JP5065742B2 - Seasoned food with improved flavor expression and sustainability - Google Patents

Description

  The present invention relates to a seasoned food with improved flavor expression and sustainability. Specifically, the present invention relates to a seasoned food in which expression and sustainability of a flavor is improved and an unfavorable flavor is masked, a flavor composition used for the seasoning, and a method for producing the same.

  Conventionally, as a method of increasing the sustainability of the component by controlling the release timing and rate of the desired component, the component is enclosed in a microparticle container (microcapsule) made of natural or synthetic polymer with a diameter of about several to several hundreds of micrometers. A so-called microencapsulation method is known. Microcapsule production methods include gelatin coacervation (for example, Patent Document 1 and Patent Document 2), and an in situ method for forming a film from an external phase (aqueous phase) (for example, Patent Document 3, Patent Document 4, Patent Document 5, Patent Document 6, Patent Document 7), and interfacial polymerization using a film-forming reaction between an inner phase and an outer phase are well known. Recently, microorganisms using the cell wall of microorganisms such as yeast as capsule films Microcapsules have also become widely known.

  As a method for producing microcapsules using microorganisms, for example, as described in publications such as Patent Document 8, Patent Document 9, Patent Document 10, Patent Document 11, Patent Document 12, and Patent Document 13, yeast A method of encapsulating a desired exogenous substance such as a fragrance without removing the body's content components, and publications such as Patent Document 14, Patent Document 15, Patent Document 16, Patent Document 17, and Patent Document 18 As described above, there is a method of encapsulating a desired exogenous substance in the microbial cells after removing endogenous components from the microbial cells. In the latter method, as the endogenous components in the yeast cells are removed, more desired exogenous substances can be included, and as a result, the effects of the exogenous substances can be increased. It is useful in that respect.

  Furthermore, as a method of adding an emulsification technique to a microcapsule using yeast, a hydrophobic liquid is added to a water-soluble liquid containing a polymer emulsifier, emulsified into microdrops, and then added to a yeast dispersion. A method for producing a microcapsule in which a hydrophobic liquid is included in yeast cells by adding to the yeast (Patent Document 19), and the yeast is dispersed in a two-layer liquid of a hydrophobic liquid in which phospholipids such as lecithin are dissolved and water A method for producing yeast encapsulating externally added phospholipids by mixing (Patent Document 20) is known.

  However, the application of flavors in which oil-soluble flavors such as seasonings are encapsulated in the cells of the above microorganisms to seasoning foods such as powdered soups and snacks has not been studied. In addition, the speed, strength, or sustainability of expression when a flavor component is encapsulated in a microbial cell is not yet sufficient, and further improvement is required.

U.S. Pat. No. 2,800,547 U.S. Pat. No. 2,800,498 Japanese Patent Publication No. 36-9168 Japanese Patent Publication No. 47-23165 JP 48-57892 A Japanese Patent Laid-Open No. 51-9079 JP 54-25277 A JP 61-88871 A JP-A-63-88033 WO94 / 22572 international publication pamphlet

International publication pamphlet of WO96 / 36433 JP 58-107189 A European Patent No. 0242135 B1 JP-A-4-4033 JP-A-4-63127 Japanese Patent Laid-Open No. 4-117245 Japanese Patent Laid-Open No. 5-15770 JP-A-8-243378 Japanese Patent Publication No. 5-68298 JP-A-7-289885

  An object of the present invention is to provide a seasoned food with improved flavor expression and sustainability, and masking an unfavorable flavor.

  The inventors of the present invention have made extensive studies to solve the above problems, and the flavor sustainability is improved by adding a microbial cell containing a flavor to a seasoning food such as a powder soup or a snack. I found out that More preferably, in addition to the microbial cell encapsulating the fragrance, by adding one or more selected from water-soluble fragrances, oil-soluble fragrances and fragrances emulsified with oil-soluble fragrances, The present inventors have found that a seasoned food having excellent flavor expression and masking an unfavorable flavor can be prepared.

  In addition, as a method for producing a fragrance composition, it was found that a fragrance composition suitable for a desired purpose can be produced by emulsifying after emulsifying an oil-soluble fragrance in a microbial cell.

That is, the present invention relates to the seasoned foods, perfume compositions and methods for producing the same listed below;
Item 1. A seasoning food characterized by adding microbial cells containing a fragrance.
Item 1 includes the following aspects:
Item 1. The seasoned food according to Item 1, wherein a microbial cell containing a water-soluble flavor is added.
Item 1-2. The seasoning food according to Item 1, wherein a microbial cell containing an oil-soluble fragrance is added.

Item 2. Item 2. The seasoning food according to Item 1, wherein one or more selected from water-soluble fragrances, oil-soluble fragrances, and fragrances emulsified with oil-soluble fragrances are added to the microbial cells containing the fragrances.

Item 2 includes, for example, the following embodiments;
Item 2. The seasoning food according to Item 2, wherein a microbial cell encapsulating a water-soluble flavor and a water-soluble flavor are added.
Item 2-2. The seasoned food according to Item 2, to which a microbial cell body containing a water-soluble flavor and an oil-soluble flavor are added.
Item 2-3. The seasoning food according to Item 2, to which a microbial cell encapsulating a water-soluble flavor and a flavor emulsified with an oil-soluble flavor are added.
Item 2-4. The seasoning food according to Item 2, to which a microbial cell containing an oil-soluble flavor and a water-soluble flavor are added.
Item 2-5. The seasoned food according to Item 2, to which a microbial cell containing an oil-soluble flavor and an oil-soluble flavor are added.
Item 2-6. The seasoned food according to Item 2, to which a microbial cell encapsulating an oil-soluble flavor and a flavor emulsified with an oil-soluble flavor are added.

Item 3. Item 3. The seasoned food according to Item 1 or 2, wherein the seasoned food is a powdered soup or a snack.

