CN115175573A - 味道改良成分 - Google Patents
味道改良成分 Download PDFInfo
- Publication number
- CN115175573A CN115175573A CN202180017068.9A CN202180017068A CN115175573A CN 115175573 A CN115175573 A CN 115175573A CN 202180017068 A CN202180017068 A CN 202180017068A CN 115175573 A CN115175573 A CN 115175573A
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- CN
- China
- Prior art keywords
- mogroside
- rebaudioside
- taste
- millet
- extract
- Prior art date
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- 239000004615 ingredient Substances 0.000 title claims abstract description 61
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- 239000000284 extract Substances 0.000 claims abstract description 54
- 238000000034 method Methods 0.000 claims abstract description 37
- 235000013339 cereals Nutrition 0.000 claims abstract description 26
- 239000002904 solvent Substances 0.000 claims abstract description 13
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims description 71
- 235000013361 beverage Nutrition 0.000 claims description 45
- 235000013365 dairy product Nutrition 0.000 claims description 39
- 235000019606 astringent taste Nutrition 0.000 claims description 35
- 239000000654 additive Substances 0.000 claims description 32
- 230000000996 additive effect Effects 0.000 claims description 29
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- 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
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- 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
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
提供了制备味道改良成分的方法。所述方法包括:a)在约100℃至约300℃下加热小米谷粒约2分钟至约30分钟;b)用溶剂处理所述小米谷粒以获得提取物;和c)回收所述提取物,用作味道改良成分。
Description
技术领域
本公开涉及使用小米制备味道改良成分的方法和通过该方法制备的味道改良成分。更具体地,本公开涉及包含所述味道改良成分的香料组合物和消费品以及所述味道改良成分在消费品中的用途,例如在改善消费品的口感和/或掩盖消费品的异味和/或减少或消除消费品中的涩味感觉和/或改善消费品的甜度中的用途。
背景
广泛使用用于改良消费产品(即口服用于摄取或吐出的产品,例如食品、饮料、糖食、口腔护理产品等)的味道的化合物。它们本身不向消费品添加香味,但它们提供期望的辅助益处,例如增强的口感和/或甜度或掩蔽其他成分的不期望的特征,例如被认为包含非动物来源的蛋白质的产品的无吸引力的独特味道和质地。例如,由豆科植物如大豆或豌豆制成的产品显示出描述为草香、豆香、青香、壤香、坚果香和/或苦味的风味特征。
另外,对于食品和饮料工业而言,涩味是一个常见且代价高昂的问题。美国材料与试验协会(American Society for Testing and Materials)(ASTM,2004)将涩味定义为由于暴露于例如明矾和单宁这样物质而导致上皮收缩、拉伸或褶皱的感觉复合体。人们认为,涩味分子与唾液蛋白反应,尤其是富含脯氨酸的蛋白质和糖蛋白,这些蛋白质和糖蛋白充当天然润滑剂,例如粘蛋白,导致它们沉淀和聚集,且由此产生的润滑性缺失导致粗糙、“砂纸”或与口腔涩味相关的干燥感。
涩味可以固有地存在于消费品中。最常见的实例为某些消费品(例如茶、葡萄酒、酸奶)和植物蛋白(例如大豆和豌豆蛋白)中的涩味。存在许多天然存在的生物活性化合物虽然会引起涩味,但它们对健康有积极的影响。这些化合物包括例如类黄酮、多酚、肽、矿物质或萜烯。由于添加了某些成分,例如维生素、矿物质、氨基酸、蛋白质、肽或抗氧化剂,所以涩味也可能被引入消费品。所有这些成分均可以用作添加剂,以改善食品的健康和安全性或出于营养的原因,但它们也可能带有涩味、不希望的口感和/或异味的感觉。
目前避免消费品中的涩味或异味的解决方案限于添加糖、盐、调味剂、辛香料等。这类尝试基本上提供了对涩味或异味的干扰,并隐藏或压倒了消费品中存在的所需的香料组分。出于与健康和身心健康相关的原因,相对近期的趋势在于减少或消除食物中的如盐或糖基本成分,以及增加使用功能性成分和营养保健食品,这也增加了对新的掩味或口感调节技术的需求。还希望通过添加本身不是标准香料成分的材料来减少或消除涩味和异味,并改善口感特性,也就是说,它们不具有所需的味道,如果有的话,适合作为香料成分,但在低浓度下使用时可以减少或消除涩味和异味,并改善口感特性。
