WO2006128680A1

WO2006128680A1 - Browning foodstuffs

Info

Publication number: WO2006128680A1
Application number: PCT/EP2006/005160
Authority: WO
Inventors: Lutz Popper; André RIEKS; Markus KÄHLER
Original assignee: Mühlenchemie GmbH & Co. KG
Priority date: 2005-06-01
Filing date: 2006-05-30
Publication date: 2006-12-07
Also published as: EP1885206A1; DE102005025193A1

Abstract

The invention relates to the browning of foodstuffs. The invention particularly concerns the use of erythrulose for producing a foodstuff that is subjected to a browning during heating, the erythrulose contributing to the browning of the foodstuff. The invention also relates to a method for producing foodstuffs during which erythrulose is added before the heating, and to the foodstuff obtained using this method.

Description

Browning of food

The present invention relates to the browning of foods. In particular, it teaches the use of erythrulose to produce a food which, when heated, undergoes browning, the erythrulose contributing to the browning of the food. Furthermore, the invention relates to a process for the preparation of a food, in which one adds Erythrulose before heating, and the food obtained by this method.

The formation of the brown color of cooked, in particular fried and baked foods is due to the so-called Maillard reaction, which is also referred to as non-enzymatic browning. This describes the reaction of reducing sugars with peptides and amino acids, during which brown color pigments are formed. The Maillard reaction typically takes place only at temperatures above 8O ⁰ C and is favored by high pH values.

In order to achieve an appealing tanning of foods, in particular baked goods, in the prior art in particular sugars such as sucrose, glucose, lactose, maltose, invert sugar or fructose, but also sugary preparations such as glucose or fructose syrup, invert sugar syrup, malt or malt extracts of various cereals or milk derivatives used (DE 38 40 586). Another way to enhance tanning is to add amylotic enzymes, especially alpha-amylase, beta-amylase or amyloglucosidase, which increase the concentration of reducing sugars. The addition of amino acids or proteins, which are necessary as reactants in the Maillard reaction, can enhance the tanning (US, 4,448,791). Furthermore, by increasing the pH, e.g. by adding alkaline salts of sodium, potassium or calcium or by immersing unbaked dough pieces in solutions of these salts, the color formation can be improved (US 4,735,812). Long baking times and / or increased heating or high temperatures (US 4,904,490) also lead to increased browning.

All these methods inherent significant disadvantages. Sugars usually cause a distinctly sweet taste. Many sugars are also metabolized by yeast, so it is not possible to separate the fermentation from the browning. Although lactose has low sweetening power and is not fermented by yeasts, it causes digestive problems in lactose intolerant people. Malt products give food a typical malt flavor. Enzymes change the dough properties, especially during long storage of the raw doughs, so that they can not be used in any amount.

The formation of acrylamide as a result of thermal action on carbohydrate-containing foods, such as cereal or potato products, is now the focus of Consumer criticism. Acrylamide is a substance produced during the Maillard reaction, especially from the amino acid asparagine and reducing sugars, which is suspected to be carcinogenic. Large quantities of acrylamide are in this case formed in particular at high temperatures (> 180 ° C.) (Rosen et al., 2002, The Analyst 127, 880-882, Mottram et al., 2002, Nature 419, 448, Stadler et al. 2002, Nature 419, 449).

A particular challenge is the achievement of an optimal browning of products that are only pre-cooked or partially baked by the manufacturer and by the consumer z.T. have to be baked or cooked with household appliances. The browning of foods cooked in microwave ovens also causes great difficulties.

Therefore, it is now the task of the skilled person to develop an alternative method for browning foods. This method avoids the problems known in the prior art.

This object is solved by the subject of the claims. The present invention is directed to a method of preparing a food which, when heated, undergoes browning by adding erythrulose to the food prior to heating. The invention also provides the use of erythrulose for the preparation of a food which undergoes a browning upon heating, the erythrulose contributing to the browning of the food.

Preferably, the food is heated after the addition of the erythrulose, during which the desired browning is achieved. Alternatively, by the addition of erythrulose to a food precursors are prepared which are browned during heating, for example by the end user. In the context of the invention, browning is the formation of brown color pigments which give the browned food a golden or brown color. The desired degree of browning is different and, in addition to the taste of the consumer, for example, depends on the food produced. In particular for baked goods, a ting a decisive quality feature, the achievement of which is improved with the invention. The degree of tanning can be visually determined and compared. For this purpose, standardized baking tests (ICC standard method 191 (International Society for Cereal Chemistry and Technology)) are preferably used. The invention thus relates to the use of erythrulose for browning a food which undergoes a browning upon heating.

