RU2748167C1 - Strawberry food flavoring - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: proposed food flavoring agent based on strawberry flavor contains, in wt%: furaneol 0.1-0.4, cis-3-hexenol 2.0-5.0, ethyl caproate 1.0-5.0, ethyl-2-methylbutyrate 0,5-5.0, methyl cinnamate 0.5-5.0, vanillin 1.0-5.0, ethyl vanillin 0.5-2.0, ethyl butyrate 0.5-3.0, gamma-nonalactone 1.0-5.0, butyric acid 0.5-2.0, caproic acid 0.5-2.0, acetoin dimer 0.1-1.0, delta-decalactone 0.1-0.5, delta-dodecalactone 0,1-0.5, diethylmalonate 0.1-0.5, butyl 2-methylbutyrate 0.5-2.0, 2-methylbutyl-3-methylbutanoate 0.5-2.0, medium-chain triglycerides as a mixture of caprylic triglycerides (C8) and capric (C10) acids 2.0-5.0 and the inactive component - up to 100 wt.%.

EFFECT: invention is aimed at imparting to the food product the taste and aroma of ripe garden strawberries with an original vanilla-creamy aftertaste, the flavoring agent can be used in the preparation of long-term storage products, including those stored at low (below -15 °С) temperatures, shock freeze products, fatty products with a minimum moisture content (less than 1%) while retaining the aroma and taste characteristic of natural garden strawberries, with a vanilla-creamy shade.

15 cl, 9 ex

Description

The invention relates to the food industry and can be used in the confectionery and bakery industry, mainly in the production of products for which the stage of deep freezing is provided, at least at a temperature of minus 15 ° C.

A known aroma imparting flavor and aroma to strawberries is "Strawberry flavor 11308/28", manufactured by Quest International BV (EP 938849, A23L 1/235, p. 4, publ. 09/01/1999), the recipe of which is the secret of the company.

Known flavoring with a strawberry flavor (US RE 030363, A23L 27/20, publ. 05.08.1980), containing up to 20% 2-methyl-2-pentenoic acid and at least one compound selected from the group consisting of lower alkyl ethers, naphthyl lower alkyl ethers, vanillin, terpene alcohols, lower alkyl ketones and aromatic organic acids.

However, such a flavoring does not provide the fullness of the aroma of garden strawberries, since 2-methyl-2-pentenoic acid imparts a strong smell of strawberries (Voitkevich SA "865 aromatic substances for perfumery and household chemicals", Moscow: Food Industry, 1994, pp. . 101), and also has a synthetic shade.

Another flavoring agent is known that gives the taste and aroma of strawberries, containing (in parts by weight) maltol 30 parts, cis-3-hexenol - 30 parts, ethylisovalerate - 1, γ-undecalactone - 3, benzyl butyrate - 3, ethyl butyrate - 20, ethyl acetate - 1, amyl acetate - 1, geranyl acetate - 0.1, diacetyl - 0.1, γ-nonalactone - 0.1, β-terpineol - 0.08, Ylang Ylang oil - 0.02, orange oil - 0.3, phenylethylisovalerate - 2.2, propylene glycol as a solvent up to 1000 parts, in the presence (2.5 parts) or in the absence of methylthiomethylisobutyrate (EP 0007673 (A1), A23L 27/20, p. 9, publ. 06.02 .1980). However, this flavoring agent, as noted by the authors themselves, gives the taste of jam, i.e. overcooked strawberries.

There is also known a flavoring agent that gives the taste and aroma of strawberries, containing (in parts by weight) maltol 6 parts, cis-3-hexenol - 7, ethylisovalerate - 6, γ-decalactone - 10, ethyl 2-methylbutanoate (ethyl 2-methylbutyrate ) - 10, amylbutyrate - 2, ethylhexanoate (ethylcaproate) - 5, cis-3-hexenylacetate - 3, 2-methylbutyric acid - 10, propionic acid - 10, 2,6-nonadienal - 0.4, ethylbutanoate (ethylbutyrate) - 21, 15% 2,5-dimethyl-4-hydroxy-2H-furan-3-one (furaneol) - 660, propylene glycol as solvent up to 1000 parts (EP N 473842, A23L 1/226).

