CN1044580A - Transmit the flavour of food products agent with microballon, promote the flavours in food products feature - Google Patents
Transmit the flavour of food products agent with microballon, promote the flavours in food products feature Download PDFInfo
- Publication number
- CN1044580A CN1044580A CN90100584A CN90100584A CN1044580A CN 1044580 A CN1044580 A CN 1044580A CN 90100584 A CN90100584 A CN 90100584A CN 90100584 A CN90100584 A CN 90100584A CN 1044580 A CN1044580 A CN 1044580A
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- CN
- China
- Prior art keywords
- pearl
- microballon
- agent
- food
- flavouring agent
- Prior art date
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- 208000004631 alopecia areata Diseases 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 239000001045 blue dye Substances 0.000 description 1
- 235000019282 butylated hydroxyanisole Nutrition 0.000 description 1
- 235000010354 butylated hydroxytoluene Nutrition 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000008370 chocolate flavor Substances 0.000 description 1
- 235000011967 chocolate pudding Nutrition 0.000 description 1
- 239000010500 citrus oil Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000007334 copolymerization reaction Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 239000003431 cross linking reagent Substances 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 229920000359 diblock copolymer Polymers 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 235000019325 ethyl cellulose Nutrition 0.000 description 1
- 229920001249 ethyl cellulose Polymers 0.000 description 1
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 1
- 235000010944 ethyl methyl cellulose Nutrition 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
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- 235000015244 frankfurter Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
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- 230000004927 fusion Effects 0.000 description 1
- 239000010649 ginger oil Substances 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 239000003979 granulating agent Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- LHGVFZTZFXWLCP-UHFFFAOYSA-N guaiacol Chemical class COC1=CC=CC=C1O LHGVFZTZFXWLCP-UHFFFAOYSA-N 0.000 description 1
- 229940116364 hard fat Drugs 0.000 description 1
- 239000010514 hydrogenated cottonseed oil Substances 0.000 description 1
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 1
- 235000019447 hydroxyethyl cellulose Nutrition 0.000 description 1
- 239000001863 hydroxypropyl cellulose Substances 0.000 description 1
- 235000010977 hydroxypropyl cellulose Nutrition 0.000 description 1
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 description 1
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 description 1
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 description 1
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 235000021539 instant coffee Nutrition 0.000 description 1
- 235000015250 liver sausages Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- OSWPMRLSEDHDFF-UHFFFAOYSA-N methyl salicylate Chemical compound COC(=O)C1=CC=CC=C1O OSWPMRLSEDHDFF-UHFFFAOYSA-N 0.000 description 1
- 229920003087 methylethyl cellulose Polymers 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- TVMXDCGIABBOFY-UHFFFAOYSA-N n-Octanol Natural products CCCCCCCC TVMXDCGIABBOFY-UHFFFAOYSA-N 0.000 description 1
- 229920001206 natural gum Polymers 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 229940092253 ovalbumin Drugs 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 230000000379 polymerizing effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000002028 premature Effects 0.000 description 1
- 125000001436 propyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 239000000376 reactant Substances 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 235000015175 salami Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000000935 solvent evaporation Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000011232 storage material Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000010557 suspension polymerization reaction Methods 0.000 description 1
- 229920003046 tetrablock copolymer Polymers 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 229920000428 triblock copolymer Polymers 0.000 description 1
- 229920002554 vinyl polymer Polymers 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 229920003176 water-insoluble polymer Polymers 0.000 description 1
- 239000001993 wax Substances 0.000 description 1
- 238000004018 waxing Methods 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
- A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L27/74—Fixation, conservation, or encapsulation of flavouring agents with a synthetic polymer matrix or excipient, e.g. vinylic, acrylic polymers
-
- 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
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Confectionery (AREA)
Abstract
A kind of food and the method for preparing this food that contains the porous polymeric pearl of useful flavouring agent composition infiltration.
Description
The present invention relates to the flavour of food products agent widely, in more detail, relates to the method that flavour characteristic food has been promoted in preparation.
The flavour of food products agent chemically is being very complicated, and the flavouring agent of numerous food product is an oily mater, and they are the complex mixtures that contain different volatile compounds.Each mixture has its characteristic on substantially, and this specific character is decided with the pattern relative populations and the volatility of its contained compound.
Unfortunately, food processing, transportation and storage all can make food be subjected to heat, and these heat are enough to get rid of the most of volatile ingredient in the flavouring agent.A kind of most of volatile ingredient of flavouring agent is typical " flavor characteristic " or " low boiling " composition.Flavor characteristic in the flavour of food products agent is in case reduce or disappear, then this flavouring agent or contain the typical smell of the food of this flavouring agent will be different significantly.In some cases even can not distinguish this flavouring agent.
With an example this point can be described, many flavouring agents are spray-dired, also are that they are (as gum arabic and the starch) that is dissolved in a kind of gel matrix, and mixture is by the aperture ejection and remove moisture and drying.Formation contains the dried granular material of this flavouring agent.In spray-drying process, have at least some flavor characteristic composition to volatilize in the flavouring agent.
Another problem of some flavour of food products agent is the shelf life.Some flavouring agents in time and oxidation, therefore, even these food are still acceptable, but it no longer makes food have desired local flavor.The other flavouring agent reacts in time together with other food compositions, makes food forfeiture local flavor equally.
Once before food processing, from food, extracted the flavor characteristic composition earlier, after food processing, again the local flavor characteristic component was turned back in the food then.But a kind of like this method can not solve volatilization, the oxidation of local flavor characteristic component in storing the flavour of food products agent or react.
According to the present invention, food is dispersed in the polymeric beads of water-fast, porous, this polymeric beads has micro channel, and one or more flavour of food products agent that contain volatile materials can be permeated in micropore.Another aspect of the present invention is topped one deck water-soluble coating on pearl, flavouring agent is embedded in the pearl, till pearl is exposed in the water.Other method is the coating that can melt when topped one deck heats on pearl, and before the food heating, flavouring agent can not disengage like this.Because pearl of the present invention is polymerization, they have so just delayed the volatilization of flavor characteristic composition to the flavour of food products oil affinity that shows.In addition, the flavour of food products agent is embedded in can reduce the contact of flavouring agent with oxidant in the micro channel, also can reduce in storage, and flavouring agent is with the reaction of other materials in the food.
