CN118102884A

CN118102884A - Powdered composition

Info

Publication number: CN118102884A
Application number: CN202280051835.2A
Authority: CN
Inventors: 张建; H·芒特
Original assignee: Firmenich SA
Current assignee: Firmenich SA
Priority date: 2021-08-19
Filing date: 2022-07-25
Publication date: 2024-05-28

Abstract

The present invention relates to a powdered composition comprising a carrier comprising soluble flour and at least one active ingredient. Methods for preparing the compositions and flavored products comprising the compositions of the invention are also objects of the invention.

Description

Powdered composition

Technical Field

The invention relates to a powdered composition comprising a carrier containing soluble cereal flour (flour) and at least one active ingredient. Methods for preparing the compositions and flavored (flavored ) products comprising the compositions of the invention are also objects of the invention.

Background

Consumer demand for "clean label" or "natural" delivery systems is becoming increasingly important, thus promoting the development of new delivery systems. The dried particles are typically prepared from a liquid emulsion and then dried by different methods (e.g., spray drying, film drying, fluid bed drying, etc.). Most emulsions contain a carrier and an active ingredient, such as a flavour (flavors, flavouring/flavour) or fragrance (fragrances, fragrance/daily flavour).

In addition, conventional carriers such as maltodextrin or modified starch are manufactured by various energy intensive processes such as separating starch from cereal flour, modifying the starch and drying steps to obtain a powder. However, it is desirable to use a less refined component having less environmental impact as a carrier material.

However, replacing conventional carriers with other carriers, particularly naturally occurring carriers, often results in poor retention of the active ingredient (e.g., flavor or fragrance) in the carrier material. In addition, the solubility and/or viscosity of some carrier substitutes can also adversely affect the retention of the active ingredient in the carrier material.

In view of the above, there is always a need for other carrier materials that are capable of efficiently retaining active ingredients (greater than 70%), are inexpensive and can be produced by less energy intensive processes.

Disclosure of Invention

The present invention relates to a powdered composition comprising:

a) 40% to 95% of a carrier comprising soluble cereal flour, wherein:

i. The solubility of the flour is greater than or equal to 50% and less than 99% when measured at a flour concentration of 10% w/w in an aqueous solution;

A soluble flour having a viscosity of less than or equal to 400 mPa-s when measured in an aqueous solution at 65 ℃ at a shear rate of 50s ^-1 and a flour concentration of 30% w/w; and

B) From 5% to 60% of at least one active ingredient,

The percentages are defined by weight relative to the total weight of the composition.

Another aspect of the invention relates to a method of preparing a powdered composition of the invention comprising the steps of:

a. partially hydrolyzing insoluble cereal flour by endogenous or exogenous enzymatic hydrolysis to obtain soluble cereal flour;

b. preparing a blend comprising the carrier of the soluble cereal flour obtained in step a), at least one active ingredient and water;

c. spray drying or extruding the blend obtained in step b) to obtain a powdered composition.

Another aspect of the invention relates to a flavored article comprising the composition according to the invention.

Drawings

FIG. 1 flow viscosity of the trami (koji rice) solutions prepared at different solids content levels.

Fig. 2 is a photomicrograph under polarized light. The left graph is the curved rice flour before heat treatment; the right panel shows the heat treated koji rice.

FIG. 3 flow viscosity of the yeast/rice flour solution prepared after heat treatment at a solids content of 27%.

Detailed Description

Unless otherwise indicated, percentages (%) mean weight percentages.

The present invention relates to a powdered composition comprising:

a) 40% to 95% of a carrier comprising soluble cereal flour, wherein:

B) From 5% to 60% of at least one active ingredient,

In a particular embodiment, the composition comprises 45% to 95% carrier.

In a particular embodiment, the composition comprises from 50% to 80% carrier.

According to the invention, the carrier comprises soluble cereal flour. A flour is considered "soluble" when it meets the solubility requirements given above, i.e. when the flour has a solubility of greater than or equal to 50% and less than 99% as measured at a flour concentration of 10% w/w in an aqueous solution.

Solubility is defined as the weight of soluble solids per 100 grams of cereal flour on a dry weight basis.

In a particular embodiment, solubility refers to solubility in an aqueous solution, preferably water, at 25 ℃, wherein the aqueous solution, preferably water, has a pH of 7.

In a particular embodiment, the composition comprises a carrier consisting of soluble cereal flour.

In a particular embodiment, the soluble flour has a solubility of greater than or equal to 70% and less than 90% when measured at a flour concentration of 10% w/w in an aqueous solution.

In a particular embodiment, the soluble flour has a solubility of 70% to 80% or 84% to 90% when measured at a flour concentration of 10% w/w in an aqueous solution.

In a particular embodiment, the solubility of the protein in the soluble cereal flour is greater than or equal to 30%. Protein solubility is defined as the weight of soluble protein per 100 grams of protein on a dry weight basis.

In a particular embodiment, the soluble cereal flour is selected from the group consisting of: soluble corn flour, soluble rice flour, soluble barley flour, soluble oat flour, soluble sorghum flour, soluble wheat flour, soluble defatted pea flour, defatted legume (legume) flour, and any mixtures thereof.

In a particular embodiment, the soluble cereal flour is a soluble rice flour, preferably a soluble yeast flour. In koji rice, rice is considered to be fermented with koji mold (aspergillus oryzae ).

In a particular embodiment, the soluble cereal flour is soluble wheat flour, preferably soluble yeast wheat flour. In koji wheat, wheat is considered to be fermented with koji mold (aspergillus oryzae).

