JPH0581226B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The use of flavor substances to improve the edibility of foods is well known and has been used commercially, at home, and
It has been commonly used in industrial and public environments since ancient times. In particular, flavor substances that can impart to foods a savory odor, taste, and mouthfeel resembling natural meat are highly desirable. Unfortunately, the application of meat-like flavor materials designed to impart desirable odors, tastes and mouth sensations has been limited and thwarted by adverse factors such as cost, stability and convenience. For example, flavor materials containing actual meat ingredients are impractical due to cost or susceptibility to deterioration during storage. Furthermore, the use of sterilization or other preservation techniques can be detrimental to the actual meat components contained therein, and may even detract from the desired natural meat flavor. In the past, several flavor materials have been developed that not only reproduce natural meat flavor, but also attempt to overcome the problems cited above. For example, it has been common practice to use artificial meat-like flavoring substances or meat extracts, which are highly dependent on the spectrum of spices, to regenerate and impart meat-like flavors to foods. Unfortunately, such techniques have been less desirable. Spice compositions have generally failed to reveal natural meat flavors, while meat extracts have encountered cost, processing and stability disadvantages. Until now, the natural meat flavor of foods has been replaced by fatty substances,
Enhancement by carbohydrates, amino acids and other non-amino acid-like substances is well known. Two such examples in particular are U.S. Pat.
It is described in the specification of No. 3532514. These use a mixture of amino acids, carbohydrates, and fatty substances such as fatty acids and fatty acid triglycerides to impart meat flavor to foods. Another example is U.S. Pat.
No. 3,519,437, meat flavor substances obtained from reaction products between 2-aminoethane sulfonic acid and optional ingredients such as thiamine and amino acid sources derived from proteins, hydrolyzed proteins, free amino acids, etc. Disclose. Yet another example is described in U.S. Pat.
Preferably, it is produced by reacting nucleotide with amino acids in the presence of water at elevated temperatures. If desired, the specific aldehyde is subsequently added thereto in combination with methyl sulfide. Yet another known technique uses soot as a means of imparting meat flavor to fried foods. US Patent No.
No. 4,169,901 discloses a meat-flavoring soot material containing a mixture of a fat-based triglyceride having an acyl group, a volatile artificial meat flavor component, and a stabilizer to reduce the volatility loss of the flavor-based fat upon heating. will be disclosed. Another method uses enzymes to enhance the meat flavor of foods.
For example, US Pat. No. 4,058,631 discloses a method for improving the flavor and texture of food products by soaking them in an aqueous solution containing alpha-amylase prior to frying. In US Pat. Nos. 3,857,968 and 3,968,855, the edibility of animal foods is enhanced by flavor substances containing fats and proteins that have been emulsified and processed by treating the resulting emulsion with an enzyme composition of lipases and proteases. However, in order to achieve the flavor substances, the mixture is kept at high temperatures to maintain the necessary enzymatic reactions. Furthermore, Crocco, S.: New Way to
Modify Flavor, Food Engineering
International, 1 (9): 9-10, 12 (September,
(1976) suggested that food flavors can be produced through the interaction of specific enzymes and specific chemical substrates. For example, enzyme-processed cheese products have been used in formulations to enhance or enhance the flavor of cheddar cheese. Additionally, there are methods of providing flavoring substances that not only impart meat flavor to a food product, but also impart its mouthfeel. US Patent No.
No. 4,076,852 and No. 4,082,565 disclose a technique for imparting meat flavor and mouthfeel, in which eggs or enzymatically decomposed products thereof, poultry meat or other meat powders or enzymatically decomposed products thereof, and sulfur compounds and Mixtures of other free amino acids and/or polypeptides are used to accomplish the above techniques. Commercially, in the home, industrially and in public areas, there is a continuing and significant need to provide flavor substances capable of imparting a variety of flavors and mouth sensations to foods that more closely resemble or enhance natural flavors. The trend towards flavor substances that can be stored for periods of time without rancidity, contamination or deterioration is clear from the brief overview above. SUMMARY OF THE INVENTION The present invention provides flavor substances and methods for their production that are adapted to impart a more natural and enhanced flavor to food products with butter notes.
