DE3502983A1 - Process for producing a natural, liquid, clear, stable and water-soluble flavour modifier for foods - Google Patents

Process for producing a natural, liquid, clear, stable and water-soluble flavour modifier for foods

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Publication number
DE3502983A1
DE3502983A1 DE19853502983 DE3502983A DE3502983A1 DE 3502983 A1 DE3502983 A1 DE 3502983A1 DE 19853502983 DE19853502983 DE 19853502983 DE 3502983 A DE3502983 A DE 3502983A DE 3502983 A1 DE3502983 A1 DE 3502983A1
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Germany
Prior art keywords
process according
natural
water
solution
acid
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DE19853502983
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German (de)
Inventor
Jörn E. 6500 Mainz Karg
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
KARG, JOERN E., 6750 KAISERSLAUTERN, DE
Original Assignee
Moguntia-Werke Gewuerzindustrie & Co KG GmbH
MOGUNTIA WERKE GEWUERZINDUSTRI
Moguntia Werke Gewuerzindustrie & Co Kg 6500 Mainz GmbH
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Application filed by Moguntia-Werke Gewuerzindustrie & Co KG GmbH, MOGUNTIA WERKE GEWUERZINDUSTRI, Moguntia Werke Gewuerzindustrie & Co Kg 6500 Mainz GmbH filed Critical Moguntia-Werke Gewuerzindustrie & Co KG GmbH
Priority to DE19853502983 priority Critical patent/DE3502983A1/en
Publication of DE3502983A1 publication Critical patent/DE3502983A1/en
Withdrawn legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
    • A23L27/235—Synthetic spices, flavouring agents or condiments containing nucleotides containing also amino acids

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Seasonings (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

A process for producing a natural, liquid, clear, stable and water-soluble flavour modifier for foods is described which is based on glutamate, IMP, GMP, organic solvents, softened water and flavour additives. No crystallising out occurs at -18 DEG C or normal storage temperatures.

Description

Verfahren zur Herstellung eines natürlichen, flüssigen,Process for the production of a natural, liquid,

klaren, stabilen und wasserlöslichen Geschmacksbeeinflussers für Lebensmittel.clear, stable and water-soluble flavoring agent for food.

Glutamat (Mononatriumglutamat) ist ein bekannter Geschmacksverstärker seit Jahrzehnten. Glataminsäure kommt in Abhängigkeit vom pH-Wert in vier verschiedenen Dissozationsformen vor.Glutamate (monosodium glutamate) is a well-known flavor enhancer for decades. Glatamic acid comes in four different types depending on the pH Forms of dissociation.

Die vollkommene dissoziierte Form ist geschmacksaktiv, daß heißt, nur in dem pH-Bereich von 5 bis 8. Im sauren Bereich dagegen ist die Wirkung gering.The completely dissociated form is taste-active, that is, only in the pH range from 5 to 8. In the acidic range, on the other hand, the effect is small.

Eine geschmacksverstärkende Dissoziationsform ist Mononatriumglutamat in wässriger Lösung.A taste-enhancing dissociation form is monosodium glutamate in aqueous solution.

Eine Verbindung zur Erziehlung einer geschmacksverstärkenden Wirkung soll zwei negative Ladungen tragen, die 3 bis 9, bevorzugt 3 bis 6 Kohlenstoffatome voneinader entfernt sind. Anstelle eines Kohlenstoffatoms kann auch ein Schwefelatom treten. Eine eventuelle vorhandene Aminogruppe wirkt intensivierend, wenn sie L-Konfiguration hat (L-Cystein, L-CyRtin).A connection to the creation of a taste-enhancing effect should carry two negative charges, the 3 to 9, preferably 3 to 6 carbon atoms are distant from each other. Instead of a carbon atom, a sulfur atom can also be used step. Any amino group that may be present has an intensifying effect if it has the L configuration has (L-Cysteine, L-CyRtin).

Die Wirkung von Mononatriumglutamat wird bekanntlich von Purin-5'nucleotiden insbesondere durch das Guanosin-5'monophosphat (GMP) und Inosin-5'monophosphat (IMP) verstärkt.The effect of monosodium glutamate is known to be exerted by purine 5'-nucleotides in particular by guanosine 5'monophosphate (GMP) and inosine 5'monophosphate (IMP) reinforced.

Um loo Teile Glutamat zuersetzen, wird eine Mischung von 9,5 Teilen Glutamat, o,25 Teilen IMP und o,25 Teilen GMP als äquivalent betrachtet.To replace 100 parts of glutamate, a mixture of 9.5 parts is required Glutamate, 0.25 parts IMP and 0.25 parts GMP considered equivalent.

