EP4171260A1 - Produits sous forme de particules fabriqués à partir d'ail à feuille torsadée - Google Patents

Produits sous forme de particules fabriqués à partir d'ail à feuille torsadée

Info

Publication number
EP4171260A1
EP4171260A1 EP20736312.8A EP20736312A EP4171260A1 EP 4171260 A1 EP4171260 A1 EP 4171260A1 EP 20736312 A EP20736312 A EP 20736312A EP 4171260 A1 EP4171260 A1 EP 4171260A1
Authority
EP
European Patent Office
Prior art keywords
product
garlic
onion
yellow
leek
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.)
Pending
Application number
EP20736312.8A
Other languages
German (de)
English (en)
Inventor
Melanie Stürtz
Jens Koch
Christa RUNGE
Gerhard Krammer
Hartwig SCHULZ
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.)
Symrise AG
Original Assignee
Symrise AG
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 Symrise AG filed Critical Symrise AG
Publication of EP4171260A1 publication Critical patent/EP4171260A1/fr
Pending 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil

Definitions

  • the present invention relates to particulate products made from hot yellow leek (Allium obliquum) obtained by dry grinding.
  • the present invention relates to flavor or odor mixtures, as well as products and semi-finished goods containing the products according to the invention.
  • the present invention also relates to the use of products according to the invention for conveying or enhancing one, several or all of the following taste and / or smell impressions: fresh onion, leek, biting, sulphurous, garlic, fresh, green (grass), green (apple), Truffles, greasy, musty, earthy, sweet, fruity, bitter and astringent, preferably garlic, sulphurous as well as the manufacture of the products.
  • the kitchen onion (Allium cepa), which belongs to the genus Leek (Allium), is an important raw material that is used in a variety of different flavors due to its versatile taste profile. Processing is usually carried out by adding heat, which is why there is often a lack of fresh, green and, under certain circumstances, sharp taste impressions.
  • Another popular flavoring agent in many foods is garlic (Allium sativa), which is often combined with onions. For both onions and garlic, however, the taste is often perceived as pungent and penetrating and after consumption a long-lasting and often unpleasant aftertaste remains, which is also noticeable in the breath.
  • One object of the present invention was therefore to find a raw material which is suitable for imparting advantageous taste impressions of onion and garlic and at the same time to achieve a high intensity and fullness without being perceived as pungent or penetrating and without a long-lasting unpleasant aftertaste cause.
  • such products should be made available that are suitable for the corresponding use in flavor or odor mixtures.
  • the products provided should be versatile, easy to process and have both taste and texture properties.
  • the raw material was processed in various ways, namely through ethanol / water extraction, hydrolytic digestion (warm and cold), dry grinding, oil frying, CO2 extraction and boiling water (see the examples below).
  • the products obtained in each case were examined for their suitability as odor or flavor mixtures.
  • the aroma profile and processability were examined.
  • a hydrolytic digestion takes place through the use of enzymes at the optimal temperatures and pH values for the respective enzymes used.
  • enzymes can be, for example, cellulase, glucanase, pectinase, amylase, lipase, hemicellulase, arabanase, xylanase.
  • step (iii) drying by means of heated air and / or under reduced ambient pressure and, at the same time, grinding of the sharp yellow leek takes place.
  • Reduced ambient pressure is understood to mean a pressure below 1 bar.
  • a particulate product as described above preferably contains up to 99.0% by weight, up to 99.5% by weight or up to 99.9% by weight of ingredients from hot yellow leek (Allium obliquum), based on the total weight of the product.
  • Allium obliquum is a wild leek that is little known in Central Europe and has a garlic-like taste. All parts of the plant from the bulb to the yellow-green flowers are edible.
  • the analytical investigation has shown that, based on the sugar and fructan (fructo-oligosaccharide, FOS) composition (see Tables 1a and 1b), the plant material obtained according to the invention is significantly better Has properties in the processing or enables the manufacture of various products from it, which would not be easily possible with the kitchen onion (Allium cehim).
  • the hot yellow onion provided in step i) can comprise one, several or all parts of the plant, i.e. bulbs, leaves and flowers.
  • the comminution in step (ii) can be carried out by cutting, chopping or comparable processes in which the plant material is broken up into coarse pieces.
  • a particulate product is to be understood as any product which consists of a large number of individual particles.
  • the particulate product can be a powder.
  • the particles can have different dimensions and shapes depending on the type of grinding (e.g. flakes, etc.).
  • the product has a particle size in a range from 0.1 to 20,000 ⁇ m, 0.5 to 3000 ⁇ m or 1 to 500 ⁇ m. Particle size distributions which are below a grid of 95% less than 400 ⁇ m are particularly preferred. Preferably, therefore, at least 95% of the particles in the product have a size of less than 400 ⁇ m.
  • Dry grinding is a technology that enables the solid fraction to be dried gently with the aid of heated air or in a reduced ambient pressure by means of heat conduction or heat radiation or heat flows.
  • a stream of heated air (200-240 ° C.) is preferably passed through the material to be ground in parallel with the grinding of the product (for example by a hammer mill).
  • the process is essentially controlled by the air inlet temperature and the product introduction speed. This process is repeated until the required grain size is achieved with simultaneous drying of the product.
  • the temperature of the starting product rises to 80-100 ° C. Plant material or shredded plant material can be used directly.