The conditions of heating (time, temperature, etc.) are chosen so that the desired degree of browning is achieved. By the addition of erythrulose, at the same time of heating, a higher degree of browning or the same degree of browning can be achieved after a shorter heating time. Alternatively, at the same temperature of heating, a greater degree of browning or the same degree of browning may be achieved at a lower temperature of heating. The present invention thus also provides a method for reducing the time and / or temperature of heating a food which undergoes browning upon heating without reducing the browning of the food. In addition to the lower time required, this also means a reduction in energy consumption, which is economically advantageous.

Erythrulose is a natural sugar with reducing properties found in red vegetables or red fruits. Erythrulose is characterized by a strong tendency to Maillard reaction, which proceeds with participation of erythrulose even at 40 ⁰ C at a significant speed. Furthermore, erythrulose has no sweetening effect. Erythrulose can be L-erythrulose and / or D-erythrulose. Erythrulose may also be referred to as 1, 3, 4-trihydroxy-2-butanone.

The production of erythrulose, eg by fermentative processes, is known in the art (eg US 6,451,293, WO 01/42483). Erythrulose is commercially available, eg from Dr. Ing. Rieks GmbH, Uetersen, Germany. Erythrulose is known as a component of self-tanning agents, which are said to effect skin toning without exposure to the sun (eg GB 9549020, WO 98/38977). In particular, the penetration of erythrulose into deep skin layers and the uniform distribution of importance.

In the food industry, the use of erythrulose or erythrose, e.g. for the preparation of an anti-caries chewing gum known (US 5,294,449).

Surprisingly, it has now been found that erythrulose can be used to particular advantage in order to achieve a browning of foods which undergo browning when heated. The browning method of the present invention has the unexpected effect of reducing the acrylamide concentration in the food browned by heating. In this case, a reduction of acrylamide concentration can be achieved with the same degree of browning.

Some time ago, the formation of acrylamide was detected in the Maillard reaction between amino acids and reducing sugars in fried, fried and baked foods. The formation of acrylamide is proportional to the browning of the food (Rosen et al., 2002, The Analyst 127, 880-882, Mottram et al., 2002, Nature 419, 448; Stadler et al., 2002, Nature 419, 449).

There is no evidence in the art of reduction of the acrylamide concentration by use of erythrulose. Heretofore, to reduce the level of acrylamide, for example in cereal products or potatoes, a reduction in browning during baking or frying is suggested (Dybing et al., 2005, Food and Chemical Toxicology 43, 365-410). The reaction in the Maillard reaction in which acrylamide is formed can be reduced, for example, by mixing the amino-containing compounds with ascorbic acid and / or vitamin C (DE 103 16 998). Furthermore, in potatoes, for example, species with a lower concentration of asparagine or of reducing sugars, that is to say starting materials of the Maillard reaction, could be selected, since a higher sugar concentration leads to more acrylamide (Becalski et al., 2004, J Agric Food Chem. 52, 3801-6). For bread dough, the addition of asparagine increases the acrylamide concentration. A stronger browning of the bread increases the acrylamide concentration, the addition of asparagine and fructose does not increase the browning significantly, but increases the acrylamide concentration (Surdyk N, et al., 2004, J Agric Food Chem. 52, 2047- 51)). In another study (Biedermann, M., Grob, K., 2003, Communications for food hygiene 94, 406-422), the influence of fructose, glucose and asparagine and ammonium carbonate on the formation and elimination of acrylamide is examined. The formation of acrylamide is proportional to the concentration of the reactants of the Maillard reaction. Studies on potatoes and potato products (Chuda et al., 2003, Biosci, Biotechol Biochem 67 (5), 1188-1190, Amrein et al., 2003, J Agric Food Chem. 51 (18), 5556-60 ) indicate that a higher sugar concentration correlates with a higher acrylamide concentration in the fried product.

In the context of the present invention, in particular baking, frying, grilling, frying or cooking in the microwave is referred to as heating. Even when heated by boiling or steaming, browning is achieved with erythrulose. Supplementary methods are known in the art for achieving browning of foods even under browning conditions, such as microwave cooking (eg US 4,904,490, US 4,448,791, US 4,735,812, EP 0 469 086) ). These methods can be combined with the method of the present invention.

