JPH11335691A - Powdered preparation from heat-resistant and controlled release perfume - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare the subject preparation excellent in persistency of aroma ingredients in giving foods aroma and then heat-treating the foods, and excellent in the expression of flavor spreading in eater's mouth on eating the foods, and having no problems in a production cost, by including perfume ingredients in a dried gellan gum composition made to be difficulty soluble by a metal salt. SOLUTION: The preparations in which perfume ingredients are contained in a dried gellan gum composition made to be difficulty soluble by a metal salt are prepared by adding a metal salt (e.g. sodium chloride), perfume ingredients and an emulsifier (e.g. lecithin) to an aqueous solution of gellan gum (pref. having a concentration of 1-3 wt.%) and then by drying the resultant emulsion-like gel. The metal salt may be added in a quantity consumed of 0.5-5 wt.% to the gellan gum, and the emulsifier is pref. added in a quantity of 0.5-2 pts.wt. based on 1 pt.wt. perfume. When drying the emulsion-like gel, a excipient (e.g. dextrin) may be added.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a method for producing a fragrance which is capable of exhibiting a fragrant flavor very slowly in a food, and which remains in a high concentration even when the food is heat-treated. The present invention relates to a heat-resistant sustained-release flavoring powder formulation useful as a flavoring agent for confectionery, chewing gum, candy and the like, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, various flavor compositions have been used for flavoring purposes in various foods and drinks. Usually, a powdery or granular flavor composition is produced by, for example, adding a flavor to gum arabic. In general, a method for producing a powdered fragrance obtained by emulsifying a fragrance component or a modified starch and then spray-drying the fragrance component coated with a polymer film is obtained. And it is intended to stabilize the storage by coating the fragrance with a strong film as much as possible and to prevent the fragrance deterioration or volatilization when added to various foods. In other methods, a so-called rocking flavor is proposed, in which a fragrance component is encapsulated in a carbohydrate, such as an encapsulated flavor in which sucrose, sorbitol, mannitol, etc. are dissolved and a flavor is encapsulated therein. However, these also aim at the storage stability of the flavor.

[0003] Other methods for producing powdered fragrances include, for example, a method of adsorbing a fragrance component into an excipient, a method of forming an inclusion compound in which the fragrance component is incorporated in the molecule of cyclodextrin, or a method of the present invention. Applicant's patented invention, a fragrance is emulsified and spray-dried in the presence of a compound having a gel forming ability with a polyvalent metal cation, and the dried powder is dispersed in an aqueous solution of a polyvalent metal salt to form a gel film. A method for producing a coating powder flavor (Japanese Patent No. 2704312) has been proposed, in which a water-soluble coating material is added, spray-dried, and the resulting powder is further coated with a fused animal and plant hardened oil. .

[0004]

However, the above-mentioned conventional powdery or granular fragrance composition has been improved in terms of hygroscopicity and flavor deterioration, but has been flavored and heat-treated in foods. Regarding the persistence of the fragrance component at the time and the manifestation of the flavor that spreads in the mouth when ingested, it is not always satisfactory, and the coated powder fragrance proposed by the applicant of the present application has extremely excellent properties. However, it was necessary to perform spray drying twice, and there was room for further improvement in terms of manufacturing cost.

[0005]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above problems, and as a result, added a metal salt, a fragrance component and an emulsifier to an aqueous solution of gellan gum and mixed them to form a milky milk. By drying the gelling solution,
The present inventors have found a method for producing a heat-resistant sustained-release flavoring powder preparation that can solve the above-mentioned problems at once, and have completed the present invention.

That is, the present invention utilizes the peculiar physical properties of gellan gum for coating a fragrance. Conventionally, gellan gum has been used, for example, as an encapsulant instead of gelatin (JP-A-63-17031).
No. 0), used for the production of gel-like materials (JP-A-64-54).
No. 60), and many proposals have been made for use as a part of a powdered base material for powdered fragrances (JP-A-7-97593, JP-A-7-99918, and many others). The use of a metal salt acting on an aqueous gellan gum solution and drying of the gelled solution to contain a perfume component in a gellan gum dry composition that has become hardly soluble has not been described or suggested in conventional literature. .

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in more detail.

The gellan gum used in the present invention is a microbial polysaccharide produced from Pseudomonase elodea (Pseudomonaselodea), and may be native gellan gum having a high acetyl group content or gellan gum subjected to a deacylation treatment. They are easily available on the market, and examples thereof include Kelcogel, Kelcogel LT, and Kelcogel LT-100 (all manufactured by Kelco). Gellan gum gels at low concentrations,
The used amount can be usually 0.1% to 10%, more preferably 1% to 3% aqueous solution.

The metal salts used in the present invention include alkali metal salts such as sodium and potassium, for example, sodium chloride, potassium chloride, sodium acetate, potassium acetate and the like, and alkaline earth metal salts such as magnesium and calcium, for example, Calcium chloride, calcium lactate,
Examples include magnesium chloride. The used amount can be exemplified in a range of 0.5% to 5% based on the gellan gum used.

The fragrance which can be used in the present invention may be any desired oily fragrance, such as a synthetic fragrance, a natural fragrance and a compounded fragrance prepared by mixing them, or an animal and plant extract and a water-soluble fragrance. Flavors and the like blended can also be used.

