JP2021132595A - W/o emulsified flavor preparation, and method for producing w/o emulsified flavor preparation - Google Patents

Abstract

To provide a W/O emulsified flavor preparation that is easily added to food and allows a flavor to remain even when the food is heated, and a method for producing a W/O emulsified flavor preparation.SOLUTION: A W/O emulsified flavor preparation has an oil phase part that contains an emulsifier and is liquid at room temperature, and an aqueous phase part that is dispersed in particulate form in the oil phase part and contains inorganic salt, ethanol and flavor component. The aqueous phase part has an average particle size of 10 μm or less in modal diameter.SELECTED DRAWING: None

Description

The present invention relates to, for example, a method for producing a W / O type emulsified flavor preparation and a W / O type emulsified flavor preparation added to foods and drinks.

Flavors are added to give foods and drinks a specific aroma and flavor. For example, Patent Document 1 discloses a flavor for Chinese noodles, which comprises a W / O emulsion containing an aqueous solution containing trimethylamine, an edible oil and fat, and a W / O type emulsifier.

Further, Patent Document 2 discloses an emulsified composition containing an oil-soluble substance or a water-soluble substance in the emulsified particles and having an average emulsified particle size of 15 to 100 μm.

Japanese Unexamined Patent Publication No. 2019-134678 International Publication WO2015 / 147043

However, in general, W / O type emulsions have a problem that they are difficult to add to foods because they are solid at room temperature. In addition, general fragrances or fragrance preparations have a problem that they have low heat resistance and the fragrance does not easily remain when heated.

In view of the above-mentioned prior art, the present invention provides a method for producing a W / O type emulsified flavor preparation and a W / O type emulsified flavor preparation, which are easy to add to a food and easily retain a scent even when the food is heated. The purpose is to provide.

In order to achieve the above object, the W / O type emulsified fragrance preparation of the present invention comprises an oil phase portion containing an oil and an emulsifier and is liquid at room temperature, and is dispersed in the oil phase portion in the form of particles. Moreover, it contains an aqueous phase portion containing water, an inorganic salt, ethanol and a fragrance component, and the average particle size of the aqueous phase portion is 10 μm or less in terms of mode diameter. Here, the room temperature means a normal temperature without heating or cooling in the present specification, for example, a temperature range of 15 to 25 ° C.

Since the W / O type emulsified flavor preparation of the present invention is liquid at room temperature, it can be easily added to foods. Further, by containing an inorganic salt in the aqueous phase portion, it is possible to stabilize the emulsified state. Further, by including ethanol in the aqueous phase portion, a wide variety of flavors can be contained in the aqueous phase portion, and it is possible to impart a wide variety of aromas to foods. In particular, the W / O type emulsified flavor preparation of the present invention has so-called sustained release property in which the flavor of the flavor can be felt from the top flavor to the last flavor, so that it is possible to provide a new flavor to the added food. ..

In the W / O type emulsified fragrance preparation of the present invention, the fragrance component preferably contains an oil-soluble fragrance component.

Since the aqueous phase portion contains ethanol, it is possible to increase the solubility of the oil-soluble fragrance component in the aqueous phase portion.

In the W / O type emulsified fragrance preparation of the present invention, the concentration of the ethanol in the aqueous phase portion is preferably 1 to 65% by mass.

Further, in the W / O type emulsified fragrance preparation of the present invention, the viscosity at 20 ° C. is preferably 50 to 1000 CP.

Further, in the W / O type emulsified fragrance preparation of the present invention, the emulsifier is preferably a polyglycerin condensed ricinoleic acid ester.

Further, in the W / O type emulsified fragrance preparation of the present invention, the concentration of the inorganic salt in the aqueous phase portion is preferably 0.5 to 5.0% by mass.

Further, in the W / O type emulsified fragrance preparation of the present invention, the ratio of the oil phase portion to the aqueous phase portion is preferably 99: 1 to 50:50.

