JPH0398549A - Aqueous composition for aromatizing and seasoning food - Google Patents

Abstract

PURPOSE:To enable homogenous aromatizing and seasoning of a water-based food or beverage without impairing transparency by providing an aqueous composition containing a hydrophobic edible aromatic or tasting substance, specific polyglycerol ester of a fatty acid and polyhydric alcohol. CONSTITUTION:An aqueous composition for aromatizing and seasoning foods obtained by mixing (A) 1-20wt.% hydrophobic aromatic or tasting substance (e.g. coffee oil or dried bonito flavor) with (B) 1-30wt.% polyglycerol ester of a fatty acid (e.g. decaglycerol monolaurate having 10-16 HLB) expressed by the formula (groups R each are same or different acryl group or H; n is 0-8) and (C) 1-40wt.% polyhydric alcohol (e.g. sorbitol). The hydrophobic aromatic or tasting substance is preferably extracted from a natural product material at 25-100 deg.C under 50-350kg/cm<2> using CO2 in a subcritical or supercritical state as an extracting agent.

Description

Detailed Description of the Invention (Industrial Field of Application) The present invention relates to an aqueous composition for flavoring and flavoring foods, which is made by dispersing in water a hydrophobic substance used for flavoring and seasoning foods. .

(Prior Art) Various highly volatile hydrophobic substances have been used to flavor and season foods. When obtaining these from natural products, methods such as organic solvent extraction, compression, and steam distillation are generally used, but the hydrophobic edible aroma and taste substances obtained do not dissolve in water, so they cannot be used in water-based foods or drinks. It cannot be added directly to etc. For this reason, these substances are usually processed into an essence type obtained by re-extracting with an aqueous ethanol solution or an emulsified type obtained by making an O/W emulsion using various emulsifiers so that they can be added to water-based foods and drinks. I have to.

However, in the case of essence type products, the extraction and transfer of aroma and taste substances by re-extraction with an aqueous ethanol solution may be insufficient, resulting in a decrease in potency and value as fragrances and seasonings. In addition, when using the essence, alcohol, which is a solvent, is diluted with a large amount of water, so although it is temporarily dispersed, hydrophobic substances gradually separate and float to the surface, resulting in uniform flavoring of water-based foods and drinks. Sometimes the lyrics are difficult to understand.

In the case of emulsion type, it is possible to uniformly flavor and season water-based foods and beverages, but it also causes turbidity. In soft drinks, emulsified flavoring agents are sometimes used for the purpose of imparting turbidity, but in today's wide variety of food groups, it is often required to eliminate this turbidity.

(Problems to be Solved by the Invention) In view of the above circumstances, the present inventors have developed a method for uniformly flavoring and seasoning water-based foods and beverages without the problem of turbidity using hydrophobic aromatic or flavoring substances. We have carefully considered what to do. As a result, a hydrophobic edible aroma or taste substance and an HLB value of 10-
Aqueous compositions containing 16 specific polyglycerol fatty acid esters and polyhydric alcohols are suitable for that purpose;
The present invention was completed based on the knowledge that it is stable and does not impair the quality of the hydrophobic fragrance substance.

(Means for Solving the Problems) The present invention comprises 1 to 20% by weight of a hydrophobic edible aromatic or taste substance, and a compound having the general formula RO RO OR
1 to 30 weight polyglycerin fatty acid glycerin fatty acid esters with an HLB value of 10-16, represented by OROR (wherein R is the same or different, each represents an acyl group or a hydrogen atom, and n represents an integer of 0 to 8) % and a polyhydric alcohol in an amount of 1 to 40% by weight.

The composition of the present invention can be added to any water-based food or drink to provide extremely good flavoring and seasoning.
Further, it does not cause turbidity.

The hydrophobic aromatic or taste substance used in the present invention is obtained by pressing, steaming, steam distillation, organic solvent extraction, liquefied carbon dioxide, or subcritical or supercritical carbon dioxide (hereinafter referred to as CO) from natural materials. It can be obtained by extraction etc. using as an extractant. Specific examples of the hydrophobic substance include essential oils such as orange oil, lemon oil, bevermint oil, and chamomile oil; vegetable oils such as coffee oil and vanilla extract;
Further examples include seasoning oils obtained from animal oils or animal and vegetable materials, such as chicken oil and bonito flavor oil, and include not only natural substances but also artificially produced synthetic fragrances.

In the present invention, it is particularly desirable to use a hydrophobic substance extracted and separated from a natural material using carbon dioxide in a subcritical or critical state as an oil agent.

