Патент USA US2404763код для вставки
Patented July 23, 1946 2,404,753 UNITED STATES PATENT OFFICE _ 2,404,763 rLAvoiuNc MATERIALS FOR GELATINS Kenneth M. Gaver, Columbus, Ohio, assignor, by mesne assignments, to ll‘he Ohio State Uni versity Research Foundation, Columbus, (lhio, a corporation of Ohio No Drawing. Application August 1, 1940, Serial No. 349,299 1 Claim. (Cl. 99—140) 2 1 My invention relates to ?avoring materials, and more particularly to ?avoring products for gelatin, gelatin powders, jellies and the like. It is an object of this invention to provide an improved ?avoring product whereby the dis— tribution of the essential ?avor throughout the gelatin or jelly is e?ected. It is another object to provide a dry powdered ?avoring material which is adapted to be incor material suitable for use in ?avoring gelatins and similar food products wherein the powdered ma terial will not only flavor the gelatin by an even distribution of ?avoring ?lms throughout the body of the gelatin but will accomplish this without discoloring the gelatin. Heretofore it has been noted that specks or discolorations often appear in conventionally ?avored foods, par ticularly in vanilla extract ?avoring, due to the porated in transparent gelatins, jellies and the 10 fact that the vanilla bean particles constituting the water insoluble ?avoring material are not like so as to ?avor the same. uniformly and colloidally dispersed throughout It is another object of this invention to incor~ porate in a ?avoring extract an inert tasteless the product. In general, prior to my invention it has been colloid carrier which acts to evenly distribute the ?avoring material when introduced into the food 16 common practice to incorporate ?avors in food to be ?avored. ‘ It is another object to provide a dry powdered ?avoring material comprising a colloidal dextrin material which is added to the ?avoring extract of the desired strength so that the ?avoring ex tract coats the surface of the colloidal powder which acts as a carrier for the ?avor. It is another object to coat the colloidal car rier particles with a ?avoring material which is water insoluble, the colloidal material compris ing numerous granules composed of sacks which protect the crystalline structure within the sack from the absorption of moisture whereby when products by introducing extracts of the particu lar ?avor desired, principally the alcoholic ex tracts. When this liquid ?avoring materiallis introduced into the dry mix ingredients of the food, it tends to localize itself and form concen trated ?avored parts throughout the mixture. With the use of my powdered ?avoring prod not of this invention, it is easy to effect a uni , form distribution of the ?avoring material throughout the food, since the colloidal particles forming the carrier for the ?avor are readily dis persed throughout the mixture. When the mix ture is introduced in water or liquid materials, the action of the powdered ?avor becomes more the sack is ruptured in the presence of water it will absorb many times its weight of water and 30 effective in that mechanical mixing and homo genization customarily practiced bring about a distribute the ?avor throughout the product in thorough and uniform dissemination of the ?a which it is mixed. voring ?lm throughout the aqueous mixture. It is a further object to prepare powdered ?avoring which has the same potency of ?avor Process or higher than the conventionally used extract In general, the process of making my pow from which the powdered ?avoring product is made. Another object of this invention is to utilize colloidal dextrin, preferably rice, to act as the stabilizer and prevent lumping of the powdered . ?avor. This colloidal material is substantially tasteless and is composed of numerous granules dered ?avoring material comprehends the fol lowing typical procedure: (1) The juice of fruits or vanilla bean extract is concentrated to approximately one-fourth of its volume by distilling the same in a vacuum at a maximum temperature of '70 degrees C. and preferably at about 60 degrees C. consisting of sacks containing crystals which, (2) Su?icient sucrose is added to the concen when introduced in water, will absorb approxi mately ten times their Weight of water. The ' trate of 1 to bring the total weight of the product back to from 80 % to 85% of the original weight of ?avoring concentrate isincorporated with the the concentrate and the vacuum distillation and colloidal carrier coating the surface of the col drying of the mixture continued until the prod loidal particles providing an efficient powdered ?avoring material which is readily disseminated ‘ uct is substantially ‘dry. (3) There is then mixed therewith 15% to 50 through the food‘ uniformly ?avoring it. 20% by weight of rice dextrin to stabilize the It is another object to provide a ?avor coated product and prevent lumping of the mixture. dry colloidal powder which is particularly useful Corn, wheat, or the like cereal dextrin may be in ?avoring transparent gelatins, jellies and like products. It is an additional object to provide a ?avoring ' used in place of rice as the colloidal carrier for the ?avoring material. 