JP2010239977A - Fat, wax or oil-based food ingredient comprising encapsulated flavor - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a food ingredient or entire food product containing fat or oil, and flavor capsules dispersed with the fat or oil. <P>SOLUTION: The flavor capsule comprises a microorganism, a surrounding matrix component and at least one flavor which is mainly present in the microorganism. The food or food ingredient may be used as such, or be used as coatings or fillings of ordinary food products. The fat or oil-based food ingredient has increased flavor intensity compared with similar food ingredients in which the flavor is not encapsulated. The flavors are immediately released upon intake of the food or food ingredient. Owing to the particular encapsulation of flavors, the food ingredient is sufficiently resistant to flavor evaporation caused by elevated temperatures during food manufacturing processes. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates generally to the technical field of encapsulated flavors, and to fat or oil based food ingredients comprising encapsulated flavors. More particularly, the present invention relates to foods or food ingredients comprising lipid and flavor capsules. The invention further relates to a food product comprising food ingredients as a coating or filling.

  Flavor compounds contain a large number of volatile and hydrophobic small molecules that tend to disappear from the food product by evaporation during the manufacturing, distribution or storage process. Losses due to flavor evaporation can be reduced, for example, by using fats or oils as carriers for hydrophobic flavors, and as a result, flavors can be coated or filled based on fats or oils. Often applied to food in the form of However, flavors trapped in the lipid matrix cannot be released during ingestion and are often swallowed with fat droplets without interacting with oral taste buds. In this way, a substantial amount of flavor molecules are ingested unperceived and the flavor profile of a food product comprising flavors dispersed in oil or fat has a high flavor loading. Can be poor.

  On the other hand, composite encapsulation systems are often used to provide a high concentration of flavor in a storage stable and easily applicable manner. However, a disadvantage of flavor encapsulation is that it is difficult to control the timely release of all encapsulated flavors while chewing in the oral cavity. In some cases, the encapsulated flavors are not released from their encapsulation matrix, and therefore do not add to the flavor profile of the food product during ingestion, but are swallowed in encapsulated form. Optionally, the flavor can be released too early from the encapsulation matrix and subsequently lost through evaporation.

International Publication WO2005 / 067733A1 Pamphlet WO2006 / 006003A1 brochure European patent application (EP-A1) published 1454534

T.J.Suzuki, Y.Kudo, J.Comput.-Aided Mol.Design (1990), 4, 155-198 "Perfume and Flavor Chemicals" Steffen Arctander, 1969 J. R. P. Bishop et al., "Microencapsulation in yeast cells", J. Microencapsulation, 1998, Vol. 15, no.6, 761-773 L. Prosky et al., J. Assoc. Off. Anal. Chem. 71, 1017-1023 (1988)

  The present invention addresses the problem of adding flavor to a food product such that the flavor is not lost during the manufacture, distribution or storage of the food product. Importantly, loss of volatile flavor should be prevented during manufacturing processes involving temperatures above ambient temperature. Moreover, the present invention has the goal of providing flavor such that flavor perception and / or flavor intensity is increased during ingestion.

  A more detailed goal of the present invention is to provide a lipid-based internal flavor so that the flavor is released immediately during chewing and does not come into contact with the oral taste buds and remain attached to the lipid-based oil or fat. It is to be.

  More particularly, the goal of the present invention is that when dispersed in a lipid base, e.g. oil, the hydrophobic flavor can be retained inside the capsule while being released from the capsule into the lipid base. It is providing the flavor capsule which can prevent.

  A further goal of the present invention is to add flavor to the food product such that the flavor intensity during ingestion of the food product is increased compared to existing methods of adding flavor.

  Another goal of the present invention is to stabilize food ingredients or food flavors that have high amounts of fat or oil. In particular, flavor evaporation needs to be prevented during the manufacture, storage or shelf life of this type of food product.

  Notably, the inventors of the present invention have a flavor capsule based on microorganisms, matrix components and at least one flavor mixed with lipid and coating or filling a food product, eg a food product with lipid. Found that, even when applied, even hydrophobic flavors are retained in flavor capsules and do not diffuse into the surrounding lipid environment. In this form, the flavor remains encapsulated, and evaporation of the volatile flavor causes the lipid or food product comprising the flavor capsule to be exposed to a temperature above ambient temperature, for example, by heating, drying or baking. Even if it is done.

