FLAVOURING AGENTS

Abstract: Compositions for generating flavours in foodstuffs, foodstuffs incorporating such compositions and processes for producing them. In particular, compositions for generating cooked (e.g. cooked meat) flavours in a foodstuff in situ, which compositions comprise flavour precursors which react on heating to generate the flavours.

Description: FLAVOURING AGENTS Field of the invention The present invention relates to compositions for generating flavours in foodstuffs to foodstuffs incorporating such compositions and to processes for producing them In particular the present invention relates to compositions for generating cooked (e g cooked meat) flavours in a foodstuff in situ, which compositions comDπse flavour precursors which react on heating to generate the flavours Background to the invention The Maillard reaction The term "Maillarα reaction" and "Maillard reactants/products' are terms of art which define the complex series of chemical reactions between carbonyl and ammo components αeπved from biological systems and the associated reactants and products respectively The term Maillard reaction is used herein in the estaD shed broad sense to refer to these reactions and includes the closely associated reactions which are usually coupled with the Maillard reaction sensu stπcto (such as Strecker degradation) In foods the Maillard reaction results in both the production of flavours and browning (see Bailey M E (1994) Maillard reactions and meat flavour development pages 153-173, In Flavour of meat and meat products Ed F Shahidi, Academic Press Ames, J M (1992) The Maillard Reaction pages 99-143, In Biocnemistry of Food Proteins, Ed B J F Hudson Elsevier App Sci London) With respect to flavour generation, the Maillard reaction can be broken down into four stages The first stage involves the formation of glycosylamines The second stage involves rearrangement of the glycosylamines to form Amadcn and Heyns rearrangement products (often abbreviated in the literature to ARPs' and "HRPs", respectively) The third stage involves dehyαrstion and or fission of the Amadoπ and Heyns rearrangement products to furan derivatives reductones and other carbonyl compounds (whicn may have significant organoleptic qualities) (These "third stage proαucts may also be produced without the formation of ARP's or HRP's. The fourth stage involves the conversion of these furan derivatives, reductones and otner caroonyl compounds into coloured and aroma/flavour compounds Thus oroducts and reactants present in both the third and fourth stage of the Maillarα reaction contribute towards aroma and or flavour Thus tre terms Maillard reaction" "Amadoπ rearrangement product" "Heyns rearrangement product" "aroma compound" and flavour compound unless indicated otherwise, are used herein in the above- descπced senses Furthe r the term post-rearrangement Maillard reactant" is intended to define Maillard reactants, intermediates and products which correspond to those whicn are elaborated from the Amadoπ and Heyns rearrangement products within me Maillard reactions which occur in (or are connected with) the third and fourth stages of the Maillard reaction (as defined above) Thus, the term "post-rearrangement Maillard reactant" encompasses Maillard reactants intermeαiates and products which can be (but not necessarily are) elaborated within tne Maillard reaction Thus, the term "post-rearrangement Maillard reactant covers natural and synthetic equivalents of Maillard reactants intermeαiates and products which are elaborated by the Maillard reaction Thus as useα herein, the term post-rearrangement Maillard reactant defines those compounds which are elaborated during the Maillard reaction at a point downstream of the second (rearrangement) step of the Maillarα reaction (as described above), including natural and synthetic equivalents thereof Problems associated with reduced cooking times In the interests of convenience and cost efficiency, it is often αesirable to reduce the time and/or temperature used in the cooking of various fooαs However, reduced cooking time/temperature is often associated with severe disadvantages the flavour and aroma of the food is often impaired and browning (which may be highly desirable, e g. in meat cookery and in baking) may not fully develop These problems arise because many of the chemicals which oroduce browning and flavour/aroma are generated as part of a complex cascading and interlinked series of chemical reactions which flow from certain components originally present in the uncooked food The