JP5013512B2 - Essential oil dispersion stabilization method and beverage production method - Google Patents

Description

  The present invention relates to a method for dispersing and stabilizing essential oils in beverages, and a method for producing beverages. Specifically, after essential oils are dissolved in an aqueous alcohol solution of 80% or more, they are mixed with water containing water-soluble polysaccharides and / or emulsifiers. The present invention relates to a method for dispersing and stabilizing essential oil in a beverage by adsorbing the essential oil to the water-soluble polysaccharide and / or emulsifier, a method for producing a beverage using the method, and the beverage.

Fragrances are used when imparting the scent of fruits in beverages. Usually, natural flavors for beverages are made by collecting a water-soluble fragrance from fruits.
However, fruit contains many aroma components (essential oil components) that are insoluble in water, including limonene having a fresh scent. Therefore, it is difficult to produce a beverage that sufficiently reproduces the scent of fruits by using only conventional water-soluble fragrances. In particular, in alcoholic beverages such as Chuhai, which require a fragrance with a good top standing, it has been insufficient to use only conventional water-soluble natural fragrances.
Therefore, it has been considered desirable to use fruit essential oils for beverages in order to bring out a fresh feeling.

However, when essential oil is used in a beverage, it floats without dissolving in the beverage and forms an oil film.
Then, although the emulsified fragrance | flavor formed by emulsifying essential oil is developed, since essential oil will be covered with an emulsifier, it will become a thing with weak fragrance.

Patent Document 1 discloses a low-alcohol beverage that contains citrus essential oil and its weak terpeneless fragrance without emulsification and does not separate essential oil components when left standing. The separation of essential oil components refers to phenomena such as oil floating and precipitation.
However, usually, when an amount of essential oil necessary for realizing a fragrance having a good top standing is directly added, it does not mix with the beverage, and floats as it is to form an oil film.
Moreover, if it adds in the form of the essence fragrance | flavor which dissolved the essential oil component in alcohol, an essential oil component will precipitate as a fine particle and a drink will become cloudy. Thereafter, the fine particles gather to form large particles, and eventually form an oil film.
Therefore, in order to produce a transparent low-alcohol beverage that does not separate the essential oil component as in Patent Document 1, a large amount of essential oil cannot be added, and the beverage does not have a good aroma.

In addition, the present inventor has previously applied for a patent for a method for producing fruit juice in which an oil-soluble fragrance is adsorbed and stabilized on pulp such as pulp in fruit juice (see Patent Document 2).
The beverage produced by this method has a good fragrance of oil-soluble fragrance and a natural punchy fruit fragrance, but has the property of causing some precipitation of pulp.

  Therefore, there has been a demand for the development of a method for dispersing and stabilizing essential oils that does not require the use of fruit juice, does not cause pulp precipitation, and has a good aroma.

JP 2000-245431 A JP 2005-124567 A

It is an object of the present invention to provide a method for dispersing and stabilizing essential oils that does not necessarily require the use of fruit juice, does not cause precipitation of pulp, and has a high aroma.
The present invention also provides a method for producing a beverage that does not necessarily require the use of fruit juice, does not cause pulp precipitation, and has a good aroma of essential oil components, and a beverage produced by the method. It is the purpose.

As a result of intensive studies to solve the above problems, the present inventor has made use of the phenomenon that fine particles are formed when oil-soluble aromatic components once dissolved in a high-concentration aqueous alcohol solution are precipitated. It was found that the oil-soluble aromatic component can be finely and stably dispersed in an aqueous solution by adsorbing to the water-soluble polysaccharide.
Specifically, the essential oil is completely dissolved in an alcohol solution of 80% or more, preferably about 95%, and the beverage is mixed with water containing a water-soluble polysaccharide, and sugar, acidulant, etc. To manufacture. The beverage obtained in this way has an essential oil component that is finely and stably dispersed and clouded. In this method, the essential oil component is not covered with an emulsifier film, and the essential oil component is finely dispersed.
The present invention has been completed based on the above findings.

The water-soluble soybean polysaccharide, which is a kind of water-soluble polysaccharide, is obtained by hot water extraction of soybean pomace okara and has many side chains of arabinan and galactan in the galacturonic acid main chain. It is a polysaccharide with an overhanging structure and a molecular weight of several hundred thousand. Water-soluble soybean polysaccharides are known to have emulsifying power equivalent to that of gum arabic, and are used as emulsifiers for fragrances (oil fragrances) containing essential oil components (Yoshida Hitoshi et al., FFI JOURNAL, Vol. 1 , No. 10, 781-790 (2003)).
However, emulsified fragrances using water-soluble soybean polysaccharides are obtained by emulsifying oil fragrances and solubilizing them in water by homogenizing and integrating oil fragrances and high-concentration water-soluble soybean polysaccharides at high pressure. Since the polysaccharide film is formed around the fine particles of the oil fragrance, it has a weak point that the fragrance is weak like the ordinary emulsified fragrance.

