JP4654356B2 - Fragrance composition and food containing the same - Google Patents
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Description
本発明は、香料商品、香料組成物、食品及びその製造法に関する。 The present invention relates to a fragrance product, a fragrance composition, a food, and a method for producing the same.
近年、飲食品の多様化に伴い、特徴的な香気および／または風味の要求は商品の差別化をはかる目的から非常に高まっている。ところで精油は香味豊かな香調を与える素材として周知であるが、油溶性である為飲料等の水性成分に均一分散することができない。従来、精油等の油溶性香料を飲料に添加する際には、精油を溶液中に均一分散させるために乳化香料やエッセンスが用いられてきた。飲料中の乳化香料は加熱殺菌工程での安定性が要求されるので、加熱安定性の高い乳化物が用いられるが、この場合には香気の発現性が遅く嗜好性が乏しい。また乳化香料は乳化機を使用しての乳化工程も必要である。他方エッセンスは精油を水／アルコール溶液で抽出する工程が必要であり、また全ての香気・風味成分が抽出されないという問題がある。更に、可溶化剤を用いて油溶性香料を水性媒体に確実に可溶化させるためには、可溶化操作の際に、原料組成物に強力な剪断力を与える乳化機や高圧ホモジナイザー等を用いることが必要となる等、可溶化香料製造工程およびその後の飲料製造工程にも問題があった。このため簡単な操作で、油溶性香料または油溶性香料製剤（以下、油溶性香料という）を水性媒体に均一分散させることができ、得られた均一分散系は、長期間に亘って安定性を維持し、しかも食品用途の場合には、味覚等に悪影響を与えない均一分散系の開発が望まれていた。 In recent years, with the diversification of foods and drinks, demands for characteristic aromas and / or flavors have increased greatly for the purpose of differentiating products. By the way, although essential oil is well known as a material that gives a flavorful flavor, it cannot be uniformly dispersed in an aqueous component such as a beverage because it is oil-soluble. Conventionally, when an oil-soluble flavor such as essential oil is added to a beverage, an emulsified flavor or essence has been used to uniformly disperse the essential oil in the solution. Since the emulsified fragrance in the beverage is required to have stability in the heat sterilization step, an emulsion having high heat stability is used. In this case, the aroma expression is slow and the palatability is poor. Moreover, the emulsification fragrance | flavor also needs the emulsification process using an emulsifier. On the other hand, the essence requires a process of extracting essential oil with a water / alcohol solution, and there is a problem that not all fragrance and flavor components are extracted. Furthermore, in order to reliably solubilize the oil-soluble fragrance in an aqueous medium using a solubilizer, an emulsifier or a high-pressure homogenizer that gives a strong shearing force to the raw material composition is used during the solubilization operation. There was also a problem in the solubilizing flavor production process and the subsequent beverage production process. For this reason, oil-soluble fragrances or oil-soluble fragrance preparations (hereinafter referred to as oil-soluble fragrances) can be uniformly dispersed in an aqueous medium with a simple operation, and the obtained uniform dispersion system has stability over a long period of time. In the case of food use, the development of a uniform dispersion system that does not adversely affect the taste and the like has been desired.
一方、乳化剤であるポリオキシエチレンソルビタン脂肪酸エステルを用いた乳含有飲料のオイリング防止の発明が報告されている（特許文献１）。しかしながら、この発明では香料、乳化安定剤、脱脂粉乳および水などの全ての原料が混合釜に豆乳溶解されており、しかも高速攪拌機を用いた予備乳化に続き高圧型均質機を用いている。
また簡単な操作で、油性物質を水性媒体に乳化または可溶化できる技術として、油性物質、多価アルコールおよび特定の乳化剤を含有する乳化製剤が報告されている（特許文献２）。しかしながら、多価アルコールを用いることを特徴とするこの発明では、乳化製剤を製造するために超高圧ホモジナイザーなどを使用しなければならない。
また、油溶性香料とポリオキシエチレンソルビタン脂肪酸エステルとグリセリン二酢酸エステルを用いた香料製剤の技術文献は今まで見当たらない。
In addition, an emulsion preparation containing an oily substance, a polyhydric alcohol and a specific emulsifier has been reported as a technique capable of emulsifying or solubilizing an oily substance in an aqueous medium with a simple operation (Patent Document 2). However, in the present invention characterized by using a polyhydric alcohol, an ultra-high pressure homogenizer or the like must be used to produce an emulsified preparation.
In addition, there is no technical literature on fragrance preparations using oil-soluble fragrances, polyoxyethylene sorbitan fatty acid esters and glycerin diacetate.
以上の背景のもと、本発明は次の課題を解決することを目的とする。
１．飲料原料その他の水相に、強力な剪断力を与える乳化機や高圧ホモジナイザー等を使用しなくとも、油溶性香料を水相に均一分散または可溶化できる水溶性香料組成物または方法を提供すること。
２．上記水溶性香料組成物は、乳化香料やエッセンスの製造に較べて、簡単な製造法と装置で得ることが出来、また経時安定性も良好であるものを提供すること。
３．ボリューム感とフレッシュ感等に優れ、嗜好性が高い風味を有し、しかも長期間放置後の経時安定性も良好である飲料、ゼリー等の食品を提供すること。
Based on the above background, an object of the present invention is to solve the following problems.
1. To provide a water-soluble fragrance composition or method capable of uniformly dispersing or solubilizing an oil-soluble fragrance in an aqueous phase without using an emulsifier or high-pressure homogenizer that imparts a strong shearing force to beverage ingredients or other aqueous phases. .
