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US 5,759,599 AGranted
Method of flavoring and mechanically processing foods with polymer encapsulated flavor oils
AssigneeGivaudan Roure Flavors Corporation
InventorsDaniel J. Wampler, Jon C. Soper, Theodore T. Pearl
Life of this patent
Estimating the term…
Abstract
A method of flavoring and mechanically processing foods by incorporating heat-stable and fracturable upon chewing polymer encapsulated flavor oil capsules formed by coacervation into a food in an effective flavor amount. The food is then cooked by heating with the capsules protecting food flavor oil in said food both during cooking and in the resulting cooked product.
Claims22
A method of flavoring foods comprising
- incorporating heat-stable and fracturable protein encapsulated flavor oil capsules formed by coacervation into meat flesh in an effective flavor amount,
- processing said fracturable capsules by subjecting them to a mechanical shearing force by injection of said flavor oil into the meat flesh prior to cooking,
- cooking said meat flesh by heating, said encapsulating protein preventing the deterioration and volatilization of said flavor oil from said capsules in said food both during said flavor processing and cooking, and in the resulting cooked food, said capsules being fracturable upon chewing said cooked food to provide a uniform and sustained flavor oil release.
A method of flavoring foods comprising
- incorporating heat-stable and fracturable protein encapsulated flavor oil capsules formed by coacervation into a food in an effective flavor amount,
- processing said fracturable capsules by subjecting them to a mechanical shearing force by spraying of said flavor capsules on said food or ingredients for said food,
- cooking said food by heating, said encapsulating protein preventing the deterioration and volatilization of said flavor oil from said capsules in said food both during said flavor processing and cooking, and in the resulting cooked food, said capsules being fracturable upon chewing said cooked food to provide a uniform and sustained flavor oil release.
A method of flavoring foods comprising
- incorporating heat-stable and fracturable protein encapsulated flavor oil capsules formed by coacervation into a formed and mashed food in an effective flavor amount,
- processing of the formed and mashed food containing said fracturable capsules by subjecting them to a mechanical shearing force in flavoring said food or ingredients for said food,
- cooking said food by heating, said encapsulating protein preventing the deterioration and volatilization of said flavor oil from said capsules in said food both during said flavor processing and cooking, and in the resulting cooked food, said capsules being fracturable upon chewing said cooked food to provide a uniform and sustained flavor oil release.
A method of flavoring foods comprising
- incorporating heat-stable and fracturable protein encapsulated flavor oil capsules formed by coacervation into a food selected from the group consisting of beef, chicken fish and seafood in an effective flavor amount,
- processing said fracturable capsules by subjecting them to a mechanical shearing force in flavoring said food or ingredients for said food,
- cooking said food by heating, said encapsulating protein preventing the deterioration and volatilization of said flavor oil from said capsules in said food both during said flavor processing and cooking, and in the resulting cooked food, said capsules being fracturable upon chewing said cooked food to provide a uniform and sustained flavor oil release.
A method of flavoring foods comprising
- incorporating heat-stable and fracturable protein encapsulated flavor oil capsules formed by coacervation into a flour-based food in an effective flavor amount,
- processing said fracturable capsules by subjecting them to a mechanical shearing force by mixing said capsules with flour and water to form a dough product,
- cooking said dough product at a temperature of about 170.degree. F. to about 425.degree. F. said food by heating, said encapsulating protein preventing the deterioration and volatilization of said flavor oil from said capsules in said food both during said flavor processing and cooking, and in the resulting cooked food, said capsules being fracturable upon chewing said cooked food to provide a uniform and sustained flavor oil release.
A method of flavoring foods comprising
- incorporating heat-stable and fracturable protein encapsulated flavor oil capsules formed by coacervation into a food selected from the group consisting of beef, chicken, fish and seafood in an effective flavor amount,
- processing said fracturable capsules by subjecting them to a mechanical shearing force selected from the group consisting of atomization, pumping, mixing, injection and extrusion in flavoring said food or ingredients for said food,
- cooking said food by heating, said encapsulating protein preventing the deterioration and volatilization of said flavor oil from said capsules in said food both during said flavor processing and cooking, and in the resulting cooked food, said capsules being fracturable upon chewing said cooked food to provide a uniform and sustained flavor oil release.
