WO2003092408A1

WO2003092408A1 - Edible fixatives comprised of gelating proteins

Info

Publication number: WO2003092408A1
Application number: PCT/EP2003/004480
Authority: WO
Inventors: Sylvia Muche; Gerhard Krammer; Karl-Heinz Renz; Ines Voigt; Heinz-Jürgen BERTRAM
Original assignee: Symrise Gmbh & Co. Kg
Priority date: 2002-05-02
Filing date: 2003-04-30
Publication date: 2003-11-13
Also published as: AU2003233200A1; DE10219432A1

Abstract

The invention relates to aqueous edible fixatives for decorative and/or gustatory purposes, particularly for fixing edible particles to foodstuffs and to the use thereof. The invention also relates to a method for fixing edible particles to foodstuffs and to foodstuffs containing the inventive fixatives. The fixatives contain at least one gelating protein, for example, whey protein or wheat protein and, optionally, starch hydrolysates, thickeners and emollients such as propylene glycol, glycerin and sorbitol.

Description

Edible fixative

The present invention relates to water-containing edible fixatives for decorative and / or sensory purposes, in particular for fixing edible particles on foods and their use. Furthermore, the invention relates to a method for fixing edible particles on foods and foods containing the fixing agents according to the invention.

In the case of goods (food) suitable for consumption, it is often desirable to eat them

Particles (particles) to fix in or on the food. These particles can be used for decoration, to improve the external appearance or to change the sensory properties of the food, such as the taste.

Particles are typically fixed to foods by means of fixatives containing sugar, such as glazes, or by means of fixatives containing fat, such as fat coatings (fat coatings).

The disadvantage of sugar-containing fixatives is that they also have a distinct sweetness and thus have a strong influence on the taste of the food.

Fatty fixatives give the food a higher fat content, which is particularly disadvantageous for reduced or low-fat foods.

In addition, the taste of the food changes with increasing fat content.

In the case of the fixing agents mentioned, the particles adhere insufficiently to the food, so that the particles can easily be removed again. Edible films containing cellulose derivatives for decorating foods are known, for example, from WO-A 95/01735.

Clear, moist, edible film-forming powders for coating tablets or capsules containing film-forming polymers such as cellulose derivatives, maltodextrins,

Starch derivatives or gums are described in US-A 5,591,455.

EP-B 527 153 discloses edible film formers for coating pharmaceuticals or foods, comprising a film-forming amount of cellulose polymer, a film-forming amount of maltodextrin and a plasticizer.

Edible films and coatings containing or consisting of proteins are also known, as described, for example, in JA Torres in "Edible Films and Coatings fro Protein", (in "Protein functionality in food Systems", edited by NS Hettiarachchy, GR Ziegeler), Marcel Dekker , New York, 1994, pp. 467-507 or

Indian Food Industry 2000, Vol. 19, No. 9 (January-February) pp. 36-47.

The task was to find fixing agents for fixing particles on foods which have no or only a very slight taste of their own and which enable the particles to be fixed well.

The present invention therefore relates to an aqueous edible

Fixing agent, in particular for fixing edible particles

Food, characterized in that the edible fixative contains at least one gel-forming protein.

The present invention furthermore relates to the use of the fixing agent according to the invention for fixing edible particles to food, a method for fixing edible particles to food and food-containing particles and the fixing agent according to the invention. A decorative and / or sensorially effective application to a food can be fixed with the fixing agents according to the invention. In particular, the fixing agents according to the invention can be used to fix edible particles on the food, typically in that the fixing agents are located between particles and food, ie the fixing agents are not placed over the particles as a film or coating, but rather as edible " Adhesive "function.

Gel-forming proteins are proteins that are caused by actions such as mechanical

Machining and / or heat and / or acids and / or bases and / or salts and / or detergents form a gel, e.g. Gelatin, egg white, whey proteins or wheat proteins.

The fixing agents according to the invention advantageously contain proteins with a degree of denaturation of less than or equal to 40%, preferably less than or equal to 20%, based on the total content of proteins. Proteins with a low degree of denaturation are generally preferred because they can be used to achieve a stronger fixation of the particles.

