TWI355242B - Fat, wax or oil-based food ingredient comprising e - Google Patents

Description

1355242 IX. INSTRUCTIONS OF THE INVENTION: TECHNICAL FIELD OF THE INVENTION The present invention relates to the field of embedding fragrances and fat or oily food ingredients comprising embedding fragrances. More particularly, the present invention relates to food or food ingredients comprising a lipid and flavor capsule. The invention further relates to a food product comprising a food ingredient such as a drape or a filling. [Prior Art] Fragrance compounds include many small-sized 'volatile and hydrophobic molecules' which readily disappear from the food product by evaporation during manufacture, transport or storage. The loss caused by the evaporation of the perfume can be reduced by, for example, using fat or oil as a carrier for the hydrophobic perfume, with the result that the perfume is often applied to the food in the form of a fat or oily coating or filling. However, the perfume surrounded by the liquid matrix may not be released when consumed' and is often swallowed along with the fat droplets without interacting with the taste buds in the mouth. Therefore, "a part of the perfume molecules consumed is not perceived" and for the food product containing the perfume dispersed in oil or fat, the flavor is still poor even with a high perfume content. On the other hand, in order to provide a high concentration of perfume in a manner that is safe to store and easy to use, a complicated embedding system is often used. However, the disadvantage of perfume embedding is that it is difficult to control when all of the embedded spices are released in a timely manner when they are chewed in the mouth. It is possible that, at the point of consumption, the embedded perfume is not released from their embedded matrix and thus does not increase the flavor of the food, but is swallowed in an embedded form. Alternatively, the fragrance is released too early from the embedded matrix and then depleted by evaporation 1355242. The present invention addresses the problem of adding perfume to food products such that the fragrance is not lost during the manufacture, shipping or storage of the food product. It is important to avoid losses caused by volatile perfumes in manufacturing processes involving room temperature or higher. Furthermore, it is an object of the present invention to provide a fragrance which can increase flavor perception and/or strength during consumption. A more particular object of the present invention is to provide a fragrance in a lipid base such that the fragrance is immediately released during chewing and is in contact with the taste buds of the oral cavity without being still bound by the oil or fat of the lipid base. More specifically, it is an object of the present invention to provide a perfume capsule which, when dispersed in a lipid base such as an oil, retains the hydrophobic perfume in the capsule while avoiding release of the perfume from the capsule to the lipid base In the material. Still another object of the present invention is to add a flavor to a food product such that the flavor of the food product is increased as compared to prior art methods of flavoring. Another object of the present invention is to stabilize a food ingredient having a large amount of fat or oil or a fragrance in a food. In particular, it is desirable to avoid the evaporation of perfume during the manufacture, storage or shelf life of the food product. SUMMARY OF THE INVENTION It is apparent that the inventors of the present invention have found that if a perfume capsule comprising a microorganism, a matrix component and at least one fragrance is mixed with a lipid and applied to a food product, for example, a lipid coating or a food product is prepared. Even hydrophobic perfumes are retained in the fragrance capsules and do not diffuse into the surrounding lipid environment. In this case, even if the lipid or food product containing the perfume-6-1355242 capsule is exposed above ambient temperature, for example by heating, drying or baking, the perfume is still encapsulated and volatile flavors are avoided. Evaporation. 13 people were horrified, as long as the capsule was in contact with water, the stably embedded perfume in the lipid matrix was blocked. In the case of contact with water or saliva in the mouth and the presence of lipids, the fragrance is immediately released from the perfume capsule. The food product or food ingredient comprising the lipid and further comprising a perfume capsule based on the microorganism, the matrix component and the at least one fragrance can produce a pronounced aroma effect or an overall flavor intensity upon consumption. Thus, a first aspect of the invention relates to a food or food ingredient comprising a lipid phase and a perfume capsule dispersed in the lipid phase, the perfume capsule comprising a microorganism, a matrix component and at least one embedded perfume. In another aspect the invention relates to a food product comprising the drape or saturate of the invention. In