阅读说明：本技术 调味剂组合物和调味食品 (Flavoring agent composition and flavored food ) 是由 阿尔卡迪乌斯·普里兹比林斯基 托马斯·里布钦斯基 玛利亚·杜尔曼 于 2019-01-15 设计创作，主要内容包括：本发明提供了一种调味剂组合物,特别是一种奶酪调味剂组合物,其具有极佳的质感、味道,保质期以及烘焙和冻融稳定性优异。本发明所述的调味剂组合物特别适用于制备调味食品,尤其是以调味剂组合物为馅料或配料的调味烘焙食品,其中调味剂组合物可以在烘焙之前加入到面团,并且在烘焙之后仍然能够保持极佳的口感和味道。该调味剂组合物包含加工涂抹奶酪、奶酪粉、水胶体、选自乳酸、葡糖酸-δ-内酯、酵头产品的酸化剂和水,并且具有4.0～5.5的酸碱度、20～40的锤度以及0.85～0.96的水活度。(The present invention provides a flavour composition, in particular a cheese flavour composition, which has excellent texture, taste, shelf-life and excellent baking and freeze-thaw stability. The flavour composition according to the present invention is particularly suitable for the preparation of flavoured food products, especially flavoured baked food products filled or dosed with the flavour composition, wherein the flavour composition can be added to the dough prior to baking and still maintain an excellent mouthfeel and taste after baking. The flavoring agent composition comprises processed cheese spread, cheese powder, hydrocolloid, acidulant selected from lactic acid, glucono-lactone, sourdough product and water, and has a pH of 4.0-5.5, a brix of 20-40 and a water activity of 0.85-0.96.)

1. A composition, comprising:

(a) 25.0-45.0% (w/w), preferably 25.0-35.0% (w/w) of processed spread cheese;

(b) 2-8% (w/w), preferably 2-6% (w/w) of cheese powder;

(c) 2-6% (w/w) of hydrocolloid;

(d) an acidulant selected from the group consisting of lactic acid, glucono-lactone, sourdough products and mixtures thereof;

(e) water added to 100%;

wherein the composition has a pH of 4.0-5.5, a brix of 20-40, and a water activity of 0.85-0.96.

2. The composition according to claim 1, wherein the composition has a pH of 4.5 to 5.5, a brix of 25 to 35, and/or a water activity of 0.9 to 0.96.

3. The composition according to claim 1 or 2, wherein the processed spread comprises 40.0-45.0% (w/w) dry matter and 18.0-28.0% (w/w) fat.

4. The composition according to claim 3, wherein the processed spread further comprises protein in an amount of 8-12% (w/w).

5. The composition of any one of claims 1-4, wherein the acidulant is a sourdough product.

6. The composition of any one of claims 1-5, wherein the composition comprises 0.2% to 3% (w/w) acidulant.

7. The composition of any one of claims 1 to 6, wherein the composition comprises an acidulant,

the acidifier is 0.2-0.8% (w/w) of one or more organic acids selected from lactic acid and glucono-lactone, preferably 0.2-0.8% of lactic acid;

or, the acidulant is one or more sourdough products comprising 0.2-3% (content of dry matter w) dry matter;

alternatively, 0.1-0.5% (w/w) of one or more organic acids selected from lactic acid and glucono-lactone, preferably 0.1-0.5% lactic acid, and one or more sourdough products comprising 0.2-3% (content of dry matter/w) dry matter.

8. The composition according to any one of claims 1 to 7, wherein the composition further comprises component (f): 2-6% (w/w) of sugar; and/or component (g): 2-6% (w/w) of a fat or oil.

9. A composition according to any one of claims 1 to 8 wherein the hydrocolloid is starch or a starch derivative, cellulose or a cellulose derivative or a mixture thereof.