2. The above water-soluble fragrance composition should be obtained by a simple production method and apparatus as compared with the production of emulsified fragrances and essences, and has good temporal stability.
3. To provide foods such as beverages and jellies that have excellent volume and freshness, have a high palatability, and have good stability over time after standing for a long period of time.
以下に本発明を記載する。
項1. 油溶性香料およびポリオキシエチレンソルビタン脂肪酸エステルならびにグリセリン二酢酸エステルからなることを特徴とする水溶性香料商品または水溶性香料組成物。
The present invention is described below.
Item 1. A water-soluble fragrance product or a water-soluble fragrance composition comprising an oil-soluble fragrance, a polyoxyethylene sorbitan fatty acid ester, and glycerin diacetate.
項２． 項１記載の水溶性香料商品または水溶性香料組成物が密閉容器の内部に含有されている密閉容器入り項１記載の水溶性香料商品または水溶性香料組成物。 Item 2. Item 10. A water-soluble fragrance product or a water-soluble fragrance composition according to item 1, wherein the water-soluble fragrance product or the water-soluble fragrance composition according to item 1 is contained in a sealed container.
項３． 項１または項２記載の水溶性香料商品または水溶性香料組成物を水相に添加混合することを特徴とする水相に香気および／または風味を付与する方法。 Item 3. Item 3. A method for imparting fragrance and / or flavor to an aqueous phase, wherein the water-soluble fragrance product or water-soluble fragrance composition according to Item 1 or Item 2 is added to and mixed with the aqueous phase.
項４． 項１または項２記載の水溶性香料商品または水溶性香料組成物を配合して得られることを特徴とする食品。 Item 4. A food product obtained by blending the water-soluble flavor product or the water-soluble flavor composition of Item 1 or Item 2.
項５． 項１または項２記載の水溶性香料商品または水溶性香料組成物を水相に添加混合することを特徴とする食品の製造法。 Item 5. Item 3. A method for producing a food, comprising adding the water-soluble fragrance product or the water-soluble fragrance composition according to Item 1 to the aqueous phase and mixing.
項６．水溶性香料商品または水溶性香料組成物が、（Ａ）油溶性香料は５〜２０重量％（以下、％ともいう）、（Ｂ）ポリオキシエチレンソルビタン脂肪酸エステルは３３〜６７％、（Ｃ）グリセリン二酢酸エステルは２０〜６２％という含有比率であることを特徴とする項１または項２記載の水溶性香料商品または水溶性香料組成物。
項７．水溶性香料商品または水溶性香料組成物が、（Ａ）油溶性香料は５〜２０重量％（以下、％ともいう）、（Ｂ）ポリオキシエチレンソルビタン脂肪酸エステルは３３〜６７％、（Ｃ）グリセリン二酢酸エステルは２０〜６２％という含有比率であることを特徴とする項３記載の水相に香気および／または風味を付与する方法。
項８．水溶性香料商品または水溶性香料組成物が、（Ａ）油溶性香料は５〜２０重量％（以下、％ともいう）、（Ｂ）ポリオキシエチレンソルビタン脂肪酸 エステルは３３〜６７％、（Ｃ）グリセリン二酢酸エステルは２０〜６２％という含有比率であることを特徴とする項４記載の食品。
項９．水溶性香料商品または水溶性香料組成物が、（Ａ）油溶性香料は５〜２０重量％（以下、％ともいう）、（Ｂ）ポリオキシエチレンソルビタン脂肪酸エステルは３３〜６７％、（Ｃ）グリセリン二酢酸エステルは２０〜６２％という含有比率であることを特徴とする項５記載の食品の製造法。Item 6. Water-soluble fragrance products or water-soluble fragrance compositions are: (A) oil-soluble fragrance is 5 to 20% by weight (hereinafter also referred to as%), (B) polyoxyethylene sorbitan fatty acid ester is 33 to 67%, (C) Item 3. The water-soluble fragrance product or the water-soluble fragrance composition according to Item 1 or 2, wherein the content ratio of glycerin diacetate is 20 to 62% .
Item 7. Water-soluble fragrance products or water-soluble fragrance compositions are: (A) oil-soluble fragrance is 5 to 20% by weight (hereinafter also referred to as%), (B) polyoxyethylene sorbitan fatty acid ester is 33 to 67%, (C) Item 4. The method for imparting aroma and / or flavor to the aqueous phase according to Item 3 , wherein the content ratio of glycerin diacetate is 20 to 62% .
Item 8. Water-soluble fragrance products or water-soluble fragrance compositions are: (A) oil-soluble fragrance is 5 to 20% by weight (hereinafter also referred to as%), (B) polyoxyethylene sorbitan fatty acid ester is 33 to 67%, (C) Item 5. The food according to Item 4 , wherein the content of glycerin diacetate is 20 to 62% .
Item 9. Water-soluble fragrance products or water-soluble fragrance compositions are: (A) oil-soluble fragrance is 5 to 20% by weight (hereinafter also referred to as%), (B) polyoxyethylene sorbitan fatty acid ester is 33 to 67%, (C) Item 6. The method for producing a food according to Item 5 , wherein the content of glycerin diacetate is 20 to 62% .
更に本発明は、以下の発明を含む。 Furthermore, the present invention includes the following inventions.
＿水相に添加混合することにより香気および／または風味を付与する項１または項２記載の水溶性香料商品または水溶性香料組成物。Item 3. A water-soluble fragrance product or a water-soluble fragrance composition according to item 1 or 2, which imparts a flavor and / or flavor by adding and mixing to an aqueous phase.
