JPS6019447A - Spread such as margarin having natural butter flavor - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION Spreadable emulsions used as butter substitutes have generally become classified according to their oil content. Margarine generally contains 80% or more fat. Margarine is manufactured by mixing two phases: an oil phase and an aqueous phase.

Mixing of the oil is done in the margarine manufacturer's refiner, and colorants, typically carotene, can be added to the oil along with vitamins and emulsifiers. Approximately 16-181 parts of skim milk or water is added to the liquid phase along with flavorings, salt, and preservatives. Whey or powdered milk is used in margarine for flavor, although diet margarine must have 50 times fewer calories than regular margarine. However, these ingredients are not used in dietary margarine because they have an emulsion-breaking effect. Dietary margarine contains about 60 grams of water and about 35-30% oil.

The so-called 5spread is between margarine and edible margarine in terms of oil content.
In other words, it contains about 40-80% oil.

As used throughout the specification and claims of this application, the term spread such as pamargarine is meant to include all of the above-mentioned butter substitutes, namely margarine, edible margarine, and 1 spread. Besides that, the composition of the invention also refers to butter itself, since it is added to butter to enhance its butter flavor.

Marcarin itself is manufactured to be virtually free of cholesterol-kf, yet still has the same number of calories as butter.

Also, margarine has heretofore been unable to achieve the same desirable flavor as natural butter.

Although edible margarine and tin red, which is commonly sold in plastic tubs, are lower in calories than margarine, they are also less desirable from a flavor and texture standpoint.

All tin reds on the market, such as margarine, use the synthetic ingredient diacetyl in an attempt to impart a buttery flavor to the spread.

Some margarine products also use mixtures of diacetyl and butyraldehyde, butyl alcohol and butyric acid.

Attempts have been made to add tarter distillate to margarine for the purpose of imparting flavour, but when used alone for this purpose, the product is It was found that the flavor quickly deteriorated and it also became very brittle.

Similarly, lipolyzed cream has been tried as a flavoring agent for margarine, but when used alone for this purpose, the product is not stable and spoiled within 30 days. In order to have a smell like
I found it unsatisfactory. Furthermore, the flavor was hardly consistent from batch to batch and it was very difficult to maintain a good emulsion with these flavors.

Therefore, the main object of the present invention is to provide a tin red such as mar, garin, etc., which has a natural buttery flavor.

Another object of the present invention is to provide a composition of water-soluble distillate and oil-soluble degreased cream, which can be supplemented with a tinnitus such as margarine to impart a natural butter flavor. It is.

It is also an object of the present invention to provide a method for incorporating the compositions of the present invention into tin reds such as margarine to impart a natural butter flavor. Yet another objective is to impart a flavor that is maintained in a stable oil-in-water emulsion.

Yet another object of the invention is that all the spreads contain natural
(To provide a means for imparting butter flavor, and a means for enhancing even the natural butter flavor of butter itself.

In order to achieve the above-mentioned object, the present invention combines a water-soluble fermentation bacteria distillate and an oil-soluble lipolyzed cream or lipolysed butter oil at a ratio of 2-2 to 1 part of the water-soluble component.
A mixture of 0 parts of oil-soluble components, preferably 5-10 parts of oil-soluble components, imparts a natural buttery flavor to tin reds such as margarine.

If more than 20 parts of oil-soluble ingredients are used, the composition will have too much of a cheesy flavor. On the other hand, using less than 2 parts of oil-soluble ingredients will result in a product that is unbalanced in flavor and does not have the flavor of real natural butter.

The margarine or other spread of the present invention having a natural butter flavor consists of a margarine or other spread in which the above-mentioned flavoring agent is added in an amount of 0.05-2% by weight. Although this proportion is not critical, it has been found that adding less than 0.05% flavoring is insufficient to achieve the desired results. On the other hand, although it is possible to use more than 2 grams of flavoring, the additional amount is unnecessary and υ
Therefore, it should be avoided from an economic point of view.

If desired, spreads such as margarine can contain up to 3 ml of water-containing cellulose fibers.

The particle size of the cells and loin fibers is preferably 400μ or less,
More preferably, it is 50-200μ.

Particle sizes greater than 400 microns give the spread a gritty or fibrous texture.

