CN1744830A - 颗粒状香料及其生产方法 - Google Patents
颗粒状香料及其生产方法 Download PDFInfo
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- CN1744830A CN1744830A CNA2003801094576A CN200380109457A CN1744830A CN 1744830 A CN1744830 A CN 1744830A CN A2003801094576 A CNA2003801094576 A CN A2003801094576A CN 200380109457 A CN200380109457 A CN 200380109457A CN 1744830 A CN1744830 A CN 1744830A
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- spices
- powdered
- flavor
- tabular material
- granular perfume
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Abstract
本发明提供了生产颗粒状香料的方法,包括:迫使由含有香料和载体的原料制得的粉末状香料自由下落;使用卧式螺旋传送粉末状香料以获得压缩的粉末状香料;用辊压实压缩的粉末状香料获得部分熔化的板状物质;冷却板状物质;并将冷却的板状物质研磨和造粒。根据本发明,提供了颗粒状香料,该香料当需要时立即释放香料而香气保存稳定性优良。本发明的颗粒状香料较少脆性,并因此在颗粒状香料自身或含有颗粒状香料的食品或饮料运输时较少破碎。如上制得的颗粒状香料含有按重量计10%或更少的水分含量和1N/mm2-50N/mm2的硬度。
Description
技术领域
本发明涉及生产颗粒状香料的方法和用于食品和饮料中的具有特定水分含量和硬度的颗粒状香料。尤其是,本发明涉及用于食品和饮料中的具有突出保存稳定性的颗粒状香料(此后,有时候称为“颗粒状香料”),其形态较少破碎并在需要时立即释放香料。
技术背景
粉碎香料的常规已知方法实例包括喷雾干燥、冷冻干燥和吸收方法。通过喷雾干燥生产粉末状调料时,所得到的粉末具有50至200μm相对小的粒径,其不仅流动性差而且具有在冷水等中溶解性差的缺陷。在这方面,其中将原料冰冻并干燥的冷冻干燥法解决了上述喷雾干燥的缺陷。然而,由于冷冻干燥在干燥中需要较长的时间,效率较低。因为通过将液体和粉末混合的简单操作可以获得粉末状香料,吸收法需要较短的处理时间,因此似乎是合适的方法。然而,所得到的粉末具有保存中香料易于变质和高度吸湿的问题。
另一方面,因为已知常规造粒方法由于加热处理中蒸发水而导致香料变质,报道了一种技术,其中将脂油和粉末状食品混合在一起,然后将混合物接受干燥压实造粒(例如,参见专利文件1:日本专利公开申请No.11-276144(尤其是第2栏第8-11行))。
1.此外,由于已知常规造粒方法在加热步骤中损失香味,并因此导致香料变质,报道了一种不添加水的压实造粒方法,其中使用含有10%或更多的提取的粉末状香料成分的粉末配料,而粉末配料中的水分含量是1-5%(例如,参见专利文件2:日本专利公开申请No.11-239461(尤其是笫3栏第16-18行))。
研究上述干燥压实造粒获得的粉末状香料的过程中,本发明者将粉末状香料掺入口香糖胶基中来获得棒状口香糖(stick gum),他们发现当咀嚼棒状口香糖时,香味释放较晚且香味削弱了。通过各种研究,本发明者假设该现象是由于通过粉末状香料的破裂释放了粉末内的香料并溶解于口香糖胶基中。这样,本发明的目的是提供较少破碎的颗粒状香料,并提供具有上述特性以及良好香味保存稳定性和使用时立即释放香料的颗粒状香料。
发明公开
本发明者致力于研究发现解决上述目的的方法。结果,他们发现将辊紧密压实常规粉末状香料获得的部分熔化板状物质冷却,然后接受研磨和造粒,可获得较少破碎并具有良好香味保存稳定性且需要时立即释放香味的颗粒状香料。本发明者继续进一步研究并发现迫使由含有香料和载体的原料制得的粉末状香料自由下落至进料斗,用卧式螺旋桨传送以获得压制的粉末状香料,用辊将压制的粉末状香料压实以获得板状物质,将部分熔化的板状物质冷却并将冷却的板状物质接受研磨和造粒,所得到的颗粒状香料难以破碎,具有良好的香味保存稳定性并在需要时立即释放香味,从而完成本发明。
这样,本发明提供下列各项。
-生产颗粒状香料的方法,包括:用辊压实由含有香料和载体的原料制得的粉末状香料以获得部分熔化的板状物质;将板状物质冷却;并将冷却的板状物质研磨和造粒。
-生产颗粒状香料的方法,包括:迫使由含有香料和载体的原料制得的粉末状香料自由下落至进料斗;用卧式螺旋(horizontal screw)传送粉末状香料以获得压制的粉末香料;用辊将压制的粉末香料压实以获得部分熔化的板状物质;将板状物质冷却;并将冷却的板状物质研磨和造粒。
-具有按重量计10%或更少水分含量和1N/mm2-50N/mm2硬度的颗粒状香料。
-含有粒径105μm-2mm颗粒的上述颗粒状香料,其中具有所述粒径的颗粒比例为按重量计85%或更多。
-含有上述颗粒状香料的食品或饮料。
