Process for producing pheomelanine by Maillard reaction of amino-acid with glucose

A technology of Maillard reaction and glucose, which is applied in the direction of chemical instruments and methods, applications, azo dyes, etc., can solve problems such as unfavorable human health, achieve the effects of simplified equipment, convenient operation, and reduced production costs

Inactive Publication Date: 2003-10-22
HUBEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Such as: "Research on Caramel Pigment and Its Application in Soy Sauce and Vinegar" (CHINESE CONDIMENT, February 1997, Issue 2, 14-17) and "Using Glucose Molasses to Produce Caramel Color and Application of Caramel Color in Soy Sauce "(CHINESE CONDIMENT, Issue 2, February 1997) used ammonia water as a catalyst to produce caramel pigment. Although this pigment has a high color rate, it is not good for human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Put (commercially available) glucose and 10% amino acid in an amount of 90% in a reaction ax, heat to 120-150°C, and generate melanoid (caramel) for food, beverage and medicine after 2-3 hours ).

Embodiment 2

[0011] Soak the rice for 2-4 hours, crush it to 80 mesh, adjust the starch to 12Be°, liquefy it with α-amylase, and add furfurase to hydrolyze it into glucose for the production of melanoid.

Embodiment 3

[0013] Soak the broken rice for 2-4 hours, crush it to 80 mesh, adjust the starch to 12Be°, liquefy it with α-amylase, and add furfurase to hydrolyze it into glucose for producing melanoid. Put the compound of 99% glucose and 1% amino acid in the reaction axe, heat it to 120-150C°, and after 2-3 hours, melanoid pigments for food, beverage and medicine can be generated.

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PUM

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Abstract

The method for producing melanoid by using amino acid and glucose Maillard reaction includes the following steps: adding 90%-99% of glucose and 1-10% of amino acid or amino acid composite in a reactor, heating to 120-150 deg.C, after 2-3 hr. the melanoid used in food, beverage and medicine can be obtained. Said invention has no need of adding NH4Cl, (NH4)2SO4, urea or ammonia water, its taste is good, colour intensity is high, it contains no carcinogenic harmful substances of 4-methyl imidazole. Its preparation process is simple and operation is convenient.

Description

technical field [0001] The invention relates to a method for generating melanoid by reacting amino acid with glucose Maillard (Mailard). technical background [0002] Caramel is a toner used in soy sauce (beverages such as vinegar and cola), especially in soy sauce in a very large amount (40% of soy sauce). Traditional caramel production techniques include caramel method and ammonium glucose (or ammonia) method. Among them, the glucoammonium (or ammonia) method is to add NH in the production process 4 Cl, (NH 4 ) 2 SO 4 , urea, ammonia water, the product contains the toxic substance 4-methylimidazole, which can cause hysteria and convulsions, as well as the decline in the function of lymphocytes and white blood cells. Therefore, my country has not allowed to use it for a long time, and the World Joint Food Additives Committee has abolished the ammonium (or ammonia) method to produce caramel in 1977. The caramel method is a process of preparing caramel under high temper...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/48C09B59/00C12P19/02
Inventor 李亚东韩国灿居超明
Owner HUBEI UNIV
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