Flavor enhancer, method for preparing same, and food product comprising same

Abstract

A method of preparing a flavor enhancer comprising: providing a first mixture by adding from 0% to 70% by weight of water, from 30% to 99% by weight of a dairy product, and from 0.5% to 5% by weight of an emulsifier, relative to the weight of the flavor enhancer; adding 0.01 wt% to 3 wt% of lipase and 0 wt% to 0.5 wt% of protease to the first mixture based on the weight of the flavor enhancer for enzymolysis to form a second mixture; and controlling the acid value of the second mixture to be in the range of 10 mg KOH / g to 50 mg KOH / g.

Description

Technical Field

[0001] The present invention relates to a flavor enhancer. Specifically, the present invention relates to a method for preparing a flavor enhancer and a food product comprising the flavor enhancer. Background Art

[0002] Dairy products are derived from milk. These dairy products include products made from milk, such as cheese, yogurt, kefir, ice cream, and butter. The main components of milk are water, fat, protein, carbohydrates (lactose), and minerals.

[0003] Improvements to food products can include, for example, improving the taste, flavor, appearance, and / or shelf life of the product, reducing calories, and maintaining a low production cost of materials. To achieve these improvements in food products, food manufacturers may seek to use alternatives to traditional materials that can impart improved quality in a better or more efficient manner and / or can provide the same quality at a reduced cost. However, at the same time, the appetizing nature and overall appearance of the food product should be maintained or even enhanced. Additionally, food manufacturers also seek methods for producing food products from natural sources and with clean labels to meet the growing consumer demand for healthy and natural foods.

[0004] In some food products, such as vegetable shortening / margarine, a dairy flavor is desired. Currently, dairy products are added to food products to provide a unique rich milk flavor. However, adding dairy products to food products may increase the production cost. Alternatively, artificial flavorings can be added to give the food product the desired flavor. However, this is not preferred due to clean label considerations.

[0005] Therefore, there is a need for a flavor enhancer that provides a rich milk flavor to food products and replaces artificial flavorings in food products. Summary of the Invention

[0006] To overcome the above drawbacks, the present invention provides a flavor enhancer and a method for preparing the flavor enhancer.

[0007] The present invention provides a method for preparing a flavor enhancer, which comprises: providing a first mixture by adding 0 wt% to 70 wt% of water, 30 wt% to 99 wt% of dairy products, and 0.5 wt% to 5 wt% of an emulsifier based on the weight of the flavor enhancer; adding 0.01 wt% to 3 wt% of a lipase and 0.0 wt% to 0.5 wt% of a protease based on the weight of the flavor enhancer to the first mixture for enzymatic hydrolysis to form a second mixture; and controlling the acid value of the second mixture within the range of 10 mg KOH / g to 50 mg KOH / g, preferably 20 mg KOH / g to 50 mg KOH / g, so as to obtain the flavor enhancer.

[0008] The present invention provides a flavor enhancer prepared by the method discussed herein.

[0009] The present invention also provides a food product comprising the flavor enhancer.

[0010] Other exemplary embodiments are discussed herein. Detailed Description

[0011] Certain embodiments of the disclosed subject matter will now be described in detail. While the disclosed subject matter will be described in connection with the enumerated claims, it should be understood that the illustrated subject matter is not intended to limit the claims to the disclosed subject matter.

[0012] Throughout the document, values expressed in a range format should be interpreted in a flexible manner to include not only the explicitly recited values that are the limits of the range, but also all individual values or sub-ranges subsumed within that range as if each individual value and sub-range were explicitly recited. For example, a range of "about 0.1% to about 5%" or "about 0.1% to 5%" should be interpreted to include not only about 0.1% to about 5%, but also the individual values (e.g., 1%, 2%, 3%, and 4%) and sub-ranges (e.g., 0.1% to 0.5%, 1.1% to 2.2%, 3.3% to 4.4%) within the specified range. Unless otherwise indicated, the statement "about X to Y" has the same meaning as "about X to about Y". Similarly, unless otherwise indicated, the statement "about X, Y, or about Z" has the same meaning as "about X, about Y, or about Z".

[0013] As used herein, unless the context clearly dictates otherwise, the singular forms "a", "an", and "the" include plural referents. For example, reference to "a substituent" encompasses a single substituent as well as two or more substituents, and so forth. It should be understood that any term in the singular form may include its plural counterpart and vice versa.

[0014] Unless otherwise indicated, the term "or" is used to mean non-exclusive "or". The statement "at least one of A and B" has the same meaning as "A, B, or A and B".

