JPH0647B2 - Method for producing emulsified flavor - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing an emulsified perfume having very good dispersibility and stability.

Emulsified flavors are widely used in the food and drink industry. In particular, low-pH soft drinks such as fruit juice drinks and carbonated drinks are mainly used to give an appropriate turbidity and flavor.

Of the emulsified flavors, those mainly aiming to give stable turbidity to the beverage are called cloudy, and those whose main purpose is to have a flavor effect rather than turbidity are called flavoring emulsions.

The present invention relates to a method for producing an emulsified flavor using a water-insoluble or sparingly soluble flavor and a specific emulsion stabilizer.

[Conventional technology and problems]

When the emulsified flavor is used in soft drinks, special fruit juice drinks and carbonated drinks, it generally gives the most suitable turbidity when the emulsified particles of the emulsion have a size of 0.2 to 1 μm. It is known that when the particle size is smaller or larger than that, the turbidity decreases rapidly and the turbidity required for a soft drink cannot be obtained.
Further, as the emulsified particle size exceeds 1 μm, the emulsification becomes unstable and the flavor is separated in the beverage.

Therefore, in order to obtain a good emulsion, the oily substance may be stably dispersed in water as particles of 0.2 to 1 μm by some method.

Currently, as a method for obtaining an emulsified fragrance having good stability, dispersibility, and opacity, a water-insoluble or sparingly soluble fragrance, and if necessary, Sucrose Acetyl I
A soybutylate, that is, a saccharose acetic acid isobutyric acid ester (hereinafter abbreviated as SAIB), is heated and mixed with a specific gravity adjusting agent, and an emulsifier and an emulsion stabilizer are further added, followed by emulsification with an emulsifying machine such as a homogenizer. Methods for making drop-shaped emulsions are known.

Currently, gum arabic is the most widely used emulsifier and emulsion stabilizer for emulsion flavors, but this gum arabic has a large amount (usually 10 to 20% by weight) to obtain emulsion stability and also has climate change. There is a problem that the amount of harvest is very large and the supply is unstable.

[Means for solving problems]

The present inventors have conducted extensive studies to obtain an emulsified flavor that gives stable turbidity and flavor for a long period of time by using an emulsion stabilizer that is stably supplied. As a result, they have found a new method for producing an emulsified perfume that solves the above problems by using a combination of propylene glycol alginate and whey protein as an emulsion stabilizer, and completed the present invention.

That is, the present invention relates to a method for producing an emulsified perfume, which comprises adding propylene glycol alginate and whey protein as essential components when emulsion-stabilizing a water-insoluble or sparingly soluble perfume.

More specifically, the present invention is a water-insoluble or sparingly soluble fragrance or a mixture of the fragrance and a specific gravity adjusting agent, when adding an emulsion stabilizer or an aqueous solution of an emulsion stabilizer and emulsifying to produce an emulsion fragrance, Alginic acid propylene glycol ester and whey protein are used in combination as an emulsion stabilizer, and the amount used is 0.5 to 5% by weight of alginic acid propylene glycol ester and 0% whey protein based on the total amount of the emulsified flavor (total weight of the final product). .05 to 0.
The present invention relates to a method for producing an emulsified fragrance, which is used so as to be 5% by weight.

It has been conventionally known that propylene glycol alginate has good thermal stability, shows good dispersibility, and is stable in beverages containing polyvalent metal ions (Ca ⁺⁺ , Mg ^++, etc.). ing. However, with propylene glycol alginate alone, the emulsion particle size is 1
The thickness is more than μm, precipitation occurs due to long-term storage, and there is a problem in turbidity. On the other hand, when emulsified with whey protein alone, the emulsified particle size is 1 μm or less, good dispersibility and turbidity, and stable to polyvalent metal ions (Ca ⁺⁺ , Mg ^++, etc.) However, it cannot be used alone for the production of an emulsified fragrance because precipitation occurs in a low pH dispersion liquid during long-term storage.

