Food Preparation Aroma System for Dehydrated Food Product Compositions

专利摘要:
The granular food aroma composition and the dehydrated food or beverage composition of the present invention include a granular food aroma composition. The granular composition comprises a volatile food aroma component other than natural essential oils, and a volatile organic carrier, wherein the volatile organic carrier is in a liquid phase at 25 ° C. and atmospheric pressure, and has a vapor pressure of at least 0.01 mmHg at 25 ° C., in the range of 25 to 250 ° C. Food aroma addition compositions having a boiling point, a density of less than 1.0 g / cc at 25 ° C. and a water solubility of up to about 10% at 25 ° C.
公开号:KR20040014443A
申请号:KR10-2003-7008502
申请日:2001-12-19
公开日:2004-02-14
发明作者:배리 엘. 젤러；아닐쿠마 지. 가온카；안토니 래그；스테파노 세리알리
申请人:크래프트 후우즈 홀딩즈 인코포레이티드；
IPC主号:

专利说明:

Food Preparation Aroma System for Dehydrated Food Product Compositions
[2] The preparation of dehydrated food compositions often involves processing conditions such as elevated temperatures which result in the loss of the desired food aroma. One known way of resolving this loss is to add additional aromas and flavors to the dehydrated ingredients and beverages. There are many techniques for producing natural and artificial aromas and flavors for addition to dehydrated ingredients or beverages. These aromas and flavors are complexes that contain many compounds that are usually organoleptically active, and these compounds combine to create the characteristic orientation of the product. Since the aroma and flavor are very strong and usually unstable in the undiluted state, they are combined with the carrier to make them stable and easy to handle. The carrier is neutral or complementary to the organoleptic effect and does not contribute to the characteristic orientation of the product.
[3] The carrier may be a water soluble solid or a liquid. When a liquid carrier is used, it is often encapsulated in an aqueous solid matrix to further preserve the characteristic fragrance from loss or damage of the characteristic fragrance. Carriers, often referred to as solvents in the liquid system, function as aromatic substrates and are used to adjust the levels of other strong aromas and taste substances to levels similar to those of natural aromas and taste substances. Preferred features of the liquid carrier include mildness and miscibility with other liquid carriers and liquid aromas. Traditional carriers include ethanol, propylene glycol, glycerol, vegetable oils, benzyl alcohol, triacetin, tripropionine, triethyl citrate and tributyrin.
[4] The fragrance component of the fragrance addition composition characterizes its orientation, ie the inherent properties that impart its character to that direction, among other directions and relative to other directions. The fragrance component may, and often is, include, various fragrance components that together form a characteristic orientation.
[5] If deodorizing foods or beverages require a preparation direction upon rehydration of these flavors and aromas, these compositions have limited effectiveness due to poor aroma release. In the case where a solid carrier is used, the diffusion of the rehydration liquid to the particles during rehydration suppresses the de-diffusion of the direction, so that the emission of the aroma becomes poor. In this way, most of the immense amount of characteristic aromatic components disappear from the rehydrated liquid. Aroma jets can be obtained by increasing the loading of the characteristic fragrance components into the carrier, but this usually results in an excessively strong or unbalanced orientation of the product when the product is consumed.
[6] Regardless of whether or not the liquid carrier is encapsulated, the release of aromatics is likewise poor when the traditional liquid carrier is used. Water-soluble ones have the same problems as soluble solid carriers. Water flows into the carrier to inhibit diffusion in the direction. Moreover, many carriers have densities in excess of 1.0 g / cc, so that they sink in the product during hydration and the aroma is released from the surface and released into the rehydrating liquid rather than to direct the formulation. After all, insoluble conventional carriers that are suspended in water are those that are oily or fatty nature. Although they can be used to release fragrance from the surface, they often leave unsightly or apparently unwanted “slicks” on the product surface.
[7] Natural essential oils of vegetable sources are usually strong flavoring agents and natural fragrances due to their inherent volatility. It is ideal to select them as fragrance addition ingredients for use in the manufacture of food. Unfortunately, volatile essential oils are not present in all food sources used in food manufacturing. In addition, the natural essential oils of some foods are often not rich enough or not readily extracted for economic use in processed foods, and some are inadequate for edible use. In addition, many processed foods cannot be manufactured with natural food ingredients that may contain essential oils due to their intended use.
[8] For example, instant beverage powders typically must be quickly and completely dissolved in water without producing suspended or suspended substances or sediments that are insoluble to the consumer, and are derived from foods containing natural volatile oils or The component is typically not completely soluble in water. Against these limitations, natural or synthetic flavors are commonly used to impart the desired properties and identity to the food. In many cases, especially when flavored economically, flavoring agents may contain natural essential oils, such as the widespread use of encapsulated orange oil powders used in flavor mimetics or orange flavored instant beverages. Orange oil is easily and economically squeezed from the discarded orange peel, a large by-product of the orange juice industry.
[9] A known example of food processing where aroma is lost is in the production of instant (or flexible) coffee powders. Unless additional steps are taken in this manufacturing process, there is little aroma associated with hot nose drink prepared from instant coffee powder compared to the direction of hot coffee beverage produced by brewing roasted and ground coffee. Many attempts have been made to enhance the aroma of instant coffee products, including the use of certain types of coffee beans, the use of certain coffee roasting conditions, and the addition of coffee aromas.
[10] A particular problem that has been noted with regard to instant coffee is that the coffee aroma that occurs when a hot instant coffee beverage is made is relatively insufficient compared to the coffee aroma that occurs when the coffee is boiled. This problem of poor formulation aroma (i.e., poor aroma ejection or "above-cup aroma" in the manufacture of instant coffee beverages) was assigned to US Patent No. 5,399,368 to Nestec SA. And US Pat. No. 5,750,178, which is also assigned to Nestec S.A. Each of these patents addresses several prior art attempts to provide an initial ejection of coffee aroma on a cup, such as coating a soluble coffee powder with an aqueous emulsion of aromatic coffee material, or using granular aroma added coffee glass. Attempts are described. Each of these US patents reports that these and other previously known methods did not succeed in achieving good formulation orientation. U. S. Patent 5,399, 368 proposes a method of coextrusion of capsule particles that encapsulates a liquid core material containing fragrance added coffee oil into a shell of hard coffee glass. The shell encapsulates the core of the fragrance added coffee oil saturated with an inert gas under pressure. U. S. Patent No. 5,750, 178 also describes known techniques for aroma addition of instant coffee and points out that techniques that can provide good package orientation (i.e., orientation in a coffee container) do not provide good formulation orientation. have. U.S. Patent 5,750,178 reports that the method of U.S. Patent 5,399,368 provides an excellent capture method of orientation, but requires complex machinery and careful control. U. S. Patent No. 5,750, 178 proposes a variant process for producing aromatized coffee capsule particles with the advantage of simplicity.
[11] The amount of formulation aroma that can be obtained by incorporating aromatic added coffee particles into instant coffee products, such as those described in US Pat. No. 5,399,368 and US Pat. No. 5,750,178, depends in part on the amount of such particles used. Good formulation orientation can be achieved by using a sufficient amount of aroma added capsules. However, the more capsules used, the more capsule particles to be incorporated, especially coffee oil. The added coffee oil accumulates in an oil film on the surface of the coffee beverage. Such oil films are easily visible and are widely known to impair consumer acceptance of instant coffee.
[12] There is a need to provide good food preparation aromas that do not require the use of natural essential oils or other ingredients such as vegetable oils that adversely affect the properties of foods made from food compositions. In particular, there is a need to provide good formulation directions for dehydrated hot beverage and soup compositions.
[13] <Overview of invention>
[14] In one aspect, the invention includes particles having a matrix of water-soluble solids physically trapping the food aroma additive composition therein, wherein the food aroma additive composition is a volatile food aroma component, not a natural essential oil, and a volatile organic carrier. Wherein the volatile organic carrier is in a liquid phase at 25 ° C. and atmospheric pressure, and has a vapor pressure of at least 0.01 mmHg at 25 ° C., a boiling point in the range of 25 to 250 ° C., a density of less than 1.0 g / cc at 25 ° C. and about 25 ° C. A granular food preparation aroma composition having a water solubility of 10% or less is provided.
[15] In a further aspect, the present invention includes a food ingredient and a granular food preparation aroma component for providing aroma when preparing a food or beverage from a dehydrated food or beverage product composition, wherein the granular food preparation aroma component A particle having a matrix of water-soluble solids physically trapping the food aroma additive composition therein, wherein the food aroma additive composition comprises a volatile food aroma component, not a natural essential oil, and a volatile organic carrier, wherein the volatile organic The carrier is in a liquid phase at 25 ° C. and atmospheric pressure and has a vapor pressure of at least 0.01 mmHg at 25 ° C., a boiling point in the range of 25 to 250 ° C., a density of less than 1.0 g / cc at 25 ° C. and a water solubility of up to about 10% at 25 ° C. It provides a dehydrated food or beverage product composition, characterized in that.
[16] In another aspect, the present invention provides a dehydrated food composition comprising a food preparation aroma component for providing aroma when preparing a food or beverage from the dehydrated food or beverage product composition, wherein the food composition is at a food preparation temperature. Wherein the granular food preparation aroma component comprises particles having a matrix of water-soluble solids physically trapping the food aroma additive composition therein, wherein the food aroma additive composition is a volatile food aroma rather than a natural essential oil. And a volatile organic carrier, wherein the volatile organic carrier is in a liquid phase at 25 ° C. and atmospheric pressure and has a vapor pressure of at least 0.01 mmHg at 25 ° C., a boiling point in the range of 25 to 250 ° C., and a boiling point of less than 1.0 g / cc at 25 ° C. Dehydrated foods or drinks characterized by having a density and a water solubility of 10% or less at 25 ° C. Provided are methods for preparing food or beverages from product compositions.
[17] <Detailed Description of the Invention of the Preferred Embodiments>
[18] The term "food" along with "drinks", such as the expression "food or beverage", is used to distinguish foods such as soup from beverages such as coffee drinks. The term "food" includes a beverage when not used with the term "drink" such as the expression "food composition".
[19] As used herein, the terms "natural food aroma" and "synthetic food aroma" are defined by the U.S. Food and Drug Administration (Code of Federal Regulations, Title 21, paragraph 101.22 and (a) (3) and (a) (1)). Natural flavor "and" artificial flavor "respectively.
[20] The release of fragrance in food production affects the taste and enjoyment of most food ingredients. The strength of the formulation orientation has a significant impact on the consumer's perception of product freshness and quality. Reinforced formulation fragrance strength can typically be achieved by only increasing the amount of volatile fragrance made from the soluble product composition. However, in order to have a noticeable effect on the formulation orientation, the normal amount must usually be increased several times. Unfortunately, this approach resulted in products with an overwhelmingly strong taste or aroma during ingestion. The present invention provides a stronger formulation direction while avoiding detrimental effects on quality. In one embodiment, the granular aroma composition can be used to provide two distinct and desirable aroma experiences to the consumer. The intense aroma resulting from the high release efficiency of the novel fragrances described herein is recognizable during food manufacturing, and the latter is conventional, having a general release direction and flavor of consumption, more specifically low release efficiency, which is widely used. A direction meter can be recognized.
