JPH07102289A - 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 gelatin, a water-soluble high-molecular polysaccharide and neohesperidindihydrochalcone. In an example, the powdering base, water and optionally an excipient an excipient such as dextrin are uniformly mixed with each other to form a solution, the flavor and optically 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 gelatins used include acid-treated gelatin and alkali-treated gelatin. Desirable examples of the water-soluble high- molecular polysaccharides used include ghatti gum, pectin, tragacanth gum, CMC and xanthan gum. The gelatin/water-soluble high-molecular polysaccharide ratio is desirably 1:10 to 10:1 by weight. When this flavor is applied to food or the like, the amount of the neohesperidindihydrochalcone 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 having an improved flavor persistence, and at the same time, the residual rate of the flavor during the manufacturing process is high, the residual rate of the flavor during storage is high, and when applied to food, etc. The present invention relates to a method for producing a powdered fragrance, which has a high residual ratio of the fragrance therein and can contribute to the extension of the shelf life of the food. The powdered fragrance according to the present invention can be widely used as a fragrance such as chewing gum, gummy, snacks such as confectionery, frozen desserts, beverages, seasonings, and other general foods, as well as toothpaste and fragrances. 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.

[0002]

2. Description of the Related Art Gelatin is used to prepare capsules, and the fragrance and the like are released when the capsule is broken. Therefore, as long as the capsule remains, the flavor and effect of the fragrance and the like are maintained. The technique of doing 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.

[0003]

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. To impart a long-lasting flavor to a powdered flavor when directly or indirectly added to the mouth.

[0004]

DISCLOSURE OF THE INVENTION The present inventors have found that the above problems can be solved by pulverizing a fragrance with gelatin, a water-soluble polymeric polysaccharide and neohesperidin dihydrochalcone as a pulverizing base material. , Came to the invention. The present inventors previously developed a technique characterized by using gelatin and a water-soluble polymeric polysaccharide as a powdering base for the purpose of solving the same problem, but the method for producing a powdered flavor according to the present invention is Further, it was found that the residual ratio of the fragrance was high, and the residual ratio of the fragrance in the food or the like was increased when the powdered fragrance was applied to the food or the like during production, storage, and a good flavor was exhibited. The method of pulverization is to homogenize gelatin, water-soluble polymer polysaccharides, water, and excipients such as dextrin, if necessary, and dissolve them homogeneously, and then add flavors and edible oils and fats, etc., after homogenization. It may be dried and powdered. 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, spray drying method,
A freeze-drying method, a vacuum drying method, a far infrared ray drying method, etc. can be used.

Further, gelatin is generally commercially available, and acid-processed gelatin and alkali-processed gelatin are included in gelatin. The water-soluble polymer polysaccharide is particularly preferably one or more selected from gatti gum, gellan gum, pectin, xanthan gum, carrageenan, tragacanth gum, karaya gum, carboxymethyl cellulose (hereinafter referred to as CMC), alginate, and alginic acid derivative. What is generally marketed can be used. 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 gelatin and the water-soluble polymer polysaccharide is not particularly limited, but when either one is excessive, the production of the object of the present invention, the reduction of the perfume during storage, the degree of suppression of deterioration is low. Therefore, the degree of persistence of the flavor when the powdered flavor is put in the mouth also decreases, and therefore gelatin: water-soluble high molecular polysaccharide = 1: 10 to 10: 1 (weight basis) is preferable. 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. 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 manufactured, the powdered fragrance may be pulverized again by 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 effects of starch and NHDC but also a synergistic effect of the two occur, and a powdered flavor having excellent flavor retention and 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. In addition, seasonings and organic acids,
Pigments can be added freely. With the powdered flavor according to the present invention, the reduction and deterioration of the flavor during production are suppressed, the disappearance and the reduction of the flavor during storage over time are suppressed, and further, when the powdered flavor is applied to foods, etc. It has become possible to suppress the reduction and deterioration of the flavor of powdered flavors contained in foods and the like. At the same time, the powdered fragrance according to the present invention, when put in the mouth directly or indirectly, shows a persistent flavor, and also enhances the flavor, unpleasant odor, bitterness,
It turns out that you can mask astringency.

[0007]

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 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 gelatin and ghatti gum 20 g NHDC preparation 1 g Water 200 g Total 300 g (solid content 10
0 g) First, a 2: 1 mixture of dextrin, gelatin and gutty gum, an NHDC 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 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 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 NHDC.

