DE1692794C3 - Process for the preparation of aromatizing agents and the use thereof - US Pat - Google Patents

Description

under reflux for a suitable time, the preference of gum, added to the fatty material The applied temperature depends on the heating with regard to the sticky be guided. At lower temperatures, a nature of the end product can be made using a long heating times may be necessary. At higher vessel carried out, which with a heating mantle Temperatures are generally short heating and not in a vessel which heating times (e.g. between 5 minutes and 4 hours) contains coils.

preferred, since it must be sought that volatile water vapor evolved during heating

Aroma components will not escape or will protect the fatty substance from oxidation, however

decompose. The selection of the suitable reaction time can further shield the reaction

can be determined by simple experiments. mixing with nitrogen or carbon dioxide

The reaction can also lead to an improved product under pressure,
half or above atmospheric pressure through-flavoring agents, as they are carried out according to the invention, and in such a case are produced, various meat temperatures and heating times can be incorporated into the given um- or meat-like products, depending on the situation. ₁₅ you can z. B. either as solutions or as powders. The reaction products can be used as such as protein gels, luncheon meats, dry soups, or they can be added through any suitable mixes and meat spreads. Drying method can be converted into a powder. The flavoring obtained according to the invention - If spray drying is used, it is generally composed of a water-based, first the fat with a suitable ao-soluble fraction and a fat-soluble fraction, emulsifier, such as. B. glyceryl monostearate, to emulsify and these two fractions have different yaws and then with an inert carrier, such as flavor properties. The water-soluble fraction is e.g. B. corn flour or wheat flour to mix, is generally suitable in solid fat-insoluble decomposition softener for spray drying. Other concentrated products, which are often brown in color. B. own roasted as. The water-soluble fraction can therefore be added to flour to the reaction product and, if necessary, easily removed by filtration of the fat material, with or without subsequent drying. In general, the water-based flavored powder can have a pronounced taste directly as a frying-soluble fraction, but powdered sauce or pressed into bars or cubes has a relatively low odor, while the fat is used. In the compressed state, the soluble fraction has a pronounced spicy odor, degradation of taste is minimized. however a much weaker taste than that

The flavoring agent obtained in this way can have a water-soluble fraction.
Making an excellent gravy substitute

Comparative experiments by adding a suitable amount of hot water

be used. 35 The technical progress of the invention

In a preferred embodiment of the invention method compared to the products of the process

Onions can be dung before the heating stage DT-AS 11 27 193 is based on the following two

can be added. »Spanish comparative tests are shown under onions.

Onions, spring onions and other types of In these comparative tests, when consumed Allium, such as B. garlic and leek, comparative experiment 1 a weight ratio of coals was as well as products made from it. hydrate to water of 1.175: 1 applied while An excellent gravy concentrate can be found in comparative experiment 2, which is the DT-AS 1127193 can be obtained. corresponds to this weight ratio of carbons-other suitable substances, which aHein or hydrate to water was 1: 5.

can be used together with onions are 45. From the comparative tests it can be seen that with

Tomatoes, carrots, celery, mustard and, in a weight ratio of 1: 5, an aromatic

presented products. All of these substances can be found in freshening agents with a much weaker consistency.

in vinegar or powdered form, which is only used on cooked pork

be det. Bay leaves, reminiscent of monosodium glutamate, was obtained, while with a low-

and lemon oil can be added after the 50 ren ratio, as also applied according to the invention

Reaction products have cooled. That comes through, a much stronger taste and smell

Addition of tomatoes and subsequent heating are obtained, moreover, to roast beef

product received under comparable conditions,

is better suited as a soup flavor. Comparison attempt 1

If onions are used as such, it is 55

attached, these in finely divided form in the fat - 78 g hydrogenated palm oil were in a reaction

suspend substance. When onion products comparable heated vessel to about 13O ⁰ C, after which the following substances

are applied, it is preferably ensured that added in the form of a homogeneous mixture

at least some of the water-soluble components were:

the onion is present in these products. A 60

Extract obtained by extracting onions with 0.47 g glucose,

Water and subsequent drying is obtained, 0.32 g of cysteine. HCl,

is suitable. Onion oil and 4.83 g casein hydrolyzate are less suitable,

various synthetic onion flavors that contain this 15.00 g table salt *),

does not contain water-soluble components. 65 11.00 g finest wheat flour *),

Since the reaction product obtained is generally 0.40 g of water.

is a sticky, greasy mass, preferably · _} These inert ingredients keep the reaction mixture homoBinders, such as. B. vegetable gum, e.g. B. Guar- gens and prevent burns.

With vigorous stirring, the resulting mixture was gehatten in the open tube for 5 minutes to about 120 ⁰ C and then cooled. 7.8 g of the product obtained was dissolved in 25 g of warm water. This mixture had a strong taste and smell very similar to that of roast beef. As can be seen, in this comparative experiment the weight ratio of carbohydrate to water = 0 47 · 0 40 *> the 1 175 -1

Comparative experiment 2

The following materials were heated in an oil bath to 130 C in a flask ^a reflux mitüJs:

g cason hydrolyzate, ζ, άϊ g water.

The internal temperature is t.15 ° C. for 5 minutes. The reaction mixture was cooled and 0.8 g were mixed with 7 g of hydrogenated oil, whereupon this mixture was finally taken up in 25 g of warm water. The final mix had a much weaker taste and smell than in Comparative Experiment 1 and was reminiscent of boiled pork. In this Comparative Experiment 2, the weight ratio was carbohydrate to water = 0.47: 2.35 or 1: 5.

The invention is explained in more detail with reference to the following examples.

example 1 Onion extract, tomato powder, dextrose, cysteine

and a white powdery protein hydrolyzate, such as ™ is commercially available along with a small ones. Amount of water added to salt and flour and

jo mixed until a coarse-grained powder has been obtained was.

Hydrogenated peanut oil (melting point 38 ° C), which ">" small amount of lecithin contained ", was heated to 140 ⁰ C. With continued heating and vigorous

¹ S ^{Rönren Wuro} "e the mixture described above, added to the oil and this addition was made at such a rate that the temperature _{t n} j ^ j20 _uater" C dropped, while at the same time, ensure that the oil is not strong due to the

ao evolution of steam boiled over. After 10 minutes the temperature was increased to 130 ^° C. and the mass was then ^{allowed to cool to 40 °} C. with constant stirring. At a temperature of about 40 ° C, monosodium glutamate was added and

»5 the liquid mixture was poured into molds.

In this way, four types of sauce bars were made from the following ingredients (parts by weight):

a 0.92 b C. d Onion extract 0.88 0.79 _ Dextrose 0.04 0.75 1.05 1.15 Cysteine hydrochloride 1.76 0.14 0.32 0.45 Protein hydrolyzate 1.67 4.83 5.25 (about 25% amino acids) - Tomato powder 15.00 3.25 - - Table salt 11.00 15.00 15.00 8.00 wheat flour 0.4 11.00 11.00 - water 70.00 0.4 0.4 - Hydrogenated peanut oil - 67.00 67.4 85.00 soda 0.15

Example2

The procedure described in Example 1 was repeated using soybean oil Place the hydrogenated peanut oil and the mixture was heated under a nitrogen blanket. To this Liquid flavor concentrates were thus obtained.

Example 3

The following ingredients (parts by weight) were heated to a temperature of 130 ° C for 1 to 2 minutes and then rapidly cooled:

91 parts of peanut oil, 5 parts casein hydrolyzate, 3 parts glucose, 1 part water '

The resulting product had a pleasant, spicy taste.

Eg game 4

Example 3 was repeated using lard in place of the peanut oil.

Example 5

70 parts hydrogenated soybean oil was heated to 13O ⁰ C and a mixture of the following additives was added (all parts are by weight):

^c » ^{92 parts of} onions,

2! 5PS! _, " ._,

0.04 part of cysteine hydrochloride,

1.76 parts protein hydrolyzate, 15 parts table salt, 11 parts of wheat flour,

0.4 parts of water.

ι u 1 / b ι «/ -τ ■

7 8 y

The mixture was under vigorous agitation at a temperature of Examples 13O ⁰ C for 2 minutes

held and then allowed to cool. The following components were stirred

10 g of flavor-containing fat were heated together with 20 g for 1 hour at 100 ⁰ C:

mixed with roasted flour, which contains a little fat 5 onion extract 4 6g

and the mixture was turned into bars dextrose 4 * 4 s

pressed under a pressure of 12 kg / cm *. From the mixed protein hydrolyzate ". '.'. '.'. U, 2 g

A gravy could be made from bars, cysteine hydrochloride 0.22 g

by putting the bar in 10 to 20 times the amount of water chicken fat 35Oe

were dissolved. io _water __ [[[[[] ['_ [] []' /////.] [] [ g _g

Example 6 The product which is essentially anhydrous

had a strong beef aroma.

Example 5 was repeated using. .

Lard instead of hydrogenated soybean 15 e 1 s ρ 1 e 1 y

Oil. Example 8 was repeated using

Xylose instead of dextrose. A similar example of beef 7 meat flavor was obtained.

The exploitation of the invention can be carried out by

Example 5 was repeated using 20 lent determinations, in particular from the life beef tallow instead of soybean oil. Mittelgesetz, be limited.

mmm

Claims (7)

The amino acids that can be used according to the invention can be obtained by hydrolysis of proteins of animal or vegetable origin 1. Process for the production of aromatic be. Good results are obtained with acidic or sierungSHÜtteln by converting a pentose 5 enzyme hydrolysed wheat gluten, soy protein and and / or a hexose with amino acids m counter-casein. % 2rt ν «« water in compliance with a non- Preferably there is the amino acid grain alkaline pH value ^ a at the end of the reaction, but from cysteine or cystine or a derivative, characterized in that one of these amino acids under the reaction ._. "., .-, ·,. -ίο conditions supplies. Such derivatives can e.g. B. a) Cysteine Cystine or em Denvat, which means "* hydroxy compounds, peptides or" amino acids "among the reactions- ^ ^ J _a " ^ _{mean w} | _{rden c} $ _siem ^ conditions hefert, or acidic or enzvm- ^ _Q J _Q , _ief compared to cystine hydrolysed wheat gluten, soy protein or ^^ _{£ in pro} i _einhydr oiysat, its cyrteine content a fat, an oil or a higher lennyarat ^{_Hefert, a baaam 'utes} Gewfchtsverhälmis amino acid to coal ^ _{¥ βαΛοΙί} of - b) a ^ lentose and / or a hexose in a * "* ^to" "* ^{CT" was zt} ι: ι ois ι. 5, be fatty acid, and the type of flavor obtained will in the presence of a fat, an oil or one generally influenced by the type of higher fatty acid used and in the presence of a small fatty substance. So z. B. ren amounts or traces of water at 100 to lard converts to an aroma similar to that of 140 ⁰ C , the mixture after the cooked chicken, while palmitic acid heating must be essentially anhydrous. Aroma of roast pork and oleic acid an aroma 2. The method according to claim 1, characterized by producing roast mutton. draws that one amino acid and carbohydrate 35 The type and intensity of the aroma produced used in a weight ratio of 1: 1 to 1: 2. are also determined by the amount of applied 3. The method according to claim 1 or 2, influencing the coming fatty substance. The usage characterized in that the conversion of only 1 percent by weight of fat is calculated on in the presence of 5 to 40 percent by weight of the total of the anhydrous components based on the entirety of the anhydrous 30 already a satisfactory flavoring substance Components, a fat, an oil or a lead, but preferably contains the reaction higher fatty acid carries out. Mixture between 5 and 40 percent by weight of fat, 4. The method according to any one of the preceding based on anhydrous basis. If necessary, can Claims, characterized in that larger amounts of fat or fatty acid are also used as amino acid components a protein hydrolyzate, 35 can be applied. the cysteine content of which was supplemented to 20%. The physical properties of the used. dung coming fatty substance also have one 5. The method according to one of the preceding influences on the physical nature of the Claims, characterized in that the flavoring substance. If z. B. one at room temperature Implementation carried out in the presence of onions. 4 ° liquid aroma concentrate is to be produced, 6. Method according to one of the preceding, it will generally be appropriate to use an oil, Claims, characterized in that what is liquid at room temperature is added as a fatty substance Use laurel to cool the reaction product. A fat that is at room temperature leaves, monosodium glutamate or lemon oil is solid, can be used to produce a solid end product, clogs. 45 such as B. a gravy cube can be used. 7. Use of the after the process of At the beginning of the reaction, traces of water or Claims 1 to 6 produced aromatization- smaller amounts of water may be present, the end agent for seasoning food. however, the product is essentially anhydrous. The pH at which the reaction is carried out is not critical, although the pH is Mixture will not be alkaline at the end of the reaction may. It is preferred to carry out the reaction at pH 3 to 6. The invention relates to a process for the preparation. It is recommended that the mixed reaction of flavoring agents and the use of 55 components to stir while heating the same according to the above patent to reduce the risk of local overheating claims. and to disperse the fatty substances. A violent one The carbohydrate can be a pentose, such as stirring while heating can decrease the time required for ribose, arabinose or xylose or a hexose reaction to complete.
z. B. glucose. It may be advantageous to use a 60 The reaction is carried out at a temperature between mixture of carbohydrates that is 100 and 140 ⁰ C; which contains special intrinsic pentoses and / or hexoses. shafts of the aroma that is obtained in the process Simple derivatives of monosaccharides ^ the pen- depend on this reaction temperature. So cans and / or hexoses under the reaction conditions at temperatures of 10O ⁰ C form the aroma of gungen can also be used. 65 resemble cooked meat, while at temperatures. B. invert sugar or monoacetioglucose near 140 "C. The aroma may more closely match that of meat roasted or fried as a suitable source of glucose and methyl riboside, can be used as a source of ribose. The reaction can be achieved by heating the mixture