CA1333969C - Method for enhancing desirable physical and organoleptic properties of food products - Google Patents

Abstract

This invention presents a method for improving and enhancing certain desirable physical and organoleptic properties of baked, whipped, and blended food products. The improvement is achieved by adding to the products, prior to preparation, an effective amount of a ferment produced by the fermentation of a dairy product with a culture of Streptococcus diacetilactis, optionally mixed with Streptococcus lactis and/or Streptococcus cremoris.

Description

, ., ., METHOD FOR ENHANCING DESIRABLE PHYSICAL AND
ORGANOLEPTIC ~KO~KllES OF FOOD ~KOLU~

FIELD OF INVENTION
:i This invention relates to a method whereby certain desirable physical and organoleptic properties of focd products are enhanced by use of a cultured ferment of pasteurized milk products and to food products produced by that method.

~- BA~KGRDUND OF INVENTION
. r_ For years, practitioners have used diacetyl (2,3-butanedione) as an additive to focdstuffs, such as oleamargarine, because of its properties which imparts a butter-like flavor and arcma to foods. However, the .. .
; substance is quite volatile and quickly evaporates at ambient L~.. pe,dture.

Thus, steps must be taken to increase the amount of time it remains in the food. A variety of methcds are available for the incoL~o.dtion of this substance into foods, which impede the loss of the compound thereby ~ extending the "life" of the focds.

-~ One such method is discussed in Netherlands Patent Application 86-01078, filed April 25, 1986, and published Nov. 16, 1987, and corresponding European Patent Application 247646 published Dec. 2, 1987. In this method, , ~
.~
a pasteurized milk product is fermented by Streptococcus diacetilactus (and - optionally, Streptococcus Lactis and/or Streptococus cremoris) under conditions which result in a high concentration of diacetyl and its precursor, alpha acetolactic acid, in the spent fermentation medium (ferment). The ferment is then dried and added to food products, especially butter substitutes, imparting a buttery flavor and aroma to - 5 them. The alpha acetolactic acid, which is much less volatile than diacetyl, will gradually oonvert to diacetyl, providing a prolonged presenoe of diacetyl to the product. However, there is no disclosure as to : ; the effect of this ferment on other properties of the food.
- A variety of prcducts are also added to focdstuffs to enhance ~;; 10 desirable organoleptic textural properties such as mouthfeel. These products which include cultured butt~r~ilk, sour cream, and various i,- ~
starches and gums, each have their own strengths and weaknesses for such use, but in general, relatively large amounts of each are required to :=`
obtain the desirable amount of enhancement.

15There exists a real need for additives which will prcdu oe desirable ~;
textural properties such as mouthfeel viscosity, smoothness/creA~;ness, and softness/ more extensive structure (in baked goods) in foodstuffs.
, -- SUMMARY OF THE INVENTION
- - This invention presents a process whereby certain desirable physical and organoleptic pr~perties of baked, whipped, and blended food products . - .
~ can be enhanced. More specifically, this invention presents a method for r ^ ~
enhancing these properties by adding minor amounts of a dried dairy product ferment to the food product during preparation.
The ferment is produced by the fermentatic,n of a milk prcduct, preferably whey, with a culture of Streptococcus diacetilactus, optionally, with Streptococcus lactis and/or Streptococcus ~L~lloris~ following the ~ 3~ 1 333969 predure described in Netherlands Patent Application 86-01078, published November 16, 1987, and corresponding European Patent Application 247646, published Dec. 2, 1987, in the r~me of Unilever, N.V., ~ -This product, which can contain high 5 levels of diacetyl and alpha acetolactic acid, has been utilized as a buttery aroma (and flavor) enhancer in foods. Surprisingly, however, it has been found that the ferment will also impart many desirable physical and organoleptic properties to baked, whipped, and blended food products.
These improvements are observed independently of diacetyl and alpha 10 acetolactic acid content and, in fact, can be observed when the concentration of these ~..pounds in the dried ferment is very low (below 50 ppm).
; The product can be used in baked goods such as cookies, cakes, and breads; whipped products such as icings and whipped toppings; and blended 15 products such as gravies, puddings, mousses, soups, and sauoes. In each of - these, addition of the dried ferment during the preparation process will ; result in products having enhanced textural properties.
In baked products, the ferment produces a more extensive cell structure, a softer texture, a greater height, and a desirable doming or 20 rounding at the top of each layer after baking. In whipped and blended ; products, the ferment produoes a richer creamier texture with a desirable viscosity. Whipped products are especially creamier and more pleasing. In all three types of foods, the ferment produoes a more desirable mouthfeel.
-~ The ferment is added to these products in an amount rangir~3 fr~n 0.1 -- 25 to 1096 (by wt.), preferably 0.2 to 596 with the actual quantity used being - determined by nature of the focd product and the desired result.

