JPH1150084A - Control of volatility of flavor component - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for controlling sublimability and/or volatility of a flavor component in a food or a perfumery. SOLUTION: This method for controlling volatility of a flavor component comprises a step for mixing or dissolving the flavor component or a perfume containing the flavor component in at least one oil and fat, or a solvent having a boiling point higher than the sublimation and/or volatilization temperature of the flavor component and selected from a group comprising an animal oil and fat, a vegetable oil and fat, and the solvent usable for a food and/or a perfumery, and a step for allowing the obtained mixture to be included in the food or the perfumery. As a result, the sublimability and/or volatility of the flavor component is controlled, and the flavor component of the food or the perfumery is prevented from being decreased. The flavor component is L- menthol.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for suppressing sublimation and / or volatilization of an aroma component. More specifically, a fragrance component or a fragrance containing a fragrance component is sublimated and / or
Alternatively, by dissolving in a solvent having a boiling point higher than the volatilization temperature (hereinafter, sometimes simply referred to as “high boiling point”) and mixing with a food or a cosmetic, sublimation of an aroma component and / or
Or a method for suppressing volatilization.

[0002]

2. Description of the Related Art Fragrances are used in many foods and cosmetics, but many of the fragrance components contained in the fragrances have sublimability or volatility. The components may sublime and / or volatilize, reducing the aroma of food or cosmetics. Particularly, L-menthol and the like may be recrystallized in the container after sublimation (volatilization). In L-menthol, the crystals are formed into ultrafine needle-like crystals so that they look like spider webs, which may be the subject of claims from consumers, and a method for preventing sublimation and volatilization is required.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to stabilize the quality by suppressing the sublimation and / or volatilization of aroma components without impairing the aroma and taste in foods and the aroma and feeling in cosmetics. And enhance the value of food or cosmetics.

[0004]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned conventional problems, and as a result, have been able to dissolve the fragrance component of the fragrance and to reduce the sublimation and / or volatilization temperature of the fragrance component. It has been found that by dissolving a fragrance in a high substance and mixing it with food or cosmetics, it is possible to suppress the sublimation and / or volatilization of fragrance components, thereby completing the present invention.

[0005] That is, the present invention is a method for suppressing sublimation or volatilization of flavor components in foods or cosmetics.
At least one fat or solvent selected from the group consisting of animal fats and oils, vegetable fats and oils, and a solvent having a boiling point higher than the sublimation and / or volatilization temperature of the fragrance component, and the fragrance component or the fragrance component The present invention relates to a method comprising the steps of: mixing and / or dissolving with a fragrance; and incorporating the obtained mixture into a food or a cosmetic. In a preferred embodiment, the fragrance component or the fragrance containing the fragrance component is L
-Menthol.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the method for suppressing sublimation and / or volatilization of aroma components of the present invention will be described in detail.

The fragrance component used in the present invention is sublimable, for example, L-menthol, volatile, for example, cineol, linalool, linalyl acetate, limonene,
Citral, pinene, and the like can be mentioned, and fragrances containing these fragrance components include, for example, citrus flavor, green flavor, fruit flavor, and the like.

In the present invention, the solvent is a high boiling point solvent,
Any solvent used for foods or cosmetics can be used. It is preferable that the difference between the sublimation temperature and the volatilization temperature of the fragrance component is large, because sublimation and / or volatilization of the fragrance component is suppressed or prevented. Examples of the high-boiling point solvent include vegetable oils and fats, animal fats and oils, and solvents that can be used for food or cosmetics. Examples of vegetable oils include rapeseed oil, corn oil, cottonseed oil, soybean oil, safflower oil, sesame oil, coconut oil, olive oil, cocoa butter, and the like.
Het, whale oil, liver oil, mink oil, egg yolk oil, lard, butter and the like. Solvents that can be used in foods include
For example, glycerin, propylene glycol, linoleic acid, linolenic acid, eicosapentaenoic acid, docosahexaenoic acid and / or esters thereof, and the like, and as a solvent usable in cosmetics, glycerin, propylene glycol, butylene glycol, squalane, Glycerin fatty acid esters may be mentioned. Examples of usable high-boiling fatty acids include oleic acid, linoleic acid, stearic acid, palmitic acid, myristic acid, and lauric acid, and esters thereof can also be used. The above high-boiling solvents are only examples.

The foods referred to in the present invention include, for example, tablet confectionery, candy, gummy, chewing gum, and the like, and the cosmetics include, but are not limited to, cosmetic powders, bath agents, hair styling agents, and the like.

