EP4171265A1 - Produits fabriqués à partir d'ail à feuilles torsadées - Google Patents

Produits fabriqués à partir d'ail à feuilles torsadées

Info

Publication number
EP4171265A1
EP4171265A1 EP20736311.0A EP20736311A EP4171265A1 EP 4171265 A1 EP4171265 A1 EP 4171265A1 EP 20736311 A EP20736311 A EP 20736311A EP 4171265 A1 EP4171265 A1 EP 4171265A1
Authority
EP
European Patent Office
Prior art keywords
product
onion
oil
leek
yellow
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.)
Pending
Application number
EP20736311.0A
Other languages
German (de)
English (en)
Inventor
Melanie Stürtz
Jens Koch
Christa RUNGE
Gerhard Krammer
Hartwig SCHULZ
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.)
Symrise AG
Original Assignee
Symrise AG
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 Symrise AG filed Critical Symrise AG
Publication of EP4171265A1 publication Critical patent/EP4171265A1/fr
Pending legal-status Critical Current

Links

Classifications

    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic

Definitions

  • the present invention relates to products made from spicy yellow onion (Allium obliquum) obtained by frying in oil.
  • the present invention relates to flavor or odor mixtures, as well as products and semi-finished goods containing the products according to the invention.
  • the present invention also relates to the use of products according to the invention for conveying or enhancing one, several or all of the following taste and / or smell impressions: fresh onion, steamed onion, leek, spicy, full-bodied, acrid, sulphurous, garlic, green (grass ), fatty, sweet, bitter, astringent, especially leek, full-bodied, spicy, preferably for simultaneously conveying or enhancing the two taste and / or smell impressions onion fresh and onion steamed as well as the production of the products.
  • the kitchen onion (Allium cehim), which belongs to the genus Leek (Allium), is an important raw material that is used in a variety of different flavors due to its versatile taste profile. Processing is usually carried out by adding heat, which is why there is often a lack of fresh, green and, under certain circumstances, sharp taste impressions.
  • Another popular flavoring agent in many foods is garlic (Allium sativa), which is often combined with onions. With garlic, too, it depends on the processing, whether fresh or rather fried, boiled or steamed taste impressions occur. However, it would be desirable if both fresh and fried notes were to appear at the same time, since both are perceived as pleasant and together represent a particularly complex and unique aroma.
  • One object of the present invention was therefore to find a raw material which is suitable for conveying taste impressions such as fresh and / or green as well as fried and / or steamed in an onion and / or garlic aroma at the same time.
  • taste impressions such as fresh and / or green
  • fried and / or steamed in an onion and / or garlic aroma at the same time.
  • such products should be provided that are suitable for the corresponding use in flavor or odor mixtures.
  • the products provided should be versatile and easy to process.
  • the raw material was processed in various ways, namely by ethanol / water extraction, hydrolytic digestion (warm and cold), dry grinding, oil frying, CO 2 extraction and cooking water (see the examples below).
  • the products obtained in each case were examined for their suitability as odor or flavor mixtures.
  • the aroma profile and processability were examined.
  • a hydrolytic digestion takes place through the use of enzymes at the optimal temperatures and pH values for the respective enzymes used.
  • enzymes can be, for example, cellulase, glucanase, pectinase, amylase, lipase, hemicellulase, arabanase, xylanase.
  • Oil phase and residue are food-compliant and can be consumed. Both products have a very distinctive flavor profile and can therefore be used for further processing. Oil frying is a very gentle process with which particularly unstable aromas can be easily converted into a product (oil extract).
  • the oil extract (the oil phase) from the oil frying has a highly complex and unique aroma profile in which both fresh and green as well as fried and steamed notes appear at the same time, in addition, leek, spicy and full-bodied notes are particularly evident perceived.
  • a product as described above is preferred, the hot yellow onion in an oil selected from the group consisting of vegetable oils, in particular vegetable triglycerides, sunflower oil and rapeseed oil, being extracted at a temperature of 100 to 140 ° C. in step (iii).
  • the extraction takes place preferably for a period of 60 to 180 minutes, preferably 100 to 140 minutes, particularly preferably 110 to 130 minutes.
  • oils are used that are tasteless and that can be easily heated.
  • the extraction is preferably carried out with a weight ratio of 1: 2 to 2: 1, preferably 1: 1.5 to 1.5: 1 yellow leek to oil. It has been found that during the extraction in the temperature range from 100 to 140 ° C. in the product according to the invention, green / fresh and fried / steamed onion notes appear with the same intensity. After the extraction, the solids are separated from the oil phase.
  • the oil phase represents the product according to the invention.
  • the hot yellow onion provided in step i) can comprise one, several or all parts of the plant, i.e. bulbs, leaves and flowers.
  • the comminution in step (ii) can be carried out by cutting, chopping or comparable processes in which the plant material is broken up into coarse pieces.
  • the oil phase which represents the product according to the invention, can be concentrated up to 70 or 80 ° Bx (° Brix).
  • Allium obliquum is a wild leek that is little known in Central Europe and has a garlic-like taste. All parts of the plant from the bulb to the yellow-green flowers are edible.
  • the analytical investigation has shown that, based on the sugar and fructan (fructooligosaccharide, FOS) composition (see Tables 1a and 1b), the plant material obtained according to the invention has significantly better processing properties or enables various products to be made from it the onion would not be possible without further ado.
