JPH09125087A - Production of coating powder - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a coating powder suppressed in the moisture-absorbing solidification, the volatilization and change of an ingredient, etc., on processing and storage, capable of sustaining the effect of a core substance and useful for foods, etc., by bringing the core substance solid at the ordinary temperature into contact with lipid particles having a melting point of a prescribed value or higher and subsequently coating the treated core substance under a specific condition. SOLUTION: This method for producing the coating power comprises making lipid particles (preferably having a particle diameter of 10-100μm) such as hardened rapeseed oil contact-adhere to a core substance (preferably temperature, such as a vitamin or a fish oil, and subsequently coating the treated core substance with melted oils and fats having a melting point of >=40 deg.C and containing a smelling substance (e.g. menthol). The fatty powdery material and the melted oils and fats are preferably in a total amount of 0.1-5 pts.wt. per pt.wt. of the core substance.

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 powder which can be widely used for various foods and drinks, for example, flavoring agents, acidulants, vitamins, sweeteners, seasonings, functional substances, etc. In particular, it relates to a method for producing a coating powder coated with oil and fat. More specifically, a coating powder characterized in that a lipid powder having a melting point of 40 ° C. or higher is brought into contact with and adhered to a core substance that is solid at room temperature, and then a molten fat or oil having a melting point of 40 ° C. or higher is added to coat the core powder. It relates to a manufacturing method.

[0002]

2. Description of the Related Art Conventionally commercially available powders of flavors, acidulants, vitamins, sweeteners, seasonings, functional substances, etc. are granulated with a binder in a crystalline or powdery state. Most of them are prepared into a powder form by a spray drying method or the like using a processed starch solution such as dextrin or a natural gum such as gum arabic as an excipient. However, when these powders are blended with foods and drinks, the foods and drinks suffer troubles such as moisture absorption, caking, volatilization of components, component changes, discoloration, fading, or adverse effects on other components due to the passage of time. However, there is a drawback that this significantly reduces the commercial value.

In the past, several 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 a melted animal or vegetable hydrogenated oil or synthetic fat or oil, and then spray-powdered to form a double coating. Method for producing powdered fragrance (Japanese Patent Publication No. 12600 / 45-12)
(See Japanese Patent Publication No. 32322/1980), and a method for producing a coated organic acid by treating a molten mixture of an organic acid and a hydrogenated animal and vegetable oil with a spray cooling method (see Japanese Patent Publication No. 45-32217), water-soluble vitamin powder Melting point 4 as a coating on the body
The lipid powder at 0 ° C. or higher was brought into contact, and the lipid powder was attached and coated on the entire peripheral surface of the water-soluble vitamin powder, and the lipid was coated with the water-soluble vitamin as a core substance. A method for producing a water-soluble vitamin-coated preparation, which comprises producing the preparation (see Japanese Patent Publication No. 3-58264).
The molten lipid is sprayed or dropped on the granular or powdery core substance to form a primary coating film, and then the melting point 4
There has been proposed a method for producing double-coated particles (see Japanese Patent Laid-Open No. 7-87950), which comprises contacting and colliding lipid powders at 0 ° C or higher.

[0004]

As described above, various studies have been made on coating a solid core substance with fats and oils as described above, and the coating powder obtained by the above proposal is for moisture absorption and addition of food and drink. Although some improvement is seen in terms of the influence on other components, it is difficult to coat uniformly, hygroscopicity, volatilization of components, component change, discoloration, discoloration, or adverse effects on other components. Is still unsatisfactory in terms of the persistence of the active ingredient. For example, when the solid core substance is coated with the lipid powder alone, it is difficult to uniformly coat the core substance. In addition, for example, when molten wax or liquid oil is added dropwise to a solid core substance first,
It is difficult to coat uniformly, and when the amount of the core substance is increased, there is a drawback that it becomes lumpy or adheres to the container wall and the workability deteriorates. Therefore, the development of further improved coating powder is strongly desired.

[0005]

[Means for Solving the Problems] The inventors of the present invention have made extensive studies in order to solve the above drawbacks. As a result, a lipid powder having a melting point of 40 ° C. or higher is brought into contact with and adhered to a core substance that is solid at room temperature, and then a molten fat or oil having a melting point of 40 ° C. or higher or a molten fat or oil in which a flavor substance is dissolved in the fat or oil is added. By covering the core substance powder with the lipid powder substance and the surface thereof with molten oil or fat, the lipid powder substance is firmly adhered and the gap is filled to prevent the core substance from being exposed. The present invention has been completed and the present invention has been completed by discovering that the core substance can be coated extremely uniformly as compared with the conventional technique proposed above.

