TH46161A - Methods for producing dried, semi-finished soups or sauces. - Google Patents

Abstract

DC60 (22/12/42) A novel method for the production of dried or similar semi-finished soups and sauces containing plants, vegetables, mushrooms, and/or spices by adding at least one selected compound from a defined sulfur-containing compound, which may be in the form of its salts, such as glutathione and similar, to the mixture of dried or similar semi-finished soups and sauces that have been previously produced by the manufacturing process. In the dried or similar semi-finished soups and sauces according to this invention, the appropriate flavors of the plants, mushrooms, and/or spices are enhanced and are stabilized for a longer period of time. A novel method for the production of dried or similar semi-finished soups and sauces containing plants, mushrooms, and/or spices. By adding at least one compound selected from a defined sulfur-containing composition, which may be in the form of its salts, such as glutathione and similar, to a mixture of dried or similar ready-to-use soups and sauces prepared by this invention, the appropriate flavors of vegetables, mushrooms, and/or spices are enhanced and stabilized for a longer period of time.

Claims (7)

1. A method for obtaining a dried semi-finished soup or sauce containing the long-lasting retention of the flavors of vegetables and/or mushrooms and/or spices that can be attributed to such vegetables and/or mushrooms and/or spices by creating a feed stock composition for the dried soup or sauce containing vegetables and/or mushrooms and/or spices and incorporated into the feed stock composition or components of that at every stage during production of at least one sulfur-containing compound that will remain intact in the dried semi-finished soup or sauce, which is selected from the compounds represented by the general formulas (1) and (2) as follows: (Formula) (1) (Formula) (2), where R represents a hydrogen atom, saturated or unsaturated aliphatic hydrocarbons with 1 to 3 carboxyl atoms, or alkyl carboxyl groups; R' represents a hydroxyl group or carboxymethylamino group; R'' represents a hydrogen atom or gamma-glutamyl, where the compound may exist in salt form and the dried soup or sauce is prepared by mixing the dried ingredients, freeze-drying, vacuum drying, freeze-drying with vacuum, or granulation. 2. The method under Claim 1, where at least one such sulfur-containing compound is added to a mixture containing at least one such sulfur-containing compound and yeast extract, garlic extract, meat extract, or chicken extract. 3. In accordance with Reservition 1 or 2, where the vegetables and/or mushrooms and/or spices are selected from Chinese cabbage, cabbage, tomatoes, eggplant, broccoli, duck beans, corn, bean sprouts, onions and scallions; the mushrooms are selected from edible mushrooms, shiitake, shimeji, common mushrooms and matutake; and the spices are selected from coriander seeds, cloves, cardamom, basil, cumin, nutmeg, dill, cinnamon, ginger, pepper, red pepper, mustard, ground pepper, garlic, turmeric, lemongrass and coriander; the vegetables and/or mushrooms and/or spices are identical to those shown in the samples or extracts. 4. The method under any one of the claims 1 through 3, where at least one such sulfur-containing compound is used in the form of a solution of it in a soup or sauce in which it contains 0.00005–0.1% or 0.0005–0.001 by weight of the soup or sauce, is expressed in terms of % by weight of the sulfur content of the sulfur-containing compound relative to the weight of the soup or sauce, when made for eating and drinking. 5. The method under any one of the claims in Claims 1 through 3, which is performed to obtain a dried semi-finished soup or sauce containing a sulfur content of 0.0005–1.0%, the desired 0.005–0.01%, expressed in units by weight. 6. The composition of dried, ready-to-eat soups or sauces containing sulfur-containing compounds, as prepared by the method specified in Claim 1, or food products in which the composition of dried, ready-to-eat soups or sauces is an ingredient. 7. Ready-to-eat or ready-to-drink soups or sauces containing the soup or sauce components as specified in Reputation 6, whereby the ready-to-eat or ready-to-drink soup or sauce contains at least one sulfur compound in an amount of 0.00005–0.1% or a desirable 0.0005–0.001%, expressed as % by weight of the sulfur content of the sulfur compound, relative to a dried semi-finished soup or sauce solution.