MXPA97007853A - Condensed flour containing allium deaceite capsules formed by coopervation deproteines and method for elaborating default flour condiment products - Google Patents

Abstract

The present invention relates to an allium flavored flour as well as to a method of making a product in spiced flour pulp. Allium seasoned flour comprises flour and allium oil capsules formed by protein coacervation. The allium oil capsules are thermostable and fracturable, and are added in a sufficient amount for flavoring when the flour is formed into a paste. Because the allium oil capsules are thermostable, the allium oil does not affect the rheology of the pasta during the processing, baking or cooking of the pasta. In addition, because the capsules are fracturable when chewed, the paste product provides a sustained and uniform allium flavor when eaten. In another aspect of the invention, the seasoned flour or pasta product also includes allium-free material in an amount sufficient to reduce the mixing time required to make the pasta. The allium free material can be combined with the oil capsules in a mixture adapted to provide the desired level of flavor and affect the rheology of the country.

Description

CONDENSED FLOUR CONTAINING ALLIUM OIL CAPSULES FORMED BY PROTEIN COCAVATION AND METHOD FOR ELABORATE CONDENSED FLOUR PASTE PRODUCTS Related Request This application is a continuation in part of the application Serial No. 08 / 204,755 registered on March 2, 1994, entitled "Food Condimentation Method with Encapsulated Polymer Condiment Oils", the which is a continuation of the Application Serial No. 07 / 859,934 registered on March 30, 1992 entitled "Aqueous Liquid Condiment Oil Capsules", "Method of Preparation and Use in Foods" now abandoned, and Serial Application No. .07 / 859, 349 filed March 30, 1992 entitled "Condiment Oil Capsules Free Flowing Dehydrated by Fracturable and Thermostable Spray, Method of Processing and Use in Foods", also now abandoned Field of the Invention This invention relates to flours and pasta and, more particularly, to seasoned flour and flour pasta products incorporating an allium oil to flavor the flour and pasta and, optionally, reduce the mixing time required to prepare the pasta.

BACKGROUND OF THE INVENTION Allium materials, such as garlic, onion, and the like, are popular ingredients for flavoring various foods and are often used in seasoned pasta products. For example, Tangel and Cois, U.S. Patent No. 3,615,679 teaches the use of garlic as an ingredient in a paste used for a frozen pizza, U.S. Patent No, 3,537,863 to Sinnott teaches a method of making garlic bread, in the which pieces of dehydrated garlic are mixed into the bread dough at the time of kneading. The pieces of garlic are activated by the steam generated in the pasta during baking in order to create a taste perception of garlic. The allium materials also react with the paste, affecting the rheology of the pasta and the performance of the finished product. For example, the moderate degree of unsaturation and the high level of hydrogen sulfide compounds present in garlic give the garlic a high potential for chemical reduction such that, when garlic is combined with the paste, the garlic reduces the cross-disulfide bonds of gluten in the paste, This reducing potential allows the garlic to be used as a paste conditioner, reducing the mixing time required to prepare a paste, as well as increasing the extensibility of the paste, as recognized in Porter US Patent No. 4,643,900 (the '900 patent). The '900 patent teaches the use of an allium material, such as dehydrated garlic or onion flavored, in an effective amount of paste conditioning. However, the reducing potential of garlic also produces some usually undesirable paste processing problems such as a decreased tolerance to mixing, a reduction in the ability to conserve gas and adhesion to the coating line. Garlic also has an adverse effect on the performance of the finished product, as evidenced by the decrease in the volume of the loaf, the crumb of oxidized bread, the uneven grain and some hardness. Therefore, it is desirable to have a paste product, which provides a garlic flavor without affecting the rheology of the dough, processing or performance of the dough in the finished product. It is also desirable to have a pasta product, in which the garlic can be incorporated to provide both a garlic flavor and a reduced mixing time. SUMMARY OF THE INVENTION This invention is directed to an allium flavored flour as well as to a method of making a product in seasoned flour pulp. Allium flavored flour comprises flour and capsules of allium oil encapsulated in protein formed by coacervation. Allium oil capsules are thermostable and fracturable, and they are added in a sufficient quantity for flavoring when the flour is formed into pasta. If desired, seasoned flour may include a chemical fermentation system. Allium free material may also be provided in a mixture with the seasoned flour in an amount sufficient to reduce the mixing time required to prepare a paste. The allium free material can be combined with the oil capsules in a blend adapted to provide the desired level of flavor and effect on the rheology of the pasta. The allium oil or the allium free material can be any allium, such as garlic, onion, chives, leek, shallot, escalonia and the like, and preferably it is garlic. In addition, the allium free material can be provided in any number of different ways, such as, for example, an oil, oleoresin extract, essence, or puree. The method of making an allium-flavored flour pasta product includes mixing the flour, allium oil capsules and water for a sufficient time to prepare a paste, whereby the allium oil does not substantially affect the rheology of the pasta . If desired, a chemical or yeast fermentation system can be added. Since the allium oil capsules are thermostable, allium oil does not affect the rheology of the pasta during the processing, baking and baking of the pasta. In addition, since the capsules are fracturable after chewing, the paste product provides a uniform and sustained allium flavor when eaten. One of the advantages of the invention is that the encapsulated allium oil can be used to provide a uniform and sustained flavor for the pasta products, without affecting the rheology of the pasta or the performance of the finished product where such a result is undesirable. Another benefit of the invention is that the rheology of the pulp can be intentionally affected in a controlled manner by using adapted mixtures of allium-free material and allium oil encapsulated in the pulp product. These mixtures allow the flavoring of the pasta and the controlled reduction of the mixing time without causing problems in the processing of the pasta and in the performance of the finished product. Still another benefit of the invention is the reduction of flavor and aroma contamination in large pulp mills storing multiple layers of layers.

