Note: Descriptions are shown in the official language in which they were submitted.
lQ~8~8 L 556 (R)
The present invention provides a process for preparing
a fatty product which upon melting and - if desired -
diluting with water provides a Dutch gravy similar to that
obtained as a result of frying meat in a conventional way.
Dutch gravy is usually prepared by fryingmeat in e.g.marga-
rine or butter and by subsequently mixing the hot liquid in-
gredients with wate~r. The gravy obtained contains some brown
coloured sediment, essentially inthe aqueousphase.Gravy ob-
tained from frying meat has a typical taste, whichto a great
extent is the result of meatjuice, whichduring fryingismixed
withthe fatty ingredients in which the meat is fried.
The fatty product obtained by the present invention
can be used for preparing (Dutch) gravy by just melting it
and - if desired - diluting it with water, without even
frying meat. Similarly the product of the invention can be
used in preparing sauces, soups, flavoured food spreads, etc.
According to the present invention a process is provided
for preparing a fatty product suitable for the preparation
of gravy without frying meat by dispersing in 20 - 99% of
fat : 0 - 79% of water, 0.4 - 4% of salts and 0.6 - 15% of a
flavouring additive and optionally emulsifiers, seasonings
and colouring matter, said flavouring additive comprising
flavours that have been obtained by heating a mixture of one
cr more amino acids, one or more carbohydrates and a carrier
material, at least until some discolouration had taken place.
Particularly the fatty product is prepared by dispersing
in 20 - 95% of fat up to 3% of emulsifiers and 5 - 80% of an
aqueous phase, said aqueous phase containing 0.4 - 4% of
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1~8~8 L 556 (R)
salts and 0.6-15% of a flavouring additive and optionally seasonin~s
andcolouring matter, and the balance of water, said falvouring additive
comprising flavours that have been obtained by heating a
mixture of one or more amino acids, one or more carbohydrates
and a carrler material, at least until some discolouration
had taken place. (In this specification the term "fatty
product" includes-both substantially water-free and
emulsified and flavoured fatty products).
The emulsified fatty products can contain some 20-95%,
preferably 50-85~, particularly 65-80% of a continuous fatty
phase. (All percentages are by weight and calculated on the
weight of the fatty product, unless otherwise indicated).
The fatty product obtained by the invention preferably further com-
prises emulsifiers, e.g. lecithin or a partial glyceride and particularly
the emulsified fatty product comprises both lecithin ~Id a partial
glyceride emulsifier, especially a monoglyceride.
The term "fat" as used in this specification includes
mixtures of fatty acid triF,lycerides which are liquid,
pourable pr plastic at 20C. Such triglyceride mixtures,
when liquid at 20C, are commonly indicated as "oils" and
when plastic or solid at that temperature as "fats"; in
this specification, however, the terms "oils" and "fats"
are used as synonyms.
The term "salt" includes both "common salt", i.e.
sodium chloride, and so-called diet salts, for which
generally potassium and/or amrnonium salts are used, e.g.
their chlorides, phosphates, citrates, succinates etc.
By the term "lecithin" reference is rnade to phos-
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L 556 (R)
10"8368
phatides of animal and preferably vegetable origin.
Lecithin, e.g. soybean lecithin, can contain in addition to
phosphatidyl choline, phosphatidyl ethanolamine, phosph~tidyl inositol,
other phosphatides, carbohydrates, sterols etc. Lecithins
can contain from about 25 to 50% of carriers or diluents,
e.g soybean oil in case soybean lecithins are used. In this
specification the term "lecithin'~ furthermore includes
phosphatides that have been chemically or physically treated,
e.g. hydrolysed, hydroxylated, hydrogenated, fractionated
etc.
Preferably a flavouring additive is used which includes
flavours obtained by heating a mixture of amino acids,
carbohydrates, a carrier material and a dairy powder.
Suitably such flavours are obtained by heating the reactants
for 5 minutes to 4 or 5 hours or even more at a temperature
exceeding 60C, preferably between 100 and 140C. (The
lower the temperature, the longer heat treatment is required).
Preferably the dairy powder comprises whey powder or
milk powder, especially a mixture of whey powder and milk
powder, e.g. skim-milk powder. Suitably the weight ratio
whey powder : milk powder is from (3 to 5) : 1. The amino
acids can e.g. consist of hydrolysed vegetable and/or animal
proteins. The carrier material can be aqueous, e.g. water,
or can consist of a mixture of fat and water. Preferably,
however, the carrier material consists of fat, since that
will lead to the peculiar flavour of fried meat, whereas
heating in an aqueous medium lea~s to a broth or beef-tea
taste.
L 556 (R)
10~8;~68
Preferable additional meat flavors are added as well,
especially those disclosed in British Patent Specification
836,694; these latter flavors are prepared by reacting a pentose
or a hexose monosaccharide with cystein in the presence of a
large excess of water at an eIevated temperature.
