JPH09107911A - Production of powdery perfume - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a powdery perfume, excellent in fixing properties and stability of an aroma, color tone, turbidity, especially a flavor and capable of stably imparting the flavor and appearance having high palatability to beverages or other foods by adding a trehalose in an emulsifying step for producing the powdery perfume. SOLUTION: An emulsified mixture containing a perfume, a trehalose, an emulsifying agent and water is dried to afford a powdery perfume, having excellent fixing properties and stability of a flavor without any strange taste and offensive smell and applicable to foods and drinks. A drying means such as vacuum or spray-drying can be adopted and an emulsifying means such as a homomixer, a colloid mill or a high-pressure homogenizer can be adopted.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to imparting a flavor and an appearance, which are excellent in aroma, color tone and turbidity, particularly retention and stability of flavor, and have high palatability, to beverages and other foods for a long period of time. The present invention relates to a method for producing a powdered fragrance, and more particularly to a method for producing a powdered fragrance, which comprises drying an emulsified mixture containing a fragrance, trehalose, an emulsifier and water.

[0002]

2. Description of the Related Art Conventionally, oily materials such as oily flavoring agents, oil-soluble pigments, animal and vegetable oils and fats have been used as a natural vegetable gum solution for the purpose of imparting a preferable flavor, cloudiness and color tone to beverages and other foods. A certain gum arabic solution, or a powdered flavor obtained by emulsifying with a modified starch, an emulsifier such as dextrin, an excipient, etc. and spray-drying is generally used. Further, a method of emulsifying an oily material with a synthetic surfactant such as sucrose fatty acid ester, glycerin fatty acid ester, or polyglycerin fatty acid ester, an appropriate excipient, and spray-drying is also performed.

However, a powdered flavor obtained by emulsifying a flavor in the presence of an emulsifier, an excipient and the like and spray-drying this emulsified mixture is always satisfactory in terms of flavor stability and retention. is not.

[0004]

The object of the present invention is to have excellent aroma, color tone, and turbidity, in particular, retention and stability of flavor, and to impart a highly palatable flavor and appearance to beverages and other foods for a long period of time. It is to provide a powdered fragrance that can be applied.

[0005]

DISCLOSURE OF THE INVENTION The inventors of the present invention have conducted extensive studies to solve the drawbacks of the conventional powdered fragrance having the above-mentioned drawbacks. As a result, for example, glucose obtained by enzymatically degrading starch has α, α-1,
It was found that a powdered flavor having excellent flavor retention and stability can be obtained by adding a disaccharide in which two are linked by one bond, that is, trehalose, at the time of emulsification in the production of a conventional powdered flavor. Was issued. Further, it was found that the powdered flavor obtained can impart a highly palatable flavor and appearance such as aroma, flavor, color tone and turbidity to beverages and other foods for a long period of time, and complete the present invention. Came to.

Thus, according to the invention, by drying an emulsified mixture containing a perfume, trehalose and water,
There is no problem of unpleasant taste and smell, aroma, flavor, color tone, turbidity, especially excellent retention and stability of flavor,
Provided is a method for producing a powdery flavoring agent which can impart a highly palatable flavor and appearance to beverages and other foodstuffs stably for a long period of time.

The present invention will be described in more detail below.

The fragrance that can be used in the present invention is not particularly limited, and examples thereof include citrus essential oils such as orange, lemon, lime and grapefruit; plant essential oils such as flower essential oil, peppermint oil, spearmint oil and spice oil; Cola nut extract, coffee extract, vanilla extract, cocoa extract,
Examples include oily extracts such as black tea extract and spice extract and their oleoresin; synthetic flavor compounds, oil-based flavor compositions, and arbitrary mixtures thereof.

The trehalose used in the present invention is
For example, culturing yeast in glucose solution to make trehalose in yeast cells and separating this trehalose from the cells, culturing bacteria in glucose solution and making trehalose in the culture solution, Although trehalose can be produced by a method such as a method of separating trehalose from a culture solution, commercially available trehalose can also be used. The amount of trehalose used can be appropriately selected depending on the type and form of the flavoring agent used, the type of emulsifying agent, etc., but in general, it is about 0.0 per part by weight of the flavoring agent.
A range of 1 to about 100 parts by weight, preferably about 0.1 to about 50 parts by weight is suitable.

Further, the emulsifier used in the present invention is not particularly limited, and various emulsifiers conventionally used in foods and drinks can be used. For example, fatty acid monoglyceride, fatty acid diglyceride, fatty acid triglyceride, Propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, lecithin, modified starch, sorbitan fatty acid ester, quilla extract, gum arabic, tragacanth gum, guar gum, karaya gum, xanthan gum, pectin, alginic acid and its salts, carrageenan, gelatin, Casein etc. can be mentioned.

