CA1306139C - Process for the aromatization of edible compositions - Google Patents
Process for the aromatization of edible compositionsInfo
- Publication number
- CA1306139C CA1306139C CA000529048A CA529048A CA1306139C CA 1306139 C CA1306139 C CA 1306139C CA 000529048 A CA000529048 A CA 000529048A CA 529048 A CA529048 A CA 529048A CA 1306139 C CA1306139 C CA 1306139C
- Authority
- CA
- Canada
- Prior art keywords
- flavor
- composition
- starch
- emulsion
- edible composition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Seasonings (AREA)
- General Preparation And Processing Of Foods (AREA)
- Grain Derivatives (AREA)
- Confectionery (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Fats And Perfumes (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Case 3310 PROCESS FOR THE AROMATIZATION OF EDIBLE COMPOSITIONS
ABSTRACT OF THE INVENTION
Shaped hydrophilic edible compositions essentially made from cereals, starch, potatos or dried fruits are aromatized by means of a volatile water-immiscible active flavor by a process which consists in a. putting into intimate contact the flavor with the shaped edible composition by spraying onto its exposed surface an emulsion consisting of the flavor, an aqueous solution of a hydrosoluble carrier and an emulsifier, and subsequently b. drying the resulting flavored composition.
ABSTRACT OF THE INVENTION
Shaped hydrophilic edible compositions essentially made from cereals, starch, potatos or dried fruits are aromatized by means of a volatile water-immiscible active flavor by a process which consists in a. putting into intimate contact the flavor with the shaped edible composition by spraying onto its exposed surface an emulsion consisting of the flavor, an aqueous solution of a hydrosoluble carrier and an emulsifier, and subsequently b. drying the resulting flavored composition.
Description
3~1 BRIEF SUMMARY OF THE INVENTION
This invention relates to the field of the aromatization of foodstuff, 10 especially of foodstufE made from or eminently consisting of cereals or starch. The invention provides a process for the aromatization of a shaped edible composition essentially consisting of cereals, starch, potatos or dried fruits which processconsists in a. putting into intimate contact a volatile water-immiscible active flavor with the shaped edible composition by spraying onto its exposed surface an emulsion consisting of the flavor, an aqueous solution of a hydrosoluble carrier and an emulsifier, and subsequently b. dryir.g the resulting flavored composition.
The instant invention provides f urther an edible composition resulting 20 trom the above described process.
:~:
:
' ~' 6~39~
BACKGROU~ID OF THE INVENTION
The ever increasing interest of the consumers towards diet food? or at leas~ towards Eood which possesses a distinct connota~ion of good-health, hygiene and well-being has encouraged industry to create during the past decade or so a novel range of products eminently based on cereals. These products, consumed by 5 both adults and children, are generally offered in a ready-to-eat form. They include typical foods such as different cereal flakes consumed for breakfast (the so called "cornflalces" or "krispies") or snacks. Usually, this sort of products is subjected to a thermal treatment during processing, in many instances they have been obtained by extrusion.
Consumer's interest for this sort of products has evolved with the phenomenal development of the extrusion-related technology. HoweYer, this technique has to face a major obstacle inherent in the difficulty to aromatize the resulting extruded materials. Inside the extruder barrel high pressure associated to high temperature can result in flavor degradation resulting from adverse flavor 15 interaction with base ingredients or base degradation products. On the other hand, the sudden drop in pressure, simultaneously occurring with a sudden and significant drop in tempera~ure, causes a quick expansion of the extrudate and a quick loss of water vapor. This can result in a significant loss of Elavor volatiles by way of s~eam distillation.
In order to overcome these serious disadvantages, the industry has developed various methods for flavor application by using a technique that consists in enrobing in appropriate liquid flavors the extruded end-product. In the case of cereal products, af~er the drying step the liquid flavors may be sprayed on with an enrobing oil blend or added with a grossin~ syrup in the case of pre-sweetened 25 cereals. In certain cases, this technique is combined with the so-called "internal"
aromatization by which the flavor is added to the grain meal prior to extrusion.Though encapsulated or microencapsulated flavors perform bet~er, their use is still considered unsatisfactory and the technique has not acquired general acceptance.Various processes for the manufacture of mlcrocapsules entrapping 30 volatile flavors are known in ~he art. Recently reported examples have been disclosed in European Patent N 11 324, International Patent application WP 8301622, US Patent N 4,339,422, European Patent application 82 459 and European Patent N 70 719. All these documents describe processes for the preparation of microcapsules by a technique known under the designation of "bed 35 fluidization".
~L3~
More particularly, European Patent N 70 719 describes an encapsulation process for volatile liquids which consists in the agglomeration of the volatile liquid in a solution of a carrier material onto fluidized solid particles. The resulting solid capsules, of substantially ~reater size than those which can be made in small spray-5 drying towers, entrap the active volatile liquids and can be utilized to aromatizeconsumable materials by direct addition thereto.
Bed fluidization is a technique which has encountered wide acceptahility within the industry. This technique requires however a constant severe control of all the intervening physical parameters and cannot be applied to any and all materials.
l 0 On the other hand, in many instances it has become apparent that the thus obtained solid particles containing the active flavor tend to mix in a non-uniform manner when added to the material to be flavored, a situation which may ~ive rise to unhomogeneous aromatization.
