U.S. patent application number 12/253129 was filed with the patent office on 2009-02-05 for compositions and methods for producing flavored seasonings that contain reduced quantities of common salt.
This patent application is currently assigned to Redpoint Bio Corporation. Invention is credited to Abraham I. Bakal, Richard Barndt, Francis Raymond Salemme.
Application Number | 20090035444 12/253129 |
Document ID | / |
Family ID | 37573658 |
Filed Date | 2009-02-05 |
United States Patent
Application |
20090035444 |
Kind Code |
A1 |
Salemme; Francis Raymond ;
et al. |
February 5, 2009 |
Compositions and Methods for Producing Flavored Seasonings That
Contain Reduced Quantities of Common Salt
Abstract
The present invention provides flavored seasoning compositions
containing low-salt substitutes that reduce the quantify of common
salt used to flavor foods. More specifically, the compositions
contain (a) a flavored seasoning mixture comprising flavoring
agents, and flow agents, bulking agents, binding agents and/or
preservatives, and (b) a salt substitute containing potassium
chloride and bitterness inhibitors taurine and 5'-adenosinic acid,
5'-inosinic acid and/or 5'-guanylic acid. Furthermore, the present
invention provides foods containing these compositions, methods of
using these compositions and methods for preparing them.
Inventors: |
Salemme; Francis Raymond;
(Yardley, PA) ; Bakal; Abraham I.; (Margate,
NJ) ; Barndt; Richard; (Highland Park, NJ) |
Correspondence
Address: |
STERNE, KESSLER, GOLDSTEIN & FOX P.L.L.C.
1100 NEW YORK AVENUE, N.W.
WASHINGTON
DC
20005
US
|
Assignee: |
Redpoint Bio Corporation
Ewing
NJ
|
Family ID: |
37573658 |
Appl. No.: |
12/253129 |
Filed: |
October 16, 2008 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
11155738 |
Jun 20, 2005 |
7452563 |
|
|
12253129 |
|
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Current U.S.
Class: |
426/649 |
Current CPC
Class: |
A23L 27/86 20160801;
A23L 27/40 20160801 |
Class at
Publication: |
426/649 |
International
Class: |
A23L 1/237 20060101
A23L001/237 |
Claims
1-64. (canceled)
65. A composition comprising (a) a seasoning mixture comprising a
flavoring agent and (b) a salt substitute, wherein said salt
substitute comprises potassium chloride, taurine or a
physiologically acceptable salt thereof, and a 5'-nucleotide
monophosphate, comprising 5'-adenosinic acid (AMP) or 5'-inosinic
acid (IMP) or a physiologically acceptable salt thereof
66. A composition according to claim 65, wherein said 5'-nucleotide
monophosphate comprises AMP or a physiologically acceptable salt
thereof.
67. A composition according to claim 65, wherein said 5'-nucleotide
monophosphate comprises IMP or a physiologically acceptable salt
thereof.
68. A method of reducing sodium intake and increasing potassium
intake in the diet of an individual, comprising administering to
said individual the composition of claim 65.
69. A method of preparing the composition of claim 65, by mixing
said salt substitute with said seasoning mixture.
70. A method of preparing the composition of claim 65, comprising
adding to a food the seasoning mixture, or individual ingredients
thereof, and the salt substitute, or individual ingredients
thereof.
71. A composition comprising (a) a seasoning mixture comprising a
cheese flavoring agent, a tangy flavoring agent, an alliaceous
flavoring agent, a flow agent and a binding agent and (b) a salt
substitute comprising potassium chloride, taurine, and a
5'-nucleotide monophosphate, comprising AMP, IMP, GMP, combinations
thereof or physiologically acceptable salts thereof.
72. A method of reducing sodium intake and increasing potassium
intake in the diet of an individual, comprising administering to
said individual the composition of claim 71.
73. A method of preparing the composition of claim 71, by mixing
said salt substitute with said seasoning mixture.
74. A method of preparing the composition of claim 71, comprising
adding to a food the seasoning mixture, or individual ingredients
thereof, and the salt substitute, or individual ingredients
thereof.
Description
BACKGROUND OF THE INVENTION
[0001] 1. Field of the Invention
[0002] The invention relates to reduced sodium flavored seasoning
compositions for chips and other fried or baked snacks, popcorn, or
other foods where a flavored seasoning is used. More specifically,
the present invention relates to flavored seasonings and food
compositions comprising (a) a seasoning mixture and (b) a salt
substitute. The seasoning mixture comprises a flavoring agent and
other ingredients. The salt substitute comprises potassium chloride
and bitterness inhibitors that reduce the bitter taste, and
increase the salty taste, of potassium chloride used in foods as a
substitute for sodium chloride. Furthermore, the present invention
relates to methods of using these flavored seasoning and food
compositions and methods for preparing them.
[0003] 2. Background Art
[0004] The sensation of taste has a profound biological
significance with ramifications beyond providing people with
pleasurable culinary experiences. Taste conveys many cues to humans
and other animals. For example, the ability to taste allows us to
identify tainted or spoiled foods, and provides satisfying
responses that may be proportionate to caloric or nutritive
value.
[0005] There are generally considered to be five categories of
taste: sweet, sour, bitter, salty and umami (savory) (McGregor, R.,
Food Technol. 58(5):24-30 (2004)). These can be sub-classified as
the appetitive tastes salty, sweet and umami, and the aversive
tastes bitter and sour. The appetitive tastes are pleasurable and
are associated with nutrient-containing foods. The aversive tastes
may be elicited by toxic compounds, and thereby protect an animal
by discouraging the ingestion of unhealthy or dangerous foods. Each
of these tastes results from substances that may be referred to as
"tastants."
[0006] A well known salty tastant is sodium chloride (i.e., common
table salt, NaCl). Sodium chloride is found in many different types
of foods, condiments and beverages. Sodium chloride is also added
to foods, condiments and beverages to make them more enjoyable.
Unfortunately, excessive intake of sodium can increase the risk of
high blood pressure and heart disease. Despite recommendations from
the National Institutes of Health that persons should consume no
more than 2400 mg of sodium per day, surveys show that Americans
greatly exceed this amount. In fact, Americans consume more than
double the recommended amount per day. This fact has prompted
efforts to develop salt substitutes that contain a reduced amount
of sodium.
