JP2001061435A - Production of powder spice - Google Patents
Production of powder spiceInfo
- Publication number
- JP2001061435A JP2001061435A JP24212899A JP24212899A JP2001061435A JP 2001061435 A JP2001061435 A JP 2001061435A JP 24212899 A JP24212899 A JP 24212899A JP 24212899 A JP24212899 A JP 24212899A JP 2001061435 A JP2001061435 A JP 2001061435A
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- Japan
- Prior art keywords
- pts
- flavor
- oil
- powdered
- spice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、酸化的劣化を受け
難く経時安定性に優れ、嗜好性の高い香味を有する粉末
香料の製法及び該製法により製造された粉末香味料に関
し、さらに詳しくは、香料、乳化剤、水及びマルトース
を含む乳化混合物を乾燥することを特徴とする粉末香料
の製法及び該製法により製造された粉末香料に関する。[0001] The present invention relates to a method for producing a powdered flavor which is hardly susceptible to oxidative deterioration, has excellent stability over time, and has a high palatability, and a powdered flavor produced by the method. The present invention relates to a method for producing a powdered fragrance, comprising drying an emulsified mixture containing a fragrance, an emulsifier, water and maltose, and a powdered fragrance produced by the method.
【０００２】[0002]
【従来の技術】天然香料、合成香料、調合香料などは、
その大半が油溶性であり、使用目的により乳化香料、或
いは水溶化香料が使用されるが、更に香料の安定性、即
溶性の付与など製品への混和性の向上等様々な目的のた
めに粉末化した粉末香料が使用されている。これら粉末
香料は取り扱い、輸送が容易であり、粉末系食品類への
利用が容易であるなどの特徴を有し、例えばチューイン
ガム、粉末ジュース、粉末スープ、スナック菓子などの
香味付けに用いられている。粉末香料の製造法として
は、例えば油溶性香料、油溶性色素類、動植物油脂類な
どの油性材料を、植物性天然ガム質であるアラビアガム
などを乳化剤として用いて、デキストリン等の賦形剤と
共に乳化し、噴霧乾燥する方法が一般に行われている。
しかしながら、この製造方法によって製造された粉末香
料は、長期間保存すると、経時的酸化により香味が劣化
することが知られている。2. Description of the Related Art Natural fragrances, synthetic fragrances, compounded fragrances, etc.
Most of them are oil-soluble, and emulsified fragrances or water-soluble fragrances are used depending on the purpose of use. Powdered fragrance is used. These powdered fragrances are easy to handle and transport, and are easily used for powdered foods, and are used for flavoring chewing gum, powdered juice, powdered soup, snacks and the like. As a method for producing powdered fragrance, for example, oil-soluble fragrances, oil-soluble pigments, oily materials such as animal and vegetable oils and fats, using a natural gum gum arabic as an emulsifier, together with an excipient such as dextrin. A method of emulsifying and spray-drying is generally used.
However, it is known that the flavor of the powdered fragrance produced by this production method is deteriorated by oxidization over time when stored for a long period of time.
【０００３】これら従来型の粉末香料の問題点を解決す
る方法としては、例えば特許第２７８２５６１号公報及
び特開平８−５６６０４号公報においては、粉末化の際
にＤＥ２０〜５０のデキストリンを使用することによ
り、保留性、安定性の改善された粉末香料を得る方法が
提案されている。しかしながら、長期間にわたって香味
の安定した粉末香料の製造方法としては、未だ十分なも
のとは言えず、更なる技術の向上が求められていた。As a method for solving the problems of these conventional powdered flavors, for example, in Japanese Patent No. 2782561 and Japanese Patent Application Laid-Open No. 8-56604, a dextrin having a DE of 20 to 50 is used at the time of powdering. Thus, a method for obtaining a powdered fragrance having improved retention and stability has been proposed. However, as a method for producing a powdered fragrance having a stable flavor over a long period of time, it cannot be said to be sufficient yet, and further improvement in technology has been demanded.
【０００４】[0004]
【発明が解決しようとする課題】本発明の目的は、酸化
的劣化を受け難く、長期間にわたって香味の安定した、
嗜好性の高い粉末香料を提供することである。SUMMARY OF THE INVENTION An object of the present invention is to provide a method which is hardly susceptible to oxidative deterioration and has a stable flavor over a long period of time.
It is to provide a powder flavor having high palatability.
