JPH0823913A - Production of powdery spice - Google Patents

Abstract

PURPOSE:To efficiently produce powdery spice having excellent shape retention, not showing observable oozing of an oil even in the use of a large amount of inexpensive glycerol. CONSTITUTION:This method for producing powdery spice comprises blending a composition composed of (a) spice, (b) a starch having <=6 DE value or its decomposition product and (c) glycerol in an amount of >=10.5wt.% and <=17wt.% based on the total amount of the components (a) and (b) under stirring.

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 powdered flavors, and more particularly to a method for producing powdered flavors suitable for food additives.

[0002]

2. Description of the Related Art By powdering a fragrance, the operability, storability, transportability, etc. of the fragrance become advantageous, and oxygen of the fragrance,
It is known that deterioration due to light, heat, etc. can be suppressed and stability can be improved. These powdered flavors (hereinafter referred to as powder flavors) are widely used in foods, especially in instant foods, premixes for cookies, hot cakes, breads, ice creams and the like.

As a conventional method for producing the powdered fragrance, a freeze pulverization method, a spraying method, an adsorption impregnation method and the like are known. Among them, the freeze-grinding method or the atomization method has many manufacturing steps, requires expensive equipment, is expensive to operate and maintain, and the manufacturing conditions are severe. It has been pointed out that the components contained in the fragrance may be volatilized or deteriorated. In that respect, the adsorption impregnation method is advantageous because it can be produced under relatively mild conditions.

As an example of a technique for producing a powdered flavor under a relatively mild condition, there is a technique for extruding an emulsion containing corn syrup, glycerin and essential oil into a solvent to form a powder (US Pat. No. 3). , 041, 180). Further, Japanese Patent Application Laid-Open No. 64-27430 discloses a technique of producing a powder by using a composition composed of fats and oils, a fats and oils-containing base material, and a polyol as starting materials and mixing and stirring the starting materials. Although these methods are excellent in economical efficiency and easiness of operation, it is required to keep the amount of polyol used low. For example, JP
In the 4-27430 gazette, it is specified that the amount of the polyol used is 10% or less with respect to the fat and oil and the fat and oil-containing base material. Among the polyols used in this technology, glycerin is inexpensive, easily available, and has excellent operability. Therefore, a large amount of the inexpensive glycerin is used, and powder having excellent properties is used. It would be extremely industrially advantageous if the material could be manufactured.

[0005]

SUMMARY OF THE INVENTION Therefore, it is an object of the present invention to provide a powdered fragrance having excellent properties, which uses a large amount of glycerin.

[0006]

Means for Solving the Problems As a result of intensive studies for achieving the above-mentioned objects, the present inventors have found that when a specific starch or a decomposed product of starch is selected and used, excellent performance is obtained even when a large amount of glycerin is used. The present inventors have completed the present invention by further finding out that it is possible to obtain a powder having

That is, according to the present invention, (a) a fragrance,
(B) a starch or a starch hydrolyzate having a DE value of 6 or less, and (c) 10.5% by weight or more and 17% by weight or less of glycerin based on the total amount of the flavor and the starch or starch hydrolyzate Provided is a method of making a powdered perfume, which comprises stirring and mixing the composition.

The present invention will be described in detail below. The present invention is greatly characterized by the use of a starch having a DE value (Dextrose quivalent value) of 6 or less or a starch degradation product as an essential component. When a starch or a starch decomposition product having a DE value in this range is used, a powdered flavor having excellent performance can be obtained even when a large amount of glycerin is used. The DE value is
It is a value measured by the Wilstatter Schudel method of the Japanese Agricultural Standards. As the starch or starch decomposition product, any starch having a DE value within the above range can be used. Specific examples thereof include starch hydrolysates such as potato, corn, sweet potato, wheat, rice and cassava. If a DE value of about 5 or less, or about 2 to 5 is used, a more excellent powdered fragrance can be obtained.

As the starch or starch decomposition product having a predetermined DE value, commercially available products can be used, but those produced by a conventional method may be used. For example, the starch obtained from the above-mentioned materials is 20 to 40
A water dispersion having a concentration of about 10% is added, and an acid such as hydrochloric acid or an enzyme such as α-amylase is added, and the mixture is heated and hydrolyzed to obtain a starch or a starch decomposition product having the above-mentioned predetermined DE value. The starch or starch degradation product having this specific DE value is contained in the composition of 53 to 88.
5% by weight, further 53 to 77.5% by weight, especially 5
It is desirable that the content is 3 to 49.5% by weight.

