Title of invention: Spray-drying composition
Technical field
[0001]
　The present invention relates to a method for producing a powder composition capable of stably retaining a flavor and aroma having excellent palatability for a long period of time, and a food containing the powder composition.
Background technology
[0002]
　Powdered flavors are widely used, for example, for flavoring foods, and many manufacturing methods have been reported. As a typical production method, a perfume is added to a mixture composed of an emulsifier and an excipient, and then the obtained emulsified composition is dried to produce a powdered perfume. The perfume is added to gum arabic or the like. , A method of drying the obtained emulsified composition to produce a powdered fragrance is known. However, the powdered fragrances obtained by these methods are not sufficiently satisfactory in terms of aroma characteristics, such as aroma retention and stability, and aroma expression. As a method for solving the retention and stability of aroma, a technique for coexisting oligosaccharides such as trehalose, cellobiose and maltose with powdered flavors has been reported (Japanese Patent Laid-Open No. 09-109711, JP-A 2011-026411, JP-A-2001-). Although 061435) was able to significantly improve the retention and stability of aroma by this technique, it has been desired to develop a powdered fragrance with further improved aroma characteristics.
[0003]
　It has also been reported that the flavor can be stably maintained for a long period of time by using a desalting emulsifier as a powdered fragrance having improved aroma characteristics (Japanese Patent Laid-Open No. 2001-064667).
Outline of the invention
[0004]
　An object of the present invention is to provide a powder composition capable of stably retaining a flavor and aroma having excellent palatability for a long period of time.
[0005]
　The present invention relates to the following [1] to [7].
[1] Spray-dried composition containing the following (A), (B) and (C):
(A) one or more selected from flavors and food materials,
(B) excipients or excipients and emulsifiers. One or more selected from the combination, and
(C) sodium salt.
[2] The spray-dried composition according to [1], which further comprises (D) an oligosaccharide or one or more selected from sugar alcohols produced by reducing oligosaccharides.
[3] The spray-drying composition according to [2], wherein the oligosaccharide and the sugar alcohol produced by reducing the oligosaccharide are disaccharides, trisaccharides or disaccharides, or sugar alcohols produced by reducing trisaccharides.
[4] Sodium salts are sodium chloride, trisodium citrate, sodium ascorbate, sodium gluconate, sodium glutamate, sodium succinate, sodium acetate, sodium lactate, sodium malate, sodium tartrate, sodium fumarate and sodium erythorbate. The spray-drying composition according to any one of [1] to [3], which is at least one selected from.
[5] The spray-drying composition according to any one of [1] to [4], wherein the composition ratio of sodium in the spray-drying composition is 0.3% by weight to 10% by weight.
[6] The method for producing a spray-dried composition according to any one of [1] to [5], wherein
(A), (B), (C) and (D) are dissolved in water to homogenize. A manufacturing method characterized by
[7] A food or drink containing the spray-dried composition according to any one of [1] to [5].
[0006]
　With the spray-drying composition of the present invention, it is possible to obtain a spray-drying composition having stable quality over a long period of time by using an inexpensive and easily available sodium salt. In addition, the spray-dried composition of the present invention does not interfere with the aroma characteristics and taste characteristics of the flavors and food materials contained therein, and when the composition is added to foods and drinks, it affects the taste characteristics of foods and drinks. It is possible to obtain a spray-drying composition without giving.
Mode for carrying out the invention
[0007]
　Hereinafter, the present invention will be described in detail.
　The fragrance referred to in the present invention can be any fragrance that has already been used in the production of powdered fragrances. That is, synthetic flavors such as citral, geraniol, l-menthol, and vanillin, animal flavors such as meat and marine product extracts, vegetable flavors such as essential oils and oleoledin, or those flavors are appropriately selected and mixed. Any one used in the production of powdered fragrances, such as the blended fragrances obtained in the above, can be used. Also, for example, citrus flavors such as orange, lemon and grapefruit, fruit flavors such as apple, banana, grape, peach, strawberry, melon and pineapple, mint flavors such as peppermint and sparemint, pepper, cinnamon, nutmeg and cloves. Spice flavors such as vanilla, coffee, cocoa, hazelnuts and other nut flavors, beef, pork, chicken, salmon, crab, shrimp and other meat and fishery flavors, tea, green tea and other tea flavors, milk, cheese Daily fragrances such as are also available. As a matter of course, the fragrance is not limited to these.
