| 摘要 |
1,148,449. Meat flavouring. CORN PRODUCTS CO. 22 July, 1966 [22 July, 1965], No. 33175/66. Heading A2B. A seasoning with a flavour similar to meat extract is obtained by reacting together in an aqueous medium an amino acid component, a reducing sugar, and a sulphonic acid component. The amino acid component is selected from amino acids other than cysteine, e.g. monosodium glutamate, and protein hydrolysates. The sulphonic acid component is selected from lower aminoalkanesulphonic acids, i.e. containing not more than eight carbon atoms, and salts thereof, for example taurine. The reducing sugar may be a penlose, which may be mixed with a hexose. The reaction product may be concentrated to a paste or dry powder. Additional ingredients which are present in natural meat extracts, such as succinic acid, lactic acid, and phosphates, may be added before or after the reaction, which is preferably effected at 60-110‹C. and pH 4-7. |
