Fragrance delivery particles

Abstract

A fragrance delivery particle for a fibrous article is provided. This fragrance delivery particle contains (A) a water-soluble solid (hereinafter referred to as component (A)) and (B) a fragrance (hereinafter referred to as component (B)), the component (B) being (B1) a fragrance (hereinafter referred to as component (B1)) that is encapsulated in a microcapsule and (B2) a fragrance (hereinafter referred to as component (B2)) that is not encapsulated in a microcapsule. The moisture content of the perfume delivery particles as measured by the Karl Fischer gasification method (JIS K 0113) is 1-35 mass% (inclusive).

Description

Technical Field

[0001] This invention relates to fragrance delivery particles, a method for manufacturing fragrance delivery particles, and a method for scenting fiber products. Background Technology

[0002] In recent years, research has been conducted on developing technologies that use auxiliary ingredients other than detergents during the cleaning of clothing to impart fragrances with functions such as scent, bactericidal, antibacterial, antimicrobial, and UV protection. In particular, experiments have been conducted on techniques that involve adding particulate compositions (i.e., fragrance delivery particles) of fragrance loaded on a solid carrier separately from the detergent during cleaning, allowing the fragrance components to adhere to the clothing.

[0003] Japanese Patent Application Publication No. 2020-512452 discloses a technique for producing granulated powder by loading microcapsules containing beneficial substances or fragrances onto a solid carrier. Japanese Patent Application Publication No. Hei 1-188597 discloses a technique for obtaining fragrance powder by permeating a fragrance emulsion into anhydrous magnesium sulfate. Japanese Patent Application Publication No. 2021-529869 discloses a technique for producing fragrance-containing granules containing polyethylene glycol, water-soluble fillers, and fragrance components. Summary of the Invention

[0004] When using such fragrance delivery particles in a cleaning process, it is desirable for the fragrance to remain on the textile even after the washing process, which involves removing stains with detergent components and rinsing to remove detergent components. Therefore, it is desirable to develop a method that prevents the fragrance delivery particles from dissolving in the presence of detergent components, but dissolves during the rinsing stage. With the aforementioned fragrance delivery particles, the problem arises of dissolution and residue at the end of cleaning; on the other hand, if the fragrance delivery particles dissolve too early during the cleaning process, it is difficult for the fragrance to remain on the textile at the end of cleaning. Therefore, a technique is needed to ensure sufficient fragrance residue on the textile at the end of cleaning. Furthermore, when using microcapsules and fragrance components not encapsulated in microcapsules (hereinafter referred to as external fragrances), the adsorption of microcapsules to fibers decreases, resulting in a significant reduction in the effectiveness of the microcapsules. Therefore, the object of the present invention is to provide a fragrance delivery particle having a technique that ensures sufficient fragrance and microcapsule residue on the textile at the end of cleaning.

[0005] In one embodiment of the present invention, a fragrance delivery particle is provided, which is a fragrance delivery particle containing (A) a water-soluble solid (hereinafter referred to as component (A)) and (B) a fragrance (hereinafter referred to as component (B)), wherein component (B) is (B1) a fragrance encapsulated in microcapsules (hereinafter referred to as component (B1)) and (B2) a fragrance not encapsulated in microcapsules (hereinafter referred to as component (B2)), and the moisture content of the above fragrance delivery particle, as determined by Karl Fischer vaporization method (JIS K 0113), is 1% by mass or more and 35% by mass or less.

[0006] In another embodiment of the present invention, a method for manufacturing a fragrance delivery particle is provided, wherein (A) a water-soluble solid (hereinafter referred to as component (A)) and (B) a fragrance (hereinafter referred to as component (B)) are mixed, wherein component (B) is (B1) a fragrance encapsulated in microcapsules (hereinafter referred to as component (B1)) and (B2) a fragrance not encapsulated in microcapsules (hereinafter referred to as component (B2)), and the moisture content of the above-mentioned fragrance delivery particle, as determined by Karl Fischer vaporization method (JIS K 0113), is 1% by mass or more and 35% by mass or less.

[0007] The present invention provides a fragrance delivery particle that retains a large amount of fragrance on the fiber product even after washing and rinsing processes during the cleaning process. Furthermore, it also provides a fragrance delivery particle capable of imparting ideal fragrance qualities to the fiber product. Detailed Implementation

[0008] [Spice delivery granules]

[0009] The fragrance delivery particles of the present invention contain (A) water-soluble solids (hereinafter referred to as component (A)) and (B) fragrance (hereinafter referred to as component (B)), wherein the moisture content of the fragrance delivery particles, as determined by Karl Fischer vaporization (JIS K 0113), is 1% by mass or more and 35% by mass or less.

[0010] <(A) Ingredient>

[0011] The water-soluble solid that is component (A) may be, for example, a substance with a solubility of 1.0g or more in 100g of water at 20°C, preferably a substance with a solubility of 1.0g or more and 60g or less.

[0012] (A) Component may have micropores on its surface. From the viewpoint of further improving preservation stability and the strength of the flavor delivery particles, its average micropore diameter is preferably 1 nm or more, more preferably 10 nm or more. Furthermore, from the viewpoint of the strength of the obtained flavor delivery particles, its average micropore diameter is preferably 1000 μm or less, more preferably 100 μm or less. The average micropore diameter of the micropores present on the surface of component (A) can be measured using a mercury porosimeter (e.g., Autopore IV9500 (manufactured by Shimadzu Corporation)) by mercury indentation method, and the value of the average micropore diameter can be calculated using the average pore diameter (4V / A).

[0013] Regarding component (A), from the viewpoint of further improving the strength of the flavor delivery particles, for example, the bulk density is preferably 450 g / L or more, more preferably 500 g / L or more, and from the viewpoint of solubility, the bulk density is preferably 750 g / L or less, more preferably 650 g / L or less. The bulk density of component (A) is calculated using a volumetric hydrometer according to JIS K7365.

[0014] Regarding component (A), for example, the average particle size is preferably 1.0 mm or more, more preferably 3.0 mm or more, and preferably 20 mm or less, more preferably 15 mm or less, further preferably 10 mm or less, and even more preferably 5 mm or less. The average particle size can be determined by calculating the equivalent sphere diameter of 250 particles using image analysis software ImageJ.

[0015] As component (A), water-soluble inorganic salts can be listed, and preferably one or more of the following: water-soluble inorganic sulfates such as magnesium sulfate and sodium sulfate; water-soluble inorganic chlorides such as sodium chloride and magnesium chloride; and water-soluble inorganic carbonates such as sodium carbonate. Regarding component (A), from the viewpoint of preventing changes in the fragrance, water-soluble inorganic sulfates are preferred, and magnesium sulfate is more preferred.

[0016] (A) The component can be prepared, for example, by drying a water-soluble solid carrier (preferably a water-soluble inorganic salt having water of crystallization).

[0017] As one embodiment of component (A), it can be prepared by drying a water-soluble solid carrier (preferably a water-soluble inorganic salt with water of crystallization) with a water content exceeding 20% ​​by mass as determined by an infrared moisture meter. Examples of such water-soluble solid carriers (preferably water-soluble inorganic salts with water of crystallization) include: water-soluble inorganic sulfates such as magnesium sulfate and sodium sulfate (preferably water-soluble inorganic sulfates with water of crystallization); water-soluble inorganic chlorides such as sodium chloride and magnesium chloride (preferably water-soluble inorganic chlorides with water of crystallization). From the viewpoint of preventing the alteration of the fragrance compound, water-soluble inorganic sulfates are preferred as the water-soluble solid carrier, more preferably water-soluble inorganic sulfates with water of crystallization, and even more preferably magnesium sulfate with water of crystallization.

[0018] In addition, regarding component (A), from the viewpoint of further improving the strength of the flavor delivery particles and the viewpoint of preservation stability, for example, a water-soluble solid with a moisture content of more than 0.1% by mass and less than 20% by mass as determined by an infrared moisture meter can be used.

[0019] When using a water-soluble solid as component (A) with a water content of 0.1% by mass or more and 20% by mass or less as measured by an infrared moisture meter, the water content measured by the infrared moisture meter is preferably 1% by mass or more, more preferably 1.6% by mass or more, more preferably 2.0% by mass or more, even more preferably 5% by mass or more, and even more preferably 8% by mass or more. Moreover, from the viewpoint of preservation stability, it is preferably 20% by mass or less, more preferably 18% by mass or less, and even more preferably 15% by mass or less.

[0020] On the other hand, when a water-soluble solid with a water content of 0.1% by mass or more and 20% by mass or less, as measured by an infrared moisture meter, is used as component (A), for example, from the viewpoint of improving the aroma quality, the water content measured by the infrared moisture meter is preferably 1% by mass or more, more preferably 1.6% by mass or more, further preferably 2.0% by mass or more, even more preferably 5% by mass or more, and even more preferably 8% by mass or more. Moreover, from the same viewpoint, it is preferably 20% by mass or less, more preferably 18% by mass or less, even more preferably 15% by mass or less, and even more preferably 14% by mass or less.

[0021] When using water-soluble solids as component (A) with a moisture content of 0.1% to 20% by mass as measured by an infrared moisture meter, the moisture content of component (A) can be measured, for example, using an infrared moisture meter. For instance, an infrared moisture meter (e.g., Shimadzu Corporation MOC63u) can be used at a measurement temperature of 105°C. The moisture content calculated here refers to the moisture content of the water-soluble solids. The moisture content (by mass%) of component (A) is calculated based on the following formula, using the infrared moisture meter to measure the mass of the water-soluble solids before and after drying.

[0022]

[0023] Alternatively, for example, component (A) can be prepared by drying the water-soluble solid. As one embodiment of component (A), a water-soluble solid with a moisture content of more than 20% by mass as measured by an infrared moisture meter can be used, thereby adjusting the moisture content measured by the infrared moisture meter to a range of more than 0.1% by mass and less than 20% by mass.

[0024] From the viewpoint of solubility, for example, in 100% by mass of the flavor delivery particles of the present invention, the content of component (A) is preferably 50% by mass or more, more preferably 70% by mass or more, even more preferably 75% by mass or more, and preferably 99% by mass or less, more preferably 95% by mass or less, even more preferably 93% by mass or less, and even more preferably 90% by mass or less.

[0025] <(B) Component>

[0026] (B) Fragrance components include, for example, (B1) fragrance encapsulated in microcapsules (hereinafter referred to as (B1) component) and (B2) fragrance without encapsulation in microcapsules (hereinafter referred to as (B2) component).

[0027] The fragrances mentioned here can be selected from one or more fragrances and fragrance precursors, without particular restrictions. As fragrances, for example, fragrance compounds described in "Nakajima Motoki, 'Basic Knowledge of Fragrances and Perfume,' Fourth Printing, Sangyo Shubu Co., Ltd., April 20, 2005," or fragrance compounds known from patent documents and formulated in softeners, can be used. The aforementioned fragrance compounds can be a single compound or a mixture of two or more. Furthermore, as the aforementioned fragrance compounds, fragrance components prepared independently by the fragrance manufacturer or fragrance compositions obtained through perfumery can be used. In addition, the fragrance can be a single fragrance compound or a fragrance composition obtained by mixing two or more of the aforementioned fragrance compounds; the fragrance composition may contain fragrance diluents or solvents in addition to fragrance compounds. Furthermore, fragrance precursors can be used as fragrances.

[0028] Regarding the ClogP of the fragrance compound that can be used in component (B), it is preferably 1.0 or more, more preferably 1.5 or more, further preferably 2.0 or more, even more preferably 2.3 or more, even more preferably 2.5 or more, and preferably 30 or less, more preferably 20 or less, further preferably 10 or less, even more preferably 6.0 or less, even more preferably 5.5 or less, even more preferably 5.0 or less. If the ClogP value is in such a range, the loading / retention of component (A) is good. Here, "loading" means that component (B) (preferably component (B1)) is attached to the surface of component (A) (preferably the outer surface of component (A)); or, component (B) (preferably component (B2)) is attached to the interior of component (A) (preferably the inner surface of the pores connecting the outer surface of component (A) to the interior [also called the interior of the pores of component (A)]). In addition, the term "carrying / retention" here means that when component (B) is carried on component (A), the volatilization or leakage of component (B) (preferably an encapsulated component of component (B1) or component (B2)) is suppressed.

[0029] The logP value is the logarithm of the 1-octanol / water partition coefficient of a compound. It represents the ratio of the equilibrium concentrations of the solute in each solvent in a two-liquid-liquid system of 1-octanol and water when the compound is dissolved as a solute. It is usually expressed as the logarithm "logP" relative to the base 10. The logP value can be calculated using programs such as "CLOGP" (DaylightCIS). In the "CLOGP" program, the logP value is calculated using the method described in "A. Leo in Comprehensive Medicinal Chemistry, Volume 4 (edited by C. Hansch, PG Sammes, JB Taylor, and CARAMSden), p. 295, Pergamon Press, 1990," specifically the "Calculated logP (ClogP)" value obtained using the program CLOGPv4.01. When multiple spices are involved, the ClogP value of the spice mixture can be obtained by multiplying the ClogP value of each spice by its volume ratio in the spice mixture and summing them.

