WO2002083827A1 - Process for producing glucan capsules having flavor component enclosed therein - Google Patents
Process for producing glucan capsules having flavor component enclosed therein Download PDFInfo
- Publication number
- WO2002083827A1 WO2002083827A1 PCT/JP2002/002428 JP0202428W WO02083827A1 WO 2002083827 A1 WO2002083827 A1 WO 2002083827A1 JP 0202428 W JP0202428 W JP 0202428W WO 02083827 A1 WO02083827 A1 WO 02083827A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- glucan
- flavor component
- flavor
- capsule
- dispersion
- Prior art date
Links
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 71
- 235000019634 flavors Nutrition 0.000 title claims abstract description 71
- 229920001503 Glucan Polymers 0.000 title claims abstract description 51
- 239000002775 capsule Substances 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims description 14
- 239000006185 dispersion Substances 0.000 claims abstract description 26
- 230000001112 coagulating effect Effects 0.000 claims abstract description 6
- 238000001879 gelation Methods 0.000 claims abstract description 6
- 238000005507 spraying Methods 0.000 claims abstract description 3
- 230000002209 hydrophobic effect Effects 0.000 claims description 6
- 230000002427 irreversible effect Effects 0.000 claims description 5
- 239000003995 emulsifying agent Substances 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims description 4
- 239000004375 Dextrin Substances 0.000 claims description 3
- 229920001353 Dextrin Polymers 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- 235000019425 dextrin Nutrition 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 229920002907 Guar gum Polymers 0.000 claims description 2
- 239000000665 guar gum Substances 0.000 claims description 2
- 235000010417 guar gum Nutrition 0.000 claims description 2
- 229960002154 guar gum Drugs 0.000 claims description 2
- 241000134253 Lanka Species 0.000 claims 1
- 239000001913 cellulose Substances 0.000 claims 1
- 229920002678 cellulose Polymers 0.000 claims 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 claims 1
- 108090000765 processed proteins & peptides Proteins 0.000 claims 1
- 230000015271 coagulation Effects 0.000 abstract 1
- 238000005345 coagulation Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 description 10
- 235000019640 taste Nutrition 0.000 description 9
- 244000246386 Mentha pulegium Species 0.000 description 7
- 235000016257 Mentha pulegium Nutrition 0.000 description 7
- 235000004357 Mentha x piperita Nutrition 0.000 description 7
- 235000001050 hortel pimenta Nutrition 0.000 description 7
- -1 sonorebitone) Substances 0.000 description 7
- 235000014113 dietary fatty acids Nutrition 0.000 description 6
- 239000000194 fatty acid Substances 0.000 description 6
- 229930195729 fatty acid Natural products 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 5
- 239000000499 gel Substances 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 description 3
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 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 3
- 239000000969 carrier Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 229940041616 menthol Drugs 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000001694 spray drying Methods 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 239000000341 volatile oil Substances 0.000 description 3
- 244000144730 Amygdalus persica Species 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
- FHLGUOHLUFIAAA-UHFFFAOYSA-N Linalyl butyrate Chemical compound CCCC(=O)OC(C)(C=C)CCC=C(C)C FHLGUOHLUFIAAA-UHFFFAOYSA-N 0.000 description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000002671 adjuvant Substances 0.000 description 2
- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical compound COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 238000009775 high-speed stirring Methods 0.000 description 2
- XAOGXQMKWQFZEM-UHFFFAOYSA-N isoamyl propanoate Chemical compound CCC(=O)OCCC(C)C XAOGXQMKWQFZEM-UHFFFAOYSA-N 0.000 description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 2
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 2
- UWKAYLJWKGQEPM-LBPRGKRZSA-N linalyl acetate Chemical compound CC(C)=CCC[C@](C)(C=C)OC(C)=O UWKAYLJWKGQEPM-LBPRGKRZSA-N 0.000 description 2
- 239000003094 microcapsule Substances 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 230000000391 smoking effect Effects 0.000 description 2
- 150000005846 sugar alcohols Polymers 0.000 description 2
- SNICXCGAKADSCV-JTQLQIEISA-N (-)-Nicotine Chemical group CN1CCC[C@H]1C1=CC=CN=C1 SNICXCGAKADSCV-JTQLQIEISA-N 0.000 description 1
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 1
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 1
- 239000001074 1-methoxy-4-[(E)-prop-1-enyl]benzene Substances 0.000 description 1
- 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
- SDVKWBNZJFWIMO-UHFFFAOYSA-N 2-hydroxypropane-1,2,3-tricarboxylic acid;3-(1-methylpyrrolidin-2-yl)pyridine Chemical compound CN1CCCC1C1=CC=CN=C1.OC(=O)CC(O)(C(O)=O)CC(O)=O SDVKWBNZJFWIMO-UHFFFAOYSA-N 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- NPBVQXIMTZKSBA-UHFFFAOYSA-N Chavibetol Natural products COC1=CC=C(CC=C)C=C1O NPBVQXIMTZKSBA-UHFFFAOYSA-N 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 229920002558 Curdlan Polymers 0.000 description 1
- 239000001879 Curdlan Substances 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
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000402754 Erythranthe moschata Species 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
- 239000005770 Eugenol Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 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
- 241000282375 Herpestidae Species 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- 241001633628 Lycoris Species 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 244000024873 Mentha crispa Species 0.000 description 1
- 235000014749 Mentha crispa Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 239000002202 Polyethylene glycol Substances 0.000 description 1
- UVMRYBDEERADNV-UHFFFAOYSA-N Pseudoeugenol Natural products COC1=CC(C(C)=C)=CC=C1O UVMRYBDEERADNV-UHFFFAOYSA-N 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- 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 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 229940078035 curdlan Drugs 0.000 description 1
- 235000019316 curdlan Nutrition 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000007515 enzymatic degradation Effects 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- 229940009714 erythritol Drugs 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
