JP2003268397A - Stabilized perfume composition and method for stabilizing perfume - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for preventing the deterioration of a perfume having fragrance of a citrus or a fruit, and the deterioration of fragrance and taste of food and drink containing the perfume. <P>SOLUTION: This perfume composition is obtained by incorporating 1,5-D- anhydrofructose into the perfume having a fragrance of the citrus such as an orange, a lemon or a grapefruit, the perfume having a fragrance of the fruit such as an apple or a melon, a perfume having a fragrance of tea, the perfume having an odor of a marine product or a livestock product, or a perfume having an odor of dill. The perfume composition is incorporated into food and drink to stabilize the perfume. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a stabilized perfume composition and a method for stabilizing perfume.

[0002]

2. Description of the Related Art Conventionally, fragrances have been used not only during storage but also for foods and drinks and other substances to which a fragrance is to be added, and used for improving the quality of the product.
When the aroma and flavor components are deteriorated by the action of heat, light, air, enzyme, etc. in the storage process, the distribution process, etc., and the action of oxidation, reduction, hydrolysis, polymerization, volatilization, etc., the quality of the product deteriorates.

[0003] In particular, the powdered powdered fragrance has a very large surface area, so that deterioration during the powdering process or during storage is particularly likely to occur. Further, the emulsified emulsified flavor also has a problem that it is likely to be deteriorated during the emulsification process or during storage because of the presence of water.

Therefore, many proposals have been made to stabilize the fragrance. For example, JP-A-8-23940 and JP-A-200, which utilize an antioxidant derived from a natural product.
No. 0-236860, JP-A 2001-16860, JP-A 2001-186858 using sugar palatinose and raffinose, JP-A 2000-217538 using trehalose, and JP-A No. 2000-176538 using cyclodextrin. 11-222455 gazette etc. can be mentioned.

However, these proposals cannot sufficiently prevent the deterioration of the fragrance.

[0006]

SUMMARY OF THE INVENTION It is therefore an object of the present invention to provide a method capable of preventing not only deterioration of unprocessed or processed flavors but also deterioration of aroma and flavor of food and drink to which flavors are added.

[0007]

Means for Solving the Problems As a result of intensive studies to achieve the above object, the inventors of the present invention have found that 1,5-D-anhydro and the fragrance are added during the manufacturing process of the fragrance and / or food and drink. The inventors have found that the inclusion of fructose together can prevent the deterioration of aroma and flavor in the processing step, the manufacturing step, the storage step, the distribution step, etc., and have reached the present invention.

That is, the present invention is as follows. 1) Stabilized fragrance composition containing 1,5-D-anhydrofructose, 2) Stabilized fragrance composition according to 1), wherein the fragrance is a citrus fragrance. Fragrance composition, 3) Stabilized flavor composition according to the above 1), wherein the flavor is a fruit flavor, 4) The flavor according to 1), wherein the flavor is a tea flavor Stabilized fragrance composition, 5) Stabilized fragrance composition according to the above 1), wherein the fragrance is marine or meat-based fragrance, 6) The fragrance is daily fragrance 7) The stabilized perfume composition according to 1) above, 7) The method for stabilizing a perfume characterized by containing 1,5-D-anhydrofructose, and 8) the perfume composition according to 1) above. Food and drink characterized by containing.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The perfume to which the present invention is applied, regardless of its type or shape, includes natural perfume materials such as essential oil, extract, oleoresin, recovered flavor, isolated perfume, alcohol, ester, etc. There is a mixture of one or more synthetic perfume materials such as aldehydes, acetals and lactones. Based on a typical classification method of food flavors, as flavors stabilized in the present invention, orange, lemon, lime, citrus flavors such as grapefruit, apple, melon, grape, pineapple,
Fruit-based flavors such as banana, peach, strawberry,
Tea-based flavors such as black tea, green tea, oolong tea, marine and meat-based flavors such as salmon, shrimp, crab, beef, pork, and chicken, daily flavors such as milk and cheese, mint-based flavors such as peppermint and spearmint, pepper, Cinnamon, nutmeg, spice flavors such as cloves, hazelnuts, coffee, nut flavors such as cocoa, vanilla flavors, and the like, the present invention is effective for stabilizing these flavors, but is not limited to these It is not something that will be done. The form of fragrance is powder, emulsification, paste,
It may be in any form such as a solution.

The form and purity of 1,5-D-anhydrofructose (hereinafter referred to as anhydrofructose) used in the present invention are not limited. For example, an aqueous solution as a form, a syrup-like highly viscous solution obtained by concentrating the aqueous solution
There are dry powders and the like, and as the content of anhydrofructose, a high-viscosity solution of 40% by weight, a 50% powder having reduced hygroscopicity and the like can be mentioned. Particularly preferably, as anhydrofructose in liquid or powder form, 1
The content is 0% by weight or more.

