DE3235966A1 - Process for the production of a fish flavouring and/or crustacean flavouring - Google Patents

Process for the production of a fish flavouring and/or crustacean flavouring

Info

Publication number
DE3235966A1
DE3235966A1 DE19823235966 DE3235966A DE3235966A1 DE 3235966 A1 DE3235966 A1 DE 3235966A1 DE 19823235966 DE19823235966 DE 19823235966 DE 3235966 A DE3235966 A DE 3235966A DE 3235966 A1 DE3235966 A1 DE 3235966A1
Authority
DE
Germany
Prior art keywords
fish
flavouring
temperature
crustacean
aroma
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
DE19823235966
Other languages
German (de)
Inventor
Jörn E. 5205 St Augustin Karg
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to DE19823235966 priority Critical patent/DE3235966A1/en
Publication of DE3235966A1 publication Critical patent/DE3235966A1/en
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/26—Meat flavours
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seasonings (AREA)

Abstract

The invention for the production of a fish flavouring and/or crustacean flavouring is described in detail with the aid of an example which is intended not to restrict but only to illustrate the invention of thermally stable fish flavourings and/or crustacean flavourings; it is clear that numerous modifications can be carried out within the concept of the invention.

Description

"Verfahren zum Herstellen eines Fisch- "Method for producing a fish

und/oder Krebstieraromas lt. and / or crustacean aromas according to

Die vorliegende Erfindung betrifft ein Verfahren zum Herstellen eines Fisch-Krebsaromastoffes, das auch noch, z.B. nach dem Backprozeß bei Snacks, über einen längeren Zeitraum deutlich wahrnehmbar ist.The present invention relates to a method of making a Fish cancer flavor, which also, e.g. after the baking process for snacks, over is clearly noticeable for a longer period of time.

Es ist ansich bekannt, künstliche Aromastofigemische herzustellen, die in dem natürlichen Produkt gefunden wurden sind oder es mit anderen Aromastoffen zu erganzen.It is known per se to produce artificial flavor mixtures, found in the natural product or with other flavorings to complete.

Ein typischer Geruchsstoff des Fisches ist Trimethylamin (Trimethylaminum), der bei Raumtemperatur gasförmig, von durchdringend fischartigem, ammoniakalischem Geruch ist.A typical odor of the fish is trimethylamine (Trimethylaminum), that gaseous at room temperature, from pervasive fish-like to ammoniacal Smell is.

Neben einer Vielzahl von Geruchs- und Geschmacksstoffen, in Abhängigkeit von Fischart sowie der Intensität des Bakterienbefalls und deren Spezies entsteht es.In addition to a variety of smells and flavors, depending on of fish species as well as the intensity of the bacterial infestation and its species it.

Diesitypischen Geruchsstoffe sind sehr leicht flüchtig, so daß sie beim Kochen, Braten oder Backen stärker in Erscheinung treten und in Abhängigkeit von der Erhitzungsdauer unter den meisten Umständen ganz ausgetrieben werden.These typical odorous substances are very volatile, so they when cooking, roasting or baking become more apparent and dependent be driven out entirely of the heating time in most circumstances.

Es ist jedoch in der Vergangenheit nicht möglich gewesen, diese mehr oder weniger flüchtigen Bestandteile mit Hilfe z.B. von Antioxidantien fester an ein bestimmtes Milieu zu binden bzw. zu stbilisieren, weil es sich nicht tim Produkte handelt, die durch autoxidative Reaktionen verändert werden.However, it has not been possible to do this anymore in the past or less volatile components with the help of e.g. antioxidants To bind or stabilize a certain milieu because it is not tim products acts that are changed by autoxidative reactions.

Auch kommt die möglicherweise Reaktion der Aromastoffe mit dem zu aromatisierenden Lebensmittel und Anderen dazu, das vom arteigenem Fischaroma nichts mehr vorhanden ist.There is also a possible reaction of the flavorings with the flavoring foods and others, nothing from the species-specific fish aroma there is more.

Bei dem folgenden Verfahren sind diese Nachteile nicht mehr gegeben, dies war auch nicht vorauszusehen.These disadvantages no longer exist with the following procedure, this was not to be foreseen either.