In order to dissolve the fragrance in a vegetable fat, animal fat or a solvent which can be used for foods or cosmetics having a high boiling point,
When the fragrance is liquid, it is dissolved or mixed by sufficiently stirring with a blender or the like. When the fragrance, the fat or the oil or the solvent is solid, it is preferable to dissolve it by heating and then to sufficiently dissolve or mix it. The amounts of the high-boiling vegetable oils and fats, animal fats and oils and solvents that can be used in foods or cosmetics vary depending on the composition, but are usually used in the range of 0.1 to 3 times (by weight) the flavors. Is preferable, and the amount is more preferably 0.2 to 2 times.

[0011]

The present invention will be described in detail below with reference to comparative examples and examples, but the present invention is not limited to these examples.

(Comparative Example 1) Sorbitol 96.7 was used to obtain a tableted confection containing L-menthol as a flavor.
5% by weight, aspartame 0.05% by weight, sucrose fatty acid ester 1.20% by weight and L-menthol 2.0
Raw materials consisting of 0% by weight were sufficiently kneaded, and about 0.15 g of tableted confectionery was obtained using a compression tableting machine. 50 tablets (approximately 7.5 g) of the obtained tableted confectionery can be sealed with a diameter of 2
The sample was placed in a glass container having a height of 7 mm and a height of 55 mm, kept in a constant temperature room set at 35 ° C. for 12 hours, and then kept in a constant temperature room set at 25 ° C. for 12 hours. This temperature operation is
Repeated for a week. One week later, when the upper part of the glass container was observed, fine crystals of L-menthol were deposited in a web shape.

Example 1 In Comparative Example 1, 96.15% by weight of sorbitol and 0.1% of sucrose fatty acid ester were used.
The same composition was used except that the weight was 80% by weight and each was reduced by 0.05% by weight, and 1.00% of cottonseed oil was newly added. In order to obtain a tableted confection containing L-menthol,
First, L-menthol and cottonseed oil were mixed, and then this mixed solution was added to other raw materials and kneaded well, and a tableted confection was obtained in the same manner as in Comparative Example 1. The obtained tablet confectionery 5
Zero particles were placed in a glass container having a diameter of 27 mm and a height of 55 mm capable of sealing, and were kept at the same temperature as in Comparative Example 1 for one week. One week later, when the top of the glass container was observed,
Almost no fine crystals were observed. From this, L
-It was found that the tablet confectionery containing the mixed solution of menthol and cottonseed oil suppressed the sublimation of L-menthol clearly as compared with the one containing no cottonseed oil.

Comparative Example 2 In order to obtain a cosmetic powder containing a citrus-based flavor as a flavor, titanium oxide 5.0 was used.
Raw materials consisting of 5% by weight of zinc oxide, 59.0% by weight of zinc oxide, 20.0% by weight of talc, 10.0% by weight of zinc stearate, 5.0% by weight of starch and 1.0% by weight of citrus flavor are thoroughly mixed. . 100 g of the obtained cosmetic powder was placed in a glass container having a diameter of 59 mm and a height of 40 mm, covered with filter paper, and kept in a constant temperature room set at 30 ° C. for one week. When the weight before and after the heat retention was measured for one week, the weight after the heat retention was reduced by 0.3 g as compared with before the standing.

Example 2 The same composition as in Comparative Example 2 was used except that the weight of zinc oxide was reduced by 0.5% by weight to 58.5% by weight and squalane was newly added by 0.5%. . In order to obtain a cosmetic powder containing a citrus-based flavor, a citrus-based flavor and squalane were first mixed, and the mixture was thoroughly mixed with the remaining raw materials. 100 g of the obtained cosmetic powder was 90 m in diameter in the same manner as in Comparative Example 2.
m, placed in a glass container having a height of 40 mm and kept in a constant temperature room under the same conditions for one week. As a result, the weight after the heat retention was reduced by only 0.1 g as compared with that before the heat retention. From this, it was found that the volatilization of the aroma components was clearly suppressed as compared with the case where the cosmetic powder containing squalane was not contained.

[0016]

According to the method of the present invention, volatilization and / or sublimation of aroma components are suppressed, and deterioration of the quality of various foods and cosmetics during storage is prevented. Foods or cosmetics obtained by the method of the present invention are particularly excellent in maintaining the fragrance.

────────────────────────────────────────────────── ─── Continued on the front page (51) Int.Cl. ⁶ Identification code FI A61K 7/46 A61K 7/46 Z 47/06 47/06 J 47/14 47/14 J

Claims (2)

[Claims] 1. A method for suppressing sublimation or volatilization of a fragrance component in food or cosmetics, the method comprising: an animal fat or oil having a boiling point higher than the sublimation and / or volatilization temperature of the fragrance component. Mixing and / or dissolving at least one fat or solvent selected from the group consisting of vegetable fats and oils and the flavor component or the flavor containing the flavor component;
And incorporating the resulting mixture into food or cosmetics. 2. The method according to claim 1, wherein the flavor component is L-menthol.