KR910016275A - 여러개의 캡슐로 싸여진 향미제 방출 시스템 및 이것의 제조방법 - Google Patents

여러개의 캡슐로 싸여진 향미제 방출 시스템 및 이것의 제조방법 Download PDF

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KR910016275A
KR910016275A KR1019910004972A KR910004972A KR910016275A KR 910016275 A KR910016275 A KR 910016275A KR 1019910004972 A KR1019910004972 A KR 1019910004972A KR 910004972 A KR910004972 A KR 910004972A KR 910016275 A KR910016275 A KR 910016275A
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release system
flavor
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outer coating
flavourant
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라오 체루쿠리 수브라만
링퀑 차우 토미
피. 라만 크리쉬나
매뉴얼 오라마 앤젤
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다니엘 에이. 스콜라 2세
워너 램버트 컴퍼니
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Publication of KR910016275A publication Critical patent/KR910016275A/ko

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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
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
    • A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
    • 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
    • A23G4/02—Apparatus specially adapted for manufacture or treatment of chewing gum
    • 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
    • A23G4/066—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the fat used
    • 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
    • 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
    • A23G4/14—Chewing gum characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • 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
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/804—Low calorie, low sodium or hypoallergic

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Confectionery (AREA)
  • Seasonings (AREA)
  • Medicinal Preparation (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Cosmetics (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

내용 없음

Description

여러개의 캡슐로 싸여진 향미제 방출 시스템 및 이것의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
제1도는 본 발명의 향미제 방출 시스템으로 제조한 페퍼민트 향의 츄잉껌과 통상적인 분무건조된 페퍼민트 향미제로 제조한 비교용 츄잉껌에 들어있는 향미제의 껄껄한 정도를 비교하여 그래프로 나타낸 것이다.

Claims (21)