Therefore, the object of the present invention is to significantly improve the hygroscopicity, volatilization of components, component changes, discoloration, fading, adverse effects on other components, and further the persistence of active ingredients.
It is an object of the present invention to provide a method for producing a coating powder that can solve all the conventional problems.

Thus, according to the present invention, a lipid powder having a melting point of 40 ° C. or higher is brought into contact with and adhered to a solid core substance which is crystalline or powdery at room temperature, and then a flavor substance is appropriately contained. A method for producing a coating powder is provided, which comprises coating with a melted oil having a melting point of 40 ° C. or higher, which may be added.

The present invention will be described in more detail below.

Examples of the core substance which is solid at room temperature which can be used in the present invention include, for example, flavors, acidulants, vitamins, sweeteners, seasonings and functional substances which can be in crystalline or powder form at room temperature. Solid substances such as Hereinafter, these core substances will be described more specifically.

Examples of the fragrance which is solid at room temperature include menthol, dl-menthol, vanillin, ethyl vanillin, cinnamic acid, piperonal, d-borneol, maltol, ethyl maltol, camphor, thymol, methyl anthranilate and methyl cinnamate. , Cinnamic alcohol, methyl N-methylanthranilate, methyl β-naphthyl ketone, and other solid flavor compounds at room temperature; for example, beef extract, chicken extract, pork extract, crab extract, bonito extract, oyster extract, kelp extract, onion extract, Various animal and plant extracts such as vegetable extracts such as carrot extract, fruit juices such as orange juice and lemon juice, and / or flavors usually used as food flavors, lactose,
Powder obtained by adding excipients such as dextrin, starch, casein and water, mixing and dispersing, and then drying by any known drying method such as spray drying method, vacuum drying method, fluidized bed drying method and the like. Fragrance: An oily flavor generally used as a food flavor is emulsified with an emulsifier used in the production of food such as gum arabic, sucrose fatty acid ester, lecithin, polyglycerin fatty acid ester, modified starch, and quillaja saponin, and then dried. Examples thereof include powdered flavors and the like obtained. These fragrances can be used alone or
It is also possible to use a combination of two or more species.

As the acidulant which is solid at room temperature, for example,
Crystalline citric acid, anhydrous citric acid, tartaric acid, fumaric acid, dl
-Organic acids such as malic acid; Lactose,
Polymeric excipients such as dextrin, starch, and gum arabic, and water are added, dissolved and mixed, and then dried by spray drying, vacuum drying, fluidized bed drying or any other known drying method to obtain sourness. Fees are included. These may be used in combination of two or more types depending on the intended use.

Examples of vitamins which are solid at room temperature include vitamin B ₁ , vitamin B ₂ , vitamin B ₆ , vitamin B ₁₂ , vitamin B ₁₃ , vitamin B ₁₄ , vitamin B ₁₅ ,
Lipoic acid, nicotinic acid, nicotinamide, pantothenic acid,
Water-soluble vitamins such as folic acid, para-aminobenzoic acid, biotin, choline, inositol, vitamin L, vitamin U, vitamin C and vitamin P; polymeric shaping of these vitamins such as lactose, dextrin, starch and arabic gum beforehand Vitamins obtained by adding an agent and water, dissolving and mixing, and then drying by a spray drying method, a vacuum drying method, a fluidized bed drying method or any other known drying method; for example, vitamin A, vitamin D, vitamins. E, oil-soluble vitamins such as vitamin K are emulsified with an emulsifier used in the production of foods such as gum arabic, sucrose fatty acid ester, lecithin, polyglycerin fatty acid ester, modified starch, and quillaja saponin, and then dried. The obtained powder of vitamins and the like can be mentioned. Further, calcium salts, sodium salts, potassium salts and other metal salts of the above vitamins, acid salts such as hydrochlorides and nitrates, phosphoric acid esters, acetic acid esters, succinic acid esters, maleic acid esters, derivatives of glutamic acid esters and the like. Can also be used. These vitamins can be used alone or in combination of two or more.