The amount of cellulose fibers is highly dependent on the amount of moisture in the spread. Spreads with a moisture content of about 15 parts will require no cellulose fibers, or at most only a small amount, whereas spreads with high moisture content up to 60 parts will require about 0.5-3 parts of water content. A relatively large amount of cellulose fiber is required. If less than 0.051 cellulose fibers are used in the spread, the amount of fibers is insufficient to provide the desired texture for good spreadability. On the other hand, amounts in excess of 3 inches will cause the product to become coagulated and therefore lose its spreadability. Higher contents are used for high moisture content.

When used at preferred levels, the droplet cellulose fiber acts as a non-caloric moisture binder and improves the texture and mouthfeel of the tin red. Cellulose fibers also improve flavor impact in high moisture spreads.

According to a preferred embodiment of the invention, the water-soluble ferment distillate and the oil-soluble lipolyzed oil are both spray-dried and in this dried form are used to form an oil-in-water emulsion of a spread such as margarine. mixed with the resulting aqueous phase. A water-soluble coating of spray-dried material surrounds the lipolyzed oil and facilitates its dispersion in the aqueous phase. Therefore,
The method of combining flavor components of the present invention results in homogeneous and stable emulsions that cannot be easily made when lipolyzed oils or creams are used in liquid form. The water-soluble coating or carrier may be a conventional carrier such as non-fat dry milk, starch, corn syrup solids or malt dextrin. It has been found that starch hydrolysates with low dextrose equivalents are particularly suitable because they are readily soluble in water and are not highly hygroscopic. Dextrose per i (DI
) is less than 20, the carrier is placed as malt dextrin.

Lipolysed oils or creams are natural formal flavorings, and are known as either milk fat made directly from whole milk or butter oil made from butter, for example in U.S. Pat.
, 794,743, by culturing with lipase (Este 2,-ase) enzyme. During the cultivation period, the enzyme system catalytically dissociates fatty acids from the butterfat, resulting in a specific end product. The special action of the lipase system is to release intercalative flavorful fatty acids containing butyric, caproic and caprylic acids in very high molar concentrations, and additionally small amounts of long-chain fatty acids. In order to control flavor ripening in the final product, the system is heated to completely destroy enzymes and reduce bacterial counts to very low levels.

Lipolyzed cream or milk fat is disclosed in U.S. Pat.
No. 69993, by first treating with lactic acid-producing bacteria to produce lactic acid and then treating the milk fat medium acidified with lactic acid with rehase enzymes in the usual manner. Manufactured in the same way.

The fermentation bacteria distillate, which is the water-soluble component of the flavor of the present invention, is a mixture of flavor compounds distilled from cultured reduced skim milk. It contains flavor compounds intercalated at 2127 with water. Although the main component of fermenter distillate is diacetyl, fermenter distillate as a whole is characterized by the presence of other flavor substances produced by the bacteria used to culture the milk. Provides a much more pleasant flavor than synthetic diacetyl. Fermenter distillates are commercially available as "starter distillates."

In particular, by mixing the spray-dried flavorings all together with the aqueous phase of the spread, such as margarine, etc.
When added in an amount of -2% (-), the flavoring agent of the present invention gives spreads such as margarine a true natural butter flavor.

To obtain the natural butter flavor, the tin red must have a buttery flavor that is free of synthetic flavors and aromatic compounds. The flavoring agent must be homogeneously dispersed in the emulsion and must be effective to the user during use. 'On top of that,
The flavoring agent must also be stable when storing the spread under refrigeration for extended periods of up to 6 months, and must be stable upon heating and processing.

Known attempts to obtain the flavor of natural butter in spreads such as margarine have been to attempt to mix natural butter to a significant extent with marcarin, but this has resulted in both being expensive and cholesterol-free products. cannot be manufactured. In contrast, the compositions of the present invention provide a truly natural buttery flavor from natural ingredients. The flavor side threads are stable under refrigeration for at least 6 months in the presence of preservatives and antioxidants commonly used in tin reds such as margarine.

Furthermore, the flavor side yarns of the present invention are adapted for inclusion in high moisture content edible margarines.

The method of the present invention comprises combining a water-soluble fermentative distillate and an oil-soluble lipolyzed oil in a proportion of 2-20 parts (preferably 5-10 parts) of the oil-soluble component to 1 part of the water-soluble component. proportion of water, malt dextrin, or other carrier,
and, if desired, mixed together with other additives such as colorants.

When the flavoring base is used in conjunction with a low-calorie spread with a high moisture content, cellulose fibers with a particle size of 50-400μ can be used to reduce the cellulose content in the final product to the moisture content of the final spread. It is added in such an amount that the ratio is 0.5-34. The mixture is then dried. Drying is carried out by freeze drying, home mat drying, rotary drying, tray drying or spray drying. Spray drying is most preferred.

