JP2006523096A - 炭水化物マトリックス中へフレーバー又はフレグランス成分又は組成物を配合するための連続法 - Google Patents
炭水化物マトリックス中へフレーバー又はフレグランス成分又は組成物を配合するための連続法 Download PDFInfo
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- JP2006523096A JP2006523096A JP2006506382A JP2006506382A JP2006523096A JP 2006523096 A JP2006523096 A JP 2006523096A JP 2006506382 A JP2006506382 A JP 2006506382A JP 2006506382 A JP2006506382 A JP 2006506382A JP 2006523096 A JP2006523096 A JP 2006523096A
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- candy
- flavor
- heat exchanger
- mixture
- syrup
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Classifications
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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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- A—HUMAN NECESSITIES
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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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- 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
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- 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
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- A—HUMAN NECESSITIES
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- 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
- A23G2200/06—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 containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
Description
発明が解決しようとする課題
これらの先行技術の刊行物を考慮して、フレーバー又はフレグランスを含有するカプセル又は粒子を製造するための改善された方法への需要が明らかに存在し、その際に方法の混合工程、押出し工程又はさらに加熱工程の間に生じる活性成分の損失が最小限に維持されるのに対して、単純で及び費用効果のある押出しを可能にする。
目下、意外なことに、活性成分、さらに“活性な”と呼ばれる、すなわちフレーバー又はフレグランス成分又はフレーバー又はフレグランス組成物のカプセル封入のための方法を提供することにより、先行技術において遭遇される欠点が克服されることができ、その際に前記方法はマトリックスのベースを構成する少なくとも1つの炭水化物材料の水溶液の製造、前記溶液の濃縮、その中への活性成分の乳化、混合物の冷却、冷溶剤中への前記混合物の押出し及び最終的に得られた粒状組成物の乾燥を含んでなる。前記方法は、連続的な方法で完全に実施されるという事実により、かつ一方では炭水化物材料の水溶液の濃縮の間の水の蒸発、及び他方では押し出されるべき炭水化物及び活性成分の混合物の冷却を規定する2つの熱交換器の、前記方法の連続的な配置における存在により特徴付けられている。第一の熱交換器の存在は、水溶液の精密な濃縮を可能にする一方で、熱交換器中の溶液の平均滞留時間を最小限に保持するので、マトリックスの炭水化物成分の損傷を減少させる。他方では、第二の熱交換器は、炭水化物及び活性成分の混合物を所望の押出し温度に冷却するための精密な方法を提供し、それ故、前記方法の終わりに、フレーバー又はフレグランス保留の点で及び特に揮発性材料に関してより均一である生成物を提供する。さらに、押出し温度の精密な制御は、最終的に得られた粒状組成物のサイズ分布をより良好に制御することを可能にする。
本発明は目下、より詳細に記載される。
本発明による方法
次の組成:
成分 質量部
スクロース 40
マルトデキストリン 18DE 40
水 20
のシロップ溶液を、80°で第一の熱交換器中へ、8.0kg/minの速度でポンプ輸送した。蒸気(ほぼ150°で)を、水をシロップから蒸発させるために熱交換器のジャケットに供給した。蒸気温度及び流量を、蒸発後の所望の含水量を与えるように制御した。熱交換器中の滞留時間は2minであった。濃縮されたシロップ及び水は熱交換器を出てタンク中へ排出され、水蒸気を除去した。メルトはそこで含水量約6%及び127°であった。
Claims (12)
- 次の工程:
a)少なくとも1つの炭水化物材料の水溶液を製造して、シロップを形成させる工程;
b)シロップを加熱して濃厚溶液又はキャンデーを形成させる工程;
c)活性フレーバー又はフレグランス成分又は組成物をキャンデー全体に均一に分散させてキャンデー−活性混合物を形成させる工程;
d)キャンデー−活性混合物を、混合物が溶融された状態である温度に冷却する工程;
e)溶融された混合物を冷有機溶剤中へ押し出す工程、その際に押し出された溶融された塊状物を粒子へ粉砕する;及び
f)粒子を乾燥する工程;
を含んでなる、固体のフレーバー又はフレグランス粒状組成物の製造方法において、
工程a)〜f)を連続的に実施し、かつ工程b)及びd)を、工程b)においてシロップ、もしくは工程d)においてキャンデー−活性混合物を、熱交換器の表面上へ通過させることにより実施することを特徴とする、固体のフレーバー又はフレグランス粒状組成物の製造方法。 - 工程b)を掃引式表面熱交換器で実施する、請求項1記載の方法。
- 工程d)を掻き取り式表面熱交換器で実施する、請求項1記載の方法。
- シロップを工程b)において105〜150℃の温度に加熱する、請求項1記載の方法。
- 工程b)における熱交換器中のシロップの平均滞留時間が1〜10minである、請求項1記載の方法。
