GB2227153A - Particulate flavouring composition - Google Patents

Abstract

A particulate flavouring composition comprises particles of a flavouring and/or aromatising agent and particles of a protein carrier, having good swelling and/or emulsifying ability. The particles of the flavouring agent may be approximately the same size as the carrier particles. The carrier may be an isolate, a concentrate, texture, or floccule of vegetable protein or oil-free flour, or one or more of the animal protein sources including Na-caseinate, ultra-filtered milk protein or milk powder, albumen product or egg-white product.

Description

Particulate flavouring composition The invention relates to a particulate flavouring composition, a unit package thereof, and a process for the preparation of a particulate flavouring composition.

It is a well-known fact that in the course of storing ground spices, undesirable changes occur influencing the flavour (aroma), taste and colour of the product.

Volatile oils released in course of comminution may evaporate or autooxidation, condensation or polymerisation may occur. After harvesting, while stored in any way, that is, whether the product is comminuted or not, the spice quality may deteriorate to a greater or lesser degree. In this respect temperature, light and moisture are considered as influencing factors, of which temperature plays the most important role. Changes and deterioration in quality can be considerably reduced if products are stored at a low temperature, and further prevented if the effects of light and air-circulation are prevented.

Since spices contain water by their very nature, loss of volatile oil may occur even in the course of drying, as a part of the oil escapes with water vapour.

Accordingly, improper comminution and unfavourable conditions of storing result in deterioration in quality. When stored at 200C and at a relative moisture content of 70%, spices can be stored well for 6 to 9 months. In this span of time microbic germ proliferation does not occur. Even more favourable conditions of storing can be obtained at +50C, simultaneously excluding light and air circulation Full stability and maintenance of quality can be achieved only below - 180C.

In general, the moisture content of the stored spices should be kept at about 10%; in the case of considerably hygroscopic materials, such as onion, garlic or paprika, a moisture content of about 6% is considered to be most advantageous.

In the meat processing industry a spice-larder is prescribed for storing different spices. Where the moisture content of the neighbouring spaces is too high, it is a requirement of the spice-larder that it has an air-conditioner with cooling, heating and regulation of moisture-content functions installed into its walls or windows.

It is a well-known fact that different foods, when stored together with materials with an alien scent take on the alien scent. Storage precriptions are based on these observations according to which for example, soya products, such as soya flour may be stored in storerooms, only if material with an alien penetrant scent is not present.

In summary, then, storing of spices is rather problematic.

A further difficulty in production of meat products lies in that spices of proper quantity and quality are to be weighed separately in accordance with recipes.

It is known that there are different products which can be used uniformly in the food industry. So for example, a product for flavouring foodstuff was prepared in the form of a pulp from spice-vegetables and mixed vegetables, in which one of the components was gelatine or glue. Such a product is disclosed for example, in the Hungarian Patent Specification HU-117 024. Concentrated aromae for the food industry have been produced by distilling the extracts of green vegetables and spice-vegetables. Thereafter, the distilled concentrate is dryed by atomization, using triglycerides. This kind of solution is described in the Hungarian Patent Specification HU-159 530. In accordance with the Hungarian Patent HU-147 327 casein, egg-white, spices, organic and inorganic salts and compositions comprising these components, are used in foodstuffs.

As disclosed in the British Patent Specification GB-1 228 523 a meat-like product was produced with albumen with onion as flavouring. In US-3 756 833 a product consisting of garlic, onion, paprika and black pepper is described, this spice-product does not contain any protein. In the flavouring composition according to GB-1 382 335 in addition to protein, meat-extracts are used as flavouring means.

In the Czechoslovakian Patent CS-204 079 a spicemixture is specified which can be easily treated, produced by atomization-drying and stored in microcapsules for disposal. In the British Patent Specification GB-2 151 897 food-flavouring concentrates containing protein hydrolisates of vegetable origin and fats are described.

US-3 961 083 concerns the production of a meatsubstituting supplementary product. In the course of production, fat is allowed to be absorbed on textured protein of vegetable origin. In this case protein of vegetable origin is mentioned as a carrier, but no reference to spices is to be found.

