JP2811242B2 - Manufacturing method of new coating powder fragrance - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel coating which can be used as a flavor imparting agent for various foods and drinks, especially baked confectionery, chewing gum, livestock paste products and retort foods which require heat treatment during food processing. The present invention relates to a method for producing powdered fragrance.

[0002]

2. Description of the Related Art At present, so-called coating powder fragrances which are generally commercially available include, for example, natural fragrances, synthetic fragrances, spice oils, spice oleoresin or a composition thereof, and a protein solution such as gelatin. It is emulsified with a processed starch solution such as dextrin or natural gum such as gum arabic and spray dried. However, these have notably recognized the disadvantages of causing moisture absorption, volatilization of perfume components, component changes, and discoloration.

[0003] Therefore, proposals have been made to improve these disadvantages. For example, according to the description of Japanese Patent Publication No. 45-12600, in a first step, an oily flavor is emulsified with a natural gum solution or a processed starch solution, and this is spray-dried to obtain a powdered flavor. There is disclosed a method of producing a double-coated powdered fragrance by mixing the powdered fragrance with a hardened animal or vegetable oil or synthetic oil and then spray-pulverizing it. Further, for example, a flavor oil is emulsified with an aqueous solution of a protein or a polysaccharide such as a gelatin or a gum arabic, and this is cured with an animal and vegetable hardened oil, a wax,
A method of producing a double-coated powdered fragrance by spraying a composite emulsion formed by the action of a resin has been proposed (JP-A-49-92242).

[0004]

However, the above-mentioned conventionally proposed double-coated powdered fragrances are not always satisfactory, although they are improved in terms of moisture absorption, volatilization of fragrance components, component changes, and the like. A proposal for an improved powdered flavor is desired.

The present inventors have conducted research to solve the above-mentioned problems, and as a result, have already proposed a method for producing a coating powder fragrance comprising the following three steps (Japanese Patent Application No. Hei 2-275671).
issue). That is, A. The fragrance is emulsified in the presence of an aqueous solution of a water-soluble wall material and a compound capable of forming a gel with a polyvalent metal cation, and this is spray-dried to obtain a powdered fragrance (A).
B. producing; Next, the above-mentioned powdered fragrance (A) is dispersed in an aqueous polyvalent metal salt solution to form a gel film, and the water-soluble wall material is dissolved therein, and then spray-dried to form the powdered fragrance (B). C. producing; After mixing the powdered fragrance (B) with the melted hardened animal and vegetable oil and then powdering it to produce a coated powdered fragrance having a coating formed thereon, a three-step process of forming an extremely strong coating and having a fragrance component is achieved. It has been disclosed that a coated powdered fragrance having excellent heat resistance, retention properties and an effect of delaying release of a fragrance component can be provided.

[0006] However, although the coating powder fragrance according to the above-mentioned proposal has extremely excellent properties, it is necessary to perform spray drying twice in the steps A and B as described above, so that the production cost is further improved. There was room. The present inventors have conducted an improvement study on this point.

As a result, the fragrance substance is emulsified in the presence of a water-soluble wall material and a compound having a gel forming ability with a polyvalent metal cation to prepare an emulsion (A), and the emulsion (A) is prepared.
Is dispersed in an aqueous solution of a polyvalent metal cation to harden the emulsified particles, and then the polyvalent metal cation and a water-soluble wall material having no gel-forming ability are dissolved in the dispersion, followed by spray drying. Although the powdery fragrance (B) having an insoluble coating was produced and coated with a solid hardened animal and vegetable oil at room temperature, the number of spray drying steps was reduced to one. The present inventors have found that a powdered fragrance having excellent heat resistance, retention properties and a fragrance release delay effect comparable to those of the coated powdered fragrance obtained by JP-A-2-275671 can be obtained and completed the present invention.

