DE744271C - Process for the production of a protein-containing, persistent foaming agent - Google Patents

Description

Process for producing a protein-containing, persistent foam Giving baking agent The invention relates to the production of telnes baking agent, which provides an excellently stable foam and thus as a pastry cracking agent is excellently suited, but also for kenditar purposes for spreading on the Pastry can be used. In particular, the new baking aid is for production suitable for Kleinweiß and pastry.

It is already known for the production of protein-rich baked goods, especially roast, adding soy flour to the dough. You also have that by leaching of crushed. Shell cores with warm water and then coagulate Vegetable protein obtained from the waste liquor is added to the bread flour or dough. Finally, to improve the baking quality of the dough, the addition of Dry glue already suggested. would.

In contrast, the invention consists in the fact that rye or rye bran -extracted with water or potato juice below the starch saccharification temperature, the extract obtained then thickened and optionally at lower temperatures is dried.

Although it eats its preparation already described under the name dry germs, which is then to be obtained from grain germs by extraction processes and is intended as an egg substitute. . 'More detailed information on the production of this preparation however are not made. In any case, tests have shown that these products do not give a stable foam and to that extent the product according to the invention are considerably inferior.

According to the invention, rye, rag flour, Indian rye bran is made into a maltose, fruktosan, pentosan and protein-rich extract by means of aqueous extract or by extraction with potato fruit water. The extraction or the yield of extractive substances can be increased if, before or during the extraction, the cell structure is loosened with cytolytic, amylolytic and proteolytic fungi or fungal enzymes such as Aspergillus orycae or wentii and / or with lactic acid bacteria: is the fermentation products can be subsequently neutralized or totally or partially re Zitronensäuregärerregern loading acts. Such extracts are characterized by high foaming power in the pH range from 5 to the neutral point. Like the corn extracts, they can be thickened or concentrated by vacuum or spray drying.

The potato fruit water, which is particularly suitable for the production of the new baking agent due to its high protein and sugar content and its resulting high level of build -up. can be weakly acidified with citric, tartaric or lactic acid or fermented by acid bacteria before it is used as an extraction agent. Before it is used as an extractant, it can also be largely freed from salts by electrodialysis. The amniotic fluid is beneficial in concentrated form. Used to extract the rye scrap or rye bran.

The rye or rye bran extract obtained in one way or another can now with particular advantage before further processing with an alcoholic or aqueous alcoholic extract from yellow maize, maize germ, moderately other cereal or malt germs are homogenized.

When extracting yellow sterilized corn (Homoni.a) with aqueous Sixty-six percent alcohol produces a white, starch-like powdered flour and.one yellow, the soluble ones. Containing substances from the corn meal Extract. This extract, which mainly contains the coloring agents including the Pravitaimins A (Kryptoxantliiti), the soluble proteins, carbohydrates, nutritional salts and which contains fat and fat-like substances, after removing the alcohol as an important component of the new baking aid can be used with advantage.

The germs of the corn are in a known manner by itself with acetone and / or alcohol extracted, an extract being obtained which, in addition to the lipoids (Lecithin) and fats and other valuable organic phosphoric acid compounds, contains oils, vitamins, nutritional salts, proteins and sugars. After opening the Extractant is also this extract as a valuable component of the new one Baking additives can be used. The homogenization of the Itoggerz% extract with your Corn or corn germ extract provides an excellent, whippable, stable Foam-forming baking agent that contains egg yolk, egg white and milk protein at the same time and can replace fat in whole or in part and change the taste, appearance, Loosening and browning of the baked goods or confectionery products are significantly improved. It is suitable for the production of foam and base cream.

The corn germ extract can be obtained in whole or in part by extracting from others Grain germ i or 11-Zalrz germ: eni: replaces «earth. The germ extract is carted off without using alcohol or acetone as extraction agent in such a way that that the dampened germs wetted with water, previously in a known manner debittered by washing with ammonia water or briefly extracting with alcohol can be, the degradation by means of amyl @ o: lytically, cytolytically and proteolytically effective Cultures of Aspergillus: orycae or wentii subjects. The germs will be with these Cultures sown and at 25 to .15 ° with aeration and with the addition of ammonium salts treated until a mycelium has formed. This is followed by the addition of water and the actual degradation under growth-inhibiting conditions at higher temperatures the germinal substance. The mass is then filtered and thickened or carefully dried.

The new baking agent can contain sugar, maltose mixup, lactose or concentrated whey containing lactose and album @ ose, which is also inverted (hydrolysed) can be added in any amount adapted to the intended use will.

For the invention it is essential that in relation to the protein substances and protein breakdown products: sufficiently large amounts of easily reactive sugars, such as pentoses, fructoses, glucoses, are present that eliminate the protein taste. For this purpose it is advantageous to also use those obtained by pressure or acid hydrolysis Extracts of sugar beet pulp (dry pulp) or aqueous rye or To add rye bran extracts to the new baking agent in a ratio that corresponds to a protein-sugar ratio of i: 4 to i: 8.

The characteristic feature of the yellow maize extract is its high level Content of unstable colorants and vitamin A as well as soluble protein. The rye extract is rich in pentoses and fructoses, especially when it is hydrolyzed, has in In the hydrolyzed state, it has a high foaming capacity and is unpleasant Schm: eckenden egg protein degradation products, including those of milk, tasty products. Potato fruit water Does not discolor in the presence of yellow corn extract and gives permanent foams. Corn extract is rich in, lipioids (fats), organic Phosphoric acid compounds., Highly hydrophilic :, decomposes fat, promotes emmulsion and foam formation as well as taste and baking effects. The union of these Extracts therefore lead to foamable and particularly valuable baking ingredients Product that can serve as a protein substitute:

Claims (3)

PATENT CLAIMS: i. Process for the production of a protein-containing, stable foaming agent. Baking agent, characterized in that Rbggen Moder rye bran with water or potato fruit water, the electrodialytic: be desalinated, decolored and acidified with organic acids! Or acidic agents; can, extracted below the starch saccharification temperature, @thickened and, if necessary, dried at low temperatures. 2. The method according to claim i, characterized characterized in that the cell structure of the rye in the production of the rye extract before or during the extraction with cytolytric, amylolytic and proteolytic effective fungi or fungal enzymes, such as Aspergillus orycae or wentii, moder with Lactic acid bacteria or citric acid fermenter pathogens, if applicable. with the addition of Ammonium salts is digested in a known manner. 3. Modification of the procedure for the production of a protein-containing, permanent foam-giving baking agent, thereby b - Indicates that the aqueous rye or rye bran extract obtained according to claim i before further processing with an alcoholic or aqueous alcoholic extract . is homogenized from yellow maize, maize germs or other grain or malt germs, the grain germ substances likewise being enzymatically broken down in a known manner could be.