DE1517137C3 - Process for increasing the flavoring power of amino acids in solid and liquid foods and spicesa excretion from: 1420112 - Google Patents

Description

The present invention is based on the finding that between 5 'nucleotides and amino acids there is a specific and pronounced taste synergism. Among the numerous amino acids it is in particular the L-glutamate that is particularly effective on synergism with the 5 'nucleotides.

Common foods, beverages, and condiments contain significant amounts of amino acids or organic acids as the main flavor component, but rarely contain them Cases 5 'nucleotides.

While it has been known that some foods containing amino acids also contain 5'-ribonucleotides may contain. For example, in the "Textbook of Inorganic Chemistry" by Paul Karrer, 1943, p. 862, stated that inosinic acid was already observed in meat extracts by Liebig which is said to be likely of a secondary nature and originated from a nucleic acid may be. Special taste-specific interactions between amino acids and 5'-nucleotides or even hints on the practical Use of such interactions for setting strong taste-enhancing effects however, have not been given in this context.

It has now been found that, in general, 5 'nucleotides in interaction with amino acids, especially L-glutamate, play a very important role in terms of taste. For example, the good taste of soups or meat extracts seems to be small amounts 5 'nucleotides contain mainly this synergism between 5' nucleotides and amino acids to be attributed. At least as a crude product, but especially as a pure product 5'-ribonucleotides and in particular inosine-5'-monophosphate and / or guanosine-5'-monophosphate but not yet to create a palatable taste in certain foods and Drinks have been used, although sodium glutamate and succinic acid have already found many uses.

The invention accordingly provides a process for the synergistic increase in the effectiveness of Seasoning power of amino acids, especially L-glutamate, in solid and liquid foods or Seasoning, which is characterized in that the food or seasonings at least as Crude product, but especially as a pure product, isolated 5'-ribonucleotides (especially inosine 5'-monophosphate and / or guanosine-5'-monophosphate) or their alkali salts are added.

According to the invention, one or more of the 5 'nucleotides become common, particularly amino acid containing foods or spices added, which in turn contain amino acids, in particular L-glutamate. One can do the synergistic taste enhancement this way in food or beverages such as meat dishes, soups, wine vinegar, ingredients, sauces, curry powder and various beverages including wine, causing on the one hand a possibly present unpleasant aftertaste is counteracted, which affects the taste quality the food or the drinks and on the other hand the taste this food is increased.

Nucleotides or nucleotide mixtures used according to the invention contain, for example, adenosine 5'-monophosphate, Guanosine 5'-monophosphate, uridine - 5 '- monophosphate, cytidine - 5' - monophosphate, Inosine 5'-monophosphate and / or xanthosine 5'-monophosphate. As mentioned, inosine are 5'-monophosphate and guanosine 5'-monophosphate are particularly important. Mixtures of such nucleotides arise during Breakdown of ribonucleic acid with the help of certain microorganisms.

When applied to foods or beverages that do not contain amino acids Mixtures of, for example, monosodium L-glutamate and 5'-nucleotides added. The 5 'nucleotides Condiments containing L-glutamate can also be added to make their taste more specific Way to increase. The bitter substances contained in the raw mixtures of 5 'nucleotides can be easily removed by cation exchange resins. Both the raw and the purified Mixtures of the 5 'nucleotides are valuable in the context of the teaching according to the invention.

According to the invention, the alkali salts of the 5'-nucleotides can also be used in the same way as the free 5 'nucleotides can be used.

example 1

100 to 500 mg of a crude mixture of adenosine 5'-monophosphate, guanosine 5'-monophosphate, Cytidine 5'-monophosphate and uridine 5'-monophosphate become 1 liter of amino acids Sauce added. This addition eliminates an undesirable aftertaste in the sauce Wise counteracted and the taste improved significantly.

The mixture of 5'-nucleotides can be stored in dry form as a powder for a long time.

Example 2

Monosodium L-glutamate is made with purified inosine 5'-monophosphate or guanosine 5'-monophosphate disodium salt overdrawn. The ratio of monosodium glutamate to inosine 5'-monophosphate or guanosine 5'-monophosphate is 5 to 15 to 1. The seasoning obtained has considerable palatability properties for all types of Courts.

Example 3

To 120 g of potato soup powder, 1 to 2 g of purified inosine 5'-monophosphate or guanosine

5'-monophosphate disodium salt added. From the Powder enriched in this way could produce 1.8 liters of a remarkably tasty soup will. Instead of the purified nucleotide preparations, the raw preparation or a mixture can also be used of the 5 'nucleotides can be used satisfactorily. For making meat broth you can Inosine 5'-monophosphate, guanosine 5'-monophosphate, and mixtures of the 5'-nucleotides are equally effective Way to be used.

Example 4

The following describes the preparation of a mixture of 5'-ribonucleotides - for their Production here, however, no protection is claimed - which then as a special seasoning within the meaning of the invention can be used.

10 liters of an aqueous culture broth containing 550 g of sweet potato starch, 160 ml of fish extracts (total nitrogen 4.4%), 5 g of monopotassium phosphate, 5 g of dipotassium phosphate and 4 g of magnesium sulfate are adjusted to a pH of 5.6 and with Penicillium citrinum Thorn 1131 inoculated. 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 60 to 65 ° C. and a pH of 5.3 for 3 hours. During the reaction, the ribonucleic acid contained in the yeast extract is completely degraded to adenosine-5'-monophosphate, guanosine-5'-monophosphate, uridine-5'-monophosphate and cytidine-5'-monophosphate. 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 ° C. for 5 hours. After the reaction, inosine-5'-monophosphate, guanosine-5'-monophosphate, cytidine-5'-monophosphate and uridine-5'-monophosphate are found in the reaction mixture. 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'-monophosphate and guanosine 5'-monophosphate can be crystallized as the barium salt or the sodium salt from these seasonings.

If the yeast extracts and enzyme solutions of this example are dialyzed before incubation, Seasonings obtained with a milder taste than those previously described.

Claims (1)

Claim: Process for the synergistic effect of increasing the flavoring power of amino acids, in particular L-glutamate, in solid and liquid foods or seasonings, characterized in that the food or Seasoning at least as a crude product, but in particular as a pure product isolated 5'-ribonucleotides, in particular inosine 5'-monophosphate and / or guanosine 5'-monophosphate or their alkali salts clogs.