US 20080292754A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2008/0292754 A1 Katada et al. (43) Pub. Date: NOV. 27, 2008

(54) INSTANT FOOD COMPRISING FLAVOUR (86) PCT No.: PCT/IB2006/054619 CAPSULES § 371 (0X1), _ (2), (4) Date: May 2, 2008 (76) Inventors: Jun Katada,Yokohama-C1ty _ _ _ _ _ KanagaWa (JP); Laetitia Nicolas, (30) Forelgn APPhcatmn Prlm‘lty Data St-Julien-En-Genevois (FR); Takao sushida’ Kashiwa_city (JP) Dec. 8, 2005 (EP) ...... 05111842.0 Publication Classi?cation Correspondence Address: (51) Int. Cl. WINSTON & STRAWN LLP A23L 1/22 (2006.01) PATENT DEPARTMENT (52) US. Cl...... 426/62; 426/455 1700 K STREET, NW. (57) ABSTRACT WASHINGTON, DC 20006 (US) The present invention relates to instant food products of ?avor capsules that include yeast and, encapsulated therein, a ?a (21) App1.No.: 12/092,544 voring ingredient or composition Wherein the instant food has a Water content of 13 Wt % or less. The instant food may be a (22) PCT Filed: Dec. 6, 2006 soup, noodles or a seasoning or topping. US 2008/0292754 A1 Nov. 27, 2008

INSTANT FOOD COMPRISING FLAVOUR [0014] e) adding the dried capsules to a dried instant food to CAPSULES produce an instant food having a Water activity of 0.5 or less When measured at 20° C. TECHNICAL FIELD [0015] In yet another aspect, the invention provides a top ping comprising dried vegetables and/or spices, and ?avour [0001] The present invention relates to instant food prod capsules as de?ned above, the topping having a Water activity ucts comprising ?avour capsules, to a method of ?avouring of 0.5 or less When measured at 20° C. instant food products, and to a topping comprising ?avour [0016] In a further aspect, the invention provides an instant capsules. food product comprising dried instant noodles and a dried topping as de?ned herein. BACKGROUND AND PRIOR ART [0002] Instant food products generally are products that DETAILED DESCRIPTION have a relatively long shelf life but may be prepared in a very [0017] The present invention relates to an instant food short time, such as a feW minutes, for example. product. The terms “instant food”, “instant product” or “food [0003] Flavours, on the other hand, are generally volatile product” are also used interchangeably herein to refer to the compounds or compositions comprising volatile compounds, instant food product of the present invention. and are thus, a priori, not suitable for a long-term storage. [0018] An instant food product is a food or beverage After a feW days, ?avours in food products have evaporated designed for quick preparation. Quick, for the purpose of the from the food product and are no longer perceived during the present invention, refers to a preparation time of 10 minutes consumption of the food product. Furthermore, ?avours may or less. be sensitive to oxygen exposure over time and thus degrade. [0019] The instant food product is, prior to reconstitution [0004] Encapsulation of a ?avour brings an advantage in With liquid, a dry product. A “dry food product”, for the such a situation. HoWever, a number of restrictions need to be purpose of the invention, is a food product that has a Water ful?lled When using encapsulated ?avours in food products activity of beloW 0.5, preferably beloW 0.45, more preferably having a long shelf life. Importantly, the ?avours should not beloW 0.4, even more preferably beloW 0.35 or even beloW be released before preparation and/or consumption. Still, 0.3. Most preferably, the Water activity is beloW 0.25, 0.2, given the short preparation time of most instant foods, the 0.15 or even beloW 0.1. ?avours need to be released in a relatively short time at the [0020] This is key to the present invention because the moment the instant food product is prepared, providing the inventors have found that When the food product is very dry, impression of freshness to the consumer. In addition, it is better stability of the ?avour capsules that are part of the important that at least some ?avour is not instantly released instant food can be achieved. during the preparation time, but instead during consumption [0021] Water activity is measured With an Aqualab CX-2 otherWise a high ?avour impact is obtained during prepara apparatus (Decagon Devices, Inc., Pullman, Wash., USA). tion, but no ?avour is available any more during consumption. The apparatus is to be used according to the user’s manual. In [0005] It Would be desirable to provide a ?avoured instant particular the thermostatic Water bath connected