- 150000002148 esters Chemical class 0.000 description 1
- 229960002217 eugenol Drugs 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002085 irritant Substances 0.000 description 1
- 231100000021 irritant Toxicity 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 229940087305 limonene Drugs 0.000 description 1
- 235000001510 limonene Nutrition 0.000 description 1
- 229930007744 linalool Natural products 0.000 description 1
- UWKAYLJWKGQEPM-UHFFFAOYSA-N linalool acetate Natural products CC(C)=CCCC(C)(C=C)OC(C)=O UWKAYLJWKGQEPM-UHFFFAOYSA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- RUVINXPYWBROJD-UHFFFAOYSA-N para-methoxyphenyl Natural products COC1=CC=C(C=CC)C=C1 RUVINXPYWBROJD-UHFFFAOYSA-N 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229920001223 polyethylene glycol Polymers 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 238000000197 pyrolysis Methods 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- RUVINXPYWBROJD-ONEGZZNKSA-N trans-anethole Chemical compound COC1=CC=C(\C=C\C)C=C1 RUVINXPYWBROJD-ONEGZZNKSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/02—Cosmetics or similar toiletry preparations characterised by special physical form
- A61K8/11—Encapsulated compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q11/00—Preparations for care of the teeth, of the oral cavity or of dentures; Dentifrices, e.g. toothpastes; Mouth rinses
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/40—Chemical, physico-chemical or functional or structural properties of particular ingredients
- A61K2800/41—Particular ingredients further characterized by their size
- A61K2800/412—Microsized, i.e. having sizes between 0.1 and 100 microns
Definitions
- the present invention relates to a method for producing a flavor component-enclosed dalkan capsule, which emits a flavor component by heating or burning.
- Flavor component carriers using heat irreversible coagulating glucan such as cardran as a carrier for flavor components are disclosed in Japanese Patent Application Laid-Open Nos. 59-41398 and 9-283666.
- Japanese Patent Application Laid-Open No. H11-1103841 and Japanese Patent Application Laid-Open No. H11-113552 are known. These flavor component carriers release the flavor components that they carry by heating or burning, and the flavor components that taste the flavors that dissipate by heating (Tabako substitutes) It is used in smoking articles that taste the flavor that is emitted by burning or burning.
- Glucan easily dissipates its retained flavor components by heating or burning, and does not emit unpleasant irritants, spicy fibrous odors or other substances that inhibit flavor by burning. It is.
- Conventional flavor component carriers using these heat irreversible coagulating glucans are prepared by adding a flavor component to a viscous aqueous dispersion of heat irreversible coagulating glucan, forming it into a sheet, and heating it. After glucan is gelled, the obtained sheet is mechanically pulverized. In this way, the glucan powder containing a flavor component that has been mechanically pulverized does not have a surface layer composed of only dalcan, but also has a flavor component exposed on the surface. The retention of flavor components during storage is still insufficient, and after storage for a relatively long time Then, it was found that the flavor components carried by them were largely dissipated.
- An object of the present invention is to provide a flavor component carrier that is more excellent in the storage stability of flavor components and that can quickly release the flavor components carried by heating or burning. I do.
- the inventor of the present invention has proposed a powdery flavor component carrier using glucan, in which the flavor component is substantially completely covered (enclosed) by glucan gel, whereby the storage stability of the flavor component is improved.
- the results of the study were based on the finding that the glucan dispersion containing flavor components was spray-dried, and the intended purpose could be achieved. And was found.
- a flavor component is encapsulated by spraying a dispersion of a thermoirreversible coagulable glucan containing a flavor component into an air stream at a temperature equal to or higher than the gelation critical temperature of glucan. state in glucan to become of these c inventive method for manufacturing a flavoring ingredient encapsulated Daruka linker capsule is provided to cover and this solidifying gel into the capsule-shaped expansion, the one bright et al from the following description And are also set forth in the appended claims.
- glucan usually in the form of a powder, is stirred at high speed in water to obtain a dispersion.
- the glucan used in the present invention is known per se.
- the most preferably used card in the present invention is D—a straight chain in which the glucose molecule is linked at the 13th position with a ⁇ -1 darcoside bond] 3—1,3—glucan.
- Cardranes are water-insoluble and insoluble in most organic solvents.
- / 3 — 1, 3 — Glucan converts the aqueous dispersion to the critical gelation temperature, ie, the temperature at which gelation occurs at that temperature (eg, about 80 When heated above (° C), it gels, and this gel has the heat irreversible solidification property of being unable to melt even when it is heated again.
- the glucan dispersion is preferably prepared by stirring with a mixer at a temperature of 20 to 30 ° C. If a large amount of glucan such as cardan is dispersed in water, the viscosity of the resulting dispersion becomes too high, which is not preferable for spray drying.
- Glucan weighs 1 to 4 in the underwater dispersion. Preferably it is at a concentration of / 0 .
- the glucan dispersion can be supplemented with adjuvants such as dextrin, guar gum enzymatic degradation products, carboxymethylcellulose, sodium anoregate, pullulan, and pectin. It is preferable to add These yield improving aids can further improve the yield of the flavor component-encapsulated glucan capsule.
- the stirring can be performed at a rotation speed of 3,000 rpm to 10,000 rpm.
- a desired flavor component is added to the obtained dispersion of glucan in water in a desired ratio and mixed.
- the flavor component used in the present invention is preferably a liquid or a solid at the temperature at which the glucan dispersion is prepared, and the flavor can satisfy human tastes through taste and smell. There is no particular limitation as long as it is a component. Hydrophilic, Any hydrophobic flavor component can be used. Examples include leaf tobacco extract, menthol, and esters.
