JP2020507310A - 乾燥ハイドロゲルコゲル - Google Patents
乾燥ハイドロゲルコゲル Download PDFInfo
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- JP2020507310A JP2020507310A JP2019539178A JP2019539178A JP2020507310A JP 2020507310 A JP2020507310 A JP 2020507310A JP 2019539178 A JP2019539178 A JP 2019539178A JP 2019539178 A JP2019539178 A JP 2019539178A JP 2020507310 A JP2020507310 A JP 2020507310A
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- biopolymer
- aroma
- food
- powder
- cogel
- Prior art date
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- Granted
Links
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Images
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/272—Gellan
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
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- 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
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
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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
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
Abstract
Description
加熱された溶液を、溶液の温度が第1のバイオポリマーのゲル化温度(例えば、溶液中の第1のバイオポリマーのゲル化温度)未満、第2のバイオポリマーのゲル化温度(例えば、溶液中の第2のバイオポリマーのゲル化温度)以上までに冷却する、工程と、
冷却された溶液を、金属カチオンを含む組成物中に浸漬して、アロマが封入されたハイドロゲルコゲルを形成する工程と、
ハイドロゲルコゲルを乾燥する工程と、粉末に形成する工程と、を含む。本発明の方法の更なる実施形態では、本開示は、アロマの遅延放出をもたらす食品グレードの粉末を製造する方法を提供し、当該方法は、25℃以上に冷却すると熱可逆性弾性ゲルを形成することができる第1のバイオポリマーと、乾燥するとガラス状マトリックスを形成することができる第2のバイオポリマーと、アロマと、を含む溶液を、加熱する工程と、加熱された溶液の液滴を形成する工程と、液滴を塩又は油を含むゲル化浴に供することによって液滴をゲル化して、その中にアロマが封入されたゲル化ビーズを形成する工程と、ゲル化ビーズを乾燥して食品グレードの粉末を形成する工程と、を含む。乾燥したゲル化ビーズを、所定のサイズまで粉砕してもよい。
粉末状ハイドロゲルコゲル封入アロマは、図1に概説される方法を用いて調製される。アロマ(1)エマルションは、100グラムのユーカリ油を100グラムのヒマワリ油と混合し、2.5重量%の乳清タンパク質分離物(Biopro 95)の溶液と混合することによって、40%水中油型エマルション(2)を生成することによって調製する。次いで、溶液を、ローターステーター式ホモジナイザー(polytron PT 2100)を使用して、18,000rpmで5分間均質化する。アロマエマルションを、10重量%のゼラチン(ブタ、100ブルーム Gelita Deutschland GmbH)、1重量%のk−カラギーナン(WR−78CPKelco、Cebu Phillapines)及び50mM カリウム塩(純度99%、Sigma Aldrich GmbH)を含む溶液(3)と、保持タンク(4)内で約40℃で混合する。次いで、溶液を約55℃の温度まで加熱し、加熱漏斗及びポンプ(5)を介して、温度が約20℃の管状熱交換器(6)に通過させる。管状熱交換器は、加熱された溶液を冷却し、アロマが封入されるコゲルハイドロゲルを形成する。同じゼラチンの10重量%の溶液は、1℃/分で冷却したとき、16.7℃のゲル化温度を有することが確認された。
コゲルハイドロゲルアロマ粉末からのアロマの放出を、PTR−TOF−MS装置法を使用して評価する。簡潔に述べると、実施例1のコゲルハイドロゲルアロマ粉末を、板ガラス接合具を備えた二重ジャケットガラスセルの底部に配置し、循環水浴に接続して、セル内部の温度を制御する。ステンレス鋼製のキャップ(空気及び水の接続を可能にするためのポートを備えた)を上部に配置して、容器を封止する。揮発性アロマ濃度を、容器封止の直後及び10分後に、PTR−TOF−MS(Ioncon Analytik Ges.m.H.(Austria))で、リアルタイムでオンライン計測した(図3)。最初の10分間に、封入されたアロマ粉末から放出されたアロマがない(すなわち、気相中の濃度<1ppm)ことは明らかである。水(i)80℃、ii)50℃又はiii)37℃)の添加により、即時にアロマが放出され、その速度及び強度は水の温度に比例する(図3)。図3はまた、水の添加後にアロマの一貫した放出が存在することを示しており、これは、カップ上方のアロマが持続していることを示す。80℃の水をアロマ粉末に添加したとき、持続的アロマ放出(気相中50ppmを超える濃度)の時間は約1時間4分である。50℃の水をアロマに添加したとき、持続的アロマ放出(50ppm超)の時間は約1時間25分である。37℃の水をアロマ粉末に添加したとき、持続的アロマ放出(50ppm超)の時間は約1時間45分である。
