EP0177522A1

EP0177522A1 - Aromatic agent in granular form

Info

Publication number: EP0177522A1
Application number: EP85901426A
Authority: EP
Inventors: Harry Müller
Original assignee: Dragoco Gerberding and Co GmbH
Current assignee: Dragoco Gerberding and Co GmbH
Priority date: 1984-03-21
Filing date: 1985-03-12
Publication date: 1986-04-16
Also published as: IT1185055B; JPS61501491A; IT8519815A0; WO1985004078A1; DE3410347C1

Abstract

Granulats d'arôme à base d'un support contenant du sucre, de l'albumen et de la graisse, ainsi que d'un liant, qui comporte entre 2 et 35% de poudre de lait écrémé, entre 20 et 75% de sucre, entre 10 et 30% de graisse, 2% de gélatine, 3% d'eau et le cas échéant de 4 à 5% de sel, ainsi que de 0,5 à 30% d'aromate et le cas échéant entre 0,2 et 5% de colorant alimentaire, ainsi qu'entre 0,3 et 1% de protéine végétale hydrolysée et entre 0,5 et 2% de poudre ou de granulat de bouillon prêt à l'emploi instantané, le sucre étant du lactose dans les granulats de goût épicé et du sucre en poudre dans les granulats de goût fruité.Aroma aggregates based on a support containing sugar, albumen and fat, as well as a binder, which comprises between 2 and 35% of skimmed milk powder, between 20 and 75% of sugar , between 10 and 30% of fat, 2% of gelatin, 3% of water and if necessary from 4 to 5% of salt, as well as from 0.5 to 30% of flavoring and if necessary between 0, 2 and 5% of food coloring, as well as between 0.3 and 1% of hydrolyzed vegetable protein and between 0.5 and 2% of instant ready-to-use broth powder or granulate, the sugar being lactose in aggregates with a spicy taste and powdered sugar in aggregates with a fruity taste.

Description

Flavoring agents in granular form Various types of granules for flavoring purposes are known in the food and luxury food industry. These known granules have several disadvantages due to the structure of their carrier compositions, e.g. B. strong hygroscopicity, lack of hydro stability and lack of flavor intensity. They are not suitable to be used as the sole flavoring agent. Furthermore, the previously known granules are not sufficiently stable during processing, i.e. H. there is a more or less large amount of abrasion and breakage, which makes the standardization of food and luxury flavorings difficult.

The aim of the invention is flavor granules with a constant consistency. This enables the products to be standardized.

The aroma granules according to the invention have a carrier substance which, due to their structure, avoids the disadvantages described above.

The carrier matrix of the flavoring agents according to the invention in granular form is based on a combination of skimmed milk powder, sugar and fat, milk sugar being used in the spicy flavor type because of its lower sweetness and powdered sugar in the fruity flavor type. In addition, the combination also contains gelatin and water in a fixed ratio and, with the spicy taste, preferably also salt. Since a certain consistency of the mixture to be extruded, which is predetermined by the extruder technology and the subsequent use, must be present for the extrusion of the overall mixture, the consistency of the starting mixture, depending on the use of solid, pasty or liquid aromas, is determined above all by the amount of skimmed milk powder and sugar set. A variation in the fat content has less influence on the consistency than, in particular with the fruity aromas, a more or less lipophilic character of the aromas.

Thus, the invention relates to flavor granules based on a sugar, protein and fat-containing carrier, as well as a binder, which are characterized in that they a) for a spicy flavor from 20 to 35% skimmed milk powder 20 to 35% milk sugar 20 to 30% hard fat 0.5 to 30% flavor 2% gelatin 3% water and optionally 4 to 5% salt

0.2 to 5% food coloring 0.3 to 1% hydrolysed vegetable protein 0.5 to 2% instant ready-made broth granules or powder

or b) for a fruity flavor

2 to 20% skimmed milk powder 30 to 75% powdered sugar 10 to 30% hard fat

0.5 to 30% flavor

2% gelatin

3% water and if necessary

0.2 to 5% food coloring

1 to 2.5% edible acid 0.5 to 25% cocoa powder

consist.

The basic compositions for the carrier matrix are preferably as follows: Spicy flavor of skimmed milk powder 20 to 35%, in particular

24 to 32%

Milk sugar 20 to 35% in particular

24 to 32%

Salt 4 to 5%

Gelatin 2%

Water 3% (the amount required to swell the gelatin)

Fat (especially cocoa 20 to 30%, especially butter substitute)

Fruity taste: skimmed milk powder 2 to 20%, esp.