In a particular embodiment, the soluble cereal flour is soluble barley flour, preferably soluble curved barley flour. In the case of koji barley, barley is considered to be fermented with koji mold (aspergillus oryzae).

Naturally occurring flours do not generally meet the above solubility requirements and therefore they must be processed to meet the above solubility requirements. Typically, naturally occurring flours, i.e., starches and proteins contained therein, require partial hydrolysis (i.e., less than 100% hydrolysis) to meet the solubility and viscosity requirements set forth above.

In a particular embodiment, the soluble flour is obtained by partial hydrolysis of insoluble flour, preferably by partial enzymatic hydrolysis of starch and protein contained in the insoluble flour. The insoluble cereal flour may be any kind of insoluble cereal flour, preferably the insoluble cereal flour is selected from the group consisting of corn flour, rice flour, barley flour, oat flour, sorghum flour, wheat flour and any mixtures thereof.

Preferably, the enzymatic hydrolysis of starch and protein contained in the insoluble flour is carried out in the presence of a carbohydrase, such as an amylase, pullulanase or glucoamylase, and in the presence of a protease. The above enzymes may be added to the insoluble flour to induce hydrolysis (exogenous hydrolysis), or the enzymes may already be present in the insoluble flour (endogenous hydrolysis) and only need to be triggered by some sort of trigger, such as heat treatment, to initiate hydrolysis.

In a particular embodiment, the soluble fraction of the soluble flour exhibits a DE value of greater than 10, preferably greater than 20.

In a particular embodiment, the soluble fraction of the soluble flour exhibits a DE value of 10 to 30, preferably 15 to 25.

Dextrose Equivalent (DE) can be determined, for example, by using the method reported in "Y.Rong,M.Sillick,C.M.Gregson.Determination of dextrose equivalent value and number average molecular weight of maltodextrin by osmometry.Journal of Food Science,2009,74(1),pp.C33-C40.)". Thus, in a particular embodiment, dextrose Equivalent (DE) is determined by osmometry, preferably freezing point osmometry.

The DE value (dextrose equivalent) represents the degree of polymerization of the starch contained in the soluble flour, i.e., the number of monosaccharide units in the soluble flour.

The DE value is calculated as follows:

the higher the DE value, the higher the content of monosaccharides (glucose) and short-chain polymers. Glucose (dextrose) has a DE value of 100; untreated (native) starch has a DE value of about zero. Since hydrolyzed starch consists of a mixture of polymers of different lengths, the DE value is an average value.

The carrier in the powdered composition according to the invention needs to meet certain viscosity requirements as defined above. For measuring the viscosity, an Anton Paar MCR302 rheometer (Anton Paar USA inc., ashland, VA) may be used, for example.

In a particular embodiment, the soluble flour has a viscosity of 20 to 400 mPa-s, preferably 30 to 300 mPa-s under the above conditions, when measured in an aqueous solution at 65 ℃ at a shear rate of 50s ^-1 and a flour concentration of 30% w/w.

In a particular embodiment, the soluble flour has a viscosity of 15 to 350 mPa-s when measured in an aqueous solution at 65 ℃ at a shear rate of 50s ^-1 and a flour concentration of 30% w/w.

In a particular embodiment, the carrier comprises a type of soluble cereal flour. In another embodiment, the carrier comprises several different types of soluble cereal flour, for example two, three, four, five or more different types of soluble cereal flour. Preferably, the carrier comprises only one type of soluble cereal flour, such as soluble rice flour.

In a particular embodiment, the carrier comprises additional food material in addition to the soluble cereal flour. The additional food material may be selected from the group consisting of: insoluble cereal flour is preferably insoluble rice flour, non-animal protein is preferably pea protein, soluble fiber is preferably inulin, and/or acacia, and any mixtures thereof.

In one embodiment, the weight ratio of soluble cereal flour to additional food material as defined above is equal to or higher than 1:1.

In one embodiment, the weight ratio of soluble cereal flour to additional food material as defined above is from 5:1 to 1:1, preferably the weight ratio is 1:1.

In a particular embodiment, the carrier further comprises a non-animal protein. The non-animal protein may be selected from the group consisting of: pea protein, lentil protein, rice protein, potato protein, chickpea protein, fava bean protein, mung bean protein, sunflower seed protein, pumpkin seed protein, flax protein, chia seed protein, canola (canola) protein, lupin protein, alfalfa protein, moringa protein, and any mixtures thereof.

In a particular embodiment, the carrier further comprises one or more insoluble cereal flours, preferably insoluble rice flour.

In a particular embodiment, the carrier further comprises one or more soluble fibers, preferably inulin and/or acacia gum.

In a particular embodiment, the carrier is substantially free of modified starch. "modified starch" refers to chemically modified starches, such as octenyl succinate starch and the like. By "substantially free" it is meant that the carrier comprises less than 5%, preferably less than 2%, even more preferably less than 1% by weight based on the total weight of the carrier.

In a particular embodiment, the glass transition temperature (Tg) of the powdered composition is higher than 25 ℃, preferably higher than 40 ℃. The advantage of having such a glass transition temperature is that the powdered composition is stable on storage at room temperature, i.e. it can be safely stored at room temperature.

In a particular embodiment, the powdered composition has a glass transition temperature (Tg) of 40 to 50 ℃.

For measuring the glass transition temperature, for example, a TA Instruments differential scanning calorimeter Q2000 (TA Instruments, NEW CASTLE, DE) may be used.