^ A

Fig. 1 is a graphical representation of cupcake texture versus time at 1%,2%, and 5% (by wt.) levels of fenment or sweet whey.

Fig. 2 is a composite of micrographs exhibiting the oe llular structure in cupcakes obtained with 5% (by wt.) ferment containing 500 ppm diacetyl and/or alpha acetolactic acid)and sweet whey, at an 8X magnification.

~ Fig. 3 is a composite of micrographs exhibiting the cellular structure 3 obtained with 5% (by wt.) ferment (containing 109 ppm diacetyl and/or alpha acetolactic acid) and sweet whey, at an 8X magnification.

.
. 10 Fig. 4 is a graphical representatlon of cake height observed in cakes z prepared with 1%,2%, and 5% (by wt.) ferment and sweet whey (control) DETAILED DESCRIPTION OF r~lIION
? The dried ferment used in the processes of this invention is pLepaled -c by the procedure as described in Netherlands Pat. Application 86-1078, and corresponding European Patent Appl;c~ion 247646, published Dec. 2, 1987, in the name of Unilever N.V., supra. Briefly, a pasteurized milk product, such as whey, is fermented with a Streptococcus diacetilactus culture, optionally mixed with cultures hs of Streptococcus lactis and/or Streptococcus ~r~l~ris. Preferably the 20 cultured microorganism will prcduce a high concentration of alpha :
'J acetolactic acid (a precursor to diacetyl) in the ferment, but such is not ~ A

` ~ 5 ~ 1 3 3 3 9 6 q .
mandatory and it has been found that the textural enhancing properties are independent of the diacetyl or alpha acetolactic acid quantity in the ferment.
The milk product which is fermented is a liquid composition which contains milk components, and can be whey, sweet whey, acid whey, skim milk, whole milk, reconstituted milk, creamery buttermilk, whey protein -_ concentrate, or similar product. The milk product is sterilized, to remove bacterial contaminants, prior to the fermentation.
The fe~mentation itself is conducted under anaerobic conditions at a =~ 10 pH between 4 and 7.5. The fermentate is then dried by any standard means, , ,,; !
preferably by spray-drying.

The dried ferment is then added to the ingredients which are oombined to prepare the desired food product. While the precise point at which the ~-, ferment is added can be varied as the individual application dictates, it ~ . .
~; 15 will generally be added while the ingredients are in a dry or a liquid ,.cc form, and prior to the o~oking, whipping, and/or blending of the ingredients. The ferment is ordinarily combined with the food products in an amount ranging from 0.1 to 10% (by wt.), preferably 0.2 to 5% (by wt.), -~ but the actual quantity will be dictated by the other ingredients and the :~ 20 ultimately desired result.
e baked goods with which the ferment can be combined include a variety of both yeast-raised and non-yeast products. The yeast raised baked goods include pastries, breads, rolls, and biscuits. Addition of the ferment to these products prior to baking, i.e. to the dry ingredients or ^ 25 the dough, preferably to the dry ingredients, results in a finished baked product having a greater height and volume than that observed without the ~ -...~

