WO2002083827A1 - Process for producing glucan capsules having flavor component enclosed therein - Google Patents
Process for producing glucan capsules having flavor component enclosed therein Download PDFInfo
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- WO2002083827A1 WO2002083827A1 PCT/JP2002/002428 JP0202428W WO02083827A1 WO 2002083827 A1 WO2002083827 A1 WO 2002083827A1 JP 0202428 W JP0202428 W JP 0202428W WO 02083827 A1 WO02083827 A1 WO 02083827A1
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- glucan
- flavor component
- flavor
- capsule
- dispersion
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/02—Cosmetics or similar toiletry preparations characterised by special physical form
- A61K8/11—Encapsulated compositions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q11/00—Preparations for care of the teeth, of the oral cavity or of dentures; Dentifrices, e.g. toothpastes; Mouth rinses
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/40—Chemical, physico-chemical or functional or structural properties of particular ingredients
- A61K2800/41—Particular ingredients further characterized by their size
- A61K2800/412—Microsized, i.e. having sizes between 0.1 and 100 microns
Definitions
- the present invention relates to a method for producing a flavor component-enclosed dalkan capsule, which emits a flavor component by heating or burning.
- Flavor component carriers using heat irreversible coagulating glucan such as cardran as a carrier for flavor components are disclosed in Japanese Patent Application Laid-Open Nos. 59-41398 and 9-283666.
- Japanese Patent Application Laid-Open No. H11-1103841 and Japanese Patent Application Laid-Open No. H11-113552 are known. These flavor component carriers release the flavor components that they carry by heating or burning, and the flavor components that taste the flavors that dissipate by heating (Tabako substitutes) It is used in smoking articles that taste the flavor that is emitted by burning or burning.
- Glucan easily dissipates its retained flavor components by heating or burning, and does not emit unpleasant irritants, spicy fibrous odors or other substances that inhibit flavor by burning. It is.
- Conventional flavor component carriers using these heat irreversible coagulating glucans are prepared by adding a flavor component to a viscous aqueous dispersion of heat irreversible coagulating glucan, forming it into a sheet, and heating it. After glucan is gelled, the obtained sheet is mechanically pulverized. In this way, the glucan powder containing a flavor component that has been mechanically pulverized does not have a surface layer composed of only dalcan, but also has a flavor component exposed on the surface. The retention of flavor components during storage is still insufficient, and after storage for a relatively long time Then, it was found that the flavor components carried by them were largely dissipated.
- An object of the present invention is to provide a flavor component carrier that is more excellent in the storage stability of flavor components and that can quickly release the flavor components carried by heating or burning. I do.
- the inventor of the present invention has proposed a powdery flavor component carrier using glucan, in which the flavor component is substantially completely covered (enclosed) by glucan gel, whereby the storage stability of the flavor component is improved.
- the results of the study were based on the finding that the glucan dispersion containing flavor components was spray-dried, and the intended purpose could be achieved. And was found.
- a flavor component is encapsulated by spraying a dispersion of a thermoirreversible coagulable glucan containing a flavor component into an air stream at a temperature equal to or higher than the gelation critical temperature of glucan. state in glucan to become of these c inventive method for manufacturing a flavoring ingredient encapsulated Daruka linker capsule is provided to cover and this solidifying gel into the capsule-shaped expansion, the one bright et al from the following description And are also set forth in the appended claims.
- glucan usually in the form of a powder, is stirred at high speed in water to obtain a dispersion.
- the glucan used in the present invention is known per se.
- the most preferably used card in the present invention is D—a straight chain in which the glucose molecule is linked at the 13th position with a ⁇ -1 darcoside bond] 3—1,3—glucan.
- Cardranes are water-insoluble and insoluble in most organic solvents.
- / 3 — 1, 3 — Glucan converts the aqueous dispersion to the critical gelation temperature, ie, the temperature at which gelation occurs at that temperature (eg, about 80 When heated above (° C), it gels, and this gel has the heat irreversible solidification property of being unable to melt even when it is heated again.
- the glucan dispersion is preferably prepared by stirring with a mixer at a temperature of 20 to 30 ° C. If a large amount of glucan such as cardan is dispersed in water, the viscosity of the resulting dispersion becomes too high, which is not preferable for spray drying.
- Glucan weighs 1 to 4 in the underwater dispersion. Preferably it is at a concentration of / 0 .
- the glucan dispersion can be supplemented with adjuvants such as dextrin, guar gum enzymatic degradation products, carboxymethylcellulose, sodium anoregate, pullulan, and pectin. It is preferable to add These yield improving aids can further improve the yield of the flavor component-encapsulated glucan capsule.