Importantly, a buttery flavor with animal or meat notes and an enhanced mouth feel is also achieved. The novel flavor substances include enzyme-modified milk fat and fatty substances, in such proportions as to obtain the desired butter flavor and, if desired, a mouth sensation with animal or meat notes. The new method for producing flavor substances allows this substance to be stored for a considerable period of time without undergoing rancidity, contamination or deterioration. In accordance with the teachings of the present invention, flavor substances can be prepared in advance in a ready-to-use form and stored in food products, such as fast, frozen, instant and snack foods, for subsequent use and demand. It is an object of the present invention to derive more natural butter and animal flavors and mouthfeel from fatty substances when derived from enzyme-modified milk fat and animal fat, respectively, and if desired any other flavoring agent to provide novel flavor substances. It is also an important purpose. In the formulation of these new flavor substances, enzyme-modified milk fat is mixed with fatty substances at compatible temperatures. Preferably, the enzyme-modified milk fat is selected from the group consisting of enzyme-processed butter, enzyme-processed butter oil, enzyme-processed cheese, enzyme-processed cream, or any mixture or equivalent thereof. Preferably, the fatty substance is selected from the group consisting of fatty acids and fatty acid glycerides. When a flavor substance with a flavor and mouthfeel more closely resembling natural meat is desired, the preferred fatty substance is from the group consisting of bacon grease, pork fat, poultry fat, shuit, tallow, or any mixture or equivalent thereof. It is preferable to select. Any flavoring agents that can be added to these novel flavoring substances are preferably selected from the group consisting of sulfur-containing compounds, amino acids or any mixture thereof. Furthermore, these novel flavor substances according to the invention can thus contain preservatives if desired. Another important objective of the present invention is to seek to impart natural butter, animal flavor and mouth feel from these novel flavoring substances, if desired, to food products. Essentially to accomplish the above, these flavoring substances are mixed, heated, fried, or subjected to any other equivalent means in sufficient quantities to impart the desired properties to the selected food product. Can impart intense flavor and mouth feel. According to the invention, further enriched natural butter,
Animal flavors and mouthfeel can be imparted to food products, if desired, at lower cost, with greater stability, and with greater convenience. These and other objects of the invention and its advantages will become more apparent from the following detailed description, examples, and claims. DETAILED DESCRIPTION OF THE INVENTION In its presently preferred form, the novel flavor substances of the invention are adapted to impart a buttery note to food materials. Essentially, the present invention is directed to the use of enzyme-modified milk fat and fatty substances that constitute an essential part of a flavor system with butter flavor and mouthfeel. Furthermore, when the fatty substance is derived from animal fat, tallow flavor and mouthfeel are imparted to the food product as well. More particularly, the novel flavor substances of the present invention include products made by a process comprising mixing enzyme-modified milk fat and a fatty substance and heating the mixture to provide a flavor substance with a buttery note. As used herein, the term "butter note" refers to those characteristics of the flavor provided by the present invention that have the enhanced natural mouth feel, taste and odor of butter derived from milk fat. The flavor substances of the present invention are adapted to impart flavor, mouthfeel and odor characteristics to food products that more closely resemble and enhance the characteristics of natural butter flavors and, if desired, such flavors with meat notes. "Note"
is a term that generally refers to the taste, odor, and mouth feel of the desired flavor. Furthermore, throughout the specification reference is made to "fatty substances", which includes both solid and liquid edible fatty substances. The novel flavor substances of the present invention include fatty substances selected from the group consisting of fatty acids and fatty acid glycerides or equivalents thereof. The terms "oil" and "fat" are used synonymously herein. However, fats include hard fats selected from animal fats and vegetable oils and fish oils. Preferred hard fats are babassu oil, bacon grease, coconut oil, corn oil, cottonseed oil, pork fat tissue,
Poultry adipose tissue, lard, palm oil, palm kernel oil,
It may be selected from rapeseed oil, cornstarch, sunflower oil, cornstarch, sunflower oil, tallow or any mixture or equivalent thereof.