proαucts include the aroma/flavour compounds produced via the Maillard reaction (described above) A reduction in the time over which these reactions are allowed to proceed results in truncation of the reaction pathways and accordingly a much restricted range of the end products (e g the aroma/flavour compounds) associated with cooked flavours and/or colours These problems are particularly acute with microwave cooking Here, cooking times are drastically reduced and both browning and flavour/aroma development are accordingly severely restricted The problem of inadequate colour generation has been addressed in the art by the provision of various browning agents based on caramelization of sugars and/or the Maillard reaction between naturally occurring reducing sugars, ammo acids amines, peptides and proteins to form coloured melanoidms (see e g US 5,091 ,200) The problem of inadequate flavour/aroma generation nas been addressed by the use of so-calieα process flavours" (also called "fmisned flavours') These food flavouring compositions comprise various Tormulations of flavour/aroma comDOunds (often produced by controlled Maillard reaction of various selecteα orecursors or foodstuffs in vitro) whicn are intended to create the flavour/aroma cnemicals normally produced over the course of cooking (so comDensatinc for their absence in uncooked/microwaveα food products) However finisheα flavours may not provide a complete flavour profile For example aromas/flavours associated with volatile compounds may be present at a reduced level (having been lost during the preparation process) Moreover many components of the finished flavour may be flashed off during cooking (so leaαing to loss from the flavour profile of imDortant aroma volatiles) It is therefore an object of the present invention to proviαe materials and methods for efficiently generating cooked flavours and aromas (and optionally colours ' ) in foods which at least partially overcomes the aforementioned problems associated with finished (process) flavours Summary of me invention According to the Dresent invention there is provided a composition for generating a cooκed flavour in a foodstuff, the composition comprising (or consisting essentially of) flavour precursors, which precursors react on heating to gene-ate the flavour, maintain a reactive association after inclusion in the foodstuff ana comprise a sulphur source and/or an ammo acid together with one or more reductones As used herein :ne term flavour precursor" is intended to αef e compounds or chemical moieties which can take part in one or more reactions which yield products which contribute to a cooked flavour in a food Such flavour precursors therefore need not be flavouring compounds per se As used herein the term Yeductone" is intended to cover sugar-derived post-rearrangement Maillard reactants and their natural and synthetic equivalents, including carbonyls and cyclic, aliphatic and alicyclic ketones. Thus the compositions of the invention are activated within the foodstuff, and so generate flavour compounds in situ This improves the distribution of the flavour/aroma compounds throughout the foodstuff and ensures that volatiles (and otner 'top notes') are more effectively introduced into the flavour profile Moreover the use of a reductone means that flavour generation develops quickly because the (relatively slow) earliest stages of the Maillard reaction are effectively dispensed with Thus the provision of Maillard reaction downstream intermediates permits the Maillard reaction to begin within the food at a relatively advanced stage the invention therefore provides a "shortcut" to the complex flavour/aroma compounds which arise as end products of the Maillard reaction Thus ;ne invention finds particular utility in cooking processes where conditions are such that the Maillard reaction is not favoured Such conditions may arise, for example, where cooking times are reduced moisture levels are relatively high or when temperatures are reduced It finds particular application in microwave cooking where cooking times are usually too snort (and moisture levels too high) to permit the Maillard reaction to proceed to the later stages of flavour/aroma generation The invention also finds particular utility in the preparation of fast foods where again cooking times are relatively short (often involving grilling and/or microwave treatment) Thus in preferred applications the compositions of the invention are used to promote roast meat flavours in hamourgers and other fast food meat (or meat substitute) products