JPH07313092A - Production of perfume coating powder - Google Patents

Abstract

PURPOSE:To produce the subject powder remarkably improved in moisture absorption, vaporization of perfume components, etc., and capable of gradually manifesting the fragrance and the flavor by sufficiently blending a powdery perfume with a powdery lipid and uniformly coating the whole surface of the former material with the latter material. CONSTITUTION:This perfume coating powder is produced by using (A) a perfume compound (e.g. menthol or vanillin) which is liquid at the ordinary temperatures and/or a powdery perfume and (B) a powdery lipid (preferably powdery hardened animal or vegetable oil such as hardened soybean oil) having >=40 deg.C melting point as a coating material preferably in a ratio of 0.1 to 0.7 pts.wt. component (B) based on 1 pt.wt. component (A), satisfactorily blending them and uniformly coating the whole surface of the component (A) with the component (B). In addition, the average particle diameter of the solid perfume compound as the component (A) is preferably 100 to 400mum and that of the component (B) is preferably 10 to 100mum. In addition, as the powdery perfume of the component (A), e.g. a powdery perfume prepared by adding a vehicle and water to fruit juice, etc., applying mixing and dispersion treatments thereto and subsequently drying it is exemplified.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a coating flavor powder which can be widely used as an aroma and flavor imparting agent for various foods and drinks. The present invention relates to a coating perfume powder that can be used for chewing gum, water livestock paste products, retort pouch foods and the like.

[0002]

2. Description of the Related Art At present, commercially available coating powder flavors include, for example, natural flavors, synthetic flavors, spice oils, spice oleoresin or their blended compositions with a protein solution such as gelatin and a dextrin. It is emulsified with a modified starch solution or a natural gum such as gum arabic and spray dried. However, some of these defects have been recognized such as moisture absorption, volatilization of perfume components, component changes, and discoloration.

Therefore, some proposals have been made to improve these drawbacks. For example, an oily flavor is emulsified with a natural gum solution or a modified starch solution, and the powder flavor obtained by spray-drying this is mixed with melted animal and vegetable hardened oil or synthetic oil and fat, and then spray-powdered to form a double powder. Method for producing coating powder fragrance (Japanese Patent Publication No.
No. 00), for example, a fragrance oil is emulsified with an aqueous solution of a protein such as gelatin or gum arabic, or a polysaccharide and the like, and a complex emulsion formed by allowing hardened animal and vegetable oil, wax and resin to act on the emulsion is sprayed. Then
Method for producing double-coated powdered fragrance (JP-A-49-922)
42) or emulsifying a fragrance in the presence of an aqueous solution of a water-soluble wall material and a compound having a gel forming ability with a polyvalent metal cation, and spray-drying the fragrance to obtain a powder fragrance (A).
In the first step, the powdered fragrance (A) is dispersed in a polyvalent metal salt aqueous solution to form a gel film, and then a water-soluble wall material is dissolved in the gel film, followed by spray drying to form a film. A method for producing a coating powder perfume, which comprises mixing the powder perfume (B) with a melted hydrogenated animal and vegetable oil through a second step of obtaining the powder perfume (B) and pulverizing the mixture (JP-A-4-1).
No. 52857) has been proposed.

[0004]

However, although the double-coated powdered fragrance obtained by the above-mentioned proposal shows improvements in terms of moisture absorption, volatilization of fragrance components, changes in components, etc., it cannot be said to be sufficient. Proposals for improved powder flavors are desired.

[0005]

[Means for Solving the Problems] The present inventors have conducted extensive studies in order to solve the above-mentioned many drawbacks. As a result, this time, the fragrance powder was used as a coating agent with a melting point of 4
The coated perfume powder obtained by intimately mixing the lipid powder at 0 ° C. or higher and the perfume powder under mild conditions so that the perfume powder is not destroyed, and uniformly coating the lipid powder over the entire surface of the perfume powder, Moisture absorption, volatilization of perfume ingredients, and significantly improved in terms of component changes, heat resistance is also significantly improved, and the coating perfume powder produced in such a manner is a sustained release of aroma and flavor, The present invention has been completed by discovering that satisfaction can be obtained for a long time during eating and drinking.

Thus, according to the present invention, the perfume compound and / or the powdered perfume which is solid at room temperature is intimately mixed with the lipid powder having a melting point of 40 ° C. or higher as a coating agent, and the above-mentioned composition is applied to the entire surface of the perfume powder. A method for producing a coated perfume powder, which comprises uniformly coating a lipid powder.

The present invention will be described in more detail below.

