EP1885206A1 - Brunissage d'aliments - Google Patents

Brunissage d'aliments

Info

Publication number
EP1885206A1
EP1885206A1 EP06753990A EP06753990A EP1885206A1 EP 1885206 A1 EP1885206 A1 EP 1885206A1 EP 06753990 A EP06753990 A EP 06753990A EP 06753990 A EP06753990 A EP 06753990A EP 1885206 A1 EP1885206 A1 EP 1885206A1
Authority
EP
European Patent Office
Prior art keywords
erythrulose
food
browning
heating
concentration
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.)
Withdrawn
Application number
EP06753990A
Other languages
German (de)
English (en)
Inventor
Lutz Popper
André RIEKS
Markus KÄHLER
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.)
Muehlenchemie & Co KG GmbH
Original Assignee
Muehlenchemie & Co KG GmbH
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 Muehlenchemie & Co KG GmbH filed Critical Muehlenchemie & Co KG GmbH
Publication of EP1885206A1 publication Critical patent/EP1885206A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods

Definitions

  • the present invention relates to the browning of foods.
  • it teaches the use of erythrulose to produce a food which, when heated, undergoes browning, the erythrulose contributing to the browning of the food.
  • the invention relates to a process for the preparation of a food, in which one adds Erythrulose before heating, and the food obtained by this method.
  • the formation of the brown color of cooked, in particular fried and baked foods is due to the so-called Maillard reaction, which is also referred to as non-enzymatic browning. This describes the reaction of reducing sugars with peptides and amino acids, during which brown color pigments are formed.
  • the Maillard reaction typically takes place only at temperatures above 8O 0 C and is favored by high pH values.
  • sugars such as sucrose, glucose, lactose, maltose, invert sugar or fructose
  • sugary preparations such as glucose or fructose syrup, invert sugar syrup, malt or malt extracts of various cereals or milk derivatives used (DE 38 40 586).
  • amylotic enzymes especially alpha-amylase, beta-amylase or amyloglucosidase, which increase the concentration of reducing sugars.
  • amino acids or proteins which are necessary as reactants in the Maillard reaction, can enhance the tanning (US, 4,448,791).
  • pH e.g.
  • acrylamide is a substance produced during the Maillard reaction, especially from the amino acid asparagine and reducing sugars, which is suspected to be carcinogenic. Large quantities of acrylamide are in this case formed in particular at high temperatures (> 180 ° C.) (Rosen et al., 2002, The Analyst 127, 880-882, Mottram et al., 2002, Nature 419, 448, Stadler et al. 2002, Nature 419, 449).
  • a particular challenge is the achievement of an optimal browning of products that are only pre-cooked or partially baked by the manufacturer and by the consumer z.T. have to be baked or cooked with household appliances.
  • the browning of foods cooked in microwave ovens also causes great difficulties.
  • the present invention is directed to a method of preparing a food which, when heated, undergoes browning by adding erythrulose to the food prior to heating.
  • the invention also provides the use of erythrulose for the preparation of a food which undergoes a browning upon heating, the erythrulose contributing to the browning of the food.
  • the food is heated after the addition of the erythrulose, during which the desired browning is achieved.
  • erythrulose to a food precursors are prepared which are browned during heating, for example by the end user.
  • browning is the formation of brown color pigments which give the browned food a golden or brown color.
  • the desired degree of browning is different and, in addition to the taste of the consumer, for example, depends on the food produced. In particular for baked goods, a ting a decisive quality feature, the achievement of which is improved with the invention.
  • the degree of tanning can be visually determined and compared.
  • standardized baking tests ICC standard method 191 (International Society for Cereal Chemistry and Technology)
  • the invention thus relates to the use of erythrulose for browning a food which undergoes a browning upon heating.
  • the conditions of heating are chosen so that the desired degree of browning is achieved.
  • erythrulose at the same time of heating, a higher degree of browning or the same degree of browning can be achieved after a shorter heating time.
  • a greater degree of browning or the same degree of browning may be achieved at a lower temperature of heating.
  • the present invention thus also provides a method for reducing the time and / or temperature of heating a food which undergoes browning upon heating without reducing the browning of the food. In addition to the lower time required, this also means a reduction in energy consumption, which is economically advantageous.
  • Erythrulose is a natural sugar with reducing properties found in red vegetables or red fruits. Erythrulose is characterized by a strong tendency to Maillard reaction, which proceeds with participation of erythrulose even at 40 0 C at a significant speed. Furthermore, erythrulose has no sweetening effect. Erythrulose can be L-erythrulose and / or D-erythrulose. Erythrulose may also be referred to as 1, 3, 4-trihydroxy-2-butanone.