As the sweetener which is solid at room temperature, water-soluble sweeteners such as various sugars and glycosides, water-soluble artificial sweeteners, peptide-based sweeteners, and these sweeteners which have been conventionally used are previously prepared. Excipients of polymeric substances such as lactose, dextrin, starch, and arabic gum and water are added, dissolved and mixed, and then dried by a spray drying method, a vacuum drying method, a fluidized bed drying method or any other known drying method. And the sweeteners obtained by the above. These can be used in combination of two or more types depending on the application and the like.

As a seasoning which is solid at room temperature, for example,
Chemical seasonings such as sodium glutamate and nucleic acid seasonings; natural seasonings obtained by extracting or decomposing from natural food materials, and excipients added to these seasonings, and dried by any drying method. The obtained seasoning etc. are mentioned. These seasonings can be used alone or in combination of two or more.

Examples of functional substances that are solid at room temperature include fish oils such as DHA and EPA, linoleic acid, γ-linolenic acid, α-linolenic acid, evening primrose oil, borage oil, lecithin, octacosanol, γ-oryzanol and the like. Animal and vegetable oils and fats, for example, gum arabic, sucrose fatty acid ester, lecithin, polyglycerin fatty acid ester,
Functional oil powder obtained by emulsifying with an emulsifier used in the production of foods such as modified starch and quillaja saponin, and drying; powder of crude drug such as rosemary, sage, ginkgo biloba, aloe, etc., And crude drug powder obtained by adding an excipient to the extracts of these crude drugs and drying by any drying method; powders of various animal and plant extracts having functionality such as chitin, chitosan, royal jelly, and propolis. Can be mentioned. These functional substances can be used alone or in combination of two or more.

The particle size of these core substances that are solid at room temperature is not particularly limited, but generally JIS
Standard mesh 10 mesh to 200 mesh, preferably
It can be exemplified within the range of 30 mesh to 150 mesh.

In the present specification, the above-mentioned core substances alone or a mixture of two or more kinds are collectively referred to as "core substance powder".

In the present invention, the flavoring substance which can be appropriately contained in the melted fat and oil is not particularly limited in use, and it may be in the form of solid or liquid at room temperature. can do. Examples of the solid flavor substance include flavors, acidulants, vitamins, sweeteners, seasonings, and functional substances that are solid at room temperature and can be the above-mentioned core substances. Examples of liquid flavor substances include essential oils such as orange oil, lemon oil, grapefruit oil, peppermint oil, and cinnamon oil, which are conventionally known as blended flavor materials; coffee oil, various oleoresin, and various flavors. Naturally-derived fragrances such as oil; synthetic fragrances such as 1-menthol, methyl cinnamate, and isopropyl acetate. These flavor substances can be used alone or in combination of two or more.

In the present invention, contact with the core substance powder,
Examples of the lipid powder having a melting point of 40 ° C. or higher, preferably 40 to 100 ° C. used for attachment include hydrogenated rapeseed oil, hydrogenated soybean oil, hydrogenated sesame oil, hydrogenated rice oil, hydrogenated wheat germ oil, hydrogenated safflower. Vegetable oils such as oil, hydrogenated corn oil, hydrogenated sunflower oil, hydrogenated palm oil, hydrogenated palm kernel oil, hydrogenated coconut oil, hydrogenated cottonseed oil, hydrogenated peanut oil, hydrogenated camellia oil; animal oils such as beef tallow, hydrogenated beef tallow, hydrogenated whale oil, hydrogenated fish oil Fatty acid monoglycerides, fatty acid glycerides, propylene glycol fatty acid esters, sucrose fatty acid esters, fatty acids, fatty acid salts, higher alcohols, waxes, phospholipids, glycolipids, sterols, hydrocarbons and hydrogenated products thereof, and any of the above Examples thereof include powders of lipids such as a mixture, particularly preferably powders of hydrogenated oil of plants and animals.

The particle size of these lipid powders is not critically limited, but can usually be in the range of about 5 microns to about 300 microns, preferably about 10 microns to about 100 microns.

[0021] In the present invention, the core substance powder is used after contacting and adhering the above-mentioned lipid powder to coat it, and the melting point is 40 ° C or higher, preferably 40 to 100 ° C.
Examples of the molten fat and oil include the fats and oils as exemplified for the lipid powder. At that time, the same oil or fat as the lipid powder may be used as the molten oil or fat, or different oils or fats may be used.

