JPH07102282A - Production of powdery flavor - Google Patents

Abstract

PURPOSE:To obtain a powdery flavor which suffers less from a loss and deterioration during production and storage and when applied to food, etc., and can give sustained flavor or taste when taken in the mouth by using a powdering base comprising specified substances. CONSTITUTION:A flavor is powdered by using a powdering base comprising a water-soluble hemicellulose, a water-soluble high-molecular polysaccharide and thaumatin. In an example, the powdering base, water and optionally an excipient such as dextrin are uniformly mixed with each other to form a solution, the flavor and optionally an eddible oil or fat, etc., are added to this solution, and the resulting mixture is homogenized and dried to form a powder. Examples of the water-soluble hemicelluloses include ones derived from corns and beans. Desirable examples of the water-soluble high-molecular polysaccharides include acidic polysaccharides such as ghatti gum, xanthan gum and tragacanth gum and neutral polysaccharides such as guar gum and tamarind seed polysaccharides. The water-soluble hemicellulose/water-soluble high-molecular polysaccharide ratio is desirably 1:10 to 10:1 by weight. When this flavor is applied to food, the amount of the thaumatin used is desirably 0.1-10000ppm based on the food.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing a powdered fragrance. More specifically, it relates to a method for producing a powdered flavor which eliminates the corners of flavor and improves the persistence of flavor. At the same time, the residual rate of the flavor during the manufacturing process is high, and the residual rate of the flavor during storage is high. In this case, the residual rate of the fragrance in the food is also high, and the persistence is good even when eaten because it can contribute to the extension of the shell life of the food, and the unpleasant flavor, bitterness, powdered fragrance capable of masking astringency, etc. Regarding manufacturing method. The powdered flavor according to the present invention is a confectionery such as confectionery such as tablet confectionery and gummy candy, chewing gum, snacks, beef jerky and seasoned squid, squid, delicacy such as taste kelp, frozen dessert, beverage,
It can be widely used for general foods such as seasonings, as well as toothpaste and fragrance. In the present invention, the term “flavor” includes not only the flavor that is felt when a food or the like is put in the mouth and when it is chewed, but also the flavor that is felt without putting it in the mouth. Further, pulverization also includes making into granules, and powdery form also includes granules.

[0002]

2. Description of the Related Art Known techniques for sustaining flavors include inclusion of a flavor, encapsulation, use of an emulsifier, and further coating after flavoring. . As a technique for including or encapsulating a fragrance, for example, Japanese Patent Laid-Open No. 3-4
1196, JP-A-3-1557553, JP-A-4-228.
035, JP-A-63-209548, JP-A-4-222.
558 and the like. These are techniques in which a fragrance is included in wax, resin, cyclodextrin, or the like, or encapsulated in gum arabic or the like.

As a technique using an emulsifier, for example, Japanese Patent Publication No. 59-39099 can be cited. This is a technique for preventing the flavor of the flavor liquid, which is the center, from being transferred to the gum base and disappearing in the chewing gum containing the center. Japanese Patent Application Laid-Open No. 4-293454 can be cited as a technique for further coating the perfume after powdering. This is a technique of coating with hardened oil after pulverization. Water-soluble hemicellulose is used as the powdering base material of the powdered flavor according to the present invention, and as a technique using water-soluble hemicellulose, for example, there is a technique in which a soybean-derived one is used alone as a gum base (Japanese Patent Laid-Open No. Hei 4- 197138).

[0004] A capsule is prepared using gelatin, and the flavor and the like are released when the capsule is broken and the capsule is broken. Therefore, the flavor and the effect of the flavor and the like are maintained as long as the capsule remains. The technology is known. Further, a method is known in which gelatin is added to food and drink containing flavors and sweeteners to improve the flavor of the food and drink. However, in the powdered fragrance, the reduction and deterioration of the fragrance in the following three stages have been problems for a long time, and a sufficient solution has not been found. 1. Reduction and deterioration of perfume during the production of powdered perfume. 2. Decrease and deterioration of perfume while storing powdered perfume. 3. When the powdered flavor is applied to foods and the like, the reduction and deterioration of the flavor of the powdered flavor contained in the foods and the like. Further, improvement of the persistence of the flavor when a powdered flavor is directly or indirectly added to the mouth has been a subject for a long time, and a sufficient solution has not been found.

