CN114727634A - 颗粒产品及其生产工艺 - Google Patents
颗粒产品及其生产工艺 Download PDFInfo
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- CN114727634A CN114727634A CN202080081889.4A CN202080081889A CN114727634A CN 114727634 A CN114727634 A CN 114727634A CN 202080081889 A CN202080081889 A CN 202080081889A CN 114727634 A CN114727634 A CN 114727634A
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- binder
- group
- products
- particles
- gum
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Abstract
本发明涉及一种用于生产含有一种或多种食用香料和/或增味剂的附聚颗粒产品的工艺。通过喷洒某些粘合剂，显著改善该颗粒产品的储存稳定性，并且特别地，保护食用香料和/或增味剂不被氧化。本发明还涉及含有一种或多种食用香料和/或增味剂的颗粒产品，优选地，该产品通过根据本发明的工艺生产，本发明还涉及某些物质用于改善含有一种或多种食用香料和/或增味剂的颗粒产品的储存稳定性的用途。
Description
技术领域
本发明涉及一种用于生产含有一种或多种食用香料和/或增味剂的附聚颗粒产品的工艺。通过喷洒某些粘合剂，显著改善所述颗粒产品的储存稳定性，并且特别地，保护所述食用香料和/或增味剂不被氧化。本发明还涉及含有一种或多种食用香料和/或增味剂的颗粒产品。优选地，该产品通过根据本发明的工艺制备。本发明还涉及某些物质用于改善含有一种或多种食用香料和/或增味剂的颗粒产品的储存稳定性的用途。
背景技术
具有活性成分的颗粒的生产对食品和饮料行业以及制药工业中的应用十分重要。例如，速溶产品通常是干粉状的，香料颗粒用于茶包或调味混合物。但颗粒形式也能有利于药品中活性成分的加工。通常，根据应用，需要提供一定尺寸的颗粒，该颗粒形成具有流动性的粉末，即使在长期储存过程中也不会结块、磨损或形成粉尘。此外，在最终应用之前，掺入颗粒中的活性成分不应分解、释放。
EP0705062B1涉及一种用于生产乳制品例如婴儿食品的附聚粉末的工艺，其中浓缩液体先在干燥室中被雾化并附聚。然后将所述附聚颗粒置于内部流化床中，并最终转移到外部流化床。通过将由此获得的一部分粉末返回到干燥室来划分粉末，同时将水雾化在另一部分粉末上，以进一步附聚产品。
GB 1167692A描述了一种工艺，其中将附聚剂喷洒在流化床中的颗粒上，由此润湿颗粒从而使其彼此粘合在一起。该工艺尤其可应用于诸如糖、面粉、奶粉或淀粉之类的食品，并且例如将水、糖液或炼乳等用作附聚剂。
AU2007336516B2公开了一种通过流化喷雾干燥来生产附聚物的工艺，其中分离较大的颗粒，并且通过空气流将尚未附聚的粉尘返回到干燥室以进一步附聚。根据AU2007336516B2，该工艺有利地用于制备含有低溶解度活性成分的药物。例如，将活性成分与作为载体的聚合物一起进行喷雾干燥。
颗粒状的香料物质用于多种食品和轻奢食品中。在此类香料颗粒的生产中，通常必须满足粒度分布、颗粒的机械稳定性和储存稳定性方面的一定要求。特别地，最理想的是实现颗粒的最大可能的香料负载量，同时确保以在最终应用之前香料不会过早释放或分解或挥发的方式将香料掺入颗粒。食用香料和增味剂也经常对大气氧的氧化特别敏感，这极大地限制了储存稳定性。因此，需要改进已知的制造工艺和所用材料的选择。
EP1064856B1描述了一种用于生产在基质中含有诸如食用香料的活性成分的微胶囊的工艺。该工艺包括多个步骤，其中首先将活性成分与至少一种低分子量碳水化合物或多元醇和成膜组分一起在乳剂或悬浮液中进行喷雾干燥，然后转移到流化床中进一步干燥。
在EP3117720A1中一种已知工艺中，生产具有某最小尺寸的粉状颗粒。在根据EP3117720A1的工艺中使用的设备在图1中示出。该方法包括以下步骤：
(i)在喷雾干燥附聚设备中通过喷雾干燥来生产粉状颗粒，该设备在腔室的上部具有喷雾干燥部(A)，用于对从进液喷雾器(Z1)喷出的进液进行干燥，
