JP2708465B2 - Food or beverage compositions with altered flavor indications - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to the field of foods and beverages, and in particular to foods and beverages containing sucrose fatty acid esters.

BACKGROUND OF THE INVENTION Numerous documents disclose food or beverage compositions prepared using sucrose fatty acid esters. For example, U.S. Pat. No. 3,600,186 discloses that about 10% of total fat
Disclosed are low calorie fat-containing food compositions wherein from about 100% are sugar or sugar alcohol polyesters having at least 4 fatty acid ester groups, each fatty acid having from about 8 to about 22 carbon atoms. Polyesters are said to be useful as part or all of the usual triglyceride fats in salads or cooking oils or plastic shortenings used in frying, cake making, bread making and the like.

U.S. Pat. No. 4,461,782 discloses a mixture of about 12% to about 60% non-absorbable, non-digestible liquid polyol polyester and microcrystalline cellulose or a mixture of microcrystalline cellulose and flour in a weight ratio of cellulose to flour of at least 1: 1. Bake products containing from 25% to about 85% are disclosed. Preferred polyol polyesters are said to be sucrose hexaoleate, sucrose heptaoleate, and sucrose octaoleate.

U.S. Pat. No. 4,034,083 discloses vitamin-fortified polyol polyesters for use in pharmaceutical compositions or foods for treating and / or preventing hypercholesterolemia, and U.S. Pat. A liquid polyol polyester in combination with an anal leak agent is disclosed. Polyesters are said to be useful in salads or cooking oils; during plastic shortening used in frying, cake making, bread making, etc .; or as part or all of the usual triglyceride fats in mayonnaise, margarine or dairy products. ing.

Farat et al., "Short-term study of sucrose polyester, a non-absorbable fat-like substance as a dietary drug to lower plasma cholesterol," The American
The Nuclear Of Clinical Nutrition (The Am
erican Journal of Clinical Nutrition) 29, pp. 1204-
1215 (November 1976) discloses a study evaluating the efficacy of sucrose polyester as a cholesterol-lowering agent. Polyester shortening, margarine,
Baked and cooked foods, sauces, sugar coatings (fros
tings) and as a fat component in candies.

European Patent Application No. 236,288 discloses low calorie fatty substances having specific rheology and liquid / solid stability. Preferred fatty substances are sucrose fatty acid esters. Fatty substances are disclosed as being useful as substitutes for triglyceride fats in various food and beverage products, such as baked goods, shortening and oil products, dairy products, meat products, sweeteners, nuts bread, and sohi. I have.

U.S. Pat. No. 4,626,441 discloses a diet frozen dessert containing aspartame and sucrose fatty acid esters. Examples include ice cream, ice milk, frozen yogurt, sorbet, tofuti, and sorbet.

None of these documents suggest that the flavor designation of foods and beverages can be altered by the incorporation of certain types of sucrose fatty acid esters. More specifically, none of the literature suggests the composition required to produce this flavor display change.

Therefore, it is an object of the present invention to provide food and beverage compositions having an altered flavor designation.

It is a related object of the present invention to provide a flavor indicator that is altered by the use of a particular sucrose fatty acid ester.

Another object of the present invention is to provide food and beverage compositions having reduced calories as compared to compositions containing only triglyceride fat.

These and other objects of the invention will be apparent from the disclosure herein.

All parts, percentages, and ratios used herein are by weight unless otherwise indicated.

SUMMARY OF THE INVENTION The present invention is directed to a food or beverage composition having an altered flavor designation. The composition comprises: (A) about 5% to about 100% of the fatty phase [the fatty phase is (i) a sucrose fatty acid ester containing at least 4 fatty acid ester groups, each fatty acid group having about 8 to about 22 carbon atoms. The sucrose fatty acid ester has an octaester content of at least about 75% and an iodine value of about 25-55, the sucrose fatty acid ester comprising: (a) non-Newtonian plastic rheology at 100 ° F. (37.8 ° C.), especially a yield stress of 150 Viscosity at 100 ° F. (37.8 ° C.) of 15 poise or more after 10 minutes of steady shear at 10 sec ⁻¹ at dyne / cm ² or more. (B) 50% liquid / solid stability at 100 ° F. (37.8 ° C.) (Ii) sucrose fatty acid ester comprises less than about 50% of the total food or beverage composition; (iii) triglyceride fat from about 5% to about 95%; and (iv) other Contains about 0% to about 50% of the fat component.) (B) Other foods Or comprises from about 0% to about 95% beverage ingredient, comprising (C) food The polar or intermediate polarity flavor compounds beverage composition slightly soluble in at least water, or mixtures thereof.