　The amount of the fragrance used varies depending on the type of fragrance, the intensity of the odor, and the purpose of use of the powdered fragrance, but is usually 0.5 to 40% by weight, preferably 1 to 25% by weight in the solid content of the spray-dried composition. %.
[0008]
　Food materials in the present invention include pigments, acidulants, spices and functional materials.
　As the dye, any of the conventionally known dyes can be used. Specific examples of pigments include oil-soluble natural pigments such as β-carotene, paprika pigments, annatto pigments and chlorophyll, as well as natural pigments such as turmeric pigments, caramel pigments, cochineal pigments and grape peel extracts. Pigments and the like can be mentioned.
　The acidulant may be any acidulant as long as it is generally used in foods. Specific examples of these known acidulants include citric acid, malic acid, ascorbic acid, succinic acid, fumaric acid, and the like.
　The spice may be any spice that has been conventionally used as a spice. Examples of spices include powders of natural spices such as pepper, cloves and mace and blends thereof.
　Examples of the functional material include polyphenols such as buckwheat extract and buckwheat, propolis, and royal jelly.
　The amount of the food material used is 0.5 to 40% by weight, preferably 1 to 25% by weight in the solid content of the spray-dried composition.
[0009]
　Excipients in the present invention are essential ingredients for forming spray-dried compositions and are commonly used ingredients for the production of powdered flavors. It can be roughly divided into emulsifying excipients and other excipients, but there are cases where the former and the latter cannot be clearly separated. The former emulsifying excipient means an excipient having a function as an emulsifier, for example, gum arabic, modified starch, α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin, branched cyclodextrin, Examples include soybean polysaccharides and gelatin. In particular, gum arabic, modified starch and the like are preferable. Further, as the latter excipient, dextrin, skim milk powder and the like are suitable.
　When an excipient other than the latter emulsifying excipient is used, it is necessary to further use an emulsifying excipient or an emulsifier in combination.
　Examples of the emulsifier include fatty acid monoglyceride, fatty acid diglyceride, fatty acid triglyceride, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, lecithin, sorbitan fatty acid ester, Kiraya extract, casein, enzyme-treated lecithin, polysolvate, and polypropylene. Examples thereof include glycol fatty acid esters, and polyglycerin fatty acid esters, sucrose fatty acid esters, lecithin, Kiraya extract and enzyme-treated lecithin are particularly suitable.
　One type of each of the above excipients and emulsifiers may be used, but two or more types may be used.
　The amount of the emulsifying excipient or other excipient used varies depending on what is adopted and the fragrance to be added, but is 2 to 20 parts by weight, preferably 3 to 16 parts by weight per 1 part by weight of the fragrance. By weight, it is 5-80% by weight of the total spray-dried composition. If the amount used is too small, the fragrance cannot be sufficiently coated, and if the amount used is more than necessary, it becomes unfavorable in terms of sensory evaluation when the product of the invention is scented in the final product.
　The amount of the emulsifier used varies depending on the amount of the fragrance added and the type and combination of the excipient and the emulsifier, but is usually 0.01 to 10 parts by weight, preferably 0.1 parts by weight, based on 1 part by weight of the fragrance. The range of up to 7 parts by weight can be exemplified.
[0010]
　The sodium salt in the present invention has a relatively small sodium content when the molecular weight is large, and adding an amount of sodium salt necessary for obtaining the effect of the present invention affects the taste of the final product and the physical properties of the powder composition. A sodium salt having a small molecular weight is preferable because it may be given. Examples include sodium chloride, trisodium citrate, sodium ascorbate, sodium gluconate, sodium glutamate, sodium succinate, sodium acetate, sodium lactate, sodium malate, sodium tartrate, sodium fumarate or sodium erythorbate, and citrate. Trisodium acid, sodium gluconate or sodium chloride is preferred, and trisodium citrate or sodium chloride is particularly preferred.