In the present invention, food (or matrix) contains the polymeric beads of porous, and infiltration has flavouring agent in the micro channel of pearl.Flavouring agent comprises essential oil, synthetic local flavor thing or their mixture, the oil that from plant or fruit, obtains for example, as citrus oils, fruit essence, peppermint oil, Fructus Piperis peppermint oil, fourth fish oil, wintergreen, fennel etc., but be not limited thereto, also often comprise synthetic flavouring agent composition.These those skilled in the art of ripe refining can be combined into the good mixture of organoleptic properties with flavouring agent natural and that synthesize.All these flavouring agents and flavouring agent mixture all belong to the present invention to be considered.
" food " or " food substrate " is meant that those can transmit the edible material that nutrition or taste enjoyment are given human or other animals.Food substrate comprises and has added flavouring agent to strengthen any food of taste.Food substrate comprises meat, baked goods (being bread, cake, sweet crisp short cakes with sesame and pie etc.), pudding, syrup, natural gum etc., but is not limited thereto.Food substrate also comprises mixture dried or that concentrate, and this mixture forms a kind of edible material after adding into water or other compositions, and this material can eat immediately, the back or further the processing back is edible of also can boiling.These mixtures comprise bakery product mixture, soup stock mixture, pudding mixture etc.
Food substrate also comprises liquid beverage and is used for the concentrate of liquid beverage.Concerning liquid beverage or concentrate, before the packing of product, add the porous polymeric pearl that contains flavouring agent, " flavor characteristic " just can not lose like this.When product storing and transportation in, flavouring agent can be discharged in the beverage from pearl.When using water-soluble coating, disengaging of flavouring agent can delay with dissolution time.
Food substrate also comprises the Powdered or granular mixture that is used for liquid beverage, can become liquid beverage when mixing with water.Pulverous or granular beverage mix contains a kind of beverage base-material usually, and this beverage base-material contains flavouring agent (for example coffee or citrus flavors) and sweetener etc. usually.The technology of beverage base-material is known, and it comprises instant coffee, milk and ice-cream bland, fruit beverage etc.The microballon that penetrates into flavouring agent of the present invention can be coated with the last layer water-soluble coating, when water is added in the mixture, disengages flavouring agent (for example from pearl cocoa, chocolate or fruit flavor agent being delivered to the water) during the coating dissolving.Other method is, coats a kind of coating (as fat) on pearl, when adding hot water, during the coating fusing, can obtain the desired characteristic of hot beverage mixture, for example cocoa or coffee.
When producing syrup, process comprises boils a kind of fruit juice (as fruit juice or maple juice) to evaporate moisture.In the method, the flavor characteristic composition has lost, and fractionation is come out the steam that these flavor characteristic compositions can produce when boiling, and is adsorbed onto in the microballon, adds coating then, and these microballons can be added back in the syrup.
The present invention notices in above-mentioned food substrate, and when adding water-fast porous polymeric pearl, the size of pearl preferably consumer is imperceptible, and these pearls have been permeated in its porous channel one or more above-mentioned flavouring agents.Granularity with 10 to 100 microns for well, preferably between 20 to 50 microns.The porous polymeric pearl preferably is coated with last layer can influence the coating that local flavor oil disengages, and these local flavor oil are in the micro channel of porous polymeric pearl.This type coating comprise zein, wax, gum arabic, aliphatic acid, fat, food-grade shellac, carbohydrate, silica, water-insoluble polymer (as polyvinyl acetate), protein (as casein), starch, dextrin, modification or unmodified cellulose (as ethyl, methyl, hydroxypropyl or hydroxyethylcellulose).Use this cated pearl can control disengaging of the flavor of local flavor alopecia areata in porous polymeric pearl feature, typical case is that the composition in the pearl is to disengage when the consumer uses this food.
The present invention also notices other food additives is added in the microballon together with flavouring agent.For example, can mix with local flavor oil, this mixture is penetrated in the microballon as antioxidant such as dibutyl hydroxy toluene and butylated hydroxy anisoles.The oxidation of local flavor oil can be postponed in the position of antioxidant in the microballon and local flavor oil.To some local flavor oil (as peppermint oil), oxidation is a specific question, because oxidation can change local flavor.Local flavor oil places micro channel can reduce with oxygen and contacts.Add antioxidant and can promote the keeping quality of flavouring agent.An advantage is that therefore antioxidant can need not have high concentration at local flavor oil in whole food.
Polymeric beads of the present invention polymerization under a kind of like this mode promptly can form micro channel in the polymerization process.This method has narration in the back.Also narrate the extraction of residual monomer below, can make particle penetrate into local flavor oil or its component like this.On pearl, coat one or more coatings then arbitrarily and be added in the food substrate.The polymerization of particulate, the extraction of monomer, the infiltration of particulate and coating etc. elaborate below, then illustrate various Special food of the present invention and polymeric beads in embodiment 1 to 14.
1, the polymerization of polymeric beads
In one embodiment of the invention, polymeric beads is that the full content of this patent at this as a reference according to the method polymerization of United States Patent (USP) 4,690,825 of Won on the 1st September in 1987.More particularly, used pearl can be prepared one or more polymer polymerizings by the free radical suspension polymerization in the food substrate of the present invention.Monomer or a pair of comonomer are dissolved in a kind of inertia birth pore body to form a kind of solution, promptly are suspended in in inconsistent phase of solution or the solvent.This phase or solvent can be the water that has stabilization additives.When solution be suspended in this mutually in after, stir this solution and form solution droplet in being suspended in mutually mutually.After droplet forms, activate this monomer or the monomer in droplet with initiated polymerization, in polymerisation, monomer is interrelated or have two or several monomer polymerization to have the porous bead of porous network structure with formation, and the birth pore body is among the network structure in hole.Activation can excite with the initator that is insoluble to monomer solution.Other method is that activation can excite with a kind of energy (for example radiation).Inertia birth pore body be when polymerization as internal diluent, can in the finished product pearl, introduce the network structure in desired spongy microcellular structure or hole.Inertia birth pore body in polymerization and different monomers react or suppress polymerisation.Pearl can be expanded in inertia birth pore body or not expand.After forming porous bead, with the pearl homophase separately, carry out once or extract several times, for example unreacted monomer of flush away or impurity from the pearl.After extracting by the method for following narration, the pearl of dry gained, contain the flour of the pearl of not being with birth pore body or solvent.
