JP3342550B2 - Formulations containing water-soluble hemicellulose - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a preparation containing water-soluble hemicellulose and a surfactant. The preparation of the present invention refers to an emulsion preparation and a powder preparation, and is used for imparting long-term stable and desirable flavor, color tone, flavor and the like to foods, pharmaceuticals, cosmetics, pet foods, quasi-drugs and the like.

[0002]

2. Description of the Related Art Conventional emulsified preparations are obtained by emulsifying oily substances such as essential oils, oil-soluble pigments, animal and vegetable oils and fats with a natural vegetable gum such as gum arabic or a nonionic surfactant. Things were used. In addition, powder formulations are prepared by emulsifying or dispersing a composition such as an oil or fat or a lipophilic or water-soluble flavor and a pigment with natural gum such as gum arabic, dextrin and modified starch, and then spray drying. Are known. In this case, natural gum arabic is widely used in the field of pharmaceutical preparations as an emulsifier or a powdered base because of its excellent emulsifiability, but natural gum is produced and produced depending on the natural environment such as weather and temperature. The quality is not constant, there are problems such as price spikes and quality variation, and the film properties when powdered are not sufficiently stable, and the flavor, color, and flavor during spray drying and storage are not sufficient. Degradation was a problem. In addition, dextrin and modified starch are inferior to gum arabic in emulsifying property and film property, and when nonionic surfactants are used, they are susceptible to pH and contained components of foods and drinks and pharmaceuticals used. was there. In recent years, water-soluble hemicellulose has been studied as a substitute for the above substances,
This is also not sufficiently stable with respect to emulsifying properties and film properties.

[0003]

As described above, in the preparation, not only the emulsifiability in the production process but also the stability of the inclusion and the strength of the film are required to be excellent. However, the present situation is not always satisfactory, and creation of a further improved formulation has been a problem in the art.

[0004]

Means for Solving the Problems In order to remedy these drawbacks, the present inventors have intensively studied a method for remarkably enhancing the emulsion stability and film strength of water-soluble hemicellulose. When manufacturing a formulation used as a powdered base, by adding a surfactant as appropriate, the emulsifying power and film strength of water-soluble hemicellulose are remarkably enhanced, and the heat resistance, retention and release of the flavor component of the flavor component are released. The knowledge which can provide the preparation excellent in the delay effect was obtained. The present invention uses a water-soluble hemicellulose as an emulsifier or a powdered base during the production of a preparation, and by appropriately adding a surfactant, has excellent emulsifiability and emulsion stability during the production, and after pulverization. It is an object of the present invention to provide a preparation which can enhance the stability of the clathrate, the strength of the base film, and impart long-term stable aroma, color tone, flavor and the like to foods and the like.

Examples of the oily substance used in the present invention include essential oils of citrus fruits such as orange, lime, lemon and grapefruit, essential oils of spices such as peppermint oil and perilla oil, oleoresins such as pepper, cinnamon and ginger, and jasmine. , An oily flavoring such as an absolute flavoring compound, such as rose, and synthetic flavoring compounds, oily blended flavoring compositions and any mixtures thereof, β-
Oil-soluble natural pigments such as carotene, paprika pigment, annatto pigment, and chlorophyll, and fat-soluble vitamins such as liver oil, vitamin A, vitamin D, vitamin B2 butyrate, and natural vitamin E mixture, soybean oil, rapeseed oil, and corn oil , Olive oil, coconut oil, safflower oil, sunflower oil, rice oil, tallow, lard, fish and other animal and vegetable oils,
DHA, EPA, natural unsaturated fatty acids such as γ-linolenic acid, processed edible fats and oils such as sucrose diacetate hexaisobutyrate, medium-chain saturated fatty acid triglyceride of C6 to C12, and any mixture of these edible oily materials. Examples can be given. As a water-soluble substance,
For example, coffee, herbs, matcha, black tea, guarana, skipjack, shrimp, crab, sea urchin, scallop and other extracts,
Essences such as strawberry, melon, banana, pineapple, apple, milk, cheese, butter, etc., water-soluble dyes such as cochineal, safflower, beet, turmeric, other synthetic flavors, synthetic colorings, and any mixtures thereof. can do.

Examples of the water-soluble hemicellulose that can be used in the present invention include oil seeds (shells excluding ordinary fats and proteins such as soybean, palm, palm, corn, and cottonseed).
Alternatively, water-soluble dietary fiber derived from plants such as cereal grains (rice, wheat, etc., usually excluding starch and the like), that is, polysaccharides such as arabinoxylan and arabinogalactan, or any mixture thereof can be exemplified. it can. Such a water-soluble hemicellulose is contained in the preparation at a ratio of 0.1 to 98% by weight, preferably 5 to 50% by weight.