to the appa food product in a Way that ?avours remain intact and do not ratus is adjusted to 20° C. The procedure is started once the evaporate or otherWise dissipate until preparation and/or con sample has been made thermostatic in the chamber foreseen sumption. It Would be particularly desirable to have a certain for this and, at the end of the procedure, the temperature is ?avour release during preparation of the instant food, for checked to con?rm that it is still at 20:0.5° C. example by the addition of hot Water, and an increased per [0022] The dry instant food product preferably has a Water ception of the ?avour during consumption. content of equal to or less than 13 Wt. %, more preferably [0006] Many ?avour systems have been evaluated foruse in equal to or less than 12 Wt. %, even more preferably equal to instant foods to date. HoWever, it is a constant objective to or less than 11 Wt. %. For example, the instant food product provide better taste to a consumer than comparable products has a Water content in the range of 3 to 10 Wt. %, based on the already on the market. total Weight of the product. [0007] The present invention seeks to address one or more [0023] In the context of the present invention, percentages of the abovementioned problems and/or to provide one or or parts are generally percentages or parts by Weight of dry more of the abovementioned bene?ts. matter, unless otherWise indicated, for example by reference to aqueous solutions or percentages of solids, Where the per SUMMARY OF THE INVENTION centages refer to parts of the total solution, including Water. [0024] In a preferred embodiment, the instant food is pre [0008] Accordingly, the present invention provides an pared by adding hot Water to the instant food product. Hot instant food product comprising ?avour capsules comprising Water, for the purpose of the invention is Water having a yeast, and, encapsulated therein, a ?avouring ingredients or temperature of greater than 50° C., more preferably greater composition, Wherein the instant food product has a Water than 60° C., even more preferably greater than 70, 80 or even activity beloW 0.5 When measured at 20° C. 90° C. After adding the Water, the product is then ready for [0009] In another aspect, the invention provides a method consumption after 0.5 to 10 minutes, preferably 2 to 8 min of preparing an instant food comprising the steps of utes. [0010] a) mixing yeast With Water to obtain an aqueous [0025] Alternatively, the instant food of the present inven mixture, tion may be prepared for consumption by boiling the instant [0011] b) adding a ?avour to the aqueous mixture, food in Water for the time periods indicated above. [0012] c) stirring the aqueous mixture including the ?avour [0026] The instant food of the present invention may be any until at least part of the ?avour has passed into the yeast, instant food. For example, the instant food may be a complete [0013] d) drying the resulting mixture, meal or dish, including a starch source, vegetables and/or US 2008/0292754 A1 Nov. 27, 2008

fruits, lipids and/or a protein source, for example from ani [0037] A “?avouring ingredient or composition”, also mal, ?sh and/or plant origin. If the food product is a complete referred to as “?avour” as used herein generally encompasses meal, it is most preferably an instant soup. ?avour ingredients or compositions of current use in the food [0027] Alternatively, the instant food may be an isolated industry, of both natural and synthetic origin. It includes food material that can be instantly prepared, for example single compounds and mixtures. The capsules used in the instant mashed potatoes, pure instant rice, instant noodles and invention can encapsulate volatile or labile ingredients in any other instantly preparable ingredient. Instant noodles are liquid form, preferably With a log P in the range of —2 and 7, preferred. preferably 2-6. Speci?c examples of such components may [0028] If the instant food is instant noodles, it may com be found in the current literature, eg in Fenaroli’s Handbook prise fried or air-dried instant noodles. Fried instant noodles of ?avour ingredients, 1975, CRC Press; Synthetic Food are generally prepared by mixing and kneading raW materials adjuncts, 1947 by M. B. Jacobs, edited by Van Nostrand; or such as ?our, Water and optionally other ingredients, rolling Perfume and Flavor Chemicals by S. Arctander, 1969, Mont and sheeting the dough thus obtained. Further steps generally