TH4217B - Flavoring additives - Google Patents

Abstract

Process for producing flavoring agents in which an aqueous suspension of protein-rich material was prepared; dissolve the protein by Hydrolysis with neutrals or alkaline protease to make a suspension that is heated to a weakly acidic pH and then to fully grown with Koji Enzyme

Claims (4)

1.Process for producing flavoring additives It consists of hydrolysis of aqueous suspensions of protein materials containing pH from 6.0 to 11.0 with 60 protease, selected from a group of protease containing neutrals and L. Caline A protease containing activity from 0.2 Anson units to 12 Anson units per 100 g of the suspension into the dissolved protein in the suspension. Heat action of hydrolyzed suspensions at pH from 4.6 to 6.5 for approximately 10 s to approximately 30 min at temperatures from approximately 90C to approximately 140C. With heat and then to cool And then the cooled suspension with enzymes obtained from koji is then acted upon to mature the suspension to obtain a fully grown suspension containing flavoring agents. 2. Process according to the claim clause 1, where koji is added to the cooled suspension to obtain the enzyme that acts on the cooled suspension 3. Procedure according to claim 2, in which koji is added to the chilled suspension from 2% to 50% by weight of koji, depending on the dry matter of the suspension. 4. Process according to any one of claim 1 or 2 or 3 to hydrolyze the suspension in the water for a period of 2 hrs to 8 h at temperatures from 50 C to 75 H. According to either claim 1 or 2 or 3, the aqueous suspension of the protein material contains TH of 8-10 and is heated to the hydrolyzed suspension at PA. G from 4.9 to 5.9 6. Process according to claim 1 addition, consisting of the addition of sodium chloride. Into the cooled suspension So that the suspension will have sodium Chloride is in the amount of approximately 10% to 17% by weight. 7. The process of claim 2 or 3 also consists of adding sodium chloride to the cooled suspension. So that the suspension will have sodium Chloride in amounts from approximately 10% to 17% by weight. 8. Process according to claim 7, in which maturation action lasts from 2 days to 20 days at temperatures from 20 C to 40 C 9. Process according to claim 7. Additionally, which consists of adding halophilic yeast cell cultures to the cooled suspension, To fully process the chilled suspension 1 0. Treatment according to claim 9 in which the cooled suspension has a pH of 4.9 to 5.9 1. 1. The process according to claim 9, in which the cell cultures of halophilic yeast are selected from the yeast group consisting of the cultured Sacchromyees. rouzii, Torulopsis etchelsii and their mixtures Which contains cells from 10 to the 7 to 10 to the power of 8 cells per mL and added to the cold suspension in quantities from 1% to 5% by volume 1. 2. The process according to claim 9, where maturity lasts from 1 week to 8 weeks at temperatures from 20C to 40C 1. 3. Process according to any of the claims 1 or 2 or 3 additionally consisting of compression of the fully mature suspension. To get the watery part (juice) and then sterilize that part of the water like pasteur. And make the part that is sterilized pasteurized water to clear 1 4. Process according to claim No. 9, in addition, consisting of compression of the fully mature suspension To get the watery part And after that disinfect the water part like pasteur And make the part of the water that has been sterilized like pasteurize to clear