However, it is also understood that fatty substances can include liquid oils intimately mixed with hard fats so long as the admixture meets the general qualifications as a fatty substance that can be used to formulate the fatty substances of the present invention. be done. Preferred liquid oils are corn oil, cottonseed oil,
Olive oil, peanut oil, rapeseed oil, safflower oil,
Shyotoning, soybean oil, sunflower oil, vegetable oil,
or any mixture or equivalent thereof, most preferably cottonseed oil and vegetable oil. The edible fat used in the fatty material of the present invention can be selected from the group consisting of fatty acids, fatty acid glycerides, and the like. According to a further preferred embodiment of the invention, it is understood that if it is desired to impart animal notes to the food material, the preferred fatty substances are selected from fats of animal origin. In particular, the animal fat may be selected from the group consisting of bacon grease, pork fat tissue, poultry fat tissue, shuit, tallow, or any mixture thereof, or other suitable equivalents. According to the invention,
Fatty substances can include fat admixtures derived from animal fats, vegetable oils, and the like. The precise nature or amount of the admixture itself is not critical as long as it can impart a flavor, mouthfeel and odor to the food product that closely resembles natural animal notes if desired. Additionally, the novel flavoring material preferably comprises enzyme-modified milk fat in an amount of about 1 to about 50% by weight of the flavoring material. As used herein, the term "enzyme-modified milk fat" refers to the denaturation reaction product of enzymes derived from dairy fats. Such enzyme-processed milk fat is generally "cheese-like" in nature. Thus, they characteristically have a texture resembling a cream paste or whipped butter and are highly aromatic. Examples of enzyme-modified milk fats that can be used in accordance with the principles of the present invention include lipolytic dairy fats such as lipolytic butter oil, lipolytic cream, and the like. but,
The enzyme-processed milk fat is preferably selected from the group consisting of enzyme-processed butter, enzyme-processed butter oil, enzyme-processed cheese, enzyme-processed cream, or any mixture or equivalent thereof, and most preferably enzyme-processed butter oil and enzyme-processed milk fat. It's cheese. Further in accordance with the present invention, any dairy fat, etc. that has been processed or modified by means other than enzymes can also be used as a substitute for or in combination with enzyme-modified milk fat to impart desirable butter flavor and mouth feel to food products. . The use of enzyme-processed milk fat and fatty substances in these new flavor substances offers several advantages. The unique combination is pre-manufactured and provides flavor substances with stability that can be stored for significant periods of time without undergoing significant rancidity or deterioration. However, it is desirable to refrigerate these novel flavor substances when not in use. Further, as cited above, enzyme-modified milk fat can be reacted with fatty substances to impart a unique and desirable butter flavor and mouthfeel to the food product. If the selected fatty substance is derived from animal fat, the flavor substance imparts buttery and animal flavour, mouth feel and odor to the food product at the same time. For example, if the fatty substance component includes animal fat used in fried products such as French fries, or a mixture of animal and vegetable fats, the use of these novel flavor substances will add to the general consumption appeal of the fried product. Provides a unique butter flavor and mouth sensation with enhanced animal flavor and mouth sensation that improves. Furthermore, if so desired, the amount of animal fat required for the animal-plant mixture used in the fried food product may include one or more of the novel flavor substances of the present invention, such as enzyme-modified milk fat, added thereto together with the animal fat. By adding them, the desired animal notes imparted to food products can be reduced without overpowering, thereby lowering the cost of producing these flavor substances. Furthermore, the physical properties of these novel flavoring materials allow them to be advantageously incorporated into food products such as fast, frozen, instant and snack foods to impart desired flavor and mouthfeel. The amount and type of fatty substance selected determines the intensity and type of note imparted to the food product. According to yet another aspect of the invention, optional flavoring agents and preservatives can be intimately mixed with these flavoring substances. For example, the flavoring material may be prepared by mixing the flavoring material and the sulfur-containing compound in amounts sufficient to impart the desired intensity of flavor and heating until a flavoring material capable of imparting animal flavor and butter notes is produced. is more suitable for imparting animal flavor to foodstuffs containing the products produced by the method. The term "sulfur-containing compounds" includes sulfur-containing amino acids, lower alkyl mercaptans, lower alkyl sulfides, lower alkyl disulfides, aminoalkanesulfonic acids or their salts, such as aminoethanesulfonic acid sodium salt (taurine), their inorganic means salt, hydrogen sulfide or any combination thereof. Such inorganic sulfur compounds have the formula MSx [where M is an alkali metal (soda or potassium);
an alkaline earth metal (eg, calcium or magnesium), and ammonium, and Sx is selected from the group consisting of sulfides, polysulfides, and sulfhydrates. If hydrogen sulfide or lower alkyl mercaptans are used, it is necessary to adjust the amount used to avoid overwhelming the product aroma with the mercaptan or hydrogen sulfide aroma.