~ I - 6 -- 1 33396~
ferment. Additionally, the finished baked products exhibit an enhanced texture and mouthfeel, and an extensive oe ll structure, imparting to it an i".~r~ved softness in texture.
Non-yeast baked products include cookies, cakes, pie crusts, muffins, and pastries. Addition of the ferment to these products results in enhanced textural properties, especially smcothness and mouthfeel, and an - extensive cell structure as obtained with the yeast raised bakery gocds.
; Cakes to which the ferment has been added also exhibit greater heights and larger volumes. The ferment is added to the dry ingredients or the dough - 10 or batter prior to baking.
It has also been found that these enhanced properties are observed ' with micr~wave "baked" prcducts, especially micrcwave cakes. In such , ~
products, those prepared with the added ferment exhibit enhanced textural - properties similar to those in oven-baked cakes.
The whipped toppings with which the ferment can be used include cake icings and other whipped toppings such as whipped creams. The ferment is added to the product while in the liquid state (i.e. prior to whipping), ; and renders the mixture more easily wh;pp~hle, i.e. reducing the time required to achieve a fully whipped product, often by as much as 50% or more.
The blended products with which the ferment can be used include ....
puddings and mousses (instant and ccoked), gravies, sauces, and soups. The . . .
ferment is generally added to the product before or during blending and generally improves the apparent viscosity of the prcduct, imparting a rich ` 25 and creamy texture to the prcducts.

~ ~ ~ 7 ~ 1 33396~

The ferment can be added to the prcducts as a neat powder or, if desired, can be blended with an edible material such as sweet whey. Since the sum concentration of diacetyl and alpha acetolactic acid in the dried _, "
~, ferment can vary, this blending affords an o~r~unity to reduce the concentration and, additionally, to prcduce a standardized product. While . .
~ it has been found that the textural enhancing properties of the ferment are - independent of this concentration, keeping the concentration low is ~:
rec~.lu.l~.,ded since diacetyl has distinct flavor and aromatic properties. In - general, a sum concentration of 0-250 ppm, preferably 50-225 ppm, more preferably 150-200 ppm is adequate for most purposes although this can be varied as flavor requirements dictate.
EXAMPLES
-,~ The following examples further illustrate preferred embodiments of the invention and are not intended to be illustrative of all embodiments.
.
i^~ 15 EXAMPLE 1 EXPERIMENTAL P~D~ w k~S
:~r TRIANGULAR TESTS
~ To assess physical and/or organoleptic differences between products `-~ prepared with a given conc~.. tration of the ferment of the invention and .~.-."
those prepared with a different concentration, or no ferment at all, triangular test determinations were performed. In these tests, which are designed to test the effect of a single variable on the organoleptic .:i i ~.
- pr~perties, test subjects select the odd sample without regard to preference.

Briefly, a number of control and test s~rles are prepared. In each - 25 blend deter~;n~tion the subject is presented with three samples; each .
-- determination will, thus, contain two controls and one test sample or one _. ., ~ - 8 - 1 333969 -control and two test samples. The subjects are then asked to examine all .~
three s~rles and to select which is the odd or unpaired sample. Results ..
~- are reported as the number of "right" selections.
The subjects are instructed to select the odd sample without regard to preferenoe ; however, comments can be solicited regarding the subject's :
pe,~e~ion of the samples being examined; unsolicited comments can also be ~-~, recorded. In this way, the general desirability of the differences can be evaluated. Unsolicited c~,u"en~s are particularly useful in this regard.
. . .
-~- While these tests are primarily used in assessing the organoleptic , ~., properties of the sAmples such as mouthfeel, they also have utility in the se~m~nt of physical properties such as smoothness or creaminess, etc.
. ,-, ~ Thus, a wide array of properties can be examined.
~.~
~ ,',' TEXIURAL ANALYSIS
. .
The textural properties of 5Ampl~5 of cakes prepared with and without the ferment of this invention were ~Y~in~ using the Stevens LFRA texture analyzer. Briefly, the analyzer subjects the sample to a pressure from a .~, ~; probe of a known surfaoe area; the resistan oe of the sample to this deforming pressure (in gm/cm ) is recorded; a lower resistance is . --, i~ indicative of a softer texture, which is desirable in baked gocds.
., ., ~
;~; 20 The cakes were also visually examined for evaluation of the cellular structure in the finished products. For these examinations, a 2.5 mm thick ,. :.., ~---- slice of the cake was taken and placed on an illuminated background. The -:'' 'I
-~ sli oe was then visually inspected to ascertain the relative size, shape, . ! ' and number of these cells, and was photographed to obtain a permanent record of the appearanoe .

