SU1688828A1 - Method of producing substance for sweetening wood - Google Patents

Abstract

The invention relates to the food industry, specifically to the production of a substance with a sweet taste, which can be used in food products in medical and perfume compositions, as well as essential for the synthesis of flavors. The aim of the invention is to increase the yield of the target product and increase its solubility in water due to the fact that a substance with a sweet taste is obtained by separating the chicken egg protein from the yolk, diluting the protein with water at a mass ratio of protein and water 1: (2 - 3), acidifying the mixture at a pH of 4.5-5.5 and a temperature of 90-100 ° C for 1-2 hours, separating the supernatant liquid with the release of the sugar-containing semi-finished product by introducing 5-10% activated carbon into it fluid volume followed by you erzhivaniem for 1 - 2 hours, separating carbon, neutralizing the solution to pH 7.0 -. 7.5, and drying the desired product release. 1 tab. g yo

Description

The invention relates to the food industry, specifically to the production of a substance with a sweet taste, which can be used in food products, in medical and perfume compositions, and also as a basis for the synthesis of flavors.

Methods are known for producing sweet-tasting substances which, by chemical structure, are carbohydrates. The most common among them are sucrose (beet or cane sugar), glucose (grape sugar) or fructose (fruit sugar). However, the methods for producing these sucroses are time consuming and laborious. Thus, to obtain sucrose, the crushed raw material is extracted with water in diffusion apparatus, the resulting juice is treated with milk of lime, then carbon dioxide, sulfurous anhydride, repeatedly filtered, evaporated, centrifuged and dried.

To produce fructose, sucrose is subjected to soft acid or enzymatic hydrolysis, and glucose is produced by hydrolytic cleavage of starch or cellulose.

Methods are known for producing sweet-tasting substances that are not carbohydrate in chemical structure. So, the sweet D-serine amino acid is obtained by the interaction forOO 00 00 00

Yu

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maldehyde with the glycine copper complex, and L-alanine - by reinforcing a-halogenopropionic acid.

The known methods are technically complex, and the resulting compounds are not used for nutritional purposes and cannot serve as a basis for the synthesis of flavors.

A method for producing saccharin by oxidation of o-toluene sulfamide with potassium permanganate is known. However, the resulting product is poorly soluble in water and is not absorbed by the body.

A known method for producing sodium cyclamate, which is 400 to 500 times sweeter than glucose, is based on treating cyclohexyl sulphamic acid with an aqueous alkali solution. However, this compound has carcinogenic properties and its production is currently prohibited.

The closest to the present invention is a method of obtaining a substance with a sweet taste, based on the separation of chicken egg protein from the yolk, followed by dilution of the protein with a 0.85% solution of sodium chloride, dialysis of the solution against water, centrifugation of the dialysate, separation of the precipitate and its drying .

Schematically, the technological process of obtaining a substance with a sweet taste, according to a known method, can be presented in the following form.

The aim of the invention is to increase the yield of the target product and increase its solubility in water.

In the method of obtaining substances for

sweetening a food product, which includes the separation of chicken egg protein from the yolk, its dilution, centrifugation with sediment separation, isolation of the sugar-containing semi-finished product and its drying,

at the same time, protein dilution is carried out with water and at a mass ratio of protein and water 1: (2-3), the resulting mixture is acidified to a pH of 4.5-5.5, maintained at 90-100 ° C for 1-2 hours, the sugar-containing semi-finished product is separated from the supernatant by introducing activated carbon in an amount of 5-10% of the liquid volume and incubating for 1 to 2 hours, re centrifuging the resulting suspension with separating the supernatant and neutralizing the supernatant to pH 7.0 - 7.5 to obtain a semi-finished product 5 - 10% of the volume of the liquid, followed by rzhivaniem for 1 - 2 hours, separating the coal and solution before neutralization

isolation of the target product by drying to pH 7.0 - 7.5.

The resulting substance is non-toxic and has a biostimulating effect. Schematic process

obtaining a substance with a sweet taste, according to the proposed method can be represented as follows:

Chicken egg

Nad

Yolk

against water.