- the stirring can be performed at a rotation speed of 3,000 rpm to 10,000 rpm.
- a desired flavor component is added to the obtained dispersion of glucan in water in a desired ratio and mixed.
- the flavor component used in the present invention is preferably a liquid or a solid at the temperature at which the glucan dispersion is prepared, and the flavor can satisfy human tastes through taste and smell. There is no particular limitation as long as it is a component. Hydrophilic, Any hydrophobic flavor component can be used. Examples include leaf tobacco extract, menthol, and esters.
- linalyl acetate isoaminopropyl acetate, isoamyl propionate, linalyl butyrate, etc.
- natural essential oils for example, plant natural essential oil, , Spearmint, peppermint, cassia, jasmine, etc .; examples of animal natural essential oils include, but are not limited to, musk, amber, civet, castorum.
- Single fragrances eg, anethol, limonene, linalool, eugenol, etc.
- natural vegetable fragrances eg, lycoris, centrons bleed
- the concentration of the flavor component in the glucan capsule of the present invention may be a concentration sufficient to satisfy the taste of humans through taste and smell when the glucan capsule is heated and burned. Can be adjusted arbitrarily.
- the flavor component is hydrophobic
- emulsifiers known as food additives eg, sucrose fatty acid ester, polyglycerol fatty acid ester, glycerin
- the hydrophobic flavor component is mixed, and the mixture is emulsified by high-speed stirring to form a glucan dispersion containing the hydrophobic flavor component. It is preferable to obtain a dispersion.
- the stirring is preferably performed under the same conditions as described above.
- a hydrophilic flavor component can be used in combination.
- the flavor component is substantially composed of the hydrophilic flavor component, it is not necessary to add an emulsifier, and after the hydrophilic flavor component is added to the glucan dispersion, the hydrophilic flavor is obtained by high-speed stirring. A glucan dispersion containing components can be obtained.
- the flavor component-containing glucan dispersion thus obtained is subjected to defoaming treatment under reduced pressure, if necessary, and then spray-dried at a high temperature, that is, a high-temperature air stream (preferably a high-temperature air stream). Spray inside.
- the spray drying is preferably performed at an air temperature of 120 to 220 ° C.
- the pressure of the atomizing gas (usually air) is preferably between 0.05 and 0.25 Mpa.
- the flavor component-encapsulated dalkan capsule thus obtained according to the present invention hardly diffuses the flavor component under normal storage conditions (for example, at 22 ° C. and a relative humidity of 60%). Is stably retained in the glucan capsule.
- the glucan capsule enclosing the flavor component of the present invention when heated or burned, is immediately ready for use. It has the property of releasing flavor components and does not generate unpleasant tastes or odors due to heating and burning.
- the flavor component-enclosed dalkan capsule of the present invention can contain a flavor component up to 40% by weight, and has an arbitrary concentration within a range of 40% by weight or less (usually 1% by weight or more). The content of the flavor component can be adjusted with. Furthermore, the average particle size of the flavor component-enclosed dalkan capsule of the present invention can be adjusted within the range of 8 to 200 ⁇ . This particle size can be measured by a laser diffraction / scattering type particle size distribution analyzer.
- the amount of each component in the flavor component-containing glucan capsule of the present invention is preferably as follows.
- the amount of glucan, especially cardran ranges from 1 to 70 weight. /. It is preferably 5 to 30% by weight.
- the amount of adjuvant is :! 990% by weight, preferably 30-60% by weight.
- the amount of emulsifier is 0.1 to: 10% by weight, preferably 0.5 to 5% by weight. / 0 .
- the remainder of the glucan capsule consists essentially of moisture.
- the flavor component-enclosed dalkan capsule of the present invention can be used as a flavor-generating material in a flavoring article (alternative to tabaco) that tastes flavor that is released by heating, and a smoking article that tastes flavor that is released by burning. It can be suitably used.
- Example 1 4 g of cardan was added to 100 g of water, and the mixture was stirred for 5 minutes at 25 ° C. and a stirring speed of 100 rpm to prepare a cardan dispersion. To this, 20 g of dextrin and 0.4 g of sucrose fatty acid ester were added, and after heating and dissolving, 6.1 g of paper ment was added. Then, the peppermint-containing curdlan dispersion emulsified by stirring and emulsifying under the same conditions is supplied to the inlet air temperature 1
- microcapsenolle with peppermint The mixture was introduced into a spray drier set at 70 ° C and a spray air pressure of 0.2 MPa, and spray-dried to obtain microcapsenolle with peppermint.
