DE1941551A1 - Butter-flavored additional mass and process for its preparation - Google Patents

Description

The present invention relates more generally to concentrated food additives and more specifically concentrated food additives, which have a typical balanced taste and aroma that is for natural butter is characteristic.

It is an established fact that the population in generally the butter taste and its taste effect appreciates on many foods .; This is due to the widespread consumption and sale of butter, butter substitutes and foods prepared with butter. The extraordinary popularity of the butter flavor Edibles, of course, have to research the identity of their tastes Components of butter and the activity for developing a variety of synthetic or artificial Butter flavors inspired.

It is known in the food preparation art

that there are many kinds of food, such as baked Flour products, cheese products, meat, vegetables and the like, where a typical or modified butter taste desirable if not necessary. It is also known that for numerous obvious reasons the use of

of pure butter not appropriate or not always is possible. Accordingly, there are numerous methods for Making butter concentrates from pure butter and / or for making artificial butter flavorings has been proposed. Such is the incorporation according to the state of the art of special lactones, diacetyl, components of treated butter, short-chain fatty acids and alcohols and other chemical ingredients in oily foods for imparting a buttery flavor have been suggested. All these Processes and products have one or more disadvantages. The oily or pasty butter concentrates for Example, although in many cases they have a typical taste and give it a typical aroma of real butter, only a limited life and shelf life, if that Product is not kept under constant cooling. In addition, such fat-based concentrates have one high calorie content per flavor strength unit; what of course is undesirable for consumption by those who need to restrict their caloric intake. Milk fat emulsions that enzymatically modified by lipase are for manufacturers of food has long been available in stores. These procedures are used to deal with a wide variety of. Baker's egg products and margarine a taste of butter, Buttermilk or other dairy products too increase or modify. However, these emulsions per se have pungent, "cheesy" smells, which many people call is viewed as unpleasant and what makes the industrial An-r sounded that these emulsions found is limited, and making their application in the retail trade for direct Sale to consumers practically not applicable. on the other hand are capable of numerous artificial flavors in dry

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Form do not produce a typical butter taste and are not beneficial for numerous other reasons. For example, diacetyl, one of the most common additives, is because of this unsuitable because the diacetyl the product when used in Excess or incomplete mixing with other flavor components an exceptionally strong and atypical taste and a strong and atypical aroma confers. Furthermore, if the food is not .immediately is consumed, the diacetyl is usually consumed as such very fast. It is known that the use of free butyric acid or its salts as an additive in artificial flavorings is limited to the smallest amounts must and the additives measured out with considerable care " and have to be mixed because there is an excess of added Free acid or its salts can result in a product that has a taste and smell of cheese or rancid butter having. It has also been found that the economic Stand out from free butyric acid for any of the reasons mentioned above with respect to diacetyl, including the loss of taste after a relatively short period of time, unsuitable is. Special lactones, such as hydroxylactones, usually initially lead to a very intense butter taste, but the taste can again be lost after a short time walk. In addition, it is often an "undesirable hypertypiacner Flavor present in foods containing such j

Fabrics have been seasoned.SehlieSlicn is according to the state of the Technology not a dry, storage-stable, more concentrated one Flavor has been described as having one use is suitable by the consumer and wherein the flavor has a typical buttery taste. such a Which gives the food flavor., Which the Q-escrunackstoff has been added, and wherein the flavor is a low calorie content for a given flavor strength unit having.

Accordingly, it would be advantageous if the previous wrongs * could be overcome ~ .aia a kcr.ie :; Trierxer iufcersre-

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Flavor could be developed which has a typical buttery taste, is shelf-stable and essential contains fewer calories than butter, and if it does, it does can be diluted and designed in a variety of forms.

According to the present invention, therefore, is a concentrated food additive with a characteristic, pleasurable one buttery taste and aroma have been developed, wherein the food additive, when used in small amounts, is a food to which it is added has been, gives a typical buttery taste.

According to the invention is also a butter flavor concentrate developed in dry form, giving a typical buttery sensation on the taste buds and evokes the sense of smell when used in a food. The butter flavor concentrate according to the invention when it is added to the food in small quantities medium has a real characteristic buttery taste, but in relation to the butter it has a low calorie content. A product according to the invention can also be used as a concentrated butter flavor in dry form, which has a long lifespan even without cooling. The invention relates also relate to a method of making the concentrated butter flavors and a method of making of the product in dry free flowing form.

In accordance with the invention, a flavor concentrate is available in a variety of ways. Embodiments have been developed that can give the food a real buttery taste and that a shelf life and a low calorie content in the Compared to butter and based on milk and / or milk constituents, in particular milk fat, is based on or is derived from it. In more general terms, this includes Concentrate a milk enzyme modified by lipase enzymes

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1341551

fat or butter oil, a buffer or neutralizing agent, an edible diluent and at least one flavor or aroma base which contains butyric acid and a compound selected from the group consisting of esterified butter oil, diacetyl, or mixtures thereof. If desired , minor amounts of condiments, spices, colors, and additives that contribute to particular physical or palatable effects can be used in conjunction with the concentrate. The concentrate has a buttery aroma and, as will be discussed in more detail below, is many times the strength of the flavor of conventional butter by weight, which allows the aroma to be used in relatively small amounts and thereby represents a substantial potential savings for the consumer. The product is stable for extended periods of time without refrigeration.

