JPH07102288A - 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 perfume is powdered by using a powdering base comprising a water-soluble hemicellulose, a gelatin and neohesperidindihydrochalcone. 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 perfume 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 used include ones derived from crops and beans. Examples of the gelatins used include acid-treated gelatin and alkali-treated gelatin. The water-soluble hemicellulose/gelatin ratio is desirably 1/10 to 10/1 by weight. When this perfume is applied to food or the like, the amount of the neohesperidin-dihydrochalcone used is desirably 0.1-10000ppm based on the food or the like.

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 the chewing gum with the center, the flavor of the center flavor liquid shifts to the gum base,
It is a technology that prevents it from disappearing. As a technique of further coating the perfume after powdering, for example, Japanese Patent Application Laid-Open No. 4-293.
454 is given. 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 one is used alone as a gum base (Japanese Patent Laid-Open No. Hei 4-
197138).

[0003] A capsule is prepared using gelatin, and a fragrance or the like is contained in the capsule. When the capsule is broken, the fragrance or the like is released. Therefore, as long as the capsule remains, the flavor, effect, etc. of the fragrance are maintained. 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.

[0004]

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.

[0005]

Means for Solving the Problems The present inventors can solve the above problems by powdering a perfume with water-soluble hemicellulose and gelatin, and neohesperidin dihydrochalcone (hereinafter abbreviated as NHDC) as a powdering base material. And discovered the invention. The powdering method is as follows: water-soluble hemicellulose and gelatin, NHDC, water and, if necessary, excipients such as dextrin are added and uniformly dissolved, and then fragrance and edible oils and fats are added as necessary to homogenize and then dry. It may be made into powder. 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 grains such as soybean, okara, corn, rice bran, beans, etc., and are disclosed in JP-A-3-67595 and JP-A-4-1-1.
85681, JP-B-60-54321, JP-A-1-62.
No. 303, water-soluble hemicellulose disclosed in JP-A-3-14802 can be used.

Generally, gelatin is commercially available, and acid-processed gelatin and alkali-processed gelatin are included in gelatin. NHDC can use what was manufactured only by the hydrogenation process using neohesperidin which is a natural flavonoid in plants, such as citrus fruits, as a raw material. The mixing ratio of the water-soluble hemicellulose, gelatin, and NHDC is not particularly limited, but when either one of the water-soluble hemicellulose or gelatin is excessive, it is one of the objects of the present invention to reduce the fragrance during production, storage, etc. Since 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: gelatin = 1: 10 to 10: 1 (weight basis)
Is preferred. Also, if the amount of NHDC added is too large, the sweetness becomes too strong, and some may be unsuitable depending on the food to which it is applied, so that point must be taken into consideration, and 0.1 to 10,000 ppm relative to the food etc. Good. 0.1p
The effect at pm is recognized, 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 using an NHDC-containing solution, or the powdered fragrance according to the present invention may be added with the powder containing NHDC. However, with the technology according to the present invention, N
Even if the powdered flavor produced without adding HDC is pulverized again using the NHDC-containing solution or the NHDC-containing powder is added, the flavor retention does not reach that of the powdered flavor according to the present invention. It was found that not only the effect of the functional hemicellulose and NHDC but also a synergistic effect of the two both occur, and a powdered flavor having excellent flavor retention and flavor quality that has never been obtained can 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 powdered flavor according to the present invention suppresses the reduction and deterioration of the flavor during manufacturing, suppresses the disappearance and reduction of the flavor during storage, and further applies the powdered flavor 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.

[0009]

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 NHDC preparation is a powder obtained by adding dextrin to an aqueous solution of NHDC and having a NHDC content of 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. Liquid smoke 0.2 g Edible oil and fat 5 g Dextrin 74 g 2: 1 mixture of soya five and gelatin 20 g NHDC preparation 1 g Water 200 g Total 300 g (solid content 100
g) First, dextrin and soya five (water-soluble hemicellulose, manufactured by Fuji Oil Co., Ltd.), 2: 1 mixture of gelatin, NHD
Formulation C and water were mixed, heated to 85 ° C. and dissolved with stirring for 30 minutes. Next, kun liquid 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 powder fragrance of the kun liquid (hereinafter referred to as powder fragrance 1 Call). Commercially available products were used for gelatin and NHDC.

Example 2 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 1: 1 mixture of soya five and gelatin 20 g NHDC preparation 1 g Water 200 g Total 300 g (solid content 100 g) First, 1: 1 mixture of dextrin and soya five, gelatin, NHDC preparation and water were mixed. The mixture was heated to 85 ° C. and dissolved for 30 minutes while stirring. Next, add the liquid smoke and edible oil and fat, adjust to 70 ° C, and use a homogenizer to obtain 180 kg / cm.
After homogenizing under the conditions of No. 2, it was spray-dried with a spray dryer to obtain a powdered perfume of Kun liquid (hereinafter referred to as powdered perfume 2). The same commercial products as in Example 1 were used for gelatin and NHDC.