- the average particle size of microcapsenole is 60 ⁇ m.
- the obtained capsule with sealed peppermint mouth was stored in an open state for 6 months at a temperature of 22 ° C and a relative humidity of 60%, and then the menthol, the main component of peppermint, was removed.
- the menthol remained in the microcapsule with a residual ratio of 95% by weight or more even after 6 months.
- most of the peppermint was removed from the mouth capsule at a temperature of 200 to 300 ° C. It was confirmed that the radiation had occurred.
- a flavor component-enclosed dalkan capsule which is excellent in storage stability of flavor components and which can quickly release the flavor components carried by heating or burning. Provided.
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Abstract
Description
明 細 書 Specification
香味成分封入ダルカ ンカ プセルの製造方法 技術分野 Manufacturing method of Dalkan capsule containing flavor components
本発明は、 加熱または燃焼に よ り 香味成分を放散する香味 成分封入ダルカ ンカ プセルの製造方法に関する。 The present invention relates to a method for producing a flavor component-enclosed dalkan capsule, which emits a flavor component by heating or burning.
背景技術 Background art
カー ドラ ン等の熱不可逆凝固性グルカ ンを香味成分の担体 と して用いた香味成分担持体は、 特開昭 5 9 - 4 1 3 9 8 号 公報、 特開平 9 — 2 8 3 6 6 号公報、 特開平 1 1 一 1 0 3 8 4 1 号公報、 特開平 1 1 一 1 1 3 5 5 2 号公報等において知 られている。 これ ら香味成分担持体は、 その担持する香味成 分を加熱ま たは燃焼によ り 放出する も のであ り 、 加熱に よ り その放散する香味を味わ う 香喫味物品 （タバ コ代替品） や燃 焼に よ り その放散する香味を味わ う 喫煙物品に使用 されてい る。 グルカ ンは、' 加熱ま たは燃焼によ り その保持する香味成 分を容易に放散する と と もに、 燃焼に よ り 不快な刺激、 辛み 繊維臭等香味を阻害する物質を発生しないも のであ る。 Flavor component carriers using heat irreversible coagulating glucan such as cardran as a carrier for flavor components are disclosed in Japanese Patent Application Laid-Open Nos. 59-41398 and 9-283666. Japanese Patent Application Laid-Open No. H11-1103841 and Japanese Patent Application Laid-Open No. H11-113552 are known. These flavor component carriers release the flavor components that they carry by heating or burning, and the flavor components that taste the flavors that dissipate by heating (Tabako substitutes) It is used in smoking articles that taste the flavor that is emitted by burning or burning. Glucan easily dissipates its retained flavor components by heating or burning, and does not emit unpleasant irritants, spicy fibrous odors or other substances that inhibit flavor by burning. It is.
これ ら熱不可逆凝固性グルカ ンを用いた従来の香味成分担 持体は、 熱不可逆凝固性グルカ ンの粘稠な水分散体に香味成 分を添加 し、 シー ト状に成形 し、 加熱に よ り グルカ ンをゲル 化 した後、 得られたシー ト を機械的に粉砕 して調製されてい る。 こ の よ う に機械的な粉砕作用 を受けた香味成分含有グル カ ン粉末は、 その表面層がダルカ ンのみに よ り 構成される も のではな く 、 香味成分もその表面に露出 して しま い、 保存時 の香味成分保持性がなお十分でな く 、 比較的長期間の保存後 ではその担持する香味成分が大幅に散逸 して しま う こ と がわ かっ た。 Conventional flavor component carriers using these heat irreversible coagulating glucans are prepared by adding a flavor component to a viscous aqueous dispersion of heat irreversible coagulating glucan, forming it into a sheet, and heating it. After glucan is gelled, the obtained sheet is mechanically pulverized. In this way, the glucan powder containing a flavor component that has been mechanically pulverized does not have a surface layer composed of only dalcan, but also has a flavor component exposed on the surface. The retention of flavor components during storage is still insufficient, and after storage for a relatively long time Then, it was found that the flavor components carried by them were largely dissipated.
本発明は、 よ り 一層香味成分の保存安定性に優れ、 しかも 加熱ま たは燃焼によ り す ぐさ まその担持する香味成分を放散 し得る香味成分担持体を提供する こ と を 目 的 と する。 An object of the present invention is to provide a flavor component carrier that is more excellent in the storage stability of flavor components and that can quickly release the flavor components carried by heating or burning. I do.
