JPH0513616B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION This invention relates to a homogeneous, free-flowing, liquid oleoresin composition consisting essentially of black pepper oleoresin and benzyl alcohol.

In the past, various attempts have been made to produce fluidized oleoresin compositions such as Blackpepper oleoresin compositions.

U.S. Patent Nos. 2,626,218 and 2,680,690 include
The use of lactic anhydride to solubilize piperine in Black Pepper oleoresin has been described. The above-mentioned piperine component is a component that gives the pepper its pungent taste. Usually, black pepper oleoresin is prepared by adding piperine, a volatile oil, and a fixed oil to dry pepper using a solvent such as alcohol, acetone, or ethylene dichloride. It is extracted from the pods of. After extraction, the solvent is removed, for example by distillation, resulting in a pepper extract known as black pepper oleoresin. However, the liquid pepper compositions described in the above patent documents have several major disadvantages. One is that the lactic acid component is corrosive in canning operations. Furthermore, lactic acid is very difficult to maintain in anhydrous conditions. Additionally, this composition is viscous and does not always maintain a homogeneous solution state after manufacture or during transportation or storage.

U.S. Pat. No. 2,778,738 describes a mixture of Blackpepper oleoresin and propylene glycol, and U.S. Pat. No. 2,860,054 describes
A solution of Blackpepper oleoresin containing an acetate compound (e.g., mono-, di-, or tri-acetin), an organic acid (e.g., acetic acid, levulinic acid, pyruvic acid, citric acid, sorbic acid, or benzoic acid), and ethanol is disclosed. ing.

U.S. Pat. No. 3,464,831 discloses the extraction of liquid black pepper from liquid black pepper oleoresin by applying physical force to the black pepper oleoresin to separate the resin into a liquid oil fraction and a solid fraction. It describes how to make things. During the separation, the liquid oil fraction contains a liquid volatile oil, a liquid fixed oil, and dissolved piperine, and the solid fraction contains at least
It should consist of 60% by weight piperine. This liquid oil fraction constitutes the liquid pepper extract of this invention.

U.S. Pat. No. 3,906,116 discloses a method of making an aqueous emulsion of a pepper oleoresin comprising forming an oleoresin solution or colloidal solution of pepper in a diluent. To the above solution, with stirring, is added a preformed mixture of an emulsion stabilizer and at least one edible oil or essential oil, to which is added an aqueous solution or dispersion of an emulsion stabilizer to form the final mixture. This final mixture is then emulsified.

More recently, U.S. Pat. No. 4,284,657 describes 10 to 20% by weight of natural oleoresin, about 10 to 20% by weight of surfactant, about 0.25 to 2% by weight of edible hydrophilic gum, and about 0.025 to 1% by weight of phosphoric acid. and an aqueous fluidized oleoresin composition comprising at least about 60% by weight of water. The main disadvantage of this composition is its high water content. Although this composition must be preserved against microbial growth, it has been found that the composition has a shorter shelf life than aqueous compositions. Additionally, this composition is more expensive to transport than concentrated, water-free compositions. Furthermore, the piperine component in this composition is present in crystalline form and therefore must be dissolved into the final food product by heat and/or stirring. In order to be fully tasted by the human taste palate, piperine must be completely dissolved in the food to which it is added.

Also, recent US Pat. No. 4,285,981 describes lecithin, tartrate esters of mono- and diglycerides,
A homogeneous liquid condiment composition comprising the oleoresin black pepper and dispersible in both oil and water is disclosed.

The above known oleoresin compositions have one or more disadvantages as discussed above. Therefore, the object of the invention is to overcome the above-mentioned disadvantages.
The object of the present invention is to provide a homogeneous, free-flowing, liquid black pepper oleoresin composition.

The compositions of this invention have, inter alia, improved flowability, solubility and high oleoresin concentration.

While currently available or sold Black Petzpur oleoresin compositions are highly viscous and often pasty, making them difficult to weigh, handle, and transport, the Black Petzpur oleoresin compositions of the present invention can be delivered from a container. It is a free-flowing liquid that can be easily flowed or transported from one container to another. As is well known, black pepper oleoresin is expensive and it is economically advantageous to minimize losses during its handling.

Additionally, a typical known black pepper oleoresin contains a crystalline material, piperine, suspended in fixed and volatile oils naturally present in the spice. According to the invention, the black pepper oleoresin is converted into a completely homogeneous liquid and its piperine content is completely dissolved.
That is, in the composition of the present invention, recrystallization of piperine does not occur even when the composition is refrigerated or brought into contact with piperine crystals.

By varying the proportions of (1) Black Pepper oleoresin, (2) benzyl alcohol, and (3) food grade emulsifier and/or diluent,
The compositions of this invention can be both oil-soluble and water-dispersible. At that time, heating is not required. For example, the oil-soluble black pepper oleoresin compositions of this invention are miscible in vegetable oils such as cottonseed oil, corn oil, soybean oil, peanut oil, and rectified coconut oil at any concentration. The compositions of this invention are rendered water-dispersible by the addition of food grade emulsifiers. Since the piperine component is dissolved, it is completely dispersed in the food or beverage to which it is ultimately added.

