Classifications

• • 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
  • A23L23/00—Soups; Sauces; Preparation or treatment thereof
• • 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
• • 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
  • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
• • 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
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/109—Types of pasta, e.g. macaroni or noodles
• • 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
  • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
  • A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
• • 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
  • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
  • A23P20/10—Coating with edible coatings, e.g. with oils or fats
  • A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins

Definitions

• the present invention relates to a melting body for introducing organoleptically active additives to foods.
• seasonings in particular in fats.
• the capsules consist of a matrix of encapsulation material in which the constituents are distributed, or the capsules consist of an outer wall of the encapsulation material which encloses the constituents in the core.
• Such capsules generally have a particle size of 5-300 microns in diameter. Larger capsules up to 2 mm are also described.
• Various food additives can be encapsulated by this technique, for example seasonings such as oils, spices and flavourings. The constituents are released by melting the capsules.
• Such encapsulated material can also be compressed to form larger bodies, for example tablets or pellets (WO 88/02221, DE-A 3541304) .
• the inventive melting body for introducing organoleptically active additives to foods consists of a transport-stable outer wall which dissolves in the food and releases the contents and which encloses a filling comprising these additives.
• the inventive melting body can have differing geometric shapes. Preference is given to the shape of cubes, because these may be packaged particularly readily and the shape of the spheres, because this shape ensures the highest stability and has the most favourable ratio between wall material and content.
• the inventive melting body generally has a size corresponding to a diameter of 1-5 cm, preferably 2-4 cm. In the case of a spherical shape this dimension designates the outer diameter, and in the case of a cubic shape the edge length.
• Such relatively large bodies can be handled easily without aids, give a favourable ratio of wall material to content and permit an expedient portioning of the contents in that they comprise a defined amount of one portion or half a portion.
• the inventive melting bodies expediently have an overall weight of 4-100 g, preferably 8-30 g.
• the outer wall of the melting bodies generally has a thickness of 2-8, preferably 3-6, mm.
• the inventive melting body consists of
• a suitable wall material is any material which is di ensionally stable and ensures stability of the body during transport and handling, cannot be dissolved or penetrated by the constituent, but dissolves in the food and releases the contents of the melting body.
• the outer wall can consist of a material which dissolves in the liquid phase of the food at room temperature.
• a wall material which melts at the elevated temperature of the food which is being prepared hot for example a hard fat or a suitable fat mixture, which has a melting point in the range of the temperatures which hot foods customarily have. Preference is therefore given to a melting point in the range 30-80°C, preferably 40-70°C.
• the wall material must have properties such that, after the melting and its distribution in the food, it does not solidify on its cooling to consumption temperature and impair the organoleptic properties of the food. A fat which, in the small amount in which it passes into the food, may be readily emulsified or distributed decreases the risk of organoleptic impairment .
• Suitable fats in particular vegetable fats, are commercially available, for example the product Chocovit U6® from Noblee & Th ⁇ rl GmbH, which has the following specification: Refractive index n D 40 1.457-1.459 Drop point 36-41°C Slip point 35-38°C
• the outer wall can also consist of a fat-containing binder (roux) .
• a fat-containing binder (roux)
• a plastic binder as prepared by the process of EP 112 504-Bl, that is to say by mixing a starch material with a possibly liquefied edible fat and subsequent heat treatment at a temperature of 90-150°C.
• a suitable filling is any organoleptically active material which is to be added in small amounts to foods. It can be pulverulent, liquid or semi-liquid.
• the invention is intended for introducing seasoning or aromatizing agent into a food and, more precisely, preferably fat- or oil-based seasoning.
• seasoning or aromatizing agent into a food and, more precisely, preferably fat- or oil-based seasoning.
• Suitable fillings are also substances which are sensitive to oxidation and are protected against oxidation in the inventive melting body. Examples of fillings are herb-containing sauce-based products for preparing pasta products, fish pastes, dried consomme, pepper sauces, sherry-containing gourmet sauces.
• the invention is particularly suitable for adding herb/spice mixtures in an oil base, for example to cooked pasta products, soups, sauces, vegetable preparations shortly before consumption.
• the filling can, furthermore, comprise other additives, for example salt, starch, flavour substances, spices etc.
• the outer wall melts rapidly in the hot food and the contents are distributed in the food.
• the invention also makes possible a longer storage life of the filler material, since it is hermetically enclosed by the outer wall and is protected against oxidation and other environmental influences .
• a particularly suitable filling consists of freeze- dried herbs, for example thyme, oregano or basil, suspended in an oil, for example olive oil. Melting bodies with fillings of this type are used, in particular, to prepare pasta products, for example spaghetti.
• the inventive melting bodies can also be produced according to known technology, as is used, for example, in the manufacture of chocolates.
• the fat to be used as wall material is melted and crystallized in moulds.
• the moulds are filled with the filler material and sealed, for example by applying a cover portion.
• Solid fillings can be coated with the outer wall by a dipping process .
• Round melting bodies having a diameter of 2.5 cm were produced by 70% by weight of wall material and 30% by weight of filling.
• the wall material consisted of a vegetable fat of the brand Chocovit U6® having a drop point of 39°C.
• the filling consisted of a mixture of: 33% by weight of plasticized fat 7% by weight of fat powder 30% by weight of herbs 17% by weight of salt
• the melting body produced from these constituents is particularly suitable for preparing pasta products. It can for example be added to hot, freshly prepared pasta either directly in the cooking pot after draining of the boiling water or placed on the plate and mixed with the pasta.
• Melting bodies in cube shape having an edge length of 3 cm were produced from 80% by weight of the same wall material as in Example 1 and 20% by weight of filling.
• the filling contained semi-liquid fat, butter flavour, salt, lecithin and a herb mixture of thyme, oregano and basil.
• the melting body was placed onto a plate of hot Spaghetti and mixed with the same.
• Round melting bodies having a diameter of 2 cm were produced from 75% by weight of wall material and 25% by weight of filling.
• the wall material used was the same fat as in Example 1.
• the filling consisted of 53% by weight of sunflower seed oil, 13% by weight of salt, 13% by weight of monosodium glutamate and 21% by weight of the same herb mixture as in
• the melting bodies were mixed with hot, ready-to-eat Maccaroni.
• a filling suitable as pepper sauce was produced from the following constituents:
• the cubes have good shelf-stability. A cube was stirred into 125 ml of boiling water and after short boiling (1-5 minutes) produced a ready-to-eat pepper sauce.
• the melting bodies were worked into a ready-to-eat sauce as described in example 4.

Landscapes

• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Polymers & Plastics (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Biophysics (AREA)
• Molecular Biology (AREA)
• Seeds, Soups, And Other Foods (AREA)
• General Preparation And Processing Of Foods (AREA)
• Seasonings (AREA)

Applications Claiming Priority (3)

Publications (1)

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ID=7664898

Family Applications (1)

Country Status (4)

Families Citing this family (2)

Family Cites Families (7)

• 2000
  • 2000-11-28 DE DE10058928A patent/DE10058928B4/de not_active Expired - Fee Related
• 2001
  • 2001-11-06 AU AU2002216021A patent/AU2002216021A1/en not_active Abandoned
  • 2001-11-06 EP EP01998146A patent/EP1345503A1/de not_active Withdrawn
  • 2001-11-06 WO PCT/EP2001/012896 patent/WO2002043511A1/en not_active Application Discontinuation

Non-Patent Citations (1)

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