PROCESS FOR THE MANUFACTURE OF FLAVOUR CONCENTRATES FROM VEGETABLE AND/OR ANIMAL SUBSTANCES

Abstract: The material for extraction is extracted with physiologi­ cally acceptable fat or fat-like solvents in the presence of water. This is carried out in a closed pressure vessel at ele­ vated temperature. The amount of water must be such that the water activity corresponds to a a w value of not less than 0.5. By suitable choice of the a w value it is possible to control the process in such a way that the flavour develops in the direction of a boiled flavour or in the direction of a roast flavour. The resulting flavour concentrate can be used as a semi-finished product in the manufacture of sauces, soups, seasoning mixes and the like or can be sold as a finished product. The material which has been subjected to the extrac­ tion process is in general completely tasteless.

Description: DESCRIPTION Process for the inanufacture of flavour concentrates from vegetable and/or animal substances The invention relates to a process for the manufacture of flavour-rich extractsfrom vegetable and animal substances. The flavour-rich extracts remain in an edible, lipophilic extracting agent, and the resulting products can. be further processed as semifinished products or can be consumed as finished products. It is kloam that flavours are isolated from vegetable and animal substances by distillation of the flavour-rich constituents contained therein; see, for example, Fenaroli's Handbook of Flavor Ingredients (The Chemical Rubber Co., Cleveland 1970). For this purpose, the juice contained in the substance is usually obtained by pressing the substance. In order to distil. off the flavours dissolved in the juice, the juice is vaporised in vaporisers, usually in vaporisers which work under reduced pressure. The resulting vapours are then fed to a flavour recovery unit by means of distillation apparatuses. Since the flavour com- ponents are present in these vapours only in low concentration, it is necessary either to use very high reflux ratios or to work with very large numbers of trays. The former gives rise to high costs due to the low efficiency of the process and the latter gives rise to higher investment costs. The disadvantages of this process are the poor extraction, during the juice-producing stage, of the flavour components contained in the substance, an adverse change in sensitive flavour components during the juice-producing stage, a poor flavour yield on vaporisation of the juice and damage to the flavours due to the high temperatures which are used during the;distillation. Furthermore, it is knots that highly concentrated flavours, such as are obtained as the top product from the distillation, are highly reactive and thus decompose very easily. It is true that all of the disadvantages mentioned canoe substantially eliminated arith the aid of. additional processing steps, but the effect of these is to make the process considerably more complex and more expensive Further disadvantages can be the physico- chemical properties of flavours, such as the formation of azeotropes and the boiling curves of water and aroma constituents having a similar shape. These operties make it necessary to add further substances to the vapours for distillation (see, for example, German Auslegeschrift 2,327,477 and U.S. Patent Specification 3,819,737). Such substances are freqxlently not regarded as wholly acceptable from the health point of view, and since complete separation of these added substances from the flavour is not possible, the flavours obtained using these substances are regarded very sceptically bp some specialistsO In some countries it is not permissible to use such flavours in foodstuffs at all. Furthermore, it is known tbat flavours can also be obtained by direct extraction frorn pre-comminuted raw materials or, as in the first process, from the condensed vapours obtained from the vaporiser (see Austrian Patent Specification 276,041 and German Offenlegungs-. schrift 2,429,509). For this purpose,. solventsw}iich have an absolute solvent power for the flavours to be extracted which is very much higher than that of water are added to the product to be treated. Usually, these solvents have a miscibility gap with water and this is utilised to separate the aqueous phase, which has a low flavour content, and the flavour-rich solvent phase from one another after extraction has taken place. Since the solvents used for this purpose are likewise usually regarded as not being wholly acceptable from the health point of view, the solvent phase is in general separated by distillation into pure flavour mixture and pure solvent Even this separation does not result in absolutely solvent-free flavours, and for this reason the.reservations here are the same as in the case of the isolation of flavours by the pure distillation method. The object of the. present invention was to overcome the 'disadvantages of the previous processes in a simple mallner and to provide a flavour concentrate con sisting'only of physiologically acceptable components, which can be used as a semi-finished product in the foodstuffs industry or can be marketed as a finished product for the consumer. The process, according to. the invention, for the manufacture of flavour concentrates from vegetable and/or animal substances by extraction with fats or fatlike solvents in the presence