KR101238348B1 - Confectionery Product Providing Sustained Flavor - Google Patents

Abstract

The present invention further includes a flavor chip (Chip) containing a separate flavor to keep the initial flavor, apart from the prescribed flavor, to give a new emotional satisfaction, to further enhance the flavor of the initial intake, It relates to a confectionery product such as candy, gum, powder, etc. that can sustain the flavor.

Description

Confectionery Product Providing Sustained Flavor

The present invention relates to a newly designed confectionery (confectionery) products, such as candy, chewing gum that can continue to express the fragrance to prevent the deterioration of the flavor or deterioration of the quality of the food.

Candy is a collective term for sweets that contain caramel, drops, jelly, peanuts, and other sugars. Sugar and starch syrup are the main ingredients, oils (butter, condensed milk, powdered milk, cream, palm oil, cacao oil), emulsifiers (gelatin, egg white), organic acids, pigments, flavors, juices, extracts, etc. will be. In addition, non-fermented sugars, such as plant extracts such as green tea extract and xylitol, may be used instead of sugar to enhance function. Recently, the results of experiments on the effects of bad breath were reported by adding non-fermentable sugars, such as xylitol and plant extracts.

Candy is divided into soft candy and hard candy according to the compounding ratio of sugar and starch syrup, the heat treatment and concentration of the sugar solution, and the type of added ingredients. Depending on the characteristics of the tissue, it is divided into crystalline candy and amorphous candy, and the candy containing sugar crystals is a granular candy, a soft candy or chewing candy with a moisture content of 10% or more, and the tissue is bubbled into the candy while stirring during manufacture. Softly deformed bubble candy. In addition, there is a compressed candy made by mixing the raw materials without heat treatment and pushing it into the mold with a strong force, and a candy prepared by adding granules and coating a sugar solution to form a round shape.

Hard candies are sugar and 1/3 of the water is added to heat the sugar to melt the sugar, starch syrup mixed and heated, filtered and concentrated at 660 ~ 680mmHg at reduced pressure, 140 ~ 145 ℃ and then moved to the cold plate to organic acid, Add fragrances, colorings, etc. to cool to 80 ℃ to make a regular shape in the mold. The molded candy is cooled, completely hardened, then packaged and commercialized. In this case, sugar-free candy may be prepared using reduced syrup, xylitol, sorbitol, erythritol, and the like instead of sugar and syrup.

Compressed candies are first stirred with sugars, sweeteners, functional substances, emulsifiers, some flavors, etc., and then agitated for a second time with a lubricating agent that can smoothly transport and tablet powder. It is a candy prepared as a tablet-type candy by sieving (Seiving) over two times to select the size of the particles and tableting (Tableting).

In general, candy products are products that pursue palatability. Common candies are based on sugar alcohols and add flavors to give palatability and product characteristics. It is also common to add sweeteners and flavorings to mask the bitter or astringent taste of the raw materials and other additives and to increase palatability.

However, not only the bitterness and astringent taste of the potent substances used, but also the thresholds of each sweetener and flavoring ingredients are different, and the characteristics of the remaining flavors are different. There is also a disadvantage of being lowered. That is, when the constituents of the fragrance are various, such as fragrances and sweeteners, the strength and extent of each material are different from each other in the mouth, and thus, the strength becomes weaker and the taste disappears over time.

This is indicated by the difference in volatility of each component of the fragrance used and the threshold difference of the sweetener and it is not possible to feel the same flavor continuously. As a result, some consumers perceive the sweetness and odor left by sugar alcohol and added sweeteners and flavors as bad breath when ingesting candy, or when the sweetness comes out, the characteristics of the fragrance used to impart palatability and characteristics of the product It is also perceived as weak and deformed.

Therefore, the problem to be solved by the present invention is a candy, gum, powder having a taste that is excellent in palatability to combine the appropriate aroma, and to maintain the first aroma continuously, to have a better emotional quality, and to increase the potential value of the product To provide confectionery products.

In order to solve the above problems, the present invention provides a confectionery product comprising a confectionery product base and fragrance chip granules dispersed in the confectionery product base. Accordingly divided into a first flavor and a second flavor and the base comprises a second flavor, or a first flavor and a second flavor together; The flavor chip granules comprise a first flavor; It provides a confectionery product, characterized in that the volatility of the second flavor is lower than the volatility of the first flavor.