In the present invention, it is necessary to emulsify the fragrance in order to encapsulate the fragrance into fine droplets in gellan gum. Therefore, gum arabic, gelatin, esterified starch, soybean polysaccharide, lecithin, quilaya An extract, a sucrose fatty acid ester, a glycerin fatty acid ester, a polyglycerin fatty acid ester, and the like, or one or more emulsifiers selected from natural emulsifiers used as food additives and synthetic emulsifiers used as food additives may be used. There is no particular limitation as long as it has emulsifying power. For example, as the esterified starch, preferably, succinyl succinate esterified starch such as Capsule and Purity Gum BE (both manufactured by NSC) can be preferably exemplified. In addition, in the case of its use
When a mixture of more than one kind is used, the combination is not particularly limited.

The amount of the emulsifier used varies depending on the amount of the flavor added, the type of the emulsifier, and the combination of the emulsifier, but is preferably 0.1 to 10 parts by weight, more preferably 0.1 to 10 parts by weight, per 1 part by weight of the flavor. A range of 0.5 to 2 parts by weight can be exemplified.

When drying the gelled emulsion of the present invention, an excipient may be added. Examples of such excipients include gelatin decomposition products, dextrin, soluble starch, maltodextrin, agar, lactose, sugar, sodium carboxymethylcellulose, albumin and the like.

[0014] In addition to the above-mentioned excipients, pigments, antioxidants, acidulants and the like can be added to the product of the present invention, if desired.

As a method for producing the product of the present invention, water is added to a predetermined amount of gellan gum and an emulsifier, dissolved by heating, a perfume is added to the solution, and the mixture is emulsified by an emulsifier to form an emulsion. After adding and mixing the metal salt and the excipient to the emulsion, the mixture is dried by a spray dryer or a vacuum dryer, which is a usual drying method, to obtain a heat-resistant sustained-release flavored powder preparation of the present invention. . Alternatively, gellan gum, an emulsifier, a metal salt and an excipient are added to water, mixed and heated and dissolved, and a perfume is added dropwise to the solution to emulsify to obtain an emulsion, and the emulsion is dried to obtain the product of the present invention. Obtainable. When a vacuum dryer is used, the dried product is pulverized into a powder or granules so as to have a desired particle size.

[0016] The heat-resistant sustained-release flavored powder preparation obtained by the present invention can be used for various foods, for example, confectionery such as chewing gum, tablet confectionery, drop, candy, nougat, candy, chocolate, caramel, and baked confectionery such as cookies and biscuits. , Processed fishery products, processed meat foods, etc.

[0017]

Next, embodiments of the present invention will be described in more detail with reference to Examples and Comparative Examples.

Example 1 100 g of water, 3 g of gellan gum, 20 g of gum arabic,
60 g of dextrin and 1 g of calcium chloride are added, mixed and dissolved by heating at 80 to 90 ° C., and 20 g of menthol flavor oil (manufactured by Hasegawa Inc.) is added and mixed with this solution. Use 1
Emulsification was performed for 0 minutes. This liquid was spray-dried using a mobile minor type spray dryer (manufactured by Niro Japan Co., Ltd.), and 95 g of the heat-resistant sustained-release menthol powder preparation of the present invention was obtained.
Was obtained (Product 1 of the present invention).

Example 2 3 g of gellan gum, 20 g of modified starch in 100 g of water,
Add and mix 60 g of dextrin and 2 g of sodium chloride, heat and dissolve at 80-90 ° C., add and mix 20 g of menthol flavor oil (manufactured by Hasegawa Koryo Co., Ltd.) and mix with TK-Homomixer (manufactured by Tokushu Kika Co., Ltd.). Use 1
Emulsification was performed for 0 minutes. This liquid was spray-dried using a mobile minor type spray dryer (manufactured by Niro Japan Co., Ltd.), and 95 g of the heat-resistant sustained-release menthol powder preparation of the present invention was obtained.
Was obtained (Product 2 of the present invention).

Comparative Example 1 In the same manner as in Example 1 except that calcium chloride was omitted, 97 g of menthol powdered flavor was obtained (Comparative Product 1).

Comparative Example 2 20 g of gum arabic and 60 g of dextrin in 100 g of water
g of menthol flavor oil (manufactured by Hasegawa Koryo Co., Ltd.).
-Emulsification was performed for 10 minutes using a homomixer (manufactured by Tokushu Kika Co., Ltd.). This liquid was spray-dried using a mobile minor type spray dryer (manufactured by Niro Japan Co., Ltd.) to obtain 95 g of menthol powder flavor (Comparative product 2).

Sensory evaluation The products 1 and 2 of the present invention and the comparative products 1 and 2 obtained in the above Examples 1 and 2 and Comparative Examples 1 and 2 were added to a chewing gum base at 1%.
Chewing gum was prepared by flavoring. The prepared chewing gum was subjected to a sensory evaluation by a panel of 15 well-trained persons. Table 1 shows the results.

[0023] Evaluation contents A: Number of people who have sustained release and sustained fragrance dissolution B: Number of people who have slightly persistent fragrance dissolution C: Number of people whose fragrance dissolution is not very persistent D: Fragrance Number of people who said that the elution of

As shown in the above evaluation results, the products of the present invention 1 and 2
Shows that the menthol flavor elutes when the chewing gum is put into the mouth, has a sustained release property and a sustained release property, and is much superior to the comparative products 1 and 2.

[0025]

According to the present invention, it is possible to provide a heat-resistant sustained-release flavoring powder preparation which has a high persistence of flavors perfumed in foods and gradually and continuously develops aroma flavor.

Claims (2)

[Claims] 1. A heat-resistant sustained-release fragrance powder preparation, wherein a fragrance component is encapsulated in a gellan gum dry composition which is hardly soluble with a metal salt. 2. The heat-resistant sustained-release perfume powder preparation according to claim 1, wherein a metal salt, a flavor component and an emulsifier are added to and mixed with an aqueous solution of gellan gum, and the resulting milky gelled liquid is dried. Manufacturing method.