实施发明的最佳方式
在下文中,将更详细描述本发明。
首先,将描述组成颗粒状香料的原料之一的香料。本发明所用的香料没有特定限制,只要能够实现上述目的。来自天然来源的香料实例包括:通过将植物原料压榨或蒸气蒸馏获得的香精油;用含有二氧化碳的溶剂抽提植物原料、滤除不溶物质并除去溶剂获得的浸体香精油;通过浓缩果汁而将随水流出的香气成分引入收集器中收集的油或浓缩水溶液香料;用各溶剂接触植物或动物原料,从原料中提取必需香料成分获得的提取物,如果需要可除去这些溶剂并浓缩香料成分;通过从混合物纯化化合物分离的香料;通过加热食品原料制得的熟制香料;使用乳原料、蛋白质或脂肪作为底物通过生化反应制得的酶修饰香料。其它香料的实例包括化学合成的香料如醋酸戊酯、苯甲醇、香叶醇和苯乙醇。天然香料来源的实例包括干鲣提取物、昆布提取物、螃蟹提取物、牡蛎提取物、牛肉提取物、鸡肉提取物、猪肉提取物、洋葱提取物、胡萝卜提取物、橙汁、柠檬汁、葡萄柚汁等。这些来源可以单独使用或这些来源的两种或多种组合使用。可以使用合适选择和混合这些原料获得的任何掺合香料。
优选香料包括,香料如香精油和油树脂,合成香料如1-薄荷醇、柠檬醛、香叶醇和香草醛,柑橘香料如橙、柠檬和葡萄柚,水果香料如苹果、香蕉、葡萄、桃、草莓、西瓜和菠萝,薄荷香料如薄荷和绿薄荷,香辛香料如胡椒、内桂、肉豆蔻和丁香,坚果香料如香草、咖啡、可可和榛子,熟制或未熟制的肉/海味香料如牛肉、猪肉、鸡肉、鲑鱼、螃蟹和虾,茶香料如红茶、绿茶和乌龙茶,和乳香料如牛奶、干酪和黄油。
接着,将描述部分组成颗粒状香料的载体。
载体优选亲水性的,包括亲水性蛋白质如明胶、酪蛋白、酪蛋白钠、乳清蛋白质、脱脂奶粉、全奶粉、白蛋白;亲水性多糖如麦芽糖糊精、改性淀粉(酸消化的淀粉、氧化淀粉、预胶质化淀粉、嫁接淀粉、醚化淀粉、和乙酸、磷酸等反应制得的酯化淀粉)、藻朊酸盐、阿拉伯胶、大豆多糖、瓜尔豆胶、黄原胶、果胶、羧甲基纤维素和琼脂糖;部分水解蛋白质如HAP和HVP;部分分解的淀粉如寡糖;和糖如乳糖。除了这些物质,载体还可以含有至少一种有机酸如乙酸和柠檬酸,用于常规食品的盐如氯化钠和氯化钾等。
更特别地,实例包括单糖如葡萄糖和果糖,寡糖如蔗糖、麦芽糖和海藻糖,多糖如淀粉和改性淀粉,和蛋白质如酪蛋白、明胶和乳清蛋白。
本发明中用作原料的粉末状香料是通过已知方法制得的那些。特别地,通过已知方法如喷雾干燥和吸收法获得的粉末状香料可以用作原料。
用于生产粉末状香料的喷雾干燥可以是本申请之前已知的任何方法。尽管在此描述了一种典型的方法,但本发明不受限于该方法。特别地,首先,将水、选自上述载体的一种载体,和乳化剂(如果需要)混合,加热并灭菌。然后,加入预先称重的香料,使用混和机如TK混合机搅拌并混合来乳化混合物。将获得的乳状液用喷雾干燥器喷雾干燥,接着过筛来获得粉末状香料。
用于生产粉末状香料的吸收法可以是本申请之前已知的任何方法。典型的方法包括用预先称重的香料混合和吸收选自上述载体的一种载体来获得粉末状香料。
用辊压实上述粉末状香料。通常,在辊之间将粉末状香料进料来压实。粉末状香料的进料方式没有特别限制。例如,优选使用卧式螺旋来进料粉末状香料。辊间进料的粉末状香料通过辊的旋转来紧密压实。随着辊连续旋转,从辊间的间隙中形成板状物质。需要将板状物质紧密压实使它部分地成为熔化形式。在此,板状物质指的是具有恒定厚度的宽带或其等同物。“部分熔化的板状物质”指的是没有全部熔化使得其仍然可以保持自身形状的板状物质。换句话说,板状物质的表面是部分或全部粘稠状态,而内部足够硬以便支持自身,使得不需要依靠使用其它支持物来进行下一步骤。
为了获得上述部分熔化状态的板状物质,需要紧密压实粉末状香料。尽管取决于粉末状香料所用的原料,辊对粉末状香料的压缩压力通常为15N/cm或更大,或优选20N/cm或更大来获得良好的效果。说明书中,词语“压缩(compress)”具有宽泛的意思如包括词语“压实(compact)”。尽管取决于用於粉末状香料的压缩机,辊压缩压力的上限是,例如,约60N/cm。术语“辊压缩压力”指的是辊的性能,即,使用辊压缩粉末状香料的每单位压缩宽度的压缩载荷。
通过将施加于辊上的力(N)除以辊的有效长度(cm)(接触并压实粉末状香料的辊长度)来计算辊压缩压力(N/cm),其中施加于辊的力(N)是辊水压(表压)(N/cm2)和支承杆横截面积(cm2)的乘积。
根据本发明,压实粉末状香料的优选条件取决于要压实的粉末状香料所用的原料、辊间进料的粉末状香料量、辊间的间隙、辊的压缩压力和辊的转速。例如,辊间进料粉末状香料的螺旋转速可以是10-20rpm,而辊的压缩压力可以是15N/cm或更大,当辊的压缩压力是20N/cm或更大和辊转速是12-20rpm时可以获得更好的结果。
然后,将部分熔化的板状物质冷却。可以利用板状物质周围的大气来冷却板状物质,但是优选利用风扇等吹动空气或冷空气来积极地冷却板状物质。接着,将冷却的板状物质研磨和造粒。可以使用任何方法,只要实现上述目的。
根据本发明,在用辊紧密压实处理之前优选将粉末状香料压制。特别地,优选通过其自身重量迫使粉末状香料自由下落,然后用卧式螺旋传送,从而压制并优选将粉末状香料脱气。优选在用卧式螺旋传送香料的步骤中进行脱气。在该步骤中完成脱气时,接下来的处理将顺利进行。