[0005]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method for producing a powdered fragrance which solves the following problems 1 to 3. To increase the residual rate of the fragrance and suppress the deterioration of the fragrance during the production of the powder fragrance. Suppressing the disappearance and reduction of flavors due to the aging of the powder flavors during storage. When the powdered flavor is applied to foods, etc., the reduction and deterioration of the flavor of the powdered flavor contained in the foods, etc. shall be suppressed. Controlling the flavor of powdered flavor when directly or indirectly in the mouth.

[0006]

Means for Solving the Problems The present inventors have discovered that the above problems can be solved by powdering a perfume as a water-soluble hemicellulose and a water-soluble polymer polysaccharide, and thaumatin as a powdering base material, Invented. The method of pulverization is to add water-soluble hemicellulose, water-soluble polymer polysaccharide, thaumatin, water and, if necessary, excipients such as dextrin and dissolve them uniformly, and then add perfume and edible oil and fat etc. After liquefying, it may be dried and pulverized. At this time, the fragrance may be water-soluble or oil-soluble, and may be in a liquid or powder form. The drying method is not particularly limited, and a spray drying method, a freeze drying method, a vacuum drying method, a far infrared ray drying method, or the like can be used.

In the present invention, the water-soluble hemicellulose may be derived from cereals such as soybean, okara, corn, rice bran, beans, etc., and are disclosed in JP-A-3-67595, JP-A-4-185681, JP-B-60-54321, Kaihei 1
The water-soluble hemicellulose disclosed in, for example, -62303 and JP-A-3-14802 can be used. Water-soluble polymeric polysaccharides are especially Gatti gum, gellan gum, pectin, xanthan gum, carrageenan, gum arabic,
Acidic polysaccharides selected from tragacanth gum, karaya gum, carboxymethyl cellulose (hereinafter referred to as CMC), alginates, alginic acid derivatives, or neutral polysaccharides such as guar gum, locust bean gum, tara gum, tamarind seed polysaccharides, agar and the like. 1 type or 2 types or more thereof are preferable, and those generally commercially available can be used.

Saumatin is a perennial plant of the Marantaceae family that grows naturally in the tropical rain forests of West Africa, Thaumatococcus daniell.
It is a protein contained in the pseudoseed of the fruit of iiBenth, has a strong sweetness, has sweetness without unpleasant odor such as bitterness and astringency, and has a flavor enhancing effect for improving the flavor of food materials. The mixing ratio of the water-soluble hemicellulose and the water-soluble polymer polysaccharide is not particularly limited, but when one of the water-soluble hemicellulose or the water-soluble polymer polysaccharide is excessive, one of the objects of the present invention is the production, Decrease of flavor during storage, the degree of suppression of deterioration is low, and the degree of persistence of flavor when powdered flavor is put in the mouth is also low,
Water-soluble hemicellulose: Water-soluble polymeric polysaccharide = 1: 10
-10: 1 (weight basis) is preferred. Further, if the amount of thaumatin added is too large, the sweetness becomes too strong, and unsuitable ones may occur depending on the applied food or the like, so that point must be taken into consideration.
0 ppm is sufficient. The effect is recognized at 0.1 ppm, but the effect is weak at less than 0.1 ppm.

After the powdered fragrance according to the present invention is produced, the powdered fragrance may be pulverized again by using a solution containing thaumatin, or the powdered fragrance according to the present invention may be added with the powder containing thaumatin. However, the retention of the flavor is the powdered flavor according to the present invention even if the powdered fragrance produced by the technique according to the present invention without adding thaumatin is pulverized again by using a solution containing thaumatin or the powder containing thaumatin is added. The brilliance of the flavor disappears, and the present invention is not limited to the effect of water-soluble hemicellulose and thaumatin,
Clearly, a synergistic effect of the two was produced, and it was found that a powdered fragrance having an unprecedented flavor retention and excellent flavor quality could be obtained. When powdering the fragrance, dextrin or the like can be added as an excipient, if necessary. Edible oils and fats can also be added. Furthermore, seasonings, organic acids, pigments, etc. can be added freely. The liquidity before pulverization is arbitrary.

