CN103501634B - 方法 - Google Patents
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- CN103501634B CN103501634B CN201280021419.4A CN201280021419A CN103501634B CN 103501634 B CN103501634 B CN 103501634B CN 201280021419 A CN201280021419 A CN 201280021419A CN 103501634 B CN103501634 B CN 103501634B
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- native starch
- starch
- emulsion
- drying temperature
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- 238000000034 method Methods 0.000 title claims abstract description 26
- 229920002472 Starch Polymers 0.000 claims abstract description 20
- 235000019698 starch Nutrition 0.000 claims abstract description 20
- 239000008107 starch Substances 0.000 claims abstract description 20
- 239000011162 core material Substances 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 12
- 239000000839 emulsion Substances 0.000 claims abstract description 11
- 239000003205 fragrance Substances 0.000 claims abstract description 9
- 239000011248 coating agent Substances 0.000 claims abstract description 8
- 238000000576 coating method Methods 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 240000003183 Manihot esculenta Species 0.000 claims description 4
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 4
- 240000006394 Sorghum bicolor Species 0.000 claims description 2
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 239000002245 particle Substances 0.000 description 10
- 229920000159 gelatin Polymers 0.000 description 9
- 235000019322 gelatine Nutrition 0.000 description 9
- 108010010803 Gelatin Proteins 0.000 description 8
- 239000008273 gelatin Substances 0.000 description 8
- 235000011852 gelatine desserts Nutrition 0.000 description 8
- 239000000203 mixture Substances 0.000 description 7
- 239000012530 fluid Substances 0.000 description 3
- 239000002304 perfume Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 description 1
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229940041616 menthol Drugs 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 239000007779 soft material Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
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
- 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
- A23L27/80—Emulsions
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5118—Starch
Landscapes
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Dispersion Chemistry (AREA)
- Cereal-Derived Products (AREA)
- Grain Derivatives (AREA)
- Developing Agents For Electrophotography (AREA)
- Jellies, Jams, And Syrups (AREA)
- Colloid Chemistry (AREA)
- Glanulating (AREA)
- Seasonings (AREA)
- Cosmetics (AREA)
- Manufacturing Of Micro-Capsules (AREA)
- Paints Or Removers (AREA)
Abstract