[21] The present invention combines volatile food aromas, not natural essential oils, with volatile organic carriers to produce volatile aroma additive compositions for use in dehydrated food compositions. The present invention contemplates an essential oil synthesized as a form that can be used to convey a formulation aroma in the field of processed prototypes where the use of natural essential oils has been hampered or banned due to one or more of the aforementioned usefulness, cost or product compatibility issues. The composition can be prepared. The use of novel volatile carriers having a combination of the physical properties of the present invention is important in the present invention and clearly distinguishes the compositions of the present invention from natural or artificial flavors using conventional carriers. Conventional carriers are overly water soluble and have a density greater than 1 g / cc or are not sufficiently volatile to provide the desired formulation fragrance efficacy while preventing possible side effects on oily surface residues and flavors. Volatile fragrance compositions are biphasic with water and are present temporarily at food preparation temperatures. This is a beneficial non-volatilization from floating oily droplets that both disappear from the surface of beverages or other foods produced by combining beverages or other foods, especially aqueous liquids, such as water or milk, with dry-mixed product compositions. Create an equilibrium environment. The volatile fragrance composition is physically trapped in the solid water soluble particles, preferably by encapsulation, to reduce volatilization and oxidation upon storage. The granular aroma composition is readily incorporated into and packaged in dehydrated food compositions, particularly dry-mixed food compositions such as hot or cold dry mixed beverages or soup compositions.
[22] The use of volatile organic carriers of the present invention can provide several advantages. Since volatile organic carriers are hardly soluble in water and have a density lower than the density of water, volatile organic carriers can float on the surface of food, such as aqueous beverages, and release the fragrance directly into the atmosphere above the food in the manufacture of beverage products. . This effect is desirable because it minimizes the loss of direction by decomposition and maximizes the intensity of the direction the consumer feels. In addition, since the volatile carrier rapidly evaporates with the fragrance, the volatile carrier does not leave an undesirable oil film on the food surface, which occurs in other applications using nonvolatile carriers such as vegetable oils.
[23] Volatile carriers also typically have much lower freezing points and viscosities than edible oils, especially vegetable oils, so that it is possible to aromatize by direct contact with cold or frozen flavors. One example is the contact of the carrier with the aroma frost. Aroma addition at low temperatures can be beneficial in reducing the loss of highly volatile aromas by evaporation and in the loss of unstable aromas by pyrolysis or oxidative degradation. Other solvents having a lower freezing point than cooking oil, such as triacetin, benzyl alcohol, propylene glycol or ethanol, usually have high water solubility and / or higher density than water, which is a property that tends to reduce initial scent ejection. Another advantage is that volatile organic carriers can be used as a solvent for extracting coffee aroma directly from natural materials. They can be easily distilled and condensed to facilitate concentration and fractional distillation of the aromas.
[24] The present invention has the purpose of providing a good above-cup aroma in the preparation of hot aqueous beverages such as coffee, cappuccino, tea or cocoa from powdered instant beverage compositions without compromising other properties of the beverage. Such beverages are generally prepared by combining powders with hot water or milk, generally at elevated temperatures of about 75 to 100 ° C., usually about 85 to 100 ° C.
[25] It is an essential feature of the present invention that the food aroma additive composition comprises a volatile organic carrier for food aroma that is volatile at food preparation temperatures. One or more such carriers may be used. The carrier has a vapor pressure of at least 0.01 mmHg at 25 ° C. and a boiling point in the range of 25 to 250 ° C. and is liquid at 25 ° C. and atmospheric pressure. Thus, the carrier can be evaporated at the food preparation temperature of the food composition using the fragrance addition carrier. The carrier preferably has a vapor pressure of at least 0.5 mmHg at 25 ° C., more preferably at least 2.0 mmHg at 25 ° C. and most preferably at least 5.0 mmHg at 25 ° C. In the case of hot beverage and soup compositions, the carrier preferably has a boiling point in the range from 25 to 200 ° C, more preferably in the range from 25 to 100 ° C. For cold food compositions such as beverages and desserts prepared below room temperature, the preferred carrier has a boiling point in the range from 25 to 50 ° C.
[26] The density of the carrier is low enough that the droplets of the aromatic carrier float on the surface to improve the ejection of the aroma. In the present application, the carrier density value is a value at 25 ° C. unless otherwise indicated. The carrier density is less than 1.0 g / cc, preferably 0.7 to 0.99 g / cc, more preferably 0.8 to 0.95 g / cc.
[27] The water solubility of the carrier is preferably low enough to minimize loss to the aqueous liquid used to make the food due to degradation of the carrier. In many cases, however, good coffee aroma ejection is achieved when the carrier is partially water soluble. For example, good fragrance ejection can be achieved with the carrier mainly when the fragrant particles are suspended, especially when the absolute density of the suspended particles is about 0.95 g / cc or less. Generally, the water solubility of the carrier is about 10% or less at 25 ° C, preferably about 5% or less at 25 ° C. Most preferably the carrier is water insoluble.
[28] Suitable volatile carriers include the following.
[29] Insoluble newVolatile carrierVapor pressure *(mmHg)density(g / cc)Boiling Point(℃)Freezing point(℃)AcceptanceChemical classification 2-methylfuran To 260 0.91 63 -89 Insoluble Furan 2,5-dimethylfuran To 50 0.9 92 -62 Insoluble Furan 2-ethylfuran To 50 0.91 92 <-70 Insoluble Furan Isobutyl Propionate ~ 6.2 0.87 137 -71 Insoluble ester Methyl hexanoate ~ 4.0 0.89 151 -71 Insoluble ester Ethyl hexanoate ~ 1.5 0.87 168 -67 Insoluble ester Heptyl acetate ~ 0.4 0.86 192 -50 Insoluble ester Methyl octanoate ~ 2.7 0.88 195 -40 Insoluble ester Heptyl acetate ~ 0.4 0.88 193 -50 Insoluble ester Ethyl octanoate ~ 0.3 0.88 209 -47 Insoluble ester Octyl acetate ~ 0.6 0.87 199 -80 Insoluble ester Methyl decanoate ~ 0.04 0.87 224 -18 Insoluble ester Methyl undecanoate ~ 0.03 0.89 248 Insoluble ester Heptyl butanoate ~ 0.05 0.86 226 -58 Insoluble ester Ethyl decanoate ~ 0.04 0.86 245 -20 Insoluble ester Heptane ~ 2.5 0.82 153 -43 Insoluble Aldehyde Octanal ~ 2.4 0.83 173 -12 Insoluble Aldehyde Nonanal ~ 0.6 0.83 191 Insoluble Aldehyde Decanal ~ 0.2 0.83 210 -5 Insoluble Aldehyde 1-heptanol ~ 0.2 0.82 175 -35 Insoluble Aliphatic alcohol 1-octanol ~ 0.05 0.83 195 -16 Insoluble Aliphatic alcohol 2-octanol ~ 0.5 0.82 179 -39 Insoluble Aliphatic alcohol 1-nonanol ~ 0.2 0.83 215 -6 Insoluble Aliphatic alcohol 2-pentanone 37 0.81 102 -77 Insoluble Ketone 3-heptanone ~ 3.7 0.82 149 -39 Insoluble Ketone 3-octanone ~ 2.5 0.82 168 Insoluble Ketone 2-nonnanon ~ 0.4 0.83 196 -7 Insoluble Ketone p-cymen 1.4 0.85 178 -69 Insoluble Monoterpene hydrocarbons Myrsen ~ 2.5 0.79 167 Insoluble Monoterpene hydrocarbons d-limonene 2.1 0.84 175 -74 Insoluble Monoterpene hydrocarbons l-limonene ~ 1.8 0.84 176 Insoluble Monoterpene hydrocarbons Defenten ~ 2.0 0.84 176 -95 Insoluble Monoterpene hydrocarbons Terpinolene ~ 0.7 0.86 185 Insoluble Monoterpene hydrocarbons O-pinene 4.8 0.86 155 -64 Insoluble Monoterpene hydrocarbons Π-pinene 4.6 0.87 167 -61 Insoluble Monoterpene hydrocarbons O-Fellandren ~ 2.0 0.85 172 Insoluble Monoterpene hydrocarbons Π-Fellandren ~ 1.8 0.85 172 Insoluble Monoterpene hydrocarbons
[30] Insoluble newVolatile carrierVapor pressure *(mmHg)density(g / cc)Boiling Point(℃)Freezing point(℃)receptivityChemical classification Isoprene ~ 580 0.68 34 -147 Insoluble hydrocarbon n-pentane 512 0.62 36 -130 Insoluble hydrocarbon n-hexane -225 0.66 69 -95 Insoluble hydrocarbon n-heptane 46 0.68 98 -91 Insoluble hydrocarbon n-octane 14 0.7 126 -57 Insoluble hydrocarbon n-nonane To 3.5 0.72 151 -51 Insoluble hydrocarbon n-decane ~ 1.8 0.73 174 -30 Insoluble hydrocarbon n-undecane ~ 0.4 0.74 196 -26 Insoluble hydrocarbon Dibutyl ether 12.5 0.76 142 -98 Insoluble ether Ethyl propyl ether -210 0.74 64 -79 Insoluble ether Dipentyl ether ~ 1.1 0.78 190 -69 Insoluble ether
[31] Slightly available newVolatile carrierVapor pressure *(mmHg)density(g / cc)Boiling Point(℃)Freezing point(℃)AcceptanceChemical classification Ethyl formate To 240 0.92 54 -79 Slightly (8%) ester Ethyl acetate 94 0.9 77 -84 Slightly (8%) ester Profile formate To 82 0.9 82 -93 Slightly (2%) ester Methyl propionate ~ 86 0.91 80 -87 Slightly (5%) ester Ethyl propionate ~ 37 0.89 99 -74 Slightly (1%) ester Propyl acetate 34 0.89 102 -93 Slightly (1%) ester Isopropyl Acetate 61 0.87 89 -73 Slightly (4%) ester Isobutyl Formate To 42 0.88 99 -96 Slightly (1%) ester Isobutyl Acetate To 20 0.87 117 -99 Slightly (1%) ester Ethyl butanoate To 17 0.88 120 -93 Slightly (1%) ester Methyl pentanoate To 14 0.88 128 slightly ester n-butyl acetate 12.4 0.88 126 -78 Slightly (1%) ester Profile Butanoate ~ 5.7 0.87 143 -97 slightly ester Isobutyl Butanoate ~ 4 0.86 158 slightly ester Isobutyl isobutanoate ~ 4.5 0.83 157 -81 slightly ester Methyl heptanoate ~ 1.4 0.87 173 -56 slightly ester 2-methylpropanal To 250 0.79 64 -66 Slightly (8%) Aldehyde 3-methylbutanal ~ 40 0.78 92 -51 slightly Aldehyde Hexanal To 15 0.82 128 -56 slightly Aldehyde Pyrrole 8.2 0.97 130 -23 slightly Pyrrole 1-butanol 6.4 0.81 118 -90 Slightly (7%) Aliphatic alcohol 1-pentanol 1.9 0.81 138 -79 Slightly (3%) Aliphatic alcohol 1-hexanol ~ 1.0 0.82 157 -52 Slightly (8%) Aliphatic alcohol 2-heptanone ~ 2.5 0.82 151 -35 slightly Ketone 2-octanone ~ 1.0 0.82 172 -16 slightly Ketone Methyl propyl ether ~ 455 0.73 39 Slightly (4%) ether Dipropyl ether To 70 0.74 91 -122 Slightly (1%) ether
[32] *: Contains measurements based on values reported in the literature and on data available. Vapor pressure, density and water solubility (% by weight) are based on 25 ° C. Not all listed compounds are approved for food use.
[33] Volatile carriers suitable for the present invention are preferably of low irritation, but may have an inherent orientation. The aroma produced by the carrier is generally in small amounts relative to the aroma produced by the food aroma constituents of the volatile aroma system of the present invention. In some cases, the inherent orientation of the carrier will not be sensed in nature. In any case, the inherent aroma of the volatile carrier can be reduced by conventional deodorization techniques such as absorption, extraction or distillation. However, it is possible to select a volatile carrier having an inherent aroma that is suitable for food or beverage prepared from a food or beverage product composition using the carrier. For example, furan and various alkyl substituted furans such as 2-methylfuran, 2-ethylfuran and 2,5-dimethylfuran occur in coffee at extremely low concentrations with a wide variety of other naturally occurring compounds and are obtained from coffee. Inherent coffee compatibility direction. The furans do not occur naturally in coffee in an amount sufficient to be economically used as a volatile carrier, but they can be easily obtained from other sources. Fruit flavored carriers, such as non-deodorized d-limonene with mild citrus flavor, are suitable carriers for aroma for dehydrated fruit-flavored foods' or beverage products.
[34] The amount of carrier in the fragrance composition can vary widely. Generally, the carrier is present in an amount of at least 25% by weight based on the total weight of the carrier and the fragrance component. Typically, the amount of carrier will exceed 35% by weight on the same basis, often in an amount of greater than 50% by weight based on the total weight of the carrier and aroma component. Correspondingly, the amounts of fragrance components also vary widely, suitably up to 65 or 75% by weight based on the total weight of the carrier and the fragrance components, and are often present in amounts less than 50% by weight based on the same criteria.
[35] Volatile food aroma components of the present invention may optionally be natural or artificial food aromas rather than one or more natural essential oils. Natural volatile food aroma compositions other than natural essential oils can be obtained from plants, fruits, seafood, milk, meat, condiments, legumes, peanuts, seeds, cereal granules, flowers, roots, tubers and the like.
[36] The food aroma component can be incorporated into the food aroma additive composition in any convenient manner, such as by simple mixing with the carrier. Aromatic components generally exist in the liquid or solid state but may also exist as a gas. When used in instant coffee products, the fragrance components may preferably comprise natural coffee fragrance gases, liquids or frosts obtained from coffee processing. As volatile carriers generally have a low freezing point, it is a clear benefit of the present invention that the carrier can be added without heating to elevated temperatures. This is generally beneficial because food aromas are adversely affected by higher temperatures. The ability to add fragrance without raising the temperature above the ambient temperature allows for the addition of the liquid fragrance frost to the carrier at room temperature or at a temperature lower than the melting point of the fragrance frost, thus allowing the addition of the liquid carrier in relation to the coffee product. Particularly beneficial.
