NL8500336A - AROMAPRECURSOR MIXTURE. - Google Patents

Description

Ref .: Case L 7021 (R)

Applicant: Unilever N.V. in Rotterdam Title: Aroma precursor mixture

The invention relates to buttery, reaction-derived flavorings and to bakery products containing these flavorings. Bakery products should here be understood to mean: ingredients for baking, such as margarines and plasticised fats, as well as baked products, such as pastries, biscuits, croissants, cakes, puff pastries, cakes, etc. Also confectionery products and confectionery, such as eg sweets , caramels, etc. are included.

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It is known from US-A-3 126 283 (Beatrice Foods Co.) to prepare a reaction-obtained flavor, for instance for bakery purposes, by a mixture consisting of approximately 21% skimmed milk powder, 30% water, 8% fat and 40% 15. heating sucrose to about 90 ° C. The product obtained is described as a sweet condensed milk product and resembles sweet condensed milk in both aroma and appearance and has a high content of water and carbohydrates (sucrose). In addition, 21 20 (wt.)% Skimmed milk powder corresponds to about 7% protein and 10% lactose, so that the ratio of protein to carbohydrate is about 7: (40 + 10), i.e. about 1: 7.

The fat content is also low. The product is said to be suitable, inter alia, for baking and the preparation of sweets.

It has now been found that an excellent sweet, buttery flavor precursor mixture can be obtained by a mixture of fat (preferably butterfat), protein (preferably whey protein), a carbohydrate (preferably a reducing sugar) and water in a given weight ratio and heat and react under certain circumstances. It is desirable that the BAD ORIGINAL

85 0 0 3 3 $ JU f / xv / 2 amount of fat is at least 30 wt%, preferably at least 50 wt%, and the amount of water is initially between 1 and 30 wt%, preferably between 3 and 15 wt%. Furthermore, the weight ratio of protein to carbohydrate is usually between 2: 1 and 1: 2.

The presence of an emulsifier, such as lecithin, in an amount between 0.5 and 2% is desirable. The pH is normally between 3.0 and 8.0. Heating and reaction take place under mild process conditions (for example, between 30 minutes and several hours, at a temperature between 70 and 140 ° C, the higher temperatures being for the shorter periods). When this reaction flavor is prepared, water should be present and the temperature conditions and reaction time selected so that a substantial amount of precursors of butter flavor compounds are obtained, so that upon further heating, eg under baking conditions, in the actual buttery flavor compounds can be converted. Precursor compounds, such as protein and sugar coupling products, form more readily under these concentrated conditions than in the finished product, thereby promoting flavor formation later.

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In the flavor precursor mixture thus obtained, the concentration of intermediates, such as glycosylamines and Amadori rearrangements, is preferably relatively high. The concentration of flavor compounds, such as maltol, furanones and furfural compounds, is relatively low. The color of the flavor mixture often resembles that of peanut butter.

The concentrate of butter flavor precursors 35 thus obtained consists at room temperature of a yellow to brownish, greasy paste, which is more stable than the true BAD ORIGINAL

S 5 0 0 3 3 6 »· 3 flavor compounds which are obtained on further heating under more drastic conditions.

An advantage of processing a mixture of 5 flavor precursors instead of directly incorporating a butter flavor is that the flavor, instead of being lost during baking, is properly developed. This butter flavor precursor concentrate further has the great advantage that it is prepared from ingredients normally used in bakery products, as indicated above, using methods that are entirely consistent with the proposed E.E.G. definition for the preparation of natural flavorings.

The mixture of flavor precursors is therefore successfully used in bakery ingredients, such as bakery margarines, bakery fats, plasticised fats, improved flour, cake mixtures, baking aids and other instant or premixes, doughs (eg deep-frozen), etc., and supplies real baking produces an excellent, sweet, buttery aroma.

Thus, one embodiment of the present invention resides in the novel blend of flavor pre-cursors and their preparation, while other embodiments of the invention include, for example, bakery ingredients, as well as real baked goods, other confectionery products and their preparation.

Attn. the amount of flavor precursor mixture used in 30 bakery products, of course, the final amount of flavoring substances in the finished bakery product or confectionery product applies, and this amount is from 50 to 20,000 parts per million, preferably between 500 and 10,000 parts per million (calculated as dry matter). .

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8500336 JU JU <A \ I \ I _ 4

For margarine, and especially for bakery margarine, the concentration is therefore higher, usually between 0.5 and 100 parts per thousand, preferably between 1 and 50 parts per thousand.

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The starting material of the mixture of flavor precursors consists of low-melting oils and fats, which preferably contain at least 25%, more preferably at least 50%, butter fat. In addition to butterfat, hydrogenated oils such as soybean oil, palm oil, palm kernel oil, coconut oil, etc. are also suitable.

