JPH0779712A - Formulation containing water-soluble hemicellulose - Google Patents

Abstract

(57) [Summary] [Purpose] To obtain a preparation that imparts desirable flavor, color tone, flavor and the like to foods, pharmaceuticals, cosmetics, pet foods, quasi drugs, etc. for a long period of time. [Structure] A formulation is prepared by using water-soluble hemicellulose as an emulsifying agent or powdering base material and appropriately using alcohols.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a preparation containing water-soluble hemicellulose and alcohols. The formulations of the present invention refer to emulsion formulations and powder formulations, foods, pharmaceuticals,
It is used to impart a desired flavor, color tone, flavor, etc., which is stable for a long period of time, to cosmetics, pet food, quasi drugs and the like.

[0002]

2. Description of the Related Art Conventional emulsified preparations include oily substances such as essential oils, oil-soluble pigments, animal and vegetable oils and fats, pectin, gelatin, gum arabic and other natural vegetable gums or nonionic surfactants. What was emulsified in was 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, but 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 adding an appropriate amount of alcohols, the emulsifying power and film strength of the water-soluble hemicellulose can be significantly enhanced, and the heat resistance and retention of the perfume ingredient and the release of the perfume ingredient We have obtained the knowledge that a formulation with excellent delay effect can be provided. When manufacturing a formulation, using water-soluble hemicellulose as an emulsifying agent or powdering base, and
By adding an appropriate amount of alcohols, the emulsifiability at the time of production, the emulsion stability is excellent, the stability of the clathrate after pulverization, the strength of the film is enhanced, and the aroma that is stable for a long time in foods, It has been found that it is possible to provide a preparation capable of imparting color tone, flavor 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.

Examples of the water-soluble substance include coffee, herbs, matcha, black tea, guarana, bonito, shrimp, crab, sea urchin, scallop and other extracts, strawberry, melon, banana, pineapple, apple, milk, cheese, butter, And the like, water-soluble pigments such as cochineal, safflower, beet, and turmeric, other synthetic flavors, synthetic colorants, and any mixture thereof.

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 a proportion of 0.1 to 90 parts by weight, preferably 5 to 50 parts by weight.

Alcohols that can be used in the present invention include, for example, glycerin, propylene glycol,
One or a mixture of two or more selected from sorbitol, maltitol, starch degradation products, glucose, sucrose, maltose and the like can be exemplified. 0.1 to 90 parts by weight of such alcohols, preferably 1 to
The content is 80 parts by weight. The emulsification method used in the present invention may be any one of a colloid mill, a homomixer, a high pressure homogenizer, an ultrasonic emulsifier,
Further, any type of spray drying method may be used as the powdering method.

[0009]

EXAMPLES The effects of the present invention will be described more specifically below with reference to examples. Example 1 A mixture of 4 g of β-carotene, 0.5 g of natural vitamin E and 5.5 g of refined coconut oil was heated to about 150 ° C to obtain a uniform oily material mixture. Separately, a solution obtained by dissolving 10 g of soybean hemicellulose in 30 g of water was added, and the whole amount of the above-mentioned oily material mixture was added, pre-stirred and dispersed, and then 50 g of glycerin was added and mixed, and emulsified with a homogenizer to obtain a colorant. An emulsion (invention product No. 1) was obtained.

Example 2 3 g of lemon oil, 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 in which 10 g of soybean hemicellulose was dissolved in 50 g of water was obtained, and the whole amount of the above-mentioned oily material mixture was added, pre-stirred and dispersed, and then 30 g of propylene glycol was added and mixed, and emulsified with a homogenizer to obtain a lemon. An oil emulsion (invention product No. 2) was obtained.

Example 3 80 g of soybean hemicellulose was dissolved in 200 g of ion-exchanged water, and 20 g of orange oil was added and mixed while maintaining the temperature at 50 ° C. Add 20 g of sorbitol to this, and mix,
This solution was emulsified with a high pressure homogenizer, and the emulsion was spray-dried to obtain 100 g of orange flavor powder (Product No.
3) was obtained.

Example 4 20 g of corn hemicellulose and 80 g of sucrose were dissolved in 200 g of ion-exchanged water, and 15 g of oil containing 12 g of menthol was added and mixed while maintaining at 50 ° C. 20 g of glycerin was added thereto, 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. 4 of the present invention).

Example 5 80 g of soybean hemicellulose and 25 g of maltitol were dissolved in 200 g of ion-exchanged water, and β-
20 g of oil containing 1.2 g of 30% carotene suspension is heated to 140 ° C. and mixed. This solution was emulsified with a high-pressure homogenizer and the emulsion was spray-dried to obtain 100 g of colorant powder (Product No. 5 of the present invention).

