Note: Descriptions are shown in the official language in which they were submitted.
- Background of the Present Invention
. j , , ~, , .
The present invention relates to a new flavoring
agent which provides a new meaty flavor and a desired level of
flavor intensity to foods such as soups, gravies, snack foods
and seasoning mixes.
Flavoring agents for providing meaty flavor and a
desired l~vel of flavor intensity in foods are well known.
Various imitation meaty flavors are added to such products
as gravy mixes, soups, sauces and seasoning mixes. For in-
stance, the gravy mix can be used alone to orm the gravy
itself or combined with meat drippings for enhanced meaty
flavor. These products normally contain a hydrolyæed vegetable
protein (HVP or HPP as used hereinaft~r meaning hydrolyzed
30 I vegetable or plant protein) and, in some instances, a ~ ast
.
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C-4699/4752
,
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hydx-olysate to impart a certain degree of beef flavor and
~lavor intensity. However, the quality o~ the flavoring
agent is directly related to the quality of the HVP. High
quality HVP can ~e obtained by extensive manufacturing tech-
niques. This e~tensive procesSing adds to the cost of the
~P raw material. It would be desirable ko find a means of
avoiding the use of high quality HVP and its cost in flavoring
agents.
It is also known to utilize autolyzed yeast extract
as a flavoring agent. However, due to the cost of autolyzed
yeast extract, its use as the sole flavoring agent is un-
economical.
It has also been taught in U.S. Patent 3,930,056
to Feminella et al. that the dried second fraction obtained
by passing a liquid mixture of cheese whey sollds through a
bed of molecular sieve resin has flavor enhancing characteris-
tics. This material is suggested for use in gravies, meat
extracts, sauces, soups and the like. ~owever, it has been
found necessary to utilize in some soups and gravies, beef
extract in a blend of the dried second fraction and HVP to
provide the necessary flavor. Beef extract is again a very
expensive material whose cost is reflected in the cost of
the final product.
Brief Summary of the Invention
. _ . . . _ _ _ . . . _ ,
In accordance with the present invention, it has been
found that an effective flavoring agent can be prepared with-
out the necessity of using ~VP by the utilization of a blend
of autolyzed yeast extract in combination with soluble modified
whey solids selected from the group of delactosed whey solids,
the dried second fraction obtained by passing a liquid mixture
of cheese whey solids through a bed of molecular sieve resin,
and the permeate and the delactosed permeate resulting from the
ultrafiltration of whey. The delactosed whey ~olid.s are prefer-
95~
ably clarified delactosed whey solids. The product of the
present invention has a new and unique ~lavor which can be
described as a meaty flavor. By varying the type of autolyzed
yeast extract used, the flavor can be varied from mild to
strong. The new flavoring agent, while having a flavor dis-
tinct from that of commercial flavoring agents using HVP, can
be used as an equivalent source of meaty flavor in soups, gra-
vies, and sauces and the like. The product of the present
invention is lower in cost than prior art products yet pro-
1~ viding equivalent results.
It has also been found that the foregoing flavoring
agent can be blended with up to 85% by weight hydrolyzed
vegetable protein. A significant feature of this aspect of
the present invention is that lower grade HVP can be used
in place of a higher grade HVP without sacrificing any flavor
characteristics in the final product~ The use of beef ex-
tract for flavor is not required as in some prior art products.
The product of the present invention is lower in cost than prior
art product yet providing equivalent results.
Thus, in accordance with the present teachings,
a new food flavoring agent is provided which comprises
from about 40% to about 70% by weight yeast autolysate and
from about 30% to about 60% by weight on a dry solids basis,
of soluble modified whey solids selected from ~legroup
consisting o delactosed whey solids, the second fraction
obtained by passing a liquid mixtureof cheese whey solids
through a bed of molecular sieve resin, and the permeate and
the delactosed permeate resultingfrom the ultrafiltration of
whey blended with hydrolvzed vegetable protein in an amount
ranging from 0 to 85% by weight based on the total weight of
the blend of the flavoring agent and the hydrolyzed vegetable
protein.
