JP6513097B2 - カプセル化 - Google Patents
カプセル化 Download PDFInfo
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- JP6513097B2 JP6513097B2 JP2016550990A JP2016550990A JP6513097B2 JP 6513097 B2 JP6513097 B2 JP 6513097B2 JP 2016550990 A JP2016550990 A JP 2016550990A JP 2016550990 A JP2016550990 A JP 2016550990A JP 6513097 B2 JP6513097 B2 JP 6513097B2
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- flavor
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- food
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- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 6
- 229920002752 Konjac Polymers 0.000 claims description 6
- 239000011162 core material Substances 0.000 claims description 6
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- 239000000252 konjac Substances 0.000 claims description 5
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- 235000021055 solid food Nutrition 0.000 claims description 5
- 239000000230 xanthan gum Substances 0.000 claims description 5
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- 229920000053 polysorbate 80 Polymers 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 241001312219 Amorphophallus konjac Species 0.000 claims 2
- 239000012530 fluid Substances 0.000 description 5
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- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 1
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
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- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000589636 Xanthomonas campestris Species 0.000 description 1
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- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
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- 229940034610 toothpaste Drugs 0.000 description 1
- 235000019723 vegetarian product Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
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Classifications
-
- 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- 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
- A23L27/30—Artificial sweetening agents
- A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
-
- 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
- A23L27/30—Artificial sweetening agents
- A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
- A23L27/32—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives containing dipeptides or derivatives
-
- 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
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
-
- 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
- A23L27/80—Emulsions
-
- 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
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- 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
-
- 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
- A23L29/27—Xanthan not combined with other microbial gums
-
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/222—Emulsifier
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Seasonings (AREA)
- Jellies, Jams, And Syrups (AREA)
- General Preparation And Processing Of Foods (AREA)
- Cosmetics (AREA)
- Confectionery (AREA)
Description
