Note: Descriptions are shown in the official language in which they were submitted.
1080699
This invention relates to a process for the production
o~ a flavouring product reminiscent o~ meat in its taste, in
which a mixture containing at least one yeast protein
degradatioM product, a monosaccharide and a substance
containing sulphur in sulphide form is reacted by heating.
There are already various processes for producing
substances which are capable of imparting to a food, to
which they are added, a flavour reminiscent of that of meat.
The production of substances such as these is virtually
always based on the Maillard reaetion in which at least one
monosaccharide, a substance containing sulphur in sulphide
form and an amino acid are used as reactants. ~nong the
m~nosaccharides which have been used for this purpose, there
may be mentioned pentoses, such as xylose, arabinose and
ribose, and hexoses, such as galactose, mannose and glucose
for example.
The sulphur compounds commonly used for this type of
reaction include sulphur-containing amino acids, cystine,
cysteine and methionine, or thiamine $or example. So far
as the amino acid sources are concerned, they are generally
selected from the acid hydrolysates of vegetable proteins of
all kinds, soya cake or peamlt cake, wheat gluten for example,
or from the autolysates of yeasts, such as brewer' 9 yeast or
baker's yeast.
It is thus known that these thoroughly mixed reactants
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can be heated to a temperature of 100C or above for a certain
period until the mixture browns and gives off an aroma
reminiscent of that of meat. It is k~ wn -that, depending
upon the exact choice of the reactants and their proportions,
it is possible to obtain nuances which are reminiscent
more precisely of the aroma of beef or of the aroma of
chicken or pork for example. It is also known that
nucleotides, such as inosine or guanosine monophosphate,
or sodium glutamate for example can also be added to these
mixtures in order to enhance the flavour of the end product.
Some conventional processes even make use of aromatic
; additives, such as extracts or powders of onion, celery or
garlic for example. Some known products are highly aqleous
others less aqueous, whilst some are fatty and others are
non-fatty, and the production processes used are obviously
governed to a large extent by these considerations of
dry matter content and percentage of Eats. At all events,
it is remarkable to find that it is very difEicult, in the
production of aromatic substances intended to recalL the
flavour of meat, to avoid certain after-tastes characteristic
of the starting material used, such as the taste of yeast
or the taste of protein hydrolysate, which in nost cases
tend to supplant or conceal the aroma given off or revealed
during the Maillard reaction.
An object of the present invention is to obviate this
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disadvantage.
The present invention provides a process for the
production of a flavouring product reminiscent of meat
in taste which comprises diluting a yeast autolysate with
at least the same quantity by weight of water, precipitating
substantially insoluble salts, especially alkaline-earth metal
phosphates, by heating the diluted autolysate at a pH-value
of from 7 to 8.5, separating solid fractions from the treated
autolysate by heating so that only a solution is left, treating
the residual solution by steam distillation concentrating
the treated solution by evaporation to a dry matter content
of from 75 /0 to 85 /0 by weight, mixing the concentrate obtained
with at least one vegetable protein hydrolysate, a monosaccharide
and a substance containing sulphur in sulphide form, and
heating the mixture for 0.5 to 5 minutes to a temperature of
from 100C to 200C to obtain a reaction product.
The product obtained by the process according to the
invention is clearly distinguished from known products
by its roasted :meat flavour and by the complete absence of any
after-taste indicative of the origin of the starting material
used for its production. .:
A standard commercial-grade yeast autolysate, for
examp].e an autolysate of baker's yeast or of brewer's yeast,
may be used as starting materi.al for carrying out the process
according to the invention. In the context of the invention,
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108(~699
an autolysate is understood to be a hydrolysate obtained by
the action of natural yeast enzymes present in the yeas~s
and not by the addition of an enzyme or any enzymatic
preparation. Autolysates such as these are commercially
available under the name of yeast extract in the form of a
brown paste with a high dry matter content. This paste may
be diluted in water in a ratio of one part by weight of paste
to approximately one to four parts, preferably about two
parts by weight of water. The pH of the solution may be
adjusted to a value of preferably from about 7 to 8 by the
addition of sodium hydroxide for example. The solution may
be heated to a temperature of from about 92C to 98C and
left at that temperature for about 8 to 15 minutes. After
cooling to ambient temperature, the solids which ~ad
precipitated may be separated by sedimentation, filtration
or centrifuging for example. The residual solution thus
obtained may be heated to a temperature of from about
92C to 98C beiore being treated by steam distillation.
This treatment may he carried out in countercurrent in a
column filled with glass elements, such as fragments of
tubes, or in a plate column for example. The solution may
be introduced at the head of the column, whi]st the steam
is blown in at the bottom of the column in a ratio of about
one part by weight of steam to approximately one to two parts
by wei~ht of solution. The solution thus treated may be
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1080699
concentrated in any type of conventional apparatus with
one or several effects for example, although it is preferred
to use a vacuum evaporator which harms the material being
treated as little as possible. After the material being
treated has reached a dry matter content of from about 75 /0
to 85 /0 by weight, it may be mixed with the vegetable protein
hydrolysate, the monosaccharide and the substance containing
sulphur in sulphide form in a ratio of about 60 - 80 : 15 -
30 : 1 -3 : 1 - 3 /0 by weight. The vegetable protein hydrolysate
may emanate from the treatment with hydrochloric acid of cakes
of oilseeds or from the protein residue left after the extraction
of starch from cereals for example. The choice of the mono-
saccharide does not have any particular bearing upon the final
result, and it is possible for example to use any pentose or
hexose from the D or L series. The same applies to the substance
containing sulphur in sulphide form which may be selected
as required for example from cystine, cysteine, methionine
and other thiamines, either individually or in combination,
more especially in hydrochloride form. It is also possible to
add to the mixture other standard ingredients, l`lavours or
flavour strengtheners, such as a flavour or an extract of
onion or inosine mDnophosphate or other nucleotide for
example. Mixing is preferably carried out under heat,
for example at a temperature of from about 40C to 50C.