The gel-forming proteins can be of different origins, for example soy protein, wheat protein, gelatin, egg protein or milk protein can be used. The proteins of different origins can come from various sources. The proteins can be, for example, pig gelatin, fish gelatin, beef gelatin, chicken egg proteins, whey proteins,

Wheat gluten proteins (gliadins and glutenins) or caseins or Na, K and Ca caseinates are preferred, whey proteins, wheat proteins or mixtures of whey and wheat proteins are preferred. Most of the time, the proteins are not used in their pure form but as part of a protein-containing product. It can be advantageous to use protein-containing products in which the proteins have been enriched.

The protein content in the respective protein-containing product is typically above 8% by weight (e.g. in wheat flour the protein content is about 10-12% by weight). Furthermore, it can be advantageous to use products with a higher protein content, for example in the case of products containing whey protein. The protein content in products with a higher protein content is advantageously at least 30% by weight, preferably at least 50% by weight and particularly preferably at least 70% by weight.

Individual proteins or mixtures of proteins can be used.

The total content of proteins in the fixative is preferably in the range from 1 to 20% by weight, particularly preferably in the range from 3 to 12% by weight, based on the overall formulation of the fixative.

A water content in the fixative in the range from 30 to 90% by weight is advantageous, a water content from 45 to 80% by weight is preferred.

The fixing agent preferably contains a plasticizer. The plasticizers are advantageously selected from the group comprising polyethylene glycol, triacetin (glycerol triacetate), diacetin (glycerol diacetate), triethyl citrate, 1,2-propylene glycol, glycerol, sorbitol and acetyl triethyl citrate, glycerol, triacetin, sorbitol and 1,2-propylene glycol are particularly preferred glycerol is preferred. The fixative may contain one or more plasticizers.

The total content of plasticizers in the fixative is preferably in the range from 2 to 20% by weight, particularly preferably in the range from 5 to 15% by weight, based on the overall formulation of the fixative. The fixative preferably additionally contains starch hydrolysates. Strong hydrolyzates in which the glucose units are linked by glycosidic 1,4 and / or 1,6 bonds are advantageous. Starch hydrolyzates from glucose polymers with a degree of polymerization of greater than or equal to 5, preferably greater than or equal to 10 are preferred. Maltodextrins and dextrins are particularly preferred. It is irrelevant which plant originally supplied the starch for the production of the starch hydrolysates. Corn-based starches and starches from tapioca, rice, wheat or potatoes are suitable and readily available.

The total content of starch hydrolysates in the fixative is preferably in the range from 5 to 30% by weight, particularly preferably in the range from 15 to 25% by weight, based on the overall formulation of the fixative.

The fixative preferably contains an organic thickener. The fixative may contain one or more thickeners. Low-viscosity thickeners are generally advantageous, in particular those with a viscosity of less than or equal to 200 mPas (measured according to Brookfield as a 1% suspension in water).

The thickeners are advantageously selected from the group comprising gum arabic, xanthan gum, sodium alginate or cellulose derivatives. Cellulose derivatives are preferred, preferably methyl cellulose, hydroxymethyl cellulose, hydroxyethyl cellulose, carboxymethyl cellulose, hydroxypropyl cellulose,

Hydroxypropyl methylcellulose. Sodium carboxymethyl cellulose is particularly preferred.

The total content of thickeners in the fixative is preferably in the range from 0.5 to 5% by weight, particularly preferably in the range from 1 to 3% by weight, based on the overall formulation of the fixative. In a particularly advantageous embodiment, the fixing agents contain gel-forming proteins, water and a plasticizer, in a further preferred embodiment additionally a thickener and / or a sugar polymer.

The fixatives according to the invention can also contain other components such as, for example, preservatives, antioxidants, emulsifiers, diluents, foam inhibitors, fats, sugars, sugar substitutes, sugar alcohols, sweeteners, edible acids, colorants, colorants, pigments, flavor-enhancing agents, flavorings, flavors, nutraceuticals,

Trace elements, minerals, vitamins, vegetable extracts and fiber.

According to the invention, all agents which are suitable or customary in the food sector for these purposes can be used as inexpensive preservatives.