The above-mentioned coating of the core substance powder is carried out by a method known per se, for example, using a ball mill, an automatic mortar, a high speed mixer or the like. For example, after mixing the core substance powder with the lipid powder, It can be carried out by adding the above-mentioned melted oil and fat which is melted by heating and uniformly coating the entire surface of the core substance powder with the lipid powder. The heating temperature of the molten oil and fat is not particularly limited as long as it is equal to or higher than the melting point. For example, temperatures of about 40 ° C to about 150 ° C, preferably about 60 ° C to about 100 ° C are suitable. The method of adding the melted fat is not particularly limited. For example, it is possible to exemplify a method in which the core substance powder and the lipid powdery substance are mixed while being dropped. In addition, during coating, if excessive heat or physical force is applied, the core substance powder is destroyed, the generated coating film is broken, and the lipid powder is evenly attached to the entire surface of the core substance powder. Not only is it difficult to do so, but also the core substance leaks to the surface and solidifies due to moisture absorption, deterioration of the core substance component, etc., so the mixing conditions must be such that the core substance powder is not destroyed.

The proportions of the lipid powder and the molten oil / fat used with respect to the core substance powder are not strictly limited, and the kind of the core substance powder and the elution speed, strength, and duration of the core substance in the coating powder can be used. It can be changed according to the situation. Generally, the total amount of the lipid powder and the molten fat and oil is about 0.05 to about 20 parts by weight, preferably about 0.1 to about 5 parts by weight, relative to 1 part by weight of the core substance powder. It is preferably used.

The use ratio of the lipid powder and the molten oil and fat is not particularly limited, and is appropriately selected depending on the type of core substance powder and the elution speed, strength, and duration of the core substance in the coating powder. Can be changed. In general, it is preferable to use the molten fat and oil in an amount of about 0.05 to about 10 parts by weight, preferably about 0.1 to about 5 parts by weight, based on 1 part by weight of the lipid powder. .

As described above, by contacting and adhering a lipid powder having a melting point of 40 ° C. or higher to a solid core substance at room temperature, and then adding a melted fat or oil having a melting point of 40 ° C. or more to coat the core substance, Inventive coating powders can be produced. Furthermore, as another aspect of the present invention, a flavor substance may be dissolved or suspended in a fat or oil heated and melted in advance and then added to the core substance powder and the lipid powder. This flavor substance may be the same as or different from the flavor substance used as the core substance powder. Further, the flavor substance added to the melted oil and fat may be in a liquid form or a solid form. In the case of a liquid oily form, it can be dissolved as it is in the melted oil and fat, and in the case of a solid form, the flavor substance can be suspended in the melted oil and added. In addition, when the flavor substance added to the melted oil and fat is water-soluble, an emulsifier such as sucrose fatty acid ester may be mixed and added after emulsification.

Thus, for example, in a coating perfume powder prepared by using a perfume powder as a core substance powder and adding an oily perfume to a melted fat and oil, a flavor substance is eluted from a relatively initial stage, and then gradually dissolved and released. Therefore, it has a flavor enhancing effect with excellent immediate effect and long-lasting effect. Further, for example, a coating powder prepared by using a vitamin powder or an acidulant powder as the core substance powder and using a fragrance as the molten oil and fat has an effect of masking the aroma and flavor of the vitamins and the acidulant as the core substance.

According to a preferred embodiment of the production method of the present invention, first, for example, about 0.1 to about 5 parts by weight of powdered hydrogenated rapeseed oil is added to 1 part by weight of the core substance powder as described above in a ball mill. , 1 part by weight of hardened rapeseed oil or 1 part by weight of rapeseed oil which has been adhered using an automatic mortar, high-speed mixer, etc., and heated and dissolved in advance to the melting point or higher to about 0.01 part by weight to about 1 part by weight of a flavor substance such as a fragrance. About 0.1
Approximately 5 parts by weight of the mixture was intimately mixed with dropwise addition, and the surface of the core substance powder was uniformly coated with hydrogenated rapeseed oil.
A coating powder can be obtained. Further, a more uniform coating powder can be obtained by repeating the above steps.

Among the coating powders of the present invention, for example,
The coated flavoring powder, the coating acidulant powder, and the coating sweetener powder have a persistent expression of aroma, flavor, and taste. Therefore, taking advantage of this point, the coating treatment of the present invention is not performed on the flavoring powder and the acidulant. When used in combination with powder, sweetener powder, etc., the fragrance,
It is also possible to provide a flavor, an acidulant, a sweetener, etc., in which the flavor and taste are fully spread in the oral cavity, and even after that, the flavor, flavor and taste can be continuously enjoyed.