The perfume compounds which are solid at room temperature which can be used in the present invention include menthol, dl-menthol, vanillin, ethyl vanillin, cinnamic acid, piperonal, d-borneol, maltol, ethyl maltol, camphor, thymol and anthranilic acid. Examples thereof include methyl, methyl cinnamate, cinnamic alcohol, methyl N-methylanthranilate, and methyl β-naphthyl ketone. These can be used in either crystalline or powder form. The particle size of the crystal and powder is not particularly limited, but the average particle size is generally in the range of 50 microns to 1000 microns, preferably 100 microns to 400 microns.

The powdery flavors usable in the present invention include, for example, beef extract, chicken extract, pork extract, crab extract, bonito extract, oyster extract, kelp extract, onion extract, carrot extract and other vegetable extracts, orange juice, lemon. Like fruit juices such as fruit juice, various animal and plant extracts and / or lactose, dextrin, starch, an excipient such as casein, etc., and water are added to flavors usually used as food flavors, and after mixing and dispersing, for example, Powdery flavors obtained by drying by any known drying method such as spray drying method, vacuum drying method, fluidized bed drying method; oily flavors generally used as food flavors, gum arabic, sucrose fatty acid ester, lecithin , Polyglycerin fatty acid ester, modified starch, quillaja saponin, etc. After emulsified with the emulsifier, it may be mentioned powder perfumes obtained by drying. These powdered flavors include monosaccharides such as glucose, fructose and galactose; disaccharides such as sucrose and maltose; and starch obtained by liquefying starch into a mixture of the above-mentioned powdered flavors before drying or before emulsification, if desired. Partial degradation products and mixtures of two or more thereof; natural and synthetic pastes such as gum arabic, tragacanth gum, xanthan gum, CMC;
Proteins such as gelatin and casein; and organic acids such as lactic acid, citric acid, malic acid and tartaric acid can be appropriately added for the purpose of improving storage stability.

In the present specification, the above-mentioned flavor compounds and powder flavors are collectively referred to as "perfume powder".

Examples of the lipid powder having a melting point of 40 ° C. or higher used as a coating agent for the above-mentioned flavor powder in the present invention include hardened rapeseed oil, hardened soybean oil, hardened sesame oil, hardened rice oil, hardened wheat germ oil. Vegetable oils such as hardened safflower oil, hardened corn oil, hardened sunflower oil, hardened palm oil, hardened palm kernel oil, hardened coconut oil, hardened cottonseed oil, hardened peanut oil, hardened camellia oil; beef tallow, hardened beef tallow,
Animal oils such as hardened whale oil, hardened fish oil; fatty acid monoglyceride, fatty acid glyceride, propylene glycol fatty acid ester, sucrose fatty acid ester, fatty acid, fatty acid salt, higher alcohol, wax, phospholipid, glycolipid, sterol, hydrocarbon and hydrogenation thereof. And powders of lipids such as mixtures of any of the above, particularly preferably hardened oils of animals and plants.

The particle size of these lipid powders is usually in the range of about 5 microns to about 300 microns, preferably about 10 microns to about 100 microns.

The above-described coating of the lipid powder on the flavor powder is carried out by a method known per se, for example, using a ball mill, an automatic mortar, a high speed mixer, etc., and the flavor powder is intimately mixed with the lipid powder, This can be performed by uniformly coating the entire surface of the fragrance powder with the lipid powder. During coating, if excessive heat or physical force is applied, the fragrance powder is destroyed and the formed film is broken, and the lipid powder can be uniformly coated over the entire surface of the fragrance powder. In addition to the difficulty, the perfume component in the perfume powder leaks out and causes deterioration such as oxidation by air. Therefore, it is necessary to set the intimate mixing conditions to such a degree that the perfume powder is not destroyed.

The mixing ratio of the lipid powder to the fragrance powder is not strictly limited, and the kind of the fragrance powder, the state of the lipid powder, the flavor of the resulting coated fragrance powder, and the strength of the flavor are dissolved. The amount of the perfume powder can be appropriately changed, but generally about 0.05 part by weight to about 20 parts by weight, preferably about 0.1 part by weight to about 0.7 part by weight.
It can be exemplified within the range of parts by weight.

According to a preferred embodiment of the method for preparing the coated flavor powder of the present invention, first, for example, about 0.1 part by weight to about 0.7 part by weight of hydrogenated rapeseed oil is added to 1 part by weight of the above-mentioned flavor powder. Are mixed, the two are intimately mixed using a ball mill, an automatic mortar, a high-speed mixer, etc., and the surface of the flavor powder is uniformly coated with the hardened rapeseed oil, whereby a coated flavor powder can be obtained.

Since the coated flavor powder of the present invention has a persistent aroma and flavor expression, by taking advantage of this point and using it in combination with the flavor powder or the oily flavor as described above, a flavor with punch at the moment of eating and drinking. It is also possible to provide a fragrance in which the flavor spreads fully in the oral cavity, and then a persistent aroma flavor can be enjoyed.