  • the residual water content after drying is below 10%, preferably below 5%, particularly preferably below 3%.
  • a particulate product according to the invention preferably has a water content of less than 10%, preferably less than 5%, particularly preferably less than 3%, in each case based on the total weight of the product.
  • a particulate product as described above is preferred, the particulate product having a total carbohydrate content in the range from 90,000 to 900,000 ppm, preferably in a range from 110,000 to 700,000 ppm, particularly preferably in a range from 230,000 to 520,000 ppm, based on the product.
  • a product produced by dry grinding of hot yellow leek has a particularly high total carbohydrate content.
  • Table 1a Composition of yellow leek products (in ppm)
  • Table 1b Composition of yellow leek products: Ranges (in ppm)
  • Table 1c Composition of yellow leek products: amino acids (in ppm)
  • the hot yellow onion has a dry matter (DW) and Brix value (° Bx) that is well over twice as high as well as a significantly higher content of fructans / fructooligosaccharides (see Table 2).
  • DW dry matter
  • ° Bx Brix value
  • the taste intensity (impact) and the full-bodied taste of the onion are superior.
  • not every processing is suitable. For example, unpleasant leg notes arise during CO2 extraction (see Table 3b). It is therefore important to use a process that brings out the beneficial properties.
  • Another advantage is that simple systems and processes can be used for the production of the products according to the invention.
  • the high fructan / fructooligosaccharide (FOS) content in particular the ratio of fructooligosaccharides to the sum of the amounts of fructose, glucose and sucrose, of the products according to the invention makes them particularly easy to process (ranges and contents see Tables 1a and 1b). Due to the good processability and the texturing properties of the products according to the invention, they can be incorporated into a large number of products and semi-finished goods.
  • FOS fructooligosaccharide
  • a particulate product as described above is preferred, the particulate product having a content of fructooligosaccharides in a range from 60,000 to 500,000 ppm, preferably in a range from 80,000 to 460,000 ppm, particularly preferably in a range from 100,000 to 420,000 ppm, each based on the product.
  • a particulate product as described above is further preferred, the ratio of the total amount of fructooligosaccharides to the sum of the amounts of fructose, glucose and sucrose being greater than 1, greater than 1.5, greater than 2, greater than 5 or greater than 10.
  • the products according to the invention have completely new flavor profiles, which are atypical for kitchen onions or garlic, but can also be used with advantage in addition to the profile of kitchen onions or garlic.
  • the present invention therefore also relates to a flavor or odor mixture containing a product as described above.
  • the present invention also relates to a product or a semi-finished product containing a product or a flavoring or odorous substance mixture as described above, wherein the product or the semi-finished product is preferably selected from the group consisting of luxury foods and foods, food supplements, animal food, flavors, seasonings and flavor mixes, soups, sauces, pastes, stock cubes, sausage and meat products, spreads, dips, dressings, snacks, chutneys, jams, toppings and instant products.
  • the products according to the invention are suitable for displaying products with taste impressions such as, for example, “truffle-like”, which cannot be obtained from onion products or garlic products (see Tables 3a and 3b).
  • Important properties for aromas / aroma mixtures, foodstuffs and further processed products include “mouth fullness” and “body”, which can be clearly demonstrated in the products of this invention.
  • Table 3a Sensory data (measured intensity) yellow leek products vs. garlic
  • Table 3b Other perceived notes (smell) / advantages & disadvantages to garlic & onion
  • the invention therefore also relates to preparations used for nutrition or pleasure, containing or consisting of a product or a semi-finished product as described above, preferably wherein the total amount of product according to the invention contained in the preparation is sufficient to provide one or more of the following taste and / or To convey or intensify smell impressions: fresh onion, leek, biting, sulphurous, garlic, fresh, green (grass), green (apple), truffle, fatty, musty, earthy, sweet, fruity, bitter and astringent, preferably garlic, sulphurous .
  • the composition of products made from hot yellow leek varies greatly with the production method (see Tables 1a to 1c).
  • the composition affects various aspects such as processability (fructan / fructooligosaccharide (FOS) content) and the aroma profile (see Tables 3a and 3b).
  • FOS fructooligosaccharide
  • Tables 3a and 3b the aroma profile
  • Dry grinding has proven to be particularly suitable for obtaining easily processable products with a particularly desirable aroma profile.
  • the C0 2 extraction results in, for example, only low fructa n / fructoo Iig osaccharide (FOS) contents.
  • the present invention also relates to the use of a product as described above as a flavor and / or odor mixture or as a component thereof, in particular the use of a product according to the invention for conveying or enhancing one, several or all of the following taste and / or smell impressions: fresh onion, Leek, biting, sulphurous, garlic, fresh, green (grass), green (apple), truffle, fatty, musty, earthy, sweet, fruity, bitter and astringent, preferably garlic, sulphurous.
  • the products according to the invention can preferably also serve as an onion and / or garlic substitute, since they have a mixed profile with desirable indentations of both materials. However, they advantageously have a higher impact (intensity of the taste) without being penetrative. Therefore, the use in smaller quantities is already suitable to achieve the same intensity as onion or garlic. Since the products according to the invention have less long-lasting notes and a more positive aftertaste, the disadvantages of the persistent garlic breath or onion and / or garlic aftertaste can be significantly reduced.