Detailed Description of the Invention The spiced allium flours produced according to the invention include flour, allium oil capsules and, if desired, a chemical fermentation system. The pasta products produced according to the invention include flour, allium oil capsules and, if desired, yeast or a chemical fermentation system for fermenting the pasta. As used herein, the term "allium" refers to any member of a large genus of bulbous herbs of the lily family. Without limiting the examples that include garlic, onion, chives, leek, shallot, and escalonia. The term "chemical fermentation system" refers to various combinations of chemical ferments. For example, chemicals that generate C02 such as sodium bicarbonate can be used, usually in combination with a fermentation acid or acids which acidifies the sodium bicarbonate to generate CO 2 gas. Various combinations of fast-acting and slow-acting acids can be used, such as, for example, sodium acid pyrophosphate (slow) or calcium mono-phosphate (fast). For thin-paste products, such as biscochitos, cookies and the like, the ammonium bicarbonate can be used to generate C02, in which case a fermentation acid may not be necessary. In addition, other ingredients may be used as is normal in the preparation of pasta products. These ingredients include, for example, butters to be mixed with the dough, milk, sugar and salt, as well as other ingredients used to adjust the taste or consistency of the product in pasta. Allium oil capsules are formed by protein coacervation and are both thermostable and fracturable. "Thermostable", as a term used herein, means that the capsule remains intact and does not release free taste in microwaves, baked and fried and other baking or heating applications where temperatures are reached over a range of about 140 ° F. to about 450 ° F. The term "fracturable" means that, until chewed, allium oil capsules provide sustained and uniform release of flavor oil. Allium oil capsules can be prepared according to the method for microencapsulating flavor oils, taught in the co-pending Application Series No. 08 / 204,755 registered on March 2, 1994, entitled "Method of Condimentation of Foods with Oils of Oil. Flour Encapsulated in Polymers ", which is incorporated herein in its entirety for reference.