Item 4. A fragrance composition containing a microbial cell encapsulating a fragrance, and one or more selected from a water-soluble fragrance, an oil-soluble fragrance, and a fragrance obtained by emulsifying an oil-soluble fragrance.
Item 4 includes, for example, the following embodiments;
Item 4-1. A fragrance composition comprising a microbial cell encapsulating a water-soluble fragrance and a water-soluble fragrance.
Item 4-2. A fragrance composition comprising a microbial cell encapsulating a water-soluble fragrance and an oil-soluble fragrance.
Item 4-3. A fragrance composition comprising a microbial cell encapsulating a water-soluble fragrance and a fragrance emulsified with an oil-soluble fragrance.
Item 4-4. A fragrance composition comprising a microbial cell containing an oil-soluble fragrance and a water-soluble fragrance.
Item 4-5. A fragrance composition comprising a microbial cell containing an oil-soluble fragrance and an oil-soluble fragrance.
Item 4-6. A fragrance composition comprising a microbial cell encapsulating an oil-soluble fragrance and a fragrance obtained by emulsifying the oil-soluble fragrance.

Item 5. A method for producing a fragrance composition, comprising emulsifying after a fragrance is encapsulated in a microbial cell.
Item 6. Flavor expression of seasoning food, characterized in that the seasoning food contains microbial cells encapsulating a fragrance, and at least one selected from a water-soluble fragrance, an oil-soluble fragrance and a fragrance emulsified with an oil-soluble fragrance. And a method for enhancing persistence and masking unfavorable flavors.

  According to the present invention, it is possible to improve both the rapid expression of flavor and the sustainability of flavor release, the flavor expression is fast, the flavor is sustained, and the unfavorable flavor is masked. Can be provided.

  The seasoned food with improved flavor expression and sustainability according to the present invention is characterized by adding microbial cells containing a flavor.

In the present invention, the microorganism used for encapsulating the fragrance in the fungus body includes algae, yeast, fungi, bacteria, etc., as long as it has a cell wall and ensures safety to the human body. Any microorganism can be used regardless of the case. Yeast is preferred. Here, yeasts that are suitable for ingestion into the human body, such as barley yeast, baker's yeast, and Torula yeast, can be arbitrarily used. Specifically, Saccharomyces cerevisiae (Saccharomyces cerevisiae), Saccharomyces Rukishii (Saccharomyces rouxii), and Saccharomyces Carlsbad Great cis (Saccharomyces carlsbergensi s) yeast belonging to the genus Saccharomyces, such as; Candida & Uchirisu (Candida utilis), Examples include yeast belonging to the genus Candida such as Candida tropicalis , Candida lipolytica , and Candida flaveri . These microorganisms can be used alone or in any combination of two or more. These microorganisms are not particularly limited, but preferably have a particle size in the range of 1 μm to 20 μm.

  These microorganisms can be encapsulated in any state, regardless of whether they are viable and dead, whether they are wet or dry, and whether or not the endogenous bacterial components are eluted and removed. Can also be used. Preferably, it is desirable to use a microorganism in which endogenous bacterial components are eluted in advance from the bacterial cells. Here, examples of endogenous bacterial components include amino acids, peptides, proteins (including enzymes), carbohydrates, nucleic acids, and lipids. By doing this, more exogenous substances can be put into the microbial cells, and undesirable tastes and odors originating from the endogenous microbial components, and endogenous microbial components can occur. It becomes possible to significantly prevent degradation or alteration of exogenous substances to be included.

  The method for eluting the endogenous bacterial component (endogenous component) out of the bacterial cell is not particularly limited, and a known method or a method developed in the future can be arbitrarily used. For example, known methods include physical treatment methods such as heating treatment, pH treatment and cell wall crushing treatment; chemical treatment methods such as an elution promoter addition method; enzymes such as intracellular component elution enzymes and cell wall lytic enzymes. Enzyme treatment methods used; or a combination thereof (see JP-A-4-4033 etc.).

  Here, the heating treatment can be carried out by heating the suspension of the target microorganism to usually 30 to 100 ° C., preferably 30 to 60 ° C., and stirring over several minutes to several hours. At this time, in order to more effectively and efficiently dissolve the intracellular components, an elution accelerator addition method can be used in combination. Examples of elution promoters used here include lower alcohols such as ethanol and propanol, polar organic solvents such as ethyl acetate and acetone: inorganic salts, saccharides, quaternary ammonium salts, various antibacterial / antibacterial / bactericidal agents, and water. Examples include bases such as sodium oxide and potassium hydroxide. Specifically, a method of adding a solvent such as acetone to an aqueous dispersion of microorganisms and shaking for about 24 hours at a temperature of about 40 ° C. can be exemplified.

  The cell wall crushing treatment can be performed by breaking the cell wall using a sonicator or a mill. Specifically, a method of treating an aqueous dispersion of microorganisms with a bead mill for 10 minutes can be exemplified.

  In addition, in the intracellular component elution enzyme treatment method, a method using a self-digesting enzyme possessed by a microorganism (Babayan, TLand Bezrukov, MG, 1 Acta Biotechnol. O, 5,129-136 (1985)), and a protease alone, or The enzyme treatment method includes treating yeast with a combination of at least one of nuclease, β-glucanase, esterase or lipase and a protease. Specifically, it can be carried out by incubating an aqueous dispersion of a microorganism having an autodigestive enzyme or an aqueous dispersion of a microorganism to which the enzyme is added at a temperature range of 30 to 60 ° C. for 1 to 48 hours.

  In the cell wall lytic enzyme treatment method, an enzyme that decomposes a component constituting a cell wall of a microorganism (polysaccharide such as glucan or mannan, complex of these polysaccharide and protein, chitin, etc.), for example, glucanase (β-1, 3 glucanase), a method of treating yeast with at least one enzyme of mannanase or chitinase. Specifically, the cell wall lysing enzyme treatment is carried out by incubating an aqueous dispersion of a microorganism to which the above enzyme has been added, usually under conditions of pH 4 to 9 at a temperature range of 30 to 60 ° C. for several minutes to 10 hours. Can do.

  The treated product thus obtained is further centrifuged to remove the supernatant, and the resulting residue (bacteria) is further washed, heated, and adjusted for pH to remove intracellular components. The obtained microbial cells can be obtained.