[37] Preferably the food aroma is soluble in the carrier. If the fragrance is not completely soluble, one or more suspending agents, emulsifiers or co-solvents may be included to form a homogeneous mixture prior to physically entrapping the fragrance addition composition into solid particles. As used herein, the term "mixture" refers to a composition that is applied to a coffee aroma composition so that the coffee aroma component is dissolved, suspended or emulsified.
[38] Preferred food aromas include liquid foods, in particular instant soups and beverages, more specifically hot instant soups and beverage food aromas. However, the granular fragrance composition of the present invention can be used for fragrance addition to various foods such as instant pudding and other desserts, and frozen pizzas, such as instant pudding and other desserts that consumers reconstitute or heat with hot water or milk before consumption. Thus, the food aroma may be, for example, a cheese aroma suitable for cheese containing foods. Suitable food aromas include hot soluble coffee-based beverages: coffee, hazellets, amaretto, chocolate, cream and vanilla; Hot soluble tea-based drinks: raspberries, cream and vanilla; Hot cocoa based beverages; Raspberries, Amaretto, Cream and Chocolate Wheat Vanilla; Hot soup: mushrooms, beef and chicken: cold drinks: coffee, tea, cherries, grapes and strawberries; Dessert food: raspberries, chocolate, butterscotch, cherries, grapes, strawberries, bananas and vanilla; Other foods include cheese, cream, seafood, meat, garlic and onions.
[39] It is particularly useful for fragrance soluble coffee product compositions. The expression "soluble coffee product composition" as used herein means a liquid and granular product containing soluble coffee and means a preparation of a coffee flavored beverage by the addition of water or an aqueous liquid such as milk. However, the fragrances of the present invention can generally be used to aromatize other coffee-flavor products, such as instant puddings and other desserts, which must be reconstituted with hot water or milk, or which must be heated by the consumer prior to consumption.
[40] Coffee fragrance addition compositions may also contain trace amounts of one or more optional ingredients such as non-coffee aroma, non-volatile edible fats or oils, surfactants, wetting agents, blowing agents, extreme volatile solvents, propellants, dissolved edible solids, antioxidants. Or aromatic precursors. Although used in large quantities, the total weight of the additional components is generally about 100% or less, preferably about 40% or less, based on the total weight of the carrier and coffee aroma components. Suitable non-volatile edible fats or oils include coffee oils or other major triglyceride oils used as sources of flavoring or as flavoring solvents. The surfactant acts as an electrodeposition or emulsifier to control the droplet size of the fragrance additive composition and its degree of deposition on the food surface. Suitable highly volatile solvents such as acetone and acetaldehyde serve as co-solvents for volatile food aromas and improve the evaporation rate of the fragrance delivery system. Dissolved or trapped propellant gases such as air, nitrogen, carbon dioxide, nitrogen oxides, or the like, or gas generators such as chemical carbonization reagents may be included to increase buoyancy or to accelerate fragrance release and evaporation. The dissolved edible solids increase the viscosity of the fragrance composition. Antioxidant additives such as BHA, BHT, TBHQ, vitamins A, C and E and derivatives, and various plant extracts such as plant extracts containing carotenoids, tocopherols or flavonoids with antioxidant properties can be used for storage-life of It may be included to increase. Aromatic precursors which do not react during storage but which react to generate aroma during food preparation can also be included in the aroma composition.
[41] The nature and amount of each optional ingredient included in the fragrance composition also depends on the food product to be aromatized. For example, when coffee oil or flavored coffee oil is selected as an optional ingredient, the amount of coffee oil is preferably less than the amount that would cause an undesirable oil film on the instant coffee beverage surface.
[42] In order to facilitate the flotation of the fragrance composition particles on the aqueous beverage surface, the density of the composition is preferably less than 0.6 to 1.0 g / cc, preferably 0.7 to 0.99 g / cc, and more preferably 0.8 to 0.95 g. / cc is appropriate.
[43] Although substantially limited by the physical properties of the carrier, the fragrance composition of the present invention may be formulated in a variety of ways. For example, natural or artificial coffee flavors or mixtures thereof may be used with natural or synthetic carriers or mixtures thereof depending on the intended food or beverage product use and the availability and price of the ingredients. Some new carriers disclosed may typically be obtained from natural plant sources, while the remainder may be obtained only from synthetic, typically petroleum sources. This also applies to flavoring agents which are formulated with a carrier.
[44] In some applications where the fragrance additive compositions are all used in natural processed foods, the flavourant and carrier should be a natural source. In other less restrictive fields, some or all of the components used to formulate the compositions may be obtained from synthetic sources that alleviate restrictions on utility or cost. Thus, the fragrance addition composition of the present invention can produce a natural or artificial flavor in the form described by the US labeling method. They can also produce natural flavors or the same flavors as natural in the form described in the General Assembly commonly used in Europe.
[45] The fragrance composition may be packaged in a bottle or otherwise in a sealed container, such as a container suitable for a coffee beverage vending machine, but preferably is physically entrapped in solid particles to protect the volatile carrier and the volatile aroma from evaporation and degradation. do. The fragrance composition is preferably physically entrapped in the solid particles by encapsulation, but can be absorbed or otherwise physically entrapped by simply combining a powdered food ingredient, such as maltodextrin, with an absorbent. Encapsulation is preferred because of its inherent enhanced protection against evaporation and oxidation in encapsulation. Encapsulation or other physical capture may be accomplished by any convenient technique, including those described in the above-mentioned US Pat. Nos. 5,339,368 and 5,750,178, each disclosure of which is intended to be included herein. Useful encapsulation techniques are described in US Pat. No. 4,520,033 and Example 5 below. Other suitable encapsulation techniques are described in US Pat. No. 5,496,574 and US Pat. No. 3,989,852, each disclosure of which is hereby incorporated by reference.
[46] In general, any method of physical capture can be effectively used to convert the coffee aroma composition into granular form. Preferred methods include coextrusion, centrifugal coextrusion, submerged nozzle coextrusion, and single continuous droplets of coffee fragrance compositions, which can be used to prepare particulates whose size can be adjusted to optimize evaporation characteristics. There is a way. Less preferred methods include extrusion, spray drying, lyophilization, absorption, adsorption, granulation, fluidized bed coating, inclusion complexation and liposome capture. Any microparticles produced by this method, containing droplets of undesirably small particle size or containing finely emulsified and dispersed droplets, advantageously coagulate to increase the size and buoyancy of the microparticles and to improve the rate of dissolution in the coffee beverage. Or granulated.
[47] The encapsulation material or matrix material composed of the carrier absorbed by the solid particulate can be any water soluble food grade material. Preferred water-soluble encapsulation and matrix materials include soluble coffee solids, soluble tea solids, sugars, hydrolyzed starch products such as maloxdextrin and corn syrup solids, aqueous colloids, and hydrolyzed proteins, and mixtures of these materials.
[48] The particle size of the granular fragrance composition can vary widely. For most dehydrated food and beverage compositions the particle size is suitably from 0.1 to 10 mm, preferably from 0.5 to 5 mm, and more preferably from 1 to 3 mm.
[49] For coffee beverage products, the density of the granular fragrance composition is preferably low enough that the particles can be suspended to enhance fragrance release. However, in many cases good aroma blowing can be obtained with a coffee beverage when the density of the aromatized particles is higher than that of water. For example, good fragrance ejection is often caused when hot liquid is poured into a granular coffee beverage composition, or when the density of the granular coffee fragrance composition or carrier is low enough to allow particles or carriers to rise very quickly to the surface of the hot liquid. It can be obtained as a particle of. For coffee beverage products, the absolute density of the fragranced particles that determines whether the particles are suspended in water is preferably about 0.2 to 0.99 g / cc, more preferably 0.3 to 0.95 g / cc and still preferably 0.4 to 0.9 g / cc, the bulk density that determines packaging efficiency and is affected by particle size and shape is preferably 0.1 to 0.9 g / cc, more preferably 0.2 to 0.8 g / cc, still preferably 0.3 to 0.7 g / cc For non-beverage products, the absolute density of the fragranced particles may be higher than the density of water because the ability to suspend the particles is not critical. Similarly, their bulk density may be greater than 1.0 g / cc.
[50] The bulk density of the granular aroma composition is poured about 10 to 3 mL of particles into a 10 mL graduated cylinder, shaken until sedimentation no longer occurs, the weight and volume are recorded accurately, and the weight divided by the volume to determine the bulk density by two decimal places. Decide by calculating until. The absolute density is determined by adding fine sand to the particles remaining in the cylinder after bulk density measurement and shaking until all empty spaces between the aromatized particles are filled with sand and no sedimentation occurs. The absolute density of the sand was first made by filling sand in a 10 mL cylinder in the absence of fragrant particulates, shaking until sedimentation no longer occurred, and accurately recording the weight and volume. The absolute density of the sand was calculated by dividing the weight by volume, which was 1.66 g / cc. The absolute density of the particles can be calculated from the known sand absolute density, the individual weights of sand and particulates in the cylinder and the volume and weight measurements of the sand-particulate mixture. Increased buoyancy can be obtained by gasifying the carrier, solid matrix material or both.
[51] The amount of coffee fragrance composition present in the granular coffee beverage formulation fragrance composition can vary widely, but generally it is maximized because it is a fragrance component and not a solid encapsulating agent or matrix that needs to be incorporated into the food product. The fragrance composition is preferably present in an amount of about 1 to about 95 weight percent and more preferably 10 to about 80 weight percent based on the weight of the granular fragrance composition. However, if the solid encapsulant or matrix material is coffee derived, such as when the solid particles are soluble coffee, the amount of solid material may be higher. This can be very advantageous in facilitating processing such as, for example, encapsulation. For such coffee beverage products, the amount of coffee derived solid material in the granular fragrance composition is suitably up to 95 or 99% by weight.
[52] It is preferable to simply use a single volatile carrier, but one or more may be used when it is desired that the selected carriers be compatible with each other. On the other hand, coffee aroma components can often be prepared with a number of aroma compounds, as described in the Examples below.
[53] The amount of granular coffee beverage formulation aroma composition suitable for incorporation into granular soluble coffee beverage product compositions is dependent on the nature of the coffee product composition, the nature and strength of the volatile coffee aroma, the nature and inherent aroma of the volatile carrier, and the solid capture material and any foreign It can vary widely depending on several factors, including the nature and amount of the substance. In general, the amount of addition is sufficient to provide good coffee formulation aroma. In some cases, the granular soluble coffee product composition may be made entirely of granular coffee aroma composition. For example, furan carrier liquid fragranced with coffee frost and encapsulated in soluble coffee capsules may be formulated to constitute an instant coffee product. Thus, the granular formulation fragrance composition may constitute up to 100% by weight of the coffee product composition. However, for most applications it is suitable that the granular fragrance composition is present at 0.05 to 50% and preferably 0.1 to 10% by weight of the coffee product composition.