The present inventors have found that by using a combination of propylene glycol alginate having the above-mentioned problems and whey protein, the emulsion particle size becomes 1 μm or less, and the turbidity and long-term stability are remarkably improved. That is, only when the propylene glycol alginate and whey protein are used together, thermal stability is good, the emulsion particle size is as small as 1 μm or less, good dispersibility and turbidity are exhibited, and a low pH beverage or polyvalent metal is used. The effect of being stable for a long period of time was obtained even in a beverage containing ions (Ca ⁺⁺ , Mg ^++, etc.).

The propylene glycol alginate used in the present invention is obtained by introducing a propylene glycol group into alginic acid, which is a cell membrane-forming substance contained in seaweeds of the brown algae family (kelp, scab, etc.), and is a guluronic acid type and a mannuronic acid type. Is a heteropolymer consisting of

The propylene glycol alginate used in the present invention preferably has a low viscosity, and a 1% aqueous solution thereof preferably has a viscosity of 10 cp to 100 cp at 20 ° C.
The amount of propylene glycol alginate used is 0.5 to 5% by weight, preferably 1 to 3% by weight, based on the total amount of the emulsified perfume (total weight of the final product). If it is less than 0.5% by weight, the emulsion stability is poor, and if it exceeds 5% by weight, the viscosity becomes high, so that the production becomes very difficult, and it becomes difficult to obtain emulsified particles of 1 μm or less. Further, with a propylene glycol alginate having a viscosity of 100 cp or more at 20 ° C. in a 1% aqueous solution, it is difficult to add a small amount, and it is difficult to obtain a satisfactory product.

The whey proteins used in the present invention include those derived from milk and those derived from soybean, and either of them can be used. What is milk whey protein? When rennet or acid is added to milk, curd that is a tofu-like coagulated substance and whey (also called whey) that is a liquid part other than that are obtained. The protein contained in the whey Say. The main proteins contained in whey are β-lactoglobulin, α-lactalbumin, serum albumin, immunoglobulin, proteose and peptone. Milk whey includes sweet whey obtained by adding rennet during cheese production, and acidic whey obtained by adding acid, and the composition ratio of whey protein contained therein. Are different in multiple layers.

Either whey protein can be used in the present invention,
It is preferable that the whey protein obtained during cheese production is heat-treated and heat-denatured.

On the other hand, soy whey protein refers to the remaining protein obtained by precipitating globulin, which is the main component of soy protein, with calcium salt or magnesium salt or by acid precipitation. Soybean whey protein contains substances such as globulin and albumin as well as trypsin inhibitor and β-amylase.

In the present invention, the amount of whey protein used is 0.05 to 0.5% by weight, preferably 0.1 to 0.3% by weight, based on the total amount of the emulsified flavor. If it is less than 0.05% by weight, the emulsifying power is weak and the particle size of the emulsion cannot be reduced to 1 μm or less. If it exceeds 0.5% by weight, it is easy to gel by heat sterilization at 85 ° C for 30 minutes, and at the same time it is stable in storage. It is not preferable because it has poor properties.

Usually, milk whey soybean whey contains sugars and the like, but it can be used as long as it is added in terms of protein. It is more effective to use milk whey or soybean whey that has been subjected to protein concentration such as ultrafiltration or isolation treatment.

Further, whey protein solution or powder obtained by spray drying the whey protein solution can be used in the present invention.

In addition to whey protein, milk protein casein, soy protein, egg protein, gelatin, etc. are known as edible protein. However, since the main component of these proteins has an isoelectric point at pH 4 to 6, protein precipitation occurs in a soft drink having a low pH, which causes a problem. In addition, polyvalent metal ions (Ca
⁺⁺ , Mg ^++, etc.) are likely to precipitate and gelatin will gel at room temperature. Only whey protein is effective as a protein.