3 to 15%

Powdered sugar 30 to 75%, especially 35 to 70%

Gelatin 2%

Water 3%

Fat (cocoa butter substitute) 10 to 30%, especially 12 to 26%. The amount of aroma varies depending on the type of aroma desired and can be from about 0.5%, in particular from 0.75%, for example in the case of onion aroma, to 30% in the case of less intense aromas, but is generally between 0.5 and 25%. . A range of 0.9 to 20% is preferred for spicy flavors such as onions or meat, while for fruity flavors the percentages are approximately between 4 and 25%, again depending on the intensity of the flavors used and the desired flavor.

Of course, it is possible to add the usual food coloring, with quantities of 0.2 to approx. 5% being used in particular, the higher quantities naturally being due to the flavors which do not give much color, such as spice or vegetable flavor granules, in order to give them a pleasing appearance .

With the spicy flavors, it has proven expedient to sometimes add a hydrolyzed vegetable protein in an amount of a few tenths to 1% (for example 0.3 to 0.8, in particular about 0.5%), if so desired End product is appropriate. An example is a smoked ham or oxtail aroma.

Cocoa powder can serve as a background for the fruity aromas without it being necessary as a distinct aroma, for example with hazelnut, caramel or, in particular, chocolate aromas, between less than 1% and up to 25% cocoa powder can be used. Cocoa can be added both before the addition of fat and gelatin and at the end, for example with the flavors, if these are incorporated at the end. In a corresponding manner, for example in the case of vegetable flavors, in addition to the actual extracted aroma, vegetable powder can also be added in a quantity of a few percent, for example approximately 5%, as well as with certain fruity ones Flavors, such as those used for ice cream, can be added to the flavor, in addition to flavor, acidic acid, in particular citric acid, as a flavor corrective in an amount of approximately 1 to 2%.

The process for producing these flavor granules will be explained in more detail later. It is generally characterized in that at 20-35 ° C. either a ₁ ), all of the constituents mentioned in claim 1 under a) or b), except gelatin and flavorings, are mixed intensively, the hard fat having previously been liquefied, this mixture the gelatin Add and mix in a 40% aqueous solution and thoroughly incorporate the flavors into this carrier mass, or b ₁ ) intimately mix all of the ingredients mentioned in claim 1 under a) or b) except hard fat and gelatin and add the previously liquefied hard fat to this mixture works and finally supplies and mixes the gelatin in the form of a 40% aqueous solution,

the mixtures a ₁ ) or b ₁ ) are fed to an extruder and the mass is extruded into strands in a known manner, the extruded, strand-like material is optionally solidified and / or dried with heating to about 40 ° C. for at least about one day Interim storage and then granulated and calibrated the material.

According to a preferred embodiment, all operations, with the exception of a possible drying process, are carried out at 20-35 ° C., in particular at normal room temperature. Further preferred embodiments with regard to method and granule composition are also shown in the patent claims. The following examples illustrate the invention:

Example 1 (general procedure)

The carrier mass for spicy granules is produced as follows: 30 kg of skimmed milk powder, 28 kg of milk sugar, 4 kg of table salt and 0.5 kg of hydrolysed vegetable protein are mixed intensively with one another at room temperature in a vortex mixer; only the fat component, 25 kg of special hard fat, is preheated to approx. 40 ° C beforehand. 5 kg of 40% gelatin solution are added to this mass and mixed in.

The carrier mass for fruity granules is produced as follows: 60.9 kg of powdered sugar, 5.0 kg of milk powder and 1.2 kg of powdered citric acid are mixed intensively with one another in a whirl mixer; only the fat component, 14 kg of special hard fat (especially cocoa butter substitute), is preheated to approx. 45ºC beforehand. 5 kg of 40% gelatin solution are added to this mass and mixed in.

The aroma is either incorporated into the finished carrier mass or, which can sometimes be preferred (especially in the case of liquid aromas), homogeneously mixed with the skimmed milk powder and the sugar and all other constituents apart from fat and gelatin. Then the fat is worked in and finally the gelatin. If desired or necessary for a specific use, natural, nature-identical or artificial coloring is added to the mixture.

Due to its composition, the carrier substance is not hygroscopic, hydrostable and does not have a physically measurable melting point but a melting interval. It has a water content of 2.5-3%, preferably 2.6%. The

Water content in the end product should be about 3%. The

Carrier substance has no undesirable secondary taste nuances and results in an almost tasteless carrier material.

The flavors required for the intended use are incorporated into this carrier mass in an amount of 0.5-30%, in particular 0.5-25% by weight. These flavors can be powdery, pasty or liquid. Natural, nature-identical or artificial flavors, or flavor mixtures, can be used.

