CN104364368A - 具有产油微生物的调味剂、添味剂、和/或着色剂组合物和相关方法 - Google Patents
具有产油微生物的调味剂、添味剂、和/或着色剂组合物和相关方法 Download PDFInfo
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- CN104364368A CN104364368A CN201380030690.9A CN201380030690A CN104364368A CN 104364368 A CN104364368 A CN 104364368A CN 201380030690 A CN201380030690 A CN 201380030690A CN 104364368 A CN104364368 A CN 104364368A
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Abstract
本发明涉及用于生产一种干燥的调味剂、香精(例如添味剂)、和/或调色组合物的方法以及使用该组合物生产的产品。本发明还提供了用于生产一种干燥的调味组合物的方法以及包括该组合物的产品。通常,这些方法包括以下步骤:a)将一种调味剂、添味剂、和/或着色剂与产油细胞结合以提供一种混合物;并且b)将该混合物干燥以产生一种干燥的组合物。
Description
技术领域
本发明通常涉及尤其用于与食品和个人护理产品一起使用的调味剂、添味剂、和/或着色剂的储存和递送。更具体的说,本发明涉及包括与产油微生物组合的调味剂、添味剂、和/或着色剂化合物的组合物,以及用于制备这些组合物的方法。
背景
作为一种潜在的食品来源,藻类已经被留意许久。虽然某些藻类(主要是海草)确实为人类消耗提供了重要的食品原料,但以藻类作为食品原料的愿望还没有完全实现。以在户外池塘或光生物反应器中光合生长的藻类制成的藻粉是可商购的,但其颜色深绿(来自叶绿素),并具有强烈的、难闻的味道。当将这些藻粉配制到食品中或作为营养补品时,它们使食品或营养补品产生视觉上没有吸引力的绿颜色,并且具有难闻的鱼腥或海草味。
WO 2010/120923,WO 2010/045368以及WO 2011/130578披露了制备和使用微藻类生物质的方法,并且尤其披露了一种作为一种食品的原始小球藻的产油细胞粉。
发明概述
本发明的一个说明性实施例是一种用于产品调味、添味和/或着色的组合物。该组合物主要由包括以下的颗粒、薄膜、或薄片组成:调味剂、添味剂、或着色剂(例如,颜料)中的一种或多种以及产油微生物细胞。
在各种具体实施例中,该组合物可以包括一种或多种赋形剂。这些赋形剂可选自,例如,填充剂、粘合剂、成膜剂、稳定剂、或防腐剂。
在具体实施例中,该组合物的产油细胞可以有10%-90%、30%-70%、或40%-60%的裂解百分率并且可按细胞干重计包括10%-90%、20%-80%、30%-70%、或40%-60%的三酸甘油酯。该产油微生物可是一种产油微藻。例如,该产油微藻可以是小球藻属或无绿藻属,包括原始小球藻或椹形无绿藻属。
在具体实施例中,可在黑暗中异养培养该产油微生物。该微生物的细胞可具有少于2.5%的DHA(二十二碳六烯酸);少于2ppm的叶绿素;少于500ppm呈色杂质;和/或没有一种难闻的气味。
本发明的另外一个实施例表征了一种包括如上所述的组合物和一种或多种另外的成分的产品。该组合物包埋到该产品之前,与该产品相比,该组合物具有更高浓度的调味剂、添味剂和/或着色剂。可任选地,该产品是一种食品或个人护理产品。
本发明的又另外一个实施例表征了一种用于产生干燥的调味剂、添味剂、和/或着色剂组合物的方法。该方法包括将调味剂、添味剂、和/或着色剂与产油微生物细胞以及任选的一种或多种赋形剂组合以提供一种混合物,并且将该混合物干燥来生产该干燥的组合物。
在此方法的具体实施例中,产油微生物细胞是微藻细胞,可任选地选自于小球藻属或无绿藻属。可以使这些微生物细胞在黑暗中异养生长。该干燥的组合物可被进一步并入一种食品或个人护理产品中。
在该方法的具体实施例中,大约在10%-90%、20%-80%、30%-70%或者40%-60%之间的这些细胞被裂解。这些细胞可以是按细胞干重计的10%-90%、20%-80%、30%-70%、或40%-60%的三酸甘油酯。
这些细胞可具有少于2.5%DHA的(二十二碳六烯酸);少于2ppm的叶绿素;少于500ppm的呈色杂质;和/或没有一种难闻的气味。
可以包括至少一种赋形剂。在具体实施例中,该赋形剂是填充剂、粘合剂、成膜剂、稳定剂、或防腐剂。在又更多的具体实施例中,该赋形剂是环糊精、阿拉伯树胶和麦芽糖糊精中的一种或多种。