The fragrance used in the present invention is a fragrance that is insoluble or sparingly soluble in water, and is, for example, Avinis oil (needle oil), anise (anis seed oil), bay oil (bay leaf oil), benzoin (benzox), Bergamot oil, Poir de rose oil (rose wood oil), kayapte oil, columbus oil (camellia root oil), cananga oil, capsicum (capsicum), caraway oil (cummel oil), cardamom oil (spout oil) , Cassia oil (Keikou, cinnamon oil), Cassie oil (Acacia oil), Cedarwood oil, Henoposit oil, Cinnamon oil (Ceylon cinnamon oil), Citrane oil, Clove oil (clove oil), Clove stem oil, Clove leaf Oil, coriander oil (cod roe oil), cumin oil, eremi oil, eucalyptus oil, spice oil (boiler oil), galvanum oil, garlic oil (garlic oil) Geranium oil, ginger glass oil, hiba oil, jasmine oil (soybean oil), lavandine oil, lavender oil, lemon oil, lemongrass oil, lime oil, linaloe oil, mint oil (hakka oil), neroli oil (orange flower oil) ), Nutmeg oil, lard oil, orange oil, apple oil, patchouli oil, palmarosa oil, penny royal oil (porai oil), peppermint oil (mischa or western pepper), pepper, pepper oil. (Shiso oil), petitgrain oil, pimenta (all spice), pine oil, rose oil (rose oil), rosemary oil, clary sage oil, sandalwood oil, spearmint oil, spike oil (spike lavender oil), vanilla , Natural oils such as vetiver oil, ylang-ylang oil: amyl acetate, α-amylcinnamic acid Ludehydr, isoamyl salicylate, anisaldehyde, benzyl acetate, benzyl alcohol, bonneol, l-carvone, cinnamic aldehyde, cinnamic alcohol, citral, citronellal, citronellol, coumarin, cyclamenaldehyde, ethyl butyrate, ethyl propionate, ethyl vanillin, Eugenol, geraniol, geranyl acetate, heliotropin, hydroxycitronellal, yonone, linalool, linalyl acetate, menthol, methylionone, methyl salicylate, muscuambred, ethylene brushlate, β-naphthol methyl ether, phenylethyl alcohol, terpinener, vanillin Synthetic flavors such as and the like, and mixed flavors composed of a mixture of two or more thereof. Preferably, natural oils include fruit oils such as orange oil, lemon oil, apple oil and pine oil, and synthetic oils include terpionel and vanillin.

If necessary, a specific gravity adjusting agent such as SAIB may be mixed with the water-insoluble or sparingly soluble fragrance. The ratio can be freely changed according to the specific gravity of the beverage to be added.

The ratio of the mixture of the fragrance and SAIB to the total amount of the emulsified fragrance may be within a range (0.01% by weight or more and 65% by weight or less) in which the oil-in-water type is stably maintained and an appropriate flavor is provided, but preferably 3 It is not less than 30% by weight and not more than 30% by weight.

In the method for producing an emulsified flavor of the present invention, first, a water-insoluble or sparingly soluble flavor or, if necessary, a specific gravity adjusting agent such as SAIB is mixed under heating to prepare an oil phase portion. On the other hand, an aqueous phase part in which propylene glycol alginate and whey protein are dissolved is prepared, and preliminarily emulsified while gradually adding the oil phase part.

The propylene glycol alginate and whey protein may be subjected to preliminary emulsification after adding or mixing either or both of them to the oil phase portion and dispersing them. For pre-emulsification, it is effective to use an emulsifying machine such as a homomixer.

In short, propylene glycol alginate and whey protein are used by adding both or one of them to water or an oil phase part (water-insoluble or sparingly soluble fragrance or a mixture of the fragrance and a specific gravity adjusting agent). .

The pre-emulsified composition is further emulsified by using an emulsifying machine such as a colloid mill, a homogenizer and an ultrasonic emulsifying machine, and an emulsified fragrance having fine and homogenized emulsified particles of 2 μm or less, preferably 0.2 to 1 μm. To manufacture.

Conditions of emulsifier to obtain emulsion particles 0.2~1μm for example the case of a homogenizer, 150~500kg / cm ² pressure, preferably 200~300kg / cm ² pressure.

The emulsified fragrance obtained by the above production method has an emulsified particle size of 0.2.
It is as small as ˜1 μm, and the dispersibility and stability are very good.

This emulsified flavor is a soft drink with pH 2.5-3.5, Brix 6-15,
Especially, it is added to fruit juice drinks, carbonated drinks, ion supply drinks and sports drinks in an amount of 0.1 to 0.2% by weight based on the total amount of the drink,
It provides the beverage with suitable turbidity and flavor.

