JPH09252745A - Production of sugar composition containing flavor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a powder perfume stable for a long period and excellent in the retainability and stability of a volatile flavor by processing the flavor into powder stable against heat and oxidation. SOLUTION: This method for producing a flavor-containing sugar composition comprises vacuum-drying the mixture of a sugar solution with a volatile flavor under a non-foamed condition. This method more concretely comprises vacuum- drying the mixture of the sugar solution with the volatile flavor in a belt type continuous vacuum-drying device at a first heating zone temperature of 145±10 deg.C, a second heating zone temperature of 135±10 deg.C, a third heating zone temperature of 45±5 deg.C and a cooling zone temperature of 25±5 deg.C, thus obtaining the powder perfume excellent in the retainability and stability of the flavor and stable for a long period.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a flavor-containing sugar composition, and more specifically, when a mixture of a sugar solution and a flavor is dried, it is vacuum-dried under conditions that do not cause foaming. The present invention relates to a method for producing a characteristic flavor-containing sugar composition.

[0002]

2. Description of the Related Art Conventionally, many methods have been used to maintain the flavor of foods in a stable dry powder form. For example,
In addition to the well-known method of spray-drying a mixed liquid of a flavoring sugar solution and a flavor, a sugar solution having a sugar concentration range of 70 to 80% by weight is mixed with a flavor at a temperature of 50 ° C. or lower, and 50 ° C.
Hereinafter, a method of drying under reduced pressure (Japanese Patent Publication No. 51-23581)
Gazette), when the mixed solution of the sugar solution and the flavor is vacuum dried, the increase in the volume of the material to be dried after foaming becomes 5 times or less of the previous volume within the temperature range of 10 to 55 ° C. Drying under such pressure (Japanese Patent Publication No. 52-18780),
A method of crystallizing sucrose, fixing a flavor in the crystal and drying (Japanese Patent Publication No. 53-1827 and Japanese Patent Publication No. 56).
No. 50553), maltose, lactose, and other oligosaccharides and starch hydrolyzate, and adding a flavor to the molecular mixture of the mixture and drying (Japanese Patent Publication No. 52-3706).
No. 2) has been proposed.

In the method for drying a flavor-containing sugar composition as described above, conditions are adopted at a low temperature and easy foaming in order to prevent volatilization of the flavor and shorten the drying time.

[0004]

However, the flavor-containing sugar composition obtained by the above-mentioned method has a drawback that the flavor is easily volatilized or oxidized because the flavor-containing sugar composition is foamed and has a large surface area. Further, the method described in Japanese Patent Publication No. 53-1827 described above, which is left at room temperature and waits for crystallization of sugar, has problems in production such as long drying time.

[0005]

[Means for Solving the Problems] The present inventors have conducted earnest studies to improve a conventional method for producing a flavor-containing sugar composition having the above-mentioned drawbacks. As a result, the mixture of the sugar liquid and the flavor is vacuum-dried under a condition that does not foam. More specifically, the vacuum drying is performed in a belt-type continuous vacuum drying apparatus at a first heating zone temperature 145. ± 10 ° C, second heating zone temperature 135 ± 1
The present invention has been completed by finding that the above-mentioned drawbacks can be solved all at once by carrying out under conditions of 0 ° C., third heating zone temperature 45 ± 5 ° C. and cooling zone temperature 25 ± 5 ° C.

Thus, the present invention is characterized in that a mixture of a sugar solution and a flavor is vacuum-dried under a condition that it does not foam, and the flavor-containing composition is stable against heat and oxidation and prevents flavor from volatilizing. A method for producing a sugar composition is provided.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in more detail below.

In one embodiment of the present invention, for example,
For example, polyglycerin fatty acid ester is mixed and dissolved as an emulsifier in fructose-glucose liquid sugar, and then orange flavor is added little by little while stirring to emulsify. The orange flavor-containing sugar solution thus obtained is dried using a belt type continuous vacuum dryer. The drying temperature conditions are, for example, a first heating zone temperature of 145 ° C., a second heating zone temperature of 135 ° C., a third heating zone temperature of 45 ° C. and a cooling zone temperature of 25 ° C., and vacuum drying is performed under these drying conditions. The block-shaped dried product discharged after drying is crushed to a desired particle size by a crusher to obtain a flavor-containing sugar composition of the present invention.