  • the high fructan content (FOS), in particular the ratio of fructooligosaccharides to fructose, glucose and sucrose, of the products according to the invention makes them particularly easy to process (ranges and contents see Tables 1a and 1b). Due to the good processability of the products according to the invention, they can be incorporated into a large number of products and semi-finished goods.
  • FOS high fructan content
  • a product as described above is preferred, the product having a total carbohydrate content of less than 5000 ppm, preferably less than 3500 ppm, in each case based on the product.
  • the products according to the invention have a low carbohydrate content compared to other products made from spicy yellow leek. They can therefore be used advantageously in low-sugar products. Some people also have an intolerance to FOS and therefore cannot eat raw onions or have severe digestive problems after consumption. Such problems can be avoided with the use of the products according to the invention.
  • a product as described above is further preferred, the product having 1000 to 3000 ppm of fructooligosaccharides, preferably 1500 to 2500 ppm, in each case based on the product.
  • a product as described above is particularly preferred, the ratio of the total amount of fructooligosaccharides to the sum of the amounts of fructose, glucose and sucrose being greater than 1.
  • Table 1a Composition of yellow leek products (in ppm)
  • Table 1b Composition of yellow leek products: Ranges (in ppm)
  • Table 1c Composition of yellow leek products: amino acids (in ppm)
  • the processability and the suitability of the products according to the invention as flavoring components could be demonstrated within the scope of the present invention.
  • the spicy yellow onion has a dry matter (DW) and Brix value (° Bx) that is far more than twice as high as well as a significantly higher content of fructans (see Table 2).
  • the taste intensity (impact) and the onion steamed, hot, green (grass) and garlic notes, as well as the full-bodied taste of the kitchen onion are superior.
  • the C0 2 extraction produces unpleasant leg notes (see Table 3b). It is therefore important to use a process that brings out the beneficial properties.
  • the products according to the invention have completely new aromatic profiles, some of which are atypical for kitchen onions or garlic or which can also be used with advantage in addition to the profile of the latter two.
  • the present invention therefore also relates to a flavoring or odorous substance mixture containing a product as described above, preferably further comprising one or more flavoring and / or odorous substances, particularly preferably one or more flavoring and / or odorous substances obtained from other allium species, in particular made from kitchen onions, leeks, garlic, spring onions, leeks and / or wild garlic.
  • the present invention also relates to a product or a semi-finished product containing a product as described above or a flavor or odorant mixture as described above, the product or the semi-finished product preferably being selected from the group consisting of foods, food supplements, animal feed, seasoning and flavoring mixtures , Soups, sauces, pastes, stock cubes, sausage and meat products, spreads, dips, dressings and snacks.
  • a product according to the invention can be used in a large number of products. For this purpose, it can be highly concentrated or subjected to a drying step, so that a concentrate, a solid product or a particulate product such as a powder is used.
  • the products according to the invention are suitable for displaying products with novel taste and ingredient distributions which have very different sensory profiles, which in this diversity cannot be obtained from onion products or garlic products (see Tables 3a and 3b).
  • Completely new aroma profiles could be created which are unique and which have not yet existed in their complex composition.
  • the products according to the invention were thus produced for the first time, which have fresh, green and hot notes, but at the same time convey steamed / cooked impressions. This has not yet been achieved using kitchen onions (Allium cepa) or garlic (Allium sativä).
  • Important properties for aromas / aroma mixtures, foodstuffs and further processed products include “mouth fullness” and “body”, which can be clearly demonstrated in the products of this invention.
  • the present invention therefore also relates to preparations used for nutrition or pleasure, containing or consisting of a product or a semi-finished product as described above, preferably wherein the total amount of product according to the invention contained in the preparation is sufficient to achieve one or more of the following taste and / or or to convey or intensify smell impressions: fresh onions, steamed onions, leeks, spicy, full-bodied biting, sulphurous, garlic, green (grass), fatty, sweet, bitter, astringent, especially leeks, spicy, full-bodied, preferably fresh onions and onions steamed.
  • composition of products made from hot yellow leek varies greatly with the production method (see Tables 1a to 1c).
  • the composition affects various aspects such as processability (fructooligosaccharide (FOS) content) and the aroma profile (see Tables 3a and 3b).
  • the present invention also relates to the use of a product as described above as a flavor and / or odor mixture or as a component thereof, in particular the use of a product according to the invention for conveying or enhancing one, several or all of the following taste and / or smell impressions: fresh onion, Steamed onions, leeks, spicy, full-bodied, biting, sulphurous, garlic, green (grass), fatty, sweet, bitter, astringent, especially leeks, spicy and full-bodied, preferably to convey or enhance both taste and / or smell impressions onion at the same time fresh and steamed onion.
  • the products according to the invention can preferably also serve as onion and / or garlic substitutes, since they have a comparable profile.