　The amount of the sodium salt used may be usually contained in the solid content of the spray-dried composition so that the sodium content is 0.01% by weight to 30% by weight, preferably 0.1% by weight to 20% by weight. 0.3% by weight to 10% by weight is particularly preferable.
　When the sodium salt is sodium chloride, the sodium chloride content is preferably contained in the solid content of the spray-dried composition in the range of 0.5 to 25% by weight, particularly preferably in the range of 1 to 10% by weight.
　When the sodium salt is trisodium citrate, the content of trisodium citrate is preferably contained in the solid content of the spray-dried composition in the range of 0.5 to 25% by weight, particularly preferably in the range of 2 to 20% by weight. ..
[0011]
　The oligosaccharide or the sugar alcohol produced by reducing the oligosaccharide in the present invention is not particularly limited, but the oligosaccharide is preferably a disaccharide or a trisaccharide, and specifically, maltose, cellobiose, trehalose, paffinose, etc. And raffinose. The sugar alcohol is preferably a sugar alcohol produced by reducing disaccharides or trisaccharides, and specific examples thereof include palatinit, xylitol, sorbitol, erythritol and psicose. Among these, palatinose, palatinit and raffinose are preferable, and palatinose is particularly preferable.
　The amount of oligosaccharide or sugar alcohol used varies depending on the type of oligosaccharide and sugar alcohol used, but the minimum amount of oligosaccharide to be added is set in the spray-dried composition (in terms of solid amount). 5% by weight is required. The upper limit of the addition amount is, for example, 90% by weight for raffinose and 70% by weight for palatinose. This upper limit is the amount required to maintain the form of the spray-dried composition.
[0012]
　In the present invention, it is usually important that water coexists with the composition of each of the above components. The mixing ratio of water varies depending on the components constituting the composition, but when a spray dryer is used and the water is spray-dried under the conditions of an inlet temperature of 150 ° C. to 180 ° C. and an outlet temperature of 70 ° C. to 110 ° C. The water content of the powdered fragrance is usually 20 to 50%, more preferably 30 to 40%. It should be noted that it is not necessary to positively coexist with water depending on the fragrance to be adopted, for example, a flavor of a favorite beverage.
[0013]
　The spray-dried composition of the present invention has a blending amount of, for example, 0.01 to 50% by weight, preferably 0.03 to 10% by weight, more preferably 0.05 to 1% by weight, based on the weight of the food or drink. Can be exemplified
[0014]
　As a method for producing the spray-dried composition, a method known prior to the present application can be adopted. Here, a typical production method will be described, but the present invention is not limited to this method. To explain a specific example, first, water is mixed with an excipient selected from the above group, an oligosaccharide, an emulsifier, a water-soluble antioxidant, and other water-soluble substances as necessary, and sterilized by heating. Next, a pre-weighed fragrance, an oil-soluble antioxidant, and other oil-soluble substances are added as needed, and the mixture is stirred and mixed using a mixer such as a TK mixer to emulsify. Then, the emulsified solution is spray-dried with a spray dryer and then sieved to obtain a spray-drying composition.
[0015]
　In the emulsification step, a colloid mill, a high-share mixer, a high-pressure homogenizer, or the like may be used in addition to the TK mixer.
[0016]
　Further, the drying step may be a drying step involving spraying in addition to a spray dryer, and a fluidized bed granulation dryer, a fluidized bed coating device, or the like may be used.
[0017]
　These spray-dried compositions can be incorporated into foods. The food to be blended is not particularly limited, but for example, beverages, powdered beverages, candies, chewing gums, tablets, chocolates and other confectionery products, yogurt, ice cream and other desserts, livestock and marine products, etc. A wide range of examples of use such as microwave-compatible cooked foods (frozen, retort foods) can be mentioned. The amount of the powdered flavor added to the food varies greatly depending on the type of the powdered flavor and the food and drink to be added, but in general, the flavor is 0.1 to 5% by weight, preferably 0.5 to 3% by weight based on the food and drink. It is preferably in the range of 0.0% by weight. The perfume method is a known method.
Example
[0018]