[0007] The surfactant in the present invention mainly refers to decaglyceryl monostearate. In some cases, the surfactant includes decaglyceryl monooleate, decaglyceryl monopalmitate, decaglyceryl monolaurate, sucrose fatty acid ester and the like. It may be a mixture. Such a surfactant is contained in the preparation at a ratio of 0.01 to 10% by weight, preferably 0.05 to 5% by weight. The emulsification method used in the present invention may be any method such as a colloid mill, a homomixer, a high-pressure homogenizer, and an ultrasonic emulsifier, and may be any type of powder drying method such as a spray drying method. Hereinafter, the effects of the present invention will be described more specifically with reference to examples.

[0008]

【Example】

Example 1 3 g of β-carotene, 0.1 g of natural vitamin E, and 8.5 g of medium-chain saturated fatty acid triglyceride were dissolved to obtain a uniform oily material mixture. Separately, a solution obtained by dissolving 20 g of soybean hemicellulose and 1 g of decaglyceryl monostearate in 69 g of water was added, and the whole amount of the oily material mixture was added, and the mixture was preliminarily stirred and dispersed. (Product No. 1 of the present invention) was obtained.

Example 2 85 g of soybean hemicellulose and 2 g of decaglyceryl monostearate are dissolved in 200 g of ion-exchanged water, and 20 g of mint oil is added and mixed while maintaining the temperature at 50 ° C. This solution was emulsified with a high-pressure homogenizer, and the emulsion was spray-dried to obtain mint flavor powder 100 g (product No. 2 of the present invention).

Example 3 70 g of corn hemicellulose, 40 g of sucrose, and 3 g of decaglyceryl monostearate were dissolved in 200 g of ion-exchanged water.
15 g of oil containing 2 g is added and mixed. This solution was emulsified with a high-pressure homogenizer, and the emulsion was spray-dried to obtain 100 g of menthol flavor powder (Product No. 3 of the present invention).

Example 4 80 g of soybean hemicellulose and 2 g of decaglyceryl monostearate were dissolved in 200 g of ion-exchanged water, and 20 g of oil containing 1.2 g of a 30% β-carotene suspension was added at 140 ° C. while maintaining the temperature at 50 ° C. And heat to mix. This solution was emulsified with a high-pressure homogenizer, and the emulsion was spray-dried to obtain 100 g of a colorant powder (product No. 4 of the present invention).

Control Example 1 A colorant emulsion (Control No. 1) was prepared in the same manner as in Example 1 except that decaglyceryl monostearate was not used and the weight shortage was supplemented with soybean hemicellulose. I got

Control Example 2 A colorant emulsion (Control No. 2) was obtained under the same conditions as in Example 1 except that gum arabic was used instead of soybean hemicellulose.

Control Example 3 A colorant emulsion (Control No. 1) was prepared under the same conditions as in Example 1 except that decaglyceryl monostearate was replaced with decaglyceryl monolaurate.
3) was obtained.

Control 4 A mint flavor powder 100 g (Control No. 4) was obtained under the same conditions as in Example 2 except that gum arabic was used instead of soybean hemicellulose.

Control Example 5 100 g of mint flavor powder (Control No. 5) was obtained under the same conditions as in Example 2 except that modified starch was used instead of soybean hemicellulose.

Control Example 6 A mint oil emulsion (Control No. 6) was obtained under the same conditions as in Example 2 except that dextrin was used instead of soybean hemicellulose.

COMPARATIVE EXAMPLE 7 Mint flavor powder 100 was prepared in the same manner as in Example 2 except that decaglyceryl monostearate was not used and the weight shortage was supplemented with soybean hemicellulose.
g (control product No. 7) was obtained.

Control Example 8 100 g of menthol flavoring powder (Control No. 8) was obtained under the same conditions as in Example 3 except that gum arabic was used instead of corn hemicellulose.

