GB1099711A - Composition and process for preparation thereof - Google Patents

Abstract

A process for preparing an edible composition comprises (a) reacting, at temperatures above 35 DEG C., and in the absence of mono-saccharides, acyclic aldehydes, furan compounds and fractionated liquid wood smoke so as to obtain a meaty-flavoured reaction product, a mixture containing as the essential reacting ingredients (1) a proteinaceous substance, or mixtures of such proteinaceous substances with (2) a sulphur-containing compound which is an organic compound having the formula RST, where R is an amino acid group or a lower alkyl group and T is hydrogen, a lower alkyl group or the group -SR; or hydrogen sulphide; or a sulphide or a sulphydrate of an alkali metal, an alkaline earth metal, an ammonium group or a substituted ammonium group; or mixtures of these sulphur-containing compounds (a lower alkyl group containing from 1 to 6 carbon atoms); (b) and, if desired, and in any order doing one or more of the following: (3) concentrating the resulting product; (4) ageing the resulting product; (5) adding at any stage or stages of the process additional materials, including solvents, thickeners, carries, flavouring or aroma-imparting ingredients, or mixtures of these. The proteinaceous substance may be a protein, a protein hydrolysate or a mixture thereof. Preferred starting materials are hydrolysates from yeast, corn or wheat. Optional ingredients include gum arabic, gum karaya, gum tragacanth, carboxymethyl cellulose, monosodium glutamate, and inorganic salts such as chlorides and phosphates. The flavouring compositions may be incorporated in soups, casserole dishes, canned and frozen vegetables, animal and pet foods, sauces, gravies, stews, simulated meat products, meat spreads and dips, bakery products, and replacements for beef extracts and the like. These compositions may also contain spices, condiments, monosodium glutamate, water, flour, or fats.ALSO:A process for preparing an edible composition comprises (a) reacting, at temperatures above 35 DEG C., and in the absence of mono-saccharides, acyclic aldehydes, furan compounds, and fractionated liquid wood smoke so as to obtain a meaty-flavoured reaction product a mixture containing as the essential reacting ingredients (1) a proteinaceous substance, or mixtures of such proteinaceous substances with (2) a sulphur-containing compound which is an organic compound having the formula RST, where R is an amino acid group or a lower alkyl group and T is hydrogen, a lower alkyl group or the group -SR; or hydrogen sulphide; or a sulphide or a sulphydrate of an alkali metal, an alkaline earth metal, an ammonium group or a substituted ammonium group; or mixtures of these sulphur-containing compounds (a lower alkyl group containing from 1 to 6 carbon atoms); (b) and, if desired, and in any order doing one or more of the following: (3) concentrating the resulting product; (4) aging the resulting product; (5) adding at any stage or stages of the process additional materials, including solvents, thickeners, carriers, flavouring or aroma-imparting ingredients, or mixtures of these. The proteinaceous substance may be a protein, a protein hydrolysate or a mixture thereof. Preferred starting materials are hydrolysates from yeast, corn or wheat. Optional ingredients include gum arabic, gum karaya, gum tragacanth, carboxymethyl cellulose, monosodium glutamate, and inorganic salts such as chlorides and phosphates. The flavouring compositions may be incorporated in soups, casserole dishes, canned and frozen vegetables, animal and pet foods, sauces, gravies, stews, simulated meat products, meat spreads and dips, bakery products, and replacements for beef extracts and the like. These compositions may also contain spices, condiments, monosodium glutamate, water, flour, or fats.