香味颗粒的形成方法，包括在加热环境中在干燥温度下将香味材料在水性涂敷材料中的乳剂与芯材料一起喷雾，该芯材料是细碎的天然淀粉，该淀粉具有高于所述干燥温度的糊化温度。该方法能够更快捷且更有效地进行加工。
Description
本说明书涉及香味颗粒的制备方法。
含有香味的颗粒广泛应用于制备可食用产品。当期望长期或缓释香味时，特别优选它们。典型的含有香味的颗粒包含芯，在所述芯上涂布有香味组合物，典型地，是香味材料在成膜组合物中的乳剂。然后可以涂布一层或多层进一步的涂层，设计它们是为了保持颗粒中的香味直到需要释放为止。典型地使用流化床或喷雾干燥技术形成颗粒，其中通过将乳剂与芯材料一起喷到加热室中或在加热的流化床中将乳剂喷到悬浮的芯材料上形成颗粒涂层。在任一情况中，温度应足以干燥颗粒。
用作芯材料的材料必须天然地能够被消耗。用于芯的有利材料是明胶，这归因于其可食用性、其易得性及其低廉性。然而，明胶的应用可能将问题引入到方法中。在形成固体颗粒所需的温度下(典型地40℃-85℃)，作为得到的涂敷的材料，明胶颗粒出现固有的粘性。这导致粘结容器壁的倾向。这带来了双重缺陷。首先，为了防止这种倾向，必须降低喷雾速率。其次，可以回收与容器壁粘结的产品，但这种回收和产生的研磨必需装置更耗时和废能。
目前已经发现，能够通过使用一种新方法克服这一问题。因此，提供了香味颗粒的形成方法，该方法包括在加热环境中在干燥温度下将香味材料在水性涂敷材料中的乳剂与芯材料一起喷雾，该芯材料是细碎的天然淀粉，该淀粉具有高于所述干燥温度的糊化温度。
还提供了包含未增香的芯和增香的涂层的香味颗粒，其可以通过上文所述的方法制备。
所谓“天然淀粉”是指在低于其糊化温度的温度不与水形成糊状物且由此至多微溶于水的淀粉。
适合的天然淀粉的典型实例包括来源于玉米、高粱、稻米、木薯、西米和豌豆的淀粉，具体实例是稻米粗磨粉和木薯粗磨粉。典型的有用的商品级是Beneo RemyfloTM R500-TT(稻米)和TapiocalineTMCR521(木薯)。
所谓“细碎的”是指具有80-750微米的粒度分布。在一个具体的实施方案中，至少90%的材料应在200-250微米的范围内。
所谓“糊化温度”是指天然淀粉开始从硬物质转变成具有粘性表面的软物质时的温度。糊化温度最低为65℃，且特别是至少68℃。因此，一些常用的天然淀粉例如小麦和马铃薯因其相对低的糊化温度而被排除在外。
在上文所述的方法中，干燥温度40℃-85℃是可能的，特别是65℃-70℃。通过使用天然淀粉，上述举出的方法可以在不存在使用明胶时遇到的明显粘结问题的情况下进行。
在上述举出的方法的实施过程中，将乳剂和颗粒天然淀粉一起喷雾。相对比例可以在宽限范围内改变，这取决于应用和期望的最终结果，但典型地干燥乳剂与天然淀粉的重量比在5%和20%、特别是8%和12%之间改变。
可以使用本领域公知的标准方式、应用标准设备进行喷雾。本方法的特征在于香味乳剂因其与表面粘结的损耗明显降低，使得整个方法更为低廉和更为快捷。此外，可以在低于已知方法温度的温度下进行，由此进一步降低了能量成本。
得到的颗粒香料为固体的不粘连颗粒，其可以用于可消费组合物。
参照下列非限制性实施例进一步描述本方法。
实施例
对两个实施例而言，在流化床中使用相同的工艺参数进行如下所述的实验。所用的设备为GPCG01(Glatt AG)。
在实施例1中，颗粒香味组合物由下表中所示的成分制备：
| 明胶250布卢姆 | 589g |
| 水 | 1750g |
| 薄荷醇 | 150g |
将这一掺合物与83g250布卢姆明胶一起喷雾。由于明胶芯的粘稠度，喷雾速率必须减小并且加工时间为165分钟。
实施例2的组合物与实施例1的组合物相同，但用相同量的米粉粗500(BeneoRemyflo R500-TT)替代明胶。
令人注目的是使用米粉进行的方法导致产品粘性较低。这使得加工时间较短─135分钟，相对于使用明胶的165分钟，降低了18%。
Claims (6)
1.形成香味颗粒的方法，包括在加热环境中在干燥温度下将香味材料在水性涂敷材料中的乳剂与芯材料一起喷雾，该芯材料是细碎的天然淀粉，该淀粉具有高于所述干燥温度的糊化温度，其中该细碎的天然淀粉具有80-750微米的粒度分布。
2.权利要求1的方法，其中所述天然淀粉具有至少65℃的糊化温度。
3.权利要求1的方法，其中所述天然淀粉选自来源于玉米、高粱、稻米、木薯、西米和豌豆的天然淀粉。
4.权利要求1的方法，其中干燥的乳剂与天然淀粉的重量比为5％－20％。
5.权利要求1的方法，其中干燥的乳剂与天然淀粉的重量比为8％－12％。
6.包含未增香的芯和增香的涂层的香味颗粒，通过权利要求1的方法制备。
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1107221.2 | 2011-05-03 | ||
| GBGB1107221.2A GB201107221D0 (en) | 2011-05-03 | 2011-05-03 | Process |
| PCT/EP2012/057711 WO2012150182A1 (en) | 2011-05-03 | 2012-04-27 | Process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103501634A CN103501634A (zh) | 2014-01-08 |
| CN103501634B true CN103501634B (zh) | 2017-12-01 |
Family
ID=44202977
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201280021419.4A Active CN103501634B (zh) | 2011-05-03 | 2012-04-27 | 方法 |
Country Status (7)
| Country | Link |
|---|---|
| US (1) | US10064419B2 (zh) |
| EP (1) | EP2704593B1 (zh) |
| JP (1) | JP6031090B2 (zh) |
| KR (2) | KR102101693B1 (zh) |
| CN (1) | CN103501634B (zh) |
| GB (1) | GB201107221D0 (zh) |