The amount of these emulsifiers used is not strictly limited and can be varied over a wide range depending on the type of emulsifier used, etc., but is usually about 0.01 to about 100 per 1 part by weight of the perfume. Parts by weight, preferably about 0.1
A range of from about 50 parts by weight is suitable.

According to the present invention, the above-mentioned flavor, trehalose and emulsifier are mixed and emulsified with water, and the resulting emulsified mixture is dried to give a powdered flavor. In the emulsified mixture, saccharides such as dextrin, sugar, lactose, glucose, starch syrup, and reduced starch syrup can be appropriately blended, if necessary, at the time of emulsification. The amount of these used can be appropriately selected depending on the desired properties of the powdered fragrance and the like.

A preferred embodiment of the method for preparing a powdered fragrance according to the present invention will be described. For example, first, 40 parts by weight of an emulsifier as described above and 50 parts by weight of trehalose are dissolved in 150 parts by weight of water, and then the fragrance 10 as described above is added thereto. Add parts by weight,
Emulsification treatment is performed using a homomixer, colloid mill, high-pressure homogenizer, etc., and the resulting emulsified mixture is dried by a drying means such as vacuum drying or spray drying, thereby retaining powder flavor and excellent powder stability. Obtainable.

Thus, the powdered flavor obtained as described above is used for foods and drinks such as beverages, powdered beverages, desserts, chewing gums, tablets, snacks, processed marine products, processed meat products, and retort foods. be able to. The amount of the powdered flavor added to these foods and drinks varies depending on the type and form of the food and drink, but is generally in the range of about 0.001 to about 0.05 parts by weight per 1 part by weight of the food and drink. Can be used within.

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

[0016]

【Example】

Example 1 70 g of gum arabic and 20 trehalose in 150 g of water
g, dissolved, and heat-sterilized at 85 to 90 ° C. for 15 minutes. This was cooled to 40 ° C., 10 g of lemon oil was added and mixed, and then emulsified with a TK-homomixer. This liquid was spray-dried at a inlet temperature of 140 ° C. and an outlet temperature of 75 ° C. using a mobile minor type spray dryer manufactured by Niro Co., Ltd. to obtain 95 g of lemon powder flavor (Product 1 of the present invention).

Reference Example 1 Instead of the trehalose of Example 1, dextrin (DE
In the same manner as in Example 1 except that the same amount of 10) was used, 95 g of lemon powder flavor (Reference product 1) was obtained.

Example 2 5 g of sucrose fatty acid ester of HLB15 in 100 g of water,
45 g of DE10 dextrin and 30 g of trehalose
Was added and dissolved, followed by heat sterilization at 85 to 90 ° C. for 15 minutes. After this solution was cooled to about 40 ° C., 20 g of grapefruit oil was added and mixed while stirring with a TK-homo mixer to obtain an emulsion. This liquid was fog dried in the same manner as in Example 1 to obtain 95 g of grapefruit powder flavor (invention product 2).
I got

Reference Example 2 The same operation as in Example 2 was carried out except that the same amount of sugar was used instead of trehalose in Example 2 to obtain 95 g of a grapefruit powder flavor (Reference product 2).

Comparative Example 1 Using the powdered flavors obtained in Examples 1 and 2 and Reference Examples 1 and 2, a powdered beverage was prepared according to the following formulation. 50 g of the powdered beverage was placed in a plastic bag and stored at 37 ° C. for 3 months.

[0021] Formulation Example No1 No2 No3 No4 granulated sugar 42.4 g 42.4 g 42.4 g 42.4 g glucose 24.0 24.0 24.0 24.0 Citric acid 2.0 2.0 2.0 2.0 Vitamin C 0.5 0.5 0.5 0.5 Sodium citrate 1.0 1.0 1.0 1.0 present invention product 1 0.1 - - - the present invention product 2 - 0.1 - - reference product 1 - - 0.1 - reference product 2 - - - 0.1 total 70.0 70.0 70.0 70.0 above 3 months saved beverage powder 7g diluted with water 100 g, the 10 professional panelists Then, sensory evaluation of aroma and flavor was performed. As a result, all the expert panelists found that the present invention product 1
No. 1 and No. 2 in which No. 2 and No. 2 were blended were judged to have good aroma and flavor without deterioration odor due to storage being observed. On the other hand, it was determined that No. 3 and No. 4 in which the reference products 1 and 2 were blended each had a significantly deteriorated odor due to storage. From this, it can be seen that trehalose exerts an excellent effect on the storage stability of the fragrance and is extremely useful.

[0022]

EFFECTS OF THE INVENTION According to the present invention, a powdered flavoring agent which is excellent in aroma, color tone, turbidity, particularly in retention and stability of flavor and has a highly palatable flavor and appearance for beverages and other foods for a long period of time. It can be manufactured, and is extremely useful as it can be used in a wide range of fields such as food and drink.

Claims (1)

[Claims] 1. A method for producing a powdered fragrance, which comprises drying an emulsified mixture containing a fragrance, trehalose, an emulsifier and water.