The mixture thus produced from carrier substance and flavoring substances is fed to an extruder, which presses the mass in a known manner under pressure by means of a screw through a perforated disc, strands being formed. In order to solidify the extruded, strand-like material, a drying process can follow the extrusion process. This process step can be carried out in a known manner by storage, optionally with gentle heating (approx. 40 ° C.), for example in a drying tunnel. Experience has shown, however, that it should be stored for at least one day, especially at 20 - 35 ° C. If this is desired for production reasons, this temporary storage can also be extended to several days. Then the material is granulated and calibrated. The particle size can be adapted to the intended use and is generally in the range from 0.3 to 6 mm, in particular 1 - 2.5 mm.

The granulation is expediently carried out by machine

Chopping the strands temporarily stored for drying. The calibration is carried out by classifying the granules known per se on a known screening machine, so that an arbitrarily narrow grain fraction can be set.

A hard fat with a melting point between 36 and 40 ° C. is used as fat, preferably a cocoa butter substitute, which usually has a melting point around 38 ° C.

The components can be mixed in any mixer suitable for food technology, which produces a homogeneous mixture from the mixture. A vortex mixer is preferably used.

Due to the composition of the carrier mass

Flavorings bound in such a way that they only develop their effect in the finished product. The fat and gelatin components contained in the carrier mass envelop the flavorings. In the finished product, the aroma substances penetrate the surrounding carrier mass and release the aroma to the finished food and beverage. This process takes place gradually depending on the product. In this way, the flavor granules gradually come structurally closer to the surrounding foodstuffs and luxury foods into which they are incorporated, without losing their original shape over a longer period of time. Examples 2 to 34

The following examples are application examples, some of which are described in more detail and all of the other examples are summarized in tabular form. The preparation is carried out in a corresponding manner, as described in Example 1 or the more detailed examples. From the following examples it can be seen that the carrier substance components and the flavorings are handled variably depending on the product.

Example 2 (smoked ham flavor)

The carrier matrix is produced as follows:

In the special mixer, 30 kg of skimmed milk powder, 28 kg of milk sugar CE 200, 4 kg of table salt, 0.5 kg of hydrolyzed vegetable protein, 2.5 kg of vacuum-dried paprika flavor and 5 kg of liquid smoked ham extract are mixed intensively at room temperature

(approx. 30 sec). Then the fat component, 25 kg of special hard fat which has been preheated to approx. 45 ° C, is mixed in (approx. 20 sec). Now 5 kg of 40% gelatin solution are added to the mixture and mixed in (approx. 20 sec).

After extrusion, at least 24 hours of intermediate storage and calibration as described earlier, a smoked ham granulate results that can be used to flavor pizzas, snack items, soups, all kinds of ready meals, meat and sausage products, etc.

If approx. 2% of this smoked ham granulate is incorporated into pizza fillings, the following new flavoring advantages result: a) Contrast flavoring options for the existing pizza fillings or pizza toppings. b) Visual perception of the granules on the pizza surfaces. c) Clearly perceptible and improved smell when baking the pizzas, d) Development of a full-bodied, intense taste bouquet when eating pizzas.

Example 3 (Strawberry Flavor)

The carrier matrix is produced as follows:

In a special mixer, 60.9 kg of powdered sugar, 5 kg of skimmed milk powder, 1, 2 kg of citric acid, 5 kg of strawberry fruit powder, 5 kg of spray-dried strawberry flavor, 1.8 kg of liquid strawberry flavor, 1.5 kg of liquid strawberry flavor concentrate, 0.5 kg of spray-dried hibiscus flavor and 0.1 kg of liquid sandalwood aroma mixed intensively at room temperature (approx. 30 sec). Then the fat component, 14 kg of special hard fat, which was previously preheated to approx. 45 ° C, is mixed in (approx. 20 sec). Now 5 kg of 40% gelatin solution are added to the carrier matrix and mixed in (approx. 20 sec).

After extrusion, about 24 hours of intermediate storage and calibration, there is a strawberry granulate that is suitable for ice cream, praline fillings, filled chocolate bars or bars, solid chocolate bars, muesli, yoghurt,

Marzipan or Persipan masses, sweets, cake topping or the like can be used. When strawberry granules are incorporated into chocolate in an amount of 2-5% by weight, preferably 3% by weight, the following new flavoring advantages result:

a) Contrast flavoring options to the existing own taste nuances. b) Visual perception of the granules in the chocolate. c) Trouble-free incorporation of the granules in the manufacturing process of chocolate bars.