This composition does not fully provide the freshness and ripeness of the garden strawberry aroma.

The closest in technical essence to the claimed is a food flavoring that imparts taste and flavor to strawberries, containing in wt. %: ethyl butyrate 0.3-1.5, cis-3-hexenol 0.8-1.2, ethyl caproate 0.2-0.7, furaneol 0.5-1.5, ethyl acetate 0.3-1.0 , dimethyl sulfide 0.002-0.01, solvent or mixture of solvent and emulsifier, or filler up to 100 (RF 2165716, A23L 2/56, publ. 27.04.2001). This composition is resistant to high temperatures and aggressive environments, in particular fermented milk, and is intended primarily for flavoring drinks and fermented milk products.

The technical problem to be solved by the present invention is to expand the arsenal of flavors that give the products the taste and aroma of garden strawberries with an original flavor and aroma.

Another task is to increase the stability of the aroma while maintaining the original taste and aroma when frozen products, their long-term storage at a low temperature and subsequent defrosting and heat treatment, if required by the technological process of obtaining the final product.

The technical result consists in expanding the range of flavors, giving the products the taste and aroma of garden strawberries with an original flavoring aroma, by creating a composition of aromatic substances that improves the organoleptic properties of food products, by imparting the taste and aroma of garden strawberries with an original vanilla-creamy flavor to the products and aroma, which is retained in fats and emulsion fatty products in a wide temperature range for a long time and, indirectly, in the composition of fats and emulsion fatty products, gives a bright strawberry-creamy aroma with a slight vanilla shade to food products subjected to freezing and then heat treatment at high temperatures.

The specified technical result is achieved by the fact that a food flavoring agent based on strawberry flavor is proposed, including furaneol, cis-3-hexenol, ethyl caproate, ethyl 2-methyl butyrate, methyl cinnamate, vanillin, ethyl vanillin, ethyl butyrate, gamma-nonalactone, butyric acid and an inactive component, which, according to the invention, additionally contains medium chain triglycerides for food use in the form of a mixture of triglycerides of caprylic (C8) and capric (C10) acids, diethylmalonate, butyl 2-methylbutyrate, 2-methylbutyl-3-methylbutanoate, caproic acid, acetoin dimer, delta -decalactone, delta-dodecalactone, with the following ratio of components, wt. %: furaneol - 0.1-0.4, cis-3-hexenol - 2.0-5.0, ethyl caproate - 1.0-5.0, ethyl-2-methylbutyrate - 0.5-5.0, methyl cinnamate - 0.5-5.0, vanillin - 1.0-5.0, ethyl vanillin - 0.5-2.0, ethyl butyrate - 0.5-3.0, gamma-nonalactone - 1.0-5, 0, butyric acid - 0.5-2.0, caproic acid - 0.5-2.0, acetoin dimer - 0.1-1.0, delta-decalactone - 0.1-0.5, delta-dodecalactone - 0.1-0.5, diethylmalonate - 0.1-0.5, butyl 2-methylbutyrate - 0.5-2.0, 2-methylbutyl-3-methylbutanoate - 0.5-2.0, medium-chain triglycerides in the form of a mixture of triglycerides of caprylic (C8) and capric (C10) acids, - 2.0-5.0, inactive component - up to 100.

The flavoring agent may additionally contain an aroma enhancer and / or a colorant and / or a flavor modifier and / or a state of aggregation stabilizer, or a mixture of these components in any combination.

Moreover, it contains maltol isobutyrate or vanillin isobutyrate as an aroma enhancer; as a flavor modifier contains at least one component selected from the group consisting of dimethyl anthranilate, hexyl alcohol or butyl lactate; contains carmine or ponceau as a dye; as an aroma stabilizer contains at least one component selected from the group consisting of triethyl citrate, benzyl alcohol, butyloxytoluene; as a stabilizer of the state of aggregation contains at least one component selected from the group consisting of the substance "gum arabic", the substance "guar gum", the substance "dammar gum", mixtures of fatty acids, sulfated polysaccharide, pectin, polyvinyl alcohol.

The flavor can be prepared as a solution, or emulsion, or powder, or powder, or granules, or as a paste.

