JPS61247352A - Solubilized flavor preparation - Google Patents

Abstract

PURPOSE:A solubilized flavor preparation being dissolved transparently when it is added to a food or drink, neither forming precipitate nor separating spice even if the food or drink is sterilized under heating, obtained by blending a saponin with a sucrose fatty acid monoester and spice. CONSTITUTION:0.075-1.35wt% calculated as aglycone concentration based on weight of the whole preparation of a saponin such as quillaiasaponin, etc., 0.13-7.0wt% sucrose fatty acid monoester such as sucrose hardened beef tallow monoester, etc., and 1-41wt% spice are used, mixed with a proper amount of water while stirring, and, optionally, further blended with proper amounts of a solubilization auxiliary, an extender, a HLB adjustor, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application J] The present invention relates to a novel solubilized flavor preparation.

The flavor preparation of the present invention contains saponin, sucrose fatty acid monoester, fragrance, and water, and is suitably used as a flavoring agent for food and drink products.

[Prior art and its problems] Conventionally, flavor preparations used as flavoring agents for food and drink products have been prepared by dissolving flavoring agents in ethyl alcohol water.

Since perfumes generally dissolve well in ethyl alcohol water, various perfume formulations can be prepared. However, in such conventional flavor formulations,
There is a disadvantage that ethyl alcohol evaporates or that when a large amount of flavor preparation is used, the flavor (oil) may separate during the manufacturing process and/or in the flavored food or drink. Furthermore, the concentration of ethyl alcohol used is 6 for non-hazardous materials.
The concentration is limited to 0% or less, and conventional flavor preparations can only use fragrances that dissolve at such concentrations.

It is generally known that surfactants are used to dissolve oil components such as fragrances, but so far no solubilized flavor formulations with good thermal stability using surfactants have been known. . This is because when surfactants are used, flavor preparations become cloudy, or when added to foods and drinks, flavors separate during the heat sterilization process.

[Means for Solving the Problems] The present inventor completed the present invention as a result of intensive research in order to provide a novel solubilized flavor preparation with a strong flavor that does not have the above-mentioned drawbacks. The present invention uses nabonins as an aglycone concentration of 0.075 to 1.35% (weight percentage in the entire preparation, hereinafter the same in the present invention), sucrose fatty acid monoester to 0.13 to 7.0%, and fragrance. and water (appropriate m).

The saponins used in the present invention are not particularly limited, but include root saponin extracted from the roots of bellflower, etc., legume saponin extracted from soybeans, Quillaja saponin extracted from the bark of Quillaja savonaria mole, etc. Preferably used. These saponins need to be free of water-insoluble impurities.

As the sucrose fatty acid monoester, sucrose monoesters of fatty acids having CI4 to 018 are preferably used, and the most effective one is sucrose monostearate such as sucrose hardened beef tallow monoester. Mixtures of these monoesters with di- or (and) triester can also be used, but in that case the content of di- and triester is preferably 30% or less. There are no particular restrictions on the flavoring agent, and any flavoring agent used for flavoring foods and drinks can be used.

In the flavor formulation of the present invention, the contents of saponins, sucrose fatty acid monoester, and flavoring agents are limited to specific ranges. That is, saponins have an aglycone concentration of 0.
075-1.35%, sucrose fatty acid monoester 0.
13-7.0%, and perfume at a concentration of 1-41%. It is preferable that a of the saponins is excreted 0.14 to 0.6 times as much as sucrose fatty acid monoester as aglycone weight. Moreover, the fragrance|flavor is preferably 2.0 to 15% in total of saponins and sucrose fatty acid monoester. Water is used as necessary to dissolve the above ingredients.

In the solubilized flavor preparation of the present invention, various auxiliary agents can be used within the range that does not impede the purpose. For example, ethyl alcohol, propylene glycol as a solubilizing agent, sugars such as sucrose, glucose, fructose or reduced starch hydrolyzate as a bulking agent, HLB
As a regulator, a glycerin fatty acid ester such as glyceryl monocabrilate, a polyglycerin fatty acid ester, etc. can be used.

Next, the present invention will be explained in more detail with reference to Examples.

Example 1 Purified sucrose hardened beef tallow monoester (95% monoester
% or more) 3.5g with 29g of ethanol and 93g of water
5 g of solution by heating, then 44.5 g of reduced starch hydrolyzate, 7 g of glycerin monocabrilate,
Add 12.5 g of purified Quillaja saponin (containing 4.5% saponins as aglycone concentration) and dissolve uniformly. Add 10 g of sea washer oil to this solution and gently stir to obtain a transparent solubilized flavor preparation.