項３において、水溶性香料商品または水溶性香料組成物を水相に添加混合する際の混合が攪拌混合であることを特徴とする項３記載の風味を付与する方法。
項５において、水溶性香料商品または水溶性香料組成物を水相に添加混合する際の混合が攪拌混合であることを特徴とする項５記載の食品の製造法。 Item 3. The method for imparting flavor according to Item 3, wherein the mixing in the addition and mixing of the water-soluble fragrance product or the water-soluble fragrance composition to the aqueous phase is stirring and mixing .
Item 5. The method for producing a food according to Item 5 , wherein the mixing at the time of adding and mixing the water-soluble flavor product or the water-soluble flavor composition to the aqueous phase is stirring and mixing .
以下、本発明を詳細に説明する。
本発明の水溶性香料商品または水溶性香料組成物は、飲料生地等の水性液（水相）に配合された時、高圧乳化機等を用いずとも、攪拌混合するだけという簡単な製造法で容易に均一分散、可溶化することが出来、また経時安定性も良好である。本発明における水溶性との用語の意味は、水性液に均一分散および／または可溶化できることであり、また香料商品とは売買流通の対象になる香料のことをいう。
Hereinafter, the present invention will be described in detail.
The water-soluble fragrance product or water-soluble fragrance composition of the present invention is a simple production method in which, when blended in an aqueous liquid (water phase) such as a beverage dough, only by stirring and mixing without using a high-pressure emulsifier or the like. It can be easily uniformly dispersed and solubilized, and has good stability over time. In the present invention, the term “water-soluble” means that it can be uniformly dispersed and / or solubilized in an aqueous liquid, and a fragrance product refers to a fragrance that is subject to sale and distribution.
本発明に用いる油溶性香料としては、特に限定はないが、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（コーヒーオイル等を含む）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等の液状の香料が好ましく挙げられる。
また柑橘類精油としては、例えばコールドプレス油、テルペンレス油、蒸留油およびそれらの濃縮品などが挙げられるが、水相への均一可溶化が困難であるくコールドプレス油、特にオレンジ、レモン、グレープフルーツのコールドプレス油にも好適に適用できる点も本発明の特徴である。
The oil-soluble perfume used in the present invention is not particularly limited. 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 extract , Coffee extracts, vanilla extracts, cocoa extracts, tea extracts, spice extracts, and other oily extracts (including coffee oils) and their oleoresins; synthetic fragrance compounds, oily fragrance compositions Preferably, liquid fragrance | flavors, such as a thing and these arbitrary mixtures, are mentioned.
Citrus essential oils include, for example, cold press oil, terpeneless oil, distilled oil, and concentrated products thereof, but cold press oils that are difficult to solubilize uniformly in the aqueous phase, especially orange, lemon, grapefruit. It is also a feature of the present invention that it can be suitably applied to other cold press oils.
本発明のポリオキシエチレンソルビタン脂肪酸エステルとしては、ソルビタン脂肪酸エステルにエチレンオキサイドを付加したもので、エチレンオキサイドの付加モル数、ソルビタン脂肪酸エステルの構成脂肪酸種及びエステル化度の組み合わせにより各種存在する。 The polyoxyethylene sorbitan fatty acid ester of the present invention is obtained by adding ethylene oxide to a sorbitan fatty acid ester, and there are various types depending on combinations of the number of moles of ethylene oxide added, the constituent fatty acid species of the sorbitan fatty acid ester, and the degree of esterification.
本発明においては、エチレンオキサイドの平均付加モル数は５〜３０が好ましく、更に好ましくは平均付加モル数は１５〜２５、最も好ましくは平均付加モル数が２０である。エステルを構成する脂肪酸種の炭素数は、好ましくは１２〜１８の飽和もしくは不飽和の脂肪酸、さらに好ましくはステアリン酸、オレイン酸、パルミチン酸、ラウリン酸である。エステル化度は、好ましくはモノエステル及びトリエステルである。好ましい具体例としてはモノエステルタイプは、ポリソルベート８０（モノオレイン酸ポリオキシエチレンソルビタン、２０ＥＯ）、ポリソルベート６０（モノステアリン酸ポリオキシエチレンソルビタン、２０ＥＯ）、ポリソルベート４０（モノパルミチン酸ポリオキシエチレンソルビタン、２０ＥＯ）、ポリソルベート２０（モノラウリン酸ポリオキシエチレンソルビタン、２０ＥＯ）、トリエステルタイプは、ポリソルベート６５（トリステアリン酸ポリオキシエチレンソルビタン、２０ＥＯ）などが例示され、なかでも前記ポリソルベート８０、ポリソルベート６０、ポリソルベート２０が好ましく、更にはポリソルベート８０、ポリソルベート２０が好ましい。
また、前記ポリオキシエチレンソルビタン脂肪酸エステルは１種類だけではなく、数種類を組合わせて用いることも好ましい。なかでもポリソルベート８０とポリソルベート２０との組み合わせを好ましいものとして挙げることができる。組合わせの比率は特には限定されず、例えば１：９〜９：１を挙げることができる。
更に、ポリオキシエチレンソルビタン脂肪酸エステルの品質向上を目指して、エチレンオキサイドの付加後に水蒸気処理や水を添加しての蒸留処理を行ったもの、特定の酸価やポリオキシエチレン含量を規定したもの等も好適に用いることが出来る。
In the present invention, the average added mole number of ethylene oxide is preferably 5 to 30, more preferably the average added mole number is 15 to 25, and most preferably the average added mole number is 20. The fatty acid species constituting the ester preferably has 12 to 18 saturated or unsaturated fatty acids, more preferably stearic acid, oleic acid, palmitic acid, or lauric acid. The degree of esterification is preferably a monoester and a triester. As preferred specific examples, the monoester type is polysorbate 80 (polyoxyethylene sorbitan monooleate, 20EO), polysorbate 60 (polyoxyethylene sorbitan monostearate, 20EO), polysorbate 40 (polyoxyethylene sorbitan monopalmitate, 20EO). ), Polysorbate 20 (polyoxyethylene sorbitan monolaurate, 20EO), and the triester type is exemplified by polysorbate 65 (polyoxyethylene sorbitan tristearate, 20EO), among which polysorbate 80, polysorbate 60, and polysorbate 20 are included. Polysorbate 80 and polysorbate 20 are more preferable.
