. As the flavor, for example, a flavor oil obtained by processing and cooking a raw material of animals and plants is used. Examples of the emulsifier include gum arabic, sucrose fatty acid ester, lecithin, polyglycerin fatty acid ester, and quillajasaponin, and these can be used alone or in combination of two or more. Examples of the saccharides include monosaccharides such as glucose, fructose and galactose, disaccharides such as sucrose and maltose, and partially degraded starch obtained by liquefying starch. These may be used alone or in combination of two or more. Can be used.

The flavor composition further requires natural and synthetic pastes such as tragacanth gum, xanthan gum and carboxymethyl cellulose, proteins such as gelatin and casein, and organic acids such as lactic acid, citric acid, malic acid and tartaric acid. Can be added as appropriate.

As described above, the production method of the present invention uses a fluidized-bed layering apparatus using a spray-drying fluidized-bed granulator for producing spherical granules directly and continuously from a flavor composition as a liquid material. A granulation method is performed, in which a liquid material to be a flavoring composition is sprayed into a bed of flavoring core particles fluidized by heated air, and the temperature of the fluidized bed is set to 80 ° C to 14 ° C.
By maintaining the temperature at 0 ° C., the intended powdered flavor can be produced. The temperature of the fluidized bed is preferably from 90C to 120C, more preferably from 95C to 115C.
C is desirable. When the temperature of the fluidized bed is lower than 80 ° C., drying of water is slow and production time is long.
If the temperature exceeds 40 ° C., volatilization of flavor components and thermal deterioration occur, so that it tends to be difficult to obtain a powdered flavor having a desired quality, which is not preferable.

In the present invention, the flavor core particles are obtained by emulsifying and spray-drying the flavor composition, as described above, and spraying the emulsion of the flavor composition into a fluidized bed. Thus, it can be produced directly in a fluidized bed.

The powdered flavoring of the present invention thus constituted can be continuously and directly produced from a liquid raw material (flavoring composition) by using a spray-drying fluidized-bed granulator for producing spherical granules.
It is obtained by a fluidized bed layering granulation method, and has a bulk density of the powdered flavor of 0.40 g / cm ^{3 to} 0.95 g / c.
By setting it to m ³ , the elution of flavor components in the mouth is delayed for the first time, and a strong flavor is exhibited even in the mouth for a long period of time, resulting in excellent sustainability. Even powder flavorings obtained by the fluidized bed layering granulation, in which bulk density is out of the range of 0.40g / cm ³ ~0.95g / cm ^3, the effect of the present invention It cannot be achieved. In addition, a conventional spray drying method, or a device provided with a function of fluidized bed granulation in a spray drying device (fluidized bed coagulation granulation device), or a powder flavor obtained by a wet stirring granulation device, etc. Bulk density 0.40g / c
Even if m ^{3 to} 0.95 g / cm ³ , the effects of the present invention cannot be achieved (these points will be described in more detail in Examples, Comparative Examples, and the like described later).

In the manufacturing method of the present invention, a flavor fluidized by heated air using a spray-drying type fluidized-bed granulator equipped with a granulation mechanism in which the spray-drying principle and the fluidized-bed layering principle are combined. The liquid raw material to be a flavor composition is sprayed into a bed of the core particles, and the temperature of the fluidized bed is set to 80 ° C to 140 ° C.
By maintaining the temperature at ° C., the desired powdered flavor can be produced in one process.

The powdered flavoring agent of the present invention delays the dissolution of flavor components in the mouth, develops a strong flavor even in the mouth for a long time, is excellent in persistence, and is preferably used for foods. For example, chewing gum, chewing candy, gummy and the like that can be chewed in the mouth for a long time can be mentioned.

[0021]

EXAMPLES Next, the present invention will be described more specifically with reference to examples and comparative examples, but the present invention is not limited to the following examples.