Thus, the coated flavor powder of the present invention is, for example, frozen desserts such as ice creams, sorbets and popsicles; Japanese and Western confectioneries, jams, chewing gums, breads, Japanese soups and western soups. Kinds; By adding an appropriate amount to various instant foods, various snack foods, etc., volatilization of perfume ingredients and changes in ingredients can be suppressed during processing and storage, and the aroma and flavor can last for a long time during eating and drinking, resulting in satisfaction. Foods and drinks that can be obtained can be provided.

Next, the embodiments of the present invention will be described more specifically with reference to examples.

[0019]

【Example】

Example 1 40 g of gum arabic and dextrin 4 in 150 g of water
After adding 0 g (DE12) and melting at 60 to 70 ° C, 4
Cooled to 0 ° C. 20 g of peppermint oil was added to this, and T. K. Using a homomixer (manufactured by Tokushu Kika Co., Ltd.), while maintaining the temperature at 30 to 40 ° C, 10 at 8000 rpm.
Emulsification is carried out by stirring for a minute. The obtained emulsion was used with a mobile minor spray dryer manufactured by Niro Co.,
90 g of peppermint powder (peppermint oil content 20
%) Was obtained.

Example 2 Peppermint powder obtained in Example 1 (average particle size 1
00μ) 80g and hydrogenated rapeseed oil (average particle size 10μ) 20g
The automatic mortar (Yamato Scientific Co., Ltd. Labomile model UT-2
Using 1), the mixture was mixed at 15 rpm for 2 hours to obtain 95 g of peppermint-coated powder (the present invention product 1: peppermint oil content 16%).

Comparative Example 1 Peppermint powder obtained in Example 1 (average particle size 1
Hardened rapeseed oil 50 obtained by heating and melting 50 g of
In addition to 60 g, the mixture was uniformly mixed at 60 to 70 ° C., cooled to room temperature and solidified to obtain 95 g of 40 mesh pass peppermint-coated powder (comparative product 1: peppermint oil content 10%).

Example 3 Sensory Evaluation: Peppermint flavored chewing gum was prepared according to the formulation shown in Table 1 below. First, the raw materials 1 to 6 were mixed, and the peppermint powder obtained in Example 1, the product 1 of the present invention, and the comparative product 1 were added and mixed in the amounts shown in Table 1, and a high shearing type was prepared according to a conventional method. After mixing with a mixer at about 50 ° C., the mixture was cooled and pressure-molded with a roller to prepare 3 g of chewing gum.

[0023] According to the formulation shown in Table 1, chewing gum prepared by adding and mixing the peppermint powder of Example 1, the product 1 of the present invention and the comparative product 1 was prepared and evaluated by 10 expert panelists, using the additive-free product as a control product. The results are shown in Table 2.

[0024] Table 2: Sensory evaluation Evaluation Control Product A B C D fast 2 3 4 5 4 Flavor Strength 1 4 4 5 4 Flavor persistent 1 5 2 4 3 sweetening elution flavor peppermint flavored chewing gum Balance of flavor and flavor 3 4 3 5 4 Overall evaluation 2 4 3 5 4 Explanation of sensory evaluation: Very good …… 5 Good Good …… 4 Normal …… 3 Poor …… 2 Bad …… 1 Table 2 As shown, A and C to which the product 1 of the present invention was added were very excellent in sustainability. Especially, C was very excellent in all of the elution speed, strength, sustainability, balance of flavor, and comprehensive evaluation.

Example 4 1200 g of starch syrup (DE40) and 20 g of sucrose fatty acid ester were added and dissolved in 400 g of water, and 100 g of crab flavor was added to this solution. K. Using a homomixer (manufactured by Tokushu Kika Co., Ltd.), keeping the temperature at 25 to 30 ° C., 8000
Emulsification is performed by stirring at rpm for 10 minutes. The obtained emulsion was spray-dried at a blowing temperature of 140 ° C. and an exhaust air temperature of 70 ° C. using a mobile minor spray dryer manufactured by Niro Co., Ltd. to obtain 950 g of crab flavor powder.

Example 5 300 g of the crab flavor powder (average particle size 80 μ) obtained in Example 4 and hardened soybean oil (average particle size 10 μ) 20
Using 0 g of Nara hybridization system (manufactured by Nara Kikai Seisakusho Co., Ltd.), 0 g was treated at 3000 rpm for 5 minutes to obtain 450 g of crab flavor-coated powder (invention product 2).

