| 摘要 |
1,032,334. Meat-like flavouring. NESTLE'S PRODUCTS Ltd. Feb. 3, 1965 [Feb. 8, 1964; Jan. 15, 1965], No. 4724/65. Heading A2B. A process for preparing a flavouring agent having a taste similar to that of meat extract, comprises reacting together, at an elevated temperature and in solution or suspension containing less than 30% by weight of water, a natural substance containing a free -SH group, a monosaccharide and at least one amino acid, the weight ratio of the -SH group containing substance to monosaccharide being from 0.05:1 to 0.4:1. The free -SH group containing substance is preferably cysteine or glutathion, especially when contained in a hydrolysate of a natural proteinaceous substance e.g. of yeast, liver or blood. The amino acids may be artificial mixtures of pure acids or may be supplied by a concentrated, decolourized and deodorized hydrolysate of animal or vegetal proteins e.g. the acid hydrolysates of blood, meat or wheat gluten. The monosaccharide may be a pentose such as ribose or xylose, or a hexose. Additional optional ingredients are lactates and the acids inosinic acid and 5<SP>1</SP>-guanylic acid or their salts or mixtures of them. After the ingredients have been reacted the reaction mixture is neutralized with alkali to produce a paste which solidifies on cooling. |
