CS274162B1 - Food proteinic hydrolysate and method of its treatment - Google Patents

Abstract

The solution concerns a protein hydrolysate used in food industry and its processing method for intensification of the physiological and sensorial effect. Bitter and astringent herbal substances added to reaction mixture during production bring about, together with a complex of substances for reinforcement and expansion of the hydrolysate, effect in physiological range of perception of taste and aromatic substances of the hydrolysate itself, and serve for intensification of perception of taste and aromatic components of aliments flavoured with processed protein hydrolysate.

Description

The invention relates to food protein hydrolysates and to a method of treatment for enhancing their physiological and sensory effect.

Food protein hydrolysates are produced by acid hydrolysis of protein raw materials. Their use in cooking is varied. It acts as a sensory conditioning agent, as a flavor enhancer and as a seasoning. The optimum effect is given by the favorable proportion and mutual ratio of substances physiologically acting to increase the sensitivity of the flavor and flavor components of the food. In addition to single-species and mixed protein hydrolysates with a characteristic taste and aroma, there are a number of protein hydrolysates supplemented by the addition of substances to increase their sensory efficacy.

The major carriers of the physiological effect and sensory action of protein hydrolysates are volatile substances, which are formed mostly during non-enzymatic browning reactions during hydrolysis. These are mainly carboxylic acids and their lactones, oxygenated heterocycles and nitrogenous heterocycles. The physical-chemical state and the nature of the protein raw materials together with the technical-technological conditions of acid hydrolysis influence the rate of formation of these active substances, their character and the degree of their physiological-sensory activity. Various hydrolyzate treatments are used to compensate for adverse fluctuations in efficacy and quality of the hydrolyzates and to improve the activity of the active ingredients. Aromatizing agents are applied, some undesirable components are removed by deodorization, the actual acidity is adjusted, etc. The composition and conditions of sensory active substances formation in the hydrolysis of protein raw materials are dealt with by a number of works by our and foreign authors (Mareček V. - 1955, Peyron L. - 1980, Velisek J. - Davidek J. - 1983, Panek J. - Velisek J. - Davidek J. - 1985). The physico-chemical and technological methods of protein hydrolyzate treatment are described in detail by Mareček. The largest number of works deal with aromatizing treatments of hydrolysates and the use of hydrolyzate interactions with other components, both to modify the sensory properties of hydrolysates themselves, and to prepare various flavoring agents (GB Patent No. 1,515,967 - A 23 L - 1976, Jaenecke HU - Tietz U. - Bietz 3 - 1985, US Patent No. 2,934,437 - 1960, US Patent No. 2,928,740 - 1960, Batey JL - Gras PW - 1983. Oluski A. - Oluski V, - Tomcov D. - 1984, AO DOR 200 849, A 23 L - 1981 /,

Experimental treatments of protein hydrolysates based on the formula of defatted soya meal were found, and it was found that dried chicory, added to the reaction mixture of acid hydrolyzates, has an optimal effect on the formation of sensory active substances during the thermal reaction and improves physiological-sensory activity dilution of leachate or drinking water. The combination of chicory with other bitters and odstringent substances has proved equally successful. It is assumed that the thermal reaction creates a common complex of amino acids and protein grafts with substances of bitter and astringent character. The result is a synergistic action of the resulting complex with the acidic and saline components of the protein hydrolysates, resulting in a nuclear-irritating taste.

British Patent No. 1,420,909 Flavoring Compositions, in turn, have found that a purine alkaloid, in combination with an amino acid or oligopeptide, is very effective in developing the bitter taste of cocoa. This combined combination produces a much more natural bitter and astringent taste than the ingredients used alone.

According to the invention, the production of food protein hydrolysates and the process for their treatment differs from the known processes and treatments in that 0.3-10.0% by weight of the complex of substances formed in the hydrolysis of proteinaceous raw materials is added. gentian and astringent substances of plant origin, such as chicory, tea, Gentianaceae. The bitter and astringent substances are added to the reaction mixture of acid hydrolysis of proteins or to the reaction mixture of subsequent stages of the production process and reacted at 80 to 120 ° C with the complex of protein hydrolyzates for 30 to 720 minutes.

CS 274162 Cl τ '

The present invention relates to the production of a food protein hydrolyzate and to a method for its treatment to enhance the physiological and sensory effect. The bitter astringent substances of plant origin, added to the reaction mixture during production, act together in a complex of substances to enhance and develop the effect of the hydrolyzate in the physiological field of perception of flavorings of the hydrolyzate itself and to enhance the perception of flavor and fragrance ingredients protein hydrolyzate.

