EP0449847A1 - Aromatisant contenant des composants entierement naturels et son procede de production - Google Patents

Aromatisant contenant des composants entierement naturels et son procede de production

Info

Publication number
EP0449847A1
EP0449847A1 EP89912935A EP89912935A EP0449847A1 EP 0449847 A1 EP0449847 A1 EP 0449847A1 EP 89912935 A EP89912935 A EP 89912935A EP 89912935 A EP89912935 A EP 89912935A EP 0449847 A1 EP0449847 A1 EP 0449847A1
Authority
EP
European Patent Office
Prior art keywords
flavoring agent
vegetable
substance
phosphoric acid
animal
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP89912935A
Other languages
German (de)
English (en)
Other versions
EP0449847A4 (en
Inventor
Timothy Q. Callahan
Donald Grindstaff
Jack L. Herz
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Deltown Chemurgic Corp
Original Assignee
Deltown Chemurgic Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Deltown Chemurgic Corp filed Critical Deltown Chemurgic Corp
Publication of EP0449847A1 publication Critical patent/EP0449847A1/fr
Publication of EP0449847A4 publication Critical patent/EP0449847A4/en
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids

Definitions

  • This invention relates to a flavoring agent which contains all-natural components, and a method for its preparation by phosphoric acid hydrolysis of proteins.
  • Recipes for the preparation of foodstuffs typically call for a combination of several ingredients to provide the appropriate, desired taste, texture and nutrient value. Such recipes also often call for the use of flavoring materials and enhancers. These may range from ingredients as simple as salt to complex materials produced by semi-synthetic methods, such as "reaction" beef flavor and chicken flavor, which are derived from the reaction products of protein hydrolysates, sugars, added amino acids, and the like.
  • the more complex flavoring materials present in prepared foodstuffs are derived from a protein source such as soy flour.
  • a protein source such as soy flour.
  • processes such as hydrolysis, enzymatic conversion, and/or reaction with a variety of natural reactants and optionally with heat, generally provide the flavor desired.
  • Acid hydrolysis is a part of most of these processes, and it is usually accomplished commercially with hydrochloric acid.
  • Another object of the invention is the production of a flavoring agent with controlled osmolality and inorganic salts content.
  • Another object of the invention is the development of a flavoring agent that contains all-natural or nature- equivalent components.
  • Yet another object is a flavoring agent containing components natural to biological systems.
  • the flavoring agent is a product of the phosphoric acid hydrolysis of a vegetable or animal substance.
  • This product contains extensively hydrolyzed protein fragments and optional carbohydrate fragments that impart flavor to the product.
  • Glycerol from the hydrolyzed fats present is, or may be, converted into the corresponding phosphate esters, which are natural components of biological systems. Consequently, the agent is : substantially free of physiologically undesirable derivatives of glycerol.
  • Especially preferred flavoring agents include those prepared from vegetable protein, such as soy, rice, corn, wheat and potato, or their mixtures, as well as those prepared from animal protein, such as collagen and casein.
  • the invention is further directed to a method for preparing a flavoring agent.
  • This method includes the steps of treating a vegetable or animal substance with aqueous phosphoric acid under heated conditions to produce a hydrolyzed intermediate and neutralizing the phosphoric acid present with an alkaline earth compound such as calcium hydroxide, magnesium carbonate, calcium bicarbonate, and the like in the intermediate steps to produce the flavoring agent.
  • an alkaline earth compound such as calcium hydroxide, magnesium carbonate, calcium bicarbonate, and the like
  • Sodium chloride can then be added to mimic a flavor system comparable to that derived by hydrolysis with hydrochloric acid. This flavor system, however, will not contain the undesirable chlorohydrins.
  • This invention is as well directed to a method whereby the phosphoric acid containing reaction mixture is neutralized with an alkali hydroxide, carbonate, or bicarbonate, such as sodium carbonate or sodium hydroxide followed by the precipitation of the inorganic phosphates with an alkaline earth chloride such as calcium chloride or magnesium chloride.
  • an alkali hydroxide, carbonate, or bicarbonate such as sodium carbonate or sodium hydroxide
  • an alkaline earth chloride such as calcium chloride or magnesium chloride.
  • the resulting mixture can be readily filtered to remove the phosphate salts and results in a solution of hydrolysate which is naturally light in color. Decoloration treatment,as is generally required when hydrolysis is accomplished by other known means, is not needed to develop this surprisingly light color according to the invention.
  • the invention includes, in addition, a method for controlling the soluble inorganic salt content and osmolality of a flavoring agent, whereby alkaline earth bases are used to neutralize phophoric acid hydrolysates, thereby creating insoluble phosphate salts.