[54] The granular soluble coffee product compositions in which the granular formulation aroma composition of the present invention may be used may vary widely. Examples include instant coffee, including freeze drying and spray drying, and flavoring and / or sweet coffee beverage compositions, such as compositions for making instant cappuccino. Such compositions may include sweetening agents, flavoring agents, creamers, gasifying agents, fillers, bulking agents, buffers, colorants, and the like. The aromatized particles can be simply mixed with the coffee composition, but it is desirable to match the density of the aromatized particles with that of the granular coffee composition in order to minimize separation.
[55] The beverage is prepared by rehydrating the granular coffee product composition at an appropriate coffee beverage formulation temperature. Hot coffee beverages are generally prepared at temperatures of about 75 to 100 ° C., while cold coffee beverages are generally prepared at temperatures in the range of 0 to 25 ° C. Iced coffee beverages are often prepared by pouring a hot solution on ice, where the initial burst of aroma occurs when the initial hot beverage solution is prepared. Desserts, such as instant puddings and desserts, are typically prepared from boiling or nearly boiling water.
[56] <Example 1>
[57] This example demonstrates that the appearance of instant coffee beverages can be improved by replacing coffee oil with the volatile flavor carrier according to the present invention. Coffee oil has traditionally been used as a fragrance carrier for instant coffee. However, like vegetable oils, coffee oils, mostly triglyceride oils, are nonvolatile and do not evaporate from the surface of hot beverages and tend to float as small droplets. This is generally not a serious problem for instant coffee at typical low levels of use required to provide package orientation. However, when using flavored coffee oil at relatively high levels typically required to deliver a strong cup aroma, an unsightly oil film is often created in the beverage. It has been found that this problem is eliminated by replacing the flavored coffee oil with the flavored d-limonene or other volatile carrier of the present invention. These new fragrance carriers similarly float as small droplets, but unlike coffee oil, they evaporate completely from the surface of the beverage without creating a residual oil film.
[58] Several liquid droplets were provided to the surface of 8 fluid ounces of water in a 400 ml beaker. Water temperature was maintained at 55, 65, 75 and 95 ° C. in four separate tests and the effect was visually observed. Droplets of each liquid were applied at each test temperature in four different amounts (5, 10, 15 and 20 μl). Each liquid was drained from 25 μl Hamilton Microliter fixed-needle syringes in four different amounts (5, 10, 15 and 20 μl) to droplets having a volume of about 5 μl to 10 μl (about 1 to 3 μl) mm spheres). Since 10 μl of discharge was required to form droplets falling from the syringe needles by their own weight, a small volume was delivered by contacting the water droplets formed on the syringe needles. The evaporation time of d-limonene was measured visually, and deviations occurred because it was somewhat different depending on the addition method, droplet size, presence of impurities, and the technique of the observer. The observed effects are reported in Table I and the physical properties of the carriers are listed in Table II.
[59] Table I summarizes the approximate visual evaporation rates of liquid droplets from the surface of hot water as a function of use-level and water temperature. It is evident that an effective amount of d-limonene evaporates rapidly from the hot coffee beverage and other foods are normally reconstituted with nearly boiling water. Other volatile carriers of the present invention having lower boiling points than d-limonene, for example 2-ethylfuran and ethyl acetate, advantageously evaporate much faster from the surface of hot water. In contrast, the traditional flavor carriers triacetin and benzyl alcohol quickly sank to the bottom of the beverage in this test. These carriers are volatile but denser than water. Two other traditional flavor carriers widely used, ethanol and glycerol, have also been found to be unsuitable because they are substantially soluble in water. In comparison, the low density and substantially water-insoluble alcohols and carriers of the present invention are superior to traditional flavor carriers in producing the rapid surface evaporation required to provide the desired ejection of aroma from hot coffee beverages without forming a residual oil film. It can be seen from Table I.
[60] Approximate evaporation rate from 8 ounces of hot water Evaporation Time (sec) vs. Water Temperature carrier volume 55 ℃ 65 ℃ 75 ℃ 95 ℃ d-limonene 5 μl 160 80 35 25 10 μl 180 115 55 40 15 μl 200 130 65 50 20 μl 225 135 70 55 Coffee oil 5 to 20 μl Not evaporated-creates unsightly oil film Soybean oil 5 to 20 μl Not evaporated-creates unsightly oil film 2-ethylfuran 5 to 20 μl Droplets evaporated quickly from the surface Ethyl acetate 5 to 20 μl Droplets evaporated quickly from the surface Triacetin 5 to 20 μl The droplets sank to the bottom of the beaker Benzyl alcohol 5 to 20 μl The droplets sank to the bottom of the beaker ethanol 5 to 20 μl Droplet substantially dissolved in water Propylene glycol 5 to 20 μl Droplet substantially dissolved in water
[61] Comparison of Carrier Properties Traditional flavor carrier Vapor Pressure ^* (mm Hg) Boiling point (℃) Density (g / cc) Acceptance Compatibility as a Volatile Carrier Freezing point (℃) ethanol 59 78 0.79 Miscibility Not suitable -114 Isopropanol About 45 82 0.78 Miscibility Not suitable -89 Propylene glycol 0.15 187 1.04 Miscibility Not suitable -60 Triacetin Less than 0.01 259 0.16 Slightly soluble (7%) Not suitable 3 Benzyl alcohol About 0.05 205 1.04 Slightly soluble (4%) Not suitable -15 Acetoin About 5 148 1.00 Miscibility Not suitable 15 Soybean oil 0 none 0.92 Insoluble Not suitable -10 Triethyl citrate Less than 0.01 294 1.14 Insoluble Not suitable More than 10 Glycerol Less than 0.01 290 1.26 Miscibility Not suitable 18 water 24 100 1.0 Miscibility Not suitable 0 New Volatile Carriers d-limonene 2.1 175 0.84 Insoluble Fit -74 2-ethylfuran About 50 92 0.91 Insoluble Fit Less than -70 Ethyl acetate 94 77 0.90 Slightly soluble (8%) Fit -84^* Including estimates based on the values recorded in the literature and available data. Vapor pressure, density and water solubility (% by weight) are recorded at 25 ° C
[62] <Example 2>
[63] This example demonstrates that the performance of d-limonene as a volatile carrier in the field of hot coffee beverages can be further improved. This low-polar monoterpene hydrocarbon has been found to have the lowest odor impact of common terpenes. Commercial products are based on citrus peels and contain a variety of higher polar impurities, including aliphatic compounds such as aldehydes and alcohols that give d-limonene a fruity odor, and odiferous oxygenated terpenes do. In instant coffee beverages, it is desirable to remove as many of these polar impurities as practically as possible to minimize their potential impact on coffee beverage flavor and aroma. Filtering commercial d-limonene through a column packed with silica gel, activated charcoal, Florisil® or a mixture of these adsorbents was effective for substantial removal of impurities, gas chromatographic analysis and the sense of experienced examiners. Confirmation was confirmed by acceptance assessment. 10 to 20 μl of ratios obtained from several sources, including Citrus & Allied Essences LTD, Sigma-Aldrich Co. and Firmenich Inc. Purification (purity 97-99.7%) The addition of d-limonene to the hot water surface resulted in perceptible orange-lemon-lime flavor and a slight beverage flavor and no residual surface oil. After purification, the color of these d-limonene products generally changed from pale yellow to transparent white, the odor shock greatly reduced when evaporated in hot water, and the flavor impact in their water was below the threshold of perception. Decreased.
[64] <Example 3>
[65] This example demonstrates that it is possible to improve the performance of volatile carriers in the field of hot coffee beverages by selecting a carrier with an intrinsic odor that is particularly suitable for beverages. The very soft citrus aroma of purified d-limonene is particularly compatible with fruit-flavored beverages and the like, but is somewhat less suitable for lighter flavored beverages such as instant coffee. Furan and various alkyl-substituted furans have been found to occur naturally in coffee and have an inherent odor that is more suitable than d-limonene for use in instant coffee and related beverages. In particular, coffee flavors compounded into 2-methylfuran, 2-ethylfuran, 2,5-dimethylfuran or mixtures thereof have a more stable orientation than the same flavors compounded into d-limonene when added to hot instant coffee beverages. Judging by judges trained to produce. These volatile carriers can only be obtained in very small amounts in coffee. They can also be obtained from flavor companies and fine chemical companies. The purification method described in Example 2 was found to significantly improve the quality and performance of these three liquids and mixtures thereof obtained from Aldrich Chemical Flavors & Fragrances when used as fragrance carriers. lost. Filtration through the adsorbent generally changed its pale yellow to a clear white and greatly reduced the residual odor and flavor due to the impurities and oxidation products present in the starting materials. No residual surface oil was observed in these tests.
[66] <Example 4>
[67] This example demonstrates that flavor can be compounded into the volatile carrier of the present invention for use in delivering fragrances. To demonstrate the utility of these new carriers, multicomponent model flavors were combined into various carrier liquids to conduct quantitative analysis of aroma release. Broadening the Boiling Point, Water Solubility, Density and Chemical Functionality Various mixtures of six components were used for model flavor. Model flavors were combined into a variety of traditional carrier liquids and novel carrier liquids having a wide range of properties. Two traditional carriers with very different physical properties, soybean oil and ethanol, were selected with the three new carriers of the present invention, d-limonene, 2-ethylfuran and ethyl acetate. Soybean oil was used as a reference carrier to describe the general performance of nonvolatile triglyceride oils such as coffee oil. Each flavor component was present at a level of 5% by weight in the carrier and the total flavor concentration in the total carrier was 30% by weight. Aroma release was quantified by injecting the fragrance carrier into an empty 50 ml dry jar preheated to 85 ° C. and in another experiment into a 250 ml container containing 200 ml water preheated to 85 ° C. In each case, each flavor of the vessel's internal headspace is quickly swept with nitrogen gas and analyzed using gas chromatography / mass spectrometer (GC / MS) technology to evaporate over time to produce aroma The amount of was measured.
[68] Tables III and IV detail the composition and physicochemical properties of the model flavor components and carriers investigated.
[69] Physicochemical Properties of Model Flavor Compounds Flavor ingredients Chemical classification Chemical formula Boiling Point (℃) density Acceptance Freezing point (℃) 2-methylpropanal Aldehyde C ₄ H ₈ O 64 0.79 Low (10%) -66 Diacetyl Ketone C ₄ H ₆ O ₂ 88 0.99 Medium (20%) -2 2-ethylfuran Heterocyclic C ₆ H ₈ O 92 0.91 Insoluble Isobutyl Acetate ester C ₆ H ₁₂ O ₂ 118 0.87 Very low (0.5%) -99 4-ethylguaiacol Aromatic alcohol C ₉ H ₁₂ O ₂ 235 1.06 Very low 15 Eugenol Oxygenated Monoterpene C ₁₀ H ₁₂ O ₂ 255 1.07 Insoluble -9 All ingredients are in the coffee aroma. Solubility data are approximate.
[70] Physical and chemical properties of the carrier carrier Chemical classification Chemical formula Boiling Point (℃) density Acceptance Freezing point (℃) ethanol Alcohol C ₂ H ₆ O 78 0.79 Miscibility -114 Ethyl acetate ester C ₄ H ₈ O ₂ 77 0.90 Low (10%) -83 2-ethylfuran Heterocyclic C ₆ H ₈ O 92 0.91 Insoluble d-limonene Monoterpene hydrocarbons C ₁₀ H ₁₆ 175 0.84 Insoluble -74 Soybean oil Triglycerides N / A N / A 0.92 Insoluble -10 Soybean oil is a Wesson brand soybean oil.
[71] Table V summarizes the total recovery of flavor as the direction released from each carrier in both dry and wet systems.
[72] Total model orientation recovery from the heated vessel experiment Test type Percentage of model flavor evaporated as aroma for 2 minutes after addition to the vessel Soybean oil ethanol 2-ethylfuran d-limonene Ethyl acetate Dry container 62% 72% 81% 78% 48% Wet container 40% 23% 41% 33% 29% All data are averages of two duplicate assays-sum does not include reaction for 2-ethylfuran
[73] It can be seen that significantly less fragrance was released from the carrier, especially water-ethanol, in contact with hot water than the carrier injected into the hot drying vessel. This may be because the flavor was fractionally dispensed or dissolved in water. Surface oil was observed in soybean oil samples but not in other samples.
[74] Table VI compares the release rates from all carriers of the two aromatic components, 2-methylpropanal and diacetyl, which contribute significantly to the freshness of the perceived coffee, injected into a heated drying vessel.
[75] Aroma Release Rate from Hot Dry Vessel of Selected Model Component Time interval GC Headspace Coefficient (1 × 10E6) vs. Flavor Carrier 2-methylpropanal Soybean oil ethanol 2-ethylfuran d-limonene Ethyl acetate 0 to 10 seconds 256 262 430 432 408 10 to 20 seconds 297 418 405 368 403 20 to 30 seconds 209 350 203 205 202 0 to 30 seconds 762 1,030 1,038 1,005 1,012 30 to 60 seconds 262 231 252 183 149 60 to 90 seconds 111 54 31 35 24 90 to 120 seconds 53 20 14 21 13 0 to 120 seconds 1,188 1,335 1,335 1,244 1,198 Diacetyl Soybean oil ethanol 2-ethylfuran d-limonene Ethyl acetate 0 to 10 seconds 201 210 309 277 497 10 to 20 seconds 223 256 315 259 498 20 to 30 seconds 183 239 179 178 237 0 to 30 seconds 607 705 803 714 1,232 30 to 60 seconds 210 191 199 173 178 60 to 90 seconds 129 69 42 60 38 90 to 120 seconds 72 28 22 37 11 0 to 120 seconds 1,018 993 1,066 984 1,459 All data are the average of two duplicate analyzes