Preferred flavouring substances of this kind having an aroma and
taste akin to cooked meat are obtained when the weight ratio of
cysteine to monosaccharide is between about 0.4 - 1 and 2 : 1.
The amount of fresh water should in practice be at least 5,
generally 15 to 25 times the amount by weight of the total mono-
saccharide content. Amounts of up to 1500 times may, however,
be used. The reaction may be carried out by heating the mixture
under reflux. In many cases the mixture is maintained at its
boiling point for from 1/4 to 4 hours. Similar results may be
obtained by heating for a longer period at a lower temperature,
e.g. 24 to 30 hours at 70C.
In addition to the meat flavours previously described
a flavouring mixture obtained as a result of reactions that took
place on heating concentrated or dried meat liquor and carbo-
hydrates is preferably added as well. A suitable meat liquorcan have a solids content of 10-80, preferably 30 - 50~ by
weight of the liquor. Suitable carbohydrates are e.g. hexoses
and pentoses, e.g. glucose, fructose, ribose, xylose and
arabinose. The last-mentioned flavouring mixture can be
obtained by heating the liquid obtained by pressing uncooked
meat or the liquid obtained by cooking meat in water (or
by diluting with water a dried . . . . . . . . . . . . . . . .
1 ~ q 8 ~ 8 L 556 ~R)
meat liquor), with carbohydrates in a weight ratio of the
meat liquor : carbohydrates of 100 : 1 to 10 : 1. The
heating can be effected for about 5 minutes to 5 hours
depending on the temperature chosen, which may vary from
about 60 - 150C.
Preferably the flavouring additive also includes
monosodium glutamate, and/or lower organic acids, i.e.
acids with up to 6 carbon atoms, e.g. acetic acid,
butyric acid, caproic acid, lactic acid etc. and/or their
corresponding calcium, ammonium or alkali metal salts.
The latter additives are particularly of importance for
providing a pleasant, fresh, weakly acid beef taste to the
gravy prepared from the fatty product of the invention.
Conventional seasonings, e.g. pepper, garlic etc. can be
added, as well as additional colouring matter, e.g. caramel.
Suitable ranges of the ingredients present in a fatty
product obtained by the invention are e.g. as follows (The
ingredients A1, A2 and A3 as illustrated below can be used
as such or in spray-dried~form. In the latter case these
ingredients are preferably spray-dried together with about
30% by weight of said ingredients of polysaccharides, e.g.
starch, maltodextrin, gum arabic, etc. In the following
Table and in the claims the wei~ht percentages of ingredients
A1, A2 and-A3 are ex~lusive said 30~ of rjolysaccharides):
(i) fat 20-99%
(ii) water 0-79%
(iii) salts 0.4- 4%
(iv) minor ingredîents 0.6-15%,
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1~"8368
said minor ingredients containing e.g.:
A. flavours:
1) the heated mixture of amino acids, carbohydrates and
fatty carrier material: 0.6-15, preferably o.6 - 10%;
particularly 2-5%, by weight of the fatty product.
(Calculated as spray-dried product, which apart from
the heated mi~ture, includes 30% by wei~ht of the heated mixture
of carrier material necessary for spray-drying the active ingre-
dients. Maltodextrin was used as said carrier material).
This heated mixture can be prepared by heatin~:
whey powder 0 to 80, preferably 10 to 60
parts by weight
milk powder 0 to 30, preferably 10 to 25
parts by weight
amino acids and/or salts
(e.g. mono-
sodium gluta-
alanine) 5 to 60, preferably 10-40 ~ h ted
parts by weight ea
sugars (e.g.
glucose) 1 to 35, preferably 5-25
parts by weight
carrier
material,
especially
fat 5 to 94, preferably 20-80
parts by weight
2) reaction products 0 to 14.7, preferably 0.1-1% by
obtained by heatinF, weight of the fatty product
in water a pentose or (caiculated as spray-dried
hexose monosaccharide product which, apart from the
with cysteine heated mixture, includes 30% of
(calculated as dry carrier material necessary for
3 product) spray-drying the active ingre-
dients. Maltodextrin was used as
said carrier material).
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lOq8368
3) reaction products 0 to 14.7, preferably 1-10% by
obtained by heating weight of the fatty product
conc. meat liquor (calculated as spray-dried
and sugars product which, apart from the
heated mixture,includes ~0~ of
carrier material necessary for
spray-drying the active ingre-
dients. Maltodextrin was used
as said carrier material).
4) monosodium glutamate 0 to 14.7, preferably 1-5% by
weight of the fatty product.
5) lower organic acids 0 to 14.7, preferably 1-5% by
(e.g. lactic acid, weight of the fatty product.
citric acid, acetic
acid, caproic acid)
B. emulsifiers:
1) mono/diglycerides 0 to 1.5% by weight of the
fatty product.
2) lecithin 0 to 1.5, preferably 0.1-1%
by weight of the fatty product.