Although the use of Maillard reaction downstream intermeαiates means that a reaction within and associated with the Maillard reaction itself cegins within the food at a relatively advanced stage it has surprisingly been found that this does not significantly impair the quality of flavour/aroma prcαuced in the food Thus the precursors selected for use in the invention are such that they give rise to a satisfactorily broad range of products after entry into the Maillard reaction This leads to a particularly rich flavour profile in the food The precursors react in the food to generate flavour/aroma compounds Thus the precursors inter-react in situ Without wishing to be bound by any theory it is thought that the precursors also react with endogenous chemicals present in the foodstuff such as for example endogenous ammo acids peptides carDonydrates sugars and pids The precursors used in the compositions of the invention maintain a reactive association after inclusion in the foodstuff As used herein tne term reactive association defines a state in which the precursors can efficiently participate in one or more of the reactions associated with the Maillard reaction Without maintenance of a reactive association, it has been found that the precursors do not effectively participate in flavour/aroma-generating Maillard reactions The reactive association need not be maintained indefinitely after incorporation in the foodstuff rather, all that is required is that the precursors be reactively associated for a time period sufficient to permit initiation of the Maillard reaction (or activation of the flavour/aroma generating reactions) In this way reaction products (including flavour and aroma compounαs) that diffuse througnout the foodstuff during cooking are produceα In preferreα embodiments, the state of reactive association of the precursors after inclusion in the foodstuff is characterized inter alia by high local concentrations of each precursor after inclusion (relative to the concentrations in the bulk foodstuff) and/or a low local concentration of water in the vicinity of the precursors after inclusion (relative to that in the bulk foodstuff) The reactive association of the precursors may be achieved by effectively establishing a plurality of discrete reaction cells within the bulk foodstuff, the conditions le g pH moisture level, concentration of precursors etc ) within the reaction cells being distinct from that of the bulk foodstuff in such cases, the conditions within the reaction cells are selected so as to favour the Maillard reaction For example the moisture concentration may be selected to be low relative to the bulk foodstuff the pH adjusted to favour the Maillard reaction wnile tne concentration of each of the precursors may be high relative to their concentration in the bulk foodstuff Thus, the compositions of the invention are formulated so as to provide for the establishment of discrete microenvironments (the principal parameters of which may include inter alia pH, moisture level and precursor concentration) within a fooαstuff m wnicn they are incorporated, which microenvironments proviαε conditions suitable for activation and progress of one or more reactions encompassed by the Maillard reaction or which are designed to promote the efficient interaction of precursors and maximise flavour generation on heating. Thus, the invention may provide for the creation of micro- environments which allow the precursors to react to form the desired flavour compounds. The above-described reactive association of the precursors after inclusion in the foodstuff may be maintained by any convenient means known to those skilled in tne an In preferred embodiments the reactive association is maintained dy use of (a) a binding agent and/or (b) a carrier matrix and/or (c) an encacsulant and/or (d) aggregation Binding agents for use in the invention may take any form so long as they act to link, couple or bind the precursors together Binding may be achieved by physical or chemical means Carrier matrices for use in the invention may also take any form so long as they provide a vehicle that co-transports the precursors Likewise, encapsulants for use in the invention may be of any type, so long as they serve to provide a physical barrier to dispersal of the precursors when incorporated into a foodstuff In preferred embodiments, the binding agent, carrier matrix or encapsulant preferably comprises (a) a fat or oil: and/or (b) a starch, and/or (c) a wax, and/or (d) a sugar polysacchande or non-starcn polysacchande and/or (e) a high