WO2021039620A1 - Procédé de production d'aliments parfumés - Google Patents

Procédé de production d'aliments parfumés Download PDF

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Publication number
WO2021039620A1
WO2021039620A1 PCT/JP2020/031586 JP2020031586W WO2021039620A1 WO 2021039620 A1 WO2021039620 A1 WO 2021039620A1 JP 2020031586 W JP2020031586 W JP 2020031586W WO 2021039620 A1 WO2021039620 A1 WO 2021039620A1
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WIPO (PCT)
Prior art keywords
food
aroma component
gas
carrier gas
aroma
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Application number
PCT/JP2020/031586
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English (en)
Japanese (ja)
Inventor
浩二 高原
なつみ 佐藤
倫子 古田
啓介 平井
Original Assignee
理研香料ホールディングス株式会社
Priority date (The priority date 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 date listed.)
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Priority to JP2021542832A priority Critical patent/JPWO2021039620A1/ja
Publication of WO2021039620A1 publication Critical patent/WO2021039620A1/fr

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    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/20—Production of frozen sweets, e.g. ice-cream the products being mixed with gas, e.g. soft-ice
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor

Definitions

  • the present invention relates to a method for producing a flavored food containing bubbles or gas (that is, a method for adding aroma to a food containing bubbles or gas).
  • Patent Document 1 in a state where a container containing a coffee aroma adsorbent is heated by a heating jacket, nitrogen is sent as a carrier gas from a nitrogen cylinder, and the coffee aroma component separated from the coffee aroma adsorbent is cooled by the cooling jacket.
  • a method of contacting and adsorbing a product to be adsorbed kept at a low temperature in a container is disclosed, and it is said that a coffee aroma component can be efficiently applied to the surface of a physiologically active product to be adsorbed. ..
  • Patent Document 2 discloses a method for treating aroma of food products provided in a package.
  • a protective gas is put into the upper space of the package in an open state together with a liquid containing a fragrance and an antioxidant.
  • Patent Document 2 it is stated that the aroma of a packaged food product can be retained in a relatively narrow space by the action of an antioxidant.
  • Patent Document 3 describes a scented egg that holds a chicken egg as a flavoring substance in a closed region, circulates cold air in the sealed region, and flavors the chicken egg with the scent emitted by the flavoring substance. The manufacturing method is disclosed. In Patent Document 3, it is stated that the scent is flavored by the respiratory action of the chicken egg, and the scent lasts during the best-by date of the chicken egg.
  • Patent Document 4 discloses a method for flavoring a beverage with a solvent-inert, aromatic-loaded solid particulate-supporting material having a large specific surface area, which is particularly stable for hot beverages. It is said that it can be scented.
  • the present invention has been made in view of the above background technology, and an object of the present invention is to provide a method for producing a flavored food product capable of effectively flavoring a food product containing air bubbles or gas.
  • the present inventor has found that in the production of foods containing bubbles, there is a step of introducing bubbles into the raw material, and the gas used in such steps is used.
  • the aroma component By adding the aroma component, it is possible to efficiently fix the aroma component in the food, and it has been found that a unique flavor is produced by the addition, and the present invention has been completed.
  • the present invention is a method for producing a flavored food containing bubbles or gas, and by introducing a carrier gas containing an aroma component into a food or a food raw material by bubbling, the food or the food raw material is flavored.
  • a method for producing a flavored food which comprises a step of making a flavored food.
  • the aroma component of a food flavor can be stably and easily flavored in a gas.
  • the target aroma component can be efficiently fixed in the food containing bubbles or gas, and the food can be effectively flavored.
  • frozen foods and the like are often stored for a long period of time, but in the present invention, the aroma component can be fixed to the food for a long period of time.
  • the food raw material itself contains an aroma component from the beginning.
  • an aroma component for example, in the case of ice cream, food flavors are dissolved in an ice cream raw material such as cream before freezing, and the raw material itself is first "in a state of giving off (having) aroma" and then frozen.
  • the carrier gas containing the aroma component is enclosed in the food, or the aroma component is transferred from the carrier gas to the food. Since it is introduced, it is possible to taste a unique flavor as compared with the one manufactured by the conventional method.