这样,就制得了本发明的颗粒状香料。如果它的水分含量是按重量计15%或更低,优选按重量计10%或更低,就可以使用本发明的颗粒状香料。
在本发明的颗粒状香料水分含量高的情况下和易于吸收水分的产物掺合,并加入大量的氨基酸、碳水化合物和有机酸,如粉末状饮料(粉末状茶、粉末状果汁、粉末状汤料)或粉末状调料(粉末状化学调料、粉末状肉汤、粉末状酱油、粉末状调味汁),则整个成品将结块而使其失去商业价值。因此,必需控制加入的颗粒状物质的水分含量。尽管越低的水分含量越好,实际上最小限度约按重量计0.5%。
使用已知方法可以测定水分含量。作为常规方法,Karl Fischer法是已知的,其详细描述于日本药典中。按照本发明,可根据日本药典使用Karl Fischer水分计(Kyoto Electronics ManufacturingCo.,Ltd.:MKA-210)来测量水分。
通过本发明获得的颗粒状香料当其硬度为1N/mm2-50N/mm2时呈现出良好效果。如果硬度小于1N/mm2,颗粒状香料易于破碎并在受到外力时是脆性的,因此难以维持颗粒形态。如果硬度大于50N/mm2,获得的颗粒状香料的溶解性将变低,其不仅阻止了高的香料含量而且还增加了生产成本。考虑到香料含量和生产成本,颗粒状香料的硬度优选约1N/mm2-约10N/mu2,且更优选约为1N/mm2-约5N/mm2。
根据本发明,可通过已知方法来测量硬度。特别地,使用颗粒硬度测试仪Model Type GM(Okada Seiko Co.,Ltd.)。选择要测量硬度的颗粒状香料,放置于以恒定速度递增的载荷下并基于颗粒状香料形态破碎时的载荷来计算硬度。尽管本发明的颗粒状香料非常硬,但它是可溶的并因此在水分存在下快速溶解。
优选地,本发明颗粒状香料含有按重量计85%或更多的粒径为105μm-2mm的颗粒。更优选,本发明的颗粒状香料含有按重量计90%或更多的粒径为105μm-2mm的颗粒。然而,优选粒径取决于本发明颗粒状香料的用途。例如,在主要配料是颗粒状糖、柠檬酸和粉末状香料的颗粒状饮料的情况下,当这些配料粒径之间的差别大时,它们可能导致不理想的分级并引起不匀性问题。因此,需要具有接近于颗粒状糖粒径的颗粒状香料,在该情况下,优选使用粒径为2.0mm-500μm的颗粒状香料,更优选2mm-1mm。在分开包装并用于快速面的粉状调料的情况下,其含有化学调料、肉提取物、蔬菜粉末等,优选使用粒径为1mm-105μm的颗粒状香料,更优选500μm-105μm。
使用JIS标准筛网测量粒径分布并以2.0mm或更大、2.0-1.0mm、1.0mm-500μm、250μm-105μm和105μm或更小的粒径分开。
由于例如以软胶囊、纸管或快速面附随的汤料包提供了根据本发明获得的颗粒状香料,对于压缩包装粉末的相对密度尽可能高是有益的。特别地,本发明获得的颗粒状香料的表观密度优选为1g/cm2-0.81g/cm2。测定表观密度的方法是已知的。根据本发明,使用粉末测试仪(Hosokawa Micron Corporation)来测定表观密度(g/cm2)。
可以和本发明获得的颗粒状香料掺合的食品实例包括,但不限制于,饮料,粉末状饮料,糖食如糖、口香糖、糖片、巧克力和点心,甜点如酸奶和冰淇淋,肉/海产品,粉末状调料,食品如粉末状食品(例如,热茶中的米填料)和在微波炉加热的预煮产品(冰冻食品,袋装食品)。产品中本发明颗粒状香料的含量没有特别限制并取决于所用的产品和颗粒状香料。
实施例
在下文中,通过实施例、比较实施例、应用实施例和测试实施例更具体地描述本发明。然而,本发明不以任何方式受限于这些实施例。
实施例1
将10kg海藻糖(Hayashibara Shoji,Inc.)和100g色素(4号黄)混合,然后与0.2kg柠檬香料(Takasago InternationalCorporation)混合并吸收,从而获得吸收的粉末状香料。迫使该吸收的粉末状香料自由下落至进料斗,使用卧式螺旋以15rpm的螺旋转速水平传送至压实辊之间。在25N/cm的辊压缩压力、0.5mm的辊间隙和15rpm的辊转速下压实粉末状香料获得板状物质。用冷空气冷却板状物质。用旋转研磨器研磨冷却的板状物质并使大小均匀,从而获得颗粒状物质。
比较实施例1
将10kg海藻糖(Hayashibara Shoji,Inc.)和100g色素(4号黄)混合,然后与0.2kg柠檬香料(Takasago InternationalCorporation)混合并吸收,从而获得吸收的粉末状香料。
比较实施例2
将10kg海藻糖(Hayashibara Shoji,Inc.)和100g色素(4号黄)混合,然后与0.2kg柠檬香料(Takasago InternationalCorporation)混合并吸收,从而获得吸收的粉末状香料。迫使该吸收的粉末状香料自由下落至进料斗,使用卧式螺旋以48rpm的螺旋转速水平传送至压实辊之间。在7N/cm的辊压缩压力、0.5mm的辊间隙和15rpm的辊转速下压实粉末状香料获得板状物质。用旋转研磨器研磨没有冷却的板状物质并使大小均匀,从而获得颗粒状物质。
实施例2
