JP2009055850A - Sustained release dried material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an excellent sustained release dried material which has high thermal stability and releases a content over a long period, and to provide a food or drink containing the same. <P>SOLUTION: This excellent sustained release dry material which has the high thermal stability is obtained by adding and mixing an aqueous shellac solution having a pH of 6.0 to 9.0 to a substance to be dispersed, such as an emulsified edible substance, a powder perfume, a sour agent, or a sweetener, and then drying the mixture. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a sustained-release dried product obtained by mixing and dispersing a substance to be dispersed in an aqueous shellac solution having a pH of 6.0 to 9.0, followed by drying.

  Shellac is also referred to as shellac, and is produced from a resinous substance called stick lac, which is secreted outside the body by sucking sap from Laccifer laquer KERR. Parasitic on leguminous and mulberry trees. This stick rack is crushed, sieved, washed with water, insect husks, wood, water-soluble pigments, etc. removed are called seed racks, and water-soluble pigments are used as rack pigments. Shellac is what has been refined. Shellac is a resin that is insoluble in water, but it is known that it dissolves in about 90% of alcohol and also in an aqueous alkali solution such as ammonia. Moreover, although it melts easily by heating, once it is thermally cured, it has the property of not being attacked by heat or a solvent. After curing, it has gloss, oil resistance, and friction resistance, so it is a pharmaceutical tablet as a coating agent, food chocolate, sugar products, cacao products, roasted coffee, sugar-coated confectionery, candy, tablet confectionery, soft capsule, It is used as a coating for fruits and glossing agents.

  Normally, shellac is mostly used in the form of an alcohol solution dissolved in methyl alcohol, ethyl alcohol or the like, or dissolved in an alkaline aqueous solution such as ammonia. Coating methods such as coating, dipping, handling, and brushing are used.

  There have been many proposals for coatings using shellac as a coating agent. That is, a delayed release sweetener composition in which a sweetener is coated with an edible hydrophobic substance having a water-insoluble and film-forming ability such as shellac and compatible with the sweetener (see Patent Document 1), liquid Alternatively, a masking composition obtained by dispersing and mixing powdered herbal extracts in 2-4 times amount of shellac solution and drying (see Patent Document 2); or coating with additives when dispersing shellac in a solvent or the like When the removal of solvent components proceeds by adding vegetable oils, waxes, or other fatty acid esters to a coating agent in which shellac is dissolved in a solvent such as alcohol. A proposal for the purpose of preventing the phenomenon of sticking, so-called stringing (see Patent Document 3), replacing shellac with an organic solvent such as alcohol, Composition for glazing oily confectionery using basic amino acid and / or basic phosphate and containing thickener and / or sugar (see Patent Document 4), alcohol, hydroxylation for dissolution of shellac Proposal of aqueous shellac coating agent using basic amino acid and / or basic phosphate instead of sodium and ammonia (see Patent Document 5); or as a proposal to improve the dissolution characteristics by forming a plurality of coatings, Capsules coated with shellac, which is a kind of pH-dependent soluble controlled release coating, and coated with a gel-forming polymer (see Patent Document 6), acid-proof and water-resistant for enteric useful bacteria Capsules coated with hardened oil or shellac and further covered with an enteric agar or an outer skin consisting of a mixture of gelatin and pectin and the like Yogurt (see Patent Document 7); or sustained release porous fine particles (see Patent Document 8) in which a supported material is coated with a permeable material such as shellac and supported on porous fine particles such as silicon dioxide (see Patent Document 8); There is a proposal of encapsulating polysaccharide-encapsulated substances such as flavors based on, water and dextrin by spray drying and the like and coating with shellac (see Patent Document 9). However, the conventional use of shellac as a coating agent utilizes the fact that shellac is dissolved in an alcohol solution or an alkaline solution to form a thin film on the surface of food, medicine, etc., and the film has water resistance and acid resistance. It is intended to protect the contents, or to be used as a brightening agent, and the film is easily and physically broken by chewing or changing the pH of the surroundings. The intake was possible. Therefore, once the membrane is broken, the content components suddenly flow out to the outside in a short period of time, so the aroma, flavor, and other effects are lacking in sustainability, and those effects are sustained over a long period of time. The development of releasable coating powder has been desired.

