JP5088889B2 - Process for producing a perfume-containing granular composition having a crispy feeling - Google Patents

Description

  The present invention relates to a method for producing a perfume-containing granular composition having a crispy feeling. More specifically, it has a crispy or crunchy crispy texture, excellent perfume storage stability, excellent fluidity of granules, is less likely to cause blocking, and has a crispy feeling when flavor release is desired. It is related with the manufacturing method of a certain fragrance | flavor containing granular composition.

  Conventionally, powdered fragrances have been used in various foods for the purpose of fragrance. Powdered flavors can be used for powdered foods such as powdered beverages, powdered seasonings, and powdered soups, and are useful as a material to be sprinkled on the surface of snacks and dried foods such as chewing gum and candies. In particular, when liquid fragrance is used in chewing gum, the fragrance is dissolved and absorbed in the chewing gum base material, and it is difficult to release into the mouth, and there are disadvantageous aspects such as poor flavor development. When used, especially when encapsulated powdered fragrances are used, it is advantageous in that flavor release is performed at an appropriate timing as the capsule of the powder outer shell dissolves, and a very favorable effect is exhibited. There is.

  Encapsulation technology has been extensively studied for a long time as a method for solving the volatility and instability, particularly in the perfume field, and there are various methods for enclosing a perfume in a matrix of carbohydrates such as carbohydrates. Has been developed.

  For example, a mixture of sucrose, starch hydrolyzate of DE20 or less and an emulsifier is heated, and a mixture of essential oil flavor and flavoring ingredients such as edible fats and oils is extruded into a cold solvent, and the flavoring ingredient-containing fats and oils capsules (Patent Document 1), a saccharide mixture having a starch hydrolyzate having a DE of 5 to 12 and sucrose in a weight ratio of 40:60 to 55:45 is heated and melted, and a fragrance or the like is added to the heated melt. Dispersion of edible oil using emulsifier and the like, and production method of edible oil and fat capsules encapsulated by melt extrusion granulation with a heated extruder (Patent Document 2), by extrusion melt granulation of fragrance In encapsulation, a process (Patent Document 3) characterized in that the melt is solidified under a pressure sufficient to prevent a large amount of volatilization of volatile components (Patent Document 3), mono- or disaccharide and polysaccharide. An aromatic oil is uniformly mixed in a mixture of a mixture of a ride and water, melt-extruded, and the resulting particulate aroma composition has a glass transition temperature of room temperature or lower. Production method (Patent Document 4), powdered fragrance prepared from raw materials including fragrance and excipient is compressed with a roller to obtain a partially molten plate, and the plate is crushed and granulated A method for producing a granular fragrance characterized by the following: (Patent Document 5), at least one fat selected from the group consisting of edible fats and oils and flavor oil and powdered food are uniformly mixed with a mixer or the like, and the fat content is A method for producing a fat-containing powdered food characterized by obtaining a mixture of 0.5% to 40% and treating the resulting mixture by a dry compression granulation method without using a binder (Patent Document 6), In a hot melt extrusion method for producing a bar or fragrance delivery system, a method of quenching an extruded product to form glass using a low-temperature coolant refrigerant (for example, liquid nitrogen) of less than −25 ° C. (Patent Document) 7).

  However, the technique of emulsifying and encapsulating fragrances or fragrance-containing fats and oils directly contacts saccharides that have been heated and melted and exposed to high temperatures, so that the fragrance tends to scatter and the coating tends to be incomplete. In particular, there is an unavoidable drawback that it is susceptible to deviations and oxidative degradation due to fragrances. In addition, the saccharide composition can be devised by various blends, but in any case, the saccharide itself has a relatively high hygroscopic property, so that it has a defect that it is poor in preservability and easily consolidated. Therefore, the appearance of a perfume-containing granular composition that solves the problems of stability of perfume and blocking due to moisture absorption of powder is strongly desired.

JP-A 49-62677 Japanese Examined Patent Publication No. 63-24652 JP 7-502187 JP-T 9-507267 Japanese Patent No. 3444874 Japanese Patent Laid-Open No. 11-276144 Special table 2008-510695 gazette

  The problem to be solved by the present invention is that there is no dissipation due to volatilization of the fragrance at the time of production, the fragrance is completely included, the storage stability of the fragrance is good, the flowability of the granules is high, and the environment is in a high humidity environment. However, an object of the present invention is to provide a method for producing a fragrance-containing granular composition that is less likely to cause blocking and that releases flavor at a desirable timing. Furthermore, it is providing the manufacturing method of the fragrance | flavor containing granular composition of the unique new food texture which can obtain a crispy sensation simultaneously with expression of a flavor.

