JP3469694B2 - Method for producing powdered fragrance - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a beverage, which is excellent in aroma, color tone, turbidity, in particular, excellent in retention and stability of flavor and high in taste and appearance. The present invention relates to a method for producing a powdered flavor which can be stably applied to food for a long period of time, and more particularly to a method for producing a powdered flavor which comprises drying an emulsified mixture containing a flavor, trehalose, an emulsifier and water. 2. Description of the Related Art Conventionally, oily materials such as oily flavors, oil-soluble pigments, animal and vegetable oils and the like have been used for the purpose of imparting desirable flavor, turbidity and color to beverages and other foods. A gum arabic solution, which is a porous solution, or a powdered flavor obtained by emulsification using an emulsifier, excipient, or the like such as modified starch or dextrin, and spray drying is generally used. Further, a method of emulsifying an oily material with a synthetic surfactant such as a sucrose fatty acid ester, a glycerin fatty acid ester, a polyglycerin fatty acid ester, an appropriate excipient, and the like, and spray-drying is also performed. However, powdered fragrances obtained by emulsifying fragrances in the presence of emulsifiers, excipients and the like, and spray-drying this emulsified mixture are not necessarily satisfactory in terms of flavor stability and retention. is not. SUMMARY OF THE INVENTION An object of the present invention is to provide a flavor and appearance which are excellent in aroma, color tone, turbidity, in particular, excellent in retention and stability of flavor, and high in taste, and which can be applied to beverages and other foods. An object of the present invention is to provide a powdered fragrance that can be stably provided for a period. The present inventors have made intensive studies on conventional powdered fragrances having the above-mentioned drawbacks in order to solve the drawbacks. As a result, for example, glucose obtained by enzymatic decomposition of starch is α, α-1,
It can be seen that by adding a disaccharide linked by one bond, ie, trehalose, during emulsification in the production of a conventional powdered flavor, a powdered flavor having excellent flavor retention and stability can be obtained. Was issued. Furthermore, the fact that the obtained powdered fragrance can stably impart a highly-preferred flavor and appearance such as fragrance, flavor, color, and opacity to beverages and other foods for a long period of time, completes the present invention. Reached. [0006] Thus, according to the present invention, by drying an emulsified mixture containing a flavor, trehalose and water,
There is no problem of off-flavor or smell at all, aroma, flavor, color tone, turbidity, especially excellent flavor retention and stability,
Provided is a method for producing a powdered flavor that can impart a highly palatable flavor and appearance to beverages and other foods for a long period of time. Hereinafter, the present invention will be described in more detail. [0008] Flavors usable in the present invention are not particularly limited and include, for example, citrus essential oils such as orange, lemon, lime and grapefruit; vegetable essential oils such as flower essential oil, peppermint oil, spearmint oil and spice oil; Cola nut extract, coffee extract, vanilla extract, cocoa extract,
Examples include oily extracts such as black tea extract and spice extract and oleoresins thereof; synthetic flavor compounds, oily compound flavor compositions, and arbitrary mixtures thereof. The trehalose used in the present invention is
For example, a method of culturing yeast in a glucose solution to form trehalose in yeast cells and separating the trehalose from the cells, culturing bacteria in a glucose solution and forming trehalose in the culture solution, Although trehalose can be produced by a method such as a method of separating trehalose from a culture solution, commercially available trehalose can also be used. The amount of trehalose to be used can be appropriately selected depending on the type and form of flavor used, the type of emulsifier, and the like.