As an inactive component, the flavor contains a solvent, or a solvent and an emulsifier, or a filler, or an encapsulating agent, or an anti-caking agent, or a food product, while as a solvent it contains at least one component selected from the group consisting of propylene glycol, triacetin, ethyl alcohol, water, vegetable oil; as a food product contains at least one component selected from the group including palm oil, vegetable fat spread, butter; as an emulsifier contains at least one component selected from the group consisting of polysaccharide, pectin, glycoprotein, nonionic surfactant, polyvinyl alcohol.

As a polysaccharide, the flavor contains at least one component selected from the group consisting of a "xanthan gum" substance, a "guar gum" substance, a "gum arabic" substance.

As a filler or encapsulating agent, it contains a water-soluble high molecular weight adsorbent suitable for food use.

As a water-soluble high molecular weight adsorbent suitable for food use, it contains at least one component selected from the group consisting of maltodextrin, modified starch, lactose, dextrose, gum arabic.

The essence of the claimed invention lies in the fact that not only was it possible to create a composition that gives food products a new original taste and aroma, harmoniously combining the taste and aroma of ripe garden strawberries with a vanilla-creamy hue, but also to ensure the preservation of this original flavoring component when frozen products, long-term their storage at low temperature and subsequent defrosting and heat treatment.

For the preparation of the proposed food flavor, the known components are taken:

Ethylvanilin - "MERCK" company catalog 1999/2000, Frankfurt, Germany, p. 651.

Ethylbutyrate - S.A. Voitkevich "865 aromatic substances for perfumery and household chemicals", Moscow, Food Industry, 1994, p. 74;

Furaneol - S.A. Voitkevich "865 aromatic substances for perfumery and household chemicals", Moscow, Food Industry, 1994., p. 546;

Cis-3-hexenol - S.A. Voitkevich "865 aromatic substances for perfumery and household chemicals", Moscow, Food Industry, 1994, p. 21;

Ethylcaproate - S.A. Voitkevich "865 aromatic substances for perfumery and household chemicals", Moscow, Food Industry, 1994, p. 84;

Methylcinnamate - S.A. Voitkevich "865 aromatic substances for perfumery and household chemicals", Moscow, Food Industry, 1994, p. 477;

Medium chain triglycerides as a mixture of triglycerides of caprylic (C8) and capric (C10) acids for food use - B. Martena; M. Pfeuffer; J. Schrezenmeir (2006). "Medium-chain triglycerides". International Dairy Journal. 16 (11): 1374-1382;

Diethylmalonate - Fenaroli's Handbook of Flavor Ingredients - 4 ^th ed. / by George A. Burdock, 2002, USA, 409-410;

Caproic Acid - Chemistry. The Big Encyclopedic Dictionary (Ed. I.L. Knunyants), 2nd ed. BRE, 1998, p. 241;

Acetoin dimer - Voitkevich S.A. 865 fragrances for perfumery and household chemicals. - M .: Food industry, 1994, p. fifty;

Butyric acid - Chemistry. Big encyclopedic dictionary / Ch. ed. I.L. Knunyants /, 2nd ed. BRE, 1998, p. 313;

Ethyl 2-methylbutyrate - S.A. Voitkevich "865 aromatic substances for perfumery and household chemicals", Moscow, Food Industry, 1994, p. 84;

Vanillin - Buldakov A.S. Nutritional supplements. Directory, St. Petersburg, "Ut", 1996, p. 122;

Propylene glycol - Buldakov A.S. Nutritional supplements. Directory, St. Petersburg, "Ut", 1996, p. 145;

Gamma-nonalactone - S.A. Voitkevich "865 aromatic substances for perfumery and household chemicals", Moscow, Food industry. 1994; from. 559;

Delta-decalactone - S.A. Voitkevich. "865 aromatic substances for perfumery and household chemicals", Moscow, Food Industry, 1994, p. 562;

Delta-dodecalactone - Heath, Henry B. "Source book of flavors" / The AVI Publishing Company, 1981, p 350;

Butyl 2-Methyl Butyrate - Fenaroli's Handbook of Flavor Ingredients - 4th ed. / by George A. Burdock, 2002, USA, pp. 208-209;

2-Methylbutyl-3-methylbutanoate - Fenaroli's Handbook of Flavor Ingredients - 4th ed. / by George A. Burdock, 2002, USA, c 1089;

