JP5913563B2 - 香味分をカプセル封入するための方法 - Google Patents
香味分をカプセル封入するための方法 Download PDFInfo
- Publication number
- JP5913563B2 JP5913563B2 JP2014505246A JP2014505246A JP5913563B2 JP 5913563 B2 JP5913563 B2 JP 5913563B2 JP 2014505246 A JP2014505246 A JP 2014505246A JP 2014505246 A JP2014505246 A JP 2014505246A JP 5913563 B2 JP5913563 B2 JP 5913563B2
- Authority
- JP
- Japan
- Prior art keywords
- flavor
- solution
- prolamin
- zein
- ethanol
- 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.)
- Expired - Fee Related
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Classifications
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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
- 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
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- General Preparation And Processing Of Foods (AREA)
- Medicinal Preparation (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Description
本発明の特徴を示すと考えられる新規な特性は、添付の特許請求の範囲に明記されている。しかしながら、本発明それ自体のほかに、本発明の好ましい使用方法、さらなる目的および利点は、以降の実例となる実施形態の詳細な説明を参照して添付の図面と併せて読みとることにより、最もよく理解されるであろう。
図6に示された、別の改善された実施形態では、本発明は、含水食品のほぼ全ての香味分または香味料成分、栄養素およびその他の生理活性成分を濃縮および送達するための簡便かつ費用対効果の大きい方法を提供する。特に、プロラミン溶液と配合されるべき含水食品を提供するステップ60により、含水食品の香味分だけでなく、その生理活性成分のほぼ全てがカプセル封入される。
構成員12名の記述パネルが編成されて、香味の真正性を判定し、かつ従来の加工処理によって調製された試料および本発明の方法によって調製された試料の間の香味の差を確立するために、加工処理されたライム果汁の試食および特徴付けを行った。様々な加工処理を使用して製造されたライム果汁結晶がポテトチップスに塗布され、該ポテトチップスは次に電動コーヒーミルを使用して粉砕された。
データは処理の交互作用(treatment interactions)についてのパネリストの分散分析に供された。個々のパネリストの成績に基づき、3名のパネリストのデータは、これらのパネリストの内的整合性が不足していることを根拠として全部削除された。残り9名のパネリストのデータを使用して最小二乗平均および標準偏差が計算された。処理により異なる特徴についての平均はフィッシャーの制約付LSDの値を使用して分離された。
4つの生成物(マトリクス介在型の処理方法、高pHの従来処理法、低pHの従来処理法、および新鮮なライム果汁(70%)が塗布されて乾燥せしめられたポテトチップス)の官能的特徴の平均および標準偏差は、表12および図8に示される。
両方の種類のライム香味(ポテトチップス上の新鮮ライム香味およびシトラール)ならびに酸味がライム生成物にとって望ましい香味の特徴であり、かつ苦味および収斂味はあまり望ましくない、と考えるならば、このデータから、マトリクス介在型の生成物は、付随することの多い苦味および収斂味を伴わず、ライム香味という点で、高酸および低酸の従来生成物に比べて改善されている。
Claims (7)
- プロラミンが溶解せしめられてプロラミン溶液が形成され、香味料が該プロラミン溶液とともに混合せしめられて混合溶液が形成され、かつ、該混合溶液が乾燥せしめられてプロラミンカプセル封入型香味料を含んでなる粉末が形成される、香味分をカプセル封入するための改善された方法であって、改善点は、
a)前記香味料を前記プロラミン溶液とともに混合せしめる前に、前記香味料をアルコール溶液に溶解するステップと、
b)二段階式乾燥工程を用いて前記混合溶液を乾燥せしめて、プロラミンカプセル封入型香味料を含んでなる前記粉末を形成するステップと
を含んでなり、
ステップb)の前記二段階式乾燥工程は、
a)混合溶液をフード下で少なくとも4時間乾燥させるステップと、
b)前記混合溶液を凍結乾燥させるステップと
を含んでなる方法。 - ステップa)の溶液を超音波処理するステップをさらに含んでなる、請求項1に記載の方法。
- ステップa)の溶解は香味料をエタノール溶液に溶解することを含んでなる、請求項1に記載の方法。
- 真空乾燥するステップをさらに含んでなる、請求項1に記載の方法。
- 前記超音波処理するステップは2〜5分間実施される、請求項2に記載の方法。
- 前記超音波処理は100〜200nmの大きさの香味小滴を生じる、請求項5に記載の方法。
- 前記二段階式乾燥工程は、前記混合溶液からアルコールを除去するステップと、その後残留水を除去して前記粉末を形成するステップとを含んでなる、請求項1に記載の方法。