10. A food product comprising as a flavouring a composition according to any one of claims 1 to 9.

11. The food product of claim 10, wherein the food product is a baked good.

12. A process for preparing a composition according to any one of claims 1 to 9, wherein the process comprises the steps of:

(i) the raw materials are prepared and mixed into a homogeneous blend or mixture:

-25.0-45.0% (w/w), preferably 25.0-35.0% (w/w) of a processed cheese spread, preferably comprising 40.0-45.0% (w/w) dry matter and 18-28% (w/w) fat;

-2-8% (w/w), preferably 2-6% (w/w) cheese powder;

-adding water to 100% to obtain the desired consistency of the flavour composition;

(ii) heating the blend or mixture to 70-100 ℃, preferably 80-95 ℃;

(iii) cooling the blend or mixture; and

(iv) optionally packaging the blend or mixture;

wherein the acidulant is selected from the group consisting of lactic acid, glucono-lactone, sourdough products and mixtures thereof;

and the acidifying agent is added and mixed in step (i), step (ii) or steps (i) and (ii).

13. The method according to claim 12, wherein the mixing step (i) further comprises mixing 2-6% (w/w) hydrocolloid with the raw material.

14. A method of preparing a flavoured baked product, the method comprising the steps of:

preparing dough;

applying the flavouring agent of any one of claims 1 to 9 onto or into a dough;

the dough is baked or otherwise heat treated to produce a baked product.

15. The method of claim 14, wherein the flavoring agent is included in a sandwich between two layers of dough, either as a filling completely wrapped within the dough, or as a spread or layer on the dough.

16. Use of a composition according to any one of claims 1 to 9 in a food product.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a flavoring agent, in particular to a cheese flavoring agent and a food containing the same.

Background

It is well known that flavouring agents, such as cheese flavouring, are often added to food products. Currently, flavors can be divided into fat-based flavors and water-based flavors.

Fat-based flavors have the disadvantages of high calories, greasy mouthfeel, high viscosity and sometimes difficult handling. For example, US2015257 describes an oil-based cheese flavouring agent comprising edible oil, cheese powder, skim milk powder and re-dried corn starch.

Several of the water-based flavors available have several disadvantages.

Bechamel (beixia) sauce is a fresh and daily used product with disadvantages such as microbiological risk, instability during processing, high requirements on the technical level of the staff, limited baking stability, limited freeze-thaw stability and shelf life and production difficulties at the industrial level.

Milk cheese is hard in texture, requires refrigeration after production, has limited baking stability, and cannot be mixed with other materials during processing/application.

The flavoring agent using cheese powder as raw material has poor taste (greasy), is unstable in the preparation process, needs to be operated by personnel with high technical level, has limited baking and freeze-thaw stability, hard texture and difficult processing, and needs to be refrigerated after production.

Spreadable cheese is one that is easy to spread, disperse and spread on the surface, but when used alone as a flavoring agent, it is unstable during baking.

Cheese flavoring agents based on cream cheese and eggs must be prepared at any time as required, and need to be stored refrigerated, with a short shelf life.

WO9902039 and EP1157613 describe a cheese flavouring agent consisting of about 94% to 99% processed cheese, about 0.2% to 2% water-soluble hydrocolloid gum and about 0.5% to 4% pregelatinized starch. A of cheese flavoring agent_w0.89 to 0.96, a water content (by weight) of 30 to 50%, and a pH of 5.5 to 6.0. The shelf life of such a flavour is short and needs to be prepared from the beginning each time it is needed.

Therefore, there is a need for new flavour compositions and products, in particular compositions that are presented in ready-to-use or ready-to-bake form, to overcome or alleviate the problems of the prior art, in particular with respect to storage stability and baking stability at room temperature.

Disclosure of Invention

The present inventors have invented a flavour composition, in particular a cheese flavour with excellent combination of texture, taste, shelf life and baking and freeze-thaw stability. The flavour composition according to the present invention is particularly suitable for use in the preparation of flavoured foodstuffs, especially flavoured baked foodstuffs having the flavour composition as a filling or ingredient. More particularly, the stable flavour composition of the present invention may be added to dough prior to baking and still maintain excellent mouthfeel and taste after baking. The flavour composition may be provided to the consumer "as is", i.e. as a "ready-to-use" product or incorporated into a food product.

It is an object of the present invention to provide a composition comprising the steps of:

(a) 25.0-45.0% (w/w), preferably 25.0-35.0% (w/w) of processed spread cheese;

(b) 2-8% (w/w), preferably 2-6% (w/w) of cheese powder;

(c) 2-6% (w/w) of hydrocolloid;

(d) an acidulant, preferably an organic acid and/or a sourdough product;

(e) add to 100% water.

