KR20070019685A - Flavoring matrix compositions, methods for preparing the same, methods for using the same, and food prepared from the same - Google Patents

Abstract

The present invention (a) flavoring or seasonings; And (b) an edible, soluble matrix, wherein said flavor or seasoning is dispensed within said matrix and said composition is in the form of a sheet. The perfume matrix composition is very effective for adding seasonings to food.

Spices, Seasonings, Spice Matrix Compositions, Seasoned Foods

Description

Fragrance matrix composition, method for preparing the same, method for using the same, and food prepared therefrom {FLAVORING MATRIX COMPOSITIONS, METHODS FOR PREPARING THE SAME, METHODS FOR USING THE SAME, AND FOOD PREPARED FROM THE SAME}

The present invention relates to perfume matrix compositions useful for preparing foods. The present invention also relates to a method for preparing the perfume matrix composition. The present invention also relates to a method of using the perfume matrix composition and to food prepared from the perfume matrix composition.

When preparing food, it is desirable to apply spices or seasonings to the surface of the food before, during or after cooking. For example, it is desirable to season the meat surface before baking meat, such as chicken.

However, the use of seasonings can be messy and the flavors or seasonings can fall off the meat surface during application or cooking to the surface. In addition, it is difficult to control the amount of flavoring or seasoning applied and applied to the meat surface.

Therefore, there is a need for a composition that allows the easy application of flavors or seasonings to food. In particular, there is a need for a composition that can be added to the food surface while easily controlling the amount of flavor or seasoning. There was also a need for a convenient way to add flavors or seasonings to food. In addition, there was a need for food prepared from such compositions.

It is therefore an object of the present invention to provide novel flavoring or seasoning compositions.

Another object of the present invention is to provide novel flavoring or seasoning compositions which allow the addition of flavorings or seasonings to food.

Another object of the present invention is to provide a novel flavoring or seasoning composition which can be added to the food surface while easily controlling the amount of flavoring or seasoning.

Another object of the present invention is to provide a novel flavoring or seasoning composition which can add flavoring or seasoning to the food in such a way as to reduce the loss and / or waste of flavoring or seasoning.

Another object of the present invention is to provide a novel flavoring or seasoning composition capable of protecting a flavoring or seasoning which is sensitive to excessive physical conditions such as high temperature and / or high pressure.

Another object of the present invention is to provide a novel method for preparing the flavoring or seasoning composition.

Another object of the present invention is to provide a novel method of using the fragrance or seasoning composition.

Another object of the present invention is to provide a novel method of adding flavoring or seasoning compositions to food.

Another object of the present invention is to provide a novel food prepared by the above method.

Another object of the present invention is to provide a novel food prepared using the flavor or seasoning composition.

This object, which will be clearly explained in the following description, has been achieved by the inventors of the perfume matrix composition discovery. Wherein the perfume matrix composition comprises (a) a flavoring or seasoning; And (b) an edible, soluble matrix, wherein the flavoring or seasoning is distributed in the matrix and the composition is in the form of a sheet, which is very effective for adding seasoning to food.

In addition, the inventors have found that the composition can be prepared using a process comprising the following steps. Wherein the process comprises the steps of (1) heating a mixture of the edible, soluble matrix material and the tasting liquid to obtain a first liquid mixture; (2) adding flavoring or seasoning to the first liquid mixture to obtain a second liquid mixture; And (3) cooling the second liquid mixture to obtain the perfume matrix composition.

The present invention also provides a method for conveniently preparing seasoned food, comprising the steps of: (1) adding a flavor matrix composition to the food surface, wherein the flavor matrix composition comprises (a) a flavor or seasoning; And (b) an edible, soluble matrix, wherein the flavoring or seasoning is dispensed within the matrix and the composition is present in sheet form.

In addition, the present inventors (A) food portion; And (B) a perfume matrix composition on at least one side of the food portion, wherein the perfume matrix composition comprises (a) a flavor or seasoning; And (b) an edible, soluble matrix, wherein the fragrance or seasoning is distributed in the matrix and the composition is present in the form of a sheet, thereby finding foods with many advantages.

Thus, according to one embodiment, the present invention provides a composition comprising (a) a flavoring or seasoning; And (b) an edible, soluble matrix, wherein said flavor or seasoning is distributed within said matrix and said composition is in sheet form.

The term "seasonning" used in the present composition refers to one kind of spice. Suitable spices are allspice, anantto, basil, cardamom, capsicum, cinnamon, cloves, cumin, dill Spice oleoresins and oils derived from garlic, marjoram, nutmeg, paprika, black pepper, rosemary and turmeric; Essential oils: anise oil, caraway oil, clove oil, eucalyptus oil, fennel oil, garlic oil, ginger oil ( ginger oil, peppermint oil, onion oil, pepper oil, rosemary oil and spearmint oil; Orange oil, lemon oil, bitter orange oil, tangerine oil, grapefruit oil, blood orange oil and lime oil citrus oils such as oil); Alliaceous flavors: garlic, leek, chive, onion and shallots; Botanical extracts: arnica flower extract, chamomile flower extract, hops extract and marigold extract; Botanical flavor extracts: blackberry, chicory root, cocoa, coffee, cola, licorice root, rose hips, sar Sasparilla root, sasaffras bark, tamarind and vanilla extracts; Protein hydrolysates: hydrolyzed vegetable proteins (HVPs), meat protein hydrolysates, milk protein hydrolysates; And S. Heath, Source , incorporated herein by reference Book of Flavors , Avi Publishing Co. Westport, Conn., Pp. Natural and artificially synthesized spices, including those disclosed in 149-277, 1981. Specific extracts include baker's imitation vanilla, imitation almond extract, imitation black walnut extract, imitation butter flavor, and imitation coconut extract. , Artificial pineapple extract, artificial strawberry extract, imitation vanilla extract, artificial vanilla extract, pure almond extract, pure lemon extract, pure peppermint extract ( pure peppermint extract, root beer concentrate, clear imitation vanilla extract, imitation banana extract, imitation brandy extract, imitation cherry extract extract, imitation maple flavor, imitation rum extract, artificial vanilla butter It includes a nut flavor (imitation vanilla butter & nut flavor), dental floss (mint extract), pure anise extract (pure anise extract), pure orange extract (pure orange extract) and pure vanilla extract (pure vanilla extract). In addition, savory extracts such as meat extracts, chicken extracts, turkey extracts, and other extracts may be used. Representative spice compounds include benzaldehyde, diacetyl (2,2-butadione), vanillin, ethyl vanillin and citral (3,7-dimethyl-2,6-octadiene). The spices may be in the form of oils, aqueous solutions, non-aqueous solutions or emulsions.