cf water, is characterised in that the material for extraction is subjected to a heat treatment with the extracting agents in-a closed pressure vessel, with the proviso that the amount of water is such that the water activity corresponds to a aw value of not less than 0.5. It is extremely important that the water activity (aw value) be adhered to precisely The animal or vegetable material for extraction, which is to be treated, is filled into a pressure vessel, for example an autoclave, together with an extracting agent, which in general takes up only a small amount of water. Examples of suitable extracting agents are physiologically acceptable oils and fats of all types, such as edible fatty acid glycerides, edible paraffins and the like. Depending on the desired flavour concentration, the weight ratio of extracting agent to animal or vegetable material for extraction is in general 1 : 2 to 30 : 1, based on the solids content of the raw material. For the extraction of chicken, this weight ratio is, for example, 1 : 2 to 4 : 1. In the-case of a material for extraction which in itsclf has a strong flavour, such as herbs and spices, this ratio can be 10 : 1 to 100 : 1. The following substances are suitable, in particular, as material for extraction: spices, herbs, seeds, funGi, nts, fruit and vegetables and also fat, meat, bones, offal and sin from beef cattle, pigs, sheep, lambs, chickens, turkeys and other animals which customarily are used for human consumption. Fat and meat can be used in the raw state or-after any pretreatment which may have been carried out, for example in the salted, smoked or pickled state or the like. Seafood, such as mussels, crabs, fish and the like, is also suitable. An essential characteristic of the invention is that the water content of the material for extraction is adjusted within narrows limits from the start or is influenced by the measures which are described below, in such a way that the amount of water during the extraction treatment corresponds to a water activity with a value of not less than 0.5. Water ac-tivity, expressed by the a value, is understood as meaning the ratio of the vapour pressure of the water contained in a solid to the vapour pressure of free water at the same temperature (see, for example, M. Loucin: Die Grundlagcn der Verfahrenstechnik in der Lebcnsmittelforsthung (Basic Principles of Process Technology in Foodstuffs Research), Verlag Sauerlander, Aarau und Frankfurt/Main, 1969, pages G01 et seq; the method of determination for the aw value or the "relative moisture content of the materiali', which is identical thereto, is also described in this publication). For measuring the water activity in the excess pressure range, it is advantageous to use an adiabati-. cally isothermal autoclave. The measurement is carried out, for example, by warming the contents of the autoclave, which are free from air, to the neasurement temperature, waiting until the isothermal adi.abatic state has been reached and then carrying out a pressure measurement in the vapour space and a tezmperature measurement in the liquid phase or vapour phase. With the aid of a vapour table for water vapour, the saturation vapour pressure at the temperature of the liquid phase can then be determined and te value 'for the water activity is obtained using the equation EMI6.1 PV = pressure in the vapour space ethere Ps = saturation pressure Surprisingly it was found that the result of. the extraction is very highly dependent on the aw value and can be substantially influenced by-precise adjustment.and control of this value. Thus, for example, in the case of the extraction of chicken, the concentrate has a distinct flavour of roast chicken if the aw value is not more than 0.8, preferably not more than 0.7 and in particular not more than 0.6, ezhilst an .identical chicken under the same temperature and pressure conditions but at a aw value of not less.thctn 0.9 and preferably not less than 0.95 develops the typical flavour of boiled chicken. Depending on its natural constitution, the material for extraction can be pre-comminuted to a certain degree. However, it is essential that this pre-comminution is not carried too far. The comminuted pieces should in general have a thickness of not less than 3 mm, unless, as for example in the case of herbs, the material for extraction is leaves which in themselves have a lesser thickness. The other geometrical dimensions, such as length and width of the small flakes formed in this tray, are not important for the-irvention..- Comminuton of the material for extraction is preferably carried out when the material is already in the extracting agent, in order to prevent flavour losses. In order to facilitate material exchange during the subsequent extraction, the material for extraction can also be deep-frozen prior to extraction. Other methods of preparation, such as marinating and the like, are also possible. Depending on whether reactions for the development of specific flavour notes are desired in the sub sequent extraction, which reactions may or may not require oxygen, the top space of the autoclave is simply left under .air or is filled with pure oxygen or, in another- case, the air is replaced by nitrogen, or a vacuum is applied to the top space. The vapour space can also be freed from oxygen by an injection of steam. The autoclave is then heated. For a