The microencapsulation method comprises the encapsulation of different droplets of flavor oil emulsified by the coacervation in water. During coacervation, a polymeric coating (ie, a protein) is formed on the different droplets to produce microencapsulated flavor capsules. The polymeric or protein coating is then degraded by covalent or ionic bonding with a water degrading agent. The capsules can also be dehydrated by spray, or otherwise dried, at a temperature suitable for removal of water, to produce thermosettable and fracturable capsules of solid flavor and free fluid. By employing the method of this invention, allium oil in an amount of up to 95% by weight, within the range of about 50% to 95% by weight, is encapsulated in a polymeric coating material, i.e., at a from about 19: 1 to about 1: 1 of oil to coating. In another feature of the invention, an auxiliary drying medium is added to the coacervated flavor capsules before being dehydrated by spray or desiccation. This auxiliary drying means has the effect of lubricating the spray dehydration, or otherwise drying the capsules and providing a uniform distribution of the capsules. The coating layer, as prepared by coacervation, comprises one or more colloidal materials, which must be hydrophilic, gellable and ionizable. The colloidal materials can be selected from the group consisting of gelatin, alginates, casein, gum arabic, carboxymethylcellulose, and the like and mixtures thereof. In a more preferred form, the colloidal material in the coating layer comprises gelatin. The microencapsulation method is usually practiced by first forming a solution of a first colloidal material such as gelatin in water above its gelation temperature. Separately, a second colloidal material such as sodium carboxymethylcellulose is added to the water to form a clear solution. The two solutions are then mixed and the temperature at which the allium oil is mixed within the resulting solution and at a mixing rate to form the desired emulsion is reduced. The coacervation, or aggregation to uniformly distribute the colloidal materials around the droplets of seasoning oil, is then carried out by diluting the emulsion with water, or by adjusting the pH and allowing a lapse of time for the colloid to check the oil droplets . Then, it is necessary to degrade the colloidal coating on the emulsified oil droplets and, in a preferred form, glutaraldehyde is used to degrade the gelatin coating surrounding the droplets of seasoning oil. Alum can also be used to degrade the coated oil capsules, typical sizes up to about 600 microns, normally in a range from about 100 to 300 microns, can be prepared by spray drying. It is preferable to add a drying aid to the mixture of the microcapsules in aqueous medium prior to spray drying or desiccation. Silicone dioxide is a preferred drying agent having a particle size of less than 400 mesh, but the fineness of the drying agent is not critical. The seasoning capsules formed by protein coacervation are now ready for spray drying and this can be achieved by employing a suitable spray-drying tower with an air atomizing nozzle to spray the flow of heated air counter-current . The seasoning capsules are released to the rolling nozzle by a pump at an appropriate speed. Atomization can be carried out in several ways. For example, air atomization, spinning disk atomization or airless can be employed to provide thermoset and fracturable capsules of solid, free-flowing, allium oil dehydrated by spray. It is also preferred to form a microcapsule mixture having from about 15% to about 40% by weight solids to achieve the benefits of aqueous liquid seasoning capsules such as, saving the cost of seasoning, easy handling and better flavor containment. due to the volatility of reduced flavor in the water. The aqueous liquid seasoning capsules are supplied by a pump at a suitable speed in the processing to provide easy handling. The allium oil capsules incorporated into the paste product do not affect the rheology of the paste or the performance of the finished product. Since the capsules are thermostable, the allium oil does not react with the paste during the processing, baking or baking of the pasta. Therefore, gluten depolymerization and the associated effects of rapid pulp decomposition, decreased mixing tolerance, increased pulp extensibility and reduced gas holding capacity do not occur. In addition, since the allium capsules are fracturable until they are chewed, they provide a uniform and sustained release of the particular allium flavor. Adapted mixtures of allium oil capsules and allium free material can be used, when it is desired to reduce the mixing time in conjunction with the flavoring of the pasta product. The allium oil capsules are incorporated into the flour or pasta products in an effective amount of seasoning. Typically, this amount is about 1% by weight of the paste, or about 0.5% by weight of the dry flour mixture in dry mix applications, for example, dry mixes packaged for rehydration and microwave baking by the consumer. The amount of oil capsules can also vary to suit the particular application. The following examples are provided as a means of illustration, but are not intended to limit the scope of the invention. EXAMPLES Example 1 An experiment was conducted to determine the effect of a garlic oil on the rheology of the pasta when it was incorporated into a paste using a variety of flavor release systems. The different systems tested include oil capsules formed by protein coacervation ("capsules"), dehydrated oil by spray and free oil. The flour used was a commercially ground winter red hard flour that contains 11.7% protein, 0.5% ash and 13.7% moisture. The seasoning systems were added to the flour on a basis weight of flour, at the following levels: 0.59% capsules, 1% dehydrated oil by spray and 0.5% (v / w) of free oil, different levels being used in order to provide the same level of condiment oil in each of the mixtures. In addition, a control paste was prepared without any flavor oil. The mixography and baking sections of the experiment bread contend two sets of data for the oil-free system since a paste was prepared and baked at the same time that the pastes incorporated the capsules and the dehydrated oil by spray ("free oil"). 1) while another paste was prepared and baked one month later ("free oil 2"). However, all other rheological tests using free oil were performed only with free oil 2. Methods Mixography The mixograms were determined by the AACC Method 54-40 A constant absorption of 60% (fwb) was used for all samples All samples were run in duplicate Bread Baking Bread was baked as small loaves using the AACC Method 10-10B unmixed pasta procedure with the 90-minute fermentation schedule The baking formula is given in Table I. All the loaves were baked in triplicate.The capsules and the dehydrated oil The sprinkling was added to the separate samples of the drying ingredients prior to the addition of water and mixing in a paste, while the free oil was added to a sample of flour separated with water. All the loaves were mixed for optimal development. TABLE I Formula of the Small Loaf of Bread Ingredient Amount Flour (14% mb) 100. Og ~ Sucrose * 6.0g Degreased milk powder 4. Og Butter to mix with the dough 3.0g Salt * 1.5g Yeast 2. Og Water ** 69.0ml KBr03 15ppm * added in aqueous solution ** includes water in aqueous solution of sucrose / salt After cooling, the loaves were opened with a cut and the crumb was designated either as low-oxidized (low), full-oxidized (full), or over-oxidized (excessive). Extensigraph The extensigrams were produced using the AACC Method 54-10. The absorption remained constant at 60% (f b). The pastes were mixed to optimize and tested at 45, 90, and 135 minutes. All samples were run in duplicate with three test pieces per paste. Reofermentometer The gas release was measured with the Chopin F2 Reofermentometer (Paris, France). The pastes were mixed and tested as described in the instruction manual with the exception that 2.5g of instant-drying yeast was used. The reofermentometer F2 measures the C02 release potential of the pulp by measuring the speed at which the carbon dioxide gas formed in the elevated pulp. The percentage of total gas released during fermentation which is retained by the mass of the pulp is reported as the retention coefficient. Gasography Gasography 12 (Pullman, WA) was used to measure the maximum gas production of the pulps to determine if the garlic samples inhibited or stimulated the activity of the yeast. The procedure followed was the procedure described by Rubenthaler and Cois. (1980) J. Two modifications were made, the water bath temperature was kept constant at 30 ° C and 2.5g of instantaneous drying yeast was used. Data Analysis The analysis of variation and the least significant difference were quantified using the Statistical Analysis System (SAS Institute, Cary NC). Results and Discussion Mixography The mixograms (Figure 1) show that the addition of dehydrated oil by spray and free oil caused the paste to decompose rapidly. The addition of the capsules, however, did not affect the paste mixture. 1 Rubenthaler, G.L., Finney, P.L., Demaray, D.E., and Finney. K.F.1980. Gasography: Design, Construction, and Reproducibility of a Channel 12 Sensitive Gas Registron Instrument. Chemical Cereal 57 (3): 212-216.