A further advantage of the present invention is the high piperine content compared to conventional black pepper oleoresin compositions. The piperine content, for example, is based on the Food Chemical Code, 3rd edition, 1981.
It is commonly determined by spectrophotometric methods, as described in 1999, p. 527. The very high piperine content achieved by this invention represents an important advantage compared to the known compositions mentioned above.

The black pepper oleoresin component used in this invention may be a standard commercially available oleoresin product and may be provided by conventional methods of preparation. For example, in preparing a black pepper oleoresin product, black pepper corn (kernel) is ground and mixed with a solvent such as acetone (other conventional solvents may also be used). Oleoresins can be extracted using conventional extraction methods and equipment. Once the oleoresin extraction step is completed, insoluble components including cellulosic material, starch and sugars are removed, and then the solvent is removed to obtain black pepper oleoresin containing piperine and volatile and fixed oils.

Typical food grade emulsifiers used in this invention include polyoxyethylene ethers of sorbitol monooleate having about 20 oxyethylene groups per molecule, tartaric acid esters of mono- and diglycerides, and fatty acid esters of polyglycerols. There is. More specifically, monoglycerides diacetyl tartrate, sorbitan monooleate and trioleate, triglycerol monostearate, triglycerol monooleate, octaglycerol monooleate, octaglycerol monostearate and decaglycerol monocaprylate. It is caproate. Typical diluents used in this invention include vegetable oils, propylene glycol, ethyl alcohol, tetrahydrofurfuryl alcohol, triethyl citrate, glycerol triacetate, dibenzyl ether, and glycerin.

The homogeneous, free-flowing, liquid oleoresin composition of this invention comprises Blackpepper oleoresin 20 or more.
60% by weight, benzyl alcohol 20 to 50% by weight and food grade emulsifier 0 to 50% by weight
becomes substantial.

Preferably, (1) black pepper oleoresin, (2)
Ratio of benzyl alcohol and (3) food grade emulsifier and/or diluent is 50:30:
20 to 20:40:40.

Additionally, if the composition of this invention contains one or more oleoresins other than Blackpepper oleoresin, or additives such as essential oils or edible colorants, the amount should be about 60% by weight of the total weight of the composition of this invention. %.

As mentioned above, the compositions of the invention may contain other oleoresins obtained by solvent extraction and solvent removal from suitable plant tissues. Other typical oleoresins include green pepper, anise, mebouki, capiscum,
Cardamom, celery, cinnamon, cloves, cilantro, cubeb, kamin, dill seeds, fenugreek, garlic, ginger, nutmeg, bay leaf, mace, marjoram, nutmeg, mustard,
Onion, chili pepper, stone wax, sage,
There are oleoresins from mugwort, thyme, turmeric, and vanilla. These may be used alone or in combination.

Additionally, essential oils, ie volatile oils obtained from plants (spices and aromatic plants), may be used in the compositions of the invention. These oils usually have odors and aromas characteristic of the spices and aromatic plants and are most commonly obtained by steam distillation. Examples of typical essential oils are those of horseradish, nutmeg, stonewort, and thyme. Essential oils of any of the plants mentioned above with respect to the other oleoresins may be used.

Additionally, the compositions of the invention may include an ingestible or orally acceptable edible coloring agent. Examples of such colorants are oleoresin capsicum, synthetic capsanthin, lycopene, or beta-apo-8 carotinal.
Other colorants will be apparent to those skilled in the art.

The compositions of this invention can be used to flavor solid or liquid foods and beverages (eg tomato juice, vegetable juice) and other beverages, foods, and chews.

The compositions of this invention can be provided in the form of microcapsules, for example by spray drying in the presence of an encapsulating agent that complies with relevant food regulations. Examples of suitable encapsulating agents include natural or modified gums such as gum acacia, natural or modified starches (e.g. dextrinized starches), dextrins or maltodextrins, pectins, alginates, or protein substances (e.g. gelatin or casein). It is.

The compositions of this invention may also contain food grade diluents or bases (e.g., salt, dextrose, sugar, flour, structured vegetable protein, whey, etc.).
It can be provided in the form of a dry blend dispersed on top. For this purpose, a conventional dry blending method can be used.

Hereinafter, this invention will be explained in detail based on examples.

Example 1 50 parts by weight of Black Pepper oleoresin and 50 parts by weight of benzyl alcohol were mixed until all the piperine crystals of the oleoresin component were dissolved.

The resulting composition remained homogeneous even after being refrigerated for several months, and no separation of piperine crystals was observed. This free-flowing liquid composition can be prepared in all proportions without heating, including vegetable oils, other oleoresins,
Mixed with essential oils and food grade emulsifiers.

