DD139515A1 - METHOD FOR DETACHING FOODS, IN PARTICULAR MEAT AROMA CONCENTRATES - Google Patents

Abstract

The invention relates to the decolorization of food, in particular of meat flavor concentrates, coffee extracts. Removal of colored materials used in the formation of Maillard products arise. The discolored meat flavor concentrates are particularly useful for flavoring light soups, sauces, Mayonnaises or suitable for such foods, those under Maintaining its light color a strong-spicy roast meat flavor to be granted. The aim of the invention is essentially, disturbing dark brown melanoidins and humic substances under such conditions that the preserving aroma components. According to the invention, dark brown aroma concentrates or Maillard products by removing substances with one Molecular weight greater than 500 to 1 000 removed by using Water diluted and preferably ultrafiltered.

Description

Field of application of the invention *.

The invention relates to a process for decolorizing foods, in particular meat flavor concentrates and other products which contain Maillard products due to the production and which have a dark coloration which is undesirable for some applications. The decolorized aromatic foods, preferably Fleischaromakonzentrate are intended for flavoring Lebensrnitteln, in the case of Fleischaromakonzentrates especially for the flavoring of light soups, sauces, mayonnaises, light snacks and Salzgebäcke, bright seasoning salts and light seasoning.

^^; known technical solutions-

Many methods are known for producing simulated meat flavor concentrates from amino acid mixtures, sugars and special sulfur compounds by a thermal treatment (Maillard reaction). The case fen addition to the desired meat flavoring - dark brown Helanoidine and H _u minstoffe formed prove on the direct application of such meat flavor concentrates for flavoring certain lighter foods as disadvantageous. Melanoidins and humic substances are also produced during roasting of coffee and similar thermal treatments of food. Numerous attempts have been made to produce "concentrate" for certain applications, including light meats. In this and similar cases where Maillard products are produced, it has been assumed that the formation of dark melanoidins can be reduced On the other hand, it is also known that the variations of time, temperature and water content during thermal treatment cause considerable sensory changes. "

Practically, it is not possible to produce a strong beef roast flavor without the well-known dark brown color. Also, in the production of simulated meat flavor concentrates, the formation of the roast flavor correlates with the formation of brown melanoidins To avoid melanoidines in the preparation of meat flavorings by varying the recipe "In the method according to

Patentes BED-PS I767138, US-PS 386234-3, 3716379, 3689289, 3660114 and 3394017 seek to prevent the formation of dark brown melanoidins by increasing the content of sulfur compounds, particularly cysteine. However, these processes have the disadvantage that the products have a chicken meaty or sulfuric taste due to the increased sulfur content.

The known method to absorb melanoidins and Huniinstoffe on activated carbon is associated with the decisive disadvantage that flavor-effective low-molecular flavorings are removed. At present, there are no known methods of "neutralizing food" which, during thermal treatment, result in maillard products and dark colored by-products. "This is especially true for meat flavor concentrates and Maillard products themselves.

the invention;

The object of the invention is to produce discolored, high-quality aroma concentrates for certain fields of application, namely by decolorization of such aroma concentrates, which contain dark colored accompanying substances as a result of their preparation. It is therefore the object of the invention to indicate process conditions which ensure a reduction of the colorants without yield losses and taste disadvantages.

Since _des,. ^^ ^ nature of the invention;

The invention is based on the surprising finding _s that determines the flavor of evaluations of flavoring concentrates and Maillard "is transmitted from the content of molecules

On the other hand, the coloring of these products is caused by the molecules with a molecular weight> 1000. According to the invention the 'decolorization of food, preferably of pleican flavor concentrates and other products is achieved in that from the aqueous solution of the products substances having a molecular weight> 500 .- 5000, preferably 1000 _? With the help of Sephadex gel chromatography, extensive investigations have shown that the coloring high-molecular components of various Maillard products such as z * B »in pea flavor concentrates, coffee extracts or bread crusts only make a very small contribution to the intense flavor of these products« To demonstrate this effect, several Maillard products were separated into several fractions on the basis of the molecular weight on a Sephadex-GIO chromatography column and the fractions were evaluated by sensor. »It was found that the individual fractions differ substantially in their taste * Important for the essence of the present invention was the observation that the Mai'llard dyes in the first "exclusion" fraction are eluted on Sephadex ~ G10 and that this dye fraction has a surprisingly weak "lalzig-bitter-taste". On Sephadex-G10, the exclusion is Mol wt> .500 "Moreover, it was found in meat flavor concentrate separations that the original meat flavor concentrate taste even zurückbildety if all factions of the 'Sephadextrennung be recombined again, but the Färbstoff Group is discarded * If only recombined selected fractions, creating new taste sensations.

In principle, it is not impossible to use the principle of Sephadex gel chromatography on an industrial scale for decolorizing Maillard products »

However, it has been found that a very effective technical utilization of o. G. Findings become possible if the foodstuffs or aroma concentrates to be discolored are freed from the undesired accompanying substances with the aid of ultrafiltration. Ultrafiltration is a purely mechanical process known per se, in which dissolved substances having a molecular weight of 500 to 300,000 are separated off from the solvent and substances of lower molecular weight.