発明の開示 Disclosure of the invention
本発明者は、 従来のグルカ ンを用いた粉末状香味成分担持 体において、 香味成分を グルカ ンゲルに よ り 実質的に完全に 覆 う （封入する） こ と に よ り 、 香味成分の保存安定性を大幅 に向上 し得る と の知見を得、 これに基づき鋭意検討した結果 , 香味成分を含有する グルカ ン分散液を噴霧乾燥に供する こ と に よ り 所期の 目 的を達成 し得る こ と を見いだ した。 The inventor of the present invention has proposed a powdery flavor component carrier using glucan, in which the flavor component is substantially completely covered (enclosed) by glucan gel, whereby the storage stability of the flavor component is improved. The results of the study were based on the finding that the glucan dispersion containing flavor components was spray-dried, and the intended purpose could be achieved. And was found.
すなわち、 本発明によれば、 香味成分を含む熱不可逆凝固 性グルカ ンの分散液をグルカ ンのゲル化臨界温度以上の温度 にある気流中に噴霧する こ と に よ り 、 香味成分を封入 した状 態でグルカ ンをカプセル状に凝固 · ゲル化させる こ と を包含 する香味成分封入ダルカ ンカ プセルの製造方法が提供される c 本発明の さ ら なる展開は、 以下の記述から 明 ら かと なる で あろ う し、 また添付の請求の範囲にも記載されている。 That is, according to the present invention, a flavor component is encapsulated by spraying a dispersion of a thermoirreversible coagulable glucan containing a flavor component into an air stream at a temperature equal to or higher than the gelation critical temperature of glucan. state in glucan to become of these c inventive method for manufacturing a flavoring ingredient encapsulated Daruka linker capsule is provided to cover and this solidifying gel into the capsule-shaped expansion, the one bright et al from the following description And are also set forth in the appended claims.
発明 を実施する ための最良の形態 BEST MODE FOR CARRYING OUT THE INVENTION
本発明に従い香味成分封入ダルカ ンカ プセルを製造する た めには、 まず、 通常粉末の形態にある グルカ ンを水中で高速 撹拌 して分散体を得る。 In order to produce a flavor component-enclosed dalkan capsule according to the present invention, first, glucan, usually in the form of a powder, is stirred at high speed in water to obtain a dispersion.
本発明で使用 される グルカ ンは、 それ自 体既知である。 例 えば、 本発明において最も好ま し く 使用 されるカー ドラ ンは D — グルコ ース分子が 1 一 3 位で β 一 ダルコ シ ド結合 した直 鎖の ]3 — 1 , 3 — グルカ ンである。 カー ドラ ンは、 水不溶性 であ り 、 ま たほ と ん どの有機溶媒に不溶であ る。 /3 — 1 , 3 — グルカ ンは、 その水中分散液をゲル化臨界温度、 すなわち、 その温度でゲル化が生 じる と こ ろの温度 （例えば、 カー ドラ ンにあってはほぼ 8 0 °C ) 以上に加熱する と 、 ゲル化 し、 こ のゲルは、 これを再び加熱 して も溶融する こ と がなレ、 と い う 熱不可逆凝固性を有する。 The glucan used in the present invention is known per se. For example, the most preferably used card in the present invention is D—a straight chain in which the glucose molecule is linked at the 13th position with a β-1 darcoside bond] 3—1,3—glucan. Cardranes are water-insoluble and insoluble in most organic solvents. / 3 — 1, 3 — Glucan converts the aqueous dispersion to the critical gelation temperature, ie, the temperature at which gelation occurs at that temperature (eg, about 80 When heated above (° C), it gels, and this gel has the heat irreversible solidification property of being unable to melt even when it is heated again.
グルカ ン分散体の調製は、 2 0 ない し 3 0 °Cの温度下で、 ミ キサーでの撹拌に よ り 行 う こ と が好ま しい。 カー ドラ ン等 のグルカ ンは、 水中に分散させる量が多い と 、 得 られる分散 体の粘度が高 く な り 過ぎ、 噴霧乾燥には好ま し く ない。 グル カ ンは、 水中分散体中、 1 ない し 4 重量。 /0の濃度にある こ と が好ま しい。 さ ら に、 こ のグルカ ン分散体に補助剤 （例えば . デキス ト リ ン、 グァーガム酵素分解物、 カルボキシメ チルセ ル ロ ース 、 ァノレギ ン酸ナ ト リ ウ ム 、 プルラ ン、 ぺ ク チ ン等） を添加する こ と が好ま しい。 これ ら収率向上補助剤は、 香味 成分封入グルカ ンカプセルの収率を一層向上させ得る。 攪拌 は、 3 , 0 0 0 r p m〜 1 0 , O O O r p mの回転数で行 う こ と ができ る。 The glucan dispersion is preferably prepared by stirring with a mixer at a temperature of 20 to 30 ° C. If a large amount of glucan such as cardan is dispersed in water, the viscosity of the resulting dispersion becomes too high, which is not preferable for spray drying. Glucan weighs 1 to 4 in the underwater dispersion. Preferably it is at a concentration of / 0 . In addition, the glucan dispersion can be supplemented with adjuvants such as dextrin, guar gum enzymatic degradation products, carboxymethylcellulose, sodium anoregate, pullulan, and pectin. It is preferable to add These yield improving aids can further improve the yield of the flavor component-encapsulated glucan capsule. The stirring can be performed at a rotation speed of 3,000 rpm to 10,000 rpm.