THE INVENllON
In an attempt to overcome these disadvantages, we have discovered a 15 novel, simple and original method to aromatize foodstuff. The process of the invention consists in the aromatization of a shaped hydrophilic edible composition essentially consisting of cereals, starch, potatos or dried fruits by way o$ intimately putting into contact a volatile water-immiscible active flavor with the shaped edible composition by spraying onto its exposed surface an emulsion consisting of the 20 flavsr, an aqueous solution of a hydrosoluble carrier and an emulsifier, and subsequently drying the resulting flavored food composition.
The volatile flavoring material does first adhere on the surface of the edible composition, being retained thank to the rugosity and the asperity of thesurface of the composition and to the binding property of the chosen hydrosoluble carrier. Under the influence of subsequent drying9 which occurs on simple gradual exposure of the treated article to air or to an external source of heat, optionally by applying a weak suction or ventilation, the flavor is intimately kçpt on the surface of the treated edible composition in the form of minute droplets coated by a hydrosoluble protecting layer which results by the drying of the carrier material.
The process of the invention does not require any special equipment and contrary to known methods it does not necessitate spray-driers or fluidized bed apparatus or ag~lomerators. The whole operation is carried out at roorn temperature and it is therefore economical to run.
Suitable carrier materials for use in the instant invention include poly-vinyl acetate (PVA), polyvinyl alcohol, natural or modified dextrins, natural ormodified starches, vegetable gums~ natural or modified proteins, alginates, carrageenans, pectins, xanthanes or cellulose derivatives such as for example 5 carboxymethylcellulose, methylcellulose and hydroxymethylcellulose. These hydro-scluble carriers can be used either alone or in the form of a mixture.
Preferred carriers include gum arahic, gum laquier, maltodex~rins, starch and partially hydrolized proteins.
Suitable emulsifiers for use in this invention include mono- or diglycerides 10 of fatty acids, ester derivatives of fatty acids with sorbitol or with a saccharide, or ester derivatives of tartaric, citric, ascorbic or lactic acid.
According to this invention, the emulsion containing the flavor is sprayed onto the food article by means of a common sprayer, for instance a compressed air sprayer. Pressure can be varied depending on the viscosity of the emulsion, on the 15 flow rate desired and on the nature of the food article to be treated.
Typically a pressure of 2 to lO bar, preferably of 3 to 5 bar, is perfectly adapted to most of the cases examined.
According to a preferred embodiment of the invention, a l'Venturi" type sprayer is used with an air pressure value of about 4 bar. The spray nozzle has a 20 diameter of 4 to 8 mm whereas the nGz~le for liquid aspiration has a diameter of 0.6-0.9 mm. Emulsion flow rate is of about lO to 40 g/minute. The application of the emulsion on the shaped food article to be treated can be effected by laying out the article on a flat surface, for instance by spreading the article on the surface of a conveyor-belt or by rotating it in a rotary drum, this will enable a homogeneous25 coating of the exposed surface of the article.
The respective weight proportions oE the different ingredients of the emulsion can vary within a wide range. Preferred proportions are a~ from 0.5 to 20% of active flavor~
b. from 5 to 30% of hydrosoluble carrier5 c. from O.l to lO% of emulsifier, and d. the remainder is water The above given values are not limitative. Slight variation may occur in particular with regard to the proportion of active flavor. Its amount depends ineffect on the nature of the ingredients present in the chosen flavoring composition 35 and of course on the aroma effect it is desired to achieve.
Suitable flavors to be used in the process of the instant invention include practically the whole range of flavoring materials of current use in the industry.
13~
~oth natural and synthetic flavors may be utilized. The expert in the art knows by experience how to select a specific flavor for a given product as a function of the effect it is desired to achieve. Any detailed comments on this particular aspect is here superfluous. Specific examples are given in ~he specialized literature and to this ef~ec~ the reader's at~ention is drawn to S. Arc~ander, "Perfume and FlavorChemicals", Montclair, N.~ 69); G. Fenaroli, "Handbook oE Flavor Ingredients", 2nd E~ition, CI~C Press, Inc., Cleveland, Ohio (1975~; S. van 5traten and H. Maarse, "Volatile Compounds in Food", Institut ClVO-Analysis TNO (1983).
Hydrophilic character in food is conferred essentially by its constituents rich in carbohydrates, starch in particular, and carbohydrates are in fact the most prominent components of cereal made Eood composition.
The process of this invention offers important benefits over known methods of aromatization of foodstuffs. In effect, it consists in a "direct" process which differs from "indirect" encapsulation techniques of the art and consequently it is more econornical to run. Compared to the traditional methods practiced in theindustry, such as the enrobing with a concentrated sugar solution or the internal aromatization used for extruded articles, the process of this invention results more efficient and more rellable. The dispersion of the volatile active materials in the environment during the spraying operation is kept to a minimum and this in turn implies that the resulting product is more balanced in flavor. An additional important benefit of this invention is that the thus fl~vored edible compositionkeeps significantly constant its flavor quality for an extensive period of time, the flavor active materials being protected from the action of external influences.
Evaporation and oxidation are thus considerably reduced.
- 25 As mentioned above, the process of the invention suits particularly to the aromatization of shaped edible compositions made from cereals. These compositions can occur under a great variety of shapes. Typically, they are constituted by ready-to-eat cereal compositions, such as those articles served for breakfast, e.g.
cornflakes, or articles generally served together with drinks and beverages, e.g.
crackers, or various snacks wherein the edible nutrient portion is strongly enriched by savoury ingredients.