在一个具体实施例中,在0.1lb/in2与45lb/in2之间的压力下将该组合物加热至大约90℃至190℃持续5分钟的时期。结果,少于5.0%的调味剂降解。
在具体实施例中,许多食品可包含该组合物,例如焙烤品;油炸品;冷冻品;精制酱汁;以及调味包。
附图简要说明
结合参考附图,通过参考以下详细说明,将能更容易理解本发明的特征,其中:
图1示出了根据本发明的一个实施例的流程图。
本发明实施方案的详细说明
定义
如在本说明和所附权利要求书中所使用的,下列术语应有所指出的意思,除非上下文另有规定。
“赋形剂”应指一种不同于调味剂、添味剂、着色剂、或产油微生物的物质,无论它是惰性的还是具有功能属性。不受限制,赋形剂在一种干燥的组合物或并入有该组合物的的最终产品中可起到成膜剂、乳化剂、填充剂、粘合剂、稳定剂、防腐剂、抗氧化剂、或微生物生长抑制剂的作用。
与一个或多个细胞联用,“产油”的意思是按干重计该细胞或这些细胞的三酸甘油酯含量为10%或更高。
“裂解”的细胞是指那些细胞壁和/或细胞膜已经破裂的细胞。裂解后,细胞内含物可留在破裂的细胞壁或细胞膜中或者可至少部分地从该细胞排出。
在本发明的说明性实施例中,产油细胞与调味剂、添味剂、或着色剂中的一种或多种组合。还可以添加一种或多种赋形剂。当该混合物中存在一种溶剂时,则将这些组合的细胞与一种或多种成分干燥形成一种干燥的组合物。不受限制,该干燥的组合物可以处于薄膜、薄片、或粉末的形式。该干燥的成分可以并入一种产品中,比如食品、饮料、或个人护理产品。
图1显示了一种根据本发明制备组合物的方法的流程图。获得产油细胞(步骤100)。这些产油细胞可以用一些已知的方法培养,并且被提供为液态或干态。这些产油细胞可以包含,例如,10%至90%的三酸甘油酯、20%至80%的三酸甘油酯、30%至70%的三酸甘油酯、或40%至60%的三酸甘油酯。
这些产油细胞可从产油微生物的培养物获得,这些产油微生物是例如产油微藻或产油酵母。这些细胞优选是在黑暗中使用一种固定碳源(也就是,除了二氧化碳之外的碳源,比如,葡萄糖、蔗糖、甘油、水解纤维素材料,等等)异养培养。这些细胞的三酸甘油酯含量可以通过营养素限制(尤其是氮限制)条件下的培养来增加。
在一个优选的实施例中,这些产油细胞是微藻细胞。产油微藻类的非限制性实例包括:东方曲壳藻、阿格门氏藻属、透明苗形藻、咖啡形双眉藻、咖啡形线状双眉藻(Amphota coffeiformis linea)、咖啡形点状双眉藻(Amphora coffeiformis punctate)、泰勒氏咖啡形双眉藻、咖啡形细薄双眉藻、优美双眉藻、柔弱头状双眉藻属、双眉藻属、鱼腥藻、纤维藻属、纤维藻属、镰形纤维藻、黄金色藻(Boekelovia hooglandii)、波氏藻属(Borodinella sp.)、布朗宁葡萄藻、苏台德克斯葡萄藻(Botryococcussudeticus)、四鞭藻属、纤细角毛藻、牟氏角毛藻、三角牟氏角毛藻、角毛藻属、无硝无硝、南极洲小球藻、黄绿小球藻、念球菌小球藻、囊状小球藻、干燥小球藻、髓圆形小球藻、浮水小球藻、淡褐小球藻,淡褐小球藻空泡变种、格鲁克特法小球藻(Chlorella glucotropha)、水溪小球藻、水溪海岸螺亚目小球藻变种、水溪小球藻增大变种(Chlorella infusionum var.auxenophila)、纺锤小球藻、匍扇小球藻(Chlorella lobophora)、柠檬小球藻、黄绿柠檬小球藻变种、黄衣柠檬小球藻变种、小枝小球藻、极微小球藻、突变小球藻、夜间小球藻、微细小球藻、嗜光小球藻、勃氏小球藻、原始小球藻(包括任何UTEX菌株1806、411、264、256、255、250、249、31、29、25)、原始小球藻酸居变种、规则小球藻、规则小球藻极小变种、规则小球藻伞状变种、瑞氏小球藻(Chlorella reisiglii)、嗜糖小球藻、海洋小球藻捕圆变种、海水小球藻、单纯小球藻、耐热性小球藻、小球藻属、球抱小球藻、痣苔蛾属小球藻、万尼氏小球藻、普通小球藻、粗皮普通小球藻、普通小球藻自养变体、普通小球藻绿色变种、普通小球藻普通变种、粗皮普通小球藻普通变种、普通小球藻普通变种绿色变型(Chlorella vulgarisvar.vulgaris f.viridis)、黄色小球藻(Chlorella xanthella)、左氏小球藻(Chlorella zofingiensis)、他伯氏小球藻(Chlorella trebouxioides)、普通小球藻、水溪绿球藻、绿球藻属、绿梭藻属、蓝隐藻属、金球藻属、球钙板藻属、寇氏隐甲藻,隐藻属、隐秘小环藻、梅尼小环藻、小环藻属、杜氏藻属、巴氏杜氏藻、双绿球杜氏藻、颗粒状杜氏藻、海生杜氏藻、微小杜氏藻、巴夫杜氏藻、皮尔斯杜氏藻、普林莫杜氏藻(Dunaliella