JPS6092209A - Odorizing composition - Google Patents

Abstract

PURPOSE:To obtain an odorizing composition, capable of preventing the volatiliization and deterioration of perfumes, and having improved lasting property, by powdering a fragrant component with a filmforming substance incompatible with hardened oil and wax, dispersing the resultant powder in molten hardened oil and wax, and freezing and pulverizing the resultant dispersion. CONSTITUTION:An odorizing composition, obtained by powdering a fragrant component with a film-forming substance incompatible with a hardened oil and wax by the conventional method to give a perfume powder having well balanced fragrance, incorporating and dispersing the resultant powder in molten hardened oil and wax, e.g. soybean oil of shellac, and freezing and pulverizing the resultant dispersion. The resultant composition is capable of preventing the volatilization of the fragrant substance in the process, improving the fragrant balance, fluidity and storage stability and further remarkably improving the fragrance permanence after the odorization. The composition is applicable to an oil-soluble fragrant substance, of course, a wide range of substances such as water-soluble low-boiling fragrant substances and further for odorizing foods, medicines and cosmetics, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an improved perfume composition that effectively prevents volatilization and deterioration of aroma substances and exhibits excellent sustainability during use.

More preferably, water-soluble and/or oil-soluble fragrance ingredients can be powdered using a conventional method using a film-forming material that is incompatible with hardened oil and/or wax, such as a thickener and/or sugar. A powdered fragrance containing a water-soluble and/or oil-soluble fragrance component and having a coating that is incompatible with hydrogenated oil and/or wax is mixed and dispersed in molten hydrogenated oil and/or wax. Next, it relates to a flavoring composition obtained by freezing and pulverizing this.

The fragrance composition can emit a wide range of aroma substances, including not only oil-soluble aroma substances but also water-soluble low-boiling aroma substances.
It can be stored for a long period of time without deteriorating in quality, and even after being perfumed, it can exhibit excellent sustainability.

Powdered fragrances are known in which oil-soluble fragrant substances are emulsified using a thickening solution such as gum arabic or dextrin and powdered by spray drying or the like. Also, acetaldehyde,
It is also known to mix low boiling point compounds such as ethanol and carbonic acid with a highly concentrated solution of sugars or dextrin, and to stabilize the mixture by crystallization, spray drying, etc.

However, aroma substances powdered by the above-mentioned known methods have various drawbacks such as the loss of volatile aroma components by volatilization and deterioration of the aroma due to oxidation when stored for a long period of time, as well as assimilation due to moisture absorption.

Many proposals have been made to prevent the deterioration of such powdered fragrances and the volatilization of volatile aroma substances. The powdered fragrance is emulsified with a solution and spray-dried to obtain a powdered fragrance, and in the second step, this powdered fragrance is melted and mixed with solid animal/vegetable hydrogenated oil or synthetic oil at room temperature, and then sprayed and powdered. A method for producing heavily coated powder fragrances has been proposed (
(Special Publication No. 45-12600).

However, the above proposal relates to a method of emulsifying an oily fragrance and then spray-drying it to obtain a powdery fragrance, and coating the powdery fragrance with hydrogenated oil, etc. Regarding a water-soluble fragrance with a low boiling point and easy volatility, It doesn't mention or suggest anything.

Further, according to the above proposal, a powdered fragrance is melt-blended with hydrogenated oil or the like and then sprayed into a powder. However, it is well known that the molten blend exhibits extremely high viscosity.
It is extremely difficult to spray such a viscous and easily solidified core melt mixture into small droplets, and it has been impossible to obtain a fine powder. However, in order to make the spray droplets as small as possible, there is a coating that is used in the molten mixture to maintain it at a much higher temperature than the melting point of fC hardened oil to reduce the viscosity, and it is necessary to reduce the viscosity by keeping it at a much higher temperature than the melting point of fC hydrogenated oil. The deterioration and volatilization of aroma substances due to heating were enormous, which was the biggest drawback of the above proposal. Furthermore, the difficulty and energy consumption of insulating the melting tank, liquid pump, piping, etc. leading to the process of spraying the molten mixture with a high melting point, as well as cleaning the equipment, becomes enormous, and industrial This was far from the manufacturing method.