The following preservatives are advantageously used: common salt, sucrose, acetic acid, nitrites, in particular Na, K and Ca nitrite, sulfites, in particular Na, K and Ca sulfite. In addition, organic acids or their salts can be used, in particular sorbic acid, benzoic acid, formic acid and the Na, K and

Ca salts of these acids, as well as 4-hydroxybenzoic acid esters, salicylic acid and dehydroacetic acid.

Suitable antioxidants and substances that can enhance the antioxidative effect are the naturally occurring tocopherols and their derivatives,

Tocotrienols, flavonoids, ascorbic acid and their salts, α-hydroxy acids (e.g. citric acid, lactic acid, malic acid, tartaric acid) and their Na, Ka and Ca salts, ingredients isolated from plants, extracts or fractions thereof e.g. from tea, green tea, algae, grape seeds, wheat germ, rosemary, oregano; Flavonoids, quercetin, phenolic benzylamines. Furthermore are considered antioxidants

Propyl gallate, octyl gallate, dodecyl gallate, butylhydroxyanisole (BHA), butyl hy- droxytoluene (BHT), lecithins, mono- and diglycerides of fatty acids esterified with citric acid, orthophosphates and Na, Ka and Ca salts of monophosphoric acid and ascorbyl palmitate.

Emulsifiers that can be part of the fixative are, for example

Lecithins, Na, K, AI, Mg and Ca salts of fatty acids, hydroxylated lecithin, mono- and diglycerides of fatty acids, esterified with acetic acid, lactic acid, citric acid or monoacetyl- and diacetyltartaric acid, succinylated monoglycerides, ammonium phosphatide, monosodium Derivatives of mono- and diglycerides of edible fats or oils, or fatty acids forming fatty acids, ethoxylated mono- and diglycerides, sugar esters (esters of sucrose and fatty acids), polyglycerol polyricinoleate, propylene glycol esters of fatty acids, lactyl esters of fatty acids, sodium stearoyl lactyl Calcium stearoyllactyl-2-lactate, stearyl tartrate, sorbitan monostearate, sorbitan tristearate, sorbitan monolaurate, sorbitan monooleate, sorbitan monopalmitate, polysorbate 20,

Polysorbate 40, Polysorbate 60, Polysorbate 65, Polysorbate 80, stearyl monoglyceridyl citrate, succistearin, copolymer condensates of ethylene oxide and propylene oxide, dioctyl sodium sulfosuccinate, sodium lauryl sulfate, sodium stearyl fumarate, lactylated fatty acid ester of glycerol.

The fixative may contain one or more diluents. Advantageous diluents are ethanol, triacetin and 1,2-propylene glycol.

Foam inhibitors are substances that prevent or reduce foam formation.

Foam inhibitors can be, for example, surface-active substances or products that increase the surface tension of the water. Suitable anti-foaming agents as a component of the fixing agent are, for example, natural fats and oils, fatty alcohols, emulsifiers, oxystearins, dimethylpolysiloxane, and products which contain these components. Typical sugars that can be part of the fixative are glucose syrups, glucose-fructose syrups, isomerose syrups, isoglucose syrups, invert sugar syrups and crystalline sugars such as sucrose, glucose, lactose, hydrolyzed lactose, sorbose, arabinose, xylose, mannose, maltose , Called galactose, maltotriose or fructose.

Suitable sweeteners are sugar alcohols such as mannitol, sorbitol and sorbitol syrup, isomalt (such as Palatinit ^®), maltitol and maltitol syrup, lactitol, xylitol, erythritol, leucrose, Arabinol, arabitol, adonitol, alditol, dulcitol, iditol, but also Frucooligosaccharide (eg Raftilose ^® ), Oligofructose or polydextrose.

Typical sweeteners that can be part of the fixative are saccharin (optionally as Na, K or Ca salt), aspartame (eg NύtraSweet ^® ) cyclamate (optionally as Na or Ca salt), acesulfame-K (eg Sunett ^® ), Thaumatin or Neohesperidin-Dihydrochalkon called. Of course, other sweeteners such as stevioside, rebaudioside A, glycyrrhizin, ultrasweet, osladin, brazzein, miraculin, pentadine, phyllodulcin, dihydrochalcone, arylureas, trisubstituted guanidines, glycyrrhizin, ^* Superaspartam, Suosan, Aloslalamamaloslalamalosamalaralamaloslalamalamalalamellarose), can also be used or Neotame ^® can be used.

