CN1202743C - Granular carrier for essence used in solid beverage and condiment - Google Patents
Granular carrier for essence used in solid beverage and condiment Download PDFInfo
- Publication number
- CN1202743C CN1202743C CNB031137792A CN03113779A CN1202743C CN 1202743 C CN1202743 C CN 1202743C CN B031137792 A CNB031137792 A CN B031137792A CN 03113779 A CN03113779 A CN 03113779A CN 1202743 C CN1202743 C CN 1202743C
- Authority
- CN
- China
- Prior art keywords
- essence
- solid beverage
- flavouring
- carrier
- graininess
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 239000007787 solid Substances 0.000 title claims abstract description 21
- 235000013361 beverage Nutrition 0.000 title claims abstract description 19
- 235000013409 condiments Nutrition 0.000 title abstract description 6
- 239000000796 flavoring agent Substances 0.000 claims abstract description 24
- 235000019634 flavors Nutrition 0.000 claims abstract description 23
- 229920001353 Dextrin Polymers 0.000 claims abstract description 11
- 239000004375 Dextrin Substances 0.000 claims abstract description 11
- 235000019425 dextrin Nutrition 0.000 claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 239000000084 colloidal system Substances 0.000 claims abstract description 5
- 150000004676 glycans Chemical class 0.000 claims abstract description 5
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 5
- 239000005017 polysaccharide Substances 0.000 claims abstract description 5
- 241000287828 Gallus gallus Species 0.000 claims description 20
- 235000013330 chicken meat Nutrition 0.000 claims description 20
- 239000003205 fragrance Substances 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 8
- 235000015278 beef Nutrition 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 239000000049 pigment Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 244000163122 Curcuma domestica Species 0.000 claims description 3
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 3
- 235000010489 acacia gum Nutrition 0.000 claims description 3
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 3
- 238000004040 coloring Methods 0.000 claims description 3
- 235000003373 curcuma longa Nutrition 0.000 claims description 3
- 235000013976 turmeric Nutrition 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- 229920000858 Cyclodextrin Polymers 0.000 claims description 2
- 240000003183 Manihot esculenta Species 0.000 claims description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 238000012986 modification Methods 0.000 claims description 2
- 230000004048 modification Effects 0.000 claims description 2
- 150000007524 organic acids Chemical class 0.000 claims description 2
- 235000015277 pork Nutrition 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims description 2
- 235000014102 seafood Nutrition 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- 238000000034 method Methods 0.000 abstract description 9
- 239000007788 liquid Substances 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 4
- 230000002045 lasting effect Effects 0.000 abstract description 3
- 238000007796 conventional method Methods 0.000 abstract description 2
- 230000007547 defect Effects 0.000 abstract description 2
- 238000005469 granulation Methods 0.000 abstract description 2
- 230000003179 granulation Effects 0.000 abstract description 2
- 239000000470 constituent Substances 0.000 abstract 1
- 238000009837 dry grinding Methods 0.000 abstract 1
- 238000001125 extrusion Methods 0.000 abstract 1
- 235000013355 food flavoring agent Nutrition 0.000 abstract 1
- 238000001238 wet grinding Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 19
- 235000013305 food Nutrition 0.000 description 10
- 238000001035 drying Methods 0.000 description 6
- 239000002245 particle Substances 0.000 description 6
- 239000008187 granular material Substances 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 4
- 239000007968 orange flavor Substances 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000009931 harmful effect Effects 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 239000012876 carrier material Substances 0.000 description 2
- 230000002950 deficient Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 239000003094 microcapsule Substances 0.000 description 1
- 238000005204 segregation Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The present invention discloses a granular carrier for essence used in solid beverages and condiments. The present invention is mainly produced with the following constituents and content (weight percentage): 20% to 50% of starch, 10% to 30% of dextrin, 0% to 10% of colloid polysaccharides and 10% to 40% of flavouring agents. The granular carrier essence used in solid beverages and condiments of the present invention can be prepared by conventional methods, such as extrusion granulating, ebullition granulation, dry grinding granulating, wet grinding granulating, etc. The granular carrier essence used in solid beverages and condiments of the present invention can used in the production of solid beverages and condiments, can reduce the loss and consumption of flavor materials, which are caused by the processing process, and inconvenience of production and product defects, which are caused by using liquid and powdery essence, and can make the flavor of essence lasting.