[0030] Regarding fragrance compounds that can be used in component (B), from the viewpoint of carrying / retaining component (B2) to component (A), examples include compounds with an oil-water interfacial tension of at 25°C preferably of 7 mN / m or more, more preferably 10 mN / m or more, and even more preferably 13 mN / m or more. The oil-water interfacial tension can be measured, for example, using a contact angle meter “DropMasterDM-501” (trade name, manufactured by Kyowa Interface Science Co., Ltd.).

[0031] Regarding flavoring compounds that can be used in component (B), the following flavoring compounds can be listed as examples. The numbers in parentheses ( ) are ClogP values.

[0032] One or more fragrance compounds selected from the following compounds may be listed: pentylcinnamaldehyde (4.3), 2-methylundecaldehyde (4.7), ethyl-3-methyl-3-phenylethylene oxide-2-carboxylic acid ester (3.0), allyl pentyl glycolate (2.3), allyl hexanoate (3.2), allyl cyclohexyl propionate (4.5), allyl heptaate (3.2), asterolone (5.4), ambroxan (registered trademark) (4.8), pentyl salicylate (4.5), pentyl salicylate (4.6), pentyl salicylate (4.7), pentyl cinnamaldehyde (4.8), pentyl salicylate (4.9 ... 6), Isoamyl salicylate (4.5), Benzyl benzoate (4.0), Benzyl salicylate (4.3), Benzyl acetate (2.0), Borgesinaldehyde (3.9), o-tert-butylcyclohexyl acetate (4.4), p-tert-butylcyclohexyl acetate (4.4), Cashmeran (CASHMERAN, registered trademark) (4.5), Methyl cedarwood ether (5.0), 1,4-Cineole (3.1), 1,8-Cineole (3.1), Citronellol (3.6), Citronellol acetate ( 4.6), Citronellol (3.6), Cyclamenaldehyde (3.9), Cyclohexyl salicylate (4.9), Damascenone (4.2), α-damascone (4.3), β-damascone (4.4), δ-damascone (4.2), Decanal (3.8), Dihydromyrcenol (3.5), Dimethyltetrahydrobenzaldehyde (2.9), Diphenyl ether (4.1), (1-cyclohexyl-2-methylpropane-2-yl)butyrate (4.4) ), ethylene glycol brassinate (4.7), ethylene glycol dodecanoate (4.2), ethyl-2-methylbutyrate (2.3), ethyl vanillin (1.6), eugenol (2.7), fructose ester (FRUITATE, registered trademark) (3.6), geraniol (3.5), geraniol acetate (4.5), geraniol (3.9), hexyl cinnamaldehyde (4.8), hexyl acetate (4.8), hexyl salicylate (5.1), cis-3-hexenyl salicylate (4.8), ISO E SUPER (5.2), α-ionone (3.9), β-ionone (4.4), propane-2-yl-2-methylbutyrate (2.7), Javanese sandalwood (JAVANOL, registered trademark) (4.7), Lilial (registered trademark) (4.4), limonene (4.9), linalool (3.3), linalyl acetate (4.4), LYRAL (registered trademark) (3.3), manzanate (2.8), methyl dihydrojasmonate (3.0), methyl anthranilate (2.3), methyl β-naphthyl ketone (2.9), γ-methylionone (4.8), methyl salicylate (2.6), 11-oxa-16-hexadecyl lactone (4.9), Nectaryl (5.1), nerol (3.7), 2-naphthyl methyl ether (Nerolin YaraYara (3.3), γ-nonanolactone (2.1), nonanal (3.3).3) Octaldehyde (2.8), Phenylexanol (3.5), Propane-2-yl-2-methylbutyrate (2.7), White Rayman Sandalwood (SANDALMYSORE CORE, registered trademark) (4.7), Terpineol (3.3), Terpinel acetate (4.3), Tetrahydrolinalool (3.6), Tricyclodecenyl acetate (2.9), Tricyclodecenyl propionate (3.3), γ-Undecanelactone (3.1), Lily of the Valley pyran (2), Isoamyl acetate (2.3), Stearyl acetate (2.5), Triplelal (2.9), Dynascone (registered trademark) (4.5).

[0033] Regarding fragrance precursors that can be used for component (B), examples include: compounds that release fragrance components upon reaction with water, compounds that release fragrance components upon reaction with light, etc. Examples of compounds that release fragrance components upon reaction with water include: silicate ester compounds having an alkoxy group derived from a fragrance alcohol; fatty acid ester compounds having an alkoxy group derived from a fragrance alcohol; acetal or hemiacetal compounds obtained by reacting a carbonyl group derived from a fragrance aldehyde or ketone with an alcohol compound; Schiff base compounds obtained by reacting a carbonyl group derived from a fragrance aldehyde or ketone with a primary amine compound; and hemiamine acetal compounds or hydrazone compounds obtained by reacting a carbonyl group derived from a fragrance aldehyde or ketone with a hydrazine compound. Examples of compounds that release fragrance components upon reaction with light include: 2-nitrobenzyl ether compounds having an alkoxy group derived from a fragrance alcohol; α-keto ester compounds having a carbonyl group derived from a fragrance aldehyde or ketone; and coumarate compounds having an alkoxy group derived from a fragrance alcohol, etc. These flavoring precursors can be used in polymer form, such as products of the reaction of a portion of the carboxyl group of polyacrylic acid with flavoring alcohols.

[0034] The (B1) component is not particularly limited to any microcapsule containing a fragrance within a shell (sometimes also called an outer shell) [hereinafter also referred to as a fragrance-encapsulated microcapsule, fragrance microcapsule, or microencapsulated fragrance]. Furthermore, the encapsulated fragrance can be selected from one or more of the aforementioned fragrance compounds, or it can be a combination containing two or more fragrance compounds. Additionally, the (B1) component is adsorbed onto the fiber product, and upon drying, the capsule disintegrates due to stimulation such as friction, releasing the fragrance. Therefore, by formulating the (B1) component in this invention, the persistence of the fragrance in the fiber product can be improved.

[0035] There are no particular restrictions on the preparation methods of fragrance microcapsules; well-known microencapsulation methods can be used. Specifically, examples include: chemical methods (interfacial polymerization, in-situ polymerization, perforated plate method), physicochemical methods (condensation method), and mechanical / physical methods (air suspension coating, spray drying, high-speed airflow impact method), etc. As for the outer shell of fragrance microcapsules, examples include: various polymeric compounds such as polyurethane, polyamide, melamine resin, urea resin, alginate, gelatin, gum arabic, and starch, as well as inorganic compounds such as silica.

[0036] More specifically, the manufacturing method of fragrance microcapsules can be adopted using the methods described in "Manufacturing and Using Microcapsules" (Masumi Koishi et al., Industrial Survey Association, 2005) or Japanese Patent Application Publication Nos. 2008-63575, 2006-249326, 2006-518790, 11-216354, and 5-222672. A preferred manufacturing method for fragrance microcapsules includes: obtaining an emulsion by dispersing an emulsifier such as an ethylene-maleic anhydride copolymer with a fragrance and any diluent or solvent in water; then adding a wall material such as melamine-formaldehyde resin to the emulsion and stirring to obtain a slurry of fragrance microcapsules. Additionally, examples include: preparing a wall material-emulsifier mixture by mixing a monomer that will become a resin for forming a wall material with an emulsifier such as isobutylene-maleic anhydride copolymer or acrylic acid-acrylamide copolymer in water, then emulsifying the wall material-emulsifier mixture with fragrance and any diluent or solvent, adding formaldehyde to the emulsion and stirring, thereby obtaining a slurry of fragrance microcapsules, etc.

[0037] In the 100% by mass of the slurry containing flavor microcapsules obtained by the above-described method for manufacturing flavor microcapsules, the content of flavor compounds is preferably 15% by mass or more, more preferably 18% by mass or more, and even more preferably 20% by mass or more. Furthermore, it is preferably 60% by mass or less, more preferably 50% by mass or less, and even more preferably 40% by mass or less. These contents are values ​​derived based on the amount of formulation used when preparing the flavor microcapsules.

[0038] In 100% by mass of the slurry containing component (B1), from the viewpoint of the stability of component (B1), the content of the flavor-encapsulated microcapsules is preferably 5.0% by mass or more, more preferably 10.0% by mass or more, further preferably 15% by mass or more, and even more preferably 20% by mass or more. Moreover, from the viewpoint of improving the strength of the flavor delivery particles of the present invention, it is preferably 70% by mass or less, more preferably 60% by mass or less, and even more preferably 50% by mass or less. These contents are values ​​derived based on the amount of formulation used when preparing the flavor-encapsulated microcapsules.

[0039] Furthermore, regarding the water content in 100% by mass of the slurry containing component (B1), it is preferably 30% by mass or more, more preferably 40% by mass or more, and preferably 85% by mass or less, more preferably 80% by mass or less, and even more preferably 60% by mass or less. Moreover, regarding the water content of the flavor delivery particles of the present invention, as determined by Karl Fischer vaporization (JIS K0113), it can be adjusted, for example, by the amount of the slurry containing the flavor microcapsules of component (B1).

[0040] Furthermore, the capsule described in Japanese Patent Application Publication No. 2023-8936, which encapsulates a fragrance within a silica shell formed by a sol-gel reaction using alkoxysilane as a shell precursor, can also be used. Alternatively, the capsule described in Japanese Patent Application Publication No. 2016-534159, which encapsulates a fragrance within a shell obtained from a water-soluble monomer or a crosslinking monomer having two or more (meth)acryloyl groups, can also be used.

[0041] From the viewpoint of the fragrance intensity of the treated fiber product and the fragrance intensity when the dried fiber product is subjected to stimulation such as friction, the average particle size of component (B1) is preferably 0.1 μm or more, more preferably 1 μm or more, and preferably 50 μm or less, more preferably 40 μm or less. The average particle size (median diameter) of component (B1) can be measured, for example, using a laser diffraction / scattering particle size distribution measuring device "LA-950" (manufactured by Horiba Manufacturing Co., Ltd.).

[0042] (B2) Component is, for example, a non-microencapsulated fragrance (also known as an external fragrance), which may be selected from one or more of the above-mentioned fragrance compounds, or may be a fragrance composition containing two or more of them. Alternatively, it may be the same component as the fragrance compound encapsulated within a fragrance microcapsule as component (B1).

[0043] In the 100% by mass of the flavor delivery particles of the present invention, the content of component (B1) is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, further preferably 0.2% by mass or more, even more preferably 0.3% by mass or more, even more preferably 0.4% by mass or more, and preferably 6.5% by mass or less, more preferably 6.0% by mass or less, even more preferably 5.5% by mass or less, even more preferably 5.0% by mass or less, even more preferably 4.5% by mass or less. Regarding the above content, the content of the flavor compound encapsulated in the amount of active ingredient (which may be the amount of flavor compound formulated when preparing component (B1)) can be considered as the content of component (B1). For example, it may be a value derived based on the amount of slurry containing component (B1) when manufacturing the flavor delivery particles of the present invention.

[0044] In 100% by mass of the flavor delivery particles of the present invention, the content of component (B2) is preferably 1.0% by mass or more, more preferably 2.0% by mass or more, further preferably 3.0% by mass or more, even more preferably 5.0% by mass or more, and preferably 10.0% by mass or less, more preferably 9.0% by mass or less. These contents are values ​​derived from the amount of formulation used in manufacturing the flavor delivery particles of the present invention.

[0045] The mass ratio of the content of component (B1) to the content of component (B2) [(B1) / (B2)] is preferably 0.005 or more, more preferably 0.01 or more, and from the viewpoint of improving the aroma quality, it is further preferably 0.1 or more. Moreover, it is preferably 5.0 or less, more preferably 3.0 or less, and further preferably 2.5 or less. From the viewpoint of improving the aroma quality, it is even more preferably 2.0 or less, even more preferably 0.7 or less, and even more preferably 0.6 or less. Regarding the content of component (B1), the content of the fragrance compound encapsulated as an effective ingredient (which may be the amount of fragrance compound formulated when preparing component (B1)) can be regarded as the content of component (B1). For example, it may be a value obtained based on the amount of slurry containing component (B1) when manufacturing the fragrance delivery particles of the present invention. In addition, the content of component (B2) may be a value obtained based on the amount of formulation when manufacturing the fragrance delivery particles of the present invention.

