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BR0307049A - Método para produzir um pó seco mantendo aroma e sabor de um material lìquido hidratado, e, pó seco - Google Patents

Método para produzir um pó seco mantendo aroma e sabor de um material lìquido hidratado, e, pó seco

Info

Publication number
BR0307049A
BR0307049A BR0307049-2A BR0307049A BR0307049A BR 0307049 A BR0307049 A BR 0307049A BR 0307049 A BR0307049 A BR 0307049A BR 0307049 A BR0307049 A BR 0307049A
Authority
BR
Brazil
Prior art keywords
dry powder
producing
flavor
taste
liquid material
Prior art date
Application number
BR0307049-2A
Other languages
English (en)
Inventor
Aiji Watanabe
Junichi Katouno
Teruo Yoshida
Susumu Tsujimoto
Original Assignee
Ajinomoto Kk
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ajinomoto Kk filed Critical Ajinomoto Kk
Publication of BR0307049A publication Critical patent/BR0307049A/pt

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D1/00—Evaporating
    • B01D1/16—Evaporating by spraying
    • B01D1/18—Evaporating by spraying to obtain dry solids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/90—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution
    • A23B2/93—Spray drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14—Dried spices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Seasonings (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Soy Sauces And Products Related Thereto (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

"MéTODO PARA PRODUZIR UM Pó SECO MANTENDO AROMA E SABOR DE UM MATERIAL LìQUIDO HIDRATADO, E, Pó SECO". Para fornecer um processo de secagem por pulverização por meio do qual um pó seco retendo os componentes de sabor e aroma de um material, tendo solubilidade e sendo livre de degradação térmica pode ser produzido em uma quantidade grande. Um processo para produzir um pó seco retendo componentes de sabor e aroma que é um processo para produzir um pó seco mediante secagem por pulverização de um material contendo água que tem os componentes de sabor e aroma opcionalmente juntos com um componente higroscópico, caracterizado em que o material é secado por pulverização no estado de gotículas finas em uma atmosfera de gás de uma temperatura de saída de um secador de pulverização de 20 a 90<198>C e uma umidade relativa na saída de 1 a 40 % de UR para dar um pó seco tendo um tamanho de grão médio de 0,1 a 15 <109>m.
BR0307049-2A 2002-02-18 2003-02-05 Método para produzir um pó seco mantendo aroma e sabor de um material lìquido hidratado, e, pó seco BR0307049A (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2002040493 2002-02-18
JP2002201847 2002-07-10
PCT/JP2003/001197 WO2003068007A1 (en) 2002-02-18 2003-02-05 Dry powder holding flavor and aroma components and process for producing the same

Publications (1)

Publication Number Publication Date
BR0307049A true BR0307049A (pt) 2004-10-26

Family

ID=27736542

Family Applications (1)

Application Number Title Priority Date Filing Date
BR0307049-2A BR0307049A (pt) 2002-02-18 2003-02-05 Método para produzir um pó seco mantendo aroma e sabor de um material lìquido hidratado, e, pó seco

Country Status (7)

Country Link
US (1) US20050031769A1 (pt)
EP (1) EP1477073A4 (pt)
JP (1) JP4482924B2 (pt)
CN (1) CN100448373C (pt)
AU (1) AU2003207241A1 (pt)
BR (1) BR0307049A (pt)
WO (1) WO2003068007A1 (pt)

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CA2868073C (en) 2012-03-30 2020-12-29 Givaudan S.A. N-acyl proline derivatives as food flavouring compounds
JP5956285B2 (ja) * 2012-08-17 2016-07-27 キッコーマン株式会社 顆粒醤油の製造法及び顆粒醤油
GB2513323A (en) * 2013-04-22 2014-10-29 Anastassios Hadjicocolis Method and apparatus for manufacturing dry powders
CN103404823A (zh) * 2013-07-18 2013-11-27 保定味群食品科技股份有限公司 一种防止粉末调味品起尘、吸潮和结块的方法
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CN105636934B (zh) 2013-10-02 2019-03-29 奇华顿股份有限公司 N-酰化的2-氨基异丁酸化合物和包含它们的香味组合物
US20160227825A1 (en) 2013-10-02 2016-08-11 Givaudan Sa Organic Compounds having Taste-Modifying Properties
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Also Published As

Publication number Publication date
EP1477073A4 (en) 2006-03-08
CN100448373C (zh) 2009-01-07
EP1477073A1 (en) 2004-11-17
CN1617678A (zh) 2005-05-18
AU2003207241A1 (en) 2003-09-04
JPWO2003068007A1 (ja) 2005-06-02
US20050031769A1 (en) 2005-02-10
WO2003068007A1 (en) 2003-08-21
JP4482924B2 (ja) 2010-06-16

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Legal Events

Date Code Title Description
B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B08F Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette]

Free format text: REFERENTE A 10A ANUIDADE.

B08K Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette]

Free format text: REFERENTE AO DESPACHO 8.6 PUBLICADO NA RPI 2196 DE 05/02/2013.

B15K Others concerning applications: alteration of classification

Ipc: B01D 1/18 (2006.01), A23L 3/46 (2006.01), A23L 27/