Suitable edible acids are, for example, citric acid, adipic acid, malic acid, fumaric acid, succinic acid, lactic acid, acetic acid, gluconic acid, tartaric acid.

The following dyes, colorants or pigments can be added to the fixing agents according to the invention: lactoflavin (riboflavin), beta-carotene, riboflavin-5'-phosphate, alpha-carotene, gamma-carotene, caramel, cantaxanthin, erythrosine, curcumin, quinoline yellow, yellow orange S , Tartrazine, bixin, norbixin (Annatto, Orlean), capsanthin, capsorubin, lycopene, beta-apo-8'-carotenal, beta-apo-8'-carotenic acid ethyl ester, xanthophylls (flavoxanthine, lutein,

Cryptoxanthin, Rubixanthin, Violaxanthin, Rodoxanthin), Real Carmine (Carminic acid, cochineal), azorubin, cochineal red A (Ponceau 4 R), beetroot, betanine, anthocyanins, amaranth, patent blue V, indigotine I (indigo-carmine), chlorophylls, copper compounds of chlorophylls, brilliant acid green BS (lisamine green), brilliant black BN, brilliant black BN Carbo medicinalis vegetabilis, titanium dioxide, iron oxides and hydroxides, calcium carbonate, aluminum, silver, gold,

Ruby pigment BK (Litholrubin BK), Methyl violet B, Victoria blue R, Victoria blue B, Acilan brilliant blue FFR (Brilliant wool blue FFR), Naphtol green B, Acilan real green 10 G (alkali real green 10 G), Ceres yellow GRN, Sudan blue pale blue, Pale blue, H, Ultramarine blue pala Other, naturally obtained extracts (e.g. paprika extract, black carrot extract,

Red cabbage extract) can be used for coloring purposes.

Substances such as sodium and potassium salts (e.g. sodium chloride, potassium chloride) and flavor enhancers, such as e.g. Maltol, furaneol to improve the sweet taste as well

Sodium L-glutamate (MSG, glutamic acid), inosine 5'-monophosphate (IMP), 5-guanosine monophosphate (GMP), hydrolysed vegetable proteins (HVP), yeast extracts, amino acids and sauce extracts such as e.g. Boullion, soy sauce, seasoning sauce, fish sauce, oyster sauce).

Examples of flavors or aromas that can be part of the fixative or the particles can be found, for example, in K. Bauer, D. Garbe and H. Surburg, Common Fragrance and Flavor Materials, 4 ^th . Ed., Wiley-VCH, Weinheim 2001. Examples include: esters (saturated or unsaturated) such as ethyl butyrate, allyl capronate, benzyl acetate, methyl salicylate; organic acids (saturated and unsaturated) such as butyric acid, acetic acid, methyl butyric acid, caproic acid; Alcohols (saturated and unsaturated) such as ethanol, propylene glycol, octenol, cis-3-hexanol, benzyl alcohol, phenylethyl alcohol; Aldehydes (saturated and unsaturated) such as acetaldehyde, isobutyraldehyde, nonadienal, benzaldehyde, 3-phenylacetaldehyde; Ketones such as menthone; Ethers such as 4-hydroxy-5-methyliuranone, 3-hydroxy

4,5-dimethyl-2- (5H) -furanone, 2,5-dimethyl-3-hydroxy-2 (3H) -furanone, 2 (5) -ethyl-4- hydroxy-5 (2) -methyl-3 (2H) -furanone, p-methoxybenzaldehyde, guaiacol, methoxy-vinylphenol; Acetals such as acetaldehyde diethylacetal; Lactones such as gamma decalactone; Terpenes such as limonene, lmalool, teφinen, teφineol, citral (geranial and neral), menthol; Sulfides and disulfides such as dimethyl sulfide, difurfuryl disulfide, methylthiopropanal; Thiols such as methyl furanethiol; Pyrazines and pyrrolines such as methylpyrazine, acetylpyrazine, 2-propionylpyrroline, 2-acetylpyrroline.