Example 3 A powdered perfume of a smoke solution was prepared according to the following formulation. Liquid smoke 0.2 g Edible oil 5 g Dextrin 74 g 5: 1 mixture of soya five and gelatin 20 g NHDC preparation 1 g Water 200 g Total 300 g (solid content 100
g) First, dextrin, soya five, a 5: 1 mixture of gelatin, an NHDC preparation 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 to 70 ° C, and use a homogenizer to obtain 180 kg / cm.
After homogenizing under the conditions of No. 2, it was spray-dried with a spray dryer to obtain a powdered perfume of the liquid smoke (hereinafter referred to as powdered perfume 3). As the gelatin, the same commercial product as in Example 1 was used.

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

Example 5 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 Soyafive 20 g NHDC 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 at 85 ° C. 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 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 Gelatin 20 g Water 200 g Total 300 g (solid content 100 g) First, dextrin, gelatin 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 for 180k.
The mixture was homogenized under the condition of g / cm2 and then spray-dried with a spray dryer to obtain a scented liquid powder fragrance (hereinafter referred to as control product 2). As the gelatin, the same commercial product as in Example 1 was used.

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 the water-soluble hemicellulose was slightly felt, but the powder flavors 1 to 5 did not have the disagreeable taste of the water-soluble hemicellulose, and conversely, the flavor of menthol was strongly felt.

[0017]

[Table 1] Legend ++: The flavor is good ++: The flavor is ++: The flavor is felt ±: The flavor is slightly felt −: The flavor is barely felt

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 gelatin 20 g NHDC preparation 1 g Water 200 g Total 300 g (solid content 100
g) First, dextrin, soya five, gelatin 10: 1
Mix the mixture, NHDC formulation and water and heat to 85 ° C 30
It was dissolved with stirring for a minute. Next, l-menthol and edible oils and fats were added, and the temperature was adjusted to 70 ° C.
After homogenizing under the condition of kg / cm2, it was spray-dried with a spray dryer to obtain 1-menthol powder flavor (hereinafter referred to as powder flavor 6). The same commercial products as in Example 1 were used for gelatin and NHDC.

Example 7 A powdery flavor of l-menthol was prepared according to the following formulation. 1-Menthol 25 g Edible oil 5 g Dextrin 49 g 1: 2 mixture of soya five and gelatin 20 g NHDC preparation 1 g Water 200 g Total 300 g (solid content 100
g) First, a mixture of dextrin, soya five, and gelatin,
The NHDC 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, the temperature was adjusted to 70 ° C, and 180 kg / c was obtained using a homogenizer.
After homogenizing under the condition of m2, it was spray-dried with a spray dryer to obtain 1-menthol powder flavor (hereinafter referred to as powder flavor 7). The same commercial products as in Example 1 were used for gelatin and NHDC.

Example 8 A powdered fragrance of l-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 gelatin 20 g NHDC preparation 1 g Water 200 g Total 300 g (solid content 100
g) First, a mixture of dextrin, soya five, and gelatin,
The NHDC 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, the temperature was adjusted to 70 ° C, and 180 kg / c was obtained using a homogenizer.
After homogenizing under the condition of m2, it was spray-dried with a spray dryer to obtain a powdered fragrance of 1-menthol (hereinafter referred to as powdered fragrance 8). The same commercial products as in Example 1 were used for gelatin and NHDC.

Example 9 A powdered flavor of l-menthol was prepared according to the following formulation. 1-Menthol 25 g Edible oil 5 g Dextrin 49 g 1:10 mixture of soya five and gelatin 20 g NHDC preparation 1 g Water 200 g Total 300 g (solid content 100
g) First, a mixture of dextrin, soya five, and gelatin,
The NHDC 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, the temperature was adjusted to 70 ° C, and 180 kg / c was obtained using a homogenizer.
After homogenizing under the condition of m2, it was spray-dried with a spray dryer to obtain 1-menthol powder flavor (hereinafter referred to as powder flavor 9). The same commercial products as in Example 1 were used for gelatin and NHDC.

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.

[0023]

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

Example 10 A powdered fragrance of orange oil was prepared according to the following formulation. Orange oil 60 g Edible oil 5 g Dextrin 14 g 10: 1 mixture of soya five and gelatin 20 g NHDC preparation 1 g Water 200 g Total 300 g (solid content 10
0g) First, dextrin, soya five, gelatin 10: 1
Mix the mixture, NHDC formulation and water and heat to 85 ° C 30
It was dissolved with stirring for a minute. Next, add orange oil and edible oils and fats, adjust to 70 ° C, and use a homogenizer to make 180
After homogenizing under the condition of kg / cm2, it was spray-dried with a spray dryer to obtain a powdered flavor of orange oil (hereinafter referred to as powdered flavor 10). Gelatin, NHDC
Was a commercial product.

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

Example 12 In the same manner as in Example 10, a powdery fragrance was prepared in which only the mixture of Soyafive and gelatin was changed to the ratio of Soyafive and gelatin of 1: 1 (hereinafter referred to as powdery 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 gelatin was changed to the one having the ratio of soya five and gelatin of 1: 5 (hereinafter referred to as powdery fragrance 13).

Example 14 In the same manner as in Example 10, only the mixture of soya five and gelatin had a soya five to gelatin ratio of 1:10.
A powdered fragrance substituting for that of
Called).