583
In accordance with a further aspect o~ the present
teachings, a method of pxoviding a meaty flavor in a food
is provided which comprises addirl~ to -the food in an
effective amount to enhance the flavor of the food of a food
flavoring agent comprising from about 40% to about 70~ by wei~ht
yeast autolysate and from about 30% to about 60% by weight on
a dxy solids basis soluble modified whey solids selected
from the group consisting of delactosed whey solids, the second
fraction obtained by passing a liquid mixture of cheese whey
solids through a bed of molecular sieve xesin, and the permea-te
and the delactosed pexmeate resulting fxom the ultrafiltration
of whey blended with hydrolyzed vegetable protein in an amount
ranging from about 0 to abou-t 85% by weight based on the total
weight of the blend of the flavoring agent and the
hydrolyzed vegetable protein.
Detailed Description of the Invention
The autolyzed yeast extract, also known as yeast
autolysate, and hereinafter A~E, used in the pxesent invention
is the yeast extract pxoduced fxom standard yeast cells
by an internal or self-hydrolysis caused by the action of
proteolytic enzymes occurring naturally within the yeast.
The AYE can be made from many yeast strains including Torula
util`is though it is preferred to utilize the primary yeast
Sa`ccharomyc`es`cerevisiae as the source of the yeast autolysate.
The product can be sold as a liquid autolysate or concentrated
- 3a -
C-4699/~752
~ Q ~ ~ ~ 3
to 80~ total solids for a paste autolysate. Spray drying
of the liquid autolysate will provide a powdered autolysate.
AYE products are also available in various to-tal solids con-
tent, salt (NaCl) cGntent and protein content.
Commercially available A~E~s have f lavors ranging
from a strong or beefy flavor to a mild or poultry/pork-like
flavor.
The flavor of the autolysate is not critical to the
present invention other than as it relates to the flavor
desired in the ~inal product.
Selection of an ~Y~ which provides the desired taste
in the final product is well within the skill of a person
knowledgeable in the art.
The AYE is used in an amount ranging from about
40% to about 70~ by weight and preferably from about 48% to
about 68~ by weight, the remainder being soluble modified
whey solids. The percentages are based on the combined dry
weight of the AYE and the soluble modified whey solids. The
AYE can be used in paste form when forming a paste flavoring
agent and the powdered form when using a powdered flavoring
agent.
The soluble modified whey solids identified as the
dried second fraction which are used in the present invention
are obtained as the second fraction produced by passing a
liquid mixture of cheese whey solids through a bed of molecular
sieve resin as described in U.S. Patent 3,547,900, now Reissue
Patent No. 27,806. sasically, the process involves passing
cheese whey through a molecular sieve resin to fractionate
the whey. The second fraction from the bed consists
mainly of lactose and ash with residual protein and has the
` ~Q~3 C-4699/4752
following general composition:
Lactose, % ~ ---- 40-50
Minerals, ~ ------------------- 20-35
Protein, (n x 6.38), ---------- 1S-20
Lactic Acidl % ----- ---~------ 7-10
Citric Acid, ~ ----------- ---- 3-6
Fat, % --------~--------------- less than 1
Moisture, % -------------~----- l~ss than 5
pH ---------------------------- 6.6-7.2
The major constituents of the mineral or ash component are
sodium - 6.5%; potassium - 6.6~; calcium - 0.3%; phosphorus
1.2~ and magnesium - 0.1~%.
Fractionation may be determined by measuring the
conductivity of the eluate from the bed. Typically, the
conductivity range for the second fraction containing the
modified whey solids used in the present invention is between
about 5,000 micromhos to about lS,000 micromhos, as is shown
in FIG. 7 of Reissue Patent No. 27,806.
In the preferred form of the invention, the liquid
whey which is fractionated by the gel bed is a clarified
delactosed cheese whey. The whey is clarified by adjusting
the pH of acid whey or blends of acid and sweet whey containing
at least 20% acid whey to a neutral pH within the range of
from about 6-8 and preferably from about 6.5-7.5 and most
preferably from about 7 to about 7.2 or adjusting the calcium
content of sweet whey or whey blends as disclosed in U.S.
