阅读说明：本技术 喷雾干燥组合物 (Spray-dried composition ) 是由 平井信久 于 2018-11-05 设计创作，主要内容包括：本发明提供一种喷雾干燥组合物,含有下述(A)、(B)和(C)：(A)选自香料和食品材料中的1种以上,(B)选自赋形剂或赋形剂与乳化剂的组合中的1种以上,以及(C)钠盐。(The invention provides a spray-dried composition comprising the following (A), (B) and (C): (A) 1 or more selected from flavors and food materials, (B) 1 or more selected from excipients or a combination of excipients and emulsifiers, and (C) sodium salt.)

1. A spray-dried composition comprising the following (A), (B) and (C):

(A) more than 1 selected from spice and food material,

(B) selected from the group consisting of an excipient or a combination of an excipient and an emulsifier, and

(C) sodium salt.

2. The spray-dried composition according to claim 1, further comprising (D) 1 or more selected from the group consisting of an oligosaccharide and a sugar alcohol produced by reducing an oligosaccharide.

3. The spray-dried composition according to claim 2, wherein the oligosaccharide and the sugar alcohol produced by reducing the oligosaccharide are 2-saccharide, 3-saccharide, or 2-saccharide or 3-saccharide.

4. A spray-dried composition according to any of claims 1 to 3, wherein the sodium salt is at least 1 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.

5. The spray-dried composition according to any one of claims 1 to 4, wherein the sodium content in the spray-dried composition is 0.3 to 10% by weight.

6. A method for producing a spray-dried composition according to any one of claims 1 to 5, wherein (A), (B), (C) and (D) are dissolved in water and homogenized.

7. A food or beverage comprising the spray-dried composition according to any one of claims 1 to 5.

Technical Field

The present invention relates to a method for producing a powder composition capable of stably maintaining a flavor and aroma excellent in palatability over a long period of time, and a food containing the powder composition.

Background

Powdered flavors, for example, are widely used for flavor supplementation of foods, and many recipes are reported. As a representative production method, there are known: a method for producing a powdery flavor by adding a flavor to a mixture comprising an emulsifier and an excipient and then drying the obtained emulsified composition; a method for producing a powdery flavor by adding a flavor to gum arabic or the like and then drying the obtained emulsion composition. However, the powder flavors obtained by these methods are not sufficiently satisfactory in terms of aroma characteristics, such as aroma retention, stability, and aroma appearance. As a method for solving the problem of retention and stability of aroma, a technique of allowing oligosaccharide such as trehalose, cellobiose and maltose to coexist in a powder flavor has been reported (jp 09-107911 a, jp 2011-a 026411, jp 2001-a 061435).

As a powdery flavor having improved flavor characteristics, it has also been reported that the flavor can be stably maintained for a long period of time by using a desalted emulsifier (japanese patent application laid-open No. 2001-064667).

Disclosure of Invention

The purpose of the present invention is to provide a powder composition that can stably maintain a fragrance and aroma having excellent palatability over a long period of time.

The present invention relates to the following [1] to [7 ].

[1] A spray-dried composition comprising the following (A), (B) and (C):

(A) more than 1 selected from spice and food material,

(B) selected from the group consisting of an excipient or a combination of an excipient and an emulsifier, and

(C) sodium salt.

[2] The spray-dried composition according to [1], which further comprises (D) 1 or more selected from oligosaccharides and sugar alcohols produced by reducing oligosaccharides.

[3] The spray-dried composition according to [2], wherein the oligosaccharide and the sugar alcohol produced by reducing the oligosaccharide are 2-saccharide, 3-saccharide, or 2-saccharide or 3-saccharide.

[4] The spray-dried composition according to any one of [1] to [3], wherein the sodium salt is at least 1 selected from the group consisting of 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.

[5] The spray-dried composition according to any one of [1] to [4], wherein the sodium content in the spray-dried composition is 0.3 to 10% by weight.

[6] A method for producing a spray-dried composition according to any one of [1] to [5], wherein the components (A), (B), (C) and (D) are dissolved in water and homogenized.

[7] A food or beverage comprising the spray-dried composition according to any one of [1] to [5 ].