〔The invention's effect〕

The present invention is characterized in that an emulsified flavor is produced by using a combination of propylene glycol alginate and whey protein as an emulsion stabilizer, and the emulsified flavor according to the present invention has an emulsifying function complementary to both. To form a very stable emulsion.

In other words, when propylene glycol glycol alginate was used alone, the emulsion particle size was 1 μm or more, and there were problems in turbidity and long-term stability. However, the combined use of whey puncture material resulted in an emulsion particle size of less than 1 μm, which is extremely good. It is possible to obtain an emulsified fragrance having excellent turbidity and long-term stability. In addition, whey protein is a polyvalent metal ion (Ca
⁽⁺⁺ , Mg ^++, etc.) does not cause precipitation,
In the low pH region, there is a protein isoelectric point, so that precipitation is likely to occur, and when heat treatment is performed, it becomes a curd shape. However, when propylene glycol alginate acetyl is present in a large excess with respect to whey protein, the negative charge of the propylene glycol alginate and the protein of the protein are combined and dispersed with a negative charge, resulting in no isoelectric precipitation or heat coagulation. A very stable emulsified flavor can be obtained.

The emulsion stabilizer used in the present invention is very advantageous as compared with gum arabic because it can stabilize the emulsion in a very small amount and is extremely stable in supply.

〔Example〕

 Next, the present invention will be described in more detail with reference to examples.

All the viscosities [units: cp (centipoise)] in Examples and Comparative Examples are B8M type rotational viscometer (rotor No.
1. The rotation speed was 30 rpm).

Example-1 35 parts by weight of orange oil and 65 parts by weight of SAIB (saccharose isobutyrate) were heated and mixed at 50 ° C to prepare an oil phase part.

The above oil phase was added to a water phase prepared by dissolving 20 parts by weight of propylene glycol alginate having a viscosity of 50 cp at 20 ° C. and 2 parts by weight of milk whey protein in 878 parts by weight of water, and adding the above oil phase to the homogenate. After preliminary emulsification with a mixer, the mixture was homogenized at a homogenizer pressure of 300 kg / cm ^{2 and} heated at 85 ° C. for 30 powders to obtain an emulsified flavor.

The emulsified flavor had an average particle size of 0.7 μm, no separation was observed even after 3 months, stability was extremely excellent, and flavor was not changed.

Next, when 120 parts by weight of granulated sugar and 2 parts by weight of citric acid were dissolved in 880 parts by weight of water, 1 part by weight of the above emulsified fragrance was added to an acidic aqueous solution of pH 2.8 and Brix 12, and the mixture was stirred. An orange-like soft drink was obtained which was easily dispersed and showed good emulsion properties.

The orange-like soft drink was completely stable even after 3 months, no separated product was observed, the emulsion was kept stable, and the flavor was not changed.

Furthermore, pH 2.8, Brix 12, calcium ion 1.0mEq /
When 1 part by weight of the above emulsified flavor was added to an acidic aqueous solution containing 1 and stirred, this emulsified flavor was easily dispersed in the acidic aqueous solution, and an orange-like soft drink having good emulsification properties was obtained.

The orange-like soft drink was completely stable even after 3 months, no separated product was observed, the emulsion was kept stable, and the flavor was not changed.

Example-2 35 parts by weight of orange oil and 65 parts by weight of SAIB were heated and mixed at 50 ° C, and then 2 parts by weight of soybean whey protein was dispersed in the mixture to prepare an oil phase part.

A 1% aqueous solution has a viscosity of 30 cp at 20 ° C. 20 parts by weight of propylene glycol alginate is dissolved in 878 parts by weight of water, and the oil phase is added to the aqueous phase prepared above. The emulsion was homogenized at a pressure of / cm ^{2 and} heat-treated at 85 ° C. for 30 minutes to obtain an emulsified flavor.

The emulsified flavor had an average particle size of 0.7 μm, no separation was observed even after 3 months, stability was extremely excellent, and flavor was not changed.

