JP3693394B2 - Method for producing emulsified fragrance - Google Patents
Method for producing emulsified fragrance Download PDFInfo
- Publication number
- JP3693394B2 JP3693394B2 JP29058695A JP29058695A JP3693394B2 JP 3693394 B2 JP3693394 B2 JP 3693394B2 JP 29058695 A JP29058695 A JP 29058695A JP 29058695 A JP29058695 A JP 29058695A JP 3693394 B2 JP3693394 B2 JP 3693394B2
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- Prior art keywords
- fragrance
- emulsified
- flavor
- trehalose
- present
- 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.)
- Expired - Fee Related
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- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Colloid Chemistry (AREA)
- Fats And Perfumes (AREA)
Description
【0001】
【発明の属する技術分野】
本発明は、香気、色調、混濁、特にフレーバーの保留性及び安定性に優れ、嗜好性の高い香味及び外観を飲料、その他の食品に長期間安定に付与することのできる乳化香料の製造方法に関し、さらに詳しくは、香料、トレハロース、乳化剤及び水を含む混合物を乳化することを特徴とする乳化香料の製造方法に関する。
【0002】
【従来の技術】
従来、飲料、その他の食品に好ましいフレーバー、混濁及び色調を付与する目的で、油性着香料、油溶性色素類、動植物油脂類などの油性材料を、植物性天然ガム質溶液であるアラビアガム溶液、あるいは化工でん粉、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステルのごとき乳化剤、界面活性剤などを用いて乳化して得られる乳化香料が一般的に使用されている。
【0003】
しかしながら、香料を乳化剤、界面活性剤などの存在下に乳化して得られる乳化香料は、フレーバーの安定性、保留性の点で必ずしも満足できるものではない。
【0004】
【発明が解決しようとする課題】
本発明の目的は、香気、色調、混濁、特にフレーバーの保留性および安定性に優れ、嗜好性の高い香味及び外観を飲料、その他の食品に長期間安定に付与することのできる乳化香料を提供することである。
【0005】
【課題を解決するための手段】
本発明者らは上記のごとき欠点を有する従来型の乳化香料について、その欠点を解決すべく鋭意研究を行った。その結果、例えば、でん粉を酵素分解して得られる、グルコースがα,α−1,1結合で2個つながった二糖類、すなわちトレハロースを、従来型の乳化香料の製造の乳化の際に添加することにより、優れたフレーバーの保留性、安定性を有する乳化香料を得ることができることが見出された。さらに得られる乳化香料は、香気、フレーバー、色調、混濁などの嗜好性の高い香味及び外観を飲料、その他の食品に長期間安定に付与することのできるという事実を見いだし、本発明を完成するに至った。
【0006】
かくして、本発明によれば、香料、トレハロース、乳化剤及び水を含む混合物を乳化することにより、異味異臭の問題のまったくない、香気、フレーバー、色調、混濁、特にフレーバーの保留性及び安定性に優れ、嗜好性の高い香味及び外観を飲料、その他の食品に長期間安定に付与することのできる乳化香料を製造する方法が提供される。
【0007】
以下、本発明について更に詳細に述べる。
【0008】
本発明において使用しうる香料は、特に制限されるものではなく、例えば、オレンジ、レモン、ライム、グレープフルーツなどの柑橘類精油;花精油、ペパーミント油、スペアミント油、スパイス油などの植物精油;コーラナッツエキストラクト、コーヒーエキストラクト、ワニラエキストラクト、ココアエキストラクト、紅茶エキストラクト、スパイス類エキストラクトなどの油性のエキストラクト及びこれらのオレオレジン類;合成香料化合物、油性調合香料組成物及びこれらの任意の混合物などが挙げられる。
【0009】
また、本発明で使用するトレハロースは、例えば、ブドウ糖溶液中で酵母を培養して、酵母菌体中にトレハロースをつくらせ、このトレハロースを菌体から分離する方法、ブドウ糖溶液中でバクテリアを培養し培養液中にトレハロースをつくらせ、このトレハロースを培養液から分離する方法などの方法で製造することができるが、市販のトレハロースを利用することもできる。このトレハロースの使用量は、使用する香料の種類及び形態、乳化剤の種類などにより適宜に選択することができるが、一般には、香料1重量部に対して約0.01〜約100重量部、好ましくは約0.1〜約50重量部の範囲内が適当である。
【0010】
