KR100454094B1 - Process for stable encapsulation of substrate in liquid and paste with long lasting flavor made by this process - Google Patents

Abstract

The present invention relates to a collection method that can improve the collection stability of various useful components in the liquid phase, specifically, by using a yeast cell wall component, which is a waste cake after the production of yeast extract, fragrances, dyes, foods to sustain the release A method of capturing useful components including the step of first collecting flavor components and the like, and then collecting the collected primary collections again with a specific liquid coating material, and the sustainability of various flavor components using such collection methods. It is related with the improved paste.

In particular, the paste prepared by capturing the flavor component according to the collection method of the present invention, unlike the conventional paste, the flavor component is present in a stable state in the liquid phase not only long-lasting the flavor component even on the paste, in particular sprayed by heat By not undergoing the drying process, the mustard flavor component (allylisothiocyanate), which is a heat-stable flavor component, is effectively maintained.

Description

Process for stable encapsulation of substrate in liquid and paste with long lasting flavor made by this process}

The present invention relates to a collection method that can improve the collection stability of the useful components in the liquid phase, specifically, a flavor, dye, food flavor to sustain the release by using the yeast cell wall component, which is a waste foil after the production of yeast extract The method of collecting useful components including the step of first collecting the components and the like, and collecting the collected primary collections again with a specific liquid coating material and improving the persistence of various flavor components by using such collection methods. It relates to the collected paste.

In general, water-soluble coating materials such as gums, modified starches, and dextrins, which are coating materials used in the process of collecting flavor components of foods, are not dispersed in ethanol, which is a collecting solvent, and are solidified, and have low thermal stability. In the liquid phase, it has a disadvantage in that it loses the capturing ability when it comes in contact with moisture and releases flavor components at one time. Therefore, attempts have been made to protect the flavor components in the liquid phase by collecting the flavor components using the cell wall components of the water insoluble microorganisms.

In the 1980s, technology for capturing active substances such as dyes, fragrances, bleaches, and medicines using microorganisms such as molds and yeasts and having large outer walls began to be studied. The application of the concept of 'carbonless paper' has been pioneered by the concept of release when there is no external impact or stimulus.

In addition, molds containing high fats were used as microorganisms having high capacities. For this purpose, molds containing 40 to 60% of high fats were obtained by cultivating the fungi in nitrogen-deficient media. (aroma) and the like were attempted to inhibit the release with a aldehyde (aldehyde) solution to promote or dilute the release by proteolytic enzymes (US Patent No. 4,001,480).

Subsequently, a collection experiment on various substances was conducted using molds and yeasts. As a substance having an aromatic ring structure, the collection was better, and various flavor components were collected in an aqueous solution (EU patent 87303135.5). ). In addition, there have been attempts to ensure stability by collecting not only the fragrance but also light-sensitive pesticides and pesticides into yeast (WO 90/19417).

In these early high fat-containing microorganisms, techniques are gradually developed to collect fat irrespective of fat content, and use of elution promoting agent such as ethanol or protease treatment to remove the intracellular material. A method of improving the collection rate by promoting (EU patent 91303553.1) has been proposed, and methods for promoting the collection after weakening the cell wall by treatment of glucanase and manase under alkaline conditions have also been proposed ( EU Patent 91305102.5).

However, since these methods use the whole yeast cell or collect after removing some cytoplasm, the collection space is limited and the collection is limited, and the application is limited due to the unique yeast flavor derived from the cytoplasm, and it is difficult to commercialize due to the additional processing cost of solvent or enzyme. There was this.

As such, yeast has a disadvantage in that it is limited in its use in foods because of its unique fragrance, despite the low price and stability, high capture ability, and stability that can be used in food. For this purpose, deodorization under alkaline conditions using hydrogen peroxide and silicate has been carried out for the collection and application of bleach material (WO 93/11869 and US Patent No. 5,496,728). However, this method requires additional acid and alkali-resistant special facilities due to hydrogen peroxide, acid and alkali treatment process, and there are many difficulties in commercialization due to the rise of raw material prices.

