MXPA98003212A - Non-fat and low food products in grasacon better taste - Google Patents

Abstract

The present invention is directed to the production of reduced fat food products with better taste. The term "reduced fat food product" as used herein, is intended to include both those food products that are qualified to be marked as fat-free (less than 0.5 grams of fat per serving) and those food products that They are qualified to be marked as low in fat (less than 1.68 grams of fat per ounce). In the method of the invention, an initial reduced fat food product is obtained. The initial reduced-fat food product has a lower fat content required for a fat-free food product or a low-fat food product. The initial reduced-fat food product is mixed with a high-fat emulsion counterpart of the reduced-fat food product to obtain a reduced fat-reduced final food product. The high fat emulsion counterpart is added to the initial reduced fat food product to such levels that the final reduced fat food product is still qualified to be marked as a fat-free food product or as a low fat food product.

Description

NON-FATTY AND LOW-FAT FOODS WITH IMPROVED TASTE Cross-reference to related request This is a continuation request in part of the application N2 of Series 549,249, filed on October 27, 1995. Field of the Invention The present invention relates, in general, with a reduced fat food product that has a counterpart of emulsion high in fat and with a method for its manufacture. More specifically, the method includes the steps of obtaining an initial reduced fat product that has less fat than desired or allowed in the final food product. The initial reduced fat food product is then combined with an effective amount of a high fat emulsion counterpart to obtain a final reduced fat food product with better taste. Background of the Invention According to the Food and Drug Identity Standards Drug Administration, to be marked as fat-free a food product must have less than 0.5 grams of fat per serving. The size of the service depends on the type of food product and, consequently, the level of allowed percentage of fat varies with the type of food product that has to be marketed as a fat-free food product. Food products that have less than 1.68 grams of fat per ounce can be marketed as a low-fat food product. This corresponds to a fat content in the food product of less than 6% by weight. The present invention is directed to a non-fat or low-fat food product having from about 0.5% fat to less than 6% fat. Considerable technical efforts have been made to obtain reduced fat food products that have the texture, smoothness and organoleptic properties of high fat counterparts. With the growing knowledge of the consumer, the focal point is the reduction of fat and calorie consumption. The consumer anxiously searches for low-fat and low-calorie products that look and taste similar to their counterparts of total fat and more calories. Researchers in the food industry have concentrated on developing food products that are nutritious and palatable, containing substantially reduced levels of ingredients that contain high-calorie fat. Many reduced fat food products are intended to mimic in appearance, taste and texture conventional known products having a high fat content. The high levels of fat in some dairy products, such as cream cheese, which has a fat content of at least about 33%, have been considered necessary to maintain a desirable creamy mouthfeel and to avoid the grainy texture associated with Previous attempts to produce creamy cheese products low in fat. Many efforts have been made to develop imitation cream cheese products that contain reduced levels of fat. Examples of such efforts are described in U.S. Pat. 2,161,159 to Lundstedt et al. and in U.S. Pat. 3,929,892 to Hynes et al. However, the fat content of the cream cheese products produced by the methods of these patents still exceeds approximately 10% fat. It would be desirable to reduce the fat content well below 10%. Specifically, it would be highly desirable to obtain a non-greasy cream cheese product. More recently, methods have been developed to make imitation cream cheese products of very low fat content of butter that have a low caloric content and are intended for consumers concerned about diet. U.S. Pat. No. 4,244,983 to Baker and U.S. Pat. Baker's U.S. 4,379,175 describes imitation cream cheese products and a method for their manufacture by having a butter fat content of less than about 5%, preferably less than about 2%, and having approximately 60 calories per service. However, as the inventor of these patents admits, as set forth in US Pat. Baker's N 4,724,152, while the very low butter fat content of these products is desirable, the products do not closely mimic the creamy and strong consistency of the total fat cream cheese. U.S. Pat. No. 4,724,152 to Baker discloses a method for making a low-fat cream cheese product. The method includes the steps of mixing milk, a vehicle containing fat and dried non-fat milk solids to form a dressing mixture. The dressing mixture is pasteurized and homogenized and is then heated to a temperature in the range of from about 145 ° F to about 195 ° F, preferably 165 ° F to 190 ° C, with constant stirring. A stabilizer is mixed in the mixture. Then, while maintaining the temperature of the mixture in a range of 150 ° F to 175 ° F, curd of soft unripened cultivated cheese, such as cottage cheese or curd of bakery cheese, is added to the dressing mixture containing stabilizer. The mixture is pumped into a homogenizer, where it is homogenized under conventional conditions of elevated pressure of 500 to 5000 psig, preferably 1500 to 3000 psig. After homogenization, the imitation cream cheese product, at temperatures of at least 40 ° F, is packaged in convenient packages. While Baker's Patent 4,724,152 provides a creamy cheese product with reduced fat, ie, with a fat level in the range of 2 to 9% by weight, Baker's patent does not provide a cheese product creamy not greasy. U.S. Pat. Na 5,202,146 to Singer et al. is directed to a system for flavoring low-fat food products that include cream cheese products. U.S. Pat. No. 5,180,604 to Crane et al. and No. 5,079,024 to Crane are directed to a non-fat creamy cheese that has less than about 1.5% fat. The teachings of these patents, which are here incorporated by way of reference, are essential. The patents of Crane and de Crane et al. describe methods for combining sources of concentrated skimmed milk, such as a skimmed milk retentate, other non-fat milk protein sources and a bulking agent with an emulsifying salt and various gums in a series of lids to produce a non-fat creamy cheese that looks like a creamy cheese with reduced fat or total fat in terms of texture, taste and mouth feel. U.S. Pat. No. 5,011,701 to Baer et al. is directed to a method for the preparation of a substantially fat-free food product, such as pourable and viscous dressings. The