primolecta)、盐生杜氏藻、陆生杜氏藻、杜氏盐藻、绿色杜氏藻、绿色独球藻、独球藻属、后棘藻属、裸藻属、披剌藻属、绿色脆杆藻、脆杆藻属、蓝鼓藻属、丝藻属、膜胞藻属、等鞭金藻球亲近种(Isochrysis aff.Galbana)、球等鞭金藻、鳞孔藻属、微星藻属、微星藻属(UTEX LB 2614)、微小单针藻、单针藻属、侏囊菌属、盐生微绿球藻、微绿球藻属、截形舟形藻、毕氏舟形藻(Naviculabiskanterae)、假特氏舟形藻(Navicula pseudotenelloides)、具膜舟形藻、舟形藻属、肾鞭藻属、肾藻属、普通菱形藻、亚历山大菱形藻、细端菱形藻、碎片菱形藻、汉氏菱形藻、平庸菱形藻、中型菱形藻、小头菱形藻、微小菱形藻、椭圆微小菱形藻、单刀形微小菱形藻、四边形菱形藻、菱形藻属、棕鞭藻属、小卵囊藻、卵泡藻、卵囊藻属、沼泽颤藻、颤藻属、拟短形颤藻、嗜酸杜氏藻、巴夫藻属、噬菌体属、席藻属、扁藻、颗石藻、齿状颗石藻、颗石藻属、威克海姆无绿藻、雍滞无绿藻(Prototheca stagnora)、波多黎各无绿藻属、椹形无绿藻属、饶氏无绿藻、塔胞藻属、桑葚藻属、囊状金藻(sarcinoid chrysophyte)、被甲栅藻、裂壶藻、水棉属绿藻类、钝顶螺旋藻、列丝藻属、聚球藻属、四角藻属、四爿藻属、瑞典四爿藻属、威氏海链藻、和弗里德里恰氏绿毛藻(Viridiella fridericiana)。
可替代地,这些产油细胞还可是产油酵母细胞。例如,该酵母可以是下列物种:弯曲隐球菌、特瑞可拉斯隐球酵母(Cryptococcus terricolus)、假丝酵母、斯达氏油脂酵母、产油油脂、维纳里斯拟内孢霉(Endomycopsisvernalis)、黏红酵母、红酵母、和解脂耶氏酵母。
在优选的实施例中,这些产油细胞是来自于小球藻属(例如原始小球藻)或无绿藻属(例如椹形无绿藻属)的微藻细胞。
在某些情况下,为了包含不超过1000ppm、750ppm、500ppm、或250ppm的呈色杂质,这些产油细胞是在黑暗中异养培养的微藻。这些细胞可缺乏一种可见的绿色。此类杂质的非限制性实例包括叶绿素和类胡萝卜素。在一个具体的颜色试验中,10mg干燥的微藻悬浮在1mL的水中并且测量在500nm或660nm的吸光度。在具体实施例中,如此在500nm和/或660nm测量的吸光度小于或等于1、0.1、0.01、或者0.001OD(光密度)单位。
在一个实施例中,这些产油细胞具有20-115μg/g之间的总胡萝卜素,包括20-70μg/g叶黄素并且优选少于10μg/g的叶黄素。
为了减少难闻的风味和气味,可以使用高不饱和脂肪酸(具有三个以上双键的脂肪酸)含量低的一些细胞。例如,微藻三酸甘油酯含有低于5%、2.5%、或1%的或基本不含二十二碳六烯酸(DHA、一种C22:6脂肪酸)。这些细胞还可以包含30%或高于30%的单不饱和脂肪酸。
通常,这些细胞可能没有难闻的味道或气味。
这些细胞可能发生突变来进一步浅化该颜色。例如,可采用传统的诱变在一个微藻群体内产生变异并且针对浅颜色筛选产生的细胞。例如,可以通过96或384孔板内的限制稀释和培养,随后在一个酶标仪内进行吸光度测量或进行化学测量(例如使用色谱、质谱或其他方法)的方式来完成筛选。就异养培养的小球藻来说,已经发现可通过传统的诱变得到与这些亲本株相比黄色变浅的突变体。
这些细胞被任选地裂解或部分地裂解(步骤110)。例如,裂解可以通过机械的、酶的、化学的、病毒的、电学的、超声的、渗透的机制或其他机制完成。本发明的说明性组合物包括一个细胞群体,其中该细胞群体的10%至90%、20%至90%、或者30%至90%被裂解。由于裂解,这些细胞可对多种调味剂、添味剂或着色剂更具渗透性。裂解可在细胞干燥之前或之后进行。在一个优选的实施例中,这些细胞被干燥,并且然后被磨碎至裂解。可替代地,使用一些对一种给定的调味剂、添味剂、或着色剂有渗透性的未裂解的细胞。
这些未裂解的、裂解的、或部分裂解的细胞与调味剂、添味剂、或着色剂中的一种或多种混合以形成一种混合物(步骤120)。不受限制,该调味剂、添味剂和/或着色剂可以是一种几乎纯净的化合物,或者可以是一种混合物或天然提取物。这些类别并不互相排斥。本领域中已知的是调味剂可以充当添味剂,并且反之亦然。因此,本发明的实施例包括将这些产油微生物细胞与一种物质结合以赋予食品或其他物质风味或气味特性。此外,某些调味剂或添味剂还被着色并且可以赋予与颜色一起的风味和/或气味。
该调味剂、添味剂和/或着色剂可选自于本领域中已知的许多物质。该调味剂、添味剂和/或着色剂可存在于一种水溶剂或非水溶剂中。在该调味剂、添味剂、和/或着色剂是脂溶性的情况下,该调味剂、添味剂、和/或着色剂可部分或全部地分配入由该产油微生物产生的三酸甘油酯。例如,如果该微生物未裂解,或部分完整的,并且该物质是脂溶性的,该物质可积聚在该微生物的脂质贮积囊泡(例如,一种产油微藻的充满脂质的质体)中。这样,该脂溶性的调味剂、添味剂、和/或着色剂可被“包封”在该细胞或细胞片段内。可替代地,该细胞可被裂解并且其脂质内含物包覆在该细胞的外面;在这种情况下,这种脂质包衣内可携带一种脂溶性物质。比如当使用一种部分裂解的产油细胞群时,这些各种形式还可共存。