molecular weight polysacchande and/or (f) a protein (e g casein collagen, gelatin and/or albumen); and/or (g) a chitosan: and/or (h) a cellulose or hemicellulose, and/or (i) a gum (e g guar, xantnan. gelian and/or gum ghatti/karaya) and/or (j) pectin, and/or (k) alginate- and/or (I) a resin or rosin (e g shellac; and/or (m) a hposome The precursors for use in the invention may be aggregated Dy pelleting, spinning disc technology, extrusion, rolling, compaction, agglomeration or co- precipitation (for example, followed by size-reducing, grating pulverizing, chopping, milling or comminuting the aggregate) When aggregated the aggregation of the precursors after inclusion in the foodstuff is preferably maintained by aggregative physical forces e g friction. For example in cases where reactive association is maintained by compaction of a mixture of powdered precursor preparations, friction may be responsible for keeping the precursor preparations in a state of intimate physical association The sulphur source preferably comprises: hydrogen sulphide or a source thereof; methane thiol 0 r a source thereof: a sulphur-containing ammo acid (or mixture thereof! for example cysteme and/or methionine- thiamine: cystine; sodium sulphiαe. ammonium sulphide: ammonium polysulpniαe- onions or derivatives thereof garlic or derivatives thereof: shallots or Derivatives thereof: and/or egg or derivatives thereof. The ammo acid preferably comprises one or more of the naturally occurring amino acids The reductone Dreferably comprises a post-rearrangement Maiilard reactant, which does not contain sulphur or nitrogen, for example a dehydration and/or fission derivative of an Amadori product. The use of a noπ-sulphur-containmg reductone ensures that the precursors of the invention enter the Maillard reaction at a point prior to substitution with sulphur moieties or ammo moieties from amino acids (e.g. ammonia. pyrazmes. etc ). This promotes the generation of a wide variety of sulphur- containing or amino-denved products, and in the case where sulphur- containing products are produced this may improve the delivery of meat-like flavours/aromas. Particularly preferred are compositions wherein the reductone comprises: (a) a furanone: and/or (b) a ketone: and/or (c) a pyrone; and/or id) an aldehyde; and/or (e) a carDonyl (e g. dicarbonyl) compound; and/or (f) isomaltol: and/or (g) maltol, and/cr (h) pyruvaldehyde; and/or (i) hydroxyacetone- and/or (j) 3- deoxyglucosone and/or (k) 5-hydroxy-5.6-dihydromaltol and/or (I) 2.3-butaneαιone and/or (m) 3-hydroxy-2-butanone.. The furanone for use in the invention may comprise (a) 4-hyαroxy-5-methyl- 3(2H)-furanone and/or (b) 2,5-dιmethyl-4-hydroxy-3(2H)-furanone and/or (c) 2-methyl-4 5-dιhydro-3(2H)-furanone and/or (d) a 4-hydroxy-3(2H)-furanone; and/or (e) 4-methoxy-2,5-dimethyl-3(2H)-furanone. The ketone for use in the invention may comprise (a) 2-hydroxy-3-πnethyl-2- cyclopentenone (cyclotene), and/or (b) a cyclic ketone, and/or (c) an acyclic ketone The pyrone for use in the invention may comprise 3,5-dιhydroxy-2-methyl-4H- pyran-4-one The precursors preferably react on heating to generate a flavour via pathways within or associated with the Maillard reaction, for example via a post-rearrangement Maillard reaction The precursors and binding agent, carrier matrix, encapsulant or aggregant may be combined by co-processing, for example by cryomilling microencapsulation extrusion, disk-pastellation, drum flaking spray cnilling, spray drying or spinning disc technology (for example, as descrmed in WO 85/05288) The composition may be in particulatε, microparticulate, powder flake or granular form, and the particles microparticles, powder, flakes or granules may for example comprise (or consist essentially of) the precursors (optionally together with a binder, carrier matrix or encapsulant) The water concentration of the composition is preferably selected so that after incorporation into the foodstuff the water concentration in the local environment of the dispersed composition is suitable for efficient activation and progress of the Maillard reaction Thus, the optimum moisture content of the compositions of the invention depends inter alia on the moisture content (and other chemical/physical characteristics) of the food to which the composition is to be added This parameter is however reaαny Determined by routine trial and error In preferred emboαiments the moisture content of the compositions of the invention is below 15% for example below 14% 13%, 12% 11 % 10% 9%, 8% 7%, 6%, 5% 4% 3% 2% or 1 % This