For example, the monomer that can be used for being formed for the porous polymeric pearl of food of the present invention is a kind of divinylbenzene and cinnamic copolymer.Such pearl can polymerization in water, and method therefor can be the patent of above-mentioned Won or carry out with the method that following embodiment 1 is narrated.A kind of copolymer as using, because normally incomplete reaction of monomer (the non-food stuff additive of approval), when therefore if desired pearl being used for food, the concentration of unnecessary monomer should be reduced to 30ppm, below [according to (Food Chemical Codex Food Chemistry thing rules, the third edition, 42 pages) the styrene monomer standard that is used for the food-grade SBR styrene butadiene rubbers of regulation].After the polymerisation, it is very low that the amount of the free cross-linker in the pearl (divinylbenzene) is compared with styrene, and this is because divinylbenzene has two response locations, therefore has more activity than styrene.Therefore, extract and mainly be meant the extraction styrene monomer, the amount of the divinylbenzene that exists in the polymer very has been near or below 30ppm.Extracting method is in following the 2nd joint and among the embodiment 1 explanation is arranged.
For fear of or reduce the extraction work of monomer, can carry out copolymerization with divinylbenzene with the food-grade monomer of divinylbenzene polymerization with a kind of.So-called food-grade monomer is meant any monomer, this monomer is defined as permission and directly adds to for the food additives in human consumption's the food or in complete works of the 21st big class of CFR, the 182nd part is decided to be those materials of being commonly considered as safe in the 172nd part of CFR complete works (CFR) the 21st big class.The example of these monomers is following one or more: chavicol methyl ether, limonene, carvol, fragrant phenol of fourth hand and ocimenum.Because limonene is a kind of naturally occurring compound in many cedra fruits, thus with it as illustration.Some other example is also proposed among the back embodiment 5.
The food-grade monomer need not to extract, unless wish to extract it as flavouring agent.But in many cases, this food-grade monomer can strengthen flavours in food products.Therefore, the extraction of any monomer after the polymerisation may be the minimizing that only concentrates on divinylbenzene, because its concentration is lower, so this is a kind of fairly simple thing.
2, the extraction of monomer
Extract monomer if desired, then can finish with following method, at first water cleans pearl, then washes several times (preferably 3 times) with isopropyl alcohol, washes 4 to 5 times and washes 4 to 5 times with hexane with acetone.Unnecessary solvent evaporates under nitrogen to be removed, and stays the dry pearl of powdery.
3, the infiltration of flavour of food products agent composition in the polymeric beads
It is to finish by pearl being immersed in the bigger flavouring agent composition of equivalent or weight that flavour of food products agent composition penetrates in the hole of polymeric beads, and pearl is fully immersed in the flavouring agent composition, and infiltration was carried out preferably 48 hours at least 6 hours.If the stability of flavouring agent or volatility are the problems of a special concern, then infiltration can be carried out under the temperature that reduces.After the infiltration, in total dry weight of load pearl, 60% or mostly are active components.Make in this way, it is possible reaching such load, though the combination of some pearl activator may produce lower load.
In some cases, may need flavouring agent is carried out preliminary treatment.For example, if flavouring agent is a solid, then before infiltration, must in a kind of liquid, dissolve earlier, suspend or the formation slurry.If a kind of liquid flavouring agent is a thickness, then before infiltration, need first dilution.
The viscosity of some flavouring agent may enough be hanged down and then is convenient to infiltration, but low viscosity may cause flavouring agent afterwards processing and/or the storage of food in from porous beads, lose.In this case, then before infiltration or after the infiltration, may need to increase viscosity.This can be by gelling, condense, precipitate or use a kind of thickener to finish.
Yet in another embodiment, use is fusible activating agent or carrier.In this case, infiltration need be carried out under the melting temperature that is higher than activator or carrier/activating mixtures.After the infiltration, remove superfluous fusible composition, pearl is cooled off so that activator is combined in the pearl.
4, polymeric beads coating
As mentioned above, the most handy coating of porous polymeric pearl covers, and can postpone flavouring agent like this and disengage from the hole of pearl, or prevent from storage, to disengage prematurely, comprise the composition of water miscible or transmissibility as the coating of illustration, as HYDROXY PROPYL METHYLCELLULOSE, carbohydrate etc.According to the thickness and the porosity of water-soluble or transmissibility coating, these coatings have delayed flavouring agent and have disengaged from the hole of polymeric beads, before flavouring agent disengages, need the coating dissolving earlier.
Also can use water-fast coating.These coatings comprise that this patent at this as a reference as disclosed food-grade shellac in the United States Patent (USP) 4,673,577 of Patel on the 16th June in 1987.Water-fast wax coating also comprises the U.S. Patent application book 07/137 of Steven E.Zibell, those disclosed wax in 114, the exercise question of this application book is the preparation method that delays to discharge the chewing gum of composition with waxing, this patent at this as a reference, other example has zein.
Also can use the coating of aliphatic acid as pearl.According to the length of chain, aliphatic acid has different water-soluble.Can prepare and have desired water miscible fatty acid mixt, this coating can be controlled the dissolving of coating, until reaching required time.Use the coating of the mixture of various water miscible and water-fast coating agents, can control flavouring agent and from pearl, disengage as porous bead.
In some applications, the coating that adopts heating to dissolve is favourable.For example, in the such hot beverage mixture of coffee or cocoa, the pearl that contains the chocolate flavouring agent can be coated with one deck fat, fat fusing when adding hot water, and when the bakery product compound, flavouring agent disengages from pearl when coating melts.The fusion temperature of these coatings is higher than 30 ℃, preferably is higher than 100 ℃, and coating is fat preferably.
Also has different pearl groups in the food, each pearl group has different coatings, these coatings have different water-soluble or fusing points, perhaps a pearl group or several pearl group are uncoated, and another one or several pearl group are the coatings that scribbles different water-soluble or fusing points, each pearl group discharges their active component one by one, can prolong total release time widely like this.It is useful that the prolongation of flavouring agent discharges, and for example bakery product disengages volatile local flavor and flavor component in the process of baking.There are many methods can be used for coating on pearl.Usually narrate several method below, in the embodiment of back, elaborate.
A, spray-drying
There are the pearl of flavouring agent and the emulsion or the solution spray of embedding encapsulant to advance in the air stream a kind of infiltration, stay cated pearl after the solvent evaporation.Can be with a kind of Niro spray dryer.The flavor characteristic composition that this method can only be used for flavouring agent does not allow in the situation of a large amount of volatilizations.In some cases, this is a kind of available technology, because some flavouring agent is encapsulated in the passage of pearl.In addition, it is very simple that particulate is exposed in the air, and the loss of flavouring agent is also few.