Perfume essences, ie, water soluble strokes derived from fruits or citrus fruits, can be used even at lower levels than the components mentioned above.

The flavors or seasonings may be distributed in an edible, soluble matrix. The term "edible" has its general meaning, that is, "suitable to eat." In the context of the present invention, the term " meltable " means that the matrix is a solid material similar to a solid, semi-solid or gel at room temperature and somewhat elevated temperature, suitable for general storage and transport conditions, but viscous liquid at the temperature of cooking food. Become or begin to flow. Thus, in a preferred embodiment, the matrix is a solid, semi-solid, or gel-like hard material at room temperature and somewhat elevated temperature, suitable for general storage and transport conditions, but at the temperature of cooking the food becomes viscous liquid or begins to flow. Thus, in a preferred embodiment of the invention, the matrix is at 25 ° C. or lower, preferably at 30 ° C. or lower, more preferably at 35 ° C. or lower, even more preferably at 40 ° C. or lower, particularly preferably at 45 ° C. In the following, it is a solid material similar to a solid, semisolid or gel. In another preferred embodiment, the matrix is viscous liquid at 100 ° C or higher, preferably at least 125 ° C, more preferably at least 150 ° C, more preferably at least 175 ° C, particularly preferably at least 200 ° C. Or it begins to flow.

Optionally, the edible, soluble matrix can be dissolved. In the context of the present invention, the term "soluble" means that the matrix forms a homogeneous liquid at an appropriate amount and temperature of solvent.

Edible, soluble matrices of the present invention generally comprise food polymeric forms. Suitable food polymers include modified starch, exudate gums (arabic, ghatti, karaya, tragacanth), extract gums (p-glucan, inulin) (inulins, konjac, larch), seed gums (locust bean, guar, pysllium, quince, fenugreek) , Tara), pectin (high methoxy pectin, low methoxy pectin, amidated pectin), microbial gums (xanthan, curdlan, pullulan ( pullulan, gellan, scleroglucan, welan, rhamsan, modified cellulose (methylcellulose, hydroxypropylcellulose, hydroxypropylmethyl cellulose, sodium carboxymethyl cellulose), seaweed Hydrophilic colloid extract (sodium alginate, propylene glycol alginate, modified alginic acid, ammonium alginate, alginic acid, carrageenan (car ageenans) (iota (ι), kappa (κ), lambda (λ)), dextrin, dextran, hardened starch hydrolyzate, polydextrose, agar, modified agar, gelatin (forms A and B Type, hydrolyzed gelatin, modified gelatin), milk protein (all milk proteins, sodium caseinate, calcium casein, whey protein, albumin, lactoglobulin), pregelatinized starch, seed proteins (soybeans, sunflowers) , Cottonseed, peanut), cereal protein (from wheat, corn, oats, rice, etc.), fractionated protein, hydrolyzed protein, chitosan, and modified chitosan. Two or more food polymers may be used together. .

Hereinafter, such food polymers will be described in more detail.

The modified starch comprises a group of chemically or physically modified initial starches. Examples of modified starch include n-octenylsuccinic anhydride (n-OSA), phosphorus oxychloride or adipic acid. Other modified starches include thin boiled starches, crosslinked starches, starch acetate, propyl hydroxide starch and oxidized starch. Other modified starches include PURE-COTE ^® , INSTANTPURE-COTE ^®, and n-OSA modified starch (among which are sold under the following trade names: Capsul, Hi-Cap 100, C * EmCap 12634, C * EmCap 12639, MiraCap, and National 78-0487).

Dextrin, an incompletely hydrolyzed starch polymer, is produced by dry heating corn, waxy corn, waxy milo, potato, arrowhead, wheat, rice, tapioca or sago starch. do. Alternatively, the dextrin can be obtained by treating the selected dry starch with a suitable acid, alkali or pH adjuster followed by heat drying.

Maltodextrins are also suitable carbohydrate food polymers. Such polymers are derived from some hydrolyzed forms of corn, rice, wheat or potato starch using suitable acid or enzyme catalysts. The maltodextrin is defined as having a glucose equivalent (Dextrose Equivalent (D. E.)) of less than 20.

Cured starch hydrolysates are products obtained from the hydrolysis of starch to produce maltodextrin oligomers. Thereafter, the oligomers are hydrogenated so that the reducing sugar end is converted to an oligomer comprising non-reducing polyol ends.

Polydextrose is a glucosyl homopolymer obtained from a glucose condensation reaction in the presence of an acid catalyst.

In particular, the protein polymer to be used is gelatin (acid and base extract, hydrolyzed gelatin); Milk proteins (all milk proteins, sodium caseinate, casein calcium, whey protein, albumin, globulin), seed proteins (from soybeans, sunflowers, cottonseeds, peanuts, grapes); Cereal protein (wheat, corn, oat, rice), fractionated protein, hydrolyzed protein and milk protein.

