DE1692704B - Process for the production of solutions or powders with a meat-like odor - Google Patents

Description

attempt

A mixture consisting of 50 ml of a 5% aqueous ISS ^en ribose solution and 50 ml of a 5% aqueous solution of a casein hydrolyzate and a produktos mixture consisting of 50 ml of a 5% strength aqueous ^en Ribosephosphatlösung and 50 ml of a 5% strength aqueous solution of an ^en

A mixture of casein hydrolyzate product was placed in a corresponding autoclave lined with glass. These mixtures were subjected to the reaction under the conditions given in the table below and with continued stirring .

After cooling, the reaction products were aged for 2 days at room temperature (2O ⁰ C). Thereafter, the odor of the reaction products was subjected to an organoleptic sample test involving 10 experts. The results are given in the Tibelle below.

table

In the Belgian patent 546 848 a method for the production of a fragrance mass is proposed, which is suitable for creating a good roast-like smell and fragrance, whereby Ribose is reacted with amino acids. The fragrance produced by the above method is but quite unnatural compared to the smell of cooked meat.

In carrying out various studies for the purpose of discovering a method of manufacturing a fragrance mass, which gives off a far more natural smell, it was found that the individual Fragrance components of cooked meat have a relationship with amino acids and the ribose phosphate which are present in the meat because a saccharide forming the nucleic acid is not present in the meat as Ribose, rather than ribose phosphate, exists. Therefore, it was considered that a possibility could be given a fragrance component of this type using the Maillard reaction of Manufacture ribose phosphate with amino acids.

With this in mind, the reactions of ribose phosphate with different types of amino acid mixtures were examined examined in detail, and it was found that an appetizing fragrance component, especially for cooked meat, is formed from ribose phosphate and a protein hydrolyzate. In addition, it has been found that this reaction product has a significantly greater degree of unity gives off natural fragrance as the reaction product from ribose and amino acids.

The invention relates to a process for the preparation of solutions or powders with meat-like odor, which is characterized in that an aqueous solution of ribose phosphate together with an aqueous solution of a protein hydrolyzate (0.5 to 2 parts by weight of ribose on _β 1 part by weight of protein hydrolyzate) at 100 to 250 ° C in a closed vessel, the resulting solution is allowed to age for at least 24 hours and then optionally freeze-dried.

The following experiment is intended to demonstrate that the present, in particular a beef-like Fragrance containing fragrance mass is cheaper than the fragrance

Reaction conditions Time (min.) evaluation Ribosephos
phat temperature
( ⁰ C) 10 Ribose 2 120 20th 1 2 10 1 5 30th 180 20th 1 3 2

annotation

This test was carried out based on the evaluation method. That is, the above Grades represent the average of the evaluation given by the test subjects based on a Standards, with point 5 representing the highest (best) grade and point 1 the worst grade.

From the table above it is clear that good

average ratings were obtained on the fragrance produced by the reaction of ribose phosphate with dei.i Hydrolysis product was generated, and especially after the reaction at a temperature of 180 ° C for 10 minutes.

The Maillard reaction is a non-enzymatic conversion between the amino group of an amino acid, a peptide or protein with the hydroxyl group of saccharides which form glucosides assets. The saccharide-amino acid condensation is the first stage of the conversion. This is followed by a Decomposition reaction in which various volatile carbonyl compounds are formed. The received volatile carbonyl compounds may represent part of the fragrance component in meat. The usage

an ordinary saccharide such as glucose or fructose does not produce a meat-like fragrance.

The preferred temperature range for the reaction according to the invention is between 150 and 180 ° C.

The reaction product has a slightly stimulating odor immediately after the reaction. However, it becomes appropriate at least 24 hours

Aged for several days in order to obtain the favorable and desirable peculiar meat smell. If the reaction solution obtained is tightly closed and frozen, e.g. B. in a refrigerator, it can

can be preserved for several months. They are subjected to freeze-drying to obtain a dry powder, the fabric is still further preserved and can be borrowed and transported comfortably without to decompose.

With the recent development of seasoning chemistry, various chemical seasonings have become popular and are now important in cooking. Many people like to add artificial inexpensive appetizing duff components to their foods. The meat-like fragrance composition of this invention fulfills this need. So z. B. a scent of boiling meat can be achieved by adding a small amount of the scented mass of a soup or a boiled solid T ^ .hrungsmitte! clogs. Moreover, the artificial meat recently made from various protein sources can be further improved into a more perfect food by adding the meat-like fragrance composition of this invention.

The following examples serve to illustrate the present invention. Unless otherwise stated, the percentages occurring therein are percentages by weight.

B: i s ρ i e 1 1

A starting solution prepared by wild mixture of 80 ml of a 10% aqueous solution of disodium D-ribose with 80 mi of a 10 ° / _o aqueous solution of a casein hydrolysis product. This solution is subjected to constant stirring a 30-minute heat treatment at 150 ⁰ C in an autoclave. The reaction solution is taken out of the autoclave and kept at room temperature for 5 days. The solution is then freeze-dried to give a fragrant powder.

Example 2

A stock solution is prepared by mixing 100 ml of a lO ^ / ^ GSA wäßiigen solution of D-ribose with 100 ml of a 20% aqueous Eiweißhydrolysatlösung. The protein hydrolyzate used was obtained by boiling chicken egg albumin

ίο 6 η HQ during a period of 5 hours, for the purpose of hydrolyzing this albumin and neutralizing the thus obtained hydrolyzate with a 5% strength aqueous ^en NaOH solution and subsequent spray drying condition of the obtained solution. the

Starting solution is subjected to a heat treatment in an autoclave for 20 minutes with constant stirring at 180 ^° C., then taken out of the autoclave, aged at room temperature for a week and then freeze-dried to obtain a fragrance powder ru.

Example 3

De-oiled soybean powder is hydrolyzed with hydrochloric acid, the reaction solution is neutralized,

salt and dry to obtain de-oiled soybean hydrolyzate. 100 ml of a 20% aqueous solution of the de-oiled Sojabohnenhydrolysats are mixed with 50 ml of a 20 ° / _o IGEU aqueous solution of potassium-D-ribose, and the mixture

Heat-treat in an autoclave with constant stirring for 20 meows at 220 ° C. The solution will be taken from the autoclave, aged one week at room temperature and then freeze-dried to order to receive a fragrance powder.

The end products of Examples 1 to 3 had a smell that resembled cooked beef.

Claims (2)

Patent claims: 1. A process for the preparation of solutions or powders with a meat-like odor, characterized in that an aqueous solution of ribose phosphate together with an aqueous solution of protein hydrolyzate (0.5 to 2 parts by weight of ribose phosphate to 1 part by weight of protein hydrolyzate) at 100 to 250 ⁰ C im reacted closed vessel, the solution obtained is allowed to age for at least 24 hours and then optionally freeze-dried 2. A method according to claim 1, characterized dadmch that one carries out the reaction at 150 to 18O ⁰ C. mass which is produced by the reaction of »ribose with amino acids.