[0046] Component (B) may contain an organic solvent. From the viewpoints of promoting the loading / retention of component (B2) into the pores of component (A) and stability (suppressing the volatilization or exudation of the fragrance (component (B2)) loaded / retained in component (A) during particle storage), for example, the content of organic solvent in 100% by mass of component (B) is preferably 0.5% by mass or more, more preferably 1% by mass or more, and from the viewpoint of the intensity of the emitted fragrance, it is preferably 30% by mass or less, more preferably 25% by mass or less. The organic solvent in this invention may be an organic compound that is liquid at 20°C, for example, selected from one or more of alcohols and diols having 1 to 10 carbon atoms, and esters and paraffins having 6 to 20 carbon atoms, but excluding fragrance compounds. Specifically, examples of alcohols include methanol, ethanol, and glycerol; examples of diols include ethylene glycol, diethylene glycol monoethyl ether, propylene glycol, dipropylene glycol, dipropylene glycol monoethyl ether, and 3-methoxy-3-methylbutanol; examples of esters include diethyl phthalate, isopropyl myristate, benzyl myristate, triethyl citrate, diisobutyl adipate, and methyl hydrogenated rosinate; and examples of paraffins include liquid paraffin and isoparaffins.

[0047] Regarding the fragrance delivery particles of the present invention, from the viewpoint of fragrance emission through friction, the mass ratio of the content of component (B1) to the content of component (A) [(B1) / (A)] is preferably 0.0001 or more, more preferably 0.0003 or more, and even more preferably 0.0005 or more. Moreover, from the viewpoint of improving fragrance quality, it is preferably 0.20 or less, more preferably 0.15 or less, and even more preferably 0.10 or less. Here, fragrance emission through friction refers to the fragrance emitted after rubbing the dried cloth. Regarding the content of component (B1), the content of the fragrance compound encapsulated as an effective ingredient (which may be the amount of fragrance compound prepared during the preparation of component (B1)) can be considered as the content of component (B1). For example, it can be a value derived from the amount of slurry containing component (B1) prepared during the manufacture of the fragrance delivery particles of the present invention. Furthermore, the content of component (B2) can be a value derived from the amount prepared during the manufacture of the fragrance delivery particles of the present invention.

[0048] Regarding the flavor delivery particles of the present invention, from the viewpoint of further improving the strength of the flavor delivery particles and the aroma strength immediately after dehydration, the mass ratio of the content of component (B2) to the content of component (A) [(B2) / (A)] is preferably 0.01 or more, more preferably 0.015 or more, further preferably 0.03 or more, and even more preferably 0.05 or more. Moreover, from the viewpoint of improving the aroma quality, it is preferably 0.20 or less, more preferably 0.15 or less, further preferably 0.12 or less, and even more preferably 0.10 or less. The above-mentioned contents can be values ​​obtained based on the blending amount when manufacturing the flavor delivery particles of the present invention.

[0049] Furthermore, in the manufacture of the fragrance delivery particles of the present invention, the slurry containing component (B1) formulated in the fragrance delivery particles of the present invention is preferably 0.3% by mass or more, more preferably 0.5% by mass or more, further preferably 1.0% by mass or more, and preferably 5.0% by mass or less, more preferably 4.0% by mass or less, calculated on an as-is basis.

[0050] <Composition, etc.>

[0051] The moisture content (hereinafter referred to as KF moisture content) of the flavor delivery particles of the present invention, as determined by Karl Fischer vaporization (JIS K 0113), is 1% by mass or more. From the viewpoint of the strength of the obtained flavor delivery particles, it is preferably 3% by mass or more, more preferably 5% by mass or more, further preferably 8% by mass or more, even more preferably 10% by mass or more, even more preferably 20% by mass or more, and preferably 35% by mass or less. From the viewpoint of improving the aroma quality, it is preferably 32% by mass or less. The method for determining the moisture content of the flavor delivery particles of the present invention by Karl Fischer vaporization (JIS K 0113) can be performed by the method described in the examples.

[0052] The mechanism of action of this invention is not yet clear, but the inventors speculate as follows. The inventors discovered that when components (B1) and (B2) are stored in contact, the fragrance microcapsules within component (B1) are destroyed. Therefore, when a mixture obtained by conventionally mixing components (B1) and (B2) is loaded onto a water-soluble solid as component (A), the capsules disintegrate and do not adhere to clothing after cleaning / rinsing, thus failing to achieve the capsule effect. Component (B2), loaded / retained within the pores of component (A), exists within component (A). On the other hand, component (B1) has difficulty entering the pores of component (A). Furthermore, by pre-mixing components (D) and (B1), component (B1) is loaded / retained near the surface of component (A), thereby improving the stability of component (B1). Furthermore, when the KF moisture content of the fragrance delivery particles is low, the strength of the fragrance delivery particles decreases, impairing storage stability. On the other hand, when the KF moisture content is high, the fragrance of component (B2) carried / held seeps out onto the surface of component (A), causing the capsule (the shape of component (B1)) to disintegrate. It is believed that by adjusting the moisture content to the specific values ​​of the present invention, the strength of the delivery particles, the strength of the capsule, and the adsorption efficiency on fibrous products become optimal.

[0053] While there are no particular limitations regarding the flavor delivery particles of the present invention, they are preferably spherical, granular, or powdered, with spherical being preferred from the viewpoint of appearance and usability.

[0054] Regarding the flavor delivery particles of the present invention, from the viewpoint of solubility and operability, the average particle size is preferably 1.0 mm or more, more preferably 1.5 mm or more, and even more preferably 2.0 mm or more, and preferably 20 mm or less, more preferably 10 mm or less, and even more preferably 5 mm or less. The average particle size can be determined, for example, by calculating the equivalent sphere diameter of 250 particles using image analysis software ImageJ.

[0055] Regarding the flavor delivery particles of the present invention, from the viewpoint that the effects of the present invention are more easily obtained due to different specific conditions of the present invention, the average particle size is preferably 1.0 mm or more, more preferably 1.5 mm or more, further preferably 2.0 mm or more, and preferably 20 mm or less, more preferably 10 mm or less, and further preferably 5 mm or less. The average particle size can be determined, for example, by calculating the equivalent sphere diameter of 250 particles using image analysis software ImageJ.

[0056] Regarding the flavor delivery particles of the present invention, from the viewpoint of volume during use, the bulk density is preferably 400 g / L or more, more preferably 500 g / L or more. Furthermore, from the viewpoint of ease of use and solubility during use, the bulk density is preferably 1000 g / L or less, more preferably 800 g / L or less. The bulk density can be measured, for example, using a volume density meter according to JIS K7365.

[0057] As one embodiment of the fragrance delivery particles of the present invention, it is preferred to have particles of component (B) supported / retained on a water-soluble solid (preferably a water-soluble inorganic salt) of component (A).

[0058] <(C) Component>

[0059] Regarding the fragrance delivery particles of the present invention, from the viewpoint of promoting the adsorption of component (B1) onto fibrous articles, for example, they may further contain one or more selected from (C) water-soluble cationic polymers and cationic surfactants [hereinafter referred to as component (C)].

[0060] Specific examples of water-soluble cationic polymers include: poly(diallyl dimethyl ammonium chloride), poly(acrylic acid-co-diallyl dimethyl ammonium chloride), poly(acrylamide-co-diallyl dimethyl ammonium chloride), poly(acrylamide-co-acrylic acid-co-diallyl dimethyl ammonium chloride), etc., and their copolymers; poly(2-(methacryloyloxy)ethyltrimethyl ammonium chloride), polyethyleneimine, polyallylamine, cationic cellulose, cationic guar gum, cationic tara gum, cationic fenugreek gum, cationic locust bean gum, etc. Among these, preferably one or more are selected from poly(diallyl dimethyl ammonium chloride) and its copolymers, namely poly(diallyl dimethyl ammonium chloride), poly(acrylic acid-co-diallyl dimethyl ammonium chloride), and poly(acrylamide-co-acrylic acid-co-diallyl dimethyl ammonium chloride), more preferably one or more are selected from poly(acrylamide-co-diallyl dimethyl ammonium chloride) and poly(diallyl dimethyl ammonium chloride).

[0061] Examples of cationic surfactants include alkylamine salts and alkyl quaternary ammonium salts.

[0062] As an alkylamine salt, for example, a salt of a secondary or tertiary amine is preferred, more preferably a salt of a tertiary amine. As an alkylamine salt, for example, it is preferably a compound having at least one long-chain alkyl group, and optionally preferably having at least one group selected from long-chain alkyl, short-chain alkyl, and benzyl groups. The number of carbon atoms in the long-chain alkyl group is preferably 10 or more, more preferably 12 or more, further preferably 14 or more, and preferably 22 or less, more preferably 20 or less, and further preferably 18 or less. The number of carbon atoms in the short-chain alkyl group is preferably 1 or more, and preferably 4 or less, more preferably 1 or 2, and further preferably 1 (i.e., methyl). Examples of alkylamine salts include, for example, long-chain monoalkyl monomethyl secondary amine salts, long-chain monoalkyl dimethyl tertiary amine salts, etc., wherein the number of carbon atoms in the long-chain alkyl group is within the above-mentioned range. Examples of long-chain monoalkyl dimethyl tertiary amine salts include, for example, lauryl dimethylamine acetate, stearyl dimethylamine acetate, etc.

[0063] As an alkyl quaternary ammonium salt, a compound having at least one long-chain alkyl group, and optionally preferably having at least one group selected from long-chain alkyl, short-chain alkyl, and benzyl groups, is preferred. The long-chain alkyl group preferably has 10 or more carbon atoms, more preferably 12 or more, further preferably 14 or more, and preferably 22 or less, more preferably 20 or less, and further preferably 18 or less. The short-chain alkyl group preferably has 1 or more carbon atoms, and preferably 4 or less, more preferably 1 or 2, and further preferably 1 (i.e., methyl). Examples of alkyl quaternary ammonium salts include long-chain alkyl trishort-chain alkyl quaternary ammonium salts, dilong-chain alkyl dishort-chain alkyl quaternary ammonium salts, and long-chain alkyl benzyl dishort-chain alkyl quaternary ammonium salts, wherein the number of carbon atoms of the long-chain alkyl group and the short-chain alkyl group are within the above-mentioned ranges. Examples of long-chain alkyl-trimethyl-ammonium salts include alkyltrimethylammonium chloride such as lauryltrimethylammonium chloride, hexadecyltrimethylammonium chloride, and stearyltrimethylammonium chloride; and alkyltrimethylammonium bromide such as lauryltrimethylammonium bromide, hexadecyltrimethylammonium bromide, and stearyltrimethylammonium bromide. Examples of two-long-chain and two-short-chain alkyl quaternary ammonium salts include dialkyldimethylammonium chloride such as distearyldimethylammonium chloride; and dialkyldimethylammonium bromide such as distearyldimethylammonium bromide. Examples of long-chain alkylbenzyl and two-short-chain alkyl quaternary ammonium salts include alkylbenzyldimethylammonium chloride and alkylbenzyldimethylammonium bromide.

[0064] As cationic surfactants, these are preferably, for example, alkyl quaternary ammonium salts, more preferably alkyl trimethylammonium salts having an alkyl group having 10 or more and 22 or less carbon atoms, even more preferably alkyl trimethylammonium chloride having an alkyl group having 10 or more and 22 or less carbon atoms, even more preferably one or more selected from lauryltrimethylammonium chloride, stearyltrimethylammonium chloride and hexadecyltrimethylammonium chloride, and even more preferably hexadecyltrimethylammonium chloride.

[0065] In the case where the fragrance delivery particles of the present invention contain a water-soluble cationic polymer, from the viewpoint of promoting the adsorption of component (B1) into the fibrous product, for example, in 100% by mass of the fragrance delivery particles of the present invention, the content of the water-soluble cationic polymer is preferably 0.01% by mass or more, more preferably 0.03% by mass or more, further preferably 0.05% by mass or more, and preferably 2.0% by mass or less, more preferably 1.0% by mass or less. These contents are values ​​derived based on the formulation amount when manufacturing the fragrance delivery particles of the present invention. Furthermore, the above contents do not include the cationic surfactant of the present invention.

[0066] In the case where the fragrance delivery particles of the present invention contain a cationic surfactant, from the viewpoint of promoting the adsorption of component (B1) to the fibrous product, for example, in 100% by mass of the fragrance delivery particles of the present invention, the content of the cationic surfactant of the present invention is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, and preferably 2.0% by mass or less, more preferably 1.0% by mass or less. The above content can be values ​​derived based on the amount formulated during the manufacture of the fragrance delivery particles of the present invention. Regarding the mass of the cationic surfactant, the value converted to chloride salts is used.

