Naturally flavoured food product

Abstract: The present invention relates to a food product comprising flavouring material, wherein all of the flavouring material has been obtained via a natural route and the food product contains at least 50 ppm heat-treated butterfat and at least 0.5 ppm of a diacetyl concentrate obtained through fermentation, preferably through fermentation using lactic acid bacteria. As compared to similar food products containing nature identical flavour compounds and blocks, the present food products display a more balanced and subtle flavour.

Description: The invention relates to a food product comprising flavouring material, in particular to such a product containing or imparting a butter flavour. The term food product as used here encompasses both flavoured foodstuffs as well as flavour concentrates for flavouring foodstuffs. Examples of food products covered by the present invention are: spreads, (non-dairy) creams, ice cream, bakery margarine and other bakery products, syrup, cheese, mayonnaise etc. Flavour concentrates used in food products normally contain a number of flavour compounds. The compounds in such concentrates may all possess a very similar chemical structure such as, for instance, a concentrate of aldehydes of different carbon chain length. In many cases, however, commercial flavour concentrates contain a number of different flavour blocks, each block containing one or more flavour compounds having a more or less common structure and/or origin. In order to arrive at a flavour concentrate having the desired flavouring properties one has to obtain flavour blocks giving the right flavour contribution to said concentrate, and to combine the respective flavour blocks in such a manner that a pleasant balanced flavour will be obtained if said concentrate is added to a particular food product at a particular concentration. Flavour compounds and flavour blocks can be divided into three groups. Those compounds and blocks which are natural, those which are nature identical and the remaining synthetic flavour compounds and blocks which are not nature identical. It is the object of the present invention to make available a flavour concentrate containing natural flavour compounds and/or blocks, which concentrate imparts a very pleasant and balanced flavour to food products, in particular food products containing a substantial amount of fat. The isolated use of natural flavour blocks is described in EP (A) 0 247 646, EP (A) 0 298 552 and EP (A) 0 321 056. We have found that the combined use of effective amounts of heat-treated butterfat and a diacetyl concentrate obtained through fermentation in food products can impart thereto a very pleasant and desirable flavour. Accordingly, the present invention is concerned with a process for flavouring a food product comprising adding flavouring material, wherein all of the flavouring material has been obtained via a natural route and at least 50 ppm heat treated butterfat and at least 0.5 ppm, preferably at least 1.0 ppm of a diacetyl concentrate obtained through fermentation, preferably through fermentation using lactic acid bacteria, such as S. diacetilactis are added to the food product. As compared to similar food products containing nature identical flavour compounds and blocks, the food products obtained by the present process display a more balanced and subtle flavour. Although we do not wish to be bound by theory, we believe that the latter phenomenon can be explained from the presence of minor components in the natural flavour blocks used in accordance with the invention. The term natural, whenever used in connection with flavours or their preparation, has the same meaning as defined by IOFI (International Organization of Flavour Industry). Thus the present invention does not encompass food products containing synthetic flavour compounds, e.g. nature-identical flavour compounds. The term heat-treated butterfat as used here encompasses butterfat that has been subjected to a heat-treatment at a sufficiently high temperature for an adequate period of time. Generally, the higher the temperature employed, the shorter the period of heating can be. Generally the heat-treated butterfat has been heated to a temperature of at least 50°C for at least 10 minutes. Preferably, the conditions applied during the heat-treatment at atmospheric pressure should be chosen such that the combination of temperature and period of heating lies above curve A of Figure 1. More preferably said conditions are chosen such that the combination of temperature and heating period lies above curve B of Figure 1. Naturally the optimum conditions may be different if the butterfat is subjected to a heat-treatment at non-atmospheric pressure. The heating up and cooling down regime employed should be taken into account when determining whether the heating conditions applied are in accordance with the present invention. The heat-treated butterfat incorporated in the present food product can suitably have been subjected to such heat-treatment in the presence of additional components. According to a very preferred embodiment said heat-treated butterfat has been heat-treated in the presence of an ingredient selected from the group consisting