CN109477033A - 流动剂 - Google Patents
流动剂 Download PDFInfo
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- CN109477033A CN109477033A CN201780040643.0A CN201780040643A CN109477033A CN 109477033 A CN109477033 A CN 109477033A CN 201780040643 A CN201780040643 A CN 201780040643A CN 109477033 A CN109477033 A CN 109477033A
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- rice husk
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
- A23P10/43—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using anti-caking agents or agents improving flowability, added during or after formation of the powder
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- A—HUMAN NECESSITIES
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/115—Cereal fibre products, e.g. bran, husk
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
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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
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
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Abstract
本文提供稻壳颗粒,其中颗粒总重量的至少90重量%具有小于25μm的直径。
Description
技术领域
技术领域涉及调味料或芳香剂的喷雾干燥配方。
背景技术
已经报道了用于受控释放调味料或芳香剂化合物的递送系统及其制备方法。流动剂用于使喷雾干燥的颗粒更容易加工和处理。市场需要天然流动剂来改善粉末流动特性。市售有大米副产品(稻壳,如来自RIBUS,Inc.的Nu-)。然而,并未报道Nu-能有效地用作流动性差的喷雾干燥粉末的流动剂。本发明描述了具有特定粒度和粒度分布的稻壳颗粒的组合物,其显著改善了稻壳作为天然流动剂的功能性。期望找到含有天然成分的流动剂。
发明内容
本文提供稻壳颗粒,其中颗粒总重量的至少90重量%具有小于25μm的直径。
本文进一步提供稻壳颗粒,其中颗粒总重量的至少75重量%具有小于15μm的直径。
本文还提供稻壳颗粒,其中颗粒总重量的至少50重量%具有小于10μm的直径。
本发明提供稻壳颗粒,其中颗粒总重量的至少50重量%具有小于10μm的直径,并且颗粒总重量的至少75重量%具有小于15μm的直径,并且颗粒总重量的至少90重量%具有小于25μm的直径。
本文提供稻壳颗粒,其中颗粒总重量的至少70重量%具有小于5μm至最多约15μm的直径。
本文进一步提供稻壳颗粒,其中颗粒总重量的至少90重量%具有小于5μm至最多约25μm的直径。
本文还提供喷雾干燥的粉末,其包含调味料或芳香剂、载体和至多约5%的稻壳颗粒,其中该粉末具有约不超过1,000帕斯卡/千克的流动性。
本文进一步提供了制造稻壳颗粒的方法,包括研磨稻壳,使得颗粒总重量的至少70重量%的颗粒具有小于5μm至最多约15μm的直径。
还提供一种制造稻壳颗粒的方法,包括研磨稻壳,使得其中稻壳颗粒的颗粒总重量的至少90重量%具有小于5μm至最多约25μm的直径。
附图说明
图1显示了橙味喷雾干燥粉末的雪崩能量,其中添加了稻壳或二氧化硅作为流动剂。对照没有流动剂。
图2显示了研磨前稻壳的电子显微照片。
图3显示球磨(第一阶段)72小时后稻壳的电子显微照片。
图4显示球磨(第二阶段)114小时后稻壳的电子显微照片。
图5显示了在第一阶段球磨72小时和第二阶段球磨144小时之前和之后稻壳的粒度分布。
图6显示了橙味喷雾干燥粉末的雪崩能量,其中第一阶段球磨的稻壳作为流动剂添加。对照是没有球磨的稻壳。