The perfume which can be used in the present invention is not particularly limited. Specifically, mixed flavors, such as meat-based (beef, chicken, pork, etc.) flavors,
Seafood type (clam, scallop, oyster, crab, shrimp,
Flavor, vegetable-based (tomato, cucumber, etc.)
Gobo, pumpkin, carrot, matsutake, shiitake, etc.) flavors, seaweed flavors (such as laver and kelp), and dairy flavors (butter, cheese, milk, cream, etc.) are preferred.

In the present invention, in addition to the above-mentioned substances, those which can be used as foods, for example, oils and fats can be used. As fats and oils,
Vegetable oils such as corn oil, sesame oil, soybean oil, cottonseed oil, coconut oil, palm oil, peanut oil, animal fats and oils such as beef tallow, lard, fish, whale oil, natural butter, margarine, shortening oil, hardened oil, essential oil (Orange oil, lemon oil,
Grapefruit oil, lime oil, mint oil, lavender oil, jasmine oil, herbal sage oil, laurel leaf oil,
Examples thereof include processed oils such as chamomile oil) and spice oil (black pepper oil, ginger oil, cinnamon oil, paprika oleoresin, capsicum, etc.). The fragrance is preferably contained in the composition in an amount of 1 to 30% by weight.

Commercially available glycerin can be used in the present invention. The amount is 1 with respect to the total amount of the starch or the starch decomposition product having the predetermined DE value and the fat and oil.
It is 0.5 to 17% by weight, preferably 10.5 to 16% by weight. When the amount of glycerin is larger than the above-specified amount, it is difficult to be pulverized, and the obtained powder has many practical problems in terms of oil bleeding and particle agglomeration.

When the composition of the present invention contains a fragrance and glycerin and starch or a decomposed product of starch, vegetable fiber, lipophilic starch, sugar, sugar alcohol, etc., the solubility of the powdered fragrance produced is improved. It provides more favorable results such as improvement. Examples of such substances include cellulose, cellulosic decomposition products, particularly plant fibers such as high-purity cellulose decomposition products or crystalline cellulose, lipophilic starches such as starch modified with lipophilic group-containing compounds, glucose, xylose, and choux. Sugars such as claus, maltose and lactose, and partial hydrolysates of starch that do not show a color reaction with the addition of an iodine solution or show a slight color reaction, polyols such as propylene glycol and sugar alcohol. Is preferred. These compounds are prepared by a conventional method or commercially available products are used. Also, a starch having a DE value of more than 6 or a starch decomposition product can be added to the composition as required. The compounding amount in these compositions is preferably 30% by weight or less. Further, in the composition of the present invention, other components may be added and blended within the range in which the initial purpose is achieved. Examples of the component include pullulan and surfactants, particularly glycerin monolaurate-based surfactants.

The method for producing the powder of the present invention will be described below. In the present invention, it is produced by uniformly stirring the fragrance, the specific starch or the starch decomposition product and glycerin. The fragrance is liquid, and the starch or the starch decomposition product is preferably mixed in the form of powder. Further, it is preferable that the water content of the starch or the decomposed product of starch is as low as possible, and particularly, when the content is adjusted to 5% by weight or less, preferable results are brought about.

When the components constituting this composition are mixed, it is possible to mix all the components at one time. For example, a flavor and starch or a starch decomposition product are mixed and, if necessary, mixed. A method in which other optional components are added and mixed, and then glycerin is added and mixed is preferable. The flavor and a part of the starch or the starch decomposition product may be mixed in advance, and then the remaining starch or the starch decomposition product may be added and mixed, or a part of the components may be mixed in advance with glycerin. You can leave it.

It is preferable that the components are added at room temperature. Since the fragrance to be used is preferably liquid, it may be liquefied after heating the solid fragrance to the melting temperature or higher to liquefy it. Also, such as dissolving the fragrance in a solvent,
The perfume may be kept in a liquid state by a known means and then mixed with other components. In addition, it is not particularly necessary to make water coexist when mixing the above-mentioned components, but when water is added,
A preferable powdery flavor can be obtained by setting the content to be less than or equal to wt%.

The time for mixing the above-mentioned components varies depending on the kind and amount of the components used, but it is usually agitated and mixed for several minutes to several hours.

The above composition is mixed and stirred using an ordinary mixing and stirring machine. Preferable stirrer may be a screw mixer, a ribbon blender, various kneaders, a high speed stirrer, a fluidized bed granulator, a granulator such as an extrusion granulator, and the like.