ついで、 得 られたグルカ ンの水中分散体に所望の香味成分 を所望の割合で添加 し、 混合する。 本発明に使用 される香味 成分は、 グルカ ン分散体を調製する際の温度で液体または固 体である こ と が好ま し く 、 味覚 · 嗅覚を通 じて ヒ ト の嗜好を 満足 させ得る香味成分であれば特に制限されない。 親水性、 疎水性のいずれの香味成分を も用いる こ と ができ る。 その例 を挙げる と 、 葉たばこ抽出エ キ ス 、 メ ン ソ ール、 エス テル類Then, a desired flavor component is added to the obtained dispersion of glucan in water in a desired ratio and mixed. The flavor component used in the present invention is preferably a liquid or a solid at the temperature at which the glucan dispersion is prepared, and the flavor can satisfy human tastes through taste and smell. There is no particular limitation as long as it is a component. Hydrophilic, Any hydrophobic flavor component can be used. Examples include leaf tobacco extract, menthol, and esters.
(例えば、 酢酸 リ ナ リ ル、 酢酸イ ソ ア ミ ノレ 、 プロ ピオン酸ィ ソァ ミ ル、 酪酸 リ ナ リ ル等） 、 天然精油類 （植物性天然精油 と しては、 例えば、 ノく ニラエキス 、 ス ペア ミ ン ト 、 ペパー ミ ン ト 、 カ シア、 ジャ ス ミ ン等 ； 動物性天然精油 と しては、 例 えば、 ム ス ク 、 ア ンバー、 シベ ッ ト 、 カ ス ト リ ウ ム等） 、 単 体香料 （例えば、 ァネ トール、 リ モネ ン、 リ ナ ロ ール、 オイ ゲノ ール等） 、 天然植物性香料 （例えば、 リ コ リ ス 、 セ ン ト ジ ョ ンズブ レ ッ ド、 ス モモエ キス 、 ピーチエキ ス等） 、 糖類(Eg, linalyl acetate, isoaminopropyl acetate, isoamyl propionate, linalyl butyrate, etc.) and natural essential oils (for example, plant natural essential oil, , Spearmint, peppermint, cassia, jasmine, etc .; examples of animal natural essential oils include, but are not limited to, musk, amber, civet, castorum. ), Single fragrances (eg, anethol, limonene, linalool, eugenol, etc.), natural vegetable fragrances (eg, lycoris, centrons bleed) De, peach kiss, peach extract, etc.), sugars
(例えば、 グルコース 、 フル ク ト ース 、 シ ョ 糖等） 、 多価ァ ルコ ール類 （ グ リ セ リ ン、 プ ロ ピ レ ン グ リ コ ール、 ポ リ ェチ レ ンダ リ コール等） 、 糖アル コ ール類 （例えば、 マ ンニ トー ノレ 、 エ リ ス リ ト ー ノレ 、 ソノレ ビ ト ーノレ等） 、 酸類 （例えば、 リ ン ゴ酸、 酒石酸、 ク ェン酸等） 、 ニ コ チン塩 （例えば、 ク ェ ン酸ニ コ チン等） である。 これ ら香味成分は、 単独で、 ま た は 2 種以上を組み合わせて用いる こ と ができ る。 (Eg, glucose, fructose, sucrose, etc.), polyhydric alcohols (glycerin, propylene glycol, polyethylene glycol) ), Sugar alcohols (eg, mannitol, erythritol, sonorebitone), acids (eg, lingic acid, tartaric acid, citric acid, etc.), It is a nicotine salt (for example, nicotine citrate). These flavor components can be used alone or in combination of two or more.
本発明のグルカ ンカ プセル中の香味成分の濃度は、 グルカ ンカ プセルを加熱 燃焼 した と き に、 味覚 · 嗅覚を通 じて ヒ ト の嗜好を満足 させる に充分な濃度であればよ く 、 そ の濃度 は、 任意に調節する こ と ができ る。 The concentration of the flavor component in the glucan capsule of the present invention may be a concentration sufficient to satisfy the taste of humans through taste and smell when the glucan capsule is heated and burned. Can be adjusted arbitrarily.