[0067] <(D) component>

[0068] Regarding the fragrance delivery particles of the present invention, from the viewpoint of the strength or solubility and stability of the obtained fragrance delivery particles (such as inhibiting the volatilization or exudation of the fragrance ((B2) component) carried / retained in component (A) during particle storage), for example, it may also contain a water-soluble nonionic polymer (hereinafter referred to as component (D)). As component (D), for example, polyethylene glycol (PEG), polypropylene glycol, polyoxyethylene alkyl ether, polyoxyethylene phenolic ether are preferred, and polyethylene glycol and polypropylene glycol are more preferred. Furthermore, from the viewpoint of the strength or solubility and stability of the obtained fragrance delivery particles (inhibiting the volatilization or exudation of the fragrance ((B2) component) carried / retained in component (A) during particle storage), according to the GPC method using polystyrene as a standard, the number average molecular weight of component (D) is preferably 2000 or more, more preferably 3000 or more, further preferably 4000 or more, and preferably 20000 or less, more preferably 15000 or less, and further preferably 10000 or less. When determining the molecular weight of polyethylene glycol, water / ethanol is used as the solvent.

[0069] When the flavor delivery particles of the present invention contain component (D), from the viewpoint of the strength or solubility and stability of the obtained flavor delivery particles (inhibiting the volatilization or exudation of the flavor ((B2) component) carried / retained in component (A) during particle storage), for example, the content of component (D) in 100% by mass of the flavor delivery particles is preferably 0.5% by mass or more, more preferably 1% by mass or more, and from the viewpoint of improving the solubility and aroma quality of the flavor delivery particles of the present invention, it is preferably 30% by mass or less, more preferably 25% by mass or less, and even more preferably 20% by mass or less. The above content can be values ​​obtained based on the amount of formulation used when manufacturing the flavor delivery particles of the present invention.

[0070] When the flavor delivery granules of the present invention contain component (D), from the viewpoint of solubility, the mass ratio of the content of component (A) to the content of component (D) [(A) / (D)] is preferably 0.1 or more, more preferably 0.2 or more, further preferably 0.3 or more, even more preferably 0.5 or more, even more preferably 1.0 or more, even more preferably 5.0 or more, and even more preferably 7.0 or more. Moreover, from the viewpoint of the stability of the product (suppressing the volatilization of the flavor ((B2) component) carried / retained in component (A) or suppressing exudation, etc. during granule storage), it is preferably 100 or less, more preferably 95 or less, further preferably 50 or less, even more preferably 30 or less, even more preferably 25 or less, and even more preferably 20 or less. The above contents can be values ​​obtained based on the amount of formulation used when manufacturing the flavor delivery granules of the present invention.

[0071] <(E) component>

[0072] The fragrance delivery particles of the present invention may, for example, also contain an (E) oxidation stabilizer (hereinafter referred to as (E) component).

[0073] As an oxidative stabilizer, antioxidants such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), stilbene cresol, sodium sulfite, and sodium bisulfite can be used.

[0074] When the flavor delivery particles of the present invention contain component (E), for example, in 100% by mass of the flavor delivery particles of the present invention, the content of component (E) is preferably 0.01% by mass or more, more preferably 0.02% by mass or more, and preferably 0.50% by mass or less, more preferably 0.30% by mass or less. The above content can be values ​​obtained based on the amount of formulation used in manufacturing the flavor delivery particles of the present invention.

[0075] Regarding the fragrance delivery particles of the present invention, in addition to optionally containing the aforementioned components (C), (D), and (E), from the viewpoints of promoting the loading / retention of component (B2) into the pores of component (A) and stability (inhibiting the volatilization or exudation of the fragrance ((B2) component) loaded / retained in component (A) during particle storage), organic solvents may also be included, for example. When the fragrance delivery particles of the present invention contain organic solvents, they may be the same as the organic solvents optionally contained in component (B), and in 100% by mass of the fragrance delivery particles of the present invention, the content of such organic solvents is preferably 0.02% by mass or more, more preferably 0.05% by mass or more, and preferably 3.0% by mass or less, more preferably 2.5% by mass or less, and even more preferably 1.5% by mass or less. The above range may include organic solvents optionally contained in component (B).

[0076] [Method for manufacturing spice delivery granules]

[0077] The flavor delivery particles of the present invention can be obtained, for example, by mixing component (A) with component (B). That is, the present invention provides a method for manufacturing flavor delivery particles by mixing component (A), component (B1), and component (B2). Specific examples and preferred examples of component (A) and component (B) can be the same as those described above for the flavor delivery particles of the present invention. From the viewpoint of adjusting the moisture content to that of the flavor delivery particles of the present invention, for example, as component (A), a component that has been pre-dried and adjusted to a moisture content of 0.1% by mass or more and 20% by mass or less as measured by an infrared moisture meter can be used. Alternatively, a component that has been dried to adjust the moisture content measured by an infrared moisture meter to a range of 0.1% by mass or more and 20% by mass or less can also be used.

[0078] For component (A), drying can be performed, for example, using an electric dryer (shelf dryer), fluidized bed dryer, vacuum dryer, microwave dryer, etc., thereby adjusting the moisture content of the water-soluble solids. From the viewpoint of suppressing the disintegration of water-soluble solids during drying, for example, a drying method that minimizes the application of strong shear forces is preferred. Furthermore, from the viewpoint of equipment, shelf dryer, fluidized bed dryer, vacuum dryer, etc., are preferred.

[0079] Regarding the drying process, either intermittent or continuous methods can be used, without any particular limitation. For example, in intermittent drying, methods such as using an electric rack dryer or a hot air dryer, or an intermittent fluidized bed dryer can be listed. In continuous drying, methods such as fluidized beds, vibrating fluidized beds, rotary dryers, and steam tube dryers can be listed.

[0080] Regarding drying conditions, there are no particular limitations as long as the moisture content of the water-soluble solids measured by the infrared moisture meter can be adjusted to, for example, preferably 0.1% by mass or more, and preferably 20% by mass or less. For example, the drying temperature and drying time described below can be combined and adjusted.

[0081] Regarding the drying temperature, it can be appropriately determined taking into account the drying rate. For example, it is preferably 60°C or higher, more preferably 80°C or higher, and even more preferably 100°C or higher. In addition, from the viewpoint of heat load and adhesion of water-soluble solids, the upper limit is preferably 200°C or lower, more preferably 180°C or lower, even more preferably 150°C or lower, and even more preferably 130°C or lower.

[0082] Regarding the drying time, it varies depending on the moisture content or amount of the water-soluble solids used in the manufacturing process. When using a fluidized bed dryer in intermittent operation, for example, it is preferably 5 minutes or more, more preferably 15 minutes or more, and preferably 1 hour or less, more preferably 40 minutes or less. In the case of electric drying, for example, it is preferably 10 minutes or more, more preferably 30 minutes or more, and preferably 4 hours or less, more preferably 2 hours or less.

[0083] Furthermore, regarding water-soluble solids, they can be pre-compressed into granules, flakes, or beads, and then dried. The forming method can be any known method. For example, compression molding, extrusion granulation, rolling granulation, stirring granulation, and compaction granulation can be used. Among these, compression molding is preferred, for example.

[0084] In the case of compressing water-soluble solids, for example, as long as lumps or tablets can be obtained, there is no limitation on the manufacturing machine used; known briquetting machines, tableting machines, etc., can be used. A briquetting machine is a device that continuously compresses granules by feeding them between two rollers that are interlocked and rotating at the same speed, with a bag engraved on its outer circumference to form a mold of the desired compressed material. Known briquetting machines include, for example, briquetting machines (manufactured by Shinto Kogyo Co., Ltd.). A tableting machine is a device that fills a mortar with granules and compresses them between a lower and upper pestle to form the tablet. Tableting machines include: single-punch tableting machines where compression is performed by the up-and-down movement of an upper and lower set of pestles within a mortar; and rotary tableting machines where mortars are interlocked at equal intervals on the outer circumference of a horizontally rotating disc, and a series of operations of filling, compressing, and discharging are continuously performed during the rotation of the disc. As well-known tablet presses, single-punch tablet presses, for example, can be tablet presses manufactured by RIKEN, Japan, while rotary tablet presses, for example, can be tablet presses manufactured by Kikusui Chemicals Co., Ltd.

[0085] When forming the pellet using methods other than compression molding, in addition to known extrusion granulators such as double granulators, dome granulators, twin dome granulators, disc granulators (manufactured by Dalton Corporation), and basket-type granulators (manufactured by Kikusui Corporation), rolling granulators can also be used. Furthermore, pelletizing can be performed as needed after forming. Known crushers (or grinders) can be used for pelletizing, such as MARUMERIZER (manufactured by Dalton Corporation), FITZ MILL (manufactured by Dalton Corporation), Power Mill (manufactured by Powrex Corporation), and Comil (manufactured by Quadro).

[0086] In one embodiment of the fragrance delivery particles of the present invention, a mixture obtained by mixing component (A) and component (B2) is mixed with component (B1), thereby producing fragrance delivery particles. In another embodiment, a mixture obtained by mixing component (A) and component (B2) is mixed with a mixture obtained by mixing component (B1) and component (D), thereby producing fragrance delivery particles. By pre-mixing component (A) and component (B2), and with component (B2) loaded / retained within component (A), the mixture obtained by mixing component (B1) and component (D) is mixed with the mixture of component (A) and component (B2), thereby enabling the mixture of component (B1) and component (D) to be loaded / retained on the surface of component (A), and improving the stability of the fragrance delivery particles loaded / retained with component (B1).

[0087] In another embodiment of the fragrance delivery particles of the present invention, the mixture obtained by mixing component (A) and component (B1) is mixed with component (B2) to produce fragrance delivery particles. In another embodiment of the fragrance delivery particles of the present invention, the mixture obtained by mixing component (A) and component (B1) is mixed with the mixture obtained by mixing component (B2) and component (D) to produce fragrance delivery particles. By mixing the mixture obtained by mixing component (B2) and component (D) with the mixture obtained by mixing component (A) and component (B1), the mixture of component (B2) and component (D) can be supported / retained on the surface of component (A), thereby improving the stability of the fragrance delivery particles supporting / retaining component (B2). The mixture obtained by mixing component (A) and component (B1) can also be a mixture obtained by mixing a slurry containing component (B1) with component (A).

[0088] As another embodiment of the fragrance delivery particles of the present invention, it is also possible to manufacture them by dividing component (A) and mixing them in stages. Specifically, methods of manufacturing by means of the following steps (i) to (iii) can be listed.

[0089] Process (i): The process of mixing a portion of component (A) with component (B2) to obtain a mixture.

[0090] Step (ii): A step of mixing the mixture obtained in step (i) above with the remaining component (A).

[0091] Step (iii): A step of mixing the mixture obtained in step (ii) above with component (B1) to manufacture flavor delivery granules.

[0092] In this phased mixing of component (A), not only can the flavor delivery particles of the present invention containing components (A), (B1), and (B2) be obtained, but sometimes flavored particles containing components (A) and (B1) (but excluding component (B2)) can also be obtained in any proportion. Depending on the specific circumstances, the flavor delivery particles of the present invention can be used in conjunction with the aforementioned flavored particles containing components (A) and (B1).

[0093] When the flavor delivery particles of the present invention are manufactured by mixing component (A) in stages, from the viewpoint of storage stability, the proportion of flavor delivery particles of the present invention (i.e., flavor delivery particles containing components (A), (B1) and (B2)) in 100% by mass of all obtained particles is preferably 25% by mass or more, more preferably 35% by mass or more, and preferably 75% by mass or less, more preferably 65% ​​by mass or less, and flavor particles containing components (A) and (B1) can be used as the remaining component.

[0094] In the case of manufacturing the flavor delivery particles of the present invention by staged mixing of component (A), the mixture added in step (iii) is considered to be uniformly distributed in "a portion of component (A) in step (i), component (B2) and any component (E)" and "the remaining portion of component (A) in step (ii)". Therefore, by calculating the proportion of the amount of active ingredient in step (i) in the total amount of active ingredient in step (ii) and the amount of active ingredient in step (i), multiplying the above proportion by the amount of active ingredient in the mixture added in step (iii), the content ratio of flavor delivery particles in the obtained mixed particles can be calculated.

[0095] When the spice delivery particles of the present invention are manufactured by mixing component (A) in stages, in step (i), the mass ratio of a portion of the amount of component (A) to the amount of the mixed component (B2) [component (B2) / component (A) (1)] is preferably 0.033 or more, more preferably 0.05 or more, and preferably 0.2 or less, more preferably 0.15 or less.

