JPS5856627B2 - Manufacturing method for flavor preparations - Google Patents
Manufacturing method for flavor preparationsInfo
- Publication number
- JPS5856627B2 JPS5856627B2 JP54046055A JP4605579A JPS5856627B2 JP S5856627 B2 JPS5856627 B2 JP S5856627B2 JP 54046055 A JP54046055 A JP 54046055A JP 4605579 A JP4605579 A JP 4605579A JP S5856627 B2 JPS5856627 B2 JP S5856627B2
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- flavor
- water
- soluble
- concentration
- substance
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Description
【発明の詳細な説明】
本発明は糖類と蛋白質を用いて水難溶性フレーバー物質
に水に分散する性質を付与させ、もって可溶化様の状態
に水難溶性フレーバー物質を含有した液状乃至ペースト
状の水分散性フレーバー製剤を製造する方法に関する。Detailed Description of the Invention The present invention uses sugars and proteins to impart water-dispersible properties to poorly water-soluble flavor substances, thereby producing liquid or paste-like water containing poorly water-soluble flavor substances in a solubilized state. The present invention relates to a method of manufacturing a dispersible flavor formulation.
従来、水難溶性のフレーバー物質を水性の食品に香味付
与を目的として用いる場合には、たとえ機械的に水難溶
性フレーバー物質を水性の食品基材に分散又は混和して
も、水難溶性フレーバー物質はそのままでは親水性を有
しないため、安定な均質分散物とすることができず、分
離したり、不均質化する欠点を有している。Conventionally, when a poorly water-soluble flavor substance is used to impart flavor to an aqueous food, even if the poorly water-soluble flavor substance is mechanically dispersed or mixed into an aqueous food base, the poorly water-soluble flavor substance remains as it is. However, since it does not have hydrophilicity, it cannot be made into a stable homogeneous dispersion, and has the disadvantage of separating or becoming heterogeneous.
このため、通常は水難溶性フレーバー物質を、界面活性
剤たとえば蔗糖脂肪酸エステル、脂肪酸モノグリセライ
ド、ソルビタン脂肪酸エステル等を用いてあらかじめ水
中油滴型の乳化物としたフレーバー製剤として使用する
か、又はアルコール類に溶解したエツセンス形態のフレ
ーバー製剤として使用するかしている。For this reason, sparingly water-soluble flavor substances are usually used as flavor preparations made into oil-in-water emulsions using surfactants such as sucrose fatty acid esters, fatty acid monoglycerides, sorbitan fatty acid esters, etc., or they are mixed with alcohols. It is used as a flavor preparation in dissolved essence form.
しかし、これらの方法において、たとえば水難溶性フレ
ーバー物質を界面活性剤を用いて乳化物とした場合には
、化学的合成物の食品添加物である界面活性剤の使用が
ほとんどさけられないうえ、保存時の乳化崩壊や分離に
よる不均質化が起こり、水難溶性フレーバー物質を用い
た乳化型フレーバー製剤の保存安定性はかならずしも満
足する状態ではない。However, in these methods, for example, when a slightly water-soluble flavor substance is made into an emulsion using a surfactant, the use of a surfactant, which is a chemically synthesized food additive, is almost unavoidable, and storage The storage stability of emulsion-type flavor preparations using poorly water-soluble flavor substances is not always satisfactory, as the emulsion collapses and becomes heterogeneous due to separation.
又不難溶性フレーバー物質をアルコール類に溶解したエ
ツセンス形態のフレーバー製剤では、通常高濃度アルコ
ール類に溶解されているため、アルコール類の揮散とと
もにフレーバー物質の損失が著しく、更に使用時にアル
コール類の食品への混入がさけられないうえ、アルコー
ル濃度の相対的な低下によって、一旦は水中で乳濁分散
した水難溶性フレーバー物質は液面に浮上、会合して分
離層をなしやすく、却−な香味付与がなし難いという諸
欠点を有している。In addition, in essence-type flavor preparations in which poorly soluble flavor substances are dissolved in alcohol, since they are usually dissolved in highly concentrated alcohol, there is a significant loss of flavor substances as the alcohol evaporates, and furthermore, when used, alcohol-based food products In addition, due to the relative decrease in alcohol concentration, poorly water-soluble flavor substances that were once emulsified and dispersed in water float to the surface of the liquid and easily aggregate to form a separated layer, imparting a distinct flavor. It has various disadvantages that it is difficult to overcome.
他方、水難溶性フレーバー物質の水分散性付与の方法と
して、特定のかつ高濃度の界面活性剤溶液で水難溶性フ
レーバー物質を可溶化状態とした可溶化香料が技術的に
は可能とされているが、この場合には、有効な界面活性
剤の種類及び使用濃度が、食品衛生上許可されている範
囲外であり、このため食品への応用が困難であるほか、
界面活性剤による発泡の著しいこと、界面活性剤にもと
ずく異臭味の随拌がさけられない等の欠点を有している
。On the other hand, as a method for imparting water-dispersibility to poorly water-soluble flavor substances, it is technically possible to solubilize flavor substances in a specific and highly concentrated surfactant solution. In this case, the type and concentration of the effective surfactant used are outside the range allowed for food hygiene, making it difficult to apply to food.
It has drawbacks such as significant foaming caused by the surfactant and unavoidable unpleasant odor and taste caused by the surfactant.
そこで本発明者等は、水難溶性フレーバー物質を用いた
フレーバー製剤における上記した諸欠点を解消すべく鋭
意研究を重ねた結果、食品の天然の基本構成物質である
糖類と蛋白質を用い、その特定濃度条件における両物質
による界面活性的な相互作用を利用することにより、水
難溶性のフレーバー物質が高濃度に溶解状となし得るこ
と、更にこのようにして得たフレーバー製剤は、フレー
バーの揮散損失が非常に少く、又これを水に添加した時
には、容易に溶解して乳化状態になり、食品などに均一
な香味を付与することができる等の新知見を得、これに
基づいて本発明を完成したものである。Therefore, the present inventors have conducted extensive research in order to eliminate the above-mentioned drawbacks of flavor preparations using poorly water-soluble flavor substances, and as a result, we have developed a method that uses sugars and proteins, which are the natural basic constituents of foods, to achieve a specific concentration of By utilizing the surface-active interaction between the two substances under certain conditions, poorly water-soluble flavor substances can be dissolved at high concentrations, and the flavor preparations obtained in this way have very low volatilization loss of flavor. The present invention was completed based on new findings such as the fact that when added to water, it easily dissolves into an emulsified state and imparts a uniform flavor to foods, etc. It is something.
すなわち、本発明は水溶性糖類の濃度が30〜80重量
%、水溶性蛋白質の濃度が水溶性窒素として0.8〜3
0重量%である混合溶液に水難溶性フレーバー物質を加
えることを特徴とする、可溶化様の状態に水難溶性フレ
ーバー物質を含有した液状乃至ペースト状の水分散性フ
レーバー製剤の製造法である。That is, in the present invention, the concentration of water-soluble sugars is 30 to 80% by weight, and the concentration of water-soluble protein is 0.8 to 3% as water-soluble nitrogen.
This is a method for producing a liquid or paste water-dispersible flavor preparation containing a poorly water-soluble flavor substance in a solubilized state, which is characterized by adding the poorly water-soluble flavor substance to a mixed solution having a concentration of 0% by weight.
以下、本発明について詳細に説明する。The present invention will be explained in detail below.
本発明に使用される糖類としては、ミセル形成能(糖分
子が高濃度下で会合して疎水性の領域を形成する能力)
を有する水溶性糖類であればいずれでも使用することが
でき、たとえばブドウ糖、果糖、ガラクトース、麦芽糖
、蔗糖等の単糖類、三糖類、三糖類等の他、種々のDE
を有する水溶性の澱粉加水分解物、たとえば水あめ、デ
キストリン、及びこれらを含有するシラツブ類が挙げら
れ、これら糖類は適宜1種又は2種以上を選択して使用
することができる。The saccharide used in the present invention has micelle-forming ability (ability of sugar molecules to associate under high concentration to form a hydrophobic region).
Any water-soluble saccharide can be used as long as it has a
Examples of water-soluble starch hydrolysates having the following saccharides include starch syrup, dextrin, and saccharides containing these sugars, and these saccharides can be used alone or in combination of two or more.
次に蛋白質としては、各種の蛋白質原料を水抽出するか
又は軽度に加水分解して、分解臭味の発生をなるべく抑
えて得られる界面活性を有する水溶性蛋白質区分が用い
られる。Next, as the protein, a water-soluble protein class having surface activity is used, which is obtained by extracting various protein raw materials with water or by slightly hydrolyzing them to suppress the generation of decomposition odor and taste as much as possible.
その具体例として、たとえば各種の動物肉を加熱下で熱
水抽出して得られる界面活性を有する含窒素成分、又は
ミルクカゼイン、ホエー蛋白質、グルテン、大豆タンパ
ク質等の蛋白質原料を酵素的もしくは化学的に軽度に分
解、抽出して得られる界面活性を有する熱水可溶性蛋白
質がある。Specific examples include nitrogen-containing components with surface activity obtained by extracting various animal meats with hot water under heating, or protein raw materials such as milk casein, whey protein, gluten, and soy protein that are extracted enzymatically or chemically. There is a hot water soluble protein with surface activity that can be obtained by mild decomposition and extraction.
これらはフレーバー製剤の管能的性質を阻害しない範囲
で異臭味の発生を抑える条件で軽度に分解、水溶化し、
抽出するか又は異臭味の発生する場合には、軽度に分解
、抽出した後、適宜精製して異臭味を除去して用いられ
る。These are slightly decomposed and water-solubilized under conditions that suppress the generation of off-flavors without interfering with the functional properties of flavor preparations.
If the product is extracted or has an off-odor taste, it is lightly decomposed and extracted, and then purified as appropriate to remove the off-odor taste before use.
次に本発明方法に適用できるフレーバー物質としては、
水溶液又は水性食品基材に対して難溶性の天然もしくは
合成フレーバー物質であって、たとえばオレンジ油、ラ
イム油、レモン油、ペパー油、クローブ油等の精油、又
は溶剤抽出で得られる各種スパイスのオレオレジン類、
更にオイゲノール、シンナミックアルデハイド、リナロ
ール、ラクトン類等の合成フレーバー類を挙げることが
できる。Next, flavor substances that can be applied to the method of the present invention include:
Natural or synthetic flavoring substances that are sparingly soluble in aqueous solutions or aqueous food bases, such as essential oils such as orange oil, lime oil, lemon oil, pepper oil, clove oil, or the oleoresin of various spices obtained by solvent extraction. gin,
Further examples include synthetic flavors such as eugenol, cinnamic aldehyde, linalool, and lactones.
なお、たとえばストロベリー・エツセンス、アップル・
エツセンスなどの水溶性フレーバー物質についても本発
明方法を適用することができる。For example, strawberry essence, apple
The method of the present invention can also be applied to water-soluble flavor substances such as essence.
本発明では、まず水難溶性のフレーバー物質の分散基材
となる糖類と蛋白質の混合溶液の糖濃度を30〜80重
量%(以下、%は重量%を意味する)で、かつ共存させ
る蛋白質濃度を水溶性窒素(以下、SMと称する)0.
8〜3.0重量%(以下、%は重量%を意味する)とす
ることが重要であり、混合溶液中のいずれか一方又は両
方の濃度が上記濃度範囲の下限より低くなると、添加さ
れる水難溶性フレーバー物質の浸透溶解状態が劣って不
安定化し、該フレーバー物質の遊離が起り、水難溶性フ
レーバー物質を安定に保持することができない。In the present invention, first, the sugar concentration of the mixed solution of sugar and protein, which is a dispersion base material for a poorly water-soluble flavor substance, is 30 to 80% by weight (hereinafter, % means weight%), and the protein concentration to be coexisting is adjusted to 30 to 80% by weight. Water-soluble nitrogen (hereinafter referred to as SM) 0.
It is important to set the concentration to 8 to 3.0% by weight (hereinafter, % means weight%), and when the concentration of either or both in the mixed solution is lower than the lower limit of the above concentration range, it is added. The permeation and dissolution state of the poorly water-soluble flavor substance is poor and becomes unstable, and the flavor substance is liberated, making it impossible to stably retain the poorly water-soluble flavor substance.
又反対(こ上記混合液中の糖濃度、SN濃度の一方若し
くは双方が上記濃度範囲の上限を越えると、凝集性が強
まり、添加できる水難溶性フレーバー物質の添加量が抑
えられ、また目的とする製品に蛋白質由来の異臭味が付
与される場合もあるため、上記範囲の濃度レベルがよい
。On the other hand, if one or both of the sugar concentration and SN concentration in the above-mentioned mixed solution exceeds the upper limit of the above-mentioned concentration range, the agglomeration will become stronger, and the amount of the poorly water-soluble flavor substance that can be added will be suppressed, and the desired Since the product may have an off-flavor or taste derived from protein, a concentration level within the above range is preferable.
このような糖類と蛋白質との濃度条件は、この混合溶液
がミセル溶液をなし、水難溶性フレーバー物質を安定に
保持すると同時に、該フレーバー物質に水に分散する性
質を付与する上で、極めて重要である。Such concentration conditions of sugars and proteins are extremely important in order for this mixed solution to form a micelle solution, stably retaining the poorly water-soluble flavor substance, and at the same time imparting the property of dispersing in water to the flavor substance. be.
そしてこのようにして得られる糖類と蛋白質の混合溶液
への水難溶性フレーバー物質の添加方法としては、通常
の液体用の撹拌混合装置が用いられるが、高濃度の混合
溶液を用いる場合又はフレーバー物質の含量を高めた場
合には、フレーバー物質の含有混合溶液が高粘稠化する
ため、高粘性用の混合撹拌機、たとえばニーダ−1二翼
式撹袢機が有効に用いられる。As a method for adding poorly water-soluble flavor substances to the mixed solution of sugars and proteins obtained in this way, an ordinary stirring and mixing device for liquids is used. When the content is increased, the mixed solution containing the flavor substance becomes highly viscous, so a mixer for high viscosity, such as a kneader 1 two-blade stirrer, is effectively used.
又水難溶性フレーバー物質を急激に添加すると、均一化
が不充分になることがあるため、低速撹拌下で前記混合
水溶液に水難溶性フレーバー物質を徐々に加えるのが好
ましい。Furthermore, if the poorly water-soluble flavor substance is added suddenly, homogenization may become insufficient, so it is preferable to gradually add the poorly water-soluble flavor substance to the mixed aqueous solution while stirring at low speed.
水難溶性フレーバー物質の添加量は上記濃度範囲の糖類
と蛋白質の混合溶液量に対して数倍量まで可能であるが
、フレーバー製剤としての取扱いやすさの点からあまり
高粘稠にならない範囲とし、フレーバー物質添加後の混
合溶液(フレーバー製剤)中のフレーバー物質含量が1
0〜50重量%とするのがよく、この範囲であればフレ
ーバー製剤として実用上充分に有効な濃度である。The amount of poorly water-soluble flavor substance added can be up to several times the amount of the mixed solution of sugar and protein in the above concentration range, but from the viewpoint of ease of handling as a flavor preparation, it should be within a range that does not become too viscous. The flavor substance content in the mixed solution (flavor preparation) after adding the flavor substance is 1
The concentration is preferably 0 to 50% by weight, and within this range is a sufficiently effective concentration for flavor preparations.
このようにして得られた水難溶性フレーバー物質を均質
安定化したフレーバー製剤は、用いた糖類と蛋白質の混
合溶液の濃度が比較的低い場合、又は添加フレーバー物
質量が少い場合には、低粘性の流動性液体であるが、混
合溶液の濃度が高く又添加物質量が多いときにはペース
ト状をなし、たとえば20%の水難溶性フレーバー物質
を含有するフレーバー製剤では10,000e、p、前
後の粘度を示す。The flavor preparation obtained by homogeneously stabilizing the poorly water-soluble flavor substance obtained in this way has a low viscosity when the concentration of the mixed solution of sugar and protein used is relatively low, or when the amount of added flavor substance is small. However, when the concentration of the mixed solution is high and the amount of added substances is large, it becomes paste-like. For example, a flavor preparation containing 20% of a poorly water-soluble flavor substance has a viscosity of around 10,000 e,p. show.
本発明方法により得られたフレーバー製剤は、非乳濁性
で透明に近い状態を示しており、油滴の生成を示さず、
溶解状態に近く、又水に溶かした場合には水難溶性フレ
ーバー物質は微滴状に分散し、乳濁状を呈するので、水
溶液又は水性の食品基材に使用する場合には均一な香味
付与が可能になる。The flavor preparation obtained by the method of the present invention exhibits a non-emulsifying and almost transparent state, and does not show the formation of oil droplets.
When dissolved in water, poorly water-soluble flavor substances are dispersed in fine droplets and form an emulsion, so when used in an aqueous solution or an aqueous food base, it is difficult to impart flavor uniformly. It becomes possible.
又本発明方法により得られたフレーバー製剤を濃厚シラ
ツブ飲料に用いる場合lこは、乳濁を示さず一様に拡散
して均一な着香味がなされ、更にこれを希釈し、飲用濃
度にした時には水難溶性フレーバー物質は微細な分散を
して、均一な着香味がなされる。In addition, when the flavor preparation obtained by the method of the present invention is used in a concentrated syrup drink, it does not exhibit emulsion and is uniformly diffused to produce a uniform flavor, and when it is further diluted to a drinkable concentration. The slightly water-soluble flavor substance is finely dispersed to provide a uniform flavor.
ここで本発明方法で得られるフレーバー製剤の安定性を
実験例を挙げて示す。Here, the stability of flavor preparations obtained by the method of the present invention will be illustrated by giving experimental examples.
実験例 1
果糖70%、ブドウ糖30%の構成からなる糖濃度75
%の糖液100,9を用い、これに蛋白質として豚肉の
熱水抽出物(SN7%)16.7gを加えて混合溶解し
た(糖濃度64,3%、SN1.0%)。Experimental example 1 Sugar concentration 75 consisting of 70% fructose and 30% glucose
Using a sugar solution of 100.9%, 16.7 g of hot water extract of pork (SN 7%) was added as a protein and mixed and dissolved (sugar concentration 64.3%, SN 1.0%).
これを30.9づつビーカーにとり、オレンジオイルを
最終含量(オレンジオイル含有混合溶液中のオレンジオ
イル量)として10%、20%、30%(W/W)にな
るように少しづつ加えて撹拌混和し、各フレーバー製剤
を得た。Place 30.9 g of this in a beaker and add orange oil little by little so that the final content (amount of orange oil in the orange oil-containing mixed solution) is 10%, 20%, and 30% (W/W) and mix. Then, each flavor preparation was obtained.
このようIこして得られた各フレーバー製剤をガラス容
器にとり、蓋をして30℃に3週間保存し、フレーバー
製剤の性状を調べた。Each of the flavor preparations thus obtained was placed in a glass container, covered and stored at 30° C. for 3 weeks, and the properties of the flavor preparations were examined.
その結果を第1表に示す。The results are shown in Table 1.
なお、第1表中の粘度はB型回転粘度計(東京計器製作
新製)によりA40−ターを用い、試料温度27℃で測
定した値である。Note that the viscosities in Table 1 are values measured using a B-type rotational viscometer (manufactured by Tokyo Keiki Seisakusho) using A40-tar at a sample temperature of 27°C.
又乳濁性は、水難溶性フレーバー物質であるオレンジオ
イルの微滴分散にもとづく濁りの強さを示し、試料濃度
0.05%(W/V)水溶液についてポイツク積分球式
濁度計5EP−PT501型(日本精密光学楔)で測定
し、カオリン換算濃度(ppm)として示したものであ
り、そして肉眼観察を併せて記載した。In addition, emulsivity indicates the strength of turbidity based on the dispersion of microdrops of orange oil, which is a poorly water-soluble flavor substance. It was measured with a mold (Nippon Seimitsu Optical Kedge) and expressed as kaolin equivalent concentration (ppm), and macroscopic observation is also described.
なお又、保存後の試料はいづれも曳糸性ある粘稠性を保
持し、オレンジオイルの油滴の生成を示さず、また本旨
を水に溶解する場合には強い乳濁と新鮮なオレンジ香を
示し、また、液面へのオレンジオイルの遊離油滴を生じ
なかった。Furthermore, all of the samples after storage maintained a stringable viscosity and did not show the formation of orange oil droplets, and when dissolved in water, they had a strong emulsion and a fresh orange scent. Also, no free droplets of orange oil were produced on the liquid surface.
第1表の結果から明らかな如く、本発明方法で得たオレ
ンジオイル含有のフレーバー製剤は保存期間中粘度の低
下もなく、肉眼的にも分離が認められず、また水に溶解
した時のフレーバー物質の分散性の低下も認められず、
フレーバー製剤として長期安定であることが明らかであ
る。As is clear from the results in Table 1, the orange oil-containing flavor preparation obtained by the method of the present invention did not decrease in viscosity during the storage period, no separation was observed with the naked eye, and the flavor preparation when dissolved in water No decrease in the dispersibility of the substance was observed,
It is clear that it is stable for a long time as a flavor preparation.
次lこ市販されているフレーバー製剤として最モ一般的
であるアルコール溶液形態のフレーバー製剤と、本発明
方法により得られたフレーバー製剤についてその性状を
比較検討した実1験例を示す。Next, an experimental example will be shown in which the properties of a flavor preparation in the form of an alcoholic solution, which is the most common commercially available flavor preparation, and a flavor preparation obtained by the method of the present invention were compared.
実験例 2 ※※
実験例1で調整した本発明方法によるオレンジオイル1
0%、20%、30%(W/W)含有フレーバー製剤、
及びエチルアルコール〔99%(V/V ) )を用い
てオレンジオイルが10%、20%、30%(V/V
)含有となるように調整シタフレーバー製剤を用い、各
々のフレーバー製剤1部を99部の蒸留水に加えてよく
振盪したのち、オレンジオイルの分散状態を観察した。Experimental example 2 ※※
Orange oil 1 according to the method of the present invention prepared in Experimental Example 1
Flavor formulation containing 0%, 20%, 30% (W/W),
and ethyl alcohol [99% (V/V)].
1 part of each flavor preparation was added to 99 parts of distilled water and shaken well, and then the state of dispersion of orange oil was observed.
その結果を第2表に示す。The results are shown in Table 2.
なお第2表中の乳濁性は1%水溶液(ごついて実験例1
と同様に測定したものである。In addition, the emulsivity in Table 2 is a 1% aqueous solution (difficult experimental example 1).
It was measured in the same way.
−上記の実験例2から、オレンジオイルはエチルアルコ
ールによく溶解し、均質溶液になるが、該溶液を蒸留水
Iこ溶かした場合には白濁を呈して一旦は分散するが、
続いてオレンジオイルの一部もしくはかなりの部分が液
面に透明の油層を形成し、たとえオレンジオイル濃度の
高いアルコール溶液を用いてもオレンジオイル含量を増
強した均質溶液とすることは出来ないことがわかる。- From Experimental Example 2 above, orange oil dissolves well in ethyl alcohol and becomes a homogeneous solution, but when this solution is dissolved in distilled water, it becomes cloudy and disperses once, but
Subsequently, some or a large portion of the orange oil forms a transparent oil layer on the liquid surface, and even if an alcoholic solution with a high concentration of orange oil is used, a homogeneous solution with an enhanced orange oil content cannot be obtained. Recognize.
これに対し、本発明方法により得られるオレンジオイル
含有フレーバー製剤を蒸留水に溶かした場合には、その
水溶液は強い乳濁分散を示し、液面へのオレンジオイル
の分離を示さず、また乳濁分散したオレンジオイルによ
って均一に香味が付与されることカ月忍められる。On the other hand, when the orange oil-containing flavor preparation obtained by the method of the present invention is dissolved in distilled water, the aqueous solution shows strong emulsion dispersion, does not show separation of orange oil on the liquid surface, and emulsion. The dispersed orange oil imparts flavor evenly and lasts for months.
上記したように、本発明は天然物である糖類と蛋白質を
用いて、水に添加した時、容易に溶解して乳化状態にな
り、食品などに均一な香味を付与することのできる、可
溶化様の状態に水難溶性フレーバー物質を含有した液状
乃至ペースト状の水分散性フレーバー製剤を得ることが
できるようにしたものであって、本発明は有用な方法で
ある。As mentioned above, the present invention uses natural products such as saccharides and proteins, and when added to water, it easily dissolves into an emulsified state and can impart a uniform flavor to foods. INDUSTRIAL APPLICABILITY The present invention is a useful method for obtaining a liquid or pasty water-dispersible flavor preparation containing a poorly water-soluble flavor substance in a similar state.
次に本発明の実施例を示す。Next, examples of the present invention will be shown.
実施例 1
カゼインをアルカリ性プロテアーゼで加水分解し、その
水可溶性区分を活性炭で脱臭、脱色処理したのち、噴霧
乾燥して得たSI’J13%の水溶性蛋白質粉末77g
を水飴(DE:35、糖濃度60%)923.9に加え
、50°Cに加温して撹拌溶解し、糖と蛋白質の混合溶
液(糖濃度55.4%、SN1.0%)1kgを得た。Example 1 77 g of SI'J 13% water-soluble protein powder obtained by hydrolyzing casein with alkaline protease, deodorizing and decolorizing the water-soluble fraction with activated carbon, and then spray drying it.
was added to starch syrup (DE: 35, sugar concentration 60%) 923.9, heated to 50°C and stirred to dissolve, resulting in 1 kg of a mixed solution of sugar and protein (sugar concentration 55.4%, SN 1.0%). I got it.
該混合溶液’ioogに対し、レモンオイル300gを
少量づつ加え、常温下で撹拌混和して、ペースト状のレ
モンフレーバー製剤1 kgヲ(−8た。300 g of lemon oil was added little by little to the mixed solution 'ioog, and the mixture was stirred and mixed at room temperature to yield 1 kg (-8 kg) of a paste-like lemon flavor preparation.
本製品を、クエン酸でpH2,85に調整した9、2%
の砂糖液に173000量加えて溶解し、無果汁のレモ
ン水を得た。This product is 9.2% adjusted to pH 2.85 with citric acid.
173,000 amount of the lemon juice was added to the sugar solution and dissolved to obtain lemon water without fruit juice.
このようにして得たレモン水は均一に若番され、液面へ
のレモンオイルの分離を示さなかった。The lemon water thus obtained was uniformly young and showed no separation of lemon oil on the liquid surface.
実施例 2
豚肉を熱水抽出して得た非呈味性の水溶性蛋白質区分の
濃縮物(SN7.0%)143,9.DE20のデキス
トリン550gを水310gに加温溶解した(糖濃度5
4.8%、SN1.0%)。Example 2 Concentrate of non-taste water-soluble protein fraction obtained by hot water extraction of pork (SN 7.0%) 143.9. 550g of DE20 dextrin was dissolved in 310g of water by heating (sugar concentration 5).
4.8%, SN 1.0%).
このようにして得られた混合溶液soo、pに対して2
00gのバターフレーバーを加えて撹拌混和し、均質な
ペースト状のバク−フレーバー製剤を得た。2 for the thus obtained mixed solution soo, p
00 g of butter flavor was added and stirred to obtain a homogeneous pasty butter flavor preparation.
該バターフレーバー製剤を、常法により調製した焼成前
のクツキー基材に対し、1/2000量を加えて成型し
たのち、焼成し、バターフレーバーを有するクツキーを
得た。A 1/2000 amount of the butter flavor preparation was added to a pre-baked kutsky base material prepared by a conventional method and molded, and then baked to obtain a kutsky having a butter flavor.
このクツキーはバターフレーバーの残存性が高く、又保
存した際の香味は長期に保持され、かつ酸化による異臭
の発生もほとんど認められなかった。This kutsky had a high persistence of butter flavor, the flavor was retained for a long time when stored, and almost no off-odor was observed due to oxidation.
実施例 3
溶剤抽出して得られたパプリカオレオレジン20.9を
液糖(DE:40、糖濃度70%)66.9と鶏肉熱水
抽出濃縮物(SN7%)14gの混合溶液(糖濃度57
.8%、S N 1.2%)に少しづつ加えてよく撹拌
し、均質透明状のペースト状パプリカオレオレジン製剤
を得た。Example 3 A mixed solution (sugar concentration: 57
.. 8%, S N 1.2%) and stirred well to obtain a homogeneous and transparent pasty paprika oleoresin preparation.
このようにして得られたパプリカオレオレジン製剤をあ
らかじめ少量の水に溶解したのち、動物肉及び未変性大
豆タンパク質からなるソーセージ基材に、食塩、スパイ
ス、安定化剤とともに加え、ミートチョッパー(こかけ
、ケーシングにつめ、以下常法に従って処理し、ソーセ
ージを得た。The paprika oleoresin preparation obtained in this way is dissolved in a small amount of water in advance, and then added to a sausage base consisting of animal meat and undenatured soybean protein together with salt, spices, and stabilizers. , stuffed into casings, and processed according to the following conventional methods to obtain sausages.
このソーセージはパプリカオレオレジンによる風味のほ
か、着色が均一になされ、すぐれた嗜好性を示した。In addition to the flavor derived from paprika oleoresin, this sausage was uniformly colored and exhibited excellent palatability.
Claims (1)
質の濃度が水溶性窒素として0.8〜3.0重量%であ
る混合溶液に水難溶性フレーバー物質を加えることを特
徴とする、可溶化様の状態に水難溶性フレーバー物質を
含有した液状乃至ペースト状の水分散性フレーバー製剤
の製造法。1 A water-soluble flavor substance is added to a mixed solution in which the concentration of water-soluble sugars is 30 to 80% by weight and the concentration of water-soluble protein is 0.8 to 3.0% by weight as water-soluble nitrogen. A method for producing a liquid or paste water-dispersible flavor preparation containing a poorly water-soluble flavor substance in a solubilized state.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP54046055A JPS5856627B2 (en) | 1979-04-17 | 1979-04-17 | Manufacturing method for flavor preparations |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP54046055A JPS5856627B2 (en) | 1979-04-17 | 1979-04-17 | Manufacturing method for flavor preparations |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS55138371A JPS55138371A (en) | 1980-10-29 |
JPS5856627B2 true JPS5856627B2 (en) | 1983-12-15 |
Family
ID=12736326
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP54046055A Expired JPS5856627B2 (en) | 1979-04-17 | 1979-04-17 | Manufacturing method for flavor preparations |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5856627B2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS62111228U (en) * | 1985-12-30 | 1987-07-15 |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2602335B2 (en) * | 1989-10-26 | 1997-04-23 | 株式会社ロッテ | Flavor formulation |
-
1979
- 1979-04-17 JP JP54046055A patent/JPS5856627B2/en not_active Expired
Non-Patent Citations (1)
Title |
---|
NEW FOOD INDUSTRY * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS62111228U (en) * | 1985-12-30 | 1987-07-15 |
Also Published As
Publication number | Publication date |
---|---|
JPS55138371A (en) | 1980-10-29 |
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