In addition, according to another proposal, a 0711' type emulsion is formed by forming a core substance (J) such as a fragrance, spice, color, or preservative in an aqueous solution (F) of a protein such as gelatin, gum arabic, or a polysaccharide. , in addition to animal and plant hardened oils, waxes, resins, etc.
0) formed by applying 0 /11'/
Manufacture of preparations for powdered fragrances, spices, pigments, preservatives, etc. by spraying type 0 double emulsion onto powdered fragrances and other objects to be sprayed to generate double waves in a single spraying operation. A method has been proposed (Special Publication Publication No. 53-4)
Publication No. 7790).

However, according to the above proposal, the 0/W type emulsion is emulsified in animal and vegetable hardened oil, wax, resin, etc. without drying, and then sprayed into cold air to form a 07W10 type double-attached emulsion and solidified. The powder obtained by this proposal will inevitably have a high moisture content because the moisture in the 0/iF' emulsion will transfer as it is, and in order to keep the moisture content at a low level, it is necessary to ．． , /If' The amount of emulsion blended is reduced, which inevitably results in a disadvantage that the amount of oily core substances such as fragrances is also reduced.

Further, according to Japanese Patent Publication No. 55-26818, a mixture consisting of oil, wax, and/or resin and flavor material is prepared, the temperature of the mixture is controlled between its solidification temperature and melting temperature, and a separate (1. ) Is it the same as the flavor material above?
Alternatively, an aqueous solution is prepared by using a mixture of different types and (2) a water-soluble coating agent alone or in combination, and this is used to prepare a 07W type emulsion, and this emulsion is controlled at the same temperature as above, and then The mixture and the emulsion were again dispersed and emulsified under the same temperature conditions as described above, and then spray-dried.
6 - A method for producing powdered fragrances and spices is proposed.

However, powdered flavors and spices according to this proposal are
Only a part of the fragrance and spice was mixed with oil, fat, wax, and/or resin, and the difference in action and effect was small compared to known powdered fragrances and spices.

Furthermore, according to another proposal, a blended flavor for food is prepared by dividing it into two parts: a part rich in highly volatile components and components susceptible to thermal oxidation, and the other part, and the former is prepared by adding cyclic dextrin and clathrate compounds. There is a method for producing a flavor preparation for food by coating a clathrate compound with the latter with a hydrogenated animal or vegetable oil that is solid at room temperature (Japanese Patent Laid-Open No. 56-92755).

According to the above proposal, a highly volatile aroma component is included in a relatively expensive cyclic dextrin, but the inside of the molecule of the cyclic dextrin is relatively hydrophobi.
a (fi oily) and -1-li, highly lipophilic appendages are effectively included, but inclusion of water-soluble substances such as low-molecular alcohols, aldehydes, organic acids, esters, etc. However, this method has the drawback that the process is incomplete, and is therefore unsatisfactory as a method for powdering blended fragrances containing water-soluble, low-boiling point aroma components in a well-balanced manner.

Furthermore, a food flavoring composition has been proposed in which an oily aroma component is dissolved or dispersed in wax, which is then frozen and crushed into small particles (Japanese Patent Publication No. 58-1
Publication No. 0061). However, according to this proposed method, water-soluble fragrance ingredients are excluded because they are difficult to dissolve or disperse in waxes, and the fragrance ingredients used in the above proposal are liquid or powdered oil-soluble fragrances. limited to ingredients. Moreover, it is specified that these liquid or powdered aroma components and waxes are compatible, so that the aroma components are easily dissolved or dispersed. Therefore,
It is clear that the oil-soluble aroma component in the above proposal does not intend the presence of any other components that are incompatible with waxes other than the oil-soluble aroma component.

That is, the substance referred to as the powdered oil-soluble aroma component in the above proposal is prepared by emulsifying the oil-soluble aroma component in advance with arabic gum, dextrin, etc. and then powdering it with a coating agent that is incompatible with waxes. It is clear that the oil-soluble fragrance ingredients contained therein are different from the powdered oil-soluble fragrance ingredients that are generally recognized as powdered fragrances.