  • they can convey fresh and / or green and fried and / or steamed taste impressions at the same time, in particular fresh onion and steamed onion with approximately the same intensity.
  • the product being used as a garlic and / or onion substitute, whereby fresh and / or green and fried and / or steamed taste impressions are preferably conveyed at the same time.
  • the products according to the invention can be used as a “top note for the freshness portion” (fresh, green notes) or as a complete product, since they are extremely diverse and their profile can be adjusted as required.
  • the present invention also relates to a method for producing a product, in particular a product as described above, comprising the steps:
  • step (iii) the hot yellow onion is extracted in an oil selected from the group consisting of vegetable oils, in particular plant triglycerides, sunflower oil and rapeseed oil, at a temperature of 100 to 140.degree.
  • the extraction takes place preferably for a period of 60 to 180 minutes, preferably 100 to 140 minutes, particularly preferably 110 to 130 minutes.
  • oils are used that are tasteless and that can be easily heated.
  • the extraction is preferably carried out with a weight ratio of 1: 2 to 2: 1, preferably 1: 1.5 to 1.5: 1, yellow onion to oil. It has been found that during the extraction in the temperature range from 100 to 140 ° C. in the product according to the invention, green / fresh and fried / steamed onion notes appear with the same intensity. After the extraction, the solids are separated from the oil phase.
  • FIG. 1 shows schematically the process of the warm extraction, in which a juice concentrate and yellow onion flakes are obtained from hot yellow onion by enzymatic hydrolysis and subsequent extraction at 70.degree.
  • FIG. 2 schematically shows the process of cold extraction or cold pressing, in which a juice concentrate and yellow onion flakes are obtained from hot yellow onion by enzymatic hydrolysis and subsequent extraction at 20.degree.
  • FIG. 3 shows schematically the process of oil frying of hot yellow onion at 115.degree.
  • FIG. 4 shows schematically the process of oil frying hot yellow onion at 90.degree.
  • FIG. 5 shows the sensory evaluation of yellow onion.
  • the first axis (F1) describes the greatest differences between the various products, i.e. samples with high impact, sulphurous and pungent notes as well as garlic and "fresh onion notes” at 43.37%.
  • the second axis (F2) describes products with earthy, green or leek notes.
  • Alium obliquum is crushed and placed in a stirred tank with the enzymes. This mixture is stirred at 50 ° C. for 100 min. To deactivate the enzymes, the mixture is heated to 90 ° C. for 5 minutes. With this step, further enzyme activity in the subsequent products can be excluded. After the mixture has been cooled down to 70 ° C, it is pressed using a tincture press. In the “warm pressing” step, some substances that are still water-soluble at higher temperatures are also transferred into the liquid part and thus the Bx value (° Brix) in the liquid phase can be increased.
  • the liquid phase is concentrated to the desired Bx value using a thin-film evaporator with the parameters 350 mbar and 80 ° C.
  • the product produced in this way is called "hydrolytic digestion, warm”.
  • the press residue (solid fraction) is processed further by means of dry grinding (see FIG. 1).
  • the raw material yellow leek is chopped up and put into a pressure reactor with vegetable oil.
  • the mixture is stirred at 115 ° C. for 120 min.
  • a phase separation then takes place between the oil phase and the solid.
  • the solid fraction is processed into powder by means of dry grinding (see FIG. 3).
  • the process takes place as described in 2.1, except that instead of 115 ° C, 90 ° C is used. Due to the lower temperature load, fewer roasted aromas are formed in both phases.
  • the retentate is then processed into coarse particles or flakes by means of drying grinding (see FIG. 4).
  • Ice ingredients 189 g yellow onion 2 x 1000 ml methanol
  • Yellow onion is peeled, both sides cut off, comminuted with the Retsch mill and stirred for 2 hours at RT.
  • Yellow onion is peeled, comminuted with the Retsch mill and extracted with 3 l of ethanol for 2 hours, filtered and concentrated using a rotary evaporator.
  • Frozen yellow onion is peeled, chopped up with the Retsch mill and extracted with CO2 for 3 hours, the extraction vessel is rinsed with ethanol.
  • Yellow leek is cleaned, comminuted with the Retsch mill and processed into a powder by means of drying grinding (see FIG. 5).
  • Comparative example 6 Production of a juice concentrate by means of hydrolysis (cold filtrate)
  • Yellow onion is cleaned, crushed with the Retsch mill and hydrolyzed and cooled ( ⁇ 30 ° C) with water and an enzyme mixture which can contain cellulase, glucanase, pectinase, amylase, lipase and fructanase.
  • the hydrolyzate is then filtered off and the filtrate is concentrated using a suitable distillation apparatus.
  • the retentate can then again be subjected to oil frying or further processed as such by means of dry grinding (powder, flakes).
  • Ice ingredients 1000 g yellow leek 500 g water
  • Comparative example 7 Production of a juice concentrate by means of hydrolysis (warm filtrate) Yellow onion is cleaned, crushed with the Retsch mill and hydrolyzed with water and an enzyme mixture, which may contain cellulase, glucanase, pectinase, amylase, lipase and fructanase, and tempered to approx. 70 ° C. The hydrolyzate is then filtered off and the filtrate is concentrated using a suitable distillation apparatus. The retentate can then again be subjected to oil frying or further processed as such by means of dry grinding. (Powder, flakes).
  • Example 8 Garlic and yellow leek sensors
  • the ingredients are mixed homogeneously in the specified order and applied to potato chips with a dosage of 3% seasoning mixture.
  • the dressing produced in this way is homogenized at a pressure of 180 bar in the homogenizer.