still another aspect, the present invention provides a method of applying a fragrance to a food product, and/or a method of preparing a food product, the method comprising the steps of coating and/or filling a food product with the food ingredient of the present invention . [Embodiment] The present invention relates to a food or food ingredient comprising a lipid and a perfume capsule dispersed therein, the perfume capsule comprising a microorganism, a matrix component and at least one embedded perfume compound. In the context of this application, the term "including" is used to mean "including, etc." It should not be inferred to be "contained only". It is disclosed in the patent applications WO2005/067733A1 and WO2006/006003A1 1355242. Capsules comprising a microbial 'carbohydrate-component and at least one embedding fragrance, all of which are incorporated herein by reference. In the context of the present invention, the so-called "perfume" refers to a single scented molecule' or contains A composition of a plurality of perfumes. A perfume composition preferably means a composition comprising at least two perfume compounds having different 1 〇gp値. More preferably, the composition contains at least one species having a logp値> a perfume compound of 2 and/or at least one perfume compound having 10 g of g値. I〇gP means an octanol/water partition coefficient of a specific perfume compound to be embedded. For the present invention, one is calculated. Gp値(= cl〇gp) is used as a reference. This number is calculated by the software of T Suzuki, Department of Chemistry, Indiana University, 992, CHEMICALC 2, QCPE No. 608. See also T J. S uzuki, Y · K ud 〇, J. C 〇mpu t. - A ided Μ ο 1. D esig η (1990), 4, 155-198. Therefore, 〃香香“ is a compound It can be used alone or in combination with other compounds to impart the desired gustatory effect. The perfume must be identified by those skilled in the art, and the taste of the composition can be adjusted in a desired manner. It is intended for consumption, so it is usually used for foods, nutritional compositions, etc. The textbook "Perfume & Fragrance Chemicals" (1 969), published and published by Steffen Arctander, has collected many artists who have studied this technique. Known perfumes and fragrances, hereby specifically incorporated herein by reference. The molecules referred to in this textbook are suitable for being embedded in the capsules of the present invention. The term "perfume" also includes mediation by trigeminal nerves. Compounds that are perceived, such as cool, coveted, spicy, and numbing compounds. 1355242 In addition to this, it is preferred that there are endogenous intracellular components in the microorganisms. In other words, the microorganisms are preferably Washing or rinsing the intracellular component and treating it with protease and/or acid and/or alkali (〇Η·). The aqueous mixture comprising microorganisms and water is preferably a suspension containing 10-30% by weight of solids. Preferably, it is 15-25% by weight, depending on the type of microorganism and the equipment used. In the context of the present invention 'unless otherwise stated, the so-called percentage or part generally means the weight percentage of dry matter or The number of parts, taking the percentage of aqueous solution or solid as an example, the so-called percentage refers to the number of parts of the entire solution (including water). According to step b), at least one perfume is added to the aqueous mixture. Of course, spices can also be added earlier, for example, together with yeast and water. Perfume is usually present in a hydrophobic solvent such as an essential oil or a perfume dissolved in oil. Thus, the addition of perfume may require the formation of an emulsion. Thus, for example, emulsifiers, surfactants and/or stabilizers may also be added to the aqueous liquid. Preferably, the dry weight ratio of the microorganism to the perfume in the aqueous liquid is in the range of 1:1 to 5:1, preferably between 1.4:1 and 4:1. According to step c), the aqueous mixture comprising microorganisms, water and embedding material is preferably stirred for 1 to 6 hours. In the context of the present invention, the agitation word represents an action such as intense agitation or mixing. After the completion of the step, the embedded material has substantially penetrated the cell wall into the microorganism. Thus, in one embodiment, the embedded fragrance is present in the cell wall of microorganism-10-1355242. The matrix component is added to the aqueous mixture according to step d). As listed in WO2006/006003A1, a wide variety of possible matrix components can be used, all of which are incorporated herein by reference. Thus, carbohydrates, proteins, and other, for example, film forming materials can be used to provide a suitable matrix component. Preferably, the matrix component comprises a carbohydrate and more preferably at least 50% by weight of the carbohydrate component of the matrix component, particularly preferably at least 80% by weight. The carbohydrate preferably contains a disaccharide, an oligosaccharide and/or a polysaccharide. The carbohydrate forming the matrix component is preferably soluble water. The so-called "soluble in water" refers to carbohydrates according to L. Prosky et al. 