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Methods for masking curcumin flavor

A technology of curcumin and smell, applied in the direction of application, food science, food composition, etc.

Active Publication Date: 2016-02-10
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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  • Methods for masking curcumin flavor
  • Methods for masking curcumin flavor

Examples

Experimental program
Comparison scheme
Effect test

manufacture example 1

[0060] Method for preparing curcumin composition

[0061] 60 g of starch octenylsuccinate (PurityBE, manufactured by Nippon NS C Ltd.) was added as modified starch 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-EiGen 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 KDL: manufactured by Willy A. Bochofen AG Maschinenfabrik) to perform wet milling. After that, using a homogenizer (high-pressure homogenizer, model 15MR-8TA: manufactured by APV Gaulin Inc.), the pulverized mixture was homogenized by one dispersion at room temperature and a pressure of 20 MPa to obtain curcumin in liquid form preparation...

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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Abstract

The characteristic smell, flavor etc. of curcumin can be masked and thus improved. Thus, disclosed is a method for masking the flavor of curcumin characterized by mixing curcumin with modified starch.

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, Curcumalonga 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 u...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/20A23L5/40A23L27/00
CPCA23L27/84A23L2/58A23V2002/00A23V2250/2112A23V2250/5118A23L5/44A23L29/212
Inventor 三内刚德野胜也小田诚志西野雅之
Owner SAN EI GEN F F I