Flavored bouillon base

Details Flavored bouillon base Flavored bouillon base

1978-04-25

1980-03-18

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Reaction flavor per se, or containing reaction flavor...

426650, 426476, A23L 1231

Patent

active

041940172

ABSTRACT:
A process for the production of a flavoring product reminiscent of meat in taste, which comprises diluting a yeast autolysate with at least the same quantity by weight of water, precipitating substantially insoluble salts, especially alkaline-earth metal phosphates, by heating the diluted autolysate at a pH-value in the range from 7 to 8.5, separating solid fractions from the autolysate treated by heating so that only a solution is left, treating the residual solution obtained by steam distillation, concentrating the treated solution by evaporation to a dry matter content of from 75% to 85% by weight, mixing the concentrate obtained with at least one vegetable protein hydrolysate, a monosaccharide and a substance containing sulphur in sulphide form, and heating the mixture for 0.5 to 5 minutes to a temperature in the range from 100.degree. C. to 200.degree. C. to obtain a reaction product.

REFERENCES:
patent: 3716380 (1973-02-01), de la Potterie
patent: 3778513 (1973-12-01), Shiga et al.
patent: 3840674 (1974-10-01), Mosher
patent: 3914450 (1975-10-01), Robbins et al.
patent: 3961080 (1976-06-01), Sugimoto et al.

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