In general, the composition of the incense may be classified into a top note, a middle note, and a last note. Top note is the fragrance component that makes up the first image of the product. Last notes, on the other hand, are fragrances that remain in the late volatility of the product. The difference in volatility of each of these fragrances is a factor that makes the beginning and end feel different when using or ingesting the product. Volatilization usually increases with higher vapor pressure. When an object evaporates and shows a constant pressure, it is called vapor pressure and the vapor pressure (p) increases as the temperature (T) increases. Therefore, Log P is proportional to 1 / T, and in general, volatilities of volatile compounds can be replaced with Log P.

The present inventors mask the above-mentioned shortcomings such as the early-fade-out candy and give a new emotional satisfaction, ie, to feel the existing flavor by using the candy until it is finished. Invented a flavor chip that can continuously reinforce the feeling of the initial flavor, it was possible to significantly improve the flavor of the candy, such as by containing the flavor chip in confectionery products such as candy, gum, powder.

The flavor chip according to the present invention can be manufactured using, for example, the following ingredients. In addition to separate specific fragrance materials to enhance the particular fragrance; Cellulose including methyl cellulose, ethyl cellulose, carboxyethyl cellulose, carboxymethyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, hydroxypropyl ethyl cellulose and the like; Dextrins, including maltodextrins, cyclodextrins, and the like; Acidulants including citric acid, malic acid, tartaric acid, succinic acid and the like; Sugar alcohols including sorbitol, xylitol, erythritol, mannitol, galactooligosaccharide, polydextrose and the like; It can be prepared using a common excipient including sugar, starch, lactose, microcrystalline cellulose and the like. However, in consideration of supply and demand of raw materials, uniformity of quality, taste of confectionary products, and feeling of taking, citric acid, methylcellulose, maltodextrin, or a mixture thereof is preferable.

As the material constituting the fragrance chip, it is easy to express the first fragrance contained in the chip by dissolution by saliva, and a hydrophilic material is preferable in terms of stable maintenance of the first fragrance from the fragrance chip during the manufacture and storage of the product. Such hydrophilic materials include, for example, cellulose including methylcellulose, ethylcellulose, carboxyethylcellulose, carboxymethylcellulose, and the like; Dextrins, including maltodextrins, cyclodextrins, and the like; Acidulants including citric acid, malic acid, and the like; Sugar alcohols including sorbitol, xylitol, erythritol, mannitol and the like may be used, but are not limited thereto.

These fragrance chips are fluidized bed granulation method using a fluidized bed granulator, a wet granulation method of manufacturing and drying granules using a suitable solvent and optionally a binder, and granulating the granules by compressing the components to an appropriate size. Dry granulation method (dry granulation method), a melt granulation method (melt granulation method) for preparing the granules by melting and mixing the components and milled to a suitable size may be used, but is not limited thereto. The fragrance material of the fragrance chip according to the present invention is uniformly mixed with chip constituents such as cellulose, dextrin, citric acid to form granules, or the fragrance material of the fragrance chip according to the present invention is coated with a chip constituent such as cellulose, dextrin (coating) to form granules, and any method may be used so long as it does not impair the object of the present invention. Therefore, the flavor chip according to the present invention may be granules in which the flavoring material and other constituent materials are uniformly mixed, or particles made by forming a layer of the constituents manufactured using a fluidized bed granulator or the like.

The present invention also invents the respective flavor chips suitable for the various flavor components constituting the fruit flavor, herb flavor and flower flavor, respectively, by incorporating them into chips such as candy, gum, solubilized by saliva and eluted for 2-3 seconds. It is formulated to reinforce the fragrance at intervals, and is based on the surprising finding that the flavor of each of the fruit, herbal and floral flavors can be sustained. That is, there is a flavor chip that can achieve the object of the present invention according to the fruit flavor, herb flavor and flower flavor, and the user can change the flavor even though other kinds of flavors are reinforced while eating confectionary products such as candy. It does not feel like this is happening, but provides the perception that the same scent continues. That is, by adding a different first flavor different from the second flavor included in the base, it was possible to improve the overall flavor of the product and the persistence of these flavors, and to exhibit a specific effect according to the type of the second flavor (fragrance) The first flavor (included in the chip granules) was specifically different. In addition, by including the second fragrance in the flavor chip to adjust the volatilization (Log P) it was possible to further improve the effect of the present invention.

For example, the first and second fragrances may be selected from those having a difference in Log P of 0.5 to 20, and the difference in Log P between the first and second fragrances is from 0.05 to 20. In the case of 15, preferably in the case of 0.1 to 5, more preferably in the case of 0.1 to 3 it was confirmed the persistence of the flavor, it was able to obtain the best flavor results from 0.1 to 1.5.