  Surprisingly, the stable encapsulation of the flavor in the lipid base is hampered as soon as the capsule comes into contact with water. In contact with water or oral saliva and in the presence of lipids, the flavor is immediately released from the flavor capsule. A food product or food ingredient comprising a lipid and further comprising a microbe, a matrix component and a flavor capsule based on at least one flavor provides a flavor impact or overall flavor strength that stands out when ingested .

  Accordingly, the present invention, in a first aspect, comprises a lipid phase and a flavor capsule dispersed in said lipid phase and comprising a microorganism, a matrix component and at least one encapsulated flavor. Provide food or food ingredients.

  In a further aspect, the present invention relates to a food product comprising a coating or filling according to the present invention.

  In yet another aspect, the present invention provides a method of applying flavor to a food product and / or a method of manufacturing a food product, the method comprising coating and / or filling a food product with the food ingredients of the present invention. Comprising the steps of:

Detailed Description of the Preferred Embodiments The present invention relates to a food product comprising a lipid and a flavor capsule dispersed in said lipid and comprising a microorganism, a matrix component and at least one encapsulated flavor compound. Related to food ingredients.

  Within the scope of this specification, the term “comprises” is taken to mean “includes, among other things”. This term is not intended to be interpreted as "consists only of".

  Capsules comprising microorganisms, carbohydrate components and at least one encapsulated flavor are disclosed in International Publication Nos. WO2005 / 067733A1 and WO2006 / 006003A1, which are fully incorporated herein by reference. .

  In the context of the present invention, the term “flavor” may relate to a single flavoring molecule or a composition comprising several flavoring agents. Preferably, the term flavor composition relates to a composition of at least two flavor compounds, preferably having different logP values. More preferably, the composition comprises at least one flavor compound having logP> 2 and / or at least one flavor compound having logP ≦ 2.

  The term logP relates to the octanol / water partition coefficient of the particular flavor compound to be encapsulated. For the purposes of the present invention, the calculated logP (= clogP) value is referenced. This value is calculated by the software T. Suzuki, 1992, CHEMICALC 2, QCPE Program No 608, Department of Chemistry, Indiana University. See also T.J.Suzuki, Y.Kudo, J.Comput.-Aided Mol. Design (1990), 4, 155-198.

  Thus, the term “flavor” means a compound used alone or in combination with other compounds that imparts the desired taste effect. In order to be considered a flavor, it must be recognized by those skilled in the art that the taste of the composition can be modified in a desired manner. Such compositions are to be taken orally and are therefore often foods, nutritional compositions and the like.

  The textbook "Perfume and Flavor Chemicals", published by Steffen Arctander, author, 1969 is a collection of fragrances and flavors known to those skilled in the art and is expressly incorporated herein by reference in its entirety. The textbook molecules are suitable for being encapsulated in the capsules of the present invention.

  The term flavor also includes compounds that are perceived by the mediation of the trigeminal nerve, such as cooling compounds, salivary secretion compounds, stimulating compounds and tingling compounds.

  For the purposes of the present invention, the term “flavor capsule” or “capsule” relates to a capsule based on microorganisms, a matrix component and at least one encapsulated flavor.

According to an embodiment of the invention, a capsule based on a microorganism, a matrix component and at least one flavor comprises
a) mixing the yeast with water to obtain an aqueous mixture;
b) adding flavor to the aqueous mixture;
c) stirring the aqueous mixture containing flavor until at least a portion of the flavor enters the microorganism;
d) produced by a method comprising adding a matrix component to an aqueous mixture comprising at least partially encapsulated flavor, and e) drying the resulting mixture.

  Steps a), b) and c) are known to those skilled in the art from the European patent application (EP-A1) publication 1454534, which discloses, for example, the incorporation of flavoring into the yeast cell body in Examples 1-6. well known. Similarly, JRP Bishop et al., “Microencapsulation in yeast cells”, J. Microencapsulation, 1998, Vol. 15, no. 6, 761-773 disclose the encapsulation of high concentrations of essential oils in baker's yeast. . Accordingly, the aqueous suspension of yeast and oil is mixed, which allows the oil to enter freely through the cell walls and membranes and to remain passively inside the cell.

  According to a preferred embodiment of the invention, the microorganism has an intact cell wall. Preferably, the microorganism is a fungal or bacterial microorganism comprising a cell wall, more preferably it is a yeast cell. The cell walls of microorganisms need to be essentially undamaged in order to effectively encapsulate and retain the flavor in the cells.

Moreover, preferably the endogenous intracellular components are still present in the microorganism. In other words, the microorganism is preferably not treated with protease and / or acid and / or base (OH ⁻ ) to elute or wash away intracellular components.

