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A method for encapsulating additives into seeds, beans, nuts, cereals and pseudo-cereals

An additive, grain technology for the encapsulation of additives into seeds, beans, nuts, grains and fake grains, which can solve the problems of short-lived flavor, presence on the surface of popcorn, etc.

Pending Publication Date: 2017-12-01
SENSIENT FLAVORS LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Furthermore, traditional methods of flavoring popcorn through topical application of flavoring powders or coatings suffer from the disadvantage that flavors are present only on the surface of the popcorn
[0014] Another disadvantage of traditional flavoring methods is that flavors only coat the surface of seeds, beans, nuts, grains and pseudo-cereals, thus providing a very weak (weak) and short-lived flavor

Method used

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  • A method for encapsulating additives into seeds, beans, nuts, cereals and pseudo-cereals
  • A method for encapsulating additives into seeds, beans, nuts, cereals and pseudo-cereals
  • A method for encapsulating additives into seeds, beans, nuts, cereals and pseudo-cereals

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0069] 45 g of corn kernels were placed in the container and introduced into the steeping chamber. An infusion solution was then prepared by mixing 10% by volume of peppermint essential oil, 70% by volume of medium chain triglyceride (MCT) oil, and 20% by volume of 10% sucralose in ethanol. At a temperature of 40 °C, at a pressure of 300 bar, at 6-7 g / min of CO 2 The infusion solution was also injected into the infusion chamber at a flow rate and seasoning flow rate of 6-7 g / min at a mass ratio of infusion solution / supercritical carbon dioxide of 1:1 and during a period of 1 hour. The impregnation chamber was then depressurized at a rate of about 10 s / bar. The seasoned kernels were removed from the steeping chamber and washed with about 50 ml of sunflower oil.

[0070] The corn kernels were then popped as follows: 50ml of sunflower oil was placed in a container and heated in a 1000 watt microwave for a period of 3 minutes. About 20-30 infused corn kernels were placed in the...

Embodiment 2

[0073] with jalapeños - Dipping Solution of Cheese Essence The experimental procedure of Example 1 was repeated. The flavoring solution was prepared from 45% by volume synthetic fragrance (aroma chemical) diluted in 45% by volume triacetin and 10% by volume MCT oil.

[0074] As in the case of Example 1 described above, the infused popcorn showed no signs of charring or burning and did not exhibit a strong odor. However, upon consumption, a strong chipotle-cheese flavor developed in the mouth, which increased in intensity as the popcorn mass was chewed and became spicier over time as the encapsulated capsaicin was released into the mouth. Eating experience demonstrated that the flavor and capsaicin were evenly distributed throughout the puffed popcorn mass and both the flavor and spicy taste remained in the mouth for several minutes after swallowing.

Embodiment 3

[0076] The experimental procedure of Example 1 was repeated for an infusion solution of quinoa with 0.4% sucralose in ethanol (w / w). The dipping solution was prepared by mixing 0.4 g of sucralose in 96% ethanol. CO 2 10:1 CO at flow rate and impregnation solution flow rate of 1 g / min 2 / Impregnation solution mass ratio The impregnation solution is injected. After a steeping time of 30 minutes, 200 ppm of sucralose was found in the quinoa. The level of sucralose found in quinoa increased to 250 ppm when the steeping time was increased to 1 hour.

[0077] Extraction of sucralose from quinoa was performed by grinding 10 g of seeds in 80 mL of 96% ethanol using an ultraturrax at 15000 rpm for a period of 4 minutes. The solution was filtered using No. 4 filter paper to obtain a clear solution for analysis using a Dionex ion chromatograph with a PA1 column.

[0078]The use of co-solvent (96% ethanol) during impregnation makes the 2 Increased solubility of sucralose in macerati...

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Abstract

The present invention discloses the use of subcritical or supercritical carbon dioxide for injecting additives to seeds, beans, nuts, cereals and pseudo-cereals.

Description

technical field [0001] The present invention discloses the use of subcritical or supercritical carbon dioxide for infusing additives into seeds, beans, nuts, cereals and pseudo-cereals. Background technique [0002] In the food industry, there is an increasing demand for flavored seeds, beans, nuts, cereals and pseudocereals for use in food and beverage applications. There is also a need to provide heat stable flavoring systems for food products prepared using high temperature cooking methods including baking, grilling and frying. [0003] An example of this need is flavored and / or colored popcorn. The traditional way of making flavored popcorn is to add flavoring (flavoring) after the kernels have been popped. The essential requirement is that the kernels must be covered with or cooked in vegetable oil before cooking and that the oil reaches a temperature of 200-320° C., which degrades flavors and other ingredients added before the cooking step. burn or destroy. [0004...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/52A23L5/40A23L7/10A23L7/126A23L7/161A23L11/00A23L25/00A23L27/00A23P10/30
CPCA23L7/161A23L7/197A23L11/01A23L7/126A23L27/70A23P10/30A23L5/40A23L25/20A23L2/52A23V2002/00A23V2300/44
Inventor I.怀特海德U.莫拉莱斯-杜兰E.霍伊基辛
Owner SENSIENT FLAVORS LTD
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