Dimethyl Anthranilate - Fenaroli's Handbook of Flavor Ingredients - 4th ed. / by George A. Burdock, 2002, USA, 1155;

Maltol Isobutyrate - Fenaroli's Handbook of Flavor Ingredients - 4th ed. / by George A. Burdock, 2002, USA 996-997;

Vanillin Isobutyrate - Fenaroli's Handbook of Flavor Ingredients - 4th ed. / by George A. Burdock, 2002, USA, p. 1778;

Butyl Lactate - Fenaroli's Handbook of Flavor Ingredients - 4th ed. / by George A. Burdock, 2002, USA, p. 206;

Carmine (dye) - Tsyganova T.B., Kuznetsova L.S., Sidanova M.Yu. Food colors for confectionery, St. Petersburg: Giord, 2002. - p. 13;

Ponceau (colorant) - Food additives: an encyclopedia. - SPb: Giord, 2003 .-- p. 438-439;

Hexyl alcohol (hexanol) - Heath, Henry B. "Source book of flavors" / The AVI Publishing Company, 1981, p. 362;

Benzyl Alcohol - Chemistry. Big encyclopedic dictionary / Ch. ed. I.L. Knunyants /, 2nd ed. BRE, 1998, p. 69;

Butyloxytoluene - Food additives: an encyclopedia. - SPb: Giord, 2003 .-- p. 139-140.

Triethyl Citrate - Fenaroli's Handbook of Flavor Ingredients - 4th ed. / by George A. Burdock, 2002, USA, from 1726-1727;

Dammar gum - "Source book of flavours" edited by Gary Reineccius / The Aspen Publishers, INC, 2 ^nd ed 1999, p. 577;

Guar Gum - Food Additives: An Encyclopedia. - SPb: Giord, 2003 .-- from 199;

Gum Arabic - Fenaroli's Handbook of Flavor Ingredients - 4th ed. / by George A. Burdock, 2002, USA, pp. 1-2;

Instantgam - gum arabic, brand Instantgam;

Polyvinyl Alcohol - Food Additives: An Encyclopedia. - St. Petersburg: Giord, 2003 .-- p. 419-420;

Sulfated polysaccharide - Food additives: an encyclopedia. - SPb: Giord, 2003 .-- p. 283-285;

Triacetin - Fenaroli's Handbook of Flavor Ingredients - 4th ed. / by George A. Burdock, 2002, USA, from 1720-1721;

Ethyl Alcohol - Food Additives: An Encyclopedia. - SPb: Giord, 2003 .-- from 614;

Nonionic surfactants suitable for use in the food industry (sodium alginate, lecithin, mono and diglycerides) - Directory "Surfactants and detergents" / Ed. A.A. Abramzon, 1993, p. 1-79;

Sulfated polysaccharide - Food additives: an encyclopedia. - SPb: Giord, 2003 .-- p. 283-285;

Modified starches - Buldakov A.S. Nutritional supplements. Directory. - SPb .: "Uf", 1996, p. 137;

Maltodextrin - Buldakov A.S. Nutritional supplements. Directory. - SPb .: "Ut", 1996, p. 127;

Dextrose - Buldakov A.S. Nutritional supplements. Directory, St. Petersburg, "Ut", 1996, p. 68, 127;

Lactose - Buldakov A.S. Nutritional supplements. Directory, St. Petersburg, "Ut", 1996, p. 135;

Glycoproteins of various structures - Chemistry. Big encyclopedic dictionary / Ch. ed. I.L. Knunyants / 2nd ed. BDT, 1998, p. 137;

Silicon Dioxide - Food Additives: An Encyclopedia. - SPb: Giord, 2003 .-- p. 221-222.

The claimed invention is illustrated by examples.

