TW201517810A - Activated carbon for use in aroma fixative, aroma fixative for foods and method of slowly releasing food aromas - Google Patents

Abstract

The invention provides activated carbon for use in an aroma fixative, an aroma fixative for foods, and a method of slowly releasing food aromas. The aroma fixative includes an activated carbon granule having a particle size of 300 to 400 mesh and a volatile perfume molecule is bound to the activated carbon granule. The aroma fixative is added to a food product at 1PPM to 50PPM by weight of the food product. Because the volatile perfume molecule is bound to the activated carbon granule by van der Waals forces, the volatile perfume molecule is slowly released from the food product. The aroma of the food product can thereby be preserved for a long time and the food product when being put into the mouth would impart a natural and enriched aroma.

Description

The use of activated carbon for the use of ingredients and ingredients, and the method for slow-release of ingredients and ingredients

The invention relates to a method for using activated carbon for a food setting agent, a method for preparing a flavoring agent for a food material, and a method for slow release of a food material, in particular to an active material for adsorbing volatile flavor molecules by using activated carbon having a size of 300mesh to 400mesh. A scenting agent and a method and use for adding the above-mentioned food setting scenting agent to the food to improve the aroma and mouthfeel at the time of eating.

After the ingredients are baked or cooked, the aroma will gradually evaporate in the air over time. For example, when the coffee beans are just baked, the aroma is strong, but the average consumer usually does not have the time or equipment to roast the coffee when he or she wants to drink coffee. Beans, therefore, consumers generally purchase coffee beans that have been roasted for a while. At this time, even if the aroma of coffee beans is ground into coffee powder, the aroma is not just the roasted coffee beans.

Therefore, in order to maintain the aroma of the ingredients, manufacturers may add artificial flavors or natural flavors to the ingredients to maintain the taste or smell of the consumer's taste, thereby increasing the competitiveness of the products. However, after the perfume is generally added, the fragrance will rapidly evaporate when heated (cooking or body temperature). Therefore, after the food is imported, the odor is usually shallow and not thick, and the odor is usually stimulated by the consumer. , mouthwash, the common saying is "wild incense."

Accordingly, the inventors have characteristics of structural stability and biosafety according to activated carbon, and activated carbon has a property of adsorbing odor for deodorization. The inventors further envision the use of it for the flavoring agent. Therefore, the present invention provides a method for the use of activated carbon for a food setting agent, a food setting agent, and a slow release of the food.

The food flavoring agent comprises an activated carbon powder having a size of 300mesh to 400mesh, and a volatile fragrance molecule adsorbed on the activated carbon powder.

Further, the aforementioned activated carbon powder may be uniformly mixed in one water.

The method for slow-release of the food material is to add the above-mentioned food flavoring agent to an food material, and the addition ratio is between 1 PPM and 50 PPM; the volatile flavor molecules are adsorbed on the activated carbon powder by using van der Waals force. Thereby, the volatile flavor molecules are slowly volatilized from the aforementioned food material.

Further, the food material may be heated to destroy the van der Waals force between the fragrance molecule and the activated carbon powder, and the volatile flavor molecules are volatilized from the food material.

Further, the activated carbon powder may be mixed in one water, and the formed food flavoring agent is less likely to be dispersed with the air, and is also easily used for quantitative measurement, and the aforementioned food material is a liquid food material, and the foregoing mixed activated carbon is mixed. Powdered water is added to the aforementioned liquid foodstuff.

Further, the activated carbon powder adsorbs volatile volatile molecules volatilized from the foodstuff during baking or cooking of the foodstuff, and the foodstuff is the same as the food to be cooked later or is a former The sub-baked or cooked food, the previously baked or cooked food refers to the baking or cooking of the aforementioned activated carbon powder when the certain activated material is baked or cooked. In the exhaust line during cooking, the volatile flavor molecules generated are adsorbed to form the aforementioned flavoring agent.

The use of the activated carbon for the food setting agent is to adsorb a volatile fragrance molecule on an activated carbon powder having a size of 300mesh to 400mesh, thereby being added to an edible material, and slowly evaporating from the aforementioned food material. A volatile fragrance molecule used as a flavoring agent for food ingredients.

The effect of the invention is:

1. The above-mentioned food material setting agent adsorbs volatile volatile molecules on the activated carbon by van der Waals force, and after the aforementioned food material setting agent is added to the food material, the aroma of the food material can be retained for a long time.

2. Since the aroma of the ingredients can be preserved for a long time, when the temperature of the ingredients is heated or the body temperature after the entrance of the ingredients, the volatile perfume molecules are slowly released from the bond of Van der Waals force, and the smell is more natural when consumed. And thick.

In view of the above technical features, the main effects of the activated carbon of the present invention for the use of the food setting agent and the method of the food setting and the sustained release of the food will be clearly shown in the following examples.

Referring to the first figure and the first A picture, the food setting agent of the present invention may be in the form of powder, which comprises an activated carbon powder (1) having a size of 300mesh to 400mesh, and in the aforementioned activated carbon powder ( 1) adsorbing a volatile fragrance molecule (2), wherein the source of the volatile fragrance molecule (2) is, for example, a baking or cooking process of an edible material [coffee beans, tea leaves, various daily foods, etc.] The volatile fragrance molecule (2) volatilized therein is obtained by adsorbing the volatile fragrance molecule (2) by the activated carbon powder (1) to constitute the food flavoring agent.