Even at temperatures of 40 ^° C. or more, when using erythrulose, a Maillard reaction may already occur, resulting in browning of the product, but in general more heating is useful for cooking the food and for achieving the desired degree of browning. Heating is therefore - depending on the food to be heated - preferably at temperatures of 100 ⁰ C or more, of 120 ⁰ C or more, especially at 120 ⁰ C to 220 ⁰ C, 140 ⁰ C to 200 ⁰ C, 160 ⁰ C to 190 ⁰ C, 160 to 180 ⁰ C or 175 ° C or less instead.

In the context of the present invention, foods may be suitable for consumption or their precursors. Browning is particularly important in baked goods, potato products, meat or breaded foods. Thereby, e.g. aesthetic or taste reasons for the desire to brown the food to be crucial.

In the context of the present invention, it is preferred to add erythrulose to foods which are not naturally derived from erythrulose or to which such foods are added. Erythrulose comes e.g. naturally in red vegetables or red fruits, such as beetroot or raspberry.

Preferably, in addition to the erythrulose, no food coloring or coloring ingredients are added to the food, and the food is browned only during heating. In a preferred embodiment of the invention, the foods are not chocolate or cocoa or foods containing them.

By "baked goods" are meant, for example, bread, rolls, cakes, biscuits or biscuits. Baked goods are typically made using flour, this may be from different crops, eg wheat, rye, barley, oats, corn, rice or combinations thereof. Baked goods are generally baked in an oven. Baked goods can be sweet or spicy. Pastries are eg muffins, pretzels or the like. The term food in the context of this invention always includes precursors of the goods suitable for consumption. In addition to the finished baked goods, eg dough pieces, doughs or baking mixes are therefore included. Baking additives which comprise erythrulose, optionally in combination with amino acids, proteins, other sugars, sugar alcohols and / or enzymes, are also provided within the scope of the invention. By "potato products" are meant eg French fries, croquettes, fried potatoes or potato chips. Also, the corresponding precursors, for example not yet fried or only pre-cooked French fries, croquettes or potatoes treated with erythrulose are provided by the invention. Upon subsequent heating erythrulose causes increased browning. Potato products are generally fried or fried in hot oil.

In general, it is possible to first pre-grade the food, then add the erythrulose and then continue to heat the food. Storage or transport of erythrulose-treated foods is possible below 30 ^° C or under conditions appropriate to the food. The food can also be frozen after the addition of erythrulose to increase its shelf life. One example is French fries, which are treated with erythrulose in a raw or semi-cooked state, packaged and stored frozen and / or transported. Frying before consumption may then be at lower temperatures and / or for a shorter time than would be necessary without the addition of erythrulose to achieve the desired browning. The French fries obtained according to the invention have a lower acrylamide concentration than conventional French fries of the same degree of browning. Similarly, precursors of baked goods, eg dough pieces for bread or rolls, can be pretreated with erythrulose and cooled or frozen.

The erythrulose can be added to the food by mixing it with the food. For example, in baked goods, the erythrulose can be mixed with the dough, especially the dry dough ingredients. However, since browning takes place only on the surface of the food, it is sufficient to apply the erythrulose to the surface of the food. For this, an aqueous erythrulose solution can be sprayed onto the food or spread over it or the food can be thawed into the solution. chen. For this purpose, an erythrulose solution is suitable which has a concentration of 800 g erythrulose / L or less, in particular from 2 to 800 g erythrulose / L.

After the addition of erythrulose, the food has an erythrulose concentration of about 0.01% to about 5%. Unless stated otherwise, the stated percentages refer to the total mass of the food when adding erythrulose. Preferably, after the addition of erythrulose, the food has an erythrulose concentration of from about 0.1% to about 5%, more preferably from about 0.1% to about 1%. The concentration of erythrulose is directly correlated with the degree of browning obtained. For bakery products it is recommended to add 1 to 5% erythrulose, based on the amount of flour, to the dough before baking. An appropriate concentration of erythrulose to achieve the desired degree of browning can be readily determined by experiment.

If the foods do not contain a substantial amount of proteins and / or amino acids, they should be added to ensure an efficient Maillard reaction. In particular, amino acids other than asparagine are preferred in order to prevent the formation of acrylamide. Addition of amino acids or proteins may enhance tanning, but is not necessary in the invention.

