CN113631693A - Method for producing emulsified perfume powder - Google Patents
Method for producing emulsified perfume powder Download PDFInfo
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- CN113631693A CN113631693A CN202080023695.9A CN202080023695A CN113631693A CN 113631693 A CN113631693 A CN 113631693A CN 202080023695 A CN202080023695 A CN 202080023695A CN 113631693 A CN113631693 A CN 113631693A
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- flavor
- emulsified
- powder
- emulsified flavor
- lemon
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Abstract
The method for producing an emulsified flavor powder of the present invention comprises: a step for obtaining an emulsified flavor in which a flavor is emulsified; and a step of mixing the emulsified flavor with the powder base to adsorb the emulsified flavor to the powder base.
Description
Technical Field
The present invention relates to a method for producing an emulsified flavor powder.
Background
The powdery flavors can be easily handled and used in various products such as foods and drinks, cosmetics, fragrances, pharmaceuticals, quasi drugs, repellents, daily necessities, and the like, and are widely used in powdery foods and drinks such as powdered soups and powdered refreshing drinks, sheet-like candies such as soda water candies, powdery and solid foods and drinks such as chewing gums. Such a powdery flavor has been conventionally obtained by a method of adsorbing a flavor to a powder base (adsorption method) or a method of subjecting an emulsion containing a flavor to spray drying (spray drying method) as described in patent document 1.
The powdered flavor obtained by the adsorption method has only the flavor component attached to the surface of the powder base. Therefore, there are problems that the fragrance is easily released and lost in a short time, or that the perfume component is easily contacted with oxygen and easily deteriorated. In addition, the powder flavor obtained by the adsorption method can only use an oil-soluble flavor as a raw material, and oil derived from the oil-soluble flavor may bleed out.
On the other hand, unlike the powder flavor obtained by the adsorption method, the powder flavor obtained by the spray drying method is obtained by emulsifying flavor components. Therefore, the perfume ingredients are not easily contacted with oxygen. However, since the spray drying method is performed under high temperature conditions, deterioration of flavor components by heat cannot be avoided. In addition, the production of a powder flavor by a spray drying method is performed using a large-scale apparatus. Therefore, when a small amount (a small amount and a large number of varieties) of various kinds of powdery flavors having different fragrances are required, production by the spray drying method is not suitable.
Documents of the prior art
Patent document
Patent document 1: japanese patent laid-open publication No. 2011-
Disclosure of Invention
Problems to be solved by the invention
The present invention addresses the problem of providing a method for producing an emulsified perfume powder, which can produce a powdered perfume without requiring complicated steps, can eliminate defective stocks of products to reduce waste, can perform processing without requiring equipment or facilities specified in the fire protection act, and can suppress degradation of perfume components.
Means for solving the problems
The present inventors have conducted extensive studies to solve the above problems, and as a result, have found a solution including the following configuration, and have completed the present invention.
(1) A method of manufacturing an emulsified flavor powder, comprising: a step for obtaining an emulsified flavor in which a flavor is emulsified; and a step of mixing the emulsified flavor with the powder base to adsorb the emulsified flavor to the powder base.
(2) The production method according to the above (1), wherein the emulsified flavor is added in a proportion of 0.1 to 120 parts by mass to 100 parts by mass of the powder base.
(3) The production method according to the above (1) or (2), wherein the emulsified particles contained in the emulsified flavor have an average particle diameter of 0.01 to 50 μm.
ADVANTAGEOUS EFFECTS OF INVENTION
According to the method for producing an emulsified flavor powder of the present invention, an emulsified flavor powder can be produced without complicated steps, and the deterioration of flavor components of the obtained emulsified flavor powder is suppressed. According to the method for producing an emulsified flavor powder of the present invention, a small amount of the powder can be produced, and thus defective stocks of products can be eliminated to reduce waste. Further, according to the method for producing an emulsified flavor powder of the present invention, a flavor using a flammable liquid or the like is pulverized, whereby it is possible to handle the powder without facilities or facilities specified in the fire protection act.
Detailed Description
The method for producing an emulsified flavor powder of the present invention includes the following steps (i) and (ii). Hereinafter, an embodiment of the method for producing an emulsified flavor powder according to the present invention will be described.
(i) And obtaining an emulsified flavor in which the flavor is emulsified.