clair, N]. (U SA). These substances are Well knoWn to a comprise cutting or forming the sheeted dough into noodle person skilled in the art of ?avouring or aromatising con strips, gelatinising the noodle strips, for example by steam sumer products, i.e. of imparting an odour or a ?avour or taste heating, and dehydrating, in this case in a short frying step, to a consumer product traditionally ?avoured, or of modify such that dried noodles are reconstituted faster. The dehy ing the taste of said consumer product. Natural extracts can drated noodles may then be cooled doWn before optional mixing With other ingredients of the instant food and pack also be encapsulated into the system ?avouring the products aging. of the invention. These include citrus extracts such as lemon, orange, lime, grapefruit, or mandarin oils or coffee, tea, mint, [0029] For the sake of clarity it is stated that the term cocoa or essential oils of herbs and spices betWeen other. “noodles” is not intended to contain any limitation as to the form of these dough-based foods. Nevertheless, it is essential [0038] Examples of ?avour ingredients or compositions are that it is dry. thus ?avours of natural or synthetic origin. For example, [0030] For air-dried instant noodles, the frying step men synthetic ?avour oils, ?avouring aromatics, oils, essential tioned above is replaced by a longer steaming step and a oils, oleoresins and extracts derived from plants, for example drying step at elevated temperatures, for example 50-950 C. from leaves, ?oWers, fruits, roots, rhiZomes, stem, and so for generally 20-130 min, in order to prepare a dry product. forth. [0031] Of course, the instant noodles may comprise further [0039] The ?avour may be present in the form of a mixture raW materials, Which may be added to the ?our and the Water With solvents, adjuvants, additives and/or other ingredients, in order to modify textural properties of the instant noodles. for example those of current use in the ?avour and/or food Examples include leavening agents, enZymes, modi?ed industry. starches, salts, ?avours and ?avour enhancers. [0040] Preferably, the ?avour ingredient or composition is [0032] According to a still further embodiment, the instant liquid at 400 C., more preferably at 30° C., and most prefer food may be an instant seasoning, topping, dressing, sauce ably at 250 C., at 1 atmosphere. and/or gravy. Instant toppings or seasonings are preferred. [0041] Preferably, the ?avour capsules comprise an allium Instant toppings are most preferred. ?avour. The allium ?avour preferably comprises material [0033] If the instant food is an instant topping, it may be selected from garlic, onion, chive, leek, scallion and combi prepared by it may be a fried, an air-dried or a freeZe-dried nations thereof. Preferably, the allium material is selected topping. For instance, a topping comprising a vegetable is from the group consisting of an oil, oleoresin, extract, prepared by cutting the vegetable into small portions (e.g. essence, puree, isolated compounds and combinations having a length and Width of about 0.1 to 10 mm), and the thereof. “Isolated compounds” are compounds contained in frying or air-drying the chopped vegetable in the manner the above-indicated allium materials and Which are added as described above. The vegetable may also be freeZe-dried in synthetically manufactured or isolated compound as allium any conventional manner. ?avour or part of an allium ?avour. [0034] Freeze dried instant foods are particularly desirable [0042] Examples of other ?avours ingredients or composi since this method of drying causes less damage to the sub tions particularly preferred in the instant food of the present stance than other dehydration methods. In particular, there is invention are ?avour compositions of ginger, curry, basil, reduced risk of destroying or evaporating the sensitive ?avour oregano, olive, shrimps, crab, sesame, scallop, soya, dried ingredients, especially volatile ingredients, When using this bonito, seaWeed, pork, chicken, beef, for example. Such ?a process. Furthermore, because freeZe-dried products contain vour compositions are commercially available. microscopic pores created by the ice crystals sublimating, these alloW faster and easier rehydration of the dried food. [0043] In a preferred embodiment, the ?avour capsules are This is clearly desirable in the context of instant foods. obtainable by a process comprising the steps of [0035] The ?avour capsules used in