[0015] In addition, it should be understood that the words or terms used herein and not otherwise defined are for descriptive purposes only and not for purposes of limitation. Any use of section headings is intended to aid in reading the document and should not be construed as limiting; information related to a section heading may appear within or outside of that particular section.

[0016] As used herein, the terms "for example", "for instance", "such as", "like", or "including" are intended to introduce examples that further clarify a more general subject. Unless otherwise specified, these examples are provided merely as an aid to understanding the applications described in the present disclosure and are not intended to be limiting in any way.

[0017] As used herein, the term "about" permits a degree of variability in a value or range, e.g., within 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, or 1% of the stated limit of the stated value or range, and includes the exact stated value or stated range.

[0018] The present invention provides a method for preparing a flavor enhancer, which comprises: providing a first mixture by adding about 0 wt% to 70 wt% of water, about 30 wt% to 99 wt% of dairy product, and about 0.5 wt% to 5 wt% of an emulsifier, based on the weight of the flavor enhancer; adding about 0.01 wt% to 3 wt% of a lipase and about 0.0 wt% to 0.5 wt% of a protease, based on the weight of the flavor enhancer, to the first mixture for enzymatic hydrolysis to form a second mixture; and controlling the acid value of the second mixture within a range of about 10 mg KOH / g to 50 mg KOH / g, preferably about 20 mg KOH / g to 50 mg KOH / g, so as to obtain the flavor enhancer.

[0019] In one aspect, the term "flavor enhancer" refers to a dairy product processed by a method that enhances or intensifies the perception of a specific flavor or odor in a dairy product that has not been processed by this method or in an unprocessed dairy product. In another aspect, the specific flavor or odor refers to the creamy, salty, buttery, sour, cheesy, ripe, aged, intense or savory flavor / odor of a dairy product, or any combination thereof. In one aspect, the flavor enhancer is a natural flavor product. In one aspect, the flavor enhancer is used to replace chemically synthesized flavoring agents in food. Compared with unprocessed dairy products or other chemically synthesized flavoring agents, the flavor enhancer can impart a richer and fuller milky flavor to the food. In another aspect, compared with unprocessed dairy products, a richer and fuller milky flavor means enhanced creamy, salty, buttery, sour, cheesy, ripe, aged, intense and / or savory flavor / odor. On the other hand, including a flavor enhancer in food can reduce the amount of dairy product added to the food formulation, thereby reducing costs.

[0020] In one aspect, the term "dairy product" refers to any food made from milk. On the other hand, dairy products include milk (including cow's milk, sheep's milk, goat's milk, etc.), cheese, butter (including salted butter or unsalted butter), and any combination thereof. In a preferred aspect, dairy products include liquid milk, cheese powder, milk powder, or butter, or any combination thereof.

[0021] In one aspect, the dairy product contains about 10% to 20% by weight of cheese powder, about 5% to 15% by weight of milk powder, and about 25% to 40% by weight of butter, or consists of them, based on the weight of the flavor enhancer. On the other hand, the dairy product contains about 30% to 60% by weight of cheese powder, or consists of it, based on the weight of the flavor enhancer. On the other hand, the dairy product contains about 80% to 90% by weight of butter, or consists of it, based on the weight of the flavor enhancer. On the other hand, the dairy product contains about 30% to 45% by weight of liquid milk, about 10% to 20% by weight of milk powder, and about 35% to 50% by weight of butter, or consists of them, based on the weight of the flavor enhancer.

[0022] In one aspect, the dairy product contains about 15% by weight of cheese powder, about 9.3% by weight of milk powder, and about 33.6% by weight of butter, or consists of them, based on the weight of the flavor enhancer. On the other hand, the dairy product contains about 50% by weight of cheese powder, or consists of it. On the other hand, the dairy product contains about 38.61% by weight of milk, about 14.5% by weight of milk powder, and about 43.64% by weight of butter, or consists of them, based on the weight of the flavor enhancer. On the other hand, the dairy product contains about 86.7% by weight of butter, or consists of it, based on the weight of the flavor enhancer.

[0023] In one aspect, the first mixture comprises water, dairy product, and an emulsifier, or consists of them. In one aspect, based on the weight of the flavor enhancer, water is added to the first mixture in an amount of about 0 wt% to 70 wt%, about 5 wt% to 60 wt%, about 5 wt% to 65 wt%, about 10 wt% to 60 wt%, about 15 wt% to 55 wt%, about 20 wt% to 50 wt%, about 25 wt% to 45 wt%, about 0 wt% to 46.75 wt%, about 0 wt% to 38.7 wt%, or about 38.7 wt% to 46.75 wt%.

