JPH0398549A - Aqueous composition for aromatizing and seasoning food - Google Patents
Aqueous composition for aromatizing and seasoning foodInfo
- Publication number
- JPH0398549A JPH0398549A JP1235183A JP23518389A JPH0398549A JP H0398549 A JPH0398549 A JP H0398549A JP 1235183 A JP1235183 A JP 1235183A JP 23518389 A JP23518389 A JP 23518389A JP H0398549 A JPH0398549 A JP H0398549A
- Authority
- JP
- Japan
- Prior art keywords
- hydrophobic
- fatty acid
- aqueous composition
- water
- seasoning
- 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.)
- Granted
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 44
- 235000013305 food Nutrition 0.000 title claims abstract description 25
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 22
- 239000000126 substance Substances 0.000 claims abstract description 33
- 230000002209 hydrophobic effect Effects 0.000 claims abstract description 29
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 23
- 239000000194 fatty acid Substances 0.000 claims abstract description 23
- 229930195729 fatty acid Natural products 0.000 claims abstract description 23
- -1 acryl group Chemical group 0.000 claims abstract description 20
- 150000005846 sugar alcohols Polymers 0.000 claims abstract description 13
- 125000003118 aryl group Chemical group 0.000 claims abstract description 9
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 4
- 238000000605 extraction Methods 0.000 claims description 9
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 8
- 239000001569 carbon dioxide Substances 0.000 claims description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 32
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 241000269851 Sarda sarda Species 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 229920000223 polyglycerol Polymers 0.000 abstract description 9
- 235000013361 beverage Nutrition 0.000 abstract description 7
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 abstract description 6
- 239000000600 sorbitol Substances 0.000 abstract description 6
- 238000002156 mixing Methods 0.000 abstract description 5
- 229930014626 natural product Natural products 0.000 abstract description 5
- 239000010635 coffee oil Substances 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- 150000002148 esters Chemical class 0.000 abstract description 3
- 150000004665 fatty acids Chemical class 0.000 abstract description 3
- WOKDXPHSIQRTJF-UHFFFAOYSA-N 3-[3-[3-[3-[3-[3-[3-[3-[3-(2,3-dihydroxypropoxy)-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]propane-1,2-diol Chemical compound OCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)CO WOKDXPHSIQRTJF-UHFFFAOYSA-N 0.000 abstract description 2
- 239000003921 oil Substances 0.000 description 10
- 235000019198 oils Nutrition 0.000 description 10
- 238000000034 method Methods 0.000 description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 7
- 239000003205 fragrance Substances 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 5
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 5
- 150000001875 compounds Chemical class 0.000 description 5
- 239000000686 essence Substances 0.000 description 5
- 235000010356 sorbitol Nutrition 0.000 description 5
- 239000005720 sucrose Substances 0.000 description 5
- 238000000926 separation method Methods 0.000 description 4
- 239000004094 surface-active agent Substances 0.000 description 4
- 102000011632 Caseins Human genes 0.000 description 3
- 108010076119 Caseins Proteins 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 3
- 244000131522 Citrus pyriformis Species 0.000 description 3
- 235000019568 aromas Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 235000011187 glycerol Nutrition 0.000 description 3
- 239000005445 natural material Substances 0.000 description 3
- 239000003960 organic solvent Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000000638 solvent extraction Methods 0.000 description 3
- 239000003381 stabilizer Substances 0.000 description 3
- 238000001256 steam distillation Methods 0.000 description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 125000002252 acyl group Chemical group 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 230000006835 compression Effects 0.000 description 2
- 235000021438 curry Nutrition 0.000 description 2
- SELHWUUCTWVZOV-UHFFFAOYSA-N dodecanoic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCCCCCC(O)=O SELHWUUCTWVZOV-UHFFFAOYSA-N 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000010413 sodium alginate Nutrition 0.000 description 2
- 239000000661 sodium alginate Substances 0.000 description 2
- 229940005550 sodium alginate Drugs 0.000 description 2
- 229940080237 sodium caseinate Drugs 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 241000416162 Astragalus gummifer Species 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 235000019501 Lemon oil Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000019502 Orange oil Nutrition 0.000 description 1
- 241000533293 Sesbania emerus Species 0.000 description 1
- 229920001615 Tragacanth Polymers 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- FHKPLLOSJHHKNU-INIZCTEOSA-N [(3S)-3-[8-(1-ethyl-5-methylpyrazol-4-yl)-9-methylpurin-6-yl]oxypyrrolidin-1-yl]-(oxan-4-yl)methanone Chemical group C(C)N1N=CC(=C1C)C=1N(C2=NC=NC(=C2N=1)O[C@@H]1CN(CC1)C(=O)C1CCOCC1)C FHKPLLOSJHHKNU-INIZCTEOSA-N 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000012298 atmosphere Substances 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000010628 chamomile oil Substances 0.000 description 1
- 235000019480 chamomile oil Nutrition 0.000 description 1
- 239000008373 coffee flavor Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000019503 curry powder Nutrition 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 125000004435 hydrogen atom Chemical group [H]* 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000010501 lemon oil Substances 0.000 description 1
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 239000007968 orange flavor Substances 0.000 description 1
- 239000010502 orange oil Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000013772 propylene glycol Nutrition 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000000194 supercritical-fluid extraction Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000002834 transmittance Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000005418 vegetable material Substances 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】
(産業上の利用分野)
本発明は食品の賦香や調味に用いる疎水性物質を水に分
散させてなる食品の賦香、凋味を行うための水系組成物
に関する。Detailed Description of the Invention (Industrial Field of Application) The present invention relates to an aqueous composition for flavoring and flavoring foods, which is made by dispersing in water a hydrophobic substance used for flavoring and seasoning foods. .