As protein material, preference is given to milk protein, in particular whey protein, skimmed milk powder, etc. Casein is less suitable. Preferably, the protein is not denatured, but it is spray dried and demineralized. The carbohydrate used can consist of a monosaccharide or a disaccharide. Glucose, lactose, maltose and galactose are also suitable, as are derivatives thereof, such as e.g. hexose phosphates. Preferred are monosaccharides, in particular hexoses, pentoses and methyl pentoses.

The use of an emulsifier is preferred and lecithin or mono / diglycerides lend themselves perfectly for this purpose. It is preferable to add 1-20% water. Sometimes it is advantageous to add a small amount of acetate or other electrolyte to enhance the formation of flavor precursors.

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The flavor precursor mixture of the present invention consists of a cloudy paste of Gardner color (1963) estimated to be between 12 and 20, preferably between 15 and 18. Another method, according to Hunterlab, provided the following parameters on ï L * 50, a / b = 0.4, (a ^ b2) 1/2 = 20.

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This paste can be easily incorporated into the fat of a margarine or plasticized fat and the like in the amounts indicated above. Additional flavoring ingredients, such as diacetyl, lower lactones, etc., can also be used.

Sometimes it is advantageous to grind the pasta, e.g. with a colloid mill or a mill with knives. The solid phase is filtered off in some cases. This fixed 10 phase is also excellent for use as an aroma precursor.

From the margarine, the plasticized fat and other bakery ingredients, baked products with improved buttery flavor characteristics can suitably be prepared according to known recipes.

Example 1 142.4 kg of butterfat was melted in a reaction vessel and 1.6 kg of an emulsifier (mono-diglycerides), 27 kg of whey protein (undenatured, obtained by ultra-filtration and spray drying) and 27 kg of anhydrous glucose 25 were added followed by 10 kg of demineralized water.

The temperature was then raised to 98-100 ° C in 20 minutes and the reaction mixture was kept at this temperature for 30 minutes. Volatiles were heated under reflux. The reaction mixture was then cooled to 50 ° C, fed to a colloid mill at 47 ° C and then ground in a mill provided with knives at a temperature of 65-70 ° C. The product obtained consisted of a yellow / brownish

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8500336 ^ L 7021 (R) 6 paste containing about 7% water. The amount of fat-free, dry solid was about 24%. The residual amount of free carbohydrate was 10%, the Gardner color was No. 16, and the parameters according to the Hunterlab-5 method were: L = 47, a = 9, b = 20.

The paste had a sweet flavor that was somewhat reminiscent of butter, but that when heated to higher, i.e. baking, temperatures, developed into a distinctly sweet, butter-like flavor. This yellow / brownish paste therefore apparently contained a significant amount of precursors of the sweet, buttery flavor.

Example 2 200 kg of butterfat and 2.5 kg of an emulsifier (lecithin) were melted / dissolved by heating in an open reactor vessel, after which 50 kg of demineralized water, 40 kg of whey protein (undenatured, obtained by ultra-filtration and spray drying) and 40 kg of anhydrous glucose were added and the whole mixture was heated to a temperature of 130-140 ° C. The volatiles were allowed to escape until a product with a crumb-like structure was obtained (about 30 minutes).

This product, after cooling to 50 ° C, was ground and processed with stirring into a brownish paste-like product (Gardner color No. 18) with a moisture content slightly below 9%. The residual amount of free carbohydrate was 9%. After further heating, a buttery flavor was obtained.

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8-5 0 0 3 3 6 Λα / 021 (R) 7

Example 3

A bakery biscuit margarine for sweet biscuits was prepared via a Votator device from an aqueous phase (17% by weight 5 consisting of: 93% demineralized water 3% modified starch 3.5% sucrose 10 0.25% citric acid 0.25% potassium sorbate

The following flavorings were added: 8 parts per million of diacetyl; 6000 parts per million of the flavor precursor mixture according to Example 1, as well as a fat phase (83% by weight) consisting of approximately: 50% palm kernel oil; 10% hardened fish oil (melting point 37eC) y 10% rapeseed oil (low erucic acid content)? 30% soybean oil; 0.2% mono / diglyceride; 0.1% lecithin.

Example 4 A baker's margarine for croissants, also called margarine for stirred proofed dough, was prepared via a Votator device from a water phase (17% by weight) consisting of: bath original 8500336 • Li v Λ / 8 86% demineralized water 2.4% modified starch 5.5% salt 5.5% sucrose 5 0.4% citric acid 0.2% potassium sorbate

The following flavorings were added: 10 parts per million of diacetyl; 6750 parts per million of the flavor precursor mixture according to Example 2, as well as a fat phase (83% by weight) consisting of: 40% hardened palm oil (melting point 42 ° C); 30% hardened rapeseed oil (melting point 32eC)? 15% soybean oil? 15% lard.