A wide range of commercial products can therefore be aromatized by the invention process. Among them one can cite Farmhouse aran ~Weetabix), Harvest Crunch (Quaker Oats), Crunchy Nut Cornflakes (Kellogg), Crépites (Nestlé), Frosties (Kellogg), Sugar-Pops (Kellogg), Rice-Krispies (Kellogg), Cocoa-Puffs (General Mills), Free Frosty (Kellogg), Bran Flakes (Kellogg), Grelines (Nestlé), Nidelles (Nestlé), Soleil (Nestlé), Cracottes (McDougalls), Bran Man (McDougalls) [all the j, ~
l~?fi~ 9 above mentioned names are registered trademarks of the respective specified manuf acturer].
The process of this invention is also part;cularly useful for the aromati-zation of biscuits in general.
The articles cited are made eminently with cereal products such as rice flour, corn flour, wheat flour, oa~s, potatos or manioc for example. The edible carrier can further be constituted by starch and to this end natural or acld- orenzymatic-modified starch can be used.
Finally, the process of the invention can be applied with su~cess to the aromatization of animal feed.
The invention is illustrated by but not limited to the following examples.
Example I
Aromatization of cornflakes _.
; Extruded cornflakes were prepared by mixing the following ingredients (parts by weight):
Wheat germ 15.0 Wheat semolina 38.4 Corn flour 22.0 Corn semolina 20.0 Docrest MP 1) 0.6 Sal t 0.4 Sugar 1.2 Dry Diamalt 2) 2.4 Total 100.0 1) Fatty acids mono- and diglycerides (Sucrest GmbH, D-6203 Hochheim/Main, FRG) 2) Sweet malt extracts (Diamalt AG, Munich, FRG) To the thus obtained composition there were added 6 parts by weight of water so as to obtain a total humidity degree of 15%, then the mixture was poured into a Brabender type extruder (Brabender, 41 Duisburg, FRG; Type 203)~ and 30 extrusion was regulated so as to have the extruding mass exposed to three distinct zones of heating. lS0, 185 and 195C during 35-40 seconds. The degree of humidity of the extruded product was of about 7%. The obtained product was then reduced to flakes and grilled for 10 minutes at 150. Finally, it was cooled.
A flavoring emulsion was prepared separately as follows:
The following ingredients were mixed together ~
Gum arabic 2.4 Capsul 1) 20.0 Hydrokollan 2) pp4 2.5 Tween 3) 20 0.1 Neobee 4) M5 2.0 Water 73 0 Total 100.0 1) modified corn starch ~origin: National Starch and Chemical Corp., Bridgewater9 N.J., USA) 2) collagene hydrolisate ~origin: Friedrich Naumann, Memmingen, FRG) 3) Polyoxyethylene(-4)-sorbitane monolaurate (Atlas Chemical Industries N.V., Everberg, Belgium) 4) Triglyceride of capric/caprylic acids (PVO Intern. Inc., New York, USA) A flavor composition of banana type (origin: Firrnenich SA, Geneva, 54.330/A) was added at a concentration of 2% to the above emulsion and a mixture of 7.5 g of the thus flavored emulsion was mixed with 25 g of sugar syrup (65 Brix).
The resulting flavoring mixture was sprayed onto 100 g of the extruded cornflakes.
Other samples of 100 g each of cornflakes were flavored according to the same procedure by using an orange flavor torigin: Firmenich SA, Geneva, 502.172/A; 5.0 g of emulsion containing 2% of flavor) and a raspberry flavor (origin:
Firmenich SA, Geneva, 580.066/A; 5.0 g of emulsion containing 2% of flaYor).
Compared with a sample of cornflakes flavored according to the 25 technique of the internal aromatization before extrusion and according to the technique of enrobing, the above prepared cornElakes samples possessed after 5 week storage a more pronounced and fresher taste and aroma. The flavor was identical irrespective of whether the cornflakes were tasted as such or in admixture A wi~h milk.
Example 2 3~ Aromatization of snacks A corn base for the preparation of snacks was prepared by mixing 99.2 parts by weight of corn sen~olina with 0.8 parts of onion powder.
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The water content of the mixture was brought to 12% by the optional addition of water as a function of the humidity degree of the corn semolina.
The base obtained was poured into an extruder and the extrusion was re&ulated so as to subject the mass to three differertt temperatures, 150, 190 and 5 195C during 35-40 seconds. The end nozzle was of the type which enables the shaping of the extruded product in the form of little curls and of small cylinders.
The extruded products had a 3 to 4% degree of humidity and were then dried at 70C until their water content decreased to about 2%.
A flavoring composition was then prepared by adding~ in a proportion of 10 10 parts by weight, a chicken type flavor ~FIRANOVA, registered trademark;
Chicken 573.000/P, Firmenich SA, Geneva) to 90 parts of an emulsion prepared as described in example 1 above.
10 G of the obtained flavored emulsion were mixed with 20 g of coconut fat and the resulting mixture was sprayed by means of a Ventury type sprayer at 15 4 bar onto 80 g of extruded snacks.
The taste and aroma of the flavored snacks were compared with those of snack samples aromatized by spraying a mixture of 1 g of the same chicken flavorwith 20 g of coconut fat onto 80 g of extruded snacks. After one month storage, the taste of the snacks flavored according to ~he process of this invention possessed a 20 more readily perceptible and fresher character than the snacks sample flavored without use of the emulsion Example 3 Aromatization of biscuits According to the procedure described in example 1 above, 20 g of commercially available biscuit of "Nantais" type (origin: Migros, Geneva~ were 25 flavored by means of 6 g of a mixture consisting of an emulsion prepared accordin~s to example 1 and one of the following flavors in a concentration of 0.5 parts byweight o~ flavor for ~9.5 parts of emulsion base Raspberry 52.354/H 1) Strawberry 502.223/A 1) Apricot 52.247/A 1) 1) origin: Firmenich SA, Geneva The impact of the aroma of the thus flavored biscuits was immediately noticeable after ingestion.