Description
Technical field
The present invention relates to a kind of essence carrier that in solid beverage and flavouring, uses.
Background technology
In food processing, food is carried out drying, reduce its moisture, be the important means that guarantees food security.Reduce moisture, pass through drying process, inexpensive method is a heat drying, and this processing mode has usually destroyed the fragrance matter of food, because their heat-sensitive substance or volatile substances often.Flavours in food products is the important composition of food quality, in order to keep food exhilarating fragrance is arranged, and often will add essence and strengthen flavours in food products in food processing process.In dry run, the loss of savory material and loss need be sneaked into excessive essence for this reason or added essence through behind the drying process in food.Generally speaking, the food of production has the feature request of form aspect, is not all to be powder or bulk, and particularly in solid beverage and production of condiments, the final form of many products is graininess.The essence that uses then generally is liquid or powder solid.When using Powdered essence flavouring in granular product, because the difference that essence and product exist aspect unit weight and size can cause product to separate with essence, essence is skewness in final products, makes the quality of product inconsistent; Be the difference that essence and product also exist on form and color again, when essence and product generation layering, can cause harmful effect the form aspect of product.
Summary of the invention
The object of the present invention is to provide a kind of graininess essence carrier that can in solid beverage and flavouring, use, this essence carrier can be solidificated in fragrance matter on the carrier close with final products form, size and color, reduces the harmful effect of flavouring to product quality.
A kind of graininess essence carrier that in solid beverage and flavouring, uses provided by the invention, mainly make by following raw materials in percentage by weight:
Starch 20～50
Dextrin 10～30
Colloid polysaccharide 0～10
Be flavor agent 10～40.
Starch of the present invention is corn or tapioca and by product after its modification such as soluble starch; Described dextrin is that cyclodextrin or DE value are 5～20 dextrin; Described colloid polysaccharide is an Arabic gum; Described be the flavor agent be sugar, salt, monosodium glutamate, organic acid or milk powder.
The pigment colored of available 10～500ppm after the essence carrier of the present invention moulding, used pigment can be selected from turmeric, lemon yellow, sunset yellow or burnt sugar coloring.
Solid beverage of the present invention is fruity or milk fragrance drink; Flavouring is chickens' extract, seafood flavor flavoring, pork flavor flavoring, beef flavour flavoring or vegetables flavor flavoring.
The graininess essence carrier that in solid beverage and flavouring, uses of the present invention, can pass through extruder grain, fluidized granulating or do, wet method pulverizes conventional method preparations such as granulation.
Graininess essence carrier of the present invention is used in the production of solid beverage and flavouring, can reduce the loss and the loss of the fragrance matter that causes because of process, and the production inconvenience and the product defects that use liquid and powder essence to cause, and make the lasting of essence more lasting.
The present invention is further illustrated below in conjunction with embodiment.
Embodiment 1
Orange flavor fruit treasure is a kind of more welcome product, and it is a kind of solid particle, generally is to produce by the boiling granulating method.Aborning, by heated-air drying, taken away by hot blast by a part of essence in ebullated bed for material.In order to reduce scattering and disappearing of fragrance matter, often essence is solidified with the form embedding of microcapsules, processing with other mixing of materials then together.This mode can reduce the loss of fragrance matter in drying process, but can not eliminate the generation of loss.By preparation graininess orange flavor essence, in the final stage of producing essence is mixed in the product, avoid essence through being heated drying process, thereby avoided essence loss in process of production.The key component and the content (weight) of preparation particle orange flavor essence carrier are: sugar 37%, dextrin 40%, soluble starch 20%, Arabic gum 1%, citric acid 1.5%, natrium citricum 0.4%.Adopt the boiling granulating method, it is done being formed in final products form unanimity, on this carrier, solidify 4% orange flavor essence then, at last 4% this granule essence is mixed and stirred among the fruit treasure, compare, can reduce essence consumption 25% with general way.