In addition, in the collection method using the yeast as described above, in order to prevent the collected flavor component is quickly released in an aqueous solution, the flavor component is collected as yeast and then prepared in powder form by spray drying or freeze drying. . However, due to the fine particle structure and fat content of the cell wall components, there is a problem that the production yield during spray drying, loss of trapping components occurs, etc. Also, when freeze-drying, the drying cost is high, and commercialization for mass production The method was not suitable.

On the other hand, flavoring ingredients such as sauces and spices that produce various kinds of flavors and aromas in foods often disappear easily, and thus are difficult to process and sell, and mustard is one of the most unstable ingredients among them. Wasabi).

Mustard is a spice that is used in combination with soy sauce to give foods a unique flavor, eliminating savory tastes and giving off a unique spicy taste. The main ingredient of the pungent taste of mustard is allylisothiocyanate (AITC), which has recently been reported to have many physiological activities. However, AITC is extremely unstable compared to the hot flavors of peppers, garlic and onions, so it is highly volatile and easily lost or converted into other ingredients.

Recent studies have reported that AITC in aqueous solutions is converted to various sulfur-containing compounds, especially at high pH by pyrolysis ( J. Agric. Food Chem . 46 (1), 220-223, 1998), and also unstable AITC. Due to the structure and reactivity with other components, it has been reported that the spicy taste of mustard mixed in soy sauce is easily lost by reacting with various amino acids and peptides. ( J. Agric. Food Chem . 48 (8), 3560-3565, 2000)

Due to the reaction of various components according to the temperature and pH of the AITC and the conversion to other components due to volatility and pyrolysis, even when trapped in the yeast cell wall components, more than 50% during the drying process by heat such as spray drying A loss was found to occur.

An object of the present invention for solving the above problems is to provide a method for collecting various useful components, particularly flavor components having a structure difficult to collect using the yeast cell wall component.

Another object of the present invention to solve the above problems is to overcome the limitation of the thermal stability of the existing microcapsule powder and the limitation of releasing all the collected flavors in particular when contact with moisture, drying, powdering process It is an object of the present invention to provide a collection method in which a trapping component is not easily released in an aqueous solution and is present in a stable trapping state while maintaining a liquid form without performing it, and a liquid paste having improved persistence of the flavor component using such a collecting method.

1 is a schematic diagram showing an aspect of collecting the substrate according to the collection method of the present invention.

In order to achieve the above object, the present invention,

Capturing the substrate first by using the yeast cell wall component, which is a lung cancer after the yeast extract is prepared; And a second collection step of mixing the emulsion and the liquid coating material having completed the first collection.

In this case, the substrate may include a food flavor component, a functional substance, a dye, or a fragrance component, and the food flavor component may be allyl isothiocyanate which is a mustard component.

In the above method, it is preferable to collect by stirring at least 50 minutes at 50 ° C. or more using 60 to 70% of ethanol as the capture solvent in the first collection step, the liquid coating material in the second collection step, Preference is given to cyclodextrins. In addition, in the second collection step, the liquid cyclodextrin is preferably mixed in an amount such that the solid concentration of the final product is 50 brix or more.

The present invention also provides a liquid paste in which a flavor component is collected according to the above-described collection method to improve flavor preservation.

The present inventors eliminate the drying process in order to improve the problem that the flavor component is easily damaged by heat during the spray drying after the collection using the yeast, and also when the freeze drying is too expensive, instead of Figure 1 As shown in FIG. 1, the collection method is composed of the first collection step using the yeast cell wall component and the second collection step of imparting stability in the liquid state to minimize the loss of useful components and delay the release upon contact with moisture. In order to prepare a stable paste even in a liquid state.

To this end, the fluidity is good through the selection of a mixing method for the collection of useful components into the yeast cell wall and the control of the liquid coating material and the amount of water to prevent layer separation and precipitation due to the specific gravity of the yeast cell wall in the second collection step. It is very important to prepare a liquid paste.

Hereinafter, the present invention will be described in more detail.

In the present invention, the yeast cell wall component is a yeast cell wall component, which is a lung infection after the production of the yeast extract, and is mainly composed of the yeast cell wall and the cell membrane and may include some cytoplasm.

