DK171629B1 - Process for the preparation of a dark colored food - Google Patents

Abstract

A malt extract of high colouring power of from 20,000 to 25,000 EBC units is obtained by heating a mixture of an initial malt extract and comminuted green malt and/or comminuted malt and/or aqueous extracts of comminuted green malt and/or comminuted malt at a temperature of from 90 to 120 DEG C, preferably 105 to 112 DEG C, over a period of, preferably, 9 to 12 hours, without other additives, and is particularly suitable for colouring foodstuffs, but at the same time also improves the flavour properties and the maintenance of freshness of the foodstuffs to which it is added.

Description

in DK 171629 B1

The present invention relates to a process for the preparation of a foodstuff suitable for darkening, the foodstuff itself and its use for coloring.

5 It is known and conventional for numerous foods and feedstuffs to improve their appearance, color, taste, acceptance and, where appropriate, other organoleptic properties, to add dyes or colorings in reverse; coloring, foodstuffs with as good a taste or at least 10 taste-neutral properties as possible.

To obtain a brown tint, sugar carbons of different species are very often used for this. In addition, roasted products such as roasted malt and roasted cereals, cocoa-containing products, coffee products or the like are also used. In addition, dyes such as annato, bixin or iso-carotene are also used, which are browned during heat treatment. Apart from sugar-colored, these substances are either not temperature resistant, such as e.g. β-carotene or they exhibit too low a color or a shaken off taste, a gray tint or more of these negative properties. In addition to sugar color, caramel sugar syrup is also used, which, however, has a lower color power.

Sugar cow ears and karar 1 sugar syrup are usually prepared by heating sugars with acids, alkalis, salts, especially sulphites and / or ammonium salts, over a prolonged period to a relatively high temperature of 120 to 180 ° C, usually 150 to 180 ° C. . Thereby, a dark colored sugar syrup or cinnamon sugar syrup is formed which becomes darker the longer the treatment time and / or the higher the treatment temperature. They taste more and more bitter the darker their color. Caramel sugar syrups have a poorer color than sugar cow 1 ears, but otherwise there is no clear demarcation between these two products. Since sugarcellars are used only for color purposes, they are considered from a food law standpoint as colorants and additives. In addition, consumers who today have become critical of additives and dyes sometimes consist of reservations about the by-products obtained from sugarcane 1 earmuffs, such as. 4-methylimidazole and other heterocyclic compounds obtained by the use of ammonia. In some countries, the use of sugar-5 color or karar 1 sugar syrup in priming agents is already banned, e.g. the use in bread in Denmark; in other countries, such as The German Federal Republic is discussing and preparing such a ban.

10 From DE Patent Specification No. 30 09 493, it is known to produce a coloring malt product by extraction of roasted malt. This is a so-called colorless thaw which is extracted by extraction of soluble dyes and accompanying substances from roasted malt. These color malt extracts cause an unattractive 15 gray-brown tint. Color paint is meant malt that has been treated by drying in a very high temperature drying oven.

Therefore, there has long been a need to be able to produce a natural food that does not contain additives and can be produced without such additives, with high color and pleasing organic properties so as to give foods an appealing brown coloration or browning. and more specifically as far as possible without a gray hue.

25

It is thus the object of the present invention to produce a natural food of high brown color and pleasing organoleptic properties without the use of additives.

30

This problem can be solved by the method according to the invention which is peculiar to the characterizing part of claim 1.

Surprisingly, it has been found that a thermal treatment with relatively moderate temperatures over a prolonged period of the highly appreciated and nutritional physiologically high malt extract after the addition of finely divided green or finely dried malt or aqueous extracts thereof can lead to a very dark, brown-colored malt extract with high color-vigor. Thus, no malt-promoted additives or additives are added at all, such as acids, alkalis, salts or the like, in the treatment. Thus, these dark malt extracts are pure foods and are made entirely without additives. The detection of sugar color is negative. They have a good, non-bitter taste and improve with the residual sugar content and other ingredients the taste and sustained freshness of the foods to which they are added. In the case of such foodstuffs of the latter type, they are mainly baked goods, but also of bolcher and other foodstuffs. Thus, these dark malt extracts are well suited to replace sugarcane, caramel sugar syrup and other browning additives in food and feed, further enhancing the organoleptic properties of these foods and feed.