To display the concentrate according to the invention, either Milk fat that comes directly from pure milk, or Butter oil derived from butter as a substrate for the process can be used for modification by enzyme. A milk fat or butter oil emulsion is made with a lipase enzyme (Esterase enzyme ") added as it is written in the USA patent 2 794 743 is described, and then incubated * During the incubation period, the enzyme system releases in a catalytic ^ manner Fatty acids 'free from the' butter fat and lead to certain other end products. A specific effect of the üpase system leaves volatile, flavorful fatty acids, including butyric acid, caproic acid, caprylic acid, and Capric acid, in much larger molar concentrations than long-chain fatty acids, but together with long-chain fatty acids, free. The effect is adjustable and repeatable, and therefore the relative proportion of each is volatile in taste strong type of fatty acid that is actually developed constant from batch to batch. The modification of the Butterfat by lipase is carefully

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carefully monitored "until a predetermined amount of free fatty acids has been produced. The system is then warmed to to completely destroy the effectiveness of the enzyme and to reduce the bacterial content to a very low level.

The iris print "lipase enzymatically modified milk fat" (or an analogous term) used here and in the claims is used to designate the product that one ■ receives ·, -if milk fat or butter oil the one described above Has been subjected to proceedings. .

Surprisingly, it has been found that the mixture of the above emulsion with a diluent, a buffer and flavor or aroma base ingredients a product with a pleasant, buttery aroma that, as will be explained in more detail below, is very appealing to consumers and is free from pungent, unpleasant, cheesy and rancid properties. .

Depending on the concentration of the various components, as determined by taste testing methods, it is possible to produce a product with a taste concentration as high as up to about 150 times the taste concentration of butter and with persistence at room temperature for long periods of time without change. However, it may be desirable to incorporate smaller amounts of antioxidants such as butylated hydroxyanisole and citric acid to retard rancid oxidation. How easy to see; such an intense taste concentration makes the product according to the invention suitable for use in industrial baking or food processing fields as well. for _r; . · _S .; an application by the consumer for direct addition -zuy.-; suitable for foodstuffs to be prepared. The concentrate can of course be altered by further dilution to any desired degree of flavor concentration; and can be physically used in a variety of ways for special end uses

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be designed. So the concentrate can, for example, with suitable liquid diluents are diluted to form a liquid system with a preselected butter flavor concentration or it can dilute the concentrate with suitable solid carriers or diluents and dried to give a butter flavor in dry form with certain physical or physical Characteristics and a certain concentration of taste compared to the butter, or it can be the concentrate with a combination of liquid and solid diluents be treated to produce semi-solid or paste-like masses.

A buffer incorporated into the concentrate has the task of to stabilize and regulate the pH of the composition by converting free fatty acids into the salts of the acids. This is to suppress unwanted (spicy) aroma notes, which adhere to the lower fatty acids, and also as a means of holding back and influencing the normally volatile fatty acid fractions resulting in the desired buttery Properties of the product contribute important during handling and storage. These aromatic, tasty strong fatty acid fractions are released when the concentrate is added to normally acidic foods is admitted. When manufacturing, the buffer can be used directly the butter oil or milk fat emulsion, during and / or after the enzymatic modification process by lipase, or can be added in whole or in part, when different concentrates are prepared, depending on the degree of acidity caused by the diluent used or the diluent mixtures used.

Examples of suitable buffers are sodium bicarbonate and Potassium bicarbonate. This is to be understood as meaning that, although Sodium and potassium bicarbonate are preferred, other non-toxic edible buffers and neutralizers that do not contain any cause adverse taste notes in conjunction with those

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Buffers or can be used in place of those buffers. These other buffers include sodium and potassium type rates, ■ hydroxides, carbonates and gluconates. The concentration of buffer used will vary depending on the particular one desired Taste note, but the whole - at the various stages of the process Buffer substances added during the manufacture of the flavor concentrate should be in an amount sufficient to adjust the pH so that 10 g of the product in 100 ml of distilled em V / water have a pH, that in the broader sense from about 6 to 9.5 and preferably from about 6.2 to 7 ranges.

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Generally varies die.Menge of the buffer used during the process steps will achieve a neutralization, .--, up to about 15 ° /> but are generally sufficient and up to about 10 ^c / o, based on the entire composition, are preferred. The amount added to achieve the desired pH will depend somewhat on the type of diluent added, as some are slightly more acidic (e.g., whey) than others. This is to be understood in such a way that, if bicarbonate buffers are used, decomposition takes place through the reaction with the acidic diluents and carbon dioxide is released with the result that the "* end product contains some bicarbonate as such.

Numerous additives, carriers and diluents can be used to impart specific properties. Examples of such materials are milk solids such as ^ Solid substances from condensed milk or from (dried milk, non-fatty milk solids, such as solid matter of condensed ^ skimmed milk, and non-fatty dry milk, lactose in both volatile and persistent forms, inconsistent whey, persistent Mölke, low-lactose whey, cane sugar, Dextrose or milehs solids that contain fructose or dextrose, grain syrup solids, Dextrins, edible fats and oils, gum, protein-containing substances

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zen, such as gelatin or caseinates, cellulose gum, carboxymethyl cellulose, condiments and the like ..