It has been found that the drying process imparts a particular effect on the final product in that penetrating undesirable flavor compounds are removed during the drying process.

The resulting flavor base is stable and does not deteriorate during storage. Moreover, this flavoring base can be more easily added into the spread because it can be mixed into the aqueous phase of the spread and completely emulsified with the aqueous phase before being added to the fat phase. It is possible.

The aqueous phase can also be dispersed into the oil phase by emulsifying with any common commercial emulsifier such as Tweens, 5pans or lecithin to form a paste. This paste can be used for the purposes of the present invention.

The following examples are presented to further illustrate the invention. However, the scope of the invention is not limited to the detailed description of this embodiment.

Example 1) 30 parts of Dariteen L-11 (Haarma
A commercial lipolyzed culture cream manufactured by N.N. & Reimer Co., Ltd.) was mixed with 3.0 parts of fermenter distillate, 0.2 parts of Annatto color, 0.02 parts of turmeric and 66 .78 parts of malt dextrin. Approximately 50 parts of hot water was added to this mixture and the mixture was thoroughly stirred and homogenized. This mixture formed a homogeneous emulsion in which two flavor components, an oil-soluble component and a water-soluble component, were evenly dispersed. This mixture was stored under refrigeration to minimize changes in flavoring during storage. However, this flavor system was unstable and had a limited shelf life.

Due to the lack of drying, the flavor system is unstable as noted. However, the flavoring system should provide a satisfying flavor if used in its fresh state.

Example 2) To 150 parts of the flavoring system described in Example 1, 50 parts of hot water were added. In that case, the flavorings are thoroughly mixed and
homogenized.

The homogenized mixture was spray dried in a conventional spray drying group.

The dehydrated product contained organoleptic ingredients that were lipolyzed cultured cream containing malt dextrin and fermenter distillate. This flavor system was stable and could be stored for long periods of time without appreciable change in flavor.

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

This example describes a preferred flavoring system that provides excellent flavor and provides a stable product that can be used over an extended period of time.

Example 3) 30 parts of Dariteen L-11 were mixed with 3.0 parts of fermenter distillate, 0.2 parts of Annatto color and 0.02 parts of turmeric. The mixture was heated to below about 150 ℃ and 17 parts of water were added to it. Add 0.05 parts Tween 60 and 0.05 parts Span 60 to this mixture.
was added as an emulsifier and the mixture was homogenized to obtain a uniform emulsion. This emulsion could be used as a flavor base with about 1.5 times the flavor intensity of the flavor base described in Example 2.

Example 4) Flavor base 7 as described in Example 2 in 295 parts of water
5 parts and 30 parts of common salt were added and mixed thoroughly. A homogeneous mixture was obtained.

This mixture was combined with 1600 parts of margarine oil (containing emulsifiers and preservatives) and then passed through a cold-sided heat exchanger according to the usual way in which margarine is manufactured.

The product was placed in a shallow container to form a soft margarine blend.

The product was then subjected to a taste test and compared to commercial margarine and lightly salted butter. The test was to evaluate the flavor of each product using an evaluation score ranging from fcO to 8.

0 - Does not have a buttery flavor.

Part 8 Has a flavor similar to real butter.

Butter was used as a control in the test and its rating was determined as 8. Test results showed that products made according to the invention had an average rating of 7.0, while commercially available margarine products had an average rating of 5.5.

Example 5) A product made according to Example 4 was stored under refrigeration for 6 months and evaluated.

No changes were observed in the flavor, color, or stability of the product.

As a result of the taste test, the product still received high marks.

Example 6) To 200 parts of the flavoring base described in Example 2, a particle size of 5
-250 parts of 0μ microcrystalline cellulose was added and mixed thoroughly.

This mixture was added to 970 parts water and 30 parts common salt and mixed thoroughly to obtain a homogeneous dispersion. To this dispersion, 750 parts of margarine oil (containing emulsifier and preservative) were added and mixed thoroughly to form an emulsion. The emulsion was then cooled in a heat exchanger according to the usual method of making edible margarine.

The product was placed in a shallow container and a soft edible margarine spread was obtained.

The product was evaluated and judged to be superior to commercially available edible margarine. According to the test results, the product was rated as having a true buttery flavor and a desirable mouthfeel. Commercial edible margarine was judged to be sticky, sticky, and with a chemical flavor.

This product was determined to be applicable even after four months of frozen storage.