Control Example 9 100 g of menthol flavoring powder (Control No. 9) under the same conditions as in Example 3 except that decaglyceryl monostearate was not used in Example 3 and the insufficient weight was supplemented with corn hemicellulose. I got

Comparative Experiment 1 The colorant emulsions of Example 1 and Control Examples 1 and 2 were prepared on the same day, and were subjected to laser diffraction particle size distribution analyzer SALD-.
The particle size distribution was measured using 1100 (Shimadzu Corporation). Simultaneously, 10 g of skim milk powder was dissolved in 844 g of water, and 140 g of granulated sugar, 5 g of a 10% lactic acid aqueous solution, and 1 g of the colorant emulsion obtained in Example 2 and Comparative Examples 2 and 3 were added thereto. Was mixed. After filling the bottle, it was stoppered and sterilized at 85 ° C. for 20 minutes to obtain a colored acidic milk beverage.
This was allowed to stand at room temperature, and changes over time were observed. Table 1 shows the results
Shown in

[0022]

[Table 1]

Each symbol in the table has the following meaning. -R No occurrence of neck ring is observed. ± R Neck ring is slightly recognized. + R A clear neck ring is observed. R A remarkable neck ring is recognized. -P No precipitation is observed. ± P Precipitation is slightly observed. + P A clear precipitate is observed. P Significant precipitation is observed.

As is clear from the results in Table 1, the product N of the present invention
o. No. 1 is a control product No. 1 and the control product No. 1 The emulsifying power of the water-soluble hemicellulose was much higher than that of Comparative Example 3 and slightly higher than that of Control Product 2 (gum arabic).
When the colored acidic milk beverage was allowed to stand at room temperature for about 30 days, the control product No. 1, control product No. In No. 3, no precipitation occurred, but the occurrence of neck ring was recognized and the commercial value was lost. Control product No. In No. 2, no generation of neck ring was observed, but significant precipitation occurred. On the other hand, the product No. of the present invention. In No. 1, neither generation of a neck ring nor precipitation was observed, and the colored acidic milk beverage was stable.

Comparative Experiment 2 The mint flavor powders obtained in Example 2 and Control Examples 4 to 7 were
It was stored at 40 ° C. and observed over time. In addition, emulsifying properties when mint oil was emulsified were also evaluated. Table 2 shows the results.

[0026]

[Table 2]

Each symbol in the table has the following meaning. ：: extremely good ○: good △: slightly bad ×:
Poor-: Unable to evaluate

As is clear from the results in Table 2, the product No. of the present invention. No. 2 had good emulsifiability and the strength of the base film was excellent even after 6 months from storage, and there was no loss of flavor. In No. 4, the emulsifiability was slightly inferior, and the strength and flavor of the base film decreased with time. The tendency is shown by the control product No. 7, control product No. It becomes significant in the order of 5. In addition, the control product No. No. 6 could not be emulsified.

Comparative Experiment 3 The menthol flavor powders of Example 3 and Control Examples 8 to 9 were placed in a sealed container, stored at 40 ° C., opened, and the menthol content was measured by gas chromatography.

[0030]

[Table 3]

The values in the table indicate the menthol content of the sample.・ The values in parentheses indicate the percentage of residual content relative to the content at the time of adjustment.

As is clear from the results in Table 3, the product N of the present invention
o. The menthol content of Sample No. 3 did not decrease even after storage for 6 months, whereas the control product No. 3 did not. 8 and Control No. In No. 9, the menthol content decreased with time, and loss of the clathrate was observed.

Comparative Experiment 4 The mint powder flavors obtained in Example 2 (Product 2 of the present invention) and the mint powder flavors obtained in Comparative Examples 4, 5 and 7 (Control Product No. 4) were applied to the following chewing gum base material. , 5 and 7) were added, kneaded, and pressure-molded to obtain 3 g of mint-flavored chewing gum per sheet. Table 4 shows the chewing gum base composition.

[0034]

[Table 4]

As a result of a sensory evaluation of these chewing gums by ten expert panelists, the product of the present invention has no significant difference in flavor strength as compared with the control, but is remarkably excellent in persistence and persistence. It was determined that it was.

[0036]

As is clear from the results of the examples, the preparations obtained by the present invention have extremely good emulsifiability and emulsification stability in the production process. The stability of the clathrate and the strength of the film are particularly excellent, and it is a long-term stable and desirable flavor for various foods and pharmaceuticals.
Since the color tone, flavor and the like can be imparted, the industrial significance is extremely large.

Continuation of the front page (51) Int.Cl. ⁷ identification code FI A61K 47/14 A23L 1/04 (58) Investigated field (Int.Cl. ⁷ , DB name) A61K 9/00-9/72 A61K 47 / 00-47/48 A23L 1/00-1/0534

Claims (2)

(57) [Claims] 1. An emulsified preparation comprising water-soluble hemicellulose and decaglyceryl monostearate. 2. The emulsified preparation according to claim 1, wherein the water-soluble hemicellulose is a polysaccharide derived from soybean or corn.