JPH0622697A - Method for increasing flavor and taste of candies - Google Patents

Abstract

PURPOSE:To impart a flavor and a taste excellent in acceptability to a candy by compounding an emulsified flavor excellent in heat resistance and produced by preliminarily emulsifying an oily flavor substance in water, etc., with quillaia saponin. CONSTITUTION:An emulsified flavor obtained by emulsifying and dispersing pt.wt. of an oily flavor substance, which is used for giving a flavor to a candy, in water or a polyhydric alcohol in the presence of approximately 0.1-1 pt.wt. of quillaia saponin is added to a candy base material in an amount of approximately 0.05-1.5wt.% based on the candy base material. The temperature of the candy material on the addition of the oily flavor substance may arbitrarily be selected from temperatures below approximately 160 deg.C.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for enhancing the flavor of candies, and more specifically, in the production of candies, an oil-soluble flavor substance is emulsified in a melting system such as sugar or starch syrup using quillaja saponin. The present invention relates to a method for enhancing the flavor of a candy, which can remarkably improve the top note (prior to fragrance) of flavor and the persistence by blending the following oil-in-water emulsion.

[0002]

BACKGROUND OF THE INVENTION As a general method for producing candies, in addition to sugar raw materials such as sugar and starch syrup, if necessary, colorants, milk raw materials, edible oils and fats, various extracts, etc. After adding and mixing and heating and melting, boil down to a suitable hardness at a temperature of about 120 to about 155 ° C,
After boiling, the product is cooled slightly and flavored quickly, then cooled, solidified and molded, and packaged into a product.

Candies are exposed to fairly high temperatures during the manufacturing process as described above. Therefore, the flavoring agent used for this is also an oily flavoring agent (flavor oil) in which a heat-resistant oily flavoring agent, that is, a volatile flavoring agent, is appropriately selected and blended with glycols, glycerin, edible oils and other highly edible solvents with high retention. It's being used. It is also practiced to make an oily fragrance into an emulsified liquid in advance by using a polymeric protective colloid substance such as gum arabic or a starch derivative, and to add this to candy. further,
Using edible surfactants such as sucrose fatty acid ester, glycerin fatty acid ester, and propylene glycol fatty acid ester, the oil-soluble flavor is also emulsified in water or polyhydric alcohol and used for perfuming candy. There is.

[0004]

However, the oily fragrance diluted with a solvent having a high boiling point improves the retention of the fragrance, but on the other hand, there is a problem that the fragrance precedes, that is, the top note becomes poor. When polymeric protective colloidal substances are used, oily perfume substances having a relatively large molecular weight can be well emulsified, but, for example, low molecular weight or large hydrophilic esters, alcohols, aldehydes, ethers and ketones can be used. It is not possible to completely emulsify the soft fruit type blended fragrance containing a kind or the like, and as a result, it is extremely difficult to deal with soft fruit type candy. Further, the emulsified fragrances made of these polymer protective colloid substances have a slightly improved storability of fragrances, but like the oily fragrances, in addition to the lack of top notes, there is another problem that the transparency of the candy is impaired. .

Furthermore, an emulsion using a nonionic surfactant such as sucrose fatty acid ester can be generally used without problems when the liquidity is around neutral, but the emulsion is destroyed on the acidic side. It is known. Therefore, if the emulsified fragrance prepared by using these nonionic surfactants is added to a strong acid sour candy, the emulsified state becomes unstable and, as a result, the original oily fragrance itself is added. There is a problem that the big difference disappears.

Several methods for solving such problems have been proposed. For example, in the production of perfuming candy, pullulan and a fragrance are homogeneously added to a molten system of sugar and starch syrup to produce a fragrance. A method of perfusing candies that enhances the efficiency of fragrance by suppressing volatilization and loss (Japanese Patent Publication No. 58-57140).
Gazette); about 0.001-5% of the product hard candy in the production of transparent hard candy
It is disclosed that by incorporating cyclodextrin (corresponding to the weight of solid matter) in the raw sugar together with the flavor, the volatilization and loss of the flavor can be almost completely suppressed, and a hard candy with high transparency can be obtained. (Japanese Patent Publication No. 57-53053).