A method of flavoring foods comprising
- incorporating heat-stable and fracturable protein encapsulated flavor oil capsules formed by coacervation into a food in an effective flavor amount,
- processing said fracturable capsules by subjecting them to a mechanical shearing force by first forming a liquid coating containing said capsules and depositing said liquid coating onto said food or ingredients for said food,
- cooking said food by heating, said encapsulating protein preventing the deterioration and volatilization of said flavor oil from said capsules in said food both during said flavor processing and cooking, and in the resulting cooked food, said capsules being fracturable upon chewing said cooked food to provide a uniform and sustained flavor oil release.
A method of flavoring foods comprising
- incorporating heat-stable and fracturable protein encapsulated flavor oil capsules formed by coacervation into a food in an effective flavor amount,
- processing said fracturable capsules by subjecting them to a mechanical shearing force in flavoring said food or ingredients for said food,
- cooking by frying the food in hot oil at a temperature of about 200.degree. F. to about 450.degree. F., said encapsulating protein preventing the deterioration and volatilization of said flavor oil from said capsules in said food both during said flavor processing and cooking, and in the resulting cooked food, said capsules being fracturable upon chewing said cooked food to provide a uniform and sustained flavor oil release.
A method of flavoring foods comprising
- incorporating heat-stable and fracturable protein encapsulated flavor oil capsules formed by coacervation into a food in an effective flavor amount,
- processing said fracturable capsules by subjecting them to a mechanical shearing force in flavoring said food or ingredients for said food,
- cooking said food by microwave heating at a temperature of about 140.degree. F. to about 212.degree. F., said encapsulating protein preventing the deterioration and volatilization of said flavor oil from said capsules in said food both during said flavor processing and cooking, and in the resulting cooked food, said capsules being fracturable upon chewing said cooked food to provide a uniform and sustained flavor oil release.
A method of flavoring foods comprising
- incorporating heat-stable and fracturable protein encapsulated flavor oil capsules formed by coacervation into popcorn kernels in an effective flavor amount,
- processing said fracturable capsules by subjecting them to a mechanical shearing force by spray drying said capsules onto said popcorn kernel,
- cooking said food by heating, said encapsulating protein preventing the deterioration and volatilization of said flavor oil from said capsules in said food both during said flavor processing and cooking, and in the resulting cooked food, said capsules being fracturable upon chewing said cooked food to provide a uniform and sustained flavor oil release.
A method of flavoring foods comprising
- incorporating heat-stable and fracturable protein encapsulated flavor oil capsules formed by coacervation into a food in an effective flavor amount,
- processing said fracturable capsules by subjecting them to a mechanical shearing force by extrusion of ingredients for said food containing said capsules in flavoring said food or ingredients for said food,
- cooking said food by heating, said encapsulating protein preventing the deterioration and volatilization of said flavor oil from said capsules in said food both during said flavor processing and cooking, and in the resulting cooked food, said capsules being fracturable upon chewing said cooked food to provide a uniform and sustained flavor oil release.
A method of flavoring foods comprising
- incorporating heat-stable and fracturable protein encapsulated flavor oil capsules formed by coacervation into a food in an effective flavor amount,
- said fracturable capsules containing a fat or vegetable oil to provide a low dose of fat or oil in said food with a high fat or oil dose perception,
- processing said fracturable capsules by subjecting them to a mechanical shearing force by coating said food with said fracturable capsules,
- cooking said food by heating, said encapsulating protein preventing the deterioration and volatilization of said flavor oil from said capsules in said food both during said flavor processing and cooking, and in the resulting cooked food, said capsules being fracturable upon chewing said cooked food to provide a uniform and sustained flavor oil release.
1 more element
Dependencies are inferred from the claim text.