Patent 3,560,219 to facilitate removal of cheese fines, and
denatured proteins by the formation of an insoluble phospho-
lipid complex. These materials kend to plug the yel bed
and reduce the through-put rate. Following clarification,
the clarified whey is concentrated by vacuum and heat
evaporation to 60-62% solids. Conventional crystallization
of lactose ensues by subjecting the concentrated clari~ied
whey to agitation and cooling. The mother liquor obtained
C~4699/4752
~q~ 3
after separation of the crystallized lactose is termed
clarified delactosed whey. This is the preferred material
for use in lractionating whey by gel filtration. This
material can also be dried and used as such. The dried
product is te~med clarified delactosed whev solids. Whey
products are pasteurized and concentrated by U.S. Department
of Agriculture approved procedures generally after fractiona-
tion. Products of this type are genera]ly available from
Stauffer Chemical Company, Westport, Connecticut, under the
trademark ENR-EX ~. Delactosed whey solids prepared without
the clarification step can be used if desired. The term
delactosed whey solids is intended to include delactosed
whey solids and clarified delactosed whey solids.
The soluble modified whey solids are used in an
amount of up to a~out 60% by weight based on the total weight
of the soluble modified whey solids (dry basis) and AYE in
the final food recipe. Preferably, soluble modified whey
solids are used in an amount ranging from about 60% to about
30% and more preferably from about 55% to about 35% by
weight based on the total weight of the AYE and the soluble
modified whey solids, the percentages being based on dry
solids.
In accordance with the present invention, there is
also provided an improved flavoring composition having a
meaty taste comprising the above described flavoring agent of
the present invention and from 0 to about 85% by weight hydro-
lyzed vegetable protein based on the total weight of the fla-
voring agent and the hydrolyzed vegetable protein.
Hydrolyzed vegetable protein is an old and well-
known product of commerce. It is the product of the chemical
C-4699/4752
break-down of a plant protein into various amino acids.
Industrially, three basic methods of hydrolysis are available,
enzymic, alkaline, and acidic, the most important commercial
method from the fooas standpoint being the acid hydrolysis
method. The HVP can be used in any of its available forms
though it is preferred to utilize the paste form when pre-
paring a paste flavoring agent and the powder form when pre-
paring a powdered flavoring agent.
Any plant source having available protein can be
~tilized in making hydroly~ed vegetable protein including
corn, wheat, cereal grain of any type, soy bean, wheat gluten,
maize gluten, oil seed meal such as corn, soy, cotton seed
or peanut and the like. The preferred source of the hydro-
lyzed vegetable proteln for use in the present invention is
corn or blends of corn and wheat.
The type of products prepared during the hydrolysis
of the vegetable protein are extremely varied in color and flavor
depending upon the reaction sequence used and the raw materials
used in the preparation. Basically, hydrolyzed vegetable
proteins come in two basic types, i.e., flavor donor hydrolysates
and flavor enhancer hydrolysates. Flavor donor hydrolysates
are dark, strong, meaty types which contribute a flavor of
their own and widen the flavor spectrum of the food product.
Flavor enhancer hydrolysates are products which enhance the
~5 natural flavor of the food but contribute little or no
flavor of their own. In general, processing conditions will
dictate whether a refined, delicate flavor or a stronger,
darker flavor in obtained. This is all set forth in a paper
by K. Prendergast, entitled, "Protein Hydrolysate - A Review",
which appeared in Food Trade Review, January 1974, pages 14
~nd 16-21.
c-4699/4752
The preferred hydrolyzed vegetable protein for use
in the present lnvention are the flavor donor type, particularly
prepared from corn or wheat and blends thereof.
The hydrolyzed vegetable protein is used in an amount
ranging from 0~ to about 85% and preferably from about 50% to
about 85~ by weight of the flavoring composition and more prefer-
ably from about 71% to about 83%. Most preferably, the hydrolyzed
vegetable protein is used in an amount within the range of from
about 74~ to about 81~ by weight of the flavoring composition.