the instant food are [0044] a) mixing yeast With Water to obtain an aqueous preferably microcapsules, having a mean siZe in the range of mixture, 1-10 pm, preferably 2-8 pm, for example about 5 um. [0045] b) adding a ?avour ingredient or composition to the [0036] The ?avour capsules comprise yeast, in Which a aqueous mixture, ?avouring ingredient or composition is encapsulated. The [0046] c) mixing the aqueous mixture including the ?avour preparation of yeast encapsulating ?avours has been dis until at least part of the ?avour has passed into the yeast, closed in the art, for example in WO 03/041509 and EP [0047] d) drying the resulting mixture to a Water activity of 0528466, Which disclose the use of such capsules in cheWing 0.5 or less When measured at 200 C. and also preferably to gum, and also in WO 2005/067733. a Water content of 13 Wt % or loWer. US 2008/0292754 A1 Nov. 27, 2008

[0048] Preferably, the aqueous mixture comprising the molecular mobility in the glass transition range”, Trends in yeast and Water is a suspension of 10-30 Wt. %, preferably Food Science and Technology 11 (2000) 41-55. 15-25 Wt.-% solids, depending on type of organism and [0057] Matrix components may be selected, for example, equipment used. from polymers, for example proteins, polymeric carbohy [0049] According to a preferred embodiment of the present drates, and other polymeric materials. The polymeric mate invention, the yeast cell Wall is intact in order to effectively rials preferably comprise hydrophilic polymers in order to encapsulate and retain the ?avors in the cells. Furthermore, a provide an effective oxygen-barrier. Accordingly, the matrix phospholipid bilayer is preferably present in the interior of may comprise hydrocolloids. In addition, polymers being less the cell Wall, in order to attract generally hydrophobic ?avour soluble in Water, that is, more hydrophobic polymers may be compounds to diffuse into the interior of the yeast cell. present in the matrix, too, in order to provide some lipophilic [0050] According to step b), at least one ?avor is added to character to the glassy matrix and thus to provide protection the aqueous mixture. Of course, the ?avor could also be added against moisture. In addition, the matrix may contain further earlier, for example, together With the yeast and the Water. The components that are not polymeric, but that may assist in the ?avor is usually present in a hydrophobic solvent, such as an formation of a dense glassy matrix or that may be added for essential oil, or dissolved in an oil. Therefore, the addition of another purpose. the ?avor may entail the formation of an emulsion. Accord ingly, emulsi?ers, surfactants and/or stabiliZers may also be [0058] Suitable matrix components optionally associated added to the aqueous liquid. Preferably, the dry-Weight ratio With or part of the ?avour capsules of the invention may thus of yeast to ?avor in the aqueous liquid is in the range of 1 :1 to comprise proteins, for example caseins, Whey proteins, soy 5:1, preferably 1.4:1 to 4:1. protein, and/or gelatine, for example. These proteins have [0051] According to step c) the aqueous mixture compris good emulsi?cation and ?lm forming properties and can thus ing the yeast, Water and the material to be encapsulated is then form the basis for polymer matrices. Preferably, the matrix mixed, preferably for 1 to 6 hours.After completion of step c), components comprise carbohydrates. substantial amounts of the material to be encapsulated have [0059] The matrix component may comprise mono-, di-, passed through the cell Wall into the yeast. Accordingly, in an tri- and/or oligosaccharides. embodiment, the encapsulated ?avor is present Within the cell [0060] Preferably, the matrix component comprises Wall of the yeast. polysaccharides containing more than 10 monosaccharide [0052] Step d) of the process provides drying of the result units per molecule. Likewise, the matrix component may ing mixture so that a dried instant food is eventually obtained. comprise gums and/ or hydrocolloids, such as gum arabic, and the like. [0053] In a preferred embodiment, the process for obtain ing capsules comprises the further step of adding a matrix [0061] More preferably, the matrix component comprises a component to the aqueous mixture. This step may be per starch and/ or a starch derivative such as pre-gelatinised formed at various stages. For example, the matrix component starch, thin- or thick-boiling starch, dextrins or maltodextrins