[76] In general, it can be seen that the volatile carriers, d-limonene, 2-ethylfuran, and ethyl acetate, produced larger initial aromatic jets than soybean oil and ethanol standards. Their maximum evaporation rate occurred immediately at 1-10 seconds for 2-methylpropanal and continued strong release throughout the 10-20 seconds time period. In contrast, the maximum evaporation rate of the reference carrier was somewhat delayed and occurred in the 10-20 second time interval. In the case of diacetyl, the volatile carriers produced faster and sustained evaporation for a time interval of 0-20 seconds, and d-limonene produced faster maximum evaporation at 0-10 seconds. Except for the flavored soybean oil sample, no residual surface oil was observed.
[77] Example 5
[78] This example discloses a method of encapsulating a volatile carrier in granular form that can be used to aromatize release from instant coffee beverages when aromatized and reconstituted in hot water. To reconstruct the instant Maxwell House (Maxwell ^{House )} Coffee in water and create a 50 wt% solution. Each model coffee flavoring system is described in Example 4, and 7.0 g of added carrier was combined with 42.0 g of coffee solution and encapsulated using the following process. The coffee solution was cooled to 5 ° C. and aerated by mixing at 10,000 rpm for 1 minute using a Fisher Scientific PowerGen 700D impregnated mixer. An aromatic carrier was then added and mixed at 10,000 rpm for 1 minute to sufficiently emulsify the aromatic carrier which could not be miscible with water. The flavored coffee solution was added dropwise with liquid nitrogen from a syringe equipped with a 24-gauge needle to produce a small amount of frozen particles. The particles were separated from liquid nitrogen and added to the finely ground excess coffee powder. Upon slowly dehydrating and warming the powder over two days, the frozen particles were transformed into anhydrous solid coffee capsules containing a carrier added in a hard glass shell. Aeration was performed prior to adding the cooled coffee solution to liquid nitrogen to produce a capsule having a density of up to 1.0 g / cc floating up to maximize the aroma release when added to hot water. Mixing and venting can be performed in an inert atmosphere to minimize oxidation of strong odors.
[79] About 0.1 g of a capsule between 10-12 mesh sieves was added to 8 ounces of 85 ° C. water in the sealed jar and the headspace was analyzed using the method described in Example 4. In this and other embodiments, the sieve size is U.S. unless otherwise noted. Standard sieve size. Particle size was 1.7-2 mm. All experiments were performed twice and the data averaged and normalized to exactly 0.1 g capsule weight.
[80] Table VIII-VIII below summarizes the aroma release rates of each model based component from the coffee capsule during the first three 10-second cycles. Since the capsule does not dissolve immediately upon contact with hot water, it is expected that relatively little evaporation will occur during the first 10 second period and there will be a relatively large error in the aroma analysis during this period.
[81] Aroma release from capsule in heated water-0-10 seconds Flavor ingredients GC Headspace Number (1x10E6) vs. Flavor Carrier Soybean oil ethanol 2-ethylfuran d-limonene Ethyl acetate 2-methylpropanal 5.6 7.8 61.3 15.8 27.5 Diacetyl 3.0 1.3 18.5 5.1 20.2 2-ethylfuran 10.1 26.5 --- 38.0 59.6 Isobutyl Acetate 7.9 33.7 119 27.9 63.3 4-ethylguaiacol 2.3 9.6 16.9 4.2 6.0 Eugenol 2.4 8.4 24.4 3.8 4.0 Total amount 21.2 60.8 240.1 56.8 121.0 Oil preparation 1.00x 2.87x 11.33x 2.68x 5.72x
[82] All data are the average of two duplicate analyzes.
[83] The total amount does not include the reaction for 2-ethylfuran.
[84] Aroma release from capsule in heated water-10-20 seconds Flavor ingredients GC Headspace Number (1x10E6) vs. Flavor Carrier Soybean oil ethanol 2-ethylfuran d-limonene Ethyl acetate 2-methylpropanal 52.4 33.8 185 149 152 Diacetyl 18.5 6.2 81.0 46.6 89.8 2-ethylfuran 153 127 --- 377 332 Isobutyl Acetate 114 163 464 377 411 4-ethylguaiacol 4.8 9.4 36.2 20.9 23.7 Eugenol 3.2 8.3 18.7 18.4 18.0 Total amount 192.9 220.7 784.9 611.9 694.5 Oil preparation 1.00x 1.14x 4.07x 3.17x 3.60x
[85] All data are the average of two duplicate analyzes.
[86] The total amount does not include the reaction for 2-ethylfuran.
[87] Aroma release from capsule in heated water-20-30 seconds Flavor ingredients GC Headspace Number (1x10E6) vs. Flavor Carrier Soybean oil ethanol 2-ethylfuran d-limonene Ethyl acetate 2-methylpropanal 126 76.8 158 247 131 Diacetyl 46.3 18.4 88.7 77.7 84.3 2-ethylfuran 358 231 --- 582 319 Isobutyl Acetate 337 317 695 666 417 4-ethylguaiacol 56.6 21.7 64.0 38.1 23.3 Eugenol 9.7 24.9 74.0 30.1 16.8 Total amount 575.6 458.8 1,079.7 1,058.9 672.4 Oil preparation 1.00x (0.80x) 1.88 x 1.84x 1.17x
[88] All data are the average of two duplicate analyzes.
[89] The total amount does not include the reaction for 2-ethylfuran.
[90] Tables VIII-III summarize the aroma release rates of each model system component from the coffee capsule during four 30-second incremental analyzes.
[91] Aroma release from capsule in heated water 0-30 seconds Flavor ingredients GC Headspace Number (1x10E6) vs. Flavor Carrier Soybean oil ethanol 2-ethylfuran d-limonene Ethyl acetate 2-methylpropanal 184.0 118.4 404.3 411.8 310.5 Diacetyl 67.8 25.9 188.2 129.4 194.3 2-ethylfuran 521.1 384.5 --- 997.0 710.6 Isobutyl Acetate 458.9 513.7 1,278 1,475.8 891.3 4-ethylguaiacol 63.7 40.7 117.1 63.2 53.0 Eugenol 15.3 41.6 117.1 52.3 38.8 Total amount 789.7 740.3 2,104.7 2,132.5 1,487.9 Oil preparation 1.00x (0.94x) 2.67x 2.70x 1.88 x
[92] All data are the average of two duplicate analyzes.
[93] The total amount does not include the reaction for 2-ethylfuran.
[94] Aroma release from capsule in heated water-30-60 seconds Flavor ingredients GC Headspace Number (1x10E6) vs. Flavor Carrier Soybean oil ethanol 2-ethylfuran d-limonene Ethyl acetate 2-methylpropanal 312 160 254 485 165 Diacetyl 119 53.4 158 135 143 2-ethylfuran 853 441 --- 1,017 502 Isobutyl Acetate 993 641 916 1,379 673 4-ethylguaiacol 91.6 71.2 145 1,030 66.4 Eugenol 59.8 80.8 190 117 62.3 Total amount 1,575.4 1,006.4 1,663.0 3,146.0 1,109.7 Oil preparation --- (0.64x) 1.06x 2.00x (0.70x)
[95] All data are the average of two duplicate analyzes.
[96] The total amount does not include the reaction for 2-ethylfuran.
[97] Aroma release from capsule in heated water-60-90 seconds Flavor ingredients Number of GC headspaces collected (1x10E6) for 60-90 seconds after adding capsule to container Soybean oil ethanol 2-ethylfuran d-limonene Ethyl acetate 2-methylpropanal 151 56.8 47.4 100 45.6 Diacetyl 82.1 30.0 45.8 57.6 54.1 2-ethylfuran 539 199 --- 331 276 Isobutyl Acetate 610 264 188 436 357 4-ethylguaiacol 88.9 58.5 109 113 77.7 Eugenol 62.8 54.4 128 123 66.0 Total amount 994.8 463.7 518.2 829.6 600.4 Oil preparation --- (0.47x) (0.52x) (0.83x) (0.60x)
[98] All data are the average of two duplicate analyzes.
[99] The total amount does not include the reaction for 2-ethylfuran.
[100] Aroma release from capsule in heated water-90-120 seconds Flavor ingredients GC Headspace Number (1x10E6) vs. Flavor Carrier Soybean oil ethanol 2-ethylfuran d-limonene Ethyl acetate 2-methylpropanal 105 23.6 19.2 41.7 23.5 Diacetyl 78.1 20.3 28.8 35.6 34.7 2-ethylfuran 378 71.8 --- 107 135 Isobutyl Acetate 382 97.2 75.2 162 145 4-ethylguaiacol 102 74.4 88.2 102 54.8 Eugenol 73.9 57.1 104 77.0 40.4 Total amount 741.0 272.6 315.4 418.3 298.4 Oil preparation 1.00x (0.37x) (0.43x) (0.56x) (0.40x)
[101] All data are the average of two duplicate analyzes.
[102] The total amount does not include the reaction for 2-ethylfuran.
[103] Table IV summarizes the fragrance release for each component during the two minute complete analysis, while Table IV summarizes the cumulative release during each time fraction analyzed.
[104] Cumulative release from capsule in heated water-0-120 s Flavor ingredients Cumulative GC Headspace Number (1x10E6) vs. Flavor Carrier Soybean oil ethanol 2-ethylfuran d-limonene Ethyl acetate 2-methylpropanal 752.0 358.8 724.9 1,038.5 544.6 Diacetyl 347.0 129.6 420.8 357.6 426.1 2-ethylfuran 2,291.1 1,096.3 --- 2,452.0 1,623.6 Isobutyl Acetate 2,443.9 1,515.9 2,457.2 3,452.8 2,066.3 4-ethylguaiacol 346.2 244.8 459.3 1,308.2 251.9 Eugenol 211.8 233.9 539.1 369.3 207.5 Total amount 4,100.9 2,483.0 4,601.3 6,526.4 3,496.4 Oil preparation 1.00x (0.61x) 1.12x 1.59x (0.85x)
[105] All data are the average of two duplicate analyzes.
[106] The total amount does not include the reaction for 2-ethylfuran.
[107] Total amount direction release versus time from capsule in heated water Time division Total GC Headspace Number (1x10E6) vs. Flavor Carrier Soybean oil ethanol 2-ethylfuran d-limonene Ethyl acetate 0-10 seconds 21.2 60.8 240.1 56.8 121.0 10-20 seconds 192.9 220.7 784.9 611.9 742.7 20-30 seconds 575.6 458.8 1,079.7 1,058.9 721.3 0-30 seconds 789.7 740.3 2,104.7 2,132.5 1,585.0 30-60 seconds 1,575.4 1,006.4 1,663.0 3,146.0 1,187.4 60-90 seconds 994.8 463.7 518.2 829.6 642.7 90-120 seconds 741.0 272.6 315.4 418.3 320.4 0-120 seconds 4,100.9 2,483.0 4,601.3 6,526.4 3,735.5 Oil preparation 1.00x (0.61x) 1.12x 1.59x (0.91x)
[108] All data are the average of two duplicate analyzes.
[109] The total amount does not include the reaction for 2-ethylfuran.
[110] Table VI summarizes the normalized aroma release for the release with soybean oil control.
[111] Normalized aroma release versus time from capsule in heated water Time fraction Normalized Total GC Headspace Number (1x10E6) vs. Flavor Carrier Soybean oil ethanol 2-ethylfuran d-limonene Ethyl acetate 0-10 seconds 1.00x 2.87x 11.33x 2.68x 5.72x 10-20 seconds 1.00x 1.14x 4.07x 3.17x 3.60x 20-30 seconds 1.00x (0.80x) 1.88 x 1.84x 1.17x 0-30 seconds 1.00x (0.94x) 2.67x 2.70x 1.88 x 30-60 seconds 1.00x (0.64x) 1.06x 2.00x (0.70x) 60-90 seconds 1.00x (0.47x) (0.52x) (0.83x) (0.60x) 90-120 seconds 1.00x (0.37x) (0.43x) (0.56x) (0.40x) 0-120 seconds 1.00x (0.61x) 1.12x 1.59x (0.85x)
[112] All data are the average of two duplicate analyzes.
[113] The total amount does not include the reaction for 2-ethylfuran
[114] Physical Properties of Particles Fragrance additive Particulate Flavor carrier % Flavor % Carrier Density (g / cc) Size (mm) Bulk Density (g / cc) Absolute density (g / cc) Model coffee Soybean oil 30 70 0.93 1.7-2.0 0.54 0.62 Model coffee ethanol 30 70 0.84 1.7-2.0 0.58 0.89 Model coffee 2-ethylfuran 30 70 0.92 1.7-2.0 0.53 0.67 Model coffee d-limonene 30 70 0.87 1.7-2.0 0.48 0.66 Model coffee Ethyl acetate 30 70 0.91 1.7-2.0 0.54 0.68
[115] The preferred water insoluble volatile carrier of the present invention can be seen to work much better than the soybean oil control in all measurements. Ethanol acted relatively incompletely due to the miscibility of the carrier with water. Ethyl acetate served as an intermediate with strong starting aromatic release, somewhat compromised by lower total amount aromatic release due to the slight water solubility of the carrier. Most importantly, the volatile carrier of the present invention released more fragrance during the first 30 seconds, which is more important than soybean oil controls without producing residual surface oil.
[116] <Example 6>
[117] This example demonstrates that when combined into a new volatile carrier and encapsulated according to the method of Example 5, the release of complex artificial coffee aroma is enhanced. A skilled flavourer has formulated artificial coffee flavors containing more than 20 ingredients into several different carrier liquids. The concentration of flavor in each carrier was constant at approximately 30% by weight. A mixture of two conventional carriers, propylene glycol and ethanol, and two different novel volatile carriers of this invention, d-limonene and 2-ethylfuran, were compared. Each system was encapsulated in a coffee matrix according to the method described in Example 5. The capsules were of similar size and the same amount was added to hot water. The experienced examiner concluded that the most potent aroma eruption was a capsule containing the flavor blended in 2-ethylfuran, followed by a capsule containing the blend blended in d-limonene. No surface oil was observed in any of these capsules. Capsules containing the flavor blended into a mixture of propylene glycol and ethanol did not provide strong fragrance ejection.
[118] <Example 7>
[119] This example demonstrates the utility and versatility of the present invention in preparing encapsulated flavors with enhanced fragrance release properties for use in granular soluble coffee beverage products. The skilled flavourer individually formulated the artificial coffee aromas described in Example 6 into d-ribonene and 2-ethylfuran and encapsulated in a coffee matrix according to the method described in Example 5. The lyophilized "Kenco" Really Rich coffee was reconstituted with water to produce a 50 wt% coffee solution and the soluble coffee capsules were dried in the same finely milled coffee powder. This capsule was made in several different ranges of sizes: 4-6 mesh; 6 to 8 mesh; 8 to 10 mesh; And 10 to 14 mesh. Performance was assessed by combining 0.15 g of capsules with 20 g of Mexwell House Cappuccino powder and reconstituting in 8 oz. Of nearly boiling water. The capsules were dissolved and strongly ejected. Compared to large capsules, small capsules dissolve more rapidly to provide faster fragrance release. The skilled examiner concluded that capsules containing flavors, typically formulated in 2-ethylfuran, produce stronger aroma bursts than capsules containing flavors, formulated in d-limonene. Dissolution of the floating coffee capsules formed the desired marblingized foam color. Residual surface oils were not observed in these tests.