Wherein the pH of the composition is 4.0-5.5, the brix is 20-40, and the water activity is 0.85-0.96;

preferably, the pH of the composition is 4.5-5.5, and/or the brix is 25-35, and/or the water activity is 0.9-0.96; more preferably, the composition has a pH of 4.5 to 5.5, a brix of 25 to 35, and a water activity of 0.9 to 0.96.

In a particular embodiment, the composition comprises a processed cheese spread, wherein the processed cheese spread comprises 40.0-45.0% (w/w) dry matter and 18.0-28.0% (w/w) fat; preferably, the processed spread cheese further comprises protein in an amount of 8% to 12% (w/w).

In a particular embodiment, the composition comprises an organic acid selected from lactic acid and glucono-lactone for use as an acidulant. Preferably, the organic acid is lactic acid.

In another particular embodiment, the composition includes one or more sourdough products for use as an acidulant.

In another particular embodiment, the composition comprises an acidulant:

the acidifier is 0.2-0.8% (w/w) of one or more organic acids selected from lactic acid and glucono-lactone, preferably 0.2-0.8% of lactic acid;

or, the acidulant is one or more sourdough products comprising 0.2-3% (content of dry matter/w) dry matter;

alternatively, 0.1-0.5% (w/w) of one or more organic acids selected from lactic acid and glucono-lactone, preferably 0.1-0.5% lactic acid, and one or more sourdough products comprising 0.2-3% (content of dry matter/w) dry matter.

In a particular embodiment, the composition comprises starch or starch derivatives, cellulose or cellulose derivatives or mixtures thereof as hydrocolloid.

In a particular embodiment, the composition further comprises component (f): 2-6% (w/w) of sugar; and/or component (g): 2-6% (w/w) of a fat or oil.

It is another object of the present invention to provide a food product comprising a flavour composition according to the present invention; preferably, the food product is a baked food product.

It is another object of the present invention to provide a process for preparing the composition of the present invention, which comprises the steps of:

(i) the raw materials are prepared and mixed into a homogeneous blend or mixture, i.e. mixing:

25.0-45.0% (w/w), preferably 25.0-35.0% (w/w) of a processed cheese spread, preferably comprising 40.0-45.0% (w/w) dry matter and 18-28% (w/w) fat;

2-8% (w/w), preferably 2-6% (w/w) of cheese powder;

an acidulant, preferably an organic acid or sourdough product or a mixture thereof;

adding to 100% water to obtain the desired consistency of the flavour composition;

(ii) heating the blend or mixture to 70-100 ℃, preferably 80-95 ℃;

(iii) cooling the blend or mixture; and

(iv) optionally packaging the blend or mixture;

in particular, the acidifying agent (preferably an organic acid or sourdough product or a mixture thereof) is added and mixed in step (i), in step (ii) or in stages (i) and (ii) and before step (iii).

In a particular embodiment, the acidulant is selected from the group consisting of lactic acid, glucono-lactone, sourdough products, and mixtures thereof.

In a particular embodiment, the mixing step (i) of the method further comprises mixing 2% to 6% (w/w) hydrocolloid with the raw material.

It is another object of the present invention to provide a method of preparing a flavoured baked product comprising the steps of:

preparing dough;

applying the flavouring agent of the present invention onto or into the dough;

baking or otherwise heat treating the dough to produce a baked product; preferably, the flavoring agent may be included in a sandwich between two layers of dough, either as a filling completely wrapped within the dough or as a coating or layer on the dough.

It is another object of the present invention to provide the use of said composition in food products.

Drawings

Figure 1a shows the laminated dough after baking, having deposited thereon the composition of one embodiment of the present invention prior to baking.

Figure 1b shows the laminated dough after baking, with the processed cheese having been deposited prior to baking.

Figure 1c shows the laminated mass after baking, with full fat soft cheese having been deposited prior to baking.

Figures 2a and 2b show a soft bun mass after baking, on which a composition according to one embodiment of the invention has been deposited prior to baking.

Figures 2c and 2d show the soft bun mass after baking, on which full cream soft cheese has been deposited prior to baking.