Accordingly, an object of the present invention is to provide an agent for imparting heat and heat to foods, such as baked confectionery, chewing gum, livestock kneaded products, and retort foods, which is heat-stable, and which is heat-resistant. Another object of the present invention is to provide a method for producing a coated powdered fragrance which can impart sustained release and sustainability of aroma and fragrance.

[0009]

The present invention provides the following A, B
And C manufacturing process. That is, A: emulsifying a fragrance in the presence of an aqueous solution of a water-soluble wall material and a compound having a gel forming ability with a polyvalent metal cation to form an emulsion (A)
B: the above emulsion (A) is dropped into an aqueous solution of a polyvalent metal salt with vigorous stirring to disperse the emulsion and form a gel film on the surface of the emulsified particles, and at the same time, aggregate particles having a diameter of about 50 to about 300 microns. And then disperse polyvalent metal ions and a water-soluble wall material having no gel-forming ability in this dispersion, and spray-dry to form a powdered fragrance (B) having a film formed thereon.
And C: a step of mixing the powdered fragrance (B) with a hardened animal and vegetable oil and then pulverizing the powdered fragrance (B) to produce a coated powdered fragrance (C) having a film formed thereon.

First, the water-soluble wall material used for producing the emulsion (A) in the first step A is particularly limited as long as it is soluble in water and edible. For example, these include gelatin, gelatin degradation products, dextrin, soluble starch, maltodextrin, agar, lactose, sugar, sodium carboxymethylcellulose, albumin and the like. These water-soluble wall materials may be used in various combinations. When a water-soluble wall material such as casein or gum arabic is used, it is preferable to previously replace polyvalent metal ions such as calcium and magnesium with, for example, sodium ions and potassium ions.

Preferred examples of the compound having a gel forming ability with a polyvalent metal cation include low methoxyl pectin, sodium alginate, gellan gum, and carrageenan.

The fragrance used in the present invention includes known citrus essential oils such as orange oil, lemon oil, grapefruit oil, lime oil, tangerine oil, mandarin oil and bergamot oil; and peppermint. Essential oils such as oil, spearmint oil and cinnamon oil;
Lespice, aniseed, basil, laurel, cardamom, celery, clove, cumin, dill, garlic, ginger, mace, mustard, onion, paprika, parsley, rosmari Known spice essential oils or oleoresins; furthermore, limonene, linalool, nerol, citronellol, geraniol,
Citral, l-menthol, eugenol, cinamic aldehyde, anethole, perilaldehyde, vanillin, γ-undecalactone, allyl caproate, l-
Known synthetic fragrances such as carvone and maltole; flavoring oils (reaction flavors); and compounded fragrances obtained by mixing these citrus essential oils, spice essential oils, and synthetic fragrances at an arbitrary ratio.

Next, in producing the emulsion (A) in the step A, first, the water-soluble wall material is dissolved in water to prepare an aqueous solution. The concentration of this aqueous solution varies depending on the properties of the respective wall material used, but in consideration of emulsion stability and efficiency of spray drying, for example, about 1 to 15% by weight for proteins such as gelatin, dextrin, phosphorus, and the like. About 5-7 for modified starches such as acid starch
A concentration in the range of about 0% by weight is preferred. When these are used in combination, the concentration may be appropriately selected within the same viscosity range as the above-mentioned concentration solution. The compound having a polyvalent metal cation and a gel-forming ability may be directly mixed with and dissolved in an aqueous solution of the above-mentioned wall material, or may be prepared in advance as an aqueous solution in the range of, for example, about 0.1 to about 10% by weight. It may be mixed with an aqueous solution of the material. Most preferably, a method in which a mixture of a polyvalent metal cation and a compound having a gel-forming ability in powder form with a water-soluble wall material in advance is added to water and dissolved. At this time, the compounding ratio of the polyvalent metal cation and the compound having a gel-forming ability to the water-soluble wall material is, for example, about 5 to about 30% by weight.