By using the coating powder of the present invention, frozen desserts such as ice creams, sorbets and popsicles; beverages such as canned coffee, fruit juice beverages and powdered beverages; Japanese and Western confectioneries, jams and chewing gums. Kinds, breads, Japanese soups, Western soups;
By adding an appropriate amount to various instant foods, various snack foods, various health foods, etc., moisture absorption and solidification during processing and storage, volatilization of components, changes in components, etc. can be suppressed, and the effect of core substance for a long time during eating and drinking It is possible to provide foods and drinks that can maintain a satisfactory level of satisfaction.

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

[0031]

【Example】

Reference Example 1 40 g of gum arabic and 4 dextrins in 150 g of water
0 g (DE12) was added, melt | dissolved at 60-70 degreeC, and cooled to 40 degreeC. 20g of peppermint oil
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
%).

Example 1 Peppermint powder obtained in Reference Example 1 (average particle size 1
00μ) 70g and hydrogenated rapeseed oil (average particle size 10μ) 14g
The automatic mortar (Yamato Scientific Co., Ltd. Labomile model UT-2
1) was mixed for 10 minutes at 15 rpm, and 16 g of melt-cured rapeseed oil in which 2 g of peppermint oil had been dissolved was added dropwise thereto, and further mixed for 2 hours at 15 rpm to obtain 95 g of peppermint-coated powder (the product of the present invention 1:
A peppermint oil content of 16%) was obtained.

Comparative Example 1 Peppermint powder obtained in Reference 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
1) was mixed at 15 rpm for 2 hours to obtain 95 g of peppermint-coated powder (Comparative product 1: peppermint oil content 16%).

Comparative Example 2 Peppermint powder obtained in Reference 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., then cooled to room temperature and solidified, and pulverized to obtain 95 g of 40 mesh pass peppermint-coated powder (comparative product 2: peppermint oil content 10%). .

Comparative Example 3 Peppermint powder obtained in Reference Example 1 (average particle size 1
00 g) while stirring 80 g, and spray-coating 5 g of hardened rapeseed oil that has been heated and melted in advance, and further, 15 g of hardened rapeseed oil (average particle size 10 μ) using an automatic mortar (Yamato Scientific Co., Ltd., Labomiru model UT-21), The mixture was mixed at 15 rpm for 2 hours to obtain 95 g of peppermint-coated powder (Comparative product 3: peppermint oil content 16%).

Example 2 Sensory evaluation: Peppermint flavored chewing gum was prepared according to the formulation shown in Table 1 below. First, the raw materials 1 to 5 are mixed, and peppermint oil, the peppermint powder obtained in Reference Example 1 and the product 1 of the present invention or the comparative product 1 or 2 and 3 are added and mixed in the amounts shown in Table 1, respectively. Approximately 5 using a high shear mixer according to the usual method
After mixing at 0 ° C., the mixture was cooled and then pressure-formed by a roller to prepare 3 g of chewing gum.

Table 1: Formulation of chewing gum with peppermint flavor (g ) Control product A B C D E 1. Gum base 100 〃 〃 〃 〃 〃 2. Sand sugar 250 〃 〃 〃 〃 〃 3. Glucose 40 〃 〃 〃 〃 〃 4. Corn syrup (Bx.85) 60 〃 〃 〃 〃 〃 5. Glycerin 3 〃 〃 〃 〃 〃 6. Peppermint oil 1 − − − − − 7. Peppermint powder-5 ---- 8. The product of the present invention 1 − − 6.3 − − − 9. Comparative product 1 − − − 6.3 − − 10. Comparative product 2 − − − − 10-11. Comparative product 3 --- --- 6.3 According to the formulation shown in Table 1, a control product to which peppermint oil was added, the peppermint powder (A) of Reference Example 1, the product 1 (B) of the present invention, and the comparative product 1 ( C), comparative product 2
(D) and Comparative product 3 (E) were added and mixed to prepare a chewing gum, which was evaluated by 10 expert panelists. Table 2 shows the results.

[0038] Table 2: Peppermint flavored chewing gum sensory evaluation Evaluation Control Product A B C D E faster 4 3 4 2 3 2 flavors elution flavor intensity 1 2 5 4 3 4 Sustainability 1 1 5 Flavor 4 2 3 Balance between sweetness and flavor 2 3 5 3 3 3 Comprehensive evaluation 1 2 5 4 3 4 Explanation of sensory evaluation: Very good …… 5 Good …… 4 Normal …… 3 Poor …… 2 Poor As shown in Table 2, B to which the product 1 of the present invention was added had a very good balance of dissolution rate, strength, sustainability and flavor.