B, spraying cooling
To can produce the pearl that scribbles the embedding encapsulant in suspension spray and the cooling of the pearl in the embedding encapsulant of fusing.
C, fluid bed coating
Pearl is suspended in the air stream (fluid bed).Pearl and in a kind of volatile solvent the solution of embedding encapsulant spray together, solvent is produced the pearl that scribbles the embedding encapsulant by air flow evaporator or drying.
D, granulating/agglomeration
The wet mixture for preparing a kind of pearl and granulating agent, drying and the granular size that is milled to requirement then.
E, gel embedding sealing
Pearl is suspended in the gelatin solution that is cooled to gel, is milled to desired granular size then.
F, melting mixing
Pearl is mixed in the agglomerant of fusing, again hardening by cooling and be milled to desired granular size.
Be to propose embodiments of the invention below with the explanation and the method for illustration.They be not be used for limiting of the present invention.
Embodiment 1
Peppermint is the viscosity soft sweets not
The preparation of A, microballon
Gelatin (250 milligrams) is added in the three-neck flask of inflated with nitrogen.Heat 150 ml waters to 50 ℃ and be added in the flask with the dissolving gelatin.In stirred flask, in the content, add benzoperoxide solution (1.25 grams that just prepared; 1.03 milligram mole) and styrene (22.9 restrain; 0.22 monomer mole) then adds divinylbenzene (12.0 grams; 42 mMs).Heat this mixture to 90 ℃, keep constant mixing speed simultaneously and in flask, pass to nitrogen.
Stir this mixture 2 hours, and be cooled to room temperature, decant supernatant liquor.Clean polymeric beads for several times with hexane, and in hexane (200 milliliters), stir 2 hours to remove superfluous divinylbenzene or styrene, in a vacuum in the microballon of 50 ℃ of dried overnight to obtain doing.
B, permeate microballon with peppermint oil
Get 50% the peppermint oil and 50% the 2% ovalbumin aqueous solution, this mixture of high degree of agitation is dispersed in the water peppermint oil.This solution of microballon equivalent weight among the above-mentioned A was mixed 6 hours.With filtering or the superfluous solution of centrifugation removal.Heat this mixture to about 50-75 ℃ to solidify this solution.The pearl that finally obtains contains the 25%(weight of having an appointment) peppermint oil.
The preparation of C, colloid base-material
Below colloid base-material in the table 1 be according to United States Patent (USP) 3,984,574 preparations.
Table 1
Ingredients weight parts
Polyvinyl acetate 27.36
Oil with hydrogenated soybean 17.76
Partially hydrogenated vegetable oil 10.56
Calcium carbonate 14.4
Polyisobutene (molecular weight 6-12 1,000,000) 20.28
Isobutylene-isoprene copolymer 10.80
The monoglyceride of aliphatic acid and two glyceride 2.04
Hydrogenated cottonseed oil 16.80
With polyvinyl acetate, be added in the agitator after polyisobutene and the isobutylene-isoprene copolymer fusing.Add aliphatic acid, oil and other components then, it is fully mixed to be stirred to mixture.
The preparation of D, peppermint creams
According to the part by weight of defined in the following table 2, with sugar, the corn syrup of 45 ° of Baumes, glycerine, peppermint oil and be added to the base-material of C from the microballon that B obtains.
Table 2
Constituent content (% weight)
Base-material 20.0
Sugar 58.9
45 ° of Baume corn syrup 17.4
Glycerine 0.7
Peppermint oil 0.6
Microballon 2.4
Embodiment 2
Spearmint peppermint sugar-free soft sweets
The little of A, microballon is equipped with
Gelatin (250 milligrams) is added in the three-neck flask of an inflated with nitrogen.Join in the flask with the dissolving gelatin after heating 150 ml waters to 50 ℃.In stirred flask, in the content, add benzoperoxide solution (1.25 grams that just prepared; 1.03 mM) and ocimenum (29.92 the gram; 0.22 monomer mole) then adds divinylbenzene (12.0 grams; 42 mMs).Heat this mixture to 90 ℃, keep constant mixing speed simultaneously and in flask, pass to nitrogen.
Stir this mixture 2 hours, and be cooled to room temperature, decant supernatant liquor.Clean polymeric beads for several times with hexane, and in hexane (200 milliliters), stir 2 hours to remove superfluous divinylbenzene, in a vacuum in the microballon of 50 ℃ of dried overnight to obtain doing.
B, usefulness spearmint peppermint oil infiltration microballon
Get 50: 50 the spearmint peppermint oil and 2% the coca bean gum aqueous solution by volume, vigorous agitation fully is distributed in the coca bean gum solution oil.Microballon among the A is mixed in spearmint peppermint oil and the coca bean gum mixture stirred 24 hours.The cooling raio mixture makes the formation gel.
The preparation of C, spearmint peppermint glue
Ratio according to regulation in the table 3, get colloid base-material (the commodity LADCO Astro Base(A of N.J. Edison's L.A.Dreyfus company) 2031) with 70% sorbitol aqueous solution, crystalline sorbitol, the microballon of B together mixes to obtain the spearmint peppermint creams in glycerine, spearmint peppermint oil and this enforcement, and it is rolled into sheet and cuts into fritter.
Table 3
Constituent content (% weight)
LADCO Astro base-material (A) 2,031 25.0
70% sorbitol solution 15.0
Sorbierite 51.3
Glycerine 5.0
Spearmint peppermint oil 1.3
Microballon 2.4
Embodiment 3
The cherry jelly of sugaring
The preparation of A, microballon
Gelatin (250 milligrams) is added in the three-neck flask of an inflated with nitrogen, joins in the flask with the dissolving gelatin after heating 150 ml waters to 50 ℃.In stirred flask, in the content, add benzoperoxide solution (1.25 grams that just prepared; 1.03 mM) and hesperidene (30 the gram; 0.22 monomer mole) then adds divinylbenzene (12.0 grams; 42 mMs).Heat this mixture to 90 ℃, keep constant mixing speed simultaneously and in flask, pass to nitrogen.
Stirred this mixture 2 hours, and be cooled to room temperature, decant supernatant liquor, clean polymeric beads for several times, in hexane (200 milliliters), stir 2 hours to remove superfluous divinylbenzene, in a vacuum in the microballon of 50 ℃ of dried overnight to obtain doing with hexane.