  • erythrulose eg by fermentative processes
  • Erythrulose is commercially available, eg from Dr. Ing. Rieks GmbH, Uetersen, Germany.
  • Erythrulose is known as a component of self-tanning agents, which are said to effect skin toning without exposure to the sun (eg GB 9549020, WO 98/38977).
  • erythrulose can be used to particular advantage in order to achieve a browning of foods which undergo browning when heated.
  • the browning method of the present invention has the unexpected effect of reducing the acrylamide concentration in the food browned by heating. In this case, a reduction of acrylamide concentration can be achieved with the same degree of browning.
  • acrylamide was detected in the Maillard reaction between amino acids and reducing sugars in fried, fried and baked foods.
  • the formation of acrylamide is proportional to the browning of the food (Rosen et al., 2002, The Analyst 127, 880-882, Mottram et al., 2002, Nature 419, 448; Stadler et al., 2002, Nature 419, 449).
  • heating In the context of the present invention, in particular baking, frying, grilling, frying or cooking in the microwave is referred to as heating. Even when heated by boiling or steaming, browning is achieved with erythrulose. Supplementary methods are known in the art for achieving browning of foods even under browning conditions, such as microwave cooking (eg US 4,904,490, US 4,448,791, US 4,735,812, EP 0 469 086) ). These methods can be combined with the method of the present invention.
  • Heating is therefore - depending on the food to be heated - preferably at temperatures of 100 0 C or more, of 120 0 C or more, especially at 120 0 C to 220 0 C, 140 0 C to 200 0 C, 160 0 C to 190 0 C, 160 to 180 0 C or 175 ° C or less instead.
  • foods may be suitable for consumption or their precursors. Browning is particularly important in baked goods, potato products, meat or breaded foods. Thereby, e.g. aesthetic or taste reasons for the desire to brown the food to be crucial.
  • erythrulose comes e.g. naturally in red vegetables or red fruits, such as beetroot or raspberry.
  • the foods are not chocolate or cocoa or foods containing them.
  • baked goods are meant, for example, bread, rolls, cakes, biscuits or biscuits.
  • Baked goods are typically made using flour, this may be from different crops, eg wheat, rye, barley, oats, corn, rice or combinations thereof.
  • Baked goods are generally baked in an oven. Baked goods can be sweet or spicy. Pastries are eg muffins, pretzels or the like.
  • the term food in the context of this invention always includes precursors of the goods suitable for consumption.
  • Baking additives which comprise erythrulose, optionally in combination with amino acids, proteins, other sugars, sugar alcohols and / or enzymes, are also provided within the scope of the invention.
  • potato products are meant eg French fries, croquettes, fried potatoes or potato chips.
  • the corresponding precursors for example not yet fried or only pre-cooked French fries, croquettes or potatoes treated with erythrulose are provided by the invention. Upon subsequent heating erythrulose causes increased browning.
  • Potato products are generally fried or fried in hot oil.
  • erythrulose-treated foods are possible below 30 ° C or under conditions appropriate to the food.
  • the food can also be frozen after the addition of erythrulose to increase its shelf life.
  • French fries which are treated with erythrulose in a raw or semi-cooked state, packaged and stored frozen and / or transported. Frying before consumption may then be at lower temperatures and / or for a shorter time than would be necessary without the addition of erythrulose to achieve the desired browning.
  • the French fries obtained according to the invention have a lower acrylamide concentration than conventional French fries of the same degree of browning.
  • precursors of baked goods eg dough pieces for bread or rolls, can be pretreated with erythrulose and cooled or frozen.
  • the erythrulose can be added to the food by mixing it with the food.
  • the erythrulose can be mixed with the dough, especially the dry dough ingredients.
  • an aqueous erythrulose solution can be sprayed onto the food or spread over it or the food can be thawed into the solution. chen.
  • an erythrulose solution is suitable which has a concentration of 800 g erythrulose / L or less, in particular from 2 to 800 g erythrulose / L.
  • the food After the addition of erythrulose, the food has an erythrulose concentration of about 0.01% to about 5%. Unless stated otherwise, the stated percentages refer to the total mass of the food when adding erythrulose.
  • the food has an erythrulose concentration of from about 0.1% to about 5%, more preferably from about 0.1% to about 1%.
  • the concentration of erythrulose is directly correlated with the degree of browning obtained. For bakery products it is recommended to add 1 to 5% erythrulose, based on the amount of flour, to the dough before baking. An appropriate concentration of erythrulose to achieve the desired degree of browning can be readily determined by experiment.