In a particular embodiment, the powdered composition is obtained by spray drying or extrusion.

In a particular embodiment, the powdered composition further comprises an emulsifier.

According to the invention, the powdered composition comprises at least one active ingredient.

The active ingredients include flavoring and/or perfuming ingredients, which are preferably subjected to oxidation ("oxidizable") and encompass the flavor and fragrance ingredients or compositions currently used in the flavor and/or fragrance industry, including those of natural or synthetic origin, and in the form of single compounds or mixtures thereof. Specific examples of such flavour or fragrance ingredients can be found in the prior literature, for example Fenaroli's Handbook of flavor ingredients,1975, crc Press; SYNTHETIC FOOD ADJUNCTS,1947 by Van novband; or Perfume and Flavor Chemicals,1969,Montclair,New Jersey (USA) of arctander. Many other examples of current flavoring and/or perfuming ingredients can be found in the patent and general literature. The flavoring or perfuming ingredients can be present in admixture with solvents, adjuvants, additives and/or other ingredients, typically those presently used in the flavor and fragrance industry.

As used herein, a "flavoring ingredient" is a compound well known to those skilled in the art of aromatization that is capable of imparting a flavor or taste to a consumer product, or modifying the taste and/or flavor of the consumer product, or the texture or mouthfeel thereof. The flavouring ingredient may be a taste modifier (modifier) or a taste compound.

Examples of taste compounds are salts, inorganic salts, organic acids, sugars, amino acids and their salts, ribonucleotides, and their sources.

A "taste modifier" is understood to be an active ingredient that acts on the consumer's taste receptors, or provides the sensory characteristics associated with the mouthfeel, such as body, smoothness (roundness) or mouth-coating (taste), of the product being consumed. Non-limiting examples of taste modifiers include active ingredients that enhance, modify, or impart salty, fatty, umami, body, thermal or cooling sensations, sweet, sour, tingling (tingling), bitter, or sour.

The term "perfuming ingredient" is understood as a compound which is used as active ingredient in a perfuming preparation or composition to impart a pleasant effect when applied to a surface. In other words, such perfuming ingredients to be considered as perfuming ingredients must be recognized by a person skilled in the art of perfumery as being able to impart or modify in an active or pleasant way the odor of a composition or article or surface, and not just as having an odor. Furthermore, the definition is also intended to include a compound which does not necessarily have an odor but which is capable of modulating the odor of a perfuming composition, perfumed article or surface and thus modifying the perception of the odor of such a composition, article or surface by the user. It also contains malodor counteracting ingredients and compositions. By the term "malodor counteracting ingredient" we mean herein a compound capable of reducing perception of malodor, i.e. unpleasant or aversive odors to the nose of a person, by counteracting and/or masking malodor. In a particular embodiment, these compounds have the ability to react with key compounds that cause known malodors. These reactions result in reduced airborne levels of malodorous substances, thereby reducing perception of malodor.

Flavoring agents derived from or based on fruit (in which citric acid is the predominant naturally occurring acid) include, but are not limited to, for example, citrus fruit (e.g., lemon, lime), limonene, strawberry, orange, and pineapple. In one form, the flavored food is lemon juice, lime juice, or orange juice extracted directly from fruit. Other embodiments of the flavoring agents include juices or liquids extracted from orange, lemon, grapefruit, lime, citron, citrus parvos (CLEMENTINES), mandarin orange (mandarins), mandarin orange (tangerines), and any other citrus fruit or variety or hybrid thereof. In a particular embodiment, the flavoring agent comprises a liquid extracted or distilled from orange, lemon, grapefruit, lime, citron, citrus parviflora, orange, tangerine, any other citrus fruit or variety or hybrid thereof, pomegranate, kiwi, watermelon, apple, banana, blueberry, melon, ginger, sweet pepper, cucumber, passion fruit, mango, pear, tomato, and strawberry.

In a particular embodiment, the at least one active ingredient comprises a flavor oil, preferably an orange flavor oil.

In a particular embodiment, the powdered composition comprises at least one active ingredient in an amount of 5% to 30% based on the total weight of the composition. In a particular embodiment, the powdered composition comprises at least one active ingredient in an amount of 10% to 20% based on the total weight of the composition. In another embodiment, the powdered composition comprises at least one active ingredient in an amount of 6 to 10% based on the total weight of the composition.

In a particular embodiment, at least one active ingredient is encapsulated within a carrier. By "encapsulated" is meant that at least one active ingredient is entrapped within a carrier matrix. Encapsulation of the active ingredient protects the active ingredient from external influences, such as oxidation.

According to a specific embodiment, the flavour may be encapsulated in a plasmodesmata microorganism as described in WO2014/128071 A1.

In step a) of the method according to the invention, the insoluble flour is partially hydrolysed by endogenous or exogenous enzymatic hydrolysis to obtain soluble flour.

In a particular embodiment, in step a), the insoluble flour is partially hydrolysed by endogenous enzymatic hydrolysis to obtain soluble flour.

In a particular embodiment, in step a), the insoluble flour is partially hydrolysed by exogenous enzymatic hydrolysis to obtain soluble flour.

A flour is considered "soluble" when it meets the solubility requirements given above, i.e. when the flour has a solubility of greater than or equal to 50% and less than 99% as measured at a flour concentration of 10% w/w in an aqueous solution. Thus, under given conditions, the solubility of insoluble flour is less than 50%.