That is, the present invention according to claim 1, the essential oil is dissolved in an aqueous solution of 80% or more of alcohol, and then the water-soluble polysaccharide alone or water containing both the water-soluble polysaccharide and the emulsifier, and the emulsified flavor and / or Alternatively, the present invention provides a method for dispersing and stabilizing an essential oil component in a beverage by mixing with an emulsion colorant and adsorbing the essential oil component to the water-soluble polysaccharide .
The present invention according to claim 2 provides the method according to claim 1, wherein the essential oil component in the beverage is dispersed so that the content is 5 ppm or more.
The present invention according to claim 3 provides the method according to claim 1 or 2, wherein the water-soluble polysaccharide is a water-soluble soybean polysaccharide.

The present invention according to claim 4 includes a step of dissolving an essential oil in an aqueous solution of 80% or more of alcohol, and the essential oil dissolved in an aqueous solution of 80% or more of the water-soluble polysaccharide alone or the water-soluble polysaccharide. Provided is a method for producing a beverage, which comprises a step of mixing with water containing both emulsifiers and an emulsified flavor and / or emulsified colorant .
The present invention according to claim 5 provides the method according to claim 4 , wherein the beverage contains 5 ppm or more of an essential oil component.
The present invention according to claim 6 provides the method according to claim 4 or 5 , wherein the water-soluble polysaccharide is a water-soluble soybean polysaccharide.
The present invention according to claim 7 provides the method according to any one of claims 4 to 6 , wherein the beverage is an alcoholic beverage .

In the present invention according to claim 8 , by adding a water-soluble polysaccharide in a beverage, a flavor containing an essential oil component, an emulsified flavor and / or an emulsified coloring are used in the beverage, and the essential oil component in the beverage Provided is a method for preventing destruction of an emulsified flavor and / or emulsified colorant that occurs when the content is 20 ppm or more.

According to the present invention, the essential oil component does not float on the liquid surface and is stabilized in a dispersed state as fine particles, so that a fresh, fragrant and stable beverage can be produced.
In addition, by using the method of the present invention, it is possible to disperse a large amount of essential oil components in water so that the beverage becomes cloudy without using an emulsified flavor, and to stabilize the beverage while being cloudy. In addition, when the usage-amount of essential oil is 40 ppm or less, it is possible to disperse | distribute an essential oil component substantially transparently.

Furthermore, when the emulsified fragrance or emulsified colorant and the fragrance containing the essential oil component are used in combination, a phenomenon occurs in which the emulsified fragrance or emulsified colorant is destroyed. Even if a fragrance | flavor and an emulsion colorant are used together, those destruction can be prevented.
Moreover, even if it uses the method of this invention for a drink containing fruit juice, dispersion | distribution and stability of an essential oil component are not impaired by fruit juice.
Moreover, when used in a fruit juice-containing beverage containing pulp, there is also an effect that the precipitation of the pulp of the fruit juice is obscured because the solution is cloudy.

Hereinafter, the present invention will be described in detail.
In the present invention according to claim 1, after the essential oil is dissolved in an aqueous solution of 80% or more of alcohol, it is mixed with water containing a water-soluble polysaccharide and / or an emulsifier, and the essential oil is adsorbed to the water-soluble polysaccharide and / or the emulsifier. This is a method of dispersing and stabilizing essential oils in beverages.
As the beverage according to the first aspect of the present invention, an alcoholic beverage, particularly Chuhai is preferred.

In the present invention according to claim 1, the essential oil is a natural essential oil obtained by pressing or extracting the skin.
The essential oil used in the present invention according to claim 1 is preferably citrus oil such as orange oil. In addition, the essential oil in this invention includes what was refine | purified and concentrated by performing terpene cut etc.
In addition, said essential oil can be used individually or in combination of 2 or more types.

  The essential oil is first dissolved in an aqueous alcohol solution of 80% or more, preferably 80 to 95%, particularly preferably 90 to 95% to prepare an essential oil component-containing alcohol solution. If the alcohol concentration is less than the lower limit, the essential oil component is precipitated. As the alcohol, ethanol is particularly suitable.