图7显示了橙味喷雾干燥粉末的雪崩能量,其中第二阶段球磨的Nu-作为流动剂添加。对照是没有球磨的Nu-
具体实施方式
对于摘要、说明书和权利要求书,除非另有说明,“或”的使用意指“和/或”。类似地,各种时态的“含”、“含有”、“包含”和“包括”可以互换使用并且不旨在限制。
还应当理解的是,在各个实施方案的描述使用术语“包含”的情况下,本领域技术人员能够理解,在一些具体情形中,可以替代地使用语言“基本上由……组成”或“由……组成”来描述一个实施方案。
在一个实施方案中,颗粒总重量的至少50重量%具有小于10μm的直径,并且颗粒总重量的至少75重量%具有小于15μm的直径,并且颗粒总重量的至少90重量%具有小于25μm的直径。
在一个实施方案中,至少70重量%的颗粒具有小于8μm至最多约12μm,特别是约10μm的直径。
在一个实施方案中,至少90重量%的颗粒具有小于8μm至约22μm,特别是约20μm的直径。
在一个实施方案中,本文提供了一种制造稻壳颗粒的方法,包括研磨稻壳,使得颗粒总重量的至少70重量%的颗粒具有小于约8μm至最多约12μm,更特别是约10μm的直径。
在一个实施方案中,本文提供了一种制造稻壳颗粒的方法,包括研磨稻壳,使得颗粒总重量的90重量%的颗粒具有小于约8μm至最多约22μm。更特别是约20μm的直径。
在一个实施方案中,稻壳颗粒的颗粒总重量的至少40重量%具有小于10μm的直径。更优选地,颗粒总重量的至少50重量%具有小于10μm的直径。更优选地,颗粒总重量的至少60重量%具有小于10μm的直径。更优选地,颗粒总重量的至少70重量%具有小于10μm的直径。甚至更优选地,颗粒总重量的至少80重量%具有小于10μm的直径。甚至更优选地,颗粒总重量的至少90重量%具有小于10μm的直径。
在一个实施方案中,研磨方法包括球磨。
在一个实施方案中,研磨方法包括喷射研磨。
在一个实施方案中,本文所要求保护的颗粒和方法可用于制造调味料或芳香剂制剂。
在本文提供的一个实施方案中,包含调味料或芳香剂、载体和至多约5%的稻壳颗粒,其中该粉末具有约不超过1,000帕斯卡/千克的流动性。通过“调味料或调味组合物”,这里指的是调味成分,或调味成分、用于制备调味制剂的溶剂或佐剂的混合物,即旨在加入到可食用组合物或咀嚼产品中以赋予、改善或改变其感官特性,特别是其风味和/或味道的成分的特定混合物。调味成分是本领域技术人员熟知的,其性质不保证在这里详细描述,在任何情况下它们都是无法穷尽的,熟练的调味师能够根据其一般知识并根据预期的用途或应用以及希望实现的感官效果对它们进行选择。许多这些调味成分列在参考文献中,例如S.Arctander的书籍Perfume and Flavor Chemicals,1969,Montclair,N.J.,USA或其最新版本,或其他类似性质的作品,如Fenaroli's Handbook of Flavor Ingredients,1975,CRC Press或M.B.Jacobs的Synthetic Food Adjuncts,1947,van Nostrand Co.,Inc.。当前用于制备调味制剂的溶剂和佐剂也是本领域熟知的。
在一个具体实施方案中,调味料是柠檬烯调味料。在另一个实施方案中,调味料是柠檬调味料。
在另一个实施方案中,调味料是浆果调味料。
在另一个实施方案中,调味料是胡椒薄荷调味料。
在另一个实施方案中,调味料是薄荷醇调味料。
衍生自或基于水果(该水果中柠檬酸为主要的天然存在的酸)的调味料包括但不限于例如柑橘类水果(例如柠檬、酸橙),柠檬烯,草莓,橙子和菠萝。在一个实施方案中,调味料是直接从水果中提取的柠檬汁、酸橙汁或橙子汁。调味料的进一步实施方案包括从橙子、柠檬、葡萄柚、墨西哥莱檬(key limes)、香橼、小柑橘(clementines)、桔子(mandarins)、橘子(tangerines)和任何其他柑橘类水果或它们的变种或杂交种提取的果汁或液体。在一个具体实施方案中,调味料包括从橙子、柠檬、葡萄柚、墨西哥莱檬、香橼、小柑橘、桔子、橘子、任何其他柑橘类水果或它们的变种或杂交种、石榴、猕猴桃、西瓜、苹果、香蕉、蓝莓、甜瓜、生姜、青椒、黄瓜、百香果、芒果、梨、西红柿和草莓提取或蒸馏的液体。
在一个具体实施方案中,调味料包含含有柠檬烯的组合物,在一个具体实施方案中,该组合物是进一步包含柠檬烯的柑橘。
在另一个具体实施方案中,调味料包含从草莓、橙子、酸橙、热带、浆果混合物和菠萝中选出的调味料。
用语调味料不仅包括赋予或改变食物的气味的调味料,而且包括赋予味道或改变味道的成分。后者不一定具有自己的味道或气味,但能够改变其他成分所提供的味道,例如盐味增强成分、甜味增强成分、鲜味增强成分、苦味阻断成分等。