Example 2 A powdered perfume of a smoke solution was prepared according to the following formulation. Liquid smoke 0.2 g Edible oil and fat 5 g Dextrin 74 g 1: 1 mixture of gelatin and guttigumm 20 g NHDC preparation 1 g Water 200 g Total 300 g
(Solid content 100g) First, dextrin, gelatin, and gatti gum 1: 1
Mix the mixture, NHDC formulation and water and heat to 85 ° C 30
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, spray drying was carried out with a spray dryer to obtain a powder fragrance of the liquid smoke (hereinafter referred to as powder fragrance 2). The same commercially available products as those used in Example 1 were used as the Gatti gum 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 and fat 5 g Dextrin 74 g 5: 1 mixture of gelatin and ghatti gum 20 g NHDC preparation 1 g Water 200 g Total 300 g (solid content 10
0g) First of all, dextrin, gelatin, and Gatti gum 5: 1.
The mixture and water were mixed, heated to 85 ° C., and dissolved with stirring for 30 minutes. Next, the syrup and edible oils and fats were added, the temperature was adjusted to 70 ° C., the mixture was homogenized with a homogenizer under the conditions of 180 kg / cm 2, and then spray-dried with a spray dryer to obtain a scented powder fragrance (hereinafter referred to as powder fragrance 3 and Call). The same commercially available product as that used in Example 1 was used as the gutti gum.

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

Example 5 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 Gelatin 20 g NHDC preparation 1 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 drier to obtain a powdered perfume of a liquid smoke (hereinafter referred to as control product 1). As the gelatin, the same commercial product as in Example 1 was used. The powdered flavor thus obtained and the powdered flavors obtained in Examples 1, 2, and 3 were powder-mixed in equal amounts to obtain a uniform powdered flavor (hereinafter referred to as powdered flavor 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 the 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.

[0015]

[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 flavor of l-menthol was prepared according to the following formulation. 1-Menthol 25 g Edible oil and fat 5 g Dextrin 49 g 10: 1 mixture of gelatin and Gatti gum 20 g NHDC preparation 1 g Water 200 g Total 300 g (solid content 10
0g) First of all, dextrin, gelatin and Gatti gum 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). Gattigam, NHD
As C, the same commercial product as in Example 1 was used.

Example 7 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: 2 mixture of gelatin and Gatchi gum 20 g NHDC preparation 1 g Water 200 g Total 300 g (solid content 10
0 g) First, a 1: 2 mixture of dextrin, gelatin and gutty gum, NHDC preparation and water were mixed and heated to 85 ° C. and dissolved with stirring for 30 minutes. Next, add l-menthol and edible oil and fat, 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 1-menthol powder flavor (hereinafter referred to as powder flavor 7). The same commercially available products as those used in Example 1 were used as the Gatti gum and NHDC.

Example 8 A powdered fragrance of l-menthol was prepared according to the following formulation. 1-Menthol 25 g Edible oil and fat 5 g Dextrin 49 g 1: 5 mixture of gelatin and Gatti gum 20 g NHDC preparation 1 g Water 200 g Total 300 g (solid content 10
0 g) First, a 1: 5 mixture of dextrin, gelatin and gutty gum, NHDC preparation and water were mixed and heated to 85 ° C. and dissolved with stirring for 30 minutes. Next, add l-menthol and edible oil and fat, 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 1-menthol powder flavor (hereinafter referred to as powder flavor 8). The same commercially available products as those used in Example 1 were used as the Gatti gum and NHDC.

Example 9 A powdered fragrance of l-menthol was prepared according to the following formulation. 1-Menthol 25 g Edible oil 5 g Dextrin 49 g 1:10 mixture of gelatin and Gatti gum 20 g NHDC formulation 1 g Water 200 g Total 300 g (solid content 10
0g) First of all, 1:10 of dextrin, gelatin and Gatti gum.
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 a powdered fragrance of l-menthol (hereinafter referred to as powdered fragrance 9). Gattigam, NHD
As C, the same commercial product as in Example 1 was used.

Experimental Example 2 Powdered perfumes 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.

[0021]

[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 Mixture of gelatin and sugar beet pectin 10: 1
20g NHDC preparation 1g Water 200g Total 300g
(Solid content 100 g) First, a 10: 1 mixture of dextrin, gelatin and sugar beet pectin, an NHDC preparation and water were mixed and heated to 85 ° C. and dissolved while stirring for 30 minutes. Next, orange oil and edible oils and fats 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 orange oil powder flavor (hereinafter referred to as powder flavor 10 and Call). As sugar beet pectin and NHDC, commercially available products were used.

Example 11 In the same manner as in Example 10, a powdered fragrance was prepared in which only the mixture of gelatin and sugar beet pectin had a gelatin / sugar beet pectin ratio of 5: 1 (hereinafter, powdered fragrance 11). Called).