  In addition, the microorganisms eluted with endogenous bacterial components used in the present invention widely include those obtained by eluting and removing bacterial components without being restricted by the elution method and elution degree exemplified above. Is done. Preferably, the endogenous bacterial body so that the ratio (dissolution rate) of the absolute dry weight of the eluted component to the absolute dry weight of 100% by weight of the untreated microorganism is 10 to 80% by weight, preferably 30 to 70% by weight. Mention may be made of microorganisms from which the components have been eluted.

  In addition, as a microbial cell obtained by removing the endogenous microbial component (endogenous component), a commercially available product can be used. Examples of such cells include, but are not limited to, yeast cell walls sold by Oriental Yeast Co., Ltd., Tanabe Seiyaku Co., Ltd., Asahi Food and Healthcare Co., Ltd., and Kirin Brewery Co., Ltd. (all in Japan).

  For the purpose of enclosing as much oil-soluble fragrance as possible in the inside of the microorganism, the microorganism from which the endogenous bacterial body component has been removed (cell residue) is further subjected to an acidic treatment ( JP-A-8-243378), alkaline treatment (Japanese Patent Publication No. 7-32871), alcohol treatment (Japanese Patent Publication No. 8-29246) may be applied. The above-described methods are all known methods, but these methods are limited to the extent that the cell wall of the microorganism to be prepared has chemical and physical properties that are acceptable as a microcapsule film. It is not limited to.

  Specifically, as the acid treatment, the cell residue obtained by the above treatment method such as an enzyme treatment method is treated with an inorganic acid such as hydrochloric acid, phosphoric acid or sulfuric acid, or an organic acid such as lactic acid, citric acid, acetic acid or ascorbic acid. And a method of suspending in an acidic aqueous solution (preferably pH 2 or lower) and heating (preferably 50 to 100 ° C.) with stirring over a predetermined time.

  In the alkali treatment, the cell residue obtained by the above treatment method such as an enzyme treatment method is stirred for several minutes to several hours in an alkaline aqueous solution, preferably an aqueous solution having a pH of 9 to 13, more preferably a pH of 10 to 12. Can be implemented. The temperature of the aqueous solution is not particularly limited, and a range of 20 to 100 ° C can be normally used, but is preferably a heated state of 30 to 100 ° C, more preferably 50 to 80 ° C. To prepare the alkaline aqueous solution, use an inorganic salt such as sodium hydroxide, calcium hydroxide, potassium hydroxide, or sodium silicate; or an organic nitrogen compound such as ammonia, monoethanoldiamine, ethylenediamine, or diethylenetriamine aqueous solution. Can do.

  Alcohol treatment can be carried out by adding alcohol such as monohydric alcohol or hydrous alcohol to the cell residue obtained by the above treatment method such as enzyme treatment method and stirring for several minutes to several hours. it can. The temperature of the treatment solution is not particularly limited as long as the alcohol does not volatilize, but a range of 20 to 80 ° C. can be usually used. Preferably it is 30-60 degreeC. More preferably, the method of stirring in a 40-50 degreeC heating state can be mentioned. Here, examples of the monohydric alcohol include lower alcohols having 1 to 6 carbon atoms such as methanol, ethanol, propanol, isopropyl alcohol, butanol, and hexanol. Ethanol is preferable.

  The fragrance | flavor said by this invention will not be specifically limited if it is a component containing a water-soluble and oil-soluble flavor component. As a fragrance to be encapsulated in microbial cells, an oil-soluble flavor component is preferably used. As what has these flavor components, the component containing a fragrance | flavor, a sweetener, a sour agent, a seasoning, a bitter agent, and a spice especially can be mentioned. Examples include extracts obtained from animal and plant natural raw materials by extraction with non-volatile solvents, extraction with volatile solvents, supercritical extraction, etc., essential oils and recovery flavors obtained by steam distillation or pressing methods, etc. Examples include natural fragrances such as synthetic fragrances synthesized by chemical methods, and fragrance bases obtained by blending and dissolving these fragrances in fats and oils or solvents. Examples of natural fragrances include extracts such as absolute, extract, and oleoresin, essential oils such as cold press, and alcohol extracts called tincture.

  Examples of essential oils include anise, allspice, onion, orange, garlic, cassia bark, cardamom, caraway, carrot, cubbe, cumin, clari sage, clove bud, clove leaf, cognac oil, coriander, camphor, camphor, cinnamon, Essential oils such as sweet bay, sage, celery seed, thyme, dill, nutmeg, fennel, bay leaf, lime, lemon, laurel, peppermint, spearmint, basil, cardamom, celery, ginger, mustard, paprika, parsley, black pepper Flower essential oils such as mandarins and lavenders.

  Also, absolutes; or oleoresins; synthetic fragrances such as limonene, linalool, geraniol, menthol, eugenol, vanillin; extracted oils derived from beans such as coffee, cacao, vanilla, roasted peanuts; black tea, green tea, oolong tea, etc. Extracts; other synthetic fragrance compounds, blended fragrance compositions, and one or more of these can be used in any combination.

  Here, as the fragrance, fragrances generally used in the fields of food and medicine and cosmetics can be widely cited, but those that are applicable to edible products such as food are preferable. Specific examples include citrus flavors such as orange, lemon, lime, grapefruit, mandarin, and tangerine; fruits such as apple, banana, cherry, grape, melon, peach, pineapple, plum, raspberry, and strawberry. Flavors such as vanilla, coffee, cocoa and chocolate; mint flavors such as peppermint and spearmint; spice flavors such as allspice, cinnamon and nutmeg; nuts such as almonds, peanuts and walnuts Examples of the flavor include fish flavors such as crab, shrimp, and other seafood; and other flavors such as vegetables, grains, and seaweed. As fragrance ingredients, menthol, dl-menthol, menthone, vanillin, ethyl vanillin, cinnamic acid, piperonal, d-borneol, maltol, ethyl maltol, camphor, methyl anthranilate, methyl cinnamate, cinnamic alcohol, N-methyl Examples include methyl anthranilate, methyl β-naphthyl ketone, limonene, linalool, and allyl isothiocyanate. In addition, even if these are used individually by 1 type, 2 or more types can also be used in arbitrary combinations.