【０００５】[0005]
【課題を解決するための手段】本発明者らは従来型の粉
末香料について、その課題を解決すべく鋭意研究を行っ
た結果、香料、乳化剤、水及びマルトースを含む乳化混
合物を乾燥することにより得られる粉末香料は、嗜好性
を阻害することなく、香味を長期間安定に持続するとい
う事実を見いだし、本発明を完成するに至った。すなわ
ち本発明は、香料、乳化剤、水並びにマルトースを含む
乳化物を乾燥することを特徴とする粉末香料の製法及び
該製法により製造された粉末香料である。Means for Solving the Problems The inventors of the present invention have conducted intensive studies on conventional powdered fragrances to solve the problems. As a result, by drying an emulsified mixture containing a fragrance, an emulsifier, water and maltose. The inventors have found that the obtained powdered fragrance can stably maintain the flavor for a long period of time without impairing the palatability, and have completed the present invention. That is, the present invention relates to a method for producing a powdered flavor, comprising drying an emulsion containing a flavor, an emulsifier, water and maltose, and a powdered flavor produced by the method.
【０００６】[0006]
【発明の実施の形態】本発明の実施の形態について詳細
に述べるが、本発明の技術的範囲は、以下の例示に限定
されるものではない。DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of the present invention will be described in detail, but the technical scope of the present invention is not limited to the following examples.
【０００７】本発明において使用し得る香料は、油溶性
であれば特に制限されるものでなく、例えば、ペパーミ
ント油、スペアミント油、オレンジ油、レモン油、グレ
ープフルーツ油、ライム油、ラベンダー油、ジャスミン
油、セージ油、ローレル油、カモミール油、バジル油、
キャラウェイ油、カルダモン油、シンナモン油、ショウ
ガ油、コリアンダー油、ゼラニウム油、ヒソップ油、オ
リス油、ダバナ油、エレミ油、オスマンタス油等の精油
類、例えばパプリカオレオレジン、バニラエキストラク
ト等の香辛料抽出物類、例えばｌ−メントール、ｄｌ−
メントール、カルボン、オイゲノール、イソオイゲノー
ル、エステル類、ケイ皮酸及びその誘導体、イオノン、
バニリン、エチルバニリン、マルトール等の合成香料が
挙げられ、これらは単独で又は２種以上を組み合わせて
使用することができる。[0007] Flavors usable in the present invention are not particularly limited as long as they are oil-soluble. For example, peppermint oil, spearmint oil, orange oil, lemon oil, grapefruit oil, lime oil, lavender oil, jasmine oil , Sage oil, laurel oil, chamomile oil, basil oil,
Essential oils such as caraway oil, cardamom oil, cinnamon oil, ginger oil, coriander oil, geranium oil, hyssop oil, oris oil, dabana oil, elemi oil, osmanthus oil, and spice extract such as paprika oleoresin and vanilla extract Objects such as l-menthol, dl-
Menthol, carvone, eugenol, isoeugenol, esters, cinnamic acid and its derivatives, ionone,
Synthetic fragrances such as vanillin, ethyl vanillin, maltol and the like can be mentioned, and these can be used alone or in combination of two or more.
【０００８】本発明で用いられる乳化剤は特に限定され
るものではなく、例えば脂肪酸モノグリセリド、脂肪酸
ジグリセリド、プロピレングリコール脂肪酸エステル、
ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステ
ル、レシチン、化工澱粉、ソルビタン脂肪酸エステル、
キラヤ抽出物、アラビアガム、トラガントガム、グアー
ガム、カラヤガム、キサンタンガム、ペクチン、アルギ
ン酸及びその塩類、カラギーナン、ゼラチン、カゼイン
等を挙げることができるが、特に好ましくはアラビアガ
ムが用いられる。乳化剤の使用量は、使用する香料の種
類及び形態などに応じて適宜に選択することができる
が、好ましくは、香料１００重量部に対して１〜１００
０重量部、更に好ましくは２０〜９００重量部、特に好
ましくは２５〜５００重量部の範囲内で用いられる。The emulsifier used in the present invention is not particularly limited. For example, fatty acid monoglyceride, fatty acid diglyceride, propylene glycol fatty acid ester,
Sucrose fatty acid ester, polyglycerin fatty acid ester, lecithin, modified starch, sorbitan fatty acid ester,
Quiraia extract, gum arabic, gum tragacanth, guar gum, gum karaya, xanthan gum, pectin, alginic acid and salts thereof, carrageenan, gelatin, casein, etc. can be mentioned, and gum arabic is particularly preferably used. The amount of the emulsifier can be appropriately selected according to the type and form of the flavor used, but is preferably 1 to 100 parts by weight per 100 parts by weight of the flavor.