口感(或“口腔感觉”)是指由食品和饮料或添加到食品或饮料中的组合物在口中体验或感受到的物理感觉。口感可以指与舌头、口腔顶部、牙齿、牙龈或喉咙接触的质地。口感被视为与味道/香味不同,但被视为对一个人相对于其他食品对某些食品的享受或偏好具有同等乃至更大的影响。用于描述感知的感觉的典型口感描述符包括酸度(金属味、柑橘味、嫩感)、密度(紧密、通气)、干度(干燥、焦糊)、颗粒感(颗粒状、粉状、尘状、粒状、白垩味)、胶粘度(耐嚼、坚韧)、硬度(松脆、柔软)、厚重感(饱满、沉重)、刺激性(刺痛感、蛰刺感)、口腔涂覆感(油腻、黄油状)、粗糙度(磨砂、有纹理)、滑爽(粘糊、粘稠)、平滑度(光滑感、天鹅绒感)、均匀度(均匀、不均匀)和粘度(浓郁、轻薄)。
在糖替代物的情况下,与它们替代的糖相比,它们赋予的味道可以呈现不同的暂时性特征、香味特征或适应行为,无论是整体还是部分。例如,天然和合成的高强度甜味剂(HIS)的甜味通常比由糖(甜味、短链可溶性碳水化合物,包括葡萄糖、果糖、蔗糖、麦芽糖和乳糖)或高果糖玉米糖浆(HFCS)产生的甜味起效更慢且持续时间更长,所述高果糖玉米糖浆称作糖的替代物,并且这可以改变包含它们的可食用组合物的味道平衡。这可能产生不平衡的暂时性味觉特征。除了暂时性差异之外,高强度甜味剂通常还表现出比糖更低的最大响应;异味,包括苦味、金属味、清凉味、涩味、甘草样味道和/或甜味,其在反复品尝时减少。
如本文所用,术语“高强度甜味剂”包括任意合成甜味剂或自然界中发现的甜味剂,其可以是单独或组合形式的未加工的、提取的、纯化的或任意其他形式。高强度甜味剂是比蔗糖甜许多倍(约30倍和以上,例如100-800倍和以上)的化合物或化合物的混合物。例如,三氯蔗糖比蔗糖甜约600倍,比环己基氨基磺酸钠甜约30倍,比阿斯巴甜甜约160-200倍,且比索马汀(thaumatin)甜约2000倍。
高强度甜味剂的其他实例是乙酰磺胺酸钾、纽甜、糖精、swingle和甜叶菊提取物(包括酶促和化学改性的甜叶菊提取物)、单糖基化、二糖基化和多糖基化甜菊醇化合物,例如莱鲍迪苷A(下文称作“Reb A”)、莱鲍迪苷B、莱鲍迪苷C、莱鲍迪苷D、莱鲍迪苷E和莱鲍迪苷F,化学和酶促改性的甜菊苷,例如US2007082102中公开的转葡糖基化甜糖苷。甜菊醇糖苷的其他实例是莱鲍迪苷G、莱鲍迪苷X和莱鲍迪苷H和莱鲍迪苷M。
Swingle(也称作罗汉果(LHG)提取物或罗汉果(Siraitia grosvenorii)提取物)包含各种天然来源的萜烯糖苷,特别是各种罗汉果苷,包括罗汉果苷IV、罗汉果苷V、赛门苷I和11-氧代罗汉果苷V,其赋予高强度甜味。
其中,天然甜味剂例如甜叶菊提取物由于近期朝向天然产品的趋势而变得受欢迎。
然而,所有高强度甜味剂都具有异味形式的不期望的余味,例如甘草样余味和/或持久的甜味。在Reb A的特定情况下,其采取不期望的持久甜味和甘草样余味的组合的形式。这种余味降低了期望的糖样甜味,因此有效地掩蔽可食用组合物中的不期望的味道或异味是消费者接受许多可食用组合物的关键。
因此,仍然需要提供为天然的和/或适合于素食者的味道改良成分,即“更清洁的标签”,同时改善消费品的口感、掩蔽异味和/或改善甜度。
概述
在一个示例性实施方案中,制备味道改良成分的方法包括下列步骤:a)在约100℃至约300℃下加热小米谷粒约2分钟至30分钟;b)用溶剂处理所述小米谷粒以获得提取物;和c)回收所述提取物,用作味道改良成分。
在另一个示例性实施方案中,掩蔽由消费品组合物或添加剂赋予的感知到的涩味和不期望的异味的方法包括向所述消费品或添加剂中添加约1ppm至约1000ppm的烘焙的小米味道改良提取物的步骤。
在又一个示例性实施方案中,所述消费品组合物包含消费品基质、至少一种赋予不期望的异味或涩味的组分和约1ppm至约1000ppm的烘焙的小米味道改良提取物。
在另一个示例性实施方案中,所述香料组合物包含特征性香料;和包含烘焙的小米提取物的味道改良组合物。
在另一个示例性实施方案中,所述非动物来源的蛋白质饮料包含非动物蛋白;和包含特征性香料和味道改良组合物的香料组合物。所述味道改良组合物包含烘焙的小米提取物。
通过阅读本公开,特定实施方案的这些和其他特征、方面和优点对于本领域技术人员将变得显而易见。
详细描述
下文阐述了本公开的许多不同实施方案的广泛描述。该描述仅被解释为示例性的并且没有描述每个可能的实施方案,因为描述每个可能的实施方案即使不是不可能的也是不切实际的。应当理解,本文所述的任何特征、特征、组分、组合物、成分、产品、步骤或方法可以全部或部分地删除、组合或取代本文所述的任何其他特征、特征、组分、组合物、成分、产品、步骤或方法。可以使用当前技术或在本专利的提交日期之后开发的技术来实施许多替代实施方案,这仍将落入权利要求的范围内。本文引用的所有出版物和专利均通过引用并入本文。
本公开涉及以下令人惊讶的发现:使小米谷粒经受烘焙过程产生提取物或滤液,所述提取物或滤液可以用作味道改良成分,例如以增强某些甜味剂的甜度、改善消费品的口感和/或掩蔽消费品的异味。特别地,本公开涉及令人惊讶的发现,即本文所述的味道改良成分可用于提供具有高强度人造甜味剂体系的低卡路里碳酸饮料,该饮料具有改善的口感和甜味。类似地,本公开涉及令人惊讶的发现,即本文所述的味道改良成分可用于掩蔽包含非动物来源的蛋白质的消费品的异味。
本公开涉及制备味道改良成分的方法,所述方法包括下列步骤:a)在约100℃至约300℃下加热小米谷粒约2分钟至约30分钟;b)用溶剂处理所述小米谷粒以获得提取物;和c)回收所述提取物,用作味道改良成分。
