TWI780258B - 噴霧乾燥組成物 - Google Patents
噴霧乾燥組成物 Download PDFInfo
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- TWI780258B TWI780258B TW107140223A TW107140223A TWI780258B TW I780258 B TWI780258 B TW I780258B TW 107140223 A TW107140223 A TW 107140223A TW 107140223 A TW107140223 A TW 107140223A TW I780258 B TWI780258 B TW I780258B
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- Prior art keywords
- sodium
- spray
- dried composition
- weight
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- 239000000203 mixture Substances 0.000 title claims abstract description 45
- 238000001694 spray drying Methods 0.000 title abstract description 4
- 239000000546 pharmaceutical excipient Substances 0.000 claims abstract description 23
- 235000013305 food Nutrition 0.000 claims abstract description 20
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 12
- 159000000000 sodium salts Chemical class 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical group [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 229920001542 oligosaccharide Polymers 0.000 claims description 16
- 150000002482 oligosaccharides Chemical class 0.000 claims description 16
- 239000011780 sodium chloride Substances 0.000 claims description 15
- 235000002639 sodium chloride Nutrition 0.000 claims description 15
- 235000013599 spices Nutrition 0.000 claims description 12
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- 238000004519 manufacturing process Methods 0.000 claims description 9
- 239000001509 sodium citrate Substances 0.000 claims description 8
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 claims description 8
- 229940038773 trisodium citrate Drugs 0.000 claims description 8
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 5