In the type of composition having from about 50 to about 85%
HVP, the yeast autolysate is preferably used in an amount ranging
from akout 10% to about 25~ by weight and more preferabl$r from
about 12% to about 14~ by weight, the amount is percent falling
within the ranges given for the combination of AYE and the solu-
ble modified whey solids. The yeast autolysate can be used
in any form though it is preferred to utilize the paste form
when forming a paste flavoring agent and the powdered form when
forming a powdered flavoring agent. Similarly, the soluble
modified whey solids can be used in the formulation having 50%
~0 to 85~ HVP in an amount ranging from about 5 to about 15% on
a dry solids weight basis, the percentages falling within the
ranges given for the combination of AYE and the soluble modi-
fied whey solids.
The flavoring agents of the present invention can
be prepared as liquids,pastes or dry solids as desired. End
use may dictate form. Special blending techniques are
not required except the normal sanitary conditions used in
preparing foods. Other flavorings such as meat extract can
be added if desired. Fillers, dyes, pigments and other in-
gredients such as nucleotides, monosodium glutamate, spices
and the like can also be added if desired.
The soluble modified whey solid~s can be used as
a paste or a powder in either the paste or powder formulations.
If, however, the powdered form is used in a paste formulation,
~8-
C-469g/~752
it is suggested that the ~owder be given a short time (about
12 hours) to dissolve in the liquid of the paste prior to
~inal use. This normally is not a problem since time is
re~uired to ship the product to a user. To avoid any problems,
it is suggested that the soluble modifed whey solids be admixed
with water to ~orm a paste prior to blending. An effective
paste has been formed by blending 80 grams of the soluble
modified whey solids and 20 grams of water in a high speed
high shear blender. These amounts can be varied depending on
thefluidity of the paste desired.
The compositions of the present inventio~ can also
be formed in situ during the blending of a ~inal formulation.
This method is less preferred as intimate blending of the soluble
modified whey solids and the AYE are not assured.
Since the AYE pastes have an approximate weight in-
crease over the AYE dry powder of about 15% for the same dry
solids content, the AYE paste can be used in place of the AY~
powder in an amount of approximately 1.15 times the weight of
the powder. When the AYE paste blend is substituted for the
AYE powder, the salt content of the formulation should be in-
creased by 10-20%. Conversely, when the AYE powder is sub-
stituted for the AYE paste, the salt content should be de-
creased by 10-20~.
The flavoring agents of the invention and the blends
of the same with HVP can be used to provide the basic flavor or
for enhancing the flavor of food products. The foods contem-
plated to be benefited by the present invention include meats,
comminuted meats, vegetable protein, extended ground meat,
sausage, meat patties, meat ]oaves, luncheon meats, gravies,
both of a meat base and imitations thereof normally using hy-
drolyzed vegetable proteins and meat extracts, sauces, soups,
including bouillion, stews, casseroles, hash, pate, meal coatings,
batters and breading for meat such as chicken, dressings,
C-4699/~752
stuffings, vegetables and sauces therefor such as frozen
pouch type vegetables with sauce, fish sauce, teriya~i
sauce, soy sauce, ~hinese vegetables, salted fish and meat,
dietetic foods, salad dressings, salad flavorings such as
imitation meat ~lavored croutons or bits, and animal foods
such as dog and cat food including dried~ semimoist and
moist, and cheese products such as ~pray dried cheese,
processed cheese foods, chips, coatings for corn or potato
chips, spreads, and cheese used to enhance flavor in snack
foods or cheese dips or snack spreads or seasoning mixes
therefor. In products not having a flavor of their own
such as imitations gravy, the products of the present inven-
tion provide a meaty and savory flavor.
Preferably, the food product is selected from the
group of gravy, sauces, soup, cheese spread, snack spreads
and dips such as dairy based snacks and dips, and seasoning
mixes.
The flavoring agent or the blend with HVP is incorpOr~
ated in a food product in an amount sufficient to provide the
desired flavor and desired level of flavor intensity. The
flavoring agent or blend with HVP of the present invention can
be used to replace all or a part of the flavoring agent require-
ment normally used in any formulation. The flavoring agents
and HVP blends are effective at a 1:1 replacement level. Ad-
ditional savings can be gained by the fact that the use of the
flavoring agent of the present invention reduces the need for
part of the monosodium glutamate used in some formulations.