[0007] One approach is to substitute potassium chloride as a
saltening agent either partially, or wholly, for sodium chloride
(Kuramitsu, R. Advances in Exp. Med. Biol., 542:227-238 (2004)).
There are potassium chloride products on the market, such as Cardia
Salt.RTM., No Salt.RTM., Morton Salt Substitute.RTM. (U.S. Pat. No.
3,505,082), and AlsoSalt.RTM. (U.S. Pat. No. 5,897,908). Many of
these products include agents, such as L-lysine, to modify or mask
the unpleasant taste of potassium chloride.
[0008] Recent nutritional guidelines not only suggest that the
amount of sodium in the diet (ingested principally as sodium
chloride) should be reduced, but that the amount of potassium in
the diet should be increased. (Colorado State University
Cooperative Extension-Nutrition Resources: Fact Sheet No. 9.355
"Potassium and Health" by J. Anderson, et al. (accessed May 15,
2005)). Potassium is involved in nerve function, muscle control and
blood pressure. An insufficient potassium level in the body may,
for example, cause muscle cramping during exercise, or
cardiovascular irregularities. Id.
[0009] Consequently, substituting dietary potassium chloride for
sodium chloride could provide at least two health benefits. First,
it would reduce sodium intake, which could decrease risk of
hypertension and associated heart disease. Second, it would
increase potassium intake, which is below recommended levels in
most modern diets. Despite these benefits, substituting potassium
chloride for sodium chloride faces a major obstacle because
potassium has a strong bitter taste. Another obstacle to the
development of a palatable potassium chloride salt substitute is
the requirement that flavorings added to food or beverages meet
Flavor and Extract Manufacturers Association, Generally Recognized
as Safe (FEMA GRAS) guidelines or be approved by the U.S. Food and
Drug Administration. Substances that might be used to inhibit the
bitter taste of potassium must meet these guidelines. The use of
bitterness inhibitors not already accepted by FEMA GRAS present
increased development costs and delayed market entry for food and
beverage companies trying to develop better salt substitutes, and
flavored seasoning compositions containing them.
[0010] Attempts to eliminate the bitter taste of potassium chloride
have taken two distinct approaches. One is to use "maskers" to
cover the bitter taste. These maskers are highly flavorful
ingredients such as onion, garlic, paprika, red pepper, chili
powder, and other spices. None of these mixtures have found
wide-spread acceptance, probably because the bitter taste of
potassium is still detectable. The second approach is to use
compounds that reduce the bitter taste of potassium without
imparting another unpleasant taste. U.S. Pat. No. 5,631,299, Kurtz
et al., discloses that taurine may reduce the bitter taste of
potassium chloride without producing another unpleasant taste, if
used in the right amount. (See U.S. Pat. No. 5,631,299, which is
incorporated by reference in its entirety).
[0011] Methods for identifying compounds that reduce bitter taste
(e.g., the inhibition of activation of taste receptors) have been
described by Margolskee et al. in U.S. Pat. No. 6,540,978, which is
incorporated by reference in its entirety. Such methods have
resulted in the identification of compounds such as 5'-adenosinic
acid (AMP) and 5'-inosinic acid (IMP) as potential "bitterness
inhibitors."
[0012] Other examples of compounds proposed for use in a salt
substitute to reduce or mask the bitter taste of potassium chloride
include fumaric acid (U.S. Pat. No. 3,505,082), lactose and/or
dextrose and cream of tartar (U.S. Pat. No. 3,860,732), potassium
phosphate (U.S. Pat. No. 4,243,691) autolyzed yeast (U.S. Pat. No.
4,297,375), lysine monohydrochloride (U.S. Pat. No. 5,897,908), and
specific combinations of sulfate-containing and chloride containing
salts (U.S. Pat. No. 6,541,050).
[0013] Existing approaches for blocking the bitterness of potassium
in salt substitutes have been unsuccessful because they do not
reduce bitterness to a level satisfactory to consumers. Therefore,
the undesirable bitter taste of potassium chloride remains a
problem. In fact, some major food and beverage companies have
objected to regulations that would lower the maximum amount of
sodium allowed in foods labeled healthy, because consumers would
not find these foods palatable, and viable substitutes for sodium
chloride are unavailable. (See comments by ConAgra Foods to the FDA
on Nov. 30, 2004 and by Quaker Foods & Beverages to the FDA on
Jul. 10, 2003 regarding the FDA proposed regulations for a more
restrictive sodium level).
BRIEF SUMMARY OF THE INVENTION
[0014] The present invention provides reduced sodium flavored
seasoning compositions for foods. These flavored seasoning
compositions, or food compositions containing them, comprise a) a
seasoning mixture comprising flavoring agents and other
ingredients, and b) a salt substitute comprising potassium chloride
(KCl) and bitterness inhibitors. These inhibitors comprise mixtures
of taurine, or a physiologically acceptable salt thereof, with a
5'-nucleotide monophosphate comprising 5'-adenosinic acid (AMP),
5'-inosinic acid (IMP), combinations of AMP and IMP, combinations
of AMP, IMP and 5'-guanylic acid (GMP), or physiologically
acceptable salts thereof. The invention also includes methods of
using the flavored seasoning compositions and foods, and to methods
of manufacturing these compositions and foods.
[0015] By providing an enjoyable reduced sodium flavored seasoning
composition as an alternative for existing seasonings that contain
sodium chloride, the invention allows individuals to decrease
sodium intake and increase potassium intake, leading to a healthier
diet.
[0016] The present invention overcomes the disadvantages of
existing flavored seasoning and foods containing them, because the
compositions of the present invention significantly reduce the
amount of sodium in such compositions while retaining the same
degree of salty taste.
[0017] Another benefit of the invention is that it provides a
cheaper alternative to flavored seasoning compositions salted with
KCl that would rely only on AMP to reduce bitterness. Particularly,
the present invention requires less AMP than compositions in which
AMP is the only bitterness inhibitor, because the present invention
supplements or replaces AMP with taurine and other 5'-nucleotide
monophosphates. Because AMP is significantly more expensive than
taurine and than other 5'-nucleotide monophosphates such as IMP and
GMP, the present invention provides a flavored seasoning
composition or food seasoned with it that is not only palatable but
economical.