  • the foods do not contain a substantial amount of proteins and / or amino acids, they should be added to ensure an efficient Maillard reaction.
  • amino acids other than asparagine are preferred in order to prevent the formation of acrylamide. Addition of amino acids or proteins may enhance tanning, but is not necessary in the invention.
  • sugars and / or sugar alcohols can also be added to foods in combination with erythrulose.
  • Suitable other sugars are glucose, fructose, mannose, galactose, arabinose, xylose, sorbose, tagatose, maltose, sucrose or lactose or the sugar alcohols sorbitol, xylitol or mannitol.
  • Enzymes can still be added in combination with erythrulose. Suitable examples are alpha-amylase, beta-amylase, iso-amylase, amylglucosidase, pullulanase, endo-peptidase and / or exo-peptidase.
  • the further additives are added together with the erythrulose.
  • the invention also relates to foods which have been prepared by a process according to the invention using erythrulose. Unless these foods have been heated and thereby browned, they typically have erythrulose at a level of from 0.0001% to about 5%. Foods already browned by heating may contain unreacted erythrulose. Furthermore, they have the erythrulose reaction products of the Maillard reaction in appropriate concentrations. The concentration of erythrulose or erythrulose reaction products is preferably from about 0.01% to about 5%, most preferably from about 0.01% to about 1%.
  • the food has erythrulose or erythrulose reaction products mainly on its surface. If the erythrulose has been mixed with the food, it contains more erythrulose in its central area after heating and erythrulose reaction products in the periphery.
  • Erythrulose is preferably detected by HPLC methods, for example as described in Vasic-Racki, D. et al. (2003) Bioprocess Biosyst Eng. 25, 285-290.
  • erythrulose in the following erythrulose syrup with an erythrulose content of 80g in 100g.
  • aqueous dilutions were prepared to spray the erythrulose. The concentrations given refer to the erythrulose syrup.
  • Erythrulose came from the fermentative production of Dr. Ing. Rieks GmbH, Uetersen, Germany.
  • Erythrulose-containing dough pieces were prepared (for composition see Table 1, the numerical values are given in grams, based on 100 g of flour).
  • the rolls obtained therefrom by baking had a comparison pattern with respect to the non-erythrulone-containing comparable freezing, cooking and baking conditions (kneading for 30 minutes and incorporation of erythrulose, dough resting for 5 minutes, intermediate cooking for 5 minutes (dough temperature 28-29 ° C.) Baking 60 min (dough temperature 28-29 ° C), frozen storage at -18 ° C, thawing from -18 ° C to 28 ° C for 6 hours, baking 20 min at 190 0 C,) a much better browning on.
  • Table 1 Baguette rolls of frozen dough pieces with erythrulose
  • Buns were made according to the recipe of Table 1. Erythrulose was added at 0.1 and 5%, respectively (calculated on flour). The rolls were baked under otherwise identical baking conditions by varying the baking time to the same degree of browning, the rolls were used without erythrulose as a color reference.
  • the bun bark was analyzed by IGV (Institute of Grain Processing GmbH, Bergholz-Rehbrügge) according to the method described in Getreide, Mehl, Bread 57 (2003) 5, pp. 274-278. The results presented in Table 5 show a reduction in acrylamide formation with increasing erythrulose addition level.
  • PrMTTTUa 1 C frosted, frozen
  • Hard biscuits were prepared according to the recipe in Table 7 (the numerical values are given in grams, based on 100 g of flour) and coated with Eythruloseaten of different concentration (Table 8).
  • Table 7 the numerical values are given in grams, based on 100 g of flour
  • Eythruloseansen of different concentration Table 8
  • At the same baking conditions (kneading: 30 min at 40 0 C in the farinograph, dough resting for 5 minutes, three times TOU Center, roll to 1 mm, 5 min resting time, gouge or cut rectangles (eg, 4.5 cm x 6 cm), coating with Erythrulose, bake at 210 ° C for 8 min.), The biscuits with erythrulose show significantly greater browning (Table 8).
  • Breaded food preparations containing fish, meat, vegetables or fruit, and containing erythrulose sprayed in the breading or on their surface also show, in fried or fried form, an increased browning compared to the reference without erythrulose.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La présente invention concerne le brunissage d'aliments. L'invention concerne en particulier l'utilisation d'érythrulose pour préparer un aliment qui subit un brunissage lorsqu'il est chauffé, l'érythrulose contribuant au brunissage de l'aliment. L'invention a également pour objet un procédé pour produire des aliments, comprenant l'adjonction d'érythrulose avant chauffage, ainsi qu'un aliment obtenu grâce à ce procédé.
EP06753990A 2005-06-01 2006-05-30 Brunissage d'aliments Withdrawn EP1885206A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102005025193A DE102005025193A1 (de) 2005-06-01 2005-06-01 Bräunung von Lebensmitteln
PCT/EP2006/005160 WO2006128680A1 (fr) 2005-06-01 2006-05-30 Brunissage d'aliments