Next, as in Example-1, 1 part by weight of the above emulsified flavor was added to 1000 parts by weight of the acidic aqueous solution and stirred, and this emulsified flavor was easily dispersed in the acidic aqueous solution and had a good emulsification property. was gotten.

The orange-like soft drink was completely stable even after 3 months, no separated product was observed, the emulsion was kept stable, and the flavor was not changed.

Further, as in Example-1, pH containing calcium ions
When 1 part by weight of the above emulsified flavor was added to the acidic aqueous solution of 2.8 and Brix 12 and stirred, the emulsified flavor was easily dispersed in the acidic aqueous solution, and an orange-like soft drink having good emulsion properties was obtained.

The orange-like soft drink was completely stable even after 3 months, no separated product was observed, the emulsion was kept stable, and the flavor was not changed.

Example-3 35 parts by weight of orange oil and 65 parts by weight of SAIB were heated at 50 ° C., and 10 parts by weight of a 1% aqueous solution of propylene glycol alginate showing a viscosity of 50 cp at 20 ° C. were dispersed,
An oil phase part was prepared.

The oil phase was added to the aqueous phase prepared by dissolving 2 parts by weight of soy whey protein in 888 parts by weight of water, and the mixture was emulsified and homogenized in the same manner as in Example-1 to obtain an emulsified flavor.

The emulsified flavor had an average particle size of 0.7 μm, no separation was observed even after 3 months, stability was extremely excellent, and flavor was not changed.

Next, in the same manner as in Example-1, 1 part by weight of the above emulsified flavor was added to 1000 parts by weight of the acidic aqueous solution and stirred, and this emulsified flavor was easily dispersed in the acidic aqueous solution and exhibited an orange-like refreshing property showing good emulsion properties. A beverage was obtained.

The orange-like soft drink was completely stable even after 3 months, no separated substance was observed, the emulsion was kept stable, and the flavor was not changed.

Further, as in Example-1, pH 2.
8. When 1 part by weight of the above emulsified flavor was added to the acidic aqueous solution of Brix12 and stirred, the emulsified flavor was easily dispersed in the acidic aqueous solution, and an orange-like soft drink having good emulsion properties was obtained.

The orange-like soft drink was completely stable even after 3 months, no separated substance was observed, the emulsion was kept stable, and the flavor was not changed.

Example-4 35 parts by weight of lemon oil and 65 parts by weight of SAIB were heated and mixed at 50 ° C., and 20 parts by weight of a 1% aqueous solution of propylene glycol alginate showing a viscosity of 30 cp at 20 ° C. and 2 parts by weight of milk whey protein were dispersed. Then, an oil phase part was prepared.

The oil phase was added to 878 parts by weight of water, and the mixture was emulsified and homogenized in the same manner as in Example 1 to obtain an emulsified flavor.

The average particle size of this emulsified flavor was 0.7 μm, no separation was observed even after 3 months, the stability was extremely excellent, and the flavor did not change.

Next, as in Example-1, 1 part by weight of the emulsified flavoring agent was added to 1000 parts by weight of the acidic aqueous solution and stirred, and the emulsified flavoring agent was easily dispersed in the acidic aqueous solution and exhibited a good emulsion property. A beverage was obtained.

This lemon-like soft drink was completely stable even after 3 months, no separated product was observed, a stable emulsion was maintained, and the flavor was not changed.

Further, as in Example-1, pH 2.
8. When 1 part by weight of the above emulsified flavor was added to the acidic aqueous solution of Brix12 and stirred, this emulsified flavor was easily dispersed in the acidic aqueous solution, and a lemon-like soft drink having good emulsion properties was obtained.

This lemon-like soft drink was completely stable even after 3 months, no separated product was observed, the emulsion was kept stable, and the flavor was not changed.

Comparative column-1 35 parts by weight of orange oil and 65 parts by weight of SAIB were heated and mixed at 50 ° C to prepare an oil phase part.

The above oil phase part was added to an aqueous phase part prepared by dissolving 20 parts by weight of propylene glycol alginate having a viscosity of 50 cp at 20 ° C. in 880 parts by weight of water, and emulsified in the same manner as in Example-1. The mixture was homogenized and heat-treated to obtain an emulsified flavor.