  Preferably, the aqueous mixture comprising microorganisms and water is a suspension with a solids content of 10-30% by weight, preferably 15-25% by weight, depending on the organism used and the type of device.

  In the context of the present invention, a percentage or part is generally, unless otherwise indicated, for example a dry matter mass percentage or part by weight or a solid percentage, based on an aqueous solution, where the percentage is water Related to parts of the whole solution including

  According to step b), at least one flavor is added to the aqueous mixture. Of course, the flavor can also be added earlier, for example with yeast and water. Flavors are usually present in hydrophobic solvents such as essential oils or flavors dissolved in oils, and thus the addition of flavors may necessarily involve the formation of an emulsion. Accordingly, emulsifiers, surfactants and / or stabilizers can be added to the aqueous liquid, for example. Preferably, the dry mass ratio of microorganism to flavor in the aqueous liquid is in the range of 1: 1 to 5: 1, preferably 1.4: 1 to 4: 1.

  According to step c), the aqueous mixture comprising microorganisms, water and the material to be encapsulated is then stirred, preferably for 1-6 hours. Stirring in the context of the present invention also relates to actions such as agitating or mixing. After completion of step c), a substantial amount of material to be encapsulated has entered the microorganism through the cell wall. Accordingly, in embodiments, the encapsulated flavor is present inside the cell wall of the microorganism.

  According to step d), the matrix component is added to the aqueous mixture. A variety of possible matrix components can be used, as listed in WO-A1 2006/006003, which are all incorporated herein by reference. Accordingly, carbohydrates, proteins and other materials, such as film forming elements, can be used to provide a suitable matrix. Preferably, the matrix component comprises carbohydrates, more preferably the matrix component contains at least 50% by weight carbohydrate, more preferably at least 80% by weight. Preferably, the carbohydrate comprises a disaccharide, an oligosaccharide and / or a polysaccharide. Preferably, the carbohydrates forming the matrix component are water soluble. The term “water soluble” means that the carbohydrate is at least 50% soluble by the method described by L. Prosky et al., J. Assoc. Off. Anal. Chem. 71, 1017-1023 (1988). Means.

  Preferably, the matrix component comprises dextrin, more preferably maltodextrin and / or corn syrup. Most preferably, the matrix component comprises maltodextrin and / or corn starch syrup having an average dextrose equivalent of 6-25, preferably 11-22, most preferably 12-20. Maltodextrins having a DE> about 12 are also more suitable for encapsulating hydrophilic flavors.

  The matrix component may also comprise, for example, starch, starch derived carbohydrates, dietary fiber, which are preferably water soluble. For example, the matrix component may comprise a modified starch commercially available from capsul®, National Starch-Food Innovation (New Jersey, USA).

  Step e) of the process provides for drying of the resulting mixture. Drying can be performed, for example, by spray drying, freeze drying, fluid bed drying and / or oven drying. Preferably, the drying step is performed by spray drying.

  After the steps a) to e) given above, dried flavor capsules based on microorganisms, matrix components and at least one encapsulated flavor can be provided. Preferably, the capsule consists essentially of a microorganism, a matrix and at least one flavor, the latter being located inside the microorganism and optionally also in the matrix. The matrix component generally forms a film or another layer around the microorganism. Preferably, the matrix component is located on the outer surface of the microbial cell wall.

  Flavor capsules preferably comprise 8-25% by weight of encapsulated flavor, more preferably 12-24% by weight, even more preferably 15-23% by weight and most preferably 18-22% by weight.

  Flavor capsules based on microorganisms and matrix components as obtained above have substantial advantages over the prior art. In particular, they are advantageous over capsules lacking a matrix component in that they are suitable for encapsulating flavor compositions comprising different flavor molecules having different hydrophobicity and / or hydrophilicity. It is. In this case, the matrix component is suitable to retain more of the hydrophilic flavor, while the hydrophobic flavor is encapsulated within the plasma membrane of the yeast cell, particularly within the phospholipid bilayer membrane. In this way, the capsules are suitable for providing a more mature flavor profile than, for example, capsules based solely on encapsulated yeast.

  A food or food ingredient can be produced by mixing the flavor capsules with lipids, preferably until a uniform dispersion of the capsules in the lipid matrix (= lipid phase) is obtained. If solid at room temperature, the lipid may be heated prior to the addition of the capsule in the lipid. Ingredients other than lipid and flavor capsules, such as those listed below, can be added before, during or after the stage of mixing the lipid with the capsule.

