WO2011039155A1

WO2011039155A1 - Process to produce a flavour

Info

Publication number: WO2011039155A1
Application number: PCT/EP2010/064308
Authority: WO
Inventors: Johan Jan Willem Eshuis
Original assignee: Dsm Ip Assets B.V.
Priority date: 2009-09-30
Filing date: 2010-09-28
Publication date: 2011-04-07

Abstract

The present invention relates to a process to produce a flavour. The invention also relates to the product obtainable by the process of the invention. The process of the invention comprises (a) preparing a composition comprising two or more vegetable fats; and (b) incubating the composition in the presence of an oxidant under conditions of temperature and reaction time sufficient for the flavour to develop. The process may be simple and inexpensive. The meat flavour may be suitable for vegetarian use.

Description

PROCESS TO PRODUCE A FLAVOUR

Field of the invention

This invention relates to a process for producing a flavour, to the product obtainable by this process and the use thereof. Background of the invention

The postulated primary reactions for meat flavour development on heating include pyrolysis of amino acids and peptides, degradation of carbohydrates, ribonucleotides, thiamin and lipids, and interaction of sugars with amino acids or peptides, as extensively reviewed in Meat, D.S. Mottram (1991 ), in Volatile compounds in foods and beverages (pp.107-177), H. Maarse (Ed.), New York, and in The flavour of beef, G. MacLeod (1994), in Flavor of meat and meat products (pp. 4-37), F. Shahidi (Ed.), Glasgow. It has also been reported that heating of the lean portion of beef, pork, chicken and lamb results in non- species-specific meaty flavour, while heating of the fat in meats leads to species-specific flavours {Meat science, P.D. Warris (2000) Oxon: CABI publishing (p. 260)).

Although heating of animal fat produces species-specific flavours, the fact that these flavours are based on animal derived raw materials imposes several problems. Often these flavours are not kosher or halal, making them unsuitable for a large group of potential consumers. Also, they often contain saturated fatty acids. Because of their animalic origin, these flavours are not vegetarian or vegan. Finally, a number of food crises in recent years (e.g. BSE and birds flu) have urged food manufacturers to look for flavours that are based on raw materials from non-animal origin.

In US5,783,247 is described the oxidation under heating of aqueous compositions comprising anti-oxidants and vegetable oils or partially hydrogenated vegetable oils, resulting in "green oily" off-flavours.

In EP295509 is described a process for the preparation of a flavour composition from fatty acids by heating in the presence of oxygen. This process requires free fatty acids instead of more easily available fatty acid esters, e.g. triglycerides. Moreover, this process requires relatively high temperatures.

In JP08131 1 16 is described the reaction of a mixture of animal fat, vegetable fat, and water for the preparation of a flavouring.

In WO2003051 139 is described a two-step process to generate a chicken flavour composition that comprises oil containing triglycerides and arachidonic acid, at least part of which is esterified to the glycerol moiety of a triglyceride. This process can be used to generate fatty notes, but it involves two consecutive steps, specifically aiming at chicken flavour and employing the expensive arachidonic acid or triglycerides based on arachidonic acid.

In US5, 178,892 is described a process to prepare flavourings by heating fatty acids or fatty acids derivatives in the presence of an oxidizing agent and an anti-oxidant. The starting material may be animal or vegetable fat.

It is an object of the invention to provide a method to produce a flavour which is simple and inexpensive and which is suitable to make different flavours. It is another aim of the invention to provide a process to produce a flavour, particularly a meat flavour, without the use of animal material such as meat or animal fat.

Description of the invention

In a first aspect the invention provides a process to produce a flavour comprising

(a) preparing a composition comprising two or more vegetable fats; and

(b) incubating the composition in the presence of an oxidant under conditions of temperature and reaction time sufficient for the flavour to develop.