粉末状コゲルを粉末状コーヒー及びミルク/糖ベースと乾燥混合することによって、3−in−1の脱水されたコーヒーミックスを作製した。封入されたコゲルアロマを含有するミルク糖ベースの組成を表1に示す。乾燥ブレンド後、得られた混合粉末をポーション化し、包装した。再構成(50〜80℃の温〜熱水の添加による)すると、粉末から即時かつ持続的なアロマの放出があり、これはインスタントホット飲料の心地よい魅力に寄与する。これは、本発明によって提供されるような高密度アロマ封入システムが、コーヒー、ホットチョコレート、又はホット麦芽飲料などのインスタントホット飲料製品にとって有利であることを実証する。
粉末状コゲルを粉末状料理用ベース及び/又は増粘剤(例えば、デンプン、小麦粉及び/又は親水コロイド)と乾燥混合して、脱水された調理用ベース(スープ、ソース、ブイヨン、麺風味付与剤)を作製することによって、脱水風味料のサッシェを調製した。このような製品の組成を表2に示す。乾燥ブレンド後、得られた混合粉末をポーション化し、包装した。再構成(50〜80℃の温〜熱水の添加による)すると、粉末から即時及び持続的なアロマの放出があり、これは心地よい食事経験に寄与する。かかるアロマの即時放出及び持続放出は、風味付け済み調理用製品、例えば、クリーミースープ、インスタント麺、及びソースベースなどの脱水された製品の調製において有利である。
油相がEPA及びDHA必須脂肪酸を高DHA藻油及び魚油の形態で含有していたことを除いて、実施例1と同様に、粉末状ハイドロゲルコゲルを形成した。EPA及びDHA必須脂肪酸を含有する粉末状ハイドロゲルコゲルをフォローアップミルク組成物と乾燥ブレンドすることによって、フォローアップミルクを作製した。実施例の組成を表3に示す。乾燥ブレンド後、得られた混合粉末をポーション化し、包装した。粉末状ハイドロゲルコゲルは、アロマ(例えば、ネイチャーアイデンティカルのイチゴアロマ)を含有してもよい。風味付けされたフォローアップミルク及び母体栄養粉末において心地よいアロマの放出をもたらすことに加えて、高密度ハイドロゲルコゲル粉末は、粉末内に封入された材料へのガスの侵入を制御し、封入された材料の酸化を防止することができる。したがって、酸化に敏感な食用油(例えば、多価不飽和脂肪酸を含有する油)を、本発明の粉末状ハイドロゲルコゲルによって保護することができる。同様の組成物を、乳児用調製粉乳又は母体栄養粉末として調製することができる。
Claims (15)
- アロマの制御放出をもたらす食品グレードの粉末であって、
前記食品グレードの粉末は、25℃以上に冷却すると熱可逆性弾性ゲルを形成することができる第1のバイオポリマーと、乾燥するとガラス状マトリックスを形成することができる第2のバイオポリマーと、を含む、乾燥ハイドロゲルコゲルを含み、
前記アロマは、前記ハイドロゲルコゲル中に封入されている、食品グレードの粉末。 - 前記第1のバイオポリマーが、カラギーナン、アガーアガー、ペクチン、ジェランガム、及びこれらの組み合わせからなる群から選択される、請求項1に記載の食品グレードの粉末。
- 前記第2のバイオポリマーが、ゼラチン、デンプン、加水分解デンプン、及びこれらの組み合わせからなる群から選択される、請求項1又は2に記載の食品グレードの粉末。
- 前記第1のバイオポリマーがカラギーナンであり、前記第2のバイオポリマーがゼラチンであり、前記乾燥ハイドロゲルコゲル中のバイオポリマーが、ゼラチン及びカラギーナンのみである、請求項1〜3のいずれか一項に記載の食品グレードの粉末。
- 前記粉末が、0.3〜1.5g/cm3の密度を有する、請求項1又は2に記載の食品グレードの粉末。
- 前記粉末が、乾燥ベースで100ppb〜50重量%のアロマを含有する、請求項1〜5のいずれか一項に記載の食品グレードの粉末。
- 多価不飽和脂肪が、前記ハイドロゲルコゲル中に封入されている、請求項1〜6のいずれか一項に記載の食品グレードの粉末。
- 請求項1〜7のいずれか一項に記載の食品グレードの粉末を含む、食品製品。
- 前記食品製品が、乾燥飲料、飲料風味付与粉末、飲料クリーマー、又は風味付け済みの脱水された調理用製品である、請求項8に記載の食品製品。
- 前記食品製品が、消費前に50℃を超える温度で水と接触させられる、請求項9に記載の食品製品。
- アロマの制御放出をもたらす食品グレードの粉末を製造する方法であって、
25℃以上に冷却すると熱可逆性弾性ゲルを形成することができる第1のバイオポリマーと、乾燥するとガラス状マトリックスを形成することができる第2のバイオポリマーと、アロマと、を含む溶液を、加熱する工程と、
前記加熱された溶液を、前記溶液の温度が前記第1のバイオポリマーのゲル化温度未満、前記第2のバイオポリマーのゲル化温度以上までに冷却して、前記アロマが封入されたハイドロゲルコゲルを形成する工程と、
前記ハイドロゲルコゲルを乾燥し、前記食品グレードの粉末に形成する工程と
を含む、方法。 - 前記溶液が、90℃未満まで冷却される前に、少なくとも100℃まで加熱される、請求項11に記載の方法。
- 前記溶液が、冷却のために管状熱交換器に通される前に、押出機内で加熱及び混合される、請求項11又は12に記載の方法。
- 前記ハイドロゲルコゲルを、乾燥前に金属カチオンを含む組成物中に浸漬する工程を含み、前記カチオンが、前記第1のバイオポリマーと錯体を形成して、ゲル化を誘導することができる、請求項11〜13のいずれか一項に記載の方法。
- 25℃以上に冷却すると熱可逆性弾性ゲルを形成することができる第1のバイオポリマーと、乾燥するとガラス状マトリックスを形成することができる第2のバイオポリマーと、を含むハイドロゲルコゲルの、アロマの放出を制御するための使用。
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EP3582631A1 (en) | 2019-12-25 |
CN110352012B (zh) | 2023-06-20 |
JP7111724B2 (ja) | 2022-08-02 |
CN110352012A (zh) | 2019-10-18 |
WO2018149770A1 (en) | 2018-08-23 |
EP3582631B1 (en) | 2023-11-22 |
PL3582631T3 (pl) | 2024-04-15 |
US20200000114A1 (en) | 2020-01-02 |
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