| 摘要 |
A beverage flavour resembling in flavour and aroma chocolate, coffee, tea and the like, is produced by heating in a vessel a hydrous mixture of a proteinaceous substance and a saccharide to achieve rapidly an elevated temperature of at least 350 DEG F., enclosing the gaseous constituents developed to maintain the hydrous condition, maintaining the conditions for a holding period sufficient to develop flavour and, upon development, rapidly reducing the temperature of the reaction liquor to a temperature at which flavour development is arrested. The flavour employed either alone or in combination with other flavour and aroma constituents such as astringency and bitterness factors, has an aroma and taste suitable for beverages, food products, icings, confections and candy. The term "proteinaceous substance" is defined as either a protein in pure form or any proteinaceous material capable of producing among its decomposition products a free protein, and protein hydrolisates containing peptides or amino acids, but excludes yeast, the use of which in the process is described and claimed in Specification 925,072. The term "saccharide" is defined as a reducing sugar or saccharide capable of reducing Fehling's solution to give cuprous oxide, or any saccharide and other material which provides a reducing saccharide under the conditions of reaction; many specific examples are given. According to an example, 78 g. peanut meal, 78 g. wheat bran, 44 g. sucrose, 13.2 g. calcium carbonate and 1000 ml. water were thoroughly mixed and then placed in a 2-litre reaction autoclave. The reaction mixture was brought to the atmospheric boiling point, the autoclave was then sealed, and the reactants were heated with continuous agitation to 350 DEG F. in 26 minutes and to 400 DEG F. in an additional 6 minutes; this was followed by immediate quenching to 240 DEG F. in 4 minutes and reduction to room temperature in a total time of 13 minutes. The reaction liquor was filtered, and the filtrate was diluted to form an aqueous solution of 2% solids concentration. Calcium carbonate or other buffering agent (specified) may be included in the reaction mixture so that the flavour solution shall have a pH within the preferred range of 4.5 to 5.2, whereby curdling of cream to which it may be added is avoided. In other examples there were employed as the proteinaceous substance, hoof keratin, chicken-breast meat and histidine, respectively. |
