EP0177522A1 - Aromate sous forme granulaire - Google Patents

Aromate sous forme granulaire

Info

Publication number
EP0177522A1
EP0177522A1 EP85901426A EP85901426A EP0177522A1 EP 0177522 A1 EP0177522 A1 EP 0177522A1 EP 85901426 A EP85901426 A EP 85901426A EP 85901426 A EP85901426 A EP 85901426A EP 0177522 A1 EP0177522 A1 EP 0177522A1
Authority
EP
European Patent Office
Prior art keywords
sugar
granules
flavor
fat
gelatin
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.)
Withdrawn
Application number
EP85901426A
Other languages
German (de)
English (en)
Inventor
Harry Müller
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Dragoco Gerberding and Co GmbH
Original Assignee
Dragoco Gerberding and Co GmbH
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Dragoco Gerberding and Co GmbH filed Critical Dragoco Gerberding and Co GmbH
Publication of EP0177522A1 publication Critical patent/EP0177522A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents

Definitions

  • Flavoring agents in granular form Various types of granules for flavoring purposes are known in the food and luxury food industry. These known granules have several disadvantages due to the structure of their carrier compositions, e.g. B. strong hygroscopicity, lack of hydro stability and lack of flavor intensity. They are not suitable to be used as the sole flavoring agent. Furthermore, the previously known granules are not sufficiently stable during processing, i.e. H. there is a more or less large amount of abrasion and breakage, which makes the standardization of food and luxury flavorings difficult.
  • the aim of the invention is flavor granules with a constant consistency. This enables the products to be standardized.
  • the aroma granules according to the invention have a carrier substance which, due to their structure, avoids the disadvantages described above.
  • the carrier matrix of the flavoring agents according to the invention in granular form is based on a combination of skimmed milk powder, sugar and fat, milk sugar being used in the spicy flavor type because of its lower sweetness and powdered sugar in the fruity flavor type.
  • the combination also contains gelatin and water in a fixed ratio and, with the spicy taste, preferably also salt. Since a certain consistency of the mixture to be extruded, which is predetermined by the extruder technology and the subsequent use, must be present for the extrusion of the overall mixture, the consistency of the starting mixture, depending on the use of solid, pasty or liquid aromas, is determined above all by the amount of skimmed milk powder and sugar set. A variation in the fat content has less influence on the consistency than, in particular with the fruity aromas, a more or less lipophilic character of the aromas.
  • the invention relates to flavor granules based on a sugar, protein and fat-containing carrier, as well as a binder, which are characterized in that they a) for a spicy flavor from 20 to 35% skimmed milk powder 20 to 35% milk sugar 20 to 30% hard fat 0.5 to 30% flavor 2% gelatin 3% water and optionally 4 to 5% salt
  • skimmed milk powder 30 to 75% powdered sugar 10 to 30% hard fat
  • the basic compositions for the carrier matrix are preferably as follows: Spicy flavor of skimmed milk powder 20 to 35%, in particular
  • Fat especially cocoa 20 to 30%, especially butter substitute
  • Powdered sugar 30 to 75%, especially 35 to 70%
  • Fat (cocoa butter substitute) 10 to 30%, especially 12 to 26%.
  • the amount of aroma varies depending on the type of aroma desired and can be from about 0.5%, in particular from 0.75%, for example in the case of onion aroma, to 30% in the case of less intense aromas, but is generally between 0.5 and 25%. .
  • a range of 0.9 to 20% is preferred for spicy flavors such as onions or meat, while for fruity flavors the percentages are approximately between 4 and 25%, again depending on the intensity of the flavors used and the desired flavor.
  • Cocoa powder can serve as a background for the fruity aromas without it being necessary as a distinct aroma, for example with hazelnut, caramel or, in particular, chocolate aromas, between less than 1% and up to 25% cocoa powder can be used. Cocoa can be added both before the addition of fat and gelatin and at the end, for example with the flavors, if these are incorporated at the end.
  • vegetable powder in addition to the actual extracted aroma, vegetable powder can also be added in a quantity of a few percent, for example approximately 5%, as well as with certain fruity ones Flavors, such as those used for ice cream, can be added to the flavor, in addition to flavor, acidic acid, in particular citric acid, as a flavor corrective in an amount of approximately 1 to 2%.
  • the mixtures a 1 ) or b 1 ) are fed to an extruder and the mass is extruded into strands in a known manner, the extruded, strand-like material is optionally solidified and / or dried with heating to about 40 ° C. for at least about one day Interim storage and then granulated and calibrated the material.
  • the carrier mass for spicy granules is produced as follows: 30 kg of skimmed milk powder, 28 kg of milk sugar, 4 kg of table salt and 0.5 kg of hydrolysed vegetable protein are mixed intensively with one another at room temperature in a vortex mixer; only the fat component, 25 kg of special hard fat, is preheated to approx. 40 ° C beforehand. 5 kg of 40% gelatin solution are added to this mass and mixed in.
