JP2014054191A - Powder acidulant composition and manufacturing method thereof - Google Patents
Powder acidulant composition and manufacturing method thereof Download PDFInfo
- Publication number
- JP2014054191A JP2014054191A JP2012199302A JP2012199302A JP2014054191A JP 2014054191 A JP2014054191 A JP 2014054191A JP 2012199302 A JP2012199302 A JP 2012199302A JP 2012199302 A JP2012199302 A JP 2012199302A JP 2014054191 A JP2014054191 A JP 2014054191A
- Authority
- JP
- Japan
- Prior art keywords
- powdered
- organic acid
- acidulant composition
- acidulant
- raw material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 112
- 239000000843 powder Substances 0.000 title claims abstract description 38
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 25
- 150000007524 organic acids Chemical class 0.000 claims abstract description 42
- 239000007788 liquid Substances 0.000 claims abstract description 40
- 239000002994 raw material Substances 0.000 claims abstract description 40
- 238000000034 method Methods 0.000 claims abstract description 38
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 claims abstract description 33
- 238000005469 granulation Methods 0.000 claims abstract description 26
- 230000003179 granulation Effects 0.000 claims abstract description 26
- VRVKOZSIJXBAJG-TYYBGVCCSA-M monosodium fumarate Chemical compound [Na+].OC(=O)\C=C\C([O-])=O VRVKOZSIJXBAJG-TYYBGVCCSA-M 0.000 claims abstract description 25
- 229940074404 sodium succinate Drugs 0.000 claims abstract description 18
- 239000008187 granular material Substances 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 49
- 235000010469 Glycine max Nutrition 0.000 claims description 26
- 244000068988 Glycine max Species 0.000 claims description 25
- 238000001694 spray drying Methods 0.000 claims description 23
- 150000004676 glycans Chemical class 0.000 claims description 22
- 229920001282 polysaccharide Polymers 0.000 claims description 22
- 239000005017 polysaccharide Substances 0.000 claims description 22
- -1 organic acid salts Chemical class 0.000 claims description 18
- 239000000546 pharmaceutical excipient Substances 0.000 claims description 14
- 239000007771 core particle Substances 0.000 claims description 13
- 238000000227 grinding Methods 0.000 claims description 8
- 238000005507 spraying Methods 0.000 claims description 5
- 239000011344 liquid material Substances 0.000 claims description 3
- 239000007921 spray Substances 0.000 abstract description 9
- 239000012530 fluid Substances 0.000 abstract description 5
- 238000010828 elution Methods 0.000 abstract description 4
- 150000003839 salts Chemical class 0.000 abstract description 4
- 230000003111 delayed effect Effects 0.000 abstract description 2
- 235000019631 acid taste sensations Nutrition 0.000 abstract 1
- 230000005923 long-lasting effect Effects 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 46
- 230000000694 effects Effects 0.000 description 21
- 239000008213 purified water Substances 0.000 description 20
- 230000000052 comparative effect Effects 0.000 description 18
- 239000000796 flavoring agent Substances 0.000 description 17
- 239000002245 particle Substances 0.000 description 16
- 235000015165 citric acid Nutrition 0.000 description 15
- 235000019634 flavors Nutrition 0.000 description 15
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 14
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 13
- 239000001630 malic acid Substances 0.000 description 13
- 235000011090 malic acid Nutrition 0.000 description 13
- 235000019640 taste Nutrition 0.000 description 13
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 12
- 239000003795 chemical substances by application Substances 0.000 description 11
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 10
- 239000003205 fragrance Substances 0.000 description 10
- 230000001954 sterilising effect Effects 0.000 description 10
- 238000004659 sterilization and disinfection Methods 0.000 description 10
- 239000007864 aqueous solution Substances 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 9
- 238000007873 sieving Methods 0.000 description 9
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 8
- 238000001035 drying Methods 0.000 description 8
- 238000002360 preparation method Methods 0.000 description 8
- 239000004375 Dextrin Substances 0.000 description 7
- 229920001353 Dextrin Polymers 0.000 description 7
- 229920000084 Gum arabic Polymers 0.000 description 7
- 239000000205 acacia gum Substances 0.000 description 7
- 235000010489 acacia gum Nutrition 0.000 description 7
- 235000019425 dextrin Nutrition 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- 244000215068 Acacia senegal Species 0.000 description 6
- 239000001530 fumaric acid Substances 0.000 description 6
- 235000011087 fumaric acid Nutrition 0.000 description 6
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 6
- 235000002566 Capsicum Nutrition 0.000 description 5
- 235000009754 Vitis X bourquina Nutrition 0.000 description 5
- 235000012333 Vitis X labruscana Nutrition 0.000 description 5
- 240000006365 Vitis vinifera Species 0.000 description 5
- 235000014787 Vitis vinifera Nutrition 0.000 description 5
- 238000001816 cooling Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 4
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 4
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 4
- 239000006002 Pepper Substances 0.000 description 4
- 235000016761 Piper aduncum Nutrition 0.000 description 4
- 240000003889 Piper guineense Species 0.000 description 4
- 235000017804 Piper guineense Nutrition 0.000 description 4
- 235000008184 Piper nigrum Nutrition 0.000 description 4
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 4
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 4
- 238000007664 blowing Methods 0.000 description 4
- 239000011248 coating agent Substances 0.000 description 4
- 238000000576 coating method Methods 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 4
- 238000004090 dissolution Methods 0.000 description 4
- 239000010419 fine particle Substances 0.000 description 4
- 239000000845 maltitol Substances 0.000 description 4
- 235000010449 maltitol Nutrition 0.000 description 4
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 4
- 229940035436 maltitol Drugs 0.000 description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000011007 phosphoric acid Nutrition 0.000 description 4
- 230000000704 physical effect Effects 0.000 description 4
- 238000010298 pulverizing process Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 239000001384 succinic acid Substances 0.000 description 4
- 239000011975 tartaric acid Substances 0.000 description 4
- 235000002906 tartaric acid Nutrition 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 239000000811 xylitol Substances 0.000 description 4
- 235000010447 xylitol Nutrition 0.000 description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 4
- 229960002675 xylitol Drugs 0.000 description 4
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 240000005561 Musa balbisiana Species 0.000 description 3
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 3
- 239000004373 Pullulan Substances 0.000 description 3
- 229920001218 Pullulan Polymers 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- 230000001055 chewing effect Effects 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 229920000159 gelatin Polymers 0.000 description 3
- 235000019322 gelatine Nutrition 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 235000019423 pullulan Nutrition 0.000 description 3
- 235000015170 shellfish Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- 235000019614 sour taste Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- OOCCDEMITAIZTP-QPJJXVBHSA-N (E)-cinnamyl alcohol Chemical compound OC\C=C\C1=CC=CC=C1 OOCCDEMITAIZTP-QPJJXVBHSA-N 0.000 description 2
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 description 2
- KBPLFHHGFOOTCA-UHFFFAOYSA-N 1-Octanol Chemical compound CCCCCCCCO KBPLFHHGFOOTCA-UHFFFAOYSA-N 0.000 description 2
- KPGXRSRHYNQIFN-UHFFFAOYSA-N 2-oxoglutaric acid Chemical compound OC(=O)CCC(=O)C(O)=O KPGXRSRHYNQIFN-UHFFFAOYSA-N 0.000 description 2
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 2
- GNKZMNRKLCTJAY-UHFFFAOYSA-N 4'-Methylacetophenone Chemical compound CC(=O)C1=CC=C(C)C=C1 GNKZMNRKLCTJAY-UHFFFAOYSA-N 0.000 description 2
- DBISBKDNOKIADM-UHFFFAOYSA-N 5-isothiocyanato-1-pentene Chemical compound C=CCCCN=C=S DBISBKDNOKIADM-UHFFFAOYSA-N 0.000 description 2
- OALYTRUKMRCXNH-UHFFFAOYSA-N 5-pentyloxolan-2-one Chemical compound CCCCCC1CCC(=O)O1 OALYTRUKMRCXNH-UHFFFAOYSA-N 0.000 description 2
- KWOLFJPFCHCOCG-UHFFFAOYSA-N Acetophenone Chemical compound CC(=O)C1=CC=CC=C1 KWOLFJPFCHCOCG-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 2
- 235000007119 Ananas comosus Nutrition 0.000 description 2
- 235000017336 Capparis spinosa Nutrition 0.000 description 2
- 244000140995 Capparis spinosa Species 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 241000269333 Caudata Species 0.000 description 2
- 241000723346 Cinnamomum camphora Species 0.000 description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 2
- DZNVIZQPWLDQHI-UHFFFAOYSA-N Citronellyl formate Chemical compound O=COCCC(C)CCC=C(C)C DZNVIZQPWLDQHI-UHFFFAOYSA-N 0.000 description 2
- 241000207199 Citrus Species 0.000 description 2
- 241001672694 Citrus reticulata Species 0.000 description 2
- 240000000560 Citrus x paradisi Species 0.000 description 2
- 240000007154 Coffea arabica Species 0.000 description 2
- 235000002787 Coriandrum sativum Nutrition 0.000 description 2
- 244000018436 Coriandrum sativum Species 0.000 description 2
- 235000015655 Crocus sativus Nutrition 0.000 description 2
- 244000124209 Crocus sativus Species 0.000 description 2
- 235000007129 Cuminum cyminum Nutrition 0.000 description 2
- 244000304337 Cuminum cyminum Species 0.000 description 2
- 235000017788 Cydonia oblonga Nutrition 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 235000010099 Fagus sylvatica Nutrition 0.000 description 2
- 240000000731 Fagus sylvatica Species 0.000 description 2
- 240000006927 Foeniculum vulgare Species 0.000 description 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 2
- 240000001972 Gardenia jasminoides Species 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- SIKJAQJRHWYJAI-UHFFFAOYSA-N Indole Chemical compound C1=CC=C2NC=CC2=C1 SIKJAQJRHWYJAI-UHFFFAOYSA-N 0.000 description 2
- XINCECQTMHSORG-UHFFFAOYSA-N Isoamyl isovalerate Chemical compound CC(C)CCOC(=O)CC(C)C XINCECQTMHSORG-UHFFFAOYSA-N 0.000 description 2
- 235000016257 Mentha pulegium Nutrition 0.000 description 2
- 244000246386 Mentha pulegium Species 0.000 description 2
- 235000005135 Micromeria juliana Nutrition 0.000 description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 description 2
- 240000009023 Myrrhis odorata Species 0.000 description 2
- 240000002853 Nelumbo nucifera Species 0.000 description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 2
- 235000004263 Ocotea pretiosa Nutrition 0.000 description 2
- 235000006484 Paeonia officinalis Nutrition 0.000 description 2
- 235000008753 Papaver somniferum Nutrition 0.000 description 2
- 240000001090 Papaver somniferum Species 0.000 description 2
- 240000001462 Pleurotus ostreatus Species 0.000 description 2
- 241000220317 Rosa Species 0.000 description 2
- 235000007315 Satureja hortensis Nutrition 0.000 description 2
- 240000002114 Satureja hortensis Species 0.000 description 2
- 235000003434 Sesamum indicum Nutrition 0.000 description 2
- 244000040738 Sesamum orientale Species 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 2
- 240000004584 Tamarindus indica Species 0.000 description 2
- 235000004298 Tamarindus indica Nutrition 0.000 description 2
- 241000121220 Tricholoma matsutake Species 0.000 description 2
- 244000078534 Vaccinium myrtillus Species 0.000 description 2
- 235000010724 Wisteria floribunda Nutrition 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 2
- IGODOXYLBBXFDW-UHFFFAOYSA-N alpha-Terpinyl acetate Chemical compound CC(=O)OC(C)(C)C1CCC(C)=CC1 IGODOXYLBBXFDW-UHFFFAOYSA-N 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- HUMNYLRZRPPJDN-UHFFFAOYSA-N benzaldehyde Chemical compound O=CC1=CC=CC=C1 HUMNYLRZRPPJDN-UHFFFAOYSA-N 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- ISAOCJYIOMOJEB-UHFFFAOYSA-N benzoin Chemical compound C=1C=CC=CC=1C(O)C(=O)C1=CC=CC=C1 ISAOCJYIOMOJEB-UHFFFAOYSA-N 0.000 description 2
- QUKGYYKBILRGFE-UHFFFAOYSA-N benzyl acetate Chemical compound CC(=O)OCC1=CC=CC=C1 QUKGYYKBILRGFE-UHFFFAOYSA-N 0.000 description 2
- MDKCFLQDBWCQCV-UHFFFAOYSA-N benzyl isothiocyanate Chemical compound S=C=NCC1=CC=CC=C1 MDKCFLQDBWCQCV-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- UAHWPYUMFXYFJY-UHFFFAOYSA-N beta-myrcene Chemical compound CC(C)=CCCC(=C)C=C UAHWPYUMFXYFJY-UHFFFAOYSA-N 0.000 description 2
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 2
- XUPYJHCZDLZNFP-UHFFFAOYSA-N butyl butanoate Chemical compound CCCCOC(=O)CCC XUPYJHCZDLZNFP-UHFFFAOYSA-N 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 229930008380 camphor Natural products 0.000 description 2
- 229960000846 camphor Drugs 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 235000017803 cinnamon Nutrition 0.000 description 2
- NEHNMFOYXAPHSD-UHFFFAOYSA-N citronellal Chemical compound O=CCC(C)CCC=C(C)C NEHNMFOYXAPHSD-UHFFFAOYSA-N 0.000 description 2
- QMVPMAAFGQKVCJ-UHFFFAOYSA-N citronellol Chemical compound OCCC(C)CCC=C(C)C QMVPMAAFGQKVCJ-UHFFFAOYSA-N 0.000 description 2
- JOZKFWLRHCDGJA-UHFFFAOYSA-N citronellol acetate Chemical compound CC(=O)OCCC(C)CCC=C(C)C JOZKFWLRHCDGJA-UHFFFAOYSA-N 0.000 description 2
- 235000020971 citrus fruits Nutrition 0.000 description 2
- 235000016213 coffee Nutrition 0.000 description 2
- 235000013353 coffee beverage Nutrition 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- MWKFXSUHUHTGQN-UHFFFAOYSA-N decan-1-ol Chemical compound CCCCCCCCCCO MWKFXSUHUHTGQN-UHFFFAOYSA-N 0.000 description 2
- KSMVZQYAVGTKIV-UHFFFAOYSA-N decanal Chemical compound CCCCCCCCCC=O KSMVZQYAVGTKIV-UHFFFAOYSA-N 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- RGXWDWUGBIJHDO-UHFFFAOYSA-N ethyl decanoate Chemical compound CCCCCCCCCC(=O)OCC RGXWDWUGBIJHDO-UHFFFAOYSA-N 0.000 description 2
- TVQGDYNRXLTQAP-UHFFFAOYSA-N ethyl heptanoate Chemical compound CCCCCCC(=O)OCC TVQGDYNRXLTQAP-UHFFFAOYSA-N 0.000 description 2
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 2
- PPXUHEORWJQRHJ-UHFFFAOYSA-N ethyl isovalerate Chemical compound CCOC(=O)CC(C)C PPXUHEORWJQRHJ-UHFFFAOYSA-N 0.000 description 2
- FKRCODPIKNYEAC-UHFFFAOYSA-N ethyl propionate Chemical compound CCOC(=O)CC FKRCODPIKNYEAC-UHFFFAOYSA-N 0.000 description 2
- CBOQJANXLMLOSS-UHFFFAOYSA-N ethyl vanillin Chemical compound CCOC1=CC(C=O)=CC=C1O CBOQJANXLMLOSS-UHFFFAOYSA-N 0.000 description 2
- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical compound COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- MLFHJEHSLIIPHL-UHFFFAOYSA-N isoamyl acetate Chemical compound CC(C)CCOC(C)=O MLFHJEHSLIIPHL-UHFFFAOYSA-N 0.000 description 2
- XAOGXQMKWQFZEM-UHFFFAOYSA-N isoamyl propanoate Chemical compound CCC(=O)OCCC(C)C XAOGXQMKWQFZEM-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 2
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 2
- UWKAYLJWKGQEPM-LBPRGKRZSA-N linalyl acetate Chemical compound CC(C)=CCC[C@](C)(C=C)OC(C)=O UWKAYLJWKGQEPM-LBPRGKRZSA-N 0.000 description 2
- GVOWHGSUZUUUDR-UHFFFAOYSA-N methyl N-methylanthranilate Chemical compound CNC1=CC=CC=C1C(=O)OC GVOWHGSUZUUUDR-UHFFFAOYSA-N 0.000 description 2
- VAMXMNNIEUEQDV-UHFFFAOYSA-N methyl anthranilate Chemical compound COC(=O)C1=CC=CC=C1N VAMXMNNIEUEQDV-UHFFFAOYSA-N 0.000 description 2
- OSWPMRLSEDHDFF-UHFFFAOYSA-N methyl salicylate Chemical compound COC(=O)C1=CC=CC=C1O OSWPMRLSEDHDFF-UHFFFAOYSA-N 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- NUJGJRNETVAIRJ-UHFFFAOYSA-N octanal Chemical compound CCCCCCCC=O NUJGJRNETVAIRJ-UHFFFAOYSA-N 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- ZRSNZINYAWTAHE-UHFFFAOYSA-N p-methoxybenzaldehyde Chemical compound COC1=CC=C(C=O)C=C1 ZRSNZINYAWTAHE-UHFFFAOYSA-N 0.000 description 2
- MDHYEMXUFSJLGV-UHFFFAOYSA-N phenethyl acetate Chemical compound CC(=O)OCCC1=CC=CC=C1 MDHYEMXUFSJLGV-UHFFFAOYSA-N 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000013974 saffron Nutrition 0.000 description 2
