DE2518302A1 - HOSPITAL AQUATIC FOOD AND TOURISM AND THE PROCESS FOR THEIR PRODUCTION - Google Patents

Description

FROM KREISLER SCHÖNWALD MEYER EISHOLD FUES FROM KREISLER KELLER SELTING

PATENT LAWYERS Dr.-Ing. by Kreisler in 1973

Dr.-Ing. K. Schönwald, Cologne Dr.-Ing. Th. Meyer, Cologne Dr.-Ing. K. W. Eishold, Bad Soden Dr. J. F. Fues, Cologne Dipl.-Chem. Alek von Kreisler, Cologne Dipl.-Chem. Carola Keller, Cologne Dipl.-Ing. G. Selting, Cologne

Cologne, April 23, 1975

P u / Ax

5 COLOGNE 1

DEICHMANNHAUS AT THE MAIN RAILWAY STATION

GEHERAL FOODS CORPORATION 250 North Street, White Plains, New York (U.S.A.).

Sweetened aqueous foodstuffs and luxury foods and processes for their production.

The dipeptide sweetener APM, i.e. the methyl ester of L-asparagyl-L-phenyl ^ lanine, is an extremely interesting one Sweetener that has advantages over the more common sweeteners, e.g. saccharin or cyclamates. on Because of its sweetening value and its sweet taste, the use of such an ester in beverages is urgent, mainly in fruit-flavored drinks with a pH value in the acidic range. It was already pointed out that APM in acidified solutions, especially when stored under refrigeration, i.e. at 2 C, would be beneficial and stable. However, the stability of APM is limited. Experience ester solutions yourself at the specified optimal pH value, namely 2.0 to 4.0, a significant loss of the sweetening value with or without decomposition of the ester, measured by the presence of diketopiperazine (DKP) or other decomposition products, e.g. amino acids, aspartic acid and phenylalanine. So far, decomposition has generally been associated with actual analysis for DKP and

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Telephone: (0221) 234541-4 ■ Telex: 8882307 dopa d · Telegram: Dompalent Cologne

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detected the presence of methanol as a means of measuring decomposition.

Nevertheless, the shelf life is under refrigerator conditions very limited. It is on the order of a few months and generally around 4 "to 5 weeks. Accordingly, prior to the invention, the durability of APM was assessed to the effect that the ester only in Food and luxury foods with reduced moisture content is possible.

The invention is based on the finding that an aqueous solution of the APM ester in beverages made by normal ready-to-consume concentrations range up to dilutable concentrates, which is stabilized when the The temperature of the solution is gradually lowered to the point at which separate or discrete water ice crystals and the beverage is eventually converted to a solid or semi-solid state.

The invention relates to aqueous foodstuffs and luxury foods with a pH of 2.3 to 7, OCKin more frozen Form that contain the'Methylester of L-asparagyl-L-phenylalanine as a sweetener, and in which two There are phases of frozen material, one phase of which has a higher concentration of the ester than the other.

The invention further comprises a process for the production of stabilized aqueous food and luxury foods with a pH value of 2.3 to 7.00, which in solution as a sweetener is a methyl ester of L-asparagyl-L-phenylalanine contain. The method is characterized in that the solution is cooled at a rate in which part of the aqueous system is crystallized to a solid which has a lower concentration of the ester has as the solution, and thereby increases the concentration of the ester in the non-frozen phase

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and then the entire solution freezes and at; at a temperature below freezing. \

The APM ester is stabilized practically indefinitely, as far as the previous experimental evidence shows, provided that the temperatures are kept below the freezing point of the solvent phase in the beverage. The experiments carried out so far show that beverage mixes with fruit flavor, which optimally have a pH value in the range from 3 to 4.4, generally in the range from 2.3 to 5.9 , are advantageously stabilized for periods of one year if they are stored at temperatures below ^{0 ° C.} The appropriate width. I pH range probably goes up to

The mechanism underlying this stabilization j

is not clear. It is believed that the ',

Equilibrium of the ester is maintained by;

the aqueous solution in which it is contained is of a kind ]

is subjected to freeze concentration at which j

the water ice crystals formed form a concentrate that is increasingly enriched with the ester, produce. The equilibrium stability causes only a minimal deviation from the desired shape of the; Esters, i.e. from the methyl ester of asparagyphenylalanine, with only minimal formation of decomposition products. !

The invention has a number of uses, e.g. Ice drink concentrates ("slush" concentrates) that! would normally contain sucrose instead but contain APM in concentrations with which an equivalent sweet taste is achieved. These Ice drink mixes may add a number of freezing point depressants including the contain natural or artificial acidulants,

typical of the common edible acids in beverages such as phosphoric acid, citric acid and malic acid and which serve to lower the freezing point. As far as this has been ascertained so far, im Within the scope of the invention, no critically important compliance with a particular formulation is required in order to to reach a freezing point.

Furthermore, the means by which the concentration of the ester in the phase of the solute is influenced are in no way critically important, rather any means that allow a partial crystallization of the Water to separate water ice crystals with a resulting concentration of the ester in the not frozen aqueous solvent may be applied. The ester content is considerably over increases the content of the solute phase initially formed during freezing. So far this is so far is known, the preservative effects come in ice drink concentrates as well as in solid or semi-solid Shapes such as "pops" and beverages that can be "spooned" for carrying.

The particularly preferred and most economical application of the invention is the complete replacement of the saccharides normally used in beverages as a sweetener by the ester, so that it is possible to lower the caloric value of the drink.

In order for the solution containing the ester to remain stable, it is important to keep it during storage, during packaging, during distribution or before consumption at home at a temperature which, depending on the freezing point of the solution, is substantially below ⁰ ° C .

The applications that the invention finds range from r η η ο / c / η

non-carbonated or carbonated concentrates from single to multiple strengths solutions containing gelatin, which are suitable as dessert jellies, and Scherbets to shake drinks, which are based on Milk or other protein-containing by-products. Likewise, other products such as jams can be used and jellies alike, taking advantage of the invention in whole or in part Replacement of the saccharide by the ester can be formulated.

Accordingly, the expression "foodstuffs and luxury foods" used in the context of the invention encompasses a broad one Range of preparations which can be consumed in the liquid or semi-liquid state and which the Ester as the sweetening part of the. contain aqueous phase.

example

A beverage concentrate that can be handled with a spoon is made from the following components:

Premix

water Dry mix 9O, 73g Colloidal thickener ² ^ 50g Cottonseed oil 2.90g Parbsroff 0.10Ji Vitamin A 0.03 # Orange aroma 1.74 * 100.00g

Citric acid * 70,

Citrate / phosphate buffer (1: 1) 15.64g

Vitamins (A, B, C) 6.78g

Sodium carboxymethyl cellulose 3.30g

APM. - 3

100.0 g

'5 "ÖT8T57" Ö 7 ~ 9T

Ready mix

sugar syrup $ 18.33 Corn syrup $ 7.50 water $ 37.40 Orange pulp $ 8.37 Premix OO 1 ffjL Dry mix $ 6.24

$ 100.00

production method

1. Weigh the ingredients of the premix.

2. Mix the ingredients of the premix well and homogenized at 246 kg / cm.

5. Weigh the ingredients of the dry mix and mixes them well.

4. Weigh the components of the finished mixture.

5. Mix the dry mix in some of the water in the finished mix and then add all of it other components too.

6. The finished concentrate is frozen at a rate which enables the formation of ice crystals at the beginning, and then grinds in a commercially available Meat grinder using a perforated plate with 9.5 mm openings. You fill in cans, close the cans and put them in the freezer.

The components of the premix were thus mixed well and then homogenized at 246 kg / cm ^. the Dry mix was then mixed in with some of the water for the finished mix, followed by all of the remainder Ingredients, including the premix, were added together until one substantially stabilized emulsified solution had formed. This solution was a concentrated sweet preparation with an orange aroma dar. The concentrate was given with the

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Speed chilled, then ground and canned and sealed. The frozen concentrate was stored for twelve months and evaluated after storage at -18 ° and -9 ° C. It was found that the product has a good rating compared to the comparison product despite the long storage period in the frozen state And showed no substantial deterioration or cancellation of the sweet taste.

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Claims (2)

Claims (T) Aqueous food and luxury foodstuffs that have a pH value from 2.3 to 7 and contain the methyl ester of L-asparagyl-L-phenylalanine as a sweetener, thereby marked that they are in frozen form with two Phases are present, of which one phase has a higher concentration of the ester than the other phase. 2. Food and luxury goods according to claim 1, characterized in that they have a pH of 2.5 to Have 5.9. J5. Process for the production of stabilized Aqueous foodstuffs and luxury foods according to Claim and 2, characterized in that the solution cools at a rate at which part of the aqueous system crystallizes into a pesticide, which has a lower concentration of the ester than the solution, and thereby the concentration of the ester increased in the non-frozen phase and then the entire solution freezes and stored at a temperature below freezing. . ι 509845/0794