CO in subcritical or supercritical state is at the critical point (31.0℃
, 72.9 atm) or higher, and has a density close to that of a liquid and a large diffusion coefficient close to that of a gaseous body. Due to these characteristics, various compounds can be extracted rapidly and in large quantities with good yield. Furthermore, it is easy to separate from the extractant by slight changes in pressure or temperature, and the unique advantage of C O t is that it can be operated under an inert atmosphere at a relatively low temperature.

Furthermore, it is expected to have bacteriostatic or bactericidal effects, making it hygienic and particularly suitable for use in food products. From this point of view, it is possible to obtain hydrophobic aromatic or taste substances of higher quality than other methods such as organic solvent extraction, compression, steam distillation, etc. Recently, as the food industry has become more oriented towards natural products and authentic products, there has been a desire to use natural products in food materials and to reproduce aromas that are more similar to natural products. The method of extracting and separating hydrophobic aroma or taste substances from natural materials is advantageous and is superior in quality compared to synthetic fragrances. However, from an economic point of view, it may be more advantageous to use synthetic fragrances or to apply other methods for obtaining hydrophobic aromas and taste substances. Therefore, depending on the purpose of food application, synthetic fragrances or hydrophobic aromas obtained by other methods,
A taste substance may also be selected.

To obtain a hydrophobic substance by subcritical or supercritical extraction, the following method is usually employed. CO in the compressor
C O t is supplied and compressed to a predetermined pressure, and then brought to a predetermined extraction temperature through a heat exchanger to a subcritical or supercritical state and introduced into the extraction column.

The extraction tower is charged with superheated raw materials in advance, and the CO
, and then the C O t phase containing the extract is depressurized through a pressure reducing valve and introduced into a separator to separate the extract from the CO .

In this process, the pressure of C O t in the extraction column is set to 50 to 500 k9/cm3, preferably 50 to
350 k9/c*3, and the temperature is maintained in the range of 25 to 150°C, preferably 25 to 100°C.

If the temperature is too low, it becomes liquefied C O t and energy is required to separate the oil agent and the extract. On the other hand, if the pressure and temperature are too high, the cost of the equipment will increase, causing problems in terms of economic efficiency, etc.

Hydrophobic aroma and taste substances in the present invention are 1 to 20% by weight
Blend in the following proportions. If it is less than 1% by weight, the flavoring and seasoning will be insufficient, which is not practical, and if it exceeds 20% by weight, the viscosity of the composition will increase, making it difficult to disperse, making it cloudy, etc., which is not practical. It doesn't become a thing.

In the present invention, a polyglycerin fatty acid ester represented by the general formula (I) having an HLB value of 10 to 16 is used. There are polyglycerin fatty acid esters with various HLB values depending on the degree of polymerization of glycerin, the type of fatty acid, the degree of esterification, etc., but in the present invention, those with an HLB value of 10 to 16 are particularly selected and used. do. This is because the polyglycerol fatty acid ester itself needs to be easily dissolved in water without becoming cloudy. In formula (1), examples of the acyl group represented by R include those having 10 to 18 carbon atoms, and specific examples of such polyglycerin fatty acid esters include decaglycerin monolaurate, decaglycerin monocabrilate, , hexaglycerol monolaurate, decaglycerol monomyristate, and the like. The amount of the polyglycerol fatty acid ester represented by formula (1) is 1 to 30% by weight. If it is less than 1% by weight, sufficient emulsification will not be achieved, while if it exceeds 30% by weight, the emulsifying effect remains unchanged, which is uneconomical.

Examples of polyhydric alcohols to be used include glucose, sucrose, maltose, lactose, fructose, mannitol, sorbitol, erythritol, propylene glycol, glycerin, starch syrup, invert sugar, high-fructose sugar, and dextrin, which may be used alone or in combination. You may use it in combination of more than one kind. By using these polyhydric alcohols within a predetermined concentration range, it is thought that in combination with the polyglycerol fatty acid ester of the formula (H), they exhibit functions such as hydrophobic aroma, microparticulation of taste substances, and stabilization. It is a necessary component to create a transparent feel in the composition of the present invention itself and when added to foods, drinks, etc.

In the present invention, these polyhydric alcohols are used within the range of 1 to 40% by weight. (2) If the concentration is lower than 40% by weight, there is no substantial addition effect, and if the concentration is higher than 40% by weight, the viscosity of the compound itself becomes high, making it impractical.