promotes the activation (and the subsequent progress) of the Maillard reaction The composition may preferably further comprise a moisture barrier (e g an encapsulant), a dessicant or a hydrophobic agent Such components help to ensure that moisture levels within the local environment of tne αispersed composition in a foodstuff are low relative to the surrounding fooαstuff (so promoting effective Maillard reaction and flavour development) The flavour generated by the compositions of the invention may De (a) a cooked (e g stewed roasted, grilled or fried) meat (for examDie Douitry (e g chicken), beef pork ham lamb or fish) flavour (b) a savoury (e g cheese onion or garlic) flavour (c) a baked or toasted flavour, or (d) nor-sweet The composition of the invention may be used with any fooαstuff including (a) a meat or meat substitute, (b) a comminuted meat product (e g a burger), (c) a sauce, (d) a liquid gravy, (e) a dehydrated gravy base (f) a batter (g) a breadcrumb, (h) a petfood (i) a seasoning mix e g for a burger or barbecue product, (j) a pre-dust (k) a glaze, (I) a pasteurized foodstuff (m) a retorted foodstuff, (n) a microwave product (e g a microwave meal) (oi a dehyαrated meal base (e g being pasta- or noodle-based) or (p) a bread or (q) a snackfood (e g crisps) The precursors preferably react to generate the flavour on microwave heating, convection oven heating, grilling, impingement oven fra red extrusion frying stewing toasting or the addition of hot water ιe g boiling water), on retorting and/or on pasteurization in anotner aspect tne invention contemplates a foodstuff (or food greαient or fooα base) ccmoπsing the composition of the invention Also contemplateα oy the invention is a process for producing a composition for generating a cooked flavour in a foodstuff comprising the steps of (a) proviαmg a sulpnur source or an amino acid, (b) providing a reductone (or a combination of two or more different reductones), (c) combining the sulphur source or amino acid and reductone(s) under conditions such that they maintain a reactive association after inclusion in a foodstuff Preferably the comDinmg step (c) comprises binding the sulpnur source and/or the am o acid and reductone together The Dinαing steo preferably comprises (a) co-encapsulating the sulphur source and/or am o acid and reductone, for example in a carrier (e g in a carrier comprising any of the components defined earlier) and/or (b) mixing the su hur source and/or ammo acid reductone and a carrier (e g a carrier comprising any of the components (a)-(m) as defined earlier) and spray chilling or spray αrying the mixture (e g by atomizing the mixture in a chamber and cooling the atomized mixture to form a powder) and/or (c) mixing the subhur source or ammo acid and reductone ana a carrier (e g a carrιe r comprising any of the components (a)-(m) as defined earlier) and subjecting the mixture to disc pastellation drum flaking cryomilling, microencapsuiation coating (e g fat coating), spinning disc treatment or extrusion The orocess oreferably further comprises the step of size-reαuc g, grating pulverizing cnoppmg milling or comminuting the composition The process may further comprise the step of drying the composition for example to below 15%, for example below 14%, 13%, 12%, 11 %, 10% 9%, 8% 7% 6% 5%, 4% 3% 2% or 1 % w/w water In another aspect, the invention contemplates a process for producing a fooαstuff comprising the step of adding to a foodstuff the composition of the invention (for example by dusting or by inclusion for example at an inclusion level of 0 01-1 0% (e g about 0 05-0 2%) w/w, optionally followed by heating (e g by convection cooking, impingement oven, infra red, extrusion microwave cooking, addition of hot water, retorting or pasteurizing) Also contemplated by the invention is a process for generating a cooked flavour comprising the steps of adding the composition of the invention to a fooαstuff (for example by dusting or by inclusion, for example at an inclusion level of 0 01-1 0% (e g about 0 05-0 2%) w/w, followed by heating (e g by convection cooking impingement over, infra red, extrusion frying, microwave cooking addition of hot water retorting or pasteurizing) As used herein the term cooked flavour is intended to encompass those flavours normally produced when food is cooked (e g exposed to temperatures of above 100°C for about 5 mm or more) The term cooked meat flavour is intended to encompass those flavours normally produced when meat is cooked (e g exposed to temperatures of above 100°C for about 5 mm or more) In