JPH0799930A - Preparation containing water-soluble hemicellulose - Google Patents

Abstract

PURPOSE:To obtain a preparation useful for food products, containing a water- soluble hemicellulose and an inorganic salt, and capable of giving flavor, color tone and taste for a long period of time and excellent in emulsion stability. CONSTITUTION:This preparation contains (A) a water-soluble hemicellulose such as polysaccharide obtained from soybean, corn or rice bran, preferably in an amount of 5 to 50wt.% and (B) an inorganic salt such as potassium chloride, preferably in an amount of 0.01 to 5wt.%.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a preparation containing water-soluble hemicellulose and inorganic salts. The preparation of the present invention refers to an emulsified preparation and a powdered preparation, and is used for imparting a desirable flavor, color tone, flavor and the like to foods, pharmaceuticals, cosmetics, pet foods, quasi drugs and the like for a long period of time.

[0002]

2. Description of the Related Art Conventional emulsified preparations are prepared by emulsifying an oily substance 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 being used. Further, the powder formulation is prepared by mixing a formulation composition such as fats and oils or lipophilic or water-soluble flavors and pigments with natural gums such as gum arabic, dextrin and modified starch, emulsifying or dispersing them, and then spray-drying. Are known. In this case, natural gum arabic is widely used as an emulsifying agent or a powdering base material in the field of formulation because of its excellent emulsifying property, but natural gum substances are not suitable for production or production depending on the natural environment such as weather and temperature. The quality is not constant, there are problems such as high prices and variations in quality, and the film properties when powdered are not sufficiently stable.The flavor, color and flavor during spray drying and storage Was a problem. In addition, dextrin and modified starch are inferior to gum arabic in emulsifying property and film forming property, and when a nonionic surfactant is used, they are easily affected by pH and ingredients contained in foods and drinks and pharmaceuticals to be used. was there. In recent years, water-soluble hemicellulose has been investigated as a substitute for the above substances,
This is also not sufficiently stable in terms of emulsifying property and film forming property.

[0003]

As described above, in the preparation, not only the emulsifying property in the manufacturing process but also the stability of the clathrate and the strength of the film are required. However, the present situation is not necessarily satisfactory, and the creation of a further improved formulation has been a problem in the art.

[0004]

[Means for Solving the Problems] In order to improve these drawbacks, the present inventors have earnestly studied a method of remarkably enhancing the emulsion stability and film strength of water-soluble hemicellulose, and as a result, the water-soluble hemicellulose was emulsified or When manufacturing a formulation used as a powdered base, by appropriately adding inorganic salts, the emulsifying power and film strength of water-soluble hemicellulose can be remarkably enhanced, and the heat resistance and retention of the perfume ingredients and the release delay of the perfume ingredients can be delayed. We obtained the knowledge that a highly effective preparation can be provided. The present invention uses a water-soluble hemicellulose as an emulsifying agent or a powdering base during the production of a preparation, and by appropriately adding an inorganic salt, the emulsifiability at the time of production, the emulsion stability is excellent, and the An object of the present invention is to provide a preparation capable of enhancing the stability of a clathrate, the strength of a base film, and imparting a long-term stable aroma, color tone, flavor, etc. 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, oleoresin such as pepper, cinnamon and ginger, and jasmine. , Absolute such as rose, and oily flavoring agents such as synthetic perfume compounds, oily perfume compositions and any mixtures thereof, β-
Oil-soluble natural pigments such as carotene, paprika pigment, annatto pigment, and chlorophyll, and further fat-soluble vitamins such as liver oil, vitamin A, vitamin D, vitamin B2 butyrate, natural vitamin E mixture, soybean oil, rapeseed oil, corn oil , Animal and vegetable oils such as olive oil, palm oil, safflower oil, sunflower oil, rice oil, beef tallow, lard, fish oil,
Natural unsaturated fatty acids such as DHA, EPA, γ-linolenic acid, processed edible oils and fats such as sucrose diacetate hexaisobutyrate, medium chain saturated fatty acid triglyceride of C6 to C12, and any mixture of these edible oily materials. It can be illustrated. As a water-soluble substance,
Extracts such as coffee, herbs, matcha, black tea, guarana, bonito, shrimp, crab, sea urchin, scallop, etc.
Examples of essences such as strawberry, melon, banana, pineapple, apple, milk, cheese, butter, water-soluble pigments such as cochineal, safflower, beet, turmeric, other synthetic flavors, synthetic colorants, and any mixture thereof can do.

Examples of the water-soluble hemicellulose that can be used in the present invention include oil seeds (usually oils and fats such as soybean, palm, palm, corn, cottonseed, and shells excluding protein).
Alternatively, water-soluble dietary fiber made from plants such as cereals (rice, wheat and other normal starch etc.) can be exemplified, that is, arabinoxylan, arabinogalactan and other polysaccharides, or any mixture thereof. it can. Such water-soluble hemicellulose is contained in the formulation in an amount of 0.1 to 98% by weight, preferably 5 to 50% by weight.

The inorganic salts that can be used in the present invention include potassium chloride, whey mineral (whey salt), tripotassium phosphate, dipotassium hydrogen phosphate, disodium hydrogen phosphate, potassium dihydrogen phosphate, diphosphate dibasic. Examples include sodium hydrogen. 0.01 to 10% by weight, preferably 0.01 to 5% by weight, of such an inorganic salt in the preparation
Is included in the ratio. The emulsification method used in the present invention may be any one such as a colloid mill, a homomixer, a high pressure homogenizer, and an ultrasonic emulsifier, and the powderization method may be any type of 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, 20 g of soybean hemicellulose and 0.2 g of whey mineral were dissolved in 69 g of water to obtain a solution,
The whole amount of the above oily material mixture was added, pre-stirred, dispersed and then emulsified with a homogenizer to obtain a colorant emulsion (invention product No. 1).