[120] <Example 8>
[121] This example demonstrates that the flavor can be encapsulated in a white capsule matrix that does not form brown spots or streaks in the cappuccino foam. A mixture of 25.2 g of 24DE corn syrup solid and 2.0 g of VersaWhip 600K hydrolyzed soy protein (manufactured by Quest International) was dissolved in 14.8 g of water. The artificial coffee flavor described in Example 6 was d-limonene. And 2-ethylfuran. 7 g of the aromatized carrier was emulsified with 42.0 g of a solution, and then dropped into liquid nitrogen to form frozen particles. The particles were then separated from liquid nitrogen and dried for 48 hours in excess powdered 10DE corn maltodextrin. The bulk density of the particles was about 0.3 g / cc. When sized and evaluated in "Mexwell House Cafe Cappuccino" (registered trademark) according to the method of Example 7, the capsules were dissolved and strongly scented without discoloring the dominant white foam and leaving no surface oil. . The skilled examiner concluded that capsules containing flavors, typically formulated in 2-ethylfuran, produce stronger aroma bursts than capsules containing flavors, formulated in d-limonene. The bulk density of similar capsules prepared without hydrolyzed soy protein was about 0.55 g / cc, not sufficiently soluble, and did not rupture rapidly when added to hot water. It has been found that hydrolyzed milk protein or gelatin can be similarly used in place of hydrolyzed soy protein to allow for greater gas incorporation in solution during mixing, resulting in lower capsule density and increased dissolution rate. . It has also been found that surfactants such as polysorbate 60/80 can optionally be used to further increase the capsule dissolution rate.
[122] Example 9
[123] This embodiment illustrates the ability to improve the aroma of hot instant tea beverages. The method of Example 7 was used to prepare a coffee capsule containing the amaretto flavor mixed in d-limonene. 0.15 g of capsules were added to 2.0 g of Lipton 100% Instant Tea powder with 6-8 mesh capsules. When it was reconstituted with nearly 8 ounces of boiling water, the aroma was strongly flavored. The use of these floating coffee capsules did not adversely affect the appearance or flavor of the beverage and no surface oil remained. The coffee was changed to tea according to the method of Example 5 and the same amaretto flavor was mixed in d-limonene and placed in instant tea to make capsules. A similar evaluation of the 6-8 mesh tea capsules showed that the amaretto aroma was strongly flavored without adversely affecting the appearance or flavor of the beverage and no surface oil remained.
[124] <Example 10>
[125] This example illustrates the ability to improve the orientation of the hot soup mixture. The method of Example 8 was used to prepare a white capsule containing the cream flavor mixed in 2-ethylfuran. 0.15 g of capsule was added to 11.0 g of Lipton Spring Vegetable Cup-a-Soup® instant soup mixture with 6-8 mesh capsules. Reconstituted with 6 ounces of boiling water, the scent of the cream was strong. The use of floating white capsules did not adversely affect the appearance or flavor of the soup and no significant amount of creamy flavor was detected. No remaining surface oil was observed.
[126] <Example 11>
[127] This example illustrates the ability to improve the direction of a hot cocoa mixture. The method of Example 5 was used to mix the amaretto flavor to d-limonene and encapsulate it in instant coffee. 0.15 g of capsule was added to 12.0 g of Swiss Miss® Hot Cocoa mixture (Hunt-Wesson Inc.) with capsules of 6 to 8 mesh. When reconstituted with 8 ounces of boiling water, the aroma was strongly flavored without adversely affecting the appearance or flavor of the beverage. No remaining surface oil was observed.
[128] <Example 12>
[129] This example illustrates the ability of using various other volatile carriers of the present invention to improve the aroma of hot cider beverages. Several almond-cherry flavor systems were prepared by mixing 1 part benzaldehyde with 3 parts volatile carrier. Benzaldehyde was mixed with 3-heptanone, methyl hexanoate, 1-octanol and octanal and the method of Example 8 was used to prepare a white capsule containing almond-cherry flavor in each of these four volatile carriers. . The physical properties of the volatile carriers are shown in Table XVIII below. 0.15 g of capsules were added to 8 ounces of Dominik's (Safeway) branded Apple Cider preheated to 85 ° C. with capsules of 6 to 8 mesh. The almond-cherry aroma was poured in. The greatest aroma strength and the best aroma / carrier balance were obtained from 3-heptanone and methyl hexanoate No remaining surface oil was observed.
[130] Physical properties of the carrier New Volatile Carriers Vapor Pressure ^* (mmHg) Boiling point (℃) Density (g / cc) Water solubility Chemical classification Freezing point (℃) Octanal ~ 2.4 173 0.83 Insoluble Aldehyde -12 1-octanol ~ 0.05 195 0.83 Insoluble Aliphatic alcohol -16 3-heptanone ~ 3.7 149 0.82 Insoluble Ketone -39 Methyl hexanoate ~ 4.0 151 0.89 Insoluble ester -71^* Values reported in the literature and evaluated on the basis of available data. Vapor pressure, density and solubility in water (% by weight) are at 25 ° C.
[131] Example 13
[132] This example illustrates the ability to improve the formulation direction of a gelatin dessert mixture. A solution was prepared by dissolving a mixture of 25.2 g of 24DE corn syrup solids, 2.0 g of VersaWhip 600K and 0.2 g of polysorbate 80 in 14.6 g of water. The raspberry (raspberry) flavor was mixed with ethyl acetate and 7.0 g of the fragrance addition carrier was emulsified in 42.0 g of the solution and then dropped in liquid nitrogen to form frozen particles. The particles were then taken out of liquid nitrogen and dried for 48 hours in excess powdered 10DE corn maltodextrin. 0.2 g of capsules were dry mixed with 8.5 g of Gel-O (R) Sugar Free Raspberry Artificial Gelatin Dessert Mixture in a bowl with white capsules of 8 to 10 mesh. . 3/4 cup of boiling water was added to the mixture and the capsules floated and dissolved to convey a strong raspberry aroma. Similar reconstitution of the mixture without the addition of flavor capsules resulted in a weaker raspberry aroma. The same capsules were evaluated in a Gel-O® brand Sparkling White Grape artificial flavor gelatin dessert.
[133] <Example 14>
[134] This example demonstrates the ability to enhance the orientation of instant oatmeal products. 0.2 g of raspberry capsules described in Example 13 were dry-mixed with 28 g of Quzker ™ instant oatmeal in a bowl. 2/3 cup boiling water was added to the mixture and the capsules dissolved to release a strong raspberry flavor. No remaining surface oil was observed. Oatmeal was similarly rehydrated without the addition of flavor capsules to produce a weak cereal flavor.
[135] <Example 15>
[136] This example demonstrates the ability to enhance the aroma of coffee aroma beverages. 0.2 g of the same amount of two different 6-8 mesh capsule mixtures were mixed with 16 g of General Foods® International Coffee, a Swiss white chocolate artificial flavored Swiss style flavored instant coffee. The raspberry flavor blended with ethyl acetate and the chocolate flavor blended with d-limonene were each encapsulated according to the method of Example 8. When 8 ounces of boiling water was added to the mixture, the capsules floated and dissolved, giving off a strong raspberry chocolate flavor. The mixture was similarly reconstituted without the addition of flavor capsules to produce a soft milk chocolate type aroma. No remaining surface oil was observed.
[137] <Example 16>
[138] This example demonstrates the advantage of using the volatile carrier of the present invention to produce true coffee aroma when using coffee frost as a fragrance source. Coffee oil is typically heated in direct contact with the condensation frost and aromatized to prevent oil freezing. Unfortunately, the heating results in substantial evaporative losses of the desired high volatility and instability components which disproportionately contribute to the aroma, especially coffee freshness and quality. It has been found that the novel volatile carriers of the present invention typically have much lower freezing points than triglyceride oils and therefore can be aromatized by direct contact with the coffee frost without the need for heating. This has been successfully demonstrated for two new carriers, d-limonene and 2-ethylfuran. This carrier was first purified using the method described in Example 2 and then used to prepare four different aromatic added carriers in the following procedure.
[139] The roasted coffee was ground or steamed and the volatiles condensed at a temperature below the freezing point of carbon dioxide, the main component of the coffee frost, to yield two different characteristic yellow frosts. Each of the purified colorless carriers was cooled to about 5 ° C. and directly contacted with two different frosts individually for a sufficient time for the frost to melt and the coffee aroma component to reach equilibrium with the carrier. This carrier did not freeze upon contact with the frost and was aromatized to a high degree with the coffee component with the appropriate solvation capacity, which was confirmed by the yellow color obtained. Indeed, this method has produced true fragrances that are completely volatile, having significantly higher coffee aroma concentrations and odor efficacy compared to flavored coffee oils using conventional means. GC analysis and sensory acceptability judgments were used to confirm their high aroma content. The flavored carrier was encapsulated in the coffee matrix according to the procedure described in Example 5. When the capsules are sized, mixed with instant coffee and reconstituted in hot water, the capsules produce a strong jet of high quality and fresh coffee aroma that cannot be achieved by similar encapsulation of the same amount of conventional flavored coffee oil. Generated. No residual surface oil was observed.
[140] <Example 17>
[141] A cold drink prepared by reconstructing a few drops of hazelt fragrance blended by a skilled fragrance expert with furan in the method of Example 1 in an unscented General Fuse International Coffee® Cappuccino Collus® powder in cold steam milk. Was deposited on the surface. Furan has a vapor pressure of 600 mmHg at 25 ° C., a boiling point of 31 ° C., a density of 0.95 g / cc at 25 ° C., and a freezing point of −86 ° C. and is water insoluble. The aromatic added carrier liquid evaporates from the surface of the beverage and provides aroma above the cup without residual surface oil. Preferred cup aroma can also be obtained by encapsulating the aroma addition carrier in suitable cold water soluble solid particulates or by physically entrapping.
[142] Example 18
[143] This example demonstrates the utility of the present invention in providing encapsulated flavorings with enhanced fragrance release properties for use in the field of roasted and ground coffee making. 1 g of the coffee capsule described in Example 16 containing 2-ethylfuran added to the roasted coffee bean grinder gas frost was mixed with 50 g of blamoca melanost brig ™ roast and ground coffee. The mixture was placed in a filter basket of a Murphy Richard 12-cup coffee maker and brewed with 1 liter of water. Upon contact with the filtered hot water, the capsules dissolved in the filter basket, giving off a very good quality, thick, fresh coffee aroma. The skilled panel judged that the aroma produced in the present invention was much better sensitivity and quality compared to the production direction obtained from similar 50 g / L preparation of the same coffee without capsules.
[144] Melting and suspension time
[145] After six particles were placed in a sealed container fixed to the bottom of a 250 ml beaker, 200 ml of almost boiling water (90-95 ° C.) was added to the beaker, and then the top of the sealed container was opened to describe the examples. The dissolution time of some of the particles, and the time to release to water, were measured. The time required for at least four of the six particles to reach the surface and the time for the particles to dissolve completely were measured with a stopwatch. The sealed container was made from the cylindrical portion of the syringe reduced to a length of about 1/2 inch. The container was sealed and opened using a syringe plunger. After hot water was added to the beaker, the plunger was removed to open the sealed container and the stopwatch was pressed. The time at which the particles reached the surface and the time of complete dissolution were visually measured and measured with a stopwatch. The result is as follows:
[146] Aroma composition Particulate Flavor ingredients carrier Flavor Ingredients% carrier% Density (g / cc) Size (mm) Bulk Density (g / cc) Absolute density (g / cc) Float time (seconds) Total dissolved time (seconds) coffee d-limonene 2.00 98.00 0.91 1.2-1.5 0.33 0.41 One 3 chocolate d-limonene 0.65 99.35 0.84 2.0-2.4 0.43 0.43 One 2 Amaretto d-limonene 23.00 61.00 0.90 1.7-2.0 0.63 0.63 20 90 Daily cream 2-ethylfuran 38.50 61.50 0.99 1.7-2.0 0.64 0.64 5 45 Cherry / Almond Octanal 25.00 75.00 0.88 1.7-2.0 0.58 0.58 20 30 Cherry / Almond 1-octane 25.00 75.00 0.88 1.7-2.0 0.57 0.57 20 90 Cherry / Almond Methyl hexanoate 25.00 75.00 0.93 1.7-2.0 0.56 0.56 20 90 Raspberries Ethyl acetate 13.95 86.05 0.92 1.7-2.0 0.49 0.49 One 2
[1] The present invention relates to compositions that provide fragrance in the manufacture of dehydrated food compositions, dehydrated food compositions containing such aroma addition compositions, and methods of making food from such dehydrated food compositions.