Ersetzt man die fehlenden 90 Teile mit Wasser, so erhält man eine klare Lösung, die nach ca. 1o Tagen und mehr, Auskristallisationen aufweist.If you replace the missing 90 parts with water, you get one clear solution, which shows crystallizations after about 10 days and more.

Logischer Weise ist somit dann auch die in etwa gegebene Aquivalenz der Lösung zum reinem Mononatriumglutamat nicht mehr gegeben. Die Nachteile bei der Verarbeitung einer solchen Lösung sind vielseitig und bekannt.The roughly given equivalence is then also logical no longer added to the solution to pure monosodium glutamate. The disadvantages of the processing of such a solution are versatile and well known.

Die Modifizierung einer solchen instabilen Lösung, war ohne Deklaration ( z.B. mit Konservierungsstoffe), nicht möglich.The modification of such an unstable solution was without declaration (e.g. with preservatives), not possible.

Die Senkung des pH-Wertes unter 3 ist aus obigen Gründen nicht vertretbar, da die Äquivalenz zum Glutamat nicht mehr gegeben ist und auch eine solche Lösung nicht stabil ist.Lowering the pH value below 3 is not justifiable for the above reasons, because the equivalence to glutamate is no longer given and also such a solution is not stable.

Für den Fachmann war nicht zuerwarten, daß folgende Beispiele bei einem pH-Wert von 5 bis 8 und -180C bis über 50°C Lagertemperatur stabil bleiben, daß heißt keine Auskristallisierungen aufweisen.The skilled person was not to be expected that the following examples remain stable at a pH value of 5 to 8 and -180C to over 50 ° C storage temperature, that means no crystallizations.

Beispiel 1 9,500 kg Glutamat, o,25o kg IMP, o,25o kg GMP 5,ooo kg Milchzucker, 1o,ooo kg Kochsalz werden in 60,ooo kg enthärteten Wasser bei ca. 85 bis 950C gelöst und heiß filtriert. Der filtrierten Mischung wird 15,ooo kg 1,2-Propylenglycol zugegeben.Example 1 9.500 kg of glutamate, 0.25 kg of IMP, 0.25 kg of GMP 5, ooo kg Milk sugar, 1o, ooo kg of table salt are mixed in 60, ooo kg of softened water at about 85 Dissolved up to 950C and filtered hot. The filtered mixture is 15,000 kg of 1,2-propylene glycol admitted.

Die gesamte Mischung kann auch erst kalt gelöst werden, in einem Plattenerhitzer auf ca.820C erhitzt und filtriert werden.The entire mixture can also be first dissolved cold, in a plate heater heated to about 820C and filtered.

Diese Mischung ist selbst noch bei einer Temperatur von-180C flüssig und zeigt keine Kristallbildung. Bei normalen Zimmertemperaturen zeigt diese Mischung auch nach mehreren Monaten keine Auskristallisierung.This mixture is still liquid even at a temperature of -180C and shows no crystal formation. At normal room temperatures this mixture shows no crystallization even after several months.

Beispiel 2 19,ooo kg Glutamat o,500 kg IMP o,500 kg GMP 5,ooo kg Milchzucker 1o,ooo kg Kochsalz 55,ooo kg enthärtetes Wasser 1o,ooo kg Ethylalkohol Die Herstellung erfolgt nach Beispiel 1.Example 2 19,000 kg of glutamate, 500 kg of IMP, 500 kg of GMP, 5,000 kg of lactose 10, ooo kg of table salt 55, ooo kg of softened water 10, ooo kg of ethyl alcohol The production takes place according to example 1.

Beispiel 3 9,500 kg Glutamat o,500 kg IMP o,500 kg GMP 5,000 kg Milchzucker 0,070 kg L-Cystein-HCl o,o7o kg Starterdestillat o,500 kg Zwiebelkonzentrat 1o,ooo kg Kochsalz 58,920 kg enthärtetes Wasser 15,ooo kg 1,2-Propylenglycol Herstellung wie Beispiel 1.Example 3 9.500 kg of glutamate, 500 kg of IMP, 500 kg of GMP, 5,000 kg of lactose 0.070 kg L-cysteine HCl 0.070 kg starter distillate 0.500 kg onion concentrate 10.0 kg of table salt 58.920 kg of softened water 15,000 kg of 1,2-propylene glycol production like example 1.