Next, the perfume substance is emulsified in the aqueous solution of the water-soluble wall material thus obtained and the mixed solution of the polyvalent metal cation and the compound capable of forming a gel. The emulsification treatment is carried out, for example, by using a high-pressure homogenizer, a colloid mill, a homomixer.
And the like. The diameter of the emulsified particles is about 0.5 to
About 5 microns is preferred. In order to further stabilize the emulsification, a surfactant such as lecithin, sucrose fatty acid ester, polyglycerin fatty acid ester, or quillajasaponin may be added, for example, in an amount of about 0.1 to about 5 to the mixed aqueous solution. You may add about weight%. The amount of the flavor is usually about 1 to 50% by weight based on the mixed aqueous solution.
To some extent.

The emulsion (A) thus obtained is dropped and dispersed in an aqueous solution of a polyvalent metal salt under a strong stirring condition to form a gel film on the surface of the emulsified particles and to form aggregated particles. As the stirring conditions, it is desirable that the two liquids are instantaneously dispersed upon contact with each other. Examples of the apparatus satisfying such conditions include a propeller mixer having a high-speed rotating blade, a turbine mixer, and a TK-homomixer. Can be In particular, a TK-homomixer can be preferably exemplified. Examples of stirring conditions include, for example, processing conditions of about 2000 to about 8000 revolutions / minute for about 10 minutes to about 30 minutes. The temperatures of the emulsion (A) and the aqueous solution of the polyvalent metal salt can be selected relatively widely. Generally, the temperature is preferably in the range of about 20C to about 60C. As a result, the surface coating of the emulsified particles in the emulsion becomes insoluble in water, and at the same time, the emulsified particles adhere to and cohere with each other, further strengthening the coating. The size of the aggregated particles shows a certain distribution, but in the present invention, particles having a particle size in the range of about 50 to about 300 microns can be obtained under the above conditions. If the diameter of the agglomerated particles exceeds about 300 μm, the subsequent drying operation is hindered, which is not preferable. If the diameter is about 50 μm or less, the heat resistance, retention and release delay of the fragrance of the present invention are sufficiently satisfied. Is not preferred because

The thus-obtained dispersion of the particles having the gel film formed thereon may be heated to promote the reaction between the polyvalent metal ion and the gel-forming film material. Such heating conditions include, for example, about 40 to about 80 ° C, preferably about 50 to 60 ° C which does not damage the fragrance, and about 5 to about 80 ° C.
Conditions for heat treatment for about 20 minutes are exemplified. Next, a water-soluble film-forming material that does not gel with polyvalent metal ions is added to the solution and uniformly dissolved. As the film-forming material, the same water-soluble wall material used for preparing the emulsion (A) can be used. As a method of adding the film forming material, for example, powder may be directly added and dissolved,
Preferably, the film forming material is added as a solution previously dissolved in water. The addition amount of the film forming material can be arbitrarily selected, but for example, a range of about 50 to about 150% by weight based on the weight of the emulsion is often employed.

The emulsion containing the thus-obtained emulsified particles having a surface insolubilized and a new film-forming material is spray-dried by a conventional method. The drying condition is not particularly limited as long as the temperature is such that the fragrance does not deteriorate, but for example, the blowing temperature is about 130 to 200 ° C., and the exhausting temperature is about 70 to
It is preferable to carry out at about 100 ° C. The dried powder is sized using a sieve of about 20 to about 40 mesh by a conventional method. The powdered fragrance (B) obtained in this manner is the following C
Used in the process.

Next, in the third step C, the above B
A film is formed on the powdered fragrance (B) obtained in the step with a hardened animal or vegetable oil. As the hardened animal and vegetable oil used herein, any oil having a melting point in the range of about 40 to about 90 ° C. can be used. Examples of such oils include hardened rapeseed oil and hardened soybean oil. And hardened animal oils such as hardened vegetable oils such as hardened rice oil, hardened tallow oil, and beeswax. The amount of these animal and plant hardened oils to be used is preferably, for example, in the range of about 0.5 to 3 times the weight of the powdered flavor (B). In order to form a film, the above-mentioned hardened animal and vegetable oil is melted, and the above-mentioned powdered fragrance is added thereto and mixed with stirring. This admixture is rapidly cooled using a refrigerant such as dry ice, liquid nitrogen, or the like, and is preferably pulverized with a refrigeration pulverizer to produce the coated powder flavor of the present invention.