Gelatin, a soluble protein extracted from collagen, is obtained from a variety of animal sources and comes in a variety of forms. Gelatin is available in acid-extract and base-extract forms. The two forms differ greatly in the isoelectric point of the resulting soluble polymer. Collagen sources used for extraction to produce the gelatin include cowhide and pork skin. The form and extent of extraction results in gelatin of various qualities. Acid hydrolysis of the collagen causes type A acid gelatin. Likewise, base hydrolysis and extraction contribute to type B gelatin. In general, the isoelectric point is in the 7-9 pH range for Form A; For type B, it is in the 4.7 to 5.1 pH range. Gelatin is generally characterized by gelling strength in terms of bloom using a standardization process and Bloom gelometer. Bloom values of commercial gelatin are in the high range of 50-300, indicating strong gels (M. Glicksman, Gum Technology in the Food Industry , Academic Press, pp. 359-397,1969). The most suitable gelatin for the extrusion encapsulation process of the invention is 50-75 bloom gelatin for both Form A and Form B.

Another form of gelatin is hydrolyzed gelatin. This product is obtained by further hydrolysis of standard gelatin. The result is a food protein that can be hydrolyzed, dissolved in water, and has a non-gel form. Generally, the molecular weight of hydrolyzed gelatin is in the range of 10,000-100,000. Amidated gelatin may also be used.

Hydrophilic colloidal polymers include exudate gums, extract gums and microbial gums.

Arabian swords are exudate swords from acacia trees. Jujongeun is Acacia Senegal (Aacia senegal) and Acacia seyal (Acacia seyal). Arabian gum has (1-> 3) -binding-β-D-galacto having (1-> 3) -binding-β-D-galactopyranosyl units as side chains linked by (1-> 6) bonds It is a branched molecule containing a pyranosyl unit as a principal chain. And the side chain obtained by the above results, including various acidic sugar (Industrial Gums , R. Whistler and J. Be Miller, Eds. , 3rd Edition, Academic Press, pp. 311-318,1993). Hydrophilic colloids have enhanced solubility and relatively low viscosity in solutions of 30-40 wt% solids. Generally, acacia senegal black is used to make the beverage emulsion, while acacia seyal black is used for the spray drying process. In spray drying, the main functional features of the polymer are its emulsification power, good film formation during drying and moderately low viscosity in aqueous solution. An important commodity specification for acacia salal products is the color grade by gum. If the gum has darker spots, a bleaching step is often added to brighten the product color by oxidation. Unexpectedly, the inventors have found that unbleached acacia seal or acacia senegal can be extruded in such a way that the volatile flavor of the freshly discharged melt extrudate does not fly away.

Other Exudate Black Sterculiarence ( Sterculia urens ) includes karaya, also known as sturculia gum from trees. The molecular weight of these complex polysaccharides is as high as 9,500,000. Tragacanth gum is obtained from shrubs of the species Astragalus. Anogeissus Latifolia ) Gum ghatti, a translucent exudate from trees, is a complex polysaccharide that hardens in cold winters. It is also known as "Indian gum."

Among the seed gum extracts, soybean plants ( Cyamopsis guar gum derived from tetragonolobus ). Long chain linear molecules, β-1,4-D-galactomannan, including α-1,6-bond-D-galactose, have a molecular weight of about 1,000, 000. Ceratonia Locust bean gum derived from siliqua is a branched β-1,4-D-galactomannan having a high molecular weight. Konjac, β-1,4-galactomannan, is known as Amorphophallus konjac ). Its molecular weight is 200,000-2,000, 000. Tara Forest ( Caesalpinia) Tara gum derived from spinosa ) is similar in structure to guar gum and locust bean gum. Lag gum or arabinogalactan is a hydro extract extracted from American Larch. The arabitogalactan is mainly composed of a 6: 1 ratio of galactose and arabinose units and a very small amount of uronic acid. The molecular weight of the major fraction of arabinogalactan for Lac gum is 16,000-100,000. Glycosyl binding analysis of arabinogalactan is consistent with a branched structure comprising a backbone of 1,3-linked galactopyranose that is linked to 1,3-glycosidic bonds.

Many hydrophilic colloidal gums can be obtained from microbial fermentation in sugars and carbohydrates. These are Xanthomonas Xanthan gum, a polysaccharide produced from campestris bacteria, gellan gum, a gel-forming polysaccharide derived from Pseudomonas elodea , pullulan , a natural complex polysaccharide produced from starch by yeast called Aureobasidium pullulans , and microorganism Alcaligenes faecalis curdlan, which is αβ-1,3-glucan produced from var .

Cellulose is the most common carbohydrate copolysaccharide comprising glucose molecules bound by ββ-1,4 bonds and is the initial substance for cellulose gum.

Microcrystalline cellulose (MCC) provides high thixotropy resulting from the large number of colloidal microcrystalline particles formed by hydrolysis of cellulose. Carboxymethylcellulose (CMC) gum or cellulose gum is a sodium salt derived from tablets, modified cellulose.

Methylcellulose (MC), hydroxypropyl methylcellulose (HPMC) and hydroxypropyl cellulose (HPC) are cellulose gums containing methyl ether and / or hydroxypropyl derivatives. Detailed characteristics can be found in the technical paper "Methocel Cellulose Ethers" provided by Dow Chemical Company. The molecular weight of cellulose ethers, such as methyl cellulose or hydroxypropyl methyl cellulose, is generally expressed using a viscosity at 20 ° C. in an aqueous solution comprising 2% by weight of cellulose ether. Cellulose ethers having a viscosity of 3-100,000 cp, preferably 4,000-15,000 cp, are suitable for use. In addition, cellulose ethers are characterized according to hydroxypropoxy and methoxy substitution. The term "methoxy degree of substitution" (MDS) refers to the average number of methyl ether groups present per anhydrous glucose unit of a cellulose molecule. The term "hydroxypropyl molar substitution" (HPMS) refers to the average number of moles of propylene oxide that reacts with each anhydroglucose unit of a cellulose molecule. In the present invention, the MDS of methyl cellulose is preferably in the 19-31 range, and preferably in the 27-31 range. The MDS of hydroxypropyl methyl cellulose is preferably in the range of 19-30, preferably in the range of 30-30. The HPMS of hydroxypropyl methyl cellulose is preferably in the range 4-12, preferably in the range 7-12. Such polymers are unique in that they are thermoreversible gelling polymers when hydrated. In the context of the present invention, the polymer is placed in the low humidity, melting environment of the extruder. Under these process conditions, plasticizers and cosolvents aid the melting process. Such modified cellulose is subjected to a high temperature, low humidity extrusion process to partially plasticize or not plasticize. Limited polymer solubility in the melt extrusion process has advantages in the compositions of the present invention. The non-hydrated methyl cellulose particles distributed through the extruded glassy matrix ultimately slow down hydration by water during use, protect the matrix, and delay elution of the encapsulated capsule.