The powdered fragrance according to the present invention suppresses the decrease and deterioration of the fragrance during manufacturing, suppresses the disappearance and decrease of the fragrance during storage, and further applied the powdered fragrance to foods and the like. In this case, it has become possible to suppress the reduction and deterioration of the flavor of powdered flavor contained in the food or the like. At the same time, the powdered fragrance according to the present invention shows a persistent flavor when directly or indirectly put in the mouth, and
It has been found that masking of flavor enhancement, unpleasant odor, bitterness, astringency, etc. can be achieved.

[0011]

The present invention will be described in detail with reference to the following examples, but the examples are for illustrating the present invention and not for limiting the present invention. In the following, the thaumatin preparation is a thaumatin aqueous solution to which dextrin is added and powdered, and the thaumatin content is 0.001%.

Example 1 First, a kun liquid was obtained by a conventional method using cherry blossom chips. Next, a powdered perfume of the swallow was prepared according to the following formulation. Kun liquid 0.2 g Edible oil 5 g Dextrin 74 g 2: 1 mixture of soya five and ghatti gum 20 g Somatine preparation 1 g Water 200 g Total 300 g (solid content 100 g) First dextrin and soybean-derived water-soluble hemicellulose (Soyafive, Fuji Oil Co., Ltd.), Gatti gum 2: 1 mixture, thaumatin preparation and water are mixed and heated to 85 ° C.
It was dissolved with stirring for a minute. Next, add the liquid smoke and edible oil and fat, adjust to 70 ° C, and use a homogenizer to obtain 180 kg / c.
After homogenizing under the condition of m2, it was spray-dried with a spray dryer to obtain a powdered fragrance of the liquid smoke (hereinafter referred to as powdered fragrance 1). In addition, the commercially available products were used for the gutti gum and thaumatin.

Example 2 A powdered perfume of a smoke solution was prepared with the following formulation. Kun liquid 0.2 g Edible oil and fat 5 g Dextrin 74 g 3: 3 mixture of soya five and ghatti gum 20 g Somatine preparation 1 g Water 200 g Total 300 g (solid content 100 g) First dextrin and soya five, gutti gum 1:
1 mixture, a thaumatin preparation and water were mixed and heated to 85 ° C. and dissolved with stirring for 30 minutes. Next, add the liquid smoke and edible oil and fat, adjust the temperature to 70 ° C, and use a homogenizer to obtain 180kg.
After homogenizing under the condition of / cm2, it was spray-dried with a spray dryer to obtain a scented powdery fragrance (hereinafter referred to as powdery fragrance 2). Gatti gum and thaumatin were prepared in Example 1
The same commercial product was used.

Example 3 A powdered perfume of a smoke solution was prepared according to the following formulation. Kun liquid 0.2 g Edible oil and fat 5 g Dextrin 74 g 5: 1 mixture of soya five and ghatti gum 20 g Somatine preparation 1 g Water 200 g Total 300 g (solid content 100 g) First dextrin and soya five, gutti gum 5:
1 mixture and water were mixed, heated to 85 ° C. and dissolved with stirring for 30 minutes. Next, add the liquid smoke and edible fats and oils, and add 70 ℃
Was adjusted to 1, and homogenized with a homogenizer under the condition of 180 kg / cm 2, and then spray-dried with a spray dryer to obtain a powdered perfume of a liquid smoke (hereinafter referred to as powdered perfume 3). The same commercially available product as that used in Example 1 was used as the gutti gum.

Example 4 The powdered flavors obtained in Examples 1, 2 and 3 were mixed in equal amounts to obtain a powdered flavorant (hereinafter referred to as powdered flavoring agent 4).

Example 5 A powdery perfume of a smoke solution was prepared according to the following formulation. Kun liquid 0.2 g Edible oil / fat 5 g Dextrin 74 g Soyafive 20 g Somatin preparation 1 g Water 200 g Total 300 g (solid content 100 g) First, dextrin, soya five and water were mixed and dissolved with stirring for 30 minutes at 85 ° C. Next, add the liquid smoke and edible oil and fat, adjust the temperature to 70 ° C, and use a homogenizer to make 18
The mixture was homogenized under the condition of 0 kg / cm 2 and then spray-dried with a spray dryer to obtain a powdered perfume of a liquid smoke (hereinafter referred to as control product 1). As the soya five, the same commercial product as in Example 1 was used. The powdered fragrance thus obtained and Example 1,
Equal amounts of the powder flavors obtained in 2 and 3 were mixed and homogenized to obtain powder flavors (hereinafter referred to as powder flavors 5).