'J. Assoc. Off. Anal. Chem. 71,1 0 1 7 - 1 0 2 3 (1 9 8 8) The method described achieves at least 50% dissolution. Preferably, the matrix component comprises dextrin and maltodextrin and/or corn syrup. Preferably, the matrix component comprises maltodextrin and/or corn syrup having 6-25 average dextrose equivalents, more preferably 11-22, especially 12-20. 0£> At about 12 o'clock, maltodextrin is also more suitable for embedding hydrophilic fragrances. The matrix component may also comprise starch, starch derived carbohydrates, dietary fibers, which are preferably soluble in water. For example, the matrix component may contain capsul®, a modified starch, from National Starch-Food Innovation (New Jersey, USA). The resulting mixture can be dried by step (e) of the process. Drying can be carried out, for example, by spray drying, freeze drying, fluidized bed drying, and/or oven drying. The drying step is preferably carried out by spray drying. -11-

1355242 sequentially performing the above steps a) to e), the dry perfume which can be made into a component and at least one embedding fragrance as a base material is basically composed of microorganisms, matrix components and at least a 'fragrance system among microorganisms And can also choose quality. The matrix component is typically a layer formed around the microorganism. Preferably, the matrix component is located in the microbial cell. The perfume capsule preferably contains from 8 to 25% by weight of the embedding, more preferably from 12 to 24% by weight, more preferably from 15 to 23% by weight, particularly preferably from t to %. It is a better advantage than the old art to use the microorganisms and the matrix component obtained as above as the substrate. In particular, since it has different perfume molecules having different hydrophobicity and/or hydrophilicity, they are significantly superior to capsules lacking a matrix component. The matrix component is suitable for blocking relatively hydrophilic perfumes, and the sexual perfume is embedded in the cell membrane of the yeast cell, especially in the layer. As a result, these capsules provide a smoother scent level with the yeast alone. The food can be formulated by mixing the perfume capsule with the lipid, preferably until the capsule is obtained in the lipid matrix (= uniform dispersion. If it is solid at room temperature, the lipid can be given before it can be added to the lipid. Heating, lipid and exogenous components, for example, as mentioned hereinafter, may be added at any stage before, during or after the lipid step: biological, matrix vesicles. Preferably, the scent is present in the basal membrane or Is the fragrance on the outer surface of the forehead, and again with a weight of 18 to 22 capsules, the capsule is suitable for embedding the composition of the perfume in this case, compared to the capsule of the hydrophobic phospholipid bimolecular: in the preparation of food or lipid phase) Adding the capsules to the capsules in 'with capsules -12- 1355242 The food or food ingredient of the invention may further comprise all kinds of lipids, such as edible 'such as hydrogenated and unworn fats, fatty acids. Vinegar, 'oil and / or wax' such as palm wax, hydrogenated castor oil should be solid at room temperature (RT = 25 ° C), or it can be used in food ingredients from lipid and spice capsules The group contains other components. Thus, at least one 5% by weight of lipid, 10% by weight of lipid, in an embodiment or food ingredient, is preferably at least 20% by weight or especially at least 40% by weight. For example, the hair product can comprise more than 50% by weight, or more than 60% by weight. If desired, food or food ingredients can also be packaged or food ingredients. For example, 'food or food ingredients may be proteins, oligopeptides, amino acids or other food grades or food ingredients may contain modified carbohydrates, fibers and others. In one embodiment of the invention, the present invention further comprises sucrose, fructose, maltose, an agent. "Other sweeteners" B includes artificial sweeteners, acesulfame K, sodium aspartame, and polyols such as glycerin, sorbitol, xylose Alcohol, erythritol. Preferably, the food or food ingredient of the present invention comprises a lipid phase. Lipid or food grade fat Cocoa butter and cocoa butter, paraffin, etc. Lipids may be liquid at RT, however, it is often the case, the food of the present invention. Preferably, it contains at least 30% by weight of a better, clear food or food with a t% lipid. Contains any kind of filling material that contains carbohydrates. For example, foods such as modified starch-based foods or foods with tagatose or other sweet tastes such as sucralose, sodium saccharin, cyclohexyl-glycitol, lactitol, have -13-1355242.5 - 99.99% by weight of lipid, preferably 10-90.00% by