  In order to solve the above-mentioned problems, the present inventors have conducted intensive research on a method for encapsulating a fragrance by melting a saccharide. As a result, the softening point of a small amount of hardened oil, wax, etc. in the saccharide melt is higher than normal temperature. By containing an oily substance that is slightly higher and lower than the melting point of the saccharide matrix, the resulting perfume-containing granular composition is coated with the oily substance, has good fluidity, and blocks even in a high humidity environment. I found it difficult to cause. Moreover, when preparing granular composition, it discovered that peculiar crispy feeling was obtained by making particle size of a grinding | pulverization to some extent, and flavor was expressed simultaneously with expression of crispy feeling. Furthermore, by using a powdered fragrance instead of a conventional liquid fragrance as a fragrance raw material used for encapsulation, the fragrance composition obtained by the inclusion of the fragrance without any dissipation due to volatilization of the fragrance The inventors found that a fragrance-containing granular composition having good storage stability of the product can be obtained and completed the present invention.

  That is, the present invention mixes a fragrance, a saccharide, and an oily substance having a softening point of 55 ° C. to 90 ° C., heats the mixture to bring the saccharide into a molten or semi-molten state, and then cools, The present invention provides a method for producing a perfume-containing granular composition having a crispy feeling, characterized by solidifying and pulverizing.

  Further, the present invention is characterized in that the portion of the fragrance-containing granular composition having a mesh size of 2 mm and a portion not passing through the mesh size of 425 μm is 70% or more. The present invention provides a method for producing a certain fragrance-containing granular composition.

  Furthermore, the present invention provides an oily substance having a softening point of 55 ° C. to 90 ° C. in the fragrance-containing granular composition in an amount of 0.5% to 30% in terms of mass. The present invention provides a method for producing a certain fragrance-containing granular composition.

  In the present invention, the oily substance having a softening point of 55 ° C to 90 ° C is at least one selected from edible hardened fats and oils, plant sterols, glycerin fatty acid esters, sucrose fatty acid esters, carnauba wax, rice wax, beeswax and shellac. The present invention provides a method for producing the above-mentioned perfume-containing granular composition having a crispy feeling.

  Furthermore, this invention provides the manufacturing method of the said fragrance | flavor containing granular composition with the crispy feeling characterized by a fragrance | flavor being a powder fragrance | flavor.

  The perfume-containing granular composition having a crispy feeling obtained by the present invention has a good reproducibility of the aroma of the perfume used as a raw material because it is less dissipated due to the aroma volatilization during production. In addition, since the inclusion is complete, the storage stability of the scent is good. Further, since the surface of the powder is coated with a solidified oily substance, the fluidity as a granule is high, and blocking is difficult to occur even in a high humidity environment. Furthermore, since it has a crispy feeling, when used in foods such as chewing gum, a crisp or crunchy crispy feeling is obtained, and at the same time, flavor release occurs, which is also new and interesting to the senses. Furthermore, there is an advantage that a good chewing gum can be obtained with respect to the persistence of the aroma.

  The fragrance used in the present invention is not particularly limited, and any natural extract such as various natural essential oils, extracts, oleoresin, resinoids, synthetic fragrance compounds, or blended fragrances prepared by using these may be used. Can do. Examples of natural essential oils include citrus essential oils such as orange, lemon, lime, and grapefruit, and plant essential oils such as flower essential oil, peppermint oil, spearmint oil, and spice oil. Examples of natural product extracts include cola nuts. Extracts, coffee extracts, vanilla extracts, cocoa extracts, tea extracts, spices extracts and other oily extracts, resinoids and oleoresins thereof, and synthetic fragrance compounds include, for example, “Survey on the use of food fragrance compounds in Japan” (FY 2000 Health and Welfare Research Report; issued by the Japan Fragrance Industry Association, March 2001), “Synthetic fragrance chemistry and product knowledge” (Revised on March 22, 2005) Published by Motoichi Into, Chemical Industry Daily, etc.) Esters, alcohols, aldehydes, ketones, phenols, ethers, lactones, hydrocarbons, nitrogen-containing and / or sulfur-containing compounds, at least one synthetic fragrance selected from the group of acids, etc. Is mentioned.

  As the perfume raw material, various oil-soluble pigments, vitamins, functional substances and the like can be used in addition to the perfume compound and the natural perfume. Examples of the oil-soluble pigments include oil-soluble natural pigments such as β-carotene, paprika pigment, anato pigment and chlorophyll. Examples of the oil-soluble vitamins include liver oil, vitamin A, vitamin A oil, vitamin D3, vitamin B2 butyrate, vitamin E, vitamin F and the like. Examples of functional substances include docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), DHA and / or EPA-containing fish oil, linoleic acid, γ -Linolenic acid, α-linolenic acid, evening primrose oil, borage oil, lecithin, octacosanol, rosemary extract, sage extract, γ-oryzanol, β-carotene, palm carotene, perilla oil and the like.

