FI65014C - FOERFARANDE FOER FRAMSTAELLNING AV BETA-CYKLODEXTRIN-INKLUSIONSKOMPLEX AV NATURLIGA OCH SYNTETISKA AROM- OCH SMAKAEMNEN - Google Patents

Description

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Hungary-Hungary (HU) CI-1753 (71) Chinoin Pharmaceuticals and Chemicals Gyära Rt.,

To. u. 1-5, Budapest, Hungary-Hungary (HU) (72) J6zsef Szejtli, Budapest, Lajos Szente, Budapest, Rezs <i Koita,

Budapest, Karoly Lindner, Budapest, Tibor Zilahy, Budapest,

Bela Koszegi, Budapest, Hungary-Hungary (HU) (7 * 0 Oy Kolster Ab (5 ^ +) Method for the preparation of inclusion complexes of natural and synthetic flavorings and 3-cyclodextrin -Förfarande för framställning av yd-cyclodextrin-inclusions- complex of natural and synthetic aromas and smells

Flavorings are important components of human food. The number of most of them gradually decreases during storage and the ratio of their components changes in an unfavorable direction in most cases.

The following flavorings may be used to flavor, flavor and flavor nutrients: natural ingredients containing flavorings, such as seeds, parts of plants, flavor extracts and concentrates, made from raw materials of natural origin, or synthetic flavorings, solutions or emulsions or dispersions of flavor concentrates on the surface of a solid carrier, flavor preparations in the form of beads and microcapsules, and combinations thereof.

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Raw materials containing aromas of natural origin (mainly species of plant origin) are widely used in human consumption. The use of these species has the following disadvantages: their preparation and handling is demanding (e.g. cleaning and chopping onions) the composition of the raw materials is not constant: the aroma content of the product depends on the harvesting, processing, size, type and location of the spice plant.

Natural products usually cause microbiological contamination and often also parasitic contamination, their active ingredient content gets out of control during storage, their storability is limited, the natural carriers of some aromatics have significant storage problems (high requirements for room space, optimum temperature and vapor content, etc.).

Liquid flavor extracts and concentrates have been known for a long time and have been available. The problem is that the decomposition of the majority of aromatics has not been slowed down, on the contrary, the products are often less stable in the form of concentrates. Their use is limited to some parts of the food industry (for example, the canning industry), but they are also used to a limited extent. Condiments containing flavor extracts are rarely used to an infinite extent in commercial and social food care, which uses large amounts of spices and condiments, and in the food care trade for some meat and salad toppings and sauces. Households working with smaller amounts use virtually no such flavor extracts.

Flavors applied to solid carriers are technically preferred, but due to evaporation and oxidation or chemical decomposition, the flavorant disappears from the surface of the solid carriers.

When using preparations containing aromas in the form of aqueous emulsions, the problem of incompatibility often arises. The pH of an aqueous medium that is unfavorable to aromatics may cause decomposition and hydrolysis of the substance.

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Losses due to evaporation and oxidation cannot be ignored either in the case of microencapsulated preparations. The technique for making microcapsules is quite expensive, volatiles cannot be effectively encapsulated, and the aromatic substance is freely released from the microcapsule only after dissolution of the capsule wall, so it is required to be soluble in hot water to achieve proper aromatic release. In the case of directly used foods, the release of an appropriate amount of the microencapsulated active ingredient cannot be guaranteed in the mouth during chewing. Therefore, microencapsulated flavor preparations cannot be used without restriction.

The present invention relates to a process for the preparation of γt-cyclodextrin inclusion complexes of natural and synthetic flavors and flavors. The features of the method appear from the claim.

Cyclodextrins are closed cyclic compounds consisting of glycopyranoside units bound together by Ot-1,4 type glycosidic bonds. Due to the etheric structure of the glycopyranose units, the secondary hydroxyl groups are on one side of the ring, the primary hydroxyl groups are on the other edge of the ring and thus inside the ring, i. the void space surrounded by the cyclodextrin contains only non-polar Gly-coside-type oxygen bridges and hydrogen atoms. Due to this, the cyclodextrin is soluble in water, but its hollow interior has polar conditions. Thus, if molecules whose shape, size and polarity allow it to penetrate the void of the cyclodextrin are added to the aqueous solution of the cyclodextrin, a barrier complex is obtained which is generally less soluble than the cyclodextrin or the so-called host molecule. Thus, crystalline cyclodextrin complexes can be obtained.