  • aroma-bearing gases With respect to aroma-bearing gases, conventional methods of flavoring frozen foods containing air bubbles or gases merely confine the aroma components in the container, and when eating such foods, they are placed in the container. The trapped aroma component is released and the eater can enjoy the scent, but the scent is not persistent. On the other hand, in the method of the present invention, since the aroma component is sufficiently fixed in the food, the scent can be felt every time the food is put in the mouth, and it is possible to add new value to the food. it can.
  • an example of a method of introducing a carrier gas containing an aroma component into a food or a food material (a method of passing the carrier gas through an aroma component container filled with an aroma component; when the carrier gas supply path has a branch).
  • the present invention relates to a method for producing a flavored food containing air bubbles or gas.
  • the food to be scented is a food containing air bubbles or gas, and specifically, frozen confectioneries such as ice cream, ice milk, lacto ice, soft cream, sherbet, gelato, and frozen yogurt.
  • frozen confectioneries such as ice cream, ice milk, lacto ice, soft cream, sherbet, gelato, and frozen yogurt.
  • Melenge baked sweets such as cookies, cakes, macaroons, and sufure; sweets such as marshmallows, snacks, candy, gummy, and chocolate; chilled desserts such as mousse and pudding; breads; noodles such as dried noodles and pasta; Powders such as mixed powder; beverages such as coffee, tea, juice, dairy drinks, alcohols; milk oils such as butter and margarine; dairy products and dairy drinks such as whipped cream; processed livestock products; seasonings; Products that use and enclose other gases; etc. can be exemplified.
  • the method for producing a flavored food of the present invention includes a step of flavoring the food or the food raw material by introducing a carrier gas containing an aroma component into the food or the food raw material by bubbling. That is, the production of the food product which is the subject of the present invention includes the step of introducing gas, but in the present invention, by adding the aroma component to the gas, the aroma component is directly added to the food or its raw material. Introduce. As a result, the aroma component is well fixed in the food produced by the method of the present invention, and the above-mentioned effect of the present invention is exhibited.
  • flavoring not only imparts a scent to an object (food or food material) that originally has no scent, but also enhances the scent of the object whose scent has weakened (supplementary scent). ), It also includes the case of changing the scent of an object that already has a scent to another scent.
  • “Introduced by bubbling” means that the carrier gas containing the aroma component is directly sprayed on the aroma target (food or food raw material).
  • introducing gas into the upper space of the package is not said to be “introduced by bubbling”.
  • Food refers to what humans ingest as food, and “beverages” are also included in “food”.
  • the aroma component in the present invention is not particularly limited, and the component used in known food flavors can be appropriately used according to the purpose of use.
  • Specific aroma components include sulfur compounds such as isothiocyanates, thioethers and thiols; hydrocarbons such as aliphatic higher hydrocarbons and terpene hydrocarbons; aliphatic higher alcohols and aromatic alcohols.
  • Alcohols such as: Aliphatic higher aldehydes, aldehydes such as aromatic aldehydes; ethers such as phenol ethers; ethers; esters; ketones; fatty acids; phenols; indols and their derivatives; furfural and Examples thereof include derivatives; lactones; and the like.
  • the type of carrier gas to which the aroma component is added is not particularly limited, and nitrogen (N 2 ), carbon dioxide gas (CO 2 ), air, oxygen (O 2 ), argon (Ar), and hydrogen (H 2). ), Helium (He), ethylene (C 2 H 4 ), refrigerant gas, gas designated as a food additive, and the like. Further, two or more kinds of these gases may be mixed and used as a carrier gas.
  • the step of flavoring the food or the food raw material by introducing the carrier gas containing the aroma component into the food or the food raw material may be performed in a cooled state or in a heated state. It may be carried out without cooling or heating. Further, the step may be performed in a depressurized state, may be performed in a pressurized state, or may be performed without depressurizing or pressurizing.
  • the aroma component is easily fixed in the food, and the effect of the present invention is easily exhibited.
  • carrier gas containing aroma components is used as food.
  • the method for producing a carrier gas containing an aroma component is not particularly limited, but the methods (1) to (4) shown below can be exemplified.
  • FIG. 1 shows a schematic diagram.
  • the gas storage container 10 is filled with the aroma component 2 together with the carrier gas, and the carrier gas G containing the aroma component is passed through a pipe (carrier gas supply path 13) connected to the gas storage container.