In the present invention, it is preferable to use a fragrance used as a raw material in advance as a powder fragrance by a method such as spray drying, vacuum drying, or freeze drying. By using a powdered fragrance, when the saccharide is melted or semi-molten, the oily substance having a softening point of 55 ° C. to 90 ° C. and the fragrance component are not mixed, and the saccharide is melted or semi-molten. Dissipation and deterioration due to volatilization of the fragrance components accompanying heating are suppressed.
In the preparation of powdered fragrances, these oily material mixtures are mixed with, 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, kiraya. Surfactants and appropriate excipients such as extracts, gum arabic, gum tragacanth, guar gum, karaya gum, xanthan gum, pectin, alginic acid and its salts, carrageenan, gelatin, casein, dextrin, monosaccharides, disaccharides, polyols, etc. Can be obtained by drying using a drying method such as spray drying, vacuum drying or freeze drying. The present invention has one major feature in that the perfume once powdered by the above-described method is used as a raw material for containment in a carbohydrate matrix.

  The amount of the powdered fragrance used in the present invention is not particularly limited, but it is 5% to 50%, preferably 10% to 40% in terms of mass in the crispy fragrance-containing granular composition which is the inventive product of the present application. %.

  The sugar that can be used as a raw material of the sugar matrix that is an outer shell for containing the powdered fragrance in the present invention is not particularly limited, and is a monosaccharide, a monosaccharide sugar alcohol, a disaccharide, a disaccharide sugar alcohol, Any of oligosaccharides and polysaccharides can be used. Among these saccharides, preferred saccharides include xylitol, sucrose, glucose, fructose, lactose, trehalose, erythritol, maltitol and the like. These carbohydrates can be used alone or in combination of two or more.

  The amount of sugar used can be any amount as long as it is sufficient to contain the powdered fragrance and form a matrix, but the fragrance-containing granular composition with a crispy sensation is the invention of the present application. 30% to 90%, preferably 40% to 85%, more preferably 50% to 80% in terms of mass in the product.

  The present invention is characterized in that an oily substance having a softening point of 55 ° C. to 90 ° C. is used in the composition of the matrix. Moreover, when using an oily substance, it is preferable not to use an emulsifier when mixing a powdered fragrance | flavor, saccharide | sugar, and an oily substance. By dispersing the oily substance in the molten saccharide without using an emulsifier, the oily substance is kneaded into the molten saccharide without being emulsified and encapsulated. Therefore, by solidifying the molten saccharide and then pulverizing, the oily substance is present on the surface of the pulverized saccharide matrix, and the resulting granules are coated with the oily substance coating. . Therefore, the obtained granule has high fluidity and is difficult to absorb moisture. Further, the perfume component does not easily volatilize out of the shell, and the perfume itself is not easily exposed to air, so that it is difficult to undergo oxidative deterioration.

  The oily substance to be used must be an oily substance having a softening point of 55 ° C to 90 ° C. When the softening point is lower than 55 ° C., the oleaginous substance is dissolved even after the saccharide matrix is solidified. In this case, since the oily substance having fluidity is coated on the surface after pulverization, the surface becomes sticky, the powder particles are bound to each other, and the fluidity is lost. In addition, when the softening point is 90 ° C. or higher, the oily substance remains solid even when the saccharide is melted or semi-molten, so that the oily substance particles are covered with the saccharide, and the oily substance Does not cover the carbohydrate surface.

  Examples of oily substances having a softening point of 55 ° C to 90 ° C that can be used in the present invention include edible hardened fats and oils, plant sterols, glycerin fatty acid esters, sucrose fatty acid esters, and carnauba wax (softening point of about 78 ° C to 86 ° C). Rice wax (softening point of about 70 ° C. to 80 ° C.), beeswax and shellac (softening point of about 72 ° C. to about 78 ° C.) can be exemplified. Examples of edible oils and fats include soybean hardened oil (softening point of about 60 ° C. to 70 ° C.), palm oil hardened oil (softening point of about 56 ° C. to 70 ° C.), rapeseed oil hardened oil (softening point of about 60 ° C.). -About 70 degreeC) etc. can be illustrated. Examples of plant sterols include stigmasterol, campesterol, brassicasterol, and fucosterol. Examples of glycerin fatty acid esters include monoglycerin fatty acid esters, diglycerin fatty acid esters, polyglycerin fatty acid esters, and the like, and examples where the fatty acid moiety is palmitic acid, stearic acid, arachidic acid, and behenic acid. Examples of sucrose fatty acid esters include those in which the fatty acid moiety is palmitic acid, stearic acid, arachidic acid, or behenic acid. These oily substances may be used alone or in combination of several kinds.