DETAILED DESCRIPTION OF THE INVENTION The flavor of a food or beverage product has three flavor characteristics: an aroma component (as perceived by olfaction), a taste component (salty, sweet, sour, bitter) and a chemosensory component (astringent). Taste, metal like, cool taste, etc.). Food flavors can be further categorized and quantified by the type of flavor property displayed, the strength of the property, and the time release of these properties. Two products having similar flavor properties and strengths can be distinguished if the release rates of the properties are different.

The flavor profile consists of several parts. These include (1) the total amount of flavor released,
(2) the maximum intensity of the flavor, (3) the time it takes to perceive this maximum flavor intensity, (4) the delay time, or the time it takes to perceive the flavor first, (5)
The total length of time to perceive a flavor is included.

Surprisingly, it has now been discovered that certain food or beverage compositions containing sucrose fatty acid esters have a different flavor designation than the designation present when the composition contains only triglyceride fat. Flavor indications can be changed in several ways: (a) increasing some specific components; (b) suppressing other components; (c) changing the ordering of flavor components in the profile. And (d) varying the overall flavor intensity and the speed at which the intensity is achieved.

For example, the overall flavor intensity (amplitude) of a cheddar cheese flavored pie crust with butter flavor is enhanced by sucrose esters. Conversely, overall flavor strength is lower in sucrose ester-containing ice cream and mayonnaise products as compared to normal triglyceride fat products having the same flavor content. The order of flavor components in the flavor profile (or
der) is perceived to be significantly different in the following products: margarine, mayonnaise, ice cream, chocolate sugar, and chocolate milkshake. For example, diacetyl and vanillin flavors are enhanced, and features such as chocolate, saltine, vinegar, and eggs are suppressed.

This discovery of altered flavor labeling in certain sucrose fatty acid ester containing food and beverage products is important because it allows one to manipulate the flavor characteristics to produce an optimal product. Desirable flavors can be enhanced in food or beverage products, while undesirable flavors can be suppressed. Flavor indications can be changed to suit particular product needs.

 The food or beverage composition according to the present invention comprises: (A) about 5% to about 100% of a fatty phase, wherein the fatty phase comprises (i) a fatty acid ester containing at least four fatty acid ester groups;
Sucrose fatty acid esters (each fatty acid group is about 8 to about 22
It has carbon atoms and the sucrose fatty acid ester is
Steal content at least about 75% and iodine value about 25-55
Sucrose fatty acid ester has (a) non-Newtonian plastic rheology at 100 ° F (37.8 ° C)
ー Especially, yield stress 150 dynes / cm^TwoMore, and 10 seconds^-1so
100 minutes after steady shearing of 100 Viscosity at F (37.8 ° C) 15 poise
(B) having a liquid / solid stability of 50% or more at 100 ° F (37.8 ° C)) of about 5 to about 95%;
(Iii) about 5% to about 95% of triglyceride fat; and (iv) about 0% to about 50% of other fat components. (B) Other food or beverage ingredients 0% to about 95%; (C) the food or beverage composition is at least slightly soluble in water;
Polar or intermediate polar flavor compounds, or
Containing these mixtures.

As mentioned above, the fatty phase of the composition comprises from about 5% to about 95% of a particular type of sucrose fatty acid ester. The sucrose fatty acid esters of the present invention are esterified with at least four fatty acid groups. These compounds are formed by reacting sucrose with fatty acids as described below. The sucrose starting material must be esterified with a fatty acid having from about 8 to about 22, preferably from about 14 to about 18, carbon atoms on at least four of the hydroxyl groups. Examples of such fatty acids include caprylic, capric, uraric, myristic, myristoleic, palmitic, palmitooleic, stearic, oleic, ricinoleic, linoleic, linolenic, Rheostearic acid, arachidic acid, arachidonic acid,
Behenic acid and erucic acid. Fatty acids can be derived from naturally occurring or synthetic fatty acids and can be saturated or unsaturated, including positional and geometric isomers. Fatty acids that are esterified to sucrose molecules have a mixed chain length to achieve the required rheology and stability.

Sucrose esters containing four or more fatty acid ester groups are substantially indigestible in some human bodies,
The use of these esters has the added benefit of providing reduced calorie foods and beverages.

The sucrose fatty acid ester of the present invention is 100 ° F (37.8 ° C).
C) non-Newtonian plastic rheology. Especially,
Sucrose fatty acid ester has a yield stress of 150 dynes / cm ²
100 ° F (37.8 ° C) after 10 minutes of steady shearing at 10 seconds- ¹
C) of 15 poise or more. The ester has a liquid / solid stability of 50% or more at 100 ° F (37.8 ° C),
Preferably it has 90% or more. In general, esters can be described as being very viscous and plastic. The liquid portion of the ester does not easily separate from the solid portion.

The sucrose fatty acid ester can be a single type of ester or a mixture of esters. As long as the sucrose ester has these properties as a whole, it is not critical that each type of ester has the above properties.