Example 2 30 parts by weight of Black Pepper oleoresin and 30 parts by weight of benzyl alcohol were mixed until all the piperine crystals of the oleoresin component were dissolved. To the resulting mixture was added 40 parts by weight of tartrate esters of mono- and diglycerides (emulsifier).

The free-flowing liquid composition thus obtained was dispersed in water under stirring.

Example 3 30 parts by weight of Black Pepper oleoresin and 30 parts by weight of benzyl alcohol were mixed until the piperine crystals of the oleoresin component were completely dissolved.

To the resulting homogeneous mixture was added 40 parts by weight of a seasoning blend containing essential oils of horseradish, nutmeg, stone wax and thyme along with oleoresins from celery, cinnamon, cloves, nutmeg, marjoram and sage.

The resulting composition remained homogeneous and free-flowing even after several weeks of storage at room temperature, and no recrystallization of piperine was observed.

Example 4 30 parts by weight of Black Pepper oleoresin, 30 parts by weight of benzyl alcohol, 30 parts by weight of polyoxyethylene sorbitan monooleate having 20 oxyethylene units per molecule, and 10 parts by weight of polyglycerol fatty acid ester were added to Black Pepper oleoresin. The composition of this invention was made by mixing until all the piperine crystals were dissolved. The resulting free-flowing homogeneous composition was dispersed in both oil and water.

Example 5 20 parts by weight of Black Pepper oleoresin and 25 parts by weight of benzyl alcohol were mixed until all the piperine crystals of the oleoresin component were dissolved.

To the resulting homogeneous mixture, 25 parts by weight of rectified coconut oil, as well as celery oleoresin, turmeric oleoresin,
Seasoning Blend 30 Containing Capsicum Extract, Stone Rose Oil, Mayonara Oil and Thyme Oleoresin
Added parts by weight.

The resulting free flowing liquid was dry blended onto a dry carrier such as a salt.

The free-flowing liquid was also emulsified with a food grade emulsifier and spray dried to obtain a dried chicken soup seasoning product.

Claims (1)

Claims: 1. 20 to 60% by weight of Black pepper oleoresin, 20 to 50% by weight of benzyl alcohol, and polyoxyethylene ethers of mono- and diglycerides of sorbitol monooleate having about 20 oxyethylene groups per molecule. Tartaric acid ester, polyglycerol fatty acid ester, vegetable oil, propylene glycol, ethyl alcohol,
A homogeneous product consisting essentially of not more than 50% by weight of a food grade emulsifier and/or diluent selected from the group consisting of tetrahydrofurfuryl alcohol, triethyl citrate, glycerol triacetate, dibenzyl ether, glycerin, and mixtures thereof. A free-flowing, liquid oleoresin composition. 2. The composition according to claim 1, further comprising at least one natural oleoresin other than Black Pepper oleoresin, an oil, an edible colorant, or a natural or synthetic flavoring agent. 3 Food grade emulsifiers include diacetyl tartrate esters of monoglycerides, sorbitan monooleate and trioleate, triglycerol monostearate, triglycerol monooleate, octaglycerol monooleate, octaglycerol monostearate, decaglycerol monocaprylate - caproate, and mixtures thereof. 4 Black Petzpar oleoresin 20 to 60% by weight
is mixed with 20 to 50% by weight of benzyl alcohol, and this mixture is then mixed with polyoxyethylene ethers of sorbitol monooleate having about 20 oxyethylene groups per molecule, tartrate esters of mono- and diglycerides, fatty acids of polyglycerols. A method for producing a homogeneous, free-flowing, liquid oleoresin composition, characterized in that it is mixed with not more than 50% by weight of a food grade emulsifier selected from the group consisting of esters, and mixtures thereof. 5. The manufacturing method according to claim 4, characterized in that the oleoresin composition is spray-dried. 6. The manufacturing method according to claim 4, which comprises encapsulating the oleoresin composition. 7. Claim 4, characterized in that the oleoresin composition is dispersed on a food grade diluent.
Manufacturing method described in section. 8. The manufacturing method according to claim 7, characterized in that the oleoresin composition is dry blended with a food grade diluent to form a dispersion. 9. The method of claim 8, wherein the food grade diluent is salt, dextrose, sugar, flour, textured vegetable protein or whey. 10 Food grade emulsifiers include diacetyl tartrate esters of monoglycerides, sorbitan monooleate and trioleate, triglycerol monostearate, triglycerol monooleate, octaglycerol monooleate, octaglycerol monostearate, decaglycerol monocaprylate - caproate, and mixtures thereof. 11 Food grade diluents include vegetable oil, propylene glycol, ethyl alcohol, tetrahydrofurifuryl alcohol, triethyl citrate,
8. The method of claim 7, wherein the material is selected from the group consisting of glycerol triacetate, dibenzyl ether, glycerin, and mixtures thereof.