Bitter-blocking agent and process for making same
A liquid edible dip that includes a first lactose-based composition, a second lactose-based composition, at least one spice, and a cucumber extract based bitter-blocking agent that can block the bitter tastes present in certain edible foods. The cucumber extract based bitter-blocking agent can modify, reduce, or block the bitter taste present in some edible foods. The first lactose-based composition may be a strained yogurt and the second lactose-based composition may be an evaporated milk powder.
1. A process comprising:
(a) blending at high shear a mixture of cucumber and aqueous ethanol, thereby forming a blended stream containing liquid and cucumber solids, wherein the cucumber is from the Cucurbitaceae plant family;
(b) filtering the mixture from step (a) to separate a liquid filtrate from the cucumber solids;
(c) heating the filtrate from step (b) at a temperature above 120° F. to produce a bitter-blocking agent;
(d) combining the bitter-blocking agent with at least one of a first lactose-based composition selected from milk, yogurt, cream, condensed milk, ricotta or cheese, and a second lactose-based composition selected from milk powder, milk, whey, condensed milk, cream, or sour cream, thereby forming a bitter-blocking dip,
wherein the bitter-blocking agent is present in an amount from 0.1 wt. % to 5 wt % based on the total weight of the bitter-blocking dip.
2. The process of claim 1 further comprising combining the bitter-blocking agent with a spice selected from selected from clove, cinnamon, basil, thyme, rosemary, cardamom, cumin, bay leaf, fenugreek, paprika, garlic, ginger, nutmeg, parsley, dill, black pepper, white pepper, cayenne pepper, basil or combinations thereof, thereby forming a bitter-blocking dip.
3. The process of claim 2 further comprising:
(e) combining the bitter-blocking dip with an edible food.
4. The process of claim 3 wherein the edible food is a raw vegetable.