Example 6 25 g of rice bran hemicellulose and 50 g of lactose were dissolved in 200 g of ion-exchanged water, and EP was maintained while maintaining the temperature at 50 ° C.
20 g of oil containing 2 g of A is added and mixed. 15 g of propylene glycol was added to this, this solution was emulsified by a high-pressure homogenizer, and the emulsion was spray-dried to obtain 100 g of a powdered fat and oil (invention product No. 6).

Control Example 1 A colorant emulsion (control product No. 1) was obtained under the same conditions as in Example 1 except that glycerin was not used in Example 1 and the weight shortage was supplemented with ion-exchanged water. .

Comparative Example 2 A lemon oil emulsion (control product No. 2) was obtained under the same conditions as in Example 2, except that propylene glycol was not used in Example 2 and the weight shortage was supplemented with ion-exchanged water. It was

Control Example 3 A lemon oil emulsion (control product No. 3) was obtained under the same conditions as in Example 2 except that 15 g of gum arabic was used instead of soybean hemicellulose in Example 2.

Control Example 4 100 g of orange flavor powder (control product No. 4) was obtained under the same conditions as in Example 3 except that gum arabic was used instead of soybean hemicellulose in Example 3.

Control Example 5 100 g of orange flavor powder (control product No. 5) was obtained under the same conditions as in Example 3 except that modified starch was used in place of soybean hemicellulose.

Control Example 6 An orange oil emulsion (control product No. 6) was obtained under the same conditions as in Example 3 except that dextrin was used instead of soybean hemicellulose in Example 3.

Control Example 7 Under the same conditions as in Example 3 except that sorbitol was not used, 100 g of orange flavor powder (control product No. 7) was obtained.

Control Example 8 Under the same conditions as in Example 4, except that gum arabic was used instead of corn hemicellulose in Example 4, 100 g of menthol flavor powder (control product No. 8) was obtained.

Control Example 9 100 g of menthol flavor powder (control product No. 9) was obtained under the same conditions as in Example 4 except that modified starch was used in place of corn hemicellulose.

Control Example 10 Under the same conditions as in Example 5, except that gum arabic was used in place of soybean hemicellulose in Example 5, 100 g of a colorant powder (control product No. 10) was obtained.

Control Example 11 100 g of a colorant powder (control product No. 11) was obtained under the same conditions as in Example 5 except that modified starch was used in place of soybean hemicellulose in Example 5.

Control Example 12 100 g of colorant powder (control product N) was prepared in the same manner as in Example 5 except that maltitol was not used.
o. 12) was obtained.

Control Example 13 100 g of powdered oil and fat (control product No. 13) was obtained under the same conditions as in Example 7 except that gum arabic was used instead of rice bran hemicellulose in Example 6.

Control Example 14 100 g of powdered oil and fat (control product No. 14) was obtained under the same conditions as in Example 6 except that modified starch was used in place of rice bran hemicellulose in Example 6.

Comparative Experiment 1 The emulsion compositions obtained in Example 1 and Comparative Example 1 were prepared on the same day, and laser diffraction particle size distribution analyzer SALD-1100 was used.
(Shimadzu Corporation) was used to measure the particle size distribution. The results are shown in Table 1.

[0030]

[Table 1]

As is clear from the above results, the product N of the present invention
o. No. 1 is the control product No. Compared with 1, the emulsifying power of soybean hemicellulose was much higher, and finer particles were obtained.

Comparative Experiment 2 Lemon oil emulsions of Example 2 and Comparative Examples 2 and 3 were prepared on the same day, and laser diffraction particle size distribution analyzer SALD-
The particle size distribution was measured using 1100 (Shimadzu Corporation). At the same time, 120 g of granulated sugar and 4 citric acid
g was dissolved in 125 g of water, and 1 ml of the emulsions obtained in Example 2 and Comparative Examples 2 and 3 was added to this solution, and the whole was made up to 1 liter with carbonated water. After filling the bottle, stopper it,
A carbonated drink was obtained. This was left to stand at room temperature and the change with time was observed. The results are shown in Table 2.

[0033]

[Table 2]

However, 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. +++ R It becomes more intense as the neck ring becomes layered. As is clear from the results of Table 2, the product No. of the present invention. 2 is a control product No. The emulsifying power of the water-soluble hemicellulose was much higher than that of Comparative Example No. 2. It showed an emulsifying power similar to that of 3 (gum arabic). The reference product No. In No. 2, in about 10 days after the carbonated beverage was allowed to stand, marked necking was observed and the commercial value was lost.
o. In No. 3, no neck ring was observed and it was stable.