(ii)在喷雾干燥附聚设备中的集成流化床(B)中向该粉状颗粒喷洒粘合剂液体，其中集成流化床位于腔室的下部，在腔室中，通过附接到流化床(B)底部的喷嘴或喷雾器结构(Z2)向步骤(i)中的喷雾干燥部的粉末喷洒粘合剂液体，
由此，所述颗粒在生产过程中一直保持运动并向上涡旋。
EP3117720A1中描述的工艺可用于生产香料颗粒。在EP3117720A1的示例中，将通过该方法生产的颗粒在人工气候室中储存144小时，经判定，吸湿性致使的该颗粒的重量增加。然而，EP3117720A1没有涉及香料颗粒的储存稳定性，特别是香料在数月内的稳定性。
发明内容
本发明的一个目的在于提供香料颗粒及其生产工艺，使得所述香料颗粒应适用于食品和轻奢食品。特别地，该颗粒应具有合适的尺寸，耐磨，低粉尘值以及良好的流动性，即不易结块。
此外，本发明的一个目的在于确保香料颗粒可以通过有效的工艺生产，并且具有良好的储存稳定性，优选在数月至几年内的储存稳定性。特别地，该香料物质不应过早释放，并且应被保护不被氧化。
上述目的通过一种用于生产含有一种或多种食用香料和/或增味剂的颗粒产品的工艺来实现，该工艺包括：
(i)通过在喷雾干燥设备的干燥室中进行喷雾干燥来生产包括一种或多种食用香料和/或增味剂和一种或多种载体或由一种或多种食用香料和/或增味剂和一种或多种载体组成的颗粒，
(ii)在集成到所述干燥室中的流化床中，向该颗粒喷洒一种或多种粘合剂，所述粘合剂选自由具有还原基团的单糖或多糖和糖醇或其混合物组成的组，其中所述粘合剂的使用总量为在水溶液中浓度为10vol％至30vol％，优选地为10vol％至20vol％，
其中步骤(i)和(ii)同时进行，并且所述颗粒在干燥室中一直保持运动并附聚，并且
所述粘合剂的水溶液不含任何食用香料和/或增味剂。
优选地，如上所述的工艺是一种连续工艺，其中在不中断该工艺的情况下，连续地将已经达到一定尺寸的附聚物从干燥室中移出。
所述颗粒在干燥室中一直保持运动、并被搅拌和/或循环。这确保了较小的颗粒和粉尘不断地被粘合剂润湿，接着二者很可能与其他颗粒碰撞并进一步附聚。由于粘合剂润湿的颗粒的频繁碰撞，在该工艺中形成的是多孔结构的松散附聚物，而不是涂覆有粘合剂的单个颗粒。有利的是，根据本发明的工艺可在具有集成流化床的喷雾干燥室中进行，而不需要转移到另一装置。EP3117720A1中描述了分离此类附聚到所需尺寸的颗粒的方法，以及用粘合剂进行有效润湿以及颗粒的循环。优选地，根据本发明的工艺在如EP3117720A1中所公开的喷雾干燥附聚设备中进行。
在本发明的上下文中，颗粒产品是指由颗粒组成的任何产品。特别地，颗粒产品是颗粒或粉末。颗粒产品也可包括附聚颗粒或由附聚颗粒组成。
在本发明的上下文中，已经发现粘合剂的选择和组成在稳定附聚颗粒中的食用香料和/或增味剂方面起决定性作用。当粘合剂以10％至30％、优选10％至20％的浓度使用时，获得特别好的结果。在本文中，粘合剂的浓度决定了粘合剂在待附聚颗粒表面上的干燥速率。粘合剂的选择还可控制在该工艺中颗粒“粘在一起”的强度。粘合剂的分子量越高，干燥越慢；如果随后仍以过高的浓度使用的话，流化床会塌陷，因为颗粒太快粘在一起或粘合的太紧以致于存在的气流无法再将颗粒流化和干燥。此外，已经表明，粘合剂的选择对香料颗粒的稳定性和储存稳定性具有重大影响。通过使用本发明的粘合剂，可生产大体积密度、低粉尘值、可流动、非粘结、附聚的颗粒。单糖或多糖和糖醇是特别合适的，并且使用含有还原基团的物质或混合物的特别有利之处在于有效地保护食用香料和/或增味剂不被氧化。这能够显著改善香味颗粒的储存稳定性。
在步骤(ii)中使用的粘合剂液体按照约10％至30％的浓度制备，并且进料量按照在步骤(i)中使用的喷雾乳剂的进料量计算。例如，每100升喷雾乳剂，加入约10升粘合剂液体，或换成固体的话，对于喷雾乳剂中每50kg固体，喷洒干重约1kg的粘合剂。
单糖或多糖包括单糖、二糖、寡糖和多糖。根据本发明待使用的单糖和多糖含有还原基团，即具有还原性能的游离醛基。特别地，具有还原基团的单糖或多糖或它们的混合物具有至少8个、优选为至少12个、特别优选为至少18个右旋糖当量。
如上所述的工艺是优选的，其中所述粘合剂选自由以下物质组成的组：糖醇，特别是甘露醇；具有还原基团的单糖、二糖和寡糖或含有具有还原基团的单糖、二糖和/或寡糖或由具有还原基团的单糖、二糖和/或寡糖组成的混合物，特别是葡萄糖、甘露糖、半乳糖、麦芽糖、乳糖、纤维二糖和麦芽糖糊精；以及具有还原基团的多糖，优选为植物胶，特别是阿拉伯树胶、黄蓍胶、印度胶、琼脂、角叉菜胶、瓜尔豆粉和角豆胶(carubin)。