preferred embodiments, the cooked flavours are those produced when a meat (e g chicken pork beef, lamb or ham) is broiled, stewed grilled barbecued or roasted As used herein, the term flavour" as applied to a foodstuff includes its aroma and may refer in general terms to the organoleptic qualities of the foodstuff. Indeed, those skilled in the art will recognize that the perceived flavour of any given food depends to a large extent on its aroma. Detailed description of the invention The invention will now be described with reference to specific examples. These are for illustrative purposes only, and are not intended to be limiting in any way to the scope of the monopoly claimed or the invention described. Example 1 : Gravv product A carrier was prepared by mixing modified starch and gum acacia at a ratio of 5:1. Cysteine hydrochloride and 4-methoxy-2,5-dimethyl-3(2H)-furanone at a ratio of 4:1 were then mixed (under conditions of high shear) with the carrier in the presence of excess water. The ratio of the carrier to the mixture of cysteine hydrochloride and 4-methoxy-2,5-dimethyl-3(2H)-furanone was 25:1. The aqueous mixture was then spray dried, and the resulting powder incorporated into a standard dehydrated gravy base 0.15% w/w. The resulting gravy base could be added to water at 6% w/w and heated for 60 to 90 seconds in a microwave oven to produce a gravy having a meaty aroma and taste. Example 2: Premixed gravy product A dehydrated gravy base was prduced as described in Example 1. The base was mixed with water at 6% w/w and the gravy was then enclosed in a jar tetra pak or sachet and pasteurised in situ. The resulting gravy exhibits a developed meaty aroma immediately on opening the package. Example 3: Seasoning mix Cysteine hyαrochloπde traditional soy sauce and enzyme modified pork fat were mixeα in a ratio of 1 50 10 The components were then warmed to an extent just Sufficient to melt the animal fat A carrier compnng modified starch in admixture with a cellulose derivative at a ratio of 10 1 was then added and the entire mixture homogenized and spray dried The spray απed product was then mixed with a sausage seasoning to an inclusion level of 0 4% w/w The sausage product exhibited an enhanced aroma and flavour when cooked Example ^ Hampurαer product A carrier was prepared by mixing modified starch and a cellulose deπvative at a ratio of 10 1 Cysteine hydrochloride and 4 hydroxy 5 methyl 2 3 dihydrofuran-3-one at a ratio of 5 1 were then mixed (unαer conditions of high shear) with tne carrier in the presence of excess water The ratio of the carrier to the mixture of cysteine hydrochloride and 4-hydroxy-5-methyl-3(2H)- furanone was 30:1. The aqueous mixture was then spray dried, and the resulting powder incorporateα into a comminuted meat hamburger mix at an inclusion level of 0 1 % w/w The burgers exhibited a full, rich meaty aroma after heating in a microwave oven Example 5 Denvdrated foodstuff A flavouring composition prepared as described in Example 1 was added into (a) the gravy mix (b) the gel mix, (c) the meat matrix and (d) the chunk at 0 2% prior to canning A meaty flavour/aroma developed in situ on retorting

Claims: CLAIMS 1 A composition for generating a cooked flavour in a foodstuff the composition comprising (or consisting essentially of) flavour precursors which precursors (a) react on heating to generate the flavour, (b) maintain a reactive association after inclusion in the foodstuff and (c) comprise (i) a sulphur source, and/or (n) an am o acid, and (in) one or more reductones (e g one or more post- rearrangement Maillard reactants) 2 The composition of claim 1 wherein the sulphur source comprises (a) hydrogen sulphide or a source thereof and/or v°> methane thiol or a source thereof; and/or (c) a sulphur-containing ammo acid (or mixture thereof) for example cysteine and/or methionine and/or (d) thiamine and/or (e) cystme and/or (f) sodium sulphide and/or (g) ammonium sulphide, and/or (h) ammonium polysulphide and/or (i) onions or derivatives thereof, and/or (j) garlic or derivatives thereof, and/or (k) shallots or derivatives thereof, and/or (I) egg or derivatives thereof 3 The composition of claim 1 or claim 2 wherein the reductone comprises a dehydration derivative of an Amadori or Heyns rearrangement product. 4 The composition of claim 1 or claim 2 wherein the reductone comprises a fission derivative oτ an Amadori or Heyns rearrangement product. 