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Instant food comprising flavour capsules

A food, quick-cooking technology, used in food preparation, food ingredients, food ingredients as encapsulants, etc., can solve the problems of high flavor impact and no more flavors

Inactive Publication Date: 2008-12-10
FIRMENICH SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Also, it is important that at least some of the flavor is not released immediately during preparation, but instead during consumption, otherwise while you get a high flavor hit during preparation, no more flavor is available during consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0074] Preparation of capsules based on yeast, maltodextrin and encapsulated flavor

[0075] 150 g of spray-dried yeast (Aventine Renewable Energy Company, USA) were dispersed in 375 g of water. 75 g of fragrance composition (consisting of 50 wt.% onion essential oil and 50 wt.% triacetin) was added, and the mixture was stirred in a paddle mixer at a constant speed of 150 rpm for 4 hours at 50°C.

[0076] Afterwards, 150 g of maltodextrin (DE 18) were added and stirred until homogeneous.

[0077] Then place the mixture on the Niro mobile With an inlet temperature of 210° C. and an outlet temperature of 90° C. and a feed rate of 10 ml / min, powder capsules were obtained by spray drying. At the end of the process, flavor capsules contained 40 wt.% yeast, 40 wt.% maltodextrin and 20 wt.% liquid flavor (of which 10 wt.% was solvent and 10 wt.% was natural onion essence nat).

[0078]The same procedure was repeated twice with another spice component of mustard oil. Therefore,...

Embodiment 2

[0081] Preparation of dry spice toppings for food

[0082] The leek base topping is prepared by cutting fresh leeks into slices with an average dimension (length, width) of 0.1-100 mm and freeze-drying the leeks to obtain dried leeks.

[0083] Adding 5 wt.% of a powdered leek flavor composition comprising yeast-based (Example 1) capsules to dried leeks resulted in a topping that could be used for flavoring food products such as instant food.

Embodiment 3

[0085] Preparation of Fried Instant Noodles Containing Dry Added Spice Capsules

[0086] Fried instant noodles are prepared based on the following recipe:

[0087] Instant noodle flour (Bogasary Flour Mill, Singapore) 87.00%

[0088] Modified Starch - Elastigel 4000N (eg National Starch) 13.00%

[0089] Water 36.00%

[0090] Salt 1.50%

[0091] Potassium carbonate 0.15%

[0092] Sodium Carbonate 0.10%

[0093] Sodium tripolyphosphate (STPP) 0.10%

[0094] CMC 0.10%

[0095] Use a dough mixer to prepare a uniform dough, which is placed in a plastic bag. With a rolling pin, the dough is pressed into rectangular pieces.

[0096] After resting for 10 minutes, roll out the dough with a noodle maker and slice and cut. Thereafter, the noodles were fully gelatinized in a steamer, and after steaming, fried at 160° C. for 60 seconds. After frying, let the noodles cool down.

[0097] In the first sample, the yeast-based flavor capsule (leek flavor powder composition) of Exam...

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PUM

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Abstract

The present invention relates to instant food products comprising flavour capsules comprising yeast and, encapsulated therein, a flavouring ingredient and / or composition wherein the instant food has a water content of 13wt% or less. The instant food may be a soup, noodles or a seasoning or topping.

Description

technical field [0001] The present invention relates to instant food comprising flavor capsules, a method of flavoring instant food products and toppings comprising flavor capsules. Background technique [0002] Instant food products are generally products that have a relatively long shelf life, but can be prepared in a very short period of time, such as a few minutes. [0003] Perfumes, on the other hand, are generally volatile compounds or compositions containing volatile compounds and thus presumably not suitable for long-term storage. After a few days, the flavor in the food product evaporates from the food product and is no longer detectable during consumption of the food product. Additionally, fragrances may be sensitive to prolonged exposure to oxygen and thus be degraded. [0004] Encapsulation of fragrance is advantageous in this case. However, there are a number of constraints that need to be met when applying encapsulated flavors in food products with long shel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/30A23L7/113A23L23/00A23L27/00
CPCA23V2002/00A23L23/10A23L27/72A23L33/14A23V2250/218A23V2200/224A23V2200/15A23V2250/5114A23L27/00
Inventor 片田纯利蒂希娅·尼古拉须子田隆生
Owner FIRMENICH SA
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