DE102005025193A1 - Browning of food - Google Patents

Abstract

The present invention relates to the browning of foods. In particular, it teaches the use of erythrulose to produce a food which, when heated, undergoes browning, the erythrulose contributing to the browning of the food. The invention further relates to a process for the preparation of foods in which erythrulose is added before heating, and the food obtained by this process.

Description

The The present invention relates to the browning of foods. Especially does she teach the use of erythrulose for the manufacture of a food, when heating a browning whereby the erythrulose contributes to the browning of the food. Further the invention is a process for the preparation of a Foodstuff in which erythrulose is added before heating, and the food obtained by this process.

The Formation of the brown color of cooked, especially fried and baked foods is based on the so-called Maillard reaction attributed to also as nonenzymatic tanning referred to as. This describes the reaction of reducing Sugars with peptides and amino acids, in the course of which brown pigments are formed. The Maillard reaction typically takes place only at temperatures above 80 ° C and is characterized by high pH values favored.

In order to achieve an appealing tanning of foods, in particular baked goods, in the prior art in particular sugars such as sucrose, glucose, lactose, maltose, invert sugar or fructose, but also sugary preparations such as glucose or fructose syrup, invert sugar syrup, malt or malt extracts of various cereals or milk derivatives used ( DE 38 40 586 ). Another way to enhance tanning is to add amylotic enzymes, especially alpha-amylase, beta-amylase or amyloglucosidase, which increase the concentration of reducing sugars. The addition of amino acids or proteins, which are necessary as reactants in the Maillard reaction, can enhance the tanning (US, 4,448,791). Furthermore, the color formation can be improved by increasing the pH, for example by adding alkaline salts of sodium, potassium or calcium or by immersing unbaked dough pieces in solutions of these salts ( US 4,735,812 ). Long baking times and / or increased heating or high temperatures ( US 4,904,490 ) also lead to increased browning.

all This method inherent significant disadvantages. sugars usually cause a distinctly sweet taste. Many sugars are also metabolized by yeast so that it is not possible the fermentation power from the tanning to separate. Although lactose has a low sweetness and is also from yeasts not fermented, dissolves However, in lactose intolerant people digestive problems. Malt products give food a typical malt flavor. Change enzymes the dough properties, especially with long storage of the raw Doughs, so that they can not be used in any amount.

The Formation of acrylamide due to thermal action on carbohydrate-containing Food, such as cereal or potato products, is now the focus of consumer criticism. Acrylamide is a while the Maillard reaction V. A. from the amino acid Asparagine and reducing sugars formulated substance suspected is about to be carcinogenic. Large amounts of acrylamide will be especially at high temperatures (> 180 ° C) (Rosen et al., 2002, The Analyst 127, 880-882, Mottram et al., 2002, Nature 419, 448; Stadler et al., 2002, Nature 419, 449).

A particular challenge is the achievement of an optimal tanning of Products that are only pre-cooked or partially baked by the manufacturer and by the consumer z.T. baked or cooked with household appliances Need to become. Size The tanning of food, which is difficult, also presents difficulties in microwave ovens be cooked.

Therefore now the task of the skilled person, an alternative method for tanning to develop from food. This procedure avoids the known in the art problems.

These The object is solved by the subject of the claims. The present invention is directed to a method of producing a food, when heating a browning subject to the food before heating Erythrulose added. The invention also relates to the use of erythrulose for producing a food which undergoes browning when heated, wherein the erythrulose for tanning of the food contributes.

Prefers The food is heated after addition of erythrulose, whereas while heating the desired one browning is reached. Alternatively, by the addition of erythrulose to produce a food precursors which, when heated, e.g. by the end user, to be browned. As a tanning is in the context of the invention denotes the formation of brown color pigments, the tanned Give food a golden or brown color. The desired degree of browning is different and besides the taste of the consumer e.g. dependent on the food produced. Especially for baked goods is an appealing tanning a decisive quality feature, whose achievement is improved with the invention. The degree of browning let yourself visually determine and compare. For this purpose, standardized are preferred Baking experiments (ICC standard method 191 (International Society for grain chemistry and technology)) used. The invention thus relates to the use of Erythrulose for tanning a food that undergoes browning when heated.