According to DE patent * No. 895 769, cyclodextrin barrier complexes of biologically active organic substances (pentamethylenetetrazole, hexachlorocyclohexane) can be prepared from a saturated aqueous solution. The complexation of vanillin and cinnamaldehyde is also disclosed without factual information.

Swiss Patent No. 445,129 relates to the preparation of cyclodextrin polymers and the use of their complexing properties.

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The preparation of high molecular weight water-insoluble cyclodextrin polymers and their use to recover orange flavor from wastewater is described in U.S. Patent No. 3,452,835.

According to U.S. Patent No. 3,528,819, the bitter aftertaste of coffee and tea extracts can be eliminated by the addition of a small amount of β-cyclodextrin.

The preparation of the limonene-cyclodextrin barrier complex is described in C. A. 83, 146032 and C. A. 84, 120071 e, which refer to a process by which the bad bitter taste of protein hydrolysates can be removed using cyclodextrin.

U.S. Patent No. 4,001,438 relates to the incorporation of aromatics into toothpastes, chewing gums and their stabilization. There is only a reference in the patent specification stating that acacia gum can be replaced by cyclodextrin.

The stabilization of aromatics with cyclodextrins is described in U.S. Patent No. 3,061,444. The volatile components and flavorings of various fruits, vegetables and broths are stabilized with a mixture of linear and Οί-cyclodextrin. The "inclusion complex" of this patent consists of water-soluble cyclic dextrins and water-soluble acyclic dextrins. The product is thus also water soluble. The patent does not mention sparingly water-soluble or partially soluble inclusion complexes, nor does it mention sparingly soluble dextrins and flavoring agents. Instead, it has been mentioned that the purpose is to protect the flavoring agents of lipid systems. However, lipid systems do not need to protect flavorings as effectively as possible according to the invention.

GB 1 450 809 relates to a process for the preparation of β-cyclodextrin inclusion complexes. However, the description of the patent publication mentions that the inclusion complex is used to remove the odor of compresses and drug packs - thus the opposite use to that in the present application. Namely, if the aroma (odor) of the flavoring substance is eliminated (removed), then the obtained product (inclusion complex) cannot be used for seasoning because the aroma of the substance 5 65014 and the odor are then not detectable. Given this prior art, it is thus very surprising that cyclodextrin inclusion complexes can be used in accordance with the invention to provide aromas and spices.

According to Japanese Patent Publication No. 7718782, oleoresin from pepper, a high molecular weight polymer, is bound to the surface of cyclodextrin granules. The result is then no inclusion complex because the polymer molecule in question is too large; the flavorant binds in a different way, apparently mainly physically to the outer surfaces. The flavorant bound in this way separates very easily from the surface of the carrier. Also based on the information in this publication, it is surprising that cyclodextrin can be used for the purpose described in the present application.

It has now surprisingly been found that aromatics and spices extracted from natural raw materials by known methods or synthesized can be prepared into crystalline, stable aroma preparations by the formation of a cyclodextrin complex which do not contain microbiological impurities which do not readily contain molten and free of seed particles, which can be well controlled and stored for a long time in a small space, and preparations can be prepared in the form of instant powders (for direct use) or dosage units such as tablets, and thus using these dosage units in suitable dosages.

Cyclodextrins are non-toxic starch derivatives that are neither absorbed nor involved in metabolism and thus cannot be toxic, or, if involved in metabolism, form a linear dextrin that is a normal component of human consumption that is used in large amounts. The most suitable aromatics for obtaining the cyclodextrin barrier complexes according to the invention are those with a molecular weight of 80 to 250 and which are normally used in the food industry. Higher molecular weight substances are also suitable for the formation of complexes if they have a side chain suitable for the shape and size of the cyclodextrin.