  • a pipe carrier gas supply path 13
  • the gas storage container 10 a commercially available high-pressure gas cylinder or the like can be appropriately used.
  • the aroma component dissolved in the solvent is filled in the gas storage container 10 (however, the case where the gas storage container 10 is filled without dissolving the aroma component in the solvent is outside the scope of the present invention. It does not mean that). Since many aroma components generally have a low vapor pressure, it is desirable to dissolve them in a solvent and fill the gas storage container 10 in order to supply a sufficient amount.
  • Examples of the solvent for dissolving the aroma component include water, ethyl alcohol, propylene glycol, glycerin, triacetin (glycerin fatty acid ester), isopropanol, hexane, acetone, vegetable oil, oils and fats and the like. These may be used alone or in combination of two or more.
  • the pressure in the gas storage container 10 is preferably atmospheric pressure or higher, and particularly preferably 0.3 MPa or higher. Further, it is preferably 30 MPa or less, and particularly preferably 15 MPa or less.
  • the carrier gas G containing an aroma component flows out.
  • the pressure and flow rate of the carrier gas G containing an aroma component can be appropriately adjusted by using a pressure regulator (not shown), a flow meter (not shown), or the like.
  • the carrier gas supply path 13 through which the carrier gas G containing the aroma component passes may be appropriately heated in order to prevent adsorption of the aroma component.
  • the pressure of the carrier gas G containing the aroma component when introduced into the food or the food raw material 1 is preferably 0.01 MPa or more and 8 MPa or less, and particularly preferably 0.05 MPa or more and 5 MPa or less. When it is within the above range, bubbles are sufficiently formed and the texture tends to be good.
  • the aroma component When the aroma component is introduced into food or food raw material 1, it is preferably 0.1 ⁇ g / (kg ⁇ s) or more, and it is preferably 1 ⁇ g / (kg ⁇ s) or more. Especially preferable. Further, it is preferably 100 g / (kg ⁇ s) or less, and particularly preferably 10 g / (kg ⁇ s) or less (note that “g / (kg ⁇ s)” is , The amount (g) of aroma components introduced in 1 second (1 s) per 1 kg of food or food material). When it is equal to or more than the above lower limit, the aroma component is sufficiently fixed in the food. Further, if it is not more than the above upper limit, it is advantageous in terms of cost.
  • the aroma component carrier 11 When the carrier gas G 0 containing no aroma component passes through the aroma component carrier 11 provided in the middle of the carrier gas supply path 13, the aroma component is supplied from the aroma component carrier 11 and contains the aroma component. It becomes a carrier gas G and is introduced into food or food raw material 1 by bubbling.
  • the aroma component carrier 11 is not particularly limited as long as it can sufficiently support the aroma component, but is a porous material having a large number of pores, a sheet made of a fiber material, and sustained release using a resin or a fixative. Examples thereof include a controllable carrier, a simple substance or a mixture of resins and fixatives, and the like.
  • the aroma component carrier 11 is installed in, for example, a sealable container. Further, the inner wall of the container may be the aroma component carrier 11. Such a container is provided in the middle of the carrier gas supply path 13. The container can be opened and closed (not shown), and the aroma component carrier 11 carrying the aroma component may be appropriately replaced. It is desirable that the container has a heating mechanism and the volatilization rate of the aroma component can be adjusted by changing the heating temperature.
  • the preferable range of pressure in the gas storage container 10 containing no aroma component is the same as in the case of the method (1) above.
  • the pressure and flow rate of the carrier gas G 0 that does not contain the aroma component flowing out of the gas storage container 10 can be appropriately adjusted by using a pressure regulator (not shown), a flow meter (not shown), or the like. Similarly, the pressure and the flow rate of the carrier gas G that has passed through the aroma component carrier 11 and contains the aroma component can be appropriately adjusted.
  • the carrier gas supply path 13 may be appropriately heated in order to prevent adsorption of aroma components.
  • the preferable range of the pressure of the carrier gas G containing the aroma component when it is introduced into the food or the food raw material 1 and the introduction rate of the aroma component when it is introduced into the food or the food raw material 1 is the above-mentioned method (1). Same as the case.