  Here, the concentration of the essential oil component in the essential oil component-containing alcohol solution can be 10 to 100,000 ppm (w / v), and preferably 100 to 10,000 ppm (w / v). If the concentration of the essential oil component is less than the lower limit, the fragrance is weak. On the other hand, if the concentration of the essential oil component exceeds the upper limit, the aroma and bitterness become too strong, and it is difficult to stabilize when added to a beverage.

Next, the essential oil component-containing alcohol solution is mixed with water containing a water-soluble polysaccharide and / or an emulsifier. At this time, as described in claim 2, the concentration of the essential oil component in the final beverage is 5 to 200 ppm, preferably 50 to 150 ppm, more preferably 90 to 110 ppm (both are w / v). To do. If the concentration is less than the lower limit, the fragrance is weak. Moreover, when a density | concentration exceeds an upper limit, a fragrance and a bitter taste will become strong too much, and it will be hard to stabilize.
The method of mixing is not particularly limited, but is stirred well so that the essential oil component is uniformly adsorbed and stabilized by the water-soluble polysaccharide and / or emulsifier.

  In the present invention according to claim 1, the water-soluble polysaccharide is a polysaccharide having a property of being soluble in water, as long as it can be used for beverages. In general, a polysaccharide is a carbohydrate produced by dehydration condensation of two or more molecules of a monosaccharide by a glycosidic bond, but the water-soluble polysaccharide of the present invention has a molecular weight of 100,000 to 10,000,000, particularly a molecular weight of 100,000 to 1,000,000. A polymer is preferred. If the molecular weight is less than the lower limit, the essential oil component is difficult to stabilize. On the other hand, when the molecular weight exceeds the upper limit, the viscosity increases and the aroma is deteriorated.

Specific examples of the water-soluble polysaccharide suitably used in the present invention according to claim 1 include those derived from soybean as described in claim 3. Soy-derived water-soluble polysaccharides (hereinafter sometimes referred to as water-soluble soy polysaccharides) can be obtained by hot water extraction of soybeans from soybeans, for example, under the trade name “Soya Five S”. Commercially available from Fuji Oil Co., Ltd. Pectin is also effective as the water-soluble polysaccharide of the present invention.
These water-soluble polysaccharides can be used alone or in combination of two or more.

In the present invention according to claim 1, the emulsifier may be anything that can be used for beverages. Specific examples include starch octynyl succinate, glycerin fatty acid ester, lecithin, gum arabic and the like. Among them, starch octynyl succinate and glycerin fatty acid ester which are transparently soluble in water are preferable.
In addition, these emulsifiers can be used individually or in combination of 2 or more types.

The above water-soluble polysaccharide and emulsifier can be used in combination.
In the present invention according to claim 1, the water-soluble polysaccharide and / or emulsifier is used as an aqueous solution as described above.
The concentration of the water-soluble polysaccharide and / or emulsifier in this aqueous solution can be 10 to 10,000 ppm, and preferably 50 to 2500 ppm (both are w / v). If the concentration is less than the lower limit, the essential oil component separates and floats. Moreover, when a density | concentration exceeds an upper limit, flavor will worsen and a viscosity will also become high.

When an essential oil component-containing alcohol solution and water containing a water-soluble polysaccharide and / or an emulsifier are mixed, the alcohol concentration decreases, so that the essential oil component dissolved in the alcohol precipitates as fine particles. The fine particles of the essential oil component are uniformly and stably adsorbed onto the molecular chains of water-soluble polysaccharides and / or emulsifiers that are uniformly dissolved in water.
Thus, the essential oil component of a high concentration of 5 ppm or more can be stably dispersed in water by stably adsorbing to the water-soluble polysaccharide and / or emulsifier molecule. In particular, when the concentration of the essential oil component is 10 to 40 ppm, the essential oil component can be stabilized in water in a substantially transparent state. On the other hand, when the concentration of the essential oil component is 50 to 200 ppm, the essential oil component can be stabilized in a state of being clouded in water.
Moreover, in this invention, since an essential oil component is made to adsorb | suck to the molecule | numerator surface of water-soluble polysaccharide and / or an emulsifier, fragrance can be improved.

  The liquid in which the essential oil component is stably dispersed as described above can be used as a beverage as it is, but other flavors, coloring agents, seasonings, sweeteners, antioxidants, and the like that are usually used in beverages Things, water, carbon dioxide, etc. may be added. Moreover, it can also sterilize as needed.