The polyoxyethylene sorbitan fatty acid ester is preferably used in combination of not only one type but also several types. Among them, a combination of polysorbate 80 and polysorbate 20 can be mentioned as a preferable one. The ratio of the combination is not particularly limited, and examples thereof include 1: 9 to 9: 1.
Furthermore, with the aim of improving the quality of polyoxyethylene sorbitan fatty acid esters, those that have undergone distillation treatment with addition of water vapor or water after addition of ethylene oxide, those that specify a specific acid value or polyoxyethylene content, etc. Can also be suitably used.
グリセリン二酢酸エステルはグリセリンのジ酢酸エステルであるが、これが主成分であればグリセリンのモノまたはトリ酢酸エステルを含んでいてもよい。グリセリン二酢酸エステル中の前記ジ酢酸エステル含有量が４０％以上、次いで５０％以上、更には６０％以上、特には７０％以上が好ましい。尚、グリセリン二酢酸エステルはＤｉａｃｅｔｉｎとも呼ばれる。 Glycerin diacetate is glycerin diacetate, but may be mono- or triacetate of glycerin as long as it is a main component. The diacetate content in glycerin diacetate is preferably 40% or more, then 50% or more, more preferably 60% or more, and particularly preferably 70% or more. Glycerin diacetate is also called Diacetin.
油溶性香料（Ａ）およびポリオキシエチレンソルビタン脂肪酸エステル（Ｂ）ならびにグリセリン二酢酸エステル（Ｃ）の好ましい配合比は、本発明の水溶性香料商品または水溶性香料組成物が用いられる食品の種類や訴求ポイント、更には用いる油溶性香料およびポリオキシエチレンソルビタン脂肪酸エステルの種類により変化するので、一概には記載しがたい。従って、前記（Ａ）および（Ｂ）ならびに（Ｃ）の配合比は、本発明の効果を生ずる限り特に限定はされないが、例えばＡは１〜４０％、好ましくは５〜２０％であり、Ｂは３３〜６７％、好ましくは４０〜６０％であり、Ｃは１０〜６６％、好ましくは２０〜６２％が挙げられる。また、例えばＡは１〜４０％、Ｂは３３〜６７％およびＣは１０〜６６％、好ましくはＡは５〜２０％、Ｂは３３〜６７％およびＣは２０〜６２％、更に好ましくはＡは５〜２０％、Ｂは４０〜６０％、Ｃは３０〜５５％が挙げられる。
また、ＡのＢに対する比率が大きくなると、ＡとＢとＣとの混合液である水溶性香料商品または水溶性香料組成物を水性液に添加したときの均一分散性、可溶化性、経時安定性が不十分となる傾向がある。ＡのＢに対する好ましい比率は、用いる油溶性香料およびポリオキシエチレンソルビタン脂肪酸エステルの種類により変化するので、一概には記載しがたいが、例えば好ましくはＡ：Ｂは１以下、更に好ましくは０．４以下、特に好ましく０．２５以下を挙げることができる。
Ｃの（Ａ＋Ｂ）に対する比率が小さくなると本発明の水溶性香料組成物を水へ添加した時の溶解性が不十分となる傾向がある。
The preferred compounding ratio of the oil-soluble fragrance (A), the polyoxyethylene sorbitan fatty acid ester (B) and the glycerin diacetate (C) is the kind of the food in which the water-soluble fragrance product or the water-soluble fragrance composition of the present invention is used. Since it varies depending on the appeal point and the type of oil-soluble fragrance and polyoxyethylene sorbitan fatty acid ester used, it is difficult to describe them in general. Therefore, the blending ratio of (A) and (B) and (C) is not particularly limited as long as the effects of the present invention are produced. For example, A is 1 to 40%, preferably 5 to 20%. Is 33 to 67%, preferably 40 to 60%, and C is 10 to 66%, preferably 20 to 62%. For example, A is 1 to 40%, B is 33 to 67%, and C is 10 to 66%, preferably A is 5 to 20%, B is 33 to 67%, and C is 20 to 62%, more preferably A is 5 to 20%, B is 40 to 60%, and C is 30 to 55%.
Further, when the ratio of A to B is increased, uniform dispersibility, solubilization, and stability over time when a water-soluble fragrance product or a water-soluble fragrance composition that is a mixed liquid of A, B, and C is added to an aqueous liquid. Tend to be insufficient. The preferred ratio of A to B varies depending on the type of oil-soluble perfume and polyoxyethylene sorbitan fatty acid ester used, so it is generally difficult to describe, but for example, preferably A: B is 1 or less, more preferably 0.8. 4 or less, particularly preferably 0.25 or less.
When the ratio of C to (A + B) becomes small, the solubility when the water-soluble fragrance composition of the present invention is added to water tends to be insufficient.