there The conditions of heating (time, temperature, etc.) become so selected that the desired degree of browning is reached. By the addition of erythrulose can be at the same Time of heating a stronger browning or the same degree of browning after shorter Time of heating can be achieved. Alternatively, at the same Temperature of heating a stronger browning or the same degree of browning be achieved at a lower temperature of heating. The present Invention thus also provides a method for reducing the time and / or temperature of heating a foodstuff when heated browning subject to, available, without the tanning of the food is reduced. In addition to the shorter time required This also means a reduction in the energy requirement, the economic is advantageous.

erythrulose is a natural one Sugar with reducing properties, in red vegetables or red fruits occurs. Erythrulose is characterized by a strong tendency to Maillard reaction, involving erythrulose already at 40 ° C runs at a significant speed. Furthermore, it has erythrulose no sweetening effect. Erythrulose can be L-erythrulose and / or D-erythrulose become. Erythrulose may also be referred to as 1,3,4-trihydroxy-2-butanone become.

The production of erythrulose, for example by fermentative processes, is known in the art (eg US 6,451,293 , WO 01/42483). Erythrulose is commercially available, eg from Dr. Ing. Rieks GmbH, Uetersen, Germany.

Erythrulose is known as a component of self-tanning products, which are supposed to effect skin toning without exposure to the sun (eg GB 9549020 , WO 98/38977). In particular, the penetration of erythrulose into deep skin layers and the uniform distribution of importance.

In the food industry, the use of erythrulose or erythrose, for example for the production of an anti-caries chewing gum is known (US Pat. US 5,294,449 ).

Surprised It has now been found that erythrulose is used to achieve a tanning of Foods that are subject to browning when heated, especially is advantageous to use. The inventive method for browning a Food has the unexpected effect that the acrylamide concentration in that browned by heating Food is reduced. In this case, a reduction of the acrylamide concentration at the same degree of browning be achieved.

In front For some time, the formation of acrylamide in the Maillard reaction between amino acids and reducing sugars in fried, fried and baked Food detected. The emergence of acrylamide is here proportional to the tanning food (Rosen et al., 2002, The Analyst 127, 880-882; Mottram et al., 2002, Nature 419, 448; Stadler et al., 2002, Nature 419, 449).

There is no evidence in the art of reduction of the acrylamide concentration by use of erythrulose. Heretofore, to reduce the level of acrylamide, for example in cereal products or potatoes, a reduction in browning during baking or frying is suggested (Dybing et al., 2005, Food and Chemical Toxicology 43, 365-410). The reaction in the Maillard reaction, in which acrylamide is formed, can be reduced, for example, by mixing the amino-containing compounds with ascorbic acid and / or vitamin C ( DE 103 16 998 ). Furthermore, for example, potatoes with a lower concentration of asparagine or on reducing sugars, ie on starting materials of the Maillard reaction, could be selected, since a higher sugar concentration leads to more acrylamide (Becalski et al., 2004, J Agric Food Chem , 3801-6). For bread dough, the addition of asparagine increases the acrylamide concentration. A stronger browning of the bread increases the acrylamide concentration, the addition of asparagine and fructose increases the Browning not significant, but increases the acrylamide concentration (Surdyk N, et al., 2004, J Agric Food Chem. 52, 2047-51)). In another study (Biedermann, M., Grob, K., 2003, Communications for food hygiene 94, 406-422), the influence of fructose, glucose and asparagine and ammonium carbonate on the formation and elimination of acrylamide is examined. The formation of acrylamide is proportional to the concentration of the reactants of the Maillard reaction. Studies on potatoes and potato products (Chuda et al., 2003, Biosci Biotechnol Biochem 67 (5), 1188-1190, Amrein et al., 2003, J Agric Food Chem. 51 (18), 5556-60) suggest that a higher sugar concentration correlates with a higher acrylamide concentration in the fried product.

In the context of the present invention, in particular baking, frying, grilling, frying or cooking in the microwave is referred to as heating. Even when heated by boiling or steaming, browning is achieved with erythrulose. Supplementary methods are known in the art to achieve browning of foods even under conditions unfavorable to browning, such as microwave cooking (eg US 4,904,490 , U.S. 4,448,791, US 4,735,812 . EP 0 469 086 ). These methods can be combined with the method of the present invention.