0 parts by weight, more preferably 20 to 900 parts by weight, particularly preferably 25 to 500 parts by weight.
【０００９】本発明で使用するマルトースは、２分子の
グルコースが結合した２糖類で麦芽糖とも呼ばれ、上品
でソフトなショ糖の３０％程度の甘味を持つものであ
る。その製造方法としては、例えばアミロペクチンにイ
ソアミラーゼを作用させ、生成したアミロースをβ−ア
ミラーゼで分解させることにより得られ、サンマルトの
商品名（(株)林原商事）で一般に入手することができ
る。本発明で用いられるマルトースの量は、使用する香
料の種類及び形態、乳化剤の種類などにより応じて適宜
に選択することができるが、好ましくは、香料１００重
量部に対して１０〜１００００重量部、更に好ましくは
１００〜１０００重量部、特に好ましくは２００〜９０
０重量部の範囲内で用いられる。本発明においては他の
糖質、例えばフラクトース、ガラクトースなどの単糖
類、ショ糖、トレハロースなどの二糖類、水飴、還元水
飴、デキストリンなどの澱粉分解物も併用して用いるこ
ともできる。[0009] Maltose used in the present invention is a disaccharide in which two molecules of glucose are bound and is also called maltose, and has a sweetness of about 30% that of elegant and soft sucrose. As a production method thereof, for example, it is obtained by reacting amylopectin with isoamylase and decomposing the produced amylose with β-amylase, and is generally available under the trade name of SANMALT (Hayashibara Corporation). The amount of maltose used in the present invention can be appropriately selected according to the type and form of the flavor used, the type of emulsifier, etc., preferably, 10 to 10,000 parts by weight per 100 parts by weight of the flavor, More preferably 100 to 1000 parts by weight, particularly preferably 200 to 90 parts by weight.
It is used within the range of 0 parts by weight. In the present invention, other saccharides such as monosaccharides such as fructose and galactose, disaccharides such as sucrose and trehalose, and starch decomposed products such as starch syrup, reduced starch syrup, and dextrin can also be used in combination.
【００１０】本発明で用いられる乾燥方法は、一般的に
用いられる乾燥方法であれば特に限定されるものではな
く、凍結乾燥法、真空乾燥法、ドラムドライ乾燥法など
が例示されるが、特に好ましくは噴霧乾燥法が用いられ
る。本発明の好ましい一例を挙げれば以下の通りであ
る。The drying method used in the present invention is not particularly limited as long as it is a commonly used drying method, and examples include a freeze drying method, a vacuum drying method and a drum drying method. Preferably, a spray drying method is used. A preferred example of the present invention is as follows.
【００１１】水１５０重量部に乳化剤２０〜４０重量部
及びマルトース４０〜６０重部を溶解させ、香料１０〜
３０重量部を添加し、高圧ホモジナイザー等を用いて乳
化処理を行い、得られる乳化混合物を噴霧乾燥装置によ
り乾燥することにより、経時的酸化を受け難く、安定性
に優れた粉末香料を得ることができる。かくして、得ら
れる粉末香料は、例えば、飲料、粉末飲料、デザート、
チューインガム、飴菓子、チョコレート、錠菓、麺類、
スナック類、水産加工食品、レトルト食品などの飲食品
に利用することができる。In 150 parts by weight of water, 20 to 40 parts by weight of an emulsifier and 40 to 60 parts by weight of maltose are dissolved,
By adding 30 parts by weight, emulsifying using a high-pressure homogenizer or the like, and drying the resulting emulsified mixture with a spray drying device, it is difficult to undergo oxidization over time, and a powdered flavor with excellent stability can be obtained. it can. Thus, the resulting powdered flavor is, for example, a beverage, a powdered beverage, a dessert,
Chewing gum, candy, chocolate, tablets, noodles,
It can be used for foods and drinks such as snacks, processed seafood, and retort food.