Embodiment 2
In chickens' extract is produced, generally all need to add chicken essence, strengthen the seasoning function of chickens' extract.Current way is to add powder essence in shaping and dried chickens' extract, because the size of chickens' extract and essence is different, the chickens' extract particle is generally at 0.5～2.0mm, and essence is tiny powder.Because both unit weight difference, be blended in the chickens' extract essence can with chickens' extract particle generation lamination, cause mix fragrant inhomogeneous, fragrance concentration heterogeneity.Simultaneously, because the layering of essence and chickens' extract particle differs the form of chickens' extract, thereby the exterior quality of chickens' extract is caused harmful effect.Adopt graininess chicken flavor essence, can avoid above-described defective.The component and the content (weight) of preparation chicken flavor essence carrier are: soluble starch 35%, DE value be less than 15 dextrin 25%, salt 20%, and sugar 5%, monosodium glutamate 15%, the turmeric of usefulness 30ppm is painted.With carrier material extruder grain, the comminutor mesh size is 1.5～2mm with vertical comminutor, with the carrier oven dry of moulding.Choose the carrier of corresponding size according to the size of chickens' extract finished product, the liquid chicken perfumery matter of weight with respect to carrier 5～10% is adsorbed on the carrier, make granule essence.At last, in chickens' extract, add 1～1.5% granule essence, make the finished product chickens' extract.
Embodiment 3
In the production of somatose, need to add beef flavor, strengthen the local flavor of somatose when cooking soup and seasoning.Existing somatose incense-strengthening process is the same with chickens' extract production, way be shaped and dried somatose in add essence, these essence also are tiny powders, differ bigger with the granular size of somatose.This can make essence and somatose produce segregation phenomenon, adopts the graininess beef flavor, can avoid above-described defective.The component and the content (weight) of preparation beef flavor carrier are: soluble starch 35%, DE value be less than 15 dextrin 20%, bad dextrin 5%, and salt 20%, sugar 5%, monosodium glutamate 15%, the burnt sugar coloring of usefulness 300ppm is painted.With carrier material extruder grain, the mesh size that comminutor uses is 1～1.5mm with the vertical rotating comminutor, with the particle oven dry of moulding.Choose the carrier of corresponding size according to the size of somatose finished product, the beef flavour fragrance thing of weight with respect to the liquid state of carrier 5～10% is adsorbed on the carrier, make granule essence.At last, in somatose, add 1～1.5% granule essence, make the finished product somatose.
Claims (5)
1, a kind of graininess essence carrier that uses in solid beverage and flavouring is characterized in that mainly being made by following raw materials in percentage by weight:
Starch 20～50
Dextrin 10～30
Colloid polysaccharide 0～10
Be flavor agent 10～40.
2, the graininess essence carrier that uses in solid beverage and flavouring according to claim 1 is characterized in that: described starch is corn or tapioca and by the product after its modification; Described dextrin is that cyclodextrin or DE value are 5～20 dextrin; Described colloid polysaccharide is an Arabic gum; Described be the flavor agent be sugar, salt, monosodium glutamate, organic acid or milk powder.
3, the graininess essence carrier that uses in solid beverage and flavouring according to claim 2 is characterized in that: described essence carrier can be with the pigment colored of 10～500ppm.
4, the graininess essence carrier that uses in solid beverage and flavouring according to claim 3 is characterized in that: the pigment of stating is turmeric, lemon yellow, sunset yellow or burnt sugar coloring.
