Scribd
Upload
194 views

Crafting A Seasoning

The document discusses key considerations for crafting seasoning blends, including organoleptic properties, color, physical properties, and microbiological analyses. It provides details on evaluating attributes like flavor, consistency, and shelf life. Sample formulations are also included, such as a typical curry powder and a sour cream and onion seasoning for potato chips.

Uploaded by

Wulan Lee
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
194 views

Crafting A Seasoning

The document discusses key considerations for crafting seasoning blends, including organoleptic properties, color, physical properties, and microbiological analyses. It provides details on evaluating attributes like flavor, consistency, and shelf life. Sample formulations are also included, such as a typical curry powder and a sour cream and onion seasoning for potato chips.

Uploaded by

Wulan Lee
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 14

Crafting a Seasoning

By Alvin Teng
Standardization and measurement
• Organoleptic properties
• Color
• Physical properties
• Microbiological analyses
Organoleptic Properties

• Attributes of foodstuffs perceived by


the senses and typically difficult to
quantify objectively (e.g. flavor,
aroma, texture, 'mouthfeel')
• Critical determinants in the
acceptability of foods and in the
consumer's repeat purchase
• Price and/or value is also critical,
but is more the subject of a
marketing text
Organoleptic Properties
• Specifications for ingredients must be
sufficiently detailed to provide the
degree of consistency required from
batch to batch or lot to lot.
• However, the degree of detail ought
not to be greater than necessary to
achieve the desired level of
consistency. As specifications become
tighter, and thus more difficult to
achieve, availability declines and cost
rises
• Specifications should therefore be
realistic for the task at hand
Organoleptic Properties
• Organoleptic testing typically used to
verify seasoning conformity to
specification and consistency includes
taste-testing (including aroma testing
in certain applications)
• Seasonings may be tasted as is, in a
liquid slurry form, or in the final
application
• It is appropriate to retain a sufficient
sample of every batch produced for
comparison with future batches, to
ensure batch-to-batch consistency
Organoleptic Properties
• A 'gold standard‘ might also be retained
under special conditions (e.g. when frozen
or in an anaerobic environment) as the
ultimate standard by which all future
productions are judged.
• Do take note:
‒ Even the best standard will deteriorate
over time
‒ It is appropriate to produce a fresh
'gold standard' from time to time
based on the requirements of the end
customer
‒ As well as overall mouthfeel sensation
when consumed
Color
• Seasoning color is frequently an extremely
important characteristic to be controlled.
• Generally, the importance of this property increases
as the quantity of seasoning used in the end-
application increases:
‒ color of a seasoning coating a salty snack at a level of
7-10% characterizes the end product, and thus is
critical
‒ seasoning used at a level of 0.5% in a brown sauce
may leave room for considerable color variation
without having any noticeable impact on the end
product
• Color measurement is typically by:
‒ Reflectance, using the L, a, b scale of colorimeter
‒ Visual inspection
Physical properties
• One should reflect what is
important but should avoid
redundancy and should not over-
analyze for components or
properties that have little or no
bearing on the overall seasoning in
its final application
i. particle size (granulation)
ii. flowability
iii. moisture content
iv. salt (or sodium) content
Microbiological analyses
• Relatively low moisture levels and water activity of
seasoning systems do not support microbial growth
• However, there is always the possibility that certain
ingredients (notably vegetable powders and non-
sterilized natural spices) may contain inherently high
microbe levels, or specific species
• Thus, both manufacturer and customer shall agree
on a third party, independent, testing organization
to serve as umpire, in the case of an honest but
otherwise unresolvable difference in analyses
Shelf Life

• Dependent on several factors:


‒ product composition
‒ packaging barrier properties
‒ storage conditions (e.g. temperature, humidity, light)
‒ time.
• Once again, the customer's requirements and facility conditions should be
considered, as well as the logistics involved in producing to inventory
versus just-in-time product, to establish realistic standards for shelf-life.
• Effectively evaluated, these standards will facilitate formulation of a
seasoning that provides the desired shelf-durability, and the use of a
package that is adequate without being expensively over-protective, for
the optimum cost.
Curry Powder
Typical formulations
Ingredient • Make Effective Presentations
Weight percentage
Cumin seed, ground 64.0
• Using Awesome Backgrounds
Turmeric, ground 12.0
Black pepper, ground • Engage your Audience
6.0
• Capture Audience Attention
Coriander seed, ground 5.0
Fenugreek, ground 5.0
Red pepper, ground 3.0
Celery seed, ground 3.0
Garlic powder 2.0