调味剂或添味剂的非限制性实例包括基于醛类、酮类、醇类、萜类、吡嗪类、噻唑类、二烯类(dienals)的调味剂或添味剂。
醛类调味剂的实例包括乙醛(苹果);苯甲醛(樱桃、杏仁);大茴香醛(甘草、大茴香);肉桂醛(肉桂);柠檬醛,例如,香草醛、α-柠檬醛(柠檬、酸橙)和橙花醛,β-柠檬醛(柠檬、酸橙);葵醛(橙子、柠檬);乙基香草醛(香草、奶油);洋茉莉醛,例如,胡椒醛(香草、奶油);香草醛(香草、奶油);α-戊基肉桂醛(辛辣及果味调味剂);丁醛(黄油、奶酪);戊醛(黄油、奶酪);香茅醛(修饰,种类繁多);癸烯醛(柑橘类的水果);乙醛C-8(柑橘类的水果);乙醛C-9(柑橘类的水果);乙醛C-12(柑橘类的水果);2-乙丁醛(浆果类);己烯醛,即,反式己烯醛(浆果类);甲苯醛(樱桃、杏仁);藜芦醛(香草);2-6-二甲基-5-庚烯醛,即,甜瓜醛(甜瓜);2,6-二甲基辛醛(未成熟的果实);月桂烯醛(柑橘属、柑橘);以及它们的组合。
基于酮类的调味剂或添味剂的实例包括d-香芹酮(香菜);l-香芹酮(绿薄荷);丁二酮(黄油、奶酪、“奶油”);苯甲酮(有果味和辣味、香草);甲基乙基酮(浆果类);麦芽醇(浆果类);薄荷酮(薄荷糖)、甲基戊基甲酮、乙基丁基甲酮、二丙基甲酮、甲基己基酮、乙基戊基甲酮(浆果类、核果);丙酮酸(有烟熏及坚果味);对甲氧基苯乙酮(山楂、天芥菜);二氢黄蒿萜酮(绿薄荷);2,4-二甲基苯乙酮(薄荷);1,3-二苯基-2-丙酮(杏仁);乙酰枯茗烯(鸢尾草和罗勒属植物、辛辣的);二氢茉莉酮(茉莉);右旋异甲基紫罗兰酮(鸢尾草类,紫罗兰);乙酰乙酸异丁酯(像白兰地的);姜油酮(姜);长叶薄荷酮(薄荷-樟脑);右旋胡椒酮(有薄荷香的);2-壬酮(像玫瑰和茶叶的);以及它们的组合。
基于醇类的调味剂或添味剂的实例包括茴香醇或对甲氧基苯甲醇(有果味的,桃子);苯甲醇(有果味的);香芹酚或2-对香荆芥酚(辛温气味);香芹醇;肉桂醇(花香味);香茅醇(像玫瑰的);正癸醇;二氢香芹醇(辛辣,胡椒味的);四氢香叶醇或者3,7-二甲基-1-正辛醇(有玫瑰香的);丁子香酚(丁香);对薄荷-1,8双烯-7-O或紫苏醇(有花香味-菠萝);α-松油醇;薄荷-1,5-双烯-8-醇1;薄荷-1,5-双烯-8-醇2;对异丙基甲苯-8-醇;以及它们的组合。
可使用的着色剂的实例包括人工色素,比如,FD&C蓝色1号、FD&C蓝色2号、FD&C绿色3号、FD&C红色40号、FD&C红色3号、FD&C黄色5号或天然食用染料,比如焦糖色素、胭脂树红、胭脂虫红、姜黄素、藏红花、红辣椒、接骨木汁、班兰、以及蝴蝶兰。
可任选地将一种或多种赋形剂加入该混合物中(步骤130)。除了别的之外,赋形剂可包括防腐剂(包括抗氧化剂和抗微生物剂)、填充剂、粘合剂和成膜物质。应该明白的是这些产油细胞本身可以起到稳定风味、气味、或颜色的作用,另加的稳定赋形剂(比如环糊精)可以作为防腐剂添加。
在一个实施例中,该组合物在干燥之前形成一种乳剂。可加入成膜剂(比如阿拉伯树胶)来帮助乳剂的形成和/或在干燥期间保护风味/油混合物。产生的干燥产品可以处于薄片、粉末或微粒化粉末的形式。乳剂形成可完全地或主要地归功于这些产油细胞,或者可通过添加乳化剂和/或成膜赋形剂协助。例如,阿拉伯树胶可以与产油微藻类以及调味剂、添味剂和/或着色剂组合并且可被干燥来形成薄膜或薄片。
可以在本发明的组合物中使用的其他赋形剂包括但不限于:碳水化合物;胶;以及蛋白质。碳水化合物的非限制性实例包括淀粉、改性淀粉、麦芽糖糊精、和环糊精(比如β-环糊精)。碳水化合物的非限制性实例包括阿拉伯树胶,麦芽糖糊精以及阿拉伯树胶和麦芽糖糊精的混合物。蛋白质的非限制性实例包括酪蛋白酸钠、乳清蛋白分离物、海藻蛋白和大豆蛋白分离物。
可使用的可任选的防腐剂的非限制性实例包括抗微生物防腐剂和抗氧化剂。抗微生物防腐剂包括但不限于以下物质:山梨酸及其盐类、苯甲酸及其盐类、丙酸钙、亚硝酸钠、硝酸钠、亚硫酸钠(比如二氧化硫、亚硫酸氢钠、亚硫酸钾)、以及乙二胺四乙酸(EDTA)二钠。抗氧化防腐剂的实例包括生育酚、迷迭香萃取物、抗坏血酸、特丁基对苯二酚(TBHQ)、没食子酸丙酯、叔丁基羟基茴香醚和叔丁基对苯二酚。
可以对产油细胞、调味剂、添味剂和/或着色剂与可任选的防腐剂、成膜剂、或其他一种或多种赋形剂的混合物进行干燥。(步骤140)。在一个具体实施例中,将按细胞干重计三酸甘油酯含量在30%与70%之间的异养培养的小球藻细胞(裂解的、部分裂解的,或未裂解的)与调味剂、添味剂和/或着色剂连同成膜物质(比如阿拉伯树胶)一起进行组合并且进行干燥以形成细颗粒或薄片。
