JPS6158554A - Flavor substance having butter note and its production - 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 The use of flavor substances to improve the edibility of foods is well known and has long been common practice in commercial, domestic, industrial and public settings. In particular, flavor substances that can impart savory odors, tastes and mouth sensations similar to natural meat to foods are highly desirable.

Unfortunately, the application of meat-like flavor substances designed to impart desirable odors, tastes and mouth sensations is limited by adverse factors such as cost, stability and convenience.
blocked. For example, flavor materials containing actual meat ingredients are impractical due to cost or susceptibility to deterioration during storage. Furthermore, the use of sterilization or other preservation techniques can be detrimental to the actual meat components contained therein, and may even detract from the desired natural meat flavor.

In the past, several flavor materials have been developed that not only reproduce natural meat flavor, but also attempt to overcome the problems cited above. For example, it has been common practice to use artificial meat-like flavoring substances or meat extracts, which are highly dependent on the spectrum of spices, to regenerate and impart meat-like flavors to foods.

Unfortunately, such techniques have been less desirable. Spice compositions are generally incapable of revealing natural meat flavors, and one-way extracts have encountered cost, processing, and stability disadvantages.

Hitherto, it is well known to enhance the natural meat flavor of foods with fatty substances, carbohydrates, amino acids and other non-amino acid-like substances. Two such examples in particular are described in US Pat. Nos. 3,493,395 and 3,532,514. These use a mixture of amino acids, carbohydrates, and fatty substances such as fatty acids and fatty acid triglycerides to impart meat flavor to foods. Another example is as shown in U.S. Pat. Discloses a meat flavor material obtained from the reaction product of. Yet another example is described in U.S. Pat. No. 3,532,5.15, in which an artificial meat flavoring material is prepared by reacting a repose moiety-containing material, preferably nucleotide, with an amino acid in the presence of water at high temperature. Manufactured by If desired, the specific aldehyde is then added thereto in combination with the methyl sulfide. Yet another well-known technique uses soot as a means of imparting meat flavor to fried foods. U.S. Pat. No. 4,169.9 (31) contains a mixture of fat-based triglycerides having acyl groups, a volatile artificial meat flavor component, and a stabilizer to reduce the volatility of the flavor paste fat upon heating. A method of enhancing the meat flavor of foods using enzymes is also disclosed. For example, U.S. Pat. Discloses a method for improving the flavor and texture of food products by soaking them in an aqueous solution containing alpha-amylase. In U.S. Pat. The resulting emulsion is enriched with flavor substances containing processed fats and proteins, which are emulsified and treated with an enzymatic composition of lipases and proteases.However, in order to achieve the flavor substances, the mixture is subjected to the necessary enzymatic reactions at high temperatures. maintain.In addition,
Crocco, S: New Way to Mod
ify Flavor, Food Engineer
ing Inter-nation (10), 1
(9): 9-10.12 (September, 1976) suggested that food flavors can be produced by the interaction of specific enzymes and specific chemical substrates. For example, enzyme-modified cheese products have been used in formulations to enhance or enhance the flavor of cheddar cheese. Additionally, there are methods of providing flavoring substances that not only impart meat flavor to a food product, but also impart its mouthfeel. U.S. Pat. Nos. 4,076,852 and 4,082,565 disclose techniques for imparting meat flavor and mouthfeel, in which eggs or enzymatically digested products thereof, poultry meat or other meat powders are Alternatively, a mixture of these enzymatic decomposition products and sulfur compounds and other free amino acids and/or polypecitides is used to achieve the above technique.

Commercially, in the home, industrially and in public areas, there is a continuing and significant need to provide flavor substances capable of imparting a variety of flavors and mouth sensations to foods that more closely resemble or enhance natural flavors. The trend towards flavor substances that can be stored for periods of time without rancidity, contamination or deterioration is clear from the brief overview above.

SUMMARY OF THE INVENTION The present invention provides flavor substances and methods for their production that are adapted to impart a more natural and enhanced flavor with a buttery note to food products.

Importantly, a pata uniform flavor with animal or meat notes and enhanced mouth sensation is also achieved. The novel flavor substances include enzyme-modified milk fat and fatty substances, in such proportions as to obtain the desired putter flavor and, if desired, a mouth sensation with animal or meat notes. The new method for producing flavor substances allows this substance to be stored for a considerable period of time without becoming rancid, contaminated or spoiled. In accordance with the teachings of the present invention, flavor substances can be prepared in advance in a ready-to-use form and stored in food products, such as fast, frozen, instant and snack foods, for subsequent use and demand.