In the present invention, by mixing a hydrophobic aroma and taste substance with the polyglycerol fatty acid ester of formula (1) and polyhydric alcohol at a predetermined blending ratio, a water-based flavoring and seasoning with an unprecedented transparency is achieved. A composition for use is obtained. However, natural hydrophobic aroma and taste substances do not consist of only a single component, but are mixtures of dozens to hundreds of compounds, each of which has different physical and chemical properties. In some cases, a more stable composition can be obtained by using a combination of several types of emulsifiers with different properties than by using only one type of emulsifier. Therefore, in the present invention, depending on the type and blending ratio of the hydrophobic aroma and taste substance used, formula (1)
The polyglycerin fatty acid ester may be used in combination with a surfactant other than the ester, and a stabilizer may also be used in combination. Examples of surfactants that can be used in combination with polyglycerol fatty acid esters include sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, sabonin, lecithin, and stabilizers such as alginic acid, sodium alginate, Ingredients that are generally recognized as food additives include casein, sodium caseinate, gelatin, gum arabic, and gum tragacanth.

The proportion of surfactants and stabilizers to be used together is as follows:
Usually, it is about 0.1% to Shigesato.

When the amount used is less than 0.1% by weight, there is virtually no synergistic effect, while when it is more than 10% by weight,
It may be impractical in terms of effectiveness and economy, or the composition may become unstable depending on the composition ratio with polyglycerin fatty acid ester or polyhydric alcohol.

The aqueous composition for flavoring and seasoning of the present invention can be produced by dispersing and mixing desired components in water according to a conventional method, and can be in the form of a transparent preparation such as an aqueous solution or a solubilized liquid. for example,
After dissolving the polyglycerol fatty acid ester and polyhydric alcohol of the formula ([) in water heated to 40 to 60°C, add hydrophobic aroma and taste substances, and use an emulsifying dispersion machine such as a homomixer or a disperser. The desired composition is obtained by stirring. The composition of the present invention can be used for flavoring and seasoning foods by appropriately adding it to water-based foods and beverages, similarly to known essences and seasonings.

(Examples) Hereinafter, the present invention will be explained in detail by showing Examples, but the present invention is not limited thereto. In examples, “part”
Unless otherwise specified, all names are Shigero.

Example 1 Decaglycerin monolaurate (manufactured by Sakamoto Pharmaceutical Co., Ltd., ML-750,
6 parts of HLB value 15) and 8 parts of sorbitol as a polyhydric alcohol were dissolved in 66 parts of water heated to about 40°C, and ground roasted coffee beans were used as a raw material, and the pressure was 15.
0 k97am', CO at a temperature of 29°C was extracted as an extractant, 10 parts of coffee oil separated at room temperature and atmospheric pressure was added, and a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd., T.K. Homomixer) was added. ) gives 1 0,0 0 0rpI+l,
The mixture was stirred for 15 minutes to obtain an aqueous composition for imparting coffee flavor.

Example 2 8 parts of decaglycerin monolaurate (manufactured by Sakamoto Pharmaceutical Co., Ltd., ML-75 0, HLB value = 15) and 20 parts of glucose were dissolved in 62 parts of water heated to about 40°C. , put the orange at a pressure of 120k97cm3 and a temperature of 29℃.
CO, is extracted as an extractant, 10 parts of orange essence separated at room temperature and atmospheric pressure is added, and ultradisperser is added.
(manufactured by Yamato Scientific Co., Ltd.) 15,000rp
m, 1 Stirred for 5 minutes to obtain an aqueous composition for imparting orange flavor.

Example 3 Hexaglycerin monolaurate (Sakamoto Pharmaceutical Co., Ltd.)
8 parts of ML-500, manufactured by Mitsubishi Kasei Foods Co., Ltd., HLB value 14), 20 parts of sucrose, and 1 part of sucrose fatty acid ester (S-1570, manufactured by Mitsubishi Kasei Foods Co., Ltd.) were dissolved under heating in 63 parts of water. From this, extraction was performed using the raw materials used for polishing and shaping dried bonito flakes at a pressure of 200 k9/cm3 and a temperature of 40°C (1) using C O t as an extractant.
Add 8 parts of bonito flavor separated at room temperature and atmospheric pressure, and mix with a homomixer for 9. 0 0 Orpm, 2
The mixture was stirred for 0 minutes to obtain an aqueous composition for flavoring and seasoning with bonito flakes.