[0096] When the flavor delivery particles of the present invention are manufactured by staged mixing of component (A), the mass ratio of the remaining amount of component (A) mixed in step (ii) to the amount of component (B1) mixed in step (iii) [component (B1) in step (iii)] / component (A) in step (ii) is preferably 0.0033 or more, more preferably 0.0066 or more, and preferably 0.030 or less, more preferably 0.025 or less.

[0097] When the flavor delivery particles of the present invention are manufactured by mixing component (A) in stages, the mass ratio of a portion of the amount of component (A) mixed in step (i) to the remaining portion of the amount of component (A) mixed in step (ii) [step (i) / step (ii)] is preferably 0.1 or more, more preferably 0.2 or more, and preferably 10 or less, more preferably 5 or less.

[0098] Regarding the fragrance delivery particles of the present invention, as another embodiment, a method for manufacturing fragrance delivery particles by dividing component (A) and mixing them in stages can be listed. Specifically, a method for manufacturing by the following steps (i') to (iii') can be listed.

[0099] Process (i'): The process of mixing a portion of component (A) with component (B1) to obtain a mixture.

[0100] Step (ii'): A step of mixing the mixture obtained in step (i') above with the remaining component (A).

[0101] Step (iii'): A step of mixing the mixture obtained in step (ii') above with component (B2) to manufacture flavor delivery granules.

[0102] In this staged mixing of component (A), not only can the flavor delivery particles of the present invention containing components (A), (B1), and (B2) be obtained, but sometimes flavored particles containing components (A) and (B2) in any proportion can also be obtained (but excluding component (B1)). Depending on the circumstances, the flavor delivery particles of the present invention can be used in conjunction with the aforementioned flavored particles containing components (A) and (B2).

[0103] Furthermore, when using mixed particles containing the flavor delivery particles of the present invention (i.e., mixed particles containing the flavor delivery particles of the present invention and flavor-containing particles), the mass ratio of the flavor delivery particles content to the flavor-containing particle content [flavor delivery particles / flavor-containing particles] is preferably 10 / 100 or more, more preferably 20 / 80 or more, and even more preferably 30 / 70 or more, and preferably 100 / 10 or less, more preferably 80 / 20 or less, and even more preferably 70 / 30 or less.

[0104] Furthermore, when using a mixture of flavor delivery particles containing the present invention and flavor particles, the water content of the mixture, as determined by Karl Fischer vaporization (JIS K 0113), is, for example, 1% by mass or more. From the viewpoint of the strength of the resulting mixture, it is preferably 3% by mass or more, more preferably 5% by mass or more, further preferably 8% by mass or more, even more preferably 10% by mass or more, even more preferably 20% by mass or more, and, for example, 35% by mass or less. From the viewpoint of improving the flavor quality, it is preferably 32% by mass or less.

[0105] The preferred range of the mass ratio of a portion of the amount of component (A) mixed in step (i') to the remaining portion of the amount of component (A) mixed in step (ii') [step (i') / step (ii')] can be the same as the mass ratio [step (i) / step (ii)] described above.

[0106] Furthermore, regarding the fragrance delivery particles of the present invention, as another embodiment, from the viewpoint of suppressing the volatilization of component (B2) and the stability of the flavor profile, the mixture obtained by mixing components (A), (B2), and (E) is further mixed with the mixture obtained by mixing components (B1), (C), and (D), thereby manufacturing the particles. Furthermore, regarding the fragrance delivery particles of the present invention, as another embodiment, from the viewpoint of suppressing leakage of the encapsulated components of component (B1), the mixture obtained by mixing components (A), (B2), (C), and (D) is further mixed with the mixture obtained by mixing components (B1) and (E), thereby manufacturing the particles.

[0107] In another embodiment of the spice delivery particles of the present invention, from the viewpoints of suppressing leakage of the inner components of component (B1), the strength of component (A), and the storage stability of component (B1), the mixture obtained by mixing components (A), (B2), and (E) is further mixed with the mixture obtained by mixing components (B1), (C), and (D) to manufacture the spice delivery particles.

[0108] As long as component (A), component (B), and any other component can be mixed substantially uniformly, there are no particular limitations on the mixer. Any mixer with a heating unit can be used, such as: drum mixer, belt mixer, notarized mixer, V-type mixer (manufactured by Powrex Co., Ltd.), double cone mixer (manufactured by Tokuju Works Co., Ltd.), belt blender (manufactured by Hosokawa Micron Co., Ltd.), container rotary granulator (manufactured by Sugiyama Heavy Industries Co., Ltd.), etc.

[0109] When mixing component (A), component (B), and any other component, to prevent component (A) from disintegrating due to strong shearing, a rotary container granulator is preferably used, for example. As a rotary container granulator, drum granulators and disc granulators are preferred, for example. As a drum granulator, any drum-shaped cylinder that processes the material by rotation is acceptable; there are no particular limitations. Horizontal or slightly inclined drum granulators can be used. These devices can be either intermittent or continuous, for example. Furthermore, when the coefficient of friction between component (A) and the inner wall of the rotary container granulator is low, making it difficult to apply sufficient upward force to the powder, it is preferable, for example, to provide multiple baffles (baffles) on the inner wall of the container to assist mixing. By providing baffles, upward motion can be imparted to the powder, improving powder mixing and solid-liquid mixing.

[0110] As for the operating conditions of a container rotary granulator, there are no particular restrictions as long as the water-soluble solids inside the granulator flow and are stirred as uniformly as possible. From the viewpoint of obtaining particles with good disintegration strength, the Froude number, as defined by the following formula (1), is preferably 0.01 or more, more preferably 0.05 or more, and even more preferably 0.09 or more. From the viewpoint of obtaining uncompacted particles, its upper limit can be preferably 1.0 or less, more preferably 0.4 or less, and even more preferably 0.2 or less. Regarding "g", 9.80665 m / s is used in this invention. 2 .

[0111]

[0112] V: Circular velocity [m / s]

[0113] R: Radius from the center of rotation to the circumference of the object of rotation [m]

[0114] g: acceleration due to gravity [m / s²] 2 ]

[0115] Furthermore, in drum or disc granulators where granulation is achieved by rotating the main body, for example, V and R use the values ​​for the main body. In horizontal or vertical granulators with a main impeller and a crushing impeller, V and R use the values ​​for the main shaft. In disc granulators with a crushing impeller, for example, V and R can use the values ​​for the crushing impeller.

[0116] From the viewpoint of fluidity and operability, the mixing temperature is preferably 20°C or higher, more preferably 30°C or higher, and from the viewpoint of the volatility stability of component (B2), it is preferably 60°C or lower, more preferably 50°C or lower.

[0117] From the viewpoint of uniform mixing, the rotation speed of the mixer is preferably 10 rpm or more, more preferably 20 rpm or more, and from the viewpoint of suppressing the disintegration of water-soluble solids, it is preferably 100 rpm or less, more preferably 50 rpm or less.

[0118] From the viewpoint of uniform mixing, the mixing time is preferably 1 minute or more, more preferably 3 minutes or more, and from the viewpoint of inhibiting the disintegration of water-soluble solids, it is preferably 20 minutes or less, more preferably 10 minutes or less.

[0119] When mixing components (A) and (B), for example, when supplying component (B), it can be added drip-by-drip using a pump or supplied using a nozzle. As a nozzle, for example, a single-fluid nozzle or a multi-fluid nozzle can be used. By using a multi-fluid nozzle, component (B) can be dispersed into fine droplets. A multi-fluid nozzle is a nozzle that allows liquid and a particulate gas (air, nitrogen, etc.) to flow through separate flow paths to the vicinity of the nozzle tip for mixing / particulateation; examples include two-fluid nozzles, three-fluid nozzles, and four-fluid nozzles. Furthermore, the mixing section for the fragrance and the particulate gas can be either an internal mixing type, where mixing occurs within the nozzle tip, or an external mixing type, where mixing occurs outside the nozzle tip. Examples of such multi-fluid nozzles include: internally mixed two-fluid nozzles manufactured by Spraying Systems Japan Co., Ltd., Kyoritsu Alloy Manufacturing Co., Ltd., and Ikeuchi Co., Ltd.; externally mixed two-fluid nozzles manufactured by Spraying Systems Japan Co., Ltd., Kyoritsu Alloy Manufacturing Co., Ltd., and Atomax Co., Ltd.; and externally mixed four-fluid nozzles manufactured by Fujisaki Electric Co., Ltd.

[0120] When using a multi-fluid nozzle to supply component (B) to component (A), from the viewpoint of flowability and operability, the supply temperature is preferably 20°C or higher, more preferably 30°C or higher, and from the viewpoint of the volatility stability of component (B2), it is preferably 60°C or lower, more preferably 50°C or lower.

[0121] Furthermore, from the viewpoint of uniformly loading / holding component (B) in component (A), the addition rate of component (B) relative to 100 parts by mass of component (A) can be, for example, preferably 1 part by mass / minute or more, more preferably 5 parts by mass / minute or more, and preferably 20 parts by mass / minute or less, more preferably 15 parts by mass / minute or less.

[0122] In one embodiment, the fragrance delivery particles of the present invention can be applied in the cleaning process of fiber products. That is, the present invention can provide a method for scenting fiber products, wherein the fiber products are treated by adding the aforementioned fragrance delivery particles in the cleaning process of the fiber products.

[0123] When adding the fragrance delivery particles of the present invention during the cleaning process of fiber products, the amount of fragrance delivery particles added relative to 1 kg of fiber products can be, for example, preferably 5.0 g or more, more preferably 7.0 g or more, and preferably 10.0 g or less, more preferably 8.0 g or less. Alternatively, the fiber products can be treated with only the fragrance delivery particles of the present invention, or they can be treated with a fiber treatment agent composition containing the fragrance delivery particles of the present invention.

[0124] When adding the fragrance delivery particles of the present invention in the cleaning process of fiber products, the fragrance delivery particles of the present invention can be added to at least one of the washing water and the rinsing water, or the fragrance delivery particles of the present invention can be added to both the washing water and the rinsing water.

[0125] When adding the fragrance delivery particles of the present invention in the cleaning process of textile products, the following methods can be used: the concentration of the fragrance delivery particles relative to water is preferably 0.001 ppm or more, more preferably 0.01 ppm or more, and preferably 1000 ppm or less, more preferably 100 ppm or less. From the viewpoint of ease of use when adding to the cleaning machine, it is preferable to use it in the washing water, but it can also be added to the rinsing water. The washing water and rinsing water may also contain detergent components for cleaning textile products.

[0126] This invention discloses the following fragrance delivery particles, a method for manufacturing fragrance delivery particles, and a method for scenting fiber products.

[0127] <1> A fragrance delivery particle containing (A) a water-soluble solid (hereinafter referred to as component (A)) and (B) a fragrance (hereinafter referred to as component (B)), wherein component (B) is (B1) a fragrance encapsulated in microcapsules (hereinafter referred to as component (B1)) and (B2) a fragrance not encapsulated in microcapsules (hereinafter referred to as component (B2)), wherein the moisture content of the above fragrance delivery particle as determined by Karl Fischer vaporization method (JIS K 0113) (hereinafter referred to as KF moisture content) is 1% by mass or more and 35% by mass or less.

[0128] <2> The flavor delivery particles as described in <1> above, wherein the KF moisture content of the flavor delivery particles is 3% by mass or more, further 5% by mass or more, further 8% by mass or more, further 10% by mass or more, further 20% by mass or more, and is 35% by mass or less, further 32% by mass or less.

[0129] <3> The fragrance delivery particles as described in <1> or <2> above, wherein (A) is a water-soluble solid with a solubility of 1.0g or more in 100g of water at 20°C, and a further solubility of 1.0g or more and 60g or less.

[0130] <4> The fragrance delivery particles as described in any one of <1> to <3> above, wherein (A) is a water-soluble solid having pores on its surface with an average pore size of 1 nm or more, further 10 nm or more, and 1000 μm or less, further 100 μm or less.

[0131] <5> The flavor delivery particles as described in any one of <1> to <4> above, wherein (A) component is: a water-soluble solid with a bulk density of 450 g / L or more, further 500 g / L or more, and 750 g / L or less, further 650 g / L or less.

[0132] <6> The flavor delivery particles as described in any one of <1> to <5> above, wherein component (A) is a water-soluble solid with an average particle size of 1.0 mm or more, further 3.0 mm or more, and 20 mm or less, further 15 mm or less, further 10 mm or less, and further 5 mm or less.

[0133] <7> The flavor delivery particles as described in any one of <1> to <6> above, wherein (A) component is a water-soluble solid having water of crystallization, or more specifically, a dried product of a water-soluble inorganic salt having water of crystallization.

[0134] <8> The flavor delivery particles as described in any one of <1> to <7> above, wherein (A) component is: a water-soluble solid with a water content of 0.1% by mass or more, further 1% by mass or more, further 1.6% by mass or more, further 2.0% by mass or more, further 5% by mass or more, further 8% by mass or more, and less than 20% by mass, further 18% by mass or less, further 15% by mass or less, and further 14% by mass or less.