,: , ,:
., ~

`~ 1 333~6~
EXAMPLE 2 EXAMINATION OF COOKIE AND C~KE OP~NOLEPTIC PRO~:KLl~:S
To assess the effects of the ferment of this invention on cakes and cookies, a series of triangular tests were conducted using the procedure * described in Fx~mrle 1. The ferment was used at a 5% (by wt.) level and was~ mixed with sweet whey to produce a oombined diacetyl and alpha acetolactic acid concentration of approximately 250 ppm. In each test ~- sample, the ferment was added to the ingredients prior to baking and mixing, and an equivalent amount of sweet whey was added to the control - s~mpl~s. Both samples were then baked under identical conditions.
In each trial, the evaluators were asked only to identify the odd --~ sample, no instructions as to what properties were to be oonsidered, were -~ given. The evaluators were permitted to visually examine and consume the s~mples prior to their choice. Comments were not solicited, but any - comments volunteered by the evaluators were recorded.
- 15 The results are presented below:
Cakes In a series of experiments, single layer cakes were prepared using ~- various mixes; half of each lot of cakes prepared contained 1~ (by wt.) (trials 1 and 2) or 2% (trials 3-5)of the ferment while the remainder contained an equivalent amount of sweet whey. Samples were then presented -. to the evaluators as described abvove, with the following results:

~
.
. .

`_ 1 3339`~
Table I
Results of Cake Triangle Tests - # Results - Trial Cake Evaluators Correct Incorrect 5 1 Duncan Hines Chocolate 10 6 4 ~ 2 Duncan Hines Yellow 21 10 11 -~ 3 Scratcha 17 16 - (S~n~r~ room light) - 4 Scratch (testlightb) 13 11 2 '10 5 Scratch (trimmedC, test light) 7 8 9 .

a A dry cake mix consisting of 15.8% (by wt.) shortening, 24.95% sugar, - 14.26% egg, 26.93% flour, 0.8% baking powder, 0.18% salt, 14.84%
- milk, 0.25~ vanilla extract, 2% feLI~ænt or sweet whey.
c~ 15 b A red light designed to eliminate comparisons based on color -~ c The cake was ~ntl~lly trimmed to a standard size to eliminate comparisons based on cake size, etc.
. . .
-. The results demonstrate that in the five trials conducted, the cdd ., ~, ~ sample was correctly selected by 51 out of 78 evaluators; this is highly ~..~
significant as it is nearly twice what would be expected on the basis of -~ chance alone. In each trial, the number of correct identifications always --;~ exceeded the 1/3 probability which would be obtained on chance.
-~ Ccokies .
A series of experiments were conducted using cookies, where the ferment was added to the cookie mix and optionally, an equivalent amount of shortening or flour was removed; in the oontrols, sweet whey was used in . ~
~ place of the ferment. The base recipe consisted of 42.8% flour, 17.9%
. ~, ~~ sugar, 17.0% butter, 15.3% shortening, 5.3% egg yolk, 1.7% ferment or sweet - whey (Note: in same trials an equivalent amount of flour or shortening was :
removed; in these trials all percentages would change accordingly.) The results are presented below:

`-11 - 1 33~

Table II
-- Results of Cookie Trian~le Test :,.
~ Ingredient ~ Results - ~ Trial Replaced Evaluators Correct Incorrect - 5 1 None 27 21 6 -- 2 Flour 22 12 10 3 Shortening 22 15 7 As with the cakes, a highly significant number of correct selections , .
~, 10 was made.
. ~, ,;
` Comments Based on the results of the oookie and cake trials, the unsolicited ,~.
,- comments made by the persons who correctly identified the odd sample were -;~ analyzed and any evaluators making no o~mments or any comments not relating ~ 15 to textural differences were L~.~ed from consideration. The remainder of :~..
,~}~r~ the o~lulælts were evaluated to detenmine if the evaluators discerned any positive textural advantages of the ferment containing product as compared ~'- " 5 -''~
3,~
; with those of the oontrols. The results are presented below:
,~ , ~ ~ # Better Textural Properties 20 Type Evaluators Invention Control Cake 37 25 12 Cookie 31 27 4 ~.
.:i -L~. ~
., ,. ~. ,.

, .~; ' ~

~ 12 - 1 333969 -These results are highly significant and demonstrate that a large majority of those persons recognizing any textural differences note that .the ferment containing cakes and cookies have superior properties, notably : in mouthfeel, moistness, higher volume and even oe ll structure (cakes), and firmer texture (cookies).

- To further assess the textural enhancing effects the ferment imparts to baked cakes, duplicate lots of cupcakes were prepared using 1, 2, and 5%
. (by weight) ferment, or an equivalent amount of sweet whey for the .~10 controls. The ferment, which contained approximately 500 ppm of diacetyl -and/or alpha acetolactic acid, was added to the ingredients prior to mixing, and the cupcakes were made fram the following recipes:

.. .. . .. . ......... . . . .
% Ferment Ingredient 1% 2% 5%

Shortening 15.8% 15.8% 15.8%
S~ Sugar 24.95% 24.95% 24.95%
Egg 14.26% 14.26% 14.26%
=--i Flour 27.93% 26.93% 23.93%
~--... - Ferment/Sweet Whey 1.0% 2.0% 5.0%
Bakin~ Powder 0.80% 0.80% 0.80%
~- Salt 0.18% 0.18% 0.18%
-:; Milk 14.84% 14.84% 14.84%
Vanilla Extract 0.25% 0.25% 0.25%

:~ All percentages are by weight based on the total weight of the composition.

S~rles of each lot of cupcakes were examined in the texture analyzer as described in Example 1 just after baking and cooling (Day 1), 24 hours ^~rj later (Day 2), and 24 hours after the second reading (Day 3)- The results ; . --~ are graphically presented in Figure 1.

.
.

~ ~ - 13 - 1 333969 .
As shown, it can be seen that the samples containing the ferment, regardless of concentration, consistently displayed the softer, more desirable texture (as compared with the control) even after three days.
Further, this soft texture was enhanced by increasing the amount of ferment present.
Samples of the cupcakes made with 5% ferment and the controls were ; also sliced (into 2.5 mm thick slices) and examined for cell structure ~~ under an 8X power microscope. Those prepared with the ferment demonstrated a more extensive cell structure than the controls, with deeper passages.
.
, 10 Representative micrographs of these s~m~les are presented in Fig. 2. As shown, the sample prepared with the ferment has more extensive tunnelling, : as evidenced by the large amount of light (bright spots) transmitted - through the sli oe .
~ .
j A separate lot of cupcakes was prepared utilizing a ferment having a ccmbined diacetyl/alpha acetolactic acid concentration of 109 ppm, and the oe ll structure was examined; a micrograph of a representative sample is --~
presented in Fig. 3. The cell structure and extent of tunnelling is nearly ~:! identical to that obtained with the 500 ppm ferment (Fig.2). This ,~
-- tunnelling directly affects the texture of the cake, impart;ng a softer - 20 texture and more pleasing mouthfeel to it.

Thus, the textural enhancing effect of the ferment is independent of -~ diacetyl/alpha acetolactic acid concentration.

, . . .
EXAMPrF. 4 EXAM~ATION OF C~E~E HEIGHT
~- To further assess the effects of the ferment on physical properties of --i 25 cakes, samples of cupcakes frcm the scratch mix of ~Y~le 2 were examined for volume and height. The height, in cm, was measured at the highest - 14 - 1 33396~

point using a scale. The results are presented in Fig. 4. As shown, the cupcakes prepared with the ferment exhibit higher heights and larger volumes, both desirable traits, than the controls prepared with the sweet ~ whey.

~- In a series of experiments, the effect of the ferment on puddings was "' ' - examined. The puddings were prepared using 0.32~ (by weight) of the ~- ferment, or an equivalent amount of sweet whey for the w ntrols. The ferment, which contained approximately 500 ppm of diacetyl and/or alpha ,;i, ~
acetolactic acid, was added to the ingredients prior to mixing. The pudd;n3~ examined were of the following formulations:
. Instant Pudding , "
3.22% shortening, 14.7% sugar, 0.48% tetrasodium pyrophosphate, 0.30%

o~ m phosphate, 0.11% emulsifier, 0.13% cocoa butter, 0.08% non-fat dry .~
~ .
lS milk, 0.02% soya lecithin, 0.002% color, 80.63% milk, 0.32% ferment or sweet whey. (This was prepared by mixing at low speed followed by chilling , ,, ~ in a refrigerator for lS-20 minutes to set).
.. ..
~ Cooked Pudding . ~, ~ Jello~ brand vanilla pudding, purchased cvllu~rcially, was prepared ,- ~,. ~ . . . . .
~ 20 accordlng to the manufacturer's dlrectlan, except for the addltlon of the ~ " .

;~ ferment or sweet whey.
i.;~---- T~ tely upon mixing, the pudding s~mrles w ntaining the ferment , ...
exhibited a visibly thicker, more creamy viscosity. After setting, samples of each were tasted. The puddings containing the ferment pos-sessed a more 2S creamy texture and a more desirable mouthfeel than the controls. The -..

differences were particularly noticeable with the instant puddings, in which the controls appeared coarse in texture, with a thin, watery - mouthfeel.
Separate samples of the puddings were permitted to remain undisturbed 5 in the refrigerator for 72 hours. After this time, the upper surfaoe of the control appeared cracked and broken while that of the samples containing the ferment was smooth ar~ unbroken. Thus, the ferment ; stabilizes the puddings from this deleterious effect of aging.

.
~, EXAMPLE 6 USE OF FERMENT IN W~ CRE~

To assess the effect of the ferment cn whipped prcducts, a series of ;~ whipping cream mixtures were made as follows:

;
, Formulation No.
- Ingredient 1 2 3 4 5 6 7 ., . _ _ Heavy Cream 150 150 150 150 150 150 150 r~ 15 Fine Sugar - 8.5 - 8.5 8.5 8.5 8.5 ;~ Sweet Whey - - -0.79 Ferment - -0.75 -0.32 0.79 2.22 % Ferment/Sweet Whey - - 0.5% 0.5% 0.2% 0.5% 1.4%
, -- These mixtures were examine for viscosity using a Brookfield Visceter in - 20 the following determinations.
.,, Unwhipped , ., The viscosities of formulations 1 and 3 were examined ir[~nediately ~-~ after preparation; neither formulation was whipped, although formulation 3 -, -..
--~ was stirred gently to dissolve the ferment. Both s~Tnr1es had a viscosity 25 of 200 cps. Formulation 3 retained this viscosity for 24 hours.

` ` - 16 - 1 333969 A parallel series of tests utilizing formulations 2 and 7 revealed simil~r results, both exhibited identical viscosities (170 cps).
Thus, it appears that the ferment d oes not affect the viscosity of the unwhipped products.