JP-A 63-167747 Japanese Patent No. 3143433 JP-A-8-311405 Japanese Patent No. 3634339 Japanese Patent No. 3634340 JP 2004-292427 A Japanese Patent Laid-Open No. 8-242663 JP 2003-286196 A Japanese Patent Laid-Open No. 10-179046

  The object of the present invention is to achieve excellent sustained release by releasing the contents over a long period of time by mixing and dispersing the substance to be dispersed in an aqueous shellac solution having a pH of 6.0 to 9.0 and drying it. It is to provide a dried product.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have surprisingly mixed the substance to be dispersed with an aqueous shellac solution having a pH of 6.0 to 9.0, dried and pulverized. Thus, the present inventors have found that an excellent sustained-release dried product having high thermal stability and releasing contents over a long period of time can be obtained, and the present invention has been completed.

  Thus, the present invention provides a sustained-release dried product obtained by drying a mixture / dispersion of (A) component to be dispersed and (B) component shellac aqueous solution of pH 6.0-9.0. .

  The present invention also provides the sustained-release dried product as described above, wherein the shellac concentration of the component (B) in the shellac aqueous solution is in the range of 1 to 50%.

  The present invention also provides the above-mentioned sustained-release dried product in which the shellac content in the component (A): component (B) is in the range of 1: 0.01 to 1: 6 by weight. .

  In the present invention, the component (A) is one or a mixture of two or more selected from an edible substance emulsion, powder flavor, acidulant, seasoning, sweetener, bitter agent, and pigment. A sustained-release dried product is provided.

  This invention provides the food / beverage products formed by adding the said sustained release dried material.

  The present invention also provides a sustained-release dried product characterized by mixing and dispersing the component (A) to-be-dispersed substance and the component (B) pH 6.0-9.0 shellac aqueous solution, followed by drying. A manufacturing method is provided.

  In the present invention, the component (A) is one or a mixture of two or more selected from an edible substance emulsion, powder flavor, acidulant, seasoning, sweetener, bitter agent, and pigment. A method for producing a sustained-release dried product is provided.

  According to the present invention, it is possible to obtain an excellent sustained-release dry product that has a high thermal stability and that releases the contents over a long period of time, which has never been obtained.

Hereinafter, the present invention will be described in more detail.
As the shellac used in the present invention, commercially available powder or plate-shaped shellac and powder obtained by pulverizing this can be used, and generally there are various grades for foods, food additives, pharmaceuticals, Anything is acceptable and not particularly limited.

  The preparation of the shellac aqueous solution having a pH of 6.0 to 9.0 used in the present invention is obtained by preparing an aqueous solution of an alkali or an alkali salt and stirring and dissolving the shellac therein. When stirring and dissolving, heating at about 50 to 70 ° C. shortens the dissolution time. Examples of the alkali or alkali salt include aqueous solutions of alkali or alkali salts such as sodium hydroxide, potassium hydroxide, ammonium carbonate, sodium carbonate, ammonia, monosodium phosphate, disodium phosphate, and sodium bicarbonate. It is not limited to.

  The shellac concentration of the shellac aqueous solution having a pH of 6.0 to 9.0 used in the present invention is 1 to 50% by weight, preferably 10 to 40% by weight. Considering drying after mixing with the material to be dispersed, there is an advantage that the higher the shellac concentration, the less the moisture, and the shorter the drying time and drying cost. 30% by weight is actually the maximum concentration at which shellac is soluble in water at pH 6.0-9.0, but even if it exceeds 30% by weight and contains unnecessary shellac, the intended dried product can be obtained. it can.

  In the present invention, the shellac content in component (A): component (B) is in the range of 1: 0.01 to 1: 6, preferably in the range of 1: 0.1 to 1: 3, by weight. Can do. When the shellac content exceeds 1: 6, and the dried product obtained by drying is further added to foods and drinks, etc., the components derived from the substance to be dispersed are released to the outside by physical pressure such as chewing or heating. Release is significantly slow, which is undesirable. On the other hand, when the shellac content exceeds 1: 0.01 and is further reduced, it is derived from the substance to be dispersed by physical pressure such as mastication or heating when a dried product obtained by drying is added to food or drink. This is not preferable because the release of the components to the outside is remarkably accelerated and the sustainability is lost.

  In the present invention, the substance to be dispersed is an active ingredient of a dried product obtained by dispersing and drying in an aqueous shellac solution, and its properties may be either solid or liquid, but in the matrix formed by shellac in the dried product after drying. Anything that can be distributed to For example, the mixture of 1 type, or 2 or more types selected from the emulsion of an edible substance, a powder fragrance | flavor, a sour agent, a seasoning, a sweetener, a bitter agent, and a pigment | dye is mentioned.

