DE2220530C3 - Process for the production of seasonings with a taste similar to meat extract and the seasonings thus produced as such - Google Patents

Description

The egg component is preferably made enzymatically hydrolyzed form used.

A juice from certain plants containing sulfur compounds can also be added to the reaction mixture. can be added. Suitable vegetable juices of this type are preferably cabbage juice and onion juice. Of the The proportion of juice in the reaction mixture can be between about 5 and about 30% by weight. If such Juices are used, they can replace some of the water used for the reaction mixture is needed.

As has been found, the constituents of the reaction mixture sometimes react violently with one another, with a larger amount of gases escaping. The end product of the reaction is usually dark brown in color and has a significantly stronger taste intensity than an end product of a Maillard reaction in which the same amino acids and the same monosaccharides are converted, but in particular it was found that the seasoning agents produced according to the invention! can hardly be distinguished from meat extract in terms of taste, which is not the case with regard to the taste of products which are obtained by reacting the same amino acids with the same monosaccharides without adding an egg component.

The present invention also extends to flavorings with a flavor similar to flake extract, which are prepared by the method described in detail above.

The following examples are intended to explain the invention in more detail. Through the comparative examples where no egg was added, the effectiveness of the egg components depends on the taste of the end product clearly expressed.

The hydrolyzed used in the Betspiele Vegetable protein is the commercially available "Protex No. 7".

Example 1 (comparison) Reaction mixture

Gcw.-i

Protex (hydrolyzed vegetable protein) 48
Monosodium glutamate 27

Water 19

Dextrose 6th

The mixture was heated to 95 ° C. in a water bath until the evolution of gas had ceased and the implementation was obviously finished. The total reaction time was about 20 minutes. Of the The taste of the product was unappealing and uninteresting.

Example 2

Reaction mixture Wt% Protex 44 Monosodium glutamate 24 Dextrose 4th Fresh egg white white 10 water 18th

time was about 3 hours. The product obtained had an excellent meat extract-like appearance Taste.

Example 3

Reaction mixture Wt% Hydrolyzed vegetable protein 44 ", Monosodium glutamate 24 Dextrose 4th Fresh full ci 10 water IK

The mixture was heated to 90 to 95 ° C. in a water bath as in Example 1. The response time was about 4 hours. The product obtained was excellent in meat extract-like properties Taste.

Example 4 (comparison)

Reaction mixture Wt% 25 Hydrogenated vegetable protein 44 Monosodium glutamate 24 Fructose 4th Fresh onion juice 18th water 10

The mixture was heated to 95 ° C. in a water bath as in Example 1. The response time was about 20 minutes. The resulting product had a distinct onion flavor.

Example 5

Reaction mixture Wt% Hydrated vegetable protein 44 Monosodium glutamate 24 Fructose 4th Egg whites 10 Fresh onion bottle 18th

The mixture was heated to 95 ° C. in a water bath as in Example 1. The response time was about 4 hours. The final product had an excellent rounded meat extract-like appearance Taste, an onion taste could not be recognized.

Example 6 (comparison)

Reaction mixture Wt% Hydrolyzed «vegetable protein 44 Monosodium glutamate 26th "° Dextrose 4th Cabbage juice 16 water 10

The mixture was heated to 90 to 95 ° C. in a water bath as in Example I. The reaction A5 The mixture was heated to 95 ° C. in a water bath as in Example I. The response time was about 20 minutes. The end product tasted decidedly like boiled cabbage.

Example 7 Example 9

Reaction mixture Gc w, -% Hydrolysis of plant prnicin 46 Monosodium glutamate 24 Dextrose 4th Egg whites IO Cabbage juice H.

The mixture was heated to 95 ° C. in a water bath as in Example 1. The response time was about 4 hours. The taste of the product obtained was excellently similar to meat extract, a taste of cabbage could not be recognized.

Example 8

Reaction mixture Wt% Protex (hydrolyzed vegetable protein) 44 Monosodium glutamate 24 Dextrose 4th Egg protein, hydrolyzed proteolytically 10 water 18th

The mixture was heated to 90 to 96 ° C. in a water bath as in Example 1. The response time was about 30 minutes. The product obtained had an excellent meat extract-like appearance Taste.

Reaction mixture

Weight

Protein hydrolyzate
Dextrose

frozen egg whites
water

4S
10
25th
17th

Half of the water is poured into a vessel.

