JP2006000087A - Powdery preparation - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a powdery preparation having excellent storage stability. <P>SOLUTION: The deterioration of emulsion particles, the lowering of fluidity caused by the solidification of a powdery preparation and the lowering of quality caused by the oxidative degradation of an oil can be suppressed even in the preparation of the powdery preparation containing various oil-soluble components including flavor components and in the storage of the produced powdery preparation by using maltotriole as a vehicle in the pulverization step of the production of powdery preparation. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a powder formulation obtained by pulverizing an oil-soluble component having excellent storage stability. More specifically, by using maltotriose as an excipient and preparing a powder formulation in which oil-soluble fragrances and fats are pulverized, the state after pulverization, the storage stability of the oil-soluble component and the flavor component The present invention relates to a powder formulation excellent in the expression of.

  In foods, flavoring ingredients for flavoring and oil-soluble ingredients such as vitamins are added to foods, most of which are oil-soluble and emulsified depending on the purpose of use or water-soluble. A thing is appropriately selected and used. In addition, preservability, stability, and immediate solubility are imparted to a preparation containing an oil-soluble component, and powder and granulation are performed by various methods for improving the convenience of the oil-soluble component-containing product.

  For example, a powdered fragrance preparation obtained by pulverizing an oil-soluble fragrance component is excellent in storage stability and stability, and is easy to handle, so that it can be easily used for powdered foods. Have. For example, it is used for flavoring powdered juices, powdered soups, instant foods, snacks, agricultural and livestock products. Alternatively, oil-soluble vitamins and oil-soluble components such as docosahexaenoic acid are pulverized and used not only for foods but also for pharmaceuticals and quasi drugs.

  There are various methods for emulsifying an oil-soluble component into powder. For example, as a method of preparing a powder formulation using a fragrance component, an adsorbent powder fragrance in which the fragrance component is mixed with an excipient such as saccharide, cellulose, dextrin, and the fragrance component is adsorbed and dispersed on the surface; Rocking-type powder fragrances that dissolve sugars such as lactose by heating, add fragrances, stir and dry to contain the fragrances in the sugar matrix; natural gums such as dextrins, starches, gum arabic, and proteins such as gelatin and casein Oil-soluble fragrance is mixed and emulsified in an aqueous solution, etc. to prepare an O / W emulsion, and then spray-dried powder fragrance that is dried and powdered with a spray dryer; clathrate-type powder fragrance clathrated with cyclodextrin; An example is a microcapsule type powder fragrance in which is coated with a film agent. The powdered fragrances obtained by these production methods have improved storage stability, heat resistance, and persistence rather than handling the fragrance components in liquid form, and play a very important role in flavoring foods. (Non-Patent Document 1).

  As described above, the powder flavor is mainly obtained by emulsifying essential oil, which is a flavor component, and spray drying. However, the emulsification is broken due to physical factors (pressure, heating, etc.) during spray drying, or Even if the emulsification is broken and can be pulverized, the oil oozes out during storage, and the fluidity of the powder is lost and fixed, or the oil is oxidized and deteriorated to deteriorate the quality as a powder fragrance. Such problems correspond to all oil-soluble components including the above-mentioned vitamins.

In order to solve such a problem, as a method for improving the storage stability of a powder preparation in which an oil-soluble component is pulverized, for example, a powder fragrance, a carbohydrate mixture containing trehalose and a plasticizer are heated and melted, and a core substance is added to the melt. A powder composition obtained by adding and mixing (Patent Document 1), fine powder of regenerated protein in fine powder or regenerated protein containing a substrate content (Patent Document 2), saccharide powder as a core substance (eg fine grain granule) Sugar) and powdered fats and oils having a melting point higher than room temperature (eg, hydrogenated beef tallow powder), and then the mixture is heated to melt the powdered fats and oils, and a lipid layer is formed on the surface of the sugar powder by the molten fats and oils. A method of forming (Patent Document 3), a spice oil emulsified seasoning using a heat-coagulable irreversible protein source (Patent Document 4), and an aromatic component encapsulated in a carbohydrate matrix containing monosaccharides and disaccharides such as maltose. Leh dried fragrance (Patent Document 5) have been disclosed.
However, when trehalose described in Patent Document 1 is used, the storage stability of the powder is good, but it tends to solidify as the amount of the blend increases. In the technique of Patent Document 5 using maltose, blending maltose in an amount of 30% or more is not preferable because shapeability is lost and productivity is lowered. Even with other techniques, it has been difficult to obtain a powdery fragrance that maintains a good powder state without solidification after production and has excellent storage stability and flavor.

