CA1098368A

CA1098368A - Fatty product

Info

Publication number: CA1098368A
Application number: CA282,256A
Authority: CA
Inventors: Godefridus A.M. Van Den Ouweland; Arie Steenhoek; Henricus C. Van De Westelaken
Original assignee: Unilever PLC
Current assignee: Unilever PLC
Priority date: 1976-07-14
Filing date: 1977-07-07
Publication date: 1981-03-31
Also published as: DE2731904A1; DE2731904C2; BE856819A; IE45525B1; NL190920C; IT1117315B; CH632396A5; FR2358110A1; ES460707A1; NL7707544A; ZA774203B; FR2358110B1; AU505552B2; IE45525L; LU77765A1; AU2691577A; NL190920B; GB1586473A

Abstract

Abstract of the Disclosure The invention provides a process of preparing a fatty product suitable for the preparation of gravy without frying meat, by dispersing in fat salts, and a flavouring additive, including flavours obtained by heating amino acids, carbohydrates and carrier material, preferably fat.
The fatty product preferably furthermore contains a dispersed aqueous phase containing at least the flavouring additive.
Upon melting the fatty product, said aqueous phase will show foaming and bubbling in the frying pan, phenomena which also occur when gravy is prepared conventionally by melting butter or margarine and frying meat therein.

Description

lQ~8~8 L 556 (R) The present invention provides a process for preparing a fatty product which upon melting and - if desired -diluting with water provides a Dutch gravy similar to that obtained as a result of frying meat in a conventional way.
Dutch gravy is usually prepared by fryingmeat in e.g.marga-rine or butter and by subsequently mixing the hot liquid in-gredients with wate~r. The gravy obtained contains some brown coloured sediment, essentially inthe aqueousphase.Gravy ob-tained from frying meat has a typical taste, whichto a great extent is the result of meatjuice, whichduring fryingismixed withthe fatty ingredients in which the meat is fried.
The fatty product obtained by the present invention can be used for preparing (Dutch) gravy by just melting it and - if desired - diluting it with water, without even frying meat. Similarly the product of the invention can be used in preparing sauces, soups, flavoured food spreads, etc.
According to the present invention a process is provided for preparing a fatty product suitable for the preparation of gravy without frying meat by dispersing in 20 - 99% of fat : 0 - 79% of water, 0.4 - 4% of salts and 0.6 - 15% of a flavouring additive and optionally emulsifiers, seasonings and colouring matter, said flavouring additive comprising flavours that have been obtained by heating a mixture of one cr more amino acids, one or more carbohydrates and a carrier material, at least until some discolouration had taken place.
Particularly the fatty product is prepared by dispersing in 20 - 95% of fat up to 3% of emulsifiers and 5 - 80% of an aqueous phase, said aqueous phase containing 0.4 - 4% of

- 2 -1~8~8 L 556 (R) salts and 0.6-15% of a flavouring additive and optionally seasonin~s andcolouring matter, and the balance of water, said falvouring additive comprising flavours that have been obtained by heating a mixture of one or more amino acids, one or more carbohydrates and a carrler material, at least until some discolouration had taken place. (In this specification the term "fatty product" includes-both substantially water-free and emulsified and flavoured fatty products).
The emulsified fatty products can contain some 20-95%, preferably 50-85~, particularly 65-80% of a continuous fatty phase. (All percentages are by weight and calculated on the weight of the fatty product, unless otherwise indicated).
The fatty product obtained by the invention preferably further com-prises emulsifiers, e.g. lecithin or a partial glyceride and particularly the emulsified fatty product comprises both lecithin ~Id a partial glyceride emulsifier, especially a monoglyceride.
The term "fat" as used in this specification includes mixtures of fatty acid triF,lycerides which are liquid, pourable pr plastic at 20C. Such triglyceride mixtures, when liquid at 20C, are commonly indicated as "oils" and when plastic or solid at that temperature as "fats"; in this specification, however, the terms "oils" and "fats"
are used as synonyms.
The term "salt" includes both "common salt", i.e.
sodium chloride, and so-called diet salts, for which generally potassium and/or amrnonium salts are used, e.g.
their chlorides, phosphates, citrates, succinates etc.
By the term "lecithin" reference is rnade to phos-L 556 (R) 10"8368 phatides of animal and preferably vegetable origin.
Lecithin, e.g. soybean lecithin, can contain in addition to phosphatidyl choline, phosphatidyl ethanolamine, phosph~tidyl inositol, other phosphatides, carbohydrates, sterols etc. Lecithins can contain from about 25 to 50% of carriers or diluents, e.g soybean oil in case soybean lecithins are used. In this specification the term "lecithin'~ furthermore includes phosphatides that have been chemically or physically treated, e.g. hydrolysed, hydroxylated, hydrogenated, fractionated etc.
Preferably a flavouring additive is used which includes flavours obtained by heating a mixture of amino acids, carbohydrates, a carrier material and a dairy powder.
Suitably such flavours are obtained by heating the reactants for 5 minutes to 4 or 5 hours or even more at a temperature exceeding 60C, preferably between 100 and 140C. (The lower the temperature, the longer heat treatment is required).
Preferably the dairy powder comprises whey powder or milk powder, especially a mixture of whey powder and milk powder, e.g. skim-milk powder. Suitably the weight ratio whey powder : milk powder is from (3 to 5) : 1. The amino acids can e.g. consist of hydrolysed vegetable and/or animal proteins. The carrier material can be aqueous, e.g. water, or can consist of a mixture of fat and water. Preferably, however, the carrier material consists of fat, since that will lead to the peculiar flavour of fried meat, whereas heating in an aqueous medium lea~s to a broth or beef-tea taste.