These amounts can be easily ascertained by one skilled in the
art.
The present invention is moxe fully illustrated in the
examples which follow. All evaluations are by a 15, 16 or 18
member informal taste test panel using the hedonic scale set
forth in Table I. The results are averages of the panel's
evaluations.
-10~
- C- ;~9/4752
9~5~33
ExAMæLEs-l-7
Seven flavoring agent blends were prepared in
accordance with the present invention by blending the fol-
lowing ingredients with a fork in a small bowl:
Examples (Parts by Wei~ht)
Example 1 2 3 4 5 6 7
east Autol~sate
Paste ~ 2 - - - - - -
Paste
~0 Powder ~ - - 2 - 2 - ~
Powder ~ - - - 1 - 1 1
Whey ~olids
Second Fraction
Powder
~0% Solids Paste
Clariiied Delactosed Whey - - - - 1 1 -
Delactosed Wh~y Solids* - - - - - - 1
NIV Paste ~~
~ STV Paste ( Available from Stauffer Chemical
~ NAT 38 Powder ~ Company, Westport, Connecticut
STT Powder J
* Puritein 20 Available from Purity Cheese Company, Mayville, Wis.
EXAMPLE 8
The flavoring agents o~ Examples 3 and 5 were evaluated
~5 as a replacement for 100% of the HVP and 25% of the monosodium
glutamate in a dehydrated beef soup mix for vending machines
as follows:
` C-4699/~752
~ 3
Beef SQUP Mix Control Invention
Parts by Weight
Flavoring Agent, Example 3 or 5 -- 7.00
Flavoring Agent (Control)~ Powder 7.0 --
Hydrogenated Veg~table Oil1.00 1.00
Beef Extract, Dried 2.00 2.00
Salt 40.00 40.00
Sugar 8.00 8.00
Caramel Powder 1.00 1~00
Monosodiu~ Gluta.mate 10.00 7.50
onion Powder 3.00 3.00
Celery Salt 0.30 0.30
White Pepper 0.03 0.03
Dextrose, Anhydrous 22.45 22.45
Parsley 0.20 0.20
Sodium Silicoaluminate 1.00 1.00
Garlic Powder 0.02 0.02
Pregelatinized Starch 4.00 4.00
Sugar 8.0 8.0
Malto-Dextrin 10.00 10.00
The beef soup was prepared by dissolving 5 grams the mix
in 177.44 milliliters (6 oz.) of hot water.
Evaluation by a 16 men~er taste test panel indicates
results substantially equivalent with the control were
achieved. The results are shown in Table II.
Maggi HPP type 4BE-2 Powder with partially hydrogenated
vegetable oil added ~O The Mestles Company, Inc., White
Plains, New York.
-12-
IB
C-~,699/4752
5~3~
The hedonic scale used in the flavor evaluation
by thetest panel is set forth in Table I below.
TABLE I
FLAVOR ACCEPTABILITY
Verbal Description Numerical Score
Like Extremely 7.0
Like Very Much 6.0
Like 5.0
Neither Like nor Dislike 4.0
Dislike 3.0
Dislike Very Much 2.0
Dislike Extremely 1.0
FLAVOR SIMILARITY
Verbal Description Numerical Score
Extremely Similar 6.0
Very Similar 5.0
Similar 4.0
Slightly Dissimilar 3.0
Very Dissimilar 2.0
Extremely Dissimilar 1.0
The following results were obtained:
-13-
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-14 -
C-4699/4752
EXAMPLES 9 and 10
The flavoring agents of Examples 4 and 6 were
evaluated as a replacement for 100% of the HVP and 25%
of the monosodium glutamate in cream of mushroom soup and
in onion flavored chip dip. The results are reported in
Tables III and IV below.