  • the carrier gas G 0 containing no aroma component flowing out of the gas storage container 10 was supplied with an aroma component when passing through the aroma component container 12 provided in the middle of the carrier gas supply path 13, and contained the aroma component. It becomes carrier gas G and is introduced into food or food raw material 1 by bubbling.
  • the aroma component container 12 is filled with the aroma component 2.
  • the aroma component 2 is filled in the aroma component container 12 in a state of being dissolved in a solvent (however, a state of not being dissolved in the solvent). When filled with, it does not fall outside the scope of the present invention).
  • the same solvent as in the gas storage container in the method (1) above can be exemplified.
  • the tip of the supply path 13 (piping) of the carrier gas G 0 containing no aroma component is located below the liquid level of the solvent in the aroma component container 12. Is desirable. In other words, it is desirable that the carrier gas G 0 containing no aroma component can be introduced (bubbling) by blowing it into a solvent in the aroma component container 12. In this way, it is easy to ensure that the carrier gas flowing out of the aroma component container 12 contains a sufficient amount of the aroma component.
  • the flow path of the carrier gas 13 may be a straight path as shown in FIG. 3, but as shown in FIG. 4, the main flow path 13a that does not pass through the aroma component container 12 and the aroma component container 12 are provided on the way. It may branch to the bypass flow path 13b passing through. By doing so as shown in FIG. 4, it becomes easy to adjust the concentration of the aroma component supplied to the food or the food raw material 1.
  • the aroma component container 12 has an opening / closing portion 12a, and by closing the opening / closing portion 12a, only the aroma component container 12 can be removed without changing the carrier gas piping. In this way, by preparing a plurality of aroma component containers and exchanging the aroma component containers 12, it is possible to easily change the aroma component to be flavored, and various scents can be produced. Improves productivity when manufacturing flavored foods. Further, the aroma component container 12 may have a heating mechanism (not shown), and the volatilization rate of the aroma component may be adjusted by changing the heating temperature.
  • the preferable range of pressure in the gas storage container 10 containing no aroma component is the same as in the case of the method (1) above.
  • the pressure and flow rate of the carrier gas G 0 that does not contain the aroma component flowing out of the gas storage container 10 can be appropriately adjusted by using a pressure regulator (not shown), a flow meter (not shown), or the like. Further, the pressure and the flow rate of the carrier gas G that has passed through the aroma component container 12 and contains the aroma component can be appropriately adjusted in the same manner.
  • the carrier gas supply path 13 may be appropriately heated in order to prevent adsorption of aroma components.
  • the preferable range of the pressure of the carrier gas G containing the aroma component when it is introduced into the food or the food raw material 1 and the introduction rate of the aroma component when it is introduced into the food or the food raw material 1 is the above-mentioned method (1). Same as the case.
  • FIG. 5 shows a schematic diagram.
  • the carrier gas G containing the aroma component is supplied through the gas-liquid mixing mechanism 20 utilizing the nozzle.
  • the gas-liquid mixing mechanism 20 includes a gas supply pipe 40 for supplying a carrier gas, a liquid supply pipe 50 for supplying a liquid containing an aroma component, and a nozzle for ejecting the carrier gas and the liquid in a mixed state. (The nozzle is not shown in FIG. 5).
  • the gas supply pipe 40 is connected to a carrier gas supply source and supplies the carrier gas to the gas-liquid mixing mechanism 20.
  • the source of the carrier gas is not particularly limited, and a commercially available gas storage container 10 such as a high-pressure gas cylinder can be used as in the case of the method (2) above.
  • the liquid supply pipe 50 is connected to a supply source of a liquid containing the aroma component 2, and supplies the liquid to the gas-liquid mixing mechanism 20.
  • the source of the liquid containing the aroma component 2 is not particularly limited, and for example, a normal liquid storage tank or the like can be used.
  • the liquid containing the aroma component 2 may be in a pressurized state at the source.
  • the liquid containing the aroma component 2 may be a solution in which the aroma component 2 is dissolved in a solvent, or may be the liquid aroma component 2 itself.
  • the "liquid containing the aroma component 2" may be simply referred to as "liquid".
  • the carrier gas containing no aroma component and the liquid containing the aroma component are mixed, and the carrier gas G containing the aroma component is generated in the nozzle of the gas-liquid mixing mechanism 20.