 Center centering

Supermetlnt

SEDIC Drying

The disadvantages of this method are that the substance is obtained with a low yield (0.6 - 0.65% by weight of the raw material) and it is not soluble in water.

35

Chicken egg

ba / w

Radiation with water - acidification - 40 (1) (pH 4.5-5.5)

45

Nldosldpchnl liquid

I

/ adsorption nl lkirovirovlnnsm (5-10% coal, 1 1-2ch1

1 I

5Q Centrifugal accent

Tset

The asshole

f-M / n

five

LIQUID LIQUID

V NYTRON SH13ATSIA

OH 7.0 -7.5)

i i

 ijI fM

The yield of the target product is 0.8 - 0.85% by weight of the raw material, and the solubility in water at room temperature is 100%.

In the examples on the implementation of the method, emphasis is placed on the use of technical chicken eggs (fight, cracks, appearance of stains or molds), since this product, unlike ordinary eggs, does not enter the distribution network and therefore its use does not affect the interests of the food and poultry processing industry. industry.

Isolation of substances with a sweet taste from the above sources is a very difficult task of modern molecular biochemistry. Even the smallest deviations from the developed optimal matrix of the technological process can lead to changes in the properties of the target product and the loss of sweet taste due to the occurrence of structural differences, such as, for example, a configuration with respect to the anomeric carbon atom in the sweet protein molecule, mutarotation, etc. In this case, the specific interaction between the released substances and receptor centers of the taste buds in the tongue, soft palate and back of the pharynx is disturbed, the feeling of sweetness is replaced by the diametrically opposite - bitter taste due to a change in the structural organization of the so-called sapophore units and the prevalence of tasteless auxoglucks.

The principle scheme for obtaining a substance with a sweet taste, according to the proposed method, consists in diluting chicken egg protein with water at a liquid ratio of 1: (2 - 3), followed by hydrolysis of this protein at a pH of 4.5-5.5 and 90-100 ° C for 1 to 2 hours, separating the forming precipitate, mixing the supernatant with 5 to 10% activated carbon for 1 to 2 hours, neutralizing the solution after removing the precipitate (pH 7 to 7.5) and drying the desired product.

If these parameters are observed, the yield of the target product is increased in comparison with the known method and its complete solubility in water is achieved, while the substance released by a known method is insoluble in water.

With the exclusion of at least one link from this scheme, the positive effect is not achieved. Thus, for example, in the case of excluding the stage of treating the supernatant with activated carbon, the resulting target product has a bitter taste.

In the case of a change in the liquid ratio — the ratio of the protein of the chicken eggs and water (for example, 1: 1) is observed.

fast coagulation of protein during hydrolysis. As a result, the product yield decreases dramatically (about 3 times) and it no longer has a sweet taste.

Also of paramount importance is the 5th value, the pH at which the protein is hydrolyzed. In the case of hydrolysis at a pH of less than 4.5 or more than 5.5, the resulting product has a bitter taste. It is quite likely that at these pH values of pH, the character of hydrolysis of peptide bonds in the protein molecule differs from that at the selected optimum pH values (4.5-5.5) and amino acid residues that do not have a sweet taste (ta5 cues, such as L or D-alzene, D-asparagine, D-serine, L-glycine, etc., but, on the contrary, causing a feeling of bitterness in the mouth (L-phenylalanine, L-leucine. L-threonine, L -tyrosine, etc.). The release of such bitter amino0 acids also takes place when the temperature and time parameters of the hydrolysis process change. So, at a temperature of less than 90 ° C and at a time of hydrolysis of more than 2 hours, the target product has a bitter

5 taste. It is possible that this result takes place not only due to the formation of free bitter amino acids and small peptides, but also due to such a chaotic change in the geometric configuration of the target product molecule, in which its interaction with the receptor protein molecule embedded in the lipid membrane of the taste cell carries a different character, and the resulting surge in voltage or pattern of impulse activity is transmitted to such nerve cells that do not provide signals in the brain structures that create a gamut of sweet Kusa.