B, permeate microballon with cherry flavors
The fusing fusing point is 115 a wax, uses cherry flavors (25% wax and 75% flavouring agent by weight) to mix mutually then.Get the microballon among the A, be added in the wax of fusing, after condensing 6 hours, remove superfluous wax, cool off this mixture to obtain permeating the trickle pearl that cherry flavors is arranged and scribble the wax layer with the weight that equates.
The preparation of C, cherry jelly
Ratio according to regulation in the table 4, get colloid base-material (the commodity LADCO of U.S. L.A.Dreyfus company foaming base-material T2198) and be mixed together the soft sweets of tool cherry flavor, be rolled into it large stretch of and cut into fritter with the microballon among corn syrup sugar, glycerine, cherry flavors and the above-mentioned B of 43 ° of Be '.
Table 4
Constituent content (% weight)
LADCO foaming base-material T2198 20.0
43 ° of Be ' corn syrup 25.0
Sugar 52.7
Glycerine 0.5
Cherry flavors 0.6
Microballon 1.2
Embodiment 4
The bar-shaped peppermint creams of sugar
The preparation of A, microballon
Gelatin (250 milligrams) is added in the three-neck flask of an inflated with nitrogen.Join in the flask with the dissolving gelatin after heating 150 ml waters to 50 ℃.In stirred flask, in the content, add benzoperoxide solution (1.25 grams that just prepared; 1.03 mM) and eugenol (36.1 the gram; 0.22 monomer mole) then adds divinylbenzene (12.0 grams; 42 mMs).Heat this mixture to 90 ℃, keep constant mixing speed simultaneously and in flask, pass to nitrogen.
Stir this mixture 2 hours, and be cooled to room temperature, decant supernatant liquor.Clean polymeric beads for several times with hexane, in hexane (200 milliliters), stir 2 hours to remove superfluous divinylbenzene, in a vacuum in the microballon of 50 ℃ of dried overnight to obtain doing.
B, usefulness peppermint flavouring agent infiltration microballon
With the microballon among the present embodiment A, repeat step among the B of embodiment 1, can obtain permeating the microballon that the peppermint flavouring agent is arranged.
C, contain the preparation of sugared bar-shaped peppermint creams
In the ratio of regulation in the following table 5, get colloid base-material (the commodity LADCO Paloja of L.A.Dreyfus company
Base-material) is mixed together to obtain containing sugared bar-shaped peppermint creams with the microballon among 45 ° of Be ' corn syrup, sugar, glycerine, peppermint oil and B.
Table 5
Constituent content (% weight)
LADCO Paloja
Base-material 19.4
45 ° of Be ' corn syrup 19.8
Sugar 58.2
Glycerine 0.5
The agent 0.7 of peppermint oil flavor
Microballon 1.4
Embodiment 5
Alternative microballon prescription
Multiple microballon polymer is arranged applicable to method of the present invention.According to the method for A among the embodiment 3, but change amount, or change monomer, can prepare the microballon of various types with the divinylbenzene polymerization with the monomer of divinylbenzene polymerization.Other method is the amount that also can change divinylbenzene.Below table 6 are prescriptions of this class microballon.
Table 6
The amount of the amount divinylbenzene of monomer monomer
A) chavicol methyl ether (estragole) 32.6 grams; 0.22 mole 33 grams
B) chavicol methyl ether 32.6 grams; 0.22 mole 98 grams
C) allyl cyclohexyl propionate (allyl cyclohexyl propionate) 43.12 grams; 0.22 mole 12 grams
D) allyl cyclohexyl propionate 43.12 grams; 0.22 mole 33 grams
E) allyl cyclohexyl propionate 43.12 grams; 0.22 mole 97 grams
F) ocimenum 29.92 grams; 0.22 mole 12 grams
G) ocimenum 29.92 grams; 0.22 mole 33 grams
H) ocimenum 29.92 grams; 0.22 mole 97 grams
I) divinyl sulfide 18.96 grams; 0.22 mole 12-97 gram
J) ethenyl methyl ketone 15.42 grams; 0.22 mole 12-97 gram
K) 4-methyl-5-vinylthiazole 27.5 grams; 0.22 mole 12-97 gram
L) 2-methyl-5-vinylpyrazine 26.1 grams; 0.22 mole 12-97 gram
M) vinylpyrazine 23.32 grams; 0.22 mole 12-97 gram
N) 1-amylene-3-alcohol 18.92 grams; 0.22 mole 12-97 gram
O) 1-octene-3-alcohol 28.16 grams; 0.22 mole 12-97 gram
P) carvol 33.00 grams; 0.22 mole 12-97 gram
Q) hesperidene 29.92 grams; 0.22 mole 12-97 gram
R) diallyl disulphide 32.18 grams; 0.22 mole 12-97 gram
S) allyl sulphide 25.13 grams; 0.22 mole 12-97 gram
T) allyl 52.12 grams; 0.22 mole 12-97 gram
More than also can be with the monomer of divinylbenzene polymerization with styrene in conjunction with producing desired pearl.In addition, divinylbenzene can be replaced as crosslinking agent with pi-allyl acrylate or other divinyl compounds that is suitable for.
With above-mentioned polymer production microballon, be with producing with the food-grade monomer of divinyl polymerization.Food-grade monomer residual in microballon can provide local flavor to food.Therefore, for the mixture that obtains the suitable food-grade monomer that has the flavour of food products agent to obtain good taste, the composition of the most handy some food-grade monomer and flavour of food products agent is shown in following table 7.
Table 7
Glue flavouring agent monomer
The peppermint chavicol methyl ether, ocimenum, ethenyl methyl ketone, 1-octene
-3-alcohol, 1-amylene-3-alcohol, carvol, hesperidene,
Allyl ionone
The onion divinyl sulfide, diallyl disulphide, allyl sulphide
The citrus ocimenum, carvol, hesperidene
Peanut 4-methyl-5-vinylthiazole, 2-methyl-5
-vinylpyrazine, vinylpyrazine
Meat 4-methyl-5-vinylthiazole, 2-methyl-5-vinyl
Pyrazine, vinylpyrazine, diallyl disulphide, allyl sulphide
The fruit eugenol, cyclohexyl acrylic acid third fat, hesperidene
The Chinese cassia tree chavicol methyl ether, eugenol, hesperidene
The food-grade monomer of polymerization also can form a kind of polymer, and this polymer has the zone to some flavouring agent affinity, and flavouring agent can be absorbed in the microballon, and it can improve microballon and penetrate in the hole of polymeric beads.These zones come down to the polymeric chain of food-grade monomer.If flavouring agent can be dissolved into the food-grade monomer, or the food-grade monomer is had compatibility, then these flavouring agents have affinity probably to the polymeric chain in these zones.
