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(12) Patent Application Publication (10) Pub. No.: US 2012/0189752 A1 Illingworth Et Al

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(12) Patent Application Publication (10) Pub. No.: US 2012/0189752 A1 Illingworth Et Al US 20120 189752A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2012/0189752 A1 Illingworth et al. (43) Pub. Date: Jul. 26, 2012 (54) DAIRY PRODUCT AND PROCESS (30) Foreign Application Priority Data (75) Inventors: David Illingworth, Palmerston Jul. 13, 2007 (NZ) ........................................ 556528 North (NZ); Patrick William Mary Janssen, Palmerston North (NZ); Publication Classification Riley Eat, "Graeme (51) Int. Cl. Robert Stephens Palmerston North A2.3L. I./226 (2006.01) (NZ) s A23G L/36 (2006.01) A23G 3/40 (2006.01) (73) Assignee: FONTERRA CO-OPERATIVE (52) U.S. Cl. ......... 426/583; 426/650: 426/580: 426/588; GROUP LIMITED, Auckland 426/631 (NZ) (21) Appl. No.: 13/333,803 (57) ABSTRACT 1-1. The present invention relates to methods of making flavour (22) Filed: Dec. 21, 2011 concentrates, in particular lipid, condensed and solids flavour O O concentrates, together with the flavour concentrates produced Related U.S. Application Data thereby. The flavour concentrates produced by the methods of (63) Continuation-in-part of application No. 12/667.946, the present invention have improved flavour and other char filed on Mar. 9, 2010, filed as application No. PCT/ acteristics and have wide application in the production of NZ2008/000168 on Jul 14, 2008. foods and beverages. {{k:::::::::::::::::::: --------------------------------------------------------------------------------------- 8 & t Patent Application Publication Jul. 26, 2012 Sheet 1 of 11 US 2012/0189752 A1 : Patent Application Publication Jul. 26, 2012 Sheet 2 of 11 US 2012/0189752 A1 Patent Application Publication Jul. 26, 2012 Sheet 3 of 11 US 2012/0189752 A1 Patent Application Publication Jul. 26, 2012 Sheet 4 of 11 US 2012/0189752 A1 *:::::::: Patent Application Publication Jul. 26, 2012 Sheet 5 of 11 US 2012/0189752 A1 Cocoa Exemplary flavour to Standard WMP base or Caramelised Milk powder to composition 300 DFCsamp A i B {- C F e G H ty K a . M A nSuttery (ncaramel OnChocolate OnNutty 2.Éia-3:.3 FC MES P3rise pr:ject: is: Patent Application Publication Jul. 26, 2012 Sheet 6 of 11 US 2012/0189752 A1 8. 8 8 -- 3.88 & *:::::: Patent Application Publication Jul. 26, 2012 Sheet 7 of 11 US 2012/0189752 A1 &:six kasik. 3.x:xxxix is 8xxx xxxi-xxxix: :ss.x:::s: ::::::::: &: &: six: ' 2:8: 88: Patent Application Publication Jul. 26, 2012 Sheet 8 of 11 US 2012/0189752 A1 sitteress resti ksikschexiate Patent Application Publication Jul. 26, 2012 Sheet 9 of 11 US 2012/0189752 A1 I. CONSUMER QUESTIONNAIRE Firstly we will be asking you some questions about your current chocolate eating habits. Please complete these questions before opening and eating your chocolate samples. PLEASE DO NOT EAT ANY OF THE CHO.COLATE SAMPLES UNTILINSTRUCTED, How often do you consume milk chocolate? Everyday 3 - 5 times a Week 1 - 2 times a Week 1 - 2 times a fortnight 2- 3 times a month Once a month Rarely Never 1,2,3,4,5,6,7,8 ConsumptionFred What milk chocolate products do you normally buy? (You may choose more than one sample) Cadbury Green and Blacks Guylian Lindt Nestle Richfields Scarborough Fair Whittaker Other 140 1,2,3,4,5,6,7,8 Chocolate Types Which of the milk chocolate products do you PREFER to buy? (Please choose only one) O Cadbury A76 //4 Patent Application Publication Jul. 26, 2012 Sheet 10 of 11 US 2012/0189752 A1 Green and Blacks Guylian Lindt Nestle Richfields Scarborough Fair Whittaker Please read your instruction sheet and identify the first sample we wish you to taste. Please enter the sample code of the first chocolate sample you are tasting. Please taste the chocolate sample and answer the following questions. You will be asked a number of questions so please do not eat it all at once. Once you have finished tasting both chocolate samples we will be asking you which one you prefer. How much do you LIKE or DISLIKE the chocolate OVERALL? Neither Dislike Chocolate Flavour O O Sweetness O O Creamy Flavour A76, MA Patent Application Publication Jul. 26, 2012 Sheet 11 of 11 US 2012/0189752 A1 Note: this is the question of the Carmel intensity question for the Consumers who were asked this question, Now thinking about the TEXTURE and how the chocolate feels in your mouth please answer the following questions. How much do you LIKE or DISLIKE the TEXTURE of the chocolate? Dislike Dislike Dislike Dislike Like Extremely Much Moderately Slightly or Like Slightly Moderately Once you have finished eating the chocolate please rate how much the chocolate leaves a film or coating on your mouth. NO film O Coating Weak Moderate Very Extremely left On Mouth- Mouth- Mouth Mouth mOuth Coating COating coating Coating MOUTH COATING Provision was then made to allow the consumer to comment on anything (e.g. Flavour, tecture, mouthfeel) they particularly LIKED about this chocolate sample. Provision was made for the Consumerto Comment on anything (e.g. Flavour, tecture, mouthfeel) they