  Examples of sweeteners (including saccharides) include monosaccharides, disaccharides, oligosaccharides, sugar alcohols, and high-intensity sweeteners. Specifically, monosaccharides such as arabinose, galactose, xylose, glucose, sorbose, fructose, rhamnose, ribose, isomerized liquid sugar, N-acetylglucosamine; isotrehalose, sucrose, trehalulose, trehalose, neotrehalose, palatinose, maltose Disaccharides such as melibiose, lactulose, and lactose; α-cyclodextrin, β-cyclodextrin, isomaltoligosaccharide (isomaltose, isomaltotriose, panose, etc.), oligo-N-acetylglucosamine, galactosyl sucrose, galactosyl lactose, Galactopyranosyl (β1-3) galactopyranosyl (β1-4) glucopyranose, galactopyranosyl (β1-3) glucopyranose, galactopyranosyl (β -6) Galactopyranosyl (β1-4) glucopyranose, galactopyranosyl (β1-6) glucopyranose, xylo-oligosaccharides (xylotriose, xylobiose, etc.), gentio-oligosaccharides (gentiobiose, gentiotriose, gentiotetra) Ose), stachyose, theandeoligo, nigerooligosaccharide (such as nigerose), palatinose oligosaccharide, palatinose syrup, fucose, fructooligosaccharide (such as kestose, nystose), fructofuranosylnystose, polydextrose, maltosyl β-cyclodextrin, malto-oligosaccharide (Maltotriose, tetraose, pentaose, hexaose, heptaose, etc.), raffinose, sugar-bound starch syrup (coupling sugar), soybean oligosaccharide, invert sugar, starch syrup, etc. Sugar: isomalitol, erythritol, xylitol, glycerol, sorbitol, palatinit, maltitol, maltoteitol, maltotriitol, mannitol, lactitol, reduced isomaltoligosaccharide, reduced xylooligosaccharide, reduced gentiooligosaccharide, reduced maltose starch syrup, reduced Sugar alcohol such as chickenpox; α-glucosyltransferase-treated stevia, aspartame, acesulfame potassium, aritem, licorice extract (glycyrrhizin), triammonium glycyrrhizinate, tripotassium glycyrrhizinate, trisodium glycyrrhizinate, diammonium glycyrrhizinate, diglycyrrhizinate Potassium, disodium glycyrrhizinate, curculin, saccharin, saccharin sodium, cyclamate, scura , Stevia extract, stevia powder, dulcin, thaumatin (thaumatin), tenryocha extract, nigerian berry extract, neotame, neohesperidin dihydrochalcone, fructosyltransferase-treated stevia, brazilian licorice extract, miracle fruit extract, Examples include high sweetness sweeteners such as Lacanca extract, enzyme-treated licorice, and enzyme-decomposed licorice; and other honey, fruit juice, fruit juice concentrate, and the like.

  As the spices, those commonly used in the food and pharmaceutical fields and the cosmetics field can be widely used. Preferably, it is applicable to edible products such as foods and oral drugs. Examples include, but are not limited to, garlic, onion, lemongrass, chervil, tarragon, laurel, rosemary, basil, pepper, thyme, cinnamon, cashier, oregano, turmeric, clove, pepper, asanomi, safetida, ajowan, anise, Angelica, fennel, turmeric, oregano, allspice, orange nope, pepper, cassia, chamomile, mustard, cardamom, curry leaf, licorice, caraway, gardenia, cumin, watercress, poppy flea, caper, sesame, coriander, sassafras, saffron , Savory, salvia, salamander, perilla, charlotte, juniper berry, ginger, star anise, spearmint, horseradish, celery, sorrel, thyme, onion, tasty Lind, Tarragon, Chives, Dill, Pepper, Nutmeg, Nigella Mugwort, Nigera, Carrot, Garlic, Basil, Parsley, Hakka, Vanilla, Paprika, Hyssop, Phennegreek, Peppermint, Horsemint, Horseradish, Marjoram, Myouga, Lavender, Linden Spice extracts from lemon balm, rose, wasabi, etc., wine, cider, maraschino, sherry, beer, sake, mirin, shokosh, kouliansh, banyushu, pical, lamb, whiskey, gin, brandy, cherry brandy, apple brandy , Apricot brandy, awamori, ginger, fusel oil, vermouth, cointreau, absinthe, pastis, slogin, curacao and other liquor extracts, cattle , Sheep milk, goat milk, yoghurt, kefir, acidophilus milk, bifidus milk, and the like lactobacillus beverage extract.

  Acidulants include sorbic acid, benzoic acid, adipic acid, citric acid (crystal) (anhydrous), trisodium citrate, glucono delta lactone, gluconic acid, succinic acid, monosodium succinate, disodium succinate, acetic acid Sodium (crystal) (anhydrous), DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, lactic acid, sodium lactate, carbon dioxide, acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL Examples include sodium malate, phosphoric acid, itaconic acid, α-ketoglutaric acid, phytic acid, disodium dihydrogen pyrophosphate, sodium acid metaphosphate, vinegar and fruit juice.