Even at temperatures of 40 ° C or more may already be a Maillard reaction using erythrulose drain and thus a tan of the product, but in general is more intense heating to cook the food and to achieve the desired browning level meaningful. Heating is therefore preferred, depending on the food to be heated at temperatures of 100 ° C or more, from 120 ° C or more, especially at 120 ° C up to 220 ° C, 140 ° C to 200 ° C, 160 ° C to 190 ° C, 160 to 180 ° C or 175 ° C or less instead of.

in the Framework of the present invention may be food for consumption suitable goods or their precursors. A tan plays especially in baked goods, potato products, meat or breaded Food a role. Thereby, e.g. aesthetic or tasteful reasons for the Desire for browning the food will be crucial.

Prefers is in the context of the present invention foods erythrulose added that does not contain erythrulose naturally before or to which such foods are attached are. Erythrulose comes e.g. in red vegetables or red fruits of Nature out front, like beetroot or raspberry.

Prefers Add to the food added to the erythrulose no dyes or coloring ingredients, and the food is only during of heating browned. In a preferred embodiment In the invention, the foods are not chocolate or cocoa or foods containing them.

Under "baked goods" are e.g. Loaf, Bun, Cake, pastries or to understand biscuits. Baked goods are typically used Made of flour, this can come from different grains, e.g. Wheat, rye, barley, oats, corn, rice or combinations from that. Baked goods are generally baked in an oven. Bakery products can sweet or spicy be. biscuits are e.g. Muffins, pretzels or the like. The term food includes in the context of this invention always precursors of the for consumption suitable goods. Besides the finished baked goods are therefore e.g. Dough pieces, doughs or baking mixes. Also baking additives, the Erythrulose, optionally in combination with amino acids, proteins, other sugars, sugar alcohols and / or enzymes within the scope of the invention posed.

By "potato products" are meant e.g. fries fries, croquettes, fried potatoes or potato chips. Also, the corresponding precursors, e.g. not fried yet or just pre-cooked fries, croquettes or potatoes treated with erythrulose are provided by the invention. Upon subsequent heating, the erythrulose causes a increased Browning. Potato products are generally fried in hot oil or fried.

In general, it is possible to prefix the food first, then add the erythrulose and then continue to heat the food. Storage or transport of the erythrulose-treated food is possible below 30 ° C or under conditions appropriate to the food. The food can also be frozen after the addition of erythrulose to increase its shelf life. One example is French fries, which are treated with erythrulose in a raw or semi-cooked state, packaged and stored frozen and / or transported. Frying before consumption can then be done at lower temperatures and / or for a shorter time than without erythrulose to achieve the desired tanning would be necessary. The French fries obtained according to the invention have a lower acrylamide concentration than conventional French fries of the same degree of browning. Similarly, precursors of baked goods, eg dough pieces for bread or rolls, can be pretreated with erythrulose and cooled or frozen.

The Erythrulose can be added to the food by adding it mixed with the food. For example, in baked goods the erythrulose with the dough, especially the dry ingredients of the Doughs, to be mixed. As a tanning only on the surface of the However, it is sufficient to erythrulose on the surface of the food. This can be done by adding an aqueous solution of erythrulose spray on the food or spread on it or immerse the food in the solution. That's it an erythrulose solution suitable, having a concentration of 800 g erythrulose / L or less in particular from 2 to 800 g of erythrulose / L.

To the addition of erythrulose, the food has an erythrulose concentration from about 0.01 to about 5%. The stated percentages refer Unless otherwise stated, the total weight of the food with the addition of erythrulose. The food preferably follows the addition of erythrulose an erythrulose concentration of about 0.1% to about 5%, more preferably from about 0.1% to about 1%. The concentration of erythrulose is directly related to the degree of browning obtained correlated. For baked goods, it is recommended before baking 1 to 5% erythrulose, based on the amount of flour added to the dough. A suitable erythrulose concentration to achieve the desired browning level let yourself easily determined by experiments.

Provided the food does not contain a substantial amount of proteins and / or amino acids contain, they should be added to an efficient To ensure the Maillard reaction. Preference is given here especially other amino acids as asparagine, to prevent the formation of acrylamide. An addition of amino acids or proteins can be the tanning strengthen However, it is not necessary in the context of the invention.