[0007] However, although the flavoring agent clathrated by cyclodextrin has an excellent retention property, the odor is generally extremely weak, and the flavor of food and drink flavored with the flavoring agent is the top note. Insufficiency is a major problem, and there is also a problem that the aroma of the clathrate is different from the original aroma balance of the original aroma compound due to the difference in affinity between the individual aroma compounds and the cyclodextrin in the aroma compound. On the other hand, pullulan does not have the ability to emulsify or solubilize oil-soluble flavors such as essential oils, or even if it is present, its application range is limited, and it is not always satisfactory as a method for flavoring candies. is not.

[0008]

DISCLOSURE OF THE INVENTION The present inventors have solved the drawbacks of the prior art as described above, have excellent heat resistance, and use it for all flavors in a broad sense including oil-soluble flavors and water-soluble flavors. In addition, the inventors have earnestly studied a method of enhancing the flavor of a candy, which is excellent in the strength, aroma balance and aroma sustainability of the top note when the aroma is added to the candy.

As a result, in the production of candies, a liquid obtained by emulsifying or solubilizing an oil-soluble flavor substance in advance using a quillaja saponin in a molten system such as sugar or starch syrup. The present invention has been completed by finding that many problems as described above can be solved all at once by blending it in the form of a paste-like water-dispersible flavor. Hereinafter, specific embodiments of the present invention will be described in more detail.

In the present invention, the candy is mainly composed of sugar such as cream fondant, caramel, toffee, drop, nougat, butterscotch, blitter, fudge, china marble, chewing candy, gummy candy, jelly confectionery and tablet confectionery. Examples of the raw material include confectionery produced by melting at a relatively high temperature.

The oil-soluble flavoring substance which can be used in the present invention is a natural or synthetic flavoring substance which is poorly soluble in water, an aqueous solution or an aqueous food base material, such as plant essential oils, Oleoresin, synthetic perfume compounds and any mixture thereof, as well as animal and vegetable oils and fats capable of dissolving these sparingly water-soluble flavor substances, and a mixture of oil-soluble flavors in a broad sense. Mention may be made of substances.

Specific examples thereof include citrus essential oils such as orange oil, lemon oil, grapefruit oil, lime oil, mandarin oil and bergamot oil; essential oils such as peppermint oil, spearmint oil, cinnamon oil; Spice, aniseed, basil, laurel, cardamom, celery, clove, cumin, dale,
Garlic, ginger, mace, mustard, onion, paprika, parsley, black pepper, nut meg,
Essential oils or oleoresin of spices such as saffron and rosemary; and further limonene, linalool, nerol, citronellol, geraniol, citral, l-
Menthol, eugenol, cinnamic aldehyde,
Anethole, perilaldehyde, vanillin, γ-undecalactone, 1-carvone, maltol, furfuryl mercaptan, ethyl propionate, allyl caproate,
Examples thereof include synthetic flavor substances such as methyl-n-amyl ketone, diacetyl, acetic acid, and butyric acid; and mixed flavors obtained by arbitrarily combining these natural essential oils, oleoresin, synthetic flavor compounds, and the like. Not something.

These flavor substances include animal and vegetable oils and fats, medium chain saturated fatty acid triglycerides, edible organic solvent solvents such as ethanol, glycerin and propylene glycol; oil-soluble pigments such as paprika pigment and β-carotene; vitamin A and vitamin. It is also possible to mix and dissolve oil-soluble vitamins such as E; unsaturated fatty acids such as eicosapentaenoic acid, docosahexaenoic acid and γ-linolenic acid.

The emulsified or solubilized product of the oil-soluble flavor substance used in the present invention is described in, for example, JP-A-59-15539.
Using the quillaja saponins obtained in JP-A No. 8 or JP-A No. 60-190224, for example, JP-A No. 61-268133 and JP-A No. 62-11541.
It can be prepared according to JP-A No. 63-98369 or JP-A No. 63-98369.