术语“小米”是指一组高度可变的小种子草,在世界各地作为谷类作物或饲料和人类食物的谷物被广泛种植。小米是亚洲和非洲(特别是印度、马里、尼日利亚和尼日尔)的半干旱热带地区的重要作物,其中97%的小米产量在发展中国家。由于其在干燥高温条件下的生产力和短生长季节,该作物是有利的。谷物被分类为正性、中性和负性。谷物的小米范围由正性谷粒和中性谷粒组成。在具有8%-12.5%膳食纤维的正性小米谷粒中,有狐尾草(Foxtail)(kannada.Navane)、稗子(Barnyard)(kannada.Oodalu)、科多(Kodo)(kannada.Araka)、小谷粒(Little)(kannada.Samai)和褐顶谷粒(Brown Top)(kannada.Korale)。而珍珠粒(Pearl)(kannada.Sajje)、Finger(kannada.Ragi)、黍(Proso)(kannada.Baragu)、大小米(Great Millet)(White Jowar)和玉米被分类为中性谷物,其具有稍少的纤维和其他营养物质。根据本公开使用的小米可容易地在市场上获得。非限制性地,适合的小米谷粒商购自Healthy Food Ingredients(Fargo,ND)。类似的材料也可商购自不同来源。
根据一个实施方案,加热小米,由此可以使谷粒中的内源酶失活。加热方式可以为任意适合的方式,例如烘焙。加热可以在封闭系统或开放系统中进行。在一个实施方案中,可以将小米在约100℃至约300℃下加热约1分钟至约30分钟。在另一个实施方案中,可以将小米在约100℃至约200℃下加热约10分钟至约30分钟。在又一个实施方案中,可以将小米在约200℃至约275℃下加热约4分钟至约8分钟。
根据本公开,一旦将小米加热或烘焙,则用溶剂处理所述小米以获得提取物。当用于消费品组合物时,溶剂不应呈现任何负面美学。在一个实施方案中,提取溶剂可以选自水可混溶性有机溶剂,其选自水可混溶性醇,例如乙醇、甘油、乙二醇、丙二醇或其衍生物,例如三醋精;或miglyol。在一个实施方案中,可以使用水和丙二醇的混合物。在另一个实施方案中,可以使用水和乙醇的混合物。
提取物混合物可以包括在约0:1至约1:0之间的重量比或在该范围内的任何比率的水和溶剂。在一个实例中,丙二醇与水的重量比可以为1:1。在另一个实例中,乙醇与水的重量比可以为1:4,或在另一个实施方案中为1:2.5。
提取将在适合的条件下进行。正如对本领域技术人员而言显而易见的,温度和pH应在适合的范围内,以使提取发生至期望的程度。温育期限会相应地变化,当条件更接近最佳条件时,温育期限更短。使温育的混合物经受搅动,例如通过搅拌(例如以50至500rpm或100至200rpm)可以改善提取。提取可以例如在约30℃至约80℃的温度下进行。提取步骤例如进行约12小时至约24小时的时间期限。
提取产物可以例如直接用作味道改良成分。然而,所述方法可以例如包括一个或多个另外的步骤。特别地,通过固-液分离方法除去固体物质(即谷粒)以回收提取物或滤液。在一个实施方案中,将温育后的提取混合物冷却至室温,并将该混合物进行分离步骤,例如通过离心,以回收提取物或滤液。根据本公开,可以将提取物维持为液体形式或使用温和条件(例如喷雾干燥或冷冻干燥)转化成粉末。
产品
通过提取本文的烘焙的小米(烘焙的小米味道改良提取物)制备的味道改良成分可以直接用于香料组合物和/或消费品组合物,或者可以经历如上所述的进一步加工。出于食品标签和/或食品法规的原因,味道改良成分可以例如被视为天然产物。
味道改良成分的最终形式可以根据本领域众所周知的方法选择,并且取决于特定的食品应用。对于液体食品,味道改良成分可以以其液体形式使用而无需进一步加工。对干燥应用,可以使用喷雾干燥的浓缩的味道改良成分。可以将味道改良成分直接添加到消费品中,或者可以作为用于加香或调味消费品的香料组合物的组成部分提供。
根据本公开,香料组合物可以包含特征性香料和味道改良组合物。术语“特征性香料”是指在个体食用时被个体感知为占优势的香料。
在一个实施方案中,味道改良组合物包含来源于烘焙的小米的味道改良成分。特征性香料和味道改良组合物应以感官有效量存在于香料组合物中。该量取决于特征性香料和味道改良组合物的性质,以及香料组合物的性质和期望实现的效果,并且用期望的量进行实验在本领域技术人员的能力范围内。
香料组合物还可以包含一种或多种食品级赋形剂。用于香料组合物的适合的赋形剂是本领域众所周知的,并且包括例如但不限于溶剂(包括水、醇、乙醇、油、脂肪、植物油和miglyol)、粘合剂、稀释剂、崩解剂、润滑剂、增香剂、着色剂、防腐剂、抗氧化剂、乳化剂、稳定剂、增味剂、甜味剂、消结块剂等。用于香料的这类载体或稀释剂的实例可以在如下文献中找到,例如“Perfume and Flavour Materials of Natural Origin”,S.Arctander,Ed.,Elizabeth,N.J.,1960;“Perfume and Flavor Chemicals”,S.Arctander,Ed.,第I&II卷,Allured Publishing Corporation,Carol Stream,USA,1994;“Flavourings”,E.Ziegler和H.Ziegler(ed.),Wiley-VCH Weinheim,1998,和“CTFA Cosmetic IngredientHandbook”,J.M.Nikitakis(ed.),第1版,The Cosmetic,Toiletry and FragranceAssociation,Inc.,Washington,1988。
香料组合物可以具有任意适合的形式,例如液体或固体、湿的或干燥的,或以结合或涂覆到载体/颗粒上的包封形式,或作为粉末。香料组合物可以包含按该香料组合物的重量计约0.01%至约10%,在另一个实施方案中约0.01%至约5%,在又一个实施方案中约0.01%至约1%,或该范围内的任何单个数值的量的特征性香料。在另一个实施方案中,消费品可以包含按该消费品的重量计约0.001%至约0.5%、在另一个实施方案中约0.01%至约0.3%、在又另一个实施方案中从约0.02%至约0.1%或该范围内的任何单个数值的量的特征性香料。
在一个典型的实施方案中,香料组合物包含按该香料组合物的重量计约0.01%至约10%的味道改良组合物,并且取决于期望的特定应用。在一个实施方案中,香料组合物包含按该香料组合物的重量计约0.01%至约5%味道改良组合物。在另一个实施方案中,香料组合物可以包含按该香料组合物的重量计约0.01%至约1%或该范围内的任何单个数值的量的味道改良组合物。
在另一个实施方案中,可以添加到消费品或添加剂中的烘焙的小米味道改良提取物的量可以在宽范围内变化,并且尤其取决于消费品或添加剂的性质、特定的期望口感或涩味改良效果以及消费品或添加剂中负责必须消除、抑制或减少涩味的一种或多种成分的性质和浓度。根据最终用途和期望的效果不同,决定适量的烘焙的小米味道改良提取物以掺入消费品或添加剂中完全在本领域技术人员的能力范围内。