Beispiel 4 9,500 kg Glutamat o,25o kg IMP 0,250 kg GMP 5,ooo kg Milchzucker lo,ooo kg Kochsalz o,loo kg L-Cystin-HCl o,olo kg Veltol o,loo kg Starterdestillat o,500 kg Bratzwiebelkonzentrat 60° Brix 15,ooo kg 1,2-Propylenglycol 0,150 kg Sellerieextrakt o,loo kg Liebstöckelwurzelextrakt 0,030 kg Bockshornkleesamenextrakt 59,010 kg enthärtetes Wasser Herstellung wie Beispiel 1. Dieser Geschmacksbeeinflusser ist besonders für Bratensoße oder Lakewürzer geeignet.Example 4 9.500 kg glutamate 0.250 kg IMP 0.250 kg GMP 5.000 kg lactose Lo, ooo kg of table salt, o, loo kg of L-cystine HCl, o, oo kg of Veltol, o, loo kg of starter distillate 500 kg fried onion concentrate 60 ° Brix 15,000 kg 1,2-propylene glycol 0.150 kg celery extract 0.100 kg lovage root extract 0.030 kg fenugreek seed extract 59.010 kg softened Water preparation as in example 1. This flavor influencer is especially for Roast sauce or brine seasonings are suitable.

Beispiel 5 o,o50 kg Leberaromapulverkonzentrat natürlich, nach der deutschen Offenlegungsschrift DE 3212331 Al 9,500 kg Glutamat o,25o kg IMP o,4oo kg GMP 5,ooo kg Milchzucker 1o,ooo kg Hefeautolysat 64,520 kg enthärtees Wa'set 1o,ooo kg Diacetin o,o50 kg Vanillin o,olo kg Veltol o,o20 kg Starterdestillat 0,200 kg L-Cystin-HCl Herstellung wie Beispiel 1. Bei einer Dosierung von 12g/kg ist dieser Geschmacksbeeinflusser hervorragend für Leberwurst und Pastè.Example 5 o, o50 kg liver flavor powder concentrate of course, according to the German Offenlegungsschrift DE 3212331 Al 9.500 kg glutamate 0.250 kg IMP 0.400 kg GMP 5,000 kg milk sugar 10,000 kg yeast autolysate 64.520 kg of softened material Wa'set 1o, ooo kg of diacetin o, o50 kg of vanillin o, oo kg of Veltol o, o20 kg of starter distillate 0.200 kg of L-cystine HCl production as in example 1. With a dosage of 12g / kg this flavor influencer is excellent for liver sausage and pastè.

Eine Fleischwurst Rheinisch Art wurde unter Verwendung von: 22,ooo kg Rindfleisch VA. Fl. III (1.112) 22,ooo kg Rindfleisch VA. Fl. V (1.213) 22,ooo kg Schweinefleisch Fl. V (1.123) 8,ooo kg Speck (1.212) 26,ooo kg Eis und Zutaten: 2,ooo kg Nitrit-Pökelsalz 0,500 kg Gewürzmischung 0,500 kg Umrötungsmittel o,2oo kg Frischzwiebel-Essenz o,79o kg Geschmacksbeeinflusser Beispiel 3 hergestellt.A meat sausage Rheinisch Art was made using: 22, ooo kg of beef VA. Fl. III (1.112) 22,000 kg of beef VA. Fl. V (1.213) 22, ooo kg pork bottle V (1.123) 8,000 kg bacon (1,212) 26,000 kg ice cream and ingredients: 2, ooo kg nitrite curing salt 0.500 kg spice mixture 0.500 kg reddening agent o, 2oo kg fresh onion essence o.790 kg taste influencing example 3 produced.

Zum Vergleich wurde nur die Zutat Geschmacksbeeinflusser Beispiel 3 gegen 0,075 kg Mononatriumglutamat ausgetauscht.For comparison, only the flavor influencer ingredient was used as an example 3 exchanged for 0.075 kg monosodium glutamate.

Das Brät der Fleischwurst hatte im Kutter einen pH-Wert von 5,7.The sausage meat in the cutter had a pH of 5.7.

Nach der Räucherung, im Rauch bei 500C umgerötet - heiß räuchern - bei 7200 brühen und anschließend duschen, hatte die Fleischwurst mit Mononatriumglutamat einen pH-Wert von 5,9. Die hergestellte Fleischwurst mit Geschmacksbeeinflusser Beispiel 3 hatte einen pH-Wert von 6,2 und damit ist die gesamte zugesetzte Mononatriumglutamatmenge als Glutamation wirksam.After smoking, reddened in the smoke at 500C - smoke hot - Brewing at 7200 and then showering, had the meat sausage with monosodium glutamate a pH of 5.9. The produced meat sausage with flavor influencer Example 3 had a pH of 6.2 which is the total amount of monosodium glutamate added effective as glutamation.