weight, '0.01-20% by weight of perfume capsules, preferably 0.5-10% by weight, and 'optional, 〇-8〇% by weight of other materials ( In addition to water, preferably from 0.1 to 70% by weight, although the food or food ingredient of the present invention does not limit the presence of any possible filling material, it preferably contains a small amount of water or It is ft water. Surprisingly, the ingredients in the food ingredients are embedded, temperature-resistant and release. The advantages of the fragrance are that there is little or no interaction between the perfume capsule and the water. In the presence of lipids and water, the cell wall of the capsule changes its structure, and the embedded perfume tends to be released quickly. Once the yeast cell wall in the capsule contains approximately 7-13% by weight of water and is in contact with the lipid, it is observed that the perfume is released. Thus, the concept of the present invention allows perfume to be released only when the food or food ingredient is in contact with saliva in the mouth. Thus, in one embodiment, the food or food ingredient of the present invention contains less than 20% by weight moisture. Preferably, it contains less than 15% by weight of water, and more preferably less than 8% by weight, and more preferably less than 7% by weight, more preferably less than 5% by weight. Preferably, the food ingredient of the present invention is substantially free of moisture. The preferred low water content of the food or food ingredient of the present invention can also be expressed by the water activity (Aw) of the food or food ingredient. The water activity A w of the food or food ingredient of the present invention is preferably less than 〇 · 7 , preferably less than 〇 5 and more preferably less than 0.3, especially preferably less than 〇 2 . Water activity is better -14- 1355242

The Aqualab CX-2 instrument (Decagon Instruments, Pullman, Washington, USA or Novasina instrument from Switzerland, Aw Sprint RS50) was used for the measurement. This instrument is used in accordance with the operating manual. In particular, the temperature of the constant temperature water bath connected to the instrument is adjusted to 2 (TC. Once the sample in the tank has been predicted to have reached a constant temperature, the measurement procedure is started. At the end of the program, check if the temperature is still maintained at 20 ± 0.5. t: Although the food or food ingredient of the present invention contains only a small amount of water as described above, it can be used as a component of a more complex food product which may contain more water, However, such moisture is physically separated from the capsules of the food ingredient of the present invention. For example, it is conceivable that a food product contains an oil-in-water emulsion, and the food ingredient of the present invention is an oil phase, and Containing a capsule dispersed therein, thus protecting it from the aqueous phase portion of the emulsion. For example, the food or food ingredient may be a product that is manufactured to be stored in a dry form, but before it is eaten Return to the original state with an aqueous liquid (such as water, milk, juice). "Before eating," means about 1-5 hours or 0_1-59 minutes before consumption. In the case of rejuvenation, the fragrance may be released from the capsule, but the consumer can still feel the fragrance@present, because the loss of the fragrance in a short period of time is relatively small until consumed. Examples of such products are powdered products such as soup powder. , seasoning powder, breakfast, as detailed below. Consider the food or food ingredient of the present invention to have a low moisture content of 4, preferably in addition to lipid and flavor capsules, food grade materials (protein stomach, carbohydrates) It is preferred to select materials that do not attract and accumulate moisture from the surrounding air, or if they attract moisture, other materials that have a relatively low moisture accumulation content are preferred. Spice capsules in food or food ingredients have the advantage that they are also effective in preventing the loss of perfumes that evaporate or deteriorate due to exposure to ambient temperatures. Surprisingly, even capsules are exposed up to 280°. Under the high temperature of C, the volatile flavor can still be embedded in the capsule based on the microorganism and the matrix component. Therefore, in one embodiment of the present invention In the example, the food or food ingredient is characterized in that it withstands temperatures above 20 ° C during the manufacturing process. In another embodiment, the food or food ingredient is subjected to temperatures above 80 ° C during the manufacturing process. The food or food ingredient is preferably subjected to a temperature of at least 30, 40, 50, 60, 70, 80, 90, 100, 120' 140, 180, 200, 220, 25 0 or 270 ° C during the process. The defined ambient temperature can be applied to any device used in food manufacturing. For example, 'to help the perfume