Example 1. To obtain 1000 g of a flavoring agent in the form of a solution, 1.0 g of furaneol, 50.0 g of cis-3-hexenol, 20.0 g of ethyl caproate, 5.0 g of ethyl 2-methylbutyrate, 25.0 g of methyl cinnamate are taken, 10.0 g vanillin, 10.0 g ethyl vanillin, 17.0 g ethyl butyrate, 10.0 g gamma-nonalactone, 10.0 g butyric acid, 20.0 g caproic acid, 5.0 g acetoin dimer, 1.0 g delta-decalactone, 1.0 g delta-dodecalactone, 1.0 g diethylmalonate, 5.0 g butyl 2-methylbutyrate, 20.0 g 2-methyl-3-methyl butyl butyrate, 20.0 g medium-chain triglycerides as a mixture of triglycerides of caprylic (C8) and capric (C10) acids and 769.0 g of propylene glycol as a solvent.

From the specified amount of propylene glycol take 500 g, placed in a mixer with a low-speed stirrer, then with stirring, all the other components are added in turn. Bring the weight of the flavoring to 1000 g with the remaining propylene glycol and mix again.

The resulting flavor was added in the amount of 2 kg per 1 ton of semi-finished "Puff pastry", which was then frozen. The final product prepared from this dough acquired the taste and aroma of strawberries with a pronounced hint of vanilla and cream in the taste.

Example 2. To obtain 1000 g of a flavoring agent in the form of an emulsion, 4.0 g of furaneol, 20.0 g of cis-3-hexenol, 50.0 g of ethyl caproate, 20.0 g of ethyl 2-methylbutyrate, 50.0 g of methyl cinnamate, 25 , 0 g vanillin, 20.0 g ethyl vanillin, 5.0 g ethyl butyrate, 25.0 g gamma-nonalactone, 20.0 g butyric acid, 5.0 g caproic acid, 10.0 g acetoin dimer, 5.0 g delta-decalactone, 5.0 g delta-dodecalactone, 5.0 g diethylmalonate, 20.0 g butyl 2-methylbutyrate, 20.0 g 2-methylbutyl-3-methylbutanoate, 30.0 g medium chain triglycerides as a triglyceride mixture caprylic (C8) and capric (C10) acids, 40 g of dammar gum, 30.0 g of instantgam, 50.0 g of Ponso E 124 dye and 541.0 g of water.

The substance "dammar gum" is introduced into a container and mixed at a temperature of 30 ° C with half the weight amount of the rest of these components, with the exception of the substance "Instantgam" and water.

The second half by weight of these components is mixed with 30.0 g of the instantgam emulsifier and 500.0 g of water. Both mixtures are combined, the weight is brought to 1000 g with the remaining amount of water, mixed with a high-speed mixer to obtain particles of a dispersed phase with a size of 3-5μ and fed to a homogenizer, where they are homogenized to a state of a fine stable emulsion with a particle size of a dispersed phase of no more than 1μ.

The resulting flavor was added in an amount of 1 kg per 1 ton of cream margarine, as a result of which the margarine acquired the taste and aroma of strawberries with a pronounced vanilla-creamy shade.

Example 3. To obtain 1000 g of a flavoring agent in the form of a powder, 2.0 g of furaneol, 34.0 g of cis-3-hexenol, 10.0 g of ethyl caproate, 50.0 g of ethyl 2-methylbutyrate, 5.0 g of methyl cinnamate, 50 , 0 g vanillin, 5.0 g ethyl vanillin, 30.0 g ethyl butyrate, 50.0 g gamma-nonalactone, 5.0 g butyric acid, 10.0 g caproic acid, 2.0 g acetoin dimer, 2.0 g delta-decalactone, 2.0 g delta-dodecalactone, 3.0 g diethylmalonate, 10.0 g butyl 2-methyl butyrate, 10.0 g 2-methyl-3-methyl butyl butyrate, 50.0 g medium chain triglycerides in in the form of a mixture of triglycerides of caprylic (C8) and capric (C10) acids, vanillin isobutyrate in an amount of 3.0 g is used as an aroma enhancer, butyl lactate in an amount of 1.5 g is used as an aroma modifier to enhance the milky note, and as an aroma stabilizer used triethyl citrate in an amount of 0.5 g, additionally take 55.0 g of triacetin to prepare a solution of the components and 610.0 g of dextrose as a filler.