[0018] Moreover, KCl, taurine, AMP, IMP and GMP are already
accepted as meeting Flavor and Extract Manufacturers Association,
Generally Recognized as Safe (FEMA GRAS) guidelines.
[0019] The present invention provides a flavored seasoning
composition comprising (a) a seasoning mixture comprising a
flavoring agent, a flow agent, a binding agent, and (b) a salt
substitute, wherein the salt substitute comprises potassium
chloride, taurine or a physiologically acceptable salt thereof, and
5'-adenosinic acid (AMP) or 5'-inosinic acid (IMP), or
physiological acceptable salts thereof. The seasoning mixture may
also contain a binding agent, a carrier, a bulking agent, a carrier
agent and a preservative. The salt substitute may also contain
combinations of AMP and IMP or combinations of AMP, IMP and
GMP.
[0020] The present invention also provides such a composition where
the flavoring agent(s) is selected from the group consisting of a
cheese flavoring, a meaty flavoring, an alliaceous flavoring, a
tangy flavoring, a spicy flavoring, or combinations thereof.
[0021] The present invention also provides such a composition where
the cheese flavoring is selected from the group consisting of
nacho, cheddar, white cheddar, blue, mozzarella, asiago, american,
brick, brie, feta, italian, monterey jack, muenster, provolone,
ricotta, romano, swiss, taco or parmesan.
[0022] The present invention also provides a composition comprising
the flavored seasoning, wherein the composition is a snack
(pretzel, popcorn, pizza, cracker, curl, puff, doodle, a potato
chip, tortilla chip, corn chip), sauce, corn, pasta or dog
biscuit.
[0023] The present invention further provides a composition
comprising a flavoring agent between about 60% and about 99%, a
flow agent up to about 2%, a binding agent up to about 30%, and a
salt substitute between about 1% and about 5%, w/w of the
composition.
[0024] Also, the present invention provides a composition
comprising taurine between about 2% and about 15%, AMP between
about 1% and about 8%, IMP up to about 4% and GMP up to about 4,
w/w of the salt substitute.
[0025] In addition, the present invention provides a composition
comprising (a) a seasoning mixture comprising a cheese flavoring
agent, a tangy flavoring agent, an alliaceous flavoring agent, a
flow agent and a binding agent and (b) a salt substitute comprising
potassium chloride, taurine, and a 5'-nucleotide monophosphate,
comprising AMP, IMP and GMP.
[0026] The present invention also provides a composition comprising
a cheese flavoring agent between about 60% and about 90%, a tangy
flavoring agent between about 1% and about 10% and an alliaceous
flavoring agent up to about 10%, w/w of the composition.
[0027] The invention also provides a method of reducing sodium
intake and increasing potassium intake in the diet of an
individual, comprising administering to the individual the flavored
seasoning compositions or foods of the invention.
[0028] Another aspect of the invention is a method for preparing
the flavored seasoning compositions of the invention comprising
mixing the salt substitute with the seasoning mixture.
[0029] Another aspect of the present invention is a method for
preparing the compositions of the invention comprising adding to
the food the seasoning mixture, or individual ingredients of the
seasoning mixture, and the salt substitute, in no particular
order.
DETAILED DESCRIPTION OF THE INVENTION
[0030] The present invention provides flavored seasoning
compositions, for use in foods, the compositions comprising a
seasoning mixture comprising a flavoring agent, a flow agent and a
binding agent, and salt substitute comprising KCl, taurine or a
physiologically acceptable salt thereof, and a 5'-nucleotide
monophosphate selected from the group consisting of AMP, IMP,
combinations of AMP and IMP and physiologically acceptable salts
thereof. The combinations may also contain GMP or a physiologically
acceptable salt thereof. The invention also includes methods for
using such compositions, and methods of manufacturing the
compositions of the invention.
[0031] The invention also includes foods containing the seasoning
mixture and salt substitute. The flavored seasoning mixture may be
added to food as an existing composition, or the individual
ingredients of the seasoning mixture and salt substitute may be
added separately.
[0032] The specification uses a number of terms from the food taste
industry. To provide a clear and consistent understanding of the
specification and claims, including the scope to be given such
terms, the following definitions are provided.
[0033] The term "flavored seasoning composition" as used herein is
a composition added to a food for the production of a desired
flavor. This composition contains a seasoning mixture and a salt
substitute.
[0034] The term "seasoning mixture" as used herein is a composition
comprising all other ingredients and components besides the salt
substitute that are used to prepare a flavored seasoning
composition. Such ingredients include a flavoring agent, and may
also include a bulking agent, flow agent, carrier agent, binding
agent and preservative. For example, a seasoning mixture may be
specifically a "cheese flavored seasoning mixture."
[0035] The term "flavoring agent" as used herein is an additive
that gives food a particular taste or smell, and is derived from
natural ingredients, or created artificially. It may include, but
is not limited to, cheese (e.g., nacho, yellow cheddar, white
cheddar, blue, mozzarella or parmesan), meaty (e.g., beef, steak,
chicken, smoked, mesquite, barbeque, seafood), alliaceous and tangy
(e.g., citric acid, vinegar, lemon and herb). For example, a
flavoring agent may be a "cheese flavoring agent" or "meaty
flavoring agent" or a combination of flavoring agents.
[0036] The term "salt substitute" as used herein is a composition
of KCl, taurine or a physiologically acceptable salt thereof and a
5'-nucleotide monophosphate selected from the group consisting of
AMP or IMP and/or GMP, mixtures thereof and physiologically
acceptable salts thereof.
[0037] The term "taurine" as used herein is 2-aminoethanesulfonic
acid or a physiologically acceptable salt thereof. This salt can be
a sodium or non-sodium salt.
[0038] The term "5-nucleotide monophosphate" as used herein is
5'-inosinic acid (IMP), 5'-guanylic acid (GMP), and 5'-adenylic
acid (AMP), physiologically acceptable salt(s) thereof, or mixtures
of the acid(s) and/or salt(s). These salts can be sodium or
non-sodium salts.