L 556 (R) 10~8;~68 Preferable additional meat flavors are added as well, especially those disclosed in British Patent Specification 836,694; these latter flavors are prepared by reacting a pentose or a hexose monosaccharide with cystein in the presence of a large excess of water at an eIevated temperature.
Preferred flavouring substances of this kind having an aroma and taste akin to cooked meat are obtained when the weight ratio of cysteine to monosaccharide is between about 0.4 - 1 and 2 : 1.
The amount of fresh water should in practice be at least 5, generally 15 to 25 times the amount by weight of the total mono-saccharide content. Amounts of up to 1500 times may, however, be used. The reaction may be carried out by heating the mixture under reflux. In many cases the mixture is maintained at its boiling point for from 1/4 to 4 hours. Similar results may be obtained by heating for a longer period at a lower temperature, e.g. 24 to 30 hours at 70C.
In addition to the meat flavours previously described a flavouring mixture obtained as a result of reactions that took place on heating concentrated or dried meat liquor and carbo-hydrates is preferably added as well. A suitable meat liquorcan have a solids content of 10-80, preferably 30 - 50~ by weight of the liquor. Suitable carbohydrates are e.g. hexoses and pentoses, e.g. glucose, fructose, ribose, xylose and arabinose. The last-mentioned flavouring mixture can be obtained by heating the liquid obtained by pressing uncooked meat or the liquid obtained by cooking meat in water (or by diluting with water a dried . . . . . . . . . . . . . . . .

1 ~ q 8 ~ 8 L 556 ~R) meat liquor), with carbohydrates in a weight ratio of the meat liquor : carbohydrates of 100 : 1 to 10 : 1. The heating can be effected for about 5 minutes to 5 hours depending on the temperature chosen, which may vary from about 60 - 150C.
Preferably the flavouring additive also includes monosodium glutamate, and/or lower organic acids, i.e.
acids with up to 6 carbon atoms, e.g. acetic acid, butyric acid, caproic acid, lactic acid etc. and/or their corresponding calcium, ammonium or alkali metal salts.
The latter additives are particularly of importance for providing a pleasant, fresh, weakly acid beef taste to the gravy prepared from the fatty product of the invention.
Conventional seasonings, e.g. pepper, garlic etc. can be added, as well as additional colouring matter, e.g. caramel.
Suitable ranges of the ingredients present in a fatty product obtained by the invention are e.g. as follows (The ingredients A1, A2 and A3 as illustrated below can be used as such or in spray-dried~form. In the latter case these ingredients are preferably spray-dried together with about 30% by weight of said ingredients of polysaccharides, e.g.
starch, maltodextrin, gum arabic, etc. In the following Table and in the claims the wei~ht percentages of ingredients A1, A2 and-A3 are ex~lusive said 30~ of rjolysaccharides):
(i) fat 20-99%
(ii) water 0-79%
(iii) salts 0.4- 4%
(iv) minor ingredîents 0.6-15%, ~` -L 556 (R) 1~"8368 said minor ingredients containing e.g.:
A. flavours:
1) the heated mixture of amino acids, carbohydrates and fatty carrier material: 0.6-15, preferably o.6 - 10%;
particularly 2-5%, by weight of the fatty product.
(Calculated as spray-dried product, which apart from the heated mi~ture, includes 30% by wei~ht of the heated mixture of carrier material necessary for spray-drying the active ingre-dients. Maltodextrin was used as said carrier material).
This heated mixture can be prepared by heatin~:
whey powder 0 to 80, preferably 10 to 60 parts by weight milk powder 0 to 30, preferably 10 to 25 parts by weight amino acids and/or salts (e.g. mono-sodium gluta-alanine) 5 to 60, preferably 10-40 ~ h ted parts by weight ea sugars (e.g.
glucose) 1 to 35, preferably 5-25 parts by weight carrier material, especially fat 5 to 94, preferably 20-80 parts by weight 2) reaction products 0 to 14.7, preferably 0.1-1% by obtained by heatinF, weight of the fatty product in water a pentose or (caiculated as spray-dried hexose monosaccharide product which, apart from the with cysteine heated mixture, includes 30% of (calculated as dry carrier material necessary for

