Oxidized flavor note suppression in comestibles
원문보기
IPC분류정보
국가/구분
United States(US) Patent
등록
국제특허분류(IPC7판)
A23L-007/10
A23L-027/00
출원번호
US-0791096
(2013-03-08)
등록번호
US-10201176
(2019-02-12)
발명자
/ 주소
Herrera-Gomez, Orlando
Dierbach, Lisa Ann
Topinka, John B.
Barber, Deborah D.
출원인 / 주소
Kraft Foods Group Brands LLC
대리인 / 주소
Fitch, Even, Tabin & Flannery LLP
인용정보
피인용 횟수 :
0인용 특허 :
53
초록▼
Comestibles prepared using 1,3-propanediol may include modified flavor profiles relative to comparable comestibles that do not include 1,3-propanediol. Further 1,3-propanediol may be used in low concentrations, such as about 0.01 to about 5 wt. % in comestibles to effect modification of flavor profi
Comestibles prepared using 1,3-propanediol may include modified flavor profiles relative to comparable comestibles that do not include 1,3-propanediol. Further 1,3-propanediol may be used in low concentrations, such as about 0.01 to about 5 wt. % in comestibles to effect modification of flavor profiles including perception of oxidized whole grain wheat flavors and the like.
대표청구항▼
1. A comestible comprising: a whole grain containing component having a flavor profile, the whole grain containing component comprising whole grain flour present in an amount of at least about 50 wt. % based on a total flour content of the comestible, wherein the whole grain component comprises whea
1. A comestible comprising: a whole grain containing component having a flavor profile, the whole grain containing component comprising whole grain flour present in an amount of at least about 50 wt. % based on a total flour content of the comestible, wherein the whole grain component comprises wheat; andabout 0.75 to about 2 wt. % 1,3-propanediol based on the weight of the whole grain flour, the 1,3-propanediol being present in an amount effective to decrease perception of wheaty flavors compared to a comparative comestible containing the same amount of the same kind of whole grain containing component, but not containing 1,3-propanediol, wherein the comestible is pasta. 2. The comestible of claim 1 having a ratio of the whole grain containing component to 1,3-propanediol of from about 20:1 to about 2000:1. 3. The comestible of claim 1 wherein the whole grain component comprises only whole grain flour. 4. The comestible of claim 1 wherein the whole grain component further comprises at least one of oat, barley, maize, brown rice, faro, spelt, emmer, rye, quinoa, amaranth, triticale, buckwheat and combinations thereof. 5. The comestible of claim 1 wherein the whole grain component has been aged for at least three months prior to incorporation into the comestible. 6. A method of effecting an enhanced flavor profile of a comestible, the method comprising the steps of: providing a whole grain component providing a flavor profile of the comestible, the whole grain component comprising whole grain flour present in an amount of at least about 50 wt. % based on a total flour content of the comestible, wherein the whole grain component comprises wheat;providing 1,3-propanediol in an amount of about 0.75 to about 2 wt. % based on the weight of the whole grain flour; andmixing the whole grain component and the 1,3-propanediol to form the comestible, the 1,3-propanediol being present in an amount effective to decrease perception of wheaty flavors compared to a comparative comestible containing the same amount of the same kind of whole grain component, but not containing 1,3-propanediol. 7. The method of claim 6 wherein the whole grain component and the 1,3-propanediol are provided in a ratio of the whole grain component to 1,3-propanediol of from about 20:1 to about 2000:1. 8. The method of claim 6 wherein the flavor profile is modified to provide a reduced oxidized wheaty flavor. 9. The method of claim 6 wherein the whole grain component comprises only whole grain flour. 10. The method of claim 6 wherein the whole grain component further comprises oat, barley, maize, brown rice, faro, spelt, emmer, rye, quinoa, amaranth, triticale, buckwheat and combinations thereof. 11. The method of claim 6 wherein the whole grain component has been aged for at least three months prior to incorporation into the comestible.
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