用1kg薄荷醇香料(Takasago International Corporation)和10kg无水结晶麦芽糖(Hayashibara Shoji,Inc.)混合并吸收,从而获得吸收的粉末状香料。迫使该吸收的粉末状香料自由下落至进料斗,使用卧式螺旋以15rpm的螺旋转速水平传送至压实辊之间。在25N/cm的辊压缩压力、0.5mm的辊间隙和15rpm的辊转速下压实粉末状香料获得板状物质。用冷空气冷却板状物质。用旋转研磨器研磨冷却的板状物质并使大小均匀,从而获得颗粒状物质。
比较实施例3
用1kg薄荷醇香料(Takasago International Corporation)和10kg无水结晶麦芽糖(Hayashibara Shoji,Inc.)混合并吸收,从而获得吸收的粉末状香料。
比较实施例4
用1kg薄荷醇香料(Takasago International Corporation)和10kg无水结晶麦芽糖(Hayashibara Shoji,Inc.)混合并吸收,从而获得吸收的粉末状香料。迫使该吸收的粉末状香料自由下落至进料斗,使用卧式螺旋以48rpm的螺旋转速水平传送至压实辊之间。在7N/cm的辊压缩压力、0.5mm的辊间隙和15rpm的辊转速下压实粉末状香料获得板状物质。用旋转研磨器研磨没有冷却的板状物质并使大小均匀,从而获得颗粒状物质。
实施例3
用0.5kg柠檬香料(Takasago International Corporation)和10kg无水结晶麦芽糖(Hayashibara Shoji,Inc.)混合并吸收,从而获得吸收的粉末状香料。迫使该吸收的粉末状香料自由下落至进料斗,使用卧式螺旋以15rpm的螺旋转速水平传送至压实辊之间。在25N/cm的辊压缩压力、0.5mm的辊间隙和15rpm的辊转速下压实粉末状香料获得板状物质。用冷空气冷却板状物质。用旋转研磨器研磨冷却的板状物质并使大小均匀,从而获得颗粒状物质。
比较实施例5
用0.5kg柠檬香料(Takasago International Corporation)和10kg无水结晶麦芽糖(Hayashibara Shoji,Inc.)混合并吸收,从而获得吸收的粉末状香料。
比较实施例6
用0.5kg柠檬香料(Takasago International Corporation)和10kg无水结晶麦芽糖(Hayashibara Shoji,Inc.)混合并吸收,从而获得吸收的粉末状香料。迫使该吸收的粉末状香料自由下落至进料斗,使用卧式螺旋以48rpm的螺旋转速水平传送至压实辊之间。在7N/cm的辊压缩压力、0.5mm的辊间隙和15rpm的辊转速下压实粉末状香料获得板状物质。用旋转研磨器研磨没有冷却的板状物质并使大小均匀,从而获得颗粒状物质。
实施例4
用0.2kg苹果香料(Takasago International Corporation)和10kg无水结晶麦芽糖(Hayashibara Shoji,Inc.)混合并吸收,从而获得吸收的粉末状香料。迫使该吸收的粉末状香料自由下落至进料斗,使用卧式螺旋以15rpm的螺旋转速水平传送至压实辊之间。在25N/cm的辊压缩压力、0.5mm的辊间隙和15rpm的辊转速下压实粉末状香料获得板状物质。用冷空气冷却板状物质。用旋转研磨器研磨冷却的板状物质并使大小均匀,从而获得颗粒状物质。
比较实施例7
用0.2kg苹果香料(Takasago International Corporation)和10kg无水结晶麦芽糖(Hayashibara Shoji,Inc.)混合并吸收,从而获得吸收的粉末状香料。
比较实施例8
用0.2kg苹果香料(Takasago International Corporation)和10kg无水结晶麦芽糖(Hayashibara Shoji,Inc.)混合并吸收,从而获得吸收的粉末状香料。迫使该吸收的粉末状香料自由下落至进料斗,使用卧式螺旋以48rpm的螺旋转速水平传送至压实辊之间。在7N/cm的辊压缩压力、0.5mm的辊间隙和15rpm的辊转速下压实粉末状香料获得板状物质。用旋转研磨器研磨没有冷却的板状物质并使大小均匀,从而获得颗粒状物质。
实施例5
用0.2kg苹果香料(Takasago International Corporation)和10kg山梨糖醇(Marck Ltd.,Japan)混合并吸收,从而获得吸收的粉末状香料。迫使该吸收的粉末状香料自由下落至进料斗,使用卧式螺旋以15rpm的螺旋转速水平传送至压实辊之间。在25N/cm的辊压缩压力、0.5mm的辊间隙和15rpm的辊转速下压实粉末状香料获得板状物质。用冷空气冷却板状物质。用旋转研磨器研磨冷却的板状物质并使大小均匀,从而获得颗粒状物质。
比较实施例9
用0.2kg苹果香料(Takasago International Corporation)和10kg山梨糖醇(Marck Ltd.,Japan)混合并吸收,从而获得吸收的粉末状香料。
比较实施例10
用0.2kg苹果香料(Takasago International Corporation)和10kg山梨糖醇(Marck Ltd.,Japan)混合并吸收,从而获得吸收的粉末状香料。迫使该吸收的粉末状香料自由下落至进料斗,使用卧式螺旋以48rpm的螺旋转速水平传送至压实辊之间。在7N/cm的辊压缩压力、0.5mm的辊间隙和15rpm的辊转速下压实粉末状香料获得板状物质。用旋转研磨器研磨没有冷却的板状物质并使大小均匀,从而获得颗粒状物质。
如下评价上述获得的粉末。
应用实施例1:生产含有颗粒状香料的口香糖