Combine all ingredients, mixing until uniform


Sour cream and onion seasoning for potato chips (crisps)
Ingredient Weight percentage
Sour cream powder 25.0
Non-fat milk powder 20.0
Buttermilk powder 15.0
Salt, ‘flour’ 12.0
Dextrose 10.0
Onion powder 10.0
Monosodium glutamate, fine 5.0
Parsley granules 1.5
Citric acid, fine 1.0
Free-flow agent* 0.5
* Variety dependent on local legal restrictions
Combine all ingredients, mixing until uniform. Apply topically to presalted (1-2%) chips
(crisps) at a level of 6-8%
Further Reading

• Bailey, A., Ortiz, L. and Radecka, H. (1980) The Book of Ingredients, Dorling Kindersley, London.
• Best, D. (1990) Opportunities with flavors and seasonings, Prepared Foods, September: 75-78.
• Binding, G.J. (1970) Everything You Wanted to Know About Garlic, Pyramid Books, New York.
• Branen, A.L., Davidson, P.M. and Salminen, S. (eds) (1990) Food Additives, Marcel Dekker, New York.
• Davidson, R.L. (ed.) (1980) Handbook of Water-Soluble Gums and Resins, McGraw-Hili, New York.
• Desrosier, N.W. (ed.) (1977) Elements of Food Technology, AVI Publishing Company, Westport, Connecticut.
• Farrell, K.T. (1985) Spices. Condiments, and Seasonings, AVI Publishing Company, Westport, Connecticut.
• Furia, T.E. (ed.) (1972) CRC Handbook of Food Additives, Vol. I, CRC Press, Cleveland, Ohio.
• Furia, T.E. (ed.) (1980) CRC Handbook of Food Additives, Vol. ll, CRC Press, Boca Raton, Florida.
• Johnson, A.H. and Peterson, M.S. (1974) Encyclopedia of Food Technology, A VI Publishing Company,
Westport, Connecticut.
• Kare, M.R., Fregly, M.J. and Bernard, R.A. (eds) (1980) Biological and Behavioral Aspects of Salt Intake,
Academic Press, New York.
• Kawamura, Y. and Kare, M.R. (eds) (1987) Umami: A Basic Taste, Marcel Dekker, New York.
• Kowaichik, C. and Hylton, W.L. (eds) (1987) Rodale's Illustrated Encyclopedia of Herbs, Rodale Press, Emmaus,
Pennsylvania.
• Larsson, K. and Friberg, S.E. (eds) (1990) Food Emulsions, Marcel Dekker, New York.
• Leung, A.Y. (1980) Encyclopedia of Common Natural Ingredients, John Wiley & Sons, New York.
Further Reading

• Lewis, R.L., Sr. (1989) Food Additives Handbook, Van Nostrand Reinhold, New York.
• Lewis, Y.S. (1984) Spices and Herbs for the Food Industry, Food Trade Press, Orpington, England.
• Loewenfeld, C. and Back, P. (1974) The Complete Book of Herbs and Spices, Little Brown & Co., Boston,
Massachusetts.
• Maarse, H. (ed.) (1991) Volatile Compounds in Foods and Beverages, Marcel Dekker, New York.
• Pancoast, H.M. and Junk, W.R. (1980) Handbook of Sugars, AVI Publishing Company, Westport, Connecticut.
• Prakash, V. (1990) Leafy Spices, CRC Press, Boston, Massachusetts.
• Przybyla, A. et al. (1990) Flavors for Healthy Foods. Food Engineering, August: 72-73.
• Smith, J. (ed.) (1991) Food Additive User's Handbook, Blackie, Glasgow.
• Stobart, T. (1982) Herbs. Spices and Flavorings, Overlook Press, Woodstock, New York.
• Taylor, RJ. (1980) Food Additives, John Wiley & Sons, Chichester, England.
• Teranishi, R. (ed.) (1978) Agricultural and Food Chemistry: Past. Present and Future, AVI Publishing, Westport,
Connecticut.
• Tuley, L. (1990) The flavour of things to come. Food Manufacture, June: 26-27.
• Wurzburg, O.B. (1986) Modified Starches: Properties and Uses, CRC Press, Boca Raton, Florida.
• Yaylayan, V.A. (1991) Flavor technology: recent trends and future perspectives. Canadian Institute of Food
Science and Technology Journal, 24(1/2): AT2-AT5.

You might also like

pFad - Phonifier reborn

Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


Alternative Proxies:

Alternative Proxy

pFad Proxy

pFad v3 Proxy

pFad v4 Proxy