Although the kind of the other fragrance | flavor and coloring agent which are added in a drink is not specifically limited, The thing of the emulsification type by which the surface is surrounded by the emulsifier is used suitably.
As described above, when an emulsified fragrance or emulsified colorant is used in combination with a fragrance containing an essential oil component, a phenomenon occurs in which the emulsified fragrance or emulsified colorant is destroyed. This is because the essential oil is adsorbed on the emulsifier molecules on the outside of the emulsified fragrance and emulsified colorant, and the emulsified fragrance and emulsified colorant that have been dispersed aggregate due to the force of the essential oil attracting. It will end up.
However, if water-soluble polysaccharides such as soybean polysaccharide are contained in the beverage, the essential oil is adsorbed by itself, so that it is possible to prevent the essential oil from adsorbing to the emulsifier molecule.
In addition, in the manufacturing process of a drink, the stable dispersion state of the above essential oil components is not impaired.

The present invention according to claim 5 includes a step of dissolving essential oil in an aqueous solution of 80% or more alcohol, and mixing the essential oil dissolved in an aqueous solution of 80% or more with water containing a water-soluble polysaccharide and / or an emulsifier. It is the manufacturing method of a drink including the process to do.
As the beverage according to the fifth aspect of the present invention, as described in the eighth aspect, an alcoholic beverage, particularly Chuhai is preferable.

The essential oil in the present invention according to claim 5 is a natural essential oil obtained by squeezing or extracting the skin as described in the description of claim 1, and citrus oils such as orange oil are used. Is preferred. In addition, what was refine | purified and concentrated by performing a terpene cut etc. is contained in the oil-soluble aromatic component in this invention.
In addition, said essential oil can be used individually or in combination of 2 or more types.

  First, in the step of dissolving the essential oil in the alcohol aqueous solution, the essential oil is dissolved in an alcohol aqueous solution of 80% or more, preferably 80 to 95%, particularly preferably 90 to 95% to prepare an essential oil component-containing alcohol solution. If the alcohol concentration is less than the lower limit, the essential oil does not dissolve. As the alcohol, ethanol is particularly suitable.

  Here, the concentration of the essential oil component in the essential oil component-containing alcohol solution can be 10 to 100,000 ppm (w / v), and preferably 100 to 10,000 ppm (w / v). If the concentration of the essential oil component is less than the lower limit, the fragrance is weak. On the other hand, if the concentration of the essential oil component exceeds the upper limit, the aroma and bitterness are too strong and the stability is also deteriorated.

Next, in the step of mixing the essential oil dissolved in the aqueous alcohol solution with water containing the water-soluble polysaccharide and / or emulsifier, the essential oil component-containing alcohol solution is used in the final beverage as described in claim 6. Mix with water containing water-soluble polysaccharides and / or emulsifiers so that the concentration of the essential oil component is 5 to 200 ppm, preferably 50 to 150 ppm, more preferably 90 to 110 ppm (both are w / v). To do. If the concentration is less than the lower limit, the fragrance is weak. Moreover, when a density | concentration exceeds an upper limit, a fragrance and a bitter taste will become strong too much, and stability will also worsen.
The method of mixing is not particularly limited, but is stirred well so that the essential oil component is uniformly adsorbed and stabilized by the water-soluble polysaccharide and / or emulsifier.

  In the present invention according to claim 5, the water-soluble polysaccharide is a polysaccharide having a property of being soluble in water as described in the description of claim 1, as long as it can be used for beverages. Among them, a polymer having a molecular weight of 100,000 to 10,000,000, particularly a polymer having a molecular weight of 100,000 to 1,000,000 is preferable. If the molecular weight is less than the lower limit, the essential oil component is difficult to stabilize. On the other hand, when the molecular weight exceeds the upper limit, the viscosity increases and the aroma is deteriorated.

Specific examples of the water-soluble polysaccharide suitably used in the present invention according to claim 5 include, as described in claim 7, a water-soluble soybean polysaccharide (for example, trade name: Soya Five S, Fuji Oil Co., Ltd.). ) And the like. Pectin is also effective.
These water-soluble polysaccharides can be used alone or in combination of two or more.

In the present invention according to claim 5, the emulsifier may be anything that can be used for beverages. Specific examples include starch octynyl succinate, glycerin fatty acid ester, lecithin, gum arabic, and the like. Among them, starch octynyl succinate and glycerin fatty acid ester are preferable.
In addition, these emulsifiers can be used individually or in combination of 2 or more types.

The above water-soluble polysaccharide and emulsifier can be used in combination.
In the present invention according to claim 5, the water-soluble polysaccharide and / or emulsifier is used as an aqueous solution as described above.
The concentration of the water-soluble polysaccharide and / or emulsifier in this aqueous solution can be 10 to 10,000 ppm, and preferably 50 to 2500 ppm (both are w / v). If the concentration is less than the lower limit, the essential oil component separates and floats. Moreover, when a density | concentration exceeds an upper limit, flavor will worsen and a viscosity will also become high.