  • the products according to the invention can be used as a “top note for the freshness portion” (fresh, green notes) or as a complete product, since they are extremely diverse and their profile can be adjusted as required.
  • a use of a product as described above as a garlic and / or onion substitute is preferred, the taste preferably being less penetrative and / or long-lasting compared to garlic and / or onion and / or being additional compared to garlic and / or onion fresh and / or green taste and / or smell impressions are conveyed.
  • the present invention also relates to a method for producing a particulate product, preferably a product as described above, comprising the steps:
  • the hot yellow onion provided in step i) can comprise one, several or all parts of the plant, ie bulbs, leaves and flowers.
  • the product obtained can then be mixed or combined with other components or flavorings and / or odorants, as described above, and processed into the above-mentioned flavor and / or odorant mixtures or semi-finished goods, products and preparations.
  • step (iii) drying takes place by means of heated air and / or under reduced ambient pressure, particularly preferably where in step (iii) an air stream at a temperature of 170 to 300 ° C., preferably 200 to 240 ° C, passed through the sharp yellow leek and this is ground in the process.
  • the yellow leek is further preferably ground until 95% of the particles have a size of less than 400 ⁇ m.
  • the products obtained during dry grinding are particularly readily soluble, which is a great advantage for the production of different types of end products.
  • dissolving for standard products or product applications no sediment or precipitation occurs, but a clear solution can be obtained.
  • FIG. 1 shows schematically the process of the warm extraction, in which a juice concentrate and yellow onion flakes are obtained from hot yellow onion by enzymatic hydrolysis and subsequent extraction at 70.degree.
  • FIG. 2 schematically shows the process of cold extraction or cold pressing, in which a juice concentrate and yellow onion flakes are obtained from hot yellow onion by enzymatic hydrolysis and subsequent extraction at 20.degree.
  • FIG. 3 shows schematically the process of oil frying of hot yellow onion at 115.degree.
  • FIG. 4 shows schematically the process of oil frying hot yellow onion at 90.degree.
  • FIG. 5 shows schematically the process of dry grinding of hot yellow leek.
  • FIG. 6 shows the sensory evaluation of yellow onion.
  • the first axis (F1) describes the greatest differences between the various products, ie samples with high impact, sulphurous and pungent notes as well as garlic and “fresh onion notes” at 43.37%.
  • the second axis (F2) describes products with earthy, green or leek notes.
  • Alium obliquum is crushed and placed in a stirred tank with the enzymes. This mixture is stirred at 50 ° C. for 100 min. To deactivate the enzymes, the mixture is heated to 90 ° C. for 5 minutes. With this step, further enzyme activity in the subsequent products can be excluded. After the mixture has been cooled down to 70 ° C, it is pressed using a tincture press. In the “warm pressing” step, some substances that are still water-soluble at higher temperatures are also transferred into the liquid part and thus the Bx value (° Brix) in the liquid phase can be increased.
  • the liquid phase is concentrated to the desired Bx value using a thin-film evaporator with the parameters 350 mbar and 80 ° C.
  • the product produced in this way is called "hydrolytic digestion, warm”.
  • the press residue (solid fraction) is processed further by means of dry grinding (see FIG. 1).
  • Comparative example 2 oil frying
  • the process takes place as described in 2.1, except that instead of 115 ° C, 90 ° C is used. Due to the lower temperature load, fewer roasted aromas are formed in both phases.
  • the retentate is then processed into coarse particles or flakes by means of drying grinding (see FIG. 4).
  • the filtrates are combined, concentrated at 40 ° C. on a rotary evaporator to an approx. 15% ethanol concentration and freeze-dried.
  • Yellow onion is peeled, cut off both sides, comminuted with the Retsch mill and stirred for 2 hours at RT.
  • Ice ingredients 562 g yellow onion 2 x 3 l ethanol
  • Yellow onion is peeled, comminuted with the Retsch mill and extracted with 3 l of ethanol for 2 hours, filtered and concentrated using a rotary evaporator.
  • Frozen yellow onion is peeled, chopped up with the Retsch mill and extracted with CO2 for 3 hours, the extraction vessel is rinsed with ethanol.
  • Yellow onion is cleaned, comminuted with the Retsch mill and processed into a powder by means of dry grinding (see FIG. 5).
  • Yellow onion is cleaned, chopped up with the Retsch mill and hydrolyzed with water and an enzyme mixture that can contain cellulase, glucanase, pectinase, amylase, lipase and fructanase and cooled to ⁇ 30 ° C.
  • the hydrolyzate is then filtered off and the filtrate is concentrated using a suitable distillation apparatus.
  • the retentate can then again be subjected to oil frying or further processed as such by means of dry grinding (powder, flakes).
  • Comparative example 7 Production of a juice concentrate by means of hydrolysis (warm filtrate)
  • Yellow onion is cleaned with the Retsch mill, chopped up and hydrolyzed with water and an enzyme mixture, which can contain a cellulase, glucanase, pectinase, amylase, lipase and fructanase, and heated to approx. 70 ° C.
  • the hydrolyzate is then filtered off and the filtrate is concentrated using a suitable distillation apparatus.
  • the retentate can then again be subjected to oil frying or further processed as such by means of drying grinding. (Powder, flakes).
  • Example 8 Garlic and yellow leek sensors
  • the ingredients are mixed homogeneously in the specified order and applied to potato chips with a dosage of 3% seasoning mixture.
  • Input materials 450 g cuts of meat