All of these components, with the exception of dextrose, are added to the specified amount of triacetin with stirring, the resulting solution is fed countercurrently towards the filler - dextrose. In this case, the components that provide taste and aroma are deposited on dextrose, the flowability of the flavor is ensured by drying at a temperature of 35 degrees. The resulting flavor was added at the rate of 5 kilograms per 1 ton of dry mix to obtain ice cream. The ice cream obtained from this mixture acquired a strawberry flavor, with a vanilla-creamy aftertaste with a pronounced milky note. The use of other substances as a filler, such as maltodextrin, starch, powdered sugar, lactose, does not affect the flavoring properties of the flavoring agent.

Example 4. To obtain a flavoring agent in the form of granules, 1.2 g of furaneol, 25.0 g of cis-3-hexenol, 10.0 g of ethyl caproate, 5.0 g of ethyl 2-methyl butyrate, 5.0 g of methyl cinnamate, 10 , 0 g vanillin, 8.0 g ethyl vanillin, 5.0 g ethyl butyrate, 10.0 g gamma-nonalactone, 5.0 g butyric acid, 5.0 g caproic acid, 1.0 g acetoin dimer, 1.0 g delta-decalactone, 1.0 g of delta-dodecalactone, 1.0 g of diethylmalonate, 5.0 g of butyl-2-methyl butyrate, 5.0 g of 2-methyl-3-methyl-butyl butyrate, 20.0 g of medium-chain triglycerides in in the form of a mixture of triglycerides of caprylic (C8) and capric (C10) acids, additionally, dimethyl anthranilate in an amount of 20.0 g, an anti-caking agent silicon dioxide in an amount of 50.0 g and a sulfated polysaccharide in an amount of 40.0 g are used as an aroma modifier, in as a filler - maltodextrin in the amount of 766.8 g. The components are mixed with each other in a high-speed mixer, dried at a temperature of 35 degrees for 12 hours, then the mixture is additionally passed bends through a granulator to obtain a granule structure. The resulting flavor was added at the rate of 50 kg per 1 ton of dry black tea bags. The addition of an aroma modifier allowed the product to be flavored with a mixture of strawberries and strawberries (earthworms). The finished tea drink acquired a bright taste of the earthworm with a light vanilla-creamy note.

Example 5. A flavoring agent in the form of a solution is obtained according to example 1, except that 3.0 g of hexyl alcohol is additionally taken as a flavor modifier, maltol isobutyrate in an amount of 15.0 g as an aroma enhancer, benzyl alcohol 1.0 g as a flavor stabilizer, and instead of propylene glycol, ethyl alcohol in the amount of 750.0 g is taken as a solvent. The resulting flavor was added at a dosage of 400.0 g per ton of frozen dessert, as a result of which the final product acquired a pleasant tone of fresh, slightly unripe strawberries with a pronounced shade vanilla and cream.

Example 6. A flavoring agent in the form of a solution is prepared according to example 5, except that instead of hexyl alcohol, 2.0 g of dimethyl anthranilate is used as a flavor modifier, and vegetable oil in an amount of 751.0 g is used as a solvent instead of ethyl alcohol. was added in a dosage of 1 kg per ton of cream margarine, which acquired a pleasant strawberry-strawberry flavor with a light vanilla-creamy note.

Example 7. To obtain 1000 g of a flavoring agent in the form of a powder, 2.2 g of furaneol, 24.0 g of cis-3-hexenol, 10.0 g of ethyl caproate, 5.0 g of ethyl 2-methylbutyrate, 5.0 g of methyl cinnamate are taken, 13.0 g vanillin, 5.0 g ethyl vanillin, 5.0 g ethyl butyrate, 10.0 g gamma-nonalactone, 5.0 g butyric acid, 5.0 g caproic acid, 1.0 g acetoin dimer, 1.0 g delta-decalactone, 2.0 g delta-dodecalactone, 1.0 g diethylmalonate, 5.0 g butyl 2-methylbutyrate, 5.0 g 2-methylbutyl-3-methylbutanoate, 20.0 g medium chain triglycerides as a mixture triglycerides of caprylic (C8) and capric (C10) acids, as a dye, take Carmine in an amount of 20.0 g, an anti-caking agent, silicon dioxide in an amount of 50.0 g, and a sulfated polysaccharide in an amount of 40.0 g, as a filler, as carrier, modified starch is used in an amount of 765.8 g. Half of the carrier is introduced into the mixer, all the components are added to it, mixed, then the remaining amount of carrier is added, again stirring The mixture is dried and dried at a temperature of 35 degrees C. The resulting mixture is fed to a ball mill and ground to a powder state.