- 工程a)の水溶液が溶液の全質量に対して水12〜40質量%を含有する、請求項1記載の方法。
- 工程a)の水溶液を、出発物質を乾燥した固体質量タンクから混合タンク及び加熱タンクへ搬送し、ついで加熱タンクから多管式熱交換器を経てポンプ輸送し、かつループで熱タンクへ戻すことにより製造する、請求項1記載の方法。
- 工程b)の終わりにキャンデーが2〜11質量%の含水量を有する、請求項1記載の方法。
- 工程c)を高せん断ホモジナイザーを用いて実施し、その際に混合物の滞留時間が1min未満である、請求項1記載の方法。
- キャンデー−活性混合物を102〜135℃の温度に冷却する、請求項1記載の方法。
- 工程c)においてキャンデー全体に分散されるフレーバー又はフレグランス成分又は組成物の少なくとも90質量%を、製造された粒状組成物中に有効にカプセル封入する、請求項1記載の方法。
- 押出し工程を1×105Pa及び3×105Paの圧力で実施する、請求項1記載の方法。
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Application Number | Priority Date | Filing Date | Title |
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US10/390,905 US8334007B2 (en) | 2003-03-19 | 2003-03-19 | Continuous process for the incorporation of a flavor or fragrance ingredient or composition into a carbohydrate matrix |
US10/390,905 | 2003-03-19 | ||
PCT/IB2004/000880 WO2004082393A1 (en) | 2003-03-19 | 2004-03-10 | Continuous process for the incorpation of a flavor or fragrance ingredient or composition into a carbohydrate matrix |
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JP2006523096A true JP2006523096A (ja) | 2006-10-12 |
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EP (1) | EP1605770B1 (ja) |
JP (1) | JP4805811B2 (ja) |
CN (1) | CN1323602C (ja) |
AT (1) | ATE472255T1 (ja) |
BR (1) | BRPI0408415B1 (ja) |
DE (1) | DE602004027891D1 (ja) |
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JP2010535852A (ja) * | 2007-08-13 | 2010-11-25 | イプセン ファルマ ソシエテ パール アクシオン サンプリフィエ | 着香粘土ベースの治療用組成物 |
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GB0329439D0 (en) * | 2003-12-19 | 2004-01-28 | Quest Int | Production of particles |
CA2806731A1 (en) | 2010-08-18 | 2012-02-23 | Kraft Foods Global Brands Llc | Mouth-moistening gum compositions and products containing the same |
RU2536137C2 (ru) | 2010-08-18 | 2014-12-20 | Интерконтинентал Грейт Брэндс ЛЛС | Композиция жевательной резинки, увлажняющая рот (варианты), и содержащие их продукты |
EP2996497A4 (en) * | 2013-03-15 | 2016-11-09 | Mccormick & Co Inc | ENCAPSULATION COMPOSITIONS COMPRISING SPICES, HERBS, FRUIT AND VEGETABLE POWDERS |
BR112022011907A2 (pt) | 2020-02-18 | 2022-09-06 | Firmenich & Cie | Sistema de aplicação de partículas aromatizadas |
EP4349950A3 (en) * | 2020-05-14 | 2024-06-19 | The Procter & Gamble Company | Fabric care composition |
EP4369943A1 (en) | 2021-08-17 | 2024-05-22 | Firmenich SA | Flavored particles delivery system |
AR127359A1 (es) * | 2021-11-01 | 2024-01-17 | Firmenich & Cie | Composición que comprende un nutriente y un modulador del sabor |
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WO2004082393A1 (en) | 2004-09-30 |
US20040185159A1 (en) | 2004-09-23 |
BRPI0408415A (pt) | 2006-03-21 |
JP4805811B2 (ja) | 2011-11-02 |
EP1605770B1 (en) | 2010-06-30 |
CN1323602C (zh) | 2007-07-04 |
ATE472255T1 (de) | 2010-07-15 |
ES2346437T3 (es) | 2010-10-15 |
CN1761401A (zh) | 2006-04-19 |
US8334007B2 (en) | 2012-12-18 |
DE602004027891D1 (de) | 2010-08-12 |
BRPI0408415B1 (pt) | 2013-10-01 |
EP1605770A1 (en) | 2005-12-21 |
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