KR20050012741A - 식품에 향미료를 전달하는 제품 및 방법 - Google Patents
식품에 향미료를 전달하는 제품 및 방법Info
- Publication number
- KR20050012741A KR20050012741A KR10-2004-7017850A KR20047017850A KR20050012741A KR 20050012741 A KR20050012741 A KR 20050012741A KR 20047017850 A KR20047017850 A KR 20047017850A KR 20050012741 A KR20050012741 A KR 20050012741A
- Authority
- KR
- South Korea
- Prior art keywords
- carrier
- food
- edible
- temperature
- heated
- 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.)
- Withdrawn
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 53
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims description 32
- 235000013355 food flavoring agent Nutrition 0.000 title 1
- 235000019634 flavors Nutrition 0.000 claims abstract description 22
- 239000000155 melt Substances 0.000 claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 108010010803 Gelatin Proteins 0.000 claims description 18
- 229920000159 gelatin Polymers 0.000 claims description 18
- 239000008273 gelatin Substances 0.000 claims description 18
- 235000019322 gelatine Nutrition 0.000 claims description 18
- 235000011852 gelatine desserts Nutrition 0.000 claims description 18
- 235000013599 spices Nutrition 0.000 claims description 17
- 239000000969 carrier Substances 0.000 claims description 13
- 235000011194 food seasoning agent Nutrition 0.000 claims description 13
- 239000012530 fluid Substances 0.000 claims description 12
- 239000000499 gel Substances 0.000 claims description 12
- 229920000881 Modified starch Polymers 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000003995 emulsifying agent Substances 0.000 claims description 5
- 230000002441 reversible effect Effects 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 claims description 4
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 3
- 238000005266 casting Methods 0.000 claims description 3
- 239000000787 lecithin Substances 0.000 claims description 3
- 235000010445 lecithin Nutrition 0.000 claims description 3
- 229940067606 lecithin Drugs 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims description 2
- 230000002335 preservative effect Effects 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 230000000181 anti-adherent effect Effects 0.000 claims 1
- 230000001747 exhibiting effect Effects 0.000 claims 1
- 238000003475 lamination Methods 0.000 claims 1
- 239000004278 EU approved seasoning Substances 0.000 description 6
- 230000008859 change Effects 0.000 description 5
- 238000001816 cooling Methods 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 240000008042 Zea mays Species 0.000 description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 4
- 235000005822 corn Nutrition 0.000 description 4
- 235000013365 dairy product Nutrition 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 238000010030 laminating Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 239000000853 adhesive Substances 0.000 description 2
- 238000010924 continuous production Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000015220 hamburgers Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000013310 margarine Nutrition 0.000 description 2
- 239000003264 margarine Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000021485 packed food Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000014059 processed cheese Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 2
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 2
- 229940075582 sorbic acid Drugs 0.000 description 2
- 235000010199 sorbic acid Nutrition 0.000 description 2
- 239000004334 sorbic acid Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 2
- 229920001169 thermoplastic Polymers 0.000 description 2