【００１２】これら飲食品に配合される粉末香料の使用
量は、飲食品の種類、形態などにより異なり特に限定さ
れるものではないが、好ましくは飲食品１００重量部に
対して０.０１〜５.０重量部、更に好ましくは実質的に
０.１〜３.０重量部の範囲内で使用することができる。
次に実施例を挙げて本発明をさらに具体的に説明する。The amount of powdered flavor used in these foods and drinks depends on the type and form of the food and drink and is not particularly limited, but is preferably 0.01 to 5 parts by weight per 100 parts by weight of food or drink. It can be used in a range of 0.0 parts by weight, more preferably substantially in the range of 0.1 to 3.0 parts by weight.
Next, the present invention will be described more specifically with reference to examples.
【００１３】[0013]
【実施例】実施例 １ 水１５０ｇにアラビアガム３０ｇ及びマルトース５０ｇ
を加えて攪拌し、８０℃で溶解殺菌後４０℃まで冷却し
た。これにレモン香料（小川香料社製）２０ｇを添加
し、クレアミックス（エムテクニック社製）を用い、３
０〜４０℃を維持しながら１８０００ｒｐｍにて１分間
攪拌することにより乳化を行った。得られた乳化液をス
プレードライヤー（大川原化工機社製）を用い、送風温
度１５０℃、排風温度８０℃で噴霧乾燥し、レモン粉末
香料９０ｇを得た。EXAMPLES Example 1 30 g of gum arabic and 50 g of maltose in 150 g of water
Was added thereto, followed by stirring, dissolution sterilization at 80 ° C, and cooling to 40 ° C. To this, 20 g of lemon flavor (manufactured by Ogawa Koran) was added, and using Clearmix (manufactured by M-Technic), 3 g
Emulsification was carried out by stirring at 18000 rpm for 1 minute while maintaining 0 to 40 ° C. The obtained emulsion was spray-dried using a spray dryer (manufactured by Okawara Kakoki Co., Ltd.) at an air blowing temperature of 150 ° C. and an exhaust air temperature of 80 ° C. to obtain 90 g of lemon powder flavor.
【００１４】実施例 ２ 水１５０ｇにショ糖脂肪酸エステル（ＤＫエステルＦ−
１６０、第一工業製薬社製）５ｇ及びマルトース７５ｇ
を加えて攪拌し、８０℃で溶解殺菌後４０℃まで冷却し
た。これにレモン香料（小川香料社製）２０ｇを添加
し、クレアミックス（エムテクニック社製）を用い、３
０〜４０℃を維持しながら１８０００ｒｐｍにて１分間
攪拌することにより乳化を行った。得られた乳化液をス
プレードライヤー（大川原化工機社製）を用い、送風温
度１５０℃、排風温度８０℃で噴霧乾燥し、レモン粉末
香料９０ｇを得た。Example 2 A sucrose fatty acid ester (DK ester F-
160, Daiichi Kogyo Seiyaku Co., Ltd.) 5 g and maltose 75 g
Was added thereto, followed by stirring, dissolution sterilization at 80 ° C, and cooling to 40 ° C. To this, 20 g of lemon flavor (manufactured by Ogawa Koran) was added, and using Clearmix (manufactured by M-Technic), 3 g
Emulsification was carried out by stirring at 18000 rpm for 1 minute while maintaining 0 to 40 ° C. The obtained emulsion was spray-dried using a spray dryer (manufactured by Okawara Kakoki Co., Ltd.) at an air blowing temperature of 150 ° C. and an exhaust air temperature of 80 ° C. to obtain 90 g of lemon powder flavor.
【００１５】比較例 １ 水１５０ｇにアラビアガム３０ｇ及びデキストリン（Ｄ
Ｅ １０）５０ｇを加えて攪拌し、８０℃で溶解殺菌後
４０℃まで冷却した。これにレモン香料（小川香料社
製）２０ｇを添加し、クレアミックス（エムテクニック
社製）を用い、３０〜４０℃を維持しながら１８０００
ｒｐｍにて１分間攪拌することにより乳化を行った。得
られた乳化液をスプレードライヤー（大川原化工機社
製）を用い、送風温度１５０℃、排風温度８０℃で噴霧
乾燥し、レモン粉末香料９０ｇを得た。Comparative Example 1 30 g of gum arabic and dextrin (D
E10) 50 g was added and the mixture was stirred, dissolved and sterilized at 80 ° C, and then cooled to 40 ° C. To this, 20 g of lemon flavor (manufactured by Ogawa Corporation) is added, and 18000 is used while maintaining a temperature of 30 to 40 ° C. using CLEARMIX (manufactured by M Technique).