As described above, when the essential oil component-containing alcohol solution and water containing the water-soluble polysaccharide and / or emulsifier are mixed, the fine particles of the essential oil component deposited on the water-soluble polysaccharide and / or emulsifier molecular chain. By adsorbing uniformly and stably, not only can a high-concentration essential oil component of 5 ppm or more be stably dispersed in water, but also the fragrance of the essential oil component can be improved.
In particular, when the concentration of the essential oil component is 10 to 40 ppm, the essential oil component can be stabilized in water in a substantially transparent state. On the other hand, when the concentration of the essential oil component is 50 to 200 ppm, the essential oil component can be stabilized in a state of being clouded in water.

  The liquid in which the essential oil component is stably dispersed as described above can be used as a beverage as it is, but other flavors, coloring agents, seasonings, sweeteners, antioxidants, and the like that are usually used in beverages Things, water, carbon dioxide, etc. may be added. Moreover, it can also sterilize as needed.

Although the kind of the other fragrance | flavor and coloring agent which are added in a drink is not specifically limited, The thing of the emulsification type by which the surface is surrounded by the emulsifier is used suitably.
As described above, when an emulsified fragrance or emulsified colorant is used in combination with a fragrance containing an essential oil component, the essential oil is adsorbed on the emulsifier molecules outside the emulsified fragrance or emulsified colorant, and the essential oil is dispersed by the attractive force. Since the emulsified fragrance and the emulsified colorant are aggregated, the emulsified fragrance and the emulsified colorant are floated and separated. However, if water-soluble polysaccharides such as soybean polysaccharide are contained in the beverage, the essential oil is adsorbed by itself, so that it is possible to prevent the essential oil from adsorbing to the emulsifier molecule.

In addition, in the manufacturing process of a drink, the stable dispersion state of the above essential oil components is not impaired.
It is the present invention according to claim 11 that provides a beverage produced in this manner.

The present invention according to claim 11 is a beverage containing an essential oil component, wherein the essential oil component is dispersed and substantially transparent and stabilized while adsorbed on a water-soluble polysaccharide and / or emulsifier. .
In the present invention according to claim 11, the beverage is preferably an alcoholic beverage, particularly Chu-Hi, as described in claim 14.

  The beverage of the present invention according to claim 11 is produced by the beverage production method described above, and contains an essential oil component once dissolved in an alcohol aqueous solution of 80% or more, containing a water-soluble polysaccharide and / or an emulsifier. It is a beverage in which essential oil components precipitated as fine particles by mixing with water are stably dispersed in a state where they are adsorbed on the molecular surface of the water-soluble polysaccharide and / or emulsifier.

In the present invention according to claim 11, the essential oil component is a natural essential oil obtained by squeezing or extracting the skin as described in the description of claim 1, and preferably a citrus system such as orange oil. It is an essential oil. In addition, what was refine | purified and concentrated by performing a terpene cut etc. is contained in the oil-soluble aromatic component in this invention.
In addition, said oil-soluble aromatic component can be used individually or in combination of 2 or more types.

  As described in claim 12, the concentration of the essential oil component in the beverage of the present invention according to claim 11 is preferably 10 to 40 ppm, more preferably 10 to 30 ppm (both are w / v). If the concentration is less than the lower limit, the scent is too weak. Moreover, when a density | concentration exceeds an upper limit, it does not melt | dissolve transparently.

  In the present invention according to claim 11, the water-soluble polysaccharide is a polysaccharide having a property of being soluble in water as described in the description of claim 1, as long as it can be used for beverages. Of these, those having a molecular weight of 100,000 to 10,000,000 are preferred, and those having a molecular weight of 100,000 to 1,000,000 are particularly preferred. If the molecular weight is less than the lower limit, the essential oil component is difficult to stabilize. Further, when the molecular weight exceeds the upper limit, it becomes cloudy and does not become transparent.

Specific examples of the water-soluble polysaccharide suitably used in the present invention according to claim 11 include, as described in claim 13, a water-soluble soybean polysaccharide (for example, trade name: Soya Five S, Fuji Oil Co., Ltd.). ) And the like. Pectin is also effective.
These water-soluble polysaccharides can be used alone or in combination of two or more.

In the present invention according to claim 11, the emulsifier may be anything that can be used for beverages. Specific examples include octyl succinic acid ester of starch, glycerin fatty acid ester, lecithin, gum arabic and the like. Among them, octyl succinic acid ester of starch and glycerin fatty acid ester are preferable.
In addition, these emulsifiers can be used individually or in combination of 2 or more types.