The emulsified or solubilized liquid is, for example, a solution prepared by previously dissolving about 1 to 50% by weight of an oil-soluble flavor and about 1 to about 5% by weight of quillaja saponin in the balance of water and / or sugar alcohol. In addition to the above, it can be prepared by emulsification treatment by a conventional method. At this time, if desired, an emulsifier such as sucrose fatty acid ester, glycerin fatty acid ester, and polyglycerin fatty acid ester may be added in addition to quillaja saponin.

The amount of the oil-soluble flavor emulsion thus obtained, which is emulsified or solubilized with quillaja saponin, to be added to the candies is about 0.05 to about 0.05 based on the total weight of the candies such as sugar and starch syrup. An addition amount such as 1.5% by weight, preferably about 0.2 to 0.6% by weight can be mentioned. Below the lower limit of the above range, the expression of flavor is poor, and when added over the above upper limit, the texture of the candies may be adversely affected, and the base odor of Kiraya saponin appears or the color tone,
It is not preferable because it causes troubles in taste.

In the method for producing a candy according to the present invention in which a flavor which is emulsified or solubilized with quillaja saponin is added, there is a limit to the fluidity after the completion of boiling of the raw sugar solution as in the conventional flavoring step. It is not necessary to cool to a temperature of about 160 ° C., and a temperature of about 160 ° C. or lower can be freely selected. Particularly, when the conventional flavoring agent is added to the candy at a high temperature of 140 ° C. or higher, the volatile loss of the fragrance component is large and it is difficult to enhance the sufficient flavoring effect, but it is emulsified with the Kiraya saponin of the present invention. These problems can be solved by using a solubilized flavor.

Therefore, the flavoring step can be selected at any time as long as the raw sugar aqueous solution of the candy is boiled at a high temperature up to 160 ° C. to such an extent that it can be easily flowed. Since uniform mixing is facilitated and mixing is possible with a low viscosity, there is no need for a kneading step that requires a large amount of power, which is a great advantage in terms of energy cost. Moreover, the choice of flavor types is widened, and it is easy to produce diversified products. By using a small amount of flavors, it is possible to produce a candy having a strong top note and excellent aroma balance and sustainability. Further, if desired, a conventionally known water-soluble flavor or oily flavor may be appropriately used in combination to create a flavor expression pattern that is more excellent in top aroma, strong intermediate aroma, and residual residue.

Hereinafter, the embodiments of the present invention will be described in more detail with reference to Reference Examples and Examples.

[0020]

[Reference Example 1] An emulsified flavor of orange essential oil was prepared in the following proportions.

Orange oil 15% by weight Quillajasaponin 5 〃 75% Isomerized liquid sugar 80 〃 Liquid sugar was added with Quillajasaponin and dissolved by heating, and orange oil was added dropwise with stirring and uniformly mixed, followed by a conventional method. The emulsion was emulsified to obtain an orange emulsified flavor.

[0022]

Reference Example 2 The same orange oil as in Reference Example 1 was dropped into an aqueous solution of gum arabic and emulsified to prepare a conventional typical emulsified flavor.

Orange oil 15% by weight Gum arabic 25 〃 Water 60 〃

[0024]

[Reference Example 3] The same orange oil as in Reference Example 1 was mixed with hydrous alcohol to remove insoluble materials to prepare a water-soluble essence type orange flavor.

Orange oil 15% by weight 95% Ethanol 50 〃 Water 35 〃

[0026]

Reference Example 4 Oily orange flavor was prepared by mixing and dissolving 15 parts by weight of the same orange oil as in Reference Example 1 with 85 parts of vegetable salad oil.

[0027]

Example 1 100 g of water was added to 350 g of granulated sugar, and the mixture was heated to 110 ° C. to completely dissolve it, and then starch syrup 1 was added thereto.
50 g was added and the temperature was raised to 125 ° C. After boiling this syrup to 145 to 150 ℃, transfer it to a pan and
At 30 ° C., 1 g of the orange emulsified flavor obtained in Reference Example 1 was added and mixed, and when the temperature reached 100 ° C., citric acid 5
g was added and mixed uniformly, and the mixture was kneaded with a kneader and then molded at a temperature of about 80 ° C. by a molding roller to prepare an orange drop of the invention (invention product 1).