Low-lactose whey is in the sense of what is used here Expression whey to understand when part of their normal Lactose content has been removed, and low-lactose whey includes those that are partially demineralized have been. Protein-like substances such as gelatin and caseinates also hold volatile flavor components by encapsulating or enveloping.

Me special properties in terms of viscosity, * des Mouthfeel and tactile responsiveness, all associated with melted or partially melted butter can be made by incorporating gelulose gum and / or thickener)! can be achieved.

Butyric acid is a well-known ingredient in very small amounts of butter. When the butyric acid is in the appropriate concentrations and rounded off in a suitable manner against the other flavor components of the concentrate according to the invention and added in conjunction with the appropriate amount of buffer, the butyric acid serves to make the buttery Aroma and taste notes produced by the enzymatic lipase modified milk fat emulsion to intensify. Diacetyl and esters of butter oil or milk fat are flavor additives that have their own characteristic Give flavor notes and increase the overall effect of the concentrate.

The flavor concentrate described here can be a edible jett or oil as a diluent or as a Diluent component included to enhance the tactile responsiveness or the feeling of butter in the The consumer's mouth. So it gives Oil the concentrate has the physical feeling of a slight oiliness when the concentrate is consumed, which some people experience

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Combine butter. Examples of materials that are applied vegetable oils such as corn oil, cotton seed oil, soybean oil, and coconut oil, as well as natural ones Butter oil and a high concentrated butterfat spray dry product. Depending on the oil chosen, the oil can change the taste - affect the final product.

It may be desirable to use smaller amounts of seasonings or spices, such as table salt (NaCl), onion, garlic and SeXeries salts and the like. Usually they do desired seasoning ingredients up to a maximum value of about 0.2 part per part of the total composition the end. Officially approved dyes can be added, to give a yellow buttery color. Also can Sugar can be added. - -

Another object of the invention is a process for the production of a concentrated additive mass to foodstuffs, according to which a lipase enzyme system is created by crushing and drying edible tissue that is located between the tongue attachment and the trachea of milk donating animals ( as described in US Patent No. 2,794,743), has been obtained, to a fat-water emulsion added, incubated the mixture at temperatures between about 27 ° and 38 ⁰ C ψ .-, modified by the enzymatically by Eipase To produce milk fat, and the enzyme is then inactivated by heating to a higher temperature (71 ° to 74 ° C or higher).

To the inactivated mixture, flavor and aroma bases containing butyric acid and a compound selected from the group consisting of diacetyl and an esterified butter oil are added. The taste and flavor precursors in the composition are used at levels up to about 14 weight - applied% of enzymatically modified by lipase milk fat, wherein the butyric acid up to about 10 $, and the diacetyl or the esterified butter oil 2 f> by weight.. To

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the preferred embodiment, up to about 8% acid and up to about 2% diacetyl and / or 2 $> esterified butter oil present. In the most preferred case, all three components are present in the recited proportions, although it is possible to use butyric acid and either the diacetyl or the esterified butter oil additive.

Depending on the type of end product desired, the further process for incorporating the milk fat enzymatically modified by lipase into a diluent can be carried out in a number of embodiments.For example, if liquid, semi-solid or paste-like products are desired, the milk fat enzymatically modified by lipase for the purpose of Removal of water treated and liquid or semi-solid diluents incorporated, examples of which are corn oil, cottonseed oil, soybean oil and the like. When a highly concentrated product on the order of about 100 to 150 times the taste. strength is desired of butter, a large proportion of modified lipase enzymatically ¹ Milk fat is used, such as about 50 to 95 wt .-%, based on the dry weight (with 5 to 50 f> diluent). On the other hand, dilute products having a flavor strength of the order of 5 'to 10 times that of butter by using 1 to 10 # of the enzymatically modified milk fat and YPN 90 to 99% diluent, .. Im.allgemeinen the products having a range of lipase enzymatically modified milk fat content from T to 95% to suit the particular end use desired The same general statements made with respect to liquid concentrates apply to dry concentrates.

When making a dry flavor concentrate the diluent and the lipase are enzymatically,., modified milk fat combined in the presence of water,

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the pH is adjusted to about 6 to about 9.5 by adding the buffer. The buffered mixture is homogenized and then dried using one of the numerous drying methods, such as spray drying, foam drying, layer or roller drying or the like. If a dried finely divided product having a high flavor strength, ie 100 to 150 times the flavor strength of butter, is desired, the proportions are the same as given for the liquid concentrates. In the case of spray drying, the amount of enzymatically modified milk fat can range up to about $ 80, preferably up to $ 75 and most advantageously up to about $ 70 of the product on a dry weight basis, with the remainder up to 100 % in each of the above cases consists of diluent. Part of the diluent can be replaced with gelatin, which can be used in proportions from $ 2 to about 10%. In the same way, part of the dry diluent can be replaced by an edible oil, but the total proportion of milk fat enzymatically modified by lipase and edible oil should not exceed the proportion range specified for the milk fat enzymatically modified by lipase.

Primarily for direct use by the consumer and only secondarily for industrial purposes is to pre ^ geous, a dry caking butter flavor "concentrate up. ^5; to about 20 times the flavor concentration of butter and with the following characteristics make f '_t ; ■: "" ■

(T) A dry, granular, agglomerated form with Storage stability,

{2} a typical or well-rounded butter taste without any tart, spicy or cheese-like aromas or flavors,

(3) Immediate taste release and addressing of: Tactile sensation on the palate when tasted after adding to foods containing moisture and

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(4) an aroma in the concentrate as such that the Simulates the aroma of natural butter.