The surface of the thus-obtained coating powder fragrance of the present invention is lipophilic, and the inside thereof is gel-formed and insolubilized, so that it is stable to water. Needless to say, the flavor does not evaporate or deteriorate during storage, and especially in foods and drinks which are subjected to heat treatment, the fragrance does not easily evaporate or deteriorate during heating and has excellent retention and persistence.

In the case of using the coating powder flavor obtained by the present invention, particularly preferred foods and drinks include baked confectionery such as candy and cookie; chewing gum; Fish paste products; various range foods, various retort foods, and the like.

Next, the present invention will be described in more detail with reference to examples.

[0022]

Example 1 Production of powdered perfume (B) 100 g of gelatin, 65 g of dextrin of DE10 and 15 g of LM pectin were dissolved in 1000 g of softened water.
Sterilized at 95 ° C. for 15 minutes. After cooling to about 50 ° C., the solution was subjected to about 5,000 with a TK-homomixer (Special Kika Kogyo).
While stirring at rpm, 120 g of lemon flavor was added and emulsified for about 10 minutes to prepare an emulsion (A).

Separately, calcium chloride 3 was added to 1200 g of softened water.
g, and kept at 30 to 40 ° C., using a TK-homomixer (Tokusai Kika Kogyo) for about 2000 to about 2500.
The emulsion was dropped and dispersed over about 10 minutes while stirring at rpm. After continuing stirring for about 10 minutes, gum arabic powder (200 g) was added and dissolved. The dispersion particle size in this dispersion was from about 100 to about 200 microns. This dispersion was then used as a mobile minor from NIRO.
Was spray-dried at a blowing temperature of 150 ° C. and a discharge temperature of 80 ° C. to obtain 480 g of powdered flavor (B).

Production of Coated Powdered Flavor 200 g of rapeseed hardened oil is heated and dissolved, and 200 g of the powdered flavor (B) is uniformly mixed. This was rapidly cooled with dry ice and then pulverized with a mixer, and passed through a 30-mesh sieve to obtain 395 g of a coating powder flavor (Product 1 of the present invention).

[0025]

COMPARATIVE EXAMPLE 1 According to the method described in JP-B-45-12600, 40 parts of the same lemon flavor used in Example 1 was emulsified with 200 parts of a 30% gum arabic solution and spray-dried. 30 parts of powdered rapeseed oil 70
And then spraying the hot admixture at room temperature
A heavy coating powder flavor was prepared (Comparative product 1).

[0026]

REFERENCE EXAMPLE 1 The double-coated powdered fragrance obtained in Comparative Example 1 and the coated powdered fragrance obtained in Example 1 were mixed in the recipe of the following cookies in an amount of 10 g each. Composition Comparative product of the present invention flour (light flour) 1000 g 〃 Upper sucrose 310 g 〃 Shortening 370 g 食 塩 Salt 8 g 〃 Lecithin 1 g 〃 Baking powder 3 g ア ン モ ニ ウ ム Ammonium hydrogen carbonate 4 g 〃 Water 150 g 香 Powdered flavor (the present invention 1) 10 g-powdered fragrance (comparative product 1)-10 g total 1856 g 〃 The above composition was fired according to a conventional method to produce a single cookie having a weight of 8 g.

Each of the cookies containing the coating powder flavor of the present invention 1 and the double coating powder flavor of the comparative product 1 was mixed with a special paneler 10 immediately after firing and two weeks later.
Sensory evaluation was performed by humans. As a result, the cooker in which all of the specialized panelers blended the coating powder flavor of the present invention 1 did not have the remaining flavor immediately after firing and the deterioration of the flavor after storage, and the flavor was further improved. The persistence and persistence of the bar were determined to be extremely excellent.