Experimental Example 1 Powdered perfume of a smoke solution was prepared according to the following formulation. Kun liquid 0.2 g Edible oil and fat 5 g Dextrin 75 g Gatti gum 20 g Water 200 g Total 300 g (solid content 100 g) First, dextrin, gatti gum and water were mixed and heated to 85 ° C. and dissolved while stirring for 30 minutes. Next, add the liquid smoke and edible oil and fat, adjust the temperature to 70 ° C, and use a homogenizer to make 18
The mixture was homogenized under the condition of 0 kg / cm 2 and then spray-dried with a spray dryer to obtain a powdered perfume of a liquid smoke (hereinafter referred to as control product 2). The same commercially available product as that used in Example 1 was used as the gutti gum.

Next, the squid excluding its legs, head and internal organs is dried in the sun for one week (hereinafter referred to as dried squid).
To 5% sugar solution and lightly drained, and then sprinkled with the powdered flavors 1 to 5 obtained in Examples 1 to 5 and the control products 1 and 2 obtained in Example 5 and above, respectively, at 40 ° C. Three
It was dried for 0 minutes, left overnight at room temperature, and the next day, 30 panelists chewed for 100 seconds to evaluate the flavor. Table 1 shows the average evaluation values by symbols. As a result, it was recognized that the flavors 1 to 3 of the powder flavors were obviously delayed in appearance as compared with the control products 1 and 2, and the flavor 4 of powder showed the appearance of flavors in which the flavors 1 to 3 were added together. It was also confirmed that the powdered flavor 5 had a stable and persistent flavor from the beginning of chewing. Further, in the control product 1, the flavor peculiar to soybean-derived water-soluble hemicellulose was slightly felt, but for the powdered flavors 1 to 5, the sourness of the water-soluble hemicellulose was not felt,
On the contrary, the strong flavor of menthol was felt.

[0019]

[Table 1]

Legend: ++: Good flavor ++: Good flavor ＋: Good flavor ±: Slight flavor slightly −: Slight flavor

Example 6 A powdered fragrance of 1-menthol was prepared according to the following formulation. 1-Menthol 25 g Edible oil 5 g Dextrin 49 g 10: 1 mixture of soya five and ghatti gum 20 g Somatine preparation 1 g Water 200 g Total 300 g (solid content 100 g) First, dextrin, soya five, gutti gum, somatine preparation and water are mixed and heated to 85 ° C. 30 It was dissolved with stirring for a minute. Next, l-menthol and edible oil and fat were added, the temperature was adjusted to 70 ° C., and 180 kg / cm was obtained with a homogenizer.
After homogenizing under the conditions of No. 2, it was spray-dried with a spray dryer to obtain a powdered flavor of 1-menthol (hereinafter referred to as powdered flavor 6). The same commercially available products as those used in Example 1 were used for gutti gum and thaumatin.

Example 7 A powdered fragrance of 1-menthol was prepared according to the following formulation. 1-Menthol 25 g Edible oil and fat 5 g Dextrin 49 g 1: 2 mixture of soya five and Gatchi gum 20 g Somatine formulation 1 g Water 200 g Total 300 g (solid content 100 g) First dextrin and soya five, gutti gum 1:
The two mixtures, the thaumatin formulation and water were mixed, heated to 85 ° C. and dissolved for 30 minutes with stirring. Next, l-menthol and edible oil and fat were added, and the temperature was adjusted to 70 ° C.
The mixture was homogenized under the condition of 80 kg / cm 2 and then spray-dried with a spray dryer to obtain 1-menthol powder flavor (hereinafter referred to as powder flavor 7). The same commercially available products as those used in Example 1 were used for gutti gum and thaumatin.