香味成分が、 疎水性であ る場合は、 食品添加物 と して知 ら れている乳化剤 （例えば、 シ ョ 糖脂肪酸エス テル、 ポ リ ダ リ セ リ ン脂肪酸エス テル、 グ リ セ リ ン脂肪酸エス テル、 ソ ル ビ タ ン脂肪酸エ ス テル、 プロ ピ レ ング リ コール脂肪酸エス テノレ レ シチ ン等） を グルカ ン分散体に さ ら に添加 し、 必要に よ り 加温 して溶解 させ、 疎水性香味成分を混合 し、 高速攪拌によ り 乳化させて疎水性香味成分含有グルカ ン分散体を得る こ と が好ま しい。 攪拌は、 上記と 同様の条件で行 う こ と が好ま し い。 こ の疎水性性香味成分含有グルカ ン分散体を調整する際 には、 親水性香味成分を併用する こ と ができ る。 If the flavor component is hydrophobic, emulsifiers known as food additives (eg, sucrose fatty acid ester, polyglycerol fatty acid ester, glycerin) Fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester Lecithin) is further added to the glucan dispersion, heated and dissolved as necessary, the hydrophobic flavor component is mixed, and the mixture is emulsified by high-speed stirring to form a glucan dispersion containing the hydrophobic flavor component. It is preferable to obtain a dispersion. The stirring is preferably performed under the same conditions as described above. When preparing the glucan dispersion containing the hydrophobic flavor component, a hydrophilic flavor component can be used in combination.
他方、 香味成分が親水性香味成分から実質的になる場合に は、 乳化剤を添加する必要はな く 、 グルカ ン分散体に親水性 香味成分を添加 した後、 高速攪拌によ り 、 親水性香味成分含 有グルカ ン分散体を得る こ と ができ る。 On the other hand, when the flavor component is substantially composed of the hydrophilic flavor component, it is not necessary to add an emulsifier, and after the hydrophilic flavor component is added to the glucan dispersion, the hydrophilic flavor is obtained by high-speed stirring. A glucan dispersion containing components can be obtained.
こ う して得 られた香味成分含有グルカ ン分散体を、 必要に 応 じて減圧下で消泡処理 した後、 高温下で噴霧乾燥させる 、 すなわち、 高温気流 （好ま し く は、 高温空気流） 中に噴霧す る。 噴霧乾燥は、 1 2 0 〜 2 2 0 °Cの空気温度下で行 う こ と が好ま しい。 噴霧気体 （通常、 空気） の圧力は、 0 . 0 5 〜 0 . 2 5 M p a である こ と が好ま しい。 こ の噴霧乾燥に よ り グルカ ンは、 ゲル化 して三次元網 目構造を形成 し、 香味成分 をその内部に強固に固定 · 封入 したほぼ球形のマイ ク ロ カプ セルと な る。 こ の乾燥に よ り 、 実質的に水分のみが蒸発 され る。 The flavor component-containing glucan dispersion thus obtained is subjected to defoaming treatment under reduced pressure, if necessary, and then spray-dried at a high temperature, that is, a high-temperature air stream (preferably a high-temperature air stream). Spray inside. The spray drying is preferably performed at an air temperature of 120 to 220 ° C. The pressure of the atomizing gas (usually air) is preferably between 0.05 and 0.25 Mpa. By this spray drying, the glucan gels to form a three-dimensional network structure, and becomes a substantially spherical microcapsule in which flavor components are firmly fixed and encapsulated therein. By this drying, substantially only water is evaporated.
こ う して得 られる本発明の香味成分封入ダルカ ンカ プセル は、 通常の保存条件下 （例えば、 2 2 °C、 相対湿度 6 0 % ) では香味成分をほ と ん ど放散せず、 香味成分は安定してグル カ ンカ プセル内に保持される。 しか し、 本発明の香味成分封 入グルカ ンカ プセルは、 加熱または燃焼 させる と 、 すぐ さ ま 香味成分を放散する と い う 性質を有 し、 また加熱 · 燃焼によ り 不快な味 · 臭いを発生する こ と がない。 The flavor component-encapsulated dalkan capsule thus obtained according to the present invention hardly diffuses the flavor component under normal storage conditions (for example, at 22 ° C. and a relative humidity of 60%). Is stably retained in the glucan capsule. However, the glucan capsule enclosing the flavor component of the present invention, when heated or burned, is immediately ready for use. It has the property of releasing flavor components and does not generate unpleasant tastes or odors due to heating and burning.