Bread Baking The baking data are given in Table II. The addition of dehydrated oil by spray and free oil significantly reduced the mixing time and had an oxidizing effect on the breadcrumbs. Capsules, however, did not affect the mixing time or the bread crumb. Spray dehydrated oil and free oil 1 (p = 0.05) significantly reduced the volume of the loaf of the control, while the capsules and free oil 2 did not affect the volume. TABLE II Baking Data Values within a column followed by different letters are significantly different (p = 0.05) Extensigraph Figure 2 shows the resistance of the paste to the extension. Both the spray dried oil samples and the free oil 2 samples showed reduced resistance in relation to the control, which can count for the reduction of the volume of the loaf and other harmful changes in the baking performance shown in Table 2. However, this resistance to decreased extension was avoided in the samples containing capsules. In fact, at 90 minutes and 135 minutes, the pastes containing capsules showed an increased resistance to extension in relation to all the other samples, which include the control. This favorable results for the capsule-containing samples are confirmed by the paste extensibility results shown in Figure 3, where the paste samples employing the capsules showed reduced extensibility at all time periods. Reoferme Tómetro The Gas Release Data are Provided in Table III Table III Gas Release Data The percentage of gas retained by the fermentation of the pulps was not significantly affected by the garlic samples. Gasography The maximum gas production of the pulps during fermentation is given in Table IV. TABLE IV Maximum Gas Production The ability of the yeast to produce carbon dioxide gas during fermentation was not affected by the addition of garlic. EXAMPLE 2 Deep-Fat Fried Bread Paste The fractured and thermostable allium oil microcapsules formed by protein coacervation are mixed into the bread dough either as a solution (eg, aqueous liquid) or as a powder (for example, spray dried) in an amount from about 0.25% to 1% by weight of the paste.