boiled flavour, heating can be direct or indirect; for a roast flavour, heating is generally indirect. On start-up, the combination of pressure and direct steam heating can prevent local overheating. The heating rate, the maximum temperature reached, the holding time at this temperature and the subsequent cooling are different for each material and each purpose and & n be determined by means of simple tests by those skilled in the art. The temperatures are in general between 1000C and the temperature which is tolerated without impairmcnt by the substances used and in general is not above 2500C; preferably the temperature is 1000C to 180 0,C and in particular 120 0C to 160 C. A continuous imbalance can be set up by means of kno.n process measures, such as the installation of a condenser in the vapour space in the autoclave, or by a stirrer or by recirculating by pumping or the like. The effect of this is that vaporised water and also vaporised flavour constituents are recycled into the liquid phase and are again subjected to material exchange with the extracting agent. The rate of flavour transfer by the use of the process described is astonishingly high. In general, virtually complete transfer of the flavour to the extracting agent is achieved within a maximum of 90 minutes, as can be seen from the examples -which follow. The process time is usually shorter. As already mentioned, the water content of the material for extraction plays a significant role. Firstly, the taste of many foodstuffs changes on drying. An example of such foodstuffs is fungi, which on drying develop a considerably more typical flavour of the fungus than do the fresh fungi. Furthermore, by controlling the water content, the extraction can be combined with a change in the flavour towards that of the boiled product or that of the roast product. Specifically, it is known that on subjection to heat, substances which contain water, carbohydrates and proteins at the same time undergo a so-called Maillard reaction, i.e. a knows reaction of sugars with amines. The knowm browning of foodstuffs on deep trying is due to this reaction. Because of the high temperature at which the product is deep fried, a very large amount of water evaporates at the surface of the product which is being deep fried, so that the water activity falls at this point and surface broamillg takes place. Rle advantage of this invention is to control this browning step by means of suitable measures. For this purpose, the treatment of the material fdr extraction is not carried out in an open vessel but in a pressure vessel. Deep-frying of poultry in pressure vessels-has already been patented ill several variants. Examples of these are: U.S. Patent Specification 3,194,6G2 and U.S. Patent Specification 3,245,800. However, the aim of the present invention is not, as described in these patents, to shorten the time for deep frying, but to ensure, during the process, that the material for extraction attains very specific, preselected water activities. Specifically, it is possible by this means to achieve Mallard reactions or to prevent. these reactions by prior adjustment of the water 'content of the material in the case of all substances which meet the said conditions in respect of their composition. Of course, further parameters which have an effect on the water activity of the 'material should be taken into account. These parameters are: the water activity of the material as a function of pressure and temperature, the water activity of the extracting agent under pressure and at elevated temperature, the filling ratio of the autoclave, the material for extraction : extracting agent ratio and changes in volume due to thermal expansion and elastic deformation under pressure and at elevated temperature. If the water activity cannot be influenced to a sufficient extent with the aid of the said parameters, it is possible gradually to dehydrate the material under mill conditions, if the water activity is too high, or'toadl the requisite amount of water to the autoclave if the water activity is too low Surprising.ly, complete transfer of the flavour to the extracting agent is achieved with the process according to the invention. The material which has been subjected to the extraction process is generally completely without taste If this material is to be further utilised, the process can be controlled in such a way that a certain degree of flavour remains in the material. The process is illustrated with the aid of several examples below. Unless indicated otherwise, the material-is separated, after the treatment in the autoclave, by means of multi-stage centrifuging into the solid phase (partially dehydrated material), water and the extrac-ting agent, which now contains the flavour. The extracting agent containing the flavour can be used as a flavouring substance in the manufactureof soups, sauces or other foodstuffs suitable for this purpose, can be sold direct as a seasoning or can be. marlce-ted in the form of a mixture with salt, glutamate and the like, as a seasoning in powder form. Excellent protection of the extracting agent containing the flavour against perishing by oxidation can be achieved by the combination of the material for extraction with herbs having an antioxidant action (see Po A. Dewdney: Natural Fat-Soluble Antioxidants, Leatherhead Survey No 96, 1977). The product is then