- linalyl acetate isoaminopropyl acetate, isoamyl propionate, linalyl butyrate, etc.
- natural essential oils for example, plant natural essential oil, , Spearmint, peppermint, cassia, jasmine, etc .; examples of animal natural essential oils include, but are not limited to, musk, amber, civet, castorum.
- Single fragrances eg, anethol, limonene, linalool, eugenol, etc.
- natural vegetable fragrances eg, lycoris, centrons bleed
- the concentration of the flavor component in the glucan capsule of the present invention may be a concentration sufficient to satisfy the taste of humans through taste and smell when the glucan capsule is heated and burned. Can be adjusted arbitrarily.
- the flavor component is hydrophobic
- emulsifiers known as food additives eg, sucrose fatty acid ester, polyglycerol fatty acid ester, glycerin
- the hydrophobic flavor component is mixed, and the mixture is emulsified by high-speed stirring to form a glucan dispersion containing the hydrophobic flavor component. It is preferable to obtain a dispersion.
- the stirring is preferably performed under the same conditions as described above.
- a hydrophilic flavor component can be used in combination.
- the flavor component is substantially composed of the hydrophilic flavor component, it is not necessary to add an emulsifier, and after the hydrophilic flavor component is added to the glucan dispersion, the hydrophilic flavor is obtained by high-speed stirring. A glucan dispersion containing components can be obtained.
- the flavor component-containing glucan dispersion thus obtained is subjected to defoaming treatment under reduced pressure, if necessary, and then spray-dried at a high temperature, that is, a high-temperature air stream (preferably a high-temperature air stream). Spray inside.
- the spray drying is preferably performed at an air temperature of 120 to 220 ° C.
- the pressure of the atomizing gas (usually air) is preferably between 0.05 and 0.25 Mpa.
- the flavor component-encapsulated dalkan capsule thus obtained according to the present invention hardly diffuses the flavor component under normal storage conditions (for example, at 22 ° C. and a relative humidity of 60%). Is stably retained in the glucan capsule.
- the glucan capsule enclosing the flavor component of the present invention when heated or burned, is immediately ready for use. It has the property of releasing flavor components and does not generate unpleasant tastes or odors due to heating and burning.
- the flavor component-enclosed dalkan capsule of the present invention can contain a flavor component up to 40% by weight, and has an arbitrary concentration within a range of 40% by weight or less (usually 1% by weight or more). The content of the flavor component can be adjusted with. Furthermore, the average particle size of the flavor component-enclosed dalkan capsule of the present invention can be adjusted within the range of 8 to 200 ⁇ . This particle size can be measured by a laser diffraction / scattering type particle size distribution analyzer.
- the amount of each component in the flavor component-containing glucan capsule of the present invention is preferably as follows.
- the amount of glucan, especially cardran ranges from 1 to 70 weight. /. It is preferably 5 to 30% by weight.
- the amount of adjuvant is :! 990% by weight, preferably 30-60% by weight.
- the amount of emulsifier is 0.1 to: 10% by weight, preferably 0.5 to 5% by weight. / 0 .
- the remainder of the glucan capsule consists essentially of moisture.
- the flavor component-enclosed dalkan capsule of the present invention can be used as a flavor-generating material in a flavoring article (alternative to tabaco) that tastes flavor that is released by heating, and a smoking article that tastes flavor that is released by burning. It can be suitably used.
- Example 1 4 g of cardan was added to 100 g of water, and the mixture was stirred for 5 minutes at 25 ° C. and a stirring speed of 100 rpm to prepare a cardan dispersion. To this, 20 g of dextrin and 0.4 g of sucrose fatty acid ester were added, and after heating and dissolving, 6.1 g of paper ment was added. Then, the peppermint-containing curdlan dispersion emulsified by stirring and emulsifying under the same conditions is supplied to the inlet air temperature 1
- microcapsenolle with peppermint The mixture was introduced into a spray drier set at 70 ° C and a spray air pressure of 0.2 MPa, and spray-dried to obtain microcapsenolle with peppermint.
- the average particle size of microcapsenole is 60 ⁇ m.
- the obtained capsule with sealed peppermint mouth was stored in an open state for 6 months at a temperature of 22 ° C and a relative humidity of 60%, and then the menthol, the main component of peppermint, was removed.
- the menthol remained in the microcapsule with a residual ratio of 95% by weight or more even after 6 months.
- most of the peppermint was removed from the mouth capsule at a temperature of 200 to 300 ° C. It was confirmed that the radiation had occurred.
- a flavor component-enclosed dalkan capsule which is excellent in storage stability of flavor components and which can quickly release the flavor components carried by heating or burning. Provided.
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Abstract
Glucan capsules having a flavor component enclosed therein are obtained by spraying a heat-irreversibly coagulating glucan dispersion containing the flavor component into a gas stream at a temperature corresponding to the critical gelation point of glucan or higher to thereby enclose the flavor component followed by the coagulation/gelation of the glucan in this state to give capsules.
Description
明 細 書 Specification
香味成分封入ダルカ ンカ プセルの製造方法 技術分野 Manufacturing method of Dalkan capsule containing flavor components
本発明は、 加熱または燃焼に よ り 香味成分を放散する香味 成分封入ダルカ ンカ プセルの製造方法に関する。 The present invention relates to a method for producing a flavor component-enclosed dalkan capsule, which emits a flavor component by heating or burning.