根据某些实施方案,存在于消费品或添加剂中的烘焙的小米味道改良提取物的量可以为至少约1ppm至约1,000ppm的浓度。根据某些实施方案,消费品或添加剂中的烘焙的小米味道改良提取物的量可以为约1ppm至约800ppm的浓度。根据某些实施方案,存在于消费品或添加剂中的烘焙的小米味道改良提取物的量可以为约1ppm至约500ppm的浓度。根据某些实施方案,消费品或添加剂中的烘焙的小米味道改良提取物的量可以为约1ppm至约250ppm的浓度。根据某些实施方案,存在于消费品或添加剂中的烘焙的小米味道改良提取物的量可以为约1ppm至约100ppm的浓度。根据某些实施方案,存在于消费品或添加剂中的烘焙的小米味道改良提取物的量可以为约1ppm至约50ppm的浓度。根据某些实施方案,存在于消费品或添加剂中的烘焙的小米味道改良提取物的量可以为约1ppm至约25ppm的浓度。根据某些实施方案,存在于消费品或添加剂中的烘焙的小米味道改良提取物的量可以为约1ppm至约10ppm的浓度。根据某些实施方案,存在于消费品或添加剂中的烘焙的小米味道改良提取物的量可以为约1ppm至约5ppm的浓度。
根据某些实施方案,烘焙的小米味道改良提取物的量可以以约1ppm至约10ppm的浓度存在于低糖CSD中;在另一个实施方案中为约1ppm至约6ppm;在又一个实施方案中为约2ppm至约4ppm。根据某些实施方案,烘焙的小米味道改良提取物的量可以以约100ppm至约1000ppm的浓度存在于含有乳制品、非乳制品和非动物蛋白的消费品中;在另一个实施方案中为约250ppm至约800ppm;在又一个实施方案中为约250ppm至约400ppm。
当表示为“ppm”时,根据情况,浓度为基于消费品或添加剂总重的百万分之几。应当理解,当在本公开中描述数值范围时,预期将该范围内的任何和每个值,包括端点均被视为公开。例如,“从1ppm至1000ppm的范围”的烘焙的小米味道改良提取物应被解读为指示在1至1000之间的连续数值中的每个可能的数字。应当理解,本明人知晓并且理解该范围内的任何和所有值都均视为已指定的,并且本发明人拥有整个范围和该范围内的所有值。
在本公开中,与数值结合使用的术语“约”包括所述值并且具有上下文所规定的含义。例如,它至少包括与特定值的测量相关的误差程度。本领域普通技术人员会理解,如本文使用的术语“约”是指所列举数值的“约”的量在本公开的组合物和/或方法中产生所需程度的有效性。本领域普通技术人员将进一步理解,在一个实施方案中,“约”相对于任何成分的百分比、量或数量的值的界限和边界可以通过改变该值来确定、确定该值对组合物或方法的有效性并且确定产生本公开具有的所需有效性程度的组合物或方法的数值范围来确定。
消费品或添加剂可以包括基质。如本文所用,术语“基质”是指消费品或添加剂所必需的所有成分,除外烘焙的小米味道改良提取物。根据消费品或添加剂的性质和用途的不同,它们的性质和比例自然会有所不同,但它们都是本领域众所周知的并且可以以本领域公认的比例使用。因此,为每一种可以设想的目的,这种基质的制品在本领域的普通技术人员的范围内。
不受限制,且仅作为示例,适合的基质可以包括消结块剂、消泡剂、抗氧化剂、粘合剂、着色剂、稀释剂、崩解剂、乳化剂、包封剂或制品、酶、脂肪、香味-增强剂、矫味剂、树胶、多糖、防腐剂、蛋白质、增溶剂、溶剂、稳定剂、糖衍生物、表面活性剂、甜味剂、维生素、蜡等。可以使用的溶剂为本领域技术人员已知的并且包括,例如水、乙醇、乙二醇、丙二醇、甘油和三醋精。包封剂和树胶包括麦芽糖糊精、阿拉伯树胶、藻酸盐、明胶、改性淀粉、其他多糖和蛋白质。
香料化合物的赋形剂、载体、稀释剂或溶剂的实例可以在如下文献中找到,例如:“Perfume and Flavour Materials of Natural Origin”,S.Arctander,Ed.,Elizabeth,N.J.,1960;“Perfume and Flavour Chemicals”,S.Arctander,Ed.,第I&II卷,AlluredPublishing Corporation,Carol Stream,USA,1994;“Flavourings”,E.Ziegler和H.Ziegler(ed.),Wiley-VCH Weinheim,1998,和“CTFA Cosmetic Ingredient Handbook”,J.M.Nikitakis(ed.),第1版,The Cosmetic,Toiletry and Fragrance Association,Inc.,Washington,1988。
根据某些实施方案,可以将烘焙的小米味道改良提取物添加至消费品中作为添加剂的组成部分,其中所述添加剂包含至少一种提供香味的成分。可以将烘焙的小米味道改良提取物直接添加至消费品中或与消费品的某些成分预混合。例如,可以将烘焙的小米味道改良提取物与赋予涩味的物质混合,形成添加剂,此后可以将其添加至消费品的其余成分中。
适合的提供香料成分的非限制性实例包括天然香料、人造香料、辛香料、调味品等。这些包括合成香料油和调味芳香剂和/或油、油树脂、精油和馏出物及其组合。
香料油包括留兰香油、肉桂油(cinnamon oil)、冬青油(水杨酸甲酯)、胡椒薄荷油、日本薄荷油、丁香油、月桂油、茴香油、桉叶油、百里香油、柏叶油、肉豆蔻油、多香果、鼠尾草油、肉豆蔻衣、苦杏仁油和肉桂皮油(cassia oil);有用的增香剂包括人造、天然和合成水果香精,例如香荚兰,和柑橘油,包括柠檬、橙子、酸橙、葡萄柚、日本柚子(yuzu)、酢橘(sudachi),以及水果精油,包括苹果、梨、桃子、葡萄、覆盆子、黑莓、醋栗、蓝莓、草莓、樱桃、李子、李子干(prune)、葡萄干(raisin)、可乐(cola)、瓜拉那(guarana)、橙花、菠萝、杏子、香蕉、甜瓜、杏子、樱桃、热带水果、芒果、山竹果、石榴、番木瓜等。