method uses microtretic microcrystalline cellulose (MRC) as a substitute for fat. U.S. Pat. No. 5,215,778 to Davison et al. is aimed at obtaining products in sheets of cheese substantially free of fat using MRC as a substitute for fat. Accordingly, it is a principal object of the present invention to provide a non-fat, low-fat food product that has the appearance, taste, consistency and texture of a high-fat emulsion counterpart. It is another object to provide a method for making an imitation cream cheese product that has a low fat level and that is adapted to large scale commercial operations. These and other objects of the invention will be apparent from the following detailed description. SUMMARY OF THE INVENTION The present invention is directed to the production of reduced fat food products with improved flavor. The term "reduced fat food product" as used herein is intended to include both those food products qualified to be marked as fat-free (less than 0.5 grams of fat per serving) and those food products qualified to be marked as low in fat (less than 1, 68 grams of fat per ounce). In the method of the invention, an initial reduced fat food product is obtained. The initial reduced-fat food product has a lower fat content than that required for a fat-free food product or a low-fat food product. The initial reduced-fat food product is mixed with a high-fat emulsion counterpart of the reduced-fat food product to obtain a reduced fat-reduced final food product. The high fat emulsion counterpart is added to the initial reduced fat food product to such levels that the final reduced fat food product is still qualified to be marked as a fat-free food product or as a low fat food product. DETAILED DESCRIPTION OF THE INVENTION High-fat emulsion food products have a mixture of fat, protein, emulsifiers and other aqueous phase components that result in the proper distribution of flavor-contributing components between the fatty phase and the aqueous phase. As a result, by consuming cream cheese of total fat, for example, the desired flavor release perception is achieved. In a fat-free cream cheese, the absence of significant amounts of fat (decreasing from about 34% to less than 1.5%) leads to alteration of the delivery / release and lack of a cultured and creamy flavor. This leads to a perception of altered flavors of fruit, chemical and artificial and to roughness, which give rise to an undesirable flavor. The incorporation of a creamy cheese of total fat where the desirable flavor molecules that arise from the cultivated milk and from other sources have had opportunity to be distributed and balanced between the fatty and aqueous phases, when mixed at low levels with a free cream cheese of fat leads to (1) reduction of altered flavor, (2) reduction of roughness and (3) contribution with some of the desirable cultivated / creamy flavor to fat-free creamy cheese. This provides a fat-free creamy cheese product that has a superior flavor character and better overall acceptance. The significant and new discovery of the present invention is that the addition of low levels of a high fat emulsion counterpart to a reduced fat food product having a high fat emulsion counterpart imparts a disproportionate and highly enhanced taste improvement. The reduced fat emulsion is prepared with a level of fat that is less than desired or allowed in the final reduced fat food product. The high fat emulsion counterpart is then combined with the initial reduced fat food product at an effective level to obtain a final reduced fat food product that is still qualified to be marked as a fat free or low fat food product. . The counterpart of high-fat emulsion may have the same level of fat, a lower fat level or a higher fat level and may have the same level of flavor, a higher level of flavor or a reduced level of flavor compared to the Normal fat and flavor of the high fat emulsion counterpart. The high fat emulsion counterpart provides a vehicle in which the flavors are distributed and balanced between the fatty phase and the aqueous phase of the emulsion. The principle of adding a small amount of a high fat emulsion counterpart to a reduced fat food product can be applied to a diverse number of reduced fat food products, which have counterparts of total fat emulsion. These include cream cheese, viscous dressings, such as mayonnaise-type dressings, pourable dressings, such as ranch-style dressings, processed and natural cheese, coatings for dairy and non-dairy desserts, coffee puddings and bleachers. The initial reduced fat food products of the invention have from 0% to about 5.5% total fat. The high fat emulsion counterparts have from about 20% to about 80% fat. The high fat emulsion counterpart is generally present in the final reduced fat food product at a level of from about 0.625% to about 30%. The final reduced fat food product will have a fat level of about 0.5% to about 6.0%. All percentages used here are by weight, unless otherwise indicated. The counterpart of high-fat emulsion will normally be an oil-in-water emulsion. However, multi-emulsions such as water-in-oil-in-water may also be used. The fat of the high fat emulsion counterpart can be any suitable vegetable oil or hard fat. Suitable greases and oils include soybean oil, hydrogenated soybean oil, corn oil, cottonseed oil, palm oil, coconut oil, cocoa butter, olive oil, rapeseed oil, sunflower oil, oil Neobee, butter fat, butter fat fractions and mixtures thereof. The emulsifiers in the high fat emulsion counterpart can be any suitable well-known emulsifier. Said known emulsifiers may be protein-based, lipid-based or carbohydrate-based. The proposed mechanism of taste perception is determined by several aspects, namely, the nature and amounts of distribution of the volatile odor and nonvolatile taste components present and the availability of these components for the sensory system as a function of time. This depends on (a) the break through chewing, (b) the convective transport of the volatiles released through the respiratory cycle, (c) binding to the components present in the food matrix and (d) diffusion through of the food matrix. Reducing the fat in the food while maintaining the overall taste is a monumental challenge. This is due to the multiple functions that fat has in a given food system. These include performance as a flavor source, flavor modulator and release and taste uptake. Combinations of ingredients for different fat functions may be necessary. The reduction of the levels of fat in the food, with the corresponding change in the rest of the present ingredients, alters the environment of the product, leading to the destruction of the original balance. The non-fat and low-fat food products of the present invention can be made using any of the known fat substitutes. These include protein / gum systems, microcrystalline cellulose, protein-based, carbohydrate-based and lipid-based fat substitutes, either individually or in