(ii) Mixing the emulsified flavor with the powder base to adsorb the emulsified flavor to the powder base.
In one embodiment, the step (i) is a step of obtaining an emulsified flavor in which a flavor is emulsified. The fragrance is not limited as long as it can be emulsified, and may be a natural fragrance or a synthetic fragrance. As the fragrance, oil-soluble fragrance or water-soluble fragrance may be used. The average particle size of the emulsified particles contained in the emulsified flavor is not particularly limited, but is preferably about 0.01 to 50 μm, and more preferably about 0.5 to 3 μm, in view of maintaining a more stable emulsified state.
Examples of such flavors include citrus flavors and/or essential oils such as lemon, grapefruit, orange, satsuma mandarin, summer orange, iyo mandarin, ponkan orange, kumquat, lime, suzuki orange, stinky orange, grapefruit, and Shikuwasa; herbs and spices such as peppermint, spearmint, Japanese mint, cinnamon, ginger and the like and/or essential oils; perfume and/or essential oil of flos Jasmini sambac, flos Rosae Rugosae, etc.; spices and/or essential oils of fruits such as strawberry, blueberry, cranberry, raspberry, apple, pear, grape (Kyoho, muscat, etc.), apricot, plum, cherry, blackcurrant, persimmon, California plum, watermelon, mango, lychee, kiwi, guava, passion fruit, acerola cherry, pineapple, banana, etc.; chocolate, cacao, milk, vanilla, cheese, butter, yogurt, black tea, green tea, coffee, liquor, cola, soda, caramel, pudding, coconut, almond, chestnut, sesame, honey, brown sugar, caramel, maple syrup, sweet potato, pumpkin, red bean, soybean powder and other flavors and/or essential oils of foods and beverages; spices for cooking foods such as corn soup, broth, curry, stewed beef, miso soup, hamburger meat, beefsteak, and hand-pulled noodles; musk, sea fragrance, and other cosmetics.
The method of emulsifying the perfume is not limited. In the case of using an oil-soluble flavor, the flavor may be mixed with water as a continuous phase and stirred. When a water-soluble flavor is used, the flavor may be mixed with an oil (e.g., MCT oil (medium-chain fatty acid oil), edible oil and fat, vegetable oil and fat such as soybean oil, rapeseed oil, palm oil, and rice oil, animal oil and fat such as beef tallow and chicken fat) as a continuous phase, and further with a polyhydric alcohol such as propylene glycol, glycerin, and dipropylene glycol, followed by stirring. Examples of the stirring device include a homogenizer, a high-pressure homogenizer, a homomixer, a colloid mill, and a planetary mixer. The emulsification is carried out at, for example, about normal temperature (20 to 30 ℃), and even when heated, it is about 60 ℃ at the maximum. The amount of the perfume added is appropriately set in consideration of the type of the perfume, the intensity of the desired fragrance, and the like, and is preferably added to the obtained emulsified perfume at a ratio of 0.001 to 50% by mass.
In emulsifying the perfume, an emulsifier and/or an emulsion stabilizer may be used. Examples of the emulsifier include surfactants such as sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sodium starch octenylsuccinate, sodium laureth sulfate, sodium cocoyl methyl taurate, sodium cocoyl glutamate, sodium stearate, magnesium stearate, stearyl trimethylammonium chloride, benzalkonium chloride, cocamidopropyl betaine, hydrogenated lecithin, polyoxyethylene sorbitan monolaurate, and polyoxyethylene sorbitan monooleate. Examples of the emulsion stabilizer include gum arabic, xanthan gum, processed starch, guar gum, and the like. These emulsifiers and/or emulsion stabilizers may be used alone or in combination of 2 or more. The amount of the emulsifier and/or emulsion stabilizer added is appropriately set in consideration of the kind of the perfume, the amount of the perfume added, and the like, and is preferably added to the obtained emulsified perfume at a ratio of 0.01 to 50 mass%.