产生香味的成分赋予的另外的示例性香精包括牛奶香精、黄油香精、干酪香精、奶油香精和酸奶香精;香荚兰香精;茶或咖啡香精,例如绿茶香精、乌龙茶香精、茶香精、可可香精、巧克力香精和咖啡香精;薄荷香精,例如胡椒薄荷香精、留兰香香精和日本薄荷香精;辛香精,例如阿魏香精、香旱芹(ajowan)香精、茴香(anise)香精、当归属香精、小茴香(fennel)香精、多香果香精、肉桂香精、黄春菊香精、芥茉香精、小豆蔻香精、葛缕子(caraway)香精、枯茗(cumin)香精、丁香香精、胡椒香精、芫荽子香精、黄樟香精、香薄荷(savory)香精、川花椒香精、紫苏香精、杜松子香精、姜香精、八角茴香香精、辣根香精、百里香香精、龙蒿(tarragon)香精、莳萝(dill)香精、辣椒香精、肉豆蔻香精、罗勒香精、欧芹香精、马郁兰(marjoram)香精、迷迭香香精、月桂叶香精和山葵(wasabi)(日本辣根)香精;坚果香精,例如杏仁香精、榛子香精、澳洲坚果香精、花生香精、美洲山核桃香精、开心果(pistachio)香精和胡桃香精;花香精;和蔬菜香精,例如洋葱香精、大蒜香精、甘蓝香精、胡萝卜香精、芹菜香精、蘑菇香精和蕃茄香精。
通常,可以使用任何产生香味的成分或食品添加剂,例如在National Academy ofSciences的“Chemicals Used in Food Processing”,出版号1274,63-258页中所述的那些。
可以存在辅助成分以提供其他益处,例如增强稳定性、易于掺入消费品或添加剂以及增强营养价值。这类辅助成分的非限制性典型实例包括稳定剂、乳化剂、防腐剂、树胶、淀粉、糊精、维生素和矿物质、功能性成分、盐、抗氧化剂和多不饱和脂肪酸。具体实例为可用于喷雾干燥过程的乳化剂和载体。这些的非限制性实例为改性淀粉,例如Capsul.TM和麦芽糖糊精。
添加剂可以为单一成分或成分的共混物,或者其可以被包封在任意何适合的包封剂中,例如上述举出的那些。添加剂可以通过任意适合的方法制备,例如喷雾干燥、挤出和流化床干燥。
烘焙的小米味道改良提取物可用于广泛的消费品或用品中,但不限于任何特定的物理形式或产品形式。根据本公开,术语“消费品”是指供受试者消费的产品,典型地通过口腔(不过,消费可能通过非口服方式进行,例如吸入),出于为享受、营养或健康和保健益处的目的至少一种。消费品可以以任何形式存在,包括、但不限于液体、固体、半固体、片剂、胶囊、锭剂、条、粉末、凝胶、树胶、糊剂、浆液、溶液、混悬液、糖浆、气雾剂和喷雾剂。该术语还指,例如,膳食和营养以及健康和保健补充剂。消费品包括在丢弃但不吞咽之前放置在口腔内一段时间的组合物。它可以在食用前放入口中,也可以在口中放置一段时间期限后丢弃。已经发现,与非动物来源的高蛋白质饮料、非乳制品饮料、乳制品、碳酸软饮料和非酒精饮料结合,尤其增强了烘焙的小米味道改良提取物的涩味掩蔽效果。
广义上,消费品包括、但不限于各种食品、糖果产品、烘焙产品、甜品、咸味产品、发酵产品、乳制品、非乳制品、饮料、营养保健食品和药品。
消费品的非限制性实例包括:无论浓度或容器如何,湿/液体汤,包括冷冻汤。就本定义而言,汤是指由肉、家禽、鱼、蔬菜、谷物、水果和其他成分制成的食品,在液体中烹制,其中可以包括这些成分的一些或全部可见碎片。它可以是透明的(作为肉汤)或浓稠的(作为杂烩)、光滑的、泥状的或厚实的、即食的、半浓缩的或浓缩的,并且可以作为第一道菜或作为膳食的主菜提供热食或冷食餐食或作为餐间小吃(像饮料一样啜饮),汤可异用作制备其他膳食成分的成分,且范围可以从肉汤(清汤)到酱汁(奶油或基于干酪的汤);脱水和烹饪食品,包括烹饪助剂产品,例如:粉末、颗粒、糊状物、浓缩液体产品,包括浓缩肉汤、肉汤和肉汤类产品,其为压制的立方体、片剂或粉末或颗粒形式,它们作为成品单独出售或作为产品、酱汁和配方混合物中的一种成分(无论技术如何);膳食溶液产品,例如:脱水和冻干汤,包括脱水混合汤、脱水速溶汤、脱水即食汤、即食菜肴的脱水或常温制品、膳食和单份主菜,包括意大利面、土豆和米饭菜肴;膳食点缀产品,例如:调味品、腌料、沙拉酱、沙拉配料、蘸酱、拌粉、面糊混合物、贮存稳定的糊状食品、烧烤酱、液体配方混合物、浓缩物、酱汁或酱汁混合物,包括沙拉配方混合物,作为成品或作为产品中的成分销售,无论是脱水的、液体的还是冷冻的;饮料,包括饮料混合物和浓缩物,包括但不限于酒精和非酒精即饮和干粉饮料、碳酸和非碳酸饮料,例如苏打水、果汁或蔬菜汁、酒精和非酒精饮料、茶例如绿茶和红茶、葡萄酒例如红葡萄酒;糖果产品,例如蛋糕、饼干、派、糖果、口香糖、明胶剂、冰淇淋、冰冻果子露、布丁、果酱、果冻、沙拉酱和其他调味品、谷类食品和其他早餐食品、罐装水果和水果酱等。
在一个具体的实施方案中,烘焙的小米味道改良提取物可以减少或除去某些含糖量减少或不含糖的消费品或添加剂所赋予的涩味。在某些实施方案中,消费品或添加剂可以包括非营养性甜味剂。在某些实施方案中,非营养性甜味剂选自甜菊醇糖苷、罗汉果甜味剂、甜茶苷、赛门苷I、莫纳廷(monatin)、仙茅甜蛋白(curculin)、甘草酸、新橙皮苷、二氢查耳酮、甘草甜素、菝葜苷、根皮苷、三叶苷、叶甜素(phyllodulcin)、甜味蛋白(brazzein)、赫南度星(hernandulcin)、奥斯拉丁(osladin)、polypodoside A、白元参苷、蝶卡苷A和B、无患子苷(mukurozioside)、索马汀(thaumatin)、莫内甜蛋白、马槟榔甜蛋白I和II、糙苏苷I、巴西甘草甜素I、阿布鲁索苷A(abrusoside A)和环加勒比苷I(cyclocarioside I)、罗汉果苷IV、罗汉果苷V或其组合。在一些实施方案中,无营养甜味剂为甜菊醇糖苷。在具体的实施方案中,甜菊醇糖苷选自甜菊苷、莱鲍迪苷A、莱鲍迪苷B、莱鲍迪苷C、莱鲍迪苷D、莱鲍迪苷E、莱鲍迪苷F、莱鲍迪苷G、莱鲍迪苷H、莱鲍迪苷I、莱鲍迪苷J、莱鲍迪苷K、莱鲍迪苷L、莱鲍迪苷M、莱鲍迪苷N、莱鲍迪苷O、莱鲍迪苷P、莱鲍迪苷Q、甜菊双糖苷(steviolbioside)、杜克苷A及其组合。
由于一种或多种成分被添加到或存在于食品或饮料产品中,所以可能会形成涩味。涩味物质存在于各种消费品中,包括但不限于饮料,例如茶和葡萄酒、乳制品、甜点产品、咸味产品、沙拉酱、酱汁、调味品、酒精饮料、糖果、口香糖和药物。涩味可以通过多价金属阳离子(铝、铬、锌、铅、钙、镁等)的盐、植物单宁(例如,鞣酸)、脱水剂(例如,乙醇、丙酮、甘油)、蛋白质以及多种有机化合物和无机酸来赋予。
