MXPA01005966A - A game-type flavouring agent - Google Patents

Abstract

A flavouring agent intended for enhancing or imparting game-type flavour in food products, said composition comprising a combination of an alkylphenol and cyclohexanecarboxylic acid or an alkyl-substituted derivative thereof and its use for the preparation of flavouring compositions.

Description

FLAVORING ACTION OF SALVAGE TYPE OF MEAT DESCRIPTION OF THE INVENTION This invention relates to a flavoring agent designed to improve or impart a sausage type meat flavor in food products.

BACKGROUND OF THE INVENTION Meat-like flavorings and their method of preparation are well known. They can be produced by a thermal reaction between the free amino groups of amino acids or peptides and the carbonyl groups of reducing sugars, for example. The combination of flavor molecules in the correct proportions and the mixtures represent another possibility to produce meat-like flavors. These combinations are also known as "compound flavors". A combination of both solutions is also applied to produce meat-like flavors. The compounds responsible for the meat flavor in foodstuffs and commonly used in compound flavors are, for example, furfurylthiol, 2,5-dimethyl-4-hydroxy-3. { 2H) -furanone, methional, 2, 3-diethyl-5-methylpyrine, 2-methyl-3-furantiol, furfural, 3-mercapto-2-butanone, maltol, sotolone, abhexone, butyric acid, diacetyl, 2,3-pentanedione. However, flavoring compounds of the beef type have not yet been described.

BRIEF DESCRIPTION OF THE INVENTION This invention provides a flavoring agent designed to improve or impart a sausage-type meat flavor in food products comprising a combination of an alkylphenol and cyclohexanecarboxylic acid or an alkyl-substituted derivative thereof. Although Cyclohexanecarboxylic acid is known as a flavor compound, it has not been described as useful in meat-like or wild-meat flavors. Although alkylphenols are compounds found widely in nature, however, there is no evidence that cyclohexanecarboxylic acid or p-cresol and its isomers are particularly useful for obtaining wild-type meat flavor notes. There are also no indications that the combination of both compounds can be useful to obtain this objective. To obtain a specific sausage meat flavor, these two flavor compounds are preferably combined in a specific ratio (alkylphenol: cyclohexanecarboxylic acid) from 1: 1 to 20: 1 by weight.

The flavoring agent may also contain a source of short chain alkyl acids which contributes to enhancing the sweetness and animal flesh-like notes of the total taste of the flavoring agent. It may also contain phenylacetic acid to further enhance the note similar to animal meat. Therefore, it is intended that the flavoring agent provide culinary products with a specific flavor note to authentic seilvajina meat without using any meat extract. It can also be used to provide a specific flavor note to wild meat in pet food. Another aspect of the invention is the use of this flavoring agent: in flavor combinations or in any process for the preparation of products with wild meat flavor.

DETAILED DESCRIPTION OF THE INVENTION In the specification, all percentages are provided on a weight basis except where specifically stated otherwise. In addition, the term flavor includes odor, aroma or flavor. The flavoring agent comprises a combination of an alkylphenol and cyclohexanecarboxylic acid or their alkyl-substituted derivatives which can be mixed in a ratio of 1: 1 to 20: 1 by weight, and preferably in a ratio of about 6: 1. The alkyl group of the alkyl substituted derivative of cyclo-exanocarboxylic acid can be methyl, ethyl or propyl, for example, which is located in the 2-, 3- or 4-position of the cycle.

The derivative substituted with alkyl may be the cis or trans isomer or mixtures thereof. The alkyl phenol can be one of the three ortho, metei or para isomers of cresol, ethylphenol or propylphenol. In a preferred embodiment, the flavoring agent may also contain one or more of the following compounds: - a source of short-chain alkyl acids - a source of phenylacetic acid. The short chain alkyl acids are preferably those containing 4 to 6 carbons such as butyric and isovaleric acid. They can be added in an amount of about 80 to 99.9%, and preferably to 99.5%. Phenylacetic acid can be added in an amount of about 0.4% to 15%. The flavoring agent can be prepared by mixing its constituent components. The mixture obtained can be in liquid or dry form. In a preferred embodiment, the liquid flavoring agent may contain p-cresol and cyclohexanecarboxylic acid in a ratio of 1: 1 to 20: 1. The ratio of the mixture of p-cresol + cyclohexanecarboxylic acid with respect to other acids is preferably 0.2: 99.8 and 20:80. The dry flavoring agent can be prepared by mixing about 1 to 10% of the liquid flavor with about 15 to 40% maltodextrin and 1 to 5% gum arabic in 50 to 80% water. The resulting mixture is then spray dried, preferably to a dry content of about 98%. The dry composition in this manner may contain 0.01 to 2% p-cresol and 0.0005 to 2% cyclohexanecarboxylic acid. In a preferred embodiment, the flavoring agent may have an agouti flavor note. Accordingly, the flavoring agent can have the following composition (Table 1). Table 1: Composition of a flavoring agent of agouti type.