  • the preferable range of pressure in the gas storage container 10 containing no aroma component is the same as in the case of the method (1) above.
  • the pressure and flow rate of the carrier gas G 0 that does not contain the aroma component flowing out of the gas storage container 10 can be appropriately adjusted by using a pressure regulator (not shown), a flow meter (not shown), or the like. Further, the pressure and the flow rate of the carrier gas G that has passed through the aroma component container 12 and contains the aroma component can be appropriately adjusted in the same manner.
  • the carrier gas supply path 13 may be appropriately heated in order to prevent adsorption of aroma components.
  • the preferable range of the pressure of the carrier gas G containing the aroma component when introduced into the food or the food raw material 1 by bubbling and the introduction rate of the aroma component when introducing into the food or the food raw material 1 are as described in (1) above. The same is true for the method.
  • FIG. 6 shows a schematic diagram.
  • the carrier gas G 0 supplied from the gas supply pipe 40 and the liquid supplied from the liquid supply pipe 50 are mixed in the inside 31 of the nozzle 30 of the gas-liquid mixing mechanism 20.
  • the carrier gas G containing the aroma component produced by the mixing is discharged from the outlet of the nozzle 30 and introduced into the food or the food raw material 1 by bubbling through the carrier gas supply path 13.
  • FIG. 7 shows a schematic diagram. This method is the same as the method (4-1) above, except that the gas supply pipe 40 is branched in the middle.
  • the gas supply pipe 40 has a bypass pipe 42, and the outlet 42a of the bypass pipe is connected to the liquid supply pipe 50 so that the carrier gas G 0 flows into the inside of the liquid supply pipe 50 from the outlet 42a. It has become. That is, a part of the carrier gas G 0 is supplied to the inside of the liquid supply pipe 50, and the rest of the carrier gas G 0 is supplied to the inside 31 of the nozzle 30 through the main flow path pipe 41.
  • the carrier gas G 0 supplied from the main flow path pipe 41 and the liquid and carrier gas G 0 supplied from the liquid supply pipe 50 are mixed, and the carrier gas containing an aroma component generated by the mixing is mixed. G is discharged from the outlet of the nozzle 30.
  • the gas supply pipe 40 connected to the nozzle 30 is surrounded by the liquid supply pipe 50.
  • the pores 43 provided on the side surface of the gas supply pipe 40 flow into the inside of the gas supply pipe 40.
  • the carrier gas G 0 and the liquid flowing into the gas supply pipe from the pores 43 of the gas supply pipe 40 are sent to the inside 31 of the nozzle 30, and the carrier gas G containing an aroma component is discharged from the outlet of the nozzle 30.
  • FIG. 1 A schematic diagram is shown in FIG.
  • the carrier gas G 0 is supplied from the gas supply pipe 40 to the liquid supply pipe 50 connected to the nozzle 30.
  • the liquid that has passed through the liquid supply pipe 50 contains air bubbles of carrier gas, and in this state, the liquid is sent to the inside 31 of the nozzle 30, and the carrier gas G containing an aroma component is discharged from the outlet of the nozzle 30. It is discharged.
  • Example 1 Vanilla flavor 189051 (WS), which is a flavor (liquid flavor) manufactured by RIKEN Fragrance Industry Co., Ltd., is placed in an Erlenmeyer flask, sealed, filled with nitrogen, and bubbling while adding the flavor to 500 g of the undiluted solution of ice milk. Aeration was performed using a cream maker (30 minutes). The amount of the fragrance added was 0.75 g. The completed ice milk (hereinafter referred to as "ice milk 1”) was stored in a commercial freezer.
  • ice milk 1 The completed ice milk (hereinafter referred to as "ice milk 1”) was stored in a commercial freezer.
  • Example 1 The ice milk 1 prepared in Example 1 and the ice milk 2 prepared in Comparative Example 1 were subjected to sensory evaluation by 10 subjects.
  • the sensory evaluation is to sample how strong the scent of ice milk 1 is felt when the scent of ice milk 2 is set to 1 for each of the overall scent, top scent, middle scent, and last scent. I was evaluated while.
  • ice milk 1 was 1.8 times as much as ice milk 2, 1.68 times as much as the top scent, and 1.69 times as much as the middle scent. The result was 1.72 times that of the last scent.