The resulting flavor was added at a dosage of 400 grams per ton of frozen dough semi-finished products. After thawing the product, the final product acquired a bright strawberry flavor with vanilla and cream.

Example 8. To obtain 1000 g of flavor in the form of a paste, 3.5 g of furaneol, 20.0 g of cis-3-hexenol, 12.0 g of ethyl caproate, 15.0 g of ethyl 2-methylbutyrate, 25.0 g of methyl cinnamate are taken, 35.0 g vanillin, 15.0 g ethyl vanillin, 15.0 g ethyl butyrate, 20.0 g gamma-nonalactone, 5.0 g butyric acid, 5.0 g caproic acid, 1.0 g acetoin dimer, 1.0 g delta-decalactone, 1.0 g delta-dodecalactone, 2.0 g diethylmalonate, 8.0 g butyl 2-methylbutyrate, 10.0 g 2-methylbutyl-3-methylbutanoate, 50.0 g medium chain triglycerides as a triglyceride mixture caprylic (C8) and capric (C10) acids, butter in an amount of 300.0 g.

Vanillin isobutyrate in an amount of 15.0 g and maltol isobutyrate in an amount of 10.0 g are used as an aroma enhancer, butyloxytoluene in an amount of 0.5 g is used as an aroma stabilizer, and a non-ionogenic surfactant is used as emulsifiers, in an amount of 25 , 0 g, guar gum was used as a stabilizer of the state of aggregation in an amount of 15.0 g. To prepare a surfactant solution, take 70.0 g of vegetable oil, 60.0 g of propylene glycol for preparing a solution of components, and 261.0 g of water.

Emulsifiers when heated to 80 degrees are dissolved in vegetable oil. Butter is introduced into the container, a mixture of components, a solution of emulsifiers, the entire amount of water are introduced, mixed with a high-speed mixer until particles of a dispersed phase with a size of 3-5μ are obtained and fed into a crystallizer for cooling and the formation of a fine-crystalline structure.

The resulting flavor was used in the production of ice cream in a dosage of 2 kg per 1000 kg of ice cream, a bright strawberry flavor with cream and vanilla flavor was obtained.

Example 9. A flavoring agent in the form of a paste is obtained according to example 8, except that 2.0 g of hexyl alcohol and 4.0 g of butyl lactate are additionally taken as a flavor modifier, a vegetable fat spread instead of butter, gum arabic instead of guar gum as a stabilizer of the state of aggregation, and instead of propylene glycol, 54.0 g of triacetin are taken as a solvent for the components. The resulting flavor was added at a dosage of 2 kg per ton of puff pastry, subsequently frozen, as a result of which the final product acquired a bright aroma of early, slightly unripe strawberries with a pronounced creamy note and a slight vanilla hint.

Thus, the proposed flavoring agent gives food products a new fantasy taste and aroma, which is a combination of the taste and aroma of ripe garden strawberries with an original vanilla-creamy aftertaste. It can be used in the preparation of dry foods, including granular and powdery. The proposed flavoring agent can be used in the preparation of long-term storage products, including those stored at low temperatures, "shock" frozen products, fatty products with a minimum moisture content (less than 1%). At the same time, the product and the final product retain the aroma and taste characteristic of natural strawberries, with a vanilla-creamy shade.

The original combination of aromas and tastes is due to the new qualitative and quantitative composition of the components.

The introduction of an additional aroma stabilizer into the composition of the aroma in relation to the effects of low temperatures (below -15 degrees C) and / or a stabilizer of its state of aggregation practically does not affect the organoleptic properties of the aroma.

The use of a food product as an inactive component made it possible to ensure the introduction of a flavoring agent into fatty products with a minimum moisture content (less than 1%), as well as to make the flavoring agent more resistant to storage at low temperatures and "shock" freezing.

Thus, the proposed aromatic composition allows you to expand the range of flavors used in the food industry, and providing an original combination of flavors, as well as preserving these flavors after freezing products at temperatures below minus 15 degrees.

