Flavoring agent
阅读：100发布：2023-10-04
专利汇可以提供Flavoring agent专利检索，专利查询，专利分析的服务。并且A meat flavoring agent is prepared by adding enzymes contained in fresh meat to a solution of yeast autolysate and a hexose, subjecting the mixture to a specific temperature/pH treatment and finally heating. Other features of the invention are disclosed in the Specification.，下面是Flavoring agent专利的具体信息内容。
1. A PROCESS FOR PREPARING A MEAT FLAVORING WHICH COMPRISES ADDING A PROTEOLYTIC ENZYME CAPABLE OF DEGRADING NUCLEOTIDES, AND AN ENZYME CAPABLE OF CONVERTING CARBOHYDRATES INTO HEXOSE PHOSPHATES, PENTOSE PHOSPHATES AND LACTATES TO AN AQUEOUS SOLUTION CONTAINING YEAST AUTOLYSATE AND HEXOSE, THE TOTAL DRY MATTER CONTENT OF THE SOLUTION NOT EXCEEDING 25% BY WEIGHT THE HEXOSE CONTENT OF THE SOLUTION NOT EXCEEDING 1.5% BY EIGHT AND THE YEAST AUTOLYSATE BEING PRESENT IN AN AMOUNT AT LEAST 15 TIMES THE WEIGHT OF HEXOSE SUBJECTING THE RESULTING MIXTURE TO A TREATMENT FOR A PERIOD OF TIME SUFICIENT TO EFFECT ENZYMATIC REACTION UPON SAID YEAST AUTOLYSATE AND HEXOSE, SAID TREATMENT COMPRISING MAINTAINING THE PH OF THE SOLUTION BETWEEN 4.0 AND 7.0 AND ADJUSTING ITS TEMPERATURE TO BELOW 37*C IF THE PH IS BETWEEN 4.0 AND 6.0, OR TO BELOW 15*C IF THE PH IS BETWEEN 6.0 AND 7.0, THEREAFTER CONCENTRATING THE SOLUTION TO A DRY MATTER CONTENT NOT EXCEEDING 65% BY WEIGHT, ADJUSTING THE PH OF THE RESULTING CONCENTRATED SOLUTION TO A VALUE OF 6.0 TO 6.4 AND FINALLY HEATING THE SOLUTION TO A TEMPERATURE OF 90* TO 100*C FOR AT LEAST 15 MINUTES.
2. A process according to claIm 1, in which the yeast autolysate has a content of reducing substances not exceeding 2% by weight on dry matter.
3. A process according to claim 1, in which the treatment is effected at a temperature below 12*C.
4. A process according to claim 1, in which the enzymes are added to the solution of yeast autolysate and hexose as fresh, raw, subdivided meat.
5. A process according to claim 4, in which the amount of fresh meat added corresponds to 1 to 15% by weight of the solution.
6. A process according to claim 4, in which the hexose is glucose or fructose.
7. A process according to claim 1, in which the enzymes are added to the solution of yeast autolysate and hexose in the form of an aqueous extract prepared from fresh, raw meat.
8. A process according to claim 1, in which after the treatment and before concentration, the pH is adjusted to a value of 4.8 to 5.5.
9. A process according to claim 1, in which 2.5% to 5% by weight of fat are added to the concentrated solution before heating.
10. A process according to claim 1, in which a vegetable extract is added to the concentrated solution before heating.
11. A process according to claim 1, in which at least one of the following substances is added to the concentrated solution in the specified amounts:-
12. A process according to claim 1, in which, after heating, the concentrated solution is dried.
13. A process according to claim 12, in which after heating and before drying, the pH of the concentrated solution is adjusted to a value not exceeding 5.5.
14. A process according to claim 1, in which the treatment to effect enzymatic reaction is for a period of at least 48 hours.
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