Example 3 75 g of anhydrous citric acid powder (standard sieve 80 mesh sieve-separated product)
And 15 g of hardened rapeseed oil (average particle size 10 μm) were mixed for 5 minutes using a Nara mixer granulator (manufactured by Nara Machinery Co., Ltd.), and melted and hardened soybean oil 10 which had been heated and dissolved in advance.
g was added dropwise for 5 minutes to obtain 92 g of a coating anhydrous citric acid powder (Product of the present invention 2: anhydrous citric acid content: 75% by weight).

Comparative Example 4 50 g of anhydrous citric acid powder (standard sieve 80 mesh sieve-separated product)
Was added to 50 g of hydrogenated rapeseed oil heated and melted at 70 ° C.,
After uniformly mixing at ˜70 ° C., the mixture was cooled to room temperature and solidified, and then pulverized to obtain 95 g of fat / oil mixed anhydrous citric acid powder (comparative product 4: anhydrous citric acid content 50% by weight) of 30 mesh pass. .

Comparative Example 5 75 g of anhydrous citric acid powder (standard sieve 80 mesh sieve-separated product)
And 25 g of hydrogenated rapeseed oil (average particle size 10 μm) were mixed for 5 minutes using a Nara mixer granulator (manufactured by Nara Machinery Co., Ltd.) to obtain 92 g of coating anhydrous citric acid powder (Comparative product 5: anhydrous citric acid content 75% by weight). It was

Example 4 Sensory Evaluation : 150 g of water was added to 400 g of granulated sugar,
Heat up to 110 ℃ to completely dissolve, then candy 550
g was added and dissolved. To this, a solution prepared by dissolving 1.5 g of lecithin and 1.5 g of sorbitan fatty acid ester in 80 g of hydrogenated vegetable oil was added, and after stirring and mixing, the mixture was boiled to about 130 ° C. to prepare a chewing candy base. Put this in a kneader kept at about 60 to about 70 ℃, 24g of water
Then, a solution in which 16 g of gelatin is dissolved is added and kneaded well to cause crystallization. Furthermore, 10 g of the coating anhydrous citric acid powder obtained in Example 3 (invention product 2) or 15 g of the oil-fat-mixed anhydrous citric acid powder obtained in Comparative Example 4 (comparative product 4) was further added to 4 g of milk flavor added. 10 g of the coating anhydrous citric acid powder obtained in Example 5 (comparative product 5) was added and kneaded well. After cooling,
It was molded and cut to prepare a chewing candy.
As a control product, instead of 10 g of the coated anhydrous citric acid powder obtained in Example 3, 7.5 g of anhydrous citric acid powder (control product) was added to prepare a chewing candy containing no coated citric acid powder.
Evaluated by people. Table 3 shows the results.

Table 3: Sensory evaluation of chewing candy Evaluation control product Inventive product 2 Comparative product 4 Comparative product 5 Rapid onset of sourness 5 3 4 3 Strength of sourness 2 3 4 3 Sustainability of sourness 1 5 3 4 Balance of sweetness and sourness 3 5 4 4 Overall evaluation 2 5 3 4 Explanation of sensory evaluation: Very good …… 5 Good good …… 4 Normal …… 3 Somewhat bad …… 2 Poor …… 1 Shown in Table 3 As described above, the product to which the product of the present invention 2 was added tends to exhibit a slightly slower onset of sourness in the mouth, but the acidity persistence and sweet and sourness are well balanced, and the overall evaluation as a chewing gum candy is particularly good. Was excellent.

Reference Example 2 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 Reference Example 2 and hardened soybean oil (average particle size 10 μ) 10
0 g was treated with a Nara mixer granulator (manufactured by Nara Machinery Co., Ltd.) for 5 minutes, and 100 g of melt-cured soybean oil that had been heated and dissolved in advance was added dropwise for 5 minutes to obtain 450 g of crab flavor-coated powder (product of the present invention 3). )
I got

Comparative Example 6 300 g of the crab flavor powder (average particle size: 80 μ) obtained in Reference Example 2 was added to 300 g of hardened soybean oil which was heated and melted at 70 ° C., mixed uniformly and then cooled to room temperature to solidify. The resulting product was pulverized to obtain 565 g (comparative product 6) of 40-mesh-passed crab flavor-coated powder.