Example 4 5 parts of decaglycerin monolaurate (manufactured by Sakamoto Pharmaceutical Co., Ltd., ML-750.HLB value: 15), 25 parts of starch syrup,
Furthermore, 2 parts of sodium caseinate was dissolved in 58 parts of water by heating. To this was added 10 parts of bonito flakes flavor similar to that used in Example 3, and mixed with a homomixer.
The mixture was stirred at 0 rpm for 20 minutes to obtain an aqueous composition for flavoring and seasoning with bonito flakes.

Example 5 Decaglycerin monocaprylate (Sakamoto Pharmaceutical Co., Ltd.)
8 parts of HLB value 16), 20 parts of sorbitol, and 1 part of sodium alginate were dissolved under heating in 61 parts of water. Add lemon to this, pressure 120k
g/cm3, 10 parts of lemon essential oil extracted with CO at a temperature of 29°C as an extractant was added, and the mixture was heated to 9.0 g/cm3 using a homomixer.
The mixture was stirred at 0 Orpm for 20 minutes to obtain an aqueous composition for imparting lemon flavor.

Example 6 Decaglycerin monomyristate (manufactured by Nikko Chemicals Co., Ltd., Decaglyn 1-M, HLB value = 14
) and 25 parts of sorbitol were dissolved under heating in 55 parts of water. To this, 200 k9/c is COt at 37℃
Add 8 parts of curry oil extracted and separated from commercially available curry powder using as an extractant, and mix with a homomixer at 9.00 rpm at 2.
The mixture was stirred for 0 minutes to obtain an aqueous composition for imparting curry flavor.

Comparative Example 1 5 parts of decaglycerin monolaurate (manufactured by Sakamoto Pharmaceutical Co., Ltd., ML-7 50, HLB value: 15) was dissolved under heating in 85 parts of water. To this was added 10 parts of bonito flakes flavor similar to that used in Example 3, and 10 parts of bonito flakes were added using a homomixer.
．． The mixture was stirred at 0.00 rpm for 20 minutes to obtain an aqueous composition for flavoring and seasoning.

Comparative Example 2 Sucrose fatty acid ester (manufactured by Mitsubishi Kasei Foods Co., Ltd., P-1
570, HLB value -1 5) 10 parts, sorbitol 2
0 parts was dissolved in 60 parts of water under heating. To this was added 10 parts of the same coffee oil as in Example 1, and 10 parts was mixed with a homomixer.
The mixture was stirred at 00 Orpm for 15 minutes to obtain an aqueous composition for consumption.

The aqueous flavoring and seasoning compositions obtained in Examples 1 to 5 and Comparative Examples 1 to 2 were placed in a graduated cylinder with a stopper and left to stand in an incubator at 40°C, immediately after leaving to stand, and after 30 days. And storage stability after 90 days was observed. In addition, the perfume and seasoning compositions were diluted with water so that the hydrophobic aroma and seasoning substances contained in each composition became 0.1% concentration, and the transmittance at a wavelength of 6501 mm was measured. Stability was also investigated. The results are shown in Table 1.

Table 1 Note: Storage stability is determined by visually inspecting the presence or absence of oil and water layer separation.
No separation part 01 Those with separation of oil layer and water layer are indicated by ×.

From these results, it is clear that the aqueous flavoring and seasoning compositions obtained by the present invention are stable over a long period without separation of oil and water layers, and are extremely transparent and stable compositions. be.

(Effects of the Invention) The water-based compound for flavoring and seasoning of the present invention exhibits the following excellent effects when added to water-based foods and beverages.

(1) The transparency is maintained for a long period of time without impairing the substantial transparency of water-based foods and beverages.

(2) By using a polyhydric alcohol, it is possible to obtain a transparent water-based flavoring composition even if the amount of surfactant used is small, and foods to which this composition is added can It is completely unaffected by the taste and odor peculiar to the active agent.

(3) The aqueous composition for flavoring flavoring is produced using hydrophobic aromatic and flavoring substances extracted and separated from natural substances using CO in a subcritical or supercritical state as an extractant, and is of extremely good quality. Flavored and seasoned water-based foods or beverages will be of a higher quality than ever before.

Claims (2)

[Claims] (1) Hydrophobic edible aromatic or taste substance 1 to 20% by weight
and the HLB value represented by the general formula ▲ Numerical formulas, chemical formulas, tables, etc. 1. An aqueous composition for flavoring and seasoning foods, characterized by comprising 1-30% by weight of a polyglycerin fatty acid ester of 10-16 and 1-40% by weight of a polyhydric alcohol. (2) Claim (1) wherein the hydrophobic substance is extracted using subcritical or supercritical carbon dioxide as an extraction agent at a pressure of 50 to 350 kg/cm^3 and a temperature of 25 to 100°C.
).