  The amount of oily substance to be used can be any amount that can cover the surface of the saccharide matrix after it has been crushed, but it contains the fragrance with a crispy feel that is the product of the invention. In the granular composition, 0.5% to 30%, preferably 1% to 20%, more preferably 2% to 15% in terms of mass can be mentioned.

  In the present invention, the above-mentioned powdery fragrance, sugar, and oily substance having a softening point of 55 ° C. to 90 ° C. are mixed, and these mixtures are heated to bring the sugar into a molten or semi-molten state. At this time, it is preferable that the powder flavor, sugar and oily substance are mixed in advance with powder before melting. When powdered fragrance is added after melting or semi-melting only saccharides or saccharides and oily substances, the sugar portion of the outer shell of the powdered fragrance itself melts, and as a result, the fragrance components themselves melt. It will be in a state of direct contact with the saccharide matrix, which is not much different from the conventional fragrance encapsulation with a saccharide matrix. In addition, when an oily substance is added after the sugar alone or the powdered fragrance and the sugar are melted or semi-melted, heat is taken away from the melted sugar matrix, and the temperature of the matrix decreases. In order to compensate for this, it is necessary to set the melting temperature of the saccharide matrix high, but in this case, the fragrance is exposed to a high temperature, which is not preferable from the viewpoint of the stability of the fragrance and the dissipation of the light boiling point due to volatilization. . Therefore, it is preferable to use a powdery oily substance having a softening point of 55 ° C to 90 ° C used in the present invention, and the powder flavor, sugar and oily substance are preliminarily stirred, kneader, nauter mixer, It is preferable to mix the powder with a powder mixer such as a ribbon mixer or an extruder.

  In the present invention, the mixture of powdered fragrance, sugar and oily substance is heated to bring the sugar into a molten or semi-molten state. The temperature for melting or semi-melting the saccharide at this time is preferably 80 ° C. to 130 ° C., and a temperature equal to or higher than the softening point of the oily substance to be used. When the temperature for melting or semi-melting the saccharide is lower than 80 ° C., the saccharide is not in a molten or semi-molten state, and thus a uniform matrix cannot be formed, which is not preferable. In addition, when the temperature for melting or semi-melting the saccharide exceeds 130 ° C., the fragrance may be thermally deteriorated, which is not preferable. Water is used as necessary to bring the saccharide into a molten or semi-molten state. The heating and melting temperature of the saccharide varies depending on the type of saccharide. For example, if the saccharide is xylitol (melting point: 92 ° C. to 96 ° C.), it will be melted at about 93 ° C., so there is no need to use water. . However, depending on the type of sugar, when water is not used, the temperature for melting or semi-melting may exceed 130 ° C., so water is contained in the fragrant-containing granular composition with a crispy feeling. By using about 0% to 15% in terms of mass, the temperature for melting or semi-melting the saccharide can be made lower than 130 ° C. The amount of water used and the temperature for melting or semi-melting the saccharide may be appropriately selected according to the conditions such as the saccharide composition to be used and the apparatus. In addition, it is preferable to mix water at the time of powder mixing of a powder fragrance | flavor, sugar, and an oily substance.

  These apparatuses for heating the mixture to melt the sugar into a semi-molten state may be heated as it is when the powder mixer has a heating device such as a jacket. Heating and extrusion may be performed continuously by feeding into a warm extruder. Moreover, when using an extruder, mixing of powder-melting by heating or semi-melting-extrusion can also be performed continuously.

  The molten or semi-melted product by heating can be solidified by taking out from the apparatus and then placing it on a tray or the like to form a thin film or string. At this time, the matrix can be efficiently solidified by cooling the back side of the tray or the like with a cooler. In addition, when extrusion is performed using an extruder or the like, it can be solidified by cooling due to deprivation of heat of vaporization due to extrusion under a cooling atmosphere or extrusion under a reduced pressure atmosphere. On the other hand, extrusion into a cooled solvent (ethanol, isopropanol, etc.) is less preferred in the present invention because the oily substance on the matrix surface is washed away.

  In the present invention, the obtained solidified product is pulverized using an appropriate pulverizer to obtain a perfume-containing granular composition having a crispy feeling. Examples of the pulverizing apparatus include pulverizers such as a vibration mill, a ball mill, a feather mill, and a hammer mill. By passing through an outlet having an appropriate mesh size or opening size using these pulverizers, pulverization is performed so that the portion passing through the opening size of 2 mm and not passing through the opening size of 425 μm is 70% or more. can do. In this case, the mesh size of the outlet may be about 6.5 mesh to 10 mesh (JIS Z-8801), that is, the opening size may be about 2.8 mm to 1.7 mm, preferably the mesh size. Is about 6.5 mesh to 7.5 mesh (JIS Z-8801), that is, the opening size is about 2.8 mm to 2.36 mm. Moreover, when there are many fine powders, it is also possible to adjust to the said range by sieving about 36 mesh-60 mesh (JIS Z-8801), and removing a part of fine powder.