5 The compcsiticr of any one of the preceding claims wherein the reductone comprises a non-suiphur-containing post-rearrangement Maillard reactant) 6 The composition of any one of the preceding claims wherein the reductone comprises (a) a furanonε and/or (b) a ketone and/or (c) a pyrone and/or (d) an aldenyαe and/or (e) a carbcnv! (e g dicarbonyl) compound, and/or (f) isomaltol and/or (g) maltol and/or (h) pyruvalαenyde and/or (i) hyαroxyacetone and/or (j) 3-deoxygιucosone, and/or (k) 5-rydroxy-5 6-dιhydromaltol. and/or (I) 2 3-butaneαιone and/or (m) 3-nydroxy-2-butanoπe, and/or (n) a process flavour, and/or (o) cookeα vegetable concentrates; and/or (p) soy sauce. 7 The composition of claim 6 wherein the furanone comprises (a) 4-hyαrcxy-5-methyl-3(2H)-furanone, and/or (b) 2 5-dιmethyl-4-hydroxy-3(2H)-furaπone, and/or (c) 2-methyl-4 5-dιhydro-3(2H)-furanoπe, and/or (d) a 4-hycroxy-3(2H)-furanone^ and/or (e) 4-methoxy-2,5-dimethyl-3(2H)-furanone. 8 The composition of claim 6 wherein the ketone comprises (a) 2-hydroxy-3-methyl-2-cyclopentenone (cyclotene) and/or (b) a cyclic ketone and/or (c) an acyclic ketone 9 The composition of claim 6 wherein the pyrone comprises 3 5-dιhydroxy-2- methyl-4H-pyran-4-one 10 The composition of any one of the preceding claims wherein the reactive association of the precursors after inclusion in the foodstuff is maintained by (a) a binding agent, and/or (b) a carrier matrix, and/or (c) an encapsulant and/or (d) aggregation 11 The composition of claim 10 wherein the binding agent carrier matrix or encapsulant comprises (b) a starch (e g a modified starch) and/or (c) a wax and/or (d) a sugar polysacchande or non-starch polysacchande and/or (e) a high molecular weight polysacchande, and/or (f) a protein (e g casein, collagen, gelatin and/or albumen), and/or (g) a chitosan and/or (h) a cellulose or hemicellulose, and/or (i) a gum (e g guar xanthan, gellan, and/or gum gnatti/karaya) and/or (j) pectin and/or (k) alg ate and/or (I) a resin or rosin (e g shellac), and/or (m) a posome 12 The composition of claim 10 or 11 wherein the precursors are aggregated by pelleting extrusion, rolling, compaction, agglomeration or co- precipitation (for example, followed by size-reducing, grating pulverizing chopping, milling spinning disc technology or comminuting the aggregate) 13 The composition of claim 12 wherein the aggregation of the precursors after inclusion in tne foodstuff is maintained by aggregative pnysical forces e g friction 14 The composition of any one of the preceding claims wherein the reactive association of the precursors after inclusion in the foodstuff is characterized by (a) high local concentrations of each precursor after inclusion (relative to the concentrations in the bulk foodstuff), and/or a low local concentration of water in the vicinity of the precursors after inclusion (relative to that in the bulk foodstuff) 15 The composition of any one of the preceding claims wherein the precursors react on heating to generate the flavour via a reaction within or associated with tne Maillard reaction, for example via a post-rearrangement Maillard reaction 16 The composition of any one of claims 10-15 wherein the precursors and binding agent carrier matrix, encapsulant or aggregant are combined oy coprocessing, for example by cryomilling, microencapsuiation extrusion disk- pastellation drum flaking, spray chilling, spinning disc technology or spray drying 17 The composition of any one of the preceding claims wnich is in particulate microparticulate, powder, flake or granular form the particles microparticles powder, flakes or granules for example comprising (or consisting essentially of) the precursors (optionally together with a binder carrier matrix or encapsulant) 18 Tne composition of any one of the preceding claims wherein the water concentration of the composition is below 15% for example below 14% 13%, 12% 11 % 10% 9%, 8%, 7% 6%, 5%, 4%, 3%, 2% or 1 % 19 Tne composition of any one of the preceding claims further comprising a hydroohooic agent 20 Tne composition of any one of the preceding claims wherein the flavour is (a) a cooked (e g stewed roasted, grilled or fried) meat (for example poultry e g chicken), beef pork, ham, lamb or fish) flavour (b) a savoury (e g cheese, onion or garlic) flavour (c) a baked or toasted flavour 21 The composition of any one of the preceding claims wherein the foodstuff is (a) a meat or meat substitute, (b) a comminuted meat product (e g a burger), (c) a sauce (d) a liquid gravy, (e) a αehydrated gravy base, (f) a batter (g) a breadcrumb (h) a petfood (i) a seasoning mix, e g for a burger or barbecue product, (j) a pre-dust (k) a giaze (I) a pasteurized foodstuff, (m) a retorted foodstuff, (n) a microwave product (e g a microwave meal), (o a αenydrated meal base (e g being pasta- or noodle-based), (p) a bread ; (q) a snackfood (e.g. crisps). 