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- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 3
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- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 3
- 239000001744 Sodium fumarate Substances 0.000 claims description 3
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 3
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 3
- 150000002016 disaccharides Chemical class 0.000 claims description 3
- WPUMTJGUQUYPIV-JIZZDEOASA-L disodium (S)-malate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](O)CC([O-])=O WPUMTJGUQUYPIV-JIZZDEOASA-L 0.000 claims description 3
- MSJMDZAOKORVFC-SEPHDYHBSA-L disodium fumarate Chemical compound [Na+].[Na+].[O-]C(=O)\C=C\C([O-])=O MSJMDZAOKORVFC-SEPHDYHBSA-L 0.000 claims description 3
- 235000019265 sodium DL-malate Nutrition 0.000 claims description 3
- HELHAJAZNSDZJO-OLXYHTOASA-L sodium L-tartrate Chemical compound [Na+].[Na+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O HELHAJAZNSDZJO-OLXYHTOASA-L 0.000 claims description 3
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- 239000001394 sodium malate Substances 0.000 claims description 3
- 229940074404 sodium succinate Drugs 0.000 claims description 3
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 claims description 3
- 239000001433 sodium tartrate Substances 0.000 claims description 3
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Abstract
一種噴霧乾燥組成物，含有下述(A)、(B)及(C)：(A)選自香料及食品素材之1種以上，(B)選自賦形劑或賦形劑與乳化劑的組合之1種以上，及(C)鈉鹽。
Description
本發明是關於可讓嗜好性優異的香味、香氣長期間保持安定的粉末組成物的製造方法及含有該粉末組成物的食品。
粉末香料例如被廣泛利用於對食品賦予香味，且已報告有多數的製法。就代表性的製法而言，已知有將香料添加於由乳化劑及賦形劑所構成的混合物中後，將所得的乳化組成物乾燥而製造粉末香料的方法；將香料添加於阿拉伯膠等後，將所得的乳化組成物乾燥而製造粉末香料的方法等。但是，由這些的方法所得的粉末香料在例如香氣的保留性及安定性、香氣的呈現性等香氣特性之點上不是可充分滿意者。作為解決香氣的保留性或安定性的方法，報告有在粉末香料中使海藻糖、纖維雙糖及麥芽糖等寡糖共存的技術(日本特開平09-107911、日本特開2011-026411、日本特開2001-061435)，但是，雖然由這個技術可將香氣的保留性及安定性改善相當的程度，但仍有開發香氣特性更加經改善的粉末香料的需求。