Furthermore, other sugars and / or sugar alcohols can also be added to foods in combination with erythrulose. Suitable other sugars are glucose, fructose, mannose, galactose, arabinose, xylose, sorbose, tagatose, maltose, sucrose or lactose or the sugar alcohols sorbitol, xylitol or mannitol. Enzymes can still be added in combination with erythrulose. Suitable examples are alpha-amylase, beta-amylase, iso-amylase, amylglucosidase, pullulanase, endo-peptidase and / or exo-peptidase. Preferably, the further additives are added together with the erythrulose. The invention also relates to foods which have been prepared by a process according to the invention using erythrulose. Unless these foods have been heated and thereby browned, they typically have erythrulose at a level of from 0.0001% to about 5%. Foods already browned by heating may contain unreacted erythrulose. Furthermore, they have the erythrulose reaction products of the Maillard reaction in appropriate concentrations. The concentration of erythrulose or erythrulose reaction products is preferably from about 0.01% to about 5%, most preferably from about 0.01% to about 1%.

When the erythrulose has been applied to the surface of the food, the food has erythrulose or erythrulose reaction products mainly on its surface. If the erythrulose has been mixed with the food, it contains more erythrulose in its central area after heating and erythrulose reaction products in the periphery.

Erythrulose is preferably detected by HPLC methods, for example as described in Vasic-Racki, D. et al. (2003) Bioprocess Biosyst Eng. 25, 285-290.

The described embodiments and the following examples are intended to illustrate the present invention.

Examples

By "erythrulose" is meant in the following erythrulose syrup with an erythrulose content of 80g in 100g. For some experiments, aqueous dilutions were prepared to spray the erythrulose. The concentrations given refer to the erythrulose syrup. Erythrulose came from the fermentative production of Dr. Ing. Rieks GmbH, Uetersen, Germany.

1. Baguette rolls made from frozen dough pieces

1.1 Use of erythrulose in the dough

Erythrulose-containing dough pieces were prepared (for composition see Table 1, the numerical values are given in grams, based on 100 g of flour). The rolls obtained therefrom by baking had a comparison pattern with respect to the non-erythrulone-containing comparable freezing, cooking and baking conditions (kneading for 30 minutes and incorporation of erythrulose, dough resting for 5 minutes, intermediate cooking for 5 minutes (dough temperature 28-29 ° C.) Baking 60 min (dough temperature 28-29 ° C), frozen storage at -18 ° C, thawing from -18 ° C to 28 ° C for 6 hours, baking 20 min at 190 ⁰ C,) a much better browning on.

Table 1: Baguette rolls of frozen dough pieces with erythrulose

1.2 Apply an erythrulose solution to the dough piece

With the recipe in Table 2 dough pieces were prepared (the numerical values are given in grams, based on 100 g of flour, with the exception of the value for the concentration of the erythrulose solution), then sprayed onto an aqueous erythrulose solution or in the case of 100 % Erythrulose (syrup) was spread with the brush that the surface was completely moistened. The dough pieces were frozen before baking. The rolls obtained had the same freezing, cooking and baking conditions (see above) compared with the non-erythrulose-containing comparative sample a significantly better browning. Table 2: Baguette rolls of frozen dough pieces with sprayed erythrulose solution

2. Baguette rolls, partly baked

2.1 Use of erythrulose in the dough

With the following recipe (Table 3, the numerical values are given in grams, based on 100 g of flour) were Erythrulose- containing dough pieces prepared and then partially baked. The buns obtained therefrom by re-baking had a significantly better browning at the same cooking and baking conditions compared to the non-erythrulose-containing comparison sample. Table 3: Baguette rolls, partly baked, with erythrulose

2.2 Apply an erythrulose solution to the dough piece

With the recipe according to Table 4 dough pieces were prepared (the numerical values are given in grams, based on 100 g of flour, with the exception of the value of the concentration of erythrulose solution), partially baked and then a l% aqueous Erythruloselösung so sprayed or im Case of 100% erythrulose (syrup) with the brush, that the surface was completely moistened. The bread rolls obtained therefrom by baking had the same cooking and baking conditions as compared with the non-erythrulose-containing comparative sample significantly better browning. Table 4: Baguette rolls, partly cooked, with sprayed erythrulose solution

3. Muffins with cocoa and chocolate

With the following recipe (Table 5, the numerical values are given in grams, based on 100 g of flour) muffins were prepared. In comparison to the reference sample, a stronger brown coloration with a reddish rather than a grayish tone resulted.