Beispiel 2000 Teile Walfischöl roh werden mit loo Teilen Autolysat, 1000 Teilen Wasser, 2 Teilen Vitaminmischung (Riboflamin, Pyridoxin), 5 Teile Vinatiumsalz, 60 Teile organische Säure und 1o Teile Dickungsmittel (Gummiarabicum, Gelantine,Gragant) vermischt. in einem geschloßenen Behälter mit Rückflußkühler.Example 2000 parts of whale oil raw with 100 parts of autolysate, 1000 parts water, 2 parts vitamin mixture (riboflamin, pyridoxine), 5 parts vinyl salt, 60 parts organic acid and 1o part thickener (gum arabic, gelatine, gragant) mixed. in a closed container with a reflux condenser.

Es erfolgt Erhitzung um 1ooOC mit einer Dauer von 60 min.It is heated by 1ooOC with a duration of 60 minutes.

Nach 3 - 5 tägiger Selbsttrennung erhalt man 1300 Teile Fischaroma, dem man noch o,13 Teile BHA,BfIT, Dodecylgallat zusetzt und einen ph um 5,) erhält o,1 - o,3 Natriumglutamat, Arachidonsäure7 Ölsäure, Linol-oder Linolensäure kann nach Bedarf zugegeben werden, sowie andere Geruchs- und Geschmacksstoffe.After 3 - 5 days of self-separation you get 1300 parts of fish flavor, to which 0.13 parts of BHA, BfIT, dodecyl gallate are added and a pH of 5 is obtained o, 1 - o, 3 sodium glutamate, arachidonic acid7 oleic acid, linoleic or linolenic acid can can be added as required, as well as other fragrances and flavors.

Das so gewommene Aroma kann mit einer Dosierung von o,3 bis 0,7 kg zu loo kg Teigmasse Einsatz finden und ist selbst nach einer Backtemperatur von über 7000C im Gebäck nach mehreren Wochen deutlich, typisch erkennbar.The so consumed aroma can with a dosage of 0.3 to 0.7 kg Too loo kg of dough can be used and is even after a baking temperature of over 7000C in the baked goods after several weeks clearly, typically recognizable.

Die Einsatzmöglichkeiten dieses temperaturbeständigen Aromas sind sehr groß und reichen von Fertiggerichten, Könervern, Tiernahrung und anderen Lebensmitteln z.B. konventionelle und unkonventionelle Proteine.The possible uses of this temperature-resistant aroma are very large and range from ready meals, kerf, pet food and other foods e.g. conventional and unconventional proteins.

Die Verwertung der Erfindung kann durch gesetzliche Bestimmungen insbesondere durch das Lebensmittelgesetz, beschränkt sein.The exploitation of the invention can in particular through legal provisions by the food law.

Patentansprüche: Patent claims:

Claims (8)