  • the carrier mass for fruity granules is produced as follows: 60.9 kg of powdered sugar, 5.0 kg of milk powder and 1.2 kg of powdered citric acid are mixed intensively with one another in a whirl mixer; only the fat component, 14 kg of special hard fat (especially cocoa butter substitute), is preheated to approx. 45oC beforehand. 5 kg of 40% gelatin solution are added to this mass and mixed in.
  • the aroma is either incorporated into the finished carrier mass or, which can sometimes be preferred (especially in the case of liquid aromas), homogeneously mixed with the skimmed milk powder and the sugar and all other constituents apart from fat and gelatin. Then the fat is worked in and finally the gelatin. If desired or necessary for a specific use, natural, nature-identical or artificial coloring is added to the mixture.
  • the carrier substance is not hygroscopic, hydrostable and does not have a physically measurable melting point but a melting interval. It has a water content of 2.5-3%, preferably 2.6%.
  • Water content in the end product should be about 3%.
  • Carrier substance has no undesirable secondary taste nuances and results in an almost tasteless carrier material.
  • the flavors required for the intended use are incorporated into this carrier mass in an amount of 0.5-30%, in particular 0.5-25% by weight. These flavors can be powdery, pasty or liquid. Natural, nature-identical or artificial flavors, or flavor mixtures, can be used.
  • the mixture thus produced from carrier substance and flavoring substances is fed to an extruder, which presses the mass in a known manner under pressure by means of a screw through a perforated disc, strands being formed.
  • a drying process can follow the extrusion process. This process step can be carried out in a known manner by storage, optionally with gentle heating (approx. 40 ° C.), for example in a drying tunnel. Experience has shown, however, that it should be stored for at least one day, especially at 20 - 35 ° C. If this is desired for production reasons, this temporary storage can also be extended to several days.
  • the material is granulated and calibrated.
  • the particle size can be adapted to the intended use and is generally in the range from 0.3 to 6 mm, in particular 1 - 2.5 mm.
  • the granulation is expediently carried out by machine
  • the calibration is carried out by classifying the granules known per se on a known screening machine, so that an arbitrarily narrow grain fraction can be set.
  • a hard fat with a melting point between 36 and 40 ° C. is used as fat, preferably a cocoa butter substitute, which usually has a melting point around 38 ° C.
  • the components can be mixed in any mixer suitable for food technology, which produces a homogeneous mixture from the mixture.
  • a vortex mixer is preferably used.
  • the fat and gelatin components contained in the carrier mass envelop the flavorings.
  • the aroma substances penetrate the surrounding carrier mass and release the aroma to the finished food and beverage. This process takes place gradually depending on the product. In this way, the flavor granules gradually come structurally closer to the surrounding foodstuffs and luxury foods into which they are incorporated, without losing their original shape over a longer period of time. Examples 2 to 34
  • the carrier matrix is produced as follows:
  • a smoked ham granulate results that can be used to flavor pizzas, snack items, soups, all kinds of ready meals, meat and sausage products, etc.
  • the carrier matrix is produced as follows:
  • Marzipan or Persipan masses, sweets, cake topping or the like can be used.
  • strawberry granules are incorporated into chocolate in an amount of 2-5% by weight, preferably 3% by weight, the following new flavoring advantages result:
  • the aroma granules produced according to the invention are also suitable for use as the sole aroma agent in finished products.
  • the flavoring granules produced according to the invention also have the advantage that the bound flavoring agent does not show any undesirable decomposition and distribution phenomena in the finished product under normal storage conditions.
  • the finished product remains fresh and flavor-stable over a longer period of time.
  • Another advantage of the aroma granules produced according to the invention is the possibility of precisely standardizing the aroma substances in the granulate.
  • Orange granules can be used in an amount of 2 to 5% by weight, preferably 3% by weight in e.g. Ice cream, raspberry granules in an amount of 2 to 3% by weight, e.g. in muesli, lemon granules in an amount of 1 to 2% by weight e.g. in cake fillings, apple granules in an amount of 2 to 5% by weight, preferably 3% by weight e.g. in marzipan and caramel granules in an amount of 2% by weight e.g. be incorporated into chocolate fillings.
  • the spicy granules can e.g.
  • Roquefort in an amount of 1 to 2% by weight for example in snack article fillings, Vegetable and tomato flavor granules, for example in an amount of approx.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Seasonings (AREA)
  • Confectionery (AREA)

