JPS5856627B2 - Manufacturing method for flavor preparations - Google Patents

Description

Detailed Description of the Invention The present invention uses sugars and proteins to impart water-dispersible properties to poorly water-soluble flavor substances, thereby producing liquid or paste-like water containing poorly water-soluble flavor substances in a solubilized state. The present invention relates to a method of manufacturing a dispersible flavor formulation.

Conventionally, when a poorly water-soluble flavor substance is used to impart flavor to an aqueous food, even if the poorly water-soluble flavor substance is mechanically dispersed or mixed into an aqueous food base, the poorly water-soluble flavor substance remains as it is. However, since it does not have hydrophilicity, it cannot be made into a stable homogeneous dispersion, and has the disadvantage of separating or becoming heterogeneous.

For this reason, sparingly water-soluble flavor substances are usually used as flavor preparations made into oil-in-water emulsions using surfactants such as sucrose fatty acid esters, fatty acid monoglycerides, sorbitan fatty acid esters, etc., or they are mixed with alcohols. It is used as a flavor preparation in dissolved essence form.

However, in these methods, for example, when a slightly water-soluble flavor substance is made into an emulsion using a surfactant, the use of a surfactant, which is a chemically synthesized food additive, is almost unavoidable, and storage The storage stability of emulsion-type flavor preparations using poorly water-soluble flavor substances is not always satisfactory, as the emulsion collapses and becomes heterogeneous due to separation.

In addition, in essence-type flavor preparations in which poorly soluble flavor substances are dissolved in alcohol, since they are usually dissolved in highly concentrated alcohol, there is a significant loss of flavor substances as the alcohol evaporates, and furthermore, when used, alcohol-based food products In addition, due to the relative decrease in alcohol concentration, poorly water-soluble flavor substances that were once emulsified and dispersed in water float to the surface of the liquid and easily aggregate to form a separated layer, imparting a distinct flavor. It has various disadvantages that it is difficult to overcome.

On the other hand, as a method for imparting water-dispersibility to poorly water-soluble flavor substances, it is technically possible to solubilize flavor substances in a specific and highly concentrated surfactant solution. In this case, the type and concentration of the effective surfactant used are outside the range allowed for food hygiene, making it difficult to apply to food.
It has drawbacks such as significant foaming caused by the surfactant and unavoidable unpleasant odor and taste caused by the surfactant.

Therefore, the present inventors have conducted extensive research in order to eliminate the above-mentioned drawbacks of flavor preparations using poorly water-soluble flavor substances, and as a result, we have developed a method that uses sugars and proteins, which are the natural basic constituents of foods, to achieve a specific concentration of By utilizing the surface-active interaction between the two substances under certain conditions, poorly water-soluble flavor substances can be dissolved at high concentrations, and the flavor preparations obtained in this way have very low volatilization loss of flavor. The present invention was completed based on new findings such as the fact that when added to water, it easily dissolves into an emulsified state and imparts a uniform flavor to foods, etc. It is something.

That is, in the present invention, the concentration of water-soluble sugars is 30 to 80% by weight, and the concentration of water-soluble protein is 0.8 to 3% as water-soluble nitrogen.
This is a method for producing a liquid or paste water-dispersible flavor preparation containing a poorly water-soluble flavor substance in a solubilized state, which is characterized by adding the poorly water-soluble flavor substance to a mixed solution having a concentration of 0% by weight.

The present invention will be explained in detail below.

The saccharide used in the present invention has micelle-forming ability (ability of sugar molecules to associate under high concentration to form a hydrophobic region).
Any water-soluble saccharide can be used as long as it has a
Examples of water-soluble starch hydrolysates having the following saccharides include starch syrup, dextrin, and saccharides containing these sugars, and these saccharides can be used alone or in combination of two or more.

Next, as the protein, a water-soluble protein class having surface activity is used, which is obtained by extracting various protein raw materials with water or by slightly hydrolyzing them to suppress the generation of decomposition odor and taste as much as possible.

Specific examples include nitrogen-containing components with surface activity obtained by extracting various animal meats with hot water under heating, or protein raw materials such as milk casein, whey protein, gluten, and soy protein that are extracted enzymatically or chemically. There is a hot water soluble protein with surface activity that can be obtained by mild decomposition and extraction.

These are slightly decomposed and water-solubilized under conditions that suppress the generation of off-flavors without interfering with the functional properties of flavor preparations.
If the product is extracted or has an off-odor taste, it is lightly decomposed and extracted, and then purified as appropriate to remove the off-odor taste before use.

Next, flavor substances that can be applied to the method of the present invention include:
Natural or synthetic flavoring substances that are sparingly soluble in aqueous solutions or aqueous food bases, such as essential oils such as orange oil, lime oil, lemon oil, pepper oil, clove oil, or the oleoresin of various spices obtained by solvent extraction. gin,
Further examples include synthetic flavors such as eugenol, cinnamic aldehyde, linalool, and lactones.