Viscosity and yield stress are known rheological properties,
Instruments such as plate and cone viscometers (eg, Ferranti-Shirley viscometer manufactured by Ferranci Electric Inc., 11725 Ave., Modular Avenue, Comac, NY)
Can be measured by using Additional details are given below in the Methods section. Rheology is based on Eidson, "Rheology: Fundamental Concepts (Rh
eology: Fundamental Concepts) ", Gosmetics End Toiletries, Vol. 98, pp. 23-30 (1978)
July).

The sucrose fatty acid ester used here is
It should have an octaester content of at least about 75%, preferably at least about 80%, and most preferably at least about 85%. Esters with lower octaester content have been found to be ineffective in changing the flavor presentation of foods and beverages. Octaester content is measured by standard methods.

Food or beverage compositions containing very high amounts of the present sucrose fatty acid esters do not show altered flavor designations. Thus, the sucrose fatty acid esters of the present invention comprise up to about 50%, preferably up to about 35%, and most preferably from about 3% to about 15% of the total food or beverage composition.

This sucrose fatty acid ester has an iodine value of about 25 to about 5
5, preferably a medium melting ester having about 36 to about 55. The iodine value, often labeled "IV", is well known in oil technology and is a measure of the degree of saturation or unsaturation of fatty acids in fatty substances. In general, the higher the IV, the lower the melting point of the material. The converse also holds. The iodine value is measured by a standard Wies titration method.

Sucrose fatty acid esters suitable for use herein can be produced by various methods known to those skilled in the art. These methods include transesterification of sucrose with methyl, ethyl or glycerol fatty acid esters using various catalysts; acylation of sucrose with fatty acid chloride; sucrose with fatty acid anhydride. Acylation; and acylation of sucrose with the fatty acid itself. As an example,
The process for producing polyol fatty acid esters is described in U.S. Pat.
Nos. 699, 4,517,360 and 4,518,772.

Particular non-limiting examples of the preparation of sucrose fatty acid esters suitable for use herein are the methyl esters of all hydrogenated soybean oil (IV8) and partially hydrogenated soybean oil (IV107) blended in a ratio of 45:55. Is the esterification of sucrose. Generally, a blend of two methyl esters can be used, one from oils having an IV of about 12 or less and the other from oils having an IV of about 90 to about 130.

A specific, non-limiting example of a sucrose fatty acid ester suitable for use herein is an ester formed by esterifying sucrose with a blend of partially cured soybean oil methyl ester and almost fully cured soybean oil methyl ester. For example, esters having the following properties: (1) Octaester content 84.5%; SFC 71.8 at 50 ° F (10 ° C), SFC 64.2 at 70 ° F (21 ° C), 80 ° F ( SFC 51.1 at 27 ° C, SFC 33.2 at 92 ° F (33 ° C), and 105 ° F (4
SFC 9.5 at 1 ° C); C ₁₆ 11.5%, C ₁₈ 54.2%, C _{18: 1} 17.9
%, C _{18: 2} 14.2%, C _{18: 3} 1%, C ₂₀ 0.5%, and C ₂₂ 0.3
% Fatty acid composition; and IV 42.6; or (2) octaester content 92.1%; SFC 61.2, 70 ° F (2
SFC 48.4 at 1 ° C, SFC 36.2 at 80 ° F (27 ° C), 92 ° F (3
SFC19.2 at 3 ° C) and SFC3.1 at 105 ° F (41 ° C); C
₁₆ 9.8%, C ₁₈ 50.6%, C _{18: 1} 21.6%, C _{18: 2} 15.7%, C
_{18: 3 1%, C 20} 0.5% and C ₂₂ 0.3% fatty acid composition; and IV48.6.

In addition, the fatty phase of the food or beverage composition of the present invention comprises about 5% to about 95% triglyceride fat, preferably about 33%
About 90%, most preferably from about 65% to about 90%. It has been found that the flavor presentation benefits of the present invention are optimized when the food or beverage composition contains a high percentage of triglyceride fat as compared to% sucrose fatty acid ester. Preferably, the ratio of sucrose fatty acid ester to triglyceride fat is less than about 2: 1, more preferably about 2: 1.
It is less than 1: 1, most preferably less than about 1: 2.

Triglycerides of straight or branched chain saturated or unsaturated monocarboxylic acids having about 10 to 28 carbon atoms are particularly suitable for use in the present invention. Suitable sources of such oils include: (1) vegetable oils such as soy, corn, sunflower, rapeseed, low erucic acid rape, canola, cottonseed, olive, safflower, sesame seeds; (2) tallow, lard (3) marine oil; (4) palm, palm,
Nut fats such as palm kernels, peanuts, etc .; (5) milk fat, butter fat; and (6) cocoa butter and cocoa butter substitutes, such as shea and illipe butter.

Triglyceride fats can be processed in one or more of the following ways: hydrogenation, winterization, dewaxing, transesterification, and the like. Any standard processing method can be used to produce triglycerides.