具有还原基团的单糖、二糖和寡糖或含有具有还原基团的单糖、二糖和/或寡糖或由具有还原基团的单糖、二糖和/或寡糖组成的混合物优选具有至少8个、优选为至少12个、特别优选为至少18个右旋糖当量。
特别地，同样根据本发明，将植物胶和改性淀粉的组合作为粘合剂。
使用提及的优选粘合剂，可获得特别稳定的颗粒，其中增味剂和/或食用香料即使在储存较长时间之后，也不会过早释放或分解。令人惊奇的是，已经发现该粘合剂中的还原基团特别有效地保护食用香料或增味剂不被氧化，即使粘合剂最初仅用于附聚并且没有完全覆盖或密封颗粒。
进一步优选的是如上所述的工艺，其中食用香料和/或增味剂选自由以下物质组成的组：水果香料，尤其是柑橘香料；肉、蔬菜和调味品香料；以及肉、蔬菜和调味品提取物。具体的食用香料和/或增味剂如下所述。
柑橘香料对氧化特别敏感，通过上述粘合剂将有效地保护柑橘香料不被氧化。
还优选的是如上所述的工艺，其中所述载体选自由以下物质组成的组：麦芽糖糊精、糊精、淀粉、面粉和纤维材料。
纤维材料是来自纤维素、改性纤维素、谷物纤维(例如，小麦或燕麦)、水果和蔬菜纤维(例如，苹果、胡萝卜、马铃薯、豌豆或竹子)的不溶性食用纤维。优选地，该纤维材料具有10μm至500μm的典型粒度。
根据本发明优选的是如上所述的工艺，其中在步骤i)中，喷洒包括一种或多种食用香料和/或增味剂、一种或多种载体和至少一种乳化剂的乳剂，优选地，其中食用香料和/或增味剂以与至少一种乳化剂为2:1至1:2、优选为1.5:1至1:1.5的比例来使用，和/或其中食用香料和/或增味剂以与载体为1:2至1:4、优选为1:2.5至1:3.5的比例来使用。
进一步优选的是如上所述的工艺，其中至少一种乳化剂选自由以下物质组成的组：阿拉伯树胶、改性淀粉、蛋白质特别是植物蛋白质、天然或改性果胶和大豆多糖的可溶性组分。
优选地，步骤(i)中使用的(喷雾)乳剂包括10wt％至30wt％、优选地为15wt％至25wt％的食用香料和/或增味剂，10wt％至30wt％、优选地为15wt％至25wt％的乳化剂和40wt％至80wt％、优选地为50wt％至70wt％的载体。这些物质用水调节至具有足够的粘度，所用的水量约等于或稍少于前述组分的重量。
根据本发明还优选的是一种工艺，其中步骤(i)的乳剂以与步骤(ii)的粘合剂溶液为5:1至15:1、优选为8:1至12:1的体积比来使用，和/或步骤(i)的乳剂中的固体以与步骤(ii)的粘合剂溶液中的固体为30:1至70:1、优选为40:1至60:1的重量比来使用。
本发明还涉及一种颗粒产品，优选地，通过如上所述的工艺生产或可生产，其中所述产品由颗粒组成，所述颗粒包括食用香料和/或增味剂和一种或多种用粘合剂附聚的载体或由食用香料和/或增味剂和一种或多种用粘合剂附聚的载体组成，其中附聚颗粒具有多孔结构，并且其中粘合剂选自由以下物质组成的组：具有还原基团的单糖或多糖和糖醇或其混合物，并且其中粘合剂不含食用香料和/或增味剂。
特别地，具有还原基团的单糖或多糖或其混合物具有至少8个、优选为至少12个、更优选为至少18个右旋糖当量。
根据本发明的产品是食用香料和/或增味剂颗粒的松散附聚物。因此，粘合剂仅不完全覆盖颗粒的表面。特别地，根据本发明的产品不同于具有“洋葱结构”的单个包覆颗粒，在“洋葱结构”中存在完全且均匀地被数层粘合剂中的其中一层覆盖的核。相反，本发明的产品具有“葡萄结构”，其中单个颗粒通过粘合剂粘合在一起。产品具有多孔结构，因此易于快速地分散或溶解在水中，这特别有利于在速溶产品中的使用。
由于粘合剂本身不含任何食用香料和/或增味剂，食用香料和/或增味剂无法均匀地分布在附聚物上，并且几乎不附在表面上，因此，粘合剂有效地保护食用香料和/或增味剂不被氧化。值得注意的是，粘合剂仅仅是将颗粒粘在一起，而未在其表面上形成封闭层。然而，令人惊奇的是，表面上存在的还原基团似乎足以保护食用香料和/或增味剂不被氧化。
图2示出了未附聚的具有柠檬调味料的喷雾干燥颗粒。图3示出了用水附聚的相同的喷雾干燥颗粒。尽管在此形成了与根据本发明的产品(图4，用阿拉伯树胶附聚，图5，用麦芽糖糊精附聚)类似的结构，但水不能保护颗粒不被氧化。
优选的是如上所述的颗粒产品，其中所述粘合剂选自由以下物质组成的组：糖醇，特别是甘露醇；具有还原基团的单糖、二糖和寡糖或含有具有还原基团的单糖、二糖和/或寡糖或由具有还原基团的单糖、二糖和/或寡糖组成的混合物，特别是葡萄糖、甘露糖、半乳糖、麦芽糖、乳糖、纤维二糖和麦芽糖糊精；以及具有还原基团的多糖，优选为植物胶，特别是阿拉伯树胶、黄蓍胶、印度胶、琼脂、角叉菜胶、瓜尔豆粉和角豆胶。