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 to 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.

[0031]

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

Example 15 A powdered 1-menthol flavorant was prepared according to the following formulation. 1-Menthol 25 g Edible oil and fat 5 g Dextrin 49 g Soya five, gelatin 5: 1 mixture 20 g NHDC preparation 1 g Water 200 g Total 300 g (solid content 100
g) First, dextrin, soya five, a 5: 1 mixture of gelatin, NHDC preparation, and water are mixed and heated to 85 ° C. 30
It was dissolved with stirring for a minute. Next, add 1-menthol and edible oil and fat, and adjust to 70 ° C.
After homogenizing under the condition of kg / cm2, it was spray-dried with a spray dryer to obtain a powdered fragrance of 1-menthol.
(Hereinafter referred to as powdered fragrance 15). Gelatin, NHDC
Was a commercial product.

Experimental Example 4 A powdered 1-menthol flavor was prepared according to the following formulation. 1-Menthol 25 g Edible oil / fat 5 g Dextrin 50 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, 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 Control Product 4). As the gum arabic, a commercially available product was used.

The powdered flavor 15 and the control product 4 were diluted with 1000 volumes of water immediately after the production using 20 panelists, after storage at 40 ° C. for 1 month, and after storage for 3 months, and after production, the chewing gum gum base. It was kneaded in and was stored for half a year, and was then given a 3-minute test, and sensory evaluation was performed. 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.

[0035]

[Table 4]

Example 16 A lemon oil powder flavor was prepared according to the following formulation. Lemon oil 60 g Edible oil 5 g Dextrin 14 g 2: 1 mixture of soya five and gelatin 20 g NHDC preparation 1 g Water 200 g Total 300 g (solid content 100
g) First, dextrin, soya five, gelatin 2: 1 mixture, NHDC preparation and water were mixed and heated to 85 ° C. and dissolved for 30 minutes with stirring. Next, add lemon oil and edible oils and fats and adjust to 70 ° C.
After homogenizing under the condition of / cm2, it was spray-dried by a spray dryer to obtain a lemon oil powder flavor (hereinafter referred to as powder flavor 16). NHDC and gelatin used were commercial products.

Experimental Example 5 A lemon oil powder flavor was prepared according to the following formulation. Lemon oil 60 g Edible oil 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 are mixed and 85 ° C.
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 powdered flavor of lemon oil (hereinafter referred to as control product 5 and Call). As the gum arabic, a commercially available product was used.

The powdered fragrance 16 and the control product 5 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 chewing gum gum base after production. It was kneaded in and was stored for half a year, and was then given a 3-minute test, and 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.

[0039]

[Table 5]

Example 17 A powdered flavor of lemon oil was prepared according to the following formulation. Lemon oil 60 g Edible oil 5 g Dextrin 14 g 3: 4 mixture of soya five and gelatin 20 g NHDC preparation 1 g Water 200 g Total 300 g (solid content 100
g) First, dextrin, soya five, and gelatin 3: 4
Mix the mixture, NHDC formulation and water and heat to 85 ° C 30
It was dissolved with stirring for a minute. Next, add lemon oil and edible oils and fats, adjust to 70 ° C, and use a homogenizer for 180k.
The mixture was homogenized under the condition of g / 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.) Gelatin and NHDC were commercially available products.

Experimental Example 6 A lemon oil powder flavor was prepared according to the following formulation. Lemon oil 60 g Edible oil and fat 5 g Dextrin 15 g Gum arabic 20 g Water 200 g Total 300 g
(Solid content 100g) First, dextrin, gum arabic, and water are mixed and mixed at 85 ° C.
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 control product 6.) As the gum arabic, a commercially available product was used.

The powdered flavor 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 after production, chewing gum gum base. It was kneaded in and was stored for half a year, and was then given a 3-minute test, and sensory evaluation was performed. 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 gelatin 20 g NHDC preparation 1 g Water 200 g Total 300 g (solid content 10
0g) First, dextrin, soya five, and gelatin 2: 1
Mix the mixture, NHDC formulation and water and heat to 85 ° C 30
It was dissolved with stirring for a minute. Next, add orange oil and edible oils and fats and adjust to 70 ° C.
After homogenizing under the condition of kg / cm2, it was spray dried with a spray dryer to obtain a lemon oil powder flavor.
(Hereinafter, referred to as powdery flavor 18) Gelatin and NHDC were commercial products.

Experimental Example 7 A lemon oil powder flavor was prepared according to the following formulation. Red pepper extract 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, mix dextrin, gum arabic and water and mix 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 control product 7.) Gum arabic was a commercially available product. A squid soaked in seasoning liquid was dried overnight, sprinkled with the same amount of powdered flavor 18, the reference product 7, and a sensory test was conducted using 20 panelists. As a result, the strength of the flavor was produced compared to the control product. Immediately after that, a clear strong flavor was shown, 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 (2)

[Claims] 1. A method for producing a powdered fragrance, which comprises using water-soluble hemicellulose, gelatin, and neohesperidin dihydrochalcone as a powdering base material. 2. 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.