22 The composition of any one of the preceding claims wherein the precursors react to generate the flavour on microwave heating convection oven heating grilling stewing, toasting or the addition of hoτ water (e g boiling water) on retorting and/or on pasteurization 23 A foodstuff (or food ingredient or food base) comprising the composition of any one of the preceding claims, for example a foodstuff as defined in claim 21 24 A process for producing a composition for generating a cooked flavour in a foodstuff comprising the steps of (a) providing a sulphur source and/or an ammo acid (b) providing one or more reductones (e g one or more post- rearrangement Maillard reactants), (c) combining the sulphur source or ammo acid ana reauctone(s) under conditions such that they maintain a reactive association after inclusion in a fooαstuff 25 The process of claim 24 wherein the combining step (c) comprises binding the sulphur source and/or am o acid and reductonε(s) together 26 The process of claim 25 wherein the binding step comprises (a) co-encapsulating the sulphur source and/or ammo acid and reductone for example in a carrier (e g in a carrier comprising any of the components (a)-(m) as defined in claim 11 ), and/or (b) mixing the sulphur source and/or ammo acid and reductone and a carrier (e g a carrier comprising any of the components (a)-(m) as defined in claim 1 1 ) and spray chilling or spray drying the mixture (e g by atomizing the mixture in a chamber and cooling the atomized mixture to form a powder), and/or (c) nixing the sulphur source and/or ammo acid and reductone and a carrier le g a carrier comprising any of the components (a)-(m) as defined in claim 11 ) and subjecting the mixture to disc pastellation drum flaking, spinning disc technology, cryomilling, microencapsuiation coating (e g fat coating) or extrusion 27 The process of any one of claims 24-26 further comprising the step of size-reducing grating pulverizing, chopping, milling or comminuting the composition 28 The process of any one of the preceding claims further comprising the step of drying tne composition for example to below 15% for example below 14% 13% 12% 11 % 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3% 2% or 1 % w/w water 29 The process of any one of claims 24-28 wherein (a) the sulphur source is as defined in claim 2 and/or (b) tne reαuctone is as defined in any one of claims 1-22 and/or (c) the process further comprises aggregating the composition for example as defined in claim 12 or 13, and/or (d tne process further comprises associating the components of the composition with a binding agent, a carrier matrix or an encapsulant, for example with a binding agent, a carrier matrix or an encapsulant as defmeα in claim 1 1 and/or (e) the flavour is as defined in claim 20, and/or (f) tne Toodstuff is as defined in claim 21 30 A composition obtainable by (or obtained or produced by) the process of any one of claims 24-29 31 A process for producing a foodstuff (for example a fooαstuff as defined in claim 21 ) comprising the step of adding a composition as defined in any one of claims 1-23 or 30 (for example by dusting or by inclusion, for example at an inclusion level of 0.01-1.0% (e.g. about 0 05-0.2%) w/w, optionally followed by heating (e.g. by convection cooking, infra red, impingement oven, extrusion microwave cooking, addition of hot water, retorting or pasteurizing). 32. A process for generating a cooked flavour comprising the steps of adding a composition as defined in any one of claims 1 -23 or 30 to a foodstuff (for example by dusting or by inclusion, for example at an inclusion level of 0.01- 1.0% (e.g. about 0.05-0.2%) w/w, followed by heating (e.g. by convection cooking, infra red, impingement oven, extrusion, microwave cooking, addition of hot water, retorting or pasteurizing).

Inventors: AMES JENNIFER MARJORIE, ANDERSON ADAM, COPSEY JONATHAN PAUL, MLOTKICWIEZ JERZY ALEKSANDER, MOTTRAM DONALD STEWART, AMES, JENNIFER, MARJORIE, ANDERSON, ADAM, COPSEY, JONATHAN, PAUL, MLOTKICWIEZ, JERZY, ALEKSANDER, MOTTRAM, DONALD, STEWART
Applicants: AMES JENNIFER MARJORIE, ANDERSON ADAM, COPSEY JONATHAN PAUL, DALGETY PLC, MLOTKICWIEZ JERZY ALEKSANDER, MOTTRAM DONALD STEWART, AMES, JENNIFER, MARJORIE, ANDERSON, ADAM, COPSEY, JONATHAN, PAUL, MLOTKICWIEZ, JERZY, ALEKSANDER, MOTTRAM, DONALD, STEWART
Application year: 1998
Main classification: A23L1
IPC codes: A23L1