Fig. 3 shows a comparative cheese composition and a baked product comprising the comparative cheese composition. FIG. 3a shows cheese comprising composition sample LA of comparative example 5; FIG. 3b shows the laminated dough after baking, with cheese comprising sample LB of the composition of comparative example 5 having been deposited prior to baking; FIG. 3c shows a cheese comprising composition sample M of comparative example 6; FIG. 3d shows cheese comprising sample NA of the composition of comparative example 7; figure 3e shows the laminated dough after baking, on which cheese comprising the composition sample NA of comparative example 7 has been deposited before baking.

Detailed Description

The present invention will be described with respect to particular embodiments but is not limited thereto but only by the claims. Any reference signs in the claims shall not be construed as limiting the scope.

As used herein, the singular forms "a", "an" and "the" include both singular and plural referents unless the context clearly dictates otherwise.

The terms "comprising", "comprises" and "comprising" as used herein are synonymous with "including", "including" or "containing", and are inclusive or open-ended, and do not exclude additional, unrecited elements, elements or method steps. When referring to a recited component, element or method step, the terms "comprising," including, "and" comprising "include embodiments that" consist of the recited component, element or method step. .

Furthermore, unless otherwise indicated, the terms first, second, third and the like in the description and in the claims, are used for distinguishing between similar elements and not necessarily for describing a sequential or chronological order. It is to be understood that the terms so used are interchangeable under appropriate circumstances and that the embodiments of the invention are capable of operation in other sequences than described or illustrated herein.

As used herein, the term "about" when referring to measurable values such as parameters, amounts, durations, etc., is meant to encompass variations of +/-10% or less, preferably +/-5% or less, more preferably +/-1% or less, most preferably +/-0.1% or less, from the specified values, as long as such variations are suitable for performance in the disclosed invention. It is to be understood that the value to which the modifier "about" relates is itself also specifically and preferably disclosed.

The recitation of numerical ranges by endpoints includes all numbers and fractions subsumed within that range and the recited endpoints.

All documents cited in this specification are incorporated herein by reference in their entirety.

Unless otherwise defined, all terms used in disclosing the present invention, including technical and scientific terms, have the meaning commonly understood by one of ordinary skill in the art. By means of further guidance, including definitions of terms used in the description, are intended for a better understanding of the invention. The terms or definitions used in the present invention are only used to aid understanding of the present invention. The terms or definitions used herein are provided only to aid in understanding the present invention.

Reference throughout this specification to "one embodiment" or "an example" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, the appearances of the phrases "in one embodiment" or "in an embodiment" in various places throughout this specification are not necessarily all referring to the same embodiment. Furthermore, the particular features, structures, or characteristics may be combined in any suitable manner in one or more embodiments as will be apparent to one of ordinary skill in the art in view of the present disclosure. Furthermore, as will be understood by those skilled in the art, although some embodiments described herein include features not included in some other embodiments, combinations of features of different embodiments are intended to be within the scope of the invention and form different embodiments. For example, in the following claims, any of the claimed embodiments may be used in any combination.

In the present description of the invention, reference is made to the accompanying drawings that form a part hereof, and in which is shown by way of illustration specific embodiments in which the invention may be practiced. Parenthesized or bolded reference numerals attached to respective elements are only for illustrating the elements and are not intended to limit the respective elements. It is to be understood that other embodiments may be utilized and structural or logical changes may be made without departing from the scope of the present invention. The following detailed description is, therefore, not to be taken in a limiting sense, and the scope of the present invention is defined by the appended claims.

The present application provides a flavour composition, a food product (also referred to herein as a flavoured food product) comprising the flavour composition, a method of preparing the flavour composition and a food product. The applicant of the present invention has surprisingly found that the compositions and methods of the present invention allow to obtain "ready-to-use" or "i.e. baked" compositions and products with excellent texture and taste and with stable baking and freeze-thaw stability. The term "ready-to-use" or "baking" means that it can be applied directly onto or into the dough and baked directly without the addition of additional ingredients, or that the flavor is formed without any pre-treatment process. In addition, these compositions and products can be stored stably at room temperature for at least four months without any syneresis, texture changes, cracking or product shrinkage. Thus, in the present application, the term "stable" in relation to the flavouring agent of the present invention indicates that the flavouring agent is not substantially altered in appearance, texture (no rancidity occurring), mouthfeel and composition, and is also not substantially altered microbiologically.