capsules be dispersed in the lipids of the food ingredients', the food ingredients can be heated to 30 to 80 ° C. If the lipid is at room temperature This procedure is particularly preferred for solid fats, and heating will liquefy the fat so that the flavor capsules are easily mixed with the fat. Meanwhile, if a food ingredient of the present invention is combined with other food materials to prepare a final food product, the food ingredients comprising the lipid and flavor capsules of the present invention may need to be heated in order to be added to the final food product. Especially for the coating procedure, in order to apply it to the food product, it is often necessary to heat or melt the coated material. During the subsequent cooling step of -16-1355242, the coating may solidify or coagulate on the surface of the food product. Further, the food consumer end product containing the food ingredient of the present invention, after being combined with the food ingredient, may be heated based on considerations for improving the taste of the food or reducing the bacterial content of the food. Programs that may be used to increase the temperature include, for example, melting, cooking, drying, frying, baking, baking, heat sterilization, sterilization, and the like. These procedures are known to those skilled in the art and need not be further described herein. A particular advantage of the present invention is that it does not require modification of conventional food processing methods due to the presence of the food ingredients of the present invention. In one embodiment, the food of the present invention is a confectionery dessert, a spread, a fat filling, a fat coating, a spray coating, a wax coating, a chocolate coating, a spice, a powdery nutritional composition. , shortening, milk marlin, and/or a baking mix. In another embodiment, the invention relates to a food ingredient which is a coating, a filling, or an oil phase of an emulsion of a food product. The food ingredient of the present invention has lipid as a basic component and, therefore, is particularly suitable as a filling or coating for any food product. Thus, the invention relates to a food product containing a food ingredient of the invention as a coating or filling. It is clear that the above-mentioned advantages in terms of temperature resistance to the food or food ingredient of the present invention are also applicable to food products containing the food ingredient of the present invention as a coating or a collateral. Thus, in accordance with an embodiment, the present invention also provides a food product comprising the food ingredient of the present invention as a covering or filling, -17- 1355242 which can be applied separately at > 25 ° C or l〇 during the manufacturing process. Temperatures above 〇 ° C, or temperatures applied to food ingredients as disclosed above. In one embodiment, the food product is an expanded food product selected from the group consisting of pies, cakes, snacks, fat noodle pretzel or crackers, rouge biscuits, and/or long cream puffs ( A group of products of the class eel air). In another embodiment, the food product is a coated food product selected from the group consisting of sweet products such as puff pastry, cakes, pies, candies, hard candies, chewing gums (including nine-shaped and strip-shaped), Gummy bears, jelly beans' compressed ingots. Accordingly, these or other food products contain the food ingredient of the present invention as a coating. The food product of the drape can also be a palatable food such as pizza, crackers, snacks, bread, potato chips, extruded or inflated hearts, and snack noodles. The coating or filling of the food product having the food ingredient of the present invention can be carried out using conventional coating or rinsing techniques. A drape or filling device generally used to coat lipids such as oil or fat can be used. Examples of coating devices suitable for applying a lipid coating comprising a perfume capsule of the invention are, for example, a spray device, a dressing pan (Brucks®, Bruccoma L/GII, Germany), a paint spray gun (Binks® 95G). Gravity speed spray gun), fluidized bed equipment (Niro Aeromatic, Switzerland). Examples of suitable filling devices for applying fillings to food products are extruders such as screw searchers, pistons, APV Baker's (Petersborough, PE4 7AP, UK), forming extruders (Hosokawa Bepex GmBH, 742 1 1 -18- 1355242 .- Leingarten, Germany). The present invention will be explained in detail by the following examples, but is not limited to these examples. EXAMPLES Example 1 Toughness of a capsule of yeast, maltodextrin and embedding perfume - 100 g of spray-dried yeast (Aventine Renewables, USA) was dispersed in 375 g of water. 