CH288152A

CH288152A - Process for treating products of natural origin rich in protein materials, with a view to preventing deterioration of these products giving rise to the appearance of an unpleasant taste and odor.

Info

Publication number: CH288152A
Authority: CH
Inventors: Zangger Alfred
Original assignee: Zangger Alfred
Priority date: 1950-09-27
Filing date: 1950-09-27
Publication date: 1953-01-15

Description

  

  Procédé de traitement de produits d'origine naturelle riches en matières     prb@é#ques,     en vue d'empêcher une altération de ces produits donnant lieu à l'apparition d'un  goût et d'une odeur     désagréables.       Il est connu que les produits d'origine na  turelle, riches en protéines, prennent avec le  temps un goût désagréable et une mauvaise  odeur.  



  Ce goût désagréable et cette mauvaise  odeur se produisent d'autant plus vite que la  matière stockée se trouve au contact de l'air.  



  La présente invention a pour objet un  procédé de traitement de tels produits per  mettant d'éviter la formation. à la. longue de  ce goût désagréable et de cette mauvaise odeur.  



  Ce procédé est caractérisé en ce que l'on  chauffe lesdits produits d'origine naturelle en  présence d'un sucre, de manière à faire réagir  celui-ci, par son ou ses groupes fonctionnels  non alcooliques, sur un ou des groupes     amino     des matières protéiques.  



  Parmi les produits riches en protéines       particulièrement    intéressantes à traiter selon  l'invention, on peut citer: les poudres de lait  alimentaires et. fourragères, les farines de  viandes ainsi que celles de poissons, qu'elles  soient destinées à l'alimentation humaine ou  du bétail ou même à la     préparation    d'engrais,  des levures séchées, des produits végétaux frais  ou déshydratés (légumes, fruits, tourteaux)       destinés    a. l'alimentation humaine ou animale,  à. la préparation d'engrais.  



  Les propriétés     organoleptiques    des produits  traités sont supérieures à celles des produits  de départ..    Le chauffage du produit en présence de  sucre peut être effectué à une température  comprise entre 30 et 150  C; il est avanta  geusement exécuté en milieu aqueux. Souvent,  au cours du chauffage, on perçoit une odeur  très nette de caramel, ce qui indique que la  réaction entre groupes aminés des     matières     protéiques et fonctions     aldéhydiques    ou céto  niques du sucre a lieu.  



  On peut observer d'ailleurs cette réaction  de fixation de l'azote sur la fonction     aldé-          hydique    ou cétonique des sucres, chaque fois  qu'on laisse en contact, à une concentration  convenable, d'une part, des     sucres    ou des poly  saccharides capables de les produire et, d'au  tre part, des acides aminés ou     des,    protéines  susceptibles de leur donner naissance.  



  Voici, à titre d'exemple, comment le pro  cédé selon l'invention peut être exécuté en  pratique  On chauffe 50 kg de farine de viande dans  10 litres d'une solution contenant     101/o    de       d-glucose,    préalablement caramélisé à 150 à  160 degrés. On porte le tout à ébullition pen  dant 10 minutes, puis on fait le vide et l'on  déshydrate. On obtient ainsi une farine de  viande  stabilisée , aux propriétés     organo-          leptiques    bien supérieures à celles du produit  de départ..



  Process for treating products of natural origin rich in prb @ é # c materials, with a view to preventing deterioration of these products giving rise to the appearance of an unpleasant taste and odor. It is known that products of natural origin, rich in protein, acquire an unpleasant taste and a bad odor over time.



  This unpleasant taste and this bad smell occur all the more quickly when the stored material is in contact with air.



  The present invention relates to a process for treating such products which makes it possible to avoid the formation. to the. long of this disagreeable taste and this bad smell.



  This process is characterized in that said products of natural origin are heated in the presence of a sugar, so as to cause the latter to react, through its non-alcoholic functional group (s), on one or more amino groups of the materials. protein.



  Among the products rich in proteins which are particularly advantageous to be treated according to the invention, there may be mentioned: edible milk powders and. fodder, meat and fish meal, whether intended for human consumption or livestock or even for the preparation of fertilizers, dried yeasts, fresh or dehydrated vegetable products (vegetables, fruits, cakes )       destined for. human or animal food, to. the preparation of fertilizers.



  The organoleptic properties of the treated products are superior to those of the starting products. The heating of the product in the presence of sugar can be carried out at a temperature between 30 and 150 C; it is advantageously performed in an aqueous medium. Often, during heating, a very distinct odor of caramel is perceived, which indicates that the reaction between amino groups of protein materials and aldehyde or keto functions of the sugar is taking place.



  We can also observe this reaction of nitrogen fixation on the aldehyde or ketone function of sugars, each time we leave in contact, at a suitable concentration, on the one hand, sugars or poly saccharides capable of producing them and, on the other hand, amino acids or proteins capable of giving rise to them.



  Here is, by way of example, how the process according to the invention can be carried out in practice. 50 kg of meat meal are heated in 10 liters of a solution containing 101% of d-glucose, previously caramelized at 150 to 160 degrees. Bring everything to the boil for 10 minutes, then evacuate and dehydrate. A stabilized meat meal is thus obtained, with organoleptic properties much superior to those of the starting product.

Claims

CLAIM Process for treating products of natural origin rich in protein materials, with a view to preventing deterioration of these products giving rise to the appearance of an unpleasant taste and odor, characterized in that the said products of natural origin are heated in the presence of a sugar, so as to cause the latter to react, with its non-alcoholic functional group (s), with lin or amino groups of protein materials. SUB-CLAIMS 1. Method according to. claim, character ized in that one uses a cara-mixed sugar. 2. Method according to claim, characterized in that glucose is used beforehand caramelized by heating between 150 and 160 C. 3.

Process according to claim, characterized in that the heating of the product of natural origin is carried out in the presence of a sugar, in an aqueous medium. 4. A method according to claim 1a, characterized in that the heating of the product of natural origin, in the presence of a sugar, is carried out at a temperature between 30 and 150 C. 5. A method according to claim, character ized in that the product of natural origin treated is a milk powder. 6. Method according to claim, characterized in that the product of natural origin treated is a meat meal. 7. Method according to claim, characterized in that the product of natural origin treated is fishmeal. 8. Method according to. claim, characterized in that the product of natural origin treated is a plant product. 9.

Process according to claim, characterized in that the product of natural origin treated is a cake.