In a preferred embodiment the composition in step (a) and/or step (b) of the process according to the first aspect of the invention is a non-aqueous composition. A non-aqueous composition may be suitable in the process according to the first aspect of the invention since higher temperatures may be reached, for example temperatures above 100°C, such as for example up to 1 10°C, 120°C, or even 130°C as compared to an aqueous composition. The oxidation in step (b) may proceed more efficiently when using a nonaqueous composition, which may be time and/or cost effective.

The amount of at least one, preferably at least two of the two or more vegetable fats in step (a) and/or step (b) in the composition of the process is preferably at least 5% w/w based on the total amount of vegetable fat. Of course the amount of the two or more vegetable fats in the composition is such that the total amount of fat in the composition does not exceed 100% w/w based on the total weight of the composition. Preferably the amount of at least one, preferably at least two of the two or more vegetable fats in the composition is at least 10% w/w, more preferably at least 20% w/w, 30% w/w, even more preferably at least 40%, 45% w/w, all based on the total amount of the vegetable fat. It will be understood that the amount of the two or more vegetable fats in the composition may be, but need not be identical.

Within the context of the invention "fat" is defined as an ester of glycerol and at least one fatty acid. Throughout the description, "unsaturated fatty acid" shall mean an unsaturated fatty acid esterified to a glycerol moiety of the fat unless otherwise indicated. In the context of the invention "esterified to a glycerol moiety of the fat" and "esterified to the fat" have the same meaning. The fat may be either solid or liquid at normal room temperature. Fats are understood to include oil and lipid. The term oil is generally used for fats that are liquid at normal room temperature, whereas the term fat is used to refer to fats that are solid at normal room temperature. The fat may be mono-, di-, and/or triglycerides. Combinations of mono-, di-, and/or triglycerides also fall under the scope of the invention.

"Vegetable fat" is defined as a fat which has been derived from plants or plant parts such as seeds. The production of vegetable fat is well known in the art.

The composition may comprise non-vegetable fat. For example, the composition may comprise animal fat such as chicken, pork, or beef fat. However, it is preferred that the amount of animal fat in the composition is kept low, i.e. preferably less than 75% w/w based on the total amount of fat, more preferably less than 60% w/w, less than 50% w/w, even more preferably less than 40% w/w, less than 30% w/w, even more preferably less than 20% w/w, less than 10% w/w based on the total amount of fat, most preferably the composition comprises no animal fat.

In an embodiment, at least 25% w/w of the fat of the composition is vegetable fat, based on the total amount of fat. More preferably at least 40%, 50%, 60%, even more preferably at least 70%, 80%, 90% w/w of the fat of the composition is vegetable fat based on the total amount of fat. Most preferably 100% w/w of the fat of the composition is vegetable fat. Preferably the two or more vegetable fats are selected from the group consisting of rapeseed oil, palm oil, soybean oil, corn oil, grapeseed oil, olive oil, peanut oil, safflower oil, cottonseed oil, sesame seed oil and sunflower oil. Using a vegetable oil may make the flavour produced by the process of the invention suitable for vegetarian or vegan use. It may also result in a flavour which is Kosher or Halal. Vegetable fats may be inexpensive and safe to use, for example they may not be associated with diseases such as mad cow disease, foot and mouth disease, swine fever, and scrapy. They may also advantageously enhance the flavour by providing or enhancing mouthfeel. Using vegetable fats in the process of the first aspect of the invention may also be healthier than using animal fats due to their lower amounts of saturated fatty acids.

The flavour may be any flavour. Within the context of the invention "flavour" is defined as the sum of taste and aroma. In a preferred embodiment the flavour is a fat flavour. In another embodiment the flavour is a food flavour. A "food flavour" is defined as the flavour of processed food. Processed food includes, but is not limited to, food that has been boiled, fermented, braised, cooked, grilled, roasted, toasted, smoked, and fried, or a combination of any of these. Examples of food flavours include vegetable flavours such as onion, peanut, cabbage such as cauliflower, broccoli, Brussels sprout, Chinese kale or Chinese broccoli, kale or spring greens, collard greens, and kohlrabi, coffee, and meat flavours. Preferably the flavour is a meat flavour. Meat flavours include but are not limited to poultry flavours such as meat flavours of chicken, turkey, pheasant, goose, swan, and duck, or other meat flavours such as the flavours of beef, lamb, sheep (mutton), goat, horse, and pork. More preferably the flavour is selected from the group consisting of chicken, beef, sheep, and pork, most preferably chicken.