75 g of perfume (NovaMint FreshMint® ® was purchased from Firmenich SA, Switzerland, product number 506038T), and the mixture was stirred in a finned mixer at a fixed speed of 150 rpm and a temperature of 50 °C for 4 hours. Thereafter, 150 g of maltodextrin (DE 18) was added and stirred until the entire aqueous mixture became homogeneous. The mixture was then spray dried with Niro mobile minor® at an inlet temperature of 210 ° C, an outlet temperature of 90 ° C, and a feed rate of 1 〇 ml / min. As a result, a capsule powder based on a microorganism, a matrix component and at least one fragrance was obtained. At the end of the process, the fragrance capsules contained 40% by weight of ® yeast, 40% by weight of maltodextrin and 20% by weight of liquid fragrance. The mint flavor was replaced by liquid cream and liquid pizza flavor, respectively, and the same procedure was repeated twice. Therefore, 75 grams of cream or pizza flavor (commodity numbers: 3345 5 0 0 1 NF and 700543 02T, respectively) can be purchased from Firmenich SA, Switzerland, for use in the same procedure described above to obtain the embedded Capsules of cream and pizza flavors are based on microbial and matrix components. These spray-dried cream- or pizza-flavored capsules contain 40% by weight of yeast, 40% by weight of maltodextrin and 20% by weight of liquid -19-1355242 - · - - fragrance, compared to pure liquid fragrance Its flavor is 5 times less. Example 2 Preparation of fat fillings containing embedded and unembedded flavors A fat base which can be used as a filling or coating for food products, which is 100 grams of pastry with sugar and 1 〇〇 The gram of plant cocoa butter (Astra Cocoa butter, Unilever, Switzerland) was mixed at room temperature in a Hob art® blender (Model N-50, Canada). Two series of flavored fat fillings were prepared, both containing pure liquid flavors, as well as the embedding perfumes obtained in Example 1 above, in weight percentages as follows: Series 1 Sample 1: Liquid NovaMint FreshMint® Flavor ( See Example 1): 0.05% by weight Sample 2: Perfume capsule obtained from Example 1: 0.25 wt% The first series of two fat fillings were thus contented with mint flavor and the like. Series 2

Sample 3: Liquid NovaMint FreshMint® fragrance (see Example 1): 0.05% by weight Sample 4: Perfume capsule obtained from Example 1: 0.10% by weight The second series No. 4 fat filling differs in containing the flavor capsule The filling of (Sample 4) contained a fragrance which was three times less than any of the aforementioned materials, forming a composition of the capsule (see Example). Sensory evaluation of flavored fat fillings

In a test session, 20 trained reviewers conducted a blind test on each of the two fat fillings obtained in Example 2. The design of the test is to provide a pair of strength evaluation grades and statistical evaluations for the paired N -20-1355242 • test. • So 'all the judges tasted a small spoonful of fat fillings in the two possible presentation sequences, the same number of occurrences (1 reviewer first tasted sample 1 ' 10 reviewers first Sample sample 2). The experimental object was asked to identify which sample had a stronger mint flavor. For one of the samples, the subject was also asked to rate the strength of the mint, and the rating was 1 to 1 〇 (〇 = no mint flavor - 1 u :: strong taste). Subjects were also invited to describe the differences in the product. Results of Lu Series 1: Four subjects thought that Sample 1 (liquid fragrance) had the strongest flavor, while 1 ό also considered that Sample 2 (containing spice capsules) had the strongest flavor. Thus the 'fat filling with a yeast-containing matrix component and at least one flavored scented capsule has a significantly stronger flavor intensity than a fat-filled containing the same amount of unembedded liquid fragrance (p = 〇 〇118)^ Series 2 straw: I 1 The subject considered that sample 1 (liquid fragrance) had the strongest flavor, and another 1 subject considered the flavor of sample 2 (containing spice capsule). The most concentrated 'but sample 2 is 60% less than the fragrance contained in sample 1. Thus, a fat barn having a capsule comprising yeast, a matrix component and at least one flavor has the same flavor strength as a fat filling comprising more unembedded liquid flavor. It has been experimentally observed that the sample in which the fragrance is embedded in the yeast and matrix components has a stronger flavor than the sample in which the fragrance is not embedded, which can be attributed to the better release of the embedded fragrance when it is consumed in the oral cavity. Although scattered