CMC cellulose is prepared by chemical reaction of sodium monochloroacetate with alkali cellulose. The product comprises sodium carboxymethyl group on the hydroxy group of the cellulose. The degree of substitution of the side chains is about 0.7 for food product grades. The hydrated polymer may be defined according to the viscosity (upper, middle, lower) corresponding to the molecular weight of the polymer about 700,000, about 250,000 and about 90,000, respectively. The CAS number for this substance is 9004-32-4, and the CAS name is cellulose, carboxymethyl ether, sodium salt.

Pectin is a cell wall complex polysaccharide extracted commercially from citrus peels and apple debris. The pectin consists mainly of galacturonic acid and galactronic acid methyl ester units which form a linear chain. It is generally classified according to the degree of esterification. That is, a pectin having a degree of esterification (DE) of 50% or more is a high-methoxy (HM) pectin, but a pectin having a degree of esterification (DE) of 50% or less is Low methoxy pectin with low methoxy content. These two forms have different characteristics. For example, pectin with a low methoxy content requires calcium to become a gel. Amidated pectin (calcium and non-calcium sensitive forms) can also be used.

Another form of food polymer derived from seaweeds such as agar, modified agar, alginic acid, modified alginic acid and carrageenan is useful in the present invention. The carrageenan polymer is a sulfuric acid-containing heteropolymer derived from various seaweeds. Carrageenan is a linear sulfated galactan derived from Rhodophycea, but carrageenan molecules have many structures because they can contain up to 1,000 galactose residues. It is generally characterized by having kappa, lambda and iota forms and exhibits various susceptibility to calcium and potassium by gelation in the hydrated state.

Alginic acid is extracted from brown algae or kelp. The polymer extracted from the particular seaweed source imparts alginic acid, sodium alginate, propylene glycol alginic acid, which is a chemically modified alginic acid. Alginic acid is composed of five carbon-based polymers, mannuronic acid and gluronic acid. In the presence of calcium ions, it forms a thermoreversible gel.

Agar is a complex polysaccharide derived from various kinds of red algae, such as Sphaerococcus, Euchema and Gelidium, and contains sulfated galactose monomers.

Another carbohydrate polymer group consists of β-glucan and inulin. The β-glucan is a linear non-branched complex polysaccharide combined with β- (l-> 3) and β- (1-> 4) -D-glucopyranose units. The polymer is obtained by extracting oat cell walls. The β-glucans form cylindrical molecules such as “worms” that can contain up to about 250,000 glucose residues that can form crosslinks between regular regions comprising a series of trisaccharide units. . They form a gel of thermoreversible infinite network. 90% of β- (1-> 4) bonds are trisaccharide linked by β- (1-> 3) single bonds without β- (1-> 4) single bonds or β- (1-> 3) double bonds In saccharide and tetrasaccharide units. The trisaccharide / saccharide ratio is about 2.0-2.4 in oats, about 3.0 in barley and about 3.5 in wheat.

Inulin is a fructosyl small sugar polymer and is extracted from chicory or jerusalem artichokes.

Chitosan is a linear, soluble glycan derived from shellfish and other sources. It is a deacetylated form of chitin.

Typically, the matrix can be prepared by forming a suspension or solution of the food polymer at elevated temperatures, adding flavoring or seasonings, and then cooling the resulting mixture. The temperature at which the matrix becomes viscous or begins to flow during matrix preparation can be controlled to a certain extent by controlling the amount of water (or other tasting liquid) added to a given food polymer. In particular, adding a large amount of water to a given food polymer will typically cause the matrix to become viscous liquid or begin to flow at low temperatures. On the other hand, adding a small amount of water to a given food polymer will typically cause the matrix to become viscous liquid or begin to flow at high temperatures.

While the exact amount of seasoning dispensed into the matrix depends, in part, on the exact nature of the matrix and the expected amount of final composition used, the compositions of the present invention will generally comprise 0.5-75% by weight of flavoring or seasonings based on the total mass of the composition. will be. Preferably, the composition of the present invention will typically comprise about 50%, about 40%, 30%, 20% or 1-15% by weight of flavoring or seasonings based on the total mass of the composition.

If the fragrance or seasoning is fat soluble, the seasoning can be sprinkled onto the matrix or matrix mixture using an emulsifier added to the fat soluble phase. Distilled monoglycerides, epoxidized monoglycerides, lasylated monoglycerides, acetylated monoglycerides, diacetyl tartaric acid esters of monoglycerides (DATEM's), propylene glycol monoesters, sorbitan monostearate, sorbitan Tristearate, polyglycerol esters, sorbitan polyoxyethylene monoesters and triesters, sucrose esters, sodium stearyl lactate (SSL), lecithin, hydrated lecithin, oleyl lactylic acid, lactate of monoglycerides Lactylated esters of monoglycerides, lasylated esters of propelin glycol monoglycerides and fatty acid sodium and potassium salts may be used alone or in combination. The emulsifier (s) utilizes about 0.1-10% of the selected seasoning. Preferred emulsifiers are sorbitan polyoxyethylene monoesters.