[0039] The term "food" as used herein is a composition to which a
flavored seasoning composition containing a salt substitute may be
added to reduce the amount sodium of the food but retain the salty
taste. Such foods include, e.g., baked or fried snacks (e.g.,
pretzel, popcorn, pizza, cracker, curl, puff, doodle, a potato
chip, tortilla chip, corn chip), sauce, corn, pasta, dog biscuit,
etc.
[0040] The term "tastant" as used herein is a compound or molecular
complex that induces, in a subject, the perception of taste. For
example, a "bitter tastant" as used herein is defined as a compound
or molecular complex that induces, in a subject, the perception of
a bitter taste. Examples of bitter tastants include, but are not
limited to, KCl, denatonium benzoate, quinine hydrochloride,
strychnine hydrochloride, nicotine hemisulfate, atropine
hydrochloride, sparteine, naringin, caffeic acid (caffeine),
quinacrine, and epicatechin (See Ming et al, Proc. Natl. Acad. Sci.
U.S.A. 96:9903-9908 (1999), incorporated by reference herein).
[0041] The term "tastand" as used herein is a compound that, when
ingested at an appropriate concentration along with a tastant
having an undesirable taste, will eliminate or substantially reduce
the undesirable taste without inducing a taste of its own at its
usage level. Examples of tastands that decrease or abrogate the
perception of bitterness of bitter tastants are specifically termed
"bitterness inhibitors." Examples of such bitterness inhibitors
include, but are not limited to, taurine, AMP, IMP and GMP.
[0042] The term "umami" as used herein is defined as that flavor
which is perceived as savory, such as is associated with meats,
chicken broth and seasonings containing monosodium glutamate.
[0043] The term "amount effective" as used herein is the amount
that subjectively, and significantly, affects the perception of
taste as evaluated by the sensory analysis experiments described in
the Examples below. The desired effects include, but are not
limited to, a decrease in the perception of bitter taste, an
increase in the perception of salty taste and an increase in the
perception of umami or savory taste. The effectiveness of a
composition is determined, e.g., by comparing scores given by a
panel of taste testers for taste attributes such as bitterness,
saltiness, and umami flavor, between two samples (e.g., reduced
sodium nacho cheese flavored chips containing KCl+taurine+AMP vs.
nacho cheese flavored chips containing NaCl).
[0044] The term "individual" as used herein is defined as a human
or other mammal such as a cat or dog.
[0045] The term "administer" as used herein is defined as the
ingestion of a composition of the present invention by an
individual, alone or with the assistance of another.
[0046] The present invention includes a flavored seasoning
composition comprising a seasoning mixture and salt substitute for
use in a flavored food. The composition may comprise a seasoning
mixture and a salt substitute comprising taurine, a 5'-nucleotide
monophosphate and KCl.
[0047] The present invention may be used to improve the taste of
salt substitutes or flavored foods containing KCl by decreasing or
eliminating the bitter taste of KCl and increasing the salty taste
of KCl.
[0048] If a bitter tastant is a preservative, the bitterness
inhibitors of the invention may permit or facilitate its
incorporation into flavored foods, thereby improving food safety.
For flavored foods administered as nutritional supplements, the
incorporation of the flavored seasoning compositions and salt
substitutes with bitterness inhibitors may encourage ingestion,
thereby enhancing the effectiveness of these compositions in
providing nutrition or calories to a subject.
[0049] Any acceptable method for preparing the present compositions
can be used. A composition of the present invention may be prepared
by combining a seasoning mixture comprising a flavoring agent, flow
agent, bulking agent, carrier agent, binding agent and preservative
with a salt substitute comprising KCl, taurine or a physiologically
acceptable salt thereof, and a 5'-nucleotide monophosphate or a
physiologically acceptable salt thereof. The ingredients may be
blended together or blended with the other ingredients of a
flavored seasoning mixture before they are added to the food, or
they each may be added separately to the food. The ingredients may
be added in powder or liquid form.
[0050] The mixing ratio for the seasoning mixture and salt
substitute can be adapted according to the purpose of use of the
seasoning mixture and salt substitute. For example, the salt
substitute may include common table salt (NaCl) in any ratio
depending on the specific application and desired level of NaCl
reduction in the final product. Thus, the terms low or reduced
sodium and salt substitute include compositions that contain some
sodium or no sodium.
[0051] In liquid foods like soup and sauces, the solids are added
in the correct amounts and proportions to the liquid soup, sauce or
other prepared foods. In salty snacks that are baked or fried,
e.g., chips, puffs, and doodles, the ingredients of the flavored
seasoning composition may be added individually or as the blended
flavored seasoning composition to the other ingredients comprising
the salty snack(s) prior to cooking. Alternatively, the ingredients
of flavored seasoning compositions may be sprayed on previously
cooked chips, puffs, and doodles, using water, oil, or some other
compositions known to those skilled in the art to carry the assist
deposition of flavored seasoning composition on the surface of the
salty snack. The ingredients of flavored seasoning composition may
also be applied to previously cooked chips, puffs, and doodles by
dusting or sprinkling the snacks with a dried granulated or
powdered form of the flavored seasoning composition. To prepare a
table top formulation, the ingredients may be mixed into a liquid
in the correct proportions, together with non-caking or other
agents commonly used in the food industry and known to those
practicing the art of food formulation, and then dried and ground.
Alternatively, the liquid mixture can be spray dried to form a
powered solid suitable for tabletop applications and packaging as a
solid salt replacement.
[0052] The present composition of the invention may be packaged as
a flavored seasoning composition that includes a seasoning mixture
and a salt substitute comprising KCl, taurine and a 5'-nucleotide
monophosphate, or as a food comprising these ingredients. The
composition may be packaged in bulk, in which the package contains
more of the composition than would typically be used for a single
dish or serving of food. Such bulk packages can be in the form of
paper, plastic, or cloth bags or cardboard boxes or drums. Such
bulk packages may be fitted with plastic or metal spouts to
facilitate the dispensing of the composition.
[0053] Alternatively, the present compositions of the invention may
be packaged in an amount that would be suitable for use at a single
meal or with a single serving of food. Suitable packaging materials
for such individual serving packages include paper or foil packets
or pouches.
[0054] The seasoning mixture may be present at a concentration from
about 95% to about 99%, preferably about 96% to about 98%, more
preferably about 97%, (weight of ingredient per total weight of
composition (w/w)) of the flavored seasoning composition.
