DD211036A3 - PROCESS FOR PRODUCING PREPARED FOOD - Google Patents

Abstract

Process for producing brewed foods by beta-D-configured carbohydrates. Food raw materials or products made therefrom or additives used in this context are frequently prepared by humans for human consumption by thermal processes such as roasting, frying, grilling, baking, frying and cooking. The reaction between amino acids, peptides or proteins, especially with mono- and disaccharides, leads to the formation of brown melanoidins and in parallel to flavorings. The mentioned non-enzymatic browning reactions generally require a high energy input depending on the product and, in addition, are associated with a high loss, especially of essential amino acids, over a period of time. Do you now d. For browning products beforehand certain amounts of beta-configured carbohydrates, then because of the reduced time required for the Braeunungsprozesse saves energy and consumption, especially on essential amino acids reduced to a minimum. Thus, adding to the products to be browned, prior to thermal treatment, 0.25-1% of particular beta-D-glucose, but also beta-D-lactose, e.g. For the purpose of producing sauerkraut stock or meat flavor concentrate or un-browned processed products of potatoes, it is possible to achieve a considerably shorter formation of bruised and flavored substances compared with the methods used in the presently practiced methods.

Description

Process for the preparation of browned foods

The invention relates to a process for the preparation of tanned foods by thermal reaction of carbohydrates and proteins or their cleavage products. The invention is based on the idea that from time immemorial in the food industry known and used nichtenzymatisch tanning z.3. when roasting, frying, grilling, baking _s roasting and cooking to optimize «

C harakterist ik the__bgkannten. technical, sehenLös.unggn

It is known that when baking bread and other pasta, when roasting ₃ cooking or grilling meat or fish, when frying Kartoffeiprodukten, when preparing sauces, when roasting barley malt, when drying or concentrating milk by thermal stress of corresponding raw materials (150-250 ⁰ O, 423-523 K above 3O 6O minutes) elements brown colored Pig and flavorings are formed / UA et SSKIN as "Biochemistry of Food", Dr _3, A ₈ Huthing-Verlag, 1976 Heidelsberg ; JE ₉ Hogdes "Chemistry and physiology of flavors", Avi-Publ. Connecticut, Westport 1967 | W.-J. Uhdes "For nutritional physiological evaluation of protein-carbonyl reaction products", Potsdam-Rehbrücke 1978 / ·

It is also known that when heating amino acid mixtures or protein hydrolysates with carbohydrates, usually glucose and less pentoses or sucrose, at 150-200 C.

(423-473 K) Meat flavor concentrate of various provinces receives. The manufacturing processes are described in the literature, typical ones may be mentioned! DB-PS 143 205, 139 514 »DT-PS 1105 697, 1124 798? US Pat. Nos. 2,934-W, 3,316,099, 3,394,017, 3,524,747, 1951,514, US Pat. No. 2,220,530} DT-AS 1127 193, 1517 100, 1767 138, 3524 747, DT-OS 2161 511, 2335 464, 2528 740; HU-PS 163 876 j PO-PS 159 297 $ KL-OS 2731 904; Sl-PS 129 153, SW-OS 2703 742? CH-AS 2149 682, 2149 700, 2246 032j OH-OS 2546 008, 2546 035? JA-OS 2621 464j SU-OS 2412 552. Furthermore, it is known that sauces or sauces basic funds can be obtained from bone parts by roasting processes in the already mentioned temperature range / L. Mateevs Mesopromislenost bjuletin ^, 6-10, 20-23 (196); H. Sielaff, A. Baier and E. Haack's Meat ^ 2 »114-15 (1980); R. Schäpe and A. Hehls "Development of technical-technological parameters for the production of sauces and use of bone material" ⁸ , diploma thesis, Humboldt-Universität zu Berlin 1981 / "

These processes are based on the time-dependent thermal reaction of proteins and carbohydrates as biopolymers or monomers thereof (MAILLARD reaction). The relevant basic processes have hitherto been modified insofar as desired aroma notes could be produced thereby. Maintaining the sugar component and the technological conditions, especially sulfur-containing compounds were added / DE-PS 143 556, 146 002; OH-OS 2851 908, 2546 606j OH-AS 2161 5115 KL-AS 1692 794, 2108 556; US-OS 2857 293, 2408 092; US Pat. Nos. 2,426,865, 2,417,385, 2,225,285; DT-AS 1127 193, 1105 697, 1124 798; DT-AS 1767 138, 1517 100; DT-OS 2161 511ί US-PS 2934 437, 3316 099, 3524 747 /.

The importance of the type of carbohydrate component (s) in the IvIAILLARD reaction, which is disadvantageous, is not assured. Empirical experience has shown that pentoses containing proteins or amino acids generally undergo faster nonenzymatic tanning than hexoses and oligosaccharides. / G »P. Eiliss Adv. Carbohydrate Chem. 14, 63 (1959); H. Hashiba, J. Koshiyama and D. Punkushima "Protein

Crosslinking Nutritional and Medical Consequences "(Ed. M. Priedemann), Advances in Exp. Med. And Biol.", Plenum Press Few York and London 1977. "Vole 86 B, p. 419" DT-OS 2161 5111 DT-AS 1517 100 * 1127 193 / · The influence of sugar configuration and conformation on non-browning has not been investigated so far *. Consequently, the resulting consequences for a possibly more nutritionally favorable and energy-saving management of the technological process could not be drawn *

