Patent GB-1061364-A (GB)
Title: Flavoured fatty material and process for preparing the same
IPC: A23L27/24
Filed: 1965-11-02
Abstract: A process for flavouring a glyceride shortening composition, e.g. of the kind described in Specification 810,277, comprises fermenting an aqueous nutrient medium which comprises water, yeast, and a yeast-fermentable sugar, the yeast being of the genus Saccharomyces, and/or Torulopsis utilis, contacting the resulting ferment e.g. after from 5 minutes to 24 hours with the shortening in liquid form for from 10 minutes to 4 hours until an internal temperature of 130 DEG to 275 DEG F. is achieved, and segregating the flavoured shortening from the ferment.  Essential weight ratios (a) in the nutrient medium are: - sugar/water from 1:20 to 2:1, preferably 1:1 to 1:2; yeast solids/water from 1:75 to 2:1 preferably 1:15 to 1:25 and (b) in the ferment-shortening mixture: - shortening/ferment (on a water-free basis) from 1:2 to 10:1. The sugar may be directly fermentable, e.g. glucose, fructose and galactose, or be fermentable after hydrolysis or inversion, e.g. sucrose and maltose.  The ferment may be dried before being contacted with the shortening, and the resulting mix heated, e.g. in an oven at from 300 DEG  to 450 DEG F. or the shortening and the ferment may be preheated. Optional ingredients e.g. comprising up to 50% by weight, which may be added to the nutrient medium are: - alkaline buffering agents to raise the pH, e.g. disodium hydrogen phosphate; wheat flour or hydrolized vegetable proteins; non-fat dried milk solids; rye flour, corn or wheat flour, cocoa, salt and spices.  The shortening may be added to the medium before fermentation starts.  Five specific examples are described in each of which the liquid shortening is soybean oil, and the flavoured liquid shortening may comprise one component in a plastic shortening, i.e. one containing from 10 to 20% saturated triglyceride.ALSO:A process for flavouring a glyceride shortening composition, e.g. of the kind described in Specification 810,277, comprises fermenting an aqueous nutrient medium which comprises water, yeast, and a yeast-fermentable sugar, the yeast being of the genus Saccharomyces, and/or Torulopsis utilis, contacting the resulting ferment, e.g. after from 5 minutes to 24 hours, with the shortening in liquid form for from 10 minutes to 4 hours until an internal temperature of 130 to 275 DEG F. is achieved, and segregating the flavoured shortening from the ferment.  Essential weight ratios (a) in the nutrient medium are:- sugar/water from 1:20 to 2:1, preferably 1:1 to 1:2; yeast solids/water from 1:15 to 2:1, preferably 1:15 to 1:25; and (b) in the ferment-shortening mixture:- shortening/ferment (on a water-free basis) from 1:2 to 10:1.  The sugar may be directly fermentable, e.g. glucose, fructose and galactose, or be fermentable after hydrolosis or inversion, e.g. sucrose and maltose.  The ferment may be dried before being contacted with the shortening, and the resulting mix heated, e.g. in an oven at from 300 to 450 DEG F., or the shortening and the ferment may be pre-heated.  Optional ingredients e.g. comprising up to 50% by weight, which may be added to the nutrient medium are:- alkaline buffering agents to raise the pH, e.g. disodium hydrogen phosphate; wheat flour or hydrolized vegetable proteins; non-fat dried milk solids; rye flour, corn or wheat flour, cocoa, salt and spices.  The shortening may be added to the medium before fermentation starts.  Five specific examples are described, in each of which the liquid shortening is soybean oil, and the flavoured liquid shortening may comprise one component in a plastic shortening, i.e. one containing from 10 to 20% saturated triglyceride.