GB1515961A - Flavouring - Google Patents

Abstract

1515961 Flavourings SOC DES PRODUITS NESTLE SA 21 June 1976 [25 July 1975] 25707/76 Heading A2B A meat flavouring is made by acid or enzyme hydrolysis of an acid group containing polysaccharide by means of acid or enzyme, and reacting the hydrolysate with a substance containing a sulphide group and a substance containing an amino group at pH 5-7. The polysaccharide may be a pectin, algin, alginate, cellulose, oxidised starch or gum e.g. gum arabic, tragacanth, ammoniac or gutta, or a vegetable material containing the polysaccharide may be used, e.g. pomace, marcs or sugar beet waste, pulp or cossettes. The sulphide may be in the form of H 2 S, sodium or ammonium sulphide or polysulphide, methionine, cysteine, cystine, glutathione, or an alkaline hydrolysate of onion, garlic or cabbage. The amino-group may be present as ammonia or NH 4 Cl, an amino acid or peptide, e.g. wheat gluten hydrolysate. The product is a dark liquid which may be concentrated or freeze-dried. Beef fat may be added to the reaction mixture. The flavouring may be used together with monosodium glutamate or inosine - 5' - phosphate. Active carbon may be added to the hydrolysate to give a smoked taste. The solids may be removed from the mixture either before or after reaction. Examples disclose the use of the flavouring in a soup mix which also contains salt, sodium glutamate, sugar, spices, inosine monophosphate, caramel, beef fat, hydrogenated vegetable fat, tomato flakes, onion powder and dried parsley, and in a sauce with flour and hydrogenated vegetable fat. Specification 1515962 is referred to.