The insoluble cereal flour may be any kind of insoluble cereal flour, preferably the insoluble cereal flour is selected from the group consisting of corn flour, rice flour, barley flour, oat flour, sorghum flour, wheat flour and any mixtures thereof. More preferably, the insoluble cereal flour is rice flour, most preferably curved rice flour.

Endogenous enzymatic hydrolysis refers to the conversion of insoluble flour into soluble flour by enzymes inherently (endogenously) present in the insoluble flour. In other words, there is no need to add an external (exogenous) enzyme to the insoluble flour to hydrolyze starch and protein contained in the insoluble flour. Examples of insoluble flours inherently containing enzymes capable of hydrolysing starch and protein are yeast rice flour, yeast wheat flour and yeast barley flour.

In a particular embodiment, the insoluble cereal flour in step a) of the method according to the invention is selected from the group consisting of yeast rice flour, yeast wheat flour and yeast barley flour. Preferably, the insoluble cereal flour is a yeast rice flour.

In a particular embodiment, the endogenous enzymatic hydrolysis in step a) is performed by heat treatment of insoluble flour endogenously comprising starch hydrolyzing enzymes and optionally protein hydrolyzing enzymes, preferably at a temperature of 50 to 85 ℃. More preferably, the endogenous enzymatic hydrolysis in step a) is performed at 70 ℃. Preferably, the heat treatment is carried out for 1 to 6 hours, more preferably 2 to 4 hours. Preferably, the heat treatment is performed with insoluble cereal flour in an aqueous solution, more preferably in water.

In a particular embodiment, the heat treatment for endogenous enzymatic hydrolysis as defined above is followed by an enzyme inactivation step, preferably carried out at a temperature of 80 ℃ to 100 ℃, more preferably at a temperature of 80 ℃ to 90 ℃.

In contrast, exogenous enzymatic hydrolysis refers to the conversion of insoluble flour into soluble flour by the addition of an external enzyme capable of hydrolyzing the starch and optional proteins contained in the insoluble flour. Examples of enzymes capable of hydrolyzing starch are carbohydrases, such as amylase, pullulanase or glucoamylase. Examples of enzymes capable of hydrolysing proteins are proteases, such as papain (papain), bromelain (bromelain), ficin (fictin), kiwi protease (actinidin), zingibain (zingibain) or cynarose (cardosins).

In a specific embodiment, the exogenous enzymatic hydrolysis in step a) is performed by adding starch hydrolyzing enzymes and optionally protein hydrolyzing enzymes to the insoluble flour.

During step a) of the process according to the invention, the insoluble flour is partially hydrolysed to obtain soluble flour. By "partially hydrolyzed" is meant that the starch and protein contained in the insoluble flour is not completely (not 100%) hydrolyzed in order to obtain a soluble flour that meets the solubility and viscosity requirements defined above.

In a particular embodiment, during step b) of the process according to the invention, a blend is prepared comprising the carrier of the soluble cereal flour obtained in step a), at least one active ingredient and water, comprising:

-7.5% to 47.5% carrier;

-0.75 to 30% of at least one active ingredient; and

-50% To 85% water.

The blend obtained in step b) of the process according to the invention may be prepared by any known blending method, such as high shear mixing, sonication or homogenization. Such methods are well known to those skilled in the art.

In a particular embodiment, the blend obtained in step b) of the process according to the invention is an emulsion, preferably an oil-in-water emulsion.

In step c) of the process according to the invention, the blend obtained in step b) is spray dried or extruded to obtain a powdered composition. Spray drying and extrusion are well known methods to those skilled in the art.

In a first alternative of step c), the composition according to the invention is formed by spray-drying the blend, preferably an emulsion, obtained in step b), wherein the solids content (mass of carrier divided by the total mass of carrier and water) is preferably greater than or equal to 20%. An example of a spray drying process can be found in WO 2019/162475 A1.

In a second alternative of step c), the composition according to the invention is formed by extruding the blend obtained in step b).

Extrusion is a technique well known to the skilled person for food processing. During extrusion, the mixed ingredients are forced through openings in a perforated plate or die to produce the desired shape. The extruded food item is then cut to a specific size by a knife blade. The machine that forces the ingredient mixture through the die is called an extruder, and the extruded ingredient mixture is also called an extrudate. The extruder is typically a large rotating screw closely mounted within a fixed barrel, ending in a die. Extrusion processes are described in, for example, US20190289891A1.

Extrusion allows for the mass production of food products by a continuous, efficient system, ensuring uniformity of the final product.

In the case of forming the composition by extrusion (extrusion encapsulation) in step c), the soluble cereal flour obtained in step a) may be spray dried before being used as an ingredient in the preparation of the blend in step b).

In the case of forming the composition by extrusion (extrusion encapsulation), it is preferable to use a twin screw extruder during the extrusion step.

In a particular embodiment, the process according to the invention results in a retention of at least one active ingredient equal to or higher than 80%, preferably higher than 90%.

In a particular embodiment, at least one active ingredient is a flavor oil, and the method according to the invention results in a flavor oil retention equal to or higher than 80%, preferably higher than 90%.

Flavor oil retention was calculated as follows: (absolute amount of flavor oil in final powdered composition/absolute amount of flavor oil used in the preparation process) ×100. Flavor oil retention indicates how effectively the flavor oil is incorporated into the carrier material.

The oil content of the final powdered composition may be determined, for example, by time domain nuclear magnetic resonance (TD-NMR, MINISPEC MQ, bruker, billerica, USA).