- 239000004248 saffron Substances 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- KZQSXALQTHVPDQ-UHFFFAOYSA-M sodium;butanedioate;hydron Chemical compound [Na+].OC(=O)CCC([O-])=O KZQSXALQTHVPDQ-UHFFFAOYSA-M 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 229940001941 soy protein Drugs 0.000 description 2
- 230000002459 sustained effect Effects 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- PHXATPHONSXBIL-UHFFFAOYSA-N xi-gamma-Undecalactone Chemical compound CCCCCCCC1CCC(=O)O1 PHXATPHONSXBIL-UHFFFAOYSA-N 0.000 description 2
- DTGKSKDOIYIVQL-NQMVMOMDSA-N (+)-Borneol Natural products C1C[C@]2(C)[C@H](O)C[C@@H]1C2(C)C DTGKSKDOIYIVQL-NQMVMOMDSA-N 0.000 description 1
- DTGKSKDOIYIVQL-WEDXCCLWSA-N (+)-borneol Chemical compound C1C[C@@]2(C)[C@@H](O)C[C@@H]1C2(C)C DTGKSKDOIYIVQL-WEDXCCLWSA-N 0.000 description 1
- NOOLISFMXDJSKH-KXUCPTDWSA-N (-)-Menthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@H]1O NOOLISFMXDJSKH-KXUCPTDWSA-N 0.000 description 1
- XHXUANMFYXWVNG-ADEWGFFLSA-N (-)-Menthyl acetate Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@H]1OC(C)=O XHXUANMFYXWVNG-ADEWGFFLSA-N 0.000 description 1
- SDOFMBGMRVAJNF-KVTDHHQDSA-N (2r,3r,4r,5r)-6-aminohexane-1,2,3,4,5-pentol Chemical compound NC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO SDOFMBGMRVAJNF-KVTDHHQDSA-N 0.000 description 1
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 1
- KJPRLNWUNMBNBZ-QPJJXVBHSA-N (E)-cinnamaldehyde Chemical compound O=C\C=C\C1=CC=CC=C1 KJPRLNWUNMBNBZ-QPJJXVBHSA-N 0.000 description 1
- QMVPMAAFGQKVCJ-SNVBAGLBSA-N (R)-(+)-citronellol Natural products OCC[C@H](C)CCC=C(C)C QMVPMAAFGQKVCJ-SNVBAGLBSA-N 0.000 description 1
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 1
- YYMCVDNIIFNDJK-XFQWXJFMSA-N (z)-1-(3-fluorophenyl)-n-[(z)-(3-fluorophenyl)methylideneamino]methanimine Chemical compound FC1=CC=CC(\C=N/N=C\C=2C=C(F)C=CC=2)=C1 YYMCVDNIIFNDJK-XFQWXJFMSA-N 0.000 description 1
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 description 1
- JLIDRDJNLAWIKT-UHFFFAOYSA-N 1,2-dimethyl-3h-benzo[e]indole Chemical compound C1=CC=CC2=C(C(=C(C)N3)C)C3=CC=C21 JLIDRDJNLAWIKT-UHFFFAOYSA-N 0.000 description 1
- WEEGYLXZBRQIMU-UHFFFAOYSA-N 1,8-cineole Natural products C1CC2CCC1(C)OC2(C)C WEEGYLXZBRQIMU-UHFFFAOYSA-N 0.000 description 1
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 description 1
- JAHNSTQSQJOJLO-UHFFFAOYSA-N 2-(3-fluorophenyl)-1h-imidazole Chemical compound FC1=CC=CC(C=2NC=CN=2)=C1 JAHNSTQSQJOJLO-UHFFFAOYSA-N 0.000 description 1
- VVUMWAHNKOLVSN-UHFFFAOYSA-N 2-(4-ethoxyanilino)-n-propylpropanamide Chemical compound CCCNC(=O)C(C)NC1=CC=C(OCC)C=C1 VVUMWAHNKOLVSN-UHFFFAOYSA-N 0.000 description 1
- RJASFPFZACBKBE-UHFFFAOYSA-N 2-Methylpropyl phenylacetate Chemical compound CC(C)COC(=O)CC1=CC=CC=C1 RJASFPFZACBKBE-UHFFFAOYSA-N 0.000 description 1
- HMKKIXGYKWDQSV-SDNWHVSQSA-N 2-Pentyl-3-phenyl-2-propenal Chemical compound CCCCC\C(C=O)=C/C1=CC=CC=C1 HMKKIXGYKWDQSV-SDNWHVSQSA-N 0.000 description 1
- RCSBILYQLVXLJG-UHFFFAOYSA-N 2-Propenyl hexanoate Chemical compound CCCCCC(=O)OCC=C RCSBILYQLVXLJG-UHFFFAOYSA-N 0.000 description 1
- XSAYZAUNJMRRIR-UHFFFAOYSA-N 2-acetylnaphthalene Chemical compound C1=CC=CC2=CC(C(=O)C)=CC=C21 XSAYZAUNJMRRIR-UHFFFAOYSA-N 0.000 description 1
- QGLVWTFUWVTDEQ-UHFFFAOYSA-N 2-chloro-3-methoxyphenol Chemical compound COC1=CC=CC(O)=C1Cl QGLVWTFUWVTDEQ-UHFFFAOYSA-N 0.000 description 1
- QCJVKUULZGKQDG-UHFFFAOYSA-N 8,8-Dimethoxy-2,6-dimethyl-2-octanol Chemical compound COC(OC)CC(C)CCCC(C)(C)O QCJVKUULZGKQDG-UHFFFAOYSA-N 0.000 description 1
- 240000000073 Achillea millefolium Species 0.000 description 1
- 235000007754 Achillea millefolium Nutrition 0.000 description 1
- 235000016413 Actinidia polygama Nutrition 0.000 description 1
- 240000006274 Actinidia polygama Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000137282 Agathosma betulina Species 0.000 description 1
- 235000013388 Agathosma crenulata Nutrition 0.000 description 1
- 235000011468 Albizia julibrissin Nutrition 0.000 description 1
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
- 240000006108 Allium ampeloprasum Species 0.000 description 1
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 241001280436 Allium schoenoprasum Species 0.000 description 1
- 235000001270 Allium sibiricum Nutrition 0.000 description 1
- 244000208874 Althaea officinalis Species 0.000 description 1
- 235000006576 Althaea officinalis Nutrition 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 240000002022 Anthriscus cerefolium Species 0.000 description 1
- 235000007258 Anthriscus cerefolium Nutrition 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 241000205585 Aquilegia canadensis Species 0.000 description 1
- 235000014722 Aralia cordata Nutrition 0.000 description 1
- 244000024251 Aralia cordata Species 0.000 description 1
- 235000004446 Aralia racemosa Nutrition 0.000 description 1
- 235000007650 Aralia spinosa Nutrition 0.000 description 1
- 241000208340 Araliaceae Species 0.000 description 1
- 240000005528 Arctium lappa Species 0.000 description 1
- 235000003130 Arctium lappa Nutrition 0.000 description 1
- 235000008078 Arctium minus Nutrition 0.000 description 1
- 235000012871 Arctostaphylos uva ursi Nutrition 0.000 description 1
- 235000011330 Armoracia rusticana Nutrition 0.000 description 1
- 240000003291 Armoracia rusticana Species 0.000 description 1
- 235000003092 Artemisia dracunculus Nutrition 0.000 description 1
- 240000001851 Artemisia dracunculus Species 0.000 description 1
- 235000002672 Artocarpus altilis Nutrition 0.000 description 1
- 240000004161 Artocarpus altilis Species 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 240000006063 Averrhoa carambola Species 0.000 description 1
- 235000010082 Averrhoa carambola Nutrition 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 235000009269 Barosma crenulata Nutrition 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 240000000724 Berberis vulgaris Species 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 244000089719 Bergera koenigii Species 0.000 description 1
- 235000008734 Bergera koenigii Nutrition 0.000 description 1
- 235000018185 Betula X alpestris Nutrition 0.000 description 1
- 235000018212 Betula X uliginosa Nutrition 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- DKPFZGUDAPQIHT-UHFFFAOYSA-N Butyl acetate Natural products CCCCOC(C)=O DKPFZGUDAPQIHT-UHFFFAOYSA-N 0.000 description 1
- 241000219357 Cactaceae Species 0.000 description 1
- 235000005881 Calendula officinalis Nutrition 0.000 description 1
- WWZKQHOCKIZLMA-UHFFFAOYSA-N Caprylic acid Natural products CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 241000252229 Carassius auratus Species 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 240000006432 Carica papaya Species 0.000 description 1
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 1
- 244000020518 Carthamus tinctorius Species 0.000 description 1
- 235000005747 Carum carvi Nutrition 0.000 description 1
- 240000000467 Carum carvi Species 0.000 description 1
- 235000007034 Carum copticum Nutrition 0.000 description 1
- 244000025596 Cassia laevigata Species 0.000 description 1
- 235000006693 Cassia laevigata Nutrition 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 241000218645 Cedrus Species 0.000 description 1
- 240000003538 Chamaemelum nobile Species 0.000 description 1
- 235000007866 Chamaemelum nobile Nutrition 0.000 description 1
- NPBVQXIMTZKSBA-UHFFFAOYSA-N Chavibetol Natural products COC1=CC=C(CC=C)C=C1O NPBVQXIMTZKSBA-UHFFFAOYSA-N 0.000 description 1
- 241000195649 Chlorella <Chlorellales> Species 0.000 description 1
- 235000005633 Chrysanthemum balsamita Nutrition 0.000 description 1
- 244000260524 Chrysanthemum balsamita Species 0.000 description 1
- 235000008495 Chrysanthemum leucanthemum Nutrition 0.000 description 1
- 244000298479 Cichorium intybus Species 0.000 description 1
- 235000007542 Cichorium intybus Nutrition 0.000 description 1
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 241000911175 Citharexylum caudatum Species 0.000 description 1
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 1
- JOZKFWLRHCDGJA-LLVKDONJSA-N Citronellyl acetate Natural products CC(=O)OCC[C@H](C)CCC=C(C)C JOZKFWLRHCDGJA-LLVKDONJSA-N 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000255749 Coccinellidae Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000016795 Cola Nutrition 0.000 description 1
- 241001634499 Cola Species 0.000 description 1
- 235000011824 Cola pachycarpa Nutrition 0.000 description 1
- 235000006965 Commiphora myrrha Nutrition 0.000 description 1
- 240000009226 Corylus americana Species 0.000 description 1
- 235000001543 Corylus americana Nutrition 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 1
- 235000009685 Crataegus X maligna Nutrition 0.000 description 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 1
- 235000009486 Crataegus bullatus Nutrition 0.000 description 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 1
- 235000009682 Crataegus limnophila Nutrition 0.000 description 1
- 235000004423 Crataegus monogyna Nutrition 0.000 description 1
- 240000000171 Crataegus monogyna Species 0.000 description 1
- 235000002313 Crataegus paludosa Nutrition 0.000 description 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 1
- 241000219112 Cucumis Species 0.000 description 1
- 240000001251 Cucumis anguria Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 235000003392 Curcuma domestica Nutrition 0.000 description 1
- 244000008991 Curcuma longa Species 0.000 description 1
- YYLLIJHXUHJATK-UHFFFAOYSA-N Cyclohexyl acetate Chemical compound CC(=O)OC1CCCCC1 YYLLIJHXUHJATK-UHFFFAOYSA-N 0.000 description 1
- VZHUBBUZNIULNM-UHFFFAOYSA-N Cyclohexyl butanoate Chemical compound CCCC(=O)OC1CCCCC1 VZHUBBUZNIULNM-UHFFFAOYSA-N 0.000 description 1
- 244000166652 Cymbopogon martinii Species 0.000 description 1
- 235000018791 Cymbopogon nardus Nutrition 0.000 description 1
- 244000166675 Cymbopogon nardus Species 0.000 description 1
- AEMOLEFTQBMNLQ-YMDCURPLSA-N D-galactopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-YMDCURPLSA-N 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- 241000208296 Datura Species 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241001265525 Edgeworthia chrysantha Species 0.000 description 1
- 240000002943 Elettaria cardamomum Species 0.000 description 1
- 235000006831 Elsholtzia ciliata Nutrition 0.000 description 1
- 244000184421 Elsholtzia ciliata Species 0.000 description 1
- 244000183870 Eryngium campestre Species 0.000 description 1
- 235000007810 Eryngium campestre Nutrition 0.000 description 1
- 241000402754 Erythranthe moschata Species 0.000 description 1
- 240000006890 Erythroxylum coca Species 0.000 description 1
- KBEBGUQPQBELIU-CMDGGOBGSA-N Ethyl cinnamate Chemical compound CCOC(=O)\C=C\C1=CC=CC=C1 KBEBGUQPQBELIU-CMDGGOBGSA-N 0.000 description 1
- WEEGYLXZBRQIMU-WAAGHKOSSA-N Eucalyptol Chemical compound C1C[C@H]2CC[C@]1(C)OC2(C)C WEEGYLXZBRQIMU-WAAGHKOSSA-N 0.000 description 1
- 244000239659 Eucalyptus pulverulenta Species 0.000 description 1
- 244000061408 Eugenia caryophyllata Species 0.000 description 1
- 239000005770 Eugenol Substances 0.000 description 1
- PSMFFFUWSMZAPB-UHFFFAOYSA-N Eukalyptol Natural products C1CC2CCC1(C)COCC2(C)C PSMFFFUWSMZAPB-UHFFFAOYSA-N 0.000 description 1
- 244000233576 Feijoa sellowiana Species 0.000 description 1
- 235000012068 Feijoa sellowiana Nutrition 0.000 description 1
- 235000007162 Ferula assa foetida Nutrition 0.000 description 1
- 235000012850 Ferula foetida Nutrition 0.000 description 1
- 244000228957 Ferula foetida Species 0.000 description 1
- 235000016622 Filipendula ulmaria Nutrition 0.000 description 1
- 244000061544 Filipendula vulgaris Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- PNNNRSAQSRJVSB-SLPGGIOYSA-N Fucose Natural products C[C@H](O)[C@@H](O)[C@H](O)[C@H](O)C=O PNNNRSAQSRJVSB-SLPGGIOYSA-N 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- 235000017048 Garcinia mangostana Nutrition 0.000 description 1
- 240000006053 Garcinia mangostana Species 0.000 description 1
- 239000001828 Gelatine Substances 0.000 description 1
- 239000005792 Geraniol Substances 0.000 description 1
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 description 1
- 241000208152 Geranium Species 0.000 description 1
- 241000699694 Gerbillinae Species 0.000 description 1
- 235000014043 Glechoma hederacea var parviflora Nutrition 0.000 description 1
- 235000004036 Glehnia littoralis Nutrition 0.000 description 1
- 244000146486 Glehnia littoralis Species 0.000 description 1
- 240000004670 Glycyrrhiza echinata Species 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- 235000007710 Grifola frondosa Nutrition 0.000 description 1
- 240000001080 Grifola frondosa Species 0.000 description 1
- 240000002045 Guettarda speciosa Species 0.000 description 1
- 235000001287 Guettarda speciosa Nutrition 0.000 description 1
- 241000208690 Hamamelis Species 0.000 description 1
- 235000008418 Hedeoma Nutrition 0.000 description 1
- 235000015030 Hedychium spicatum Nutrition 0.000 description 1
- 240000003237 Hedychium spicatum Species 0.000 description 1
- 241000282375 Herpestidae Species 0.000 description 1
- 235000005206 Hibiscus Nutrition 0.000 description 1
- 235000007185 Hibiscus lunariifolius Nutrition 0.000 description 1
- 244000284380 Hibiscus rosa sinensis Species 0.000 description 1
- 241000251511 Holothuroidea Species 0.000 description 1
- 235000013719 Houttuynia cordata Nutrition 0.000 description 1
- 240000000691 Houttuynia cordata Species 0.000 description 1
- 244000010000 Hovenia dulcis Species 0.000 description 1
- 241000218228 Humulus Species 0.000 description 1
- 241001632578 Hyacinthus orientalis Species 0.000 description 1
- 240000007232 Illicium verum Species 0.000 description 1
- 235000008227 Illicium verum Nutrition 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- BJIOGJUNALELMI-ONEGZZNKSA-N Isoeugenol Natural products COC1=CC(\C=C\C)=CC=C1O BJIOGJUNALELMI-ONEGZZNKSA-N 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- SHZGCJCMOBCMKK-DHVFOXMCSA-N L-fucopyranose Chemical compound C[C@@H]1OC(O)[C@@H](O)[C@H](O)[C@@H]1O SHZGCJCMOBCMKK-DHVFOXMCSA-N 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 235000013628 Lantana involucrata Nutrition 0.000 description 1
- 240000005183 Lantana involucrata Species 0.000 description 1
- 235000010658 Lavandula latifolia Nutrition 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- 241000604893 Lindera umbellata Species 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 244000103635 Lyophyllum ulmarium Species 0.000 description 1
- 235000015934 Lyophyllum ulmarium Nutrition 0.000 description 1
- 235000014196 Magnolia kobus Nutrition 0.000 description 1
- 240000005378 Magnolia kobus Species 0.000 description 1
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 240000000982 Malva neglecta Species 0.000 description 1
- 235000000060 Malva neglecta Nutrition 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 244000061354 Manilkara achras Species 0.000 description 1
- 235000011339 Manilkara zapota Nutrition 0.000 description 1
- 235000007232 Matricaria chamomilla Nutrition 0.000 description 1
- 244000007703 Mentha citrata Species 0.000 description 1
- 235000007421 Mentha citrata Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 235000008660 Mentha x piperita subsp citrata Nutrition 0.000 description 1
- 240000008821 Menyanthes trifoliata Species 0.000 description 1
- 235000011779 Menyanthes trifoliata Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000174681 Michelia champaca Species 0.000 description 1
- 240000005852 Mimosa quadrivalvis Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 description 1
- 244000179970 Monarda didyma Species 0.000 description 1
- 235000010672 Monarda didyma Nutrition 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000014150 Myroxylon pereirae Nutrition 0.000 description 1
- 244000302151 Myroxylon pereirae Species 0.000 description 1
- 240000005125 Myrtus communis Species 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- QAADZYUXQLUXFX-UHFFFAOYSA-N N-phenylmethylthioformamide Natural products S=CNCC1=CC=CC=C1 QAADZYUXQLUXFX-UHFFFAOYSA-N 0.000 description 1
- 244000230712 Narcissus tazetta Species 0.000 description 1
- 235000017879 Nasturtium officinale Nutrition 0.000 description 1
- 240000005407 Nasturtium officinale Species 0.000 description 1
- 244000215554 Nepeta hederacea Species 0.000 description 1
- 235000010676 Ocimum basilicum Nutrition 0.000 description 1
- 240000007926 Ocimum gratissimum Species 0.000 description 1