[0055] The seasoning mixture of the present invention contains a
flavoring agent. Flavoring agents are additives that give food a
particular taste or smell, and may derived from natural
ingredients, or created artificially. The flavoring agent, or
combinations thereof, may be present at a concentration between
about 60% and about 99%, preferably between about 80% and about
90%, more preferably about 86%, w/w of the flavored seasoning
composition.
[0056] These flavoring agents may include cheese flavoring agents,
meaty flavoring agents, alliaceous flavoring agents, tangy
flavoring agents and spicy flavoring agents.
[0057] Cheese flavoring agents are additives that give food a
cheese taste or smell. The cheese flavor is made by enzymatic
modification of cheese or dairy ingredients. This enzymatic
modification yields a paste of very intense flavor that is dried
with carriers such as maltodextrin. This technology is applied to
cheeses including, but not limited to, cheddar, mild cheddar, aged
cheddar, blue, Romano and parmesan. Commercially available cheese
flavoring agents include, but are not limited to, Sequoia II.TM.,
Bluzing.TM., Romanotang.TM. and whey (e.g., farmers cheese whey).
One or more cheese flavoring agents may be incorporated as part of
the flavored seasoning mixture. The cheese flavoring agent may be
present between about 60% and about 90%, preferably between about
75% and about 85%, and more preferably about 79.5%, w/w of the
flavored seasoning composition. Each individual cheese flavoring
agent may be present between about 1% and about 50% w/w of the
flavored seasoning composition. For example, a cheese based cheese
flavoring agent such as Sequoia II.TM. may be present at a
concentration between about 30% and about 50%, preferably between
about 35% and about 45%, more preferably about 40%, w/w of the
flavored seasoning composition. A blue cheese based cheese
flavoring agent such as Bluzing.TM. may be present at a
concentration between about 1% and about 10%, preferably between
about 3% and about 7%, more preferably about 5%, w/w of the
flavored seasoning composition. A romano cheese based cheese
flavoring agent such as Romanotang.TM. may be present at a
concentration between about 5% and about 15%, preferably between
about 8% and about 12%, more preferably about 10%, w/w of the
flavored seasoning composition. Whey may be present at a
concentration between about 20% and about 30%, preferably between
about 23% and about 27%, more preferably about 25%, w/w of the
flavored seasoning composition.
[0058] Meaty or savory flavoring agents are additives that give
food a meaty taste or smell. They may include, but are not limited
to, beef, chicken, lamb, fish, barbecued or smoke flavored meats,
monosodium glutamate (MSG), glutamic acid, soy sauce, hydrolyzed
soy, and reaction flavors derived from reaction of protein with
carbohydrates at high temperatures to reproduce savory flavors. One
or more meaty flavoring agents may be incorporated as part of the
seasoning mixture. Each meaty flavoring agent may be present
between about 1% and about 50% w/w of the flavored seasoning
composition.
[0059] Tangy flavoring agents are additives such as food acids that
give food a tart or sour or "sharp" taste or smell. These food
acids may include, but are not limited to, acetic acid, citric
acid, tartaric acid, malic acid, fumaric acid, lactic acid and
nonorganic acids such as phosphoric acid. One or more tangy
flavoring agents may be incorporated as part of the seasoning
mixture. A tangy flavoring agent (e.g., citric acid) may be present
at a concentration between about 1% and about 10%, preferably
between about 3% and about 7%, more preferably about 3.5%, w/w of
the flavored seasoning composition. Tangy flavoring agents such as
these aforementioned acids may also act as preservatives and
antioxidants.
[0060] Alliaceous flavoring agents are additives that give food an
onion or garlic taste or smell. They may include, but are not
limited to, onion powder garlic powder, chives, leeks, scallions
and shallots. One or more alliaceous flavoring agents may be used
as part of the seasoning mixture. An alliaceous flavoring agent may
be present at a concentration up to about 10%, preferably up to
about 5%, more preferably up to about 3%, w/w of the flavored
seasoning composition. For example, onion powder may be present at
a concentration up to about 5%, preferably between about 1% and
about 3%, more preferably 2%, w/w of the flavored seasoning
composition. Garlic powder may be present at a concentration up to
about 5%, preferably about 1%, w/w of the flavored seasoning
composition.
[0061] Spicy flavoring agents are additives that give food a
pungent taste or smell. They may include, but are not limited to,
pepper, cinnamon, nutmeg, ginger, allspice, mace, cloves, pepper
(e.g., cayenne, jalapeno, chipotle, chili), peppercorns, mustard,
oregano, chives, anise, basil, black pepper and cilantro. One or
more spicy flavoring agents may be used as part of the seasoning
mixture. For example, chili pepper powder may be present at a
concentration up to about 5%, preferably between about 1% and about
3%, more preferably 2%, w/w of the flavored seasoning
composition.
[0062] Another ingredient used in the seasoning mixture of the
present invention is a bulking agent. Bulking agents are additives
used to increase the volume of a composition. One or more bulking
agents may be used as part of the seasoning mixture. This bulking
agent may include, but is not limited to, whey, cellulose,
dextrose, lactose, maltodextrin methylcellulose, xantham gum, sugar
alcohols (e.g., maltitol, sorbitol, mannitol, xyltol) and
polyvinylpyrrolidone. A bulking agent (e.g., whey) may be present
at a concentration between about 20% and about 30%, preferably
between about 23% and about 27%, more preferably about 24.5%, w/w
of the flavored seasoning composition. The ingredients used in the
compositions of the invention may serve multiple purposes within
the present invention. For example, whey is a bulking agent and a
cheese flavoring agent.
[0063] The seasoning mixture of the present invention may also
contain flow agents. Flow agents help ingredients move smoothly
from one location to another during manufacture. In addition, these
agents act as anticaking agents reducing the hygroscopicity of the
mixture and making the powder more resistant to exposure to humid
environment. One or more flow agents may be used as part of the
seasoning mixture. They may include, but are not limited to,
silicon dioxide (e.g., Sylox 15.TM.), calcium stearate, glyceryl
monostearate and glyceryl triacetate. A flow agent (e.g., silicon
dioxide) may be present at a concentration up to about 2%,
preferably about 1%, w/w of the flavored seasoning composition.