Abstract

Granulats d'arôme à base d'un support contenant du sucre, de l'albumen et de la graisse, ainsi que d'un liant, qui comporte entre 2 et 35% de poudre de lait écrémé, entre 20 et 75% de sucre, entre 10 et 30% de graisse, 2% de gélatine, 3% d'eau et le cas échéant de 4 à 5% de sel, ainsi que de 0,5 à 30% d'aromate et le cas échéant entre 0,2 et 5% de colorant alimentaire, ainsi qu'entre 0,3 et 1% de protéine végétale hydrolysée et entre 0,5 et 2% de poudre ou de granulat de bouillon prêt à l'emploi instantané, le sucre étant du lactose dans les granulats de goût épicé et du sucre en poudre dans les granulats de goût fruité.
EP85901426A 1984-03-21 1985-03-12 Aromate sous forme granulaire Withdrawn EP0177522A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE3410347 1984-03-21
DE3410347A DE3410347C1 (de) 1984-03-21 1984-03-21 Aromagranulate und Verfahren zu deren Herstellung

Publications (1)

Publication Number Publication Date
EP0177522A1 true EP0177522A1 (fr) 1986-04-16

Family

ID=6231180

Family Applications (1)

Application Number Title Priority Date Filing Date
EP85901426A Withdrawn EP0177522A1 (fr) 1984-03-21 1985-03-12 Aromate sous forme granulaire

Country Status (5)

Country Link
EP (1) EP0177522A1 (fr)
JP (1) JPS61501491A (fr)
DE (1) DE3410347C1 (fr)
IT (1) IT1185055B (fr)
WO (1) WO1985004078A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2921186A1 (fr) 2014-03-21 2015-09-23 Howmedica Osteonics Corp. Procédé de recuisson de polyéthylène réticulé

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3729831A1 (de) * 1987-09-05 1989-03-23 Merck Patent Gmbh Zuckerfreie bindemittel
FR2737120B1 (fr) * 1995-07-27 1998-05-29 Bionatec Sarl Procede de fabrication de grains aromatiques aux huiles essentielles et grains ainsi obtenus
GB9623325D0 (en) * 1996-11-08 1997-01-08 Karlsson Karl H Edible products and a method of manufacturing thereof
EP1269862A1 (fr) * 2001-06-20 2003-01-02 Société des Produits Nestlé S.A. Bouillon en poudre
US20150017302A1 (en) * 2011-04-08 2015-01-15 Harrold Glenn Anijs Fruity flavored cocoa products and processes for producing such cocoa products
JP6297871B2 (ja) * 2014-03-20 2018-03-20 株式会社日清製粉グループ本社 ゲル状調味料粒含有ソース、及びそれを含む食品
GB201516313D0 (en) * 2015-09-15 2015-10-28 Givaudan Sa Improvements in or relating to organic compounds

