JP6479653B2 - 油性微生物を含む風味、匂いおよび/または着色剤組成物ならびに関連方法 - Google Patents
油性微生物を含む風味、匂いおよび/または着色剤組成物ならびに関連方法 Download PDFInfo
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- JP6479653B2 JP6479653B2 JP2015510475A JP2015510475A JP6479653B2 JP 6479653 B2 JP6479653 B2 JP 6479653B2 JP 2015510475 A JP2015510475 A JP 2015510475A JP 2015510475 A JP2015510475 A JP 2015510475A JP 6479653 B2 JP6479653 B2 JP 6479653B2
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- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical class [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 239000004250 tert-Butylhydroquinone Substances 0.000 description 1
- 235000019281 tert-butylhydroquinone Nutrition 0.000 description 1
- 150000003557 thiazoles Chemical class 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 230000003612 virological effect Effects 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
- OJYLAHXKWMRDGS-UHFFFAOYSA-N zingerone Chemical compound COC1=CC(CCC(C)=O)=CC=C1O OJYLAHXKWMRDGS-UHFFFAOYSA-N 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
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- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
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- A—HUMAN NECESSITIES
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- A23L29/065—Microorganisms
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
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Description
国際公開第2010/120923号パンフレット、国際公開第2010/045368号パンフレット、および国際公開第パンフレット2011/130578号には、微細藻類バイオマス、特にクロレラ・プロトテコイデス(Chlorella protothecoides)の油性細胞粉末を食物として製造および使用する方法が開示されている。
特定の実施形態では、例えば以下が提供される:
(項目1)
製品の風味付け、匂い付け、および/または着色において使用するための組成物であって、
(a)風味剤、匂い物質、または着色剤のうちの1つまたは複数と、
(b)油性微生物の細胞と
含む粒子、フィルム、またはフレークから本質的になる組成物。
(項目2)
前記組成物がさらに1つまたは複数の賦形剤を含む、項目1に記載の組成物。
(項目3)
前記油性細胞が、10〜90、30〜70、または40〜60パーセント溶解される、項目1に記載の組成物。
(項目4)
前記油性細胞が、乾燥細胞重量により10〜90、20〜80、30〜70、または40〜60パーセントのトリグリセリドを含む、項目1に記載の組成物。
(項目5)
前記1つまたは複数の賦形剤が、充填剤、結合剤、フィルム形成剤、安定剤、または保存剤を含む、項目2に記載の組成物。
(項目6)
前記油性微生物が油性微細藻類である、項目1に記載の組成物。
(項目7)
前記微細藻類がクロレラ属(Chlorella)またはプロトテカ属(Prototheca)である、項目6に記載の組成物。
(項目8)
前記微細藻類がクロレラ・プロトテコイデス(Chlorella protothecoides)種またはプロトテカ・モリフォルミス(Prototheca moriformis)種である、項目7に記載の組成物。
(項目9)
前記微生物が暗所で従属栄養的に培養される、項目1に記載の組成物。
(項目10)
前記細胞が、以下の特性:
(a)2.5%未満のDHA、
(b)2ppm未満のクロロフィル、
(c)500ppm未満の発色不純物、または
(d)不快な匂いがないこと
のうちの1つまたは複数を有する、項目1に記載の組成物。
(項目11)
(a)項目1に記載の組成物と、
(b)1つまたは複数の付加的な成分と
を含む製品であって、前記製品中に包含される前に、前記組成物が前記製品よりも高い濃度の風味剤、匂い物質および/または着色剤を有する製品。
(項目12)
前記製品が食品またはパーソナルケア製品である、項目11に記載の製品。
(項目13)
乾燥した風味剤、匂い物質、および/または着色剤組成物を製造するための方法であって、
a)風味剤、匂い物質、および/または着色剤と、油性微生物細胞と、任意選択で1つまたは複数の賦形剤とを混ぜ合わせて、混合物を提供するステップと、
b)前記混合物を乾燥させて、乾燥組成物を製造するステップと
を含む方法。
(項目14)
前記油性微生物細胞が、任意選択でクロレラ属(Chlorella)またはプロトテカ属(Prototheca)から選択される微細藻類細胞である、項目13に記載の方法。
(項目15)
前記微生物細胞が暗所で従属栄養的に増殖される、項目13に記載の方法。
(項目16)
前記乾燥組成物がさらに食品またはパーソナルケア製品中に取り込まれる、項目13に記載の方法。
(項目17)
前記細胞が、約10〜90、20〜80、30〜70または40〜60パーセントの間で溶解される、項目13に記載の方法。
(項目18)
前記細胞が、乾燥細胞重量により10〜90、20〜80、30〜70、または40〜60パーセントのトリグリセリドである、項目13に記載の方法。
(項目19)
前記細胞が、以下の特性:
(a)2.5%未満のDHA、
(b)2ppm未満のクロロフィル、
(c)500ppm未満の発色不純物、または
(d)不快な匂いがないこと
のうちの1つまたは複数を有する、項目13に記載の方法。
(項目20)
前記方法が少なくとも1つの賦形剤を含み、前記賦形剤が充填剤、結合剤、フィルム形成剤、安定剤、または保存剤である、項目13に記載の方法。
(項目21)
前記組成物が0.1ポンド/インチ 2 〜45ポンド/インチ 2 の間の圧力で5分間、約
90℃〜190℃に加熱される場合に、前記風味剤の5.0パーセント未満が分解する、
項目13に記載の方法。
(項目22)
前記乾燥組成物が賦形剤を含み、前記賦形剤が、シクロデキストリン、アラビアゴムおよびマルトデキストリンからなる群から選択される、項目13に記載の方法。
(項目23)
項目1に記載の組成物を含む食品を製造するための方法であって、前記組成物を、焼いた食品、揚げた食品、冷凍食品、調理済みソース、およびフレーバーパケットからなる群から選択される食品に含有させるステップを含む方法。
本説明および特許請求の範囲において使用される場合、以下の用語は、文脈が他の意味を要求しない限り、指示される意味を有するものとする。
ティス(Oocystis)種、オスシラトリア・リムネチカ(Oscillatoria limnetica)、オスシラトリア(Oscillatoria)種、オスシラトリア・スブレヴィス(Oscillatoria subbrevis)、パスケリア・アシドフィラ(Pascheria acidophila)、パブロバ種(Pavlov asp.)ファグス(Phagus)、フォルミディウム(Phormidium)、プラチモナス(Platymonas)種、プレウロクリシス・カルテラエ(Pleurochrysis carterae)、プレウロクリシス・デンタテ(Pleurochrysis dentate)、プレウロクリシス(Pleurochrysis)種、プロトテカ・ウイッカハミイ(Prototheca wickerhamii)、プロトテカ・スタグノラ(Prototheca stagnora)、プロトテカ・ポルトリセンシス(Prototheca portoricensis)、プロトテカ・モリフォルミス(Prototheca moriformis)、プロトテカ・ゾフィ(Prototheca zopfii)、ピラミモナス(Pyramimona)種、ピロボトリス(Pyrobotrys)、サルシノイド・クリソフィテ(sarcinoid chrysophyte)、セネデスムス・アルマツス(Scenedesmus armatus)、シゾキトリウム(Schizochytrium)、スピロギラ(Spirogyra)、スピルリナ・プラテンシス(Spirulina platensis)、スチココッカス(Stichococcus)種、シネココッカス(Synechococcus)種、テトラエドロン(Tetraedron)、テトラセルミス(Tetraselmis)種、テトラセルミス・スエシカ(Tetraselmis suecica)、タラシオシラ・ウェイスフロギィ(Thalassiosira weissflogii)、およびヴィリデイエラ・フリデリシアナ(Viridiella fridericiana)が挙げられる。
乾燥細胞重量により約50%の脂質を有し、約90%溶解がされたクロレラ・プロトテコイデス(Chlorella protothecoides)細胞の乾燥粉末を製造した。クロレラ・プロトテコイデス(Chlorella protothecoides)粉末(5%)、水(65%)、バニラフレーバー(10%)、およびアラビアゴム(20%)の混合物(全てのパーセントは重量による)をせん断ミキサー内で混合し、スプレー乾燥の形態を用いて乾燥させて、乾燥フレークを得た。0.1重量%のフレーク濃度でフレークを黄色ケーキに中に取り込んだ。クロレラフレークを用いずにバニラフレーバーを用いて、対照ケーキを調製した。味覚試験に基づいて、クロレラフレークを用いて製造されたケーキは、対照ケーキと比較したときにバニリン性がより高かった。
以下の段落において、選択される実施形態は、容易に参照できるように番号により記載されている。番号付けの順番は、種々の実施形態の間の優先または好みを示さない。
(a)風味剤、匂い物質、または着色剤のうちの1つまたは複数と、
(b)油性微生物の細胞と
を含む粒子、フィルム、またはフレークから本質的になる組成物。
(a)2.5%未満のDHA、
(b)2ppm未満のクロロフィル、
(c)500ppm未満の発色不純物、または
(d)不快な匂いがないこと
のうちの1つまたは複数を有する、実施形態1〜9のいずれかに従う組成物。
(b)1つまたは複数の付加的な成分と
を含む製品であって、製品中に包含される前に、組成物が製品よりも高い濃度の風味剤、匂い物質および/または着色剤を有する製品。
a)風味剤、匂い物質、および/または着色剤と、油性微生物細胞と、任意選択で1つまたは複数の賦形剤とを混ぜ合わせて、混合物を提供するステップと、
b)混合物を乾燥させて、乾燥組成物を製造するステップと
を含む方法。
(a)2.5%未満のDHA、
(b)2ppm未満のクロロフィル、
(c)500ppm未満の発色不純物、または
(d)不快な匂いがないこと
のうちの1つまたは複数を有する、実施形態13〜18のいずれかに従う方法。
Claims (9)
- 焼いた食品の風味付けおよび/または匂い付けにおいて使用するための乾燥した粉末である組成物であって、
前記組成物は、
(a)風味剤および/または匂い物質と、
(b)油性クロレラ・プロトテコイデス(Chlorella protothecoides)細胞と
を含み、
前記油性細胞が、乾燥細胞重量により10〜90パーセントのトリグリセリドを含み、
さらに、前記乾燥した粉末である組成物を含む焼いた食品を90℃〜190℃の温度に曝露する場合に、前記乾燥した粉末である組成物が、前記焼いた食品における風味剤および/または匂い物質の損失を防ぎ、
ここで、前記風味剤および/または匂い物質はバニラまたはバニリンである、
組成物。 - 前記組成物が、(b)油性クロレラ・プロトテコイデス(Chlorella protothecoides)細胞と、1つまたは複数の賦形剤とを含む、請求項1に記載の組成物。
- 前記油性細胞が、10〜90、30〜70、または40〜60パーセント溶解されている、請求項1または2に記載の組成物。
- 前記細胞が、以下の特性:
(a)2.5%未満のDHA、
(b)2ppm未満のクロロフィル、
(c)500ppm未満の発色不純物であって、クロロフィルおよびカロテノイドである発色不純物、または
(d)魚または海藻の匂いがないこと
のうちの1つまたは複数を有する、請求項1または2に記載の組成物。 - 前記1つまたは複数の賦形剤が、充填剤、結合剤、フィルム形成剤、安定剤、または保存剤を含む、請求項2に記載の組成物。
- 乾燥した粉末である組成物を製造するための方法であって、
a)風味剤および/または匂い物質と、油性クロレラ・プロトテコイデス(Chlorella protothecoides)細胞とを混ぜ合わせて、混合物を提供するステップと、ならびに
b)前記混合物を乾燥させて、乾燥した粉末である組成物を製造するステップと
を含み、
前記細胞が、乾燥細胞重量により10〜90パーセントのトリグリセリドであり、
さらに、前記乾燥した粉末である組成物を含む焼いた食品が90℃〜190℃の温度に曝露される場合に、前記乾燥した粉末である組成物が、前記焼いた食品における風味剤および/または匂い物質の損失を防ぎ、
ここで、前記風味剤および/または匂い物質はバニラまたはバニリンである、
方法。 - 前記風味剤および/または匂い物質が、油性クロレラ・プロトテコイデス(Chlorella protothecoides)細胞および1つまたは複数の賦形剤と混ぜ合わされる、請求項6に記載の方法。
- 前記細胞が、10〜90、20〜80、30〜70または40〜60パーセントの間で溶解される、請求項6に記載の方法。
- 前記細胞が、乾燥細胞重量により30〜70パーセントのトリグリセリドである、請求項6に記載の方法。
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FR3009619B1 (fr) | 2013-08-07 | 2017-12-29 | Roquette Freres | Compositions de biomasse de microalgues riches en proteines de qualite sensorielle optimisee |
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US2506540A (en) * | 1948-05-29 | 1950-05-02 | Monsanto Chemicals | Vanillin purification by distillation |
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US5236721A (en) * | 1992-02-12 | 1993-08-17 | Columbia Laboratories, Inc. | Sustained flavorant release composition, chewable structure incorporating same and method for making same |
US5656310A (en) * | 1992-10-02 | 1997-08-12 | Santillo, Jr.; Humbart D. | Process for producing a powdered food supplement |
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EP2844735A2 (en) | 2015-03-11 |
EP2844735B1 (en) | 2019-06-26 |
BR112014027560A2 (pt) | 2017-06-27 |
CN104364368A (zh) | 2015-02-18 |
MX2014013391A (es) | 2015-02-04 |
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AU2013256119B2 (en) | 2016-10-06 |
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