3 product) spray-drying the active ingre-dients. Maltodextrin was used as said carrier material).

-~ !
L 556 (R) lOq8368 3) reaction products 0 to 14.7, preferably 1-10% by obtained by heating weight of the fatty product conc. meat liquor (calculated as spray-dried and sugars product which, apart from the heated mixture,includes ~0~ of carrier material necessary for spray-drying the active ingre-dients. Maltodextrin was used as said carrier material).

4) monosodium glutamate 0 to 14.7, preferably 1-5% by weight of the fatty product.

5) lower organic acids 0 to 14.7, preferably 1-5% by (e.g. lactic acid, weight of the fatty product.
citric acid, acetic acid, caproic acid) B. emulsifiers:
1) mono/diglycerides 0 to 1.5% by weight of the fatty product.
2) lecithin 0 to 1.5, preferably 0.1-1%
by weight of the fatty product.
C. other minor ingredients:
1) seasonings 0 to 2% by weight of the (e.g. pepper, ~arlic fatty product.
etc.) 2) colouring matter 0 to 14.7, preferably 0.1-0.8%
(e.g. caramel) by weight of the fatty product.
The fatty product of the invention preferably is in the form of a water-in-oil emulsion, especially a water-in-oil emulsion containing 5-80, particularly 20-~5 per cent by weight of an aqueous phase in which phase at least the majority of the flavouring and colouring ingredients are dissolved or dispersed. Such emulsions can be prepared by conventional margarine processing techniques,i.e. by dis-solving fat-soluble emulsifiers in the fatty phase, preparing the aqueous phase from the remaining ingredients, emulsifying both ~hases, cooling, crystallizing ~ packa~ing the L 556 (R) 10983~;8 emulsions obtained.
Advantageously emulsions are prepared having relatively light and/or relatively dark coloured spots, since such multicoloured products provide a more natural gravy appearance.
Multicoloured products can e.g. be prepared by blending a light coloured emulsion with a dark coloured emulsion,e.g.
in a static mixer either during or after the cooling and crystallisation stage.
The invention will now be illustrated by the following examples (in which all percentages are based on the total weight of the product).
~xample I
-A fatty product in the form of a water-in-oil type emulsion was prepared from 72.3% of a fat blend, consisting of 30 parts of coco-nut oil, 30 parts of palm oil, 20 parts of soybean oil and 20 parts of hydrogenated soybean oil of a melting point of 36C.

20% of water 7% of minor ingredients consisting of:

