DE1517100A1 - Process for the production of meat-flavored preparations - Google Patents

Description

Our Kr. 12 059

Chas. Pfizer & Co., Ino, Few York, Ν.Ϊ. , V.St.A.

Process for the manufacture of meat-flavored preparations

The invention relates to reaction products of sugars with amino acids, vegetable protein hydrolysates and S'-ribonucleotides existing mixtures which are valuable as beef-flavored ingredients in foods.

.The beef flavor in many im. Commercially available foods such as soups and sauces are made by adding meat extract. Fl ei a oh extract is produced using a time-consuming and expensive process by acid hydrolysis of the meat tissue of slaughtered cattle. In the conventional process, meat is hydrolyzed and the mixture neutralized and concentrated until most of the liquid has evaporated and a brown and essentially completely hydrolyzed residue remains, the so-called beef extract. This process is t.euor because it is a relatively large plant and very much requires heat to groaae amounts Ji convert ¹ I ei schge tissue in a relatively small Mei ^ e of concentrated 'extract.

BATH ORIGINAL

9098S0 / 0291

Beef extract is a commodity imported from countries where meat is cheap and the cost of production is low. As with all imported goods, the prices tend to fluctuate depending on the season, the demand for meat, etc. The quality of the extract is also not constant, because the manufacturers are sometimes encouraged to use the inferior meat for external production, especially when good meat is expensive because of the market situation. That is why there has long been a desire to make food manufacturers independent of meat extract.

It has now been found that one can dispense with the use of meat extract when using the present invention in the manufacture of meat-flavored foods. This is achieved by replacing the meat extract with preparations made from commercially available chemical and vegetable materials that are stable in price and are likely to be steadily cheaper in the future. A particular advantage of these preparations is their low price compared to that of flax extract; the use of the latter is about three times as expensive as the IE ν erfindungsgeinässen preparations.

The aim of this invention is therefore the production of a "meatless composition: ju ng with beef flavor, which ien

Can replace meat extract in food, significantly cheaper than this, of consistent quality un-i to all Seasons is available.

These and other objects of the present invention; become at Use of the preparations according to the invention achieved in the essential consist of aii3:

a) a substance with beef-flavored meat, which is poor of hexose or pentose with cv stone in opposition to water is formed

b) a vegetable protein hydrolyzate in an amount of ut-va 5 to

909850/0291 BAD OH ₁ QINAL

about 15 parts by weight of this substance per part by weight Meat syrup, and

o) a 5 '~ ribolic acid, namely inosinic acid, guanylic acid, their physiologically acceptable salts or their mixtures in an amount of about 0.5 to 1.5 parts by weight per part by weight of this substance with meat flavor,

A particularly noteworthy preparation according to the invention with an exceptionally pleasant and balanced beef meat taste It contains glutamic acid or its physiologically compatible Salse in an amount from about 5 to about 15 parts by weight for each weight part of the substance with fleiaohgesohinack.

Also preparations in which as hexose dextrose and as pentose Arabinose used have an excellent and auagegliohenen Taste and are very economical in use.

The preparation with a mild taste contains Fleiechgeaohmaok substance per part about 0.05 to 0.5 parts alannine and glycine.

Another preparation with a particularly mild taste and without every bitter üeachmaok contains a part of the fleiachgeschm & ak substance about 1 to at about 4 parts sucrose.

A preparation that in a test than the meat extract in each Respect has been found to be equivalent, contains!

a) one caused by a mixture of dextrose and arabinose with cysteine " Substance formed in the presence of water with a Hindu nose taste,

b) monosodium gluatainate in an amount of 5 to 15 parts by weight per part a),

c) sucrose in an amount of about 1 to about 4 parts by weight per part a),

d) alanine and ülyein, each narrow in a l \ of about 0.05 to 0.5 per Gewiohtsteilen Tfiil a),

e) a framework of 1 part inosilicic acid and 1 part guanylic acid,

909850/0291

SAD ORiGiNAL

this mixture in an amount from about 0.5 to about 1.5 Parts by weight per part a) is included, and:

f) vegetable protein hydrolyzate in an amount of about 5 to about 15 parts by weight per part a).

The components of the preparation described above are easily, accessible, either, commercially or by synthesis.