In an embodiment the composition comprises two vegetable fats. In another preferred embodiment the composition comprises three or more vegetable fats. In yet another preferred embodiment the composition comprises four or more vegetable fats. In yet another preferred embodiment the composition comprises five or more vegetable fats. Using a composition comprising two or more vegetable fats in the process of the first aspect of the invention may result in a better, e.g. more natural, or stronger flavour, or for example in a flavour which has less or no off-flavour as compared to using a composition comprising less than two vegetable fats. Using a composition comprising three or more vegetable fats may result in an even better, e.g. an even more natural or even stronger flavour, and/or in a flavour which has even less or no off-flavour. In a preferred embodiment the ratio of C18:1 : C18:2 of the fat in the composition is between 0.5 and 2.9, or more than 3.9, based on the total weight of the fat. C18:1 is a monounsaturated fatty acid with a chain length of 18 C atoms. C18:2 is a di-unsaturated fatty acid with a chain length of 18 C atoms. With "the ratio of C18:1 : C18:2 of the fat" is meant the ratio of the total amount of C18:1 esterified to the fat over the total amount of C18:2 esterified to the fat of the composition, based on the weight of the fatty acids. We have surprisingly found that by varying the ratio of C18:1 : C18:2 of the fat of the composition it may be possible to produce many different, species-specific flavours by the process of the invention, regardless of the source of the fat, i.e. even when all fat in the composition is vegetable fat. By tuning the ratio of C18:1 : C18:2 of the fat of the composition, the desired flavour may be produced, which may be very convenient since one may not have to consider the presence (amounts) or ratios of other fatty acids. Also, the flavour produced may be very concentrated since one may select vegetable fats with high amounts of C18:1 and C18:2 fatty acids. The ratio of C18:1 : C18:2 of the fat of the composition may be tuned by varying the species (i.e. the source, for example palm and rape fat, or palm, rape, and soy fat) and/or amounts of the two or more vegetable fats in the composition. The ratio of C18:1 : C18:2 of vegetable and animal fats are species-specific and varies only within a few percent. The ratios are described in handbooks, but can also be determined by methods known in the art, for example as described in Examples 1 and 2. A ratio of C18:1 : C18:2 of fat which is greater than 2.9, and which is 3.9 or less may not result in any suitable flavour. Examples of ratios which may not result in a suitable flavour are 3.0; 3.1 ; 3.2; 3.3; 3.4; 3.5; 3.6; 3.7; 3.8; and 3.9.

In one embodiment, all fat in the composition is vegetable fat and "the ratio of C18:1 : C18:2 of the fat of the composition" is equal to "the ratio of C18:1 : C18:2 of the vegetable fat of the composition". In another embodiment, in addition to vegetable fat, the composition further comprises one or more animal fats, which animal fat has of course its own typical ratio of C18:1 : C18:2. The skilled person can, without undue burden, calculate how to vary the species and amounts of the two or more vegetable fats in a composition further comprising animal fat in order to tune the ratio of C18:1 : C18:2 of the total fat (i.e. animal plus vegetable fat) of the composition.

In an embodiment, the flavour is a chicken flavour and the fat of the composition has a ratio of C18:1 : C18:2 between 1.4 and 2.2, more preferably between 1.5 and 2.1 , even more preferably between 1.6 and 2.0, most preferably between 1.7 and 1.9 based on the weight of the fatty acids.

In another embodiment the flavour is a pork meat flavour and the fat of the composition has a ratio of C18:1 : C18:2 between 3.9 and 4.3, more preferably between 4.0 and 4.2 based on the weight the fatty acids.

