GB2294625A

GB2294625A - Savoury flavouring for yogurt

Info

Publication number: GB2294625A
Application number: GB9422365A
Authority: GB
Inventors: Oliver Ruth
Original assignee: Individual
Current assignee: Individual
Priority date: 1994-11-05
Filing date: 1994-11-05
Publication date: 1996-05-08
Also published as: GB9422365D0

Abstract

Savoury flavouring for yogurts comprise rosaceous fruit, preferably one or more of apple, pear, plum and/or damson. The savoury flavouring additionally comprises one or more vegetables, herbs and/or spices. The application also provides yogurts flavoured with such savoury flavourings.

Description

SAVOURY YOGURTS This invention relates to flavoured yogurt particularly with savoury flavourings and to savoury flavourings therefore.

Yogurts flavoured with soft-fruit or artificial flavourings are well known in the art, however, attempts to make yogurts with a savoury vegetable, herb and/or spice flavour with a commercially viable shelf life have proved to be unsatisfactory. The problem that people have had in the past is that the savoury flavourings, when added to the yogurt rapidly, loose their flavour making them commercially unattractive.

It is therefore an object of the invention to provide flavourings for use in yogurt which do not taint when added to yogurt, and to yogurt formed with such flavourings. These flavourings enable the yogurt to have a relatively long shelf life of, for example, upto 28 days.

The invention therefore allows a wide range of new flavoured yogurts to be marketed.

The invention is based on the surprising finding that adding rosaceous fruit, particularly from fruit trees such as apple, pear, plum or damson, to the flavouring increases the stability of the flavouring in the yogurt.

Therefore, according to the invention, there is provided a flavouring for yogurt comprising rosaceous fruit. Preferably the fruit is selected from apple, pear, plum and damson, and in particular cooking apples such as Bramley, in a concentration of preferably 9 to 31 weight percent.

Preferably the flavouring is savoury flavouring.

The stabilising action of the fruit, in part, may be due to the presence of pectin, calcium-magnesium salts of polygalacturonic acid, which is present in all of the preferred fruit. Acid solutions of pectin form gels with sugar which may have a stabilising effect on the savoury flavouring.

The invention therefore also provides a savoury flavouring for yogurt comprising pectin. The pectin may be provided in the form of the isolated polysaccharide which is commercially available.

Sugar, at a concentration of preferably upto 12% weight, may be added to the savoury flavouring, though this may not be necessary if there is sufficient fruit sugars present in the ingredients.

The flavouring is usually added to a plain yogurt base at a concentration of 12-20% and in particular 16% weight percent, though this may vary as taste demands.

Vegetables, such as celery, tomato, beetroot, courgette, pepper, marrow, onion, sweetcorn, leeks, parsnips, swede, carrots, beans or potato may be used together or singularly in the savoury flavouring. Herbs, such as chives, garlic or basil, or spices, such as chilli powder, may also be used in the savoury flavouring.

Preferably a preservative, such as potassium sorbate, is added to the yogurt base.

The invention also includes a yogurt including a flavouring as foresaid and a method of producing a yogurt by applying a flavouring as foresaid to a yogurt base.

Examples The following examples show examples of the ingredients used in the production of savoury flavourings using apple as the fruit. Damsons and plums have been equally successful in acting to prevent the deterioration of the savoury flavouring when added to yogurt.

Typically, the ingredients are diced, mixed together, rapidly brought to the boil, and boiled for about 10 minutes. When pieces of vegatable are used this produces a savoury flavouring with vegetables with a crisp texture.

Typically the savoury flavouring is added to a plain yogurt base at a concentration of 12-20 weight percent. A concentration of 16 weight percent is usual, though a strong savoury flavouring, such as Example 3 or Example 6 is preferably used at a concentration.or 12 weight percent.

The yogurt may also have modified starch and a preservative such as potassium sorbate added.

All of the quantities given in the following examples are in weight percent.

