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...
Patent
1989-10-26
1990-10-23
Golian, Joseph
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...
A23L 1231
Patent
active
049650858
ABSTRACT:
To prepare the flavorant by a Maillard reaction, a protein hydrolysate and at least one reducing sugar are mixed with water to form a paste-like mixture which then is kneaded and heated to a plasticize it. The plasticized mixture is propelled through an extrusion unit under a pressure of from 1 bar to 100 bar and heated at a temperature of from 80.degree. C. to 140.degree. C. for a time sufficient to effect the Maillard reaction. The reacted mixture then is extruded into a chamber under a reduced pressure for drying and cooling it for providing the flavorant.
REFERENCES:
patent: 3711301 (1973-01-01), Asogawa et al.
patent: 3930044 (1975-12-01), vande Rovaart
patent: 3930045 (1975-12-01), Mosher
patent: 4060645 (1977-11-01), Risler et al.
patent: 4189505 (1980-02-01), Mosher
patent: 4590081 (1986-05-01), Sawada et al.
patent: 4732775 (1988-03-01), Millauer
patent: 4879130 (1989-11-01), Heyland et al.
Heyland Sven
Rolli Karl
Roschli David
Sihver Jaak J.
Golian Joseph
Nestec S.A.
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