- 244000227633 Ocotea pretiosa Species 0.000 description 1
- 241000238413 Octopus Species 0.000 description 1
- 235000011203 Origanum Nutrition 0.000 description 1
- 240000000783 Origanum majorana Species 0.000 description 1
- 208000025174 PANDAS Diseases 0.000 description 1
- 208000021155 Paediatric autoimmune neuropsychiatric disorders associated with streptococcal infection Diseases 0.000 description 1
- 241000736199 Paeonia Species 0.000 description 1
- 244000170916 Paeonia officinalis Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 240000000220 Panda oleosa Species 0.000 description 1
- 235000016496 Panda oleosa Nutrition 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 244000062780 Petroselinum sativum Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 241000218657 Picea Species 0.000 description 1
- 235000006990 Pimenta dioica Nutrition 0.000 description 1
- 240000008474 Pimenta dioica Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 240000005428 Pistacia lentiscus Species 0.000 description 1
- 235000001603 Pleurotus ostreatus Nutrition 0.000 description 1
- 235000011751 Pogostemon cablin Nutrition 0.000 description 1
- 240000002505 Pogostemon cablin Species 0.000 description 1
- 235000006386 Polygonum aviculare Nutrition 0.000 description 1
- 244000292697 Polygonum aviculare Species 0.000 description 1
- 241000219000 Populus Species 0.000 description 1
- 244000234609 Portulaca oleracea Species 0.000 description 1
- 235000001855 Portulaca oleracea Nutrition 0.000 description 1
- 235000016311 Primula vulgaris Nutrition 0.000 description 1
- 244000028344 Primula vulgaris Species 0.000 description 1
- 235000001560 Prosopis chilensis Nutrition 0.000 description 1
- 240000007909 Prosopis juliflora Species 0.000 description 1
- 235000014460 Prosopis juliflora var juliflora Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- UVMRYBDEERADNV-UHFFFAOYSA-N Pseudoeugenol Natural products COC1=CC(C(C)=C)=CC=C1O UVMRYBDEERADNV-UHFFFAOYSA-N 0.000 description 1
- 241000508269 Psidium Species 0.000 description 1
- 235000010575 Pueraria lobata Nutrition 0.000 description 1
- 244000046146 Pueraria lobata Species 0.000 description 1
- 235000014360 Punica granatum Nutrition 0.000 description 1
- 244000294611 Punica granatum Species 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 240000001987 Pyrus communis Species 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 241000292488 Rhizopogon roseolus Species 0.000 description 1
- 235000002357 Ribes grossularia Nutrition 0.000 description 1
- 244000171263 Ribes grossularia Species 0.000 description 1
- 235000017304 Ruaghas Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- 235000017276 Salvia Nutrition 0.000 description 1
- 241001072909 Salvia Species 0.000 description 1
- 235000008632 Santalum album Nutrition 0.000 description 1
- 240000000513 Santalum album Species 0.000 description 1
- 240000005499 Sasa Species 0.000 description 1
- 244000009660 Sassafras variifolium Species 0.000 description 1
- 235000014426 Schisandra repanda Nutrition 0.000 description 1
- 240000001315 Schisandra repanda Species 0.000 description 1
- 241000270295 Serpentes Species 0.000 description 1
- 241001508793 Shepherdia Species 0.000 description 1
- 235000006449 Shepherdia argentea Nutrition 0.000 description 1
- 241000158642 Simarouba Species 0.000 description 1
- 235000003896 Simarouba Nutrition 0.000 description 1
- 235000004433 Simmondsia californica Nutrition 0.000 description 1
- 244000044822 Simmondsia californica Species 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 239000001744 Sodium fumarate Substances 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 235000000342 Solanum rostratum Nutrition 0.000 description 1
- 235000019764 Soybean Meal Nutrition 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 244000028419 Styrax benzoin Species 0.000 description 1
- 235000000126 Styrax benzoin Nutrition 0.000 description 1
- 235000008411 Sumatra benzointree Nutrition 0.000 description 1
- 240000002299 Symphytum officinale Species 0.000 description 1
- 235000005865 Symphytum officinale Nutrition 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 240000000785 Tagetes erecta Species 0.000 description 1
- 241000404542 Tanacetum Species 0.000 description 1
- 240000001949 Taraxacum officinale Species 0.000 description 1
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000007303 Thymus vulgaris Nutrition 0.000 description 1
- 240000002657 Thymus vulgaris Species 0.000 description 1
- 240000007313 Tilia cordata Species 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 240000004984 Trachyspermum ammi Species 0.000 description 1
- 235000004478 Tragopogon dubius Nutrition 0.000 description 1
- 244000294925 Tragopogon dubius Species 0.000 description 1
- 235000012363 Tragopogon porrifolius Nutrition 0.000 description 1
- 241000219793 Trifolium Species 0.000 description 1
- 101710086958 Tsukushi Proteins 0.000 description 1
- 102100031296 Tsukushi Human genes 0.000 description 1
- 241000609666 Tuber aestivum Species 0.000 description 1
- 240000000377 Tussilago farfara Species 0.000 description 1
- 235000004869 Tussilago farfara Nutrition 0.000 description 1
- 244000274883 Urtica dioica Species 0.000 description 1
- 235000009108 Urtica dioica Nutrition 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 244000003892 Vaccinium erythrocarpum Species 0.000 description 1
- 240000001717 Vaccinium macrocarpon Species 0.000 description 1
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 235000007769 Vetiveria zizanioides Nutrition 0.000 description 1
- 244000284012 Vetiveria zizanioides Species 0.000 description 1
- 244000172533 Viola sororia Species 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 240000008866 Ziziphus nummularia Species 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001338 aliphatic hydrocarbons Chemical class 0.000 description 1
- 235000016720 allyl isothiocyanate Nutrition 0.000 description 1
- OOCCDEMITAIZTP-UHFFFAOYSA-N allylic benzylic alcohol Natural products OCC=CC1=CC=CC=C1 OOCCDEMITAIZTP-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- HWXBTNAVRSUOJR-UHFFFAOYSA-N alpha-hydroxyglutaric acid Natural products OC(=O)C(O)CCC(O)=O HWXBTNAVRSUOJR-UHFFFAOYSA-N 0.000 description 1
- 229940009533 alpha-ketoglutaric acid Drugs 0.000 description 1
- VYBREYKSZAROCT-UHFFFAOYSA-N alpha-myrcene Natural products CC(=C)CCCC(=C)C=C VYBREYKSZAROCT-UHFFFAOYSA-N 0.000 description 1
- WUOACPNHFRMFPN-UHFFFAOYSA-N alpha-terpineol Chemical compound CC1=CCC(C(C)(C)O)CC1 WUOACPNHFRMFPN-UHFFFAOYSA-N 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- 150000003934 aromatic aldehydes Chemical class 0.000 description 1
- 230000001174 ascending effect Effects 0.000 description 1
- 238000011001 backwashing Methods 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 235000013871 bee wax Nutrition 0.000 description 1
- 239000012166 beeswax Substances 0.000 description 1
- DULCUDSUACXJJC-UHFFFAOYSA-N benzeneacetic acid ethyl ester Natural products CCOC(=O)CC1=CC=CC=C1 DULCUDSUACXJJC-UHFFFAOYSA-N 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 229960002130 benzoin Drugs 0.000 description 1
- 229940007550 benzyl acetate Drugs 0.000 description 1
- GONOPSZTUGRENK-UHFFFAOYSA-N benzyl(trichloro)silane Chemical compound Cl[Si](Cl)(Cl)CC1=CC=CC=C1 GONOPSZTUGRENK-UHFFFAOYSA-N 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- JGQFVRIQXUFPAH-UHFFFAOYSA-N beta-citronellol Natural products OCCC(C)CCCC(C)=C JGQFVRIQXUFPAH-UHFFFAOYSA-N 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229940062650 buchu Drugs 0.000 description 1
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 229940043232 butyl acetate Drugs 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 235000005300 cardamomo Nutrition 0.000 description 1
- NCEXYHBECQHGNR-UHFFFAOYSA-N chembl421 Chemical compound C1=C(O)C(C(=O)O)=CC(N=NC=2C=CC(=CC=2)S(=O)(=O)NC=2N=CC=CC=2)=C1 NCEXYHBECQHGNR-UHFFFAOYSA-N 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- RFFOTVCVTJUTAD-UHFFFAOYSA-N cineole Natural products C1CC2(C)CCC1(C(C)C)O2 RFFOTVCVTJUTAD-UHFFFAOYSA-N 0.000 description 1
- 229930016911 cinnamic acid Natural products 0.000 description 1
- 235000013985 cinnamic acid Nutrition 0.000 description 1
- KBEBGUQPQBELIU-UHFFFAOYSA-N cinnamic acid ethyl ester Natural products CCOC(=O)C=CC1=CC=CC=C1 KBEBGUQPQBELIU-UHFFFAOYSA-N 0.000 description 1
- CCRCUPLGCSFEDV-UHFFFAOYSA-N cinnamic acid methyl ester Natural products COC(=O)C=CC1=CC=CC=C1 CCRCUPLGCSFEDV-UHFFFAOYSA-N 0.000 description 1
- KJPRLNWUNMBNBZ-UHFFFAOYSA-N cinnamic aldehyde Natural products O=CC=CC1=CC=CC=C1 KJPRLNWUNMBNBZ-UHFFFAOYSA-N 0.000 description 1
- 229940117916 cinnamic aldehyde Drugs 0.000 description 1
- WJSDHUCWMSHDCR-VMPITWQZSA-N cinnamyl acetate Natural products CC(=O)OC\C=C\C1=CC=CC=C1 WJSDHUCWMSHDCR-VMPITWQZSA-N 0.000 description 1
- BJIOGJUNALELMI-ARJAWSKDSA-N cis-isoeugenol Chemical compound COC1=CC(\C=C/C)=CC=C1O BJIOGJUNALELMI-ARJAWSKDSA-N 0.000 description 1
- 229940043350 citral Drugs 0.000 description 1
- 229930003633 citronellal Natural products 0.000 description 1
- 235000000983 citronellal Nutrition 0.000 description 1
- 235000000484 citronellol Nutrition 0.000 description 1
- 235000020639 clam Nutrition 0.000 description 1
- 235000008957 cocaer Nutrition 0.000 description 1
- ZPUCINDJVBIVPJ-LJISPDSOSA-N cocaine Chemical compound O([C@H]1C[C@@H]2CC[C@@H](N2C)[C@H]1C(=O)OC)C(=O)C1=CC=CC=C1 ZPUCINDJVBIVPJ-LJISPDSOSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000004634 cranberry Nutrition 0.000 description 1
- 235000003373 curcuma longa Nutrition 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 235000013624 davana Nutrition 0.000 description 1
- 244000170514 davana Species 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- SQIFACVGCPWBQZ-UHFFFAOYSA-N delta-terpineol Natural products CC(C)(O)C1CCC(=C)CC1 SQIFACVGCPWBQZ-UHFFFAOYSA-N 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000009136 dragon's blood Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000012869 ethanol precipitation Methods 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 150000002170 ethers Chemical class 0.000 description 1
- 229940052303 ethers for general anesthesia Drugs 0.000 description 1
- 229940093499 ethyl acetate Drugs 0.000 description 1
- XYIBRDXRRQCHLP-UHFFFAOYSA-N ethyl acetoacetate Chemical compound CCOC(=O)CC(C)=O XYIBRDXRRQCHLP-UHFFFAOYSA-N 0.000 description 1
- YYZUSRORWSJGET-UHFFFAOYSA-N ethyl octanoate Chemical compound CCCCCCCC(=O)OCC YYZUSRORWSJGET-UHFFFAOYSA-N 0.000 description 1
- 229940073505 ethyl vanillin Drugs 0.000 description 1
- 229960002217 eugenol Drugs 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000019541 flavored milk drink Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- OALYTRUKMRCXNH-QMMMGPOBSA-N gamma-Nonalactone Natural products CCCCC[C@H]1CCC(=O)O1 OALYTRUKMRCXNH-QMMMGPOBSA-N 0.000 description 1
- PHXATPHONSXBIL-JTQLQIEISA-N gamma-Undecalactone Natural products CCCCCCC[C@H]1CCC(=O)O1 PHXATPHONSXBIL-JTQLQIEISA-N 0.000 description 1
- 229940020436 gamma-undecalactone Drugs 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 1
- HIGQPQRQIQDZMP-UHFFFAOYSA-N geranil acetate Natural products CC(C)=CCCC(C)=CCOC(C)=O HIGQPQRQIQDZMP-UHFFFAOYSA-N 0.000 description 1
- 229940113087 geraniol Drugs 0.000 description 1
- FQMZVFJYMPNUCT-UHFFFAOYSA-N geraniol formate Natural products CC(C)=CCCC(C)=CCOC=O FQMZVFJYMPNUCT-UHFFFAOYSA-N 0.000 description 1
- HIGQPQRQIQDZMP-DHZHZOJOSA-N geranyl acetate Chemical compound CC(C)=CCC\C(C)=C\COC(C)=O HIGQPQRQIQDZMP-DHZHZOJOSA-N 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 229940095686 granule product Drugs 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 229920000591 gum Polymers 0.000 description 1
- 235000019382 gum benzoic Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- WPFVBOQKRVRMJB-UHFFFAOYSA-N hydroxycitronellal Chemical compound O=CCC(C)CCCC(C)(C)O WPFVBOQKRVRMJB-UHFFFAOYSA-N 0.000 description 1
- PZOUSPYUWWUPPK-UHFFFAOYSA-N indole Natural products CC1=CC=CC2=C1C=CN2 PZOUSPYUWWUPPK-UHFFFAOYSA-N 0.000 description 1
- RKJUIXBNRJVNHR-UHFFFAOYSA-N indolenine Natural products C1=CC=C2CC=NC2=C1 RKJUIXBNRJVNHR-UHFFFAOYSA-N 0.000 description 1
- 229930002839 ionone Natural products 0.000 description 1
- 150000002499 ionone derivatives Chemical class 0.000 description 1
- 229940117955 isoamyl acetate Drugs 0.000 description 1
- XKYICAQFSCFURC-UHFFFAOYSA-N isoamyl formate Chemical compound CC(C)CCOC=O XKYICAQFSCFURC-UHFFFAOYSA-N 0.000 description 1
- NFLGAXVYCFJBMK-UHFFFAOYSA-N isomenthone Natural products CC(C)C1CCC(C)CC1=O NFLGAXVYCFJBMK-UHFFFAOYSA-N 0.000 description 1
- 125000001972 isopentyl group Chemical group [H]C([H])([H])C([H])(C([H])([H])[H])C([H])([H])C([H])([H])* 0.000 description 1
- 150000002540 isothiocyanates Chemical class 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000000177 juniperus communis l. berry Substances 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 235000001510 limonene Nutrition 0.000 description 1
- 229940087305 limonene Drugs 0.000 description 1
- 229930007744 linalool Natural products 0.000 description 1
- UWKAYLJWKGQEPM-UHFFFAOYSA-N linalool acetate Natural products CC(C)=CCCC(C)(C=C)OC(C)=O UWKAYLJWKGQEPM-UHFFFAOYSA-N 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 229940049920 malate Drugs 0.000 description 1
- 229940043353 maltol Drugs 0.000 description 1
- 235000001035 marshmallow Nutrition 0.000 description 1
- 239000013521 mastic Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 229940102398 methyl anthranilate Drugs 0.000 description 1
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 description 1
- 229960001047 methyl salicylate Drugs 0.000 description 1
- CCRCUPLGCSFEDV-BQYQJAHWSA-N methyl trans-cinnamate Chemical compound COC(=O)\C=C\C1=CC=CC=C1 CCRCUPLGCSFEDV-BQYQJAHWSA-N 0.000 description 1
- LVHBHZANLOWSRM-UHFFFAOYSA-N methylenebutanedioic acid Natural products OC(=O)CC(=C)C(O)=O LVHBHZANLOWSRM-UHFFFAOYSA-N 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 239000001157 myroxylon pereirae klotzsch resin Substances 0.000 description 1
- 235000013557 nattō Nutrition 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- QNGNSVIICDLXHT-UHFFFAOYSA-N para-ethylbenzaldehyde Natural products CCC1=CC=C(C=O)C=C1 QNGNSVIICDLXHT-UHFFFAOYSA-N 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000008779 pepino Nutrition 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 150000008379 phenol ethers Chemical class 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- WVDDGKGOMKODPV-ZQBYOMGUSA-N phenyl(114C)methanol Chemical compound O[14CH2]C1=CC=CC=C1 WVDDGKGOMKODPV-ZQBYOMGUSA-N 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000002020 sage Nutrition 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 229940048730 senega Drugs 0.000 description 1
- 229940124513 senna glycoside Drugs 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000020083 shōchū Nutrition 0.000 description 1
- 235000018984 snakeroot Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229940005573 sodium fumarate Drugs 0.000 description 1
- 235000019294 sodium fumarate Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000004455 soybean meal Substances 0.000 description 1
- 238000005563 spheronization Methods 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-L succinate(2-) Chemical compound [O-]C(=O)CCC([O-])=O KDYFGRWQOYBRFD-UHFFFAOYSA-L 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- PINIEAOMWQJGBW-FYZOBXCZSA-N tenofovir hydrate Chemical compound O.N1=CN=C2N(C[C@@H](C)OCP(O)(O)=O)C=NC2=C1N PINIEAOMWQJGBW-FYZOBXCZSA-N 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 229940116411 terpineol Drugs 0.000 description 1
- 150000003568 thioethers Chemical class 0.000 description 1
- 150000003573 thiols Chemical class 0.000 description 1
- 239000001585 thymus vulgaris Substances 0.000 description 1
- BJIOGJUNALELMI-UHFFFAOYSA-N trans-isoeugenol Natural products COC1=CC(C=CC)=CC=C1O BJIOGJUNALELMI-UHFFFAOYSA-N 0.000 description 1
- 235000013976 turmeric Nutrition 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 239000004552 water soluble powder Substances 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Images
Landscapes
- Seasonings (AREA)
Abstract
Description
本発明は、酸味の持続性に優れる粉末酸味料組成物、並びにその製造方法に関する。 The present invention relates to a powdered acidulant composition having excellent sourness sustainability and a method for producing the same.