作為香氣特性有改善的粉末香料而言，也
報告有藉由使用脫鹽乳化劑，使香味可長期間持續安定者(日本特開2001-064667)。
本發明的目的是提供有嗜好性優異香味，可長期間安定保持香氣的粉末組成物。
本發明是關於如下[1]至[7]者。
[1]一種噴霧乾燥組成物，含有下述(A)、(B)及(C)：(A)選自香料及食品素材之1種以上，(B)選自賦形劑或賦形劑與乳化劑的組合之1種以上，及(C)鈉鹽。
[2]如[1]所述的噴霧乾燥組成物，更含有(D)選自寡糖或還原寡糖所生成的糖醇之1種以上。
[3]如[2]所述的噴霧乾燥組成物，其中，寡糖及還原寡糖所生成的糖醇是2糖類、3糖類、或者是還原2糖類或3糖類所生成的糖醇。
[4]如[1]至[3]中的任一者所述的噴霧乾燥組成物，其中，鈉鹽是選自氯化鈉、檸檬酸三鈉、抗壞血酸鈉、葡萄糖酸鈉、麩胺酸鈉、琥珀酸鈉、乙酸鈉、乳酸鈉、蘋果酸鈉、酒石酸鈉、富馬酸鈉及異抗壞血酸鈉之的至少1種。
[5]如[1]至[4]中的任一者所述的噴霧乾燥組成物，其中，於噴霧乾燥組成物中的鈉的構成比為0.3重量%至10重量%。
[6]一種製造方法，為[1]至[5]中的任一者所述的噴霧乾燥
組成物的製造方法，其為將(A)、(B)、(C)及(D)溶解於水而均勻化。
[7]一種飲食品，含有如[1]至[5]中的任一者所述的噴霧乾燥組成物。
依據本發明的噴霧乾燥組成物，可使用可容易廉價入手的鈉鹽而得到長期間品質安定的噴霧乾燥組成物。又，本發明的噴霧乾燥組成物並不會對所含有的香料及食品素材的香氣特性、味覺特性有任何阻礙，可得到在將該噴霧乾燥組成物添加於飲食品之際，對飲食品的味覺特性不會有任何影響的噴霧乾燥組成物。
以下，詳細說明本發明。
本發明所稱的香料，只要是在製造粉末香料時已經在使用者的話，則任何一者都可以採用。亦即，只要是香茅醛、香草醇、1-薄荷醇、香草精等合成香料，肉類及水產物的萃取物等動物性香料，精油及含油樹脂等植物性香料等，或從這些香料之中適宜選擇/混合所得的調合香料等之用於製造粉末香料者的話，則任何一者都可使用。又，例如，橘子、檸檬、葡萄柚等柑橘系香料，蘋果、香蕉、葡萄、桃、草莓、香瓜、鳳梨等水果系香料，薄荷、綠薄荷等薄荷系香料，胡椒、肉桂、肉豆蔻、丁香等香辛系香料，香草，咖啡，可可，榛果等堅果系香料，牛肉、豬肉、雞
肉、鮭魚、螃蟹、蝦等畜肉/水產系香料，紅茶、綠茶等茶系香料，牛奶、乳酪等乳製品香料等也可使用。又，香料當然並不限定於這些。
香料的使用量是隨香料的種類及香氣的強度、粉末香料的使用目的而不同，但通常在噴霧乾燥組成物的固形分中有0.5至40重量%，較佳為1至25重量%。
本發明中的食品素材可舉色素、酸味料、香辛料及功能性素材。
色素可使用以往所知的色素的任一種。具體舉出色素的例子的話，例如，可舉β-胡蘿蔔素、辣椒(paprika)色素、胭脂樹紅(annatto)色素及葉綠素等脂溶性天然色素類，再者為薑黃素(curcumin)、焦糖色素、胭脂蟲紅(cochineal)色素、葡萄果皮萃取物等天然色素類等。
酸味料可以為一般在食品所用者的任一者。具體的例示這些的公知酸味料的話，例如可舉檸檬酸、蘋果酸、抗壞血酸、琥珀酸、富馬酸等作為代表性者。
香辛料可以為以往作為香辛料而使用者的任一者。就香辛料的例而言，例如，可舉辣椒、丁香、肉豆蔻等天然香辛料的粉末及這些的調合品。
就功能性素材而言，例如，可舉紫蘇萃取物、蕎麥等的多酚、蜂膠、蜂王乳等。
食品素材的使用量在噴霧乾燥組成物的固形分中為0.5至40重量%，較佳為1至25重量%。
在本發明中的賦形劑是用於形成噴霧乾燥
組成物的必需成分，是用於製造粉末香料的常用的成分。大致上，可分成乳化性賦形劑及其以外的賦形劑，但有時也無法將前者與後者分別清楚。前者的乳化性賦形劑是指具有作為乳化劑的功能的賦形劑，例如，可舉阿拉伯樹膠、化工澱粉、α-環狀糊精、β-環狀糊精、γ-環狀糊精、支鏈環狀糊精、大豆多糖類、明膠等。尤其是，較佳為阿拉伯樹膠、化工澱粉等。又，就後者的賦形劑而言，以糊精、脫脂奶粉等為合適。
利用這些後者的乳化性賦形劑以外的賦形劑時，需要再併用乳化性賦形劑或乳化劑。