The fixative and / or the particles can also contain nutritionally effective substances or mixtures of substances (nutraceuticals). Examples include vitamin A and derivatives, carotenes, vitamin C (ascorbic acid), vitamin E (tocopherol) and derivatives, vitamins of the B and D series such as vitamin B ₆ (nicotinamide), vitamin B ₁₂ , vitamin Di, vitamin D ₃ , vitamin F, folic acid, biotin, amino acids, compounds of the elements magnesium, silicon, phosphorus, calcium, manganese, iron or copper, enzymes such as

Bromelain, unsaturated fatty acids, ω -3 fatty acids, polyunsaturated fatty acids, γ-linolenic acid, oleic acid, eicosapentaenoic acid, docosahexaenoic acid and its derivatives, bisabolol, caffeine, capsaicin, thymol, camphor, extracts or other products of plant and animal origin, e.g. As evening primrose oil, borage oil or currant seed oil, fish oils, cod liver oil, ceramides and ceramide-like compounds, plant extracts such as. B. arnica, aloe, beard lichen, ivy, stinging nettle, ginseng, henna, chamomile, marigold, rosemary, sage, horsetail or thyme, oils such as apricot kernel oil, avocado oil, babassu oil, cottonseed oil, borage oil, safflower oil, peanut oil, gamma-orutanyzanol Hemp oil, hazelnut oil, currant seed oil, jojoba oil,

Cherry kernel oil, salmon oil, linseed oil, corn oil, macadamia nut oil, almond oil, evening primrose oil, mink oil, olive oil, pecan oil, peach kernel oil, pistachio nut oil, rapeseed oil, rice germ oil, castor oil, safflower oil, sesame oil, soybean oil, sunflower seed oil, tea oil, e.g. Wheat fiber, orange fiber, apple fiber, carrot fiber, wheat bran, fructo-oligosaccharides (e.g.

Inulin). The shape and size of the edible particles can be varied over a wide range, and the nature, composition, manufacture or origin is not critical.

The size of the particles is typically in the range from 0.1 to 50 mm, usually in the range from 0.1 to 20 mm.

The particles can be taste-giving or taste-neutral, colored, colored, colorless and transparent particles. The particles preferably have a low water content. If the particles originally had a high water content, they are preferably used dried (e.g. dried fruit, dried vegetables, dried meat).

With the fixing agents according to the invention, a good one can be achieved without problems

Fixation of larger and heavier particles. The degree of fixation depends not only on the amount of fixative, but also, among other things, on the shape, water content and nature of the particles or the food.

Typically, the amount of fixative ranges from 1 to

30% by weight, preferably in the range from 3 to 20% by weight, based on the food.

Edible particles are, for example, powders, compactates, capsules, agglomerates, press agglomerates, pellets, aroma compactates, extrudates. The particles can also be whole, but usually comminuted, foodstuffs suitable for consumption, which, for example, have been ground, crushed, grated, hexagonal, cut, planed or also pressed, agglomerated or extruded to form the particles. Examples include: cheese extrudates, grated cheese, imitation cheese, vegetable particles (e.g. red, green or yellow peppers, chilli, hot peppers,

Onion, cucumber, tomato, olive), pieces of mushroom, fruit particles (e.g. apricot, Peach, apple, pear, fig, date, plum, banana, strawberry, melon, pineapple), meat or imitation meat (e.g. pieces of salami, diced ham), herbs or herb mixes, spices, spice preparations or spice mixes (sprinkle mixes, seasonings), dry mixes, on carrier applied flavors, encapsulated or encapsulated flavors, particles produced by fluidized bed granulation or spray drying, freeze-dried extracts or flavors, sugar or sugar products (e.g. sugar pieces, sugar pearls, small tablets or candies), chocolate chips or scattered egg, whole or shredded (e.g. whole nuts and the like) half or crushed peanuts, ground or grated hazelnuts, almond slivers, grated coconut), sesame, poppy seeds, caraway seeds,

Sunflower seeds, green seeds, crushed pumpkin seeds, rice or rice products (e.g. puffed rice).