任何适合的装置和方法可用于干燥该潮湿混合物。干燥装置和相应方法的非限制性实例包括:凝聚;共同析晶;分子包埋;喷雾干燥;冷冻干燥;喷雾冷却/冷冻;以及挤出。
干燥也可以在中间阶段使用。例如,可以将这些产油细胞在与包含该调味剂、添味剂、和/或着色剂的溶液或悬浮液以及一种或多种可任选的赋形剂组合之前进行干燥。然后,可以将这个混合物进行干燥。可替代地,所有成分可以按干燥的形式通过一段时间的并且在足以将所添加的成分和这些产油细胞混合的温度下的机械混合来组合。
还可使用凝聚或共同析晶。凝聚是一种发生在胶状溶液中的包封过程。它可以是简单的或复杂的。简单的凝聚使用一种聚合物类型并涉及将强亲水试剂加入该胶状溶液。复杂的凝聚使用两种或更多种聚合物类型。
共同析晶是其中一种一种或多种包封材料连同该调味剂、添味剂和/或着色剂一起结晶的包封过程。分子包埋是通常涉及β-环糊精的包封。包埋复合物形成于该环糊精与该调味剂、添味剂和/或着色剂之间。
在一个实施例中,使用喷雾冷却或冷冻来形成包括这些产油细胞、该调味剂、添味剂和/或着色剂、以及一种或多种可任选的赋形剂的颗粒(例如,粉末)。
在一个实施例中,使用挤出来制作一种包括这些产油细胞和该调味剂、添味剂和/或着色剂、以及一种或多种可任选的赋形剂的薄膜或细丝。为了实现挤出,将该调味剂、添味剂和/或着色剂分散在一种包括这些产油细胞和可任选的赋形剂的包封材料中,并且进而由一种模具冲压,形成细丝。将这些细丝投入到一种将调味剂、添味剂和/或着色剂捕获在该包封材料内的除湿液体中。
在一个实施例中,该组合物被喷雾干燥。喷雾干燥涉及将该混合物雾化并喷雾到一个热室中来形成薄膜、薄片或粉末。因此,在一种液体内的调味剂、添味剂和/或着色剂、这些产油细胞和一种或多种可任选的赋形剂的潮湿混合物被雾化到一个热室。喷雾干燥器的实例包括塔式喷雾干燥器、盒式喷雾干燥器、和FilterMatTM喷雾干燥器。
在某些情况下,该喷雾干燥器具有一个垂直平行流功能。这样的干燥器通常可以吹出大量的被干燥至相对湿度(RH)为1%或更低的干燥气体。喷雾干燥器的非限制性实例包括由藤崎电机株式会社有限公司(Fujisaki ElectricCol,Ltd.)制造的微量雾化器MD系列和混合造粒机系列,由Niro公司(NiroCorporation)制造的具有内部流体层的FSD喷雾干燥器,由大河原化工机械有限公司(Ogawara Chemical Engineering Machine Corporation)制造的流体造粒雾化干燥器和L-8雾化干燥器,以及由大和科技有限公司(YamatoScientific Co.,Ltd)制造的DL-21和GB-21。
该喷雾干燥器可以产生体积平均直径大约为0.1μm的液滴。时常地,这种干燥器可以产生体积平均直径为大约0.1μm至大约20μm、0.1μm至大约10μm、或大约1.0μm至大约8.0μm的液滴。当这些液滴变干时,制备一种体积平均直径通常为大约0.1μm至大约15.0μm、大约0.1μm至大约7.0μm、或大约0.7μm至大约6.0μm的干粉。
该组合物可进而被包装并运输。可替代地,该组合物可并入一种食品或其他产品中(步骤150)。可使用该组合物添味或着色的非食品的实例包括个人护理产品,比如,肥皂、洗手液、洗发水、护发素、洗剂、唇膏、眼线膏、睫毛膏、胭脂及其他化妆品。这些组合物还可用来对塑料,空气清新剂或其他用品进行着色或添味。
各种不同的食品类型可包含在本发明的组合物中。这样的食品类型的非限制性实例包括:焙烤品,比如面包、蛋糕、曲奇、饼干和谷类食品;油炸品,例如炸土豆条;冷冻品,比如冰淇淋、冰冻果子露和棒冰;精制酱汁,比如意大利面酱、芝士汁和乳酱;以及用于盒装粮食、意大利面、馅料和土豆泥的调味包。
当根据本发明的一些实施例所述的调味剂组合物并入食品时,它们可保护免受风味损失、风味特征变化(鲜味变成焦味)和/或带来更多风味。例如,上述组合物中干燥的调味剂、添味剂和/或着色剂可赋予制成的食品以风味、气味或颜色,而在热充填或干馏过程中没有损失。这种风味保护和/或增强可以使用各种各样的方法测量。例如,可以使用气相色谱(即GC)、气相色谱-质谱(即GC/MS)、或高效液相色谱(即HPLC)来鉴定并量化一种食品中的一种或多种特定的调味剂或它们的降解产物。还可使用人类感官检验来确定一种食品的风味品质。例如,参见ASTM 1627-11。