提供涩味印象的物质的典型实例为绿茶,其包含几种多酚,称作儿茶素,众所周知其为涩的,即儿茶素、表没食子儿茶素没食子酸酯、表没食子儿茶素、表儿茶素没食子酸酯、表儿茶素及其相应的立体异构体和衍生物。赋予涩味的物质的其他实例为蛋白质,例如豌豆蛋白、大豆蛋白和乳清蛋白。赋予涩味的物质的另外实例为红茶的茶黄素,即茶黄素、茶黄素-3-没食子酸酯、茶黄素-3'-没食子酸酯、茶黄素-3,3'-二没食子酸酯和茶黄酸。赋予涩味的物质的另外实例为葡萄酒中的单宁(或单宁类(tannoids))。一些物质的味道可能被感觉为苦味和涩味的混合物。因此,例如,绿茶、某些蛋白质和葡萄酒的涩味有时被感觉为苦味/涩味的混合物。
根据某些实施方案,所公开的烘焙的小米味道改良提取物和方法用于减少或消除由饮料赋予的涩味。示例性饮料包括、但不限于加香水、软饮料、果汁饮料、基于咖啡的饮料、基于茶的饮料、基于果汁的饮料(包括水果和蔬菜)、基于牛奶的饮料、酸奶饮料、胶冻饮料、碳酸或非碳酸饮料、矿泉水饮料、冷冻饮料、可乐饮料、运动饮料、能量饮料、加强/强化饮料、发酵饮料、奶昔(smoothie drink)、粉状饮料、酒精或非酒精饮料,以及这些饮料的即饮液体配方。
根据某些实施方案,所公开的烘焙的小米味道改良提取物和方法用于减少或消除蛋白质赋予的涩味。根据某些实施方案,所公开的烘焙的小米味道改良提取物和方法用于减少或消除大豆蛋白和/或豌豆蛋白赋予的涩味。
根据某些实施方案,烘焙的小米味道改良提取物用于减少或消除由乳制品例如牛奶或酸奶赋予的涩味。
示例性乳制品包括但不限于干酪、干酪调味汁、基于干酪的产品、冰淇淋、冲动冰淇淋、单份牛奶冰淇淋、单份水冰淇淋、一包多件包装的牛奶冰淇淋、一包多件包装的水冰淇淋、带回家的冰淇淋、带回家的牛奶冰淇淋、冰淇淋甜品、散装冰淇淋、带回家的水冰淇淋、冷冻酸奶、手工冰淇淋、乳制品、牛奶、新鲜/巴氏杀菌牛奶、全脂新鲜/巴氏杀菌牛奶、半脱脂新鲜/巴氏杀菌牛奶、保存期较长的/超高温牛奶、全脂保存期较长的/uht牛奶、半脱脂保存期较长的/uht牛奶、无脂保存期较长的/uht牛奶、山羊奶、炼乳/淡炼乳、原味炼乳/淡炼乳、加香的、功能性和其它炼乳、加香的牛奶饮料、纯乳制品加香的牛奶饮料、含果汁的加香的牛奶饮料、豆奶、酸牛奶饮料、发酵奶饮料、咖啡调白剂、奶粉、加香的奶粉饮料、奶油、酸奶、原味/天然酸奶、加香的酸奶、加水果的酸奶、益生菌酸奶、饮用型酸奶、定期饮用型酸奶、益生菌饮用型酸奶、冷藏甜品和耐储藏甜品、基于乳制品的甜品、基于大豆的甜品。
根据某些实施方案,所公开的方法用于减少或消除由非动物来源的蛋白质例如植物蛋白赋予的涩味。示例性植物蛋白包括大豆蛋白和豌豆蛋白。如本文所用,大豆包括包含任意形式的大豆的所有消费品,包括单独使用组合使用的大豆油,例如植物营养保健食品或作为药物、豆腐、豆乳、大豆黄油、酱油。植物蛋白可以包含藻类(例如螺旋藻)、豆类(例如黑豆、卡内利尼豆、芸豆、扁豆、利马豆、斑豆、大豆、白豆)、绿花椰菜、毛豆、真菌蛋白、坚果(例如杏仁、巴西坚果、腰果、花生、美洲山核桃、榛子、松子、核桃)、豌豆(例如黑眼豌豆,鹰嘴豆,青豆)、马铃薯、燕麦粉、种子(例如奇亚籽、亚麻、大麻、南瓜、芝麻、向日葵)、面筋(即基于小麦谷蛋白)、印尼豆、豆腐及其混合物。根据某些实施方案,植物蛋白为马铃薯来源的蛋白质。在另一个实施方案中,非动物蛋白选自谷物;豆科植物;豆类(pulses);种子;油料种子;坚果;藻类;菌蛋白;真菌蛋白;昆虫和叶蛋白。
根据某些实施方案,该方法可用于减少或消除包含非动物蛋白的人造肉产品的涩味感觉。“人造肉”是一种近似某些肉类的美学品质和/或化学特性的食品。术语人造肉包括用组织化植物蛋白(TVP)、高水分人造肉(HMMA)和低水分人造肉(LMMA)产品制备的那些。
食品科学家投入大量时间开发从各种非动物蛋白质制备可接受的类肉食品应用的方法,例如牛肉、猪肉、家禽、鱼和贝类类似物。一种这样的方法是例如通过挤压加工将其制成纤维人造肉。所得人造肉产品表现出改善的肉样视觉外观和改善的质地。
一种或多种甜味剂可以包括一种或多种天然甜味剂和/或一种或多种人造甜味剂。所述一种或多种甜味剂可以例如选自蔗糖、果糖、葡萄糖、木糖、阿拉伯糖、鼠李糖、塔格糖、阿卢糖(allulose)、海藻糖、异麦芽酮糖、甜菊醇糖苷(例如莱鲍迪苷A、莱鲍迪苷B、莱鲍迪苷C、莱鲍迪苷D、莱鲍迪苷E、莱鲍迪苷F、莱鲍迪苷G、莱鲍迪苷H、莱鲍迪苷I、莱鲍迪苷J、莱鲍迪苷K、莱鲍迪苷L、莱鲍迪苷M、莱鲍迪苷N、莱鲍迪苷O、杜克苷A、杜克苷B、甜茶苷、柚皮苷二氢查耳酮、甜菊苷)、罗汉果苷(例如罗汉果黄素II、罗汉果黄素I、11-O-罗汉果苷II(I)、11-O-罗汉果苷II(II)、11-O-罗汉果苷II(III)、罗汉果苷II(I)、罗汉果苷II(II)、罗汉果苷II(III)、11-脱羟基-罗汉果苷III、11-O-罗汉果苷III、罗汉果苷III(I)、罗汉果苷III(II)、罗汉果苷IIIe、罗汉果苷IIIx、罗汉果苷IV(I)(赛门苷)、罗汉果苷IV(II)、罗汉果苷IV(III)、罗汉果苷IV(IV)、脱氧罗汉果苷V(I)、脱氧罗汉果苷V(II)、11-O-罗汉果苷V(I)、罗汉果苷V异构体、罗汉果苷V、异罗汉果苷V、7-O-罗汉果苷V、11-O-罗汉果苷VI、罗汉果苷VI(I)、罗汉果苷VI(II)、罗汉果苷VI(III)(新罗汉果苷)和罗汉果苷VI(IV))、甜叶菊、三叶苷、甜茶苷、阿斯巴甜、爱德万甜、龙舌兰糖浆、乙酰磺胺酸钾(AceK)、高果糖玉米糖浆、纽甜、糖精、三氯蔗糖、高果糖玉米糖浆、淀粉糖浆、罗汉果提取物、新橙皮苷(neohespiridin)、二氢查耳酮、柚皮苷、糖醇(例如山梨醇、木糖醇、肌醇、甘露糖醇、赤藓糖醇)、纤维二糖、阿洛酮糖(psicose)和环己基氨基磺酸盐(cyclamate)。
参照下列非限制性实施例进一步描述本公开。
实施例
以下实施例仅出于示例的目的而给出并且不应被解释为对本发明的限制,因为在不背离本公开的精神和范围的情况下本发明的许多变化形式是可能的。
用丙二醇(PG)制备烘焙的小米提取物
通过在260℃下烘焙小米谷粒(来自Healthy Food Ingredients(Fargo,ND))4.5分钟来制备味道改良成分。将小米冷却至室温。如下用丙二醇(50g)和水(50g)的混合物提取20g焙烤的小米:将混合物在60℃下搅拌温育12小时;将该混合物用离心机离心10分钟,由此从混合物中除去固体物质,并回收液体。将回收的液体通过滤纸过滤以获得味道改良成分(TMI-PG)。
用乙醇(EtOH)制备烘焙的小米提取物