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Seasonings (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

La présente invention concerne des produits particulaires fabriqués à partir d'ail à feuilles torsadées (Allium obliquum), qui ont été obtenus par broyage à sec à partir d'ail à feuilles torsadées (Allium obliquum). La présente invention concerne également des mélanges de substances aromatisantes ou odorantes, des produits et produits semi-finis contenant les produits selon l'invention, ainsi que leur production.
EP20736311.0A 2020-06-30 2020-06-30 Produits fabriqués à partir d'ail à feuilles torsadées Pending EP4171265A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/EP2020/068416 WO2022002373A1 (fr) 2020-06-30 2020-06-30 Produits fabriqués à partir d'ail à feuilles torsadées

Publications (1)

Publication Number Publication Date
EP4171265A1 true EP4171265A1 (fr) 2023-05-03

Family

ID=71452223

Family Applications (1)

Application Number Title Priority Date Filing Date
EP20736311.0A Pending EP4171265A1 (fr) 2020-06-30 2020-06-30 Produits fabriqués à partir d'ail à feuilles torsadées

Country Status (2)

Country Link
EP (1) EP4171265A1 (fr)
WO (1) WO2022002373A1 (fr)

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5320862A (en) * 1992-09-02 1994-06-14 Tona Maria E Edible, multipurpose flavored oil substantially free of flavoring agent particles
WO2012175318A1 (fr) * 2011-06-22 2012-12-27 Unilever N.V. Procédé de préparation de morceaux de légumes sautés déshydratés
BR112018006896B1 (pt) * 2015-10-07 2022-09-06 Ajinomoto Co., Inc. Método para produção de um óleo flavorizante

Also Published As

Publication number Publication date
WO2022002373A1 (fr) 2022-01-06

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