従来の飲食品添加物用の粉末酸味料は、酸味料の結晶をそのまま、または、結晶を磨砕した微粉末あるいは微粉末を造粒した顆粒など、様々な形態で製造され、取り扱われている。 Conventional powdered acidulants for food and drink additives are manufactured and handled in various forms, such as crystals of acidulants as they are, fine powder obtained by grinding crystals or granules obtained by granulating fine powder. .
しかしながら、従来の粉末酸味料は、吸湿性、流動性、呈味の持続性等の点で満足のいく状態でなかった。例えば、酒石酸やクエン酸等の有機酸は吸湿性が強いという問題点を有している、そこで、これまで、粉末酸味料における物性の改善、あるいは呈味の持続性の向上に関しては、既にいくつかの改良技術が知られている。
例えば、物性の改善については、有機酸を常温で溶出せず加熱工程中で溶出させることを目的として有機酸と動植物性硬化油の溶融混合物を、噴霧冷却法を用いて被覆有機酸を製造する方法が提案されている(特許文献1)。また、吸湿性低減を目的として、有機酸を結晶乳酸カルシウムと混合・加熱して被覆を形成させる有機酸の被覆方法(特許文献2)が提案され、また、常温での有機酸の溶出防止を目的として、融点40℃以上の溶融食用油脂及び燐脂質からなる溶媒中に有機酸粉を懸濁加熱し、次いで、噴霧冷却して被覆有機酸を製造する方法(特許文献3)が提案されており、さらに、同様の目的でソルビン酸を含有する有機酸及び硬化油を、低沸点アルコール類に溶解し減圧下に噴霧して被覆有機酸類を製造する方法(特許文献4)などが提案されている。
However, conventional powder acidulants have not been satisfactory in terms of hygroscopicity, fluidity, sustainability of taste, and the like. For example, organic acids such as tartaric acid and citric acid have a problem of high hygroscopicity. Therefore, several improvements have already been made to improve the physical properties of powdered acidulants and the sustainability of taste. Such improved technology is known.
For example, for improving physical properties, a coated organic acid is produced by spraying a molten mixture of an organic acid and animal and vegetable hardened oil for the purpose of eluting the organic acid in a heating step without eluting it at room temperature. A method has been proposed (Patent Document 1). Also, for the purpose of reducing hygroscopicity, an organic acid coating method (Patent Document 2) in which an organic acid is mixed with crystalline calcium lactate and heated to form a coating has been proposed, and the organic acid is prevented from being eluted at room temperature. As a purpose, there has been proposed a method (Patent Document 3) in which organic acid powder is suspended and heated in a solvent consisting of a molten edible fat and phospholipid having a melting point of 40 ° C. or higher and then spray-cooled to produce a coated organic acid. Furthermore, for the same purpose, a method for producing a coated organic acid by dissolving an organic acid containing sorbic acid and a hardened oil in low boiling alcohols and spraying under reduced pressure has been proposed (Patent Document 4). Yes.
しかしながら、上記の特許文献に記載される技術では、いずれも被覆が十分でないため、実用上、未だ満足できるものではなかった。そのため、更なる改良を目指して、粉末酸味料を融点40℃以上の脂質粉状体でコーティングする方法(特許文献5)が提案されているが、該方法も融点40℃以上の脂質粉状体を用いているため、食した場合に口触りが悪く実用性に欠けるという問題が未解決であった。 However, none of the techniques described in the above-mentioned patent documents are satisfactory in practical use because of insufficient coating. Therefore, for further improvement, a method (Patent Document 5) for coating a powdered acidulant with a lipid powder having a melting point of 40 ° C. or higher has been proposed. Therefore, the problem of poor texture and lack of practicality when eaten has not been solved.
次に、呈味の改善については、酸味料及び水溶性食物繊維を含有することを特徴とする、刺激的な酸味をまろやかにするべく味質が改善された酸味料(特許文献6)が提案されているが、これは酸味料と水溶性食物繊維を単に混合して用いるものであり、物性の改善や呈味の持続性という点で問題点を有していた。 Next, with regard to the improvement of taste, an acidulant (Patent Document 6) with improved taste quality is proposed in order to mellow the exciting acidity, characterized by containing an acidulant and water-soluble dietary fiber. However, this is a simple mixture of acidulant and water-soluble dietary fiber, and has problems in terms of improving physical properties and sustaining taste.
一方、水溶性食物繊維を用いる技術としては、香気等の安定的付与を目的として、油性着香料等と乳化剤として水溶性大豆多糖類とを含有する乳化混合物を乾燥した水溶性粉末香料(特許文献7)が提案されているが、酸味料としての検討は成されていなかった。 On the other hand, as a technique using water-soluble dietary fiber, a water-soluble powder flavor obtained by drying an emulsified mixture containing oil-based flavor and the like and water-soluble soybean polysaccharide as an emulsifier (Patent Document) 7) has been proposed, but has not been studied as a sour agent.
物性の改善と、呈味の持続性を改善する技術としては、液体原料から連続的に直接、球形状顆粒を製造する噴霧乾燥式流動層造粒装置を用いて、流動層レイヤリング造粒法により得られる粉末酸味料であって、該粉末酸味料の嵩密度を0.40〜0.95g/cm3にしたことを特徴とする粉末酸味料(特許文献8)が提案されている。しかしながら、呈味の持続性という点ではさらなる改良技術の提供が望まれていた。 Fluidized bed layering granulation method using spray-drying fluidized bed granulation equipment that produces spherical granules continuously directly from liquid raw materials as a technology to improve physical properties and persistence of taste A powdered acidulant (Patent Document 8) characterized in that the bulk density of the powdered acidulant is 0.40 to 0.95 g / cm 3 is proposed. However, it has been desired to provide a further improvement technique in terms of sustainability of taste.
本発明は、上記の従来技術における種々の問題点を解決しようとするものであり、口中において酸味成分の溶出を遅らせ、長時間口中にあっても強い酸味を発現させることができる持続性に優れた粉末酸味料組成物並びにその製造方法を提供することを目的とする。 The present invention is intended to solve the various problems in the prior art described above, delays the elution of sour components in the mouth, and is excellent in sustainability that can develop a strong sour taste even in the mouth for a long time. Another object is to provide a powdered acidulant composition and a method for producing the same.
本発明者らは、上記従来の課題等を解決するため、鋭意研究を行った結果、特定の有機酸と、特定の有機酸塩との組合せが呈味の改善と持続性改善に有効であり、加えて特定の賦形剤を使用して粉末状に乾燥製剤化することによりさらに効果が増すことを見出し、本発明を完成させた。
すなわち本発明は、以下の通りである。
As a result of intensive studies to solve the above-described conventional problems, the present inventors have found that a combination of a specific organic acid and a specific organic acid salt is effective in improving taste and sustainability. In addition, the present inventors have found that the effect is further increased by preparing a dry formulation into a powder form using a specific excipient, and completed the present invention.
That is, the present invention is as follows.
(1)粉末状の有機酸と、フマル酸一ナトリウム及びコハク酸ナトリウムからなる群より選ばれた1種又は2種の粉末状の有機酸塩とを含有することを特徴とする粉末酸味料組成物。
(2)有機酸と、フマル酸一ナトリウム及びコハク酸ナトリウムからなる群より選ばれた1種又は2種の有機酸塩を含有する液体原料を乾燥粉末化したことを特徴とする粉末酸味料組成物。
(3)フマル酸一ナトリウムとコハク酸ナトリウムの含有量がそれぞれ前者が有機酸の0.25〜300質量%、後者が有機酸の0.25〜300質量%であることを特徴とする(2)の粉末酸味料組成物。
(1) A powdered acidulant composition comprising a powdered organic acid and one or two powdered organic acid salts selected from the group consisting of monosodium fumarate and sodium succinate object.
(2) A powdered acidulant composition comprising a liquid raw material containing an organic acid and one or two organic acid salts selected from the group consisting of monosodium fumarate and sodium succinate as a dry powder. object.
(3) The contents of monosodium fumarate and sodium succinate are each characterized in that the former is 0.25 to 300% by mass of the organic acid and the latter is 0.25 to 300% by mass of the organic acid (2 ) Powdered acidulant composition.
(4)液体原料にさらに水溶性大豆多糖類を賦形剤として含有することを特徴とする(2)又は(3)の粉末酸味料組成物。
(5)乾燥粉末化の方法が、噴霧乾燥によるものであることを特徴とする(2)〜(4)のいずれかの粉末酸味料組成物。
(6)乾燥粉末化の方法が、液体原料から連続的に直接、球形状顆粒を製造する噴霧乾燥式流動層造粒装置を用いる、流動層レイヤリング造粒法であることを特徴とする(2)〜(4)のいずれかの粉末酸味料組成物。
(4) The powdered acidulant composition according to (2) or (3), wherein the liquid raw material further contains a water-soluble soybean polysaccharide as an excipient.
(5) The powdered acidulant composition according to any one of (2) to (4), wherein the method of dry powderization is by spray drying.
(6) The dry pulverization method is a fluidized bed layering granulation method using a spray-drying fluidized bed granulator that produces spherical granules directly from a liquid raw material ( The powder sour agent composition in any one of 2)-(4).
(7)液体原料から連続的に直接、球形状顆粒を製造する噴霧乾燥式流動層造粒装置を用いる、流動層レイヤリング造粒法により得られる粉末酸味料組成物の製造方法であって、前記液体原料が、有機酸と、フマル酸一ナトリウム及びコハク酸ナトリウムからなる群より選ばれた1種又は2種の有機酸塩と、水とを含有する液体原料であり、加熱した空気によって流動化させた酸味料組成物核粒子の流動層中へ前記液体原料を噴霧し、流動層の温度を80〜140℃に保持することを特徴とする粉末酸味料組成物の製造方法。
(8)有機酸と有機酸塩と水の他に、さらに水溶性大豆多糖類を含有する液体原料を使用することを特徴とする(7)の粉末酸味料組成物の製造方法。
(9)酸味料組成物核粒子が、液体原料を流動層中に直接噴霧することにより生成される(7)又は(8)の粉末酸味料組成物の製造方法。
(10)上記においてコハク酸ナトリウムがコハク酸二ナトリウムであることを特徴とする。
(7) A method for producing a powdered acidulant composition obtained by a fluidized bed layering granulation method using a spray-drying fluidized bed granulation apparatus that produces spherical granules directly from a liquid raw material, The liquid raw material is a liquid raw material containing an organic acid, one or two organic acid salts selected from the group consisting of monosodium fumarate and sodium succinate, and water, and flows by heated air. A method for producing a powdered acidulant composition, characterized in that the liquid raw material is sprayed into a fluidized bed of acidified acidulant composition core particles, and the temperature of the fluidized bed is maintained at 80 to 140 ° C.
(8) The method for producing a powder acidulant composition according to (7), wherein a liquid raw material further containing a water-soluble soybean polysaccharide is used in addition to the organic acid, the organic acid salt, and water.
(9) The method for producing a powdered acidulant composition according to (7) or (8), wherein the acidulant composition core particles are generated by directly spraying a liquid raw material into a fluidized bed.
(10) In the above, the sodium succinate is disodium succinate.
本発明によれば、口中で長時間咀嚼を受けても、強い酸味を持続して発現させることができる粉末酸味料組成物、及びその製造方法が提供される。
すなわち、口中において酸味成分の溶出を遅らせ、長時間口中にあっても持続して強い酸味を発現させることができ、さらには香味をエンハンスさせる効果をも有する。
ADVANTAGE OF THE INVENTION According to this invention, even if it receives chewing for a long time in a mouth, the powder acidity agent composition which can express strong acidity continuously, and its manufacturing method are provided.
That is, the elution of the sour component in the mouth is delayed, and a strong sourness can be continuously expressed even in the mouth for a long time, and further, the flavor is enhanced.
以下、本発明を実施するための形態について詳しく説明する。
〔 I 〕粉末酸味料組成物の構成成分
(1)有機酸
本発明で用いる有機酸は、飲食品に使用できる可食性の有機酸であれば、特に限定されるものではないが、好ましくはソルビン酸、安息香酸、アジピン酸、クエン酸、グルコン酸、コハク酸、酒石酸、乳酸、酢酸、フマル酸、リンゴ酸、リン酸、イタコン酸、α−ケトグルタル酸、フィチン酸が例示される。
上記の有機酸の中でも、好ましくはクエン酸、コハク酸、酒石酸、フマル酸、リンゴ酸が用いられ、より好ましくはクエン酸、酒石酸、リンゴ酸が用いられ、最も好ましくはリンゴ酸が用いられる。
なお、上記の有機酸は1種を単独で又は2種以上を組み合わせて使用することができる。
Hereinafter, embodiments for carrying out the present invention will be described in detail.
[I] Component of powder acidulant composition (1) Organic acid The organic acid used in the present invention is not particularly limited as long as it is an edible organic acid that can be used in foods and drinks, but preferably sorbine. Examples include acids, benzoic acid, adipic acid, citric acid, gluconic acid, succinic acid, tartaric acid, lactic acid, acetic acid, fumaric acid, malic acid, phosphoric acid, itaconic acid, α-ketoglutaric acid, and phytic acid.
Among the above organic acids, preferably citric acid, succinic acid, tartaric acid, fumaric acid and malic acid are used, more preferably citric acid, tartaric acid and malic acid are used, and malic acid is most preferably used.
In addition, said organic acid can be used individually by 1 type or in combination of 2 or more types.
有機酸の使用量は、当該粉末酸味料組成物の使用目的にもよるが、通常は粉末酸味料組成物の1〜40質量%、好ましくは5〜30質量%、最も好ましくは10〜25質量%で用いられる。
使用量が1質量%未満の場合は酸味料としての効果が弱く、40質量%を超えた場合は粉末化が困難になる場合がある。
The amount of the organic acid used depends on the purpose of use of the powdered acidulant composition, but is usually 1 to 40% by mass, preferably 5 to 30% by mass, and most preferably 10 to 25% by mass of the powdered acidulant composition. Used in%.
When the amount used is less than 1% by mass, the effect as a sour agent is weak, and when it exceeds 40% by mass, powdering may be difficult.
(2)有機酸塩
本発明においては、フマル酸一ナトリウム、コハク酸ナトリウムから選ばれるジカルボン酸ナトリウム塩を前記の有機酸と組み合わせて用いる。酸味料として用いられる酸類およびその塩の中で、有機酸と、有機酸塩との組合せにより、持続性のある好ましい酸味を得ることができる。
フマル酸一ナトリウム(分子式C4H3NaO4)は、白色の結晶性粉末(融点290℃)であり臭いは無いが酸味を有する。酸味料として粉末ジュース、ジャム、ゼリー等に使用される食品添加物であり、フマル酸の10倍の溶解度を有する。
(2) Organic acid salt In the present invention, a dicarboxylic acid sodium salt selected from monosodium fumarate and sodium succinate is used in combination with the organic acid. Among acids and salts thereof used as a sour agent, a sustained and preferable acidity can be obtained by a combination of an organic acid and an organic acid salt.
Monosodium fumarate (molecular formula C 4 H 3 NaO 4 ) is a white crystalline powder (melting point 290 ° C.), has no odor but has an acidity. It is a food additive used as a sour agent in powdered juice, jam, jelly and the like, and has a
コハク酸ナトリウムとして、コハク酸一ナトリウムとコハク酸二ナトリウムが食品添加物として使用されているが、本発明では市場における供給性の面からからコハク酸二ナトリウムが好ましい。
コハク酸一ナトリウム(分子式C4H5NaO4)は、臭いのない無〜白色の結晶又は白色の粉末である。貝類の旨味成分を構成している物質であり、魚肉練り製品、佃煮、貝の缶詰やソースなどの味の改善に使用されている。
コハク酸二ナトリウム(分子式C4H4Na2O4・6H2O)は、無色から白色の結晶粉末であり水に易溶である。臭いは無いがコハク酸の味と塩味を合わせた特有の味を有する
。貝の旨味成分として知られ、調味料、酸味料、pH調整剤として、しょうゆ、肉製品、水産練製品、漬物、カレー等に使用される食品添加物である。
As sodium succinate, monosodium succinate and disodium succinate are used as food additives. In the present invention, disodium succinate is preferred from the viewpoint of supply in the market.
Monosodium succinate (molecular formula C 4 H 5 NaO 4 ) is a non-odorless white crystal or white powder. It is a substance that constitutes the umami component of shellfish, and is used to improve the taste of fish paste, boiled fish, canned shellfish and sauces.