A. flavours 1) a fatt~ mixture, heated for 20 minutes at 120 C, of:

0.22% whey powder 0.06% milk powder O.o8% monosodium glutamate 0.025% alanine O.C48% glucose 0.~4% fat.
- _ 9 L 556 (R) lQ~8368 2) 0.24% of spray-dried reaction products of pentose mono-saccharide with cysteine.
This flavouring additive was prepared as follows:
Commercially available charcoal-treated hydrolysed (casein plus groundnut protein) powder (4 g.) and L-cysteine (2 g.) and D-glucose (1 g.) and D-xylose (1 g.) and water (100 g.) in a vessel fitted with a reflux condenser were heated to boiling for 3 hours. After cooling the product to room temperature, it was broug~ to pH=6.7 by addition of alkali. The brown-coloured solution had an aroma and taste resembling cooked meat.
The solution obtained was spray-dried with 30%
of maltodextrin.
3) 1.27% of reaction products obtained by heating for 1 hour at 100C 50 parts cooked meat liquor (solids content 45%) and 3 parts glucose. (This additive was also added as spray-dried product, which contained 70 parts reaction products and 30 parts malto-dextrin).
4) 0.45% monosodium glutamate.
5) 0.82% lower organic acids (50 parts lactic acid, - 35 parts acetic acid and the balance of citric acid and caproic acid).

6) 2.947 % common salt.
B. emulsifiers 0.4% of mo~glyceride 0.3% of soybean lecithin.
The product was prepared by heating the fat blend to 45C and adding the emulsifiers and subsequently the aqueous phase containing the remaining minor ingredients, including salt.
The mixture was then fed into a coolin~ unit of the Vota-tor*A-unit type, cooled to 18-20C, fed at that temperature into an uncooled crystallized uni~ in which the temnera-ture rose to about 22C and finally packed.
The crystallized product was in the form of a stable water-in-oil emulsion. Upon melting 100 grams Or the prod-uct obtained and heating it to 80-100C and diluting with about 150 grams of water a Dutch gravy was obtained of excellent taste and excellent brown colour.

*trade mark L 556 (R) 10~8368 _xample II
Example I was repeated with the following exceptions:
40% of a fat blend was used consisting of 60 parts of soybean oil, 3 parts of soybean oil hydrogenated to a melting point of 28C and 35 parts of fish oil hydrogenated to a melting point of 37C.
To the fat blend was added (calculated per 1000 kg of fat):

7.5 kg monoglycerides of fully hydrogenated lard.
3.5 kg of soybean lecithin.
The balance was the aqueous phase consisting of:
54% of water 6% of the flavours mentioned in Example I.
The water-in-oil emulsion was prepared as described in Example I and liquid filled in plastic tubs at 18C.
A gravy prepared from this product by melting it in a : frying pan was of excellent quality in respect of taste and colour.
Example III
Example I was repeated, except that 12% of minor ingredients were added to 15% of water (calculated on the fatty product).
The same flavours were used as in Example I.
The proportiorsof the flavouring ingredients, including 30% of polysaccharide-carriers of A1, A2 and A3 were:

r -L 556 (R) lQ~8368 Al 2.76%
A2 0.60%
A3 4.20%
A4 1.80%
As 2.64%
12.00% total A Dutch grav~ prepared from the fatty product was preferred to that prepared from the fatty product of Example I.

Claims

THE EMBODIMENTS OF THE INVENTION IN WHICH AN EXCLUSIVE PROPERTY
OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:

1. A process for preparing a fat containing composition suitable for use in preparation of meatless gravies comprising the steps of dispersing in 20% to 95% of fat up to 3% of emulsi-fiers and from 5% to 80% of an aqueous phase, said aqueous phase comprising, calculated on the weight of the fat composition, from 0.4% to 4% of a salt selected from the group consisting of sodium chloride and diet salts, from 0.6% to 15% of a meat flavoring additive and water, said meat flavoring additive comprising from 0.6% to 10% of a reaction product obtained by heating, until some discoloration takes place, a mixture of 5 to 60 parts of at least one amino acid and the salts thereof, said amino acid being selected from the group consisting of hydrolysed vegetable and animal protein, mono sodium glutamate and alanine, 1 to 35 parts of a sugar and 5 to 94 parts of a fat, and from 1 to 10% of a reaction product obtained by reacting a mixture of meat liquor and at least one sugar, in which the weight ratio of meat liquor to sugar is from 100:1 to 10:1, the sugar being selected from the group consisting of hexoses and pentoses.

2. Process according to claim 1, in which the flavoring additive includes flavors that have been prepared by reacting a pentose or hexose monosaccharide with cysteine in the presence of a large excess of water.

3. Process according to claim 1, in which a meat liquor used has a solids content of 10 to 80% by weight of the liquor.

4. Process according to claim 1, in which the flavoring additive includes monosodium glutamate.

5. Process according to claim 1, in which the flavoring additive includes organic acids with up to six carbon atoms.

6. Fatty product obtained by carrying out the process of claim 1.