Example 1, celery and onion Celery 46.5 Onion 14.0 Cooking applies diced 30.2 Sugar 4.7 Water 4.7 Example 2, beetroot and onion Beetroot 61.9 Cooking apples diced 19.0 Onion 9.5 Sugar 4.7 Water 4.7 Example 3, tomato, onion and chilli powder Plum tomatoes minced 74.4 Onion 9.3 Cooking apples diced 9.3 Chilli powder 0.02 Sugar 4.6 Water 2.3 Example 4, courgettes, onion and ginger Courgettes 61.9 Cooking apples diced 14.3 Onion 14.3 Sugar 4.8 Ginger 0.03 Water 4.8 Example 5, pepper and sweetcorn Mixed peppers 60.0 Cooking apples diced 15.0 Sweetcorn 15.0 Sugar 5.0 Water 5.0 Example 6, tomato and garlic Plum tomatoes 70.0 Onion 10.0 Cooking apple diced 10.0 Sugar 5.0 Tomato juice 5.0 Garlic 0.02 Example 7, marrow, onion and basil Marrow 65.0 Cooking apple diced 15.0 Onion 10.0 Sugar 5.0 Basil 0.02 Water 5.0 Example 8, leeks, chives and sweetcorn Leek 18.6 Sweetcorn 53.5 Chives 9.3 Cooking apples diced 9.3 Sugar 4.7 Water 4.7 Example 9, parsnips, swede, carrot and herbs Parsnips 17.6 Swede 26.4 Carrot 26.4 Cooking apple diced 20.7 Sugar 4.4 Mixed herbs 0.02 Water 4.4 Example 10, carrot, beans, onion and sweetcorn Carrots 28.6 Green beans 28.6 Cooking apples diced 9.5 Onion 9.5 Sugar 4.8 Sweetcorn 14.3 Water 4.8 The following examples have been formulated to appeal to, and be suitable for, young children and use pureed vegetables: : Example 11, beetroot and onion Beetroot puree 60.0 Apple puree 20.0 Onion puree 10.0 Sugar 5.0 Water 5.0 Example 12, celery and onion Celery puree 46.5 Apple puree 27.9 Onion puree 14.0 Sugar 9.3 Water 2.3 Example 13, parsnips, swede and carrot Parsnips puree 17.6 Swede puree 26.4 Carrot puree 26.4 Cooking apple puree 20.7 Sugar 4.4 Water 4.4 Example 14, carrot, beans, onion and sweetcorn Carrots puree 28.6 Green bean puree 28.6 Cooking apple puree 9.5 Onion puree 9.5 Sugar 4.8 Sweetcorn 14.3 Water 4.8 Example 15, potato and carrot Potato puree 33.3 Carrot puree 33.3 Apple puree 22.2 Sugar 11.1 Example 16, bean and potato Runner bean puree 28.6 Potato puree 28.6 Apple puree 28.6 Sugar 4.2

Claims

CLAIMS: 1. A savoury flavouring for yogurt comprising rosaceous fruit.
2. A savoury flavouring for yogurt as claimed in claim 1, wherein the rosaceous fruit is selected from one or more of apple, pear, plum and/or damson.
3. A savoury flavouring for yogurt as claimed in claim 2, wherein the rosaceous fruit is apple.
4. A savoury flavouring for yogurt as claimed in any previous claim additionally comprising up to 12% by weight of an added sugar.
5. A savoury flavouring as claimed in any previous claim, additionally comprising one or more vegetables.
6. A savoury flavouring according to claim 5, wherein the vegetables comprise one or more of celery, tomato, beetroot, courgette, pepper, marrow, onion, leeks, parsnips, swede, carrots, beans and/or potato.
7. A savoury flavouring as claimed in any previous claim additionally comprising one or more herbs.
8. A savoury flavouring according to claim 7, wherein the herbs comprise one or more of chives, garlic and/or basil.
9. A savoury yogurt as claimed in any preceding claim additionally comprising one or more spices, such as chilli powder.
10. A yogurt comprising a savoury flavouring as claimed in any previous claim.
11. A yogurt according to claim 10, wherein the savoury flavouring is added to a plain yogurt base at a concentration of 12-20 weight % and in particular 16 weight %.
12. A yogurt as claimed in claims 10 or 11, wherein the rosaceous fruit within the savoury flavouring increases the stability of the flavouring of the yogurt.
13. A yogurt comprising a yogurt base, flavouring and rosaceous fruit, wherein the rosaceous fruit increases the stability of the flavouring of the yogurt.
14. A method of producing a savoury flavouring according to claims 1-9.
15. A method according to claim 14, wherein whole rosaceous fruit are used to produce the savoury flavouring.
16. A savoury flavouring for yogurts substantially as hereinbefore described with reference to the accompanying description.
17. A yogurt substantially as hereinbefore described with reference to the accompanying description.
18. A method of producing a savoury yogurt flavouring substantially as hereinbefore described with reference to the accompanying description.