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    • 78. 发明申请
    • MANUFACTURING METHOD OF FLAVOR-CONTAINING PARTICLE COMPOSITION
    • 包含颗粒组合物的制造方法
    • US20110236557A1
    • 2011-09-29
    • US12998825
    • 2009-12-03
    • Hisashi SuzukiShougo YoshidaTetsuya Nakamura
    • Hisashi SuzukiShougo YoshidaTetsuya Nakamura
    • A23L1/221
    • A23G4/06A23L27/72A23P10/30A23P10/35A23P30/20
    • The present invention provides a manufacturing method of a flavor-containing particle composition characterized in that flavor, saccharide, and an oily substance having a softening point of 55 to 90° C. are mixed, the mixture is heated so as to bring the saccharide into a melted or a semi-melted state and then, cooled, solidified and crushed.With the flavor-containing particle composition obtained by the manufacturing method of the present invention, there is no dissipation caused by sublimation of the flavor, the flavor is completely encapsulated, preservation stability of aroma is good, fluidity of the powder is high, blocking is hard to occur even under a high-humidity environment, and moreover, flavor release occurs at desirable timing. Furthermore, by increasing the grain size of the flavor-containing particle composition to some degree, a crispy feeling is provided, and if it is used in a food such as chewing gum, a crunchy, flaky and crispy feeling can be obtained and since flavor is released at the same time, the feeling is new and interesting.
    • 本发明提供一种含有香味的颗粒组合物的制造方法,其特征在于将风味剂,糖类和软化点为55〜90℃的油状物质混合,加热混合物,使糖进入 熔融或半熔化状态,然后冷却,固化并粉碎。 对于通过本发明的制造方法得到的含有风味的颗粒组合物,没有由风味升华引起的散失,风味被完全包封,香气的保存稳定性好,粉末的流动性高,阻塞 即使在高湿度环境下也难以发生,此外,在期望的时刻发生风味释放。 此外,通过增加含味味的颗粒组合物的颗粒尺寸,可以提供酥脆的感觉,并且如果用于诸如口香糖的食物中,则可以获得松脆,片状和酥脆的感觉,并且由于风味 在同一时间发布,感觉是新的和有趣的。