Example 8 A powdered fragrance of 1-menthol was prepared according to the following formulation. 1-Menthol 25 g Edible oil 5 g Dextrin 49 g 1: 5 mixture of soya five and ghatti gum 20 g Somatine preparation 1 g Water 200 g Total 300 g (solid content 100 g) First dextrin and soya five, gutti gum 1:
5 mixture, thaumatin preparation and water were mixed and heated to 85 ° C. and dissolved with stirring for 30 minutes. Next, l-menthol and edible oil and fat were added, and the temperature was adjusted to 70 ° C.
The mixture was homogenized under the condition of 80 kg / cm 2 and then spray-dried with a spray dryer to obtain 1-menthol powder flavor (hereinafter referred to as powder flavor 8). The same commercially available products as those used in Example 1 were used for gutti gum and thaumatin.

Example 9 A powdered fragrance of l-menthol was prepared according to the following formulation. 1-Menthol 25 g Edible oils and fats 5 g Dextrin 49 g Mixture of soya five and ghatti gum 1:10 20 g Somatine formulation 1 g Water 200 g Total 300 g (solid content 100 g) First dextrin and soya five, gutti gum 1:
10 mixtures, a thaumatin preparation, and water were mixed, heated to 85 ° C., and dissolved with stirring for 30 minutes. Next, l-menthol and edible oil and fat were added, and the temperature was adjusted to 70 ° C., homogenized with a homogenizer under the condition of 180 kg / cm 2, and then spray-dried with a spray dryer to obtain a powdered flavor of 1-menthol (hereinafter referred to as powdered flavor. 9). The same commercially available products as those used in Example 1 were used for gutti gum and thaumatin.

Experimental Example 2 Powdered fragrances 1 to 3 obtained in Examples 1 to 3 and Experimental Examples 6 to 9
3% of each of the powdered flavors 6 to 9 obtained in 1 was kneaded into a commercially available unscented toothpaste, and 30 panelists brushed their teeth for 5 minutes, and sensory evaluation of flavor expression and flavor loss was observed. The results are shown in Table 2.

[0026]

[Table 2] Strength of flavor Persistence of flavor ◎ ＞ ○ ＞ △ ＞ × ◎ ＞ ○ ＞ △ ＞ × Strong ← → Weak Persistent ← → Not persistent

Example 10 A powdered flavor of orange oil was prepared according to the following formulation. Orange oil 60g Edible oil 5g Dextrin 14g 10: 1 mixture of soya five and gatti gum 20g Somatine preparation 1g Water 200g Total 300g (solid content 100g) First, dextrin, soya five, gatti gum, somatine preparation and water are mixed and heated to 85 ° C for 30 minutes. It was dissolved with stirring. Next, add orange oil and edible oil and fat, adjust to 70 ° C, and use a homogenizer to obtain 180kg / cm.
After homogenizing under the conditions of No. 2, it was spray-dried with a spray dryer to obtain a powdered flavor of orange oil (hereinafter referred to as powdered flavor 10). In addition, the commercially available products were used for the gutti gum and thaumatin.

Example 11 In the same manner as in Example 10, a powdery fragrance was prepared in which only the mixture of soya five and gutti gum was changed to a soya five and gutti gum ratio of 5: 1 (hereinafter referred to as powdery fragrance 11).

Example 12 In the same manner as in Example 10, a powdered fragrance was prepared in which only the mixture of soya five and gutty gum was changed to a soya five and gutty gum ratio of 1: 1 (hereinafter referred to as powdered fragrance 12).

Example 13 In the same manner as in Example 10, powdery fragrance was prepared in which only the mixture of soya five and ghatti gum was changed to the one having a soya five to gutty gum ratio of 1: 5 (hereinafter referred to as powdery fragrance 13).

Example 14 In the same manner as in Example 10, a powdery fragrance was prepared in which only the mixture of soya five and gutti gum was changed to a soya five and gutti gum ratio of 1: 10: 4 (hereinafter referred to as powdery fragrance 14). ).

Experimental Example 3 A powdered flavor of orange oil l-menthol was prepared according to the following formulation. Orange oil 60 g Edible oil and fat 5 g Dextrin 15 g Gum arabic 20 g Water 200 g Total 300 g (solid content 100 g) First, dextrin, gum arabic and water were mixed and heated to 85 ° C. and dissolved while stirring for 30 minutes. Next, gum arabic and edible oils and fats were added, the temperature was adjusted to 70 ° C., the mixture was homogenized with a homogenizer under the condition of 180 kg / cm 2, and then spray-dried with a spray dryer to obtain a gum arabic powder flavor (hereinafter referred to as control product 3 and Call).

