USRE22978E - Food product - Google Patents
Food product Download PDFInfo
- Publication number
- USRE22978E USRE22978E US22978DE USRE22978E US RE22978 E USRE22978 E US RE22978E US 22978D E US22978D E US 22978DE US RE22978 E USRE22978 E US RE22978E
- Authority
- US
- United States
- Prior art keywords
- soup
- powdered
- weight
- ingredient
- monosodium glutamate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013305 food Nutrition 0.000 title description 3
- 235000014347 soups Nutrition 0.000 description 28
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 12
- 235000013923 monosodium glutamate Nutrition 0.000 description 12
- 239000004223 monosodium glutamate Substances 0.000 description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 239000000843 powder Substances 0.000 description 9
- 239000004615 ingredient Substances 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- 239000000463 material Substances 0.000 description 7
- 235000002639 sodium chloride Nutrition 0.000 description 7
- 239000011780 sodium chloride Substances 0.000 description 7
- 239000002562 thickening agent Substances 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 4
- 240000000129 Piper nigrum Species 0.000 description 4
- 235000008184 Piper nigrum Nutrition 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 235000013614 black pepper Nutrition 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 229940049906 Glutamate Drugs 0.000 description 2
- 229920000161 Locust bean gum Polymers 0.000 description 2
- 239000001387 apium graveolens Substances 0.000 description 2
- 230000001580 bacterial Effects 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 235000002864 food coloring agent Nutrition 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 239000000711 locust bean gum Substances 0.000 description 2
- 235000010420 locust bean gum Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 240000001592 Amaranthus caudatus Species 0.000 description 1
- 235000009328 Amaranthus caudatus Nutrition 0.000 description 1
- 241000256844 Apis mellifera Species 0.000 description 1
- SGHZXLIDFTYFHQ-UHFFFAOYSA-L Brilliant Blue FCF Chemical compound [Na+].[Na+].C=1C=C(C(=C2C=CC(C=C2)=[N+](CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=2C(=CC=CC=2)S([O-])(=O)=O)C=CC=1N(CC)CC1=CC=CC(S([O-])(=O)=O)=C1 SGHZXLIDFTYFHQ-UHFFFAOYSA-L 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 239000001828 Gelatine Substances 0.000 description 1
- 229960002989 Glutamic Acid Drugs 0.000 description 1
- 206010022114 Injury Diseases 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000015076 Shorea robusta Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000008529 Triticum aestivum Species 0.000 description 1
- 235000012735 amaranth Nutrition 0.000 description 1
- 239000004178 amaranth Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- KEAYESYHFKHZAL-UHFFFAOYSA-N sodium Chemical class [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021307 wheat Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
Definitions
- This invention relates to the production or a bouillon or soup which can be supplied to the public in powdered form and therefore, as will be explained, has a utility that concentrated soup bases as previously marketed do not have. While having in general the flavor and appearance of soups made from animal materials, it may if desired be made wholly from vegetable substances.
- my present invention provides a concentrated soup base which if desired can be made wholly without animal matter, which will remain stable and without deterioration, which can be kept without refrigeration, which can be readily dispersed in hot water and is thereby converted into a nourishing and palatable broth.
- soup or bouillon and which may be made to simulate in appearance, consistency and flavor, a wide variety of sou both meat and vegetable, prepared in the usual manner.
- the soup embodying my invention is in the form oi a powder, and is, therefore, rapidly soluble, conveniently handled and stored without refrigeration, and is only slightly, ii at all, subject to bacterial action. floi'ar as is known to me, no soup or bouillon base complete in powdered form was available prior to this invention.
- My invention is based on the discovery that the monosodium salt of glutamic acid (alpha amino glutaric acid) this being aproduct extracted particularly from wheat in certain manufacturing processes, can be combined with a thickening agent in dry powdered form and certain other agents to give it body or soup-like consistency and seasonings and that the resulting powder which is readily soluble in hot water forms a palatable nourishing soup having much the same food value as soups made in the kitchen from meats and vegetables.
- a thickening agent in dry powdered form and certain other agents to give it body or soup-like consistency and seasonings and that the resulting powder which is readily soluble in hot water forms a palatable nourishing soup having much the same food value as soups made in the kitchen from meats and vegetables.