Example 7) To 150 parts of the flavoring base described in Example 2, 40 parts of cellulose (particle size 50μ) and 30 parts of common salt were added and mixed thoroughly. This mixture was added to 480 parts of water and mixed thoroughly to create a homogeneous product. This homogeneous emulsion was cooled, added to 1300 parts of butter (no salt) and whipped in a mixer. Whipping was continued until a homogeneous product was obtained.

The resulting product was foamed butter that had less calories than butter and had an excellent buttery flavor.

This product was compared to commercially available foamed butter and commercially available foamed butter was also judged to have a superior buttery flavor.

Example 8) 100 parts of the flavoring base described in Example 2 and 3 parts of common salt
To 0 parts, 700 parts of water were added and the mixture was thoroughly mixed. This mixture was combined with 1170 parts of margarine oil (containing emulsifiers and preservatives) and then passed through a heat exchanger with a cold surface, in accordance with the usual manner in which margarine is made.

The product was placed in a shallow container and a soft light spread was obtained.

The product was subjected to taste tests and compared to commercially available light spreads. As a result, it was determined that product No. 9 was superior to commercially available light spreads in terms of flavor and texture. The flavor was also rated as pure and real buttery.

This product was judged to be applicable even after 4 months of frozen storage.

Example 9) To 1 part of the flavor base described in Example 2, approximately 0.2 part of water was added and the mixture was homogenized. This mixture was then added to 98.8 parts commercially available lightly salted butter and mixed thoroughly to create a homogeneous product.

The product was evaluated in a taste test to test its flavor quality and compared to commercially available butter.

This product was found to have approximately twice the flavor intensity compared to commercially available butter. The flavor of the product was also evaluated to be pure and true, with no aftertaste.

This method clearly demonstrates that the present invention can provide cost and/or calorie savings in a variety of food applications. For example, the product described in this example could replace twice the amount of butter in a cake.

This represents not only a reduction in calories but also a substantial cost savings.

Another possibility is to mix this flavor intensity double butter with an equal amount of margarine.

In this way, a butter/margarine mixture with the flavor of commercially available butter is obtained at a very low cost.

Example 10) To 1.5 parts of the flavor and ingredient base described in Example 2, 0.
3 parts water was added. This mixture is thoroughly mixed and
homogenized.

This paste was added to commercially available slightly salted foamed butter and mixed thoroughly to create a homogeneous product.

The product was judged to have a strong, pure and authentic putter flavor. This product could also be used commercially, for example as a pancake tosoping with significantly improved flavor.

Although the invention has been described with particular reference to specific embodiments, it is understood that various modifications and changes can be made and that such modifications are contemplated within the scope of the appended claims. , it is clear that this is something that will be considered.

Patent applicant: Cumberland Backing Corporation Patent attorney 11) Minoru Takao Maruyama

Claims (1)

[Scope of Claims] 1. Contains fermentation bacteria distillate as a water-soluble component, which is uniformly dispersed between lipolyzed cream or lipolyzed butter oil, and the proportion thereof is 1
A composition for imparting a natural putter flavor to a butter substitute spread, characterized in that the oil-soluble component is in an amount of 2 to 20 parts to 1 part of the water-soluble component. 2. The oil-soluble component is 5- to 1 part of the water-soluble component.
Composition according to claim 1, characterized in that it is present in an amount of 10 parts. (v) The composition according to claim 2, at a concentration of about 0.05
- A butter substitute spread with a natural putter flavor, characterized in that only 2 parts by weight are dispersed therein. 4. In addition, the spread has less than 3 ml of moisture, about 400μ
Tin red according to claim 3, characterized in that it contains cellulose fibers with a particle size not larger than that of the tin red. 5. The spread according to claim 4, wherein the cellulose fibers have a particle size of about 50-200μ. 6. The composition according to claim 1, further comprising a carrier. Composition according to claim 6, characterized in that the carrier is selected from skimmed milk powder, starch, corn syrup solids, or malt dextrin. a. The composition according to claim 6, wherein the carrier is malt dextrin. 9 Mixing the water-soluble component, oil-soluble component and carrier,
then drying the resulting mixture so that the oil-soluble and water-soluble components are surrounded;
A method for producing the composition according to claim 6. 10. The method according to claim 9, characterized in that the drying is carried out by spray drying. and Claims consisting of drying the water-soluble and oil-soluble components and then mixing the resulting dry components with an aqueous phase from which a spread, such as margarine, is made and dispersing these components therein. A method of manufacturing the spread according to paragraph 3.