Powdered fragrance 10 obtained in Examples 10-14
-14 and the above-mentioned reference product 1 were stored immediately after production, after storage at 40 ° C for 1 month and after storage at 40 ° C for 3 months, respectively, and then diluted with 1000 volumes of water, and 30 panelists were given a flavor. I got it evaluated. In the sensory evaluation, the residual level of the flavor of the powdered fragrance 10 immediately after the production was set to 10, and 1 to 1 was used as a reference.
The evaluation was performed in 10 steps of 10. The results are shown in Table 3. The results show that the powdered fragrance according to the present invention has a higher residual ratio of the fragrance throughout the manufacturing process and a higher residual ratio of the fragrance with the passage of time, as compared with the normal powdered fragrance containing gum arabic.

[0034]

[Table 3] Strength of flavor ◎ ＞ ○ ＞ △ ＞ × Strong ← → Weak

Example 15 A powdered 1-menthol flavor was prepared according to the following formulation. 1-menthol 25g edible oil 5g dextrin 49g soya five, guar gum, pectin 5: 1: 1 mixture 20g thaumatin preparation 1g water 200g total 300g (solid content 100g) first dextrin and soya five, guar gum, pectin 5: 1: 1 mixture , Thaumatin preparation and water were mixed and heated to 85 ° C. and dissolved for 30 minutes with stirring. Next, 1-menthol and edible oils and fats were added, and the mixture was adjusted to 70 ° C., homogenized with a homogenizer under the condition of 180 kg / cm 2, and then spray-dried with a spray dryer to obtain a powdered flavor of 1-menthol. (Hereinafter referred to as powdered fragrance 15). As the guar gum, pectin and thaumatin, commercially available products were used.

Experimental Example 4 A 5: 1: 1 mixture of soya five, guar gum and pectin, and gum arabic alone were used instead of the thaumatin formulation by the same formulation and method as in Example 15. (Hereinafter referred to as Control Product 4). The powdered fragrance 15 and the control product 4 were diluted with 1000 volumes of water immediately after production, after storage at 40 ° C. for 1 month and after storage for 3 months using 20 panelists, and kneaded into a chewing gum gum base after production. After storage for half a year, I was asked for 3 minutes and sensory evaluated. The results are shown in Table 4. It was found that the intensity of the flavor was clearly stronger than that of the control product and the conventional product immediately after the production, and the residual ratio of the fragrance was higher. It was found that even when stored at 40 ° C., the fragrance was good and the good flavor was retained as compared with the control product. Further, the persistence of flavor was not observed in the control product, and it was revealed that only the product of the present invention exhibits persistence.

[0037]

[Table 4]

Example 16 A lemon oil powder flavor was prepared according to the following formulation. Lemon oil 60 g Edible oil and fat 5 g Dextrin 14 g Soya five, 1: 2 mixture of tamarind seed polysaccharide 20 g Somatine preparation 1 g Water 200 g Total 300 g (solid content 100 g) First, dextrin and soya five, tamarind seed polysaccharide 1: 2 mixture, somatine preparation, 85 ℃ with water
The mixture was heated to 30 ° C. and dissolved for 30 minutes with stirring. Next, lemon oil and edible oils and fats were added, and the mixture was adjusted to 70 ° C., homogenized with a homogenizer under the condition of 180 kg / cm 2, and then spray-dried with a spray dryer to obtain a lemon oil powder flavor (hereinafter referred to as powder flavor 16 and Call). Thaumatin,
A commercially available tamarind seed polysaccharide was used.

Experimental Example 5 The same formulation and preparation method as in Example 16 were used, except that gum arabic alone was used instead of the 1: 2 mixture of soya five and tamarind seed polysaccharide (hereinafter referred to as control product 5). Immediately after the production of the powdered fragrance 16 and the control product 5 by 20 panelists, 1 month after the production at 40 ° C. and 3 months after the production, 1
After diluting with 000 times volume of water, kneading into a gum base of chewing gum after production and storing for half a year for 3 minutes, sensory evaluation was performed. The results are shown in Table 5. It was found that the intensity of the flavor was clearly stronger than that of the control product and the conventional product immediately after the production, and the residual ratio of the fragrance was higher. It was found that even at storage at 40 ° C., the flavor was better and the flavor was retained better than the control product and the conventional product. Further, the persistence of flavor was not observed in the control product, and it was revealed that only the product of the present invention exhibits persistence.