| WO (1) | WO2012150182A1 (zh) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB201319192D0 (en) * | 2013-10-30 | 2013-12-11 | Givaudan Sa | Encapsulation |
| GB201507559D0 (en) * | 2015-04-29 | 2015-06-17 | Givaudan Sa | Encapsulation |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1426106A (en) * | 1972-02-04 | 1976-02-25 | Naarden International Nv | Method of fixing lipophilic substances to starch or starch derivatives |
| GB1535470A (en) * | 1976-05-12 | 1978-12-13 | Polak Frutal Works | Method of encapsulating watersoluble materials |
| EP0070719A1 (en) * | 1981-07-21 | 1983-01-26 | Unilever Plc | Encapsulation of volatile liquids |
| CN1224583A (zh) * | 1997-12-24 | 1999-08-04 | 雀巢制品公司 | 调味剂糊的干燥方法 |
| CN101106911A (zh) * | 2005-02-03 | 2008-01-16 | 弗门尼舍有限公司 | 喷雾干燥组合物及其应用 |
| US20080015264A1 (en) * | 1998-12-18 | 2008-01-17 | Symrise Gmbh & Co. Kg | Encapsulated flavor and/or fragrance preparations |
Family Cites Families (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5857217B2 (ja) * | 1976-05-19 | 1983-12-19 | 日本農産工業株式会社 | 油溶性物質含有の流動性顆粒状物質の製造方法 |
| US4207355A (en) * | 1979-01-08 | 1980-06-10 | National Starch And Chemical Corporation | Cold-water dispersible, gelling starches |
| US4460617A (en) * | 1982-06-04 | 1984-07-17 | National Starch And Chemical Corp. | Protein-free coffee whitener and method of making same |
| JPS59146563A (ja) * | 1983-02-08 | 1984-08-22 | Asahi Chem Ind Co Ltd | 甘味料成形物 |
| US4615892A (en) * | 1983-09-12 | 1986-10-07 | Grain Processing Corporation | Dried emulsion concentrates hydratable to edible spreads |
| JPH0669385B2 (ja) * | 1987-05-22 | 1994-09-07 | 日本資糧工業株式会社 | 分岐オリゴ糖高含有糖の製造法 |
| EP0319064B1 (en) * | 1987-12-03 | 1992-05-13 | Unilever N.V. | Process for the preparation of a water and oil emulsion |
| FI905333A0 (fi) * | 1989-10-31 | 1990-10-29 | Warner Lambert Co | Foerkapslat brukssystem foer soetnings- och arommedel och foerfarande foer dess framstaellning. |
| EP0530277B1 (en) * | 1990-05-15 | 1994-08-10 | Danochemo A/S | Process for preparing microcapsules containing a flavourant embedded in a matrix material and products prepared by using the process |
| JPH06254382A (ja) * | 1993-03-05 | 1994-09-13 | Riken Vitamin Co Ltd | マイクロカプセルの製造法およびその製造装置 |
| JPH0799917A (ja) * | 1993-10-04 | 1995-04-18 | Sanei Gen F F I Inc | 粉末風味料の製造法 |
| JPH0912426A (ja) * | 1995-06-29 | 1997-01-14 | Asahi Chem Ind Co Ltd | 吸湿性物質組成物 |
| DE19629527A1 (de) * | 1996-07-22 | 1998-02-05 | Cpc International Inc | Aromapulver und Verfahren zu seiner Herstellung |
| ZA200003120B (en) * | 1999-06-30 | 2001-01-02 | Givaudan Roure Int | Encapsulation of active ingredients. |