Gazette of the Patent Office Known and Conventional Techniques (Perfume) Part 1 Perfume General 1999 (1999). 1.29. Issue JP 2003-325127 A JP-A-8-217630 JP-A-3-277237 Japanese Patent No. 2755957 JP-A-6-220485

  An object of this invention is to provide the powder formulation excellent in storage stability.

  The inventors of the present invention have made extensive studies in order to solve the above-mentioned problems. By using maltotriose as an excipient when preparing a powder formulation, the present inventors have prepared and used a powder formulation after and after the preparation. At the time of storage, the present inventors have obtained the knowledge that there is an effect of suppressing deterioration of emulsified particles and fluidity due to solidification and deterioration of quality due to oxidative deterioration of oil, and the present invention has been completed.

  That is, this invention provides the powder formulation of a fragrance | flavor component and an oil-soluble component which uses maltotriose as an excipient | filler, and its preparation method.

  By using maltotriose as an excipient, fluidity deterioration due to solidification of the powder formulation and oil degradation can be achieved even during preparation of the powder formulation obtained by emulsifying and drying the oil-soluble component and storage after preparation. The effect of suppressing the deterioration of quality due to oxidative deterioration can be obtained.

The present invention is a powder formulation obtained by drying an emulsified mixture containing an oil-soluble component, maltotriose, an emulsifier and water as an excipient, and a method for preparing the powder formulation.
First, the powder formulation of the oil-soluble component according to the present invention will be described.

  As described above, the powder formulation in the present invention refers to a formulation in which various oil-soluble components such as a fragrance component are pulverized using maltotriose as an excipient (hereinafter collectively referred to as “powder formulation”). Called).

  Here, the powder preparation using the fragrance component, that is, the powder fragrance preparation, refers to those widely used in foods and drinks, cosmetics, pharmaceuticals, quasi drugs, etc. as described above. Powdered and granulated products can be mentioned for various purposes such as preservation of synthetic fragrances, blended fragrances, etc., improvement of miscibility in products such as imparting quick solubility. There are various types of powder flavors depending on the method of powdering. For example, pulverization type powder fragrance, adsorption type powder fragrance, rocking type powder fragrance, spray drying (spray dry) type powder fragrance, inclusion type powder fragrance, microcapsule type powder fragrance, solidified pulverization type powder fragrance, freeze-type powder drying, Although a double coating type powder fragrance | flavor etc. can be illustrated, in the present invention, any type can be used without particular limitation.

  The fragrance used in the powder fragrance preparation of the present invention may be any of natural fragrance, synthetic fragrance, and blended fragrance, and it does not matter whether it is liquid, hydrophilic, hydrophobic, or amphiphilic. Oil-soluble fragrances are preferred.

  Here, as the fragrance, those applicable to foods can be arbitrarily used. Specifically, citrus flavors such as orange, lemon, lime, grapefruit, mandarin, tangerine; fruit flavors such as apple, banana, cherry, grape, melon, peach, pineapple, plum, raspberry, strawberry; vanilla, coffee Bean flavors such as cocoa and chocolate; mint flavors such as peppermint and spearmint; spice flavors such as allspice, cinnamon and nutmeg; nut flavors such as almond, peanut and walnut; crab, shrimp and seafood Examples of marine products-based fragrances and other fragrances such as vegetables, cereals, and seaweeds. The fragrance used in the present invention may be a composition or a simple substance. For example, vanillin, ethyl vanillin, cinnamic acid, piperonal, d-borneol, maltol, ethyl maltol, camphor, methyl anthranilate, methyl cinnamate, cinnamic alcohol, methyl N-methylanthranylate, methyl β-naphthyl ketone, Examples include limonene, linalool, menthol, menthone, and allyl isothiocyanate. In addition, the various fragrance | flavor components hung up above can be used individually by 1 type, or can also be used in combination of 2 or more types arbitrarily.