In embodiments involving certain food polymers, it is preferred to include one or more oils or fats in the matrix. It is highly desirable to include oils or fats in the matrix when it is necessary to protect solvents and / or perfumes for volatile perfume compounds. A representative example of a solvent that confers such protection is triacetin. In many cases, the latex perfume component will also be mixed with the matrix. The latex fragrance component is a fragrance compound is prepared by dissolving the fragrance compound in oil / fat, adding a fragrance carrier solution and homogenizing the mixture. The mixture is then added to the matrix. Typically, the oil or fat comprises 0.5-30% by weight, preferably 1-20% by weight, more preferably 2-10% by weight, based on the total mass of the food polymer in the matrix. Suitable oils and fats include soybean oil, canola oil, hardened oils, olive oil, sunflower oil, other seed oils and fruit oils.

In addition to the capsules described above, various optimum ingredients commonly used in the art may be included in the compositions of the present invention. For example, pigments, sweeteners such as sucrose or chyralrose, food acids such as malic acid and citric acid, salts such as calcium citrate and calcium chloride, perfumes, diluents, flavor maskers, flavor enhancers, fillers, preservatives, Antioxidants, stabilizers, lubricants and the like may also be used as needed.

The present invention has a sheet mold. The thickness of the sheet is generally in the range 0.05-2.5 mm, preferably 0.1-1 mm, more preferably 0.25-0.75 mm. It should be noted that the thickness of the initially prepared matrix can be much larger than the thickness of the final sheet. In particular, a block of tube of the matrix composition tube can be cut or divided to finally obtain the desired thickness.

The sheet will generally be square, rectangular, triangular, circular, oval, or ellipse (when seen in two dimensions besides thickness). If the sheet is square or rectangular, the length and height of the final sheet is generally determined in the dimensions of the food to which the seasoning composition is to be added. For example, if a sheet is to be added to a food mass having a certain length and height, the sheet need not be larger than the length and height of the food mass. Thus, the height of the final sheet is generally in the range of 1-75 cm, preferably in the range of 2.5-20 cm, more preferably in the range of 5-15 cm. If the sheet is triangular, the height of the final sheet is generally in the range of 1-75 cm, preferably in the range of 2.5-20 cm, more preferably in the range of 5-15 cm. In this case, the radius of the circle or ellipse is generally in the range of 0.5-40 cm, preferably in the range of 1-10 cm, more preferably in the range of 2.5-7.5 cm, and the distance between the focal points of the ellipse is 0.5-40 cm, preferably Preferably 1-10 cm, more preferably 2.5-7.5 cm.

However, the first sheet produced will be larger (in conditions with non-thickness dimensions) and the final sheet product can be made by cutting the larger sheet. In fact, the size of the first sheet produced may be limited by the devices used to make the sheet and the limiting factors of packaging, transport and storage conditions.

Typically, the sheet will have a certain appearance and composition. However, in a particularly preferred embodiment, the sheet can be marked with a colorant in the form of stripes or crossed hatches. In this way, the food can be artificially grilled and, if cooked in another way, for example when cooked in an oven, the food can be of a similar appearance as cooked on an open grill. On the one hand, depending on the relative density of the fragrance or seasoning, on the other hand, the particular fragrance or seasoning may be placed on the bottom of the sheet or raised to some extent on top of the sheet during manufacture of the sheet. In this case, if the sheet is one or more dimensions, the distribution of the flavoring or seasoning may not be perfectly uniform.

In other embodiments, the flavor or seasoning composition may comprise two or more separate layers. In this case, the layer may consist of the same or different matrix materials and may comprise the same or different flavors or seasonings.

In a particularly preferred embodiment, the seasoning matrix composition is present in the sheet in the form of a plurality of perforations (or docked) through the sheet in the thickness direction. The term "docking" is a jargon used in the confectionery industry, which is used to prevent dough / products from expanding beyond a certain size and / or to prevent steam from trapping. It means to puncture the inside, causing large bubbles in the hollow clam pie or soda crackers during baking. Docking is typically done using rollers or stamps. In the confectionery industry, the pattern, density and size of docked perforations vary depending on the application. Docking devices are manufactured by dye companies and are specified for their use, ie, dough form, dough thickness, signature pattern requiring perforation and the like. Docking use in the confectionery industry is described here by SA Matz, Cookie and Cracker Technology . Third Ed. , AVI, Van Nostrand Reinhold, New York, 1992.

In the present invention, the main purpose of the docking (or perforation) is to prevent vapor blocking between the food surface and the composition, thereby allowing the matrix to dissolve correctly without raising the surface. Therefore, perforation is known to enhance the adhesion of the fragrance matrix composition during cooking and to reduce the propensity of the sheet to slip or the food surface overflows. In addition, perforation promotes rapid and uniform dissolution of the perfume matrix composition during cooking.

Typically, the sheet can be perforated with a diameter or the largest dimension of 0.1-10 mm, preferably 0.5-7.5 mm, more preferably 1-5 mm. The perforation is at a density of 0.5 to 2500 perforations per cm ² , preferably at a density of 1 to 2500 perforations per cm ² , more preferably at a density of 1 to 1000 perforations per cm ² , and Preferably at a density of 1-500 perforations per cm ² , more preferably at a density of 1-100 perforations per cm ² , more preferably at a density of 1-50 perforations per cm ² , more preferably from 1 per cm ² - the density of water at 25 puncturing, more preferably from 1 per cm ² - a density of 10 puncturing, and most preferably from 1 per cm ² - the density of the number of five perforations , On the sheet surface.

Referring now to the drawings, in which like reference numerals designate the same or corresponding parts in various aspects, FIG. 1 shows one embodiment of a perfume matrix composition according to the present invention. In FIG. 1, the perfume matrix composition is in the form of a rectangular sheet having a length (1), a height (2) and a thickness (3). Seasoning particles 4 are distributed in the matrix.

FIG. 2 shows another embodiment of the perfume matrix composition according to the invention, which is in the form of a circular sheet having a radius 5 and a thickness 3. An Example is shown. The sheet is perforated with a plurality of perforations 6.