  More specifically, the emulsion used in the present invention may be anything as long as an oil-soluble component is emulsified with various surfactants to form an oil-in-water emulsion. Examples of oil-soluble components include citrus essential oils such as orange, lemon, lime, and grapefruit, plant essential oils such as flower essential oil, peppermint oil, spearmint oil, spice oil; cola nut extract, coffee extract, vanilla extract, cocoa Oily extracts such as extracts, black tea extracts, spices extracts and the like and their oleoresins; oily flavorings such as synthetic fragrance compounds, oily formulated fragrance compositions and any mixtures thereof; and β-carotene, Oil-soluble natural pigments such as public pigment, anato pigment and chlorophyll; fat-soluble vitamins such as liver oil, vitamin A, vitamin A oil, vitamin B2, butyric acid ester, natural vitamin E mixture; soybean oil, rapeseed oil, corn oil, Olive oil, palm oil, safflower Animal and vegetable fats and oils such as oil, sunflower oil, rice oil, beef tallow, pork oil and fish oil; vegetable resins such as rosin, copal, dammar, elemi and ester gum; medium chain saturated fatty acid triglycerides such as C6-C12 However, it is not limited to these, and any mixture of these edible oily materials. Other components may be added as desired.

  The powder flavor used in the present invention may be any powdered flavor obtained by drying a water-soluble flavor, an oil-soluble flavor, or an emulsified flavor together with an excipient such as dextrin, lactose, trehalose or starch.

  Examples of acidulants used in the present invention include citric acid, monopotassium citrate, tripotassium citrate, trisodium citrate, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, DL-tartaric acid. , L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, acetic acid, sodium acetate, succinic acid, sodium succinate, and other acidulants that can be used, but are not limited thereto.

  As a seasoning used in the present invention, sodium L-aspartate, DL-alanine, glycine, L-glutamic acid, sodium L-glutamate, succinic acid, monosodium succinate, L-theanine, 5′-ribonucleotide disodium, The seasoning which can be used for foodstuffs, such as 5'-ribonucleotide dicalcium, can be mentioned, However, It is not limited to these.

  Sweeteners used in the present invention include glucose, sucrose, fructose, galactose, lactose, erythritol, trehalose, maltose, licorice extract, stevia extract, rakan extract, licorice extract, aspartame, acesulfame K, xylitol, glycyrrhizin Although the sweetener which can be used for foodstuffs, such as a disodium acid, sodium saccharin, and sucralose, can be mentioned, It is not limited to these.

  Examples of bittering agents used in the present invention include spice extract, caffeine, quina extract, gentian extract, theobromine, naringin, sagebrush extract, and tannins that can be used in foods. It is not limited.

  As coloring agents used in the present invention, β-carotene, food red No. 2, food yellow No. 5, water-soluble anato, riboflavin, anato dye, cacao dye, gardenia blue dye, gardenia yellow pigment, cochineal dye, chlorophyll, beet red Examples thereof include, but are not limited to, colorants that can be used in foods such as grape skin pigment, safflower yellow pigment, marigold pigment, red beet pigment, purple potato pigment, lac pigment and rutin.

  Next, as a manufacturing method, a substance to be dispersed and a shellac aqueous solution having a pH of 6.0 to 9.0 are mixed and dried. As a drying method, a drying method such as spray drying, vacuum drying, freeze drying, drum drying, ventilation drying or the like can be used. After drying, if necessary, it is pulverized by an appropriate method to obtain a sustained-release dried product.

  The food or drink to which the sustained-release dried product of the present invention can be added is not particularly limited. For example, when powdered flavor, acidulant, sweetener and the like are used as the substances to be dispersed, chewing gum, candy, and other confectionery By scenting, it is possible to prevent or reduce oxidation and other deterioration that the substance to be dispersed receives during production and storage, and to enjoy the aroma and flavor for a long time during eating and drinking.

  Furthermore, examples of other materials used in the sustained-release dried product include ingredients that can be used in foods such as medium-chain fatty acid glycerin ester, glycerin, antioxidant, spice extract, lactose, and dextrin.

  An embodiment of the present invention is exemplified as follows: 20 g of citrus essential oil such as grapefruit is added to a solution prepared by dissolving 20 g of commercially available modified starch and 50 g of commercially available dextrin in 130 g of water, and TK Robotics (Primix Co., Ltd.) Manufactured, registered trademark). Next, this emulsion is mixed with 40 g of 25% shellac aqueous solution having a pH of 7.0 and spray-dried to obtain a dried product. The obtained dried product was sieved with a mesh to obtain 70 g of a dried product. The obtained dried product has very good storage stability of the dispersed material and is stable to heating, and sustained release of the dispersed material by chewing when eating a food containing the powder. The release is high and continues for a long time. Hereinafter, the present invention will be described more specifically with reference to Examples and Comparative Examples.