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US13/085,088 | 2011-04-12 | ||
US13/085,088 US9504274B2 (en) | 2009-01-27 | 2011-04-12 | Methods of flavor encapsulation and matrix-assisted concentration of aqueous foods and products produced therefrom |
PCT/US2012/033068 WO2012142122A2 (en) | 2011-04-12 | 2012-04-11 | Methods of flavor encapsulation and matrix-assisted concentration of aqueous foods and products produced therefrom |
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JP2014530593A JP2014530593A (ja) | 2014-11-20 |
JP2014530593A5 JP2014530593A5 (ja) | 2015-03-12 |
JP5913563B2 true JP5913563B2 (ja) | 2016-04-27 |
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US (2) | US9504274B2 (ja) |
EP (1) | EP2696703A4 (ja) |
JP (1) | JP5913563B2 (ja) |
KR (1) | KR20140026461A (ja) |
CN (1) | CN103841838B (ja) |
AU (1) | AU2012242923B2 (ja) |
BR (1) | BR112013026237A2 (ja) |
CA (1) | CA2832608A1 (ja) |
MX (1) | MX2013011928A (ja) |
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-
2011
- 2011-04-12 US US13/085,088 patent/US9504274B2/en not_active Expired - Fee Related
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2012
- 2012-04-11 CN CN201280028208.3A patent/CN103841838B/zh not_active Expired - Fee Related
- 2012-04-11 JP JP2014505246A patent/JP5913563B2/ja not_active Expired - Fee Related
- 2012-04-11 AU AU2012242923A patent/AU2012242923B2/en not_active Ceased
- 2012-04-11 EP EP12770865.9A patent/EP2696703A4/en not_active Withdrawn
- 2012-04-11 BR BR112013026237A patent/BR112013026237A2/pt not_active IP Right Cessation
- 2012-04-11 MX MX2013011928A patent/MX2013011928A/es unknown
- 2012-04-11 CA CA2832608A patent/CA2832608A1/en not_active Abandoned
- 2012-04-11 RU RU2013150134/13A patent/RU2597177C2/ru not_active IP Right Cessation
- 2012-04-11 KR KR1020137029408A patent/KR20140026461A/ko not_active Application Discontinuation
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BR112013026237A2 (pt) | 2019-09-24 |
WO2012142122A2 (en) | 2012-10-18 |
US20110189353A1 (en) | 2011-08-04 |
RU2013150134A (ru) | 2015-05-20 |
MX2013011928A (es) | 2014-07-09 |
AU2012242923A1 (en) | 2013-10-24 |
EP2696703A2 (en) | 2014-02-19 |
CN103841838A (zh) | 2014-06-04 |
JP2014530593A (ja) | 2014-11-20 |
US20170027208A1 (en) | 2017-02-02 |
CN103841838B (zh) | 2016-01-13 |
EP2696703A4 (en) | 2015-05-27 |
US9504274B2 (en) | 2016-11-29 |
AU2012242923B2 (en) | 2015-09-03 |
CA2832608A1 (en) | 2012-10-18 |
KR20140026461A (ko) | 2014-03-05 |
RU2597177C2 (ru) | 2016-09-10 |
WO2012142122A3 (en) | 2014-05-01 |
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