IPC분류정보
국가/구분 |
United States(US) Patent
등록
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국제특허분류(IPC7판) |
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출원번호 |
US-0661388
(2003-09-11)
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발명자
/ 주소 |
- Zheng,Ying
- Cheng,Pu Sheng
- Milo,Christian
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출원인 / 주소 |
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대리인 / 주소 |
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인용정보 |
피인용 횟수 :
0 인용 특허 :
10 |
초록
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A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage. The aroma-providing component is associated with a stabilizing agent in an amount effective to chemically interact with
A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage. The aroma-providing component is associated with a stabilizing agent in an amount effective to chemically interact with undesirable compounds to form a stabilized aroma-providing component which (a) retains a significant portion of one or more of the desirable flavor or sensory characteristics of the aroma in the aroma-containing component during storage, or (b) reduces off flavor generation during storage of the aroma-providing component. The stabilizing agent preferably is a nucleophile that contains sulfur or nitrogen, such as sulfur dioxide, sulfites, compounds that contain or generate thiols, amines or amino acids, cysteine, gluathione or an enzyme. The stabilized aroma-providing component retains the desirable flavor and sensory characteristics of the aroma for a time period of at least six months to one year or longer.
대표청구항
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What is claimed is: 1. A process for stabilizing an aroma-providing component against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage which comprises associating with a stabilizing agent an aroma-providing component that is isolated, concentrated or se
What is claimed is: 1. A process for stabilizing an aroma-providing component against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage which comprises associating with a stabilizing agent an aroma-providing component that is isolated, concentrated or separated from a food, beverage, food-forming or beverage-forming material, wherein the stabilizing agent is a nucleophile that contains at least one atom of sulfur or nitrogen providing at least one lone pair of electrons for reaction, the stabilizing agent being present in an amount effective to chemically interact with undesirable compounds to form a stabilized aroma-providing component which (a) retains a significant portion of one or more of the desirable flavor or sensory characteristics of the aroma in the aroma-containing component during storage, or (b) reduces off flavor generation during storage of the aroma-providing component; and separately storing the stabilized aroma-providing component prior to combining it with a further component of a food, beverage, food-forming or beverage-forming material and optionally with a liquid to form a product for consumption so that, when combining the aroma-providing component with the material to form the product for consumption, the aroma-providing component imparts to the product an improved or enhanced aroma compared to the aroma provided by an unstabilized aroma-providing component. 2. The process of claim 1, wherein the stabilizing agent is present in an amount of between about 1 and 50,000 ppm. 3. The process of claim 1, wherein the stabilizing agent is SO2, a sulfite or a substance that contains or generates a sulfite, a thiol, an amine or an amino acid, and is present in an amount of between about 1 and 20,000 ppm. 4. The process of claim 1, wherein the stabilizing agent comprises cysteine or glutathione or their salts. 5. The process of claim 1, wherein the stabilizing agent is an enzyme present in an amount sufficient to react with aldehyde groups of compounds associated with the aroma-providing component. 6. The process of claim 1, which further comprises providing an antioxidant with the stabilizing agent to help reduce or prevent oxidation of compounds that provide the desirable flavor or sensory characteristics of the aroma. 7. The process of claim 1, wherein the stabilized aroma-providing component is dried to a powder and is stored until a later time when it is reconstituted for consumption by the addition of a liquid. 8. The process of claim 1, wherein the stabilized aroma-providing component is prepared by incorporating the stabilizing agent into a material which is added to the aroma-providing component during storage. 9. The process of claim 1, which further comprises combining the stabilized aroma-providing component with a food-forming or beverage-forming component and a liquid to form a liquid food or beverage product, and drying the liquid product to obtain a solid material that retains the initial flavor or sensory characteristic of the aroma for a time period of at least six months to one year or longer during storage of the powder. 10. The process of claim 1, wherein the stabilized aroma-providing component is formed by passing the aroma-providing component through a porous membrane, film or paper material that contains the stabilizing agent. 11. The process of claim 1, wherein the stabilizing agent is a gas and the stabilized aroma-providing component is formed by passing the gas through or around the aroma-providing component to form the stabilized aroma-providing component. 12. The process of claim 1 wherein the aroma is chocolate or cocoa aroma, tea aroma, malt or Maillard reaction flavor. 13. The process of claim 1, wherein the aroma-providing component is coffee aroma and the stabilizing agent is present in an amount sufficient to react with some or all of the carbonyl groups present in compounds associated with the coffee aroma to reduce or inhibit pyrrole loss from the coffee aroma, or to reduce or inhibit degradation of thiols in the coffee aroma, thus retaining the desirable flavor or sensory characteristics of the coffee aroma during at least six months of storage of the coffee aroma. 14. A process for preparing a food product of an aroma-providing component and a further component of a food, beverage, food-forming or beverage-forming material and optionally a liquid with the product containing an improved or enhanced aroma, which comprises stabilizing the aroma-providing component by the process of claim 1 and separately storing the stabilized aroma-providing component from the further component, and subsequently preparing the food product for consumption by combining the stabilized aroma-providing component and further component, optionally with a liquid, wherein the food product contains an improved or enhanced aroma compared to one prepared with unstabilized aroma-providing component. 15. The process of claim 14, wherein the food product is a beverage, a liquid is used to prepare the beverage, and the aroma is chocolate or cocoa aroma, tea aroma, malt or Maillard reaction flavor. 16. The process of claim 14, which further comprises providing an antioxidant with the stabilizing agent to help reduce or prevent oxidation of compounds that provide the desirable flavor or sensory characteristics of the aroma. 17. The process of claim 14, wherein the aroma-providing component is coffee aroma and the stabilizing agent is present in an amount sufficient to react with some or all of the carbonyl groups present in compounds associated with the coffee aroma to reduce or inhibit pyrrole loss from the coffee aroma, or to reduce or inhibit degradation of thiols in the coffee aroma, thus retaining the desirable flavor or sensory characteristics of the coffee aroma during at least six months of storage of the coffee aroma.
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