The same mechanism, in principle, is right when reducing (less than 5%) or increasing (more than 10%) the amount of activated carbon that is used to process the supernatant after protein hydrolysis, as well as changing the incubation time5 (less than 1 hour or more than 2 hours). ). However, in this case, substances of a protein or other chemical nature that are not removable from the hydrolyzate can have an effect. Some evidence of this

0 changes in the chemical composition of the target product when changing the conditions of treatment with activated carbon. Thus, a substance isolated in accordance with the proposed technological scheme contains 91.3%

5 protein, 0.5% lipid and 3.7% ash. By treating the supernatant with 4% activated carbon for 30 minutes, the protein content in the product is reduced to 88.7%, and the ash content is increased to 4.3%. With

using 12% carbon for 2.5 seconds, an even more noticeable decrease in the protein content in the product is observed - up to 86.4%. In this case, in the first case, the emitted substance has a bitter taste, and in the second case, the sensation of sweet taste in the mouth passes very quickly, and the yield of the substance decreases by about 2 times.

In the solution containing the target substance, before drying, it is necessary to set it to a pH of 7 - 7.5. If this is not done or the pH is shifted to the acidic or alkaline side, the physical properties of the target product change, primarily its solubility in water decreases.

The method of obtaining a substance for sweetening a food product differs from the known methods of processing raw material — chicken egg protein, which leads to an increase in the yield of the substance and an increase in its solubility in water.

The proposed set of essential features consists in acidifying the diluted protein to pH 4.5-5.5, heating at 90-100 ° C, adsorbing the supernatant on activated carbon, and neutralizing the solution to pH 7.0-7.5.

Example. 100 g of protein from technical chicken eggs, obtained after careful separation from the yolk, are diluted with 200 ml of water, acidified with HCI to pH 4.5 and heated at 90 ° C for 1 hour, then centrifuged at 3000 rpm for 10 minutes , 14 g of activated carbon (5% of the volume of the liquid) are added to 280 ml of the supernatant, the mixture is stirred for 1 h, then centrifuged at 3000 rpm for 10 min, the supernatant is separated, neutralized by adding NaOH solution to pH 7, 0 and dried by sublimation. Obtain 0.8 g of white powder (yield 0.8% by weight of the raw material), completely soluble in water at room temperature and having a sweet taste.

Example2. 100 g of protein from technical chicken eggs obtained after thorough separation from the yolk is diluted with 250 ml of water, acidified with HC to pH 5.0 and heated at 95 ° C for 1.5 hours, then centrifuged at 3000 rpm for 10 minutes , 24.4 g of activated carbon (7.5% of the volume of the liquid) is added to 325 ml of the supernatant, the mixture is stirred for 1.5 h, then centrifuged at 3000 rpm for 10 min, the supernatant is separated, neutralized by the addition of NaOH solution to pH 7.25 and freeze dried. Obtain 0.82 g of white powder (yield 0.82% by weight of the raw material), completely soluble

in water at room temperature and having a sweet taste.

Example 3. 100 g of protein of technical chicken eggs, obtained after careful separation from the yolk, are diluted with 300 ml of water, acidified with HCI to pH 5.5 and heated at 100 ° C for 2 hours, then centrifuged at 3000 rpm 10 min, 38.5 g are added to 385 ml of the supernatant

0 activated carbon (10% of the volume of the liquid), the mixture is stirred for 2 hours, then centrifuged at 3000 rpm for 10 minutes, the supernatant is separated, neutralized by the addition of NaOH solution

5 to pH 7.5 and freeze-dry. Obtain 0.85 g of white powder (yield 0.85% by weight of the raw material), completely soluble in water at room temperature and having a sweet taste.