[0024] In one aspect, based on the weight of the flavor enhancer, the dairy product is added to the first mixture in an amount of about 30 wt% to 99 wt%, about 30 wt% to 95 wt%, about 35 wt% to 90 wt%, about 40 wt% to 90 wt%, about 40 wt% to 86.7 wt%, about 40 wt% to 80 wt%, about 40 wt% to 75 wt%, about 50 wt% to 96.75 wt%, about 50 wt% to 57.9 wt%, or about 57.9 wt% to 96.75 wt%.

[0025] In one aspect, an emulsifier is added to the first mixture to form a homogeneous emulsion and avoid oil-water separation and precipitation, thereby improving product quality and extending shelf life. In one aspect, the emulsifier is saturated glycerol monostearate. In another aspect, the emulsifier is selected from any commercially available emulsifier. Exemplary emulsifiers include, but are not limited to, lecithin, glycerol monoesters and / or glycerol diesters, phosphatidyl ammonium, propylene-1,2-diol esters of fatty acids, sucrose esters of fatty acids, sucrose glycerides, polyglycerol esters of fatty acids, polyglycerol polyricinoleate sorbitan esters, sorbitan tristearate, stearoyl-2-lactylate, and mixtures of two or more of them. In one aspect, based on the weight of the flavor enhancer, the emulsifier is added to the first mixture in an amount of about 0.5 wt% to 5 wt%, about 0.5 wt% to 4.5 wt%, about 0.5 wt% to 4 wt%, about 0.5 wt% to 3 wt%, about 0.5 wt% to 2 wt%, about 1 wt%.

[0026] In one aspect, the first mixture comprises or consists of about 5 wt% to 60 wt% water, about 40 wt% to 90 wt% dairy product, and about 0.5 wt% to 1.5 wt% emulsifier, based on the weight of the flavor enhancer. In one aspect, the first mixture comprises or consists of about 30 wt% to 60 wt% water, about 40 wt% to 70 wt% dairy product, and about 0.5 wt% to 1.5 wt% emulsifier, based on the weight of the flavor enhancer. In another aspect, the first mixture comprises or consists of about 40 wt% to 50 wt% water, about 50 wt% to 97 wt% dairy product, and about 0.5 wt% to 1.5 wt% emulsifier, based on the weight of the flavor enhancer. In another aspect, the first mixture comprises 0.0 wt% water, about 90 wt% to 97 wt% dairy product, and about 0.5 wt% to 1.5 wt% emulsifier, based on the weight of the flavor enhancer. In another aspect, the emulsifier is about 1 wt%, based on the weight of the flavor enhancer.

[0027] After obtaining the first mixture, about 0.01 wt% to 3 wt% lipase and 0.0 wt% to 0.5 wt% protease are added to the first mixture for enzymatic hydrolysis to form a second mixture. In one aspect, no protease is added to the first mixture.

[0028] Lipase is classically defined as an enzyme that catalyzes the hydrolysis of fats into free fatty acids and monoglycerides, etc. Protease is an enzyme that catalyzes proteolysis, breaking down proteins into smaller polypeptides or individual amino acids and promoting the formation of new protein products.

[0029] In one aspect, the lipase is derived from the genus Rhizopus or the genus Aspergillus. In one aspect, the protease is derived from the genus Aspergillus. In another aspect, the lipase is selected from the group consisting of: Aspergillus niger lipase (such as lipase A12), Rhizopus oryzae lipase (such as lipase MER), Rhizopus niveus lipase (such as lipase Newlase F3G), and any combination thereof. In another aspect, the protease is Aspergillus oryzae protease (such as protease A Amano 2SD).

[0030] In one aspect, based on the weight of the flavor enhancer, the lipase is added in an amount of about 0.01 wt% to 3 wt%, about 0.02 wt% to 3 wt%, about 0.03 wt% to 3 wt%, about 0.05 wt% to 3 wt%, about 0.5 wt% to 2 wt%, about 0.1 wt% to 0.2 wt%, about 0.2 wt% to 0.3 wt%, about 0.09 wt% to 0.2 wt%, about 0.09 wt% to 0.1 wt%. In one aspect, based on the weight of the flavor enhancer, the lipase is Aspergillus niger lipase at about 0.05 wt% to 0.5 wt%. In another aspect, based on the weight of the flavor enhancer, the lipase is Rhizopus niveus lipase at about 0.02 wt% to 0.2 wt% and Rhizopus oryzae lipase at about 0.005 wt% to 0.1 wt%. In another aspect, based on the weight of the flavor enhancer, the lipase is Rhizopus niveus lipase at about 0.02 wt% to 0.2 wt% and Rhizopus oryzae lipase at about 0.005 wt% to 0.05 wt%. In another aspect, based on the weight of the flavor enhancer, the lipase is Rhizopus niveus lipase at about 0.03 wt% to 0.3 wt%.