  Note that 70% or more of the portion that passes through the opening size of 2 mm and does not pass through the opening size of 425 μm is to screen the powder using a sieve having an opening size of 425 μm, and further pass the passing portion through the opening size. When sieving with a 2 mm sieve, 70% or more of the original weight remains on the part that does not pass the opening dimension 425 μm, and passes the part that does not pass the opening dimension 2 mm and the opening dimension 425 μm. This means that the combined amount is less than 30% of the original weight. An opening size of 2 mm is an 8.6 mesh opening standard size according to JIS Z-8801, and an opening size of 425 μm is a 36 mesh opening reference size according to JIS Z-8801. The mesh size is a unit that represents the fineness of the mesh of the wire mesh, and represents the number of eyes per inch. If the wire mesh is thick, the mesh size will be small and simple even if the mesh size is the same. Since comparison is not possible, it is more preferable to specify the diameter of the outlet based on the opening size.

  The fragrant fragrance-containing granular composition obtained by the above-described method of the present invention has a good reproduction of the fragrance of the fragrance used as a raw material because it is less dissipated by the volatile emission of the fragrance during production, and the inclusion is completely As a result, the scent of the scent is good over time, and the powder surface is wax-coated, so that it has high fluidity as a granule and is less likely to block even in a high humidity environment. In addition, it has a crispy or crisp feeling, and when it can be tasted, flavor release occurs at the same time.

Examples of foods and drinks to which the fragrant-containing granular composition with a crispy feeling of the present invention can be added include, for example, chewing gum, tablet candy, candy, powder soup, snack food, processed meat products, seasonings, instant foods, Retort foods, cooked foods, various foods and beverages such as taste foods and beverages, and other foods and beverages, etc., and to provide a crispy texture to these foods and beverages as well as flavoring agents, seasonings or seasonings By adding an appropriate amount of the above, the volatilization of fragrance components during processing and storage, component changes such as fragrance components and taste components can be suppressed, and the high-quality fragrance flavors of food materials can be quickly experienced during eating and drinking, Furthermore, the food / beverage products which can acquire a crispy sensation with expression of a flavor can be provided.
The following examples further illustrate the present invention.

Reference Example 1 (Preparation of menthol powder flavor)
After 300 g of modified starch and 400 g of dextrin were dissolved in 1300 g of soft water, 300 g of menthol was added, and the mixture was emulsified with a homomixer to a particle size of about 0.5 μm to 2 μm to obtain an O / W emulsion. This emulsion is spray dried using a mobile minor type spray dryer (manufactured by Niro Japan) at a hot air inlet temperature of 150 ° C., an exhaust air temperature of 80 ° C. and an atomizer speed of 20000 rpm, and 980 g of a powder flavor containing 30% menthol. (Reference product 1) was obtained.

Example 1 (product of the present invention)
After mixing 700 g of xylitol (melting point: 93 ° C.), 170 g of the reference product 1 and 130 g of rapeseed oil and fat powder (softening point: 67 ° C.), the mixture was heated and melted with a biaxial extruder EA-20 (manufactured by Suehiro EPM). The extrusion was carried out from a die plate having a 0.8 mm hole.
Extrusion conditions: Temperature when the mixture is melted: 92 ° C
Die surface set temperature: 70 ° C
Product temperature when extruded from the die: 81 ° C
Screw rotation speed: 60rpm
The extruded mixture is placed in a string so as not to overlap the stainless steel tray, blown to cool to room temperature, solidified, and then crushed with a power mill (Dalton) screen aperture of 2.0 mm to feel crispy 970 g of a perfume-containing granular composition was obtained (Inventive product 1: 5.1% menthol content). When the product 1 of the present invention was sieved with 8.6 mesh (aperture size 2.0 mm) according to JIS Z-8801, 98% passed, and the passing part was further sieved with 36 mesh (aperture size 425 μm). As a result, 85% of the original mass remained on the mesh.

Comparative Example 1 (in Example 1 solidified without using an oily substance (rapeseed hydrogenated fat powder))
After mixing 830 g of xylitol (melting point: 93 ° C.) and 170 g of the reference product 1, it was melted by heating with a biaxial extruder EA-20 (manufactured by Suehiro EPM) and extruded from a die plate having a 0.8 mm hole. Went.
Extrusion conditions: Temperature when the mixture is melted: 92 ° C
Die surface set temperature: 70 ° C
Product temperature when extruded from the die: 81 ° C
Screw rotation speed: 60rpm
The extruded mixture is placed in a string so as not to overlap the stainless steel tray, blown to cool to room temperature, solidified, and then crushed with a power mill (Dalton) screen aperture of 2.0 mm to feel crispy 970 g of a perfume-containing granular composition (Comparative product 1: containing 5.1% menthol) was obtained. When Comparative Product 1 was sieved with 8.6 mesh (aperture size 2.0 mm) according to JIS Z-8801, 98% passed, and the passing part was further sieved with 36 mesh (aperture size 425 μm). As a result, 85% of the original mass remained on the mesh.