Further can The foods in combination with erythrulose also have other sugars and / or sugar alcohols are added. Suitable other sugars are glucose, fructose, mannose, galactose, arabinose, xylose, sorbose, Tagatose, maltose, sucrose or lactose or the sugar alcohols sorbitol, Xylitol or mannitol. In combination with erythrulose can continue Enzymes are added. Suitable are e.g. alpha-amylase, beta-amylase, iso-amylase, amylglucosidase, pullulanase, endo-peptidase and / or exo-peptidase. Preference is given to the other additives with the Erythrulose added together.

object The invention also relates to foods produced by a method according to the invention made using erythrulose. If this Foods that have not yet been heated and thereby browned typically exhibit Erythrulose in a concentration of 0.0001 to about 5%. Already through Heating tanned Food, can unreacted erythrulose. Further, they have the erythrulose reaction products the Maillard reaction in appropriate concentrations. The Concentration of erythrulose or erythrulose reaction products is preferably about 0.01 to about 5%, most preferably about 0.01% to about 1%.

If Erythrulose on the surface of the food, the food has erythrulose or erythrulose reaction products especially on its surface. If the erythrulose has been mixed with the food, it will be lost heating in its central area rather Erythrulose, in the border area however, erythrulose reaction products.

erythrulose is preferably detected by HPLC methods, for example described in Vasic-Racki, D. et al. (2003) Bioprocess Biosyst Closely. 25, 285-290.

The described embodiments and the following examples are intended to illustrate the present invention.

By "erythrulose" is meant in the following erythrulose syrup with an erythrulose content of 80g in 100g. For some experiments, aqueous dilutions were prepared to spray the erythrulose. The concentrations given refer to the erythrulose syrup. The erythrulose ent came from the fermentative production of Dr. Ing. Rieks GmbH, Uetersen, Germany.

1. Baguette rolls out frozen dough

1.1 Use of erythrulose in the dough

It Erythrulose-containing dough pieces were prepared (Composition see Table 1, the numerical values are given in grams to 100 g of flour). The rolls obtained from this by baking showed one opposite the non-erythrulose-containing comparative sample with the same frozen, Cooking and baking conditions (kneading for 30 minutes and incorporation of erythrulose, Dough quenching 5 min, intermediate cooking 5 min (dough temperature 28-29 ° C), 60 pieces min (dough temperature 28-29 ° C), Freeze storage at -18 ° C, thawing from -18 ° C to 28 ° C over 6 hours, Baking for 20 min at 190 ° C,) a much better browning on.

Table 1: Baguette rolls of frozen dough pieces with erythrulose

1.2 Application of an erythrulose solution the dough piece

With In the recipe in Table 2, dough pieces were prepared (the numerical values are in grams, relative to 100 g of flour, with the exception of Value for the concentration of erythrulose solution), followed by one aqueous Erythruloselösung so sprayed or in the case of 100% erythrulose (syrup) with the brush that was the surface Completely was moistened. The dough pieces were frozen before baking. The preserved rolls had the same freezing, cooking and baking conditions (see above) across from the non-erythrulose-containing comparison sample a significantly better browning on.

Table 2: Baguette rolls of frozen dough pieces with sprayed erythrulose solution

2. Baguette rolls, partly baked

2.1 Use of erythrulose in the dough

With following formula (Table 3, the numerical values are given in grams, based on 100 g of flour) Erythrulosehaltige dough pieces were prepared and subsequently partially baked. The resulting from re-baking buns showed at the same cooking and baking conditions one compared to non-erythrulose-containing Comparative pattern on a much better browning.

Table 3: Baguette rolls, partly baked, with erythrulose

2.2 Application of an erythrulose solution the dough piece

With the recipe according to the table 4 dough pieces were prepared (numerical values are given in grams, based on 100 g of flour, with the exception of the value for the concentration the erythrulose solution), partially baked and then a 1% aqueous Erythruloselösung so sprayed or in the case of 100 Erythrulose (syrup) with the brush, that the surface Completely was moistened. The rolls were preserved by baking at the same cooking and baking conditions one compared to non-erythrulose-containing Comparison pattern significantly better browning on.

Table 4: Baguette rolls, partly cooked, with sprayed erythrulose solution

3. Muffins with cocoa and chocolate

With the following recipe (Table 5, the numerical values are indications in grams, based on 100 g of flour) muffins were prepared. in the Compared to the reference sample showed a stronger brown coloration with rather reddish as a greyish one Volume.

Table 5: Muffins

4. reduction the acrylamide formation

Bread rolls were prepared according to the recipe of Table 1. Erythrulose was with 0.1 or 5% (calculated on flour) added. The bread rolls were otherwise identical baking conditions by varying the baking time to the same degree of browning baked, with the rolls served without erythrulose as color reference. The bread roll was founded by the IGV (Institute for Cereal processing GmbH, Bergholz-Rehbrügge) after in cereals, Mehl, Bread 57 (2003) 5, pp. 274-278. The results shown in Table 5 show a reduction acrylamide formation with increasing amount of erythrulose added.

Table 6: Acrylamide formation in the bark of baguette rolls with erythrulose (baking temperature = 190 ° C, bark thickness = about 3 mm)

5. French fries, deep-frozen

Commercially prepared potato strips were dipped in a 1% erythrulose solution, drained off and then deep fried until the same degree of browning as not with Erythrulose treated potato strips was scored. It revealed a 5-15% less cooking time.

6. Hard biscuits

hard biscuits were according to the recipe in Table 7 (the numerical values are given in grams, based on 100 g of flour) and undifferentiated with Eythruloselösungen Concentration (Table 8). With the same baking conditions (Kneading: 30 min at 40 ° C in the Farinograph, dough rest 5 min, tour three times, roll out to 1 mm, 5 minutes dough rest, cut out or cut out rectangles (for example 4.5 cm × 6 cm), Cover with erythrulose, bake for 8 min at 210 ° C.) Show the biscuits with erythrulose a significantly stronger browning (Table 8).

Table 7: hard biscuits coated with erythrulose solution

Table 8: Browning of hard biscuits coated with erythrulose syrup (solution)

7. Breaded foods

breaded Food preparations containing fish, meat, vegetables or Contain fruit, and the erythrulose in the breading or on their surface sprayed included, fried or fried also show a comparison for the reference without erythrulose increased tanning.

Claims (19)

Use of erythrulose for the preparation of a Food, which undergoes a browning when heated, the Erythrulose for tanning of the food contributes. Use of erythrulose to reduce acrylamide concentration in a food that undergoes browning when heated. Process for the preparation of a foodstuff on heating a tan subject, characterized in that the food before adding erythrulose to the heating. Process for reducing the acrylamide concentration in a food which undergoes browning upon heating, characterized Erythrulose is added to the food before heating. Use and method according to claims 1 to 4, characterized in that the food is heated. Use and method according to claim 5, characterized characterized in that at the same time of heating a stronger degree of browning achieved or the same degree of browning after a shorter time heating is achieved. Use and method according to claims 5 and 6, characterized in that at the same temperature of heating a stronger one browning is achieved or the same degree of browning at a lower temperature heating is achieved. Use and method according to claims 5 to 7, characterized in that at the same degree of browning, a reduction of the Acrylamide concentration of the browned by heating food reached becomes. Use and method according to claims 1 to 8, characterized in that the food is baked goods, potato products, Meat or breaded foods are. Use and method according to claim 9, characterized characterized in that the baked goods bread, rolls, cakes, pastries, biscuits, Dough pieces, doughs or baking mixes are. Use and method according to claim 9, characterized characterized in that the potato products include french fries, croquettes, Fried potatoes or potato chips are. Use and method according to claims 1 to 11, characterized in that the erythrulose L-erythrulose or D-erythrulose is. Use and method according to claims 1 to 12, characterized in that heating baking, roasting, grilling, Frying or cooking in the microwave is. Use and method according to claims 1 to 13, characterized in that the food is vorgart vorgart, then add the erythrulose and then continue the food heated. Use and method according to claims 1 to 13, characterized in that the Erythrulose is added by you mixed them with the food or on the surface of the Applying food. Food produced by a process according to the claims 3 to 15. Food according to claim 16, characterized that it contains erythrulose or erythrulose reaction products in one Concentration of about 0.01 to about 5%. Food according to claims 16 and 17, characterized that it contains erythrulose or erythrulose reaction products in one concentration from about 0.01 to about 1%. Food according to claims 16 to 18, characterized that it has erythrulose or erythrulose reaction products on its surface.