さらに、本発明で使用する乳化剤も特に制限されるものではなく、従来から飲食品等に用いられる各種の乳化剤が使用可能であり、例えば、脂肪酸モノグリセリド、脂肪酸ジグリセリド、脂肪酸トリグリセリド、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、レシチン、化工でん粉、ソルビタン脂肪酸エステル、キラヤ抽出物、アラビアガム、トラガントガム、グアーガム、カラヤガム、キサンタンガム、ペクチン、アルギン酸及びその塩類、カラギーナン、ゼラチン、カゼイン等を挙げることができる。
【0011】
これら乳化剤の使用量は厳密に制限されるものではなく、用いる乳化剤の種類等に応じて広い範囲にわたり変えることができるが、通常、香料1重量部に対し約0.01〜約100重量部、好ましくは約0.1〜約50重量部の範囲内が適当である。
【0012】
本発明によれば、以上に述べた香料、トレハロース及び乳化剤は水と共に乳化混合することにより乳化香料とされる。この乳化香料には、乳化に際して、必要に応じて砂糖、水飴等の糖類;グリセリン、ソルビトール、プロピレングリコール等の多価アルコール類;クエン酸、リンゴ酸等の有機酸類;塩化ナトリウム、塩化カリウム、塩化カルシウム等の塩類;シュークロースアセテートイソブチレート(SAIB);中鎖脂肪酸トリグリセリド;ロジン、ダンマル、エレミ等の樹脂類;抽出トコフェロール、ローズマリー抽出物等の酸化防止剤;β−カロチン、パプリカ色素等の色素類等を適宜に配合することもできる。これらの使用量は乳化香料に望まれる特性等に応じて適宜に選択すことができる。
【0013】
本発明の乳化香料の調製法の好ましい一実施態様を示せば、例えば、まず水50重量部に前記した如き乳化剤20重量部とトレハロース20重量部を溶解させ、それに前記した如き香料10重量部を添加し、ホモミキサー、コロイドミル、高圧ホモジナイザー等を用いて乳化処理を行うことにより、フレーバーの保留性、安定性に優れた乳化香料を得ることができる。
【0014】
かくして、上述のようにして得られる乳化香料は、例えば、飲料、調味料、ドレッシング、冷菓、デザート、レトルト食品、畜肉加工食品、水産加工食品などの飲食品に利用することができる。これら飲食品に配合される乳化香料の使用量は、飲食品の種類、形態などにより異なるが、一般的には飲食品1重量部に対して約0.001〜約0.05重量部の範囲内で使用することができる。
【0015】
次に実施例を挙げて本発明をさらに具体的に説明する。
【0016】
【実施例】
実施例1
水500gにアラビアガム200g及びトレハロース200gを加えて溶解し、85〜90℃で15分間加熱殺菌した後、これを40℃に冷却する。別にオレンジオイル10g、中鎖脂肪酸トリグリセリド30g、SAIB60g混合溶解したものを、先のアラビアガム、トレハロース混合液に添加した後、TK−ホモミキサーで予備乳化した。更に、この液を高圧ホモジナイザーにて300Kg/cm2の圧力で乳化し、オレンジ乳化香料900g(本発明品1)を得た。
【0017】
参考例1
実施例1のトレハロースの代わりにグリセリンを同量使用した他は、実施例1と同様の操作を行いオレンジ乳化香料900g(参考品1)を得た。
【0018】
実施例2
水400gにグリセリン240g、ポリグリセリンモノオレエート20g及びトレハロース300gを加えて溶解し、85〜90℃で15分間加熱殺菌し、40℃に冷却した。この溶液をTK−ホモミキサーで撹拌しながらレモンオイル40gを添加混合して予備乳化し、更に高圧ホモジナイザーにて200Kg/cm2の圧力で乳化し、レモン乳化香料900g(本発明品2)を得た。
【0019】
参考例2
実施例2のトレハロースの代わりにD−ソルビトールを同量使用した他は、実施例2と同様の操作を行いレモン乳化香料900g(参考品2)を得た。
【0020】
比較例1
実施例1、2及び参考例1、2で得られた乳化香料を用いて、下記に示す処方に従って飲料を調製した。
【0021】
上述の処方で調製した飲料を250ccのジュース瓶にホットパックし、冷却後、37℃にて3ケ月間保存した。保存後、この飲料を専門パネラー10名にて、香気香味の官能評価を行った。その結果、専門パネラーの全員が、本発明品1及び2を配合したNo1及びNo2は、ともに保存による劣化臭は認められず良好な香気香味を保持していると判定した。一方、参考品1及び2を配合したNo3及びNo4は、ともに保存による著しい劣化臭が認めらると判定した。このことから、トレハロースは、香料の保存安定性に優れた効果を有し、極めて有用であることがわかる。
【0022】
【発明の効果】
本発明によれば、香気、色調、混濁、特にフレーバーの保留性及び安定性に優れ、嗜好性の高い香味及び外観を飲料、その他の食品に長期間安定に与える乳化香料の製造が可能となり、飲食品等、広い分野への用途が開けるなど極めて有用である。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing an emulsified fragrance that is excellent in aroma, color tone, turbidity, in particular, flavor retention and stability, and is capable of stably imparting a highly tasteful flavor and appearance to beverages and other foods for a long period of time. More particularly, the present invention relates to a method for producing an emulsified flavor comprising emulsifying a mixture comprising a flavor, trehalose, an emulsifier and water.