Another object of the present invention is a consumer product comprising the composition of the present invention. Preferably, such products are flavoured or aromatised products.

In one form, the present invention relates to a flavoured article comprising a composition according to the present invention.

In a particular embodiment, the flavored article is selected from the group consisting of a beverage dry mix, a hot beverage, a sweet item, and a savoury (savory, salty, spicy, etc. non-sweet) item.

In a particular embodiment, the flavored article is selected from the group consisting of protein powder, protein drinks, protein bars, meat analogs, seafood analogs, and savoury products.

Meat analogs may include pork analogs, deer analogs, beef analogs, veal (veal) analogs, rabbit meat analogs, sausage analogs, deli meat (deli meat) analogs, ham analogs, salami (salami) analogs, peppercorn (pepperoni) analogs, chicken analogs, turkey meat analogs, goose analogs, pheasant meat analogs, pigeon meat analogs, whale meat analogs, lamb meat analogs, goat meat analogs, donkey meat analogs, and squirrel meat analogs.

Marine product analogs may include fish analogs, scallop (scalep) analogs, shrimp analogs, crab meat analogs, shellfish (shellfish) analogs, clam (clam) analogs, squid (squid) analogs, conch analogs, and sea pineapple (SEA PINEAPPLE) analogs.

When the flavored article is a granular or powdered food product, the dry particles can be easily added thereto by dry blending. Typical flavored products are selected from the group consisting of instant soups or sauces, breakfast cereals, milk powder, baby foods, powdered beverages, powdered chocolate beverages, spreads, powdered cereal beverages, chewing gums, effervescent tablets, cereal bars and chocolate bars. The powdered food product or beverage may be intended to be consumed after reconstitution of the product with water, milk and/or juice or another aqueous liquid.

The powdered compositions provided herein may be suitable for delivering flavor to beverages, fluid dairy products, condiments, baked goods, frostings, breading, candies, chewing gums, and other food products.

Beverages include, but are not limited to, carbonated soft drinks, including cola, lemon-lime, root beer, citrus grandis ("cool"), fruit flavored, and creamy soda; powdered beverages, as well as liquid concentrates such as soda syrups (fountain syrup) and fruit juices (cordials); hot beverages, including malt beverages, cocoa, coffee and coffee-based beverages, coffee substitutes and cereal beverages; tea, including dry mix products and ready-to-drink tea (herbs and teas); fruit and vegetable juices and fruit juice flavored beverages, fruit juice beverages, honeydew beverages (nectars), concentrates, panama and various fruit drinks ("ades"); carbonated and non-foaming sweetened and flavored waters; sports/energy/health drink; alcoholic beverages, as well as nonalcoholic and other low-alcoholic products, including beer and malt beverages, cider and wine (non-sparkling, fortified wine and wine juice beverages (wine beer)); other beverages that are hot-processed (infusion, pasteurization, ultra-high temperature, electric heating, or commercial sterilization) and hot-fill packaged; and cold-filled products made by filtration or other fresh-keeping techniques.

Fluid dairy products include, but are not limited to, non-frozen, partially frozen and frozen fluid dairy products such as milk, ice cream, sorbet and yogurt.

Flavoring agents include, but are not limited to, tomato ketchup, mayonnaise, salad dressing, worts Xia Jiang, fruit-flavored ketchup, chocolate sauce, tomato sauce, chilli sauce, and mustard.

Baked goods include, but are not limited to, cakes, biscuits, pastries, breads, doughs, and the like.

Bread fillings include, but are not limited to, low or neutral pH fillings, high, medium or low solids fillings, fruit or milk based (pudding or mousse type) fillings, hot or cold supplemental fillings, and defatted to full fat fillings.

The compositions of the present invention are of particular interest in the following product examples:

baked goods (e.g. bread, dried biscuits (dry biscuits), cakes, other baked goods),

Cereal (oatmeal) products (such as breakfast oatmeal, precooked ready-made rice products, rice flour products, millet and sorghum products, raw or precooked noodles and pasta (pasta) products),

Milk products (e.g. fresh cheese, soft cheese, hard cheese, milk drinks, whey, butter, partially or fully hydrolysed milk protein containing products, fermented milk products, condensed milk and the like),

Dairy products (e.g. fruit or flavoured yoghurt, ice cream, fruit ice, frozen desserts),

Dairy analogues (imitation dairy products) containing non-dairy components (vegetable proteins, vegetable fats),

Confectionery products (e.g. chewing gum, hard candy and soft candy),

Chocolate and a compound sugar coating,

Fat and oil based products or emulsions thereof (e.g. mayonnaise, spreads, margarines, shortenings, seasoned mayonnaise (remoulade), ketchup (dressings), perfumed preparations),

Flavored, salted or processed fish products (e.g. sausage, surimi),

Eggs or egg products (dried eggs, egg white, egg yolk, egg custard (custards)),

Desserts (e.g. gelatin and pudding),

Products made of soy proteins or other soy components (e.g. soymilk and products made therefrom, formulations containing soy lecithin, fermented products such as tofu or tempeh (tempeh) or products made therefrom, soy sauce),

Vegetable products (e.g. tomato paste, sauce, processed and reconstituted vegetables, dried vegetables, deep frozen vegetables, precooked vegetables, vinegar-pickled vegetables, vegetable concentrates or pastes, cooked vegetables, potato products),

Fragrance (spices) or fragrance preparations (e.g. mustard preparations, horseradish preparations), fragrance mixtures, in particular for seasonings, for example in the snack (snacks) field,

Snack foods (e.g. baked or fried potato chips or potato dough products, bread dough products, extrudates based on corn, rice or crushed nuts),

Instant dishes (e.g. instant noodles, rice, pasta, pizza, tortilla) and soups (broth) (e.g. thick soup bases (stock), lumpy soup bases (savory cube), dry soups, instant soups, precooking soups, distilled soups), sauces (instant sauces, dry sauces, ready sauces, gravies, sweet sauces),

Extended meat products (e.g., meat patties, sausages, mexico peppery sauce (chili), sonzebri steak, pizza ingredients, meatballs, ground meat, bologna sauce (bolognas), chicken nuggets, frankfurters, beef).