  The food or food ingredient according to the present invention further comprises a lipid phase. This phase can be, for example, any type of lipid, such as edible or food fat, such as hydrogenated and non-hydrogenated fats, fatty acid esters, cocoa butter and cocoa butter substitutes, oils and / or waxes. For example, carnauba, hydrogenated castor oil, paraffin and the like. The lipid may be solid at room temperature (RT = 25 ° C.) or the lipid may be liquid at RT.

  The food ingredient may consist of lipid and flavor capsules, however, this food ingredient often comprises other ingredients. Thus, in an embodiment, the food or food ingredient of the present invention comprises at least 5% by weight lipid. Preferably, the food or food ingredient comprises at least 10% by weight lipid, more preferably at least 20% or 30% lipid and most preferably at least 40% by weight. For example, the food or food raw material of the present invention may contain more than 50% by mass of lipid or more than 60% by mass.

  The food or food ingredient may further comprise any type of filler or food ingredient, if desired. For example, the food or food ingredient may comprise carbohydrates, proteins, oligopeptides, amino acids, or other food ingredients. For example, the food or food ingredient comprises modified carbohydrates such as modified starch, fiber and others.

  In an embodiment of the present invention, the food or food ingredient of the present invention further comprises sucrose, fructose, glucose, maltose, tagatose or other sweeteners. The term “other sweeteners” includes artificial sweeteners such as sucralose, acesulfame K, aspartame, sodium saccharin, sodium cyclamate, and polyols such as glycerin, maltitol, lactitol, sorbitol, xylitol, erythritol.

Preferably, the food or food raw material of the present invention comprises
-Lipid 5-99.99 mass%, preferably 10-90.00 mass%,
-Flavor capsules 0.01-20% by weight, preferably 0.5-10% by weight, and optionally
-Another material, except water, 0-80% by weight, preferably 0.1-70% by weight
Comprising.

  While the food or food ingredient of the present invention is not limited with respect to the presence of any possible filling or other food material, it preferably contains a small amount of water or no water. Surprisingly, the benefits of encapsulation, temperature protection and flavor release in food ingredients are related to the fact that there is little or no interaction between the flavor capsule and water. In the presence of lipids and water, the cell wall of the capsule changes its structure and the encapsulated flavor tends to be released quickly. Flavor release is observed if the yeast cell walls in the capsule contain about 7-13 wt.% Water and are further in contact with lipids. Thus, the inventive concept provides that flavors are released only when food or food ingredients are exposed to saliva in the oral cavity.

  Thus, in an embodiment, the food or food ingredient of the present invention comprises less than 20% water by weight. Preferably this comprises less than 15% water, more preferably less than 8%, even more preferably less than 7% and most preferably less than 5%. Most preferably, the food ingredient of the present invention is substantially free of water.

  The preferably low water content of the food or food ingredient of the present invention can also be expressed in terms of the water activity (Aw) of the food or food ingredient. Preferably, the food or food ingredient of the present invention has a water activity Aw of less than 0.7, preferably less than 0.5, more preferably less than 0.3, and most preferably less than 0.2. Water activity is preferably measured using an Aqualab CX-2 instrument (Decagon Devices, Inc., Pullman, Washington, USA, or a Novasina instrument optionally available in Switzerland, using model Aw Sprint RS50). . This device should be used according to the user's manual. In particular, the constant temperature water bath connected to this device is adjusted to 20 ° C. Once the sample is conditioned in the chamber for this, the procedure begins. At the end of the procedure, check that the temperature is still 20 ± 0.5 ° C.

  The food or food ingredient of the present invention, as defined above, can be used as an ingredient in more complex food products that simply have less water, and also contain more water. In that case, the water is physically separated from the capsules in the food ingredients of the present invention. For example, a food product containing an oil-in-water emulsion can be envisaged, in which case the food ingredient of the present invention is an oily phase having capsules dispersed therein, and thus milk. Protected from the aqueous portion of the suspension.

  However, for example, a food or food ingredient may be a product that is stored in a dry form, but made to be reconstituted with an aqueous liquid (eg, water, milk, juice) shortly before ingestion. Shortly before ingestion means about 1 to 5 hours or 0.1 to 59 minutes before ingestion. Upon reconstitution, the flavor can be released from the capsule but is still available to the ingestor because the loss of flavor is less in the short time to ingestion. Examples of such products are powdered products, such as powdered soups, sauces, breakfast beverages, as described in more detail below.