Table 5: Muffins

Component (%) reference

Wheat flour Type 550 100 100

Zucke 115 115

TopSweet Sponge Choc MLL 70 70

Fresh egg 100 100

Margarine 90 90

Water 35 35

Erythrulose 0 1 4. Reduction of acrylamide formation

Buns were made according to the recipe of Table 1. Erythrulose was added at 0.1 and 5%, respectively (calculated on flour). The rolls were baked under otherwise identical baking conditions by varying the baking time to the same degree of browning, the rolls were used without erythrulose as a color reference. The bun bark was analyzed by IGV (Institute of Grain Processing GmbH, Bergholz-Rehbrügge) according to the method described in Getreide, Mehl, Bread 57 (2003) 5, pp. 274-278. The results presented in Table 5 show a reduction in acrylamide formation with increasing erythrulose addition level.

Table 6: acrylamide formation in the crust of baguette rolls with Erythrulose (baking temperature = 190 ⁰ C; mm cortical thickness = ca. 3)

5. PrMTTTUa ₁ C frosted, frozen

Commercially prepared potato strips were dipped in a 1% erythrulose solution, drained and then deep fried until the same degree of browning was achieved as for non-erythrulose treated potato strips. It resulted in a 5-15% less cooking time.

6. Hard biscuits

Hard biscuits were prepared according to the recipe in Table 7 (the numerical values are given in grams, based on 100 g of flour) and coated with Eythruloselösungen of different concentration (Table 8). At the same baking conditions (kneading: 30 min at 40 ⁰ C in the farinograph, dough resting for 5 minutes, three times TOU Center, roll to 1 mm, 5 min resting time, gouge or cut rectangles (eg, 4.5 cm x 6 cm), coating with Erythrulose, bake at 210 ^° C for 8 min.), The biscuits with erythrulose show significantly greater browning (Table 8).

Table 7: hard biscuits coated with erythrulose solution

Table 8: Browning of hard biscuits coated with erythru syrup (solution)

7. Breaded foods

Breaded food preparations containing fish, meat, vegetables or fruit, and containing erythrulose sprayed in the breading or on their surface, also show, in fried or fried form, an increased browning compared to the reference without erythrulose.

Claims

claims

1. Use of erythrulose for the manufacture of a food which undergoes a browning upon heating, the erythrulose contributing to the browning of the food.

2. Use of erythrulose to reduce the concentration of acrylamide in a food which undergoes browning upon heating.

3. A process for the preparation of a food, which is subject to heating of a browning, characterized in that the food is added before heating erythrulose.

A process for reducing the concentration of acrylamide in a food which undergoes browning upon heating, which comprises adding erythrulose to the food prior to heating.

5. Use and method according to claims 1 to 4, characterized in that one heats the food.

6. Use and method according to claim 5, characterized in that at the same time of heating, a greater degree of browning is achieved or the same degree of browning is achieved after a shorter time of heating.

7. Use and method according to claims 5 and 6, characterized in that at the same temperature of the heating, a higher degree of browning is achieved or the same degree of browning is achieved at a lower temperature of the heating.

8. Use and method according to claims 5 to 7, characterized in that at the same degree of browning, a reduction of the acrylamide concentration of the browned by heating food is achieved.

9. Use and method according to claims 1 to 8, characterized in that the foods are baked goods, potato products, meat or breaded foods.

10. Use and method according to claim 9, characterized in that the baked goods are bread, rolls, cakes, biscuits, biscuits, dough pieces, doughs or baking mixes.

11. Use and method according to claim 9, characterized in that the potato products are French fries, croquettes, fried potatoes or potato chips.

12. Use and method according to claims 1 to 11, characterized in that the erythrulose is L-erythrulose or D-erythrulose.

13. Use and method according to claims 1 to 12, characterized in that heating is baking, roasting, grilling, frying or cooking in the microwave.

14. Use and method according to claims 1 to 13, characterized in that the food is first vorgart, then the erythrulose added and then further heated the food.

15. Use and method according to claims 1 to 13, characterized in that one adds the Erythrulose by mixing them with the food or applied to the surface of the food.

16. food produced by a process according to claims 3 to 15.

17. Food according to claim 16, characterized in that it comprises erythrulose or erythrulose reaction products in a concentration of about 0.01% to about 5%.

18. Food according to claims 16 and 17, characterized in that it contains erythrulose or erythrulose Reaction products in a concentration of about 0.01% to about 1%.

19. Food according to claims 16 to 18, characterized in that it comprises erythrulose or erythrulose reaction products on its surface.