Therefore, according to the above-mentioned proposed method, oil-soluble aroma components are directly mixed into waxes that are in a molten state at high temperatures without taking any preservation measures, and low boiling point volatile aroma components are not volatilized and lost. Unavoidably, the resulting mixed melt is only a dilution of the aromatic components with wax, and the melted mixture can be frozen and crushed by
Even if the volatilization of aroma components during crushing can be prevented, the surface area of the small particles has been significantly expanded by crushing, and the aroma components will be uniformly exposed without any coating, resulting in the volatilization of aroma components on the surface of the small particles. However, it had the disadvantage of being highly susceptible to deterioration due to oxidation, etc.

Furthermore, when the waxes are melted by heating the buds flavored with the food, the aromatic components are eluted all at once, which is not satisfactory in terms of sustainability.

As a result of various studies in order to improve the shortcomings of the conventional proposals as exemplified above, the present inventors have found that all kinds of water-soluble and/or oil-soluble aroma substances can be combined with hardened oils and/or waxes, and glues that are incompatible with the wax. Alternatively, a known powdered fragrance with a good aroma and fragrance can be obtained by powdering it using a carbohydrate using a conventional method, and then a powder having an α incompatible with the hydrogenated oil and -l 〇 - and/or wax can be obtained. By mixing the fragrance into the molten hydrogenated oil and/or wax, uniformly dispersing it, and immediately rapidly freezing it,
It completely prevents the volatilization of water-soluble aroma components with low boiling points, and compared to the conventional method of directly mixing aroma substances with molten waxes, the aroma balance is significantly better, and there is no melting point drop and cooling assimilation is possible. It was found that a solid product could be easily obtained.

The powdered fragrance-containing hydrogenated oil and/or wax with the freeze-solidified coating is then freeze-pulverized to significantly reduce the particle size of the powder compared to wax powders obtained by conventional spray cooling methods. becomes possible,
Not only is it comparable in storage stability, but because the time of exposure to high temperatures is extremely short compared to the spray powder method, there is no deterioration of the aroma, and it has an extremely excellent aroma balance. Even on the surface of the crushed small particles, the aroma components are incompatible with hydrogenated oil and/or wax, so they are protected from undesirable changes such as volatilization and oxidation, resulting in storage stability. It has been discovered that since it is in the form of fine particles, it has excellent uniform dispersibility when perfumed, and furthermore, the aroma lasts for a long time.

Therefore, the object of the present invention is to mix a coating powder of a hydrophilic substance such as a thickener and/or saccharide that is incompatible with the conventionally known hydrogenated oil and/or wax with the hydrogenated oil and/or wax, and then Freezing and freeze-grinding prevents the volatilization of aroma substances during the processing process and improves the aroma balance. To provide a perfuming composition which is coated with a hydrophobic hydrogenated oil and/or wax without breaking down, has excellent fluidity and storage stability, and has significantly improved fragrance persistence after being perfumed.

The above objects and many other objects and advantages of the present invention will become more apparent from the following description.

Aroma substances that can be used in the present invention include:
For example, various natural essential oils, spice oils, snow oleoresins, essences, synthetic aroma ingredients, recovered fruit aromas, coffee, cocoa extracts, animal and plant extracts, and any mixtures thereof can be exemplified.

In addition, examples of thickeners and/or sugars that are incompatible with hydrogenated oil and/or wax that can be used in the present invention include gum arabic, alginic acid, carrageenan, gum karaya, agar, xanthan gum, guar gum, starch, and dextrin. , tragacanth gum, 7-arselan, pullulan, pectin, locust pea gum, etc. Vegetable polysaccharides such as sucrose, glucose, maltose, fructose, sorbitol, mannitol, -1
Examples include saccharides and sugar alcohols such as 3-xylit. The above sugars and/or sugar alcohols can be used alone or as a mixture of two or more. Furthermore, if desired, animal and vegetable proteins such as gelatin, casein, albumin, and soybean protein, which are incompatible with hydrogenated oil and/or wax, may be added to the above sugars and/or sugar alcohols, and if desired, colorants may be added. Additives such as flavors or seasonings, sweeteners, acidulants, acupuncture agents, amino acids, surfactants, and the like can be added as appropriate.