These desirable properties are achieved through a process realized after which a diluent such as non-fatty dairy substances, low-lactose whey and gelatin with the Flavor concentrate made from enzymatically modified by lipase Milk fat emulsion is mixed and then spray dried to make a dry flavor concentrate with about the 50-bis To produce 100 times the taste concentration of butter. The product is then spray dried by mixing together Product with a combination of unstable whey (or partially unstable whey ©} and persistent whey and also done with the buffer and then agglomerating and drying the mass to form the dry agglomerated or instantized product with a concentration of flavor Far inherited up to 10 to 20 times that of butter * - acts. The amount of buffer added should be sufficient to achieve a pH as indicated above in the end product. The term "agglomerate" as used herein is intended to be a Process for the formation of clusters or "agglomerates" of powdery materials through the application of moisture either in the form of a high moisture content or refer to water vapor. This is a means of Reduction of the bulk weight of a substance through irregular Compaction of particle masses and - also to increase the proportion of aqueous dispersibility and to increase the flow properties of dry bodies. Agglomeration is also known as a measure for producing "instant" products ("instantizing").

The proportion used by the whey combination can be about 10 parts total whey per part of the spray-dried concentrate turn off. The ratio of inconsistent whey to persistent whey can be from about 1: 1 to 3: 1.

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Whey, which is a liquid by-product in the manufacture of cheese, can be dried in many embodiments. Such forms of whey which are referred to as volatile whey and persistent whey are useful in the invention. The main component of whey is lactose, which is known as milk sugar. The amorphous form of lactose is extremely hygroscopic, and for this reason it is suitable in a simple Saxat manner for use as an agglomeration or adhesive binding agent. Whey can be dried in a catfish that increases the viscosity of the solution quickly enough to prevent lactose from crystallizing, resulting in "fickle whey" so named because it is extremely hygroscopic and prone to moisture with the formation of the stable crystalline lactose alpha ^ hydrate. Persistent whey, on the other hand, is dried under conditions which allow the lactose to crystallize into the hydrate form during the drying processes. This whey is therefore not as hygroscopic and consequently not as sticky as the amorphous form when it comes into contact with water or steam. It is therefore not as good as an agglomerating agent as the volatile whey used as a counterpart. It will then be understood that whey can be dried in a manner which produces a partially persistent whey with some of the lactose in the crystalline state and the remainder in the amorphous state. Such whey is referred to in the industry as "partially persistent whey". Such a partially persistent whey can be made in a manner that achieves the appropriate properties of a mixture of persistent and unstable whey. Depending on _{: the} type of agglomeration plant used, the ratio of persistent whey to unstable whey can be adjusted to achieve the appropriate level of stickiness inconsistent whey product

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demand in order to lead to a sticky agglomeration material. It is a fact of experience that too much ah unstable whey compound leads to the fact that the product in the agglomeration plant becomes sticky, whereby the Plant efficiency reduced.

In another type of agglomeration plant, on the other hand the supply of moisture during agglomeration is essential smaller, and to achieve products of comparable particle size and dispersibility, is larger percentage of inconsistent whey compounds required.

It can be assumed that lactose is volatile and persistent Lactose are the ingredients that contribute to the desired agglomeration properties and that whey as Lactose supplier is used mainly because of its low cost and ready availability, although stable and unstable whey can also be used on its own.

If an agglomerated product is not required, any of the other diluents or mixtures of the latter can be used in place of a combination of volatile whey and persistent whey. In such a case it is possible to prepare the dry product directly from the emulsion concentrate as described, but omitting the agglomeration step, in such a process the enzymatically modified milk fat and the diluent are mixed and then by spraying the mixture into a drying chamber spray-dried to reduce the moisture content so that a product with about 95 to 99 % total solids is obtained. In the case of a modification in which an edible oil is used, the oil is preferably mixed with the enzymatically modified milk fat and the diluent prior to spray drying. If ', fur and coloring substances are used, they can be added after spray drying.

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mixed, or it may be advantageous to add the ingredients to the slurry prior to spray drying, although they are usually in solid form. After spray drying, the product can, if desired agglomerated or prepared for immediate use. Any liquid ingredient in the finished product will completely enclosed so that the product is available to the consumer appears as a solid matter.

In order to more fully understand the present invention reference is now made to the following specific exemplary embodiments pointed out that the production of lipase is enzymatic modified milk fat concentrate or butter oil concentrate according to the present invention, its dilution and conversion in a dry form, its calorie content and the testing dee Taste with the help of a group of people as well as the gas chromatic Analyzes that the buttery taste and the

Show concentration, explain.

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Example 1 "> ■■ '- ■ ■; ■

A concentrate of one that has been enzymatically modified by lipase

"Milk fat emulsion having about 61% solids is prepared by the following method s

A lipase enzyme system is prepared according to the teachings of U.S. Patent 2,794-743. The enzyme system is diluted in a suitable manner and standardized with regard to a specific lipase activity. 4.54 kg of the standardized enzyme system are suspended in Vfaseer to form an "aqueous" slurry, then thoroughly mixed with 4-5.4 kg of milk fat and emulsified to form a permanent emulsion. The composition is incubated at a temperature of 32 ⁰ C until an increase in the acid equivalent to 3 ml _f 25 * '1/10 n-sodium hydroxide per gram of the total mass has occurred. The temperature of the incubated mass is then increased to 74 ⁰ C and held there for 10 minutes to the enzyme asu """In-

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activate. 8% butyric acid, 0,7 f> diacetyl and 1,1 fi Butterölester, based on the weight of the total composition of the final Geschmacksstoffkonzentratgemisehes be added to this modified by lipase milk fat emulsion.