combination. The consequences of the reduction of fat are alteration in the compatibility of the flavor with the product, change in the balance of the flavor and perception of abnormal flavors with respect to the base. The time and amount of flavor release may be altered. The challenge is to achieve the right balance of flavor and release to achieve the desired flavor perception. U.S. Pat. 5,202,146 to Singer et al. describes a flavor release system consisting of fatty globules in which high levels of fat soluble flavor compounds have been charged. The flavor release system is incorporated into non-fat, low-fat food products so that fat-soluble flavor compounds are released. The incorporation of flavor in fat globules does not assure that the flavor retains its character after the processing of the food. During processing, you can experience high temperatures or cut or vacuum or deaeration, resulting in changes in the added flavor. Secondly, oil soluble flavor alone is not the only factor in improving the taste of the product. Water soluble flavors also have a role. Additionally, the interaction of these oil-soluble and water-soluble components and their distribution between the oil / water / vapor phase, the interactions with the matrix, that is, binding, entrapment and diffusion, contribute to the desirable global characteristics flavor. Third, some of the desirable flavors are produced in situ, such as in cheeses (ie, enzymatic reactions / microbial reactions) or salad dressings (ie, oxidation). Fourth, it is very difficult to compose a taste of total fat cheese or salad dressing or other flavors of total fat products, as they are very complex. The use of a high fat emulsion counterpart that provides on-site flavor generation within the total fat emulsion counterpart provides significant advantages and significantly superior flavors for application in reduced fat food products that have a high fat emulsion counterpart versus the addition of fat-soluble flavors in a fat globule release system. Additionally, the high fat emulsion counterpart allows for an oil / water / flavor vapor distribution, an interaction with the components of the matrix and a stable micro-environment for the flavor components. The net effect after equilibration is the desired flavor. Hence, the counterpart of high fat emulsion serves not only as a source of flavor, but also as a vegetable / flavor modulator. The counterpart of high-fat emulsion can also serve as a vehicle to increase or accelerate the generation of flavors through the application of heat or mechanical work. The flavor generation can be further enhanced by adding from about 0.02% to about 0.1% of a sulfur-containing amino acid (such as cysteine or methionine) to the high-fat emulsion and heating the final fat food product reduced to a temperature of about 110 ° F to about 190 ° C. It has been seen for salad dressings (viscous and pourable) and cheeses (cream cheese, slices and processed cheese breads) that the addition of very small amounts of the high fat emulsion counterpart of the same family provides a highly desirable flavor and improved. It has been observed that the addition of high-fat cream cheese in the preparation of a reduced-fat cream cheese provides reduction of off-flavors, perception of desirable cultured cream attributes and reduction in the perceived harshness / chemistry of higher notes of added flavor. In the case of processed cheese, the addition of processed cheese high in fat to a processed cheese of reduced fat reduced the bitterness and the objectionable later taste, at the same time as it gave a greater stability of flavor in the processed cheese non-fat and low in grease. In the case of non-fat or low-fat salad dressings, the addition of high-fat viscous salad dressing imparted desirable oil, egg and dairy flavor attributes and reduced the abnormal carton / chemical flavor in the viscous salad dressing non-fat and low in fat. In another embodiment of this invention, it was found desirable to greatly increase the intensity of some of the positive flavor attributes, ie, oil, egg, dairy, etc., in the high fat emulsion counterpart. Towards this end, a high-fat emulsion counterpart with enhanced flavor was prepared, such as mayonnaise-type salad dressings, which release increased flavor attributes to oil, egg and dairy. The level of flavor was such that the counterpart of total fat emulsion of enhanced flavor was not palatable and could not be consumed on such a basis. In another embodiment of this invention, a high fat salad dressing containing a starch base was made. This imparted a different taste perception. In another embodiment of this invention, it may be necessary to reduce the flavor components in the high fat emulsion counterpart. In this case, a counterpart of high fat emulsion was made with reduction of some of the flavors for use in reduced fat food products that have a counterpart of total fat emulsion. The following examples further illustrate various features of the present invention, but are not intended to limit in any way the scope of the invention, which is defined in the appended claims. Example 1 The conventional high-fat cream cheese is a soft, soft, uncured cheese, coagulated with acid, made from cream from a mixture of cream and milk. The cream cheese is stored under refrigeration conditions and the body of the cream cheese is smooth and butter-like. The texture and body of the creamy cheese at refrigeration temperatures are such that the creamy cheese can be cut and spread. After processing, the finished cream cheese has a butter fat content of from about 33% to about 35% by weight. The reduced fat cream cheese has a butter fat content of from about 18% to about 24%. When making conventional high-fat cream cheese, sweet whole milk and / or skimmed milk and sweet cream are mixed in pre-selected proportions to form a creamy cheese mixture. The cream cheese mixture typically has a butter fat content of from about 10% to about 14%. The cream cheese mixture is pasteurized and homogenized, after which it is cooled, usually at a temperature between 62 ° F and 92 ° F, and then inoculated with a culture of lactic acid. Rennet can be used to aid in the coagulation of the mixture. The mixture is maintained at the inoculation temperature until it has matured and a clot forms. The acidity of the clot is from about 0.6% to about 0.9% (calculated as a percentage of lactic acid equivalents). After obtaining the desired acidity, the curd is separated from the whey and then packaged. A well known procedure for making cream cheese and separating cream cheese curd from whey includes a mechanical separation of the curd. This procedure is described in US Pat. Na 2,387,276 of Link. According to the method of the Link patent, after the mixture matures to form a clot, the clot is heated to an elevated temperature to break the viscosity of the mixture. Next, the heated mixture is centrifuged at high temperature to separate the curd from the whey and obtain the cream cheese high in fat. An initial reduced fat cream cheese according to the invention was prepared using the following method of US Pat. Na 5.079.024 of Crane. A skimmed milk retentate was retained in a holding tank at a temperature of 72 ° F. The retentate was inoculated with a culture of S. lactis and fermented for a period of 16 hours until reaching a pH of 5.0. 