DD146002A1 - METHOD FOR PRODUCING MEAT AROMA CONCENTRATES - Google Patents

Abstract

The invention relates to a process for the preparation of meat flavor concentrates using protein hydrolysates, carbohydrates, certain sulfur-containing compounds and organic acids by thermal reaction. Meat flavor concentrates are intended for flavoring food. The aim of the invention is to reduce the need for the reaction cysteine use without having to accept the taste disadvantages. The object of the invention is therefore to show special process conditions to achieve this goal. For the process of this invention, it is essential that the thermal reaction of the starting components be coupled with cathodic reduction. The solids content of the reaction mixture is 20 to 80%, preferably 50%, the voltage is between 2 to 220 V, preferably 140 V and the Elektrizitaetsmenge is 72 to 7200 Coulomb, preferably 720 Coulomb, based on a certain amount of reaction mixture.

Description

 -f- 215761

Inventor: Dipl.-Chem. Manfred Specht

Process for the preparation of meat macronzentraten

Application of the invention

The invention relates to a process for the preparation of Fleisoharoraakonzentraten using protein hydrolysates, carbohydrates, certain sulfur-containing compounds and organic acids by thermal reaction. The Fleischaromakonzentrate are intended for the flavoring of foods, in particular for the flavoring of vegetable protein structures, for the production of gravies and soups.

Characteristic of the known technical solutions

Numerous methods are known for producing simulated meat flavor concentrates by a Maillard reaction using amino acid mixtures, in particular protein hydrolysates, monosaccharides and cysteine, for example, from the specifications GB-PS 1 058 624, 1 127 o93, US Pat. No. 1,767,138 With the aid of these processes, it is possible to produce taste-satisfying products. All processes in which cysteine is the sole source of sulfur are disadvantageous, expensive due to the high price of cysteine and therefore uneconomic.

to be mixed.

Therefore, numerous attempts have been made. Cysteine, e.g. by cystine ^ completely or partially replaced by cheaper sulfur compounds without taste disadvantages. An attempt is made to hide or eliminate the resulting loss of sensory quality by adding auxiliaries. The patents DE - AS 1 692 679, US Pat. No. 3 394 016, SU - PS 291 395 use, in addition to inorganic and organic sulfur compounds, organic acids such as citric acid, lactic acid, V / acid, propionic acid, acetic acid, adipic acid or fumaric acid.

In US Pat. No. 3,642,497, the cysteine is replaced by inorganic sulfur compounds, the ratio of sulfur compounds to pentoses having been optimized in order to obtain a satisfactory roast meat flavor. U.S. Patent No. 3,645,754 attempts to produce a roast meat flavor using optimized weight ratios of the organic sulfur compounds, the inorganic sulfur compounds and the carbohydrate components. In DE - AS 1 517 052 it is proposed to use, in addition to inorganic and organic sulfur compounds, various keto compounds, such as pyruvic acid or dihydroacetone. In DE-AS 1 792 563 and DE-AS 1 692 810 cysteine is replaced by inorganic and organic sulfur compounds, at the same time furanones, lactones and nitrogen compounds such as ammonia. Guanidines, amines, urea added for flavor enhancement.

In DE - AS 2 149 682, methionine serves as source of sulfur, organic acids being used as flavoring agents. The use of various sulfur compounds that easily release hydrogen sulfide, in DE-AS 2 014 477 in addition to certain

Pentoses and hexoses are recommended.

In evaluating the state of the art, it should be noted that virtually all organic and inorganic sulfur compounds with negative polar sulfur have been proposed as cysteine substitutes for meat flavor concentrate production. ^5, however, are all processes in which the sulfur source is not cysteine, suffer from the decisive disadvantage that the sensory quality of meat flavor concentrates is unsatisfactory.

In U.S. Patent No. 3,595,678, it is proposed to improve the reproducibility of meat flavor concentrate preparation by subjecting the Maillard reaction to pressure hydrogenation at a hydrogen pressure of 5-15 MPa (50-150 Kp / cm) using a Rai ) ay-nickel catalyst is controlled. However, this process suffers from the disadvantage of being expensive and uneconomical because special pressure autoclaves and catalyst nickel are required.

Object of the invention

Il II 'Τ *

On the one hand, since cysteine is the sulfur compound most suitable for meat flavor concentrate manufacture, but on the other hand is expensive and poorly available, the object of the invention is to reduce the necessary cysteine use without having to suffer from taste disadvantages.

Exposition it d V / es s of the invention

The object of the invention is to identify special process conditions which, when using the required starting materials, reduce the use of cysteine. According to the invention, meat flavor concentrates are used

are prepared by protein hydrolysates, carbohydrates, preferably glucose, cysteine and in other Ausführungs.formen organic acids according to the invention, preferably lactic acid, as the siphonic off-releasing substances, preferably sodium sulfide, mixed, with a solids content of 20-80 fo , preferably 50 fo, is adjusted with water and the thermal reaction is coupled with a cathodic reduction.

For the cathodic reduction, by the described reaction mixture, which is brought to a weight of 100-1000 g, preferably 100-500 g, at a voltage of 2-220 V, preferably 140 V, an amount of electricity of 72-7,200 Coulomb, preferably 720 coulombs, corresponding to an amount of electricity of 0.01 to 1 amp in 2 hours, preferably 0.1 amp in 2 hours. According to the said quantities of electricity are thereby

3 9 - 940 cm hydrogen released electrolytically.