また、 本発明の香味成分封入ダルカ ンカ プセルは、 香味成 分を 4 0 重量％ ま で含有する こ と ができ 、 4 0 重量％以下 (通常、 1 重量％以上） の範囲内の任意の濃度で香味成分の 含有量を調節する こ と ができ る。 さ ら に、 本発明の香味成分 封入ダルカ ンカ プセルの平均粒径は、 8 〜 2 0 0 μ πιの範囲 内で調製する こ と ができ る。 こ の粒径は、 レーザ回折/散乱 式粒子径分布測定装置で測定する こ と ができ る。 Further, the flavor component-enclosed dalkan capsule of the present invention can contain a flavor component up to 40% by weight, and has an arbitrary concentration within a range of 40% by weight or less (usually 1% by weight or more). The content of the flavor component can be adjusted with. Furthermore, the average particle size of the flavor component-enclosed dalkan capsule of the present invention can be adjusted within the range of 8 to 200 μπι. This particle size can be measured by a laser diffraction / scattering type particle size distribution analyzer.
なお、 本発明の香味成分封入グルカ ンカ プセルにおけ る各 成分の量は、 以下の通 り である こ と が好ま しい。 The amount of each component in the flavor component-containing glucan capsule of the present invention is preferably as follows.
グルカ ン、 特にカー ドラ ンの量は、 1 〜 7 0 重量。/。、 好ま し く は 5 ない し 3 0 重量％である。 The amount of glucan, especially cardran, ranges from 1 to 70 weight. /. It is preferably 5 to 30% by weight.
補助剤の量は、 ：！ 〜 9 0 重量％、 好ま し く は 3 0 〜 6 0 重 量％である。 The amount of adjuvant is :! 990% by weight, preferably 30-60% by weight.
乳化剤の量は、 0 . 1 〜 ： 1 0 重量％、 好ま し く は 0 . 5 な い し 5 重量。 /0である。 The amount of emulsifier is 0.1 to: 10% by weight, preferably 0.5 to 5% by weight. / 0 .
グルカ ンカ プセルの残 り は、 実質的に水分からなる。 The remainder of the glucan capsule consists essentially of moisture.
本発明の香味成分封入ダルカ ンカ プセルは、 加熱に よ り 放 散する香味を味わ う 香喫味物品 （タバ コ代替品） や燃焼に よ り 放散する香味を味わ う 喫煙物品に香味発生材と して好適に 使用 し得る。 The flavor component-enclosed dalkan capsule of the present invention can be used as a flavor-generating material in a flavoring article (alternative to tabaco) that tastes flavor that is released by heating, and a smoking article that tastes flavor that is released by burning. It can be suitably used.
以下、 本発明 を実施例に よ り 説明するが、 本発明はそれ ら に限定される も のではない。 Hereinafter, the present invention will be described with reference to examples, but the present invention is not limited thereto.
実施例 1 水 1 0 0 g にカー ドラ ン 4 g を添加 し、 2 5 °C、 攪拌回転 数 1 0 0 0 0 r p mの条件で 5 分間攪拌 し、 カ ー ドラ ン分散 液を調製 した。 これに、 デキ ス ト リ ン 2 0 g お よびシ ョ 糖脂 肪酸エス テル 0 . 4 g を添加 し、 加温して溶解 した後、 ぺパ 一ミ ン ト 6 . 1 g を添加 し、 同条件下で攪拌 し、 乳化 させた こ のペパー ミ ン ト含有カ ー ド ラ ン分散液を、 入 口空気温度 1Example 1 4 g of cardan was added to 100 g of water, and the mixture was stirred for 5 minutes at 25 ° C. and a stirring speed of 100 rpm to prepare a cardan dispersion. To this, 20 g of dextrin and 0.4 g of sucrose fatty acid ester were added, and after heating and dissolving, 6.1 g of paper ment was added. Then, the peppermint-containing curdlan dispersion emulsified by stirring and emulsifying under the same conditions is supplied to the inlet air temperature 1
7 0 °C、 噴霧空気圧力 0 . 2 M P a に設定 した噴霧乾燥機に 導入 し、 噴霧乾燥を行 う こ と に よ り 、 ペパー ミ ン ト封入マイ ク ロ カプセノレを得た。 マイ ク ロ カプセノレの平均粒径は、 6 0 μ mでめ つ 7こ。 The mixture was introduced into a spray drier set at 70 ° C and a spray air pressure of 0.2 MPa, and spray-dried to obtain microcapsenolle with peppermint. The average particle size of microcapsenole is 60 μm.
