Agriculture Reference
In-Depth Information
vegetable powders and relatively high moisture content 'donors' such as potato
starch, as well as liquid additions such as essential oils, oleoresins and liquid natural
fl avours. In order to aid the fl owability of seasoning blends it is necessary to
incorporate material such as fl ours, breadcrumbs, etc. that are able to both absorb
some of the available moisture and to physically separate the moisture donors and
the moisture-hungry items. The fl ow characteristics become most important when
the ingredient blend, seasoning, etc. is applied to a substrate by sprinkling, dusting
or rubbing. A good example is a seasoning applied to potato crisps, which are
dusted on via a hopper. The carriers assist by keeping the seasoning fl owing and
also by diluting the fl avour components to achieve an even application on the crisp.
It is worth mentioning that British sausage seasonings contain a carrier/fi ller
for an entirely different historical reason. Most sausage seasonings were designed
to have a usage rate of four ounces to make 10 pounds of sausage meat, which is
a usage rate of 2.5% and cereal ingredients have been used to bulk out the
seasoning to retain this usage rate. Rusk and breadcrumbs are also added at this
stage as texturisers, for example, in a British pork sausage.
Block C: Savoury and umami type ingredients
Savoury and umami types of ingredients are next added into the formulation.
These types of ingredients give a food product its background savoury fl avour
which can be either meat-like, vegetable-like or, for a seafood product, a savoury
general fi sh-like character. This fl avour may be added as a natural meat, vegetable
or fi sh stock or bouillon, or by an individual dried meat, vegetable or fi sh powder.
Yeast extracts are useful for adding a general savoury background, giving a
fullness of fl avour to a product.
Of course it is important to choose the appropriate yeast extract for the product
being designed. For example a dark savoury yeast extract is used for a meaty,
beefy product and a lighter fl avoured yeast extract is used for chicken and seafood
products. High nucleotide yeast extracts are also formulated into the product in
the range 0.2-1.0% RTE in the fi nished product where MSG would once have
been used to both boost and enhance the fl avours already present and to also
provide a fullness of fl avour to the product. HVPs may also be added to perform
a similar function and provide either fl avour enhancement due to their glutamate
content or a meat-like savoury background.
Block D: Defi ning savoury ingredients
Defi ning savoury ingredients are formulated next. These are mainly dehydrated
ingredients such as herbs, spices and vegetable powders. Compounded natural
fl avours would also be added at this point in the pyramid process. These particular
ingredients have been discussed previously in this chapter and are formulated
according to the desired fl avour of the fi nished product. The upper limits on using
these ingredients are generally set by a number of criteria:
•
Flavour limits due to cost.
•
Undesirable fl avour characteristics - usually from using too high a level of
some ingredients. For example too high a level of spices can give a 'dry spice
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