may be added after step c). In this case, the resulting mixture of various molecular Weights. Otherpossible modi?cations of to be dried has a higher dry matter content, Which may reduce starch and resulting derivatives suitable as a matrix compo the costs of the drying step. In addition, a coating of the matrix nent include octenyl-succinated starch, starch ethers (i.e. car component on the cells of the yeast is obtained. boxymethyl starch), starch esters (i.e. starch monophos [0054] Alternatively, the matrix component may be added phate), crosslinked starch and/ or oxidised starch. to the aqueous mixture folloWing a further step of removing [0062] Preferably, the matrix component comprises malto the yeast comprising at least part of the ?avour from the dextrin and/ or corn syrup. Most preferably, the matrix com aqueous mixture. The yeast may be removed from the aque ponent comprises maltodextrin and/ or corn starch syrup hav ous mixture by decantation and/or centrifugation, for ing a mean dextrose equivalence of 5-25, preferably 6-20, example. FolloWing this process alternative, the aqueous more preferably 10-18. mixture, to Which the matrix component is added, is largely [0063] In a preferred embodiment, the matrix component free from yeast and may then be dried in this form, for comprises, per dry Weight of the glassy matrix alone, 60-95 example by spray drying. In a later step, dried capsules and Wt % of maltodextrin, preferably With a DE value in the above dried matrix component may be recombined, if desired. indicated ranges, and 5-40 Wt. % of modi?ed starch, such as [0055] One advantage of the addition of a matrix compo alkenyl-succinated starch (in particular octenyl-succinated nent at any of the above-disclosed stages is that ?avour com starch). pounds not entrapped by the cells of the yeast may be recov [0064] The capsules are dry added to the dry instant food of ered by the matrix component. This is particularly relevant if the invention. Accordingly, the capsules, Which are prefer complex ?avour compositions comprising a number of dif ably present in the form of a poWdered or particulate compo ferent ?avour compounds are to be encapsulated. The matrix sition, are added to a non-?avoured or incompletely ?avoured component may then be suitable to bind more hydrophilic instant food. This may be done shortly before ?nally sealing compounds, Which are generally less ef?ciently encapsulated the packaging of an instant food, for example, as one of the by the cells of a yeast. last manufacturing steps of the instant food product. Dry [0056] Preferably, the matrix component is capable of adding the ?avour capsules of the invention to an instant food forming a glassy matrix. A glassy matrix is an amorphous product provides the advantage that no ?avour loss is suffered solid characterized by viscosities of the order in the range of due to exposure of ?avours to heat or other manufacturing about 1010 to 1012 Pa~s and an extremely loW molecular steps. mobility. A good understanding of the glassy state is provided [0065] According to a further embodiment of the instant by Dominique Champion et al in “ToWards an improved food, the ?avour capsules are present in a separate sachet, understanding of glass transition and relaxations in foods: intended for separate addition to the instant food shortly US 2008/0292754 A1 Nov. 27, 2008

before or during preparation of the instant food for consump yeast, 40 Wt. % maltodextrin and 20 Wt. % liquid ?avor (of tion. In this embodiment, the dry instant food is a topping, a Which 10 Wt. % is solvent and 10 Wt. % is onion essence nat). seasoning or the like. [0076] The same procedure Was repeated tWo times With [0066] The separate sachet may be placed in the container another ?avour ingredient of mustard oil. Accordingly, 75 g further housing an instant food. Before preparing the instant of a ?avor composition mixture (20 Wt. % allylisothiocyanate food for consumption, the sachet is preferably removed from and 80 Wt. % triacetine) Were used in the same procedure as the container, generally hot Water is added and the contents of outlined above, to obtain capsules comprising mustard ?a the sachet may be poured into the reconstituted instant food. vour. The capsules comprised 40 Wt. % yeast, 40 Wt. % The sachet may be made from any suitable material, eg maltodextrin and 20 Wt. % of the liquid ?avor, hence ?ve plastics. The sachet may also be Water-soluble. In this case it times less ?avor compared