在另一个实施方案中,合适的增甜组分可以包括在本文所述的颗粒中。在一个具体实施方案中,增甜组分选自糖(例如但不限于蔗糖)、甜叶菊组分(例如但不限于甜菊苷或莱鲍迪苷A)、环己氨基磺酸钠、阿斯巴甜、三氯蔗糖、糖精钠和乙酰磺胺酸K或它们的混合物。
本文提供的干燥颗粒可适用于将调味料递送到饮料、流体乳制品、调味品、烘焙食品、糖霜、面包店馅料、糖果、口香糖和其他食品中。
饮料包括但不限于碳酸软饮料,包括可乐、柠檬-酸橙、根啤酒、烈性柑橘(“清凉型”)、水果味和奶油苏打水;粉状软饮料,以及液体浓缩物诸如汽水用糖浆和果味浓缩汁(cordials);咖啡和咖啡基饮料,咖啡代用品和谷类饮料;茶,包括干混产品以及即饮茶(草药和茶叶基);水果和蔬菜汁和果汁调味饮料以及果汁饮料、蜜汁饮料(nectars)、浓缩物、潘趣酒和各种果饮(“ades”);碳酸型和不起泡的甜味和调味的水;运动/能量/健康饮料;酒精饮料加上无酒精和其他低酒精产品,包括啤酒和麦芽饮料、苹果酒和葡萄酒(不起泡型、发泡型、加烈葡萄酒和葡萄酒类果汁饮料(wine cooler));热加工的(浸泡、巴氏杀菌、超高温、通电加热或商业无菌灭菌)和热灌装包装的其他饮料;和通过过滤或其他保鲜技术制成的冷灌装产品。
流体乳制品包括但不限于非冷冻的、部分冷冻的和冷冻的流体乳制品,例如奶、冰淇淋、果汁冰糕和酸奶。
调味品包括但不限于番茄酱、蛋黄酱、沙拉酱、渥斯特夏酱、水果调味酱、巧克力酱、番茄沙司、辣椒酱和芥末。
烘焙食品包括但不限于蛋糕、饼干、糕点、面包、甜甜圈等。
面包店馅料包括但不限于低或中性pH值馅料,高、中或低固体馅料,基于水果或奶(布丁型或慕斯型)的馅料,热或冷的补充馅料以及脱脂至全脂馅料。
在一个实施方案中,包封的调味料提供初始的调味料迸发感,然后是调味料的持续释放。
另一方面,质壁分离的微生物蛋糕和包覆蛋糕的玻璃颗粒含有比通常通过例如典型的挤出方法所获得的更高的调味料或芳香剂负载。
可用于本文的特定芳香剂选自乙酸1-戊基-2-丙烯基酯、己基肉桂醛、8,12-环氧-13,14,15,16-四去甲基赖百当烷、乙酸三环[5.2.1.0(2,6)]癸-3,4-烯-1-基酯、香豆素、2-戊基-1-环戊醇、仙客来醛、α-大马酮、二氢月桂烯醇、十五内酯、甲基紫罗兰酮、里哪醇、乙酸顺-4-(1,1-二甲基)-1-环己酯、3-甲基-(4,5)-环十五碳烯-1-酮、四氢-2-异丁基-4-甲基-4(2H)-吡喃醇、γ-甲基苯戊醇、水杨酸己酯和Vertofix Coeur。
以下实施例仅是说明性的,并不意味着限制权利要求、摘要或本文提出的任何发明的范围。
实施例
介绍
将RIBUS Inc.制造的Nu-稻壳作为流动剂进行评价。Nu-的组成描述于表1中。矿物质含量为约16~22%。使用Firmenich的喷雾干燥粉末作为流动性差的粉末的实施例(对照)。
表1.Nu-稻壳的产品组成
成分 | 重量% |
蛋白质 | 1~3 |
脂肪 | 0~2 |
水分 | <4 |
碳水化合物 | 60~76 |
灰分(矿物) | 16~22 |
在下面的实验中,使用Revolution Powder Analyzer(Mercury ScientificInc.,Newtown)评价喷雾干燥粉末的动态流动性。使用雪崩能量直接测量粉末的流动性。将粉末分析仪设定为0.6RPM的旋转速率,30帧/秒的成像速率和总共128次雪崩。
粒度分布由配备有粉末模块的Beckman Coulter LS 13 320测定。
实施例1
将二氧化硅或稻壳加入到Firmenich对照粉末(“对照”)中并混合。手动混合所得粉末混合物(将粉末在小袋中摇动)直至均匀混合。取样用于分析流动性质。图1提供了粉末流动特性的总结。对照的雪崩能量超过1400帕斯卡/千克,表明流动性差。当向对照粉末中加入0.05%的二氧化硅时,雪崩能量降低至约300帕斯卡/千克,表明二氧化硅是有效的流动剂。然而,当将Nu-添加到对照粉末中(至多4重量%)时,雪崩能量为1100帕斯卡/千克(4%的添加量),表明原样的稻壳不能有效地作为流动剂起作用。
如实施例1中所示,稻壳不能有效地用作流动性差的喷雾干燥粉末的流动剂。推测稻壳不能有效地发挥作用是因为其与二氧化硅(其通常用作包含调味料和芳香剂的粉末的流动剂)相比具有较大的颗粒尺寸。进行球磨来减小稻壳的尺寸。球磨分两个阶段进行。第一阶段球磨参数如下:
1)容量为1230毫升的不锈钢罐;
2)研磨罐的转速:210RPM;
3)不锈钢珠(W.W.Grainger Inc.):25.4mm(2个球),9.5mm(151个球)和6.4mm(99个球),混合球的总体积约为100cc;
4)Nu-粉末与不锈钢珠的体积比:50:50;
5)第一阶段球磨时间:72小时
球磨显著减小了Nu-的粒度和粒度分布(见表2,图2和图3、图5)。