In one embodiment of the production method, the step (ii) is a step of mixing the emulsified flavor with the powder base to adsorb the emulsified flavor to the powder base. The powder base is not particularly limited as long as it is a powder base capable of adsorbing an emulsified flavor, and examples thereof include maltitol, corn starch, microcrystalline cellulose, microfibrillar cellulose, maltose, lactose, dextrin, cyclodextrin, sucrose, glucose (hydrous crystalline glucose and anhydrous crystalline glucose), fructose, guar gum, xanthan gum, sorbitol, palatinol, erythritol, lactitol, xylitol, mannitol, processed starch, indigestible dextrin, amylopectin, pectin, locust bean gum, mannan, gelatin, alginic acid, alginates, carrageenans, karaya gum, hard gum, tragacanth gum, tamarind seed polysaccharides, furcellaran, and the like.
The method for adsorbing the emulsified flavor to the powder base is not particularly limited. For example, the emulsified flavor may be mixed with the powder base, and the mixture may be sufficiently stirred to bring the powder base into contact with the emulsified flavor. Examples of stirring the emulsified flavor and the powder base include a universal mixer, a kneader, a dynamic kneader, and a roll.
The mixing ratio of the emulsified flavor and the powder base is not particularly limited as long as the emulsified flavor can be sufficiently adsorbed to the powder base. The emulsified flavor is preferably added in an amount of 0.1 to 120 parts by mass, more preferably 8 to 100 parts by mass, based on 100 parts by mass of the powder base.
When the state of the emulsified flavor adsorbed on the powder base is in a powder form depending on the kind of the powder base, the proportion of the emulsified flavor, the amount of water contained in the emulsified flavor, and the like, the drying and pulverizing steps are not necessary. However, in the case of clay-like, paste-like or block-like form, the powder may be prepared into an emulsified flavor by a step such as drying or pulverization, if necessary.
When the adsorbed state has a powder shape, the powder can be directly prepared as an emulsified flavor powder in this state, and for example, the powder can be pulverized and further processed into fine powder. When the adsorbed state is clay-like or massive, the powder may be pulverized into a powder of a desired size by a pulverizer. Before the pulverization, drying may be carried out as necessary. Since the perfume is easily scattered by drying, the drying can be performed at a relatively low temperature (for example, about-10 to 80 ℃). When the adsorbed state is pasty, the powder is dried and, if necessary, pulverized to be processed into an emulsified flavor powder.
In the case of drying, a dryer that can be used is not particularly limited, and examples thereof include shelf type dryers, vacuum dryers, freeze dryers, hot air dryers, drum dryers, and the like. When the pulverization is carried out, the pulverizer to be used is not particularly limited, and examples thereof include a hammer mill, a jet mill, a pounder, a pin mill, a dynamic mill, a colloid mill, and a chopper.
In the production method of one embodiment, additives such as an antioxidant, a preservative, various minerals, vitamins, a colorant, and an anti-caking agent may be added within a range not to impair the effects of the present invention.
According to the production method of one embodiment, the emulsified flavor powder preferably has an average particle size of 0.1 to 1000 μm, more preferably 2 to 400 μm. The production method of one embodiment can be carried out on the emulsified flavor powder without a complicated step and without a large-scale apparatus. As a result, it is possible to produce emulsified flavor powders having various fragrances, that is, a small amount of various kinds of emulsified flavor powders in a simple process. In addition, according to the manufacturing method of one embodiment, the substrate is not exposed to a severe environment such as drying under high temperature conditions. Therefore, the obtained emulsified flavor has a sufficient perfuming action even when a lemon flavor or the like known to be relatively easily deteriorated is used.
The emulsified perfume powder thus obtained can be easily added to various products. Examples of such products include foods, drinks, cosmetics (e.g., emulsion, foundation, toilet powder, lipstick), fragrances (e.g., aromatic products, physical deodorants, chemical deodorants, and deodorant agents), pharmaceuticals (e.g., prescription pharmaceuticals and general pharmaceuticals), quasi-drugs (e.g., prescription quasi-drugs, control quasi-drugs, and quasi-drugs), repellents (e.g., insect repellents, bird repellents, and animal repellents), and daily necessities (e.g., detergents, toiletries, and stationery). In particular, examples of the food and drink include snacks such as chewing gum, candy, soft candy, gummy candy, sheet candy, snack, chocolate, cookie, biscuit, cracker, rice cake sheet, and cactus; japanese snacks such as steamed bread, dumpling, bronze gong, and mutton soup; western-style snacks such as cakes, bavaria cream pastries, mousses, puddings, jellies, etc.; frozen desserts such as ice cream and fruit juice; refreshing drinks such as fruit drinks, vegetable drinks, carbonated drinks, coffee drinks, tea drinks, sports drinks, and cocoa drinks; powdered soft drinks; various frozen foods; bread such as white bread and French bread; bread for cooking such as sandwich, hot dog, hamburger, etc.; dairy products such as yogurt, milk drinks, processed cheese, etc.; instant foods such as instant noodles, steamed curry, instant miso soup, instant soup, etc.; curry sauce, stew sauce, etc.; processed products of aquatic products and livestock meat such as fish cake, cylindrical fish cake, fried fish cake, ham, sausage, and dried food; sauces, soy sauce, noodle sauce, barbecue sauce, dressing, mayonnaise, ketchup, powdery food spread on rice, and the like; nursing food, infant supplementary food, emergency food, nutrition supplementary food, etc.
