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WO1999018811A1 - Inhibiteur contre la formation de gout de rechauffe - Google Patents

Inhibiteur contre la formation de gout de rechauffe Download PDF

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Publication number
WO1999018811A1
WO1999018811A1 PCT/FI1998/000787 FI9800787W WO9918811A1 WO 1999018811 A1 WO1999018811 A1 WO 1999018811A1 FI 9800787 W FI9800787 W FI 9800787W WO 9918811 A1 WO9918811 A1 WO 9918811A1
Authority
WO
WIPO (PCT)
Prior art keywords
flavonoids
wof
inhibitor
apple
onion
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/FI1998/000787
Other languages
English (en)
Inventor
Lasse Juhani Kurppa
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
SLK Foundation
Original Assignee
SLK Foundation
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by SLK Foundation filed Critical SLK Foundation
Priority to CA002305329A priority Critical patent/CA2305329A1/fr
Priority to EP98947577A priority patent/EP1032279A1/fr
Priority to AU94438/98A priority patent/AU9443898A/en
Publication of WO1999018811A1 publication Critical patent/WO1999018811A1/fr
Priority to NO20001835A priority patent/NO20001835L/no
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols

Definitions

  • the present invention relates to inhibitors against the formation of Warmed-Over Flavor or WOF in ready made foods.
  • WOF is a general term used to describe the off-flavor which is generated in precooked and refrigerated foods when these are reheated. WOF is especially marked in reheated meat contained in the ready made foods served during flights or in, for instance, institutional cafeterias. For the industry catering for airlines WOF poses a real and vast problem.
  • WOF is a well known phenomenon in the food industry, its causes have not been identified. WOF seems to be due to chemical and physical conditions but so far the researchers have not found any active inhibitors for WOF.
  • Flavonoids are one of the widest found groups of vegetable chemical compounds. They are polyphenolic antioxidants naturally present in vegetables, fruits, and beverages such as tea and wine. More than 2000 flavonoids have been found and identified. All flavonoids have a common biosynthetic origin and they therefore possess the same basic structural element, namely a 2-phenyl chromane skeleton. Flavonoids occur mainly as glycosides but they may also be in the form of free phenols and sulphates.
  • the present invention is based on the realization extracted and/or powdered flavonoids may be used to inhibit or prevent the formation of warmed-over flavor in the food industry, especially for precooked and refrigerated food, as well as in household cooking.
  • An object of the invention is thus to provide a WOF inhibitor based on flavonoids.
  • An object of the invention is also to provide a WOF inhibitor having an inherent taste of salt.
  • a further object of the invention is to provide an easy way of adding health bringing flavonoids to the diet of people.
  • flavonoid WOF inhibitor will have the dual benefit of retaining a good taste in the food and of supplementing the digester's diet with healthy flavonoids.
  • the inherent salty taste of the preferred flavonoid WOF inhibitor allows a reduction of the amount of salt in the food by 50% or more.
  • the present invention provides a realistic way of reducing the amount of salt in the food to an acceptable level while retaining the taste of salt in the food at an accustomed level.
  • the present invention is directed to the use of flavonoids as warmed-over flavor (WOF) inhibitor substances and to WOF inhibitor compositions comprising one or more flavonoids.
  • the flavonoid WOF inhibitor may be used in the food industry as well as in household cooking.
  • the preferred use comprises use as a WOF inhibitor in reheatable precooked and refrigerated food.
  • the flavonoids are only marginally affected by normal cooking temperatures, wherefore the flavonoids may be included into the food before cooking.
  • the preferred flavonoids are selected from flavonoids of onion, tea and apple, and an especially preferred mixture comprises a powdered spice containing onion powder (about 30 %), green or black tea extract (about 34 %), and apple powder (about 18 %) with the rest being made up of an edible carrier such as vegetable fibers, calcium phosphate, silicon dioxide, etc.
  • the preferred inhibitor of the present invention contains a combination of several, preferably at least three flavonoids.
  • the flavonoids are preferably selected so as to provide a salty taste.
  • the present WOF inhibitor may suitably be used to replace part or most of the salt generally used in the food.
  • the flavonoid preparation developed according to the invention is classified as a Functional Food.
  • the preferred embodiment according to the invention comprises a mixture of flavonoids contained in onion powder, green tea extract and apple powder. Although this mixture does not contain any table salt at all, it has a taste which resembles that of a mild aroma salt.
  • a specific benefit of the invention is obtained when the inhibitor according to the invention is used to replace salt in the cooking of food. This makes it possible to reduce the amount of salt in the food without a reduction of the salty taste, thus providing a significant health benefit.
  • the present WOF inhibitor may be used in the preparation and preservation of food and the present invention should not be considered limited to the examples listed in the present specification.
  • the beneficial effect of the preparation according to the invention on health is based on the flavonoids, especially a combination of flavonoids from apple, onion and tea, which the product contains.
  • the natural protective agents are in the right proportion to each other and the product so maximizes the flavonoid-protection.
  • the WOF inhibitor according to the invention may also contain other components, such as other vegetable components containing flavonoids and components having other properties, such as special flavouring properties not natural to the flavonoids in question.
  • the flavonoids used according to the invention may be mixed with edible carrier or filler compounds which are easily powdered and which add body to the preparation.
  • Such carriers are preferably inert compounds such as calcium phosphate and/ or silica.
  • the WOF inhibitor may also be produced in liquid or paste form.
  • the composition of the WOF inhibitor was the following: onion powder 30 % grren tea extract 34 % apple powder 18 % potato fiber 18 %
  • the powdered mixture was portioned into bags and used as WOF inhibitor and partial salt substitute in precooked food for airlines.
  • the taste was salty and aromatic with a flavor of onions.
  • a WOF inhibitor was produced substantially as in Example 1 with the addition that about 25 by weight salt (NaCl) was added to the composition to provide an inhibitor with a low salt content.
  • a flavonoid composition was produced by mixing the following ingredients into a homogeneous mixture:
  • the WOF inhibitor was mixed into meat balls which were then cooked and refrigerated. Upon reheating the taste of the meat balls was found to be good.
  • a barbecue sauce was produced by mixing the following ingredients into a homogeneous mixture: Flavonoid barbecue sauce
  • the above grilling sauce was used on ready-made grilled chicken which was then refrigerated. Upon reheating the meat was found to have no warmed-over taste.
  • the WOF inhibitors of the above examples 1-4 were tested on meat balls and compared to the WOF inhibiting effect of salt.
  • the meat balls contained either 1 % salt (control) or 1 % of the WOF inhibitor according to the present invention.
  • the meat balls were cooked and stored for two days.
  • the development of WOF in the reheated balls was tested by a sensory panel, who compared the products containing the WOF inhibitors with the control product.
  • the meat product comprised pork meat with about 30% fat
  • the panel compared the warmed-over flavor (WOF) which had developed in the control product with the flavor of the test products.
  • WF warmed-over flavor