具有还原基团的单糖、二糖和寡糖或含有具有还原基团的单糖、二糖和/或寡糖或由具有还原基团的单糖、二糖和/或寡糖组成的混合物优选具有至少8个、优选为至少12个、特别优选为至少18个右旋糖当量。
进一步优选的是如上所述的颗粒制品，包括以下物质或由以下物质组成：
-2wt％至35wt％、优选地为15wt％至25wt％的食用香料和/或增味剂，以及
-65wt％至98wt％的载体、粘合剂和乳化剂，
其中，在粘合剂或者一种、多种或所有粘合剂不同于载体和/或乳化剂的情况下，所述颗粒产品包括1wt％至10wt％、优选地为5wt％至8wt％的粘合剂，在每种情况下均基于所述产品的总重量。
优选地，根据本发明的产品通过如上所述的工艺生产。在该工艺中，步骤(i)中使用的载体和/或乳化剂可以是或包括与步骤(ii)中使用的粘合剂相同的物质。因此所生产的颗粒对应载体、乳化剂和粘合剂的总和，重量百分比为65％至89％。如果步骤(i)中使用的载体和乳化剂不同于步骤(ii)中使用的粘合剂，粘合剂的重量百分比为颗粒的1％至10％。
特别优选的是如上所述的颗粒产品，其中所述载体选自由以下物质组成的组：麦芽糖糊精、糊精、淀粉、面粉和纤维材料，和/或其中乳化剂选自由以下物质组成的组：阿拉伯树胶、改性淀粉、蛋白质，特别是植物蛋白质、天然或改性果胶和大豆多糖的可溶性组分。
特别优选的是通过如上所述的工艺生产或可生产的如上所述的颗粒产品。
在一个优选的实施例中，制品的附聚颗粒的D50值为100μm至600μm，优选地为200μm至500μm，更优选地为300μm至400μm。
所述产品的粒度和粒度分布在许多应用中起作用。例如，颗粒的尺寸应尽可能均匀，并且不应有较大的附聚物突出。
在另一个优选的实施例中，颗粒产品具有流动性，流动性以FFC值计为14或更小，优选地为12或更小。
根据本发明的流值为14或更小或12或更小的颗粒产品是非粘性的，并且优选地，具有良好的溶解性。该性能对最终用途和应用范围具有重大影响，因而对于用于食品行业的粉末和颗粒来说特别重要。因此，由此获得的颗粒提高了产品质量。优选地，该颗粒自由流动，无粉尘。此类颗粒易于定量给料，更易于加工，并且可用于广泛的应用中。
在另一个优选的实施例中，所述颗粒产品的体积密度为至少300g/L，优选地为至少400g/L。
进一步优选地，所述颗粒产品的体积密度在200g/L至600g/L的范围内，优选地，在300g/L至500g/L的范围内。
较大的密度体积意味着颗粒具有稳定的核，因此具有较高的稳定性，特别是耐磨性。良好的粘合剂改善了附聚颗粒的粘聚性，并因此改善了其稳定性，因此粘合剂的选择直接影响体积密度。有利的是，根据本发明使用的粘合剂同样能够实现如上所述的体积密度。
进一步优选的是如上所述的颗粒产品，其中粉尘值为13或更小，优选地为12或更小，更优选地为10或更小。
根据本发明的颗粒产品的粉尘值为13或更小，优选地为12或更小，意味着附聚物特别稳定，可以有利地被填充、储存和运输，而不会造成磨损或形成粉尘。在本文中，粘合剂的正确选择也是至关重要的，而且已经表明，根据本发明使用的粘合剂满足维持上述粉尘值的必要要求。
在根据本发明的颗粒产品的另一个优选实施例中，所述增味剂和/或食用香料选自由以下物质组成的组：水果香料，特别是柑橘香料；肉、蔬菜和调味品香料；以及肉、蔬菜和调味品提取物。
在根据本发明的颗粒产品中，所含的增味剂和/或食用香料被稳定地掺入，并且特别是被保护免于氧化。这显著改善储存稳定性，并使诸如柑橘香料等氧化敏感型香料稳定数月。
根据本发明使用的增味剂和/或食用香料特别选自由以下物质组成的组：苯乙酮、己酸烯丙酯、α-紫罗兰酮、β-紫罗兰酮、茴香醛、乙酸茴香酯、甲酸茴香酯、苯甲醛、苯并噻唑、乙酸苄酯、苄醇、苯甲酸苄酯、丁酸丁酯、己酸丁酯、丁烯基酞内酯、香芹酮、莰烯、石竹烯、桉叶素、乙酸肉桂酯、柠檬醛、香茅醇、香茅醛、乙酸香茅酯、乙酸环己酯、伞花烃、大马酮、癸内酯、二氢香豆素、二甲基邻氨基苯甲酸甲酯、十二内酯、乙酸乙氧乙酯、丁酸乙酯、酪酸乙酯、癸酸乙酯、己酸乙酯、丁烯酸乙酯、呋喃酮乙酯、乙基愈创木酚、异丁酸乙酯、异戊酸乙酯、乳酸乙酯、丁酸甲基乙酯、丙酸乙酯、桉叶油素、丁子香酚、庚酸乙酯、4-(对羟苯基)-2-丁酮、γ-癸内酯、香叶醇、乙酸香叶酯、乙酸香叶酯、葡萄柚醛、二氢茉莉酮酸甲酯(例如B.