Surprisingly, in the process of the invention, dark malt extracts having a coloring power up to and above 25,000 EBC units have been produced. The brown malt extracts are distinguished by an appealing brown tone which is also conveyed in the foods to which they are added to color these. A red tint is avoided, especially known in caramel sugar syrups. Also, no shade of gray appears as is known in roasted products such as color milled or roasted cereals. The brown malt extracts can also be mixed with other additives for adjusting the color depth, sweetness and viscosity, e.g. normal conventional malt extract and water so that at any given time the desired consistency, color and viscosity are obtained.

The dark malt extracts may also be applied to carriers, such as flour, swollen flour, starch, maltodextrin, etc. and powdered or granulated products may be prepared for use in food or feed. Such a further processing can e.g. is carried out on roller dryers, extruders, fluid bed dryers or atomizers or the like. In addition, when mixed with other products, e.g. toasted grains, toasted malt, etc. other color shades are achieved.

Since the taste and fresh shelf life of baked goods can also be improved by using the malt extract obtained according to the invention, these dark malt extracts can also advantageously be used in liquid or solid form as constituents of baking agents and even as constituents of acidified baking agents.

As the starting malt extract, one can use not only those derived from barley malt, but also such malt varieties made from other cereals, such as wheat, rye, oats, corn, rice and the like. The weight percentages of claims 8 to 10 are in each case based on a starting malt extract having an extract content of 78 weight percent based on the total weight of the malt extract, the remainder being water.

In the following, four embodiments of the invention are elucidated. Before that, some concepts must be defined.

"Malt" is prepared in such a way that grains, in Germany usually barley, are weighed into water and, after sufficient water uptake, are sprouted. This sprouted grain is referred to as green malt. It is still damp. After drying (in a drying oven), malt is stored which is durable.

"Malt extract" is prepared by milling malt and then stirring with water to a mask. After prolonged standing at higher temperatures, e.g. 50 to 78 ° C, where the malt's own enzymes make most of the malt's constituents, especially starch, soluble, the mask is filtered. Most of the water is removed from the filtered liquid, the filtrate, to give a honey-yellow syrupy malt extract.

5 DK 171629 B1

The indications for color power in EBC units are in accordance with the definitions of the European Brewery Convention (EBC) (see "ANALYTICA-EBC", 3rd edition 1975, Zijrich, 0 39 and BAUSCH / SILBEREISEN / BIELIG "Arbe itsvorschrift zur chemisch-brautech- 5 nischen Betriebskontrol1e ", Berlin 1963, pages 85-86.

Example 1 1000 kg malt extract from barley malt with an extract content of 78 10 wt.% Is heated with stirring with 25 kg finely divided branch malt slowly to 106 to 112 ° C, until the actual effect in ndho 1, ie. the solids content is 88 to 90% by weight. The water content of the malt extract used is not in itself significant, since in each case the water content is reduced so much by evaporation that the extract content is increased to 88 to 90% by weight, the extract is thus evaporated. The treatment is done under atmospheric pressure. A reflux condenser prevents the above temperature from being exceeded and the extract content being higher than 88 to 90%. With increasing processing time at said temperature, the color of the malt extract darkens. After 8 hours of treatment at this temperature, the viscosity clearly increases. After 9 hours, a color depth of approx. 20,000 EBC units, and after 12 hours a color depth of approx. 25,000 EBC units. At the end of the thermal treatment, the still present dark-colored residue of green malt was sieved off. The obtained dark dark malt extract is reduced by the addition of water to an extract content of 73 to 74% by weight and is easily pourable even at room temperature. It then has a color depth of 14,000 to 17,000 EBC units.