Advantageously, the flavour composition as detailed in accordance with the present invention may be applied to a dough prior to baking and retain its desired properties after baking and/or freeze-thawing, in other words, the flavour composition may be added to an unbaked dough in accordance with the present invention, which dough may result in a baked product having excellent texture, flavour and storage stability after baking.

In addition, the flavour compositions of the present invention may be packaged "as is" for use (later) with any number of free food products. Furthermore, the inventors have surprisingly found that by replacing at least a part of the specific organic acid used for adjusting the pH of the composition with a sourdough product, a ready-to-use product having better texture and taste and having baking and freeze-thaw stability can be obtained. Without being bound by theory, the inventors believe that in the flavouring compositions and flavoured foodstuffs of the invention, the acidification process by the organic acid and/or sourdough product to achieve the desired pH is balanced by protein denaturation (at acidic pH), which may be associated with water binding, water evaporation and product shrinkage.

Accordingly, in one aspect the present invention provides a flavour composition, in particular a cheese-based flavour composition. The present invention provides a composition comprising:

25.0-45.0% (w/w), preferably 25.0-35.0% (w/w) of processed spread cheese; the processed spread cheese comprises 40.0-45.0% (w/w) of dry matter and 18.0-28.0% (w/w) of fat;

2-8% (w/w), preferably 2-6% (w/w) of cheese powder;

2-6% (w/w) of hydrocolloid;

an acidulant, preferably 0.2% to 3% (w/w) or 0.25% to 3% (w/w) acidulant, wherein the acidulant is preferably an organic acid, sourdough product and mixtures thereof;

water added to 100%;

wherein the pH of the composition is 4.0-5.5, preferably 4.5-5.5; the brix is 20-40, preferably 25-35; and the water activity is 0.85-0.96, preferably 0.9-0.96.

In a particular embodiment, the composition has a pH of 4.5 to 5.5.

In a particular embodiment, the composition has a brix of 25 to 35.

In a particular embodiment, the water activity of the composition is between 0.9 and 0.96.

In a more specific embodiment, the composition has a pH of 4.5 to 5.5, a Brix of 25 to 35, and a water activity of 0.9 to 0.96.

The inventors have surprisingly found that the use of a spreadable cheese, especially a processed spread having a dry matter content of 40.0% to 45.0% (w/w) and a fat content of 18.0% to 28.0% (w/w), produces a flavour with excellent texture, especially after baking characteristics. Preferably, the processed spread comprises 40.0-45.0% (w/w) dry matter, 18-28% (w/w) fat and 8-12% (w/w) protein.

In this application, processed spread cheese refers to a food product that is easily spreadable at 20 ℃ by comminuting (e.g., reducing or grinding) and mixing one or more cheeses with one or more emulsifiers under hot conditions into a homogeneous shaped (plasticized) mass. Other optional ingredients include acidulants, cream or derivatives thereof, water, salt, colorants, flavors, and the like. Suitable definitions are found in the U.S. code number 21 § 133.179 (release 4-1-99), which is incorporated herein by reference, as applicable to the U.S. food and drug administration.

Briefly, according to the provisions of the U.S. Food and Drug Administration (FDA), a (pasteurized) processed spread cheese is a preparation made from one or more cheeses (excluding certain cheeses such as one of skim milk cheese, cream cheese or white soft cheese and combinations thereof), possibly containing one or more specific optional components (including dairy and non-dairy products), and having a moisture content of 44% to 60% (w/w) and a fat content of not less than 20% (w/w).

The processed spread cheese may be made from a single cheese (solid or powdered) or a mixture of several cheeses. In a preferred embodiment, the processed cheese spread comprises a guoda cheese.

Furthermore, by spreadable cheese product is meant that the cheese product is spreadable at room or ambient temperature, in particular at about 20 ℃.

In the present application, cheese powder refers to a food product obtained by crushing (e.g. grinding or reducing) and melting cheese, water and emulsifying salt together, which is subsequently heat treated and dried by means of spray drying.

Cheese, especially processed spread cheese, in the flavour composition provides a desirable cheese sensory attribute, such as creamy texture, full mouthfeel.