[0135] <9> The flavor delivery particles as described in any one of <1> to <8> above, wherein (B1) component is: a flavor encapsulated microcapsule formed by encapsulating a flavor compound having a ClogP of 1.0 or more, further 1.5 or more, further 2.0 or more, further 2.3 or more, further 2.5 or more, and 30 or less, further 20 or less, further 10 or less, further 6.0 or less, further 5.5 or less, and further 5.0 or less.

[0136] <10> The flavor delivery particles as described in any one of <1> to <9> above, wherein (B2) component is a flavor without encapsulation in microcapsules, and its ClogP is 1.0 or more, further 1.5 or more, further 2.0 or more, further 2.3 or more, further 2.5 or more, and 30 or less, further 20 or less, further 10 or less, further 6.0 or less, further 5.5 or less, and further 5.0 or less.

[0137] <11> The fragrance delivery particles as described in any one of <1> to <10> above, wherein (B1) component is a fragrance encapsulated microcapsule, which is formed by encapsulating a fragrance compound having an oil-water interfacial tension of 7 mN / m or more, further 10 mN / m or more, further 13 mN / m or more within the microcapsule.

[0138] <12> The fragrance delivery particles as described in any one of <1> to <11> above, wherein (B2) is a fragrance without encapsulation in microcapsules, and its oil-water interfacial tension is 7 mN / m or more, further 10 mN / m or more, further 13 mN / m or more.

[0139] <13> The fragrance delivery particles as described in any one of <1> to <12> above, wherein (B1) component is: a fragrance-encapsulated microcapsule with an average particle size of 0.1 μm or more, further 0.1 μm or more, further 1 μm or more, and 50 μm or less, further 40 μm or less.

[0140] <14> The flavor delivery particles as described in any one of <1> to <13> above, wherein, in 100% by mass of the flavor delivery particles, the content of component (B1) is 0.05% by mass or more, further 0.05% by mass or more, further 0.1% by mass or more, further 0.2% by mass or more, further 0.3% by mass or more, further 0.4% by mass or more, and 6.5% by mass or less, further 6.0% by mass or less, further 5.5% by mass or less, further 5.0% by mass or less, and further 4.5% by mass or less.

[0141] <15> The flavor delivery particles as described in any one of <1> to <14> above, wherein, in 100% by mass of the flavor delivery particles, the content of component (B2) is 1.0% by mass or more, further 2.0% by mass or more, further 3.0% by mass or more, further 5.0% by mass or more, and 10.0% by mass or less, further 9.0% by mass or less.

[0142] <16> The flavor delivery particles as described in any one of <1> to <15> above, wherein the mass ratio of the content of component (B1) to the content of component (A) [(B1) / (A)] is 0.0001 or more, further 0.0003 or more, further 0.0005 or more, and 0.20 or less, further 0.15 or less, and further 0.10 or less.

[0143] <17> The flavor delivery particles as described in any one of <1> to <16> above, wherein the mass ratio of the content of component (B2) to the content of component (A) [(B2) / (A)] is 0.01 or more, further 0.015 or more, further 0.03 or more, further 0.05 or more, and 0.20 or less, further 0.15 or less, further 0.12 or less, and further 0.10 or less.

[0144] <18> The flavor delivery particles as described in any one of <1> to <17> above, wherein the average particle size of the flavor delivery particles is 1.0 mm or more, further 1.5 mm or more, further 2.0 mm or more, and 20 mm or less, further 10 mm or less, and further 5 mm or less.

[0145] <19> The flavor delivery particles as described in any one of <1> to <18> above, wherein the bulk density of the flavor delivery particles is 400 g / L or more, further 500 g / L or more, and 1000 g / L or less, further 800 g / L or less.

[0146] <20> The fragrance delivery particles as described in any one of <1> to <19> above, wherein (C) is further contained in one or more of water-soluble cationic polymers and cationic surfactants [hereinafter referred to as (C) component].

[0147] <21> The flavor delivery particles as described in any one of <1> to <20> above, wherein the cationic surfactant as component (C) is an alkyl quaternary ammonium salt, further being an alkyl trimethylammonium salt having an alkyl group having 10 or more and 22 or less carbon atoms, further being an alkyl trimethylammonium chloride having an alkyl group having 10 or more and 22 or less carbon atoms, further being one or more selected from lauryl trimethylammonium chloride, stearyl trimethylammonium chloride and hexadecyl trimethylammonium chloride, and further being hexadecyl trimethylammonium chloride.

[0148] <22> The fragrance delivery particles as described in any one of <1> to <21> above, wherein, in 100% by mass of the fragrance delivery particles, the content of the cationic surfactant as component (C) is 0.01% by mass or more, further 0.05% by mass or more, and 2.0% by mass or less, further 1.0% by mass or less.

[0149] <23> The fragrance delivery particles as described in any one of <1> to <22> above, wherein the water-soluble cationic polymeric compound as component (C) is selected from one or more of poly(acrylamide-co-diallyldimethylammonium chloride) and poly(diallyldimethylammonium chloride).

[0150] <24> The flavor delivery particles as described in any one of <1> to <23> above, wherein, in 100% by mass of the flavor delivery particles, the content of the water-soluble cationic polymeric compound as component (C) is 0.01% by mass or more, further 0.05% by mass or more, and 2.0% by mass or less, further 1.0% by mass or less.

[0151] <25> The flavor delivery particles as described in any one of <1> to <24> above, wherein the flavor delivery particles further contain (D) a water-soluble nonionic polymer [hereinafter referred to as component (D)].

[0152] <26> The fragrance delivery particles as described in any one of <1> to <25> above, wherein component (D) is a water-soluble nonionic polymer, further selected from one or more of polyethylene glycol and polypropylene glycol, and the number average molecular weight of component (D) is 2,000 or more, further 3,000 or more, further 4,000 or more, and 20,000 or less, further 15,000 or less, and further 10,000 or less.

[0153] <27> The flavor delivery particles as described in any one of <1> to <26> above, wherein, in 100% by mass of the flavor delivery particles, the content of component (D) is 0.5% by mass or more, further 1% by mass or more, and 30% by mass or less, further 25% by mass or less, and further 20% by mass or less.

[0154] <28> The flavor delivery particles as described in any one of <1> to <27> above, wherein the mass ratio of the content of component (A) to the content of component (D) [(A) / (D)] is 0.1 or more, further 0.2 or more, further 0.3 or more, further 0.5 or more, further 1.0 or more, further 5.0 or more, further 7.0 or more, and 100 or less, further 95 or less, further 50 or less, further 30 or less, further 25 or less, further 20 or less.

[0155] <29> The flavor delivery particles as described in any one of <1> to <28> above, wherein the flavor delivery particles further contain (E) an oxidation stabilizer [hereinafter referred to as (E) component].

[0156] <30> The flavor delivery particles as described in any one of <1> to <29> above, wherein, in 100% by mass of the flavor delivery particles of the present invention, the content of component (E) is 0.01% by mass or more, further 0.02% by mass or more, and 0.50% by mass or less, further 0.30% by mass or less.

[0157] <31> A method for manufacturing spice delivery particles, wherein,

[0158] Mix (A) water-soluble solids (hereinafter referred to as component (A)) and (B) fragrance (hereinafter referred to as component (B)).

[0159] (B) consists of (B1) flavoring encapsulated in microcapsules (hereinafter referred to as (B1) flavoring) and (B2) flavoring without encapsulation in microcapsules (hereinafter referred to as (B2) flavoring), wherein the moisture content of the flavoring delivery particles obtained by the above manufacturing method, as determined by Karl Fischer vaporization (JIS K 0113) (hereinafter referred to as KF moisture content), is 1% by mass or more and 35% by mass or less.

[0160] <32> The method for manufacturing spice delivery particles as described in <31> above, wherein the spice delivery particles are manufactured by mixing a mixture obtained by mixing component (A) and component (B2) with component (B1).

[0161] <33> A method for manufacturing spice delivery particles as described in any one of <31> or <32> above, wherein a mixture obtained by mixing component (A) and component (B2) is mixed with a mixture obtained by mixing component (B1) and any component (D) to manufacture spice delivery particles.

[0162] <34> A method for manufacturing flavor delivery particles as described in any one of <31> to <33> above, wherein a mixture obtained by mixing component (A) and component (B1) is mixed with component (B2) to manufacture flavor delivery particles.

[0163] <35> A method for manufacturing spice delivery particles as described in any one of <31> to <34> above, wherein a mixture obtained by mixing component (A) and component (B1) is mixed with a mixture obtained by mixing component (B2) and any component (D) to manufacture spice delivery particles.

[0164] <36> A method for scenting fiber products, wherein the fiber products are treated by adding fragrance delivery particles during the cleaning process of the fiber products.

[0165] The aforementioned fragrance delivery particles contain (A) water-soluble solids [hereinafter referred to as component (A)] and (B) fragrance [hereinafter referred to as component (B)]. Component (B) consists of (B1) fragrance encapsulated in microcapsules [hereinafter referred to as component (B1)] and (B2) fragrance not encapsulated in microcapsules [hereinafter referred to as component (B2)].

[0166] The moisture content (hereinafter referred to as KF moisture content) of the above-mentioned flavor delivery particles, as determined by Karl Fischer vaporization (JIS K 0113), is 1% by mass or more and 35% by mass or less.

[0167] <37> The fragrance application method for fiber products as described in <36> above, wherein, in the cleaning process of the fiber product, the amount of fragrance delivery particles added relative to 1 kg of the fiber product is in the range of 5.0g or more, further 7.0g or more, and 10.0g or less, further 8.0g or less.

[0168] <38> The fragrance application method for fiber products as described in <36> or <37> above, wherein, in the cleaning process of the fiber products, the amount of water is added in a range of 0.001 ppm or more, further 0.01 ppm or more, and 1000 ppm or less, further 100 ppm or less.

[0169] Example

[0170] The components used in the examples and comparative examples are summarized below. In the examples and comparative examples, unless otherwise specified, "%" refers to "mass %". The "mass %" of the formulations in Tables 3-7 refers to the mass % calculated on an as-is basis (for flavor microcapsule slurries, mass % represents the amount of flavor compound encapsulated as an active ingredient). Furthermore, the physical properties were determined using the following methods.

[0171] (1) Bulk density

[0172] Calculated using a volumetric density meter according to JIS K7365.

[0173] (2) Average particle size of spice delivery particles

[0174] The equivalent sphere diameter of 250 particles was calculated using the image analysis software ImageJ.

[0175] (3) Moisture content of spice delivery particles

[0176] The KF moisture content of the flavor delivery particles was determined by Karl Fischer vaporization (JIS K 0113). The HIRANUMA Automatic Moisture Analyzer AQV-2200A (manufactured by Hitachi High Technology Co., Ltd.) was used as the moisture analyzer. 50 mL of dehydrated methanol was added as the titration solvent to the approximately 150 mL titration tank of the moisture analyzer, and the mixture was stirred with a magnetic stirrer. An inlet tube (for introducing moisture vaporized by the vaporization device) was placed into the titration tank containing the dehydrated methanol (product name: dehydrated methanol (manufactured by Katayama Chemical Industry Co., Ltd., model 119-2400-5)). Nitrogen gas, which had been used to purge the desiccant, was circulated as the carrier gas at a flow rate of 200 mL / min. Anhydrous methanol was bubbled, and 2.5 mL of commercially available Karl Fischer reagent Aqualyte KF5 (manufactured by HIRANUMA Co., Ltd., titer 5.0 mg / mL) was added dropwise to make the titration tank anhydrous. Weigh 0.05 g of each flavoring delivery particle in the sample heating boat of the EV-2000 moisture vaporization apparatus (manufactured by Hitachi High Technology Co., Ltd.). Heat the sample at 210°C for 2 minutes to vaporize the moisture in the flavoring delivery particles. Introduce the vaporized moisture into anhydrous methanol in the titration tank of the HIRANUMA AQV-2200A automatic moisture analyzer (manufactured by Hitachi High Technology Co., Ltd.) at a carrier gas (nitrogen) of 200 mL / min. Titrate the vaporized moisture using Karl Fischer reagent Aqualyte KF5 (manufactured by HIRANUMA Co., Ltd.) to determine the amount of vaporized moisture. Repeat the same determination three times using the same sample to determine the amount of moisture. The amount of vaporized moisture is then calculated using the following formula.

[0177]

[0178] W: Moisture content (%)

[0179] F: Titration of Karl Fischer reagent (mg / mL)

[0180] V: The volume (mL) of Karl Fischer reagent used in the titration.