Referring to the second figure, in addition to the powdery food setting scenting agent, the aforementioned activated carbon powder (1) may be added to the water (3) and uniformly mixed to exhibit a solution.

Referring to the third figure, the above-mentioned food flavoring agent is added to a food to be eaten, and the addition ratio is between 1 PPM and 50 PPM, wherein the foodstuff described herein may be baked or cooked as described above. The foodstuff is the same foodstuff. Taking coffee beans as an example, when the coffee beans are roasted, the activated carbon powder (1) is used to adsorb the volatile flavor molecules (2) volatilized by the roasting process of the coffee beans to become the aforementioned ingredients. After the coffee bean is ground into coffee powder, the food flavoring agent is added to the coffee powder; the food flavoring agent can also be sold separately, for example, the food flavoring agent is sold to coffee A commodity manufacturer that is used by coffee commodity manufacturers to use the food flavoring agent in other coffee-related ingredients.

Since the aforementioned volatile fragrance molecule (2) is adsorbed on the aforementioned activated carbon powder (1) by using a van der Waals force, the van der Waals force is a very weak bond, and the state can be destroyed when there is a temperature change. Devalli's bonding releases the aforementioned volatile perfume molecules (2), so that only a small amount of volatile perfume molecules (2) will evaporate under normal temperature storage, and the aroma of the ingredients can be retained for a long time, but when When the edible material is eaten by the consumer or further brewed or cooked, after the inlet of the food or the heating of the food, the volatile flavor molecule (2) is slowly released from the bond of van der Waals force, so that it is eaten. Afterwards, the odor can be felt to be more natural and thicker, and the flavor of the food is increased. For example, the aforementioned coffee powder can retain the coffee aroma for a long time after adding the above-mentioned food setting scenting agent, and release the volatile flavoring agent when brewing or drinking coffee. Molecular (2), increase the aroma of coffee and the throat of the entrance. In addition, the addition ratio of the above-mentioned food material fixative between 1 PPM and 50 PPM can give a better effect.

It should be further explained that the above-mentioned second figure shows that the food material setting agent in the solution state can be used in the liquid food material, which is convenient for quantitative measurement, and the food material setting agent is less likely to drift with the air.

According to the above description, the activated carbon powder (1) can be used as a food flavoring agent after adsorbing the volatile flavor molecules (2).

In view of the foregoing description of the embodiments, the operation and the use of the present invention and the effects of the present invention are fully understood, but the above described embodiments are merely preferred embodiments of the present invention, and the invention may not be limited thereto. Included within the scope of the present invention are the scope of the present invention.

(1)‧‧‧Active carbon powder

(2) ‧ ‧ volatile flavor molecules

(3) ‧ ‧ water

[First figure] is a schematic view of a powdery food setting scenting agent of the present invention.

[Fig. AA] is a partial enlarged view of the first figure.

[Second figure] is a schematic view of a solution-like food setting deodorant of the present invention.

[Third Figure] is a flow chart of the method of the present invention.

(1)‧‧‧Active carbon powder

(2) ‧ ‧ volatile flavor molecules

(3) ‧ ‧ water

Claims (7)

A food flavoring agent comprising an activated carbon powder having a size of 300mesh to 400mesh, and a volatile fragrance molecule adsorbed on the activated carbon powder. The food-based fixative according to claim 1, wherein the activated carbon powder is further mixed in a water. The invention relates to a method for slow-release of food ingredients, comprising the following steps: Step A: adsorbing a volatile fragrance molecule on an activated carbon powder having a size of 300mesh to 400mesh to become a food flavoring agent; Step B: setting the aforementioned food material The fragrance is added to a foodstuff, and the addition ratio is between 1 PPM and 50 PPM; Step C. The volatile fragrance molecule is adsorbed on the activated carbon powder by using a van der Waals force, thereby slowly evaporating from the above-mentioned food material. The aforementioned volatile perfume molecules. The method for slow-release of the foodstuff according to claim 3, further heating the foodstuff, destroying the van der Waals force between the fragrance molecule and the activated carbon powder, and volatilizing the volatility in the foodstuff Spice molecules. The method for slow release of the foodstuff according to claim 3, further comprising, in step A, mixing the activated carbon powder in water, and in step B, the food material is a liquid food material, and the foregoing Water mixed with activated carbon powder is added to the aforementioned liquid food material. The method for slow release of the foodstuff according to claim 3, wherein in the step A, the activated carbon powder adsorbs the volatile volatiles of the foodstuff during baking or cooking of the foodstuff. a fragrance molecule, and the food material is the same food material as described in step B or a previously baked or cooked food material. The use of an activated carbon for a food flavoring agent, which adsorbs a volatile perfume molecule on an activated carbon powder having a size of 300mesh to 400mesh, thereby being added to an edible material, and slowly volatilizing the aforementioned volatile matter from the above-mentioned food material Sexual fragrance molecules, used as a flavoring agent for food ingredients.