Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Protein – amino acid – or yeast containing
Patent
1987-07-22
1989-01-17
Weinstein, Steven
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Protein, amino acid, or yeast containing
426649, 426655, A23J 112, A23L 1237
Patent
active
047987367
DESCRIPTION:
BRIEF SUMMARY
The invention relates to dietetic food seasonings, as well as to a process for the production thereof.
Pulverulent dietetic food seasonings have been known. Thus, a seasoning free of sodium salt has been described in U.S. Pat. No. 4,243,691 (consisting of a hydrolyzate of vegetable proteins, potassium chloride, dipotassium hydrogen phosphate, glucose, inosine-5'-phosphoric acid and guanosine-5'-phosphoric acid) which is to serve as a table salt substitute.
However, there is a need for liquid dietetic seasonings that can be utilized as a substitute for the conventional soup seasonings containing sodium chloride--such as, for example, "Maggi" seasoning. The filtrates obtained according to the process of this invention are excellently suitable as substitutes for such liquid food spices. They exhibit the typical flavor of these seasonings and are surprisingly devoid of troublesome bitter aftertaste. Moreover, they are distinguished by a very long shelf life and show astonishingly good resistance against microbial contamination.
The precipitate, having a spicy flavor, obtained in the process of this invention exhibits, on the other hand, an aroma typical for this type, exhibits, contrary to expectation, no interfering aftertaste, either, and can be stored. Consequently, this precipitate is likewise suitable as a food seasoning.
In order to produce the food seasonings of this invention, it is possible, for example, to use, as the vegetable proteins, cohesive proteins (gluten), such as sticky proteins prepared from cereals (such as, for example, wheat or corn). Especially suited vegetable proteins are native cohesive proteins, such as, for example, the vital glutens by the firm of Emsland Staerke GmbH, 4459-Emlichheim. Additional vegetable proteins suitable for preparation of the seasonings of this invention are, for example, protein isolates from soybeans, cottonseeds, potatoes, peanuts, etc.
Hydrolysis of the vegetable proteins is conducted in ways well known to persons skilled in the art. Commercially available, concentrated hydrochloric acid and/or phosphoric acid can be used for hydrolysis, and the hydrolysis can be performed in a boiling solution. The hydrolysis is continued until at least 70%--preferably at least 90%--of the amide linkages of the vegetable protein have been split up. The hydrolysis lasts preferably 4-8 hours.
In order to suppress formation of humic acid and thus to improve flavor, this hydrolysis is suitably conducted in the presence of 1-3% by weight of a montmorillonite (such as, for example, floridin earths, fuller's earths, bentonite, hectorite).
After hydrolysis has taken place, the hydrolyzate is suitably treated with active carbon in order to remove undesirable accompanying substances. This treatment is advantageously performed at a temperature of 30.degree. C. to 70.degree. C., using for absorption preferably 2-7% by weight of active carbon, based on the vegetable protein employed.
Neutralization of the hydrolyzate must be performed so that local hot spots and overalkalinization, which have a deleterious effect on flavor quality, are avoided. Neutralization must be conducted with thorough agitation, and external cooling must be provided to take care that the reaction temperature does not rise above 40.degree. C. Neutralization is finished once a pH value of 4 to 6.5 has been reached.
If hydrolysis is conducted in a highly concentrated solution, then potassium chloride is obtained after neutralization in the form of a precipitate. If this is not the case, then the mixture obtained after neutralization must be concentrated to such an extent that potassium chloride is separated. Preferably, the mixture is concentrated under vacuum with a pressure of 50-150 mbar to such a degree that, per kilogram of vegetable protein employed, there are present 1.2 to 2.8 liters of neutralized hydrolyzate. This hydrolyzate is allowed to stand for at least 2 hours at 10.degree. C. to 30.degree. C., and is filtered.
The thus-prepared filtrate is fully satisfactory with respect to flavor; moreover, it sh
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patent: 4243691 (1981-01-01), Mohlenkamp, Jr. et al.
patent: 4451494 (1984-05-01), Roan
patent: 4650856 (1987-03-01), Yagi et al.
patent: 4665158 (1987-05-01), Armanet et al.
Diamalt Aktiengesellschaft
Pratl Helen
Weinstein Steven
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