Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1981-02-04
1982-12-28
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426 21, 426 28, 426 29, 426 44, 426250, 426540, 426436, A23L 1185, A23L 1272, A23L 1204, A23L 1209
Patent
active
043661734
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
This invention relates to an edible colourant of use as an additive to foodstuffs, beverages, pharmaceuticals, toiletries and the like, and relates in particular to a colourant which may be used as a substitute for caramel colourants such as are now used in foodstuffs.
BACKGROUND ART
At present caramel colours produced by the ammonia process are widely used in foodstuffs. Caramel colourants have a content of 4 methylimidazole (4 MeI), typically of 200-500 mg/Kg at 20,000 to 50,000 EBC colour units. 4 methylimidazole has been suspected of possessing carcinogenic properties and although that suspicion has not been proved, considerable demand exists for a food grade colourant which is substantially free from 4 MeI. However, no suitable substitute for caramel colourants has hitherto been found.
DISCLOSURE OF THE INVENTION
According to preferred embodiments, products prepared according to the present invention are of a dark brown hue to black in colour and have a colouring power comparable to that of ammonia process caramel without having correspondingly high 4 MeI levels. The products have an iso-electric point in the pH range of from 2.1 to 7.0 and may be used in the presence of charged particles in solution without causing co-precipitation. They are therefore of use in the manufacture of beer, soft drinks and the like. The products can be obtained in liquid form as an acid stable, clear, sediment free, liquid capable of storage at room temperature or in a dried form which may be reconstituted by addition of water to yield a liquid having similar properties.
According to a first aspect the invention consists in a process comprising the steps of:
(A) digesting a roasted malted cereal in water by use of at least one enzyme of a mixture of enzymes at least one enzyme of said mixture being selected from the group comprising proteases and at least one other enzyme selected from the group comprising carbohydrases, and
(B) subsequently separating an aqueous extract from remaining solids and retaining said extract whereby there is retained a colourant suitable for use in foodstuffs and beverages.
According to a second aspect the invention consists in a process according to the first aspect wherein said first step includes the steps of:
selecting a malted cereal, and roasting said selected malted cereal, whereby to obtain said roasted malted cereal.
According to a third aspect of the invention consists in a process according to the second aspect further comprising the steps of:
selecting a cereal, and malting said selected cereal whereby to obtain said selected malted cereal.
According to a fourth aspect the invention consists in a colourant for use in foods and beverages comprising the product of enzymic digestion of a roasted malted cereal separated from mash solids and having a content of 4 methylimidazole of less than 100 mg/Kg.
According to preferred embodiments of the invention the cereal selected is barley, malting is controlled to yield black malted barley suitable for roasting to yield a black malted barley and conventional roasting means are then used to produce a roasted black malted barley. The roasted black malted barley so obtained is then digested with the assistance of a mixture of enzymes. A preferred protease is papain and for preference the carbohydrases for use in the process are selected from the group comprising alpha-amylase, beta-glucanase, amylo-glucosidase, and cellulase. More preferably the selection includes at least two carbohydrases. A preferred enzyme active mixture for use in the process comprises the protease papain, together with a mixture of the carbohydrases alpha-amylase and beta-glucanase.
BEST MODE OF CARRYING OUT THE INVENTION
One embodiment of the invention will now be described by way of example. A cereal is first selected. The cereal may be barley, wheat, rye, oats, sorghum, corn, rice or the like but barley is preferred.
The cereal selected is next malted by conventional methods appropriate to the cereal selected. Preferably the malting conditions a
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patent: 1069267 (1913-08-01), Kellogg
patent: 1189125 (1916-06-01), Kellogg
patent: 1544649 (1925-07-01), Kellogg
patent: 3353960 (1967-11-01), Bavisotto
patent: 3594179 (1971-07-01), Korolev et al.
patent: 3711292 (1973-01-01), Sfat et al.
patent: 3716365 (1973-02-01), Walmsley et al.
Hind, Brewing Science and Practice, vol. 1, Brewing Processes, Chapman & Hall Ltd., London, 1950, pp. 271-283.
Hunter Jeanette M.
Mauri Brothers & Thomson (Aust) Pty. Limited
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