[0031] In one aspect, based on the weight of the flavor enhancer, the protease is added in an amount of about 0.0 wt% to 0.5 wt%, about 0.01 wt% to 0.5 wt%, about 0.02 wt% to 0.4 wt%, about 0.05 wt% to 0.3 wt%, about 0.05 wt% to 0.2 wt% or about 0.05 wt% to 0.1 wt%. In another aspect, no protease is added to the first mixture. In one aspect, based on the weight of the flavor enhancer, the protease is Aspergillus oryzae protease at about 0.0 wt% to 0.5 wt%, about 0.01 wt% to 0.5 wt%, about 0.05 wt% to 0.1 wt% or about 0.01 wt% to 0.05 wt%.

[0032] In one aspect, based on the weight of the flavor enhancer, the lipase is Aspergillus niger lipase at about 0.05 wt% to 0.5 wt%; or the lipase is Rhizopus niveus lipase at about 0.02 wt% to 0.2 wt% and Rhizopus oryzae lipase at about 0.005 wt% to 0.1 wt%; or the lipase is Rhizopus niveus lipase at about 0.03 wt% to 0.3 wt%; and the protease is Aspergillus oryzae protease at about 0.01 wt% to 0.5 wt%. In another aspect, based on the weight of the flavor enhancer, the lipase is Rhizopus niveus lipase at about 0.03 wt% to 0.3 wt%; and no protease is added.

[0033] On the other hand, the lipase is lipase A12 at about 0.1% to 0.5% by weight, or about 0.1% to 0.2% by weight, and the protease is Aspergillus oryzae protease at about 0.01% to 0.5% by weight, or about 0.05% to 0.1% by weight. On the other hand, the lipase is lipase Newlase F3G at about 0.01% to 0.5% by weight, or about 0.07% to 0.1% by weight, and lipase MER at about 0.01% to 0.5% by weight or about 0.02% to 0.1% by weight, and the protease is Aspergillus oryzae protease at about 0.01% to 0.5% by weight, or about 0.05% to 0.1% by weight. On the other hand, the lipase is lipase Newlase F3G at about 0.01% to 0.5% by weight, or about 0.07% to 0.1% by weight, and the protease is Aspergillus oryzae protease at about 0.01% to 0.5% by weight, or about 0.05% to 0.1% by weight. On the other hand, the lipase is lipase Newlase F3G at about 0.01% to 0.2% by weight, or about 0.07% to 0.2% by weight, or about 0.2% to 0.3% by weight, and no protease is added.

[0034] After adding the lipase and / or protease, enzymatic hydrolysis is carried out to form a second mixture. In one aspect, the enzymatic hydrolysis is carried out at a temperature of about 25°C to 58°C (or 30°C to 50°C or 35°C to 45°C) for about 1 to 12 hours (or 1 to 10 hours or 2 to 8 hours) (preferably with stirring) to form the second mixture. In one aspect, the acid value of the second mixture is controlled within the range of about 10 mg KOH / g to 50 mg KOH / g, preferably about 20 mg KOH / g to 50 mg KOH / g. Continuous stirring can be employed during the enzymatic hydrolysis.

[0035] In one aspect, after the step of controlling the acid value of the second mixture within the range of about 10 mg KOH / g to 50 mg KOH / g, preferably about 20 mg KOH / g to 50 mg KOH / g, a preservative, an acidity regulator, and whey are added to the second mixture; then the lipase and protease (if any) are inactivated, so that a flavor enhancer is obtained.

[0036] Preservatives are mainly used to prevent or delay the growth of microorganisms and extend the shelf life. The preservatives used can be any preservatives known in the art or any combination thereof. In one aspect, the preservatives are those used in food, such as sorbic acid, benzoic acid, propionic acid, and methyl, ethyl, and propyl esters of p-hydroxybenzoic acid (PHB, p-hydroxybenzoates). Preferably, the preservative is potassium sorbate. In one aspect, based on the weight of the flavor enhancer, the preservative is added in an amount of about 0.01 wt% to 2 wt%, about 0.01 wt% to 1 wt%, about 0.02 wt% to 0.5 wt%, about 0.02 wt% to 0.3 wt%, about 0.05 wt% to 0.2 wt%, about 0.02 wt% to 0.18 wt%, about 0.02 wt% to 0.09 wt%, or about 0.09 wt% to 0.18 wt%. In another aspect, based on the weight of the flavor enhancer, the preservative is an aqueous solution of potassium sorbate at about 0.02 wt% to 0.18 wt%.

