TH46161A3 - Method for producing dehydrated soups or sauces. - Google Patents

Abstract

DC60 (22/12/42) A new method for producing dried or identical soups, sauces, semi-finished sauces containing vegetables, mushrooms and / or spices. By adding at least one compound selected from that assembly Contains defined sulfur, which may be in its salt form, such as glutathione, and the same goes to mixtures of dehydrated, semi-finished sauces or the same as that has been obtained before According to this invention, flavorings suitable for vegetables, mushrooms and / or spices were enhanced and maintained in a dry or similar manner. Stable for a longer period A new method for producing dehydrated or identical soups, sauces, vegetables, mushrooms and / or spices. By adding at least one of the selected compounds from the designated sulfur-containing composition, which may be in its salt form such as glutathione and the like, to the mixtures of instant soup sauces. Dehydrated or similar to that of the manufacturing process in dehydrated semi-finished soups, sauces or the like according to this invention Flavors suitable for vegetables, mushrooms and / or spices are enhanced and maintained in Stability for a longer period of time

Claims (7)

1. Methods for obtaining dried soups or sauces consisting of a prolonged preservation of vegetable and / or mushroom and / or spices flavors that can refer to vegetables and / or mushrooms and / or. Such spices by creating a feedstock component for dehydrated soups or sauces containing vegetables and / or mushrooms and / or spices and incorporated into the feedstock composition or component thereof that every The inter-production phase of one or more sulfur-containing compounds and containing un-decomposed compounds in dehydrated soups or sauces, in which the compound is selected from the compounds represented by the general formula (1 ) And (2) are as follows: (Formula) (1) (Formula) (2) where R represents hydrogen atom, saturated or unsaturated aliphatic hydrocarbon group with 1 to 3 carboxes, or carboxes. Sil-alkyl; R \ 'represents the hydroxyl group or the carboxymethyl amino group; R \ '\' represents a hydrogen atom or gamma-glutamil, where the compound may be in salt form and where the dehydrated soup or sauce is prepared by mixing the dried raw materials, Freeze drying, vacuum drying, vacuum freeze drying or granulation 2. Method according to claim 1, where at least one such sulfur-containing compound is added to form a mixture containing at least one such sulfur-containing compound and yeast extract, the substance Extracts from garlic, meat extract or chicken extract 3. Method according to claim 1 or 2, where such vegetables and / or mushrooms and / or spices are selected from Chinese cabbage, cabbage, tomato, eggplant, broccoli, duck peas, corn. , Bean sprouts, onions and scallions, such mushrooms were selected from edible mushroom, soft mushroom, shiitake mushroom, shimeji mushroom, plain mushroom and matutake mushroom, and such spices were selected from. Coriander seeds, cloves, cardamom, basil, fennel, nutmeg, cinnamon, ginger, capsicum, red pepper, mustard, cayenne pepper, garlic, turmeric, lemongrass and coriander, vegetables and / or mushrooms and / Or the said spice, the same as the sample or extract of that 4. Any one of Clause 1 to 3 of claim methods, where at least one such sulfur-containing compound is used as a solution of that in the soup or sauce in which it contains. 0.00005-0.1% or 0.0005-0.001 by weight of soup or sauce, expressed as% units by weight of the sulfur content of sulfur-containing compounds compared to weight of soups or sauces, when they were made for eating and eating. drink 5. Method for any one of claim 1 to 3, a method which was performed to obtain dried soup or sauces containing 0.0005-1.0% sulfur content, which should Desired 0.005-0.01%, expressed in terms of units by weight. 6. Composition of dehydrated soups or sauces containing sulfur-containing compounds, as prepared by the method of claim 1, or food products in which the composition of soups or sauces is treated. Dry as a component 7. Ready-to-eat or drink soups or sauces containing the aforementioned soup or sauce elements pursuant to claim 6, where at least one of the ready-to-eat or drink-ready soups or sauces contain at least one sulfur-containing compound. In a dose of 0.00005-0.1% or desirable 0.0005-0.001%, which is expressed as a unit. % By weight of the sulfur content of sulfur-containing compounds, compared with a solution of dried soup or sauces.