The spray-dried composition of the present invention can be obtained with stable quality over a long period of time by using an inexpensive and readily available sodium salt. The spray-dried composition of the present invention does not hinder the flavor and taste properties of the flavor and food material contained therein, and when the composition is added to a food or beverage, a spray-dried composition that does not affect the taste properties of the food or beverage can be obtained.

Detailed Description

The present invention will be described in detail below.

Any flavor can be used as the flavor used in the production of the powdery flavor of the present invention. That is, any flavor can be used as long as it is used for producing powdery flavors such as synthetic flavors such as citral, geraniol, l-menthol and vanillin, animal flavors such as extracts of meat and water products, plant flavors such as essential oils and oleoresins, and blended flavors selected and mixed appropriately from these flavors. Further, for example, citrus-based flavors such as orange, lemon and grapefruit, fruit-based flavors such as apple, banana, grape, peach, strawberry, melon and pineapple, mint-based flavors such as peppermint and spearmint, spice-based flavors such as pepper, cinnamon, nutmeg and clove, nut-based flavors such as vanilla, coffee, cocoa and hazelnut, livestock meat and aquatic-based flavors such as beef, pork, chicken, salmon, crab and shrimp, tea-based flavors such as black tea and green tea, dairy flavors such as milk and cheese, and the like may be used. The perfume is not limited to this.

The amount of the perfume used varies depending on the kind of the perfume, the intensity of the smell, and the purpose of use of the powdery perfume, and is usually 0.5 to 40% by weight, preferably 1 to 25% by weight, based on the solid content of the spray-dried composition.

The food material in the present invention includes a coloring matter, a sour seasoning, a spice and a functional material.

As the coloring matter, conventionally known coloring matters can be used. Specific examples of the pigment include oil-soluble natural pigments such as β -carotene, paprika red pigment, annatto pigment, and chlorophyll, and natural pigments such as curcumin, caramel pigment, cochineal pigment, and grape pericarp extract.

The sour seasoning may be any one that is generally used in foods. Specific examples of these known sour agents include citric acid, malic acid, ascorbic acid, succinic acid, fumaric acid, and the like.

Any spice can be used as long as it is conventionally used as a spice. Examples of the spice include powders of natural spices such as pepper, clove, and nutmeg, and mixtures thereof.

Examples of the functional material include perilla extract, polyphenol such as buckwheat, propolis, royal jelly, and the like.

The amount of the food material to be used is 0.5 to 40% by weight, preferably 1 to 25% by weight, based on the solid content of the spray-dried composition.

The excipient in the present invention is an essential component for producing a spray-dried composition, and is a common component for producing a powder flavor. The former and the latter may not be clearly separated in some cases. The former emulsifying excipient is an excipient having a function as an emulsifier, and examples thereof include gum arabic, chemical starch, α -cyclodextrin, β -cyclodextrin, γ -cyclodextrin, branched cyclodextrin, soybean polysaccharide, and gelatin. Particularly preferred are gum arabic and chemical starch. As the latter excipient, dextrin, skim milk powder, and the like are preferable.

When excipients other than these latter emulsifying excipients are used, it is necessary to further use an emulsifying excipient or emulsifier in combination.

Examples of the emulsifier include fatty acid monoglycerides, fatty acid diglycerides, fatty acid triglycerides, propylene glycol fatty acid esters, sucrose fatty acid esters, polyglycerol fatty acid esters, lecithin, sorbitan fatty acid esters, quillaia bark extract, casein, enzymatically treated lecithin, polysorbates, polypropylene glycol fatty acid esters, and the like, and polyglycerol fatty acid esters, sucrose fatty acid esters, lecithin, quillaia bark extract, and enzymatically treated lecithin are particularly preferable.

The excipient and the emulsifier may be used in an amount of 1 kind, or 2 or more kinds.

The amount of the emulsifying excipient or other excipients used varies depending on the excipient used, the flavor to be added, and the like, and is 2 to 20 parts by weight, preferably 3 to 16 parts by weight, based on 1 part by weight of the flavor, and 5 to 80% by weight of the entire spray-dried composition. If the amount of the perfume used is too small, the perfume cannot be sufficiently coated, and if the amount is too large, the sensory evaluation is not preferable when the product of the present invention is used for perfuming the final product.

The amount of the emulsifier to be used varies depending on the amount of the perfume to be added, the type and combination of the excipient and the emulsifier, and is usually in the range of 0.01 to 10 parts by weight, preferably 0.1 to 7 parts by weight, based on 1 part by weight of the perfume.