Therefore, the flavoring agent is intended to provide an authentic aroma-specific note of wild meat to culinary products. You can also use a flavor note specific to wild meat in pet foods. It can be used directly in its liquid or dry form so that it improves or imparts savory meat-type flavor in culinary products. The amount of the liquid form is preferably about 0.05 to 5 g per kg of culinary product or pet food product and depends on the degree of flavor requirement. The dry form of the flavoring agent can be used in an amount of 0.2-50 g per kg. Another aspect of the present invention is the use of this agent in any process for the preparation of sausage-flavored food products. Accordingly, the flavoring agent can be used in a process wherein cysteine or thiamin, or both, a reducing sugar and a vegetable protein hydrolyzate can be used for the basic meat flavor. The amount of flavoring agent added may be at least about 0.1% and its concentration in the final culinary product or pet food product preferably is at least lmg / kg. After the thermal taste reaction which is preferably carried out in a stirred reactor with temperature control, the flavoring agent is added either in its form liquid or dry, and the resulting mixture is homogenized and dried in a vacuum oven. The following examples are provided by way of illustration only and in no way should be considered as limiting the subject matter of the present application.

EXAMPLES Example 1: Preparation of a flavoring agent of the agouti type.

A liquid agouti flavoring agent is prepared by mixing: 65% butyric acid 33% isovaleric acid 1.06% phenylacetic acid 0.84% p-cresol 0.1% cyclohexanecarboxylic acid After 100mg of the mixture is diluted in 1 L of water hot to evaluate the taste. It has a very authentic aroma and flavor of agouti. A dry form of the flavoring agent is obtained by mixing 2 g of the liquid flavoring agent, 32 g of maltodextrin, 6 g of gum arabic and 60 g of water. The mixture is then spray dried to an amount of 2% moisture.

Example 2: Preparation of a composition with agouti flavor.

In order to prepare a flavoring composition, the following ingredients are mixed: Hydrolyzed vegetable protein 45% Water 45% IMP 4% Cysteine hydrochloride 0.75% Thiamine 0.75% Xylose 1.5% Beef gum 2.75% Onion extract 0.25% Mix after it is sent to a browning reaction in an autoclave at a temperature of about 105 ° C for about 2 hours, and 1% of the liquid agouti flavoring agent is added, as obtained in example 1. The resulting mixture is dried by means of a vacuum oven. The resulting powder can be used directly in water to prepare a consommé or to improve the agouti flavor in culinary products.

Example 3: Consomme with agouti flavor LOg of the flavoring composition obtained in Example 2 are dissolved in a 1 1 hot water.

The solution has an authentic flavor to agouti, as it is perceived when smelling and savoring the sample.

Example 4: Consomme with agouti flavor A mixture of 370 g of maltodextrin, 190 g of salt, 100 g of yeast extract, 90 g of dextrose, 80 g of starch, 65 g of beef fat, 40 g of sugar, 2 g of citric acid and various condiments is prepared. 19 g of this mixture, 1 g of salt and 1 g of agouti flavoring agent sprayed as described in example 1, to 1 1 of hot water are added. The consommé that is obtained has a specific agouti flavor as it is perceived when the sample is smelled and tasted.

Example 5: Preparation of pet food flavored with wild meat A mixture is prepared from 73% of carcasses of poultry, pig lungs and beef liver (ground) 16% wheat flour, 7% water, 2% dyes, 0.2% liquid agouti flavorings as prepare in Example 1, vitamins and inorganic salts .. This mixture is emulsified at 12 ° C and extruded in the form of a pudding which is then cooked at a temperature of 90 ° C. It is cooled to 30 ° C and cut into pieces. 45% of these pieces Savory ai meat sausage is mixed with 55% of a sauce that is prepared from 98% water, 1% dye and 1% guar gum. Tin-coated cans are filled and sterilized at 125 ° C for 40 minutes. This pet food has a nice savory meat flavor, when it is perceived by smelling the sample.

Claims (8)

1. A flavoring agent designed to improve or impart a sausage type meat flavor in food products, the composition comprises a combination of an alkylphenol and cyclohexanecarboxylic acid or an alkyl substituted derivative thereof, wherein the ratio of alkylphenol: cyclohexanecarboxylic acid is from 1: 1 to 20: 1 in weight.

2. The flavoring agent according to claim 1, characterized in that the alkylphenol is a para, ortho or meta-isomer of cresol, ethylphenol or propylphenol.

3. A flavoring agent, as described in any of claims 1 or 2, which contains a source of short-chain alkyl acids.

4. The flavoring agent as described in any of claims 1 to 3, which contains phenylacetic acid.

5. The flavoring agent, as described in any of claims 1 to 4, with an agouti flavor, which contains: 0. 1 to 10% by weight of cyclohexanecarboxylic acid and p-cresol, the ratio of p-cresol: cyclohexanecarboxylic acid is from 1: 1 to 20: 1 by weight; 4 to 75% by weight of butyric acid; 22 to 42% by weight of isovaleric acid; and up to 3% by weight of phenylacetic acid.

6. The use of a flavoring agent, comprising a combination of alkylphenol and cyclohexanecarboxylic acid or an alkyl-substituted derivative thereof for the preparation of a savory meat flavored composition, which contains at least 0.1% by weight of the flavoring agent.

7. The use according to claim 6, characterized in that the ratio of alkylphenol: cyclohexanecarboxylic acid is from 1: 1 to 20: 1 by weight.

8. The use as described in claim 6 or 7, wherein the savory meat flavor composition contains at least 0.1% by weight of the flavoring agent in a culinary product or pet food product so that the concentration of the flavoring agent in the food ready to be ingested is at least 1 mg / kg.