Preferably, the lower alkyl mercaptans and sulfides contain from 1 to 6 carbon atoms.
Preferably, the lower alkyl disulfide contains 1 to 3 carbon atoms. Cysteine, cystine, methionine, thiamine, taurine, or any mixture thereof and their acid salts, such as cysteine hydrochloride, are particularly preferred sulfur-containing compounds. Cysteine and cystine are sulfur-containing amino acids that are readily available as free amino acids or as both acid and base salts. Preferably, acid salts, especially halogen acid salts such as hydrochloride, are used. The inorganic sulfur-containing compounds include sodium bisulfide and sodium sulfide. Instead of soda compounds, corresponding compounds of potassium, calcium and ammonium or substituted ammonium can be used. However, any such compounds used must be capable of being mixed with flavor substances to provide the specific natural meat flavor desired. Other organic sulfur containing compounds useful in the practice of this invention include methyl mercaptan, ethyl mercaptan and propyl mercaptan, dimethyl sulfide, diethyl sulfide and methyl ethyl sulfide. As used herein, the term "sulfur-containing compound" includes thiamine or thiamine precursors or acidic or basic salts of thiamine. However, it is preferred that such thiamine salts or thiamine precursors or thiamine itself be used in addition to other "sulfur-containing compounds" of the invention. Similarly, the flavoring material may be further mixed with amino acids in amounts effective to impart the desired intensity of flavor and heated until a flavoring material capable of imparting animal flavor and butter notes is produced. is more suitable for imparting animal flavor to foodstuffs containing products derived from the invention. The amino acids may be selected from the group consisting of alanine, arginine, aspartic acid, glitamic acid, glycine, histidine, isoleucine, leucine, lysine, phenylalanine, proline, serine, tryptophan, tyrosine, valine, or any mixture thereof. Preferred, and most preferred is alanine. In carrying out this aspect of the invention, amino acid sources include proteins, hydrolyzed proteins, free amino acids, as both acid and base salts, or any other suitable source, natural or synthetic. Preference is given to using acid salts, especially halogen salts, as for cysteine. It is understood that, according to embodiments of the invention, the sulfur-containing compounds or amino acids are uniquely mixed with each other or in any mixture thereof with flavor substances. Furthermore, if the fatty substances are selected from animal fats, these novel flavor substances can impart animal flavors and animal and butter notes to the food product. Further in accordance with the present invention, preservatives such as BHA and BHT can be added to the novel flavor materials of the present invention if desired without departing from the scope or spirit. In another preferred embodiment, the flavor material is useful as a soot composition to impart a buttery and, if desired, animal note to the food product fried therein. As noted herein, animal and butter notes are associated with fatty substances, particularly bacon grease, pork fat, poultry fat, shuit,
derived from tallow or any mixture or equivalent thereof, and enzyme-processed milk fat, respectively. The novel flavor substances of the present invention can thus be used in any number of soot operations or in any number of food products to impart a butter note or an animal and butter note to the food product that has been sooted therein during an extended frying period. I can do it. The term "soot" refers to the heating of a food product partially or completely immersed in a soot composition flavored with the flavoring substances of the present invention. Oil and soot operations commonly performed in domestic and commercial, industrial or public heating operations are considered to be within the process of the present invention. Repetitive cycles of soot operations, which are customary in restaurant and fast food cooking, are likewise conceivable. According to the invention, the cholera flavoring substance is otherwise mixed with the food product;
A butter note or an animal and butter note is imparted to the food product, such as by being heated. In a further preferred embodiment, the present invention provides a flavored food product with a butter note or an animal and butter note comprising mixing the novel flavor substances described herein with the food product in an effective amount to impart a note of desired intensity. Intended. According to the invention, the food product is selected from the group consisting of carbohydrates, proteins or any mixture thereof. For example, such food products include bacon, beef, cheese, cheese products, corn products, dehydrated potatoes, dough, eggs, fish, ice cream, margarine, milk, milk products, mutton, pork, potatoes, potato products, poultry, Contains veal or vegetables. In particular, these flavor substances can be combined with snack foods such as cheese twists, corn curls, potato chips etc., fast foods such as French fries and instant foods such as potato flakes to impart butter notes or animal and butter notes to these. is advantageous. As mentioned above, the flavoring substances mixed with the comestibles may further include optional meat flavoring compounds to enhance the meat flavor imparted thereto. Further in accordance with the present invention, the comestible and flavoring substances can be included in amounts to provide a flavored comestible containing