Embodiment 6
The peppermint chewing gum that contains microballon (making) by styrene and butadiene block copolymer
The preparation of A, microballon
The microballon that forms with the block copolymer of styrene and butadiene can be controlled the flexible and porous of microballon.Ratio by styrene and butadiene in the change reactant mixture can make the copolymer polymerization of styrene and butadiene become diblock copolymer, triblock copolymer and Tetrablock copolymer, and this knows in the block copolymer technology.The advantage of the block copolymer of styrene and butadiene is that the soft sweets active component in the microballon can diffuse in the rubber-like zone of microballon, thereby the soft sweets active component is disengaged lentamente.The also comparable styrene of the pearl-more anti-cracking of divinylbenzene pearl that forms.
The method for making of the pearl of styrene and butadiene block copolymer is that this block copolymer (the Kraton D1101 of 5 gram Shell chemical companies) is dissolved in the toluene (150 gram).In another beaker, polyvinyl alcohol (1.5 gram) is dissolved in about 40 ℃ water (450 gram).Get the same styrene monomer of this block copolymer solution (90 gram) and mix, again divinyl benzene monomer (45 gram) and benzoperoxide (1.5 gram) are added in this mixture, at room temperature stir this mixture.The mixture of block copolymer containing is added in the poly-vinyl alcohol solution, stirs the mixture of this combination with a motor-driven agitator.
Heated this mixture at least 4 hours at 80-90 ℃, stir simultaneously.Cool off this mixture, filter to remove pearl.
B, permeate pearl with menthol
Menthol is dissolved in the wax of fusing (95 of fusing points), the ratio of menthol and wax is 75%: 25%.The mixture of fully mixed this fusing, the microballon among the A of weight such as adding is removed superfluous wax, cools off this pearl.
The preparation of C, menthol soft sweets
Colloid base-material with C among the embodiment 4 prepares the menthol soft sweets, gets the microballon of B among the microballon replacement embodiment 4 among the B.
Embodiment 7
Red cherry/grape chewing gum
The preparation of A, microballon
Prepare microballon by the described method of A portion among the embodiment 1.
The infiltration of B, microballon
Press the method partly of B among the embodiment 3, but replace cherry flavors, the grape flavouring agent is penetrated in half of microballon of A part of present embodiment with the grape flavouring agent.Weight such as second half microballon is added to contain 5% blue dye FD﹠amp; In the aqueous solution of 1#, and in solution, kept 6 hours.Remove by filter superfluous solution and dry this pearl.
The coating of C, microballon
On whole pearls, be coated with solution (calculating 70% pearl and 30% shellac with butt) with fluidized bed process with shellac/ethanol.
The preparation of D, soft sweets
Method by C among the embodiment 3 prepares bubble gum, but the consumption of microballon is 2.0%, and the consumption of sugar is 51.9%, adds food, medicine and No. 40 red shallow lakes of used for cosmetic of 100ppm in addition.As C among the embodiment 3, soft sweets contain cherry flavors.During beginning, soft sweets present cherry flavor, when chew extracted from the colloid base-material to cherry flavors after, bubble gum changes over the purple grape local flavor, microballon produces grape local flavor and Lan Se.
Embodiment 8
The not sticking soft sweets of the peppermint of coating pearl
Repeat the step of embodiment 1, but the microballon among the B is coated gelatin layer by the following method.Get earlier 10% microballon by weight, 30% 300Bloom gelatin and 60% water are made into mixture, before adding gelatin and microballon, earlier water are heated to 63 ℃.Cool off this mixture then and make its gelling, grinding this gel becomes cated microballon.Then by in the described soft sweets of allocating the coating microballon into of C among the embodiment 1.
Embodiment 9
Transparent peppermint sugar
Press embodiment 1, described in part A and the B, be prepared into the microballon that infiltration has peppermint oil, fit in mixture in the ratio in the following table 8 then.
Table 8
The loaf sugar prescription
The % weight in grams
Sorbierite ICI834 97.5 62.9
Microballon 0.8 0.5
Dolomol 0.9 0.6
Talcum powder 0.8 0.5
Sorbierite (the commodity ICI834 of Delaware, USA ICI company) and microballon were mixed 15 minutes.Add dolomol and talcum powder, again this composition was stirred 5 minutes.Then mixture is formed transparent peppermint sugar by conventional method.
Embodiment 10
The bacon of acidifying
A, infiltration have the preparation of the microballon of citrus flavors
Press embodiment 1, prepare microballon described in the part A.The solution of forming by citric acid and ascorbic acid of weight such as get, infiltrate through microballon by method described in above the 3rd joint.Be coated with on microballon with fat with spraying cooling coating, the fusing point of hard fat is between the temperature range when bacon usually.
The preparation of B, meat gruel
Microballon in the part A is dispersed in frankfurter, salami, Bologna sausage, liver sausage, the fat of the meat gruel of head cheese etc. mutually in.With meat gruel bowel lavage and ligation in natural casing or cellulose sausage casing.This sausage string can be immersed in the boiling water and boil, and also can boil in fumigating chamber.Microballon can discharge acid lentamente, thereby controls the acidization of meat, has prevented the premature solidification of meat albumen.
Embodiment 11
The low temperature system bread dough of butter local flavor
A, infiltration have the preparation of the microballon of butter
Press the microballon that the described method of part A prepares among the embodiment 1 with the butter extract that concentrates (be added with 0.1% ginger oil) infiltration, microballon was immersed in the extract 6 hours.From the extract of surplus, filter out microballon, on microballon, be coated with high-melting-point (50 ℃) fat with spray cooling again.
The preparation of dough of B, low temperature system bread
By ingredients listed in the conventional method cooperation table 9 and allow its fermentation.Envelope group is long-pending at double the time face to face, and the microballon among a part of A is mixed in the mixture to form low temperature system bread dough, and this dough can freeze standby.Microballon can prevent butter flavouring agent volatilization and oxidation when storing.