The above water-soluble polysaccharide and emulsifier can be used in combination.
The concentration of the water-soluble polysaccharide and / or emulsifier in the beverage of the present invention according to claim 11 is preferably 10 to 2000 ppm, more preferably 50 to 1000 ppm (all are w / v). When the concentration is less than the lower limit, separation of essential oil components is observed. Moreover, when a density | concentration exceeds an upper limit, a viscosity will become high and fragrance will worsen.

In the present invention according to claim 11, “transparent” refers to a state that is visible to the naked eye, and is 0.01 or less in terms of absorbance (OD ₇₂₀ ).

In the present invention according to claim 16, by adding a water-soluble polysaccharide in a beverage, a fragrance containing an essential oil component and an emulsified fragrance and / or an emulsified colorant are used in the beverage, and the essential oil component in the beverage This is a method for preventing the destruction of the emulsified flavor and / or emulsified colorant that occurs when the content is 20 ppm or more.
As described above, when the emulsified fragrance or emulsified colorant and the fragrance containing the essential oil component are used in combination, a phenomenon occurs in which the emulsified fragrance or emulsified colorant is destroyed. This is because the essential oil is adsorbed on the emulsifier molecules on the outside of the emulsified fragrance and emulsified colorant, and the dispersed emulsified fragrance and emulsified colorant are agglomerated due to the attracting force of the essential oil, resulting in levitation and precipitation. is there. Such a phenomenon occurs particularly when the content of the essential oil component in the beverage is 20 ppm or more.
However, in the method of the present invention according to claim 16, emulsification is performed in order to prevent the essential oil from adsorbing to the emulsifier molecule by adsorbing the essential oil by itself by adding the water-soluble polysaccharide to the beverage. Even when a fragrance, an emulsified colorant and a fragrance containing an essential oil component are used in combination, their destruction (floating, sedimentation, adhesion to a container wall surface, etc.) can be prevented.

Hereinafter, the present invention will be described specifically by way of examples.
Example 1
(1) Dissolution of orange oil with various water-soluble polysaccharides and emulsifiers Orange oil (peel oil) according to the method of the present invention using water-soluble soybean polysaccharides (Soya Five S, Fuji Oil Co., Ltd.) and various emulsifiers 5 times concentrated product, Build) was dissolved and the effect was verified. The orange oil used is a weak terpene of essential oil derived from orange peel.
First, pectin (GENU PECTIN TYPE YM150-LT, CP Kerco Japan), water-soluble soybean polysaccharide, emulster (Emalster A1, Matsutani Chemical) and glycerin fatty acid ester (Saneigen) are each 100 ppm (w / v) in water. Dissolved. All of these were transparently dissolved.
Next, add 925 ml of aqueous solution of the above water-soluble soybean polysaccharide and emulsifier to 77 ml of orange oil dissolved at a predetermined concentration in 95% aqueous ethanol solution, and add 1000 ml of orange oil solution (ethanol 7%). Prepared. The volume decreases slightly with the mixing of alcohol and water.
As a control, an equal amount of water not containing the water-soluble soybean polysaccharide and the emulsifier was added and mixed in place of the water-soluble soybean polysaccharide or the aqueous solution of the emulsifier.
The results of measuring the absorbance (OD ₇₂₀ ) immediately after addition and mixing are shown in FIG. In FIG. 1, the vertical axis represents the absorbance at OD ₇₂₀ , and the horizontal axis represents the final orange oil concentration (ppm (w / v)). In addition, it shows that the degree of white turbidity is smaller and the solubility of orange oil is higher as the absorbance (OD ₇₂₀ ) is lower.

As a result, when glycerin fatty acid ester was added, the degree of white turbidity was less than that of the control, and the solubility of orange oil increased. On the other hand, in other test groups, the results were almost the same as the control group.
Therefore, it was found that a larger amount of orange oil can be dissolved in water by using glycerin fatty acid ester.
Moreover, it turned out that it is preferable to make orange oil density | concentration into 50-200 ppm in order to obtain moderate cloudiness from the result of FIG.