The reaction shouLd take place at a temperature in the range
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from about 100C to 200C, preferably in the range from 110
to 150C, over a period of from 30 seconds to 5 minutes,
preferably from 1 to 3 minutes. The mixture dries to a
certain extent during the reaction and its dry matter
content may increase by about 5 /0 for example. This
reaction may be carried out in the mixer itself, for example
in cases where a kneader equipped with a heating jacket is
used, or in a suitable heat exchanger, such as a scraped-
- surface exchanger for example, or even in a conventional
dryer. In the ]atter case, the reaction may be directly
coupled with a possible drying operation to reach a dry
matter content well in excess of 80 to 90 /0, namely of the
order of 96 to 99.5 /0. However, it is preferred to distinguish
between reaction and drying, and the reaction of the mixture
and its optional drying to a residual moisture content of
approximately 0.5 to 4 /0 are preferably carried out separately.
After this latter operation, the mass obtained may be ground,
for example in a hammer mill, to reduce it into a powder.
The process according to the inventlon is illustrated
by the following Examples, in which the percentages quoted
represent percent by weight.
EXAMPLE 1
33 % of yeast extract are diluted in 66 /0 of water in
a double-jacketed stirrer-equipped boiler. The dry matter
content of the solution is adjusted to 26 /0. The pH-value of
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the solution is adjusted to pH 7. The temperat-ure of the
solution is increased to 95C and kept at that level for
10 minutes. The solution is then cooled to ambient temperature
and the solids which have precipitated are separated from
it by centrifuging. The temperature of the residual solution
is then increased to 97C. The solution thus preheated is
passed downwards through a vertical column filled with glass
elements in countercurrent to steam ascending through the
column at the same throughput by weight. The purified
solution obtained is concentrated in a circulation evaporator
to a dry matter content of 80 /0. 1300 g of the paste obtain~d,
400 g of wheat gluten hydrolysate with a dry matter content
o~ 80 % (obtained by acid hydrolysis, followed by filtration,
decoloration with active carbon and evaporation). lOg of
natural aroma of fresh onions, 15 g of cysteine hydrochloride,
15 g of thiamine hydrochloride, 100 g of inosine mono-
phosphate and 30 g of glucose are then mixed under heat
at 45C. The mixture obtained is introduced into a kneader
formed by a cyl:Lndricnl body with a double ~acket in which
rotates a hollow, i.e. heatable, screw to which longitudinal
reciprocating movements are imparted. The mixture takes
~ minutes to pass through the kneader in which a temperature
of 125C is maintained. The reaction product obtained has
a pleasant flavour with a distinct note of cooked meat.
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EXAMP~E 2
40 % of yeast extract and 60 /0 of water are mixed in a
double-jacketed boiler. The dry matter content of the solution
; obtained is adjusted to 32 /0. The pH-value of the solution is
adjusted to pH 7.5 by the addition of sodium hydroxide. The
solution is then heated to 95C and kept at that temperature
for 10 minutes. The solution is then cooled to ambient
temperature and the solids which have precipitated are
separated from it by filtration. The pH-value of the
solution is then adjusted to pH 7.2. The solution is steam
distilled in a plate column in countercurrent in a ratio of
one part by weight of solution to 0.8 ~art hy weight of steam.
The purified solution obtained is concentrated in a circulation
evaporator to a dry matter content of 80 /0. 62.25 /0 of the
paste obtained, 25 % of powder-form vegetab]e protein hydrolysate,
0.75 /0 of extract of fresh onions, 0.75 /0 of cysteine hydrochloride,
0.75 /0 of thiamine hydrochloride, 5 ~0 of inosine monophosphate
and 2.5 % of glucose are mixed under heat at 45C. The mixture
is then introduced into a scraped-surface heat exchanger
where it remains for 3 minutes at a temperature of from 120C
to 130C. The reaction product obtained is dried in vacuo
in a drying cabinet where it remains for 7 hours at a
temperature of 65C. The dry mass obtained is then ground
in a hammer mill. The product obtained has a pleasant flavour
with a distinct note of cooked meat.
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EXAMPLE 3
An autolysate paste treated with steam is prepared in
the same way as described in E~ample 1. 65.5 /0 of this paste,
25 /0 of powder-form vegetable protein hydrolysate, 0.5 /0
of extract of fresh onions, 0.75 /0 of cysteine hydrochloride,
Q.75 /0 of thiamine hydrochloride, 0.5 /0 of methionine,
5 /0 of inosine monophosphate and 2 /0 of glucose are mixed
under heat. The mixture is reacted for 3 minutes at a
temperature of from 120 to 130C in a scraped-surface heat
exchanger. The reaction product ohtained has a pleasant
flavour with a distinct note of cooked meat.
EXAMPLE 4
A autolysate paste treated with steam is prepared in the
same way as described in Example 2. 70 % of this paste,
22 ok of powder-form vegetable protein hydrolysate, 0.5 %
OI extract of fresh onions, 0.8 % of cysteine hydrochloride,
O . 8 % of thiamine hydrochloride 4.3 % of inosine monophosphate
and 1.6 % of glucose are mixed under heat. The mixture is
introduced into a scraped-surface heat exchanger where it
remains for 3 minutes at a temperature of from 115 to 120C.
The reaction product is dried in va uo in a drying cabinet
where lt remains for 8 hours at 65C. A dry mass is obtaincd
and is ground in a hammer mill. The finely granular product
obtained has a pleasant flavour with a distinct note of
cooked meat.
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