JPH0434363B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to butter-like concentrates and bakery products containing these concentrates. Bakery products are understood to mean baking ingredients such as margarine and shortening, and baking products such as pastries, biscuits, croissants, cakes, etc. Compositions of the type that typically have a meat-like flavor are well known to those skilled in the art. Primarily they are produced by heating a mixture containing sugar and one of the amino acids cysteine and/or nucleotide. US patent for producing a sweetened concentrate product, especially for bakery purposes, by heating a mixture of about 21% skimmed milk powder, 30% water, 8% fat and 40% sucrose to about 90°C It is known from Specification No. 3126283 (Beatrice Foods).
The resulting product is similar in flavor and appearance to sweetened concentrated milk and has a high content of water and approximately 40% (w/w) carbohydrates (sucrose). Additionally, the disclosed product contains about 21% (w/w) skim milk powder (non-fat dry milk solids), which corresponds to about 7% protein and 10% lactose. The protein to carbohydrate ratio is therefore about 7:(40+10), or about 1:7. It also has a low fat content. The product can be used as a cream or milk substitute, especially for coffee, and for infant school meals.
It is described as being useful for baking and for making candy. A buttery concentrate with excellent sweetness is obtained by incorporating a mixture of fat (preferably including butterfat), protein (preferably whey protein), carbohydrate (preferably reducing sugar) and water in certain weight ratios and under certain conditions. It was found that it can be obtained by mild heating. It is desirable that the amount of fat is at least 25% ww and even more preferably at least 50% ww and the amount of water initially from 1 to 20%, preferably from 3 to 15%. Therefore, a butter-like concentrate contains 25-85% ww fat, including butterfat, 5-37% ww protein, 5-37% ww
Contains a heated mixture of ww carbohydrates and 0-20% of customary auxiliary substances. Customary auxiliary substances are, for example, water, emulsifiers, electrolytes, flavors, etc. Furthermore, the weight ratio of protein to carbohydrate is preferably 2:1 to 1:2. The presence of an emulsifier such as lecithin in an amount of 0.5-2% is desirable. The pH of the mixture before heating is usually 5.0-8.0
It is. Heating is done under mild conditions (typically 30 minutes,
100°C), but temperatures of 70 to 140°C can be used for 10 minutes to several hours (the shorter the time, the higher the temperature). When producing this reaction concentrate, water should preferably remain and the conditions of temperature and reaction time are chosen so as to obtain substantial amounts of precursors of representative compounds for baking butter, so that these precursors are The substance can be converted to a true baking butter-like flavor compound by further heating, for example under baking conditions. In butter-like concentrates, the concentration of intermediate compounds such as glycosylamines and Amadori rearrangement products is preferably relatively high, maltol,
Preferably, the amount of flavor compounds such as furanones and furfural is still relatively low. Further heating increases these amounts. In particular, the amount of (5-hydroxymethyl)-furfural is 135
C. for 10 minutes in a closed system to increase the butter-like concentrate so that after subsequent heating at least 6 times the volume is present. Preferably at least 10 times more (5-hydroxymethyl)-furfural is formed. 5-Hydroxymethyl-furfural is particularly formed when hexoses are used as starting materials, while furfural is predominantly formed when pentoses are used. The amount of maltol increases more slowly than 5-hydroxymethyl-furfural, but then at least twice the amount (often at least three times the amount) is observed after heating at 130 DEG C. for 10 minutes. The butter-like concentrate thus obtained is a yellow to brown fatty paste at room temperature and is stable on storage. The advantage of using a butter-like concentrate according to the invention instead of adding butter flavor to bakery products is that when adding a butter-like concentrate, the flavor is developed instead of being partially lost during baking. Another main benefit of this butter-like concentrate is that
Proposed EEC for natural flavoring substances
Manufactured from ingredients commonly used in bakery products using processes within the definition. Butter-like concentrates can therefore be used in bakery margarines, bakery fats, flour toning, improved flours,