The edible particles themselves may have undergone treatments. For example, these can be provided with a coating or a glaze, or also preservatives, antioxidants, emulsifiers, diluents, sugar, sugar substitutes, sugar alcohols, sweeteners, edible acids, dyes, colorants, pigments, flavor-enhancing agents, flavors, aromas, nutraceuticals, trace elements, Contain minerals, vitamins, herbal extracts and fiber. As far as these additives are concerned, what has been said for the fixing agents basically applies.

It is preferred to apply the edible particles with the fixing agents according to the invention to foods with larger surfaces. Typically, these foods have a size above 5 mm, usually the size is in the range of 10 to 200 mm.

Carbohydrate-rich products such as e.g. Flour or starch products, in particular baked goods, fried foods or dried extruded foods. Typically, the particles are on pastries, baked goods or

Snacks such as crackers, pretzels, cookies, potato or corn chips (e.g. tortilla chips), wheat flour products (e.g. pastry sticks, croutons, bread chips, rusks, extruded and non-extruded crispbreads). Common shapes are triangles, squares, rectangles, trapezoids, cones, cubes, cuboids, cylinders, spirals, rods, spheres, discs, strips, bars, circles, spheres, ovals, bowls, pyramids, octahedra, prisms or ellipses. The

However, surfaces can also be in any other form. For snacks, for example, animal forms such as crocodiles, fish or kangaroos are also conceivable.

A low water content of the surface on or on which the particles are fixed is preferred. The particles are advantageously applied to dried, baked or deep-fried foods which have a water content of less than or equal to 15% by weight.

Furthermore, the fixing agents according to the invention can give the food a special sheen, which is particularly brilliant in the case of colored products

Colors can result.

After the fixing agent according to the invention has dried, the food is given a special texture which can be described as crispy or crispy.

By fixing particles according to the invention, improved or novel food products can be obtained in an ideal manner, in particular in terms of appearance and / or taste. On the basis of the fixing agents according to the invention, completely new compositions with the most varied of types can be made

Compile particles that make it possible to experience different taste experiences while consuming the new food products while consuming them, at the same time, but in particular one after the other. The appearance and taste experience can therefore be varied as desired, especially if particles with different flavors and looks have been fixed on the food. It is possible with the fixation of particles according to the invention To produce pizza-like snacks that are not only characterized by a new texture and a new biting sensation, but also by a new appearance and in particular by an improved and new taste experience.

About parameters such as protein content, viscosity, quantity and

The composition of the fixative, the shape and diameter of the metering opening and the type and mode of operation of the metering system can be optimally adapted to the respective application.

The fixing agent can be applied to or into the food on or in which the edible particles are to be fixed, by known methods such as spraying, pouring, curtain pouring, spin coating, brushing or dipping. The application can take place as a film, spatially isolated, punctually or in some other form.

Since the amount and type of application or application of the fixative can be varied within wide limits, the fixative can be used both locally and extensively, e.g. as a film.

By coloring the fixative and, if necessary, by adding an appropriate aroma, the tomato portion of a pizza snack, for example, can be imitated, which at the same time fixes the edible particles on the snack.

The present invention therefore also relates to an agent for application to food for decorative or sensory purposes, characterized in that this agent contains water and a gel-forming protein.

Everything that has been said for the fixing agents described above also applies to the agents for application to foods for decorative or sensory purposes. These agents are preferred not as a film, but spatially isolated on the

Food applied. These agents preferably contain components which have taste or decorative effects such as flavors or aromas and / or coloring components such as colorants, dyes or pigments.

The production according to the invention can be carried out, for example, as follows:

The gel-forming protein and optionally plasticizer and / or starch hydrolyzate and / or thickener are dissolved or suspended in water, so that a solution or homogenized mixture is present. There is usually a heating step. The heating step is usually carried out at temperatures in the range from 50 to 120 ° C., preferably in the range from 75 to 100 ° C. over a period of 5 to 120 minutes, preferably over a period of 15 to 60 minutes.

If necessary, a plasticizer and further components mentioned above can then be added to the cooled solution. Coloring agents and flavors or aromas are usually added. The now ready-to-use fixative is then used in the method described below.