  As seasonings, L-asparagine, L-aspartic acid, sodium L-aspartate, DL-alanine, L-alanine, L-arginine, L-arginine-L-glutamate, L-isoleucine, glycine, L-glutamine , L-glutamic acid, potassium L-glutamate, calcium L-glutamate, sodium L-glutamate, magnesium L-glutamate, L-cystine, L-serine, taurine (extract), L-tyrosine, L-theanine, DL-tryptophan L-tryptophan, DL-threonine, L-threonine, L-valine, L-histidine, L-histidine hydrochloride, L-hydroxyproline, L-phenylalanine, L-proline, betaine, DL-methionine, L-methionine, L-lysine, L-lysine L-aspartate, L-lysine hydrochloride, L-lysine-L-glutamate, L-leucine, disodium 5'-inosinate, 5'-disodium uridylate, 5'-disodium guanylate, 5 '-Cytidyl disodium, 5'-ribonucleotide calcium, 5'-ribonucleotide disodium, monopotassium citrate, tripotassium citrate, calcium citrate, trisodium citrate, succinic acid, monosodium succinate, succinate Disodium acid, sodium acetate (crystal), sodium acetate (anhydrous), DL-sodium tartrate, L-sodium tartrate, DL-sodium tartrate, sodium L-tartrate, calcium lactate, sodium lactate, monosodium fumarate, DL -Sodium malate, potassium chloride, salt water lake low sodium chloride Plum, crude seawater potassium chloride, whey salt, tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate (crystal), disodium hydrogen phosphate (anhydrous), dihydrogen phosphate Examples thereof include sodium (crystal), sodium dihydrogen phosphate (anhydrous), trisodium phosphate (crystal), trisodium phosphate (anhydrous), and chlorella extract.

  Bitterings include isoalpha bitter acid, caffeine (extract), Kawaratake extract, quinoa extract, yellowfin extract, gentian extract, spice extract, enzyme-treated naringin, Jamaica cassia extract, theobromine, naringin, Examples include nigaki extract, sagebrush extract, tomato extract, himematsutake extract, borapets, methylthioadenosine, litchi extract, olive tea, daidai extract, hop extract, mugwort extract.

  In addition, for example, “Patent Office Gazette, Collection of Well-known and Conventional Techniques (Fragrance) Part 2, Food Fragrance”, “Japan Fragrance Industry Association, 2003 Health and Welfare Science Research Report, Actual Use of Food Fragrance Compounds in Japan” The fragrance compounds described in “Investigation” can be used.

  A method of encapsulating the fragrance described above in the microbial cells described above includes a method of encapsulating the fragrance and microbial cells by mixing them. Specifically, a fragrance is added to the dispersion of the microbial cells (cell residue), the pH and temperature are adjusted as desired, and the fragrance is mixed into the cells by stirring as necessary for a predetermined time. Can be included. The pH is not particularly limited, but can be appropriately selected from the range of usually pH 5-9, preferably pH 6-8. The temperature is not particularly limited, but can be appropriately selected from the range of usually 40 to 80 ° C, preferably 50 to 70 ° C.

  Moreover, the necessity of stirring is not particularly limited. In the case of stirring, the oil-soluble fragrance can be more efficiently encapsulated in the microbial cells by using various stirring devices such as a blender having a stirring blade, an emulsifier, a disperser, or a homogenizer. At this time, the stirring speed, the number of rotations of stirring and the like are not particularly limited, but can be appropriately selected and adjusted from the range of 1,000 to 10,000 rpm.

  In mixing the fragrance and the microbial cell (cell residue), a hardener, antioxidant, stabilizer, dispersant, emulsifier, pH adjuster, preservative is added to the system in which the fragrance and microbial cell are mixed. Or you may mix | blend a deterioration inhibiting agent etc.

  Furthermore, in the present invention, in addition to the microbial cells encapsulating the fragrance, one or more selected from a water-soluble fragrance, an oil-soluble fragrance, and a fragrance emulsified with an oil-soluble fragrance may be used in combination. By using in combination, the flavor expression and sustainability of the seasoned food can be further increased, and an unfavorable flavor can be masked. The water-soluble fragrance and the oil-soluble fragrance can be added to the seasoned food as they are, but the oil-soluble fragrance can be added as an emulsified fragrance subjected to an emulsification treatment. Preferably, an emulsified flavor is used in combination with the microbial cell encapsulating the flavor.

  Examples of a method for preparing an emulsified fragrance emulsified with an oil-soluble fragrance can include a method of emulsifying using various emulsifiers, preferably gum arabic, gati gum, modified starch, surfactant, sodium caseinate, Examples thereof include a method of emulsifying using at least one selected from the group consisting of gelatin and lecithin. Preferably, gum arabic is used.

  As gum arabic, a commonly obtained leguminous plant, Acacia Senegal L, willdenow, or a secretion obtained from the trunk of the plant of the same genus is used as it is or dissolved and powdered by spray drying, or described in Japanese Patent No. 3600833 Modified gum arabic, modified Arabia obtained by carrying out the method described in JP-A-2003-321502, that is, a step of adjusting gum arabic to a moisture content of 3 to 30% by weight and a step of heating at 30 ° C. or higher. Gum can be exemplified by modified gum arabic having a weight average molecular weight of 900,000 or more by specific heating described in International Publication No. WO 2004/089991, and further prepared by heating using a thermostat such as an oven. It is also possible to use gum arabic having an average molecular weight of 1 million or more.

As a specific emulsification treatment method, an oil-soluble fragrance can be added to a solution containing an emulsifier such as gum arabic as described above and dispersed or emulsified. Specific examples of the dispersion or emulsification method include a method of stirring and mixing the oil phase component and the emulsifier solution using a homomixer, a colloid mill, a high-pressure homogenizer, an ultra-high pressure homogenizer, a collision-type ultra-high pressure homogenizer, and the like. Examples of the homogenization conditions include a method of performing 200 kg / cm ² once, but are not limited to this method. Heating and heating may be optionally performed during the stirring and mixing.

  Solvents that dissolve emulsifiers such as gum arabic can be used without limitation, and water, glycerin, propylene glycol, D-sorbitol, fructose glucose liquid sugar, etc. can be exemplified, and one or more of these can be combined. An emulsifier solution may be prepared. As a compounding quantity of the said emulsifier with respect to a solvent, 5-80 mass%, Preferably 20-50 mass% can be mentioned.

  The perfume obtained by emulsifying the oil-soluble perfume thus obtained is not particularly limited in its shape. For example, it may be in a solution state, or it may be in a solid state such as a powder produced by adding an appropriate carrier or the like according to a conventional method such as spray drying or freeze drying.