It is an object of the present invention to derive a more natural putter and animal flavor and mouthfeel from fatty substances when derived from enzyme-modified milk fat and animal fat, respectively, and if desired any other flavoring agent to provide novel flavor substances. It is also an important purpose. In the formulation of these new flavor substances, enzyme-modified milk fat is mixed with fatty substances at compatible temperatures.

Preferably, the enzyme-modified milk fat is selected from the group consisting of enzyme-processed butter, enzyme-processed butter oil, enzyme-processed cheese, enzyme-processed cream, or any mixture or equivalent thereof. Preferably, the fatty substance is selected from the group consisting of fatty acids and fatty acid glycerides. When a flavor substance having a flavor and mouth feel that more closely resembles natural meat is desired, the preferred fatty substance is from the group consisting of bacon grease, pork fat, poultry fat, Schuitz, tallow, or any mixture or equivalent thereof. It is preferable to select. Any flavoring agents that can be added to these novel flavoring substances are preferably selected from the group consisting of sulfur-containing compounds, amino acids or any mixture thereof. Furthermore, these novel flavor substances according to the invention can thus contain preservatives if desired.

Another important objective of the present invention is to seek to impart natural butter, animal flavor and mouth feel from these novel flavoring substances, if desired, to food products. Essentially to accomplish the above, these flavoring substances are mixed, heated, fried, or subjected to any other equivalent means in sufficient quantities to impart the desired properties to the selected food product. Can impart intense flavor and mouth feel.

The present invention allows for the provision of enhanced natural butter, optionally animal flavor, and mouthfeel to food products at lower cost, with greater stability, and with greater convenience.

These and other objects of the invention and its advantages will become more apparent from the following detailed description, examples, and claims.

In its presently preferred form, the novel flavor substances of the invention are adapted to impart a buttery note to food materials. Essentially, the present invention is directed to the use of enzyme-modified milk fat and fatty substances that constitute an essential part of a flavor system with butter flavor and mouthfeel. In addition, when one fatty substance is derived from animal fat, tallow flavor and mouthfeel are imparted to the food product as well. More particularly, the novel flavor materials of the present invention include products made by a process that includes mixing enzyme-modified milk fat and a fatty material and heating the mixture to provide a flavor material with a buttery note.

As used herein, the term "butter note" refers to those characteristics of the flavor provided by the present invention that have the enhanced natural mouth feel, taste and odor of butter derived from milk fat. The flavor materials of the present invention are adapted to impart flavor, mouthfeel and odor characteristics to foodstuffs that more closely resemble and enhance the characteristics of natural butter flavors and such flavors, with desirable aromatic notes. "Note" is a term that generally refers to the taste, odor, and mouth sensation of a desired flavor. Furthermore, throughout the specification “fatty substances”
is cited, which includes both solid and liquid edible fatty substances.

The novel flavor substances of the present invention include fatty substances selected from the group consisting of fatty acids and fatty acid glycerides or equivalents thereof. The terms "oil" and "fat" are used synonymously herein.

However, fats include hard fats selected from animal fats and vegetable oils and fish oils. Preferred hard fats are babassu oil, bacon grease, coconut oil, corn oil,
It may be selected from cottonseed oil, pork adipose tissue, poultry adipose tissue, lard, palm oil, palm kernel oil, rapeseed oil, shortening, sunflower oil, Schuitz, sunflower oil, tallow or any mixture or equivalent thereof. However, it is also understood that fatty substances may include liquid oils intimately mixed with hard fats so long as the admixture meets the general qualifications as a fatty substance that can be used to formulate the fatty substances of the present invention. Ru. Good-1:1. Liquid oils include corn oil, cottonseed oil, olive oil, rapeseed oil, rapeseed oil, safflower oil, shortening, soybean oil, sunflower oil,
Vegetable oils, or any mixtures or equivalents thereof, most preferred are cottonseed oil and vegetable oils.