For example, strawberry essence, apple
The method of the present invention can also be applied to water-soluble flavor substances such as essence.

In the present invention, first, the sugar concentration of the mixed solution of sugar and protein, which is a dispersion base material for a poorly water-soluble flavor substance, is 30 to 80% by weight (hereinafter, % means weight%), and the protein concentration to be coexisting is adjusted to 30 to 80% by weight. Water-soluble nitrogen (hereinafter referred to as SM) 0.
It is important to set the concentration to 8 to 3.0% by weight (hereinafter, % means weight%), and when the concentration of either or both in the mixed solution is lower than the lower limit of the above concentration range, it is added. The permeation and dissolution state of the poorly water-soluble flavor substance is poor and becomes unstable, and the flavor substance is liberated, making it impossible to stably retain the poorly water-soluble flavor substance.

On the other hand, if one or both of the sugar concentration and SN concentration in the above-mentioned mixed solution exceeds the upper limit of the above-mentioned concentration range, the agglomeration will become stronger, and the amount of the poorly water-soluble flavor substance that can be added will be suppressed, and the desired Since the product may have an off-flavor or taste derived from protein, a concentration level within the above range is preferable.

Such concentration conditions of sugars and proteins are extremely important in order for this mixed solution to form a micelle solution, stably retaining the poorly water-soluble flavor substance, and at the same time imparting the property of dispersing in water to the flavor substance. be.

As a method for adding poorly water-soluble flavor substances to the mixed solution of sugars and proteins obtained in this way, an ordinary stirring and mixing device for liquids is used. When the content is increased, the mixed solution containing the flavor substance becomes highly viscous, so a mixer for high viscosity, such as a kneader 1 two-blade stirrer, is effectively used.

Furthermore, if the poorly water-soluble flavor substance is added suddenly, homogenization may become insufficient, so it is preferable to gradually add the poorly water-soluble flavor substance to the mixed aqueous solution while stirring at low speed.

The amount of poorly water-soluble flavor substance added can be up to several times the amount of the mixed solution of sugar and protein in the above concentration range, but from the viewpoint of ease of handling as a flavor preparation, it should be within a range that does not become too viscous. The flavor substance content in the mixed solution (flavor preparation) after adding the flavor substance is 1
The concentration is preferably 0 to 50% by weight, and within this range is a sufficiently effective concentration for flavor preparations.

The flavor preparation obtained by homogeneously stabilizing the poorly water-soluble flavor substance obtained in this way has a low viscosity when the concentration of the mixed solution of sugar and protein used is relatively low, or when the amount of added flavor substance is small. However, when the concentration of the mixed solution is high and the amount of added substances is large, it becomes paste-like. For example, a flavor preparation containing 20% of a poorly water-soluble flavor substance has a viscosity of around 10,000 e,p. show.

The flavor preparation obtained by the method of the present invention exhibits a non-emulsifying and almost transparent state, and does not show the formation of oil droplets.
When dissolved in water, poorly water-soluble flavor substances are dispersed in fine droplets and form an emulsion, so when used in an aqueous solution or an aqueous food base, it is difficult to impart flavor uniformly. It becomes possible.

In addition, when the flavor preparation obtained by the method of the present invention is used in a concentrated syrup drink, it does not exhibit emulsion and is uniformly diffused to produce a uniform flavor, and when it is further diluted to a drinkable concentration. The slightly water-soluble flavor substance is finely dispersed to provide a uniform flavor.

Here, the stability of flavor preparations obtained by the method of the present invention will be illustrated by giving experimental examples.

Experimental example 1 Sugar concentration 75 consisting of 70% fructose and 30% glucose
Using a sugar solution of 100.9%, 16.7 g of hot water extract of pork (SN 7%) was added as a protein and mixed and dissolved (sugar concentration 64.3%, SN 1.0%).

Place 30.9 g of this in a beaker and add orange oil little by little so that the final content (amount of orange oil in the orange oil-containing mixed solution) is 10%, 20%, and 30% (W/W) and mix. Then, each flavor preparation was obtained.

Each of the flavor preparations thus obtained was placed in a glass container, covered and stored at 30° C. for 3 weeks, and the properties of the flavor preparations were examined.

The results are shown in Table 1.

Note that the viscosities in Table 1 are values measured using a B-type rotational viscometer (manufactured by Tokyo Keiki Seisakusho) using A40-tar at a sample temperature of 27°C.

In addition, emulsivity indicates the strength of turbidity based on the dispersion of microdrops of orange oil, which is a poorly water-soluble flavor substance. It was measured with a mold (Nippon Seimitsu Optical Kedge) and expressed as kaolin equivalent concentration (ppm), and macroscopic observation is also described.