1474.9 pounds of the fermented skimmed milk retentate was then transferred to a Breddo * R) mixer having a capacity of 300 gallons. The mixer was operated and 202.6 pounds of dry curd curd maintained at a temperature of 40 ° F was added to the mixer. 18.8 pounds of tripolyphosphate salt was added to the mixer and stirring was continued and recirculated through a loop of recirculation for 3 minutes. At this time, steam was injected at a pressure of 45 psig into the recirculating loop to raise the temperature from 70 ° F to 180 ° F. 58.8 pounds of non-fat dried milk, 5.9 pounds of xanthan gum, 7.5 pounds of salt, 17.6 pounds of sugar, 6.3 pounds of titanium dioxide were added., 1.2 pounds of potassium sorbate, 1.0 pound of calcium propionate, 1.8 pounds of carrageenan, 0.32 pounds of vitamin A palmitate and 0.02 pounds of oleoresin pepper as the temperature. After reaching a temperature of 185 ° F, 40.5 pounds of conventional high-fat cream cheese (34% butter fat) and 2.0 pounds of milk flavor were added to the initial creamy reduced-fat cheese to produce a product of final cream cheese. The high-fat cream cheese addition level was 2.0% of the final reduced fat total cream cheese product. Steam injection stopped after reaching a temperature of 185 ° F. Stirring of the mixture was continued for 3 minutes. The final creamy reduced fat cheese product resulting from the sequence of heating and addition steps described hereinabove was then homogenized in a Gaulin homogenizer at a pressure of 5,000 psig. After homogenization, the final creamy cheese product of reduced fat was transferred through a vacuum deaerator and introduced into packages of the appropriate size. The resulting creamy cheese product of reduced fat had a fat level of about 1.25% and had the characteristics, the mouthfeel and the organoleptic properties of a cream cheese product containing a substantial level of fat. The total butter fat contributed by the conventional high-fat cream cheese was 0.68%. The resulting reduced fat cream cheese product had a distinctive enhanced flavor as compared to a non-fat creamy cheese, but it lacked the small amount of cream cheese of total fat. Example 2 In another embodiment of the invention, the method of US Pat. Na 5.180.604 to produce an initial creamy cheese of reduced fat. In the method, skimmed milk is subjected to an ultrafiltration treatment to obtain a skimmed milk retentate having 26% solids. The skimmed milk retentate consists of 4.2% lactose, 19% protein, 2.05% ash, 0.24% fat and 0.12% salt. The skimmed milk retentate is subjected to a thermal treatment at high temperature and short time to pasteurize the retentate. The retentate is then introduced into a fermentation tank and an S culture is added thereto. lactis together with 0.1% salt. The skimmed milk retentate (4000 gallons) is subjected to fermentation at a temperature of 78 ° F for 16 hours. 1900 pounds of the fermented skimmed milk retentate are then introduced into a first mixer. The first mixer is a Groen pot. Dried curd cottage cheese is added, at a level of 2086 pounds, to the first mixer 13 and 50 pounds of sodium citrate are also added. The stirring medium of the first mixer is driven and the mixture is pumped through the first recirculating loop. The steam injection is started and the curd mixture of fermented retentate and sodium citrate is heated to a temperature of 145 ° F. Said heating takes place during a period of 15 to 30 minutes. After being heated to a temperature of 145 ° F, the mixture is transferred to a second mixer, which is a Breddo mixer, and 27.5 pounds of xanthan gum are introduced into the heated mixture while the mixture is being stirred. The mixture is held under stirring conditions in the Breddo mixer for a period of 5 minutes after the addition of the xanthan gum. The mixture is then transferred to an equilibrium chamber 31 and then homogenized at a pressure of 2500 psig in a Gaulin homogenizer. The mixture is transferred to a third mixer, which is a Pfaudler mixer. To the third solid corn syrup mixer having an ED of 24 at a level of 7.4%, salt at a level of 1.1%, sugar at a level of 0.6%, artificial color to a level of 0, 001%, carrageenan at a level of 0.15%, guar at a level of 0.1%, sorbic acid at a level of 0.1%, Vitamin A and oleoresin pepper. The mixture has a pH of 5.0. The mixture is stirred and recirculated in the third mixer 37 while being heated to a temperature of 170 ° F. Conventional high-fat cream cheese, which has a butter fat level of 34%, is added to the initial creamy cheese of reduced fat in the third mixer when the temperature is 185 ° F to produce a final cream cheese product. The conventional high-fat cream cheese is added at a level of 3% to the total mixture to obtain a reduced fat final cream cheese product having a total fat content of 1.3%. The mixture from the third mixer is then homogenized in a second Gaulin homogenizer at a pressure of 5,000 psig. The homogenized mixture is then passed through a Versator deaerator <; R) manufactured by Cornell Machine Co., maintained at a pressure of -26 in. Hg. During passage through the deaerator, the mixture is cooled to a temperature of 165 ° F. The final creamy cheese product of reduced fat obtained after deaeration is then packaged and cooled. After cooling, the reduced fat cream cheese product of the invention has the appearance, taste, consistency and texture of the conventional high-fat cream cheese. EXAMPLE 3 The procedure of Example 1 was repeated, except for the use of 9.2 pounds (0.5%) of high-fat cream cheese powder to replace the high-fat cream cheese. The flavor was similar to that of the reduced fat cream cheese of Example 1, which contained the high-fat cream cheese. Example 4 A reduced fat creamy cheese was prepared according to Example 1, except for the fact that no dairy flavor was added. The reduced-fat cream cheese had a better taste compared to a reduced-fat cream cheese analogue that did not contain high-fat cream cheese. Example 5 A reduced fat creamy cheese was prepared according to Example 1 having the following ingredients at the indicated levels. Weight-pound ingredient Retained fermented skimmed milk 1614.7 MDNG 107.4 Creamy cheese high in fat (34% butter fat) 60.8 Salt tripolyphosphate 18.8 Salt 7.3 Sugar 17.0 Titanium dioxide 6.1 Carrageenan 3, 2 Xanthan gum 9.9 Dairy flavor 2.0 Preservatives and coloring 2.6 This example illustrates that a simplified formulation can be used to prepare a reduced fat creamy cheese according to the invention having a better taste compared