Example 2

Example 1 was changed to use 50 kg instead of 25 kg of green malt. By otherwise the same method, color depths of approx. 8 and 10 hours, respectively, were obtained. 20,000 and 25,000 EBCs, respectively.

DK 171629 B1 p

Example 3

Examples 1 and 2 were changed in that instead of finely divided green malt of barley, finely divided malt from barley was used under otherwise the same process conditions. The results were approximately the same.

Example 4 Examples 1 to 3 were changed in that instead of finely divided green or finely ground malt, an aqueous extract of finely divided green or finely ground malt was used.

To this, 100 kg of finely divided green malt of barley or wheat or 15 kg of 100 kg of ground malt (of barley or wheat) was stirred with 100 to 300 liters of water and, with stirring, an aqueous extract was prepared. Depending on the intensity of stirring, this aqueous extract is prepared after 10 minutes to 2 hours. When using green malt, a shorter period of time is considered. The 20 undissolved green or malt is filtered off or filtered.

The filtrate, i.e. the aqueous extracts liberated for undissolved constituents are added to the 1000 kg. malt extract and this mixture is heated with stirring in a kettle. This allows the water to evaporate until a temperature in the range of 106 to 112 ° C is reached and thus an extract content of 88 to 90% is obtained. The further treatment is carried out as in Examples 1 to 3 with the same results as in these Examples. To increase the pourability, ie. To reduce the viscosity, 260 l of water are added. The malt extract thus obtained has a color strength of approx. 16,500 EBC units. When, at the same time, one has to further improve the taste of the dark malt extract, instead, e.g. add 360 kg of normal malt extract and approx. 240 l of water. After stirring, a dark, excellent pourable malt extract is obtained with a coloring power of 12,000 to 14,000 EBC units.

In all experiments, extract was determined by refractometry.

35

Claims (13)

A process for preparing a dark food, characterized in that a starting material extract is mixed with finely divided green and / or finely divided malt and / or aqueous extracts of finely divided green and / or finely divided malt and heated to a temperature of 90 to 120 ° C and with stirring keep this temperature until the mixture assumes a strong dark color. Process according to claim 1, characterized in that the heating takes place at a temperature of 100 to 115 ° C. 3. A process according to claim 2, characterized in that the heating takes place at a temperature of 105 to 112 ° C. Process according to claim 1, characterized in that the heating takes place in 5 to 20 hours. Process according to claim 4, characterized in that the heating takes place over 8 to 12 hours. 5 Bread and cakes are obtained with an appealing brown crumb color, good rounded taste and freshness for a long time. For gingerbread, 1 anti-durable pastry, cakes, bolscher, beverages (beer and cola) as well as for other foods and feed, the obtained malt extracts can be used in liquid or 10 solid form. Claims. Process according to claim 1, characterized in that the starting malt extract of cereal malt is used. DK 171629 B1 Process according to claim 6, characterized in that starting malt extract of barley, wheat or rye malt is used. Process according to claim 1, characterized in that 1 is added to 1 to 50% by weight of finely divided green or finely divided malt based on the starting malt extract. Process according to claim 8, characterized in that 2.5 to 15% by weight of finely divided green or finely ground, calculated on the starting malt extract, is added. Process according to claim 1, characterized in that an aqueous extract of finely divided green or finely ground malt is added in an amount of 2.5 to 15% by weight based on the starting malt extract. Process according to any one of the preceding claims, characterized in that the temperature treatment is carried out at an extract content of 88 to 90% by weight. Dark food, characterized in that it is prepared by heating a starting malt extract with finely divided green malt and / or finely divided malt and / or aqueous extract of 20 finely divided green malt and / or finely divided malt to 90 to 120 ° C over a period of time until the mixture has assumed a strong dark color. Use of a dark foodstuff prepared by the process according to any one of claims 1 to 11 as a coloring agent for foodstuffs, especially baked goods.