In the present application, the acidulant may be an organic acid and/or a sourdough product. Preferably, the acidulant is selected from the group consisting of the organic acids lactic acid, glucono-lactone and sourdough products and mixtures thereof. Preferably, the organic acid is lactic acid. Preferably, the amount of acidulant added is 0.2% to 3% (w/w) or 0.25% to 3% (w/w), more preferably 0.3% to 3% (w/w), and particularly preferably 0.4% to 3% (w/w).

Sourdough product in the present application means a product obtained by fermenting cereal flour with lactic acid bacteria or yeast, optionally inactivating microorganisms and optionally drying the fermented dough in one or both of the steps. The fermentation process, and possibly the drying process, provides the sourdough product with a characteristic acidic flavour, due to the lactic acid bacteria producing lactic acid, acetic acid and some minor compounds as main components. Preferably, the cereal flour is wheat flour or rye flour, more preferably rye flour. Preferably, the proportion of lactic acid in the sourdough product in relation to the total amount of organic acids is higher than 75%, more preferably higher than 85%, even more preferably higher than 95%. The sourdough product preferably has an acidity (expressed as total titratable acidity-TTA) higher than 40.0, more preferably higher than 70.0, even more preferably higher than 90.0. Sourdough products can be in liquid or solid (powder) form. In the case of liquid sourdough products, the dry matter content is preferably 20.0% to 50.0%, more preferably 25.0% to 40.0%. Preferably, the sourdough product is a liquid sourdough product.

In a preferred embodiment of the invention, the composition comprises an acidulant.

The acidifier is one or more organic acids selected from lactic acid and glucono-lactone, preferably 0.25-0.7% (w/w) or 0.3-0.7% (w/w), more preferably 0.4-0.6% (w/w);

or 0.2-0.8% (w/w) lactic acid, preferably 0.25-0.7% (w/w) or 0.3-0.7% (w/w), more preferably 0.4-0.6% (w/w);

alternatively, the acidulant is one or more sourdough products in an amount of 0.2% to 3% (dry matter content/w), preferably 0.3% to 2.5% (dry matter content/w), more preferably 0.4% to 2% (dry matter content/w);

the acidifier is one or more organic acids selected from lactic acid and glucono-lactone in an amount of 0.1-0.5% (w/w), preferably 0.2-0.4% (w/w); and 0.2-3% (dry matter content/w) of one or more sourdough products, preferably 0.3-2.5% (dry matter content/w), more preferably 0.4-0.6% (w/w);

or 0.1-0.5% (w/w) lactic acid, preferably 0.2-0.4% (w/w); and 0.2-3% (dry matter content/w) of one or more sourdough products, preferably 0.3-2.5% (dry matter content/w), more preferably 0.4-0.6% (w/w).

In the present application, the hydrocolloid contributes to the viscosity and stability of the flavour composition. The hydrocolloid is preferably one selected from pectin, cellulose or cellulose derivatives (e.g. carboxymethyl cellulose, ethyl cellulose, methyl cellulose, hydroxypropyl cellulose, microcrystalline cellulose, etc.), starch or starch derivatives, xanthan gum, carrageenan and mixtures thereof. More preferably, the hydrocolloid is selected from one of starch or starch derivatives, cellulose or cellulose derivatives and mixtures thereof. Even more preferably, the hydrocolloid is a mixture of starch or a starch derivative and microcrystalline cellulose.

In a preferred embodiment of the invention, the composition further comprises:

sugar with content of 2-6% (w/w), preferably sucrose; and/or

A fat or oil in an amount of 2% to 6% (w/w).

The additional fat or oil helps to increase the viscosity and texture of the flavour composition. The fat or oil may be any type of fat or oil of animal or vegetable origin, such as butter or palm kernel, soybean or sunflower oil. The fat may have any degree of hydrogenation or be non-hydrogenated. To avoid interfering with cheese or other aromas and aromas in the flavoring agent, the fats and oils beneficial in the present invention may have a mild or neutral flavor. Alternatively, a flavored fat or oil, such as garlic flavored oil, can be used to impart a desired flavor to the flavoring agent.

In a preferred embodiment of the invention, the flavour composition has a texture that is removable and/or easy to spread.

The composition of the invention may further comprise other non-cheese dairy components such as whey powder, milk powder or milk solids or sodium caseinate. These components may be used, inter alia, to increase the protein content of the flavour composition.