The edible fat used in the fatty material of the present invention can be selected from the group consisting of fatty acids, fatty acid glycerides, and the like. According to a further preferred embodiment of the invention, it is understood that if it is desired to impart animal notes to the food material, the preferred fatty substances are selected from fats of animal origin. In particular, the animal fat may be selected from the group consisting of bacon grease, pork fat tissue, poultry fat tissue, Schuitz, tallow, or any mixture thereof, or other suitable equivalents. According to the invention, fatty substances can include fat admixtures derived from animal fats, vegetable oils, and the like. The precise nature or amount of the admixture itself is not critical as long as it can impart a flavor, mouthfeel and odor to the food product that closely resembles natural animal notes if desired.

Additionally, the novel flavoring material preferably comprises enzyme-modified milk fat in an amount of about 1 to about 50% by weight of the flavoring material. As used herein, the term "enzyme-modified milk fat" refers to the denaturation reaction product of enzymes derived from dairy fats. Such enzyme-processed milk fat is generally "cheese-like" in nature. Thus they characteristically have a texture resembling a cream paste or whipped patter and are highly aromatic. Examples of enzyme-modified milk fats that can be used in accordance with the principles of the present invention include lipolyzed dairy fats such as lipolytic butter oil, lipolytic cream, and the like. However, enzyme-processed milk fat, enzyme-processed butter, enzyme-processed butter oil, enzyme-processed cheese, etc.
Preferably, it is selected from the group consisting of enzyme-processed cream, or any mixture or equivalent thereof, most preferably enzyme-processed butter oil and enzyme-processed cheese. Further in accordance with the present invention, any dairy fat, etc. that has been processed or modified by means other than enzymes can also be used as a substitute for or in combination with enzyme-modified milk fat to impart desirable putter flavor and mouthfeel to the food product. .

The use of enzyme-modified milk fat and fatty substances in these new flavor substances offers several advantages. The unique combination imparts stability to the flavor material that can be pre-made and stored for significant periods of time without undergoing significant rancidity or deterioration. However, it is desirable to refrigerate these novel flavor substances when not in use. Further, as cited above, enzyme-modified milk fat can be reacted with fatty substances to impart a unique and desirable putter flavor and mouthfeel to the food product. If the selected fatty substance is derived from animal fat, the flavor substance imparts patter and animal flavour, mouth feel and odor to the food product at the same time. For example, if the fatty substance component includes animal fat used in fried products such as French fries, or a mixture of animal and vegetable fats, the use of these novel flavor substances will add to the general consumption appeal of the fried product. Provides a unique putter flavor and mouth feel with enhanced animal flavor and mouth feel that improves. Furthermore, if so desired, the amount of animal fat required for the animal-plant mixture used in the fried food product may include one or more of the novel flavor substances of the present invention, such as enzyme-modified milk fat, added thereto together with the animal fat. By adding them, the desired animal notes imparted to food products can be reduced without overpowering, thereby lowering the cost of producing these flavor substances. Furthermore, the physical properties of these novel flavoring materials allow them to be advantageously incorporated into food products such as fast, frozen, instant and snack foods to impart desired flavor and mouthfeel. The amount and type of fatty substance selected determines the intensity and type of note imparted to the food product.

According to yet another aspect of the invention, optional flavoring agents and preservatives can be intimately mixed with these flavoring substances. For example, the flavoring material may be prepared by mixing the flavoring material and the sulfur-containing compound in amounts sufficient to impart the desired intensity of flavor and heating until a flavoring material capable of imparting animal flavor and butter notes is produced. It is more suitable for imparting animal flavoring to foodstuffs containing the products produced by the method. "Sulfur-containing compounds"
The terms include sulfur-containing amino acids, lower alkyl mercaptans, lower alkyl sulfides, lower alkyl disulfides, aminoalkanesulfonic acids or salts thereof,
For example, aminoethanesulfonic acid sodium salt (taurine),
means their inorganic salts, hydrogen sulfide or any combination thereof. Such inorganic sulfur compounds have the formula MSx
(In the formula, M is an alkali metal (soda or potassium)
, an alkaline earth metal (e.g., calcium or magnesium), and ammonium, Sx is selected from the group consisting of sulfide, pre-resulfide, and sulfhydrate] .

If hydrogen sulfide or lower alkyl mercaptans are used, it is necessary to adjust the amount used to avoid overwhelming the product aroma with the mercaptan or hydrogen sulfide aroma.