EXAMPLE 9
Cream of Mushroom Soup
Control Invention
Parts By Weight
Flavoring Agent Example 4 or 6 -- 6.80
Flavoring Agent (Control)~6.80 --
Non-fat Dried Milk 23.00 23.00
Wheat flour, dried 15.70 15.70
Corn Starch, dried 10.45 10.45
Sugar 4.70 4.70
Salt 6.26 6.26
Onion Powder 1.05 1.05
Mushroom Powder 2.10 2~10
Turmeric 0.02 0.02
Mushroom Dices, dehydrated2O10 2.10
Monosodium Glutamate 6.80 5.10
C.O.S Pepper 0.10 0.10
Sweet Whey 15.70 15.70
Hydrogenated Vegetable Oil5.22 5.22
Maggi, HPP type 3H3-4, The Nestle Company, White Plains, NY
The soup was prepared by adding 84 grams of the soup
mix to a sauce pan and gradually stirring in 540 milliliters
(2 1/4 cups) of water. The mixture was heated to a boil. with
constant stirring. The heat was reduced and the mixture was
si~mered for three minutes. 180 milliliters (3/4 cup) of milk
was then added and the mixture was heated only for one minute.
C-~699/4752
EXAMPLE 10
onion Flavored Chip Dip
The onion flavored chip dip was prepared using the
` following commercial formulation:
Onion Flavored Chip Dip Mix
Control Invention
Parts by Weight
Flavoring Agent Example 4, 6 or 7 -- 54.73
Flavoring Agent (Control) ~54,73 --
Monosodium glutamate 5.19 3.89
Garlic Powder 0.90 0.90
Sodium Silicoaluminate 1.18 1.18
Onions, minced, dehydrated18.18 18.18
Onion Powder 19.82 19.82
The onion flavored chip dip was prepared by adding
40 grams of the mix to 207.~5 grams (1 pint) of sour cream.
The taste evaluation results for the cream of mush-
room soup and the onion flavored chip dip are reported in Table.s
III and IV respectively.
C-~L699/~s752
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C-4699/4752
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C-4699/~752
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EXAMPLE 11
The flavoring agent of Example 5 was evaluated as
a repla~ement for 100% of the HVP and 25% of the monosodiurn
glutamate in a mushroom gravy as follows:
Mushroom Gravy Mix Control Invention
Parts by Weight
Hydrolyzed Vegetable Protein ~ 6.00 6~00
Flavoring Agent, Example 5~ 7.00
Flavoring Age~t, (Control) ~ 7.00 ----
Caramel Powder 2.00 2.00
Hydrogenated Vegetable Oil5.00 5.00
Wheat Flour 25.00 25.00
Corn Starch, dried 14.00 14.00
Monosodium glutamate 6.00 4.50
Onion Powder, fresh flavor1.00 1.00
White Pepper 0.20 0.20
Oleoresin paprika 0.10 0.10
Salt 5.00 5.00
Sugar 6.00 6.00
Celery Seed, microground0.20 0.20
Dry sweet whey 11.60 11.60
Mushroom powder, freeze dried 2.00 2.00
Musllroom dices, fresh 6.00 6.00
The mushroom gravy was prepared by dispersing 0.72
grams of chicken fat in 240 milliliter (8 oz~) of cold water fol-
lowed by adding 23.28 grams of the gravy mix. The mixture was
Maggi HPP type 3H3 with partially hydrogenated vegetable
oil added ... The Nestle Company, Inc., White Plains, NY
-19-
9~5~3 ~-~699/~752
heated to a boil while stirring and then simmered for one
(1) minute.
The product was evaluated by a 16 member taste test
panel using the hedonic table set forth in Table I. The
results are reported in Table V below:
TABLE V
Mushroom GravY Proauct o~ Ex. 5 control
_ _
Preference (Panelists) 2 14
No Pre~erence (Panelists) 2
1~ Flavor Acceptability 4.0 5~0
Flavor Similarity 3.9 .
The preceding data demonstrates that the products of
the present invention can replace HVP and provide equivalent.
and improved flavor in the absence of HVP over prior art
compositions containing HVP and at a 25% reduction in the
prior art recommended level of MSG.