0

Example 4. 100 g of the protein of industrial chicken eggs obtained after thorough separation from the yolk is diluted with 100 ml of water, acidified with HC to pH 4.5 and heated

5 at 90 ° C for 1 hour. Already in the first minutes of the heat treatment, a rubber-like precipitate of the coagulated protein was formed. After completion of the hydrolysis and the implementation of the remaining stages of the process

In Example 1, 0.25 g of a white powder is obtained (yield 0.25% by weight of the starting material), which does not have a sweet taste.

Example 5. 100 g of protein of technical chicken eggs obtained after carefully separating from the yolk are diluted with 200 ml of water, acidified with HCl to pH 4.0 and then proceed as in Example 1. 0.9 g of a white powder is obtained having a bitter smack

0 EXAMPLE 6 100 g of the protein of technical chicken eggs obtained after careful separation of the yolk is diluted with 200 ml of water, acidified to a pH of 6.0 and then proceeded as in Example 1. 0.85 g of Be5 is obtained. logo powder having a bitter taste.

Example 7. 100 g of protein of technical chicken eggs obtained after careful separation of the yolk are diluted with 200 ml of water, acidified to pH 4.5, heated at 80 ° C for 1 h and then proceed as in example 1. Prepare 0.3 g of a white powder, not having a sweet taste.

Example 100 g protein technical

5 chicken eggs obtained after careful separation of the yolk are diluted with 200 ml of water, acidified to pH 4.5, heated at 100 ° C for 3 hours and then proceed as described in Example 1. 1 g of white powder with bitter is obtained. smack

Example 9. 100 g of protein of technical chicken eggs obtained after careful separation from the yolk are diluted with 200 ml of water, acidified with HC to pH 4.5 and heated at 90 ° C for 1 h, then centrifuged at 3000 rev / min for 10 min, 280 ml of the supernatant is neutralized by adding NaOH solution to pH 7.0 and freeze-drying. Obtain 0.65 g of a white powder having a bitter taste.

PRI me R 10. 100 g of protein hen chicken egg, obtained after careful separation from the yolk, are diluted with 200 ml of water and then proceed as described in Example 1, but 11.2 ml of the supernatant is added to 280 ml of supernatant. g of activated carbon (4% of the volume of liquid). Obtain 0.95 g of a white powder having a bitter taste.

PRI me R 11. 100 g of protein from technical chicken eggs obtained after careful separation from the yolk are diluted with 200 ml of water and then proceed as in example 1, but 30.8 g of activated carbon are added to 280 ml of supernatant. 91% of the volume of the liquid) and the mixture is stirred for 3 hours. 0.37 g of a white powder is obtained, leaving a quick feeling of a sweet taste in the mouth.

Example 12. 100 g of industrial chicken egg protein, obtained after thorough separation from the yolk, is diluted with 200 ml of water and then proceeds as in Example 1, however, the supernatant is not neutralized with an active solution of NaOH after separation from the particles of activated carbon. 0.8 g of a white powder having a speedy sweet taste are obtained.

Comparative analysis of technical and economic indicators of the known and known methods is given in the table.

This table shows that the proposed method allows to increase the yield of the target product as compared with the known method, and also to obtain a product completely soluble in water at room temperature, which creates favorable conditions for using it as a sweetener in food, pharmaceutical and perfumery, also as a basis for the synthesis of flavors,

Claims (1)

Formula and formula The method of obtaining a substance for sweetening a food product, including the separation of chicken egg protein from the yolk, its dilution, centrifugation with sludge separation, isolation of the sehar-containing semi-finished product and its drying, so that in order to increase the yield of the target product and increase its solubility in water, dilution of the protein is carried out with water at a mass ratio of protein and water 1: (2–3), the resulting mixture is acidified to a pH of 4.5-5.5, maintained at 90-100 ° C in a dose of 1–2 h, sugar containing semifinished product is isolated from sedimentary liquid by incorporating activated carbon in an amount of 5 - 10% of the volume of fluid and incubation for 1 - 2 hours, re-centrifuging the suspension obtained with the separation of the supernatant and neutralizing the supernatant to pH 7.0 - 7.5 to obtain a semifinished product.