- the thickening agents employed are powdered edible starches or gums alone or in combination but gelatin may be used when there is no objection to the use or an animal product. Such materials are capable of being dissolved or dispersed in hot water. Seasoning materials such as salt. pepper, spices, etc., etc., also powdered edible coloring matters to give the desired color, are preferably added. These addition materials are chosen in accordance with the characteristics oi the particular broth or soup which it is desired to produce or simulate.
- a soup powder with a chicken flavor 1.
- any of the above powders may be dispersed in hot water, preferably in the proportion of 0.1 ounce of the powder to one cup of water, to produce a soup of the characteristics indicated. It is noted, however, that the resulting soup is not a thick soup. It is desirable to include in the base as much as 6% of dry powdered thickening ingredient to produce a soup-like consistency when 3 thepowderisminedwithwateresabovemgested.
- a dry powdered soup base comprising essentlaliy and predominantly monoeodium glutamate and a thickening agent said materials being in such proportions and capable 01 being readily dissolved and dispersed in water to form a broth.
- a powdered soup composition which on the addition of water becomes dispersed to form a broth.
- said composition having a basic soup-torming ingredient of mono-sodium glutamate. a thickening agent in proportion to the thickness desired in the broth and a flavoring ingredient.
- a powdered soup composition which on the addition of water becomes dispersed to form a broth.
- said composition having a basic map 4 iorming ingredient of mono-sodium glutamate. a thickening agent in proportion to the thickness desired in the broth, 9. flavoring ingredient and seasoning.
- a dry powdered composition which on the addition or water becomes dispersed to form a soup, said composition having a basic soupiorming ingredient of monosodium glutamate, a thickening agent in dry powdered tom and in an amount approximating six to ten parts by weight of the monosodlum glutamate, a iiavoring ingredient and coloring matter.
- a soup powder capable of being rapidly dispersed in hot water without requiring cooking or curing and comprising monosodium glutamate as a soup-forming ingredient in predominant percentage by-weight, and containing in addition a thickening agent in dry powdered iorm and in an amount approximating six to ten parts by weight of the monosodium glutamate, and flavorlng including salt, the salt being present in an amount approximating 69 to 86% by weight of the monosodium glutamate.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Description
Released Man}, 1948 FOOD PRODUCT Gustavus I. Esselen, Swampscctt, Mass.
No Drawlng. Original No. 2,270,582, dated Janusr'y 20. 1042, Serial No. 208,431. September 5, 1089. Application for reissue May 10, 1946.
Serial No. 8,050
Claims. 1
This invention relates to the production or a bouillon or soup which can be supplied to the public in powdered form and therefore, as will be explained, has a utility that concentrated soup bases as previously marketed do not have. While having in general the flavor and appearance of soups made from animal materials, it may if desired be made wholly from vegetable substances.
Concentrated soup bases as heretofore made have had certain serious defects. Meat extracts usually have an extremely unpleasant odor which persists after being dissolved. Soup bases in Jelly form, such as soup cubes, often have the same defect. Both deteriorate rapidly and must be kept refrigerated to prevent spoilage. Both are subject to rapid injury by bacterial action. They are also injured by drying out.
Accordingly my present invention provides a concentrated soup base which if desired can be made wholly without animal matter, which will remain stable and without deterioration, which can be kept without refrigeration, which can be readily dispersed in hot water and is thereby converted into a nourishing and palatable broth. soup or bouillon, and which may be made to simulate in appearance, consistency and flavor, a wide variety of sou both meat and vegetable, prepared in the usual manner. The soup embodying my invention is in the form oi a powder, and is, therefore, rapidly soluble, conveniently handled and stored without refrigeration, and is only slightly, ii at all, subject to bacterial action. floi'ar as is known to me, no soup or bouillon base complete in powdered form was available prior to this invention.
My invention is based on the discovery that the monosodium salt of glutamic acid (alpha amino glutaric acid) this being aproduct extracted particularly from wheat in certain manufacturing processes, can be combined with a thickening agent in dry powdered form and certain other agents to give it body or soup-like consistency and seasonings and that the resulting powder which is readily soluble in hot water forms a palatable nourishing soup having much the same food value as soups made in the kitchen from meats and vegetables. I am aware that monosodium glutamate has been used. as a flavoring for certain products but I believe that I am the first to discover the possibility of combining it with thickening and seasoning materials to produce a complete soup base in powdered form.