to a cheese analogue creamy reduced fat that does not contain a source of creamy cheese flavor. Example 6 Viscous dressing of reduced fat of mayonnaise or salad dressing A high-fat viscous dressing of the mayonnaise or salad dressing type was made by a standard procedure. In a typical process for making viscous mayonnaise or salad dressing, eggs, water, preservatives, sugar, salt, spices and flavors are mixed in a Hobart mixer and soybean oil is added to form a viscous high-fat coarse dressing . This is then passed through a high shear device such as a colloid mill or other high shear device to obtain a uniform high-fat viscous dressing product. This can be used as such (mayonnaise type) or mixed with a starch base (salad dressing). Viscous high-fat dressing with and without starch base Ingredients% Weight (6a)% Weight Í6b) Water 8.78 5.53 Eggs / spices / flavors / preservatives 7.58 5.01 Sugar / salt 1.22 9.65 Soybean oil 80.0 46.8 Grain vinegar 120 2.50 8.45 Starch base - 24,56 The high-fat viscous dressing product is mixed with additional flavorings / spices and added as a source of flavor to the reduced-fat viscous-type dressing. The reduced grease salad dressing can be prepared as shown in US Pat. 5,011,701 to Baer et al. The viscous reduced fat dressing of the salad dressing type is prepared using microcrystalline microcrystalline cellulose, as described in the Baer patent. In preparing the viscous dressings of reduced fat, a starch base and a premix containing the high fat emulsion flavor product are combined. The base of starch is prepared from the following components: Ingredients% Weight (6 to% Weight (6b) Water 79.5306 79.5306 Sugar 8,6957 8,6957 Starch 8,0435 8,0435 Vinegar gr 120 and lactic acid (50%) 3,7303 3,7303 Use in high fat final salad dressing product 46% 44% For all starch bases used in the examples, the water from the starch base is added to an external jacket with shake type agitator with stirring. The rest of the ingredients are added with agitation to obtain a suspension. The suspension is heated to 190 ° F and maintained for 1 minute. The suspension is cooled before use. The viscous dressing of reduced fat premix is prepared as follows with the composition shown in the following table: Premixture of reduced fat viscous dressing Ingredients% Weight (6a)% Weight (6b) Water 77,9555 53,6314 Salt + Sucrose 3,544 14,2989 Xanthan 0,9259 0,7081 Vinegar grain 120 1,3301 4,0892 Natural and artificial color 0,0195 0,0372 Corn Syrup 42 of 4,444 12,6453 Taste1, including high-fat viscous dressing, spices, vitamins and preservatives 0.2944 0.9419 Solid MRC2 3.00 2.87 1 Use level for viscous high-fat dressing (6a) 3.25% (6b) 5.15%. 2 MRC = microcrystalline microreticular cellulose.

The viscous dressing of reduced fat premix was prepared by the following method. Water was added to a stirred mixing vessel, followed by vinegar, sugar, spices and colors, followed by MRC, viscous high-fat dressing, preservatives, vitamins, salt and xanthan until well dispersed and homogeneous. The homogenous premix was passed through a high shear device. The reduced tier salad dressing products finished are prepared by combining the appropriate reduced fat seasoning premix and starch base at levels of 54 or 56 weight percent premix viscous dressing of reduced fat and 46 or 44 weight percent starch base and mixing to obtain a homogeneous mixture. The product has texture and flavor that are closer to a more fatty product. Example 7 Two high fat emulsion products with high flavor levels are prepared having the compositions shown in the following table in a Hobart mixer, to which are added water, eggs (may be whole eggs, egg yolks, egg whites, salted or unsalted, liquid or dried, reduced cholesterol, treated with enzymes, used individually or in combinations), spices and flavors and mix at speed 3. Soybean oil is slowly added to form an oil-in-water emulsion. Vinegar is added last and the mixture is stirred for 1 minute. The high-fat emulsion flavor can be used as such or can be sheared to obtain the desired droplet size, which can vary from <; 1 μ to > 40 μ. The shear device can be a Scott Turbine mixer, a Gaulin homogenizer, a Rannie homogenizer, a short time high shear pump, a colloid mill, a centrifugal pump, etc.

Ingredients% Weight (7a)% Weight (7b) Water 6,722 5,8037 Salt + sucrose 3,544 14,2989 Vinegar grain 120 2,932 2,933 Oil 60,467 60,467 Eggs, spices, flavor, preservatives 29,711 30,677 The high-fat emulsion flavor can be used as such (mayonnaise type) or combined with a starch base (type of salad dressing). A starch base consisting of the following ingredients was prepared in a manner similar to that previously described in Example 6. Ingredients% Weight (7a) Water 79,530 Sugar / spices mixture 8,696 Flavor / salt / starch 8,044 Vinegar gr 120 and lactic acid ( 50%) 3,730 The flavor of high-fat emulsion (7a) from above is mixed with the base of starch (7a) with low shear mixture (high-fat emulsion 81.350% and starch base 18.650%). The finished high-fat emulsion flavor products are then incorporated into the viscous reduced fat dressing as described in Example 6, except for the fact that the reduced fat viscous dressing has the compositions shown below: Premix of reduced fat product Ingredients% Weight (7a)% Weight (7b) Water 81,011 82,6777 Salt + sucrose 3,5444 3,5444 Xantano 0.9259 0.9259 Vinegar grain 120 1,2279 1,2279 Natural and artificial color 0,0347 0,0347 Flavor1, spices, vitamins and preservatives 10,2565 8,5898 Solid MRC2 3,00 3,00 1 High-fat emulsion flavor use level (7a) 5.1% high-fat emulsion (7b) 4.2% high-fat emulsion. 2 MRC = microcrystalline microreticular cellulose. The viscous dressing of reduced fat premix is then combined with a starch base having the composition of the following table. The premix of viscous dressing is used at a level of 54% and the base of starch at a level of 46%. Base of starch for viscous dressing of reduced fat Ingredients% Weight (7a)% Weight (7b) Water 75,1500 74,6904 Sugar 13,0762 13,0762 Starch 8,0435 8,5031 Vinegar grain 120 and lactic acid (50%) 3,7303 3,7303 A sensory evaluation was carried out on the two viscous dressings of reduced fat above to study the impact of the addition of a highly flavored high fat emulsion counterpart in comparison with the use of flavor ingredients added directly. The evaluation by the trained jury indicated that the presence of an emulsion flavor high in fat significantly increases the intensity of the oil, the egg note and the reduction of the anomalous fruity note. In addition, in a control sample that did not contain a high-fat emulsion counterpart, an objectionable note of sulfuric egg was perceived. Likewise, a light microscopy was carried out on the samples containing the high-viscous emulsion viscous emulsion counterpart and no change in the size of the droplets was observed over time. In this way, the high-fat emulsion flavor counterpart functions as a vehicle and source of flavor.