在一个实施例中,在0.1lb/in2与45lb/in2之间的压力下将一种食品加热至大约90℃至190℃或者在15b/in2与35lb/in2之间的压力下将其加热至大约95℃至130℃,持续大约一、二、三、四或五分钟的时期通常不会导致超过25%的特定调味剂、添味剂或着色剂降解。加热不会导致超过20%、15%、或10%的调味剂降解。在某些情况下,加热不会导致超过7.5%、5.0%、4.0%、3.0%、或1.0%的调味剂降解。
实例:香草蛋糕
制造一种具有按细胞干重计大约50%的脂质和大约90%被裂解的原始小球藻细胞干粉。将所有均按重量百分比计的原始小球藻粉(5%)、水(65%)、香草调味料(10%)和阿拉伯树胶(20%)的混合物在一台剪切混合机内混合并使用一种喷雾干燥法进行干燥,产生干燥的薄片,将这些薄片以按重量计0.1%的浓度并入一块黄色蛋糕中。用香草调味剂而不用小球藻薄片制备一块对照蛋糕。基于味道试验,用小球藻薄片制成的蛋糕与该对照蛋糕相比具有更高的香草醛特性。
本发明选择的实施方案的进一步说明
在以下的段落中,选择的实施例已经通过编号描述以便参阅。编号的顺序并不表明各种实施例间的优先或优选。
1.一种用于产品调味、添味和/或着色的组合物,该组合物主要由包括以下的颗粒、薄膜、或薄片组成:
(a)调味剂、添味剂、或着色剂中的一种或多种;以及
(b)一种产油微生物的细胞。
2.根据实施例0所述的组合物,该组合物另外包括一种或多种赋形剂。
3.根据实施例0或0所述的组合物,其中10%-90%、30%-70%或者40%-60%的这些产油细胞被裂解。
4.根据实施例0至0所述的组合物,其中这些产油细胞按细胞干重计包括10%-90%、20%-80%、30%-70%、或40%-60%的甘油三酸脂。
5.根据实施例0所述的组合物,其中该一种或多种赋形剂包括填充剂、粘合剂、成膜剂、稳定剂、或防腐剂。
6.根据以上实施例中任一项所述的组合物,其中该产油微生物是一种产油微藻。
7.根据实施例0所述的组合物,其中该微藻是小球藻属或无绿藻属。
8.根据实施例0所述的组合物,其中这些微藻是原始小球藻或椹形无绿藻种。
9.根据以上实施例中任一项所述的组合物,其中该微生物在黑暗中异养培养。
10.根据上述实施例中任一项所述的组合物,其中这些细胞具有以下特性中的一个或多个:
(a)少于2.5%DHA;
(b)少于2ppm的叶绿素;
(c)少于500ppm的呈色杂质;或
(d)没有一种难闻的气味。
11.一种产品包括:
(a)如实施例1至0中任一项所述的组合物;以及
(b)一种或多种另外的成分,
其中,在包埋到该产品前,与该产品相比,该组合物具有更高浓度的调味剂、添味剂和/或着色剂。
12.根据实施例0所述的产品,其中该产品是一种食品或个人护理产品。
13.一种生产干燥的调味剂、添味剂、和/或着色剂组合物的方法,该方法包括:
a)将一种调味剂、添味剂、和/或着色剂与产油微生物细胞以及任选地一种或多种赋形剂组合来提供一种混合物;
b)将该混合物进行干燥以产生该干燥的组合物。
14.根据实施例0的方法,其中这些产油微生物细胞是微藻细胞,任选地选自小球藻属或无绿藻属。
15.根据实施例0或0所述的方法,其中使这些微生物细胞在黑暗中异养生长。
16.根据实施例0至15任一项所述的方法,其中该干燥的组合物被进一步并入一种食品或个人护理产品中。
17.根据实施例0至0任一项所述的方法,其中大约在10%-90%、20%-80%、30%-70%或者40%与60%之间的这些细胞被裂解。
18.根据实施例0至0任一项所述的方法,其中这些细胞按细胞干重计是10%-90%、20%-80%、30%-70%、或40%-60%的甘油三酸脂。
19.根据实施例0至0中任一项所述的方法,其中这些细胞具有以下特性中的一个或多个:
(a)少于2.5%DHA;
(b)少于2ppm的叶绿素;
(c)少于500ppm的呈色杂质;或
(d)没有一种难闻的气味。
20.根据实施例0至19中任一项所述的方法,其中该方法包括掺入至少一种赋形剂,其中该赋形剂是填充剂、粘合剂、成膜剂、稳定剂、或防腐剂。
21.根据实施例0至0中任一项所述的方法,其中当在0.1lb/in2与45lb/in2之间的压力下将该组合物加热至大约90℃至190℃持续5分钟的时期时,少于5.0%的调味剂降解。
22.根据实施例0至0中任一项所述的方法,其中该干燥的组合物包括一种赋形剂,并且该赋形剂选自下组,该组由以下各项组成:环糊精、阿拉伯树胶和麦芽糖糊精。
23.一种用于生产包括根据权利要求1所述的组合物的食品的方法,包括如下步骤:将该组合物掺入一种选自下组的食品中,该组由以下各项组成:焙烤品;油炸品,冷冻品;精制酱汁;以及调味包。
Claims (23)
1.一种用于产品调味、添味和/或着色的组合物,该组合物主要由包括以下的颗粒、薄膜、或薄片组成:
(a)调味剂、添味剂、或着色剂中的一种或多种;以及
(b)一种产油微生物的细胞。
2.根据权利要求0所述的组合物,该组合物另外包括一种或多种赋形剂。