[0037] In one aspect, an acidity regulator is added to control the reaction rate. The acidity regulator also increases the acidity of the foodstuff or is used to improve the sensory quality of the product by imparting an acidic flavor to the product. They are usually organic acids, such as ascorbic acid, citric acid, or acetic acid. The acidity regulators also include phosphates and phosphoric acid. In one aspect, the acidity regulator is citric acid, which can also maintain and extend the shelf life. In another aspect, an additional acidity regulator is added. In one aspect, based on the weight of the flavor enhancer, the acidity regulator is added in an amount of about 0.001 wt% to 0.1 wt%, about 0.001 wt% to 0.05 wt%, about 0.002 wt% to 0.05 wt%, about 0.005 wt% to 0.03 wt%, about 0.005 wt% to 0.02 wt%, about 0.001 wt% to 0.01 wt%, or about 0.01 wt% to 0.05 wt%.

[0038] In one aspect, based on the weight of the flavor enhancer, whey is added in an amount of about 0.1 wt% to 10 wt%, about 0.5 wt% to 10 wt%, about 0.5 wt% to 5 wt%, about 1 wt% to 5 wt%, about 2 wt% to 5 wt%, about 0.1 wt% to 2 wt%, or about 2 wt% to 10 wt%. In one aspect, the whey is demineralized whey powder.

[0039] In one aspect, based on the weight of the flavor enhancer, the preservative is an aqueous solution of potassium sorbate at about 0.02% to 0.18% by weight, and the acidity regulator is an aqueous solution of citric acid at about 0.001% to 0.05% by weight, and the whey is desalted whey powder at about 0.1% to 10% by weight. In another aspect, based on the weight of the flavor enhancer, the preservative is an aqueous solution of potassium sorbate at about 0.05% to 0.15% by weight, and the acidity regulator is an aqueous solution of citric acid at about 0.005% to 0.03% by weight, and the whey is desalted whey powder at about 1% to 5% by weight.

[0040] In one aspect, the enzyme in the second mixture can be inactivated by any conventional means in the art to obtain the flavor enhancer. Conventional methods for inactivating enzymes include but are not limited to heat treatment, steaming, drying, cooling, freezing, pulsed electric field (PEF), high pressure processing (HPP), ultraviolet light, ohmic heating, and dense phase carbon dioxide treatment. In one aspect, the enzyme is inactivated by maintaining the temperature at about 80 °C and stirring for about 25 minutes.

[0041] In one aspect, the mixture after enzyme inactivation is cooled to 30 °C to 40 °C and packaged to obtain the flavor enhancer.

[0042] The present invention also provides a flavor enhancer prepared by the methods discussed herein. It has surprisingly been found that, compared to dairy products not processed by the methods of the present invention or unprocessed dairy products, controlling the acid value of dairy products (such as cheese powder, milk powder, butter, and liquid milk) after enzymatic hydrolysis with lipase and / or protease to 10 mg KOH / g to 50 mg KOH / g (preferably 20 mg KOH / g to 50 mg KOH / g) provides enhanced buttery, salty, buttery, sour, cheesy, mature, aged, intense, and / or savory flavors / odors. As described above, controlling the acid value to 20 mg KOH / g to 50 mg KOH / g provides an even more enhanced flavor / odor.

[0043] The present invention also provides a food product comprising a flavor enhancer obtained by the method of the present invention. In one aspect, the food product contains about 0.001% to 5% by weight, about 0.001% to 4.5% by weight, about 0.005% to 4.5% by weight, about 0.01% to 4% by weight, or about 0.1% to 5% by weight of the flavor enhancer based on the weight of the food product, and also contains eggnog cream, shortening, vegetable oil, margarine, non-dairy creamer, and / or non-dairy topping.

[0044] Surprisingly, it has been found that adding a small amount (e.g., 0.001 wt% to 5 wt%) of a flavor enhancer can impart a richer and fuller milky flavor to a food product compared to dairy products not processed by this method or other foods with only chemically synthesized flavoring agents. Advantageously, the flavor enhancer of the present invention can replace at least a portion of the dairy raw materials in the food product (i.e., milk powder, butter, milk, cheese products), while providing a rich milky flavor / taste to the food product, thereby reducing the production cost of the food product. Preferably, the flavor enhancer of the present invention can replace at least a portion of the artificial flavoring agents that would otherwise be added, providing a rich milky flavor / odor to the food product, which is desirable in terms of clean labeling of food products.