In addition, in the present invention, unlike the conventional method to improve the collection rate by using the whole microorganisms such as live yeast or mold, or by treating enzymes or organic solvents, the yeast cell wall component, which is the lung cancer remaining after extracting the intracellular material of yeast industrially By utilizing it, it is possible to remove the natural aroma of yeast derived from the cytoplasm, while securing sufficient cost and collecting space. In other words, since the remaining waste after recovering the yeast extract by hot water extraction, the fragrance of the yeast is removed, which is advantageous for use and there is a lot of space for collecting inside the yeast, which is advantageous for collecting. In addition, through the present invention it is possible to commercialize the good economic efficiency by collecting useful components by using the yeast cell wall components that are mostly discarded or dried to be used as animal feed.

In addition, in the present invention, the substrate includes all food flavor components, fragrance components, functional substances, dyes, and mixtures thereof in the form of an aqueous solution or oil that can be collected and used industrially in yeast cell wall components. Among them, most food flavor components are collected by the capturing method of the present invention, thereby increasing flavor preservation, but among them, flavor components such as allyl isothiocyanate (AITC), which is a pungent ingredient of mustard, are very unstable to heat and thus conventional collection. It was found that more than 50% was lost as the process, which was particularly useful because the flavor preservation was very high when collected by the method of the present invention.

In addition, the process conditions for the collection of the present invention, using 60 to 70% ethanol in the amount of more than 7% by weight of the yeast cell wall as a collecting solvent, stirred at a low speed of 100 to 500 rpm at least 1 hour at 50 ℃ or more It is preferable to capture the substrate.

In the present invention, as the collection solvent, water or ethanol may be used. When the substrate to be collected is hydrophobic, it is effective to use ethanol, and water may be used when water-soluble.

In general, many flavors and flavor components are hydrophobic, so that ethanol may be used to increase the fluidity in the cell wall and the cell membrane in order to improve the flavor collection rate into the yeast cell wall components.

In addition, many of the pharmaceutical components are water-soluble, so if you want to collect these components, water can be used as a collecting solvent.

When ethanol was used as the collection solvent, the analysis of the collection rate showed that 60-70% ethanol was used as the collection solvent because the extraction was best performed with 60% ethanol. This is because 100% ethanol is difficult to move the material by the instantaneous fixation of the cell membrane or cell wall of the microorganism, whereas 60-70% ethanol seems to be the easiest to capture and extract by increasing the fluidity of the cell membrane and cell wall.

In addition, as the temperature of the process for the collection, the collection rate increased with the increase of the temperature up to 20 ~ 50 ℃, but there is no big difference thereafter, the collection time is similar to the collection rate after 1 hour, in the present invention It was preferable to stir at 50 degreeC or more for 1 hour or more.

In addition, in the present invention, as a second collection step, a specific liquid coating material and purified water were mixed with the primary collection to complete the collection in the liquid form to minimize flavor loss. The liquid coating material for secondary collection should first have the ability to capture the flavor components, should be well dispersed in ethanol, the collection solvent, and have low viscosity even at high concentrations, so that it should be excellent in flowability. Is preferably used. Cyclodextrin is a substance in which a plurality of glucose has a cyclic structure, which is soluble in ethanol, has excellent capturing ability of perfume and pigment inside, and has good flowability at high concentration.

In addition, in order to prevent layer separation in the liquid phase due to the specific gravity of the insoluble yeast cell wall, the amount of hydrolyzate and the amount of liquid cyclodextrin should be controlled, and the solid content concentration of the final product is preferably 50 brix or more.

The substrate collection method of the present invention, such as soups that are delayed in boiling water, foods such as gum (gum) is released when a specific ingredient chewed in the mouth, substances that require thermal stability during the milking process, such as DHA Functional materials whose odors are unique to the substrate, fats and oils that require thermal and oxidative stability, products that want to release sequentially two or more components, functional materials that want to be released only by an external impact, such as toothpaste or cosmetics, In liquid form foods such as sauces and soups, it can be used very widely for the collection of flavoring ingredients that require stability.