Object of the invention ^

The aim of the invention is to reduce the hitherto necessary heating temperatures and / or times for the production of browned foods with at least comparable flavor quality, thereby also reducing the nutritional disadvantages associated with the hitherto known methods of etching enzymatic browning,

Explanation of the essence of the invention

The object of the invention is to run the non-enzymatic browning of food faster without additional Yerfahrensschritte, with less energy and with a good flavor quality. According to the invention, the known and technologically used Maillard processes for the preparation of tanned foods such as roasting, frying, grilling, baking, frying, cooking, sauces and Fleiseharomakonzentratzubereitung thereby improved or redesigned that the proteins (in the food raw materials) or amino acids ß-D -configured monosaccharides, mainly ß-D-glucose, and / or disaccharides are added and the mixture target according to a non-aqueous medium such as n ~ 0ctanol (model reaction) or lard ™ time and temperature dependent (at 100-200 ⁰ 373-473 G K) is heated for 10-30 minutes.

The invention is based on the finding that deviations from the continuous carbohydrate decrease during the MAILLARD reaction to the different reactivity of the d> -

», 4 -

and β> -form of the sugars relative to the amino components (proteins, amino acids). Thus, the empirically found and described in the literature series of reactivity of carbohydrates in the MAILLARD-Seaktion can be explained in the respec conditions medium proportion between their <so and ß-form. For steric reasons, the latter react faster than such sugars with an a, e arrangement of the hydrosygroups on C atoms 1 and 2 (usually

Bye-bye games!

S ^e i ^s -2 ^ 1-.1j. Preparation of sauce base

wetä & 100 g bone meal with a water content of 15 ~ 20% Vwith 20 g

Lard at 180 ⁰ G (453 K) roasted for 20 minutes with occasional turning in a pan or a pot of suitable size, then adding the amounts indicated in Table 1 below, based on 120 g of raw material, ß ~ D ~ glucose or comparatively After re-roasting (times see Table 1), the mixture is quenched with 400 ml of water and the aqueous phase is poured off as a sauce base.

Table 1j Preparation parameters and characteristics of the sauce base

Additions (%) D-glucose D-glucose

Rust tanning time intensity (min) at -

Characteristic ik

Sensory smell Geschmac

30

0.32

slight frying smell

light fry greasy

0.25

0.25

10 10

0.61 0.77

analogous

analogous

analogous * analog

(amplified) (amplified;

0.50 0.50

0.50

10 10

1.25 1.39

0.70

Roast - smell moderate roast strong frying smell Brateng Roast - smell Brateng

I ₉ OO

1.00

10

10

• 1.89

Powerful Bra Teng, roast smell

very strong, very fry

Brateng *

Be_is £ Ljel__2j_ Frying potato slices

Potato slices (chips) are fried time-dependently in a fat or Octanolpha se at 140 ⁰ C (413 K) comparatively with the addition of ß-D-glucose (0.1%, based on the amount of hides) or without addition., The results of the browning reaction in Table 2.

Table 2s Evaluation of potato chips in model experiments

Time chip color

(Min.) In n-octanol in n-octanol / β-D-glucose

5 light yellow yellow-brown

10 yellow brown

15 dark yellow dark brown

Model tanning in n-octanol

Arabinose, galactose and mannose and their comparatively ßkonfigurierten forms are reacted at 100 ⁰ C with phenylalanine in n-octanol. The tanning intensity is monitored time-dependently at yL ss 430 nm. The results of nonenzymatic browning are summarized in Table 3 »

TABLE 3 * Time-dependent browning of the mixture phenylalanine / monosaccharide C concentration: 10 M) in n-octanol

at 100 ⁰ C Extinctions (measured values Inose galactose ß-D-shape χ 1000) 30 Time ß-D-shape D form 30 mannose 50 (Min.) Arab 25O 20 55 100 D form 510 40 110 150 15 80 720 75 165 230 30 275 920 120 23O D-shape ß-D-form 290 45 460 1100 160 350 15 410 60 620 13OO 220 400 30 460 75 800 1350 250 480 50 90 1000 1450 320 70 105 1150 100 120 1200 165 270 320

Claims (4)

Erf indongsans pruch.  1. A process for the preparation of tanned foods by MAILLARD reaction of carbohydrates and proteins or »their components, characterized in that the broths to be made Lebens¬ or raw materials produced therefrom or used in this context as additives carbohydrates in the ß-configured form or mixtures added by them and the thus treated approaches are thermally stressed. 2. The method according to 1, characterized in that the raw material to be browned food s, preferably Kartof · ¹ -ferteilen, Gerealien or their ground products, meat or pieces of meat or bone parts and dairy products up to 1%, preferably 0.5%> hexoses , Especially glucose, or disaccharides in the β-form, based on the mass of the raw materials mentioned, added and these compositions are heated at 100-200 ⁰ G for 10-30 minutes. 3. The method according to 1. and 2., characterized in that to be browned food raw materials carbohydrates of the ß-form in a relevant medium, preferably n-0ctanol or fats, especially lard, we added, rden and the resulting mixture is heated time-dependent , 4. Method according to 1, characterized in that the known amino acids or mixtures thereof β-configured carbohydrates, especially mono- and / or disaccharides in the ratio 1: 1 at 10 ~ -1 molar batches, preferably -2
10 molar, and these mixtures are heated in a rele vant Li ed ium primarily at 120-14O ⁰ O.