Lower alkyl mercaptans and sulfides are 1 to 6
Preferably, it contains up to 5 carbon atoms.

Preferably, the lower alkyl disulfide contains 1 to 3 carbon atoms. Cystine, cystine, methionine, thiamine, taurine, or any mixture thereof, and their acid salts, such as cysteine hydrochloride, are particularly preferred sulfur-containing compounds.

Cystine and cystine are sulfur-containing amino acids that are readily available as free amino acids or as both acid and base salts. Preferably, acid salts, especially halogen acid salts such as hydrochloride, are used.

The inorganic sulfur-containing compounds include sodium bisulfide and sodium sulfide. Instead of soda compounds, potassium, calcium and ammonium or substituted ammonium-modifying compounds can be used. However, any such compounds used must be capable of being mixed with flavor substances to provide the specific natural meat flavor desired.

Other organic sulfur-containing compounds useful in the practice of this invention include methyl mercaptan, ethyl mercaptan and brol mercaptan, dimethyl sulfide, diethyl sulfide and methyl ethyl sulfide.

As used herein, the term "sulfur-containing compound" includes thiamine or thiamine precursors or acidic or basic salts of thiamine. However, such thiamine salts or thiamine precursors or thiamine itself are preferably used in addition to the other "sulfur-containing compound 1" of the present invention.

Similarly, the flavoring material may be further mixed with amino acids in amounts effective to impart the desired intensity of flavor and heated until a flavoring material capable of imparting animal flavor and butter notes is produced. is more suitable for imparting animal flavor to foodstuffs containing products derived from the invention. Amino acids include alanine, arginine, aspartic acid, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, phenylalanine, proline, serine, tryptophan, tyrosine,
Preferably, it is selected from the group consisting of valine, or any mixture thereof, and most preferably alanine. In carrying out this aspect of the invention, amino acid sources include proteins, hydrolyzed proteins, free amino acids, both acid and base salts, or any other suitable source, natural or synthetic. Preference is given to using acid salts, especially halogen salts, as for cysteine. It is understood that, according to embodiments of the invention, the sulfur-containing compounds or amino acids are intimately mixed with each other on their own or with flavor substances in any mixture thereof. Furthermore, if the fatty substances are selected from animal fats, these novel flavor substances can impart animal flavors and animal and butter notes to the food product.

Further in accordance with the invention, if desired, BHA and BHT
Preservatives such as can be added to the novel flavor materials of this invention without departing from the scope or spirit.

In another preferred embodiment, the flavor material is useful as a soot composition to impart a buttery and, if desired, animal note to the food product fried therein. As described herein, animal and butter notes include fatty substances, %r bacon grease, pork adipose tissue, poultry adipose tissue,
Schuitz, tallow or any mixture or equivalent thereof, and enzyme-modified milk fat, respectively. The novel flavor substances of the present invention can therefore be used in any number of soot operations or in any number of food products to impart a butter note or animal and butter notes to the soo food products in which they are sooted during extended frying periods. can.

The term "soot" refers to the heating of a food product partially or completely immersed in a soot composition flavored with the flavoring substances of the present invention. Oil and soot operations commonly performed in domestic and commercial, industrial or public heating operations are considered to be within the process of the present invention. Repetitive cycles of soot operations, which are customary in restaurants and fast food cooking, are likewise conceivable. According to the present invention, these flavor substances are otherwise mixed with the food product, heated, etc. to impart a butter note or an animal and butter note to the food product.

In a further preferred embodiment, the present invention provides a flavored food product with a butter note or an animal and butter note comprising mixing the novel flavor substances described herein with the food product in an effective amount to impart a note of desired intensity. Intended. According to the invention, the food product is selected from the group consisting of carbohydrates, proteins or any mixture thereof. For example, such foods include bacon, beef, cheese, cheese products, corn products, dehydrated potatoes, dough,
Contains eggs, fish, ice cream, margarine, milk, dairy products, mutton, pork, potatoes, potato products, poultry, veal, or vegetables. In particular these flavor substances are combined with snack foods such as cheese twists, corn curls, potato chips etc., fast foods such as French fries and instant foods such as potato flakes to impart butter notes or animal and butter notes to these. That is advantageous. As mentioned above, the flavoring substances mixed with the comestibles may further include optional meat flavoring compounds to enhance the meat flavor imparted thereto. Further in accordance with the present invention, the comestible and flavoring substances can be included in amounts to provide a flavored comestible containing the desired flavor with reduced calories.