この用途に使用される最も一般的な材料の1つが、ゼラチンである。ゼラチンは、多くの利点を有する。それは、安価であり、すぐに入手することができ、それはまた、ゲル化および膨潤挙動、食感および消費の際の口内での特異的な融解挙動に関する特有の特性を有する。これらの組合せが、その使用の広まりとなっている。
これらの利点に反し、多くの利点が生じている。ゼラチンは、動物製品であることから、それは、ベジタリアン製品において使用することができない。さらに、その源に依存して、それには、宗教的禁止が伴い得る。ゼラチン製品を用いてコーシャーおよびハラールの禁止を乗り越えるのは、困難である。しかしながら、その欠点のいずれもなくその利点のすべてを与えることができるゲル化のための代替品を見出すことは、難しいことが判明している。
また、カプセル化フレーバーの調製方法であって、粒化物を得るための、天然デンプン、キサンタンガムおよびコンニャクの混合物およびフレーバーエマルションの混合を含む、前記方法を提供する。
キサンタンガムは、細菌Xanthomonas campestrisにより分泌される周知の多糖であり、食料品および化粧品においてレオロジー改質剤、増粘剤および安定化剤として広く使用される。
コンニャクは、アジアの植物Amorphophallus konjacの根である。今日では、その栄養素含有量およびその高含有量のグルコマンナン繊維(その膨潤性で有名である)のため、健康およびダイエット食品において広く使用される。粉末(粉)およびゲル形状で入手可能である。粉末形状が、このプロセスにおける使用に好ましい。
すべての材料が、当該技術分野において周知であるが、組合せが、ゼラチンと置き換えるために使用され得、組成物にゼラチンの所望の質を付与することを見出したことは、驚きである。
特定の態様において、乳化剤は、ソルビタン由来である。特定の態様は、例えば、商品名Tween(商標)、Polysorbate(商標)およびAdmul(商標)の下で市販されているポリオキシエチレンソルビタンモノオレアートである。これらの乳化剤の使用により、他の乳化剤だと3〜4ミクロンがあり得るのとは対照的に、通常小さいサイズ(1ミクロンまで下がる)の乳化剤フレーバー液滴をもたらすことが、驚くべきことに見出された。液滴が大きいほど、流動床プロセスにおけるフレーバー損失が大きくなるので、サイズがより小さいのは、かなりの利点をもたらす。
流動床装置は、通常の慣行にしたがって、当該技術分野において承認されたパラメーター内で操作する。典型的な操作条件は、以下のとおりである:
注入口の温度 60〜110℃、特に約95℃
生成物の温度 35〜90℃、特に約65℃
気流速度 20〜140M3/h、特に約60M3/h
ノズル空気圧 0.5〜6bar、特に約4bar
上記のフレーバー顆粒を、すべての種類の固形食物製品、すなわち、摂取または吐き出すために口に取り込む製品において使用してもよい。したがって、食物製品ベースおよび上に定義したカプセル化フレーバーを含む固形食物組成物もまた提供する。
「固体」は、流体ではない、すなわち、液体や塗ることができるペーストではない製品を意味する。「食物製品ベース」は、カプセル化フレーバーと組み合わせて食物製品を作る当該技術分野において認識されている成分のすべてを意味する。これらは、特定の製品の性質に依存するであろうが、それらは、他のフレーバー剤、結合剤およびフィルム形成材料、増粘剤、レオロジー改質剤、増量剤および研磨剤、溶媒および希釈剤、色素、染料および着色物質、保存料、フレーバー増強剤および修正剤、甘味料、食感添加剤、防腐剤および医薬化合物および組成物などの材料を含む。
食物製品のさらなる非限定の例は、チョコレートおよびキャンディ製品などの菓子製品、穀物製品、パン屋の製品、パン製品、ガム、チューインガム、酵母製品、塩およびスパイス製品、マスタード製品、酢製品、ソース(調味料)、スープ、加工食品、調理済み果物および野菜製品、肉および肉製品、卵製品、食用油製品および食用脂製品、薬剤、食品抽出物、植物抽出物、肉抽出物、調味料、甘味料、栄養補助食品、薬用および薬用ではないガム、錠剤、トローチ剤およびあめ玉を含む。
本開示を、以下の非限定例を参照してさらに説明する。
粒子の調製
成分は以下に示すとおりである:
注入口の温度 100℃
生成物の温度 55℃
気流 70m3/h
ノズル空気圧 1bar
そして、2セットの顆粒を回収し、および篩にかけ、最大500μMの顆粒を得た。
顆粒の試験
両方のセットの顆粒2%を、以下のチューインガム配合物内に取り込んだ。
比較のため、例1において調製されたものと同じ比率の同じフレーバーを有する、噴霧乾燥デンプンフレーバー粒子を同じ比率で、同じチューインガムベースに添加した。最大サイズが150および75μmの2つの異なるサイズの噴霧乾燥顆粒を使用した。
図から、以下が明らかにみられる。
1.上記のように作られた非被覆顆粒は、迅速で非常に強力な「最初の」放出があり、噛み始めた後のフレーバーのインパクトの即時性に対応する;
2.被覆顆粒は、同じインパクトがあるが、それは、追加の被覆により遅延する。
3.両方は、既知の噴霧乾燥フレーバー顆粒よりも実質的に優れている。
Claims (6)
- コア材料、フレーバー材料および被覆材料を含むカプセル化フレーバーであって、コア材料が微粉状の天然デンプン、キサンタンガムおよびコンニャクを含む、前記カプセル化フレーバー。
- カプセル化フレーバーの調製方法であって、粒化物を得るための、天然デンプン、キサンタンガムおよびコンニャクの混合物およびフレーバーエマルションの混合を含む、前記方法。
- フレーバーエマルションが乳化剤の存在下で調製される、請求項2に記載の方法。
- 乳化剤がポリオキシエチレンソルビタンモノオレアートである、請求項3に記載の方法。
- 食物製品ベースおよび請求項1に記載のカプセル化フレーバーを含む、固形食物組成物。
- 完全にゼラチンフリーである、請求項5に記載の固形食物組成物。
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US4288460A (en) * | 1979-05-24 | 1981-09-08 | Balchem Corporation | Non-caking, water-soluble, granular coated food ingredient |
US5718969A (en) | 1993-08-25 | 1998-02-17 | Fmc Corporation | Nonaggregating hydrocolloid microparticulates, intermediates therefor, and processes for their preparation |
CN1297601C (zh) * | 1998-09-30 | 2007-01-31 | 沃纳-兰伯特公司 | 改性淀粉成膜组合物及其用途 |
EP1413202A1 (en) | 2002-10-22 | 2004-04-28 | CSM Nederland B.V. | Lipid-encapsulated functional bakery ingredients |
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US20150230507A1 (en) | 2015-08-20 |
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