Other examples similar to Example 1 were made different using the same procedures Quantities of flavor and aroma raw materials prepared as follows:

Example j »
Butyric acid
Diacetyl
Butter oil ester.

1B

10

ID

4, ü 0.7 1.1

4.0

1.1
1.1

4.0
1.4
1.1

2.0 0.7 1.1

This process results in a concentrate of lipase enzymatically modified milk fat emulsion with a taste concentration, which is approximately 160 times stronger than the taste concentration of fresh butter. These emulsion concentrates can be further diluted and processed to so to lead to concentrated butter flavors. However, this concentrate has the inconvenience mentioned above pungent cheese smell.

Example 2

A certain amount of the emulsion concentrate according to Example 1, which contains 81.7 kg of pesticides (non-aqueous material), is introduced into a steam-jacketed mixing vessel made of corrosion-resistant steel and of a "type common in the dairy industry", and the temperature is raised to 38 ° increased to 41 ⁰ C. 21.8 kg sodium bicarbonate powder are considerable foaming added in portions with stirring. During this addition takes place, which is caused by carbon dioxide, which duroh neutralizing the free acid is set in the concentrate in freedom. Once The gas formation has subsided, 124.3 kg of low-lactose whey, 9.9 kg

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Gelatine and 54.5 kg of non-fatty dry milk solids are added together with enough water so that: mixture to 35 ° / ° to 50 % residual components and / or to dilute. The entire Hasse is heated and at 52 ° to 57 ⁰ C homogenized. .

The neutralized, homogenized mixture can be spray-dried to give a butter flavor concentrate that contains about 28 % milk fat enzymatically modified by lipase, based on the pesticides, and the remainder diluent. The product has about 80 times the taste concentration of butter.

This product and a number of other exemplary products (all were spray dried) were made from the following ingredients in those given in the table below Shares produced:

' _m _wt .-%

Example - ^; ~

Emulsion concentrate * liatric bicarbonate low-lactose whey non-fatty milk solids gelatin

* Milk fat solids enzymatically modified by lipase

The products made by the procedure of this example were free from the above-mentioned unpleasant odors;

Example 3 Spray dried concentrates

Further exemplary products are described below, manufactured according to the process measures of Example 2 have been. Alternating amounts of bicarbonate were used.

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2 2 B 27.8 19.4 7.4 2.6 42.5 - 18.6 73.0 3.7 5.0

Gew.-56 Example, _s ABCDEPGH

Jiimulsion concentrate 32.1 20.7 30th 30th 30th Sodium bicarbonate 4, Ό 2.5 8th , 7 3.9 low-lactose whey - »■ 38 35 42.5 non-greasy
Milk solids - ■ - 20th 20th 19.7 09 608 gelatin
condensed lean 4.9
59.0 4.8
72.0 4; 8th 3.9

25.2 20.8 19.6 30.0

3.1 2.6 2.6

66.4 - - 46.0

5.3

Guiwai Arabic - - - - - - ■

(I) "6.4 6.4 9.4 8.3 * 6.7 6.7

- ,8th - 20.0 I. I.
_1 4th 5.8 4.0 , 7 VD
I. ,8th 71 70.1 - - , 4 1.9 - 6th 6.4 5.4-5

⁽²⁾

(1) pH of 10 g »dispersed in 100 cm of water. .

(2) This product was made without a buffer and had a pungent cheese odor.

Example 4 Agglomerated Products e

The dry product of Examples 2 and 3 was mixed with volatile whey, persistent whey, spray dried butterfat, corn syrup solids, salt and cellulose gum in mixed in the following proportions:

Parts by weight

A. B ■ - ■■■■■■■, - sufficient amount Butter flavor concentrate
(dried) 8.7 (Ex. 2) 13.0 (Ex.
3B) unstable whey 16.5 12.9 * ' persistent whey 9.4 15.4 spray-dried butter
bold (eo ^ igp) 3.9 6.0 ' ^f salt 10.7 10.8 Cellulose gum 3.4 2.3 Cereal syrup solids 44.5 . 36.5 Sodium carbonate 2.9 2.0 ^; - -. " 100.0 Color and Flavor Ver
restorative

♦ partially stabilized.

The homogeneous mixture is then agglomerated by exposing it to water vapor and then dried using conventional methods. The product has a taste concentration of approx. 8 times the taste concentration of butter and a dry, free-flowing solid substance with good storage stability .

Example 5 ] ■; ...

For those applications where agglomeration not ^f _fl required, the dry concentrates of the can. _s ' ¹ Examples 2 and: .3 to the desired extent with a yielaahl.