the desired flavor with reduced calories. In another preferred embodiment, the novel flavor material of the present invention is produced by a method comprising mixing enzyme-modified milk fat and a fatty material and heating the mixture to provide a flavor material with a buttery note. More particularly, the method comprises: (a) selected from the group consisting of enzyme-processed butter, enzyme-processed butter oil, enzyme-processed cheese, enzyme-processed cream, or any mixture thereof, by weight of the mixture; (b) mixing enzyme-modified milk fat in an amount of 50% by weight with a fatty substance selected from the group consisting of fatty acids and fatty acid glycerides; The process involves heating the mixture, thereby producing a flavor substance capable of imparting a butter note to the food product. According to the methods disclosed herein, the fatty material is first heated to a temperature of about 50°C to about 300°C and cooled before mixing with the enzyme-modified milk fat. The purpose behind first preheating and then cooling the fatty material is to minimize the amount of burnt that the enzyme-modified milk fat undergoes, thereby improving flavor quality. Furthermore, by mixing the enzyme-modified milk fat and any flavoring compounds with fatty substances at high temperatures, the solubility of the enzyme-modified milk fat and flavoring compounds increases;
It is believed that migration and dispersion into fatty substances will be improved. It should be noted that in accordance with the present invention it is preferred but not necessary to filter the flavor material after heating. Filtering these materials removes undesirable combustion materials, such as carbonaceous materials, and enhances the overall flavor and appeal of the flavor material. Additionally, there are other adverse factors that affect the stability of these flavor substances, such as moisture, which contributes to their rancidity, contamination, and deterioration. In order to provide a product according to the invention which is pre-produced in ready-to-use form and is stable thereafter and upon demand for use, it is desirable to further heat the mixture until it is substantially free of moisture. Furthermore, these flavor substances are highly aromatic and contain about 3 to
It is also very unpleasant due to the presence of short chain acids of about 8 carbon atoms. In order to reduce or eliminate these undesirable short-chain acids from the flavor substances, the method of the invention further subjects these flavor substances to an additional volatilization step or to a separate solvent extraction, for example with alcohol or other satisfactory solvent, or Any short chain acids present can be removed by suitable means. Furthermore, according to the novel method of the present invention, additional flavoring agents such as the above-mentioned sulfur-containing compounds or amino acids or any mixture thereof are added to enhance the meat flavor of the material, which is then heated. It may be desirable to further heat these mixtures to ensure proper distribution of any flavoring compounds throughout the mixture as discussed. The invention, its principles and objects, and its various aspects and advantages are illustrated by the following examples and the preparation of flavor substances.
It will be better understood by reference to the detailed description illustrating flavored comestibles and their formulations. EXAMPLE The following flavor substances were prepared and were generally stable at room temperature. However, it was preferred to store it in the refrigerator when not in use to minimize rancidity, contamination, and deterioration. [Table] [Table] Example This example describes the method used to produce flavor substance A or B. A flask equipped with a stirrer, a thermometer and a heating mantle was charged with the enzyme-modified milk fat and fatty material of flavor substance A or B. The contents of the flask were refluxed for about 1 hour at a temperature of about 100°C. A substantial amount of water was therefore distilled off in a roto vacuum evaporator at a temperature of about 50° C. and a pressure of about 35 mm Hg. EXAMPLE This example describes a method for producing flavor substance C.
A flask equipped with a stirrer, a thermometer, and a heating mantle was charged with Flavor Material C, enzyme-modified milk fat and fatty material. The contents of the flask were heated to a temperature of approximately 280°C. After that the contents of the flask are approximately 150
The mixture was cooled to 〓 temperature and the preservative was added. The product mixture was then filtered. EXAMPLE This example describes a method of manufacturing flavor substances D to N. To a separate flask equipped with a stirrer, thermometer and heating mantle were added the enzyme-modified milk fat of flavor substances D to N, the fatty substances and, if appropriate, the sulfur-containing compounds and amino acids. Each flask contains approximately
It was heated to a temperature of 280㎓. The contents of each flask were then cooled to a temperature of approximately 190°C and a preservative was added. All product mixtures except E were then filtered through cheesecloth. Flavor material E was not filtered. Flavors I and J were heated to a temperature of about 280°C for about 28 minutes and 32 minutes, respectively. The cooling time for both flavor substances I and J is approximately
It was hot in 18 minutes. EXAMPLE This example describes a method of manufacturing flavor substance O.