About 0% to about 50% of the fatty phase of the composition comprises, in addition to the triglyceride and the particular sucrose fatty acid ester,
It can consist of other fat components. Preferably, these other fat components make up from about 0% to about 30%, most preferably from about 0% to about 10% of the fatty phase. For example, other fatty components can consist of fatty acids, fatty alcohols, or esters of such acids with alcohols. Also, other fat components include other calorie-free or reduced-calorie fats, such as triglycerides of branched chain fatty acids,
Triglycerol ether, polycarboxylic acid ester,
It can be sucrose polyether, neopentyl alcohol ester, silicone oil / siloxane, and dicarboxylic acid ester. Other fatty substances useful in the fatty phase are medium chain triglycerides, highly esterified polyglycerol esters, acetin fat, plant sterol esters, polyoxyethylene esters, jojoba esters, mono-diglycerides of fatty acids, and short chain dibasic acids. Is a mono-diglyceride.

Other polyol fatty acid polyesters other than the specific sucrose fatty acid esters described above can also be used as other fatty components in the fatty phase of the present invention. Preferred polyol fatty acid polyesters are other sugar fatty acid polyesters, sugar alcohol fatty acid polyesters, and polyglycerol fatty acid polyesters, and mixtures thereof. Sugar fatty acid polyesters and sugar alcohol fatty acid polyesters preferably contain 4 to 8 hydroxyl groups.
These include sucrose fatty acid esters outside the definition of what constitutes 5% to 95% of the fatty phase, for example, an octaester content of less than about 75%, an iodine value that is not about 25 to about 55, or a range of the above definition. Esters with external rheology or liquid / solid stability. Liquid or hardstock sucrose fatty acid esters, which do not fall within the above definition, can be used as part of the fatty phase.

Liquid sucrose fatty acid esters have an iodine value of about 70 to about
Has 130. These sucrose esters have the same general type as those described above (i.e., at least 4 fatty acid groups with 8-22 carbons per fatty acid). However, at least about half of the fatty acids of the liquid sucrose ester are unsaturated. Oleic and linoleic acids, and mixtures thereof, are preferred.

Specific liquid scrolls and other polyol fatty acid esters suitable for use herein include sucrose tetraoleate, sucrose pentaoleate, sucrose hexaoleate, sucrose heptaoleate, sucrose octaoleate, glucose tetraoleate. Glucose tetraester of soybean oil fatty acid (unsaturated), mannose tetraester of mixed soybean oil fatty acid, galactose tetraester of oleic acid, arabinose tetraester of linoleic acid, xylose tetralinoleate, galactose pentaoleate, sorbitol tetraoleate Sorbitol hexaester of unsaturated soybean oil fatty acid, xylitol pentaoleate,
And mixtures thereof.

Hardstock sucrose and other polyol fatty acid esters have an iodine value of about 12 or less. The sucrose fatty acid esters are generally as described above. However, hardstock esters generally contain fatty acids that are more saturated than unsaturated and longer than shorter fatty acid chains. Typical examples of the hard stock polyol polyester include sucrose octastearate, sucrose octapalmitate, sucrose heptastearate, xylitol pentastearate, galactose pentapalmitate and the like.

A variety of other additives can be used in the fatty phase of the food or beverage compositions of the present invention, provided they are edible, aesthetically pleasing, and do not adversely affect the composition. The fatty phase usually contains traces of any flavor, anti-splash, anti-stick,
It can contain an antioxidant and the like. As in the case of standard shortening, nitrogen can also be added to the fatty phase during processing.

Also, the fatty phase can be fortified with vitamins and minerals, especially fat-soluble vitamins. Fat-soluble utamine includes vitamin A, vitamin D, vitamin K, and vitamin E
(Tocopherol). Preferably, the fatty phase of the present invention comprises about 1000 g of sucrose fatty acid ester
Fortify with 1.1 mg d-α tocopheryl acetate.

The combination use of the emulsifier and the food or beverage composition of the present invention,
In general, it has been found to enhance the flavor display change caused by sucrose esters. The food or beverage compositions of the present invention preferably contain about 1% to about 5% of an emulsifier, more preferably about 1% to about 3%. Suitable emulsifiers include mono- and diglycerides, lactylated glycerides, and lower sucrose esters.

The food or beverage composition according to the present invention has a fatty phase content of about 5%.
About 100% and other food or beverage ingredients about 0% to about 95
%, Preferably about 15% to about 80% of the fatty phase and about
It contains 20% to about 85%, most preferably about 15% to about 35% of the fatty phase and about 65% to about 85% of the other ingredients. The other ingredient can be any standard food or beverage ingredient, provided that it includes the flavor compounds required herein.