It is advantageously used in bakery products such as cake mixes, baking aids and premixes, doughs (e.g. deep frozen), etc. to impart an excellent sweet buttery impression during actual baking. Thus, one aspect of the invention is butter-like concentrates and their production, while other aspects of the invention are bakery ingredients and bakery products such as actual baking products, other confectionery products, and their production. be. Regarding the amount of butter-like concentrate used in bakery products, it is of course the amount of butter-like concentrate calculated for baking or confectionery products;
50~20000ppm (1: ¹⁰⁶ ), preferably 500~
10000ppm (excluding water). In bakery ingredients such as margarine, especially baker margarine, concentrations are considerably higher and are typically
0.5-100 parts/1000 parts, preferably 1-50 parts/1000 parts
Department. The starting material for the butter-like concentrate is an oil, preferably a low melting point fat containing at least 25% butterfat, preferably at least 50% butterfat. It is also particularly suitable to add hydrogenated oils to the butterfat, such as soybean oil, palm oil, palm kernel oil, coconut oil, etc. As the protein substance, milk protein, particularly whey protein, skim milk powder, etc. are preferable. Casein alone is inferior. Preferably, the protein is spray dried, demineralized and unmodified. The carbohydrates used are monosaccharides or disaccharides. For example glucose, lactose, maltose and galactose are suitable. Monosaccharides are preferred, especially hexoses and pentoses. These ingredients often contain sufficient water to make a concentrate, so addition of water is not always necessary. Preference is given to using emulsifiers. Lecithin or mono/diglycerides are customary auxiliary substances suitable for this purpose. Preference is given to using 1-20% water. It is advantageous to add a residential electrolyte, such as phosphate, to promote the formation of flavor precursors. The butter-like concentrate according to the invention is a German paste with a Gardner value (1963) of 12-20, preferably 15-18. Another way to characterize color is Hunter Love, which gives the following parameters: L = 50, a/b = 0.4, (a ² + b ² ) ^1/2 = 20. This paste is easily worked into the fatty phase of margarine, cornstarch, etc. in the specified amounts.
Known flavoring ingredients such as diacetyl, lower lactones, etc. can also be added. It is sometimes advantageous to work the product in a colloid mill or a knife mill. For some applications it is recommended that the solids be removed, for example by filtration. By using standard formulations, baking products with an improved buttery impression can be produced when using the buttery concentrate according to the invention. Example 1 142.4 Kg of butterfat is melted in a reaction vessel, 1.6 Kg of mono/diglycerides, 27 Kg of undenatured whey protein concentrate (containing 78% protein, 4% lactose and 5.5% water). (obtained by ultrafiltration and spray drying) and 27 Kg of anhydrous glucose were added followed by 10 Kg of demineralized water. The temperature was then increased to 98-100°C in 20 minutes and the mixture was held at this temperature for 30 minutes. The volatiles were refluxed. The mixture was then cooled to 50°C, colloid milled at 47°C and then knife milled at 65-70°C.
The resulting product was a yellow/brown paste containing about 70% water. Fat-free dry solids was approximately 24%.
The amount of residual free carbohydrate was 10%. Gardner value is 16, Hunter Love parameter is L=47, a=
9.b=20. The butter-like concentrate thus obtained had a sweet, slightly butter-like flavor, but when heated to even higher temperatures, i.e. baking temperatures, it developed a distinct sweet baking butter-like flavor. This yellow/brown paste contains appreciable amounts of sweet, buttery flavor precursors, which can be determined by further heating in a closed system at 135°C for 10 minutes, especially when further amounts of 5-hydroxymethyl-furfural are formed. This was proven by the facts. Also, more maltol was formed. By degassing the concentrate by itself and after heating as described above, the Journal of American Chemical Society (JAOCS)
38 (1961), 40-44, the volatiles were collected and subsequently analyzed by gas chromatography and mass spectrometry. 28.3 times the amount of 5-hydroxymethyl-furfural, 3.1
It was determined that there were double the amount of maltol and 3.3 times the amount of hydroxymaltol. Example 2 Heat and melt 200Kg of butterfat in an open vessel, dissolve 2.5Kg of lecithin, add 50Kg of water, 40Kg of undenatured whey protein (as described in Example 1), 40Kg of anhydrous glucose, And the mixture was heated to a temperature of 130-140 °C. The volatiles were allowed to dissipate until a product with a crumb-like structure was obtained (approximately 30 minutes). This product was cooled to 50°C, crushed, and stirred to give a Gardner value of 18, 9%.