Disodium succinate (molecular formula C 4 H 4 Na 2 O 4 .6H 2 O) is a colorless to white crystalline powder and is readily soluble in water. Although it does not smell, it has a unique taste that combines the taste of succinic acid and salt. It is a food additive known as a umami component of shellfish, and used as a seasoning, acidulant, pH adjuster in soy sauce, meat products, marine products, pickles, curry and the like.
フマル酸一ナトリウムおよびコハク酸ナトリウムは、それぞれ単独で有機酸と組み合わせても良いが、2種併せて有機酸と組み合わせることにより更に高い効果を得ることができる。有機酸と、フマル酸一ナトリウム又はコハク酸ナトリウムを組み合わせて使用する場合、フマル酸一ナトリウムの使用量は、有機酸に対して通常は0.25〜300質量%、好ましくは0.5〜100質量%、最も好ましくは1.0〜80質量%で用いられる。使用量が0.25質量%未満の場合は十分な効果が得られない場合があり、使用量が300質量%を超えた場合は異味として感じられる場合がある。 Monosodium fumarate and sodium succinate may be used alone or in combination with an organic acid, but a higher effect can be obtained by combining two types in combination with an organic acid. When the organic acid is used in combination with monosodium fumarate or sodium succinate, the amount of monosodium fumarate used is usually 0.25 to 300% by mass, preferably 0.5 to 100% based on the organic acid. It is used at mass%, most preferably 1.0-80 mass%. When the amount used is less than 0.25% by mass, a sufficient effect may not be obtained, and when the amount used exceeds 300% by mass, it may be felt as an odd taste.
また、コハク酸ナトリウムの使用量は、有機酸に対して通常は0.25〜300質量%、好ましくは0.5〜100質量%、最も好ましくは1.0〜80質量%で用いられる。使用量が0.25質量%未満の場合は十分な効果が得られない場合があり、使用量が300質量%を超えた場合は異味として感じられる場合がある。 The amount of sodium succinate used is usually 0.25 to 300% by mass, preferably 0.5 to 100% by mass, and most preferably 1.0 to 80% by mass with respect to the organic acid. When the amount used is less than 0.25% by mass, a sufficient effect may not be obtained, and when the amount used exceeds 300% by mass, it may be felt as an odd taste.
(3)賦形剤
本発明の酸味料組成物においては、賦形剤を用いることができる。本発明に用いられる賦形剤としては特に限定されるものではなく、例えばデキストリン、タマリンドガム、キサンタンガム、プルラン、水溶性大豆多糖類、アラビアガム、ペクチン、ゼラチン、ビール酵母壁などが例示され、水溶性大豆多糖類を用いることが好ましい。
本発明で用いられる水溶性大豆多糖類とは、大豆から豆腐を製造した際に副生するオカラや脱脂大豆を原料とし、それらを加水分解して得られる水溶性大豆多糖類であり、例えば市販品として(不二製油株式会社製の「ソヤファイブ」(商品名))入手することができる。
(3) Excipient In the acidulant composition of the present invention, an excipient can be used. The excipient used in the present invention is not particularly limited, and examples thereof include dextrin, tamarind gum, xanthan gum, pullulan, water-soluble soybean polysaccharide, gum arabic, pectin, gelatin, beer yeast wall, and the like. It is preferable to use a soy polysaccharide.
The water-soluble soybean polysaccharide used in the present invention is a water-soluble soybean polysaccharide obtained by hydrolyzing okara and defatted soybean produced as a by-product when tofu is produced from soybean, for example, commercially available Products ("Soya Five" (trade name) manufactured by Fuji Oil Co., Ltd.) can be obtained.
水溶性大豆多糖類の製造の具体例を示すと以下の通りである。
豆腐や豆乳、分離大豆蛋白質の製造時に副産物として得られオカラや、脱脂大豆粕(ミール)を原料として、これに加水を行い、抽出前のpHが3〜7となる条件下、即ち大豆蛋白質の等電点付近である弱酸性域で、好ましくは100〜130℃の温度域で抽出を行なう。抽出後、固液分離により、水溶性画分を分画した後、そのまま乾燥するか、例えば活性炭処理或いは樹脂吸着処理或いはエタノール沈澱処理して疎水性物質あるいは低分子物質を除去し、乾燥することによって、水溶性大豆多糖類を得ることができる。この水溶性大豆多糖類は、構成糖としてガラクツロン酸を含み、その他にガラクトース、アラビノース、キシロース、フコース、ラムノースを含む多糖類である。
本発明における水溶性大豆多糖類は、その分子量がどの様なものでも使用可能であるが、高分子であることが好ましく、平均分子量が数千〜数百万、具体的には5,000〜1,000,000であるのが好ましい。分子量が大き過ぎると粘度が上がり過ぎて作業性が悪くなる。
Specific examples of the production of the water-soluble soybean polysaccharide are as follows.
Okara obtained as a by-product during the production of tofu, soy milk, and separated soy protein, and defatted soybean meal (meal) as a raw material, water is added thereto, and the pH before extraction is 3 to 7, that is, soy protein The extraction is carried out in a weakly acidic range near the isoelectric point, preferably in a temperature range of 100 to 130 ° C. After extraction, the water-soluble fraction is fractionated by solid-liquid separation and then dried as it is, or, for example, activated carbon treatment, resin adsorption treatment or ethanol precipitation treatment is used to remove hydrophobic substances or low molecular weight substances, followed by drying. Thus, a water-soluble soybean polysaccharide can be obtained. This water-soluble soybean polysaccharide is a polysaccharide containing galacturonic acid as a constituent sugar and additionally containing galactose, arabinose, xylose, fucose, and rhamnose.
The water-soluble soybean polysaccharide in the present invention can be used with any molecular weight, but is preferably a polymer, and has an average molecular weight of several thousand to several million, specifically 5,000 to It is preferably 1,000,000. If the molecular weight is too large, the viscosity increases too much and the workability deteriorates.
水溶性大豆多糖類の使用量は、通常は固形分として0.1〜70質量%、好ましくは1〜20質量%で用いられる。使用量が0.1質量%未満の場合は十分な添加効果が得られず、70質量%を超えた場合は経済的では無い場合がある。 The use amount of the water-soluble soybean polysaccharide is usually 0.1 to 70% by mass, preferably 1 to 20% by mass as a solid content. When the amount used is less than 0.1% by mass, a sufficient addition effect cannot be obtained, and when it exceeds 70% by mass, it may not be economical.
(4)香料
本発明の粉末酸味料組成物には、更に香料を添加することもできる。このような香料としては、例えば、アセト酢酸エチル、アセトフェノン、アニスアルデヒド、α−アミルシンナムアルデヒド、アントラニル酸メチル、イオノン、イソオイゲノール、イソ吉草酸イソアミル、イソ吉草酸エチル、イソチオシアン酸アリル、イソチオシアン酸3−ブテニル、イソチオシアン酸4−ペンテニル、イソチオシアン酸ベンジル、イソチオシアン酸3−
メチルチオプロピル、イソチオシアネート類、インドール及びその誘導体、γ−ウンデカラクトン、エステル類、エチルバニリン、エーテル類、オイゲノール、オクタノール、オクタナール、オクタン酸エチル、ギ酸イソアミル、ギ酸ゲラニル、ギ酸シトロネリル、ケイ皮酸、ケイ皮酸エチル、ケイ皮酸メチル、ケトン類、ゲラニオール、酢酸イソアミル、酢酸エチル、
(4) Fragrance | flavor A fragrance | flavor can also be further added to the powder sour agent composition of this invention. Examples of such fragrances include ethyl acetoacetate, acetophenone, anisaldehyde, α-amylcinnamaldehyde, methyl anthranilate, ionone, isoeugenol, isoamyl isovalerate, ethyl isovalerate, allyl isothiocyanate, isothiocyanate 3 -Butenyl, 4-pentenyl isothiocyanate, benzyl isothiocyanate, isothiocyanate 3-
Methylthiopropyl, isothiocyanates, indole and its derivatives, γ-undecalactone, esters, ethyl vanillin, ethers, eugenol, octanol, octanal, ethyl octoate, isoamyl formate, geranyl formate, citronellyl formate, cinnamic acid, Ethyl cinnamate, methyl cinnamate, ketones, geraniol, isoamyl acetate, ethyl acetate,
酢酸ゲラニル、酢酸シクロヘキシル、酢酸シトロネリル、酢酸シンナミル、酢酸テルピニル、酢酸フェネチル、酢酸ブチル、酢酸ベンジル、酢酸l−メンチル、酢酸リナリル、サリチル酸メチル、シクロヘキシルプロピオン酸アリル、シトラール、シトロネラール、シトロネロール、1,8−シネオール、脂肪酸類、脂肪族高級アルコール類、脂肪族高級アルデヒド類、脂肪族高級炭化水素類、シンナミルアルコール、シンナムアルデヒド、チオエーテル類、チオール類、デカナール、デカノール、デカン酸エチル、テルピネオール、リモネン、ピネン、ミルセン、タピノーレン、テルペン系炭化水素類、γ−ノナラクトン、バニリン、パラメチルアセトフェノン、ヒドロキシシトロネラール、ヒドロキシシトロネラールジメチルアセタール、ピペロナール、 Geranyl acetate, cyclohexyl acetate, citronellyl acetate, cinnamyl acetate, terpinyl acetate, phenethyl acetate, butyl acetate, benzyl acetate, l-menthyl acetate, linalyl acetate, methyl salicylate, allyl cyclohexylpropionate, citral, citronellal, citronellol, 1,8- Cineol, fatty acids, higher aliphatic alcohols, higher aliphatic aldehydes, higher aliphatic hydrocarbons, cinnamyl alcohol, cinnamaldehyde, thioethers, thiols, decanal, decanol, ethyl decanoate, terpineol, limonene, pinene , Myrcene, tapinolen, terpene hydrocarbons, γ-nonalactone, vanillin, paramethylacetophenone, hydroxycitronellal, hydroxycitronellal dimethylacetal, Peronaru,
フェニル酢酸イソアミル、フェニル酢酸イソブチル、フェニル酢酸エチル、フェノールエーテル類、フェノール類、フルフラール及びその誘導体、プロピオン酸、プロピオン酸イソアミル、プロピオン酸エチル、プロピオン酸ベンジル、ヘキサン酸、ヘキサン酸アリル、ヘキサン酸エチル、ヘプタン酸エチル、l−ペリラアルデヒド、ベンジルアルコール、ベンズアルデヒド、芳香族アルコール類、芳香族アルデヒド類、d−ボルネオール、マルトール、N−メチルアントラニル酸メチル、メチルβ−ナフチルケトン、dl−メントール、酪酸、酪酸イソアミル、酪酸エチル、酪酸シクロヘキシル、酪酸ブチル、ラクトン類、リナロオール等の合成或いは天然由来の香料の他、オレンジ、レモン、ライム、グレープフルーツなどシトラス系精油類、 Isoamyl phenylacetate, isobutyl phenylacetate, ethyl phenylacetate, phenol ethers, phenols, furfural and derivatives thereof, propionic acid, isoamyl propionate, ethyl propionate, benzyl propionate, hexanoic acid, allyl hexanoate, ethyl hexanoate, Ethyl heptanoate, l-perilaldehyde, benzyl alcohol, benzaldehyde, aromatic alcohols, aromatic aldehydes, d-borneol, maltol, methyl N-methylanthranylate, methyl β-naphthyl ketone, dl-menthol, butyric acid, butyric acid In addition to synthetic or naturally derived fragrances such as isoamyl, ethyl butyrate, cyclohexyl butyrate, butyl butyrate, lactones, linalool, citrus spirits such as orange, lemon, lime, and grapefruit Kind,
アップル、バナナ、グレープ、メロン、ピーチ、パイナップル、ストロベリーなどフルーツ系の精油或いは回収フレーバー、ミルク、クリーム、バター、チーズ、ヨーグルトなど乳系の抽出香料、緑茶、ウーロン茶、紅茶、コーヒー、ココアなど嗜好品系の回収フレーバー、アサノミ、アサフェチダ、アジョワン、アニス、アンゼリカ、ウイキョウ、ウコン、オレガノ、オールスパイス、オレンジノピール、カショウ、カッシア、カモミール、カラシナ、カルダモン、カレーリーフ、カンゾウ、キャラウェー、クチナシ、クミン、クレソン、クローブ、ケシノミ、ケーパー、コショウ、ゴマ、コリアンダー、サッサフラス、サフラン、サボリー、サルビア、サンショウ、シナモン、シャロット、ジュニパーベリー、 Fruit-based essential oils such as apple, banana, grape, melon, peach, pineapple, strawberry, or flavors such as milk, cream, butter, cheese, yogurt, flavored milk, green tea, oolong tea, tea, coffee, cocoa Recovery flavors, Asamimi, Asafetida, Ajowan, Anise, Angelica, fennel, turmeric, oregano, allspice, orange nope, pepper, cassia, chamomile, mustard, cardamom, curry leaf, licorice, caraway, gardenia, cumin, watercress , Clove, poppy, caper, pepper, sesame, coriander, sassafras, saffron, savory, salvia, salmon, cinnamon, charlotte, juniper berry,
ショウガ、スターアニス、セイヨウワサビ、セロリー、ソーレル、タイム、タマネギ、タマリンド、タラゴン、チャイブ、ディル、トウガラシ、ナツメグ、ニガヨモギ、ニジェラ、ニンジン、ニンニク、バジル、パセリ、バニラ、パプリカ、ヒソップ、フェネグリーク、ホースラディッシュ、マジョラム、ミョウガ、ラベンダー、リンデン、レモングラス、レモンバーム、ローズ、ローズマリー、ローレル、ワサビなどから得られる香辛料抽出物、アイスランドモス、アカヤジオウ、アケビ、アサ、アサフェチダ、アジアンタム、アジョワン、アズキ、アスパラサスリネアリス、アップルミント、アーティチョーク、アニス、アボカド、アマチャ、アマチャズル、アミガサユリ、アミリス、アーモンド、アリタソウ、 Ginger, Star Anise, Horseradish, Celery, Sorrel, Thyme, Onion, Tamarind, Tarragon, Chives, Dill, Pepper, Nutmeg, Mugwort, Nigera, Carrot, Garlic, Basil, Parsley, Vanilla, Paprika, Hysop, Fenech Hose , Marjoram, ginger, lavender, linden, lemongrass, lemon balm, rose, rosemary, laurel, wasabi, etc., spice extract, Icelandic moss, red gecko, akebi, Asa, Asafetida, Asian Tam, Ajowan, Azuki, Asparagus Saline Alice, Apple Mint, Artichoke, Anise, Avocado, Achacha, Amatazuru, Amiga Sayuri, Amiris, Almond, Aritasou,
アルカンナ、アルテミシア、アルニカ、アルファルファ、アロエ、アンゴスツラ、アンゴラウィード、アンズ、アンズタケ、アンゼリカ、アンバー、アンバーグリス、アンブレット、イカ、イカリソウ、イグサ、イースト、イタドリ、イチゴ、イチジク、イチョウ、イノコヅチ、イランイラン、イワオウギ、インペラトリア、インモルテル、ウィンターグリーン、ウォータークレス、ウコギ、ウコン、ウスバサイシン、ウッドラフ、ウニ、ウメ、ウーロンチャ、エゴマ、エノキダケ、エビ、エビスグサ、エリゲロン、エルダー、エレウテロコック、エレカンペン、エレミ、エンゴサク、エンジュ、エンダイブ、欧州アザミ、オウレン、オオバコ、オカゼリ、オキアミ、オーク、オークモス、オケラ、オスマンサス、オポポナックス、オミナエシ、オモダカ、 Arcanna, Artemisia, Arnica, Alfalfa, Aloe, Angostura, Angola Weed, Apricot, Apricot, Angelica, Amber, Ambergris, Ambret, Squid, Epimedium, Rabbit, East, Plover, Strawberry, Fig, Ginkgo, Ginkgo, Iran Iran, Iwaogi, Imperatoria, Inmortel, Wintergreen, Watercress, Ukogi, Turmeric, Usbasaishin, Woodruff, Sea Urchin, Ume, Oolongcha, Egoma, Enokitake, Shrimp, Ebisugusa, Erigeron, Elder, Eletrocock, Elecanpen, Jeremi, Engosaku, Enju , Endive, European thistle, auren, plantain, casserole, krill, oak, oak moss, okera, osmanthus, opoponax, ominae , Alismataceae,
オランダセンニチ、オリガナム、オリス、オリバナム、オリーブ、オールスパイス、オレンジ、オレンジフラワー、カイ、カイニンソウ、カカオ、カキ、カサイ、カシューナッツ、カスカラ、カスカリラ、カストリウム、カタクリ、カツオブシ、カッシー、カッシャフィスチュラ、カテキュ、カニ、カーネーション、カノコソウ、カモミル、カヤプテ、カラシ、カラスウリ、カラスビシャク、ガラナ、カラムス、ガランガ、カーラント、カリッサ、カリン、カルダモン、ガルバナム、カレー、カワミドリ、カンゾウ、ガンビア、カンラン、キウィーフルーツ、キカイガラタケ、キキョウ、キク、キクラゲ、キササゲ、ギシギシ、キダチアロエ、キナ、キハダ、キバナオウギ、ギボウシ、ギムネマシルベスタ、キャットニップ、キャラウェイ、キャロップ、キュウリ、キラヤ、 Dutch sennici, origanum, oris, olibanum, olives, allspice, orange, orange flower, chi, cainous, cacao, oysters, cassai, cashew nuts, cascara, cascarilla, castrium, bonito, bonito, cassie, cashia fistula, catechu, crab , Carnation, valerian, camomil, kayapte, mustard, crow crisp, crow biscak, guarana, calamus, galanga, currant, carissa, karin, cardamom, galvanum, curry, kawamidori, licorice, gambia, kanran, kiwifruit, kikaigaraki, kikyo garlic Jellyfish, catalpa, scallop, yellow-tailed aloe, kina, yellowfin, yellow-headed eagle, hosta, gymnema sylvestre, catnip, caraway, Yaroppu, cucumber, Quillaja,