  In addition, as a powder formulation using an oil-soluble component, various oil-soluble components widely used in foods, beverages, cosmetics, pharmaceuticals, quasi drugs, and the like are used instead of the fragrance component in the above-mentioned powder fragrance formulation. It can be obtained by the same preparation method as the above powdered fragrance preparation. Specific examples of oil-soluble ingredients that can be used include corn oil, rapeseed oil, cottonseed oil, soybean oil, safflower oil, sunflower oil, sesame oil, wheat germ oil, olive oil, evening primrose oil, camellia oil, teaseed oil, avocado oil, Castor oil, coffee oil, cashew nut oil, cacao bean oil, peanut oil, fish oil, palm oil, pork fat, beef tallow, chicken fat and other animal and vegetable oils and fats and oils of these animal and vegetable fats or oils, oleic acid, Examples thereof include unsaturated fatty acids such as linoleic acid, α-linolenic acid, γ-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid and esters thereof, unsaturated alcohols thereof, oil-soluble vitamins, various fatty acids, etc. One or more of these can also be used in combination.

  In addition to various oil-soluble components such as the above-mentioned fragrance components, the powder preparation according to the present invention includes colorants (pigments), sweeteners (including sugars), and corrigents as long as the effects of the present invention are not hindered. , Emulsifiers, dispersants, antioxidants and the like can also be blended.

  Here, the coloring agent (pigment) includes purple sweet potato pigment, red cabbage pigment, elderberry pigment, grape juice pigment, grape skin pigment, purple corn pigment, red radish pigment, perilla pigment, red rice pigment, and cowberry as natural pigments. Dye, Gooseberry dye, Cranberry dye, Salmonberry dye, Sim Blueberry dye, Strawberry dye, Dark sweet cherry dye, Cherry dye, Hibiscus dye, Hakulberry dye, Black currant dye, Blackberry dye, Blueberry dye, Plum dye, Anthocyanin pigments such as white berry pigment, boysenberry pigment, mulberry pigment, purple yam pigment, raspberry pigment, red currant pigment, and loganberry pigment; cochineal pigment, sicon pigment, akane pigment, and lac pigment Quinone pigments; cacao pigments, coulomb pigments, cucurian pigments, rosewood pigments, onion pigments, tamarind pigments, oyster pigments, carob pigments, licorice pigments, suou pigments, peanut pigments, pecannut pigments, safflower red pigments and safflower yellow pigments Flavonoid pigments: Benikouji pigment, Benikouji yellow pigment, caramel, turmeric pigment, wedge pigment, gardenia blue pigment, gardenia yellow pigment, gardenia red pigment, chlorofin, chlorophyll, spirulina pigment, etc., and synthetic tar pigments Food Red No. 2, Food Red No. 3, Food Red No. 40, Food Red No. 102, Food Red No. 104, Food Red No. 105, Food Red No. 106, Food Yellow No. 4, Food Yellow No. 5, Food Blue No. 1, Food blue 2 and food green 3 are norbixinna as natural pigment derivatives. Contains natural natural pigments such as β-carotene, astaxanthin, canthaxanthin, riboflavin, riboflavin butyrate and sodium riboflavin 5′-phosphate, including potassium, norbixin potassium, copper chlorophyll, copper chlorophyllin sodium and iron chlorophyllin sodium It is. Of these, β-carotene, carotenoid pigment, paprika pigment, anato pigment, red pigment, orange pigment, gardenia pigment, chlorophyll, sicon pigment, erythrosin, tartrazine, onion pigment, tomato pigment, marigold pigment, lutein, etc. can do. These dyes may be used alone or in any combination of two or more.

