CH632396A5 - Process for the preparation of a fat, or oil, product - Google Patents

Description

The invention relates to a process for the production of a fat or oil product which, after melting and, if desired, dilution with water, provides a "Dutch" gravy similar to that which is obtained as a result of roasting meat in a conventional manner.

Dutch gravy is usually made by frying 25 meat in e.g. B. margarine or butter and then mixed by mixing the hot liquid components with water. The gravy obtained contains some brown-colored sediment essentially in the aqueous phase. Gravy obtained by roasting meat has a typical taste, which is to a large extent the result of meat juice which is mixed with the fat components in which the meat is roasted during roasting.

The fat or oil product 35 obtained according to the invention can be used for the production of (Dutch) gravy by simple melting and, if desired, dilution with water, even without roasting meat. Similarly, this product can be used to make sauces, soups, flavored food preparations or spreads, etc.

According to the invention, a fat or oil product is produced by dispersing a salt and a flavoring additive in fat or oil, the flavoring additive including one or more flavoring substances which are heated by heating a mixture of one or more amino acids, one or more carbohydrates and of a carrier material until at least some discoloration has taken place. In the present context, the expression “fat product or oil 50 product” encompasses both essentially anhydrous and emulsified flavored fat or oil products. The product obtained according to the invention expediently contains up to 20% of the mixture of salts and flavoring additive, including any ingredients 55 such as emulsifiers, spices and colorants. Preferably, the invention provides a method in which the salt and flavor additive are dispersed in an aqueous medium and the aqueous medium is dispersed in a fat or oil to obtain a water-in-60 fat type emulsion.

The emulsified fat or oil products can contain about 20 to 95%, preferably 50 to 85%, in particular 65 to 80%, of a continuous fat or oil phase (all percentages are based on the weight and the weight of the weight of the Fat or oil product calculated, unless otherwise stated).

The product obtained according to the invention preferably further comprises emulsifiers. e.g. Lecithin or a partial

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632 396

Glyceride, and in particular the emulsified fat product comprises both lecithin and a partial glyceride emulsifier, in particular a monoglyceride.

With regard to the definition of oils and fats, we refer to «Römpps Chemie-Lexikon», seventh edition, page 1101.

The term "salt" includes both "ordinary salt", i.e. Sodium chloride, as well as so-called diet salts, for which potassium and / or ammonium salts are generally used, e.g. their chlorides, phosphates, citrates, succinates etc.

The term "lecithin" refers to phosphatides of animal and preferably vegetable origin. Lecithin, e.g. Soybean lecithin, in addition to phosphatidylcholine, phosphatidylethanolamine and phosphatidyllinosit, may contain other phosphatides, carbohydrates, sterols, etc. Lecithins can contain about 25 to 50% of carriers or diluents, e.g. Soybean oil is used in the case of soybean lecithins. In the present context, the term "lecithin" also includes phosphatides that are chemically or physically treated, e.g. hydrolyzed, hydroxylated, hydrogenated, fractionated, etc.

Preferably, a flavoring additive is used which includes flavorings obtained by heating a mixture of amino acids, carbohydrates, a carrier material and a dairy powder. Such flavorings are expediently obtained by heating the reagents for 5 minutes to 4 or 5 hours or even more at a temperature above 60 ° C., preferably between 100 and 140 ° C. (The lower the temperature, the longer the heat treatment required.)

Preferably the dairy powder comprises "milk product", whey powder or milk powder, in particular a mixture of whey powder and milk powder, e.g. Skimmed milk powder. The weight ratio of whey powder to milk powder is expediently (3 to 5): 1. The amino acids can e.g. consist of hydrolysed vegetable and / or animal proteins. The carrier material can be aqueous and e.g. consist of water, or it can consist of a mixture of fat and water. However, the carrier material preferably consists of fat or oil, since this leads to the special aroma of roasted meat, while heating in an aqueous medium leads to a broth or bouillon taste.