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g Example 4 Aromatization of biscuits A shortbread type cooky (origin: Migros, Geneva) was flavored according to the method described in example 3 above by means of two Firmenich flavors, Cake 54.296/A and Panettone 51.038/A contained in a proportion of 1% by weight in 5 the emulsion prepared according to example l. 5 G of the flavored emulsion were used to aromatize 100 g of cookies.
The taste of the obtained article was immediately perceived by the consumer after ingestion.
Example 5 Aromatization of crackers A base dough for crackers was prepared by mixing together the following ingredients in the indicated weight proportions:
Flour 560 Margarine , 85 Salt 6 - 15 Malt extract 10 Sugar syrup (65%) 5 Yeast 25 Water at 32C 220 Total 91 1 A layering mixture was preparedby mixing 400 g of flour, 120 g of margarine and 6 g of salt.
The dough was then fermented in a Simon rotary test proving cabinet at 32C with ventilation and the dough was laminated.
Layering (50 g) was then sprayed in the middle part of the laminated 25 dought divided in 3 par~s. One side is then closed and a further fraction of 50 g of layering was sprayed. The dough was then closed and folded, then laminated at a thickness of 1.5 mm. Bakin~ was effected in a Simon rotary test baking oven at 225C for 7 to ~ minutes, whereupon the obtained crackers were sprayed with coco-nut fat and slighly salted.
A flavor of ham type (Ham 53.070/T; Firmenich SA, Geneva) was mixed with the emulsion base described in example l at a concentration of 2.5 parts byweight of flavor for 97.5 parts of base. Two grams of the flavored emulsion were ~3~
- lQ-sprayed onto 100 g of crackers. The taste of the thus ob tained crackers was compared with cracker samples flavored by traditional techniques, viz.:
a. 0.05% of flavor were added to the dough before baking b. 0.05 g of flavor dissolved in 2 g of coconut fat were sprayed on 100 g of finished crackers.
The different samples were tasted after one month storage. The sample aromatized according to the process of the invention possessed a more defined and fresher taste than those aromatized by the mentioned traditional techniques.
This invention relates to the field of the aromatization of foodstuff, 10 especially of foodstufE made from or eminently consisting of cereals or starch. The invention provides a process for the aromatization of a shaped edible composition essentially consisting of cereals, starch, potatos or dried fruits which processconsists in a. putting into intimate contact a volatile water-immiscible active flavor with the shaped edible composition by spraying onto its exposed surface an emulsion consisting of the flavor, an aqueous solution of a hydrosoluble carrier and an emulsifier, and subsequently b. dryir.g the resulting flavored composition.
The instant invention provides f urther an edible composition resulting 20 trom the above described process.
:~:
:
' ~' 6~39~
BACKGROU~ID OF THE INVENTION
The ever increasing interest of the consumers towards diet food? or at leas~ towards Eood which possesses a distinct connota~ion of good-health, hygiene and well-being has encouraged industry to create during the past decade or so a novel range of products eminently based on cereals. These products, consumed by 5 both adults and children, are generally offered in a ready-to-eat form. They include typical foods such as different cereal flakes consumed for breakfast (the so called "cornflalces" or "krispies") or snacks. Usually, this sort of products is subjected to a thermal treatment during processing, in many instances they have been obtained by extrusion.
Consumer's interest for this sort of products has evolved with the phenomenal development of the extrusion-related technology. HoweYer, this technique has to face a major obstacle inherent in the difficulty to aromatize the resulting extruded materials. Inside the extruder barrel high pressure associated to high temperature can result in flavor degradation resulting from adverse flavor 15 interaction with base ingredients or base degradation products. On the other hand, the sudden drop in pressure, simultaneously occurring with a sudden and significant drop in tempera~ure, causes a quick expansion of the extrudate and a quick loss of water vapor. This can result in a significant loss of Elavor volatiles by way of s~eam distillation.
In order to overcome these serious disadvantages, the industry has developed various methods for flavor application by using a technique that consists in enrobing in appropriate liquid flavors the extruded end-product. In the case of cereal products, af~er the drying step the liquid flavors may be sprayed on with an enrobing oil blend or added with a grossin~ syrup in the case of pre-sweetened 25 cereals. In certain cases, this technique is combined with the so-called "internal"
aromatization by which the flavor is added to the grain meal prior to extrusion.Though encapsulated or microencapsulated flavors perform bet~er, their use is still considered unsatisfactory and the technique has not acquired general acceptance.Various processes for the manufacture of mlcrocapsules entrapping 30 volatile flavors are known in ~he art. Recently reported examples have been disclosed in European Patent N 11 324, International Patent application WP 8301622, US Patent N 4,339,422, European Patent application 82 459 and European Patent N 70 719. All these documents describe processes for the preparation of microcapsules by a technique known under the designation of "bed 35 fluidization".