Comparative Example 2 (Menthol contained directly in a matrix)
After mixing 51 g of modified starch, 68 g of dextrin, 700 g of xylitol, 51 g of menthol and 130 g of rapeseed hydrogenated fat powder (softening point 67 ° C.), it is heated and melted with a biaxial extruder EA-20 (manufactured by Suehiro EPM), Extrusion was performed from a die plate having a 0.8 mm hole.
Extrusion conditions: Temperature when the mixture is melted: 92 ° C
Die surface set temperature: 70 ° C
Product temperature when extruded from the die: 81 ° C
Screw rotation speed: 60rpm
The extruded mixture is placed in a string so as not to overlap the stainless steel tray, blown to cool to room temperature, solidified, and then crushed with a power mill (Dalton) screen aperture of 2.0 mm to feel crispy 970 g of a perfume-containing granular composition was obtained (Comparative product 2: containing 5.1% menthol). When Comparative Product 2 was sieved with 8.6 mesh (aperture size 2.0 mm) according to JIS Z-8801, 98% passed, and the passing part was further sieved with 36 mesh (aperture size 425 μm). As a result, 85% of the original mass remained on the mesh.

Comparative Example 3 (in which rapeseed white koji oil was used instead of the hardened oil of Example 1)
700 g of xylitol (melting point: 93 ° C.), 170 g of reference product 1 and 130 g of rapeseed white rose oil (softening point—10 ° C.) are mixed and then heated and melted with a biaxial extruder EA-20 (manufactured by Suehiro EPM). Then, extrusion was performed from a die plate having a 0.8 mm hole.
Extrusion conditions: Temperature when the mixture is melted: 92 ° C
Die surface set temperature: 70 ° C
Product temperature when extruded from the die: 81 ° C
Screw rotation speed: 60rpm
The extruded mixture is placed in a string so as not to overlap the stainless steel tray, blown to cool to room temperature, solidified, and then pulverized with a 2.0 mm screen diameter of a power mill (Dalton). Things were bound, did not pass through the screen, and the pulverized product could not be obtained.

Example 2 (instead of extrusion melting in Example 1, melted in a stirring vessel and solidified in a tray)
After mixing 700 g of xylitol (melting point 93 ° C.), 170 g of Reference product 1 and 130 g of rapeseed hardened oil and fat powder (softening point 67 ° C.), the mixture was heated with stirring and heated up. Since the xylitol was in a semi-molten state at 90 ° C. to 94 ° C. after that, the heating was stopped at 94 ° C., poured into a 20 cm × 30 cm stainless steel tray (thickness: about 1.6 mm) and blown. After cooling to room temperature and solidifying, it was pulverized with a power mill (Dalton Co., Ltd.) screen aperture of 2.0 mm to obtain 970 g of a perfume-containing granular composition having a crispy feeling (Invention product 2: menthol 5.1). % Content). When the product 2 of the present invention was sieved with 8.6 mesh (aperture size 2.0 mm) according to JIS Z-8801, 98% passed, and the passing part was further sieved with 36 mesh (aperture size 425 μm). As a result, 85% of the original mass remained on the mesh.

Example 3 (in Example 1, sugar was changed to sucrose and rapeseed hydrogenated fat powder was changed to shellac)
700 g of sucrose (melting point 185 ° C.), 170 g of Reference product 1 and 130 g of shellac powder (softening point 75 ° C.) and 49 g of water were mixed, and then heated with a biaxial extruder EA-20 (manufactured by Suehiro EPM). It was melted and extruded from a die plate having a 0.8 mm hole.
Extrusion conditions: Temperature when the mixture is melted: 118 ° C
Die surface set temperature: 85 ° C
Product temperature when extruded from the die: 104 ° C
Screw rotation speed: 60rpm
The extruded mixture is placed in a string so as not to overlap the stainless steel tray, blown to cool to room temperature, solidified, and then crushed with a power mill (Dalton) screen aperture of 2.0 mm to feel crispy There was obtained 970 g of a perfume-containing granular composition (invention product 3: containing menthol 5.1%). When the product 3 of the present invention was sieved with 8.6 mesh (aperture size 2.0 mm) according to JIS Z-8801, 98% passed, and the passage part was further sieved with a 36 mesh (aperture size 425 μm). As a result, 85% of the original mass remained on the mesh.