[0181] S: Mass of the sample (g)

[0182] [Ingredients Used]

[0183] <(A) Ingredient>

[0184] (A1): The product obtained by drying magnesium sulfate heptahydrate (product name "Magnesium Sulfate heptahydrate", manufactured by Laizhou City Laiyu Chemical Co., Ltd., 3-5 mm spherical particles, with a water content of 31.1% by mass and a bulk density of 790 g / L as determined by an infrared moisture meter) at 120°C for 2 hours using an Advantech DRM620TE low-temperature dryer (infrared moisture content of 1.7% by mass and bulk density of 510 g / L).

[0185] (A2): Magnesium sulfate heptahydrate (using the same product as (A1) above) is dried in a fluidized bed dryer (Slit Flow manufactured by Ōkawahara Seisakusho) with hot air at 120°C and a flow rate of 4m. 3 The product after drying under conditions of / minute for 25 minutes (moisture content by infrared spectroscopy was 5.1% by mass, and bulk density was 590 g / L).

[0186] (A3): Magnesium sulfate heptahydrate (using the same product as (A1) above) is dried in a fluidized bed dryer (Slit Flow manufactured by Ōkawahara Seisakusho) with hot air at 120°C and a flow rate of 4m. 3 The product after drying at a rate of 1 / min for 15 minutes (the water content by infrared measurement was 16.4% by mass, and the bulk density was 650 g / L).

[0187] (A4): Magnesium sulfate heptahydrate (using the same product as in (A1) above) is dried in a fluidized bed dryer (Slit Flow manufactured by Ōkawahara Seisakusho) with hot air at 120°C and a flow rate of 4m. 3 The product after drying under conditions of / minute for 5 minutes (the water content by infrared measurement was 26.0% by mass, and the bulk density was 730 g / L).

[0188] (A5): Magnesium sulfate heptahydrate (product name "Magnesium Sulfate heptahydrate", manufactured by Laizhou City Laiyu Chemical Co., Ltd., 3-5 mm spherical particles, with a water content of 31.1% by mass and a bulk density of 790 g / L as determined by an infrared moisture analyzer)).

[0189] The water content of (A1) to (A5) above is calculated by the following method.

[0190] 2 g of the sample (water-soluble solid) was weighed onto an aluminum container with a diameter of 11.5 cm. Then, using an infrared moisture meter (e.g., Shimadzu Corporation MOC63u), in wet weight reference moisture measurement mode, at a temperature of 105°C, under "Auto" conditions (when the change in the measured value reaches within 0.05% every 30 seconds, the final measured value is taken, and the measurement is ended), the mass of the dried sample (component (A)) was measured. The moisture content was calculated using the following formula.

[0191]

[0192] <(B) Component>

[0193] (B1) Ingredients: (B1-1) Fragrance microcapsule slurry obtained in the following manufacturing example.

[0194] 1.7 g of diisobutylene-maleic anhydride copolymer (DEMOL EP, 25% solids content, manufactured by Kao Corporation) was neutralized with hydrochloric acid and further diluted with deionized water to obtain an aqueous solution with a solids content of 3% and a pH of 4.3. Next, 98 g of a fragrance compound consisting of the fragrance compounds shown in Table 1 was added to 100 g of the above diisobutylene-maleic anhydride copolymer aqueous solution, emulsified using a homogenizer, and heated to 50°C. Then, an aqueous solution obtained by dropwise addition of partially hydroxymethylated melamine resin (trade name Cyme 1385, 80% solids content, manufactured by Cytec Industries Inc.) and 35 g of deionized water was obtained. This solution was maintained at 50°C for 2 hours, then at 70°C for 1 hour, and then at 80°C for 3 hours to complete encapsulation. Finally, by cooling, a fragrance microcapsule slurry with an average particle size of 7 μm and an active ingredient content of 40% by mass was obtained. The average particle size (median diameter) of the flavor microcapsules was determined using a laser diffraction / scattering particle size distribution measuring device, "LA-950" (manufactured by Horiba Manufacturing Co., Ltd.). A flow cell was used in the measurement, with water as the dispersion medium. The refractive index was set to 1.333-i for the dispersion medium and 1.48-0i for the dispersed phase. A dispersion containing the particles to be measured was added to the flow cell, and the measurement was performed at a concentration near 90% of the transmittance display to determine the average particle size (median diameter).

[0195] [Table 1]

[0196]

[0197] (B2) Ingredients: (B2-1) Fragrances composed of the fragrance compounds shown in Table 2 below.

[0198] [Table 2]

[0199]

[0200] (C) Components

[0201] • "Polyquaternium-7" (manufactured by Lubrizol Advanced Materials, Inc.)

[0202] (D) Component

[0203] ·PEG (polyethylene glycol, number average molecular weight 8500)

[0204] (E) Components

[0205] • BHT (oxidative stabilizer, manufactured by Fujifilm and Kojun Pharmaceutical Co., Ltd.)

[0206] [Manufacturing of spice delivery particles]

[0207] Example 1

[0208] The above-mentioned component (A1) (solid temperature of component (A1) 50°C) was added to a 75L drum granulator (φ40cm×L60cm) with baffles according to the composition shown in Table 3. While mixing under the conditions of Froude number 0.118 / drum angle 12.6°, the mixture of components (B2) and (E) was added through the piping in the amount shown in Table 3 and mixed for 30 seconds (mixture temperature 25°C, addition time 30 seconds, solid temperature of granules after addition 45°C, V = 0.48m / s, R = 0.2m in the above formula (1). Further, the mixture of components (B1), (C) and (D) was added through the piping in the amount shown in Table 3 and mixed for 3 minutes and 30 seconds (mixture temperature 60°C, addition time 30 seconds, solid temperature of granules after addition 45°C). In addition, the batch size was 6.5kg (total amount). The obtained flavor delivery particles had a KF moisture content of 21.2% by mass, an average particle size of 4 mm, and a bulk density of 600 g / L.

[0209] Example 2

[0210] Component (A2) (solid temperature of component (A2) 50°C) was added to a 75L drum granulator (φ40cm×L60cm) with baffles, as shown in Table 3. While mixing at a Froude number of 0.118 / drum angle of 12.6°, a mixture of components (B2) and (E) was added through piping in the amounts shown in Table 3 and mixed for 30 seconds (mixture temperature 25°C, addition time 30 seconds, post-addition particle solid temperature 45°C, V = 0.48m / s, R = 0.2m in the above formula (1)). Further, a mixture of components (B1), (C), and (D) was added through piping in the amounts shown in Table 3 and mixed for 3 minutes and 30 seconds (mixture temperature 60°C, addition time 30 seconds, post-addition particle solid temperature 45°C). The batch size was 6.5kg (total mixing amount). The obtained flavor delivery particles had a KF moisture content of 27.1% by mass, an average particle size of 4 mm, and a bulk density of 640 g / L.

[0211] Example 3

[0212] The above-mentioned component (A3) (solid temperature of component (A3) 50°C) was added to a 75L drum granulator (φ40cm×L60cm) with baffles according to the composition shown in Table 3. While mixing at a Froude number of 0.118 / drum angle of 12.6°, a mixture of components (B2) and (E) was added through piping in the amounts shown in Table 3 and mixed for 30 seconds (mixture temperature 25°C, addition time 30 seconds, solid temperature of granules after addition 45°C, V = 0.48m / s, R = 0.2m in the above formula (1). In addition, a mixture of components (B1), (C) and (D) was added through piping in the amounts shown in Table 3 and mixed for 3 minutes and 30 seconds (mixture temperature 60°C, addition time 30 seconds, solid temperature of granules after addition 45°C). In addition, the batch size was 6.5kg (total amount). The obtained flavor delivery particles had a KF moisture content of 31.5% by mass, an average particle size of 4 mm, and a bulk density of 670 g / L.

[0213] Example 4

[0214] As step (i), component (A1) (solid temperature of component (A1) 50°C) is added in half the amount shown in Table 3 to a 75L drum granulator (φ40cm×L60cm) with baffles. While stirring at a Froude number of 0.118 and a drum angle of 12.6°, a mixture of components (B2) and (E) is added through piping in the amount shown in Table 3 and mixed for 30 seconds (mixture temperature 25°C, addition time 30 seconds, solid temperature of the granules after addition 45°C, V = 0.48m / s and R = 0.2m in the above formula (1)). As step (ii), the remaining half amount of component (A1) shown in Table 3 is further added to the mixture obtained in step (i) and mixed for 10 seconds. As step (iii), the mixture of components (B1), (C), and (D) is added to the mixture obtained from step (ii) via piping in the amounts shown in Table 3 and mixed for 3 minutes and 30 seconds (mixture temperature 60°C, addition time 30 seconds, and particle solid temperature after addition 45°C). Furthermore, the batch size is 6.5 kg (total mixing amount). Through the above steps (i) to (iii), a mixture of flavor delivery particles X (containing components (A1), (B1), and (B2)) and flavor particles Y (containing components (A1) and (B1)) is obtained. The resulting mixed particles have a KF moisture content of 22.7% by mass, an average particle size of 4 mm, and a bulk density of 619 g / L.

[0215] In addition, in Example 4, the mixture of components (B1), (C), and (D) in step (iii) was considered to be uniformly distributed into the mixture of components (A1), (B2), and (E) in step (i) and the additional component (A1) in step (ii). As a result, the content of flavor delivery particles X in the mixed particles obtained in Example 4 was determined to be 53% by mass.

[0216] Comparative Example 1

[0217] The above-mentioned component (A4) (solid temperature of component (A4) 50°C) was added to a 75L drum granulator (φ40cm×L60cm) with baffles as shown in Table 3. While mixing under the conditions of Froude number 0.118 / drum angle 12.6°, a mixture of components (B2) and (E) was added through piping in the amounts shown in Table 3 and mixed for 30 seconds (mixture temperature 25°C, addition time 30 seconds, solid temperature of granules after addition 45°C, V = 0.48m / s, R = 0.2m in the above formula (1)). Further, a mixture of components (B1), (C) and (D) was added through piping in the amounts shown in Table 3 and mixed for 3 minutes and 30 seconds (mixture temperature 60°C, addition time 30 seconds, solid temperature of granules after addition 45°C). In addition, the batch size was 6.5kg (total amount). The obtained flavor delivery particles had a KF moisture content of 37.6% by mass, an average particle size of 4 mm, and a bulk density of 740 g / L.

[0218] Comparative Example 2

[0219] Magnesium sulfate heptahydrate was not dried (component (A5)). It was added to a 75L drum granulator (φ40cm×L60cm) with baffles in the amounts shown in Table 3. While mixing at a Froude number of 0.118 / drum angle of 12.6°, a mixture of components (B2) and (E) was added through piping in the amounts shown in Table 3 and mixed for 30 seconds (mixture temperature 25°C, addition time 30 seconds, particle solid temperature after addition 25°C, V = 0.48m / s, R = 0.2m in the above formula (1)). Further, a mixture of components (B1), (C), and (D) was added through piping in the amounts shown in Table 3 and mixed for 3 minutes and 30 seconds (mixture temperature 60°C, addition time 30 seconds, particle solid temperature after addition 40°C). In addition, the batch size was 6.5kg (total amount). The obtained fragrance delivery granules could not fully carry the fragrance, and a sticky feeling was confirmed from the obtained granules. In addition, when the determination was forced, the KF water content of the obtained particles was 41.2% by mass.

[0220] <Evaluation of Fragrance Intensity 1, 2, 3>

[0221] In an indoor environment maintained at 25°C and 65% humidity, a Toshiba AW-7D8 (W) fully automatic cleaning machine was used. The water setting was 28L (water temperature 25°C). 18.7g of commercially available unscented liquid detergent and 10.1g of the fragrance delivery particles of this invention were added. Eight cotton towels and five cotton T-shirts (total dry weight of cotton towels and T-shirts was 1.4kg) were washed for 9 minutes, rinsed twice, and spun dry for 3 minutes. The fragrance intensity of the cotton towels immediately after spun dry and after drying indoors (25°C, 65% humidity) for one day was evaluated using the following criteria. The fragrance intensity of the cotton towels immediately after spun dry was used as Evaluation 1, and the fragrance intensity of the dried cotton towels was used as Evaluation 2. Additionally, the fragrance intensity of the cotton towels when two fingers were run across the surface of the dried cotton towels was used as Evaluation 3. The average of the evaluations from three expert panel members was used as the evaluation result.

[0222] Regarding Examples 1 and 4, the following evaluations were further conducted: Evaluation 4 was the "fragrance intensity of a dried cotton towel after cleaning with fragrance delivery granules stored at 40°C for 20 days using the same method as described above," and Evaluation 5 was the fragrance intensity of the cotton towel when two fingers were used to run over the surface of the dried cotton towel. In the above evaluations, the average of the evaluations from three expert panel members was used as the evaluation result. The evaluation results are shown in Table 3.