Examples

The measuring method comprises the following steps:

Measurement of cereal flour solubility:

Solubility was determined by formulating an aqueous solution containing 10% farinaceous solids (dry basis). Duplicate samples were prepared for each flour sample. The solutions were loaded into a bench top centrifuge (Cole PARMER NILES, IL) and spun at 6000rpm for 10 minutes. The supernatant was discarded, the precipitate was transferred to an aluminum pan and dried to constant weight in an oven at 100 ℃. The solubility was calculated and expressed as the weight of soluble solids per 100 grams Gu Fengan weight.

Protein content and solubility measurements:

the nitrogen content of the cereal flour powder was analyzed and then the total protein content was calculated using the nitrogen content multiplied by a factor of 6.25. Protein solubility was determined by formulating an aqueous solution containing 20% cereal flour (dry basis). After thorough mixing, the solution was centrifuged to completely separate the precipitate (insoluble fraction) and the supernatant (soluble fraction). The resulting supernatant was analyzed for nitrogen content. The protein content in the supernatant was then calculated from the nitrogen content using a factor of 6.25. Protein solubility is defined as the amount of protein in the supernatant divided by the amount of protein in the whole solution.

DE value measurement:

Dextrose Equivalent (DE) is measured by using the method reported in "Y.Rong,M.Sillick,C.M.Gregson.Determination of dextrose equivalent value and number average molecular weight of maltodextrin by osmometry.Journal of Food Science,2009,74(1),pp.C33-C40.)". After centrifuging the heat-treated trametes sativa solution, the supernatant was collected for osmolality analysis.

Viscosity measurement:

The flow viscosity of the flour at 65 ℃ for various solids content (dry basis) was measured using an Anton Paar MCR302 rheometer (Anton Paar USA inc., ashland, VA). All samples were well hydrated prior to measurement and concentric cylinders were used.

Residual oil content:

Oil content measurements were made using time domain nuclear magnetic resonance (TD-NMR, MINISPEC MQ, bruker, billerica, USA). Calibration was performed using clean flavor oil. Three analyses were performed on spray dried and extruded prototypes and the average values reported.

Glass transition temperature:

Glass transition temperature (Tg) measurements were performed on a TA Instruments differential scanning calorimeter Q2000 (TA Instruments, NEW CASTLE, germany). A small sample (about 10 mg) was sealed in Tzero sealing discs. The procedure comprises the following steps: equilibrated at-20℃for 5 minutes, warmed to 100℃at 10℃per minute, cooled to-20℃and held isothermal at-20℃for 5 minutes, then warmed to 100℃at 10℃per minute. The glass transition temperature is considered as the inflection point on the second heating ramp (rescan). Each sample was run in duplicate and the average value reported.

Example 1: preparation of soluble yeast rice flour

The moisture content and protein content of rice flour (Ingredion, new jersey, usa) and yeast rice flour (Kohsei Industrial co., LTD, japan) were analyzed. 90 g of rice flour or a mixture of rice flour and 210 g of water was prepared by adding the corresponding cereal flour to preheated water at 70℃and stirring using a propeller mixer. For rice flour and koji flour, the solids content of the mixture was 15% and 27% (on a dry basis), respectively. To avoid a rapid increase in viscosity, the corresponding cereal flour is slowly added over 30 minutes in order to allow time for starch gelatinization and hydrolysis. After all the powder was added, the batch was kept under stirring at 70 ℃ for 4 hours. As starch and proteins break down into smaller molecules, the viscosity of the mixture decreases over time. After 4 hours of incubation, the pH of the solution was adjusted to 4.0. The temperature was then raised and maintained at 80℃for 10 minutes to inactivate the enzymes. Soluble yeast powder of higher solids content was also prepared following the same procedure as described above. A series of rice solutions with solids contents of 15%, 27%, 32%, 36% and 40% were obtained for viscosity characterization.

Fig. 1 shows the flow viscosity of the heat-treated farinaceous solution. It can be observed that the rice flour control (non-curved rice flour) with a solids content of 15% had the highest viscosity, whereas the curved rice flour solution with higher solids content exhibited a much lower viscosity. This indicates that after heat treatment, the starch in the yeast rice flour is largely broken down into smaller molecules.

Table 1 shows the overall solubility of the flour and the solubility of the protein in the flour. After heat treatment, the solubility of the yeast rice flour is 70-90% when the solid content is 27-40%. Since the protein content of the yeast rice flour is 8.3%, the moisture content is 8.5%, and the lipid content is <2%, the rest starch is dominant. Thus, the starch is extensively hydrolyzed during the above-mentioned heat-incubation. In addition, the measured protein solubility of both the koji flour and the rice flour (non-koji flour) was less than 15%, and the protein solubility of the heat-treated koji flour was increased to 30 to 34%, indicating that partial hydrolysis of the protein in the koji flour occurred after the heat treatment.