Furthermore, all of the samples after storage maintained a stringable viscosity and did not show the formation of orange oil droplets, and when dissolved in water, they had a strong emulsion and a fresh orange scent. Also, no free droplets of orange oil were produced on the liquid surface.

As is clear from the results in Table 1, the orange oil-containing flavor preparation obtained by the method of the present invention did not decrease in viscosity during the storage period, no separation was observed with the naked eye, and the flavor preparation when dissolved in water No decrease in the dispersibility of the substance was observed,
It is clear that it is stable for a long time as a flavor preparation.

Next, an experimental example will be shown in which the properties of a flavor preparation in the form of an alcoholic solution, which is the most common commercially available flavor preparation, and a flavor preparation obtained by the method of the present invention were compared.

Experimental example 2 ※※
Orange oil 1 according to the method of the present invention prepared in Experimental Example 1
Flavor formulation containing 0%, 20%, 30% (W/W),
and ethyl alcohol [99% (V/V)].
1 part of each flavor preparation was added to 99 parts of distilled water and shaken well, and then the state of dispersion of orange oil was observed.

The results are shown in Table 2.

In addition, the emulsivity in Table 2 is a 1% aqueous solution (difficult experimental example 1).
It was measured in the same way.

- From Experimental Example 2 above, orange oil dissolves well in ethyl alcohol and becomes a homogeneous solution, but when this solution is dissolved in distilled water, it becomes cloudy and disperses once, but
Subsequently, some or a large portion of the orange oil forms a transparent oil layer on the liquid surface, and even if an alcoholic solution with a high concentration of orange oil is used, a homogeneous solution with an enhanced orange oil content cannot be obtained. Recognize.

On the other hand, when the orange oil-containing flavor preparation obtained by the method of the present invention is dissolved in distilled water, the aqueous solution shows strong emulsion dispersion, does not show separation of orange oil on the liquid surface, and emulsion. The dispersed orange oil imparts flavor evenly and lasts for months.

As mentioned above, the present invention uses natural products such as saccharides and proteins, and when added to water, it easily dissolves into an emulsified state and can impart a uniform flavor to foods. INDUSTRIAL APPLICABILITY The present invention is a useful method for obtaining a liquid or pasty water-dispersible flavor preparation containing a poorly water-soluble flavor substance in a similar state.

Next, examples of the present invention will be shown.

Example 1 77 g of SI'J 13% water-soluble protein powder obtained by hydrolyzing casein with alkaline protease, deodorizing and decolorizing the water-soluble fraction with activated carbon, and then spray drying it.
was added to starch syrup (DE: 35, sugar concentration 60%) 923.9, heated to 50°C and stirred to dissolve, resulting in 1 kg of a mixed solution of sugar and protein (sugar concentration 55.4%, SN 1.0%). I got it.

300 g of lemon oil was added little by little to the mixed solution 'ioog, and the mixture was stirred and mixed at room temperature to yield 1 kg (-8 kg) of a paste-like lemon flavor preparation.

This product is 9.2% adjusted to pH 2.85 with citric acid.
173,000 amount of the lemon juice was added to the sugar solution and dissolved to obtain lemon water without fruit juice.

The lemon water thus obtained was uniformly young and showed no separation of lemon oil on the liquid surface.

Example 2 Concentrate of non-taste water-soluble protein fraction obtained by hot water extraction of pork (SN 7.0%) 143.9. 550g of DE20 dextrin was dissolved in 310g of water by heating (sugar concentration 5).
4.8%, SN 1.0%).

2 for the thus obtained mixed solution soo, p
00 g of butter flavor was added and stirred to obtain a homogeneous pasty butter flavor preparation.

A 1/2000 amount of the butter flavor preparation was added to a pre-baked kutsky base material prepared by a conventional method and molded, and then baked to obtain a kutsky having a butter flavor.

This kutsky had a high persistence of butter flavor, the flavor was retained for a long time when stored, and almost no off-odor was observed due to oxidation.

Example 3 A mixed solution (sugar concentration: 57
．． 8%, S N 1.2%) and stirred well to obtain a homogeneous and transparent pasty paprika oleoresin preparation.

The paprika oleoresin preparation obtained in this way is dissolved in a small amount of water in advance, and then added to a sausage base consisting of animal meat and undenatured soybean protein together with salt, spices, and stabilizers. , stuffed into casings, and processed according to the following conventional methods to obtain sausages.

In addition to the flavor derived from paprika oleoresin, this sausage was uniformly colored and exhibited excellent palatability.

Claims (1)

[Claims] 1 A water-soluble flavor substance is added to a mixed solution in which the concentration of water-soluble sugars is 30 to 80% by weight and the concentration of water-soluble protein is 0.8 to 3.0% by weight as water-soluble nitrogen. A method for producing a liquid or paste water-dispersible flavor preparation containing a poorly water-soluble flavor substance in a solubilized state.