Whipped Formulations 2, 4, 5, 6, and 7 were whipped for 1 1/2 minutes on high - and 30 seconds on medium using a standard mixer. Immediately thereafter, the viscosities were measured with the following results:
2 - 19,000 cps 4 - 25,000 cps ~- 5 - 48,000 cps ~ 6 - 70,000 cps ;~ 7 - 67,000 cps Thus, the ferment greatly increases the viscosity of the whipped prcduct, .~, m~king it thicker and, thus, more creamy. The same was not observed for an equivalent amount of sweet whey.
-;
~ EXAMPLE 7 TEXTURAL TESTS
; The textural enhancing properties of the ferment were further examined in pancake an~ micr~wave cakes using the procedure described in Example 1.
The pancackes were prepared using the following recipe:
, ,, - Flour 29.34% (by wt.) Ferment (sweet whey) 1.50%
Sugar 0.94%
~' Baking Powder 0.84%
:~ 25 Salt 0-75%
Baking Scda 0.62%
;; Milk 51.66~
Eggs 11.21%
Oil 3.14~

- \
~ - 17 - I 333969 ~ After mixing, the pancakes were cooked on a griddle. In duplicate ;~ texture analyses, the following results were obtained:
. .
, Control 50.00 gm/cm2 40.50 gm/c~
5With Ferment 43.25 gm/cm 37.50 gm/cm , _ Again, the ferment produced a softer texture.
~-i Microwave cakes were prepared frcm the recipe.
Pillsbury yellow cake mix 46.43% (by wt.) ` Water 29.88%
~ 10 Oil 11.84%
-- Eggs 9-55%
Ferment (sweet whey) 2.30%
After mixing, the batter was poured into a micr~wave pan and microwaved on a high setting for 7 minutes. In triplicate texture ~; 15 analyses, the following results were obtained:
, Control 108 gm/cm2 127 gm/cm2 96 gm/cm2 ~; Ferment 93 gm/cm 100 gm/cm 91 gm/cm ,. ..
~ Again, the ferment produoe d a softer texture.

-~ 20 EXAMPLE 8 SUBJk~-LlV~ EV~LUATIONS
To determine the effect of the ferment with other cultured dairy powders, a series of experiments were run using the following:
.....
.~.
1 Control (sweet whey) : 2 Ferment 3 Mid-America high acid buttermilk 4 Beatri oe Buttenmilk 983 5 Mid-America non-fat dry milk .~ .....
The powders were used at a 2.3% level (by wt.) in the microwave cake mix of Example 7 and 0.5% in the cream of mushroom soup. The following :
results were obtained:

~.- .
' ':

~ - 18 -Microwave Cake Sample Observation 1 heavy, greenish color-off odor and taste ~-7-'~ 2 improved texture, odor, color - more delicate crum 3 heavy, brown color, rough texture, sour off-note 4 slight sour note, higher rise, drier texture ~- 10 5 higher rise, drier texture, flavor not i~ L~ved -Thus, the ferment produoe s a textural enhancement as good as, and generally better than, the other powders.
Mushroom Soup ~ 15 Sample Observation ~- 1 smooth, sweet, musty f 2 smooth, fatty mouthfeel, creamier ~ 3 smooth, slight sour dairy note, thinner .p 4 sour dairy note, less thick smooth, creamy ., Again, the ferment prcduoe d a textural enhancement, and produced the ~: only effect on mouthfeel.

It is apparent that many modifications and variations of this invention -~ as hereinabove set forth may be made without departing from the spirit and scope thereof. The specific embodiments are given by way of ~x~mrle only and the invention is limited only by the terms of the appended claims.

Claims (29)

1. A method for preparing a blended food composition having enhanced textural properties of viscosity, richness, creaminess and mouth feel, wherein food ingredients are blended or mixed together comprising adding to said composition from about 0.1 to about 10% by weight based on the total weight of composition, of a dried ferment comprising the product produced by the fermentation of a pasteurized milk product by a culture of Streptococcus diacetilactics such that the ferment contains a concentration of 0-50 ppm of diacetyl and alpha acetolactic acid.