上述乳化劑可舉脂肪酸單甘油酯、二脂肪酸甘油酯、三脂肪酸甘油酯、丙二醇脂肪酸酯、蔗糖脂肪酸酯、聚甘油脂肪酸酯、卵磷脂、去水山梨醇脂肪酸酯、皂樹(Quillaia)萃取物、酪蛋白、酶處理卵磷脂、聚山梨醇酯、聚丙二醇脂肪酸酯等，尤其是以聚甘油脂肪酸酯、蔗糖脂肪酸酯、卵磷脂、皂樹萃取物及酶處理卵磷脂為合適。
上述賦形劑及乳化劑可各分別使用1種類，但也可以使用2種類以上。
乳化性賦形劑或其以外的賦形劑的使用量隨著採用的賦形劑或所添加的香料等而有不同，相對於香料1重量份為2至20重量份，較佳為3至16重量份，且為噴霧乾燥組成物全體的5至80重量%。其使用量過少時不能充分覆蓋香料，但超過需要量以上時該發明品將會成為對最終製品賦予香味時會官能評定上不佳者。
乳化劑的使用量是隨所添加的香料的使用量及賦形劑及乳化劑的種類、組合而不同，但通常可例示相對於香料1重量份為0.01至10重量份，較佳為0.1至7重量份的範圍。
在本發明中的鈉鹽之分子量大時，鈉含量相對的變少，添加獲得本發明的效果所需的鈉鹽的需要量時，有時會對最終製品的味道或粉末組成物的物性有所影響，所以以分子量小的鈉鹽為佳。例如，可舉氯化鈉、檸檬酸三鈉、抗壞血酸鈉、葡萄糖酸鈉、麩胺酸鈉、琥珀酸鈉、乙酸鈉、乳酸鈉、蘋果酸鈉、酒石酸鈉、富馬酸鈉或異抗壞血酸鈉，而以檸檬酸三鈉、葡萄糖酸鈉或氯化鈉為佳，檸檬酸三鈉或氯化鈉為特佳。
關於鈉鹽的使用量，通常在噴霧乾燥組成物的固形分中的鈉含量可為0.01重量%至30重量%，以0.1重量%至20重量%為佳，以0.3重量%至10重量%為特佳。
鈉鹽為氯化鈉時，噴霧乾燥組成物的固形分中的氯化鈉含量較佳為在0.5至25重量%的範圍，特佳為在1至10重量%的範圍。
鈉鹽是檸檬酸三鈉時，噴霧乾燥組成物的固形分中的檸檬酸三鈉之含量較佳為在0.5至25重量%的範圍，特佳為在2至20重量%的範圍。
本發明中的寡糖或還原寡糖所生成的糖醇沒有特別的限定，但就寡糖而言，較佳為2糖類或3糖類，具體而言可舉麥芽糖、纖維雙糖、海藻糖、巴拉金糖(palatinose)、
及棉子糖。糖醇較佳為還原2糖類或3糖類生成的糖醇，具體而言可舉巴糖醇(palatinit)、木糖醇、山梨糖醇、赤藻糖醇及阿羅酮糖(psicose，allulose)等。這些之中尤以巴拉金糖、巴糖醇及棉子糖為佳，以巴拉金糖為特佳。
寡糖或糖醇的使用量隨所使用的寡糖及糖醇的種類而有差異，要得到寡糖的添加效果的最低添加量在該噴霧乾燥組成物中(固形量換算)需要有5重量%。又，添加量的上限例如可列舉如下：在棉子糖時為90重量%，在巴拉金糖時為70重量%。此上限值是為了保持作為噴霧乾燥組成物的形態上的需要量。
在本發明中，通常對於上述各成分的組成物預先使水共存乃為重要者。水的調配比例隨著構成組成物的成分而不同，但使用噴霧乾燥機，以入口溫度150℃至180℃、出口溫度70℃至110℃的噴霧乾燥條件實施時，此時的水分量通常是設定為使粉末香料的固形分成為20至50%，更佳為成為30至40%。又，視所採用的香料為何，例如嗜好飲料系香料等的情形中，也不一定要積極的使水共存。
本發明的噴霧乾燥組成物相對於飲食品的重量例如可例示0.01至50重量%的調配量，較佳為0.03至10重量%的調配量，更佳為0.05至1重量%的調配量。
噴霧乾燥組成物的製法可採用本申請案以前的公知的方法。在這裡說明代表性的製法，但本發明不受此方法所限定。說明具體例如下，首先將水及選自上述
群組的賦形劑、寡糖、視需要之乳化劑、水溶性抗氧化劑、以及其他的水溶性物質混合、加溫殺菌。其次添加預先秤量的香料，視需要添加脂溶性抗氧化劑、其他的脂溶性物質，使用TK混合機等混合機，攪拌混合而乳化。繼而，將該乳化溶液以噴霧乾燥機噴霧乾燥後，篩分而作為噴霧乾燥組成物。
乳化製程中，除了TK混合機之外，也可使用膠體磨機、高剪切混合機、高壓均質機等。
又，乾燥製程中，除了噴霧乾燥機之外，只要是會經過附帶有噴霧的乾燥製程者即可，也可使用流動層造粒乾燥器、流動層塗佈裝置等。
可以讓這些的噴霧乾燥組成物調配在食品中。就調配的食品而言，並沒有特別限定，但例如可舉飲料、粉末飲料、糖果、泡泡糖、錠菓、巧克力等甜食製品，優酪乳、冰淇淋等點心類，畜肉/水產製品，微波爐用調理畢食品(冷凍，殺菌袋裝食品(retort pouch foods))等廣範圍的使用例。該粉末香料對食品的賦予香味量隨粉末香料的種類及其所添加的飲食品而有大幅的差異，但一般而言相對於飲食品係將香料設定為0.1至5重量%，較佳為0.5至3.0重量%的範圍內為佳。賦予香味的方法各分別以公知的方法實施。