- 239000004416 thermosoftening plastic Substances 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000011437 continuous method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 235000021183 entrée Nutrition 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000021268 hot food Nutrition 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 239000011088 parchment paper Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 235000011890 sandwich Nutrition 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000021269 warm food Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L89/00—Compositions of proteins; Compositions of derivatives thereof
- C08L89/04—Products derived from waste materials, e.g. horn, hoof or hair
- C08L89/06—Products derived from waste materials, e.g. horn, hoof or hair derived from leather or skin, e.g. gelatin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L27/79—Fixation, conservation, or encapsulation of flavouring agents in the form of films
-
- 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
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Organic Chemistry (AREA)
- Medicinal Chemistry (AREA)
- Dermatology (AREA)
- Jellies, Jams, And Syrups (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US10/140,772 | 2002-05-07 | ||
| US10/140,772 US20030211217A1 (en) | 2002-05-07 | 2002-05-07 | Product and process for delivering flavoring agents to food products |
| PCT/US2003/013189 WO2003094631A2 (en) | 2002-05-07 | 2003-04-25 | Product and process for delivering flavoring agents to food products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20050012741A true KR20050012741A (ko) | 2005-02-02 |
Family
ID=29399502
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR10-2004-7017850A Withdrawn KR20050012741A (ko) | 2002-05-07 | 2003-04-25 | 식품에 향미료를 전달하는 제품 및 방법 |
Country Status (13)
| Country | Link |
|---|---|
| US (1) | US20030211217A1 (https=) |
| EP (1) | EP1501372A2 (https=) |
| JP (1) | JP2006506957A (https=) |
| KR (1) | KR20050012741A (https=) |
| CN (1) | CN1649512A (https=) |
| AR (1) | AR039793A1 (https=) |
| AU (1) | AU2003237122A1 (https=) |
| BR (1) | BR0309832A (https=) |
| MX (1) | MXPA04010967A (https=) |
| PL (1) | PL374446A1 (https=) |
| RU (1) | RU2004132841A (https=) |
| WO (1) | WO2003094631A2 (https=) |
| ZA (1) | ZA200408785B (https=) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20240019411A (ko) * | 2022-08-03 | 2024-02-14 | 한국식품연구원 | 육류 특유의 향을 방출할 수 있는 향미포집담체 및 이를 이용한 식물성 패티 |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005076902A2 (en) * | 2004-02-06 | 2005-08-25 | Mccormick & Company, Inc. | Flavoring matrix compositions, methods for preparing the same, methods for using the same, and food prepared from the same |
| BR112012029040A2 (pt) | 2010-05-14 | 2016-08-02 | Archer Daniels Midland Co | composição de organogel de fosfolipideo estruturado termorreversível comestível para uso em produto alimentício, método de estruturar uma fase orgânica comestível, produto ou ingrediente alimentício, composição, método de carregar um organogel de fosfolipídeo estruturado termorreversível comestível, método de revestir um alimento e composição de organogel de fosfolipídeo estruturado termorreversivel comestível para uso em um produto alimentício |
| JP2015528280A (ja) * | 2012-09-14 | 2015-09-28 | 高砂香料工業株式会社 | 浸出飲料のための香味料組成物 |
| CN103689517A (zh) * | 2013-11-01 | 2014-04-02 | 厦门美拉德食品科技有限公司 | 一种水产胶原蛋白胶胨状调味品及其制备方法 |
| CN114222497B (zh) * | 2019-08-14 | 2023-04-28 | 利乐拉瓦尔集团及财务有限公司 | 用于均质化液体食品的方法和系统 |
| CN111165526B (zh) * | 2020-03-08 | 2022-03-18 | 贵州问候自然食品有限公司 | 一种沙琪玛及其制备方法 |
Family Cites Families (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3615597A (en) * | 1967-03-10 | 1971-10-26 | Pillsbury Co | Solid food condiment |
| US3900574A (en) * | 1971-04-29 | 1975-08-19 | Kraftco Corp | Treatment of cheese slices to prevent sticking together |