[0223] <<Evaluation Criteria>>

[0224] 0: Odorless.

[0225] 1: I felt it slightly.

[0226] 2: Feel it rather weakly.

[0227] 3: It was obvious.

[0228] 4: I felt it quite strongly.

[0229] 5: I felt it quite strongly.

[0230] 6: I felt it very strongly.

[0231] [Table 3]

[0232]

[0233] It was confirmed that for the fragrance delivery particles of Examples 1 to 4, even after the washing and rinsing processes in the cleaning process of the fiber products, a relatively large amount of fragrance can remain on the fiber products.

[0234] In addition, it was confirmed that the aroma intensity (evaluation 4, evaluation 5) of the mixed particles containing fragrance delivery particles in Example 4 was further improved after being stored at 40°C for 20 days. It is predicted that the fragrance particles containing components (A1) and (B1) in the above mixed particles have the effect of inhibiting the leakage of the encapsulated components of the fragrance encapsulated microcapsules.

[0235] Preparation Examples 1-1 to 1-4

[0236] The above-mentioned component (A1) (solid temperature of component (A1) is 50°C) was added to a 75L drum granulator (φ40cm×L60cm) with baffles according to the composition shown in Table 4. While mixing under the conditions of Froude number 0.118 / drum angle 12.6°, the mixture of components (B2) and (E) in the amount shown in Table 4 was added through the piping and mixed for 30 seconds (mixture temperature 25°C, addition time 30 seconds, solid temperature of the added granules 45°C, V = 0.48m / s, R = 0.2m in the above formula (1)). Further, the mixture of components (B1), (C) and (D) in the amount shown in Table 4 was added through the piping and mixed for 3 minutes and 30 seconds (mixture temperature 60°C, addition time 30 seconds, solid temperature of the added granules 45°C). The batch size was 6.5kg (total amount). The KF moisture content of the flavor delivery particles obtained in Formulation Examples 1-1 to 1-4 was 20 to 30% by mass. The same evaluations 1, 2, and 3 as in Examples 1-1 to 1-4 were performed using the flavor delivery particles obtained in Formulation Examples 1-1 to 1-4, and high aroma intensity was obtained in all of them.

[0237] [Table 4]

[0238]

[0239] Preparation Examples 2-1 to 2-3

[0240] [Ingredients Used]

[0241] As the ingredients used in Table 5, the same ingredients as those used in the examples are used, except for ingredient (A) below.

[0242] <(A) Ingredient>

[0243] (A6): The product obtained by drying magnesium sulfate heptahydrate (product name "Magnesium Sulfate heptahydrate", manufactured by Laizhou City Laiyu Chemical Co., Ltd., 3-5 mm spherical particles, with a moisture content of 31.1% by mass and a bulk density of 790 g / L as determined by an infrared moisture meter) at 120°C for 2 hours using an Advantech DRM620TE low-temperature dryer (moisture content of 10.0% by mass and bulk density of 600 g / L as determined by infrared moisture meter).

[0244] The above-mentioned component (A6) (solid temperature of component (A6) 50°C) was added to a 75L drum granulator (φ40cm×L60cm) with baffles according to the composition shown in Table 5. While mixing under the conditions of Froude number 0.118 / drum angle 12.6°, the mixture of components (B2) and (E) was added through the piping in the amount shown in Table 5 and mixed for 30 seconds (mixture temperature 25°C, addition time 30 seconds, solid temperature of granules after addition 45°C, V = 0.48m / s, R = 0.2m in the above formula (1). Further, the mixture of components (B1), (C) and (D) was added through the piping in the amount shown in Table 5 and mixed for 3 minutes and 30 seconds (mixture temperature 60°C, addition time 30 seconds, solid temperature of granules after addition 45°C). The batch size was 6.5kg (total amount). The KF water content of the flavor delivery particles obtained in Formulation Examples 2-1 to 2-3 was 20-30% by mass. The solubility of the flavor delivery particles obtained in Formulation Examples 2-1 to 2-3 in 20°C water in Wakayama City was evaluated by the following method. The results are shown in Table 5.

[0245] <Solubility Evaluation>

[0246] 0.5 g of the flavor delivery granules obtained in Formulation Examples 2-1 to 2-3 were added to a 0.5 L beaker containing 500 mL of water at 20 °C. The mixture was stirred and dissolved at 600 rpm using a 3.5 cm long stir bar and a magnetic stirrer. Complete dissolution was visually confirmed. Based on the time required for complete dissolution, the solubility was evaluated using the following criteria. The results are shown in Table 5.

[0247] "Completely dissolved" means that there are no residual solid components.

[0248] <<Evaluation Criteria>>

[0249] ◎: The spice delivery granules dissolve within 3 minutes of being added.

[0250] 〇: The spice delivery granules dissolve within 3 to 6 minutes after being added.

[0251] △: The spice delivery granules dissolve within 6 to 9 minutes after being added.

[0252] [Table 5]

[0253]

[0254] Preparation Examples 3-1 to 3-3 (Table 6) and Preparation Examples 4-1 to 4-3 (Table 7)

[0255] [Ingredients Used]

[0256] As the ingredients used in Tables 6 and 7, except for ingredient (A) below, the same ingredients as those used in Examples and Formulation Examples 1 and 2 are used.

[0257] <(A) Ingredient>

[0258] (A7): The product obtained by drying sodium sulfate decahydrate (product name "sodium sulfate decahydrate", manufactured by Fujifilm and Koko Pure Chemical Industries Co., Ltd., columnar material of 0.1 to 5.0 mm, with a moisture content of 56.6% by mass and a bulk density of 711 g / L as determined by an infrared moisture analyzer) at 120°C for 4 hours using a constant temperature thermostat manufactured by Yamato Scientific Co., Ltd. (moisture content of 0.4% by mass and bulk density of 400 g / L or more and 800 g / L or less as determined by an infrared moisture analyzer).

[0259] (A8): The product obtained by drying sodium carbonate decahydrate (product name "sodium carbonate decahydrate", manufactured by Fujifilm and Koko Pure Chemicals Co., Ltd., columnar material of 0.1 to 5.0 mm, with a moisture content of 62.2% by mass and a bulk density of 825 g / L as determined by an infrared moisture analyzer) at 120°C for 3 hours using a constant temperature thermostat manufactured by Yamato Science Co., Ltd. (moisture content of 15% by mass and bulk density of 400 g / L or more and 800 g / L or less as determined by an infrared moisture analyzer).

[0260] The components (A6) to (A8) (solid temperature of components (A6) to (A8) 50°C) were fed into a 75L drum granulator (φ40cm×L60cm) with baffles, as shown in Tables 6 and 7. While mixing under the conditions of a Froude number of 0.118 and a drum angle of 12.6°, the mixture of components (B2) and (E) in the amounts shown in Tables 6 and 7 was added through piping and mixed for 30 seconds (mixture temperature 25°C, addition time 30 seconds, post-addition particle solid temperature 45°C, V = 0.48 m / s, R = 0.2 m in equation (1) above). Further, the mixture of components (B1), (C), and (D) in the amounts shown in Tables 6 and 7 was added through piping and mixed for 3 minutes and 30 seconds (mixture temperature 60°C, addition time 30 seconds, post-addition particle solid temperature 45°C). The batch size was 6.5 kg (total mixing amount). The KF moisture content of the flavor delivery particles obtained in Blending Examples 3-1 to 3-3 and 4-1 to 4-3 are shown in Tables 6 and 7, respectively. Furthermore, the flavor intensity and flavor quality were evaluated using the flavor delivery particles obtained in Blending Examples 3-1 to 3-3 and 4-1 to 4-3 by the following method. The results are shown in Tables 6 and 7, respectively.

[0261] <Evaluation of Fragrance Intensity 1, 2>

[0262] In an indoor environment maintained at 25°C and 65% humidity, a Toshiba AW-7D8(W) fully automatic cleaning machine was used. The water volume was set to 28L (water temperature 25°C). 18.7g of commercially available unscented liquid detergent and 10.1g of the fragrance delivery particles of this invention were added. Eight cotton towels and five cotton T-shirts (total dry weight of cotton towels and T-shirts was 1.4kg) were washed for 9 minutes, rinsed twice, and spun dry for 3 minutes. The fragrance intensity of the cotton towels immediately after spun dry and after drying indoors (25°C, 65% humidity) for one day was evaluated using the following evaluation criteria. The fragrance intensity of the cotton towels immediately after spun dry was used as Evaluation 1, and the fragrance intensity of the dried cotton towels was used as Evaluation 2. The average of the evaluations from three expert panel members was used as the evaluation result.

[0263] <<Evaluation Criteria>>

[0264] 0: Odorless.

[0265] 1: I felt it slightly.

[0266] 2: Feel it rather weakly.

[0267] 3: It was obvious.

[0268] 4: I felt it quite strongly.

[0269] 5: I felt it quite strongly.

[0270] 6: I felt it very strongly.

[0271] <Evaluation of Fragrance Quality 1, 2>

[0272] In an indoor environment maintained at 25°C and 65% humidity, a Toshiba AW-7D8 (W) fully automatic cleaning machine was used. The water volume was set to 28L (water temperature 25°C). 18.7g of commercially available unscented liquid detergent and 10.1g of the fragrance delivery particles of this invention were added. Eight cotton towels and five cotton T-shirts (total dry weight of cotton towels and T-shirts was 1.4kg) were washed for 9 minutes, rinsed twice, and spun dry for 3 minutes. The fragrance quality of the cotton towels immediately after spun dry and after drying indoors (25°C, 65% humidity) for one day was evaluated using the following criteria. The fragrance quality of the cotton towels immediately after spun dry is designated as Evaluation 1, and the fragrance quality of the dried cotton towels is designated as Evaluation 2. The average of the evaluations from three expert panel members was used as the evaluation result. Furthermore, regarding the "fragrance balance" of the following evaluation criteria, "good fragrance balance" means that the designed fragrance is obtained and the fragrance quality is good, while "poor fragrance balance" means that the fragrance is different from the designed fragrance and therefore the fragrance quality is poor.

[0273] <<Evaluation Criteria>>

[0274] ◎: The aroma is very well balanced.

[0275] ○: The aroma is well-balanced.

[0276] △: The balance of aroma is slightly poor.

[0277] ×: Poor balance of aroma.

[0278] [Table 6]

[0279]

[0280] [Table 7]

[0281]

Claims

1. A spice delivery particle, wherein, The fragrance delivery particle contains (A) water-soluble solids [hereinafter referred to as component (A)] and (B) fragrance [hereinafter referred to as component (B)]. (B) consists of (B1) flavoring encapsulated in microcapsules (hereinafter referred to as (B1) flavoring) and (B2) flavoring not encapsulated in microcapsules (hereinafter referred to as (B2) flavoring). The moisture content of the spice delivery particles, as determined by Karl Fischer vaporization (JIS K 0113), is more than 1% by mass and less than 35% by mass.

2. The spice delivery particles as claimed in claim 1, wherein, (A) The component is a water-soluble inorganic salt.

3. The spice delivery particles as described in claim 1 or 2, wherein, (A) is a water-soluble inorganic sulfate.

4. The spice delivery particles as described in claim 1 or 2, wherein, (B) In component (B), the mass ratio of the content of component (B1) to the content of component (B2) (B1) / (B2) is 0.005 or more and 5.0 or less.

5. The spice delivery particles as described in claim 1 or 2, wherein, (A) The content of component is 50% or more by mass and 99% or less by mass.

6. A method for manufacturing spice delivery particles, wherein, Mix (A) water-soluble solids (hereinafter referred to as component (A)) and (B) fragrance (hereinafter referred to as component (B)). (B) consists of (B1) flavoring encapsulated in microcapsules (hereinafter referred to as (B1) flavoring) and (B2) flavoring not encapsulated in microcapsules (hereinafter referred to as (B2) flavoring). The moisture content of the spice delivery particles, as determined by Karl Fischer vaporization (JIS K 0113), is more than 1% by mass and less than 35% by mass.

7. The method for manufacturing spice delivery particles as described in claim 6, wherein, Use a container rotary granulator to mix component (A) and component (B).

8. The method for manufacturing spice delivery particles as described in claim 6, wherein, The mixture obtained by mixing component (A) and component (B2) is mixed with component (B1).

9. A method for imparting fragrance to a fiber product, wherein, Add the fragrance delivery particles as described in claim 1 or 2 during the cleaning process of fiber products.

10. The method for imparting fragrance to a fiber product as described in claim 9, wherein, In the cleaning process of fiber products, the fragrance delivery particles as described in claim 1 or 2 are added to at least one of the washing water and rinsing water.

Images