  • the invention also includes a method for producing phosphoric acid hydrolysates containing soluble salts.
  • Such agents are produced by neutralization using alkaline bases followed by addition of alkaline earth chlorides to form alkaline salts.
  • the invention moreover includes a combination of the flavoring agent and ancillary ingredients, and a modified flavoring agent produced by heating this combination to cause reaction among ingredients and flavoring agent.
  • the invention further includes a method for flavoring a foodstuff, which includes the step of combining the foodstuff and a flavoring agent as described above, and the flavored foodstuff produced thereby.
  • the flavoring agent of the invention meets prospective purity standards required for food ingredients made by acid hydrolysis. These standards are expected to require virtually complete elimination of chlorohydrins.
  • the flavoring agent of the present invention meets this criterion because after processing it only contains glycerin components that are natural to biological systems.
  • the flavoring agent according to the invention is an acid hydrolyzed protein and may include soluble carbohydrate fractions derived from the original vegetable flour, concentrate, or isolate which have survived hydrolysis.
  • the desired flavor notes such as beef, chicken, turkey, ham, fish, vegetable and the like can be produced.
  • the acid hydrolysis of the proteins of the starting material is both random and extensive. Because phosphoric acid is the hydrolysis catalyst, phosphoric esters of hydroxy- containing components in the starting material are produced.
  • the glycerol residue from fat hydrolysis could be converted by the process of the invention into the corresponding glycerol phosphate ester compound.
  • the flavoring agent of the invention can be formulated as a solid or liquid solution.
  • a solid it is prepared by spray-drying, vacuum-drying, or otherwise obtained in dry form from the preparation medium.
  • As a liquid solution it can be taken directly from the preparation medium, or can be reformulated as an aqueous solution from the solid formulation.
  • Ancillary ingredients can also be added to the flavoring agent. These include wetting agents, dispersion agents, natural and semi-synthetic flavors, spices and accent agents, such as salt, sugars, monosodium glutamate, amino acids, sulfur containing a ino acids, nucleotides, nucleosides, organic acids, such as acetic acid, and the like.
  • the combination of the flavoring agent and ancillary ingredients can be heated at a temperature of no more than about 200°C to cause development of a modified flavoring agent with further flavor notes.
  • the heating effects a reaction, such as the browning reaction, among the ingredients and agent in the combination and allows development of an aromatic, pungent taste and flavor.
  • the heating may be accomplished neat or in aqueous solution and is conducted over a period of about 10 minutes to 6 hours or until the desired aroma is achieved.
  • the solid or liquid forms of the flavoring agent may be combined with foodstuffs to develop the desired flavor therein.
  • the flavoring agent can be added at any stage during the foodstuff preparation. It may be added in bulk, the foodstuff divided and packaged, or it may be combined into individual consumable portions of foodstuff as the consumer desires. Generally, an amount of from about 0.01 grams per kilogram of foodstuff to about 50 grams per kilogram of foodstuff will deliver the appropriate flavor. The amounts will adjusted according to the taste and consistency of the foodstuff.
  • the flavoring agent of the invention is produced by treating a vegetable or animal substance with aqueous phosphoric acid.
  • the vegetable or animal substance contains protein and optionally may contain carbohydrate. It may be derived from rice, potato, wheat, rye, corn, soy bean, cotton seed, coconut, and animal substances such as casein, collagen, fish protein, seaweed protein, and the like.
  • a concentration of phosphoric acid of from about 10 percent to about 90 percent in water is combined with a vegetable or animal substance and maintained at a minimum temperature of about 40-150 ⁇ C, preferably at least about 100°C, for about at least 30 minutes to 16 hours, or until it is hydrolyzed to the desired degree.
  • the weight ratio of aqueous phosphoric acid to vegetable or animal substance to will be in the range of from about 1:20 to about 20:1. This step produces a hydrolyzed intermediate.
  • the free phosphoric acid and the amino acid salts thereof, which are present after the hydrolysis are neutralized with portions of base.
  • this step include (a) neutralization with an alkaline earth base, (b) neutralization with an alkaline base optionally followed by addition of an alkaline earth salt, and (c) optional addition of alkaline salts to adjust the taste of the agent.
  • This step produces an aqueous solution of the flavoring agent.
  • the osmolality and inorganic salts content of the hydrolysate can be controlled through selection of the method used for its neutralization.
  • the neutralization may be accomplished with a calcium or magnesium base.