EXAMPLE 8 Two high fat emulsion flavor counterparts were prepared in a manner similar to Example 7, except for the fact that the composition of the ingredients was as shown in the following table. Ingredients% Weight (8a)% Weight (8b) Water 17,1680 25.6700 Salt + sucrose 2.6230 3.7000 Amino acid (cysteine) 0.0000 0.0400 Vinegar grain 120 8.2000 7.0000 Oil 57,5500 46,0400 Eggs, flavor, spices, preservatives 14.4400 17.5500 A starch base was prepared as described in Example 6, with the following components. Components% Weight (8a) Water 50.56 Flavor of sugar / spices / eggs 42.5 Amino acid (cysteine) 0.20 Starch 4.00 Vinegar 120 grain and lactic acid (50%) 2.74 The taste of high emulsion in Fat (8a) is mixed with the starch base at a level of 80% high fat emulsion flavor and 20% starch base. The high-fat emulsion flavor products are then added to a viscous reduced fat dressing at an appropriate level, as shown in the following table.

Premixture of reduced fat viscous dressing Ingredients% Weight (8a)% Weight (8b) Water 69,5083 69,8790 Salt + sucrose 13.4600 13.4600 Xanthan 0.7081 0.7081 Vinegar grain 120 1.9618 1.9618 Natural and artificial color 0,0377 0,0372 Flavor1, spices, vitamins and preservatives 11.4659 11.4659 Solid MRC2 2.8670 2.8670 1 Use level for high fat viscous dressing (8a) 5.6% high fat emulsion flavor (8b) 5.2% high fat emulsion flavor. 2 MRC = microcrystalline microreticular cellulose. The viscous dressing of reduced fat premix is then combined with a starch base having the composition of the following table. The premix of viscous dressing is used at a level of 54% and the base of starch at a level of 46%. Starch base for reduced fat viscous dressing Ingredient% Weight (8a)% Weight (8b) Water 75,1500 74,6904 Sugar 13,0762 13,0762 Starch 8,0435 8,5031 Vinegar 120 grain and lactic acid (50%) 3,7303 3,7303 The sensory evaluation of the salad dressing of reduced fat exhibited an increase in the note of egg and improvement of the other flavors. The heating of the cysteine and the other ingredients in the starch base or high fat emulsion flavor premix results in the production of the desired flavor character in situ, i.e., more intense egg note and improvement of the others flavors, resulting in a salad dressing of reduced fat of superior taste, approaching it to a salad dressing high in fat. Thus, the high fat emulsion flavor counterpart can function as a flavor source, flavor vehicle and flavor generator for use at appropriate levels in the reduced fat salad dressing. Example 9 Pourable butter milk type dressings were prepared using a microcrystalline microreticulated cellulose dispersion as described in US Pat. No. 5,011,701 to Baer et al., Which included the addition of a high fat emulsion counterpart to improve taste. The high fat emulsion counterpart was prepared using the following compositions: Ingredients% p (9a)% P (9b)% p (9c)% p (9d) Water 7.7846 23.9839 22.0414 35.2770 Milk lard (low in cultivated fat) 16.5432 Salt 4.1848 10.0000 5.0000 Vinegar grain 120 1.8652 Xantano 0.3309 Oil 69.4109 20.0535 18.0000 20.0000 Eggs / spices / flavors 3,7046 51,3694 37,6640 29,1600 Stabilizer / Acidifier 0.3606 0.4084 12.2940 10.5670 Use in the final product of reduced fat 1,6500 2,9870 2,5000 2,5000 The high fat emulsion counterparts were prepared as indicated below. To a mixing tank is added water, milk suspension of cooked lard (when it is used), flavor, stabilizer and eggs. Xanthan gum is mixed and then added (when used) mixed with part of the soybean oil in the mixture. The rest of the soybean oil is added. After adding all the soybean oil, vinegar is added. The crude oil-in-water emulsion is used as is or is passed through a high shear device to form a high-fat oil-in-water emulsion flavor. This is now added to the pourable dressing of reduced fat as one of the flavors. Pourable, reduced fat dressings were prepared with the compositions shown below. Ingredients% Weight (9a)% Weight (9b) Corn syrup 25 of 31.5000 32.4460 MRC (solids) 2.3590 2.1400 Grain vinegar 120 3.9464 1.9283 Sugar (sucrose) 2.6154 1.0767 Salt 2,1200 2,1218 Xanthan gum 0.4600 0.4740 Stabilizer / acidifier 2.0321 2.0336 Flavors1 / spices / coloring 6,1905 5,8612 Water 31,7843 29,1984 Butter milk (low in cultivated fat) 17,0923 22,7200 1 including the taste of high-fat emulsion at the levels indicated in the table above. When preparing the pourable milk product of reduced fat butter milk, a butter milk suspension, dry and liquid ingredients are added under high speed mixing and allowed to mix. These include sugar, salt, xanthan gum, stabilizer, acidifier, flavors (including the high fat emulsion counterpart), spices, colorings and corn syrup. This mixture is mixed with MRC under high shear conditions. The resulting milk-like pourable dressing of reduced fat butter exhibits a flavor profile closer to the high-fat milk-type dressing, that is, it has a well-perfected creamy attribute, making it closer to a pourable dressing high in grease.

Example 10 A dressing of a thousand islands of reduced fat with a high fat emulsion counterpart was prepared in the same way as the pourable butter milk of Example 9. The dressing of a thousand islands has the following composition for a high emulsion counterpart. in grease and the finished product. Counterpart of high fat emulsion Ingredients% Weight Water 8.6000 Eggs / spices / flavors 41.4000 Oil 50.0000 Use in the final product of reduced fat 1.8182 Potable dressing thousand islands of reduced fat Ingredients% Weight Water 56.3028 low corn syrup DE 13.1500 Sugar 8.0590 Vinegar 120 grain 4.3896 Tomato paste 6.0000 Taste 4.5000 MRC (solids) 2.4360 Flavors1 / spices / colorings 2.0770 Salt 1.8041 Xanthan gum 0.3700 Stabilizers / acidifiers 0, 9114 Including the high fat emulsion flavor indicated in the table above. The pourable dressing thousand islands of reduced fat with high fat emulsion taste was perceived as having more egg and had some more raisin character than Corinth that the prototype with exactly the same formula, but without the use of a high-fat emulsion flavor.