[0040]

[Table 5]

Example 17 A lemon oil powder flavor was prepared according to the following formulation. Lemon oil 60 g Edible oil 5 g Dextrin 14 g 3: 4: 5 mixture of soya five, tragacanth, CMC 20 g Soumatine preparation 1 g Water 200 g Total 300 g (solid content 100 g) First, dextrin and soya five, tragacanth gum,
A 3: 4: 5 mixture of CMC, a thaumatin preparation and water were mixed and heated to 85 ° C. and dissolved with stirring for 30 minutes. Next, lemon oil and edible oils and fats were added, and the mixture was adjusted to 70 ° C., homogenized with a homogenizer under the condition of 180 kg / cm 2, and then spray-dried with a spray dryer to obtain a lemon oil powder flavor. (Hereinafter, referred to as product 6 of the present invention.) As tragacanth gum, CMC and thaumatin, commercially available products were used.

Experimental Example 6 Using the same formulation and preparation method as in Example 17, a gum arabic alone was used instead of a 3: 4: 5 mixture of soya five, tragacanth and CMC (hereinafter referred to as control product 6).
The powdered fragrance 17 and the control product 6 were diluted with 1000 volumes of water immediately after production, after storage at 40 ° C. for 1 month and after storage for 3 months using 20 panelists, and then kneaded into a chewing gum gum base after production. After storage for half a year, I was asked for 3 minutes and sensory evaluated. The results are shown in Table 6.
It was found that the intensity of the flavor was clearly stronger than that of the control product and the conventional product immediately after the production, and the residual ratio of the fragrance was higher. It was found that even at storage at 40 ° C., the flavor was better and the flavor was retained better than the control product and the conventional product.
Further, the persistence of flavor was not recognized in the control product and the conventional product, and it was revealed that only the product of the present invention exhibits the persistence.

[0043]

[Table 6]

Example 18 A lemon oil powder flavor was prepared according to the following formulation. Red pepper extract 60 g Edible oil and fat 5 g Dextrin 14 g 2: 1 mixture of soya five and xanthan gum 20 g Somatine preparation 1 g Water 200 g Total 300 g (solid content 100 g) First, dextrin and soya five, xanthan gum 2:11 mixture, thaumatin preparation and water are mixed at 85 ° C. The mixture was heated to 30 ° C. and dissolved for 30 minutes with stirring. Next, orange oil and edible oils and fats were added, and the mixture was adjusted to 70 ° C., homogenized with a homogenizer under the condition of 180 kg / cm 2, and then spray-dried with a spray dryer to obtain a lemon oil powder flavor. (Hereinafter, referred to as powdered fragrance 18) Xanthan gum and thaumatin were commercially available products.

Experimental Example 7 The procedure of Example 18 was repeated, except that gum arabic alone was used instead of the 2: 1 mixture of soyafive and xanthan gum. (Hereinafter referred to as control product 7) A squid soaked in seasoning liquid was dried overnight and sprinkled with the same amount of powdered perfume 18 and control product 7, and a sensory test was conducted using 20 panelists. As compared with the control product, it showed a clear strong flavor immediately after the production, and it was found that the residual ratio of the fragrance was higher. In addition, the persistence of flavor was not recognized in the control product, which revealed that the product of the present invention exhibits persistence.

Claims (3)

[Claims] 1. A method for producing a powdered fragrance, which comprises using water-soluble hemicellulose, a water-soluble polymer polysaccharide and thaumatin as a powdering base material. 2. The water-soluble high molecular polysaccharide is guttigumu,
Acidic polysaccharides selected from gellan gum, pectin, xanthan gum, carrageenan, tragacanth gum, karaya gum, carboxymethyl cellulose, alginates, alginic acid derivatives and the like, and guar gum, locust bean gum, tara gum, tamarind seed polysaccharides, neutral polysaccharides selected from agar, etc. The method for producing a powdered fragrance according to claim 1, which is one kind or two or more kinds. 3. 1 selected from the powdered fragrances according to claim 1.
A method for producing a powdered fragrance comprising one kind or a combination of two or more kinds.