to the pure liquid ?avor. is not necessary removing the sachet from the container hous [0077] The onion and mustard ?avour capsules Were fur ing the instant food, but hot Water may directly be poured into ther “diluted” and mixed With maltodextrin before applica the instant food comprising the Water-soluble sachet. tion in food products. Accordingly, a leek ?avour poWdered [0067] The capsules may be added to the instant food composition comprising ?avour capsules obtained above Was according to a consumer’s preferences and depending on the prepared by mixing 10 Wt % of onion-?avoured capsules, 5 ?avour load in the capsules. Wt. % mustard-?avoured capsules, both of Which are obtained [0068] Different ?avour ingredients can be present in the above, and 85 Wt. % of maltodextrin. same capsule. For instance, several ?avour ingredients and/or compounds can be premixed prior to encapsulation in the Example 2 cells of a yeast in one batch as disclosed above. Alternatively, individual ?avour ingredients may be separately encap su Preparation of Dry Flavour Topping for Use in Foods lated. [0078] A leek-based dry topping Was prepared by cutting [0069] The instant food can be a topping comprising dried fresh leek into pieces having average dimensions (lengths, vegetables and/or spices, and yeast-based ?avour capsules. breadths) in the range of 01-100 mm and freeZe-drying the These toppings are dry products as de?ned above. Dried leek to obtain dried leek. vegetables and/or spices may be dried onions, garlic, leek, red [0079] The poWdered leek ?avour composition comprising pepper, green squash, broccoli, pepper, chili, cauli?oWer, gin capsules based on yeast (Example 1) Were added to the dried ger, and so forth. According to a preferred embodiment, the leek at 5 Wt. % to obtain a topping useful for ?avouring food vegetable is selected from the group consisting of leek, onion, products, such as instant foods. garlic, and or mixtures of any of these. More preferably the vegetable is leek. Example 3 [0070] Vegetables are preferably cut into small pieces hav ing dimensions (length, breadths, height) in the range of Preparation of Fried Instant Noodles Comprising about 0.001 to 100 mm, preferably 0.01 to 10 mm. Thereafter, Dry-Added Flavour Capsules the vegetables are dried, for example by the aid of hot air or by [0080] Fried Instant Noodles are prepared on the basis of freeZe-drying. Thereafter, the vegetables may be dry-mixed the folloWing formulation: With the ?avour capsules to obtain the topping of the inven tion. [0071] The topping may, of course, be prepared in alterna tive Ways. For example, the vegetable may be added to the Instant Noodle Flour (Bogasary Flour Mill, Singapore) 87.00% aqueous mixture including ?avours and yeast, prior to drying. Modi?ed Starch — Elastigel 4000N (ex. National Starch) 13.00% Water 3 6.00% In this case, the dried vegetables may form part of the matrix Salt 1.50% component. Potassium Carbonate 0.15% [0072] The invention is noW illustrated With reference to the Sodium Carbonate 0.10% folloWing examples. Sodium tripolyphosphate (STPP) 0.10% CMC 0.10% EXAMPLES [0081] A dough mixer is used to prepare a homogenous Example 1 dough, Which is put in a plastic bag. With a rolling pin, the Preparation of Capsules Based on Yeast, Maltodex dough is pressed to make a rectangular block. trin and Encapsulated Flavors [0082] After a rest of 10 minutes, the dough is unWrapped and sheeted and cut by the aid of a noodle machine. Thereaf [0073] 150 g spray-dried yeast (Aventine ReneWable ter, the noodles are fully gelatiniZed in a steamer and, after Energy Company, USA) Was dispersed in 375 g Water. 75 g of steaming, fried at 160° C. for 60 seconds. After frying, the ?avour composition (consisting of 50 Wt. % onion essential noodles are alloWed to cool. oil, and 50 Wt. % triacetine) are added and the mixture is [0083] In a ?rst sample, the yeast-based ?avour capsules of maintained for 4 hours at 50° C. under constant agitation at Example 1 (leek ?avour poWdered composition) are dry 150 rpm in a blade stirrer. added at 0.3 Wt. % to the noodles and sealed in a plastic bag. [0074] Thereafter, 150 g of maltodextrin (DE 18) Was [0084] In a second sample, the topping obtained in added and mixed until homogenous. Example 2, comprising dried leek and ?avour capsules are [0075] The mixture Was then spray dried on a Niro Mobile dry-added at 1 Wt. % to the instant noodles obtained above. Minor® at 210° C. inlet and 90° C. outlet temperature at a [0085] Both samples above are prepared for consumption feed rate of 10 ml/minute giving a poWdered capsule. At the by pouring 300 g ofboiling Water (100° C.) over 150 g ofthe end of the process, the ?avor capsules comprised 40 Wt. % instant noodles and Waiting for about 3-4 minutes until the US 2008/0292754 A1 Nov. 27, 2008