There are several methods for preparing cyclodextrin occlusion complexes. One possible method is to dissolve the cyclodextrin and add the aroma or its solution to it with vigorous stirring and / or shaking. After cooling and / or standing, the crystalline cyclodextrin barrier complex is separated from the solution most of the time and can be removed by filtration. An alternative method is to cool the solution containing the cyclodextrin barrier complex prepared as described above and remove the water by lyophilization. According to the third method, a so-called impure conversion product is used to form the complex. The impure conversion product is a fermentation stove obtained from starch by the enzyme cyclodextrin-transglucosylase without breaking it down into its components. This product consists of part of the original starch from different linear dextrins and a mixture of 06-, β- and Y'-cyclodextrins. According to the fourth method, the aroma is added to the starch solution, after which the cyclodextrin-transglucosylase enzyme is added, i.e. the preparation of cyclodextrins is carried out in the presence of a complexing agent.

In this case, cyclodextrins of different sizes in the hollow interior are formed in the ratio required by the different components of the aroma.

The complexes are generally white microcrystalline powders with an average particle size of 5 to 10 μm and an average specific volume of 2.5 cm 2 / g. Drying losses: 7.5 - 8% (loss is crystal water). Complex formation is indicated by X-ray powder diffraction; it is different from β-cyclodextrin. They have no characteristic melting point, on heating they decompose at about 200 ° C, which is characteristic of the decomposition of β-cyclodextrin. The preparations are stable up to this temperature, they are only able to release the aroma to a small extent.

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The preparations are not very soluble at room temperature, solubility: 0.01-0.035 g / 100 ml. The complexes are stable at room temperature in air, in the dry state they can be stored without decomposition. The complexes resist oxidation, as shown by the results of the Warburg oxidation test. They are also heat resistant, with complexes kept under vacuum for 24 hours at 150 ° C losing only 25-30% of the active ingredient content, while essentially no component of pure volatile oils can be detected.

The composition of the complexes depends on the amount in which the assembly is used. It is recommended for the large consumer to prepare powders which can be stored in a suitable container and can be added with a spoon to achieve the desired taste and aroma effect. For the needs of small consumers, it is possible to form smaller dosage units from the complex, for example in the form of tablets containing a flavoring or flavoring agent or a mixture of spices (flavoring combinations). For small consumers, tablets, sachets or capsules containing one or more active ingredients are preferably prepared in an amount corresponding to the usual amount present in food recipes. For example, in the case of an onion, one tablet contains one active ingredient of the onion. Suitable diluents for the products formed may preferably be salts (e.g. sodium chloride, potassium chloride, sodium bicarbonate), an organic polyhydroxy compound (e.g. sugars), amino acids (e.g. sodium glutamate) and the products may contain, in addition to commonly used excipients and carriers, commonly used lipoids. small lubricants (stearin and stearates).

The complexes and products formed (powders, dosage units) generally do not have a characteristic aroma odor, but in an aqueous medium - especially warm water - the aroma is strongly released from the complex and thus the characteristic odor emerges. The aroma of the complexes and 8 6501 4 products, respectively, can be determined by semi-quantitative thin-layer chromatography or quantitative gas chromatography. The organoleptic determination can be carried out mainly with nutrients or food prepared using the product.

Inclusion complexes and products containing them prepared in accordance with the invention and their use have the following advantages:

Inclusion complexes and products containing them can generally be used in the food industry, e.g. in the canning industry, the meat industry, the bakery industry, the confectionery industry; in the dairy industry, etc. They can be used to flavor instant cooking powders or to strengthen products in the meat industry by removing microbiological impurities, their consistency and flavoring effects are stable, they can be easily mixed with nutrients, they are stable and resistant to environmental influences. The special feature of the products in the bakery industry is that the aroma losses during the baking process are small and the aroma is only released in the finished product.

The handling of natural, mainly vegetable-derived aromatic raw materials is substantially eliminated from social and commercial food supply and thus human labor 3a storage facilities can be saved, distribution becomes simpler and there are no losses in storage. By using the complexes according to the invention, the range of flavors and aromas has expanded, it is hygienic. These preparations and nutrients containing the preparations are particularly advantageous for people on a diet for whom meals containing vegetable fiber are not permitted. Aromatic products provide a larger choice of food for people on a diet.

Kitchen technology in households will become simpler and the range of aromas and flavors will become richer. Dosage units containing aromas, e.g. tablets, can be stored in a small space without the risk of a reduction in the concentration of the active ingredient.