More preferably, the fragrance material of the fragrance chip of the first flavor is Allyl Hexanoate, Methyl Butyl Acetate, Ethyl Methyl Butyrate, and Isopropylcyclohexanol 4-Isopropyl cyclohexanol) is at least one selected from the group consisting of, confectionery products such as candy, gum, powder, confectionery provides a confectionery product (preferably compressed candy), characterized in that the fruit flavor or lemon flavor.

Fruit flavors include Apple, Pear, Pineapple, Grape, Melon, Banana, Strawberry, Cherry, Lemon , Berries such as Orange, Peach, Grapefruit, and Raspberry.

More preferably, the fragrance material of the fragrance chip of the first flavor is any one or more selected from the group consisting of menthol, eucalyptol and peppermint oil, and candy, gum, and powder. Product products, such as sweets, provide a confectionery product (preferably compressed candy), characterized in that the herb flavor.

Herb flavors include Peppermint, Eucalyptus, Rosemary, Sage, Basil, Corn mint, and Lavender.

More preferably, the fragrance material of the fragrance chip of the first flavor is phenyl ethyl alcohol, citral, cyclamen aldehyde, methyl dihydrojasmonate, Confectionery products of any one or more selected from the group consisting of Linalool (Linalool) and Eugenyl Acetate (candy, gum, powder, confectionery, etc.) is characterized by a floral flavor (preferably , Give a compressed candy).

Flower flavors include rose, geranium, jasmine, acacia, chrysanthemum, daisy, dasiy, osmanthus, azalea, kudzu, etc. There is this.

In the present invention, the chip (Chip) preferably contains 0.01 to 40% by weight of the perfume material relative to the total weight of the chip, the candy or gum preferably contains 0.01 to 10% by weight of the perfume chip relative to the total weight of the product. Do.

Confectionery products such as candy, gum, and powder of the present invention have the advantage that the flavor is lowered or unchanged since the flavor of the initial intake is continuous as compared to other conventional products.

Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.

<Manufacture of fragrance chip>

Each fragrance chip was prepared by using citric acid as a base and then added to the candy manufacturing process to prepare candy and analyzed by consumer evaluation.

Chips used in this example were prepared with a fluidized bed granulator using citric acid as a seed. Fluidized bed granulator is a method of forming granules by blowing heated hot air from the bottom of the drying chamber to disperse the sample and disperse the fluid to be coated in the spray nozzle of the upper layer (Korean Journal of Food Science, Vol. 43- 1, p. 27-31).

Citric acid was selected as the seed material to facilitate the manufacture of the chips in this example. Citric acid was chosen not only as a raw material for candy, but also because of easy supply. The coating liquid as a coating material was prepared by mixing methylcellulose, maltodextrin, purified water, and the like in a ratio of 1-2: 1-2: 1-2-5 according to the chip as shown in Table 1 below. After dissolving by heating at 80 ° C. for 30 minutes, the mixture was lowered to 50 ° C. in a hot bath, and then, flavored ingredients and ethinol were added to form a dispersion solution. When the citric acid placed on the bottom surface is supported by the introduced air, the fluid was dispersed through a spray nozzle to prepare chips. The ratio of citric acid and fluid was prepared to be in the range of 1: 1-1.5. At this time, the inlet temperature was maintained at 70 ℃, the outlet temperature at 50 ℃, the injection speed of the fluid was set to 10ml / min.

Perfume name Comparative example Fruits Herbs Flowers Chip 1 Chip 2 Chip 3 Chip 4 Chip 5 Chip 6 Citric acid 42.0 42.0 42.0 42.0 42.0 42.0 42.0 Methyl cellulose 16.0 15.0 15.0 15.0 15.0 15.0 15.0 Maltodextrin 12.0 10.0 10.0 10.0 10.0 10.0 10.0 Purified water 30.0 23.0 21.0 21.0 21.0 22.9 23.0 ethanol 5.0 5.0 5.0 5.0 5.0 5.0 Aryl hexanoate - 3.0 3.4 - - - - Methyl butyl acetate - 1.5 1.3 - - - - Ethyl methyl butyrate - 1.5 1.8 - - - - Isopropylcyclohexanol - - 0.5 - - - - menthol - - - 6.5 5.7 - - Eucalyptol - - - 0.5 0.8 - - Peppermint Oil - - - - 0.5 - - Phenyl ethyl alcohol - - - - - 0.6 0.1 Citral - - - - - 1.5 1.0 Cyclamen Aldehyde - - - - - 1.0 1.5 Methyl Dihydro Jasmonate - - - - - 1.8 1.4 Linanul - - - - - 0.2 0.2 Eugenyl acetate - - - - - - 0.8 total 100.0 100.0 100.0 100.0 100.0 100.0 100.0