Additional meat flavors are also preferably added, particularly those described in British Patent 836,694; the latter flavorings can be prepared by reacting a pentose or a hexose monosaccharide with cysteine in the presence of a large excess of water at elevated temperature. Preferred flavoring substances of this type with an aroma and taste that fully match roasted or cooked meat can be obtained when the weight ratio of cysteine to monosaccharide is between about 0.4 to 1: 2. The amount of fresh water in the practical implementation should be at least 5 times, generally 15 to 25 times the amount of the total aminosaccharide content, based on the weight. However, amounts up to 1500 times can be used. The reaction can be carried out by refluxing the mixture. In many cases the mixture is kept at its boiling point for from V * h to 4 h. Similar results can be obtained by heating at a lower temperature, e.g. 24 to 30 h at 70 ° C can be obtained.

In addition to the meat flavors described above, a flavoring mixture obtained as a result of reactions that occur when heating concentrated or dried meat liquid and carbohydrates is preferably added.

A suitable meat liquid can have a solids content of 10 to 80, preferably 30 to 50% by weight, based on the liquid. Suitable carbohydrates for this reaction are e.g. Hexoses and pentoses, e.g. Glucose, fructose, robose, xylose and arabinose. The latter flavoring mixture can be prepared by heating the liquid obtained by pressing uncooked meat or the liquid obtained by cooking meat in water (or by diluting a dried meat liquid with water) with carbohydrates in a weight ratio of the meat liquid to the carbohydrates of 100: 1 to 10: 1 can be achieved. The heating can be carried out for 5 minutes to 5 hours depending on the temperature chosen, which can vary from about 60 to 150 ° C.

Preferably, the flavoring additive also includes monosodium glutamate and / or lower organic acids, i.e. Acids with up to 6 carbon atoms, e.g. Acetic acid, butyric acid, caproic acid, lactic acid etc., and / or their corresponding calcium, ammonium or alkali salts. The latter additives are particularly important in order to provide a pleasant fresh, weakly acidic beef taste for the gravy produced from the fat or oil product obtained according to the invention. Common spices, e.g. Pepper, garlic, etc., as well as additional dye, e.g. Caramel. Suitable ranges of the constituents which are present in a fat product or oil product obtained according to the invention are e.g. the following: (The components As A2 and A3, which are illustrated below, can be used as such or in spray-dried form. In the latter case, these components are preferably combined with about 30% by weight of the components of polysaccharides, eg starch, Maltodextrin, gum arabic, etc., spray dried.

In the following table and in the claims, the weight percentages of the constituents A1, A2 and A3 are given exclusively the stated 30% of polysaccharides).

(1) fat or oil 20-99%

(2) water 0-97%

(3) salts 0.4-4%

(4) minor components 0.6-15%,

these minor components include, for example:

A. Flavorings (1) The heated mixture of amino acids, carbohydrates and fat carrier material: 0.3 to 15%, preferably 0.6 to 10%, in particular 2 to 5%, based on the weight of the fat product (calculated as a spray-dried product, the , apart from the heated mixture, includes 30% by weight of the heated mixture of carrier material necessary for spray drying the active ingredients (maltodextrin was used as carrier material).

This heated mixture can be made by heating the following ingredients:

5

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15

20th

25th

30th

35

40

45

50

55

60

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632396

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Whey powder 0 to 80, preferably 10 to 60 parts by weight milk powder 0 to 30, preferably 10 to 25 parts by weight amino acids and / or salts (e.g. monosodium glutamate and alanine),

5 to 60, preferably 10 to 40 parts by weight of sugar (e.g. glucose) 1 to 35, preferably 5 to 25 parts by weight of carrier material, in particular fat 5 to 94,

preferably 20 to 80 parts by weight based on the heated mixture

(2) reaction products obtained by heating a pentose or hexose monosaccharide with cysteine in water (calculated as a dry product)

(3) reaction products obtained by heating concentrated meat liquid and sugars

(4) monosodium glutamate

(5) lower organic acids (e.g.

Lactic acid, citric acid,

Acetic acid, caproic acid

B. emulsifiers

(1) Mono / diglycerides

(2) lecithin

C. other minor ingredients

(1) spices (e.g. piper, garlic, etc.)