Example 11 A frozen reduced fat coated coating was prepared using the following formulation and procedure. A high-fat, concentrated-fat emulsion counterpart of the frozen reduced fat coating having the following composition was prepared (System A): Ingredients% Water Weight 20.11 Hydrogenated and palm coconut oil (50:50) 50.25 Emulsifying agents 1.95 Sodium caseinate 5.02 Flavors 22.67 Frozen frozen fat-reduced coating Ingredients% Weight System A 1.33 Water 48,019 Hydrogenated and palm coconut oil (50:50) 4.46 Emulsifying agents 0.15 Sodium caseinate 0.39 Corn syrup 42 DE 80% solids 41.06 High corn syrup fructose 3.00 Polysaccharide gums 0.23 Colors 0.004 Sodium bicarbonate 0.007 Starch 1.35 A concentrated flavor version of an emulsion premix of the high fat counterpart of the frozen reduced fat coating was prepared as follows. Water, flavors and water-soluble emulsifying agents were first mixed in a Hobart mixer. The oil-soluble emulsifier and the sodium caseinate were mixed with an aliquot of the hydrogenated coconut oil / molten palm and immediately added to the Hobart mixer. The remainder of the hydrogenated coconut and molten palm oil was then added to the Hobart mixer under vigorous stirring. Meanwhile, the reduced frozen non-flavored shake coating was prepared as follows. Water, hydrogenated coconut oil / palm, emulsifying agents, sodium caseinate, colors, soluble carbohydrates, polysaccharide gums and sodium bicarbonate were agitated in batches and subjected to pasteurization (160 ° -165). ° F for 15 minutes). Five minutes before the end of the pasteurization, the high-fat emulsion counterpart of concentrated flavor was added to the reduced fat emulsion premix. After pasteurization, the mixture was passed through a two-stage homogenizer (8,000 psig in the first stage and 500-600 psig in the second stage). A starch base containing a 4% modified waxy maize starch, 40% corn syrup and 56% water and maintained at 190 ° -195 ° F for 10 minutes, cooled to 40 ° F and combined with the emulsion mixture homogenized to obtain a frozen fat-free coating product. Two parts of the emulsion mixture were used by the starch base. The total formulation was cooled to 40 ° F and kept in an agitated aging tank at 40 ° -44 ° F for 60 minutes. The aged emulsion was then fed into a continuous recycle mixer (1000 rpm) into which sufficient air was introduced to produce an excess of about 291% in the reduced fat whipped coating product. The pressure outside the mixer was approximately 63 psig. The product was then fed in a series of two scraped surface cooled heat exchangers at a flow rate of approximately 4 pounds per minute., where it was beaten and where it came out at a temperature of approximately 58 ° F. The pressure of the whipped emulsion was reduced to atmospheric pressure by passing through a pipe system that is insulated to maintain product temperature. The product was then placed in containers and frozen at a temperature of 0 ° F. The product was judged to be freeze-thaw stable and the thawed product was judged to have a higher flavor intensity and was an improved product compared to a reduced fat control shake coating of the same formulation, but without the counterpart of high fat emulsion. Example 12 A processed reduced fat cheese product was prepared according to the method of US Pat. No. 5,215,778 to Davison et al. with skimmed milk cheese and the composition shown below. The skim milk cheese was mixed with the aqueous MRC, the various dry components and wet mix components (with the exception of the aqueous condensate, which is added during cooking) using the composition shown in the following table. A high-fat natural cheddar cheese stored for a long time (six months) that had been ground and mixed with colors and flavors in the mixer for approximately 1 minute was added. Half of the mixture of cheese and emulsifying salts is added to the cooker. Steam (60 psi) and auger motor (set at approximately 0.4, 140 rpm) is activated. It is heated to 164 ° C. The steam is disconnected and the rest of the cheese mixture is added. It is heated to 205 ° F. The steam is switched off and recirculated. The product is kept for 3 minutes. It is transferred to the hot pack filler and packaged.

Processed cheese product with reduced fat Product with control without sleep cheese high in high fat * Ingredients% Weight (a)% Weight (b) Skimmed milk cheese 55,610 54,730 Microtretic cellulose suspension 5,, 5,000 Non-fat dried milk 4,, 546 4,546 Dehydrated serum 5,, 682 5,682 Corn syrup 24 DE 3,, 409 3,409 Butter milk powder 1-, 137,137 Sodium Chloride 0, 750 750 Sodium citrate or, 392 0,392 Flavors * / vitamin 3,, 770 4,291 Sorbic acid or, 200 0.200 Titanium dioxide or, 140 0,140 Carrageenan or, 170 0,170 Carboxymethylcellulose or, 170 0,170 Water 10, 524 10,883 Aqueous condensate (net) 8, 500 8,500 100.00 100.00 * Use of high-fat natural cheddar cheese stored for a long time 1.26%. Two cheese products were prepared in sheets containing less than 1.67 weight percent fat based on the total weight of the processed cheese product [(a) control without natural high-fat cheddar cheese, (b) cheese Natural cured cheddar with high fat content]. The sensory evaluation was carried out on the control and experimental samples with a trained jury. The jury data showed that the experimental processed cheese product was superior and had less abnormal flavors and bitterness, while maintaining the cheese flavor. Sensory data of reduced fat cheese slices with and without natural high-fat cheddar cheese. Fat cheese Reduced fat cheese with reduced without cheese high cheese high Attributes in fat in fat Abnormal taste 2.82 4.09 Cheese flavor 2.91 2.55 The difference in the evaluation of anomalous taste was statistically very significant. The difference in the evaluation of cheese flavor was not statistically significant. Example 13 Natural cheese with reduced fat A low-fat cheddar natural skimmed cheese was prepared by introducing 37.48 pounds of pasteurized skim milk (0.06% butter fat, 9.5% total solids) and 16 calories. grams of butter fat in a jar of cheese and heating to 88 ° F (31.1 ° C). An amount of a mesophilic lactic acid starter culture was added to the milk substrate sufficient to cause a drop in the pH of the milk to 61.66 after about 60 minutes at 88 ° F (31.1 ° C). The acidified milk was coagulated by the rennet action (0.2 to 0.4 ounce single strength rennet per 100 ounces of milk) to obtain a firm clot. The clot was then cut and the curd and whey mixture was cooked at a temperature of 102 ° F (38.9 ° C) in 30 minutes. When the pH of the curd reached 5.7 to 6.1 (total acidity measured as lactic acid from 0.13% to 0.18%), the whey was separated from the curd and the curd was washed with water at 40 ° F (4.4 ° C) for 10 minutes. The pH of the washed curd was 5.75. Salt was sprinkled to a level of 36 g homogeneously on the surface of the cheese and the cheese was packed according to conventional practices and stored at 40 ° F (4.4 ° C). A second batch of cheese was prepared identically, except for the fact that butter fat was omitted and, instead, 57.6 g of conventional ground cheddar cheese was sprinkled uniformly (34% fat, 25% of protein, 35.5% humidity, 64.5% total solids) on the surface of the curd together with the salts. The two non-fatty natural cheeses had the following overall composition. Samples of the two batches were presented to a jury for organoleptic evaluation, the sample containing conventional cheddar cheese higher in fat instead of butter fat turned out to have a better overall flavor and a reduction in the perceived anomalous flavors.