2. The method of claim 1 wherein the Streptococcus diacetilactis is mixed with organisms selected from the group consisting of Streptococcus lactis, Streptococcus cremoris, and mixtures thereof.

3. The method of claim 1 or 2 wherein the ferment contains a concentration of 0-250 ppm of diacetyl and alpha acetolactic acid.

4. The method of claim 1 wherein the dried ferment is added to said product prior to or during blending.

5. The method of claim 2 wherein the dried ferment is added to said product prior to or during blending.

6. The method of claim 4 wherein the ferment further comprises and edible material in admixture with it.

7. The method of claim 5 wherein the ferment further comprises and edible material in admixture with it.

8. The method of claim 6 or 7 wherein the edible material is sweet whey.

9. The method of claim 1 or 2 wherein the milk product is selected from the group consisting of whey, sweet whey, acid whey, skim milk, whole milk, reconstituted milk, creamery buttermilk, and whey protein concentrate.

10. The method of claim 1 or 2 wherein the blended food composition is selected from the group consisting of instant puddings, cooked puddings, instant mousses, cooked mousses, gravies, sauces, and soups.

11. A blended food composition prepared by the method of claim 1 or 2.

12. A method for preparing baked goods having enhanced textural properties, wherein from about 0.1 to about 10%, by weight, based on the total weight of the baked goods, of a dried ferment comprising the product produced by the fermentation of a pasteurized milk product by a culture of Streptococcus diacetilactis, such that the ferment contains a concentration of 0-50 ppm of diacetyl and alpha acetolactic acid, is combined with food ingredients to make a dough or batter which is subsequently baked.

13. The method of claim 12, wherein the Streptococcus diacetilactis is mixed with organisms selected form the group consisting of Streptococcus lactis, Streptococcus cremoris, and mixtures thereof.

14. The method of claim 12, wherein the ferment further comprises an edible material.

15. The method of claim 14, wherein the edible material is sweet whey.

16. The method of claim 12, wherein the milk product is selected from the group consisting of whey, sweet whey, acid whey, skim milk, whole milk, reconstituted milk, creamery buttermilk, and whey protein concentrate.

17. The method of claim 12, wherein the ferment is added to the baked goods while the food ingredients are in dry form.

18. The method of claim 12, wherein the baked goods are yeast-raised baked goods.

19. The method of claim 18, wherein the yeast-raised baked goods are selected from the group consisting of yeast-raised pastries, rolls, breads and biscuits.

20. The method of claim 12, wherein the baked goods are non-yeast-raised baked goods.

21. The method of claim 20, wherein the non-yeast-raised baked goods are selected from the group consisting of cookies, cakes, pie crusts, muffins and pastries.

22. A baked good prepared by the method of claim 12.

23. A method for preparing a whipped topping having enhanced textural properties of viscosity, richness, creaminess and mouth feel, wherein from about 0.1 to about 10 percent, by weight, based on the total weight of the whipped topping, of a dried ferment comprising the product produced by the fermentation of a pasteurized milk product by a culture of Streptococcus diacetilactis, such that the ferment contains a concentration of 0-50 ppm diacetyl and alpha acetolactic acid, is added to food ingredients which are subsequently whipped to form the whipped topping.

24. The method of claim 23, wherein the Streptococcus diacetilactis is mixed with organisms selected from the group consisting of Streptococcus lactis, Streptococcus cremoris, and mixtures thereof.

25. The method of claim 23, wherein the ferment further comprises an edible material.

26. The method of claim 25, wherein the edible material is sweet whey.

27. The method of claim 23, wherein the ferment is added to the whipped topping while the food ingredients are in dry form.

28. The method of claim 23, wherein the milk product is selected from the group consisting of whey, sweet whey, acid whey, skim milk, whole milk, reconstituted milk, creamery buttermilk, and whey protein concentrate.

29. The method of claim 23, wherein the whipped topping is selected from the group consisting of icings and whipped creams.