[0002]
[Prior art]
Conventionally, for the purpose of imparting preferred flavors, turbidity and color tone to beverages and other foods, oily flavoring materials, oil-soluble pigments, animal and vegetable oils and fats, oily materials such as gum arabic gum solution, a vegetable natural gum solution, Alternatively, emulsified flavors obtained by emulsification using an emulsifier such as chemical starch, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, and surfactant are generally used.
[0003]
However, an emulsified fragrance obtained by emulsifying a fragrance in the presence of an emulsifier, a surfactant or the like is not always satisfactory in terms of flavor stability and retention.
[0004]
[Problems to be solved by the invention]
An object of the present invention is to provide an emulsified fragrance that is excellent in aroma, color, turbidity, particularly flavor retention and stability, and can impart a highly tasteful flavor and appearance to beverages and other foods for a long period of time. It is to be.
[0005]
[Means for Solving the Problems]
The inventors of the present invention have conducted intensive studies on the conventional emulsified fragrance having the above-described drawbacks in order to solve the disadvantages. As a result, for example, trehalose, which is obtained by enzymatically decomposing starch and in which glucose is linked by two α, α-1,1 bonds, is added during emulsification in the production of a conventional emulsified flavor. Thus, it has been found that an emulsified fragrance having excellent flavor retention and stability can be obtained. Furthermore, the obtained emulsified fragrance finds the fact that it has a highly palatable flavor and appearance such as aroma, flavor, color, and turbidity and can be stably given to beverages and other foods for a long period of time to complete the present invention. It came.
[0006]
Thus, according to the present invention, by emulsifying a mixture containing a fragrance, trehalose, an emulsifier and water, there is no problem of off-flavor, odor, flavor, color, turbidity, particularly excellent flavor retention and stability. There is provided a method for producing an emulsified fragrance capable of stably imparting a highly palatable flavor and appearance to beverages and other foods for a long period of time.
[0007]
Hereinafter, the present invention will be described in more detail.