A brown paste-like product with slightly lower water content was worked up. Residual free carbohydrate content is 9%
It was hot. Further heating resulted in a baked butter-like flavor. The amount of 5-hydroxymethyl-furfural increased 34.9 times. Example 3 40Kg butterfat and 100Kg partially hydrogenated coconut oil (mp31°C) are mixed and melted in a reaction vessel to produce 1.65Kg mono/diglycerides, 30Kg sweetened buttermilk powder (35% protein,
42% lactose, 3% water) and 5Kg arabinose were added followed by 8Kg water. The temperature was then increased to 88-90°C in 15 minutes and the reaction mixture was held at this temperature for 15 minutes. The volatiles were refluxed.
The reaction mixture was then cooled to 50°C and worked up as described in Example 1. The concentrate obtained had a fairly sweet flavor with a slight coconut-like impression, but upon further heating at higher temperatures, i.e. baking temperature, a sweet, baking butter-like flavor was revealed. Furfural content is 10% with additional heat treatment at 135℃
It was found that the increase was up to 10.2 times when using a closed system. Example 4 75Kg butterfat and 70Kg partially hydrogenated coconut oil (mp31°C) are melted and mixed in a reaction vessel, 1.5Kg mono/diglycerides, 35Kg butter whey concentrate (39% protein, 13%
of lactose and 5% water) (from Colman, Belgium) and 20 Kg of anhydrous galactose were added, followed by 6 Kg of anhydrous galactose.
of water was added. The temperature was then increased to 98-100°C in 18 minutes and the reaction mixture was held at this temperature for 25 minutes. The volatiles were refluxed. The reaction mixture was cooled to 50°C and worked up as described in Example 1. The resulting buttery concentrate had a sweet, dairy flavor and revealed a sweet, buttery flavor that was evident upon further heating at higher temperatures, i.e., baking temperatures. It was found that the 5-hydroxymethyl-furfural content increased 19.8 times when the concentrate was further heat treated at 135° C. for 10 minutes in a closed system. Example 5 Bakery margarine for sweet biscuits: 93% Demineralized water 3% Modified starch 3.5% Sucrose 0.25% Citric acid 0.25% Aqueous phase consisting of potassium sorbate 17% (ww) and approx.: 50% Palm kernel oil 10% Hydrogenated fish oil (mp37°C) 10% Rapeseed oil (low in erucic acid) 30% Soybean oil 0.2% Mono/diglycerides 0.1% Manufactured on a votator (scraped surface heat exchanger) from a fatty phase consisting of 83% lecithin (ww) did. 8 ppm diacetyl 6000 ppm of the buttery concentrate of Example 1 was added to the margarine. Example 6 Bakery margarine for croissants (or so-called Danish pastry margarine) is: 86% demineralized water 2.4% Modified starch 5.5% Salt 5.5% Sucrose 0.4% Citric acid 0.2% Aqueous phase consisting of 17% (ww) potassium sorbate and Produced on a votator from a fat phase consisting of 83% (ww) 40% hydrogenated palm oil (mp42°C) 30% hydrogenated rapeseed oil (mp32°C) 15% soybean oil 15% lard (ww). 8 ppm diacetyl 6750 ppm of the buttery concentrate of Example 2 was added to the margarine. Example 7 A croissant has the following composition: 1000g Flour 40g Baker's yeast 25g Salt 100g Sucrose 300g Water 300g Made from milk dough. The dough was mixed. After this, it was placed in a tin can and covered to prevent the formation of a skin. For fermentation, the dough was kept at room temperature for 1 hour. The dough was then degassed and stored in the refrigerator overnight. Then the dough was cut into pieces. For the dough turn, the piece was rolled out into a rectangle and half of it was covered with pre-tempered margarine (total 500 g of pastry margarine from Example 6). The rolled out dough was then doubled up, covered with margarine, and the edges were joined. The dough was then folded once and folded into three layers, then folded once and folded into four layers (meaning single fold and double fold). The dough was flattened with a roll to a thickness of about 3 mm. For shaping, cut the dough into 20cm wide pieces.
