DD245355C2 - PROCESS FOR THE PRODUCTION OF COCOAULAR SUBSTITUTES - Google Patents

Abstract

The aim of the invention is the recovery of a cocoa powder substitute from readily available raw materials. This goal is achieved by selecting an effectively usable raw material and its thermal reaction with sugars under defined conditions. According to the invention cereal germs, preferably wheat germ are mixed with their original fat content after grinding with glucose, fructose, invert sugar and / or sucrose and subjected to a thermal reaction. The resulting cocoa powder substitute is for partially substituting cocoa powder in food.

Description

Field of application of the invention

The invention relates to a process for the preparation of cocoa powder substitutes based on a thermal reaction between cereal germs, preferably wheat germs and sugars. Substitutes produced according to the invention are intended for the exchange of cocoa powder in cocoa and chocolate products as well as in cocoa and / or chocolate-containing foods.

Characteristic of the known technical solutions

In addition to processes for producing cocoa flavors by reaction between amino acids, peptides or protein hydrolysates or mixtures thereof with reducing sugars, various methods are known from Ratentschriften, which are based on the roasting of complex starting points with predominantly higher molecular weight ingredients and optionally carbohydrates.

Known are methods in which yeasts are roasted (DD-PS 4939, DD-PS 4940, US-PS 4312890, DE-PS 835688), processes that use whey solids and roast them (DE-OS 2843322, GB-PS 2039205) , Processes which include the roasting of sunflower seeds (DE-OS 2504710) or peanut meal, almond shells or soybean flakes (US-PS 4119740) and methods, as the raw material degreased grape pomace (SU-PS 1003796), flour and fat (US-PS 4335153), beets (DD-PS 226763) or chestnut flour (FR-PS 880616) use.

Another method describes the roasting of defatted wheat germ for the purpose of producing a cocoa substitute (US Pat. No. 4,356,209). Residues of wheat germ oil production are used as raw materials. They are treated in a reactor with steam up to several hours at higher temperatures. The authors expressly point out that only a low residual fat content may be present in the wheat germ, otherwise there will be a smell of burnt oil and rancidity in the product during cocoa flavor formation.

Object of the invention

The aim of the invention is a simple method for producing a cocoa powder substitute, the raw material to be used with its ingredients easily accessible and can be used without additional operations as starting material and in which a product is formed, which is natural, easy to process, storable and due to its color and sensory properties enable a qualitatively appealing cocoa powder substitution in cocoa and chocolate products as well as in cocoa and / or chocolate containing foods.

Explanation of the essence of the invention

The invention is based on the technical object to make a selection of effectively usable raw materials and to show the process conditions that lead to a high quality product.

According to the invention for the production of cocoa powder substitutes from cereal germs, preferably from wheat germ, in which they are subjected to a thermal reaction in the presence of sugars, the wheat germ with their ingredients, in particular their natural fat content, used. They are ground before the thermal reaction and mixed with sugars, while the carbohydrate content is between 1% and 40%, preferably between 10% and

Glucose, fructose, invert sugar and / or sucrose are preferably used as reactants of the wheat germ during the thermal reaction. The reaction is carried out at temperatures of 11O ⁰ C to 180 ° C, preferably from 140 ° C to 180 ⁰ C, in metal foil-covered tray without further water over a period of 10min to 3h, preferably from 10min to 45min.

An essential feature of the invention is therefore the use of wheat germ, as incurred in the course of the milling of wheat with subsequent sifting and the subsequent passage over smooth rolls for the purpose of separating Endospermbruchstücken.

In such wheat germs are according to literature and according to own investigations ingredients according to Table 1

Another essential method measure is to finely grind the wheat germ to be used for the thermal reaction with sugars prior to this reaction in a hammer mill. The grain size is in the range of 195 to 160μΓη.

A convenient procedure is to roast the mixture of ground wheat germs and carbohydrates in a thin layer in sheet metal trays covered with metal foil. The process according to the invention further comprises grinding the obtained roasted product to the powder.

A particular feature of the procedure according to the invention is the utilization of the properties of the natural fat content occurring in wheat germ. This measure is in contrast to the prejudice of the experts.

Surprisingly, the bitter taste properties, preferably of linoleic acid and linolenic acid, from the fat content of the wheat germ on the one hand, and the fat conversion products occurring during storage, on the other hand, can be exploited to induce a typical cocoa bitterness. The remaining in the wheat germ fat phase also serves as a carrier for flavorings that arise in the roasting process according to the invention. Moreover, as a result of the high fat content of the cocoa powder substitute produced from fatty wheat germ, incorporation into fatty glazes and other fatty cocoa and chocolate products is substantially facilitated.

In the thermal conversion of wheat germ with reducing sugars probably a reaction of the MAILLARD type plays a role. Here amino groups of amino acids and carboxyl groups of the sugars react with each other. It results in the formation of an adduct, from the Schiff's bases similar compounds emerge. By rearrangement, degradation and polymerization arise brown-colored, unsaturated, soluble to insoluble, polymeric nitrogen-containing substances, which are referred to as melanoidins and have a bitter taste. Synonyms of the MAILLARD reaction, such as B.