  • the inorganic phosphate salts produced during neutralization will be precipitated as the calcium or magnesium salts and can be removed by filtration.
  • This embodiment has the advantage that phosphates, which can be undesirable under some circumstances where calcium intake is to be regulated, are eliminated. In other instances, however, the presence of alkaline earth phosphates is desirable and can be accomplished according to the invention.
  • this process yields a calcium phosphate salt co-product in admixture with carbohydrate and protein derived fractions, which co-product is suitable for use either directly or after minor clean up, as animal or human nutrients.
  • the neutralization can be performed using an alkaline base such as sodium hydroxide, followed by treatment with an alkaline earth salt such as magnesium or calcium chloride.
  • an alkaline base such as sodium hydroxide
  • an alkaline earth salt such as magnesium or calcium chloride.
  • the resultant alkaline salt thereby formed contributes to the flavor of the hydrolysate, while the alkaline earth salt can be removed .
  • the taste and consistency of the aqueous solution of flavoring agent may be adjusted with the ancillary ingredients mentioned above such as especially sodium chloride.
  • an especially preferred method according to the invention employs foregoing embodiment (b) wherein the alkaline earth salt is a chloride.
  • the concentrations of phosphoric acid, alkaline base and alkaline earth chloride are maintained within a range of from about 10% to 30% by weight relative to total weight and about 2% to 10% by weight relative to total solids excluding alkaline earth phosphate. It has been found that these ranges cause development of a natural- flavor enhancer within the flavoring agent that augments the desired flavor obtained. It has been further found that these ranges largely contribute to production of a flavoring agent having a taste that mimics that of hydrochloric acid hydrolyzed vegetable or animal substance, but avoids production of chlorohydrins.
  • the method of the invention produces a hydrolysate that is naturally light in color. This is surprising in view of the dark colors that are typically caused by other hydrolytic methods and the decolorization treatment that is typically needed therefor. It is believed that the combination of the phosphoric acid treatment, the concentrations of ingredients and reagents, and the neutralization provide this surprising property. This property permits the combination of the flavoring agent and foodstuff without creating discoloration or other undesirable visual characteristics within the resulting product. It significantly improves the yield of the flavoring agent and obviates the need for decolorization treatment.
  • the flavoring agent is ready for use as a liquid solution. It can also be dried by conventional means such as those mentioned above to produce the solid formulation thereof.
  • the flavoring agent according to the invention can be combined with such foodstuffs as canned tuna, prepared meats, such as sausage, frankfurters, bologna, cooked hams, prepared turkey, fish and shellfish products, soups, sauces, and the like. Following the steps for combination outlined above, the flavoring agent can be intimately mixed with any of these foodstuffs.
  • the flavoring agent is stable, has a long term shelf life on the order of years, and does not degrade under vacuum or heat treatment of foodstuffs. Consequently, it is an appropriate ingredient for cooked and canned foodstuffs.
  • reaction mixture was neutralized to pH 5.5 with calcium hydroxide. Upon neutralization, significant precipitate was produced which was filtered to yield a clear, light-colored solution.
  • the solids content in the reaction medium (a) after cooking, (b) after pH adjustment, and (c) after filtration were respectively 53.5%, 41.3% and 12%.
  • Agent II To the reaction vessel were added 58.4 pounds of phosphoric acid, 19.8 pounds of water, 28.9 of soy flour, 10.7 pounds of corn gluten (not less than 60% protein). The ingredients were heated to 300"F at 50 to 60 psi for 16 hours. Thereafter, 29 pounds of the reaction mixture was neutralized to pH 5.84 with 7.6 pounds of sodium carbonate and filtered. This mixture was treated with calcium chloride and the pH readjusted to pH 5.5 with sodium hydroxide. Following filtration, the resulting liquid mixture of hydrolyzed protein was dried to yield a product which had a light, pleasant taste in solution.
  • a ground mixture of 45 weight percent beef scraps, 35 weight percent pork scraps, 5 weight percent swollen cereal, and 5 weight percent of a mixture edible organic acid, spices, tumeric may be added about 10 weight percent of a liquid solution containing about 5 weight percent of the flavoring agent of Example 1.
  • the mixture may be packed into natural casing and cooked at about 300°F under pressurized steam conditions for about 30 to 60 minutes to provide bologna sausage.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Biochemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Seasonings (AREA)
  • Peptides Or Proteins (AREA)
  • Cosmetics (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)