In another embodiment the flavour is a beef meat flavour and the fat of the composition has a ratio of C18:1 : C18:2 of at least 10, preferably between 10 and 14, more preferably between 1 1 and 13, even more preferably between 1 1 .5 and 12.5, all based on the weight the fatty acids.

In another embodiment the flavour is a sheep meat flavour and the fat of the composition has a ratio of C18:1 : C18:2 between 6.5 and 7.1 , more preferably between 6.6 and 7.0, even more preferably between 6.7 and 6.9, all based on the weight the fatty acids

In a preferred embodiment the composition comprises one or more other ingredients, which are preferably suitable for use in food or feed applications. Preferably the one or more other ingredients are selected from the group consisting of reducing sugars, amino acids, components having a reactive sulphur group such as cystein, cystine, H₂S, methionine, and thiamine, and sulphur-containing components which are extractable from onion, such as S-methyl-, S-propyl- and S-propenyl-L-cysteine sulfoxide, from garlic, such as S-methyl-, S-propyl- and S-allyl-L-cysteine sulfoxide, or from Brassicae, such as glucosinolates. By adding reducing sugars and amino acids to the composition it may be possible to specifically provide a meaty taste, preferably a meaty aroma.

The oxidant in step (b) of the process of the invention may include oxygen (0₂) or hydrogen peroxide. In a preferred embodiment the oxidant is oxygen. Oxygen is an efficient oxidant, and it is inexpensive. In an even more preferred embodiment the oxidant is air. Air contains 21 % oxygen and is omnipresent and free. The air may be mixed with the composition for example by bubbling, but often the presence of air in the head space above the composition in step b) of the process of the invention is sufficient for the flavour to develop.

The temperature in step (b) of the process of the invention may be between 80 and 160°C, preferably between 100 and 140°C, more preferably between 1 10 and 130°C. The skilled person will understand that the incubation time in step (b) of the process of the invention depends on the incubation temperature as well as the desired flavour. At higher incubation temperatures (e.g. higher than 160°C) the incubation time may be shorter in order to obtain the desired flavour, whereas at lower incubation temperatures (e.g. less than 80°C) the incubation time may be longer in order to obtain the desired flavour. Likewise, at higher temperatures and/or longer incubation times the flavour may be more roasty, whereas at lower temperatures and/or shorter incubation times the flavour may be that of white meat. The skilled person may therefore, without undue burden, establish suitable conditions with respect to temperature and incubation time in order to obtain the desired flavour.

In a further aspect the invention provides a composition suitable to produce a flavour, said composition comprising two or more vegetable fats. Said composition finds its preferred use in the process of the invention.

In another aspect the invention provides a flavour obtainable by the process of the invention. The flavour of the invention may already be effective in diluted concentrations and may therefore be used in a cost-effective manner in the application which is preferably a food or feed application. Preferably, the amount of flavour in the application is between 0.05 and 1 % w/w based on the total weight of the application.

In a further aspect the invention provides a seasoning, preferably a food or feed seasoning, comprising the flavour of the invention. A seasoning is a mixture comprising ingredients, usually consisting of herbs and salt, which seasoning is added to food or feed to impart or enhance flavour. Preferably, the amount of the flavour of the invention in the seasoning is between 0.05 and 5% w/w based on the total weight of the seasoning.