(2) Stability of orange oil by various water-soluble polysaccharides and emulsifiers Next, 100 ppm (w / v) of orange oil dissolved (dispersed) in the above was left at 20 ° C. for 4 days. The results of measuring absorbance (OD ₇₂₀ ) on day 0 (immediately after addition and mixing), day 2 and day 4 are shown in FIG. In FIG. 2, the vertical axis represents the absorbance at OD ₇₂₀ , and the horizontal axis represents the number of storage days after addition / mixing.
As a result, in the control without addition of the water-soluble soybean polysaccharide and the emulsifier, the absorbance decreased rapidly, and on the 4th day, the orange oil completely separated and floated and the cloudiness disappeared. On the other hand, when the water-soluble soybean polysaccharide or the emulsifier was added, the orange oil did not float and remained cloudy and stable. However, in the system using pectin, there was a slight tendency to decrease turbidity.
Therefore, it has been clarified that the orange oil can be dispersed and stabilized in water by using the water-soluble soybean polysaccharide or the emulsifier by the method of the present invention.

Example 2 (dissolution of orange oil with glycerin fatty acid ester)
In Example 1, a test was conducted to determine how much orange oil can be transparently dissolved by the glycerin fatty acid ester, which was found to have the highest solubility of orange oil.
First, 100 ppm (w / v) of glycerin fatty acid ester (San-Ei) was dissolved in water. Next, the above glycerin fatty acid ester aqueous solution is added to and mixed with orange oil (peel oil 5 times concentrated product, Build) dissolved in 95% ethanol aqueous solution at a predetermined concentration, and the orange oil content is 0 to 50 ppm. An orange oil solution having a glycerin fatty acid ester content of 99 ppm (all w / v) was prepared. As a control, an equivalent amount of water not containing glycerin fatty acid ester was added and mixed in place of the glycerin fatty acid ester aqueous solution. FIG. 3 shows the absorbance (OD ₇₂₀ ) of each test section immediately after production.
As a result, in the control system, when the orange oil content exceeds 15 ppm (w / v), OD ₇₂₀ exceeds 0.01 and turbidity is observed, but in the glycerin fatty acid ester system, up to about 40 ppm. , Was kept transparent.

Example 3 (Stability of orange oil by water-soluble soybean polysaccharide)
A beaker was charged with 76 ml of 95% alcohol, and 0.1 g of orange oil (peel oil 5-fold concentrated product, Build) was added and completely dissolved to prepare an orange oil solution (1300 ppm (w / v)). To this 76 ml of orange oil solution, 400 ml of an aqueous solution (2500 ppm (w / v)) in which 1 g of water-soluble soybean polysaccharide (Soya Five S) is dissolved is added and stirred well, and 210 ppm of orange oil and water-soluble soybean polysaccharide are added. A solution containing 2100 ppm (both w / v) was prepared.
As the alcohol concentration decreased, the orange oil dissolved in the alcohol precipitated as fine particles, and the solution became cloudy. At the same time, the orange oil was uniformly adsorbed and stabilized by the water-soluble soybean polysaccharide that was uniformly dissolved in the solution.
Next, 2 g of citric acid (San-Ei), 50 g of 55% fructose-glucose liquid sugar (Kato Chemical) and water were added, and after stirring and dissolving to a total volume of 1000 ml, carbon dioxide was added to 2.3 vol. Was made. In addition, 100 ppm of orange oil and 1000 ppm of water-soluble soybean polysaccharide are dissolved in this chuhai stock solution.
This orange chuhai stock solution was filled into five 200 ml glass bottles to prepare test articles.
In addition, an orange chu-hi stock solution was prepared in the same manner as above except that the water-soluble soybean polysaccharide was not added, and bottled as a control product.

These two products were stored at 4 ° C., 20 ° C. or 37 ° C., and subjected to sensory evaluation and appearance observation. FIG. 4 shows changes with time in absorbance (OD ₇₂₀ ) in each test group.
Immediately after completion, both samples had a strong and fresh orange aroma in sensory evaluation, and the appearance was entirely cloudy.
At 4 days after the start of the storage test, as for the control product, orange oil adhered as a white film on the inner wall surface of the upper part of the glass bottle, and the Zhuhai stock solution itself became transparent. On the other hand, the test product did not adhere to the glass wall surface of orange oil even after 4 days and remained cloudy. In addition, in the sensory evaluation at this point, the test sample maintained the same fresh flavor as it was immediately after the completion of the test at all temperature conditions, but the fresh fragrance was considerably lost due to the separation of the orange oil in the control product. It was.
Even after one month from the start of the storage test, the test product was not adsorbed with orange oil on the glass wall surface and kept in a cloudy state. On the other hand, the control product remained separated.
In addition, as a result of sensory evaluation, the test product was superior in fragrance as compared with the control product.