Non-enzymatic browning, tanning or melanogenesis reactions are responsible for this part, the formation of colored products, in the overall reaction complex, and the formation of a large number of flavorings during the MAILLARD reaction is of crucial importance.

Although it is known that wheat germs have a high proportion of lysine, ie reactive ε-amino groups are present and probably also amino groups of free amino acids are present, can create more favorable conditions for a MAILLARD reaction by an increased proportion of such reactive amino groups.

It is therefore within the scope of the invention to provide improved conditions for the reaction of cereal germs, preferably wheat germs with reducing sugars, by subjecting the wheat germ proteins to proteolysis. In addition to chemical possibilities, variants of enymatic proteolysis are particularly suitable.

In principle, two ways are possible. On the one hand, the activation of wheat germ-specific proteolytic enzymes is possible under certain conditions, the effect of which releases a greater potential of reactive amino groups for the MAILLARD reaction. Another variant consists in the use of enzyme preparations in wheat germ hydrolysis.

It is also within the scope of the invention, if appropriate, to carry out a controlled addition of selected amino acids and peptides or mixtures thereof before the hydrolysis or the roasting process to influence the MAILLARD reaction and to improve the sensory properties of the resulting roasted products.

The invention will be explained in more detail with reference to the following embodiments.

embodiments example 1

70 parts by weight of the described wheat germ are mixed after fine grinding in a hammer mill with 30 parts by weight of glucose. The wheat germ / sugar mixture is distributed in a thin layer in an aluminum sheet pan, which is then covered with aluminum foil. Subsequently, over a period of 30 min at 150 ⁰ C, a heating in a drying oven. The resulting roasted product is finely ground after cooling. The product is suitable cocoa powder z. As in cocoa liquor, chocolate masses, chocolate-containing fat glazes, fresh and long-life baked goods, puddings, partially replace.

Example 2

Analogously to Example 1, instead of 30 parts by weight of glucose, 30 parts by weight of fructose are used.

For the production of a cocoa powder substitute on the basis of a thermal treatment - optionally using sugars - come in addition to the wheat germ also other cereal germs such as the use of rye germs. According to the literature, rye germs have comparable ingredients to wheat germs.

Table 1: Composition of wheat germ (according to SOUCI, FACHMANN and KRAUT, 1964)

Ingredients Quantity, based on 100 g of germs

Mean value fluctuation range

Water 11,7g 11,0-13, Og

Protein. 26.6 g 20.3-35.5 g

Fat 9.2 g 6.5-10.4 g

Carbohydrates 46.0 g -

Raw fiber 2.3 g 1.5-2.5 g

Minerals 4.2 g 2.9-4.8 g

Sodium 5 mg "2-9 mg

Potassium 837 mg 780-951 mg

Calcium 69 mg 38-84 mg

Iron. 8.1 mg -

Phosphorus 1.1mg -

Carotene 0.16 mg -

Vitamin E 27.5 mg 17.7-39.7 mg

Vitamin B ₁ 2.01 mg 0.79-2.70 mg

Vitamin B ₂ 0.72 mg 0.57-0.80 mg

Nicotinamide 4.52 mg 4.00-5.30 mg

Pantothenic acid 1.0 mg -

Vitamin B ₆ - 3.09-3.53 mg

Folic acid 0.52 mg 0.33-0.70 mg

Isoleucine 1.24 g -

Leucine 1.80 g -

Valine 1.44 g -

Methionine 0.43 g -

Cystine 0.30 g -

Phenylalanine 0.96 g -

Tyrosine 0.93 g -

Threonine 1.42 g -

Tryptophan 0.28 g -

Lysine 1.62 g '-

Histidine 0.73 g -

Arginine 1.93 g -

Linoleic acid 4.4 g -

Linolenic acid 0.59 g -

Strength - 10,6-30,0g

Pentosans - 6.18-10.6 g

Claims (4)

1. A process for the preparation of cocoa powder substitutes from cereal germs, preferably from wheat germ, in which they are subjected to a thermal reaction in the presence of sugars, characterized in that wheat germ with their ingredients, in particular their natural fat content, are used, wherein the wheat germ prior to the thermal Reaction-ground and mixed with sugars and the carbohydrate content is between 1% and 40%, preferably between 10% and 30%. 2. The method according to item 1, characterized in that preferably glucose, fructose, invert sugar and / or sucrose are used as reactants of the wheat starch during the thermal reaction. 3. The method according to item 1 and 2, characterized in that the reaction at temperatures of 110 ° C to 180 ⁰ C, preferably from 140 ° C to 180 ⁰ C, covered with metal foil sheet trays without further water over a period of 10 min to 3 hours, preferably from 10 minutes to 45 minutes. 4. The method according to item 1, characterized in that as cereal germs rye germs are brought to react with the other selected components.