往100克口香糖胶基(Takasago International corporation)中掺入比较实施例1中获得的5g粉末状香料,和比较实施例2和实施例1分别获得的5g颗粒状香料,并在约50℃混合。冷却后,用辊将它们辊压成型,从而获得三种3g的棒状口香糖。
测试实施例1:颗粒状香料形态的检测
检测应用实施例1中获得的棒状口香糖。实施例1获得的颗粒状香料在棒状口香糖中一般能保持形态。另一方面,来自比较实施例1的相当大量的粉末状香料和来自比较实施例2的颗粒状香料在棒状口香糖中失去了形态。
测试实施例2:颗粒状香料的感观评定
将应用实施例1中获得的棒状口香糖接受基于以下基础的感观评定。由10名专家小组参加感观评定来评价棒状口香糖的香味和口味,后者是通过加入颗粒状香料赋予的。开始咀嚼棒状口香糖后的15秒、30秒、1分钟和每隔1分钟直至5分钟,测定香料释放的强度和棒状口香糖口味的总评价。用四个等级(即,弱、较弱、较强、强)来评价香料释放的强度,而将口味评价为可口或不可口。评价的结果显示于表1中。
表1
颗粒状香料 | 总评价 | 释放(从胶基释放的香料强度) | ||
早期 | 中间 | 后期 | ||
比较实施例1 | 不可口(10)可口(0) | 弱 | 很强 | 很强 |
比较实施例2 | 不可口(7)可口(3) | 很弱 | 很强 | 很强 |
实施例1 | 不可口(1)可口(9) | 强 | 很强 | 很弱 |
表1中,“早期”意思是开始咀嚼后0-1分钟,“中间”意思是1分钟后至3分钟,“后期”是3分钟后至5分钟。
从表1所示的口味总评价结果看,含有实施例1获得的颗粒状香料的棒状口香糖是感觉可口的。对该结果的推测理由是含有实施例1获得的颗粒状香料的棒状口香糖在咀嚼开始后立刻释放柠檬新鲜香味,而含有比较实施例1获得的粉末状香料和含有比较实施例2获得的颗粒状香料的棒状口香糖需要时间来释放香料,并且它们的释放强度较弱。大概,如之前测试实施例1中所观察到的,由于实施例1的粉末在棒状口香糖中保持形态,香料保留在颗粒状香料中,并因此在咀嚼棒状口香糖时香料释放是有效的。
测试实施例3:颗粒状香料脆性耐久性测试
将表2中所示的比较实施例和实施例获得的各自50g颗粒状香料放置于管状容器中(直径:6cm,高度:10cm)。用往复式振动器以4cm的冲程和160/分钟的振动频率摇晃容器120分钟。使用JIS标准筛网来测量振动之前和之后的粒径以测定颗粒状香料的脆性。结果显示于表2中。
表2
颗粒状香料 | 振动之前的粒径 | 振动之后的粒径 |
比较实施例4 | 1.7mm-1mm产物 | 1mm或更小产物32.7% |
实施例2 | 1.7mm-1mm产物 | 1mm或更小产物17.5% |
比较实施例2 | 1.7mm-1mm产物 | 1mm或更小产物10.0% |
实施例1 | 1.7mm-1mm产物 | 1mm或更小产物6.0% |
测试实施例4:颗粒状香料的保存稳定性
将比较实施例1获得的粉末状香料以及比较实施例2和实施例1获得的颗粒状香料保存于60℃的恒温室中。保存一周和两周后,通过专家小组评价颗粒状香料的香气。评价结果显示于表3中。
表3
一周 | 二周 | |
比较实施例1 | 极大改变(10名专家) | 极大改变(香气消失/弱)(10名专家) |
比较实施例2 | 有些改变(9名专家) | 认为氧化变质(9名专家) |
实施例1 | 未改变(10个专家) | 几乎没有改变(9名专家) |
参考表3,比较实施例1的粉末状香料在2周后几乎失去了粉末状香料中的香气,并因此作为产品是没有价值的。比较实施例2的颗粒状香料在稳定性上次于实施例1的颗粒状香料。这证明了颗粒状香料生产过程中的高压压实步骤使颗粒状香料的基质脱气并密实,从而防止了空气氧化和香味丢失。
测试实施例5:颗粒状香料的硬度
将表4中所示的比较实施例和实施例中获得的颗粒状香料放置于样品桌上并接受以100μm/秒速度递增的载荷来测定颗粒状香料失去形态时的载荷峰值。将该值运用至特定公式4P/(n×D×D)来计算颗粒状香料的硬度。该公式中,P表示载荷峰值,D表示颗粒状香料的粒径。结果显示于表4中。
表4
颗粒状香料 | 硬度mN/mm2 |
实施例1 | 1992 |
比较实施例2 | 176 |
实施例2 | 1293 |
比较实施例4 | 644 |
实施例3 | 1358 |
比较实施例6 | 801 |
实施例4 | 4885 |
比较实施例6 | 882 |
测试实施例6:颗粒状香料的粒径分布
使用JIS标准筛网来测定表5中所示实施例和比较实施例制得的颗粒状香料的粒径分布。结果显示于表5中。
表5
颗粒状香料 | 2mm或更大 | 2mm至1mm | 1mm至500μm | 500μm至250μm | 250μm至105μm | 105μm或更小 |
实施例1 | 0.9 | 67.6 | 16.9 | 6.8 | 4.9 | 2.9 |
比较实施例4 | 10.7 | 4.9 | 7.6 | 11.3 | 53.5 | 12.0 |
实施例5 | 3.5 | 54.5 | 19.8 | 7.9 | 7.0 | 7.3 |
比较实施例10 | 1.4 | 39.2 | 18.8 | 6.1 | 11.7 | 22.8 |