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ßAD ORIGINAL

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Diluents are diluted and mixed completely, so that products with special properties are achieved. Examples of such products are given below;

^r Wt.-ft

dry emulsion concentrate 9 »0

Salt ; 11.0

Grain Syrup Solids (24 Dextrose)

(Equivalents) x 80.0

. 100.0

dry emulsion concentrate

Salt ,

"persistent whey

100.0

dry emulsion concentrate 9> 0

Salt 11.0

Grain Syrup Solids 40.0

persistent whey 40.0

100.0

“ Gas chromatography

It is well known that the free C.-C .. ,, - fatty acids, the fresh butter is available, the delicate butter taste cause. Therefore there is an increase in the proportion C / -C-IQ fatty acids and / or an increase in concentration from the C ^, -C ^ -fatty acids in butter or milk fat a flavor enrichment or flavor concentration. Such a flavor-enriched concentrate can then a buttery flavor at a desired lower concentration depending on the dilution.

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The free fatty acids, with the exception of butyric acid, in the unbuffered, spray-dried concentrate of Example 2 were in the form of their methyl esters by means of column chromate. graphy according to the method of Hornstein et al., Anal.ehem. 32, 54 (1960), separated. For the sake of simplicity, this analysis was carried out with an unbuffered concentrate which had been prepared according to Example 2. Buffering does not significantly change the relative proportions of fatty acids present, but serves to retain and passivate the acids until the normally acidic portion of the food to which the concentrate has been added is converted and these flavored fatty acids are released. The G-Ew.- $ of Cg-C _1Q fatty acids were then determined by gas chromatography. A table listing these fatty acids appears in column 3 of Table I. In the same way, the composition of the free fatty acids, with the exception of butyric acid, of the total free fatty acids in fresh butter was determined. A tabulation of these fatty acids appears in column 4 of Table I. Butyric acid, an acid with 4 carbon atoms, cannot easily be determined by the Hornetein method. For this reason, a separate analysis was performed for butyric acid using the Keeney method (Methods of Analysis of the A.OAC, Association of Official Agricultural Chemists, Washington, DC, 1965, 224-245). On the basis of these analyzes, the butteric acid content in the free fatty acids of the spray-dried concentrate from Example 2 was determined to be 84.0 M0I-9%. The total exposed acidity of this concentrate was also determined and found to be 0.446 milliequivalents per gram.

About the butt acid content (C. content), which is determined in mol -? & with the total degree of acidity that can be exposed and with the Wt .-% _ of the Cg-C ^ g-fatty acids, which by GasChromatographie have been determined to be able to relate

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the average molecular weight of the total Cg-Cjg acids calculated, and the mole percent of butyric acid and of the Cg-CQ fatty acids converted to wt .-%. The corresponding% by weight of the free C 1 -C 4 fatty acid fraction of the total fatty acids present in the concentrate are listed in column 5 of Table I. Column 6 gives the published values for the "C - C." - fatty acid fraction of

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the entire (0.0135 #) free fatty acids that are normally in dta butter fat, which originates from fresh butter, are on handen again (DE Bills, among others, JDScience, 46, 1342-6, 1965).

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BATH ORIGINAL

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00 980 8/13 0 6

When comparing the values for Ca-C ₁₀ in column 5 with those in column 6 it can be seen that the concentrate according to the invention with regard to the total G, -C. ₀ fatty acid fraction and especially with regard to the butyric acid content. This reveals the degree of the sack concentration of the emulsion concentrate according to the invention.

Evaluation of taste by groups of people Concentration

The strength of the flavor of the concentrated

means of example 3 was trained with the help of a group of like economically savvy people determined by determining what actual amounts of concentrate are required to have a flavor effect achieve that is comparable to the taste effect of fresh butter. It was determined that the mashed potatoes, from the 98 g usually prepared with 2 tablespoons of butter (28.4 g) only 2 teaspoons (3.5 g) of the concentrated butter flavoring were required and one geacoat starch like that of butter. This results in a Taste concentration ratio of approximately 1 part de « concentrated butter flavored ice cream to 8 parts fresher Butter. In the same way, 2.84 g of frozen Grain and frozen peas with 2 tablespoons each Fr / i8eher butter and were then flavored with the butter Bett, the same weight of these foods compared when each nutritional agent was made with just 3.5 g of butter flavor concentrate had been prepared. In each case the same ratio of butter to the concentrated one was found Butter flavor as observed above, i.e. 1 part of the butter flavor concentrate corresponds to 8 parts fresher Butter. -

taste

The taste quality of the Bütter taste concentrate Example 3 was with the taste quality of frischer

009 808/13 0 6

ORIGIMAL BATHROOM

Butter in the following way, comparing · determined »^ Participants in a taste testing group, consisting of 100 people, were given 2 servings of one vegetable one after the other served, with one of these servings according to the preceding Recipe with fresh butter and the other portion in a corresponding manner with the butter flavor according to the invention; concentrate had been prepared. The participants were not " said that one of the servings contained butter, but only, that each sample contained a butter flavor. The vegetables used in the test were frozen grains. Shark, frozen peas and mashed potatoes. Each group participant was asked how much each serving was matches the taste and aroma of the natural butter taste. The results obtained are shown in Tables II, III and IV reproduced.

