RU2080086C1 - Method of preparing aromatic principle showing chocolate odor - Google Patents

Abstract

FIELD: food-taste industry. SUBSTANCE: method involves the use of cock and hen crests preliminary hydrolyzed with lidase taken at amount 64-128 IU/l extract, at 37-40 C for 2-6 h. Arginine is used as amino acid taken at amount 0.2-0.8% of extract mass. Before mixture exposition vitamin E is added at amount 0.02-0.05% of extract mass and thermic treatment is carried out at 96-98 C for 1-4 h and mixture is cooled to 20-25 C. EFFECT: improved method of aromatic substance preparing. 1 tbl

Description

 The invention relates to the food and beverage industry, and in particular to a method for producing a product with the aroma of chocolate, and can be used in confectionery factories in workshops for the production of ice cream, etc.

 It is known that the principle of producing artificial flavorings is based on the interaction of simple hydrocarbons or polysaccharides with proteins, their fragments or individual amino acids and during heat treatment [1] By changing the ratio of these components or using various amino acids, it is possible to obtain products with the aroma of meat [2] cocoa [3] ] coffee [4] fried potatoes [5] and others.

Known closest to the claimed, adopted as a prototype, a method of producing a flavor with a chocolate odor [6] according to which the extract from cartilage of cattle is hydrolyzed at 37 40 ^o C for 4 6 hours with enzymatic chondrosulfatase, taken in an amount of 0.05 0, 1 wt. to the extract, the obtained hydrolyzate is mixed with the amino acid leucine, taken in an amount of 0.1 to 5% by weight of the raw material, the mixture is subjected to heat treatment at 96 - 98 ^o C for 1 to 4 hours, cooled, add ascorbic acid at a rate of 0.1 0.2 % by weight of the raw material and incubated for 24 to 36 hours, after which it is dried and crushed.

 The known method allows to obtain resistant to moisture and light powder with the aroma of chocolate. However, the yield of the product is only 10-15% by weight of the raw material, and the retention time of its flavor does not exceed 6 months.

 The invention solves the problem of increasing the yield of the target product and increasing the shelf life of its aromatic properties.

This result is achieved in that in a method for producing a flavor with a chocolate smell, comprising mixing a polysaccharide component with an amino acid, heat treating the mixture at 96 98 ^° C for 1 4 hours, cooling to 20 25 ^° C, holding for 24 36 hours, drying and grinding, as the polysaccharide component is an extract from the combs cocks and hens previously undergone enzymatic hydrolysis Lydasum taken in an amount of 64 128 IU / l of extract, at 37 40 ^o C for 2 6 hours, as amino acid using arginine, taken coli ETS 0.2 0.8% by weight of the raw materials, and before the shutter is administered as an antioxidant vitamin E at the rate of 0.02 to 0.05% weight of raw materials.

The inventive method has advantages over the known in that the yield of the target product increases to 20 25% by weight of the feedstock, and its aromatic properties are stored for 3 years at 20 25 ^o C. In the present method, an extract of polysaccharide component is used. crests of roosters and chickens, which, as is known [7], have a high content of hyaluric acid (HA), the hydrolysis products of which, mainly, H-acetylglucosamine, when interacting with amino acids, form compounds with high aromatic [8] It is important to emphasize that these crests of these birds were the most suitable raw materials for obtaining the target product, since the use of other polysaccharide-containing sources, for example, potato starch or cartilage of slaughtered animals, led to the production of a flavor with weakened specific characteristics.

To obtain the crest extract, a simple technique was used, consisting in processing the crushed raw material after bleeding it with 10 12 volumes of water for 1 2 hours, followed by separation of the extract by filtration through gauze. The resulting extract has a value of relative viscosity at 20 ^o C 8 10, the content of HA is not less than 80%
Taking into account that, to obtain aroma-forming compounds, it is necessary to use not native polysaccharide molecules, but products of their hydrolysis, it was proposed to carry out enzymatic hydrolysis of HA in the crest extract using a lidase enzyme that specifically cleaves HA [9] Other known and accessible enzymes with this ability do not possess. In this case, the optimal conditions for hydrolysis of HA are temperature 37 40 ^o C, time 2 6 hours, the content of the enzyme 64 128 UNITS / l of extract. With a decrease in the concentration of the enzyme, a decrease in temperature and time does not occur or the hydrolysis of the HA molecule does not occur to an incomplete degree, which worsens the quality indicators of the target product, and with an increase in the concentration of the enzyme, additional cleavage of the HA molecule does not occur. At temperatures above 40 ^o C, the enzyme begins to inactivate, and with an increase in the hydrolysis time, other products of the cleavage of the HA molecule may appear, masking or distorting the aroma of the target product.

 As for the use of arginine, the choice of this amino acid and its quantities (0.2 0.8% by weight of the raw material) is based on the fact that it allows you to get the target product with a more pronounced chocolate flavor than others (e.g. tryptophan, lysine, leucine). The introduction of large or smaller amounts of arginine to the desired flavor of the target product is not attached.