[0064] In addition, the seasoning mixture of the present invention
may contain a binding agent. Binding agents are substances that
makes a loose mixture stick together. One or more binding agents
may be used as part of the seasoning mixture. They may include, but
are not limited to, dextrose, starch, cellulose, dextrin and
glycerin. A binding agent (e.g., dextrose) may be present at a
concentration up to about 30%, preferably between about 5% and
about 15%, more preferably about 10%, w/w of the flavored seasoning
composition.
[0065] Another ingredient of the seasoning mixture may be a carrier
agent. Carrier agents are substances that aid the uniform
distribution, mixing, and handling of other ingredients. Often,
carrier agents include ingredients that have other functions
besides aiding in the uniform distribution, mixing and handling of
other ingredients. For example, a bulking agent such as dextrose
may also be considered a carrier agent. One or more carrier agents
may be used as part of the seasoning mixture. They may include, but
are not limited to, cellulose (e.g., powdered, microcrystalline,
ethyl), citric acid, dextrose, fructose, magnesium carbonate,
polyethlyene glycol, polydextroses, polyoxyethylene sorbitan,
polyvinylpyrrolidone and silicon dioxide. A carrier agent may be
present at a concentration up to about 30%, preferably between
about 5% and about 15%, more preferably about 10%, w/w of the
flavored seasoning composition.
[0066] The seasoning mixture of the present invention may also
contain preservatives. Preservatives prevent or inhibit spoilage of
food due to fungi, bacteria and other microorganisms. One or more
preservatives may be used as part of the seasoning mixture. They
may include, but are not limited to, preservatives such as sodium
benzoate, sorbic acid and its salts thereof, and lauric arginate.
One or more preservatives may be part of the seasoning mixture and
present at a concentration up to about 2% w/w of the flavored
seasoning composition.
[0067] The seasoning mixture may also contain other ingredients
commonly found in seasonings added to foods.
[0068] The salt substitute in the flavored seasoning composition of
the present invention comprises KCl, taurine or a physiologically
acceptable salt thereof, and a 5'-nucleotide monophosphate or a
physiologically acceptable salt thereof. The salt substitute may be
present at a concentration between about 1% and about 5%,
preferably between about 2% and about 4%, more preferably about 3%,
w/w of the flavored seasoning composition.
[0069] Typically, the salt substitute of the present invention will
be added to the food or seasoning mixture to provide an amount of
KCl that is approximately the same weight amount as the NaCl that
is being replaced. For example, the amount of KCl in the food after
the salt substitute is added may range from about 0.5 to about 1.5
times the replaced NaCl depending upon the application, i.e., if
about 0.5 mg of NaCl is removed, about 0.25 to about 0.75 mg of KCl
is added. The amounts of NaCl conventionally used to season various
food products are well known to those of skill in the art and need
not be recited.
[0070] The amount of KCl added to a composition will vary depending
on the amount of perceived saltiness desired and other compounds
present in the composition. For example, KCl may be present at a
concentration between about 0.5% and about 1.5%, preferably about
0.9% (about 9000 ppm), w/w of the food.
[0071] Another ingredient employed in the salt substitute of the
present invention is taurine or a physiologically acceptable salt
thereof. The amount of taurine or a physiologically acceptable salt
thereof added to a composition comprising a bitter tastant will
vary depending on the amount of bitter tastant present and other
compounds present in the composition. For example, taurine may be
present at a concentration of between about 1% and about 15% w/w
KCl. Preferably, the food composition comprises between about 400
and about 1200 ppm of taurine, more preferably about 750 ppm of
taurine.
[0072] An additional ingredient used in the salt substitute of the
present invention is a 5'-nucleotide monophosphate, AMP, IMP, GMP,
combinations thereof or physiologically acceptable salts thereof.
The amount of 5'-nucleotide monophosphate or a physiologically
acceptable salt thereof added to a composition comprising a bitter
tastant will vary depending on the amount of bitter tastant present
and other compounds present in the composition. For example, the
5'-nucleotide monophosphate AMP may be present at a concentration
between about 1% and about 9% w/w KCl. Preferably, the
concentration in a food is between about 100 and about 800 ppm of
AMP, more preferably between about 400 ppm and about 600 ppm of
AMP. The 5'-nucleotide monophosphates IMP and/or GMP may be present
at a concentration up to about 8% w/w KCl. Preferably, the
concentration in a food is up to about 600 ppm of IMP, more
preferably between about 100 ppm and about 200 ppm of IMP, and/or
up to about 600 ppm of GMP, more preferably between about 100 ppm
and about 200 ppm of GMP.
[0073] In a preferred embodiment of the claimed invention, a
flavored seasoning composition comprises between about 95% and
about 99% seasoning mixture and between about 1% and about 5% salt
substitute, w/w of the composition.
[0074] A more preferred embodiment of the claimed invention is a
flavored seasoning composition that comprises between about 96% and
about 98% seasoning mixture and between about 2% and about 4% salt
substitute, w/w of the composition.
[0075] Yet, an even more preferred embodiment of the claimed
invention is a flavored seasoning composition that comprises about
97% seasoning mixture and about 3% salt substitute, w/w of the
composition.
[0076] In a preferred embodiment of the claimed invention, the
composition comprises a cheese flavored seasoning mixture and salt
substitute, wherein the cheese flavored seasoning mixture comprises
between about 30% and about 50% Sequoia II.TM., between about 1%
and about 10% Bluzing.TM., between about 5% and about 15%
Romanotang.TM., up to about 30% dextrose, up to about 5% onion
powder, up to about 5% garlic powder, up to about 10% citric acid,
up to about 2% silicon dioxide and between about 20% and about 30%
whey, w/w of the composition.
[0077] An additional preferred embodiment of the claimed invention
comprises a cheese flavored seasoning mixture, wherein the mixture
is comprised of between about 35% and about 45% Sequoia II.TM.,
between about 3% and about 7% Bluzing.TM., between about 8% and
about 12% Romanotang.TM., between about 5% and about 15% dextrose,
between about 1% and about 3% onion powder, about 1% garlic powder,
between about 3% and about 7% citric acid, about 1% silicon dioxide
and between about 23% and about 27% whey, w/w of the
composition.