Regarding those labeled as "meat-flavored substance" • Component is based on the specifications made in US Pat. No. 2,934,437 referenced. -

That used to make the substance with meat sack Mono saechar id can be a pentose or a hexose or a Be a mixture of both, for example ribose, aramnose, xylose and glucose, dextrose, fructose.

The term "vegetable protein hydrolyzate" denotes artificial digestions of proteins that are obtained by acidic, enzymatic or other hydrolysis of vegetable proteins, for example from protein mixtures such as those found in cereal grain, especially wheat , and known as gluten. protein hydrolyzate, which is commercially available, contains the amino acids that are typical of the protein that is lost. ·

Sfiit the expression "physiologically tolerable salts" are used here denotes the non-toxic alkali, alkaline earth and organic salts of ^ «- ribonulcleotide, of which inosine-5'-phosphoric acid ,, also called Inosinsäiu'e ,, and glutamic acid as special important-be called ?? «, the sodium uni CulEium-S-salts are." sweep Their easy availability and their toxicity in particular important. The potassium and ammonium salts are just as important and the salts with glycine and other non-toxic organic Bases. . ■

It has been found that instead of, or in addition to, inosine sai re other 5'-eggonucleotides in the preparations according to the invention

909850/0291

can be used. Mention may be some 5 ¹ - tide, which are obtained from yeast RNA, such as cytidine 5'-phosphoric acid, Ur idin-5 ^J phosphoric acid and guanosine-5 -Phosphorsäurej the latter substance is gewöhnlieh called Guainylsäure /!.

It is crucial that you have all three of the above ingredients are included; the substance with meat ^ esehmack, the plant Protein hydrolyzate and the 5'-Kibonüä.eotid, if the preparation represent a g-elk-equivalent substitute for meat extract should "So 'were with taste tests, with those in soups the flejsi extract; was replaced by the preparations according to the invention, the above-mentioned mixtures were completely satisfactory, * while mixtures without protein hydrolyzate or without S'-libonucleo- -tid were noticeably bitter and not equivalent *.

"It is also important that the proportion of vegetable protein hy droly sat to hind meat flavor substance within the G limits specified here. Will be more than 15 parts by weight Hydrolyzate per part i'leisehgeschmaek substance used, ' then the meat taste is no longer detective enough. On the other hand, if the amount of hydrolyzate is less than 5 compulsory parts each part: Fleiychgeachmack-Stibstanz, then a clear begins Bitter taste is noticeable.

Likewise, it is very desirable to use the specified proportions %

nis of 5 '- ■ tiibonucleotide au i'löiaehgeachmack substance to be observed. If more than 1.5 parts by weight of ribonucleotide per part of meat « geachiiiack substance. become the economic parts of this Invention diminished, and with less than 0.5 part eggonucleotide the meat taste begins to subside.

It has been found that in a preparation with a particularly balanced, mild Gaschurner Mack and particularly grosser'Wirtschaft-, friendliness, the ratio of Fleiachgeschmack substance to Pflanzenproteinhy droly sat for 5 'ribonucleotide l 10: 0.65?.

j ■ -.- ■ '"■■ ■.

As shown in the examples, the flavor preparations can

90985070291 bathroom

rate in the form of solids, pastes or solutions and used. If the preparations are used as a substitute for meat extract, depending on personal taste and type of food a change in concentration may be useful. These changes are within the Herateller's work area, and of course it is most useful to use the preparations in a strength that is similar to that of meat extracts is equivalent to. Such an adjustment can easily be made by appropriate choice of concentrations, as will be shown.

In one practice of this invention, that is particularly useful To make a sauce with meat gas, about 5 to about 15 parts are required for each part of the taste substance Edible fat used. It has a particularly strong roast beef taste To achieve it is necessary to put the fat together to be heated with the other ingredients to at least 90 ° C and to maintain this temperature for at least 10 minutes.

Animal and vegetable fats can be used as edible fat, for example lard, beef tallow, margarine, Butter, saffron oil, etc. It is not yet known which reactions responsible for the development of this strong roast beef taste are; it is certain that the mixture is heated under the specified conditions?, u a very pleasant Preparation leads.

The amount of edible fat can vary. Based on 1 part of meat-flavored substance, 5 to about 15-'i ^l aile fifct or more can be used. Using less than 5 parts of fat does not seem to result in any major disadvantages. Particularly satisfactory results are achieved with 8 parts of Fitt per part of meat-flavored substance.