  With regard to the preferably low water content of the food or food ingredient of the present invention, any food material (protein, carbohydrate) other than lipids and flavored capsules does not attract and / or accumulate water from ambient air. Other materials with water storage capacity are preferably present in small amounts, preferably selected from those or if they are to do so.

  An advantage of flavor capsules in the food or food ingredients of the present invention is the efficient protection of flavor loss due to evaporation or collapse in the presence of temperatures above ambient temperature. Surprisingly, generally volatile flavors remain encapsulated inside capsules based on microorganisms and matrix components, even when the capsules are exposed to elevated temperatures up to 280 ° C.

  Thus, in an embodiment of the invention, the food or food ingredient is characterized by being subjected to a temperature of> 20 ° C. during the manufacturing process. In another embodiment, the food or food ingredient is subjected to a temperature of> 80 ° C. during the manufacturing process. Preferably, the food or food ingredient is subjected to a temperature of at least 30, 40, 50, 60, 70, 80, 90, 100, 120, 140, 180, 200, 220, 250 or 270 ° C. during the manufacturing process.

  The ambient temperature defined above can be applied using any means used in food production.

  For example, the food ingredient may be heated to 30-80 ° C. to facilitate the dispersion of the flavor capsules within the lipid of the food ingredient. This procedure is particularly preferred when the lipid is a fat that is solid at room temperature and when heating allows the fat to liquefy and allow the flavor capsules to be easily mixed with the fat.

  In addition, when the food ingredient of the present invention is combined with other food ingredients to produce the final food product, the food ingredient of the present invention comprising lipids and flavor capsules is used to produce the final food product. May need to be heated to add to. This is particularly the case with a coating process, where the coating material is heated or melted to apply it onto a food product. During the subsequent cooling phase, the coating can solidify or congeal, for example on the surface of the food product.

  Furthermore, the food consumer end product comprising the food ingredients of the present invention can be heated after being combined with the food ingredients, for example for the purpose of increasing palatability or to reduce the pathogenic load of the food product. It may be necessary to Thus, the elevated temperature may include processes such as melting, boiling, drying, frying, baking, toasting, pasting, and sterilization. These procedures are known to those skilled in the art and need not be described in more detail here. A particular advantage of the present invention is that conventional food processing methods do not need to be modified due to the presence of the food ingredients of the present invention.

  In embodiments, the food product of the present invention comprises a confectionery, spread, fat filling, fat coating, spray coating, wax coating, chocolate coating, spicing agent, powdered nutritional composition, shortening, margarine and / or bread making. For dry mix.

  In another embodiment, the present invention relates to a food ingredient that is an oily phase of an emulsion in a coating, filling, or food product. The food ingredients of the present invention contain lipids as essential ingredients and are therefore particularly suitable as a filling or coating for any kind of food product.

  Accordingly, in an aspect, the present invention relates to a food product comprising the food ingredient of the present invention as a coating or filling.

  Obviously, the above-mentioned advantages regarding the temperature resistance of the food or food ingredient of the present invention also apply to food products comprising the food ingredient of the present invention as a coating or filling. Accordingly, according to an embodiment, the present invention comprises a food raw material of the present invention as a coating or filling, at temperatures> 25 ° C. or above 100 ° C., respectively, or for food raw materials during the manufacturing process. Also provided is a food product that is subjected to the temperatures previously disclosed.

  In an embodiment, the food product is a filled food product selected from the group consisting of pies, cakes, snacks, fat filled pretzels or crackers, fat filled biscuits, and / or eclair type products.

  In other embodiments, the food product is a sweetened product such as pastry, cake, pie, candy, hard boiled candy, chewing gum (including pellets and sticks), gummi bears, jelly bellies, compressed tablets A coated food product selected from. Accordingly, these or other food products comprise the food ingredients of the present invention as a coating.

  The coated food product may be a savory food, such as pizza, crackers, snacks, crackers, bread, potato chips, extruded snacks or puffed snacks, snack noodles.

  Coating or filling a food product with the food ingredients of the present invention can be performed using conventional coating or filling techniques. Coating or filling equipment commonly used for coating with lipids such as oils or fats can be used.

  Examples of coating equipment suitable for applying a lipid coating also comprising a flavor capsule of the present invention include, for example, spraying equipment, coating pans (Brucks®, Bruccoma L / GII, Germany), coating guns (Binks® 95G Gravity Speed Spray Gun), fluidized bed equipment (Niro Aeromatic, Switzerland).

  Examples of filling equipment suitable for applying filling to food products are extruders, eg screw extruders, pistons, APV Baker's (Petersborough, PE4 7AP, UK), molding extruders (Hosokawa Bepex GmBH, 74411 Leingarten Germany).

  The present invention will now be described using the following examples, but is not limited to these examples.

Example 1
Production of Capsules Based on Yeast, Maltodextrin and Encapsulated Flavor 100 g of spray dried yeast (Aventine Renewable Energy Company, USA) was dispersed in 375 g of water. 75 g of flavor (NovaMint FreshMint®, Firmenich SA, commercially available from Switzerland, commercial number 506038T) are added and the mixture is stirred for 4 hours at 50 ° C. with constant stirring in a blade stirrer. Hold. Thereafter, 150 g of maltodextrin (DE 18) was added and mixed until the total aqueous mixture was homogeneous.

  This mixture was then spray dried on a Niro mobile minor® at an inlet temperature of 210 ° C. and an outlet temperature of 90 ° C. with a feed rate of 10 ml / min. A capsule powder based on microorganisms, matrix components and at least one flavor is obtained. At the end of the process, the flavor capsules contained 40% by weight yeast, 40% by weight maltodextrin and 20% by weight liquid flavor.

  The same procedure is repeated twice with liquid butter flavor and liquid pizza flavor, respectively, instead of mint flavor. Accordingly, 75 g of butter flavor or pizza flavor (commercial numbers: 334550 01NF and 700543 02T, respectively) commercially available from Firmenich, Switzerland, are used in the same procedure outlined above, and the microbial and matrix components Butter flavors and pizza flavors encapsulated in capsules based on. Spray dried butter or pizza flavor capsules comprise 40% by weight yeast, 40% by weight maltodextrin and 20% by weight liquid flavor and hence one fifth of the flavor compared to pure liquid flavor. Was included.

Example 2
Manufacture of Fat Filling Comprising Encapsulated and Unencapsulated Flavors A fat base that can be used as a filling or coating for food products is manufactured using a Hobart® mixer (model N-50, Canada). ) In ambient temperature, confectionery T) is prepared by mixing 100 g of sugar with 100 g of plant coconut fat (Astra cocofat, Unilever, Switzerland). Two series of flavored fat fillings were produced, both series comprising the pure liquid flavor and the encapsulated flavor obtained in Example 1 above, shown below in percentage by mass. :
Series 1
Sample 1: Liquid NovaMint FreshMint (R) flavor (see Example 1): 0.05% by weight
Sample 2: Flavor capsule obtained in Example 1: 0.25% by mass
Therefore, the two fat fillings of the first series contained an equal load of mint flavor.

Series 2
Sample 3: Liquid NovaMint FreshMint (R) Flavor (see Example 1): 0.05% by weight
Sample 4: Flavor capsules obtained in Example 1: 0.10% by weight.

  The second series of fat filling numbers 4 is any of the fillings (samples 1 to 3) before the filling comprising the flavor capsule (sample 4) is actually added to the capsule composition (see Example 1). The difference is that it contains one-third less flavor than.

Sensory Evaluation of Flavored Fat Filling Each of the two series of fat fillings obtained in Example 2 was blinded in one test session by 20 trained panelists. The test design provided an intensity rating method and a corresponding t-test method for statistical evaluation.

  In response, all panelists tasted a small spoonful of fat filling in one of the two possible referral sequences, followed by the other and introduced it an equal number of times (10 panelists started with sample 1). And 10 panelists first tasted Sample 2). Subjects were asked to identify the sample with the stronger mint flavor. For one sample in the pair, subjects were also asked to rate mint strength on a scale ranging from 1 to 10 (0 = no mint flavor, 10 = strong mint flavor). Subjects were also asked to describe product differences.

Results Series 1:
Four (4) subjects selected Sample 1 (liquid flavor) as the strongest and 16 subjects found Sample 2 (comprising flavor capsules) as the strongest. Thus, a fat filling flavored with a capsule comprising yeast, a matrix component and at least one flavor is significantly more (p =) than a fat filling comprising the same amount of flavor in the form of an unencapsulated liquid. 0.0118) has stronger flavor strength.

Results Series 2:
Ten subjects selected Sample 1 (Liquid Flavor) as the strongest, and 10 subjects selected Sample 2 (comprising flavor capsules) containing 60% less flavor than Sample 1 Found as the strongest. Thus, a fat filling flavored with a capsule comprising yeast, a matrix component and at least one flavor has the same strength as a fat filling containing more non-encapsulated liquid flavor.

  The observed fact that flavors encapsulated in yeast and matrix components are perceived more strongly than flavors that are not encapsulated in this way is the flavor encapsulated in the oral cavity during ingestion. It is concluded that it is related to a better release of Flavors dispersed in a lipid matrix can remain bound to the matrix, while encapsulated flavors are disrupted when in contact with saliva and surrounding lipids, and the flavor is Easy contact with miso.

Example 3
Coated Cracker The purpose of this example is to produce a baked article coated with an oil dispersion of liquid flavor and encapsulated flavor both having the same flavor loading.
Two series of flavor dispersions in vegetable oil containing similar amounts of active flavor ingredients were prepared according to the following procedure.

1st series: oil dispersions comprising liquid butter flavor and encapsulated butter flavor 1.0 g of encapsulated butter flavor (see Example 1) was added to 99 g of liquid canola oil, heated to 65.5 ° C. and stirred well.
2. 0.2 g of liquid butter flavor was added to 99.8 g of liquid canola oil, heated to 65.5 ° C. and sufficiently stirred.

  This resulted in two 100 g quantities of the butter flavor / oil mixture, each containing 0.2 g of butter flavor.

Second series: oil dispersion comprising liquid pizza flavor and encapsulated pizza flavor Follow the same procedure as above series 1 and using the same amount, using the same amount of pizza flavor (see Example 1), Neobee® ) In addition to oil, two 100 g quantities of pizza flavored oil mixtures were obtained, each containing 0.2 g of pizza flavor.

  Next, the flavor in the oil dispersion was applied to the surface of the ready-made cracker at a rate of 10 g of flavor dispersion per 100 g of cracker using a hand pump trigger spray. This resulted in 0.02% butter flavor or pizza flavor being added to the cracker. The cracker used was an unsalted Manischewitz Matzo® cracker miniature. The crackers were preferred because they do not contain added flavor or fat or oil and consist essentially of unbleached flour and water, making it ideal for flavor assessment Because it does.

  After the addition of the oil / flavor dispersion, the cracker was heated in a continuous oven at 220 ° F. (104.4 ° C.) for 10 minutes to facilitate the absorption of oil into the cracker. Oil is typically applied to crackers and other fired articles to enhance appearance, taste and mouthfeel properties, and to help adhere particles, such as salt or seasoning, to the fired article surface. Heat applied separately or remaining from the firing process promotes oil absorption by the cracker.

  The cracker was allowed to cool to room temperature and then packaged to protect the texture.

Sensory evaluation of flavored crackers The crackers obtained above were tested in a taste blind test by three trained panelists. Each subject was asked to evaluate the butter flavor or pizza flavor strength of a pair of butter flavors and pizza flavor crackers that were subsequently tasted.

  Crackers with encapsulated flavor were considered much stronger in terms of butter flavor strength and pizza flavor strength compared to crackers flavored with liquid flavor. Crackers flavored with encapsulated flavors have a stronger flavor impact and longer lasting flavor when compared to crackers flavored with non-encapsulated flavors when the flavors are applied at similar doses Had. These improvements are attributed to the thermostable nature of the yeast-encapsulated flavor.

Example 4
Preparation of mint flavored milk chocolate Flavored milk chocolate is prepared according to the following protocol:
Place milk chocolate (Carma, Milk Chocolate, Duebendorf, Switzerland) in a Pyrex® glass beaker (1000 ml) and melt it to a temperature of 46-48 ° C. in a microwave.
-Cool the milk chocolate to 27-29 ° C-Reheat the milk chocolate to 30-32 ° C-Add the flavor and mix it well-Pour into an empty mold-Wait until the chocolate hardens and hardens at room temperature Remove gently from the mold.

The flavors used were:
Sample 1: Liquid mint flavor at 0.06% by weight of milk chocolate (Example 1)
Sample 2: Mint flavor capsules at 0.30% by weight of milk chocolate (Example 1).

Sensory evaluation of mint-flavored milk chocolate The same protocol as described in Example 2 was used, but 10 panelists liquid-flavored chocolate (sample 1) versus capsule-flavored chocolate (sample) It is different in the point of tasting 2).

  Sample 1 initially had a good mint flavor impact, which was perceived to be gradually reduced while eating.

  Sample 2 initially provided a lower mint flavor impact, which gradually increased until its overall mint strength was higher than Sample 1.

Example 5
Preparation of Mint Flavored Milk Chocolate Crispy Cake A cake with a chocolate coating was prepared according to the following procedure:
Place 100 g of milk chocolate (Carma, Milk Chocolate, Duebendorf, Switzerland) in a Pyrex® glass beaker (1000 ml) and melt it in a microwave at a temperature of 46-48 ° C. Cool to ~ 29 ° C-Reheat milk chocolate to 30-32 ° C-Add flavor and mix well-Weigh 15g milk chocolate with flavor and top of unflavored rice crispy cake Apply flat to the surface. Wait until the milk chocolate has hardened on the top of the unflavoured rice crispy cake at room temperature.

The flavors used were:
Sample 1: Liquid mint flavor at 0.08% by weight of milk chocolate (Example 1)
Sample 2: Capsules with mint taste at 0.40% by weight of milk chocolate (Example 1).

Sensory evaluation of mint flavored milk chocolate crispy cake The same protocol as described in Examples 2 and 4 was performed, but 5 panelists participated in one test session and the sample size was 3 g of the coated cake. It was different in that it was.

  The result of the sensory evaluation is that flavored milk chocolate comprising encapsulated flavor (Example 6) alone: sample 2 has a lower initial than sample 1 containing liquid unencapsulated flavor But had an overall stronger mint flavor intensity over the entire tasting time.

Conclusions for Examples 1-5 The above experiments show that food or food ingredients such as lipid-containing fillings or coatings are advantageously flavored with flavor capsules based on microorganisms, matrix components and at least one encapsulated flavor. It can be attached. In a food or food ingredient based on oil or fat that is substantially water free, the flavor can be efficiently encapsulated and flavor diffusion into the lipid matrix is prevented. When ingested, the flavor is immediately released from these capsules, presumably in contact with saliva (water) in the oral cavity, and the increased flavor intensity is perceived by the ingestor.

Claims (20)

  A food or food ingredient comprising a lipid phase and a flavor capsule dispersed in said lipid phase and comprising a microorganism, a matrix component and at least one encapsulated flavor.   A food ingredient according to claim 1 which is a coating or filling for food products.   The food or food raw material according to claim 1, comprising less than 20% by mass of water.   The food or food raw material according to claim 1, comprising at least 5% by mass of lipid.   The food or food raw material according to any one of claims 1 and 2, further comprising sucrose, fructose, glucose, maltose and / or a sweetener.   A food or food ingredient according to any one of claims 1 to 5, which is subjected to a temperature of> 20 ° C during the manufacturing process.   The food or food ingredient according to any one of claims 1 to 6, which is subjected to a temperature of> 80 ° C during the manufacturing process.   From the group of confectionery, spreads, fat fillings, fat coatings, spray coatings, wax coatings, chocolate coatings, spicing agents, powdered nutritional compositions, shortenings, margarines and / or bread-making dry mixes The food according to any one of 7 to 7.   A food product comprising the coating and / or filling according to claim 2.   A food product comprising the food raw material according to any one of claims 1 to 7 as a filling.   11. A food product according to claim 10, selected from the group consisting of pastries, cakes, pies, snacks, fat filled pretzels and fat filled crackers.   A food product comprising the food raw material according to any one of claims 1 to 7 as a coating.   13. Pastry, cake, pie, candy, hard boiled candy, chewing gum, gummy bear, jelly baby, pizza, crackers, bread, potato chips, extruded snacks or puffed snacks, snack noodles and snacks Food products.   14. A food product according to any one of claims 9 to 13, which is subjected to a temperature of> 25 [deg.] C during the manufacturing process.   15. A food product according to any one of claims 9 to 14, which is subjected to a temperature> 80 ° C during the manufacturing process.   The food or food raw material according to any one of claims 1 to 7, wherein the microorganism has an intact cell wall.   The food or food raw material according to any one of claims 1 to 7, wherein the encapsulated flavor is present inside the cell wall of the microorganism.   8. A food or food ingredient according to any one of claims 1 to 7, wherein the matrix component is located on the outer surface of the cell wall of the microorganism. Flavor capsules
a) mixing the microorganism with water to obtain an aqueous mixture;
b) adding at least one flavor to the aqueous mixture;
c) stirring the aqueous mixture containing flavor until at least a portion of the flavor enters the microorganism;
2. A method comprising: d) adding a matrix component to an aqueous mixture comprising at least partially encapsulated flavor; and e) drying the resulting mixture. 8. The food or food raw material according to any one of items 1 to 7.   A method for producing a food product, comprising the step of coating and / or filling the food product with a food ingredient according to any one of claims 1 to 7 and 16 to 19.