The flavour compositions of the present invention may be mixed with other ingredients, such as meat or vegetables, spices, herbs or other flavourings, colouring agents, preservatives and the like.

The flavour compositions of the present invention may be placed in a container or container suitable for packaging, preferably a container or container that is opaque to light. Accordingly, the present invention provides a container or receptacle, preferably an opaque container or receptacle, containing any one of the flavour compositions of the present invention. The invention also relates to products of the food industry, in particular the baking industry, comprising a container or receptacle, preferably a light-tight container or receptacle in which a flavour composition according to the invention is packaged. Advantageously, the flavour composition of the present invention remains stable for at least 4 months under prolonged storage at room temperature, in particular when packaged (aseptically) in a light-tight container.

A second aspect of the invention provides a method for obtaining a flavour composition according to the invention. Generally, the method comprises the steps of: the different raw materials are prepared and mixed, and then the mixture is heated/pasteurized.

A particular embodiment is for the preparation of a stable flavouring composition for "ready-to-use" baking, in particular a cheese flavouring composition, having a pH of 4.0 to 5.5, preferably 4.5 to 5.5; the brix is 20-40, preferably 25-35; the water activity is 0.85-0.96, preferably 0.90-0.96, and the method comprises the following steps:

(i) mixing:

25.0-45.0% (w/w), preferably 25.0-35.0% (w/w), of a processed spread having a dry matter of 40.0-45.0% (w/w) and a fat of 18.0-28.0% (w/w);

2-8% (w/w), preferably 2-6% (w/w) of cheese powder;

2-6% (w/w) of hydrocolloid;

adding water to 100% to obtain the desired consistency of the flavour composition;

thereby obtaining a homogeneous blend or mixture;

(ii) heating the blend or mixture to 70 ℃ to 100 ℃, preferably 80 ℃ to 95 ℃;

(iii) cooling the blend or mixture; and

(iv) optionally, the blend or mixture is packaged.

Wherein the acidifying agent is preferably an organic acid, a sourdough product or a mixture thereof, which is added and mixed during step (i), step (ii) or steps (i) and (ii), in particular before cooling. In particular, the acidulant is present in an amount of 0.2% to 3% (w/w) or 0.3% to 3% (w/w) and is selected from the group consisting of lactic acid, glucono-lactone, sourdough products and mixtures thereof, added and mixed during step (i), step (ii) or steps (i) and (ii). Preferably, the acidulant is lactic acid.

In particular embodiments, the acidifying agent is added and mixed during step (i), step (ii), or steps (i) and (ii), particularly before cooling. Which comprises the following steps:

0.2-0.8% (w/w) of one or more organic acids selected from lactic acid and glucono-lactone, preferably 0.25-0.7% (w/w) or 0.3-0.7% (w/w), more preferably 0.4-0.6% (w/w);

or lactic acid in an amount of 0.2% to 0.8% (w/w), preferably 0.25% to 0.7% (w/w), or 0.3% to 0.7% (w/w), more preferably 0.4% to 0.6% (w/w);

or one or more sourdough products with a content of 0.2-3% (dry matter content/w), preferably 0.3-2.5% (dry matter content/w), more preferably 0.4-2% (dry matter content/w);

or one or more organic acids selected from lactic acid and glucono-lactone in an amount of 0.1-0.5% (w/w), preferably 0.2-0.4% (w/w); and one or more sourdough products with a content of 0.2-3% (dry matter content/w), preferably 0.3-2.5% (dry matter content/w), more preferably 0.4-0.6% (w/w);

or lactic acid with a content of 0.1-0.5% (w/w), preferably 0.2-0.4% (w/w); and one or more yeast starter products with the content of 0.2-0.3% (dry matter content/w), preferably 0.3-2.5% (dry matter content/w), more preferably 0.4-0.6% (w/w);

it will be appreciated that the heating step (ii) is sufficient to pasteurise the blend or mixture to obtain a flavour composition which is shelf-stable and microbiologically stable at room temperature without compromising its texture. It will be appreciated that if the acidulant (or portion thereof) is not mixed with the other components in step (i), the acidulant is mixed with the blend or mixture during or after heating step (ii) before cooling step (iii).