The food or beverage compositions of the present invention must contain a flavor compound that is polar or intermediate polar.
It has been found that these polar or intermediate polar flavor compounds are affected by the present sucrose esters, while non-polar compounds are not. In particular, flavor compounds must be at least partially soluble in water. Many food and beverage products will contain these flavor compounds, depending on the ingredient formulation of the product. For example, food or beverage compositions that can contain these compounds include baked goods and baked goods mixes (eg, cakes, chocolate cakes, muffins,
Cookies, pastries, pies, and pie crusts), shortening and oil products (eg, shortening, margarine, frying oil, cooking oil and salad oil,
Popcorn oil, salad dressings, and mayonnaise), foods fried in oils (eg, Pringle potato chips, corn chips, tricia chips, other fried starchy snack foods, French fries, donut, and fried chicken), dairy products And artificial dairy products such as butter, ice cream and other fat-containing frozen desserts, yogurts, and cheeses such as natural cheese, processed cheese, cream cheese, cottage cheese, cheese food and cheese spreads, milk, cream, sour cream, butter Milk and coffee creamers), meat products (eg hamburgers, hot dogs, Frankfurt sausages, wieners, sausages, Bologna sausages and other luncheons) Canned meat, such as pasta / meat products, stews, sandwich spreads, and canned fish meat) meat analogs, tofu, and various protein spreads, sweets and confectionery (eg, candies, chocolate, chocolate confectionery, Sugar and icing, syrups, cream fillings, fruit fillings), nut butters and various soups, hanging sauces, sauces and gravy.

Analytical Methods Perceptual Profile Method Food or beverage products are evaluated by 4-5 trained professional panelists using the perceptual profile method used within the food and beverage industry. Panelists,
Evaluate each product and identify and define a set of critical attributes for each product. The scale is then developed to evaluate the product. This scale has a range of 0 to 3 in 1/2 unit increments.

A score of 0 means that the attribute does not exist, and a score of 3 is the maximum intensity of that attribute.

Ice cream is flavored by eating 20-30 g of sample, while margarine and mayonnaise are spread on bread for evaluation.

Temporal intensity profiling method Temporal intensity profiling was used to profile the flavor presentation of chocolate sugar coating and butter-flavored pie crust. This method involves correlating the intensity of the flavor perceived over time with the intensity of the computer-induced sound heard through the headphones worn by the panelists.

Before each sample, panelists eat salt-free saltine crackers and clean the palate by drinking water. The samples are provided to the panelists in a balanced manner.
Give a 2-3 minute rest time between each sample.

As soon as the sample is placed in the mouth, the panelist activates the computer and uses a hand dial to adjust the level of sound heard through the headphones. When a panelist eats a sample, he adjusts the sound in proportion to the perceived intensity of the flavor. Panelists evaluate the samples until the flavor is no longer perceived, even after the food has been swallowed.

The data for each panelist is recorded by computer and statistical analysis is performed on the combined data.

Using 6-8 panelists trained in temporal intensity profiling and screened for perceptual clarity,
These panels were performed.

Perceptual line scale method A panel of 8-17 people was used to evaluate sugar coating. These panelists were sieved for perceptual clarity and trained to evaluate the food.

Before seasoning the sugar coating, each panelist was given a jar and smelled. This jar contained the flavor compound to be evaluated. This helps to familiarize the panelists with the flavor components to be evaluated in the sugar coating. Prior to seasoning each sample, the panelists ate salt-free saltine crackers and cleaned the palate by drinking some water. The samples were provided to panelists in a balanced order.

Each panelist tested about 5 g of sugar coating and evaluated the sample using a standard 6 inch (about 15.2 cm) line scale for each of the following attributes: 1. Overall flavor intensity 2. Time to perceive flavor 3. The length of time the flavor lasts 4. The intensity of the flavor aftertaste Data from all panelists are combined for statistical analysis.

Rheological measurements a. Sample preparation Heat the sucrose fatty acid ester until completely melted and mix well. Weigh 10 g of the molten sample into a preheated 20 ml glass vial. Then, the sample
Recrystallize at 100 ° F ± 5 ° F (37.8 ° C ± 3 ° C) for 24 hours. Two
After a lapse of 4 hours, the sample is taken in a viscometer and the viscosity and yield stress are measured.

b. Operation of Ferranty-Shale viscosimeter A Ferrantie-Shaley viscometer equipped with a 600 g torque spring is used for the measurement of the viscosity and shear stress of the polyol ester. Put the cone (cone) in place,
Adjust the temperature of the viscometer to 100 ° F (37.8 ° C). Calibrate the chart recorder and set the gap between cone and plate. Check cone speed and equilibrate cone and plate temperature to 100 ° F (37.8 ° C). Set panel control. Place enough sample between plate and cone to completely fill the gap. Stabilize the temperature at 100 ° F. (37.8 ° C.) for about 30 seconds, then start cone rotation and recording. The rheogram for the polyol polyester is recorded and analyzed to determine viscosity and yield stress. The viscosity is measured at 10 seconds ^-1 after 10 minutes of steady shear. Yield stress is measured at zero time and is the stress required to achieve a deformed flow.