In yet another aspect the invention provides the use of the flavour of the invention to provide or enhance flavour and/or mouthfeel. Preferably flavour of the invention is used in food or feed. The flavour of the invention may be added to food or feed in preparation or to food or feed which is ready for consumption. The flavour of the invention may be used for flavouring food products like soups, meat, pasta, vegetables, potato crips or chips, snacks, meat replacers such as tofu, fermented soy products, soups, oriental food and seasonings for the same. The flavour of the invention may be used to provide flavour to food or feed, or to enhance the flavour of and/or give a deeper flavour to food or feed already having a flavour. In a preferred embodiment the flavour of the invention is used in combination with a yeast extract and/or a yeast autolysate. The Food Chemical Codex defines a "yeast extract" as follows: "Yeast Extract comprises the water soluble components of the yeast cell, the composition of which is primarily amino-acids, peptides, carbohydrates and salts. Yeast extract is produced through the hydrolysis of peptide bonds by the naturally occurring enzymes present in edible yeast or by the addition of food-grade enzymes". The Food Chemical Codex defines Autolysed Yeast as follows: "Autolysed Yeast is the concentrated, not extracted, partially soluble digest obtained from food-grade yeasts. Solubilisation is accomplished by enzyme hydrolysis or autolysis of yeast cells. Autolysed Yeast contains both soluble and insoluble components derived from the whole yeast cell". A combination of the flavour of the invention with a yeast extract and/or a yeast autolysate may provide a fuller, fatter, and/or rounder flavour of the application. Preferably the amount of flavour to be used in the application is between 1 and 90% w/w based on the total weight of the application.

In a further aspect the invention provides food or feed comprising the flavour or the seasoning of the invention. Preferably, the amount of the flavour of the invention in the food or feed is between 0.1 and 10% w/w based on the total weight of the food or feed. Preferably the amount of flavour of the invention in the food or feed of the invention is between 0.1 and 10% w/w based on the total weight of the food or feed.

EXAMPLES Example 1

Determination of the composition of chicken fat

Two broiler chickens (2 kg in total) obtained from a local supermarket were divided into smaller pieces and put into a pan containing two liters of cold water. The water was brought to the boil and the mixture was simmered gently for two hours. Subsequently the fat layer was separated from the water phase and subjected to FAME (fatty acid methyl ester) analysis via GC. The fatty acid composition is listed in Table 1 . Table 1 : fatt acid com osition of chicken fat

Example 2

Production of chicken meat flavour

A composition (composition 1 ) was prepared containing 45 gram palm oil, 30 gram rapeseed oil and 25 gram soybean oil. The aim of making this composition was to mimic the unsaturated fatty acid composition of a chicken as closely as possible as determined in Example 1. Of composition 1 75 gram was placed in a 250 milliliter beaker equipped with a magnetic stirring bar. At this stage, a 2.5 gram sample for GC analysis was placed into a sample vial, capped and stored at 4°C. The composition was incubated while stirring until a temperature of 125°C was reached (approximately 30 minutes). Again, a 2.5 gram sample was taken for GC analysis. The composition was kept at 125°C with stirring for 6 hours and every hour a sample was taken for GC analysis. After 6 hours at 125°C the composition was cooled and stored at 4°C. The fatty acid composition of the chicken fat and composition 1 before the incubation at 125°C is shown in Table 2. able 2. Fatty acid composition of chicken fat and composition 1

Samples after incubation at 125°C were analysed by GC-MS for lipid oxidation secondary products. Results are shown in Table 3.

Table 3. GC profile of composition 1 as a function of time at 125°C (arbitrary units)

Example 3

Sensory evaluation

Samples of Example 2 sampled at t=6 hrs were sensorially evaluated by a DSM expert panel (an internal, trained expert panel) as a 0.2% w/w suspension in hot water. The samples were described as having a fatty and oily chicken meat flavour. Example 4

Sensory evaluation

Samples of Example 2 sampled at t=6 hrs were sensorially evaluated by a DSM expert panel as a 0.2% w/w suspension in hot water further containing 1 % w/w Maxavor® Chicken YE, a chicken flavour available from DSM Food Specialties, Delft, the Netherlands. Sensorial evaluation showed the samples had a fattier, fuller, and rounder chicken meat flavour as compared to Example 3. The chicken meat flavour had no yeasty flavour. Example 5

Production of chicken meat flavour

The four compositions listed in Table 4, as well as 75 grams of chicken fat were placed in separate 250 milliliter beakers equipped with a magnetic stirring bar. The compositions and the chicken fat were incubated while stirring until a temperature of 125°C was reached (approximately after 30 minutes). The compositions and the chicken fat were kept at 125°C with stirring for another 6 hours. After 6 hours at 125°C the compositions and the chicken fat were cooled and stored at 4°C. The fatty acid distribution of the compositions and the chicken fat before the incubation at 125°C is shown in Table 5.