In another preferred embodiment, the novel flavor material of the present invention is produced by a method comprising mixing enzyme-modified milk fat and a fatty material and heating the mixture to provide a flavor material with a buttery note. More specifically, the method comprises (a
,) selected from the group consisting of enzyme-processed butter, enzyme-processed butter oil, enzyme-processed cheese, enzyme-processed cream, or any mixture thereof, from about 1 to about 1% by weight of the mixture.
(b) mixing enzyme-modified milk fat in an amount of about 50% by weight with a fatty substance selected from the group consisting of fatty acids and fatty acid glycerides;
heating the product mixture at a temperature between 600°C and 600°C, thereby producing a flavor substance capable of imparting a butter note to food products. According to the methods disclosed herein, the fatty material is initially heated to a temperature of about 50°C to about 300°C.
'C and cooled before mixing with the enzyme-modified milk fat. The purpose behind first preheating and then cooling the fatty material is to minimize the amount of burnt that the enzyme-modified milk fat undergoes, thereby improving flavor quality.

It is further believed that by mixing the enzyme-modified milk fat and any flavoring compounds with fatty substances at elevated temperatures, the solubility of the enzyme-modified milk fat and flavoring compounds will be increased, resulting in improved migration and dispersion into the fatty substances. It will be done. It should be noted that in accordance with the present invention it is preferred but not necessary to filter the flavor material after heating. Filtering these materials removes undesirable combustion materials, such as carbonaceous materials, and enhances the overall flavor and appeal of the flavor material.

Additionally, there are other adverse factors that affect the stability of these flavor substances, such as moisture, which contributes to their rancidity, contamination, and deterioration. In order to provide a product according to the invention which is pre-produced in ready-to-use form and is stable thereafter and upon demand for use, it is desirable to further heat the mixture until it is substantially free of moisture. Furthermore, these flavor substances are highly aromatic and contain about 3 to
It is also very unpleasant due to the presence of short chain acids of about 8 carbon atoms. In order to reduce or eliminate these undesirable short-chain acids from the flavor substances, the method of the invention further comprises subjecting these flavor substances to an additional volatilization step or separately solvent extracting them, for example with alcohol or other satisfactory solvents, Alternatively, the short chain acids present can be removed by appropriate means.

Furthermore, according to the novel method of the present invention, additional flavoring agents such as the above-mentioned sulfur-containing compounds or amino acids or any mixture thereof are added to enhance the meat flavor of the material, which is then heated. It may be desirable to further heat these mixtures to ensure proper distribution of any flavoring compounds throughout the mixture as discussed.

The invention, its principles and objects, and its various aspects and advantages will be better understood by reference to the detailed description illustrating the manufacture of flavoring substances, flavored comestibles and their formulations.

It produced poor flavor materials and was generally stable at room temperature. However, it was preferred to store it in the refrigerator to minimize rancidity, contamination, and deterioration when not in use.

Example 1 This example describes the method used to produce flavor substance A or B. A flask equipped with a stirrer, a thermometer and a heating mantle was charged with the enzyme-modified milk fat and fatty material of flavor substance A or B. The contents of the flask are approximately 1
The mixture was refluxed for about 1 hour at a temperature of 00°C. Therefore, a substantial amount of water is absorbed at a temperature of about 50°C and a pressure of about 35 mHg).
(roto) Distilled using a vacuum evaporator.

Example ■ This example describes a method for making flavor substance C.

A flask equipped with a stirrer, a thermometer, and a heating mantle was charged with Flavor Material C, enzyme-modified milk fat and fatty material. The contents of the flask were heated to a temperature of approximately 280°F. The contents of the flask were then cooled to a temperature of about 150'F and a preservative was added. The product mixture was then filtered.