The method of adding anhydrofructose to the fragrance is not limited. For example, when the fragrance is a liquid, a method of dissolving it in the solution, when the fragrance is a powder, a method of dissolving the powdered raw material once and adding it to the solution, and drying it, liquid anhydrofructose in the powder raw material Method of adsorbing, method of further drying the adsorbed material, method of mixing powdered anhydrofructose with powdered raw material, method of adding to emulsified solution when perfume is in an emulsified state, high concentration solution of anhydrofructose Examples thereof include a method of directly adding or kneading a fragrance.

The content of anhydrofructose in the perfume composition of the present invention is not limited. For example, the effect of preventing deterioration is exhibited by adding 0.05% by weight or more to the fragrance used. Further, there is no upper limit of the amount of addition for preventing deterioration.

Further, in the food and drink of the present invention, in addition to the method of adding the flavor composition containing anhydrofructose to the food, a method of separately adding the anhydrofructose and the flavor to the food is produced. However, the object of the present invention can be achieved. Preferred is a method in which the perfume contains anhydrofructose in advance.

The method for stabilizing the flavor of the present invention is not limited to the flavor in food and drink. For example, it is also effective against fragrances contained in deodorants, fragrances, cosmetics, etc., and stabilization of fragrances contained in such products is also included in the scope of the present invention.

The perfume composition containing anhydrofructose of the present invention is not limited to a composition other than anhydrofructose and a perfume. For example, other compositions such as glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, lecithin, emulsifiers such as enzyme-treated lecithin, guar gum for adjusting viscosity, xanthan gum, tamarind seed gum, pectin, agar, carrageenan, arabinoxylan, arabi Thickening polysaccharides such as nogalactan, water-soluble hemicellulose, gum arabic,
Organic acids such as lactic acid, citric acid, malic acid, acetic acid, carbonic acid, phosphoric acid and salts thereof such as sodium, potassium, calcium, magnesium, fats and oils, glycerin, ethanol, water, propylene glycol, starch and modified starches,
Dextrin, casein, vitamin C, glutathione,
It may contain glutathione-containing yeast extract, reducing agents such as cysteine and cystine, antioxidant components such as vitamin E, vitamin C fatty acid ester, tea catechin, and polyphenol.

The manufacturing method for manufacturing various forms of the composition of the present invention is not limited. For example, a stirrer or a kneader can be used for liquid or paste, and various drying methods such as a spray drying method, a hot air drying method, a vacuum freeze drying method, a vacuum drying method, and a drum drying method can be used as a method for producing a powdery material. Examples of the emulsified product include a method using a homomixer, a homogenizer, a colloid mill and the like.

[0017]

EXAMPLES Examples using various fragrances are shown below, but the present invention is not limited thereto. In the examples,% is by weight unless otherwise specified.

Example 1 and Comparative Example 1 500 g of gum arabic and 300 g of AF syrup (syrup containing 40% anhydrofructose, manufactured by Nippon Starch Industry Co., Ltd., sold by Asama Kasei Co., Ltd.) in 1600 g of water.
Dissolve 200 g of DE8 dextrin, 85-90 ℃
After sterilizing by heating for 15 minutes, the mixture was cooled to 40 ° C., 100 g of lemon oil was added, and emulsified with a TK homomixer for 10 minutes. This emulsion was dried with a spray dryer to obtain about 980 g of powdered lemon flavor (Example 1). Further, powdered lemon flavor was similarly obtained by using sugar instead of AF syrup (Comparative Example 1).

Each powdered lemon flavor is placed in a plastic bag and stored at 40 ° C. for 3 months.
2 g was dissolved in 100 g of water, and a sensory test of aroma and flavor was conducted by 10 expert panelists. The results are shown in Table 1.

[0020]

[Table 1] However, regarding the expression state of flavor, aroma, and deteriorated odor, the most strongly expressed one was set to 10, and the one that was not expressed at all was set to 0, and was evaluated in 10 levels, and the average value of the evaluation values of 10 panelists is shown. It was

As can be seen from the results, in the examples, neither aroma nor flavor reduction nor deterioration odor due to storage was observed, whereas in the comparative example, aroma or flavor deterioration and remarkable deterioration odor were observed upon storage. .

Example 2 and Comparative Example 2 Sugar fatty acid ester (HLB17) 30 was added to 2000 g of water.
g, DE10 dextrin 2000 g, sodium caseinate 20 g, AF syrup 200 g
After heat sterilization at ˜90 ° C. for 15 minutes, it was cooled to 40 ° C., 110 g of orange oil was added, and the mixture was emulsified with a TK homomixer. This emulsion was dried with a spray dryer to obtain 1050 g of powdered orange flavor (Example 2).