of water, protein, protein hydrolysates, alkali metal salt, earth alkali metal salt, reducing sugars, anti-oxidant and mixtures thereof. The butterfat may advantageously been heated under such conditions that hydrolysis of the fat is obtained, Maillard reactions are observed, and/or mild oxidation is achieved. Protein hydrolysates can suitably be obtained from e.g. yeast extracts. The diacetyl concentrate present in the food product can, for instance, be a fermented aqueous system, a powder obtained by drying such fermented aqueous system, or essentially pure diacetyl distilled from such aqueous system. We have found that starter distillates, although having been prepared via fermentation, do not give as good a flavour contribution. Thus, in a preferred embodiment of the invention, the diacetyl concentrate is not a starter distillate or derived therefrom. According to a very preferred embodiment of the invention the diacetyl concentrate used in the present product has been produced through fermentation of a dairy aqueous systems, e.g. whole milk, skim milk, butter milk, cream or whey. After fermentation, such an aqueous system can be included in the present food product as such, or it can be dried to a powder first. Such a dried powder can suitably be obtained by, for instance, spray drying or freeze drying. According to preferred embodiment the present product contains at least 300 ppm of diacetyl and/or alpha-acetolactate calculated on diacetyl concentrate. Alpha-acetolactate is a precursor of diacetyl and can be converted into the latter compound relatively easily. Preferably the diacetyl concentrate included in the present food product is powder containing a substantial amount of milk protein. Best flavour results are obtained if the present food product contains natural flavour blocks at such concentration levels that said product contains at least 0.5 ppm diacetyl and at least 1 ppm butanoic acid. More preferably the product contains at least 1 ppm diacetyl and at least 2 ppm butanoic acid. In addition to these compounds, according to a very preferred embodiment, the present product contains at least 10 ppm acetic acid and at least 0.5 ppm propionic acid. In order to obtain a flavour closely resembling the flavour of butter, we have found it advantageous to also include a flavour block of lactones, preferably delta-lactones. Natural lactones to be used in the present product, can suitably be obtained through fermentation of e.g. fatty acids or hydroxy fatty acids by means of suitable micro-organisms. The latter fermentation can generate both gamma- and delta-lactones, the latter being preferred. Natural delta-lactones can suitably be obtained from lauric fats such as coconut and palm kernel oil, which contain considerable quantities of such lactones. According to a preferred embodiment the food product contains such an amount of a delta-lactone concentrate obtained from lauric fat that the food product contains at least 0.5 ppm C₆-C₁₂ delta-lactones, more preferably at least 0.5 ppm C₁₀-C₁₂ delta-lactones. Another flavour ingredient which can advantageously be incorporated in the present food product is dimethylsulfide or precursors thereof (e.g. S-methyl methionine). Examples of suitable sources of natural dimethylsulfide are essential oils and algae. In a preferred embodiment of the invention the food product contains such an amount of a dimethylsulfide concentrate obtained through extraction from plant material that the food product contains at least 0.02 ppm, preferably at least 0.1 ppm dimethylsulfide. An example of an essential oil from which dimethylsulfide can suitably be extracted is spearmint oil. Yet another flavour block that can beneficially be included in the present food product is a methylketone concentrate obtained by fermentation with a micro-organism, preferably P. roqueforti . The latter micro-organisms, in order to obtain substantial amounts of methylketones, should have been grown on a medium containing fatty acids. According to a preferred embodiment, the present food product contains such an amount of a methylketone concentrate obtained by fermentation that the food product contains at least 0.2 ppm, at least 1.0 ppm C₅-C₁₁ methylketones. Also the additional inclusion of skatole and/or indole derived from naturally produced tryptophan produces a further improved flavour. Accordingly, in a preferred embodiment the present product contains such an amount of an indole/skatole concentrate derived from tryptophan degredation that the food product contains at least 0.01 ppm of indole, skatole or a mixture thereof. According to a very preferred embodiment the latter concentrate is included in such an amount that the skatole concentration exceeds 0.01 ppm and/or the indole concentration exceeds 0.05 ppm. Indole and skatole can both be obtained from tryptophan through hydrolysis, e.g. high temperature hydrolysis. Tryptophan can suitably be obtained through a natural process by fermentation of sugar with an L-tryptophan producing microbe. According to a very preferred embodiment of the invention, the product contains at least 10 wt.% fat and fat and water constitute at least 75 wt.