权利要求:
Claims (31)
[1" claim-type="Currently amended] A particle having a water-soluble solid matrix physically trapping the food aroma additive composition therein, wherein the food aroma additive composition comprises a volatile food aroma component and a volatile organic carrier other than a natural essential oil, wherein the volatile organic carrier Is in the liquid phase at 25 ° C. and atmospheric pressure and has a vapor pressure of at least 0.01 mmHg at 25 ° C., a boiling point in the range of 25 to 250 ° C., a density of less than 1.0 g / cc at 25 ° C. and a water solubility of up to about 10% at 25 ° C. , Granular food preparation aroma composition.
[2" claim-type="Currently amended] The particulate composition of claim 1, wherein the carrier is present in an amount of at least 25% by weight based on the total weight of the aromatic component and the carrier.
[3" claim-type="Currently amended] The granular composition of claim 1, wherein the carrier is present in an amount of at least 35% by weight based on the total weight of the aromatic component and the carrier.
[4" claim-type="Currently amended] The particulate composition of claim 1, wherein the carrier is present in an amount of at least 50% by weight based on the total weight of the aromatic component and the carrier.
[5" claim-type="Currently amended] The granular composition of claim 1, wherein the particles have an absolute density of 0.2 to 0.99 g / cc.
[6" claim-type="Currently amended] The granular composition of claim 1, wherein the particles have a size of 0.1 to 10 mm.
[7" claim-type="Currently amended] The volatile carrier of claim 1, wherein the volatile carrier has a vapor pressure of at least 0.5 mmHg at 25 ° C., a boiling point in the range of 25 to 200 ° C., a density of less than 1.0 g / cc at 25 ° C., and a water solubility of about 5% or less at 25 ° C. Granular composition.
[8" claim-type="Currently amended] The particulate composition of claim 1, wherein the volatile carrier has a vapor pressure of at least 2 mmHg at 25 ° C., a boiling point in the range of 25-100 ° C., a density in the range of 0.7 to 0.99 g / cc at 25 ° C. and is water insoluble.
[9" claim-type="Currently amended] The particulate composition of claim 8, wherein the volatile carrier has a density in the range of 0.8 to 0.95 g / cc at 25 ° C. 10.
[10" claim-type="Currently amended] The granular composition of claim 1, wherein the volatile carrier has a boiling point in the range of 25 to 50 ° C.
[11" claim-type="Currently amended] The granular composition of claim 1, wherein said food aroma component is a composite.
[12" claim-type="Currently amended] The granular composition of claim 1, wherein said carrier is a composite.
[13" claim-type="Currently amended] The granular composition of claim 1, wherein said food aroma component and said carrier are composites.
[14" claim-type="Currently amended] The granular composition of claim 1, wherein the particles consist of a capsule having a water soluble solid capsule shell containing the food fragrance additive composition in a capsule.
[15" claim-type="Currently amended] The granular composition of claim 1, wherein said water soluble solid matrix is from coffee.
[16" claim-type="Currently amended] The particulate composition of claim 1, wherein the volatile carrier is selected from the group consisting of monoterpene hydrocarbons, esters and alkyl furans.
[17" claim-type="Currently amended] The granular composition of claim 1, wherein the volatile carrier is selected from the group consisting of d-limonene, 2-ethylfuran, 2-methylfuran, 2,5-dimethylfuran and ethyl acetate.
[18" claim-type="Currently amended] The granular composition of claim 1, wherein the carrier comprises a plurality of compounds belonging to the same chemical class.
[19" claim-type="Currently amended] The granular composition of claim 1, wherein the particles have an absolute density of 0.3 to 0.99 g / cc.
[20" claim-type="Currently amended] 15. The granular composition of claim 14, wherein the capsule shell comprises a substance selected from the group consisting of sugars, hydrolyzed starch products, hydrocolloids, hydrolyzed proteins, soluble coffee and soluble tea.
[21" claim-type="Currently amended] The composition of claim 1, wherein the fragrance addition composition comprises one or more optional ingredients selected from the group consisting of surfactants, dispersants, non-volatile edible fats or oils, volatile co-solvents, gaseous propellants, and dissolved edible solids. And wherein the total amount thereof does not exceed 100% by weight based on the total weight of the carrier and the aromatic component.
[22" claim-type="Currently amended] A food ingredient and a granular food preparation aroma component for providing fragrance when preparing a food or beverage from the dehydrated food or beverage product composition, wherein the granular food preparation aroma component physically contains the food aroma additive composition therein. And particles having a water soluble solid matrix captured by the composition, wherein the food aroma additive composition comprises a volatile food aroma component and a volatile organic carrier which are not natural essential oils, wherein the volatile organic carrier is in liquid form at 25 ° C. and atmospheric pressure. Dehydrated foods or beverage products, characterized in that they are present and have a vapor pressure of at least 0.01 mmHg at 25 ° C., a boiling point in the range of 25 to 250 ° C., a density of less than 1.0 g / cc at 25 ° C. and a water solubility of up to about 10% at 25 ° C. Composition.
[23" claim-type="Currently amended] 23. A food or beverage product composition according to Claim 22, wherein said food ingredient is granular and said composition is a dry-mixed food composition.
[24" claim-type="Currently amended] 24. A food or beverage product composition according to claim 23, wherein said granular food ingredient comprises a member selected from the group consisting of soluble coffee and soluble tea.
[25" claim-type="Currently amended] 23. A food or beverage product composition according to claim 22, wherein said granular food preparation aroma component has a particle size of 0.1 to 10 mm.
[26" claim-type="Currently amended] The food or beverage product composition of claim 22 further comprising at least one member selected from the group consisting of sweeteners, creamers, bulking agents, fillers, flavoring agents, colorants, pH adjusters, buffers and gasifying agents.
[27" claim-type="Currently amended] Providing a dehydrated food composition comprising a food ingredient and a food preparation aroma ingredient for providing fragrance when preparing a food or beverage from the dehydrated food or beverage product composition, and hydrating the food composition at a food preparation temperature Wherein said granular food preparation aroma component comprises particles having a water soluble solid matrix physically trapping therein said food aroma additive composition, said food aroma additive composition being a volatile food aroma component rather than a natural essential oil, and A volatile organic carrier, the volatile organic carrier being in a liquid phase at 25 ° C. and atmospheric pressure and having a vapor pressure of at least 0.01 mmHg at 25 ° C., a boiling point in the range of 25 to 250 ° C., a density of less than 1.0 g / cc at 25 ° C. and 25 ° C. Dehydrated food or beverage product composition, characterized in that it has a water solubility of 10% or less. From how to prepare the food or beverage.
[28" claim-type="Currently amended] The method of claim 27 wherein said food preparation temperature is 75-100 ° C. 29.
[29" claim-type="Currently amended] The method of claim 27 wherein said food preparation temperature is 0-25 ° C. 29.
[30" claim-type="Currently amended] The method of claim 27, wherein the food composition is hydrated by combining the hot aqueous liquid and the dehydrated food composition.
[31" claim-type="Currently amended] The method of claim 27, wherein said aqueous liquid comprises at least one member selected from the group consisting of water and milk.