Comparative Experiment 3 The orange flavor powders obtained in Example 3 and Comparative Examples 4 to 7 were stored at 40 ° C., and the change with time was observed. In addition, the emulsifying property when the orange oil was emulsified was also evaluated. The results are shown in Table 3.

[0036]

[Table 3]

However, 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 3, the product No. of the present invention. No. 3 had a good emulsifying property, the strength of the base film was excellent even after 6 months of storage, and the flavor was not lost. In No. 4, 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. 7, control product No. It becomes remarkable in the order of 5. The reference product No. No. 6 could not emulsify.

Comparative Experiment 4 The menthol flavor powders of Example 4 and Comparative Examples 8 to 9 were placed in a hermetically sealed container, stored at 40 ° C. and then opened, and the menthol content was measured by gas chromatography. The results are shown in Table 4.

[0039]

[Table 4]

The value in the table indicates the menthol content of the sample.・ The numerical value in parentheses indicates the residual rate with respect to the pigment at the time of adjustment in%. As is clear from the results of Table 4, the product No. of the present invention. The menthol content of No. 4 did not decrease even after storage for 6 months, whereas the control product No. 8 and the control product No. In No. 9, the content of menthol decreased with time, and the loss of clathrate was observed.

Comparative Experiment 5 On the chewing gum bases shown below, the orange powder flavors obtained in Example 3 (Products 3 and 4 of the present invention) and Control Examples 4 and 5,
Orange powder fragrance obtained in No. 7 (control products No. 4, 5,
7) is added, kneaded and pressure-formed, and 3 g per sheet
Got chewing gum. The chewing gum base composition is shown in Table 5.

[0042]

[Table 5]

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

Comparative Experiment 6 β of the colorant powders obtained in Example 5 and Comparative Examples 10 to 12
-Carotene content was measured by liquid chromatography.
The results are shown in Table 6.

[0045]

[Table 6]

The values in the table indicate the content of β-carotene contained in the sample in%.・ The numerical value in parentheses indicates the residual rate with respect to the pigment at the time of adjustment in%. As is apparent from the results of Table 6, the product No. of the present invention. No. 5 showed almost no loss of β-carotene during pulverization, and showed excellent inclusion inclusion stability as compared with the control products 10, 11, and 12.

Comparative Experiment 7 The powdered fats and oils obtained in Example 6 and Comparative Examples 13 to 40 were mixed with 40
It was stored at 0 ° C. for 2 weeks, and the degree of oxidation (POV) of oil and fat was measured. In addition, the powdered fat and oil after storage is deionized with 1
After diluting 000 times, these diluted solutions were subjected to a sensory test for flavor with 10 expert panelists. The results are shown in Table 7.

[0048]

[Table 7]

The unit of POV is meq / kg. Sensory evaluation standard: The standard before storage was used as a standard, and the degree of flavor difference from this was evaluated by the panelists according to the following standards. 5 points: No difference 4 points: Almost the same 3 points: Slightly oxidative odor 2 points: Very oxidative odor 1 point: Strong oxidative odor 6 is 40
Even after storage at 2 ° C for 2 weeks, almost no oxidation of fats and oils in the inclusions was observed, and there was almost no deterioration in flavor, whereas the control product N
o. 13 and the control product No. In No. 14, the oil and fat in the clathrate was clearly oxidized, and the flavor was considerably impaired.

[0050]

As is clear from the results of the examples, the preparations obtained according to the present invention have excellent emulsifiability and emulsion stability in the production process, and even when powdered, the clathrate after pulverization Stability, the strength of the film is particularly excellent, since it is possible to impart a desired long-term stable and desirable flavor, color tone, flavor, etc. to various foods, pharmaceuticals, pet foods, quasi-drugs, etc. It is extremely large.

─────────────────────────────────────────────────── ───Continued from the front page (51) Int.Cl. ⁶ Identification code Internal reference number FI technical display area A61K 47/10 H 47/36 H

Claims (3)

[Claims] 1. A preparation comprising a water-soluble hemicellulose and alcohols. 2. The preparation according to claim 1, wherein the water-soluble hemicellulose is a polysaccharide derived from soybean, corn and rice bran. 3. The preparation according to claim 1, wherein the alcohol is glycerin, propylene glycol, sorbitol or maltitol.