キンミズヒキ、グァバ、グァヤク、クコ、クサスギカズラ、クサボケ、クズ、クスノキ、クスノハガシワ、グーズベリー、クチナシ、クベバ、クマコケモモ、グミ、クミン、グラウンドアイビー、クララ、クラリセージ、クランベリー、クリ、クルミ、クリーム、グレインオブパラダイス、クレタディタニー、グレープフルーツ、クローバー、クローブ、クロモジ、クロレラ、クワ、クワッシャ、ケイパー、ゲットウ、ケード、ケブラコ、ゲルマンダー、ケンチュール、ケンポナシ、ゲンノショウコ、コウジ、コウダケ、コウチャ、コウホネ、コカ、コガネバナ、コクトウ、コクルイ、ココナッツ、ゴシュユ、コショウ、コスタス、コストマリー、コパイパ、コーヒー、コブシ、ゴボウ、ゴマ、コーラ、コリアンダー、コルツフート、ゴールデンロッド、コロンボ、コンサイ、 Goldfish, guava, guayak, wolfberry, peony, kuboboke, kuzu, camphor, camphor, gooseberry, gardenia, cuber, bearberry, gummy, cumin, ground ivy, clara, clarisage, cranberry, chestnut, walnut, cream, grain of paras Detany, grapefruit, clover, clove, kuromoji, chlorella, mulberry, quassha, caper, ghetto, cade, kebraco, gelmander, centur, kemponashi, genoshouko, kouji, kodake, kocha, kohone, coca, koganebana, kokuto, kokului , Coconut, goshyu, pepper, costas, costmary, copaipa, coffee, kobushi, burdock, sesame, cola, coriander, coltsfoot, goal Nroddo, Colombo, root vegetables,
コンズランゴ、コンフリー、サイプレス、魚、サクラ、サクランボ、ザクロ、サケカス、ササ、ササクサ、サーチ、サッサフラス、サフラン、サポジラ、サボテン、サラシナショウマ、サルサパリラ、サルシファイ、サルノコシカケ、サンザシ、サンシュユ、サンショウ、サンタハーブ、サンダラック、サンダルウッド、サンダルレッド、シイタケ、ジェネ、シダー、シトラス、シトロネラ、シヌス、シベット、シマルーバ、シメジ、シャクヤク、ジャスミン、ジャノヒゲ、ジャボランジ、シャロット、シュクシャ、ジュニパーベリー、ショウガ、ショウユ、ショウユカス、ジョウリュウシュ、ショウロ、シロタモギタケ、ジンセン、シンナモン、酢、スイカ、スイセン、スギ、スターアニス、スターフルーツ、スチラックス、スッポン、スッポンタケ、ズドラベッツ、 Conzu Lango, Comfrey, Cypress, Fish, Sakura, Cherry, Pomegranate, Salmon Cass, Sasa, Sasakusa, Search, Sassafras, Saffron, Sapodilla, Cactus, Salamander, Salsaparilla, Salsify, Sarno shikake, Hawthorn, Sanshuyu, Salamander, Santa Herb, Sandalac, Sandalwood, Sandal Red, Shiitake, Gene, Cedar, Citrus, Citronella, Sinus, Civet, Simarouba, Shimeji, Peonies, Jasmine, Janohige, Jaborangi, Shallot, Shukusha, Juniper Berry, Ginger, Shoyu, Shoyukas, Zhouyu Shu, Shoro, Shirotamogitake, Ginseng, Cinnamon, Vinegar, Watermelon, Daffodil, Sugi, Star anise, Star fruit, Stylax, Suppon, Su Pontake, Zudorabettsu,
スネークルート、スパイクナード、スプルース、スベリヒユ、スローベリー、セイボリー、セキショウ、セージ、ゼドアリー、セネガ、ゼラニウム、セロリー、センキュウ、センタウリア、センゲン、セントジョーンズウォルト、センナ、ソース、ダイオウ、ダイズ、タイム、タケノコ、タコ、タデ、ダバナ、タマゴ、タマゴタケ、タマネギ、タマリンド、ダミアナ、タモギタケ、タラゴン、タラノキ、タンジー、タンジェリン、タンポポ、チェリモラ、チェリーローレル、チェリーワイルド、チガヤ、チコリ、チーズ、チチタケ、チャイブ、チャービル、チャンパカ、チュベローズ、チョウセンゴミシ、チラータ、ツクシ、ツケモノ、ツタ、ツバキ、ツユクサ、ツリガネニンジン、ツルドクダミ、ディアタング、ティスル、ディタニー、ディル、デーツ、 Snake root, spikenard, spruce, purslane, slow berry, savory, buffalo, sage, zedary, senega, geranium, celery, senkyu, centauria, sengen, st jones wort, senna, sauce, diou, soybean, thyme, bamboo shoot, octopus , Tade, Davana, Egg, Egg, Onion, Tamarind, Damiana, Tamogitake, Tarragon, Taranoki, Tansy, Tangerine, Dandelion, Cherimola, Cherry Laurel, Cherry Wild, Chigaya, Chicory, Cheese, Chichitake, Chives, Chervil, Champaca, Chubeca , Datura, Cirata, Tsukushi, Tsukumono, Ivy, Camellia, Tsuyukusa, Tsuruganeninjin, Tsurugukudami, Diatang, Tissl, Ditany, De Le, dates,
テンダイウヤク、テンマ、トウガラシ、トウキ、ドウショクブツタンパクシツ、ドウショクブツユ、トウミツ、トウモロコシ、ドクダミ、トチュウ、ドッググラス、トマト、ドラゴンブラッド、ドリアン、トリュフ、トルーバルサム、トンカ、ナギナタコウジュ、ナシ、ナスターシャム、ナッツ、ナットウ、ナツメ、ナツメグ、ナデシコ、ナメコ、ナラタケ、ニアウリ、ニュウサンキンバイヨウエキ、ニンジン、シンニク、ネズミモチ、ネットル、ネムノキ、ノットグラス、バイオレット、パイナップル、ハイビスカス、麦芽、ハコベ、バジル、ハス、ハスカップ、パースカップ、パセリ、バター、バターオイル、バターミルク、バーチ、ハチミツ、パチュリー、バックビーン、ハッコウシュ、ハッコウニュウ、ハッコウミエキ、パッションフルーツ、ハツタケ、 Ladybug, Tenma, Capsicum, Toki, Dokushokutsu Protein Sat, Dokushokutsuyu, Tomitsu, Corn, Dokudami, Tochu, Doggrass, Tomato, Dragon Blood, Dorian, Truffle, Truval Sam, Tonka, Naginata Koju, Pear, Naster Siam, Nuts , Natto, jujube, nutmeg, radish, sea cucumber, larvae, niauri, santa claus, carrot, garlic, gerbils, nettle, leeks, knotgrass, violet, pineapple, hibiscus, malt, pepper, basil, lotus, lotus cup, perth Cup, parsley, butter, butter oil, buttermilk, birch, honey, patchouli, buck bean, hakushu, hakkounyu, hakkoumieki, passion Roots, Hatsutake,
バッファローベリー、ハトムギ、ハナスゲ、バナナ、バニラ、ハネーサックル、パパイヤ、バーベリー、ハマゴウ、ハマスゲ、ハマナス、ハマボウフウ、ハマメリス、バラ、パルマローザ、パンダナ、バンレイシ、ヒキオコシ、ヒシ、ピスタチオ、ヒソップ、ヒッコリー、ピーナッツ、ヒノキ、ヒバ、ピプシシワ、ヒメハギ、ヒヤシンス、ヒラタケ、ビワ、ビンロウ、フェイジョア、フェネグリーク、フェンネル、フジバカマ、フジモドキ、フスマ、フーゼルユ、プチグレイン、ブチュ、ブドウ、ブドウサケカス、フトモモ、ブナ、ブナハリタケ、ブラックキャラウェイ、ブラックベリー、プラム、ブリオニア、プリックリーアッシュ、プリムローズ、プルネラ、ブルーベリー、ブレッドフルーツ、ヘイ、ベイ、ヘーゼルナッツ、ベチバー、ベーテル、ベニバナ、ペニーロイヤル、 Buffalo berry, pearl barley, banana blossom, banana, vanilla, honeysuckle, papaya, barberry, clam, hamasuge, hamanasu, hamabofu, hamamelis, rose, palmarosa, panda , Pipsisiwa, Himehagi, Hyacinth, Oyster mushrooms, Biwaro, Binrou, Feijoa, Fenegreek, Fennel, Fujibakama, Fujimodoki, Fusuma, Fuzelyu, Petit Grain, Buchu, Grapes, Grape Salmon Cass, Futomomo, Beech, Beech Haritake, Black Caraway, Blackberry, Plum, brionia, prickly ash, primrose, prunera, blueberry, breadfruit, hay, bay, hazelnut, vetiver, Ether, safflower, Penny Royal,
ペパーミント、ヘビ、ペピーノ、ペプトン、ベルガモット、ベルガモットミント、ペルーバルサム、ベルベナ、ベロニカ、ベンゾイン、ボアドローズ、ホアハウンド、ホウ、ホウキタケ、ホウショウ、ボウフウ、ホエイ、ホオノキ、ホースラディッシュ、ボタン、ホップ、ポピー、ポプラ、ポポー、ホホバ、ホヤ、ボルドー、ボロニア、マイタケ、マグウォルト、マシュマロー、マジョラム、マスティック、マソイ、マタタビ、マチコ、マツ、マツオウジ、マッシュルーム、マツタケ、マツブサ、マツホド、マテチャ、マメ、マリーゴールド、マルバダイオウ、マルメロ、マレイン、マロー、マンゴー、マンゴスチン、ミカン、ミシマサイコ、ミソ、ミツマタ、ミツロウ、ミート、ミモザ、ミョウガ、ミルク、ミルテ、ミルフォイル、ミルラ、ミロバラン、ムギチャ、ムスク、ムラサキ、メスキート、メドウスィート、メハジキ、 Peppermint, snake, pepino, peptone, bergamot, bergamot mint, peru balsam, berbena, veronica, benzoin, boad rose, hoahound, hou, broomtake, shochu, bowfish, whey, honoki, horseradish, button, hop, poppy, poplar, popo , Jojoba, squirt, bordeaux, bologna, maitake, magwalt, marshmallow, marjoram, mastic, masoy, matatabi, machiko, pine, pine mushroom, mushroom, matsutake, matsubusa, matsuhodo, matecha, bean, marigold, quince, quince , Malein, mallow, mango, mangosteen, mandarin orange, mishima psycho, miso, mitsumata, beeswax, meat, mimosa, ginger, milk, myrte, milfoil, myrrh Mirobaran, barley tea, musk, purple, Mesquite, Meadow sweet, Mehajiki,
メープル、メリッサ、メリロット、メロン、モウセンゴケ、モニリアバイヨウエキ、モミノキ、モモ、モロヘイヤ、ヤクチ、ヤマモモ、ユーカリ、ユキノシタ、ユズ、ユッカ、ユリ、ヨウサイ、ヨロイグサ、ライオンズフート、ライチ、ライフエバーラスティングフラワー、ライム、ライラック、ラカンカ、ラカンショウ、ラズベリー、ラタニア、ラディッシュ、ラブダナム、ラベンダー、ラングウォルト、ラングモス、ランブータン、リキュール、リーク、リツェア、リナロエ、リュウガン、リョウフンソウ、リョクチャ、リンゴ、リンデン、リンドウ、ルー、ルリジサ、レセダ、レモン、レモングラス、レンギョウ、レンゲ、レンブ、ローズマリー、ロベージ、ローレル、ロンゴザ、ワサビ、ワタフジウツギ、ワームウッド、ワームシード、ワラビ、ワレモコウなどから得られる天然香料、カレー、シチュー、デミグラスソースなど調理食品からの抽出フレーバー等天然香料が例示され、適宜選択して使用される。 Maple, Melissa, Merilot, Melon, Moennego, Moniria bayou, Echinome, Momo, Morohaya, Yakuchi, Yamamuro, Eucalyptus, Yukinoshita, Yuzu, Yucca, Lily, Yosai, Yoroigusa, Lionsfoot, Lychee, Life Everlasting Flower, Lime , Lilac, Lacanca, Lacancho, Raspberry, Latania, Radish, Labdanum, Lavender, Langwald, Langmoth, Rambutan, Liqueur, Leak, Lyzea, Linaroe, Longan, Ryofunso, Ryokucha, Apple, Linden, Gentian, Lou, Borage Reseda, lemon, lemongrass, forsythia, forsythia, renbu, rosemary, lobe, laurel, longosa, wasabi, cotton bud, wormwood, worm sea , Bracken, natural flavors derived from such burnet, curry, stew, extraction flavors such as natural flavoring from the cooking food, such as demi illustrated, are appropriately selected and used.
(5)その他の成分
本発明の酸味料組成物においては、乳化剤を用いることができる。本発明に用いられる乳化剤としては特に限定されるものではなく、例えばアラビアガム、加工デンプン、ショ糖脂肪酸エステル、レシチン、ポリグリセリン脂肪酸エステル、キラヤサポニンなどが例示され、これらは単独で又は2種類以上を組み合わせて使用することができる。
また、その他上記の構成成分のほかに必要に応じて飲食品用として通常用いられている他の成分を添加することができる。付加的に用いられる任意の成分としては例えば甘味料、保存料、製造溶剤、コーティング剤などが挙げられる。
(5) Other components In the acidulant composition of the present invention, an emulsifier can be used. The emulsifier used in the present invention is not particularly limited, and examples thereof include gum arabic, modified starch, sucrose fatty acid ester, lecithin, polyglycerin fatty acid ester, kiraya saponin, and the like. These may be used alone or in combination of two or more. Can be used in combination.
In addition to the above-described constituent components, other components usually used for food and drink can be added as necessary. Examples of optional components used additionally include sweeteners, preservatives, production solvents, and coating agents.
〔II〕粉末酸味料組成物の製造方法
(1)粉末混合
本発明の粉末酸味料組成物は、最も簡便な方法として、粉末状の前記各成分をミキサーによって均一に混合することに得られる。
[II] Production Method of Powdered Acidulant Composition (1) Powder Mixing The powdered acidulant composition of the present invention can be obtained by uniformly mixing each of the powdered components with a mixer as the simplest method.
(2)乾燥粉末化
しかしながら、酸味の持続時間の向上の観点から、粉末化方法として、上記の酸味料組成物を水等の溶媒に均一に溶解又は分散させて液体原料とし、これを粉末状に乾燥させる方法が例好ましい。
(2) Dry pulverization However, from the viewpoint of improving the sourness duration, as a pulverization method, the above-mentioned acidulant composition is uniformly dissolved or dispersed in a solvent such as water to obtain a liquid raw material, which is powdered An example of a method of drying is preferable.
(3)噴霧乾燥
より好ましい粉末化方法として、酸味料組成物の溶解液を噴霧乾燥する方法が挙げられる。噴霧乾燥する条件としては特に限定されるものではなく、一般的な方法、例えば、水、賦形剤からなる混合物を加熱することにより溶解殺菌を行い、冷却後、それに有機酸と有機酸塩との混合溶液を加え、撹拌混合を行って液体原料を得る。
次いで、スプレードライヤーを用いて、送風温度120〜160℃、排風温度70〜100℃の条件にて、液体原料の噴霧乾燥を行って、本発明の粉末酸味料組成物を得ることができる。
(3) Spray drying As a more preferable powdering method, a method of spray drying a solution of the acidulant composition can be mentioned. The conditions for spray drying are not particularly limited. For example, a mixture of water and excipients is dissolved and sterilized by heating, and after cooling, an organic acid and an organic acid salt are added thereto. The mixed solution is added and mixed by stirring to obtain a liquid raw material.
Next, the powdered acidulant composition of the present invention can be obtained by spray-drying the liquid raw material using a spray dryer under the conditions of an air blowing temperature of 120 to 160 ° C. and an exhaust air temperature of 70 to 100 ° C.
(4)流動層レイヤリング造粒法
しかしながら、噴霧乾燥法は、液状食品を乾燥して粉末化する製造プロセスに用いられる非常に優れた方法ではあるが、得られる粉末が極めて微粒子であるため、流動性が劣り、吸湿してしまうことがあり、取り扱い上の問題点を有する。
そこで、本発明においては、粉末化方法を流動層レイヤリング造粒法により行うことが最も好ましい。
流動層レイヤリング造粒法は、加熱した空気によって流動化させた酸味料組成物核粒子の層の中へ酸味料組成物となる液体原料を噴霧し、流動層の温度を80〜140℃に保持することにより、目的の粉末酸味料組成物を製造する方法である。流動層の温度が80℃未満であると水分の乾燥が遅く製造時間が長くなり、また、140℃を越えると酸味成分の揮散、熱劣化が起こるため品質の優れた粉末酸味料を得ることが難しくなる傾向がある。
なお、本発明において酸味料核粒子は、酸味料組成物となる液体原料を流動層中に噴霧することにより、流動層中に直接生成させることもできる。
(4) Fluidized bed layering granulation method However, the spray drying method is a very excellent method used in the production process of drying and pulverizing liquid food, but the obtained powder is extremely fine particles, The fluidity is inferior and may absorb moisture, which has a problem in handling.
Therefore, in the present invention, it is most preferable that the powdering method is performed by a fluidized bed layering granulation method.
In the fluidized bed layering granulation method, a liquid raw material to be an acidulant composition is sprayed into a layer of acidulant composition core particles fluidized by heated air, and the temperature of the fluidized bed is set to 80 to 140 ° C. It is the method of manufacturing the target powder acidulant composition by hold | maintaining. If the temperature of the fluidized bed is less than 80 ° C, moisture drying is slow and the production time is long, and if it exceeds 140 ° C, sourness components are volatilized and heat deterioration occurs, so that a powdered acidulant with excellent quality can be obtained. It tends to be difficult.
In the present invention, the acidulant core particles can also be directly generated in the fluidized bed by spraying the liquid raw material to be the acidulant composition into the fluidized bed.
本発明で用いられる造粒装置としては、流動層レイヤリング造粒法として確立された噴霧乾燥式流動層造粒装置であれば、その構造については特に限定されるものではないが、例えば、ホソカワミクロン株式会社製「アグロマスタAGM−SD型」(商品名)が挙げられる。
この噴霧乾燥式流動層造粒装置では、従来における乾燥(噴霧乾燥又は真空乾燥)、液添(造粒用水分調整)、造粒(流動層又は押出造粒機)、球形化(転動球形化機)、仕上げ乾燥(流動乾燥機)を一つの装置、即ち1プロセスで実現できるので、効率的、かつ、経済的な造粒乾燥システムで粉末酸味料組成物が得られることとなる。
The granulator used in the present invention is not particularly limited as long as it is a spray-drying fluid bed granulator established as a fluid bed layering granulation method. For example, Hosokawa Micron “Agromaster AGM-SD type” (trade name) manufactured by KK
In this spray drying fluidized bed granulator, conventional drying (spray drying or vacuum drying), liquid addition (moisture adjustment for granulation), granulation (fluidized bed or extrusion granulator), spheronization (rolling sphere) ) And finish drying (fluid dryer) can be realized by one apparatus, that is, one process, so that a powdered acidulant composition can be obtained by an efficient and economical granulation drying system.
以下、流動層レイヤリング造粒法について、図を用いて詳細に説明する。
図2(I)における噴霧乾燥式流動層造粒装置20において、高温空気流の流入する空塔内(スプレーゾーン)21にスプレーノズル(図示せず)により供給された酸味料組成物からなる液体原料は、その上昇過程で微粒化され瞬時に乾燥されて微細粒子(数〜数十μm)22となって上部のバクフィルタ部23に捕捉される。このバクフィルタ部23ではその内部への定期的な圧縮空気の吹き込み(パルスジェット逆洗方式)によって粒子の払い落としがなされる。微細な粒子群は、その慣性力により下部のスプレーゾーン21に落下し、ここで酸味料組成物核粒子となって液体原料にレイヤリングされる。酸味料組成物核粒子はレイヤリングされた溶出固形分のみの粒子成長を伴いながら上部のバクフィルタ部23に再捕捉される。
Hereinafter, the fluidized bed layering granulation method will be described in detail with reference to the drawings.
In the spray-drying
すなわち、酸味料組成物からなる液体原料は、噴霧乾燥による微細な酸味料組成物核粒子(図1における図示符号11)の生成と共に、いったん生成された酸味料組成物核粒子のレイヤリング(層形成)に消費される。これらの現象の継続によって粒子は成長を遂げ、やがてその粒子径が高温空気流の上昇速度に対して相対的に終末速度以下に成長すると、粒子は装置下部で流動層を形成するようになる〔図2(II)〕。次いで、スプレーノズルより高圧で噴霧供給されている酸味料組成物からなる液体原料は成長した流動層粒子をレイヤリングする一方、その一部はこれらの粒子層を吹き抜けて微細な酸味料組成物核粒子として生成する〔図2(III)〕。
このように噴霧乾燥原理と流動層レイヤリング原理が複合された造粒機構に基づいて成長した粉末酸味料組成物(顆粒製品)10は、図1に示すような構造となるものである。
なお、顆粒製品の排出は、バッチ運転の場合には通気板中央部の排出口24により一括して行われる。また、連続運転では流動層が所定の顆粒ホールド量に到達した時点〔図2(III)〕から、固形分供給速度に等しい排出口よりシール付排出機(ロータリバルブ等)を介して連続・定量的に抜き出される。
That is, the liquid raw material composed of the acidulant composition is composed of fine acidulant composition core particles (indicated by
Thus, the powdered acidulant composition (granular product) 10 grown based on the granulation mechanism in which the spray drying principle and the fluidized bed layering principle are combined has a structure as shown in FIG.
In addition, in the case of batch operation, the granule product is discharged all at once through the
液体原料から連続的に直接、球形状顆粒を製造する噴霧乾燥式流動層造粒装置を用いて、流動層レイヤリング造粒法により得られる本発明の粉末酸味料組成物10は、図1に示すように、酸味料組成物の核粒子11を有し、該核粒子11は流動層レイヤリング造粒により酸味粉末粒子を有する酸味粉末粒子層12、12……が多層コーティングされた単一粒子構造となっている。
The
本発明の粉末酸味料組成物は、口中において酸味成分の溶出を遅らせ、長時間口中にあっても強い酸味を発現させる、持続性に優れたものであり、食品用に好適に用いることができ、例えば、チューインガム、チューイングキャンディー、グミ等の口中で長時間咀嚼をうけるものが挙げられる。これらの食品中に添加する場合は、添加率として通常は0.01〜20質量%、好ましくは0.1〜10質量%、更に好ましくは0.5〜5質量%の範囲で用いられる。添加率が0.01質量%未満の場合は添加効果が十分でない場合があり、添加率が20質量%を超えた場合は経済的でない場合がある。 The powdered acidulant composition of the present invention has excellent sustainability, delaying the elution of the sour ingredient in the mouth, and expressing a strong acidity even in the mouth for a long time, and can be suitably used for foods. Examples include chewing gum, chewing candy, and gummi that can be chewed in the mouth for a long time. When added to these foods, the addition rate is usually 0.01 to 20% by mass, preferably 0.1 to 10% by mass, and more preferably 0.5 to 5% by mass. When the addition rate is less than 0.01% by mass, the effect of addition may not be sufficient, and when the addition rate exceeds 20% by mass, it may not be economical.
次に、実施例及び比較例を挙げて本発明を更に具体的に説明するが、本発明は下記の実施例に限定されるものではない。 EXAMPLES Next, although an Example and a comparative example are given and this invention is demonstrated further more concretely, this invention is not limited to the following Example.
実施例及び比較例に使用した原材料の入手先は以下の通りである。
(1)基材成分
デキストリン:松谷化学工業株式会社製「H-PDX」
ゼラチン:ヴァイスハルト・インターナショナル製「GELATINE 250 BLOOM 6/20 MESH-PIG SKIN」
アラビアガム:ネキシラ株式会社製「INSTANTGUM AA」
水溶性大豆多糖類:不二製油株式会社製「ソヤファイブ−S」
プルラン:株式会社林原製「プルラン」
キサンタンガム:DSP五協フード&ケミカル株式会社製「エコーガム」
タマリンド:DSP五協フード&ケミカル株式会社製「グリエイト」
水:水道水を精製して使用した。
The sources of raw materials used in the examples and comparative examples are as follows.
(1) Base material component dextrin: “H-PDX” manufactured by Matsutani Chemical Co., Ltd.
Gelatin: “GELATINE 250 BLOOM 6/20 MESH-PIG SKIN” manufactured by Weisshard International
Gum arabic: “INSTANTGUM AA” manufactured by Nexira Co., Ltd.
Water-soluble soybean polysaccharide: “Soya Five-S” manufactured by Fuji Oil Co., Ltd.
Pullulan: Hayashibara Co., Ltd. “Pullulan”
Xanthan Gum: “Echo Gum” manufactured by DSP Gokyo Food & Chemical Co., Ltd.
Tamarind: "Greate" manufactured by DSP Gokyo Food & Chemical Co., Ltd.
Water: Tap water was purified and used.
(2)酸味料成分
クエン酸:磐田化学工業株式会社製「クエン酸(無水)」
リンゴ酸:扶桑化学工業株式会社製「リンゴ酸フソウ」
フマル酸一ナトリウム:扶桑化学工業株式会社製「フマル酸一ナトリウム」
コハク酸二ナトリウム:キリン協和フーズ株式会社製「コハク酸二ソーダKK 80M」
フマル酸:扶桑化学工業株式会社製「フマル酸」
コハク酸:キリン協和フーズ株式会社製「琥珀酸」
リン酸:和光純薬工業株式会社製「リン酸」
(2) Acidulant ingredient Citric acid: "Citric acid (anhydrous)" manufactured by Iwata Chemical Industry Co., Ltd.
Malic acid: “Fuso malate” manufactured by Fuso Chemical Co., Ltd.
Monosodium fumarate: "Sodium fumarate" manufactured by Fuso Chemical Industry Co., Ltd.
Disodium succinate: “Soda Succinate KK 80M” manufactured by Kirin Kyowa Foods Co., Ltd.
Fumaric acid: Fumaric acid manufactured by Fuso Chemical Industry Co., Ltd.
Succinic acid: “Succinic acid” manufactured by Kirin Kyowa Foods Co., Ltd.
Phosphoric acid: “Phosphoric acid” manufactured by Wako Pure Chemical Industries, Ltd.
〔実施例1〕
クエン酸99部(質量部、以下同じ)、フマル酸一ナトリウム1部を混合し、本発明の粉末酸味料組成物を調製した。
[Example 1]
99 parts of citric acid (parts by mass, the same applies hereinafter) and 1 part of monosodium fumarate were mixed to prepare a powdered acidulant composition of the present invention.
〔実施例2〕
クエン酸99部、コハク酸二ナトリウム1部を混合し、本発明の粉末酸味料組成物を調製した。
[Example 2]
99 parts of citric acid and 1 part of disodium succinate were mixed to prepare a powdered acidulant composition of the present invention.
〔実施例3〕
クエン酸98部、フマル酸一ナトリウム1部、コハク酸二ナトリウム1部を混合し、本発明の粉末酸味料組成物を調製した。
Example 3
98 parts of citric acid, 1 part of monosodium fumarate and 1 part of disodium succinate were mixed to prepare a powdered acidulant composition of the present invention.
〔比較例1〕
クエン酸99部、フマル酸1部を混合し、粉末酸味料組成物を調製した。
[Comparative Example 1]
99 parts of citric acid and 1 part of fumaric acid were mixed to prepare a powdered acidulant composition.
〔比較例2〕
クエン酸99部、コハク酸1部を混合し、粉末酸味料組成物を調製した。
[Comparative Example 2]
99 parts of citric acid and 1 part of succinic acid were mixed to prepare a powdered acidulant composition.
〔比較例3〕
クエン酸99部、リン酸1部を混合し、粉末酸味料組成物を調製した。
[Comparative Example 3]
99 parts of citric acid and 1 part of phosphoric acid were mixed to prepare a powdered acidulant composition.
〔試験例1〕
ガムベース26g、キシリトール42.5g、マルチトール16.6g、還元パラチノース16.3gを混合し、これに実施例1〜3、比較例1〜3の粉末酸味料組成物を1%加え、常法に従って高剪断型ミキサーを用いて約50℃で混和し、冷却後ローラーにより圧展成形し、1個約0.85gの粒ガムを調製した。コントロールとして、クエン酸のみを1%加えた粒ガムを調製した。
これらの粒ガムに関して、専門パネラー9名にて酸味の官能評価を行った。評価は、かみ始めから酸味の持続する時間(秒)を計測した。その結果を表1に示す。
[Test Example 1]
26 g of gum base, 42.5 g of xylitol, 16.6 g of maltitol and 16.3 g of reduced palatinose were mixed, and 1% of the powdered acidulant composition of Examples 1 to 3 and Comparative Examples 1 to 3 was added thereto, and according to a conventional method. The mixture was mixed at about 50 ° C. using a high shear mixer, and after cooling, it was press-molded with a roller to prepare about 0.85 g of granular gum. As a control, a granular gum to which only 1% of citric acid was added was prepared.
For these granulated gums, sour taste sensory evaluation was conducted by nine professional panelists. The evaluation was performed by measuring the time (seconds) that the sourness lasts from the beginning of biting. The results are shown in Table 1.
表1の結果から、本発明の酸味料組成物は、コントロールの酸味料に対してわずかの添加量で有意の持続効果を示した。また、フマル酸一ナトリウムおよびコハク酸二ナトリウムはそれぞれ単品で有機酸と組み合わせても良いが、2種合わせて組み合わせることによりさらに高い酸味持続効果が得られることが示された。 From the results in Table 1, the acidulant composition of the present invention showed a significant sustained effect with a slight addition amount relative to the control acidulant. In addition, monosodium fumarate and disodium succinate may be used alone or in combination with an organic acid, but it was shown that a higher sourness sustaining effect can be obtained by combining two types in combination.
〔比較例4〕
水(精製水)250g、賦形剤としてデキストリン80gからなる混合物を85℃まで加熱することにより溶解殺菌を行い、40℃まで冷却した。
これに水(精製水)50g、リンゴ酸20gからなる酸味料水溶液を加え、撹拌混合を行った。得られた液体原料を、スプレードライヤー(大川原化工機社製)を用いて、送風温度135℃、排風温度90℃にて噴霧乾燥を行い、篩過後、酸味料成分を20%含有する粉末酸味料製剤88gを得た。
[Comparative Example 4]
A mixture composed of 250 g of water (purified water) and 80 g of dextrin as an excipient was heated to 85 ° C. to effect sterilization and cooled to 40 ° C.
To this was added an aqueous acidulant solution consisting of 50 g of water (purified water) and 20 g of malic acid, followed by stirring and mixing. The obtained liquid raw material is spray-dried using a spray dryer (manufactured by Okawahara Chemical Co., Ltd.) at an air blowing temperature of 135 ° C. and an exhaust air temperature of 90 ° C., and after sieving, a powdered acidity containing 20% of an acidulant component 88 g of a preparation was obtained.
〔実施例4〕
リンゴ酸18部、フマル酸一ナトリウム1部を混合し、本発明の粉末酸味料組成物Aを調製した。次に水(精製水)250g、賦形剤としてデキストリン80gからなる混合物を85℃まで加熱することにより溶解殺菌を行い、40℃まで冷却した。
これに水(精製水)50g、上記粉末酸味料組成物A20gからなる酸味料水溶液を加え、撹拌混合を行った。得られた液体原料を、比較例4と同条件にて噴霧乾燥を行い、篩過後、酸味料成分を20%含有する粉末酸味料製剤90gを得た。
Example 4
18 parts of malic acid and 1 part of monosodium fumarate were mixed to prepare a powdered acidulant composition A of the present invention. Next, a mixture consisting of 250 g of water (purified water) and 80 g of dextrin as an excipient was heated to 85 ° C. for dissolution and sterilization, and then cooled to 40 ° C.
To this was added 50 g of water (purified water) and an acidulant aqueous solution consisting of 20 g of the above-mentioned powdered acidulant composition A, and the mixture was stirred and mixed. The obtained liquid raw material was spray-dried under the same conditions as in Comparative Example 4, and after sieving, 90 g of a powdered acidulant preparation containing 20% of an acidulant component was obtained.
〔実施例5〕
リンゴ酸18部、コハク酸二ナトリウム1部を混合し、本発明の粉末酸味料組成物Bを調製した。次に水(精製水)250g、賦形剤としてデキストリン80gからなる混合物を85℃まで加熱することにより溶解殺菌を行い、40℃まで冷却した。
これに水(精製水)50g、上記粉末酸味料組成物B20gからなる酸味料水溶液を加え、撹拌混合を行った。得られた液体原料を、比較例4と同条件にて噴霧乾燥を行い、篩過後、酸味料成分を20%含有する粉末酸味料製剤86gを得た。
Example 5
18 parts of malic acid and 1 part of disodium succinate were mixed to prepare a powdered acidulant composition B of the present invention. Next, a mixture consisting of 250 g of water (purified water) and 80 g of dextrin as an excipient was heated to 85 ° C. for dissolution and sterilization, and then cooled to 40 ° C.
To this, 50 g of water (purified water) and an acidulant aqueous solution composed of 20 g of the above-mentioned powdered acidulant composition B were added and stirred and mixed. The obtained liquid raw material was spray-dried under the same conditions as in Comparative Example 4, and after sieving, 86 g of a powdered acidulant preparation containing 20% of an acidulant component was obtained.
〔実施例6〕
リンゴ酸18部、フマル酸一ナトリウム1部、コハク酸二ナトリウム1部を混合し、本発明の粉末酸味料組成物Cを調製した。次に水(精製水)250g、賦形剤としてデキストリン80gからなる混合物を85℃まで加熱することにより溶解殺菌を行い、40℃まで冷却した。
これに水(精製水)50g、上記粉末酸味料組成物C20gからなる酸味料水溶液を加え、撹拌混合を行った。得られた液体原料を、比較例4と同条件にて噴霧乾燥を行い、篩過後、酸味料成分を20%含有する粉末酸味料製剤85gを得た。
Example 6
18 parts of malic acid, 1 part of monosodium fumarate and 1 part of disodium succinate were mixed to prepare a powdered acidulant composition C of the present invention. Next, a mixture consisting of 250 g of water (purified water) and 80 g of dextrin as an excipient was heated to 85 ° C. for dissolution and sterilization, and then cooled to 40 ° C.
To this, 50 g of water (purified water) and an acidulant aqueous solution composed of 20 g of the above-mentioned powdered acidulant composition C were added and mixed by stirring. The obtained liquid raw material was spray-dried under the same conditions as in Comparative Example 4, and after sieving, 85 g of a powdered acidulant preparation containing 20% of an acidulant component was obtained.
〔実施例7〕
リンゴ酸18部、フマル酸一ナトリウム10部、コハク酸二ナトリウム10部を混合し、本発明の粉末酸味料組成物Dを調製した。次に水(精製水)250g、賦形剤としてデキストリン80gからなる混合物を85℃まで加熱することにより溶解殺菌を行い、40℃まで冷却した。
これに水(精製水)100g、上記粉末酸味料組成物D20gからなる酸味料水溶液を加え、撹拌混合を行った。得られた液体原料を、比較例4と同条件にて噴霧乾燥を行い、篩過後、酸味料成分を20%含有する粉末酸味料製剤88gを得た。
Example 7
18 parts of malic acid, 10 parts of monosodium fumarate and 10 parts of disodium succinate were mixed to prepare a powdered acidulant composition D of the present invention. Next, a mixture consisting of 250 g of water (purified water) and 80 g of dextrin as an excipient was heated to 85 ° C. for dissolution and sterilization, and then cooled to 40 ° C.