Table 9
Become dosis refracta (part)
Bread flour 54
Shortening 5
Sugar 6
Salt 1
Whole milk powder 2
Egg 4
Water 32
Yeast 3
C, low temperature system bread bake with dough
Separate frozen dough and make its fermentation one times to former size.Bake bread at 180 ℃.Be coated in the fat fusing on the microballon when baking, flavouring agent promptly disengages.
Embodiment 12
The chocolate pudding compound
A, infiltration have the preparation of chocolate microballon
Prepare microballon by the described method of part A among the embodiment 1, microballon is immersed in the chocolate flavouring agent absorbs 24 hours.Be coated with gelatin layer on microballon by method described in the embodiment 8.
The preparation of B, pudding compound
The preparation method of pudding compound is added to the microballon in the part A in the listed composition of following table 10.
Table 10
Composition weight %
Sugar 65.2%
Butter oil ball come-up accelerant C W-2
(Illinois State, the Beatrice company in Chicago) 10.0%
Modified tapioca starch (T8-1801)
(the national starch company of New Jersey) 5.5%
Pectin 6.0%
Cocoa power 8.0%
Microballon 1.0%
Salt 0.3%
Burnt sugar coloring 4.0%
The method for preparing pudding with the pudding compound is that hot water (100 ℃) is added in the compound, stirs 3 minutes, and cooling is preferably in refrigerator and cooled and hides half an hour at least then.
Embodiment 13
Citrus flavor beverage mixed powder
In the listed ratio of table 11 dry ingredients is mixed and to be prepared into the beverage base-material.
Table 11
Composition weight %
Sugar 67.5
Glucose 23.6
Citric acid 7.5
Natrium citricum 1.0
Ascorbic acid (Vc) 0.2
Microballon 0.2
Prepare microballon by the described method of part A among the embodiment 1, infiltrate through microballon by the step of implementing part B in 1 with lemon oil and lime oil again, the mixture replacement peppermint oil that different is with lemon oil and lime oil.On microballon, be coated with gelatin layer by method described in the embodiment 8 then, mix with above-mentioned beverage base-material again.Beverage mix (100 gram) same water (24 ounces) mixing can be combined into beverage.
Embodiment 14
The rum cake that available micro-wave oven bakes
A, infiltration have the preparation of the microballon of rum extract
Prepare microballon according to the described method of part A among the embodiment 1, the rum extract of equivalent weight mixes again.Remove superfluous extract with filtration method.Be coated with on the microballon with fat deposit in fusing more than 50 ℃.
The preparation of B, the rum cake syrup that can in micro-wave oven, use
Microballon in the part A is added to the rum cake syrup that can in micro-wave oven, use with preparation in following table 12 ingredients listed.
Table 12
Composition weight %
Microballon 0.07
Sugar 59.93
Water 30.00
Glucose 10.00
Baking of C, cake
Prepare the rum cake by conventional method.Syrup in the part A is poured on the cake.Be placed on cake on the microwave plate and radiation 3 minutes in micro-wave oven.During irradiation, the moisture of rum extract is heated in the microballon, forces the rum local flavor to withdraw from from the microballon hole.Fat not fusing is as yet then forced and is passed fat deposit during as this.
Embodiment 15
The dog food of doing
The preparation of A, meat flavor agent
The preparation method of barbecue flavouring agent is dissolved into 2-methyl-3-furanthiol (200 milligrams) and 2.5-dimethyl-3-furanthiol (200 milligrams) in the ethanol.In this solution, add 2-methyl-3-ethyl pyrazine (50 milligrams) and 4.5-dimethylthiazole again.
B, infiltration have the preparation of the microballon of meat flavor agent
Prepare microballon by the described method of part A among the embodiment 1, microballon was permeated 24 hours in waiting flavouring agent solution of weight of portions A.Filtration removes superfluous solution.The carboxylic propyl methocel of getting equivalent is done with microballon and is mixed and coating, adds entry then and forms wet mixture.Dry again and grind this mixture.
The preparation of C, dried dog food
Microballon among the part B is coated on the dry dog food for preparing by conventional method, and as United States Patent (USP) 3,380,832 is described.Coating process is to be sprinkled upon immediately on the dry dog food after being suspended in microballon in the warm fat, more warm fat is sprayed on the dry dog food.
Embodiment 16
Transparent peppermint candy
To there be the microballon of peppermint oil to be added to (70% sucrose, 30% water) in the syrup by the also infiltration of part A and B preparation among the embodiment 1.This mixture of freeze drying grinds then.In the material that grinds, add dolomol (weight meter 0.9%) and talcum powder (weight meter 0.8%), make sugar by conventional method then and promptly get transparent peppermint sugar.
Embodiment 17
The polymeric beads that contains SBR styrene butadiene rubbers
SBR styrene butadiene rubbers (10.0 gram) is dissolved in the toluene (90.0 gram).In another beaker, polyvinyl alcohol (1.5 gram) is dissolved in about 40 ℃ water (450.0 gram).Hand over same styrene monomer of this copolymer solution (150.0 gram) and divinyl benzene monomer (30.00 gram) to mix.Get benzoperoxide (1.5 gram) and be added in this mixture, at room temperature stir this mixture.Mixture is added in the poly-vinyl alcohol solution together with copolymer, stirs the mixture of this combination with motor-driven agitator.
This mixture stirs simultaneously 80-90 ℃ of heating 4 hours at least.Cool off this mixture, filter out pearl, this pearl can be used in any food among the embodiment of front.
The present invention has narrated several embodiments, also other embodiments can be arranged to the common skillfully people of this technology, and these embodiments all belong within the scope of the present invention.
Claims (28)
1, a kind of method of promoting flavour of food products, this method comprises: with the flavour of food products agent that the contains volatile materials water-fast porous polymeric pearl of infiltrating, the polymeric beads of making is joined in the food.
2, the method for claim 1, this method also comprise with water-soluble coating covering porous polymeric pearl.
3, the coating that the method for claim 1, this method can melt when also comprising with heating covers the porous polymeric pearl.
4, the method for claim 3, its floating coat melt when temperature is higher than 30 ℃.
5, the method for claim 4, its floating coat melt when temperature is higher than 100 ℃.
6, the method for claim 3, wherein food contains the pudding compound.
7, the method for claim 3, wherein food contains bakery product.
8, the method for claim 5, wherein this method comprises that also each pearl group discharges its flavouring agent at different time with multiple porous polymeric pearl group adding.