Table II

Taste ratings in dried potatoes

Concentrated butter-fresh answers flavored butter

just like natural butter 12 20

to a great extent like natural

Butter 22 30

pretty much like natural butter _26 17

Interstitial parts; _; ... - Λ .... 60 .67,

other answers ("something, very

weak »hardly, completely and.

not at all like natural ones

Butter *) 40 33 - ■

009808/130 6

ORIG1NA _L

(Table II, Fbrtsetssuhg)

1941851

Aroma evaluations

Answers ■ -.--- ■ / - ■ - ■ - Ta bv e lie - more concentrated
Bxitterge.
Schmäckss tof f III Aroma assessments in cereals answers more focused
Butterge
flavor fresh
butter just like natural butter ■
Taste manufacturing IO - with grain just like natural butter 12 ..- ■ - · 12th to a great extent like natural
Butter . answers 17th more focused
Bütterge
flavor to a great extent like natural
butter 21 28 Like natural butter just like natural butter 22nd 12th much like natural butter ■■ '" £ 1 21 In between parts to a great extent like natural
butter 49 29 Subtotal 54 59 other answers much like natural butter 51 27 ' other answers' 46 41 Subtotal 68 other answers 32 fresh
butter 23 21 I§ 62 38 fresh
butter 19th 19th Jl 51 49

009808 / 130b-

BATH ORIGINAL

T a b e 1 1 e IF

... · Taste ratings for peas ■ - ■■ .- ■ ■ ■ - - ■■■■ <■: ■. . ·.
more focused
Butterscotch
flavor answers more focused
Butterscotch
flavor " fresh"'
Butten; * answers 5 "'■ _ ■ just like natural butter ■ ' ⁵ - ■■' ■ '' ■ · ■.; - ^: - = "-.-- 0B
16; . just like natural butter 16 to a high degree like natural ones
.butter>; ■■ '■ "-' 19th 27 to a great extent like natural
Butter . '. 28 much like natural butter 22_ pretty like; natural butter 49 Subtotal 43 65> Subtotal 51 λ '{& - " other answers 57 35 other answers, Aroma ratings for peas. · "" '· frissch9
butter 14th 29 41 62 38.

The above value determinations of the taste confirm the buttery taste and the buttery aroma? Pn. ■ the concentrated butter flavoring agents of the invention.

Calorie content

The calorie content of the emulsion concentrate of Example 1 and of the dry concentrates of Examples 2 and 4 was calculated on the basis of fat, protein and Kohlehydratbestandteile of each concentrate. These values are given in Table V along with the published information on butter.

0 0-9 8Ö8 / 1 3 06

BATH ORIGINAL

! E a at IeY

Calories per 100 g emulsion concentrate. Example 1 475

! Example 2 (GLesOhmack concentrate is that "" BiO-facne of that of fresh butter) 480

Dry concentrate according to Example 4 (flavor concentrate is.

8 times that of fresh butter) 320

Butter : . · ...- Ji ^. ...

The difference is when the taste equivalents are used as a basis in the calorie content between the butter flavor concentrates according to the invention and fresh butter more significant. These values are given in Table VI.

T from el 1 e VI

Calorie content per weight of the concentrate! the ioht Ii oh the dough enteprickt 100 g butter

Dry concentrate after.

Example 2 (Ί χ 4QO ) 6 calories

Trpckenkonzentr ^ i 'after the

Example 4 (1 ι 320) 40 calories

. Λ. ■ 'Ef-' -. ■ '■ - ■■■ ■ ■ ■

IQO g butter 715 calories

Patent claims:

Claims (1)