<Production of Compressed Candy>

The chip prepared using Citric Acid as a base was applied to a compressed candy to prepare a candy, which was analyzed by consumer evaluation. One serving compressed candy weighed 1 g.

Specifically, the compressed candy used in the present invention was prepared as follows. After weighing each raw material as shown in Tables 2 to 4 below, sugars, sweeteners, functional substances, emulsifiers, and some flavorings were first stirred, and a lubricant was added to smooth the transport and tableting of powders. do. The agitated raw materials are subjected to a second magnetic filtration device to remove metallic impurities and foreign substances, and the size of the particles are filtered through a filter and placed in a mold to form tablet-shaped compressed candy.

Table 2 below is a compressed candy having a fruit flavor, Table 3 is a compressed candy having a herb flavor, and Table 4 is a compressed candy having a floral flavor.

Perfume name Comparative Example 1 Combination 1 Combination 2 Combination 3 Combination 4 Combination 5 Combination 6 Sorbitol 96.2 95.9 95.5 95.5 95.9 95.7 95.5 Aspartame 0.6 0.6 0.6 0.6 0.6 0.6 0.6 Sucrose Fatty Acid Ester 0.9 0.9 0.9 0.9 0.9 0.9 0.9 Magnesium stearate 1.1 1.1 1.1 1.1 1.1 1.1 1.1 Fruity Mix Flavor 1.2 1.0 0.9 1.0 - - - Lemon flavor - - - - 1.0 1.2 0.9 Chip 1 - 0.5 1.0 0.4 0.5 - 0.5 Chip 2 - - - 0.5 - 0.5 0.5 total 100.0 100.0 100.0 100.0 100.0 100.0 100.0

Perfume name Comparative Example 2 Combination 7 Combination 8 Combination9 Combination10 Combination11 Combination12 Sorbitol 96.2 95.3 95.6 95.3 95.2 95.2 95.4 Aspartame 0.8 0.8 0.8 0.8 0.8 0.8 0.8 Sucrose Fatty Acid Ester 0.9 0.9 0.9 0.9 0.9 0.9 0.9 Magnesium stearate 1.1 1.1 1.1 1.1 1.1 1.1 1.1 Peppermint oil 1.0 0.9 0.8 0.9 - - - Herb Mix Flavor - - - - 0.8 1.2 0.9 Chip 3 - 1.0 0.5 1.2 - 0.6 Chip 4 - - 0.8 0.5 - 0.8 0.5 total 100.0 100.0 100.0 100.0 100.0 100.0 100.0

Perfume name Comparative Example 3 Combination13 Combination14 Combination15 Combination16 Combination17 Combination18 Sorbitol 96.6 95.9 95.8 95.6 95.6 95.4 95.4 Aspartame 0.8 0.8 0.8 0.8 0.8 0.8 0.8 Sucrose Fatty Acid Ester 0.9 0.9 0.9 0.9 0.9 0.9 0.9 Magnesium stearate 1.1 1.1 1.1 1.1 1.1 1.1 1.1 Floral mix flavor 0.6 0.5 0.6 0.5 - - - Jasmine Flavor - - - - 0.6 0.6 0.5 Chip 5 - 0.8 0.6 1.0 0.2 1.0 Chip 6 - - 0.8 0.5 - 1.0 0.3 total 100.0 100.0 100.0 100.0 100.0 100.0 100.0

<Sensory evaluation>

Efficacy evaluation on the manufactured product was conducted by the general consumer. Evaluation of product preference and flavor persistence / change was made. The subjects were 20 general healthy men and women between 20 and 45 years old. Evaluation of the satisfaction of the flavor was evaluated by the five-point scoring method (Table 5), and the duration / change of the flavor was evaluated by the change of the flavor while ingesting the candy and evaluated by the five-point scoring method (Table 6). It was. The evaluation room and the sample preparation room were separated so that the evaluator did not have prior knowledge of the sample. The average age of the subjects was 29.1 years, 9 males and 11 females. The evaluation results are shown in Table 7-9 below.