Publications (1)

Publication Number Publication Date
EP1885206A1 true EP1885206A1 (fr) 2008-02-13

Family

ID=36655094

Family Applications (1)

Application Number Title Priority Date Filing Date
EP06753990A Withdrawn EP1885206A1 (fr) 2005-06-01 2006-05-30 Brunissage d'aliments

Country Status (3)

Country Link
EP (1) EP1885206A1 (fr)
DE (1) DE102005025193A1 (fr)
WO (1) WO2006128680A1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102008006101B4 (de) 2008-01-25 2016-11-24 Südzucker AG Mannheim/Ochsenfurt Verfahren zur Herstellung von Erythrulose
NL2011557C2 (en) * 2013-10-04 2015-04-09 Borgesius Holding Bv Methods for preparing dark foodstuff and product obtainable thereby.

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT54801B (de) * 1911-02-11 1912-08-10 Voith J M Fa Holzschleifer.
US4262032A (en) * 1976-05-04 1981-04-14 Biospherics Incorporated Sweetened edible formulations
US4448791A (en) * 1981-11-19 1984-05-15 Campbell Soup Company Brownable dough for microwave cooking
DE3840586A1 (de) * 1988-12-02 1990-06-07 Ireks Arkady Gmbh Verfahren zur herstellung eines dunklen zum faerben geeigneten lebensmittels und dessen verwendung
US4904490A (en) * 1989-01-10 1990-02-27 International Flavors And Fragrances Inc. Process for microwave browning and product produced thereby
US5108770A (en) * 1989-04-17 1992-04-28 The Pillsbury Company Process for microwave browning
US5196219A (en) * 1990-09-24 1993-03-23 Nestec S.A. Method for producing a microwave browning composition
US5676993A (en) * 1995-06-07 1997-10-14 Hershey Foods Corporation Process of producing cacao flavor by roasting combination of amino acids and reducing sugars
US7267834B2 (en) * 2003-02-21 2007-09-11 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods

Non-Patent Citations (1)

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Title
See references of WO2006128680A1 *

Also Published As

Publication number Publication date
WO2006128680A1 (fr) 2006-12-07
DE102005025193A1 (de) 2006-12-07

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