[0078] Yet, a more preferred embodiment of the claimed invention
comprises a cheese flavored seasoning mixture, wherein the mixture
is comprised of about 40% Sequoia II.TM., about 5% Bluzing.TM.,
about 10% Romanotang.TM., about 10% dextrose, about 2% onion
powder, about 1% garlic powder, about 3.5% citric acid, about 1%
silicon dioxide and about 24.5% whey, w/w of the composition.
[0079] A preferred embodiment of the claimed invention is a
composition comprising a seasoning mixture and salt substitute,
wherein the salt substitute is comprised of between about 80% and
about 98% KCl, between about 2% and about 15% taurine, between
about 1% and about 8% AMP, up to about 4% IMP, and up to about 4%
GMP, w/w of the salt substitute. These percentages are based on the
amounts of these ingredients relative to the total weight of all of
these ingredients.
[0080] In another preferred embodiment of the claimed invention, a
composition is comprised of a seasoning mixture and salt
substitute, wherein the salt substitute is comprised of between
about 83% and about 87% KCl, between about 6% and about 8% taurine,
between about 3% and about 6% AMP, up to about 3% IMP and up to
about 3% GMP, w/w of the salt substitute. These percentages are
based on the amounts of these ingredients relative to the total
weight of all of these ingredients.
[0081] In a preferred embodiment of the claimed invention, a
composition is comprised of a seasoning mixture and salt
substitute, wherein the salt substitute is comprised of about
86.95% KCl, about 3.86% AMP (monosodium salt of adenosinic acid),
about 7.25% taurine, about 0.97% IMP (disodium salt of inosinic
acid) and about 0.97% GMP (disodium salt of guanylic acid), w/w of
the salt substitute.
EXAMPLES
[0082] The following Examples are illustrative, but not limiting,
of the compositions and methods of the present invention.
Modifications of these examples according to conditions and
parameters normally encountered in taste biology and chemistry that
are obvious to those skilled in the art, in view of the present
disclosure, are within the spirit and scope of the invention.
Example 1
Cheese Flavored Potato Chips
Materials and Methods
[0083] Nacho cheese flavored potato chips containing a reduced
sodium or a full sodium cheese flavored seasoning, respectively,
were prepared and tasted. The taste attributes of these potato
chips were compared.
[0084] Unsalted potato chips (Herr's.RTM. No Salt) were obtained
locally from a commercial supermarket. Sequoia II.TM., Bluzing.TM.
and Romanotang.TM. were obtained from Kraft Foods. Dextrose 2001
was obtained from Corn Products International. Onion and garlic
powders were obtained from Newly Wed Foods. Citric acid FG (food
grade) was obtained from Penta. Sylox 15 was obtained from Grace
(Davison Division). Farmers' Cheese Whey was obtained from Dairy
Farmers of America.
[0085] Nacho cheese flavored seasoning Formulations A and B
containing flour salt (food grade sodium chloride) or a salt
substitute, respectively, were prepared at ABIC International
Consultants, a sensory evaluation contract research group in
Fairfield, N.J. For both formulations, the cheese mixture
ingredients and Sylox were blended using a KitchenAid.RTM. mixer
and paddle until well blended. The remaining ingredients were then
added and blended thoroughly. The amount of each ingredient,
specified as % w/w of the composition, is described in Table 1,
below.
[0086] Approximately 40 grams of unsalted potato chips were placed
in each of two separate plastic bags. Approximately 8.6 grams of
Formulation A was added to one plastic bag and approximately 8.6
grams of Formulation B was added to the other plastic bag. The two
plastic bags were shaken with the enclosed chips to distribute the
seasoning mixes uniformly on the chip surfaces. Individual chips
were then removed for taste testing.
[0087] Both mixes of chips with their respective formulations were
tasted by seven individuals employed at Linguagen Corp. in a
blinded taste test. These individuals comprised a panel of
representative consumers. Each individual taste tester drank water
between the tasting of each formulation. Each mix was evaluated
qualitatively for its flavor acceptability, and perceptions of
bitterness and saltiness.
TABLE-US-00001 TABLE 1 Nacho Cheese Flavored Seasoning Formulations
A and B Ingredients Formulation A (%) Formulation B (%) Sequoia II
.TM. 40.0 40.0 Bluzing .TM. 5.0 5.0 Romanotang .TM. 10.0 10.0
Dextrose 2001 10.0 10.0 Onion Powder 2.0 2.0 Garlic Powder 1.0 1.0
Citric Acid FG 3.5 3.5 Sylox 15 1.0 1.0 Farmers Cheese Whey 24.5
24.5 Salt or salt substitute* 3.0 (flour salt) 3.0 (salt
substitute) *The only difference between cheese flavored seasoning
Formulations A and B is the type of salt present in the
formulation. Formulation A contains 3.0% flour salt (food grade
sodium chloride). Formulation B contains 3.0% salt substitute that
comprises about 86.95% KCl, about 7.25% taurine, about 3.86% AMP,
about 0.97% IMP and about 0.97% GMP, of the salt substitute.
Therefore, the amount of sodium contained in a portion of each
seasoning is different.
Results
[0088] Qualitative Taste Comparisons of Formulations A and B
[0089] A 40 g portion of unsalted chips flavored with approximately
8.6 g of Formulation A seasoning containing flour salt had
approximately 266 mg of total sodium. This amount of sodium is
derived mainly from the flour salt (about 102 mg), cheese
flavorings and cheese whey (about 150 mg), with a small amount of
sodium coming from the chips (about 14 mg).
[0090] However, the same portion of chips (40 g) flavored with
approximately 8.6 g of Formulation B seasoning had only about 165
mg of total sodium because all of the added flour salt (102 mg) in
Formulation A had been replaced by the salt substitute in
Formulation B. The amount of sodium contributed by the monosodium
salt of AMP and disodium salts of IMP and GMP of the salt
substitute was negligible (about 1 mg). Thus, compared to the chips
seasoned with Formulation A, the amount of sodium in chips seasoned
with Formulation B is reduced by approximately 38%.