1. Concentrated. Annual supplementary allowance * for a living which gives a buttery taste, daduroh marked that they (a) a kilehfat enzymatically modified by »lipase, in which a ^ flavoring and flavoring base to which "..,. _; ..! Butyric acid and a compound selected from the group consisting of diacetyl, esterified em, urtter oil and mixtures thereof, and a bicarbonate buffer are present, and (b) an edible diluent, 2. Additional mass according to claim 1, characterized in that the milk fat enzymatically modified by lipase in one Amount from about 1 wt. To about 95 wt Diluent in an amount of 5 wt .- ^ 5> up to 99 wt .- ^, based on the dry weight. 3. Zusatzjcasse according to claim 1 or 2, characterized in that the enzymatically modified by Lipaee milk fat in an amount of about 50 parts by weight to 95 percent by jfc -fy., And the encryption . diluents in an amount of 5 wt # -96 to 50 wt .- ^, . related to the dry weight, available iet. 4. additional mass according to claim 1, 2 or 3, characterized in that the lipase enzyme in a modifizierteMiicnfett Meng * of about 1 wt -..% To 10 wt -4> and the diluent in an amount of about 90 weight 9ε to about 99 crew .- ^ _f based on the dry weight, is available. 5. additional mass according to claim 1 or 2, characterized in that the milk fat enzymatically modified by lipase in an amount of up to about 80 wt .- ^ and the diluent in an amount of about 20 wt. -5fc _f related to - * düi Troolcengtiiiciiti available lit » GÖ9f8QS / i3öe; . / BAD ORIGINAL ^ 6. Additional mass according to claim 1, 2 or 5, characterized in that the milk enzyme-modified by lipase ·, fat in an amount of up to 70 wt. 9b and the diluent ·. · From 30 GeViT ^ to 99 wt -9b _r based on the dry weight. - - · 7. Zueatanasse according to one of the preceding claims, characterized in that the taste and aroma ;, _; basic materials in the enzymatically modified milk by lipase £ ett in an amount up to about 14 wt. -ψ available 8. Additional mass according to claim 7, characterized in that the butyric acid is present in an amount up to about 10 ^a / o and the diacetyl and the esterified butter oil in an amount up to about 2 5 "? available* 9. Additional ax according to one of the preceding claims, > characterized in that the buffer from the sodium and potassium bicarbonate is selected. 10. Additional mass according to one of the preceding claims, characterized in that the esabare ^ diluent from inconsistent lactose, inconsistent iactose, ■ inconsistent whey, persistent whey, low-lactose whey, Milk solids, non-fatty milk solids, cereals Eyrupfeetstoffe, cane sugar, dextrins, edible fats and oils, gum, dextrose, fructase egg gelatine, caseinates, Cellulose gum and carboxymethylcellulo.se existing Group is selected ... 11. Dry, free-flowing agglomerated additional mass after Claim 10, characterized in that the edible diluent., a?; combination of ^ persistent lactose and volatile lactose.;: V, 12. Additional mass na ^ ehjjAns.pru ^^^ 'v d.adu-rßh marked' ,. that BATH ORIGINAL the edible dilution ami tt el a combination of unfit Contains permanent whey and permanent whey. 13. Zus, a :(; 2sm £ iss, e; naph Ansprjiiph 12, da ^ i; ch geke | in2e _v iphn§1 ;, das. Y _r §rii | .lj; nip Mon u ^ bes.tä | | digpf I ^ Rl ^ l? H ^ isfänd with butter flavor that; Deo foodstuffs a * e4 butter- ^ rti-go. S ^ gc ^ mapk gu ^ r ^ phaben ygr ^ ögen, da ^ urp ^. g§kenü-! se ^ phj ^ et, 4§§ ffifH * ^ ih ^ u ^ ph Jiipase gn ^ y ^ atisqh te.s lAi ^ piif ^ iit bis au H f> (fe§zpgen βμ | die fesfstpife der Mass of a taste and arpmagrundstpffs yerm ^ sphtj which up to e $> y§ 1j3 $> Butterpäure unni eirie ^ dung contains, ^ xe is selected from a group consisting of y er ester tem BHtiJ ^ rpl, diacetyl and mixtures thereof, the resulting milk fat, which is enzymatically modified by lipase, is combined with an edible diluent and dag PiJ des Gemisphe§ to about 6 to about g.5 by Zwgftbe onee setting * ' 15. Method naphAnsprup ^ -j ^ thereby gekfinnzeiphnet, d.a ^ man Milehfett dürpii, which is enzymatically modified by lipase Addition of a lipase system, the ground edible tissue, that between the base of the tongue and the windpipe ypn donate milk Is taken from animals, contains, to an aqueous milk fat emulsipn produces the mixture with the formation a milk fat enzymatically modified by lipase incubated and then the incubated mass to a temperature heated, which is sufficient to inactivate the enzyme « 16. The method according to claim 14 or 15, characterized in that the buffered product is dried. ' 17. The method according to claim 14, 15 or 16, characterized in that the buffered product is dried by spray drying. . . ■ .- ■ '. ^; ■ Ü098D8 / 130o- 18. The method according to claim 14, 15 »16 or 17, characterized in that that the pH is adjusted to 6.2 to 7.0. 19 "Verfahren..nach one of claims 14 to 18, characterized in that the butyric acid, diacetyl, and the Buttersäureester adding in an amount up to 10 $> and in an amount up to 2 fi. 20. The method according to any one of claims 14 to 19, characterized in that that the diluent is made from inconsistent lactose, persistent lactose, inconsistent Whey, permanent whey, low-lactose whey, dried milk substances, non-fatty dry milk solids, Cereal syrup solids, cane sugar, dextrins, edible Fats, and oils, gum, dextrose, fructose, gelatin, caseinates, cellulose gum, carboxymethyl cellulose and spray-dried concentrated butter selects the existing group. 21. The method according to any one of claims 14 to 20, characterized in that that the diluent is added in such an amount that a mass is obtained which is about 1 wt .- ^ to 95 wt .- # enzymatically modified milk fat and about 5 wt% to 95 wt% edible diluent based on on dry weight. 22. The method according to any one of claims 14 to 21, characterized in that the diluent in eo adding an amount to obtain a mass of about 50 wt .- ,, the% to 95 wt -.% Enzymatically modified milk fat and about 5 Contains percent by weight to 50 percent by weight of edible diluent on a dry weight basis. 23. Process for the preparation of a dry agglomerated Products, characterized in that the product of the process according to Claim 14 is spray-dried, the aforesaid Product with a mixture of persistent and unstable Whey in a weight ratio of 3: 1 to 1: 1, spray-on 009808/1306 ' BAD ORIGtNAI- dried butterfat, salt, cellulose gum, corn syrup solids and also with a buffer in an amount sufficient in the final agglomerated Product to adjust a pH of 6.0 to 9 »5, mixed and the buffered mixture agglomerates by exposure to water vapor and in an agglomeration device dries to form a dry, free flowing, finely divided agglomerated butter-flavored product is produced. 24. The method according to claim 23, characterized in that one so adjusts the proportions of enzymatically modified milk fat and diluents that a spray-dried product is obtained having a flavor strength in the order of the 50 to 100 times the strength of flavor of butter has and an agglomerated product with a flavor strength of the order of 5 to 10 times the flavor strength of butter is obtained 25. Product of the method according to claim 24. M. 2679