本発明の水溶性香料商品または水溶性香料組成物の製造は、特に限定されるものではないが、例えば油溶性香料にポリオキシエチレンソルビタン脂肪酸エステルを、ついでグリセリン二酢酸エステルを添加し、またはポリオキシエチレンソルビタン脂肪酸エステルに油溶性香料を、ついでグリセリン二酢酸エステルを添加し、適宜攪拌混合する。本製造工程ではホモミキサー、高圧ホモジナイザー、高圧乳化機などを使用する必要が無いので、本発明は製造装置や製造コスト面でも優れたものである。勿論、本発明を実施する場合に、ホモミキサーなどを使用してもかまわない。また、本発明の密閉容器とは、ドラム、缶、瓶、ボトル等であり、材質を問わず内容物を密閉できる容器であれば特に限定されない。 The production of the water-soluble fragrance product or water-soluble fragrance composition of the present invention is not particularly limited. For example, a polyoxyethylene sorbitan fatty acid ester is added to an oil-soluble fragrance, and then glycerin diacetate is added. Add an oil-soluble fragrance to oxyethylene sorbitan fatty acid ester, then add glycerin diacetate, and mix with stirring as appropriate. In the present production process, it is not necessary to use a homomixer, a high-pressure homogenizer, a high-pressure emulsifier, etc., so the present invention is excellent in terms of production equipment and production cost. Of course, when carrying out the present invention, a homomixer or the like may be used. Moreover, the airtight container of this invention is a drum, a can, a bottle, a bottle, etc., and if it is a container which can seal the contents regardless of a material, it will not specifically limit.
本発明の水溶性香料商品または水溶性香料組成物には、原則として油溶性香料とポリオキシエチレンソルビタン脂肪酸エステルとグリセリン二酢酸エステルの3成分しか含まれないが、本発明の効果を生ずる限りその他の物質が含有されてもかまわない。
また、前記3成分のなかには、ポリオキシエチレンソルビタン脂肪酸エステルなどが３％程度の水分を含有する場合もあるが、本発明の効果を生ずる限りその他の物質が含有されてもかまわない。
The water-soluble fragrance product or water-soluble fragrance composition of the present invention contains, as a rule, only three components of oil-soluble fragrance, polyoxyethylene sorbitan fatty acid ester and glycerin diacetate. These substances may be contained.
In addition, among the three components, polyoxyethylene sorbitan fatty acid ester or the like may contain about 3% of water, but other substances may be contained as long as the effects of the present invention are produced.
本発明の水溶性香料商品または水溶性香料組成物は、飲料生地等の水性液（水相）に添加混合されることによって、水相または食品に優れた香気および／または風味を付与することができる。添加混合する方法には特に限定はないが、ホモミキサー、高圧ホモジナイザー、高圧乳化機等を用いずとも、単に攪拌混合するだけという簡単な方法で可能である。勿論、本発明を実施する場合に、ホモミキサーなどを使用してもかまわない。 The water-soluble fragrance product or the water-soluble fragrance composition of the present invention may be added to and mixed with an aqueous liquid (water phase) such as a beverage dough to impart an excellent aroma and / or flavor to the water phase or food. it can. There are no particular limitations on the method of addition and mixing, but a simple method of simply stirring and mixing is possible without using a homomixer, high-pressure homogenizer, high-pressure emulsifier or the like. Of course, when carrying out the present invention, a homomixer or the like may be used.
本発明の水溶性香料商品または水溶性香料組成物は、あらゆる食品に用いることが出来る。例えば、乳製品類としては、クリーム類（生クリーム、植物性油脂を含有するホイップクリーム、クリームソース等を含む）、バター類（植物性油脂を含有するデイリースプレッド等を含む）、チーズ類（プロセスチーズ、チーズフード等を含む）、アイスクリーム類（ラクトアイス等を含む）、濃縮乳類（脱脂濃縮乳、全脂濃縮乳、加糖脱脂濃縮乳等を含む）、全粉乳、脱脂粉乳、クリームパウダー類、調整粉乳類、牛乳、発酵乳、乳酸菌飲料、乳飲料及びこれら乳製品等を主要原料とする食品；飲料類として果実飲料類、炭酸飲料類、茶系飲料類（紅茶・ウーロン茶・緑茶など）、コーヒー飲料類、機能性飲料；酒類として洋酒類（ワイン・ウイスキー・ブランデー・ラム、ジン、リキュールなど）、清酒類、発泡酒・ビール類、その他の低アルコール飲料；菓子類として、キャンディー・デザート類、チューインガム類、チョコレート類、焼き菓子・ベーカリー類、冷菓類（アイスクリーム類、シャーベット類、アイスキャンディー類）；スープ類；食肉加工品類；水産加工品類；調理食品類；冷凍食品類；調味料類；電子レンジ食品類；たばこ等が挙げられる。上記食品の中でも、例えば飲料、ゼリー、デザート、乳製品が好ましい。
上記食品の製造において、本発明の水溶性香料商品または水溶性香料組成物は、任意の段階で配合することが出来るが、食品製造中の水相に添加配合することが好ましい。添加配合する方法には特に限定はないが、ホモミキサー、高圧ホモジナイザー、高圧乳化機等を用いずとも、単に攪拌混合するだけという簡単な方法で可能である。勿論、本発明を実施する場合に、ホモミキサーなどを使用してもかまわない。尚、食品の製造法は公知の原料を用いて、公知の方法で可能である。
本発明の水溶性香料商品または組成物の食品への配合量は、食品の種類や剤形または使用目的によって異なるが、好ましくは０．０００５〜５％の範囲、更に好ましくは０．００５〜１％の範囲を例示することが出来る。
The water-soluble fragrance product or water-soluble fragrance composition of the present invention can be used for any food. For example, dairy products include creams (including fresh cream, whipped cream containing vegetable oils, cream sauces, etc.), butters (including daily spreads containing vegetable oils), cheeses (processes) Cheese, including cheese food), ice cream (including lacto ice, etc.), concentrated milk (including nonfat concentrated milk, full fat concentrated milk, sweetened defatted concentrated milk, etc.), whole milk powder, skim milk powder, cream powders , Modified powdered milk, milk, fermented milk, lactic acid bacteria beverages, milk drinks and foods made mainly from these dairy products; fruit drinks, carbonated drinks, tea-based drinks (tea, oolong tea, green tea, etc.) as drinks , Coffee drinks, functional drinks; Western liquors (wine, whiskey, brandy, rum, gin, liqueur, etc.), liquor, sparkling liquor, beer, etc. Low-alcoholic beverages; Candy, desserts, chewing gums, chocolates, baked confectionery / bakery, frozen confectionery (ice creams, sorbets, iced candy); soups; processed meat products; processed fishery products Cooked foods; frozen foods; seasonings; microwave foods; tobacco and the like. Among the above foods, for example, beverages, jellies, desserts and dairy products are preferable.