A significant advantage of using the products of the present invention is the significant savings in manpower during the industrial production of nutrients and the protection of public health (e.g., chopping onions and grating horseradish on a large scale becomes unnecessary).

The details of the invention are illustrated by the following examples.

A) Examples for the preparation of complexes 1. Onion oil-β-cyclodextrin complex 100 g of cyclodextrin are dissolved in 1800 ml of a 1: 3 mixture of ethanol and water at 50 ° C with uniform stirring. A solution of 10 g of onion in 90 g of ethanol is added dropwise. At the end of the addition, the heating is switched off and the reaction vessel is completely covered with aluminum foil and a dry cloth, and in this way the reaction mixture is gradually cooled to room temperature over 4 to 5.5 hours with uniform and vigorous stirring. The reaction mixture, which has a temperature of 20 ° C, is allowed to stand in a refrigerator for 16 hours, after which it is filtered through G4 glass sinter and the complex crystals are air-dried at room temperature to constant weight. Yield: 93 g; aroma content: 10.3%.

2. Dill oil / ε-cyclodextrin complex Dissolve 100 g of β-cyclodextrin in 1800 ml of a 1: 3 mixture of ethanol and water at 50 ° C with vigorous stirring, then add 10 g of tLl oil and continue shaking. As a result of gradual cooling, a white and crystalline substance precipitates. Shaking is continued for 4-4.5 hours at constant intensity. The reaction mixture is then allowed to stand in the refrigerator overnight and filtered the next day through G 2 sintered glass, air dried at room temperature to constant weight. Yield: 97.7 g; aroma content 6.76%.

3. Herbal oil-γ2-cyclodextrin complex 50 g of β-cyclodextrin are dissolved in 900 ml of 30% by volume ethanol with vigorous stirring at 50 ° C. 5.0 g of herbal oil in 50 ml of ethanol are slowly added dropwise to the cyclodextrin solution. The solution becomes cloudy during the addition. The grass liquor / β-cyclodextrin complex precipitates as a white crystalline substance. The heating is turned off and the reaction mixture is slowly cooled with constant stirring over 4-5 hours. The reaction mixture is allowed to stand in a refrigerator for 16 hours and the crystalline product is separated from the mother liquor by centrifugation and the product is finally air dried to constant weight.

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Yield: 56.2 g; aroma content: 8.12%.

H. Smoke flavor / 9-cyclodextrin complex 100 g of cyclodextrin are dissolved in 1800 ml of a 1: 3 mixture of ethanol and water at 50 ° C with uniform stirring and 12 g of Fumosal (smoke flavor) are added dropwise in 60 g of diethyl ether. After the addition, the solution soon becomes cloudy and the crystalline inclusion complex precipitates.

The reaction mixture is cooled with stirring for 4-4.5 hours as usual, and when the temperature of the mixture is 20 ° C, stirring is stopped and the mixture is allowed to stand in a refrigerator for 16 hours. The mixture containing the crystalline complex is cooled and water is removed in vacuo by a sublimation method (lyophilization).

Yield: 89.0 g; aroma content: 10.2%.

5. Raspberry flavor β-cyclodextrin complex Dissolve 10 g of β-cyclodextrin in 1800 ml of 30% (v / v) ethanol at 50 ° C with vigorous shaking. 1.2 g of raspberry flavor are added to the β-cyclodextrin solution and shaking is continued while allowing the reaction mixture to cool slowly. The crystalline barrier complex precipitates at 38-40 ° C. Shaking is continued for 4-5 hours and the reaction mixture is allowed to stand in the refrigerator after cooling to room temperature. The crystalline raspberry aroma-β-cyclodextrin complex is separated from the mother liquor the following day by centrifugation and the product is finally air dried to constant weight. Yield: 8.4 g; aroma content: 8.66%.

6. Tarragoni oil γ-γ 2 -cyclodextrin complex 100 g of cyclodextrin are dissolved in 1800 ml of a 1: 3 mixture of ethanol and water with heating and vigorous stirring, after which 10.0 g of tarragon oil in 100 ml of ethanol are added dropwise to the β-cyclodextrin solution. A large amount of white precipitate immediately. After the addition, the heating is cried off and the reaction mixture is slowly cooled to room temperature with constant stirring. The mixture is then allowed to stand in the refrigerator for 16 hours and, after cooling, it is lyophilized. Yield: 96.7 g; aroma content: 9.8%.