3.根据权利要求0所述的组合物,其中10%-90%、30%-70%或者40%-60%的这些产油细胞被裂解。
4.根据权利要求0所述的组合物,其中这些产油细胞按细胞干重计包括10%-90%、20%-80%、30%-70%、或40%-60%的甘油三酸脂。
5.根据权利要求0所述的组合物,其中该一种或多种赋形剂包括填充剂、粘合剂、成膜剂、稳定剂、或防腐剂。
6.根据权利要求1所述的组合物,其中该产油微生物是一种产油微藻。
7.根据权利要求0所述的组合物,其中该微藻是小球藻属或无绿藻属。
8.根据权利要求0所述的组合物,其中这些微藻是物种原始小球藻或椹形无绿藻种。
9.根据权利要求1所述的组合物,其中该微生物在黑暗中异养培养。
10.根据权利要求1所述的组合物,其中这些细胞具有以下特性中的一个或多个:
(a)少于2.5%DHA;
(b)少于2ppm的叶绿素;
(c)少于500ppm的呈色杂质;或
(d)没有一种难闻的气味。
11.一种产品包括:
(a)如权利要求0所述的组合物;以及
(b)一种或多种另外的成分,
其中,在包埋到该产品前,与该产品相比,该组合物具有更高浓度的调味剂、添味剂和/或着色剂。
12.根据权利要求0所述的产品,其中该产品是一种食品或个人护理产品。
13.一种生产干燥的调味剂、添味剂、和/或着色剂组合物的方法,该方法包括:
a)将一种调味剂、添味剂、和/或着色剂与产油微生物细胞以及任选地一种或多种赋形剂组合来提供一种混合物;
b)将该混合物进行干燥以产生该干燥的组合物。
14.根据权利要求0所述的方法,其中这些产油微生物细胞是微藻细胞,任选地选自小球藻属或无绿藻属。
15.根据权利要求0所述的方法,其中使这些微生物细胞在黑暗中异养生长。
16.根据权利要求0所述的方法,其中该干燥的组合物被进一步并入一种食品或个人护理产品中。
17.根据权利要求0所述的方法,其中大约在10%-90%、20%-80%、30%-70%或者40%-60%之间的这些细胞被裂解。
18.根据权利要求0所述的方法,其中这些细胞按细胞干重计是10%-90%、20%-80%、30%-70%、或40%-60%的甘油三酸脂。
19.根据权利要求0所述的方法,其中这些细胞具有以下特性中的一个或多个:
(a)少于2.5%DHA;
(b)少于2ppm的叶绿素;
(c)少于500ppm的呈色杂质;或
(d)没有一种难闻的气味。
20.根据权利要求0所述的方法,其中该方法包括掺入至少一种赋形剂,其中该赋形剂是填充剂、粘合剂、成膜剂、稳定剂、或防腐剂。
21.根据权利要求0所述的方法,其中当在0.1lb/in2与45lb/in2之间的压力下将该组合物加热至大约90℃至190℃持续5分钟的时期时,少于5.0%的调味剂降解。
22.根据权利要求0所述的方法,其中该干燥的组合物包括一种赋形剂,并且该赋形剂选自下组,该组由以下各项组成:环糊精、阿拉伯树胶和麦芽糖糊精。
23.一种用于生产包括根据权利要求1所述的组合物的食品的方法,包括如下步骤:将该组合物掺入一种选自下组的食品中,该组由以下各项组成:焙烤品;油炸品,冷冻品;精制酱汁;以及调味包。
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US201261642724P | 2012-05-04 | 2012-05-04 | |
US61/642,724 | 2012-05-04 | ||
PCT/US2013/039446 WO2013166374A2 (en) | 2012-05-04 | 2013-05-03 | Flavor, odor, and/or colorant compositions with oleaginous microorganisms and related methods |
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CN104364368A true CN104364368A (zh) | 2015-02-18 |
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US (2) | US20130309358A1 (zh) |
EP (1) | EP2844735B1 (zh) |
JP (2) | JP6479653B2 (zh) |
KR (1) | KR20150009568A (zh) |
CN (1) | CN104364368A (zh) |
AU (2) | AU2013256119B2 (zh) |
BR (1) | BR112014027560A2 (zh) |
CA (1) | CA2872485A1 (zh) |
MX (1) | MX2014013391A (zh) |