In the production of the food, the water-soluble fragrance product or the water-soluble fragrance composition of the present invention can be blended at any stage, but it is preferably added to the water phase during the production of the food. There are no particular limitations on the method of addition and blending, but a simple method of simply stirring and mixing is possible without using a homomixer, a high-pressure homogenizer, a high-pressure emulsifier or the like. Of course, when carrying out the present invention, a homomixer or the like may be used. In addition, the manufacturing method of a foodstuff is possible by a well-known method using a well-known raw material.
The amount of the water-soluble fragrance product or composition of the present invention to be added to food varies depending on the type of food, dosage form or intended use, but is preferably in the range of 0.0005 to 5%, more preferably 0.005 to 1. % Range can be exemplified.
本発明の水溶性香料商品または水溶性香料組成物は、乳化香料やエッセンスの製造に較べて、油溶性香料とポリオキシエチレンソルビタン脂肪酸エステルとグリセリン二酢酸エステルとを攪拌混合するだけという簡単な製造法と装置で得ることが出来る。また、得られた香料商品または水溶性香料組成物は、３成分が均一に溶解し、その経時安定性も良好である。 The water-soluble fragrance product or the water-soluble fragrance composition of the present invention is simply manufactured by stirring and mixing an oil-soluble fragrance, a polyoxyethylene sorbitan fatty acid ester, and glycerin diacetate, as compared with the production of emulsified fragrance and essence. Can be obtained by law and equipment. Moreover, the obtained fragrance | flavor goods or water-soluble fragrance | flavor composition melt | dissolves three components uniformly, and its temporal stability is also favorable.
本発明の水溶性香料商品または水溶性香料組成物は、飲料生地等の水性液に配合された時、高圧乳化機等を用いずとも、攪拌混合するだけという簡単な製造法と装置で容易に均一分散、可溶化することが出来、また得られた水性液は、風味が強く、ボリューム感とフレッシュ感等に優れた香気または風味が付与される。更に得られた水性液は、長期間放置後も、濁り、油浮き、リング、沈殿物は見られず、また異味、異臭も認められず、経時安定性も良好である。 The water-soluble fragrance product or the water-soluble fragrance composition of the present invention can be easily prepared by a simple manufacturing method and apparatus in which, when blended in an aqueous liquid such as a beverage dough, only by stirring and mixing without using a high-pressure emulsifier or the like. The aqueous liquid obtained can be uniformly dispersed and solubilized, and the obtained aqueous liquid has a strong flavor and is imparted with an aroma or flavor that is excellent in volume and freshness. Furthermore, the obtained aqueous liquid does not show turbidity, oil floatation, rings or precipitates even after standing for a long period of time, and does not have any off-flavors or odors, and has good stability over time.
本発明の水溶性香料商品または水溶性香料組成物は、精油の水／アルコール抽出物を用いるエッセンス香料がマイルドで柔らかさのある香味とは異なり、精油の疎水性成分も含めた精油全ての成分が溶解している為、精油そのものからくる香味豊かな香調（例えばシャープでボディ感のある）を水性液に付与することができる。
また、本発明の水溶性香料商品または水溶性香料組成物中においては、従来の技術に較べて油溶性香料に対する乳化剤の比率が少なく、食品に用いたときの味への影響がより少ない。
The water-soluble fragrance product or water-soluble fragrance composition of the present invention is different from essence fragrance using a water / alcohol extract of essential oil, and has a mild and soft flavor. Can be imparted to the aqueous liquid with a rich flavor (for example, sharp and bodily) coming from the essential oil itself.
Moreover, in the water-soluble fragrance | flavor goods or water-soluble fragrance | flavor composition of this invention, compared with the prior art, there are few ratios of the emulsifier with respect to oil-soluble fragrance | flavor, and there are few influences on the taste when used for a foodstuff.
本発明の水溶性香料商品または水溶性香料組成物を配合して得られる飲料、ゼリーその他の食品は、風味が強く、ボリューム感とフレッシュ感等に優れ、嗜好性が高い。また、長期間放置後も濁り、油浮き、リング、沈殿物が無く、また異味、異臭も認められず、その経時安定性も良好である。 Beverages, jelly and other foods obtained by blending the water-soluble fragrance product or water-soluble fragrance composition of the present invention have a strong flavor, excellent volume and freshness, and high palatability. Further, even after standing for a long period of time, it is not turbid, no oil floats, no rings or precipitates are found, no off-flavors or off-flavors are observed, and its stability over time is good.
以下、実施例により本発明を詳細に説明する。 Hereinafter, the present invention will be described in detail by way of examples.