[0045] Certain specific aspects of the present invention and embodiments of the present application will be explained in more detail with reference to the following examples, which are provided for illustrative purposes only and should not be construed as limiting the scope of the present application in any way. Appropriate variations of the procedures described are intended to fall within the scope of the present invention. Although specific aspects of the present invention have been illustrated and described, it will be apparent to those skilled in the art that various other changes and modifications can be made without departing from the spirit and scope of the present invention. Accordingly, all such changes and modifications within the scope of the present invention are intended to be covered by the appended claims.

[0046] The present invention will now be illustrated by the following examples.

[0047] Example

[0048] The following examples are provided to further illustrate and explain the present invention and should not be regarded as limiting in any respect.

[0049] Example 1 - Evaluation Method

[0050] The sensory evaluation panel consisted of 8 people who had completed training and were qualified to evaluate in the Cargill laboratory for 1 - 8 years. The panel evaluated the samples based on the odor / aroma and flavor of the samples.

[0051] Odor / aroma refers to all olfactory perceptions detected by sniffing through orthonasal olfaction. Flavor refers to the olfactory perception when odor molecules return to the nasal cavity after the sample is in the mouth, which is all olfactory perceptions sensed by retronasal olfaction.

[0052] The evaluation methods and descriptors are listed in Table 1 below.

[0053] Table 1: Evaluation Method and Descriptors

[0054]

[0055]

[0056] Methods and Techniques for Odor / Aroma Evaluation:

[0057] (1) Liquid samples can be stored in smelling bottles or smelling strips. Solids or semi - solids should be appropriately stirred or cut in advance to provide a fresh surface.

[0058] (2) Hold the sample about one finger - width away from the nose (wave your hand above the product to let the odor waft towards you. Do not bring your nose close to the product and take a deep breath).

[0059] (3) During comparison, take long or short sniffs of different samples the same number of times.

[0060] (4) The sense of smell is easily fatigued. Do not continuously sniff the product and do not rush to take a deep breath.

[0061] (5) Take a break between samples. Smell the back of your hand or an unscented tissue, or relax in a place with fresh air and take a deep breath to accelerate the air exchange in the nasal cavity and thus help recovery.

[0062] Methods and Techniques for Flavor Evaluation:

[0063] (1) Liquid samples: Drink a sufficient amount of the sample (10 ml to 20 ml), fully contact with the tongue and the oral surface, and stay for about 3 seconds to allow the full release of volatile substances.

[0064] (2) Solid samples: Take a bite of the sample (fill half of the mouth) to establish an air connection between the nasal cavity and the oral cavity. When the sample is put into the mouth, the air flows back into the nasal cavity to perceive a more intense flavor characteristic. Try to breathe with your mouth open.

[0065] (3) Flavor evaluation and techniques can, to a certain extent, refer to the evaluation and techniques of aroma. For example, when the odor is weak, we can also heat the product by tasting it.

[0066] Note: The volatile compounds felt in the mouth may be different from those felt in the nose.

[0067] The sensory evaluation panel evaluates the samples and provides a description of how they perceive the samples. The sensory description is provided based on a comprehensive assessment of the intensities of both the odor and flavor felt from the samples.

[0068] The sensory evaluation panel also ranked the odor / flavor and flavor of the samples based on the descriptors and methods described in Table 1. The samples were ranked according to the intensity of their odor and flavor. For example, if there are three samples, "1" indicates the mildest and softest odor and flavor perceived among the three samples; "3" indicates the strongest odor and flavor perceived among the three samples; and "2" indicates the medium-intensity odor and flavor perceived among the three samples. The ranking can be calculated by conventional statistical methods.

[0069] The above evaluation method was used in the following examples.

[0070] Example 2 - Formula 1

[0071] The composition of the flavor enhancer is listed in Table 2, and its sensory description is shown in Table 3.

[0072] Table 2: Ingredients of Formula 1

[0073]

[0074] Table 3: Sensory Results of Formula 1

[0075]

[0076] Table 3 shows that when the dairy product of Formula 1 has not undergone enzymatic hydrolysis (i.e., before the reaction), the terms "soft" and "mild" (i.e., ranking 1) are present in the sensory description. When the dairy product of Formula 1 is treated by the method of the present invention and the acid value is controlled at 10 mg KOH / g to 19.9 mg KOH / g, the sensory description shows enhanced odor and flavor (i.e., ranking 2). When the dairy product of Formula 1 is treated by the method of the present invention and the acid value is controlled at 20 mg KOH / g to 50 mg KOH / g, the term "strong" is present in the sensory description (i.e., ranking 3).