在第一阶段球磨72小时后,测量稻壳的粒度。球磨72小时后,显示77.9%的颗粒小于10μm,并且显示90重量%的颗粒小于14.8μm。将尺寸减小的稻壳作为流动剂来评价。将经球磨的Nu-以不同的含量添加到对照中,其范围为粉末重量的0至2%。手动混合所得粉末混合物直至均匀混合。取样用于分析流动性质。我们发现Nu-稻壳的粒度减小极大地改善了其作为流动剂的功能。当将2%球磨的Nu-添加到橙味喷雾干燥粉末中时,雪崩能量从1484降低至678帕斯卡/千克。当加入2%的原样Nu-时,雪崩能量为1453帕斯卡/千克。这清楚地表明,Nu-的粒度和粒度分布对于有效地用作流动剂是至关重要的。
在第一阶段球磨之后收集的样品使用相同的装置进行第二阶段球磨,但是使用较小的球(具有4mm直径的3100个不锈钢球)。第二阶段球磨进一步降低了稻壳的粒度和粒度分布(参见表2、图2和图4、图5)。在第二阶段研磨144小时后,89.0重量%的颗粒小于10μm并且90重量%的颗粒小于10.2μm。
将第二阶段球磨后的Nu-作为流动剂来评价。将经球磨的以0至1重量%的不同水平添加至对照。手动混合所得粉末混合物直至均匀混合。取样以分析流动性质。当将0.75%的第二阶段球磨的Nu-稻壳加入到对照时,雪崩能量从1484降至825帕斯卡/千克(见图6)。当添加2%的没有研磨的Nu-稻壳时,雪崩能量为1453帕斯卡/千克。这证实了Nu-在尺寸减小后可以成为有效的流动剂。
表2.球磨前后Nu-的粒度分布
*d43,体积平均直径;
**d50、d75、d90分别定义了颗粒的50重量%、75重量%和90重量%的粒径上限范围。
Claims (16)
1.稻壳颗粒,其中颗粒总重量的至少90重量%具有小于25μm的直径。
2.根据权利要求1所述的稻壳颗粒,其中颗粒总重量的至少75重量%具有小于15μm的直径。
3.根据权利要求2所述的稻壳颗粒,其中颗粒总重量的至少50重量%具有小于10μm的直径。
4.稻壳颗粒,其中颗粒总重量的至少50重量%具有小于10μm的直径,并且颗粒总重量的至少75重量%具有小于15μm的直径,并且颗粒总重量的至少90重量%具有小于25μm的直径。
5.根据权利要求4所述的稻壳颗粒,其中颗粒总重量的至少50重量%具有小于5μm的直径,并且颗粒总重量的至少75重量%具有小于10μm的直径,并且颗粒总重量的至少90重量%具有小于15μm的直径。
6.稻壳颗粒,其中颗粒总重量的至少70重量%具有小于5μm至最多约15μm的直径。
7.根据权利要求6所述的稻壳颗粒,其中该颗粒的体积平均直径为约8μm至约12μm。
8.根据权利要求7所述的稻壳颗粒,其中该颗粒的体积平均直径为约10μm。
9.稻壳颗粒,其中颗粒总重量的至少90重量%具有小于5μm至最多约25μm的直径。
10.根据权利要求9所述的稻壳颗粒,其中该颗粒的体积平均直径为约8μm至约22μm。
11.根据权利要求10所述的稻壳颗粒,其中该颗粒的体积平均直径为约20μm。
12.一种喷雾干燥的粉末,其包含调味料或芳香剂、载体和至多约5%的稻壳颗粒,其中该粉末具有约不超过1,000帕斯卡/千克的流动性。
13.一种制造稻壳颗粒的方法,包括研磨稻壳,使得颗粒总重量的至少70重量%的颗粒具有小于5μm至最多约15μm的直径。
14.一种制造稻壳颗粒的方法,包括研磨稻壳,使得其中稻壳颗粒的颗粒总重量的至少90重量%具有小于5μm至最多约25μm的直径。
15.根据权利要求13或14所述的方法,其中该研磨包括球磨。
16.根据权利要求13或14所述的方法,其中该研磨包括喷射研磨。
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JP2008054586A (ja) * | 2006-08-31 | 2008-03-13 | Joshu Furusato Shokuhin:Kk | 米糠食材の製造方法 |
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US20020017224A1 (en) * | 2000-05-03 | 2002-02-14 | Robert Horton | Method for the treatment of pozzolanic materials |
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JP2008054586A (ja) * | 2006-08-31 | 2008-03-13 | Joshu Furusato Shokuhin:Kk | 米糠食材の製造方法 |
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