EXAMPLE ■ This example describes a method for making flavor substances DH. To a separate flask equipped with a stirrer, thermometer and heating mantle were added the enzyme-modified milk fat of flavor substances D to N, the fatty substances and, if appropriate, the sulfur-containing compounds and amino acids. The contents of each flask were heated to a temperature of approximately 280'F. The contents of the heir flask were then cooled to a temperature of approximately 190°F+ and a preservative was added. All product mixtures except E were then filtered through cheesecloth. Flavor substance E was not filtered. Flavors I and J are approximately 280″F
+ temperatures for approximately 28 minutes and 62 minutes, respectively. The cooling time for both flavor substances I and J is approximately 18
It was a minute.

Example ■ This example describes a method of manufacturing flavor substance O.

A flask equipped with a stirrer, a thermometer, and a heating mantle was charged with enzyme-modified milk fat with 0 flavor substances, fatty substances, sulfur-containing compounds, and amino acids. The contents of the flask are approximately 270
Heated to a temperature of °F. After that, the contents of the flask are approx.
Cooled to a temperature of 90'F and added preservative. The product mixture was then filtered.

Example V This example describes a method for producing flavor substance P.

A flask equipped with a stirrer, a thermometer and a heating mantle was charged with the fatty material of flavor substance P. The fatty material in the flask was heated to a temperature of approximately 280°F'.

The fatty material was then cooled to a temperature of about 265'E? and enzyme-modified milk fat was added. The contents of the flask were then further cooled to a temperature of about 190'F and a preservative was added. The product mixture was then Filtered.

Example ■ This example describes a method for making flavor substance Q.

Flavor Material Q fatty material was placed in a flask equipped with a stirrer, thermometer and heating mantle. The fatty material in the flask was heated to a temperature of approximately 280°F+.

The fatty material was then cooled to a temperature of about 260° F. and the enzyme-modified milk fat, sulfur-containing compounds, and amino acids were added. The contents of the flask were then further cooled to a temperature of about 180°F and a preservative was added. The product mixture was then filtered.

Example ■ This example describes a method for producing flavor substance H.

A flask equipped with a stirrer, a thermometer, and a heating mantle was charged with Flavor Material R, enzyme-modified milk fat and fatty material. The contents of the flask were heated to a temperature of approximately 140°C. The resulting mixture was then filtered on fire.

Example ■ This example describes a method for producing flavor substance S.

A flask equipped with a stirrer, a thermometer and a heating mantle was charged with Flavor Substance S, enzyme-modified milk fat and fatty material. The contents of the flask were heated to a temperature of approximately 115°C.

The resulting mixture was then filtered.

Example ■ This example describes a method for producing flavor substances T or U.

An etaflask equipped with a stirrer, a thermometer and a heating mantle was charged with the enzyme-modified milk fat and fatty material of flavor material T or U. The contents of the flask were heated to a temperature of approximately 125°C. The resulting mixture of flavor substance T was then filtered. Flavor substance U was not filtered.

Example X This example describes a method for producing flavor substance V.

Flavor Substance V enzyme-modified milk fat and fatty material were added to a flask equipped with a stirrer, thermometer and heating mantle. The contents of the flask are heated to a temperature of about 80-900C for about 60 minutes.
It was heated for a minute. The product mixture was then filtered.

The following flavored comestibles were prepared from the comestibles and the flavoring materials produced as described above.

EXAMPLE This example describes 120 volts of ground bacon and 264 grams of flavor material H melted and mixed together. The flavored pepperoni food product thus produced. The resulting mixture was mixed with any flavoring agents.

EXAMPLE ■ This example shows a flavored cheese and bacon food product made from 25 tons of melted bacon and 252 flavor substances H melted and mixed together.

The resulting mixture was mixed with 5 (31) cheese powders.

EXAMPLE ■ This example shows a flavored cheese and pepperoni food product made from 152 Beperoni Flavor and 352 Flavor Substances H melted and mixed together. The resulting mixture is 50
2. Mixed with cheese powder.

EXAMPLE
This shows a putter flavored food produced from.

Example W This example shows a flavored Italian sausage made from 5 (31) smooth fat bacon and 250 t of flavor substance H melted and mixed together.

The resulting mixture was mixed with any flavoring agents.

Example XV1 This example shows a flavored potato flavor 2 food product made from 650f artificial, natural potato flavor and 625f flavor substance G mixed together.

EXAMPLE

The resulting mixture was mixed with any flavoring agents.

Example X■ In this example, the flavor is animal-vegetable mixed fry fat, 0.
Figure 3 shows flavored frozen French fries derived from 3 flavors of flavor substance G and any other flavoring agents. The frozen potatoes imparted flavor to the sooty potatoes in the mixture.