Example 2 85 g of soybean hemicellulose and 0.1 g of potassium dihydrogen phosphate were dissolved in 200 g of ion-exchanged water, and 20 g of lemon oil was 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 100 g of lemon flavor powder (Invention product No. 2).

Example 3 In 200 g of ion-exchanged water, 70 g of corn hemicellulose, 40 g of sucrose, and 0.1 g of disodium hydrogen phosphate.
12 g of menthol while dissolving at 50 ℃
Add and mix 15 g of oil containing. 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).

Control Example 1 A colorant emulsion (control product No. 1) was obtained under the same conditions as in Example 1 except that whey mineral was not used in Example 1 and the weight shortage was supplemented with soybean hemicellulose. It was

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

Control Example 3 Under the same conditions as in Example 2 except that gum arabic was used instead of soybean hemicellulose in Example 2, 100 g of lemon flavor powder (control product No. 3) was obtained.

Control Example 4 100 g of lemon flavor powder (control product No. 4) was obtained under the same conditions as in Example 2 except that modified starch was used in place of soybean hemicellulose.

Control Example 5 A lemon oil emulsion (control product No. 5) was obtained under the same conditions as in Example 2 except that dextrin was used instead of soybean hemicellulose in Example 2.

Control Example 6 100 g of lemon flavor powder (control product No. 6) was used under the same conditions as in Example 2 except that potassium dihydrogen phosphate was not used in Example 2 and the insufficient weight was supplemented with soybean hemicellulose. Got

Control Example 7 100 g of menthol flavor powder (control product No. 7) was obtained under the same conditions as in Example 3 except that gum arabic was used instead of corn hemicellulose.

Control Example 8 In Example 3, the disodium hydrogen phosphate was not used,
100 g of menthol flavor powder under the same conditions as in Example 3 except that the deficiency in weight was supplemented with corn hemicellulose.
(Control product No. 8) was obtained.

Comparative Experiment 1 Coloring agent emulsions of Example 1 and Comparative Examples 1 and 2 were prepared on the same day, and 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 1 and Comparative Example 1 and Comparative Example 2 were added to the solution, and uniformly Mixed in. After filling the bottle, the bottle was stoppered and sterilized at 85 ° C. for 20 minutes to obtain a colored acidic milk drink. This was left to stand at room temperature and the change with time was observed. The results are shown in Table 1.

[0020]

[Table 1]

Each symbol in the table has the following meaning. -R Neck ring is not observed. ± R Neck ring is slightly visible. + R A clear neck ring is recognized. R Remarkable neck ring is recognized. No -P precipitate is observed. ± P Precipitation is slightly observed. + P A clear precipitate is observed. P Remarkable precipitation is observed.

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

Comparative Experiment 2 Lemon flavor powders obtained in Example 2 and Comparative Examples 3 to 6 were
It was stored at 40 ° C., and the change with time was observed. In addition, the emulsifying property when the lemon oil was emulsified was also evaluated. The results are shown in Table 2.

[0024]

[Table 2]

Each symbol in the table has the following meaning. ◎: Very good ○: Good △: Somewhat bad ×:
Poor −: Not Evaluable As is clear from the results of Table 2, the product No. of the present invention. No. 2 had good emulsifiability, the strength of the base film was excellent even after 6 months of storage, and there was no loss of flavor, while the control product No. In No. 3, the emulsifiability was slightly inferior, and the strength and flavor of the base film decreased over time. The tendency is that the reference product No. 6,
Control product No. It becomes remarkable in the order of 4. The reference product No. 5
I couldn't emulsify.

Comparative Experiment 3 The menthol flavor powders of Example 3 and Comparative Examples 7 to 8 were placed in a sealed container, stored at 40 ° C. and opened, and the menthol content was measured by gas chromatography. The results are shown in Table 3.

[0027]

[Table 3]

The value in the table indicates the menthol content of the sample.・ The figures in parentheses indicate the residual rate with respect to the content at the time of adjustment in%. As is clear from the results shown in Table 3, the product No. of the present invention. The menthol content of the sample No. 3 did not decrease even after storage for 6 months, whereas the control sample No. 3 did not. 7 and the control product No. In No. 8, the content of menthol decreased with time and the loss of clathrate was observed.

Comparative Experiment 4 Lemon powder flavor (obtained from the present invention No. 2) obtained in Example 2 and Comparative Examples 3, 4, 6 were added to the chewing gum base material shown below.
Lemon powder fragrance obtained in (No. 3, 4, 6)
Was added, kneaded and spread-molded to obtain 3 g of a lemon-flavored chewing gum. The chewing gum base composition is shown in Table 4.

[0030]

[Table 4]

The chewing gum was subjected to a sensory evaluation by 10 expert panelists. As a result, the product of the present invention showed no significant difference in the strength of the flavor as compared with the control example, but the product was remarkably excellent in persistence and persistence. It was determined that

[0032]

As is clear from the results of the examples, the preparations obtained according to the present invention have extremely good emulsification properties and emulsion stability in the manufacturing process, and even when powdered, the formulation after powderization The stability of the adherend and the strength of the film are particularly excellent, and it has a long-lasting and desirable flavor for various foods, pharmaceuticals, etc.
Since it is possible to impart color tone, flavor, etc., its industrial significance is extremely great.

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Claims (2)

[Claims] 1. A preparation comprising a water-soluble hemicellulose and an inorganic salt. 2. The water-soluble hemicellulose is a polysaccharide derived from soybean, corn or rice bran.
The described formulation.