Example 1 A mixture consisting of 150 g of water (purified water), 30 g of gum arabic, 35 g of dextrin (DE10) and 10 g of gelatin (molecular weight of about 150,000) was heated and sterilized by heating to 80 ° C.
Cooled to 0 ° C. To this was added 25 g of a fruit mix flavor (manufactured by Ogawa Koran), and emulsification was performed at 18,000 rpm using CLEARMIX (manufactured by M Technique). The resulting emulsion was subjected to fluidized bed layering granulation at 105 ° C. using Agromaster AGM-SD (manufactured by Hosokawa Micron), and after sieving, 86 g of fruit mix powder granules were obtained. The average particle size of the powder granules is 100 μm to 800 μm, and the bulk density is 0.75 g /
In cm ³ , the hardness was 0.69 gf / mm ² .

Comparative Example 1 A mixture consisting of 150 g of water (purified water), 30 g of gum arabic, 35 g of dextrin (DE10) and 10 g of gelatin (molecular weight of about 150,000) was heated to 80 ° C. to dissolve and sterilize it.
Cooled to 0 ° C. To this was added 25 g of a fruit mix flavor (manufactured by Ogawa Koran), and emulsification was performed at 18,000 rpm using CLEARMIX (manufactured by M Technique). The obtained emulsion was sprayed using a spray drier (manufactured by Okawara Kakoki Co., Ltd.) at a blowing temperature of 150 ° C. and an exhaust temperature of 80 ° C.
After spray-drying at ℃ and sieving, 91 g of fruit mix powder was obtained. The average particle size of this powder is 50 μm to 1
It was 50 μm, the bulk density was 0.40 g / cm ³ , and the hardness was 0.32 gf / mm ² .

[Comparative Example 2] 300 g of the fruit mix powder obtained in the above Comparative Example 1 was treated with 100 g of an aqueous guar gum solution adjusted to 0.5% by weight using a flow coater (manufactured by Uniglat) to a blast temperature of 70 ° C. The mixture was subjected to fluidized bed granulation to obtain 275 g of fruit mix powder granules. The average particle size of the powder granules is 100 μm to 800 μm
With a bulk density of 0.25 g / cm ³ and a hardness of 0.15 g
f / mm ² .

Comparative Example 3 300 g of the fruit mix powder obtained in Comparative Example 1 was mixed with 50 g of water and 10 g of gum arabic.
g, dextrin (DE10) and 10 g of aqueous solution, using a high speed mixer (manufactured by Fukae Kogyo Co., Ltd.) to perform agitated rolling granulation. It dried at ℃ and obtained 238g of fruit mix powder granules. The average particle size of the powder granules is 100 μm to 800 μm, the bulk density is 0.30 g / cm ³ , and the hardness is 0.43 gf / m
m ² .

Test Example 1 The flavors of Example 1 and Comparative Examples 1 to 3 were evaluated by the following method under the recipe shown in Table 1 below. First, a gum base, sugar, glucose, and corn syrup were mixed, and each of Example 1 and Comparative Examples 1 to 3 of the present invention was added thereto, followed by mixing at about 50 ° C. using a high shear mixer according to a conventional method. After cooling, press molding with rollers,
3 g of sheet gums A to D were prepared. This plate gum AD
Was subjected to sensory evaluation of aroma and flavor by 10 expert panelists. The evaluation of the flavor intensity at 15 seconds and 120 seconds after the start of chewing was performed by a 7-step method. The results are shown in Table 2 below.

[0027]

[Table 1]

[0028]

[Table 2]

As is clear from the results shown in Tables 1 and 2, the plate gum A using Example 1 according to the present invention was replaced with the plate gums B to D using Comparative Examples 1 to 3 according to the prior art. Was found to be extremely excellent in the persistence of flavor as compared with the granular powdered flavoring of the present invention.