The sugar solution that can be used in the present invention is preferably a high-concentration sugar solution, for example, starch syrup having a DE of 40 or more,
Fructose-glucose liquid sugar, liquefied oligosaccharide, high-concentration sucrose liquid sugar,
A sugar solution such as reduced maltose syrup can be used.

The flavor which can be used in the present invention is not particularly limited as long as it can be used in foods. For example, essential citrus oils such as orange, lemon, lime and grapefruit; flower essential oil, peppermint oil, Plant essential oils such as spearmint oil and spice oil; oily and aqueous extracts such as cola nut extract, coffee extract, vanilla extract, cocoa extract, black tea extract, spice extract and their oleoresin Flavoring oils, butter decomposition products, cheese decomposition products; synthetic flavor compounds,
Included are oily formulated perfume compositions and any mixtures thereof.

The amount of these flavors to be used depends on the kind of the above sugar solution to be used, etc., but is generally about 0.1 to 40%, preferably about 10% with respect to the sugar solution (solid content). ~
The range may be about 30%.

When the flavors as described above are added to the sugar solution, an emulsifier can be optionally used to dissolve or emulsify them in the sugar solution, but such emulsifier is not particularly limited. However, various emulsifiers conventionally used in foods and drinks can be used, for example, fatty acid monoglyceride, fatty acid diglyceride, fatty acid triglyceride, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, Examples thereof include lecithin, modified starch, sorbitan fatty acid ester, quillaia extract, gum arabic, gum tragacanth, guar gum, karaya gum, xanthan gum, pectin, alginic acid and its salts, carrageenan, gelatin and casein.

The amount of these emulsifiers used is not strictly limited and can be varied over a wide range depending on the type of emulsifier used, etc., but is usually about 0.01 to about 100 per 1 part by weight of the flavor. Amounts by weight, preferably in the range of about 0.1 to about 50 parts by weight are suitable.

In a preferred embodiment of the method for preparing a dry stock solution using a sugar solution and a flavor as described above, and optionally an emulsifier in addition thereto, for example,
To 75 parts of fructose-glucose sugar solution (solid content 70%), 5 parts of polyglycerin fatty acid ester is added and well mixed and dissolved, and 20 parts of orange flavor is added thereto little by little while stirring well. The orange flavor is solubilized in the sugar solution, and the sugar concentration of the dry stock solution thus obtained is 52.
The viscosity was 5% and the viscosity was 20000 cps (30 ° C.).

The sugar concentration of the dry stock solution thus obtained is generally about 40 to about 90%, preferably about 50 to about 50%.
It can be in the range of about 80%. The viscosity of the dry stock solution is about 700 to about 50,000 at a measurement temperature of 30 ° C.
cps, preferably in the range of about 1000 to about 30,000 cps.

The belt type continuous vacuum drying apparatus used in the present invention is such that the dry stock solution is fed to the belt moving on the heating plate in the vacuum container to dry it, and the dried product can be continuously discharged. A device is mentioned. Such a device desirably has a heating zone and a cooling zone,
Particularly, the first heating zone temperature 145 ± 10 ° C., the second heating zone temperature 135 ± 10 ° C., the third heating zone temperature 45 ± 5
It is preferable that the temperature can be set at 25 ° C. and the cooling zone temperature of 25 ± 5 ° C. As a belt type continuous vacuum dryer capable of setting such a temperature, for example, KASA of Switzerland
Examples thereof include a VBT10 type belt-type continuous vacuum dryer manufactured by G Company, a BV-310 band continuous vacuum dryer manufactured by Okawara Seisakusho, and the like.

As the drying device used in the present invention, as described above, a device having a heating zone and a cooling zone and having a function of continuously discharging a dried product is preferable, but a device not having such a function is preferable. However, it is considered that the object of the present invention can be achieved as long as it is an apparatus capable of drying the dry stock solution under the condition that it does not foam.