~L3~
More particularly, European Patent N 70 719 describes an encapsulation process for volatile liquids which consists in the agglomeration of the volatile liquid in a solution of a carrier material onto fluidized solid particles. The resulting solid capsules, of substantially ~reater size than those which can be made in small spray-5 drying towers, entrap the active volatile liquids and can be utilized to aromatizeconsumable materials by direct addition thereto.
Bed fluidization is a technique which has encountered wide acceptahility within the industry. This technique requires however a constant severe control of all the intervening physical parameters and cannot be applied to any and all materials.
l 0 On the other hand, in many instances it has become apparent that the thus obtained solid particles containing the active flavor tend to mix in a non-uniform manner when added to the material to be flavored, a situation which may ~ive rise to unhomogeneous aromatization.
THE INVENllON
In an attempt to overcome these disadvantages, we have discovered a 15 novel, simple and original method to aromatize foodstuff. The process of the invention consists in the aromatization of a shaped hydrophilic edible composition essentially consisting of cereals, starch, potatos or dried fruits by way o$ intimately putting into contact a volatile water-immiscible active flavor with the shaped edible composition by spraying onto its exposed surface an emulsion consisting of the 20 flavsr, an aqueous solution of a hydrosoluble carrier and an emulsifier, and subsequently drying the resulting flavored food composition.
The volatile flavoring material does first adhere on the surface of the edible composition, being retained thank to the rugosity and the asperity of thesurface of the composition and to the binding property of the chosen hydrosoluble carrier. Under the influence of subsequent drying9 which occurs on simple gradual exposure of the treated article to air or to an external source of heat, optionally by applying a weak suction or ventilation, the flavor is intimately kçpt on the surface of the treated edible composition in the form of minute droplets coated by a hydrosoluble protecting layer which results by the drying of the carrier material.
The process of the invention does not require any special equipment and contrary to known methods it does not necessitate spray-driers or fluidized bed apparatus or ag~lomerators. The whole operation is carried out at roorn temperature and it is therefore economical to run.
Suitable carrier materials for use in the instant invention include poly-vinyl acetate (PVA), polyvinyl alcohol, natural or modified dextrins, natural ormodified starches, vegetable gums~ natural or modified proteins, alginates, carrageenans, pectins, xanthanes or cellulose derivatives such as for example 5 carboxymethylcellulose, methylcellulose and hydroxymethylcellulose. These hydro-scluble carriers can be used either alone or in the form of a mixture.
Preferred carriers include gum arahic, gum laquier, maltodex~rins, starch and partially hydrolized proteins.
Suitable emulsifiers for use in this invention include mono- or diglycerides 10 of fatty acids, ester derivatives of fatty acids with sorbitol or with a saccharide, or ester derivatives of tartaric, citric, ascorbic or lactic acid.
According to this invention, the emulsion containing the flavor is sprayed onto the food article by means of a common sprayer, for instance a compressed air sprayer. Pressure can be varied depending on the viscosity of the emulsion, on the 15 flow rate desired and on the nature of the food article to be treated.
Typically a pressure of 2 to lO bar, preferably of 3 to 5 bar, is perfectly adapted to most of the cases examined.
According to a preferred embodiment of the invention, a l'Venturi" type sprayer is used with an air pressure value of about 4 bar. The spray nozzle has a 20 diameter of 4 to 8 mm whereas the nGz~le for liquid aspiration has a diameter of 0.6-0.9 mm. Emulsion flow rate is of about lO to 40 g/minute. The application of the emulsion on the shaped food article to be treated can be effected by laying out the article on a flat surface, for instance by spreading the article on the surface of a conveyor-belt or by rotating it in a rotary drum, this will enable a homogeneous25 coating of the exposed surface of the article.
The respective weight proportions oE the different ingredients of the emulsion can vary within a wide range. Preferred proportions are a~ from 0.5 to 20% of active flavor~
b. from 5 to 30% of hydrosoluble carrier5 c. from O.l to lO% of emulsifier, and d. the remainder is water The above given values are not limitative. Slight variation may occur in particular with regard to the proportion of active flavor. Its amount depends ineffect on the nature of the ingredients present in the chosen flavoring composition 35 and of course on the aroma effect it is desired to achieve.
Suitable flavors to be used in the process of the instant invention include practically the whole range of flavoring materials of current use in the industry.
13~
~oth natural and synthetic flavors may be utilized. The expert in the art knows by experience how to select a specific flavor for a given product as a function of the effect it is desired to achieve. Any detailed comments on this particular aspect is here superfluous. Specific examples are given in ~he specialized literature and to this ef~ec~ the reader's at~ention is drawn to S. Arc~ander, "Perfume and FlavorChemicals", Montclair, N.~ 69); G. Fenaroli, "Handbook oE Flavor Ingredients", 2nd E~ition, CI~C Press, Inc., Cleveland, Ohio (1975~; S. van 5traten and H. Maarse, "Volatile Compounds in Food", Institut ClVO-Analysis TNO (1983).
Hydrophilic character in food is conferred essentially by its constituents rich in carbohydrates, starch in particular, and carbohydrates are in fact the most prominent components of cereal made Eood composition.
The process of this invention offers important benefits over known methods of aromatization of foodstuffs. In effect, it consists in a "direct" process which differs from "indirect" encapsulation techniques of the art and consequently it is more econornical to run. Compared to the traditional methods practiced in theindustry, such as the enrobing with a concentrated sugar solution or the internal aromatization used for extruded articles, the process of this invention results more efficient and more rellable. The dispersion of the volatile active materials in the environment during the spraying operation is kept to a minimum and this in turn implies that the resulting product is more balanced in flavor. An additional important benefit of this invention is that the thus fl~vored edible compositionkeeps significantly constant its flavor quality for an extensive period of time, the flavor active materials being protected from the action of external influences.