In the present invention, it is desirable that the granulated product is prepared and then aged. The aging conditions vary depending on the type and amount of the components used, but usually they are left for 15 minutes to 36 hours at 15-29 degrees Celsius and 40-70% humidity. In particular, it is preferable to stand at 18-23 degrees Celsius and 40-60% humidity for 1 to 24 hours. It is also possible to coat the surface of the obtained powdered fragrance with a substance that makes it possible to prevent baking. Examples of preferable substances capable of preventing baking include modified starches such as Pine Flow K and Pine Flow S (manufactured by Matsutani Chemical Co., Ltd.). The substance can be coated on the surface of the granulated product by mixing the substance and the granulated product using a device such as a revolving pan.

The powdered flavor thus obtained has various shapes such as powder, granules, spheres and rods. This shape is
It varies depending on the manufacturing method, starting material, and the like. The size of the powder is not particularly limited, and it is preferably changed depending on the use of the powdered fragrance, but the length is 10 mm or less,
The particle size is preferably 5 mm or less. This powder flavor is
The water content is preferably 10% by weight or less, further 6% by weight
The following is preferred.

Although this powdered flavor is used in various fields, it is particularly used as a food additive in foods known before this application. For example, it is preferably used for instant foods (soups, seasonings, etc.) and various premixes.

[0022]

Industrial Applicability According to the present invention, a powder having a high fragrance content ratio can be easily produced at low cost. This powder has little bleeding of fragrance and is stable. In addition, it is easy to handle. Furthermore, when the powdered fragrance is added to hot water, the fragrance components are easily separated, and various adjustments can be made from a cloudy state to a transparent state. Therefore, the powdery flavor of the present invention is particularly excellent as a powdery seasoning.

[0023]

The present invention is described in detail below with reference to examples, but the present invention is not limited thereto.
The following numbers are based on weight unless otherwise specified.

Example 1 With 30 parts by weight of Neginger jar flavor being stirred, 59 parts by weight of a starch hydrolyzate having a DE value of about 2 (water content of 5% or less) is added and stirred at room temperature for 5 minutes. 11 parts by weight of glycerin was added and stirred at room temperature for 2 minutes to obtain a mixture. This mixture was supplied to an extrusion granulator (manufactured by Hata Tekko Co., Ltd.) to obtain a cylindrical granule having a diameter of about 1.5 mm and a length of about 2 to 3 mm. The granulated product was allowed to stand for 2 to 20 hours under an environment of a temperature of 18 to 23 degrees Celsius and a humidity of 40 to 60% for aging to obtain a powdered fragrance. In this powdery fragrance, almost no bleeding of oil is observed, the shape retention is good, and the particles do not agglomerate.

[0024]

[Examples 2 to 3] The same procedure as in Example 1 was carried out except that the amount of glycerin was set to 13, 15 parts by weight to obtain a powdered fragrance. These powdered flavors were about the same in shape-retaining property as in Example 1, particles hardly aggregated, and oil bleeding was hardly observed.

[0025]

[Example 4] The same procedure as in Example 1 was carried out except that the amount of glycerin was changed to 17 parts by weight to obtain a powdered fragrance. This powdered fragrance did not differ much from Example 1 in shape retention, and particles did not aggregate much, but some bleeding of oil was observed.

[0026]

Comparative Example 1 An attempt was made to obtain a powdered fragrance by performing the same operation as in Example 1 except that the amount of glycerin was 18 parts by weight. However, the obtained product had a sharp oil bleeding, and the powders were coagulated and blocked, so that the powdery fragrance having the shape as obtained in Example 1 could not be obtained.

[0027]

Example 5 A starch hydrolyzate having a DE value of about 2 (water content of 5% or less) and a starch hydrolyzate having a DE value of about 2-5 (Paindex # 100, manufactured by Matsutani Chemical Co., Ltd.) The same operation as in Example 1 was carried out except that 59 parts by weight of the equivalent mixture was used to obtain a powdered fragrance. This powdered fragrance was obtained in Example 1
It was especially excellent in transparency and solubility compared to the powdered fragrances.

[0028]

Example 6 30 parts by weight of beef flavor was added to 40-50 parts.
Crystalline cellulose 30 in a state of being dissolved at a degree (Celsius)
Add parts by weight and stir. After 3 minutes, 29 parts by weight of a starch hydrolyzate having a DE value of about 2-5 (Paindex # 100, manufactured by Matsutani Chemical Co., Ltd.) (water content of 5% or less) is added and stirred. After 2 minutes, 11 parts by weight of glycerin was added, and the mixture was stirred for 2 minutes to obtain a mixture. This mixture was subjected to the same operations as in Example 1 to obtain a powdered fragrance. This powdered fragrance was superior to the powdered fragrance of Example 1 in that almost no oil bleeding was observed, the shape retention was good, and the particles did not aggregate.