5, according to each described graininess essence carrier that uses in solid beverage and flavouring of claim 1～5, it is characterized in that: described solid beverage is fruity or milk fragrance drink; Flavouring is chickens' extract, seafood flavor flavoring, pork flavor flavoring, beef flavour flavoring or vegetables flavor flavoring.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031137792A CN1202743C (en) | 2003-02-21 | 2003-02-21 | Granular carrier for essence used in solid beverage and condiment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031137792A CN1202743C (en) | 2003-02-21 | 2003-02-21 | Granular carrier for essence used in solid beverage and condiment |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1430926A CN1430926A (en) | 2003-07-23 |
| CN1202743C true CN1202743C (en) | 2005-05-25 |
Family
ID=4790420
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031137792A Expired - Lifetime CN1202743C (en) | 2003-02-21 | 2003-02-21 | Granular carrier for essence used in solid beverage and condiment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1202743C (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL1806976T3 (en) * | 2004-10-22 | 2014-07-31 | Unilever Nv | Granular cooking aid comprising microbial encapsulates, and cubes and tablets comprising such granular cooking aid |
| CN103652799A (en) * | 2013-11-21 | 2014-03-26 | 阜阳九珍食品有限公司 | Vitamin-enriched blueberry chicken essence |
| CN110367501A (en) * | 2019-07-15 | 2019-10-25 | 泛亚（武汉）食品科技有限公司 | A kind of seasoning food grain and preparation method thereof |
| CN112522039B (en) * | 2020-12-14 | 2021-12-24 | 广州立白企业集团有限公司 | Clothing aroma-enhancing bead composition and preparation method thereof |
-
2003
- 2003-02-21 CN CNB031137792A patent/CN1202743C/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| CN1430926A (en) | 2003-07-23 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: GUANGDONG HUIXIANGYUAN BIOLOGICAL TECHNOLOGY CO., Free format text: FORMER OWNER: HUIXIANGYUAN FOOD CO LTD, GUANGDONG Effective date: 20060210 |
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| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20060210 Address after: 510760, room 3, building 110, Tung Cheng compound, 2 Po Po Road South, Huangpu District, Guangdong, Guangzhou Patentee after: Guangdong huixiangyuan Biotechnology Co.,Ltd. Address before: 4, No. 510665, building 12, Tianhe Industrial Park, Guangzhou, Guangdong Patentee before: HUIXIANGYUAN FOOD Co.,Ltd. GUANG |
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| C56 | Change in the name or address of the patentee |
Owner name: GUANGDONG HUIXIANGYUAN BIOLOGY SCIENCE CO., LTD. Free format text: FORMER NAME OR ADDRESS: GUANGDONG HUIXIANGYUAN BIOLOGICAL TECHNOLOGY CO.,LTD. |
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| CP03 | Change of name, title or address |
Address after: 510760, Guangdong, Huangpu District, Guangzhou Po Po Industrial Zone (east Cheng Pian) A3 plots Patentee after: GUANGDONG H-BIO BIOTECH CO.,LTD. Address before: 510760, room 3, building 110, Tung Cheng compound, 2 Po Po Road South, Huangpu District, Guangdong, Guangzhou Patentee before: Guangdong huixiangyuan Biotechnology Co.,Ltd. |
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| C56 | Change in the name or address of the patentee | ||
| CP02 | Change in the address of a patent holder |
Address after: No. 6, Po Bei Road, Guangzhou, Guangdong, Huangpu District Patentee after: GUANGDONG H-BIO BIOTECH CO.,LTD. Address before: A3 block, Yun Pu Industrial Zone (east Cheng Pian), Guangzhou, Guangdong, Huangpu District Patentee before: GUANGDONG H-BIO BIOTECH CO.,LTD. |
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| C56 | Change in the name or address of the patentee | ||
| CP02 | Change in the address of a patent holder |
Address after: No. 6, Po Bei Road, Whampoa District, Guangdong, Guangzhou Patentee after: GUANGDONG H-BIO BIOTECH CO.,LTD. Address before: No. 6, Po Bei Road, Guangzhou, Guangdong, Huangpu District Patentee before: GUANGDONG H-BIO BIOTECH CO.,LTD. |
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| CX01 | Expiry of patent term | ||
| CX01 | Expiry of patent term |
Granted publication date: 20050525 |