FR2547989A1 - Margarine and other spreads having the taste of natural butter and their preparation process - Google Patents

Abstract

The present invention relates to compositions for giving, to a spread as butter substitute, the taste of natural butter. According to the invention, this composition comprises, as water-soluble component, a starting distillate which is uniformly distributed through a lipolysed cream or a lipolysed butter oil as oil-soluble component in a ratio of 2-20 parts of the oil-soluble component per part of water-soluble component. The invention applies especially to the food industry.

Description

 Other spreadable emulsions which are used as a replacement for butter are generally distributed according to their oil content. Margarine generally contains no less than 80% fat. Margarine is produced by mixing two phases, oily and aqueous. The oil can be mixed by the refiner of the margarine manufacturer and color can be added, usually carotene, to the oil, as well as vitamins and emulsifiers. About 16-18% of skim milk or water is added to the liquid phase, plus flavorings, salt and preservatives. Diet margarine should have 50% or less calories than conventional margarine, and while whey or milk powder can be used in margarine to give it flavor, it cannot be used in diet margarine because these ingredients have the effect of breaking the emulsion . Diet margarines contain about 60% water and between 5 and 30% oil.

 The products to be spread "are between margarine and diet margarine by their oil content, and thus contain between about 40 and 80% oil.

 The term "margarine or similar spreads" used throughout this specification includes all of the above spreads in place of butter, ie, margarine, diet margarines and "spreads "as well as the butter itself because the composition of the invention can even be added to the butter to intensify the flavor of the butter.

Margarine itself, while it can be made to be substantially cholesterol-free, nevertheless contains substantially the same number of calories as butter
Likewise, margarine has never produced the same flavor as natural butter.
Diet margarines, and "spreads" which are generally sold in plastic tubes, while having fewer calories than margarine, are even less desirable than margarine in terms of taste and sensation in the mouth
Margarine and all similar spreads that are marketed use the artificial ingredient diacetyl to try to distribute the flavor of butter to the spread product. Some of the margarine products use a mixture of diacetyl with butyl aldehydes, butyl alcohols and butyric acid.

 A distillate has been tested in order to impart flavor to margarine, but has been found, when used alone for this purpose, to be too brittle with loss of flavor which occurs very soon after product packaging .

 Likewise, a lipolyzed cream has been tried as a flavoring for margarine, but has been found, when used alone for this purpose, not to be satisfactory because the product is not stable and became rancid in 30 days. . In addition, the flavor was too inconsistent from one day to the next and there was considerable difficulty in maintaining a good emulsion with these flavorings.

 The main object of the present invention is therefore the production of a margarine or identical products to be spread having the flavor of natural butter.

 Another subject of the present invention is a composition of a water-soluble distillate and an oil-soluble lipolyzed cream which can be added to any margarine or similar spreading product to impart the flavor of the butter to it. natural.

 Another subject of the present invention is a process for incorporating the composition of the invention in margarines or identical products to be spread in order to impart to them the flavor of natural butter. The present invention has the additional object of imparting such a flavor which is maintained in a stable water-in-oil emulsion.

 Another subject of the present invention is a means for imparting the flavor of natural butter to any product to be spread, and in fact even for intensifying the flavor of the natural butter of the butter itself.

 Taking into account the above objects and others still, the present invention mainly comprises, as a natural butter flavoring agent for margarines or identical spreading products, a mixture of a water-soluble distillate with soluble lipolyzed creams in oil or lipolyzed butter oils at a ratio of 2-20 parts of the oil soluble component for each part of the water soluble component, and preferably 5-10 parts of the oil soluble component by each part of the soluble component in batten.

 Using more than 20 parts of the oil-soluble component gives the composition a flavor that is too cheese-like. Furthermore, the use of less than 2 parts of the oil-soluble component gives a product having an imbalance in the flavor notes, and not a real taste of natural butter.

 The identical margarine or spread product of the present invention having the flavor of natural butter comprises margarine or similar spread product with the addition of 0.05-2% by weight of the above flavoring. While this proportion is not critical, it has been found that a level of less than 0.05% of the flavoring agent is too low to achieve the desired result.

On the other hand, while more than 2% of the flavoring agent can be used, any additional amount is unnecessary and therefore should be avoided from the point of view of economy.

 If desired, the identical margarine or spread product may also contain cellulose fiber in an amount up to 3% of the water content, the cellulose fibers having a particle size preferably not exceeding 400 microns and better between 50 and 200 microns. A particle size of more than 400 microns gives the product to be spread a texture that is too grainy or too stringy.