Comparative Example 2 300 g of the crab flavor powder (average particle size: 80 μ) obtained in Example 4 was added to 300 g of hardened soybean oil which was heated and melted at 70 ° C., homogeneously mixed, and then cooled to room temperature to solidify. The thus-obtained product was pulverized to obtain 565 g (Comparative Product 2) of 40 mesh pass crab flavor powder-coated powder.

Example 6 Sensory evaluation: Inventive product 2 and comparative product 2 were 1% and 1.2%, respectively, so that the ground fish meat had the same flavor content.
The added one was steamed at 95 ° C. for 50 minutes to prepare a crab-flavored fish paste. Evaluation was carried out by 10 professional panelists, using the crab flavor powder obtained in Example 4 to which 0.6% was added as a control product. The results are shown in Table 3.

[0029] Table 3: Balance the fast 5 3 4 flavors of strength 3 4 4 Flavor persistent 1 5 2 aroma flavor elution crab flavor kamaboko sensory evaluation Evaluation control product Invention Product 2 Comparative product 2 Flavor 4 4 4 Comprehensive evaluation 2 5 3 Description of sensory evaluation: Very good …… 5 Good …… 4 Normal …… 3 Some poor …… 2 Bad …… 1 As shown in Table 3, the product of the present invention Those to which 2 was added had suppressed volatilization of flavors during heating and changes in components, and were extremely excellent in sustainability and overall evaluation.

Example 7 75 g of vanillin powder (average particle size: 200 μ) and 25 g of hardened rapeseed oil (average particle size: 10 μ) were mixed for 2 hours at 15 rpm using an automatic mortar (Yamato Scientific Co., Ltd. Labomile model UT-21). Then, 92 g of vanillin-coated powder (invention product 3:
A vanillin content of 75%) was obtained.

Comparative Example 3 50 g of vanillin powder (average particle size 200 μm) was added to 50 g of hardened rapeseed oil heated and melted at 70 ° C., uniformly mixed at 60 to 70 ° C., cooled to room temperature and solidified. Then, 95 g of vanillin-coated powder of 30 mesh pass (comparative product 3: vanillin content 50%) was obtained.

Example 8 Sensory Evaluation To 400 g of granulated sugar, 150 g of water was added, and heated to 110 ° C. to completely dissolve it. Further, 550 g of starch syrup was added and dissolved. To this, 1.5 g of lecithin and 1.5 g of sorbitan fatty acid ester dissolved in 80 g of hardened vegetable oil was added, and after stirring and mixing, the mixture was boiled to about 130 ° C. to prepare a chewing candy base. About 60 ~
Put in a kneader kept at about 70 ° C., add a solution of 16 g of gelatin dissolved in 24 g of water, knead well, and allow to crystallize. Further, 3 g of milk flavor and 1.5 g of vanillin powder were added, and 2 g of the vanillin-coated powder obtained in Example 7 and 3 g of the vanillin-coated powder obtained in Comparative Example 3 were added and kneaded well. After cooling, it was molded and cut to prepare a chewing candy. 3 g of vanillin powder was added in place of 1.5 g of the above vanillin powder to prepare a chewing candy containing no vanillin-coated powder, which was used as a control product and evaluated by 10 professional panelists. The results are shown in Table 4.

Table 4: Sensory evaluation of chewing candy Evaluation reference product Inventive product 3 Comparative product 3 Flavor elution speed 5 3 4 Flavor strength 4 4 5 Flavor persistence 2 5 3 Aroma and flavor balance 4 5 4 Comprehensive evaluation 2 5 3 Description of sensory evaluation: Very good …… 5 Good …… 4 Normal …… 3 Slightly bad …… 2 Poor …… 1 As shown in Table 4, the present invention product 3 The product with added ingredients has reduced flavor volatilization and component changes during kneading, has a good balance of flavor persistence and aroma and flavor, and has a rich milk flavor rich vanilla sweetness for a long time. The time flavor lasted.

[0034]

EFFECTS OF THE INVENTION According to the present invention, a coating perfume which is remarkably improved in terms of moisture absorption, volatilization of perfume ingredients, changes in ingredients, etc., and which is capable of sustained release of aroma and flavor and giving satisfaction for a long time. A powder is obtained, which is extremely useful as it can be used in a wide variety of fields such as food and drink.

Continuation of front page (51) Int.Cl. ⁶ Identification number Office reference number FI technical display location // A23L 1/325 101 C C11B 15/00

Claims (1)

[Claims] 1. A perfume compound and / or powdered perfume which is solid at room temperature is intimately mixed with a lipid powder having a melting point of 40 ° C. or higher as a coating agent, and the lipid powder is uniformly distributed on the entire surface of the perfume powder. A method for producing a coated perfume powder, which comprises coating with a powder.