Liquid / Solid Stability Measurement Heat the sucrose fatty acid ester sample until completely melted and mix well. The sample is then poured into a 4.4 ml centrifuge tube of Beckman # 344062. Immediately transfer the tubes to a 100 ° F. ± 5 ° F. (37.8 ° C. ± 3 ° C.) constant temperature room and recrystallize for 24 hours without disturbing. The sample was then placed at 100 ° F (37.8
Centrifuge at 60,000 rpm for 1 hour (pre-equilibrate the centrifuge and centrifuge head at 100 ° F (37.8 ° C)). The force on the sample is 486,000G. Then the liquid /
Calculate the solid stability as follows: Flavor Compound Polarity The polarity of the flavor compound in the food and beverage compositions of the present invention seeks to explain the charge asymmetry of the flavor compound. Asymmetric molecules have centers of unmatched positive and negative charges and produce a permanent dipole moment. The dipole moment of a compound can be quantified by experimental measurements and calculations. These standard technologies include textbooks on physical chemistry,
For example, "Physical Chemistry" by Castellan, pp. 461-462, p.
469-470 (May 1966). The value of the dipole moment of a compound indicates the polarity of the compound. The greater the dipole moment, the greater the polarity of the compound. The greater polarity of the compound can result in increased water solubility.

The following examples are intended to further illustrate the invention, but not to limit the scope of the invention.

Example 1 Two margarines are prepared. The first contains triglycerides and the second contains sucrose fatty acid esters in addition to driglycerides. The composition of margarine is as follows.

The medium melting point sucrose fatty acid ester was formed from a blend of partially hydrogenated soybean oil (IV107) methyl ester and an almost fully cured soybean oil (IV8) methyl ester in a ratio of about 55:45. The octaester content of the sucrose ester is 93.9%, the iodine value is 44.5,
The yield stress was about 540 dynes / cm ² , the viscosity was 54 poise, and the liquid / solid stability was 94%.

Heat the sucrose fatty acid ester (medium melting point and hard stock) or partially hydrogenated vegetable oil and monoglyceride emulsifier to about 160 ° F (71 ° C) in a kettle. When melted, add flavor, vitamins, and liquid soybean oil. Separately, dry ingredients are milled together in a mill or mixer and dissolved in boiling water to form a slurry.
Add this slurry to the molten oil, cool to 80 ° F (27 ° C) and homogenize. The product is packed and conditioned at 70 ° F (21 ° C) for at least 18 hours, then placed at 40 ° F (4 ° C) for an additional 24 hours.

The same flavor was used for both margarines. When flavored by trained panelists using the perceptual profiling method, the flavor types and order of displaying the flavors are different for sucrose fatty acid ester-containing margarine compared to margarine containing only triglycerides. The flavor types and flavor display orders are as follows.

Margarine differences containing sucrose fatty acid esters include delayed perception of sour and sour flavors, suppression of cheese-like flavors below the threshold perceived limit, and earlier perception of sweet flavors. The salty flavor intensity is also suppressed.

Example 2 Two ice creams are prepared. The first contains triglycerides (butter fat) and the second contains sucrose fatty acid esters in addition to the triglycerides. The composition of the ice cream is as follows.

Mix half the sucrose, carrageenan, and liquid sugar together. Mix the other half of sucrose, gelatin, and hot water (<190 ° F, <88 ° C) together. The carrageenan mixture, gelatin mixture and all remaining ingredients (milk, cream, corn syrup, egg yolk, sucrose fatty acid ester, polysorbate 60, emulsifier, and vitamin) are combined in a vat sterilizer. Heat the mixture to 165 ° F. (74 ° C.) for 30 minutes, then 2000/500 psi
Homogenize. The mixture is allowed to cool to 80-90 ° F (27-32 ° C). Store at 40 ° F (4 ° C) overnight. The colorant and vanilla are added to the mixture and then frozen with the desired overrun (volume of mixed air). Pack product and store below 0 ° F (-18 ° C).

When the two ice creams are seasoned by trained panelists using the sensory profile method, the types of flavors perceived and the order of flavor presentation are compared to ice creams prepared using only triglycerides. In the case of ice creams prepared using sucrose fatty acid esters, this is different.

The overall flavor amplitude is significantly lower in the case of sucrose fatty acid ester ice cream, where vanillin (the major component of vanilla) is perceived instead of vanilla in the case of triglyceride ice cream. In addition, sour flavors are postponed, drying occurs earlier and egg-like flavors are eliminated.

Example 3 A chocolate sugar coating is prepared using two shortenings. The first shortening contains only triglyceride fat and the second shortening contains sucrose fatty acid esters in addition to the triglyceride. The composition of the shortening is as follows.