The emulsified flavor powder obtained by the production method of one embodiment is added to a food or drink so as to be in a proportion of preferably 0.01 to 10% by mass, more preferably 0.05 to 5% by mass.
[ examples ] A method for producing a compound
The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.
(example 1)
A mixture of 45g of microcrystalline cellulose and 5g of maltitol was used as the powder base. To the mixture, 50g of lemon emulsified flavor was added and stirred so that the lemon emulsified flavor was adsorbed to the mixture. The lemon emulsified flavor is an O/W type emulsified flavor having water as a continuous phase, and is obtained by a usual production method using lemon oil, glycerin, gum arabic and ion-exchanged water. The powder base with the lemon emulsified flavor adsorbed is spread over a stainless steel square pan in as uniform a manner as possible. Next, the stainless steel square pan was placed in a shelf type hot air dryer and the powder base with the lemon emulsified flavor adsorbed was dried at about 60 ℃ for 90 minutes. Subsequently, the dried product was pulverized by a sanitary crusher (manufactured by Sanzhu industries Co., Ltd.) and passed through a 16-mesh (about 1mm open) sieve to obtain about 49g of an emulsified flavor powder.
(example 2)
The same procedure as in example 1 was repeated except that rose emulsified perfume was used instead of lemon emulsified perfume to obtain about 49g of emulsified perfume powder. The rose emulsified flavor is also obtained by a general production method, like the lemon emulsified flavor.
(example 3)
An emulsified flavor powder of about 49g was obtained in the same manner as in example 1, except that a corn emulsified flavor was used instead of the lemon emulsified flavor. The corn emulsion flavor is also obtained by a general production method, like the lemon emulsion flavor.
(example 4)
An emulsified flavor powder of about 49g was obtained in the same manner as in example 1, except that a cinnamon emulsified flavor was used instead of a lemon emulsified flavor. The cinnamon emulsion flavor is also obtained by a general production method, like the lemon emulsion flavor.
(example 5)
Anhydrous crystalline glucose was used as the powder base. 99g of anhydrous crystalline glucose was mixed with 1g of lemon emulsion flavor and stirred, so that the lemon emulsion flavor was adsorbed on the anhydrous crystalline glucose. The lemon emulsified flavor was the same as that used in example 1. Subsequently, the powder base (anhydrous crystalline glucose) having the lemon emulsified flavor adsorbed thereon was passed through a 16-mesh sieve to obtain about 95g of emulsified flavor powder.
(example 6)
The same procedure as in example 5 was repeated except that rose emulsified flavor was used instead of lemon emulsified flavor to obtain about 95g of emulsified flavor powder. The rose emulsified flavor is also obtained by a general production method, like the lemon emulsified flavor.
(example 7)
An emulsified flavor powder of about 95g was obtained in the same manner as in example 5, except that a corn emulsified flavor was used instead of the lemon emulsified flavor. The corn emulsion flavor is also obtained by a general production method, like the lemon emulsion flavor.
(example 8)
An emulsified flavor powder of about 95g was obtained in the same manner as in example 5, except that a cinnamon emulsified flavor was used instead of a lemon emulsified flavor. The cinnamon emulsion flavor is also obtained by a general production method, like the lemon emulsion flavor.