Example 4 (In Example 1, sugar was changed to glucose, and rapeseed hydrogenated fat powder was changed to palm hydrogenated fat)
700 g of glucose (monohydrate crystal: melting point 83 ° C.), 170 g of Reference product 1 and 130 g of hardened palm oil powder (softening point 70 ° C.) and 70 g of water are mixed, and then a biaxial extruder EA-20 (manufactured by Suehiro EPM) The mixture was heated and melted at, and extruded from a die plate having a 0.8 mm hole.
Extrusion conditions: Temperature when the mixture is melted: 81 ° C
Die face set temperature: 65 ° C
Product temperature when extruded from the die: 70 ° C
Screw rotation speed: 60rpm
The extruded mixture is placed in a string so as not to overlap the stainless steel tray, blown to cool to room temperature, solidified, and then crushed with a power mill (Dalton) screen aperture of 2.0 mm to feel crispy There was obtained 970 g of a perfume-containing granular composition (invention product 4: containing menthol 5.1%). When the product 4 of the present invention was sieved with 8.6 mesh (aperture size 2.0 mm) according to JIS Z-8801, 98% passed, and the passage part was further sieved with a 36 mesh (aperture size 425 μm). As a result, 85% of the original mass remained on the mesh.

Example 5 (in Example 1, sugar was changed to fructose and rapeseed oil and fat powder was changed to carnauba wax)
After mixing 700 g of fructose (anhydrous: melting point 104 ° C.), 170 g of Reference product 1 and 130 g of carnauba powder (softening point 84 ° C.), the mixture was heated and melted with a biaxial extruder EA-20 (manufactured by Suehiro EPM). The extrusion was carried out from a die plate having a 0.8 mm hole.
Extrusion conditions: Temperature when the mixture is melted: 103 ° C
Die surface set temperature: 70 ° C
Product temperature when extruded from the die: 88 ° C
Screw rotation speed: 60rpm
The extruded mixture is placed in a string so as not to overlap the stainless steel tray, blown to cool to room temperature, solidified, and then crushed with a power mill (Dalton) screen aperture of 2.0 mm to feel crispy There was obtained 970 g of a perfume-containing granular composition (Invention product 5: containing menthol 5.1%). When the product 5 of the present invention was sieved with 8.6 mesh (aperture size 2.0 mm) according to JIS Z-8801, 98% passed, and the passing part was further sieved with a 36 mesh (aperture size 425 μm). As a result, 85% of the original mass remained on the mesh.

Example 6 (in Example 1, sugar was changed to trehalose and rapeseed hardened fat powder was changed to rice wax)
700 g of trehalose (diwater crystal: melting point 97 ° C.), 170 g of the reference product 1 and 130 g of rice wax powder (softening point 75 ° C.) were mixed and then heated with a biaxial extruder EA-20 (manufactured by Suehiro EPM). And was extruded from a die plate having a 0.8 mm hole.
Extrusion conditions: Temperature when the mixture is melted: 97 ° C
Die surface set temperature: 70 ° C
Product temperature when extruded from the die: 85 ° C
Screw rotation speed: 60rpm
The extruded mixture is placed in a string so as not to overlap the stainless steel tray, blown to cool to room temperature, solidified, and then crushed with a power mill (Dalton) screen aperture of 2.0 mm to feel crispy 970 g of a perfume-containing granular composition was obtained (Product 6 of the present invention: containing 5.1% menthol). When the product 6 of the present invention was sieved with 8.6 mesh (aperture size 2.0 mm) according to JIS Z-8801, 98% passed, and the passing part was further sieved with 36 mesh (aperture size 425 μm). As a result, 85% of the original mass remained on the mesh.

Example 7 (in Example 1, sugar was changed to lactose and erythritol, and rapeseed hydrogenated fat powder was changed to soybean hardened fat)
After mixing 350 g of lactose (anhydrous α-D-lactose: melting point 223 ° C.), 350 g of erythritol (anhydrous: melting point 119 ° C.), 170 g of reference product 1, 130 g of soybean oil powder (softening point 68 ° C.) and 70 g of water, The mixture was heated and melted with a biaxial extruder EA-20 (manufactured by Suehiro EPM) and extruded from a die plate having a 0.8 mm hole.
Extrusion conditions: Temperature when the mixture is melted: 105 ° C
Die surface set temperature: 75 ° C
Product temperature when extruded from die: 95 ° C
Screw rotation speed: 60rpm
The extruded mixture is placed in a string so as not to overlap the stainless steel tray, blown to cool to room temperature, solidified, and then crushed with a power mill (Dalton) screen aperture of 2.0 mm to feel crispy 970 g of a perfume-containing granular composition was obtained (Product 7 of the present invention: containing 5.1% menthol). When the product 7 of the present invention was sieved with 8.6 mesh (aperture size 2.0 mm) according to JIS Z-8801, 98% passed, and the passing portion was further sieved with a 36 mesh (aperture size 425 μm). As a result, 85% of the original mass remained on the mesh.