Among them, the present invention was prepared by applying the manufacturing method of the present invention to the mustard component (AITC), one of the most unstable flavor component, and tested the collection stability, as a result of the other company's products, at 40 ℃ It showed excellent stability, preserving more than 90% of the mustard flavors collected during 4 weeks of storage, and showed a differentiating taste of mustard for a long time during eating.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.

In the following examples were carried out using the mustard component (AITC) which is the most unstable component of the flavor component as the substrate to be collected.

Example 1

5 kg of dry powdered yeast cell wall components (Celltex-Mx, Gist-brocade, Netherlands) supplied from Gist brocade were mixed with 19 kg of purified water and 23.5 kg of spirits. The mixture was collected by stirring at a low speed of 500 rpm or less for 1 hour.

Example 2

2.6 kg of mustard pigment, 60 kg of purified water, and 100 kg of liquid cyclodextrin were added to the collection prepared as in Example 1, so that the final solid content was 50 brix.

Example 3

It was prepared in the same manner as in Example 2 except that the amount of purified water added was adjusted to 55 brix.

Example 4

It was prepared in the same manner as in Example 2 except that the amount of purified water added was adjusted to 60 brix.

Example 5

It was prepared in the same manner as in Example 2 except that the amount of purified water added was adjusted to 65 brix.

Comparative Example 1

It collected by the same method as Example 1 except mixing at 3,000 rpm or more using the homomixer instead of the stirrer.

Comparative Example 2

The collection prepared in Example 4 was powdered by spray drying.

Comparative Example 3

The amount of purified water added was collected in the same manner as in Example 3 except that the final solid content was 40 brix.

Comparative Example 4

The amount of purified water added was collected in the same manner as in Example 3 except that the final solid content was 45 brix.

Comparative Example 5

Commercially prepared mustard paste prepared using the same mustard oil as used in Examples 1 to 4 was obtained from a fluoride concentrate and sealed in 2 g increments.

[Analysis Method of Collection Rate]

Quantification was carried out using gas chromatography for accurate collection rate analysis of the collections according to the above examples. The mustard paste prepared in the above examples was composed of the first collection by the yeast cell wall and the second collection by the liquid cyclodextrin, and was analyzed in two steps due to the viscosity of the secondary collection and the viscosity of the liquid cyclodextrin.

First, in order to measure the mustard flavor collected by the liquid cyclodextrin, 5 g of distilled water was dissolved in 1.0 g of mustard paste and dissolved, followed by centrifugation (3,000 rpm) for 5 minutes to solidify the supernatant solution. The head space was analyzed and quantified, and the primary collected mustard flavor by the yeast cell wall was 5 g of ethanol at 60% concentration (V / V) containing the standard in the pellet separated by the above centrifugation. Extraction was performed for 5 minutes, solid-liquid separation at 3,000 rpm for 5 minutes with a centrifuge, and filtration was performed with a 0.45 µm filter to quantitate gas chromatography.

As described above, the total collection amount was calculated by summing the second collection amount by the liquid cyclodextrin and the first collection amount by the yeast cell wall, and the collection rate was calculated as follows by the ratio of the mustard concentration.

Collected AITC (ppm) = {Area of AITC x standard concentration (ppm)} / {Area of I.S x sample volume (g)}

Total Capture AITC (ppm) = First Capture AITC (ppm) + Secondary Capture AITC (ppm)

Capture rate (%) = collected AITC concentration / initial input AITC concentration x 100

The collection rate according to the mixing method was calculated as described above and is shown in Table 1 below.

division Capture rate (%) Mixed method Speed (rpm) Comparative Example 1 30.3 Homo Mixer Method 3,000-5,000 Example 1 53.3 Simple Stirring 100-500

As shown in Table 1, it was confirmed that the method of simple stirring at a low speed of 100 ~ 500 rpm compared to the method of mixing at a high speed of the homomixer method, the capture rate is high. This showed that the strong impact that the yeast cell wall passes through the high speed impeller impedes the collection during the collection process using the homomixer.