[0091] All individuals who tasted both formulations found them to
be practically equivalent in flavor acceptability. In particular,
the tasters perceived almost none of the bitterness usually
associated with KCl, and the overall perception was a salty taste.
Thus, the cheese flavored seasoning formulation containing the KCl
salt substitute overcame the bitterness of the KCl while providing
a salty taste as pleasing as that of the cheese flavored seasoning
formulation containing a full dose of NaCl with no KCl.
Example 2
Dosing Study for Salt Substitute
Introduction
[0092] A dosing study was performed by a panel of taste testers to
analyze the taste of various combinations of KCl, taurine and a
5'-nucleotide monophosphate for use as a salt substitute. While the
salt substitute combinations were tested as an ingredient in part
of chicken broth, the test results can apply to flavored seasoning
compositions.
Materials and Methods for Sensory Analysis
[0093] Reduced sodium chicken broth (50% Reduced Sodium, College
Inns) was obtained from a local supermarket. Taurine was obtained
as a commercial food ingredient from Ajinomoto (it may also be
obtained from Gallard-Schlesinger). AMP was obtained as a
commercial food ingredient from Xinxiang Tuoxin Biochemical
Technology & Science Co., Ltd. IMP and GMP were obtained from
Ajinomoto as a 50/50 mixture called Ribotide.RTM.. KCl and NaCl
were obtained from Morton Salt Co. as commercial food ingredients.
Ingredients were added as dry powders to the canned soup product
College Inn.RTM. Reduced Sodium Chicken Broth (obtained from the
supermarket) in the correct amounts and proportions to achieve the
desired final concentrations in the broth specified (as a % w/w or
ppm) in Table 2.
[0094] College Inn.RTM. Reduced Sodium Chicken Broth contains
approximately 50% of the NaCl that is typically present in fully
salted chicken broth products. All chicken broth samples were
fortified with 0.9% KCl. Various combinations of taurine (750 ppm),
AMP (600 ppm) and IMP (200 ppm) were added to the fortified chicken
broth as described in Table 2.
[0095] ABIC (Fairfield, N.J.) convened an expert taste panel of 18
individuals selected for their taste acuity, particularly with
regard to bitterness level. Samples of chicken broth with different
dosing combinations of taurine, AMP, IMP and GMP were given to a
panel of 18 experienced taste testers.
[0096] Methods for qualifying and quantifying the different types
of tastes of sample compositions have been described in
publications. Such methods are often referred to as sensory testing
or sensory analysis. Typically, a panel of experienced taste
testers evaluate sample compositions and assign a numeric value to
each composition, based on their perceptions of the type and
intensity of the tastes.
[0097] Samples were prepared in a preparation lab at ABIC and were
presented to the judges labeled only with triple digit random
number codes. The soup was served to the judges at 160.degree. F.
Samples were presented to the judges sequentially with a rest
period of at least 15 minutes between samples. To eliminate bias,
the order of sample presentation was randomized. Judges were
provided with unsalted crackers and water between samples.
[0098] The taste panel evaluated the intensity of the samples for
the attributes of perceived saltiness, chicken (umami) flavor, and
bitterness. The evaluation range for the attributes was 0 (none) to
8 (very salty), 0 (none) to 8 (very strong), and 0 (none) to 8
(very bitter), respectively. Scores from all 18 taste testers for
each attribute were averaged for each sample. The compositions of
the broth samples and average scores for each are presented in
Table 2.
TABLE-US-00002 TABLE 2 Dosing Studies Sample NaCl KCl AMP Taurine
IMP GMP Salt Chicken Bitter No. Groups (ppm) (ppm) (ppm) (ppm)
(ppm) (ppm) Count (0-8) (0-8) (0-8) Control Full Salt (NaCl) 38750
0 0 0 0 0 18 4.11 3.56 0.44 1 Control KCl 18750 9000 0 0 0 0 18
2.11 1.89 2.83 2 1 KCl + taurine + 18750 9000 400 750 200 0 18 2.22
2.19 2.06 AMP + IMP 2 KCl + taurine + AMP + 18750 9000 400 750 100
100 18 2.42 2.33 1.64 IMP + GMP 3 KCl + taurine + AMP + 18750 9000
200 750 200 200 18 2.25 2.50 1.92 IMP + GMP 4 KCl + taurine + AMP
18750 9000 600 750 0 0 18 2.22 2.47 1.61 5 KCl + taurine + AMP
18750 9000 600 400 0 0 18 2.64 2.64 2.00 6 KCl + taurine + AMP
18750 9000 600 1200 0 0 18 2.58 3.03 1.86
Results
[0099] 0.9% KCl+AMP(600 ppm)+taurine(750 ppm)(Sample 4)
[0100] As shown in Table 2, the bitterness score for Sample 4
(1.61, KCl+taurine+AMP) was significantly lower than the score for
Control 2 (2.83, Reduced Sodium chicken broth with KCl). This
indicates that the combination of taurine and AMP added to KCl is
highly effective in lowering bitterness. Use of lower and higher
amounts of taurine (Samples 5 and 6, 400 ppm and 1200 ppm,
respectively) with the same amount of KCl and AMP as in Sample 4
also produced lower bitterness scores compared to Control 2.
0.9% KCl+taurine (750 ppm)+AMP(400 ppm)+GMP(100 ppm)+IMP(100
ppm)(Sample 2)
[0101] The bitterness score for Sample 2 (KCl+taurine+AMP+IMP+GMP)
was much lower than the bitterness score for Control 2 (1.64 vs.
2.83). This difference in bitterness score was similar to the
reduction observed for Sample 4 (1.61 vs. 2.83 for Control 2),
suggesting that similar reductions in bitterness can be achieved by
substituting a combination of IMP and GMP for a relatively equal
amount of AMP.
[0102] Although the foregoing invention has been described in some
detail by way of illustration and example for purposes of clarity
of understanding, this invention is not limited to the particular
embodiments disclosed, but is intended to cover all changes and
modifications that are within the spirit and scope of the invention
as defined by the appended claims.
[0103] All publications and patents mentioned in this specification
are indicative of the level of skill of those skilled in the art to
which this invention pertains. All publications and patents are
herein incorporated by reference to the same extent as if each
individual publication or patent application were specifically and
individually indicated to be incorporated by reference.
* * * * *