The average particle size of the emulsified fragrance immediately after production was 0.7 μm and the stability was good, but the average particle size was 2 μm after 3 months.

Next, 1 part by weight of the above emulsified flavor was added to 1000 parts by weight of the same acidic aqueous solution as in Example-1, and dispersed by stirring. After the lapse of 3 months, a small amount of precipitate was formed, and an orange-like soft drink having good emulsion properties could not be obtained.

Comparative Example-2 35 parts by weight of orange oil and 65 parts by weight of SAIB were heated and mixed at 50 ° C. to prepare an oil phase part.

The above oil phase was added to an aqueous phase prepared by dissolving 2 parts by weight of milk whey protein in 898 parts by weight of water, and the mixture was emulsified and homogenized in the same manner as in Example-1 to obtain an emulsified flavor.

The average particle size of the emulsified fragrance immediately after production was 0.7 μm and the stability was good, but the average particle size was 2 μm after 3 months.

Next, 1 part by weight of the above emulsified flavor was added to 1000 parts by weight of the same acidic aqueous solution as in Example-1, and dispersed by stirring. After the lapse of 3 months, a precipitate was formed, and an orange-like soft drink showing good emulsion properties could not be obtained.

Comparative Example-3 35 parts by weight of orange oil and 65 parts by weight of SAIB were heated and mixed at 50 ° C. to prepare an oil phase part.

The above oil phase part was added to the water phase part prepared by dissolving 100 parts by weight of propylene glycol alginate having a viscosity of 50 cp at 20 ° C. at 20 ° C. and 2 parts by weight of milk whey protein in 798 parts by weight of water. The emulsion was homogenized and heat-treated in the same manner as in -1.

This emulsified fragrance has a very high viscosity, and when it is passed through a homogenizer, it gels and is difficult to manufacture. It is impossible to obtain a sufficiently satisfactory emulsified fragrance.

Comparative Example-4 35 parts by weight of orange oil and 65 parts by weight of SAIB were heated and mixed at 50 ° C. to prepare an oil phase part.

The above oil phase was added to the water phase prepared by dissolving 3 parts by weight of propylene glycol alginate and 2 parts by weight of milk whey protein in 895 parts by weight of water in which a 1% aqueous solution has a viscosity of 50 cp at 20 ° C. In the same manner as in -1, the emulsion was homogenized and heat-treated to obtain an emulsified flavor.

The average particle size of the emulsified fragrance immediately after production was 0.7 μm, but a part of the emulsified fragrance was formed into a card by heat treatment. After 3 months, the average particle size was 2 μm or more, and some were separated.

Next, as in Example-1, 1 part by weight of the emulsified flavor was added to 1000 parts by weight of the acidic aqueous solution, and dispersed by stirring. After the lapse of 3 months, a small amount of precipitate was formed, and an orange-like soft drink having good emulsion properties could not be obtained.

Comparative Example-5 35 parts by weight of orange oil and 65 parts by weight of SAIB were heat-bonded at 50 ° C. to prepare an oil phase part.

The above oil phase part was added to the water phase part prepared by dissolving 20 parts by weight of propylene glycol alginate having a viscosity of 50 cp at 20 ° C. and 10 parts by weight of milk whey protein in 870 parts by weight of water. In the same manner as in -1, the emulsion was homogenized and heat-treated to obtain an emulsified flavor.

It was impossible to obtain a satisfactory emulsified flavor by turning it into a card shape by heat treatment.

Comparative Example-6 35 parts by weight of orange oil and 65 parts by weight of SAIB were heated and mixed at 50 ° C to prepare an oil phase part.

20% by weight propylene glycol alginate, a 1% aqueous solution showing a viscosity of 50 cp at 20 ° C., milk whey protein
The oil phase part was added to the water phase part prepared by dissolving 0.3 part by weight in 879.3 parts by weight of water, and the mixture was emulsified and homogenized in the same manner as in Example-1 to obtain an emulsified flavor.

The average particle size of the emulsified fragrance immediately after production was 0.7 μm and the stability was good, but the average particle size was 2 μm after 3 months.