)、洋茉莉醛、2-庚酮、3-庚酮、4-庚酮、反式-2-庚烯醛、顺式-4-庚烯醛、反式-2-己烯醛、顺式-3-己烯醇、反式-2-己烯酸、反式-3-己烯酸、顺式-2-乙酸己烯酯、顺式-3-乙酸己烯酯、顺式-3-己烯基己酸酯、反式-2-己烯基己酸酯、顺式-3-甲酸己烯酯、顺式-2-乙酸己酯、顺式-3-乙酸己酯、反式-2-乙酸己酯、顺式-3-甲酸己酯、帕拉羟基苄基丙酮、异戊醇、异戊酸异戊酯、丁酸异丁酯、异丁醛、异丁子香酚甲基醚、异丙基甲基噻唑、月桂酸、乙酰丙酸、芳樟醇、芳樟醇氧化物、乙酸芳樟酯、薄荷醇、薄荷呋喃、邻氨基苯甲酸甲酯、甲基丁醇、甲基丁酸、2-甲基乙酸丁酯、己酸甲酯、肉桂酸甲酯、5-甲基糠醛、3,2,2-甲基环戊烯醇酮、6,5,2-甲基庚烯酮、二氢茉莉酮酸甲酯、茉莉酮酸甲酯、2-甲基丁酸甲酯、2-甲基-2-戊烯酸、硫代丁酸甲酯、3,1-甲基硫代己醇、3-乙酸甲基硫代己酯、橙花醇、橙花醇乙酸酯、反式，反式-2,4-壬二烯醛、2,4-壬二烯醇、2,6-壬二烯醇、2,4-壬二烯醇、圆柚酮、δ辛内酯、γ-辛内酯、2-辛醇、3-辛醇、1,3-辛烯醇、1-乙酸辛酯、3-乙酸辛酯、棕榈酸、三聚乙醛、水芹烯、戊二酮、乙酸苯乙酯、苯乙醇、苯乙醇、异戊酸苯乙酯、胡椒醛、丙醛、丁酸丙酯、胡薄荷酮、长叶薄荷醇、甜橙醛、硫噻唑、萜品烯、萜品醇、萜品油烯、8,3-硫薄荷酮、4,4,2-硫甲基戊酮、麝香草酚、δ-十一碳内酯、γ-十一碳内酯、朱栾倍半萜、戊酸、香草醛、乙偶姻、乙基香草醛、乙基香草醛异丁酸酯(＝3-乙氧基-4-异丁酰氧基苯甲醛)、2,5-二甲基-4-羟基-3(2H)-呋喃酮及其衍生物(优选高呋喃醇(＝2-乙基-4-羟基-5-甲基-3(2H)-呋喃酮)、高呋喃醇(＝2-乙基-5-甲基-4-羟基-3(2H)-呋喃酮和5-乙基-2-甲基-4-羟基-3(2H)-呋喃酮)、麦芽酚及其衍生物(优选乙基麦芽酚)、香豆素及其衍生物、γ-内酯(优选γ-十一内酯、γ-壬内酯、γ-癸内酯)、δ-内酯(优选4-甲基δ癸内酯、二氢戊基吡喃酮、δ癸内酯、块茎内酯)、山梨酸甲酯、二香草醛、4-羟基-2(或5)-乙基-5(或2)-甲基-3(2H)-呋喃酮、2-羟基-3-甲基-2-环戊烯酮、3-羟基-4,5-二甲基-2(5H)-呋喃酮、乙酸异戊酯、乙基丁酸酯、正丁基丁酸酯、丁酸异戊酯、乙基3-甲基丁酸酯、正己酸乙酯、正己酸烯丙酯、正己酸正丁酯、正辛酸乙酯、3-甲基-3-苯基缩水甘油酸乙酯、2-反式-4-顺式-癸二烯酸乙酯、4-(对羟基苯基)-2-丁酮、1,1-二甲氧基-2,2,5-三甲基-4-己烷、2,6-二甲基-5-庚烯-1-醛和苯乙醛、2-甲基-3-(甲硫基)呋喃、2-甲基-3-呋喃硫醇、双(2-甲基-3-呋喃基)二硫化物、糠基硫醇、甲硫基丙醛、2-乙酰基-2-噻唑啉、3-巯基-2-戊酮、2,5-二甲基-3-呋喃硫醇、2,4,5-三甲基噻唑、2-乙酰基噻唑、2，4-二甲基-5-乙基噻唑、2-乙酰基-1-吡咯啉、2-甲基-3-乙基吡嗪、2-乙基-3,5-二甲基吡嗪、2-乙基-3,6-二甲基吡嗪、2,3-二乙基-5-甲基吡嗪、3-异丙基-2-甲氧基吡嗪、3-异丁基-2-甲氧基吡嗪、2-乙酰基吡嗪、2-戊基吡啶、(E,E)-2,4-癸二烯醛、(E,E)-2,4-壬二烯醛、(E)-2-辛烯醛、(E)-2-壬烯醛、2-十一烯醛、12-甲基十三醛、1-戊烯-3-酮、4-羟基-2,5-二甲基-3(2H)-呋喃酮、愈创木酚、3-羟基-4,5-二甲基-2(5H)-呋喃酮、3-羟基-4-甲基-5-乙基-2(5H)-呋喃酮、肉桂醛、肉桂醇、水杨酸甲酯、异胡薄荷醇，以及这些物质的立体异构体、对映异构体、位置异构体、非对映异构体、顺/反式异构体和差向异构体(本文没有明确提及)。
本发明还涉及一种含有如上所述的颗粒产品的产品，该产品选自由食品和饮料产品组成的组，特别是热和冷、含酒精和不含酒精的饮料、水果和蔬菜汁制品、速溶饮料、肉制品、蛋制品、乳制品、由大豆蛋白质和其它植物蛋白质源制成的产品、脂肪性和油性产品或其乳剂、水果和蔬菜制品、零食、烘焙食品、糖果、汤、沙司、香料和调味料混合物、速溶产品、即食产品、半成品、口腔护理产品、宠物食品和食品补充剂。