(2) dye (e.g. caramel)

The oil or fat product obtained according to the invention is preferably in the form of a water-in-oil emulsion, in particular a water-in-oil emulsion with a content of 5 to 80, in particular 20 to 35% by weight, of an aqueous Phase in which at least the majority of the flavoring and coloring components are dissolved or dispersed. Such emulsions can be prepared by conventional margarine manufacturing procedures, e.g. by dissolving oil- or fat-soluble emulsifiers in the oil or fat phase, preparing the aqueous phase from the other constituents, emulsifying both phases, cooling, crystallizing and packaging the emulsions obtained.

Emulsions with relatively light and / or relatively dark stains are advantageously produced, since such multicolored products provide a more natural appearance of gravy.

Multi-colored products can e.g. by mixing a light colored emulsion with a dark colored emulsion e.g. in a static mixer either during or after the cooling and crystallization step.

The invention is illustrated in more detail below by means of examples in which all percentages are based on the total weight of the product.

0 to 14.7, preferably 0.1 to 1%, based on the weight of the fat product (calculated as a spray-dried product which, apart from the heated mixture, includes 30% of the carrier material necessary for the spray drying of the active ingredients. Maltosedextrin was used as the carrier material).

0 to 14.7, preferably 1 to 10%, based on the weight of the fat product (calculated as a spray-dried product which, apart from the heated mixture, includes 30% of the carrier material which is necessary for the spray drying of the active ingredients. Maltodextrin used as carrier material).

0 to 14.7, preferably 1 to 5%, based on the weight of the fat product.

0 to 14.7, preferably 1 to 5%, based on the weight of the fat product.

0 to 1.5%, based on the weight of the fat product.

0 to 1.5, preferably 0.1 to 1%, based on the weight of the fat product.

0 to 2%, based on the weight of the fat product.

0 to 14.7, preferably 0.1 to 0.8%, based on the weight of the fat product.

45 Example 1

An oil product in the form of a water-in-oil type emulsion was prepared from:

72.3% of an oil mixture consisting of 30 parts of coconut oil, 30 parts of palm oil, 20 parts of soybean oil and 20 parts by weight of hydrogenated soybean oil with a melting point of 36 ° C,

20% water,

7% lower constituents, consisting of

55 A. Flavors

(1) an oil mixture, heated to 120 ° C for 20 min, from:

0.22% whey powder 0.06% milk powder 60 0.08% monosodium glutamate 0.025% alanine 0.048% glucose 0.14% fat.

(2) 0.24% spray dried reaction product of es pentose monosaccharide with cysteine.

This flavoring additive was made as follows: Commercially available charcoal hydrolyzed (casein plus peanut protein) powder (4g) and

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L-cysteine 2 g) and D-glucose (1 g) and D-xylose (1 g) and water (100 g) were boiled in a vessel equipped with a reflux condenser for 3 h. After the product had cooled to room temperature, it was brought to a pH of 6.7 by adding alkali. The brown colored solution had an aroma and taste similar to cooked meat. The resulting solution was spray dried with 30% maltodextrin.

(3) 1.27% reaction products obtained by heating 50 parts of cooked meat liquid (solids content 45%) and 3 parts of glucose at 100 ° C for 1 hour. (This additive was also added as a spray dried product containing 70 parts reaction products and 30 parts maltodextrin.)

(4) 0.45% monosodium glutamate

(5) 0.82% lower organic acids (50 parts lactic acid, 35 parts acetic acid and the rest citric acid and caproic acid)

(6) 2.947% ordinary salt.

B. emulsifiers

0.4% monoglyceride

0.3% soybean lecithin.

The product was prepared by heating the oil mixture to 45 ° C and adding the emulsifiers and then the aqueous phase, which contained the remaining minor constituents including salt. The mixture was then fed to a cooling unit of the Votator A unit type, cooled to 18 to 20 ° C, passed at this temperature into an uncooled crystallization unit in which the temperature rose to about 22 ° C, and finally packaged.

The crystallized product was in the form of a stable water-in-oil emulsion. After melting 100 g of the product obtained and heating to 80 to 100 ° C. and diluting with about 150 g of water, a Dutch gravy of excellent taste and brown color was obtained.

Example 2

Example 1 was repeated with the following changes:

40% of an oil mixture consisting of 60 parts of soybean oil, 3 parts of soybean oil which had been hydrogenated to a melting point of 28 ° C and 35 parts of fish oil which had been hydrogenated to a melting point of 37 ° C, 5 were used.