7. Mustard oil β-cyclodextrin complex 100 g of β-cyclodextrin are dissolved in 1800 ml of a 1: 3 mixture of ethanol and water at 50 ° C. 8.80 g of mustard oil in 88 g of ethanol are then added with uniform stirring. In the last stage of mixing 11,6501 4, precipitation of the crystalline barrier complex begins. The heating is switched off and the reaction mixture is gradually cooled to room temperature with stirring, the mixture is kept on ice for 16 hours and filtered through G 2 sintered glass. The crystalline product is air-dried.

Yield: 67.7 g; aroma concentration; 12.5%.

8. Eugenol-β-cyclodextrin complex Dissolve 100 g of β-cyclodextrin at 50 ° C in 1800 ral of 30% vol. Ethanol with vigorous stirring. 14.4 g of Eugenol in 72 g of ether are then added dropwise. After the addition, the heating is turned off and the reaction mixture is gradually cooled to 20 ° C. The cooled reaction mixture is then cooled and the solvent content is removed by lyophilization.

Yield: 98.0 g; aroma content: 11.1%.

9. Marjoram oil-β-cyclodextrin complex Dissolve 50.0 g of β-cyclodextrin at 50 ° C in 900 ml of a 1: 3 mixture of ethanol and water with vigorous stirring. 5.2 g of marjoram oil in 52 g of ethanol are added. The reaction mixture is cooled to room temperature with constant shaking and allowed to stand in the refrigerator for 16 hours. The crystalline complex is obtained by filtration through G 2 sintered glass. The product is air dried at room temperature to constant weight.

Yield: 45.7 g; aroma content: 8.0%.

10. Thymol-β-cyclodextrin complex Dissolve 100 g of β-cyclodextrin in a 1: 3 mixture of ethanol and water at 50 ° C with vigorous stirring, then add dropwise to the β-cyclodextrin solution, with uniform stirring, a solution of 12,0 g of thymol 60 g: in diethyl ether. The heating is turned off and the mixture is cooled to room temperature for 4-4.5 hours, the crystalline product is cooled and lyophilized.

Yield: 91.7 g aroma content: 9.78%.

B) Examples of the preparation of dosing heart rates and other forming methods.

Example I

Preparation of dill oil-β-cyclodextrin barrier complex tablets 5 g of the dill oil-β-cyclodextrin barrier complex prepared according to Example 2 are mixed with 0.5 g of stearin and 100 g of sodium chloride. (The stearin used corresponds to pH.Hg VI and sodium chloride meets the requirements for analytically pure quality). The resulting mixture is compressed into tablets with a diameter of 8 mm, a height of 2.5-2.7 mm and an average weight of 200 mg + 5%. The tablets have a wear resistance of less than 3% and a strength of 6.5 kg. Solubility: the tablet dissolves in 1 liter of 100 ° C water in 120 seconds. The packaging of the tablets can be carried out by methods known per se.

Example II

Manufacture of mustard-flavored dusting powder

Mustard oil β-cyclodextrin barrier complex (48% by weight) with an active ingredient content of 10.7%, 1.3% by weight of tarragon oil β-cyclodextrin barrier complex (active ingredient content: 10.2%), 6, 5% by weight of eugenol-β-cyclodextrin barrier complex (active ingredient content: 10.0%), 0.2% by weight of onion oil / β-cyclodextrin barrier complex (active ingredient content 10.0%), 30% by weight of citric acid , 10% by weight of sugar, 3% by weight of salt and 1% by weight of pepper are mixed together. The mixture thus obtained can be kept in the salt cellar and is excellent for flavoring sausages.

Example III

An example of making instant soups

Cyclodextrin complexes prepared as described in the previous examples using different flavors are suitable for the preparation of instant soups. What is special is that otherwise liquid aromas can be used in instant cooking bags and it should be noted that spices do not introduce any micro- and parasitic impurities into the product.

Examples of bean soup, flavored with smoked meat, are prepared as follows:

Beans (50 g), wheat flour (20 g), milk powder (30 g), salt (10 g), monosodium glutamate (10 g), fat (10 g) and 1 mg of smoke aroma-cyclodextrin complex are mixed together.