Claims (33)

1. CLAIMS 1. A method for the production of a reduced fat food product having a high fat emulsion counterpart, consisting in obtaining an initial reduced fat food product with less fat than desired in the final reduced fat food product and combining the initial reduced fat food product with an effective amount of a high fat emulsion counterpart to obtain a final reduced fat food product with better taste.
2. 2. A method according to claim 1, wherein said initial reduced fat food product has from 0% to about 5.5% fat.
3. 3. A method according to claim 1, wherein said high fat emulsion counterpart has from about 20% to about 80% fat.
4. 4. A method according to claim 3, wherein said high fat emulsion counterpart is present in said reduced fat final food product at a level of from about 0.625% to about 30%.
5. 5. A method according to claim 1, wherein said reduced fat final food product has from about 0.5% to about 6.0% fat.
6. 6. A method according to claim 1, wherein the fat in both the reduced fat initial food product and the high fat emulsion counterpart is selected from the group consisting of soybean oil, palm oil, coconut oil, lard. of cocoa, olive oil, rapeseed oil, sunflower oil, NEOBEE oil, butter fat, butter fat fractions and their mixtures.
7. A method according to Claim 1, wherein said high fat emulsion counterpart has a higher flavor level compared to the conventional high fat emulsion counterpart.
8. 8. A method according to Claim 1, wherein said higher level of flavor is sufficient to cause said high-fat emulsion counterpart to be palatable when consumed in such a base.
9. 9. A method according to Claim 1, wherein said reduced fat final food product is cream cheese.
10. A method according to Claim 1, wherein said reduced fat final food product is a viscous dressing of the mayonnaise or salad dressing type.
11. 11. A method according to Claim 1, wherein said reduced fat final food product is a pourable dressing.
12. 12. A method according to Claim 1, wherein said reduced fat final food product is processed cheese or natural cheese.
13. 13. A method according to Claim 1, wherein said reduced fat final food product is a coating for dairy or non-dairy desserts.
14. 14. A method according to Claim 1, wherein said reduced fat final food product is a coffee bleach.
15. 15. A method according to claim 1, wherein said high fat emulsion counterpart has a lower flavor level compared to a conventional high fat emulsion counterpart.
16. 16. A method according to Claim 1, wherein said reduced fat final food product is a pudding.
17. 17. A method according to Claim 1, wherein said high-fat emulsion contains a sulfur-containing amino acid and said reduced-fat final food product is heated to a temperature in the range of about 110 ° F to about 190 ° F.
18. 18. A reduced fat food product having a full fat emulsion counterpart, consisting of an initial reduced fat food product having less than the desired fat level in a reduced fat final food product, which is combined with an amount effective of a high fat emulsion counterpart to obtain a reduced fat final food product with better taste.
19. 19. A reduced fat food product according to Claim 18, wherein said initial reduced fat food product has from 0% to about 5% by weight., 5% fat.
20. 20. A reduced fat food product according to Claim 18, wherein said high fat emulsion counterpart has from about 20% to about 80% fat.
21. 21. A reduced fat food product according to Claim 20, wherein said high fat emulsion counterpart is present in said reduced fat food product at a level of from about 0.625% to about 30% fat.
22. 22. A reduced fat food product according to Claim 18, wherein said reduced fat final food product has from about 0.5% to about 6.0% fat.
23. 23. A reduced fat food product according to Claim 18, wherein said total fat emulsion counterpart has a higher flavor level compared to a normal total fat emulsion counterpart.
24. 24. A reduced fat food product according to Claim 23, wherein said higher level of flavor is sufficient to cause said high fat emulsion counterpart to be palatable when consumed in such a base.
25. 25. A reduced fat food product according to Claim 18, wherein said high fat emulsion counterpart has a lower flavor level as compared to a normal total fat emulsion counterpart.
26. 26. A reduced fat food product according to Claim 18, wherein said high fat emulsion counterpart has the same flavor level as compared to a normal total fat emulsion counterpart.
27. 27. A reduced fat food product according to Claim 18, wherein said food product is cream cheese.
28. 28. A reduced fat food product according to Claim 18, wherein said food product is a viscous mayonnaise type dressing.
29. 29. A reduced fat food product according to Claim 18, wherein said food product is a pourable dressing.
30. 30. A reduced fat food product according to Claim 18, wherein said food product is processed cheese or natural cheese.
31. 31. A reduced fat food product according to Claim 18, wherein said food product is a coating for dairy or non-dairy desserts.
32. 32. A reduced fat food product according to Claim 18, wherein said food product is a coffee bleach.
33. 33. A reduced fat food product according to Claim 18, wherein said reduced fat final food product is a pudding.