7.5 kg of monoglycerides of fully hydrogenated lard and 3.5 kg of soybean lecithin were added to the oil mixture (calculated per 1000 kg of oil).

io The rest was the aqueous phase, consisting of: 54% water

6% of the flavorings mentioned in Example 1. The water-in-oil emulsion was prepared as described in Example 1 and filled liquid into plastic beakers at 15-18 ° C. A gravy made from this product by melting it in a frying pan was of excellent quality in taste and color.

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Example 3

Example 1 was repeated with the exception that 12% lower constituents to 15% water (calculated on the oil product)

25 were added.

The same flavorings as in Example 1 were used.

The proportions of the flavoring ingredients, including 30% polysaccharide carriers in Alf A2 and A3, were

as follows:

Ai

2.76%

A2

0.60%

A3

4.20%

A4.

1.80%

As

2.64%

12.00% in total

40 A Dutch gravy was made from the oil product, which was preferred over that made from the fat product of Example 1.

s

Claims (21)

632 396 PATENT CLAIMS 1. A process for the preparation of a fat or oil product by dispersing a salt and a flavoring additive in a fat or oil, the flavoring additive including one or more flavoring agents which are obtained by heating a mixture of one or more amino acids, one or several carbohydrates and a carrier material, at least until some discoloration has taken place. 2. The method according to claim 1, characterized in that the salt and the flavoring additive are dispersed in an aqueous medium and that the aqueous medium is dispersed in fat or oil to form an emulsion of the water-in-fat type or Obtain water-in-oil type. 3. The method according to claim 1 or 2, characterized in that an emulsion is produced which contains 20 to 95% of a continuous fat phase or oil phase. 4. The method according to claim 3, characterized in that an emulsion is produced which contains 50 to 85% of a continuous fat phase or oil phase. Includes 5 ganic acids with up to 6 carbon atoms. 5. The method according to claim 4, characterized in that an emulsion is produced which contains 65 to 80% of a continuous fat phase or oil phase. 6. The method according to any one of claims 1 to 5, characterized in that a fat or oil product is produced which contains emulsifiers. 7. The method according to claim 6, characterized in that the emulsifier consists of lecithin. 8. The method according to claim 6 or 7, characterized in that the emulsifier consists of a partial glyceride. 9. The method according to any one of claims 1 to 8, characterized in that the flavoring additive includes flavorings which have been produced by heating amino acids, carbohydrates, a dairy powder and a carrier material. 10. The method according to claim 9, characterized in that the dairy powder comprises whey powder. 11. The method according to claim 9, characterized in that the dairy powder comprises milk powder. 12. The method according to any one of claims 9 to 11, characterized in that the dairy powder consists of a mixture of whey powder and milk powder. 13. The method according to claim 12, characterized in that the weight ratio of whey powder: milk powder (3 to 5): 1. 14. The method according to any one of claims 1 to 13, characterized in that the carrier material comprises fat or oil. 15. The method according to any one of claims 1 to 14, characterized in that the flavoring additive includes flavorings which have been prepared by reacting a pentose or hexose monosaccharide with cysteine in the presence of a large excess of water. 16. The method according to any one of claims 1 to 15, characterized in that the flavoring additive includes a flavoring mixture which has been obtained by reacting a mixture of concentrated and dried meat liquid and carbohydrates. 17. The method according to claim 16, characterized in that a meat liquid is used which contains a solids content or a dry matter of 10 to 80 wt .-% of the liquid. 18. The method according to claim 16 or 17, characterized in that the weight ratio of the mousse liquid: carbohydrates is 100: 1 to 10: 1. 19. The method according to any one of claims 1 to 18, characterized in that the flavoring additive includes monosodium glutamate. 20. The method according to any one of claims 1 to 19, characterized in that the flavoring additive or 21. The method according to any one of claims 1 to 20, characterized in that a fat or: oil product by dispersing in 20 to 99% fat or oil of 0 to 79% water, 0.4 to 4% salts and 0.6 up to 15% of the flavor lo additive and optionally emulsifiers, spices and dye is produced.