Hi brought, which is provided with a heating device. That Water is heated to approximately 60 ° C while the protein hydrolyzate slowly under continuous Stirring is added. Stirring is continued until the mixture is free of lumps. That

The remaining water is then added, followed by the mixture is cooled to 38 ° C, whereupon the frozen egg white is added. After the egg whites melted the dextrose is added, whereupon the mixture is slowly heated to 98 "C. During

During this period of time, the flow rises *., as a result of the side mirror foaming up to the vicinity of the upper part of the Vessel. The jar is then sealed, whereupon the mixture is kept at a temperature between 99 and 100 ° C is held for 4 hours. Afterward the vessel is opened and the mass is cooled.

The product obtained has an excellent meat extract-like taste, which is only slightly is less intense than the taste of the products of the previous examples, to their Execution monosodium glutamate has been added to the reaction mixture.

Claims (7)

It is also known to use seasonings with meat claims; taste by heating pentoses or hexoses with cysteine or cysteine-containing amino acid compounds 1. Mixing process for the production of condiments or protein hydrolysates after removal with a taste similar to meat extract to s of any essential portions Based on saccharides and amino acids, there- phenylalanine and methionine, in the presence of a grodurch characterized in that one has a mi-ben excess of water, to a temperature of at least 70 ° C, whereby the pH of the re- a) a monosaccharide, lactose or maltose action mixture no larger at the end of the reaction (Share in the reaction mixture 0.5 to H) u> than 7 may be. The production of fleischex% by weight), tract-like seasonings by converting b) a hydrolyzed vegetable protein (an monosaccharide with amino acids in the presence of a part on the reaction mixture 40 to 50 wt. nerSH group-containing compound at a higher %), and temperature known, also from conversion c) Egg white, egg yolk or a whole egg dispersion is made from reducing sugars with amino acids in a portion on the reaction mixture 2 to 50 in the presence of I-amino-ethane-2-sulfonic acid or tau% by weight) rin. at a temperature of at least 90 ° C to- Die produced by these known processes puts. Seasonings with meat or meat extract 2. The method of claim I, characterized zn overall taste are either features of flavor terms, wherein the reaction is unsatisfactory ta counter or their preparation is laborious waiting water, preferably in an amount of, or uneconomical. at least 10 wt .-%, based on the reacti- The invention has therefore set itself the task of on mixture, executes. a seasoning and a process for its manufacture 3. To create a method according to one of the preceding 25 development, which no longer meets the claims above, characterized in that one adheres to the disadvantages described. further conversion component monosodium- This object is achieved by the invention according to the glutamate, preferably dissolved in an amount of 25 to the preceding claims.
30% by weight, based on the reaction mixture, by using the process according to the invention. -W position of a condiment with flake extract-like- 4. The method according to one of the preceding chem taste, the claims described above, characterized in that the disadvantages are eliminated. It just doesn't result in easier Egg component in an enzymatically hydrolyzed manner to produce products that are tasty in terms of taste Form sets in. can hardly be distinguished from real meat extract. 5. The method according to one of the preceding 35 is den, but it also has the Claims, characterized in that one has the advantage that only natural foods or Egg component is used in an amount of 6 to 20 food ingredients. % By weight, based on the reaction mixture, The flavors formed differ puts. therefore - not even from those who 6. Method according to one of the preceding weekly preparation of food Claims, characterized in that one arises as roasting or cooking. weather conversion component cabbage juice or In DE-AS 1300821 is a method for Onion juice, preferably in an amount of 5 Manufacture of seasonings with meat extract ingredients bts 30% by weight, based on the reaction-chemical taste, when it is carried out, begins. 45 ranked products are obtained that are flavorful 7. Seasonings with a meat extract-like substance are similar to those produced according to the invention, where taste, characterized in that it suffers from the disadvantage after, however, this method The method of one of the preceding claims is that taurine or the like is used to carry it out Proverbs have been made. lower aminoalkanesulfonic acids are used »Must, which are very expensive and less fekht available are than the egg products used according to the invention. In addition, the egg products used according to the invention are natural - Food milk products, while taurine is a chemical 55 is mixed synthesized substance. To carry out the method according to the invention suitable monosaccharides are, for example, arabinose, xylose, ribose, glucose, mannose and fructose or sorbose. It is known that when amino acids are heated, it is preferred that hydroryized plant prores be used with reducing sugars the Maillard-Reakfkin !, such as sunflower, soy or the like occurs, which is used not only for the formation of dark-colored protein. Melanoidins, but depending on the type and amount of The hydrofysed protein can be Amino acids and reducing sugars and the rc umglutamate are fortified, preferably in one Action conditions also lead to results with a different amount of 25 to 30% by weight, based on the reacted Flavors, for example itons mixture. Malt, caramel, chocolate, bread and potato The proportion of protein, egg yolk or a whole ci taste, can lead. Dispersion is preferably 6 to 20% by weight.