In addition, the hydrogenated oil and/or which can be used in the present invention (
Or as waxes, for example, coconut oil, palm oil,
Hardening of animal fats and oils such as soybean oil, cottonseed oil, rice oil, castor oil, rapeseed oil, kapok oil, safflower oil, sunflower oil, corn oil, olive oil, peanut oil, beef tallow, lard, whale oil, and fish oil - 14 - Oil: In addition to waxes and waxes such as candelilla wax, carnauba wax, spermaceti, shellac, beeswax, shellac, tartar, paraffin, etc., lauric acid, myristic acid, normitic acid, stearic acid, etc. Examples include higher straight chain saturated fatty acids.

To illustrate a preferred embodiment of the present invention, 1 part of the above-mentioned aroma substance is mixed with 0.00% of the thickening agent and/or sugar.
5 parts to about 20 parts are mixed as an aqueous solution at an appropriate concentration, e.g., about 1θ to about 70% by weight, and if desired, homogenized by emulsification treatment, followed by spray drying, vacuum drying, freeze drying, drum drying, fluidized bed drying, etc. The powdered fragrance is dried by a conventional drying means known in the art, to obtain a powdery fragrance containing water-soluble and/or oil-soluble fragrance components and having a coating that is incompatible with hydrogenated oil and/or wax.

The powdered fragrance is then assembled and dispersed in the molten hydrogenated oil and/or wax. The mixing ratio of the powdered fragrance and hydrogenated oil and/or wax can be selected as appropriate, but for example, a weight ratio of about 0.5 to about 101, preferably about 1 to about 5 can be exemplified. .

The above assembling and dispersing operation may be carried out by charging the hardened oil and/or wax as exemplified above into an appropriate assembling machine such as a kneader or Papose mixer, heating it to the melting temperature of the hardened oil and/or wax, and then heating it to the melting temperature of the hardened oil and/or wax. This can be done by adding a powdered fragrance and mixing it uniformly. Next, the obtained assembly can be rapidly cooled and solidified to about 20° C. or below using, for example, cold air or low-temperature gas, and then cooled to about -15° C. or below and frozen.

Freeze pulverization can be carried out using an impact type pulverizer, such as a no-mer mill,
Feather mill types are available and can be carried out using coolants such as liquefied nitrogen, liquefied citric acid gas, etc.
If desired, a solid coolant such as dry ice can also be used.

The degree of pulverization can be appropriately selected depending on the intended use of the obtained small particles, but for example, the degree of pulverization is about 30 mesh to about 60 mesh.
An example of this is Metsushi 2. Such pulverization can be carried out in one step, but if desired, after rough pulverization, it may be subjected to main pulverization and then pulverized in two stages.

The perfume composition obtained by the present invention has excellent fluidity and extremely good storage stability, and is particularly effective in usage forms that involve heat treatment after mixing with various materials at low temperatures. can be used. For example, it can be suitably used for aquaculture products such as fish, ham, and sausage, frozen side dishes, retort foods, instant soups and other foods, and confectionery such as rice cakes, biscuits, chocolate, and hiko. Flavored chewing gum - 1
7- In some cases, a favorable persistence is obtained in which the aroma substance is gradually released by mastication.

Furthermore, it can be used in a wide range of industrial fields, such as food flavoring applications such as those exemplified above, pharmaceutical coating agents, cosmetics, melt-molded rubber and plastic fragrances, and environmental fragrances. I can do it.

Hereinafter, several aspects of the present invention will be explained in more detail with reference to Examples.

Example 1 10 parts of cinnamon oil was emulsified with 30 aOO parts of gum arabic solution and spray dried to obtain 92 parts of cinnamon powder flavor. 50 parts of this cinnamon powder flavor was added to 50 m of hydrogenated soybean oil heated and melted at 70°C, mixed uniformly at 65 to 70°C, cooled to room temperature to solidify, further frozen to -18°C, pulverized, and heated to 60°C. 95 parts of double-coated cinnamon 18 powder (cinnamon oil content 5%) of the palm of the hand were obtained (Inventor 1).

Example 2 25 parts of meat flavor mixed with 15 parts of gum arabic solution of 80%
After mixing with 60v of 0 parts and sO% dextrin solution,
The mixture was emulsified using a high-pressure homogenizer and spray-dried to obtain 96 parts of meat flavor powder.