The heat treatment parameters (temperature 96 98 ^o C, time 1 4 h) are kept the same as in the known method, because at a lower or higher temperature and a shorter or longer heating time, the product either does not have the desired aroma or is mixed with the aroma extraneous shades and taste sensations inherent in a product arise.

It is important to note that the target product obtained by the known method, retains the aroma of chocolate for no more than 6 months at 20 25 ^o C. In order to prolong the aroma after cooling the heat-treated product according to the claimed method, it, as well as by the known method, is left to dry for maturing "for 24 36 hours. At the same time, not ascorbic acid is added as an antioxidant, but vitamin E, which is required 4-5 times less (0.02 0.05% by weight of the raw material). With a decrease in the concentration of vitamin E, its antioxidant activity is insufficient to prevent the product from oxidation, and with an increase in the concentration, an additional positive effect is not achieved.

 When the mixture is kept for less than 24 hours, the “ripening” processes do not have time to complete completely, and with a longer exposure (more than 36 hours) there is a danger of microbiological damage to the product.

Example 1. 150 g of rooster and chicken crests chopped in a meat grinder are extracted with 1.5 L of water (10 wt.) For 1 h and filtered through a double layer of gauze. To 1 l of the obtained extract add 64 IU of lidase (used domestic preparation of lidase with activity of 64 IU in a vial), the mixture is incubated with stirring at 37 ^° C for 2 hours, then 0.3 g of arginine (0.2% by weight of the feed ), heated at 96 ^o C for 1 h, cooled to 20 ^o C, add 0.03 g of vitamin E (used domestic preparation 5% solution of tocopherol acetate in oil) and left to ripen for 24 hours, then dried in vacuum and grind. Obtain 33 g (yield 22% by weight of raw materials) of a dark brown powder with a stable (at least 3 years) chocolate flavor.

Example 2. 150 g of rooster and chicken crests chopped in a meat grinder are extracted with 1.65 L of water (11 wt.) For 1.5 hours, filtered through gauze, 96 U of lidase are added to 1 L of the extract, the mixture is incubated at 38 ^o C in for 4 hours, then add 0.75 g of arginine (0.5% by weight of the raw material), heat at 97 ^o C for 2.5 h, cool to 22 ^o C, add 0.05 g of vitamin E and leave to ripen for 30 hours then dried in vacuum and crushed. 35.25 g (yield 23.5% by weight of the raw material) of a dark brown powder with a stable (at least 3 years) chocolate flavor are obtained.

Example 3. 150 g of rooster and chicken crests chopped in a meat grinder are extracted with 1.8 L of water (12 parts by weight) for 2 hours, filtered through cheesecloth, 128 IU of lidase are added to 1 L of the extract, the mixture is incubated at 40 ^o C in for 6 hours, then add 1.2 g of arginine (0.8% to the mass of raw materials), heat at 98198> C for 4 hours, cool to 25 ^o C, add 0.075 g of vitamin E (0.05% to the mass of raw materials ) and left to ripen for 36 hours, then dried in a vacuum and crushed. Get 37.5 g (yield 25% by weight of raw materials) of a powder of dark brown color with a stable (at least 3 years) chocolate flavor.

 The results of a comparative analysis of the technical and economic indicators of the claimed object and the known method, obtained during comparative experiments in 3-fold repetition, are presented in the table.

 Thus, the proposed method allows to obtain the target product with a higher yield and preserving the aroma of chocolate for a longer time.

Sources of information
1. Nall R, Merwin E. Food Technol. 1981, v. 35, N 6, p 46 48.

 2. Copyright certificate of the USSR N 1213561, 1985.

 3. Patent NDP N 148904, 1990.

 4. Patent GDR N 268151, 1989.

 5. Patent Poland N 149213, 1990.

 6. Copyright certificate of the USSR N 1833161, 1992.

 7. Stacy M. Barker S. Carbohydrates of living tissues. M. Mir, 1965.

 8. Patent of Russia N 1805877, 1992.

 9. Mashkovsky M.D. Medicines M. Medicine, 1984, v. 2, p. 64.

Claims (1)

A method for producing a chocolate-flavored aroma, comprising mixing a polysaccharide component of animal origin, previously subjected to enzymatic hydrolysis, with an amino acid, heat treating the mixture at 96 98 ^o C for 1 4 h, cooling to 20 25 ^o C, holding for 24 36 h, drying and grinding, characterized in that as a polysaccharide component using an extract from the crests of roosters and chickens, previously subjected to enzymatic hydrolysis of lidase, taken in the amount of 64 128 IU / l of extract, at 37 40 ^o With for e 2 6 h, arginine taken in an amount of 0.2 0.8% by weight of the extract is used as the amino acid, and before exposure, vitamin E in the amount of 0.02 0.05% by weight of the extract is added to the mixture.

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