  The seasoned food referred to in the present invention is a seasoned food to which the microbial cells containing the above-mentioned fragrances are added, or preferably microbial cells containing the fragrances, and further emulsify water-soluble fragrances, oil-soluble fragrances and oil-soluble fragrances. If it is the seasoning food added in combination with 1 or more types chosen from the made fragrance | flavor, it will not restrict | limit. For example, foods and drinks, alcohol-containing foods and drinks and the like are included, but microbial cells containing the above-mentioned fragrances can be added for the purpose of seasoning (sharpening) of pharmaceuticals and quasi drugs.

  Specifically, preferred examples of food and drink include powdered soups and snacks. Examples of the powder soup include vegetable soup, cream soup, potov, bean soup, consommé soup, potage soup, chicken soup, tom yum soup and ramen soup. Examples of snacks include rice crackers such as rice crackers and hail, direct puff snacks, potato chips, corn chips, nuts, pretzels and popcorn.

  In addition to powdered soup or snacks, various foods and drinks can be mentioned. For example, frozen ice cream such as milk ice cream, fruit juice ice cream and soft ice cream, ice candy; chewing gum, bubble gum and other gums (plate gum, sugar-coated granule gum); coated chocolate such as marble chocolate, strawberry chocolate Chocolates such as chocolate with flavors such as blueberry chocolate and melon chocolate; hard candy (including bonbon, butterball, marble, etc.), soft candy (including caramel, nougat, gummy candy, marshmallow, etc.), drop, Caramels such as toffee; dairy and fat products such as butter, margarine, cheese and whipped cream.

  In addition, although it is the compounding quantity of the microbial cell which included the above-mentioned fragrance | flavor with respect to these foodstuffs, Although it can adjust suitably with applicable foodstuffs, 0.01-2 mass% can be mentioned as a compounding quantity, for example. .

  In addition, the present invention includes a microbial cell encapsulating a fragrance, and at least one selected from a water-soluble fragrance, an oil-soluble fragrance, and a fragrance obtained by emulsifying an oil-soluble fragrance. The present invention relates to a method for increasing the odor, increasing the sustainability of flavor release, and masking an unfavorable flavor. The fragrance used in the present invention can be prepared according to the above description. By using a microbial cell containing a fragrance, the speed, strength, or persistence of the release of the fragrance contained in the microbial cell can be controlled.

  Moreover, since 1 or more types chosen from the fragrance | flavor which emulsified the water-soluble fragrance | flavor, the oil-soluble fragrance | flavor, and the oil-soluble fragrance | flavor have favorable expression of flavor, combining the microbial cell which included the fragrance | flavor, and the said fragrance | flavor. By seasoning, the speed, strength or persistence of the flavor can be controlled, the expression and sustainability of the flavor can be increased, and unfavorable flavor can be masked. is there. Preferably, a microbial cell encapsulating a fragrance and a fragrance emulsified with an oil-soluble fragrance are used in combination.

  As a method for producing a fragrance composition containing a microbial cell encapsulating a fragrance and an emulsified fragrance, a microbial cell encapsulating a fragrance and an emulsified fragrance can be prepared separately as described above. It is possible to prepare them simultaneously by emulsifying them after enclosing a water-soluble and oil-soluble fragrance in the body. Specifically, it can be performed by adding a mixture in which a fragrance is encapsulated in the cells of the above-mentioned microorganism and then performing an emulsification treatment. As a method of performing the emulsification treatment, preferably, a method of emulsifying using at least one selected from the group consisting of gum arabic, gati gum, modified starch, surfactant, sodium caseinate, gelatin, and lecithin is mentioned. Can do. Preferably, gum arabic is used.

Specifically, using a homomixer, a colloid mill, a high-pressure homogenizer, an ultra-high pressure homogenizer, a collision-type ultra-high pressure homogenizer, etc., a method of stirring and mixing microorganisms encapsulating a fragrance in a fungus body and an emulsifier solution such as arabic gum Can be illustrated. Examples of the homogenization conditions include a method of performing 100 kg / cm ² once, but are not limited to this method. Heating and heating may be optionally performed during the stirring and mixing.

  Solvents that dissolve the emulsifier can be used without limitation, and water, glycerin, propylene glycol, D-sorbitol, fructose glucose liquid sugar, etc. can be exemplified, and an emulsifier solution is prepared by combining one or more of these. do it. As a compounding quantity of the said emulsifier with respect to a solvent, 5-80 mass%, Preferably 20-50 mass% can be mentioned.

  The thus prepared emulsifier solution can be emulsified by blending 10 to 90% by mass, preferably 30 to 80% by mass, of the above-mentioned microorganisms and fragrance mixture containing the fragrance in the cells. Furthermore, it is preferable to carry out an emulsification treatment after incorporating a larger amount of the fragrance into the microbial body than the amount that the fragrance can be mixed into the microbial body. Specifically, as the blending amount of the fragrance, there can be mentioned a method of blending 2 to 10 times, preferably 2 to 5 times the amount of the fragrance that can be blended in the microbial cells.

  In addition, the fragrance | flavor composition does not ask | require the shape in particular. For example, it may be in a solution state, or it may be in a solid state such as a powder produced by adding an appropriate carrier or the like according to a conventional method such as spray drying or freeze drying.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited thereto. Unless otherwise specified, “parts” means “parts by weight”. Those marked with “*” in the text indicate that they are registered trademarks of San-Ei Gen FFI Co., Ltd., and “*” marks in the text indicate that they are registered trademarks of San-Ei Gen FFI Co., Ltd.

(1) Fragrance composition using black pepper
Example 1: Preparation of a perfume composition (perfume in which a water-soluble perfume is encapsulated in a microbial cell ) Water-soluble savory perfume (black pepper) in 800 g of an aqueous dispersion (dry solid content 5%) containing 40 g of yeast ( Saccharomyces cerevisiae ) Essence) 60 g was added and stirred at 1,000 rpm for 24 hours. Next, a solution prepared by dissolving 40 g of dextrin in water was added to this mixture. After stirring and mixing for 30 minutes, this solution was mixed with a spray dryer. Spray drying was performed under conditions of an inlet temperature of 160 ° C. and an outlet temperature of 90 ° C. to obtain 90 g of a fragrance composition powder.