根据本发明的颗粒产品可应用于各种不同的产品。根据本发明的产品特别包括：烘焙产品，例如面包、饼干、蛋糕、其它糕点；糖果产品，例如巧克力、巧克力棒产品、其它棒状产品、水果胶、软硬焦糖、口香糖；含酒精或不含酒精的饮料，诸如咖啡、茶、冰茶、葡萄酒、葡萄酒饮料、啤酒、啤酒饮料、利口酒、烈酒、葡萄酒烈酒、(碳酸)水果苏打水、(碳酸)等渗饮料、(碳酸)软饮、花蜜、汽水、果汁和蔬菜汁、果汁或蔬菜汁制品；速溶饮料，例如速溶可可饮料、速溶茶、速溶咖啡、速溶水果饮料；肉制品，例如火腿、新鲜香肠或生香肠制品、调味或腌制的新鲜或风干肉制品；蛋或蛋制品(蛋粉、蛋白、蛋黄)；谷物制品，例如早餐谷物、格兰诺拉麦片棒、预煮的即食米制品；乳制品，例如牛奶饮料、酪乳饮料、牛奶冰淇淋、酸乳酪、克菲尔、奶油干酪、软干酪、硬干酪、干奶粉、乳清、乳清饮料、黄油、酪乳、部分或完全水解的含牛奶蛋白的产品；由大豆蛋白质或其它大豆组分制成的产品，例如豆奶和由其制成的产品、含有大豆蛋白质的水果饮料、含有大豆卵磷脂的制品；发酵产品，诸如豆腐或丹贝或由其制成的产品；由其它植物蛋白质源制成的产品，例如燕麦蛋白质饮料；水果制品，例如果酱、水果冰淇淋、水果沙司、水果馅料；蔬菜制品(例如番茄酱、沙司、蔬菜干、冷冻蔬菜、预煮蔬菜、罐装蔬菜；小吃，例如烤制或油炸薯片或马铃薯面团产品、玉米或花生压榨物；脂肪性和油性产品或其乳剂，例如蛋黄酱、塔塔沙司、香料；以及其它小吃行业所用的方便食品和汤(例如干汤、速溶汤、预煮汤、香料、调味混合物，特别是调味料)。
本发明还涉及用于改善含有一种或多种食用香料和/或增味剂的颗粒产品的储存稳定性，特别是用于改善如上所述的颗粒产品中的一种或多种食用香料和/或增味剂的氧化稳定性的一种或多种物质作为粘合剂的用途，其中所述一种或多种物质选自具有还原基团的单糖或多糖和糖醇，所述颗粒产品优选地通过如上所述的工艺生产或可生产。
特别地，具有还原基团的单糖或多糖或其混合物具有至少8个、优选为至少12个、更优选为至少18个右旋糖当量。
优选的是如上所述的用途，其中所述物质选自由以下物质组成的组：糖醇，特别是甘露醇；具有还原基团的单糖、二糖和寡糖或含有具有还原基团的单糖、二糖和/或寡糖或由具有还原基团的单糖、二糖和/或寡糖组成的混合物，特别是葡萄糖、甘露糖、半乳糖、麦芽糖、乳糖、纤维二糖和麦芽糖糊精；以及具有还原基团的多糖，优选为植物胶，特别是阿拉伯树胶、黄蓍胶、印度胶、琼脂、角叉菜胶、瓜尔豆粉和角豆胶。
具有还原基团的单糖、二糖和寡糖或者含有具有还原基团的单糖、二糖和/或寡糖或由具有还原基团的单糖、二糖和/或寡糖组成的混合物优选具有至少8个、优选为至少12个、特别优选为至少18个右旋糖当量。
优选地，在根据本发明的用途中，所述增味剂和/或食用香料选自由以下物质组成的组：水果香料，特别是柑橘香料；肉、蔬菜和调味品香料；以及肉、蔬菜和调味品提取物。
通过在含有一种或多种食用香料和/或增味剂的颗粒产品的生产中使用根据本发明的所选择的粘合剂，显著改善该颗粒产品的储存稳定性。特别地，多种食用香料和/或增味剂被保护不被大气氧氧化，因此即使在储存数月直至最终使用时仍保持稳定。
附图说明
图1示出了如EP3117720中所述的喷雾干燥附聚设备，其中(Z2)是喷嘴或喷雾器结构，(H)是堰(带有盖G)，(B)是流化床。
图2示出了未附聚的具有柠檬香料的喷雾干燥颗粒。
图3示出了用水附聚的具有柠檬香料的喷雾干燥颗粒。
图4示出了用10％的阿拉伯树胶附聚的具有柠檬香料的喷雾干燥颗粒。
图5示出了用30％的麦芽糖糊精DE8附聚的具有柠檬香料的喷雾干燥颗粒。
图6示出了比色皿，其中利用福林-西奥卡特试剂测试各种来源的阿拉伯树胶和改性淀粉的还原性能(参见示例3)。比色皿1和2含有阿拉伯树胶(Seyal第32批次)，比色皿3和4含有阿拉伯树胶(Seyal第59批次)，比色皿5和6含有阿拉伯树胶(Senegal第55批次)，比色皿7和8含有改性淀粉(第70批次)。
具体实施方式
示例1：使用不同粘合剂的喷雾产品的保存期限
选择标准制品，其因对香料敏感而具有相对较短的保存期限，或者其通过延长保存期限而可能有新的应用。由于柑橘香料的氧化敏感性非常高，因此在本文中使用此类香料。该制品包括作为固体的约20％的香料、20％的乳化剂和60％的载体。改性淀粉或阿拉伯树胶用作乳化剂，麦芽糖糊精用作载体。
用不同浓度的不同粘合剂液体对喷雾产品进行附聚。所述粘合剂液体如下所示：
DE 17-20和DE 8-10是所用麦芽糖糊精的右旋糖当量。
对该产品进行物理表征，并以如下方式储存以进行加速储存试验：升高温度和氧分压，以便在12至24小时内模拟一年的储存期。根据液体调味料的保存期限，在加速储存6个月或12个月后测试稳定性。结果如表1所示，其中Oxipress 12个月和Oxipress 6个月分别表示在模拟12个月和6个月的条件下进行加速储存。
从结果可以看出，材料本身和喷洒浓度均会影响储存稳定性。通过粘合剂液体的不同喷涂方式和干燥性能可以得出结论。然而，令人惊奇的是，实际上仅用于粘结颗粒的物质比纯表面还原(通过用水或蒸汽粘结来模拟)更能提高储存稳定性。这是因为所述物质没有覆盖颗粒的整个表面，因此无法将颗粒密封。物理参数同样支持稳定性试验的结果。
表1：物理性能和储存试验结果
示例2：样品差异性试验
由于示例1中小组成员的描述显示出在“通过，未通过”分类中未反映出的巨大差异，使用另一种试验方法来进一步梳理此类差异。
根据DoD(差异度)试验程序，将通过了示例1中试验的储存样品进行互相对照品尝。在同一时间进行比较的样本不应超过5个，否则会增加致使小组成员疲劳的风险，所以为了避免小组成员负担过重，必须将试验分开。