  Examples of sweeteners (including saccharides) include monosaccharides, disaccharides, oligosaccharides, sugar alcohols, and high-intensity sweeteners. Specifically, monosaccharides such as arabinose, galactose, xylose, glucose, sorbose, fructose, rhamnose, ribose, isomerized sugar, N-acetylglucosamine; disaccharides such as isotrehalose, sucrose, melibiose, lactulose, lactose; α Cyclodextrin, β-cyclodextrin, isomaltoligosaccharide (isomaltose, isomalttriose, panose, etc.), oligo-N-acetylglucosamine, galactosyl sucrose, galactosyl lactose, galactopyranosyl (β1-3) galactopyrano Sil (β1-4) glucopyranose, galactopyranosyl (β1-3) galactopyranosyl (β1-6) glucopyranose, galactopyranosyl (β1-6) galactopyranosyl (β1-4) glucopyra North, galactopyranosyl (β1-6) glucopyranose, xyly-oligosaccharides (xilitriose, xylobiose, etc.), gentio-oligosaccharides (gentiobiose, gentiotriose, etc.), stachyose, theande-oligosaccharides (eg, nigerose), palatinose oligosaccharides, palatinose Syrup, fucose, fructooligosaccharides (kestose, nystose, etc.), fructofuranosyl nystose, polydextrose, maltosyl β-cyclodextrin, malto-oligosaccharides (maltotriose, tetraose, pentaose, hexaose, heptaose, etc.), raffinose, sugar-bound starch syrup (Coupling sugar), oligosaccharides such as soybean oligosaccharide, invert sugar, varicella, etc .; isomaltol, erythritol, xylitol, glycerol, sorbitol Sugar alcohols such as palatinit, maltitol, maltotetriitol, maltotriitol, mannitol, lactitol, reduced isomalto-oligosaccharide, reduced xylooligosaccharide, reduced gentio-oligosaccharide, reduced maltose starch syrup, reduced starch syrup, etc .; α-glucosyltransferase-treated stevia, aspartame , Acesulfame potassium, alitame, licorice extract (glycyrrhizin), triammonium glycyrrhizinate, tripotassium glycyrrhizinate, trisodium glycyrrhizinate, diammonium glycyrrhizinate, dipotassium glycyrrhizinate, disodium glycyrrhizinate, curculin, saccharin, sodium saccharin, cyclamate , Sucralose, stevia extract, stevia powder, dulcin, thaumatin (thaumatin), tenryocha High sweetness sweeteners such as extract, Niseria berry extract, neotame, neohesperidin dihydrochalcone, fructosyltransferase-treated stevia, Brazilian licorice extract, miracle fruit extract, rakanka extract, enzyme-treated licorice, enzyme-decomposed licorice Other honey, fruit juice, fruit juice concentrate and the like. These sweeteners can be used alone or in any combination of two or more.

  Antioxidants include extracted tocopherol, dl-α-tocopherol, d-α-tocopherol, dl-γ-tocopherol, mixed tocopherol, rosemary extract, bayberry extract, endangered extract, rutin enzyme degradation product, enzyme Processed quercitrin, tea extract and tocotrienol can be exemplified. These antioxidants can be used alone or in any combination of two or more.

  The maltotriose used as an excipient in the present invention refers to a starch hydrolyzate having a glucose polymerization degree of 3 linked linearly by α-1,4 glucoside bonds. Industrially, it can be obtained by hydrolyzing pullulan with pullulanase, or by allowing amylase produced by a fungus such as Streptomyces grieseus to act on starch, or by chemically degrading it with acid. For this reason, maltose having a degree of polymerization of glucose by-product of 2 may be decomposed by yeast. As maltotriose which is generally commercially available, it is easy to use Oligotose from Sanwa Starch Kogyo Co., Ltd., Oligotose from Nikken Kasei Co., Ltd., Fuji Oligo # 350, Fuji Oligo # 360, etc. from Nippon Shokuhin Kako Co., Ltd.

  The amount of maltotriose added can be 1 to 99 parts by weight, preferably 10 to 90 parts by weight, based on 100 parts by weight of the powder preparation. If the amount of maltotriose added to the powder formulation is less than 10 parts by weight, it will be difficult to obtain sufficient storage stability, depending on the oil-soluble component to be powdered.

  Next, the preparation method of the powder formulation which concerns on this invention is demonstrated.

  The powder formulation according to the present invention is obtained by drying an emulsified mixture containing maltotriose, various oil-soluble components, an emulsifier and water as described above, and is optionally used for powder formulation. It can be prepared using various additives. As a method for preparing a powder preparation according to the present invention, a conventionally known method for preparing a powder preparation can be used, and it is only necessary to use maltotriose as a material (excipient) of the powder preparation to be prepared. Since it can be carried out only by using existing production equipment without requiring production equipment or conditions, it is industrially advantageous.

  Hereinafter, the content of the present invention will be specifically described using the following test examples. However, the present invention is not limited to these. In addition, unless otherwise indicated, the part of the prescription described below shall mean a weight part.