<實施例1>
在水233g中添加阿拉伯樹膠5g、糊精75g、巴拉金
糖5g、氯化鈉5g，在85℃溶解殺菌。將其冷卻至45℃後，添加檸檬香料10g，使用TK混合機(Primix股份有限公司製)以9000rpm攪拌10分鐘，實施乳化處理。將所得的乳化物使用噴霧乾燥機(大川原化工機股份有限公司製)，以入口溫度170℃、出口溫度80℃的條件噴霧乾燥，獲得檸檬粉末香料。
<實施例2>
在水233g中添加阿拉伯樹膠5g、糊精71.5g、巴拉金糖5g、檸檬酸三鈉8.5g，在85℃溶解殺菌。將其冷卻至45℃後，添加檸檬香料10g、後續藉由與實施例1同樣的操作，獲得檸檬粉末香料。
<實施例3>
在水233g中添加阿拉伯樹膠5g、糊精75g、巴糖醇5g、氯化鈉5g，在85℃溶解殺菌。將其冷卻至45℃後，添加檸檬香料10g，後續藉由與實施例1同樣的操作，獲得檸檬粉末香料。
<實施例4>
在水233g中添加脫鹽處理阿拉伯樹膠(San Arabic，三榮藥品貿易股份有限公司製)5g、糊精75g、巴拉金糖5g、氯化鈉5g，在85℃溶解殺菌。將其冷卻至45℃後，添加檸檬香料10g，後續藉由與實施例1同樣的操作，獲得檸檬粉末香料。
<實施例5>
在水233g中添加化工澱粉5g、糊精75g、巴拉金糖
5g、氯化鈉5g，在85℃溶解殺菌。將其冷卻至45℃後，添加檸檬香料10g，後續藉由與實施例1同樣的操作，獲得檸檬粉末香料。
<實施例6>
在水233g中添加蔗糖脂肪酸酯(DK Ester F-160，第一工業製藥股份有限公司製)1.5g、糊精78.5g、巴拉金糖5g、氯化鈉5g，在85℃溶解殺菌。將其冷卻至45℃後，添加檸檬香料10g，後續藉由與實施例1同樣的操作，獲得檸檬粉末香料。
<比較例1>
在水233g中添加阿拉伯樹膠5g、糊精85g，在85℃溶解殺菌。將其冷卻至45℃後，添加檸檬香料10g，後續藉由與實施例1同樣的操作，獲得檸檬粉末香料。
<比較例2>
在水233g中添加脫鹽處理阿拉伯樹膠(San Arabic，三榮藥品貿易股份有限公司製)5g、糊精85g，在85℃溶解殺菌。將其冷卻至45℃後，添加檸檬香料10g，後續藉由與實施例1同樣的操作，獲得檸檬粉末香料。
<實施例7>
在水233g中添加阿拉伯樹膠6g、糊精82g、巴拉金糖5g、氯化鈉5g，在85℃溶解殺菌。將其冷卻至45℃後，添加柚子香料2g，使用TK混合機(Primix股份有限公司製)以9000rpm攪拌10分鐘，實施乳化處理。將所得的乳化物使用噴霧乾燥機(大川原化工機股份有限公司製)，以入
口溫度170℃、出口溫度80℃條件噴霧乾燥，獲得柚子粉末香料。
<比較例5>
在水233g中添加阿拉伯樹膠6g、糊精92g，在85℃溶解殺菌。將其冷卻至45℃後，添加柚子香料2g，後續藉由與實施例7同樣的操作，獲得柚子粉末香料。
<實施例8>
在水233g中添加阿拉伯樹膠9g、糊精72g、巴拉金糖5g、氯化鈉5g，在85℃溶解殺菌。將其冷卻至45℃後，添加咖啡香料9g，使用TK混合機(Primix股份有限公司製)以9000rpm攪拌10分鐘，實施乳化處理。將所得的乳化物使用噴霧乾燥機(大川原化工機股份有限公司製)，以入口溫度170℃、出口溫度80℃條件噴霧乾燥，獲得咖啡粉末香料。
<比較例6>
在水233g中添加阿拉伯樹膠9g、糊精82g，在85℃溶解殺菌。將其冷卻至45℃後，添加咖啡香料9g，後續藉由與實施例8同樣的操作，獲得咖啡粉末香料。
<實施例9>
在水233g中添加阿拉伯樹膠10g、糊精71g、巴拉金糖5g、氯化鈉5g，在85℃溶解殺菌。將其冷卻至45℃後，添加生薑香料9g，使用TK混合機(Primix股份有限公司製)以9000rpm攪拌10分鐘，實施乳化處理。將所得的乳化物使用噴霧乾燥機(大川原化工機股份有限公司製)，以入
口溫度170℃、出口溫度80℃條件噴霧乾燥，獲得生薑粉末香料。
<比較例7>