In some embodiments, the method is adapted to operate in a continuous process. Generally, a continuous process will result in a more consistent product quality. In some embodiments, the method is adapted to run in a batch process.

In some embodiments, the acidulant is sourdough product added at a concentration between 0.2% and 3% on a dry matter basis. In a particular embodiment, the sourdough product is added to the mixture during or after the heating step (ii) and before the cooling step (iii).

In a preferred embodiment, the hydrocolloid is dispersed in water under the action of high shear forces before it is mixed with the other components.

In a preferred embodiment, the cheese powder is dispersed in water under the action of high shear forces and at a temperature of 40 ℃ to 65 ℃ before it is mixed with the other components.

In another preferred embodiment, the hydrocolloid is dispersed in water under the action of high shear forces and the cheese powder is dispersed in water under the action of high shear forces and at a temperature of 40 ℃ to 65 ℃ before mixing with the other components.

In another embodiment, the hydrocolloid and cheese powder are separately dispersed in water under high shear force prior to mixing with the other components, and the sourdough product is added to the mixture after the heating step.

It will be appreciated that in the process for preparing a flavour composition according to the invention, the mixing of the components is carried out in particular in the following manner: a homogeneous blend or composition having desirable textural characteristics is provided. Herein, high shear mixing is particularly suitable for homogenizing the composition.

In a particular embodiment, the packaging step (iv) comprises packaging of the blend or mixture, in particular in an aseptic or ultra-clean manner, preferably in a container impermeable to light. The packaged composition is preferably stored at room temperature.

The flavour composition of the present invention may be incorporated into a variety of food products, which may be provided in a variety of product forms, for example baked or unbaked, or provided to the consumer "as is" or incorporated into a food product. Thus, another aspect of the present invention relates to a flavoured food product, in particular a flavoured baked food product comprising the present flavouring composition, and to the use of the present flavouring composition in the field of food products, in particular for preparing the above-mentioned flavoured food products, in particular flavoured baked products.

Examples of seasoned food products include, but are not limited to, closed and open baked product applications (crisps, croissants, french baguette, mini pizzas, egg tarts, breads (toppedbreak), pretzels, kebabs, etc.).

In a particular embodiment, the seasoned food comprises a dough or baked dough product filled with or comprising the seasoning composition of the present invention. Thus, the flavoured dough product or flavoured baked product of the present invention comprises at least one different dough or baked product and at least one different flavouring composition in contact therewith. Advantageously, the composition of the invention can be used directly in or on a flavoured food, in particular as a filling, spread or sauce.

In the present invention, the term "bread product" or "baked product" refers to any type of bread or french-cake product known in the art, for example selected from bread, soft bread, bagels, donuts, danish sweet cakes, croissants, hamburger rolls, pizzas, pita cakes, qiaba cakes, french baguette, rolls, crackers, buns, cookies, pies, dried sweet bread and other baked products. The dough is obtained by mixing any form of flour or meal (e.g. based on wheat, rye, barley, oats or corn) with water or other aqueous liquid. Preferably, the dough is prepared from wheat or a mixture comprising wheat.

In certain applications, the composition of the invention may be mixed with other ingredients prior to incorporation into a food product (particularly a baked product). Examples of such ingredients are meat (ham etc.), vegetables (tomato, mushroom, sauerkraut, lentil, spinach etc.), roasted vegetables, spices, herbs etc.

In other applications, the composition of the invention may be mixed with other dressings such as ketchup, low fat mayonnaise or any other suitable water-based dressing.

Another aspect of the invention provides a method of preparing a flavoured food product, in particular a flavoured baked product, the food product or baked product comprising a flavouring composition of the invention.

In a particular embodiment, a method of preparing a flavored baked product comprises the steps of: shaping the dough, applying the flavour composition of the present invention onto or into the dough, and subjecting the dough to a heating step for baking, cooking the dough and obtaining a flavoured baked product. The flavour composition may be included in a sandwich between two layers of dough, either as a filling completely enclosed within the dough or as a spread or layer on the dough. Alternatively, the flavour composition of the present invention may also be added to the baked good after the dough has been partially or fully baked.

In some embodiments, baked savoury food products comprising the composition of the invention may be frozen before or after baking.