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Патент USA US2404763

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Patented July 23, 1946
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)
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
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
or higher than the conventionally used extract
of making my pow
from which the powdered ?avoring product is
Another object of this invention is to utilize
colloidal dextrin, preferably rice, to act as the
stabilizer and prevent lumping of the powdered .
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
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
It is an additional object to provide a ?avoring '
used in place of rice as the colloidal carrier for
the ?avoring material.
(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.
ken up, rescreened and packaged in air-tight 50
It is to be understood that the particular pro
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:
As an article of manufacture, a powdered ?a
voring material comprising a ?avoring concen
Oleoresin vanilla ________________ __ounces__
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__
room temperature on contact with moisture.‘
nilla ?avor liquid may also be used comprising
the following formula:
Water added to make a gallon.
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