Divide into 40-50g dough triangles. The croissant was cut into very long triangles with a height of 18-20 cm and a base of 9-10 cm. These were then rolled up several times. For further fermentation, the croissants were expanded under the cover of a fume hood or in a test chamber at 30-35°C. Baking was done briskly (at about 250° C.) without addition for about 12 minutes. Croix san twice, once
A thin layer of egg was applied before the final fermentation. Blanks, ie croissants without buttery concentrate, were similarly baked and the two types were compared for buttery odor and buttery taste by a panel of 105 experts. 30 people did not indicate a choice, 15 people chose a blank, but 60 people had results indicating a more butter-like croissant for the product containing the butter-like concentrate. This is a statistically significant result (α=0.01%). Example 8 Sweet biscuits are made of 500 parts margarine, 300 parts sucrose, 800 parts flour, 50 parts eggs, 20 parts skim milk powder,
It was prepared from a mixture consisting of 10 parts baking powder and 5 parts salt. Two margarines were used, one containing the butter-like concentrate of Example 5 and the other without this concentrate. After baking (baking temperature 170°C, baking time 20 minutes), the two types of sweet biscuits obtained were evaluated by a panel of 74 people. The odor and taste of the sweet biscuits were determined separately. The results are as follows. Regarding odor, 53% of people chose sweetened biscuits with butter-like concentrate, 19% chose sweetened biscuits without concentrate, and 28% indicated no choice. Regarding taste, 51% chose sweetened biscuits containing butter-like concentrate, 18% chose other products, and 31% indicated no choice. Example 9 In a deep pot with a heavy bottom, 360 g of sucrose, 270 g
of glucose, 560 g of skimmed milk, and 1.5 g of salt were heated and stirred until well mixed. The pan and contents were then heated to boiling, after which 160 g of vegetable fat (substantially palm kernel oil) was added and mixed for approximately 5 minutes. The contents of the next pot were divided into two parts. Each mixture was heated to 119° C. for the same amount of time under the same stirring conditions. Adding 2.5 g of the butter-like concentrate prepared in Example 1 to one heated mixture;
Other mixtures served as control samples. The temperature of both mixtures rose to 121°C within a few minutes. Both mixtures were added separately to a cooling slab of this material. After cooling, the taffy was cut into equal cubes and wrapped in wax paper.
Taffy containing butter-like concentrate was found to have excellent flavor.

Claims (1)

Claims: 1. Butter-like concentrates comprising 25-85% (w/w) oil or fat, containing at least 25% butterfat; 5-37% (w/w) oil or fat; ) protein, 5-37% (w/w) carbohydrates, and 0-20% (w/w) customary auxiliary substances, at a temperature of 70-140°C for a period of 10 minutes to several hours. A butter-like concentrate, characterized in that it comprises a mixture heated to. 2 The weight ratio of protein to carbohydrate is 2:1 to 1:
2. The butter-like concentrate according to claim 1, which is 3. The butter-like concentrate according to claim 1 or 2, wherein the protein comprises a milk protein. 4. The butter-like concentrate according to any one of claims 1 to 3, wherein the carbohydrate comprises a monosaccharide. 5. The butter-like concentrate according to any one of claims 1 to 4, from which solids (non-fat) are removed. 6 (5-hydroxymethyl)-furfural and its precursors and then heated at 135°C in a closed system.
6. A butter-like concentrate according to any one of claims 1 to 5, wherein the amount of (5-hydroxymethyl)-furfural is increased by at least 6 times by heating for 10 minutes. 7 by containing maltol and its precursors and then heating at 135°C for 10 minutes in a closed system.
A butter-like concentrate according to any one of claims 1 to 6, wherein the amount of maltol is at least doubled. 8 Bakery products containing 25-85% (w/w) oil or fat and at least 25% butterfat; 5-37% (w/w) protein; 5-37 % (w/w) of carbohydrates and 0-20% (w/w) of customary auxiliary substances, gently heated at a temperature of 70-140°C for a period of 10 minutes to several hours. Bakery products, characterized in that they contain concentrates. 9 The weight ratio of protein to carbohydrate is 2:1 to 1:
The bakery product according to claim 8, which is No. 2. 10. Bakery product according to claim 8 or 9, wherein the protein comprises milk protein. 11. Bakery product according to any one of claims 8 to 10, wherein the carbohydrate comprises a monosaccharide. 12. Bakery product according to any one of claims 8 to 11, wherein solids (non-fat) are removed. 13 containing (5-hydroxymethyl)-furfural and its precursors, then heated to 135°C in a closed system.
Bakery product according to any one of claims 8 to 12, wherein the amount of (5-hydroxymethyl)-furfural is increased by at least 6 times by heating for 10 minutes at . 14 by containing maltol and its precursors and then heating at 135°C for 10 minutes in a closed system.
Bakery product according to any one of claims 8 to 13, wherein the amount of maltol is at least doubled.