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR587168A (fr) * 1923-12-14 1925-04-14 Préparation pour la confection instantanée des glaces
US2165828A (en) * 1937-10-01 1939-07-11 Albert G Mccaleb Base, or emulsifying vehicle, for flavoring agents
US3764346A (en) * 1968-04-08 1973-10-09 Beatrice Foods Co Spray dried essential oil composition
DE2507507A1 (de) * 1975-02-21 1976-09-02 Boehringer Sohn Ingelheim Instantloesliches aromaprodukt aus wein sowie seine herstellung und anwendung
GB1490814A (en) * 1975-07-22 1977-11-02 Cadbury Ltd Heat-resistant chocolate product and method of manufacturing same
US4112125A (en) * 1977-02-15 1978-09-05 Beatrice Foods Co. Semi-moist shelf stable particle for carrying a food color and flavor

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO8504078A1 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2921186A1 (fr) 2014-03-21 2015-09-23 Howmedica Osteonics Corp. Procédé de recuisson de polyéthylène réticulé

Also Published As

Publication number Publication date
IT1185055B (it) 1987-11-04
JPS61501491A (ja) 1986-07-24
IT8519815A0 (it) 1985-03-08
WO1985004078A1 (fr) 1985-09-26
DE3410347C1 (de) 1985-09-12

Similar Documents

Publication Publication Date Title
DE2526597C3 (de) Verfahren zur kontinuierlichen Herstellung von Schlagsahneersatz-Desserts
DE19838387C1 (de) Verfahren zur Herstellung von Brühwürfeln
DE2828354A1 (de) Verfahren zur herstellung von saucenmischungen
DE2323390A1 (de) Geliertes nahrungsmittelprodukt
DE60310914T2 (de) Pulverzusammensetzung
EP0256561A2 (fr) Produit sucré et procédé de préparation
DE1806117A1 (de) Mit einer waessrigen Fluessigkeit wiederaufbereitbare essbare Zusammensetzung und Verfahren zur Herstellung derselben
DE60313691T2 (de) Speiseeis
EP0009219B1 (fr) Tranches sèches de produits alimentaires ou de délicatesses en forme de chips et procédé pour leur fabrication
CH661180A5 (de) Eiweissreiches, neuartiges schokoladenprodukt und verfahren zu dessen herstellung.
DE3410347C1 (de) Aromagranulate und Verfahren zu deren Herstellung
DE2509651A1 (de) Kaeseprodukt und verfahren zu seiner herstellung
DE3727680C2 (fr)
DE2843322A1 (de) Molkematerial als aromastoff oder aromastreckmittel
DE2424807A1 (de) Trockenlebensmittelmischung und verfahren zu ihrer herstellung
DE1692805A1 (de) Verfahren zur Herstellung einer streichbaren Lebensmittelzubereitung
DE2303572C3 (de) Verfahren zur Herstellung von Mehrschicht-Desserts
DE2319461A1 (de) Getraenkegemische, welche naturgummi enthalten
CH631326A5 (en) Low-calorie almond and hazelnut composition
DE2326114A1 (de) Pastenfoermiges trockenrahmprodukt und verfahren zu seiner herstellung
DE2712311A1 (de) Verfahren zum herstellen von lebensmitteln
DE2135842A1 (de) Verfahren zur herstellung von zuckerund fetthaltigen mandel-/nussgebaecken (knuspergebaeck) oder ueberzuegen und damit versehenen erzeugnissen sowie ein produkt zur durchfuehrung des verfahrens
DE2549458A1 (de) Verfahren zur herstellung eines nahrungsmittels mit mindestens einem bestandteil, der in waessrigem milieu schwach oder gar nicht loeslich ist
DE1197739B (de) Verfahren zur Herstellung von Lebensmitteln mit verringertem Naehrwert
DE2333701A1 (de) Verfahren zur herstellung von gelierten nahrungs- und genussmitteln

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 19860205

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AT CH DE FR GB LI NL

17Q First examination report despatched

Effective date: 19861030

R17C First examination report despatched (corrected)

Effective date: 19870330

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION HAS BEEN WITHDRAWN

18W Application withdrawn

Withdrawal date: 19871223

RIN1 Information on inventor provided before grant (corrected)

Inventor name: MUELLER, HARRY