[0077] Table 3 shows that compared with before the reaction, when the acid value is 10 mg KOH / g to 50 mg KOH / g after the enzymatic hydrolysis reaction, the odor and flavor of Formula 1 are enhanced. When the acid value is controlled at 20 mg KOH / g to 50 mg KOH / g, the odor and flavor of Formula 1 have been enhanced to an even higher intensity level than when the acid value is 10 mg KOH / g to 19.9 mg KOH / g.

[0078] Example 3 - Formula 2

[0079] The composition of the flavor enhancer is listed in Table 4, and its sensory description is shown in Table 5.

[0080] Table 4: Ingredients of Formula 2

[0081]

[0082]

[0083] Table 5: Sensory Results of Formula 2

[0084]

[0085] Table 5 shows that when the dairy product of formulation 2 has not undergone enzymatic hydrolysis (i.e., before the reaction), the term "slight cheesy flavor" (i.e., ranking 1) exists in the sensory description. When the dairy product of formulation 2 is treated by the method of the present invention and the acid value is controlled at 10 mg KOH / g to 19.9 mg KOH / g, the term "ripened flavor" exists in the sensory description, meaning that the odor and flavor have been enhanced (i.e., ranking 2), and the cheesy flavor is not as strong as when the acid value is in the range of 20 mg KOH / g to 50 mg KOH / g. When the dairy product of formulation 2 is treated by the method of the present invention and the acid value is controlled at 20 mg KOH / g to 50 mg KOH / g, the terms "aged flavor" and "intense" exist in the sensory description (i.e., ranking 3).

[0086] Table 5 shows that compared with before the reaction, when the acid value is 10 mg KOH / g to 50 mg KOH / g after the enzymatic hydrolysis reaction, the odor and flavor of formulation 2 are enhanced. When the acid value is controlled at 20 mg KOH / g to 50 mg KOH / g, the odor and flavor of formulation 2 have been enhanced to an even higher intensity level than when the acid value is 10 mg KOH / g to 19.9 mg KOH / g.

[0087] Example 4 - Formula 3

[0088] The composition of the flavor enhancer is listed in Table 6, and its sensory description is shown in Table 7.

[0089] Table 6: Ingredients of Formula 3

[0090]

[0091]

[0092] Table 7: Sensory Results of Formula 3

[0093]

[0094] Table 7 shows that when the dairy product of formulation 3 has not undergone enzymatic hydrolysis (i.e., before the reaction), the term "soft" (i.e., ranking 1) exists in the sensory description. When the dairy product of formulation 3 is treated by the method of the present invention and the acid value is controlled at 10 mg KOH / g to 19.9 mg KOH / g, the "soft buttery flavor" has been enhanced to "buttery flavor", and there is a slight sour butter flavor in the sensory description (i.e., ranking 2). When the dairy product of formulation 3 is treated by the method of the present invention and the acid value is controlled at 20 mg KOH / g to 50 mg KOH / g, the term "strong" (i.e., ranking 3) exists in the sensory description.

[0095] Table 7 shows that compared with before the reaction, when the acid value is 10 mg KOH / g to 50 mg KOH / g after the enzymatic hydrolysis reaction, the odor and flavor of formulation 3 are enhanced. When the acid value is controlled at 20 mg KOH / g to 50 mg KOH / g, the odor and flavor of formulation 3 have been enhanced to an even higher intensity level than when the acid value is 10 mg KOH / g to 19.9 mg KOH / g.

[0096] Example 5 - Formula 4

[0097] The components of the flavor enhancer are listed in Table 7, and its sensory description is shown in Table 8.

[0098] Table 7: Ingredients of Formula 4

[0099]

[0100]

[0101] Table 8: Sensory Results of Formula 4

[0102]

[0103] Table 8 shows that when the dairy product of formulation 4 has not undergone enzymatic hydrolysis (i.e., before the reaction), the term "soft" (i.e., ranking 1) exists in the sensory description. When the dairy product of formulation 4 is treated by the method of the present invention and the acid value is controlled at 10 mg KOH / g to 19.9 mg KOH / g, the sensory description shows that the odor and flavor are enhanced (i.e., ranking 2). When the dairy product of formulation 4 is treated by the method of the present invention and the acid value is controlled at 20 mg KOH / g to 50 mg KOH / g, the term "strong" (i.e., ranking 3) exists in the sensory description.