In addition to the flavors as described above, the method of the present invention may also include, for example, docosahexaenoic acid (DH).
A), eicosapentaenoic acid (EPA), DHA and E
PA-containing fish oil, linoleic acid, γ-linolenic acid, α-linolenic acid, evening primrose oil, borage oil, lecithin, octacosanol, rosemary, sage, γ-oryzanol, chitin chitosan, royal jelly, propolis and other functional substances and vitamins It is also an effective drying method for pulverizing substances that easily deteriorate due to oxidation or heat, such as compounds and pigments.

Hereinafter, the present invention will be described more specifically with reference to examples.

[0020]

【Example】

Example 1 75 parts of soybean oligosaccharide (sugar concentration 70%) was mixed with 5 parts of purified lecithin, and lemon oil was mixed and solubilized at 50 ° C. using a homomixer. The obtained solubilized product was dried with a belt type continuous vacuum dryer VBT-10 (manufactured by KASAG). The temperature condition of the dryer is the first heating zone 145 ° C,
The second heating zone was 140 ° C, the third heating zone was 50 ° C, and the cooling zone was 20 ° C. The dried product obtained is 30 after crushing.
A powder product was obtained by sieving with a mesh (invention product 1).

Comparative Example 1 A solubilized product having the same composition as in Example 1 was dried using the same vacuum dryer, except for the temperature conditions. The temperature conditions of the dryer are the first heating zone 120 ° C. and the second heating zone 100.
C., third heating zone 90.degree. C. and cooling zone 20.degree. The obtained dried product was pulverized and sieved with a 30 mesh to give a powder product (Comparative Product 1).

Example 2 88 parts of high-concentration sucrose liquid sugar (75% sugar concentration) was mixed with the Quillaja extract, and 10 parts of DHA-containing purified fish oil was mixed and solubilized using a homomixer. The obtained solubilized product was dried in exactly the same manner as in Example 1, and the obtained dried product was pulverized to obtain 3
It was sieved with 0 mesh to give a powder product (Invention product 2).

Comparative Example 2 A solubilized product having the same composition as in Example 2 was dried under the same conditions as in Comparative Example 1, and the obtained dried product was pulverized and sieved with 30 mesh to obtain a powder product (Comparative product 2). ).

Evaluation: Sensory evaluations were carried out on the products 1 and 2 of the present invention and the comparative products 1 and 2, and those stored in a bag made of low density polyethylene and stored at 50 ° C. for 2 weeks in the dark. It was For sensory evaluation, 0.1 g each of the product of the present invention and the comparative product was precisely weighed in a 300 ml beaker, and about 50
The fragrance was evaluated by a well-trained panelist using 100 ml of warm water at ℃ and well stirred. The results are shown in Table 1.

[0025]

[Table 1]

[0026] Evaluation results: After storage at 50 ° C. for 2 weeks, Comparative product 1 had a petroleum odor, and Comparative product 2 had a fishy odor, which was extremely deteriorated. In the products 1 and 2 of the present invention, although some volatilization of aroma and deterioration odor were recognized, they were very good as compared with the comparative product. From these results, it was confirmed that storage stability at high temperature becomes extremely good by suppressing foaming and drying.

[0027]

EFFECTS OF THE INVENTION According to the present invention, a mixture of a sugar solution and a flavor is vacuum-dried under a condition that does not foam, so that the volatile flavor is kept in a powder state in a stable state against heat and oxidation. It is possible to produce powdered flavors which have excellent flavor retention and stability and are stable for a long period of time, and are extremely useful in that they can be used in a wide variety of fields such as food and drink.

Claims (2)

[Claims] 1. A method for producing a flavor-containing sugar composition, which comprises vacuum-drying a mixture of a sugar solution and a flavor under conditions that do not foam. 2. Vacuum drying is carried out in a belt type continuous vacuum drying device, wherein the first heating zone temperature is 145 ± 10 ° C., the second heating zone temperature is 135 ± 10 ° C., and the third heating zone temperature is 45.
The method according to claim 1, wherein the method is performed at ± 5 ° C. and a cooling zone temperature of 25 ± 5 ° C.