-21- 1355242 - The fragrance in the lipid matrix is still bound to the matrix, however, when the embedded fragrance is in contact with the saliva and the surrounding lipids, the capsule breaks and the fragrance can be easily released to contact the taste buds. Example 3 Dipped Crispbread The purpose of this example was to produce a baked good that was coated with a liquid and embedding oily dispersion, both having the same perfume content. Two series of perfume dispersions are prepared according to the following procedure, which are dispersed in vegetable oil and contain the same amount of active perfume ingredients. First series: liquid and dispersion containing liquid cream and butter cream '1· Add 1.0 gram of cream-embedded flavor (see Example 1) to 99 grams of liquid rapeseed oil and heat to 65. 5 ° C, and stir well. 2 _ Add 0.2 g of liquid cream flavor to 9 9.8 g of liquid rapeseed oil, heat to 65.5 ° C, and mix well. As a result, two 100 g cream flavor/oil mixtures were obtained, each containing 0.2 g of cream flavor. • The second series: an oily dispersion containing a liquid and a coating of Saskatchewan is added to Neobee® oil according to the same procedure of the first series described above and in the same amount, by adding the pizza flavor (see Example 1). Two 100g pizza flavored oil blends, each containing 0.2 grams of pizza flavor. The perfume in the oily dispersion was then applied to the surface of a commercially available cracker using a hand-held spray bottle bottle in a ratio of 10 grams of perfume dispersion per 100 grams of cracker. This will result in 0.02% cream or pizza

-22- 1355242 is added to the crackers. The crackers used were the salt-free shortbread of the Manischewitz Mat zo® pouch. They are preferred because they do not contain perfume or fat or oil' and consist essentially of unbleached flour and water, making them well suited for evaluating fragrances. After the addition of the oil/fragrance dispersion, the crackers were continuously heated in an oven at 220 °F (104.4 °C) for 10 minutes to facilitate the absorption of oil by the crackers. Oils are often added to crackers and other baked goods to enhance the appearance, taste and mouthfeel, as well as to help particles such as salt or flavorings adhere to the surface of the baked food. The oil remaining in the baking process can be accelerated or absorbed separately to accelerate the oil absorption of the cracker. Allow the crackers to cool to room temperature and then package to protect their texture. Soft Sensory Tasting of Flavored Crackers Three crackers were tested by blinded testers by three trained reviewers. Each subject was asked to evaluate the creamy or pizza flavor strength of the creamy and pizza-flavored crackers. Perfume-embedded crackers are more resistant to creamy and pizza flavors than liquid-flavored flavored crackers. When the dosage of the perfume applied is similar, the cracker having the flavor of the embedded flavor has a stronger flavor effect and a longer lasting flavor than the cracker having the flavor of the unembedded flavor. These improvements are due to the thermostable nature of the embedded yeast flavor. Excitation example 4

-23- 1355242 Preparation of Mint Flavored Milk π Jingli The flavored milk chocolate was prepared according to the following protocol: - Milk chocolate (Carma, milk chocolate, Diibendorf, Switzerland) was placed in a Pyrex® glass beaker (1000 ml) and 46-4 Melting in a microwave oven at a temperature of 8 ° C

Once the milk chocolate is cooled to 27-29 ° C. Heat the milk chocolate to 30-32 ° C - add the spices and mix well - pour into the empty model - wait until the chocolate hardens and then at room temperature The perfume used was slowly removed from the model: Sample 1: Liquid mint flavor (Example 1), 0.06% by weight of milk chocolate Sample 2: Peppermint flavor capsule (Example 1), 占 of milk chocolate weight 〇% Mint-flavored milk chocolate sensory evaluation using the same protocol as described in Example 2, except that one reviewer tested the liquid taste of the 2 gram unit (sample ^) and the capsule-flavored chocolate (sample 2) . Sample 1 was perceived to have a good mint flavor at the beginning, but its effect gradually decreased during the course of consumption. Sample 2 had a lower mint taste effect at the beginning, but its effect gradually increased until all of its mint strength was higher than the sample enthalpy. Example 5 Preparation of Mint Flavored Milk Chocolate Crispy Biscuits ^ -24- 1355242 A cake with a chocolate crust was prepared according to the following procedure: - 1 gram in a Pyrex® glass beaker (1 ml) Milk chocolate (Carma, milk chocolate, Diibendorf, Switzerland), and melted in a microwave oven at a temperature of 46-48 ° C. Cool the milk chocolate to 27 -29 ° C. Heat the milk chocolate to 30-3 2 ° C Add the fragrance and stir evenly. Weigh 15 grams of milk chocolate with spices and spread it evenly on the surface of the unflavored rice crispy cake - wait until the milk chocolate is at room temperature in rice crispy The perfume used to harden the surface of the cake was: Sample 1: Liquid mint flavor (Example 1), 0.08% by weight of milk chocolate Sample 2: Peppermint flavor capsule (Example 1), 0.40% by weight of milk chocolate Mint The sensory evaluation of the taste milk chocolate crispy cake was carried out in the same manner as described in Examples 2 and 4, except that five reviewers participated in a tasting session, and The sample size is 3 grams of crispy cake. The results of the sensory evaluation were only for milk chocolate with a mint flavor (Example 6): Sample 2 containing each fragrance was compared to Sample 1 containing liquid unembedded fragrance, which had a lower initial effect but was tasting The whole time has a strong mint flavor intensity throughout.