通过在260℃下烘焙小米谷粒(来自Healthy Food Ingredients(Fargo,ND))4.5分钟来制备味道改良成分。将小米冷却至室温。如下用乙醇(40g)和水(16g)的混合物提取16g烘焙的小米:将混合物在60℃下搅拌温育12小时;将该混合物用离心机离心10分钟,由此从混合物中除去固体物质,并回收液体。将回收的液体通过滤纸过滤以获得味道改良成分(TMI-EtOH)。
然后如下在许多商业产品中测试了味道改良成分(TMI-PG)和(TMI-EtOH):
实施例1-低糖CSD饮料#1
六(6)名品尝专家评估了一种低糖饮料,其为不含TMI-PG的市售CSD,并将其与向其中加入了5.3ppm的TMI-PG的相同饮料进行比较。
六(6)名品尝专家评估了一种低糖饮料,其为不含TMI-PG的市售CSD,并将其与向其中加入了2.6ppm的TMI-PG的相同饮料进行比较。
实施例2-低糖CSD饮料#2
六(6)名品尝专家评估了一种低糖饮料,其为不含TMI-PG的市售CSD,并将其与向其中加入了3.2ppm的TMI-PG的相同饮料进行比较。
六(6)名品尝专家评估了一种低糖饮料,其为不含TMI-PG的市售CSD,并将其与向其中加入了2.6ppm的TMI-PG的相同饮料进行比较。
实施例3-低糖CSD饮料#3
六(6)名品尝专家评估了一种低糖饮料,其为不含TMI-PG的市售CSD,并将其与向其中加入了5.3ppm的TMI-PG的相同饮料进行比较。
六(6)名品尝专家评估了一种低糖饮料,其为不含TMI-PG的市售CSD,并将其与向其中加入了3.2ppm的TMI-PG的相同饮料进行比较。
六(6)名品尝专家评估了一种低糖饮料,其为不含TMI-PG的市售CSD,并将其与向其中加入了2.6ppm的TMI-PG的相同饮料进行比较。
对于上述实施例1-3,感官测试得出结论,与不含TMI-PG的CSD相比,在含有TMI-PG的CSD中,感知到的含糖口感增加和来自高强度甜味剂的异味减少,特别是苦味和甘草样余味减少。
实施例4-非乳制品饮料(未加糖的燕麦)
六(6)名品尝专家评估了不含TMI-PG的非乳制品燕麦饮料,并将其与向其中加入了400ppm的TMI-PG的相同非乳制品燕麦饮料进行比较。感官测试得出结论,与不含TMI-PG的非乳制品燕麦饮料相比,含有TMI-PG的非乳制品燕麦饮料中感知到的奶油口感增加和醛类异味减少。
实施例5-非乳制品饮料(未加糖的植物蛋白乳)
六(6)名品尝专家评估了不含TMI-PG的非乳制品豌豆蛋白质饮料,并将其与向其中加入了400ppm的TMI-PG的相同非乳制品豌豆蛋白质饮料进行比较。感官测试得出结论,与不含TMI-PG的非乳制品豌豆蛋白质饮料相比,含有TMI-PG的非乳制品豌豆蛋白质饮料中感知到的奶油口感增加以及苦味和泥土味/醛味异味减少。
实施例6-非乳制品饮料(益生菌非乳制品酸奶)
六(6)名品尝专家评估了不含TMI-PG的非乳制品益生菌酸奶饮料,并将其与向其中加入了400ppm的TMI-PG的相同非乳制品益生菌酸奶饮料进行比较。感官测试得出结论,与不含TMI-PG的非乳制品益生菌酸奶饮料相比,含有TMI-PG的非乳制品益生菌酸奶饮料中感知到的奶油口感增加并且苦味减少。
实施例7-非乳制品蛋白质饮料#1(香草蛋白奶昔)
六(6)名品尝专家评估了不含TMI-PG的非乳制品蛋白质饮料,并将其与向其中加入了800ppm的TMI-PG的相同非乳制品蛋白质饮料进行比较。感官测试得出结论,与不含TMI-PG的非乳制品蛋白质饮料相比,含有TMI-PG的非乳制品蛋白质饮料中感知到的更饱满的口感增加并且苦味和纸板样异味减少。
实施例8-非乳制品蛋白质饮料#2(香草蛋白奶昔)
六(6)名品尝专家评估了不含TMI-PG的非乳制品蛋白质饮料,并将其与向其中加入了800ppm的TMI-PG的相同非乳制品蛋白质饮料进行比较。感官测试得出结论,与不含TMI-PG的非乳制品蛋白质饮料相比,含有TMI-PG的非乳制品蛋白质饮料中感知到的更饱满的口感增加并且苦味和纸板样异味减少。
实施例9-原味低脂希腊酸奶
六(6)名品尝专家评估了不含TMI-PG的原味低脂希腊酸奶,并将其与向其中加入了400ppm的TMI-PG的相同原味低脂希腊酸奶进行比较。与不含TMI-PG的原味低脂希腊酸奶相比,含有TMI-PG的原味低脂希腊酸奶的感官测试(The sensory test in the plain,lowfat greek yogurt containing TMI-PG as compared to the plain,low fat greekyogurt that did not contain TMI-PG.)。
实施例10-原味无脂希腊酸奶#1
六(6)名品尝专家评估了不含TMI-PG的原味无脂希腊酸奶,并将其与向其中加入了800ppm的TMI-PG的相同原味无脂希腊酸奶进行比较。感官测试得出结论,与不含TMI-PG的原味无脂希腊酸奶相比,含有TMI-PG的原味无脂希腊酸奶中感知到的奶油口感增加。
实施例11-原味无脂希腊酸奶#2
六(6)名品尝专家评估了不含TMI-PG的原味无脂希腊酸奶,并将其与向其中加入了400ppm的TMI-PG的相同原味无脂希腊酸奶进行比较。感官测试得出结论,与不含TMI-PG的无脂希腊酸奶相比,含有TMI-PG的无脂希腊酸奶中感知到的甜味和轻微苦味增加。
实施例12-原味无脂希腊酸奶#3
六(6)名品尝专家评估了不含TMI-EtOH的原味无脂希腊酸奶,并将其与向其中加入了800ppm的TMI-EtOH的相同原味无脂希腊酸奶进行比较。感官测试得出结论,与不含TMI-EtOH的无脂希腊酸奶相比,含有TMI-EtOH的无脂希腊酸奶中感知到的奶油口感增加。
实施例13-原味杏仁乳酸奶
六(6)名品尝专家评估了不含TMI-PG的原味杏仁乳酸奶,并将其与向其中加入了800ppm的TMI-PG的相同原味杏仁乳酸奶进行比较。感官测试得出结论,与不含TMI-PG的原味杏仁乳酸奶相比,含有TMI-PG的原味杏仁乳酸奶中感知到的酸败和酸味异味减少。
实施例14-原味杏仁乳酸奶
六(6)名品尝专家评估了不含TMI-EtOH的原味杏仁乳酸奶,并将其与向其中加入了800ppm的TMI-EtOH的相同原味杏仁乳酸奶进行比较。感官测试得出结论,与不含TMI-EtOH的原味杏仁乳酸奶相比,含有TMI-EtOH的原味杏仁乳酸奶中感知到的酸败和酸味异味减少。