Eine sensorische Prüfung mit 16 geschulten Personen bestätigte den würzigeren und volluminöseren Geschmack mit Geschmacksbeeinflusser Beispiel 3 hergestellten Fleischwurst, gegenüber der Probe, die nur mit Mononatriumglutamat erstellt war.A sensory test with 16 trained people confirmed this more spicy and full-bodied taste with flavor influencers example 3 produced meat sausage, compared to the sample that only contains monosodium glutamate was created.

Die sensorische Prüfung wurde kalt und heiß durchgeführt, wobei die Unterschiede bei der Heißprobe am deutlichsten waren.The sensory test was carried out cold and hot, with the Differences in the hot test were most evident.

Bei einer Lagerung in zeiger Lake mit Lakewürzer Beispiel 4 oder in Vakuum verpackt, wurden die Resultate bestätigt.When stored in plain brine with brine seasoning example 4 or in Vacuum packed, the results were confirmed.

Claims (8)

Patentansprüche Verfahren zur Herstellung eines natürlichen, flüssigen, klaren, stabilen und wasserlöslichen Geschmacksbeeinflussers für Lebensmittel, dadurch gekennzeichnet, daß man, a. Glutamat, Glutaminsäure insbesondere in Dissozationform, IMP und GMP in enthärteten und/oder destillierten Wasser löst.Claims method for the production of a natural, liquid, clear, stable and water-soluble flavoring agent for food, thereby characterized in that one, a. Glutamate, glutamic acid, especially in dissociation form, IMP and GMP dissolve in softened and / or distilled water. b. Die Lösung auf 80 bis 12ovo erhitzt. b. The solution heated to 80-12ovo. c. Organische Lösungsmittel, die nach der deutschen Aromaverordnung zugelassen sind, mit 15 bis 250C zugibt. c. Organic solvents that comply with the German Aroma Regulation are allowed, with 15 to 250C admits. d. Sofort filtriert. d. Filtered immediately. e. Die Lösung einen pH-Wert von 5 bis 8 hat. e. The solution has a pH of 5 to 8. f. Die Lösung einen Brixo von 25 bis 60 hat. f. The solution has a Brixo of 25 to 60. g. Die Lösung bei -18°C noch flüssig ist. G. The solution is still liquid at -18 ° C. 2.) Verfahren nach Anspruch 1, dadurch gekennzeichnet, daß man Aminogruppen mit L-Konfiguration zugibt.2.) Process according to claim 1, characterized in that there are amino groups with L configuration admits. 3.) Verfahren nach Anspruch 1 bis 2, dadurch gekennzeichnet, daß man natürliche Extrakte und/oder Destillate und/oder deren Konzentrate zugibt.3.) Process according to claim 1 to 2, characterized in that one adding natural extracts and / or distillates and / or concentrates thereof. 4.) Verfahren nach Anspruch 1 bis 3, dadurch gekennzeichnet, daß man natürliche und naturidentische Flavouradditive zugibt.4.) Process according to claim 1 to 3, characterized in that one adds natural and nature-identical flavor additives. 5.) Verfahren nach Anspruch 1 bis 4, dadurch gekennzeichnet, daß man, a. natürliche, biotechnische und/oder reaktionstechnische Erzeugnisse als weitere Wirkstoffe zusetzt und/oder b. Aromakonzentratpulver, nach dem Verfahren der deutschen Offenlegungsschrift DE 3212331 Al, zugibt.5.) Process according to claim 1 to 4, characterized in that one, a. natural, biotechnical and / or reaction engineering products as further Adding active ingredients and / or b. Flavor concentrate powder, according to the German method Offenlegungsschrift DE 3212331 A1, admits. 6.) Verfahren nach Anspruch 1 bis 5,dadurch gekennzeichnet, daß man Zuckerarten zur Abrundung zusetzt.6.) Process according to claim 1 to 5, characterized in that one Adds sugars to round it off. 7.) Verfahren nach Anspruch 1 bis 6, dadurch gekennzeichnet, daß man Salz zugibt.7.) Process according to claim 1 to 6, characterized in that one Add salt. 8.) Verfahren nach Anspruch 1 bis 7, dadurch gekennzeichnet, daß man einzeln und/oder in Mischungen zusetzt: a. Vitamine, b. Hefeautolysate.8.) Process according to claim 1 to 7, characterized in that one add individually and / or in mixtures: a. Vitamins, b. Yeast autolysates. c. Proteinhydrolysate.c. Protein hydrolyzates. d. Modifizierte Molkenprodukte.d. Modified whey products. e. Proteinfraktionen aus Kartoffelfruchtwasser.e. Protein fractions from potato fruit water. f. Pentose.f. pentose. g. Hexose.G. Hexosis. h. Sulfonsäure.H. Sulfonic acid. i. Bernsteinsäure.i. Succinic acid. j, Milchsäure.j, lactic acid. k. Ketonbuttersäure.k. Ketone butyric acid. 1. Rosmarinsäure.1. Rosmarinic acid. m. Creatin.m. creatine. n. Rauchkonzentrate.n. smoke concentrates.
DE19853502983 1985-01-30 1985-01-30 Process for producing a natural, liquid, clear, stable and water-soluble flavour modifier for foods Withdrawn DE3502983A1 (en)