-25- 1355242 Conclusions of Examples 1 - 5 The above experiments show that 'lipid-containing foods or food ingredients such as fillings or coatings can be made up of a microbial 'matrix component and at least one embedding fragrance. Spice capsules for a better flavor. In an oil or fat based food or food ingredient, the substantially non-aqueous perfume can be effectively embedded' and the perfume is prevented from diffusing into the lipid matrix. When food is consumed, it may be due to contact with saliva (water) in the mouth, the fragrance will be released from these capsules, and the consumer can feel the higher flavor intensity. [Simplified illustration] None [Component Symbol Description]. None

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Claims (1)

1355242 • No. 095115524. Sub-patent case Amendment of fat, wax or oil containing seasoning capsules according to March 03, f00 - Food supplement (revised on March 7, 2011) X. Patent application scope: 1 · A food or food ingredient containing a lipid phase and A perfume capsule dispersed in the lipid phase. The capsule comprises a microorganism of a fungus, a bacterium or a yeast, a matrix component comprising a carbohydrate, a protein, or a film-forming material, and at least one embedding fragrance. 2. A food ingredient as claimed in claim 1 which is a coating or filling for a food product. 3. A food ingredient as claimed in claim 1 containing less than 2% by weight of water . 4. A food or food ingredient as claimed in claim 1 which comprises at least 5% by weight of lipid. 5. A food or food ingredient as claimed in claim 1 which further comprises sucrose, fructose, glucose, maltose and/or sweetener. 6. A food or food ingredient as claimed in claim 1 characterized in that it is subjected to a temperature of > 20 °C during the manufacturing process. 7. A food or food ingredient as claimed in the scope of the patent application, characterized in that it is subjected to a temperature of > 80 °C during the manufacturing process. 8. If the food of the scope of the patent application item i is selected from the confectionery sauce, fat filling, fat coating, spray coating, wax coating, chocolate coating, spices, powder Nutrient crude, shortening, milk marlin, and/or a dry mix. @Food product comprising a covering and/or filling as in claim 2 of the patent application. A food product comprising a food ingredient as claimed in any one of claims 1 to 7 as a filling. 11. The food product of claim 1, wherein the food product is selected from the group consisting of meringue cakes, cakes, pies, snacks, fat stuffed pretzels, and fat-filled crackers. A food product comprising the food ingredient of any one of claims 1 to 7 as a coating. 13. The food product of claim 12, which is selected from the group consisting of puff pastry, cake, candy, hard candy, chewing gum, gummy bear, jelly beans, pizza, crackers, bread, potato chips, squeezing or Inflatable snacks, snack noodles and snacks. A food product according to any one of the preceding claims, which is characterized in that it is subjected to a temperature of > 25 °C during the manufacturing process. A food product according to any one of the preceding claims, which is characterized in that it is subjected to a temperature of > 80 °C during the manufacturing process. The food or food ingredient of any one of claims 1 to 7, wherein the microorganism has a complete cell wall. The food or food ingredient according to any one of claims 1 to 7, wherein the embedded fragrance is present in the cell wall of the microorganism. The food or food ingredient of any one of claims 1 to 7, wherein the matrix component is located above the outer surface of the cell wall of the microorganism. 19. The food or food ingredient of any one of claims 1-7, -2- 1355242 a) mixing the microorganism with water to obtain an aqueous mixture, b) adding at least one fragrance to the aqueous mixture , c) agitating the aqueous mixture containing the perfume until at least a portion of the perfume enters the microorganism, d) adding the matrix component to the aqueous mixture containing at least a portion of the embedded perfume, and e) drying the resulting mixture . 20. A method of preparing a food product, the method comprising the step of coating or filling a food product with the food ingredient of any one of claims 1-19.