(example 9)
Maltose was used as the powder base. 80g of maltose was mixed with 20g of the cocoa emulsion flavor and stirred so that the cocoa emulsion flavor was adsorbed to maltose. The cocoa emulsified flavor is a W/O type emulsified flavor having oil as a continuous phase, and is obtained by a usual production method using a cocoa flavor, a glycerin fatty acid ester and an edible oil. Subsequently, the powder base (maltose) with the cocoa emulsified flavor adsorbed thereon was passed through a 16-mesh sieve to obtain about 95g of an emulsified flavor powder.
Next, sensory evaluation was performed on the emulsified flavor powders of examples 1 to 8 using the O/W type emulsified flavor as a raw material, as represented by the emulsified flavor powder of example 1. Specifically, sensory evaluation was performed as follows. After the lemon-flavored candy tablets were produced using the emulsified flavor powder obtained in example 1, the candy tablets were stored at a temperature of about 35 ℃ for 30 days. Storage at about 35 ℃ for 30 days corresponds to storage at ordinary temperature for about 90 days. This is because the effect as a perfume is exhibited even after long-term storage or storage under high temperature conditions such as summer.
The obtained lemon-flavored sheet candies were tasted by 6 trained men and women, who had sufficient experience, and evaluated for (1) initial intensity (intensity of flavor immediately after being put into the mouth), (2) middle to last flavor (flavor after a lapse of time after being put into the mouth), (3) deterioration odor, (4) aftertaste, and (5) overall palatability.
Regarding (1), 5 points were given when strong flavor was sensed immediately after putting into the mouth, and 1 point was given when little flavor was sensed, and evaluation was performed on 5 ranks of 5 to 1 points in accordance with the strength of flavor. Regarding (2), 5 points were given when the flavor was perceived after a certain period of time in the mouth, and 1 point was given when the flavor was hardly perceived, and evaluation was performed on 5 ranks of 5 to 1 points in accordance with the intensity of the flavor. Regarding (3), 5 points were given when no deterioration odor occurred during storage in a high-temperature environment was perceived, and 1 point was given when deterioration odor was strongly perceived, and evaluation was performed on 5 ranks of 5 to 1 points in accordance with the strength of deterioration odor. Regarding (4), 5 points were assigned when the aftertaste was good and 1 point was assigned when the aftertaste was poor, and evaluation was made on 5 ranks from 5 points to 1 point according to the merits of the aftertaste. Regarding (5), the overall judgment was made, and the overall taste was evaluated in 5 ranks of 5 to 1, with a good taste being perceived and a poor taste being perceived. For each evaluation item, the average scores of 12 panelists are shown in table 1.
A conventional lemon-flavored candy tablet was similarly produced by using a spray-dried flavor powder (conventional flavor powder) using a lemon flavor as a raw material, instead of the emulsified flavor powder obtained in example 1. After the conventional tablet candy was produced by using the spray-dried flavor powder, it was stored at a temperature of about 35 ℃ for 30 days. Both of the lemon-flavored sheet candies produced using the emulsified flavor powder obtained in example 1 and the conventional lemon-flavored sheet candies produced using the conventional spray-dried flavor powder were added so that the mass of each 1 sheet was substantially the same and the flavor powder was equivalent in terms of the amount of lemon flavor as a starting material. The 12 panelists were allowed to taste the obtained conventional lemon-flavored sheet candies, and evaluated the above-mentioned items (1) to (5). The average of 12 panelists is shown in table 1.
Chocolate-flavored candy tablets were similarly produced using the emulsified flavor powder of example 9 using a W/O type emulsified flavor as a raw material, instead of the emulsified flavor powder obtained in example 1. After the chocolate-flavored candy chips were produced using the emulsified flavor powder of example 9, the chips were stored at a temperature of about 35 ℃ for 30 days. The obtained chocolate-flavored plate-like candies were tasted by the 12 panelists, and evaluated for the above (1) to (5). The average of 12 panelists is shown in table 1.
A conventional chocolate-flavored candy tablet was similarly produced by using a spray-dried flavor powder (conventional flavor powder) using a cocoa flavor as a raw material in place of the emulsified flavor powder obtained in example 9. After the conventional candy chips were produced by using the spray-dried flavor powder, the candy chips were stored at a temperature of about 35 ℃ for 30 days. Both of the chocolate-flavored sheet candies obtained using the emulsified flavor powder obtained in example 9 and the conventional chocolate-flavored sheet candies obtained using the conventional spray-dried flavor powder were added so that the mass of each 1 tablet was approximately the same and the flavor powder was equivalent in terms of cocoa flavor as a starting material. The 12 panelists tasted the obtained conventional chocolate-flavored candy tablets, and evaluated the above (1) to (5). The average of 12 panelists is shown in table 1.