Comparative Example 7 While stirring 300 g of the crab flavor powder (average particle size 80 μ) obtained in Reference Example 2, 50 g of hardened soybean oil which had been heated and melted in advance was spray-coated, and then hardened soybean oil (average particle size) 150 μg of 10 μ) was mixed for 5 minutes using a Nara mixer granulator (manufactured by Nara Machinery Co., Ltd.) to obtain 450 g of crab flavor-coated powder (Comparative Product 7).

Example 6 Sensory evaluation: 1% of the product 3 of the present invention or comparative products 6 and 7 were added to the surimi of fish meat so that the content of the flavor was the same.
What added 1.2% and 1% was steamed at 95 degreeC for 50 minute (s), and the crab-flavored Kamaboko was prepared. Evaluation was carried out by 10 professional panelists, using as a control a product to which 0.6% of the crab flavor powder obtained in Reference Example 2 was added. Table 4 shows the results.

Table 4: Sensory evaluation of crab-flavored clams Evaluation Control product Inventive product 3 Comparative product 6 Comparative product 7 Flavor elution speed 5 3 4 3 Flavor strength 3 4 4 3 Flavor persistence 1 5 2 4 Balance of aroma and flavor 4 4 4 4 Comprehensive evaluation 2 5 3 4 Explanation of sensory evaluation: Very good …… 5 Good Good …… 4 Normal …… 3 Somewhat bad …… 2 Bad …… 1 In Table 4 As shown, the product to which the product 3 of the present invention was added had suppressed flavor volatilization and component change during heating, and was extremely excellent in sustainability and comprehensive evaluation.

Example 7 150 g of nucleic acid seasoning powder (standard sieve 60 mesh sieve-separated product)
And 50 g of hardened tallow oil (average particle size 10 μm) using a Nara mixer granulator (manufactured by Nara Machinery Co., Ltd.)
After mixing for 50 minutes, 50 g of purified rice wax, which had been heated and melted in advance, was added dropwise for 5 minutes to obtain 225 g of coated nucleic acid seasoning powder (Invention product 4: nucleic acid seasoning content 60% by weight).

Comparative Example 8 100 g of the nucleic acid seasoning powder used in Example 7 was treated at 70 ° C.
After adding to 100 g of hardened tallow oil heated and melted in, mixed evenly at 70 ℃, cooled to room temperature, solidified and crushed, 40
Mesh pass coating nucleic acid seasoning powder 186g
(Comparative product 8: nucleic acid seasoning content 50% by weight) was obtained.

Example 8 Sensory Evaluation The surimi of fish meat was added with 1.0% and 1.2% of the product 4 of the present invention or 1.2% of the comparative product 8 so that the nucleic acid seasoning content would be the same, and the mixture was treated at 95 ° C. for 50 minutes. Steamed kamaboko was prepared.
Evaluation was carried out by 10 professional panelists, using the product to which 0.6% of the nucleic acid seasoning was added as it was as a control product. Table 5 shows the results.

[0053] Table 5: nucleic acid seasonings containing kamaboko sensory evaluation ratings control product Invention Product 4 fast 5 2 3 Taste elution Comparative Product 8 taste intensity 3 5 4 Sustainability 1 5 3 taste Overall evaluation 2 5 3 Description of sensory evaluation: very good 5 good 4 normal 3 somewhat poor 2 bad 1 As shown in Table 5, those containing the product 4 of the present invention maintain the stability of coated particles when heated. It was dripping, and the sustainability and overall evaluation were excellent.

Example 9 50 g of dibenzoylthiamine (vitamin B1 derivative) and 15 g of hardened coconut oil (average particle size of 10 μm) were placed in an automatic mortar (Labomile model UT-21, manufactured by Yamato Scientific Co., Ltd.) to prepare 1
While mixing at 5 rpm for 10 minutes, 15 g of hardened coconut oil which has been heated and melted in advance is added dropwise thereto, and further 15 r
The mixture was mixed at pm for 2 hours to obtain 72 g of coated dibenzoylthiamine powder (Invention product 5: dibenzoylthiamine content 62.5% by weight).

Comparative Example 9 100 g of dibenzoylthiamine used in Example 9 was
In addition to 100 g of hardened coconut oil heated and melted at 60 ° C, 60
After uniformly mixing at ℃, cooled to room temperature, solidified and crushed, 188 g of coating dibenzoylthiamine of 40 mesh pass (Comparative product 9: dibenzoylthiamine content 5
0% by weight).