背景技術 Background art
カー ドラ ン等の熱不可逆凝固性グルカ ンを香味成分の担体 と して用いた香味成分担持体は、 特開昭 5 9 - 4 1 3 9 8 号 公報、 特開平 9 — 2 8 3 6 6 号公報、 特開平 1 1 一 1 0 3 8 4 1 号公報、 特開平 1 1 一 1 1 3 5 5 2 号公報等において知 られている。 これ ら香味成分担持体は、 その担持する香味成 分を加熱ま たは燃焼によ り 放出する も のであ り 、 加熱に よ り その放散する香味を味わ う 香喫味物品 （タバ コ代替品） や燃 焼に よ り その放散する香味を味わ う 喫煙物品に使用 されてい る。 グルカ ンは、' 加熱ま たは燃焼によ り その保持する香味成 分を容易に放散する と と もに、 燃焼に よ り 不快な刺激、 辛み 繊維臭等香味を阻害する物質を発生しないも のであ る。 Flavor component carriers using heat irreversible coagulating glucan such as cardran as a carrier for flavor components are disclosed in Japanese Patent Application Laid-Open Nos. 59-41398 and 9-283666. Japanese Patent Application Laid-Open No. H11-1103841 and Japanese Patent Application Laid-Open No. H11-113552 are known. These flavor component carriers release the flavor components that they carry by heating or burning, and the flavor components that taste the flavors that dissipate by heating (Tabako substitutes) It is used in smoking articles that taste the flavor that is emitted by burning or burning. Glucan easily dissipates its retained flavor components by heating or burning, and does not emit unpleasant irritants, spicy fibrous odors or other substances that inhibit flavor by burning. It is.
これ ら熱不可逆凝固性グルカ ンを用いた従来の香味成分担 持体は、 熱不可逆凝固性グルカ ンの粘稠な水分散体に香味成 分を添加 し、 シー ト状に成形 し、 加熱に よ り グルカ ンをゲル 化 した後、 得られたシー ト を機械的に粉砕 して調製されてい る。 こ の よ う に機械的な粉砕作用 を受けた香味成分含有グル カ ン粉末は、 その表面層がダルカ ンのみに よ り 構成される も のではな く 、 香味成分もその表面に露出 して しま い、 保存時 の香味成分保持性がなお十分でな く 、 比較的長期間の保存後
ではその担持する香味成分が大幅に散逸 して しま う こ と がわ かっ た。 Conventional flavor component carriers using these heat irreversible coagulating glucans are prepared by adding a flavor component to a viscous aqueous dispersion of heat irreversible coagulating glucan, forming it into a sheet, and heating it. After glucan is gelled, the obtained sheet is mechanically pulverized. In this way, the glucan powder containing a flavor component that has been mechanically pulverized does not have a surface layer composed of only dalcan, but also has a flavor component exposed on the surface. The retention of flavor components during storage is still insufficient, and after storage for a relatively long time Then, it was found that the flavor components carried by them were largely dissipated.
本発明は、 よ り 一層香味成分の保存安定性に優れ、 しかも 加熱ま たは燃焼によ り す ぐさ まその担持する香味成分を放散 し得る香味成分担持体を提供する こ と を 目 的 と する。 An object of the present invention is to provide a flavor component carrier that is more excellent in the storage stability of flavor components and that can quickly release the flavor components carried by heating or burning. I do.
発明の開示 Disclosure of the invention
本発明者は、 従来のグルカ ンを用いた粉末状香味成分担持 体において、 香味成分を グルカ ンゲルに よ り 実質的に完全に 覆 う （封入する） こ と に よ り 、 香味成分の保存安定性を大幅 に向上 し得る と の知見を得、 これに基づき鋭意検討した結果 , 香味成分を含有する グルカ ン分散液を噴霧乾燥に供する こ と に よ り 所期の 目 的を達成 し得る こ と を見いだ した。 The inventor of the present invention has proposed a powdery flavor component carrier using glucan, in which the flavor component is substantially completely covered (enclosed) by glucan gel, whereby the storage stability of the flavor component is improved. The results of the study were based on the finding that the glucan dispersion containing flavor components was spray-dried, and the intended purpose could be achieved. And was found.
すなわち、 本発明によれば、 香味成分を含む熱不可逆凝固 性グルカ ンの分散液をグルカ ンのゲル化臨界温度以上の温度 にある気流中に噴霧する こ と に よ り 、 香味成分を封入 した状 態でグルカ ンをカプセル状に凝固 · ゲル化させる こ と を包含 する香味成分封入ダルカ ンカ プセルの製造方法が提供される c 本発明の さ ら なる展開は、 以下の記述から 明 ら かと なる で あろ う し、 また添付の請求の範囲にも記載されている。 That is, according to the present invention, a flavor component is encapsulated by spraying a dispersion of a thermoirreversible coagulable glucan containing a flavor component into an air stream at a temperature equal to or higher than the gelation critical temperature of glucan. state in glucan to become of these c inventive method for manufacturing a flavoring ingredient encapsulated Daruka linker capsule is provided to cover and this solidifying gel into the capsule-shaped expansion, the one bright et al from the following description And are also set forth in the appended claims.
発明 を実施する ための最良の形態 BEST MODE FOR CARRYING OUT THE INVENTION
本発明に従い香味成分封入ダルカ ンカ プセルを製造する た めには、 まず、 通常粉末の形態にある グルカ ンを水中で高速 撹拌 して分散体を得る。 In order to produce a flavor component-enclosed dalkan capsule according to the present invention, first, glucan, usually in the form of a powder, is stirred at high speed in water to obtain a dispersion.
本発明で使用 される グルカ ンは、 それ自 体既知である。 例 えば、 本発明において最も好ま し く 使用 されるカー ドラ ンは
D — グルコ ース分子が 1 一 3 位で β 一 ダルコ シ ド結合 した直 鎖の ]3 — 1 , 3 — グルカ ンである。 カー ドラ ンは、 水不溶性 であ り 、 ま たほ と ん どの有機溶媒に不溶であ る。 /3 — 1 , 3 — グルカ ンは、 その水中分散液をゲル化臨界温度、 すなわち、 その温度でゲル化が生 じる と こ ろの温度 （例えば、 カー ドラ ンにあってはほぼ 8 0 °C ) 以上に加熱する と 、 ゲル化 し、 こ のゲルは、 これを再び加熱 して も溶融する こ と がなレ、 と い う 熱不可逆凝固性を有する。 The glucan used in the present invention is known per se. For example, the most preferably used card in the present invention is D—a straight chain in which the glucose molecule is linked at the 13th position with a β-1 darcoside bond] 3—1,3—glucan. Cardranes are water-insoluble and insoluble in most organic solvents. / 3 — 1, 3 — Glucan converts the aqueous dispersion to the critical gelation temperature, ie, the temperature at which gelation occurs at that temperature (eg, about 80 When heated above (° C), it gels, and this gel has the heat irreversible solidification property of being unable to melt even when it is heated again.
グルカ ン分散体の調製は、 2 0 ない し 3 0 °Cの温度下で、 ミ キサーでの撹拌に よ り 行 う こ と が好ま しい。 カー ドラ ン等 のグルカ ンは、 水中に分散させる量が多い と 、 得 られる分散 体の粘度が高 く な り 過ぎ、 噴霧乾燥には好ま し く ない。 グル カ ンは、 水中分散体中、 1 ない し 4 重量。 /0の濃度にある こ と が好ま しい。 さ ら に、 こ のグルカ ン分散体に補助剤 （例えば . デキス ト リ ン、 グァーガム酵素分解物、 カルボキシメ チルセ ル ロ ース 、 ァノレギ ン酸ナ ト リ ウ ム 、 プルラ ン、 ぺ ク チ ン等） を添加する こ と が好ま しい。 これ ら収率向上補助剤は、 香味 成分封入グルカ ンカプセルの収率を一層向上させ得る。 攪拌 は、 3 , 0 0 0 r p m〜 1 0 , O O O r p mの回転数で行 う こ と ができ る。 The glucan dispersion is preferably prepared by stirring with a mixer at a temperature of 20 to 30 ° C. If a large amount of glucan such as cardan is dispersed in water, the viscosity of the resulting dispersion becomes too high, which is not preferable for spray drying. Glucan weighs 1 to 4 in the underwater dispersion. Preferably it is at a concentration of / 0 . In addition, the glucan dispersion can be supplemented with adjuvants such as dextrin, guar gum enzymatic degradation products, carboxymethylcellulose, sodium anoregate, pullulan, and pectin. It is preferable to add These yield improving aids can further improve the yield of the flavor component-encapsulated glucan capsule. The stirring can be performed at a rotation speed of 3,000 rpm to 10,000 rpm.
ついで、 得 られたグルカ ンの水中分散体に所望の香味成分 を所望の割合で添加 し、 混合する。 本発明に使用 される香味 成分は、 グルカ ン分散体を調製する際の温度で液体または固 体である こ と が好ま し く 、 味覚 · 嗅覚を通 じて ヒ ト の嗜好を 満足 させ得る香味成分であれば特に制限されない。 親水性、
疎水性のいずれの香味成分を も用いる こ と ができ る。 その例 を挙げる と 、 葉たばこ抽出エ キ ス 、 メ ン ソ ール、 エス テル類Then, a desired flavor component is added to the obtained dispersion of glucan in water in a desired ratio and mixed. The flavor component used in the present invention is preferably a liquid or a solid at the temperature at which the glucan dispersion is prepared, and the flavor can satisfy human tastes through taste and smell. There is no particular limitation as long as it is a component. Hydrophilic, Any hydrophobic flavor component can be used. Examples include leaf tobacco extract, menthol, and esters.
(例えば、 酢酸 リ ナ リ ル、 酢酸イ ソ ア ミ ノレ 、 プロ ピオン酸ィ ソァ ミ ル、 酪酸 リ ナ リ ル等） 、 天然精油類 （植物性天然精油 と しては、 例えば、 ノく ニラエキス 、 ス ペア ミ ン ト 、 ペパー ミ ン ト 、 カ シア、 ジャ ス ミ ン等 ； 動物性天然精油 と しては、 例 えば、 ム ス ク 、 ア ンバー、 シベ ッ ト 、 カ ス ト リ ウ ム等） 、 単 体香料 （例えば、 ァネ トール、 リ モネ ン、 リ ナ ロ ール、 オイ ゲノ ール等） 、 天然植物性香料 （例えば、 リ コ リ ス 、 セ ン ト ジ ョ ンズブ レ ッ ド、 ス モモエ キス 、 ピーチエキ ス等） 、 糖類(Eg, linalyl acetate, isoaminopropyl acetate, isoamyl propionate, linalyl butyrate, etc.) and natural essential oils (for example, plant natural essential oil, , Spearmint, peppermint, cassia, jasmine, etc .; examples of animal natural essential oils include, but are not limited to, musk, amber, civet, castorum. ), Single fragrances (eg, anethol, limonene, linalool, eugenol, etc.), natural vegetable fragrances (eg, lycoris, centrons bleed) De, peach kiss, peach extract, etc.), sugars
(例えば、 グルコース 、 フル ク ト ース 、 シ ョ 糖等） 、 多価ァ ルコ ール類 （ グ リ セ リ ン、 プ ロ ピ レ ン グ リ コ ール、 ポ リ ェチ レ ンダ リ コール等） 、 糖アル コ ール類 （例えば、 マ ンニ トー ノレ 、 エ リ ス リ ト ー ノレ 、 ソノレ ビ ト ーノレ等） 、 酸類 （例えば、 リ ン ゴ酸、 酒石酸、 ク ェン酸等） 、 ニ コ チン塩 （例えば、 ク ェ ン酸ニ コ チン等） である。 これ ら香味成分は、 単独で、 ま た は 2 種以上を組み合わせて用いる こ と ができ る。 (Eg, glucose, fructose, sucrose, etc.), polyhydric alcohols (glycerin, propylene glycol, polyethylene glycol) ), Sugar alcohols (eg, mannitol, erythritol, sonorebitone), acids (eg, lingic acid, tartaric acid, citric acid, etc.), It is a nicotine salt (for example, nicotine citrate). These flavor components can be used alone or in combination of two or more.
本発明のグルカ ンカ プセル中の香味成分の濃度は、 グルカ ンカ プセルを加熱 燃焼 した と き に、 味覚 · 嗅覚を通 じて ヒ ト の嗜好を満足 させる に充分な濃度であればよ く 、 そ の濃度 は、 任意に調節する こ と ができ る。 The concentration of the flavor component in the glucan capsule of the present invention may be a concentration sufficient to satisfy the taste of humans through taste and smell when the glucan capsule is heated and burned. Can be adjusted arbitrarily.
香味成分が、 疎水性であ る場合は、 食品添加物 と して知 ら れている乳化剤 （例えば、 シ ョ 糖脂肪酸エス テル、 ポ リ ダ リ セ リ ン脂肪酸エス テル、 グ リ セ リ ン脂肪酸エス 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 テノレ
レ シチ ン等） を グルカ ン分散体に さ ら に添加 し、 必要に よ り 加温 して溶解 させ、 疎水性香味成分を混合 し、 高速攪拌によ り 乳化させて疎水性香味成分含有グルカ ン分散体を得る こ と が好ま しい。 攪拌は、 上記と 同様の条件で行 う こ と が好ま し い。 こ の疎水性性香味成分含有グルカ ン分散体を調整する際 には、 親水性香味成分を併用する こ と ができ る。 If the flavor component is hydrophobic, emulsifiers known as food additives (eg, sucrose fatty acid ester, polyglycerol fatty acid ester, glycerin) Fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester Lecithin) is further added to the glucan dispersion, heated and dissolved as necessary, the hydrophobic flavor component is mixed, and the mixture is emulsified by high-speed stirring to form a glucan dispersion containing the hydrophobic flavor component. It is preferable to obtain a dispersion. The stirring is preferably performed under the same conditions as described above. When preparing the glucan dispersion containing the hydrophobic flavor component, a hydrophilic flavor component can be used in combination.
他方、 香味成分が親水性香味成分から実質的になる場合に は、 乳化剤を添加する必要はな く 、 グルカ ン分散体に親水性 香味成分を添加 した後、 高速攪拌によ り 、 親水性香味成分含 有グルカ ン分散体を得る こ と ができ る。 On the other hand, when the flavor component is substantially composed of the hydrophilic flavor component, it is not necessary to add an emulsifier, and after the hydrophilic flavor component is added to the glucan dispersion, the hydrophilic flavor is obtained by high-speed stirring. A glucan dispersion containing components can be obtained.
こ う して得 られた香味成分含有グルカ ン分散体を、 必要に 応 じて減圧下で消泡処理 した後、 高温下で噴霧乾燥させる 、 すなわち、 高温気流 （好ま し く は、 高温空気流） 中に噴霧す る。 噴霧乾燥は、 1 2 0 〜 2 2 0 °Cの空気温度下で行 う こ と が好ま しい。 噴霧気体 （通常、 空気） の圧力は、 0 . 0 5 〜 0 . 2 5 M p a である こ と が好ま しい。 こ の噴霧乾燥に よ り グルカ ンは、 ゲル化 して三次元網 目構造を形成 し、 香味成分 をその内部に強固に固定 · 封入 したほぼ球形のマイ ク ロ カプ セルと な る。 こ の乾燥に よ り 、 実質的に水分のみが蒸発 され る。 The flavor component-containing glucan dispersion thus obtained is subjected to defoaming treatment under reduced pressure, if necessary, and then spray-dried at a high temperature, that is, a high-temperature air stream (preferably a high-temperature air stream). Spray inside. The spray drying is preferably performed at an air temperature of 120 to 220 ° C. The pressure of the atomizing gas (usually air) is preferably between 0.05 and 0.25 Mpa. By this spray drying, the glucan gels to form a three-dimensional network structure, and becomes a substantially spherical microcapsule in which flavor components are firmly fixed and encapsulated therein. By this drying, substantially only water is evaporated.
こ う して得 られる本発明の香味成分封入ダルカ ンカ プセル は、 通常の保存条件下 （例えば、 2 2 °C、 相対湿度 6 0 % ) では香味成分をほ と ん ど放散せず、 香味成分は安定してグル カ ンカ プセル内に保持される。 しか し、 本発明の香味成分封 入グルカ ンカ プセルは、 加熱または燃焼 させる と 、 すぐ さ ま
香味成分を放散する と い う 性質を有 し、 また加熱 · 燃焼によ り 不快な味 · 臭いを発生する こ と がない。 The flavor component-encapsulated dalkan capsule thus obtained according to the present invention hardly diffuses the flavor component under normal storage conditions (for example, at 22 ° C. and a relative humidity of 60%). Is stably retained in the glucan capsule. However, the glucan capsule enclosing the flavor component of the present invention, when heated or burned, is immediately ready for use. It has the property of releasing flavor components and does not generate unpleasant tastes or odors due to heating and burning.
また、 本発明の香味成分封入ダルカ ンカ プセルは、 香味成 分を 4 0 重量％ ま で含有する こ と ができ 、 4 0 重量％以下 (通常、 1 重量％以上） の範囲内の任意の濃度で香味成分の 含有量を調節する こ と ができ る。 さ ら に、 本発明の香味成分 封入ダルカ ンカ プセルの平均粒径は、 8 〜 2 0 0 μ πιの範囲 内で調製する こ と ができ る。 こ の粒径は、 レーザ回折/散乱 式粒子径分布測定装置で測定する こ と ができ る。 Further, the flavor component-enclosed dalkan capsule of the present invention can contain a flavor component up to 40% by weight, and has an arbitrary concentration within a range of 40% by weight or less (usually 1% by weight or more). The content of the flavor component can be adjusted with. Furthermore, the average particle size of the flavor component-enclosed dalkan capsule of the present invention can be adjusted within the range of 8 to 200 μπι. This particle size can be measured by a laser diffraction / scattering type particle size distribution analyzer.
なお、 本発明の香味成分封入グルカ ンカ プセルにおけ る各 成分の量は、 以下の通 り である こ と が好ま しい。 The amount of each component in the flavor component-containing glucan capsule of the present invention is preferably as follows.
グルカ ン、 特にカー ドラ ンの量は、 1 〜 7 0 重量。/。、 好ま し く は 5 ない し 3 0 重量％である。 The amount of glucan, especially cardran, ranges from 1 to 70 weight. /. It is preferably 5 to 30% by weight.
補助剤の量は、 ：！ 〜 9 0 重量％、 好ま し く は 3 0 〜 6 0 重 量％である。 The amount of adjuvant is :! 990% by weight, preferably 30-60% by weight.
乳化剤の量は、 0 . 1 〜 ： 1 0 重量％、 好ま し く は 0 . 5 な い し 5 重量。 /0である。 The amount of emulsifier is 0.1 to: 10% by weight, preferably 0.5 to 5% by weight. / 0 .
グルカ ンカ プセルの残 り は、 実質的に水分からなる。 The remainder of the glucan capsule consists essentially of moisture.
本発明の香味成分封入ダルカ ンカ プセルは、 加熱に よ り 放 散する香味を味わ う 香喫味物品 （タバ コ代替品） や燃焼に よ り 放散する香味を味わ う 喫煙物品に香味発生材と して好適に 使用 し得る。 The flavor component-enclosed dalkan capsule of the present invention can be used as a flavor-generating material in a flavoring article (alternative to tabaco) that tastes flavor that is released by heating, and a smoking article that tastes flavor that is released by burning. It can be suitably used.
以下、 本発明 を実施例に よ り 説明するが、 本発明はそれ ら に限定される も のではない。 Hereinafter, the present invention will be described with reference to examples, but the present invention is not limited thereto.
実施例 1
水 1 0 0 g にカー ドラ ン 4 g を添加 し、 2 5 °C、 攪拌回転 数 1 0 0 0 0 r p mの条件で 5 分間攪拌 し、 カ ー ドラ ン分散 液を調製 した。 これに、 デキ ス ト リ ン 2 0 g お よびシ ョ 糖脂 肪酸エス テル 0 . 4 g を添加 し、 加温して溶解 した後、 ぺパ 一ミ ン ト 6 . 1 g を添加 し、 同条件下で攪拌 し、 乳化 させた こ のペパー ミ ン ト含有カ ー ド ラ ン分散液を、 入 口空気温度 1Example 1 4 g of cardan was added to 100 g of water, and the mixture was stirred for 5 minutes at 25 ° C. and a stirring speed of 100 rpm to prepare a cardan dispersion. To this, 20 g of dextrin and 0.4 g of sucrose fatty acid ester were added, and after heating and dissolving, 6.1 g of paper ment was added. Then, the peppermint-containing curdlan dispersion emulsified by stirring and emulsifying under the same conditions is supplied to the inlet air temperature 1
7 0 °C、 噴霧空気圧力 0 . 2 M P a に設定 した噴霧乾燥機に 導入 し、 噴霧乾燥を行 う こ と に よ り 、 ペパー ミ ン ト封入マイ ク ロ カプセノレを得た。 マイ ク ロ カプセノレの平均粒径は、 6 0 μ mでめ つ 7こ。 The mixture was introduced into a spray drier set at 70 ° C and a spray air pressure of 0.2 MPa, and spray-dried to obtain microcapsenolle with peppermint. The average particle size of microcapsenole is 60 μm.
得 られたペパー ミ ン ト封入マイ ク 口 カ プセルを温度 2 2 °C 相対湿度 6 0 %の条件下で 6 ヶ月 間開放状態で蔵置 した後、 ペパー ミ ン ト の主成分である メ ン トールの濃度をガス ク ロ マ ト グラ フ ィ 一に よ り 測定 した。 その結果、 メ ン ト ールは、 6 ヶ 月 経過後に も 、 9 5 重量％以上の残存率でマイ ク ロ カプセ ル中に残存 していた。 また、 熱分解 G C— M S によ り ペパー ミ ン ト の放散性を測定 した結果、 2 0 0〜 3 0 0 °Cの温度で ほ と ん どのペパー ミ ン ト がマイ ク 口 カ プセルか ら放散された こ と を確認 した。 The obtained capsule with sealed peppermint mouth was stored in an open state for 6 months at a temperature of 22 ° C and a relative humidity of 60%, and then the menthol, the main component of peppermint, was removed. Was measured by a gas chromatograph. As a result, the menthol remained in the microcapsule with a residual ratio of 95% by weight or more even after 6 months. In addition, as a result of measuring the emission of peppermint by pyrolysis GC-MS, most of the peppermint was removed from the mouth capsule at a temperature of 200 to 300 ° C. It was confirmed that the radiation had occurred.
以上述べた よ う に、 本発明に よれば、 香味成分の保存安定 性に優れ、 しかも加熱または燃焼に よ り すぐ さ まその担持す る香味成分を放散 し得る香味成分封入ダルカ ンカ プセルが提 供される。
As described above, according to the present invention, there is provided a flavor component-enclosed dalkan capsule which is excellent in storage stability of flavor components and which can quickly release the flavor components carried by heating or burning. Provided.
Claims
1 . 香味成分を含む熱不可逆凝固性グルカ ン分散液を該グ ルカ ンのゲル化臨界温度以上の温度にある気流中に噴霧する こ と に よ り 、 該香味成分を封入 した状態で該グルカ ンをカ ブ セル状に凝固 · ゲル化させる こ と包含する香味成分封入ダル カ ンカ プセルの製造方法。 1. By spraying a heat irreversible coagulating glucan dispersion containing a flavor component into an airflow at a temperature higher than the gelation critical temperature of the glucan, the glucan is encapsulated in the flavor component. A process for producing a flavor component-enclosed dalcan capsule, which comprises coagulating and gelling the capsule in a capsule form.
2 . グルカ ンが 、 カー ドラ ンを包含する請求項 1 に記載の 方法。 2. The method of claim 1, wherein the glucan comprises a cardran.
3 . グルカ ン分散液が、 グルカ ンを 1 なレ、 し 4 重量％の割 合で含有する請求項 1 に記載の方法。 3. The method according to claim 1, wherein the glucan dispersion contains glucan at a ratio of 1 to 4% by weight.
4 . 気流が、 8 0 °C以上の温度にある請求項 1 に記載の方 法。 4. The method according to claim 1, wherein the airflow is at a temperature of 80 ° C or higher.
5 . グルカ ン分散液を 0 . 0 5 〜 0 . 2 5 M p a の圧力下 にあ る噴霧気体を用いて気流中に噴霧する請求項 1 に記載の 方法。 5. The method according to claim 1, wherein the glucan dispersion is sprayed into an air stream using a spray gas under a pressure of 0.05 to 0.25 Mpa.
6 . 香味成分が、 親水性の ものである請求項 1 に記載の方 法。 6. The method according to claim 1, wherein the flavor component is hydrophilic.
7 香味成分が、 疎水性の ものである請求項 1 に記載の方 法。 7. The method according to claim 1, wherein the flavor component is hydrophobic.
8 グルカ ン分散液が、 乳化剤を さ ら に含有する請求項 7 に記載の方法。 8. The method according to claim 7, wherein the glucan dispersion further contains an emulsifier.
9 . グルカ ン分散液が、 収率向上補助剤を さ ら に含有する 請求項 1 に記載の方法。 9. The method according to claim 1, wherein the glucan dispersion further contains a yield improving aid.
1 0 . 収率向上剤が、 デキス ト リ ン、 グァーガム酵素分解物 力 ノレボキ シメ チルセル ロ ース 、 ァ ノレギ ン酸ナ ト リ ウ ム 、 プル
ラ ンおよびぺク チンから なる群の中から選ばれる請求項 9 に 記載の方法。 10. Yield improvers are dextrin, guar gum enzymatically degradable phenolic sodium cellulose, sodium anoregate, and pull. The method according to claim 9, wherein the method is selected from the group consisting of a run and a peptide.
1 1 . グルカ ンカ プセルが、 香味成分を 4 0 重量0 /0ま での割 合で含有する請求項 1 に記載の方法。
1 1. Glucanex Lanka capsule A method according to claim 1 containing flavor components with 4 0 wt 0/0 or percentage in.
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| JP2001-115654 | 2001-04-13 | ||
| JP2001115654 | 2001-04-13 |
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| PCT/JP2002/002428 WO2002083827A1 (en) | 2001-04-13 | 2002-03-14 | Process for producing glucan capsules having flavor component enclosed therein |
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| EP2279677A1 (en) * | 2008-05-19 | 2011-02-02 | Japan Tobacco, Inc. | Material containing flavoring agent for cigarette, method for production thereof, and cigarette |
| CN103815541A (en) * | 2014-02-21 | 2014-05-28 | 湖北中烟工业有限责任公司 | Water capsule for three-layer cigarette and preparation method of water capsule |
| WO2014171433A1 (en) * | 2013-04-15 | 2014-10-23 | 三生医薬株式会社 | Disintegrable capsule, manufacturing method for same, and smoking equipment containing said disintegrable capsule |
| CN109674666A (en) * | 2019-01-16 | 2019-04-26 | 中华全国供销合作总社南京野生植物综合利用研究所 | It is a kind of containing beta glucan-coriander essential oil microcapsules deodorization hand cleanser and preparation method thereof |
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| JP2021097702A (en) * | 2013-04-15 | 2021-07-01 | 三生医薬株式会社 | Collapsible capsule and method for manufacturing the same as well as smoking equipment containing the collapsible capsule |
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| JPWO2014171433A1 (en) * | 2013-04-15 | 2017-02-23 | 三生医薬株式会社 | Disintegratable capsule and method for producing the same and smoking device including disintegratable capsule |
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| JP2019170383A (en) * | 2013-04-15 | 2019-10-10 | 三生医薬株式会社 | Collapsible capsule and method for manufacturing the same as well as smoking equipment containing the same |
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| CN109674666B (en) * | 2019-01-16 | 2022-03-08 | 中华全国供销合作总社南京野生植物综合利用研究所 | Fishy smell removing hand sanitizer containing beta-glucan-coriander essential oil microcapsules and preparation method thereof |
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