小组成员的任务是使用给定的术语描述样品与标准品(STD)的差异。为了验证结果，还将标准品作为样品进行品尝。将通过喷雾干燥生产的无附聚的新鲜样品作为标准品。因此，细微的差异意味着储存的样品非常接近新鲜产品，这表明通过粘合剂物质进行的附聚具有良好的保护效果。给出的％值是指完成各自评估的小组成员的比例。
在含有糖和柠檬酸的试验溶液中，用0.2％的样品进行品尝。
结果表明，所存储的样本
含有粘合剂葡萄糖的柠檬
含有粘合剂麦芽糖糊精EN 17-20的柠檬
含有粘合剂树胶/改性淀粉的柠檬
显示出比用于附聚的其它粘合剂更好的保护效果。
葡萄糖和麦芽糖糊精的保护效果可能是由于糖的还原作用。然而，令人惊奇的是，施加到颗粒外部的还原糖具有这样的效果。对于附聚物来说，其中使用阿拉伯树胶和改性淀粉的混合物作为粘合剂，可以推测由于这些物质的高界面活性，粘合剂液体的铺展性很好，并因此均匀涂覆在颗粒上，将其密封。此外，如示例3所示，阿拉伯树胶具有还原基团，因此有益于氧化稳定性。
表2：在不使用粘合剂和使用甘露醇和葡萄糖作为粘合剂的情况下进行品尝
STD柠檬SD新鲜
237柠檬甘露醇
134柠檬葡萄糖
456柠檬SD
890柠檬SD新鲜
SD＝喷雾干燥(喷雾干燥)
表3：在不使用粘合剂和使用麦芽糖糊精、葡萄糖和树胶/改性淀粉作为粘合剂的情况下进行品尝
STD柠檬SD新鲜
569柠檬麦芽糖糊精De 17-20
134柠檬葡萄糖
862柠檬SD
709柠檬SD新鲜
302柠檬树胶/改性淀粉
表4：在不使用粘合剂和使用麦芽糖糊精、乳清和树胶/改性淀粉作为粘合剂的情况下进行品尝
STD柠檬SD新鲜
234柠檬麦芽糖糊精De 17-20
890柠檬SD新鲜
410柠檬乳清
622柠檬SD
398柠檬树胶/改性淀粉
示例3：阿拉伯树胶和改性淀粉还原性能试验
在还原基团存在的情况下，福林-西奥卡特试剂发生反应，显示出从黄色到蓝色的颜色变化：Mo(VI)+e-->Mo(V)。
对于每次测定，将500μl 10％的阿拉伯树胶溶液与+750μl福林-西奥卡特试剂一起晃动，然后加入750μm 8％的Na2CO3溶液，再次晃动，然后在比色皿中储存2小时。
2小时后在765nm处测量吸光度
图6示出了比色皿。溶液颜色越深，所试验的物质的还原性能越强。比色皿1和比色皿2含有阿拉伯树胶(Seyal第32批次)，比色皿3和比色皿4含有阿拉伯树胶(Seyal第59批次)，比色皿5和比色皿6含有阿拉伯树胶(Senegal第55批次)，比色皿7和比色皿8含有改性淀粉(第70批次)。改性淀粉几乎不显色，因此含有很少的还原基团。
Claims (15)
1.一种用于生产含有一种或多种食用香料和/或增味剂的颗粒产品的工艺，包括：
(i)通过在喷雾干燥设备的干燥室中进行喷雾干燥来生产包括一种或多种食用香料和/或增味剂和一种或多种载体或者由一种或多种食用香料和/或增味剂和一种或多种载体组成的颗粒，
(ii)在集成到所述干燥室中的流化床中，向所述颗粒喷洒一种或多种粘合剂，所述粘合剂选自由具有还原基团的单糖或多糖和糖醇或其混合物组成的组，其中所述粘合剂的使用总量为在水溶液中浓度为10vol％至30vol％，优选地为10vol％至20vol％，
其中步骤(i)和(ii)同时进行，并且所述颗粒在所述干燥室中一直保持运动并附聚，并且
其中所述粘合剂的所述水溶液不含任何食用香料和/或增味剂。
2.根据权利要求1所述的工艺，其中所述粘合剂选自由以下物质组成的组：糖醇，特别是甘露醇；具有还原基团的单糖、二糖和寡糖或含有具有还原基团的单糖、二糖和/或寡糖或由具有还原基团的单糖、二糖和/或寡糖组成的混合物，特别是葡萄糖、甘露糖、半乳糖、麦芽糖、乳糖、纤维二糖和麦芽糖糊精；以及具有还原基团的多糖，优选为植物胶，特别是阿拉伯树胶、黄蓍胶、印度胶、琼脂、角叉菜胶、瓜尔豆粉和角豆胶。
3.根据权利要求1或2所述的工艺，其中所述食用香料和/或增味剂选自由以下物质组成的组：水果香料，特别是柑橘香料；肉、蔬菜和调味品香料；以及肉、蔬菜和调味品提取物。
4.根据前述任一项权利要求所述的工艺，其中所述载体选自由以下物质组成的组：麦芽糖糊精、糊精、淀粉、面粉和纤维材料。
5.根据前述任一项权利要求所述的工艺，其中在步骤i)中，喷洒包括一种或多种食用香料和/或增味剂、一种或多种载体和至少一种乳化剂的乳剂，优选地，其中所述食用香料和/或增味剂以与所述至少一种乳化剂为2:1至1:2、优选地为1.5:1至1:1.5的比例来使用，和/或其中所述食用香料和/或增味剂以与所述载体为1:2至1:4、优选地为1:2.5至1:3.5的比例来使用。
6.根据权利要求5所述的工艺，其中所述至少一种乳化剂选自由以下物质组成的组：阿拉伯树胶、改性淀粉、蛋白质，特别是植物蛋白质、天然或改性果胶和大豆多糖的可溶性组分。