Example 1
20 g of menthol was added to 20 g of Purity Gum BE (manufactured by NSC Japan), which is a commercially available modified starch, and Paindex No. 1 (manufactured by Matsutani Chemical Industry Co., Ltd.) is added to a solution prepared by dissolving 130 g of water in 130 g of water, and emulsified with TK Robotics (manufactured by Primics Co., Ltd., registered trademark). Next, this emulsified liquid was mixed with 4 g of 25% shellac aqueous solution having a pH of 7.0, and spray-dried with a spray dryer L-8i (manufactured by Okawara Chemical Co., Ltd.) to obtain a dried product. The obtained dried product was sieved with a mesh to obtain 70 g of dried product (Product 1 of the present invention).

Examples 2-5
70 g of the dried product (present products 2 to 5) were obtained in the same manner as in Example 1 except that the formulations of Examples 2 to 5 in Table 1 were followed.

Comparative Example 70 g of a dried product (Comparative products 1 and 2) was obtained in the same manner as in Example 1 except that the formulations of Comparative Examples 1 and 2 in Table 1 were followed.

Dissolution test The inventive products 1 to 5 and the comparative product 1 were respectively added to the gum base at 2%, and the comparative product 2 was added at 8% and kneaded to prepare chewing gum. The obtained chewing gum was subjected to sensory evaluation by a specialized panel, and the expression of menthol was compared. That is, when the chewing gum was chewed, the duration and strength of the menthol fragrance were evaluated sensuously. At that time, since the menthol feeling persists to some extent even after chewing, after chewing for a certain period of time, chewing is interrupted and sensory evaluation at that point is performed, and when the menthol feeling disappears, chewing is resumed. Then, sensory evaluation of chewing for the next time was performed. In the above test, mastication was performed for 7 minutes, 5 minutes, and 3 minutes for a total of 15 minutes, and the persistence of menthol expression was compared.

Evaluation of aroma and flavor Table 1 shows the evaluation of flavors of the present invention products 1 to 5 and comparative products 1 and 2.

  As shown in Table 1, the comparative product 1 containing no shellac showed an aroma peak after about 1 minute, and the aroma disappeared after about 3 minutes. On the other hand, in the product 1 of the present invention containing 1% shellac, the fragrance peak appeared after about 3 minutes, and the fragrance persisted until after about 6 minutes. In addition, the present invention products 2 to 5 containing 10 to 60% of shellac have a relatively slow fragrance peak of 7 to 12 minutes, and the fragrance is still good even after 15 minutes of observation time. Met. On the other hand, the comparative product 2 containing 90% shellac had a weak fragrance, and the fragrance was hardly eluted even after 15 minutes.

Storage Stability Test 1 g of each of the products 1, 3 and 5 of the present invention and the comparative product 1 were weighed and placed in a 20 ml glass vial and stored at 50 ° C. for 2 weeks. Table 2 shows the evaluation of flavors of the inventive products 1, 3 and 5 and the comparative product 1.

  The product 1 of the present invention had a slight change in fragrance and flavor, but the refreshing feeling of menthol remained sufficiently. In addition, the products 3 and 5 of the present invention had almost no change in aroma and flavor, and a good refreshing feeling of menthol remained. On the other hand, the comparative product 1 had a remarkable change in aroma and flavor, and the refreshing feeling of menthol was markedly impaired. That is, the thermal stability and storage stability of the products 1, 3, and 5 of the present invention were confirmed.

Claims (7)

A sustained-release dried product obtained by drying a mixture / dispersion of the following components (A) and (B).
(A) Substance to be dispersed (B) Shellac aqueous solution with pH 6.0-9.0 The sustained-release dried product according to claim 1, wherein the shellac concentration of the component (B) in the shellac aqueous solution is in the range of 1 to 50%. The sustained-release dried product according to claim 1 or 2, wherein the shellac content in the component (A): component (B) is in the range of 1: 0.01 to 1: 6 by weight. The component (A) is one or a mixture of two or more selected from edible substance emulsions, powder flavors, acidulants, seasonings, sweeteners, bitters, and pigments. 2. The sustained release dried product according to item 1. The food-drinks formed by adding the sustained-release dry substance of any one of Claims 1-4. A method for producing a sustained-release dried product, comprising: (A) a substance to be dispersed and (B) a shellac aqueous solution having a pH of 6.0 to 9.0 mixed and dispersed and then dried. 7. The sustained release according to claim 6, wherein the component (A) is one or a mixture of two or more selected from edible substance emulsions, powder flavors, acidulants, seasonings, sweeteners, bitters and pigments. Method for producing a dried product.