particularly DISLIKED about this chocolate sample. The questionnaire was then repeated for the second sample, then: Now that you have tasted both chocolate samples please think about which sample you liked the most Overall. Please enter the Code number of the chocolate sample you PREFER (liked the most). - A76 MMO US 2012/O 189752 A1 Jul. 26, 2012 DARY PRODUCT AND PROCESS 44:6; 372-374) report methods of producing ghee from butter oil. One such method reported is to add dahi to BO, mixing, REFERENCE TO RELATED APPLICATIONS and then heat the mixture at 120° C. for 3 minutes. An alter 0001. This application is a Continuation-in-Part of U.S. nate method reported therein involves the addition of ghee patent application Ser. No. 12/667,946 filed on Mar. 9, 2010, residue (fat, protein, water and ash) to the heated dahi-BO which is a National Phase Application of International Appli mix. The flavours produced by these methods were stated to cation PCT/NZ2008/000168, filed Jul 14, 2008, and claims be “strong to mild curdy”, “strong to mild cooked, “strong priority to New Zealand Patent Application number 556528 curdy-i-mild cooked, "mild curdy-i-mild cooked, “mild filed on Jul. 13, 2007. Each of the priority applications is curdy--strong cooked and 'strong curdy--strong cooked'. hereby incorporated by reference in its entirety. 0007 Milkfat contains high levels of saturated fat. There fore, butter, AMF, BO, clarified butter, beurre noir, beurre FIELD OF THE INVENTION noisette and ghee contribute significant amounts of Saturated fat to the dietas well as being high in fat. The American Heart 0002 The present invention relates to a method of making Association recommends choosing dishes prepared without lipid, condensed and solids flavour concentrates with ghee (see http://www.americanheart.org/presenter.jhtml? improved flavour characteristics and the products thereof. identifier-1097) and nutritional guidelines commonly rec ommend a reduction in total and Saturated fat intakes. How BACKGROUND TO THE INVENTION ever, removing butters and clarified butters from foods can 0003. Butter has long been used in cooking for enhance cause the foods to lose their essential ethnic flavour and ment of flavour. Other cream or butter-derived milkfat prod aroma characteristics and a general loss in flavour and aroma. ucts, such as Anhydrous milkfat (AMF), butter-oil (BO), Therefore, it would be desirable to provide a fat based flavour clarified butter, Beurre noir, Beurre-Noisette and ghee, have concentrate with improved flavour characteristics that can be long been known and are used to impart a flavour to a food used in Smaller quantities than traditional butters and clarified being prepared. The flavour characteristics of these milkfat butters to improve the nutritional properties of the food in products are frequently deemed by consumers to be Superior which it is used without a loss of flavour or aroma. Further to those of other oils and fats. When compared with butter, more, good quality ghee is expensive compared to presently AMF, BO and clarified butter, the flavour and aroma profiles available imitations. It would be desirable to provide cost of traditional Ghee, Beurrenoir and Beurre-Noisette are more effective alternatives to high quality ghee, preferably without intense and have flavours and aromas that are more like those sacrificing desired flavour characteristics. derived from cooking of food. 0008. It is an object of the present invention to provide one 0004 Traditional ghee is made by heating a water-con or more flavour concentrates with improved flavour charac taining lipid material Such as butter or cream in an open panto teristics or to at least provide the public with a useful choice. boil off the water followed by separation of the fat phase (the ghee) from the Solids-not-fat phase. Butter is most commonly SUMMARY OF THE INVENTION used in the preparation of ghees. Beurre noir and beurre noisette are similar products used in French cuisine. Tradi 0009. In one aspect the invention relates to a method of tional ghee, beurre noir and beurre-noisette are valued for the making a flavour concentrate, the method comprising intense flavours they impart when used in cooking, relative to 0010 (1) providing a lipid material, other milkfat products. However, they are commonly pro 0011 (2) providing an aqueous material, the aqueous duced on a small scale (typically in the kitchen or by cottage material comprising one or more Sugars and one or more industry), as the fouling of heating Surfaces with Solids-not primary or secondary amines, fat that occurs during heating of cream has been an unre 0012 (3) heating the lipid material to a first temperature at Solved obstacle to industrial-scale manufacture. In addition, or above the boiling point of the aqueous material, overheating of the product causes undesirable flavours and 0013 (4) admixing the heated lipid material and the aque control of the heating process and the end point is difficult, Such that processes to date have been unable to produce ous material, and products with consistent characteristics.
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