JP2010514445A - 起泡性組成物およびその製法 - Google Patents
起泡性組成物およびその製法 Download PDFInfo
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- JP2010514445A JP2010514445A JP2009544139A JP2009544139A JP2010514445A JP 2010514445 A JP2010514445 A JP 2010514445A JP 2009544139 A JP2009544139 A JP 2009544139A JP 2009544139 A JP2009544139 A JP 2009544139A JP 2010514445 A JP2010514445 A JP 2010514445A
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- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/40—Foaming or whipping
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/42—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using inorganic additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P20/00—Technologies relating to chemical industry
- Y02P20/50—Improvements relating to the production of bulk chemicals
- Y02P20/54—Improvements relating to the production of bulk chemicals using solvents, e.g. supercritical solvents or ionic liquids
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- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
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- Manufacture Of Porous Articles, And Recovery And Treatment Of Waste Products (AREA)
- Extraction Or Liquid Replacement (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
Description
本出願は、2007年11月21日に出願された米国特許出願第11/943,758号の継続出願であり、2006年12月26日に出願された米国仮出願第60/882,738号の利益を請求し、その両方が、これによって、参照としてその全体が本明細書に組み込まれる。
を含む、起泡性組成物を調製するための方法を提供する。
以下の実施例は、65mmの内径を有する250mlのビーカー中で150mlの温水(88℃)を用いて再構成されたインスタントカプチーノミックスにおける、本発明の利益を明らかにする。
以下の実施例は、望ましくない粒子凝集を阻害することに関して、静止系を上回る本発明に従う連続流系の利益を明らかにする。実施例1において上述する手順に従って、第1の起泡性組成物(試料1)を調製し、そこで、超臨界二酸化炭素の連続流は、粉末を加熱および冷却するために容器底の中に導入された。
以下の実施例は、65mmの内径を有する250mLのビーカー中で200mLの温水(88℃)を用いて再構成されたインスタントコーヒー粉末およびインスタントカプチーノミックスにおける、本発明の利益を明らかにする。
Claims (25)
- 少なくとも約10℃の臨界温度を有する超臨界流体を、周囲温度を超えるガラス転移温度を有する粒子状材料と、粒子状材料のガラス転移温度を超える温度で接触させ、ここで、粒子状材料は複数の内部空隙を含む工程;
粒子状材料を、粒子状材料のガラス転移温度を超える温度で、粒子状材料の複数の内部空隙中への超臨界流体の移動を可能にするのに有効な時間にわたって保持する工程;および
温度を粒子状材料のガラス転移温度未満にまで低減させ、それによって、超臨界流体の少なくとも一部を粒子状材料の複数の内部空隙中に封入する工程
を含むことを特徴とする起泡性組成物を調製するための方法。 - 超臨界流体の温度を上昇させて、粒子状材料の温度を粒子状材料のガラス転移温度より上に上昇させる工程;および超臨界流体の温度を低減させて、粒子状材料の温度を粒子状材料のガラス転移温度未満に低減させる工程
をさらに含むことを特徴とする請求項1に記載の方法。 - 粒子状材料を超臨界流体の連続流と接触させる工程
をさらに含むことを特徴とする請求項1に記載の方法。 - 超臨界流体が二酸化炭素、亜酸化窒素、希ガス、ハロゲン化炭化水素、および炭化水素の少なくとも1つを含むことを特徴とする請求項1に記載の方法。
