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Method for masking flavor of curcumin

A technology of curcumin and flavor, applied in application, food preparation, food science and other directions

Active Publication Date: 2012-12-26
SAN EI GEN F F I
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Maltodextrin, cyclodextrin, trehalose, etc. have been used as masking agents for turmeric (Patent Document 1); however, these masking agents still have room for improvement in their flavor-masking effects

Method used

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  • Method for masking flavor of curcumin
  • Method for masking flavor of curcumin

Examples

Experimental program
Comparison scheme
Effect test

manufacture example 1

[0060] Method for preparing curcumin composition

[0061] 60 g of starch octenylsuccinate (Purity BE, manufactured by Nippon NSC Ltd.) as modified starch was added to 830 g of water, and the mixture was heated to 90° C. to obtain an aqueous solution. Subsequently, 110 g of curcumin powder (curcumin powder No. 3075, manufactured by San-Ei Gen F.F.I., Inc., crystallized, curcumin content 88.3%) was added to the obtained aqueous solution, followed by dispersive mixing. The amount of dispersion water was adjusted to obtain a mass of 1,000 g.

[0062] The mixture containing curcumin powder dispersed therein was supplied to a wet mill (DYNO-Mill, DYNO-Mill KDL: manufactured by Willy A. Bochofen AG Maschinenfabrik) for wet milling. After that, using a homogenizer (high pressure homogenizer, model 15MR-8TA: manufactured by APV Gaulin Inc.) at room temperature and a pressure of 20 MPa, the pulverized mixture was homogenized by primary dispersion to obtain a liquid form of Curcumin ...

manufacture example 2

[0064] Preparation of powder curcumin composition

[0065] 83 g of dextrin NSD-C (manufactured by Nissi Co., Ltd.) was added to 119 g of water. The mixture was heated to 60°C to evenly dissolve the dextrin. The 100g curcumin composition that will make in the preparation example 1 is added in the mixture, uses homogenizer to carry out homogenization afterwards. Thereafter, the homogeneous mixture was subjected to dry powderization using a spray dryer (manufactured by Tokyo Rikakikai Co., Ltd.). The resulting powder (curcumin powder composition) had a curcumin content of 9.7%.

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PUM

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Abstract

[Object] An object of the present invention is to improve the smell, flavor and the like peculiar to curcumine by masking. [Method for Achieving the Object] The present invention provides a method for masking curcumine flavor comprising mixing curcumine with a modified starch. [Selected Figure] None

Description

technical field [0001] [Cross Reference to Related Application] [0002] This application claims priority to US Provisional Patent Application No. 61 / 324983, filed April 16, 2010, the entire contents of which are incorporated herein by reference. [0003] The present invention relates to a method for masking the bad smell of curcumin to obtain a formulation that can be taken without resistance. Background technique [0004] Turmeric (Turmeric, Curcuma longa L.) is a food that has been widely used as a natural food additive or spice. A variety of foods and beverages containing turmeric are available in the market. Recently, it has been reported that turmeric has an antioxidant effect, an anti-inflammatory effect, and an anticancer effect, and turmeric has attracted attention as a functional natural material. Turmeric includes curcuminoids as the main component of its yellow color, and research on its biological activity is ongoing. [0005] However, because of turmeric's ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L5/40A23L27/00A23L27/20
CPCA23L1/22075A23L27/84A23L2/58A23V2002/00A23V2250/2112A23V2250/5118A23L5/44A23L29/212
Inventor 三内刚德野胜也小田诚志西野雅之
Owner SAN EI GEN F F I