得 られたペパー ミ ン ト封入マイ ク 口 カ プセルを温度 2 2 °C 相対湿度 6 0 %の条件下で 6 ヶ月 間開放状態で蔵置 した後、 ペパー ミ ン ト の主成分である メ ン トールの濃度をガス ク ロ マ ト グラ フ ィ 一に よ り 測定 した。 その結果、 メ ン ト ールは、 6 ヶ 月 経過後に も 、 9 5 重量％以上の残存率でマイ ク ロ カプセ ル中に残存 していた。 また、 熱分解 G C— M S によ り ペパー ミ ン ト の放散性を測定 した結果、 2 0 0〜 3 0 0 °Cの温度で ほ と ん どのペパー ミ ン ト がマイ ク 口 カ プセルか ら放散された こ と を確認 した。 The obtained capsule with sealed peppermint mouth was stored in an open state for 6 months at a temperature of 22 ° C and a relative humidity of 60%, and then the menthol, the main component of peppermint, was removed. Was measured by a gas chromatograph. As a result, the menthol remained in the microcapsule with a residual ratio of 95% by weight or more even after 6 months. In addition, as a result of measuring the emission of peppermint by pyrolysis GC-MS, most of the peppermint was removed from the mouth capsule at a temperature of 200 to 300 ° C. It was confirmed that the radiation had occurred.
以上述べた よ う に、 本発明に よれば、 香味成分の保存安定 性に優れ、 しかも加熱または燃焼に よ り すぐ さ まその担持す る香味成分を放散 し得る香味成分封入ダルカ ンカ プセルが提 供される。 As described above, according to the present invention, there is provided a flavor component-enclosed dalkan capsule which is excellent in storage stability of flavor components and which can quickly release the flavor components carried by heating or burning. Provided.
Claims
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| JP2001-115654 | 2001-04-13 | ||
| JP2001115654 | 2001-04-13 |
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| WO2002083827A1 true WO2002083827A1 (en) | 2002-10-24 |
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| CN109674666A (en) * | 2019-01-16 | 2019-04-26 | 中华全国供销合作总社南京野生植物综合利用研究所 | It is a kind of containing beta glucan-coriander essential oil microcapsules deodorization hand cleanser and preparation method thereof |
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| JP7254848B2 (en) | 2013-04-15 | 2023-04-10 | 三生医薬株式会社 | Collapsible capsule, method of manufacturing same and smoking device containing collapsible capsule |
| CN104812256A (en) * | 2013-04-15 | 2015-07-29 | 三生医药株式会社 | Disintegrable capsule, manufacturing method for same, and smoking equipment containing disintegrable capsule |
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| CN104812256B (en) * | 2013-04-15 | 2018-12-11 | 三生医药株式会社 | Disintegratable capsule and its manufacturing method and smoking apparatus comprising disintegratable capsule |
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| JP2019170383A (en) * | 2013-04-15 | 2019-10-10 | 三生医薬株式会社 | Collapsible capsule and method for manufacturing the same as well as smoking equipment containing the same |
| JP2021097702A (en) * | 2013-04-15 | 2021-07-01 | 三生医薬株式会社 | Collapsible capsule and method for manufacturing the same as well as smoking equipment containing the collapsible capsule |
| JP2023082087A (en) * | 2013-04-15 | 2023-06-13 | 三生医薬株式会社 | Breakable capsule, production method of the same, and smoking device including breakable capsule |
| JP7064466B2 (en) | 2013-04-15 | 2022-05-10 | 三生医薬株式会社 | Disintegrating capsules and their manufacturing methods and smoking equipment containing disintegrating capsules |
| CN103815541B (en) * | 2014-02-21 | 2016-09-21 | 湖北中烟工业有限责任公司 | Three layers of cigarette capsule with diuresis promoting function and preparation method thereof |
| CN103815541A (en) * | 2014-02-21 | 2014-05-28 | 湖北中烟工业有限责任公司 | Water capsule for three-layer cigarette and preparation method of water capsule |
| CN109674666A (en) * | 2019-01-16 | 2019-04-26 | 中华全国供销合作总社南京野生植物综合利用研究所 | It is a kind of containing beta glucan-coriander essential oil microcapsules deodorization hand cleanser and preparation method thereof |
| CN109674666B (en) * | 2019-01-16 | 2022-03-08 | 中华全国供销合作总社南京野生植物综合利用研究所 | A kind of deodorizing hand sanitizer containing beta-glucan-coriander essential oil microcapsules and preparation method thereof |
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