Further, a powdered orange flavor was obtained in the same manner by using the dextrin of DE20 instead of the AF syrup (Comparative Example 2).

After putting each powdered orange flavor into a plastic bag and storing it at 40 ° C. for 3 months, 0.03 g of each powdered orange flavor was dissolved in 100 g of water, and a sensory test of aroma and flavor was conducted by 10 expert panelists. The evaluation was performed in the same manner as in Example 1. The results are shown in Table 2.

[0025]

[Table 2]

As can be seen from the results, in the Examples, neither aroma nor flavor reduction nor deterioration odor due to storage was observed, whereas in Comparative Example storage, aroma or flavor deterioration and remarkable deterioration odor were observed. .

Example 3 and Comparative Example 3 60 g of 200 g of branched cyclodextrin and 150 g of AF syrup were added to 600 g of a 50% by volume aqueous ethanol solution.
50 g of grapefruit oil was added to the solution dissolved by heating at 0 ° C, and the mixture was cooled to 25 ° C while emulsifying with a TK homomixer to obtain a grapefruit emulsified flavor (Example 3).

A grapefruit emulsified flavor was similarly obtained by using sugar instead of AF syrup (Comparative Example 3).

Each of the grapefruit emulsified flavors was placed in a glass bottle and stored at 40 ° C. for 3 months, and 0.02 g of each of the grapefruit emulsified flavors was added to 10 with citric acid sourness.
The mixture was dissolved in 100 g of a sugar solution of 100% and subjected to a sensory test of aroma and flavor by 10 expert panelists, and evaluated in the same manner as in Example 1. The results are shown in Table 3.

[0030]

[Table 3]

As can be seen from the results, in the examples, neither aroma nor reduction in flavor due to storage was observed, retention of the aroma was good, and no deteriorated odor was observed. A decrease in flavor and a markedly deteriorated odor were observed. In addition, while the emulsified flavor of Comparative Example separated to some extent,
The examples were not separated.

Example 4, Comparative Example 4 250 g of glycerin, 25 g of an emulsifier (polyglycerin monooleate) and 400 g of AF syrup were dissolved in 300 g of water, and heat sterilization was performed at 60 to 70 ° C. for 30 minutes, and then 4
After cooling to 0 ° C., 50 g of grape oil was added and cooled to 25 ° C. while emulsifying with a TK homomixer to obtain a grape emulsified flavor (Example 4).

Further, a grape emulsified flavor was similarly obtained by using D-sorbit instead of AF syrup (Comparative Example 4).

Each of the grape emulsified flavors was placed in a glass bottle and stored at 40 ° C. for 3 months, and then 0.03 g of each grape emulsified flavor was added to a 1% 10% sugar solution with citric acid sourness.
It was dissolved in 00 g and subjected to a sensory test of aroma and flavor by 10 expert panelists, and evaluated in the same manner as in Example 1. The results are shown in Table 4.

[0035]

[Table 4]

As can be seen from the results, in the examples, neither aroma nor flavor reduction nor deterioration odor due to storage was observed, whereas in the comparative example, aroma or flavor decrease and remarkable deterioration odor were recognized due to storage. .

Example 5 and Comparative Example 5 300 g of gum arabic and AF syrup 12 were added to 950 g of water.
Dissolve 0g and Vitamin E 0.2g, 1 at 85-90 ℃
After heat sterilization for 5 minutes, the mixture was cooled to 50 ° C., 20 g of melon flavor was added, and emulsified with a TK homomixer for 20 minutes. Dry this emulsion with a spray dryer,
About 400 g of powdered melon flavor was obtained (Example 5). In addition, palatinose was used instead of AF syrup to similarly obtain a powdered melon flavor (Comparative Example 5).

Each powdered melon flavor was placed in a plastic bag and stored at 50 ° C. for 1 month.
5 g was dissolved in 100 g of water, a sensory test of aroma and flavor was conducted by 10 professional panelists, and the same evaluation as in Example 1 was performed. The results are shown in Table 5.

[0039]

[Table 5]

As can be seen from the results, in the Examples, neither aroma nor flavor reduction nor deterioration odor due to storage was observed, whereas in Comparative Example, aroma or flavor deterioration and deterioration odor were observed upon storage.

Example 6, Comparative Example 6 500 g of gum arabic and AF syrup 3 in 1600 g of water
Dissolve 00 g, 200 g of DE8 dextrin,
After heat sterilization at ˜90 ° C. for 15 minutes, the mixture was cooled to 40 ° C., 100 g of black tea flavor was added, and emulsified with a TK homomixer for 10 minutes. This emulsion was dried with a spray dryer to obtain about 980 g of powdered black tea flavor (Example 6). Further, a powdered black tea flavor was similarly obtained by using sugar instead of AF syrup (Comparative Example 6).