[Test Example 2] The panel gums A to D prepared in Test Example 1 were subjected to sensory evaluation of aroma and flavor by 10 expert panelists as follows. Evaluation is 0 seconds after starting to bite,
After 15 seconds, 30 seconds, 60 seconds, 90 seconds, 120 seconds, 150 seconds, and 150 seconds, the intensity of the flavor was evaluated by a five-step method. FIG. 3 shows the results [mastication time (seconds) and flavor intensity] obtained in this test example. As shown in FIG. 3, plate gum A using the powdered flavor of Example 1 according to the present invention is plate gum B using the spray-dried product of Comparative Example 1 and fluidized bed granulated product of Comparative Example 2. It was found that compared to the plate gum C used and the plate gum D using the wet granulated product of Comparative Example 3, the flavor persistence was excellent.

Test Example 3 The sheet gums A to D prepared in Test Example 1 were divided into 12 equal portions of 10 mm square, and
Fix each of the four pieces on the filter so that they do not overlap each other.
Elution was performed by shaking for 5 minutes, 15 minutes, 30 minutes, 60 minutes and 120 minutes in warm water. The eluate was re-extracted with aroma components by steam distillation, and quantitatively analyzed by gas chromatography (manufactured by Hured Packard). The relationship between the elution time and the elution rate was determined from the obtained elution amount.
FIG. 4 shows the results [elution time (minute) and elution rate (%)] obtained in this test example. As shown in FIG. 4, the plate gum A using the powdered flavor of Example 1 according to the present invention was prepared in Comparative Example 1
It was found that the plate gum B was superior in persistence of flavor as compared with the plate gum B using the spray-dried product and the plate gum D using the wet granulated product of Comparative Example 3.

[0032]

Industrial Applicability According to the present invention, a powdered flavoring agent which has a long-lasting flavor, which can delay the dissolution of flavor components in the mouth, and can exhibit a strong flavor continuously even in the mouth for a long period of time, and its flavor. A manufacturing method is provided.

[Brief description of the drawings]

FIG. 1 is a partial cross-sectional view of the powdered flavor of the present invention.

FIG. 2 is an explanatory diagram illustrating the growth mechanism of the powdered flavoring of the present invention.

FIG. 3 is a characteristic diagram showing the relationship between mastication time (seconds) and flavor intensity.

FIG. 4 is a characteristic diagram showing a relationship between an elution time (minute) and an elution rate (%).

FIG. 5 (a) is an explanatory diagram of a powdered flavor obtained by a conventional spray drying method, and FIG. 5 (b) is an explanatory diagram of a powdered flavor obtained by a conventional fluidized bed coagulation granulator. And
(C) is an explanatory view of a powdered flavor obtained by a wet stirring granulator, and (d) is an explanatory view of a columnar granule obtained by using a conventional extrusion granulator.

Continuation of the front page F term (reference) 4B048 PE02 PE10 PN02 PQ03 PS02 PS13 4H059 AA04 BC23 BC44 CA51 CA72 CA96 CA99 DA09 DA16 DA30 EA11 EA36

Claims (5)

[Claims] 1. A powdered flavor obtained by a fluidized-bed layering granulation method using a spray-drying type fluidized-bed granulator for continuously producing spherical granules directly from a liquid raw material, wherein The bulk density of the flavor is 0.40 g / cm ^{3 to} 0.
A powdered flavor which is 95 g / cm ³ . 2. The hardness of the powdered flavor is 0.5 gf / mm ^2.
~1.0gf / mm ² a is claim 1, wherein the powder flavorings. 3. An average particle diameter of the powdered flavor is 50 μm to 1 μm.
The powdered flavor according to claim 1 or 2, which has a particle size of 000 µm. 4. A powdered flavor is produced by spraying the flavor composition into a bed of flavor core particles fluidized by heated air and maintaining the temperature of the fluidized bed at 80 ° C to 140 ° C. A method for producing a powdered flavor. 5. The method for producing a powdered flavor according to claim 4, wherein the flavor core particles are produced by directly spraying the flavor composition into a fluidized bed.