In another embodiment, the present invention provides a method of preparing a seasoning composition, comprising: (1) heating a mixture of an edible, soluble matrix material and tasting liquid to obtain a first liquid mixture; (2) adding flavoring or seasoning to the first liquid mixture to obtain a second liquid mixture; And (3) cooling the second liquid mixture to obtain the perfume matrix composition, wherein the perfume or seasoning is dispensed in the matrix and the composition is in sheet form.

In this method, the seasoning, matrix and additive ingredients will be as described above in the context of the present invention. In addition, the relative amounts of these components will be the same.

In the first step of the process, the matrix material is heated with a tasting liquid to obtain a first liquid mixture. In general, the first liquid mixture will be in the form of a solution or suspension.

Tasting liquids are liquids that are safe to ingest, such as water, ethyl alcohol, and mixtures thereof. The tasting liquid is preferably a water soluble liquid. More preferably, the tasting liquid is water.

The amount of tasting liquid used to form the first liquid mixture depends on various factors. Firstly, the tasting liquid should be used in an amount sufficient to allow liquid to form when heating the mixture. In particular, the first liquid mixture preferably has a viscosity low enough to conveniently mix the flavoring or seasoning with the first liquid mixture without depending on the particular apparatus or process. It is also desirable to add a tasting liquid in a sufficient amount so that the first liquid mixture can be formed at a temperature that is not too high so as not to adversely affect either the matrix material or the flavoring or seasoning. In addition, the amount of the tasting liquid used to form the first liquid mixture is such that the second liquid mixture is 70 ° C. or less, preferably 40 ° C. or less, more preferably 35 ° C. or less, more preferably 30 ° C. or less, It is desirable to limit the solubility to form a solid, semi-solid or gel-like hard material when more preferably cooled to 25 ° C. or lower, more preferably 20 ° C. or lower. Therefore, the amount of tasting liquid added to the matrix material is generally 1 to 85% by weight, preferably 2 to 40% by weight, and 5 to 30% by weight based on the total mass of the matrix material and the tasting liquid. desirable.

The temperature at which the matrix material and the water are heated is determined by two factors. The first factor is that the temperature must be high enough to obtain a liquid with a viscosity low enough to conveniently mix the flavoring or seasoning with the first liquid mixture without depending on the particular apparatus or process. The second factor is that the temperature should not be so high that it does not adversely affect either the matrix material or the flavoring or seasoning.

The first liquid mixture may be formed by simple mixing of the matrix material and the tasting liquid in a suitable device. The matrix material is first mixed with the tasting liquid and the resulting mixture is heated. Alternatively, the matrix material may be added to the preheated tasting liquid.

After the first liquid mixture is formed, the flavoring or seasoning is mixed to obtain a second liquid mixture comprising both the matrix material and the flavoring or seasoning. The second liquid mixture may be formed by mixing the first liquid mixture and the flavoring or seasoning in a suitable apparatus. Flavors or seasonings may be mixed with the first liquid mixture in an apparatus in which the first liquid mixture is formed. While mixing the flavors or seasonings, it is preferred to continue heating the first liquid mixture. On the other hand, in order to accelerate the cooling process, it is desirable to stop vigorous heating while the perfume is mixed with the first liquid mixture.

After the second liquid mixture is formed, it is cooled to obtain a perfume matrix composition in which the perfume or seasoning is dispensed in the matrix. Preferably, the second liquid mixture is cooled to a temperature that is a solid, semisolid, or hard gel-like material.

 For example, using a specific device such as a tank that can indirectly heat the ingredients, all the ingredients are mixed together (ie in-line mixing) to form the perfume matrix composition in one continuous process. By). In such a case, the resulting mixture continues to cool down to a temperature that results in a solid, semisolid, or hard gel-like material.

In some cases, before or after mixing the flavor or seasoning with the first liquid material, in order to ensure that the final product is present as a solid, semi-solid, or hard gel-like material while the final product is dissolving at the desired temperature, It is necessary or desirable to remove some of the liquid. In this case, some of the tasting liquid may be removed by suitable techniques such as air drying, oven drying, freeze drying and the like. For the purpose of obtaining good shelf stability after drying, the resulting material has a water content of 0.5-35% and 0.15-0.75 water activity. Low moisture content and water activity can be obtained by drying in a convection oven at 40-90 ° C. for at least 10 minutes depending on temperature and air flow. It is also possible to rapidly dry with a tunnel dryer by adjusting temperature, relative humidity and air flow. Matrixes with high moisture content (up to 75%) and high water activity (up to 0.95) require refrigeration.

The perfume matrix composition can be formed directly as a sheet. For example, the second liquid mixture is poured into or taken out of the mold and then cooled to form a sheet in the desired final shape. Alternatively, the second liquid mixture can be extruded or poured onto a belt, such as for example, cut into the desired shape, depending on the particular application, to form a continuous sheet which can then be further produced. Conventional cutting devices can also be used. In addition, the perfume matrix composition can be obtained initially in bulk or batch form and later cut or split to obtain the desired form according to the particular application.

The sheet may also be treated with anti-caking agents such as silicon dioxide, starch, modified starch, modified cellulose, magnesium stearate and the like.

Seasoning compositions can be used immediately after preparation, but in most cases can be packaged for shipping, storage and later use. Packaging materials will generally be in the form of sealed and ordered materials such as plastics, laminates, thin pouches or bags. The packaging material may further include components such as a desiccant or antioxidant.

The packaging material includes one or a plurality of sheet (s). If the package comprises more than one sheet, the sheets may be separated into sheets of different materials to facilitate (or promote) the separation of the seasoning composition sheet, to reduce the sheets to which the seasoning composition is stuck together. . The different material here may be a sheet of lead paper or another type of release sheet.