[0028]

Example 2 A drop base material was prepared under the same conditions as in Example 1, and 0.5 g of the orange emulsified flavor obtained in Reference Example 1 and the essence-type orange flavor 1 obtained in Reference Example 3 were used as the base materials. An orange drop was prepared under the same conditions as in Example 1 by adding 0.0 g (Product 2 of the present invention).

[0029]

Example 3 A drop base was prepared under the same conditions as in Example 1, and 0.5 g of the orange emulsified flavor obtained in Reference Example 1 and the oily orange flavor of 0. An orange drop was prepared under the same conditions as in Example 1 by adding 5 g (Product 3 of the present invention).

[0030]

Comparative Example 1 A drop base was prepared under the same conditions as in Example 1, and the orange emulsified flavor 1 obtained in Reference Example 2 was used as the base.
g was added to prepare an orange drop under the same conditions as in Example 1 (Comparative Product 1).

[0031]

Comparative Example 2 A drop base was prepared under the same conditions as in Example 1, and 1.5 g of the essence type orange flavor obtained in Reference Example 3 was added to the base, and orange was prepared under the same conditions as in Example 1. Drops were prepared (Comparative product 2).

[0032]

Comparative Example 3 An orange drop was prepared under the same conditions as in Example 1 by preparing a drop base under the same conditions as in Example 1 and adding 1 g of the oily orange flavor obtained in Reference Example 4 to the base. (Comparative product 3).

Sensory evaluation (1) The orange drops obtained in Examples 1 to 3 and Comparative Examples 1 to 3 were sensory evaluated by 20 well-trained sensory inspectors with respect to aroma retention, aroma balance and palatability. did. The results are shown in Table 1.

[0034]

[Table 1] Item Invention product 1 Invention product 2 Invention product 3 Comparative product 1 Comparative product 2 Comparative product 3 Aroma intensity ++++ +++++ +++++ ++ ++ + + Aroma balance +++ ++++ +++++ ++ + + Tastefulness ++++ ++++ +++ ++ ++ +

[0035]

As is clear from the results shown in Table 1, the product 1 of the present invention
It was determined that Nos. 3 to 3 had a good scent remaining as compared with Comparative Products 1 to 3 and had a good scent balance, and were extremely excellent in palatability.

[0037]

[Reference Example 5] Quillaja saponin 5 g, 75% isomerized liquid sugar 7
To a mixed solution of 0 g and 10 g of ethanol, 15 g of strawberry-prepared flavor (manufactured by Hasegawa Fragrance Co., Ltd.) was added and stirred at room temperature to obtain a homogeneous paste-like water-dispersible strawberry flavor.

[0038]

[Reference Example 6] The same strawberry mixed fragrance as in Reference Example 15
g to propylene glycol 75 g and ethanol 10 g
Was uniformly mixed and dissolved to prepare an oily strawberry flavor preparation.

[0039]

Reference Example 7 The same strawberry mixed fragrance as in Reference Example 15
g was uniformly mixed and dissolved with 85 g of medium chain saturated fatty acid triglyceride to prepare an oily strawberry flavor.

[0040]

[Reference Example 8] The same strawberry mixed fragrance as in Reference Example 15
g was emulsified using 85 g of a 30% aqueous solution of gum arabic,
A strawberry emulsion flavor was prepared.

[0041]

[Reference Example 9] 5 g of sucrose fatty acid ester of HLB15 was dissolved in 80 g of 75% isomerized liquid sugar, and 15 g of the same strawberry mixed flavor as in Reference Example 5 was added dropwise with stirring to uniformly mix and emulsify the strawberry emulsified flavor. Prepared.

