| 摘要 |
1284357 Flavouring composition NESTLES PRODUCTS Ltd 5 June 1970 27262/70 Heading A2B A process for preparing a flavouring composition (e.g. having a roast beef flavour) comprises the following steps: heating at 60- 90‹C for 3-5 hours a mixture of 40-50 parts by wt (dry matter) yeast autolysate containing 1-6% by wt reducing substances, at least 3% by wt amino-nitrogen and at least 7% by wt total nitrogen, 30-40 parts by wt (dry matter) vegetable (e.g. peanut) protein hydrolysate, 3-6 parts by wt (dry matter) enzymatically hydrolysed meat extract, 0.9- 2.7 parts by wt lactic acid, and 10-30 parts by wt water, holding the mixture at ambient temperature for 8-12 days, adjusting the pH of the mixture to 6.0-6.5 and the water content of the mixture to 25-35% by wt, heating the mixture to 60-90‹C, holding the mixture at this temperature for 1-3 hours, adjusting the pH to 6.5-7.0 and maintaining the mixture at 60-90‹ for 1-3 hours. The resultant mixture may be concentrated, vapours given off being condensed and returned to the concentrate, dried (e.g. by vacuum-, belt-, spray- or freeze-drying,) and ground. The hydrolysed meat (e.g. beef or whale) extract may be prepared by heating an aqueous meat solution with papain. A5<SP>1</SP>-nucleotide e.g. inosinic acid, sodium inosinate and sodium guanylate may be added to the mixture after the pH has ben adjusted to 6.5-7.0. |