实施例15-原味大豆酸奶
六(6)名品尝专家评估了不含TMI-PG的原味大豆酸奶,并将其与向其中加入了800ppm的TMI-PG的相同原味大豆酸奶进行比较。感官测试得出结论,与不含TMI-PG的原味大豆酸奶相比,含有TMI-PG的原味大豆酸奶中感知到的奶油和更饱满的口感增加并且酸味和涩味减少。
尽管已经示例和描述了本发明的特定实施方案,但是对于本领域技术人员而言显而易见的是,在不背离本发明的精神和范围的情况下可以进行各种其他改变和变型。因此,预期在所附权利要求中涵盖在本发明范围内的所有这些改变和变型。
Claims (14)
1.制备味道改良成分的方法,所述方法包括下列步骤:
a.在约100℃至约300℃下加热小米谷粒约2分钟至30分钟;
b.用溶剂处理所述小米谷粒以获得提取物;和
c.回收所述提取物,用作味道改良成分。
2.掩蔽由消费品组合物或添加剂赋予的感知到的涩味和不期望的异味的方法,所述方法包括向所述消费品或添加剂中添加约1ppm至约1000ppm的烘焙的小米味道改良提取物的步骤。
3.权利要求2的方法,其中所述消费品包括饮料。
4.权利要求3的方法,其中所述饮料为碳酸化的。
5.权利要求4的方法,其中存在于所述消费品组合物或添加剂中的烘焙的小米味道改良提取物的量为约1ppm至约10ppm。
6.权利要求4的方法,其中所述饮料包含一种或多种甜味剂。
7.权利要求6的方法,其中所述一种或多种甜味剂选自蔗糖、果糖、葡萄糖、木糖、阿拉伯糖、鼠李糖、塔格糖、阿卢糖、海藻糖、异麦芽酮糖、甜菊醇糖苷、罗汉果苷、甜叶菊、三叶苷、甜茶苷、阿斯巴甜、爱德万甜、龙舌兰糖浆、乙酰磺胺酸钾(AceK)、高果糖玉米糖浆、纽甜、糖精、三氯蔗糖、高果糖玉米糖浆、淀粉糖浆、罗汉果提取物、新橙皮苷、二氢查耳酮、柚皮苷、糖醇纤维二糖、阿洛酮糖和环己基氨基磺酸盐。
8.权利要求7的方法,其中所述甜菊醇糖苷选自莱鲍迪苷A、莱鲍迪苷B、莱鲍迪苷C、莱鲍迪苷D、莱鲍迪苷E、莱鲍迪苷F、莱鲍迪苷G、莱鲍迪苷H、莱鲍迪苷I、莱鲍迪苷J、莱鲍迪苷K、莱鲍迪苷L、莱鲍迪苷M、莱鲍迪苷N、莱鲍迪苷O、杜克苷A、杜克苷B、甜茶苷、柚皮苷二氢查耳酮、甜菊苷及其混合物。
9.权利要求7的方法,其中所述罗汉果苷选自罗汉果黄素II、罗汉果黄素I、11-O-罗汉果苷II(I)、11-O-罗汉果苷II(II)、11-O-罗汉果苷II(III)、罗汉果苷II(I)、罗汉果苷II(II)、罗汉果苷II(III)、11-脱羟基-罗汉果苷III、11-O-罗汉果苷III、罗汉果苷III(I)、罗汉果苷III(II)、罗汉果苷IIIe、罗汉果苷IIIx、罗汉果苷IV(I)(赛门苷)、罗汉果苷IV(II)、罗汉果苷IV(III)、罗汉果苷IV(IV)、脱氧罗汉果苷V(I)、脱氧罗汉果苷V(II)、11-O-罗汉果苷V(I)、罗汉果苷V异构体、罗汉果苷V、异罗汉果苷V、7-O-罗汉果苷V、11-O-罗汉果苷VI、罗汉果苷VI(I)、罗汉果苷VI(II)、罗汉果苷VI(III)(新罗汉果苷)和罗汉果苷VI(IV)及其混合物。
10.权利要求2的方法,其中所述消费品包括乳制品或乳制品替代产品。
11.权利要求10的方法,其中所述消费品组合物或添加剂中存在的烘焙的小米味道改良提取物的量为约250ppm至约800ppm。
12.权利要求10的方法,其中所述消费品包括酸奶。
13.消费品组合物,包含消费品基质、至少一种赋予不期望的异味或涩味的组分和约1ppm至约1000ppm的烘焙的小米味道改良提取物。
14.香料组合物,包含:
特征性香料;和
包含烘焙的小米提取物的味道改良组合物。
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WO2008018627A1 (en) * | 2006-08-11 | 2008-02-14 | Takasago International Corporation | Process for producing flavor enhancer for beer and beer-like beverage and beverage of a roast material |
CN106793818A (zh) * | 2014-10-23 | 2017-05-31 | 长谷川香料株式会社 | 饮食品用呈味改善剂 |
JP2018102308A (ja) * | 2018-02-28 | 2018-07-05 | 長谷川香料株式会社 | 飲食品用呈味改善剤 |
WO2018222818A1 (en) * | 2017-05-31 | 2018-12-06 | The Coca-Cola Company | Sweetness and taste improvement of steviol glycoside and mogroside sweeteners with cyclamate |
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WO2008018627A1 (en) * | 2006-08-11 | 2008-02-14 | Takasago International Corporation | Process for producing flavor enhancer for beer and beer-like beverage and beverage of a roast material |
CN106793818A (zh) * | 2014-10-23 | 2017-05-31 | 长谷川香料株式会社 | 饮食品用呈味改善剂 |
WO2018222818A1 (en) * | 2017-05-31 | 2018-12-06 | The Coca-Cola Company | Sweetness and taste improvement of steviol glycoside and mogroside sweeteners with cyclamate |
JP2018102308A (ja) * | 2018-02-28 | 2018-07-05 | 長谷川香料株式会社 | 飲食品用呈味改善剤 |
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