A mid-melting sucrose ester was formed from a blend of partially hydrogenated soybean oil (IV107) methyl ester and an almost fully cured soybean oil (IV8) methyl ester in a ratio of about 55:45. The sucrose ester has an octaester content of 84.7%, its iodine value is 47.8, its yield stress is 657 dynes / cm ² , its viscosity is 43.1 poise and its liquid / solid stability is 98%. there were.

Shortening is prepared by melting all ingredients together. These components are then plasticized by cooling to about 52 ° F (11 ° C) in a mixer. Fill the can with shortening, seal with nitrogen, 85 ゜ F
Condition at (29 ° C) for 48 hours.

 The recipe for chocolate sugar coating is as follows.

Sugar coatings are prepared as follows: Melt chocolate. Using a mixer, blend the shortening and the melted chocolate together. Add half the sugar, salt and mix at medium to high speed for about 30 seconds. Add water and remaining sugar. Blend for 1 minute at medium to high speed.

When the two samples are seasoned by trained panelists using the time rate profiling method, sugar coatings prepared using sucrose fatty acid ester-containing atonings are perceived to have significantly less total chocolate flavor, And the time that the chocolate flavor is perceived is significantly shorter than in sugar coatings prepared using triglyceride shortening. The following table is
These differences are shown. In addition, the time to perceive the maximum intensity of the chocolate flavor is significantly shorter in sugar coatings prepared using sucrose fatty acid ester containing shortenings than in sugar coatings prepared using triglyceride shortenings.

Example 4 Pie crust is prepared using two different butter flavored shortenings. The first shortening contains only triglyceride fat and the second shortening contains sucrose fatty acid esters in addition to the triglyceride. The composition and manufacturing method of these shortenings are:
Same as Example 3. Add 123.0 ppm of butter flavor to each shortening.

 The pie crust formulation is as follows:

Pie crust is prepared as follows: Using a pastry blender, dissolve the shortening in flour and salt until the mixture resembles small peas. Add 1/3 of the water and mix with a fork.
Repeat until all water has been added. Mix dough with fork until balls are formed. Apply 1/4 to 1/2 teaspoon flower to wax paper. Roll the dough on paper.
425 ゜ in a 9-inch (about 22.9cm) glass pipe
Bake at F (218 ° C) for 15 minutes.

When the pie crust is seasoned by trained panelists using the time intensity profiling method, the pie crust prepared using the sucrose fatty acid ester containing shortening is less than the pie crust prepared using the triglyceride shortening. Also have a significantly greater maximum butter flavor intensity. The following table illustrates this.

Example 5a Polar Flavor Compounds Based on the learning from the preceding examples, yet another study was undertaken to evaluate the types of flavor components whose flavor perception is affected by the presence of sucrose fatty acid esters.

Sugar coatings were prepared. The first contained triglycerides and the second contained sucrose fatty acid esters in addition to the triglycerides. The manufacturing method is the same as that described in Example 3, but the composition is as follows.

The medium melting point sucrose fatty acid ester was the same as in Example 3.

Single component flavor compounds were added in equal amounts to each of these sugar coating formulations in order to determine whether the polarity of the flavor compound affected flavor perception. Polar flavor compounds, intermediate polar flavor compounds, and non-polar flavor compounds were tested. Flavor was added by diluting in triglyceride fat and melting with other shortening ingredients.

Vanillin, a polar flavor compound, was evaluated in triglyceride sugar coatings and sugar coatings containing sucrose fatty acid esters and triglycerides. Each sugar coating contained only vanillin flavor in an amount of 287.8 ppm.

When seasoned with a panel of perceptual judgment by the line scale method, sugar coatings prepared using sucrose fatty acid esters have significantly higher vanillin strength than triglyceride sugar coatings, even if various coatings contain the same amount of vanillin. Was.

Also, more panelists said that sucrose fatty acid ester sugar coatings had shorter initial vanillin perception times and longer vanillin retention than triglyceride sugar coatings.

Example 5b Diacetyl, a medium polar flavor compound, was evaluated in triglyceride sugar coating and sucrose fatty acid ester + triglyceride sugar coating. Each sugar coating contained only 38.37 ppm of diacetyl flavor and was prepared in the same manner as described in Example 5a.

When sugar coatings were seasoned by a panel of sensory judgments by the line scale method, sugar coatings prepared using sucrose fatty acid esters showed significantly higher diacetyl strength than triglyceride shortening, even if each sugar coating contained the same amount of diacetyl. Had. Also, significantly more panelists said that sucrose fatty acid ester sugar coatings displayed diacetyl for a longer time. In addition, sucrose fatty acid ester sugar coatings initially displayed diacetyl in a shorter time and had a longer aftertaste of diacetyl.