A flask equipped with a stirrer, a thermometer, and a heating mantle was charged with flavor material O's enzyme-modified milk fat, fatty material, sulfur-containing compounds, and amino acids. The contents of the flask were heated to a temperature of approximately 270°C. The contents of the flask were then cooled to a temperature of approximately 190°C and a preservative was added. The product mixture was then filtered. EXAMPLE This example describes a method for producing flavor substance P.
A flask equipped with a stirrer, a thermometer and a heating mantle was charged with the fatty material of flavor substance P. The fatty material in the flask was heated to a temperature of approximately 280°C.
The fatty material was then cooled to a temperature of approximately 265°C and the enzyme-modified milk fat was added. The contents of the flask were then further cooled to a temperature of approximately 190°C and a preservative was added. The product mixture was then filtered. EXAMPLE This example describes a method of manufacturing flavor substance Q.
Flavor Material Q fatty material was placed in a flask equipped with a stirrer, thermometer and heating mantle. The fatty material in the flask was heated to a temperature of approximately 280°C.
The fatty material was then cooled to a temperature of approximately 230 °C and the enzyme-modified milk fat, sulfur-containing compounds and amino acids were added. The contents of the flask were then further cooled to a temperature of approximately 180°C and a preservative was added. The product mixture was then filtered. EXAMPLE This example describes a method of manufacturing flavor substance R.
A flask equipped with a stirrer, a thermometer, and a heating mantle was charged with Flavor Material R, enzyme-modified milk fat and fatty material. The contents of the flask were heated to a temperature of approximately 140°C. The resulting mixture was then filtered. EXAMPLE This example describes a method for producing flavor substance S.
A flask equipped with a stirrer, a thermometer and a heating mantle was charged with Flavor Substance S, enzyme-modified milk fat and fatty material. The contents of the flask were heated to a temperature of approximately 115°C. The resulting mixture was then filtered. EXAMPLE This example describes a method for producing flavor substance T or U. A flask equipped with a stirrer, a thermometer, and a heating mantle was charged with enzyme-modified milk fat and fatty material of flavor material T or U. The contents of the flask were heated to a temperature of approximately 125°C. flavor substance T
The resulting mixture was then filtered. Flavor substance U was not filtered. EXAMPLE This example describes a method for producing flavor substance V.
Flavor Substance V enzyme-modified milk fat and fatty material were added to a flask equipped with a stirrer, thermometer and heating mantle. The contents of the flask were heated to a temperature of approximately 80-90°C for approximately 30 minutes. The product mixture was then filtered. The following flavored comestibles were prepared from the comestibles and the flavoring materials produced as described above. EXAMPLE This example describes a flavored pepperoni comestible made from 120 g of ground bacon and 234 g of flavor substance H melted and mixed together. The resulting mixture was mixed with any flavoring agents. EXAMPLE The present invention presents a flavored cheese and bacon food product made from 25g of melted bacon and 25g of flavor substance H melted and mixed together. The resulting mixture was mixed with 50 g of cheese powder. EXAMPLE This example shows a flavored cheese and pepperoni food product made from 15g of pepperoni flavor and 35g of flavor substance H melted and mixed together.