- 超臨界流体が約0.1g/ccから約1.6g/ccの範囲内の密度を有することを特徴とする請求項1に記載の方法。
- 封入された超臨界流体が少なくとも約0.5重量パーセントの起泡性組成物を含むことを特徴とする請求項1に記載の方法。
- 封入された超臨界流体の少なくとも一部が液化ガスを含むことを特徴とする請求項1に記載の方法。
- 超臨界流体中で可溶性の少なくとも1つの添加剤を組み込む工程をさらに含むことを特徴とする請求項1に記載の方法。
- 粒子状材料が実質的に炭水化物フリーの粉末、実質的にタンパク質フリーの粉末、および可溶性コーヒー粉末の少なくとも1つを含むことを特徴とする請求項1に記載の方法。
- 少なくとも約10℃の臨界温度を有する封入された超臨界流体を含有する複数の内部空隙を有する粒子状材料
を含むことを特徴とする起泡性組成物。 - 超臨界流体が二酸化炭素、亜酸化窒素、希ガス、ハロゲン化炭化水素、および炭化水素の少なくとも1つを含むことを特徴とする請求項10に記載の起泡性組成物。
- 超臨界流体が約0.1g/ccから約1.6g/ccの範囲内の密度を有する請求項10に記載の起泡性組成物。
- 封入された超臨界流体が少なくとも約0.5重量パーセントの起泡性組成物を含むことを特徴とする請求項10に記載の起泡性組成物。
- 封入された超臨界流体の少なくとも一部が液化ガスを含むことを特徴とする請求項10に記載の起泡性組成物。
- 少なくとも1つの可溶性添加剤が超臨界流体中に組み込まれていることを特徴とする請求項10に記載の起泡性組成物。
- 粒子状材料が少なくとも約30℃のガラス転移温度を有し、および実質的に炭水化物フリーの粉末、実質的にタンパク質フリーの粉末、および可溶性コーヒー粉末の少なくとも1つを含むことを特徴とする請求項10に記載の起泡性組成物。
- 少なくとも約10℃の臨界温度を有する超臨界流体を、周囲温度を超えるガラス転移温度を有する粒子状材料と、粒子状材料のガラス転移温度を超える温度で接触させ、ここで、粒子状材料は複数の内部空隙を含む工程;
粒子状材料を、粒子状材料のガラス転移温度を超える温度で、粒子状材料の複数の内部空隙中への超臨界流体の移動を可能にするのに有効な時間にわたって保持する工程;および
温度を粒子状材料のガラス転移温度未満にまで低減させ、それによって、超臨界流体の少なくとも一部を、粒子状材料中に封入する工程
を含む方法によって調製されることを特徴とする起泡性組成物。 - 前記方法が:
超臨界流体の温度を上昇させて、粒子状材料の温度を粒子状材料のガラス転移温度を超える温度に上昇させる工程;および
超臨界流体の温度を低減させて、粒子状材料の温度を粒子状材料のガラス転移温度未満に低減させる工程
をさらに含むことを特徴とする請求項17に記載の起泡性組成物。 - 前記方法が、粒子状材料を超臨界流体の連続流と接触させる工程をさらに含むことを特徴とする請求項17に記載の起泡性組成物。
- 超臨界流体が、二酸化炭素、亜酸化窒素、希ガス、ハロゲン化炭化水素、および炭化水素の少なくとも1つからなることを特徴とする請求項17に記載の起泡性組成物。
- 超臨界流体が約0.1g/ccから約1.6g/ccの範囲内の密度を有することを特徴とする請求項17に記載の起泡性組成物。
- 封入された超臨界流体が少なくとも約0.5重量パーセントの起泡性組成物を含むことを特徴とする請求項17に記載の起泡性組成物。
- 封入された超臨界流体の少なくとも一部が液化ガスを含むことを特徴とする請求項17に記載の起泡性組成物。
- 少なくとも1つの可溶性添加剤が超臨界流体中に組み込まれていることを特徴とする請求項17に記載の起泡性組成物。
- 粒子状材料が実質的に炭水化物フリーの粉末、実質的にタンパク質フリーの粉末、および可溶性コーヒー粉末の少なくとも1つを含むことを特徴とする請求項17に記載の起泡性組成物。
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US11/943,758 US8980357B2 (en) | 2006-12-29 | 2007-11-21 | Foaming compositions and methods of making the same |
US11/943,758 | 2007-11-21 | ||
PCT/US2007/085519 WO2008082817A1 (en) | 2006-12-29 | 2007-11-26 | Foaming compositions and methods of making the same |
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GB0905976D0 (en) | 2009-04-06 | 2009-05-20 | Kraft Foods R & D Inc | Foaming coffee compositions |
WO2012068012A1 (en) * | 2010-11-17 | 2012-05-24 | Kraft Foods Global Brands Llc | Method and system for entrapping pressurized gas in powdered food or beverage products |
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