Example 2: Preparation of a fragrance composition (mixed fragrance of a fragrance containing a water-soluble fragrance in a microbial cell and a water-soluble fragrance) An aqueous dispersion (dry solid content 5%) containing 40 g of yeast ( Saccharomyces cerevisiae ) 800 g 60 g of water-soluble savory fragrance (black pepper essence) was added to the mixture and stirred at 1,000 rpm for 24 hours. Next, 10 g of water-soluble savory fragrance (black pepper essence) and 40 g of dextrin were dissolved in water. After stirring and mixing for 30 minutes, this solution was spray-dried with a spray dryer under the conditions of an inlet temperature of 160 ° C. and an outlet temperature of 90 ° C. to obtain 90 g of a fragrance composition powder.

Example 3: Preparation of a fragrance composition (mixed fragrance of a fragrance containing a water-soluble fragrance in a microbial cell and an oil-soluble fragrance) An aqueous dispersion containing 40 g of yeast ( Saccharomyces cerevisiae ) (dry solid content 5%) 800 g Add 50 g of water-soluble savory fragrance (black pepper essence) to the mixture and stir at 1,000 rpm for 24 hours. Next, dissolve 5 g of oil-soluble savory fragrance (black pepper oil) and 40 g of dextrin in water. After stirring and mixing for 30 minutes, this solution was spray-dried with a spray dryer under the conditions of an inlet temperature of 160 ° C. and an outlet temperature of 90 ° C. to obtain 90 g of a fragrance composition powder.

Example 4: Preparation of a fragrance composition (mixed fragrance of a fragrance encapsulating a water-soluble fragrance in a microbial cell and an emulsified fragrance) An aqueous dispersion (40% dry solid content) containing 40 g of yeast ( Saccharomyces cerevisiae ) Add 50 g of water-soluble savory fragrance (black pepper essence) and stir at 1,000 rpm for 24 hours. Separately, 40 g of gum arabic was dissolved in water and 5 g of oil-soluble savory fragrance (black pepper oil) was added to this mixture. After stirring and mixing for 30 minutes, the mixture was emulsified with a homogenizer (200 kg / cm ² treated once). Was added. After stirring and mixing for 30 minutes, this solution was spray-dried with a spray dryer under the conditions of an inlet temperature of 160 ° C. and an outlet temperature of 90 ° C. to obtain 90 g of a fragrance composition powder.

Example 5: Preparation of perfume composition (mixed perfume in which water-soluble perfume encapsulated in microorganisms and oil-soluble perfume is simultaneously emulsified ) Aqueous dispersion (dry solids 5) containing 40 g of yeast ( Saccharomyces cerevisiae ) %) Add 50 g of water-soluble savory fragrance (black pepper essence) to 800 g and stir at 1,000 rpm for 24 hours. To this mixture, 5 g of oil-soluble savory fragrance (black pepper oil) was added, a solution of 40 g of gum arabic dissolved in water was added, and the mixture was stirred and mixed for 30 minutes, followed by emulsification with a homogenizer (200 kg / cm ² treated once). This solution was spray-dried with a spray dryer under conditions of an inlet temperature of 160 ° C. and an outlet temperature of 90 ° C. to obtain 90 g of a fragrance composition powder.

Example 6: Preparation of a perfume composition (perfume containing an oil-soluble perfume in the microbial cell) An oil-soluble savory perfume (black pepper) in 800 g of an aqueous dispersion (dry solid content 5%) containing 40 g of yeast ( Saccharomyces cerevisiae ) (Oil) 10 g was added and stirred at 1,000 rpm for 24 hours. Next, a solution prepared by dissolving 50 g of dextrin in water was added to this mixture, and the mixture was stirred and mixed for 30 minutes. This solution was spray-dried with a spray dryer under conditions of an inlet temperature of 160 ° C. and an outlet temperature of 90 ° C. to obtain 90 g of a fragrance composition powder.

Example 7: Preparation of a fragrance composition (mixed fragrance of a fragrance containing an oil-soluble fragrance in a microbial cell and a water-soluble fragrance) Aqueous dispersion (40% dry solid content) containing 40 g of yeast ( Saccharomyces cerevisiae ) Add 10g of oil-soluble savory fragrance (black pepper oil) and stir at 1,000rpm for 24 hours. Next, dissolve 30g of water-soluble savory fragrance (black pepper essence) and 45g of dextrin in water. After stirring and mixing for 30 minutes, this solution was spray-dried with a spray dryer under the conditions of an inlet temperature of 160 ° C. and an outlet temperature of 90 ° C. to obtain 90 g of a fragrance composition powder.

Example 8: Preparation of perfume composition (mixed perfume of perfume and emulsified perfume encapsulating oil-soluble perfume in the microbial cell) Yeast ( Saccharomyces cerevisiae ) 40 g of aqueous dispersion (dry solid content 5%) in 800 g 25 g of oil-soluble savory fragrance (black pepper oil) was added and stirred at 1,000 rpm for 24 hours. To this mixture, 25 g of gum arabic was separately dissolved in water, 5 g of oil-soluble savory fragrance (black pepper oil) was added, and the mixture was stirred and mixed for 30 minutes, and then emulsified with a homogenizer (200 kg / cm ² treated once). added. After stirring and mixing for 30 minutes, this solution was spray-dried with a spray dryer under the conditions of an inlet temperature of 160 ° C. and an outlet temperature of 90 ° C. to obtain 90 g of a fragrance composition powder.

Example 9: Preparation of a perfume composition (mixed perfume in which oil-soluble perfume and oil-soluble perfume are encapsulated in microorganisms ) Aqueous dispersion (dry solid content 5) containing 40 g of yeast ( Saccharomyces cerevisiae ) %) 30 g of oil-soluble savory fragrance (black pepper oil) was added to 800 g and stirred for 24 hours at 1,000 rpm. Next, a solution prepared by dissolving 30 g of gum arabic in water was added to this mixture, and a homogenizer ( 100 kg / cm ² was emulsified once). This solution was spray-dried with a spray dryer under conditions of an inlet temperature of 160 ° C. and an outlet temperature of 90 ° C. to obtain 90 g of a mixed fragrance composition powder.