In a preferred embodiment, the seasoning composition is packaged in the form of an elongated roll that can be cut or removed from each sheet. In this case, it is desirable to wind the roll of seasoning composition into different pieces of material so that the layers adjacent to the seasoning composition in the last roll can be separated from each other by layers of other materials. In this way, the rolls can be easily unwound.

In another embodiment, the present invention provides a method of preparing a seasoned food comprising the steps of: (1) adding a flavor matrix composition to the food surface, wherein the flavor matrix composition comprises (a) a flavor or seasoning; And (b) an edible, soluble matrix, wherein said flavor or seasoning is dispensed within said matrix and said composition is in sheet form.

Of course, the perfume matrix composition used in the method is as described above.

The food to which the seasoning composition is added may be a food to which the seasoning composition may be conveniently added. In a preferred embodiment, the food is food of poultry, meat, fish, vegetable protein or cereals. The food of poultry, meat, fish, vegetable protein or cereals to which the seasoning composition is added includes poultry such as chicken, turkey, ostrich, emu, quail, pigeon and duck; Meat, such as cattle, calf, pig, ham, sheep, rabbits, bison and buffaloes; Fish such as cod, salmon, swordfish, tuna, catfish, trout, and haddock; Vegetable proteins such as tofu and soy protein; And grains such as rice, bulgar, barley, polenta, kasha, curcus, and the like. In another preferred embodiment, the food is a size suitable for each food such as chicken breast, chicken thigh, chicken leg, chicken wings, hamburger, beef steak, salmon steak, catfish steak and the like. In another embodiment, the food includes a confectionary such as rolls, muffins, pastries, breads, bagels, pretzels, pizzas, donuts, pies, or the like, or dough for the confectionery.

Seasoning compositions can be added to food by placing them directly on the food surface. Alternatively, the seasoning may be applied to the food surface by an automated process. The seasoning composition can be suitably sprayed on the food surface, such as the top, bottom, sides or interior.

In a preferred embodiment, the food using the perfume matrix composition is not cooked or only partially cooked. In this case, the food is uncooked or partially cooked meat or fish loaf or dough. The only partially cooked dough includes boiling but not baked bagels.

The fragrance composition may be added to poultry, meat, fish, vegetable protein, grains or dough, which are cooked or partially cooked just before cooking. Alternatively, the matrix composition may be added to the food prior to freezing and the food containing the perfume matrix composition applied over the food may be frozen and stored.

Thereafter, the food comprising the perfume matrix composition applied on the food is cooked and seasoned to obtain a final cooked food having a glossy surface. The food is preferably cooked under the usual conditions used for cooking. For example, food comprising a fragrance matrix composition applied on the food surface is generally cooked in a top burner, oven, convection oven, microwave oven, halogen oven or overhead broiler. In the case of confectionery, food comprising a fragrance matrix composition applied on the food surface is typically cooked in a top burner, oven, convection oven, microwave oven, halogen oven or overhead broiler. Of course, the various top burners and ovens described above may be home and / or commercial or industrial and / or commercial.

During cooking of the food comprising the perfume matrix composition applied onto the food surface, the perfume matrix composition may be dissolved. That is, it becomes a viscous liquid or begins to flow and forms a uniform seasoning layer on the food surface on which the perfume matrix composition is layered or applied. In a preferred embodiment, the perfume matrix composition is shiny on the food surface to be layered or applied.

Therefore, the present invention (A) food portion; And (B) a perfume matrix composition on at least one side of the food portion, wherein the perfume matrix composition comprises (a) a flavor or seasoning; And (b) an edible, soluble matrix, wherein said flavor or seasoning is dispensed within said matrix, said composition being in sheet form.

As described above, the food to which the cooking ingredient composition is applied may not be cooked or only partially cooked. In this case, immediately or briefly after applying the seasoning composition You can cook food. Alternatively, the food can be packaged and stored before applying and cooking the seasoning composition. In one embodiment, the food can be frozen and cooked after applying the seasoning composition, and preferably cooked after thawing.

In another embodiment, the food to which the seasoning composition is applied may be precooked. In this case, it is desirable to apply the seasoning composition to the food immediately after cooking so that the food is kept warm and the temperature of the food can dissolve the seasoning composition. Alternatively, the seasoning composition may be warmed to dissolve the seasoning composition after applying the seasoning composition to uncooked cooked food. Of course, the seasoning composition can be applied to the food during cooking.

In another embodiment, the present invention provides a composition comprising (a) a flavoring or seasoning; And (b) an edible, soluble, soluble matrix, wherein said flavor or seasoning is dispensed within said matrix, said composition being in sheet form.

In a related embodiment, the present invention provides a method of making a seasoned food comprising the steps of: (1) adding a flavor matrix composition to the food surface, wherein the flavor matrix composition comprises (a) a flavor or seasoning; And (b) an edible, soluble, soluble matrix, wherein said flavor or seasoning is dispensed within said matrix and said composition is in sheet form.

In addition, the present invention (A) food portion; And (B) a perfume matrix composition on at least one surface of the food portion, wherein the perfume matrix composition comprises (a) a flavor or seasoning; And (b) an edible, soluble, soluble matrix, wherein said flavor or seasoning is dispensed within said matrix and said composition is in sheet form.

Other features of the present invention will become more apparent from the following examples presented to illustrate the invention, but are not limited to these examples.

Given the relationship with the accompanying drawings, the invention and its advantages will be readily understood with reference to the following detailed description.

1 shows one embodiment of a perfume matrix composition in the present invention.

2 shows another embodiment of a perfume matrix composition in the present invention.

In the examples and the description below, unless otherwise stated, all ratios and percentages are by weight and all temperatures are in degrees Celsius (° C.). If the solids content of the dispersion or solution is reported, the solid mass is expressed relative to the total mass of the dispersion or solution. If the molecular weight is specified, it is assumed to be the same as the molecular mass range of the product by the commercial manufacturer. In general, this is regarded as the mass average molecular weight.