The particles can be fixed according to the invention, for example, according to the following method: the ready-to-use fixative is applied to the food in the desired shape and quantity. The particles to be fixed are then applied to the food. By the invention

Fixing agents fix the particles immediately and do not fall or bounce off the food. Finally, a drying step follows to strengthen and strengthen the fixation. Drying is typically carried out at temperatures in the range from 50 to 150 ° C., preferably in the range from 80 to 120 ° C. The duration of the drying step depends on various parameters, including the

Composition of the fixative, the amount of fixative applied means and the applied particles. The drying step usually lasts 1 to 60 minutes, usually 5 to 30 minutes and is preferably carried out in an air stream.

After drying, further steps can be carried out, such as applying herbs, spices and spice mixtures, coatings, glazes or films, dry aroma oil suspensions, as well as other optical or taste changes.

The following examples illustrate the invention (unless otherwise stated, all data are in% by weight).

Example 1 :

Making a pizza snack

Mixture A:

495 g drinking water, 60 g whey protein, 300 g dextrin, 120 g glycerin, 45 g

Methyl hydroxypropyl cellulose, 480 g propylene glycol.

Mix B:

(Percentages refer to Mix A after the heating step) 0.7% paprika extract; 0.07% dyes (Annatto, Carmin, Azorubin); 0.25% sucrose; 1.25% table salt; 0.12% pepper flavor and spicy substances; 0.15% sodium glutamate; 0.13% citric acid; 0.15% tomato flavor.

A suspension is prepared from the ingredients of mixture A and this is stirred at 90 ° C. for 30 minutes. After cooling, the ingredients of mixture B are added. The fixative is now ready for use.

The finished fixative is used as a colored and flavored suspension

Two-substance nozzle applied to a snack or a piece of pastry. The spray Parameters are: temperature of the suspension: 10 ° C, gas phase nitrogen, spray pressure 1.5 bar, conveying speed 12 g / min. After spraying the snack portion in the desired strength (between 8% and 20% based on the weight of the snack portion) with the edible fixative, edible particles are applied: dried pieces of pepper, specific weight 0.5 - 0.6 g / cm ³ (1-2 %);

Imitation cheese, specific weight 1.5-1.6 g / cm ³ (5%); Imitation sausage, specific weight 1.5-1.6 g / cm ³ (5%); Gratinkäse, specific weight 0.9 - 1.1 g / cm ³ (5- 20%).

The sprinkled snack is dried in a circulating oven at a temperature of 110 ° C to constant weight.

Then, if necessary, a suspension (10% based on the sprinkled, dried snack) consisting of 40% dry aroma mixture and 60% liquid fat can be applied to the dried snack product.

Example 2:

Production of a raspberry cake confectionery

Mixture A:

1320 g drinking water, 120 g whey protein (protein content: 70%, degree of denaturation <20%), 60 g sorbitol

Mix B: (percentages refer to Mix A after the heating step)

0.05% dyes (Annatto, Carmin); 5% sucrose; 0.1% table salt; 0.5% raspberry flavor; 0.3% citric acid

A suspension is made from the ingredients of mixture A and heated at 85 ° C. for 45 minutes. After cooling, the ingredients of mixture B are stirred added. The colored and flavored fixative is now ready for use.

The ready-to-use fixative (approx. 20 - 30% based on the weight of the waffle) is poured onto a sweet, baked, round waffle by means of curtain pouring

Raspberry filling applied. After the pouring step of the edible fixative, edible particles are applied: round, white particles of foam sugar with cream flavor (2-5%), raspberry-shaped and red particles of foam sugar with raspberry flavor (2-5%).

The sprinkled snack is dried on a drying belt at a temperature of 100 ° C to constant weight.

Example 3: Preparation of a "Greek Salad" Snack

Mixture A:

A snack dough is made from the following ingredients: 300 g non-tamalized corn flour, 500 g corn masa, 3 g disodium pyrophosphate, 5 g table salt, 45 g modified corn starch, 15 g baking powder, 6.5 g monoglyceride, 15 g roasted

Corn germs, 75 g orange fiber, 535.5 g drinking water.