Evaporation and oxidation are thus considerably reduced.
- 25 As mentioned above, the process of the invention suits particularly to the aromatization of shaped edible compositions made from cereals. These compositions can occur under a great variety of shapes. Typically, they are constituted by ready-to-eat cereal compositions, such as those articles served for breakfast, e.g.
cornflakes, or articles generally served together with drinks and beverages, e.g.
crackers, or various snacks wherein the edible nutrient portion is strongly enriched by savoury ingredients.
A wide range of commercial products can therefore be aromatized by the invention process. Among them one can cite Farmhouse aran ~Weetabix), Harvest Crunch (Quaker Oats), Crunchy Nut Cornflakes (Kellogg), Crépites (Nestlé), Frosties (Kellogg), Sugar-Pops (Kellogg), Rice-Krispies (Kellogg), Cocoa-Puffs (General Mills), Free Frosty (Kellogg), Bran Flakes (Kellogg), Grelines (Nestlé), Nidelles (Nestlé), Soleil (Nestlé), Cracottes (McDougalls), Bran Man (McDougalls) [all the j, ~
l~?fi~ 9 above mentioned names are registered trademarks of the respective specified manuf acturer].
The process of this invention is also part;cularly useful for the aromati-zation of biscuits in general.
The articles cited are made eminently with cereal products such as rice flour, corn flour, wheat flour, oa~s, potatos or manioc for example. The edible carrier can further be constituted by starch and to this end natural or acld- orenzymatic-modified starch can be used.
Finally, the process of the invention can be applied with su~cess to the aromatization of animal feed.
The invention is illustrated by but not limited to the following examples.
Example I
Aromatization of cornflakes _.
; Extruded cornflakes were prepared by mixing the following ingredients (parts by weight):
Wheat germ 15.0 Wheat semolina 38.4 Corn flour 22.0 Corn semolina 20.0 Docrest MP 1) 0.6 Sal t 0.4 Sugar 1.2 Dry Diamalt 2) 2.4 Total 100.0 1) Fatty acids mono- and diglycerides (Sucrest GmbH, D-6203 Hochheim/Main, FRG) 2) Sweet malt extracts (Diamalt AG, Munich, FRG) To the thus obtained composition there were added 6 parts by weight of water so as to obtain a total humidity degree of 15%, then the mixture was poured into a Brabender type extruder (Brabender, 41 Duisburg, FRG; Type 203)~ and 30 extrusion was regulated so as to have the extruding mass exposed to three distinct zones of heating. lS0, 185 and 195C during 35-40 seconds. The degree of humidity of the extruded product was of about 7%. The obtained product was then reduced to flakes and grilled for 10 minutes at 150. Finally, it was cooled.
A flavoring emulsion was prepared separately as follows:
The following ingredients were mixed together ~
Gum arabic 2.4 Capsul 1) 20.0 Hydrokollan 2) pp4 2.5 Tween 3) 20 0.1 Neobee 4) M5 2.0 Water 73 0 Total 100.0 1) modified corn starch ~origin: National Starch and Chemical Corp., Bridgewater9 N.J., USA) 2) collagene hydrolisate ~origin: Friedrich Naumann, Memmingen, FRG) 3) Polyoxyethylene(-4)-sorbitane monolaurate (Atlas Chemical Industries N.V., Everberg, Belgium) 4) Triglyceride of capric/caprylic acids (PVO Intern. Inc., New York, USA) A flavor composition of banana type (origin: Firrnenich SA, Geneva, 54.330/A) was added at a concentration of 2% to the above emulsion and a mixture of 7.5 g of the thus flavored emulsion was mixed with 25 g of sugar syrup (65 Brix).
The resulting flavoring mixture was sprayed onto 100 g of the extruded cornflakes.
Other samples of 100 g each of cornflakes were flavored according to the same procedure by using an orange flavor torigin: Firmenich SA, Geneva, 502.172/A; 5.0 g of emulsion containing 2% of flavor) and a raspberry flavor (origin:
Firmenich SA, Geneva, 580.066/A; 5.0 g of emulsion containing 2% of flaYor).
Compared with a sample of cornflakes flavored according to the 25 technique of the internal aromatization before extrusion and according to the technique of enrobing, the above prepared cornElakes samples possessed after 5 week storage a more pronounced and fresher taste and aroma. The flavor was identical irrespective of whether the cornflakes were tasted as such or in admixture A wi~h milk.
Example 2 3~ Aromatization of snacks A corn base for the preparation of snacks was prepared by mixing 99.2 parts by weight of corn sen~olina with 0.8 parts of onion powder.
.
fi.~
The water content of the mixture was brought to 12% by the optional addition of water as a function of the humidity degree of the corn semolina.
The base obtained was poured into an extruder and the extrusion was re&ulated so as to subject the mass to three differertt temperatures, 150, 190 and 5 195C during 35-40 seconds. The end nozzle was of the type which enables the shaping of the extruded product in the form of little curls and of small cylinders.
The extruded products had a 3 to 4% degree of humidity and were then dried at 70C until their water content decreased to about 2%.
A flavoring composition was then prepared by adding~ in a proportion of 10 10 parts by weight, a chicken type flavor ~FIRANOVA, registered trademark;
Chicken 573.000/P, Firmenich SA, Geneva) to 90 parts of an emulsion prepared as described in example 1 above.