(従来の技術)
従来から、食品の賦香、調味には種々の揮発性の高い疎
水性物質が用いられている。これらを天然物から得る場
合、一般に、有機溶剤抽出、圧搾、水蒸気蒸留等の方法
が採用されているが、得られる疎水性の食用芳香ないし
呈味物質は水に溶解しないため、水系食品や飲料等に直
接添加することはできない。このため、通常、これらの
物質はエタノール水溶液で再抽出を行って得られるエッ
センスタイプまたは各種乳化剤を用いてO/W型エマル
ジョンにした乳化タイプに加工して、水系食品や飲料等
に添加できるようにしている。(Prior Art) Various highly volatile hydrophobic substances have been used to flavor and season foods. When obtaining these from natural products, methods such as organic solvent extraction, compression, and steam distillation are generally used, but the hydrophobic edible aroma and taste substances obtained do not dissolve in water, so they cannot be used in water-based foods or drinks. It cannot be added directly to etc. For this reason, these substances are usually processed into an essence type obtained by re-extracting with an aqueous ethanol solution or an emulsified type obtained by making an O/W emulsion using various emulsifiers so that they can be added to water-based foods and drinks. I have to.
しかしながら、エッセンスタイプの場合、エタノール水
溶液での再抽出操作による芳香、呈味物質の抽出、移行
が不充分で、香料や調味料とじての力価、価値が下がっ
たりすることがある。また、エッセンスの使用時に溶媒
であるアルコールが多量の水で希釈されるため、一時的
には分散するが、次第に疎水性物質が分離して浮上する
こととなり、水系食品や飲料の均一な賦香や詞味が難か
しい場合がある。However, in the case of essence type products, the extraction and transfer of aroma and taste substances by re-extraction with an aqueous ethanol solution may be insufficient, resulting in a decrease in potency and value as fragrances and seasonings. In addition, when using the essence, alcohol, which is a solvent, is diluted with a large amount of water, so although it is temporarily dispersed, hydrophobic substances gradually separate and float to the surface, resulting in uniform flavoring of water-based foods and drinks. Sometimes the lyrics are difficult to understand.
乳化タイプの場合、水系食品や飲料の均一な賦香、調味
は可能となるものの、同時に濁りも生じる。清涼飲料で
はこの濁りの付与を目的として乳化香料を使用すること
もあるが、現在の多種多様な食品群にあってはこの濁り
をなくすることを要求されることが多い。In the case of emulsion type, it is possible to uniformly flavor and season water-based foods and beverages, but it also causes turbidity. In soft drinks, emulsified flavoring agents are sometimes used for the purpose of imparting turbidity, but in today's wide variety of food groups, it is often required to eliminate this turbidity.
(発明が解決しようとする課題)
このような事情に鑑み、本発明者らは、疎水性の芳香な
いし呈味物質を用い、濁りの問題なく、水系食品や飲料
の均一な賦香、調味を行うべく鋭意検討した。その結果
、疎水性の食用芳香ないし呈味物質と、HLB価10−
16の特定のポリグリセリン脂肪酸エステルおよび多価
アルコールを含む水系組成物がその目的に適しており、
かつ安定で該疎水性香物質の品質を損うことのないこと
を知り本発明を完成するに至った。(Problems to be Solved by the Invention) In view of the above circumstances, the present inventors have developed a method for uniformly flavoring and seasoning water-based foods and beverages without the problem of turbidity using hydrophobic aromatic or flavoring substances. We have carefully considered what to do. As a result, a hydrophobic edible aroma or taste substance and an HLB value of 10-
Aqueous compositions containing 16 specific polyglycerol fatty acid esters and polyhydric alcohols are suitable for that purpose;
The present invention was completed based on the knowledge that it is stable and does not impair the quality of the hydrophobic fragrance substance.
(課題を解決するための手段)
本発明は、疎水性の食用芳香ないし呈味物質1〜20重
量%と、一般式
RO RO OR
OROR(式中、Rは同一または異なって、各々、ア
シル基または水素原子、nは0〜8の整数を意味する)
で示されるHLB価10−16のポリグリセリン脂肪酸
グリセリン脂肪酸エステル1〜30重量%と、多価アル
コール1〜40重量%とからなることを特徴とする食品
の賦香凋味用水系組成物を提供するものである。(Means for Solving the Problems) The present invention comprises 1 to 20% by weight of a hydrophobic edible aromatic or taste substance, and a compound having the general formula RO RO OR
1 to 30 weight polyglycerin fatty acid glycerin fatty acid esters with an HLB value of 10-16, represented by OROR (wherein R is the same or different, each represents an acyl group or a hydrogen atom, and n represents an integer of 0 to 8) % and a polyhydric alcohol in an amount of 1 to 40% by weight.