| US4230687A (en) * | 1978-05-30 | 1980-10-28 | Griffith Laboratories U.S.A., Inc. | Encapsulation of active agents as microdispersions in homogeneous natural polymeric matrices |
| US5063073A (en) * | 1984-10-09 | 1991-11-05 | Kraft General Foods, Inc. | C-Gel composite food products |
| GB8520830D0 (en) * | 1985-08-20 | 1985-09-25 | Alfa Laval Cheese Systems | Casting of food product |
| FI89448C (fi) * | 1986-03-06 | 1993-10-11 | Unilever Nv | Foerfarande foer framstaellning av en bredning |
| US5256432A (en) * | 1990-11-13 | 1993-10-26 | Pizza Hut, Inc. | Method of making pizza with a pizza toppings disk |
| DK0574973T3 (https=) * | 1992-06-16 | 1997-02-24 | Unilever Plc | |
| US5858426A (en) * | 1994-10-25 | 1999-01-12 | Food Works, Inc. | Meltable food product, method of use and method of making |
| US5532017A (en) * | 1994-11-14 | 1996-07-02 | Favorite Brands International, Inc. | Melt restricted marshmallow |
| US5681602A (en) * | 1995-03-24 | 1997-10-28 | Doskocil Companies Incorporated | Pizza sauce composite preform and method for making same |
| US5614244A (en) * | 1995-06-02 | 1997-03-25 | Borden, Inc. | Egg and cheese food and method of making same |
| US6199346B1 (en) * | 1998-12-01 | 2001-03-13 | Kraft Foods, Inc. | Apparatus for continuous manufacture of multi-colored and/or multi-flavored food product |
| US6322841B1 (en) * | 2000-02-09 | 2001-11-27 | Kraft Foods, Inc. | Cheese-like dairy gels |
| US6759069B2 (en) * | 2001-07-23 | 2004-07-06 | Robin S. Gray | Food condiment, composition, method of molding, and method of using |
| US6632468B2 (en) * | 2001-08-16 | 2003-10-14 | Kerry Inc. | Controlled-viscosity food flavoring system |
-
2002
- 2002-05-07 US US10/140,772 patent/US20030211217A1/en not_active Abandoned
-
2003
- 2003-04-25 AU AU2003237122A patent/AU2003237122A1/en not_active Abandoned
- 2003-04-25 RU RU2004132841/13A patent/RU2004132841A/ru not_active Application Discontinuation
- 2003-04-25 KR KR10-2004-7017850A patent/KR20050012741A/ko not_active Withdrawn
- 2003-04-25 CN CNA038101882A patent/CN1649512A/zh active Pending
- 2003-04-25 JP JP2004502733A patent/JP2006506957A/ja active Pending
- 2003-04-25 WO PCT/US2003/013189 patent/WO2003094631A2/en not_active Ceased
- 2003-04-25 MX MXPA04010967A patent/MXPA04010967A/es not_active Application Discontinuation
- 2003-04-25 EP EP03736504A patent/EP1501372A2/en not_active Withdrawn
- 2003-04-25 PL PL03374446A patent/PL374446A1/xx not_active Application Discontinuation
- 2003-04-25 BR BR0309832-0A patent/BR0309832A/pt not_active IP Right Cessation
- 2003-05-06 AR ARP030101598A patent/AR039793A1/es unknown
-
2004
- 2004-10-29 ZA ZA200408785A patent/ZA200408785B/en unknown
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20240019411A (ko) * | 2022-08-03 | 2024-02-14 | 한국식품연구원 | 육류 특유의 향을 방출할 수 있는 향미포집담체 및 이를 이용한 식물성 패티 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1649512A (zh) | 2005-08-03 |
| WO2003094631B1 (en) | 2004-06-03 |
| US20030211217A1 (en) | 2003-11-13 |
| JP2006506957A (ja) | 2006-03-02 |
| EP1501372A2 (en) | 2005-02-02 |
| MXPA04010967A (es) | 2005-01-25 |
| WO2003094631A2 (en) | 2003-11-20 |
| AU2003237122A1 (en) | 2003-11-11 |
| WO2003094631A3 (en) | 2004-04-08 |
| PL374446A1 (en) | 2005-10-17 |
| AR039793A1 (es) | 2005-03-02 |
| RU2004132841A (ru) | 2006-04-10 |
| ZA200408785B (en) | 2007-04-25 |
| BR0309832A (pt) | 2005-02-15 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PA0105 | International application |
Patent event date: 20041105 Patent event code: PA01051R01D Comment text: International Patent Application |
|
| PG1501 | Laying open of application | ||
| PC1203 | Withdrawal of no request for examination | ||
| WITN | Application deemed withdrawn, e.g. because no request for examination was filed or no examination fee was paid |