EXAMPLE 12
Flavoring agent blends were prepared by blending
the followin~ ingredients:
Example (Percent by Weight)
HVP - Powder ~ 75~
HVP - Powder ~ -- 75~ __
HVP - Paste ~ 75
Yeast Autolysate 12.5 ~ 12.5 ~ 12.5 ~
Second Fraction 12.5 12.5 12.5 (Pasta)
Q Campbell's HPP-3 owder Technical Resources, Inc.
Campbell's ~PP-2 ~ owder ~ Subsidiary of Campbell Soup Co.
Beef Corral~Paste, Pfizer ~ P.O. Box 391
J Camden, New Jersey 08101
-20-
C-4699/4752
The flavoring agents of Examples 12-B and 12-C were
tested by 15 and 16 member taste panels in beef dip and chili
seasoning mix of the following commercial formulations:
Control Invention
Part~s by Weight
~VP 45.00 45.00
Flavoring Agent, Examples 12-B, 12-C see Table VI
Flavoring Agent (Control) ~see Table VI
Monosodium Glutamate see Table VI
Onion Powder, Fresh flavor1.30 1.30
Celery, Soluble 2.20 2.20
Garlic Powder 1.00 1.00
Sodium silico aluminate 2.00 2.00
~ Maggi HPP type 4BE Paste with partially hydrogenated
vegetahle oil added.... The Nestle Company, Inc., White
Plains, New York
A beef dip is prepared by adding 45 grams of the above
formulation to 473.2 milliliters of sour cream.
TABLE VI
12~B-1 Flavoring Agent - Ex. 12-B -- 45.00
Flavoring Agent Control ~ 45.00 --
Monosodium Glutamate 3.50 3.68
12-C-1 Flavoring Agent - Ex. 12-C -- 51.75
Flavoring Agent Control ~ 51.75 __ r
Monosodium Glutamate 3.50 5.25
Chili Seasoning Mix
Flavoring Agent, Examples 12-A, 12-B, 12~C See Table VII
Flavoring Agent, (Control) ~ See Table VII
Monosodium Glutamate See Table VII
Paprika, Microground 5.00
-21
C-~699/~752
5~33
Chili Powder 10.75
Onions, Minced, Fresh Flavor17.00
Wheat Flour, Dried 42.00
Salt, Granulated 8.50
Garlic Powder 1.00
Oregano, Ground 1.50
Cumin Seed, ground 2.50
Citric Acid, Anhydrous 0.50
Cayenne Pepper 0,25
Sugar, granulaked 4.00
The chili mix is prepared by browning 454 grams of
ground beef until crumbly. After removing from the heat,
42.5 grams of the chili seasoning mix, 120 milliliters of
water, 454 grams of red kidney of pinto beans and 230 milli-
liters of tomato sauce were mixed thoroughly with the browned
meat. The mixture is brought to a boil while stirring. The
mixture is then simmered 10-15 minutes uncovered.
TABLE VII
2-A-2 Flavoring Agent, Example 12-A -- 7.00
Flavoring Agent (Control)~ Powder 7.00 --
2-B-2 Flavoring Agent, Example 12 B -- 7.00
Flavoring Agent (Control) ~ Powder 7.00 --
Monosodium Glutamate -- 0.05
2-C-2 Flavoring Agent, Example 12-C -- 8.05
Flavoring Agent (Control) ~ 8.05__
Monosodium Glutamate - 0.50
These formulations were evaluated organoleptically
by 15 and 16 member taste test panels. The following results
were achieved (results based on the hedonic scale set forth
in Table I).
-22-
C-4699/4752
583
Beef Dip 12-B Control 12-C Control
Preference (panelists) 7 4 11 3
No Preference (panelists) 5 2
Flavor Acceptability 3.4 2.8 4.8 3.6
Flavor Similarity 3.9 3.9
to Control _ _
Chili sea~onin~ Mix 12-A Control 12-B Con~rol,12-C Control
Preference (panelists) 7 5 6 5 ~ 10 2
No Preference (panelists 4 5 1 3
Flavor Acceptability 5.3 5.4 5.4 5.4 ¦ 6.0 5.0
Flavor Similarity 4.6 4.6 1 4.6
to Control _
The present invention is defined in the claims which
follow.
-~3