C) Examples of the use of aroma complexes prepared according to the invention for the aromatization of cold and warm nutrients.

1. "Körözött" flavored sheep's cheese with butter, method (a)

Components for 10 servings of cottage cheese 1.0 kg (lump and new) butter 0.20 kg salt 0.01 kg red pepper 0.01 kg mustard 0.03 kg onion 0.05 kg cumin oil-γ-cyclodextrin complex 0.33 kg

Method b) is the same as method a), but the mustard and onion have been replaced by a mustard oil-β-cyclodextrin complex of 0.15 g and an onion-γ-cyclodextrin complex of 0.15 g.

"Körözött" is made by mixing dumpling cheese and butter in a whisk and whipping it. Red pepper and spices according to the two methods are mixed with butter in advance. The mixture is allowed to stand in the refrigerator for one hour before use. The advantage of using the complexes, in addition to removing the cleaning steps, is that it provides easy, simple and no manual work technology. Another advantage must be seen from a hygienic point of view, because the moldy onion cannot contaminate the room and the cumin cannot contaminate the product.

14 6501 4 2. Green salad dressing Materials for 10 servings of salad 10 pieces of salt 0.01 kg of sugar 0.10 kg of vinegar 0.10 kg of tarragon oil-γ-cyclodextrin complex 0.3-0.5 g dissolved in a small amount (500 ml ) water.

The green salads are washed well and allowed to stand in the sauce for a while and served.

The purpose of this example is to show how different salad dressings can be modified with different spices. A further advantage of the complex according to the invention is that it can be used at any time unchanged in quality, whereas in the case of said example it is impossible to obtain an herb for a large population and the aroma content of dried herbs decreases unpredictably due to storage and herbs cause considerable macroscopic impurity.

3. Chicken slices Materials for 10 servings chicken 2.0 kg mixed vegetables 0.20 kg green peas 0.10 kg (canned food) onion 0.05 kg salt 0.02 kg pepper 0.01 kg butter 0.10 kg flour 0.10 kg parsley 1 bunch cream 1 dl lemon juice 0.05 kg herb oil jy-y / 2> - cyclodextrin complex 0.33 kg

The chicken is washed, cut into pieces, boiling water is poured on top of it, after which it is placed in cold water and the vegetables cut into small pieces are placed on top of it. The spices and onion are hung in a linen bag in a saucepan, seasoned with salt and cooked until the chicken is tender. Before it becomes completely 6501 4 tender, the sauce is thickened by adding lightly browned flour with parsley and butter. Herbal oil / β-cyclodextrin complex is added in cream (0.33 g per 10 doses). The meal is cooked, and seasoned with a small amount of lemon juice. Green preserved peas are finally added. The use of herbal lipier brings the different spices into harmony. The complex also adds flavor.

4. Espagnol sauce with meat stew Materials for 10 servings Forest game thigh 1.20 kg fat 1.15 kg onion 0.15 kg mixed vegetables 0.20 kg salt 0.04 kg bay leaf 0.002 kg pepper 0.002 kg sour cream 0.20 kg flour 0.10 kg lemon 0.10 kg mustard 0.05 kg sugar 0.03 kg cream 0.10 kg thymol-γ-cyclodextrin complex 0.3-0.5 g

The chopped and washed wild game thigh is added to the lightly fried onion, it is fried for a while, the basic ingredients are added, seasoned, salt is added and cooked halfway under the lid of the pot. The mixed vegetables are then cut into cubes and added to the wild game. Before it becomes quite crumbly, it is thickened with browned flour with sour cream and heated to boiling. Afterwards, the thymol-β-cyclodextrin complex (0.30-0.50 g for 10 doses) is added mixed with cream.

The complex used is suitable for adding a bitter taste to the game without the need to use fresh herbs which are difficult to obtain; if dried herbal mixtures are used, they contain an unknown amount of aromatics and, in addition, they may contain microbiological impurities.