在水233g中添加阿拉伯樹膠10g、糊精81g，在85℃溶解殺菌。將其冷卻至45℃後，添加生薑香料9g，後續藉由與實施例9同樣的操作，獲得生薑粉末香料。
<試驗結果>
將在實施例及比較例所得的粉末香料各分別裝入密封容器，在50℃保存60日。同樣地，將粉末香料裝入密封容器，在-20℃保存60日作為對照組。使用保存後的粉末香料調製0.1%濃度的水溶液，由專門評審團7名實施官能試驗。其結果示於表中。
Claims (6)
- 一種噴霧乾燥組成物，其係含有下述(A)、(B)、(C)及(D)：(A)選自香料及食品素材之1種以上，(B)選自賦形劑或賦形劑及乳化劑的組合之1種以上，(C)鈉鹽，及(D)選自寡糖或還原寡糖所生成的糖醇之1種以上，惟海藻糖除外。
- 如申請專利範圍第1項所述的噴霧乾燥組成物，其中，寡糖及還原寡糖所生成的糖醇是2糖類、3糖類、或者是還原2糖類或3糖類所生成的糖醇。
- 如申請專利範圍第1項所述的噴霧乾燥組成物，其中，鈉鹽為選自氯化鈉、檸檬酸三鈉、抗壞血酸鈉、葡萄糖酸鈉、麩胺酸鈉、琥珀酸鈉、乙酸鈉、乳酸鈉、蘋果酸鈉、酒石酸鈉、富馬酸鈉及異抗壞血酸鈉之的至少1種。
- 如申請專利範圍第1項至第3項中任一項所述的噴霧乾燥組成物，其中，於噴霧乾燥組成物中鈉的構成比為0.3重量%至10重量%。
- 一種製造如申請專利範圍第1項至第4項中任一項所述的噴霧乾燥組成物的方法，其為將(A)、(B)、(C)及(D)溶解於水使其均勻化。
- 一種飲食品，含有申請專利範圍第1項至第4項中任一項所述的噴霧乾燥組成物。
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2018
- 2018-11-05 WO PCT/JP2018/040991 patent/WO2019167347A1/ja active Application Filing
- 2018-11-05 SG SG11202008258PA patent/SG11202008258PA/en unknown
- 2018-11-05 US US16/976,268 patent/US20200404956A1/en active Pending
- 2018-11-05 EP EP18908248.0A patent/EP3760052A4/en active Pending
- 2018-11-05 CN CN201880090195.XA patent/CN111787814A/zh active Pending
- 2018-11-05 JP JP2020502799A patent/JP7261219B2/ja active Active
- 2018-11-13 TW TW107140223A patent/TWI780258B/zh active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09107911A (ja) * | 1995-10-13 | 1997-04-28 | T Hasegawa Co Ltd | 粉末香料の製造方法 |
| JPH11335691A (ja) * | 1998-05-28 | 1999-12-07 | T Hasegawa Co Ltd | 耐熱徐放性香料粉末製剤 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN111787814A (zh) | 2020-10-16 |
| SG11202008258PA (en) | 2020-09-29 |
| EP3760052A1 (en) | 2021-01-06 |
| JPWO2019167347A1 (ja) | 2021-02-12 |
| WO2019167347A1 (ja) | 2019-09-06 |
| EP3760052A4 (en) | 2021-12-01 |
| TW201941697A (zh) | 2019-11-01 |
| US20200404956A1 (en) | 2020-12-31 |
| JP7261219B2 (ja) | 2023-04-19 |
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