从这些结果看,本发明小粒径颗粒状香料的小粒径比例小于比较实施例颗粒状香料。这证明本发明颗粒状香料具有较高的粒化产量并因此就工业使用而言是有用的。
实施例6
首先,将15kg水、8.9kg作为载体的糊精(Matsutani ChemicalIndustry Co.,Ltd.)和0.1kg乳化剂(聚甘油脂肪酸酯)溶解,往其中加入1kg作为香料的柠檬油(Takasago InternationalCorporation)。使用TK混合机来搅拌和混合以获得乳状液。用喷雾干燥器(进口温度:180℃,出口温度:90℃)喷雾干燥乳状液来获得粉末状香料。迫使粉末状香料自由下落至进料斗,使用卧式螺旋以15rpm的螺旋转速水平传送至压实辊之间。在25N/cm的辊压缩压力、0.5mm的辊间隙和15rpm的辊转速下压实粉末状香料获得板状物质。用冷空气冷却板状物质。用旋转研磨机研磨冷却的板状物质并使大小均匀,从而获得颗粒状物质。
比较实施例11
首先,将15kg水、8.9kg作为载体的糊精(Matsutani ChemicalIndustry Co.,Ltd.)和0.1kg乳化剂(聚甘油脂肪酸酯)溶解,加入1kg作为香料的柠檬油(Takasago International Corporation)。使用TK混合机来搅拌和混合以获得乳状液。用喷雾干燥器(进口温度:180℃,出口温度:90℃)喷雾干燥乳状液来获得粉末状香料。迫使粉末状香料自由下落至进料斗,使用卧式螺旋以48rpm的螺旋转速水平传送至压实辊之间。在7N/cm的辊压缩压力、0.5mm辊间隙和15rpm的辊转速下压实粉末状香料获得板状物质。用旋转研磨机研磨没有冷却的板状物质并使大小均匀,从而获得颗粒状物质。
实施例7
将0.2kg牛奶香料(Takasago International Corporation)加入10kg脱脂奶粉(Meiji Dairies Corporation)中预吸收来获得吸收的粉末状香料。迫使该吸收的粉末状香料自由下落至进料斗,使用卧式螺旋以15rpm的螺旋转速螺旋传送至压实辊之间。在25N/cm的辊压缩压力、0.5mm辊间隙和15rpm的辊转速下压实粉末状香料获得板状物质。用冷空气冷却板状物质。使用旋转研磨机研磨冷却的板状物质并使大小均匀,从而获得颗粒状物质。
实施例8
将4.9kg阿拉伯胶(Takasago International Corporation)、4.9kg糊精(Matsutani Chemical Industry Co.,Ltd.)和0.2kg明胶(Nitta Gelatin Inc.)混合后,将0.2kg胡椒薄荷香料(TakasagoInternational Corporation)加入并混合来吸收,从而获得吸收的粉末状香料。迫使该吸收的粉末状香料自由下落至进料斗,使用卧式螺旋以15rpm的螺旋转速水平传送至压实辊之间。在25N/cm的辊压缩压力、0.5mm辊间隙和15rpm的辊转速下压实粉末状香料获得板状物质。用冷空气冷却板状物质。用旋转研磨机研磨冷却的板状物质并使大小均匀,从而获得颗粒状物质。
实施例9
将7.0kg糊精(Takasago International Corporation)、2.8kg改性淀粉(Matsutani Chemical Industry Co.,Ltd.)和0.2kg羧甲基纤维素(Shin-Etsu Chemical Co.,Ltd)混合后,将0.2kg咖啡香料(Takasago Internatioral Corporation)加入并混合来吸收,从而获得吸收的粉末状香料。迫使该吸收的粉末状香料自由下落至进料斗,使用卧式螺旋以15rpm的螺旋转速水平传送至压实辊之间。在25N/cm的辊压缩压力、0.5mm的辊间隙和15rpm的辊转速下压实粉末状香料获得板状物质。用冷空气冷却板状物质。用旋转研磨机研磨冷却的板状物质并使大小均匀,从而获得颗粒状物质。
将实施例9获得的颗粒状咖啡香料用来制备具有以下组成的咖啡软糖。
配料 | 组成量(重量份) |
颗粒状咖啡香料淀粉糖浆颗粒状糖乳糖氢化植物油方丹糖明胶卵磷脂 | 0.3900600100100100101 |
实施例10
将9.8kg糊精(Matsutani Chemical Industry Co.,Ltd.)和0.2kg酪蛋白(Taiyo Kagaku Co.,Ltd)混合后,将0.2kg红茶香料(TakasagoInternational Corporation)加入并混合来吸收,从而获得吸收的粉末状香料。迫使该吸收的粉末状香料自由下落至进料斗,使用卧式螺旋以15rpm的螺旋转速水平传送至压实辊之间。在25N/cm的辊压缩压力、0.5mm的辊间隙和15rpm的辊转速下压实粉末状香料而获得板状物质。用冷空气冷却板状物质。用旋转研磨机研磨冷却的板状物质并使大小均匀,从而获得颗粒状物质。
实施例11
将5.0kg脱脂奶粉(Morinage Milk Industry Co.,Ltd)和5.0kg全奶粉(Morinage Milk Industry Co.,Ltd)混合后,将0.2kg黄油香料(Takasago International Corporation)加入并混合来吸收,从而获得吸收的粉末状香料。迫使该吸收的粉末状香料自由下落至进料斗,使用卧式螺旋以15rpm的螺旋转速水平传送至压实辊之间。在25N/cm的辊压缩压力、0.5mm的辊间隙和15rpm的辊转速下压实粉末状香料而获得板状物质。用冷空气冷却板状物质。用旋转研磨机研磨冷却的板状物质并使大小均匀,从而获得颗粒状物质。