オレンジオイル（塩野香料（株）製）とグリセリン二酢酸エステルと、ポリソルベート２０またはポリソルベート８０の乳化剤（花王（株）製）とを表１のＮｏ.１および２で示す重量比率で攪拌棒により攪拌しながら混合したところ、いずれも溶解し、混和性の良好な水溶性香料組成物が得られた。 Orange oil (manufactured by Shiono Koryo Co., Ltd.), glycerin diacetate, and an emulsifier of polysorbate 20 or polysorbate 80 (manufactured by Kao Co., Ltd.) were stirred with a stir bar at the weight ratios shown in Nos. 1 and 2 of Table 1. As a result, all of them were dissolved, and a water-soluble fragrance composition having good miscibility was obtained.
レモンオイル、グレープフルーツオイル（ＧＦオイル）、ライムオイル及びオレンジオイルの各種柑橘系オイル（塩野香料（株）製）とポリソルベート８０とグリセリン二酢酸エステルとを表２の３〜６で示す重量比率で攪拌棒により攪拌混合したところ、いずれも溶解し、混和性の良好な水溶性香料組成物が得られた。 Lemon oil, grapefruit oil (GF oil), lime oil and orange oil citrus oils (manufactured by Shiono Koryo Co., Ltd.), polysorbate 80, and glycerin diacetate are stirred at a weight ratio indicated by 3-6 in Table 2. When stirring and mixing with a stick, all of them dissolved and a water-soluble fragrance composition having good miscibility was obtained.
（糖酸液での可溶化）実施例1において、オレンジオイルをレモンオイル、グレープフルーツオイル（ＧＦオイル）またはライムオイル（塩野香料（株）製）に替える以外は同様にして、攪拌棒により攪拌混合したところ、いずれも溶解し、混和性の良好な計６種の水溶性香料組成物が得られた。得られた水溶性香料組成物を攪拌棒により攪拌しながら糖酸液にそれぞれ０．１％添加してその可溶化性を評価したところ、全て透明に均一溶解した。得られた６種の溶解液は室温で６ヶ月および５５℃で４週間放置後のいずれの場合も油浮き等も見られず、経時安定性は良好であった（尚、水溶性香料組成物を室温で６ヶ月放置後も分離は見られず、経時安定性は良好であった）。
また、前記のレモンオイル、グレープフルーツオイルまたはライムオイルを用いて、乳化剤をポリソルベート２０：ポリソルベート８０が３：２（重量比）の混合物に替える以外は全く同様にして、攪拌棒により攪拌混合したところ、いずれも溶解し、混和性の良好な３種の（レモンオイル、グレープフルーツオイルまたはライムオイル）水溶性香料組成物が得られ、それらそれぞれを攪拌棒により攪拌しながら糖酸液に０．１％添加してその可溶化性を評価したところ、全て透明に均一溶解した。得られた３種の溶解液は、室温で６ヶ月および５５℃で４週間放置後のいずれの場合も油浮き等も見られず、経時安定性は良好であった（尚、水溶性香料組成物を室温で６ヶ月放置後も分離は見られず、経時安定性は良好であった）。
(Solubilization with sugar acid solution) In Example 1, except that orange oil is replaced by lemon oil, grapefruit oil (GF oil) or lime oil (manufactured by Shiono Koryo Co., Ltd.), stirring and mixing is performed in the same manner. As a result, all were dissolved and a total of six water-soluble fragrance compositions having good miscibility were obtained. When the obtained water-soluble fragrance composition was added to a saccharic acid solution while stirring with a stir bar to evaluate its solubilization property, all were uniformly and uniformly dissolved. The obtained 6 types of solution did not show any oil floating in any case after standing at room temperature for 6 months and at 55 ° C. for 4 weeks, and the stability over time was good (in addition, the water-soluble fragrance composition) Was not observed even after standing at room temperature for 6 months, and the stability over time was good).
Further, when the above-described lemon oil, grapefruit oil or lime oil was used, the emulsifier was stirred and mixed with a stirring bar in exactly the same manner except that the polysorbate 20: polysorbate 80 was changed to a 3: 2 (weight ratio) mixture. 3 types of water-soluble fragrance compositions (lemon oil, grapefruit oil or lime oil) that are both soluble and have good miscibility are obtained, and 0.1% is added to the sugar acid solution while stirring each with a stir bar. Then, when the solubilization property was evaluated, all were uniformly and uniformly dissolved. The obtained three types of solution did not show any oil floating or the like after standing at room temperature for 6 months and after standing at 55 ° C. for 4 weeks, and the stability over time was good (in addition, the water-soluble fragrance composition) Even after the product was left at room temperature for 6 months, no separation was observed, and the stability over time was good.
５０リットルのプロペラ攪拌機付きタンクを用いて、レモンオイル（塩野香料（株）製）と、ポリソルベート８０（花王（株）製）と、グリセリン二酢酸エステルとを１０：５０：４０（重量比）で混合し、本発明の水溶性香料組成物を得た。得られた水溶性香料組成物は、1リットルのガラス容器に充填密閉し、水溶性香料商品（試作品、以下も同様）とした。また、レモンオイルをオレンジオイル、グレープフルーツオイル（ＧＦオイル）またはライムオイルに変更する以外は全く同様にして、それぞれ本発明の水溶性香料商品を得た。 Using a 50 liter tank with a propeller stirrer, lemon oil (manufactured by Shiono Koryo Co., Ltd.), polysorbate 80 (manufactured by Kao Corporation), and glycerin diacetate at 10:50:40 (weight ratio) It mixed and the water-soluble fragrance | flavor composition of this invention was obtained. The obtained water-soluble fragrance composition was filled and sealed in a 1 liter glass container to obtain a water-soluble fragrance product (prototype, the same applies hereinafter). Moreover, the water-soluble fragrance | flavor goods of this invention were obtained respectively in the same manner except having changed lemon oil into orange oil, grapefruit oil (GF oil), or lime oil.