 The amount of cellulose fiber depends, to a large extent, on the amount of water in the product to be spread. Spreaders with about 15% water do not require cellulose fiber or at most a very small amount, while spreaders with high water content of up to 60% require higher cellulose fiber content of the order of 0.05-3% of the water content. If less than 0.05% cellulose fiber is used in such a spread product, the amount of fiber is not sufficient to produce the desired texture for good spreadability. In addition, an amount of more than 3% makes the product too stiff and consequently it loses its spreadability. The higher percentage is used for higher water contents. When used at preferred levels, cellulose fibers serve as a non-caloric moisture binder and improve the texture and feeling of the product to spread in the mouth. Cellulose fibers also improve the impact of flavor in spread products with a high water content.

 According to a preferred embodiment of the invention, the water-soluble distillate and the oil-soluble lipolysed oils are spray-dried and in this dry form, they are mixed with the aqueous phase from which the l water-in-oil emulsion of margarine or similar spreading product. The water-soluble coating of the spray-dried material envelops the lipolyzed oil and thus facilitates its distribution in the aqueous phase, therefore this method of incorporating the flavoring component of the invention results in uniform and stable emulsions which do not are not easily produced when lipolyzed oils or creams are used in a liquid form. The water-soluble coating or vehicle can be a conventional vehicle such as skimmed milk powder, starches, corn syrup solids or maltodextrins. Corn hydrolysates having a lower dextrose equivalent have been found to be particularly suitable since they are easily soluble in water and not too hygroscopic. When the ED value is 20 or less, such vehicles are called maltodextrins.

 Lipolyzed oils or creams are natural dairy flavors and can be obtained either by incubation of milk fat which is derived directly from whole milk, or from butter oil derived from butter with a lipase enzyme (esterase ) how this is described for example in US Patent No. 2,794,743.

During the incubation period, the enzyme system catalytically releases fatty acids from the butterfat, resulting in certain end products. A specific action of the lipase system releases volatile fatty acids with a strong flavor including butyric, caprolic and caprylic caprylic acids, at much higher molar concentrations than fatty acids with chaise longue but at the same time as these. To control the development of flavor in the finished product, the system is heated to totally destroy the activity of the enzyme and reduce the numbers of bacteria to very low levels. Lipolysed cream or milk fat can likewise be produced as described in US Patent No. 3,469,993, i.e. by first treating with lactic acid producing bacteria to produce lactic acid therein and then the medium milk fat acidified with lactic acid is treated with lipase enzymes in the conventional manner.

 The starting distillate, which is the water-soluble component of the flavoring agent of the present invention, is the mixture of flavor or aroma compounds distilled from a reconstituted skim milk cultured. It contains the aroma components which are volatile with water at 1000C. While the major component of the starting distillate is diacetyl, the starting distillate overall, however, gives a flavor that is much more pleasant than that synthetic diacetyl due to the presence of other flavoring substances produced by the bacteria used in the cultivation of milk.

The starting distillate is obtained commercially as a starting distillate or as a mixture.

 The use of the flavoring agent of the present invention, in particular when it is incorporated into margarine or identical spreading product, by mixing the spray-dried flavoring agent with the aqueous phase of what becomes margarine or identical spread, in an amount of 0.05-2% of the product to spread, gives a margarine or identical spread product having a true flavor of natural butter.

 In order to obtain the flavor of natural butter, the product to be spread must have a buttery flavor which does not have artificial or denoting notes.

The flavor must be distributed homogeneously in the emulsion while being available to the taste buds during consumption. Furthermore, the flavor must also be stable during storage of this product to be spread under refrigeration for periods of up to 6 months and must be stable during heating during treatment.

 Contrary to known attempts to obtain a natural butter flavor in margarine or identical spreading products, such attempts even go so far as to mix natural butter with margarine, which is both expensive and cannot produce products. cholesterol-free, the compositions of the present invention provide the flavor of natural butter from natural sources. The flavoring system is stable under refrigeration for at least six months in the presence of preservatives and antioxidants, commonly used in margarine and identical spreading products. Furthermore, the flavoring system of the present invention is suitable for incorporation into diet margarines having a high water content.