Patentansprüche 1. Verfahren zur Herstellung konzentrierter, temperaturbeständiger Aromen auf Fischbasis, dadurch gekennzeichnet, daß man a) Fischteile und/oder Fischabfälle mit oder ohne Gräten und/oder Krebstiere zerkleinert oder b) Fischöl und/oder Lebertran mit c) Autolysat, b) Wasser, d) Vitamin z.B. Riboflamin und/oder Pyridoxin, e) Dinatriumsalz, f) organische ,Saure und g) einem Dickungsmittel wie z.B. Gummiarabicum, Gelantine, Tragant, Stärkederivate u.a., h) auf etwa plus looOC erhitzt und ca. 60 min diese Temperatur beibehält, i) je nach Temperatur ein Koch- oder Bratfischaroma erhält, å) in einem Autoklaven oder einem geschloßenen Behälter mit Rüclblußküler arbeitet, k) nach Ankühlung die Mischung unter Selbsttrennung mehrere Tage stehen läßt oder mechanisch trennt, 1) drei Phasen erhält. Claims 1. A method for producing concentrated, temperature-resistant Fish-based flavors, characterized in that a) fish parts and / or fish waste with or without bones and / or crustaceans, or b) fish oil and / or cod liver oil with c) autolysate, b) water, d) vitamin e.g. riboflamin and / or pyridoxine, e) disodium salt, f) organic, acid and g) a thickener such as gum arabic, gelatin, Tragacanth, starch derivatives, etc., h) heated to around plus looOC and heated for about 60 minutes Maintains temperature, i) has a cooked or fried fish aroma, depending on the temperature, å) works in an autoclave or a closed container with Rüclblußkiller, k) after cooling, the mixture is allowed to stand for several days with self-separation or mechanically separates, 1) receives three phases. 2. Verfahren nach Anspruch 1, dadurch gekennzeichnet, daß man in die wäßrige Phase noch Gewürze und/oder deren Extrakte, Fruchtkonzentrate u.a. gibt.2. The method according to claim 1, characterized in that one in the aqueous phase or spices and / or their extracts, fruit concentrates, etc. 3. Verfahren nach Anspruch 1 und 2, dadurch gekennzeichnet, daß man ein Raucharoma bei gibt.3. The method according to claim 1 and 2, characterized in that one there is a smoke aroma. 4. Verfahren nach Anspruch 1,2,3, dadurch gekennzeichnet ist, daß man einen Trägerstoff zu gibt und durch ein bekanntes Verfahren alles zu einem Aromapulver verarbeitet.4. The method according to claim 1,2,3, characterized in that a carrier is added and, by a known method, everything is made into a flavor powder processed. 5. Verfahren nach Anspruch 1-4, dadurch gekennzeichnet, daß man BEIL und/oder BHT undXoder Dodecylgallåt und/ oder Propylgalat zu gibt.5. The method according to claim 1-4, characterized in that BEIL and / or BHT and X or dodecyl gallate and / or propyl gallate. 6. Verfahren nach Anspruch 1 dadurch gekennzeichnet ist, daß die wäßrige Phase einen pH von 4,8 - 6,o hat.6. The method according to claim 1, characterized in that the aqueous Phase has a pH of 4.8 - 6, o. 7. Verfahren nach Anspruch 1 b, dadurch gekennzeichnet ist, daß man ein fast neutrales Fischöl erhält, was zu anderen Zwecken, z.B. Margarine, weiter verarbeitet werden kann.7. The method according to claim 1 b, characterized in that one an almost neutral fish oil is obtained, which is further used for other purposes, e.g. margarine can be processed. 8. Verfahren nach Anspruch 1, dadurch gekennzeichnet, daß man aus der Pastenphase durch weitere Reaktionen z.B.8. The method according to claim 1, characterized in that from the paste phase by further reactions e.g. mit Aminosäuren, Fettsäuren und/oder Proteinen, Weitere Fischaromen erzeugen kann. with amino acids, fatty acids and / or proteins, other fish flavors can generate.
DE19823235966 1982-09-29 1982-09-29 Process for the production of a fish flavouring and/or crustacean flavouring Ceased DE3235966A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE19823235966 DE3235966A1 (en) 1982-09-29 1982-09-29 Process for the production of a fish flavouring and/or crustacean flavouring

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19823235966 DE3235966A1 (en) 1982-09-29 1982-09-29 Process for the production of a fish flavouring and/or crustacean flavouring

Publications (1)

Publication Number Publication Date
DE3235966A1 true DE3235966A1 (en) 1984-03-29

Family

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Family Applications (1)

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DE19823235966 Ceased DE3235966A1 (en) 1982-09-29 1982-09-29 Process for the production of a fish flavouring and/or crustacean flavouring

Country Status (1)

Country Link
DE (1) DE3235966A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010046313A1 (en) * 2008-10-20 2010-04-29 Dsm Ip Assets B.V. Fish flavour

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010046313A1 (en) * 2008-10-20 2010-04-29 Dsm Ip Assets B.V. Fish flavour
US8652548B2 (en) 2008-10-20 2014-02-18 Dsm Ip Assests B.V. Fish flavour
US8815314B2 (en) 2008-10-20 2014-08-26 Dsm Ip Assets B.V. Fish flavour

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