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US20100303989A1 (en) | 2008-10-14 | 2010-12-02 | Solazyme, Inc. | Microalgal Flour |
US10098371B2 (en) | 2013-01-28 | 2018-10-16 | Solazyme Roquette Nutritionals, LLC | Microalgal flour |
FR3009619B1 (fr) | 2013-08-07 | 2017-12-29 | Roquette Freres | Compositions de biomasse de microalgues riches en proteines de qualite sensorielle optimisee |
EP3935958A1 (en) * | 2020-07-08 | 2022-01-12 | Neoalgae Micro Seaweeds Products, S.L. | Encapsulated oil |
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- 2013-05-03 EP EP13784638.2A patent/EP2844735B1/en active Active
- 2013-05-03 AU AU2013256119A patent/AU2013256119B2/en active Active
- 2013-05-03 BR BR112014027560A patent/BR112014027560A2/pt not_active Application Discontinuation
- 2013-05-03 US US13/886,690 patent/US20130309358A1/en not_active Abandoned
- 2013-05-03 KR KR1020147033926A patent/KR20150009568A/ko not_active Application Discontinuation
- 2013-05-03 CN CN201380030690.9A patent/CN104364368A/zh active Pending
- 2013-05-03 NZ NZ701649A patent/NZ701649A/en unknown
- 2013-05-03 WO PCT/US2013/039446 patent/WO2013166374A2/en active Application Filing
- 2013-05-03 CA CA2872485A patent/CA2872485A1/en not_active Abandoned
- 2013-05-03 MX MX2014013391A patent/MX2014013391A/es unknown
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WO2013166374A2 (en) | 2013-11-07 |
JP2015515860A (ja) | 2015-06-04 |
NZ701649A (en) | 2016-10-28 |
US20130309358A1 (en) | 2013-11-21 |
JP2018050640A (ja) | 2018-04-05 |
AU2013256119A1 (en) | 2014-11-27 |
EP2844735A2 (en) | 2015-03-11 |
JP6479653B2 (ja) | 2019-03-06 |
EP2844735B1 (en) | 2019-06-26 |
BR112014027560A2 (pt) | 2017-06-27 |
MX2014013391A (es) | 2015-02-04 |
AU2016269546A1 (en) | 2017-01-05 |
WO2013166374A3 (en) | 2013-12-27 |
EP2844735A4 (en) | 2015-11-11 |
AU2013256119B2 (en) | 2016-10-06 |
KR20150009568A (ko) | 2015-01-26 |
US20180092389A1 (en) | 2018-04-05 |
CA2872485A1 (en) | 2013-11-07 |
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