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

L'invention concerne l'utilisation de flavonoïdes comme aromatisants et/ou succédanés du sel. Un mélange de plusieurs flavonoïdes, comme par exemple ceux sélectionnés dans l'oignon, la pomme et le thé sont mélangés de manière à former une composition. La préparation à base de flavonoïdes peut être utilisée comme aromatisant général et comme succédané du sel dans la cuisine familiale et dans l'industrie alimentaire. Une ingestion accrue de flavonoïdes réduit le risque de maladies des artères coronaires.
PCT/FI1998/000787 1997-10-10 1998-10-07 Inhibiteur contre la formation de gout de rechauffe Ceased WO1999018811A1 (fr)

Priority Applications (4)

Application Number Priority Date Filing Date Title
CA002305329A CA2305329A1 (fr) 1997-10-10 1998-10-07 Inhibiteur contre la formation de gout de rechauffe
EP98947577A EP1032279A1 (fr) 1997-10-10 1998-10-07 Inhibiteur contre la formation de gout de rechauffe
AU94438/98A AU9443898A (en) 1997-10-10 1998-10-07 Wof inhibitor
NO20001835A NO20001835L (no) 1997-10-10 2000-04-07 WOF inhibitor

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FI973929A FI973929A7 (fi) 1997-10-10 1997-10-10 WOF inhibiittori
FI973929 1997-10-10

Publications (1)

Publication Number Publication Date
WO1999018811A1 true WO1999018811A1 (fr) 1999-04-22

Family

ID=8549705

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/FI1998/000787 Ceased WO1999018811A1 (fr) 1997-10-10 1998-10-07 Inhibiteur contre la formation de gout de rechauffe

Country Status (6)

Country Link
EP (1) EP1032279A1 (fr)
AU (1) AU9443898A (fr)
CA (1) CA2305329A1 (fr)
FI (1) FI973929A7 (fr)
NO (1) NO20001835L (fr)
WO (1) WO1999018811A1 (fr)

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001049285A1 (fr) * 2000-01-03 2001-07-12 Slk Foundation Flavonoide et forme posologique, production et utilisation associees
WO2001052671A3 (fr) * 2000-01-24 2002-03-07 Dry Creek Nutrition Inc Procede de modification et d'amelioration de caracteristiques gustatives de produits comestibles au moyen de composes polyphenoliques monomeriques ou oligomeriques
WO2003041517A1 (fr) * 2001-11-15 2003-05-22 Takasago International Corporation Agent anti-degradation
WO2005032277A1 (fr) * 2003-09-22 2005-04-14 Degussa Health & Nutrition Americas, Inc. Incorporation de phytosterols dans des aromatisants
WO2008096040A1 (fr) * 2007-02-07 2008-08-14 Slk Foundation Composition de parfum
EP1949798A4 (fr) * 2005-11-14 2012-12-26 Kao Corp Assaisonnement liquide
US8802181B2 (en) 2006-10-05 2014-08-12 S & P Ingredient Development, Llc Low sodium salt composition
US9247762B1 (en) 2014-09-09 2016-02-02 S & P Ingredient Development, Llc Salt substitute with plant tissue carrier
US9474297B2 (en) 2005-09-14 2016-10-25 S&P Ingredient Development, Llc Low-sodium salt composition
US9629384B2 (en) 2005-09-14 2017-04-25 S & P Ingredient Development, Llc Low sodium salt composition
US11051539B2 (en) 2017-09-18 2021-07-06 S & P Ingredient Development, Llc Low sodium salt substitute with potassium chloride
CN117337931A (zh) * 2023-11-09 2024-01-05 南京黄教授食品科技有限公司 植酸钠在抑制盐水鸭高温蒸煮味中的应用