Abstract

Une substance végétale ou animale hydrolysée avec de l'acide phosphorique est utile comme aromatisant et ne contient pas de chlorhydrines indésirables. L'aromatisant a une couleur étonnamment claire et un goût similaire à celui d'aromatisants dérivant d'autres procédés hydrolytiques.
EP19890912935 1988-10-28 1989-10-27 Flavoring agent containing all natural components, and method for its making Withdrawn EP0449847A4 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US26426188A 1988-10-28 1988-10-28
US264261 1988-10-28

Publications (2)

Publication Number Publication Date
EP0449847A1 true EP0449847A1 (fr) 1991-10-09
EP0449847A4 EP0449847A4 (en) 1991-10-30

Family

ID=23005255

Family Applications (1)

Application Number Title Priority Date Filing Date
EP19890912935 Withdrawn EP0449847A4 (en) 1988-10-28 1989-10-27 Flavoring agent containing all natural components, and method for its making

Country Status (4)

Country Link
EP (1) EP0449847A4 (fr)
AU (1) AU4628389A (fr)
CA (1) CA2001630A1 (fr)
WO (1) WO1990004332A1 (fr)

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2414299A (en) * 1942-04-22 1947-01-14 Griffith Laboratories Production of protein hydrolysate flavoring material
US2573406A (en) * 1950-04-08 1951-10-30 Nat Res Corp Food product
US2991309A (en) * 1957-12-30 1961-07-04 Internat Minerals & Chemicals Protein hydrolysis
US3391001A (en) * 1965-02-26 1968-07-02 Griffith Laboratories Production of flavorful protein hydrolysate
DE1289400B (de) * 1965-07-19 1969-02-13 Maizena Werke Gmbh Deutsche Verfahren zur Entfernung unerwuenschter Geschmackstoffe aus Eiweisshydrolysaten
BE794593A (fr) * 1972-01-27 1973-05-16 Union Laitiere Vaudoise Procede de preparation d'un hydrolysat alimentaire de proteines
US3952109A (en) * 1973-02-13 1976-04-20 Far-Mar-Co., Inc. Low salt protein hydrolyzates
CH620347A5 (fr) * 1977-03-17 1980-11-28 Maggi Ag
CH636248A5 (fr) * 1979-03-09 1983-05-31 Nestle Sa Procede de preparation d'un hydrolysat de proteines purifie.
US4665158A (en) * 1984-06-13 1987-05-12 Battelle Memorial Institute Method for hydrolyzing protein materials
DE3541802A1 (de) * 1985-11-22 1987-05-27 Diamalt Ag Diaetetische speisewuerze

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
No further relevant documents have been disclosed. *
See also references of WO9004332A1 *

Also Published As

Publication number Publication date
WO1990004332A1 (fr) 1990-05-03
EP0449847A4 (en) 1991-10-30
CA2001630A1 (fr) 1990-04-28
AU4628389A (en) 1990-05-14

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