Example ■ This example shows flavored French fries whose flavor is derived from a mixture containing 100 Of mixed animal-vegetable frying fat, 20 g of flavor substance P and any other flavoring agents. The potatoes imparted flavor to the sooty potatoes in the mixture.

Example■ This example uses Wesson (wesson) whose flavor is 10009.
1) relates to flavored French fries derived from a mixture comprising oil, 10 flavoring substances and any other flavoring agents. The potatoes imparted flavor to the sooty potatoes in the mixture.

Example W This example uses Wetsson oil whose flavor is 100Of, 20Of
The present invention relates to flavored French fries derived from a mixture comprising a flavoring agent of f and optionally other flavoring agents. The potatoes imparted flavor to the sooty potatoes in the mixture.

Example ■ This example uses Wesson oil whose flavor is 10009, 2 (
The present invention relates to flavored French fries derived from a mixture comprising flavor substance P of No. 31 and any other flavoring agent. The potatoes imparted flavor to the sooty potatoes in the mixture.

Of course, the invention may be carried out in other specific ways than those specifically shown without departing from the spirit or essential characteristics thereof. Accordingly, this embodiment is to be considered in all respects as illustrative and not as limiting. All changes that come within the meaning of the appended claims and their range of equivalency are to be embraced by the invention.

Claims (1)

