公开(公告)号：US06379735B1

公开(公告)日：2002-04-30

申请号：US09618639

申请日：2000-07-18

Applicant: Goto Yukio ,  Nagano Katsumi

Inventor： Goto Yukio ,  Nagano Katsumi

IPC: A23L122

CPC classification number: A23L2/60 ,  A23L2/56 ,  A23L27/201 ,  A23L27/33

Abstract: The invention has an object of providing a method of the preparation of a sugar-like flavorous component which imparts a mellow feeling to beverages and flavorous compositions and retains a live flavor even if it is diluted thousands times. The method of the preparation of a sugar-like flavorous component includes steps of adding 1.5 to 3 parts by weight of ion exchange water and 0.02 to 0.05 parts by weight of ethanol to 1 part by weight of molasses in a feed tank, mixing and dissolving these components thoroughly with stirring, and introducing the resulting solution into a spinning cone column (SCC) to treat the solution in the following condition: the temperature in a column: 40 to 60° C., strip rate: 0.5 to 7% and the degree of pressure reduction: 70 to 100 kPa.

Abstract translation: 本发明的目的是提供一种制备糖样香味成分的方法，其赋予饮料和风味组合物醇厚的感觉，并且即使经过千次稀释也保留活味。 制备糖状香料的方法包括在进料罐中加入1.5至3重量份的离子交换水和0.02至0.05重量份的乙醇至1重量份的糖蜜，混合和溶解 这些组分在搅拌下充分，并将所得溶液引入旋转锥塔（SCC）中以在以下条件下处理溶液：柱中的温度为40至60℃，条带速率为0.5至7％， 减压度：70〜100kPa。