NZ202761A - Non-toxic sprayable food composition - Google Patents

Description

New Zealand Paient Spedficaiion for Paient Number £02761 20276 Priority Dsrta^): (3 15 f> Cofnplcta Specification Filed: CICSK 2«g y,,gy • .

Publication Data: P.O. Journal No: -JRkl.

NEW ZEALAND PATENTS ACT, 1953 Ve SWIFT AND COMPANY LIMITED, a Company incorporated under the laws of the State of New South Wales, Commonwealth of Australia, of 149-155 Milton Street, Ashfield, New South Wales, Australia hereby declare the invention for which we pray that a patent may be granted, to us3 and the method by which it ia to be performed, to be particularly described in and by the following statement 2 0276 1 This invention relates to novel formulations for food products such as sauces, condiments and flavour enhancers.

In the traditional culinary arts, fish, meat, poultry and other food substances may be marinaded prior to cooking, to enhance their flavour. By its very nature, the marinading process is time consuming, and is therefore unsuited to modern trends and life styles, wherein it is inconvenient or impracticable to devote so much time to the preparation of meals.

It is also common to add spices, herbs and other flavour enhancers to the liquid phase when wet methods of cooking such as braising are employed. When dry methods of cooking, such as baking, grilling and barbecuing are employed, it is not practicable to add some flavour enhancers (particularly those in a liquid form) and it is customary merely to apply sauces such as ketchup or Worcestershire sauce after cooking, and often at the table. While such sauces can improve the flavour of a meal, they are applied too late to penetrate into the food substrate, and thus do not affect the flavour of the food itself.

There is therefore a need for flavour enhancers and condiments which can be applied to a food item (such as a piece of meat) immediately prior to cooking, and which will remain on the surface of the food during a dry cooking process, thereby adding to the variety of flavours which may be achieved.

According to one embodiment of the present invention, a food additive consists of a non-toxic sprayable composition 202761 comprising a flavouring agent and a substance which exhibits thermal gelation.

The substance which exhibits thermal gelation may be any suitable non-toxic product having this property, such as a cellulose derivative.

Preferably the substance which exhibits thermal gelation is a cellulose derivative which constitutes from 0.5% to 10% by weight of the composition.

Preferably said composition is an oil-in-water emulsion comprising from 0.5% to 20% by weight of one or more edible oils and fats. Preferably the emulsion contains from 2% to 10% by weight of said oils and fats.

"Thermal gelation" refers to the phenomenon whereby a solution of a substance increases in viscosity with increasing temperature, at least over the relevant range of temperatures. The phenomenon is reversible, so that the viscosity decreases when the temperature is allowed to fall. Substances exhibiting thermal gelation at cooking temperatures include cellulose derivatives such as cellulose ethers and cellulose ether derivatives including methyl eellulose and hydroxypropyl methylcellulose, and derivatives of those substances. Preferred food grade products exhibiting thermal gelation may be selected from a range of food "gums" or methylcellulose derivatives sold under the trade mark METH0CEL by the Dow Chemical Company. It is presently preferred to use lower viscosity grades of METH0CEL "gums" such as METH0CEL E5 or METH0CEL K3 (carbohydrate gum or hydroxypropyl methylcellulose). Compositions can also be formulated using higher viscosity grades in smaller concentrations, although when the product is formulated as an emulsion, better emulsion stability is achieved by use of low viscosity grades.

In use, the food composition may be sprayed on to the surface of an item of food such as a piece of meat, and the item of food is then grilled, baked, fried or otherwise cooked in the usual way. The thermal gelation of the 3 2 °2? 6 | composition causes the flavouring agent to be retained on the surface of the food item throughout the cooking process, where, depending on its nature, the flavouring agent may itself undergo some thermal change. Depending on the nature of the food substrate, and the nature of the flavouring agent, there may or may not be significant penetration of the flavour into the substrate itself, and the substrate may or may not undergo some chemical change, as a result of its intimate contact with the flavouring agent at elevated 10 temperatures. The composition may be applied to the food item before cooking is commenced, or at any intermediate stage before cooking is completed.

In preferred forms of the present invention, the food composition is packaged as an "aerosol" preparation. The product may be formulated with any suitable propellant, including inorganic propellants such as carbon dioxide or nitrous oxide, and organic propellants such as hydrocarbons and halogenated hydrocarbons.

In preferred forms of the invention, it is also 20 desirable to include a fat or oil such as a vegetable oil, which can assist in the stabilization of the sprayed product, and can prevent sticking of the product during the cooking process. Because many of the preferred cellulose derivatives are hydrophilic in nature, formulations according to the present invention are preferably water based, in which case the oil may be present in the form of an emulsion, using any appropriate non-toxic emulsifier.

The formulation may also include other food grade substances such as colourants and preservatives, so long as 202761 these are not incompatible with the other ingredients.

The invention is illustrated by the following example. ■ example A 15% W/W solution of METHOCEL E5 (carbohydrate gum or hydroxypropyl methylcellulose) was made using hot water, in accordance with instructions published by the Dow Chemical Company. This solution was then preservatised using citric acid and sodium benzoate.

A blended chicken spice was made using essential oils 10 and oleo resins of herbs and spices. This blend was warmed and stirred to make a homogeneous mixture which was then added to the stock METHOCEL solution, at the rate of approximately 22 parts mixture per hundred parts of the flavour emulsion so produced.

The flavour emulsion so produced was then blended with water, and the blend was emulsified with vegetable oil using a suitable food grade emulsifier. The emulsified concentrate so produced was packed into "aerosol" cans and gassed with hydrocarbon propellent.

The. approximate composition of the packaged product was as follows: Water 50% Flavour Emulsion 20% Vegetable Oil and Emulsifier 5% Hydrocarbon propellent 25% Total 100% by weight Such a composition as that described above may be used as a barbecue sauce, for example to be sprayed on a piecj|^$P^p^ 0- " '( " 5 - \ , ^ 2 027 6 chicken before cooking either over a barbecue or in a frying pan. A wide range of flavour emulsions can be used, including chicken, beef, fish, pepper, mint, lemon, mushroom, tomato, curry, satay and onion, and combinations of these.

If the composition is designed for use in the vicinity of a barbecue or open flame, it is preferable to avoid flammable propellants, and in this case, water based formulations are preferred. 2 0Z7 61

Claims (10)

WHAT WE CLAIM IS:

1. A non-toxic sprayable composition comprising a flavouring agent and a substance which exhibits thermal gelation.

2. A composition according to claim 1, in which the substance which exhibits thermal gelation is a cellulose derivative.

3. A composition according to claim 2, in which the cellulose derivative is a cellulose ether or a cellulose ether derivative.

4. A composition according to claim 2, in which the cellulose derivative is selected from the group consisting of methylcellulose and hydroxypropyl methylcellulose and derivatives of those substances.

5. A composition according to any one of claims 2 to 4 in which the cellulose derivative constitutes from 0.5% to 10% by weight of the composition.

6. A composition according to any one of claims 1 to 5, consisting of an oil-in-water emulsion and further comprising from 0.5% to 20% by weight of one or more edible oils and fats.

7. A composition according to claim 6, containing from 2% to 10% by weight of said oils and fats.

8. An "aerosol" formulation consisting of a non-toxic sprayable composition according to any preceding claim, together with a compatible propellant.

9. An "aerosol" formulation according to claim 8 wherein said propellant is a hydrocarbon propellant. - 7 - 2 0276

10. An "aerosol" formulation substantially as described herein with reference to the Example. DATlQ Tr.',>3 p/vY OF 19 A. J. PARK ^ SON \<M r agents fcf! the applicants