Example 10 Functional evaluation 99 g of powdered sugar and 0.5 g of citric acid were added with 0.5% and 0.6% of the present invention product 5 or comparative product 9 so that the dibenzoylthiamine content was the same. 4 g of a 5% gelatin aqueous solution was added to the above to make a granule, which was dried at 45 ° C. for 1 hour and pressed with a tableting machine to prepare a tablet. As a control product, 0.3% of dibenzoylthiamine was added,
Sensory evaluation was performed by 10 professional panelists. As a result, the product 5 of the present invention was much superior to the control product and the comparative product 9 in that bitterness derived from vitamin B1 was well suppressed.

Example 11 Acesulfame-K (standard sieve 80 mesh sieve-separated product) 20
Using 0 g and 30 g of hydrogenated rapeseed oil (average particle size 10 μm) using a Nara mixer granulator (manufactured by Nara Machinery Co., Ltd.),
After mixing for 5 minutes, 20 g of hardened castor oil that had been heated and dissolved in advance was added dropwise for 5 minutes to obtain 238 g of coating acesulfame-K (invention product 6: acesulfame-K content 80%).

Comparative Example 10 100 g of Acesulfame-K used in Example 11 was mixed with
Add to 100g of hydrogenated rapeseed oil dissolved at 60 ° C, mix evenly at 60 ° C, cool to room temperature, solidify and crush to 40
Mesh Pass Coating Acesulfame-K188
g (Comparative product 10: Acesulfame-K content 50% by weight)
I got

Example 12 Sensory evaluation Inventive product 6 or comparative product 10 was added to 0.5% and 0. 0%, respectively, so that the acesulfame-K content was the same in the chewing gum composition having the same composition from 1 to 5 of Example 2. A chewing gum was prepared by adding 8%. Specialized panelist 10 with 0.4% Acesulfame-K added as a control
Sensory evaluation was conducted by a person. Table 6 shows the results.

[0060] Table 6: Acesulfame -K the content chewing gum sensory evaluation Evaluation of the control product Invention Product 6 Comparative Product 10 sweetening eluted faster 5 2 3 sweetness intensity 3 5 4 sweetness persistent 1 5 3 Overall rating 2 5 3 Description of sensory evaluation: very good 5 good 4 normal 3 somewhat poor 2 bad 1 As shown in Table 6, the product 6 of the present invention has excellent sweetness intensity and sustainability, and the coating film is excellent. It was confirmed to be very strong.

Reference Example 3 120 g of water, 40 g of modified starch (National Starch, trade name: Capsules) and 20 g of dextrin
(DE12) was added and dissolved at 60 to 70 ° C., then 4
Cooled to 0 ° C. To this was added 40 g of purified fish oil containing 27% DHA, and T. K. Using a homomixer, 3
While maintaining the temperature at 0 to 40 ° C, the mixture was stirred at 8000 rpm for 10 minutes to emulsify. Using a spray dryer, this emulsion is spray-dried at a blast temperature of 140 ° C and an exhaust air temperature of 70 ° C.
90 g of DHA powder was obtained.

Example 13 DHA powder obtained in Reference Example 3 (average particle size 100
50 g and powdered hydrogenated rapeseed oil (average particle size 50 μ) 3
After mixing 0 g for 5 minutes with a high-speed stirrer, melt-hardened rapeseed oil (melting point 65 ° C.) 18 g, milk flavor 2 g
Was added dropwise while maintaining the temperature at 80 ° C., and treated for 5 minutes to obtain 95 g of coated DHA powder. The obtained coated DHA powder was good with no fishy odor even when stored at room temperature for 3 months.

[0063]

EFFECTS OF THE INVENTION According to the present invention, a coating powder capable of suppressing solidification due to moisture absorption, volatilization and change of components during processing and storage, and having a long-lasting effect of a core substance during eating and drinking and satisfying Is provided, food and drink, etc.
It is extremely useful because it can be used in a wide range of fields.

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Claims (2)

[Claims] 1. A coating powder characterized in that a lipid powdery substance having a melting point of 40 ° C. or higher is brought into contact with and adhered to a core substance which is solid at room temperature, and then a molten oil or fat having a melting point of 40 ° C. or higher is added for coating. Manufacturing method. 2. The method according to claim 1, wherein the molten fat and oil contains a flavoring substance.