[0042]

Example 4 80 g of water was added to 70 g of gelatin, swelled, and then dissolved by heating at about 60 ° C. to prepare a gelatin solution. Separately, 300 g of granulated sugar, 300 g of starch syrup and 8 water
0 g of the mixture was melted by heating and boiled down to about 120 ° C to prepare a sugar solution, which was cooled and when the temperature reached about 100 ° C, the gelatin solution was added and mixed uniformly. After adjusting the sugar content of this mixture to 82 degrees, 30 g of a citric acid 50% aqueous solution and 0.5 g of Elderberry dye TH-L (manufactured by Hasegawa Koryo Co., Ltd.) were added and mixed uniformly to give a sugar content of 80. After the preparation, 1 g of the strawberry flavor prepared in Reference Example 5 was added and uniformly mixed, and then deaerated, poured into a mold and cooled to gel. This was cut and packaged to obtain a strawberry-flavored dried gelatin jelly confection (Invention product 4).

[0043]

[Example 5] In Example 4, 0.5 g of the strawberry flavor of Reference Example 5 and Reference Example 6 were used as the flavor portion.
A dried gelatin jelly confectionery was obtained in the same manner except that the strawberry flavor of 0.5 g was replaced with the same (invention product 5).

[0044]

Comparative Example 4 A dried gelatin jelly confectionery product was obtained in the same manner as in Example 4 except that the flavor portion was changed to 1 g of the oily strawberry flavor of Reference Example 6 (Comparative Product 4).

[0045]

[Comparative Example 5] A dried gelatin jelly confectionery product was obtained in the same manner as in Example 4 except that the flavor portion was changed to 1 g of the oily strawberry flavor of Reference Example 7 (Comparative Product 5).

[0046]

[Comparative Example 6] A dried gelatin jelly confectionery product was obtained in the same manner as in Example 4 except that the flavor portion was changed to 1 g of the strawberry flavor of Reference Example 8 (Comparative Product 6).

[0047]

Comparative Example 7 A dried gelatin jelly confectionery product was obtained in the same manner as in Example 4 except that the flavor portion was changed to 1 g of the strawberry flavor of Reference Example 9 (Comparative Product 7).

Sensory evaluation (2) The dried gelatin jellies obtained in Examples 4 to 5 and Comparative Examples 4 to 6 were sensory evaluated in the same manner as described in Comparative Example 3. The results are shown in Table 2.

[0049]

[Table 2] Item Invention product 4 Invention product 5 Comparative product 4 Comparative product 5 Comparative product 6 Comparative product 7 Aroma +++++ +++++ ++ + + ++ Aroma balance ++++ + ++++ ++ ++ ++ Preference +++++ ++++ ++ ++ ++ Evaluation criteria are the same as above,

As is clear from the results shown in Table 2, it was judged that the jelly of the products 4 and 5 of the present invention had remarkably excellent aroma intensity, and the aroma balance, the mellowness of the top notes and the palatability were also significantly improved. It was

[0051]

EFFECTS OF THE INVENTION In the past, in the flavoring process for candies, it is common to add the flavor at a temperature of about 140 to 120 ° C. after the boiling of the raw sugar solution is completed and the temperature is kept as low as possible. there were. Otherwise, the added flavor was volatilized and the effect could not be fully exerted. In such a conventional method, experience and intuition are required, or temperature control of the process is extremely important. According to the method of the present invention, the flavor solubilized with quillaja saponin has extremely excellent heat resistance and aroma retention, so that the selection range of the flavoring process temperature of such candies remarkably expands, for example, about 160 ° C. It becomes possible to add it at a high temperature up to a level. As a result, there are advantages such as a wide range of choices for the composition of candy and the manufacturing process, simplification of manufacturing equipment, reduction of energy cost, and easy temperature control. The candies obtained by the present invention have excellent flavor residual properties,
The strength of the top note, the fragrance balance and the durability are superior to the conventional products in all respects, and according to the method of the present invention, the palatability is remarkably enhanced as compared with the conventional candy, Moreover, a wide variety of candies can be easily produced by simple means.

Claims (1)

[Claims] 1. A method for enhancing the flavor of candies, which comprises blending an oil-in-water emulsion obtained by emulsifying an oil-soluble flavor substance with quillaja saponin.