In addition, the collection rate according to the drying process is shown in Table 2 below.

division Total collection rate (%) 1st collection rate Second collection rate condition Drying process Comparative Example 2 48.6 35.1 13.5 powder U Example 4 87.2 53.6 33.6 60brix liquid radish

1st capture rate: in yeast cell wall,

Secondary collection rate: collection rate by water-soluble coating material (cyclodextrin)

As shown in Table 2, by confirming that more than 50% of the flavor loss occurs during the drying process of the spray drying, the method of collecting in a liquid paste state proved more effective.

In addition, the phase separation patterns according to the final solid concentration are shown in Table 3 below.

division Brix Delamination Comparative Example 3 40 U Comparative Example 4 45 U Example 2 50 radish Example 3 55 radish Example 4 60 radish Example 5 65 radish

As shown in Table 3, it was confirmed that the delamination due to the specific gravity of the yeast cell wall in the liquid paste state does not occur when the solid content of the final product is more than 50 brix, preferably about 60 to 64 brix It was advantageous in consideration of microbial stability and the like.

In addition, the flavor stability of the storage at 40 ℃ was compared with the commercial product as shown in Table 4.

division % Remaining during storage Storage condition 1 day 1 week 2 weeks 4 Weeks Comparative Example 5 41.4 0 40 ℃ Example 4 96.3 91.7 90.7 90.0

% Remaining = remaining AITC concentration / initial collected AITC concentration x 100

As shown in Table 4, the mustard paste soup prepared by the present invention showed excellent flavor stability compared to the commercially available products, and in particular, considering the instability of AITC revealed by many reports, even in storage for 4 weeks at 40 ℃ The fact that most of the flavors are maintained proved that there was almost no loss of mustard flavor during distribution due to the excellent effect of flavor protection.

In addition, the collected mustard flavor was expressed for a long time during the intake period by mixing with soy sauce and enjoyed the long-term flavor, unlike the existing products that the flavor of mustard weakens over time, the flavor becomes stronger Showed.

As described above, the capture method of the present invention showed excellent capture stability with respect to the mustard component, which is the most unstable component of the flavor component, from which it can be seen that it can exhibit a more stable capture ability, not to mention other flavor components have.

According to the method of the present invention, yeast cell wall components are used to collect various flavor components, especially mustard flavors having poor flavor preservation, and recapture with a liquid coating material so that the mustard flavor can be maintained even in a liquid state for a long time, even during distribution. There is little loss and the flavor can be suppressed.

In addition, according to the present invention, by performing secondary collection using a liquid coating material having good fluidity, it is possible to provide a uniform paste soup by preventing recollection of mustard flavor and precipitation and layer separation due to specific gravity of the yeast cell wall. And a paste that allows for a long time to feel the mustard flavor due to the long lasting release during the eating period.

The collection method of the present invention is not limited to the mustard flavor component, and it is possible to protect and control the release of various flavor components in the liquid, and to eat liquid foods such as pastes, soups, beverages, and the like, which desire the protection of specific flavors, and particular flavor components. It can be widely used in food products and pharmaceutical products such as toothpaste, cosmetics, etc., which want the long-term expression of products and certain active ingredients.

Claims (8)

A first collection step of collecting the substrate by mixing the substrate with water or ethanol as a collection solvent and a yeast cell wall component and a collection solvent after the production of the yeast extract and stirring at 100 to 500 rpm; And a second collection step of mixing the liquid cyclodextrin and water in the emulsion in which the first collection is completed, provided that the content of the mixed water is such that the concentration of the final solid content is 50 brix or more. The collection method according to claim 1, wherein the substrate is a food flavor component, a functional substance, a dye, or a fragrance component. The collection method according to claim 2, wherein the food flavor component is allyl isothiocyanate which is a mustard component. The method of claim 1, wherein in the first collection step, using 60 to 70% of ethanol as the capture solvent, the collection method is characterized in that the mixture is stirred at 50 ℃ or more for 1 hour or more. delete delete delete A liquid paste in which flavor components are collected according to any one of claims 1 to 4, thereby improving flavor retention.