Examples 2 to 34 are summarized in the following table.

Because of their high aroma concentration, the aroma granules produced according to the invention are also suitable for use as the sole aroma agent in finished products.

Compared to previously known flavoring agents, the flavoring granules produced according to the invention also have the advantage that the bound flavoring agent does not show any undesirable decomposition and distribution phenomena in the finished product under normal storage conditions. The finished product remains fresh and flavor-stable over a longer period of time.

Another advantage of the aroma granules produced according to the invention is the possibility of precisely standardizing the aroma substances in the granulate.

The following are some examples of uses for the flavors produced according to Examples 4 to 34:

Orange granules can be used in an amount of 2 to 5% by weight, preferably 3% by weight in e.g. Ice cream, raspberry granules in an amount of 2 to 3% by weight, e.g. in muesli, lemon granules in an amount of 1 to 2% by weight e.g. in cake fillings, apple granules in an amount of 2 to 5% by weight, preferably 3% by weight e.g. in marzipan and caramel granules in an amount of 2% by weight e.g. be incorporated into chocolate fillings.

The spicy granules can e.g.

Roquefort in an amount of 1 to 2% by weight, for example in snack article fillings, Vegetable and tomato flavor granules, for example in an amount of approx.

0.5% in soups and

Flavored gelatin flesh e.g. in an amount of approx. 0.5% in special salads

be used. There are, inter alia, the advantages given in Examples 2 and 3 when using these flavor granules.

Claims

PATENT CLAIMS

1. Flavor granules based on a sugar, protein and fat-containing carrier and a binder, characterized in that it consists of 2 to 35% skimmed milk powder, 20 - 75% sugar, 10 - 30% fat, 2% gelatin, 3% water and optionally 4-5% salt and 0.5-30% flavor and optionally 0,

2 - 5% food coloring and 0,

3 - 1% hydrolyzed vegetable protein and 0.5 - 2% instant broth granules or powder.

Aroma granules according to claim 1 for a spicy flavor, characterized in that the skimmed milk powder content is 2, the sugar content consists of 20-35% milk sugar and the fat content consists of 20-30% hard fat, in particular K-akaobutter substitute.

Flavored granules according to claim 1 for a fruity taste, characterized in that the skimmed milk powder content is 2 to 20%, the sugar content from 20 - 75% powdered sugar and the fat content from 10 - 30% hard fat, in particular cocoa butter substitute.

4. Flavor granules according to claim 1 or 3, characterized in that in the case of granules of fruity taste, 0.5 - 25% cocoa powder is additionally present.

5. Flavor granules according to claim 1 or 3, characterized in that additionally 1 - 2.5% of a pleasure acid, in particular citric acid, are present.

6. A process for the preparation of the flavor granules according to one of the preceding claims, characterized in that 2 - 35% skimmed milk powder, 20 - 75% sugar, optionally 0.3 - 1% hydrolyzed vegetable protein and / or 0.5 - 2.5% Broth granules or powder as well as 10 - 30% previously liquefied hard fat are mixed intensively with each other at room temperature, 2% gelatin in the form of a 40% aqueous solution is added and mixed into this mass and flavorings in a quantity of 0.5 - 25% are thoroughly mixed into this carrier mass incorporated and this mixture is fed to an extruder and the mass extruded into strands in a known manner under pressure, the extruded, strand-like material optionally solidified, subjected to at least about one day of intermediate storage and the material then granulated and calibrated in a manner known per se.

7. Modification of the method according to claim 6, characterized in that the flavor and all other additives except fat and gelatin are intimately mixed with the skimmed milk powder and the sugar and then the liquefied hard fat is incorporated into this mixture and finally the gelatin in the form of a 40% aqueous solution and mixed and then feeds this mixture to the extruder.

8. The method according to claim 6 or 7, characterized in that for flavor granules spicy flavor 20 - 35% skimmed milk powder, 20 - 35% milk sugar, 4 - 5% salt, 2% gelatin in the form of a 40% aqueous solution, 20 - 30% fat and aroma in an amount of 0.5-25% and optionally hydrolyzed vegetable protein and / or instant brew granules or powder.

9. The method according to claim 6 or 7, characterized in that for aroma granules fruity taste 2 - 20% skimmed milk powder, 30 - 75% powdered sugar, 2% gelatin in the form of a 40% aqueous solution, 10 - 30% fat and flavor in an amount of 4 - 25% and optionally cocoa powder and edible acids.

10. The method according to claim 2, characterized in that the amounts of sugar and milk powder are varied such that there is a suitable consistency of a mixture for optimal extrusion.