Each powdered black tea flavor was put in a plastic bag and stored at 50 ° C. for 2 months.
Was dissolved in 100 g of water, a sensory test of aroma and flavor was conducted by 10 expert panelists, and the same evaluation as in Example 1 was performed.
The results are shown in Table 6.

[0043]

[Table 6]

As can be seen from the results, the powdered black tea flavors of the examples did not show any aroma, reduction in flavor and deterioration odor due to storage, whereas those of the comparative examples had aromas upon storage.
A decrease in flavor and a markedly deteriorated odor were observed.

Example 7, Comparative Example 7 100 parts of frozen mash, 2.5 parts of salt, 5 parts of potato starch, 1 part of glutamate Na, 1 part of sugar, 1 part of mirin
Parts, ice water 10 parts, crab flavor (perfume formulation based on dimethyl sulfide) 0.1 parts, and AF syrup 0.5 parts to prepare a crab-flavored fish paste (Example 7). Also, sorbitol was used instead of AF syrup to similarly prepare a crab-flavored fish paste (Comparative Example 7).

A sensory evaluation was conducted by 10 panelists on both clams, and as shown in Table 7, in Example 7 of the AF syrup-added product, the flavor of the crab was significantly superior to that of the additive-free product (Comparative Example 7). Was there.

[0047]

[Table 7]

Example 8, Comparative Example 28 Soy sauce 28 parts, sugar 31 parts, fermented seasoning 15 parts, salt 2
9 parts with a prescription of 0.3 parts, seasonings 0.3 parts, caramel 0.1 parts, water 25 parts, beef flavor 0.1 parts, AF syrup 2 parts
It was heated at 8 ° C. for 20 minutes to prepare a sukiyaki sag (Example 8). Similarly, a sukiyaki sauce using starch syrup instead of AF syrup was prepared (Comparative Example 8), and both of them were turned into a panel 10
I asked someone to choose the one with the best scent.

As a result, as shown in Table 8, in comparison with Comparative Example 8, Example 8 had a stronger beef scent and suppressed deterioration of flavor due to heating.

[0050]

[Table 8]

Example 9 and Comparative Example 9 AF syrup was added to commercially available minicup milk for coffee.
%, Added, sealed and left in the refrigerator for 3 days (Example 9). Similarly, when the AF syrup-free product (Comparative Example 9) stored for 3 days was compared with the flavor of milk by 10 panelists, as shown in Table 9, the AF syrup-added product of Example 9 was superior. .

[0052]

[Table 9]

[0053]

INDUSTRIAL APPLICABILITY According to the present invention, by adding anhydrofructose to a flavor, it is possible to prevent the flavor from deteriorating, maintain the aroma and flavor of foods and drinks to which they are added for a long time, and suppress the deteriorating odor.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Tomoaki Nakajima             20-3, Nihonkai Kodenmacho, Chuo-ku, Tokyo             Inside Sama Kasei Co., Ltd. (72) Inventor Kenya Muroya             Kagoshima Prefecture Kagoshima City Minamiei 3-chome 20-20 Japan             Within Starch Industry Co., Ltd. (72) Inventor Kazuhiro Yoshinaga             Kagoshima Prefecture Kagoshima City Minamiei 3-chome 20-20 Japan             Within Starch Industry Co., Ltd. (72) Inventor Makoto Fujisue             Kagoshima Prefecture Kagoshima City Minamiei 3-chome 20-20 Japan             Within Starch Industry Co., Ltd. F-term (reference) 4B017 LC02 LK12 LL01                 4B034 LC02 LK13X LK38X                 4B047 LB09 LF04 LF07 LG23 LG70                 4H059 BA17 BC10 BC23 CA51 EA01                       EA32

Claims (8)

[Claims] 1. A stabilized perfume composition, which comprises 1,5-D-anhydrofructose. 2. The stabilized fragrance composition according to claim 1, wherein the fragrance is a citrus fragrance. 3. The stabilized fragrance composition according to claim 1, wherein the fragrance is a fruit fragrance. 4. The stabilized fragrance composition according to claim 1, wherein the fragrance is a tea-based fragrance. 5. The stabilized fragrance composition according to claim 1, wherein the fragrance is a marine product or meat-based fragrance. 6. The stabilized fragrance composition according to claim 1, wherein the fragrance is a daily fragrance. 7. A method for stabilizing a perfume, which comprises the addition of 1,5-D-anhydrofructose. 8. A food or drink comprising the fragrance composition according to any one of claims 1 to 6.