Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
  • A23B4/00—General methods for preserving meat, sausages, fish or fish products
  • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
  • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
  • A23B4/20—Organic compounds; Microorganisms; Enzymes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
  • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
  • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
  • A23L19/01—Instant products; Powders; Flakes; Granules
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
  • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/20—Synthetic spices, flavouring agents or condiments
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/40—Table salts; Dietetic salt substitutes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
  • A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols

Definitions

• the present invention relates to inhibitors against the formation of Warmed-Over Flavor or WOF in ready made foods.
• WOF is a general term used to describe the off-flavor which is generated in precooked and refrigerated foods when these are reheated. WOF is especially marked in reheated meat contained in the ready made foods served during flights or in, for instance, institutional cafeterias. For the industry catering for airlines WOF poses a real and vast problem.
• WOF is a well known phenomenon in the food industry, its causes have not been identified. WOF seems to be due to chemical and physical conditions but so far the researchers have not found any active inhibitors for WOF.
• Flavonoids are one of the widest found groups of vegetable chemical compounds. They are polyphenolic antioxidants naturally present in vegetables, fruits, and beverages such as tea and wine. More than 2000 flavonoids have been found and identified. All flavonoids have a common biosynthetic origin and they therefore possess the same basic structural element, namely a 2-phenyl chromane skeleton. Flavonoids occur mainly as glycosides but they may also be in the form of free phenols and sulphates.
• the present invention is based on the realization extracted and/or powdered flavonoids may be used to inhibit or prevent the formation of warmed-over flavor in the food industry, especially for precooked and refrigerated food, as well as in household cooking.
• An object of the invention is thus to provide a WOF inhibitor based on flavonoids.
• An object of the invention is also to provide a WOF inhibitor having an inherent taste of salt.
• a further object of the invention is to provide an easy way of adding health bringing flavonoids to the diet of people.
• flavonoid WOF inhibitor will have the dual benefit of retaining a good taste in the food and of supplementing the digester's diet with healthy flavonoids.
• the inherent salty taste of the preferred flavonoid WOF inhibitor allows a reduction of the amount of salt in the food by 50% or more.
• the present invention provides a realistic way of reducing the amount of salt in the food to an acceptable level while retaining the taste of salt in the food at an accustomed level.
• the present invention is directed to the use of flavonoids as warmed-over flavor (WOF) inhibitor substances and to WOF inhibitor compositions comprising one or more flavonoids.
• the flavonoid WOF inhibitor may be used in the food industry as well as in household cooking.
• the preferred use comprises use as a WOF inhibitor in reheatable precooked and refrigerated food.
• the flavonoids are only marginally affected by normal cooking temperatures, wherefore the flavonoids may be included into the food before cooking.
• the preferred flavonoids are selected from flavonoids of onion, tea and apple, and an especially preferred mixture comprises a powdered spice containing onion powder (about 30 %), green or black tea extract (about 34 %), and apple powder (about 18 %) with the rest being made up of an edible carrier such as vegetable fibers, calcium phosphate, silicon dioxide, etc.
• the preferred inhibitor of the present invention contains a combination of several, preferably at least three flavonoids.
• the flavonoids are preferably selected so as to provide a salty taste.
• the present WOF inhibitor may suitably be used to replace part or most of the salt generally used in the food.
• the flavonoid preparation developed according to the invention is classified as a Functional Food.
• the preferred embodiment according to the invention comprises a mixture of flavonoids contained in onion powder, green tea extract and apple powder. Although this mixture does not contain any table salt at all, it has a taste which resembles that of a mild aroma salt.
• a specific benefit of the invention is obtained when the inhibitor according to the invention is used to replace salt in the cooking of food. This makes it possible to reduce the amount of salt in the food without a reduction of the salty taste, thus providing a significant health benefit.
• the present WOF inhibitor may be used in the preparation and preservation of food and the present invention should not be considered limited to the examples listed in the present specification.
• the beneficial effect of the preparation according to the invention on health is based on the flavonoids, especially a combination of flavonoids from apple, onion and tea, which the product contains.
• the natural protective agents are in the right proportion to each other and the product so maximizes the flavonoid-protection.
• the WOF inhibitor according to the invention may also contain other components, such as other vegetable components containing flavonoids and components having other properties, such as special flavouring properties not natural to the flavonoids in question.
• the flavonoids used according to the invention may be mixed with edible carrier or filler compounds which are easily powdered and which add body to the preparation.
• Such carriers are preferably inert compounds such as calcium phosphate and/ or silica.
• the WOF inhibitor may also be produced in liquid or paste form.
• the composition of the WOF inhibitor was the following: onion powder 30 % grren tea extract 34 % apple powder 18 % potato fiber 18 %
• the powdered mixture was portioned into bags and used as WOF inhibitor and partial salt substitute in precooked food for airlines.
• the taste was salty and aromatic with a flavor of onions.
• a WOF inhibitor was produced substantially as in Example 1 with the addition that about 25 by weight salt (NaCl) was added to the composition to provide an inhibitor with a low salt content.
• a flavonoid composition was produced by mixing the following ingredients into a homogeneous mixture:
• the WOF inhibitor was mixed into meat balls which were then cooked and refrigerated. Upon reheating the taste of the meat balls was found to be good.
• a barbecue sauce was produced by mixing the following ingredients into a homogeneous mixture: Flavonoid barbecue sauce
• the above grilling sauce was used on ready-made grilled chicken which was then refrigerated. Upon reheating the meat was found to have no warmed-over taste.
• the WOF inhibitors of the above examples 1-4 were tested on meat balls and compared to the WOF inhibiting effect of salt.
• the meat balls contained either 1 % salt (control) or 1 % of the WOF inhibitor according to the present invention.
• the meat balls were cooked and stored for two days.
• the development of WOF in the reheated balls was tested by a sensory panel, who compared the products containing the WOF inhibitors with the control product.
• the meat product comprised pork meat with about 30% fat
• the panel compared the warmed-over flavor (WOF) which had developed in the control product with the flavor of the test products.
• WF warmed-over flavor

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Health & Medical Sciences (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Nutrition Science (AREA)
• Botany (AREA)
• Mycology (AREA)
• Molecular Biology (AREA)
• Biochemistry (AREA)
• Proteomics, Peptides & Aminoacids (AREA)
• Microbiology (AREA)
• Chemical Kinetics & Catalysis (AREA)
• General Chemical & Material Sciences (AREA)
• Wood Science & Technology (AREA)
• Zoology (AREA)
• Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
• Medicines Containing Plant Substances (AREA)
• Seasonings (AREA)
• Seeds, Soups, And Other Foods (AREA)

Applications Claiming Priority (3)

Publications (1)

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ID=8549705

Family Applications (1)

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• 1997
  • 1997-10-10 FI FI973929A patent/FI973929A/fi unknown
• 1998
  • 1998-10-07 CA CA002305329A patent/CA2305329A1/en not_active Abandoned
  • 1998-10-07 WO PCT/FI1998/000787 patent/WO1999018811A1/en not_active Application Discontinuation
  • 1998-10-07 AU AU94438/98A patent/AU9443898A/en not_active Abandoned
  • 1998-10-07 EP EP98947577A patent/EP1032279A1/en not_active Withdrawn
• 2000
  • 2000-04-07 NO NO20001835A patent/NO20001835L/no not_active Application Discontinuation

Non-Patent Citations (1)

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