% of the total product. Examples of such products are: spreads, creams, bakery margarine etc. Most preferably the present product is a spread, preferably containing from 17 to 83 wt.% fat phase and 83 to 17 wt.% aqueous phase. The milk protein present in the food product is preferably selected from the group consisting of skim milk protein, whey protein, buttermilk protein, whole milk protein, cream protein or mixtures thereof. It was found advantageous to include milk protein in the form of a powder or an aqueous system which previously has been subjected to fermentation. Preferably the latter fermentation is effected in the presence of lactic acid bacteria. Examples of lactic acid bacteria which can suitably be used in such fermentations are: S. diacetilactis , L. cremoris , S. lactis , L. citrovorum. Preferably the milk protein is included in the form of a powder. Another aspect of the present invention is a food product obtainable by the process described above which food product contains exclusively natural flavours, comprising at least 50 ppm of heat treated butterfat and at least 300 ppm of a diacetyl concentrate obtained through fermentation, preferably through fermentation using lactic acid bacteria. In addition to the heat treated butterfat and diacetyl concentrate, the aforementioned flavour concentrates can advantageously be employed in the present process at the concentration levels specified above. Yet another aspect of the present invention is the use of a natural flavour concentrate for flavouring a food product, said use comprising the step or steps of adding to the food product at least 50 ppm heat-treated butterfat and at least 0.5 ppm of a diacetyl concentrate obtained through fermentation, preferably through fermentation using lactic acid bacteria. According to preferred embodiments of the use of the natural flavour concentrate, said use includes the addition of further flavour blocks as described hereinabove. The invention is further illustrated by means of the following examples: Example 1 A margarine containing about 80 % by weight of a fat phase and 20 % an aqueous phase was prepared from a conventional fat blend and using processing apparatus and conditions well known in the art. The margarine product was flavoured by including therein the following natural flavour blocks and compounds (in ppm calculated on total product. The margarine product so obtained is found to have a very pleasant and balanced butter-like flavour and taste.

Claims: Process for flavouring a food product characterised in that exclusively flavouring material obtained via a natural route is added to the food product, comprising adding at least 50 ppm of heat-treated butterfat and at least 0.5 ppm of a diacetyl concentrate obtained through fermentation, preferably through fermentation using lactic acid bacteria, to the food product. Process according to claim 1, wherein the heat-treated butterfat has been heat-treated in the presence of an ingredient selected from the group consisting of water, protein, alkali metal salt, earth alkali metal salt, reducing sugars, anti-oxidant and/or mixtures thereof. Process according to claim 1 or 2, wherein the diacetyl concentrate has been produced through fermentation of a dairy aqueous system. Process according to any one of claims 1-3, wherein at least 300 ppm of diacetyl and/or alpha-acetolactate, calculated on diacetyl concentrate, is added to the food product. Process according to any one of claims 1-4, wherein such an amount of a delta-lactone concentrate obtained from lauric fat is added to the food product that the food product contains at least 0.5 ppm C₆-C₁₂ delta-lactones. Process according to any one of claims 1-5, wherein such an amount of a dimethylsulfide concentrate obtained from plant material is added to the food product that the food product contains at least 0.02 ppm dimethylsulfide. Process according to any one of claims 1-6, wherein such an amount of a methylketone concentrate obtained by fermentation with P. roqueforti is added to the food product that the food product contains at least 1 ppm of C₅-C₁₁ methylketones. Process according to any one of claims 1-7, wherein such an amount of an indole/skatole concentrate derived from tryptophan degredation is added to the food product that the food product contains at least 0.01 ppm of indole, skatole or a mixture thereof. Process according to any one of claims 1-8, wherein the product contains at least 10 wt.% fat and wherein fat and water constitute at least 75 wt.% of the total product. Use of a natural flavour concentrate for flavouring a food product, said use comprising the step or steps of adding to the food product: (a) at least 50 ppm heat-treated butterfat, (b) at least 0.5 ppm of a diacetyl concentrate obtained through fermentation, preferably through fermentation using lactic acid bacteria. Food product obtainable by the process according to any one of claims 4-8.

Inventors: ANDREAE CORNELIS FREDERIK UNIL, HARING PETRUS GERARDUS M UNILE, VAN PELT JOHANNES GEORGE UNILE, ANDREAE, CORNELIS FREDERIK, UNILEVER RESEARCH, HARING, PETRUS GERARDUS M. UNILEVER RESEARCH, VAN PELT, JOHANNES GEORGE, UNILEVER RESEARCH
Applicants: UNILEVER NV, UNILEVER PLC, UNILEVER N.V.
Application year: 1991
Main classification: A23L1
IPC codes: A23D7, A23L1