 The process of the present invention comprises mixing the water-soluble starting distillate with the oil-soluble lipolysed oil, at a ratio of one part of the water-soluble component to 2-20 parts of the component oil soluble (preferably 5-10 part with other additives like water, maltodextrin or other vehicles and color if desired. If flavor base is to be used with low spreaders calorie and high water content, then cellulose fiber with a particle size of 50-400 microns is added, in an amount such that the cellulose content in the final product is between 0.5 and 3% of the water content of the final product to be spread. The mixture is then dried. The drying can be carried out by lyophilization, drying on a foam mat, rotary drying, drying on trays or spray drying. Spray drying is preferred. .

 It has been found that the drying step imparts certain benefits to the end product by the fact that certain volatiles and undesirable flavor notes are removed during the drying step.

The resulting flavor base becomes stable on storage and does not change during storage, and moreover the flavor base can be more easily incorporated into the product to be spread because it can be mixed in the water phase of the product. spread and totally emulsify it before adding it to the fat phase.

The water phase can also be distributed through the oil phase by emulsification with one of the current commercially available emulsifiers such as
Tweens, Spans or lecithin to form a paste, which can also be used in the context of the present invention.

The following examples are given to better illustrate the present invention. However, the invention should in no case be limited to the specific details of these examples,
Example 1.

 30 parts of Dariteen L-11 (cream cultured and lipolyzed marketed and manufactured by Haarmann & Reimer) were mixed with 3.0 parts of a starting distillate, 0.2 part of annatto dye, 0.02 part of turmeric and 66.78 parts of maltodextrin. To this mixture was added about 50 parts of hot water and the mixture was completely stirred and homogenized. This mixture gave a homogeneous emulsion where the two flavoring components, soluble in oil and soluble in water were uniformly dispersed. This mixture was kept under refrigeration to reduce flavor changes during storage. However, this flavoring system was unstable and had a limited shelf life.

 Due to lack of drying, the above flavoring system is unstable, as noted. However, the flavoring system will give a satisfactory flavor provided it is used fresh.

Example 2
To 150 parts of the flavoring system described in Example 1, 50 parts of hot water were added. The flavor was completely mixed and homogenized.

 The homogeneous mixture was spray dried in a conventional dryer.

 The dehydrated product provided the functional ingredients, that is to say the lipolyzed and cultured cream and the starting distillate, coated in maltodextrin. This system was stable and could be stored for long periods without any noticeable change in flavor.

 In this dehydrated system, the ratio of the oil soluble flavor component to the water soluble component was 10.0 to 1.0 respectively.

 This example describes a preferred flavoring system giving excellent flavor notes and producing a stable product which can be used over long periods of time.

 Example 3.

30 parts of Dariteen L-11 were mixed with 3.0 parts of the starting distillate, 0.2 part of annatto dye and 0.02 part of turmeric. The mixture was heated to about 660C and 17 parts of water added
To this mixture was added 0.05 part of Tween 60 and 0.05 part of Span 60 (as an emulsifier and the mixture was homogenized to produce a uniform emulsion.

This emulsion could be used as a flavor base having approximately 1.5 times the flavor strength of the base described in Example 2.

 Example 4.

 To 295 parts of water, 75 parts of the flavor base described in Example 2 and 30 parts of salt were added and completely mixed. A uniform mixture was obtained.

 This mixture was combined with 1600 parts of margarine hure (containing emulsifiers and preservatives) and then passed through a scraped and cold surface heat exchanger in the normal manner in which margarines are prepared.

 The product was poured into tubes to form a soft spread product of margarine.

The product was submitted to a taste jury and compared to marketed margarines and lightly salted butter. The jury was asked to determine the flavor of each product on a scale from 0 to 8 with
0 = no buttery flavor
8 = real flavor of the butter.

 The butter was given to the jury as an open witness and assigned a score of 8. The jury gave the product made according to the invention an average unendce of 7.0 while giving the marketed margarines a score.

average of 5.5.

 Example 5.

 The product prepared according to Example 4 was stored under refrigeration for 6 months and evaluated.

 No change in flavor, color or stability of the product was noted.

 The product received high marks from the tough guys.

 Example 6.

 To 200 parts of the flavor base described in Example 2, 50 parts of microcrystalline cellulose, 50 microns, were added and completely mixed.

 This mixture was added to 970 parts of water and 30 parts of salt etoel totally mixed to produce a homogeneous dispersion. To this dispersion, 750 parts of margarine oil (containing emulsions and preservatives) were added, completely mixed to form an emulsion and cooled on a rough surface heat exchanger in the normal way for the preparation of diet margarines.

 The product was poured into the tubes to form a soft diet margarine.

