FI69393B - FOERFARANDE FOER FRAMSTAELLNING AV KONCENTRERADE KOETTBASERADEAROMAEMNEN - Google Patents

Description

1 69393

Method for the preparation of concentrated, meat - based flavorings

Various methods are already known for adding flavorings to industrially prepared foods to impart the aroma and taste of cooked dishes. These are flavorings based mainly on meat extracts, protein hydrolysates or yeast autolyzates. However, a disadvantage of previously known flavoring agents is that they have a reversible off-flavor that can be described as bitter, burnt, yeasty or metallic, and not characteristic of quality. In addition, their use under different conditions is limited due to the high sodium chloride content.

In the past, the best results have been obtained with concentrated, aqueous, meat-based flavorings prepared by the method described in DE-PS 2 129 168. It is an object of the present invention to further improve and flavor these flavoring agents by the method described in more detail below.

The present invention relates to a process for the preparation of distinct, quality-specific, concentrated, meat-based flavorings.

The method according to the invention is described in the claims.

The term "concentrated, aqueous, meat-based" as used herein means precisely the concentrated extract obtained by the method of DE-PS 2 129 168. The starting material is the meat of any 30 animals suitable for humans. As described in De-PS 2 129 168, concentrated, aqueous meat bases are obtained by grinding parts of meat and / or meat waste with or without bones, adding water during and / or after grinding until a pumpable mass of 35 is reached, after which the mass obtained is optionally heated in an autoclave to 95-128 ° C and then cooled to 50 ° C, the cooled mass is separated into a water-soluble residue on the one hand and a fat-water phase on the other hand, this fat-water step is treated with a protein which then separates the obtained to a fat phase, an aqueous phase and an insoluble residue, after which the resulting aqueous phases are isolated and concentrated in vacuo at reduced temperature. The obtained concentrated extracts have a dry matter content of 60 to 85% by weight, preferably 60 to 82% by weight, and in particular 7 to 78% by weight. According to the invention, such concentrated extracts are used as starting materials.

10 Amino acids, protein hydrolysates, flavor enhancers and sugars suitable for flavoring foodstuffs are known in principle to those skilled in the art. Preferred amino acids or their salts are, in particular, L-cysteine and serine, aspartic acid, alanine, histidine, methionine, arginine, proline and glutamic acid. Protein hydrolysates are preferably of plant origin.

One preferred use is hydrolyzate powder. Of the sugars, mono- and disaccharides such as glucose, fructose, ribose, sucrose, lactose and / or maltose are preferably used. Sugar substances can also be used in the form of mixtures or industrially prepared mixtures, e.g. as invert sugar syrup, enzymatically cleaved lactose or starch syrup. The most preferred flavor enhancers are sodium glutamate, sodium inosinate and sodium guanylate.

By varying the reaction time of the autoclave step and the corresponding temperature control, the flavor obtained can be tastefully altered. Thus, a reaction time of 8-10 min at 95 ° C gives a typical cooked meat taste. By raising the temperature and extending the reaction time, typical values of fried meat are obtained.

The end product of the process according to the invention is room-tasting, tasty, normal flavorings which are excellently suitable for food and animal feed, e.g. meat and sausage products such as hams, sausages, pastries, canned meat and sausages, soups, sauces , spices, 69393 eg mayonnaise, meat and sausage salads, snacks such as potato chips, slices, presses, pastries and doughs such as bread, rolls, all kinds of ready meals, canned vegetables, fish and canned fish-5, smoked fish sauces, smoked fish sauces, for the flavoring of crabs and animal foods such as dog bread or canned animal feed.

The meat flavorings prepared by the process of the invention have a natural meat flavor that differs from the remarkable taste of vegetable and animal protein hydrolysates and meat extracts. In addition, the meat flavor of the meat flavorings prepared according to the invention is many times stronger than the taste of natural meat prepared by cooking and the taste of previously known concentrated aqueous, meat-based flavorings, for example according to DE-PS 2 129 168.

The following examples illustrate the invention in which the percentages are by weight of the total mixture, including water, unless otherwise indicated.

20 The homogenization time of amino acids, flavor enhancers, protein hydrolysates and sugars is determined by the treatment of the pulp in technical homogenizers. High pressure homogenizers are preferably used. Homogenization must result in complete disintegration of solids and fat distribution. This goal is achieved in technical equipment in a few minutes.

All fats from warm-blooded animals are suitable as fats. Of bovine fats, not only beef tallow but also butter can be used.

30 The autoclave treatment is preferably carried out, starting from a temperature of about 95 ° C in closed autoclaves and under naturally occurring pressure.