Example 5c Isoamyl butyrate, a nonpolar flavor compound, was evaluated in a triglyceride sugar coating and a sugar coating containing sucrose fatty acid esters and triglycerides. Various clothes, 8
It contains only the isoamyl butyrate flavor in an amount of 6.33 ppm and was prepared in the same manner as described in Example 5a.

No difference was detected between the triglyceride sugar coating and the sucrose fatty acid ester-containing sugar coating when seasoned with the panel of sensory judgment by the line scale method.

Example 6 Three butter flavored sugar coatings were prepared. The first contains sucrose fatty acid esters with 56% octaester and triglycerides, the second contains sucrose fatty acid esters with 85% octaester and triglycerides, and the third contains triglycerides. Only contained. The composition of these sugar coatings is as follows.

Melt the sucrose fatty acid ester, triglyceride, and butter flavor together. The mixture is then cooled in an ice bath until the mixture solidifies. Once set, blend the mixture with a mixer until smooth and creamy. Add 1/2 sugar and salt and mix at medium speed for about 30 seconds. Add the remaining sugar and water and mix for about 1 minute at medium to high speed.

When seasoned with a panel of perceptual judgments by the line scale method, sugar coatings containing 85% octaester sucrose fatty acid esters are larger than sugar coatings containing only triglycerides, even if both sugar coatings contain the same amount of butter flavor. It had a butter flavor intensity and a long butter flavor designation.

56% when seasoned with the same panel of perception
Sugar coatings containing octaester sucrose fatty acid polyester were not different from triglyceride sugar coatings.

──────────────────────────────────────────────────続 き Continuation of the front page (51) Int.Cl. ⁶ Identification code Agency reference number FI Technical display location A23L 1/308 A23D 9/00 516 2/00 A23L 2/00 B (72) Inventor Arco, Dusan 985 (56) References JP-A-63-222671 (JP, A) JP-A-63-230798 (JP, A)

Claims (15)

(57) [Claims] (A) a fatty phase of about 5% to about 100% [the fatty phase is (i) a sucrose fatty acid ester containing at least 4 fatty acid ester groups, each fatty acid group having about 8 to about 22 carbon atoms; Wherein the sucrose fatty acid ester has an octaester content of at least about 75% and an iodine value of about 25-55, and the sucrose fatty acid ester at 100 ° F. (37.8 ° C.) Non-Newtonian plastic rheology, especially a yield stress of 150 dynes / cm ² or more, and a viscosity of 15 poise at 100 ° F (37.8 ° C) after 10 minutes of steady shear at 10 sec- ¹ (b) 100 ° F (37.8 ° C) (Having a liquid / solid stability of at least 50%) at about 5% to about 95%; (ii) the sucrose fatty acid ester comprises up to about 50% of the total food or beverage composition; (iii) about 5% to about 5% triglyceride fat. About 95%; and (iv) about 0% to about 50% of other fat components (B) comprising from about 0% to about 95% of other food or beverage ingredients; (C) the food or beverage composition comprises at least a slightly soluble polar or intermediate polar flavor compound, or a mixture thereof. A food or beverage composition characterized in that: 2. The composition of claim 1, comprising about 15% to about 80% of the fatty phase and about 20% to about 85% of other food or beverage ingredients. 3. The composition of claim 2, comprising about 15% to about 35% of a fatty phase and about 65% to about 85% of other food or beverage ingredients. 4. The method according to claim 1, wherein the fatty phase comprises about 10 sucrose fatty acid esters.
2. The composition of claim 1, wherein the composition comprises from about 33% to about 90% and from about 33% to about 90% triglyceride fat. 5. The method according to claim 1, wherein the fatty phase comprises about 10 sucrose fatty acid esters.
5. The composition of claim 4, comprising from about 35% to about 35% and about 65% to about 90% triglyceride fat. 6. The composition of claim 1, wherein the ratio of sucrose fatty acid ester to triglyceride fat is about 2: 1 or less. 7. The composition of claim 6, wherein the ratio of sucrose fatty acid ester to triglyceride fat is less than about 1: 1. 8. The composition of claim 1, wherein the sucrose fatty acid ester has an octaester content of at least about 80%. 9. The composition according to claim 8, wherein the sucrose fatty acid ester has an octaester content of at least about 85%. 10. The composition of claim 1, wherein the sucrose fatty acid ester comprises no more than about 35% of the total food or beverage composition. 11. The composition of claim 10, wherein the sucrose fatty acid ester comprises about 3% to 15% of the total food or beverage composition. 12. The composition of claim 1, wherein the flavor compound has a dipole moment greater than zero, has an intermediate polarity, and is at least slightly soluble in water. 13. The composition of claim 12, wherein the flavor compound has a dipole moment greater than zero, is highly polar, and is at least slightly soluble in water. 14. The composition of claim 1, further comprising from about 1% to about 5% of an emulsifier.
The composition according to claim 1. 15. The composition of claim 14, comprising about 1% to about 3% of an emulsifier.
A composition according to claim 1.