Emulsification was performed by stirring for 1 minute at rpm. The obtained emulsion was spray-dried using a spray dryer (manufactured by Okawara Kakoki Co., Ltd.) at an air blowing temperature of 150 ° C. and an exhaust air temperature of 80 ° C. to obtain 90 g of lemon powder flavor.
【００１６】比較例 ２ 水１５０ｇにショ糖脂肪酸エステル（ＤＫエステルＦ−
１６０、第一工業製薬社製）５ｇ及びデキストリン（Ｄ
Ｅ ３８）７５ｇを加えて攪拌し、８０℃で溶解殺菌後
４０℃まで冷却した。これにレモン香料（小川香料社
製）２０ｇを添加し、クレアミックス（エムテクニック
社製）を用い、３０〜４０℃を維持しながら１８０００
ｒｐｍにて１分間攪拌することにより乳化を行った。得
られた乳化液をスプレードライヤー（大川原化工機社
製）を用い、送風温度１５０℃、排風温度８０℃で噴霧
乾燥し、レモン粉末香料９０ｇを得た。Comparative Example 2 Sucrose fatty acid ester (DK ester F-
160, 5 g of Daiichi Kogyo Seiyaku Co., Ltd.) and dextrin (D
E38) 75 g was added thereto, followed by stirring, dissolution sterilization at 80 ° C, and cooling to 40 ° C. To this, 20 g of lemon flavor (manufactured by Ogawa Corporation) is added, and 18000 is used while maintaining a temperature of 30 to 40 ° C. using CLEARMIX (manufactured by M Technique).
Emulsification was performed by stirring for 1 minute at rpm. The obtained emulsion was spray-dried using a spray dryer (manufactured by Okawara Kakoki Co., Ltd.) at an air blowing temperature of 150 ° C. and an exhaust air temperature of 80 ° C. to obtain 90 g of lemon powder flavor.
【００１７】比較例 ３ 水１５０ｇにショ糖脂肪酸エステル（ＤＫエステルＦ−
１６０、第一工業製薬社製）５ｇ及びラフィノース７５
ｇを加えて攪拌し、８０℃で溶解殺菌後４０℃まで冷却
した。これにレモン香料（小川香料社製）２０ｇを添加
し、クレアミックス（エムテクニック社製）を用い、３
０〜４０℃を維持しながら１８０００ｒｐｍにて１分間
攪拌することにより乳化を行った。得られた乳化液をス
プレードライヤー（大川原化工機社製）を用い、送風温
度１５０℃、排風温度８０℃で噴霧乾燥し、レモン粉末
香料９０ｇを得た。Comparative Example 3 Sucrose fatty acid ester (DK ester F-
160, manufactured by Daiichi Kogyo Seiyaku Co., Ltd.) 5 g and raffinose 75
g, and the mixture was stirred, dissolved and sterilized at 80 ° C, and then cooled to 40 ° C. To this, 20 g of lemon flavor (manufactured by Ogawa Koran) was added, and using Clearmix (manufactured by M-Technic), 3 g
Emulsification was carried out by stirring at 18000 rpm for 1 minute while maintaining 0 to 40 ° C. The obtained emulsion was spray-dried using a spray dryer (manufactured by Okawara Kakoki Co., Ltd.) at an air blowing temperature of 150 ° C. and an exhaust air temperature of 80 ° C. to obtain 90 g of lemon powder flavor.
【００１８】試験例 １ 本発明品の経時的香味安定性を以下の試験において評価
した。実施例１〜２及び比較例１〜３で得られたレモン
粉末香料５０ｇをそれぞれ密封容器に入れ、５０℃にて
３０日間加速試験を行った後、それらレモン粉末香料
０.１ｇを水１００ｇで希釈し、専門パネラー１０名に
て、香気香味の官能評価を行った。評価は劣化臭の有無
を判定した。その結果を表に示す。Test Example 1 The stability of flavor over time of the product of the present invention was evaluated in the following tests. 50 g of the lemon powder flavors obtained in Examples 1 and 2 and Comparative Examples 1 to 3 were each placed in a sealed container and subjected to an acceleration test at 50 ° C. for 30 days. Then, 0.1 g of the lemon powder flavors was mixed with 100 g of water. After dilution, sensory evaluation of aroma and flavor was performed by 10 expert panelists. In the evaluation, the presence or absence of deterioration odor was determined. The results are shown in the table.
