GB2363967A - Grill flavour for foodstuffs - Google Patents
Grill flavour for foodstuffs Download PDFInfo
- Publication number
- GB2363967A GB2363967A GB0109005A GB0109005A GB2363967A GB 2363967 A GB2363967 A GB 2363967A GB 0109005 A GB0109005 A GB 0109005A GB 0109005 A GB0109005 A GB 0109005A GB 2363967 A GB2363967 A GB 2363967A
- Authority
- GB
- United Kingdom
- Prior art keywords
- grill
- flavour
- weight
- sunflower oil
- grill flavour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- 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
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- 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
- 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
- A23L27/26—Meat flavours
-
- 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
- A23L27/27—Smoke flavours
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Edible Oils And Fats (AREA)
Abstract
A grill flavour for foodstuffs such as meat comprises a grill concentrate and sunflower oil. The grill concentrate is preferably prepared by a rapid thermal treatment of sunflower oil. The grill flavour may be soya free with a high oleic acid content.
Description
2363967 "A flavour" The invention relates to a flavour and in particular
to a grill flavour and a food product flavoured with the grill flavour.
Flavours of various types are widely used in the food processing industry In savoury food products, grill flavours are widely used to impart a grill note flavour to food products for taste purposes The grill flavours are adapted to mimic the flavours normally created by the fresh grilling of meat products which are made up of cooked meat protein and rendered animal fat typically exposed to temperatures not exceeding approximately 2040 C.
Grill flavours serve to impart a high flavoured grill note to prepared foods without requiring grilling of the food Grill flavours are also known to possess the ability to mask negative flavours normally associated with a "warmed over' flavour produced when cooked meat products are re-heated Warmed over flavours are oxidative in nature and are produced as a result of a phospholipid reaction Grill flavours are known to contain inhibiting materials which serve to control the warmed over flavours.
Heretofore, prior to the development of grill flavours, grill flavoured foods were restricted to foods that were adapted to tolerate the aforementioned high temperature grilling process and the subsequent burning and carbonisation of materials on the surface of the grilled meat In addition, grill flavours facilitate the generation of a grill flavour on numerous foods which cannot otherwise be grilled and therefore serve to facilitate grill flavours without burning or carbonisation.
Many known grill flavours are soya based and are made up of soya oil However, many soya products are derived from genetically modified organisms (GMO) which are regarded with suspicion by some consumers Indeed, in some jurisdictions, it is necessary to label food products with an indication that GMO derived materials are present in the food product However, such legislation in general does not apply to minor or trace ingredients such as flavours and colours Moreover, GMO materials can only be detected in food products employing DNA sequencing analyses following amplification of genetic material extracted from the food product The genetic material is usually amplified employing a polymerase chain reaction.
However, such analyses cannot be performed where the GMO material is present in a food product at levels under 0 1 % by weight of the food product.
GMO material is only present in proteinaceous material Soya based grill flavours are typically made up of an oil component and a protein component Accordingly, a risk exists that soya grill flavours can include a GMO component at varying levels which at low levels may not be detectable.
Various attempts have been made to avoid the use of soya grill flavours in food products e g flavours of animal origin have been suggested However, such products are clearly unacceptable to vegetarians while products derived from beef tallow and the like may also be viewed with suspicion by consumers In addition, in order to obtain a reasonable shelf life anti-oxidants are added to beef tallow based products, which can also prove undesirable to consumers.
Products of animal origin can also have a comparatively high melting point which can give rise to problems in flavour production.
S An object of the invention is to overcome the problems of the prior art.
A further object of the invention is to provide a GMO free grill flavour.
1 o According to the invention there is provided a grill flavour characterised in that the grill flavour comprises a grill concentrate and sunflower oil Preferably, the grill concentrate is concentrated from sunflower oil.
Advantageously, the grill flavour is soya free.
Suitably, the grill flavour comprises from 1 0 % by weight to 5 0 % by weight grill concentrate Preferably, the grill flavour comprises from 2 0 % by weight to 4 0 % by weight concentrate.
Suitably, the grill flavour comprises from 0 5 % by weight to 5 0 % by weight sunflower oil More preferably, the grill flavour comprises from 2 0 % by weight to 4 5 % by weight sunflower oil.
In a preferred embodiment of the invention, the grill flavour comprises a high oleic acid sunflower oil Preferably, the sunflower oil comprises at least 80 % by weight oleic acid Suitably, the sunflower oil comprises at least 85 % by weight oleic acid.
In one embodiment of the invention, the grill concentrate is concentrated from sunflower oil by a rapid thermal process.
The invention also extends to a process for the preparation of a grill flavour comprising thermally treating a sunflower oil to prepare a flavour concentrate.
Preferably, the process comprises a rapid thermal process Suitably, the flavour concentrate is mixed with a sunflower oil.
The invention also extends to a food product comprising a grill flavour as hereinbefore defined Preferably, the food product comprises from 0 05 % by weight to 1 0 % by weight grill flavour Suitably, the food product comprises 0 07 % by weight to 0 35 % by weight grill flavour.
In a further embodiment of the invention the food product is a meat product.
The grill flavour of the invention is pourable at room temperature and can be used at a usage rate of from about 0 05 % by weight to about 1 0 % by weight of a food product in comminuted meats, snack/crisp foods, seasonings, savoury foods, pates and low fat products In most applications, the grill flavour of the invention can be used at from about 0 07 % to about 0 25 % by weight of a food product The grill flavour of the invention can also be employed in low fat applications where the product is employed as a replacer for fatty or oily flavour profiles which are absent when fat is reduced or eliminated from food products.
The grill flavour of the invention is also freeze-thaw stable.
The grill flavour of the invention is not derived from genetically modified organisms and, as no proteinaceous material is present, does not contain a GMO material.
The sunflower oil based grill flavour of the invention is also heat stable thereby eliminating off tastes in the flavour The stability of the sunflower oil based grill flavour of the invention is also enhanced through the use of a sunflower oil containing a high level of oleic acid.
Surprisingly, the applicants have also found that the sunflower based grill flavours of the invention provide stronger grill notes than the soya based grill flavours In addition, due to the respective strengths of the sunflower based grill flavours and the soya oil based grill flavours, lower usage rates of the sunflower oil based grill flavour are required thereby minimising usage of the sunflower oil based grill flavour and resulting in reduced flavour costs It is estimated that, due to the strength of the sunflower oil based grill flavour of the invention in comparison with soya oil based grill flavour, a reduction in usage of grill flavour of up to about 15 % can be achieved.
The invention will now be described, by way of example only, having regard to the following non-limiting examples:
Preparation:
The following grill flavour formulations were employed:
Comparative Example 1 (prior art):
Grillin CB-200 (Trade Mark) available from Red Arrow Inc (Trade Mark) The product was a soya derived concentrated grill flavour in an oil base.
Comparative Example 2 (prior art):
Grillin CB-100 (Trade Mark) available from Red Arrow Inc (Trade Mark) This product is at half the concentration of the product of Comparative Example 1.
Sunflower based grill flavours in accordance with the invention were prepared by a rapid thermal processing method as described in PCT Patent Application No.
PCT/US 92102547 The rapid thermal process employed in the preparation of the i 5 sunflower based grill flavours of the invention was a high temperature, short time process The temperatures used ranged from about 5000 C to about 70000 and the oil was exposed to the temperature within the aforementioned range for a period of from about 0 05 seconds to about 0 15 seconds and preferably for a period of about 0.1 seconds The process used resulted in a limited pyrolysis such that only a small percentage of the sunflower oil was converted into a grill flavour In general, about 2.0 % to about 5 0 % by weight of the sunflower oil was converted into a grill flavour and, in a preferred embodiment of the invention, about 3 0 % of the sunflower oil was converted into a grill flavour.
The processed sunflower oil was then passed through carbon filters to remove any harsh volatile by-products.
Example 3:
Natural concentrated grill flavour in GMO free sunflower oil containing between 2 % to 4 % grill flavour.
Example 4:
Natural concentrated grill flavour in GMO free sunflower oil containing between 2 % and 4 % grill flavour.
The above mentioned flavours were evaluated to assess overall eating enjoyment of food products flavoured with the grill flavours of the prior art and the grill flavours of the invention and also to assess the grill flavour profile of the flavoured food products Strength differences between the grill flavours of the prior art and the grill flavours of the invention were also assessed.
The flavour attributes were assessed by independent home economists experienced at assessing food An eating enjoyment score was awarded to each grill flavour as outlined below:
A small panel assessed each product taking into account: appearance of the product on the plate, flavour and texture Each panel member gave an overall score and the average score was recorded.
The eating enjoyment assessment was impartial and the scores were based on the following scale:
Score Summary Comments
Excellent For commercial and technical reasons, manufactured food products in this zone are rare.
9 Very Good Products in this band are of high achievement, 8 Good reflecting special attention to raw materials and technology and usually commanding a price premium.
7 Fairly Good Products which fall into this zone are marketplace 6 Satisfactory quality.
Acceptable
4 Not quite Products in this band are disappointing and fail to acceptable meet their description.
3 Poor Technical failure or product abuse.
2 Bad 1 Inedible The grill flavours were evaluated in food products in the form of burgers at the following usage levels:
Two burgers for each sampled were formulated from fresh minced turkey using fresh white breadcrumbs to bind the mince together with the appropriate level of grill flavour No seasoning was added and the burgers were cooked on a griddle until each burger had a core temperature of about 70 C The burgers were then assessed as indicated above.
Experimental Two burgers were produced for each grill flavour employing 150 g of fresh minced turkey and 20 g of fresh white breadcrumbs to give a total weight of 170 g.
The following burger food products were therefore prepared employing the grill flavours of comparative examples 1 and 2 and the grill flavours of the invention of examples 3 and 4.
Burger 1: (prior art)
0 15 % by weight of the total weight of the ingredients of the flavoured oil ( 0 26 g) of comparative Example 1 was combined with the turkey and breadcrumbs.
Burger 2: (prior art)
0.3 % by weight of the total weight of the ingredients of the flavoured oil ( 0 51 g) of comparative Example 2 was combined with the turkey and breadcrumbs.
Burger 3:
0.15 % by weight of the total weight of the ingredients of the flavoured oil ( 0 26 g) of Example 3 was combined with the turkey and breadcrumbs.
Burger 4:
0.3 % by weight of the total weight of the ingredients of the flavoured oil ( 0 51 g) of Example 4 was combined with the turkey and breadcrumbs.
Each quantity of burger mix was then moulded into two burgers, chilled for one hour and cooked on an electric griddle lightly brushed with sunflower oil to prevent the burgers from sticking.
Each burger was cooked until a core temperature of 700 C was reached.
The burgers were then independently assessed by the home economists.
Results:
The results are presented in Table 1 below:
TABLE 1
FLAVOUR RESULTS FOR GRILL FLAVOURS Food Product: Comments: Score:
Burger No 1 Almost a chargrilled flavour, rather6 0 than a grill flavour, An almost smokey flavour (Satisfactory) A strong after taste Burger No 2 A chargrilled flavour rather than a6 0 grilled taste, A slight sweetness, (Satisfactory) An initial fumey flavour.
A slight after taste Burger No 3 A definite cooked protein flavour8 0 associated with cooking/grilling A general savoury flavour (Good) A sweet taste was noted as the product cooled A slight fumey note Burger No 4 The flavours from the ingredients6 0 were able to come through Weaker grill flavour (Satisfactory) Conclusion:
The sunflower oil based grill flavours of the invention exhibited a good grill flavour which is desirable in comparison with the soya oil based grill flavour which exhibited a chargrilled flavour The grill flavour of the invention in a weaker concentration (Burger No 4) resulted in a savoury character as opposed to a grill flavour.
The sunflower oil based grill flavour of the invention exhibited a high flavour grill as opposed to a chargrilled or burnt/carbonised flavour on meat products.
The overall flavour profile of the sunflower oil based grill flavour of the invention was found to be preferable to that of the soya oil based grill flavour In particular, the sunflower oil based grill flavour was found to have more grilled protein flavour associated with grilling in comparison with the soya oil based product which was found to have a chargrilled flavour as opposed to a grill flavour.
The oleic acid content of the sunflower oil was relatively high at approximately 85 7 % by weight, thus leading to a stable product This level of oleic acid was achieved by modifying the sunflower oil.
Claims (22)
1 A grill flavour wherein the grill flavour comprises a grill concentrate and sunflower oil.
s
2 A grill flavour as claimed in Claim 1 in which the grill concentrate is concentrated from sunflower oil.
3 A grill flavour as claimed in Claim 1 in which the grill flavour is soya free.
4 A grill flavour as claimed in any preceding claim in which the grill flavour comprises from 1 0 % by weight to
5 0 % by weight grill concentrate.
A grill flavour as claimed in any preceding claim in which the grill flavour comprises from 2 0 % by weight to 4 0 % by weight grill concentrate.
6 A grill flavour as claimed in any preceding claim in which the grill flavour comprises from 0 5 % by weight to 5 0 % by weight sunflower oil.
7 A grill flavour as claimed in any preceding claim in which the grill flavour comprises from 2 0 % by weight to 4 5 % by weight sunflower oil.
8 A grill flavour as claimed in any preceding claim in which the sunflower oil comprises a high oleic acid sunflower oil.
9 A grill flavour as claimed in any preceding claim in which the sunflower oil comprises at least 80 % by weight oleic acid.
A sunflower oil as claimed in any preceding claim in which the sunflower oil comprises at least 85 % by weight oleic acid.
11 A grill flavour as claimed in any preceding claim in which the grill concentrate is concentrated from sunflower oil by a rapid thermal process.
lo
12 A grill flavour substantially as hereinbefore described with reference to the examples.
13 A process for the preparation of a grill flavour comprising thermally treating a sunflower oil to prepare a flavour concentrate.
14 A process for the preparation of a grill flavour as claimed in Claim 13 in which the process comprises a rapid thermal process.
A process for the preparation of a grill flavour as claimed in Claim 13 or 14 in which the flavour concentrate is mixed with a sunflower oil.
16 A process for the preparation of a grill flavour substantially as hereinbefore described with reference to the examples.
17 A grill flavour whenever produced by a process as claimed in any of Claims 13 to 16.
18 A food product comprising a grill flavour as claimed in any of Claims 1 to 12 or 17.
19 A food product as claimed in Claim 18 in which the food product comprises from 0 05 % by weight to 1 0 % by weight grill flavour.
20 A food product as claimed in Claim 18 or 19 in which the food product comprises from 0 07 % by weight to 0 35 % by weight grill flavour.
21 A food product as claimed in any of Claims 18 to 20 in which the food product is a meat product.
22 A food product substantially as hereinbefore described with reference to the accompanying examples.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IE20000268A IE20000268A1 (en) | 2000-04-10 | 2000-04-10 | A flavour |
| IE20000267A IES20000267A2 (en) | 2000-04-10 | 2000-04-10 | A flavour |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| GB0109005D0 GB0109005D0 (en) | 2001-05-30 |
| GB2363967A true GB2363967A (en) | 2002-01-16 |
| GB2363967B GB2363967B (en) | 2004-06-02 |
Family
ID=26320287
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB0109005A Expired - Fee Related GB2363967B (en) | 2000-04-10 | 2001-04-10 | A flavour |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2363967B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022069055A1 (en) | 2020-10-01 | 2022-04-07 | Symrise Ag | Aroma composition having a grill-type flavour profile |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0295509A1 (en) * | 1987-06-17 | 1988-12-21 | Societe Des Produits Nestle S.A. | Production of flavour |
| US5104678A (en) * | 1990-05-23 | 1992-04-14 | The Procter & Gamble Company | Low saturate frying oil with meat flavor |
| WO1992017076A1 (en) * | 1991-03-27 | 1992-10-15 | Red Arrow Products Company Inc. | Flavoring and browning materials by pyrolysis of sugars and starches |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5496579A (en) * | 1995-03-24 | 1996-03-05 | Kraft Foods, Inc. | Process and apparatus for producing a flavoring composition |
-
2001
- 2001-04-10 GB GB0109005A patent/GB2363967B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0295509A1 (en) * | 1987-06-17 | 1988-12-21 | Societe Des Produits Nestle S.A. | Production of flavour |
| US5104678A (en) * | 1990-05-23 | 1992-04-14 | The Procter & Gamble Company | Low saturate frying oil with meat flavor |
| WO1992017076A1 (en) * | 1991-03-27 | 1992-10-15 | Red Arrow Products Company Inc. | Flavoring and browning materials by pyrolysis of sugars and starches |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022069055A1 (en) | 2020-10-01 | 2022-04-07 | Symrise Ag | Aroma composition having a grill-type flavour profile |
Also Published As
| Publication number | Publication date |
|---|---|
| GB0109005D0 (en) | 2001-05-30 |
| GB2363967B (en) | 2004-06-02 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PCNP | Patent ceased through non-payment of renewal fee |
Effective date: 20070410 |