stable for two years or more if liGht is excluded. Comparison experiment 70 g of commercially available bay leaves (water content 6.8 ó) are filled, with 3.3 kg of peanut oil and 3.3]tz of hardened peanut fat into the autoclave. The fats and the autoclave are heated beforehand to 60 0C. The autoclave is then closed and heated indirectly until the temperature of the fat reaches 1200C. The pressure rises to an excess pressure of 0.20 bar. After 40 minutes at 1200C, the autoclave is cooled again. Examination shows: Fat : slight odour of bay leaves Bay leaves : virtually unchanged compared with the start aw = 0-051 Example 1 70 g of commercially available bay leaves (water content 6.8%) are soaked in 630 g of water for '16 hours. The soaked bay leaves together wit,h- the steep water are then introduced into the autoclave together with the same amount of fat as in the comparison example. The mixture is treated in the manner previously described. The pressure now rises to an excess pressure of 1.0 bar. Examination shows: Fat : intense taste of bay leaves, about ten times stronger than that.in the comparison example Bay leaves : no longer taste of bay leaves aw = 0.99 Example 2 4 kg of raw chicken meat which.has been boned by hand (water content 60%, fat content 200,') are filled with 4 kg of beef fat at 650C into the autoclave. The chicken meat had previously been passed through a passing machine. 50 g of water azure also added to the autoclave. The autoclave is then closed and heated until the contents boil. The 50 G Of water previously added are condense out from the autoclave again via a cold trap, in order to ensure tiiat the top space contains no further.air. The autoclave is then comple-tely closed and the contents are warmed to 120 0C. The pressure rises to an excess pressure of 1.0 bar. After 60 minutes the autoclave is cooled again. Examination of the meal;, the fat and the aqueous phase shows: = 0.99 Taste Odour Appearance Neat typical of typical of like boiled boiled boiled chicken chicken chicken Oil strong taste strong like the fat of boiled odour of from boiled chicken boiled chicken but chicken soniewhat paler Broth unpleasant, unpleasant, brownish not of not of chicken chicken

Claims: PATENT CLAIMS 1. Process for the manufacture of flavour concentraces from vegetable and/or animal substances by extraction with fats or. fat-like solvents in the presence of water, characterised in that the material for extraction is subjected to a heat.treatment with the extracting agents in a closed pressure vessel, with the proviso that the amount of water is suchthat-the water activity corresponds to a aRf value of not less than 0.5. w 2. Process according to Patent Claim 1, character- sed in that the material for extraction is conminuted into discs, the average thickness 'of which is about 3 mm, and/or is deep-frozen. 3. Process according to Patent Claim ?, characterised in that the comminution of the material for extrac tion is carried out in the extracting agent. 4. Process according to one or more of the preceding Patent Claims, characterised in that the extracting agents are fatty acid glycerides or paraffin oils and paraffin waxes. 5 Process according to one or more o the preceding Patent Claims, characterised in that-the material for extraction is an animal product, for example from cattle, pigs, sheep or poultry, or a vegetable product, for example fungi, vegetables, herbs or spices. 6. Process according to one or more of the preceding Patent Claims, characterised in that the weight ratio of extracting agent : material for extraction is 1 : 2 to 30 : 1, based on the solids content of the material for extraction. 7. Process according to Patent Claim 6, characterised in that the material for extraction is chicken and the weight ratio of extracting agent : material for extraction is l : 2 to 4 : 1+ 8. Process according to one or more of. Patent Claims 1 - 5, characterised in that the material for -extraction is herbs or spices and the weight ratio of extracting agent : material for extraction is 10 : 1 two 100 : 1 and in particular 10 : 1 to 30 : 1. 9. Process according to one or more of the preceding Patent Claims, for the manufacture of flavour con pentrates which give the taste produced by roasting, braising, grilling or frying, characterised in that the water content is so adjusted that, during the process, the water activity corresponds to a aw value of not more than 0.8, preferably not more than 0.7 and in particular not more than 0.6. 10. Process according to one or more of the preceding Patent Claims, for the manufacture of flavour concentrates which have the flavour of the boiled product, characterised in that the .water content of the raw material is so adjusted by prior '6onciitioning that, during the-process,the water activity corresponds to a aw value of not less than 0.9 and preferably not less than 0.95, water being added to the pressure vessel if necessary. 11. Flavour concentrate, manufactured by the process according to one or more of Patent Claims 1 to 10. 12. Use of the flavour concentrate according to Patent Claim 11 as a semi-finished product for the manufacture of foodstuffs.

Inventors: HEGER, REINHOLD, MULLER, GUNTER, Müller, Günter 
Applicants: CPC INTERNATIONAL INC., KNORR NAEHRMITTEL AKTIENGESELLSCHAFT
Application year: 1981
Main classification: A23L1
IPC codes: A23L1, C11B9, A23D9, B01D11