69393

Example I

Chicken flavoring ___ Weight-a

Aqueous, concentrated, chicken-based flavoring 5 with a dry matter content of 70% by weight 1.0 1-cysteine hydrochloride 0.5

Monosodium glutamate 3.5

Mixture of sodium olinosinate and sodium guanylate 1: 1 0.5

Protein hydrolyzate powder, Fa. FIS (Nestle) Typ 10 "RFC" 5.0

Sucrose 5.0

Chicken fat 15.5

Aqueous, concentrated, chicken-based flavorings were obtained in the same manner as in Example 1 of DE-PS 2 129 168, but evaporating only to a dry matter content of 7% by weight.

The above ingredients of the chicken flavoring agent, with the exception of chicken fat, were homogenized in a high pressure homogenizer for a few minutes at about 50 ° C. The chicken fat was then added and the pulp rehomogenized at about 50 ° C, and then treated in a reaction autoclave and then rapidly cooled with efficient cooling. This gave a highly concentrated strong aroma of chicken cooked at a reaction time of 10 minutes and a temperature of 25 to 95 ° C. For example, the addition of 0.1% by weight of the obtained aroma concentrate to the clear broths is sufficient to give them a clear enhancement of taste and aroma of cooked chicken.

By extending the reaction time to 20 minutes and raising the temperature in the autoclave to 120 ° C, the taste changes in the direction of the fried chicken. The highly concentrated flavoring agent thus obtained is added, for example, in an amount of 0.1% by weight. prepared foods or sauces that want the flavor of fried chicken.

5 69393

Example 2

Beef flavorings beef _Weight-%

Aqueous, concentrated, beef-based flavoring with a dry matter content of 7% by weight- £ 70.0 1-cysteine hydrochloride 0.5

Monosodium glutamate 3.5

Mixture of sodium olinosinate and sodium guanylate 1: 1 0.5

Protein hydrolyzate powder, Fa. FIS (Nestle) Typ 10 "RFB" 5.0

Sucrose 5.0

Beef fat 15.5

The aqueous, concentrated, beef-based base-15 mass was prepared in the same manner as in DE-PS.

2,129,168 in Example 3 ·

The above ingredients were otherwise homogenized in the same manner as in Example 1, but without beef fat for a few minutes in a high-pressure homogenizer, after which beef fat was added and rehomogenized at about 50 ° C. The homogenizing agent was then heat-treated in a reaction autoclave and the product thus treated was rapidly cooled.

During the reaction time of 10 minutes at 95 ° C, 25 highly concentrated flavors with the taste of cooked beef were obtained. For example, the addition of 0.1% w / w of this concentrate to clear broths is sufficient to obtain a clear improvement in the taste and aroma of cooked beef.

Heating to at least 95 ° C is performed in an autoclave for the longest time to avoid aroma losses. Heating at 95 ° C is already based on pressure. The highly concentrated flavors obtained are pasty and contain about 80-82% dry matter. They can be converted into powders by methods well known to those skilled in the art.

Claims (8)

A process for preparing concentrated meat-based aromas from aqueous meat extract, amino acids and sugars, which meat extract is obtained by coarsely grinding meat portions and during coarse grinding or then adding water until a pumpable mass obtains eleven / eleven by heating the mass in an autoclave at a temperature of 95 - 128 ° C and then cool it to a temperature of 50 ° C, by separating the cooled mass partly into an aqueous solution and partly into a fatty-water phase, treating this fat protein aqueous phase separating the obtained mass into a fat phase, a water phase and an insoluble residue, whereupon the isolated aqueous phases are concentrated in vacuo at reduced temperature to a dry matter content of 60-85% by weight, characterized therein; mixing said meat extract with 0.1-1.4% by weight of one or more amino acids, 2-7% by weight of flavor enhancers, especially flavoring monosodium glutamate, 0.2 1.5% by weight of another flavor enhancer, especially flavoring sodium nosinate, sodium guanylate or a mixture thereof, 2-20% by weight protein hydrolyzate and 2-20% by weight of sugars; the obtained mixture is heated to 40-60 ° C in a homogeneous mass; in the homogeneous mixture obtained, 5-25 weight-25 percent fat of warm-blooded animals, especially chicken, beef or swine fat, is added and the pulp is homogenized at 40-60 ° C; the homogenized pulp is treated for 15 - 45 minutes in a reaction autoclave at 90 - 150 ° C; and the product is cooled rapidly and optionally transferred in a powder form known per se. Method according to claim 1, characterized in that acidic amino acids are used L-cysteine or its sites, in particular 0.8% by weight * 3. A process according to claim 1 or 2, characterized in that 5% by weight monosodium glutamate is used as a taste enhancer. 4. A process according to any of claims 1-3, characterized in that 0.8% by weight of sodium nosinate or sodium urea guanylate or de-II is used as other flavor enhancers.