6501 4 16 5. Cooked savoy sauce Material for 10 servings savoy cabbage 2.00 kg potatoes 1.00 kg salt 0.03 kg fat 0.01 kg flour 0.15 kg onions 0.05 kg pepper 0.003 kg red pepper 0.002 kg cumin oil-y9 -cyclodextrin-0.30 g complex garlic oil β-cyclodextrin-0.30 g complex marjoram oil β-cyclodextrin complex 0.30 g

The cabbage is cleaned, the stem is removed and the leaves are chopped. It is washed thoroughly several times with clean water. Raw potatoes are also peeled, washed and cut into cubes. The raw materials are placed in a suitably sized saucepan so that the base mixture is obtained after cooking and maturing the savoy cabbage enough to thicken the sauce. The chopped savoy cabbage is placed in it when the liquid is brought to a boil and the masterbatch is boiled. The mixture is seasoned with salt during cooking, seasoned with ground pepper and boiled until it becomes semi-soft. The potatoes are now placed in cubes in it, mixed and boiled until it softens. Meanwhile, lightly browned flour is prepared to thicken the base mixture, the onion is cut into small cubes, lightly fried and added, and the whole mixture is colored with a small amount of red pepper before water is added. The sauce is thickened with the brown flour now prepared, the β-cyclodextrin spices are mixed with a small amount of water and this mixture is added to the masterbatch and the whole mixture is boiled and seasoned with a sufficient amount of salt.

Used / 9-cyclodextrin spices are easy to handle. Garlic does not need to be cleaned or cut and rubbing marjoram into a powder can be avoided. The spices are dispersed in the cooked soy sauce evenly and at the same time macroscopic and microscopic impurities can be eliminated.

6. Cheesecake 0.50 kg of potatoes are boiled with peel, peeled and pounded. After cooling, the potato is mixed with 0.50 kg of semi-fat country cheese (lump cheese), 0.10 kg of granulated sugar, 0.0 * + kg of raisins, 0.04 kg of flour and 5 egg yolks and the mass is allowed to stand. 0.6 g of dill oil-γ-cyclodextrin complex spice is kneaded into a filling pre-dissolved in hot milk.

The cake dough, meanwhile, is made by mixing together 0.24 kg of flour, 0.16 kg of butter and 0.08 kg of sprinkled sugar and 2 egg yolks. The resulting dough is allowed to stand in the refrigerator. The waffle plate is made from 0.30 kg of dough and is baked in half in an oven at 180-200 ° C.

After baking, one cake cube is filled with a rural cheese filling using a mold. Small rolls of pencil thickness are made from the final dough and placed on top of a cake cube in the shape of a grid. The prepared dough is baked for 1 hour in an oven at 160 ° C. After baking, the cake is sliced and dusted with sprinkling sugar. The great advantage of using the tin oil-β-cyclodextrin complex is that it is hygienic and easy to mix always to the same taste. It eliminates changes in the seasonality and taste of stored dill.

7. Meat pie

The meat pie is prepared by a known method (the meat is mashed and minced with buns soaked in milk, after which it can be added). 0.13% marjoram oil / ε-cyclodextrin complex (active ingredient content 10%) and 0.015% onion oil / ε-cyclodextrin (active ingredient content 10%) are added to the ingredients of the meat pie. The resulting meat pie is allowed to stand for 1 hour before ingestion. The meat pie can further be seasoned with red pepper or pepper if desired.

8. Raspberry pudding powder 45 g of dissolved potato flour - generally used for puddings - mixed with 0.6% raspberry oil -? - cyclodextrin complex (active ingredient content 9.2%). The complex-flavored pudding powder is further processed into a pudding by previously known methods. It is recommended to color the pudding to a raspberry color with a coloring matter permitted by law.

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Meals prepared with jb-cyclodextrin complexes according to the recipes given above were subjected to a sensory organ test using a group of 30 members.

The results are summarized in the following table:% of participants rated the experiment as good or sufficient

Meal "Körözött" (flavored sheep's cheese with butter) method a) 100 "Körözött" (flavored sheep's cheese with butter) method b) 100

Ham sandwiches5 ^ 89

Green salad 82

Chicken slice stew 96

Espagnol sauce with meat stew Boiled savory sauce 96

Cheesecake 91 X)

Ham sandwich is prepared by soaking pieces of ham in an aqueous solution of smoke aroma-mi-β-cyclodextrin complex for 15 minutes, giving the pieces of ham their characteristic "smoked" taste.