According to the Swiss Patent Specification CH-577 271 fresh vegetables in a frozen state are comminuted and -compressed. It is proposed to treat the residue of compression with acetic acid.

The Patent Specification DE-3 206 189 relates to the treatment of natural spice-plants prior to grinding, that is, it is aimed exclusively at the stabilization of aromae in the deep-frozen or freshly gathered plants prior to processing and/or drying. Drying is carried out in the presence of a carrier, such as a carrier in water soluble salts (electrolytes), proteins and/or in a given case, hydrated carbohydrates suitable for human consumption. In order to achieve stabilization, spiceplants are mixed with electrolytes and/or heated to 50 15O0C. In this case, either a salt is used, or where any other carrier is used, heat treatment is necessary, which detrimentally affects the aroma content of the spice-plant.Prior to heat treatment, mixing with protein or carbohydrate is carried out to form an aqueous viscous liquid from the carrier, and the spiceplant is mixed thereto, and so the carrier must be soluble in water.

The aim of the invention is the reduction or elimination of problems connected with storage and treatment of spices, and to enable common treatment of the spices in the desired composition, in such a manner that neither salt nor any other component which is unnecessary for the end product needs to be introduced.

It is a well-known fact that proteins as additives are used increasingly widely. In addition to the considerable increase in world population and endeavours directed toward the reduction in nutrition problems connected therewith, the increasing use of proteins has also been promoted by the fact that socalled functional characteristics of pork and beef (which form the most important basic materials of foodstuffs of meat basis as they are most important from the point of view of productional technology) have changed due to changes in animal keeping, such as methods of keeping and hybridization.

In the last ten years additives based on proteins with substance-improving characteristics have become increasingly important in compensating for fluctuations in meat quality in the meat processing industry.

Generally, products for improving the substance of meat-products are chosen on the basis of proteincontent and practical experience.

Protein content is responsible for the so-called functional characteristics. The production technique affects the water binding ability and the fat binding ability of proteins, the tendency to form an emulsion and the ability for stabilizing the emulsion.

The present inventors have found that if spices, including in this case natural pre-comminuted ground spices, concentrates and extracts, or any combination thereof, are bound on certain carriers, particularly an isolatum of vegetable protein, concentrate, texture, oil-free flour or out of animal proteins, Na-caseinate, ultra-filtered milk-protein, milk-powder or albumen product or egg-white product, a product which can be easily treated and keeps its flavour well can be obtained. The mixture thus obtained is used according to recipes as usual in foodstuff processing industries.

Preparation of spice mixtures and unit packages, can be realized with computer-aided control. The solution according to the invention enables simplification of production technologies in the meat industry and in other branches of foodstuff industry as well.

Thus, according to a first aspect of the present invention there is provided a particulate flavouring composition comprising particles of a flavouring and/or aromatising agent and particles of a protein carrier, wherein the carrier has good swelling and/or emulsifying ability.

The particle size of the carrier is preferably equal to or less than ten times the size of the flavouring agent or aromatising agent by weight. Most preferably, the flavouring agent particles are approximately the same size as the carrier particles.

Preferred carriers include an isolate, a concentrate, texture, or floccule of vegetable protein or oil-free flour, or one or more of the animal protein sources including Na-caseinate, ultra-filtered milk-protein or milk powder, albumen product or egg-white product.

Preferably, the flavouring agent and/or aromatising agent is a spice. The aromatising agent may be a concentrated volatile oil.

In a second aspect of the present invention there is provided a process for the preparation of a particulate flavouring composition comprising mixing particles of a flavouring and/or aromatising agent and particles of a carrier, wherein the carrier has good swelling and/or emulsifying ability.

Preferred features of the second aspect include preferred features of the first aspect.

Each of the flavouring and/or aromatising agent and the carrier will generally have been previously comminuted.

Preferably the communition is performed with simultaneous cooling, and a preferred cooling medium is nitrogen gas.

The mixing is preferably performed in a screw mixer.

In a third aspect of the present invention there is provided a unit package of a particulate flavouring composition comprising particles of a flavouring agent and/or aromatising agent and particles of a protein carrier, wherein the carrier has good swelling and/or emulsifying ability.

Preferred features of the third aspect are as for the first aspect of the invention.

Further preferred features are described below.

Accordingly, in a preferred aspect the essence of the process according to the invention lies in that spices andor aromae are bound on carrier with good swelling and/or emulsifying ability, namely on isolatum of vegetable protein, concentrate, texture, floccules, oil-free flour or out of animal proteins Na-caseinate, ultra-filtered milk-protein or milk-powder, albumen product or egg-white product in such a manner that proteins, natural spice(s) and/or the concentrate of one or more aroma-premixtures bound on a protein having been comminuted, expediently ground to nearly similar grain size - are mixed and optionally the mixture thus obtained is packed in unit packages.

"Concentrate" will generally contain a maximum of 70 to 75% protein.

"Texture" refers to fibrous material.

"Floccule" refers to flaked material such as heat treated protein.

Generally, spices contain volatile components with low boiling points and hydrophobic characteristics. In addition, hydrophilic components are also contained; however, the content of these is far less.

Additives which may be used as substance improving carriers include powders with a large specific surface and with extremely fine grains, which can be characterized by the large surface area.

The term "substance improving" refers to carriers which lead to improved emulsifying ability and fat and/or water absorbing ability.

A most complicated interaction takes place between a pulverized protein carrier and the pulverized spices containing the volatile component. A considerable part of the volatile components of aroma-substances are adsorbed on the protein carrier.

Flavouring and/or aromatising agents which are bound on to the carrier are far more resistant to undesired decomposition, than when they are unbound. In the course of storage, interaction occurs between the substance improving protein carrier and spices when they are kept for a long time. Consequently, it is possible that the binding points of the protein could be saturated with ligands, for example, a quota fraction of the active ingredients of the spices will be distributed evenly on the quasi solid carrier.

Application of the single substance improving carriers in themselves in a larger quantity is restricted by their disagreeable flavouring. In the case where flavouring and/or aromatising agents are bound dry on such a substance improving material, it goes without saying that the effect of the alien tastes can be reduced.

Where an aromatising agent is used, the amount by weight of carrier used is preferably at least 10 times the amount of aromatising agent.

Where a flavouring agent is used, the amount by weight of carrier used is preferably at least equal to the amount of aromatising agent.

When using ground spice-grains, these are mixed with the substance improving media carrier, that means that in course of application in the meat processing industry the "hot points" remain. However, flavouring and/or aromatising agents are distrubuted more equally in the mass of meat and emphasize the level of basic flavour.

In course of implementation of the process according to a preferred aspect of the invention, prior to mixing protein carriers and spices, the components to be mixed are to be brought to nearly similar grain size. On the other hand, in interest of proper exploitation of the active ingredients it is also imperative that spices should be introduced in the required degree of comminution.

Comminution of vegetable parts always involves deterioration of quality, as heat occuring in the course of shredding causes losses of volatile oils by evaporation. The higher the pressure applied in the course of the process, the larger the evaporation.

By adding absorbents while grinding (for example by adding a part of the protein additive), released volatile oils can be repeatedly bound.

Losses can be further reduced by using special mills, (for example rod mills, pneumatic motor, sieve-mill).

Comminution is preferably performed with simultaneous cooling.

High efficiency can be obtained by cooling during the milling process (either the mill or the material to be processed is cooled). This is most advantageous as in course of milling, temperature rises occur and by cooling aroma losses can be reduced. With decreasing temperature the ingredients of the spices become more brittle. So, for example, lipoids do not become fatty, oily or viscous, but will be dry and solid.

Accordingly, spices can be ground to the desired fineness without being smeared in the mill.

Nitrogen is considered as the best cooling medium. By means of this neutral gas any desired temperature can be set. Nitrogen simultaneously prevents oxidation of volatile oils. Spices with a high content of volatile oils, for example, clove, allspice, fennel and the like are to be ground with simultaneous cooling.

After having finished grinding, as grain aggregates consist of grains of different sizes, fractions with different grain size may be separated, for example classified with a sieve.

The phases are the following: - segregation and re-mixing, - separation of fine grains, rearrangement, - discharge of the course and fine grains, Parts with a grain size surpassing requirement are expediently recycled into the mill.

In the course of the mixing procedure, materials to be mixed may be filled into the mixer in the desired quantity. After having started mixing, the mixture is to be tested at certain intervals. The quality of the mixture improves constantly with time. The composition of the mixture becomes more uniform and homogenity increasingly approaches the limit value.

When applying aromatising agents, natural or artificial aroma concentrates may be evenly distributed on soya-flour or any other protein carrier. This concentrated pre-mixture may be added into the mixture instead of the spice-mixture.

The solution according to the invention will be demonstrated by means of some examples.

In compositions according to the Examples symbols are to be interpreted as follows: STA-PRO + soya concentrate (protein content 65%) PP 500 S = soya isolatum (protein content 90%) Example 1 Bologna sausage Preparation of spice mixture for 100kg final product Additive version I version II substance improving medium Na-caseinate or STA-PRO 100 100 white pepper 20 20 sweet paprika 10 Quantity of materials needed for 100 kg spice-mixture substance improving medium Na-caseinate or STA-PRO kg 76,90 83,30 white pepper kg 15,40 16,70 sweet paprika kg 7,70 mass of unit package kg/100 final product 1,30 1,20 Properly prepared and stored, weighed spices are comminuted in the mill. Comminuted material is separated on a separating drier according to grain size.

Parallel therewith, substance improving medium based on protein having been previously tested in the laboratory, is weighed and prepared for mixing.

About 30% of the additive is charged into the mixer (expediently a screw mixer) and with continuous agitation, spice components are added in the following order of sequence: White pepper, sweet paprika.

Thereafter the whole weighed quantity of additive is charged into the mixer.

In the case of multi-stage grinding, mixing is performed at first with a slower revolution per minute.

Thereafter, the mixture is mixed with a higher r.p.m.

for 8-10 minutes.

After 10 minutes the sample is taken and tested for homogeneity.

From the mixer the mixture is charged into the weighing tank or collecting bags of 20Kg.

The quantity needed for application in the meat processing industry is taken therefrom.

Example 2 Vienna sausage Quantity of spices needed for 100 kg final product Additives version I version II substance improving medium PP 500 S or Na-caseinate or STA-PRO dkg 95 95 white pepper dkg 20 20 sweet paprika dkg 20 20 hot paprika dkg 20 20 ginger dkg 5 ginger dkg 5 Quantity of materials needed for 100 kg spice-mixture Additives version I version II substance improving medium PP 500 S or Na-caseinate or STA-PRO kg 59, 50 61,0 white pepper kg 12,50 13,0 sweet paprika kg 12,60 13,0 hot paprika kg 12,50 13,0 ginger kg 3,0 mass of unit package kg/100 kg final product 1,60 1,50 As to mixing the components, preparing the product we proceed according to Example 1.

Example 3 Smoked sausage Additives needed for 100 kg final product substance improving medium mass/dkg PP 500 S or Na-caseinate or STA-PRO 95 white pepper 15 sweet paprika 20 hot paprika 40 fennel 5 garlic powder 5 garlic powder 5 Quantity of materials needed for 100 kg spice mixture substance improving medium mass/kg PP 500 S or Na-caseinate or STA-PRO 52,80 white pepper 8,30 sweet paprika 11,10 hot paprika 22,20 fennel 2,80 garlic powder 2,80 unit package for 100 kg final product 1,80 Steps of process correspond to those according to Example 1.

Example 4 Smoked sausage Additives needed for 100 kg final product using aroma substance improving medium mass/dkg PP 500 E or Na-caseinate or STA-PRO 93 white pepper 15 sweet paprika 20 hot paprika 40 fennel 5 garlic aroma 2 garlic aroma 2 Quantity of materials needed for 100 kg spice-mixture with aroma Additives mass/kg substance improving medium PP 500 E or Na-caseinate or STA-PRO 53,10 white pepper 8,60 sweet paprika 11,4 fennel 2,9 garlic aroma 1,2 unit package for 100 kg final product 1,75 ======================================================= The product is prepared according to Example 1 with the difference that for mixing the aroma the following preliminary operations are to be performed. After having weighed the defined quantity of garlic aroma, it is applied onto soya flour - corresponding to 5% of the total protein quantity - by using a high-speed mixer; the quantity of soya flour is kept in a constant motion in the high-speed mixer, the diluted liquid aroma is applied onto the carrier in an even distribution.

Example 5 Liver paste "KUNSAG" Meat mass 130 kg textured soya protein 3,0 kg allspice (ground) 0,12 kg black pepper (ground) 0,40 kg marjoram 0,04 kg sweet paprika 0,54 kg paste spice aroma 0,003kg unit package 4,10 kg We proceed according to Examples 1 to 3.

Example 6 Special minced meat for kg meat-mass soya flour 6,00 kg black pepper (ground) 0,40 kg allspice (ground) 0,80 kg garlic aroma 0,00125kg Unit package 7,20 kg ====================================================== One proceeds according to Example 4.

Example 7 Aroma-premixture for sausage in the Italian way (aromaconcentrate).

For 100 kg final product protein isolatum or concentrate 73,00 kg hot paprika 3,95 kg ground nutmeg 15,83 kg aroma concentrate 7,22 kg 100,00 kg Composition of the aroma-pre-mixture 6,00 kg soya flour 1,20 kg pepper aroma 0,02 kg garlic aroma We proceeded in the same way as in Example 4 with the difference that liquid mixture of garlic and pepper aroma, resp. is applied onto 6,0 kg soya flour.

Claims (15)

1. A particulate flavouring composition comprising particles of a flavouring and/or aromatising agent and particles of a protein carrier, wherein the carrier has good swelling and/or emulsifying ability.

2. A particulate flavouring composition as claimed in claim 1 wherein the flavouring agent particles are approximately the same size as the carrier particles.

3. A particulate flavouring composition as claimed in Claim 1 or Claim 2 wherein the carrier is an isolate, a concentrate, texture or floccule of vegetable protein or oil-free flour, or one or more of the animal protein sources including Na-caseinate, ultra-filtered milk-protein or milk powder, albumen product or egg-white product.

4. A unit package of a particulate flavouring composition comprising particles of a flavouring and/or aromatising agent and particles of a protein carrier, wherein the carrier has good swelling and/or emulsifying ability.

5. A process for the preparation of a particulate flavouring composition comprising mixing particles of a flavouring and/or aromatising agent and particles of a carrier, wherein the carrier has good swelling and/or emulsifying ability.

6. A process as claimed in Claim 5 wherein the flavouring agent particles are approximately the same size as the carrier particles.

7. A process as claimed in Claim 6 wherein the mixture is packed into unit packages.

8. A process as claimed in Claim 6 or Claim 7 wherein the carrier is a protein.

9. A process as claimed in any one of claims 6 to 8 wherein the carrier is an isolate, a concentrate, texture, or floccule of vegetable protein or oil-free flour, or one or more of the animal protein sources including Na-caseinate, ultra-filtered milk protein or milk powder, albumen product or egg-white product.

10. A process as claimed in any one of Claims 6 to 9 wherein comminution is performed with simultaneous cooling.

11. A process as claimed in claim 10 wherein nitrogen gas is used as a cooling medium.

12. A process as claimed in any one of the previous claims wherein the mixing is performed in a screw mixer.

13. A particulate flavouring composition as hereinfore described with reference to the accompanying examples.

14. A unit package of a particulate flavouring composition as hereinbefore described with reference to the accompanying examples.

15. A process for the preparation of a particulate flavouring composition as hereinbefore described with reference to the accompanying examples.