score Satisfaction level One Not very good 2 A little bad 3 so so 4 A little good 5 very good

score Persistence of flavor / degree of change One Not very good (very changeable) 2 A little bad (slightly changes) 3 so so 4 A little good (slightly lasts) 5 Very good (very long lasting)

division property Comparative Example 1 Combination 1 Combination 2 Combination 3 Combination 4 Combination 5 Combination 6 fruit
Flavor preference 2.35 3.25 3.30 3.50 3.75 3.55 3.95 Flavor persistence 1.30 3.80 3.95 4.00 4.35 4.25 4.40

division property Comparative Example 2 Combination 7 Combination 8 Combination9 Combination10 Combination11 Combination12 Herb
Flavor preference 2.45 3.35 3.55 3.75 3.90 4.15 3.70 Flavor persistence 1.65 3.75 3.95 3.90 4.25 4.50 4.00

division property Comparative Example 3 Combination13 Combination14 Combination15 Combination16 Combination17 Combination18 Flower
Flavor preference 2.40 3.30 3.35 3.85 3.55 3.90 4.05 Flavor persistence 2.00 3.40 3.90 4.10 3.90 4.15 4.35

As shown in Table 7-9, in the candy that provides the fruit flavor, the comparison with Comparative Example 1 and Combination 1-6, it was confirmed that the combination with the chip is increased compared to Comparative Example 1. In addition, the correlation coefficient between flavor preference and flavor persistence was 0.817. Among the fruit flavors, the combination 4, 5, and 6, which show the flavor of lemons, were 0.982. In the case of lemon scents, the product contains a chip containing a fruity flavor substance containing the same characteristics to enhance the juicy, fresh, and sparkling characteristics. As a result, the lemon (Lemon) feature was recognized in the product.

In the case of the herbal flavor candy, it was found that when compared with Comparative Example 2 and the combination 7-12, showed a tendency similar to the fruit flavor candy. The combination prescribed the chip was evaluated to be significantly better in flavor persistence than in Comparative Example 2.

Herb flavors, such as eucalyptus and rosemary, have a more positive effect on flavor preference and flavor persistence than peppermint-based flavors. Can be.

The comparative results of Comparative Example 3 and Combination 13-18, which provide a floral flavor, are similar to the above two results, but have a greater effect on the preference and flavor persistence strength with or without chips than the characteristics of the floral fragrance.

Through the above invention, when selecting only the main ingredients of the fragrance for each flavor type and provided in the form of chips revealed that the emotional quality by the fragrance while edible candy is increased, the emission and continuous reinforcement of the fragrance in each flavor type This possible fragrance ingredient was present and provided in a separate form to increase the value of the product.

Claims (7)

delete A confectionery product comprising a confectionery product base and fragrance chip granules dispersed in the confectionery product base,
The base includes lemon zest; The flavor chip granules are any one selected from the group consisting of Allyl Hexanoate, Methyl Butyl Acetate, Ethyl Methyl Butyrate, and Isopropyl cyclohexanol Including more than
The fragrance chip granules contain the fragrance 0.01 to 40% by weight relative to the total weight of the chip, the confectionery products containing 0.01 to 10% by weight fragrance chip granules relative to the total weight of the product. A confectionery product comprising a confectionery product base and fragrance chip granules dispersed in the confectionery product base,
The base comprises herbal flavors; Perfume chip granules include any one or more selected from the group consisting of menthol, eucalyptol and peppermint oil,
The fragrance chip granules contain the fragrance 0.01 to 40% by weight relative to the total weight of the chip, the confectionery products containing 0.01 to 10% by weight fragrance chip granules relative to the total weight of the product. A confectionery product comprising a confectionery product base and fragrance chip granules dispersed in the confectionery product base,
The base comprises jasmine flavor; Perfume Chip Granules are Phenyl Ethyl Alcohol, Citral, Cyclamen Aldehyde, Methyl Dihydrojasmonate, Linalool and Eugenyl Acetate And any one or more selected from the group consisting of
The fragrance chip granules contain the fragrance 0.01 to 40% by weight relative to the total weight of the chip, the confectionery products containing 0.01 to 10% by weight fragrance chip granules relative to the total weight of the product. 5. The confectionary product according to any one of claims 2 to 4, wherein the confectionary product is a candy, gum or powder formulation. 6. The confectionary product of claim 5, wherein the confectionary product is a compressed type candy. delete