9, the method for claim 1, this method also comprise with antioxidant infiltration porous polymeric pearl.
10, the method for claim 3, its floating coat contains fat.
11, the method for claim 2, wherein the flavour of food products agent is the oil of emulsification in water.
12, a kind of method that makes liquid concentrate have local flavor, this method comprises uses the evaporation concentrated liquid, adds many porous polymeric pearls, and this polymeric beads contains the flavour of food products agent of being with volatile flavor component.
13, the method for claim 12, wherein liquid contains syrup.
14, the method for claim 13, wherein syrup is a maple syrup, described flavouring agent is the maple syrup flavor components.
15, the method for claim 14, wherein said syrup is a fruit sugar syrups, described flavouring agent is the fruit-like flavour composition.
16, the method for claim 12, wherein said liquid is citrus juice, described flavouring agent is a citrus flavors.
17, the method for claim 12, wherein said liquid is fruit syrup, described flavouring agent is a fruit flavor agent.
18, the method for claim 12, wherein said pearl is topped water-soluble coating.
19, a kind of method that makes the granule state food that becomes beverage after being dissolved in the water have local flavor, this method comprises provides a kind of beverage of solubility in fact base-material, adds the multiple water-fast porous polymeric pearl that contains the beverage flavor agent of volatile materials to this base-material.
20, the method for claim 19, wherein said beverage base-material contains sweetener and fruit flavor agent, and described pearl contains fruit flavor agent.
21, the method for claim 19, wherein said beverage base-material contains the coffee bean extract.
22, the method for claim 19, wherein said pearl contains coffee flavour.
23, the method for claim 21, wherein said pearl contains cacao flavor.
24, the method for claim 21, wherein said pearl contains chocolate flavoring.
25, the method for claim 19, wherein said beverage base-material contains the bland base-material of a kind of milk and ice cream etc.
26, the method for claim 25, wherein said pearl contains the chocolate flavouring agent.
27, the method for claim 26, wherein said pearl contains fruit flavor agent.
28, the method for claim 19, wherein said pearl is coated with the water-soluble coating composition.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US30692489A | 1989-02-06 | 1989-02-06 | |
| US306,924 | 1989-02-06 |
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| CN1044580A true CN1044580A (en) | 1990-08-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN90100584A Pending CN1044580A (en) | 1989-02-06 | 1990-02-06 | Transmit the flavour of food products agent with microballon, promote the flavours in food products feature |
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| CN (1) | CN1044580A (en) |
| AU (1) | AU5166290A (en) |
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| PH (1) | PH27116A (en) |
| WO (1) | WO1990008478A1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104284600A (en) * | 2012-05-04 | 2015-01-14 | 西姆莱斯股份公司 | Substance mixtures |
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| FI904598A0 (en) * | 1989-10-10 | 1990-09-18 | Wrigley W M Jun Co | GRADVIS AEMNESFRIGOERANDE STRUKTURER SOM FRAMSTAELLTS MED FIBERSPINNINGSTEKNIK. |
| US5128155A (en) * | 1990-12-20 | 1992-07-07 | Wm. Wrigley Jr. Company | Flavor releasing structures for chewing gum |
| DE4343670C2 (en) * | 1993-12-21 | 2003-05-28 | Becker & Co Naturinwerk | Edible serving for food |
| US5429827A (en) * | 1994-04-12 | 1995-07-04 | Wm. Wrigley Jr. Company | Method of making improved gum base for fruit-flavored chewing gum |
| US5413799A (en) * | 1994-04-12 | 1995-05-09 | Wm. Wrigley Jr. Company | Method of making fruit-flavored chewing with prolonged flavor intensity |
| PH31445A (en) * | 1994-04-12 | 1998-11-03 | Wrigley W M Jun Co | Fruit flavored chewing gum with prolonged flavor intensity. |
| EP0950088A1 (en) | 1996-12-23 | 1999-10-20 | Quest International B.V. | Particles containing absorbed liquids and methods of making them |
| DE10336146B4 (en) * | 2003-08-07 | 2007-06-28 | Degussa Ag | Process for the stable aromatization of beverages |
| US20060286200A1 (en) * | 2005-04-18 | 2006-12-21 | Castro Armando J | Confections containing flavor delivery systems |
| SE0600887L (en) * | 2006-04-24 | 2007-10-25 | Lyckeby Culinar Ab | Flavor release material and its use in various food products |
| US8353811B2 (en) | 2007-05-30 | 2013-01-15 | Phillip Morris Usa Inc. | Smoking articles enhanced to deliver additives incorporated within electroprocessed microcapsules and nanocapsules, and related methods |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3985298A (en) * | 1973-05-23 | 1976-10-12 | Moleculon Research Corporation | Controlled release materials and method of use |
| US4576826A (en) * | 1980-11-03 | 1986-03-18 | Nestec S. A. | Process for the preparation of flavorant capsules |
| US4384004A (en) * | 1981-06-02 | 1983-05-17 | Warner-Lambert Company | Encapsulated APM and method of preparation |
| US4386106A (en) * | 1981-12-01 | 1983-05-31 | Borden, Inc. | Process for preparing a time delayed release flavorant and an improved flavored chewing gum composition |
| US4497832A (en) * | 1983-04-18 | 1985-02-05 | Warner-Lambert Company | Chewing gum composition having enhanced flavor-sweetness |
| US4804548A (en) * | 1984-10-05 | 1989-02-14 | Warner-Lambert Company | Novel sweetener delivery systems |
| US4705691A (en) * | 1985-11-18 | 1987-11-10 | The Procter & Gamble Co. | Beverage opacifier |
-
1990
- 1990-01-24 NZ NZ232237A patent/NZ232237A/en unknown
- 1990-01-25 WO PCT/US1990/000461 patent/WO1990008478A1/en unknown
- 1990-01-25 AU AU51662/90A patent/AU5166290A/en not_active Abandoned
- 1990-01-30 PH PH39967A patent/PH27116A/en unknown
- 1990-02-06 CN CN90100584A patent/CN1044580A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104284600A (en) * | 2012-05-04 | 2015-01-14 | 西姆莱斯股份公司 | Substance mixtures |
Also Published As
| Publication number | Publication date |
|---|---|
| AU5166290A (en) | 1990-08-24 |
| WO1990008478A1 (en) | 1990-08-09 |
| NZ232237A (en) | 1991-05-28 |
| PH27116A (en) | 1993-03-16 |
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| C06 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication |