GB932347A - Flavoring of baked comestibles - Google Patents

Abstract

Losses of flavour in flavouring material incorporated in a comestible prior to baking and which are due to volatilization of volatilizable components of the flavouring material during the baking step, are avoided by baking the comestible in the absence of at least the volatilizable components of the flavouring material, and subsequently applying the volatilizable components to the baked comestible in the form of a liquid which is readily adsorbed by the baked comestible; they may be sprayed on to the baked comestible in a liquid diluent carrier such as water, edible organic solvents e.g. alcohol, coconut oil, soy bean oil, cottonseed oil, or melted hydrogenated shortening. Comestibles mentioned are cheese crackers, biscuits, cookies, pastry, leavened bread, rolls and baked animal foods. Flavourings mentioned are cheese, butter oil, vanilla, lemon oil, orange oil, celery seed oil, onion oil and caraway seed oil. In a preferred procedure for flavouring cheese crackers the volatile components of a cheese product (specified) are extracted with one of the above diluents to produce a solid residue of non-volatile non-extractable materials and a liquid extract of volatile components, the solid residue is mixed with cracker dough, the combined dough is baked and the liquid extract is then added to the baked dough. According to an Example (1) cheddar cheese, 494 parts, was finely ground in a comminuter together with 2 parts lecithin, 8 parts salt and 2 parts ammonium bicarbonate, and the comminuted mixture was placed in a steam-jacketed kettle with a small quantity of coconut oil; after five minutes of mixing, additional coconut oil was added to make up 494 parts of the oil, the mixing being continued for an additional 20 minutes at a temperature of 130-155 DEG F. The solid cheese residue and the liquid oil mixture were mechanically separated on a vibrating screen; the cheese residue was incorporated in a cracker dough which was then baked, while the oil mixture was sprayed on to the hot crackers after they had emerged from the oven, the unused oil being recovered, filtered and used over again. The proportion of cheese in the crackers amounted to between 6 and 20 parts per 100 parts by weight of the cracker. According to another Example (3) a flavoured oil mixture consisting of 5 parts lemon oil and 95 parts coconut oil was sprayed on to a baked cookie product as it emerged from the oven, to produce a lemon snap cookie. In a further example, whole dog food biscuits, dog food meal, pelleted, kibbled and extruded dog foods were enhanced by spraying them immediately after baking with a mixture consisting of one part of the cheddar cheese-oil mixture from Example 1 above, after separation, and 99 parts of melted animal fat or a vegetable oil such as cottonseed or soy bean oil.