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AP206A (en) * 1989-10-06 1992-07-27 Nestle Sa A process for the production of a flavouring agent.
EP0937402A1 (en) * 1998-02-17 1999-08-25 Boehringer Backmittel GmbH & Co. KG Browning and flavoring composition for bakery products
DE19922362A1 (en) * 1999-03-30 2000-10-05 Hans Drexel Seasoning mixture e.g. for sausage and other meat products, cheese, bread and dressings, especially low-fat products, contains beer yeast autolysate
WO2000059319A1 (en) * 1999-03-30 2000-10-12 Hans Drexel Method of seasoning food
US20110104333A1 (en) * 2006-03-08 2011-05-05 Nestec S.A. Shelf-stable cooking aid and a process for its preparation
CN101258919B (en) * 2008-04-21 2012-02-15 河南省正龙食品有限公司 Instant noodles seasoning powder material

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DE1908100A1 (en) * 1968-02-20 1969-09-11 Takeda Chemical Industries Ltd New seasonings, processes for their production and their use
DE1770698A1 (en) * 1967-06-26 1969-09-18 Takeda Chemical Industries Ltd 2- (Lower alkoxy) inosine-5'-phosphate, process for their preparation and use as a seasoning for food
DE1517137A1 (en) * 1958-04-28 1970-02-05 Yamasa Shoyu Kk Process for improving the taste of foods, beverages and seasonings

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DE1517137A1 (en) * 1958-04-28 1970-02-05 Yamasa Shoyu Kk Process for improving the taste of foods, beverages and seasonings
DE1770698A1 (en) * 1967-06-26 1969-09-18 Takeda Chemical Industries Ltd 2- (Lower alkoxy) inosine-5'-phosphate, process for their preparation and use as a seasoning for food
DE1908100A1 (en) * 1968-02-20 1969-09-11 Takeda Chemical Industries Ltd New seasonings, processes for their production and their use

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Dr. OETKER: Lexikon Lebensmittel u. Ernährung, 1983, Ceres Verlag, Bielefeld, S. 85 *
KIRK-OTHMER: 10, 649 *
ZIEGLER, E.: Die natürlichen und künstlichen Aroma, 1982, Verlag Dr. A. Hüthig, Heidelberg, S. 160-174 *
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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AP206A (en) * 1989-10-06 1992-07-27 Nestle Sa A process for the production of a flavouring agent.
EP0937402A1 (en) * 1998-02-17 1999-08-25 Boehringer Backmittel GmbH & Co. KG Browning and flavoring composition for bakery products
DE19922362A1 (en) * 1999-03-30 2000-10-05 Hans Drexel Seasoning mixture e.g. for sausage and other meat products, cheese, bread and dressings, especially low-fat products, contains beer yeast autolysate
WO2000059319A1 (en) * 1999-03-30 2000-10-12 Hans Drexel Method of seasoning food
US20110104333A1 (en) * 2006-03-08 2011-05-05 Nestec S.A. Shelf-stable cooking aid and a process for its preparation
US8795755B2 (en) * 2006-03-08 2014-08-05 Nestec S.A. Shelf-stable cooking aid and a process for its preparation
EP1993380B1 (en) * 2006-03-08 2016-11-02 Nestec S.A. A shelf-stable cooking aid and a process for its preparation
CN101258919B (en) * 2008-04-21 2012-02-15 河南省正龙食品有限公司 Instant noodles seasoning powder material

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