将实施例11获得的黄油香料用于制备具有以下组成的黄油面包。
配料 | 组成量(重量份) |
颗粒状黄油香料强力面粉起酥油糖湿酵母盐脱脂奶粉水 | 0.1100552.52.1267 |
实施例12
将0.2kg肉香料(Takasago International Corporation)加入10.0kg海藻糖(Hayashibara Shoji,Inc.)中混合来吸收,从而获得吸收的粉末状香料。迫使该吸收的粉末状香料自由下落至进料斗,使用卧式螺旋以15rpm的螺旋转速水平传送至压实辊之间。在25N/cm的辊压缩压力、0.5mm的辊间隙和15rpm的辊转速下压实粉末状香料获得板状物质。用冷空气冷却板状物质。用旋转研磨机研磨冷却的板状物质并使大小均匀,从而获得颗粒状物质。
将实施例12获得的颗粒状肉香料用于制备具有以下组成的肉馅饼。
配料 | 组成量(重量份) |
颗粒状肉香料肉糜洋葱面包屑蛋白盐胡椒 | 0.565020040301010 |
实施例13
将0.2kg橙子香料(Takasago International Corporation)加入10.0kg山梨糖醇(Merck Ltd.,Japan)中混合来吸收,从而获得吸收的粉末状香料。迫使该吸收的粉末状香料自由下落至进料斗,使用卧式螺旋以15rpm的螺旋转速水平传送至压实辊之间。在25N/cm的辊压缩压力、0.5mm的辊间隙和15rpm的辊转速下压实粉末状香料获得板状物质。用冷空气冷却板状物质。用旋转研磨机研磨冷却的板状物质并使大小均匀,从而获得颗粒状物质。
将实施例13获得的颗粒状橙子香料用于制备具有以下组成的粉末状橙汁。
配料 | 组成量(重量份) |
颗粒状橙子香料颗粒状糖无水柠檬酸粉末状橙汁 | 0.17.10.70.1 |
根据本发明,获得了具有比以往更强硬度的颗粒状香料。进一步,本发明的颗粒状香料不仅具有极佳的香气和香味稳定性、能够保持粉末形态并具有较小的脆性,而且具有良好的溶解性。
本发明的颗粒状香料能够对抗外力将香料保留在粉末中,而当需要时就释放该香料。本发明颗粒状香料的形态对振动具有高度稳定性,并在配售含有颗粒状香料货物的卡车运输过程中发生振动时和在生产含有颗粒状香料食品过程中发生物理碰撞时保持其形态,因此防止了商品显著降低其价值。此外,本发明生产了具有所期望粒径和良好粒化产量的高产量颗粒状香料,并因此对工业用途非常有用。
Claims (5)
1.一种生产颗粒状香料的方法,包括:
使用辊将由含有香料和载体的原料制得的粉末状香料压紧以获得部分熔化的板状物质;
冷却该板状物质;和
将该冷却的板状物质研磨并造粒。
2.一种生产颗粒状香料的方法,包括:
迫使由含有香料和载体的原料制得的粉末状香料自由下落;
使用卧式螺旋将粉末状香料传送以获得压缩的粉末状香料;
用辊将压缩的粉末状香料压实以获得部分熔化的板状物质;
将该板状物质冷却;和
将该冷却的板状物质研磨并造粒。
3.用于食品和饮料中的颗粒状香料,其含有选自亲水性蛋白质、麦芽糖糊精、淀粉、改性淀粉、亲水性多糖、部分水解蛋白质、部分分解淀粉和糖的载体,其中该颗粒状香料具有按重量计10%或更少的水分含量和1N/mm2-50N/mm2的硬度。
4.权利要求3的用于食品和饮料中的颗粒状香料,含有粒径为105μm-2mm的颗粒,其中具有该粒径的颗粒的比例为按重量计85%或更多。
5.一种食品或饮料,其含有权利要求3或4的用于食品和饮料中的颗粒状香料。
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CN100379407C (zh) * | 1997-12-19 | 2008-04-09 | 史密丝克莱恩比彻姆公司 | 生产咀嚼分散片的方法 |
ATE288686T1 (de) * | 1998-11-04 | 2005-02-15 | Firmenich & Cie | Festes zuführsystem für aromazutaten |
DK1124442T3 (da) * | 1999-09-06 | 2006-03-27 | Firmenich & Cie | Fremgangsmåde til fremstilling af granuler til kontrolleret frigivelse af flygtige forbindelser |
DE19943491B4 (de) * | 1999-09-10 | 2010-04-01 | Südzucker AG Mannheim/Ochsenfurt | Verbesserte Komprimate |
JP4141600B2 (ja) * | 1999-09-17 | 2008-08-27 | 株式会社ロッテ | チューインガム組成物及びその製造方法 |
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FR2802551B1 (fr) * | 1999-12-17 | 2006-08-04 | Roquette Freres | Dextrose hydrate pulverulent et son procede de preparation |