The resulting mixture was mixed with 50 g of cheese powder. EXAMPLE This example shows a butter-flavored food product prepared from 65.5 g of flavor substance T melted and mixed with 5 g of diacetyl and 14 g of coconut extract. EXAMPLE This example shows a flavored Italian sausage made from 50 g of smooth fat bacon and 250 g of flavor substance H melted and mixed together. The resulting mixture was mixed with any flavoring agents. EXAMPLE This example shows a flavored potato flakes food product made from 650 g of artificial, natural potato flavor and 325 g of flavor substance G mixed together. EXAMPLE This example shows a flavored dehydrated potato food made from 150 g potato granules, 0.3 g Flavor Substance G, 430 g water and 4.5 g yeast. The resulting mixture was mixed with any flavoring agents. EXAMPLE This example shows flavored frozen French fries whose flavor is derived from mixed animal-vegetable frying fat, 0.3% Flavor Substance G and any other flavoring agents. The frozen potatoes imparted flavor to the sooty potatoes in the mixture. EXAMPLE This example shows flavored French fries whose flavor is derived from a mixture containing 1000 g of mixed animal-vegetable frying fat, 20 g of flavor substance P and any other flavoring agents. The potatoes imparted flavor to the sooty potatoes in the mixture. EXAMPLE This example relates to flavored French fries whose flavor is derived from a mixture containing 1000 g Wesson oil, 10 g Flavor Substance I and any other flavoring agents. The potatoes imparted flavor to the sooty potatoes in the mixture. Example XI In this example, the flavor is 1000g of Wetsson oil,
The present invention relates to flavored French fries derived from a mixture comprising 20 g of Flavor Substance I and any other flavoring agents. The potatoes imparted flavor to the sooty potatoes in the mixture. Example XII In this example, the flavor is 1000g of Etson oil
It relates to flavored French fries derived from a mixture comprising 20 g of flavoring substance P and any other flavoring agents. The potatoes imparted flavor to the sooty potatoes in the mixture. Of course, the invention may be carried out in other specific ways than those specifically shown without departing from the spirit or essential characteristics thereof. Accordingly, this embodiment is to be considered in all respects as illustrative and not as limiting. All changes that come within the meaning and range of equivalency of the appended claims are to be embraced by the present invention.

Claims (1)

[Claims] 1. A method for producing a flavor substance having a butter note, characterized in that the enzyme-processed milk fat and a fatty substance are mixed, and the mixture is heated to provide the flavor substance. . 2. The method of claim 1, wherein the mixture is heated until it is substantially water-free. 3. The method of claim 1, wherein the mixture is volatilized until the mixture is substantially free of short chain acids of about 3 to about 8 carbon atoms. 4. The method of claim 1, wherein short chain acids of about 3 to about 8 carbon atoms are extracted from the mixture with a solvent. 5. The method according to claim 1, wherein the enzyme used to produce the enzyme-processed milk fat is lipase. 6. The method according to claim 4, wherein the solvent is an alcohol. 7. The method of claim 1, wherein the sulfur-containing meat flavoring compound is added to the mixture and heated until meat flavor is developed. 8 The sulfur-containing meat flavoring compound is a sulfur-containing amino acid,
8. The method of claim 7, wherein the compound is selected from the group consisting of lower alkyl mercaptans, lower alkyl sulfides, lower alkyl disulfides, aminoalkanesulfonic acids or salts thereof, inorganic sulfur compounds, hydrogen sulfide, or any mixture thereof. . 9. The method of claim 7, wherein the sulfur-containing meat flavoring compound is selected from the group consisting of cysteine, cystine, methionine, thiamine, taurine, or any mixture thereof. 10. The method of claim 1, wherein 10 amino acids are added to the mixture and heated until meat flavor is developed. 11 Amino acids are alanine, arginine, aspartic acid, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, phenylalanine, proline, serine, tryptophan,
11. The method of claim 10, wherein the method is selected from the group consisting of tyrosine, valine, or any mixture thereof. 12. The method of claim 1, wherein the milk fat is selected from the group consisting of enzyme-processed butter, enzyme-processed butter oil, enzyme-processed cheese, enzyme-processed cream, or any mixture thereof. 13 Fatty substances include babassu oil, bacon grease,
Butterfat, coconut oil, corn oil, cottonseed oil, pork fat tissue, poultry fat tissue, lard, olive oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, safflower oil, corn seed oil, soybean oil, sunflower oil, suet, tallow , a group consisting of vegetable oils,
or any mixture thereof. 14 (a) selected from the group consisting of enzyme-processed butter, enzyme-processed butter oil, enzyme-processed cheese, enzyme-processed cream, or any mixture thereof, in an amount from about 1% to about 50% by weight of the mixture; (b) mixing an enzyme-modified milk fat with a mixture comprising a fatty substance selected from the group consisting of fatty acids and fatty acid glycerides;
heating the product mixture at a temperature of from °C to about 300 °C, thereby producing a flavor substance capable of imparting a butter note to a food product;
The method according to claim 1. 15. The method of claim 14, wherein a sulfur-containing meat flavoring compound or an amino acid or any mixture thereof is added to the mixture and heated until meat flavor is developed.