| 摘要 |
1525541 Meat-like flavourings SOC DES PRODUITS NESTLE SA 26 Aug 1976 [26 Aug 1975] 35530/76 Heading A2B Meat-like flavourings are made by diluting yeast autolysate with at least the same weight of water, heating at pH 7-8.5 to precipitate insolubles especially alkaline-earth metal phosphates, separating the solids, steamdistilling the remaining solution, concentrating to 75-85% solids by evaporation, mixing the concentrate with at least one of a vegetable protein hydrolysate, a monosaccharide and a substance containing sulphur in sulphide form, and reacting for 0.5-5 minutes at 100-200‹C. The reaction product may then be dried to 96-99.5% dry matter and ground. The degree of dilution of the autolysate may be up to 4 times and it may be heated for 8-15 minutes at 92-98‹C. Before being steam-distilled the solution may be heated to 92-98‹C and steam distillation may be countercurrent using 1 part steam per 1-2 parts solution. The concentrate, the vegetable protein hydrolysate, the saccharide and the S-containing substance may be mixed in a ratio of 60-80:15-30: 1-3:1-3. The vegetable protein hydrolysate may be produced by treating oilseed cakes with HCl or from starch-extracted cereals. The monosaccharide may be a D- or L- pentose or hexose e.g. glucose. The S- containing substance may be cystine, cysteine, methionine, or thiamines in -HCl form. Onion extract or flavouring or inosine monophosphate or other nucleotides may be present also. The yeast autolysate may be from bakers or brewers yeast. Specification 1.525542 is referred to. |