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3810998A (en) * 1972-11-03 1974-05-14 Armour & Co Inhibition of warmed-over flavor in uncured cooked meats
US3821444A (en) * 1972-08-04 1974-06-28 Armour & Co Inhibition of warmed-over flavor in meats
US4871556A (en) * 1988-06-16 1989-10-03 The United States Of America As Represented By The Secretary Of Agriculture Inhibition of warmed-over flavor and preserving of uncured meat containing materials
US4927651A (en) * 1988-10-07 1990-05-22 Kabushiki Kaisha Nasa Method of preserving food
US5045332A (en) * 1989-10-10 1991-09-03 The Pillsbury Company Methods and materials for inhibiting the development of warmed-over flavor in meat
US5077065A (en) * 1990-11-14 1991-12-31 Kfc Corporation Method for extending the holding time for cooked food

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3821444A (en) * 1972-08-04 1974-06-28 Armour & Co Inhibition of warmed-over flavor in meats
US3810998A (en) * 1972-11-03 1974-05-14 Armour & Co Inhibition of warmed-over flavor in uncured cooked meats
US4871556A (en) * 1988-06-16 1989-10-03 The United States Of America As Represented By The Secretary Of Agriculture Inhibition of warmed-over flavor and preserving of uncured meat containing materials
US4927651A (en) * 1988-10-07 1990-05-22 Kabushiki Kaisha Nasa Method of preserving food
US5045332A (en) * 1989-10-10 1991-09-03 The Pillsbury Company Methods and materials for inhibiting the development of warmed-over flavor in meat
US5077065A (en) * 1990-11-14 1991-12-31 Kfc Corporation Method for extending the holding time for cooked food

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
FOOD TECHNOLOGY, June 1988, MILTON E. BAILEY, "Inhibition of Warmed-Over Flavor, whit Emphasis on Maillard Reaction Products", pages 123-126. *
JOURNAL OF FOOD PROTECTION, Volume 50, No. 5, May 1987, DALAL JURDI-HALDEMAN et al., "Antioxidant Activity of Onion and Garlic Juices in Stored Cooked Ground Lamb", pages 411-413. *
RECIPROCAL MEAT CONFERENCE PROCEEDINGS, Volume 38, 1985, MARGARET TIMS YOUNATHAN, "Causes and Prevention of Warmed-Over Flavor", pages 74-79. *

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001049285A1 (fr) * 2000-01-03 2001-07-12 Slk Foundation Flavonoide et forme posologique, production et utilisation associees
WO2001052671A3 (fr) * 2000-01-24 2002-03-07 Dry Creek Nutrition Inc Procede de modification et d'amelioration de caracteristiques gustatives de produits comestibles au moyen de composes polyphenoliques monomeriques ou oligomeriques
WO2003041517A1 (fr) * 2001-11-15 2003-05-22 Takasago International Corporation Agent anti-degradation
WO2005032277A1 (fr) * 2003-09-22 2005-04-14 Degussa Health & Nutrition Americas, Inc. Incorporation de phytosterols dans des aromatisants
US9474297B2 (en) 2005-09-14 2016-10-25 S&P Ingredient Development, Llc Low-sodium salt composition
US9629384B2 (en) 2005-09-14 2017-04-25 S & P Ingredient Development, Llc Low sodium salt composition
EP1949798A4 (fr) * 2005-11-14 2012-12-26 Kao Corp Assaisonnement liquide
US8802181B2 (en) 2006-10-05 2014-08-12 S & P Ingredient Development, Llc Low sodium salt composition
US9549568B2 (en) 2006-10-05 2017-01-24 S & P Ingredient Development, Llc Low sodium salt composition
WO2008096040A1 (fr) * 2007-02-07 2008-08-14 Slk Foundation Composition de parfum
US9247762B1 (en) 2014-09-09 2016-02-02 S & P Ingredient Development, Llc Salt substitute with plant tissue carrier
US11051539B2 (en) 2017-09-18 2021-07-06 S & P Ingredient Development, Llc Low sodium salt substitute with potassium chloride
CN117337931A (zh) * 2023-11-09 2024-01-05 南京黄教授食品科技有限公司 植酸钠在抑制盐水鸭高温蒸煮味中的应用

Also Published As

Publication number Publication date
FI973929L (fi) 1999-04-11
NO20001835D0 (no) 2000-04-07
AU9443898A (en) 1999-05-03
CA2305329A1 (fr) 1999-04-22
FI973929A0 (fi) 1997-10-10
EP1032279A1 (fr) 2000-09-06
FI973929A7 (fi) 1999-04-11
NO20001835L (no) 2000-06-05

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