TABLE 1 solubility, DE value and viscosity of heat-treated rice flour and koji flour

1) The protein content in the solution is below the detection limit.

2) N/A was not measured.

Fig. 2 shows a micrograph of the curved rice flour before and after heat treatment. Strong birefringence was observed in the pre-treated yeast rice flour, indicating the semi-crystalline structure of the starch granules. After heat treatment, the birefringence completely disappeared, indicating complete gelatinization of the starch.

In summary, the starch and protein in the koji flour are broken down into smaller molecules during the heat incubation, resulting in higher solubility and lower viscosity. The obtained soluble yeast rice flour can be used as a cleaning label encapsulation carrier.

Example 2: spray dried orange flavor prepared from yeast rice flour

The batch amount of samples F to H was 20kg. The mixture was prepared by adding the yeast rice flour to preheated water at 70 ℃ in a steam jacketed kettle equipped with a scratch (scratch) surface stirrer and stirring. To avoid rapid viscosity increases, the yeast rice flour was slowly added over 30 minutes to allow time for starch gelatinization and hydrolysis. After all the powder was added, the batch was kept under stirring at 70 ℃ for 4 hours. As starch and proteins break down into smaller molecules, the viscosity of the mixture decreases over time. After 4 hours of incubation, the brix of the solution was measured using a refractometer. The pH of the solution was adjusted to 4.0, then the temperature was raised and maintained at 80 ℃ for 10 minutes to inactivate the enzymes. The resulting solution was transferred to a spray dryer feed tank, which was transferred to a steam jacketed kettle and heated to 65 ℃ with stirring. Orange flavor oil (20% w/w payload) was then added to the solution and mixed for 10 minutes to form a pre-emulsion. The resulting macroemulsion was passed through a two-stage high pressure Gaulin M12 homogenizer (Manton-Gaulin Company, boston, mass.) at a first stage pressure of 14MPa and a second stage pressure of 1.4MPa. Finally, the homogenized emulsion was spray dried with a box dryer (Ernest d. Menu inc., lester, PA, usa) equipped with a high pressure nozzle atomizer. The atomization pressure was set at 7MPa and the inlet air temperature and outlet air temperature were 180 ℃ and 80 ℃, respectively. The resulting powder was analyzed for oil content.

Table 2 shows the oil content of the spray-dried powder with soluble yeast powder as carrier. The heat treated non-curved rice flour (control) showed very high viscosity and was neither homogenized nor sprayed. In contrast, heat-treated koji powder was successfully spray-dried with orange oil. Oil retention was greater than 85%, indicating good encapsulation performance. This suggests that heat treated (soluble) koji powder can be used as a spray-dried carrier without the need for additional emulsifier. In particular, the partially hydrolyzed protein in the koji flour may act as an effective emulsifier.

Table 2. Oil content and oil retention of spray dried orange flavor.

1) Due to the extremely high viscosity, the batch was not homogenized nor sprayed.

2) The batch was successfully processed without significant homogenization and spray problems.

Example 3: spray dried orange flavor using a blend of koji flour and rice flour

Spray-dried encapsulation of blends of different ratios (1:1 and 1:2) of koji flour and rice flour (non-koji flour; ingredion, bridgewater, new jersey, usa) was also evaluated. The sample batch amount of each mixture was 20kg. The mixture was prepared by adding the mixed flour to preheated water at 70 ℃ in a steam jacketed kettle equipped with a scraped surface stirrer and stirring. To avoid rapid viscosity increases, the farinaceous mixture was slowly added over 30 minutes to allow time for starch gelatinization and hydrolysis. After all the powder was added, the batch was kept under stirring at 70 ℃ for 4 hours. As starch and proteins break down into smaller molecules, the viscosity of the mixture decreases over time. After 4 hours of incubation, the brix of the solution was measured using a refractometer as an indicator of the degree of hydrolysis. The pH of the solution was adjusted to 4.0, then the temperature was raised and maintained at 80 ℃ for 10 minutes to inactivate the enzymes. A small sample was taken for analysis and the remaining solution was transferred to a spray dryer feed tank, which was transferred to a steam jacketed kettle and heated to 65 ℃ with stirring. Orange flavor oil (20% w/w payload) was then added to the solution and mixed for 10 minutes to form a pre-emulsion. The resulting macroemulsion was passed through a two-stage high pressure Gaulin M12 homogenizer (Manton-Gaulin Company, boston, mass.) at a first stage pressure of 14MPa and a second stage pressure of 1.4MPa. Finally, the homogenized emulsion was spray dried with a box dryer (Ernest d. Menu inc., lester, PA, usa) equipped with a high pressure nozzle atomizer. The atomization pressure was set at 7MPa and the inlet air temperature and outlet air temperature were 180 ℃ and 80 ℃, respectively. The resulting powder was analyzed for oil content.

Fig. 3 shows the flow viscosity of the rice flour and blends of different proportions of rice flour and rice flour (non-rice flour).

Table 3 shows the oil retention of spray dried orange oil using a blend of rice flour with rice flour (non-rice flour) as a carrier. The viscosity of the heat treated rice blend was too high to be spray-dried for encapsulation at a ratio of 1:2. The heat treated rice blends were successfully spray dried with orange oil at a ratio of 1:1 and achieved high oil retention (> 85%). This suggests that soluble koji flour may be used as a spray-drying vehicle in combination with rice flour (non-koji flour).