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Seasonings (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

La présente invention concerne des produits sous forme de particules fabriqués à partir d'ail à feuille torsadée (Allium obliquum), qui ont été obtenus par broyage à sec d'ail à feuille torsadée (Allium obliquum). En outre, la présente invention concerne des mélanges de substances aromatisantes ou odorantes, des produits et des biens semi-finis contenant les produits selon l'invention, et leur production.
EP20736312.8A 2020-06-30 2020-06-30 Produits sous forme de particules fabriqués à partir d'ail à feuille torsadée Pending EP4171260A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/EP2020/068417 WO2022002374A1 (fr) 2020-06-30 2020-06-30 Produits sous forme de particules fabriqués à partir d'ail à feuille torsadée

Publications (1)

Publication Number Publication Date
EP4171260A1 true EP4171260A1 (fr) 2023-05-03

Family

ID=71452224

Family Applications (1)

Application Number Title Priority Date Filing Date
EP20736312.8A Pending EP4171260A1 (fr) 2020-06-30 2020-06-30 Produits sous forme de particules fabriqués à partir d'ail à feuille torsadée

Country Status (2)

Country Link
EP (1) EP4171260A1 (fr)
WO (1) WO2022002374A1 (fr)

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4421334A1 (de) * 1994-06-17 1995-12-21 Suedmilch Ag Bärlauch (Allium ursinum), insbesondere als Gewürz, Verfahren zu seiner Aufbereitung und Verwendung
WO2012175318A1 (fr) * 2011-06-22 2012-12-27 Unilever N.V. Procédé de préparation de morceaux de légumes sautés déshydratés

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Publication number Publication date
WO2022002374A1 (fr) 2022-01-06

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