　5 g of gum arabic, 75 g of dextrin, 5 g of palatinose, and 5 g of sodium chloride were added to 233 g of water, and the mixture was sterilized by dissolution at 85 ° C. After cooling this to 45 ° C., 10 g of lemon flavor was added, and the mixture was stirred at 9000 rpm for 10 minutes using a TK mixer (manufactured by Primix Corporation) for emulsification treatment. The obtained emulsion was spray-dried with a spray dryer (manufactured by Ohkawara Kakohki Co., Ltd.) under the conditions of an inlet temperature of 170 ° C. and an outlet temperature of 80 ° C. to obtain a lemon powder fragrance.
[0019]

　5 g of gum arabic, 71.5 g of dextrin, 5 g of palatinose, and 8.5 g of trisodium citrate were added to 233 g of water, and the mixture was sterilized by dissolution at 85 ° C. After cooling this to 45 ° C., 10 g of lemon flavor was added, and thereafter, a lemon powder flavor was obtained by the same operation as in Example 1.
[0020]

　5 g of gum arabic, 75 g of dextrin, 5 g of palatinit, and 5 g of sodium chloride were added to 233 g of water, and sterilized by dissolution at 85 ° C. After cooling this to 45 ° C., 10 g of lemon flavor was added, and thereafter, a lemon powder flavor was obtained by the same operation as in Example 1.
[0021]
To
　233 g of water, 5 g of desalted gum arabic (San Arabic, manufactured by Sanei Yakuhin Trading Co., Ltd.), 75 g of dextrin, 5 g of palatinose, and 5 g of sodium chloride were added and sterilized by dissolution at 85 ° C. After cooling this to 45 ° C., 10 g of lemon flavor was added, and thereafter, a lemon powder flavor was obtained by the same operation as in Example 1.
[0022]

　5 g of modified starch, 75 g of dextrin, 5 g of palatinose, and 5 g of sodium chloride were added to 233 g of water, and the mixture was sterilized by dissolution at 85 ° C. After cooling this to 45 ° C., 10 g of lemon flavor was added, and thereafter, a lemon powder flavor was obtained by the same operation as in Example 1.
[0023]
To
　233 g of water, 1.5 g of sucrose fatty acid ester (DK ester F-160, manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd.), 78.5 g of dextrin, 5 g of palatinose, and 5 g of sodium chloride were added and dissolved at 85 ° C. Sterilized. After cooling this to 45 ° C., 10 g of lemon flavor was added, and thereafter, a lemon powder flavor was obtained by the same operation as in Example 1.
[0024]

　5 g of gum arabic and 85 g of dextrin were added to 233 g of water, and the mixture was sterilized by dissolution at 85 ° C. After cooling this to 45 ° C., 10 g of lemon flavor was added, and thereafter, a lemon powder flavor was obtained by the same operation as in Example 1.
[0025]

　5 g of desalted gum arabic (manufactured by San-Arabic, Sanei Yakuhin Trading Co., Ltd.) and 85 g of dextrin were added to 233 g of water, and sterilized by dissolution at 85 ° C. After cooling this to 45 ° C., 10 g of lemon flavor was added, and thereafter, a lemon powder flavor was obtained by the same operation as in Example 1.
[0026]

　6 g of gum arabic, 82 g of dextrin, 5 g of palatinose, and 5 g of sodium chloride were added to 233 g of water, and the mixture was sterilized by dissolution at 85 ° C. After cooling this to 45 ° C., 2 g of yuzu flavor was added, and the mixture was stirred at 9000 rpm for 10 minutes using a TK mixer (manufactured by Primix Corporation) for emulsification treatment. The obtained emulsion was spray-dried with a spray dryer (manufactured by Ohkawara Kakohki Co., Ltd.) under the conditions of an inlet temperature of 170 ° C. and an outlet temperature of 80 ° C. to obtain a yuzu powder fragrance.
[0027]