According to the invention, for destaining foods, in particular meat flavor concentrates and other flavor concentrates, which contain Maillard products due to their production, the present dyes having a molecular weight of> 50 °, preferably 100 μm, filter membranes with a pore size of 0.50 nm - 1 / Um, preferably 1-100 nm, used. To convert the flavor-giving low molecular weight components largely quantitatively into the permeate, the pore size of the membrane is chosen to be large.

Since the flow rate of ultrafilters correlates negatively linearly with the logarithm of the concentration, the product to be treated according to the invention is adjusted to a solids content of 0.5-25% by weight, preferably 2-10% by weight, with water. In order to avoid clogging of the LIembran _s are degreased mechanically decolorizing products and at a pressure of 1 - 70_kg / a ^2. preferably 1 - 5 kg / cm ² , ultrafiltered The optimum filtration pressure is determined experimentally in individual cases.

By addition of water, the filtration residues are washed and the low molecular weight fractions are completely filtered. DanacJ the decolourised ultrafiltrate (permeate) are concentrated in a known manner and combined with the possibly separated fat,

The performance of ultrafilters is adversely affected by the effect of concentration polarization. By increasing the concentration of large molecules on the filter surface, the permeation of dissolved particles through the membrane is reduced and, in addition, the retention capacity of the membrane for small molecules can be increased. As the permeate flow increases and the viscosity of the solution increases, the concentration polarization increases. On the other hand, since a high permeate flow is desired and a dilution of the Piltrationsgutes to reduce viscosity is to be avoided, the selection of appropriate conditions is an optimization problem and not the subject of the invention. (M. PALA; H. J., BIELIG Industrial Concentration and Flavoring of Liquid Foodstuffs ;, Techn., University of Berlin, 1978 pp. 232-257).

embodiments

The invention is explained in more detail by the following exemplary embodiments:

From a particularly strong, dark brown pleural flavor concentrate prepared in a known manner from casein hydrolyzate, glucose, cysteine, beef tallow and S 1 -Ribonucleo having a pesticide content of 75% by weight, a 5% by weight aqueous solution is prepared and mechanically degreased. The solution is characterized by an asymmetric ultrafilter, with a. Pore size of 1 - 2 üin, at a Piltrationsdruck of 5 kg / cm "filtered

Original solution and permeate have the following sensory and analytical parameters

original solution Permeate in % of original "-sl 2 7.9 : Dye content (extinction at 440 ma) 0.63 0.05 3 88.9 Pesticide content / "Weight-g7 4.5 4.0 1 Sensors * ' 2 malty bitter-tough 5 3 hydrolysatartig 1 sweet 1 salty , 2 fry like 2

The sensory evaluation was carried out on the basis of a 0-5 points evaluation scheme

Example 2

Coffee extract can be ultrafiltered very quickly due to its comparatively low salt content. "Coffee powder is extracted with 5 times the amount of boiling water. The coffee extract is directly ultrafiltered via a., ..: ultrafilter of pore size 1-5-nm »The following analytical parameters result:

NM7 original 5 P e r m e a t "8th • in O? JJU / O from Coffee extract 5 Original soln " dye content 0 32 3, / Extinction, 440 8th, Solids content 5 60 2,

The ultrafiltrate has a full-bodied typical coffee aroma,

From a dark brown meat flavor model solution prepared in a known manner from amino acids, glucose and cysteine with a solids content of 50% by weight, a 4% strength aqueous solution is prepared and ultrafiltered in accordance with Example 1. The ultrafiltrate (permeate ) is reconcentrated by vacuum evaporation back to 50% by weight. Thereafter, the concentrated permeate by weight is 4 "~ rediluted% and strength against the 4 wt% _e ~ stock solution review sensory and analytical

Dye content (extinction at .440 nm, 1 cm)

Original Lsg 50%

5.86

concentrated permeate extinction in

Lo solution

from original "

25.0

The concentrated permeate, which is tasted in 4% solution, is characterized by a full-bodied, strong roast meat flavor. " Compared to the original L _0-sung, the permeate has a slightly lower burnt flavor, the fried meat-like flavor is unchanged

Claims (1)

Invention ar; e v. above 1, A process for decolorization of foods, preferably meat flavor concentrates and other products that contain Maillardprodukte caused by the preparation, which arise from a thermal treatment of amino acids, carbohydrates and specific sulfur compounds, while "maintaining the flavor character, characterized in that from the aqueous Solution of Products Substances with a molecular weight greater than 500 to 5000 _s, preferably 1000, are separated » 2 "method according to item 1, characterized in that the separation was carried out by means of ultrafiltration Process according to items 1 and 2, characterized in that the products to be decolorized are diluted with Y / water to a solids content of 0.5 to 25% by weight, preferably 5 to 10% by weight, the solution optionally mechanically-degreased and then ultrafiltration with a membrane filter having a pore size of 0.5 to 100 nm, preferably 1 nm at a "filtration pressure of. 1'bi 2? 70 kg / cm, preferably 2 to 5 kg / cm * _{s is} made « 4 ". The method of item 2 and 3, characterized in _{S 9} that the filtration residue is washed out by continuously zutropfendes water during the ultrafiltration process "