A dough is made from the ingredients of mixture A and rolled out to 3 mm. Bowls with a diameter of 3.5 cm are formed from the dough. These are toasted in the oven at 220 ° C for 200 s, then fried at 180 ° C for 40 s.

Mix B:

495 g drinking water, 45 g whey protein (protein content: 70%, degree of denaturation <20%), 300 g dextrin, 123 g glycerol, 42 g methylhydroxypropyl cellulose, 495 g triacetin Mixture C:

(Percentages refer to Mix B after the heating step) 0.5% chlorophyll; 0.02% brilliant black; 0.2% lutein; 0.25% sucrose; 1.0% table salt; 0.12% pepper flavor and spicy substances; 0.15% sodium glutamate; 0.13% citric acid; 0.2% paprika flavor; 0.5% vitamin mix; 0.3%

Mineral blend

A suspension is prepared from the ingredients of mixture B and this is stirred at 90 ° C. for 30 minutes. After cooling, the ingredients of mixture C are added with stirring. The fixative is now ready for use.

The finished fixative is applied as a colored and flavored suspension to the finished snack from the mixture using a two-component nozzle. The spray parameters are: temperature of the suspension: 10 ° C, gas phase nitrogen, spray pressure 1.5 bar, conveying speed 12 g / min. After spraying the snack portion in the desired strength (between 10% and 20% based on the weight of the snack portion) with the edible fixative, edible particles are applied: pieces of pepper (1-2%); Fake sheep cheese (5%); dried garlic (0.5-1%).

Then, if necessary, a suspension (10% based on the sprinkled, dried snack) consisting of 40% dry aroma mixture and 60% liquid fat can be applied to the dried snack product. Examples 4 to 14:

Each in accordance with Example 1, where mixture A consisted of the following ingredients (each column corresponds to a mixture A):

Example No.

All information in grams

Claims

claims

1. Water-containing edible fixative for application to food for decorative and / or sensory purposes, characterized in that the edible fixative contains at least one gel-forming protein.

2. Water-containing edible fixing agent for fixing edible particles on food, characterized in that the edible fixing agent contains at least one gel-forming protein.

3. Composition according to claim 1 or 2, characterized in that the protein has a degree of denaturation of less than or equal to 40%, preferably less than or equal to 20%, based on the total content of protein.

4. Composition according to at least one of claims 1 to 3, characterized in that the protein is whey protein, wheat protein or a mixture of whey and wheat protein.

5. Agent according to at least one of claims 1 to 4, characterized in that the total content of protein in the fixing agents is in the range of 1 to 20 wt .-%.

6. Composition according to at least one of claims 1 to 5, characterized in that the fixing agent additionally contains strong hydrolysates.

7. Composition according to claim 6, characterized in that the starch hydrolyzate content in the fixing agent is 5 to 30 wt .-%.

8. Composition according to at least one of claims 1 to 7, characterized in that the fixing agent additionally contains a plasticizer.

9. Composition according to claim 8, characterized in that the plasticizer is selected from the group comprising polyethylene glycol, triacetin, diacetin, triethyl citrate, 1,2-propylene glycol, glycerol, sorbitol and acetyl triethyl citrate.

10. Composition according to claim 8 or 9, characterized in that the proportion of

Plasticizers in the fixative is 2 to 20 wt .-%.

11. Agent according to at least one of claims 1 to 10, characterized in that the fixing agent additionally contains a thickener.

12. Composition according to at least one of claims 1 to 11 obtainable by mixing protein and water and optionally starch hydrolyzate and / or thickener and / or plasticizer, then heating this mixture and optionally adding a plasticizer to this mixture after cooling.

13. Food containing edible particles, characterized in that the edible particles were fixed on the food by a fixing agent according to at least one of claims 2 to 12.

14. Use of the agent according to at least one of claims 2 to 13 for fixing edible particles on food.

15. A method for fixing edible particles on foods with fixing agents according to at least one of claims 2 to 14, characterized in that the fixing agent is applied to the food and then the particles to be fixed are applied to the food at the appropriate locations.

16. The method according to claim 15, characterized in that after the

Applying the particles a drying step is carried out.