　6 g of gum arabic and 92 g of dextrin were added to 233 g of water, and the mixture was sterilized by dissolution at 85 ° C. After cooling this to 45 ° C., 2 g of yuzu flavor was added, and thereafter, the yuzu powder flavor was obtained by the same operation as in Example 7.
[0028]

　9 g of gum arabic, 72 g of dextrin, 5 g of palatinose, and 5 g of sodium chloride were added to 233 g of water, and the mixture was sterilized by dissolution at 85 ° C. After cooling this to 45 ° C., 9 g of coffee flavor was added, and the mixture was stirred at 9000 rpm for 10 minutes using a TK mixer (manufactured by Primix Corporation) for emulsification treatment. The obtained emulsion was spray-dried with a spray dryer (manufactured by Ohkawara Kakohki Co., Ltd.) under the conditions of an inlet temperature of 170 ° C. and an outlet temperature of 80 ° C. to obtain a coffee powder flavor.
[0029]

　9 g of gum arabic and 82 g of dextrin were added to 233 g of water, and the mixture was sterilized by dissolution at 85 ° C. After cooling this to 45 ° C., 9 g of coffee flavor was added, and thereafter, a coffee powder flavor was obtained by the same operation as in Example 8.
[0030]

　10 g of gum arabic, 71 g of dextrin, 5 g of palatinose, and 5 g of sodium chloride were added to 233 g of water, and the mixture was sterilized by dissolution at 85 ° C. After cooling this to 45 ° C., 9 g of ginger flavor was added, and the mixture was stirred at 9000 rpm for 10 minutes using a TK mixer (manufactured by Primix Corporation) for emulsification treatment. The obtained emulsion was spray-dried with a spray dryer (manufactured by Ohkawara Kakohki Co., Ltd.) under the conditions of an inlet temperature of 170 ° C. and an outlet temperature of 80 ° C. to obtain a ginger powder fragrance.
[0031]

　10 g of gum arabic and 81 g of dextrin were added to 233 g of water, and the mixture was sterilized by dissolution at 85 ° C. After cooling this to 45 ° C., 9 g of ginger flavor was added, and thereafter, a ginger powder flavor was obtained by the same operation as in Example 9.
[0032]
The
　powdered fragrances obtained in Examples and Comparative Examples were placed in sealed containers and stored at 50 ° C. for 60 days. Similarly, the powdered fragrance was placed in a sealed container and stored at −20 ° C. for 60 days as a control product. An aqueous solution having a concentration of 0.1% was prepared using the powdered fragrance after storage, and a sensory test was conducted by seven specialized panelists. The results are shown in the table.
[0033]
Table 1

[0034]
Table 2

The scope of the claims
[Claim 1]
Spray-dried composition containing (A), (B) and (C) below:
(A) One or more selected from flavors and food materials,
(B) Excipients or combinations of excipients and emulsifiers One or more, and
(C) sodium salt.
[Claim 2]
The spray-dried composition according to claim 1, further comprising (D) one or more selected from oligosaccharides or sugar alcohols produced by reducing oligosaccharides.
[Claim 3]
The spray-drying composition according to claim 2, wherein the oligosaccharide and the sugar alcohol produced by reducing the oligosaccharide are disaccharides, trisaccharides or disaccharides, or sugar alcohols produced by reducing trisaccharides.
[Claim 4]
Sodium salts are selected from sodium chloride, trisodium citrate, sodium ascorbate, sodium gluconate, sodium glutamate, sodium succinate, sodium acetate, sodium lactate, sodium malate, sodium tartrate, sodium fumarate and sodium erythorbate. The spray-drying composition according to any one of claims 1 to 3, which is at least one kind.
[Claim 5]
The spray-drying composition according to any one of claims 1 to 4, wherein the composition ratio of sodium in the spray-drying composition is 0.3% by weight to 10% by weight.
[Claim 6]
The method for producing a spray-dried composition according to any one of claims 1 to 5, characterized in that
(A), (B), (C) and (D) are dissolved in water to homogenize. Manufacturing method.
[Claim 7]
A food or drink containing the spray-dried composition according to any one of claims 1 to 5.