The sodium salt in the present invention has a relatively small sodium content if the molecular weight is large, and the addition of the sodium salt in an amount necessary for obtaining the effects of the present invention may affect the taste of the final product and the physical properties of the powder composition. Examples thereof include 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, with trisodium citrate, sodium gluconate and sodium chloride being preferred, and trisodium citrate and sodium chloride being particularly preferred.

The amount of the sodium salt to be used may be generally in the range of 0.01 to 30% by weight, preferably 0.1 to 20% by weight, and particularly preferably 0.3 to 10% by weight, of sodium in the solid content of the spray-dried composition.

When the sodium salt is sodium chloride, the sodium chloride content is preferably 0.5 to 25% by weight, and particularly preferably 1 to 10% by weight, in the solid content of the spray-dried composition.

When the sodium salt is trisodium citrate, the content of trisodium citrate in the solid component of the spray-dried composition is preferably in the range of 0.5 to 25% by weight, and particularly preferably in the range of 2 to 20% by weight.

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 2-saccharide or a 3-saccharide, and specific examples thereof include maltose, cellobiose, trehalose, palatinose, and raffinose. The sugar alcohol is preferably a sugar alcohol produced by reducing 2 or 3 saccharides, and specific examples thereof include palatinol, xylitol, sorbitol, erythritol, and allulose. Among these, palatinose alcohol and raffinose are preferable, and palatinose is particularly preferable.

The amount of oligosaccharide or sugar alcohol used varies depending on the kind of oligosaccharide and sugar alcohol used, and the minimum amount of oligosaccharide to be added is 5 wt% (calculated as the amount of solid content) of the spray-dried composition. The upper limit of the amount to be added is, for example, 90% by weight in the case of raffinose and 70% by weight in the case of palatinose. The upper limit value is an amount necessary for maintaining the form of the spray-dried composition.

In the present invention, it is important to generally allow water to coexist with the composition of each component. The mixing ratio of water depends on the components constituting the composition, and when a spray dryer is used and spray drying is performed at an inlet temperature of 150 to 180 ℃ and an outlet temperature of 70 to 110 ℃, the amount of water is usually set so that the solid content of the powdery flavor becomes 20 to 50%, more preferably 30 to 40%. For example, depending on the taste of the flavor used for the beverage-based flavor, it is not necessary to actively cause water to coexist.

The spray-dried composition of the present invention may be incorporated in an amount of, for example, 0.01 to 50 wt%, preferably 0.03 to 10 wt%, and more preferably 0.05 to 1 wt% based on the weight of the food or drink

The spray-dried composition can be prepared by a method known in the art before the present application. Here, a typical production method is explained, but the present invention is not limited to this method. To explain a specific example, first, water and an excipient selected from the above group, oligosaccharide, if necessary, an emulsifier, a water-soluble antioxidant, and other water-soluble substances are mixed and heat-sterilized. Subsequently, a pre-weighed amount of perfume, an oil-soluble antioxidant if necessary, and other oil-soluble substances are added, and stirred and mixed by using a mixer such as a TK mixer to emulsify the mixture. Next, the emulsified solution was spray-dried by a spray dryer, and then sieved to prepare a spray-dried composition.

The emulsification step may be performed using a colloid mill, a high-shear mixer, a high-pressure homogenizer, or the like, in addition to the TK mixer.

In addition, the drying step may be performed by a spray dryer, or may be performed by a fluidized bed granulation dryer, a fluidized bed coating apparatus, or the like.

These spray-dried compositions can be incorporated into food products. The food to be blended is not particularly limited, and examples thereof include a wide range of uses such as drinks, powdered drinks, candies, chewing gums, tablet candies, confectionery products such as chocolates, desserts such as yogurts and ice creams, livestock meat and aquatic products, and cooked products suitable for microwave ovens (frozen and sterilized bagged foods). The amount of the powdery flavor to be imparted to the food greatly varies depending on the kind of the powdery flavor and the food or beverage to be added, and is generally preferably in the range of 0.1 to 5% by weight, more preferably 0.5 to 3.0% by weight, of the flavor to be imparted to the food or beverage. The methods of imparting an aroma were each carried out by a known method.