C. other minor ingredients:
1) seasonings 0 to 2% by weight of the
(e.g. pepper, ~arlic fatty product.
etc.)
2) colouring matter 0 to 14.7, preferably 0.1-0.8%
(e.g. caramel) by weight of the fatty product.
The fatty product of the invention preferably is in
the form of a water-in-oil emulsion, especially a water-in-
oil emulsion containing 5-80, particularly 20-~5 per cent
by weight of an aqueous phase in which phase at least the
majority of the flavouring and colouring ingredients are
dissolved or dispersed. Such emulsions can be prepared by
conventional margarine processing techniques,i.e. by dis-
solving fat-soluble emulsifiers in the fatty phase,
preparing the aqueous phase from the remaining ingredients,
emulsifying both ~hases, cooling, crystallizing ~ packa~ing the
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L 556 (R)
10983~;8
emulsions obtained.
Advantageously emulsions are prepared having relatively
light and/or relatively dark coloured spots, since such
multicoloured products provide a more natural gravy
appearance.
Multicoloured products can e.g. be prepared by blending
a light coloured emulsion with a dark coloured emulsion,e.g.
in a static mixer either during or after the cooling and
crystallisation stage.
The invention will now be illustrated by the following
examples (in which all percentages are based on the total
weight of the product).
~xample I
-
A fatty product in the form of a water-in-oil type
emulsion was prepared from
72.3% of a fat blend, consisting of 30 parts of coco-
nut oil, 30 parts of palm oil, 20 parts of soybean oil and
20 parts of hydrogenated soybean oil of a melting point of
36C.
20% of water
7% of minor ingredients consisting of:
A. flavours
1) a fatt~ mixture, heated for 20 minutes at 120 C, of:
0.22% whey powder
0.06% milk powder
O.o8% monosodium glutamate
0.025% alanine
O.C48% glucose
0.~4% fat.
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lQ~8368
2) 0.24% of spray-dried reaction products of pentose mono-
saccharide with cysteine.
This flavouring additive was prepared as follows:
Commercially available charcoal-treated hydrolysed
(casein plus groundnut protein) powder (4 g.) and
L-cysteine (2 g.) and D-glucose (1 g.) and
D-xylose (1 g.) and water (100 g.) in a vessel
fitted with a reflux condenser were heated to
boiling for 3 hours. After cooling the product
to room temperature, it was broug~ to pH=6.7 by
addition of alkali. The brown-coloured solution
had an aroma and taste resembling cooked meat.
The solution obtained was spray-dried with 30%
of maltodextrin.
3) 1.27% of reaction products obtained by heating for 1
hour at 100C 50 parts cooked meat liquor
(solids content 45%) and 3 parts glucose. (This
additive was also added as spray-dried product, which
contained 70 parts reaction products and 30 parts malto-
dextrin).
4) 0.45% monosodium glutamate.
5) 0.82% lower organic acids (50 parts lactic acid,
- 35 parts acetic acid and the balance of citric
acid and caproic acid).
6) 2.947 % common salt.
B. emulsifiers
0.4% of mo~glyceride
0.3% of soybean lecithin.
The product was prepared by heating the fat blend to 45C and
adding the emulsifiers and subsequently the aqueous phase
containing the remaining minor ingredients, including salt.
The mixture was then fed into a coolin~ unit of the Vota-
tor*A-unit type, cooled to 18-20C, fed at that temperature
into an uncooled crystallized uni~ in which the temnera-
ture rose to about 22C and finally packed.
The crystallized product was in the form of a stable
water-in-oil emulsion. Upon melting 100 grams Or the prod-
uct obtained and heating it to 80-100C and diluting with
about 150 grams of water a Dutch gravy was obtained of
excellent taste and excellent brown colour.
*trade mark
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10~8368
_xample II
Example I was repeated with the following exceptions:
40% of a fat blend was used consisting of 60 parts of
soybean oil, 3 parts of soybean oil hydrogenated to a
melting point of 28C and 35 parts of fish oil
hydrogenated to a melting point of 37C.
To the fat blend was added (calculated per 1000 kg of fat):
7.5 kg monoglycerides of fully hydrogenated lard.
3.5 kg of soybean lecithin.
The balance was the aqueous phase consisting of:
54% of water
6% of the flavours mentioned in Example I.
The water-in-oil emulsion was prepared as described in
Example I and liquid filled in plastic tubs at 18C.
A gravy prepared from this product by melting it in a
: frying pan was of excellent quality in respect of taste and
colour.
Example III
Example I was repeated, except that
12% of minor ingredients were added to
15% of water (calculated on the fatty product).
The same flavours were used as in Example I.
The proportiorsof the flavouring ingredients, including
30% of polysaccharide-carriers of A1, A2 and A3 were:
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lQ~8368
Al 2.76%
A2 0.60%
A3 4.20%
A4 1.80%
As 2.64%
12.00% total
A Dutch grav~ prepared from the fatty product was
preferred to that prepared from the fatty product of
Example I.