【００１９】試験例 ２ レモン等シトラス類の劣化は、その主要成分であるリモ
ネンが酸化することによって引き起こされる。そこで、
本発明品の経時的酸化に対する安定性を、リモネンの酸
化速度を指標として評価した。実施例１〜２及び比較例
１〜３で得られたレモン粉末香料５０ｇをそれぞれ密封
容器に入れ、５０℃にて３０日間加速試験を行った後、
それらレモン粉末香料１ｇを水１００ｇで希釈し、香料
を抽出してＧＬＣ分析を行うことにより、リモネンの酸
化物であるリモネンオキサイドの生成量を定量した。加
速試験前のリモネンオキサイド量を１とし、試験後のリ
モネンオキサイド増加率を求めた。その結果を表に示
す。Test Example 2 Deterioration of citrus such as lemon is caused by oxidation of limonene which is a main component thereof. Therefore,
The stability of the product of the present invention against oxidation over time was evaluated using the oxidation rate of limonene as an index. After putting 50 g of the lemon powder flavors obtained in Examples 1 and 2 and Comparative Examples 1 to 3 into sealed containers, and performing an acceleration test at 50 ° C. for 30 days,
1 g of the lemon powder flavor was diluted with 100 g of water, the flavor was extracted, and GLC analysis was performed to determine the amount of limonene oxide, which is an oxide of limonene. The amount of limonene oxide before the accelerated test was set to 1, and the increase rate of limonene oxide after the test was determined. The results are shown in the table.
【００２０】[0020]
【表１】 [Table 1]
【００２１】[0021]
【発明の効果】試験例の結果により、糖質としてマルト
ースを用いた本発明品は従来技術の粉末香料に比して遥
かに強い経時的香味安定性を示している。本発明によれ
ば、香味の経時安定性に優れ、嗜好性の高い粉末香料を
提供することが可能となり、幅広い飲食品等への用途が
開けるため、極めて有用である。According to the results of the test examples, the product of the present invention using maltose as a saccharide shows much stronger flavor stability over time than the powdered flavor of the prior art. ADVANTAGE OF THE INVENTION According to this invention, it is excellent in stability with time of a flavor, and it becomes possible to provide a powdered flavor with high palatability, and since it can be used for a wide range of foods and drinks, it is very useful.
───────────────────────────────────────────────────── フロントページの続き Ｆターム(参考） 4B047 LB09 LE06 LG12 LG23 LG30 LG36 LP03 LP07 ──────────────────────────────────────────────────続 き Continued on the front page F-term (reference) 4B047 LB09 LE06 LG12 LG23 LG30 LG36 LP03 LP07
Claims (3)
乳化物を乾燥することを特徴とする粉末香料の製法。1. A method for producing a powdered flavor, comprising drying an emulsion containing a flavor, an emulsifier, water and maltose.
とする請求項１記載の粉末香料の製法。2. The method according to claim 1, wherein the emulsifier is gum arabic.
されたことを特徴とする粉末香料。3. A powdered fragrance produced by the method according to claim 1 or 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP24212899A JP2001061435A (en) | 1999-08-27 | 1999-08-27 | Production of powder spice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP24212899A JP2001061435A (en) | 1999-08-27 | 1999-08-27 | Production of powder spice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2001061435A true JP2001061435A (en) | 2001-03-13 |
Family
ID=17084731
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP24212899A Pending JP2001061435A (en) | 1999-08-27 | 1999-08-27 | Production of powder spice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2001061435A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013051964A (en) * | 2005-02-03 | 2013-03-21 | Firmenich Sa | Spray-dried compositions and their uses |
| WO2019167347A1 (en) | 2018-02-28 | 2019-09-06 | 高砂香料工業株式会社 | Spray-dried composition |
-
1999
- 1999-08-27 JP JP24212899A patent/JP2001061435A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013051964A (en) * | 2005-02-03 | 2013-03-21 | Firmenich Sa | Spray-dried compositions and their uses |
| WO2019167347A1 (en) | 2018-02-28 | 2019-09-06 | 高砂香料工業株式会社 | Spray-dried composition |
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