[0008]
The perfume that can be used in the present invention is not particularly limited, and for example, citrus essential oils such as orange, lemon, lime, and grapefruit; plant essential oils such as flower essential oil, peppermint oil, spearmint oil, and spice oil; cola nut extra Oily extracts such as sucrose, coffee extract, vanilla extract, cocoa extract, tea extract, spices extract and their oleoresins; synthetic fragrance compounds, oil-based fragrance compositions and any of these A mixture etc. are mentioned.
[0009]
The trehalose used in the present invention is, for example, a method of cultivating yeast in a glucose solution to produce trehalose in the yeast cells and separating the trehalose from the cells, and culturing bacteria in the glucose solution. Trehalose can be produced in the culture solution and produced by a method such as a method of separating this trehalose from the culture solution, but commercially available trehalose can also be used. The amount of trehalose used can be appropriately selected depending on the type and form of the fragrance used, the type of the emulsifier, etc., but generally about 0.01 to about 100 parts by weight, preferably about 1 part by weight of the fragrance. Is suitably in the range of about 0.1 to about 50 parts by weight.
[0010]
Furthermore, the emulsifier used in the present invention is not particularly limited, and various emulsifiers conventionally used in foods and drinks can be used. For example, fatty acid monoglyceride, fatty acid diglyceride, fatty acid triglyceride, propylene glycol fatty acid ester, Sucrose fatty acid ester, polyglycerin fatty acid ester, lecithin, modified starch, sorbitan fatty acid ester, quilaya extract, gum arabic, tragacanth gum, guar gum, caraya gum, xanthan gum, pectin, alginic acid and its salts, carrageenan, gelatin, casein, etc. Can do.
[0011]
The amount of these emulsifiers is not strictly limited and can be varied over a wide range depending on the type of emulsifier used, etc., but is usually about 0.01 to about 100 parts by weight per 1 part by weight of the fragrance, The range of about 0.1 to about 50 parts by weight is preferable.
[0012]
According to the present invention, the fragrance, trehalose and emulsifier described above are emulsified and mixed with water to form an emulsified fragrance. In the emulsified fragrance, saccharides such as sugar and starch syrup; polyhydric alcohols such as glycerin, sorbitol, and propylene glycol; organic acids such as citric acid and malic acid; sodium chloride, potassium chloride, chloride Salts such as calcium; Sucrose acetate isobutyrate (SAIB); Medium chain fatty acid triglycerides; Resins such as rosin, dammar, and Elemi; Antioxidants such as extracted tocopherol and rosemary extract; β-carotene, paprika pigment, etc. These pigments can also be appropriately blended. The amount of these used can be appropriately selected according to the properties desired for the emulsified flavor.
[0013]
In a preferred embodiment of the method for preparing the emulsified fragrance of the present invention, for example, 20 parts by weight of an emulsifier as described above and 20 parts by weight of trehalose are first dissolved in 50 parts by weight of water, and 10 parts by weight of the fragrance as described above are dissolved therein. Addition and emulsification using a homomixer, a colloid mill, a high-pressure homogenizer or the like can provide an emulsified fragrance excellent in flavor retention and stability.
[0014]
Thus, the emulsified flavor obtained as described above can be used for foods and drinks such as beverages, seasonings, dressings, frozen desserts, desserts, retort foods, processed meat products, and processed fishery products. The amount of the emulsified flavor used in these foods and drinks varies depending on the type and form of the food and drink, but generally ranges from about 0.001 to about 0.05 parts by weight with respect to 1 part by weight of the food and drink. Can be used within.
[0015]
Next, the present invention will be described more specifically with reference to examples.
[0016]
【Example】
Example 1
200 g of gum arabic and 200 g of trehalose are added to 500 g of water and dissolved, and after heat sterilization at 85 to 90 ° C. for 15 minutes, this is cooled to 40 ° C. Separately, 10 g of orange oil, 30 g of medium-chain fatty acid triglyceride, and 60 g of SAIB were mixed and dissolved in the mixture of gum arabic and trehalose, and then pre-emulsified with a TK-homomixer. Further, this liquid was emulsified with a high-pressure homogenizer at a pressure of 300 kg / cm 2 to obtain 900 g of orange emulsified fragrance (Product 1 of the present invention).