Comparative Example 1: Preparation of emulsified flavor (using gum arabic)
30 g of savory fragrance (black pepper oil) was added to 300 g of a solution prepared by dissolving 40 g of gum arabic and 30 g of dextrin in water (dry solid content 23%). After stirring and mixing for 30 minutes, a homogenizer (200 kg / cm ² 2 Emulsified in the first time treatment). This solution was spray-dried with a spray dryer under the same conditions as in Example 1 to obtain 90 g of a fragrance composition powder.

Comparative Example 2: Preparation of emulsified flavor (using modified starch)
A fragrance composition powder 90 g was obtained in the same manner as in Comparative Example 1 except that gum arabic of Comparative Example 1 was replaced with 40 g of processed starch.

Comparative Example 3: Preparation of kneaded fragrance 30 g of savory fragrance (black pepper oil) was added to 70 g of dextrin and kneaded to obtain 90 g of fragrance composition powder.

(2) Preparation of perfume composition using mixed oil of black pepper and black pepper oleoresin
Example 10: Preparation of fragrance composition 10 g of oil-soluble savory fragrance (mixed oil of black pepper and black pepper oleoresin) was added to 700 g of an aqueous dispersion (dry solid content 2.9%) containing 20 g of yeast ( Saccharomyces cerevisiae ). The mixture was stirred at 1,000 rpm for 24 hours. Next, a solution prepared by dissolving 70 g of dextrin in water was added to the mixture, and the mixture was stirred and mixed for 30 minutes. This solution was spray-dried with a spray dryer under conditions of an inlet temperature of 160 ° C. and an outlet temperature of 90 ° C. to obtain 90 g of a fragrance composition powder.

Example 11: Preparation of fragrance composition 10 g of oil-soluble savory fragrance (mixed oil of black pepper and black pepper oleoresin) was added to 700 g of an aqueous dispersion (dry solid content 2.9%) containing 20 g of yeast ( Saccharomyces cerevisiae ). The mixture was stirred at 1,000 rpm for 24 hours, and then a solution prepared by dissolving 20 g of gum arabic and 50 g of dextrin in water was added to this mixture, and emulsified with a homogenizer (100 kg / cm ² treated once). This solution was spray-dried with a spray dryer under conditions of an inlet temperature of 160 ° C. and an outlet temperature of 90 ° C. to obtain 90 g of a fragrance composition powder.

Comparative Example 4: Preparation of emulsified flavor (using gum arabic)
10 g of savory fragrance (mixed oil of black pepper and black pepper oleoresin) was added to 300 g of a solution prepared by dissolving 40 g of gum arabic and 50 g of dextrin in water (dry solid content 30%), and stirred and mixed for 30 minutes, and then homogenizer (200 kg / cm ² was treated twice). This solution was spray-dried with a spray dryer under the same conditions as in Example 2 to obtain 90 g of a fragrance composition powder.

Comparative Example 5: Preparation of emulsified flavor (using modified starch)
A fragrance composition powder 90 g was obtained in the same manner as in Comparative Example 4 except that the gum arabic of Comparative Example 4 was replaced with processed starch.

Comparative Example 6: Preparation of fragrance composition (kneaded fragrance)
10 g of savory fragrance (mixed oil of black pepper and black pepper oleoresin) was added to 90 g of dextrin and kneaded to obtain 90 g of fragrance composition powder.

Experimental Example 1: Evaluation of application to ramen soup 8 g of commercially available ramen soup mixed with 0.1 g of the fragrance composition of Examples 1 to 11 and Comparative Examples 1 to 6 was dissolved in 500 g of hot water at 60 ° C. and flavored. Sensory evaluation. The results are shown in Tables 1 and 2.

  From Table 1, when the fragrances of Examples 1 to 9 are used, the pepper fragrance felt at the top is not as strong as the conventional emulsified fragrances of Comparative Examples 1 and 2 and the kneaded fragrances of Comparative Example 3. It was found that the pepper fragrance, which is a feature not found in the fragrance of No. 3, was sustained, and the release of the flavor of the pepper was sustained from the top.

  From Table 2, when the fragrances of Examples 10 to 11 are used, the pepper fragrance felt at the top is not as strong as the conventional emulsified fragrance of Comparative Examples 4 to 5 and the kneaded fragrance of Comparative Example 6, but Comparative Examples 4 to It was found that the pepper fragrance, which is a feature not found in the fragrance of No. 6, was sustained, and the release of the flavor of the pepper was sustained from the top.

Experimental Example 2: Application to Snack Confectionery 100 g of commercially available potato chips were coated with 1 g of the fragrance composition powders of Examples 1 to 11 and Comparative Examples 1 to 6, and the flavor of the potato chips was subjected to sensory evaluation. The results are shown in Tables 3 and 4.

  From Tables 3 and 4, when the fragrances of Examples 1 to 11 were used, the pepper fragrance felt at the top was not as strong as the conventional emulsified fragrances and kneaded fragrances of Comparative Examples 1 to 6, but those of Comparative Examples 1 to 6 were used. It was found that the pepper fragrance, which is a characteristic not found in the fragrance, was sustained, the release of the flavor of the pepper was sustained from the top, and a body feeling was imparted.

  According to the present invention, it is possible to improve both the rapid expression of the fragrance and the sustainability of the flavor release, and it is possible to provide a seasoned food with a rapid expression of the flavor and a sustained flavor. Furthermore, the masking effect of an unfavorable flavor is obtained from the sustaining effect.

Claims (1)

Flavor expression of seasoning food, characterized in that the seasoning food contains microbial cells encapsulating a fragrance, and at least one selected from a water-soluble fragrance, an oil-soluble fragrance and a fragrance emulsified with an oil-soluble fragrance. And a method for enhancing persistence and masking unfavorable flavors.