[0104] Table 8 shows that, compared with before the reaction, when the acid value is from 10 mg KOH / g to 50 mg KOH / g after the enzymatic hydrolysis reaction, the odor and flavor of formulation 4 are enhanced. When the acid value is controlled from 20 mg KOH / g to 50 mg KOH / g, the odor and flavor of formulation 4 have been enhanced to an intensity level even higher than that when the acid value is from 10 mg KOH / g to 19.9 mg KOH / g.

Claims

1. A method for preparing a flavor enhancer, the method comprising: providing a first mixture by adding 0 wt% to 70 wt% of water, 30 wt% to 99 wt% of dairy products, and 0.5 wt% to 5 wt% of an emulsifier, based on the weight of the flavor enhancer; adding 0.01 wt% to 3 wt% of lipase and 0.0 wt% to 0.5 wt% of protease, based on the weight of the flavor enhancer, to the first mixture for enzymatic hydrolysis to form a second mixture; and controlling the acid value of the second mixture within the range of 10 mg KOH / g to 50 mg KOH / g, preferably 20 mg KOH / g to 50 mg KOH / g, so as to obtain the flavor enhancer.

2. The method according to claim 1, wherein the dairy products include liquid milk, cheese powder, milk powder, or butter, or any combination thereof.

3. The method according to any one of the preceding claims, wherein the enzymatic hydrolysis is carried out at a temperature of 25 °C to 58 °C for 1 to 12 hours.

4. The method according to any one of the preceding claims, wherein after the step of controlling the acid value of the second mixture within the range of 10 mg KOH / g to 50 mg KOH / g, preferably 20 mg KOH / g to 50 mg KOH / g, a preservative, an acidity regulator, and whey are added to the second mixture; then the lipase and the protease are inactivated, so as to obtain the flavor enhancer.

5. The method according to claim 4, wherein, based on the weight of the flavor enhancer, the preservative is an aqueous solution of potassium sorbate at 0.02 wt% to 0.18 wt%, the acidity regulator is an aqueous solution of citric acid at 0.001 wt% to 0.05 wt%, and the whey is demineralized whey powder at 0.1 wt% to 10 wt%.

6. The method according to any one of the preceding claims, wherein the emulsifier is saturated glycerol monostearate.

7. The method according to any one of the preceding claims, wherein the first mixture contains 5 wt% to 60 wt% of water, 40 wt% to 90 wt% of the dairy products, and 0.5 wt% to 1.5 wt% of the emulsifier.

8. The method according to claim 7, wherein the dairy products contain 10 wt% to 20 wt% of cheese powder, 5 wt% to 15 wt% of milk powder, and 25 wt% to 40 wt% of butter; or the dairy products contain 30 wt% to 60 wt% of cheese powder; or the dairy products contain 80 wt% to 90 wt% of butter.

9. The method according to any one of claims 1 to 6, wherein the first mixture contains 30 wt% to 45 wt% of liquid milk, 10 wt% to 20 wt% of milk powder, and 35 wt% to 50 wt% of butter.

10. The method according to any one of the preceding claims, wherein the lipase is derived from the genus Rhizopus or Aspergillus; and the protease is derived from the genus Aspergillus.

11. The method according to any one of the preceding claims, wherein the lipase is selected from the group consisting of Aspergillus niger lipase, Rhizopus oryzae lipase, Rhizopus niveus lipase, and any combination thereof; and the protease is Aspergillus oryzae protease.

12. The method according to any one of the preceding claims, wherein, based on the weight of the flavor enhancer, the lipase is 0.05 wt% to 0.5 wt% of Aspergillus niger lipase; or the lipase is 0.02 wt% to 0.2 wt% of Rhizopus niveus lipase and 0.005 wt% to 0.1 wt% of Rhizopus oryzae lipase; or the lipase is 0.03 wt% to 0.3 wt% of Rhizopus niveus lipase.

13. The method according to any one of the preceding claims, wherein the protease is 0.01 wt% to 0.5 wt% of Aspergillus oryzae protease.

14. The method according to claim 12, wherein, based on the weight of the flavor enhancer, the lipase is 0.03 wt% to 0.3 wt% of Rhizopus niveus lipase, and no protease is added to the first mixture.

15. A flavor enhancer prepared by the method according to any one of the preceding claims.

16. A food product comprising the flavor enhancer according to claim 15.

17. The food product according to claim 16, wherein the food product comprises 0.001 wt% to 5 wt% of the flavor enhancer based on the weight of the food product, and the food product further comprises milk cream, shortening, vegetable oil, margarine, non-dairy creamer, and / or non-dairy topping.

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