The bread dough is then baked and can be separated into cubes. The cubes are then fried in a lot of fat at approximately 375 ° F for approximately 30 seconds. EXAMPLE 3 Dry Bread Mix for Microwave Baking A dry bread mixture is formulated by mixing 51% flour, 6% sugar, 1% salt, 1% yeast and 1% emulsifier for the addition of 40% water for rehydration. Allium oil capsules are incorporated into the dry mix at approximately 1% by weight to provide a dry, spiced mixture for rehydration by the consumer and microwave baking. Flavor microcapsules are prepared as described above. During microwave baking of the dry mix rehydrated in the bread shaping, the allium oil is protected against flavor loss by microwave baking due to the thermostable capsules. Example 4 Baked Bread A bread fermented chemically or fermented by yeast is formulated containing approximately 50% flour, 6% sugar, 1% salt, 40% water and 1% yeast or a chemical fermentation system. In this example, the allium oil capsules formed by protein coacervation are incorporated in about 1% by weight or at an appropriate level within the paste. During subsequent fermentation and baking for approximately 20-60 minutes at approximately 325-370 ° F, the seasoned oil is protected against the baking temperatures. Other modifications of this invention can be made without departing from its scope as will be understood by a person of ordinary skill in the art.

Claims (17)

1. NOVELTY OF THE INVENTION Having described the present invention, it is considered as a novelty and therefore the property described in the following claims is claimed as property. 1. A spiced allium flour comprising: flour; and fracturable, thermostable allium oil capsules of discrete droplets of allium oil microencapsulated in a protein coating, said capsules of allium oil in admixture with said condiment in an amount sufficient for flavoring when said allium flavored flour is formed within a paste without substantially affecting the rheology of said paste.
2. 2. The seasoned flour according to claim 1, characterized in that it also includes a chemical fermentation system.
3. 3. The seasoned flour according to claim 1, characterized in that it also comprises allium-free material in mixture with said seasoned flour in an amount sufficient to reduce the mixing time required to make said pasta.
4. 4. The seasoned flour according to claim 1, characterized in that the allium oil is selected from the group consisting of garlic, onion, chive, leek, shallot, escalonia, and combinations thereof.
5. 5. The seasoned flour according to claim 1, characterized in that said allium oil is garlic.
6. 6. The seasoned flour according to claim 3, characterized in that said allium free material is selected from the group consisting of garlic, onion, chive, leek, shallot, escalonia, and combinations thereof.
7. 7. The seasoned flour according to claim 3, characterized in that said allium-free material is garlic.
8. 8. The seasoned flour according to claim 3, characterized in that said allium-free material is selected from the group consisting of oil, oleoresin, extract, essence, puree and combinations thereof.
9. 9. A method for making an allium flavored flour pasta product comprising the steps of: mixing the fractureable and thermostable allium oil capsules of discrete droplets of microencapsulated allium oil in a protein coating, said oil capsules allium in an amount sufficient to flavor a paste; and mixing said flour and capsules with water for a sufficient time to make said paste when said allium oil does not substantially affect the rheology of said paste.
10. The method according to claim 9, characterized in that said ingredients of the dough further include yeast.
11. The method according to claim 9, characterized in that said ingredients of the dough further include a chemical fermentation system.
12. The method according to claim 9, characterized in that said dough ingredients further comprise allium-free material in an amount sufficient to reduce the mixing time required to make said dough.
13. The method according to claim 9, characterized in that said allium oil is selected from the group consisting of garlic, onion, chive, leek, shallot, escalonia and combinations thereof.
14. The method according to claim 9, characterized in that said allium oil is garlic.
15. The method according to claim 12, characterized in that said allium free material is selected from the group consisting of garlic, onion, chive, leek, shallot, escalonia and combinations thereof.
16. 16. The method according to claim 12, characterized in that said allium-free material is garlic. The method according to claim 12, characterized in that said allium free material is selected from the group consisting of oil, oleoresin, extract, essence, puree and combinations thereof.