Example  1: For Sale ( Retail Consumer ) Configuration for microwave

In the following process, the component shown in Table 1 is used by fixed amount.

ingredient Amount (% by weight of total mass) pectin 004.00% Xanthine 000.15% Granulated Sugar 019.89% glycerin 015.00% Mixed Seasonings, Flavors or Extracts 005.00% Sodium Citrate, Desiccant 000.30% Citric acid, anhydride 000.30% Calcium citrate 000.08% water 055.28% Sum 100.00%

fair  :

1.Add pectin and xanthine gum to glycerin and mix until completely dispersed

2. Adding gum / glycerine mixture to water with rapid stirring using a mixer

3. heating to 85 ° C. with rapid stirring; Avoiding air mixing and adding sugar

4. Add sodium citrate, citric acid, calcium citrate and seasoning mixtures, flavors or extracts; Mixing until uniformly dispersed

5. Pour the hot mixture onto a non-stick plate

6. Cut 1.0 to 2.4 mm thick, allow to cool and dry as needed

7. Cutting the slices into pieces to fit your needs

8. Drilling the entire long and narrow slices at 1.6 mm intervals using the drilling process described below.

Perforation process

1. Perforate the entire seasoned slice using a Jacquard Super Meat Tenderizer to drill narrow, long slits at intervals of 1.6 mm.

2. Description of meat grinder: A rectangular group consisting of three rows of 16 flat blades, a total of 48 flat blades (length: 3-1 / 8 inches, height: 1/2 inches). Each row is 3/16 inches apart and each blade is 1/8 inches apart. Each flat blade measures 1/16 inch high and 1/32 inch deep.

3. After drilling the whole surface of the seasoned slice in the vertical direction, rotate the meat grinder Drill the same plane in the horizontal direction. To perfectly puncture sliced slices suitable for chicken breasts, three vertical and three horizontal movements are required.

Example 2 Configuration for Commercial Oven

In the following process, the component shown in Table 2 is used by fixed amount.

ingredient Amount (% by weight of total mass) pectin 005.00% Xanthine 000.15% Granulated Sugar 020.50% glycerin 015.00% Mixed Seasonings, Flavors or Extracts 005.00% Sodium Citrate, Desiccant 000.30% Citric acid, anhydride 000.30% Calcium citrate 000.08% water 053.67% Sum 100.00%

fair  :

1.Add pectin and xanthine gum to glycerin and mix until completely dispersed

2. Adding gum / glycerine mixture to water with rapid stirring using a mixer

3. heating to 85 ° C. with rapid stirring; Avoiding air mixing and adding sugar

4. Add sodium citrate, citric acid, calcium citrate and seasoning mixtures, flavors or extracts; Mixing until uniformly dispersed

5. Pour the hot mixture onto a non-stick plate

6. Cut 1.0 to 2.4 mm thick, allow to cool and dry if necessary

7. Cutting the slices into pieces to suit your needs

8. As described above in Example 1, perforating the entire slice in narrow and long slits at intervals of 1.6 mm using a perforation process.

Example  3: food service Flame ( Flame ) Configuration for boiler

In the following process, the component shown in Table 3 is used by fixed amount.

ingredient Amount (% by weight of total mass) Carrageenan 000.90% Locust bean gum 000.68% Granulated Sugar 006.00% glycerin 012.60% Mixed Seasonings, Flavors or Extracts 007.50% water 071.72% Sum 100.00%

fair  :

1.Add pectin and xanthine gum to glycerin and mix until completely dispersed

2. Adding gum / glycerine mixture to water with rapid stirring using a mixer

3. heating to 85 ° C. with rapid stirring; Avoiding air mixing and adding sugar

4. Add sodium citrate, citric acid, calcium citrate and seasoning mixtures, flavors or extracts; Mixing until uniformly dispersed

5. Pour the hot mixture onto a non-stick plate

6. Cut 1.0 to 2.4 mm thick, allow to cool and dry if necessary

7. Cutting the slices into pieces to suit your needs

8. As described above in Example 1, perforating the entire slice in narrow and long slits at intervals of 1.6 mm using a perforation process.

In light of the above teachings, it is apparent that various modifications and variations can be made in the present invention. Accordingly, it will be appreciated that the invention may be utilized within the scope of the appended claims in addition to those described herein.

All of the above patents and other references are fully incorporated by reference, as specifically listed.

Claims (17)

(a) flavors or seasonings; And (b) comprises an edible, soluble matrix, The fragrance or seasoning is dispensed into the matrix and the composition is present in the form of a sheet. The composition of claim 1, wherein the sheet is perforated with a plurality of holes. The composition of claim 1, wherein the edible, soluble matrix comprises one or more food polymers. A method for producing the perfume matrix composition according to claim 1, (1) heating the mixture of edible, soluble matrix material and tasting liquid to obtain a first liquid mixture; (2) adding flavoring or seasoning to the first liquid mixture to obtain a second liquid mixture; And (3) cooling the second liquid mixture to obtain the perfume matrix composition. The method of claim 4, wherein (4) further comprising perforating said sheet into a plurality of holes. The method of claim 4, wherein the edible, soluble matrix comprises one or more food polymers. As a method of preparing seasoned food, (1) The flavor matrix composition according to item 1 is added to a food surface to obtain a seasoned food. 8. The method of claim 7, wherein the sheet is perforated with a plurality of holes. 8. The method of claim 7, wherein the food is not cooked. The method of claim 9, (2) further comprising cooking the seasoned food. 8. The method of claim 7, wherein the food is cooked. 8. The method of claim 7, wherein said edible, soluble matrix comprises one or more food polymers. (A) the food department; And (B) A food comprising the perfume matrix composition according to claim 1 on at least one surface of said food portion. The food product of claim 13, wherein the sheet is perforated with a plurality of holes. The food product of claim 13, wherein the food portion is not cooked. The food product of claim 13, wherein the food portion is cooked. The food product of claim 13, wherein the edible, soluble matrix comprises one or more food polymers.

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