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同族专利:

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公开号 | 公开日

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US6572905B2|2003-06-03|

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AU2002232667B2|2007-11-29|

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US20020127302A1|2002-09-12|

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WO2002049450A3|2002-11-07|

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PL204987B1|2010-02-26|

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BR0116503A|2004-07-06|

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CN1297213C|2007-01-31|

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RU2279814C2|2006-07-20|

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RU2003122212A|2005-02-20|

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KR100870614B1|2008-11-25|

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JP4159356B2|2008-10-01|

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CA2432843A1|2002-06-27|

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JP2004518423A|2004-06-24|

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EP1367909A2|2003-12-10|

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CN1538810A|2004-10-20|

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AU3266702A|2002-07-01|

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PL363242A1|2004-11-15|

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WO2002049450A2|2002-06-27|

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MXPA03005734A|2004-04-02|

引用文献:

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公开号 | 申请日 | 公开日 | 申请人 | 专利标题

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法律状态:
2000-12-21|Priority to US09/745,101

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2000-12-21|Priority to US09/745,101

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2001-12-19|Application filed by 크래프트 후우즈 홀딩즈 인코포레이티드

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2001-12-19|Priority to PCT/US2001/049358

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2004-02-14|Publication of KR20040014443A

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2008-11-25|Application granted

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2008-11-25|Publication of KR100870614B1

优先权:

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申请号 | 申请日 | 专利标题

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US09/745,101|US6572905B2|2000-12-21|2000-12-21|Preparation aroma system for dehydrated food product compositions|

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US09/745,101|2000-12-21|

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PCT/US2001/049358|WO2002049450A2|2000-12-21|2001-12-19|Food preparation aroma system for dehydratid food product compositions|