| 摘要 |
Substances having ham or bacon flavour, for use as solutions or powders and for incorporation in protein gels, meat spreads, dry soups, luncheon meats, rissoles and cooking fats, are made by heating an amino reagent comprising cysteine with fractionated liquid wood smoke in the presence of water. The liquid wood smoke is obtained by dry distillation of wood, e.g. oak, beech, hickory or ash sawdust, at slow combustion temperature-300-500 DEG C.-in the presence of air. The liquid is freed from methyl alcohol by distillation and from aliphatic acids by distillation or by neutralizing with alkali. The fraction having a b. pt. above 40 DEG C. at 15 mm. of mercury pressure is preferred. The amino reagent preferably comprises, in addition to cysteine, at least one of the amino acids threonine, proline, glutamic acid, valine, leucine, lysine, aspartic acid, tyrosine, glycine, a - or b -alanine, arginine, iso-leucine, histidine, serine; salts of amino acids, e.g. monosodium glutamate, and esters, hydroxy compounds, peptides and proteins which will give rise to the desired amino acids under the conditions of the reaction may be used. Suitable amino reagents are cysteine with a deflavoured fish protein or a groundnut or casein hydrolyzate treated with charcoal to remove readily adsorbed amino acids. Specification 784,905 is referred to. |