A useful procedure for combining the x3ast and parts to the preparations according to the invention consists in that one

a) a hexose or a pentose with cysteine in the presence of Heat water until obtained a meat-flavored mixture

909850/0291 _βΔη

• ^;, -;,; ./ "- '" ■ 15171 oo

; b) for 3rd of the (each part of this, mixture with meat

schmaek about 5 to about 15 parts by weight of vegetable protein hydro- '.: ■ -lysate and about 0.5 to. about 1.5 parts by weight of a 5'-egg bonu 'kleotida of the above mentioned type. adds and the whole thing about _; heated to at least 70 ° C for two hours. '

The meat taste substance is expediently thereby made that one: cysteine with about four parts by weight of monosacbharide and about 5 parts Waaser mixed, two hours

. 90 to 10O 0 ^O heated, cooled to 55 ° C and AEEN pH with 5 NC ^ strength Hatroniaugie to 6.9 is established. The mixture will

'then with half his weight, treated in water, and M

the plant protein hydrolyzate and the 5'-Hafcleotide are added, whereupon the mixture is ^{heated to 70 0} C for about 2 hours, cooled and homogenized, whereby a heavy, honey-

- like paste is obtained in a form that is particularly handy for the consumer

The following examples explain the invention.

Example 1 ,

A composition having Rindfleisehgeslimack is prepared by adding 25 ml of water is added to a mixture of 12.5 g of dextrose, 9 »75 g arabinose and 6.5 g Cysteiiiiydrochlorid, the mixture ■■ Λ

Heated to 100 ° 0 for 2 hours, cooled to 55 ° C, the pH value with Hatronlaug ^ increased from 3.2 to 6.9, 35 ml of water, 275 g

nhydrolysat and 18 g of a mixture of!, part of inosinic acid and adding 1 Rope guanylic acid, the mixture heated for 2 hours at 70 ⁰ C, cooled and stirred, is achieved to eine.glatte, honey-like consistency ©.

Example 2 -: -

A Priii> arat mit FleischgescliEaack is obtained by adding 12.05 g of dextrose, 9 _r 7 β arabinose, - 9 _? 75 g monosodium glutamate, 6.5 g

909850/0291 ORIGINAL BATHROOM

Cysteine, 4.65 g of alanine and 3.3 g of glycine are dissolved in 300 ml of water. The mixture is heated under vigorous stirring for two hours at 10O ⁰ C, then 30.5 ml νο with lO ^ sodium hydroxide solution 'to a pH value, adjusted ϊΐ 6.7 and concentrated under 75-8Ö ° C until a substance having meat flavor of honey consistency and dark brown color.

This meat-flavored substance, 261.3 g of vegetable protein hydro-Iy's at, 59 ",? 5 g sucrose and 97.80 g monosodium glutamate, as well 17.15 "g '~ of a gel made from 1 part inosinic acid and 1 part Guanylic acid are dissolved in 50 ml. Water and vigorously Stirring heated to 100 ° C. for 6 hours. The substance is cooled and is a full substitute for meat extract.

Example 3

A preparation with meat flavor, which is extremely suitable for the production of sauces with roast beef flavor, is prepared according to the method of Example 2, 200 g of beef fat being added to the 500 ml of water before the last heating stage. After 6 hours of heating to 100 ⁰ C are .abgeschöpft 165 g fat, where / 669 g T roduct, tendencies, Belladonna & iesslich 118 g water?; left over that can be used to make the sauce.

Example 4

.Meischgeöchin.i.ok-Prep-5r: -. Te are according to the procedure of example 1 using glucose and fructose instead of dextrose and ribose and xylose instead of aralinose. In the course of the year the "smooth results" are obtained. ....-.- ■■ -: .... "" ■ "-.

Example 5

Preparations with a meat flavor are produced according to the method of Example 1. _; esi 'CiIt, where instead of the mixture of inosine and guanylic acid disodium! dosi nat, dipotassium inosinate, Calziuiui no si nat, Di ammo niuni no ^r ; j iiat, so wi s l & ono sodium glutamate, gluta-

909850/029 1 _ßAQ

■ - 9 -

minic acid, monopotassium glutanate, monoc al ciumdi glutamic acid and Mono% ammonium glutamate used. It will be flawless , Preparations with 1Π. I got a taste for it, vx> η some of which are particularly suitable for those consumers whose diet is a Prescribes restriction of sodium intake.