  1. (a)미립자 형태의 향미제를 포함하는 코어, (b)강한 감미료가 중합체 용액내에 용액의 약 0.1-약 50중량%,양으로 존재하고, 외각 피복물이 코어의 약 2-약 100중량% 양으로 존재하며, 외각 피복물이 친수성 중합체와 상기 강한 감미료의 용액으로부터 제조되고 매트릭스가 강한 감미료를 함유하는 친수성 중합체의 외각 피복물로 이루어진, 상기 코어를 둘러싸는 매트릭스, (c)캡슐용 매트릭스는 코어내에 있는 향미제를 보호하고 포함될 향미제의 농도가 높아져도 결과의 향미제 방출 시스템에 쓴맛을 부여하지 않으며 맛이 지속적으로 방출되어 나오도록 하는 것으로 이루어진, 섭취가능한 조성물에 증가된 향미 및 감미를 제공하고 유동성이 자유로운 미립자 형태의 방출 시스템에 쓴맛을 부여하지 않으며 맛이 지속적으로 방출되어 나오도록 하는 것으로 이루어진, 섭취가능한 조성물에 증가된 향미 및 감미를 제공하고 유동성이 자유로운 미립자 형태의 방출 시스템.
  2. 제1항에 있어서, 코어가 분무건조된 천연 또는 인공 향미제 또는 에셋스인 방출 시스템.
  3. 제2항에 있어서, 분무 건조된 향미제가 스피아민트 향미제, 페퍼민트 향미제, 시나몬 향미제, 과일 향미제, 과일 에셋스, 콜라 향미제, 콜라 추출물 및 이들의 혼합물로 이루어진 그룹으로부터 선택된 방출시스템.
  4. 제1항에 있어서, 향미제 조성물이 코어 중량의 약 5~90% 양으로 존재하는 방출시스템.
  5. 제1항에 있어서, 향미제 조성물이 코어 중량의 약 20- 약 30%양으로 존재하는 방출 시스템.
  6. 제1항에 있어서, 외각 피복물이 하이드로 콜로이드, 다당류, 폴리올 및 이들의 혼합물로 이루어진 그룹으로 부터 선택된 방출 시스템.
  7. 제6항에 있어서, 외각 피복물이 검, 펙틴, 알기네이트, 무실라지, 필름 형성 탄수화물 및 이들의 혼합물로 이루어진 그룹으로부터 선택된 방출 시스템.
  8. 제6항에 있어서, 외각 피복물이 아라비아 고무, 트라가칸트, 카라야, 가티, 아가, 알기네이트, 카라기난스, 푸셀란, 프실롬 및 이들의 혼합물로 이루어진 그룹으로부터 선택된 방출 시스템.
  9. 제6항에 있어서, 외각 피복물이 폴리비닐 피롤리돈, 젤라틴, 덱스트란, 크산틴, 쿠단, 셀룰로즈, 메틸셀룰로즈, 에틸셀룰로즈 하이드록시프로필 셀룰로즈, 하이드록시프로필 메틸 셀룰로즈카복시메틸 셀룰로즈, 메톡시 함량이 적은 펙틴, 프로필렌 글리콜 알기네이트, 및 이들의 혼합물로 이루어진 그룹으로부터 선택된 방출 시스템.
  10. 제1항에 있어서, 외각 피복들이 전기한 코어 중량의 약 15- 약 50%양으로 존재하는 방출 시스템.
  11. 제1항에 있어서, 감미료가 외각 피복물중량의 약 3-약 15% 양으로 존재하는 방출 시스템.
  12. (a)향미제가 들어있는 미립자 코어를 만들고, (b)강한 감미료가 중합체 용액내에 용액의 약 0.1-약 50중량%양으로 존재하고, 외각 피복물이 코어의 약 2-약 100중량% 양으로 존재하며, 외각 피복물이 친수성 중합체와 상기 강한 감미료의 용액으로부터 제조되고 캡슐 매트릭스가 강한 감미료를 함유하는 친수성 중합체의 외각 피복물로 이루어진, 캡슐용 매트릭스를 유동층법에 의해 결과의 미립자 코어에 피복시키고, (c)여러번 피복시킨 최종 미립자를 회수하고, (d)캡슐용 매트릭스가 코어내에 있는 향미제를 보호하고 결과하는 향미제 방출 시스템이 쓴맛을 내게함이 없이 많은 양의 향미제를 포함할 수 있으며 맛이 일정하게 방출되도록 하는 것으로 구성되는, 향미제를 더 잘 보호하고 향미제 방출성을 조절하는 동시에 초기에 향미제를 많이 방출할 수 있는 향미제 방출 시스템을 제조하는 방법.
  13. (1)제12항의 방법으로 향미제 방출 시스템을 제조하고, (2)단계(1)에서 제조한 향미제 방출 시스템을 껌베이스와 남아있는 츄잉껌 성분의 혼합물에 부가하고, (3)결과하는 혼합물을 적당한 츄잉껌 형태로 만드는 것으로 이루어지는, 향미제를 지속적으로 방출하고 향미제 강도가 증가된 츄잉껌 조성물을 제조하는 방법.
  14. 제1항에 있어서, 츄잉껌 조성물에 함침됨 방출 시스템.
  15. 제1항에 있어서, 당과 조성물에 함침됨 방출 시스템.
  16. 제1항에 있어서, 제약 조성물에 함침됨 방출 시스템.
  17. 제1항에 있어서, 식품에 합침됨 방출시스템.
  18. 제1항에 있어서, 치약 조성물 또는 틀니용 점착제에 함침된 방출 시스템.
  19. 제1항의 방출 시스템을 포함하는 구강 위생용 제제.
  20. 제1항의 방출 시스템을 포함하는 구강용 약제품.
  21. 제1항의 감미료 방출 시스템을 포함하는 구운 제품.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019910004972A 1990-03-30 1991-03-29 여러개의 캡슐로 싸여진 향미제 방출 시스템 및 이것의 제조방법 KR910016275A (ko)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US503,331 1990-03-30
US07/503,331 US5004595A (en) 1986-12-23 1990-03-30 Multiple encapsulated flavor delivery system and method of preparation

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KR910016275A true KR910016275A (ko) 1991-11-05

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US (1) US5004595A (ko)
EP (1) EP0453397B1 (ko)
JP (1) JP3031641B2 (ko)
KR (1) KR910016275A (ko)
CN (1) CN1055285A (ko)
AU (1) AU7401191A (ko)
CA (1) CA2039247C (ko)
DE (1) DE69106764T2 (ko)
DK (1) DK0453397T3 (ko)
ES (1) ES2067195T3 (ko)
GR (1) GR3015813T3 (ko)
IE (1) IE911064A1 (ko)
MX (1) MX166660B (ko)
NO (1) NO911260L (ko)
PH (1) PH27497A (ko)
PT (1) PT97155A (ko)
ZA (1) ZA912407B (ko)

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KR20020083324A (ko) * 2001-04-27 2002-11-02 조덕형 의약캡슐
KR101487170B1 (ko) * 2012-12-06 2015-01-29 주식회사 아워홈 고온 안정성이 우수한 캡슐화 조성물, 이를 포함하는 액상향 조성물 및 그 제조방법
KR20200049129A (ko) * 2018-10-31 2020-05-08 주식회사 담터 코어-쉘 구조의 생강 과립 및 이의 제조방법

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EP0453397B1 (en) 1995-01-18
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GR3015813T3 (en) 1995-07-31
PH27497A (en) 1993-07-23
AU7401191A (en) 1991-10-03
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US5004595A (en) 1991-04-02
NO911260D0 (no) 1991-03-27
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PT97155A (pt) 1991-11-29

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