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Example 5

Croissants were prepared from a dough of the following composition: 1000 g flour? 40 g baker's yeast? 25 g of salt? - ^ 100 g of sucrose? 30 300 g of water? 300 g of milk.

The dough was kneaded. It was then placed in a tin and covered to prevent crusting. The dough was kept at room temperature for one hour before fermentation. Then the dough was broken and BAD ORIGINAL

8500336 9 it was placed in a refrigerator, where it was kept overnight. The dough was then cut into pieces.

In order to be able to rotate the dough, it was spread out in the shape of a triangle and half of it was regularly re-covered with half of the margarine (a total of 500 g of the tour margarine according to Example 4) which had been previously tempered. Then the other half of the margarine was refolded and the edges joined together. It was then folded in half a round in three and then folded in a half round in four (i.e. toured once and twice). The dough was rolled to a thickness of about 3 mm.

Before forming, the dough was cut into 20 cm wide strips and divided into triangles of 40 to 50 g of dough. The croissants were cut into isosceles triangles with a height of 18 to 20 cm and a base of 9 to 10 cm. These were then rolled up several times. For further fermentation, they were allowed to rise in a draft-free, ventilated room or in a proofer, at a temperature between 30 and 35 ° C. The baking took a short time (temperature about 250 ° C), without steam, for a period of about 12 minutes. The croissants were covered with egg yolk twice, once before the last fermentation.

In the same manner, blank croissants, viz. no flavor precursor mixture, baked, and the two types were compared for the most butter-like odor and taste by a group of 105 experienced subjects. As a result, 30 people did not prefer, 15 people preferred the comparative croissant (blank), while 60 people gave a more butter-like flavor to the product containing the flavor precursor mixture.

BADORl Statistical value was 0.01%.

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Example 6

Sweet biscuits were prepared from a mixture consisting of 500 parts margarine, 800 parts flour, 50 parts egg, 20 parts skim milk powder, 10 parts baking powder and 5 parts salt.

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Two types of margarine were used, one flavored with the flavor precursor mixture (Example 3) and one without this mixture. After baking (baking temperature 170 ° C, baking time 20 minutes), the two types of sweet bis-10 cubes were assessed by a group of 74 subjects. The smell as well as the taste of the sweet biscuits was assessed separately. The results were as follows:

Regarding the flavor, 53% preferred the sweet biscuits containing the flavor precursor mixture, 19% preferred the sweet biscuits without the flavor precursor mixture and 28% had no preference. As for taste, 51% preferred the sweet biscuits with the flavor precursor mixture, 18% preferred the other product, and 31% preferred.

Example 7

In a heavy-bottomed saucepan, 360 g of sucrose, 270 g of glucose, 560 g of skim milk and 1.5 g of salt were stirred like this. heated for a long time until the contents of the pan were well mixed. "Then the contents of the pan were heated to the boiling point, after which 160 g of vegetable fat (based on palm kernel oil) were added and mixed for about 5 minutes. the pan was then divided into two equal halves At the same time, under equal stirring conditions, the temperature of each mixture was raised to 119 ° C. To a heated mixture, 2.5 g of the flavor precursor mentioned in Example 1 was added * while the other mixture was considered the comparative mixture. The temperature of the contents of the two mixtures was increased to 121 DEG C. over a period of 2 to 3 minutes. The two mixtures were placed separately on cooled plates. cooling, the fudge was cut into two equal parts and wrapped in waxed paper.

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8500336

Claims (9)

An flavor precursor mixture containing: 25-85% by weight of a low-melting oil or fat, which also contains butterfat. 5-37 wt% protein, which has been pre-reacted with 5-37 wt% saccharide. 0-5% by weight of conventional additives such as water emulsifiers, flavors and / or electrolyte. 10 A precursor mixture according to Claim 1, characterized in that at least 50% low-melting fat is present, which consists of at least one third of butter fat. 15 A precursor mixture according to Claim 1 or 2, characterized in that the protein to carbohydrate weight ratio is between 2: 1 and 1: 2. A precursor mixture according to Claim 1, 2 or 3, characterized in that the protein contains milk protein. A precursor mixture according to any one of the preceding Claims, characterized in that the saccharide is a monosaccharide. A precursor mixture according to any one of the preceding Claims, characterized in that it is formed from the ingredients at a temperature between 70 and 140 ° C, for 30 minutes to several hours. A precursor mixture according to any one of the preceding Claims, characterized in that after heating 3B5AD0R.GI.SfLhOniOgeniS and optionally 9efHtreer <3. R * 5 0 fl 3 λ fi 8. Process for the preparation of an aroma precursor mixture by mildly heating a mixture consisting of 5 - 85% fat, 5 - 37% protein, 5 - 37% sugar, whereby predominantly flavor precursor compounds are formed. Bakery products, characterized in that they contain an aroma precursor compound according to any one of the preceding Claims.