Example 6

The procedure of Example 3 is repeated, the beef fat being replaced by margarine in a narrow amount of 8 parts, based on the Flelschgescliinack substance. It becomes an excellent sauce base

Example 7 '

The procedure of Example 2 is repeated, the proportions of the individual components being changed. With the mixtures given in the table below give satisfactory preparations with ileisch taste:,;

Plant pro-
tüinliydroly-
aat-
( ⁷ cell) Table I. ■ -. '■ Greschmacksiiräi ^ arate Glycine
(Parts) Sucrose
(Parts) MWG ⁺⁺
(Parts) Arabino se
Dextrose,
Cysteine
(Parts) 10 5 ^! -Ribo-
nuclear eo-
for sale
(Parts) Alanine
(Parts) 0.09 2.3 7.65 1 10 0.65 0.18 0.09 2.3 5.0 4 1 10 0.65 0.18 0.09 2.3 15.0 1 "■■ ':. 5' 0.65 0.18 0.09 2.3 7.65 1 15th , 0.65 0.18. 0.09 2.3 7.65 1 -,. 10 0.65 0.18 0.09 2.3 7.65 1 10 0.50 0.18 0.09 2.3 7.65 1 10 1.5 0.18 0.09 2.3 7.65 1 10 0.65 0.05 0.09 2.3 7.65 1 10 0.65 0.5 0.05 2.3 7.65 1 10 0.65 0, 18 0.5 - 2.3 , 7.65 ' . 1 10 0.65 0.18 0.09 1.0 . 7.65 1 : ; XO
- 0.65 0.18 0.09 4.0 J7.65 • 1 0.65 0.18

+ Joint weight in Pleisohgeschniaok-öubatanz ++ MIG = monosodium glutainate. ■ 909850/0281

Example 8

, The procedure of Example 3 is repeated; using the components Table I (Example 7) and 5 or 15 parts of beef fat per part of arabinose-dextrose-cyatein-Gemiuoh used will. Sauce-base masses with roast beef geachmaok are made obtain.

BATH 909850/0291

Claims (8)

PA IE Ή T RESPECT X ,; Method, sum making a preparation with meat, - '. Bchmaoit :,, .dad _; Urcli gejcennzeiohnet that a mixture of a hexoee or a pentose and cysteine is heated in the presence of water until a substance with pl ei sch sehmack has been obtained, per part by weight of this substance about 0.5 to about 15 parts of vegetable protein hydrolyzate and about 0 5 to about 1.5 parts by adding a 5 '-Bibonukleotids and the mixture heated for about 2 hours at least 7O ⁰ C. 2. The method according to claim 1, characterized in that as S'-bibonucleotide I no si nic acid, guanyl acid or a Physiologically acceptable salt of these acids or their mixtures are used. 3. The method according to claim 1 or 2, characterized in that that one with about 4 parts by weight of monoaaccharide and about 5 parts of water mi sent cysteine, the mixture for 2 hours to 90 to Heated to 100 ° C, cooled to 53 ° C, the pH value with 50% sodium hydroxide solution adjusts to 6.9, the mixture at half its Weight is treated with water, hydrolyzed and hydrolyzed for the plant protein add the 5 * -bibonucleotide, heat, cool and homogenize. 4. The method according to one of the preceding claims, characterized characterized daas before the two hours of heating the mixture to at least 70 ° C glutamic acid or one of its physiologically acceptable salts in an amount of about 5 up to about 15 parts by weight, based on the meat flavor substance, is added » 5. The method according to any one of the preceding claims, characterized characterized as dextrose as hexose, and as pentose Afabinose verveniet. ■ 909850/0291 BADORiGlNAL 6. Method according to one of the preceding. Claims, thereby marked that lack of weight st eil meat taste substance adding about 0.05 "to 0.5 parts of alanine and glycine. 7 '. Method "according to one of the preceding claims, characterized in that per part of meat-flavored substance add about 1 to 4 parts sucrose " 8. The method according to any one of the preceding claims, characterized marked that one per part meat-flavored substance about 5 to about 15 parts of edible fat are added. "for öhas. Pfizer & Co., Inc. Few York, F.Y., V.St.A. Lawyer ^8AD 909850/0291