Claims: (1) A method for producing a flavor substance having a butter note, characterized in that the enzyme-modified milk fat and the fatty substance are mixed and the mixture is heated to provide the flavor substance. (2) The method according to claim 1, characterized in that the mixture is heated until it substantially no longer contains water. 3. The method of claim 1, further comprising: volatilizing the mixture until it is substantially free of short chain acids of about 3 to 8 carbon atoms. 4. The method of claim 1, further comprising extracting the carboxylic acid of about 3 to about 8 carbon atoms from the mixture with a solvent. (5) The method according to claim 4, wherein the solvent is alcohol. (6) The method according to claim 1, characterized in that a sulfur-containing meat flavoring compound is added to the mixture and heated until the meat flavor is developed. (7) The sulfur-containing meat flavoring compound is a group consisting of sulfur-containing amino acids, lower alkyl mercaptans, lower alkyl sulfides, lower alkyl disulfides, aminoalkanesulfonic acids or salts thereof, inorganic sulfur compounds, hydrogen sulfide, or any of these. 7. A method according to claim 6, wherein the method is selected from a mixture of: (8) The method of claim 6, wherein the sulfur-containing meat flavoring compound is selected from the group consisting of cysteine, cystine, methionine, thiamine, taurine, or any mixture thereof. (9) Claim 1, characterized in that amino acids are added to the mixture and heated until the meat flavor is developed.
The method described in section. (10) A patent in which the amino acid is selected from the group consisting of alanine, arginine, aspartic acid, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, phenylalanine, proline, serine, tryptophan, tyrosine, valine, or any mixture thereof. The method according to claim 9. (2) Milk fat is enzyme-processed butter, enzyme-processed butter oil,
2. The method of claim 1, wherein the cheese is selected from the group consisting of enzyme-processed cheese, enzyme-processed cream, or any mixture thereof. (2) Fatty substances include babassu oil, bacon grease, butter fat, coconut oil, corn oil, cottonseed oil, pork fat tissue, poultry fat tissue, lard, olive oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, and safflower oil. 2. A method according to claim 1, wherein the oil is selected from the group consisting of: , skittlening, soybean oil, sunflower oil, suet, tallow, vegetable oil, or any mixture thereof. (13) (a) from the group consisting of enzyme-processed butter, enzyme-processed butter oil, enzyme-processed cheese, enzyme-processed cream, or any mixture thereof, in an amount from about 1% to about 50% by weight of the mixture; (b) mixing a selected enzyme-modified milk fat with a mixture comprising a fatty substance selected from the group consisting of fatty acids and fatty acid glycerides; and (b) at about 50°C until the milk fat is substantially mixed with the fatty substance.
Claim 1, characterized in that it comprises the step of: heating the product mixture at a temperature of up to about 300<0>C, thereby producing a flavor substance capable of imparting a butter note to food products. the method of. (14) The method according to claim 13, characterized in that a sulfur-containing meat flavoring compound or an amino acid or any mixture thereof is added to the mixture and heated until the meat flavor is developed. (15) A flavor substance adapted to impart a butter note to a food product comprising the product produced by the method of claim 1. (16) The flavor substance according to claim 15, wherein the milk fat is selected from the group consisting of enzyme-processed butter, enzyme-processed butter oil, enzyme-processed cheese, enzyme-processed cream, or any mixture thereof. (17) Fatty substances include babassu oil, bacon grease, butter fat, coconut oil, corn oil, cottonseed oil, pork fat tissue, poultry fat tissue, lard, olive oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, and safflower oil. 16. A flavoring substance according to claim 15, selected from the group consisting of: , skittle, soybean oil, sunflower oil, suet, tallow, vegetable oil, or any mixture thereof. (18) A sulfur-containing meat flavoring compound selected from the group consisting of sulfur-containing amino acids, lower alkyl mercaptans, lower alkyl sulfides, lower alkyl disulfides, aminoalkanesulfonic acids or salts thereof, inorganic sulfur compounds, hydrogen sulfide, or alanine. , arginine, aspartic acid, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, phenylalanine, proline, serine, tryptophan, tyrosine, valine, or any mixture thereof. Flavor substance according to range 15. (19) The flavor substance according to claim 15, further comprising cysteine, cystine, methionine, thiamine, taurine, or any mixture thereof. (20) A flavor substance adapted to impart a buttery note to a food product containing the product produced by the method of claim 13. (21) The flavoring material of claim 20, further adapted for imparting meat flavor to a food product comprising the product produced by the method of claim 14. (22) A soot composition suitable for imparting a butter note to foods fried in a composition comprising enzyme-modified milk fat and a fatty substance. (23) Further adapted to impart an animal note to a food product in which the fatty substance is fried in a composition selected from the group consisting of bacon grease, pork adipose tissue, poultry adipose tissue, suet, tallow, or any combination thereof; The oil and soot composition according to claim 22. (24) A patent further adapted for imparting animal flavor to fried foods in a composition comprising an additional flavoring agent selected from the group consisting of sulfur-containing flavoring compounds or amino acids, or any mixture thereof. The oil and soot composition according to claim 22. (25) A flavored food product having a butter note comprising mixing a flavoring substance produced by the method of claim 1 with the food product in an effective amount to impart a desired intensity of butter note. (26) Animal notes include fatty substances as flavor substances such as bacon grease, pork fat tissue, poultry fat tissue, shuit,
25. An animal note derived from the group consisting of tallow or any mixture thereof, the flavoring substance being in an effective amount to impart a desired intensity of animal note. flavored foods. (27) Sulfur-containing amino acids, lower alkyl mercaptans, lower alkyl sulfides, lower alkyl disulfides, aminoalkanesulfonic acids or salts thereof, inorganic sulfur compounds, hydrogen sulfide, alanine, arginine, aspartic acid, glutamic acid, glycine, histidine, isoleucine , the group consisting of leucine, lysine, phenylalanine, proline, serine, thiamine, tyrosine, valine,
26. The flavored food product of claim 25, further comprising an animal flavor selected from or any mixture thereof. (28) The flavored food according to claim 25, wherein the milk fat is selected from the group consisting of enzyme-processed butter, enzyme-processed butter oil, enzyme-processed cheese, enzyme-processed cream, or any mixture thereof. (29) Fatty substances include babassu oil, butter oil, coconut oil, corn oil, cottonseed oil, lard, olive oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, safflower oil, corn syrup, soybean oil, sunflower oil, and vegetable oil. selected from the group consisting of, or any mixture thereof;
The flavored food according to claim 25. (30) Claim 2, wherein the food is selected from the group consisting of carbohydrates, proteins, or any mixture thereof.
The flavored food according to item 5. (31) Foods include bacon, beef, cheese, cheese products, corn products, dehydrated potatoes, dough, eggs, fish, ice cream, margarine, milk, dairy products, mutton, pork, potatoes, potato products, poultry, and veal products. 26. A flavored food product according to claim 25, selected from meat or vegetables. (32) The food and flavor substances are included in amounts to provide the desired low-calorie flavor, as claimed in claim 2.
The flavored food according to item 5.