US6458401B1 (en) * | 2000-11-15 | 2002-10-01 | Roquette Freres | Process for producing a powder containing crystalline particles of maltitol |
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US6890575B2 (en) * | 2001-11-01 | 2005-05-10 | Guy Beauregard | Powder containing crystalline particles of maltitol |
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US7041311B2 (en) * | 2003-02-28 | 2006-05-09 | International Flavors & Fragrances Inc. | Preparation for saliva flow |
-
2002
- 2002-12-02 JP JP2002349776A patent/JP3444874B1/ja not_active Expired - Fee Related
-
2003
- 2003-11-28 CN CNA2007101098223A patent/CN101069553A/zh active Pending
- 2003-11-28 AU AU2003302586A patent/AU2003302586A1/en not_active Abandoned
- 2003-11-28 BR BR0316815-8A patent/BR0316815A/pt not_active Application Discontinuation
- 2003-11-28 EP EP03812343A patent/EP1567021B1/en not_active Expired - Lifetime
- 2003-11-28 CN CNA2003801094576A patent/CN1744830A/zh active Pending
- 2003-11-28 US US10/537,405 patent/US20050266134A1/en not_active Abandoned
- 2003-11-28 AT AT03812343T patent/ATE454824T1/de not_active IP Right Cessation
- 2003-11-28 MX MXPA05005694A patent/MXPA05005694A/es active IP Right Grant
- 2003-11-28 DE DE60330993T patent/DE60330993D1/de not_active Expired - Lifetime
- 2003-11-28 WO PCT/JP2003/015239 patent/WO2004049827A1/en active Application Filing
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2009
- 2009-07-24 US US12/460,779 patent/US20090291176A1/en not_active Abandoned
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101313741B (zh) * | 2007-06-01 | 2013-04-03 | 顾安蓓 | 一种新型复合香辛料的制造方法 |
Also Published As
Publication number | Publication date |
---|---|
BR0316815A (pt) | 2005-10-18 |
DE60330993D1 (de) | 2010-03-04 |
AU2003302586A1 (en) | 2004-06-23 |
CN101069553A (zh) | 2007-11-14 |
US20050266134A1 (en) | 2005-12-01 |
MXPA05005694A (es) | 2005-10-18 |
JP2004182811A (ja) | 2004-07-02 |
ATE454824T1 (de) | 2010-01-15 |
EP1567021A1 (en) | 2005-08-31 |
JP3444874B1 (ja) | 2003-09-08 |
US20090291176A1 (en) | 2009-11-26 |
EP1567021B1 (en) | 2010-01-13 |
WO2004049827A1 (en) | 2004-06-17 |
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