 The product has been evaluated and found to be superior to marketed diet margarines. A jury described this product as having the real flavor of butter with a pleasant mouth feel. Marketed diet margarines have been found to be rubbery or viscous and to have a chemical flavor.

 This product was found to be acceptable even after four months of storage in the refrigerator.

 Example 7.

To 150 parts of the flavor base described in Example 2, 40 parts of cellulose (50 microns) and 30 parts of salt were added, and completely mixed. This mixture was added to 480 parts of water and completely mixed to form a homogeneous product. This homogeneous emulsion was cooled and added to 1300 parts of butter (without salt) and beaten in a mixer. We kept beating until a uniform product was obtained
The resulting product was beaten butter having less than a third of the calories of butter and an excellent buttery flavor. This product has been compared to marketed butter, and has been found to have a better buttery flavor than marketed butter.

 Example 8.

 To 100 parts of the flavor base described in Example 2 and 30 parts of salt, 700 parts of water were added and the mixture was completely mixed. This mixture was combined with 1170 parts of margarine oil (containing emulsifiers and preservatives) then it was passed through a heat exchanger with a rough and cold surface, in the normal way of preparing margarines.

 The product was poured into tubes to form a soft, light spreading product.

 The product was submitted to a goflt jury and compared to light spread products on the market.

It has been judged superior to these, by its flavor and its sensation in the mouth. The jury described the flavor as a clean, real flavor of the butter.

 This product was found to be acceptable even after four months of storage in the refrigerator.

 Example 9.

 To a part of the flavor base mentioned in Example 2, about 0.2 part of water was added and the mixture was homogenized. This mixture was then added to 98.8 parts of a marketed and lightly salted butter and mixed thoroughly to give a uniform product.

 This product was assessed by a taste jury for the quality of the flavor and compared to marketed butter.

 This product has been found to have approximately twice the flavor strength of marketed butter.

The jury described the flavor of the product as being a clear and real flavor of butter, with no aftertaste.
This process clearly illustrates the potential of the present invention in saving price and / or calories in various food applications. For example, the product described in this example could replace twice the amount of butter in a cake. This can represent a significant cost saving, as well as a reduction in calories.

 Another possibility consists in mixing this butter having a flavor of a double strength, with an equal quantity of margarine to thus obtain a butter / margarine mixture having the flavor of commercial butter but at a considerably lower price.

 Example 10.

 To 1.5 parts of the flavor base described in Example 2, 0.3 part of water was added. This mixture was completely mixed and homogenized. This dough was added to commercial, lightly salted beaten butter, and mixed thoroughly to obtain a uniform product.

 The product was judged to have a strong, crisp and real flavor of the butter. It has been used commercially, for example, as a garnish for a pancake, with a considerably improved flavor.

Claims (11)

R E V E N D I C A T I O N S  1. Compositions for imparting a natural buttery flavor to products to be spread in place of butter, characterized in that they comprise, as a water-soluble component, a distillate which is uniformly distributed through a lysolysed cream or a butter oil lipolysed as an oil soluble component at a ratio of 2-20 parts of said oil soluble component per part of said component in water  2. Composition according to claim 1, characterized in that said oil-soluble component is present in an amount of 5 to 10 parts for each part of the water-soluble component  3.Product to be spread in place of butter having the natural flavor of butter, characterized in that it contains between approximately 0.05 and 2% by weight of the composition according to claim 2.  4. Spread product according to claim 3, characterized in that it also contains cellulose fibers having a particle size not exceeding about 400 microns in an amount could reach 3% of the water content of said spread product.  5. Spread product according to claim 4, characterized in that the particle size of the cellulose fibers is between approximately 50 and 200 microns.  6. Composition according to claim 1, characterized in that it also contains a vehicle.  7. Composition according to claim 6, characterized in that the aforementioned vehicle is chosen from the group consisting of skimmed milk powder, starches, corn syrup solids and maltodextrins.  8. Composition according to claim 6, characterized in that the aforementioned vehicle is maltodextrin.  9. A method for producing the composition of claim 6, characterized in that it consists in mixing the above-mentioned batten-soluble component, the above-mentioned oil-soluble component and the above-mentioned vehicle and in drying the mixture thus formed, thus forcing the water soluble and oil soluble components to be encapsulated.  10. Method according to claim 9, characterized in that the drying is carried out by spraying.  11. A method of producing the product according to claim 3, characterized in that it consists in drying the water-soluble component and the oil-soluble component and in mixing the components thus dried with an aqueous phase from which identical margarine or spread product is formed, thereby distributing said components therein.