The thickening agents employed are powdered edible starches or gums alone or in combination but gelatin may be used when there is no objection to the use or an animal product. Such materials are capable of being dissolved or dispersed in hot water. Seasoning materials such as salt. pepper, spices, etc., etc., also powdered edible coloring matters to give the desired color, are preferably added. These addition materials are chosen in accordance with the characteristics oi the particular broth or soup which it is desired to produce or simulate.
The following formulas are illustrative oi dry powders capable upon solution of producing soups having the characteristics indicated, although it is obvious that the particular addition agents, and their proportions, which are combined with the base material to produce the desired eflects, can be widely varied.
1. A soup powder with a chicken flavor.
. Parts by weight Monosodium glutamate Table salt 88 Ground black pepper 0.8 Ground celery seed 1.7 Edible locust bean gum 8 Tumeric 0.6
2. A soup powder with a bee! flavor.
Parts by weight Monosodium glutamate 100 Table sal 00 Ground black pepper 0.0 Edible locust bean gum 5 Edible gelatine 5 Amaranth (certified food color) 0.1 Tartrasine (certified iood color) 0.1 Brilliant Blue (certified food color) 0.01
3. A soup powder with a mushroom flavor.
Parts by weight Monosodium glutamate 100 Table salt 06 Ground black pepper 0.8 Ground celery seed 1.7 Tapioca flour -4 6 Powdered mushroom 39 Tumeric 0.6
Any of the above powders may be dispersed in hot water, preferably in the proportion of 0.1 ounce of the powder to one cup of water, to produce a soup of the characteristics indicated. It is noted, however, that the resulting soup is not a thick soup. It is desirable to include in the base as much as 6% of dry powdered thickening ingredient to produce a soup-like consistency when 3 thepowderisminedwithwateresabovemgested.
It shouidbenotedthatereietive'lyiergepercentage oi salt is essential to the complete soup base. In the iliustrated tor-mules salt is present in 69% or 86% on the weight oi the monosodium glutamate. 1
Having thus disclosed my invention and described in detail tor-mules illustrative of my in vention, I claim as new and desire to secure by Letters Patent:
1. A dry powdered soup base comprising essentlaliy and predominantly monoeodium glutamate and a thickening agent said materials being in such proportions and capable 01 being readily dissolved and dispersed in water to form a broth.
2. A powdered soup composition which on the addition of water becomes dispersed to form a broth. said composition having a basic soup-torming ingredient of mono-sodium glutamate. a thickening agent in proportion to the thickness desired in the broth and a flavoring ingredient.
3. A powdered soup composition which on the addition of water becomes dispersed to form a broth. said composition having a basic map 4 iorming ingredient of mono-sodium glutamate. a thickening agent in proportion to the thickness desired in the broth, 9. flavoring ingredient and seasoning.
4. A dry powdered composition which on the addition or water becomes dispersed to form a soup, said composition having a basic soupiorming ingredient of monosodium glutamate, a thickening agent in dry powdered tom and in an amount approximating six to ten parts by weight of the monosodlum glutamate, a iiavoring ingredient and coloring matter.
5. A soup powder capable of being rapidly dispersed in hot water without requiring cooking or curing and comprising monosodium glutamate as a soup-forming ingredient in predominant percentage by-weight, and containing in addition a thickening agent in dry powdered iorm and in an amount approximating six to ten parts by weight of the monosodium glutamate, and flavorlng including salt, the salt being present in an amount approximating 69 to 86% by weight of the monosodium glutamate.
GUSTAV'US J. ESSELEN.
Disclaimer Re. N o. 22,978.-Gusta vus J. Esselen, Swampscott, Mass. F000 PRODUCT. Patent dated Mar. 2, 1948. Disclaimer filed Apr. 6, 1948, by the inventor. Hereby disclaims from the sec e of claims 1, 2, and 3 all dry powdered soup bases or compositions having a. thic ening agent present in an amount less than 6% by weight of the mono-sodium glutamate therein.
[Ofiicial Gazette May 11, 1948.]
Publications (1)
Publication Number | Publication Date |
---|---|
USRE22978E true USRE22978E (en) | 1948-03-02 |
Family
ID=2089941
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US22978D Expired USRE22978E (en) | Food product |
Country Status (1)
Country | Link |
---|---|
US (1) | USRE22978E (en) |
-
0
- US US22978D patent/USRE22978E/en not_active Expired
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