DE1517137A1 - Process for improving the taste of foods, beverages and seasonings - Google Patents

Description

PATENT LAWYERS »51/137

DR.-ING. BY KREISLER DR.-ING. SCHDNWALD DR.-ING. TH. MEYER DR. FUES DIPL.-CHEM. ALEK VON KREISLER DIPL.-CHEM. CAROLA KELLER DR.-ING. KLDPSCH

COLOGNE 1, DEICHMANNHAUS

Cologne, July 22, 1969 Fu / st.-

Yamasa Shoyu Kabushiki Kaisha

Process for improving the taste of foods, beverages and condiments

The invention relates to a method for improving the The taste of food, beverages, condiments and the like

There is a specific one between 5 'nucleotides and amino acids Taste Synergism. Among the numerous amino acids, it is L-glutamate that is particularly effective at Is synergistic with the 5 'nucleotides. Ordinary foods, Beverages and condiments contain significant amounts of amino acids or organic acids as the main flavor ingredient, however, they rarely contain 5 'nucleotides. It has now been found that the 5 'nucleotides play a very important role in terms of taste.-For example, the good taste of Soups or meat extracts that contain small amounts of 5'-nuc-

Vj leotiden contain, "to be due ζwischen 5'-nucleotides and amino acids. Inosine-5 'primarily on the synergism' monophosphate and guanosine-5'-monophosphate have not yet been used to produce a" well-flavor in foods and beverages, although sodium L-glutamate and succinic acid are already versatile

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Have found use.

The invention relates in particular to the use of the 5'-nucleotides on the basis of the described synergism between the tasty 5'-nucleotides (in particular the inosine 5'-monophosphate and the guanosine 5 ^f -monophosphate) and L-glutamate. The application of the 5'-nucleotides according to the invention consists in the addition of one or more of the 5'-nucleotides to common foods or beverages, such as meat dishes, soups, wine vinegar, ingredients, sauces, curry powder and various beverages, including wine, to make an unpleasant one To counteract off-flavors that impair the taste quality of the food or drinks and to increase the taste.

"The inventively used 5'-nucleotides are particularly adenosine 5 ¹ monophosphate," guanosine 5'-monophosphate, uridine 5'-monophosphate, cytidine 5'-monophosphate, inosine ^5! - monophosphate and xanthosine 5'-monophosphate. Mixtures of these nucleotides are formed when hibonucleic acid is broken down with the help of certain microorganisms.

When used for foods or beverages that do not contain amino acids, it is more effective to use mononatriun L-glutamate and add 5 'nucleotides together. The 5 'nucleotides can also be added to seasonings containing L-glutamate in order to give a more specific taste Way to increase. The ones in the crude mixes of the 3 'nucleotides bitter substances contained can easily be replaced by cation exchange resins removed. Both the crude and purified mixtures of the 5 'nucleotides are valuable.

According to the invention, the alkali salts of the 5'-nucleotides used in the same way as the free 5 'nucleotides vrerderij da le an essential difference between ■

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their taste effects. · *

example 1

loo to 5oo mg of a crude mixture of adenosine S'-monophosphate, guanosine 5'-monophosphate, cytidine 5'-monophosphate and uridine monophosphate 5 ¹ v / ground to 1 liter of sauce added. "This addition counteracts an undesirable aftertaste of the sauce in a perfect way and improves the taste significantly.

The same improvement in taste is generally achieved by adding a mixture of deaminated 5'-nucleotides which contains inosine 5'-monophosphate, xanthosine 5'-monophosphate and uridine 5 ¹ -monophosphate. The mixture of 5 -Nucleotide ¹ can be stored as a powder long tent v / ground in dry form.

Example 2

Monosodium L-glutapate is coated with purified Inccin-5 ¹ -monophosphate or guanosine-5'-monophosphate dinatrium salt. The ratio of honey-sodium glutamate to inosine-5'-monophosphate or guanosine-3 ¹ -monophosphate is 5 to 15 to 1. The flavoring obtained has considerable taste properties for all types of dishes.

Example j?

1 to 2 g of purified inosine 5'-monophosphate or guanosine 5'-monophosphate disodium salt were added to 120 g of potato soup powder added. The powder enriched in this way produced 1.8 liters of a remarkably tasty soup getting produced. Instead of the purified nucleotide preparations the raw preparation or a mixture of the 5 'nucleotides can likewise be used in a satisfactory manner.

For the production of meat broth can inosine-5'-monophosphate, guanosine-5 ¹ monophosphate and mixtures 5'-nucleic _(cleotide be used in as an efficient manner of. "

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BATH ORIGINAL Example 4

10 liters of an aqueous culture broth which contains 55o g of sweet potato starch, 16o ml of fish extracts (total nitrogen 4.4? I), 5 U of monopotassium phosphate, 5 g of dicotassium phosphate and 4 g of magnesium sulfate are adjusted to a pH of 5.6 and inoculated with Penicillium citrinum Thorn ll ^ l. The inoculated growth medium is aerated in a bottle fermenter at 30 ° C. After 72 hours, the cells are separated from the culture fluid. The culture liquid is made up with three parts by volume of fodder yeast extract containing 0.5 # ribonucleic acid at 6o to 65 ⁰ C and a pH of 5j3 for 3 hours. During the reaction, the ribonucleic acid contained in the yeast extract monophosphate completely adenosine 5 ^{1, f} 5 guanosine monophosphate, uridine-5 ^l monophosphate and cytidine-5'-mono- phosphate ~ degraded. The reaction mixture is heated to boiling and the precipitate is removed. 4.5 g of monopotassium phosphate and 0.4 g of a dry powder which contains adenyl deaminase and is produced from a bran culture of Aspergillus oryzae are added to 500 ml of the filtrate. The reaction is carried out at a pH of 5.6 and at 45 ⁰ C for 5 hours. After the reaction, are inosine-S'-nionophosphat, guanosine-5 ¹ monophosphate, cytidine-S'-monopRoBphat and uridine-5'- After boiling, the filtrate is passed through an anion exchange resin. The solution passed through has a slightly bitter taste and is concentrated in vacuo to about 0.2 parts by volume. The concentrated solution is used as a special seasoning.

· After completely drying and washing with ethanol, it can also be used as a powdered seasoning.

Inosine-5 ¹ -monophosphate and guanosine-5 '-monophosphate can be crystallized as a barium salt or as a sodium salt from these worts.

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Example 5

The yeast extracts and enzyme solutions used in Example 4 are dialyzed before incubation. It seasonings with a milder taste than those of Example 4 are thereby obtained.

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Claims (4)

-D- claims 1. Means for improving and developing the taste of food in solid and liquid form as well Seasonings that contain amino acids, characterized in that there are one or more 5 'nucleotides and / or contains their alkali salts. 2. Flavor-enhancing agent according to claim 1, characterized in that it contains inosine 5 ¹ monophosphate and / or guanosine 5'-monophosphate. J5 * Modification of the taste-enhancing agent according to claims 1 and 2 to improve or develop the aroma of food in solid or liquid form or V / Urzen, which contain little or no L-glutamate, characterized in that the agent in addition to 5'-nucleotides and / or their alkali salts contain monosodium L- "glutamate. 4. Use of 5'-nucleotides, particularly inosine-5 ¹ monophosphate and / or guanosine-5'-monophosphate and / or their alkali salts for flavoring amino acid-containing food products in solid or liquid form. 5 · Use of mixtures of 5 'nucleotides and / or their alkali salts and mononatrium L-glutamate for seasoning foods in solid or liquid form. ORIGINAL. 909886/0492 documents