DE2947207A1 - Meat-flavoured potato fluid extract prepn. - by heat-precipitating protein, filtering supernatant liq. and collecting middle extract fraction - Google Patents

Abstract

Plant protein-based flavouring material, having a bouillon- type taste, is prepd. by precipitating the heat-coagulatable proteins from amniotic potato fluid by heating. The ppte. is separated. The clear-phase obtd. is passed over or through a bed of a polyacrylamide- or crosslinked dextran gel, esp. "Sephadex G-10" "G-15" and/or "G-25" (RTM). The charged adsorbent is washed with demineralised water. Three consecutive protein-contg. extract fractions are washed out. Compared with extractants, the fractions have markedly reduced transmission for light having wave-length 220 nm. The 2nd extract fraction is collected, opt. conc. to dryness and recovered as prod. An economic use is found for a polluting waste material. The 2nd, tasty fraction forms 50-70% of total amount. This fraction is easily dried, as opposed to meat extracts or soya sauces. The fraction is an easily digested protein source, e.g. for diets; contains 10-20% K citrate making it a useful K-source; could have therapeutic effects in stomach ailments.

Description

"Seasoning product based on vegetable proteins,

Process for its manufacture and its use as a substitute for meat extract " the Invention relates to a seasoning product on the up to vegetable proteins with bouillon-like Taste a process for its production and its use al> -] eische raktsatz.

Broths like those used in cooking meat, bones, vegetables, etc.

can be obtained, represent an important taste base in the kitchen-like preparation of dishes. On the one hand, the partial the very characteristic taste of such broths is exploited, e.g. in the case of meat ch, bone or chicken broths, on the other hand the flavor of such broths is used as a basis for the further preparation of a large number of different dishes.

In addition to those directly in the kitchen with the cook: arising and as a flavor base The broths used today are also industrially produced flavorings, such as e.g. meat extract, yeast extract, seasoning or soy sauce.

These flavors are of very different origins or

are produced in very different ways. The one from LIEBIG imported meat extract is obtained by extraction of meat and evaporation of the The broths obtained in this way are produced, yeast extracts are from autolysates of yeast cultures Obtained concentrates, condiments are made by hydrochloric acid hydrolysis of proteins, and although mostly vegetable proteins, and which have been preserved for a long time and especially in Asia The production of soy sauce, which is practiced in @ tlen variants, involves a very complicated, mostly multi-stage fermentation of soybeans or soy protein.

A special place among the flavorings mentioned here take for several decades by Maillard reactions preferentially from reducing Flavors made from sugars and amino acids or mixtures thereof and flavors a.

Characteristic of the küche ~ iBig as well as of the previous ones addressed industrially produced flavors or

Preparations is their complicated and detailed up Composition still unknown today. The latter is especially true with regard to the contribution of individual components to the overall taste impression. Industrial too Production therefore takes place - ultimately similar to in the kitchen - to a large extent conditions determined empirically in relation to the desired taste.

Only a few of the are chemically largely uniform Flavors used for the aforementioned purpose. This includes before especially the monosodium glutamate and the inosine or guanosine monophosphate, both of which today, preferably industrially produced by microbiological means on a large scale will. These last-mentioned flavors together with the previously mentioned Meat and yeast extracts, Maillard reaction products, etc. represent the today Basis for the industrial production of bouillons, dry soups, sauces, etc.

which would not be possible without these flavor raw materials were.

In addition, all of these flavors are used as a flavor base in the most general sense in a variety of dishes and in the household Preparation, in the case of preparation in large kitchens as well as in industrial Manufacturing used.

From the facts that in the past the manufacture of such Flavors in a variety of ways, i.e.

e.g. tried by extraction, fermentation and chemical reactions that these flavors were combined and that theirs industrial production ultimately forms the basis for general and broad use It can be seen that there is a great general need for such flavorings consists, which like broths or like the meat and meat listed as examples Yeast extracts, soy sauces, etc. can be used.