Next, 1 part by weight of the above emulsified fragrance was added to 1000 parts by weight of the same acidic aqueous solution as in Example-1, and dispersed by stirring. After 3 months, a small amount of precipitate was formed, and an orange-like soft drink having good emulsion was not obtained. Comparative Example-7 35 parts by weight of orange oil and 65 parts by weight of SAIB were heated and mixed at 50 ° C. An oil phase part was prepared.

The above oil phase part was added to the water phase part prepared by dissolving 20 parts by weight of propylene glycol alginate showing a viscosity of 50 cp at 20 ° C. and 2 parts by weight of sodium caseinate in 878 parts by weight of water, and adding the above oil phase part to the Example. In the same manner as in -1, the emulsion was homogenized and heat-treated to obtain an emulsified flavor.

In this emulsified flavor, the average particle size of the emulsified particles was 0.7 μm, no separation was observed even after 3 months, the stability was extremely excellent, and the flavor was not changed.

Next, 120 parts by weight of granulated sugar and 2 parts by weight of citric acid are added to 880 parts of water.
PH2.8 dissolved in parts by weight, acidic aqueous solution of Brix12, and pH
Acidic beverage 100 containing 2.8, Brix 12, calcium 1.0 mEq / l
When 1 part by weight of the emulsified flavor was added to 0 part by weight and stirred, the emulsified flavor was easily dispersed in the acidic beverage and the drinking water containing polyvalent metal ions, and showed good emulsion properties.

However, it was quite stable to acidic drinks after 3 months and maintained an appropriate emulsion state, but to drinking water containing polyvalent metal ions, coagulated precipitates were formed after several days. However, it was not possible to maintain an appropriate emulsion state.

Comparative Example-8 35 parts by weight of orange oil and 65 parts by weight of SAIB were heated and mixed at 50 ° C. to prepare an oil phase part.

The above oil phase part was added to the water phase part prepared by dissolving 20 parts by weight of propylene glycol alginate and 2 parts by weight of soybean protein in 878 parts by weight of water in which a 1% aqueous solution has a viscosity of 50 cp at 20 ° C. In the same manner as in 1, the emulsion was homogenized and heat-treated to obtain an emulsified flavor.

The soybean protein used in this proportional example was a soybean protein obtained by acid-precipitating a water extract of defatted soybean and adjusting the pH to 7.0 and dissolving the soybean protein.

In this emulsified flavor, the average particle size of the emulsified particles was 0.7 μm, no separation was observed even after 3 months, the stability was extremely excellent, and the flavor was not changed.

Next, 120 parts by weight of granulated sugar and 2 parts by weight of citric acid are added to 880 parts of water.
PH2.8 dissolved in parts by weight, acidic aqueous solution of Brix12, and pH
2.8, Brix12, 1000 parts by weight of an acidic beverage containing 1.0 mEq / l of calcium ions, 1 part by weight of the above emulsified flavor was added and stirred, and this emulsified flavor was added to the above acidic beverage and drinking water containing polyvalent metal ions. In contrast, it was easily dispersed and exhibited good emulsion properties.

However, it was quite stable to acidic drinks after 3 months and maintained an appropriate emulsion state, but to drinking water containing polyvalent metal ions, coagulated precipitates were formed after several days. , It was not possible to maintain an excessive milky state.

Comparative Example-9 35 parts by weight of orange oil and 65 parts by weight of SAIB were heated and mixed at 50 ° C to prepare an oil phase part.

1% aqueous solution shows a viscosity of 50 cp at 20 ° C 20 parts by weight of propylene glycol alginate, casein hydrolysis 2
The oil phase part was added to the water phase part prepared by dissolving 8 parts by weight of water in 878 parts by weight of water, and the mixture was emulsified and homogenized in the same manner as in Example-1 to obtain an emulsified flavor.

In this emulsified fragrance, the average particle size of the emulsified particles was 0.7 μm, no separation was observed even after 3 months, the stability was extremely excellent, and the flavor was not changed.