1/1000 of the thus obtained flavor preparation was added to syrup (120.5 g of caster sugar, 41 g of citric acid and 1.3 g of sodium citrate dissolved in water to make 1000Id), and heat sterilized at 95°C for 30 minutes. did. This perfumed solution was a transparent solution without any changes such as precipitation or oil separation.

Example 2 A transparent solubilized flavor preparation having the following composition was prepared in the same manner as in Example 1.

Perilla oil 10 (g) Refined sucrose hardened beef tallow monoester 0.13 (Contains over 95% monoester) Quillaja saponin 1.61 (Contains 45% aglycone concentration) Propylene glycol 2195% Ethyl alcohol 4027.2 Total 100 ( g) Example 3 A solubilized flavor preparation having the following composition was prepared by the same operation as in Example 1, and the state of the preparation was observed.

Furthermore, for comparison, control flavor formulations 1 to 3 that do not use a combination of saponins and sucrose fatty acid monoester
were prepared and the condition of the preparation was compared and observed. Its composition and observation results are shown in Table 1. In the following composition, sucrose hardened tallow ester contains 75% as monoester,
Also, the same saponin as in Example 1 was used.

Example 4 Solubilized flavor preparations of the present invention and control flavor preparations 4 to 4 having the following compositions were prepared in the same manner as in Example 1.
6 was prepared and the state of the preparation was comparatively observed. The composition and results are shown in Table 2.

The same sucrose hardened tallow ester and saponin as in Example 3 were used.

Dimensions 100 1+K ^(Example 5 Solubilized flavor preparations of the present invention and control flavors 7 to 10 having the following compositions were prepared in the same manner as in Example 1.
were prepared and the condition of the formulation was compared and observed. The composition and results are shown in Table 3. The same sucrose hardened tallow ester and saponin as in Example 3 were used.

The flavor formulations in Examples 3 to 5 above were uniform clear solutions or clear-like pastes.

On the other hand, the flavor formulations in Control Examples 1 to 9 were
The oil was separated.

Furthermore, in the case of the flavor formulation of Example 3, 1/30 of that
00, and in the case of the flavor formulations of Examples 4 and 5, its i/1000 is syrup (caster sugar 120.5
g, 4.1 g of citric acid and 1.3 g of sodium citrate
Dissolved in water and added to 100 (ld), 9
Heat sterilization was performed at 5°C for 30 minutes. There was no change such as precipitation separation in any of the solutions, and they were transparent.

Example 6 Purified sucrose hardened beef tallow monoester (95% monoester
% or more) was heated and dissolved in a solution of 8.5 g of ethanol and 43 g of high fructose sugar, and after confirming complete dissolution, 5 g of glyceryl monocaprylate and purified saponin (concentration of 4.4% aglycone) were dissolved. 16 (containing saponins) was dissolved uniformly and confirmed to be transparent. Next, orange oil 22.5!7 was added and stirred gently, resulting in a transparent solubilized flavor preparation. can get. This formulation is clear and non-turbid at -5°C to 60°C.

Also, a transparent solution is obtained by flavoring 1/10,000 of this flavor preparation into syrup (120.5 SF of caster sugar, 4.1 g of citric acid, and 1.3 g of sodium citrate dissolved in water to make 1000 ae). When this was sterilized at 95° C. for 30 minutes, there was no change such as separation of precipitated oil, and a clear solution was obtained.

Example 7 A transparent solubilized flavor preparation having the following composition was prepared in the same manner as in Example 6. The same sucrose hardened beef tallow ester and length bonin as in Example 1 were used.

Grapefruit turpenless oil 2.2 (g) Glyceryl monocabrilate 1.35 Refined sucrose hardened beef tallow monoester 0.675 Quillaja saponin 2.15 High fructose high fructose
90.7950 el rucole 2.925 total 1oo (g
(Effects of the Invention) As is clear from the above description, the flavor preparation of the present invention has many advantages over conventional ones. That is,
The flavor formulation of the present invention is itself a homogeneous, transparent solution or paste. Furthermore, the flavor preparation of the present invention easily dissolves transparently when added to food/drinks, and does not cause precipitation or oil separation even when the food/beverage products are heat sterilized.

Claims (3)

[Claims] (1) Aglycone concentration of saponins is 0.075~
1.35% (weight percent in the entire preparation, same below),
A solubilized flavor preparation containing 0.13 to 7.0% sucrose fatty acid monoester, 1 to 41% fragrance, and water (appropriate amount). (2) The solubilized flavor preparation according to claim 1, wherein the saponin is Quillaja saponin. (3) The solubilized flavor preparation according to claim 1 or 2, wherein the sucrose fatty acid monoester is a sucrose hardened beef tallow monoester.