本発明の組成物は、あらゆる水系食品あるいは飲料に添
加して、きわめて良好な賦香、調味を行うことができ、
また、濁りを生じることがない。The composition of the present invention can be added to any water-based food or drink to provide extremely good flavoring and seasoning.
Further, it does not cause turbidity.
本発明に用いる疎水性の芳香ないし呈味物質は、天然物
素材より圧搾、蒸煮、水蒸気蒸留、有機溶剤抽出、液化
二酸化炭素あるいは、亜臨界または超臨界状態の二酸化
炭素(以下CO,とする)を抽剤とした抽出等により得
ることができる。該疎水性物質の具体例としては、オレ
ンジ油、レモン油、ベバーミント油、カモマイル油等の
精油、コーヒー油、バニラエキストラクト等の植物油、
さらにはチキン油、かつお節フレーバ油等の動物油ある
いは動植物性素材を原料として得られる調味油等が挙げ
られ、また、天然物質だけでなく、人工的に作られた合
成香料等も包含する。The hydrophobic aromatic or taste substance used in the present invention is obtained by pressing, steaming, steam distillation, organic solvent extraction, liquefied carbon dioxide, or subcritical or supercritical carbon dioxide (hereinafter referred to as CO) from natural materials. It can be obtained by extraction etc. using as an extractant. Specific examples of the hydrophobic substance include essential oils such as orange oil, lemon oil, bevermint oil, and chamomile oil; vegetable oils such as coffee oil and vanilla extract;
Further examples include seasoning oils obtained from animal oils or animal and vegetable materials, such as chicken oil and bonito flavor oil, and include not only natural substances but also artificially produced synthetic fragrances.
本発明においては、とりわけ、亜臨界または臨界状態の
二酸化炭素を油剤として天然物素材から抽出分離した疎
水性物質を用いることが望ましい。In the present invention, it is particularly desirable to use a hydrophobic substance extracted and separated from a natural material using carbon dioxide in a subcritical or critical state as an oil agent.
亜臨界または超臨界状態のCO,は臨界点(31.0℃
、72.9atm)付近またはそれを越えた状態にあり
、液体に近い密度とガス体に近い大きな拡散係数を有し
、この特性の故に種々の化合物を速やかにかつ大量に収
率よく抽出できる。しかも僅かな圧力や温度の変化によ
って抽剤との分離も容易であるうえ、C O t特有の
利点として不活性雰囲気下に比較的低温での操作が可能
である。CO in subcritical or supercritical state is at the critical point (31.0℃
, 72.9 atm) or higher, and has a density close to that of a liquid and a large diffusion coefficient close to that of a gaseous body. Due to these characteristics, various compounds can be extracted rapidly and in large quantities with good yield. Furthermore, it is easy to separate from the extractant by slight changes in pressure or temperature, and the unique advantage of C O t is that it can be operated under an inert atmosphere at a relatively low temperature.
そのうえ、静菌ないし殺菌効果までが期待できるので衛
生的である等、特に食品への利用に適している。このよ
うな観点から他の有機溶剤抽出、圧搾、水蒸気蒸留等に
よる疎水性芳香ないし呈味物質の取得よりも品質の優れ
たものが得られることとなる。また最近では食品分野に
おける天然物志向、本物志向が進む中で、食品素材の天
然物化、より天然に近い香気の発現再現が望まれており
、この点でも亜臨界または超臨界状態のCO2を用いた
天然物素材からの疎水性芳香ないし呈味物質の抽出分離
法が有利であり、かつ合成香料と比べても品質的に優れ
ている。しかし、経済的観点からすれば、合成香料を用
いたり、他の疎水性芳香、呈味物質の取得法を適用する
方が有利な場合もある。従って食品への適用目的に合わ
せて合成香料あるいは他の方法で得られた疎水性芳香、
呈味物質を選択しても良い。Furthermore, it is expected to have bacteriostatic or bactericidal effects, making it hygienic and particularly suitable for use in food products. From this point of view, it is possible to obtain hydrophobic aromatic or taste substances of higher quality than other methods such as organic solvent extraction, compression, steam distillation, etc. Recently, as the food industry has become more oriented towards natural products and authentic products, there has been a desire to use natural products in food materials and to reproduce aromas that are more similar to natural products. The method of extracting and separating hydrophobic aroma or taste substances from natural materials is advantageous and is superior in quality compared to synthetic fragrances. However, from an economic point of view, it may be more advantageous to use synthetic fragrances or to apply other methods for obtaining hydrophobic aromas and taste substances. Therefore, depending on the purpose of food application, synthetic fragrances or hydrophobic aromas obtained by other methods,
A taste substance may also be selected.
亜臨界または超臨界抽出により疎水性物質を取得するに
は、通常、以下の方法が採用される。圧縮機にC O
tを供給し、所定の圧力まで圧縮したC O tを、熱
交換器を通して所定の抽出温度にし、亜臨界または超臨
界状態にして抽出塔へ導入する。To obtain a hydrophobic substance by subcritical or supercritical extraction, the following method is usually employed. CO in the compressor
C O t is supplied and compressed to a predetermined pressure, and then brought to a predetermined extraction temperature through a heat exchanger to a subcritical or supercritical state and introduced into the extraction column.
抽出塔には予め、過熱処理をした原材料を仕込み、CO
,による抽出を行った後、抽出物を含んだC O t相
を減圧弁を通して減圧し、セパレータに導いて抽出物を
CO,から分離する。The extraction tower is charged with superheated raw materials in advance, and the CO
, and then the C O t phase containing the extract is depressurized through a pressure reducing valve and introduced into a separator to separate the extract from the CO .
このプロセスにおいては、抽出塔内のC O tの圧力
を50〜5 0 0 k9/cm3、好ましくは50〜
3 5 0 k9/c*3、温度を25〜150℃、好
ましくは、25〜100℃の範囲に保って抽出する。In this process, the pressure of C O t in the extraction column is set to 50 to 500 k9/cm3, preferably 50 to
350 k9/c*3, and the temperature is maintained in the range of 25 to 150°C, preferably 25 to 100°C.
温度が低すぎると液化C O tとなるため油剤と抽出
物との分離にもエネルギーを要し、逆に圧力、温度が高
すぎると装置費がかさみ、経済性等に問題が生ずる。If the temperature is too low, it becomes liquefied C O t and energy is required to separate the oil agent and the extract. On the other hand, if the pressure and temperature are too high, the cost of the equipment will increase, causing problems in terms of economic efficiency, etc.
本発明における疎水性芳香、呈味物質はl〜20重量%
の割合で配合する。1重量%より少ない場合、賦香、調
味が不十分となり、実用上好ましいものではなく、また
、20重量%を超える場合、組成物の粘度が高まって分
散が困難となり、白濁する等実用上好ましいものとはな
らない。Hydrophobic aroma and taste substances in the present invention are 1 to 20% by weight
Blend in the following proportions. If it is less than 1% by weight, the flavoring and seasoning will be insufficient, which is not practical, and if it exceeds 20% by weight, the viscosity of the composition will increase, making it difficult to disperse, making it cloudy, etc., which is not practical. It doesn't become a thing.
本発明ではHLB価が10〜l6の前記一般式(I)で
示されるポリグリセリン脂肪酸エステルを用いる。ポリ
グリセリン脂肪酸エステルにはグリセリンの重合度、脂
肪酸の種類、さらには、エステル化度等によって種々の
HLB価のものが存在するが、本発明では特にHLB価
が10〜16のものを選んで使用する。これはポリグリ
セリン脂肪酸エステル自体が白濁することなく、水に容
易に溶解する必要があるためである。式(1)中、Rで
示されるアシル基の例としては、炭素数10〜l8のも
のが挙げられ、かかるポリグリセリン脂肪酸エステルの
具体例としては、デカグリセリンモノラウレート、デカ
グリセリンモノカブリレート、ヘキサグリセリンモノラ
ウレート、デカグリセリンモノミリステートなどを挙げ
ることができる。式(1)で示されるポリグリセリン脂
肪酸エステルの添加量はl〜30重量%とする。1重量
%未満では充分な乳化が行われず、一方、30重量%を
超えても乳化効果に変わりはないので不経済である。In the present invention, a polyglycerin fatty acid ester represented by the general formula (I) having an HLB value of 10 to 16 is used. There are polyglycerin fatty acid esters with various HLB values depending on the degree of polymerization of glycerin, the type of fatty acid, the degree of esterification, etc., but in the present invention, those with an HLB value of 10 to 16 are particularly selected and used. do. This is because the polyglycerol fatty acid ester itself needs to be easily dissolved in water without becoming cloudy. In formula (1), examples of the acyl group represented by R include those having 10 to 18 carbon atoms, and specific examples of such polyglycerin fatty acid esters include decaglycerin monolaurate, decaglycerin monocabrilate, , hexaglycerol monolaurate, decaglycerol monomyristate, and the like. The amount of the polyglycerol fatty acid ester represented by formula (1) is 1 to 30% by weight. If it is less than 1% by weight, sufficient emulsification will not be achieved, while if it exceeds 30% by weight, the emulsifying effect remains unchanged, which is uneconomical.
用いる多価アルコールとしては、グルコース、シューク
ロース、マルトース、ラクトース、フラクトース、マン
ニトール、ソルビトール、エリスリトール、プロピレン
グリコール、グリセリン、水飴、転化糖、異性化糖、デ
キストリン等が挙げられ、これらを単独、あるいは2種
以上組合わせて用いてもよい。これら多価アルコールは
、所定の濃度範囲内で用いることにより、式(Hのポリ
グリセリン脂肪酸エステルと相まって疎水性芳香、呈味
物質の微粒子化、安定化等の機能を発現するものと考え
られ、本発明の組成物自体の透明感や食品および飲料等
への添加時の透明感を醸し出すのに必要な成分である。Examples of polyhydric alcohols to be used include glucose, sucrose, maltose, lactose, fructose, mannitol, sorbitol, erythritol, propylene glycol, glycerin, starch syrup, invert sugar, high-fructose sugar, and dextrin, which may be used alone or in combination. You may use it in combination of more than one kind. By using these polyhydric alcohols within a predetermined concentration range, it is thought that in combination with the polyglycerol fatty acid ester of the formula (H), they exhibit functions such as hydrophobic aroma, microparticulation of taste substances, and stabilization. It is a necessary component to create a transparent feel in the composition of the present invention itself and when added to foods, drinks, etc.
本発明においては、これら多価アルコールを1〜40重
量%の範囲内で使用する。■重量%より低い濃度では実
質的な添加効果はなく、40重量%より高い濃度の場合
は組威物自体の粘度が高くなり実用的ではない。In the present invention, these polyhydric alcohols are used within the range of 1 to 40% by weight. (2) If the concentration is lower than 40% by weight, there is no substantial addition effect, and if the concentration is higher than 40% by weight, the viscosity of the compound itself becomes high, making it impractical.
本発明においては、疎水性芳香、呈味物質と式(1)の
ポリグリセリン脂肪酸エステルおよび多価アルコールを
所定の配合比により混合することにより、従来にない透
明感のある水系の賦香、調味用組成物が得られる。ただ
し、天然の疎水性芳香、呈味物質は単一成分のみからな
るものはなく、数十乃至数百種類にのぼる化合物の混合
物であり、それら化合物それぞれの物理的、化学的特性
が異なるため、一種類の乳化剤だけを使用するよりも数
種類の性質の異なった乳化剤を併用した方が安定な組成
物が得られる場合もある。従って、本発明では使用する
疎水性芳香、呈味物質の種類や配合比によって式(1)
のポリグリセリン脂肪酸エステルと該エステル以外の界
面活性剤を適宜併用することも、さらに安定剤を併用す
ることも差し支えない。ポリグリセリン脂肪酸エステル
と併用できる界面活性剤としては、例えば、シヨ糖脂肪
酸エステル、ソルビタン脂肪酸エステル、プロピレング
リコール脂肪酸エステル、サボニン、レシチン等が挙げ
られ、また安定剤としては、例えば、アルギン酸、アル
ギン酸ナトリウム、カゼイン、カゼインナトリウム、ゼ
ラチン、アラビアゴム、トラガントゴム等一般的な食品
添加物として認められている成分が挙げられる。In the present invention, by mixing a hydrophobic aroma and taste substance with the polyglycerol fatty acid ester of formula (1) and polyhydric alcohol at a predetermined blending ratio, a water-based flavoring and seasoning with an unprecedented transparency is achieved. A composition for use is obtained. However, natural hydrophobic aroma and taste substances do not consist of only a single component, but are mixtures of dozens to hundreds of compounds, each of which has different physical and chemical properties. In some cases, a more stable composition can be obtained by using a combination of several types of emulsifiers with different properties than by using only one type of emulsifier. Therefore, in the present invention, depending on the type and blending ratio of the hydrophobic aroma and taste substance used, formula (1)
The polyglycerin fatty acid ester may be used in combination with a surfactant other than the ester, and a stabilizer may also be used in combination. Examples of surfactants that can be used in combination with polyglycerol fatty acid esters include sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, sabonin, lecithin, and stabilizers such as alginic acid, sodium alginate, Ingredients that are generally recognized as food additives include casein, sodium caseinate, gelatin, gum arabic, and gum tragacanth.
これら併用する界面活性剤および安定剤の使用割合は、
通常、0.1−to重里%程度である。The proportion of surfactants and stabilizers to be used together is as follows:
Usually, it is about 0.1% to Shigesato.
使用量が0.1重量%より少ない場合には実質的に相乗
効果があらわれず、一方、10重量%より多くなると、
効果と経済性の面から実用的ではなかったり、あるいは
ポリグリセリン脂肪酸エステルや多価アルコールとの組
成比率によっては、逆に、組成物を不安定なものにして
しまう場合がある。When the amount used is less than 0.1% by weight, there is virtually no synergistic effect, while when it is more than 10% by weight,
It may be impractical in terms of effectiveness and economy, or the composition may become unstable depending on the composition ratio with polyglycerin fatty acid ester or polyhydric alcohol.
本発明の賦香、調味用水系組成物は、常法に従い、所望
の成分を水に分散、混合して製造でき、水溶液、可溶化
液などの透明肢剤の形態とすることができる。例えば、
式(【)のポリグリセリン脂肪酸エステルおよび多価ア
ルコールを40〜60℃に加温した水に溶解した後、疎
水性の芳香、呈味物質を加え、ホモミキサー、ディスバ
ーザー等の乳化分散機にて撹拌することにより所望の組
成物が得られる。本発明の組成物は公知のエッセンスや
調味料と同様に、適宜、水系の食品や飲料に添加するこ
とにより、食品の賦香、調味に用いることができる。The aqueous composition for flavoring and seasoning of the present invention can be produced by dispersing and mixing desired components in water according to a conventional method, and can be in the form of a transparent preparation such as an aqueous solution or a solubilized liquid. for example,
After dissolving the polyglycerol fatty acid ester and polyhydric alcohol of the formula ([) in water heated to 40 to 60°C, add hydrophobic aroma and taste substances, and use an emulsifying dispersion machine such as a homomixer or a disperser. The desired composition is obtained by stirring. The composition of the present invention can be used for flavoring and seasoning foods by appropriately adding it to water-based foods and beverages, similarly to known essences and seasonings.
(実施例)
以下、実施例を示して本発明を詳細に説明するが、本発
明はこれに限定されるものではない。実施例中、「部」
とあるは、特に断らない限り、いずれも重量郎である。(Examples) Hereinafter, the present invention will be explained in detail by showing Examples, but the present invention is not limited thereto. In examples, “part”
Unless otherwise specified, all names are Shigero.
実施例1
ポリグリセリン脂肪酸エステルとしてデカグリセリンモ
ノラウレート(阪本薬品工業(株)製、ML−750,
HLB価一l5)6部、多価アルコールとしてソルビト
ールl8部を約40℃に加温した水66部に溶解し、こ
れに粉砕した焙炒コーヒー豆を原料とし、圧力1 5
0 k97am’、温度29℃のCO,を抽剤として抽
出し、常温、大気圧下で分離したコーヒー油lO部を加
え、ホモミキサー(特殊機化工業(株)製、T.K.ホ
モミキサー)により1 0,0 0 0rpI+l,
1 5分間撹拌してコーヒーフレーバー賦香用の水系
組成物を得た。Example 1 Decaglycerin monolaurate (manufactured by Sakamoto Pharmaceutical Co., Ltd., ML-750,
6 parts of HLB value 15) and 8 parts of sorbitol as a polyhydric alcohol were dissolved in 66 parts of water heated to about 40°C, and ground roasted coffee beans were used as a raw material, and the pressure was 15.
0 k97am', CO at a temperature of 29°C was extracted as an extractant, 10 parts of coffee oil separated at room temperature and atmospheric pressure was added, and a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd., T.K. Homomixer) was added. ) gives 1 0,0 0 0rpI+l,
The mixture was stirred for 15 minutes to obtain an aqueous composition for imparting coffee flavor.
実施例2
デカグリセリンモノラウレート(阪本薬品工業(株)製
、ML−75 0,HLB価=15)8部、グルコース
20部を約40゜Cに加温した水62部に溶解し、これ
に、オレンジを、圧力120k97cm3、温度29℃
のCO,を抽剤として抽出し、常温、大気圧下で分離し
たオレンジ精浦10部を加え、ウルトラディスバーザ−
(ヤマト科学(株)製)により1 5,0 0 0rp
m, 1 5分間撹拌して、オレンジフレーバー賦香
用の水系組成物を得た。Example 2 8 parts of decaglycerin monolaurate (manufactured by Sakamoto Pharmaceutical Co., Ltd., ML-75 0, HLB value = 15) and 20 parts of glucose were dissolved in 62 parts of water heated to about 40°C. , put the orange at a pressure of 120k97cm3 and a temperature of 29℃.
CO, is extracted as an extractant, 10 parts of orange essence separated at room temperature and atmospheric pressure is added, and ultradisperser is added.
(manufactured by Yamato Scientific Co., Ltd.) 15,000rp
m, 1 Stirred for 5 minutes to obtain an aqueous composition for imparting orange flavor.
実施例3
ヘキサグリセリンモノラウレート(阪本薬品工業(株)
製、ML−500,HLB価一l4)8部、シュークロ
ース20部、さらにシヨ糖脂肪酸エステル(三菱化成食
品(抹)製、S−1570)1部を水63部に加温溶解
した。これに、かつお節製造の際の荒節研磨整形時の研
磨扮を原料として、圧力2 0 0 k9/cm3、温
度40℃(1) C O tを抽剤として抽出を行い、
常温、大気圧下で分離したかつお節フレーバーを8部加
え、ホモミキサーにより9 .0 0 Orpm, 2
0分間撹拌して、かつお節フレーバー賦香、調味用の
水系組成物を得た。Example 3 Hexaglycerin monolaurate (Sakamoto Pharmaceutical Co., Ltd.)
8 parts of ML-500, manufactured by Mitsubishi Kasei Foods Co., Ltd., HLB value 14), 20 parts of sucrose, and 1 part of sucrose fatty acid ester (S-1570, manufactured by Mitsubishi Kasei Foods Co., Ltd.) were dissolved under heating in 63 parts of water. From this, extraction was performed using the raw materials used for polishing and shaping dried bonito flakes at a pressure of 200 k9/cm3 and a temperature of 40°C (1) using C O t as an extractant.
Add 8 parts of bonito flavor separated at room temperature and atmospheric pressure, and mix with a homomixer for 9. 0 0 Orpm, 2
The mixture was stirred for 0 minutes to obtain an aqueous composition for flavoring and seasoning with bonito flakes.
実施例4
デカグリセリンモノラウレート(阪本薬品工業(株)製
、ML−750.HLB価一15)5部、水飴25部、
さらにカゼインナトリウム2部を水58部に加温溶解し
た。これに実施例3で用いたと同様のかつお節フレーバ
ーlO部を加え、ホモミキサーによりl O,0 0
0rpm, 2 0分間撹拌して、かつお節フレーバー
賦香、調味用の水系組成物を得た。Example 4 5 parts of decaglycerin monolaurate (manufactured by Sakamoto Pharmaceutical Co., Ltd., ML-750.HLB value: 15), 25 parts of starch syrup,
Furthermore, 2 parts of sodium caseinate was dissolved in 58 parts of water by heating. To this was added 10 parts of bonito flakes flavor similar to that used in Example 3, and mixed with a homomixer.
The mixture was stirred at 0 rpm for 20 minutes to obtain an aqueous composition for flavoring and seasoning with bonito flakes.
実施例5
デカグリセリンモノカプリレート(阪本薬品工業(株)
製、MCA−7 50,HLB価一l6)8部、ソルビ
トール20部、アルギン酸ナトリウムl部を水61部に
加温溶解した。これに、レモンを、圧力1 2 0 k
g/cm3、温度29℃のCO,を抽剤として抽出した
レモン精油lO部を加え、ホモミキサーにより9.0
0 Orpm, 2 0分間撹拌してレモンフレーバー
賦香用の水系組成物を得た。Example 5 Decaglycerin monocaprylate (Sakamoto Pharmaceutical Co., Ltd.)
8 parts of HLB value 16), 20 parts of sorbitol, and 1 part of sodium alginate were dissolved under heating in 61 parts of water. Add lemon to this, pressure 120k
g/cm3, 10 parts of lemon essential oil extracted with CO at a temperature of 29°C as an extractant was added, and the mixture was heated to 9.0 g/cm3 using a homomixer.
The mixture was stirred at 0 Orpm for 20 minutes to obtain an aqueous composition for imparting lemon flavor.
実施例6
デカグリセリンモノミリステート(日光ケミカルズ(株
)製、Decaglyn 1 −M, HLB価=14
)12部、ソルビトール25部を水55部に加温溶解し
た。これに、2 0 0 k9/cが、37℃のCOt
を抽剤として市販カレー粉より抽出分離したカレーオイ
ル8部を加え、ホモミキサーにて9.00Orpm、2
0分間撹拌してカレーフレーバー賦香用の水系組成物を
得た。Example 6 Decaglycerin monomyristate (manufactured by Nikko Chemicals Co., Ltd., Decaglyn 1-M, HLB value = 14
) and 25 parts of sorbitol were dissolved under heating in 55 parts of water. To this, 200 k9/c is COt at 37℃
Add 8 parts of curry oil extracted and separated from commercially available curry powder using as an extractant, and mix with a homomixer at 9.00 rpm at 2.
The mixture was stirred for 0 minutes to obtain an aqueous composition for imparting curry flavor.
比較例l
デカグリセリンモノラウレート(阪本薬品工業(株)製
、ML−7 50,HLB価一15)5部を水85部に
加温溶解した。これに実施例3で用いたと同様のかつお
節フレーバーlO部を加え、ホモミキサーによりI O
.0 0 Orpm, 2 0分間撹拌して賦香、調味
用の水系組成物を得た。Comparative Example 1 5 parts of decaglycerin monolaurate (manufactured by Sakamoto Pharmaceutical Co., Ltd., ML-7 50, HLB value: 15) was dissolved under heating in 85 parts of water. To this was added 10 parts of bonito flakes flavor similar to that used in Example 3, and 10 parts of bonito flakes were added using a homomixer.
.. The mixture was stirred at 0.00 rpm for 20 minutes to obtain an aqueous composition for flavoring and seasoning.
比較例2
シヨ糖脂肪酸エステル(三菱化成食品(株)製、P−1
570、HLB価−1 5)1 0部、ソルビトール2
0部を水60部に加温溶解した。これに実施例lと同じ
コーヒー油lO部を加え、ホモミキサーによりI O.
0 0 Orpm, 1 5分間撹拌して、賦呑用の
水系組成物を得た。Comparative Example 2 Sucrose fatty acid ester (manufactured by Mitsubishi Kasei Foods Co., Ltd., P-1
570, HLB value -1 5) 10 parts, sorbitol 2
0 parts was dissolved in 60 parts of water under heating. To this was added 10 parts of the same coffee oil as in Example 1, and 10 parts was mixed with a homomixer.
The mixture was stirred at 00 Orpm for 15 minutes to obtain an aqueous composition for consumption.
実施例l〜5及び比較例1〜2で得られた賦香、調味用
の水系組成物を共栓付メスシリンダーに入れ、40℃の
インキュベーター内にて静置し、静置直後、30日後お
よび90日後の保存安定性を観察した。また賦香、調味
用組成物を水で希釈し、それぞれに含まれる疎水性芳香
、調味物質が0.1%濃度となるようにして、そのとき
の6501mmの波長における透過率を測定し、透明度
安定性についても調べた。その結果を第1表に示す。The aqueous flavoring and seasoning compositions obtained in Examples 1 to 5 and Comparative Examples 1 to 2 were placed in a graduated cylinder with a stopper and left to stand in an incubator at 40°C, immediately after leaving to stand, and after 30 days. And storage stability after 90 days was observed. In addition, the perfume and seasoning compositions were diluted with water so that the hydrophobic aroma and seasoning substances contained in each composition became 0.1% concentration, and the transmittance at a wavelength of 6501 mm was measured. Stability was also investigated. The results are shown in Table 1.
第1表
注:保存安定性は目視で油層,水層分離の有無を調べ、
分離部分なし01油層と水層の分離があるものを×で表
示した。Table 1 Note: Storage stability is determined by visually inspecting the presence or absence of oil and water layer separation.
No separation part 01 Those with separation of oil layer and water layer are indicated by ×.
これらの結果から、本発明により得られる賦香、調味用
水系組成物は長期的にも油層、水層分離が起こらず安定
で、しかも極めて透明度が高く、安定した組成物である
ことが明らかである。From these results, it is clear that the aqueous flavoring and seasoning compositions obtained by the present invention are stable over a long period without separation of oil and water layers, and are extremely transparent and stable compositions. be.
(発明の効果)
本発明の賦香、調味用の水系組戊物は水系食品や飲料に
添加して下記の優れた効果を発揮する。(Effects of the Invention) The water-based compound for flavoring and seasoning of the present invention exhibits the following excellent effects when added to water-based foods and beverages.
(1) 水系食品や飲料の実質的な透明感を損なうこ
となく、かつ長期間その透明感が維持される。(1) The transparency is maintained for a long period of time without impairing the substantial transparency of water-based foods and beverages.
(2)多価アルコールを用いることにより、使用する界
面活性剤の量が少なくても透明感のある賦香調味用水系
組成物を得ることが可能で、該組成物を加えた食品等は
界面活性剤特有の味、臭いにも全く影響されることはな
い。(2) By using a polyhydric alcohol, it is possible to obtain a transparent water-based flavoring composition even if the amount of surfactant used is small, and foods to which this composition is added can It is completely unaffected by the taste and odor peculiar to the active agent.
(3)天然物より亜臨界または超臨界状態のCO,を抽
剤として抽出分離した疎水性芳香、呈味物質を用いて製
造した賦香詞味用水系組戊物は極めて品質良好で、賦香
、調味した水系食品または飲料は従来にはない高品位の
ものとなる。(3) The aqueous composition for flavoring flavoring is produced using hydrophobic aromatic and flavoring substances extracted and separated from natural substances using CO in a subcritical or supercritical state as an extractant, and is of extremely good quality. Flavored and seasoned water-based foods or beverages will be of a higher quality than ever before.
Claims (2)
と、 一般式 ▲数式、化学式、表等があります▼ (式中、Rは同一または異なって、各々、アシル基また
は水素原子、nは0〜8の整数を意味する。) で示されるHLB価10〜16のポリグリセリン脂肪酸
エステル1〜30重量%と、多価アルコール1〜40重
量%とからなることを特徴とする食品の賦香調味用水系
組成物。(1) Hydrophobic edible aromatic or taste substance 1 to 20% by weight
and the HLB value represented by the general formula ▲ Numerical formulas, chemical formulas, tables, etc. 1. An aqueous composition for flavoring and seasoning foods, characterized by comprising 1-30% by weight of a polyglycerin fatty acid ester of 10-16 and 1-40% by weight of a polyhydric alcohol.
素を抽剤とし、圧力50〜350kg/cm^3、温度
25〜100℃の条件で抽出したものである請求項(1
)記載の組成物。(2) Claim (1) wherein the hydrophobic substance is extracted using subcritical or supercritical carbon dioxide as an extraction agent at a pressure of 50 to 350 kg/cm^3 and a temperature of 25 to 100°C.
).
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1235183A JPH0398549A (en) | 1989-09-11 | 1989-09-11 | Aqueous composition for aromatizing and seasoning food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1235183A JPH0398549A (en) | 1989-09-11 | 1989-09-11 | Aqueous composition for aromatizing and seasoning food |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH0398549A true JPH0398549A (en) | 1991-04-24 |
JPH0569493B2 JPH0569493B2 (en) | 1993-10-01 |
Family
ID=16982297
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP1235183A Granted JPH0398549A (en) | 1989-09-11 | 1989-09-11 | Aqueous composition for aromatizing and seasoning food |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH0398549A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2010017126A (en) * | 2008-07-10 | 2010-01-28 | Ogawa & Co Ltd | Method for producing long-term storable coffee beverage |
JP2017112889A (en) * | 2015-12-24 | 2017-06-29 | 小川香料株式会社 | Gelatinous flavoring composition for retort food for ordinary temperature eating |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS62250941A (en) * | 1986-04-23 | 1987-10-31 | Taiyo Kagaku Co Ltd | Preparation of emulsified or solubilized solution |
-
1989
- 1989-09-11 JP JP1235183A patent/JPH0398549A/en active Granted
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS62250941A (en) * | 1986-04-23 | 1987-10-31 | Taiyo Kagaku Co Ltd | Preparation of emulsified or solubilized solution |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2010017126A (en) * | 2008-07-10 | 2010-01-28 | Ogawa & Co Ltd | Method for producing long-term storable coffee beverage |
JP2017112889A (en) * | 2015-12-24 | 2017-06-29 | 小川香料株式会社 | Gelatinous flavoring composition for retort food for ordinary temperature eating |
Also Published As
Publication number | Publication date |
---|---|
JPH0569493B2 (en) | 1993-10-01 |
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