10 G of the obtained flavored emulsion were mixed with 20 g of coconut fat and the resulting mixture was sprayed by means of a Ventury type sprayer at 15 4 bar onto 80 g of extruded snacks.
The taste and aroma of the flavored snacks were compared with those of snack samples aromatized by spraying a mixture of 1 g of the same chicken flavorwith 20 g of coconut fat onto 80 g of extruded snacks. After one month storage, the taste of the snacks flavored according to ~he process of this invention possessed a 20 more readily perceptible and fresher character than the snacks sample flavored without use of the emulsion Example 3 Aromatization of biscuits According to the procedure described in example 1 above, 20 g of commercially available biscuit of "Nantais" type (origin: Migros, Geneva~ were 25 flavored by means of 6 g of a mixture consisting of an emulsion prepared accordin~s to example 1 and one of the following flavors in a concentration of 0.5 parts byweight o~ flavor for ~9.5 parts of emulsion base Raspberry 52.354/H 1) Strawberry 502.223/A 1) Apricot 52.247/A 1) 1) origin: Firmenich SA, Geneva The impact of the aroma of the thus flavored biscuits was immediately noticeable after ingestion.
fi~$~
g Example 4 Aromatization of biscuits A shortbread type cooky (origin: Migros, Geneva) was flavored according to the method described in example 3 above by means of two Firmenich flavors, Cake 54.296/A and Panettone 51.038/A contained in a proportion of 1% by weight in 5 the emulsion prepared according to example l. 5 G of the flavored emulsion were used to aromatize 100 g of cookies.
The taste of the obtained article was immediately perceived by the consumer after ingestion.
Example 5 Aromatization of crackers A base dough for crackers was prepared by mixing together the following ingredients in the indicated weight proportions:
Flour 560 Margarine , 85 Salt 6 - 15 Malt extract 10 Sugar syrup (65%) 5 Yeast 25 Water at 32C 220 Total 91 1 A layering mixture was preparedby mixing 400 g of flour, 120 g of margarine and 6 g of salt.
The dough was then fermented in a Simon rotary test proving cabinet at 32C with ventilation and the dough was laminated.
Layering (50 g) was then sprayed in the middle part of the laminated 25 dought divided in 3 par~s. One side is then closed and a further fraction of 50 g of layering was sprayed. The dough was then closed and folded, then laminated at a thickness of 1.5 mm. Bakin~ was effected in a Simon rotary test baking oven at 225C for 7 to ~ minutes, whereupon the obtained crackers were sprayed with coco-nut fat and slighly salted.
A flavor of ham type (Ham 53.070/T; Firmenich SA, Geneva) was mixed with the emulsion base described in example l at a concentration of 2.5 parts byweight of flavor for 97.5 parts of base. Two grams of the flavored emulsion were ~3~
- lQ-sprayed onto 100 g of crackers. The taste of the thus ob tained crackers was compared with cracker samples flavored by traditional techniques, viz.:
a. 0.05% of flavor were added to the dough before baking b. 0.05 g of flavor dissolved in 2 g of coconut fat were sprayed on 100 g of finished crackers.
The different samples were tasted after one month storage. The sample aromatized according to the process of the invention possessed a more defined and fresher taste than those aromatized by the mentioned traditional techniques.
Claims (12)
1. A process for the aromatization of a shaped hydrophilic edible composition consisting essentially of cereal, starch, potato or dried fruit, which comprises:
(a) intimately contacting the shaped composition with a volatile, water-immiscible active flavor by spraying onto an exposed surface of the composition an emulsion consisting essentially of the said flavor; an aqueous solution of a hydrosoluble carrier selected from the group consisting of polyvinyl acetate, polyvinyl alcohol, a dextrin, a starch, a gelatine, a vegetable gum, a protein, an alignate, a carrageenin, a pectin, a xanthan, carboxymethylcellulose, methylcellulose and hydroxymethylcellulose; and an emulsifier selected from the group consisting of mono- or diglycerides of fatty acids, esters of fatty acid with sorbitol or with a saccharide and ester derivatives of tartaric, citric, ascorbic or lactic acid, to form a composition coated with the said flavor; and (b) drying the resulting flavored composition.
(a) intimately contacting the shaped composition with a volatile, water-immiscible active flavor by spraying onto an exposed surface of the composition an emulsion consisting essentially of the said flavor; an aqueous solution of a hydrosoluble carrier selected from the group consisting of polyvinyl acetate, polyvinyl alcohol, a dextrin, a starch, a gelatine, a vegetable gum, a protein, an alignate, a carrageenin, a pectin, a xanthan, carboxymethylcellulose, methylcellulose and hydroxymethylcellulose; and an emulsifier selected from the group consisting of mono- or diglycerides of fatty acids, esters of fatty acid with sorbitol or with a saccharide and ester derivatives of tartaric, citric, ascorbic or lactic acid, to form a composition coated with the said flavor; and (b) drying the resulting flavored composition.
2. A process according to claim 1 wherein the edible composition has a rugose surface.
3. A process according to claim 1 wherein the emulsion comprises by weight:
a. from 0.5 to 20% of the active flavor, b. from 5 to 30% of the hydrosoluble carrier, c. from 0.1 to 10% of the emulsifier, and d. the remainder is water.
a. from 0.5 to 20% of the active flavor, b. from 5 to 30% of the hydrosoluble carrier, c. from 0.1 to 10% of the emulsifier, and d. the remainder is water.