Claims (34)

1. A food flavoring agent that imparts a strawberry flavor, including furaneol, cis-3-hexenol, ethyl caproate, ethyl 2-methyl butyrate, methyl cinnamate, vanillin, ethyl vanillin, ethyl butyrate, gamma-nonalactone, butyric acid and an inactive component, characterized in that it additionally contains medium-chain triglycerides for food use as a mixture of triglycerides of caprylic (C8) and capric (C10) acids, diethylmalonate, butyl 2-methylbutyrate, 2-methylbutyl-3-methylbutanoate, caproic acid, dimer acetoin, delta decalactone, delta-dodecal with the following ratio of components, wt. %: furaneol - 0.1-0.4, cis-3-hexenol - 2.0-5.0, ethylcaproate - 1.0-5.0, ethyl 2-methylbutyrate - 0.5-5.0, methyl cinnamate - 0.5-5.0, vanillin - 1.0-5.0, ethyl vanillin - 0.5-2.0, ethyl butyrate - 0.5-3.0, gamma-nonalactone - 1.0-5.0, butyric acid - 0.5-2.0, caproic acid - 0.5-2.0, dimer acetoin - 0.1-1.0, delta decalactone - 0.1-0.5, delta-dodecalactone - 0.1-0.5, diethyl malonate - 0.1-0.5, butyl-2-methylbutyrate - 0.5-2.0, 2-methylbutyl-3-methylbutanoate - 0.5-2.0, medium-chain triglycerides in the form of a mixture of triglycerides of caprylic (C8) and capric (C10) acids - 2.0-5.0, inactive component - up to 100. 2. A food flavoring agent according to claim 1, characterized in that it may additionally contain an aroma enhancer and / or a colorant and / or a flavor modifier and / or a state of aggregation stabilizer. 3. Food flavoring according to any one of paragraphs. 1, 2, characterized in that it contains maltol isobutyrate or vanillin isobutyrate as an aroma enhancer. 4. Food flavoring according to any one of paragraphs. 1, 2, characterized in that it contains at least one component selected from the group consisting of dimethyl anthranilate, hexyl alcohol or butyl lactate as a flavor modifier. 5. Food flavoring according to any one of paragraphs. 1, 2, characterized in that it contains carmine or ponso as a dye. 6. Food flavoring according to any one of paragraphs. 1, 2, characterized in that it contains at least one component selected from the group consisting of triethyl citrate, benzyl alcohol, butyloxytoluene as an aroma stabilizer. 7. Food flavoring according to any one of paragraphs. 1, 2, characterized in that as a stabilizer of the state of aggregation it contains at least one component selected from the group consisting of the substance "gum arabic", the substance "guar gum", the substance "dammar gum", mixtures of fatty acids, sulfated polysaccharide, pectin , polyvinyl alcohol. 8. Food flavoring according to any one of paragraphs. 1, 2, characterized in that it can be a solution, or an emulsion, or a powder, or a powder, or a granule, or a paste. 9. A food flavoring agent according to claim 1, characterized in that it contains a solvent, or a solvent and an emulsifier, or a filler, or an encapsulating agent, or an anti-caking agent, or a food product as an inactive component. 10. Food flavoring according to claim 9, characterized in that the solvent contains at least one component selected from the group consisting of propylene glycol, triacetin, ethyl alcohol, water, vegetable oil. 11. Food flavoring according to claim 9, characterized in that the food product contains at least one component selected from the group including palm oil, vegetable fat spread, butter. 12. Food flavoring according to claim 9, characterized in that it contains at least one component selected from the group consisting of polysaccharide, pectin, glycoprotein, nonionic surfactant, polyvinyl alcohol as an emulsifier. 13. Food flavoring according to claim 12, characterized in that as a polysaccharide it contains at least one component selected from the group consisting of a "xanthan gum" substance, a "guar gum" substance, a "gum arabic" substance. 14. A food flavoring agent according to claim 9, characterized in that it contains a water-soluble high molecular weight adsorbent suitable for food use as a filler or encapsulating agent. 15. Food flavoring according to claim 14, characterized in that, as a water-soluble high molecular weight adsorbent suitable for food use, it contains at least one component selected from the group including maltodextrin, modified starch, lactose, dextrose, gum arabic.