A range of 1 to about 100 parts by weight, preferably about 0.1 to about 50 parts by weight, is suitable. Furthermore, the emulsifier used in the present invention is not particularly limited, and various emulsifiers conventionally used in foods and drinks can be used. Examples thereof include fatty acid monoglyceride, fatty acid diglyceride, fatty acid triglyceride, and fatty acid triglyceride. Propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, lecithin, chemically modified starch, sorbitan fatty acid ester, quilla extract, gum arabic, tragacanth gum, guar gum, karaya gum, xanthan gum, pectin, alginic acid and its salts, carrageenan, gelatin, And casein. The use amount of these emulsifiers is not strictly limited, and can be varied over a wide range depending on the kind of the emulsifier to be used. Usually, about 0.01 to about 100 parts by weight of the fragrance is used. Parts by weight, preferably about 0.1
A range of from about 50 parts by weight is suitable. According to the present invention, the flavor, trehalose and emulsifier described above are mixed and emulsified with water, and the resulting emulsified mixture is dried to obtain a powdered flavor. In the above emulsified mixture, saccharides such as dextrin, sugar, lactose, glucose, starch syrup, reduced starch syrup, and the like can be appropriately blended as needed at the time of emulsification. These amounts can be appropriately selected according to the characteristics desired for the powdered flavor. According to a preferred embodiment of the method for preparing a powdered fragrance of the present invention, for example, first, 40 parts by weight of the above-described emulsifier and 50 parts by weight of trehalose are dissolved in 150 parts by weight of water. Parts by weight,
Emulsification is carried out using a homomixer, colloid mill, high-pressure homogenizer, etc., and the resulting emulsified mixture is dried by a drying means such as vacuum drying or spray drying to obtain a powder flavor having excellent flavor retention and stability. Obtainable. The powdered flavor thus obtained is used, for example, in foods and drinks such as beverages, powdered drinks, desserts, chewing gum, tablet confections, snacks, processed marine products, processed meat, and retort foods. be able to. The amount of the powdered flavor used in these foods and drinks varies depending on the type and form of the food and drink, but generally ranges from about 0.001 to about 0.05 parts by weight per 1 part by weight of the food or drink. Can be used within. Next, the present invention will be described more specifically with reference to examples. EXAMPLE 1 70 g of gum arabic and 20 trehalose in 150 g of water
g, dissolve and heat sterilize at 85-90 ° C. for 15 minutes. The mixture was cooled to 40 ° C., mixed with 10 g of lemon oil, and then emulsified with a TK-homomixer. This liquid was spray-dried using an Niro mobile minor type spray dryer at an inlet temperature of 140 ° C. and an outlet temperature of 75 ° C. to obtain 95 g of lemon powder flavor (Product 1 of the present invention). Reference Example 1 Dextrin (DE) was used instead of trehalose in Example 1.
Except that the same amount of 10) was used, the same procedure as in Example 1 was carried out to obtain 95 g of lemon powder flavor (Reference product 1). Example 2 5 g of sucrose fatty acid ester of HLB 15 in 100 g of water,
45 g of dextrin of DE10 and 30 g of trehalose
Was added and dissolved, and sterilized by heating at 85 to 90 ° C. for 15 minutes. After cooling this solution to about 40 ° C., 20 g of grapefruit oil was added and mixed while stirring with a TK-homomixer to obtain an emulsion. This liquid was subjected to fume drying in the same manner as in Example 1 to give a grapefruit powder flavor of 95 g (Product 2 of the present invention).
I got Reference Example 2 The same operation as in Example 2 was carried out except that the same amount of sugar was used in place of trehalose in Example 2, to obtain 95 g of grapefruit powder flavor (Reference Product 2). Comparative Example 1 Using the powdered flavors obtained in Examples 1 and 2 and Reference Examples 1 and 2, powdered beverages were prepared according to the following formulation. 50 g of the powdered beverage was placed in a plastic bag and stored at 37 ° C. for 3 months. Formulation Example No. 1 No. 2 No. 3 No. 4 Granulated sugar 42.4 g 42.4 g 42.4 g 42.4 g Glucose 24.0 24.0 24.0 24.0 Citric acid 2.0 2.0 2.0 2.0 Vitamin C 0.5 0.5 0.5 0.5 Sodium citrate 1.0 1.0 1.0 1.0 Invention product 1 0.1-- - the present invention product 2 - 0.1 - - reference product 1 - - 0.1 - reference product 2 - - - 0.1 total 70.0 70.0 70.0 70.0 above 3 months saved beverage powder 7g diluted with water 100 g, the 10 professional panelists The sensory evaluation of the aroma and flavor was performed. As a result, all of the specialized panelists
No. 1 and No. 2 in which No. 1 and No. 2 were blended did not show any deterioration odor due to storage, and were judged to have good aroma and flavor. On the other hand, Nos. 3 and 4 in which Reference Products 1 and 2 were blended were both judged to have noticeable deterioration odor due to storage. From this, it can be seen that trehalose exerts an excellent effect on the storage stability of the fragrance and is extremely useful. According to the present invention, beverages and other foods can be stably imparted to beverages and other foods over a long period of time with excellent flavor, color tone, turbidity, especially excellent flavor retention and stability, and high palatability. The production of powdered fragrances is possible, and it is extremely useful for applications in a wide range of fields such as food and drink.

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Claims (1)

(57) [Claim 1] A method for producing a powdered flavor, comprising drying an emulsified mixture containing a flavor, trehalose, an emulsifier and water.