[0028]

Example 2 200 g of gelatin and 1500 g of softened water
150 g of dextrin of E10 and 25 g of LM pectin
Was dissolved and sterilized at 90-95 ° C. for 15 minutes. After cooling to about 50 ° C., the solution was stirred at about 5,000 rpm with a TK-homomixer (Special Kika Kogyo Co., Ltd.),
240 g of a bar was added and emulsified for about 10 minutes to prepare an emulsion.

Separately, calcium chloride 5 was added to 1500 g of softened water.
g, and kept at 30 to 40 ° C., using a TK-homomixer (Tokusai Kika Kogyo) for about 2000 to about 2500.
The emulsion was dropped and dispersed over about 10 minutes while stirring at rpm. After continuing stirring for about 10 minutes, 400 g of gum arabic powder was added and dissolved. The dispersion particle size in this dispersion was from about 100 to about 200 microns. This dispersion was then used as a mobile minor from NIRO.
Was spray-dried at a blowing temperature of 150 ° C. and a discharge temperature of 80 ° C. to obtain 950 g of a powdered flavor.

500 g of rapeseed hardened oil is heated and dissolved, and 500 g of the above powdered flavor is mixed uniformly. This is rapidly cooled and solidified with dry ice and then crushed with a mixer.
Coating powder flavor 950 through 30 mesh sieve
g was obtained (Product 2 of the present invention).

[0031]

Comparative Example 2 A double coated powdered flavor of coffee was prepared under the same conditions as in Comparative Example 1 except that the lemon flavor was replaced with the same amount of coffee flavor in Comparative Example 1 (Comparative Product 2).

Reference Example 2 Example 2 was applied to a chewing gum base material shown below.
And the double-coated powdered fragrance obtained in Comparative Example 2 (Comparative Product 2) was added thereto at a temperature of about 50 ° C. by a conventional method using a high shear mixer. The mixture was cooled, rolled and rolled to form 3 g of chewing gum.

Chewing gum base material composition Comparative product of the present invention 100 parts Chewing gum base 100 parts sugar 250 glucose 40 corn syrup (Bx85) 60 glycerin 3 powder flavor (product 2 of the present invention) 4.5-powder flavor (comparative product) 2) -4.5 As a result of a sensory evaluation of this chewing gum by ten expert panelists, the product of the present invention was found to be slightly weaker in flavor than the comparative product, but to be significantly superior in persistence and persistence. Judged.

[0033]

Industrial Applicability According to the present invention, it is heat-stable and fragrant as a flavoring agent for various foods and drinks, particularly baked confectionery, buffalo pastry products, retort foods, etc., which are subjected to heat treatment during food processing. Provided is a coated powder flavor which can impart flavor persistence and persistence.

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-4-152857 (JP, A) JP-A-3-160969 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23L 1/22-1/237 A23L 1/24

Claims (1)

(57) [Claims] 1. A method for producing a novel coated powdered fragrance, comprising the following steps A, B and C: A step of producing an emulsion (A) by emulsifying a fragrance in the presence of an aqueous solution of a water-soluble wall material and a compound having a gel forming ability with a polyvalent metal cation; The emulsion (A) is dropped and dispersed in an aqueous solution of a polyvalent metal salt under stirring to form a gel film on the surface of the emulsified particles and form aggregated particles having a diameter of about 50 to about 300 microns. B. dissolving a polyvalent metal cation and a water-soluble wall material having no gel-forming ability in the dispersion, followed by spray drying to produce a powdered fragrance (B) having a film formed thereon; A step of mixing the powdered fragrance (B) with a molten hardened animal and vegetable oil and then pulverizing the powdered fragrance to produce a coated powdered fragrance having a film formed thereon.