[0029]

Example 7 In Example 6, 29 parts by weight of partially pregelatinized starch was added in place of the crystalline cellulose, and a starch hydrolyzate having a DE value of about 2-5 (Pa index # 10).
0, manufactured by Matsutani Chemical Co., Ltd.) (water content: 5% or less) was 30 parts by weight, and otherwise the same operation as in Example 6 was carried out to obtain a powdered fragrance. This powdered fragrance is particularly excellent in flavor retaining effect as compared with the powdered fragrance obtained in Example 6.

[0030]

Example 8 15 parts by weight of lipophilic starch and 15 parts by weight of maltodextrin are mixed by stirring. Add 30 parts by weight of Calbic Par Oil (trade name) and stir at room temperature for 3 minutes. Starch hydrolyzate having a DE value of about 2-5 (Paindex # 100, manufactured by Matsutani Chemical Co., Ltd.) (water content 5%
(Below) 29 parts by weight are added, and the mixture is stirred at room temperature for 2 minutes. 11 parts by weight of glycerin was added, and the mixture was stirred and mixed at room temperature for 2 minutes to obtain a mixture. The same operation as in Example 1 was performed on this mixture to obtain a powdered fragrance. In this powdery fragrance, almost no bleeding of oil is observed, the shape retention is good, and the particles do not agglomerate. Further, this powdered fragrance has excellent solubility and transparency in hot water.

[0031]

Example 9 11 parts by weight of glycerin and 0.2 of pullulan
0.25 parts by weight of water is added to 5 parts by weight of the dispersion to obtain a glycerin mixture, which is aged for 15 hours. 15 parts by weight of lipophilic starch and 15 parts by weight of maltodextrin are mixed by stirring. Add 30 parts by weight of Calbic Par Oil (trade name) and stir for 3 minutes. Add 29 parts by weight of a starch hydrolyzate having a DE value of about 2-5 (Paindex # 100, manufactured by Matsutani Chemical Co., Ltd.) (water content of 5% or less) and stir for 2 minutes. The glycerin mixture was added and mixed and stirred for 2 minutes to obtain a mixture. All of the above operations were performed at room temperature. The same operation as in Example 1 was performed on this mixture to obtain a powdered fragrance. In this powdery fragrance, almost no bleeding of oil is observed, the shape retention is good, and the particles do not agglomerate. Further, this powdered fragrance has excellent solubility and transparency in hot water.

[0032]

Example 10 15 parts by weight of a starch hydrolyzate having a DE value of about 2 (water content of 5% or less) and 30 parts by weight of chicken flavor are added and stirred for 3 minutes. 44 parts by weight of a starch hydrolyzate having a DE value of about 2-5 (Paindex # 100, manufactured by Matsutani Chemical Co., Ltd.) (water content of 5% or less) is added and stirred for 2 minutes. 11 parts by weight of glycerin was added and mixed and stirred for 2 minutes to obtain a mixture. All of the above operations were performed at room temperature. The same operation as in Example 1 was performed on this mixture to obtain a powdered fragrance. In this powdery fragrance, almost no bleeding of oil is observed, the shape retention is good, and the particles do not agglomerate.

[0033]

Example 11 15 parts by weight of lipophilic starch and 30 parts by weight of chicken flavor are mixed and stirred for 3 minutes. Starch hydrolyzate with a DE value of about 2-5 (Paindex # 10
0, manufactured by Matsutani Chemical Co., Ltd.) (water content: 5% or less) (44 parts by weight), and stirred for 2 minutes. Add 11 parts by weight of glycerin,
The mixture was stirred for 2 minutes to obtain a mixture. All of the above operations were performed at room temperature. The same operation as in Example 1 was performed on this mixture to obtain a powdered fragrance. In this powdery fragrance, almost no bleeding of oil is observed, the shape retention is good, and the particles do not agglomerate.

[0034]

Comparative Examples 2 to 5 In the same manner as in Example 1 except that the starch hydrolysates whose DE values are shown in Table 1 were used,
An attempt was made to obtain a powdered fragrance. The results obtained are shown in Table 1.

Claims (3)

[Claims] (1) 10.5% by weight or more and 17% by weight based on (a) a flavor, (b) a starch or a starch degradation product having a DE value of 6 or less, and (c) the total amount of (a) and (b). %
A method for producing a powdered fragrance, which comprises stirring and mixing the following composition containing glycerin. 2. The method for producing a powdered fragrance according to claim 1, wherein the starch having a DE value of 6 or less or the water content of the starch decomposition product is 5% or less. 3. The method for producing a powdered fragrance according to claim 1, wherein the composition contains one kind or two or more kinds selected from vegetable fiber, lipophilic starch and saccharides.