Example 4 (Stability of emulsion colorant in the presence of orange oil by water-soluble soybean polysaccharide)
A beaker was charged with 76 ml of 95% alcohol, and 0.1 g of orange oil (peel oil 5-fold concentrated product, Build) was added and completely dissolved to prepare an orange oil solution (1300 ppm (w / v)). 400 ml of an aqueous solution (2500 ppm (w / v)) in which 1 g of a water-soluble soybean polysaccharide (Soya Five S) is dissolved is added to 76.1 ml of this orange oil solution, and the mixture is stirred well to give 210 ppm of orange oil, A solution containing 2100 ppm (both w / v) saccharides was prepared.
As the alcohol concentration decreased, the orange oil dissolved in the alcohol precipitated as fine particles, and the solution became cloudy. At the same time, the orange oil was uniformly adsorbed and stabilized by the water-soluble soybean polysaccharide that was uniformly dissolved in the solution.

Next, 2 g of citric acid (San-Ei), 50 g of 55% fructose-glucose liquid sugar (Kato Chemical), and emulsified colorants (β-carotene, sucrose fatty acid ester, gum arabic, manufactured by Hasegawa Kogyo Co. ) 1 g and water were added, and the total amount was 1000 ml. After stirring and dissolving, carbon dioxide gas was added to 2.3 vol to prepare an orange chu-hi stock solution. In this chuhai stock solution, 105 ppm of orange oil and 1000 ppm of water-soluble soybean polysaccharide are dissolved.
This orange chuhai stock solution was filled into five 200 ml glass bottles to prepare test articles.
In addition, an orange chu-hi stock solution was prepared in the same manner as above except that the water-soluble soybean polysaccharide was not added, and bottled as a control product.

These two products were stored at 4 ° C., 20 ° C. or 37 ° C., and subjected to sensory evaluation and appearance observation.
Immediately after completion, both samples had a strong and fresh orange fragrance in sensory evaluation, and the appearance was yellowish throughout.
At 4 days after the start of the storage test, in the control product, orange oil and colorant adhered to the inner wall surface of the upper part of the glass bottle as a yellow film, and the Zhuhai stock solution itself became translucent.
On the other hand, even after 4 days, the test product did not adhere to the glass wall surface of the orange oil and the colorant and remained yellowish. In addition, in the sensory evaluation at this point, the test sample maintained the same fresh flavor as it was immediately after the completion of the test at all temperature conditions, but the fresh fragrance was considerably lost due to the separation of the orange oil in the control product. It was.
Even after one month from the start of the storage test, the test product was not adsorbed with orange oil and colorant on the glass wall surface, and was kept in a cloudy state. On the other hand, the control product remained separated. In addition, as a result of sensory evaluation at this time, the test product was superior in fragrance as compared with the control product.

Using water-soluble soybean polysaccharide or various emulsifiers is a graph showing the absorbance (OD ₇₂₀₎ when dissolved orange oil at a predetermined concentration. The orange oil was 100ppm dissolved using water-soluble soybean polysaccharide or various emulsifiers is a graph showing changes with time in absorbance (OD ₇₂₀₎ when left. With glycerol fatty acid ester is a graph showing the absorbance (OD ₇₂₀₎ when dissolved orange oil at a predetermined concentration. The orange oil was 100ppm dissolved using water-soluble soybean polysaccharide is a graph showing changes with time in absorbance (OD ₇₂₀₎ when left.

Claims (8)

After dissolving essential oil in 80% or more alcohol aqueous solution, water-soluble polysaccharide alone or water containing both water-soluble polysaccharide and emulsifier, and emulsified flavor and / or emulsified colorant are mixed, and the water-soluble A method of dispersing and stabilizing an essential oil component in a beverage by adsorbing the essential oil component to a polysaccharide .   The method of Claim 1 disperse | distributed so that content of the essential oil component in a drink may be 5 ppm or more.   The method according to claim 1 or 2, wherein the water-soluble polysaccharide is a water-soluble soybean polysaccharide.   A step of dissolving an essential oil in an aqueous alcohol solution of 80% or more, and the essential oil dissolved in an aqueous solution of 80% or more of the water-soluble polysaccharide alone or water containing both the water-soluble polysaccharide and an emulsifier, and A method for producing a beverage, comprising a step of mixing with an emulsified flavor and / or an emulsified colorant.   The method of Claim 4 that a drink contains 5 ppm or more of essential oil components.   The method according to claim 4 or 5, wherein the water-soluble polysaccharide is a water-soluble soybean polysaccharide.   The method in any one of Claims 4-6 whose drink is an alcoholic drink.   Occurs when a water-soluble polysaccharide is added to a beverage, and a flavor containing an essential oil component and an emulsified flavor and / or emulsified color are used in the beverage, and the content of the essential oil component in the beverage is 20 ppm or more. , A method for preventing destruction of emulsified flavor and / or emulsified color.

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