7.根据权利要求5或6所述的工艺，其中步骤(i)中所述乳剂以与步骤(ii)中所述粘合剂溶液为5:1至15:1、优选地为8:1至12:1的体积比来使用，和/或其中步骤(i)中所述乳剂中的所述固体以与步骤(ii)中所述粘合剂溶液中的所述固体为30:1至70:1、优选地为40:1至60:1的重量比来使用。
8.一种颗粒产品，优选地，通过根据权利要求1至7中任一项所述的工艺生产或可生产，其中所述产品由颗粒组成，所述颗粒包括一种食用香料和/或增味剂和一种或多种用粘合剂附聚的载体或者由一种食用香料和/或增味剂和一种或多种用粘合剂附聚的载体组成，其中所述附聚颗粒具有多孔结构，并且其中所述粘合剂选自由以下物质组成的组：具有还原基团的单糖或多糖和糖醇或其混合物，并且
其中所述粘合剂不含任何食用香料和/或增味剂。
9.根据权利要求8所述的颗粒产品，其中所述粘合剂选自由以下物质组成的组：糖醇，特别是甘露醇；具有还原基团的单糖、二糖和寡糖或含有具有还原基团的单糖、二糖和/或寡糖或由具有还原基团的单糖、二糖和/或寡糖组成的混合物，特别是葡萄糖、甘露糖、半乳糖、麦芽糖、乳糖、纤维二糖和麦芽糖糊精；以及具有还原基团的多糖，优选为植物胶，特别是阿拉伯树胶、黄蓍胶、印度胶、琼脂、角叉菜胶、瓜尔豆粉和角豆胶。
10.根据权利要求8或9所述的颗粒产品，包括以下物质或由以下物质组成：
-2wt％至35wt％、优选地为15wt％至25wt％的食用香料和/或增味剂，以及
-65wt％至98wt％的载体、粘合剂和乳化剂，
其中，在所述粘合剂或者一种、多种或所有所述粘合剂不同于所述载体和/或所述乳化剂的情况下，所述颗粒产品包括1wt％至10wt％、优选地为5wt％至8wt％的粘合剂，在每种情况下均基于所述产品的所述总重量。
11.根据权利要求8至10中任一项所述的颗粒产品，其中所述载体选自由以下物质组成的组：麦芽糖糊精、糊精、淀粉、面粉和纤维材料，和/或其中所述乳化剂选自由以下物质组成的组：阿拉伯树胶、改性淀粉、蛋白质，特别是植物蛋白质、天然或改性果胶和大豆多糖的可溶性组分。
12.根据权利要求8至11中任一项所述的颗粒产品，其中所述增味剂和/或食用香料选自由以下物质组成的组：水果香料，特别是柑橘香料；肉、蔬菜和调味品香料；以及肉、蔬菜和调味品提取物。
13.一种包括根据权利要求8至12中任一项所述的颗粒产品的产品，所述产品选自由食品和饮料产品组成的组，特别是热和冷、含酒精和不含酒精的饮料、水果和蔬菜汁制品、速溶饮料、肉制品、蛋制品、乳制品、由大豆蛋白质和其它植物蛋白质源制成的产品、脂肪性和油性产品或其乳剂、水果和蔬菜制品、零食、烘焙食品、糖果、汤、沙司、香料和调味料混合物、速溶产品、即食产品、半成品、口腔护理产品、宠物食品和食品补充剂。
14.一种用于改善含有一种或多种食用香料和/或增味剂的颗粒产品的所述储存稳定性，特别是用于改善根据权利要求8至12中任一项所述的颗粒产品中的一种或多种食用香料和/或增味剂的所述氧化稳定性的一种或多种物质作为粘合剂的用途，所述一种或多种物质选自具有还原基团的单糖或多糖和糖醇，所述颗粒产品优选地通过根据权利要求1至7中任一项所述的工艺生产或可生产。
15.根据权利要求14所述的用途，其中所述物质选自由以下物质组成的组：糖醇，特别是甘露醇；具有还原基团的单糖、二糖和寡糖或含有具有还原基团的单糖、二糖和/或寡糖或由具有还原基团的单糖、二糖和/或寡糖组成的混合物，特别是葡萄糖、甘露糖、半乳糖、麦芽糖、乳糖、纤维二糖和麦芽糖糊精；以及具有还原基团的多糖，优选为植物胶，特别是阿拉伯树胶、黄蓍胶、印度胶、琼脂、角叉菜胶、瓜尔豆粉和角豆胶。
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| PCT/EP2020/083317 WO2021105183A1 (de) | 2019-11-27 | 2020-11-25 | Partikuläre erzeugnisse und verfahren zu deren herstellung |
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- 2020-11-25 WO PCT/EP2020/083317 patent/WO2021105183A1/de unknown
- 2020-11-25 CN CN202080081889.4A patent/CN114727634A/zh active Pending
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| WO2021105183A1 (de) | 2021-06-03 |
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