Example 8 (Test on moisture absorption stability)
5 g of the reference product 1, the product of the present invention and the comparative product were collected in a petri dish, and the powder was uniformly spread, and then a moisture absorption test was performed for 5 hours at a temperature of 40 ° C. and a relative humidity of 60%. The results are shown in Table 1.

As shown in Table 1, Comparative Product 1 (which does not use an oily substance) forms a blocking, and Comparative Product 2 (a product in which menthol is directly encapsulated in a matrix) also forms a blocking, and the state of both is the same. It was bad. Moreover, although the reference product 1 (powder flavor of menthol) was not blocked, the fluidity was slightly lowered, and the influence of moisture absorption was observed.
On the other hand, it was found that the products 1 to 7 of the present invention maintained a completely good state even after the moisture absorption test, and the stability under high humidity was extremely good.

Example 9 (Test on storage stability)
Each 30 g of the reference product 1, the product of the present invention and the comparative product were collected in a 7 cm × 11 cm plastic bag, sealed, and subjected to a storage test at 40 ° C. in a dark place for 4 weeks. Moreover, what was preserve | saved frozen (-20 degreeC) was prepared as each control. Dilute the sample after storage in 0.1% water (0.07% only for the reference product 1), and sensually evaluate the strength of the menthol feeling with 10 well-trained panelists using the frozen stock as a control. . Table 2 shows the average evaluation results of 10 people.

As shown in Table 2, the menthol feeling of the reference product 1 (menthol powder fragrance) was weakened by storage, and the menthol feeling of the comparative product 1 (without using an oily substance) was slightly weakened. In addition, the comparative product 2 (in which menthol was directly encapsulated in a matrix) also had a slightly weak menthol feeling.
On the other hand, it was found that the products 1 to 7 of the present invention maintained a sufficient menthol feeling after the storage test and had good storage stability.

Example 10 (Fragrance test and sensory evaluation to chewing gum: flavor expression test)
The reference product 1, the present invention product or a comparative product is added to the chewing gum base shown below, mixed at about 50 ° C. by a conventional method using a high-shear mixer, and after cooling, press-molded on a roll and then 1 sheet. 3 g of chewing gum was prepared.
Chewing gum base composition Raw material Blending amount Chewing gum base 100 parts Sugar 250
Glucose 40
Corn syrup (Bx85) 60
Glycerin 3
Invention product or comparative product 4.5
(Only the reference product 1 had a blending amount of 0.765 parts by mass)
This chewing gum was sensory-evaluated by 10 expert panelists. The results are shown in Table 3.

As shown in Table 3, the product of the present invention strongly felt a texture derived from granules during chewing, and the flavor of menthol was strongly expressed, and the menthol feeling lasted for a long time.
On the other hand, Reference Product 1 (Menthol powder fragrance) had no feeling of scale, and the flavor was rapidly expressed and strong, but the flavor did not last for a long time and had the disadvantage of poor sustainability. Comparative product 1 (which does not use an oily substance) was similar in flavor to the product of the present invention, but did not last as long as the product of the present invention. Comparative product 2 (menthol directly encapsulated in menthol) exhibited a slow and mild flavor, but was weak and lacked impact. This is presumably because the fragrance component is diluted with oil and fat, further emulsified and dispersed in the matrix.

Claims (4)

A fragrance, a saccharide, and an oily substance having a softening point of 55 ° C. to 90 ° C. are all mixed in a powder state , and the powder mixture obtained by the mixing is heated to make the saccharide melt or semi-molten. Then, cooling, solidifying, and grind | pulverizing, The manufacturing method of the fragrance | flavor containing granular composition with a crispy feeling. The fragrance | flavor with a crispy feeling of Claim 1 whose particle size of the fragrance | flavor containing granular composition passes 2 mm of opening sizes, and the part which does not pass the opening size of 425 micrometers is 70% or more. A method for producing a granular composition. The crispy according to claim 1 or 2, wherein an oily substance having a softening point of 55 ° C to 90 ° C is contained in a fragrance-containing granular composition in an amount of 0.5% to 30% in terms of mass. A method for producing a perfume-containing granular composition. The oily substance having a softening point of 55 ° C. to 90 ° C. is at least one selected from edible hardened fats and oils, plant sterols, glycerin fatty acid esters, sucrose fatty acid esters, carnauba wax, rice wax, beeswax and shellac. The manufacturing method of the fragrance | flavor containing granular composition with a crispy feeling of any one of Claims 1-3.