  • Ice Milk 1 As for Ice Milk 1, the flavor itself has changed and it feels real. ⁇ Ice milk 1 is so strong that you can feel the dislike of vanilla. ⁇ Ice milk 1 is more delicious than ice milk 2 because it has a natural vanilla scent. There is a feeling of satisfaction in eating it even after putting it in the mouth. ⁇ Ice milk 2 feels heavier from the middle to the last. It looks like milk cream. Ice milk 1 has a light spread on the top. Ice milk 1 feels lighter. You can eat it persistently. Close to flavored bottle incense. ⁇ It is on the top, spreads in the mouth and has a good aftertaste. ⁇ Ice milk 1 has a scent and taste. There was a cacao-like feeling at the end. ⁇ Overall, the thickness and impression of middle to last changed dramatically.
  • Ice milk 1 is the sweetness of vanilla. Ice milk 2 has a strong fresh scent. ⁇ Ice milk 1 has a stronger vanillin-like sweetness. ⁇ Ice milk 1 was stronger enough to feel the harshness of vanilla.
  • the ice milk flavored by the method of the present invention has a stronger vanilla taste than the ice milk flavored by directly adding the flavoring.
  • the method for producing a flavored food of the present invention can produce a flavored food having a well-fixed flavor component and can add new value to the food, so that it is ice cream, confectionery, creamy. Alternatively, it is widely used in the production of food products such as mousse-like products, desserts, and other products that use and enclose gas.
  • Aroma component 3 Bubbles 10 Gas storage container 11 Aroma component carrier 12 Aroma component container 12a Opening and closing part 13 Carrier gas supply path 13a Main flow path 13b Bypass flow path 20 Gas-liquid mixing mechanism 30 Nozzle 31 Inside of nozzle 40 Gas supply pipe 41 Main flow path pipe 42 Bypass pipe 42a Bypass pipe outlet 43 Pore 50 Liquid supply pipe G Carrier gas containing aroma component G 0 Carrier gas not containing aroma component

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Seasonings (AREA)

Abstract

La présente invention aborde le problème de la fourniture d'un procédé de production d'aliments parfumés, le procédé permettant de conférer efficacement un parfum à des aliments contenant des bulles d'air ou un gaz, tels que la crème glacée, la meringue, une confiserie cuite, une confiserie, un produit de type crème ou de type mousse, un dessert, une boisson et d'autres produits qui utilisent un gaz ou dans lesquels est scellé un gaz. Le problème est résolu par l'introduction d'un gaz porteur (G) contenant un composant parfumé (2) dans un produit alimentaire ou un ingrédient alimentaire (1), conférant ainsi l'odeur au produit alimentaire ou à l'ingrédient alimentaire. Comme gaz porteur (G), on peut utiliser les éléments suivants : azote ; dioxyde de carbone ; air ; oxygène ; argon ; hydrogène ; hélium ; éthylène ; gaz réfrigérant ; gaz désigné comme additif alimentaire ; etc.
PCT/JP2020/031586 2019-08-29 2020-08-21 Procédé de production d'aliments parfumés WO2021039620A1 (fr)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04108344A (ja) * 1990-08-29 1992-04-09 Ishikawajima Harima Heavy Ind Co Ltd コーヒー香気付与製品の製造方法及びその装置
JPH08308495A (ja) * 1995-05-22 1996-11-26 Nippon Sanso Kk 香り成分の付与方法及び装置並びに香り成分の収納容器
US20030012849A1 (en) * 2001-07-09 2003-01-16 William Berson Machine and process for aerating and flavoring water
JP2009531168A (ja) * 2006-03-29 2009-09-03 カーボテック ホールディング ゲーエムベーハー 充填器

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04108344A (ja) * 1990-08-29 1992-04-09 Ishikawajima Harima Heavy Ind Co Ltd コーヒー香気付与製品の製造方法及びその装置
JPH08308495A (ja) * 1995-05-22 1996-11-26 Nippon Sanso Kk 香り成分の付与方法及び装置並びに香り成分の収納容器
US20030012849A1 (en) * 2001-07-09 2003-01-16 William Berson Machine and process for aerating and flavoring water
JP2009531168A (ja) * 2006-03-29 2009-09-03 カーボテック ホールディング ゲーエムベーハー 充填器

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