2,404,763 (1; 4 6 (4) The powdered mixture of step 3 is ground to a powder of from 60 to 80 mesh ?neness. (5) The ground powdered mixture is screened The ?avoring ingredients are dissolved in the alcohol before the water is added. The mixture and allowed to form a cake. is allowed to stand for three or four days and then ?ltered of sediment to provide a clear liqui ' vanilla ?avoring product. (6) After the screened material has set to a cake it is broken up, rescreened and packaged in air-tight containers. ' Some ?avors need no concentration, as for ex ample, orange, lemon and the like. Where the In the process, as set out in the foregoing, for ?avoring substance does not require concentra making my powdered ?avoring material, it will tion this step may be omitted. be understood that the various juices and ?avor 10 Example II ing extracts may be utilized. Further, the grind Where use is made of true fruit extracts in ing of the mixture to .the desired mesh ?neness ‘ place of vanilla, the commercial products may is carried out in the usual manner of grinding and screening products of this character. The be used or the fruit juice extracts prepared by ?nal product is preferably put up in air-tight 15 pressing the fruit peelings and kernels of the containers to prevent the loss or deterioration fruit of which ity is desired to make an extract of the ?avor during storage of the product. Fur and the product distilled with diluted alcohol. This results in producing an extract having a ther, where the ?nal product is hygroscopic it is necessary to package the ?avoring material in richer aroma and ?avor than when the fresh hermetically sealed containers. 20 fruit alone is used. To the pressings there is My invention contemplates the producing of added two or three times its weight of 70% to powdered ?avoring materials of any desired 80% alcohol and the product allowed to stand ?avor. The process is adapted for making pow overnight and distilled until the distillate con dered ?avoring products from the juice of fruits, tains about 40% alcohol. extracts thereof or synthetic ?avoring products. 25 The extracts of various fruits, such as straw The basic ?avor ingredient being concentrated to berry, peach, apple, grape, lemon, pineapple, etc., approximately the same proportions and simi may be made as described and the liquid extract larly treated. , utilized in the preparation of my powdered ?a As a typical example of a formulation for mak voring material as described in Example I. ing a vanilla ?avor for “Jello,” or similar gela 30 In the preparation of my powdered ?avoring tins, the following is an illustration: product different amounts of the colloidal ma terial may be used as required to produce the de Example I sired dispersing results. It is comprehended in 200 parts by weight of vanilla extract is de this invention that the colloidal carrier for dis hydrated in a vacuum at 60 degrees C. and un 35 tributing the ?avor is an inert tasteless material der a vacuum of 20 inches until approximately 45 which is hydrophylic in nature, the particles of to 50 parts by weight of the oleoresin vanilla con the colloid being coated with ?avoring material centrate remains. which does not bring about rupturing of the The viscous residue is then mixed with ap granules of the colloid until the application of proximately 125 to 150 parts by weight of sugar 40 water. The water, when added to the colloidal to bring the ?nal weight of the product back to particles, is absorbed bringing about swelling and approximately 200 parts by weight. Thereafter, rupturing of the particles after the colloidal par the mixture is dried in a Vacuum, as mentioned above, until substantially dry. Then 35 to 40 ' ticles have been distributed throughout the com position which results in a thorough and com parts by weight of corn dextrin is introduced 45 plete distribution of the ?avoring material into the mixture and the materials ground in a throughout the product being ?avored. This is ball mill to a ?neness of from 60 to 80 mesh. . the important feature of my invention which pro The ground product is then screened and allowed duces the unexpected improved ?avoring property to set-up to a cake form. Thereafter, it is bro-‘ in my powdered ?avoring material. 7 ken up, rescreened and packaged in air-tight 50 It is to be understood that the particular pro containers. portions of the ingredients, as set forth in the In the preparation of the above vanilla pow foregoing formulas and examples are merely typ dered ?avoring material, according to my inven ical and that varying amounts of the ingredi tion, the liquid vanilla extract utilized is made ents forming my ?avoring powder may be em in the usual manner. As an example, in making 55 ployed depending upon the type of ?avor and the one gallon of vanilla ?avor, it is common prac use to which the material is subjected. tice to grind up one pound of vanilla beans and It will be also understood that it is desired to extract the same with alcohol to give one gallon comprehend within this invention such modi of commercial vanilla. When this commercial ?cations as come within the scope of the claim vanilla extract is concentrated it will produce 60 and which are required to adapt my invention to about four ounces of oleoresin vanilla. varying conditions and uses. Vanilla extracts having different concentra tions may be used, but it is preferable to use a vanilla extract having the concentration of oleo resin vanilla, as set out above. Use may also be made of yanila extract modi?ed with glycerin, fruit juice and the like, if desired. ‘A pure va . Having thus fully described my invention, what I claim as new and desire to secure by Let ters Patent is: i As an article of manufacture, a powdered ?a voring material comprising a ?avoring concen Oleoresin vanilla ________________ __ounces__ 4 trate carried by a hydrophylic colloidally dispers ible substantially tasteless cereal particle com prising rice dextrin adapted to gel and absorb substantially ten times its weight of water at Alcohol __________________________ __pints__ 2 room temperature on contact with moisture.‘ nilla ?avor liquid may also be used comprising the following formula: Water added to make a gallon. KENNETH M. GAVER.