Table 4. Compositions of compositions 1 -4

Fatty acid Composition 1 Composition 2 Composition 3 Composition 4

% % % %

Palm oil 0 0 49 45

Rapeseed oil 100 0 51 30

Soybean oil 0 100 0 25

able 5. Fatl y acid composition of chicken fat and composition 1 -4

Sensory evaluation

Compositions 1-4 and the chicken fat, after incubation at 125°C for 6 hours, were sensorially evaluated by an internal expert panel as a 0.2% w/w suspension in hot water. The descriptions as well as a ranking on overall chicken meat perception are listed in Table 6.

Table 6. Ex ert anel descri tions and rankin on overall chicken meat flavour.

: samples were ranked on a 5 point scale with 1 = strongly disliked, 2 = disliked, 3 = neutral, 4 = liked, 5 = strongly liked.

Claims

1. Process to produce a flavour comprising

(a) preparing a composition comprising two or more vegetable fats; and

Process according to claim 1 wherein the composition is a non-aqueous composition.

Process according to claim 1 or 2 wherein the amount of at least one of the two or more vegetable fats in the composition is at least 5% w/w based on the total amount of vegetable fat.

Process according to claim 1 -3 wherein at least 25% w/w of the fat of the composition is vegetable fat, based on the total amount of fat.

Process according to claim 1 -4 wherein the two or more vegetable fats are selected from the group consisting of rapeseed oil, palm oil, soybean oil, corn oil, grapeseed oil, olive oil, peanut oil, safflower oil, cottonseed oil, sesame seed oil and sunflower oil.

6. Process according to any one of claims 1 -5 wherein the flavour is selected from the group consisting of chicken, beef, mutton, and pork, preferably chicken.

7. Process according to any one of claims 1 -6, whereby the ratio of C18:1 : C18:2 of the fat in the composition is between 0.5 and 2.9, or more than 3.9, based on the total weight of the fat.

8. Process according to claim 6 or 7, wherein the flavour is a chicken flavour and wherein the fat of the composition has a ratio of C18:1 : C18:2 between 1.4 and 2.2.

9. Process according to claim 8, wherein the fat of the composition has a ratio of C18:1 : C18:2 between 1 .7 and 1 .9.

10. Process according to claim 6 or 7, wherein the flavour is a pork flavour and wherein the fat of the composition has a ratio of C18:1 : C18:2 between 3.9 and 4.3 based on the weight of the fatty acids.

1 1 . Process according to claim 6 or 7, wherein the flavour is a beef flavour and wherein the fat of the composition has a ratio of C18:1 : C18:2 at least 10, preferably between 10 and 14 based on the weight of the fatty acids.

12. Process according to claim 6 or 7, wherein the flavour is a sheep flavour and wherein the fat of the composition has a ratio of C18:1 : C18:2 between 6.5 and 7.1 based on the weight of the fatty acids.

13. Process according to any one of claims 1-12, wherein the composition comprises one or more other ingredients selected from the group consisting of reducing sugars, amino acids, components having a reactive sulphur group such as cystein, cystine, H₂S, methionine, and thiamine, and sulphur-containing components which are extractable from onion, such as S-methyl-, S-propyl- and S-propenyl-L-cysteine sulfoxide, from garlic, such as S-methyl-, S-propyl- and S-allyl-L-cysteine sulfoxide, or from Brassicae, such as glucosinolates.

14. Process according to any one of claims 1-13 wherein the temperature in step b) is between 80 and 160°C.

15. Composition suitable to produce a flavour comprising two or more vegetable fats.

16. Flavour obtainable by the process of any one of claims 1-14.

17. Seasoning comprising the flavour according to claim 16.

18. Use of the flavour according to claim 16 to provide or enhance flavour and/or mouthfeel.

19. Food or feed comprising the flavour according to claim 16 or the seasoning according to claim 17.