Satisfying this need is an essential part of the the task underlying the invention. The other part of the task results There must be a very different problem, namely the costs -gzr reconditioning and / or elimination of potato fruit water, ds as secondary or better said Waste product from the potato starch production and all soluble components of the potato cell juice, i.e. proteins, amino acids, sugars, organic acids, Contains minerals.

It is not for nothing that R. SCHREPFER emphasized that it is with potato fruit water is not a Bellebiaen waste material, but a product in which the entire biological system of a plant is present in dissolved form. Just from this Basically, however, the amniotic fluid is an extraordinary waste water pollution.

The potato starch campaign in Holland falls in the autumn months an amount of amniotic fluid that corresponds to the wastewater pollution of 12 million people. That is why most of the potato fruit water is still rained today, i.e. used to fertilize arable land, meadows or forest areas. In addition, in in the past to this day numerous attempts have been made to use the potato fruit water to use in other ways. A detailed review of these efforts can be found see K. SIEBERT (Ernährforsch. 4 (1959) 183 and 253).

Enforced by the processes of amniotic fluid utilization described so far In the last few years the only nutritional activity has been the extraction valuable potato protein, and working on the principle of heat coagulation Processes run in a number of potato starch factories in Germany, France, Holland, Austria and Japan.

The separation of the coagulable protein results in a considerable amount Reduction of the BOD values, but in total only about 1/6 of that in the potato fruit water contained dry substance coagulable. The sewage problem is with the segregation of the coagulable protein therefore by no means dissolved. Not least because of that Production of potato protein is still uneconomical.

In one extraction also the rest contained in potato fruit water Substances and thus their removal from the wastewater thus continues to be the largest Interest. There are already a number of processes for obtaining these substances have been proposed, such as the extraction of organic acids, phosphates, of potassium and the other cations and amino acids, e.g. via ion exchangers, however, none of these processes has so far found a technical application. That Amniotic fluid remaining after protein coagulation will therefore continue either rainy or concentrated by evaporation, whereby as a by-product that crystallizes out Asparagine is obtained. Neither for the concentrate, which is a good fertilizer, Sufficient sales have so far been guaranteed for asparagine Areas of application can be found, which ultimately in turn is the reason for the inefficiency the procedures currently in use.

The object on which the invention is based was thus the To eliminate disadvantages of the above state and - in short - at the same time to meet the need for other seasoning products with a bouillon-like taste and the economic viability of processing or environmentally friendly disposal of To improve potato fruit water.

According to the invention, this object is specified in the claims Way solved on the basis of the surprising finding that in the potato fruit water ingredients remaining after separation of the thermally coagulable proteins not only make up a substantial part of the valuable substances in potato fruit water, but also predominantly consist of an easily separable fraction, which excellent as a substitute due to their composition and taste properties is suitable for meat extract, as is another by-product when it is obtained valuable, practically tasteless protein fraction is obtained.

The exit of the individual fractions can be done in a simple manner by continuous measurement of the extinction of the eluate at 220 nm can be monitored (see Fig. 1, in which a typical extinction diagram is shown), where, if the elution process has been determined once for certain operating conditions, the separation of the as The eluate fraction to be recovered from the product is of course also based on other parameters, e.g. the amount of eluate and / or the elution time can be controlled. With the extraction a fraction to be used as a flavor base from the fraction after protein coagulation remaining amniotic fluid is a hitherto unknown route according to the invention to identify the non-precipitable components in the amniotic fluid. the The amount of this fraction to be used as a flavoring is about 1.5-2 times the amount of coagulable egg: eat (see the example), so that when the egg is obtained this fraction more than half of the dry matter present in the amniotic fluid can be used and thus the profitability of the entire water treatment can be vastly improved.

The composition of an inventive to be used as a flavor base Seasoning product made from potatoes of the "Sieglinde" variety, as far as this has been determined analytically table I.

Table I. Component content of% frozen Powder # Amino acids 23.80, of which asparagine + glutamine 12.6% and free glutamine acid 2.0 S N x 6.25 30.90 ash Reduc. sugar Citrates IMP, GMP The amides asparagine and glutamine are the main components of the N-containing substances. Although these two components have already been described to increase the flavor of meat, for example, as the example shows using a model gel containing asparagine and glutamine, these amides do not represent the taste-active principle of this fraction Do not explain the effect. The fraction obtainable with the help of gel filtration also contains K-citrate (about 10-208). This is also - at least in the present concentration - taste-neutral. The taste activity of the fraction obtained according to the invention therefore does not result from the previously known usage.

For the extraction and use of the taste properties of this fraction is a purification or fractionation of what remains after coagulation Amniotic fluid required because this used as a whole has an intense taste after raw potatoes (example). The method used according to the invention is the gel filtration, in which a total of 3 main fractions are obtained (example). The middle fraction with 50-70% not only represents the main amount, but also the most active in taste. Fraction I is practically tasteless, fraction III significantly less active in taste.

Since the taste-active principle of this group is not yet known is, it can be assumed that other separation methods than gel filtration for the Obtaining such a fraction are suitable, e.g. ultrafiltration, reverse Osmosis, carbon filtration, ion exchange chromatography and others for fractionation suitable processes for chemically different substances.

The fraction of potato fruit water obtained according to the invention is to a large extent avoiding enzymatic browning reactions in the amniotic fluid production after drying a light, yellowish-white, free-flowing powder that as such or can be used in a mixture with salt and / or other flavorings, how the example shows. 1 as opposed to meat extract, soy sauces, etc., which only come in liquid Form or be used as pastes because they are converted into a dry product because of the hygroscopicity of these products or because of the loss of volatile ones Flavoring substances is not possible during the drying process, the one obtained according to the invention can be used Fraction can be easily converted into a dry product.

Another advantage over the fraction obtained according to the invention Meat extract, seasoning, or Maillard reaction products, represents their natural Origin. The meat extract experiences through Maillard reactions during evaporation considerable changes, with Maillard flavors this reaction is already conscious carried out and in the wort production is used concentrated for hydrolysis Hydrochloric acid.

For the seasoning product according to the invention, however, it can be assumed that it is in a state comparable to that otherwise consumed in the potato will. Health concerns, especially recently with Maillard reaction products are likely to exist when using this product as a flavoring agent not pass.

In addition to those already mentioned, the use of the inventive Seasoning products as flavorings have a number of other advantages.

1) A fraction is used as a by-product of flavor extraction obtained from high molecular weight, non-coagulable protein, the amino acid composition very similar to the coagulable potato protein and thus as high-quality, soluble and thus easily digestible protein sources can be used, e.g. in dietetic Products.

2) The potassium citrate content, which is considerable at around 10-20%, makes the Use of this fraction II in food is valuable as a source of potassium. That Potassium is also found widely in fruits and vegetables Potassium citrates before, which is not just a natural, but - in contrast to other potassium salts - also a very tasteless source of potassium represents.

3) Drinking potato fruit water has long been considered a therapy known in gastric diseases. It can be assumed that according to the invention to be obtained Seasoning products or

fractions have similar effects.

The extraction, properties and possible uses of the invention Seasoning products as well as fraction I obtained as a by-product are replaced by the Example explained.

Example a) Obtaining the protein fractions Freshly washed potatoes are juiced in accordance with the kitchen (Braun juicer). To avoid the enzymatic Browning during further work-up, 150 ppm S02 (Na2S205) are added. The amniotic fluid is immediately heated to 1000C, whereupon the coagulated protein filtered off and the supernatant freeze-dried. One gram of the resulting dry product is distilled in about 5 ml of air-free. Water was added and transferred to a Sephadex G-10 column (7.5 x 5 cm) applied. It is eluted with also boiled, distill. water at 100C at a rate of 120 ml / h. The eluate is in individual fractions of 10 ml each, the absorbance of which is measured at 220 nm in each case.

The thereby using the clear phase from the amniotic fluid of potatoes The absorbance values measured for the Sieglinde variety are shown in FIG Graph plotted against the eluate sample numbers. This chart is for the history the elution is also typical for clear phases from the amniotic fluid of other potato varieties. The eluate samples are pooled and lyophilized so that 3 main fractions in each case can be obtained. The yields for the Bintje, Sieglinde and amniotic fluid varieties from the Wietzendorf potato starch factory are listed in Table II. The taste-active fraction, as also shown by the following experiments, is in each case the faction II, which is thus in high Yields from both the amniotic fluid different types of map as well as the one beginning in potato starch production Watering can be obtained.

Table II I @kt II color Bintje 63, 0.6 Sieglinde 69, 4.0 starch factory 54, 0.8 b) Investigation of the taste properties The fractions obtained according to a) are tasted by a test panel in a bouillon base. In all cases points fraction II has a pleasant taste similar to meat broth.

The taste intensity of the already small fraction III is significantly lower. Fraction I is practically tasteless.

The results of the tasting are shown in Table III below summarized.

Table III Flavor in bouillon basis (conc. 2 g / l) Sieglinde Bintje starch factory Starting point after Separation of the - - clearly after coagulable raw potatoes Protein Group I almost neutral, neither meat - nor Potato flavor, no flavor reinforcing effect Fraction II more intense meat-like, clearly meaty, eat meat - no weight, taste, no taste loss, but less flavor enhancement as Na glutamate effect (1 g / l) Fraction III meaty, less harmonious, lighter self- more pleasant than meaty taste, practically Fraction II taste table no abundance Table IV AMINO ACID COMPOSITION AS% PROTECTIVE ESSENTIAL coagulable fraction 1 from G-10 separation AMINO ACID FAO-WHO Potato KFW Recommendation protein supernatant SATURNA SIEGLINDE BINTJE Asp 11.7 33.22 11.8 11.6 13.06 Thr 2.8 5.1 2.61 4.8 4.25 4.40 Ser 5.2 0.72 7.3 4.59 5.16 Glu 10.2 27.78 16.2 16.35 15.48 Per 4.6 2.82 5.4 5.83 5.92 Gly 4.4 1.21 6.77 7.36 6.39 Ala 4.2 1.49 6.0 6.13 5.29 Cys 1.4-6.2 8.89 7.52 Val 4.2 7.2 7.78 6.2 5.88 6.34 Met 2.2 2.5 0.67 - 0.15 - Ile 4.2 6.1 3.10 3.0 3.06 2.59 Leu 4.8 10.0 1.98 6.0 5.73 7.65 Tyr 5.5 4.66 1.3 2.02 1.49 Phe 2.8 5.6 2.12 3.6 3.75 4.22 Lys 4.2 7.5 1.28 8.7 8.15 8.52 His 2.2 1.35 2.4 2.22 1.70 Arg 5.0 2.47 4.3 4.00 4.06 γ-ABS - 4.94 - - - Trp 1.6 - - - - Total 100 100 100 100 100 Blank page

Claims (3)

Claims X Seasoning product based on vegetable proteins With a bouillon-like taste, due to the fact that it is made from potato fruit water by precipitation and separation of the thermally coagulable proteins, gel filtration the clear phase obtained, preferably on a cross-linked dextran gel or Polyacrylamide gel, especially Sephadex G-10, G-15 and / or G-25, eluting the loaded Adsorbent with demineralized water as well as collecting and concentrating, possibly to dryness, the second of the three protein-containing ones that can be washed out one after the other Eluate fractions absorbing light having a wavelength of 220 nm were recovered is. 2. A method for the production of seasoning products according to claim 1, as a result, the fact that potato fruit water can be converted into thermal coagulable proteins precipitate by heating, the precipitate separates the clear phase obtained over or through a bed of a polyacrylamide or cross-linked dextran gel, in particular Sephadex G-10, G-15 and / or G-25, which leads to loaded adsorbent eluted with demineralized water, with 3 proteinaceous Eluate fractions with significantly reduced permeability compared to the eluant for light of a wavelength of 220 nm, and the second eluate fraction catches - if necessary to dryness - constricts and wins as a product. 3. Use of seasoning products according to claim 1, as a meat extract substitute.