noodles are ready for consumption. Accordingly, a meal of a of capsules is added at 1 wt. % to an edible oil in a small ready-to-consume (RTC) serving siZe of 450 g is obtained. plastic bag (10 grams of oil and ?avour capsules) and added to a cup of dried instant noodles (serving siZe of 150 g instant Example 4 noodles), before placing the lid for sealing the cup of instant Preparation of Air-Dried Instant Noodles Comprising noodles. Dry-Added Flavour Capsules [0093] The cup so-obtained is prepared by removing the lid and the sachet from the cup, adding boiling Water to the [0086] Noodles Were prepared folloWing the procedure of instant noodles, adding the contents of the sachet to the Example 3, With the difference that after the step of steaming instant noodles and Waiting 3 minutes before consumption of the noodles, drying is performed at 60° C. for 2 hours in an air the ?avoured instant noodles. drier instead of frying. [0087] In a ?rst sample, the ?avour capsules of Example 1 1.-13. (canceled) (leek ?avour poWdered composition) are dry-added at 0.3 Wt. 14. An instant food product comprising ?avor capsules % to the noodles and sealed in a plastic bag. In a second comprising yeast, and, encapsulated therein, a ?avoring sample, the topping of Example 2 is added at 1 wt. % to the ingredient or composition, Wherein the instant food product is noodles obtained by air-drying. in a dry form having a Water activity of 0.5 or less When measured at 200 C. Example 5 15. The instant foodproduct of claim 14, Wherein the ?avor In-Dough Addition of Flavour Capsules to Instant capsules have a Water content of 13 Wt % or less When mea Fried Noodles sured at 200 C. 16. The instant food product of claim 14, Which comprises [0088] Example 3 Was repeated, except that the leek ?avour a dough-based product, and Wherein the ?avor capsules are poWdered composition of Example 1 Were added at 0.3 Wt. % to the dough instead of being dry-added to the fried noodles present in the dough of the dough-based product. and the dough comprising the diluted capsules of Example 1 17. The instant foodproduct of claim 14, Wherein the ?avor is further mixed until the capsules are fully dispersed. The capsules are present in a separate sachet, intended for separate remaining steps are identical to that of Example 3. addition to the instant food shortly before or during prepara [0089] In this Way, instant fried noodles comprising the tion. yeast-based ?avour capsules in the dough of the noodles are 18. The instant food product of claim 14, Which is selected obtained. from the group of instant noodles, instant soups, instant rice based meals and instant pasta-based meals. Example 6 19. The instant food product of claim 14, in Which the ?avor capsules are coated by a matrix component. In-Dough Addition of Flavour Capsules to Instant Air Dried Noodles 20. The instant food product of claim 19, in Which the matrix component comprises a carbohydrate. [0090] Example 4 Was repeated, except that the leek ?avour 21. A method of preparing an instant food Which com poWdered composition of Example 1 Was added at 0.3 Wt. % prises: to the dough instead of being dry-added to the air-dried mixing yeast With Water to obtain an aqueous mixture, noodles and the dough comprising the diluted capsules of adding a ?avor to the aqueous mixture, Example 1 is further mixed until the capsules are fully dis stirring the aqueous mixture including the ?avor until at persed. The remaining steps are identical to that of Example least part of the ?avor has passed into the yeast, 3. [0091] In this Way, instant air-dried noodles comprising the drying the resulting mixture, and yeast-based ?avour capsules in the dough of the noodles are adding the dried capsules to a dried instant food to produce obtained. an instant food having a Water activity of 0.5 or less When measured at 200 C. Example 7 22. The method of claim 21, Which further comprises add ing a matrix component to the aqueous mixture prior to the Addition of Flavour Capsules in a Sachet drying step. [0092] The onion- and mustard ?avoured capsules obtained in Example 1 are mixed in an 2: 1 Weight ratio and the mixture