By using the method according to the invention, the cysteine use compared to a procedure without cathodic reduction by 30 fo can be reduced without taste disadvantages occur. The reduction of the use of cysteine in the process according to the invention, as has been further demonstrated, is effectively supported by. complex use of a mixture of organic acids, preferably of the type of lactic acid and .Sheflemwasserstoffspspaltenden substances, preferably sodium sulfide. It has been found in extensive studies that a mixture of the two components in the ratio by weight of lactic acid / sodium sulfide pentahydrate of 4: 1 to 1: 2, preferably 1: 1, under the conditions of cathodic reduction can replace up to 40 fo of cysteine and that No sen-.sorischen disadvantages must be taken into account «. '· · · · ·

The invention is based on the knowledge known per se that cysteine belongs to the most reactive amino acids.

Cysteine is oxidized in aqueous solution, especially at temperatures around 100 ⁰ C in the air to cystine.

In extensive own experiments it was found that cystine is unsuitable as a sulfur source for the production of meaty aroma notes. It has further been found that the part of the cysteine which has been oxidized to cystine remains unaffected by the fleshharpia-forming reaction and can not subsequently be reduced to cysteine under the conditions of the Maillard reaction. Our own investigations led to the conclusion that the oxidation-related cysteine losses are dependent on the access of oxygen and can be measured via the redox potential. According to the invention, the oxidation-induced cysteine losses are avoided by the creation of reducing conditions during the Maillard reaction, preferably by a catalytic reduction or by nascent hydrogen. The importance of the influence of nascent hydrogen on the preservation of the cysteine for the flesh flavoring reaction was not foreseen.

A weight ratio of the components cysteine hydrochloride to amino acids that is favorable for the process according to the invention is between 1:70 and 1:10, preferably in the range of 1:90. The ratio of the components cysteine hydrochloride to sodium sulfide pentahydrate to lactic acid to amino acids becomes Values from 1: 1: 1: to 1: 4: 5: 120, preferably to 1: 3: 3: 120.

In the case of the same cysteine · feed, the meat flavor concentrates prepared according to the invention are distinguished from those produced without cathodic reduction by a pleasant roast meat-like taste, a lower whiteness and a lighter color, see the following table.

The reference numbers given in the table have the following meaning:

30 g of amino acids prepared from Caseinhydrolysat, "heated at pH 6 and a solids content γόη 50% by weight for 2 hours at 100 ⁰ C according to the specified conditions at reflux with stirring.

To 22

The absorbance is measured at 440 nm in a 1 × solution and in 1 μm layer thickness. ·.

To 3}. '

The redox potential is determined in 50% strength by weight solution, at pH 6, using a platinum electrode against a silver / silver chloride electrode.

The cysteitt hydrochloride / amino acid ratio is 1: 100.

Da.s cysteine hydrochloride / sodium sulfide / lactic acid / amino acid ratio is Λ / 3/3/120.

embodiments

157 6 1

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

Example 1 - - ^ -., *.,. * ·., - ..

30 g of amino acids, corresponding to 160 g of casein hydrolyzate having a solids content of 50% by weight, prepared by hydrochloric acid hydrolysis of casein and subsequent neutralization to pH 6.0 are mixed with

0 »3 g of cysteine hydrochloride and

7.0 g of glucose monohydrate.

The mixture is placed in a heatable Kathodeηraum, which is connected to the anode compartment via ein.Diaphragma and a 10 follow brine stream containing bridge. A voltage of 140 V is applied between the platinum cathode and the carbon anode, resulting in a current flow of 5 * 100 m A. Thereafter, the mixture is heated at 100 ^° C. for 2 hours with stirring,

The product has a strong roast meat-like taste. It does not taste hot.

Example 2

30 g of amino acids j according to Example 1 are mixed with

0.25 g of cysteine hydrochloride, 1.00 g of sodium sulfide pentahydrate, 1.50 g of lactic acid and 7 g of glucose monohydrate

and treated according to Example 1. The product has a roast meat-like, slightly hot taste.

Color value and redox potential of meat flavor concentrates depending on the

Reaction conditions. '. '. \ '

'1 ^) 2 ")

reaction conditions ^J Color value ^J Redox potential

Sulfur source: cysteine ⁴ ^ * 0.43 -30 mV

Tension: OY-

Quantity of electricity: ο C ^;

Sulfur source: cysteine ^J 0.21-90 mV

Voltage: 140 V Electricity quantity: 730 C

Sulfur source: cysteine, .and -> '*',

Sodium sulfide ^} .0.60 -20 mV

Voltage: OV

Electricity quantity: OC '

Sulfur source: cysteine and ~ \

Sodium sulfide ^J 0.51-1 * 00 mV

Voltage: 140V

Electricity quantity: 720 C ... , '

Claims (3)

OF INVENTION dung s claims. , "Process for the preparation of Fleischaromakonzentraten from protein hydrolysates ^ cysteine and glucose by thermal reaction, characterized in that the thermal reaction of the starting mixture with a cathodic reduction at 2 to 220.V, preferably 140 V, voltage and with an amount of electricity from 72 to 7200 Coulomb , preferably 720 coulombs, per 100 g. Reaction mixture with a solid content of '. 20 to 80 #, preferably $ 50>. 2. The method according to item 1, characterized in that a weight ratio of the components cysteine hydrochloride to amino acids of 1: 70 to 1: 110, preferably from 1: 90, is set. 3. A method according to item 1, characterized in that a weight ratio of the components cysteine-hydrobromide to sodium sulfide pentahydrate; to lactic acid to amino acids of 1: 1: 1: 120 to 1: 4: 5: 120, preferably 1: 3: 3: 120, is set. Hieizo.,. / L. $ 8ifeti tables