５０リットルのプロペラ攪拌機付きタンクを用いて、果糖ブドウ糖液糖４００部、グラニュー糖１８０部、クエン酸５．５部、クエン酸三ナトリウム１部及び水５９７．５を用いて５倍シロップ１１８４部を調製した。この５倍シロップに実施例４で得た４種の水溶性香料商品をそれぞれ０．５％攪拌しながら添加したところ、全て透明に溶解した。また、上記シロップを５倍希釈後も物理的な変化は見られなかった。希釈液をガラス瓶充填しモデル飲料を得た。得られた飲料は、同種の柑橘エッセンス香料を同量添加したものに較べて、風味が強く、ボリューム感とフレッシュ感等に優れていた。これは精油の水／アルコール抽出物を用いるエッセンス香料とは異なり、精油の疎水性成分も含めた精油全ての成分が溶解している為、精油そのものからくるシャープでボディ感のある香調が生じていると考えられる。
得られた飲料を８５℃ｘ１３分の殺菌後、５℃、室温、５５℃に４週間放置して経時安定性を評価した。その結果、４週間経過後のいずれのサンプルも、濁り、リング、沈殿は見られず、また異味、異臭は認められなかった。
Using a 50 liter tank equipped with a propeller stirrer, 400 parts of fructose glucose liquid sugar, 180 parts of granulated sugar, 5.5 parts of citric acid, 1 part of trisodium citrate and 597.5 of water, 1184 parts of 5 times syrup Prepared. When the 4 types of water-soluble fragrance products obtained in Example 4 were added to the 5-fold syrup with stirring by 0.5%, all of them were dissolved transparently. In addition, no physical change was observed after the syrup was diluted 5 times. The diluted solution was filled into a glass bottle to obtain a model beverage. The obtained beverage had a strong flavor and was excellent in volume and freshness compared with the same type of citrus essence flavor added. Unlike essential fragrances that use essential oil water / alcohol extracts, all essential oil components, including the hydrophobic components of essential oils, are dissolved, resulting in a sharp and bodily fragrance that comes from the essential oil itself. It is thought that.
The obtained beverage was sterilized at 85 ° C. for 13 minutes and then allowed to stand at 5 ° C., room temperature and 55 ° C. for 4 weeks to evaluate the stability over time. As a result, no turbidity, ring, or precipitation was observed in any of the samples after 4 weeks, and no off-flavors or odors were observed.
ゲル化剤（ＮＥＷＧＥＬＩＮ ＬＢ―６０９（中央フーズマテリアル社製））１１部、果糖ブドウ糖液糖１８８部、５倍濃縮レモン果汁６０部、クエン酸（結晶）２．２２部、実施例４で得たレモンオイルの水溶性香料商品２部及び精製水７３６．７８部から常法によりカップゼリーを調製した。得られたカップゼリーは、同種の柑橘エッセンス香料を同量添加したものに較べて、風味が強く、ボリューム感とフレッシュ感等に優れていた。
11 parts of a gelling agent (NEWGELIN LB-609 (manufactured by Chuo Foods Materials)), 188 parts of fructose glucose liquid sugar, 60 parts of 5 times concentrated lemon juice, 2.22 parts of citric acid (crystal), obtained in Example 4 A cup jelly was prepared from 2 parts of a water-soluble flavor product of lemon oil and 736.78 parts of purified water by a conventional method. The obtained cup jelly had a strong flavor and was excellent in volume, freshness, and the like, compared to the same citrus essence fragrance added in the same amount.
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| JPH07171377A (en) * | 1993-12-20 | 1995-07-11 | Sanei Gen F F I Inc | Manufacture of emulsified composition |
| JPH09157179A (en) * | 1995-12-04 | 1997-06-17 | Terumo Corp | Liquid nourishing composition |
| JP2004166632A (en) * | 2002-11-21 | 2004-06-17 | Taiyo Kagaku Co Ltd | Deterioration preventing agent for flavor component |
| JP2005013117A (en) * | 2003-06-26 | 2005-01-20 | Dai Ichi Kogyo Seiyaku Co Ltd | Emulsifier for coffee whitener and coffee whitener using the same |
| JP2006136230A (en) * | 2004-11-11 | 2006-06-01 | Shiono Koryo Kk | Flavor composition and food formulated with the same |
| JP2006136228A (en) * | 2004-11-11 | 2006-06-01 | Shiono Koryo Kk | Flavor composition and food formulated with the same |
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| JPH07171377A (en) * | 1993-12-20 | 1995-07-11 | Sanei Gen F F I Inc | Manufacture of emulsified composition |
| JPH09157179A (en) * | 1995-12-04 | 1997-06-17 | Terumo Corp | Liquid nourishing composition |
| JP2004166632A (en) * | 2002-11-21 | 2004-06-17 | Taiyo Kagaku Co Ltd | Deterioration preventing agent for flavor component |
| JP2005013117A (en) * | 2003-06-26 | 2005-01-20 | Dai Ichi Kogyo Seiyaku Co Ltd | Emulsifier for coffee whitener and coffee whitener using the same |
| JP2006136230A (en) * | 2004-11-11 | 2006-06-01 | Shiono Koryo Kk | Flavor composition and food formulated with the same |
| JP2006136228A (en) * | 2004-11-11 | 2006-06-01 | Shiono Koryo Kk | Flavor composition and food formulated with the same |
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