Example 12 In the same manner as in Example 10, a powdered fragrance was prepared in which only the mixture of gelatin and sugar beet pectin had a gelatin and sugar beet pectin ratio of 1: 1 (hereinafter, powdered fragrance 12). Called).

Example 13 In the same manner as in Example 10, a powdered fragrance was prepared in which only the mixture of gelatin and sugar beet pectin had a gelatin and sugar beet pectin ratio of 1: 5 (hereinafter, powdered fragrance 13). Called).

Example 14 In the same manner as in Example 10, a powdered fragrance was prepared in which only the mixture of gelatin and sugar beet pectin had a gelatin and sugar beet pectin ratio of 1: 10: 4 (hereinafter referred to as powder). Called 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 fragrance (referred to as Reference Item 1 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.

[0029]

[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 5 g Dextrin 49 g Gelatin, guar gum, 5: 1: 1 mixture of pectin
20g NHDC preparation 1g Water 200g Total 300g (solid content 1
00g) First, mix dextrin gelatin, guar gum, pectin 5: 1: 1 mixture, NHDC preparation, water and mix at 85 ° C.
It was dissolved in the solution by heating 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 NHDC, commercially available products were used.

Experimental Example 3 The same formulation and preparation method as in Example 15 was used, except that a 5: 1: 1 mixture of gelatin, guar gum and pectin and gum arabic alone were used instead of the NHDC preparation. (Hereinafter referred to as Control Product 3). The powdered fragrance 15 and the reference product 3 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.

[0032]

[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 Gelatin and tamarind seed polysaccharide 1: 2 mixture 20
g NHDC preparation 1 g Water 200 g Total 300 g (solid content 1
00g) First, dextrin and gelatin, a 1: 2 mixture of tamarind seed polysaccharide, NHDC preparation and water were mixed and heated to 85 ° C. and dissolved with stirring for 30 minutes. Next, add lemon oil and edible oils and fats and adjust to 70 ° C.
After homogenization under the condition of 80 kg / cm 2, it was spray-dried with a spray dryer to obtain a lemon oil powder flavor (hereinafter referred to as powder flavor 16). NHDC and tamarind seed polysaccharide used were commercial products.

Experimental Example 4 The same formulation and preparation method as in Example 16 were used, except that a 1: 2 mixture of gelatin, tamarind seed polysaccharide and gum arabic was used instead of the NHDC formulation (hereinafter referred to as Control Product 4). The powdered fragrance 16 and the reference 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. 3 months after storage at 3
I was asked for a minute and sensory evaluation was performed. The results are shown in Table 5.
Shown in. 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.

[0035]

[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 gelatin, tragacanth and CMC 20 g NHDC preparation 1 g Water 200 g Total 300 g (solid content 100 g) First, dextrin and gelatin, tragacanth gum, CM
Mix C, 3: 4: 5 mixture, NHDC formulation, water 8
The mixture was heated to 5 ° 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 product 6 of the present invention.) As tragacanth gum, CMC and NHDC, commercially available products were used.

Experimental Example 5 The same formulation and preparation method as in Example 17 was used, except that a 3: 4: 5 mixture of gelatin, tragacanth gum and CMC and gum arabic instead of the NHDC preparation were used (hereinafter referred to as control product 5). . The powdered fragrance 17 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 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.

[0038]

[Table 6]

Example 18 A lemon oil powder flavor was prepared according to the following formulation. Red pepper extract 60 g Edible oil 5 g Dextrin 14 g 2: 1 mixture of gelatin and xanthan gum 20 g NHDC preparation 1 g Water 200 g Total 300 g (solid content 100
g) First, dextrin and gelatin, xanthan gum 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 powdered fragrance 18) Xanthan gum, NH
A commercially available product was used as DC.

Experimental Example 6 The same formulation and preparation method as in Example 18 was used, except that a 2: 1 mixture of gelatin and xanthan gum and gum arabic alone were used instead of the NHDC formulation. (Hereinafter referred to as Control Product 6) Squid soaked in seasoning liquid, dried overnight with powdered flavor 18,
A sensory test was conducted using 20 panelists on the product to which the control product 6 was sprinkled in the same amount. As a result, the intensity of the flavor was clearly stronger than that of the control product immediately after the production, and the residual ratio of the fragrance was higher. I found it expensive. 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 pulverizing a fragrance using gelatin, a water-soluble polymer polysaccharide and neohesperidin dihydrochalcone as a powdering base material. 2. The water-soluble high molecular polysaccharide is guttigumu,
The method for producing a powdered fragrance according to claim 1, which is one or more selected from gellan gum, pectin, xanthan gum, carrageenan, tragacanth gum, karaya gum, carboxymethylcellulose, alginate, alginic acid derivative, and water-soluble hemicellulose.