| US6737099B2 (en) * | 2001-03-29 | 2004-05-18 | The United States Of America As Represented By The Secretary Of Agriculture | Process for the deagglomeration and the homogeneous dispersion of starch particles |
| KR20050047531A (ko) * | 2002-08-14 | 2005-05-20 | 이 아이 듀폰 디 네모아 앤드 캄파니 | 코팅된 대두 생산물 및 코팅 방법 |
| US8034450B2 (en) * | 2005-01-21 | 2011-10-11 | Ocean Nutrition Canada Limited | Microcapsules and emulsions containing low bloom gelatin and methods of making and using thereof |
| JP4964424B2 (ja) * | 2005-03-25 | 2012-06-27 | 松谷化学工業株式会社 | 新規食感を有する未化工α化澱粉 |
| CN101304668B (zh) * | 2005-11-11 | 2012-11-28 | 弗门尼舍有限公司 | 调味料和/或香料胶囊 |
| CA2665547C (en) * | 2006-10-11 | 2015-05-05 | Palsgaard A/S | Coated carriers |
| WO2008075945A1 (en) * | 2006-12-19 | 2008-06-26 | Givaudan Nederland Services B.V. | Colour-coated flavour encapsulate particles |
| WO2011087784A2 (en) * | 2009-12-22 | 2011-07-21 | Fmc Corporation | Water-dispersible compositions for food applications |
-
2011
- 2011-05-03 GB GBGB1107221.2A patent/GB201107221D0/en not_active Ceased
-
2012
- 2012-04-27 JP JP2014508752A patent/JP6031090B2/ja active Active
- 2012-04-27 US US14/112,443 patent/US10064419B2/en active Active
- 2012-04-27 CN CN201280021419.4A patent/CN103501634B/zh active Active
- 2012-04-27 KR KR1020137028495A patent/KR102101693B1/ko active IP Right Grant
- 2012-04-27 KR KR1020197019422A patent/KR20190084339A/ko not_active Application Discontinuation
- 2012-04-27 EP EP12719331.6A patent/EP2704593B1/en active Active
- 2012-04-27 WO PCT/EP2012/057711 patent/WO2012150182A1/en active Application Filing
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1426106A (en) * | 1972-02-04 | 1976-02-25 | Naarden International Nv | Method of fixing lipophilic substances to starch or starch derivatives |
| GB1535470A (en) * | 1976-05-12 | 1978-12-13 | Polak Frutal Works | Method of encapsulating watersoluble materials |
| EP0070719A1 (en) * | 1981-07-21 | 1983-01-26 | Unilever Plc | Encapsulation of volatile liquids |
| CN1224583A (zh) * | 1997-12-24 | 1999-08-04 | 雀巢制品公司 | 调味剂糊的干燥方法 |
| US20080015264A1 (en) * | 1998-12-18 | 2008-01-17 | Symrise Gmbh & Co. Kg | Encapsulated flavor and/or fragrance preparations |
| CN101106911A (zh) * | 2005-02-03 | 2008-01-16 | 弗门尼舍有限公司 | 喷雾干燥组合物及其应用 |
Also Published As
| Publication number | Publication date |
|---|---|
| EP2704593B1 (en) | 2016-04-20 |
| KR20190084339A (ko) | 2019-07-16 |
| KR102101693B1 (ko) | 2020-04-28 |
| US20140127360A1 (en) | 2014-05-08 |
| KR20140033031A (ko) | 2014-03-17 |
| WO2012150182A1 (en) | 2012-11-08 |
| CN103501634A (zh) | 2014-01-08 |
| GB201107221D0 (en) | 2011-06-15 |
| JP2014515613A (ja) | 2014-07-03 |
| JP6031090B2 (ja) | 2016-11-24 |
| US10064419B2 (en) | 2018-09-04 |
| EP2704593A1 (en) | 2014-03-12 |
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