Table 3. Oil content and oil retention of spray dried orange flavor.

1) The batch was successfully processed without significant homogenization and spray problems.

2) Due to the extremely high viscosity, the batch was not homogenized nor sprayed.

Example 4: preparation of spray dried vegetarian processed flavor using koji rice and pea protein

Surprisingly, it was found that a blend of soluble yeast rice flour with non-animal proteins can not only act as a carrier material, but at the same time can impart a certain flavor to the composition by the maillard reaction that occurs during heating. The spray-dried encapsulation of vegetarian processed flavor of a blend of soluble yeast rice flour and pea protein (PurisPea 870,870 h, cargill, minnesota, usa) in a 1:1 ratio was evaluated. The sample batch was 20kg. The powder blend (koji flour and pea proteins) was added to preheated water at 70 ℃ and stirred in a steam jacketed kettle equipped with a scraped surface stirrer. The solids content of the batch was 20%, and in order to avoid a rapid increase in viscosity, the powder was slowly added over 30 minutes to allow time for gelatinization and hydrolysis. After all the powder was added, the batch was kept at 70 ℃ for 2 hours with stirring. As starch and proteins break down into smaller molecules, the viscosity of the mixture decreases over time. Then, the ingredients of the vegetarian processed beef-type flavor are added to the kettle and stirred. These components are reducing sugars, amino acids, lipids, etc. The total solids content of the batch, including the yeast rice flour, pea protein and processed flavor ingredients, was 50%. The batch was heated to 121 ℃ for 1 hour to promote maillard type reactions and then cooled to room temperature for spray drying. It should be noted that amino acids decomposed from the yeast rice flour and pea protein are also expected to promote maillard reactions.

Control samples of vegetarian processed beef-type flavors without added yeast rice flour and pea proteins were also made. Briefly, a feedstock comprising reducing sugars, amino acids, lipids, etc. was added to a steam jacketed kettle equipped with a scraped surface stirrer. The batch was heated to 121 ℃ for 1 hour and then cooled to room temperature for spray drying.

The reaction slurry was passed through a two-stage high pressure Gaulin M12 homogenizer (Manton-Gaulin Company, boston, mass.) at a first stage pressure of 14MPa and a second stage pressure of 1.4MPa. Finally, the homogenized emulsion was spray dried with a box dryer (Ernest d. Menu inc., lester, PA, usa) equipped with a high pressure nozzle atomizer. The atomization pressure was set at 7MPa and the inlet air temperature and outlet air temperature were 180 ℃ and 80 ℃, respectively. Sensory evaluation of equal load was performed on the basis of salty water, and the results showed that samples made with koji flour and pea proteins had higher fat umami taste and stronger sulphur-modulating properties than the control samples. The sensory results are listed in table 4 below.

TABLE 4 sensory evaluation of vegetarian processed beef type flavoring

Claims

1. A powdered composition comprising:

a) 40% to 95% of a carrier comprising soluble cereal flour, wherein:

the solubility of the flour is greater than or equal to 50% and less than 99% when measured in an aqueous solution at a flour concentration of 10% w/w;

The soluble flour has a viscosity of less than or equal to 400 mPa-s when measured in an aqueous solution at 65 ℃ at a shear rate of 50s ^-1 and a flour concentration of 30% w/w; and

B) From 5% to 60% of at least one active ingredient,

2. The composition according to claim 1, wherein the composition comprises 50% to 80% carrier.

3. The composition according to claim 1 or 2, wherein the composition comprises 10% to 20% of the at least one active ingredient.

4. A composition according to any one of claims 1 to 3, wherein the at least one active ingredient comprises a flavour oil, preferably an orange flavour oil.

5. Composition according to any one of claims 1 to 4, wherein the soluble cereal flour is a soluble rice flour, preferably a soluble curved rice flour.

6. Composition according to any one of claims 1 to 5, wherein the soluble flour is obtained by partial hydrolysis of insoluble flour, preferably by partial enzymatic hydrolysis of starch and protein contained in the insoluble flour.

7. The composition according to any one of claims 1 to 6, wherein the at least one active ingredient is encapsulated within the carrier.

8. Composition according to any one of claims 1 to 7, wherein the soluble fraction of the soluble flour exhibits a DE value of more than 10, preferably more than 20.

9. The composition according to any one of claims 1 to 8, wherein the carrier further comprises a food material selected from the group consisting of: insoluble cereal flour is preferably insoluble rice flour, non-animal protein is preferably pea protein, soluble fiber is preferably inulin, and/or acacia, and any mixtures thereof.

10. A method of preparing a powdered composition according to any one of the preceding claims, comprising the steps of:

11. The method according to claim 10, wherein the exogenous enzymatic hydrolysis in step a) is performed by adding starch hydrolyzing enzymes and optionally protein hydrolyzing enzymes to the insoluble cereal flour.

12. The process according to claim 10, wherein the endogenous enzymatic hydrolysis in step a) is performed by heat treatment of insoluble flour endogenously comprising starch hydrolyzing enzymes and optionally protein hydrolyzing enzymes, preferably at a temperature of 50 ℃ to 85 ℃.

13. The method of claim 12, wherein the cereal flour is a yeast flour.

14. A flavoured article comprising the composition according to any one of claims 1 to 9.

15. The flavored article of claim 14, wherein the flavored article is selected from the group consisting of a beverage dry mix, a hot beverage, a sweet item, and a savoury item.