The method for producing the W / O type emulsified fragrance preparation of the present invention includes an oil phase preparation step of preparing an oil phase portion by dissolving an emulsifier in a fat and oil that is liquid at room temperature, and an inorganic salt, ethanol and a fragrance component in water. The aqueous phase portion obtained in the aqueous phase portion preparation step is added and mixed with the aqueous phase portion preparing step of dissolving to prepare the aqueous phase portion and the oil phase portion obtained in the oil phase portion preparing step. It is characterized by including an emulsification step of emulsifying so that the average particle size of the aqueous phase portion is 10 μm or less in the mode diameter.

According to the method for producing a W / O type emulsified fragrance preparation of the present invention, it is possible to produce a W / O type emulsified fragrance preparation that is liquid at room temperature.

According to the present invention, since the W / O type emulsified flavor preparation is liquid at room temperature, it can be easily added to foods. Further, since the W / O type emulsified flavor preparation contains ethanol in the aqueous phase portion, a wide variety of flavors can be contained in the aqueous phase portion, and it is possible to impart a wide variety of aromas to foods. Further, the W / O type emulsified fragrance preparation contains an inorganic salt in the aqueous phase portion, so that the emulsified state can be stabilized.

The W / O type emulsified fragrance preparation of the present invention contains an oil phase portion containing oils and fats and an emulsifier and is liquid at room temperature, and an aqueous phase portion containing water, an inorganic salt, ethanol and a fragrance component. Here, the room temperature means a normal temperature without heating or cooling in the present specification, for example, a temperature range of 15 to 25 ° C.

In the W / O type emulsified fragrance preparation of the present invention, the ratio of the oil phase portion to the aqueous phase portion is preferably 99: 1 to 50:50, preferably 90: 10 to 50:50, and more preferably 90: 10 to 50:50. It is preferable to set it from 70:30 to 60:40. As the ratio of the aqueous phase portion increases, the O / W type tends to be formed, and the oil phase portion and the aqueous phase portion tend to be separated. Further, as the ratio of the oil phase portion increases, the viscosity tends to increase although it is a W / O type. Further, as the ratio of the oil phase portion increases, it becomes difficult to add the fragrance component to the aqueous phase portion.

The W / O type emulsified fragrance preparation of the present invention preferably has a viscosity at 20 ° C. of 50 to 1000 CP. More preferably, it is 50 to 500 CP, and even more preferably 50 to 300 CP. The viscosity can be measured using a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.).

As the emulsifier of the oil phase portion used in the present invention, for example, a polyglycerin condensed ricinoleic acid ester-based emulsifier can be used.

Examples of the polyglycerin condensed ricinoleic acid ester-based emulsifier include "SY glycer CRS-75", "SY glycer CR-200", and "SY glycer CR-500" (trade names, all manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.). ), "NIKKOL Hexaglyn PR-15F" (trade name, manufactured by Nikko Chemicals Co., Ltd.) can be used.

The emulsifier may contain, preferably 0.5 to 30% by mass, more preferably 5 to 20% by mass, still more preferably 10 to 15% by mass, based on the aqueous phase portion in the emulsion. If the amount of the emulsifier added is less than 0.5% by mass with respect to the aqueous phase portion, emulsification stability is unlikely to be exhibited. Further, when the amount of the emulsifier added is more than 30% by mass with respect to the aqueous phase portion, the viscosity of the emulsion tends to increase and handling tends to be difficult.

The oil and fat used in the oil phase portion used in the present invention can be any edible oil and fat that is liquid at room temperature. Examples of such edible oils and fats include rice oil, rapeseed oil, soybean oil, olive oil, sesame oil, cottonseed oil, saflower oil, corn oil, egoma oil, grape oil, peanut oil, flaxseed oil, coconut oil, palm oil, and medium. Examples thereof include chain fatty acid oil (MCT: Medium Chain Triglyceride), peanut oil, almond oil, sunflower oil and the like. When a single type of edible oil or fat is used as the oil or fat in the oil phase portion, it is preferable to use one that is liquid at room temperature.

It is also possible to use two or more kinds of edible oils and fats in combination. When two or more kinds of edible oils and fats are used in combination, those which are liquid at room temperature and those which are solid at room temperature can be mixed and used. For example, the above-mentioned edible oil that is liquid at room temperature can be used as a mixture of palm oil, coconut oil, butter oil, beef tallow, lard, etc. that are solid at room temperature.

The fats and oils may be contained in, for example, preferably 50 to 99% by mass, more preferably 50 to 80% by mass, and even more preferably 55 to 65% by mass in the emulsion.

In addition to the above emulsifiers and fats and oils, the oil phase portion used in the present invention may contain, for example, an oil-soluble fragrance component, a plant essential oil, and an antioxidant. In other words, the fragrance component may be contained not only in the aqueous phase portion but also in the aqueous phase portion and the oil phase portion.

Oil-soluble fragrance components include, for example, citrus fruits such as orange and lemon, herbs and spices such as coriander and peppermint, plant essential oils such as flowers such as jasmine and rose, esters and fatty acids, aliphatic higher alcohols, etc. Examples thereof include synthetic fragrance compounds such as terpene hydrocarbons, aromatic alcohols and phenols, naturally isolated fragrance compounds isolated from natural products, and oil-based blended fragrance compositions combining these.

As the antioxidant, an oil-soluble and antioxidant-active agent can be used. Examples of such an antioxidant include "RIKEN E Oil 600 (Mixed Tocopherol)" (trade name, RIKEN Vitamin). (Made by Co., Ltd.).

The inorganic salt of the aqueous phase portion used in the present invention preferably has high solubility in water, specifically, has a mass of 10 g or more dissolved in 100 g of water at a water temperature of 20 ° C. Examples of the inorganic salt having such solubility include sodium chloride (sodium chloride), potassium chloride, trisodium phosphate and the like.

For example, the inorganic salt is preferably added in an aqueous phase portion in an amount of 0.5 to 5.0% by mass, preferably 1 to 3% by mass, and more preferably 1.2 to 2.5% by mass. It should be done.

The fragrance component contained in the aqueous phase portion may be either a water-soluble fragrance component or an oil-soluble (hereinafter, also referred to as hydrophobic) fragrance component. Further, the flavor component may be an artificially produced one or an extract extracted from a food.

Water-soluble fragrance ingredients include, for example, citrus fruits such as oranges and lemons, herbs and spices such as coriander and peppermint, vegetable essential oils such as flowers such as jasmine and rose, black tea, teas such as green tea, apples, bananas, etc. Plant extracts containing ingredients such as fruits such as peaches, vegetables such as pumpkins, celery and tomatoes, grains such as corn, beans such as coffee and soybeans, and alcoholic beverages such as wine, whiskey and Japanese sake, and concentrated concentrates. And so on. Examples of the oil-soluble fragrance component include those mentioned above.

As the fragrance component, for example, when a hydrophobic (oil-soluble) fragrance component is used, the fragrance component may be dissolved in ethanol before use. In this case, ethanol is preferably 1 to 65% by mass, preferably 10 to 50% by mass, and more preferably 20 to 40% by mass in the aqueous phase portion.

When the ethanol concentration in the aqueous phase portion is low, the fragrance component tends to dissolve in the oil phase portion, and the oil phase portion and the aqueous phase portion tend to be unbalanced and difficult to emulsify.

Further, a water-soluble emulsifier can be added to the aqueous phase portion. Examples of the water-soluble emulsifier include "sugar ester LWA-1570" (trade name, Mitsubishi Chemical Foods Co., Ltd.). The water in the aqueous phase portion may be any drinkable water including ion-exchanged water, distilled water, tap water, ultraviolet sterilized water, mineral water and the like.

The average particle size of the aqueous phase portion is preferably 10 μm or less in mode diameter, preferably 5 μm or less, and more preferably 2 μm or less. The average particle size in the present invention means a value obtained by the mode diameter measured by using a laser diffraction type particle size distribution measuring device. As the laser diffraction type particle size distribution measuring device, for example, "LA-950V2" (trade name, manufactured by HORIBA, Ltd.) can be used. When the average particle size of the aqueous phase portion is larger than 10 μm, the aqueous phase portion tends to be easily separated.

The W / O type emulsified fragrance preparation of the present invention described above can be produced as follows.

That is, an oil phase portion preparation step is performed in which an emulsifier is dissolved in an oil or fat that is liquid at room temperature to prepare an oil phase portion. When dissolving the emulsifier in the fat and oil, it is preferable to heat the fat and oil (for example, about 40 ° C.). The stirrer used to dissolve the emulsifier in fats and oils is not particularly limited, and a known stirrer can be used.

Next, an aqueous phase portion preparation step of dissolving an inorganic salt and a fragrance component in water to prepare an aqueous phase portion is performed. The stirrer used to dissolve the inorganic salt and the fragrance component in water is not particularly limited, and a known stirrer can be used.

Either the oil phase portion preparation step and the aqueous phase portion preparation step may be performed first, or the oil phase portion preparation step and the aqueous phase portion preparation step may be performed at the same time.

The aqueous phase portion obtained in the aqueous phase preparation step is added and mixed with the oil phase portion obtained in the oil phase preparation step and emulsified to make the average particle size of the aqueous phase portion 10 μm or less in the mode diameter. The process is carried out.

The mixer used in the emulsification step is not particularly limited, but for example, a homomixer can be used. At this time, it is preferable to keep the temperature of the mixture of the oil phase portion and the aqueous phase portion in the temperature range of 30 to 50 ° C. and stir for 1 to 60 minutes.

By stirring in this emulsification step, the mode diameter of the aqueous phase portion can be adjusted. For example, when "TK MARKII" (trade name, manufactured by Primix Corporation) is used as a homomixer, the average particle size is set to the mode diameter by setting the stirring condition to 1,000 to 12,000 rpm. It can be 10 μm or less.

As described above, according to the W / O type emulsified flavor preparation of the present invention, since the W / O type emulsified flavor preparation is liquid at room temperature, it can be easily added to foods. Further, since the aqueous phase portion in which water, the fragrance component, ethanol and the inorganic salt are dissolved forms a W / O type in which emulsified particles are dispersed in the oil phase portion, the W / O type emulsified fragrance preparation is emulsified. It is possible to stabilize the state and to stabilize the fragrance component against heat. Further, since the W / O type emulsified fragrance preparation contains ethanol in the aqueous phase portion, a wide variety of fragrances can be contained in the aqueous phase portion, so that a wide variety of fragrance preparations can be produced.

That is, in the W / O type emulsified flavor preparation of the present invention, when it is added to a food raw material and heat-treated, the flavor component dissolved in the aqueous phase portion existing as emulsified particles in the oil phase portion volatilizes. It becomes difficult and the fragrance component can be well retained.

Further, when a food containing the W / O type emulsified flavor preparation of the present invention is eaten, the flavor of the flavor is gradually felt from the top flavor to the last flavor, which is a so-called sustained release property. It is possible to give a unique flavor.

The W / O type emulsified fragrance preparation of the present invention is, for example, a raw material for confectioneries such as cookies, creams, chocolates, biscuits, pies, wafers and rice crackers, desserts such as puddings, jellies and yogurts, ice creams and bread. Can be preferably added.

[Test Example 1] (Inorganic salt addition test)
The W / O type emulsified fragrance preparations of Examples 1 to 4 and Comparative Example 1 were prepared with the formulations shown in Table 1, and their emulsified states were evaluated. In addition, the average particle size (hereinafter, also referred to as emulsified particle size) of the water-soluble part of the W / O type emulsified fragrance preparations of Examples 1 to 4 and Comparative Example 1 was measured.

As an emulsifier, SY glycer CRS-75 (trade name, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.), which is a polyglycerin condensed ricinoleic acid ester-based emulsifier, was used. Riken E Oil 600 (trade name, manufactured by RIKEN Vitamin Co., Ltd.) was used as an antioxidant. As the fragrance component, butter flavor, which is an oil-soluble fragrance component, was used. As the butter flavor, a blended fragrance (manufactured by Musashino Fragrance Chemical Research Institute Co., Ltd.) was used.

The emulsified particle size was measured by a laser diffraction / scattering method using "LA-950V2" (trade name, manufactured by HORIBA, Ltd.).

The determination of the W / O type emulsified fragrance preparations of Examples 1 to 4 and Comparative Example 1 was performed based on the following criteria.

(criterion)
〇: Uniformly mixed and emulsified particles are uniform Δ: Most are uniform, but there is a small amount of separation and the emulsified particles are uneven ×: The separated layer is large and the emulsified state is not formed. , This criterion also applies mutatis mutandis to the determination shown in the following table.

In Comparative Example 1 to which no salt was added, the separation layer was large and was not in an emulsified state, and a W / O type emulsified preparation could not be obtained.

[Test Example 2] (Alcohol addition concentration test)
The W / O type emulsified fragrance preparations of Examples 5 to 8 were prepared by changing the amount of alcohol added according to the formulation shown in Table 2, and Comparative Example 2 in which alcohol was not added was prepared. The emulsified state of the W / O type emulsified fragrance preparations of Examples 5 to 8 was evaluated, and the size of each emulsified particle size was measured. The results are shown in Table 2. Since the evaluation of the emulsified state and the measurement conditions of the emulsified particle size are the same as those of Test Example 1, the description thereof will be omitted.

As shown in Table 2, a W / O type emulsified fragrance preparation was obtained when the concentration of alcohol in the aqueous phase portion was 13.9 to 60.1% by mass. Among the W / O type emulsified fragrance preparations of Examples 5 to 8, in particular, Example 6 in which the alcohol concentration in the aqueous phase portion is 41.6% by mass, and the alcohol concentration in the aqueous phase portion is 50.8% by mass. A good emulsified state was obtained for the W / O type emulsified fragrance preparation of Example 7. On the other hand, in Comparative Example 2 to which alcohol was not added, the separation layer was large and a good emulsified state could not be obtained.

The above results may vary depending on the type of fragrance component and the blending amount of other raw materials.

[Test Example 3] (Ratio test of oil phase part and water phase part)
The oil phase part was prepared with the formulation shown in Table 3, and the aqueous phase portion was prepared with the formulation shown in Table 4. The W / O type emulsified fragrance preparations of Examples 9 to 13 were prepared by changing the ratio of the oil phase part and the aqueous phase part shown in Table 5. The emulsified state of the W / O type emulsified fragrance preparations of Examples 9 to 13 was evaluated and the size of each emulsified particle was measured. Since the evaluation of the emulsified state and the measurement conditions of the emulsified particle size are the same as those of Test Example 1, the description thereof will be omitted. The results are shown in Table 5.

As shown in Table 5, good results were obtained from Example 8 in which the ratio of the oil phase portion to the aqueous phase portion was 99: 1 to Example 12 in which the ratio was 50:50.

[Test Example 4] (Sensory evaluation test of butter cookie)
(Preparation of butter type W / O type emulsified fragrance preparation)
The W / O type emulsified fragrance preparation of Example 14 and the fragrance preparation of Comparative Example 3 were prepared with the formulations shown in Tables 6 and 7. The emulsified particle size of the W / O type emulsified fragrance preparation of Example 14 was measured. Since the measurement conditions for the emulsified particle size are the same as those in Test Example 1, the description thereof will be omitted. The results are shown in Tables 6 and 7.

(Creating cookies)
The butter cookies of Example 15 and Comparative Example 5 were prepared using the W / O type emulsified flavor preparation of Example 14 and the flavor preparation of Comparative Example 3 with the formulations shown in Table 8. The butter cookie of Comparative Example 4 is a butter cookie prepared without adding a fragrance preparation.

(sensory evaluation)
Ten panelists ate the butter cookies of Comparative Examples 4, 5 and 15 and performed a sensory evaluation. The criteria for sensory evaluation were as follows. The results are shown in Table 9.

(criterion)
⊚: Butter flavor was felt much better than Comparative Example 4 〇: Butter flavor was felt better than Comparative Example 4 Δ: Butter flavor was felt but insufficient than Comparative Example 4. Yes ×: No butter flavor equivalent to or better than that of Comparative Example 4

As shown in Table 9, in Comparative Example 4 of the additive-free type butter cookie, good results were not obtained in all of the top aroma, taste, and total. The oil type butter cookie Comparative Example 5 was good in terms of top aroma. In this respect, for this reason, the oil type butter cookie Comparative Example 5 had a better total result than the additive-free type butter cookie Comparative Example 4. However, in Comparative Example 5 of the oil type butter cookie, the taste was synthetic and good results could not be obtained.

It was found that the emulsion type butter cookie Example 15 not only had an excellent top aroma, but also had excellent taste and total results. In particular, the emulsion type butter cookie Example 15 had a better fragrance than the additive-free type butter cookie Comparative Example 4 and the oil type butter cookie Comparative Example 5, and the feeling of the butter scent was natural. Furthermore, it was found that the emulsion type butter cookie Example 15 felt butter more than Comparative Examples 4 and 5 in the last aroma. That is, it was found that the emulsion type butter cookie Example 15 has a so-called sustained release property in which the scent of butter can be felt from the top scent to the last scent.

Claims (8)

An oil phase part that contains oils and fats and emulsifiers and is liquid at room temperature,
The oil phase agent contains an aqueous phase portion which is dispersed in the form of particles and contains water, an inorganic salt, ethanol, and a fragrance component.
A W / O type emulsified fragrance preparation characterized in that the average particle size of the aqueous phase portion is 10 μm or less in the mode diameter. The W / O type emulsified fragrance preparation according to claim 1, wherein the fragrance component contains an oil-soluble fragrance component. The W / O type emulsified fragrance preparation according to claim 2, wherein the concentration of the ethanol in the aqueous phase portion is 1 to 65% by mass. The W / O type emulsified fragrance preparation according to any one of claims 1 to 3, wherein the viscosity at 20 ° C. is 50 to 1,000 CP. The W / O type emulsified fragrance preparation according to any one of claims 1 to 4, wherein the emulsifier is a polyglycerin condensed ricinoleic acid ester. The W / O type emulsified fragrance preparation according to any one of claims 1 to 5, wherein the concentration of the inorganic salt in the aqueous phase portion is 0.5 to 5% by mass. The W / O type emulsified fragrance preparation according to any one of claims 1 to 6, wherein the ratio of the oil phase portion to the aqueous phase portion is 99: 1 to 50:50. An oil phase part preparation process in which an emulsifier is dissolved in an oil or fat that is liquid at room temperature to prepare an oil phase part,
An aqueous phase part preparation step of dissolving an inorganic salt, ethanol and a fragrance component in water to prepare an aqueous phase part, and
The aqueous phase portion obtained in the aqueous phase portion preparation step is added to and mixed with the oil phase portion obtained in the oil phase portion preparation step and emulsified, and the average particle size of the aqueous phase portion is set to the mode diameter. A method for producing a W / O type emulsified fragrance preparation, which comprises an emulsification step of 10 μm or less.