Experimental Example 1 Preparation of sample < Preparation of powdered fragrance preparation>
A solution of 20 parts of gum arabic and 60 parts of maltotriose (Sanwa Starch Co., Ltd. Oligotose (powder)) in water was heated to 65 ° C., and lemon oil was added as a fragrance ingredient to the mixture. After adding 20 parts and stirring and mixing for 3 minutes, the mixture was emulsified using a homogenizer. This solution was spray-dried with a spray dryer under conditions of an inlet temperature of 120 ° C. and an outlet temperature of 90 ° C. to obtain 90 g of a powdered fragrance preparation (Example Product 1).

  On the other hand, the maltotriose in the above preparation step was replaced with trehalose (Hayashibara Biological Research Institute Treha), comparative product 1 prepared by the same method (90 g), and maltotriose was also maltose (Sanmaruto (Mayori, Hayashibara Corporation) Comparative product 2 (60 g) prepared by substituting), and Comparative product 3 (90 g) prepared by replacing maltotriose with dextrin (Paindex No. 1 manufactured by Matsutani Chemical Industry Co., Ltd.).

Experimental Example 2 Storage Stability Test of Powdered Perfume Formulation 20 g of each sample obtained in Experimental Example 1 above was put in a plastic bag, weighed 1 kg, stored at 60 ° C. for 5 days, and changes in physical properties and flavor before and after storage. Compared. The results are shown in Table 1.

  As for the state of the powdered fragrance preparation immediately after the preparation, the result using maltose as an excipient was low in formability and low in yield. Moreover, in the comparative product 1 using trehalose, the powder fragrance | flavor formulation solidified after storage and fluidity | liquidity was lost. Furthermore, in the flavor after a preservation | save, the oxidation odor was produced in the comparative example 3 using dextrin, and the quality as a powder fragrance | flavor was lost.

  From the above results, only the powdered fragrance preparation using the triose according to the present invention maintained a good powder state immediately after preparation and after storage and had a good flavor.

Experimental Example 3 Sample Preparation < Preparation of Powdered Oil and Fat Formulation>
Sucrose fatty acid ester (Daiichi Kogyo Seiyaku DK-Ester SS) 10 parts, Polyglycerin fatty acid ester (Mitsubishi Chemical Foods Co., Ltd. Ryoto Polyglycerester SWA-15D), Maltotriose (Nippon Food Chemicals Co., Ltd. Fuji Oligo # 360 ) Heat 250g of a solution of 48 parts in water (dry solid content 20%) to 65 ° C, add 50 parts of vegetable oil (Nisshin Oil Co., Ltd. Sun Crystal) as an oil-soluble component, and stir for 3 minutes After mixing, the mixture was emulsified using a homogenizer. This solution was spray-dried with a spray dryer under the conditions of an inlet temperature of 120 ° C. and an outlet temperature of 90 ° C. to obtain 85 g of a powdered fragrance (Example 2).

  In the above preparation process, maltotriose was replaced with trehalose (Hayashibara Biological Institute Treha), comparative product 4 (85 g) prepared in the same manner, and comparative product 5 (50 g) prepared by replacing maltotriose with maltose, Similarly, comparative product 6 (80 g) prepared by replacing maltotriose with dextrin was obtained.

Experimental Example 4 Storage Stability Test of Powdered Oil / Fat Preparation 20 g of each sample obtained in Experimental Example 3 above was placed in a plastic bag, weighed 1 kg, stored at 60 ° C. for 5 days, and changes in physical properties and flavor before and after storage. Compared. The results are shown in Table 2.

  As for the state of the powdered oil and fat preparation immediately after the preparation, the result using maltose as an excipient was low in formability and low in yield. Moreover, in the comparative product 4 using trehalose, the powdered oil / fat preparation was solidified after storage, and the fluidity was lost. Furthermore, in Comparative Example 6 using dextrin, particle deterioration was observed in the emulsified state, oil ooze out, and fluidity was poor.

From the above results, it was only the powder formulation using the maltotriose according to the present invention that maintained a good powder state immediately after preparation and after storage.

Claims (2)

A method for producing a powder preparation, comprising drying an emulsified mixture containing an oil-soluble component, an emulsifier, maltotriose and water. A powder preparation produced by the production method according to claim 1.