[0017]
Reference example 1
900 g (reference product 1) of orange emulsified fragrance was obtained by performing the same operation as in Example 1 except that the same amount of glycerin was used instead of trehalose in Example 1.
[0018]
Example 2
To 400 g of water, 240 g of glycerin, 20 g of polyglycerin monooleate and 300 g of trehalose were added and dissolved, and then heat sterilized at 85 to 90 ° C. for 15 minutes and cooled to 40 ° C. While stirring this solution with a TK-homomixer, 40 g of lemon oil was added, mixed and pre-emulsified, and further emulsified with a high-pressure homogenizer at a pressure of 200 Kg / cm 2 to obtain 900 g of lemon emulsified fragrance (present product 2). It was.
[0019]
Reference example 2
900 g of lemon emulsified fragrance was obtained by performing the same operation as in Example 2 except that the same amount of D-sorbitol was used in place of the trehalose of Example 2.
[0020]
Comparative Example 1
Using the emulsified fragrances obtained in Examples 1 and 2 and Reference Examples 1 and 2, beverages were prepared according to the formulation shown below.
[0021]
The beverage prepared by the above formulation was hot-packed in a 250 cc juice bottle, cooled, and stored at 37 ° C. for 3 months. After storage, sensory evaluation of the aroma and flavor was performed on 10 drinks by 10 expert panelists. As a result, all the expert panelists determined that No1 and No2 blended with the products 1 and 2 of the present invention both have a good fragrance and no deterioration odor due to storage. On the other hand, No3 and No4 which mix | blended the reference products 1 and 2 determined that the remarkable deterioration odor by storage was recognized. From this, it can be seen that trehalose has an excellent effect on the storage stability of the fragrance and is extremely useful.
[0022]
【The invention's effect】
According to the present invention, it is possible to produce an emulsified fragrance that is excellent in flavor, color tone, turbidity, in particular, flavor retention and stability, and has a highly tasteful flavor and appearance for beverages and other foods for a long period of time. It is extremely useful in that it can be used for a wide range of food and drinks.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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JP29058695A JP3693394B2 (en) | 1995-10-13 | 1995-10-13 | Method for producing emulsified fragrance |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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JP29058695A JP3693394B2 (en) | 1995-10-13 | 1995-10-13 | Method for producing emulsified fragrance |
Publications (2)
Publication Number | Publication Date |
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JPH09111284A JPH09111284A (en) | 1997-04-28 |
JP3693394B2 true JP3693394B2 (en) | 2005-09-07 |
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JP29058695A Expired - Fee Related JP3693394B2 (en) | 1995-10-13 | 1995-10-13 | Method for producing emulsified fragrance |
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Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
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JP4759776B2 (en) * | 1999-04-01 | 2011-08-31 | 大正製薬株式会社 | Liquid composition |
JP2003003191A (en) * | 2001-06-19 | 2003-01-08 | T Hasegawa Co Ltd | Flavor preparation with improved heat resistance and retention |
JP4315668B2 (en) * | 2002-11-21 | 2009-08-19 | 太陽化学株式会社 | Emulsifying flavor for food and drink |
JP2004210957A (en) * | 2002-12-27 | 2004-07-29 | Ogawa & Co Ltd | Emulsifier composition and emulsified or slightly emulsified beverage containing the same emulsion |
JP6873540B2 (en) * | 2017-01-20 | 2021-05-19 | 日清オイリオグループ株式会社 | Citrus fragrance enhancer and improved fragrance |
JP2021193994A (en) | 2020-06-15 | 2021-12-27 | 日清オイリオグループ株式会社 | Laminar bakery food |
CN117481327B (en) * | 2023-10-30 | 2024-04-12 | 无锡市锡梅食品科技有限公司 | Lemon-flavored liquid essence and preparation method thereof |
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1995
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