FR2497635A1 - PROCESS FOR THE PREPARATION OF A FOOD FLAVOR WITH VEGETABLE TASTE AND A FOOD FLAVOR THUS OBTAINED - Google Patents

Abstract

This method consists in lysing yeasts of the Kluyveromyces fragil is type grown on a medium comprised of lactoserum, protein-free lactoserum, lactoserum permeate or by-products of the same type. Product or flavoured culinary speciality with the product obtained by implementation of this method.

Description

 The present invention relates to a process for preparing a food flavoring flavored with veal and the food flavoring thus obtained.

 We find in the literature descriptions of many products giving tastes of beef, pork, poultry but very few products have been described as giving a taste of veal.

 The object of the present invention is to prepare a flavor capable of imparting a taste of veal to a food preparation.

 The Applicant has discovered, during its research, that it was possible to obtain by autolysis yeasts of the Kluseromyces fragilis type cultivated on a medium consisting of whey, deproteinized whey, whey allows or cheese by-products. of the same type, an autolysate with an excellent taste of grilled veal.

 This product is therefore of interest to reinforce the taste of preparations based on veal, for flavoring sauces, and / help preparations based on textured proteins.

 The process for obtaining this flavor consists in adding to a cream of fresh yeasts separated from their culture medium and washed, a food salt and or an organic plasmolysing agent such as ethyl acetate, to adjust the pH of the suspension between 3.0 and 8.0, and preferably between 4 and 6.5, then heat the latter between 30 and 650 and preferably around 500C, then maintain this temperature for 12 to 72 hours. Plasmolysis can also be carried out by adding enzymes with a lysing action on the yeast membranes such as lysing enzymes from Bacillus Cirulans, Aspergillus luteus, Lysozyme or any other enzyme which has the function of altering and hydrolyzing the membrane. yeast cells to release the cell contents.

 Autolysis can be made more complete by adding a protease of animal, vegetable, fungal or bacterial origin.

 The suspension obtained can then be filtered or centrifuged to remove insoluble cellular residues, the solubilized part being concentrated in the pasty state or dried.

 If the product is intended to be used in non-clear preparations or in products for which the cellular residues do not cause discomfort, the suspension can be dried as without separation of the insolubles, since the latter do not present an unpleasant taste as is the case for baker's yeast for example.

Example i
20 g of sodium yeast cream, of the Kluyvero myces fragilis type, containing 10% dry matter, is added with 20 g of sodium chloride and 50 g of ethyl acetate.

 The pH of the suspension is adjusted to 5.8 with sodium hydroxide, then the product is brought to -; 0OC and maintained at this temperature for 48 hours. After autolysis, the product is filtered and concentrated to 80% dry matter. This product has a very pleasant grilled veal flavor.

Example 2
20 kg of sodium chloride and 10 g of ethyl acetate are added to 1 kg of washed yeast cream, of the Kluyveromies fragilis type, at 10% dry matter.

 The pH of the suspension is adjusted to 5.5 and then 70 mg of a commercial protease are added.

 The suspension is heated to 480C and kept at this temperature for 24 hours. The pH is then adjusted to 7 - 7.5 with a concentrated sodium hydroxide solution and the temperature is adjusted to 50 C. This temperature is maintained for 24 hours.

 The suspension is then concentrated and then dried under vacuum. A powder is thus obtained with a taste of grilled veal.

Example 3
1 kg of cream the washed yeast Kluyveromyces fragilis with 10% of dry matter is added with 100 mg of an enzymatic preparation extracted from A-luteus and with 100 mg of purified Lyzozyme. The pH of the mixture is adjusted to 7.5 and the temperature is maintained at 370C for 2 hours.

 The lysis of the cells being then carried out, the pH of the suspension is adjusted to 5.5 and the temperature is brought to 480C. This temperature is maintained for 48 hours to perform autolysis.

 After autolysis, the product is filtered and concentrated to 80% dry matter.

 The product obtained has a very good taste of veal, like the products of Examples 1 and 2.

Example 4
We prepare a base of dehydrated sauce for veal stew according to the following formula
Dehydrated veal flavor prepared according to
example 2: 15
monosodium glutamate 5
beef fat 8.5
milk powder 23.7
salt 5
0.8 sugar
wheat flour 20
corn starch 20
fresh onion powder 0.3
xanthan gum 1.5
various spices and condiments 0.2
100.0
A sauce base is made at the same time by replacing the veal flavor with a powdered yeast extract, the other elements remaining the same.

 A sauce is made by dispersing one part of the dehydrated sauce in 10 parts of water, bringing to the boil and maintaining the light boiling for 5 minutes.

 A counted tasting of the two sauces shows that the one prepared with the veal flavor according to example 2 really seems to contain veal ice cream while the other sauce is a white sauce with no particular character.

 The sauce obtained with the aroma of veal therefore makes it possible to accompany a blanquette or a garnish of queen-size bites containing sweetbread and textured vegetable proteins or any other culinary preparation based on veal or to which one wishes to communicate a taste of veal.

Claims (6)

 - CLAIMS  1 - Process for the preparation of a flavor of veal meat, characterized in that it consists in lysing yeasts of the Kluyveromyces fragilis type cultivated on a medium consisting of whey, deproteinized whey, whey permeat or sub -products of the same type.  2 - Process according to claim 1, characterized in that the lysis of the yeasts is carried out by plasmolysis followed by autolysis using food salts and / or organic plasmolysing agents by heating to a temperature between 30 and 650C and preferably around 500C, at a pH between 3 and 8 and preferably between 4 and 6.5 for a time sufficient to obtain the desired effect and preferably between 12 and 72 hours.  3 - Method according to claim 2, characterized in that one proceeds at the start of the operation to the addition of proteases of animal, vegetable, fungal or microbial origin to achieve or complete the hydrolysis.  4 - Process according to claim 1, characterized in that the plasmolysis and autolysis are carried out by adding enzymes with a lysing action on the membranes of the yeast such as lysing enzymes derived from Bacillus Cirulans, Aspergillus luteus, Lysozyme or any other enzyme capable of altering and hydrolyzing the cell membrane of yeasts to release the cell contents.  5 - Process according to any one of claims 1 to 4, characterized in that the soluble extract is separated by filtration or centrifugation then concentrated and / or dried.  6 - Product or culinary specialty flavored with the product obtained by implementing the method according to any one of claims 1 to 5.