Example 1

A reaction mixture of acid hydrolysis of proteins in the assembly

1.40% wt. wheat gluten,

8.9? X mass. keratin,

28.75% wt. defatted soya meal,

38.10 fc wt. hydrochloric acid (32,5 fc by weight HCl),

21.00 wt. Drinking water is supplemented by the addition of dried chicory in quantities

4.35% wt. of the reaction mixture.

The batch of the reaction mixture in the recipe is hydrolyzed at 120 ° C for 4 to 12 hours.

After complete hyololysis, the pH of the reaction mixture is adjusted to a value of 5-7 (e.g. by addition of sodium carbonate).

To the neutralized reaction mixture was added 1.70 fc. sucharozy,

0.85 wt. edible salts, calculated on the reaction mixture of acid hydrolysis.

Filtration yields a modified protein hydrolyzate which is 80 fc. replenishes 28 wt. unconcentrated aqueous extracts of humic substances (solids after filtration of the treated protein hydrolyzate).

The treated and replenished hydrolyzate can be further supplemented with 0.29 fc. % of lime extract and 0.57 wt. spirit drink.

Example 2

The reaction mixture is used for the acid hydrolysis of the proteins

1.40 fc. wheat gluten,

8,95 fc. keratin,

28.75 fc wt. defatted soya meal,

38.10 fc wt. hydrochloric acid (32.5 fc wt. HCl), 21.00 fc wt. drinking water,

The mixture is supplemented with dried chicory in an amount of 5.0% by weight before hydrolysis. of the basic reaction mixture and fermented tea leaves in an amount of 10.0 fc. of the reaction mixture.

The supplemented reaction mixture is hydrolyzed at 120 ° C for 4 to 12 hours. The pH is then adjusted to a value of 5-7 and filtered to separate the effective liquid portion of the treated protein hydrolyzate.

The treated hydrolyzate can be diluted with drinking water or an unconcentrated leachate after aqueous humic extraction in a ratio of max. 80.0: 20.0 fc by weight.

CS 274163 B2

Example 3

The base mixture of the protein raw materials according to Example 2 is liquefied in the reaction mixture with a proportion of 38.10% by weight. hydrochloric acid (32.5 wt.% HCl) & 21.00 wt. drinking water.

Make up the liquefied mixture (calculated on the weight of the acidic mixture) with 10.0% volume. dried chicory o

0.5 to 3.3 wt. of dried gentian.

The acidic reaction mixture is hydrolyzed at 120 ° C for 4-12 hours.

After hydrolysis, the pH of the mixture is adjusted by adding sodium carbonate to a pH in the range of 4 _; 5 to 7.0.

Filtration of solid humic waste yields a modified protein hydrolyzate, which can be diluted with rock extracts, optionally supplemented with other suitable flavorings.

Example 4

Protein raw wheat gluten, keratin, defatted soybean meal, according to the basic recipe shown in Example _2, e hydrolyzed in hydrochloric acid (3S, 10 wt.% Hydrochloric acid and 21.00 wt.% Of drinking water) at 120 ° C for 4 to 12 hours.

The acid hydrolyzate is neutralized to pH 5-7 with sodium carbonate and the liquid fraction is collected by filtration.

After heating the liquid mixture to 80 ° C, 0.5 to 1.0 wt. % chicory extract, 0.3 to 0.5 wt. % Gentiana extract and 10.0 wt. of fermented tea leaves (20.0 g of fermented tea leaves in 250 g of drinking water), the heat reaction is allowed to stir for 30 to 60 minutes.

In this way, the preparation of the modified protein hydrolyzate is completed.

Claims (2)

1. Food protein hydrolyzate with a complex of substances resulting from the hydrolysis of protein raw materials, characterized in that it contains an addition of 0.3 already 10.0% by weight. bitterly and astringent substances of vegetable origin, for example chicory, 10.0 wt. tea and 0.3 to 3.3 wt. plants of the genus Qentlanaceae. 2. A process for the treatment of a food protein hydrolyzate according to claim 1, characterized in that the bitter and astringent substances are added to the reaction mixture of acid hydrolysis of the proteins or to the reaction mixture of subsequent stages of the production process and reacted at 80 to 120 ° C with the complex. protein hydrolyzate for 30 to 720 minutes.