4. A process according to claim 1, 2 or 3 wherein the emulsion is mixed before spraying with a vegetable fat.
5. A process according to claim 1, 2 or 3 wherein the emulsion is mixed before spraying with an aqueous sugar syrup.
6. An aromatized shaped hydrophilic edible composition consisting essentially of cereal, starch, potato or dried fruit, the said composition having on a surface thereof a dry coated layer consisting essentially of (1) a volatile water-immiscible active flavor, (2) a hydrosoluble carrier selected from the group consisting of polyvinyl acetate, polyvinyl alcohol, a dextrin, a starch, a gelatine, a vegetable gum, a protein, an alignate, a carrageenan, a pectin, a xanthan, carboxymethylcellulose, methylcellulose and hydroxymethylcellulose; and an emulsifier selected from the group consisting of mono- or diglycerides of fatty acids, esters of fatty acid with sorbitol or with a saccharide and ester derivatives of tartaric, citric, ascorbic or lactic acid and being prepared by the process of any one of claims 1 to 3.
7. An edible composition according to claim 6 selected from the group consisting of cornflakes, potato chips, biscuits, and cookies.
8. An edible composition according to claim 6, which is animal feed.
9. An edible composition according to claim 6, wherein the coated layer also contains a vegetable fat.
10. An edible composition according to claim 6, wherein the coated layer contains sugar.
11. A process according to claim 1, 2 or 3, wherein the hydrosoluble carrier is other than the protein or is a mixture of the protein with at least one of the other hydrosoluble carriers.
12. A process according to claim 1, 2 or 3 wherein the hydrosoluble carrier is gum arabic, gum lacquer, maltodextrin or starch, or is a mixture of a partially hydrolysed protein and at least one of such hydrosoluble carriers.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH48886 | 1986-02-07 | ||
| CH488/86-4 | 1986-02-07 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1306139C true CA1306139C (en) | 1992-08-11 |
Family
ID=4188156
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000529048A Expired - Lifetime CA1306139C (en) | 1986-02-07 | 1987-02-05 | Process for the aromatization of edible compositions |
Country Status (7)
| Country | Link |
|---|---|
| EP (1) | EP0234284B1 (en) |
| JP (1) | JPS62190061A (en) |
| AT (1) | ATE47789T1 (en) |
| CA (1) | CA1306139C (en) |
| DE (1) | DE3760933D1 (en) |
| ES (1) | ES2012058B3 (en) |
| GR (1) | GR3000252T3 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3883273T2 (en) * | 1987-03-26 | 1994-01-27 | Firmenich & Cie | Flavored food or spice. |
| GB9112701D0 (en) * | 1991-06-13 | 1991-07-31 | Pauls Plc | Method and composition for flavouring snack products |
| NL9500537A (en) * | 1995-03-17 | 1996-11-01 | Sara Lee De Nv | Snack products provided with a shiny coating, and process for preparing coated snack products of this nature |
| IL120930A (en) * | 1997-05-28 | 2000-09-28 | Israel State | Method for the restoration and improvement of aroma and flavor in fresh produce |
| EP1206913A1 (en) * | 2000-11-17 | 2002-05-22 | Puratos N.V. | Flavoured bread improver |
| GR20160100635A (en) * | 2016-12-20 | 2018-10-12 | Στεργιος Ιωαννη Τζιμικας | System and method for the production of aromatic cereal products |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3392029A (en) * | 1964-09-23 | 1968-07-09 | Nat Dairy Prod Corp | Process for coating rice |
| US3753730A (en) * | 1970-10-16 | 1973-08-21 | C Donnarumma | Process for flavoring rice, compositions used therewith, and products obtained thereby |
| JPS5049465A (en) * | 1973-09-07 | 1975-05-02 | ||
| PH18554A (en) * | 1981-07-21 | 1985-08-09 | Unilever Nv | Encapsulation of volatile liquids |
| JPS5948971B2 (en) * | 1981-10-12 | 1984-11-30 | 株式会社スギヨ | Minced meat-like food |
| NL8203963A (en) * | 1982-10-14 | 1984-05-01 | Naarden International Nv | METHOD FOR AROMATIZING DRY VEGETABLE MATERIAL |
| US4585657A (en) * | 1984-12-14 | 1986-04-29 | Nabisco Brands, Inc. | Agglomerated flavor bits |
-
1987
- 1987-01-22 DE DE8787100871T patent/DE3760933D1/en not_active Expired
- 1987-01-22 EP EP87100871A patent/EP0234284B1/en not_active Expired
- 1987-01-22 AT AT87100871T patent/ATE47789T1/en active
- 1987-01-22 ES ES87100871T patent/ES2012058B3/en not_active Expired - Lifetime
- 1987-02-05 CA CA000529048A patent/CA1306139C/en not_active Expired - Lifetime
- 1987-02-06 JP JP62024908A patent/JPS62190061A/en active Pending
-
1989
- 1989-12-13 GR GR89400296T patent/GR3000252T3/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| DE3760933D1 (en) | 1989-12-14 |
| ES2012058B3 (en) | 1990-03-01 |
| JPS62190061A (en) | 1987-08-20 |
| EP0234284B1 (en) | 1989-11-08 |
| EP0234284A1 (en) | 1987-09-02 |
| ATE47789T1 (en) | 1989-11-15 |
| GR3000252T3 (en) | 1991-03-15 |
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