To this was added 100 g of water (purified water) and an acidulant aqueous solution consisting of 20 g of the above-mentioned powdered acidulant composition D, and the mixture was stirred and mixed. The obtained liquid raw material was spray-dried under the same conditions as in Comparative Example 4, and after sieving, 88 g of a powdered acidulant preparation containing 20% of an acidulant component was obtained.
〔試験例2〕
ガムベース26g、キシリトール42.5g、マルチトール16.6g、還元パラチノース16.3gを混合し、これにクエン酸0.7%、グレープ香料(小川香料社製)1%、比較例4及び実施例4〜7の粉末酸味料製剤1%を添加し、常法に従って高剪断型ミキサーを用いて約50℃で混和し、冷却後ローラーにより圧展成形し、1個約0.85gの粒ガムを調製した。
これらの粒ガムに関して、専門パネラー9名にて香味、酸味の官能評価を行った。評価項目は、かみ始めから酸味の持続する時間(秒)、異味の有無、香味とした。フマル酸一ナトリウム、コハク酸二ナトリウムのそれぞれの、リンゴ酸に対する比率とともに、その結果を表2に示す。
[Test Example 2]
26 g of gum base, 42.5 g of xylitol, 16.6 g of maltitol and 16.3 g of reduced palatinose were mixed, and 0.7% of citric acid, 1% of grape fragrance (manufactured by Ogawa Fragrance), Comparative Example 4 and Example 4 Add 1% of powdered acidulant preparation of ~ 7, mix at about 50 ° C using a high shear mixer according to conventional methods, and after cooling, press mold with a roller to prepare about 0.85g of granulated gum. did.
For these granulated gums, sensory evaluation of flavor and sourness was performed by nine professional panelists. The evaluation items were the time (seconds) that the sourness lasted from the beginning of biting, the presence or absence of off-flavors, and the flavor. The results are shown in Table 2 together with the ratio of monosodium fumarate and disodium succinate to malic acid.
表2の結果から、本発明の粉末酸味料組成物は、異味を感じず違和感なく使用でき、且つ、唾液感や香味の広がり付与などの、優れた相乗効果を有することが示された。また、噴霧乾燥による製剤化を行った場合においても、フマル酸一ナトリウム及びコハク酸二ナトリウムはそれぞれ単品で有機酸と組み合わせても良いが、2種合わせて組み合わせることによりさらに高い酸味持続効果が得られることが示された。 From the results of Table 2, it was shown that the powdered acidulant composition of the present invention can be used without feeling unpleasant and uncomfortable, and has excellent synergistic effects such as saliva feeling and imparting flavor spread. In addition, even in the case of formulation by spray drying, monosodium fumarate and disodium succinate may each be a single product and combined with an organic acid, but a higher sourness sustaining effect can be obtained by combining two types in combination. It was shown that
〔実施例8〜13〕
水(精製水)350g、賦形剤として表3からなる混合物を85℃まで加熱することにより溶解殺菌を行い、40℃まで冷却した。これに水(精製水)50g、前記粉末酸味料組成物C20gからなる酸味料水溶液を加え、撹拌混合を行った。
得られた液体原料を、実施例3と同条件にて噴霧乾燥を行い、篩過後、酸味料成分を20%含有する粉末酸味料組成物80〜86gを得た。
[Examples 8 to 13]
350 g of water (purified water) and a mixture comprising Table 3 as an excipient were heated to 85 ° C. to effect sterilization and cooled to 40 ° C. To this, 50 g of water (purified water) and an acidulant aqueous solution consisting of 20 g of the powdered acidulant composition C were added and stirred and mixed.
The obtained liquid raw material was spray-dried under the same conditions as in Example 3, and after sieving, 80 to 86 g of a powdered acidulant composition containing 20% of an acidulant component was obtained.
〔試験例3〕
ガムベース26g、キシリトール42.5g、マルチトール16.6g、還元パラチノース16.3gを混合し、これにクエン酸0.7%、グレープ香料(小川香料社製)1%、実施例8〜13の粉末酸味料製剤1%を添加し、常法に従って高剪断型ミキサーを用いて約50℃で混和し、冷却後ローラーにより圧展成形し、1個約0.85gの粒ガムを調製した。
これらの粒ガムに関して、専門パネラー9名にて酸味の官能評価を行った。なお、評価項目は、かみ始めから酸味の持続する時間(秒)とした。その結果を実施例6の結果とともに、表3に示す。
[Test Example 3]
26 g of gum base, 42.5 g of xylitol, 16.6 g of maltitol, and 16.3 g of reduced palatinose were mixed, and 0.7% of citric acid, 1% of grape fragrance (manufactured by Ogawa Fragrance), and powders of Examples 8 to 13 1% acidulant preparation was added, mixed at about 50 ° C. using a high shear mixer according to a conventional method, and after cooling, it was subjected to pressure molding with a roller to prepare about 0.85 g of granular gum.
For these granulated gums, sour taste sensory evaluation was conducted by nine professional panelists. The evaluation item was the time (seconds) that the sourness lasted from the beginning of biting. The results are shown in Table 3 together with the results of Example 6.
表3の結果から、本発明の酸味料組成物は、賦形剤として水溶性大豆多糖類を使用することで最も優れた効果を発揮することが示された。 From the results of Table 3, it was shown that the sour agent composition of the present invention exerts the most excellent effect by using a water-soluble soybean polysaccharide as an excipient.
〔実施例14〕
前記粉末酸味料組成物C20g、粉末状の水溶性大豆多糖類10g、粉末状のアラビアガム70gを混合し、本発明の粉末酸味料組成物を調整した。
Example 14
The powdered acidulant composition C of the present invention was prepared by mixing 20 g of the powdered acidulant composition C, 10 g of powdered water-soluble soybean polysaccharide, and 70 g of powdered gum arabic.
〔比較例6〕
水(精製水)250g、水溶性大豆多糖類10g、アラビアガム70gからなる混合物を85℃まで加熱することにより溶解殺菌を行い、40℃まで冷却した。これに水(精製水)50g、リンゴ酸20gからなる水溶液を加え、撹拌混合を行った。
得られた液体原料を、スプレードライヤー(大川原化工機社製)を用いて、送風温度135℃、排風温度90℃にて噴霧乾燥を行い、篩過後、粒径が10〜50μmの酸味料粉末顆粒85gを得た。
[Comparative Example 6]
A mixture consisting of 250 g of water (purified water), 10 g of water-soluble soybean polysaccharide and 70 g of gum arabic was heated to 85 ° C. to effect sterilization and cooled to 40 ° C. An aqueous solution composed of 50 g of water (purified water) and 20 g of malic acid was added thereto, and the mixture was stirred and mixed.
The obtained liquid raw material is spray-dried at a blower temperature of 135 ° C. and an exhaust air temperature of 90 ° C. using a spray dryer (manufactured by Okawara Kako Co., Ltd.), and after passing through a sieve, an acidulant powder having a particle size of 10 to 50 μm 85 g of granules were obtained.
〔実施例15〕
水(精製水)250g、水溶性大豆多糖類10g、アラビアガム70gからなる混合物を85℃まで加熱することにより溶解殺菌を行い、40℃まで冷却した。これに水(精製水)50g、前記粉末酸味料組成物C20gからなる酸味料水溶液を加え、撹拌混合を行った。得られた液体原料を、比較例6と同条件にて噴霧乾燥を行い、篩過後、酸味料成分を20%含有する粒径が10〜50μmの粉末酸味料組成物87gを得た。
Example 15
A mixture consisting of 250 g of water (purified water), 10 g of water-soluble soybean polysaccharide and 70 g of gum arabic was heated to 85 ° C. to effect sterilization and cooled to 40 ° C. To this, 50 g of water (purified water) and an acidulant aqueous solution consisting of 20 g of the powdered acidulant composition C were added and stirred and mixed. The obtained liquid raw material was spray-dried under the same conditions as in Comparative Example 6, and after sieving, 87 g of a powdered acidulant composition having a particle size of 10 to 50 μm containing 20% acidulant components was obtained.
〔比較例7〕
水(精製水)250g、水溶性大豆多糖類10g、アラビアガム70gからなる混合物を85℃まで加熱することにより溶解殺菌を行い、40℃まで冷却した。これに水(精製水)50g、リンゴ酸20gからなる水溶液を加え、撹拌混合を行った。
得られた液体原料を、アグロマスタAGM−SD(ホソカワミクロン社製)を用いて、送風温度130℃にて流動層レイヤリング造粒を行い、篩過後、粒径が100〜800μmの酸味料粉末顆粒85gを得た。
[Comparative Example 7]
A mixture consisting of 250 g of water (purified water), 10 g of water-soluble soybean polysaccharide and 70 g of gum arabic was heated to 85 ° C. to effect sterilization and cooled to 40 ° C. An aqueous solution composed of 50 g of water (purified water) and 20 g of malic acid was added thereto, and the mixture was stirred and mixed.
The obtained liquid raw material was subjected to fluidized bed layering granulation at an air blowing temperature of 130 ° C. using Agromaster AGM-SD (manufactured by Hosokawa Micron). After sieving, 85 g of acidulant powder granules having a particle size of 100 to 800 μm Got.
〔実施例16〕
水(精製水)250g、水溶性大豆多糖類10g、アラビアガム70gからなる混合物を85℃まで加熱することにより溶解殺菌を行い、40℃まで冷却した。これに水(精製水)50g、前記粉末酸味料組成物C20gからなる酸味料水溶液を加え、撹拌混合を行った。得られた液体原料を、比較例7と同様に流動層レイヤリング造粒を行い、篩過後、粒径が100〜800μmの酸味料粉末顆粒80gを得た。
Example 16
A mixture consisting of 250 g of water (purified water), 10 g of water-soluble soybean polysaccharide and 70 g of gum arabic was heated to 85 ° C. to effect sterilization and cooled to 40 ° C. To this, 50 g of water (purified water) and an acidulant aqueous solution consisting of 20 g of the powdered acidulant composition C were added and stirred and mixed. The obtained liquid material was subjected to fluidized bed layering granulation in the same manner as in Comparative Example 7, and after sieving, 80 g of acidulant powder granules having a particle size of 100 to 800 μm were obtained.
〔試験例4〕
ガムベース26g、キシリトール42.5g、マルチトール16.6g、還元パラチノース16.3gを混合し、これにクエン酸0.7%、グレープ香料(小川香料社製)1%、実施例14〜16および比較例6、7の粉末酸味料製剤1%を添加し、常法に従って高剪断型ミキサーを用いて約50℃で混和し、冷却後ローラーにより圧展成形し、1個約0.85gの粒ガムを調製した。
これらの粒ガムに関して、専門パネラー9名にて香味、酸味の官能評価を行った。なお、評価項目は、かみ始めから酸味の持続する時間(秒)、香味の持続する時間(秒)および香味の強さ(弱い〜強い の7段階評価)とした。その結果を表4に示す。
[Test Example 4]
26 g of gum base, 42.5 g of xylitol, 16.6 g of maltitol and 16.3 g of reduced palatinose were mixed, and 0.7% of citric acid, 1% of grape fragrance (manufactured by Ogawa Fragrance), Examples 14 to 16 and comparison 1% of the powdered acidulant preparation of Examples 6 and 7 was added, mixed at about 50 ° C. using a high shear mixer according to a conventional method, and after cooling, it was press-molded with a roller and about 0.85 g of granular gum Was prepared.
For these granulated gums, sensory evaluation of flavor and sourness was performed by nine professional panelists. The evaluation items were the duration of sourness from the beginning of biting (seconds), the duration of flavoring (seconds), and the strength of the flavor (seven-level evaluation of weak to strong). The results are shown in Table 4.
表4の結果から、スプレードライ、レイヤリング造粒共に、本発明の粉末酸味料組成物を含有することによって比較例に対して有意の酸味持続効果を示すとともに、香料の香味持続効果を併せて示し、かつ香味の強さについても優れた効果を有することが判明した。(実施例15、16および比較例6、7)
また、粉末化方法をスプレードライまたはレイヤリング造粒とすることでより優れた効果を示すが、粉末化方法をレイヤリング造粒とすることで最もすぐれた効果が示された。(実施例14、15、16)
From the results of Table 4, both spray drying and layering granulation show a significant sourness sustaining effect with respect to the comparative example by containing the powdered acidulant composition of the present invention, and also the flavor sustaining effect of the perfume. It has been shown that it also has an excellent effect on the strength of the flavor. (Examples 15 and 16 and Comparative Examples 6 and 7)
Moreover, although the more excellent effect is shown by making a powdering method into spray-drying or layering granulation, the most excellent effect was shown by making a powdering method into layering granulation. (Examples 14, 15, and 16)
本発明によれば、口中で長時間咀嚼を受けても、強い香味を持続して発現させることができる粉末香味料組成物、及びその製造方法が提供される。 ADVANTAGE OF THE INVENTION According to this invention, even if it receives chewing for a long time in a mouth, the powder flavoring agent composition which can express a strong flavor continuously, and its manufacturing method are provided.
10 粉末酸味料組成物(顆粒製品)
11 酸味料組成物核粒子
12 酸味粉末粒子層
20 噴霧乾燥式流動層造粒装置
21 スプレーゾーン
22 微細粒子
23 バクフィルタ部
24 排出口
10 Powdered acidulant composition (granular product)
DESCRIPTION OF
Claims (11)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2012199302A JP6097035B2 (en) | 2012-09-11 | 2012-09-11 | Powdered acidulant composition and method for producing the same |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2012199302A JP6097035B2 (en) | 2012-09-11 | 2012-09-11 | Powdered acidulant composition and method for producing the same |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2014054191A true JP2014054191A (en) | 2014-03-27 |
JP6097035B2 JP6097035B2 (en) | 2017-03-15 |
Family
ID=50612109
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2012199302A Active JP6097035B2 (en) | 2012-09-11 | 2012-09-11 | Powdered acidulant composition and method for producing the same |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP6097035B2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2016214107A (en) * | 2015-05-15 | 2016-12-22 | フロイント産業株式会社 | Production method of powder composition containing dead cell of lactic acid bacterium and/or bifidobacterium |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20120301341A1 (en) * | 2010-01-28 | 2012-11-29 | Kabushiki Kaisha Toyota Jidoshokki | Compressor |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2001017123A (en) * | 1999-07-01 | 2001-01-23 | Fancl Corp | Food composition |
JP2001224327A (en) * | 2000-02-15 | 2001-08-21 | Ogawa & Co Ltd | Powdery acidulant and method for producing the same |
JP2004261181A (en) * | 2003-02-28 | 2004-09-24 | Internatl Flavors & Fragrances Inc | Preparation for saliva |
-
2012
- 2012-09-11 JP JP2012199302A patent/JP6097035B2/en active Active
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2001017123A (en) * | 1999-07-01 | 2001-01-23 | Fancl Corp | Food composition |
JP2001224327A (en) * | 2000-02-15 | 2001-08-21 | Ogawa & Co Ltd | Powdery acidulant and method for producing the same |
JP2004261181A (en) * | 2003-02-28 | 2004-09-24 | Internatl Flavors & Fragrances Inc | Preparation for saliva |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2016214107A (en) * | 2015-05-15 | 2016-12-22 | フロイント産業株式会社 | Production method of powder composition containing dead cell of lactic acid bacterium and/or bifidobacterium |
Also Published As
Publication number | Publication date |
---|---|
JP6097035B2 (en) | 2017-03-15 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP4777869B2 (en) | Additives for tea beverages | |
JP4843474B2 (en) | Additives for tea beverages | |
JP6224955B2 (en) | Flavor improver | |
JP2003047432A (en) | Capsaicin-containing microcapsule | |
WO2015041224A1 (en) | Flavor-improving agent for tea beverage or tea-containing food product | |
JP4883895B2 (en) | Flavoring composition | |
JP3830422B2 (en) | Method for producing vegetable extract | |
JP5060411B2 (en) | Method for producing coffee beverages that can be stored for a long time | |
JP6097035B2 (en) | Powdered acidulant composition and method for producing the same | |
JP5792941B2 (en) | Flavor improver for soymilk or foods and drinks containing soymilk | |
JP2004049186A (en) | Broth for fish boiled with miso (fermented soybean paste) and method for cooking dish of boiling with miso | |
JP4139150B2 (en) | Powder flavoring and method for producing the same | |
JP4088127B2 (en) | Method for producing perilla extract | |
JP4583057B2 (en) | Taste improving agent for soybean products, flavor composition for soybean products, soybean products containing these, and methods for improving the taste of soybean products | |
JP5913862B2 (en) | Flavor improver for miso or miso-containing foods and drinks | |
JP6224956B2 (en) | Vanilla extract quality improver and quality improvement method | |
JP2012075349A (en) | Flavor improving agent of soy milk or food and drink containing soy milk | |
JP6076036B2 (en) | Flavor improver of soy sauce or soy sauce flavoring agent | |
JP4549036B2 (en) | Sucrose fatty acid ester-containing granulated powder and method for producing the powder | |
JP3830423B2 (en) | Method for producing cabbage beverage | |
JP3830424B2 (en) | Method for producing bell pepper drink | |
JP2004357532A (en) | Edible emulsifier-containing granulated powder and method for producing the powder | |
JP2004173641A (en) | Spraying syrup composition | |
JP2012075354A (en) | Flavor improving agent of soy milk or food and drink containing soy milk | |
JP4522022B2 (en) | Heat-resistant paste flavor |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20150818 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20160622 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20160628 |
|
A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20160826 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20161021 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20170214 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20170217 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 6097035 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |