Method for producing fragrance-containing particle composition

A manufacturing method and composition technology, which is applied in the field of particle composition manufacturing, can solve the problems of easy oxidation and deterioration of spices, poor preservation, incomplete coating, etc., and achieve good preservation stability, high fluidity, and high fragrance persistence. Effect

Inactive Publication Date: 2011-12-21
T HASEGAWA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] However, in the technology of emulsifying and encapsulating spices or spice-containing oils, the spices are directly in contact with heated and melted sugars, and the aroma is likely to scatter when exposed to high temperature. In addition, the coating is likely to be incomplete, so there is unavoidable Disadvantages of fragrance volatilization and escape and easy oxidation and deterioration over time
[0006] In addition, studies have been made on mixing various substances in the sugar composition, but in any case, the sugar itself has relatively strong hygroscopicity, so it has the disadvantages of poor storage stability and easy coagulation.

Method used

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  • Method for producing fragrance-containing particle composition
  • Method for producing fragrance-containing particle composition
  • Method for producing fragrance-containing particle composition

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preparation example Construction

[0031]In the preparation of powder flavors, for example, it can be obtained as follows, that is, using fatty acid monoglycerides, fatty acid diglycerides, fatty acid triglycerides, propylene glycol fatty acid esters, sucrose fatty acid esters, polyglycerol fatty acid esters, lecithin, modified Starch, sorbitan fatty acid esters, soap bark extract, acacia gum, tragacanth gum, guar gum, karaya gum, xanthan gum, pectin, alginic acid and its salts, carrageen Surfactants such as polysaccharides, gelatin, casein, dextrin, monosaccharides, disaccharides, polyalcohols and other suitable excipients emulsify these oily material mixtures, and use spray drying, vacuum drying, freeze drying, etc. The drying method is to dry, thus obtainable. A major feature of the present invention is that the once-powdered fragrance is used as a raw material for encapsulation in a hydrocarbon matrix by the above method.

[0032] The amount of the fragrance used in the present invention is not particularl...

Embodiment

[0050] Examples are given below to describe the present invention in more detail.

reference example 1

[0051] Reference example 1 (preparation of lemon powder flavor)

[0052] After dissolving 300 g of modified starch and 400 g of dextrin in 1300 g of soft water, add 300 g of lemon oil and emulsify with a homomixer to make the emulsified particle size about 0.5 μm to 2 μm to obtain an O / W emulsion. Using a mobile small-sized spray dryer (manufactured by Niro Japan), the emulsion was spray-dried at a hot air inlet temperature of 150° C., an exhaust air temperature of 80° C., and a sprayer rotation speed of 20,000 rpm to obtain 980 g of powdered fragrance containing 30% lemon oil (reference Product 1).

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Abstract

The present invention provides a manufacturing method of a flavor-containing particle composition characterized in that flavor, saccharide, and an oily substance having a softening point of 55 to 90° C. are mixed, the mixture is heated so as to bring the saccharide into a melted or a semi-melted state and then, cooled, solidified and crushed. With the flavor-containing particle composition obtained by the manufacturing method of the present invention, there is no dissipation caused by sublimation of the flavor, the flavor is completely encapsulated, preservation stability of aroma is good, fluidity of the powder is high, blocking is hard to occur even under a high-humidity environment, and moreover, flavor release occurs at desirable timing. Furthermore, by increasing the grain size of the flavor-containing particle composition to some degree, a crispy feeling is provided, and if it is used in a food such as chewing gum, a crunchy, flaky and crispy feeling can be obtained and since flavor is released at the same time, the feeling is new and interesting.

Description

technical field [0001] The present invention relates to a method for producing a fragrance-containing particle composition. More specifically, it relates to a method for producing a fragrance-containing particle composition that is excellent in storage stability of fragrance, excellent in fluidity, hard to agglomerate, and releases fragrance at an appropriate time. Background technique [0002] Conventionally, powdered flavorings have been used in various foods for imparting flavors. Powdered flavorings can be used in powdered foods such as powdered drinks, powdered seasonings, powdered soups, etc., and can also be used as a material for sprinkling on the surface of snacks, etc. In addition, it is useful in dry foodstuffs such as chewing gum and candies. Especially in the case of using liquid flavors in chewing gum, it is found that the flavors are dissolved and absorbed by the chewing gum base, it is difficult to release in the mouth, and the fragrance diffusion becomes po...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/00A23L1/22C11B9/00A23L27/00A23L27/10
CPCA23L1/0032A23L1/0029A23L1/22016A23G4/06A23L1/0076A23L27/72A23P10/30A23P10/35A23P30/20
Inventor 铃木寿嗣吉田祥吾中村哲也
Owner T HASEGAWA CO LTD
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