Very good (Table 1)
As shown in table 1, it is understood that the emulsified flavor powder obtained by the production method of the present invention exhibits substantially the same or more excellent effects as the conventional spray-dried flavor powder in terms of flavor and taste. Further, the emulsified flavor powder obtained by the production method of the present invention is suppressed in deterioration smell compared with conventional spray-dried flavor powders. Therefore, it is found that the emulsified flavor powder obtained by the production method of the present invention is less likely to deteriorate even when stored for a long period of time or under high temperature conditions such as summer.
Claims (3)
1. A method of manufacturing an emulsified flavor powder, comprising:
a step for obtaining an emulsified flavor in which a flavor is emulsified; and
mixing the emulsified flavor with the powder base to adsorb the emulsified flavor to the powder base.
2. The production method according to claim 1, wherein the emulsified flavor is added in a proportion of 0.1 to 120 parts by mass with respect to 100 parts by mass of the powder base.
3. The production method according to claim 1 or 2, wherein the emulsified particles contained in the emulsified flavor have an average particle diameter of 0.01 to 50 μm.
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019072183 | 2019-04-04 | ||
| JP2019-072183 | 2019-04-04 | ||
| JP2020030623A JP6963329B2 (en) | 2019-04-04 | 2020-02-26 | Manufacturing method of emulsified fragrance powder |
| JP2020-030623 | 2020-02-26 | ||
| PCT/JP2020/010583 WO2020203127A1 (en) | 2019-04-04 | 2020-03-11 | Method for preparing emulsified perfume powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113631693A true CN113631693A (en) | 2021-11-09 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202080023695.9A Pending CN113631693A (en) | 2019-04-04 | 2020-03-11 | Method for producing emulsified perfume powder |
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|---|---|
| JP (1) | JP6963329B2 (en) |
| CN (1) | CN113631693A (en) |
| TW (1) | TW202102124A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115736224A (en) * | 2022-12-01 | 2023-03-07 | 波顿香料股份有限公司 | Enzymolysis butter powder essence and preparation method thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6975831B2 (en) * | 2019-10-10 | 2021-12-01 | 三栄源エフ・エフ・アイ株式会社 | A composition for improving aroma retention, and a method for producing the same. |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008163133A (en) * | 2006-12-27 | 2008-07-17 | Kao Corp | Granulate composition |
| CN105112162A (en) * | 2015-08-25 | 2015-12-02 | 东莞波顿香料有限公司 | Multifunctional essence slow-release carrier and preparation method thereof |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3413288B2 (en) * | 1994-08-05 | 2003-06-03 | 高砂香料工業株式会社 | Manufacturing method of powdered flavor |
| JPH08116910A (en) * | 1994-10-26 | 1996-05-14 | Kao Corp | Production of hydrous powdery spice composition |
| JPH08294373A (en) * | 1995-04-28 | 1996-11-12 | Freunt Ind Co Ltd | Aroma retention granule, production thereof and food product using the same |
| JP3808202B2 (en) * | 1998-03-30 | 2006-08-09 | 株式会社ポッカコーポレーション | Powdered food and its manufacturing method |
| JP2017006092A (en) * | 2015-06-25 | 2017-01-12 | 高砂香料工業株式会社 | Powder spice composition |
-
2020
- 2020-02-26 JP JP2020030623A patent/JP6963329B2/en active Active
- 2020-03-11 CN CN202080023695.9A patent/CN113631693A/en active Pending
- 2020-03-26 TW TW109110253A patent/TW202102124A/en unknown
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008163133A (en) * | 2006-12-27 | 2008-07-17 | Kao Corp | Granulate composition |
| CN105112162A (en) * | 2015-08-25 | 2015-12-02 | 东莞波顿香料有限公司 | Multifunctional essence slow-release carrier and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115736224A (en) * | 2022-12-01 | 2023-03-07 | 波顿香料股份有限公司 | Enzymolysis butter powder essence and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP6963329B2 (en) | 2021-11-05 |
| JP2020169312A (en) | 2020-10-15 |
| TW202102124A (en) | 2021-01-16 |
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