Next, 120 parts by weight of granulated sugar and 2 parts by weight of citric acid are added to 880 parts of water.
PH2.8 dissolved in parts by weight, acidic aqueous solution of Brix12, and pH
2.8, _Brix12 , 1 part by weight of the above emulsified flavor was added to 1000 parts by weight of the acid beverage containing calcium ion 1.0 mEq / l, and the mixture was stirred, and this emulsified flavor was added to the above acidic beverage and polyvalent metal ion-containing drinking water. In contrast, it was easily dispersed and exhibited good emulsion properties.

However, for the acidic beverage, it was quite stable after 3 months and kept an excessive emulsion state, but for the polyvalent metal ion-containing beverage, an aggregated precipitate was formed after several days, It was not possible to maintain an excessive emulsion state.

Comparative Example-10 35 parts by weight of orange oil and 65 parts by weight of SAIB were heated and mixed at 50 ° C to prepare an oil phase part.

The above oil phase was added to the water phase prepared by dissolving 20 parts by weight of propylene glycol alginate having a viscosity of 50 cp at 20 ° C. and 2 parts by weight of egg white protein in 878 parts by weight of water, and the above oil phase was added. In the same manner as in 1, the emulsion was homogenized and heat-treated to obtain an emulsified flavor.

In this emulsified flavor, the average particle size of the emulsified particles was 0.7 μm, no separation was observed even after 3 months, the stability was extremely excellent, and the flavor was not changed.

Next, 120 parts by weight of granulated sugar, 2 parts by weight of citric acid were dissolved in 880 parts by weight of water, and an acidic aqueous solution of pH 2.8 and Brix12,
And 1 part by weight of the above emulsified flavor was added to 1000 parts by weight of the acid beverage containing pH 2.8, Brix 12, and calcium ion 1.0 mEq / l, and the mixture was stirred, and this emulsified flavor contained the above-mentioned acidic beverage and polyvalent metal ion. It was easily dispersed in drinking water and showed good emulsion properties.

However, it was quite stable to acidic drinks after 3 months and maintained an appropriate emulsion state, but to drinking water containing polyvalent metal ions, coagulated precipitates were formed after several days. However, it was not possible to maintain an appropriate emulsion state.

The results of the above Examples-1 to 4 and Comparative Examples-1 to 10 are collectively shown in Table-1.

(Remarks) “(50 cp)” and “(30 cp)” in Table 1 were propylene glycol alginate esters with a viscosity of 1% aqueous solution of 20 ° C. of “50 centipoise” and “30 centipoise”, respectively. Means In addition, "(milk)" means "milk a protein" and "(soy)" means "soy whey protein".

Claims (5)

[Claims] 1. An emulsion stabilizer for producing an emulsified flavor by emulsifying and adding an emulsion stabilizer or an aqueous solution of an emulsion stabilizer to a water-insoluble or sparingly soluble flavor or a mixture of the flavor and a specific gravity adjusting agent. Alginic acid propylene glycol ester and whey protein are used together as an agent, and the amount used is 0.5-5% by weight of propylene glycol alginate and 0.05-0.5% by weight of whey protein relative to the total amount of emulsified flavor (total weight of final product). A method for producing an emulsified perfume, which is used so that the amount of the emulsified flavor becomes 100%. 2. The method for producing an emulsified flavor according to claim 1, wherein a 1% aqueous solution of propylene glycol alginate having a viscosity of 10 to 100 cp at 20 ° C. is used. 3. An emulsion stabilizer is added to and mixed with a water-insoluble or sparingly soluble fragrance or a mixture of the fragrance and a specific gravity adjusting agent, and water is added and mixed to the emulsion for emulsification treatment. A method for producing the emulsified flavor as described. 4. A propylene glycol alginate and whey protein, both or either of which is added to and mixed with water or an oil phase portion (a water-insoluble or sparingly soluble fragrance or a mixture of the fragrance and a specific gravity adjusting agent). Claim 1st
Item 8. A method for producing an emulsified fragrance according to Item. 5. A specific gravity adjusting agent is sucrose acetate isobutyric acid ester (Sucrose Acetyl Isobutyla).
te), The method for producing an emulsified flavor according to claim 1 or 3.