40 parts of this meat flavor powder was added to 60 parts of molten hardened coconut oil at 70°C and mixed uniformly at 65' to 70°C. While stirring the molten mixture vigorously, 20 parts of dry ice The solid material was cooled rapidly to room temperature to obtain 98 s of solid mass.The mass was frozen in liquid nitrogen and pulverized at -is°C to form 30 to 60 mesh double-coated pieces. ) 95 parts of flavor powder (flavor content: 10%) was obtained (inventive product A2).

Example 3 50% dextrin in 20 parts of formulated strawberry oil
160 parts of (DElo) solution was added, mixed uniformly, and spray dried to obtain 92 parts of strawberry powder flavor. Hydrogenated rapeseed oil 5 in which 50 parts of the strawberry powder flavor was melted at 65°C
0 parts, mix uniformly, cool to room temperature, -15
C. to obtain a double-coated strawberry powder flavor 969 of 40 to 60 meshes (product A3 of the present invention).

Comparative Example 1 5 parts of cinnamon oil used in Example 1 and 95 parts of hydrogenated soybean oil were melt-mixed at 70°C, cooled to room temperature, frozen to -18°C, and ground to obtain 60 mesh A of cinnamon powder ( Cinnamon oil content: 5%) 94 parts were obtained (control product-1).

Comparative Example 2 After uniformly mixing 10 parts of the meat flavor used in Example 2 and 90 parts of hydrogenated coconut oil in a molten state at 65° to 70°C,
Cool to room temperature, freeze to -15°C and crush,
~60 mesh of Meat Frapero Souder (flavor included tlo%) A5 parts were obtained (Control Product-2).

Comparative Example 3 10 parts of the strawberry oil prepared in Example 3 and 90 parts of rapeseed hardened oil melted at 65°C were mixed uniformly, cooled to room temperature, frozen and crushed at -15°C to produce 40 to 60 mesh strawberries. Powdered fragrance (contains 10% strawberry oil)
9fAff was obtained (control product-3).

Sensory evaluation method and evaluation results 1) Both the invention product 1 and its control product (control product-1) were added in the same amount to a biscuit base material, and heated to 18δ'C in a gas oven.
Table 1 shows the results of the sensory evaluation conducted by 20 well-trained sensory testers using the two-point comparison method-21- on the products baked for 115 minutes immediately after production and after storage for two weeks.

Table 1 From the results shown in Table 1, the product of the present invention retains a light fragrance of powdered oil, and a difference in overall fragrance is already observed immediately after production, and after two weeks of storage. In terms of flavor persistence, the product of the present invention was superior to the control product at a significance level of α1%.

2) Invention Product 2 and its Comparative Product (Comparative Product 2) No-Nno-Kai-Gkincho-22- was manufactured by a conventional method using the following composition ratio.

Hamburger AI Hamburger 42 Mixed ground meat 30F 30r Mutton 20ri 201 Soy protein 101 10' Onion 201 20# Bread crumbs 101 10# Egg 10# 10' Salt 1# L# Glutamic acid 0.51 0.5 # Soda par (invention 0.5) #01 2) With Kito Flaper (control product Q#0.5#2) It tog tog The flavor of the above hamburger steak immediately after grilling was sensory evaluated by 20 well-trained sensory testers using a two-point comparison method. The results are shown in Table 2.

Table 2 From the results in Table 2, the hamburger steak to which the present invention product Bian 2 was added had a strong raw yakiniku-like flavor, had very high dark-light resistance, and was significantly better than the control product at a significance level of 01 to 1%. L was praised for being excellent.

3) Invention product 3 and its control product (control product-3) Invention product A8 and control product iti were added to the chewing gum base material by a conventional method.
A fruit chewing gum flavored with 1% of each of A was prepared.

Table 3 shows the results of the sensory evaluation of the obtained chewing gum in the same manner as in the experiment.

Table 3 From the results in Table 3, the product of the present invention was significantly superior in VC in each evaluation item.

Claims (1)

[Claims] A powdered fragrance containing water-soluble and/or oil-soluble fragrance components and having a coating that is incompatible with hydrogenated oil and/or wax is mixed and dispersed in molten hydrogenated oil and/or wax, and then frozen. A pulverized fragrance composition.